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Research progress on the function and application of sweet tea and its active ingredients Zhi ying HE FOOD SCIENCE    Accepted: 04 March 2025

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Progresses on the nutritional component analysis and authenticity identification of camel milk Yu-Yue YueYU Qian HU Jiu-Kai ZHANG ying chen FOOD SCIENCE    Accepted: 10 February 2025

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Review on Biosynthesis of β-nicotinamide Mononucleotide and Its Derivatives Ning CHEN FOOD SCIENCE    Accepted: 10 February 2025

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Innovative Strategies Based on Delivery Technology to Improve the Absorption and Utilization of Functional Ingredients in Sports Nutrition Foods SONG Xinyu, LIU Xiangyu, YUE Qing, WEI Bing, SONG Guilin, ZHANG Hui, DU Pengcheng, SUN Congyu, ZHANG Ziyi, LÜ Mingchun, LI Yuan FOOD SCIENCE    2025, 46 (9): 411-424.   DOI: 10.7506/spkx1002-6630-20241009-037 Abstract （1201）   HTML （278）    PDF（pc） （3915KB）（981）       Knowledge map    Save Sports nutrition food is of great significance for sports persons to supplement essential nutrients timely and regulate their physical functions. Its important components include basic nutrients such as whey protein and functional ingredients such as taurine. Functional factors are crucial for enhancing athletic performance and reducing fatigue. However, they encounter challenges like poor stability, rapid degradation, and low absorption rates, which greatly restrict their health benefits. Consequently, the development of sports nutrition products featuring functional factors faces several obstacles. Delivery technologies including microcapsules, emulsions and gels have been shown to be effective in improving the stability and absorption of functional ingredients, thus having the potential to be an innovative strategy to develop functional foods. In this review, we first provide an overview of the classification and functions of sports nutrients and functional ingredients, and then introduce the mechanisms by which functional ingredients improve athletic performance. Besides, we discuss various delivery technologies suitable for sports nutrition foods and their applications and explore future directions for the sustainable development of the sports nutrition food industry. This review is expected to provide a theoretical basis and technical support for the development of highly absorbable sports nutrition food. Related Articles | Metrics

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Comparison of the qualities of Osmanthus fragrans pomace from different drying techniques: physical properties, nutrient composition, antioxidant and tyrosinase inhibitory activity Ying-Jie GUO 向荣 朱 FOOD SCIENCE    Accepted: 04 March 2025

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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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Revealing the bacterial community structure and metabolic differences in Xinjiang BOLE yogurt through bacterial diversity and untargeted metabolomics FOOD SCIENCE    Accepted: 04 March 2025

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Analysis of aroma quality differences of summer and autumn teas of different tea types of Jinmudan Shan Jin FOOD SCIENCE    0, (): 0-0.   Abstract （263）      PDF（pc） （2747KB）（710）       Knowledge map    Save ‘Jinmudan’ (Camellia sinensis ‘Jinmudan’) is an excellent high-flavor variety cultivated extensively across the country. Currently, research on ‘Jinmudan’ varieties tea primarily focused on the aroma quality of Jinmudan spring tea, with limited studies on the quality of summer and autumn teas and their multi-tea. In this study, the tender shoots of ‘Jinmudan’ tea plant in summer and autumn were processed into green tea, yellow tea, white tea, oolong tea and black tea respectively. Headspace solid phase microextraction-gas chromatography-mass spectrometry was used to determine and analyze the volatile metabolites in 5 kinds of tea in summer and autumn. The results showed that 522 volatile metabolites were identified in summer tea, mainly terpenes, esters and alcohols, and 502 volatile metabolites were identified in autumn tea, mainly terpenes, esters and heterocyclic compounds. The analysis of aroma activity value showed that β-ionone, α-ionone, γ-decanolactone and geraniol were the key aroma substances of Jinmudan green tea, while 2-ethoxy-3-methylpyrazine, decanal, methyl benzoate and dehydrolinalool were the key aroma substances of Jinmudan yellow tea. Geraniol, phenylacetaldehyde, methyl salicylate and benzyl alcohol are the key fragrance substances of Jinmudan white tea. Indole, 2-pentylfuran, α-farnesene and (E)-linalool oxide are the key aroma substances of Jinmudan oolong tea, while geraniol, β-ocimene, linalool and 4-methoxybenzaldehyde are the key aroma substances of Jinmudan black tea. The contribution, variety and quantity of aroma substances in autumn tea were more than those in summer tea. Among them, the OAV values of 42 key aroma substances such as geraniol, methyl salicylate and phenylethanol in autumn were higher than those in summer. On the whole, the flower aroma is the main aroma type of Jinmudan tea, and the aroma quality of autumn tea is better than that of summer tea. 14 volatile metabolites such as geraniol, linalool, 2-ethoxy-3-methylpyrazine and methyl benzoate are the key aroma substances of Jinmudan tea varieties. Reference | Related Articles | Metrics

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Application of Targeted Proteomics in Food Safety Detection null FOOD SCIENCE    0, (): 0-0.   Abstract （144）      PDF（pc） （1837KB）（671）       Knowledge map    Save Food safety is a major concern for people all over the world. Targeted proteomics based on mass spectrometry plays an increasingly important role in addressing this issue due to its high sensitivity, specificity, and quantitative accuracy. In this paper, current targeted proteomics approaches (multiple reaction monitoring and parallel reaction monitoring) are briefly introduced; the latest research progress of targeted proteomics in food safety detection in the last five years, including authentication of foods of animal origin, analysis of food allergens, detection of foodborne pathogens and their toxins, are summarized; the future development of this field is finally prospected. Reference | Related Articles | Metrics

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Effects of inoculation with Debaryomyces Hansenii on microbial community in fermentation of pu-erh tea and its quality null FOOD SCIENCE    0, (): 0-0.   Abstract （250）      PDF（pc） （3220KB）（637）       Knowledge map    Save Abstract: The development of an effective method to improve the quality of ripened pu-erh tea is of significant scientific and commercial importance. In this study, Debaryomyces hansenii PETY002 isolated from pu-erh tea was used for enhanced fermentation (EF) in pu-erh tea. The total number of yeast colonies in the EF group was significantly higher than that in the normal fermentation (NF). The sensory evaluation revealed that the tea infusion of the EF group was darker in color, mellower in taste, and had a mushroom aroma. The results of measurement of characteristic components showed that the content of theabrownins and water extracts increased significantly (p < 0.05), while the content of tea polyphenols, catechins (C, EGC, GC, EGCG), and caffeine decreased significantly (p < 0.05). Compared with NF, there was little difference between flavonoids and amino acids components in EF. Microbial community analysis revealed that Debaryomyces were dominant fungus in the EF. Furthermore, Debaryomyces and Thermomyces exhibited a competitive relationship. Correlation analysis revealed that Debaryomyces were significantly positively correlated with theabrownins, while negatively correlated with soluble sugars and theaflavins (|r| ≥ 0.7, p < 0.05). In conclusion, the inoculation of D. Hansenii PETY002 for enhanced fermentation changed the diversity and composition of the microbial community in fermentation of pu-erh tea, which improved the quality of pu-erh tea through interactions with other dominant microorganisms. Reference | Related Articles | Metrics

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The Influence of Tea Varieties on the Volatile Metabolic Profiling and Key Odorants of Keemun Black Tea Ya-Qin LIU Han-Chen ZHOU FOOD SCIENCE    Accepted: 09 December 2024

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Exploring the Anti-inflammatory Components of Gastrodia elata B1 and Their Action Mechanism Based on UPLC-Q-TOF-MS/MS and Network Pharmacology XU Ningmeng, DONG Shihao, QIN Fen, SHEN Kaize, LI Weilan, HUA Yan, GUO Lei FOOD SCIENCE    2025, 46 (4): 30-43.   DOI: 10.7506/spkx1002-6630-20240430-291 Abstract （924）   HTML （155）    PDF（pc） （7912KB）（618）       Knowledge map    Save This study was carried out in order to explore the anti-inflammatory constituents of the tuber of Gastrodia elata B1 and their mechanisms of action. The petroleum ether extract and its sequential fractions: dichloromethane, ethyl acetate, n-butanol and water-soluble fractions were determined for their active ingredients as well as assessed for their bioactivities. The bioactive ingredients were identified by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-Q-TOF-MS/MS), and network pharmacology was utilized to predict the potential anti-inflammatory components of the selected fraction and their targets. Furthermore, molecular docking was used to investigate the binding of the potential anti-inflammatory components to the core targets for treating inflammation. The results showed that the ethyl acetate fraction possessed the highest content of bioactive ingredients, with total polyphenol, total flavonoid and polysaccharide contents of (164.69 ± 1.57), (64.81 ± 3.21) and (279.64 ± 3.11) mg/g, respectively. The ethanol extract and its fractions possessed strong in vitro antioxidant and anti-inflammatory activities, among which the ethyl acetate fraction demonstrated the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging capacity and in vitro anti-inflammatory activity. Correlation analysis showed that the total polyphenol content was significantly (P < 0.05) and highly significantly (P < 0.01) correlated with the half maximal inhibitory concentration (IC50) against DPPH radical and 2,2’-biazobis(3-ethylbenzothiazoline-6-sulfonic acid) cationic radical, with correlation coefficients of −0.587 and −0.873, respectively. The total flavonoid content was significantly (P < 0.05) and highly significantly (P < 0.01) correlated with the IC50 values against NO and the denaturation of bovine serum albumin (BSA), with correlation coefficients of −0.780 and −0.842, respectively. Meanwhile, a total of 164 chemical constituents were identified from the ethyl acetate fraction, and core active ingredients including 5-(5-methoxycarbonyl-5,8a-dimethyl-2-methylidene-3,4,4a,6,7,8-hexahydro-1H-naphthalen-1-yl)-3-methylpentanoic acid, 4,4,8,10,14-pentamethyl-17-(4,5,6-trihydroxy-6-methylheptan-2-yl)-2,5,6,7,9,15-hexahydro-1H-cyclopenta[a]phenanthrene-3,16-dione, and simvastatin and key targets including TP53, SRC, PIK3R1, PIK3CA, and AKT1, which were mainly involved in cancer-related signaling pathways as well as the mitogen-activated protein kinase (MAPK) and cyclic adenosine monophosphate (cAMP) signaling pathways, were obtained by network pharmacology. The results of molecular docking showed that the core active ingredients had good binding activity with the key targets. Related Articles | Metrics

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Application of Deep Learning in Food Safety Detection and Risk Early Warning DING Haohan, WANG Long, HOU Haoke, XIE Zhenqi, HAN Yu, CUI Xiaohui FOOD SCIENCE    2025, 46 (6): 295-308.   DOI: 10.7506/spkx1002-6630-20241011-062 Abstract （1059）   HTML （161）    PDF（pc） （2537KB）（618）       Knowledge map    Save The application of deep learning in food safety detection and risk early warning is becoming more and more extensive, thus providing new opportunities for improving food safety, quality control and authenticity identification. This paper first introduces the basic concept of deep learning and its current development in the field of food safety, and discusses the application of convolutional neural network (CNN), recursive neural network (RNN), transformer architecture and graph neural network (GNN) in food safety detection and risk prediction. Although deep learning performs well in improving the efficiency and accuracy of food safety detection, its practical application still faces challenges such as poor data quality, weak privacy protection capacity and lack of model interpretability. Next, this paper analyzes potential risks that could be brought about by these problems and proposes possible solutions such as promoting data standardization, strengthening privacy protection, and promoting the formulation of policies regarding artificial intelligence. In the future, the combination of deep learning with the Internet of Things (IoT) and blockchain technology and further development of generative artificial intelligence will promote the digital transformation of the food industry and enable the whole-process traceability of food safety monitoring. Related Articles | Metrics

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Molecular identification and high-activity strain screening of six wild Morchella esculenta Yu-Meng XIANG Hai-Wei Ren FOOD SCIENCE    Accepted: 07 March 2025

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Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles LIU Zhanxia, LI Binbin, ZHAO Yue, WEI Changqing, FU Yini, WANG Ting, WU Hongbin, FU Xizhe FOOD SCIENCE    2024, 45 (23): 28-34.   DOI: 10.7506/spkx1002-6630-20240319-138 Abstract （944）   HTML （160）    PDF（pc） （4091KB）（594）       Knowledge map    Save In this study, walnut protein/Cistanche deserticola polysaccharide (WP/CDPS) composite nanoparticles were constructed and employed as a stabilizer to prepare a Pickering emulsion. The nanoparticles and the Pickering emulsion were evaluated in terms of particle size, polydispersity index and zeta potential. The effect of WP/CDPS mass ratio on the interfacial tension, storage stability, thermal stability, encapsulation efficiency, microstructure and oxidation stability of the Pickering emulsion was investigated. The results showed that with the increase in the proportion of CDPS, the zeta potential of the WP/CDPS nanoparticles gradually decreased from −22 to −37 mV. The Pickering emulsion (C1W1R) with a mass ratio of WP to CDPS of 1:1 had the smallest average particle size (5.927 μm), the lowest interfacial tension (11.88 mN/m), good storage stability and thermal stability. After 480 h of storage, the proportion of the emulsified layer was 95.6%. The particle size of C1W1R had the smallest change with temperature. The results of confocal laser scanning microscopy (CLSM) showed that the WP/CDPS-stabilized emulsion could effectively encapsulate resveratrol (RT) with an encapsulation efficiency of more than 85%, which was higher than that of WP-stabilized emulsion, and the encapsulation efficiency reached 92.9% after 35 days of storage. Pickering emulsions stabilized by WP/CDPS offer a promising alternative carrier for steady-state delivery of resveratrol in the functional food industry and other related industries. Related Articles | Metrics

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In vitro and in vivo hypolipidemic effects of protein-polysaccharide complexes from three edible fungi Chen GAO Di WU Zhong ZHANG FOOD SCIENCE    0, (): 0-0.   Abstract （264）      PDF（pc） （2594KB）（593）       Knowledge map    Save Abstract: Protein-polysaccharide complexes of Agaricus bisporus, Stropharia rugosa and Morchella esculenta were prepared. The contents of protein, polysaccharide, amino acids and monosaccharides were analyzed, establishment of hyperlipemia model in vitro by oleic acid-induced liver cell line LO-2, and establishment of hyperlipemia model in mice based on high-fat diet, the lipid-lowering effects of protein-polysaccharide complexes of Agaricus bisporus, Stropharia rugosa and Morchella esculenta were investigated in vitro and in vivo. The results showed that the protein content of protein-polysaccharide complex was 55.56±0.51% , 52.41±0.31% and 54.96±0.47% , and the content of polysaccharide was 21.98±1.17% , 31.95±0.52% and 15.55±0.78% , respectively, for Agaricus bisporus, Stropharia rugosa and Morchella esculenta. The results of cell experiments in vitro showed that the protein-polysaccharide complexes of three edible fungi could significantly inhibit the accumulation of lipid droplets in hepatocytes, protein-polysaccharide complex of Agaricus bisporus, Stropharia rugosa and Morchella esculenta can significantly inhibit the increase of body weight, TG and LDL-C levels, and block the swelling of adipose tissue cells in mice fed high-fat diet, inhibit lipid deposition in liver tissue. In the high-dose group, the contents of lipid in the livers of the mice with hyperlipidemia were reduced from 30.59±0.38% to 13.74±1.57% , 9.68±0.73% and 7.15±0.39% , respectively, by protein-polysaccharide complex of Agaricus bisporus, Stropharia rugosa and Morchella esculenta, the inhibition rate of hepatic lipid droplets was 55.09±5.12% , 68.34±2.37% and 76.64±1.28% , respectively. In addition, Agaricus bisporus, Stropharia rugosa and Morchella esculenta protein-polysaccharide complex had good effects on the liver function damage caused by long-term high-fat diet. In summary, studies have shown that Agaricus bisporus, Stropharia rugosa and Morchella esculenta protein-polysaccharide complexes have the effects of regulating lipid metabolism, alleviating liver injury, and alleviating hyperlipidemia, for its related function product development provides the reference. Reference | Related Articles | Metrics

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Research Progresses of Royal Jelly-induced Protection on Cardiovascular System Wen-Zhen ZHU zhuan hongXuan FOOD SCIENCE    Accepted: 10 February 2025

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Protective Effect and Mechanism of Edible Grass Jiaosu on Alcohol-Induced Injury in HepG2 Cells FOOD SCIENCE    Accepted: 10 February 2025

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Effects and Mechanisms of Freeze-Dried Powder of Phyllanthus Emblica L. on Liver Injury Induced by Sub-Acute Cadmium Exposure in Mice FOOD SCIENCE    0, (): 0-0.   Abstract （71）      PDF（pc） （1488KB）（515）       Knowledge map    Save Abstract: Objective investigating the effect of Freeze-Dried Powder of Phyllanthus Emblica L. (PEFP) on Cadmium Chloride(CdCl2) induced subacute liver injury in mice, and analyzing the possible regulatory mechanism by transcriptomics. Methods male KM mice were randomly divided into control group, PEFP group (300 mg/kg PEFP), CdCl2 group (3 mg/kg CdCl2) and PEFP+CdCl2 group (300 mg/kgPEFP+3 mg/kg CdCl2). Six mice per group were gavaged with PEFP (once a day) and intraperitoneal injection of CdCl2 (once every other day for 28 days). After dissection, the cadmium content, liver function index including aspartate aminotransferase(AST), alanine aminotransferase(ALT), alkaline phosphatase(ALP), oxidative stress and other indicators of liver tissues were detected, and the cell morphology of liver tissue was observed by hematoxylin-eosin (HE) staining, the apoptosis rate was determined by Tunel assay, the differentially expressed genes were determined by RNA sequencing technology, and the protein levels were detected by Western blot (WB). Results compared with the control group, the weight change rate ((13.97 ± 2.06) %) of mice in the CdCl2 exposure group was significantly decreased (P<0.05), the liver cadmium accumulation ((3.49 ± 0.09 μg/kg)) was increased (P<0.05), the AST, ALT and ALP concentrations( (707.55 ± 60.19 μ/l, 614.58 ± 24.40 μ/l, 186.85 ± 12.51)U/L) were increased (P<0.05), and the hepatocyte apoptosis rate ((32.89 ± 2.53) %) increased (P<0.05). CdCl2 combined with PEFP treatment could significantly reverse the above changes caused by Cadmium. (P<0.05).RNA sequencing showed that 69 genes were differentially expressed after PEFP intervention (14 up-regulated and 55 down regulated), and these differentially expressed genes were related to inflammation, oxidative damage and apoptosis. We selected 4 of 69 differential genes (Anaxa2, S100A11, MCP1, galectin3) for WB detection, and the results were consistent with the results of RNA sequencing, suggesting that these genes are involved in the process of PEFP antagonizing cadmium. Conclusion PEFP exhibits an antagonistic effect against cadmium-induced subacute liver injury in mice. This protective mechanism may be attributed to its ability to alleviate hepatic tissue damage by inhibiting inflammatory responses, oxidative stress, and apoptosis. Reference | Related Articles | Metrics

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Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing LONG Yangyang, LEI Yujie, MA Xiaoyun, MIN Tiantian, ZHAO Ting, YUE Jin FOOD SCIENCE    2025, 46 (4): 285-294.   DOI: 10.7506/spkx1002-6630-20240308-050 Abstract （1054）   HTML （153）    PDF（pc） （3010KB）（512）       Knowledge map    Save Chlorophyll imparts a green color to vegetables and possesses antioxidant, antimicrobial, immunomodulatory, and anticancer functions. However, it is unstable during thermal processing and easily degraded, resulting in loss of its bioactivity, thereby affecting the color and nutritional quality of vegetables. In plants, chlorophyll is normally degraded by pheophorbide oxygenase and also oxidized and degraded by chlorophyll peroxidase in the presence of phenolic substances. During thermal processing, chlorophyll is degraded through enzymatic and non-enzymatic reactions, the latter including the destruction of cell structure and chemical degradation reactions caused by heating. Additionally, factors such as temperature, pH, oxygen concentration and processing methods influence chlorophyll degradation during thermal processing. Physical, chemical, and biological methods are currently employed to prevent the degradation of chlorophyll through various mechanisms such as inactivating enzymes, enhancing the stability of chlorophyll by metal ions, promoting the formation of chlorophyll aggregates, and improving antioxidant capacity. This paper summarizes recent research on the degradation pathways and kinetics of chlorophyll in vegetables during thermal processing, and reviews and analyzes the techniques used to preserve chlorophyll during thermal processing. Related Articles | Metrics

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Research Progress on Chemical Constituents, Pharmacological Actions and Application of Codonopsis Radix as Both Medicine and Food ZHANG Huan, LI Chao, JI Chenfeng FOOD SCIENCE    2024, 45 (23): 338-348.   DOI: 10.7506/spkx1002-6630-20240524-201 Abstract （1344）   HTML （113）    PDF（pc） （3589KB）（500）       Knowledge map    Save Codonopsis Radix, the dried roots of the genus Codonopsis of Platycodonaceae, has a very long history of culinary and medicinal use in China and is considered to strengthen the middle warmer and benefit vital energy as well as to benefit the stomach and help produce saliva in Chinese medicine. Codonopsis Radix contains a rich variety of chemical constituents, including flavonoids, alkaloids, polysaccharides, saponins, steroids, trace elements and amino acids, with many pharmacological effects, such as enhancing immunity, protecting the heart, nerve and gastrointestinal tract, regulating blood sugar, antioxidant, anti-fatigue, antibacterial, anti-virus, and anti-tumor functions, so it has been increasingly applied as both food and medicine. In this article, the chemical composition, pharmacological actions and application of Codonopsis Radix are reviewed so as to provide a reference for understanding the theoretical basis for the health benefits of Codonopsis Radix as well as for its development and application. Related Articles | Metrics

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Changes of Volatile Compounds in Different Parts of Tricholoma matsutake during Shelf Life By Electronic Nose Combined with Gas Chromatography-Ion Mobility Spectroscopy Fan MENG Yi-Ru WANG Yue-Chen Zhao Xing xingHe FOOD SCIENCE    0, (): 0-0.   Abstract （89）      PDF（pc） （1842KB）（460）       Knowledge map    Save In order to explore the odor profile and changing trend of different parts (fungus cap and stalk) of Tricholoma matsutake during shelf life, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used to detect the flavor. The volatile compounds of Tricholoma matsutake with different freshness were analyzed by principal component analysis (PCA) and cluster heat map The results showed that 48 volatile organic compounds (VOCs) were detected during the storage of Tricholoma matsutake. These include 10 aldehydes, 6 alcohols, 5 ketones, 4 sulfur-containing compounds, 9 esters, 1 acid, heterocyclic compounds and 14 other substances, as well as 15 that have not been identified. The types and contents of volatile substances (mainly alcohols and aldehydes) during Tricholoma matsutake storage decreased with the extension of storage time, and eight-carbon compounds, mainly alcohols and ketones, contributed the most to the aroma of Tricholoma matsutake. More volatile substances were detected in the stipe than in the cap. The inflection point of the freshness change of the cap appeared at about 24 h of storage, while the inflection point of the stipe appeared at about 12 h and 48 h of storage, respectively. In summary, the combination of electronic nose and GC-IMS can quickly and intuitively analyze the difference of different parts of Tricholoma matsutake with different storage time, and can quickly judge the freshness of Tricholoma matsutake. Reference | Related Articles | Metrics

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Analysis on the difference of flavor quality in the fermentation process of pine pollen vinegar null FOOD SCIENCE    0, (): 0-0.   Abstract （51）      PDF（pc） （1075KB）（453）       Knowledge map    Save To better understand the changes in color, taste, aroma, and quality of pine pollen vinegar during fermentation, several evaluation indexes were used, including active ingredients, antioxidant capacity, color difference, electronic tongue analysis, free amino acids, organic acids, volatile compounds, and sensory scores.Principal component analysis, partial least squares discriminant analysis, and odor activity values were employed for further variance analysis.The results indicate that the contents of total phenols, total flavonoids, vitamin C, free amino acids, and organic acids in the pine pollen juice significantly increase during the fermentation process. The electronic tongue analysis showed that the fermented samples had reduced bitterness and increased freshness.Through gas chromatography-mass spectrometry (GC-MS) analysis, a total of 110 volatile compounds were detected during the fermentation process. Aldehydes, acids, and esters were identified as the main aroma substances of pine pollen vinegar.Ethanol, 2-ethylhexanol, phenylethanol, isobutyric acid, ethyl acetate, nonanal, anisole, and acetic acid were identified as the key differentiating substances in the fermentation process, conferring a pleasant aroma to the pine pollen vinegar.Furthermore, sensory evaluations showed that pine pollen vinegar was superior to pine pollen juice in terms of color, flavor, aroma, and overall acceptability.These findings lay a theoretical foundation for the production of high-quality pine pollen vinegar and promote the deep processing and utilization of pine pollen. Reference | Related Articles | Metrics

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Effect of Zein/Tea Polyphenols/Apple Pectin Self-assembly Coating on Fresh Walnut Kernels Wen-Wen LI Yao DengJie Wen-wen Zhang Yong-liang ZHUANG lirong Li FOOD SCIENCE    0, (): 0-0.   Abstract （222）      PDF（pc） （715KB）（453）       Knowledge map    Save In this study, zein, tea polyphenols, and apple pectin were used as raw materials to prepare mixed films and self-assembled films by casting. Afterward, the fresh walnut kernels were treated with three different methods by immersion, namely mixed coating treatment (mixed coating group), self-assembled coating treatment (self-assembled coating group), and sterile water immersion treatment (control group). They were stored at 4 °C for 40 days to evaluate the preservation effects of mixed coating and self-assembled coating on fresh walnut kernels. The results showed that the mixed film generated particles and the surface distribution was relatively uneven. However, the self-assembled film had a more uniform distribution and a relatively smoother surface than the mixed film. After 40 days of storage, the L*, hardness, and moisture content of fresh walnut kernels in the self-assembled coating group were significantly higher than those in the mixed coating group and control group. The total bacterial count of the fresh walnut kernels in the self-assembled coating group was significantly lower than the mixed coating group and control group. The antioxidant activity of the self-assembled coating was significantly better than that of the mixed coating, as shown by the significantly lower acid value, peroxide value, and malondialdehyde content of the fresh walnut kernels in the coating group than in the mixed coating group during storage. In addition, the self-assembled coating has a certain potential to protect the flavor of fresh walnuts. After 40 days of storage, the fresh walnut kernels in the self-assembled coating group contained the sweetest amino acids and umami amino acids, and the content of acetic acid with the sour and pungent odor was significantly lower than that in the mixed coating group and the control group. The study showed that the self-assembled coating of zein/tea polyphenols/apple pectin could potentially maintain the quality of refrigerated fresh walnuts. The results of the study provide theoretical basis and application support for the construction of multilayer self-assembled coating film applied to fresh walnut kernel storage and preservation. Reference | Related Articles | Metrics

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Study on the Succession of Microbial Communities and Changes in Flavor Compounds During the Production Process of High-Temperature Sauce-Flavor Daqu weiwei LI Bao-Guo Sun FOOD SCIENCE    Accepted: 10 February 2025

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Effect of Cold Atmospheric Plasma on Postharvest Physiology and Storage Quality of Raspberry Fruits LI Yi, YANG Shuai, LIU Jiaqing, LIU Xinru, DONG Lulu, LONG Haitao, PU Lumei, DUAN Jianling FOOD SCIENCE    2025, 46 (4): 227-236.   DOI: 10.7506/spkx1002-6630-20240903-024 Abstract （608）   HTML （106）    PDF（pc） （5177KB）（430）       Knowledge map    Save This study investigated the effect of cold atmospheric plasma (CAP) at different combinations of power (0, 150, and 250 W) and time (0, 30 and 90 s) on the decay incidence, percent mass loss, respiration rate, total phenolic content, anthocyanin content, malondialdehyde (MDA) content, and H2O2 content of raspberry fruits during postharvest storage. The aim was to explore the effect and mechanism of CAP on the postharvest preservation of raspberry fruits. The results showed that CAP at 250 W, 90 s extended the storage life of raspberry fruits by 2–5 days. On the 5th day of storage, the decay incidence and percent mass loss of the treated fruit were 22.61% and 35.97%, which were both lower than those of the control group; however, there was no significant difference in juice yield or total soluble solid content between the two groups. Besides, the treatment maintained the titratable acid (1.16%), soluble protein (204.5 mg/100 g) and anthocyanin (107.7 mg/L) contents, increased the synthesis of total phenols (85.72 mg/100 g), inhibited the respiration rate (5.683 mg/(kg·h)), decreased the contents of malonaldehyde (30.99 mmol/g) and H2O2 (6.858 mmol/L), and improved the superoxide anion free radical scavenging capacity (4.21 U/g). Therefore, CAP is effective in extending the shelf life of raspberry fruits while maintaining its quality. Related Articles | Metrics

