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Research Progress on Chemical Constituents, Pharmacological Actions and Application of Codonopsis Radix as Both Medicine and Food ZHANG Huan, LI Chao, JI Chenfeng FOOD SCIENCE    2024, 45 (23): 338-348.   DOI: 10.7506/spkx1002-6630-20240524-201 Abstract （1489）   HTML （114）    PDF（pc） （3589KB）（526）       Knowledge map    Save Codonopsis Radix, the dried roots of the genus Codonopsis of Platycodonaceae, has a very long history of culinary and medicinal use in China and is considered to strengthen the middle warmer and benefit vital energy as well as to benefit the stomach and help produce saliva in Chinese medicine. Codonopsis Radix contains a rich variety of chemical constituents, including flavonoids, alkaloids, polysaccharides, saponins, steroids, trace elements and amino acids, with many pharmacological effects, such as enhancing immunity, protecting the heart, nerve and gastrointestinal tract, regulating blood sugar, antioxidant, anti-fatigue, antibacterial, anti-virus, and anti-tumor functions, so it has been increasingly applied as both food and medicine. In this article, the chemical composition, pharmacological actions and application of Codonopsis Radix are reviewed so as to provide a reference for understanding the theoretical basis for the health benefits of Codonopsis Radix as well as for its development and application. Related Articles | Metrics

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Mechanism by Which Exogenous Anthocyanin Treatment Regulates Antioxidant Capacity and Maintains Fruit Quality of Postharvest Blueberry DAI Hongyu, JI Shujuan, ZHOU Xin, ZHU Yuxuan, SONG Zichong, ZHOU Qian FOOD SCIENCE    2026, 47 (1): 283-290.   DOI: 10.7506/spkx1002-6630-20250724-191 Abstract （1433）   HTML （399）    PDF（pc） （1516KB）（1250）       Knowledge map    Save To improve the storage quality of postharvest blueberry and extend its shelf life, fresh blueberry fruits were sprayed with 3.0 g/L anthocyanin and stored at room temperature (20 ℃). Samples were taken every 4 days to measure their quality attributes, antioxidant enzyme activity, and gene expression. The results showed that anthocyanin treatment significantly delayed the softening of blueberry fruits, reduced the mass loss and water loss, and maintained the texture. Moreover, the treated fruits exhibited stronger resistance, with a 20% reduction in decay incidence and an over 2-fold extension of shelf life at room temperature. Further analysis revealed that anthocyanin treatment significantly increased the activity of antioxidant enzymes such as ascorbate peroxidase by upregulating the expression of key genes and delayed the decrease in phenolic content, thereby enhancing the antioxidant capacity in postharvest blueberry fruits and reducing quality deterioration. Therefore, 3.0 g/L anthocyanin treatment has a significant preservation effect, is safe and friendly, and can be promoted as a preservation technology for fruits such as blueberry at room temperature. Related Articles | Metrics

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Innovative Strategies Based on Delivery Technology to Improve the Absorption and Utilization of Functional Ingredients in Sports Nutrition Foods SONG Xinyu, LIU Xiangyu, YUE Qing, WEI Bing, SONG Guilin, ZHANG Hui, DU Pengcheng, SUN Congyu, ZHANG Ziyi, LÜ Mingchun, LI Yuan FOOD SCIENCE    2025, 46 (9): 411-424.   DOI: 10.7506/spkx1002-6630-20241009-037 Abstract （1249）   HTML （279）    PDF（pc） （3915KB）（985）       Knowledge map    Save Sports nutrition food is of great significance for sports persons to supplement essential nutrients timely and regulate their physical functions. Its important components include basic nutrients such as whey protein and functional ingredients such as taurine. Functional factors are crucial for enhancing athletic performance and reducing fatigue. However, they encounter challenges like poor stability, rapid degradation, and low absorption rates, which greatly restrict their health benefits. Consequently, the development of sports nutrition products featuring functional factors faces several obstacles. Delivery technologies including microcapsules, emulsions and gels have been shown to be effective in improving the stability and absorption of functional ingredients, thus having the potential to be an innovative strategy to develop functional foods. In this review, we first provide an overview of the classification and functions of sports nutrients and functional ingredients, and then introduce the mechanisms by which functional ingredients improve athletic performance. Besides, we discuss various delivery technologies suitable for sports nutrition foods and their applications and explore future directions for the sustainable development of the sports nutrition food industry. This review is expected to provide a theoretical basis and technical support for the development of highly absorbable sports nutrition food. Related Articles | Metrics

