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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 （1025）   HTML （311）    PDF（pc） （1516KB）（875）       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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Research Progress on Probiotic Regulation of Immune and Metabolic Functions via the Gut-Skin Axis for the Alleviation of Atopic Dermatitis ZHENG Shiqi, LI Ping, HUANG Zhoumei, DONG Li, LI Daotong, HU Xiaosong, CHEN Fang, MA Chen FOOD SCIENCE    2025, 46 (23): 347-358.   DOI: 10.7506/spkx1002-6630-20250515-096 Abstract （456）   HTML （94）    PDF（pc） （2029KB）（300）       Knowledge map    Save Atopic dermatitis (AD) is a chronic, inflammatory skin disease, primarily characterized by pruritus, dry skin, localized erythema, and scaling. It often coexists with allergic rhinitis and asthma, affecting approximately 5%–10% of adults and 15%–25% of children globally, with its incidence increasing annually. The pathogenesis of AD is complex, involving genetic factors, skin barrier dysfunction, immune dysregulation, and environmental factors. In recent years, studies have found that AD is closely related to the stability of gut microbiota: a reduction in gut microbial diversity and gut microbial dysbiosis may precede the onset of AD; dysbiosis of the gut microbiota can disrupt the gut barrier, trigger systemic immune responses, and exacerbate dermatitis symptoms. Probiotics, a low-side-effect therapy, can alleviate AD through multiple pathways. For instance, Lactiplantibacillus plantarum LM1004 has the ability to balance the Th1/Th2 immune response and regulate T-cell differentiation, thereby balancing immune responses; Lactobacillus paracasei KBL382 plays a positive role in regulating the intestinal microbiota, which in turn alleviates systemic inflammation; Bifidobacterium longum CCFM1029 can upregulate tryptophan metabolism to reduce the symptoms of atopic dermatitis; Lactobacillus sakei 65 can promote sebum production and repair impaired skin barrier. This review examines the intervening effects and mechanisms of probiotics on atopic dermatitis, highlighting that orally administered probiotics can alleviate the symptoms of atopic dermatitis by balancing systemic immunity, modulating microbiota structure, regulating metabolite secretion, and adjusting gene expression via the gut microbiota. Its aim is to provide a theoretical reference for the clinical treatment of atopic dermatitis. 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 （676）   HTML （68）    PDF（pc） （4377KB）（298）       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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Quality Analysis and Comprehensive Evaluation of 23 Varieties of Peach Fruits in Hunan LUO Xuting, LIU Wei, ZHANG Qun, WANG Chunfa, FU Fuhua, YANG Mingzhi FOOD SCIENCE    2025, 46 (20): 36-46.   DOI: 10.7506/spkx1002-6630-20250317-127 Abstract （487）   HTML （86）    PDF（pc） （3535KB）（286）       Knowledge map    Save To comprehensively and objectively evaluate the quality of different peach varieties, 23 peach varieties from Hunan Province were evaluated for 18 quality indicators. The core evaluation indicators were identified by variability analysis, correlation analysis, and principal component analysis (PCA), and their weights were determined by the entropy weight method. Subsequently, a comprehensive evaluation model of peach quality was established by grey relational analysis (GRA). The results showed significant differences (P < 0.05) in appearance, nutritional quality, and major functional components among the varieties, as well as varying degrees of correlation among the quality indicators. Based on the principal component loading matrix and coefficient of variation analysis, single fruit mass, soluble solids content, glucose content, flavonoid contents, citric acid content, and fruit shape index were identified as core evaluation indicators, with weights of 23.77%, 21.52%, 15.32%, 24.44%, 7.08%, and 7.87%, respectively. Grey relational analysis showed that ‘Yanlingjinxiu’ yellow peach, ‘Apple’ peach, and ‘Tianwudi’ peach ranked among the top three in terms of comprehensive quality, while ‘Zhongpan 7’ peach had the worst quality. According to cluster analysis, 23 peach varieties were divided into four categories. Category I was rich in total phenolics and anthocyanins, making it suitable for developing high-value-added health products with antioxidant effects. Category II had superior comprehensive quality and was suitable for fresh consumption or processing into high-quality not from concentrate (NFC) juice. Category III had relatively inferior comprehensive quality and could be considered for processing into products requiring the addition of sugar and acid, such as preserved fruits, jam, fruit wine, and fruit vinegar, thereby maximizing resource utilization. Category IV had a high solid/acid ratio and excellent flavor, making it suitable for fresh consumption. This study can provide a theoretical basis for the breeding, quality evaluation, and comprehensive utilization of peach varieties in Hunan province. Related Articles | Metrics

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Research Progress on the Conversion and Biosynthetic Technology of Rare Ginsenosides Pei-Xin WANG Zhang-Cheng LIANG FOOD SCIENCE    Accepted: 26 May 2026

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Effect of Partial Substitution of Wheat Flour with Kiwifruit Starch on the Quality and Storage Properties of Biscuits ZHAO Jingru, SHE Zhenyun, HOU Danting, LIAO Yunqi, ZHONG Caihong, LI Qingfeng, SUN Xiangyu, MA Tingting FOOD SCIENCE    2025, 46 (24): 115-124.   DOI: 10.7506/spkx1002-6630-20250613-091 Abstract （385）   HTML （124）    PDF（pc） （5079KB）（255）       Knowledge map    Save This study investigated the effects of partially replacing wheat flour with kiwifruit starch (KS) at varying ratios (15%, 20%, and 25%; m/m) on the properties of mixed flours, dough processing performance, biscuit quality, digestibility, and storage properties. The results indicated that KS substitution significantly improved the water-holding and oil-holding capacities of mixed flours, facilitated starch gelatinization, and increased the viscoelastic modulus of doughs, but it reduced the stability of the gluten network. Both the mass and thickness of biscuits decreased significantly with increasing KS substitution. The product with 15% and 20% KS substitution showed improved texture and was more crumbly and easier to chew, which was more aligned with the standards for high-quality crispy biscuits. The biscuit with 20% KS substitution received the highest sensory score (8.51) for overall acceptability, having the dual advantages of blood glucose regulation and good sensory acceptability. KS substitution significantly increased the resistant starch content in biscuits to 41.75%–50.11% while significantly decreasing the starch digestion rate and estimated glycemic index (eGI). Notably, 20% and 25% KS substitution reduced the glycemic index (GI) from high to low-medium. Additionally, KS substitution significantly reduced the rates of lipid oxidation and water absorption and improved the storage stability. This study provides theoretical support for the application of fruit-derived starches such as KS in low GI foods. Related Articles | Metrics

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Analysis of Flavor Quality and Key Aroma Compounds of Rizhao White Tea MAO Xingping, HUANG Xiaoqin, ZHANG Lixia, FU Huixin, ZHANG Yurou, ZHAO Bingfeng FOOD SCIENCE    2025, 46 (21): 201-210.   DOI: 10.7506/spkx1002-6630-20250403-030 Abstract （407）   HTML （100）    PDF（pc） （3109KB）（251）       Knowledge map    Save To investigate the current quality status of Rizhao white tea in Shandong province, the biochemical quality indicators of 18 Rizhao white tea samples were determined and their sensory quality was evaluated. Meanwhile, their key aroma compounds were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Three Fujian white tea samples were used as controls. The sensory evaluation results showed that Rizhao white tea was grayish-green in color and exhibited intact leaves with prominent bud cores. Fujian white tea had a pure and refreshing tip aroma and tasted mellow. Rizhao white tea had a delicate, sweet aroma with floral notes, and its taste was fresh, sweet and mellow. Both tea infusions had a light yellow, apricot-yellow or orange-yellow color and were bright and clear, and the infused tea leaves were soft to the touch. The soluble sugar and total flavonoid contents of most Rizhao white tea samples were higher than those of Fujian white tea, the average content of amino acid was slightly lower than that of Fujian white tea, the tea polyphenol content was slightly lower than that of Fuding white tea, while the differences in water extract and caffeine contents were not significant. A total of 172 aroma components were detected in the 21 white tea samples. Using the cutoff of variable importance in projection (VIP) score > 1 with a P value < 0.05, 9 differential volatile substances were selected between Rizhao and Fujian white tea made from one bud with one or two leaves, and 10 differential volatile substances were selected between Rizhao and Fujian tea samples made from single leaves (single leaves with stems). Based on relative odor activity values (ROAV), linalool, geraniol, benzyl alcohol, phenylethanol, leaf alcohol, methyl salicylate, trans-β-ionone, trans linalool oxide (furan), benzaldehyde, and 2-pentyl furan were identified as key aroma compounds in Rizhao white tea. Moreover, the ROAV of the aroma compounds geraniol, methyl salicylate, trans-β-ionone, and 2-pentyl furan were higher than those of Fujian white tea, indicating that Rizhao white tea was richer in key aroma compounds. Related Articles | Metrics

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Rapid and Non-destructive Identification of Wuchang Daohuaxiang Rice Using Near-Infrared Spectroscopy and t-Distributed Stochastic Neighbor Embedding SUN Xinyue, LI Yanlong, CHEN Mingming, SONG Yan, QIAN Lili, ZUO Feng, GUAN Hai’ou, ZHANG Tao, LIU Xingquan, ZHOU Guoxin FOOD SCIENCE    2025, 46 (20): 318-326.   DOI: 10.7506/spkx1002-6630-20250430-261 Abstract （422）   HTML （56）    PDF（pc） （7439KB）（234）       Knowledge map    Save This study proposed a rapid, non-destructive method for identifying Wuchang Daohuaxiang rice based on near-infrared (NIR) spectroscopy combined with machine learning algorithms. NIR spectra of different varieties of rice were collected. First-order derivative was determined as the best spectral preprocessing method using partial least squares regression (PLSR). Two dimensionality reduction methods, principal component analysis (PCA) and t-distributed stochastic neighbor embedding (t-SNE), were compared, and five machine learning models including artificial neural network (ANN), K-nearest neighbors (KNN), random forest (RF), decision tree (DT), and Naive Bayes (NB) were constructed for variety classification and comparison. The results showed that t-SNE improved the Calinski-Harabasz index by 1 078.005 1, demonstrating better clustering performance. After t-SNE dimensionality reduction, the performance of all five models was superior to that without dimensionality reduction. The average classification accuracy was 95.78%. The accuracy of the NB model was improved most effectively (by 18.89%). The random forest model showed the best classification performance, with prediction accuracy and precision of 98.89% and 98.96%, respectively. This method provides a rapid, non-destructive solution for identifying Wuchang Daohuaxiang rice, which will contribute to brand protection and safeguarding consumer rights, and also offers a new approach for the identification of other geographical indication agricultural products. Related Articles | Metrics

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Correlation Analysis of Physicochemical Factors, Flavor Compounds, and Microbial Communities During Stack Fermentation of Taorong-type Baijiufermented grains 茜茜 翁 FOOD SCIENCE    0, (): 0-0.   Abstract （369）      PDF（pc） （1774KB）（211）       Knowledge map    Save To explore the brewing mechanism of the stacking fermentation process in Taorong-type Baijiu, this study collected fermented grain (jiupei) samples at different stacking stages using fermentation time as the variable. The Illumina MiSeq high-throughput sequencing platform was employed to analyze the microbial community structure and dynamic changes during stacking fermentation. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the flavor compounds in jiupei, and redundancy analysis (RDA) combined with Spearman correlation coefficients was applied to assess the correlations among physicochemical factors, flavor compounds, and microbial communities.The results showed that Firmicutes was the dominant bacterial phylum throughout the stacking fermentation of Taorong-type Baijiu, with the relative abundance of Bacillus peaking at 63.47% at 24 h. The fungal community was primarily composed of Ascomycota, where Wickerhamomyces-Candida_clade was more abundant in the early stage (12 h), while Pichia increased continuously with stacking time. Starch was identified as the key physicochemical factor influencing microbial succession during stacking fermentation. Furthermore, correlation analysis revealed that certain fungal genera, such as Wickerhamomyces-Candida_clade, exhibited significant negative correlations (P＜0.05) with alcohols and esters, whereas bacterial genera like Weissella showed significant positive correlations (P＜0.05) with these flavor compounds. Notably, Bacillus was strongly negatively correlated (P＜0.01) with acids. These findings provide a theoretical foundation for further elucidating the fermentation mechanisms of Taorong-type Baijiu. Reference | Related Articles | Metrics

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Nanobody-Based Strategies for Rapid and Intelligent Detection of Foodborne Contaminants: Progress and Perspectives XU Zhenlin, LIANG Xiaomin, LIU Minling, AORI Qileng, SHEN Xing, WANG Hong FOOD SCIENCE    2025, 46 (23): 1-12.   DOI: 10.7506/spkx1002-6630-20250731-250 Abstract （304）   HTML （70）    PDF（pc） （4022KB）（208）       Knowledge map    Save As global trade continues to accelerate, there are a wide variety of foodborne hazards, and foods have a short consumption cycle, higher requirements are raised for the timeliness, sensitivity and intelligence of food safety testing. Immunoassay techniques, which rely on the specific binding between antigens and antibodies, have been widely applied in the field of food safety testing due to their high sensitivity, strong specificity, and operational simplicity. However, traditional murine or rabbit antibodies suffer from several limitations, including poor stability, limited amenability to engineering, high production costs, and reliance on animals. As a new type of biometric material, nanobodies derived from shark and camelids exhibit great potential in rapid food safety detection owing to their high affinity, robust stability, and easy expression and modification. This review systematically summarizes the structural characteristics and preparation methods of nanobodies, with a focus on recent progress in their application for the rapid and intelligent detection of common foodborne hazards. Furthermore, the application prospects and challenges of nanobodies in various fields such as food safety and environmental monitoring are discussed with the aim of providing support for the development and industrial application of analytical techniques based on nanobodies. Related Articles | Metrics

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Qualitative Prediction of Aflatoxin in Raw Milk Based on Transformer Architecture WANG Long, SONG Xiaodong, DING Haohan, DONG Guanjun, CUI Xiaohui, HUANG Huadi, ZHANG Cheng, WU Rina FOOD SCIENCE    2025, 46 (19): 1-9.   DOI: 10.7506/spkx1002-6630-20250303-013 Abstract （280）   HTML （57）    PDF（pc） （2669KB）（191）       Knowledge map    Save In this study, using machine learning and deep learning techniques, we collected raw milk composition data from different regions and seasons in China during the period of 2022–2024 and proposed a method for qualitative prediction of aflatoxin M1 (AFM1) based on easy-to-measure data, aiming to reduce the cost of batch testing in dairy factories. Based on the 16 selected classes of feature datasets, we conducted prediction experiments using various machine learning methods such as linear regression (LR), random forest (RF), support vector machine (SVM) and a method based on Transformer architecture, and analyzed the prediction performance and variance stability of these models on negative samples and positive samples through comparative experiments. The experimental results confirmed that the prediction method based on Transformer architecture had the best overall performance. Meanwhile, we also explored the effect of location coding and attention mechanism on model performance under Transformer architecture through ablation experiments. Overall, the new method based on deep learning enabled efficient qualitative prediction of AFM1, which can meet the demand for high throughput and significantly reduce the detection cost by eliminating redundant detection steps when compared with the traditional method, providing a solution of digital transformation and a theoretical basis for model optimization for dairy product safety detection. Related Articles | Metrics

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Mutation Breeding and Optimization of Fermentation Conditions for Lipopeptide Production by Bacillus velezensis and Differential Genomic Analysis FANG Yin, SONG Wenjiao, XU Zheng, XU Xiaoqi, WANG Damao, LI Sha, XU Hong FOOD SCIENCE    2025, 46 (23): 139-149.   DOI: 10.7506/spkx1002-6630-20250610-062 Abstract （352）   HTML （58）    PDF（pc） （5085KB）（187）       Knowledge map    Save A mutant strain named BV227 with higher yield of antimicrobial lipopeptides was obtained from Bacillus velezensis BVQ121, a strain producing lipopeptides, by atmospheric and room temperature plasma (ARTP)-LiCl mutagenesis. Under optimized fermentation conditions, BV227 produced 122.31% more lipopeptides than did BVQ121. Liquid chromatography-mass spectrometry (LC-MS), whole-genome sequencing, and transcriptome analysis revealed that: 1) the mutant strain produced more types and larger amounts of fengycin homologs; 2) four key nonsynonymous single-nucleotide polymorphisms (SNPs) significantly affected the lipopeptide biosynthetic pathway; 3) genes involved in quorum sensing were significantly enriched; and 4) the alcohol dehydrogenase and fatty acid hydroxylase genes were significantly up-regulated, enhancing fatty acid precursor supply and increasing the structural diversity and bioactivity of lipopeptide. Antimicrobial assays using the Oxford cup method confirmed that the lipopeptides produced by the mutant strain exhibited strong inhibitory effects against Salmonella sp. and Edwardsiella ictaluri, and demonstrated excellent thermal stability. In summary, the mutant strain, in comparison to the parental strain, had an enhanced ability to produce lipopeptides under optimized fermentation conditions. Our findings confirmed the influence of genomic variation on the expression of key genes related to the synthesis of antimicrobial lipopeptides. This study provides a molecular foundation for establishing gene expression regulatory networks and rationally designing metabolic engineering strategies, and also offers a theoretical basis for the large-scale application of B. velezensis in food preservation and other fields. Related Articles | Metrics

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Improved YOLOv8 Model with Multi-scale Lightweight for Surface Defect Detection in Online Apple Grading GUO Zhiming, XIAO Haidi, WANG Chen, SUN Chanjun, JIANG Shuiquan, ZOU Xiaobo FOOD SCIENCE    2025, 46 (22): 1-12.   DOI: 10.7506/spkx1002-6630-20250415-117 Abstract （285）   HTML （49）    PDF（pc） （6533KB）（177）       Knowledge map    Save To address the problems of limited computational resources and large-scale variations in surface defects encountered in apple grading in orchards, an improved machine vision-based model for apple surface defect recognition was developed using You Only Look Once version 8 (YOLOv8), increasing the detection efficiency of apple surface defects and simultaneously ensuring the accuracy of the detection. A machine vision system was built in our laboratory to capture 5 500 images of Fuji apples, showing pedicel and calyx characteristics, six common surface defects (black spots, rot, mechanical damage, sunburn, brown spots, and cracks), and one type of environmental debris, which were annotated on the images. The replicated ghost next (RepGhostNeXt) and efficient quality-aware feature pyramid network (EffQAFPN) algorithm structures were introduced to improve the backbone feature extraction network and feature pyramid of the YOLOv8 model. Subsequently, five models were trained and compared: YOLOv8, YOLOv8n, YOLOv8 + EffQAFPN, YOLOv8 + RepGhostNeXt, and YOLOv8 + EffQAFPN + RepGhostNeXt. The focus was placed on comparing the accuracy and efficiency of the models in apple surface defect detection. Experimental results indicated that the YOLOv8 + EffQAFPN + RepGhostNeXt model exhibited the best overall detection performance with an overall recognition accuracy of 94.9% and an average frame rate of 7.81 frames per second (FPS). The model demonstrated efficient apple surface defect detection under limited computational resources, providing technical support for efficient and convenient apple grading in orchards. Related Articles | Metrics

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Fermentation with Saccharomyces cerevisiae Augments the Bioactivity of a Rose water extract by Remodeling Its Chemical Profile Cheng-Zi HUANG Chun-Liang XIE FOOD SCIENCE    2026, 47 (14): 0-0.   Abstract （219）      PDF（pc） （1104KB）（172）       Knowledge map    Save To explore the impact of Saccharomyces cerevisiae fermentation on the bioactivity of Rosa Crimson Glory water extract, this study evaluated the differences in activity before and after fermentation through in vitro antioxidant and anti-inflammatory experiments. Additionally, non-targeted metabolomics (UPLC-Q-TOF/MS) combined with molecular docking technology was employed to identify potential bioactive compounds related to these functions. Results demonstrated that fermentation significantly enhanced both the antioxidant and anti-inflammatory capacities of the rose water extract. Metabolomic analysis identified 914 metabolites, among which 98 candidate biomarkers were significantly altered, comprising 67 up-regulated and 31 down-regulated metabolites. To pinpoint the key contributors to the enhanced bioactivity, the up-regulated metabolites were docked against the inducible nitric oxide synthase (iNOS) protein. Among them, vaccinoside (?8.8 kcal/mol), 6-O-galloylsucrose (?7.3 kcal/mol), and tryptophol (?7.1 kcal/mol) exhibited the strongest binding affinities, suggesting their potential roles as iNOS inhibitors. These findings indicate that yeast fermentation enriches rose water extracts with specific bioactive compounds, thereby augmenting their health benefits and providing a scientific basis for developing targeted functional beverages. Reference | Related Articles | Metrics

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Frontiers in the Intelligent Construction of Shelf-Stable and Efficacy-Enhanced Delivery Systems for Functional Foods Empowered by Big Data and Machine Learning XIAO Jie, LIU Junbin, WANG Yutang, LI Yunqi, WANG Wenbo FOOD SCIENCE    2026, 47 (3): 1-12.   DOI: 10.7506/spkx1002-6630-20251011-046 Abstract （221）   HTML （36）    PDF（pc） （3055KB）（169）       Knowledge map    Save Active ingredients in functional foods often fail to exert their intended efficacy due to poor stability, low solubility, inadequate bioavailability, and limited health effects. Shelf-stable and efficacy-enhanced delivery systems (SSEEDS) have emerged as a pivotal strategy to address these challenges by enabling precise delivery with high loading capacity, stability, and potency through various approaches, including dispersion and solubilization, stabilization and encapsulation, targeted release control, absorption enhancement, and synergistic formulation. However, traditional construction methods, relying on empirical trial-and-error, suffer from low efficiency and poor predictability. This review summarizes recent advances in the application of big data and machine learning (ML) for the intelligent construction of SSEEDS. It systematically explores their roles in functional component screening, carrier structure design, release behavior prediction, and multi-objective process optimization. Special emphasis is placed on case studies involving ML modeling for SSEEDS, prediction of release kinetics, and process regulation via Bayesian optimization. The advantages of ML in improving encapsulation efficiency, prolonging stability, and enhancing bioaccessibility are elucidated. Finally, this paper identifies prevailing challenges including data fragmentation, limited model generalizability, empirical dependence, and the complexity of cross-scale coupling, it also proposes integrating federated learning, transfer learning with few-shot enhancement, explainable AI, and digital twin technologies to address these challenges. This review aims to provide valuable technical insights and methodological guidance for the intelligent construction of SSEEDS for functional foods. Related Articles | Metrics

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Mechanism by Which Tartary Buckwheat-Derived Exosome-like Nanovesicles Regulate the Inflammatory Response and Polarization of RAW264.7 Cells in Vitro CAO Yanan, LIU Yizhi, PENG Lianxin FOOD SCIENCE    2025, 46 (22): 157-170.   DOI: 10.7506/spkx1002-6630-20250509-038 Abstract （348）   HTML （49）    PDF（pc） （7505KB）（162）       Knowledge map    Save Objective: To investigate the regulatory effect and underlying mechanism of tartary buckwheat-derived exosome-like nanovesicles (TELN) on lipopolysaccharide (LPS)-induced inflammatory response and polarization in murine macrophage RAW264.7 cells. Methods: TELN were extracted from tartary buckwheat using size-exclusion chromatography and characterized. RAW264.7 macrophages were divided into a control, an LPS-treated group, and an LPS + TELN-treated group. Transcriptomic analysis was performed to identify the differences in gene expression between these groups. The secretion levels of the key inflammatory cytokines interleukin (IL)-6, tumor necrosis factor-α (TNF-α), IL-1β, and IL-10 in cell culture supernatants were measured by enzyme-linked immunosorbent assay (ELISA). The mRNA expression of these cytokines was detected by real-time quantitative polymerase chain reaction (qPCR). The impact of TELN on LPS-induced macrophage polarization was analyzed using flow cytometry and Western blot. Results: TELN exhibited a homogeneous size distribution with an average diameter of 145.8 nm and a concentration of (1.305 ± 0.074) × 1010 particles/mL. The transcriptomic analysis revealed significant upregulation of the genes encoding macrophage-derived chemotactic factors, ubiquitinated proteins, phosphorylated proteins, and immune/inflammatory regulators (e.g., S100A8) in the TELN-treated group. The ELISA results demonstrated that compared with the LPS group, TELN significantly reduced the levels of the pro-inflammatory cytokines IL-6, TNF-α, and IL-1β in supernatants by (75.6 ± 0.9)% (P < 0.000 1), (10.9 ± 0.2)% (P < 0.000 1), and (57.8 ± 6.8)% (P < 0.000 1), respectively, while elevating the anti-inflammatory cytokine IL-10 by (69.7 ± 4.6)% (P < 0.000 1). The qPCR results confirmed that TELN significantly downregulated the mRNA expression of IL-6, TNF-α, and IL-1β and upregulated IL-10 mRNA expression at the transcriptional level. Flow cytometry and Western blot analyses consistently showed that TELN significantly suppressed the LPS-induced expression of the M1 polarization marker CD86. However, no detectable CD206 protein expression was observed, indicating that TELN did not promote M2 polarization. Conclusion: TELN exerts an anti-inflammatory effect by bidirectionally modulating cytokine secretion (effectively inhibiting the release of the pro-inflammatory cytokines IL-6, TNF-α, and IL-1β while significantly enhancing the level of anti-inflammatory IL-10) and suppressing M1 macrophage polarization. Particularly, TELN has a pronounced inhibitory effect on IL-6 expression, suggesting that its mechanism of action may be related to targeting signal pathways such as nuclear factor kappa-B (NF-κB). This study provides novel insights into the nutritional and immunomodulatory mechanisms of tartary buckwheat. Related Articles | Metrics

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Regulatory Effect of Fermented Oat on Immune Cytokines and Gut Health in Healthy Adults YAN Qinyu, XIA Hui, XIA Jiayue, YU Junhui, WANG Xin, XIANG Xuesong, YANG Weiwei, FENG Meiyuan, SUN Guiju FOOD SCIENCE    2025, 46 (16): 24-32.   DOI: 10.7506/spkx1002-6630-20250116-119 Abstract （378）   HTML （18）    PDF（pc） （2363KB）（155）       Knowledge map    Save Objective: To investigate the regulatory effect of fermented oat on immunity and gut health in healthy adults in order to provide scientific evidence supporting dietary recommendations to enhance immune function and gut health. Methods: A total of 75 healthy adults aged 50–65 years were recruited and randomly assigned to three groups: a control group (15 g/day of unfermented oat), a low-dose group (5 g/day of fermented oat), and a high-dose group (15 g/day of fermented oat) and the intervention period lasted for 30 days. Blood and fecal samples were collected before and after the intervention to assess immune-inflammatory factors and gut microbiota, and questionnaires were used to record bowel movement conditions. Results: Fermented oat intervention significantly improved bowel movement satisfaction in healthy adults. The intervention effectively reduced the serum levels of interleukin (IL)-1β, IL-6 and tumor necrosis factor-α (TNF-α). Furthermore, fermented oats significantly increased the levels of Bifidobacterium and Lactobacillus in the gut. Conclusion: Fermented oat can enhance physical sensation of defecation, modulate immune-inflammatory factor levels, and promote the proliferation of beneficial gut bacteria in healthy adults. In summary, fermented oat is a healthy cereal product with postbiotic activity. Related Articles | Metrics

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Research Progress on the Pathogenesis of Sarcopenia and the Mechanism of Action and Application of Natural Active Components in Alleviating and Preventing This Disease DING Xiaoyu, JIA Lei, LIU Huimin, LIU Jingsheng FOOD SCIENCE    2025, 46 (18): 1-13.   DOI: 10.7506/spkx1002-6630-20250128-206 Abstract （498）   HTML （36）    PDF（pc） （2533KB）（150）       Knowledge map    Save Sarcopenia is a progressive, systemic skeletal muscle disorder associated with aging. With the increase in the global aging population, sarcopenia has become a significant health issue for the elderly. Studies have shown that natural bioactive compounds, such as polyphenols, flavonoids, and alkaloids, play an important role in alleviating the progression of sarcopenia by regulating protein homeostasis, improving mitochondrial function, inhibiting inflammation, and mitigating neuromuscular junction (NMJ) degeneration. However, due to the diversity of natural bioactive compounds and the complexity of their molecular mechanisms, their application still faces some challenges. Therefore, this article systematically reviews the literature on the pathogenesis of sarcopenia, the mechanism of action of natural bioactive compounds in alleviating sarcopenia, and their application for preventing this disease, aiming to provide scientific references for the development and application of natural bioactive compounds in the prevention and treatment of sarcopenia. Related Articles | Metrics

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Label-Free Quantitative Comparison of N-Glycoproteomics between Camel and Cow Milk LI Danlei, KONG Xiabing, YU Yue, HU Qian, ZHANG Jiukai, CHEN Ying FOOD SCIENCE    2025, 46 (17): 1-9.   DOI: 10.7506/spkx1002-6630-20250124-188 Abstract （263）   HTML （24）    PDF（pc） （3969KB）（148）       Knowledge map    Save To understand the differential N-glycoprotein characteristics of camel versus cow milk, we employed label-free quantitative N-glycoproteomics to compare the N-glycoprotein composition and the number of N-glycosylation sites between the two milks and utilized bioinformatics tools to predict potential biological functions of their N-glycoproteins. A total of 137 N-glycoproteins harboring 224 N-glycosylation sites were identified in camel milk, and 116 N-glycoproteins with 183 N-glycosylation sites in cow milk. Compared with cow milk, camel milk exhibited greater diversity in both N-glycoprotein types and N-glycosylation site number. Most identified N-glycoproteins contained only one N-glycosylation site, with only a minority displaying hyperglycosylation. Gene ontology (GO) enrichment analysis revealed that differentially expressed N-glycoproteins were predominantly localized in the extracellular region and extracellular space and played an important role in immune response involving enzymatic activity, extracellular matrix organization, molecular binding, and signal transduction. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that these proteins were mainly enriched in metabolic processes such as complement and coagulation cascades and lysosomal pathways. Collectively, these findings provide molecular-level insights into the differences in N-glycoprotein composition and glycosylation between cow and camel milk. Related Articles | Metrics

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Bactericidal Effect and Mechanism of Ultrasound Combined with Ultraviolet Treatment against Escherichia coli O157:H7 CHEN Yi, WU Yuhao, ZHOU Jianwei, LIU Donghong, LÜ Ruiling FOOD SCIENCE    2025, 46 (19): 10-17.   DOI: 10.7506/spkx1002-6630-20250224-119 Abstract （197）   HTML （17）    PDF（pc） （3452KB）（143）       Knowledge map    Save This study aimed to investigate the synergistic bactericidal effect and mechanism of ultrasound combined with ultraviolet against Escherichia coli O157:H7. The inactivation kinetics was modeled, ultrastructural changes in bacterial cells were examined as well as alterations in the properties of the cell membrane, and oxidative stress levels were determined. The results revealed that after 40 s of combined treatment, the bacterial count was reduced by 8.3 (lg (CFU/mL)). Significant impairment of cell morphology and leakage of cellular contents were observed. The combined treatment induced a cellular stress response within a short period of time, characterized by increased cellular esterase activity, ATP content and levels of reactive oxygen species (ROS) along with DNA damage. In conclusion, combined treatment with ultrasound and ultraviolet synergistically exerted a significant bactericidal effect. Ultrasound-induced cavitation enhances structural damage to cells, enabling ultraviolet to directly act on DNA. Moreover, both treatments work together to exacerbate oxidative stress, thereby interfering with cellular metabolism and exerting a synergistic bactericidal effect. Related Articles | Metrics

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Bifidobacterium bifidum CCFM1359 Alleviates D-Galactose-Induced Aging Phenotype and Concurrent Gut Microbiota Disorders FENG Yingxuan, YE Youyang, GUO Min, XIAO Yue, LU Wenwei, ZHAO Jianxin, CHEN Wei FOOD SCIENCE    2025, 46 (16): 1-12.   DOI: 10.7506/spkx1002-6630-20241224-195 Abstract （256）   HTML （25）    PDF（pc） （6629KB）（134）       Knowledge map    Save The present study focused on the association between Bifidobacterium bifidum and host aging, aiming to evaluate the role of B. bifidum CCFM1359 in mitigating D-galactose-induced aging of mice through behavioral experiments, immunological assays, gut microbiota characterization and metabolomic analysis. The results showed that the supplementation of B. bifidum CCFM1359 significantly ameliorated D-galactose-induced cognitive decline including learning and memory capacity in mice, increased the activities of the antioxidant enzymes catalase (CAT), glutathione peroxidase (GSH-Px), and superoxide dismutase (SOD), and decreased the levels of malondialdehyde (MDA) and the pro-inflammatory factors interleukin-1β (IL-1β) and tumor necrosis factor-α (TNF-α). The 16S rRNA gene sequencing of the fecal bacterial community demonstrated that the mitigating effect of B. bifidum CCFM1359 on aging was associated with increased relative abundance of beneficial genera including Dubosiella and Faecalibaculum and decreased abundance of the pro-inflammatory genus Turicibacter. Fecal metabolomics revealed that CCFM1359 intervention increased the levels of anti-aging metabolites such as melatonin, taurine, and deoxycholic acid. Microbe-metabolite interaction network analysis revealed that differential genera such as Romboutsia were positively correlated with deoxycholic acid, while others such as Christensenellaceae_uncultured showed negative correlation with melatonin and deoxycholic acid. These results indicated that B. bifidum CCFM1359 effectively alleviated host aging through improved cognitive function, anti-inflammatory and antioxidant effects, and restoration of gut microbiota homeostasis and associated metabolic dysregulation. Related Articles | Metrics

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Dynamic Changes in Metabolite Profiles during the Processing of Wuyi Rock Tea CHEN Lin, SONG Zhenshuo, XIANG Lihui, ZHANG Yinggen, CHEN Jian FOOD SCIENCE    2025, 46 (18): 190-199.   DOI: 10.7506/spkx1002-6630-20250406-039 Abstract （254）   HTML （12）    PDF（pc） （5546KB）（131）       Knowledge map    Save To investigate the changes in biochemical components during the processing of Wuyi rock tea, this study compared the flavor characteristics of Wuyi rock tea made from three major oolong tea varieties (‘Rougui’, ‘Shuixian’ and ‘Dahongpao’) and a major variety of Wuyi rock tea (‘Baijiguan’). Moreover, the metabolite composition of tea samples at different production stages was analyzed by non-targeted metabolomics based on ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS) and headspace solid-phase microextraction-gas chromatography-single quadrupole mass spectrometry (HS-SPME-GC-SQMS) combined with chemometric analysis. The results indicated that the physicochemical properties of the raw materials (tea varieties) played a crucial role in the formation of the flavor of Wuyi rock tea. The tumbling and roasting stages during tea processing significantly drove the variations in the number and abundance of differential metabolites. L-lysine, L-tryptophan, indole, and methyl jasmonate, involved in plant stress responses, played a mediatory role in regulating the metabolites during the tumbling process. This stage significantly promoted the accumulation of bitter compounds such as chrysin, apigenin, and L-tryptophan, while markedly increasing the levels of sweet components such as L-threonine, N-acetyl-D-glucosamine, and L-fucose. A series of volatile compounds that contributed to the floral, fruity and green aroma characteristics of the tumbled samples were generated during this process, including (Z)-3-hexen-1-ol, (E)-nerolidol, phenylacetaldehyde, jasmine lactone, methyl jasmonate, and indole. High-temperature roasting significantly altered the contents of various taste components in tea samples, while causing a significant loss of aroma components such as cyclohexanol, phenylacetaldehyde, phenylacetic acid, and indole. These findings offer valuable insights into the mechanism behind the formation of the flavor of Wuyi rock tea and its processing control. Related Articles | Metrics

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The effects of heat-moisture treatment and pullulanase treatment on the nutritional functionality, biological activity and physicochemical characteristics of highland barley flour Zhengwu Wang FOOD SCIENCE    0, (): 0-0.   Abstract （166）      PDF（pc） （939KB）（130）       Knowledge map    Save This study investigated the effects of heat-moisture treatment and pullulanase treatment on highland barley. Changes in its physicochemical components, bioactive compounds, antioxidant properties, enzyme inhibitory activities, digestibility and particle structure were analyzed. Results showed that both these two treatments significantly increased the contents of protein, dietary fiber and β-glucan. Notably, pullulanase treatment significantly elevated the essential amino acid contents in highland barley. As an excellent dietary source of Ca, the Ca content in heat-moisture treated samples increased remarkably. Moreover, in modified samples, total phenol, total flavonoid, and total anthocyanin contents, ABTS and DPPH radical-scavenging abilities, FRAP values, inhibitory activities against α-glucosidase and α-amylase, gelatinization temperature, and enthalpy were all significantly higher than those in unmodified samples. Particle size experiments indicated that both treatments altered the particle size distribution of highland barley, making it more concentrated. Electron microscopy observations revealed that both treatments damaged the surface morphology of highland barley particles, causing depressions and cracks. Reference | Related Articles | Metrics

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Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian FOOD SCIENCE    2026, 47 (8): 1-18.   DOI: 10.7506/spkx1002-6630-20260115-127 Abstract （191）   HTML （29）    PDF（pc） （2942KB）（126）       Knowledge map    Save Proteins, as core macronutrients in human nutrition, play irreplaceable roles in growth and development, tissue repair, and physiological regulation. With the acceleration of population aging and the rising demand for health-oriented products, functional food proteins have attracted increasing attention for their health benefits beyond basic nutrition, showing broad application prospects in medical foods, sports nutrition, and healthy aging. The functional properties of proteins are highly dependent on their complex hierarchical structures. However, conventional food processing often causes uncontrolled disruption to these structures, thereby limiting their application potential. Therefore, how to achieve targeted regulation of protein structure and function through precise regulation strategies has become an important research issue in food science. This review systematically summarizes the theoretical basis for the structural regulation of food proteins, including denaturation and renaturation mechanisms, intermolecular interactions, and multi-scale characterization methods for conformational changes. It highlights advances in various structural regulation techniques, such as physical field treatments (e.g., high pressure, ultrasound, and cold plasma), biological approaches (e.g., enzymatic hydrolysis, fermentation, and genetic engineering), and green chemical methods (e.g., pH-shifting and glycosylation). The synergistic effects of combined physical and biological approaches are also discussed. Furthermore, this review discusses the potential of functional food proteins in different application scenarios. In light of current challenges and industrial obstacles, it proposes that future research should focus on precise regulation mechanisms, cross-scale structure-function relationships, and the development of sustainable processing technologies. This review provides a comprehensive perspective on the structural modulation and innovative processing of food proteins, aiming to support both scientific research and industrial innovations in functional foods. Related Articles | Metrics

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Research Progress on Immunomodulatory Mechanisms and Applications of Flammulina velutipes Polysaccharides Changyang MA FOOD SCIENCE    Accepted: 13 April 2026

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Advances in the Structure, Separation, Bioactivities and Applications of Probiotic Extracellular Vesicles ZHONG Hao, TANG Ning, LIU Xiaofeng, CHEN Ling, GUAN Rongfa FOOD SCIENCE    2025, 46 (17): 314-325.   DOI: 10.7506/spkx1002-6630-20241230-255 Abstract （278）   HTML （28）    PDF（pc） （3120KB）（125）       Knowledge map    Save Extracellular vesicles (EVs), emerging as a novel category of postbiotics, possess various bioactive functions. Probiotic-derived EVs are nanoscale lipid bilayer particles secreted by probiotics into the extracellular matrix, which cannot self-replicate. These EVs carry bioactive molecules including lipids, proteins and nucleic acids, which enable them to mediate intercellular communication and regulate various host physiological processes and health outcomes. This article reviews the structure, formation mechanism, isolation methods and bioactivities of probiotic EVs, and discusses their potential and challenges in food applications. It aims to provide references for the application of probiotic EVs in functional foods and their development modes. Related Articles | Metrics