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Non-targeted Screening of Migrants in Recycled High-density Polyethylene for Food Contact Based on GC-QTOF-MS ZHANG HAORAN zeng shaofu Yi-Qi LIU Zhi-Wei Wang Hu Changying FOOD SCIENCE    0, (): 0-0.   Abstract （42）      PDF（pc） （437KB）（415）       Knowledge map    Save Recycled high density polyethylene (rHDPE) for food contact is one of the trends of the development of circular economy at present. However, the residual chemicals in RHDP for food contact may migrate to food, causing food safety risks. Twenty-three kinds of rHDPE samples for food contact provided by four enterprises were contacted with two representative food simulants (95% ethanol and 4% acetic acid) at 60℃ for 10 days as migration test conditions, and the substances migrated to the food simulants were detected by gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF-MS). The 161 substances screened out were classified according to their toxicity (from low to high, they were classified into I-IV grades), among which 59 substances were classified into III and IV grades, and their predicted octanol/water partition coefficient (XLogP) was greater than that of substances classified into I and II grades. Benzene and substituted derivatives account for the highest proportion in the screened substances. Phenylester plasticizers, degradation products of antioxidants and Polycyclic aromatic hydrocarbon (PAHs) need special attention. Using orthogonal partial least squares discriminant analysis (OPLS-DA), it is found that the migration amount of migrating substances in the samples at different stages is higher than that in the master batch samples. This study can provide a basis for the analysis and safety risk assessment of migrating substances in rHDPE for food contact. Related Articles | Metrics

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Effect of Temperature Fluctuation During Chilled Fresh Storage on the Metabolite Composition of Raw Salmon Xuepeng Li Yi-jia Deng Jian-rong LI FOOD SCIENCE    0, (): 0-0.   Abstract （157）      PDF（pc） （1429KB）（393）       Knowledge map    Save To investigate the muscle metabolic characteristics of raw salmon under dynamic chilled fresh storage, differential metabolites between raw salmon stored for different periods (0, 4 and 9 d) at 4 oC and 10 oC respectively were analyzed by ultra performance liquid chromatography-mass spectrometry (UPLC-MS)-based metabolomic combined with multivariate statistical analysis. Results showed that the composition of metabolites in raw salmon stored at 4 oC and 10 oC for 9 d was significantly (p < 0.05) different from those of fresh samples, and the difference was more obvious in samples stored at 10 oC. According to the orthogonal partial least squares discriminant analysis (OPLS-DA) model, 47 and 62 differential metabolites were respectively screened from the raw salmon at 4 oC and 10 oC and identified including lipids and lipid-like compounds, amino acids and their derivatives, organic acids and their derivatives, nucleotides and their derivatives and other metabolites. These differential metabolites markedly altered with the extension of storage time. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis and metabolic path mapping showed that the biosynthesis of amino acids was the important metabolic pathway during the 4 oC storage of raw salmon, L-histidine and L-tryptophan were involved in more metabolic pathways and may be used as metabolic characteristic markers for muscle stored under this temperature. Additionally, the energy metabolism pathway was the main metabolic pathways of muscle samples stored at 10 oC, L-histidine, pyruvate, linolenic acid and purine metabolites had a great influence on these processes, which could be used as potential markers for the freshness quality of raw salmon stored at 10 oC. Reference | Related Articles | Metrics

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Detection of adulteration of milk in special milk based on quantitative real-time PCR Wei LI Guo-Dong SUN Jie yang FOOD SCIENCE    0, (): 0-0.   Abstract （639）      PDF（pc） （1173KB）（377）       Knowledge map    Save With the increasing demand for special milk, low value milk is often mixed into special dairy products, and the authenticity of dairy products attracts more and more attention. In this study, the adulterated milk components in special milk and its heat-treated products were detected based on SYBR Green quantitative real-time PCR and TaqMan quantitative real-time PCR, and the influence of different heat treatment methods on adulteration detection is discussed to meet the detection requirements of different commercial special dairy products. The results show that the designed bovine specific primers can amplify DNA in cow milk and have high specificity without cross-reactivity with non-target animals. The minimum detection limits of the two quantitative real-time PCR methods for milk DNA were 1 pg (SYBR Green) and 10 pg (TaqMan), respectively, and both of them could detect at least 0.1% (w/w) of milk adulteration in the special milk mixture. In order to evaluate the reproducibility of the adulterated simulation, a total of 9 repeated tests were carried out in 3 days to verify the high reproducibility of the method. In addition, the established quantitative real-time PCR method was used to analyze the authenticity of 20 commercial processed special dairy products. There are 7 products were detected to contain milk components, indicating deliberate adulteration. The experimental method is feasible for the authenticity detection of dairy products. Reference | Related Articles | Metrics

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Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods CHEN Chen, MO Haiwen, YU Haiyan, TIAN Huaixiang, GE Chang FOOD SCIENCE    2025, 46 (7): 1-10.   DOI: 10.7506/spkx1002-6630-20240808-069 Abstract （691）   HTML （81）    PDF（pc） （3033KB）（375）       Knowledge map    Save The flavor and quality of fermented foods are fundamentally influenced by microbial involvement. Microorganisms are the primary driving force behind the fermentation process, which is facilitated by microbial growth and reproduction, and especially by complex intra- and inter-species interactions, leading to the production of abundant nutritional components and unique flavor compounds. Numerous studies have been conducted on the community succession and individual contribution of microorganisms in fermented foods. In recent years, microbial interactions have gradually become the focus of research. This review delves into the core mechanisms by which microorganisms shape the flavor of fermented foods, with a focus on how quorum sensing (QS) regulates the metabolic activity and how group behavior of microorganisms and nutritional interactions promote the construction of microbial communities. It further examines the positive effects of different interaction types (mutualism, commensalism, amensalism, and competition) on the flavor profile of fermented foods. The review concludes by highlighting current problems and challenges, with the aim of providing insights for future research on microbial interactions and their impact on the flavor of fermented foods. Related Articles | Metrics

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Efficient Biosynthesis of 2'-Fucosyllactose Using Glycerol and Lactose by Engineered Escherichia coli He zi HEZi Shan-Quan LIANG Zheng-Qiang Jiang Shaoqing Yang FOOD SCIENCE    0, (): 0-0.   Abstract （193）      PDF（pc） （1048KB）（370）       Knowledge map    Save In this study, the de novo synthesis pathway of 2'-FL was established in E. coli BL21star(DE3). The β-galactosidase gene (lacZ) and the UDP-glucose lipid carrier transferase gene (wcaJ) were knocked out by the CRISPR/Cas9 system. Effect of various exogenous α-1,2-fucosyltransferases on the 2′-FL synthesis was investigated. Subsequently, the transcriptional level of pathway genes was regulated, and finally the fermentation condition was optimized. The results showed that the 2'-FL concentration of 0.34 g/L was obtained in shake flask with overexpression of the de novo synthesis pathway genes in E. coli BL21star (DE3). The concentration of 2'-FL was increased to 2.12 g/L by deletion of the lacZ and wcaJ genes after fermentation of 72 h. Expression of α-1,2-fucosyltransferase Wcfb from Bacteroides fragilis in shake flask resulted in the highest concentration of 4.12 g/L and no byproduct was detected. After optimization of the fermentation condition, the 2′-FL concentrations of 5.01 and 31.2 g/L were obtained in shake-flask and a 5 L fermenter respectively under the condition of 28 ℃ and 0.2 mmol/L isopropyl-beta-D-thiogalactoside (IPTG). Reference | Related Articles | Metrics

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Analysis of Quality Differences in Tomato Braised Beef Processed by Gradient Temperature Rise Sterilization and High-Temperature Sterilization FOOD SCIENCE    Accepted: 07 March 2025

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Analysis of Key Aroma Compounds in Three Varieties of Rucheng White Tea by Comprehensive Two-Dimensional Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry AN Qin, BAO Sudu, CHEN Hongyu, AN Huimin, CHEN Yuan, ZHANG Xinyi, LIU Yang, LIU Zhonghua, HUANG Jian’an FOOD SCIENCE    2025, 46 (4): 163-171.   DOI: 10.7506/spkx1002-6630-20240808-070 Abstract （518）   HTML （86）    PDF（pc） （3684KB）（355）       Knowledge map    Save Tea shoots consisting of one bud and two leaves from three tea strains/varieties in Hunan Province, Rucheng Baimao 1 (RT1), Rucheng Baimao 2 (RT2), and Rucheng Baimao Quntizhong (group variety, QT3) were picked and separately processed into white tea using the same procedure involving withering and drying, whose aroma characteristics and volatile components were evaluated by quantitative descriptive analysis (QDA) and analyzed qualitatively and quantitatively by headspace-solid phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-QTOF-MS), respectively. Partial least squares-discriminant analysis (PLS-DA) and relative odor activity value (ROAV) were combined to identify the key aroma components of Rucheng Baimao white tea and to explore the impacts of different tea tree varieties on the aroma of white tea. The results showed that the sensory aroma characteristics of the three varieties of Rucheng Baimao white tea differed from one another. Both RT1 and QT3 exhibited floral aromas; RT1 had a pronounced fresh aroma, while QT3 had a prominent tip aroma. RT2 exhibited a minty aroma. Multivariate statistical analysis showed that using variable importance in the projection (VIP) score > 1 with a P value < 0.05 as well as ROAV > 1.00 as the cutoff, 10 aroma components were identified as contributors to the differences in aroma among the three varieties of white tea. Benzaldehyde played a key role in the fresh aroma of all white tea samples. Hexanal was the key to the fresh aroma of RT1. Benzaldehyde, linalool oxide II, and linalool oxide I significantly contributed to the minty aroma of RT2. 1-Octen-3-ol, citral, and (Z)-4-heptenal were crucial for the tip aroma of QT3. This study provides a theoretical reference for the diversification of aroma types of Rucheng white tea and for understanding the material basis for the key aroma compounds in Rucheng white tea produced from different tea strains/varieties. Related Articles | Metrics

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Difference analysis of flavor quality between traditional and closed solid-state vinegar brewing systems 思雨 李 沪强 佳琦 Yong-Jian Yu FOOD SCIENCE    Accepted: 10 February 2025

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The effect of lactic acid bacteria as a starter on the quality of fermented beef-soybean paste Zheng-Yu LONG Dao-bang TANG FOOD SCIENCE    0, (): 0-0.   Abstract （319）      PDF（pc） （1286KB）（328）       Knowledge map    Save Abstract：Lactic acid bacteria are expected to improve the quality of compound fermented soybean paste. In this study, four fermented beef-soybean paste samples (CK, Lp, Pp, Lp-Pp ) were prepared with different combinations of Lactobacillus plantrum and Pediococcus pentosaceus, and their physicochemical properties, free amino acids, and volatile flavor compounds were compared. The results showed that the Lactic acid bacteria led to a decrease in the pH value, amino acid nitrogen, and total free amino acid content, an increase in total acid content and reducing sugar, and an increase in the types and contents of volatile flavor compounds of fermented beef-soybean paste. Among them, the group of Lp-Pp contained the most types (17) of ester substances. Through ROAV and OPLS-DA analysis, it was found that the lactic acid bacteria changed the composition of key volatile flavor compounds in fermented beef-soybean paste. The co-inoculation of Lactobacillus plantarum and Streptococcus pentosus (Lp-Pp) promoted the formation of ethyl octanoate, isovaleraldehyde, benzaldehyde, and phenylacetaldehyde in beef-soybean paste, improved the flavor of beef-soybean paste. This study provides a theoretical basis for the production of high-quality compound fermented soybean paste by inoculating lactic acid bacteria. Reference | Related Articles | Metrics

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Liquid Chromatography-Mass Spectrometry-Based Untargeted Metabolomics Analysis of Differential Metabolites in Three Types of Boza Made from Different Raw Materials WANG Qi, GAO Yan, XUE Juanjuan, ZENG Jun, HUO Xiangdong, ZHAO Zhongkai FOOD SCIENCE    2024, 45 (23): 81-92.   DOI: 10.7506/spkx1002-6630-20240429-271 Abstract （573）   HTML （84）    PDF（pc） （19984KB）（323）       Knowledge map    Save Untargeted metabolomics based on ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry (UPLC-Q-TOF-MS) was adopted to study three types of Boza, made from different raw materials. Multivariate statistical techniques such as principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) were used to screening for differential metabolites, and pathway enrichment analysis of differential metabolites was carried out. The results showed that there were significant differences in metabolites among the three types of Boza. Altogether, 109, 124 and 114 differential metabolites were identified in intangible cultural heritage (G1) vs traditional Talmi Boza (G2), G1 vs traditional corn Boza (G3), and G3 vs G2, respectively. These differential metabolites mainly included lipids and lipid-like molecules, organic acids and their derivatives, organic heterocyclic compounds, phenylpropanoids, and polyketones. The difference might be caused by the difference in raw materials. According to Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway enrichment analysis, these differential metabolites mainly participated in the biosynthesis of various secondary metabolites in plants, the biosynthesis of phenylpropanoids, the biosynthesis and degradation of flavonoids, and other metabolic pathways. This study provides a theoretical basis for the comprehensive development and utilization of Boza. Related Articles | Metrics

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Postbiotics Regulate Intestinal Microbiota and Reduce Amyloid β-Protein Deposition in the Brain, Thereby Ameliorating Cognitive Impairment in Rats with Alzheimer’s Disease XIAO Ling, TANG Linlin, SONG Xiaoyan, ZHANG Yihua, HAN Xuemei, LÜ Houjiao, LIANG Wu, WANG Yanping, GENG Weitao, JIA Longgang FOOD SCIENCE    2025, 46 (5): 182-193.   DOI: 10.7506/spkx1002-6630-20240818-130 Abstract （550）   HTML （90）    PDF（pc） （5290KB）（322）       Knowledge map    Save This study aimed to investigate the impact of three postbiotics at different doses on cognitive function in a rat model of Alzheimer’s disease (AD) induced by D-galactose combined with AlCl3. Specific pathogen-free (SPF) Wistar rats were randomly divided into nine groups: control (Ctrl), AD model, positive drug (donepezil hydrochloride), low-dose (108 CFU/kg) and high-dose (109 CFU/kg) Bifidobacterium animalis spp. lactis IOBL07, Lactiplantibacillus plantarum IOB602 and L. paracasei IOB413. The Ctrl group was intraperitoneally and orally administered with normal saline, while all other experimental groups were subjected to intraperitoneal injection of D-galactose and oral gavage of AlCl3. The model induction period lasted for 13 consecutive weeks. At 1 h following the last injection and oral gavage, the intervention groups were orally administered with donepezil hydrochloride or postbiotics, whereas the Ctrl and AD groups were given an equivalent volume of normal saline. The Morris water maze was used to assess the learning and memory capacities of the rats in each group. Additionally, the content and immunofluorescence intensity of amyloid β-protein (Aβ) in hippocampal tissues were determined. Histopathological changes in the small intestine were examined along with changes in the intestinal microbiota. The levels of lipopolysaccharide (LPS) in feces, serum, and hippocampal tissues were determined as well as the relative mRNA transcription levels of toll-like receptor 4 (TLR4), NOD-like receptor thermal protein domain associated protein 3 (NLRP3) and myeloid differentiation factor 88 (MyD88) in brain tissues. The results showed that all three postbiotics could significantly improve the learning and memory capacities of AD rats, significantly reduce the content of Aβ in hippocampal tissues, and decrease the LPS levels in feces, serum, and hippocampal tissues and the relative mRNA transcription levels of TLR4, NLRP3 and MyD88 in brain tissues. Intervention with the postbiotics regulated the structure and composition of the intestinal microbiota. In the postbiotic intervention groups, the relative abundance of the predominant intestinal bacteria, Firmicutes, and the beneficial species, Ruminococcaceae increased, the relative abundance of the potential harmful intestinal bacteria, Muribaculaceae, decreased compared with the AD model group. Thus, the postbiotics IOBL07, IOB602, and IOB413 have significant efficacy in ameliorating memory and cognitive deficits in AD rats, the most pronounced effect being observed with high-dose IOB602. The underlying mechanisms might be associated with regulating the structure and composition of the gut microbiota and down-regulating the relative mRNA transcription levels of TLR4, NLRP3 and MyD88 in brain tissues. Related Articles | Metrics

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Molecular Mechanism of Oat β-Glucan in Enhancing Freeze Resistance of Yeast 真 李 真 李 Zhi-Lu AI FOOD SCIENCE    Accepted: 07 March 2025

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Functional Roles and Industrialization Innovations of Perilla frutescens Active Components: From Molecular Mechanisms to Cross-Disciplinary Applications Zheng Li Bowen Li FOOD SCIENCE    Accepted: 17 June 2025

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The Impact of Different Fixation Methods on the Flavor and Quality of "Bai Niu Zao" Green Tea CHEN Shengxiang Zhi-Ying XU FOOD SCIENCE    Accepted: 07 March 2025

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Flavor Wheel Development and Sensory Characteristic of Jiangxiangxing Baijiu 思蕾 吕 He-he LI Ji-Hong WU Fu-Ping ZHENG Bao-Guo Sun FOOD SCIENCE    Accepted: 04 March 2025

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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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Effects of Bacillus subtilis JZXJ-7 From Shrimp Paste on Colonic Function and Microbial Community in Mice Infected By Vibrio parahaemolyticus Yi-jia Deng Xuepeng Li Jian-rong LI FOOD SCIENCE    0, (): 0-0.   Abstract （172）      PDF（pc） （3169KB）（260）       Knowledge map    Save The protective effects of Bacillus subtilis JZXJ-7 (JZXJ-7) on Vibrio parahaemolyticus (Vp) infected mice was investigated. Twenty-eight male C57BL/6J mice were randomly divided into four groups. The two pre-supplemented groups were given low and high doses of JZXJ-7 intragastrically for 14 d. The control group and Vp group were given equal volumes of normal saline every day. Standard virulent strain ATCC33847 was intragastrically given to 3 groups except the control group on day 15 (Vp infection murine model). The disease activity index (DAI), intestine (ileum, cecum and colon) Vp load, colonic pathological changes, colonic cytokine (interleukin-1β, interleukin-6 and tumor necrosis factor-α) levels, antioxidant enzyme (catalase superoxide dismutase, total antioxidant enzymes) activities and colonic microbial community were measured in mice. Compared with the Vp group, protective effect of the high dose (109 CFU) JZXJ-7 was > low dose, as evidenced by significantly decreased (P<0.05) DAI score, intestinal Vp load, inflammatory cell infiltration, collagen deposition, increased goblet cells number, inhibited cytokines-mediated inflammation, increased antioxidant enzyme activities and enhanced intestinal permeability in the colon. Additionally, JZXJ-7 markedly increased (P<0.05) microbial diversity, partially reversed the intestinal flora disturbances, enriched Akkermansia, Bifidobacterium,Clostridium and other beneficial bacteria, culminating in restoration of intestinal micro-ecological stability. Hence, JZXJ-7 effectively alleviates colonic pathological damage and stabilises the colonic function in Vp infected mice. These changes may mediated by microbial community changes. Reference | Related Articles | Metrics

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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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Production of Plant Flavonoids in Microbial Cell Factories: Key Enzyme Mining and Heterologous Biosynthesis HU Haitao, LÜ Xiaomei FOOD SCIENCE    2025, 46 (13): 1-17.   DOI: 10.7506/spkx1002-6630-20250118-139 Abstract （495）   HTML （41）    PDF（pc） （3095KB）（255）       Knowledge map    Save Plant flavonoids, a class of plant secondary metabolites with diverse physiological activities, hold great application potential in the food, pharmaceutical, cosmetics, and chemical industries. In recent years, the remarkable progress in omics technologies and synthetic biology has significantly advanced the elucidation of the natural biosynthetic pathways of flavonoids and the in-depth functional characterization of their key enzymes. This achievement serves as a crucial theoretical foundation for the construction of microbial cell factories. This review comprehensively outlines the mining strategies for identifying key enzymes in flavonoid biosynthetic pathways, elaborates on the functions of core enzymes and the progress in their engineering modification, and summarizes the latest progress in the microbial synthesis of flavonoid compounds. Moreover, this review analyzes the core bottlenecks in the large-scale production of flavonoids in microbial cell factories from the aspects of heterologous enzyme activity adaptation, metabolic network regulation, and product stability. Finally, it proposes the development direction of interdisciplinary integration and intelligent design, thereby providing theoretical support for the industrialization of flavonoid green biomanufacturing. Related Articles | Metrics

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Quality Characteristics Improvement of Wheat Bran by Ultrafine Grinding Combined with Gradient Glutenin Addition WANG Baoyi, HU Xuefang, PEI Haisheng, ZHAI Xiaona, LIANG Liang, LI Yuanyuan FOOD SCIENCE    2025, 46 (8): 283-292.   DOI: 10.7506/spkx1002-6630-20241021-126 Abstract （230）   HTML （52）    PDF（pc） （7160KB）（253）       Knowledge map    Save In order to make efficient use of wheat bran and to improve its quality characteristics, wheat bran was physically modified by ultrafine grinding combined with gradient glutenin addition in this study. The changes in physicochemical and functional characteristics such as particle size distribution, color, hydration characteristics, filling characteristics and flow characteristics of wheat bran ultrafine powder were analyzed. The structural changes were analyzed by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). The results showed that the addition of glutenin during the ultrafine grinding of wheat bran significantly increased the whiteness of wheat bran ultrafine powder, significantly reduced the particle size of wheat bran and enhanced its uniformity (P < 0.05), and improved the agglomeration behavior of wheat bran. The oil holding capacity, solubility and swelling capacity of wheat bran were significantly increased by ultrafine grinding combined with gradient glutenin addition (P < 0.05). With increasing glutenin addition, the bulk density and tap density of wheat bran ultrafine powder increased, and the angle of repose and slip angle decreased, reflecting improved filling and fluidity of wheat bran. Ultrafine grinding combined with moderate glutenin addition (2%–4%) resulted in the breakage of the cell wall matrix of wheat bran, promoted the complete deconstruction of amorphous cellulose and the partial deconstruction of crystalline cellulose in wheat bran ultrafine powder, broke the intramolecular glycosidic bonds of cellulose and hemicellulose in wheat bran ultrafine powder, led to enhanced hydrogen bonding, and improved the quality characteristics of wheat bran ultrafine powder and the tensile properties of whole wheat flour dough. Therefore, ultrafine grinding combined with moderate glutenin holds great application potential as an important technical means for wheat bran modification. 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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Ameliorative Effect of Hovenia dulcis Fruit Pedicel Polysaccharides on Alcohol-Induced Intestinal Injury in Mice Investigated Using 16S rRNA Sequencing and Metabolomics ZHANG Yuchao, ZHU Sijie, LIU Liangyu, WANG Jianyun, ZHANG Jiaxin, SU Zexiong, CHEN Jiangyan, LIU Xudong FOOD SCIENCE    2025, 46 (3): 110-118.   DOI: 10.7506/spkx1002-6630-20240817-123 Abstract （516）   HTML （97）    PDF（pc） （6269KB）（248）       Knowledge map    Save This study aimed to explore the ameliorative effect of Hovenia dulcis fruit pedicel polysaccharides (HDPs) on intestinal injury in alcohol-exposed mice. Using high-throughput 16S rRNA gene sequencing technology and metabolomics, we investigated the impacts of HDPs on the gut microbiota and metabolic profile of mice with alcohol-induced intestinal injury. Additionally, enzyme-linked immunosorbent assay (ELISA), immunohistochemistry, real-time quantitative polymerase chain reaction (qPCR), and Western blot were employed to detect the changes in the expression of intestinal inflammatory factors, tight junction proteins, bile acid metabolism-related genes and proteins. The results indicated that HDPs significantly reduced the levels of pro-inflammatory factors such as interleukin-4 (IL-4), interferon-gamma (IFN-γ), and tumor necrosis factor-α (TNF-α) in mice with intestinal injury induced by alcohol, decreased the levels of lipopolysaccharide (LPS) and lipopolysaccharide binding protein (LBP), increased the level of α-amylase (AMS), and upregulated the tight junction protein Claudin 1, thereby improving intestinal barrier function. 16S rRNA sequencing revealed that compared to mice gavaged with alcohol at 114 µL/20 g mb, HDPs increased the abundance of the Lactobacillus genus and reduced alcohol exposure-induced disorders in gut microbiota diversity and structure. Metabolomics analysis found that HDPs could regulate bile acid metabolism and reduce the levels of bile acids (especially taurocholic acid and chenodeoxycholic acid) in the intestine of alcohol-exposed mice. Furthermore, HDPs inhibited the mRNA and protein expression of apical sodium-dependent bile acid transporter (ASBT) in the intestine of alcohol-exposed mice, thus reducing the absorption of bile acids and alleviating the negative impact of alcohol on the intestine. In summary, HDPs has the potential to ameliorate alcohol-induced intestinal damage by improving intestinal barrier function through the modulation of the gut microbiota and bile acid metabolism. This finding will provide a new perspective and theoretical basis for the application of HDPs in functional foods. Related Articles | Metrics

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Research Progress on the Stabilization and Targeted Delivery Carriers for Food Bioactive Compounds YUE Qing, SHI Wenpeng, ZHANG Chunyue, LI Xing, LIU Xiangyu, LÜ Mingchun, ZHANG Hui, YUAN Yu, YANG Zhi, LI Yuan FOOD SCIENCE    2024, 45 (19): 272-286.   DOI: 10.7506/spkx1002-6630-20231123-182 Abstract （562）   HTML （53）    PDF（pc） （17800KB）（246）       Knowledge map    Save Food bioactive compounds, such as polyphenols, carotenoids, functional proteins and unsaturated fatty acids, have been used as important ingredients of functional foods due to their diverse biological activities. However, the low aqueous solubility, poor stability and limited bioavailability of these compounds limit their applications in the food industry. The preparation of delivery carriers from natural food macromolecules offers a promising approach to enhance the solubility, stability, and bioavailability of bioactive compounds. As a novel delivery system, intelligent responsive delivery carriers enable precise targeted and controlled release of bioactive compounds, thus improving their bioavailability. In addition, the delivery carriers have the capacity to effectively improve the added nutritional value, enhance the sensory properties, and extend the shelf life of functional foods. This review summarizes the functional properties of food bioactive compounds, the challenges in their application and their steady-state delivery strategies, with a particular emphasis on the common intelligent responsive delivery carriers and their mechanisms of action. Finally, this article discusses the application of these delivery carriers in functional foods, and provides an outlook on future research on bioactive compound delivery systems. Related Articles | Metrics

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Research progress on effects of post-translational modification of pyruvate kinase on meat quality Xiaolan Huang Xin Li FOOD SCIENCE    0, (): 0-0.   Abstract （70）      PDF（pc） （718KB）（244）       Knowledge map    Save After bleeding, a series of complex physiological biochemistry changes occur during the conversion from muscle to meat, among which protein post-translational modifications (PTMs) is the key factor affecting meat quality. The glycolysis is the main energy supply mode in postmortem muscle. Pyruvate kinase as one of a glycolytic rate-limiting enzyme, its function and structure change PTMs,which affect the meat quality. Based on the structure and function of pyruvate kinase, this paper aimed to review the effects of PTMs on the function and structure of pyruvate kinase and the effects of pyruvate kinase after phosphorylation, acetylation and S-nitrosylation on meat quality. Reference | Related Articles | Metrics

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Analysis of Key Characteristic Components of Nitraria and Black wolfberry berries based on non-targeted metabolomics Hao CHEN YING yuLI Ming CHI ZHEN yanZHANG bin yanshan ze yuWANG Xue-Fei WANG Zhu-Mei XI FOOD SCIENCE    Accepted: 04 March 2025

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Research Progress in the Extraction, Health Benefits and Application of Active Components from Cornus officinalis as a Medicinal and Edible Plant ZHAO Yanbo, LI Tianhao, MA Changyang, LIU Zhenhua FOOD SCIENCE    2024, 45 (20): 12-23.   DOI: 10.7506/spkx1002-6630-20240326-197 Abstract （746）   HTML （49）    PDF（pc） （2133KB）（243）       Knowledge map    Save Cornus officinalis (Co) is a medicinal and edible plant that is rich in active ingredients including polysaccharides, iridoids, and triterpenoids, with hypoglycemic, lipid-lowering, neuroprotective, and renoprotective functions. Hence, it has great potential for development in the food and medicine fields. This article summarizes the extraction and detection methods, health benefits and application of active ingredients in Co, revealing that the active ingredients have high nutritional value and can be developed into food flavor additives, antioxidants and immunomodulators. This review provides a scientific basis for the research and development of Co products. Related Articles | Metrics

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Ambient Mass Spectrometry and Imaging in Food Safety Screening 育航 袁 洁 廉 洁 廉 绘超 王 yuan yuhang FOOD SCIENCE    Accepted: 17 June 2025

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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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Antimicrobial Mechanism of Antimicrobial Peptide LL-1 against Salmonella Yu-Hang WANG FOOD SCIENCE    0, (): 0-0.   Abstract （404）      PDF（pc） （2667KB）（232）       Knowledge map    Save To explore the antibacterial effect and mechanism of LL-1 against Salmonella. Firstly, the minimum inhibitory concentration (MIC) of LL-1 against Salmonella was determined by the doubling dilution method, and the antibacterial effect of LL-1 on Salmonella was evaluated by the antibacterial curve. Then, the bacterial morphology was observed using scanning and transmission electron microscopy. The effects of LL-1 on the cell wall and cell membrane of Salmonella were evaluated by detecting the leakage of nucleic acid, protein and alkaline phosphatase (ALP) and PI staining experiments. The binding of LL-1 to Salmonella DNA was detected by nucleic acid gel electrophoresis. Finally, the effects of LL-1 on the energy metabolism of Salmonella were evaluated by measuring the activities of intracellular succinate dehydrogenase (SDH), NADP-malate dehydrogenase (NADP-MDH) and ATP levels. The results showed that the MIC of LL-1 against Salmonella was 6.25 μg/mL, and LL-1 had a good antibacterial effect and presented dose and time dependence. Salmonella treated with LL-1 showed morphological changes such as shrinkage, cell membrane dissolution, and parenchymal separation. LL-1 resulted in the leakage of intracellular nucleic acids, proteins, ALP and the increase of intracellular fluorescence intensity after PI staining in Salmonella. Additionally, LL-1 could bound with DNA. With the increase of LL-1 concentration, it was decreasing for the intracellular ATP content, SDH and NADP-MDH activities in Salmonella. In conclusion, LL-1 could increase the permeability of Salmonella cell membrane and cell wall, cause content leakage, bind to DNA, and affect bacterial energy metabolism, which lays a foundation for further research on the antibacterial mechanism and application of LL-1. Reference | Related Articles | Metrics