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Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing LONG Yangyang, LEI Yujie, MA Xiaoyun, MIN Tiantian, ZHAO Ting, YUE Jin FOOD SCIENCE    2025, 46 (4): 285-294.   DOI: 10.7506/spkx1002-6630-20240308-050 Abstract （1216）   HTML （157）    PDF（pc） （3010KB）（582）       Knowledge map    Save Chlorophyll imparts a green color to vegetables and possesses antioxidant, antimicrobial, immunomodulatory, and anticancer functions. However, it is unstable during thermal processing and easily degraded, resulting in loss of its bioactivity, thereby affecting the color and nutritional quality of vegetables. In plants, chlorophyll is normally degraded by pheophorbide oxygenase and also oxidized and degraded by chlorophyll peroxidase in the presence of phenolic substances. During thermal processing, chlorophyll is degraded through enzymatic and non-enzymatic reactions, the latter including the destruction of cell structure and chemical degradation reactions caused by heating. Additionally, factors such as temperature, pH, oxygen concentration and processing methods influence chlorophyll degradation during thermal processing. Physical, chemical, and biological methods are currently employed to prevent the degradation of chlorophyll through various mechanisms such as inactivating enzymes, enhancing the stability of chlorophyll by metal ions, promoting the formation of chlorophyll aggregates, and improving antioxidant capacity. This paper summarizes recent research on the degradation pathways and kinetics of chlorophyll in vegetables during thermal processing, and reviews and analyzes the techniques used to preserve chlorophyll during thermal processing. Related Articles | Metrics

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Application of Deep Learning in Food Safety Detection and Risk Early Warning DING Haohan, WANG Long, HOU Haoke, XIE Zhenqi, HAN Yu, CUI Xiaohui FOOD SCIENCE    2025, 46 (6): 295-308.   DOI: 10.7506/spkx1002-6630-20241011-062 Abstract （1121）   HTML （164）    PDF（pc） （2537KB）（630）       Knowledge map    Save The application of deep learning in food safety detection and risk early warning is becoming more and more extensive, thus providing new opportunities for improving food safety, quality control and authenticity identification. This paper first introduces the basic concept of deep learning and its current development in the field of food safety, and discusses the application of convolutional neural network (CNN), recursive neural network (RNN), transformer architecture and graph neural network (GNN) in food safety detection and risk prediction. Although deep learning performs well in improving the efficiency and accuracy of food safety detection, its practical application still faces challenges such as poor data quality, weak privacy protection capacity and lack of model interpretability. Next, this paper analyzes potential risks that could be brought about by these problems and proposes possible solutions such as promoting data standardization, strengthening privacy protection, and promoting the formulation of policies regarding artificial intelligence. In the future, the combination of deep learning with the Internet of Things (IoT) and blockchain technology and further development of generative artificial intelligence will promote the digital transformation of the food industry and enable the whole-process traceability of food safety monitoring. Related Articles | Metrics