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Effect of Ca2+ on Properties and Structure of Heat-Induced and Cold-Induced Pea Protein Gels WAN Xinran, ZHU Tingwei, LU Zijiao, YANG Yue, QI Gaigai, CUI Wan, GUO Xingfeng, CHEN Fusheng FOOD SCIENCE    2025, 46 (16): 72-80.   DOI: 10.7506/spkx1002-6630-20250117-133 Abstract （234）   HTML （46）    PDF（pc） （4562KB）（123）       Knowledge map    Save In order to improve the gel properties of pea protein isolate (PPI), heat-induced and cold-induced gels were prepared using PPI solution with added Ca2+. The effect of Ca2+ concentration on the gel strength, water-holding capacity and dynamic rheology of heat-induced and cold-induced gels was investigated. Results showed that the gel strength, water-holding capacity, and viscoelasticity of gels increased first and then decreased with increasing Ca2+ concentration. Both gels exhibited the maximum strength (58.82 and 44.30 g) and water-holding capacity (97.71% and 99.62%) at Ca2+ concentrations of 15 and 5 mmol/L, respectively. Furthermore, the effect of Ca2+ concentration on the intermolecular forces, zeta potential, surface hydrophobicity, free sulfhydryl group content, secondary structure, and microstructure of the gels was investigated. As Ca2+ concentration increased, the hydrophobic interactions and the contents of disulfide bonds and hydrogen bonds in the gels increased first, peaking at 15, 15 and 5 mmol/L, respectively, and then decreased. The electrostatic interactions increased gradually. Heat-induced gels showed higher electrostatic interactions, hydrophobic interactions, disulfide bonds, and absolute zeta potential value but lower hydrogen bonds, surface hydrophobicity, and free sulfhydryl content than did cold-induced gels. The β-sheet contents in heat-induced and cold-induced gels added with 15 mmol/L Ca2+ were 41.74% and 41.51%, respectively, higher than that observed without Ca2+ (31.77%). Scanning electron microscopic (SEM) images showed that the network of heat-induced gels was uniform and ordered, while that of cold-induced gels was dense. In conclusion, Ca2+ could enhance the intermolecular force of pea protein and improve the gel properties, being the most effective when used at a concentration of 15 mmol/L. It resulted in higher strength of heat-induced gels and better water-holding of cold-induced gels. The findings of this study provide a theoretical basis for the application of Ca2+ in heat-induced and cold-induced gels. Related Articles | Metrics

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Structural and Functional Characterization of Ultrasonically Prepared Flaxseed Protein-Tannic Acid Covalent Conjugates WANG Yiqi, SHEN Xiaozhu, YANG Danfei, GUO Xinyu, LIU Hui, KE Sheng, WU Yina, ZHUANG Yuan, ZHOU Zhongkai FOOD SCIENCE    2026, 47 (3): 243-256.   DOI: 10.7506/spkx1002-6630-20251015-086 Abstract （110）   HTML （4）    PDF（pc） （11274KB）（117）       Knowledge map    Save In this study, flaxseed protein (FSP) was modified by ultrasonic-assisted covalent grafting of tannic acid (TA) under alkaline conditions. The aim was to explore the synergism between ultrasonic and TA in protein modification and its effect on protein structure and function. The results indicated that ultrasound significantly increased the binding capacity and efficiency of polyphenols (P < 0.05). The cavitation effect disrupted the internal structure of the protein, promoting the exposure of sulfhydryl groups and accelerating the covalent coupling of FSP with TA. With increasing TA addition from 2% to 4%, the content of free sulfhydryl groups in the sample decreased markedly, the absolute value of the zeta potential increased and the particle size rose, indicating that the surface charge density of the system enhanced. At the structural level, the content of α-helix decreased while the proportion of β-fold increased, causing the overall conformation to shift from dense to loose. The molecular docking results indicated that TA could adsorb onto the protein surface through multiple hydrogen bonds and hydrophobic interactions, which might provide potential active sites for subsequent covalent reactions. At the functional level, the sample grafted with 4% TA under ultrasound treatment performed the best in terms of solubility, emulsifying, foaming and antioxidant properties. In the sample grafted with 6% TA, some properties decreased due to excessive crosslinking. In conclusion, ultrasonic-assisted covalent grafting is an efficient and green modification strategy that can markedly improve the structural and functional characteristics of proteins. Related Articles | Metrics

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Research Progress on the Improvement and Evaluation of the Heat Stability of Whey Protein DONG Xuan, PANG Xiaoyang, LU Ruqing, WANG Yunna, YU Jinghua, LÜ Jiaping, ZHANG Shuwen, LI Hongjuan FOOD SCIENCE    2026, 47 (2): 357-365.   DOI: 10.7506/spkx1002-6630-20250828-189 Abstract （202）   HTML （10）    PDF（pc） （2166KB）（116）       Knowledge map    Save Whey protein (WP), an important protein in dairy products, is rich in amino acids and bioactive peptides, and possesses high nutritional value. However, its poor thermal stability leads to issues such as protein denaturation, precipitation, and oxidation under high-temperature and high-concentration conditions, which limit its application in functional foods, dietary supplements, foods for special medical purpose, and other related fields. Therefore, enhancing the thermal stability of WP has become particularly important. This paper reviews recent advances in physical, chemical, and biological modification techniques, as well as the application of molecular chaperones in improving the thermal stability of WP, and summarizes the key indicators to evaluate its thermal stability and degree of denaturation and aggregation. It also discusses the potential application value and development prospects of thermally stabilized WP in food, pharmaceutical, and other industries. Related Articles | Metrics

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A Review of Effects of Freeze-Thaw Cycles on Raw Meat Quality and Technologies for Frozen-Thawed Meat Identification XU Xiaohan, LI Yongqiang, LIANG Xinmiao, Benjamin W. B. HOLMAN, GU Yue, ZHANG Xinjun, LIU Minze, LIU Yunge, ZHANG Yimin FOOD SCIENCE    2025, 46 (19): 360-371.   DOI: 10.7506/spkx1002-6630-20250416-127 Abstract （273）   HTML （17）    PDF（pc） （1616KB）（115）       Knowledge map    Save Freezing is one of the oldest and most widely used preservation methods for maintaining meat quality and safety. However, during the production, storage, sale and consumption processes, frozen meat will constantly undergo the freezing and thawing process due to the imperfect cold chain system and eating habits. The recrystallization of ice crystals during freeze-thaw cycles leads to cellular contraction and ultrastructural damage, induces and accelerates fat hydrolysis, lipid oxidation, protein oxidative denaturation, conformational changes, and spatial reorganization, seriously affects the stability of the meat system, and causes a series of problems such as the decline of meat quality and the loss of commercial value. Therefore, this review comprehensively examines the effects of freeze-thaw cycles on key quality attributes of raw meat, including color, tenderness, water-holding capacity, lipid oxidation, protein oxidation and degradation. Furthermore, it summarizes and compares the principles, effectiveness, and limitations of current techniques for identifying frozen-thawed meat including enzyme-based, DNA fragmentation-based, bioimaging-based, and spectroscopic techniques. Special emphasis is placed on the application of spectroscopic techniques-specifically Raman spectroscopy, infrared spectroscopy, and hyperspectral imaging-for identifying frozen-thawed meat. This review aims to provide theoretical foundations and research perspectives for enhancing the quality control of frozen meat and developing novel technologies for identifying frozen-thawed meat. Related Articles | Metrics

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Antibacterial Activity of Linalool and Its Loading Performance into Nanofibers HUANG Ting, ZHAO Jianwei, LI Dawei, CHEN Long, JIN Zhengyu FOOD SCIENCE    2025, 46 (19): 18-27.   DOI: 10.7506/spkx1002-6630-20250314-113 Abstract （172）   HTML （9）    PDF（pc） （5107KB）（113）       Knowledge map    Save This study investigated the antibacterial efficacy of linalool against Escherichia coli, Staphylococcus aureus and Pseudomonas fragi, and it also employed non-thermal electrospinning technology to encapsulate linalool in polycaprolactone (PCL) to produce antibacterial nanofibers. Results demonstrated that the minimum bactericidal concentrations (MBCs) of linalool against S. aureus, P. fragi, and E. coli were 1.5, 1.5, and 5 µL/mL, respectively. Electrospinning encapsulated 20% of linalool into PCL. The resulting fiber could be stretched evenly without bead formation and inhibited E. coli, S. aureus, and P. fragi by 74.96%, 76.34%, and 75.46%, respectively. Linalool exerted its antibacterial effect by disrupting cell membrane integrity, thus leading to leakage of intracellular contents. The linalool-loaded nanofiber retained the antibacterial activity of linalool and demonstrated significant inhibitory effects against both pathogenic and spoilage bacteria in fresh meat, suggesting its potential application as an antibacterial material for the preservation of fresh meat products. Related Articles | Metrics

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Coloration Characteristics of Different Pectin-Anthocyanin-Polyphenol Composite Systems HU Jiaxing, LI Xuan, XU Ying, BI Jinfeng FOOD SCIENCE    2025, 46 (19): 68-78.   DOI: 10.7506/spkx1002-6630-20250410-083 Abstract （248）   HTML （19）    PDF（pc） （4116KB）（113）       Knowledge map    Save This study selected peach, citrus and apple pectins to construct liquid composite systems consisting of pectin, anthocyanin and polyphenol, which were systematically analyzed for apparent color, spectral characteristics, anthocyanin content, polyphenol composition and content to elucidate the effects of different pectins on the coloration characteristics of the composite system. Results demonstrated that all three pectins at 0.1% concentration competed with polyphenols for binding to anthocyanin, enhancing the composite system’s apparent color and color stability after ultrasound treatment. The pectin-anthocyanin interaction was dependent on methyl ester groups. Peach pectin, characterized by broad molecular mass distribution (polydispersity index = 4.17) and short-chain dominance (mn = 3.92 × 104 g/mol), exhibited strong anthocyanin interaction, effectively stabilizing the anthocyanin content and altering the chromophore content, and finally causing the system to exhibit a stable deep pink color. Citrus pectin, with its large molecular mass (mw = 30.85 × 105 g/mol) and loose conformation (Rz = 170.60 nm), only weakly stabilized anthocyanins, primarily through physical encapsulation, having no significant impact on the apparent color. Apple pectin, featuring compact structure (Rz = 39.50 nm) and low molecular mass (mw = 1.20 × 105 g/mol), had a minor restricting effect on the molecular motion of free polyphenols after competitive binding to anthocyanins, leading to polyphenol oxidation and chromophore structural modifications, and finally imparting a dark brown color to the system. These findings provide theoretical and technical foundations for developing stable anthocyanin-based food systems through rational pectin selection and structural modulation. Related Articles | Metrics

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Enzymatic Characterization of Lytic Polysaccharide Monooxygenase TtLPMO9Y and Its Role in Juice Clarification and Cellulose Degradation LI Cong, NIU Yufeng, ZHAO Guozhu, ZHENG Fei FOOD SCIENCE    2025, 46 (17): 101-110.   DOI: 10.7506/spkx1002-6630-20250226-152 Abstract （233）   HTML （20）    PDF（pc） （3972KB）（113）       Knowledge map    Save A novel lytic polysaccharide monooxygenase, TtLPMO9Y, was cloned and expressed from Thermothelomyces thermophilus. Its enzymatic properties were characterized, and its role in the degradation process of cellulose and pectin in plant cell walls was investigated. The results showed that the optimal reaction temperature and pH for TtLPMO9Y was 50 ℃ and 7, respectively. After treatment at 80 ℃ for 4 h, 63% of the enzyme activity remained, demonstrating good thermal stability. After treatment with TtLPMO9Y at 2, 4, 6, and 8 μmol/L combined with 1 mg/mL of pectinase, the clarity of fresh fruit juice increased by 4.9%–16.2% and the turbidity decreased 5.3%–21.0% when compared with pectinase alone. Furthermore, the combined use of 1, 3, and 5 μmol/L of TtLPMO9Y with cellulase increased the yield of reducing sugar from microcrystalline cellulose and corn straw by 21%–66% and 29%–91%, respectively, compared with cellulase alone. In conclusion, TtLPMO9Yhas good enzymatic properties and can effectively promote the degradation of cellulose and pectin in plant cell walls, demonstrating significant application value in juice processing. Related Articles | Metrics

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Deep Learning-Based Machine Vision for Intelligent Perception of Fruit and Vegetable Quality: Progress, Challenges, and Prospects YAN Yujie, YU Yue, KONG Tianyu, HE Fatao, LI Zhanming FOOD SCIENCE    2025, 46 (22): 23-39.   DOI: 10.7506/spkx1002-6630-20250401-007 Abstract （286）   HTML （33）    PDF（pc） （6030KB）（113）       Knowledge map    Save Accurate analysis of fruit and vegetable quality is of great significance for ensuring food safety, improving consumer satisfaction, and promoting the sustainable development of the fruit and vegetable industry. Machine vision technology has been widely used in the fruit and vegetable industry in recent years. Traditional machine learning algorithms often have limitations when dealing with large amounts of complex image data generated by machine vision, and their performance cannot meet the actual needs. The integration of machine vision and deep learning algorithms enables efficient analysis and processing of complex fruit and vegetable images. The fruit and vegetable quality detection system based on machine vision and deep learning has achieved remarkable results in practical applications, providing strong technical support to the intelligent upgrading of the fruit and vegetable industry. This review summarizes recent progress on machine vision based on deep learning in fruit and vegetable quality analysis. It discusses the current challenges facing this field and future development trends with respect to the construction of public datasets, the development of lightweight models and 3D sensing devices, multimodal fusion, model interpretability, the development of portable and miniaturized devices, and the construction of a full-industry-chain intelligent fruit and vegetable management system empowered by the Internet of Things (IoT) and blockchain technology. These efforts are expected to promote the technological upgrading and collaborative innovation of the fruit and vegetable industry. Related Articles | Metrics

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Preparation and Characterization of Zein-Flaxseed Gum Composite Nanoparticles: Formation Mechanism and Physicochemical Stability LUO Deyun, WANG Xiaojing, WANG Xiwang, LI Li, LI Yongcai FOOD SCIENCE    2025, 46 (19): 28-36.   DOI: 10.7506/spkx1002-6630-20250307-058 Abstract （212）   HTML （13）    PDF（pc） （4219KB）（112）       Knowledge map    Save This study utilized zein as the core material and flaxseed gum (FG) as the coating material to prepare composite nanoparticles via the anti-solvent precipitation method. The results demonstrated that the nanoparticles prepared with 20 mg/mL zein and 0.2 mg/mL FG exhibited the best stability and uniformity, with a particle size of 81.98 nm, polydispersity index (PDI) of 0.25, and zeta potential of –37.69 mV. Fourier transform infrared spectroscopy (FTIR) analysis indicated that hydrogen bonding, electrostatic interactions, and hydrophobic interactions were the primary driving forces for zein-FG formation. X-ray diffraction (XRD) analysis revealed the presence of interactions between FG and zein. Furthermore, the incorporation of FG into zein nanoparticles enhanced its salt ion, pH, and storage stability. In conclusion, zein-FG nanoparticles show potential as novel materials for developing high-efficiency nanodelivery systems. Related Articles | Metrics

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An Intelligent Question Answering System for Food Safety Regulation Based on Retrieval-Augmented Generation Framework MAO Dianhui, WANG Kehao, CHEN Junhua, XU Jingting FOOD SCIENCE    2025, 46 (22): 13-22.   DOI: 10.7506/spkx1002-6630-20250408-059 Abstract （307）   HTML （16）    PDF（pc） （4905KB）（111）       Knowledge map    Save The food safety regulation question answering (QA) task imposes high requirements on model accuracy, compliance, and interpretability. However, existing large language models (LLMs) face challenges in this domain, including imprecise knowledge retrieval, insufficient regulatory interpretation capabilities, and high computational costs. To address these issues, we proposed an intelligent question answering system based on the retrieval augmented generation (RAG) framework, with its core being the food safety regulation large language model (FSR-LLM). By optimizing database storage structures, retrieval strategies and the generator, FSR-LLM enhanced the quality and efficiency of food safety regulation QA. First, we constructed a food safety knowledge graph (KG) database to store regulatory provisions, food safety standards, and related data in a structured manner, improving the model’s capability to organize and utilize domain-specific knowledge. Additionally, we introduced an LLM-guided retrieval strategy, which enables intelligent query parsing and accurately extracts highly relevant information from the food safety regulation KG, reducing the retrieval of irrelevant or misleading contents. For the generator module, we fine-tuned Qwen-7B-Chat using low-rank adaptation (LoRA), ensuring better alignment with food safety QA tasks, while significantly reducing computational costs, allowing training on a single RTX 4090 GPU. Experimental results on the proposed dataset demonstrated that FSR-LLM outperformed baseline models in BLEU-4, Rouge-L, and accuracy, exhibiting higher precision and semantic coherence. This work provides a low-cost, high-performance, and scalable solution for intelligent food safety regulation. Related Articles | Metrics

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Predictive Modeling for Nondestructive Determination of Soluble Solids Content in Kiwifruits Based on Optimized Regional Features of Hyperspectral Images BIAN Zihan, CHEN Qian, LI Jiali, LIU Zihan, SHUAI Boyu, OUYANG Linghuan, ZHAO Zhiyao, QIAN Jianping FOOD SCIENCE    2025, 46 (24): 1-8.   DOI: 10.7506/spkx1002-6630-20250709-069 Abstract （242）   HTML （21）    PDF（pc） （2119KB）（111）       Knowledge map    Save This study systematically quantified and analyzed the correlation between different regions of interest (ROI) characteristics (part, shape, and size) and the prediction accuracy of soluble solids content (SSC) in kiwifruits to build a kiwifruit SSC prediction model by integrating hyperspectral imaging with ROI selection. The ROI spectral data of whole fruits were preprocessed using multiplicative scatter correction (MSC), Savitzky-Golay (SG) smoothing, standard normal variate (SNV) transformation, or SNV-SG smoothing. A partial least squares regression model was established to predict the SSC of kiwifruits, and performance analysis was conducted to determine the optimal preprocessing strategy. Furthermore, we extracted the ROI spectral information of different shape and size combinations at the equator, calyx, and peduncle of kiwifruits to compare the accuracy of the prediction model. The results revealed that SNV preprocessing yielded the best performance, with a coefficient of determination (RP2) of 0.832 7 and a root mean square error of prediction (RMSEP) of 0.387 1 for whole-fruit ROI prediction set. The ROI characteristics significantly impacted the accuracy of SSC prediction, and the effects of fruit part, shape, and size followed the decreasing order: equator > calyx > pedicel; circular > square; and small > large. Notably, the small circular ROI at the equator yielded the optimal prediction, with RP2 = 0.917 3 and RMSEP = 0.221 7. This study demonstrates the crucial role of ROI optimization in hyperspectral image modeling, clarifies the advantages of the “equator-circular-small” combination, and provides an effective approach for improving the prediction accuracy of SSC in kiwifruits using hyperspectral technology. Related Articles | Metrics

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Recent Advances in Material Characterization and Process Parameter Optimization for 3D Food Printing LI Ximing, CHEN Jinyu, JI Zhirui, GUO Jiaqi, CHEN Jin, YI Xianji, WU Zijian FOOD SCIENCE    2025, 46 (19): 310-324.   DOI: 10.7506/spkx1002-6630-20250607-043 Abstract （285）   HTML （27）    PDF（pc） （4101KB）（110）       Knowledge map    Save 3D printing as an emerging processing technology has been applied in food processing and shows great development potential. It produces products according to the predefined computer model through layer-by-layer deposition, which enables the personalized customization of food products in terms of form and nutrient content. The practical application of this technology faces two bottlenecks, namely the scarcity of available food materials and the poor formability of printed products, and developing a suitable food formulation for 3D printing and optimizing the printing process are key to breaking through the material limitations and technical bottlenecks of 3D printing. In addition, 3D food printing shows great promise in developing easy-to-swallow foods, whose quality is significantly affected by 3D printing materials and post-processing; however, little research has been conducted on this. This paper reviews the influence of the rheology and thermal properties of food materials on the 3D printing effect, the methods used for the optimization of 3D food printing, and the influence of process parameters on the printing effect, and discusses the influence of printing parameters and different post-treatment processes on the development of easy-to-swallow 3D food products. It aims to provide a theoretical basis for the development and optimization of 3D printed food products. Related Articles | Metrics

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Preparation of Polysaccharide-Based Microcapsules Loaded with Astaxanthin Ester and Their Stability and Digestive Absorption Characteristics LI Hongguang, MA Jiahua, BI Conghui, TAO Yu, XU Jie, WANG Linbin, SHAO Ting, YANG Lu FOOD SCIENCE    2025, 46 (16): 100-106.   DOI: 10.7506/spkx1002-6630-20250123-173 Abstract （238）   HTML （22）    PDF（pc） （3230KB）（110）       Knowledge map    Save Spray drying technique was adopted in this study to prepare astaxanthin ester microcapsules with four different wall materials (Arabic gum, inulin, chitosan and fucoidan), which were characterized for encapsulation efficiency, flowability and other physicochemical indexes. Scanning electron microscopy (SEM) was adopted to observe their microstructure, and their thermal stability at different temperatures was evaluated. Finally, the effects of the four wall materials on the bioavailability of astaxanthin in Institute of Cancer Research (ICR) mice were explored. The results showed that the highest encapsulation efficiency of (96.64 ± 0.33)% was obtained when using Arabic gum as wall material. SEM showed that both inulin and fucoidan microcapsules were nearly spherical in morphology with the most complete structure. Astaxanthin ester-fucoidan microcapsules had the best thermal stability with an activation energy of 74.06 kJ/mol, followed by inulin-astaxanthin ester microcapsules. The thermal stability was significantly correlated with the micromorphology but poorly correlated with the encapsulation efficiency. Animal experiments indicated that compared with inulin and Arabic gum, use of chitosan and fucoidan as wall material resulted in significantly higher bioavailability of microencapsulated astaxanthin, evidencing that the promoting effect of microencapsulation on astaxanthin ester bioavailability was closely related to the type of wall material. To sum up, fucoidan-astaxanthin ester microcapsules were the best in terms of stability and bioavailability. This study provides the theoretical basis and data support for the construction of high-quality polysaccharide-based microcapsules loaded with astaxanthin ester. Related Articles | Metrics

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Preparation and Characterization of Zein-Based Oil-in-Glycerol Emulsion Gel LI Enze, MA Yinguo, LI Jia, LU Yao, MAO Like FOOD SCIENCE    2025, 46 (19): 47-56.   DOI: 10.7506/spkx1002-6630-20250319-144 Abstract （198）   HTML （13）    PDF（pc） （4334KB）（109）       Knowledge map    Save In this study, anhydrous zein-based oil-in-glycerol emulsion gels were prepared by a medium temperature induction method. The impact of zein and corn oil contents on the formation and structure of emulsion gels was explored. It was found that increasing the content of zein (4%–8%) enhanced the continuous phase network structure and therefore significantly improved the gel strength, increasing the gel hardness from (3.43 ± 0.14) to (8.15 ± 0.13) N, the oil-holding capacity from (97.64 ± 0.21)% to 100%, and the solvent-holding capacity from (84.15 ± 0.38)% to (96.34 ± 1.20)%. The increase in corn oil content (50%–70%) did not significantly change the gel strength, but enhanced the gel viscosity and thixotropic recovery performance. Meanwhile, the gel stability was improved by the tight arrangement of oil droplets, and the gel oil-holding capacity and solvent-holding capacity were maintained at high levels, (95.51 ± 0.56)%–(99.17 ± 0.85)% and (83.29 ± 2.23)%–(93.39 ± 1.01)%, respectively. All formulations formed stable emulsion gels with good temperature response behavior. Our results proved that the gel properties could be regulated by adjusting the contents of zein and corn oil. This study provides a theoretical basis for the practical application of zein-based emulsion gels in foods, improving the comprehensive utilization rate of zein. Related Articles | Metrics

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A Review of Novel Preservation Techniques for Aquatic Products and Their Effects on Flavor LI Yifei, LIU Zihao, LI Wenlu, WANG Yanbo, ZENG Hong FOOD SCIENCE    2025, 46 (19): 414-423.   DOI: 10.7506/spkx1002-6630-20250526-172 Abstract （231）   HTML （13）    PDF（pc） （2087KB）（108）       Knowledge map    Save Due to their high nutritional value and susceptibility to spoilage, there is an urgent need to develop efficient, safe, flavor-friendly and green preservation techniques for aquatic products. In recent years, novel preservation technologies such as the addition of natural preservatives, the application of physical field-assisted freezing and thawing technologies, and novel packaging have rapidly advanced. However, research on the impact of these technologies on the flavor of aquatic products remains limited. In this context, this article systematically reviews the principles and application effects of novel preservation technologies and their impacts on the flavor of aquatic products. This review also proposes a strategy for the coordinated regulation of “flavor and health”, hoping to provide theoretical support and technical reference for addressing the problem of balancing the preservation efficacy and flavor retention of aquatic products and for promoting the development of intelligent, eco-friendly preservation technologies for aquatic products. Related Articles | Metrics

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Research Progress in Plant-Derived Natural Antioxidants for Inhibiting Lipid and Protein Oxidation and Mechanism of Their Impact on the Quality of Meat and Meat Products ZHAO Lili, LIU Chang, JIA Na, LIU Dengyong FOOD SCIENCE    2025, 46 (19): 325-335.   DOI: 10.7506/spkx1002-6630-20250324-178 Abstract （248）   HTML （11）    PDF（pc） （2299KB）（107）       Knowledge map    Save The application of antioxidants is an effective strategy to mitigate quality deterioration in meat and meat products during production and processing. Plant-derived natural antioxidants are characterized by wide sources, environmental friendliness, safety and excellent antioxidant properties, which satisfy the demand of consumers for healthier meat products. Consequently, they represent a prominent research focus in meat science. Therefore, this article summarizes the mechanisms by which natural antioxidants inhibit lipid, protein and myoglobin oxidation, the application of common natural antioxidants in meat and meat products and their impacts on product quality. The mechanism underlying the effects of plant polyphenols on the structure and functional properties of muscle protein are also summarized. This review aims to provide references for the application of natural antioxidants in the meat industry. Related Articles | Metrics

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Analysis of Differences in Flavor between Sour Tea Produced by Inoculated and Natural Fermentations LI Qinfang, XU Ying, WANG Dongfeng, WANG Mingming, BAI Xiufang, LI Ge, LI Congyuan FOOD SCIENCE    2025, 46 (16): 222-231.   DOI: 10.7506/spkx1002-6630-20250201-001 Abstract （182）   HTML （22）    PDF（pc） （4091KB）（107）       Knowledge map    Save This study explored the effect of inoculated fermentation with Leuconostoc mesenteroides and Zygosaccharomyces bisporus on the flavor of sour tea. The flavor of sour tea was analyzed using an electronic nose, an electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and sensory evaluation. Inoculated sour tea was richer in alcohols, aromatics, and organic sulfides than naturally fermented sour tea. A total of 64 volatile flavor compounds were detected, and 17 characteristic aroma components were identified. Among them, the relative contents of nine aroma components were significantly higher in inoculated tea than in naturally fermented tea, with the former exhibiting prominent fruity, winey, and woody aromas. Inoculated fermentation resulted in higher umami richness but astringency and sourness of sour tea compared with natural fermentation. A total of 164 differential metabolites were detected, which contributed to the taste formation of sour tea. Compared with naturally fermented sour tea, the relative contents of 72 metabolites were significantly increased, while the relative content of 92 metabolites were significantly decreased in inoculated sour tea. The sensory evaluation results indicated that the flavor of inoculated sour tea was superior and its acceptability was higher. This study showed that inoculated fermentation significantly improved the flavor quality of sour tea, providing a new approach for the development and production of sour tea. Related Articles | Metrics

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Advances in Terpenoid Research: Extraction, Identification, Biological Activities, and Molecular Targets ZHENG Xue, REN Jiahui, WU Yu, MU Jianhua, MA Fengling, FU Jing, FAN Yanli, MENG Xuemei FOOD SCIENCE    2025, 46 (23): 387-400.   DOI: 10.7506/spkx1002-6630-20250523-156 Abstract （220）   HTML （7）    PDF（pc） （4596KB）（107）       Knowledge map    Save Terpenoids, the most diverse secondary metabolites in plants, possess complex structures and a wide range of biological activities, playing an important role in the treatment and prevention of metabolic diseases. These substances and their derivatives have wide applications in the food, agriculture, nutraceutical, pharmaceutical and cosmetics industries. A deep understanding of their properties and extraction methods is crucial for optimizing downstream processing. However, research on terpenoids in plants is limited by their structural complexity and low abundance. This article comprehensively summarizes the current status of terpenoid research, focusing on the extraction, identification techniques, and biological activities of terpenoids. It provides a comparative analysis of the advantages and disadvantages of solvent-free microwave-assisted extraction, hydrodistillation, supercritical fluid extraction, natural deep eutectic solvent extraction and other extraction methods combined with different analytical methods to identify plant terpenes. The anti-inflammatory, anti-infective, anti-allergic, and anti-tumor efficacy of terpenoids are explored, and the target molecules and signaling pathways are elucidated. Furthermore, the applications of terpenoids in the food and pharmaceutical sectors are reviewed. Through a comprehensive analysis of the existing literature and research results, this review aims to establish a comprehensive and systematic knowledge framework for terpenoid research, providing a reference and guidance for future studies. Related Articles | Metrics

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Regulatory Effects of Scallop Plasmalogen on Intestinal Barrier Function and Intestinal Microbiota in High-Fat Diet-Fed Mice CHEN Shufan, FU Xueyuan, WANG Changwei, DU Fen, LIU Chuyi, FENG Xiaomei, CAO Wanxiu, TANG Qingjuan FOOD SCIENCE    2025, 46 (16): 212-221.   DOI: 10.7506/spkx1002-6630-20250114-100 Abstract （288）   HTML （17）    PDF（pc） （6116KB）（106）       Knowledge map    Save This study investigated the effect of scallop plasmalogen (SP) on intestinal barrier function and the potential role of the gut microbiota in this effect. C57BL/6J male mice were divided into four groups, which were fed respectively with a low-fat diet (LFD), a high-fat diet (HFD), LFD + SP, and LFD + SP. Immunohistochemical staining and 16S rRNA sequencing were used to evaluate the effect of SP on growth index, serum inflammatory factor levels, intestinal permeability, intestinal barrier function and gut microbiota. The results showed that SP reduced the liver index and lowered serum proinflammatory factor levels in HFD-fed mice. SP also improved intestinal permeability, as evident by a decrease in the serum level of lipolyaccharide and a reduction in the circulating level of fluorescein isothiocyanate (FITC)-dextran in HFD-fed mice. Meanwhile, SP maintained the structural morphology of the ileum and increased the ratio of villus height to crypt depth in HFD-fed mice. This may be attributed to the protective effect of SP on intestinal barrier function. SP alleviated intestinal mucosal barrier damage, restored the number of ileal goblet cells, protected the integrity of the intestinal epithelial barrier, and reversed the decrease in zonula occludens-1 (ZO-1) and occludin expression. Furthermore, SP significantly regulated the intestinal microbial composition, promoting the proliferation of beneficial bacteria related to intestinal barrier function, such as Colidextribacter and Lachnospiraceae_NK4A136_group. In summary, SP has protective effect against intestinal barrier damage and gut microbiota dysbiosis, and thus maintains intestinal health. Related Articles | Metrics

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Establishement and application of a duplex droplet digital PCR detection assay for Genetically modified maize CC-2 Yu-xuan HE Fei-Wu LI FOOD SCIENCE    0, (): 0-0.   Abstract （143）      PDF（pc） （2920KB）（106）       Knowledge map    Save This study focused on CC-2, a transgenic maize event developed in China, with the objective of establishing a highly specific and sensitive quantitative detection assay using droplet digital polymerase chain reaction (ddPCR). Primers and probes were designed based on the specific insertion sequence of the CC-2 event. Following systematic optimization of amplification conditions, a duplex ddPCR system was successfully developed, enabling the simultaneous detection of the endogenous gene and the CC-2 event-specific sequence. The verification results demonstrate that this method exhibited no cross-amplification in various non-target GM events, confirming the high specificity of the assay; a linear response was achieved covering a range of 20 to 20,000 copies for CC-2 DNA, with the limits of detection (LOD) and limits of quantification (LOQ) reaching 10 and 20 copies, respectively. In blind testing, the method demonstrated high repeatability and accuracy across samples containing varying concentrations of the event, meeting the national and international standards for quantitative GMO analysis. The ddPCR method developed in this study provides a robust technical foundation for both the commercial propagation and regulatory monitoring of transgenic maize CC-2. Reference | Related Articles | Metrics

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Perspectives on Future Foods for Sustainability and Nutritional Health LIU Fuguo, DAI Chenlin, ZHANG Guiyu, YUAN Yuzhe, LIU Yike, ZHAO Rui, WANG Meihan, SONG Yaqi, LIU Xuebo FOOD SCIENCE    2026, 47 (7): 1-19.   DOI: 10.7506/spkx1002-6630-20251229-240 Abstract （171）   HTML （39）    PDF（pc） （2528KB）（106）       Knowledge map    Save In the face of rigid food supply constraints, intensifying resource and environmental pressures, and rising demands for nutritional health, there is an urgent need for a sustainable, health-oriented modern food system. This review synthesizes key innovation trends in future foods, focusing on three major directions: (i) exploration of novel food resources such as alternative proteins and functional carbohydrates offers diverse new pathways for food supply and nutritional enhancement; (ii) cutting-edge production and processing technologies, including synthetic biology and micro/nanotechnology, are driving food production toward efficient resource utilization and functional controllability; and (iii) the deepening of the precision nutrition concept facilitates the shift of future food design from standardization to personalization. By summarizing emerging resources, technologies, and concepts in the field of future foods, this review aims to provide scientific insights for the sustainable and healthy development of the global food industry. Related Articles | Metrics

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Research progress on action mechanism and application of active ingredients in functional cereal products null FOOD SCIENCE    0, (): 0-0.   Abstract （107）      PDF（pc） （3276KB）（105）       Knowledge map    Save With the increasing prevalence of chronic metabolic diseases, the role of functional foods in disease prevention and health promotion has gained growing attention. As a major component of the human diet, cereals are rich in various bioactive functional components, such as polyphenols, dietary fiber, and bioactive peptides. These components have demonstrated significant potential in regulating metabolism, maintaining intestinal barrier function, providing antioxidant effects, lowering blood pressure, and modulating immune responses. This review systematically summarizes the major active components and underlying mechanisms of functional cereal-based products, with a focus on the physiological roles of cereal-derived polyphenols, dietary fibers, and peptides. Furthermore, the practical applications of functional cereal products in the food industry and in nutritional interventions for special populations are discussed. This review provides theoretical guidance and practical insights for the development, application, and mechanistic study of functional cereal-based foods. Reference | Related Articles | Metrics

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Research Progress on Nanozyme-Based Sensing Technologies Integrated with Machine Learning in Food Quality and Safety Detection PAN Mingfei, LI Huilin, HU Xiaochun, WANG Hao, GAO Mengmeng, REN Keying, LI Shijie, WANG Shuo FOOD SCIENCE    2025, 46 (24): 18-28.   DOI: 10.7506/spkx1002-6630-20250717-144 Abstract （247）   HTML （51）    PDF（pc） （3610KB）（105）       Knowledge map    Save Efficient and sensitive detection technologies are crucial for the precise monitoring of food quality and safety. Nanozymes, owing to their superior catalytic activity, can significantly enhance detection signals, thereby effectively improving the sensitivity and accuracy of analytical methods. However, the complexity of food matrices and the multi-dimensional nature of spectral data may compromise the reliability of detection results. Machine learning algorithms possess robust data processing and analysis capabilities, enabling in-depth mining and interpretation of complex detection data, thus effectively improving the accuracy, sensitivity, and efficiency of analytical techniques. This article presents a comprehensive review of the applications of nanozyme-based sensing technologies integrated with machine learning in the field of food quality and safety detection. It particularly highlights the technical advantages of this integration in the detection of food hazards, quality, and authenticity. The combination of machine learning with nanozyme-based sensing technologies not only enhances the detection precision and efficiency but also provides solid technical support for advancing food safety detection toward intelligent and high-throughput systems. Related Articles | Metrics

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Recent Progress in Understanding the Mechanism of Action of Lactic Acid Bacteria in Promoting Calcium Absorption in the Human Body MA Zhihe, WANG Ruixue, WANG Junguo FOOD SCIENCE    2025, 46 (17): 335-344.   DOI: 10.7506/spkx1002-6630-20250321-170 Abstract （421）   HTML （18）    PDF（pc） （2799KB）（104）       Knowledge map    Save More and more evidence shows that lactic acid bacteria play an important role in improving calcium absorption and promoting bone health. However, there is a lack of systematic research on the mechanism by which lactic acid bacteria promote calcium absorption. In this article, the calcium absorption mechanism, the effect of lactic acid bacteria on calcium absorption and its mechanism are reviewed. Lactic acid bacteria promote calcium absorption mainly by 1) increasing intestinal absorption of vitamin D, thereby affecting the transcellular pathway of calcium absorption; 2) secreting phytase to increase the intestinal concentration of free calcium ions; 3) metabolizing prebiotics to produce short-chain fatty acids, thus reducing intestinal pH, increasing the surface area of microvilli, and affecting the signaling pathway of mineral absorption; 4) transforming lactose into lactic acid and short-chain fatty acids to increase the body’s absorption of calcium; 5) producing bioactive substances, increasing the content of soluble calcium in the intestinal tract and improving the bioavailability of calcium; and 6) directly or indirectly regulating bone metabolism and affecting bone homeostasis through the gut-bone axis. Lactic acid bacteria play an important role in promoting calcium absorption and maintaining bone metabolic balance, suggesting the potential of supplementation of lactic acid bacteria as a novel method to promote calcium absorption and prevent osteoporosis. This review lays the theoretical foundation for developing more efficient and targeted calcium supplements based on lactic acid bacteria. Related Articles | Metrics

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On the Internal Reporting Reward Mechanism in Food Safety Regulation FOOD SCIENCE    2026, 47 (14): 0-0.   Abstract （161）      PDF（pc） （277KB）（104）       Knowledge map    Save The internal reporting reward mechanism for food safety risks in China is grounded in principle-level legal provisions, but its concrete implementation must rely on lower-level laws with explicit legal requirements and effects. To better protect public health, the state has introduced this mechanism within food safety regulation; however, its enforcement leaves wide room for administrative discretion and may easily encroach upon labor rights and business freedom. Accordingly, the mechanism can only be activated under specific conditions, namely when the reporter is a natural person providing information on potential violations, does so voluntarily, supplies original information, substantially contributes to the enforcement process, and the case involves an appropriate penalty amount. The implementation of internal reporting rewards should balance reporting channels, standardize reward distribution, and incorporate post-event evaluation and adjustment based on practical outcomes to enhance the incentive effect. In the event of disputes over reward decisions, differentiated standards of judicial review should be established—strict scrutiny applied to whether the administrative authority has fulfilled its duty to grant a reward, and more deferential scrutiny applied to the method and amount of the reward. Reference | Related Articles | Metrics

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Research Progress on the Formation Mechanism and Regulation of the Flavor of Beijing Douzhi ZHAO Chenrui, CHEN Qin, MA Xuan, HU Xiuyu, YAN Wenjie, WANG Feng FOOD SCIENCE    2025, 46 (18): 440-447.   DOI: 10.7506/spkx1002-6630-20250409-078 Abstract （241）   HTML （8）    PDF（pc） （2805KB）（103）       Knowledge map    Save As a traditional fermented food with profound historical and cultural heritage, Beijing Douzhi carries rich cultural connotations. However, the unique rancid and beany off-flavor of Douzhi leads to strong sensory controversy, which restricts its market promotion. This paper deeply explores the material basis for the unique flavor of Beijing Douzhi, its flavor components and flavor formation mechanism, and microbial species used for its production. It systematically summarizes the influences of different processing techniques, starter cultures and food additives on the flavor of Douzhi. The purpose of this paper is to provide a comprehensive theoretical basis for the precise regulation of the flavor of Douzhi, promote the modernization and development of the Douzhi industry, and facilitate the inheritance and innovation of traditional foods in the new era. Related Articles | Metrics

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Physiological Mechanisms Underlying Food Taste Preference and Craving Based on the Gut Microbiome ZHANG Xing, LI Haitao, HOU Tao, GUO Yan FOOD SCIENCE    2025, 46 (19): 177-184.   DOI: 10.7506/spkx1002-6630-20250208-024 Abstract （240）   HTML （13）    PDF（pc） （3317KB）（102）       Knowledge map    Save The present study explored the physiological mechanisms underlying changes in food taste and craving under ambient temperature, and their feedback regulatory effects on the gut environment and host health. Mice were fed diets modified to present sweet, sour, salty or bitter tastes. Changes in health indexes and gut microbial composition were assessed. The decreasing order of mouse taste preference was sweet > salty > sour > bitter. The average mass gain of mice consuming the bitter diet was significantly higher than that of mice consuming the salty diet. The sour diet significantly affected the composition and structure of the gut microbial community by altering the intestinal pH. The relative abundances of some functional intestinal microorganisms such as Akkermansia, Dubosiella, Lachnospiraceae and Bacteroides were significantly influenced by the different taste-modified diets. Functional analysis indicated that the effects of the sweet, sour, bitter and salty diets on the structure of the intestinal flora involved signaling pathways associated with carbohydrate and lipid metabolism. In conclusion, alterations in dietary taste affect the intestinal flora structure, which in turn leads to changes in metabolic function and impacts host health. Related Articles | Metrics