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Non-targeted Metabolomics Reveals the Unique Chemical Composition of Green Tea and Black Tea from Camellia ptilophylla GONG Xingxin, YAN Yipeng, LÜ Min, LI Bin, CHEN Zhongzheng, ZHANG Yuanyuan, LIN Xiaorong FOOD SCIENCE    2024, 45 (19): 112-122.   DOI: 10.7506/spkx1002-6630-20240204-029 Abstract （453）   HTML （62）    PDF（pc） （14915KB）（230）       Knowledge map    Save To reveal the chemical composition profile of Camellia ptilophylla, a rare natural low-caffeine tea variety, non-targeted metabolomics based on high-resolution mass spectrometry (HR-MS) was employed to identify the metabolite composition of green tea and black tea from C. ptilophylla and C. sinensis var. assamica. Additionally, the metabolomic differences between the two types of tea and between the two tea varieties were analyzed using principal component analysis (PCA), cluster analysis (CA), and orthogonal partial least squares-discriminant analysis (OPLS-DA). Differential metabolites were identified using standards and database. A total of 152 metabolites were identified in the four tea samples, the major ones being flavonoids (42%). These metabolites were categorized into four clusters. The metabolomic difference between C. ptilophylla and C. sinensis var. assamica was more pronounced than that between green and black teas. Notably, 24 metabolites including theasinensin B isomers, theobromine and 14 flavonoids such as tetrahydroxyxanthone and epitheaflagallin 3-O-gallate, which were more abundant in C. ptilophylla green tea than in C. sinensis green tea, were considered as the characteristic metabolites of C. ptilophylla green tea. In black tea from C. ptilophylla, 40 characteristic metabolites were identified including 25 flavonoids such as gallocatechin-3,5-digallate, tetrahydroxyxanthone and dihydromyricetin; 4 tannins such as theaflavin 3-gallate, theasinensin A isomers and theaflavin 3,3’-digallate; and theobromine. This study provides a reference for further exploration of bioactive compounds in C. ptilophylla. Related Articles | Metrics

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Molecular Dynamics Simulation to Study the Oil/Water Interfacial Behavior of Nanoemulsions Stabilized by Different Emulsifiers YANG Yishuang, XIONG Housheng, XIE Xin’an, LI Pan, DU Bing, LI Lu FOOD SCIENCE    2024, 45 (23): 35-45.   DOI: 10.7506/spkx1002-6630-20240410-087 Abstract （591）   HTML （45）    PDF（pc） （35518KB）（229）       Knowledge map    Save To reveal the difference in the oil/water interfacial behavior of nanoemulsions prepared separately with three emulsifiers, octenyl succinic anhydride (OSA)-modified starch, Tween-80/Span-80 (T/S80), and lecithin, this study employed a rheometer and a contact angle meter to analyze the shear rheological properties and interfacial adsorption dynamics of the emulsion systems. Furthermore, molecular dynamics simulation was utilized to delve into the underlying mechanisms of their microscopic oil/water interfacial behavior. The findings revealed that OSA exhibited the lowest interfacial tension at the oil/water interface, while T/S80 demonstrated the highest diffusion rate within the oil/water interfacial layer. This was primarily attributed to the carbon chain-based structure of T/S80, which facilitated its dispersion in water. The number of hydrogen bonds formed between the OSA-modified starch-stabilized emulsion and water molecules was the largest, approximately 1 300, indicating stronger hydrophobic effect and explaining why the emulsion droplets were the closest to a sphere in shape. OSA-modified starch and T/S80 molecules tended to form van der Waals force with water molecules. In contrast, the two carbon chains of lecithin, with glycerol as its backbone, showed a more diverse range of weak interactions because of their mutual repulsion. Related Articles | Metrics

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Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages HOU Zhenshan, XU Heran, XIA Rongrong, LI Yunting, WANG Yafei, PAN Song, XIN Guang FOOD SCIENCE    2025, 46 (1): 74-82.   DOI: 10.7506/spkx1002-6630-20231227-240 Abstract （261）   HTML （28）    PDF（pc） （2479KB）（228）       Knowledge map    Save The volatile organic compounds (VOCs) in Lentinus edodes at different maturity stages were identified by optimized headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) and analyzed by odor activity value (OAV) and partial least squares discriminant analysis (PLS-DA). The results showed that the optimal extraction conditions were as follows: 1.0 g of sample was extracted at 50 ℃ for 25 min and then the analytes adsorbed on the fiber were desorbed in the GC-MS injection port for 3 min. A total of 71 VOCs were identified in L. edodes, and there were significant differences in the types and contents of volatile compounds at different maturity stages (P < 0.05). Out of these, 18 VOCs that could be used as biomarkers to distinguish L. edodes at different maturation stages were selected by PLS-DA and variable importance in projection (VIP). Besides, 16 volatile compounds with OAV ≥ 1 were identified. Among these compounds, 1-octen-3-ol, 3-octanol, 1-octen-3-one, 3-octanone, benzeneacetaldehyde, dimethyl disulphide, dimethyl trisulphide, 2,3,5-trithiohexane, and 1,2,4-trithiohexane showed VIP greater than 1, thus making them the most significant differential volatile compounds among different maturity stages of L. edodes. This study provides a theoretical foundation for understanding the mechanism of aroma formation during the maturation process of L. edodes. Related Articles | Metrics

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Insight into the mitigating effect of spinosin on β-lactoglobulin glycation and its mechanism 朔 王 FOOD SCIENCE    Accepted: 10 February 2025

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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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Evaluation of the effect of Maillard reaction intermediates on the improvement of flavor and color quality of sugar-substituted breads Fang Yuan FOOD SCIENCE    Accepted: 07 March 2025

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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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Effect of Grape Seed Extract on the Fishy Odor Substances and Quality of Crayfish During Refrigeration Period FOOD SCIENCE    Accepted: 17 June 2025

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Research Progress on the Interaction between Taurine Metabolism and the Gut Microbiota YANG Xinyu, WU Qingjie, MI Shengquan, ZHANG Yanzhen, GUO Junxia FOOD SCIENCE    2025, 46 (3): 306-317.   DOI: 10.7506/spkx1002-6630-20240713-128 Abstract （670）   HTML （39）    PDF（pc） （2091KB）（207）       Knowledge map    Save Taurine is a non-essential sulfur-containing amino acid that is widely distributed in the human body, primarily supplemented through the diet. Taurine can combine with bile acids to form taurine-conjugated bile acids (Tau-Bas), which can be dissociated to release taurine by the gut microbiota. The interaction between taurine/Tau-Bas and the gut microbiota significantly influences both physiological and pathological processes. This article provides an overview of the gut microbiota and the sources and transformation of taurine in the body, and focuses on the interaction between taurine and the gut microbiota and the effect of taurine supplementation on reshaping gut microbiota homeostasis. The aim is to provide a scientific basis for the development of preventive and therapeutic measures for diseases related to gut microbiota imbalance. Related Articles | Metrics

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Research Progress on Synthesis Mechanism and Detection Methods of Food Flavor Substances WU Ming, WU Junying, FAN Qiqi, ZHANG Guang, LIU Xiaofei, ZHANG Na FOOD SCIENCE    2024, 45 (16): 329-336.   DOI: 10.7506/spkx1002-6630-20230606-049 Abstract （570）   HTML （35）    PDF（pc） （4496KB）（205）       Knowledge map    Save Flavor substances endow foods with unique characteristics, which determine the aroma and taste sensory attributes of foods, directly affect food quality and reflect the characteristic quality and quality requirements of foods. Flavor substances play an important role in the research, production and consumption of foods, and deep research, development and utilization of flavor substances are important for the development of the food industry. In this paper, the definition and classification of flavor substances in foods are introduced, the synthesis mechanism of flavor substances through the fatty acid, amino acid, and carbohydrate metabolic pathways are elucidated, and the detection methods of flavor substances and their applications in the food processing industry are reviewed. Finally, the limitations of flavor substance detection are discussed and an outlook on future directions in this field is given. We hope that this review will provide directions for the development and utilization of food flavor substances. Related Articles | Metrics

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Preparation, Structural Characterization and in Vitro Antioxidant Activity of Selenized Polygonatum sibiricum Polysaccharides ZHAO Xinyue, WANG Qingyu, WANG Baixuan, ZHAO Qingxu, LI Dapeng, YANG Yue FOOD SCIENCE    2025, 46 (11): 1-10.   DOI: 10.7506/spkx1002-6630-20241116-128 Abstract （392）   HTML （48）    PDF（pc） （4333KB）（205）       Knowledge map    Save Selenized Polygonatum sibiricum polysaccharides (PSP-Se) were prepared using a redox system containing glacial acetic acid and sodium selenite and characterized inductively coupled plasma atomic emission spectrometry (ICP-AES), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared (FTIR) spectroscopy, scanning electron microscopy (SEM), particle size and zeta potential analysis. The antioxidant activity of Polygonatum sibiricum polysaccharides (PSP) and PSP-Se were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-diazide-bis (3-ethyl-benzothiazole-6-sulfonic acid) (ABTS) cation radical assay and hydroxyl radical assays. The results showed that the optimal conditions for the preparation of PSP-Se were determined by response surface methodology (RSM) as follows: 1.5 g of sodium selenite and 3.0 mL of glacial acetic acid per g of PSP, 80 ℃ and 12 h. The as-prepared PSP-Se contained (6.00 ± 0.20) mg/g of Se, exhibited a spherical morphology with a particle size of 1 654 nm, and showed improved thermal stability and a 95.12% increase in the absolute value of the zeta potential compared with PSP. After selenium modification, the basic skeleton of PSP was preserved. Monosaccharide composition analysis showed that PSP-Se but not PSP contained N-acetyl-glucosamine and N-acetyl-galactosamine, with differences in the contents of shared monosaccharide components being observed between them. FTIR spectroscopy showed that two new absorption peaks appeared at 1 131 and 900 cm-1 in PSP-Se, indicating the formation of selenite ester bonds and successful selenization. In vitro antioxidant assays demonstrated that PSP-Se had significantly higher scavenging capacity against DPPH, ABTS cation and hydroxyl radical compared with PSP (P < 0.05), in a dose-dependent manner. Related Articles | Metrics

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Research Progress on the Factors Influencing Acetic Acid Production by Acetic Acid Bacteria in Vinegar Fermentation YANG Yunsong, JIANG Mingchao, HAN Dong, YU Yongjian, RONG Chunchi, WANG Ke, WANG Yuqin, YU Zhen, ZHU Yuanyuan FOOD SCIENCE    2025, 46 (9): 351-363.   DOI: 10.7506/spkx1002-6630-20240920-158 Abstract （441）   HTML （52）    PDF（pc） （3591KB）（203）       Knowledge map    Save Vinegar is a traditional sour condiment in the whole world, which has many beneficial physiological functions and is well received by people around the world. Acetic acid is the major flavor component in vinegar, whose level is an important indicator in the vinegar grading system. Therefore, it is particularly important to increase the acetic acid content in vinegar and augment the acid-producing capacity of acetic acid bacteria (AAB). However, the acetic acid production of AAB is influenced by many factors. Beginning with an overview of AAB classification, this paper introduces the key enzymes in the fermentation process for acetic acid production: alcohol dehydrogenase (ADH), acetaldehyde dehydrogenase (ALDH) and terminal oxidase (TO). The effects of the environment, nutrition, strains used, fermentation technology, inhibition factors and molecular-level factors on acetic acid production by AAB during vinegar brewing are reviewed. Understanding these factors helps regulate the fermentation process to increase the acetic acid content in vinegar, improve vinegar production efficiency, and reduce the cost of vinegar brewing, which is of great significance for the optimization of vinegar brewing. Related Articles | Metrics

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A Review on the Application of Organoids in Food Science Research MA Aijin, BAI Rujin, ZHOU Junjun, JIA Yingmin FOOD SCIENCE    2025, 46 (12): 1-13.   DOI: 10.7506/spkx1002-6630-20241231-274 Abstract （342）   HTML （56）    PDF（pc） （2941KB）（202）       Knowledge map    Save Organoids are three-dimensional cell cultures that possess some key properties of organs, and their application in food science research has been increasingly emphasized. This paper introduces the current status of the construction and functional characterization of three major organoids, namely, intestinal, liver and brain organoids, describes recent progress in the application of intestinal, liver and brain organoids in the field of food science, discusses future prospects for the integrated application of organoids with cutting-edge technologies such as microarray technology and microfluidics, and analyzes the challenges and future directions for the application of organoid models in food science. We hope that this review can provide a reference for promoting the research and application of organoids in the field of food science. Related Articles | Metrics

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Determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in capsicum and its products by QuEChERS combined with HPLC Lu-Yao CHENG Liyan MA FOOD SCIENCE    0, (): 0-0.   Abstract （160）      PDF（pc） （389KB）（202）       Knowledge map    Save A QuEChERS method combined with high performance liquid chromatography was developed for the rapid determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in capsicum and its products. The samples were extracted with acetonitrile and purified with anhydrous magnesium sulfate, octadecylsilane (C18), n-propyl ethylenediamine (PSA) and graphitized carbon black (GCB). Agilent Eclipse Plus C18 (4.6×150 mm, 5 μm) was used for separation, gradient elution was performed with 0.4% phosphoric acid aqueous solution and 90% acetonitrile as mobile phase, and fluorescence detector was used for detection. The results showed that natural capsaicin, dihydrocapsaicin and synthetic capsaicin had a good linear relationship in the range of 0.20~100 mg/L, and the correlation coefficient (R2) was greater than 0.999. The limits of detection and quantification of natural capsaicin were 0.014~0.069 mg/kg and 0.046~0.23 mg/kg respectively. The limits of detection and quantitation of dihydrocapsaicin were 0.023~0.12 mg/kg and 0.077~0.39 mg/kg respectively. The detection limits of synthetic capsaicin were 0.018~0.088 mg/kg, and the limits of quantification were 0.059~0.30 mg/kg. The recoveries were 91.6%~117.2% and the relative standard deviations were 0.2%~6.1% in the 4 substrates of dry pepper, fresh pepper, mushroom paste and chili oil under 3 different supplemental levels. The method is simple, accurate and suitable for the determination of natural capsaicin, dihydrocapsaicin and synthetic capsaicin in high oil and high protein pepper products. Reference | Related Articles | Metrics

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Research Progress in Mechanism and Preventive Technologies for the Browning of Fresh-Cut Fruits and Vegetables WANG Bin, LIN Wei, YUAN Xiao FOOD SCIENCE    2025, 46 (7): 367-384.   DOI: 10.7506/spkx1002-6630-20240828-208 Abstract （506）   HTML （55）    PDF（pc） （2534KB）（200）       Knowledge map    Save Fresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables. The cut surface of fresh-cut fruits and vegetables is prone to browning during storage and sale, which significantly affects the marketability and shelf life, thereby hindering the development of the fresh-cut product industry. Elucidating the mechanism underlying browning in fresh-cut fruits and vegetables and summarizing recent progress in the development of browning prevention technologies could provide valuable insights for the development of new, safe, and efficient anti-browning techniques. This article provides a systematic review of the mechanism underlying browning in fresh-cut fruits and vegetables, along with the state-of-the art development of anti-browning technologies, from the perspectives of browning types, influencing factors, and preventive strategies. In addition, this review highlights the potential roles of reactive oxygen species (ROS) metabolism and membrane lipid metabolism in the browning process of fresh-cut fruits and vegetables, aiming to offer references for browning prevention in fresh-cut fruits and vegetables, thereby reducing economic losses in the fresh-cut fruit and vegetable industry. Related Articles | Metrics

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Study on the effect of different doses of irradiation sterilization on the quality of Aronia melanocarpa juice null FOOD SCIENCE    0, (): 0-0.   Abstract （295）      PDF（pc） （1332KB）（199）       Knowledge map    Save At present, irradiation treatment, which is not limited by the shape of food and is energy-saving, is gradually becoming a popular non-thermal sterilization technology. In this study, we investigated the effects of different doses of irradiation treatment on the physicochemical characteristics and functional components of anthocyanin-rich Aronia melanocarpa juice, and combined with anthocyanin targeted metabolome to investigate the effects of irradiation treatment on the composition and contents of anthocyanin profile in the juice, as well as evaluating the sensory quality of the juice. The browning of Aronia melanocarpa juice increased after irradiation treatments of 3~9 kGy, and the total anthocyanin content (TAC) and total polyphenol content (TPC) were significantly reduced by 18.09~33.72% and 2.47~12.03%, respectively (p<0.05). The main monomeric anthocyanins presented in the juice were cyanidin-3-O-galactoside, cyanidin-3-O-arabinoside, cyanidin-3-O-xyloside and cyanidin-3-O-glucoside, among which cyanidin-3-O-glucoside was more stable under irradiation treatments, and there was no significant change in the content of cyanidin-3-O-glucoside after irradiation of 3 kGy dose (p>0.05), whereas the content of the rest three were reduced significantly (p<0.05). In sensory quality, irradiation treatment increased the redness and yellowness of the juice (p<0.05) and reduced the content of volatile sulphides and volatile terpenoids in the juice. This study is expected to provide some technical references for the selection and parameter determination of irradiation processing of anthocyanin-rich foods. Reference | Related Articles | Metrics

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Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin FOOD SCIENCE    2025, 46 (3): 296-305.   DOI: 10.7506/spkx1002-6630-20240527-220 Abstract （607）   HTML （38）    PDF（pc） （2913KB）（198）       Knowledge map    Save Soybean protein has high nutritional value and excellent functional characteristics, which has attracted much attention in the food industry, and is often used to improve the processing performance and nutritional value of foods. However, the functional characteristics of natural soybean protein are only limitedly applied, which cannot meet the needs of food processing, so modification of soybean protein has become a research focus. Modification technologies such as heat, high pressure and enzymatic treatments have been widely used and breakthroughs have been made. Soybean protein monomer or polypeptides can self-assemble and aggregate into amyloid-like fibrils under acid and high temperature conditions, resulting in changes the solubility and gelation properties of soybean protein. To enhance our understanding of recent progress in soybean protein amyloid-like fibrils (SPAF), this paper reviews the preparation methods and the formation mechanism of SPAF analyzes the influence of processing conditions on SPAF, and outlines the functional characteristics of SPAF such as solubility, gelation, foaming and emulsification properties. Furthermore, this review summarizes the application of SPAF and gives an outlook on future development in this field. It is our hope that this review will provide a reference for the application of SPAF in the food field. Related Articles | Metrics

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Research Progress in Detection Methods for Spore-Forming Bacteria HE Xiaolan, ZHENG Nan, ZHAO Yankun, WANG Jiaqi, MENG Lu FOOD SCIENCE    2025, 46 (9): 391-400.   DOI: 10.7506/spkx1002-6630-20240913-105 Abstract （364）   HTML （119）    PDF（pc） （1989KB）（197）       Knowledge map    Save Under adverse environmental conditions, spore-forming bacteria can form spores, which are capable of surviving for many years in extreme environments. When environmental conditions are favorable, they germinate into vegetative cells, which seriously affects product quality and shelf life. At present, the conventional culture method is most commonly used for detecting spore-forming bacteria in foods, which takes 48 hours or more, and cannot accurately and reliably monitor the number of spores, having definite limitations. This paper reviews a variety of methods for the detection of spore-forming bacteria, including the conventional culture method, nucleic acid amplification-based assays, fluorescent dye-based assays, and dipicolinic acid (DPA)-based assays. Furthermore, the advantages of these methods, as well as their detection times and detection limits are summarized with the aim of providing basic knowledge and research background for the detection of spore-producing bacteria. Related Articles | Metrics

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Functions of Whey Protein and Its Applications in Functional Foods WANG Diandian, ZHOU Yaxi, WANG Xianchun, DUAN Hao, GUO Jinhong, ZHENG Yue, YAN Wenjie FOOD SCIENCE    2024, 45 (19): 304-316.   DOI: 10.7506/spkx1002-6630-20240226-130 Abstract （685）   HTML （58）    PDF（pc） （6306KB）（196）       Knowledge map    Save Whey protein contains a wide range of bioactive components and has been found to have various functional properties including immunoenhancing, antibacterial, antiviral, anticancer, antidiabetic, muscle loss-preventing, and skin-protecting effects. However, as a high-quality dietary protein that can benefit human health, its application in health foods is restricted by particular product types and insufficient innovation. Therefore, this article provides a systematic and comprehensive review of the composition, digestion, absorption, metabolism, and functions of whey protein and its application in health products in China. This review hopes to improve the public’s understanding of the nutritional value of whey protein, broaden its application scope as a health product, and promote its applications in functional foods and clinical formulations and consequently the high-quality development of the health industry. Related Articles | Metrics

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Flavor Wheel Development and Sensory Characteristics of Jiangxiangxing Baijiu LÜ Silei, YAN Yahan, SHEN Yunran, CHENG Wei, LI Hehe, SHEN Yi, WU Jihong, ZHENG Fuping, SUN Baoguo FOOD SCIENCE    2025, 46 (14): 1-6.   DOI: 10.7506/spkx1002-6630-20241121-160 Abstract （422）   HTML （38）    PDF（pc） （2456KB）（194）       Knowledge map    Save Through sensory experiments, 171 aroma and taste descriptors for four representative brands of Jiangxiangxing Baijiu were selected and a flavor wheel for Jiangxiangxing Baijiu was developed. The aroma and taste of the samples were described and evaluated by means of quantitative description analysis (QDA) and electronic tongue. Using principal component analysis (PCA), partial least square-discriminant analysis (PLS-DA) and analysis of variance (ANOVA), 14 descriptors such as Jiang-aroma, Chen-aroma, Qu-aroma, and grain-aroma were selected to distinguish different brands of Jiangxiangxing Baijiu, and five descriptors such as Jiang-aroma, Qu-aroma, softness, fullness and harmony were selected to distinguish different grades of Jiangxiangxing Baijiu. The findings of this study not only provide powerful scientific data support for the new national standard for Jiangxiangxing Baijiu, but also help improve the stability of Baijiu quality and innovation in the development and design of Baijiu body, thereby promoting technological progress and enhancing market competitiveness in the Jiangxiangxing Baijiu industry. Related Articles | Metrics

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Regulatory Effects of Manuka Honey on LPS-Induced Inflammatory Response 周小玲 Xiao-LingZHOU Zhao-Wei FOOD SCIENCE    Accepted: 24 April 2025

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Effect of temperature on microbial communities and flavor compounds during fermentation of light-flavor baijiu FOOD SCIENCE    Accepted: 04 March 2025

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Whole Genome Sequencing for Analysis of the Molecular Basis for Extracellular Polysaccharide Production by Bacillus velezensis LIANG Yueqi, ZHANG Yujiao, DAI Yiwei, CHEN Yingxi, DONG Liang, ZHANG Sufang FOOD SCIENCE    2024, 45 (22): 34-42.   DOI: 10.7506/spkx1002-6630-20240410-093 Abstract （372）   HTML （24）    PDF（pc） （3685KB）（192）       Knowledge map    Save In this study, whole genome sequencing of Bacillus velezensis L-39, an extracellular polysaccharide-producing strain isolated from Pixian Douban, was carried out through the combined use of second-generation Illumina HiSeq and third-generation PacBio platforms. The genomic analysis covered gene assembly, prediction, annotation, and the elucidation of secondary metabolite biosynthetic gene clusters and crucial gene functions, focusing on the gene clusters for carbohydrate metabolism, the nucleoside sugar synthesis pathways, and extracellular polysaccharide biosynthesis. The results showed that the whole genome size of B. velezensis L-39 was 3 970 591 bp in length, encoding a total of 3 770 genes. Through Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis, the eps gene cluster and 32 functional genes were predicted from the genome, and a complete extracellular polysaccharide (EPS) synthesis pathway was mapped. Subsequently, polymerase chain reaction (PCR) was performed on the pivotal genes, with results expected. The aim of this study is to discover genes closely related to extracellular polysaccharide synthesis by B. velezensis L-39 in order to provide a scientific foundation for an in-depth analysis of the molecular basis for extracellular polysaccharide production by this strain and for its practical application and development. 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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Research Progress on Coffee Flavor Components ZHOU Yongxiu, LU Kaihua, LIU Qinming, LIU Beining, DUAN Yi, LI Hong, HU Yongjin FOOD SCIENCE    2025, 46 (10): 387-396.   DOI: 10.7506/spkx1002-6630-20240620-145 Abstract （470）   HTML （54）    PDF（pc） （2540KB）（186）       Knowledge map    Save As one of the most consumed beverages in the world, coffee has a unique flavor due to its complex and diverse chemical composition. Since the early 20th century, coffee flavor has been an important aspect in the field of coffee research. People’s understanding of coffee flavor substances has evolved from simple sensory evaluations to today’s precise instrumental analyses. Coffee flavor is affected by various factors ranging from its origin to the final cup. This article evaluates the influence of variety, geographical origin, new processing techniques, starter cultures, roasting methods, extraction procedures and storage conditions on coffee flavor, which is crucial for maintaining consistent coffee bean flavor. Omics technology will become an important tool for analyzing coffee aroma components and quality. By linking the chemical properties of coffee beans with the sensory properties of coffee, we can gain a deeper insight into the chemical components underlying coffee quality and even consumer preference, thereby providing a theoretical reference for the study of coffee flavor. Related Articles | Metrics

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Effect of flaxseed gum on microstructure and physicochemical properties of starch in frozen dough Hong-Wei WANG 向杰 Hui-Shan SHEN Yanyan Zhang Zhao Xuewei FOOD SCIENCE    0, (): 0-0.   Abstract （67）      PDF（pc） （732KB）（185）       Knowledge map    Save The change of water-ice phase during freeze-thaw cycle can lead to the deterioration of the quality of frozen dough, and the strong hydration ability of hydrophilic colloid can delay the occurrence of related deterioration. Therefore, this study investigated the effects of different amounts of flaxseed gum (0%, 0.2%, 0.4%, 0.6%, 0.8%) on the microstructure and physicochemical properties of starch inside the frozen dough, in order to reveal the potential improvement mechanism of flaxseed gum on the frozen dough by exploring the changes of main components and starch components inside the frozen dough. The effects of different flaxseed gum additions on the grain structure, crystal structure and thermodynamic properties of freeze-thawed starch were studied by means of scanning electron microscope, solid-state nuclear magnetic resonance (NMR), X-ray diffraction (XRD) and rapid viscosity measurement. The results showed that after the freeze-thaw cycle treatment, the surface of starch particles appeared concave, the relative crystallinity of starch decreased, the double helix structure of starch molecules was destroyed, and water molecules were more likely to enter the starch particles, resulting in the increase of peak viscosity and final viscosity. The addition of flaxseed gum inhibited the formation of ice crystals in the frozen dough, delayed the unspinning of the double helix structure of starch molecules (35.2%-37.5%), and the hydrogen bond interaction between flaxseed gum and starch molecules increased the relative crystallinity of starch (22.2%-23.8%). As a result, the peak viscosity of starch decreased from 2409.5mPa?s to 2247.2mPa?s, and the gelatinization temperature gradually increased. In conclusion, flaxseed gum delayed the damage of starch in dough caused by freeze-thaw cycle, and had a certain protective effect on frozen dough. Reference | Related Articles | Metrics

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Research Advances in Chemical Components and Applications of Rosmarinus officinalis L. WANG Hui, LIU Gangqiang, LI Tianyou, ZHU Jinru, WU Yingying, ZHANG Mengda, LÜ Pin, ZHANG Yan, HUANG Yun FOOD SCIENCE    2024, 45 (20): 24-34.   DOI: 10.7506/spkx1002-6630-20240402-017 Abstract （434）   HTML （33）    PDF（pc） （21950KB）（182）       Knowledge map    Save Rosmarinus officinalis L. is a perennial evergreen subshrub of the family Lamiaceae in the class Dicotyledoneae. It is native to Europe and the Mediterranean coast of northern Africa and has broad development prospects in the food, medicinal, and chemical industries. Although the chemical composition of R. officinalis L. has been reported, the classifications and summary of the structure of its compounds are not sufficient. In this article, we summarize the chemical components of R. officinalis L. that have been reported over the past five years, including flavonoids, terpenoids, and phenylpropanoids, and their structure, and we introduce the applications of R. officinalis L., so as to provide a reference and scientific basis for the chemical composition analysis, structural identification, development and utilization of R. officinalis L.. Related Articles | Metrics

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Iridoid constituents and anti-aging activity of Eucommiae Folium mei Peng Qun LiangLI FOOD SCIENCE    Accepted: 04 March 2025