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Comparison of Polyphenols, Flavonoids and Antioxidant Activities of Different Varieties of Lettuce YU Fei, ZHAO Xiaoyan, ZHOU Changyan, WEI Shiwei, E Hengchao, LI Xiaobei FOOD SCIENCE    2024, 45 (13): 17-25.   DOI: 10.7506/spkx1002-6630-20231013-109 Abstract （1079）   HTML （183）    PDF（pc） （5909KB）（628）       Knowledge map    Save Lettuce is rich in various phenolic acids and flavonoids, making it a good source of dietary polyphenols. This study measured the contents of total phenols and flavonoids and antioxidant capacity of 50 varieties of lettuce (34 green lettuce varieties and 16 red lettuce varieties). Meanwhile, 17 characteristic phenolic acids and flavonoid compounds in lettuce were identified and quantitated using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-ToF-MS) and ultra-high performance liquid chromatography (UPLC). Then, multivariate statistical analysis was used for classification and correlation analysis. The results showed that the contents of total phenols, total flavonoids, and antioxidant capacity of red lettuce varieties were higher than those of green lettuce varieties. In total, 7 phenolic compounds, namely, chlorogenic acid, caffeic acid, isochlorogenic acid A/B, chicory acid, and luteolin-7-O-β-D-glucuronide, quercetin-3-O-glucuronide, and quercetin-3-O-glucoside were detected, being overall more abundant in red lettuce varieties than the other varieties. The results of multivariate statistical analysis indicated that chlorogenic acid, luteolin-7-O-β-D-glucuronide, and quercetin-3-O-glucoside had higher correlation with the antioxidant capacity of lettuce. In summary, five new red varieties and commercial varieties, such as G21K104, W3088, and H20K6160, and four new green varieties, including G21K212 and G21K117, had higher antioxidant activity. This study provides a reference for lettuce breeding, germplasm resource innovation, and the development of nutritious, healthy and functional products. Related Articles | Metrics

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Research Progress on the Effect of the Interaction Between Calcium and Iron on Their Absorption in the Intestine LI Yi, CHENG Yongqiang, TANG Ning FOOD SCIENCE    2024, 45 (4): 323-335.   DOI: 10.7506/spkx1002-6630-20230313-132 Abstract （1072）   HTML （27）    PDF（pc） （2349KB）（164）       Knowledge map    Save Calcium and iron are essential metal elements for human health, as they play important roles in various metabolic processes such as bone formation and oxygen transport. Their interactions may interfere with each other’s absorption and bioavailability; however, deficiencies of calcium and iron are common nutritional problems that may cause osteoporosis and anemia, respectively. Therefore, understanding the mechanism of the intestinal absorption of calcium and iron and their interactions is crucial for developing effective strategies to prevent or treat these nutritional diseases. Many studies have demonstrated that calcium could inhibit iron absorption on a short-term basis, while long-term calcium supplementation has no effect the overall iron homeostasis, perhaps because the effect of calcium intake on iron absorption is a transient and adaptive response. The molecular mechanisms involved may include modulation of iron transporters by calcium, but more research is needed to elucidate this process. Furthermore, there are few studies on how iron affects calcium absorption. High doses of iron may have a negative effect on calcium absorption and retention; however, the specific effect of iron on calcium absorption is not clear. In this article, the current understanding of the intestinal absorption mechanism of calcium and iron, their interactions during the absorption process, and the underlying molecular mechanisms governing their reciprocal effects on each other’s absorption are summarized, which is of guiding significance for formulating efficient strategies for improving calcium and iron intake and absorption as well as for preventing public health problems caused by nutritional deficiencies. Related Articles | Metrics