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Establishment and Optimization of an Untargeted Metabolomics Method for the Analysis of Breast Milk Based on Ultra-high Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry JING Mengna, FU Jieyu, ZHAO Junying, LIU Yanpin, QIAO Weicang, CHEN Lijun FOOD SCIENCE    2026, 47 (3): 210-221.   DOI: 10.7506/spkx1002-6630-20250814-103 Abstract （157）   HTML （14）    PDF（pc） （1130KB）（102）       Knowledge map    Save In this study, an untargeted metabolomics method for the analysis of breast milk samples from different lactation stages was established using ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). The method combined protein precipitation and concentration for sample pretreatment. The reconstitution solvent composition was optimized to enhance the extraction efficiency and detection sensitivity of metabolites. A combined strategy utilizing reversed-phase (T3) and hydrophilic interaction liquid chromatography (HILIC) was employed to balance the separation efficiencies of polar and non-polar metabolites, thereby broadening metabolite coverage. To evaluate their performance, we systematically compared protein precipitation, single-phase extraction, and biphasic extraction methods in terms of the number and chemical classification of metabolites identified, as well as the capacity for identifying lipid and non-lipid compounds. The results demonstrated that protein precipitation combined with concentration treatment was simple, efficient, and suitable for high-throughput analysis, and outperformed the other two methods in terms of metabolite coverage. However, the appropriate selection of extraction methods should be guided by the specific research objectives. Chromatographic comparison revealed the complementary advantages of the T3 and HILIC columns: 78.16% of metabolites were uniquely detected on the T3 column, 21.84% on the HILIC column, and only 7.32% were detected on both columns, indicating substantial complementarity between them. This dual-column approach significantly increased metabolite coverage. Related Articles | Metrics

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Toward Full-Chain Legal Regulation of the Pre-prepared Dish Industry HU Jinguang, TANG Dongshu FOOD SCIENCE    2026, 47 (9): 1-7.   DOI: 10.7506/spkx1002-6630-20260302-009 Abstract （170）   HTML （49）    PDF（pc） （1212KB）（101）       Knowledge map    Save In recent years, driven by the continuous expansion of consumer demand and the strengthening of policy support, China’s pre-prepared dish industry has experienced rapid growth. Owing to its more complex production processes and longer industrial chain compared with conventional food products, the pre-prepared dish sector has given rise to a series of specific issues concerning food safety and consumer rights. Consumer disputes over pre-prepared dishes, epitomized by the “Xibei Pre-prepared Dish Incident”, reveal substantial ambiguities in existing legal provisions regarding the definition of pre-prepared dishes, the boundaries of their application, and whether catering operators bear the obligation to inform consumers. Furthermore, there remains a significant divergence in public perception. Therefore, it is essential to enhance relevant systems from the perspective of legal regulation, focusing on safety standards, the notification obligations of producers and operators, consumers’ right to information, and risk regulation across the entire industrial chain. This approach will ensure the healthy development of the pre-prepared dish industry, meet consumer demands, and boost market vitality, while safeguarding food safety and protecting consumers’ legitimate rights and interests. Related Articles | Metrics

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Research Progress in Bile Acid Receptor-Mediated Improvement of Intestinal Health by Natural Products LIU Qi, CHEN Siyang, HAN Xiaoqian, LI Shuting, HAN Feifei FOOD SCIENCE    2026, 47 (9): 391-399.   DOI: 10.7506/spkx1002-6630-20251022-153 Abstract （100）   HTML （33）    PDF（pc） （2258KB）（101）       Knowledge map    Save Bile acids play an important role in intestinal health, and an imbalance in bile acid homeostasis is closely related to intestinal diseases such as inflammatory bowel disease, irritable bowel syndrome, bile acid diarrhea, and colorectal cancer. Bile acids are synthesized by the liver and can be divided into primary and secondary bile acids. Through the enterohepatic circulation, bile acids regulate bile acid metabolism, gut microbiota balance, and immune responses by activating bile acid receptors such as the farnesoid X receptor, pregnane X receptor, and vitamin D receptor, thereby affecting intestinal health. This article explores how natural products, such as ginsenoside Rc and resveratrol, regulate intestinal function through bile acid receptor signaling pathways, reviews the molecular mechanisms mediated by bile acid receptors and their roles in intestinal diseases, and discusses recent progress in natural product interventions, providing a theoretical basis for the development of new therapeutic strategies for intestinal diseases. Related Articles | Metrics

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Recent Advances in Extraction Methods, Biological Activities and Application in Foods of Puerarin HUANG Shihan, LIU Xinyu, LIU Yanxin, XU Huaming, YU Yiting FOOD SCIENCE    2025, 46 (17): 398-411.   DOI: 10.7506/spkx1002-6630-20250305-034 Abstract （375）   HTML （21）    PDF（pc） （3991KB）（100）       Knowledge map    Save Puerarin is the major bioactive ingredient of Pueraria lobata, a traditional medicinal and edible plant in China, and it exerts multiple biological activities, including cardiovascular protection, anti-diabetes, anti-tumor, neuroprotection, bone protection, phytoestrogen-like function and regulating intestinal flora. It is widely used in healthcare, biomedicine, and food processing, exerting extensive and favorable effects. Based on an extensive literature search in the CNKI, Web of Science and PubMed databases in the past five years, this paper summarizes the extraction methods, biological activities and application in food processing of puerarin and discusses future prospects to provide references for the development and application of new puerarin-based products. Related Articles | Metrics

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Preparation, Characterization and Stability of EGCG-Loaded Pectin-Zein Nanoparticles LAO Yingyi, YU Yuanshan, WEN Jing, XU Yujuan, XU Zhenlin, WANG Hong, HU Tenggen, WEN Peng FOOD SCIENCE    2025, 46 (17): 77-89.   DOI: 10.7506/spkx1002-6630-20250306-045 Abstract （261）   HTML （19）    PDF（pc） （7543KB）（99）       Knowledge map    Save To enhance the stability and bioavailability of epigallocatechin gallate (EGCG), this study employed the anti-solvent method to construct pomelo-peel pectin/zein (PP-Zein/EGCG) composite nanoparticles loaded with EGCG. From single factor experiments, the optimum preparation parameters were determined as 2.50 mg/mL, 540 W, 8 mg/mL and 2.0 mg/mL for pomelo peel pectin concentration, ultrasonic power, zein concentration and EGCG concentration, respectively. Fourier transform infrared (FTIR) spectroscopy indicated that nanoparticle formation primarily relied on hydrogen bonds, hydrophobic interactions, and electrostatic interactions. X-ray diffraction (XRD) and microstructural analysis showed that EGCG was fully encapsulated within nanoparticles, forming a stable spherical structure. Stability studies showed that PP-Zein/EGCG nanoparticles maintained high EGCG retention rates under heating (50–100 ℃), a wide pH range (3–11), high ionic strength (30–150 mmol/L NaCl), and high sucrose concentrations (50–250 mg/mL). After storage at 25 ℃ for 42 days, the retention rate of the encapsulated EGCG was 1.46 times higher than that of the free form. In vitro simulated digestion indicated that the nanoparticles effectively prevented the rapid release and degradation of EGCG through their core-shell structure. This study provides a theoretical basis for the stable delivery and bioavailability enhancement of EGCG. Related Articles | Metrics

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Development and Glycemic Index Assessment of Multi-grain Meal Replacement Powder Containing Scarlet Runner Bean YAN Wei, ZHANG Zhenzhen, REN Xingyuan, XIA Hui, YANG Ligang, LIAO Wang, PAN Da, WANG Shaokang, SUN Guiju FOOD SCIENCE    2025, 46 (17): 22-30.   DOI: 10.7506/spkx1002-6630-20250320-161 Abstract （317）   HTML （32）    PDF（pc） （3549KB）（99）       Knowledge map    Save This study aimed to develop a low-glycemic index (GI) multi-grain meal replacement powder containing scarlet runner bean and evaluate the postprandial blood glucose response to it. The formulation, featuring scarlet runner bean as the major ingredient, combined with oats, job’s tears, adzuki beans and quinoa, was optimized by the combined use of fuzzy mathematical sensory evaluation and response surface methodology (RSM). By referencing to the Chinese health industry standard for determination of food glycemic index (WS/T 652-2019), the GI of the optimized formulation was measured by a double-blind crossover trial using glucose as the reference food. The results showed that the optimal formulation contained 23.5 g of scarlet runner bean powder, 13.5 g of adzuki bean powder, 4.0 g of wolfberry powder, 15.0 g of oat powder, 15.0 g of job’s tears powder, 15.0 g of quinoa powder, and 14.0 g of flaxseed powder per 100 g. The GI value of the meal replacement powder was 51.84. Compared with glucose, blood glucose levels at 15, 30, 45, and 60 minutes after consumption of the meal replacement powder and peak blood glucose levels all significantly decreased, while the blood glucose level at 120 minutes significantly increased (P < 0.05). In conclusion, the meal replacement powder is a low GI food. After the consumption of this product relative to glucose, the peak postprandial blood glucose concentration is lower, blood glucose levels decline more slowly, and blood glucose fluctuations are relatively more stable. Related Articles | Metrics

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Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying FOOD SCIENCE    2026, 47 (3): 13-24.   DOI: 10.7506/spkx1002-6630-20250905-040 Abstract （178）   HTML （13）    PDF（pc） （2943KB）（98）       Knowledge map    Save Emulsions are widely used in the food field, but they are thermodynamically unstable and require emulsifiers for stabilization. As common emulsifiers, animal and plant proteins exhibit different advantages in stabilizing emulsion interfaces due to differences in their molecular structures. This paper reviews recent progress in the interfacial regulation and stability of animal and plant protein-based emulsions, and compares the emulsifying properties and interfacial stability of proteins from different sources. It also explores the mechanisms of action of animal and plant proteins for the stabilization of different types of emulsions, such as low internal phase emulsions, high internal phase emulsions, and Pickering emulsions, as well as the development status of modification technologies (including physical, chemical, and biological ones) for animal and plant protein-based emulsions in food and related research fields. Related Articles | Metrics

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Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel Yanyan Zhang 倩 肖 Ming Li Hong-Wei WANG Hui-Shan SHEN FOOD SCIENCE    Accepted: 13 April 2026

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Research Progress on Microalgae: Cell Disruption Technologies, Bioactivity and Application GONG Ren, JIN Hu, LI Hailing, LI Yajie, YANG Hailin FOOD SCIENCE    2025, 46 (17): 299-313.   DOI: 10.7506/spkx1002-6630-20250120-148 Abstract （266）   HTML （27）    PDF（pc） （2695KB）（97）       Knowledge map    Save Microalgae, as an efficient and sustainable biological resource, have demonstrated great potential for application in various fields such as food, medicine, and cosmetics due to their unique metabolic mechanisms and abundant functional components including proteins, unsaturated fatty acids, pigments, polysaccharides, and polyphenolic compounds. This review explores the latest advances in cell disruption techniques for the extraction of functional components from microalgae with a special focus on mechanical, physical, chemical, enzymatic, and combined methods, as well as their effects on the extraction efficiency. The major bioactivities of microalgal functional components including antioxidant, antimicrobial, immunomodulatory, lipid-lowering, antidiabetic, and anticancer properties are summarized along with their mechanisms of action in health promotion and disease intervention. Furthermore, the current status of the application of microalgae resources in the food, pharmaceutical, and cosmetic industries is reviewed, and the technical challenges and limitations of their industrialization are analyzed. Optimizing the extraction process, delving deeper into the mechanisms of the bioactivities, and promoting industrial applications across multiple sectors will enable microalgal functional resources to provide greater support for the health industry and sustainable development. This article offers a theoretical foundation and practical guidance for the development and multifaceted application of microalgae resources. Related Articles | Metrics

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Analysis of Key Aroma Components in Five High-Fragrance Black Teas Using Electronic Nose and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry WANG Li, LIN Yuansong, LI Juhua, LIN Hongzheng, REN Weiwei, LI Wenqian, ZHENG Yucheng, YE Naixing FOOD SCIENCE    2025, 46 (18): 219-230.   DOI: 10.7506/spkx1002-6630-20250221-102 Abstract （272）   HTML （19）    PDF（pc） （5451KB）（97）       Knowledge map    Save To investigate the differences in aroma among five high-fragrance black teas (Tieguanyin, Jinguanyin, Jinmudan, Huangdan and Meizhan), an electronic nose, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation were used to investigate their key aroma components. The sensory evaluation results showed that all black teas had obvious aroma characteristics. Jinmudan black tea had a prominent fruity and floral aroma with a faint milky note. Jinguanyin black tea had a rich floral aroma with elegant fragrance. Tieguanyin black tea had a tender, sweet and milky aroma. Huangdan black tea had a sweet aroma with floral notes. Meizhan black tea had an obvious fresh and sweet aroma. Orthogonal partial least squares-discriminant analysis (OPLS-DA) performed on the electronic nose data showed a clear separation among different black teas. By HS-SPME-GC-MS, a total of 834 aroma components were identified, and 272 differential aroma compounds were selected using the cutoff of variable importance in projection (VIP) > 1 with a P value < 0.05. According to odor activity value (OAV) and relative odor activity value (ROAV), benzenemethanethiol, 3-mercapto-3-methylbutyl formate, dimethyl trisulfur compounds, 3-octen-2-one, (Z)-6-nonenal and 2-thiophenemethanethiol were identified as key aroma components in the five black teas, which contributed to their clean, sweet, floral and fruity aroma characteristics. Among them, 1-(2-thienyl)-ethanone, 3-octen-2-one and 3-mercapto-3-methylbutyl formate were important volatile substances to discriminate between different black teas. The findings of this study help to elucidate the aroma characteristics of different varieties of black tea and also provide a scientific basis for the research and development of high-fragrance black tea. Related Articles | Metrics

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Recent Advances in the Application of Microfluidic Technology in Food Science XIE Jiajun, YANG Dong, LIN Jianhan, ZHAO Liang, LIAO Xiaojun FOOD SCIENCE    2025, 46 (18): 317-332.   DOI: 10.7506/spkx1002-6630-20250310-072 Abstract （285）   HTML （14）    PDF（pc） （4187KB）（97）       Knowledge map    Save Microfluidics, an emerging interdisciplinary technology, shows great potential in food research due to its precise fluid control in microchannels. Compared with conventional methods, it offers advantages such as higher throughput, faster speed, cheaper cost, and more convenient, and outperforms in detecting foodborne pathogens, pesticide/veterinary residues and allergens and in preparing emulsions. Microfluidic technology mainly includes continuous flow microfluidics (CMF), droplet microfluidics (DMF), and spinning microfluidics (SMF), among which CMF and DMF are applied most extensively. This article summarizes the latest advances in the application of CMF for food safety testing, composition analysis and smart packaging, and the application of DMF for targeted enzyme/strain screening and emulsion preparation for the encapsulation and delivery of bioactives. While some technologies are still in the laboratory stage, ongoing interdisciplinary innovations will enhance food safety, quality control and nutrition, thus driving transformative solutions for the food industry. Related Articles | Metrics

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Research Progress on the Biological Activity of Poria cocos as a Medicinal and Edible Fungus SUN Jingqi, GONG Xiaojian FOOD SCIENCE    2025, 46 (22): 386-397.   DOI: 10.7506/spkx1002-6630-20250401-006 Abstract （276）   HTML （12）    PDF（pc） （3328KB）（97）       Knowledge map    Save Poria cocos, a medicinal and edible fungus, has great medicinal and edible value. P. cocos contains terpenoids, polysaccharides, sterols and other chemical components, endowing it with various biological functions such as anti-cancer, anti-inflammatory, hepatoprotective and kidney protective activities as well as therapeutic effects on cardiovascular and cerebrovascular disease treatment, regulatory effect on lipid metabolism, immune modulatory effect, and regulatory effects on the intestinal and nervous systems. In this paper, recent studies on the biological activity of P. cocos are systematically summarized in order to provide a deep understanding of its medicinal and nutritional effects, offering a basis for future research, development and application of P. cocos. Related Articles | Metrics

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Research Progress in Mechanism of Exercise Combined with Nutritional Intervention in the Prevention and Treatment of Osteosarcopenia XIA Junmei, JIANG Tancheng, HAO Hongtao, DENG Qi, TANG Jialing, LIANG Jiling FOOD SCIENCE    2025, 46 (18): 14-24.   DOI: 10.7506/spkx1002-6630-20250128-205 Abstract （281）   HTML （62）    PDF（pc） （2460KB）（96）       Knowledge map    Save With the intensification of population aging, osteosarcopenia (OS) has emerged as a significant degenerative disease that poses a considerable threat to the health of the elderly. It is characterized by the synergistic deterioration of progressive reduction in skeletal muscle mass and decline in bone density, which significantly increases the risk of fall, fracture, and all-cause mortality. Hormonal disorders, chronic inflammation, and the lack of mechanical stress during the aging process collectively result in an imbalance in muscle and bone metabolism, primarily by affecting the secretion of muscle-derived and bone-derived factors as well as muscle-bone interactions. Exercise and nutritional interventions have proven to be effective strategies for the prevention and treatment of OS. Aerobic exercise delays muscle aging and increases bone density by activating signaling pathways such as insulin-like growth factor-1 (IGF-1), adenosine 5’-monophosphate (AMP)-activated protein kinase (AMPK)/calcium/calmodulin-dependent protein kinase II (CaMKII) and Wnt1/β-catenin. Resistance exercise improves and maintains bone metabolic homeostasis, and promotes muscle protein synthesis by regulating the Fos/Fosb, mitogen-activated protein kinase and phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt)/mammalian target of rapamycin (mTOR) signaling pathways. Whole-body vibration training and blood flow restriction training have emerged as exercise modalities to promote muscle generation and bone mineralization by modulating the AMPK/UNC-51 like autophagy activating kinase 1 (ULK1), forkhead box protein O (FoxO)/ peroxisome proliferator activated receptor γ coactivator-1α (PGC-1α), and IGF-1/growth hormone (GH) signaling pathways. Nutritional intervention strategies have demonstrated that proteins and their derivatives, such as creatine, facilitate muscle synthesis through the mTORC1 signaling pathway. Additionally, vitamin D3 regulates bone metabolic balance via the retinoid X receptor (RXR)/VD receptor (VDR) signaling pathway, while calcium supplements and probiotics exert anti-inflammatory and bone-forming effects by modulating the gut-bone axis. This review systematically elucidates the synergistic mechanism of action of exercise and nutritional interventions in regulating muscle-bone metabolism, aiming to provide a theoretical basis and framework for the personalized prevention and treatment of OS and the development of precise nutritional strategies for this disease. Related Articles | Metrics

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Identification and Analysis of Characteristic Aroma Compounds in Shanxian Mutton Soup ZHANG Zeyu, JIA Chengli, LIU Zhen, LI Shaobo, ZHANG Chunjiang, SHUAI Qinghui, WANG Xinjian, XU Shubing, XIAO Dezhi, ZHANG Dequan, WANG Zhenyu FOOD SCIENCE    2025, 46 (19): 205-214.   DOI: 10.7506/spkx1002-6630-20250408-064 Abstract （201）   HTML （10）    PDF（pc） （3805KB）（94）       Knowledge map    Save To explore the flavor characteristics of Shanxian mutton soup as a local specialty, this study analyzed the taste profiles and aroma characteristics fresh mutton soup, canned red soup and canned while soup from different brands. Results showed that the signal of taste and smell sensors could effectively identify the variations in flavor profile and aroma properties among mutton soup samples. Besides, 32 characteristic aroma-active compounds-mainly aldehydes, alcohols, ketones and terpenoids-which had odor activity value (OAV) greater than 1 were identified in the mutton soup. Nonanal, (E)-2-nonenal and 2-undecanone were the characteristic volatile compounds of fresh mutton soup. Octanal as well as eucalyptol and linalool contributed significantly to the aroma properties of canned white soup and red soup, respectively. Multivariate statistical analysis based on the characteristic aroma compounds and the five basic tastes (sour, salty, umami, sweet and bitter) showed that the flavor quality of Shanxian mutton soup with outstanding taste properties was closely related to aldehydes and terpenoids. The flavor profile analysis further confirmed that lipid oxidation products and volatile compounds derived from spices directly affected the overall flavor characteristics of mutton soup. Related Articles | Metrics

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Effects of Ultrasound-Assisted Alkaline Extraction on the Structural and Emulsifying Properties of Chickpea Protein Isolate ZHANG Yixue, YANG Qing, CHENG Teng, ZHENG Ruihan, MA Wuchao, HE Xiangli, LI Ke FOOD SCIENCE    2025, 46 (19): 236-247.   DOI: 10.7506/spkx1002-6630-20250306-050 Abstract （195）   HTML （28）    PDF（pc） （5411KB）（94）       Knowledge map    Save This study aimed to investigate the effect of ultrasound-assisted alkaline extraction (UAE) (at 20 kHz and different powers of 0, 200, 300, 400, 500 and 600 W for 10 min) on the yield, structure and emulsifying properties of chickpea protein isolate (CPI). Compared with the non-ultrasound group, ultrasound treatment at 400 W resulted in the largest increase in CPI yield, and both the particle size and turbidity decreased with increasing ultrasound power from 0 to 400 W. The scanning electron microscope results showed a uniform structural distribution of CPI. Moreover, its α-helix content increased, β-sheet content decreased, and total sulfhydryl group content and endogenous fluorescence intensity rose, illustrating that UAE changed the secondary and tertiary structure of CPI. At 400 W, the solubility of the emulsion increased to 63.18%, and the best emulsifying properties were obtained; the emulsifying activity index (EAI) and emulsifying stability index (ESI) increased by 85.42% and 46.78%, respectively. Furthermore, the emulsion droplets formed were smaller and more uniform. In conclusion, proper UAE power conditions increased the extraction yield and protein content of CPI, and effectively improved its structure and emulsifying characteristics. Related Articles | Metrics

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Construction of Quercetin Kaempferol Nanodelivery System and Study on Its Hypoglycemic Activity null FOOD SCIENCE    2026, 47 (14): 0-0.   Abstract （135）      PDF（pc） （4170KB）（94）       Knowledge map    Save The urgent need for diabetes prevention and treatment, coupled with the side effects associated with long-term use of existing hypoglycemic drugs, has spurred significant interest in developing natural, highly effective, and low-toxicity active ingredients. Although quercetin and kaempferol exhibit hypoglycemic potential, their application is limited by poor water solubility, low stability, and insufficient bioavailability. To address this, this study utilized food-grade corn gluten protein and gum arabic to construct a quercetin-kaempferol nano-delivery system (QUE-KAE-NPs) for synergistic encapsulation and targeted delivery. The optimal ratio of the two active ingredients was determined to be 2:1, with a carrier ratio of 1:1, yielding nanoparticles with small particle size and high stability. Characterization confirmed successful encapsulation, demonstrating excellent stability under various conditions and sustained-release properties in the gastrointestinal tract. Animal studies revealed that QUE-KAE-NPs significantly reduced blood glucose levels in diabetic mice, improved insulin resistance and lipid metabolism disorders, enhanced antioxidant capacity, and mitigated organ damage. This research provides a novel strategy for efficient delivery of natural hypoglycemic compounds, offering promising application prospects. Reference | Related Articles | Metrics

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Effect of Anaerobic Pretreatment on Microbial Diversity in Yunnan-Grown Catimor Coffee Cherries and Flavor Components of Coffee Beans XIAO Ying, YU Siyuan, JIANG Feng, CHEN Shiyu, HE Xiaocong, WANG Chunhua, YU Ling, ZHOU Yiming, LIU Xiaojie FOOD SCIENCE    2025, 46 (19): 215-224.   DOI: 10.7506/spkx1002-6630-20250427-224 Abstract （283）   HTML （21）    PDF（pc） （2990KB）（93）       Knowledge map    Save In this study, the microbial community in Catimor coffee cherries produced in Yunan during anaerobic pretreatment was investigated by 16S rDNA and internal transcribed spacer (ITS) amplicon sequencing and the characteristic flavor substances of roasted coffee beans were analyzed by gas chromatography-mass spectrometry (GC-MS). Furthermore, this study examined the correlation between microbial communities and flavor substances. Results revealed that anaerobic pretreatment significantly promoted the proliferation of bacterial genera including Leuconostoc, Pediococcus and Lactobacillus as well as fungal genera such as Wickerhamomyces, Candida, Saccharomyces, Pichia and Aspergillus. The anaerobic pretreatment group exhibited substantial increases in lactic acid, acetic acid, malic acid, and succinic acid contents, with Leuconostoc, Pediococcus, Lactobacillus and Wickerhamomyces identified as possibly key contributors to lactic acid production. Through orthogonal partial least square-discriminant analysis (OPLS-DA), isoamyl acetate, ethyl hexanoate, and acetic acid were identified as characteristic volatile components based on variable importance in projection (VIP > 1) and odor activity value (OAV > 1). Principal component analysis (PCA) further demonstrated that the dominant microbial communities under anaerobic pretreatment played a crucial role in generating key flavor substances such as lactic acid, acetic acid, ethyl hexanoate and isoamyl acetate. Related Articles | Metrics

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Research Progress on Bioactive Components and Health Benefits of Finger Citron and Prospects for Microbial Transformation LIU Heming, WU Yuxiao, ZHOU Aimei FOOD SCIENCE    2025, 46 (19): 399-413.   DOI: 10.7506/spkx1002-6630-20250514-081 Abstract （323）   HTML （37）    PDF（pc） （3907KB）（92）       Knowledge map    Save Finger citron is a medicinal and edible plant belonging to the Citrus genus in the Rutaceae family. It contains polysaccharides, essential oils, flavonoids, coumarins, dietary fiber and other bioactive components. The health benefits of finger citron mainly include antioxidant, anti-inflammatory, anti-tumor, anti-anxiety, anti-depression functions. This paper review recent findings of the bioactive components in finger citron and their health benefits and discusses the future prospects of microbial transformation, so as to offer guidance for the research, development and commercialization of functional foods based on finger citron. Related Articles | Metrics

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Exploring Antibacterial Effect and Mechanism of Flavonoids in Ampelopsis Based on Network Pharmacology, Molecular Docking and Experimental Verification ZHANG Lihui, WANG Dandan, MENG Yanlin, WANG Meihui, ZHU Xiaoyong, YAN Zhiqiang, HE Li, HUANG Wei, WANG Qiaoyan FOOD SCIENCE    2025, 46 (16): 63-71.   DOI: 10.7506/spkx1002-6630-20241205-042 Abstract （256）   HTML （13）    PDF（pc） （5823KB）（92）       Knowledge map    Save To investigate the antibacterial effect and mechanism of flavonoids in Ampelopsis, network pharmacology was used to select key antibacterial flavonoid components in Ampelopsis and core targets. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses were carried out to identify key signaling pathways, and molecular docking was performed to predict the interactions between key antibacterial flavonoids and core targets. The in vitro antibacterial activity of dihydromyricetin as a representative flavonoid was tested. Network pharmacology identified seven key components including dihydromyricetin, myricetin and kaempferol, five core targets such as prostaglandin-endoperoxide synthase 2 (PTGS2), tumor necrosis factor (TNF) and serine/threonine-protein kinase 1 (AKT1), and 23 key signaling pathways including the TNF signaling pathway and the C-type lectin receptor signaling pathway. Additionally, strong binding affinity between key components and core targets was observed. Dihydromyricetin exhibited a significant antibacterial effect on two strains of Salmonella, with minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 5 and 10 mg/mL, respectively. This flavonoid caused bacterial plasmolysis and alterations in the cell wall and membrane, and disrupted bacterial morphology. Therefore, flavonoids from Ampelopsis may regulate signaling pathways such as the TNF signaling pathway by acting on targets such as PTGS2 and disrupt bacterial morphology either directly or by influencing the bacterial environment, thereby exerting antibacterial effects. Related Articles | Metrics

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Metabolites and Antioxidant Activities of Polyphenols in Agriophyllum squarrosum (L.) Moq. LI Fengjuan, WU Jiang, LI Yuyao, LIU Bo, LI Xisen, ZHOU Hang, GAO Chunyan, LU Yuehong FOOD SCIENCE    2026, 47 (2): 195-203.   DOI: 10.7506/spkx1002-6630-20250825-170 Abstract （130）   HTML （6）    PDF（pc） （4926KB）（91）       Knowledge map    Save This study analyzed the differences in polyphenol metabolite profiles, antioxidant activities and DNA protective effects between the stems plus leaves and the seeds of Agriophyllum squarrosum (L.) Moq. (ASLM). Using widely targeted metabolomics, 1 138 polyphenolic metabolites were preliminarily identified, flavonoid compounds being the major ones (accounting for 60.07% of the total). The absolute quantification of the major flavonoid compounds was carried out, and the top five most abundant monomers in the seeds were rutin (365.82 nmol/g), narcissin (261.24 nmol/g), kaempferol-3-O-rutinoside (29.50 nmol/g), (-)-epicatechin (26.12 nmol/g), and (-)-catechin (5.61 nmol/g). In contrast, isorhamnetin-3-O-glucoside (793.96 nmol/g), narcissus glycoside (754.79 nmol/g), isorhamnetin (344.07 nmol/g), rutin (280.89 nmol/g), and hyperoside (242.28 nmol/g) were identified as the top five most abundant monomers in the stems plus leaves. The total phenol contents in the stems plus leaves, as determined by the Folin-Ciocalteu method, were significantly higher than that in the seeds. The antioxidant activities of the polyphenol extracts from the stems plus leaves were significantly more potent than that of the seeds (P < 0.05). Within the concentration range of 10–50 μg/mL, the polyphenol extract from the seeds generally demonstrated superior DNA protective effects compared with the polyphenol extracts from the stems plus leaves, and it even exceeded the positive control Trolox in protection against hydroxyl radical-mediated DNA damage. Correlation analysis indicated that isorhamnetin-3-O-glucoside and isorhamnetin were the core contributors to the antioxidant activity. The DNA protective effect was associated with the synergistic action of rutin with other phenolic constituents. In summary, ASLM is rich in phenolic compounds, with the stems plus leaves serving as an excellent natural source of antioxidants, while the seeds exhibit unique potential in protecting against DNA oxidative damage. This study provides a theoretical basis for further research into the functional activities and comprehensive utilization of ASLM. Related Articles | Metrics

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A Review of Studies on Food-Derived Bioactive Peptides Driven by Artificial Intelligence and Progress in Their Application in Personalized Nutrition Intervention DING Haohan, LIANG Zhiran, SONG Xiaodong, CUI Xiaohui, DONG Guanjun, WU Rina FOOD SCIENCE    2026, 47 (3): 345-355.   DOI: 10.7506/spkx1002-6630-20250904-012 Abstract （174）   HTML （10）    PDF（pc） （1784KB）（90）       Knowledge map    Save With the advance of food and nutritional science, personalized nutrition intervention has gradually emerged as a crucial approach for promoting health and preventing chronic diseases. Food-derived bioactive peptides have gained increasing attention due to their diverse physiological activities, including antioxidant, antimicrobial, antihypertensive, and immunomodulatory effects. However, traditional research strategies are still labor-intensive and inefficient. The rapid development of artificial intelligence (AI) offers new opportunities for the efficient screening and rational design of functional peptides. This review systematically summarizes the nutritional and health functions of antimicrobial peptides, antioxidant peptides, angiotensin-converting enzyme (ACE) inhibitory peptides, and other bioactive peptides, with a particular focus on recent progress in AI-assisted prediction, generation, and activity validation of functional peptides. Furthermore, the potential application value of AI in personalized nutrition interventions is highlighted. Current challenges regarding data quality, model interpretability, and experimental validation are also critically discussed. Finally, possible solutions such as multimodal modeling, transfer learning, and integrated computational-experimental strategies are proposed. Collectively, AI-driven peptide research is expected to accelerate the transition of food and nutritional science toward more intelligent and precise approaches, providing vital support for the development of personalized nutrition and health intervention systems. Related Articles | Metrics

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Current Status of and Progress in Research on Fungi in Daqu, a Traditional Starter for Baijiu Brewing CAO Dan, LÜ Jiali, LIU Cui, JIN Chengyong, ZHANG Yongli, ZHANG Yuhang FOOD SCIENCE    2025, 46 (19): 299-309.   DOI: 10.7506/spkx1002-6630-20250325-195 Abstract （170）   HTML （11）    PDF（pc） （1595KB）（90）       Knowledge map    Save Daqu is a saccharifying starter for brewing baijiu, and it is a consortium of microorganisms, enzymes and substances formed by natural fermentation under completely open conditions, which is the product of the joint action of a microbial community. Microorganisms are the core of Daqu, as they determine enzymes, which in turn determine compounds. Current research on Daqu involves various aspects related to microorganisms, enzymes, and compounds, such as sensory characteristics, microbial community succession, enzyme properties, physicochemical properties, volatile compounds, and non-volatile compounds. Research on microorganisms in Daqu focuses on the structure succession and function of microbial communities, and their correlations with sensory characteristics, enzymes, physicochemical properties, volatile compounds, and non-volatile compounds. This article systematically reviews the current status of and progress in fungal research in Daqu based on the literature published over the past decade, aiming to ensure that the baijiu industry stays informed about the trends in research on Daqu fungi, thereby advancing relevant research work and improving this industry’s technical level. Related Articles | Metrics

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Preparation of Curcumin-Loaded Spinacia oleracea L.-Derived Exosome-Like Nanovesicles and Their Role in Alleviating Neuroinflammatory Damage ZHANG Ziwen, NI Luyuan, ZHU Zhenzhu FOOD SCIENCE    2025, 46 (19): 158-166.   DOI: 10.7506/spkx1002-6630-20250402-017 Abstract （246）   HTML （15）    PDF（pc） （3904KB）（90）       Knowledge map    Save Objective: To investigate the protective effect of curcumin (Cur)-loaded Spinacia oleracea L.-derived exosome-like nanovesicles (SL-ELNs) against neuroinflammatory damage in neural cells. Methods: SL-ELNs were isolated and purified from S. oleracea L. using high-speed centrifugation combined with ultrafiltration, and their structure and composition were characterized. Cur was encapsulated into SL-ELNs to prepare Cur@SL-ELNs, and the encapsulation efficiency of Cur was analyzed using high-performance liquid chromatography (HPLC). The release rate of Cur was evaluated using an in vitro simulated digestion model. The hydrodynamic size, zeta potential, Rose Bengal adsorption capacity, and mucin affinity of Cur@SL-ELNs were measured at different pH values. Laser confocal microscopy (LCM) was used to monitor the uptake of Cur@SL-ELNs by mouse BV-2 microglial cells, and the impact of Cur@SL-ELNs on BV-2 cell proliferation was assessed. The effects of Cur@SL-ELNs and Cur on cytokine secretion levels in lipopolysaccharide (LPS)-challenged BV-2 cells were compared using an enzyme-linked immunosorbent assay (ELISA). Results: SL-ELNs were cup-shaped nanovesicles capable of achieving complete encapsulation of Cur. Cur@SL-ELNs remained stable in saliva and gastric acid but released Cur slowly upon exposure to intestinal fluid, with a release rate of (92.1 ± 4.1)%. Cur@SL-ELNs exhibited favorable adaptive surface properties, facilitating their uptake by BV-2 cells. At concentrations up to 200 ng/mL, Cur@SL-ELNs showed good biocompatibility, repairing LPS-induced damage to BV-2 cells and promoting their growth. Compared with free Cur, Cur@SL-ELNs (100 ng/mL) significantly inhibited the secretion of interleukin-6 (IL-6) and interferon-γ (IFN-γ), while markedly promoting the secretion of IL-10, thereby reducing LPS-induced inflammatory damage to BV-2 cells. Conclusion: Cur@SL-ELNs possess adaptive surface properties that enable steady-state delivery of Cur into BV-2 cells, exhibiting its anti-inflammatory activity and mitigating LPS-induced inflammatory damage, thereby exerting neuroprotective effects. Related Articles | Metrics

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Effects of Ozone Treatment on the Quality of Fresh Houttuynia Cordata strive GAO Hai-yan FOOD SCIENCE    0, (): 0-0.   Abstract （117）      PDF（pc） （1314KB）（89）       Knowledge map    Save In this study, fresh Houttuynia cordata was treated with ozone for different durations and then stored at a constant temperature. Indicators such as sensory quality, relative electrical conductivity, malondialdehyde content, soluble protein content, soluble sugar content, and antioxidant capacity were determined to explore a new method for extending its shelf life. The results showed that ozone treatment for 10 minutes and 20 minutes had the best effect on extending the shelf life: These two groups were superior to other groups in terms of off-odor, browning rate, marketability, decay rate, and color. Their relative electrical conductivity and malondialdehyde content (related to cell membrane permeability) were lower than those of the control group and other treatment groups; the contents of soluble protein and soluble sugar were also better; the catalase activity was slightly lower than that of the control group but significantly higher than that of other treatment groups.In conclusion, ozone treatment for 10 minutes and 20 minutes can significantly extend the postharvest shelf life of fresh Houttuynia cordata and delay quality deterioration, providing a theoretical basis for extending its postharvest shelf life. Reference | Related Articles | Metrics

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Gut Microbiota and Functional Constipation: Recent Advances in Pathogenesis and Nutritional Interventions DUAN Hao, LIU Gaigai, LU Jiamin, LI Yang, CHANG Xinyue, YANG Tianyu, BAO Shuyuan, SONG Wei, YAN Wenjie FOOD SCIENCE    2025, 46 (16): 13-23.   DOI: 10.7506/spkx1002-6630-20241219-163 Abstract （242）   HTML （23）    PDF（pc） （2860KB）（89）       Knowledge map    Save With the acceleration of population aging, the problem of functional constipation has become increasingly prominent, significantly affecting the quality of life of the elderly. Currently, there are numerous studies focusing on the pathogenesis of and nutritional interventions in functional constipation in the elderly population. However, systematic reviews are lacking. Therefore, this paper focuses on discussing the correlation between gut microbial metabolites and the occurrence of functional constipation, and presents a systematic summary and classification of the raw materials that have been approved for use in health foods for moistening the intestine and promoting defecation. Furthermore, their mechanisms of action in alleviating constipation are discussed. This review is expected to provide enlightenment and assistance for the research and development of functional foods against functional constipation in the elderly. Related Articles | Metrics

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Structural Characterization, in Vitro Immunodulatory and Anti-inflammatory Activity of Selenium-Chelating Casein Phosphopeptide LI Kangyuan, WANG Jiawei, CHEN Liping, ZHONG Ruyin, LIU Jiamin, WANG Qihao, ZHOU Aimei, CAO Yong, XIAO Suyao FOOD SCIENCE    2025, 46 (18): 25-35.   DOI: 10.7506/spkx1002-6630-20250113-091 Abstract （225）   HTML （19）    PDF（pc） （4265KB）（89）       Knowledge map    Save Casein phosphopeptide (CPP) is a bioactive phosphorylated peptide derived from the hydrolysis of cow’s milk casein, which has superior chelating properties. In this study, CPP was used as a carrier to prepare selenium-chelating CPP (CPP-Se) for use as a novel selenium supplement. The structure of CPP-Se was characterized by spectroscopy and thermodynamics. Molecular docking was used to simulate the binding interaction between Se and CPP and the immunoregulatory and anti-inflammatory activities of CPP-Se were studied in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells. The results showed that the Se content of CPP-Se prepared under peptide/selenium mass ratio of 2:1, 35.48 ℃ and pH 7.0 was 5 578.66 μg/g. Ultraviolet (UV) and Fourier transform infrared spectroscopy (FTIR) demonstrated that CPP chelated Se through carbonyl, carboxyl, and phosphate groups. Circular dichroism (CD) spectroscopy indicated that the proportion of β-sheet was higher in CPP-Se than in CPP. Thermogravimetric (TG) analysis indicated that CPP-Se was more stable than CPP. Furthermore, isothermal titration calorimetry (ITC) combined with molecular docking revealed that the chelating site between peptide and selenium was hydrogen bonds in glutamic acid and serine, with a distance of 2.6 Å and a binding energy of –7.53 kJ/mol, mainly driven by hydrophobic interactions. For the same selenium concentration, the safe range of CPP-Se for RAW264.7 macrophages was two times larger than that of sodium selenite, and CPP-Se increased the phagocytic capacity of macrophages by 25%. The inhibitory effect of CPP-Se on the secretion and release of NO, tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) in LPS-stimulated RAW264.7 macrophages was more pronounced than that of sodium selenite. In summary, CPP-Se can be used as a new safe selenium supplement. This study provides new ideas for the widespread application of CPP. Related Articles | Metrics