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Research Progress in Natural Sources, Biosynthesis and Metabolism Regulation of Rutin in Plant-Derived Food Materials ZHOU Ting, WANG Haige, ZHANG Jixing, BAO Yingcai, YU Yongli, CHANG Jie FOOD SCIENCE    2025, 46 (3): 284-295.   DOI: 10.7506/spkx1002-6630-20240408-052 Abstract （503）   HTML （39）    PDF（pc） （1940KB）（181）       Knowledge map    Save Rutin, a flavanol glycoside derived from quercetin, is classified as a secondary metabolite from the phenylpropane metabolic pathway in higher plants. It possesses various pharmacological and physiological activities, including antioxidant, anti-aging, anti-inflammatory, anti-diabetic, and anti-cancer properties. With the deepening of pharmacological and physiological research on rutin, plant-derived foods rich in it have garnered significant research attention in the food industry. Biotransformation techniques, such as germination, have been shown to effectively enhance the rutin content and nutritional value of plant-derived foods by regulating the synthesis and metabolism of rutin in plants. This article summarizes the natural sources and biosynthesis pathways of rutin in plants as well as the characteristics and regulation of the key enzymes involved in rutin metabolism, hoping to provide a theoretical basis and research ideas for enriching rutin in plant-derived food materials and facilitating the development and application of functional and plant-based foods. Related Articles | Metrics

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Review on Biosynthesis of β-Nicotinamide Mononucleotide and Its Derivatives WANG Zhaoying, GUO Xinhao, HUANG Xinhe, CHEN Zhuoyan, LIU Yueqi, LI Juan, CHEN Ning, FAN Xiaoguang FOOD SCIENCE    2025, 46 (13): 18-27.   DOI: 10.7506/spkx1002-6630-20241127-183 Abstract （402）   HTML （26）    PDF（pc） （2772KB）（181）       Knowledge map    Save β-Nicotinamide mononucleotide (NMN) is present in all organisms and has attracted widespread attention as a nutritional supplement and pharmaceutical product for the treatment of various diseases, such as Alzheimer’s disease, cancer, aging, and vascular dysfunction. Chemical synthesis is the major method for producing NMN, but it faces challenges such as complex synthesis routes, harsh reaction conditions, difficulties in chiral separation of products, and the use of organic solvents, resulting in high product price and limited applications. In contrast, biosynthesis, with its significant advantages of non-toxicity, mild processing conditions, high substrate specificity, strong product selectivity, and high conversion efficiency, has gradually become an ideal alternative for NMN production. NMN is biosynthesized mainly from niacinamide, nicotinamide riboside, niacin, or glucose through different metabolic pathways, and the key enzymes involved include nicotinamide phosphoribosyltransferase, nicotinamide riboside kinase, and NMN synthase. This article focuses on the latest progress in the enzymatic and microbial production of NMN, including the selection and modification of key enzymes, the design of enzymatic cascade reaction, the immobilization of enzymes, the construction of cell factories, and optimization strategies for the fermentation process. In addition, the biosynthesis technologies for NMN derivatives nicotinamide riboside (NR) and nicotinamide adenine dinucleotide (NAD+) are reviewed. These studies will provide references for the development of low-cost, high-efficiency methods for the production of NMN and its derivatives. Related Articles | Metrics

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Research Progress on Bitter Substances in Citrus Fruits ZHAO Xiaona, GUAN Jilan, TIAN Xiangtao, RU Chao, GUO Zhenyu, LIANG Qingqing, ZHU Shuyu, LU Zhoumin FOOD SCIENCE    2025, 46 (10): 368-377.   DOI: 10.7506/spkx1002-6630-20240812-097 Abstract （401）   HTML （26）    PDF（pc） （2621KB）（180）       Knowledge map    Save Bitterness affects consumer acceptance of foods as a taste sensation generally considered undesirable. The bitter taste of plant foods originates from compounds such as phenolics, terpenoids, alkaloids, and amino acids. Most bitter compounds are biologically active, contributing to disease prevention and having human health benefits. Citrus is a typical class of fruits with bitter taste. The degree of bitterness and functional activity of citrus fruits varies greatly among different varieties due to the different types and contents of bitter substances. In recent years, as the functionality of bitter substances has been widely recognized, an extensive literature has developed on citrus bitter substances. This article reviews the types, structures, biochemical properties, synthesis and metabolism pathways, and functional activities of bitter substances in citrus fruits. In addition, we summarize the main debittering techniques for citrus fruit processing, and envision future research directions toward bitter substances and their synergistic effects, rational processing pathways and breeding, aiming to provide theoretical references for the effective utilization of bitter substances in citrus fruits. Related Articles | Metrics

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Ameliorative Effects of Polygonatum kingianum Polysaccharides on Lipid Metabolism Disorders and Brain Function Impairments in Obese Mice XU Yuncong, YAN Qiaojuan, ZHU Chunhua, YANG Shaoqing, LI Houjiang, JIANG Zhengqiang FOOD SCIENCE    2025, 46 (1): 64-73.   DOI: 10.7506/spkx1002-6630-20231225-213 Abstract （376）   HTML （35）    PDF（pc） （5197KB）（178）       Knowledge map    Save To study the effects of Polygonatum kingianum polysaccharides (PKP) on lipid metabolism disorders and brain function impairments in obese mice, the obese mice were treated with PKP, prepared by enzyme-assisted extraction, for 12 weeks. Changes in body mass and blood lipids, as well as pathological changes in liver and adipose tissue were observed. Behavioral changes were detected to assess the autonomic activity and anxiety-like behavior of mice, and inflammation levels in liver, adipose tissue, serum, and brain as well as pathomorphological changes in brain were detected. The results showed that PKP (1 500 mg/kg) reduced body mass gain by 29.6% in obese mice, significantly alleviated dyslipidemia and pathological changes in liver and adipose tissue, and promoted the expression of peroxisome proliferator-activated receptors α (PPARα) in liver (46.0%) and the expression of uncoupling protein 1 in adipose tissue (59.0%). PKP significantly increased autonomic activity and suppressed anxiety-like behavior in obese mice. Furthermore, PKP reduced the expression of F4/80 in liver and adipose tissue by 55.0% and 67.2%, respectively, and the serum levels of pro-inflammatory cytokines in including interleukin 1β by 22.9%, interleukin 6 by 44.6%, and tumor necrosis factor α by 7.8%, but increased the serum level of anti-inflammatory cytokine interleukin 10 by 27.1%. Furthermore, PKP reduced the expression levels of ionized calcium binding adaptor molecule 1 in the hippocampus and cerebral cortex by 16.0% and 28.6%, respectively, and inhibited structural damages of the hippocampus and cerebral cortex. PKP mitigate obesity-induced lipid disorders and brain damages, indicating their potential as a functional food ingredient for obesity and suppressing obesity-induced brain damage. 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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Production of Brown Rice Ganoderma Mycelium Food through Fermentation with Ganoderma FOOD SCIENCE    Accepted: 24 February 2025

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Effect of Carrageenan on the Stability of Yogurt and Its Mechanism WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting FOOD SCIENCE    2025, 46 (8): 1-7.   DOI: 10.7506/spkx1002-6630-20241021-127 Abstract （395）   HTML （92）    PDF（pc） （5016KB）（175）       Knowledge map    Save To elucidate the mechanism by which polysaccharide hydrocolloids affect yogurt stability, the effect of adding different concentrations of carrageenan as a representative of polysaccharide hydrocolloids in yogurt on its stability was investigated along with the interaction between carrageenan and casein micelles. It was found that carrageenan at a low concentration (0.05%) significantly improved yogurt stability, but exerted the opposite effect at a high concentration (≥ 0.10%). Correspondingly, the addition of low concentrations of carrageenan resulted in more uniform protein distribution in yogurt, while high concentrations of carrageenan led to the formation of larger whey pockets. Interestingly, rheological analysis showed that adding carrageenan increased yogurt viscosity, storage modulus (G’), and loss modulus (G”), and this effect was more pronounced at higher carrageenan concentration. This finding demonstrated that carrageenan had a thickening effect on yogurt, which increased with the increase in its concentration. Analysis of the interaction between carrageenan and casein micelles found that carrageenan at 0.05% concentration and casein micelles were miscible with each other. When the carrageenan concentration exceeded 0.10%, casein micelles were aggregated and even precipitated. Additionally, the entropy change (ΔS) of mixing carrageenan solution and casein micelle suspension was negative. These results indicated that carrageenan and casein micelles were thermodynamically incompatible, and their interaction might lead to phase separation. Thus, it was speculated that at low concentrations, carrageenan was miscible with casein micelles, and played a dominant role in thickening yogurt, thereby improving its stability. However, incompatibility between carrageenan at high concentrations and casein micelles led to phase separation, thus reducing yogurt stability. Related Articles | Metrics

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Recent Advances in Rapid Detection Technologies Based on Precise Recognition for Pesticide and Veterinary Drug Residues LI Fangshu, ZHANG Ruiting, CHENG Zan, HU Guangyue, MA Yuanye, DAI Qin, KANG Rui, LI Xin, SHE Yongxin, WANG Shanshan FOOD SCIENCE    2025, 46 (6): 330-343.   DOI: 10.7506/spkx1002-6630-20240904-039 Abstract （293）   HTML （10）    PDF（pc） （2322KB）（175）       Knowledge map    Save Pesticides and veterinary drug residues are rich in variety and come from a wide range of sources, which have raised significant concerns because they pose potential threats to human and environmental health. In response to the need for on-site and real-time monitoring, various rapid detection technologies for pesticide and veterinary drug residues have been developed in recent years. This review summarizes the latest progress in the application of rapid detection technologies to pesticides and veterinary drug residues from two key perspectives: recognition elements and detection strategies. Precise recognition elements such as antibodies, aptamers, receptors, enzymes, whole cells, molecularly imprinted polymers, and metal-organic frameworks are outlined. This review highlights the latest development of rapid optical detection technology, electrochemical sensing technology, and piezoelectric sensing technology based on precise molecular identification for pesticide and veterinary drug residues. Finally, the challenges and future trends are discussed. This review hopes to provide references and insights for further research and development in this field. Related Articles | Metrics

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Structures, Biological Activities and Action Mechanisms of Secondary Metabolites from Soybean: A Review MENG Xinjing, YANG Xu, MENG Deshang, WANG Menghan, WANG Lei, LIU Zhenhua FOOD SCIENCE    2024, 45 (20): 35-47.   DOI: 10.7506/spkx1002-6630-20240409-077 Abstract （576）   HTML （42）    PDF（pc） （3655KB）（172）       Knowledge map    Save Soybean, Glycine max, is an annual herbaceous plant of the family Leguminosae, which contains not only high-quality proteins and oils but also a large number of bioactive secondary metabolites, such as isoflavones and saponins. Soybean secondary metabolites have been widely recognized for their unique structures and multiple biological activities. In this article, an overview of recent progress on the major soybean secondary metabolites and their biological activities is presented based on Web of Science and PubMed. Twelve soybean isoflavones have been identified, which exerts health benefits such as preventing cardiovascular diseases, anti-osteoporosis, antioxidant, anti-inflammation, anti-tumor, anti-stroke, and hypoglycemic, neuroprotective and hepatoprotective functions through regulating mitogen activated protein kinase (MAPK), nuclear factor kappa-B (NF-κB), phosphoinositide 3-kinase/protein kinase B (PI3K/Akt), and nuclear factor erythroid 2-related factor 2 (Nrf2). Totally 30 soybean saponins have been identified and demonstrated to possess anti-inflammation, antioxidant, anti-obesity, anti-diabetic, anti-tumor functions and preventive effects against cardiovascular disease. Their mechanisms of action involve the toll-like receptor 4 (TLR4)/myeloid differentiation factor 88 (MyD88)/NF-κB, MAPK, Janus kinase (JAK) and Nrf2 signaling pathways. These soybean secondary metabolites, due to their different structures, have different bioactivities. The major bioactivity of soybean isoflavones is phytoestrogenic activity, while soybean saponins mainly exert anti-tumor and anti-inflammatory activities. This review aims to provide the basis for the in-depth mining of soybean secondary metabolites and lay the foundation for further development of soybean resources. 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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Research Progress on the Application of Elemental Fingerprinting in Tea Origin Traceability and the Influencing Factors Thereof LI Yanlong, QIAN Lili, CHEN Mingming, SONG Yan, LIU Yi, WANG Yongsheng, LIU Hongyan FOOD SCIENCE    2024, 45 (24): 293-301.   DOI: 10.7506/spkx1002-6630-20240424-222 Abstract （260）   HTML （25）    PDF（pc） （2119KB）（171）       Knowledge map    Save Tea origin traceability is an important means to ensure the quality and safety of tea. Currently, China’s tea traceability system is under rapid development. Incidents of tea origin and product counterfeiting are not uncommon. Fortunately, the application of elemental fingerprinting technology provides a new solution for tracing the origin of tea. This article summarizes the progress on elemental fingerprinting in tracing the origin of tea and influencing factors thereof, introduces the domestic and international progress that has been made over the past decade in the application of stable isotopes and mineral elemental fingerprinting in tea origin tracing, discusses the impacts of geographical environment, tea tree varieties and processing techniques on tea elemental fingerprints, and proposes future research directions for tea traceability technology, aiming to provide references for achieving more accurate traceability of tea origin. 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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Elucidating the Mechanism of Action of Umami-Enhancing Peptides Derived from Chicken Based on Molecular Simulation ZHANG Jingcheng, HE Wei, LIANG Li, ZHANG Yuyu FOOD SCIENCE    2024, 45 (24): 1-8.   DOI: 10.7506/spkx1002-6630-20231222-193 Abstract （324）   HTML （46）    PDF（pc） （7213KB）（166）       Knowledge map    Save To investigate the mechanism of action of umami-enhancing peptides, molecular simulation and sensory evaluation were employed to analyze the umami-enhancing effects of three peptides derived from chicken: LPLQD, DGGRYY, and DEAGPSIVH, the molecular mechanism of umami-enhancing peptide-glutamic acid-taste receptor interaction and the dynamic binding process. The results indicated that all three umami-enhancing peptides exhibited good water solubility and non-toxicity and had an additive effect on the umami taste of 0.35% glutamic acid solution. Molecular docking results revealed that the presence of umami-enhancing peptides greatly enhanced the interactions between the ligand system and the taste receptor type 1 (T1R1) including electrostatic interaction, hydrophobic interaction, and hydrogen bonding interaction, thereby leading to enhanced binding stability. Furthermore, molecular dynamic simulations disclosed that the venus flytrap (VFT) domain in the T1R1 receptors was relatively stable, while the cysteine-rich domain exhibited significant spatial fluctuations. Statistics of hydrogen bonds indicated that the addition of umami-enhancing peptides to the ligand system enhanced the hydrogen bonding interaction and consequently binding intensity between ligands and receptors. By analyzing the frontier molecular orbitals, serine, tyrosine, glutamine, arginine, and histidine residues were identified as active sites in the peptides that contributed to the binding with T1R1. The above results provide theoretical support for understanding the umami-enhancing mechanism of peptides and for the development of new umami enhancers. Related Articles | Metrics

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Research Progress in Bioactive Compounds in Medicine Food Homologous Plants for Intervention in Diabetes ZHOU Yixia, QIN Luqi, DIAO Rao, ZHENG Jiahuan, LIU Jiameng, FAN Bei FOOD SCIENCE    2025, 46 (11): 333-342.   DOI: 10.7506/spkx1002-6630-20241121-161 Abstract （437）   HTML （24）    PDF（pc） （5133KB）（166）       Knowledge map    Save Diabetes mellitus (DM) is a chronic, progressive systemic disease characterized by pancreatic β-cell dysfunction and insulin resistance. The primary symptom of this disease is elevated blood glucose levels. Medicine food homologous plants (MFP) contain a variety of hypoglycemic ingredients, including non-volatile substances (polysaccharides, polyphenols, alkaloids, saponins, proteins and amino acids) and volatile substances such as plant essential oils. These ingredients exhibit minimal adverse effects and play an important role in preventing and treating diabetes. The incorporation of combinations of MFP or their extracts rich in hypoglycemic ingredients into seasonings, beverages, pastries and other foods as daily dietary supplements holds promising potential for alleviating the symptoms of hyperglycemia. This review summarizes the progress that has been made in the identification, evaluation, clinical and food applications of hypoglycemic ingredients in MFP over the past decade, aiming to provide a theoretical basis for the exploration and identification of new hypoglycemic agents and for the development of functional foods with hypoglycemic properties. Related Articles | Metrics

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In Vivo and in Vitro Hypolipidemic Efficacy of Egg White Hydrolysate and Screening and Characterization of Active Peptides from It CHEN Hang, WANG Yulin, CAI Zhaoxia, LIU Meiyu, HUANG Xi FOOD SCIENCE    2024, 45 (21): 10-19.   DOI: 10.7506/spkx1002-6630-20240418-173 Abstract （306）   HTML （49）    PDF（pc） （22003KB）（164）       Knowledge map    Save The hypolipidemic effect of egg white hydrolysate (EWH), which was prepared using peptidase 433P, in high-fat diet-fed mice was evaluated using simvastatin and commercially available vinegar-egg hydrolysate as positive controls. The results demonstrated that EWH markedly inhibited body mass gain, regulated dyslipidemia, reduced hepatic lipid abnormalities and inflammatory damage, and inhibited the degeneration and formation of adipocytes and the accumulation of triglycerides in adipose tissue. Afterwards, the effect of gastrointestinal digestion on the blood lipid regulatory activity of EWH was studied. The results showed that the inhibitory effect of EWH on the solubility of cholesterol-rich micelles decreased after gastrointestinal digestion, while the bile acid binding capacity and pancreatic lipase inhibitory activity showed no significant change. At last, three putative pancreatic lipase inhibitory peptides with amino acid sequences of LWVPSVY, YPILPEYLQ and WNIPIGTL were identified by mass spectrometry (MS) and molecular docking. Each of these peptides could interact with the receptor protein 1ETH through hydrogen bonds, electrostatic interactions and hydrophobic interactions, thus exerting hypolipidemic activity. Related Articles | Metrics

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Effect of freezing combined with coating treatment to reduce the oil content of reconstituted French fries Xue HAN wenzhao li Wei Zhao FOOD SCIENCE    Accepted: 17 June 2025

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Research Progress on Magnetic Solid Phase Extraction Based on Fe3O4 Magnetic Nanomaterials in Food Analysis MA Yining, ZHAO Lingyu, HE Li, JIE Qiang, SUN Xiaoyu, WANG Fanglin FOOD SCIENCE    2025, 46 (9): 364-390.   DOI: 10.7506/spkx1002-6630-20240929-231 Abstract （351）   HTML （52）    PDF（pc） （6865KB）（162）       Knowledge map    Save Pre-treatment of food samples is a crucial step in food analysis and testing. Due to the complex matrix and low levels of analytes in food samples, especially for the detection of trace compounds, it is particularly important to choose appropriate sample pre-treatment techniques. Through sample pre-treatment, target analytes can be effectively extracted before instrumental analysis, thereby improving the sensitivity and accuracy of detection. Magnetic solid phase extraction (MSPE) is a sample pre-treatment technique based on magnetic materials, using magnetic or magnetizable materials as adsorbents to quickly separate and enrich target analytes from samples in a magnetic field. Compared with traditional solid phase extraction, MSPE has advantages such as simple operation, environmental friendliness, short extraction time, less consumption of organic solvents, and easy separation between solid and liquid phases. This article presents a comprehensive overview of recent advancements and practical applications of MSPE technique in food analysis. It summarizes the methods used for the preparation and surface modification of magnetic adsorbing materials, and outlines the application of MSPE in detecting heavy metal residues, pesticide residues, veterinary drug residues, mycotoxins, illegal additives and other harmful substances in foods over the past five years (2020–2024). Furthermore, this review also analyzes the challenges faced by MSPE technique in the field of food testing, and discusses future development trends. 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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Effect of Frying Combined with Roasting on the Quality of Roasted Green Tea ZHANG Rongxiang, DU Yaru, ZHANG De, DONG Zhijie, NI Dejiang, ZHENG Shibing, YU Zhi FOOD SCIENCE    2025, 46 (1): 90-99.   DOI: 10.7506/spkx1002-6630-20231027-237 Abstract （288）   HTML （53）    PDF（pc） （1919KB）（161）       Knowledge map    Save In this study, fresh tea shoots, one bud with two or three leaves, from a tea garden in Wujiatai village of Xuan’en County, Hubei Province were processed into roasted green tea. An orthogonal array design was employed to investigate the impact of roller frying temperature, the amount of tea shoots fed to the drum, and the residual water content after frying on the quality of roasted green tea. The roller frying parameters were optimized using principal component analysis (PCA). The results revealed that five principal components (PCs) were extracted in PCA performed on 32 physicochemical indexes, which together explained 90.06% of the total variance. Using the comprehensive evaluation function and main effect analysis, the optimum processing parameters were obtained as follows: roller roasting temperature (150 ± 5) ℃, feeding 2 kg of tea shoots, and retention of 25% water after frying. Compared with green tea samples without roller frying treatment, the sensory scores for appearance, aroma, taste and waste of roasted green tea with roller frying were higher, and the astringency was reduced. Additionally, roller frying improved the uniformity and tightness of tea strips. This study demonstrated that introducing roller frying to the tea-making process could enhance the quality of roasted green tea. Related Articles | Metrics

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Construction and Application of Slightly Acidic Electrolyzed Water-Loaded Hydrogel System DU Yanlin, TIAN Qi, YI Junjie, HU Xiaosong, JIANG Yongli FOOD SCIENCE    2025, 46 (6): 1-10.   DOI: 10.7506/spkx1002-6630-20240716-163 Abstract （371）   HTML （32）    PDF（pc） （4762KB）（160）       Knowledge map    Save Slightly acidic electrolyzed water (SAEW) has garnered widespread attention worldwide due to its eco-friendliness, high sterilization efficiency and low cost. However, its poor storage stability and inability to exert sustained antibacterial action limit its application in the food industry. In this study, gelatin (GEL), tamarind polysaccharide gum (TSP) and xanthan gum (XG) were used to prepare a composite hydrogel capable of encapsulating SAEW for sustained food preservation. The microstructure, texture characteristics, physicochemical properties, and preservation effects of the hydrogel were analyzed to shed light on the underlying mechanism and application potential of hydrogels loaded with SAEW. The results showed that after five absorption-release cycles each consisting of 1.5 h absorption and 20 min release, the hydrogel exhibited the strongest SAEW loading capacity (available chlorine concentration of (26.67 ± 2.89) mg/L). Notably, the loaded SAEW was not completely released from the hydrogel after eight consecutive cycles. The addition of TSP and XG improved the porosity, structural stability, water retention capacity and textural properties of the hydrogel, thereby enhancing its SAEW loading capacity and sanitization efficacy. Although the SAEW-loaded hydrogel system had sustained antibacterial effects, it was susceptible to syneresis. Aerogels offers a potential solution to this issue, yet its SAEW loading capacity is compromised. In conclusion, this study contributes to the widespread application of SAEW in the field of food preservation. Related Articles | Metrics

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Structural Characterization of Polygonum divaricatum L. Polysaccharide and Its Inhibitory Effect on Lipopolysaccharide-Induced Inflammation in RAW264.7 Cells CUI Yanyan, YUAN Yongxu, GUO Mingkun, HE Wenbing, LI Ming, PEI Shichun, LI Dajun FOOD SCIENCE    2024, 45 (24): 128-138.   DOI: 10.7506/spkx1002-6630-20240417-166 Abstract （346）   HTML （42）    PDF（pc） （5457KB）（159）       Knowledge map    Save Objective: To explore the in vitro anti-inflammatory activity and action mechanism of a polysaccharide extracted from Polygonum divaricatum L. (PSPDL). Methods: The structure of PSPDL was characterized using high-performance gel permeation chromatography (HPGPC), high-performance liquid chromatography (HPLC), Fourier transform-infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and nuclear magnetic resonance spectroscopy (NMR). The in vitro anti-inflammatory activity and action mechanism of PSPDL were investigated in lipopolysaccharide (LPS)-induced RAW264.7 cells. Results: PSPDL had a relative molecular mass of 59.475 kDa and consisted mainly of mannose (Man), rhamnose (Rha), glucuronic acid (GlcA), galacturonic acid (GalA), glucose (Glc), galactose (Gal), and arabinose (Ara), with a molar ratio of 1.69:4.95:1.04:21.79:19.01:31.68:19.84. PSPDL was an α-pyran polysaccharide containing (1→4)-α-D-Glcp linkage. PSPDL inhibited the release of inflammatory factors and related gene mRNA expression, ameliorated oxidative stress, down-regulated the protein expression levels of p38, p-p38, IκB-α, p65, and p-p65. Conclusion: PSPDL exhibited anti-inflammatory activity, perhaps by regulating inflammatory mRNA expression and modulating the mitogen-activated protein kinases/nuclear factor kappa B (MAPK/NF-κB) signaling pathway. This finding provides a scientific basis for the development and utilization of PSPDL resources. Related Articles | Metrics

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Research Progress on the Application of Near Infrared Spectroscopy in Cereal Detection WANG Zixi, SHEN Qun, ZHAO Qingyu FOOD SCIENCE    2025, 46 (3): 267-273.   DOI: 10.7506/spkx1002-6630-20240714-137 Abstract （490）   HTML （29）    PDF（pc） （1976KB）（159）       Knowledge map    Save Cereals, as the staple food for humans, are rich in a variety of nutrients such as moisture, proteins, fats and carbohydrates. However, the quality of cereals can be seriously affected by long-term storage, mold contamination and heterogeneous cereals, which jeopardize food security. Therefore, accurate and rapid detection of nutrients, physicochemical properties, and mold contamination in cereals is essential for food quality control and nutritional assessment. Near infrared spectroscopy has been widely used as a rapid and non-destructive detection method for cereal analysis in recent years. This paper aims to review the current status of the application of near infrared spectroscopy in the detection of cereals nutrients (starch, fat, protein and bioactive compounds), physicochemical properties (starch viscosity, hardness and farinograph parameters), mold contamination and other aspects (freshness, variety identification, heavy metals and pesticide residues), summarize and compare the advantages and disadvantages of common model algorithms, and propose some problems and future trends in the application of near infrared spectroscopy in cereal detection, in order to provide a reference for further improvement of near infrared spectroscopy in the detection of cereals. Related Articles | Metrics

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Pivot Profile: A Rapid Sensory Analysis Method and Its Application in Foods NIU Junjie, SHI Bolin, ZHONG Kui, LI Hongliang, WEN Ting, WANG Houyin, AN Zhicong, GAO Haiyan, ZHAO Lei FOOD SCIENCE    2024, 45 (23): 311-320.   DOI: 10.7506/spkx1002-6630-20231227-237 Abstract （414）   HTML （61）    PDF（pc） （6421KB）（157）       Knowledge map    Save With the widespread application of sensory analysis techniques in the food industry, there is an increasing demand for sensory analysis methods suitable for different application scenarios, especially rapid sensory analysis methods that match the short development cycle of a product and are easy to organize and implement in practice. Pivot profile (PP) emerges as the times require. Taking the center sample (Pivot) as a reference, this method obtains easy-to-perceive and expressible sensory descriptors based on the participants’ difference perception and free description to effectively differentiate between sample sets. This paper summarizes and analyzes the literature on PP with respect to its key technical points, advantages, limitations and applications in combination with and in comparison to other methods in the food industry, and provides an outlook on future trends, with the aim of providing a basis for further research and application of PP in the food industry. Related Articles | Metrics

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Research Progress on the Mechanism and Application of Carbon Dots in Fruit Preservation TAN Dunyuan, HU Juan, WU Caijuan, ZHU Yanzong, LI Chen, ZHANG Zhiwei, LEI Bingfu, LIU Yingliang, ZHENG Mingtao FOOD SCIENCE    2024, 45 (20): 336-353.   DOI: 10.7506/spkx1002-6630-20240106-062 Abstract （379）   HTML （34）    PDF（pc） （13854KB）（157）       Knowledge map    Save Traditional fruit preservation methods cannot meet people’s sustainable demand for fresh fruits. How to further extend the storage period of fruits has become a major challenge. Carbon dots (CDs) are an emerging kind of carbon nanomaterials with excellent antioxidant and antibacterial properties, having good prospects for application in fruit preservation. This paper reviews the application of CDs in fruit preservation, covering the latest progress in the application of CDs in packaging materials and coating technology and its combined application with other preservation methods. The challenges of fruit preservation and the mechanism of CDs in fruit preservation are discussed, which will provide a theoretical reference for the development of new fruit preservation technologies. Related Articles | Metrics

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Suitability analysis of three kinds of quick-freezing technology in bamboo shoot freezing application Zhenmei Teng-Gen HU Linda CHENG Yujuan Xu wujijun wu FOOD SCIENCE    0, (): 0-0.   Abstract （58）      PDF（pc） （1973KB）（157）       Knowledge map    Save To extend the storage period of bamboo shoots and improve the quality of frozen bamboo shoots. Three kinds of fresh bamboo shoots (Dendrocalamus brandisii, Dendrocalamopsis oldhami and Phyllostachys edulis) were frozen by immersion quick-freezing technology (IF), liquid nitrogen spray quick-freezing technology (LNF) and pressure transfer quick-freezing technology (PSF). To study the effects of three quick-freezing techniques on the freezing characteristics and freezing quality of bamboo shoots. The results showed that bamboo shoots that underwent LNF suggested the best results, with the fastest freezing rate (Dendrocalamus brandisii shoot was 13.00 times, Dendrocalamopsis oldhami shoot was 4.79 times and Phyllostachys edulis was 8.56 times), 47.26-65.02% increase in hardness, 7.88-30.64% reduction in total amino acid loss compared that underwent slow freezing(RF). The thawing loss of the bamboo shoots was less than 2%. In addition, the proportion of free water in the shoots of LNF group was significantly lower than that of the other groups, indicating that the water was most closely bound to the tissue, and the microstructure was most similar to fresh samples. The freezing effect of the IF group was the second. Although the PSF group performed best in maintaining the color and inhibiting enzymatic browning of bamboo shoots, the POD and PAL activities of bamboo shoots in the PSF group were 27.76-45.24% and 27.05%-80.86% lower than those of fresh samples, respectively. However, the vascular bundle structure of bamboo shoots was seriously damaged, resulting in 6.12-10.47% thawing loss and more serious water migration.In conclusion, the liquid nitrogen spray quick-freeze technology performs best in terms of freezing rate and quality maintenance, and is the most suitable method for bamboo shoot quick-freeze processing among the three quick-freeze technologies. Reference | Related Articles | Metrics