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Advances in the Delivery Systems for Improving the Processing Stability, Storage Stability and in Vivo Survival Rate of Probiotics ZHU Di, CHEN Shanan, MEI Xiaohong, YUE Qing, CHANG Ruxin, LI Xing, LIU Bin, ZHANG Hualei, HAN Xiaolong, LI Yuan FOOD SCIENCE    2023, 44 (21): 1-13.   DOI: 10.7506/spkx1002-6630-20230609-079 Abstract （1044）   HTML （105）    PDF（pc） （3822KB）（504）       Knowledge map    Save Probiotics offer numerous health benefits for human beings. However, it is difficult to achieve the expected beneficial effects of oral probiotics due to the viability loss during processing, storage and digestion. Oral delivery systems are effective ways to improve the processing and storage stability, gastric acid and bile salt tolerance, and intestinal adhesion and colonization ability of probiotics. This review focuses on the state of the art of oral delivery of probiotics, and summarizes the types of probiotics commonly used in probiotic products and their functional characteristics. Specifically, this review analyzes the effects of external environmental factors such as humidity, temperature, pH and oxygen, and internal environments such as the mouth, stomach, and small intestine on the survival rate of probiotics. Furthermore, the characteristics and applications of different oral delivery systems including microcapsule, hydrogel, oleogel, nanocoating, emulsion, and nanofiber are compared. Finally, this review proposes future prospects for cost reduction, intelligent packaging, co-packaging and population experiments of probiotic delivery systems, with the aim of providing technical support for the development of probiotic formulations with high storage stability and high viability suitable for intestinal targeted delivery. Related Articles | Metrics

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Research Progress on Functional Properties of Polysaccharide-Based Food Colloids and Their Application in Food Processing YANG Rong, ZANG Yiyu, WU Peng, SUN Cuixia, FANG Yapeng FOOD SCIENCE    2024, 45 (5): 283-292.   DOI: 10.7506/spkx1002-6630-20230410-083 Abstract （1034）   HTML （116）    PDF（pc） （4872KB）（694）       Knowledge map    Save Food colloids refer to the common multicomponent heterogeneous dispersion systems found in foods, which can be divided into protein-based and polysaccharide-based colloids according to their components. Those colloids play an important role in food processing, such as thickening, emulsification, suspension, gelling, adhesion, water retention, stabilization and film formation, and are widely used in many fields such as the food processing industry. This article reviews the basic concept, composition, and classification of food colloids, with an emphasis on the functional properties of common polysaccharide-based colloids (carrageenan, agar, sodium alginate, Arabic gum, guar gum, konjac glucomannan, xanthan gum, gellan gum and curdlan) including rheological properties, gel properties, stability and combined use. Furthermore, this article also summarizes the current status and future perspectives of colloids based on polysaccharides from marine algae, plants and microbes in the food processing industry. We believe that this review will provide a theoretical basis for further development and utilization of polysaccharide-based food colloids. Related Articles | Metrics

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Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides DENG Wei, WU Li, ZHENG Zhipeng, YI Kexin, LI Yibin FOOD SCIENCE    2024, 45 (13): 75-81.   DOI: 10.7506/spkx1002-6630-20231031-259 Abstract （1003）   HTML （169）    PDF（pc） （5611KB）（673）       Knowledge map    Save This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential, particle size, contact angle, storage stability, and rheological properties of curcumin-loaded Pickering emulsion. The results showed that the Pickering emulsion stabilized by T. fuciformis polysaccharides had good stability; its particle size decreased from (8.631 ± 0.057) to (6.031 ± 0.056) μm and its zeta potential increased (–51.60 ± 1.51) to (–65.16 ± 0.59) mV with increasing addition of T. fuciformis polysaccharides from 65% to 85% (V/V), showing improved storage stability. The retention rate of curcumin in the Pickering emulsion with 85% T. fuciformis polysaccharides was more than 80% after 21 days of storage. The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics. As oil-in-water emulsions, they showed a contact angle of less than 90°. The emulsion retained more than 80% curcumin after heat treatment at 65 ℃. Meanwhile, the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus. The results of this study provide a theoretical reference for the development of new Pickering emulsions with T. fuciformis polysaccharides. Related Articles | Metrics