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Research Progress on the Efficacy and Processing Stability of the Major Active Ingredients in Gastrodia elata Bl. WU Siying, WU Xueju, HUANG Furong, ZHENG Jie FOOD SCIENCE    2025, 46 (22): 363-371.   DOI: 10.7506/spkx1002-6630-20250617-127 Abstract （296）   HTML （12）    PDF（pc） （2242KB）（89）       Knowledge map    Save Gastrodia elata Bl., a traditional Chinese medicinal and edible herb, is rich in active ingredients such as gastrodin, polysaccharides, p-hydroxybenzyl alcohol, and parishin. It possesses various physiological activities, including neuroprotection, antioxidation, anti-cancer, and immunomodulation. This paper reviews the chemical structures and pharmacological effects of the major active ingredients of G. elata Bl., and the effects of harvesting, initial processing, drying, storage, and transportation on their stability. Then, optimization of initial processing parameters, integration of modern drying technologies, and improvement of storage, transportation and preservation strategies are proposed to maximize the retention of active ingredients in G. elata Bl., which provides theoretical support for the development and industrialization of G. elata Bl. in the fields of health foods and medicine. Related Articles | Metrics

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Sensitive and Rapid Detection of Capsaicinoids in Edible Oils by Lateral Flow Immunoassay with Quantum Dot Beads BAI Yuchen, YANG Yang, JIANG Jiaqun, SHEN Jianzhong, WANG Zhanhui FOOD SCIENCE    2026, 47 (1): 1-7.   DOI: 10.7506/spkx1002-6630-20250721-166 Abstract （210）   HTML （45）    PDF（pc） （1616KB）（89）       Knowledge map    Save Objective: To establish a lateral flow immunoassay (LFIA) based on quantum dot beads (QBs) for the rapid and quantitative detection of capsaicinoids (CPCs) in edible oils. Methods: QBs were used as fluorescent probes to label antibodies, and experimental conditions such as buffer pH, the amount of labeled antibody, fluorescent probe dosage, and coating antigen concentration were optimized to establish a novel method for the quantitative detection of CPCs. Results: The optimal reaction conditions were as follows: buffer pH 7.5, 30 μg of antibodies labeled, 2 μL of fluorescent probe, and coating antigen concentration 0.5 mg/mL. Under the optimal conditions, the half maximal inhibitory concentration (IC50) for CPC in the buffer solution was 0.022 ng/mL. The method was linear over the concentration range of 0.009–0.054 ng/mL. The limit of detection (LOD) for CPCs in edible oil samples was 0.14–0.47 µg/kg. The recoveries in spiked samples ranged from 77.6% to 115.2%, with a coefficient of variation (CV) of less than 8.0%. The cross-reaction rates with CPC analogues were less than 0.1%. When the method was applied for the analysis of 20 edible oil samples containing different amounts of CPCs, the results were well correlated with those of liquid chromatography-tandem mass spectrometry (LC-MS/MS) (R2 > 0.90). Conclusion: The QBs-LFIA method is highly sensitive, specific and reliable, and is suitable for the rapid on-site detection of CPCs in edible oil samples. Related Articles | Metrics

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Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi FOOD SCIENCE    2026, 47 (6): 392-403.   DOI: 10.7506/spkx1002-6630-20250908-067 Abstract （168）   HTML （36）    PDF（pc） （2428KB）（89）       Knowledge map    Save Proteins and polyphenols are important bioactive components in food systems, and their interactions have become an effective strategy for enhancing food functionality. This review systematically summarizes the molecular mechanisms by which protein-polyphenol interactions enhance the physicochemical properties, oxidative stability, sensory characteristics, bioactivity, and nutritional functionality of foods. It presents an overview of the mechanisms and influencing factors of protein-polyphenol interactions, focusing on recent advances in their applications in functional food ingredients, texture modification, active packaging, and nutrient delivery systems. By elucidating the intrinsic relationship among structure, function, and application, this review provides a theoretical basis and technical pathway for modern food processing and quality improvement. Related Articles | Metrics

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Effect of Fermentation on Volatile Flavor Compounds in Blue Honeysuckle-Blueberry Juice Mixture Based on Gas Chromatography-Ion Mobility Spectrometry PENG Ze, CHEN Huizhi, NIU Ben, SONG Lili, HUO Junwei, SHEN Chaoyi, CHEN Hangjun, FANG Xiangjun, WU Weijie, LIU Ruiling, GAO Haiyan FOOD SCIENCE    2025, 46 (16): 275-284.   DOI: 10.7506/spkx1002-6630-20250123-176 Abstract （192）   HTML （8）    PDF（pc） （4278KB）（88）       Knowledge map    Save In the study, gas chromatography-ion mobility spectrometry (GC-IMS) coupled with electronic nose and sensory evaluation was used to analyze the change of volatile compounds in blue honeysuckle-blueberry juice mixture during fermentation, and key aroma compounds were identified by the combined use of orthogonal partial least squares discriminant analysis (OPLS-DA) and odor activity values (OAV). Meanwhile, the changes in nutritional quality were analyzed by measuring physicochemical properties, active compounds and antioxidant capacity. The results showed that the flavor of blue honeysuckle-blueberry juice mixture was significantly enhanced after fermentation for 24 hours, and the fruity aroma, fermented aroma and aftertaste were enriched. A total of 58 volatile compounds were identified by GC-IMS, including esters, aldehydes, alcohols, ketones and furans. After fermentation, the contents of various flavor compounds such as esters (e.g., methyl propionate and ethyl butyrate) and alcohols (e.g., isoamyl alcohol and n-hexanol) significantly increased, synergistically contributing to a blend of fruity, floral and fermented aromas. Additionally, fermentation led to a reduction in the contents of aldehydes and sulfides, thereby weakening the grassy and pungent odors and consequently resulting in a more harmonious flavor profile. The OPLS-DA and OAV analyses identified butyl acrylate, ethyl hexanoate, isoamyl acetate, ethyl butyrate, ethyl valerate, 2-formylpyrrole, 3-hepten-2-one, and isopentyl alcohol as differential characteristics flavor compounds after fermentation. The juice turned from black-purple to brighter red-purple, while the contents of active compounds such as polyphenols, ascorbic acid, and antioxidant levels were maintained at a high level. The juice maintained good quality, and the flavor was significantly enhanced after yeast fermentation for 24 hours. This study confirms that co-fermentation of two fruits can break through the limitation of a single raw material, providing a theoretical basis for the development of functional fermented fruit juice with good nutrition and flavor and being of practical significance for innovation in deep-processing technology and high-value utilization of resources. Related Articles | Metrics

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Aroma Characteristics of Congou Black Tea Made from Three Varieties CHEN Shanmin, YUAN Linying, CHANG Rui, LUO Hongyu, WANG Yi, ZHANG Yulai, YANG Juan FOOD SCIENCE    2025, 46 (17): 221-230.   DOI: 10.7506/spkx1002-6630-20250311-094 Abstract （241）   HTML （25）    PDF（pc） （4413KB）（88）       Knowledge map    Save To clarify the differences in aroma quality among Congou black tea made from three major varieties grown in Chongqing and to evaluate their aroma characteristics, qualitative and quantitative evaluation of their volatile components were performed by sensory evaluation and gas chromatography-tandem mass spectrometry (GC-MS/MS), and key differential aroma compounds were identified by the combined use of orthogonal partial least squares-discriminant analysis (OPLS-DA), relative odor activity value (ROAV) and flavor annotation. The sensory evaluation showed obvious differences in aroma characteristics among the three black tea samples. Sichuan medium- and small-leaf group variety (SCB), Fuding Dabaicha (FDB) and Shuyong (SYB) presented elegant floral, sweet floral and citrus-like aromas, respectively. A total of 61 volatile components were detected, mainly including terpenoid, ester and heterocyclic aroma components. FDB differed significantly from SCB and SYB in terms of the content and composition of volatile compounds and the number of differential metabolites. Based on their ROAV and flavor annotation, 15 aroma components including methyl anthranilate, (E)-4-nonenal and phellandrene were identified as key contributors to the differences in aroma among the three varieties of Congou black tea. Methyl anthranilate and (6Z)-nonen-1-ol might be responsible for the elegant floral aroma of SCB. (E)-4-nonylaldehyde, δ-decanolactone, hexanoic acid-2-phenylethyl ester and (Z)-3-hexenyl acetate might play an important role in the sweet floral aroma of FDB, while phellandrene and p-cymene were crucial for the citrus-like aroma of SYB. The results provide a theoretical foundation for the aroma-oriented processing of Gongou black tea and for understanding the aroma composition of Gongou black tea from different varieties. Related Articles | Metrics

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Research Progress on the Formation of Volatile Flavor Substances in Rice and Their Interaction with Proteins Min ChunMa XU Yue Xin-Yu XU ZHANG Na FOOD SCIENCE    0, (): 0-0.   Abstract （259）      PDF（pc） （1742KB）（88）       Knowledge map    Save Rice, as a vital component of the dietary structure of Asians, is a core source of high-quality carbohydrates that can rapidly and stably provide energy support for the human body. The flavor quality of rice directly determines its taste characteristics and consumer choice, and the formation pathway of flavor compounds is the core issue in understanding this quality. Currently, there is a lack of systematic elaboration on the generation mechanisms of flavor substances such as 2-acetyl-1-pyrroline, acetaldehyde, and propanal during the cooking process of rice, as well as their interaction rules with protein molecules. This article systematically reviews the generation pathways of key flavor substances in rice and deeply analyzes the interaction mechanisms between characteristic flavor components and rice proteins. This review is of great significance for clarifying the molecular basis of rice aroma formation, optimizing the cooking and processing techniques of rice, and improving the taste quality of rice: it not only provides theoretical support for meeting consumers' diverse demands for rice flavor but also offers technical guidance for the industrial production of instant rice as a staple food, while providing a referenceable analytical framework and research ideas for the flavor research of other cereal foods. Reference | Related Articles | Metrics

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Nanozymatic Food Analysis: Technical Principle and Recent Progress CHENG Hao, CHI Yuanlong, HUANG Lunjie FOOD SCIENCE    2026, 47 (9): 18-35.   DOI: 10.7506/spkx1002-6630-20251230-272 Abstract （124）   HTML （57）    PDF（pc） （2875KB）（88）       Knowledge map    Save Leveraging the specific catalytic reactions of enzymes, enzymatic analytical methods enable accurate detection of target component concentrations and physicochemical changes in foods, and have been widely applied in food analysis and inspection. However, natural enzymes are constrained by inherent limitations including limited availability, insufficient stability, poor tolerance to extreme conditions, and high costs, rendering them inadequate for the increasingly complex and diverse demands of food detection. Nanozymes, nanomaterials possessing enzyme-like catalytic activities, combine the catalytic specificity of natural enzymes with the physicochemical stability of nanomaterials, offering a novel approach to overcoming the bottlenecks of traditional enzymatic analysis. Through integration with various sensing platforms, nanozymes enable rapid and sensitive detection of target analytes in complex matrices, demonstrating tremendous application potential in the field of food safety. Building on recent advances, this review articulates the conceptual framework of “Nanozymatic Food Analysis”, in which nanozymes function as core analytical elements for the efficient detection of food analytes through enzyme-like catalytic processes. It further summarizes the catalytic mechanisms and working principles of nanozymes in food analysis, focusing on the principle of nanozyme-based detection techniques and recent progress in their application. Finally, this review provides an in-depth analysis of critical scientific issues and technical challenges in this field, along with forward-looking perspectives on future research directions, aiming to promote the development and application of nanozyme-based technologies for food analysis. Related Articles | Metrics

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Research Progress in Functional Properties and Selenium Speciation of Food-Borne Selenium-Enriched Proteins HU Jucheng, ZHAO Wenzhu, YU Yiding, WU Chunjian, FU Pengcheng, YU Zhipeng FOOD SCIENCE    2025, 46 (19): 379-385.   DOI: 10.7506/spkx1002-6630-20250424-196 Abstract （206）   HTML （12）    PDF（pc） （2058KB）（87）       Knowledge map    Save Selenium-enriched proteins are the primary form of selenium in plants and animals. Selenium-containing proteins contain various selenoamino acids, including selenocysteine, selenocystine, methyl selenocysteine and selenomethionine, which exert antioxidant, cognitive-enhancing, blood glucose regulating, and immunomodulatory effects. In addition, selenium-enriched proteins play a significant role in the treatment of inflammatory bowel disease by modulating immune activity, repairing the intestinal barrier and maintaining intestinal flora balance. This article reviews the functional properties and species of food-borne selenium-enriched proteins and the methods for their quantitation, focusing on their bioactive mechanisms and synergistic effects with other nutrients. Meanwhile, this review presents an outlook on their potential for application in the treatment and alleviation of inflammatory bowel disease, with a view to providing precise theoretical support for the functional development of selenium-enriched proteins. Related Articles | Metrics

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Ameliorating Effects of Konjac Manna Oligosaccharides on Lipid Metabolism Disorder in Mice with Hyperlipidemia Induced by High Fat Diet HUA Pengpeng, LI Yanxiao, LI Junyi, YAN Qiaojuan, LIU Haijie, JIANG Zhengqiang FOOD SCIENCE    2025, 46 (17): 161-169.   DOI: 10.7506/spkx1002-6630-20250306-053 Abstract （195）   HTML （14）    PDF（pc） （6006KB）（87）       Knowledge map    Save Objective: To investigate the ameliorating effects of konjac mannan oligosaccharides (KMOS) on lipid metabolism disorder in mice with hyperlipidemia and to elucidate the underlying mechanism. Methods: KMOS were administered to hyperlipidemic mice for 12 weeks. Changes in body mass and serum lipids, as well as pathological changes in liver and adipose tissues were observed, and the mRNA and protein expression of lipid metabolism-related genes in the signaling pathway of adenosine monophosphate-activated protein kinase (AMPK)/sterol regulatory element-binding protein-1 (SREBP1)/peroxisome proliferator-activated receptor α (PPARα) in the liver were detected. Results: Compared with the high-fat diet group, KMOS at 1 200 mg/kg reduced body mass gain by 26.8%, lowered serum total cholesterol (TC), triglyceride (TG) and low-density lipoprotein cholesterol (LDL-C) levels by 34.5%, 22.4% and 51.8%, respectively, increased HDL-C levels by 29.3%. Moreover, KMOS improved the histological morphology of liver and epididymal adipose tissue, activated the AMPK/SREBP1/PPARα signaling pathway, and consequently increased lipid metabolism in the liver. Conclusion: KMOS has the potential of being a functional food ingredient with hyperlipidemic activity. Related Articles | Metrics

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Regulatory Mechanism of Degree of Esterification and Molecular Mass on the Emulsifying Performance of Pectin ZHAO Shaojie, MIAO Liping, KANG Yuan, ZHANG Dawei, MA Xin, ZHANG Lizhen FOOD SCIENCE    2025, 46 (18): 36-43.   DOI: 10.7506/spkx1002-6630-20250317-131 Abstract （246）   HTML （19）    PDF（pc） （5326KB）（87）       Knowledge map    Save To investigate the regulatory mechanisms of the degree of esterification and molecular mass on the emulsifying properties of pectin, this study analyzed the aggregation behavior, aggregate structure, interfacial properties, emulsifying properties, and the structure of the adsorption layer at the interface of pectins with different structures. The results showed that: 1) as the degree of esterification increased from 35% to 73%, the size of pectin aggregates decreased regularly from 1 950 to 1 443 nm, the polarity of hydrophobic microdomains in the aggregates decreased, the diffusion rate to the oil-water interface increased significantly, the amount of pectin adsorbed onto the interface increased from 54.4 to 95.9 ng/cm2, the interfacial adsorption layer thickness decreased from 76.9 to 43.6 nm, the equilibrium interfacial tension decreased from 24 to 18 mN/m, and the emulsifying performance was significantly improved; 2) as the molecular mass increased from 0.55 × 105 to 1.30 × 105 Da, the size of pectin aggregates increased from 1 195 to 1 443 nm, the diffusion rate to the oil-water interface decreased, the interfacial adsorption amount decreased from 127.3 to 95.9 ng/cm2, and both the interfacial and emulsifying properties deteriorated. However, since the internal hydrophobicity of the aggregates increased, the desorption of pectin from the interface was inhibited, thereby improving the emulsion stability during storage. The findings of this study provide a theoretical basis for the development and utilization of pectin emulsifiers. Related Articles | Metrics

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Recent Progress in Human Surrogate Models for Studies on the Digestion, Absorption, and Gut Microbiota Interaction of Edible Polysaccharides XU Chenxia, ZHANG Xianqian, LI Jinjun, LÜ Guangping, CAO Mengsi, LIU Ming FOOD SCIENCE    2025, 46 (22): 398-411.   DOI: 10.7506/spkx1002-6630-20250512-053 Abstract （197）   HTML （9）    PDF（pc） （2705KB）（87）       Knowledge map    Save Edible polysaccharides have shown considerable promise in immune regulation, metabolic enhancement, and the prevention of chronic diseases, owing to their unique digestion and absorption profiles as well as their capacity to modulate the gut microbiota. However, the underlying “digestion-absorption-microbiota interaction” mechanism is not yet fully elucidated. Due to the complexity, high cost, and ethical considerations of human trials, human surrogate models have become a frontier research hotspot. This review systematically summarizes commonly used human surrogate models for studies on the digestion, absorption, and intestinal flora interaction of edible polysaccharides with respect to experimental protocols, current state of application, and recent advances. Furthermore, it critically analyzes the differences, advantages, limitations, and application in edible polysaccharide research of these models. These insights provide a new perspective and tool for nutritional research on edible polysaccharides and provide theoretical references for the development of functional foods and precise nutritional interventions based on edible polysaccharides, thereby promoting the standardized application of surrogate models in food science. Related Articles | Metrics

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Rapid Screening of Sweeteners through Cluster Analysis of Taste Attributes and Machine Learning YANG Ran, WU Guangwei, YANG Ning, CHEN Xuan, HU Jiayong, JIN Weiping, SHEN Wangyang FOOD SCIENCE    2026, 47 (2): 48-57.   DOI: 10.7506/spkx1002-6630-20250709-077 Abstract （139）   HTML （11）    PDF（pc） （4139KB）（87）       Knowledge map    Save In this study, an electronic nose (E-tongue) and molecular docking were utilized to analyze the taste profiles of 12 representative sweeteners and their binding characteristics with sweet taste receptors. Principal component analysis (PCA) and cluster analysis (CA) categorized the sweeteners into 4 groups based on their taste profiles: Group 1, represented by glucose, exhibited a clean sweet taste; Group 2, represented by rebaudioside A, had significant astringency; Group 3, represented by mogroside III, showed a pronounced sourness; and Group 4, represented by sucralose, possessed pronounced bitterness. According to the differences in binding affinity to the hT1R2 and hT1R3 receptors, the sweeteners were also classified into four categories. Next, partial least squares regression, random forest regression, and support vector regression were used to build unimodal prediction based on the data of E-tongue and molecular docking, separately. Feature-level fusion was carried out on these models to construct a bimodal prediction model connected by molecular features. Maltitol and isomalt oligosaccharide were identified as sugar substitutes with taste profiles most similar to sucrose, which was further verified by sensory evaluation. This study provides a new reliable modeling strategy for the rapid screening of sweeteners with a clean sweet taste. Related Articles | Metrics

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Research Progress in the Analysis and Detection of Peanut Allergens in Foods: From Traditional Methods to Novel Biosensors WANG Jin, TANG Yajie, ZHANG Lili, WANG Rui, SUN Quancai FOOD SCIENCE    2026, 47 (4): 1-16.   DOI: 10.7506/spkx1002-6630-20251121-178 Abstract （183）   HTML （28）    PDF（pc） （4054KB）（86）       Knowledge map    Save Peanut allergy is a global food safety problem, and its incidence is increasing year by year. In severe cases, it can cause fatal allergic reactions. As there is currently no effective curative treatment for this disease, avoiding peanut ingestion has become a major prevention and control strategy. However, due to problems such as label errors and cross-contamination in the whole food chain, peanut allergens are often unintentionally introduced and continue to threaten the health of allergic people. Therefore, the development of peanut allergen detection technology with high sensitivity, high accuracy, and rapid response has important practical significance for ensuring food safety. In this article, the structural characteristics and allergenic mechanism of the major peanut allergenic proteins (Ara h 1, Ara h 2, Ara h 3, and Ara h 6) are systematically reviewed, highlighting that understanding the stable conformation and strong allergenicity of such proteins is crucial for developing protein allergen detection technologies. Meanwhile, the performance characteristics and limitations of traditional methods and emerging biosensor technologies in terms of sensitivity, specificity, operational portability, and applicable scenarios are summarized. Studies have shown that traditional methods have limitations such as weak anti-interference capacity, inability to reflect protein activity, and strong equipment dependence, while electrochemical biosensors have shown great potential in on-site screening due to their high sensitivity, rapid response, and portability. In the future, we should promote the standardization of this technology, improve its anti-interference capacity, reduce its costs, and accelerate its transformation from the laboratory to food chain supervision, thereby providing key technical support for peanut allergy prevention and control. Related Articles | Metrics

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Interaction of Astaxanthin Stereoisomers with Porcine Pancreatic α-Amylase LAO Yulu, ZHENG Qinsheng, ZHAO Kaixin, XIAO Jie, CAO Yong, LIU Xiaojuan FOOD SCIENCE    2025, 46 (17): 31-42.   DOI: 10.7506/spkx1002-6630-20250303-007 Abstract （180）   HTML （8）    PDF（pc） （6943KB）（86）       Knowledge map    Save In this study, the inhibitory effects (3S,3′S) and (3R,3′R) astaxanthin (AST), derived from Haematococcus pluvialis and Xanthophyllomyces dendrorhous, respectively, were examined on porcine pancreatic α-amylase (PPAA), and the interaction mechanism between AST and PPAA was elucidated using circular dichroism (CD) spectroscopy, synchronous fluorescence spectroscopy, endogenous fluorescence spectroscopy, and molecular docking. The results showed that (3S,3’S) (> 94% pure) and (3R,3’R) (> 96% pure) AST were successfully prepared and identified. They showed no significant differences in inhibitory effects on PPAA activity. Both isomers slightly affected the microenvironment of tryptophan residues in PPAA, but they did not alter the overall protein conformation. Moreover, molecular docking analysis revealed that the binding site of AST isomers to PPAA was located within its catalytic pocket, which was identical to that of the enzyme inhibitor acarbose. The isomers interacted with the key amino acid residues in the catalytic center of the enzyme, namely Asp197, Glu233, and Asp300. Notably, Glu233 formed hydrogen bonds with both stereoisomers, indicating that they inhibited PPAA activity through a competitive mechanism. Endogenous fluorescence spectroscopy further demonstrated that the interaction between AST stereoisomers and PPAA exhibited static quenching, suggesting the formation of non-fluorescent complexes in the ground state. Although (3R,3’R) AST exhibited lower thermodynamic parameters, shorter hydrogen bond lengths, and interaction with more amino acid residues, its binding affinity was comparable to that of (3S,3’S) AST, thereby indicating that its inhibitory activity was not affected by the stereo-configurational difference. These findings provide a theoretical basis for the use of AST as a natural product for preventing hyperglycemia, and offer scientific support for the development of novel PPAA inhibitors and functional foods. Related Articles | Metrics

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Research Process on the Relationship between Multi-scale Structure of Wheat Starch and Gluten Network in Dough GAO Kun, LIU Yanxiang, TAN Bin FOOD SCIENCE    2025, 46 (16): 362-369.   DOI: 10.7506/spkx1002-6630-20250214-051 Abstract （245）   HTML （9）    PDF（pc） （2628KB）（86）       Knowledge map    Save Starch is one of the key determinants of dough formation. Its multi-scale structure and physicochemical properties significantly impact the development of the gluten network in dough, thereby ultimately affecting the quality of flour-based products. During the dough formation process, starch granules not only integrate into the gluten network via physical interactions, thus influencing gluten network development in dough, but also modulate the processing characteristics of dough through chemical interactions (such as covalent and non-covalent bonds) with gluten proteins. The multi-scale structure of starch granules determines their physicochemical properties, including gelatinization behavior and hydration capacity, which in turn affect their role in the formation of gluten network. However, there is currently a lack of comprehensive analysis on the relationship between the multi-scale structure of starch and the formation of dough gluten network. This paper systematically elucidates the multi-scale structure of wheat starch granules and the mechanism underlying its effect on the formation of dough gluten network. It summarizes the relationships between the granular structure, shell layer, bodies and molecular structure of wheat starch and the formation of dough gluten network. Furthermore, it examines the effects of physical, chemical, and biological technologies on the modification of natural starch granules and their application in dough processing. The objective is to establish a theoretical foundation for key technologies aimed at regulating the quality of flour products through starch granules and to provide technical guidance for their application. Related Articles | Metrics

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Application of Organoid Technology in Nutritional Evaluation HE Jian, ZHOU Xianchao, ZHANG Jingjing, SHEN Mengbi, MENG Mei, QIU Hongling, WANG Hui FOOD SCIENCE    2025, 46 (19): 347-359.   DOI: 10.7506/spkx1002-6630-20241218-156 Abstract （201）   HTML （25）    PDF（pc） （1969KB）（86）       Knowledge map    Save Organoids, as a cutting-edge technology in nutritional evaluation, demonstrate research advantages with greater physiological relevance over traditional cell and animal models. These complex 3D models replicate the structures and functions of human organs, having unique applications in assessing nutrient absorption, metabolism, dietary interventions, and the effects of nutritional imbalances. This review highlights the application scenarios and methodologies of various organoid models-such as intestinal, liver, kidney, and brain organoids-in nutritional assessment. Despite challenges like high costs and insufficient standardization, the application scope of organoids is rapidly expanding with ongoing technological advancements. This review summarizes the current research progress and future directions of organoids in nutritional evaluation. Related Articles | Metrics

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Isolation Optimization and Mucoadhesion Analysis of B-Hordein LI Feifan, CHI Xiaojun, QIN Yang, BU Lingjin, SHI Yuhang FOOD SCIENCE    2025, 46 (19): 79-88.   DOI: 10.7506/spkx1002-6630-20250421-167 Abstract （153）   HTML （11）    PDF（pc） （3744KB）（85）       Knowledge map    Save This study characterized the selective complex coacervation between hordein and pectin to confirm the selective binding behavior of different hordein components in order to develop a low-cost, readily scalable protein isolation method. Besides, the isolation of B-hordein was optimized and the adhesion properties of different components were also evaluated. The results demonstrated that B-hordein, the major component of hordein, preferentially bound to two types of pectin to form coacervates. High-methoxyl pectin (HMP) exhibited weaker binding affinity to B-hordein, as evidenced by the fact that the supernatant of the complex system contained a significant amount of B-hordein. In contrast, low-methoxyl pectin (LMP) showed stronger binding affinity to B-hordein. Protein spectrum analysis revealed that high-purity B-hordein could be obtained by collecting the coacervates from the Hordein/LMP1:1 system. Adjusting the pH enabled the secondary separation of B-hordein from LMP in the coacervates, with a B-hordein recovery of 65.29%. Meanwhile, B-hordein-based composites exhibited the best adhesion performance. This study provides a theoretical foundation for promoting the development of protein isolation technologies. Related Articles | Metrics

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Fe3O4 Nanoparticle-Enhanced Laccase-Copper Hybrid Nanoflower-Based Enzyme Sensor for Rapid Determination of Polyphenols in Foods GUO Mengmeng, LU Hang, CHANG Dingxin, YU Fan, LI Shuguo FOOD SCIENCE    2025, 46 (19): 195-204.   DOI: 10.7506/spkx1002-6630-20250324-180 Abstract （194）   HTML （12）    PDF（pc） （3519KB）（85）       Knowledge map    Save A novel biosensor, Lac-Cu/Fe3O4/MWCNTs-COOH/GCE, was prepared for the rapid and sensitive determination of polyphenols in foods by immobilizing magnetic nanosized ferric oxide (Fe3O4), carboxylated multi-wall carbon nanotubes (MWCNTs-COOH) and laccase-Cu (Lac-Cu) onto the surface of a glassy carbon electrode (GCE). The morphological structure of the modified material was characterized by scanning electron microscopy (SEM). This nanoenzyme sensor was characterized by cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). The CV results showed that the oxidation peak current (Ip) of gallic acid at GCE, Lac-Cu/GCE, Lac-Cu/MWCNTs-COOH/GCE and Lac-Cu/Fe3O4/MWCNTs-COOH/GCE was 19.38, 38.87, 46.61 and 59.95 μA, respectively, indicating that the biosensors of Fe3O4/MWCNTs-COOH and Lac-Cu had a significant catalytic effect on the electrochemical oxidation of gallic acid, the oxidation peak current increased by 2.10 times compared to the glassy carbon electrode. The experimental conditions optimized by linear sweep voltammetry (LSV) were as follows: 0.1 mol/L citric acid at pH 3 as the electrolyte solution, 4:1 of MWCNTs-COOH to Fe3O4 ratio, 5 μL of the composite solution, 4 U of Lac-Cu hybrid nanoflowers, and 12 min of enrichment time. Under these conditions, the Ip exhibited a linear relationship with polyphenol concentration (Cpp) over the range of 7 to 118 μmol/L, described by the equation Ip = 0.679 7 Cpp + 38.978 (R2 = 0.999 3). The limit of detection (LOD) was 1.5 × 10-9 mol/L (signal-to-noise ratio, RSN = 3). For the detection of oat polyphenols, this method outperformed the Folin phenol method in accuracy, with spiked recovery rates of 94.45% to 103.5%. With its advantages of rapidity, high accuracy, low LOD and good interference resistance, this method is practical for the rapid and sensitive determination of polyphenols in foods. Related Articles | Metrics

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Research Progress on the Structure and Biological Activity of Egg White Ovotransferrin FAN Yan, YANG Wenhua, LIANG Canhuan, CHEN Jialin, GU Xun’an, GAO Jiali, LIANG Xiaotong, HUANG Sheng, WANG Qin FOOD SCIENCE    2025, 46 (17): 424-434.   DOI: 10.7506/spkx1002-6630-20250301-003 Abstract （272）   HTML （19）    PDF（pc） （3606KB）（85）       Knowledge map    Save Ovotransferrin (OVT) is a functional iron-binding egg protein with abundant nutritional value and a wide range of functional properties, which can be applied in a variety of food systems. Moreover, it is an ideal alternative to lactoferrin. The structure and physicochemical properties of OVT affect the performance of egg white in food processing, and the changes in its physicochemical properties are usually related to structural changes. This article reviews various purification and separation methods for OVT. The iron-binding sites and the mechanism of iron release are explained by comparing the tertiary structures of the apo and holo forms of OVT, and the phosphorylation and glycosylation modification sites of OVT are summarized. The relationship between physicochemical properties of OVT and its structural changes is discussed. Various biological activities of OVT and its application in the food and medical industries are described. In addition to being used as a natural food preservative, immunomodulator, and functional food ingredient beneficial to human health, OVT also shows great potential in preparing food-grade carriers to improve the bioavailability of nutritional and active ingredients. Finally, the challenges and future directions of OVT research are provided. Related Articles | Metrics

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Construction and Development of the Safety Regulatory System for Food Flavor Ingredients in the United States and Its Implications for China MA Chenwei, Richard PISANO Jr, FENG Tao, LAI Zhanyan FOOD SCIENCE    2025, 46 (17): 435-445.   DOI: 10.7506/spkx1002-6630-20250126-201 Abstract （204）   HTML （6）    PDF（pc） （2054KB）（85）       Knowledge map    Save The safety supervision of food flavorings is of great significance for public health. The regulatory system in the United States, with its mature evaluation mechanism and transparent policies, has a significant global influence. The U.S. regulatory system originated from the Federal Food, Drug, and Cosmetic Act of 1938, and was further refined by the Food Additives Amendment of 1958, which introduced the definition of “generally recognized as safe” (GRAS) substances. The Expert Panel of the Flavor and Extract Manufacturers Association (FEMA) assesses flavor ingredients based on rigorous scientific criteria and publishes the results through the GRAS list. This system is not only widely applied in the United States but also has had a profound impact on the regulatory systems of international organizations and other countries. In contrast, the regulatory system of China for food flavorings has also been continuously improved to form a multi-department collaborative supervision model led by the State Administration for Market Regulation based on national standards and regulations, emphasizing the leading role of the government. Through comparative analysis, the differences in the regulatory systems of food flavorings between China and the United States are revealed, and suggestions for optimizing China’s regulatory system are put forward, with the aim of promoting the safe and orderly development of the food industry. Related Articles | Metrics

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Composition Analysis and Biological Activity of Ginger Essential Oil Extracted by Different Methods MI Zhenzhen, MU Honglei, NIU Ben, YIN Ming, SHEN Chaoyi, XU Guangzhi, GAO Haiyan, CHEN Hangjun FOOD SCIENCE    2025, 46 (18): 180-189.   DOI: 10.7506/spkx1002-6630-20250305-038 Abstract （246）   HTML （11）    PDF（pc） （4318KB）（85）       Knowledge map    Save To evaluate the impacts of different extraction methods on the properties of ginger essential oil, this study investigated the yield, physicochemical properties, thermodynamic characteristics, and functional group composition of ginger essential oil extracted by four techniques: steam distillation (SD), ultrasound-assisted steam distillation, enzymatic hydrolysis combined with steam distillation and ultrasound-enzyme synergistic assisted steam distillation (UEASD). In addition, the chemical composition, antioxidant and antibacterial activity of the extracted oils were evaluated. The results indicated that UEASD significantly increased the yield of ginger essential oil compared with the other methods (P < 0.05) and improved the physicochemical and thermodynamic properties. Fourier transform infrared spectroscopy (FTIR) analysis revealed that ginger essential oil mainly contained terpenes, alcohols, ketones and aldehydes. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 85 compounds, with the essential oil extracted by UEASD being rich in terpenes (48.16%), ketones (13.16%), and aldehydes (2.63%). Moreover, the UEASD-extracted oil exhibited strong scavenging capacity against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and hydroxyl radical, with half maximal inhibitory concentration (IC50) of 1.84, 1.20, and 2.26 mg/mL, respectively, which was higher than that of the positive control VE. The essential oil was effective against Staphylococcus aureus, Escherichia coli, and Penicillium citrinum. This study provides a scientific basis and technical support for the development of high-quality, value-added ginger essential oil products. Related Articles | Metrics

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Multidimensional Analysis of Antibiotic Residues in Plant-Derived Agricultural Products: Source Characteristics, Regulatory Standards, Risk Assessment, and Future Prospects WANG Weitao, YANG Guiling, WANG Xinquan, WANG Dou, LUO Ting FOOD SCIENCE    2025, 46 (22): 412-422.   DOI: 10.7506/spkx1002-6630-20250409-074 Abstract （164）   HTML （12）    PDF（pc） （1999KB）（85）       Knowledge map    Save The issue of antibiotic residues in plant-derived agricultural products and their potential health risks have garnered increasing attention. This review systematically examines the distribution characteristics of antibiotic residues in common plant-derived products such as vegetables, fruits, and cereals, revealing significant variations among different categories of agricultural products. The problem of antibiotic residues in leafy vegetables is particularly prominent, primarily involving tetracyclines, quinolones, and sulfonamides. Through an in-depth analysis of the primary sources and potential health risks of antibiotics in plant-derived agricultural products, it has been found that the sources of antibiotic residues are complex and diverse. While the health risk of dietary intake of antibiotic residues remains controversial, the risk of antibiotic resistance warrants serious attention. Furthermore, this review compares and analyzes the differences in detection standards and maximum residue limits (MRLs) for antibiotics in plant-derived agricultural products across various countries and regions. Finally, it provides an outlook on future research directions, aiming to offer a scientific basis for the quality and safety regulation and the risk assessment of plant-derived agricultural products. Related Articles | Metrics

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Progress and Challenges in the Application of Metal-Organic Framework-Based Electrochemical Sensors for Rapid Detection of Mycotoxins JIANG Yafeng, ZHENG Qiuyue, ZHANG Xiaobo, CAO Jijuan FOOD SCIENCE    2026, 47 (6): 1-11.   DOI: 10.7506/spkx1002-6630-20251105-033 Abstract （154）   HTML （20）    PDF（pc） （3726KB）（85）       Knowledge map    Save In recent years, food safety issues have become a growing global concern. Mycotoxins, as secondary metabolites produced by molds, pose a serious threat to human and animal health. Traditional detection methods such as high performance liquid chromatography (HPLC), gas chromatography (GC), and enzyme-linked immunosorbent assay (ELISA), although possessing high sensitivity and accuracy, are operationally complex, relatively costly, and unsuitable for rapid on-site testing. Electrochemical sensing methods, with their high sensitivity, ease of miniaturization, rapid analysis, and low cost, have emerged as reliable alternatives, demonstrating significant potential in food safety testing. Metal-organic frameworks (MOFs), owing to their unique porous structures, tunable surface properties, and excellent catalytic performance, have become ideal materials for constructing highly efficient electrochemical sensors. This review systematically summarizes recent advances in MOF-based electrochemical sensors for mycotoxin detection, focusing on their applications in detecting aflatoxins (AFs), ochratoxin A (OTA), fumonisins (FBs), and patulin (PAT). This article explores the synthesis methods and surface functionalization for MOFs and their advantages in enhancing sensitivity, selectivity, and interference resistance. It also discusses the challenges (such as complex matrix interference and sensor stability) and future directions (the development of multifunctional sensors and compact, portable devices) in this field. This review aims to provide advanced research perspectives and technical references for the field of food safety detection. Related Articles | Metrics

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Research Progress in the Biosynthesis, Purification and Nutritional Application of Nervonic Acid GAO Yunqi, ZHANG Yi, ZHOU Mengzhou, CHEN Yang, HU Shan, SUN Zhouliang, GUO Hongtao, PING Lei, ZHENG Mingming FOOD SCIENCE    2026, 47 (5): 13-25.   DOI: 10.7506/spkx1002-6630-20250927-222 Abstract （178）   HTML （19）    PDF（pc） （2208KB）（84）       Knowledge map    Save Nervonic acid is a very long-chain monounsaturated fatty acid with physiological effects including promoting nerve regeneration and regulating lipid metabolism. It has wide application potential in fields such as infant formula, health foods, and medicine. This review summarizes the distribution characteristics of natural nervonic acid from different sources such as animals, plants and microorganisms, focusing on recent progress in the biosynthesis of nervonic acid using oleaginous microorganisms such as Yarrowia lipolytica and Rhodosporidium toruloides. We shed light on the industrial prospects of its biomanufacturing. On this basis, we address the development trends and future prospects of nervonic acid enrichment and purification, efficacy evaluation and product development. This review aims to provide a theoretical basis for the biological manufacturing of nervonic acid and offer a scientific reference for its industrial production and high-value applications. Related Articles | Metrics

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Functional Mechanism of Prebiotics in Polyhydroxybutyrate, Fermentation Production and Its Application in Food Tianyu Cui XIN Jia-ying FOOD SCIENCE    Accepted: 13 April 2026

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Analysis of Selenium Enrichment Levels and Aroma Component Differences in Different Oolong Tea Varieties Shu-Han WANG Ziwen Ren FOOD SCIENCE    Accepted: 13 April 2026

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Multidimensional Quality Analysis and Identification Model Construction of Three Citrus Varieties FANG Lin, XU Zhengyang, WANG Meng, GUO Wei, ZHAO Zhilei, WU Linxia FOOD SCIENCE    2026, 47 (8): 259-269.   DOI: 10.7506/spkx1002-6630-20251024-189 Abstract （93）   HTML （12）    PDF（pc） （4164KB）（83）       Knowledge map    Save Three citrus varieties, namely Newhall navel, the hybrid citrus Ehime, and Jiuyuehong navel, were examined for 21 sensory attributes, 12 nutritional components, and 73 volatile compounds. On this basis, multidimensional quality analysis was performed using multivariate statistical analysis to determine key differential compounds and establish a variety identification model. The results indicated that Newhall exhibited the highest values of longitudinal diameter, fruit navel size, peel thickness, firmness, soluble solids content (SSC), titratable acidity (TA), total flavonoids, citric acid, tartaric acid, and VC content. Ehime had the thinnest peel, lowest firmness, highest edible ratio and SSC/TA ratio, and highest malic acid content. Jiuyuehong exhibited the largest fruit transverse diameter and highest a* value, along with the highest glucose, fructose, and total carotenoid contents. Principal component analysis (PCA), correlation analysis, and cluster analysis collectively identified five core non-volatile quality indicators: peel color difference index (CI), transverse diameter, single fruit mass, SSC, and VC content. A total of 73 volatile compounds were detected across the three varieties, with terpenes being the most abundant, primarily limonene and valenene. Based on variable importance in projection (VIP) > 1 and P < 0.05, eight volatile core quality indicators were selected: valencene, limonene, (+)-nootkatone, γ-selinene, α-guaiene, γ-gurjunene, β-selinene, and β-guaiene. Using the 13 core quality indicators selected, a partial least squares discriminant analysis (PLS-DA) model was constructed. The variety identification accuracy reached 100% for both the training and test sets, demonstrating that these core quality indicators effectively retain and characterize the majority of quality differences among the three citrus varieties. These findings provide data support for citrus quality evaluation, variety classification, and consumer purchasing decision. Related Articles | Metrics