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Lactobacillus helveticus LH43 Assisted Fermentation Influences the Gel Properties of Yogurt by Improving Protein Conformation Ma Yan yanMA FOOD SCIENCE    0, (): 0-0.   Abstract （25）      PDF（pc） （1084KB）（155）       Knowledge map    Save In order to investigate the effect of Lactobacillus helveticus 43(LH 43), which has the ability to produce high molecular mass extracellular polysaccharides, as an auxiliary fermenter on yoghurt, the gel properties and protein conformation of yoghurt were analysed in this experiment by using a texture analyser, a rheometer, scanning electron microscopy, nuclear magnetic resonance (NMR), fluorescence spectrophotometry and circular dichroism spectroscopy. The results showed that the use of Lactobacillus helveticus LH43 as an auxiliary fermenter significantly enhanced the textural properties, water-holding capacity and rheological characteristics of yoghurt, and improved the microstructure and flavour characteristics of yoghurt. The strain also reduced the surface hydrophobicity, free sulfhydryl content and the relative content of random curls of yoghurt proteins, and increased the relative content of α-helical structures, which confirms that α-helix and random curls are intrinsic factors leading to differences in fermented milk gels. In conclusion, Lactobacillus helveticus LH43 can be used to improve the gel properties of dairy products and provide a new reference for the development of yoghurt. Reference | 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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Differential Analysis of Flavor Compounds in Junlian Black Tea from Different Geographical Origins SUN Qifang, DONG Fang, HU Lei, YU Wenjie, LI Yan, LI Jinwang, LUO Liping FOOD SCIENCE    2025, 46 (6): 172-182.   DOI: 10.7506/spkx1002-6630-20240830-237 Abstract （266）   HTML （34）    PDF（pc） （11593KB）（154）       Knowledge map    Save The sensory and physicochemical properties of Junlian black tea samples produced in the three villages of Yinxing, Yinjiang, and Maogu in Junlian county, Sichuan province were evaluated, and their non-volatile and volatile components were identified by ultra-high performance liquid chromatography-quadrupole time-of-flight-mass spectrometry (UPLC-QTOF-MS) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), respectively. Multivariate analyses including heatmap, principal component analysis (PCA), and partial least squares-discriminant analysis (PLS-DA) were combined to distinguish the key compounds of Junlian black tea from different geographical origins. The results showed that the Yinxing sample had the highest sensory evaluation score, lowest water content and tea polyphenol levels and highest water extract levels, which were primarily characterized by a red and bright infusion color, sweet, floral and fruity aromas, a fresh, sweat and mellow taste, and tender leaf bottom with multiple buds. A total of 50 differential metabolites were selected by UPLC-QTOF-MS, which could serve as potential marker compounds for distinguishing Junlian black tea from the three different regions, and most glycosides, some amino acids and organic acids were significantly accumulated in the Yinxing sample, whereas most flavonoids and catechins were predominantly richer in the Maogu sample. The results of SPME-GC-MS showed that linalool, geraniol and β-ionone were abundant in Junlian black tea, and all of them contributed to floral, fruity, and sweet aromas, which could be regarded as the characteristic aroma components. A total of 17 differential compounds were selected, which could be used as potential volatile markers for distinguishing Junlian black tea from different geographical origins. Most of the differential volatile metabolites were the most abundant in the Yinxing sample, showing a significant floral and fruity aroma. This study provides a theoretical basis for the quality control of Junlian black tea, and lays a foundation for understanding the formation mechanism of key chemical components and aroma components in Junlian black tea. Related Articles | Metrics

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Research Progress in the Effect of Vanillin Production Methods on Its Flavor Quality TIAN Huaixiang, HANG Shuyang, HUANG Ningwei, CHEN Chen, YU Haiyan, GE Chang FOOD SCIENCE    2025, 46 (14): 7-15.   DOI: 10.7506/spkx1002-6630-20241230-258 Abstract （302）   HTML （57）    PDF（pc） （2761KB）（154）       Knowledge map    Save As the most widely used food flavor additive in the world, the production route of vanillin directly affects the flavor characteristics and market value of its products. Vanillin extracted from plants usually retains a variety of volatile compounds in vanilla pods, so it has rich flavor layers and complex aromas. In contrast, chemical synthesis lacks the flavor complexity of natural vanillin due to the limitations of raw materials and reaction conditions. In recent years, with the increase in consumer preference for natural foods, biosynthesis of vanillin has become a hot market concern due to its natural attributes and economy. By utilizing enzymes, genes and metabolic engineering, biosynthesis can effectively increase the yield of vanillin and has the capability to control the generation of by-products with natural characteristic flavors, which demonstrates a broad prospect for industrialization and flavor quality optimization. This review summarizes the major production methods of vanillin, analyzes the effects of different production methods on its flavor quality, and discusses the future development direction of vanillin, with a view to providing new technical support and ideas for the sustainable development of the vanillin industry. Related Articles | Metrics

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High-Value Utilization of Okara: Biotransformation Pathways MENG Weimin, GAO Yaxin, HU Miao, WEN Wei, ZHANG Pengfei, ZHANG Fengxia, WANG Fengzhong, LI Shuying FOOD SCIENCE    2024, 45 (22): 280-290.   DOI: 10.7506/spkx1002-6630-20240417-160 Abstract （437）   HTML （34）    PDF（pc） （4404KB）（153）       Knowledge map    Save Okara, the major by-product from the production of soybean products, is rich in dietary fiber, protein, fat, vitamins and other nutrients, and functions to regulate the intestinal flora, prevent diabetes, control body mass, prevent and treat cardiovascular diseases. However, there are many problems with okara: high-water content, poor taste and susceptibility to spoilage, restricting its high-value development. Microbial fermentation is a green and safe treatment for okara, which can improve the functional properties and taste and prolong the shelf life, thereby increasing the utilization value. Although the effect of fermentation on the functional properties of okara has been extensively studied, it has not been systematically elaborated and summarized. Therefore, this article focuses on the hotspots in okara fermentation research by means of bibliometrics and visualization analysis. Based on the obtained results, it provides a systematic review on the biotransformation of okara by microbial fermentation, the metabolism pattern of okara nutrient components, the fermentation methods of okara and its application scenarios in foods, aiming at providing a theoretical basis for the value-added utilization and functional development of okara in plant-based foods. Related Articles | Metrics

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Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi FOOD SCIENCE    2025, 46 (3): 46-55.   DOI: 10.7506/spkx1002-6630-20240627-190 Abstract （319）   HTML （27）    PDF（pc） （2883KB）（153）       Knowledge map    Save This study was conducted in order to explore the changes in the texture and flavor of dried shiitake mushroom during rehydration. Dried shiitake mushroom was rehydrated at different constant temperatures (40 and 100 ℃) for up to 180 min. An electronic tongue, headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and laser scanning confocal microscopy (LSCM) were used to analyze the texture and flavor characteristics of shiitake mushroom during the rehydration process. The results showed that both rehydration temperature and time had significant effects on the texture, volatile flavor and taste of rehydrated mushroom. At 40 ℃, the rehydration ratio almost reached equilibrium after 30 min, and the umami intensity was the second highest, but the water retention capacity decreased compared with all other groups. The hardness and chewiness of the 40 ℃/30 min group were moderate, whereas the elasticity was the highest. The browning index of cap was the second highest, while the browning index of gills was not significantly different from that of any other group. Microscopic observation showed that the mycelium was unfolded and the shear force was moderate. In addition, the antioxidant activity of mushroom rehydrated at 40 ℃ was higher than that of mushroom rehydrated at 100 ℃, the loss of soluble protein was less, and the content of free amino acids was higher and reached its maximum after 30 min. Furthermore, the characteristic flavor substances, mainly sulfur compounds and ketones, were well retained after rehydration at 40 ℃, but decreased seriously at 100 ℃. In conclusion, the texture and flavor of shiitake mushroom changed significantly during the rehydration process, and rehydration at 40 ℃ for 30 min resulted in better quality of shiitake mushroom. Related Articles | Metrics

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Effect and mechanism of marinating with spices on the formation of hazards associated with roasted fish Xuhui Huang Lei Qin FOOD SCIENCE    0, (): 0-0.   Abstract （42）      PDF（pc） （1421KB）（153）       Knowledge map    Save Hazards in high-temperature roasted foods have always been a concern, and reducing the content of hazards in roasted foods is a current research focus. This study monitored the hazards and thermal reaction process products in roasted fish marinated with spices. The correlation analysis and dimensionality reduction analysis were carried out by multivariate statistical analysis methods to explore the influence mechanism of spices on the generation of multiple hazards in roasted fish, aiming to improve the safety of roasted fish through marinating with spices. The results indicated that six spices, including thyme, prickly ash, red pepper, bay leaf, dried ginger, and black pepper, had a certain inhibitory effect on hazards in roasted fish. The highest inhibition rates of heterocyclic amines (HAAs), acrylamide (ACY), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) reached 65.51%, 39.16%, 35.12%, and 35.10%, respectively. On the whole, black pepper and red pepper had better inhibitory effects. Through non-targeted omics analysis of the thermal reaction process products in roasted fish, it was found that various hazards in roasted fish were positively correlated with heterocyclic compounds and negatively correlated with organic acids and their derivatives. It was speculated that spices could reduce the formation of hazards by reducing heterocyclic compounds and increasing organic acids and their derivatives in roasted fish. Reference | Related Articles | Metrics

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Optimization of Quantitative Modeling of Starch in Huangshui Based on Near-Infrared Spectral Feature Extraction Using Competitive Adaptive Reweighted Sampling Combined with Successive Projections Algorithm MU Wenzhu, ZHANG Guiyu, ZHANG Wei, YAO Rui, FU Ni FOOD SCIENCE    2024, 45 (19): 8-14.   DOI: 10.7506/spkx1002-6630-20230725-283 Abstract （405）   HTML （44）    PDF（pc） （24328KB）（152）       Knowledge map    Save In order to improve the accuracy and efficiency of predictive modeling of the starch content of Huangshui, a byproduct of Baijiu production by solid-state fermentation, spectral information of Huangshui was collected using a Fourier transform near-infrared (FTIR) spectrometer and preprocessed by first derivative. Based on the preprocessed spectra, a predictive model for the starch content of Huangshui was developed using partial least squares regression (PLSR), and its performance was evaluated by determination coefficient (R2) and root mean square error of prediction (RMSEP). As the original spectra contained a lot of redundant information, in order to effectively improve the detection accuracy and to optimize the modeling efficiency, the advantages of different feature extraction methods were combined. Finally, it was found that the PLSR model established by using the spectral features extracted by competitive adaptive reweighted sampling (CARS) combined with the successive projections algorithm (SPA) was significantly better than the model built without feature extraction or using single feature extraction. The results showed that the R2 and RMSEP of the model established using CARS were 0.965 4 and 0.201 2%, while those obtained using CARS-SPA were 0.973 8 and 0.174 8%, respectively. The spectral dimension reduced from 2 203 to 126 after the combination of CARS with SPA, which improved both the prediction accuracy and the modeling efficiency. The method proposed in this study provides an effective means to optimize near-infrared spectral quantitative modeling of starch in Huangshui. Related Articles | Metrics

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Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li FOOD SCIENCE    2025, 46 (9): 109-120.   DOI: 10.7506/spkx1002-6630-20241031-209 Abstract （395）   HTML （32）    PDF（pc） （8888KB）（152）       Knowledge map    Save In this study, fish oil-curcumin microcapsules were prepared by using heat-denatured whey protein isolate (hWPI), whey protein isolate (WPI), and maltodextrin (MD) as wall materials, and its physicochemical properties were analyzed. The results showed that the particle size distribution of the prepared nano-emulsion, consisting of 5% hWPI, 5% WPI, and 5% MD, was unimodal. The surface of the microcapsules showed no cracks, and the encapsulation efficiency reached up to 96.5%. Curcumin addition did not significantly affect the particle size, ζ-potential, or encapsulation efficiency, yet it markedly improved the microcapsules’ re-dissolution rate (from 74.65% to 82.01%) and slightly enhanced the thermal stability. These results could be explained by the fact that curcumin and protein formed a soluble complex through hydrophobic interaction and hydrogen bonds. As the content of curcumin increased, more curcumin was adsorbed to the oil-water interface, which delayed the degradation of polyunsaturated fatty acids and improved the oxidative stability of microcapsules. After storage at 45 ℃ for 35 days, the retention rates of curcumin, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in the 0.2% curcumin-loaded microcapsules were 81%, 39% and 39%, respectively. This study provides a reference for the development of industrial microcapsule products of functional oils and polyphenols. Related Articles | Metrics

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Research Progress in the Application of Gas Chromatography-Ion Mobility Spectrometry in Food Authentication ZHANG Biying, SUI Yumeng, ZHANG Xin, LI Yongjie, KONG Baohua, LIU Haotian, CHEN Qian FOOD SCIENCE    2025, 46 (1): 227-236.   DOI: 10.7506/spkx1002-6630-20231025-215 Abstract （358）   HTML （27）    PDF（pc） （2451KB）（151）       Knowledge map    Save Gas chromatography-ion mobility spectrometry (GC-IMS) is a sensitive analytical technology for the detection, identification and monitoring of trace substances in different matrices, which enables secondary rapid separation and high-precision qualitative analysis of analytical substances through GC and IMS. With the advantages of environmental friendliness, ease of use, simple operation, and suitability for continuous large-scale industrial detection, GC-IMS has gradually become a popular analytical technology in the field of food authentication in recent years. In an effort to provide a theoretical reference for food authentication, this review introduces the types, structures, working principles, and analytical methods of GC-IMS, and focuses on its application in food authentication. Related Articles | Metrics

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Effect of High Hydrostatic Pressure Combined with Natural Inhibitors on Polyphenol Oxidase Activity and Related Quality Attributes of Cloudy Apple Juice TIAN Xuezhi, CAO Zhihong, JIANG Naixiang, XIAO Zhijian, TANG Zheng, WANG Yongtao FOOD SCIENCE    2025, 46 (2): 1-7.   DOI: 10.7506/spkx1002-6630-20240401-006 Abstract （286）   HTML （84）    PDF（pc） （1755KB）（151）       Knowledge map    Save The effect of high hydrostatic pressure (HHP) treatment combined with either of two natural inhibitors, ferulic acid (FA) or epigallocatechin gallate (EGCG) on polyphenol oxidase (PPO) activity and related quality attributes in cloudy apple juice was explored. The results showed that the addition of 0.1 g/100 mL FA or 0.2 g/100 mL EGCG effectively reduced PPO activity in samples, thereby significantly increasing brightness values (P < 0.05). After HHP treatment (550 MPa/5 min), the relative residual activity of PPO was as high as 82.70%, whereas it decreased to 66.35% and 41.50% after HHP + FA and HHP + EGCG treatment, respectively. During 14 days of refrigeration, PPO activity continued to decrease, while color parameters remained stable. On day 14, the HHP + FA group exhibited the lowest brown index (BI) of 4.37, while the HHP + EGCG group had the lowest relative residual PPO activity of 24.71%. Furthermore, both treatments retained more than 80% of the total phenol content and more than 90% of the antioxidant capacity. In conclusion, combined treatment of HHP with FA or EGCG could effectively inhibit the enzymatic browning of cloudy apple juice, demonstrating potential for further promotion and application. Related Articles | Metrics

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Research Progress in Microbial Conversion of Flavonoids XI Jiayu, SU Yuanjin, DONG Shuqing, SHAO Shijun, LIU Hong, YANG Fude FOOD SCIENCE    2024, 45 (17): 326-334.   DOI: 10.7506/spkx1002-6630-20231027-231 Abstract （463）   HTML （32）    PDF（pc） （18745KB）（150）       Knowledge map    Save Flavonoids are naturally occurring organic compounds that have a variety of biological activities such as antioxidant and anticancer function, preventing osteoporosis and modulating immunity. Structural modification of flavonoids by microbial fermentation produces more structurally novel derivatives, improving the bioavailability. Intestinal flora, endogenous microorganisms and strains with good transformation efficiency are commonly used for structural modification of flavonoids, and the types of transformation reactions include glycosylation, methylation, hydroxylation, hydrogenation and hydrolysis reactions. The microbial transformation of flavonoids is dominated by the interconversion of flavonoid glycosides and glycosides, allowing enrichment of glycoside-like components in large quantities. This article summarizes the current status of research on microbial transformation of flavonoids such as those in soybeans, Citri Reticulatae Pericarpium, Scutellaria baicalensis, and Epimedium brevicornum, which may provide some references for research on the transformation of flavonoids and the development of new drugs. Related Articles | Metrics

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Research on hemp flavor substances in Zanthoxylum bungeanum and the application of machine learning WangYueguang WANG FOOD SCIENCE    0, (): 0-0.   Abstract （289）      PDF（pc） （643KB）（150）       Knowledge map    Save This review summarizes the application of machine learning in the hemp flavor substances of Zanthoxylum bungeanum. Different varieties of Zanthoxylum bungeanum on the market contain different hemp flavor substances and their contents are also different. At the same time, the traditional detection and analysis methods of the composition and content of Zanthoxylum bungeanum hemp flavor substances have many limitations, so the introduction of machine learning algorithm has brought new possibilities to this field. It is of great significance for the genetic breeding of Zanthoxylum bungeanum to establish the prediction model and drying model of Zanthoxylum bungeanum quality, comprehensively evaluate the sensory evaluation of Zanthoxylum bungeanum, and establish the Germplasm Resource Bank of Zanthoxylum bungeanum using machine learning algorithms. This review systematically reviewed the composition and content of hemp flavor molecules in different breeds of Zanthoxylum bungeanum, and analyzed the application of machine learning algorithms in quality prediction model, drying model and data analysis of hemp flavor substances. By integrating machine learning technology, researchers can have a deeper understanding of the currently established models, and provide support for the optimization of the yield and quality of Zanthoxylum bungeanum based on hemp flavor substances. Reference | Related Articles | Metrics

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Construction and Optimization of Biosynthetic Pathway for the Production of D-Allulose from Glucose in Escherichia coli JIANG Yawen, ZHANG Cangping, YANG Shaoqing, JIANG Zhengqiang, LI Yanxiao, YAN Qiaojuan FOOD SCIENCE    2025, 46 (15): 128-135.   DOI: 10.7506/spkx1002-6630-20250122-165 Abstract （339）   HTML （13）    PDF（pc） （3196KB）（150）       Knowledge map    Save A pathway in Escherichia coli BL21 (DE3) was constructed to produce D-allulose from D-glucose via a phosphorylation-dephosphorylation strategy. The genes related to competitive pathways were deleted using the CRISPR/Cas9 system, and allulose-6-phosphate phosphatases from different sources were selected to evaluate their effects on the synthesis of D-allulose. The expression levels of D-allulose synthetic pathway-related genes were regulated and the fermentation conditions for the engineered strain were optimized. The results showed that the titer of D-allulose increased to 0.95 g/L after the deletion of the genes encoding phosphofructokinase A (pfkA), glucose-6-phosphate dehydrogenase (zwf), allose-6-phosphate isomerase (rpiB), and mannose-6-phosphate isomerase (manA). The allulose-6-phosphate phosphatase BbA6PP from Bacteroides bouchesdurhonensis showed the best performance in D-allulose synthesis, and its use increased the titer of D-allulose to 1.21 g/L in shake flasks. The recombinant strain BE-14, obtained by regulating the expression levels of D-allulose synthetic pathway-related genes through the optimization of plasmid copy number, achieved a maximum D-allulose yield of 2.06 g/L. After optimizing the fermentation conditions, the titer of D-allulose was improved to 2.72 g/L in shake flasks. BE-14 produced the highest titer of D-allulose of 18.4 g/L in a 5 L fermenter after 46 h fermentation. Only trace amounts of glucose (0.7 g/L) and fructose (0.1 g/L) were present in the fermentation broth, which was beneficial for subsequent separation and purification. This study provides a research basis for the efficient production of D-allulose by E. coli, which is of great significance for promoting the industrial production of D-allulose. 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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Research Progress on the Relationship between Microbial Community and Flavor Quality Formation in Rice Wine GONG Xiaohui, ZHANG Dongya, XIE Ling, CHEN Chen FOOD SCIENCE    2024, 45 (16): 358-366.   DOI: 10.7506/spkx1002-6630-20230601-004 Abstract （399）   HTML （40）    PDF（pc） （2427KB）（149）       Knowledge map    Save Rice wine is made from rice fermented by Jiuqu. It is very popular among consumers because of its rich nutrient content and unique flavor. Microorganisms from Jiuqu or the environment play an important role in the formation of rice wine flavor. In this article, the diversity and dynamic changes of the microbial community in the brewing process of rice Jiuqu and rice wine are reviewed, the relationship between the microbial community and the formation of the flavor of rice wine is analyzed, and the current status of research on and the application value of functional microorganisms involved in the fermentation of rice wine are summarized. At last, the deficiencies of current studies on rice wine microorganisms and the metabolic mechanism of rice wine flavor are discussed, and an outlook on future research directions is given. This review will provide a theoretical reference for improving the quality of rice wine and promoting the standardized production of rice wine. Related Articles | Metrics

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Research Progress on Harmful Products from Maillard Reaction in Dairy Products: Generation Pathways, Detection Methods, and Control Strategies XU Wenlong, XIE Yijia, PAN Yang, LIAO Lijuan, HUANG Min, YANG Yinxi, WU Yongtai, LI Bing FOOD SCIENCE    2025, 46 (3): 274-283.   DOI: 10.7506/spkx1002-6630-20240708-080 Abstract （450）   HTML （44）    PDF（pc） （2116KB）（149）       Knowledge map    Save The Maillard reaction imparts appealing aroma, color and texture to foods such as bread and coffee; however, in milk and dairy products, the Maillard reaction decreases their nutritional value and generates various harmful compounds, including furosine, furfural, and advanced glycation end-products (AGEs), which are associated with chronic diseases in humans. Understanding the formation mechanisms of harmful Maillard reaction products in dairy products and establishing control methods for these compounds are crucial for improving the quality of dairy products. This article elaborates on the biohazardous nature of harmful Maillard reaction products in dairy products, and focuses on the formation pathways of furosine, 5-hydroxymethylfurfural, and AGEs. Furthermore, the advantages and disadvantages of the methods used for the detection of harmful products from Maillard reaction are reviewed, as well as recent advances in the area. Lastly, this review highlights the current strategies for controlling harmful products from Maillard reaction in dairy products. The aim of this paper is to provide scientific guidance for monitoring and controlling harmful products of Maillard reaction in dairy products. 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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Research Progress on the Blooming Characteristics of Fresh Red Meat and Its Regulatory Mechanism XU Yikun, ZHANG Wenyan, ZHANG Yimin, LIANG Rongrong, LUO Xin, HAO Jiangang, YANG Xiaoyin FOOD SCIENCE    2025, 46 (8): 336-345.   DOI: 10.7506/spkx1002-6630-20241018-112 Abstract （234）   HTML （25）    PDF（pc） （2915KB）（148）       Knowledge map    Save Red meat cut up or stored in anaerobic packaging needs to be bloomed before being displayed, which makes the meat turn from dark purple to attractive, bright red. This is important for stimulating consumer purchase intention. However, there have been few systematic reviews of the mechanism and application of meat blooming. This article summarizes the state-of-the-art progress in understanding the formation and stability of meat color, and reviews the blooming properties and evaluation methods of fresh meat from different parts of different animal species. It also elucidates the internal (e.g., mitochondrial function, ultimate pH, and protein modification) and external (e.g., temperature, aging method, and pre-blooming treatment) factors impacting the blooming of red meat, as well as the related regulatory mechanisms. It is hoped that this review will provide a theoretical basis and technical guidance for the targeted improvement of blooming efficiency in different types of red meat in practice. Related Articles | Metrics

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Development and Application of a Method for Pollution Level Analysis of 16 Phthalate Plasticizers in Pre-prepared Dishes ZENG Tao, YANG Rong, LI Xiaojing, GAN Pingsheng, LIU Miao, LU Zhuliangzi, LI Yan, BAI Zhijun FOOD SCIENCE    2025, 46 (9): 329-336.   DOI: 10.7506/spkx1002-6630-20241028-193 Abstract （405）   HTML （43）    PDF（pc） （2910KB）（147）       Knowledge map    Save An efficient and rapid gas chromatography-tandem mass spectrometry (GC-MS/MS) method for the simultaneous determination of 16 phthalate plasticizers was established and applied to analyze the contamination levels of these phthalates in commercially available pre-prepared dishes. The results showed that a good linearity (R2 > 0.998) was obtained for all analytes in the concentration range of 0.02–2.00 mg/L, and the limit of detection (LOD) of the method ranged from 0.22 to 5.40 μg/kg. Recoveries at three spiked levels ranged from 79.6% to 117.2% with relative standard deviation (RSD) between 0.6% and 3.7%. In 100 samples, the detection rates of dimethyl phthalate (DMP), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP) were 83.0%, 91.0% and 94.0% at concentrations of up to 334.7, 1 960.8 and 1 603.3 μg/kg, respectively. Among these samples, two were found to exceed the standard limits for DBP and DEHP, respectively. The proposed method was characterized by simple pretreatment, low blank control, good recovery, rapid analysis speed and high accuracy. This study provides methodological and data support for food safety risk assessment and supervision in the pre-prepared dish industry. Related Articles | Metrics

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The active ingredients of chrysanthemum and the application of chrysanthemum in health food for relieving visual fatigue in China 改改 Gaigai刘 FOOD SCIENCE    Accepted: 07 March 2025

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Effect of Plasma-Activated Water Combined with Biological Preservatives on Beef Preservation KE Zhigang, TIAN Yuling, LIU Shulai, ZHOU Xuxia, DING Yuting FOOD SCIENCE    2025, 46 (2): 20-29.   DOI: 10.7506/spkx1002-6630-20240614-084 Abstract （316）   HTML （56）    PDF（pc） （1852KB）（146）       Knowledge map    Save To prolong the shelf life of fresh beef, we designed and evaluated a preservative (PAW-ε-PLH-nisin) by dissolving ε-polylysine hydrochloride (ε-PLH), nisin, and sodium hexametaphosphate as a water-retaining agent in plasma-activated water (PAW). The effect of the preservative on the quality changes of beef during cold storage was investigated. The results demonstrated that after storage under vacuum at 4 ℃ for 28 days, the total bacterial count of beef treated with the preservative was 5.1 (lg(CFU/g)), within the acceptable limit. The total volatile basic nitrogen (TVB-N) content was 18.3 mg/100 g after 21 days of storage, meeting the criteria for the second freshness grade. The PAW-ε-PLH-nisin treatment notably improved the redness of beef, kept beef texture and sensory characteristics stable during storage, delayed lipid and protein oxidation in beef, and maintained fatty acid stability. These results suggest that PAW-ε-PLH-nisin has significant application potential and high development value in fresh beef preservation. Related Articles | Metrics

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Eating Quality Advantages of Wuchang Rice as Evaluated by Rate-All-That-Apply and Multivariate Statistical Analysis XIANG Yake, ZHANG Yao, ZHONG Kui, ZHAO Lei, YUN Zhenyu, CHEN Jian, WANG Houyin, HU Xinyu, QIU Zhiping, WANG Jingyan, SHI Bolin FOOD SCIENCE    2024, 45 (22): 1-7.   DOI: 10.7506/spkx1002-6630-20240422-199 Abstract （557）   HTML （42）    PDF（pc） （2587KB）（146）       Knowledge map    Save In order to explore the superior eating quality of Wuchang rice, the preference ranking test and a modified version of Rate-All-That-Apply (RATA) were used to study the differences in the overall preference and sensory attributes between rice from different townships in Wuchang city and between Wuchang rice and rice from other regions. Principal component analysis (PCA) and classification and regression tree (CART) were combined to classify rice from different regions. The results showed that rice from different regions had different sensory characteristics. Wuchang rice had a sweet and clean taste, smooth and elastic texture, and strong aroma. Its eating quality was significantly superior to that of rice from other regions. A total of 12 sensory attributes including appearance (fullness, completeness, and looseness), odor (rice-like, clean aroma), taste (sweetness and sweet aftertaste), and texture characteristics (stickiness palatability, softness/hardness, elasticity, smoothness and delicacy) were identified as the key sensory attributes to discriminate among rice from different regions. This study provides a theoretical basis and reference for the establishment of a sensory evaluation system for Wuchang rice. Related Articles | Metrics