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A Review of the Antibacterial Activity of Chitosan and Its Application in Antibacterial Packaging LIU Mengqi, LÜ Rui, CHEN Ju, JIAO Ruiwen, MI Chunxiao, LI Xiang, REN Dandan, WU Long, WANG Qiukuan, ZHOU Hui FOOD SCIENCE    2024, 45 (1): 261-271.   DOI: 10.7506/spkx1002-6630-20230119-146 Abstract （996）   HTML （81）    PDF（pc） （3575KB）（443）       Knowledge map    Save Chitosan can be used as an active antibacterial agent or film-forming substrate in foods, and has become a powerful substitute for synthetic plastic polymers because of its good biodegradability, film-forming capacity and antibacterial activity. However, chitosan films have several limitations such as poor water solubility and weak mechanical properties, which limit its application in antibacterial food packaging materials to a certain degree. The safety of applying the antibacterial activity of chitosan in foods has attracted much attention in recent years. In order to provide new ideas for further development and utilization of chitosan-based antibacterial composite materials, this paper expounds the antibacterial mechanism of chitosan and the methods to improve its antibacterial performance, and summarizes the current status of the application of chitosan-polysaccharide, protein or lipid composite films in food preservation. Related Articles | Metrics

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Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles LIU Zhanxia, LI Binbin, ZHAO Yue, WEI Changqing, FU Yini, WANG Ting, WU Hongbin, FU Xizhe FOOD SCIENCE    2024, 45 (23): 28-34.   DOI: 10.7506/spkx1002-6630-20240319-138 Abstract （968）   HTML （165）    PDF（pc） （4091KB）（597）       Knowledge map    Save In this study, walnut protein/Cistanche deserticola polysaccharide (WP/CDPS) composite nanoparticles were constructed and employed as a stabilizer to prepare a Pickering emulsion. The nanoparticles and the Pickering emulsion were evaluated in terms of particle size, polydispersity index and zeta potential. The effect of WP/CDPS mass ratio on the interfacial tension, storage stability, thermal stability, encapsulation efficiency, microstructure and oxidation stability of the Pickering emulsion was investigated. The results showed that with the increase in the proportion of CDPS, the zeta potential of the WP/CDPS nanoparticles gradually decreased from −22 to −37 mV. The Pickering emulsion (C1W1R) with a mass ratio of WP to CDPS of 1:1 had the smallest average particle size (5.927 μm), the lowest interfacial tension (11.88 mN/m), good storage stability and thermal stability. After 480 h of storage, the proportion of the emulsified layer was 95.6%. The particle size of C1W1R had the smallest change with temperature. The results of confocal laser scanning microscopy (CLSM) showed that the WP/CDPS-stabilized emulsion could effectively encapsulate resveratrol (RT) with an encapsulation efficiency of more than 85%, which was higher than that of WP-stabilized emulsion, and the encapsulation efficiency reached 92.9% after 35 days of storage. Pickering emulsions stabilized by WP/CDPS offer a promising alternative carrier for steady-state delivery of resveratrol in the functional food industry and other related industries. Related Articles | Metrics