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Development of a CRISPR/Cas12a-Based Fluorescence Detection Method for Pseudomonas fluorescens in Dairy Products XIE Xinna, QIU Manyan, ZHANG Xiru, ZHU Danqing, ZHANG Jingwen, YANG Xinyan, JIANG Yujun, MAN Chaoxin, ZHANG Xianlong FOOD SCIENCE    2025, 46 (23): 13-20.   DOI: 10.7506/spkx1002-6630-20250523-152 Abstract （171）   HTML （29）    PDF（pc） （4347KB）（83）       Knowledge map    Save In this study, by designing specific polymerase chain reaction (PCR) primers and clustered regularly interspaced short palindromic repeats (CRISPR) RNA (crRNA) probes targeting the aprX gene of Pseudomonas fluorescens, a CRISPR/CRISPR-associated protein 12a (Cas12a)-based fluorescence assay was successfully established for the rapid and sensitive detection of P. fluorescens in dairy products. The results showed that the assay exhibited a linear range of 102–108 CFU/mL, with a limit of detection (LOD) of 101 CFU/mL. Moreover, the method demonstrated excellent specificity and no cross-reactivity with common pathogens (such as Salmonella). Furthermore, recoveries from pasteurized milk and ultra-high temperature-treated milk spiked with different concentrations of P. fluorescens ranged from 102.218% to 111.981%. Overall, the CRISPR/Cas12a fluorescence assay exhibited high sensitivity and specificity, providing a novel approach for the rapid detection of P. fluorescens in dairy products. Related Articles | Metrics

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Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan FOOD SCIENCE    2025, 46 (23): 63-73.   DOI: 10.7506/spkx1002-6630-20250615-100 Abstract （163）   HTML （5）    PDF（pc） （3349KB）（83）       Knowledge map    Save This study investigated the dynamic changes of volatile flavor compounds, fatty acids, amino acids, and small-molecule sugars in charcoal-roasted Qidan Wuyi rock tea during the roasting process using electronic nose (E-nose) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS). Orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to identify nine key differential compounds, namely (E,E)-2,4-heptadienal, 3,5-octadien-2-one, α-ionone, (E,E)-2,4-hexadienal, linalool, phenylacetaldehyde, aspartic acid, serine, and D-arabinose. The findings of this study provide data support and a theoretical basis for standardizing the roasting process of Wuyi rock tea, establishing an objective quality evaluation system, and facilitating targeted product development. Related Articles | Metrics

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Preparation and Characterization of Antioxidant Peptides from Pumpkin Seeds and Their Protective Effect against H2O2-induced Damage in Caco-2 Cells HAN Xunze, YU Wenjun, ZHANG Yu, ZHAO Jing, LI Quanhong FOOD SCIENCE    2025, 46 (18): 146-154.   DOI: 10.7506/spkx1002-6630-20250224-117 Abstract （266）   HTML （20）    PDF（pc） （3658KB）（83）       Knowledge map    Save In this study, antioxidant peptides were prepared from defatted pumpkin seeds and purified by ultrafiltration and reverse-phase high performance liquid chromatography (RP-HPLC). Their antioxidant activity analysis and structural characterization were carried out. Moreover, their protective effects against oxidative damage in Caco-2 cells were investigated. The results indicated that 41.83% of pumpkin seed peptides had molecular masses less than 1 000 Da. The peptides had significant in vitro antioxidant activity, scavenging (91.62 ± 0.48)% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical at a concentration of 40 mg/mL. The purified antioxidant peptides (at concentrations ranging from 50 to 400 μg/mL) exhibited no cytotoxic effects. The antioxidant peptides significantly increased the survival rate of H2O2-stimulated Caco-2 cells while increasing the activities of superoxide dismutase (SOD) and catalase (CAT). Additionally, the levels of reactive oxygen species (ROS) and malondialdehyde (MDA) were markedly reduced, demonstrating a good protective against H2O2-indued damage in Caco-2 cells. This study provides a reference for the comprehensive development and high-value utilization of pumpkin seeds and establishes a foundation for the application and development of pumpkin seed antioxidant peptides as a novel antioxidant agent. Related Articles | Metrics

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Effects of Enzyme Addition on the Evolution of Starch Supramolecular Structure and the Quality of Steamed Bread Made with Starch from Frozen Dough WANG Hongwei, WANG Fei, JIA Mengyuan, ZHANG Hua, ZHANG Yingying, SONG Mengkun, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHU Yingying, SHEN Huishan, SU Dongmin FOOD SCIENCE    2025, 46 (19): 89-97.   DOI: 10.7506/spkx1002-6630-20250520-129 Abstract （202）   HTML （5）    PDF（pc） （4486KB）（83）       Knowledge map    Save The effect of addition of mixtures of α-amylase and transglutaminase (TGase) on the quality, starch multiscale structure and physicochemical properties of frozen dough and the quality of steamed bread made with starch extracted from frozen dough. The results showed that enzymatic treatment decreased the content of freezable water in the dough system (13.84%–11.56%) and induced the formation of a starch-protein interfacial interlocking structure, inhibiting phase separation caused by freeze-thaw cycles. The double-helix content (36.2%–30.5%) and short-range order (R1 045/1 022 = 0.93–0.79) of starch decreased, and the amorphous region content increased (59.5%–60.1%), leading to a decrease in the gelatinization temperature and gelatinization enthalpy (ΔH), an increase in peak viscosity and rheological properties, and higher elasticity and viscosity. In addition, repeated freeze and thaw of starch in dough decreased the specific volume of steamed bread (2.03–1.78 mL/g), and significantly increased the hardness and chewiness. Enzymatic treatment of starch in dough improved the specific volume and texture properties of steamed bread. The specific volume and texture properties of steamed bread made with starch from frozen dough with 900 U/kg of α-amylase were closer to the level of the unfrozen control group, the specific volume increased from 1.78 to 1.95 mL/g, and the hardness decreased from 1 281.38 to 920.67 g. In conclusion, enzymatic treatment can improve the processing quality of frozen dough by affecting the structure and physicochemical properties of starch. Related Articles | Metrics

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Lipid-Lowering and Antioxidant Effects of Low-Sugar Fermented Clear Goji Berry Juice on Hyperlipidemic Caenorhabditis elegans LIN Jiaqi, YANG Rui, WANG Xiaoli, BAI Xinyu, YAO Zhengying, SUN Lijun FOOD SCIENCE    2025, 46 (16): 202-211.   DOI: 10.7506/spkx1002-6630-20250102-005 Abstract （208）   HTML （25）    PDF（pc） （4136KB）（82）       Knowledge map    Save This study was designed to investigate the lipid-lowering and antioxidant effects of low-sugar fermented clear Lycium barbarum juice on hyperlipidemic C. elegans. Hyperlipidemia was induced by 50 mmol/L glucose. The effect of the fermented juice on the lifespan, lipofuscin content, locomotor capacity, body dimension, lipid accumulation, reactive oxygen species (ROS) level, acute oxidative stress resistance, antioxidant capacity, and lipid metabolism-related gene expression of the nematode. The results demonstrated that the fermented juice significantly extended the lifespan, reduced the lipofuscin accumulation, enhanced the locomotor capacity, and improved the body dimension of hyperlipidemic C. elegans. In addition, it reduced the quantity of lipid droplets and fat deposition, significantly decreased the ROS level, increased the glutathione (GSH) content and antioxidant enzyme activities including glutathione peroxidase (GSH-Px), catalase (CAT) and superoxide dismutase (SOD), lowered the malondialdehyde (MDA) content, and thereby enhanced the antioxidant capacity. Meanwhile, the fermented juice significantly down-regulated the relative expression levels of the lifespan-related genes age-1 and sir-2.1, as well as those of the lipid metabolism-related genes fasn-1, fat-3, fat-5, fat-7 and eat-2. These findings collectively indicate that low-sugar fermented clear L. barbarum juice effectively alleviates oxidative stress and lipid accumulation induced by high glucose concentrations, exhibiting significant lipid-lowering effects. Related Articles | Metrics

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Comparative Study on Lipid Dynamics in Maternal Breast Milk between Preterm and Term Infants of Han Ethnicity in Northwestern China FENG Yan, WANG Xinyue, XUE Jianlan, LUO Xiaoqin, SU Li, LI Ting, DUAN Sufang, LIU Biao, SITU Wenyou FOOD SCIENCE    2025, 46 (17): 10-21.   DOI: 10.7506/spkx1002-6630-20250325-190 Abstract （196）   HTML （15）    PDF（pc） （3195KB）（81）       Knowledge map    Save Objective: To conduct comparative analysis of the dynamic trend of breast milk lipid composition across different lactation stages in mothers of preterm and term infants with the aim of providing a basis for optimizing feeding strategies for preterm neonates. Methods: From January 2023 to May 2024, nine preterm mother-infant dyads and ten term mother-infant dyads were recruited from Northwest Women’s and Children’s Hospital and two tertiary hospitals in Gansu province. Breast milk samples were collected at three time points: days 0–7 postpartum (colostrum), days 8–14 (transitional milk), and 2 months (mature milk). High-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD), liquid chromatography-tandem quadrupole mass spectrometry (LC-qMS) and gas chromatography with flame ionization detection (GC-FID) were used to quantify total fat, structural lipids, gangliosides, phospholipids, and fatty acids in breast milk. Results: The lipid composition and its dynamic changes in breast milk for preterm infants significantly differed from those in breast milk for term infants. In preterm breast milk, total phospholipids, phosphatidylcholine (PC), and phosphatidylserine (PS) levels remained stable throughout the lactation period, whereas those in term breast milk gradually decreased. Total phospholipids, PC and sphingomyelin (SM) levels in preterm colostrum, as well as SM levels in preterm transitional and mature milk were lower than their respective counterparts in term breast milk. Conversely, phosphatidylethanolamine (PE) content was higher in preterm mature milk than in its term counterpart. Fatty acid analysis revealed that eicosatrienoic acid (20:3n3) concentrations in preterm colostrum and transitional milk, as well as eicosapentaenoic acid (EPA, 20:5n3) levels in preterm transitional and mature milk were significantly lower than their counterparts in term breast milk. However, no statistically significant differences were observed between preterm and term breast milk in docosahexaenoic acid (DHA, 22:6n3) or arachidonic acid (ARA, 20:4n6) concentrations across lactation stages. Conclusion: The lipid composition of human milk for preterm infants remains relatively stable: the levels of total phospholipids, PC, and PS remain stable, likely in response to the nutritional requirements of preterm infants, while PE levels in mature milk markedly increase, which is maybe related to the neurodevelopmental requirements. Additionally, the levels of key long-chain unsaturated fatty acids (e.g., EPA) are lower in preterm than in term breast milk, underscoring the need for targeted nutritional interventions to address the specific demands during the rapid developmental phases. Related Articles | Metrics

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Effect of Lactiplantibacillus plantarum Fermentation on the Contents and Functional Activities of Active Substances in Ginseng during in Vitro Simulated Digestion ZHENG Zhihao, LI Xiaochun, LIN Dengfan, ZHOU Yingjun, PENG Yuande, SONG Shuai, CAI Jinwen, WANG Haixuan, XIE Chunliang FOOD SCIENCE    2025, 46 (22): 236-245.   DOI: 10.7506/spkx1002-6630-20250603-015 Abstract （219）   HTML （13）    PDF（pc） （3398KB）（81）       Knowledge map    Save To investigate the effect of lactic acid bacterial fermentation on the release and functional activities of active substances in ginseng during in vitro simulated digestion, this study established an in vitro oral-gastric-intestinal digestion model. High performance liquid chromatography (HPLC) was used to analyze the dynamic changes in total phenols, total flavonoids, polysaccharides, and monomeric ginsenosides during the digestion of ginseng fermented and not fermented with Lactiplantibacillus plantarum. Additionally, the antioxidant activity and hypoglycemic activity of the resulting digests were evaluated. The results indicated that lactic acid bacterial fermentation significantly promoted the release of active substances during in vitro simulated digestion. In the intestinal digestion stage, the release of total phenols from fermented ginseng reached (3.65 ± 0.11) mg/g, which increased 30.3% compared with non-fermented ginseng (P < 0.05). The release of total flavonoids from fermented group temporarily decreased during the gastric digestion stage, due to the acidic environment, but increased to (1.18 ± 0.04) mg/g in the subsequent intestinal digestion. Furthermore, compared with the non-fermented control, fermentation significantly increased the release of the rare ginsenosides F2, Rg3, CK, and Rh2 from (10.21 ± 0.19), (0.62 ± 0.13), (1.43 ± 0.16), and (0.38 ± 0.07) mg/g to (12.57 ± 0.07), (8.32 ± 0.54), (7.25 ± 0.21), and (1.81 ± 0.12) mg/g during the intestinal digestion stage, respectively. After intestinal digestion, the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, ferric ion reducing antioxidant power (FRAP), superoxide anion radical scavenging capacity, and α-glucosidase inhibitory activity of fermented ginseng were (89.22 ± 3.04)%, 0.57 ± 0.01, (41.36 ± 0.96)%, and (83.81 ± 0.71)%, respectively, which were 21.8%, 15.2%, 141.3%, and 8.3% higher than those of the non-fermented control, respectively. Correlation analysis revealed that the contents of total phenols, polysaccharides, and rare ginsenosides (F2, Rg3 and CK) were positively correlated with antioxidant and hypoglycemic activities, while the prototype ginsenosides Rg1 and Re were negatively correlated with both activities. In conclusion, lactic acid bacterial fermentation transforms prototype ginsenosides in ginseng through enzymatic hydrolysis, synergizing with the digestive environment to further promote the release and transformation of active substances, significantly enhancing the bioavailability and functional activity of digestive products. This study provides a theoretical basis for developing high-value-added functional foods based on ginseng. Related Articles | Metrics

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Correlation Analysis of Physicochemical Factors and Flavor Compounds with Microbial Communities during Stack Fermentation of Fermented Grains for Taorong-Type Baijiu LIU Yanbo, WENG Xixi, ZHANG Pengpeng, GENG Huanhuan, XU Yizhao, LIU Yi, HAN Suna, PAN Chunmei FOOD SCIENCE    2025, 46 (24): 162-173.   DOI: 10.7506/spkx1002-6630-20250407-052 Abstract （136）   HTML （13）    PDF（pc） （4819KB）（81）       Knowledge map    Save To explore the mechanism of the stack fermentation process in Taorong-type Baijiu brewing, this study collected fermented grain (Jiupei) samples at different stacking stages for analysis of the microbial community structure and dynamic changes during the stack fermentation process using the Illumina MiSeq high-throughput sequencing platform. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the flavor compounds in Jiupei, and redundancy analysis (RDA) combined with Spearman correlation coefficients was applied to assess the correlations of physicochemical factors and flavor compounds with microbial communities. The results showed that Firmicutes was the dominant bacterial phylum throughout the stack fermentation process, with the relative abundance of Bacillus reaching its peak (63.47%) at 24 h. The fungal community was primarily composed of Ascomycota; Wickerhamomyces-Candida_clade was more abundant in the early stage (0–12 h), while the relative abundance of Pichia increased continuously with stacking time. Starch was identified as the key physicochemical factor influencing microbial succession during the fermentation process. Furthermore, correlation analysis revealed that the fungal genus Wickerhamomyces-Candida_clade exhibited significantly negative correlations with alcohols and esters (P < 0.05), whereas the bacterial genus Weissella showed significantly positive correlations with these flavor compounds (P < 0.05). Notably, Bacillus was strongly negatively correlated with acids (P < 0.01). These findings provide a theoretical foundation for further elucidating the fermentation mechanism of Taorong-type Baijiu. Related Articles | Metrics

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Research Progress on the Compliant Application and Delivery Systems of Lutein in Health Foods DUAN Hao, LIU Jiaqi, REN Xiangrui, SONG Wei, ZHANG Shaoshi, BAO Shuyuan, CHANG Xinyue, LI Lu, WANG Li, YAN Wenjie FOOD SCIENCE    2026, 47 (2): 366-375.   DOI: 10.7506/spkx1002-6630-20250812-085 Abstract （160）   HTML （14）    PDF（pc） （3311KB）（81）       Knowledge map    Save Lutein is employed as a colorant in a diverse range of food products. Given its remarkable functional characteristics, it has also found application in health foods and pharmaceuticals. Lutein exhibits multiple health-promoting effects, including alleviating visual fatigue, exerting antioxidant properties, and facilitating the development of the brain’s nervous system. When it is utilized as a raw material for health foods, its dosage design must carefully consider both its effective and safe dosages. However, when lutein serves as a functional ingredient in health foods, there are currently no national standards available for guiding its application levels. Against this backdrop, this paper comprehensively examines and analyzes the current application status of lutein in health foods in China, the basis for its compliant use, and the latest advancements in its functional mechanisms. It provides a comprehensive review of the application guidelines and limits of lutein in eight countries and regions including China. In addition, this paper delves into recent progress in delivery systems aimed at enhancing the efficient utilization of lutein. The overarching objective is to offer valuable references and a solid foundation for the research, development, and application of lutein in health foods. Related Articles | Metrics

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Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong FOOD SCIENCE    2026, 47 (2): 386-397.   DOI: 10.7506/spkx1002-6630-20250722-179 Abstract （216）   HTML （11）    PDF（pc） （3037KB）（81）       Knowledge map    Save Egg yolk lecithin is a natural animal-derived phospholipid complex, primarily composed of phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, lysophosphatidylcholine, and lysophosphatidylethanolamine, and has multiple bioactivities such as neuroprotection, hepatoprotection, anti-aging, and immunomodulation. Techniques such as solvent extraction, supercritical fluid extraction, membrane separation and column chromatography can effectively isolate lecithin from egg yolk, and the lecithin can be precisely characterized by mass spectrometry (MS)-based lipidomics. Egg yolk lecithin, a unique amphiphilic substance containing a hydrophilic polar phosphate head and a hydrophobic tail consisting of fatty acid chains, can form bilayer vesicles, making it suitable for encapsulating sensitive active substances or small molecule drugs to improve their bioavailability. The application scope of egg yolk lecithin has expanded from traditional foods to high-value-added pharmaceuticals, health foods and cosmetics, showing significant development potential. This article systematically reviews the structural characteristics, extraction and identification methods, bioactivities, and applications of egg yolk lecithin, with a view to providing a theoretical reference for its future research and high-value-added application. Related Articles | Metrics

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Development and Biocontrol Effect of a Composite Yeast Agent Against Strawberry Gray Mold cc cong longmei Jing-Ting DU FOOD SCIENCE    Accepted: 28 July 2026

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Determination of Rhodamine B in Condiments by Time-Resolved Fluorescence Immunochromatography WANG Zhaopeng, GAO Xinyan, LIU Xiaoqing, SHI Jinrui, CHEN Yilin, ZHU Xinyu, CHEN Zhiyue FOOD SCIENCE    2026, 47 (2): 1-9.   DOI: 10.7506/spkx1002-6630-20250822-159 Abstract （160）   HTML （26）    PDF（pc） （2960KB）（80）       Knowledge map    Save In this study, a time-resolved fluorescence immunochromatographic assay (TRFICA) was developed for the rapid determination of rhodamine B (RB) in condiments. Labeling conditions for fluorescent probes, test strip coating conditions and reaction conditions were optimized. The limits of detection (LOD) of the TRFICA method were determined to be 1.9, 0.7, and 1.5 µg/kg for chili powder, chili oil and tomato sauce, respectively, and the linear ranges 3.4–22.4, 1.4–14.8, and 2.4–11.8 µg/kg, respectively. Recoveries of RB from spiked samples ranged from 87.0% to 106.1%, with coefficients of variation (CV) between 5.4% and 11.6%. Moreover, a strong correlation was observed between the results obtained by this method and those from liquid chromatography-tandem mass spectrometry (LC-MS/MS) (R2 = 0.941 3). This study presents a novel technical tool that supports efforts to prevent the illegal use of RB in condiments. Related Articles | Metrics

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Metabolomic Analysis and Comparison of Antioxidant Activity of Fruiting Bodies and Cultured Mycelia of Collybia nuda ZHANG Shixin, GENG Yangyang, LIU Yana, HU Bokai, WANG Jihui FOOD SCIENCE    2026, 47 (2): 92-103.   DOI: 10.7506/spkx1002-6630-20250807-052 Abstract （143）   HTML （9）    PDF（pc） （5274KB）（80）       Knowledge map    Save To elucidate the patterns of metabolite accumulation in the fruiting bodies and cultured mycelia of Collybia nuda and evaluate the potential of the cultured mycelia as a substitute for the fruiting bodies in terms of active components and antioxidant activity, the mature fruiting bodies and the mycelia cultured for 10, 20, and 30 days were examined for contents of major active components, and the in vitro antioxidant activities of the aqueous and 70% ethanol extracts of the fruiting bodies and mycelia were assessed. Additionally, metabolite profiles were analyzed using non-targeted metabolomics. The results indicated that the contents of total triterpenoids in the mycelia significantly surpassed that in the fruiting bodies. The contents of total flavonoids and total phenols increased with culture time, reaching levels that did not significantly differ from those of the fruiting bodies on the 30th day. The contents of total polysaccharides in the 30-day-old mycelium was significantly higher than in the fruiting bodies. The free radical scavenging capacity of the mycelia were ranked in the decreasing order of hydroxyl radicals > superoxide anion radicals > 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The superoxide anion radical scavenging rate of the mycelium aqueous extract on the 10th day of fermentation was (64.73 ± 1.68)%, while the hydroxyl radical scavenging rate of the ethanol extract was (76.71 ± 1.19)%, demonstrating strong antioxidant activity. Non-targeted metabolomics analysis identified 517 and 450 metabolites as significantly different between the fruiting bodies and the mycelia of different ages and between the mycelia of different ages, respectively. These were primarily classified as lipids and lipid-like molecules, organic heterocyclic compounds, and organic acids and derivatives. K-means clustering revealed time-dependent dynamic changes in differential metabolites from the mycelia during the culture period. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that some differential metabolites were significantly enriched in the basic metabolic pathways and the ATP-binding cassette (ABC) transporter pathway, which were key pathways related to the metabolic differences between the fruiting bodies and the mycelia. In the early stage of culture, the differential metabolites in the mycelia were mainly enriched in the biosynthesis of amino acids, carbon metabolism, and various antibiotic biosynthesis pathways. In the mid-to-late stages, they were significantly enriched in propionate metabolism, biosynthesis of various secondary metabolites, fatty acid biosynthesis, and the pentose phosphate pathway. Additionally, bioactive metabolites such as ergothioneine, dehydroevodiamine and panaxacol were significantly up-regulated in the late culture stage, reflecting a metabolic shift from basal metabolism toward bioactive compound accumulation and metabolic homeostasis. This study provides a theoretical foundation for understanding the metabolic mechanisms of the fruiting bodies and mycelium of C. nuda and for exploiting their high-value bioactive constituents. Related Articles | Metrics

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Effect of Nine Steaming-Sun Drying Cycles on the Contents of Polysaccharides and Irritant Components in Polygonatum kingianum Collett & Hemsl and Development of Evaluation Indicator for the Removal of Irritation HUANG Wei, LOU Wenyong, WANG Juan FOOD SCIENCE    2025, 46 (23): 294-303.   DOI: 10.7506/spkx1002-6630-20250610-064 Abstract （289）   HTML （10）    PDF（pc） （4379KB）（80）       Knowledge map    Save The effect of the traditional processing method of nine steaming-sun drying cycles on the contents of polysaccharides and irritant components (saponins, calcium oxalate, and n-hexanal) in Polygonatum kingianum Collett & Hemsl. By integrating chemical analysis, microscopic observation, and sensory evaluation, the study explored the pattern of compositional changes and its intrinsic link with the reduction of irritation. The results showed that the polysaccharide content decreased overall with increasing steaming-sun drying cycles, with a 70% reduction after nine steaming-sun drying cycles compared with the raw material. The saponin content showed a unimodal curve of first increasing and then decreasing, reaching its peak (46.78 mg/g) after three cycles. The calcium oxalate content was highly positively correlated with the sensory irritation (r = 0.94). Its acicular morphology gradually became blunted and eroded with increasing processing cycles, and its content continued to decline. With respect to volatile components, the content of n-hexanal sharply decreased after the first cycle (by more than 90%), the contents of aldehydes decreased in general, and the contents of acids and ketones increased. Time-intensity sensory evaluation indicated that the irritation of the raw material reached its peak within 30 seconds, while the sensory irritation of the sample subjected to six steaming-sun drying cycles basically disappeared within 120 seconds. Principal component analysis (PCA) showed that acicular calcium oxalate crystals were the major contributor to the irritation. Through correlation analysis, a comprehensive evaluation index for the removal of the irritation of P. kingianum Collett & Hemsl. was established: R/% =[1 − (0.272 × saponin content + 0.465 × calcium oxalate content + 0.262 × n-hexanal content)] × 100. This index can effectively quantify the removal of irritant components during the processing of P. kingianum Collett & Hemsl and has great practical application value. Related Articles | Metrics

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Analysis of Key Aroma Components in Wuyi Black Tea with Floral and Honey-like Aromas LIN Zhichao, CHEN Guohe, XIA Mengzhen, WANG Lianqing, XIAO Wanling, WANG Chao, NIU Li FOOD SCIENCE    2025, 46 (22): 120-126.   DOI: 10.7506/spkx1002-6630-20250527-185 Abstract （200）   HTML （11）    PDF（pc） （2035KB）（80）       Knowledge map    Save To investigate the material basis underlying the formation of the floral and honey-like aromas of Wuyi black, this study systematically analyzed the key aroma components in Wuyi black tea with floral and honey-like aromas using sensory evaluation, headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-olfactometry-time-of-flight-mass spectrometry (GC × GC-O-TOF-MS), and relative odor activity value (rOAV). Through sensory evaluation, six Wuyi black tea samples with typical floral and honey-like aroma were selected. Chromatographic analysis identified 331 volatile compounds, of which 41 were identified via olfactometry, including phenylacetaldehyde, neral, and linalool. Based on rOAV > 1, 32 key odor-active compounds were ultimately determined, such as linalool, linalool oxide I, and β-cyclocitral, which were recognized as core contributors to the characteristic floral and honey-like aromas of Wuyi black tea. This study provides a theoretical foundation for further studies on the formation mechanism and targeted processing regulation of floral and honey-like aromas in Wuyi black tea. Related Articles | Metrics

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Alleviating Effect and Mechanism of Boletus edulis Extract on Dextran Sodium Sulfate-Induced Enteritis in Mice CHANG Guofei, SHI Xiaoyu, CHENG Qin, ZENG Rongye, CHEN Tianzhen, HUANG Kailan, ZHANG Ming, ZHANG Xiuqing, MA Xiao FOOD SCIENCE    2025, 46 (23): 31-40.   DOI: 10.7506/spkx1002-6630-20250422-181 Abstract （164）   HTML （18）    PDF（pc） （5780KB）（80）       Knowledge map    Save This study systematically investigated the alleviating effect and underlying mechanism of Boletus edulis extract on dextran sodium sulfate-induced enterocolitis in mice. An integrated approach combining ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), multi-omics analysis, molecular docking, and network pharmacology was employed. The results showed that the active components of B. edulis extract and their potential targets were identified by UPLC-MS/MS and comprehensive analysis of multi-omics database. The targets of these active ingredients were predicted by network pharmacology and screened for potential targets of B. edulis against inflammatory bowel disease. By constructing compound-target interaction networks and protein-protein interaction networks, key target genes such as AKT1 and TNF were identified. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses indicated that the active components of B. edulis exerted anti-inflammatory effects by affecting several inflammation-related signaling pathways including the nuclear factor-kappa B (NF-κB) signaling pathway. Molecular docking studies further confirmed the interaction of the active ingredients in B. edulis with inflammation-related molecules and revealed that the anti-inflammatory effect of emeheterone (3,6-dibenzyl-5-methoxy-4-oxido-1H-pyrazin-4-ium-2-one) in B. edulis was particularly significant in inflammatory bowel disease. In addition, histological analysis with periodic acid-Schiff staining confirmed that B. edulis significantly restored intestinal mucin expression in dextran sodium sulfate-induced mice, and blood metabolomics analysis revealed that B. edulis ameliorated systemic metabolic disorders induced by dextran sodium sulfate by improving tryptophan and tyrosine metabolism. In summary, B. edulis may repair the intestinal mucosal barrier by inhibiting the nuclear factor-κB signaling pathway, effectively ameliorate dextran sodium sulfate-induced metabolic disorders in mice and restore metabolic homeostasis by regulating tryptophan and tyrosine metabolism. Overall, B. edulis can be used as a natural multi-targeted intervention strategy for intestinal inflammation with potential applications in the prevention and treatment of inflammatory bowel disease, providing a theoretical basis for the development of novel intestinal health intervention programs. Related Articles | Metrics

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Recent Advances in the Preparation and Application of Polyphenol-Based Composite Films in Food Preservation LI Zhongzhen, ZHOU Lijiao, WANG Lei, ZOU Liang FOOD SCIENCE    2025, 46 (16): 398-410.   DOI: 10.7506/spkx1002-6630-20250120-146 Abstract （287）   HTML （15）    PDF（pc） （2966KB）（80）       Knowledge map    Save Polyphenols are a class of natural secondary metabolites, and have emerged as an ideal raw material for active and intelligent food packaging due to their eco-friendly safety, exceptional antioxidant and antimicrobial activities, and unique environmental responsiveness. This review systematically summarizes the latest advances in the preparation and application in food preservation of polyphenol-based composite films. It focuses on polyphenol selection, loading strategies and innovative upgrading of the film-forming process, discussing their technical advantages and application scope. Meanwhile, it analyzes the antioxidant capacity, antimicrobial performance, environmental responsiveness, and barrier mechanism of the films, and reveals their efficacy in preserving the quality of foods, such as fruits/vegetables, meats, and aquatic products. It also discusses the challenges facing their application in food preservation. This review aims to provide theoretical support and technical pathways for the function-oriented design, process optimization, and application in food preservation of polyphenol-based composite films for the purpose of advancing the efficient, intelligent and sustainable development of the food packaging field. Related Articles | Metrics

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Differential Analysis of Metabolites in Different Parts of Rubus chingii Hu Based on Widely Targeted Metabolomics YU Qiang, YANG Min, PAN Ping, CHEN Fei, WANG Xianyong, DENG Shanggui, CHEN Hongjiang, LUO Yiyuan FOOD SCIENCE    2025, 46 (17): 231-243.   DOI: 10.7506/spkx1002-6630-20250311-093 Abstract （203）   HTML （18）    PDF（pc） （6612KB）（80）       Knowledge map    Save The differences in metabolite composition among different parts (roots, fruits, leaves and stems) of Rubus chingii Hu (R. chingii) were analyzed using widely targeted metabolomics based on ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). The results showed that a total of 1 726 metabolites were detected, and 610 differential metabolites belonging to 16 classes, such as acids, terpenes, glycosides and flavonoids, were selected between the four parts. Through multivariate statistical analysis and cluster heatmap analysis, it was found that the metabolomes of these four parts were clearly separated from each other, each being clustered into one group. Furthermore, the expression of differential metabolites was generally up-regulated in the leaves compared with the roots, fruits and stems. Flavonoids, the major functional components of R. chingii, were widely distributed in the roots, fruits and leaves. The relative contents of kaempferol-3-O-rutinoside and ellagic acid were the highest in the fruits and roots, respectively. Flavonoid metabolites were abundant in the roots, and the fruits were rich in phenolic acid metabolites. Terpenoids, alkaloids and phenylpropanoids were abundant in the leaves, among which the contents of caffeic acid, chlorogenic acid and salicylic acid were the highest. Gallic acid, catechin, epicatechin and proanthocyanidin derivatives were abundant in the stems. Kyoto Encyclopedia of Genes and Genomes enrichment analysis showed that the differential metabolites were mainly annotated and enriched in flavonoid biosynthesis, steroid hormone biosynthesis, arachidonic acid metabolism, and diterpenoid biosynthesis. The findings provide a theoretical reference for the development and comprehensive utilization of R. chingii, as well as the circular utilization and green development of R. chingii resources. Related Articles | Metrics

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Efficient Degradation of Ochratoxin A by Zn-Metal-Organic Framework Immobilized Lipase HUAN Jiaxin, HUANG Yanping, NIU Yanzhe, SONG Hong, LIU Manshun, YUAN Chunlong FOOD SCIENCE    2025, 46 (16): 175-182.   DOI: 10.7506/spkx1002-6630-20241227-237 Abstract （211）   HTML （3）    PDF（pc） （3994KB）（80）       Knowledge map    Save To enhance the stability of Amano lipase A (ANL) and its degradation efficiency toward ochratoxin A (OTA), ANL was immobilized on a Zn-metal-organic framework (Zn-MOF) carrier by a one-step in situ method, yielding ANL@Zn-MOF. Based on OTA degradation rate, the optimal immobilization conditions were determined as 8 mg, 2 h and 400 r/min for enzyme loading, immobilization time, and stirring speed, respectively. ANL@Zn-MOF was characterized by X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM). The results confirmed the successful loading of ANL onto Zn-MOF. ANL@Zn-MOF exhibited superior alkali tolerance, thermal stability, and ionic strength stability compared with free ANL. ANL@Zn-MOF degraded OTA more rapidly. Specifically, it (containing 20 ng/mL ANL) completely degraded OTA in 8 h, which was shortened by 66.7% compared with free ANL. Moreover, in a 500 mL reaction system, ANL@Zn-MOF degraded 69.3% of OTA in 12 h. Additionally, ANL@Zn-MOF exhibited excellent reusability, retaining 78% of its activity after five cycles of reuse. This study establishes a foundation for the application of ANL@Zn-MOF in degrading OTA in food systems and provides a reference for the use of MOFs in enzyme immobilization. Related Articles | Metrics

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Correlation Analysis between Microbial Community Succession and Organic Acids in the 5th Round of Stacking Fermentation of Sauce-Flavor Baijiu HUANG Junqiu, WANG Songtao, ZHANG Suyi, SHEN Caihong, TU Rongkun, CHEN Xiaoyan, WANG Qian, ZHANG Bing, YANG Shulin, XU Tao, PAN Xunhai, MING Hongmei FOOD SCIENCE    2025, 46 (18): 102-114.   DOI: 10.7506/spkx1002-6630-20250303-017 Abstract （245）   HTML （15）    PDF（pc） （8624KB）（80）       Knowledge map    Save In this study, the outer, middle and inner layers of fermented grains in the 5th round of stacking fermentation of sauce-flavor baijiu were analyzed for physicochemical factors, organic acid contents and microbial community structure by high performance liquid chromatography (HPLC) and high-throughput sequencing technology. Moreover, the correlation of microbial community succession with physicochemical factors and organic acid contents was analyzed to reveal the key environmental factors affecting the microbial community in fermented grains. The results showed that during the 5th round of stacking fermentation, there were significant differences in the temperature and acidity among different layers of fermented grains (P < 0.05). With the prolongation of stacking time, the organic acid content in each layer of fermented grains generally showed an increasing trend, and at the late stage of stacking fermentation, the contents of all organic acids except fumaric acid significantly differed among the three layers (P < 0.05). The average content of lactic acid across all layers was the highest (34.910 mg/g), followed by formic acid, acetic acid, succinic acid, and malic acid, all of which were the main organic acids in the 5th round of stacking fermentation. Saccharomycopsis, Thermomyces, Aspergillus and Thermoascus were the dominant fungal genera in the early stage of stacking fermentation while Kazachstania, Pichia and Zygosaccharomyces were the dominant fungal genera in the middle and late stages. Kroppenstedtia and Virgibacillus were the dominant bacterial genera throughout the entire fermentation process. The structure of the fungal community varied greatly as stacking fermentation progressed, while the structure of the bacterial community remained stable. However, the microbial community was differentially distributed among the layers of fermented grains. Correlation analyses showed that starch, reducing sugar, lactic acid and formic acid were the key environmental factors affecting the microbial community in fermented grains. The interaction between organic acids and key microorganisms differed among different layers of fermented grains. This study provides a theoretical basis for the regulation of the stacking fermentation process of sauce-flavor baijiu and the production of high-quality baijiu. Related Articles | Metrics

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Recent advances in food-derived antioxidant peptides and their role in improving cardiovascular health Lei Huang Kai Wang Yang LIU Bo PANG Xia CHEN FOOD SCIENCE    0, (): 0-0.   Abstract （189）      PDF（pc） （1350KB）（79）       Knowledge map    Save Cardiovascular diseases (CVDs) have emerged as a critical global public health challenge, with their pathological progression being closely linked to oxidative stress in cardiovascular cells. Although pharmacological interventions exhibit efficacy in CVD management, their adverse side effects and long-term safety concerns remain unresolved. In recent years, bioactive peptides derived from dietary proteins have gained significant attention due to their potent antioxidant properties and excellent safety profiles, positioning them as promising dietary-derived functional agents for preventing and ameliorating CVDs. This review systematically summarizes recent advancements in the development of food-derived antioxidant peptides, encompassing their production strategies, structure-activity relationships, absorption and metabolism. Particular emphasis is placed on their effects and underlying mechanisms in improving cardiovascular health, aiming to provide a theoretical foundation for advancing research on CVDs interventions and fostering innovation in peptide-based functional food products. Reference | Related Articles | Metrics

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Quantitation of Flavor Characteristics in Well-Known Green Tea Using Static and Dynamic Sensory Methods QIU Tong, TAN Yue, WANG Shuo, ZHAO Lei, LI Junxian, ZHANG Leiyi, ZHANG Ru, XU Qidi, LI Luqing, DAI Qianying FOOD SCIENCE    2026, 47 (1): 39-49.   DOI: 10.7506/spkx1002-6630-20250725-197 Abstract （158）   HTML （9）    PDF（pc） （2161KB）（79）       Knowledge map    Save In this study, a trained panel of assessors was utilized to evaluate four well-known types of roasted green tea from the Huangshan and Dabie Mountain ranges by quantitative descriptive analysis (QDA), temporal check-all-that-apply (TCATA), and temporal dominance of sensation (TDS). Meanwhile, a consumer panel was selected to apply the temporal dominance of emotion (TDE) method for tea quality assessment. The results indicated that QDA effectively characterized the flavor profiles of the four types of green tea. TCATA, allowing real-time recording of flavor attributes, revealed that the dynamic flavor perception of Huangshan green tea followed the decreasing order of “mellow” > “fresh” > “retronasal aroma” > “sweet aftertaste”, while that of Dabie green tea followed the decreasing order of “rich” > “bitter” > “astringent” > “thick”. The combination of TDS and TDE further revealed the correlation between specific dominant sensory attributes and consumer emotions during tea tasting. The positive correlation between bitterness and consumer emotions increased in the order of “rich” < “impressive” < “unexpected” < “unpleasant”, while the positive correlation of “retronasal aroma” and “sweet aftertaste” with consumer emotions increased in the order of “mild” < “pleasant” < “interesting”. This study provides a theoretical foundation for tea enterprises to accurately grasp the dynamic characteristics of tea products and to guide consumers in experiencing real-time changes in tea flavor. Related Articles | Metrics