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Effect of Ozone Water Treatment on the Quality and in Vitro Digestion Characteristics of Tilapia Surimi LIU Qiaoyu, XIAO Sili, ZENG Xiaofang, HUANG Xiaoxia, YOU Yun, ZHUANG Xiaoqi, LI Rui, LI Xiangluan, ZHU Jiamin, LIAN Xiaodan, BAI Weidong FOOD SCIENCE    2024, 45 (22): 26-33.   DOI: 10.7506/spkx1002-6630-20240118-166 Abstract （244）   HTML （47）    PDF（pc） （2970KB）（146）       Knowledge map    Save Tilapia fillets rinsed in ozone water were made into surimi, and the effects of ozone water concentration and rinsing time on the quality and in vitro digestive properties of surimi were investigated. Furthermore, the mechanism by which ozone water rinsing improved the quality of tilapia surimi was investigated by analyzing the degree of myofibrillar protein oxidation. The results showed that the whiteness, hardness and gumminess of surimi were significantly increased by ozone water rinsing (P < 0.05), and the surimi rinsed with 10 mg/L ozone water for 10 min had the best gel properties. With the increase in ozone water concentration and rinsing time, the thiobarbituric acid reactive substances (TBARS) value of surimi tended to increase, and the carbonyl content of myofibrillar proteins increased and the total sulfhydryl content gradually decreased. The sensory evaluation results showed that the best sensory quality was obtained by rinsing with 10 g/mL ozone water for 10 min. sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that rinsing with 10–18 mg/L ozone water caused the proteins to cross-link and form small soluble aggregates, while ozone water at concentrations more than 18 mg/L caused the formation of large insoluble aggregates. According to Raman spectra, after rinsing with 10–18 mg/L ozone water, the secondary structure of myofibrillar proteins was gradually unfolded, and the α-helix was gradually converted to β-sheet and random coil. Ozone water rinsing increased the degree of hydrolysis of surimi during in vitro digestion, the highest being observed with 10 mg/mL ozone water rinsing for 10 min. The content of small peptides (100–1 000 Da) after digestion was significantly higher than that of the other experimental groups (P < 0.05). In conclusion, moderate oxidation of myofibrillar proteins could improve the quality of tilapia surimi, and the surimi rinsed for 10 min in 10 mg/mL ozone water had the highest sensory quality and the best gel characteristics and in vitro digestive characteristics. Related Articles | Metrics

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Progress in the Application of Digital Polymerase Chain Reaction in Food Safety Detection and Current Status of Its Standardization QIN Ai, WANG Juan, DENG Fangjin, YU Qiudi, ZHOU Zhaoxu, LI Genrong, XIAO Zhaojing FOOD SCIENCE    2024, 45 (18): 350-360.   DOI: 10.7506/spkx1002-6630-20231012-098 Abstract （309）   HTML （46）    PDF（pc） （2280KB）（146）       Knowledge map    Save Digital polymerase chain reaction (dPCR) is a novel nucleic acid amplification technology that enables absolute quantitative analysis of nucleic acid at the single-molecule level through extreme dilution and Poisson distribution statistics without any need for internal reference genes or standard curves. It has the advantages of high sensitivity, accuracy and tolerance, and has great development potential in the field of food safety detection. This paper introduces the technical principle, advantages and disadvantages, and commercial platforms of dPCR, and summarizes recent progress in the application of dPCR in the fields of foodborne pathogen detection, animal- and plant-derived component detection, genetically modified component detection, and foodborne virus detection and the current status of the standardization of dPCR. The problems existing in this technology and possible future development directions are discussed. We hope that this review can provide ideas for promoting the application of dPCR in food safety detection and formulating a standard for dPCR. Related Articles | Metrics

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Analysis and Evaluation of Quality Indicators and Volatile Compounds of Different Rice Cultivars with Geographical Indication WANG Qin, ZHOU Changyan, ZHAO Xiaoyan, LI Xiaobei, LI Xujiao, JIANG Zhenghui, ZHANG Yanmei FOOD SCIENCE    2025, 46 (3): 36-45.   DOI: 10.7506/spkx1002-6630-20240524-206 Abstract （298）   HTML （24）    PDF（pc） （2009KB）（145）       Knowledge map    Save In order to investigate the differences in the quality of different rice cultivars with geographical indication (GI), 9 GI rice landraces were analyzed for 18 quality indicators including appearance, nutritional quality, cooking and eating quality, and volatile compounds. Using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) followed by odor activity value (OAV) analysis, the major odor-active compounds of rice were identified as 2-acetyl-1-pyrroline, hexanal, heptanal, octanal, nonanal, trans-2-octenal, hexanol, 1-octen-3-ol, and heptanol. A total of 42 differential volatile compounds were detected in GI rice from Northeast China versus other regions in the country using multivariate statistical analysis, including 25 hydrocarbons and 17 volatile aroma compounds such as alcohols, ketones, aldehydes, and esters. The results of correlation analysis showed that the protein content was significantly negatively correlated with the amylose content and the taste value, and the amylose content was significantly related to the gelatinization properties of rice starch. The protein content had an extremely significantly negative correlation with the aldehyde content and a significantly positive correlation with the hydrocarbon content. Cluster analysis divided the nine GI rice varieties into three categories. The first category consisted of five varieties to Northeast China, characterized by low chalky grain rate and protein conetent, high amylose content, low pasting temperature, firm and elastic texture, and high proportions of aldehydes, alcohols and ketones. The second category included Yuanyang rice and Xiaozhan rice, characterized by moderate pasting temperature and amylose content and the highest levels of total volatile compounds (627.7 μg/kg) and hydrocarbons (269.6 μg/kg). The third category comprised rice varieties from Sheyang and Chongming in South China, characterized by low amylose content, high viscosity, high pasting temperature, soft and sticky texture, and medium levels of hydrocarbons (159.4 μg/kg). This study could provide the basis for the quality evaluation of different GI rice culvars. Related Articles | Metrics

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Characteristic Flavor Substances in Wines Made from 12 Major Domestic Kiwifruit Cultivars ZHAO Zixian, YANG Jinyu, WANG Mengshi, WEI Mengyuan, MA Tingting, FANG Yulin, SUN Xiangyu FOOD SCIENCE    2025, 46 (8): 178-188.   DOI: 10.7506/spkx1002-6630-20241031-215 Abstract （264）   HTML （50）    PDF（pc） （3457KB）（144）       Knowledge map    Save In this study, wines made from 12 different domestic kiwifruit cultivars were analyzed. The results showed that the organic acid content of kiwifruit wine ranged from 1 291.04 to 1 848.62 mg/L, and the monomeric phenol content from 20.57 to 332.66 μg/g. A total of 102 aroma components were detected in 12 wine samples, 38 compound of which had odor activity value (OAV) greater than 1, with esters being much more abundant than all other volatile compounds. These wines shared 10 volatile components, only two of which, ethyl butyrate and ethyl hexanoate, had an OAV > 1, imparting apple-like, pineapple-like, banana-like and grassy aromas to the wines. Jinyan wine had the highest content of total volatile compounds (47 313.91 μg/L), followed by Cuixiang (42 807.25 μg/L) and Guichang (42 823.38 μg/L) wines. Jintao wine contained the largest number of volatile substances (70), followed by Miliang 1 (63) and Xuxiang (61) wines. Hongshi 2 wine had the highest overall sensory score and was more popular, followed by Donghong and Guichang wines. Each of these kiwifruit wines had its own distinctive flavor profile. This study provides a theoretical basis for promoting the development of the kiwifruit industry and offers references for production practice and consumers. 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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Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn TANG Mengting, LIAO Xiansheng, WU Xianshou, WEI Mingxiu, ZHENG Yucheng, JIN Shan, ZHANG Jianming, YE Naixing FOOD SCIENCE    2025, 46 (2): 171-182.   DOI: 10.7506/spkx1002-6630-20240525-209 Abstract （298）   HTML （33）    PDF（pc） （3561KB）（143）       Knowledge map    Save In this study, the tender shoots of ‘Jinmudan’ tea plants harvested in summer and autumn were processed separately into green tea, yellow tea, white tea, oolong tea and black tea. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile metabolites in the 10 tea samples. The results showed that 522 volatile metabolites were identified in the summer tea, mainly including terpenes, esters and alcohols, and 502 volatile metabolites in the autumn tea, mainly including terpenes, esters and heterocyclic compounds. The analysis of odor activity value (OAV) showed that β-ionone, α-ionone, decanal, methyl benzoate and geraniol were the key aroma substances of Jinmudan green tea; β-ionone, 2-ethoxy-3-methylpyrazine, decanal, methyl benzoate and geraniol were the key aroma substances of Jinmudan yellow tea; geraniol, phenylacetaldehyde, methyl salicylate (E)-linalool oxide, and 2-ethoxy-3-methylpyrazine were the key aroma substances of Jinmudan white tea; indole, methyl benzoate, phenylacetaldehyde, geraniol, and (E)-linalool oxide were the key aroma substances of Jinmudan oolong tea; geraniol, linalool, phenylacetaldehyde, methyl benzoate, and methyl salicylate were the key aroma substances of Jinmudan black tea. The contribution, type and quantity of aroma substances in the autumn tea were greater than those in the summer tea. The OAV of 42 key aroma substances such as geraniol, methyl salicylate and phenylethanol in the autumn tea samples were higher than those in the summer tea samples. Overall, flowery aroma was the major aroma type of Jinmudan tea, and the aroma quality of the autumn tea was better than that of the summer tea. Totally 14 volatile metabolites such as geraniol, linalool, 2-ethoxy-3-methylpyrazine and methyl benzoate were the key aroma substances of the ‘Jinmudan’ tea variety. Related Articles | Metrics

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Research Progress in Compositions, Contents and Functions of Oligosaccharides in Breast Milk and Cow’s Milk ZHANG Zhuoxing, XU Huihui, LIU Ruwei, ZOU Yunxia, AN Qin, ZHANG Yali FOOD SCIENCE    2024, 45 (24): 302-315.   DOI: 10.7506/spkx1002-6630-20240510-076 Abstract （593）   HTML （22）    PDF（pc） （3115KB）（141）       Knowledge map    Save Human milk oligosaccharides (HMOs), as the third largest solid component of breast milk, have been widely emphasized in recent years due to their important physiological functions. Bovine milk oligosaccharides (BMOs) have similar structures and functions to HMOs and similar complexity in composition, which make them high-quality ingredients in infant formula milk powder and functional foods. In this article, the structural compositions, quantitative distributions, physiological functions and industrial applications of HMOs and BMOs are reviewed to provide references for the research and development of HMOs and BMOs. Related Articles | Metrics

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Interactions between Major Acids and Esters in Nongxiangxing Baijiu and Underlying Mechanisms WANG Xu, LIU Meiling, ZHENG Liuyan, BAI Jianing, ZHU Kaixuan, YUAN Lin, WEI Chunhui, HUANG Jihong, ZHANG Huan, DU Liping FOOD SCIENCE    2025, 46 (5): 75-84.   DOI: 10.7506/spkx1002-6630-20240726-260 Abstract （419）   HTML （20）    PDF（pc） （4549KB）（141）       Knowledge map    Save To ascertain the interactions between the major acids and esters in nongxiangxing Baijiu and the underlying mechanisms, the effects of different types and concentrations of acids on the aroma release of Baijiu model systems containing ethanol (52%, V/V), four acids (acetic acid, lactic acid, butyric acid, an hexanoic acid) and four esters (ethyl hexanoate, ethyl lactate, ethyl acetate, and ethyl butyrate). Electronic nose and sensory evaluation showed that the response intensity and aroma profile of Baijiu model systems varied with different concentrations of acetic acid, lactic acid, butyric acid and hexanoic acid, being most pronouncedly affected by lactic acid. Furthermore, we studied the effect of lactic acid concentration on the volatility and ultraviolet (UV) absorption of Baijiu model systems. The results showed that the volatility was reduced by adding lactic acid. UV spectra demonstrated that there was an interaction between lactic acid and other substances in Baijiu model systems. The volatilization curves of binary systems of lactic acid and esters showed that lactic acid could promote the release of ethyl acetate and ethyl lactate but inhibited the release of ethyl hexanoate and ethyl butyrate. UV spectroscopy showed that the characteristic absorption peaks of the binary system varied with increasing concentration of lactic acid. The thermodynamic parameters showed that the interactions between lactic acid and four esters were spontaneous; the primary interaction force with ethyl hexanoate was hydrophobic interaction, while the interaction forces with the other three esters were hydrogen bond and van der Waals force. This study provides a theoretical basis for the flavor regulation of nongxiangxing Baijiu. Related Articles | Metrics

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Protective Effects of Fermented Lycium barbarum Polysaccharides on the Intestine in D-Galactose-Induced Aging Mouse Model YANG Ping, LI Rong, LI Mingjian, LIU Bowen, ZHANG Puyue, YE Ziru, LI Min, YANG Lan, GONG Yanju, HUANG Yong FOOD SCIENCE    2024, 45 (19): 77-86.   DOI: 10.7506/spkx1002-6630-20240424-224 Abstract （273）   HTML （19）    PDF（pc） （23846KB）（141）       Knowledge map    Save Objective: To investigate the protective effect of fermented Lycium barbarum polysaccharides (FLBP) on the intestine in an aging mouse model. Methods: The aging model was established by continuous subcutaneous injection of 1 000 mg/(kg mb · d) D-galactose in the back of the neck, followed by gavage of low (150 mg/(kg mb · d)) and high (300 mg/(kg mb · d)) doses of FLBP. After 10 weeks, body mass, organ indexes, serum inflammatory markers and anti-inflammatory indicators including tumor necrosis factor-α (TNF-α), interleukin (IL)-1β, IL-6 and IL-10 levels, intestinal permeability, intestinal barrier damage biomarkers such as lipopolysaccharide (LPS) and lipopolysaccharide binding protein (LBP) contents, the histological structure of the colon, colonic mucin 2 (Muc2) expression, intestinal flora composition and fecal short-chain fatty acid contents were detected and analyzed. Results: High-dose FLBP antagonized D-galactose-induced growth retardation and thymus atrophy, decreased the serum levels of TNF-α, IL-1β and IL-6 and significantly increased serum IL-10 levels in the aging mice (P < 0.05). Furthermore, FLBP significantly ameliorated colonic barrier damage in mice, as evidenced by a significant decrease in intestinal permeability, LPS and LBP contents (P < 0.05), alterations in colonic tissue structure, and a significant increase in MUC2 secretion (P < 0.05). Meanwhile, FLBP regulated the gut microbiota composition by changing the α- and β-diversity, increasing the relative abundance of the beneficial bacteria norank_f_Muribaculaceae and Lactobacillus, and decreasing the relative abundance of the harmful bacteria Atopostipes and Jeotgalicoccus, and increasing the fecal contents of acetic acid, propionic acid, valeric acid and isobutyric acid significantly (P < 0.05). Conclusion: High-dose FLBP reduced circulating pro-inflammatory cytokine levels and enhanced anti-inflammatory function in aging mice, which might be related to improving colonic barrier function, regulating the intestinal flora composition, and increasing the levels of beneficial SCFAs in the intestinal tract of mice. This study provides a theoretical reference for the application of FLBP as a functional food ingredient for intestinal health. Related Articles | Metrics

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Multivariate Analysis of the Flavor and Quality Characteristics of Traditional Fermented Sausages from Different Regions of China HU Yingying, LIU Yue, Cheng Huilin, Huang Dewei, Bayinbate Bayierta, ZHANG Lang, XU Baocai FOOD SCIENCE    2025, 46 (9): 216-224.   DOI: 10.7506/spkx1002-6630-20241107-059 Abstract （340）   HTML （38）    PDF（pc） （3214KB）（141）       Knowledge map    Save This research aimed to characterize the flavor profiles of dry-fermented sausages from various Chinese regions: Hefei (HF), Harbin (HRB), Huangshan (HS), Suzhou (SZ) and Chengdu (CD) using multivariate analysis. The findings revealed significant differences in the water contents, water activity, pH, L*, a*, and b* values of fermented sausage samples in different regions. The results from electronic tongue confirmed that the SZ and CD samples exhibited significantly higher umami, richness, and saltiness when compared with the other samples. The electronic nose results indicated that sensor W5S exhibited the highest response values for all analyzed samples. A total of 121 volatile compounds were identified in all samples, among which 26 were selected as key volatile compounds. Eucalyptol, neral, and benzaldehyde were identified as the most important volatile compounds in the HRB, SZ, and CD samples, respectively, while (E)-2-nonenal was identified as the most important volatile compound in the HF and HS samples. Partial least squares-discriminant analysis (PLS-DA) revealed that the HS, SZ, and HF samples shared similar aroma characteristics, whereas the HS and HF samples exhibited similar taste profiles. In total, 25 differential volatile compounds were selected using the cutoff of variable importance in projection (VIP) value > 1 and P < 0.05. Furthermore, the correlation analysis between key volatile compounds and taste suggested that 1-octen-3-ol, hexanal, heptanal, and (E)-2-nonenal played critical roles in modulating the taste. These findings provide theoretical guidance for improving the flavor of traditional fermented sausages. Related Articles | Metrics

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Microbial Community Succession and Its Correlation with Volatile Flavor Substances during Fermentation of Soy Sauce Koji HAN Yueting, CAI Jing, QIU Hexiang, WU Xuefeng, LIU Lanhua, MU Dongdong, LI Xingjiang FOOD SCIENCE    2024, 45 (19): 57-64.   DOI: 10.7506/spkx1002-6630-20231129-254 Abstract （452）   HTML （37）    PDF（pc） （10484KB）（140）       Knowledge map    Save In order to improve soy sauce koji making technology and to stabilize its quality, high-throughput sequencing and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community succession and the changes of total acid, moisture, protease, glucoamylase, amylase and volatile flavor substances during the fermentation of soy sauce koji, and the correlation between microbial community succession and volatile flavor substances was investigated. The results showed that 10 bacterial genera with relative abundance greater than 1% including Weissella, Staphylococcus and Lactobacillus, and three fungal genera with relative abundance greater than 1% including Kodamaea, Aspergillus and Candida were identified, with Weissella, Kodamaea and Aspergillus being dominant throughout the whole fermentation period. With the increase in fermentation time, the moisture content decreased, the total acid content and the activities of protease, amylase and glucoamylase increased, and the total content of volatile flavor substances showed an increasing trend, reaching 4 381.31 μg/100 g at the end of fermentation (48 h). Correlation analysis showed that dominant microorganisms, such as Weissella, Lactobacillus and Kodamaea, affected the activities of protease, glucoamylase and amylase, and significantly influenced the formation of various volatile flavor substances, such as alcohols, aldehydes, esters, acids and pyrazines. This study provides a scientific basis and theoretical foundation for the improvement of the quality of soy sauce koji and the development of koji making technology. Related Articles | Metrics

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Effect of mung bean varieties on textural characteristics and sensory quality of fermented mung bean milk null FOOD SCIENCE    0, (): 0-0.   Abstract （155）      PDF（pc） （1357KB）（140）       Knowledge map    Save In this study, fermented mung bean milk was prepared from 12 common Chinese mung bean varieties, and the effects of different varieties on the textural properties and sensory quality of fermented mung bean milk were investigated. It was found that the fermented mung bean milk prepared by B9 had the highest water holding capacity of 53.23%, the highest hardness of 70.66 g, the highest apparent viscosity, the average particle size of 3.65 μm, and the highest absolute value of zeta potential of 16.23. The gel structure of the fermented mung bean milk prepared by the variety was dense, with small pore size, and the sensory scores were high, which made it the most suitable variety for the preparation of fermented mung bean milk. In this study, we explored the raw material characteristics affecting the quality of fermented mung bean milk, and found that mung beans with high protein content and vicilin-like subunit (55 kDa) content are suitable for the preparation of fermented mung bean milk with excellent textural and organoleptic qualities. The above indexes can be used as a criterion for the screening of suitable processing varieties for fermented mung bean milk. Reference | Related Articles | Metrics

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Production Pathways, Health Benefits and Application of Beneficial Metabolites of Bifidobacterium TENG Yingdi, WANG Chenxi, CHEN Yifan, KONG Junkai, WANG Yixuan, LAN Zhenghui, PENG Xiayu, ZHANG Yan FOOD SCIENCE    2024, 45 (19): 287-295.   DOI: 10.7506/spkx1002-6630-20240128-246 Abstract （527）   HTML （33）    PDF（pc） （6264KB）（139）       Knowledge map    Save Probiotics are defined as a group of active microorganisms that are safe, non-pathogenic and beneficial to host health, and Bifidobacterium is one of the most studied intestinal probiotics. In recent years, research on the metabolites and health-promoting mechanisms of Bifidobacterium has attracted attention. This probiotic is able to utilize nutrients through fermentation to produce different types of beneficial metabolites such as short-chain fatty acids, phenolics, amino acids, and vitamins. A series of complex metabolic processes are involved in the production of these advantageous metabolites, which have a favorable effect on host health and show promise for applications in probiotic preparations and food additives. Bifidobacterium fermented products are progressively being utilized in the development of probiotic drinks, yogurt and functional foods. Therefore, this article briefly describes the production pathways, health benefits and application of beneficial metabolites of Bifidobacterium, aiming to provide a reference for the development and application of Bifidobacterium metabolites in the food, pharmaceutical and nutraceutical fields. Related Articles | Metrics

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A Review of Commonly Used ‘Static’ and Dynamic Sensory Description Methods ZHANG Zheting, YANG Aolin, XU Kunli, JIANG Kexin, MENG Fanyu, WANG Bei, JIANG Tao FOOD SCIENCE    2024, 45 (17): 277-286.   DOI: 10.7506/spkx1002-6630-20231129-251 Abstract （457）   HTML （24）    PDF（pc） （5157KB）（138）       Knowledge map    Save The sensory characteristics of foods have become an important part of measuring the quality of foods, and the descriptive analysis of sensory characteristics is of great significance to the evaluation of the sensory characteristics of foods. Currently, the commonly used ‘static’ sensory descriptive methods include quantitative descriptive analysis (QDA) primarily based on expert panels, and the check-all-that-apply (CATA) and rate-all-that-apply (RATA) methods that are available for experts or consumers to profile the overall sensory characteristics of a product. However, the sensory characteristics of foods can change during consumption, so ‘static’ description methods are unable to fully and accurately represent the sensory characteristics of food products and their delicate changes. Therefore, dynamic sensory description methods such as temporal check-all-that-apply (TCATA), time intensity (TI), and temporal dominance of sensation (TDS), which more accurately and completely describe the sensory characteristics of food products, have attracted great attention. In this article, several common ‘static’ and dynamic sensory description methods and their applications are introduced in order to provide methodological guidance for research on the sensory characteristics of food products. Related Articles | Metrics

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Research Progress in Bioactive Components and Health Benefits of Red Raspberry SUN Huajun, CUI Fangzheng, LIU Ying, ZHU Sijing, LI Yue FOOD SCIENCE    2025, 46 (2): 268-279.   DOI: 10.7506/spkx1002-6630-20240719-204 Abstract （469）   HTML （31）    PDF（pc） （2117KB）（137）       Knowledge map    Save Red raspberry is a fruit tree of the Rubus genus in the Rosaceae family. The fruits, leaves, seeds and other parts of red raspberry are rich in polysaccharides, flavonoids, phenolic compounds and other bioactive substances, which have many beneficial health effects such as improving immunity, preventing cardiovascular diseases, and inhibiting the growth of cancer cells. Red raspberry is reputed as a ‘golden fruit’ with commercial application value and drug research value. This paper comprehensively reviews the nutrient composition and content of red raspberry as a function of variety, harvest time and part, and it systematically summarizes health benefits of different parts of red raspberry such as antioxidant, anti-inflammatory, antibacterial, anti-cancer, and metabolic syndrome-alleviating functions as well as their mechanisms of action and application. This review seeks to contribute to a better understanding of the health benefits of red raspberry and to its high-value utilization and deep processing. Related Articles | Metrics

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Metabolomic Analysis of the Chemical Composition of Chongjue Luohan Tea QIAN Yuanfeng, YANG Gaozhong, XU Weilin, XU Guodong, DENG Huifang, LAN Bingying, LIN Zhi, LÜ Haipeng FOOD SCIENCE    2025, 46 (3): 138-145.   DOI: 10.7506/spkx1002-6630-20240627-193 Abstract （301）   HTML （32）    PDF（pc） （2354KB）（137）       Knowledge map    Save To elucidate the chemical material basis of the flavor quality of Chongjue Luohan tea, four representative tea samples (Zifu, Ankang, Ping’an and Jufu teas) were analyzed by sensory evaluation and metabolomics based on ultra-high performance liquid chromatography-quadrupole-mass spectrometry (UPLC-Q-MS). The results showed that Luohan tea contained higher levels of tea polyphenols, ranging from 13.7% to 18.1%, than traditional black tea (9.6%). In addition, a total of 206 secondary metabolites were identified in Luohan tea, including flavonoids (71), amino acids and their derivatives (31), organic acids (24), nucleotides and their derivatives (19), phenolic acids (16), alkaloids (12), and saccharides and their derivatives (7). Multivariate statistical analysis pinpointed 46 differential metabolites. Notably, Zifu and Ankang tea samples contained higher levels of bitter and astringent components, such as flavanols, proanthocyanidins and flavanol glycosides, whereas Ping’an and Jufu tea samples were richer in umami and sweet components, such as L-asparagine and L-theanine. The results of this study provide a reference for research to develop new types of Luohan tea. Related Articles | Metrics

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Analysis of Components in a Novel Kombucha and Prediction of Its Potential Active Compounds with Regulatory Effects on Metabolic Syndrome Using Metabolomics and Network Pharmacology CHEN Jialing, WANG Jing, LIN Simin, QIAN Xueqin, RUAN Hui FOOD SCIENCE    2025, 46 (8): 247-258.   DOI: 10.7506/spkx1002-6630-20241031-202 Abstract （420）   HTML （52）    PDF（pc） （7746KB）（137）       Knowledge map    Save Objective: To explore the composition of metabolites in kombucha fermented by a mixed culture of Acetobacter xylinus, Lactobacillus fermentum and Zygosaccharomyces bailii and to predict its potential active compounds with regulatory effects on metabolic syndrome so as to provide a theoretical basis for the development and utilization of functional kombucha beverages. Methods: Non-targeted metabolomics based on ultra-high performance liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS) was employed to identify the metabolites in the kombucha, and the mechanism by which the key compounds regulate metabolic syndrome was analyzed by molecular docking and network pharmacology and verified by in vitro activity assays. Results: A total of 1 148 metabolites were identified from the novel kombucha. The results of principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) indicated that 68 metabolites were significantly up-regulated. Network pharmacology analysis selected 10 key functional components, 382 compound targets and 155 disease intersection targets. Gene ontology (GO) function and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis identified 1 490 biological processes, 96 cellular components, 145 molecular functions and 172 pathways. Network topological analysis identified eight core targets including INS, IL6, LEP, TNF, ALB, STAT3, IL1B, and TP53. The results of molecular docking showed that kaempferol-7-neohesperidin, raffinose, simmondsin, and taxifolin had the best binding effect to eight receptor proteins. The results of in vitro activity assays showed that the Kombucha had good scavenging activity against 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, as well as inhibitory activity against α-amylase, α-glucosidase and pancreatic lipase. Conclusion: The novel kombucha contained a variety of active metabolites, which exertedvregulatory effects on metabolic syndrome through a multi-component, multi-target and multi-pathway mechanism. The kombucha may be a functional beverage for regulating metabolic syndrome. Related Articles | Metrics

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Bioactivity and Structural Characterization of Soluble Dietary Fiber from Lyophyllum decastes HE Shanshan, LIU Liping, LIU Yanfang, FENG Jie, WANG Guangqiang, WANG Wenhan, ZHANG Jinsong FOOD SCIENCE    2025, 46 (9): 39-47.   DOI: 10.7506/spkx1002-6630-20240919-152 Abstract （346）   HTML （35）    PDF（pc） （4515KB）（137）       Knowledge map    Save Soluble dietary fiber (SDF) from edible mushrooms has good biological activity. In order to develop and utilize SDF from edible mushrooms, the present study determined the SDF contents in different edible mushrooms by sequential enzymatic hydrolysis. SDF-rich mushrooms were selected and evaluated for their in vitro antioxidant activity, nitrite adsorption capacity, in vitro glucose-lowering (glucose adsorption capacity, α-amylase inhibitory and α-glucosidase inhibitory activity) and lipid-lowering (cholesterol esterase, pancreatic lipase, and cholesterol micelle solubility inhibitory activity) activities. Finally, SDF from Lyophyllum decastes, which had the best overall bioactivity among all tested species, was selected for structural characteristic analysis. Monosaccharide analysis showed that SDF from L. decastes consisted of glucose, galactose, mannose and glucuronic acid. Fourier transform infrared (FTIR) spectroscopy showed that the SDF exhibited characteristic absorption peaks of polysaccharides. Scanning electron microscopy (SEM) showed that it possessed an obvious porous structure. The results of this study indicate that the SDF from L. decastes is an excellent ingredient for functional foods with hypoglycemic and hypolipidemic activity. Related Articles | Metrics

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Dietary Recommendation Based on Multi-objective Optimization Integrating Nutritional Knowledge and Preference-Health Balance JIN Ying, MIN Weiqing, ZHOU Pengfei, MEI Shuhuan, JIANG Shuqiang FOOD SCIENCE    2025, 46 (6): 29-37.   DOI: 10.7506/spkx1002-6630-20240724-238 Abstract （489）   HTML （31）    PDF（pc） （5096KB）（136）       Knowledge map    Save We proposed a dietary recommendation method based on multi-objective optimization integrating nutritional knowledge and preference-health balance. The method captured user preference through food nutrition knowledge embedding, and employed a multi-objective optimization algorithm to balance the dietary preference of users with their nutritional health needs. Personalized recipe recommendation was performed based on the nutrition-guided food knowledge-aware network (NG-FKN), followed by nutritional food combination recommendation (NFCR). The NG-FKN extracted relevant information from the food nutrition knowledge graph, providing guidance to capture user preferences in order to achieve personalized recommendations for nutritional recipes. NFCR optimized multiple objectives in preference and health using the non-dominated sorting genetic algorithm (NSGA) based on nutritional dominance. In addition, we constructed a food-user interaction dataset, which contained 19 669 recipes, and we assessed the proposed method on this dataset. We also introduced two indicators, China healthy diet index (CHDI) and food variety score (FVS), to evaluate the nutritional value of the recommended recipes. The experimental results on the proposed dataset showed that our method was superior to current popular methods, further improving the recommendation performance of dietary nutrition. Related Articles | Metrics