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Exploring the Anti-inflammatory Components of Gastrodia elata B1 and Their Action Mechanism Based on UPLC-Q-TOF-MS/MS and Network Pharmacology XU Ningmeng, DONG Shihao, QIN Fen, SHEN Kaize, LI Weilan, HUA Yan, GUO Lei FOOD SCIENCE    2025, 46 (4): 30-43.   DOI: 10.7506/spkx1002-6630-20240430-291 Abstract （965）   HTML （158）    PDF（pc） （7912KB）（633）       Knowledge map    Save This study was carried out in order to explore the anti-inflammatory constituents of the tuber of Gastrodia elata B1 and their mechanisms of action. The petroleum ether extract and its sequential fractions: dichloromethane, ethyl acetate, n-butanol and water-soluble fractions were determined for their active ingredients as well as assessed for their bioactivities. The bioactive ingredients were identified by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-Q-TOF-MS/MS), and network pharmacology was utilized to predict the potential anti-inflammatory components of the selected fraction and their targets. Furthermore, molecular docking was used to investigate the binding of the potential anti-inflammatory components to the core targets for treating inflammation. The results showed that the ethyl acetate fraction possessed the highest content of bioactive ingredients, with total polyphenol, total flavonoid and polysaccharide contents of (164.69 ± 1.57), (64.81 ± 3.21) and (279.64 ± 3.11) mg/g, respectively. The ethanol extract and its fractions possessed strong in vitro antioxidant and anti-inflammatory activities, among which the ethyl acetate fraction demonstrated the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity and in vitro anti-inflammatory activity. Correlation analysis showed that the total polyphenol content was significantly (P < 0.05) and highly significantly (P < 0.01) correlated with the half maximal inhibitory concentration (IC50) against DPPH radical and 2,2’-biazobis(3-ethylbenzothiazoline-6-sulfonic acid) cationic radical, with correlation coefficients of −0.587 and −0.873, respectively. The total flavonoid content was significantly (P < 0.05) and highly significantly (P < 0.01) correlated with the IC50 values against NO and the denaturation of bovine serum albumin (BSA), with correlation coefficients of −0.780 and −0.842, respectively. Meanwhile, a total of 164 chemical constituents were identified from the ethyl acetate fraction, and core active ingredients including 5-(5-methoxycarbonyl-5,8a-dimethyl-2-methylidene-3,4,4a,6,7,8-hexahydro-1H-naphthalen-1-yl)-3-methylpentanoic acid, 4,4,8,10,14-pentamethyl-17-(4,5,6-trihydroxy-6-methylheptan-2-yl)-2,5,6,7,9,15-hexahydro-1H-cyclopenta[a]phenanthrene-3,16-dione, and simvastatin and key targets including TP53, SRC, PIK3R1, PIK3CA, and AKT1, which were mainly involved in cancer-related signaling pathways as well as the mitogen-activated protein kinase (MAPK) and cyclic adenosine monophosphate (cAMP) signaling pathways, were obtained by network pharmacology. The results of molecular docking showed that the core active ingredients had good binding activity with the key targets. Related Articles | Metrics

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Structural Characterization and Antioxidant Activity of Walnut Peptides ZHANG Zijie, TIAN Yiling, XIA Junxia, MA Aijin FOOD SCIENCE    2024, 45 (9): 1-8.   DOI: 10.7506/spkx1002-6630-20230531-284 Abstract （899）   HTML （158）    PDF（pc） （8669KB）（646）       Knowledge map    Save This study prepared and structurally characterized peptides with different molecular masses from walnut meal protein by enzymatic hydrolysis with a mixture of two proteases followed by ultrafiltration, and it also explored the antioxidant activities of walnut peptides and their protective effects on oxidative damage in HepG2 cells. The results showed that the antioxidant activity of walnut protein hydrolysate (WPH) with molecular mass < 1 kDa was the strongest, with half-maximal inhibitory concentration (IC50) of 11.47, 35.67 and 49.72 mg/mL for hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, respectively. Moreover, the < 1 kDa walnut peptide fraction could reduce the reactive oxygen species (ROS) content and increase the superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GSH-Rx) and glutathione peroxidase (GSH-Px) activity in HepG2 cells. The walnut peptide was irregular in shape and had a smooth surface and dense structure with numerous rough patterns and pores. The walnut peptide had a maximum absorption peak at 225 nm wavelength. The most abundant secondary structures of the walnut peptide were random coil (36.5%) and β-sheet (36.6%). These results indicate that the < 1 kDa walnut peptide has a protective effect against oxidative damage in HepG2 cells. Related Articles | Metrics