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New Urea-Functionalized Magnetic Covalent Organic Framework for the Enrichment and Detection of Carbamate Pesticides in Lonicera japonica and Chrysanthemum morifolium null FOOD SCIENCE    0, (): 0-0.   Abstract （72）      PDF（pc） （1368KB）（79）       Knowledge map    Save Carbamate pesticides are widely used as insecticides, acaricides, and fungicides due to their broad bioactivity, low cost, and high efficacy. However, they are potential carcinogens and mutagens, with some posing severe neurotoxic risks to the central nervous system, leading to serious health issues such as headaches and memory loss. In this study, based on the structural features of seven carbamate pesticides, a urea-functionalized magnetic covalent organic framework (COF) material was synthesized using 4′,5′-bis(4-aminophenyl)-[1,1′:2′,1″-terphenyl]-4,4″-diamine (BATD) and 1,4-diisocyanatobenzene (PPDI) as monomers. The COF material was used as a sorbent for magnetic solid-phase extraction (MSPE) of carbamate pesticide residues.Characterization methods, including scanning electron microscopy (SEM) and transmission electron microscopy (TEM), confirmed the successful modification of the material onto Fe?O? nanoparticles. The extraction conditions were optimized, and the MSPE material was coupled with ultra-high-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) for the enrichment and detection of carbamate pesticide residues in Lonicera japonica (honeysuckle) and Chrysanthemum morifolium (chrysanthemum). The analysis method demonstrated good linearity (R2 > 0.9962) in the range of 2–100 ?g/kg, with recovery rates between 76.90% and 109.86%. The limits of detection were 0.03–0.6 ?g/kg, and the limits of quantification were 0.1–2.0 ?g/kg, confirming the method's sensitivity and accuracy for the detection of carbamate residues in these herbal samples.? Reference | Related Articles | Metrics

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Endogenous Polysaccharides Interact with Collagen to Enhance Its Swelling Effect during the Roasting of Beijing Roast Duck WU Ruiyun, WANG Zhenyu, CHANG Cheng, LIU Linggao, ZHANG Dequan FOOD SCIENCE    2025, 46 (18): 44-53.   DOI: 10.7506/spkx1002-6630-20250225-135 Abstract （192）   HTML （13）    PDF（pc） （10951KB）（78）       Knowledge map    Save To gain in-depth insight into the mechanisms and molecular pathways of physicochemical transformation in duck skin during high-temperature roasting, this study systematically analyzed the changes in hardness, toughness, chewiness, water distribution, and aroma characteristics in the skin of Beijing roast duck during the roasting process by texture profile analysis, low-field nuclear magnetic resonance (LF-NMR) spectroscopy, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), molecular docking and dynamics simulation. The results showed that as roasting time was prolonged, the hardness, toughness and chewiness of duck skin significantly increased; the proportion of free water content decreased while the proportion of bound water increased; the aroma profile changed notably as well. Correlation analysis revealed that these changes were mainly associated with changes in sugar components. Specifically, glycosaminoglycan content showed a positive correlation with the volume ratio of duck skin and the content of bound collagen. Furthermore, Fourier transform infrared spectroscopy (FTIR) identified the structural evolution of sulfate groups in glycosaminoglycans in duck skin during the roasting process. Computational modeling of the interaction between glycosaminoglycans with varying degrees of sulfation and collagen showed that structural modifications of glycosaminoglycans enhanced the number of their interaction sites with collagen, thereby promoting the formation of a thermally swollen cross-linked network. Related Articles | Metrics

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Mechanism of Action of Ursolic Acid in Ameliorating Mitochondrial Dysfunction in Podocytes Induced by High Glucose GU Huixian, AYIXIAMU·Maitituoheti, WU Siyu, JIANG Xianglong, YAO Lan FOOD SCIENCE    2025, 46 (19): 37-46.   DOI: 10.7506/spkx1002-6630-20250220-087 Abstract （159）   HTML （16）    PDF（pc） （4120KB）（78）       Knowledge map    Save Objective: This study aimed to investigate the protective effects of ursolic acid on mitochondrial dysfunction in podocytes induced by high glucose and to explore the underlying mechanism. Methods: The CCK-8 method was used to determine the experimental conditions and the experiments were divided into five groups: control (CN), high glucose (200 mmol/L, HG), low-dose ursolic acid (200 mmol/L glucose + 0.703 μmol/L ursolic acid), medium-dose ursolic acid (200 mmol/L glucose + 1.406 μmol/L ursolic acid) and high-dose ursolic acid (200 mmol/L glucose + 2.813 μmol/L ursolic acid). The immunofluorescence method was used to observe mitochondrial morphology and detect the reactive oxygen species (ROS) level, the degree of mitochondrial permeability transition pore (mPTP) opening and mitochondrial membrane potential (MMP). Flow cytometry was used to detect the ROS level and the rate of apoptosis of podocytes. Western Blot was used to detect the expression of cyclophilin D (Cyp D), voltage-dependent anion channel (VDAC), Bcl-2 associated X protein (Bax), B-cell lymphoma-2 (Bcl-2) and cytochrome c (Cyt c) proteins. Results: Compared with the CN group, the proliferation rate of podocytes was significantly reduced by intervention of 200 mmol/L glucose (P < 0.01), which was therefore used for modeling. Compared with the HG group, all doses of ursolic acid significantly increased the proliferation rate of podocytes (P < 0.01). Immunofluorescence assays indicated that they restored mitochondrial morphology, inhibited ROS overproduction, repressed the abnormal opening of mPTP and increased MMP. The results of flow cytometry showed that ursolic acid at all three doses reduced the apoptosis rate of podocytes compared with the HG group (P < 0.01). The Western blot results showed that compared with the HG group, they significantly down-regulated the expression of Cyp D, VDAC, Bax and Cyt c proteins but up-regulated the expression of Bcl-2 protein. Conclusion: Ursolic acid may exert its effect against diabetic nephropathy by inhibiting mitochondrial dysfunction and apoptosis caused by HG-induced oxidative stress in podocytes. Related Articles | Metrics

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Residue Characteristics and Health Risk Assessment of Penthiopyrad and Triflumizole in Cucumber Using UPLC-MS/MS QIN Xiaotong, WANG Dong, ZHAO Ercheng, HE Min FOOD SCIENCE    2025, 46 (19): 265-272.   DOI: 10.7506/spkx1002-6630-20250522-148 Abstract （198）   HTML （11）    PDF（pc） （2724KB）（77）       Knowledge map    Save This study established a multi-residue analytical method for the simultaneous determination of penthiopyrad (including its metabolite PAM) and triflumizole (including its metabolite FM-6-1) in cucumber using a quick, easy, cheap, effective, rugged, and safe (QuEChERS) pretreatment method coupled with ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS). The method demonstrated excellent linearity (R² > 0.999) within the concentration range of 0.1–100 ng/mL, with limit of quantification (LOQ) of 0.01 mg/kg for all target compounds. At three spiked concentration levels of 0.01, 0.2, and 1.0 mg/kg, both the mean recovery rates and relative standard deviations (RSDs) for penthiopyrad, triflumizole and their metabolites met the requirements of pesticide residue analysis. Standardized field trials were conducted from 2023 to 2024 across 12 major cucumber production regions in China (6 greenhouses and 6 open-field sites). The 28% penthiopyrad-triflumizole emulsion in water (EW) was applied three times at 84 g a.i./hm² with 7-day intervals during the initial occurrence period of cucumber powdery mildew. In samples collected 2–3 days after application, penthiopyrad and triflumizole residues ranged from 0.03 to 0.04 mg/kg and from 0.02 to 0.03 mg/kg, respectively. The dissipation of penthiopyrad and triflumizole followed first-order kinetics with half-lives of 1.1–1.5 and 1.1–1.9 days, respectively. Dietary risk assessment based on Chinese dietary patterns and pesticide registration data revealed that the national estimated daily intake (NEDI) for penthiopyrad and triflumizole were 0.228 7 and 0.109 7 mg with risk quotient (RQ) of 3.6% and 4.4%, respectively, both significantly below the safety threshold of 100%. The residue levels of penthiopyrad and triflumizole in cucumber under current usage conditions pose negligible health risks to consumers. This study provides scientific evidence supporting the safe use and dietary risk assessment of penthiopyrad and triflumizole. Related Articles | Metrics

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Identification of Polyphenolic Components in Gastrodia elata and Their Inhibitory Effects on α-Amylase and α-Glucosidase DONG Shihao, XU Ningmeng, FU Zhengjian, SHEN Kaize, ZENG Shunchao, FAN Fangyu, GUO Lei FOOD SCIENCE    2025, 46 (16): 285-294.   DOI: 10.7506/spkx1002-6630-20250204-007 Abstract （199）   HTML （8）    PDF（pc） （4496KB）（77）       Knowledge map    Save To investigate the composition and hypoglycemic activity of polyphenols in Gastrodia elata, this study utilized ultra-high performance liquid chromatography coupled with quadrupole and electrostatic field Orbitrap high-resolution mass spectrometry (UPLC-Q-Exactive Orbitrap-MS) to identify the components of the purified polyphenols. In vitro experiments were conducted to evaluate the inhibitory effects of G. elata polyphenols on α-amylase and α-glucosidase activities and to explore the mechanism underlying their hypoglycemic effects. The results indicated that G. elata polyphenols contained 30 compounds, including 23 flavonoids, 2 phenolic acids, and 5 phenolic compounds. In vitro hypoglycemic experiments showed that G. elata polyphenols exhibited significantly inhibitory effects on both α-amylase and α-glucosidase, which were positively correlated with polyphenol concentration. At a concentration of 0.5 mg/mL, the inhibitory rates of G. elata polyphenols on α-amylase and α-glucosidase were (79.71 ± 2.51) % and (77.33 ± 2.31) %, respectively. The half-maximal inhibitory concentrations (IC50) were (0.057 ± 0.011) and (0.189 ± 0.017) mg/mL, respectively. The types of inhibition were determined to be mixed uncompetitive-noncompetitive inhibition for α-amylase and mixed competitive-noncompetitive inhibition for α-glucosidase. These findings could provide a theoretical foundation for further research into the hypoglycemic mechanisms of G. elata polyphenols and for their development and utilization. Related Articles | Metrics

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Ameliorative Effect of Tartary Buckwheat Bran on Dextran Sodium Sulfate-induced Colitis in Mice ZHANG Wangyue, WU Qiyong, ZHAO Jianglin, YUAN Jian, BU Tingting, LIN Yongchi, SUN Peilong, CAI Ming FOOD SCIENCE    2025, 46 (17): 180-188.   DOI: 10.7506/spkx1002-6630-20250319-148 Abstract （238）   HTML （11）    PDF（pc） （5716KB）（77）       Knowledge map    Save Objective: To promote the high-value utilization and industrial development of tartary buckwheat and to develop functional products based on tartary buckwheat bran (TBB), this study analyzed the basic composition and investigated the ameliorative effect of TBB on dextran sodium sulfate (DSS)-induced ulcerative colitis (UC) in mice and its anti-inflammatory mechanism. Methods: The contents of protein, fat, total dietary fiber, ash, and starch in TBB were determined. The ameliorative effect on UC induced by 3% DSS in mice was evaluated by hematoxylin and eosin staining of colon sections, enzyme-linked immunosorbent assay (ELISA), Western blotting, gas chromatography (GC), and 16S rDNA high-throughput sequencing. Results: Compared with the model group, TBB significantly alleviated body mass loss, reduced appetite, shortened colon length, and rectal bleeding in mice suffering from UC, mitigated colon crypt damage and goblet cell reduction, suppressed the secretion of pro-inflammatory cytokines, and reduced inflammation through inhibiting nuclear factor kappa-B (NF-κB) signaling pathway. It also restored the levels of acetic acid, propionic acid, butyric acid, isobutyric acid, valeric acid, and total short-chain fatty acids in the intestine while modulating the gut microbiota composition, especially enhancing the relative abundance of g__Akkermansia and g__Lactobacillus. Conclusion: TBB contains a high level of dietary fiber, which can significantly alleviate UC. This finding provides a scientific basis for the high-value utilization of TBB as a functional food ingredient. Related Articles | Metrics

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Breeding of Selenium-Enriched Yeast and Extraction and Application of Bioorganic Selenium LIU Yang, MA Chengzhang, HU Weihang, TAO Xin, XU Fei FOOD SCIENCE    2025, 46 (24): 181-188.   DOI: 10.7506/spkx1002-6630-20250811-058 Abstract （193）   HTML （14）    PDF（pc） （6610KB）（77）       Knowledge map    Save This study aimed to obtain yeast strains with strong selenium-enriching capacity and to isolate bioorganic selenium from them for preparing selenium-enriched foods. Microbial isolation techniques, selenium tolerance screening and the tellurite reduction assay were employed. A yeast strain with excellent selenium metabolism characteristics was selected from 12 strains isolated from selenium-enriched soil or fruit peel samples and was identified as Pichia kudriavzevii. After ultraviolet mutagenesis and fermentation condition optimization, the selenium accumulation in this strain increased to 1 678 mg/L, with a selenium conversion rate of 98.6%. Finally, the yeast cells were lysed by high-pressure freeze disruption before the extraction of bioorganic selenium, which was incorporated into yogurt and biscuits to produce selenium-fortified foods. This study provides technical references and a data foundation for developing selenium-enriched microbial resources and their application in functional products. Related Articles | Metrics

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Research Progress on the Mechanism and Structure-Activity Relationship of β-Glucans in Regulating the Health Effects of Gut Microbiota LIU Yihang, GENG Jie, LIU Liping, FENG Jie, ZHANG Jinsong, LIU Yanfang FOOD SCIENCE    2025, 46 (24): 352-360.   DOI: 10.7506/spkx1002-6630-20250714-114 Abstract （252）   HTML （11）    PDF（pc） （3121KB）（77）       Knowledge map    Save β-Glucans, dietary polysaccharides coming from a wide variety of sources, have been researched intensively. Being resistant to oral and gastrointestinal digestion, β-glucans can reach the colon where they are fermented by the gut microbiota, generating health-benefiting metabolites and demonstrating excellent prebiotic properties. This article reviews the diverse sources and structures of β-glucans, elucidates their functional mechanisms in regulating gut and systemic health, and summarizes the structure-activity relationship of β-glucans as prebiotics. The review aims to provide a theoretical foundation for the application of β-glucans. Related Articles | Metrics

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Research Progress on the Regulation of Astaxanthin Accumulation in Haematococcus pluvialis by Chemical Inducers LIN Shiyu, WANG Qingwei, ZHAO Yongteng, GAO Penghua, QI Ying, YANG Min, LI Lifang, GUO Jianwei, HUANG Feiyan, YU Lei FOOD SCIENCE    2026, 47 (5): 1-12.   DOI: 10.7506/spkx1002-6630-20251028-211 Abstract （155）   HTML （37）    PDF（pc） （1704KB）（77）       Knowledge map    Save Haematococcus pluvialis, a natural source of astaxanthin, has garnered significant attention in the pharmaceutical, food, and feed industries. However, challenges such as slow growth rates, low astaxanthin yields, and high production costs have hindered its industrialization. Chemical inducers have attracted extensive attention because they can promote the synthesis of astaxanthin in microalgae more efficiently by directly or indirectly acting on the metabolic pathways in cells. This review summarizes recent research progress on the regulatory effect of chemical inducers on astaxanthin accumulation in H. pluvialis. It focuses on the mechanisms by which metabolites of the tricarboxylic acid (TCA) cycle, phytohormones, signaling molecules, and other chemical substances enhance astaxanthin synthesis and stress resistance in this microalga. This review aims to provide theoretical support and practical guidance for achieving targeted regulation of metabolite accumulation in H. pluvialis. Related Articles | Metrics

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Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina FOOD SCIENCE    2026, 47 (9): 348-359.   DOI: 10.7506/spkx1002-6630-20251008-016 Abstract （149）   HTML （39）    PDF（pc） （3374KB）（77）       Knowledge map    Save Polygonatum sibiricum, a traditional medicinal and edible plant, has attracted extensive attention due to its biological functions such as hypoglycemic, anti-inflammation, antioxidant, and gut microbiota regulatory effects. Studies have shown that the functional effects of P. sibiricum stem from its active components, mainly including polysaccharides, flavonoids, alkaloids, and saponins. Processing methods exert a significant impact on the components and biological activity of P. sibiricum. Traditional processing methods for this Chinese medicinal material include nine cycles of steaming and nine sun-drying, processing with honey, and steaming with rice wine. These methods suffer from several problems such as loss of active substances, introduction of impurities, long processing time, and high cost. Therefore, efficient and green fermentation methods are of great significance for improving the utilization of functional components and enhancing the biological activity of P. sibiricum. Microbial fermentation technology, as a biotechnology with both traditional and modern characteristics, can change the composition of P. sibiricum, generate new active substances, and break down the cell wall barrier through enzymatic action, effectively releasing and transforming functional components (such as polysaccharides and saponins), thereby achieving multiple advantages such as increased solubility, enhanced efficacy, detoxification, and improved flavor and significantly enhancing the bioavailability and health benefits of P. sibiricum. In recent years, studies on the effects of microbial fermentation on active components and functions of P. sibiricum have been widely reported, but a systematic review of these studies is still lacking. Therefore, this article systematically reviews recent progress in microbial fermentation of P. sibiricum from the aspects of process parameter optimization, effects on functional components, and changes in biological activities, providing a theoretical basis for improving the fermentation process of P. sibiricum and for the development of related functional foods. Related Articles | Metrics

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Predictive Modeling for the Determination of Blueberry Shelf-life Based on Combination of Pied Kingfisher Optimizer, Convolutional Neural Network, Bidirectional Long Short-term Memory and Attention Mechanism YANG Huimin, ZHENG Xingchan, LIU Zhongshen, ZHENG Xingxiu, WANG Hefei, SUN Shiyuan FOOD SCIENCE    2025, 46 (17): 271-282.   DOI: 10.7506/spkx1002-6630-20250410-087 Abstract （232）   HTML （10）    PDF（pc） （5425KB）（76）       Knowledge map    Save To investigate the quality changes and shelf-life of blueberries stored under different temperature conditions, ‘Yikemei’ blueberries were evaluated for several quality indicators including soluble solid content, mass loss rate, decay incidence, and texture parameters during storage at 5, 10, 15, 20, and 25 ℃. Feature selection was performed using a binary gray wolf optimization algorithm, identifying seven key features influencing the shelf life as input variables for modeling. A shelf-life prediction model of blueberries was developed by the combined use of the pied kingfisher optimizer (PKO), convolutional neural network (CNN), bidirectional long short-term memory (BiLSTM) and attention mechanism (AT). In the CNN-BiLSTM-AT network, parameter optimization was conducted using the PKO to determine the optimal learning rate, regularization parameters, attention key values, and the number of BiLSTM neurons. The results indicated that compared with the CNN-LSTM model, the PKO-CNN-BiLSTM-AT model exhibited 76.13%, 80.96%, 92.03%, and 71.75% reductions in mean absolute error, mean absolute percentage error, mean squared error, and root mean squared error, respectively, while the coefficient of determination (R²) increased by 5.85%. These findings demonstrated that the introduction of PKO significantly improved the predictive performance of the CNN-BiLSTM-AT model. This study provides theoretical support for the shelf-life prediction of blueberries stored under different temperature conditions. Related Articles | Metrics

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Microbial Diversity, Quality Characteristics and Volatile Flavor Substances during the Fermentation of Huizhou Back Rice Wine WU Yongxiang, HAO Jingwen, ZHANG Pengtao, MAO Jianan, JI Ximei, XU Xuechao, SHAO Ruyi, SHE Xinsong FOOD SCIENCE    2025, 46 (18): 83-91.   DOI: 10.7506/spkx1002-6630-20250225-130 Abstract （195）   HTML （14）    PDF（pc） （2358KB）（76）       Knowledge map    Save To investigate the microbial diversity and quality changes during the fermentation of Huizhou black rice wine, changes in the microbial community structure during the fermentation process were analyzed using high-throughput sequencing. Quality characteristics such as physicochemical indicators, contents of major bioactive substances and antioxidant activity were examined. Additionally, the volatile flavor substances were identified using solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the diversity of bacterial community increased in Huizhou black rice wine during the fermentation process, and Weissella, Lactococcus, Levilactobacillus, Lacticaseibacillus and Lactiplantibacillus were the predominant genera, whose relative abundance were 32.03%, 16.48%, 10.19%, 7.24% and 3.58%, respectively. The contents of alcohol and total acids increased significantly, and consequently the pH, total sugar and reducing sugar contents decreased significantly throughout the fermentation process. At the end of fermentation, the contents of major active substances such as total phenols, total flavonoids, anthocyanosides and total free amino acids significantly increased to (537.72 ± 12.71), (270.16 ± 6.85), (507.76 ± 3.12), and (7 312.82 ± 97.31) mg/L, respectively. Both 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and reducing power were also significantly enhanced. It was found that the contents of total phenols, total flavonoids, anthocyanins and free amino acids in Huizhou black rice wine were significantly and positively correlated with its antioxidant activity. A total of 26 volatile components were identified, among which alcohols and esters were the major ones. This study provides the scientific basis for optimizing the fermentation process of Huizhou black rice wine to enhance its flavor quality. Related Articles | Metrics

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Effect of Edible Antibacterial Coating Combined with Melatonin on the Quality and Softening of “Hongbeibei” Small-Fruited Tomatoes LI Dan, ZHANG Xianzhong, YANG Shi’ao, GUAN Junfeng, ZHENG Mengmeng, DU Hongyu, ZHANG Ran FOOD SCIENCE    2025, 46 (18): 279-290.   DOI: 10.7506/spkx1002-6630-20250226-144 Abstract （185）   HTML （8）    PDF（pc） （6698KB）（75）       Knowledge map    Save This study examined the effects of combined treatment with chitosan (CTS), nisin and melatonin (MT) on the quality, softening and antioxidant properties of “Hongbeibei” small-fruited tomatoes. Water treatment served as the control. Three experimental groups were established: 1.5% CTS, 1.5% CTS + 0.4 g/L nisin, and 1.5% CTS + 0.4 g/L nisin + 150 μmol/L MT. Following treatment, the tomatoes were stored at (25.0 ± 0.5) ℃ for up to 10 days. During this period, fruit quality, color, decay incidence, mass loss rate, sensory score, texture, softening, and antioxidant properties were evaluated every two days. The findings revealed that compared with CTS alone, its combination with nisin and nisin + MT significantly reduced the mass loss and decay incidence of tomatoes, while maintaining higher sensory scores. All three treatments effectively delayed the reduction in fruit hardness. Notably, both CTS and its combination with nisin + MT significantly enhanced fruit elasticity (on day 1) and adhesiveness (on day 4) during the early storage period and delayed the decline in the brightness L* value. The CTS + nisin treatment maintained fruit color by inhibiting the rise of a* and b* values. In addition, the combined treatment delayed cell wall degradation through a dual regulatory mechanism, not only reducing the rate of protopectin‌ decomposition (94.01% lower on the 8th day compared with the control), but also inhibiting the accumulation of soluble pectin. The CTS + nisin + MT treatment resulted in a higher accumulation of protopectin during the late period (on day 6) compared with the control. Both CTS alone and its combination with nisin postponed the peak time of total phenol content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate and ferric ion reducing antioxidant power (FRAP) to the 6th day. The CTS + nisin + MT treatment provided better maintenance of antioxidant activity during the late storage period (on day 10), resulted in 11.8% and 11.5% increase in total phenol content and DPPH radical scavenging rate respectively, compared with the CTS + nisin treatment. Meanwhile, the CTS treatment maintained a higher FRAP in the late period. The CTS + nisin treatment delayed the peak time of titratable acid to the 6th day, CTS + nisin + MT treatment enhanced its content at the 10th day, resulting in 9- and 2.36-fold increase in the value of titratable acid relative to CTS alone at the 6th and 10th day, respectively. Moreover, both combined treatments deferred the peak time of VC to the 10th day, with the CTS + nisin + MT treatment exhibiting a 70.9% increase in the VC peak over CTS alone. To summarize, combined treatment with CTS, nisin and MT provided better maintenance of the quality of “Hongbeibei” small-fruited tomatoes, which provides a theoretical basis for the development of preservative coatings with good controlled-release effects for fresh fruits. Related Articles | Metrics

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Analysis of Blood-Absorbed Components and Anti-vertigo Mechanism of Fermented Gastrodia elata Ultra-fine Powder Using UPLC-Q-Orbitrap MS Combined with Network Pharmacology ZHAI Yanfen, SUN Mengjun, ZHOU Zineng, DONG Mingsheng, DONG Jiajia FOOD SCIENCE    2025, 46 (17): 189-199.   DOI: 10.7506/spkx1002-6630-20250414-103 Abstract （230）   HTML （10）    PDF（pc） （5129KB）（75）       Knowledge map    Save This study compared the anti-vertigo effects of fermented (FGE) and unfermented (UFGE) G. elata ultra-fine powder in terms of behavioral indicators and blood biochemical parameters using a mouse model of motion sickness. Results demonstrated that FGE significantly reduced vertigo response index, prolonged rotarod retention time, and increased free movement distance/frequency. It also decreased the serum levels of 5-hydroxytryptamine (5-HT), acetylcholine (ACh), histamine (His), blood urea nitrogen (BUN), and lactic acid, the effect being more pronounced than that of UFGE. UPLC-Q-Orbitrap MS analysis identified 39 blood-absorbed components, and 6 core bioactive compounds and 53 potential targets for the treatment of vertigo were selected. Network pharmacology revealed that the anti-vertigo mechanism of FGE may be related to the fact that through target proteins including TP53, GRB2, HIF1A, MAPK1, and ESR1, gastrodin, p-hydroxybenzyl alcohol, m-hydroxybenzoic acid, arachidonic acid, 4,4’-methylenediphenol and tricin regulated oxygen homeostasis, alleviated oxidative stress, improved hemorheology, and modulated lipid metabolism. Related Articles | Metrics

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Application of Whole Cell Biosensors in Food Safety Detection ZHANG Hanlei, ZHOU Junjun, LIU Bingbing, LIU Anqi, HAN Junying, ZHAI Dandan FOOD SCIENCE    2025, 46 (16): 411-421.   DOI: 10.7506/spkx1002-6630-20250126-199 Abstract （286）   HTML （11）    PDF（pc） （2547KB）（75）       Knowledge map    Save Food safety has increasingly become a global concern for human health. Whole cell biosensors are a type of sensing devices that use cells as signal collectors to produce identifiable signals. They offer the advantages of miniaturization, automation, the fast response of microbial cells, easy availability, low cost, and direct conversion of stimuli into readable signals. In recent years, with the progress of synthetic biology and materials science, whole cell biosensors have been widely studied and applied in the field of food safety testing. This paper summarizes the working principles of whole cell biosensors and reviews their characteristics across five aspects: heavy metals, pesticide residues, veterinary drug residues, food additives, and foodborne pathogens and toxins detection, based on their application scenarios in food safety testing. In addition, the challenges and future trends in the development of whole cell biosensors in food safety testing are discussed. Related Articles | Metrics

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Aging Mechanism of Pericarpium Citri Reticulatae ‘Chachiensis’ during in situ Storage Based on Widely Targeted Metabolomics and High-Throughput Sequencing HE Tianxing, GOU Haiying, WANG Bin, WANG Fu, CHEN Hongping, LIU Youping FOOD SCIENCE    2025, 46 (16): 33-43.   DOI: 10.7506/spkx1002-6630-20241231-272 Abstract （248）   HTML （6）    PDF（pc） （4076KB）（75）       Knowledge map    Save This study explored the mechanism of the differences in quality between in situ and non-in situ stored Pericarpium Citri Reticulatae ‘Chachiensis’, commonly known as Guangchengpi (GCP) in Chinese. Using widely targeted metabolomics and high-throughput sequencing, we analyzed the changes in metabolites and microbial communities in GCP during in situ (Guangdong) and non-in situ (Beijing, Sichuan, and Yunnan) storage. The results showed that ultra-high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) identified and characterized 1 440 metabolites, 472 of which were selected as differential metabolites. Compared with the other storage locations, all differential flavonoid metabolites identified in the samples stored in Guangdong were up-regulated, the flavonoid synthesis pathways were significantly enriched, and the total flavonoid content was significantly higher. Fourteen flavonoid metabolites upregulated in the Guangdong samples were identified as key metabolites in the aging process of GCP. Aspergillus and Sphingobium were significantly enriched in the Guangdong samples. Correlation analysis showed that the average temperature was significantly positively correlated with key differential metabolites (P < 0.05). Aspergillus, Cutibacterium, Staphylococcus, Xeromyces, Entyloma showed significantly positive correlations with the key metabolites 6-methoxykaempferol-3-O-glucoside, 2’,3’,4’,5,7-pentahydroxyflavone, skullcapflavone II, quercetin and chrysoeriol-7-O-gentiobioside (P < 0.05). Aspergillus and Xeromyces were selected as the core microorganisms during the aging process. In conclusion, the average temperature, as a significant factor affecting the quality of GCP, induces the enrichment of core microorganisms such as Aspergillus and Xeromyces, thus accelerating the accumulation of flavonoid compounds in GCP stored in situ. This study provides a scientific basis for elucidating the significance of in situ storage of GCP and gaining insights into its aging mechanism. Related Articles | Metrics

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Ambient Mass Spectrometry and Ambient ionization Mass Spectrometry Imaging in Rapid Food Safety Detection YUAN Yuhang, LIAN Jie, SHAO Zhenchao, ZENG Dawei, WANG Huichao, LI Meng FOOD SCIENCE    2025, 46 (19): 290-298.   DOI: 10.7506/spkx1002-6630-20250303-018 Abstract （243）   HTML （13）    PDF（pc） （2987KB）（75）       Knowledge map    Save With the growing demand for food safety detection, traditional analytical methods face significant technical challenges, such as lengthy detection cycles and low efficiency, particularly when dealing with complex food matrices and large sample volumes. Ambient ionization mass spectrometry (AMS) has emerged as a cutting-edge rapid analytical tool, demonstrating remarkable advantages in food safety detection since it requires no or minimal sample preparation. Characterized by high analytical speed and efficiency, AMS has been successfully applied to the rapid detection of various hazardous substances in foods, including pesticide and veterinary drug residues, chemical contaminants, and toxins. Furthermore, ambient ionization mass spectrometry imaging (AMSI) provides spatial distribution information of chemical compounds on sample surfaces, offering a visual basis for in situ sampling. This review systematically outlines the development and classification of AMS, with a focus on the current status of its application in the field of food safety. Additionally, it delves into the latest advancements in AMSI. The aim of this article is to provide a theoretical foundation and technical guidance for the selection and application of AMS and AMSI in rapid food safety detection. Related Articles | Metrics

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Mechanism by Which Linoleic Acid Regulates the Interaction between Soybean 7S and 11S Globulins and Its Effects on the Physicochemical Properties of Protein Films LIU Meiling, SHI Linfan, REN Zhongyang, WENG Wuyin FOOD SCIENCE    2025, 46 (19): 57-67.   DOI: 10.7506/spkx1002-6630-20250430-255 Abstract （169）   HTML （8）    PDF（pc） （5505KB）（75）       Knowledge map    Save To elucidate the regulatory effect of linoleic acid (LA) on the interaction between β-conglycinin (7S) and glycinin (11S) and the physicochemical properties of their composite films, the interactions of LA with the 7S-11S complex and glycerol were investigated using molecular dynamics (MD) simulation, and the effect of LA on the performance of 7S-11S composite films was examine. MD simulation demonstrated that the radius of gyration, solvent-accessible surface area, and hydrophobic surface area of the 7S-11S complex increased with increasing LA content, while intermolecular interactions weakened, with the total binding free energy increasing from −114.31 to −1.61 kcal/mol. Meanwhile, hydrogen bonds and van der Waals forces between LA and the complex as well as those between LA and glycerol strengthened with increasing LA content. The addition of LA reduced the tensile strength and water vapor permeability of 7S-11S composite films but enhanced the elongation at break and surface water contact angle. Fourier transform infrared spectroscopy (FTIR) analysis indicated that LA weakened the O−H stretching vibration peak while intensifying the C−H stretching vibrations at 3 011, 2 926, and 2 855 cm-1. Moreover, the proportion of hydrophobic interactions in the 7S-11S composite films increased with LA content, leading to the formation of insoluble aggregates of high-molecular-mass components involved in hydrogen bonding and hydrophobic interactions. This study has elucidated that LA modulates protein-based film extensibility and hydrophobicity by regulating 7S-11S interactions and intermolecular forces, providing theoretical insights for developing soy protein-based edible films. Related Articles | Metrics

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Quality Evolution during Far-Infrared Radiation Withering of Black Tea and Its Monitoring Based on Data Fusion of Visible-Near Infrared Spectroscopy and Machine Vision XIA Gaofan, MA Shengzhou, CHANG Huilin, LI Dengshan, WANG Yu, OUYANG Qin FOOD SCIENCE    2025, 46 (24): 9-17.   DOI: 10.7506/spkx1002-6630-20250721-165 Abstract （191）   HTML （22）    PDF（pc） （5152KB）（75）       Knowledge map    Save In this study, fresh tea leaves were subjected to three withering processes: natural withering, far-infrared radiation for 3 h, and far-infrared radiation for 6 h. The contents of major taste substances were determined according to the Chinese national standards, and visible-near infrared (Vis-NIR) spectroscopy and machine vision (MV) data of the withered samples were collected to build an improved one-dimensional convolutional neural network model integrated with a convolutional block attention module (CBAM-1DCNN). The results showed that the phenol/ammonia ratio after infrared radiation for 3 h followed by natural withering for 15 h decreased by 20.06% compared with fresh leaves, and this treatment group achieved the highest sensory score. The CBAM-1DCNN model based on the Vis-NIR-MV fused data exhibited stronger discrimination capacity than did the models based on the Vis-NIR and MV data with an accuracy of 99.11% for the training set and 96.00% for the prediction set. Far-infrared radiation significantly altered the contents of major taste substances, and Vis-NIR spectroscopy combined with MV enabled rapid discrimination of the withering degree of black tea. Related Articles | Metrics

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Effect of Surfactant-Mediated Membrane Permeabilization on Menaquinone-7 Production by Engineered Bacillus subtilis TAO Wei, LIU Haibing, GUO Mingyu, LIU Yongyuan, Elvis Kwame ADINKRA, LI Yuqi, MA Yuexin, CHEN Yu, WU Chuanchao, LIU Yan FOOD SCIENCE    2025, 46 (19): 98-106.   DOI: 10.7506/spkx1002-6630-20250402-012 Abstract （181）   HTML （10）    PDF（pc） （4243KB）（74）       Knowledge map    Save In this study, surfactant-induced mediated cell membrane permeabilization was explored as a strategy to increase the production of menaquinone-7 (MK-7) by an engineered strain, BS168-ΔSinR. Various surfactants were screened for their effectiveness in improving the MK-7 production of BS168-ΔSinR. Cell morphology was observed by scanning electron microscopy (SEM), and cell membrane permeability was detected by flow cytometry and fluorescence microscopy. RNA-seq was used to analyze the expression levels of genes related to MK-7 production. The results showed that the addition of 0.7% Brij-58 significantly increased the yield of MK-7, resulting in a 71.95% and 332.29% increase in the yield of total and extracellular MK-7 when compared with the control strain, respectively. The results from SEM, flow cytometry, and fluorescence microscopy demonstrate that Brij-58-mediated membrane permeabilization was significantly associated with enhanced MK-7 production. RNA-seq analysis showed that the expression levels of genes involved in MK-7 biosynthesis and the antioxidant defense system were generally up-regulated, while the expression levels of genes involved in spore formation were down-regulated. The results of this study provide a theoretical basis for the industrial production of MK-7, and reveal the mechanism by which surfactant-mediated membrane permeabilization increases the yield of MK-7. Related Articles | Metrics

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Effects of Different Varieties of Chili on the Flavor Characteristics of Chili Oil Analyzed by Multivariate Chemometrics Combined with Electronic Nose CHEN Yujia, YI Yuwen, ZHANG Hao, TAN Chengli, QIAO Mingfeng, YOU Xiangling, HOU Zhiyong, LI Xiang FOOD SCIENCE    2025, 46 (17): 244-253.   DOI: 10.7506/spkx1002-6630-20250330-228 Abstract （252）   HTML （12）    PDF（pc） （3722KB）（74）       Knowledge map    Save To identify the effects of different varieties of chili on the flavor characteristics of chili oil, the volatile flavor compounds were detected by electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS), and the sensory characteristics were determined by quantitative descriptive analysis (QDA). Key flavor compounds were identified by relative odor activity value (ROAV), and the correlation between the sensory characteristics and the volatile flavor compounds was analyzed by partial least squares regression (PLSR). The results demonstrated that the electronic nose could clearly discriminate the odor profiles of five chili oil samples. A total of 82 compounds were identified by GC-IMS, including 28 aldehydes, 15 alcohols, 9 ketones, 10 terpenes, 7 esters, 10 heterocyclic, 2 benzenes, and 1 acid. The major component of chili oil was found to be aldehydes, followed by acids and terpenes. 3-Methylbutyraldehyde (ROAV = 40) was identified as the key flavor compound of chili oil. PLSR indicated that Erjingtiao oil chili had the best aroma attributes with a strong aroma. Qinjiao oil had a strong greasy aroma with several layers of flavor. The burn chili-like aroma and pungency of Xiaomijiao oil contributed to the long-lasting spiciness. Both Zhoupi and Neihuang Xinyidai oils had a weak flavor in balance overall. This study provides theoretical support and a basis for the targeted development of chili oil to meet the preference of consumers from different regions. Related Articles | Metrics

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Network Pharmacology-Based Investigation of Toxoflavin-Mediated Cytotoxicity via the MAPK Pathway HUANG jianfei Shu-Rui ZHONG Xin-Yuan LIU FOOD SCIENCE    Accepted: 13 April 2026

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Regulatory Effect of Quaternized Cellulose Nanofiber/Zein Nanoparticles on the Steady-State Performance of Fucoxanthin CHEN Baihui, CAI Luyun, ZOU Jihua, JIA Jianghua, WANG Yi, YANG Liufeng, TIAN Fang, LUAN Qian FOOD SCIENCE    2025, 46 (17): 43-55.   DOI: 10.7506/spkx1002-6630-20250328-221 Abstract （219）   HTML （11）    PDF（pc） （7689KB）（73）       Knowledge map    Save This study innovatively constructed a quaternized cellulose nanofiber (QCNF)/zein core-shell delivery system. By precisely controlling the concentration of QCNF (0.05–0.25 g/100 mL), the regulatory mechanisms of this system on the steady-state performance and targeted delivery of fucoxanthin (FUC) were elucidated. Fourier transform infrared (FTIR) spectroscopy revealed that electrostatic interactions between zein and nanofibers led to the formation of a stable interface. Transmission electron microscopy (TEM) images demonstrated that at a QCNF concentration of 0.2 g/100 mL, a distinct layer-by-layer self-assembled core-shell structure was formed, and the encapsulation efficiency of FUC was (95.64 ± 0.06) %. Moreover, 0.2 g/100 mL QCNF/zein@FUC was more stable to heat, light, pH and ions during storage at 4 ℃ compared with the control group (zein@FUC). Furthermore, the addition of QCNF as a coating on the zein surface was found to trigger passive targeted release of the encapsulated fucoxanthin, thereby enhancing its intestinal bioaccessibility. During in vitro simulated digestion, the cumulative release of 0.2 g/100 mL QCNF/zein@FUC was (85.32 ± 0.46) % with a bioaccessibility of (58.77 ± 3.84) %, indicating programmed and sustained release of fucoxanthin. The findings of this study offer theoretical support for exploring the formation mechanism and the steady-state targeted release performance of natural bio-based self-assembled nanodelivery carriers. Related Articles | Metrics

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Recent Advances in Metabolomics-Based Analysis of Non-volatile Compounds in Chinese Yellow Rice Wine, Huangjiu ZHAO Shirui, REN Qingxi, ZHOU Zhilei, JI Zhongwei, ZHOU Jiandi, XU Yuezheng, MAO Jian FOOD SCIENCE    2025, 46 (18): 344-359.   DOI: 10.7506/spkx1002-6630-20250214-050 Abstract （252）   HTML （10）    PDF（pc） （2966KB）（73）       Knowledge map    Save Huangjiu, as a traditional fermented beverage in China, is rich in volatile organic compounds (VOCs) and non-volatile compounds (NVCs). VOCs include alcohols, esters, aldehydes, and ketones, which contribute to the unique flavor of Huangjiu. NVCs include carbohydrates, peptides, organic acids and phenols, which are the basis for the health benefits of Huangjiu. The chemical composition of Huangjiu is quite complex, which significantly contribute to the flavor, stability and health benefits of Huangjiu. Metabolomic analysis provides an effective method for high-throughput identification of complex metabolites in Huangjiu, which helps to reveal the diversity and difference of NVCs in Huangjiu, as well as their changes during the brewing process. Moreover, the combination of metabolomics with big data, artificial intelligence, network pharmacology and other interdisciplinary technologies has helped to excavate and improve a large amount of information on bioactive components of Huangjiu, which has become a powerful tool for studying the functional components of Huangjiu. This article provides an overview of the development of metabolomics and its application in analyzing NVCs of Huangjiu, discusses the integration and development potential of multiple technologies such as artificial intelligence and big data into metabolomics, and highlights the importance of metabolomic technology in analyzing Huangjiu NVCs and evaluating their potential health effects. Furthermore, the article summarizes the composition characteristics, formation pathways, detection methods and biological activity of major NVCs in Huangjiu, and provides an outlook on future research directions. It is expected to provide a theoretical basis for improving the quality of Huangjiu, developing its functional components, inheriting and innovating Huangjiu culture. Related Articles | Metrics