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Effects of Ultrasonic-Assisted Application of Yeast Extract and Trehalose on Mass Transfer Kinetics and Quality Characteristics during Low-Salt Curing of Pork ZHANG Xiaoming, LÜ Yanchi, SHANG Lei, SUN Jingyi, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai FOOD SCIENCE    2025, 46 (14): 248-256.   DOI: 10.7506/spkx1002-6630-20241212-092 Abstract （266）   HTML （25）    PDF（pc） （4802KB）（136）       Knowledge map    Save This study focused on the demand for salt reduction in meat product processing. Controlled experiments were designed to investigate variations in the sodium chloride (NaCl) content, moisture content, color parameters, water distribution, and cooking loss rate of pork under different curing methods. The aim was to evaluate the impact of ultrasonic-assisted low-sodium curing with yeast extract (YE) and trehalose on the curing efficiency and eating quality of pork. The results showed that the ultrasonic-assisted curing treatment significantly increased the diffusion rate of NaCl (P < 0.05). The treatment decreased the cooking loss to 22.61% (𝑃 < 0.05) while increasing the moisture content to 78.9%. In addition, the surface color became more vivid and bright red. The textural properties including hardness, resilience, and chewiness were significantly improved. Low-field nuclear magnetic resonance (LF-NMR) analysis revealed the water distribution in pork muscle became more homogeneous. The pork sample subjected to this treatment had the highest score in sensory evaluation. Thus, ultrasonic-assisted treatment with yeast extract and trehalose effectively enhances the mass transfer of salt and moisture and significantly improves pork quality under sodium-reduced conditions. Related Articles | Metrics

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Research Progress in Lactoferrin’s Role in Alleviating Intestinal Barrier Dysfunction LI Yi, REN Xinxin, WANG Qin, HE Xiaoyun FOOD SCIENCE    2025, 46 (2): 317-326.   DOI: 10.7506/spkx1002-6630-20231113-100 Abstract （365）   HTML （25）    PDF（pc） （2491KB）（136）       Knowledge map    Save The intestinal barrier plays a crucial role in maintaining homeostasis in the body. When the intestinal mucosa is damaged, the tight junctions between intestinal cells are disrupted, and the intestinal flora becomes imbalanced, a variety of diseases can arise. Natural active proteins are pivotal in the repair of the intestinal barrier. Lactoferrin, a glycoprotein abundant in mammalian milk, exhibits a range of biological functions such as antioxidant, anti-inflammatory and antibacterial functions. Numerous studies have shown that lactoferrin elevates the levels of intestinal tight junction proteins, promotes the growth and development of intestinal cells, down-regulates the expression of inflammatory factors, regulates the immune response and intestinal microbial diversity, and contributes to the maintenance of intestinal barrier homeostasis. In this paper, a review on the alleviation of intestinal barrier dysfunction by lactoferrin is conducted, aiming to gain a better understanding of the mechanisms underlying lactoferrin’s role in alleviating intestinal injury and to provide insights for the development of lactoferrin-based interventions in intestinal diseases. Related Articles | Metrics

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Protective effect of Ganoderma atrum polysaccharides against cadmium-induced renal cell injury in human embryos linchun wang Qing-Hai ZHANG FOOD SCIENCE    Accepted: 04 March 2025

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Research Progress in Immobilization of Protease and Its Application in Food Industry CHEN Shangwen, DENG Qianchun, ZHOU Bin, TANG Xiaoqian, PENG Dengfeng, CHEN Yashu, DENG Ziyu FOOD SCIENCE    2024, 45 (17): 253-264.   DOI: 10.7506/spkx1002-6630-20231214-115 Abstract （340）   HTML （23）    PDF（pc） （5823KB）（136）       Knowledge map    Save Protease has a wide range of applications in actual production, but its free form has poor resistance to adverse external environments, readily causing activity losses. Moreover, free protease is difficult to recover, limiting its application in the food industry. Enzyme immobilization technology can solve these problems well. This article summarizes recent research on immobilized protease from two aspects: immobilization carriers and methods, points out possible challenges, and proposes possible future research directions. Subsequently, this review discusses the great potential of immobilized protease in improving the functional properties of proteins and preparing functionally active peptides. Therefore, the application of more forms of immobilized proteases in the food industry is an important development direction in the future. Related Articles | Metrics

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Research Progress in Lactoferrin-Based Nanoparticle Delivery of Food Functional Factors WANG Teng, ZHANG Yiran, ZHANG Feng, LI Yi, PANG Yang, HE Xiaoyun FOOD SCIENCE    2024, 45 (17): 357-365.   DOI: 10.7506/spkx1002-6630-20231124-201 Abstract （296）   HTML （25）    PDF（pc） （5722KB）（135）       Knowledge map    Save Lactoferrin has various beneficial bioactive functions as well as good biocompatibility and safety. Lactoferrin-based nanoparticles have found wide applications for packaging, protecting, and delivering food functional factors. This article reviews the structure of lactoferrin, lactoferrin receptors, and the functions of lactoferrin-based nanoparticles in the delivery of food functional factors, with a focus on the progress made in the past five years in lactoferrin-based nanoparticles for improving the bioavailability, stability, gastrointestinal absorption efficiency and controlled release of food functional factors. Currently, the use of lactoferrin-based nanoparticles significantly enhances the stability and bioavailability of functional factors in foods and increases the effective concentration and duration of these factors in the body. However, there are still numerous limitations and obstacles for lactoferrin-based nanoparticles, highlighting the need for further design and research. Related Articles | Metrics

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Gel Properties of Low-Methoxyl Pectin-Sodium Alginate Composite Gel Systems ZHAO Wei, BI Jinfeng, MA Youchuan, YI Jianyong FOOD SCIENCE    2024, 45 (20): 107-114.   DOI: 10.7506/spkx1002-6630-20240315-116 Abstract （477）   HTML （52）    PDF（pc） （8180KB）（135）       Knowledge map    Save Composite gel network systems were prepared by mixing sodium alginate (ALG) with low methoxyl pectin (LMP) with the addition of Ca2+. The effect of different LMP/ALG ratios and Ca2+ concentrations on gel properties including gel strength, moisture state and gel network structure was investigated. At an LMP/ALG ratio of 3:7, the largest gel strength of 0.545 N. The gel strength increased with the increase in Ca2+ concentration, and the gel network showed a dense microstructure with small pores. The rheological properties of the composite gels were analyzed based on three strain models, revealing that the two polysaccharides formed an interpenetrating network in the composite gel system. This study provides a scientific reference and theoretical basis for improving the gel properties of ALG and LMP and for expanding their applications in foods. Related Articles | Metrics

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Deep learning-powered machine vision technology for intelligent perception of fruits and vegetables quality: Progress, challenges, and prospects FOOD SCIENCE    Accepted: 17 June 2025

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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 （255）   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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Research Progress on Biotransformation of Agri-food Lignocellulosic Biomass Waste into Vanillin ZHOU Man, LI Chenglin, LIN Kailin, CHEN Luyi, WANG Ziyi, YANG Xinying, JIANG Haiyan, ZHANG Xiaoxue, HUANG Xiaoqi, ZHOU Cunshan FOOD SCIENCE    2025, 46 (2): 248-259.   DOI: 10.7506/spkx1002-6630-20240605-022 Abstract （418）   HTML （23）    PDF（pc） （2579KB）（134）       Knowledge map    Save Vanillin is one of the most in-demand spices in the world, which is widely used in various industries such as food, medicinal, and chemical industries. The process of extracting natural vanillin from plants is cumbersome with a limited yield. The chemical synthesis of vanillin faces several issues such as insufficient quality and safety. Microbial transformation is safe and efficient, making it suitable for large-scale production of vanillin. In recent years, due to energy shortages, resource scarcity, and environmental pollution, there has been a rapid development in the production of vanillin by the biotransformation of low-cost, widely available, and renewable agri-food lignocellulosic biomass waste as substrates. This article introduces the types and sources of commercial vanillin, the biotransformation pathway of lignin into vanillin by a process termed biological funneling, and the biosynthesis pathway of vanillin using lignin-derived compounds and glucose as fermentation substrates. It reviews recent progress on the microbial transformation of agri-food lignocellulosic biomass waste into vanillin from three perspectives: strain screening, optimization of cultivation conditions, and metabolic engineering to enhance vanillin production. Moreover, the challenges and potential solutions for current research are discussed. This article will provide valuable guidance for the production of vanillin through the biotransformation of agri-food lignocellulosic biomass waste. Related Articles | Metrics

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Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel HE Yingxia, XIE Kaijun, WANG Gaowei, CHEN Shuang, XU Yan FOOD SCIENCE    2025, 46 (9): 63-68.   DOI: 10.7506/spkx1002-6630-20240913-109 Abstract （392）   HTML （34）    PDF（pc） （2694KB）（133）       Knowledge map    Save To address the limitation in sensory evaluation of taste characteristics of baijiu, this study systematically gathered taste descriptors of baijiu from literature reviews, baijiu review websites, consumer questionnaire survey, and descriptive analysis of baijiu samples collected from multiple sources. The taste descriptors were screened, sorted out and classified by domestic and international methods for flavor wheel construction of liquors. A total of 38 taste descriptors were identified, which were primarily classified into five categories, namely, basic taste, pungency, texture, body and aftertaste, and defined or interpreted. Besides, the citation frequency of each descriptor was determined by selecting appropriate items. Finally, a taste wheel of baijiu with a relatively quantitative reference framework was constructed. Its development and application provide a powerful and effective auxiliary tool for the quality evaluation and promotion of baijiu. Related Articles | Metrics

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Application of Artificial Intelligence Algorithms in the Field of Antimicrobial Peptide Prediction QIAN Yuchen, NIE Ting, HUA Yanming, XU Shiying, GUO Sheng, ZHANG Xin, LUO Xiaohu, LIU Yanan FOOD SCIENCE    2025, 46 (11): 384-396.   DOI: 10.7506/spkx1002-6630-20241126-174 Abstract （421）   HTML （27）    PDF（pc） （2607KB）（132）       Knowledge map    Save Antimicrobial peptides, as small molecular peptides with extensive antibacterial activity, have shown great potential in food preservation and other fields because of their unique antibacterial mechanism. However, traditional screening methods are time-consuming and resource-consuming, and often yield antimicrobial peptides with poor stability and high cytotoxicity, limiting their wide application. In recent years, the rapid development of artificial intelligence technology has brought new opportunities for research on antimicrobial peptides. Artificial intelligence algorithms can be continuously optimized based on prior knowledge and real-time data, which significantly improves the prediction efficiency of antibacterial peptides and reduces research and development costs. Additionally, these algorithms offer the possibility to explore the diversity of antimicrobial peptides and optimize their properties. Currently, several specialized databases have been established, providing rich resources for algorithmic model training. Furthermore, multi-source bioinformatics data such as genomics, transcriptomics and proteomics are also widely used to predict antimicrobial peptides, with a view to identifying peptides with potential antimicrobial activity more accurately. This article reviews the principles and applicability of various current artificial intelligence algorithmic models for predicting antimicrobial peptides, and explores prediction models specifically designed to address the dilemma facing the application of antimicrobial peptides. It aims to guide readers in selecting and designing artificial intelligence algorithms and to promote their innovative applications in the fields of food safety and human health. Related Articles | Metrics

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Effect of Mitochondrial Tu Translation Elongation Factor on Water-holding Capacity of Qinchuan Cattle Meat during Postmortem Aging SI Jianfang, ZHANG Jing, GAO Shuang, MA Jiarong, CAO Songmin, LI Yalei, LUO Ruiming FOOD SCIENCE    2025, 46 (1): 1-10.   DOI: 10.7506/spkx1002-6630-20240115-126 Abstract （305）   HTML （78）    PDF（pc） （2341KB）（132）       Knowledge map    Save In order to investigate the effect of mitochondrial Tu translation elongation factor (TUFM) expression on the water-holding capacity (WHC) of meat during the postmortem aging of Qinchuan cattle meat, changes in the pH, storage loss, centrifugal loss, cooking loss, and water distribution of the longissimus dorsi of Qinchuan cattle as well as its myofibrillar protein degradation were determined after different aging durations at 4 ℃. Besides, TUFM expression and content as well as beclin 1 expression were examined after 0, 96 and 192 h of aging. The results showed that myofibrillar protein was degraded during the postmortem aging process, and there was a close relationship between the expression of TUFM and beclin1 protein and the WHC of beef. Proteomics revealed consistent changing trends between the expression of TUFM and its content. In general, beclin1 protein expression, storage loss, centrifugal loss, and cooking loss initially increased and subsequently decreased, whereas the opposite was true for pH. Pearson’s correlation analysis showed that the expression of TUFM was highly significantly positively correlated with low-field nuclear magnetic resonance peak area ratio P2b and beclin 1 protein expression (P < 0.01), significantly positively correlated with storage loss, centrifugal loss, and cooking loss (P < 0.05), highly significantly negatively correlated with P21 (P < 0.01), and significantly negatively correlated with P22 (P < 0.05), but had no significant correlation with pH (P > 0.05). Through proteomics, 23 differential proteins related to TUFM were identified, and Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the differential proteins could mediate cellular autophagy by participating in energy metabolism through a variety of pathways. Pearson’s correlation analysis showed that five differential proteins (ATP5F1D, EEF1A2, GSPT1, NDUFB5, and SUCLG1) were significantly correlated with WHC (P < 0.05, P < 0.01). From these analyses, it is clear that there are six proteins including TUFM that affect the WHC of meat by affecting cellular autophagy positively or negatively through various pathways such as energy metabolism and oxygen transport. Related Articles | Metrics

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Regulatory Effect of Soybean-Derived Exosome-like Nanovesicles on Lipid Metabolism in a High Fat-Induced Caenorhabditis elegans Model GAO Mingwei, ZHANG Ziwen, ZHU Zhenzhu FOOD SCIENCE    2024, 45 (22): 103-111.   DOI: 10.7506/spkx1002-6630-20240424-221 Abstract （430）   HTML （20）    PDF（pc） （4254KB）（132）       Knowledge map    Save Objective: To investigate the regulatory effect of soybean-derived exosome-like nanovesicles (SELNs) on lipid metabolism in Caenorhabditis elegans. Methods: SELNs were isolated and purified from soybean by ultracentrifugation combined with sucrose density gradient centrifugation. The composition of SELNs was analyzed. The stability of SELNs to in vitro digestion was evaluated. The effects of SELNs (1–100 μg/mL) on the content of lipid droplets in hyperlipidemic C. elegans induced by sodium palmitate (SP) were monitored by two staining methods for neutral lipids: Nile red (NR) and oil red O (ORO), and the content of triglyceride (TG) was determined. The effects of SELNs on the expression of key genes associated with lipid metabolism in C. elegans were analyzed by polymerase chain reaction (PCR). Results: SELNs were rich in lipid, protein and nucleic acid. The structure of SELNs was stable in the stomach acid environment but was broken in the intestinal fluid. SELNs inhibited the formation of lipid droplets induced by SP, significantly down-regulated the abnormal increase in the relative mRNA expression of fat-5, fat-6 and fat-7 induced by SP, and up-regulated the relative mRNA expression of aak-2. Meanwhile, SELNs significantly up-regulated and down-regulated the relative expression of daf-2 and daf-16, respectively. Conclusion: Moderate intake of SELNs can regulate the expression of key genes associated with lipid metabolism, inhibit lipid droplet generation, and consequently reduce lipid deposition. Related Articles | Metrics

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Antibacterial Effects and Mechanisms of Three Polyphenols against Shewanella putrefaciens WANG Xiaoyun, ZHANG Ting, HUANG Jian, SHI Liu, CHEN Sheng, GUO Xiaojia, WANG Lan, WU Wenjin, SUN Weiqing, Xiong Guangquan FOOD SCIENCE    2024, 45 (16): 1-9.   DOI: 10.7506/spkx1002-6630-20230901-008 Abstract （333）   HTML （32）    PDF（pc） （4031KB）（132）       Knowledge map    Save This study was performed to investigate the inhibitory mechanisms of 3 plant polyphenols, grape seed extract (GSE), lotus seed proanthocyanidins (LSPC) and lotus root polyphenol extract (LRPE), against Shewanella putrefaciens. Their antibacterial effects were determined in terms of minimum inhibitory concentration (MIC) and the growth curve of S. putrefaciens. By scanning electron microscopy (SEM), relative conductivity, propyridine iodide (PI) staining, alkaline phosphatase (AKP) activity, extracellular protein content, nucleic acid leakage, Na+ K+ -ATPase activity and membrane protein fluorescence analysis, the antibacterial mechanism was explored. The results showed that the MICs of GSE, LRPE and LSPC were 31.25, 62.25 and 125.00 μg/mL, respectively. After S. putrefaciens was treated with the polyphenols, the position of membrane proteins was changed, the fluorescence intensity was reduced, the morphology was altered, the surface became wrinkled and sunken, and the growth was significantly inhibited. In addition, the activity of extracellular AKP, the contents of nucleic acid and extracellular protein in the bacterial suspension, relative conductivity and PI intake were significantly increased, and Na+ K+-ATPase was inactivated to a certain extent, thereby leading to cell death. Related Articles | Metrics

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Non-Targeted Metabolomics Analysis of Differences in Fruit Metabolites of Different Plum Varieties CHANG Xiaoxiao, PENG Cheng, CHEN Huiqiong, QIU Jishui, LU Yusheng FOOD SCIENCE    2024, 45 (16): 151-160.   DOI: 10.7506/spkx1002-6630-20230901-005 Abstract （255）   HTML （26）    PDF（pc） （3775KB）（132）       Knowledge map    Save A total of 951 metabolites including 489 primary ones and 315 secondary ones were detected in plum fruit from 5 different varieties/lines in Guangdong by non-targeted metabolomics. For all plum varieties/lines, lipids were the most abundant primary metabolites, followed by sugars, alcohols, amino acids and organic acids, while the contents of nucleotides and vitamins were relatively low. Polyphenols were the most abundant secondary metabolites, followed by plant hormones, alkaloids and terpenoids, while the contents of phenylpropanoids and lignan were very low. The most abundant lipid component in Dami plum was undecanoic acid, accounting for 92.9% of the total lipids. The content of sugar in the fruit of plum is second only to lipid. The most abundant sugar in Dami plum was turanose, 9.5, 8 and 14.6 times as abundant as sucrose, glucose and fructose, respectively, which might be the major contributor to the honey flavor in Dami plum. A total of 170 amino acids and their derivatives were identified, greater than that of any other primary metabolites. L-malic acid was the major organic acid, accounting for 57.1% of the total organic acids and their derivatives. VB6 was the most abundant vitamin, accounting for 51.5% of the total vitamins. Flavonoids were the most abundant polyphenols, accounting for 77.7% of the total polyphenols. Altogether, 84, 73, 113 and 34 differential metabolites were identified between Dami plum and Qingpi, Xiaomi, Hongxian and Daguochishu Sanhua plum, respectively. Metabolic pathway enrichment analysis of differential metabolites showed that the differential metabolites of the 4 groups were mainly enriched in amino acids, flavonoids, anthocyanins, alkaloids and synthetic and metabolic pathways. The major differential metabolites between Daguochishu Sanhua and Dami plum were flavonoids and phenols such as C-pentosyl-luteolin-C-hexoside, dopamine and trilobatin, and nucleotides such as nicotinamide adenine dinucleotide and β-nicotinamide mononucleotide. These substances may be the key differential metabolites between the 2 varieties at the mature stage. Related Articles | Metrics

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Effects of Different Milling Methods on the Quality of Whole Wheat Flour DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei FOOD SCIENCE    2025, 46 (3): 196-203.   DOI: 10.7506/spkx1002-6630-20240807-061 Abstract （325）   HTML （28）    PDF（pc） （2115KB）（131）       Knowledge map    Save To investigate the effect of milling equipment on the quality of whole wheat flour, four whole wheat flours with similar average particle sizes were obtained by direct crushing methods (hammer cyclone mill, gear mill, and low-temperature impact mill) and back addition method (Chopin mill), and their nutritional compositions, polyphenol contents, damaged starch contents, and gelatinization properties were evaluated. The particle size distribution of the resulting brans and the rheological properties of dough made from each of the four whole wheat flours were analyzed. The results showed that back addition had less damaging effect on bran than direct crushing. Among the three direct crushing methods, the particle size of bran ground by low-temperature impact mill was the smallest (118.00 μm). The soluble dietary fiber and free polyphenol contents of whole wheat flour ground by low-temperature impact mill were 2.22% and 48.11 mg/100 g, respectively, which were significantly higher than those of all three other flours. The relative content of damaged starch in whole wheat flour prepared by the back addition method was 3.85%, which was significantly lower than that of the direct crushing methods. Moreover, the former had better gelatinization properties and viscoelasticity. The results of this study provide a theoretical basis for the preparation and application of high-quality whole wheat flour. Related Articles | Metrics

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Research Progress on Gel Characteristics and Application of Mung Bean Proteins SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing FOOD SCIENCE    2025, 46 (3): 318-327.   DOI: 10.7506/spkx1002-6630-20240801-008 Abstract （342）   HTML （38）    PDF（pc） （2537KB）（131）       Knowledge map    Save Mung bean proteins have become a new source that can replace animal and soybean proteins due to their high nutritional value and health benefits, and have ideal functional characteristics. As one of their important functional properties, the gel properties of mung bean proteins are widely used in food processing. It is found that the gel properties of mung bean proteins can be enhanced by adding different exogenous substances or by different modification methods to meet the needs of food processing. In this paper, the formation mechanism of mung bean protein gels, the effects of different exogenous additives and processing technologies on the structure and gel characteristics of mung bean proteins are dissected, and the current status of research on the gel characteristics of mung bean proteins is summarized. Finally, the application of the gel characteristics of mung bean proteins in foods is summarized, aiming at providing a reference for furthering the application of mung bean proteins in the food industry. Related Articles | Metrics

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Recent Progress in the Application of Organoid Technology in the Field of Health Foods ZHANG Shaoshi, ZHAO Jian, GUO Yu, YAN Wenjie FOOD SCIENCE    2025, 46 (14): 357-365.   DOI: 10.7506/spkx1002-6630-20241010-047 Abstract （187）   HTML （10）    PDF（pc） （3123KB）（131）       Knowledge map    Save With the continuous improvement of the evaluation system for health food technology, the existing evaluation methods are no longer able to meet the needs of future development. Therefore, it is particularly important to develop a more comprehensive and accurate evaluation system that combines advanced technological means with traditional evaluation models. Organoid technology, as a new biological means, can simulate the structure and function of human organs more realistically, improve the accuracy and reliability of experiments, and reduce the need for animal experiments. This paper explores the potential application of 3D organoid technology in health food research from the perspectives of toxicological evaluation, the absorption and metabolism of functional factors, the research and development of health foods for special populations, and the development of new evaluation models for functionalities. It also puts forward new considerations on the development direction of health food evaluation system. The aim is to provide a more accurate and physiologically relevant technical platform for the evaluation system of health foods, so as to promote the scientific research and development and strict supervision of health foods. 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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Mechanism of Action of Lacticaseibacillus paracasei HNU502 and Fecal Microbiota Transplantation in Alleviating Antibiotic Side Effects CHEN Lin, LI Ao, LI Jiahe, ZHANG Zeng, ZHANG Jiachao FOOD SCIENCE    2025, 46 (3): 1-10.   DOI: 10.7506/spkx1002-6630-20240329-218 Abstract （254）   HTML （44）    PDF（pc） （3636KB）（129）       Knowledge map    Save Antibiotics are effective in treating bacterial infections, but they also disrupt the gut microbiota, thereby causing side effects such as diarrhea, flatulence and indigestion. Probiotics and fecal microbiota transplantation (FMT) have attracted widespread attention due to their ability to restore the balance of the gut microbiota and alleviate various conditions. In this study, the mechanism of action of FMT and the probiotic Lacticaseibacillus paracasei HNU502 in alleviating the side effects of cefotaxime, a common antibiotic, using combination of metagenomics, pathological analysis and gas chromatography. The findings suggested that FMT alleviated antibiotic side effects by restoring the disturbed gut microbiota, while HNU502 worked by reestablishing the balance of the gut microbiota. Both FMT and probiotic supplementation improved gut microbiota composition, but to varying degrees, prevented goblet cell loss, and increased the contents of mucin-2 (MUC-2) and zonula occludens-1 (ZO-1), thus aiding gut mucosal recovery. Moreover, the two approaches ameliorated the metabolic disorders of short-chain fatty acids, inhibited the secretion of pro-inflammatory cytokines such as interleukin (IL)-1β, IL-6 and tumor necrosis factor (TNF)-α as well as blood urea nitrogen (BUN), and effectively reduced virulence factor enrichment. This study contributes to a better understanding of the link between human health and gut microbiota, and provides new therapeutic options for mitigating antibiotic side effects, which is of great significance for improving patients’ health status and quality of life. Related Articles | Metrics

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Changes in Quality and Flavor of Chopped Chili Peppers in Ceramic Jars during Fermentation WANG Hongwei, LIU Hongjuan, QIN Yeyou, XU na, HU Jialiang, YUAN Xiao, LIU Yang, JIANG Liwen FOOD SCIENCE    2025, 46 (3): 169-178.   DOI: 10.7506/spkx1002-6630-20240415-133 Abstract （225）   HTML （27）    PDF（pc） （3182KB）（128）       Knowledge map    Save In order to investigate changes in the quality, flavor and major aroma components of pickled chilies in ceramic jars during fermentation, this study used headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile substances of pickled chilies in ceramic jars from a certain producer after storage for 1–5 years and determined their physicochemical indexes and total bacterial counts. The results showed that the levels of soluble salt-free solids, total acids, total esters, amino nitrogen and total colony count of chopped chili peppers kept changing with storage time, and the quality and aroma kept improving in the first three years, and then the quality declined in the fourth year. A total of 112 volatile compounds were detected, including 22 acids, 12 alcohols, 36 esters, 5 ketones, 9 aldehydes, 5 phenols, 18 hydrocarbons, and 5 other compounds. The volatile composition and content varied with storage time, and 36 volatile compounds with odor activity values (OAVs) greater than 1 were found, which played an important role in the overall aroma of chopped chili peppers. Among them, linalool and methyl salicylate, ethyl salicylate, 4-ethyl-2-methoxyphenol were common to all samples. The samples stored for 1–3 years were superior in terms of organoleptic quality, physicochemical properties and volatile components, while those stored for more than 3 years had a strong aroma but poorer texture. Related Articles | Metrics

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Microbial Metabolism in Fermented Meat Products and Its Influence on the Formation of Flavor Compounds: An Update HU Yingying, Bayinbate·Bayierta, LIU Yue, XU Baocai FOOD SCIENCE    2024, 45 (22): 322-328.   DOI: 10.7506/spkx1002-6630-20240409-073 Abstract （605）   HTML （42）    PDF（pc） （2179KB）（128）       Knowledge map    Save Fermented meat products are a typical representative of traditional meat products, which are highly appreciated by consumers for their unique flavor, texture, and nutritional value. Traditional fermented meat products are often produced by natural fermentation, and different fermentation environments lead to variability in the flavor of fermented meat products. Microorganisms, especially common ones such as lactic acid bacteria, staphylococci, yeasts and molds, play a crucial role in the flavor formation of fermented meat products. Microorganisms in fermented meat products can promote the formation of flavor compounds through protein hydrolysis, amino acid and lipid metabolism, fatty acid metabolism, and carbohydrate metabolism. Herein, we review the types and formation mechanism of volatile flavor compounds in fermented meat products, focusing on the metabolic pathways of the major microorganisms (lactic acid bacteria, staphylococci, yeasts and molds) affecting the flavor formation of fermented meat products. Through this review, we hope to provide a theoretical basis for regulating the flavor properties of fermented meat products. Related Articles | Metrics

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Effects of Different Blanching Methods and Freezing Rates on Textural Properties of Prepared Broccoli ZHAO Yinuo, JIN Xin, BI Jinfeng, XIE Yitong, DU Ting FOOD SCIENCE    2025, 46 (1): 121-130.   DOI: 10.7506/spkx1002-6630-20231202-007 Abstract （310）   HTML （37）    PDF（pc） （2774KB）（128）       Knowledge map    Save This study was conducted to investigate the effects of blanching methods and freezing rates on the textural properties of processed broccoli. Low-field nuclear magnetic resonance (LF-NMR) spectroscopy and physicochemical analysis were used to evaluate the water distribution, water-holding capacity (WHC), electrical conductivity, and hardness of broccoli samples subjected to hot water or steam blanching followed by freezing at −20, −40, and −80 ℃. Besides, the microstructure was observed. The results indicated that the optimal process for maintaining the hardness of broccoli was steam blanching followed by freezing at −40 ℃. The treatment group exhibited the greatest increase in the peak area proportion (A21) of bound water compared with the control group and the strongest water-holding capacity, the inflorescence and stem retaining 66.72% and 62.53% of the initial hardness, respectively, and the relative electrical conductivity increasing to 87.01%. Scanning electron microscopy (SEM) images showed that the integrity of the cellular structure was maintained after the treatment. This study provides theoretical and technical support for maintaining the quality of frozen prepared broccoli in actual production process. Related Articles | Metrics