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Progress on Research and Application of Postbiotics LIU Hongxia, LI Xueli, WU Xiuying, Feng Xudong, Guo Yanrong, Jiang Yunyun, Lai Mengxuan, Ma Hairan FOOD SCIENCE    2024, 45 (1): 326-333.   DOI: 10.7506/spkx1002-6630-20221229-272 Abstract （871）   HTML （92）    PDF（pc） （2788KB）（535）       Knowledge map    Save Postbiotics are a preparation of inanimate microorganisms and/or their components are beneficial to the health of the host, with multiple advantages such as safety, stability, easy storage and production, and clear chemical structure. This article reviews the major bioactive ingredients, probiotic functions and current application status of postbiotics; elaborates the health benefits of inactivated bacterial cells, bacterial components and bacterial metabolites to the host; summarizes recent progress in understanding the health benefits of postbiotics such as enhancing immunity, regulating gastrointestinal function, alleviating obesity, maintaining oral health, and preventing osteoporosis; outlines commercially available postbiotic products in Japan, the United States, Germany and China; and proposes the challenges and new research directions of postbiotics. Related Articles | Metrics

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Preparation and Characterization of Chitosan-Sodium Hyaluronate-Probiotic Hydrogels and Its Sustained-Release Performance in Simulated Gastrointestinal Tract Conditions LI Jiayi, WANG Honglei, LI Yajie, GUO Tingting, NI Yidan, ZHOU Quancheng, SHENG Guihua FOOD SCIENCE    2024, 45 (9): 36-43.   DOI: 10.7506/spkx1002-6630-20230627-211 Abstract （863）   HTML （64）    PDF（pc） （8110KB）（367）       Knowledge map    Save A physically cross-linked hydrogel was constructed by electrostatic interaction between chitosan (CS) and sodium hyaluronate (SH), and its texture properties, microstructure and functional properties were characterized. Meanwhile, the influence of loading with one of the probiotics Lactobacillus rhamnosus and Pediococcus acidilactici on texture characteristics and microstructure of the hydrogel was evaluated, the loading performance was analyzed, and the release mechanism of probiotic-loaded hydrogels in simulated gastroenteric fluid was explored. The results showed that CS-SH hydrogel, which was formed through electrostatic crosslinking, had good texture properties and bacteria-loading properties, and the loading capacity of 0.2 g (dry mass) of hydrogels for L. rhamnosus and P. acidilactici was 1.15 × 109 and 1.25 × 109 CFU, respectively. The probiotic-loaded hydrogel was continuously released in simulated intestinal fluid, and its release mechanism was through surface erosion. The maximum viable counts of L. rhamnosus and P. acidilactici in simulated intestinal fluid were 6.30 and 6.12 (lg(CFU/mL)), respectively. To sum up, CS-SH hydrogel is a potential probiotic delivery carrier that can be continuously released in simulated intestinal fluid. This study provides theoretical guidance and a research basis for the application and mechanism of action of physically crosslinked hydrogels in the field of probiotic loading. Related Articles | Metrics

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Research Progress on Agricultural Food Traceability Based on Blockchain Technology YANG Xinting, LI Rui, LI Jinhui, MIN Tao, SUN Chuanheng FOOD SCIENCE    2024, 45 (20): 299-310.   DOI: 10.7506/spkx1002-6630-20231108-060 Abstract （859）   HTML （47）    PDF（pc） （2618KB）（127）       Knowledge map    Save As the global food safety problem has increasingly become severe and supply chain reforms and food recalls are costly and challenging, it is particularly important to establish agricultural food traceability systems. Countries around the world are paying increasing attention to developing food safety traceability systems. Under the background of smart agriculture, information and communication technology can be further improved through blockchain infrastructure to achieve new farms and digital agriculture, thus ensuring end-to-end safety traceability of agricultural products from planting to sale. Through the analysis of the latest domestic and international research, this paper systematically elaborates on recent progress in research on agricultural food traceability based on blockchain technology. It dissects the processes of agricultural food supply chains, and proposes a basic architecture of blockchain in the field of agricultural food traceability. In addition, this paper summarizes the application of blockchain in agricultural food traceability, focusing mainly on blockchain combination with cloud-edge computing, encryption technology, storage optimization, consensus mechanism improvement, and smart contract design. It also points out the challenges in data security, storage scalability, regulatory difficulties, and practical applications. Finally, it proposes future direction for blockchain technology in agricultural food traceability such as strengthening security supervision, improving blockchain scalability, and empowering food traceability with emerging technologies. It emphasizes the opportunities and challenges in the application of blockchain technology in the agricultural food supply chains. Related Articles | Metrics