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Isolation and Activity Analysis of Abalone-Derived ACE/ACE2 Dual-Target Antihypertensive Peptides LI Meng, ZHANG Jiekai, HE Bilu, WENG Ling, ZHANG Lingjing, SUN Lechang, CAO Minjie FOOD SCIENCE    2025, 46 (19): 124-133.   DOI: 10.7506/spkx1002-6630-20250402-019 Abstract （171）   HTML （6）    PDF（pc） （4428KB）（73）       Knowledge map    Save Objective: Antihypertensive peptides with both angiotensin-converting enzyme (ACE) inhibitory activity and ACE2 upregulating activity were prepared from abalone muscle, and their action mechanisms were investigated. Methods: The conditions for the enzymatic hydrolysis of abalone muscle were optimized. The fractions with high in vitro ACE inhibitory activity and ACE2 upregulating activity were selected and purified by sequential ultrafiltration, gel column chromatography, and reverse phase-high performance liquid chromatography (RP-HPLC), and their sequences were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The inhibition type and binding stability were analyzed using molecular docking, inhibition kinetics, and molecular dynamic simulation. Results: A total of 26 antihypertensive peptides were identified through de novo sequencing. Based on molecular docking and binding free energy screening, six peptides were selected: Ala-Gly-Phe (AGF), Ala-Thr-Lys (ATK), Pro-Ile-Ile-Thr-Lys (PIITK), Ala-Lys (AK), Pro-Val-Gly-Arg (PVGR), and Pro-Trp (PW). Among them, PIITK and PVGR exhibited higher ACE inhibitory activity. In terms of ACE2 upregulation, PW showed the most significant effect, followed by PVGR, AK, and ATK. PIITK acted as a competitive ACE inhibitor, while PVGR exhibited mixed-type inhibition. Molecular dynamic simulation results demonstrated that both PIITK-ACE and PVGR-ACE complexes had high binding stability. Conclusion: Our findings provide a theoretical basis for the development and high-value utilization of abalone-based functional foods. Related Articles | Metrics

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Effect of Superheated Steam Pretreatment on Storage Quality of Corn Germ ZHENG Liyou, HAN Guo, YANG Li, HUANG Yue, LI Xingming, CHEN Yan, ZHU Miaomiao, CHEN Jie, YU Miao, GUO Hongyan FOOD SCIENCE    2025, 46 (19): 248-256.   DOI: 10.7506/spkx1002-6630-20250331-233 Abstract （157）   HTML （11）    PDF（pc） （2647KB）（72）       Knowledge map    Save To investigate the effect of superheated steam (SHS) pretreatment on the storage quality of corn germ, samples were subjected to SHS pretreatment at three combinations of temperature and time (150 ℃-60 s, 180 ℃-120 s, and 210 ℃-120 s) followed by 8-week storage in a climate chamber at (25 ± 3) ℃ and relative humidity (RH) of (75 ± 3)%. The physicochemical properties, lipid concomitants, and antioxidant activity were measured during the storage period. The results showed that SHS pretreatment significantly reduced the acid value, peroxide value, conjugated diene and triene contents, p-anisidine value, and total oxidation value of corn germ during storage (P < 0.05). Concurrently, the SHS-pretreated groups exhibited higher retention rates of phenolic compounds and tocopherols compared with untreated controls (P < 0.05). In addition, antioxidant assays revealed that SHS-treated samples exhibited significantly superior 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacities, ranging from 105.08 to 122.04 and from 137.55 to 152.62 μmol/100 g, respectively (P < 0.05). Among the different SHS-pretreated groups, the sample treated at 180 ℃ for 120 s exhibited the lowest oxidation level, the highest retention of minor lipid concomitants, and the strongest antioxidant activity during storage. In summary, SHS pretreatment effectively enhanced the storage quality of corn germ. This study provides a novel strategy for stabilizing corn germ and facilitates the industrial application of SHS technology in the field of oil processing. Related Articles | Metrics

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Progress in Understanding the Role and Mechanism of Action of Tea in Alleviating Colitis SUN Yuning, LIU Qianfen, LIU Dan, LI Daxiang, CAI Huimei, CHEN Guijie FOOD SCIENCE    2025, 46 (18): 425-439.   DOI: 10.7506/spkx1002-6630-20250128-202 Abstract （210）   HTML （6）    PDF（pc） （2731KB）（72）       Knowledge map    Save Inflammatory bowel disease (IBD) is a common chronic intestinal inflammatory disorder, primarily including ulcerative colitis (UC) and Crohn’s disease (CD), with a complex pathogenesis involving multiple interacting factors. In recent years, intervention with tea and its active components in IBD and their action mechanisms have garnered considerable research attention. Research indicates that tea and its functional components can alleviate colitis through multiple pathways, including regulating inflammatory factors and related signaling pathways, modulating immune function, repairing the intestinal barrier, and regulating the gut microbiota and metabolites. This review summarizes recent progress on the role of tea in mitigating colitis, with a focus on its action mechanism, aiming to provide new insights and scientific evidence for the prevention and treatment of IBD. Related Articles | Metrics

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Effects of Extraction Methods on Volatile Components of Indocalamus latifolia Leaves WANG Yanbin, WU Dan, HE Liang, QIN Yuchuan, HUANG Xubo, YE Xingqian, WANG Liling FOOD SCIENCE    2025, 46 (18): 200-206.   DOI: 10.7506/spkx1002-6630-20250303-019 Abstract （167）   HTML （6）    PDF（pc） （3554KB）（72）       Knowledge map    Save This study investigated the effects of different extraction methods, namely steam distillation (SD), simultaneous distillation extraction (SDE), supercritical fluid extraction (SFE), solid-phase microextraction (SPME), and dynamic headspace (DHS) on the composition and flavor characteristics of volatile components in Indocalamus latifolia leaves. The volatile components were systematically analyzed using a combination of gas chromatography-mass spectrometry (GC-MS), principal component analysis (PCA) and relative odor activity value (ROAV). The results demonstrated that different extraction methods significantly influenced the composition and relative content of volatile compounds in broad-leaved I. latifolius leaves. A total of 84 volatile components were identified, mainly including aldehydes, alcohols, ketones, esters and alkanes. Among these methods, DHS and SPME resulted in the highest enrichment of heat-sensitive aldehydes (64.17% and 42.82%, respectively) and alcohols (26.40% and 29.25%, respectively), while SFE showed the highest selectivity to alkanes (56.50%) and terpenoids (20.97%). The results of PCA revealed that the first (PC1, 32.16%) and second (PC2, 26.03%) principal components were capable of effectively discriminating the specificity of different extraction methods. Based on ROAV, β-ionone was identified as the key shared flavor compound, which played the predominant role in the overall flavor profile. In conjunction with other critical flavor substances such as 3-hexen-1-ol (leaf alcohol), 1-octen-3-ol, and β-cyclocitral, it contributed to the rich and distinctive flavor characteristics of broad-leaved I. latifolius leaves. This study provides a theoretical foundation for the high-value utilization of I. latifolius leaves in the food and medicinal industries. Related Articles | Metrics

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Mechanism of the auxiliary hypolipidemic function of Flammulina velutipes fermented by lactic acid bacteria through regulating the interaction between gut microbiota and host metabolism Yuan-Yang NIE Li -Bo FOOD SCIENCE    0, (): 0-0.   Abstract （148）      PDF（pc） （1898KB）（72）       Knowledge map    Save To explore the lactic acid bacteria fermentation characteristics of Flammulina velutipes and its mechanism of assisting in reducing blood lipid, a compound lactic acid bacteria starter suitable for fermenting F. velutipes was screened from 8 kinds of lactic acid bacteria. Through establishing a hyperlipidemia mouse model and conducting a gavage experiment with fermented F. velutipes (FFV), its function and mechanism of assisting in reducing blood lipid were deeply investigated. The results showed that the FFV prepared with a compound lactic acid bacteria starter at a mass ratio of Lacticaseibacillus rhamnosus : Lactobacillus delbrueckii subsp. bulgaricus : Lactobacillus acidophilus = 2:3:1 had a sensory score of 84.60, a pH value of 3.36, a total acid production of 0.78 g/100g, and the viable count of lactic acid bacteria was 2.7×1010 CFU/mL. FFV could reduce the wet weight and index of the mouse liver and improve the antioxidant capacity of the liver. It could also significantly reduce the contents of serum total cholesterol (TC), triglyceride (TG), low - density lipoprotein cholesterol (LDL-C) and the activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in hyperlipidemic mice, showing an auxiliary function in reducing blood lipid. FFV could significantly reduce the Firmicutes/Bacteroidetes ratio of the mouse gut microbiota and increase the relative abundances of Akkermansia, Faecalibacterium, Dubosiella, Lactobacillus, Bifidobacterium, Bacteroides, etc. to varying degrees, while reducing the contents of Helicobacter and Desulfovibrio. Moreover, the changes in the microbiota were correlated with the levels of serum lipids, transaminases, and liver oxidative stress. A total of 4354 metabolites belonging to 21 major categories were identified in the mouse gut contents, among which amino acids and their derivatives accounted for the largest proportion (39.98%). After being induced by a high - fat diet, the gut metabolites of mice changed significantly. FFV could improve the structural composition of gut metabolites in hyperlipidemic mice by regulating the contents of polypeptides, fatty acyls, organic acids, alkaloids, etc. produced by gut microbiota metabolism. This study confirmed that FFV has the effects of assisting in reducing blood lipid, regulating the gut microbiota and metabolites of mice, providing a theoretical basis for the development of functional foods from fermented F. velutipes. Reference | Related Articles | Metrics

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Quality Formation Mechanism during the Developmental Process of Morchella Fruiting Bodies Based on Metabolomic Analysis LI Yunfan, LI Yuxin, REN Haiwei, XIANG Yumeng, GUO Xiaopeng, SHI Renjie, LIU Qiankui, WANG Yayu FOOD SCIENCE    2025, 46 (16): 52-62.   DOI: 10.7506/spkx1002-6630-20241224-199 Abstract （207）   HTML （6）    PDF（pc） （4804KB）（72）       Knowledge map    Save This study investigated the dynamic changes of quality formation and metabolite profiles during the development of Morchella fruiting bodies. Morchella fruiting bodies at three developmental stages: primordium (YJ), small mushroom (XG), and mature ascocarp (ZNG) were used to identify key metabolites that affect the quality of the mushroom by the combined use of routine tests and untargeted metabolomics. The results demonstrated that during the growth and development of Morchella fruiting bodies, the contents of major nutritional components, including proteins, polysaccharides and crude fat, increased significantly (P < 0.05). Across the three developmental stages, 16 free amino acids including aspartic acid, glutamate and threonine, and 6 nucleotides including 5’-cytidine monophosphate (CMP), 5’-uridine monophosphate (UMP), and 5’-xanthosine monophosphate (XMP), were detected, and the total contents of free amino acids and nucleotides ranged from 1 291.01–5 857.72 mg/kg and 792.74–1 903.82 μg/g, respectively. Furthermore, untargeted metabolomics analysis identified 1 624 metabolites at these three developmental stages, predominantly comprising organic acids, amino acids and lipids. The vitamin B6 metabolism, riboflavin metabolism, arginine and proline metabolism, arginine biosynthesis, and nucleotide metabolism pathways were significantly enriched. Among 37 key differential metabolites involved in these significantly enriched pathways, 4-acetamidobutanoate and N6-(1,2-dicarboxyethyl)-adenosine monophosphate (AMP) were significantly positively correlated with the nutritional and flavor compounds of Morchella fruiting bodies, while L-arginine, agmatine, hypoxanthine, xanthine, deoxyinosine, inosine, and xanthosine were significantly negatively correlated with them. These metabolites participated in amino acid metabolism and energy metabolism during the growth of Morchella fruiting bodies, serving as potential factors regulating the quality formation of Morchella fruiting bodies. Related Articles | Metrics

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Prediction of Pork TVB-N Content and pH Using Broad Learning System Based on Hyperspectral Imaging with Hybrid Wavelength Selection LUO Yizhi, TANG Shuqi, JIN Qingting, QIU Guangjun, QI Haijun, MENG Fanming, LI Peng FOOD SCIENCE    2025, 46 (16): 345-352.   DOI: 10.7506/spkx1002-6630-20250221-097 Abstract （193）   HTML （8）    PDF（pc） （4947KB）（72）       Knowledge map    Save This study proposed a non-destructive and accurate method for the detection of pork freshness based on hyperspectral imaging (HSI) and broad learning system (BLS). BLS models were developed and evaluated for their ability to predict the total volatile basic nitrogen (TVB-N) content and pH in pork samples based on hyperspectral images. Four different preprocessing methods (Savitzky-Golay (SG) smoothing, normalization, baseline correction, and standard normal variate) were applied to optimize the spectral data, and feature extraction was performed using competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA), and interval variable iterative space shrinking approach (iVISSA). The results indicated that SG was the best preprocessing method, and combining iVISSA with SPA for feature extraction effectively removed redundant features and reduced interference from irrelevant information, achieving optimal prediction performance in the BLS regression models. Specifically, for TVB-N prediction, the iVISSA-SPA-BLS model exhibited excellent performance with correlation coefficient of prediction (RP) of 0.942 2, root mean square error of prediction (RMSEP) of 3.007 2, and residual prediction deviation (RPD) of 2.803 8. For pH prediction, the RP, RMSEP and RPD were 0.817 3, 0.367 9, and 1.716 4, respectively. The developed method not only enables efficient and non-destructive prediction of pork freshness, but also provides a new non-destructive approach for food safety detection. Related Articles | Metrics

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Rapid Detection of Histamine in Foods Using Surface-Enhanced Raman Spectroscopy Based on Silver Nanoparticles GAO Xueying, LU Jiyu, NIU Wanyi, FANG Linan, LI Xingjian, JIANG Caiyun, WANG Zhouping, MA Xiaoyuan FOOD SCIENCE    2025, 46 (22): 50-58.   DOI: 10.7506/spkx1002-6630-20250514-082 Abstract （179）   HTML （14）    PDF（pc） （4074KB）（72）       Knowledge map    Save A rapid detection method for histamine was established based on surface-enhanced Raman spectroscopy (SERS). In this method, silver nanoparticles (AgNPs) were used as the enhancing substrate and sodium chloride (NaCl) solution as the aggregating agent to effectively enhance the Raman characteristic peaks of histamine. The results indicated that the prepared AgNPs exhibited significant Raman enhancement, and the Raman characteristic peaks corresponding to the molecular structure of histamine were located at 640, 936, 997, 1 029, 1 097, 1 134, 1 257, 1 313, 1 425, and 1 563 cm-1, which could serve as quantitative indicators for histamine detection. Rapid and sensitive detection of histamine was achieved by optimizing the concentration factor of AgNPs, the amount of NaCl solution added, and detection format. Good linear relationship was observed between the Raman characteristic peak at 1 257 cm-1 and histamine concentration over the range of 10 to 1 000 mg/kg, with a limit of detection (LOD) of 1.21 mg/kg. Furthermore, the method was applied to detect three actual samples: fish, shrimp, and wine, and compared with high-performance liquid chromatography (HPLC). The results showed that the recovery of this method ranged from 95.95% to 106.26%, with a relative standard deviation (RSD) between 1.6% and 5.9%, indicating good accuracy and precision. Related Articles | Metrics

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Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian FOOD SCIENCE    2026, 47 (2): 250-258.   DOI: 10.7506/spkx1002-6630-20250813-094 Abstract （170）   HTML （34）    PDF（pc） （14926KB）（72）       Knowledge map    Save Soybean protein isolate (SPI) was used as raw material to prepare antioxidant peptides through ultrasound-assisted enzymatic hydrolysis in this study. SPI hydrolysate was separated by ultrafiltration into peptides with different molecular masses, whose antioxidant activity was evaluated by measuring the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals and hydroxyl radicals, as well as using the ferric reducing antioxidant power (FRAP) assay. The amino acid composition was analyzed, and peptides with high antioxidant activity were identified. Molecular docking was used to elucidate their antioxidant mechanisms. The results showed that peptides with a molecular mass of < 3 kDa exhibited the strongest DPPH, ABTS cation and hydroxyl radical scavenging capacity, as well as the highest FRAP (P < 0.05). Amino acid composition analysis revealed that the peptides contained higher levels of hydrophobic and antioxidant amino acids, which were positively correlated with their antioxidant activity. By liquid chromatography-tandem mass spectrometry (LC-MS/MS), 1 217 unique peptides were identified, and 10 potent antioxidant peptides (activity score > 0.90) were selected from them. Molecular docking indicated that these peptides had low binding energy (−9.7 to −7.2 kcal/mol) with kelch-like ECH-associated protein 1 (Keap1), primarily exerting antioxidant activity through hydrogen bonds and hydrophobic interactions. This study provides theoretical and technical support for the high-value utilization of soybean protein resources and the development of natural antioxidant peptides. Related Articles | Metrics

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Synthetic Biology Design of Engineered Probiotics for Short-Chain Fatty Acid Production: from Metabolic Enhancement to Smart Regulation JIANG Ling, LIU Zhenlei, ZHU Zhengming FOOD SCIENCE    2026, 47 (10): 1-18.   DOI: 10.7506/spkx1002-6630-20260303-027 Abstract （136）   HTML （32）    PDF（pc） （2114KB）（72）       Knowledge map    Save Short-chain fatty acids (SCFAs), as key metabolites produced by the intestinal microbiota from the fermentation of dietary fiber and other substrates, play a crucial role in maintaining intestinal barrier function, regulating immune balance, and promoting systemic health. This review explores strategies for utilizing engineered food microorganisms (particularly probiotics) as novel “bio-factories” to achieve efficient and precise synthesis of SCFAs. This review outlines the core selection criteria for ideal engineered chassis strains, including their safety for application, robustness in the intestinal environment, and genetic tractability. It then details strategies for significantly enhancing the efficiency of SCFA synthesis in food microorganisms such as discovery and engineering of rate-limiting enzymes, intelligent enzyme engineering modifications, and artificial intelligence-driven metabolic network optimization. Furthermore, this review discusses how to integrate biosensors and clustered regularly interspaced short palindromic repeats-based dynamic regulation systems to achieve on-demand and precise modulation of SCFAs within the intestinal microecology. The application prospects of engineered food microorganisms are discussed in two major directions: First, in vitro food industrial biomanufacturing, i.e., utilizing engineered strains to efficiently produce SCFAs in fermentation systems as food ingredients or additives; this pathway exhibits relatively high technical maturity and a relatively clear regulatory framework. Second, in vivo live biotherapeutics, i.e., direct ingestion of engineered probiotics to in situ synthesize SCFAs in the gut. This pathway holds significant potential for personalized nutritional intervention and gut health management, but faces greater challenges in safety assessment and regulation. Related Articles | Metrics

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Effect of Edible Oil for the Processing of Longjing Tea on Its Major Flavor Substances during Storage SU Xiaoqin, OUYANG Shiyun, KONG Junhao, ZHANG Jun, ZOU Xinwu, LIU Sitong, YANG Xiufang FOOD SCIENCE    2025, 46 (22): 112-119.   DOI: 10.7506/spkx1002-6630-20250426-213 Abstract （170）   HTML （6）    PDF（pc） （3560KB）（71）       Knowledge map    Save To investigate the effect of adding different levels of edible oil on the storage quality and volatile flavor of Longjing tea, we combined solid phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS) with partial least squares-discriminant analysis (PLS-DA) and sensory evaluation to examine the volatile flavor compounds and sensory quality of Longjing tea prepared with the addition of edible oil at 0.5% and 3.0% and stored for 36 months at 15 ℃ and 60% relative humidity (RH) under aerobic or anaerobic conditions. The results showed that the addition of edible oil had a significant effect on the sensory characteristics such as stale aroma and taste during the storage of Longjing tea. After 36 months of storage, aerobically packaged Longjing tea with 3.0% edible oil had the highest stale aroma and taste values (both 3.0), and the tea infusion exhibited the highest yellowish darkness with b* value of 17.00 and L* value of 93.8. Furthermore, under both aerobic and anaerobic packaging conditions, (Z)-hexanoic acid 3-hexenyl ester, 4-methyl-3-penten-2-one, n-pentanol, 1-octen-3-ol, n-pentanal, and 2-methylbutanal were identified as key differential metabolites between Longjing tea with the addition of 0.5% and 3.0% tea oil. Propionaldehyde, 1-penten-3-ol, hexanoic acid, (Z)-2-pentenol, (E)-3-hexen-1-ol, 2-heptanone, methyl heptenone, n-hexanol, 1-octen-3-ol, nerol, linalool, dimethyl sulfide, isobutyraldehyde, and benzaldehyde were identified as key differential volatile components between Longjing tea stored under aerobic and anaerobic packaging conditions. This study provides a scientific basis for the rational use of edible oil in Longjing tea processing and the optimization of packaging and storage methods. Related Articles | Metrics

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Ameliorative Effect of Gastrodia elata Vinegar on Glucose and Lipid Metabolism Disorders in Obese Mice WANG Wenqi, JIANG Yuchen, LIU Jiahua, ZHANG Chi, HE Yang, WEN Liankui FOOD SCIENCE    2025, 46 (16): 194-201.   DOI: 10.7506/spkx1002-6630-20250110-077 Abstract （199）   HTML （10）    PDF（pc） （3764KB）（71）       Knowledge map    Save Objective: In order to alleviate glucose and lipid metabolism disorders from obesity and related chronic diseases while considering the side effects of weight-loss drugs or surgery, a vinegar beverage with ameliorative effect on obesity-induced glucose and lipid metabolism disorders was developed using Gastrodia elata, which has recently been listed as a substance that than traditionally serves as both food and medicinal material. Methods: Based on general physiological indexes, pathological sections of liver and adipocytes, and glucose and lipid metabolism indexes, the alleviating effect of G. elata vinegar on obesity-induced glucose and lipid metabolism disorders in mice fed a high-sugar and high-fat diet. Results: G. elata vinegar effectively reduced body mass in obese mice. Compared with the model group, the Lee’s index, body fat percentage, liver mass, fasting blood glucose level, area under the curve (AUC) of blood glucose, total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C) were reduced in the vinegar-treated group, and the levels of serum high-density lipoprotein cholesterol (HDL-C) were increased. Conclusion: G. elata vinegar can mitigate glucose and lipid metabolism disorders in obese mice. Related Articles | Metrics

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Effect of Postharvest Treatment with Chitosan Hydrochloride on the Storage Quality and Chlorophyll Metabolism of Fresh-Cut Broccoli SU Na, WANG Xiwang, LI Li, LI Yongcai, WANG Xiaojing, ZHANG Miao FOOD SCIENCE    2025, 46 (17): 263-270.   DOI: 10.7506/spkx1002-6630-20250214-053 Abstract （169）   HTML （10）    PDF（pc） （5155KB）（71）       Knowledge map    Save A comparative analysis of the preservation effects of different concentrations of chitosan hydrochloride (CHC) and chitosan (CTS) was done on fresh-cut broccoli. Furthermore, the effect of CHC on the storage quality and chlorophyll metabolism of fresh-cut broccoli was explored. The results showed that CHC provided good preservation of fresh-cut broccoli; this effect was concentration-dependent, being most pronounced at 5 g/L CHC. On the 20th day of storage, the mass loss and respiration intensity of broccoli treated with 5 g/L CHC decreased by 56.87% and 36.12% compared with the control group treated with distilled water, and by 13.44% and 1.18% compared with the 5 g/L CTS-treated group, respectively. Moreover, 5 g/L CHC treatment effectively delayed the yellowing, significantly the increase of chlorophyllase (CLH), Mg-dechelatase (MDcase), pheophytinase (PPH) and pheophyllase a oxygenase (PAO) activities, and maintained high total chlorophyll, chlorophyll a and chlorophyll b, and carotenoid contents. On the 15th day of storage, the chlorophyll content of the 5 g/L CHC treated-group was 62.13% higher than that of the control group. These findings suggest that 5 g/L CHC maintains the storage quality and delays the degradation of chlorophyll in fresh-cut broccoli, showing its potential in extending the storage period. Related Articles | Metrics

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Phased Succession Pattern and Formation Mechanism of Microbial Communities during the Fermentation of Fermented Grains (Jiupei) for Nongxiangxing Baijiu WEN Yue, ZHANG Suyi, SONG Pan, YANG Yang, AO Zonghua, JIA Junjie, CHEN Zhilin, LI Wenjin, ZHANG Zhengjie, XIONG Yanfei FOOD SCIENCE    2025, 46 (19): 144-157.   DOI: 10.7506/spkx1002-6630-20250417-141 Abstract （183）   HTML （14）    PDF（pc） （4310KB）（71）       Knowledge map    Save This study employed high-throughput sequencing technology to determine the microbial diversity during the fermentation process of Nongxiangxing Baijiu Jiupei. The results showed that based on the succession patterns of the microbial communities, the fermentation process could be divided into three stages: early (days 0–12), middle (days 15–40), and late (days 50–90). The major biomarkers at the early stage were Thermoactinomyces, Bacillus, Kroppenstedtia, Weissella, Saccharopolyspora, Thermomyces, Thermoascus and Rhizopus. The biomarkers at the middle stage were Saccharomyces and Wickerhamiella. The major biomarkers at the late stage were Lactobacillus, Kazachstania, Saccharomycopsis, Aspergillus and Wickerhamomyces. Compared with the middle and late stages, the ecological network connection of the microbial communities at the early stage was more compact, and the interaction was stronger. Starch, reducing sugar and moisture contents were the most important physicochemical factors for explaining the phased succession of the microbial communities. This study provides solid theoretical support and practical guidelines for the production of Nongxiangxing Baijiu, promoting the sustainable development of the Baijiu industry. Related Articles | Metrics

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Degradation of Aflatoxin B1 and Zearalenone in Vegetable Oils Using MOF-Immobilized Laccase: A Comparative Study Meng-Yao WANG FOOD SCIENCE    0, (): 0-0.   Abstract （36）      PDF（pc） （1993KB）（71）       Knowledge map    Save Aflatoxin B1 (AFB1) and zearalenone (ZEN) are major contaminants in vegetable oils. Conventional physical and chemical detoxification methods demonstrate limited efficacy. Consequently, developing green, efficient, and safe mycotoxin removal technologies is critically needed. This study employed Fe-MOFs as carriers to immobilize laccase (Lac) via in-situ encapsulation, synthesizing a Lac@Fe-BTC biocomposite. Then the removal efficacy and underlying mechanisms of this composite for AFB1 and ZEN in edible oils were then investigated.Results indicated that Laccase immobilization on MOFs enhanced thermal stability and achieved AFB1 and ZEN removal rates of 71.64% and 60.98% in peanut oil, respectively, significantly exceeding those of free laccase.Furthermore, structural characterization of the mycotoxins and their degradation products, alongside zebrafish toxicity evaluation, demonstrated a significant reduction in their toxicity.Compared to free laccase, the immobilized enzyme demonstrated superior efficiency, stability, and reusability for mycotoxin removal. Therefore, this approach exhibits promising potential for mycotoxin decontamination applications. Reference | Related Articles | Metrics

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Urolithin A ameliorates liver fibrosis by modulating the gut microbiota-bile acid-FXR axis Li-Hua LI Qi CUI Xiao-Xia SHEN FOOD SCIENCE    Accepted: 10 November 2025

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Endophytic Bacterial Community Characteristics and Their Correlation with Anthocyanin Biosynthesis in Blood Orange Pulp YU Jianjun, YANG Lei, LI Shuang, WANG Min, HONG Lin FOOD SCIENCE    2025, 46 (19): 134-143.   DOI: 10.7506/spkx1002-6630-20250419-153 Abstract （174）   HTML （8）    PDF（pc） （3238KB）（70）       Knowledge map    Save To investigate the correlation between coloration and endophytic bacterial communities in blood orange pulp, this study employed microbiome analysis to compare the community structure and functional characteristics of endophytic bacteria between pigmented and non-pigmented blood orange pulp and it also evaluated their relationship with fruit quality. Results demonstrated that pigmented pulp exhibited significantly higher contents of total anthocyanins (38.78 versus 10.66 µg/g) and p-coumaric acid (0.59 versus 0.47 µg/g) and naringin (3.3 versus 1.53 µg/g) when compared with non-pigmented pulp. Microbiome profiling revealed richer bacterial diversity in pigmented pulp, containing 15 phyla, 25 classes, 46 orders, 89 families, 154 genera, and 87 species versus 11 phyla, 18 classes, 28 orders, 62 families, 103 genera, and 46 species in non-pigmented pulp. In pigmented pulp, Bacteroidetes was the dominant phylum, and Faecalibacterium, Bacteroides, Bifidobacterium, Prevotella, and Lactobacillus were the dominant genera. Correlation analysis showed that the differential Bacteroidetes species in pigmented pulp including Bacteroides vulgatus, B. caccae, and Parabacteroides goldsteinii had significantly positive correlations with anthocyanins, total flavonoids and naringin. PICRUSt2 functional prediction indicated endophytic bacterial gene functions were richer in pigmented pulp, with the significantly enriched functions mainly involved in post-synthetic modification (methylation), transport and storage of anthocyanins. These findings demonstrate that the quality of pigmented blood orange pulp is superior to that of non-pigmented blood orange pulp and that anthocyanin biosynthesis is closely related to endophytic bacteria such as B. vulgatus, B. caccae, and P. goldsteinii. Related Articles | Metrics

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Effect of Seasonal Variation on Microbial Community Succession and Volatile Compounds during the Fermentation of Shanxi Aged Vinegar Daqu LI Min, SHEN Jin, LANG Fanfan, ZHANG Qi, WU Yan, YAN Yufeng, ZHENG Yu FOOD SCIENCE    2025, 46 (18): 54-62.   DOI: 10.7506/spkx1002-6630-20250218-078 Abstract （199）   HTML （17）    PDF（pc） （5695KB）（70）       Knowledge map    Save In this study, metagenomics and metabolomics were combined to systematically analyze the effect of seasonal variation on microbial community succession and volatile compounds during the fermentation of Shanxi aged vinegar Daqu. The results indicated that spring Daqu exhibited the highest liquefying, saccharifying, and esterifying power, and protease activity, while pyrazines were more abundant in summer and autumn Daqu than in spring Daqu. In different seasons, the composition of the dominant microflora varied across various fermentation and storage stages from the first day of fermentation to Daqu stored for 3 months. Correlation analysis revealed that Saccharopolyspora, Klebsiella, Leuconostoc, Thermoactinomyces, Rhizopus, Lichtheimia, Syncephalastrum, Apophysomyces, Aspergillus and Mucor were closely related to the liquefying, saccharifying, fermenting and esterifying power and protease activity of Daqu; Bacillus and Lichtheimia showed significant positive correlations with pyrazine compounds. This study lays a theoretical foundation for enhancing the quality of vinegar Daqu. Related Articles | Metrics

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Advances in the Preparation, Properties and Applications of Plant Protein-Cellulose Stabilized Emulsions ZHU Xiuqing, XUAN Xihuan, GUO Ruqi, LIU Simiao, ZHU Ying, WANG Ying, ZHAO Zili FOOD SCIENCE    2025, 46 (17): 412-423.   DOI: 10.7506/spkx1002-6630-20250316-120 Abstract （172）   HTML （14）    PDF（pc） （2887KB）（70）       Knowledge map    Save Plant proteins, as natural amphiphilic macromolecules, are mainly derived from plants such as soybean and pea. Due to their excellent functional properties such as emulsification, foaming and gelling, they have significant potential and research value in various fields such as the food industry, biomedicine, and material science. However, emulsions formed solely from proteins are prone to instability due to the influence of various environmental factors. Existing studies have shown that the introduction of polysaccharides can effectively improve the interfacial structure and performance of plant protein-stabilized emulsions. As a common natural polysaccharide, cellulose has attracted widespread attention due to its good biocompatibility, biodegradability and low cost. Based on covalent and non-covalent interactions, plant protein-cellulose stabilized emulsions exhibit stable network structures and excellent properties. To provide a better understanding of recent progress in plant protein-cellulose stabilized emulsions, this paper reviews the raw materials, preparation methods and emulsion properties, focusing on the factors influencing the structures and properties of plant protein-cellulose stabilized emulsions. Meanwhile, it summarizes the current status the application of these emulsions, aiming to provide insights for the improvement and utilization of protein-cellulose stabilized emulsions. Related Articles | Metrics

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Review of Artificial Intelligence in Live Fish Transportation: Potential Applications and Challenges PU Zhiying, YIN Tao, WU Haiyun, YOU Juan, LIU Ru FOOD SCIENCE    2025, 46 (18): 360-373.   DOI: 10.7506/spkx1002-6630-20250124-177 Abstract （197）   HTML （10）    PDF（pc） （4396KB）（70）       Knowledge map    Save As an important link in the fishery industry chain, the efficiency and quality of live fish transportation are crucial. However, traditional transportation methods suffer from high labor intensity, low efficiency, and heavy reliance on human expertise. The development of artificial intelligence (AI) provides innovative technological solutions to address these challenges. Studies indicate that AI-driven technologies can significantly enhance transportation efficiency, reduce costs, and mitigate fish stress responses, thereby improving transportation quality. Nevertheless, AI applications in live fish transportation still face various challenges, such as data processing in complex environments, sensor stability and cost issues, and real-time algorithm requirements. This paper reviews the potential applications of AI in live fish transportation, including monitoring and classification of fish stress responses, real-time water quality regulation based on machine vision and intelligent sensors, route optimization algorithms, and application scenarios of autonomous driving technology. This paper aims to provide theoretical support and practical references for the application and promotion of AI technology in live fish transportation. Related Articles | Metrics

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Comparative Study of Liquid Chromatography and Ion Chromatography for the Determination of Human Milk Oligosaccharides in Infant Formula LIU Shuang, CHEN Gang, ZHANG Ying, DONG Liya, CHEN Jialun, YAO Fei, ZHANG Xuguang, TIAN Fang FOOD SCIENCE    2025, 46 (23): 311-320.   DOI: 10.7506/spkx1002-6630-20250630-211 Abstract （133）   HTML （13）    PDF（pc） （2450KB）（70）       Knowledge map    Save In this study, a comprehensive comparison of the technical performance and practical applicability of liquid chromatography (LC) and ion chromatography (IC) was conducted in the determination of seven human milk oligosaccharides (HMOs) in infant formula. We introduced a dual-internal standard quantification strategy into LC. In IC, we optimized the gradient elution program and established a specific enzymatic hydrolysis system. Both methods demonstrated good specificity, and all seven HMOs showed excellent linearity (R2 > 0.999) over a wide concentration range. The limit of quantification (LOQ) of LC ranged from 1.8 to 3.6 mg/100 g for solid samples and from 0.2 to 0.4 mg/100 g for liquid samples. The spiked recoveries at the LOQ level were between 81.1% and 118.8%, and those within the determination range were 91.3%−108.0%, with relative standard deviations (RSDs) of 1.8%−2.8%. The LOQs of IC ranged from 18 to 36 mg/100 g for solid samples and from 2 to 4 mg/100 g for liquid samples. The spiked recoveries at the LOQ level were 80.7%−118.5%, and those within the determination range were 90.9%−109.4%, with RSDs of 1.7%−3.7%. The validation results confirmed that both methods were suitable for the determination of the seven HMOs in infant formula. This study further clarified the applicable scenario of each method. Due to its lower LOQ, LC was more suitable for detecting endogenous HMOs in milk powder, whereas IC, with simpler pretreatment, was more applicable for the determination of goat milk-based formula. In terms of practicality, IC offered advantages in ease of operation and analytical timeliness. This research fills a gap in the systematic comparison between LC and IC for HMO detection, provides experimental support for method selection in different application contexts, and offers a valuable reference for the establishment of relevant food safety standards. Related Articles | Metrics

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Ameliorative Effect of Ganoderma lucidum Spore Polysaccharide on High-Fat Diet-Induced Obesity in Mice LI Guohao, LI Mingyan, WANG Zhiqiang, HU Jielun, WANG Junqiao, LI Zhenhao, XIE Mingyong FOOD SCIENCE    2026, 47 (1): 156-165.   DOI: 10.7506/spkx1002-6630-20250725-203 Abstract （165）   HTML （14）    PDF（pc） （1919KB）（70）       Knowledge map    Save Objective: To investigate the ameliorative effects of polysaccharides from Ganoderma lucidum spore powder polysaccharide (GLSP) and fermented G. lucidum spore powder polysaccharide (FGLSP) on obesity in mice, providing an experimental basis for their development and application. Methods: A mouse model of high-fat diet-induced obesity was established. After a 10-week intervention with high and low doses of GLSP and FGLSP, the effects of the two polysaccharides on body mass, body fat, glucose tolerance, insulin sensitivity, hyperlipidemia, liver function, hepatic oxidative stress, and pathological morphology of adipose and hepatic tissues were evaluated. Results: Compared with the model group, both GLSP and FGLSP interventions significantly reduced body mass, body fat, the area under the curve during oral glucose tolerance test (OGTT), fasting serum insulin levels, total cholesterol (TC) levels, serum leptin levels, liver mass, hepatic aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels and hepatic malondialdehyde (MDA) levels (P < 0.05). Additionally, they significantly increased serum adiponectin levels and catalase (CAT) activity (P < 0.05), and ameliorated pathological damage in adipose and hepatic tissues. Conclusion: GLSP and FGLSP effectively ameliorated obesity in mice by reducing body mass gain and fat accumulation, ameliorating dyslipidemia and dysglycemia, and mitigating oxidative stress-induced hepatic injury. Related Articles | Metrics

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Oral Development Characteristics in Infants and Young Children and Texture Staging Strategies for Complementary Foods CHEN Yong, ZHU Jingye, HAN Junhua, DAI Zhiyong, CHEN Jianshe, LI Mengyi, REN Guopu FOOD SCIENCE    2026, 47 (1): 317-326.   DOI: 10.7506/spkx1002-6630-20250806-038 Abstract （155）   HTML （7）    PDF（pc） （2303KB）（70）       Knowledge map    Save Complementary foods serve as a crucial medium for early sensory experiences in infants and young children, and their textural properties are closely associated with the development of chewing and swallowing capacity, food acceptance, and long-term dietary habits of infants and young children. While a variety of complementary foods are currently available on the market, there is a lack of unified standard system for textural grading. This limitation restricts the scientific evaluation of different complementary food products in terms of textural suitability and swallowing safety, making it difficult to fully meet the specific textural requirements of infants and young children at different stages of growth and development. The International Dysphagia Diet Standardization Initiative (IDDSI) has developed a standardized eight-level textural grading framework, which incorporates parameters such as hardness, viscosity, and granularity, enabling standardized classification of food texture and offering a potential solution for the scientific staging of complementary foods. This article reviews the oral development and physiological characteristics of infants and young children at different ages, and summarizes the current status of research on complementary foods for infants and young children. Based on the IDDSI textural grading framework, this study aims to provide a scientific basis for improving the compatibility between textural design of complementary food products and oral development and also provides a reference for the future standardization of textural staging of complementary foods. Related Articles | Metrics

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Construction of a Sensory Attribute System for Red Fuji Apples and Analysis of Sensory Quality Differences Among Typical Production Regions Ming-Zhu JIANG LEI ZHAO 丽霞 Li-XiaZHU Hou-Yin WANG Bo-lin SHI FOOD SCIENCE    2026, 47 (14): 0-0.   Abstract （105）      PDF（pc） （4218KB）（70）       Knowledge map    Save This study analyzed 25 Red Fuji apple samples collected from four representative production regions in China (Bohai Bay, Yellow River Fault Zone, Characteristic Region, and Northwestern Plateau) to construct a standardized sensory attribute system and to clarify sensory quality differences both among and within production regions. Through geometric mean–based screening and multivariate statistical refinement, a total of 24 core sensory descriptors were identified, encompassing appearance (8), taste (3), aroma (5), and texture (8). Quantitative descriptive analysis (QDA) based on this sensory framework revealed significant differences among regions in sweetness–acidity balance, aroma characteristics, and textural attributes. Samples from the Characteristic Region generally showed higher sweetness, larger watercore areas, and stronger aroma expression. Representative samples from major production areas, including Yantai in the Bohai Bay region (YT-01), Lingbao in the Yellow River Fault Zone (LB-01), Aksu in the Characteristic Region (AKS-02), and Liquan in the Northwestern Plateau (LQ), exhibited superior overall sensory performance within their respective regions. The sensory attribute system developed in this study provides a scientific basis for quality evaluation, regional characterization, and product grading of Red Fuji apples. Reference | Related Articles | Metrics