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Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi FOOD SCIENCE    2025, 46 (5): 142-150.   DOI: 10.7506/spkx1002-6630-20240519-121 Abstract （291）   HTML （38）    PDF（pc） （4921KB）（127）       Knowledge map    Save To achieve high value-added utilization of tea residue, we carried out an in-depth study on the activity and mechanism of action of tea residue proteins and peptides derived from their enzymatic hydrolysis using a protease mixture. Antioxidant activity-guided fractionation of the hydrolysate was performed, and the structure of the purified peptides was identified using liquid chromatography-mass spectrometry (LC-MS). Molecular docking was utilized for simulated analysis of the matched peptides to select peptides with high antioxidant activity. The synthesized peptides were used for in vitro activity validation. The results showed that the purity of the purified antioxidant peptide was (90.06 ± 0.23)%. Totally 25 matched peptides were identified from fraction I, which exhibited high antioxidant activity. Two potent antioxidant peptides, CsTP4 SFDPLG and CsTP10 PLYPGG, were selected from the 25 peptides. The molecular docking results showed that the peptides bound to their target proteins with antioxidant activity mainly through hydrogen bonds and hydrophobic interactions, with binding energy of −3.92 and −7.12 kcal/mol for CsTP4 SFDPLG and CsTP10 PLYPGG, respectively. The synthesized peptides were confirmed to have high in vitro antioxidant activity. This study contributes to understanding the mechanism underlying the interaction between active peptides from tea residues and their target proteins, which will promote the development and utilization of these active peptides in the pharmaceutical and health food fields. Related Articles | Metrics

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Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen FOOD SCIENCE    2025, 46 (7): 11-22.   DOI: 10.7506/spkx1002-6630-20240828-218 Abstract （243）   HTML （27）    PDF（pc） （4290KB）（127）       Knowledge map    Save In this study, lipase-producing lactic acid bacteria (LAB) were isolated from traditional fermented foods and screened for their growth characteristics and lactone-producing ability in a fast-ripened cheese slurry model. The selected strains were used as an adjunct starter culture for making Cheddar cheese. Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) were used to compare changes in the flavor and lactone content of Cheddar cheese made with and without an adjunct starter during ripening at 4, 10 or 14 ℃ for up to 150 days. The results showed that Pediococcus acidilactici 4D and Lactococcus garvieae Y3, two strains with the ability to produce lipase, exhibited better lactone production performance. Sensory evaluation showed that compared with Cheddar cheese without adjunct starter, the cheese added with P. acidilactici 4D had the highest milky and fruity aroma intensity after 90 days of ripening at 10 and 14 ℃, respectively. The cheese added with L. garvieae Y3 showed the highest milky aroma intensity after 120 days of ripening at 14 ℃. Four lactones were identified by GC-MS. The contents of δ-decalactone and δ-dodecalactone in Cheddar cheese with P. acidilactici 4D or L. garvieae Y3 were higher than those in Cheddar cheese without adjunct starter at all three ripening temperatures, and both strains could promote the formation of δ-octolactone. In addition, γ-butyrolactone was identified only in cheddar cheese fermented by L. garvieae Y3. By exploring the effects of ripening temperature and time on the formation of lactones, it was found that the optimal ripening temperature was 14 ℃. The total lactone content of cheese added with P. acidilactici 4D reached the highest level at 90 days of ripening, while that with L. garvieae Y3 reached the highest level at 120 days. Related Articles | Metrics

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Dynamics Change of Metabolites during the Manufacturing Process of Wuyi Rougui Tea (Camellia sinensis cv. Rougui) Revealed by Widely Targeted Metabolomics Analysis CHEN Meichun, CHEN Shanming, MA Qiumei, CHEN Wenfan, CHEN Wenying, LIN Enquan, LAN Jianglin, LIU Bo, WANG Jieping FOOD SCIENCE    2025, 46 (8): 221-234.   DOI: 10.7506/spkx1002-6630-20241009-031 Abstract （194）   HTML （29）    PDF（pc） （4843KB）（126）       Knowledge map    Save In this study, widely targeted metabolomics analysis was used to investigate the dynamic changes of total metabolites of Wuyi Rougui tea during the manufacturing process. The results showed that a total of 783 volatile metabolites and 975 non-volatile metabolites were detected in fresh tea leaves and five manufacturing stages (withering, shaking, fixation, rolling, and drying). After fresh tea leaves were manufactured into primary tea, the content of total volatile metabolites decreased by 70.7% while the content of total non-volatile metabolites increased by 27.8%. During the manufacturing process, the content of total volatile metabolites firstly increased and then decreased, reaching its peak at the shaking stage. The content of total non-volatile substances increased significantly at the withering and shaking (by 24.3%) steps. The results of principal component analysis (PCA) and cluster analysis (CA) showed that the differences in the total metabolites between fresh tea leaves and the withering stage were less than those among the other stages. All the samples at different manufacturing stages could be clearly distinguished. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 556 characteristic compounds, including flavones (alcohols) glycosides, quinic acid, L-aspartic acid, theobromine, palmitic acid, 2-hexanoylfuran, β-ocimene, 3-(4-methyl-3-pentenyl)-furan, (E)-butanoic acid, 3-hexenyl ester, and 2,6,6-trimethylbicyclo[3.2.0]hept-2-en-7-one as differential metabolites to distinguish tea samples at different manufacturing stages. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that free amino acids were significantly enriched at the withering and shaking stages, flavonoids at the drying stage, terpenoids and free fatty at all manufacturing stages, alcohol, ester, ketone and aldehyde compounds at the fixation, rolling, and drying stages. This study provides a theoretical basis for further improving the quality of Wuyi Rougui tea. Related Articles | Metrics

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Simulation and Experimental Studies of Heat and Moisture Transfer and Solute Migration during Hot Air Drying of Apple Slices ZHAO Zhe, YUAN Yuejin, LIU Zhongbin, PENG Yiting, SHE Hailong, YIN Peng FOOD SCIENCE    2025, 46 (10): 231-239.   DOI: 10.7506/spkx1002-6630-20240723-234 Abstract （208）   HTML （11）    PDF（pc） （8737KB）（126）       Knowledge map    Save In order to reveal the underlying mechanism of heat and moisture transfer and solute migration associated with nutrient losses during the drying process of fruits and vegetables and to determine the influence of factors such as the micropore structure characteristics of fruits and vegetables and the capillary force at the pore interface on the drying process, this study employed interdisciplinary knowledge such as pore network modeling and the principle of heat and mass transfer to establish a pore-scale network model for simulating nutrient losses from fruit and vegetable drying. Visual C++ and Matlab were used to design and develop software to simulate and analyze the temperature, moisture, and sugar distribution during the drying process. Hot air drying experiments and model verification were carried out on apple slices as a typical representative of fruits and vegetables. The results showed that the relative error between the simulated values from the drying curve and the experimental values was less than 10%, indicating that the model could effectively simulate the processes of heat and moisture transfer and solute migration in fruit and vegetable drying and reproduce the occurrence of ‘sugar exudation’ in the drying process. The temperature field and the wet field were interlinked with each other, leading to an obvious temperature dividing line at the drying front. Increasing hot air temperature and velocity and decreasing the relative humidity of hot air all accelerated the drying rate and increased the loss of nutrients from the material. The higher the relative humidity of hot air, the faster the material temperature increased in the early stage of drying. The results of this study provide a theoretical basis for the analysis and optimization of the drying quality of fruits and vegetables and for energy saving and efficiency improvement in the drying process. Related Articles | Metrics

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Determination of Auramine O and Curcumin in Durian by QuEChERS-high Performance Liquid Chromatography-tandem Mass Spectrometry LUO Yao, SHEN Jincan, HUANG Changxiong, ZHU Xiaohui, DOU Yuan, YAO Yuxing, ZENG Junfa, WU Fengqi FOOD SCIENCE    2025, 46 (15): 338-345.   DOI: 10.7506/spkx1002-6630-20250220-086 Abstract （244）   HTML （14）    PDF（pc） （3183KB）（126）       Knowledge map    Save A QuEChERS-high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method was developed for the determination of auramine O, curcumin, deoxymethylcurcumin and dideoxymethylcurcumin in durian. The samples were extracted by 0.1% formic acid acetonitrile, purified by 100 mg C18 and 100 mg anhydrous magnesium sulfate. Using 0.1% formic acid aqueous solution and 0.1% formic acid acetonitrile as mobile phase, the samples were separated by Poroshell 120 EC-C18 column, monitored by multiple reaction monitoring in a positive ion mode, and quantitatively analyzed by an external standard method. The results showed that four compounds had good linear relationships in the mass concentration range, and the determination coefficient R2 was > 0.999. The limits of detection and quantitation of auramine O were 0.4 μg/kg and 1.0 μg/kg, respectively. The limits of detection and quantification of curcumin, deoxymethylcurcumin and dideoxymethylcurcumin were 2.0 μg/kg and 5.0 μg/kg, respectively. The average recovery rates were 88.3%-109.3% and the relative standard deviations were 0.59%-8.93% at low, middle and high levels. The developed method is rapid, convenient, sensitive and accurate, and can be used for the determination of auramine O, curcumin, deoxymethylcurcumin and dideoxymethylcurcumin in durian. Related Articles | Metrics

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Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus PAN Guoyang, WANG Yaqi, DENG Li, TONG Xing, YAN Chunyue, AN Feiyu, JIANG Jinhui, WU Rina, WU Junrui FOOD SCIENCE    2025, 46 (5): 1-7.   DOI: 10.7506/spkx1002-6630-20240719-205 Abstract （260）   HTML （42）    PDF（pc） （2674KB）（126）       Knowledge map    Save In order to further analyze the taste characteristics and processing stability of umami peptides from Tetragenococcus halophilus, 41 suspected umami peptides from T. halophilus were tested in this study, and three synthetic peptides (EEEEEE, HAAGMVE, and ESVYAST) with the highest umami values were selected using an electronic tongue. Their taste characteristics were analyzed by sensory evaluation, and the effects of temperature and pH on the stability of the umami peptides were analyzed. The results showed that all three peptides showed umami taste, with perceptual threshold ranging from 0.108 to 0.362 mmol/L. Among them, HAAGMVE demonstrated a particularly potent umami-enhancing effect. The stability analysis results showed that the umami values of EEEEEE, HAAGMVE and ESVYAST increased with increasing pH from 4.0 to 8.0, but remained stable in the temperature range of 25–100 ℃. EEEEEE exhibited the best stability. The results of this study provide a theoretical basis for the development and utilization of umami peptides derived from T. halophilus, and lay a foundation for improving the flavor quality of fermented products and promoting their industrial production. Related Articles | Metrics

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Exploring the Hepatoprotective Effect of Agaricus bisporus Based on Network Pharmacology WANG Jie, WANG Jinmei, LIU Hui, LIU Xuguang, GUO Wenjing, HE Hongping FOOD SCIENCE    2025, 46 (2): 126-137.   DOI: 10.7506/spkx1002-6630-20240614-096 Abstract （278）   HTML （26）    PDF（pc） （4817KB）（126）       Knowledge map    Save To investigate the hepatoprotective components and mechanism of Agaricus bisporus ethanol extract (ABEE), ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analyze and identify the components of ABEE. The active components and mechanism were analyzed using network pharmacology and a mouse model of CCl4-induced acute liver injury. UPLC-MS/MS analysis identified 75 compounds, of which 15 were predicted by network pharmacology to be related to liver injury, with 11 different targets. Animal experiments showed that ABEE significantly alleviated CCl4-induced acute liver injury in mice. Compared with the model group, the high-dose group (1 000 mg/kg) showed significant recovery in liver function indicators such as aspartate aminotransferase (AST), alanine aminotransferase (ALT), and alkaline phosphatase (AKP) (P < 0.001). The antioxidant capacity in mice was significantly enhanced, as evidenced by a significant increase in superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities (P < 0.001) and a significant decrease in malondialdehyde (MDA) content (P < 0.01). Detection of the mRNA and protein expression levels of relevant genes was performed using real-time quantitative polymerase chain reaction (PCR) and Western blot techniques, showing that compared with the model group, the expression of the Bcl-2 in the high-dose group significantly increased (P < 0.001), while the expression of MYC, NF-κB1, RELA and MMP9 significantly decreased (P < 0.01). These results confirmed the predictions, indicating that ABEE might exert its hepatoprotective effect by regulating the expression of Bcl-2, MYC, NF-κB1 and RELA through salicylic acid, palmitic acid, linolenic acid, and chrysin, as well as their associated signaling pathways such as chemical carcinogenesis-receptor activation. This study suggests that ABEE may provide liver protection by inhibiting apoptosis, carcinogenesis, and lipid peroxidation caused by free radicals through multiple components, targets, and pathways. Related Articles | Metrics

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Analysis of Differences in Chemical Components between Ethanol Extracts from Flower Buds and Leaves of Honeysuckle (Lonicera japonica) and Their Anti-aging Mechanisms Using Ultra-high Performance Liquid Chromatography-Quadrupole Electrostatic Field Orbitrap Mass Spectrometry and Network Pharmacology LIU Shupeng, HUANG Houyu, WANG Xiaoxue, HAO Juhui, LI Weidong FOOD SCIENCE    2024, 45 (20): 1-11.   DOI: 10.7506/spkx1002-6630-20240510-070 Abstract （304）   HTML （39）    PDF（pc） （4520KB）（126）       Knowledge map    Save Objective: To investigate the differences in chemical composition between ethanol extracts from Lonicera japonica flos (EELF) and L. japonica leaves (EELL) and their potential anti-aging components and mechanisms. Methods: The chemical compositions of EELF and EELL were determined by ultra-high performance liquid chromatography-quadrupole electrostatic field orbitrap mass spectrometry (UPLC-QE-orbitrap-MS). The effect of feeding Escherichia coli OP50 culture containing different concentrations of EELF or EELL on the life span, mobility, reproductive capacity and oxidant stress resistance of Caenorhabditis elegans was investigated. The potential anti-aging mechanism of EELF and EELL was explored through network pharmacology. Results: A total of 122 compounds were identified in EELF and EELL, including 35 organic acids, 27 flavonoids, 37 iridoid compounds and 23 other compounds. The chemical compositions of EELF and EELL were roughly the same, and the contents of chlorogenic acid and total phenolic acid were also roughly same. The contents of total flavonoids, isochlorogenic acid C and luteolin in EELL were significantly higher than those in EELF, while the content of isochlorogenic acid A was significantly lower than that in EELF. EELF and EELL at all concentrations improved oxidative and thermal stress resistance, prolonged the life span, enhanced the motility and reproductive capacity of the nematode, and decreased the levels of reactive oxygen species (ROS) and lipofuscin. A total of 16 potential bioactive components from EELF and EELL and 59 potential anti-aging targets for them were identified, and the core targets were signal transducer and activator of transcription 3 (STAT3), serine/threonine kinase 1 (AKT1), epidermal growth factor receptor (EGFR), steroid receptor coactivator (SRC), cysteinyl aspartate specific proteinase 3 (CASP3), and tumor necrosis factor (TNF). The anti-aging effect could be exerted by suppressing cancer, reducing lipid and alleviating atherosclerosis through the regulation of the phosphatidyl-inositol 3-kinase/serine-threonine kinase (PI3K/AKT) signaling pathway. Conclusion: EELF and EELL have similar chemical compositions, exert similar anti-aging effects, and have multi-pathway and multi-target characteristics, which provides a reference for their deep development and utilization. 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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Research Progress on Cow Milk Allergy and Techniques for Reducing Its Allergenicity ZHANG Qiuhui, SHEN Jialong, BAI Yubin, YE Feiyan, WANG Xiaopeng FOOD SCIENCE    2024, 45 (18): 315-325.   DOI: 10.7506/spkx1002-6630-20231016-129 Abstract （365）   HTML （28）    PDF（pc） （3165KB）（125）       Knowledge map    Save Cow milk protein is a common food allergen, and cow milk allergy (CMA) has become a common public health problem around the world. Exploring the mechanism of allergy to cow milk protein and developing green and efficient techniques to reduce its allergenicity have become important research topics in the field of foods. In this article, the antigenic epitopes of cow milk allergens are summarized, and the mechanisms and symptoms of cow milk allergy are introduced. The effects and potential mechanisms of different processing techniques (such as thermal processing, high pressure, ultrasound, glycosylation, coupling with polyphenols, enzyme treatment, fermentation and transgenic technology) on the allergenicity reduction of cow milk protein are discussed, and an outlook on future developments in cow milk allergenicity reduction techniques is given. Related Articles | Metrics

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Research Progress on Plant Cell Culture Technology and Its Application in Foods HOU Jie, WANG Jingyi, TONG Leyan, GUO Qianshan, ZHOU Wenjie, LIU Ju, LI Dongnan, BIAN Yuanyuan FOOD SCIENCE    2025, 46 (8): 355-362.   DOI: 10.7506/spkx1002-6630-20241107-057 Abstract （414）   HTML （38）    PDF（pc） （2214KB）（125）       Knowledge map    Save Global climate change and rapid population growth put pressure on global production of food raw materials. The traditional planting industry is affected by climate, environmental and other factors and requires a significant investment of manpower, material resources and financial resources, which limits the production scale of plant foods. Using plant tissue culture technology to obtain callus for use as food resources or food supplements may be an effective way to solve this problem. Generally, plant tissue culture is considered to be an important branch of cellular agriculture, and the use of plant tissue culture technology can not only improve the contents of secondary metabolites in plant cells, but also allow for rapid cell culture and reduce the dependence of crop growth on the natural environment. While functional components obtained from plant cell culture have been widely used in the pharmaceutical, food additive and cosmetic industries, little literature has been found on the direct production of foods from cultured plant cells. In this paper, we review the process, features and food application of plant cell culture technology, and discuss the current challenges and future prospects for the production of plant foods using this technology. Related Articles | Metrics

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Screening and Evaluation of Lactic Acid Bacteria for Hypoglycemic Effect in Type 2 Diabetic mellitus Mice YANG Xiaohua, HONG Jiaqi, WANG Linhao, PAN Liyi, GUO Hezixian, WANG Jie, LIAO Zhenlin FOOD SCIENCE    2025, 46 (8): 151-161.   DOI: 10.7506/spkx1002-6630-20241022-142 Abstract （333）   HTML （28）    PDF（pc） （6261KB）（125）       Knowledge map    Save This study isolated and identified a probiotic strain with hypoglycemic activity from naturally fermented sugarcane residue. The inhibitory effects of the strain and its cell-free supernatant against key digestive enzymes were assessed along with hypoglycemic effects in a mouse model of type 2 diabetes mellitus induced by a high-fat diet and streptozotocin. The results showed that six strains of Lactiplantibacillus plantarum were obtained from naturally fermented sugarcane residue. Among them, the cell-free supernatant of L. plantarum P6 inhibited 96.49% of α-glucosidase activity. The in vivo experiment showed that L. plantarum P6 and its cell-free supernatant could effectively alleviate symptoms such as excessive drinking, eating, and urination, as well as body mass loss and organ enlargement in mice. It could also significantly rescue glucose tolerance and abnormal insulin secretion, effectively reduce the serum levels of triglycerides, total cholesterol, low-density lipoprotein cholesterol, and inflammatory factors (interleukin (IL)-6, IL-10, tumor necrosis factor-α, and lipopolysaccharide), and promote the secretion of high-density lipoprotein cholesterol and glucagon-like peptide-1. Therefore, L. plantarum P6 and its cell-free supernatant have the potential to significantly reduce blood sugar levels and mitigate diabetes-related symptoms. Related Articles | Metrics

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Research Progress on the Mechanisms by Which Natural Active Ingredients from Edible and Medicinal Fungi Regulate Uric Acid Metabolism WEN Jing, YIN Chaomin, FAN Xiuzhi, SHI Defang, YAO Fen, YU Wei, GAO Hong FOOD SCIENCE    2025, 46 (7): 328-336.   DOI: 10.7506/spkx1002-6630-20240902-010 Abstract （293）   HTML （40）    PDF（pc） （2730KB）（125）       Knowledge map    Save Hyperuricemia (HUA) and gout are metabolic disorders caused by excessive levels of uric acid in the body. With the continuous improvement of living standards, the prevalence of HUA and gout has risen year after year, and patients with HUA or gout have become younger, posing a great threat to human health. Recent studies have found that certain natural active compounds in edible and medicinal fungi may have remarkable effects in alleviating HUA. This paper reviews the state-of-the-art research on the process of uric acid metabolism, the pathogenesis of HUA and gout, and the mechanisms through which major active components in edible and medicinal fungi regulate uric acid metabolism. The aim of this review is to provide a reference and guidance for the development and utilization of active compounds in edible and medicinal fungi. Related Articles | Metrics

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Research Progress in Function and Processing of Wheat Oligopeptides WANG Zixi, SHEN Qun, WANG Chao, ZHAO Qingyu FOOD SCIENCE    2025, 46 (7): 337-345.   DOI: 10.7506/spkx1002-6630-20240828-206 Abstract （548）   HTML （40）    PDF（pc） （2196KB）（125）       Knowledge map    Save Wheat oligopeptides are a polypeptide mixture obtained from an enzymatic hydrolysate of wheat protein using specific small peptide separation techniques, which are rich in amino acids such as glutamic acid and proline, and can be easily digested and absorbed. Wheat oligopeptides have abundant bioactive functions, making them promising ingredients for functional products and conferring them potential value for processing and application. This article aims to review the primary preparation methods for wheat oligopeptides and analyze the in vivo and in vitro antioxidant, anti-inflammatory, immunoregulatory, antihypertensive, hypoglycemic and neuroprotective effects and mechanisms of wheat oligopeptides. Moreover, this article introduces the current status of the application of wheat oligopeptides in the fields of food, drug carriers and chemical products, and discusses the potential application value and future directions of wheat oligopeptides. It is expected to provide theoretical references for in-depth studies, processing and application of wheat oligopeptides. Related Articles | Metrics

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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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Research Progress in Short-Chain Fatty Acid Modulation of the Gut-Bone Axis in Bone Metabolism ZHANG Xuan, YANG Xue, LI Xinke, MENG Lu, WANG Jiaqi, ZHENG Nan FOOD SCIENCE    2025, 46 (2): 260-267.   DOI: 10.7506/spkx1002-6630-20240610-060 Abstract （440）   HTML （21）    PDF（pc） （2092KB）（124）       Knowledge map    Save As global aging intensifies, the incidence of age-related bone metabolic disorders, such as osteoporosis, continues to climb. Seeking safe and effective therapeutic interventions is of utmost importance. The modulation of bone metabolism by the gut microbiota and their metabolites has emerged as a focal area of research. Short-chain fatty acids (SCFAs), including acetic, propionic, and butyric acids, exert regulatory effects on bone formation and resorption through the gut-bone axis. Furthermore, SCFAs play positive roles in maintaining bone homeostasis and contribute to the alleviation of inflammatory bone loss. This review synthesizes the current knowledge about the mechanism by which SCFAs regulate bone metabolic homeostasis via endocrine pathways, immune modulation, and enhanced nutrient absorption, hoping to provide a scientific foundation for the prevention and treatment of metabolic bone diseases in the elderly. Related Articles | Metrics

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Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry for Analysis of Differences in Aroma composition of Jasminum sambac ‘Bijian Danban Moli’ flowers at Different Opening Stages ZHANG Yuhang, GU Mengya, XU Mengting, LIN Hongzheng, HONG Yaping, YANG Wenwen, WANG Pengjie, YE Naixing FOOD SCIENCE    2024, 45 (19): 94-103.   DOI: 10.7506/spkx1002-6630-20231106-042 Abstract （305）   HTML （30）    PDF（pc） （21010KB）（123）       Knowledge map    Save In order to study dynamic changes and variations in aroma between single- and double- petal jasmine flowers (Jasminum sambac) during the opening process, headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was used for qualitative and quantitative analysis of jasmine aroma components at different opening periods. The results showed that phenylacetaldehyde, methyl anthranilate, methyl benzoate, α-farnesene, benzyl acetate were the major aroma components of jasmine flower. The contents of aroma components such as β-ethyl phenylacetate, methyl anthranilate, α-stigmasterol and α-farnesene in single-pedal jasmine flowers initially increased and subsequently decreased during the opening process, and so did the contents of aroma components such as benzyl acetate, cis-3-hexenyl benzoate and benzyl benzoate in double-petal jasmine flowers, being higher at the end than in the beginning of the opening period. In addition, benzaldehyde, phenylacetaldehyde, and β-ethyl phenylacetate were the key substances responsible for the fresh and clean aroma of single-pedal jasmine flowers, while hexyl benzoate, cis-3-hexenyl benzoate, and α-farnesene were the key substances contributing to the strong floral aroma of double-petal jasmine flowers. This study provides a basis for the application of single-pedal jasmine flowers in jasmine tea production. 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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Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong FOOD SCIENCE    2025, 46 (8): 131-142.   DOI: 10.7506/spkx1002-6630-20241023-149 Abstract （253）   HTML （28）    PDF（pc） （2687KB）（122）       Knowledge map    Save This study aimed to explore the effect of a commercial starter culture, Hansen DENPSR® Danish lactic acid bacteria, on the texture and flavor characteristics of hand-torn beef jerky. Fermented and non-fermented beef jerky were made from beef round. Two samples of commercial beef jerky with good flavor were taken as controls. Their physicochemical indicators including pH, water activity (aw), basic nutritional components, and color were measured. Their texture and flavor characteristics were determined using a texture analyzer, an electronic nose, an electronic tongue, and gas chromatography-mass spectrometry (GC-MS), and sensory evaluations were performed. The results showed that lactic acid bacteria fermentation significantly reduced the hardness to 6 997.18 g and increased the contents of free amino acids and free fatty acids to 5.66 mg/g and 41 064.73 µg/mL in beef jerky, respectively. Furthermore, it enhanced the flavor and increased the contents of 25 volatile compounds such as alcohols, alkenes, acids, esters, and sulfur-containing compounds. Meanwhile, the odor activity values (OAV) of volatile compounds were calculated to identify key flavor compounds, and odor description query was performed. It was found that compared with the non-fermented control, lactic acid bacteria fermentation reduced the greasy flavor and resulted in the formation of sweet, citrus-like, cabbage-like, and buttery flavors, thereby forming a unique fermented flavor. Related Articles | Metrics

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Thermal Stability Improvement of Alkaline Protease AprEbl by Rational Design and Its Potential Mechanism LUO Yanni, HU Liuxiu, LIU Zhiyu, GAO Xuli, CHEN Yu, WU Chuanchao, LIU Yan FOOD SCIENCE    2025, 46 (12): 109-117.   DOI: 10.7506/spkx1002-6630-20241129-208 Abstract （239）   HTML （17）    PDF（pc） （5503KB）（122）       Knowledge map    Save To obtain alkaline protease with enhanced thermal stability and catalytic activity, this study focused on the alkaline protease AprEbl derived from Bacillus licheniformis B66. Using molecular dynamic simulations, residues N183, G186, S265, S267, and Y320 in AprEbl were identified as highly flexible regions. Computer-aided design was employed to propose mutation sites, and five single-point mutant enzymes were generated using site-directed mutagenesis. Their enzymatic properties were subsequently investigated. Two advantageous mutants were selected for a second round of combinatorial mutagenesis. The results demonstrated that the double mutant S265H/S267F exhibited significantly improved thermal stability compared with the wild-type enzyme, although their specific activities were on par with each other. The half-life of this mutant increased by 7.35-fold at 55 ℃ and 5.01-fold at 75 ℃. Other single-point mutants also displayed better high-temperature tolerance than the original enzyme. This study provides a theoretical foundation for improving the enzymatic properties of alkaline proteases via protein engineering to meet industrial demands. Related Articles | Metrics

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Research Progress on the Regulation of Gastrointestinal Function by Polysaccharides from Edible and Medicinal Mushroom LIU Jianhui, DAI Yi, YUE Yuling, LIU Tuoyu, YANG Wenjian, LU Huan FOOD SCIENCE    2024, 45 (20): 270-279.   DOI: 10.7506/spkx1002-6630-20231129-256 Abstract （392）   HTML （38）    PDF（pc） （2262KB）（122）       Knowledge map    Save The gastrointestinal tract is the largest organ in the human body that communicates with the outside world. It has the functions of digesting food and transporting and absorbing nutrients. The gastrointestinal mucosal barrier secures gastrointestinal function through physical, chemical, biological, and immunologic barriers, and its damage can lead to chronic inflammation or acute and chronic diseases. Polysaccharides are one of the major bioactive substances in edible and medicinal mushroom and can be used as an auxiliary treatment for a variety of gastrointestinal diseases. This article reviews the roles of polysaccharides from edible and medicinal mushroom in regulating gastric health such as eliminating gastric Helicobacter pylori, protecting against gastric mucosal damage and gastric ulcer, and fighting against gastric cancer, summarizes the roles of polysaccharides from edible and medicinal mushroom in maintaining intestinal homeostasis and regulating the intestinal microbiota, alleviating inflammatory bowel disease and inhibiting colon cancer, and analyzes the regulatory mechanisms of polysaccharides from edible and medicinal mushroom on gastrointestinal function. We expect that this review will provide a reference for in-depth research on the promoting effect and mechanism of polysaccharides from edible and medicinal mushroom on gastrointestinal health. Related Articles | Metrics