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Efficient Synthesis of Sweet Protein Brazzein by Komagataella phaffii GAO Peng, ZHANG Shengmeng, SUN Yuanwei, HUANG Weiwei, QIU Yibin, XU Hong, ZHANG Qi, LI Sha FOOD SCIENCE    2025, 46 (17): 111-119.   DOI: 10.7506/spkx1002-6630-20250311-087 Abstract （839）   HTML （78）    PDF（pc） （4377KB）（357）       Knowledge map    Save In this study, the expression system of Komagataella phaffii GS115 was optimized for improved secretion of the sweet protein Brazzein. The recombinant strain K. phaffii Bra-1 was successfully obtained, which produced 90.2 mg/L of Brazzein in shake flask fermentation under 2% methanol, 0.08% biotin, 30 ℃ and initial pH 6.0. Selection and optimization of expression elements showed that the endogenous alcohol oxidase 1 (AOX1) promoter had the best expression performance. The αΔ57-70 signal peptide increased the expression of Brazzein to 183.2 mg/L, which was further increased to 209.3 mg/L by the co-expression regulatory element, disulfide bond isomerase (PDI). In a 5 L bioreactor, fed-batch fermentation at an initial OD600 of 100 and a constant pH of 5.0 yielded 1.4 g/L of Brazzein. This study lays the foundation for the large-scale production and application of Brazzein. Related Articles | Metrics

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Research Progress in the Extraction, Health Benefits and Application of Active Components from Cornus officinalis as a Medicinal and Edible Plant ZHAO Yanbo, LI Tianhao, MA Changyang, LIU Zhenhua FOOD SCIENCE    2024, 45 (20): 12-23.   DOI: 10.7506/spkx1002-6630-20240326-197 Abstract （793）   HTML （49）    PDF（pc） （2133KB）（247）       Knowledge map    Save Cornus officinalis (Co) is a medicinal and edible plant that is rich in active ingredients including polysaccharides, iridoids, and triterpenoids, with hypoglycemic, lipid-lowering, neuroprotective, and renoprotective functions. Hence, it has great potential for development in the food and medicine fields. This article summarizes the extraction and detection methods, health benefits and application of active ingredients in Co, revealing that the active ingredients have high nutritional value and can be developed into food flavor additives, antioxidants and immunomodulators. This review provides a scientific basis for the research and development of Co products. Related Articles | Metrics

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Functions of Whey Protein and Its Applications in Functional Foods WANG Diandian, ZHOU Yaxi, WANG Xianchun, DUAN Hao, GUO Jinhong, ZHENG Yue, YAN Wenjie FOOD SCIENCE    2024, 45 (19): 304-316.   DOI: 10.7506/spkx1002-6630-20240226-130 Abstract （772）   HTML （59）    PDF（pc） （6306KB）（208）       Knowledge map    Save Whey protein contains a wide range of bioactive components and has been found to have various functional properties including immunoenhancing, antibacterial, antiviral, anticancer, antidiabetic, muscle loss-preventing, and skin-protecting effects. However, as a high-quality dietary protein that can benefit human health, its application in health foods is restricted by particular product types and insufficient innovation. Therefore, this article provides a systematic and comprehensive review of the composition, digestion, absorption, metabolism, and functions of whey protein and its application in health products in China. This review hopes to improve the public’s understanding of the nutritional value of whey protein, broaden its application scope as a health product, and promote its applications in functional foods and clinical formulations and consequently the high-quality development of the health industry. Related Articles | Metrics