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Analysis of Flavor Quality Evolution and Key Aroma Components in Citrus-Flavored Lightly Pressed Fu Brick Tea during the Flowering Process FOOD SCIENCE    Accepted: 25 June 2026

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Recent Advances in Food-Derived Antioxidant Peptides and Their Role in Improving Cardiovascular Health HUANG Lei, HAN Lihua, WANG Kai, LIU Yang, PANG Bo, MA Wenlong, YIN Boxing, CHEN Xia, HUANG Yujun, GU Ruixia FOOD SCIENCE    2026, 47 (1): 377-391.   DOI: 10.7506/spkx1002-6630-20250526-168 Abstract （124）   HTML （11）    PDF（pc） （1628KB）（69）       Knowledge map    Save Cardiovascular diseases (CVDs) have emerged as a critical global public health challenge, with their pathological progression being closely linked to oxidative stress in cardiovascular cells. Although pharmacological interventions exhibit efficacy in CVD management, most of them have adverse effects. In recent years, bioactive peptides derived from dietary proteins have gained significant attention due to their potent antioxidant properties and excellent safety profiles, positioning them as promising food-derived functional agents for preventing and ameliorating CVDs. This review systematically summarizes recent advances in the development of food-derived antioxidant peptides, encompassing their production strategies, structure-activity relationships, absorption and metabolism. Particular emphasis is placed on their effects and mechanisms of action in improving cardiovascular health, aiming to provide a theoretical foundation for advancing research on CVD interventions and fostering innovation in peptide-based functional food products. Related Articles | Metrics

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Research and Application of Machine Learning in the Quality Control of Soy Sauce and Pot-Roast Meat Products LI Qing, LI Wanling, LIU Silu, SUN Jian, XU Xinglian, WANG Huhu FOOD SCIENCE    2026, 47 (2): 347-356.   DOI: 10.7506/spkx1002-6630-20250722-181 Abstract （133）   HTML （11）    PDF（pc） （2907KB）（69）       Knowledge map    Save The growing food industry has led to the continuous expansion of the market of soy sauce and pot-roast meat products. However, traditional quality control methods have inherent limitations such as strong subjectivity, low efficiency, and poor predictability in areas including raw material selection, processing techniques, and flavor analysis, which severely restrict the high-quality development of the soy sauce and pot-roasted meat products industry. Machine learning, as an advanced data analysis and modeling technique, offers new solutions to these challenges. Against this background, this review discusses the application of machine learning in the quality control of soy sauce and pot-roast meat products, focusing on the assessment of raw meat freshness, analysis of processing suitability, selection and blending of spices, optimization of processing techniques, standardization of flavor prediction, quality grading based on data fusion, and shelf-life prediction. It also explores the current challenges and future trends in order to provide a technical reference for the quality control of soy sauce and pot-roast meat products. Related Articles | Metrics

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Effect of Fucoxanthin on Repairing Cisplatin-Induced Liver Injury and Gut Microbiota Dysbiosis Based on the Gut-Liver Axis REN Xiangyu, CAO Hongjie, LI Hangting, XU Ke, LIU Zhongliang, YANG Zuisu FOOD SCIENCE    2025, 46 (23): 225-238.   DOI: 10.7506/spkx1002-6630-20250609-051 Abstract （113）   HTML （12）    PDF（pc） （12847KB）（69）       Knowledge map    Save Objective: This study aims to investigate the effect of fucoxanthin on cisplatin-induced liver injury and gut microbiota dysbiosis in mice. Methods: To induce liver injury, mice were administered with 7 mg/kg cisplatin via intraperitoneal injection once a week for 4 consecutive weeks. Body mass was measured before each administration, and individual doses and injection volumes were calculated based on the daily body mass. Fucoxanthin was used for intervention, and amifostine was used as a positive control. The levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), antioxidant enzymes, and inflammatory cytokines were measured. Liver and colon histological examination was carried out using hematoxylin-eosin (HE) staining. Western blot analysis was performed to detect the expression of ferroptosis-related proteins including nuclear factor erythroid 2-related factor 2 (Nrf2) family members and glutathione peroxidase 4 (GPX4) in liver tissue. 16S rRNA gene sequencing was conducted to analyze changes in the gut microbiota. Results: Fucoxanthin intervention decreased serum ALT and AST levels, reduced the levels of inflammatory cytokines in liver and colon tissues, increased antioxidant enzyme activities, and alleviated liver and colon histological lesions. Moreover, it increased the expression of proteins in liver tissue, including Nrf2, heme oxygenase 1 (HO-1), nicotinamide quinone oxidoreductase 1 (NQO1), and GPX4, restored colonic pathological damage, up-regulated the expression of tight junction proteins in the colonic epithelium, and ameliorated intestinal microbiota dysbiosis. Conclusion: Fucoxanthin likely restores cisplatin-induced liver injury in mice by alleviating inflammation and oxidative stress through an Nrf2/HO-1 axis-dependent ferroptosis signaling pathway and via multiple gut-liver axis routes by improving intestinal microecology and modulating the gut microbiota. Related Articles | Metrics

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Differential Analysis of Nutritional Quality and Flavor Characteristics of Morchella esculenta from Different Regions of Gansu Province LIU Siying, ZHAI Fangjihang, LI Yuxin, REN Haiwei, SHI Renjie, LI Zhizhong, YU Lianze, YU Youli FOOD SCIENCE    2025, 46 (18): 207-218.   DOI: 10.7506/spkx1002-6630-20250319-141 Abstract （216）   HTML （11）    PDF（pc） （4807KB）（69）       Knowledge map    Save To investigate the differences in nutritional quality and flavor characteristics among Morchella esculenta from four different regions (Qilihe and Gaolan, Lanzhou; Xihe and Chengxian, Longnan) in Gansu province, this study used ultraviolet (UV)-visible spectrophotometry, high performance liquid chromatography (HPLC) and inductively coupled plasma-mass spectrometry (ICP-MS) to quantify polysaccharides, polyphenols, vitamins and minerals. Free amino acids were determined using an amino acid analyzer and other non-volatile flavor substances such as soluble sugars, 5’-nucleotides and organic acids using HPLC. In total, 47 volatile aroma components (including alcohols, aldehydes and ketones) were analyzed qualitatively and quantitatively by gas chromatography-ion mobility spectrometry (GC-IMS), and principal component analysis and cluster analysis were used for differentiation and clustering of M. esculenta. The results showed that there were significant differences in the nutritional quality and flavor characteristics of M. esculenta from different regions of Gansu. The crude polysaccharide (20.48%) and total phenol (20.25 mg/g) contents of M. esculenta from Qilihe were significantly higher than those from the other regions. The soluble sugar (74.48 μg/g) and organic acid (58 770.72 μg/g) contents of M. esculenta from Xihe were higher than those from the other regions, while the contents of vitamins (21 044.01 μg/g), mineral elements (40 392.52 mg/kg), amino acids (30 318.78 mg/kg) and nucleotides (13 561.98 μg/g) in M. esculenta from Chengxian were significantly higher than those of the other regions. Aldehydes, ketones and alcohols were the major aroma compounds of M. esculenta, 1-octen-3-one, 2-methylbutyraldehyde and ethyl 2-methylpentanoate being identified as the key aroma substances. The four production regions were clustered into three classes by principal component analysis (PCA) and cluster analysis: class I, Qilihe and Gaolan, which have similar climates; class II, Xihe and Chengxian, which share similar ecological environment; class III, Gaolan, Xihe and Chengxian, which share similar soil characteristics. These results of this study provide a theoretical basis for expanding the planting area of M. esculenta. Related Articles | Metrics

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Effect of Supercritical CO2 Extraction Process Parameters on Chemical and Flavor Compounds of Zanthoxylum bungeanum Oleoresin DONG Ke, TANG Mengmeng, HUANG Ziyi, BAI Chunhui, XING Yong, CHENG Jie, LIU Fuquan, ZHAO Zhifeng FOOD SCIENCE    2025, 46 (18): 240-249.   DOI: 10.7506/spkx1002-6630-20250309-066 Abstract （256）   HTML （10）    PDF（pc） （5083KB）（69）       Knowledge map    Save In this study, oleoresin was extracted from Zanthoxylum bungeanum produced in Hanyuan, Sichuan by supercritical CO2 extraction. The effect of three process parameters (temperature, pressure and extraction time) on the yield, total phenol, total flavonoid and tingling compound (sanshools) contents of oleoresin was examined. The compositions of volatile flavor compounds and tingling compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) and high performance liquid chromatography (HPLC). Flavor contributions were quantitatively evaluated based on odor activity values (OAVs) and aroma character impact (ACI) values and validated by aroma sensory evaluation. The results showed that the highest yield of oleoresin of (15.98 ± 1.05)% was obtained after 120 min of extraction under medium/high-temperature and high-pressure conditions (40 ℃/50 ℃, 30 MPa), and the retention rate of tingling compounds in the oleoresin was as high as (94.82 ± 1.12)%. Low-temperature and low-pressure conditions (30 ℃, 10 MPa) resulted in the maximum retention rates of total phenolics and flavonoids ((79.70 ± 1.35)% and (83.41 ± 1.14)%, respectively). In addition, a total of 43 volatile compounds were identified in the oleoresin, among which linalool and linalyl acetate were the key aroma components, being significantly regulated by temperature gradient. Among the five identified sanshools, the proportion of hydroxy-α-sanshool was 60.66%–75.30%, which was the key tingling component of Z. bungeanum. This study provides a theoretical basis for the targeted preparation and quality control of Z. bungeanum oleoresin through process-composition-flavor multi-dimensional analysis, which has important guiding significance for the development of the Z. bungeanum deep processing industry. Related Articles | Metrics

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Urolithin A Regulates Mitophagy and Senescence Signaling Pathways to Antagonize Diabetic Environment-Induced Abnormalities in Bone Marrow Mesenchymal Stem Cells ZHANG Yanzhi, ZHOU Kechun, LI Baojuan, WANG Ruotong, ABUDOULA·Mirehemaiti FOOD SCIENCE    2025, 46 (19): 185-194.   DOI: 10.7506/spkx1002-6630-20250327-203 Abstract （259）   HTML （8）    PDF（pc） （5010KB）（69）       Knowledge map    Save Objective: To explore the effect of urolithin A (UA), a bioactive compound from pomegranate, on mitophagy and aging in bone marrow mesenchymal stem cells (BMSC) in a simulated diabetic environment and to elucidate the underlying signaling mechanism. Methods: BMSC were isolated, cultured and identified from C57 mice. Cellular senescence was induced by exposing BMSC to 30 mmol/L glucose and 0.5 mmol/L palmitic acid. The senescence cells were then treated with UA at different mass concentrations. Cell viability was detected by the Counting Kit-8 (CCK-8) assay, senescent cells were detected by β-galactosidase staining, reactive oxygen species (ROS) levels were detected using the fluorescent probes 2’,7’-dichlorofluorescin-diacetate (DCFH-DA) and Mito SOX, and the expression levels of proteins related to aging and mitochondrial autophagy were detected by Western Blot. Results: BMSCs showed positive expression of Sca-1 and CD29, and negative expression of CD45 and CD11b. The optimal conditions for inducing cellular senescence were 48 h exposure to 30 mmol/L glucose plus 0.5 mmol/L palmitic acid. Following UA intervention, cell viability increased; cell apoptosis, the rate of galactosidase positive cells, and fluorescence intensities for cellular and mitochondrial ROS decreased. In addition, PTEN induced putative kinase 1 (PINK1) and P62 expression significantly decreased, whereas the expression of Parkin E3 ubiquitin protein ligase (PARKIN) and microtubule-associated protein light chain 3 (LC3) significantly increased. The protein expression of nuclear factor erythroid 2-related factor 2 (NRF2) in the nucleus significantly dropped, while the protein expression of sirtuin 1 (SIRT1) and tumor protein 53 (P53) significantly increased. Meanwhile, the opposite results were observed in the cytoplasm. All the above effects were dose-dependent. Conclusion: UA could inhibit diabetes-induced mitophagy disorder and reduce senescence in BMSC. The underlying mechanisms may involve activation of the PINK1/Parkin mitophagy pathway and regulation of the NRF2/SIRT1/P53 senescence signaling axis, potentially restoring stem cell quality. Related Articles | Metrics

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Effects of Reheating Methods and Frequencies on Quality Characteristics and Warmed-Over Flavor of Prepared Meat Patties SU Xinyao, LI Wanling, LI Mingchen, CUI Chenyi, CAO Yule, WANG Huhu FOOD SCIENCE    2025, 46 (19): 257-264.   DOI: 10.7506/spkx1002-6630-20250407-053 Abstract （183）   HTML （7）    PDF（pc） （3158KB）（68）       Knowledge map    Save This study aimed to elucidate the effects of four reheating methods (oven heating, boiling, microwaving, and air frying) and reheating cycles on warmed-over flavor (WOF) in prepared meat patties, prepared in our laboratory. Quality changes were investigated in multiple dimensions, including physicochemical properties, sensory characteristics, and volatile flavor compounds. The results indicated that WOF in the prepared patties was primarily characterized by rancid, sulfurous, and linseed oil-like odors. The key compounds contributing to WOF were identified as 2-hexanol, 3-octanol, 2,4-decadienal, 2-nonenal, hexyl acetate, and benzothiazole. Additionally, reheating cycles had an accumulative effect on the contents of these compounds, which significantly increases after more than two reheating cycles. Notably, microwaving and boiling were more likely to promote WOF formation, whereas air frying effectively suppressed the generation of key WOF-related compounds. Furthermore, air frying significantly reduced the hardness and chewiness of the patties (P < 0.05) and improved their color. In conclusion, these findings provide a theoretical foundation for both establishing flavor quality standards and optimizing quality attributes in processed meat products. Related Articles | Metrics

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Solid-Phase Extraction Combined with Gas Chromatography-Triple Quadrupole Tandem Mass Spectrometry for the Determination of 11 Benzotriazole Ultraviolet Stabilizers in Aquatic Products LEI Chenglin, GONG Yan, WEN Sheng, ZHOU Yan, CAO Wencheng, LIU Xiaofang, CHEN Haichuan, CHENG Qingyun, LIU Xiao FOOD SCIENCE    2025, 46 (19): 273-280.   DOI: 10.7506/spkx1002-6630-20250428-232 Abstract （178）   HTML （9）    PDF（pc） （2938KB）（68）       Knowledge map    Save In this study, a method for the simultaneous determination of 11 benzotriazole ultraviolet stabilizers (BUVs) in aquatic products was developed using solid-phase extraction combined with gas chromatography-triple quadrupole tandem mass spectrometry. Samples were ultrasonically extracted with 10 mL of acetonitrile-water mixture (4:1, V/V), and added with 2.5 g of sodium chloride for salting out. The supernatant was concentrated after three rounds of freezing for degreasing, and then cleaned up by passing sequentially through PRiME HLB and Florisil solid-phase extraction (SPE) columns. The target compounds were separated using a DB-5MS (30 m × 0.25 mm, 0.25 μm) column, detected in the multiple reaction monitoring (MRM) mode by tandem mass spectrometry, and quantified by the isotope internal standard method. The results showed that good linearity (R2 > 0.998) was observed for the 11 BUVs, the limits of detection (LOD) ranged from 0.11 to 1.08 ng/g dry mass, and the limits of quantification (LOQ) ranged from 0.33 to 3.24 ng/g dry mass. At three different spiked concentrations, 2, 10, 50 ng/g, the recovery rates of these BUVs ranged from 71.98% to 119.08% with relative standard deviation (RSD) of less than 19.60%. In two types of aquatic products, a variety of BUV monomers at different concentrations were detected by the proposed method. This method is simple, reproducible and precise, and effectively solves the problem existing in the extraction and purification of BUVs from biological matrices with high fat content, providing effective technical support for the accurate quantitative analysis of BUVs in aquatic products. Related Articles | Metrics

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Comparative Analysis of Flavor Quality between Traditional and Closed Solid-State Vinegar Brewing Systems LI Siyu, YU Yongjian, LI Huqiang, TANG Jiaqi, ZHANG Nan, ZHU Yuanyuan, WANG Yuqin, HAN Dong, WANG Ke FOOD SCIENCE    2025, 46 (16): 244-254.   DOI: 10.7506/spkx1002-6630-20241126-173 Abstract （161）   HTML （4）    PDF（pc） （4729KB）（68）       Knowledge map    Save In the traditional solid-state fermentation system, the temperature and humidity fluctuations inside and outside the fermented grains in summer cause poor flavor quality of vinegar. To address this issue, this study integrated high performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), an electronic tongue and sensory evaluation to compare the changes and differences in various indices between closed and traditional solid-state vinegar fermentation under different fermentation conditions. The results showed that closed solid-state fermentation exhibited higher efficiency than traditional solid-state fermentation in terms of temperature control, total acid content, non-volatile acid generation rate and reducing sugar consumption rate. Vinegar produced by closed solid-state fermentation showed higher proportion of non-volatile organic acids, faster production of umami free amino acids, and a larger number of volatile flavor compounds, indicating milder taste and more pronounced textural layers. Sensory evaluation showed that the vinegar showed a distinct sour and umami taste with more refreshing overall mouthfeel. In general, closed solid-state fermentation has significant advantages and potential in improving both the fermentation efficiency and product quality, laying a theoretical foundation for stable and high-yield Zhenjiang vinegar production. Related Articles | Metrics

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Machine Learning-Integrated Surface-Enhanced Raman Spectroscopy for Food Safety Detection: A Review ZHANG Meng, YAO Kai, GUO Qiaozhen, ZHANG Jing, NIU Yumin, SHAO Bing, SUN Jiefang FOOD SCIENCE    2026, 47 (2): 322-333.   DOI: 10.7506/spkx1002-6630-20250803-007 Abstract （167）   HTML （6）    PDF（pc） （2174KB）（68）       Knowledge map    Save Surface-enhanced Raman spectroscopy (SERS) offers significant advantages in the on-site rapid screening of food-safety risk factors due to its high sensitivity, specificity, and cost-effectiveness. However, the widespread application of this technique still faces challenges, including high-dimensional spectral data handling, interference from complex food matrices in trace-level detection, and difficulties in resolving overlapping spectral peaks. Recent advances in deep learning (DL) and machine learning (ML) have provided innovative solutions for SERS data analysis. The integration of ML methods (especially multivariate tools) with SERS enables efficient processing of complex spectral data, significantly improving detection performance, and has become a research hotspot. This review first briefly introduces the fundamentals of SERS and ML. Next, it highlights the application of SERS combined with ML (SERS-ML) in detecting food safety risk factors, such as pathogens (e.g., bacteria, viruses), organic/inorganic toxins (e.g., pesticides, antibiotics), and microplastics (MPs), with an emphasis on their identification and quantification. Furthermore, the key challenges and factors for the application of SERS-ML to complex food systems are discussed. Finally, the practical application potential of SERS-ML integration is outlined to inspire further research and technological innovation. Related Articles | Metrics

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Research Progress on the Aging Mechanism and Biological Activity of Dried Tangerine Peel ZHANG Chao FOOD SCIENCE    2026, 47 (3): 415-426.   DOI: 10.7506/spkx1002-6630-20250721-171 Abstract （191）   HTML （5）    PDF（pc） （2085KB）（68）       Knowledge map    Save As a traditional Chinese medicinal and culinary ingredient, dried tangerine peel is known to be rich in various natural bioactive components, including volatile oils, flavonoids, phenolic acids, and alkaloids. These substances endow dried tangerine peel with excellent antioxidant, anti-inflammatory, anti-Alzheimer, and spleen-stomach regulating effects, so it has shown great application and development potential in functional foods, drugs, and other fields. This article summarizes recent research on the changes, transformation mechanisms and biological activities of active substances during the aging process of dried tangerine peel. It comprehensively reviews the current state of research on the aging mechanism and biological activity of dried tangerine peel, and proposes future research directions and application prospects, aiming to provide a theoretical basis for the development of dried tangerine peel and its related products. Related Articles | Metrics

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Characteristics of Synthesized Antibacterial Peptide W3-2 from Lactiplantibacillus plantarum and Its Inhibitory Effect on Staphylococcus aureus WANG Shiyu, ZHAO Lingyan, DENG Fangming FOOD SCIENCE    2025, 46 (16): 143-152.   DOI: 10.7506/spkx1002-6630-20250107-043 Abstract （157）   HTML （5）    PDF（pc） （3314KB）（67）       Knowledge map    Save A synthesized antimicrobial peptide (W3-2) from Lactiplantibacillus plantarum was found to have temperature, pH, proteases (papain, proteinase K, pepsin, trypsin, cellulase, and pectinase), and several chemical reagents (thylenediaminetetraacetic acid, urea, Tween, methanol, and ethanol). Its inhibitory effect against Staphylococcus aureus was investigated by determining the minimum inhibitory concentration (MIC) and bactericidal kinetics. The underlying mechanism was explored through measurement of extracellular K+ and ATP levels and nucleic acid and protein leakage, flow cytometry analysis, and scanning electron microscopy (SEM) and transmission electron microscopy (TEM) observations. The results showed that W3-2 had strong inhibitory effects on both Gram-positive and Gram-negative bacteria. It inhibited the growth of S. aureus with an MIC of 0.425 mg/mL. W3-2 increased the permeability of the bacterial cell membrane, leading to K+ efflux and thereby disrupting the integrity of the cell membrane. This resulted in the leakage of intracellular macromolecular substances (nucleic acids, proteins, and ATP) and damage to both intracellular and extracellular structures, ultimately causing bacterial cell death. This study provides a scientific basis for the development and utilization of W3-2 as a novel antimicrobial agent. Related Articles | Metrics

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Effect of Plasma-Activated Water on the Emulsifying Properties of Myofibrillar Proteins of Thawed Pork DU Manting, SUN Shunyang, HAO Fangge, LI Ke, XIANG Qisen, BAI Yanhong FOOD SCIENCE    2025, 46 (17): 56-62.   DOI: 10.7506/spkx1002-6630-20250319-153 Abstract （217）   HTML （5）    PDF（pc） （3746KB）（67）       Knowledge map    Save Myofibrillar protein (MP) extracted from thawed pork was treated with plasma-activated water (PAW) generated by low-temperature plasma treatment. The effect of PAW obtained at different discharge times (0, 5, 10, 15, 20 and 25 s) on the emulsifying activity, emulsion stability, particle size, zeta potential, amount of adsorbed protein and rheological properties of MP-stabilized emulsion was investigated. The results showed that compared with the control group, PAW treatments significantly improved the emulsifying activity and emulsion stability, and reduced the turbiscan stability index (TSI) (P < 0.05). Additionally, after PAW treatments, the particle size of MP-stabilized emulsion significantly decreased and the zeta potential increased; PAW 20 s resulted in the smallest particle size and the highest absolute value of the zeta potential, 34.22 μm and 11.36 mV. Compared with PAW 20 s, PAW 25 s reduced the emulsion stability. The results of rheological properties showed that after PAW treatments, the elasticity, apparent viscosity and viscoelasticity increased. In conclusion, PAW treatment could significantly improve the emulsifying properties of MP from thawed pork, the effect being most pronounced with PAW 20 s. Related Articles | Metrics

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Recombinant Expression of κ-Carrageenase Cgk483 from Photobacterium rosenbergii and in Vitro Lipid-lowering Activity of κ-Carrageenan Oligosaccharides Prepared Using It CHEN Jing, PAN Xusi, HUANG Haoyang, LIU Hao, WANG Zhuo, ZHAO Qiaoli, DAI Ziru, ZHONG Saiyi FOOD SCIENCE    2025, 46 (18): 73-82.   DOI: 10.7506/spkx1002-6630-20250207-019 Abstract （185）   HTML （7）    PDF（pc） （7444KB）（67）       Knowledge map    Save This study aimed to explore the recombinant expression of κ-carrageenase Cgk483 from Photobacterium rosenbergii and its application in preparing carrageenan oligosaccharides, which were structurally characterized and evaluated for in vitro hypolipidemic effects. Through gene cloning and heterologous expression, the electrophoretically pure recombinant enzyme Cgk483 was successfully obtained, with a molecular mass of 35.89 kDa and its specific activity was 489.88 U/mg, which was approximately 10 times higher than that of the wild-type enzyme. Enzyme kinetics studies showed that the optimal reaction temperature and pH for Cgk483 were 40 ℃ and 8.0, respectively. It was stable at temperatures below 40 ℃ and within the pH range of 5.0–10.0. Fe2+, Na+, and Ba2+ were found to enhance the enzyme activity. Using the recombinant enzyme Cgk483, κ-carrageenan oligosaccharides consisting of disaccharide, tetrasaccharide and hexasaccharide were successfully prepared. Structural analysis indicated that the enzymatic hydrolysis did not disrupt the main chain but resulted in the exposure of hydroxyl and other groups, improving the solubility of κ-carrageenan oligosaccharides. In vitro hypolipidemic assay demonstrated that κ-carrageenan oligosaccharides significantly inhibited oxidized low-density lipoprotein (Ox-LDL)-induced foam cell formation in RAW264.7 macrophages, reducing lipid accumulation. This study provides a new idea for the efficient preparation of κ-carrageenan oligosaccharides for use in the prevention and treatment of atherosclerosis. Related Articles | Metrics

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Application of Computer Vision and Deep Learning in Non-destructive Testing of Grains, Oils and Their Products ZHANG Shuming, WANG Xin, TAN Wenjiao, ZHENG Lingchun, XU Tong, WANG Qiang FOOD SCIENCE    2025, 46 (22): 40-49.   DOI: 10.7506/spkx1002-6630-20250520-133 Abstract （203）   HTML （10）    PDF（pc） （2531KB）（67）       Knowledge map    Save Grain and oil safety is one of the important food safety issues and has received widespread attention worldwide. Therefore, rapid, accurate and efficient detection technologies are crucial for ensuring the safety of grains and oils. However, traditional detection methods for grains and oils have disadvantages such as long-time consumption, large subjective errors and poor real-time performance, which cannot meet consumers’ high requirements for food quality. The combination of computer vision and deep learning provides a rapid, efficient and non-destructive solution for grain and oil detection. This article introduces the basic principles of deep learning and computer vision and their advantages in food detection, focusing on the application of algorithms such as convolutional neural network (CNN), long short-term memory (LSTM), and generative adversarial network (GAN) in grain and oil detection. Meanwhile, it demonstrates the significant effects of these technologies in improving the detection accuracy and efficiency and summarizes recent progress in the application of computer vision and deep learning in non-destructive testing of grains, oils and their products. Finally, the limitations and future trends of computer vision and deep learning in the field of grain and oil safety are discussed from various aspects such as optimizing the robustness and interpretability of the model and developing lightweight models to adapt to the resource-constrained detection environment, aiming to promote the development of more efficient and accurate food detection technologies. Related Articles | Metrics

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Natural Sweetening Ingredients and Multidimensional Sugar Reduction Strategies: Research Progress from Molecular Mechanisms to Systematic Applications Junfu Ji FOOD SCIENCE    Accepted: 21 July 2026

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Impact of Co-fermentation with Aspergillus oryzae, Saccharomyces cerevisiae and Lachancea thermotolerans on the Flavor Quality of Baijiu ZHANG Qian, LIANG Jiamin, XU Tengyu, XIAO Xiong, CHEN Xiong, LI Xin FOOD SCIENCE    2025, 46 (18): 63-72.   DOI: 10.7506/spkx1002-6630-20250226-149 Abstract （188）   HTML （7）    PDF（pc） （3720KB）（66）       Knowledge map    Save Our laboratory had isolated a strain of non-Saccharomyces yeast with significant application potential from high-temperature Daqu, Lachancea thermotolerans Y-07. This study aimed to explore the interaction of L. thermotolerans Y-07 with Aspergillus oryzae M-08 and Saccharomyces cerevisiae BS-19 when used for mixed culture fermentation of Baijiu under gradient temperature conditions and to evaluate its impact on Baijiu quality. To this end, changes in biomass, sensory quality, organic acids and volatile flavor compounds were examined during the fermentation process. The results demonstrated that L. thermotolerans Y-07 produced β-phenylethanol, reduced the higher alcohol content, and significantly improved the sensory quality of Baijiu, indicating its positive role in Baijiu brewing. High-temperature conditions not only helped maintain yeast diversity during the fermentation process, but also enhanced aroma richness. The presence of S. cerevisiae BS-19 increased the biomass of L. thermotolerans Y-07 by 21.63%. Under high-temperature conditions, the presence of S. cerevisiae BS-19 facilitated the recovery and proliferation of L. thermotolerans Y-07. This study provides important insights into the mechanism of action of L. thermotolerans in Baijiu brewing and the influence of temperature on microbial interactions during the fermentation process. Related Articles | Metrics

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Microbial Diversity Analysis of Three Fermented Sour Porridges Prepared from Different Raw Materials and Physiological Characteristics of Isolates from Them XUE Juanjuan, WANG Qi, ZENG Jun, HUO Xiangdong, ZHANG Minwei, GAO Yan FOOD SCIENCE    2025, 46 (17): 128-141.   DOI: 10.7506/spkx1002-6630-20250307-059 Abstract （217）   HTML （5）    PDF（pc） （6537KB）（66）       Knowledge map    Save Our aim was to investigate the impacts of different raw materials on the microbial diversity in traditional fermented sour porridge and the physiological characteristics of strains isolated from it. Five lactic acid bacterial (LAB) strains (SXZ 6, SZ 2, SZ 4, SMF 3 and SXZ 7) and three yeast strains (SXZ 9, SZ 1+ and SMF 5) were isolated by conventional methods from three fermented sour porridges collected from Qingshuihe County, Inner Mongolia for analysis by high-throughput sequencing. The results indicated that the predominant bacterial genera were Lactobacillus, Acetobacter and Lentilactobacillus, and the dominant fungal genera were Issatchenkia, Alternaria and Pichia. Physiological characterization revealed that after 48 h incubation, all LAB strains reduced the pH to 3.66–3.70. Strain SMF 5 exhibited outstanding gas production performance, SXZ 6 and SZ 1+ exhibited good acid tolerance, and SZ 4 and SMF 5 showed good bile salt tolerance. Additionally, strains SXZ 7 and SXZ 9 scavenged 91.78% and 93.6% of 1,1-diphenyl-2-picrylhydrazyl radical, respectively, while no significant difference was observed in their superoxide anion scavenging capacity. Overall, these results indicated that different raw materials significantly influenced the microbial community structure and functionality in sour porridge, with different cereal combinations specifically promoting bacterial or fungal aggregation. All isolates had good physiological properties, showing great potential for application in food fermentation. Related Articles | Metrics

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Influence of Delivery Systems on the Absorption and Transport of Theaflavins in Caco-2 Cell Model Yu-Ting LU larkin liu FOOD SCIENCE    0, (): 0-0.   Abstract （130）      PDF（pc） （1181KB）（66）       Knowledge map    Save Theaflavins (TFs), as functional polyphenols in black tea, exhibit extremely low bioavailability, which severely limits their application in functional foods. Previous studies have shown that water-in-oil (W/O) emulsions can significantly improve the bioaccessibility of TFs. Building on this, the present study investigated the effects of digested aqueous solutions, oil-water mixtures and water-in-oil emulsions on the cellular uptake and cellular transport of TFs based on the Caco-2 cell model. The results demonstrated that the cellular uptake rate of TFs in the W/O emulsion reached 11.02%, which was 3.13 times and 2.50 times higher than that of the aqueous solution (3.52%) and the oil-water mixture (4.41%), respectively. After 4 h of incubation, TF, TF3G, TF3'G, and TFDG from the emulsion were all taken up by the cells, with uptake rates of 5.83%, 1.36%, 2.63%, and 1.21%, respectively. In contrast, only TF was detected in the oil-water mixture and aqueous solution groups. The cellular secretion rate assay revealed that, the secretion rates of TFs in the oil-water mixture and aqueous solution increased gradually within the 1 to 4 h,whereas the W/O emulsion exhibited a linear increase. After 4 h of incubation, the cellular secretion rate of TFs in the W/O emulsion reached 28.72%, which was 3.6 times and 2.5 times higher than that of the aqueous solution and the oil-water mixture, respectively. Only two monomers, TF and TF3G, were detected in the secretion from the aqueous solution group, whereas all four TFs monomers were identified in both the emulsion and oil-water mixture groups. The secretion rates of TF, TF3G, TF3'G, and TFDG from the emulsion were 16.32%, 2.15%, 3.97%, and 6.28%, respectively, corresponding to 2.39-fold, 1.90-fold, 1.78-fold, and 4.49-fold increases compared to the oil-water mixture. The bioavailability of TFs in the W/O emulsion was 22.95%, representing an 11.3-fold and 4.4-fold enhancement compared to the aqueous solution and oil-water mixture, respectively. This study demonstrates that W/O emulsion significantly improves both the cellular absorption and bioavailability of TFs, providing an important theoretical foundation for their application in the functional food industry. Reference | Related Articles | Metrics

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Construction of Tea Polyphenol-Based Nanocomplex and Its Antioxidant Effects on Reproductive Cells CHEN Mei, LONG Jiaxin, HE Yuanmeng, HONG Gonghua, GUO Junling FOOD SCIENCE    2026, 47 (3): 139-147.   DOI: 10.7506/spkx1002-6630-20250901-003 Abstract （133）   HTML （18）    PDF（pc） （4447KB）（66）       Knowledge map    Save In this study, (–)-epigallocatechin-3-gallate (EGCG) was complexed with Zn2+ ions to form EGCG-ZnII network nanocomplexes with a particle size of 50–120 nm. Compared with EGCG, the metal-phenolic network nanocomplexes exhibited significantly enhanced antioxidant capacity and maintained strong antioxidant activity across a range of temperatures and pH values. Furthermore, the nanocomplexes significantly reduced oxidative stress in both oocytes and endometrial epithelial cells. This research not only develops a food nanotechnology platform based on polyphenols but also highlights the trend toward functional and precision-oriented applications of natural bioactive food components. Related Articles | Metrics

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Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping FOOD SCIENCE    2026, 47 (1): 185-194.   DOI: 10.7506/spkx1002-6630-20250814-101 Abstract （120）   HTML （6）    PDF（pc） （1385KB）（66）       Knowledge map    Save This study aimed to clarify the characteristic sensory attributes and key flavor compounds of walnut kernels flavored with Zanthoxylum armatum and to explore the effects of packaging methods and storage temperatures on its sensory quality and shelf life for the purpose of providing a theoretical basis for its flavor regulation, storage, and preservation. Solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose technology were integrated to analyze flavor compounds. Two types of packaging materials: polyethylene terephthalate (PET) and polyethylene (PE)/aluminium (AL)/PET and three packaging methods (atmospheric, vacuum, and vacuum + deoxygenation) were selected, and storage experiments were conducted at 4, 25, and 37 ℃. A shelf-life prediction model was constructed based on kinetic models. The results showed that the characteristic sensory profile of the flavored walnut kernels was centered on a roasted aroma and a chicken fat-like flavor, accompanied by a lily of the valley aroma and fresh floral and herbal aromas, featuring the distinctive characteristics of Z. armatum. A total of 52 volatile compounds were identified, and the key compounds contributing to these sensory attributes included (E,Z)-2,4-decadienal (dominating the roasted aroma and the chicken fat flavor with a relative odor activity value (ROAV) of 100.00), linalool (responsible for the lily of the valley aroma), and terpenes/sulfides (enhancing the distinctive characteristics of Z. armatum). Storage experiments indicated that vacuum deoxygenated packaging with PE/AL/PET provided optimum preservation of the sensory attributes and the key flavor compounds. At 4 ℃, the shelf life of the product was 164 and 157 days based on peroxide value (POV) and acid value (AV), respectively. The constructed prediction model showed excellent goodness of fit with a relative error < 14%. In conclusion, vacuum deoxygenated PE/AL/PET packaging combined with storage at 4 ℃ is the optimal method for maintaining the characteristic sensory attributes and key flavor quality of Z. armatum-flavored walnut kernels, providing support for its industrial quality control. Related Articles | Metrics

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Feature Selection Using iPLS Combined with iNSGA-III for Near-Infrared Spectroscopic Determination of the Acidity of Huangshui, a By-product of Chinese Baijiu Production ZHANG Guiyu, XIANG Xingrui, ZHANG Lei, WANG Yibo, YAN Jun, ZHANG Yunlong FOOD SCIENCE    2025, 46 (17): 283-291.   DOI: 10.7506/spkx1002-6630-20250214-046 Abstract （195）   HTML （6）    PDF（pc） （3305KB）（65）       Knowledge map    Save To address the inefficiency and complexity of traditional chemical methods for measuring the acidity of Huangshui (HS), this study proposed a rapid and non-destructive detection approach using near-infrared (NIR) spectroscopy combined with partial least squares regression (PLSR). The raw spectra were preprocessed by Savitzky-Golay convolution smoothing to reduce noise interference. To simplify the model and enhance the predictive performance, a hybrid feature selection strategy integrating spectral band selection and wavelength optimization was developed. First, interval partial least squares (iPLS), synergy interval partial least squares (SiPLS), and backward interval partial least squares (BiPLS) were employed to preliminarily identify characteristic bands related to acidity. Subsequently, a multi-objective optimization framework was introduced, incorporating an improved non-dominated sorting genetic algorithm III (iNSGA-III) with chaotic initialization and adaptive mutation operators for secondary wavelength refinement. Results demonstrated that the PLSR model based on 70 optimal wavelengths selected by iPLS combined with iNSGA-III had the best predictive performance with higher coefficient of determination of prediction (R2p) and lower root mean square error of prediction (RMSEP) of 0.930 9 and 0.439 4 mmol/100 g compared to 0.757 6 and 0.825 0 mmol/100 g for the full spectral model, respectively. This study provides a theoretical foundation for rapid, non-destructive monitoring of HS acidity during baijiu fermentation. Related Articles | Metrics

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Effects of Season, Parity and Days in Milk and Region on the Plasmin and Plasminogen Activity in Raw Milk QIAN Wentao, LI Dong, WANG Pengjie, WANG Xiaobing, YANG Jinhui, WANG Menghui, WEI Xiaojun, CHEN Chong, LI Hongliang FOOD SCIENCE    2025, 46 (17): 63-69.   DOI: 10.7506/spkx1002-6630-20250319-142 Abstract （182）   HTML （5）    PDF（pc） （2525KB）（65）       Knowledge map    Save This study systematically investigated the effects of seasonal variation, parity, lactation stage, and production region on the plasmin (PL) and plasminogen (PG) activity in bovine raw milk. Raw milk samples were collected from an intensive dairy farm in Hohhot, Inner Mongolia to evaluate the impact of different seasons (summer and winter), lactation stages (initial, early and late) and parities (parities 1–4) on the plasmin activity and the transformation efficiency of PG. To examine the production region effect, another milk samples were collected from Ma’anshan, Anhui; Yinchuan, Ningxia; Harbin, Heilongjiang; and Changji, Xinjiang. Our results showed that season had no significant effect on the PL activity (P > 0.05) but significantly affected PG activation levels (P < 0.01). The PG activity of raw milk was 34.4% in summer than in winter, ((5.98 ± 0.25) versus (4.45 ± 0.43) U/L). Parity had no significant effect the activity of PL or PG (P > 0.05). Lactation stage had a significant impact on PG activation (P < 0.01); PG activity was 8.6% and 6.8% higher in the late stage than the initial and early stages, (5.67 ± 0.70) versus (5.22 ± 0.70) and (5.31 ± 0.67) U/L. Likewise, the geographical origin significantly impacted the conversion efficiency of PG (P < 0.05); PG activity was significantly higher in Harbin samples than in Yinchuan samples, (5.62 ± 0.88) versus (5.12 ± 1.19) U/L. Somatic cell count showed a weak positive correlation with both PL activity (r = 0.33) and PG activation (r = 0.21), suggesting that subclinical mastitis had a potential impact on them. This study revealed that both season and lactation stage affected milk stability by affecting the PG activation pathway, and the PL and PG activity in milk from high-latitude regions might be enhanced via the environment-physiology interaction. These findings provide a novel perspective for establishing a quality evaluation system for raw milk based on PL/PG regulation. Related Articles | Metrics