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Advances in the study of postbiotics to regulate obesity null FOOD SCIENCE    0, (): 0-0.   Abstract （155）      PDF（pc） （564KB）（5123）       Knowledge map    Save Postbiotics are dead bacteria with no vital characteristics and their metabolic components. Since many substances in postbiotics are still biologically active, they are widely used in the prevention and treatment of various diseases because they are safer and more stable than probiotics. In recent years, many studies have shown that postbiotics have the effect of regulating lipid metabolism to improve obesity, which is expected to be a new strategy for the treatment of obesity. Based on this, this paper introduces the harmful effects of obesity and its possible causes of formation, illustrates the potential mechanisms of postbiotic regulation of diseases, reviews the research on the role of postbiotics in the process of obesity regulation from both postbiotic bacteria and postbiotic metabolites, and provides references for the next research on the application of postbiotics in obesity regulation. Reference | Related Articles | Metrics

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Progress on Formation and Inhibition Mechanism of Advanced Glycation End Products xuan wu Na LI Xu Huai-De Mei LI FOOD SCIENCE    0, (): 0-0.   Abstract （326）      PDF（pc） （629KB）（1763）       Knowledge map    Save Advanced glycation end products (AGEs) are a series of stable compounds generated by nonenzymatic interactions between reducing sugars and proteins, lipids or nucleic acids. It has been found that excessive accumulation of AGEs in the body easily leads to occurrence of various chronic diseases such as diabetes, atherosclerosis, Alzheimer's diseases and cardiovascular diseases. It is of great significance to find suitable methods to suppress the AGEs formation for ensuring human health. The intent of this review is to summarize the classification of AGEs, formation process, pathogenic mechanism, and metabolic pathway of AGEs in vivo, with focus on the recent progress on the inhibition means and mechanism of AGEs, so as to provide a theoretical basis for controlling the formation of AGEs. Reference | Related Articles | Metrics

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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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Review on effects of calcium and iron interactions on their absorptions in the intestine Yi LI Yongqiang Cheng Ning Tang FOOD SCIENCE    0, (): 0-0.   Abstract （329）      PDF（pc） （833KB）（1650）       Knowledge map    Save Calcium and iron are essential metal elements for human health, as they play important roles in various metabolic processes such as bone formation and oxygen transport. Their interactions may interfere with each other's absorption and bioavailability, however, calcium and iron deficiencies are common nutritional problems that may cause osteoporosis and anemia, respectively. Therefore, understanding the mechanisms of calcium and iron absorption in the intestine and their interactions is crucial for developing effective strategies to prevent or treat these conditions. Many studies have demonstrated that calcium could inhibit iron absorption on a short-term basis, while long-term studies suggest that calcium supplementation do not affect the overall iron status. This may indicate a transient and adaptive response to calcium intake. The molecular mechanisms involved may include modulation of iron transporters by calcium, but more research is needed to elucidate this process. Furthermore, there are fewer studies on how iron affects calcium absorption, high doses of iron may have a negative effect on calcium absorption and retention, however the specific effect of iron on calcium absorption is not clear, and no comprehensive reviews have been reported on this topic. In this review, the current understanding of the absorption of calcium and iron in the gut, their interaction during the absorption process, and the underlying molecular mechanisms governing their reciprocal effects on absorption are summarized. Above information are valuable in formulating efficient strategies for improving calcium and iron intake and absorption, as well as preventing nutritional deficiencies that have an impact on public health. Reference | Related Articles | Metrics

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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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Research progress on changes of volatile odorants during thermal and storage process of almonds Chen CHEN 周 Qi Zhou Xin-Man LOU Haibin Yuan Huai-Xiang TIAN FOOD SCIENCE    0, (): 0-0.   Abstract （209）      PDF（pc） （496KB）（1172）       Knowledge map    Save Raw almonds are rich in aldehydes, alcohols and other odorants with fresh fruit, dry grass and other odors. The flavor of almonds changed significantly after heat treatment and storage, which greatly affected the flavor quality of almonds. Based on this, this review summarizes the major aroma compounds in raw almonds as well as the major aroma compounds formed by the reactions of Maillard reaction, oxidation of fatty acids, and degradation of amino acids and soluble sugars in roasted almonds. The effects of different thermal processing methods and conditions on the aroma compounds and aroma properties of almonds were compared, and the changes of the main aroma compounds and odor compounds of almonds during storage were summarized, and the rational storage methods and conditions were summarized. Finally, the possible future research directions of almonds and other nuts are summarized, which can provide theoretical basis and reference for flavor quality control during the thermal processing and storage of almonds and other nuts. Reference | Related Articles | Metrics

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Research Progress on the Correlation between Different Dietary Patterns and Hyperuricemia Mediated by Intestinal Flora Han Lu Shi-Jie WANG FOOD SCIENCE    0, (): 0-0.   Abstract （90）      PDF（pc） （947KB）（1097）       Knowledge map    Save Hyperuricemia (HUA) is a disorder of purine metabolism caused by the imbalance of uric acid production and excretion, which can lead to gout and renal function damage in severe cases. At present, the prevalence of HUA/gout in China is increasing and the HUA/gout patients are younger and younger. In recent years, studies have shown that the intestinal flora of patients with HUA/gout is imbalance compared with that of healthy people, and different dietary patterns will affect the level of uric acid by adjusting the intestinal flora. This paper elaborated on the characteristics of intestinal flora of patients with HUA/gout, the effects of intestinal flora on uric acid metabolism, which laid a theoretical foundation for prevention, early diagnosis and auxiliary treatment of HUA/gout. This paper also summarizedand the impact of different dietary patterns on uric acid level, which guided patients to effectively prevent and delay the occurrence of HUA/gout by adjusting their diet patterns. Reference | Related Articles | Metrics

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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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Proteins in barley and their effects on beer brewing Hanhan LIU Zheng-Hui JIANG Chen-Yan Lv FOOD SCIENCE    0, (): 0-0.   Abstract （431）      PDF（pc） （592KB）（864）       Knowledge map    Save As an important cereal crop, barley occupies an important position in feed production and food processing. Among them, the proteins from barley grain have significant effects on beer brewing and beer quality, especially the beer foam and beer turbidity. However, there are few researches on the important proteins in barley including hordein, heat stable protein (protein Z and lipid transfer protein). The information on protein structure is lacking, and the development of protein function only started recently. This paper mainly reviews the structure, properties, functions and applications of the important proteins (hordein, protein Z and lipid transfer protein) in barley, and summarizes the roles and changes of them in beer brewing, which may broaden their applications in food processing, and provide basic foundations for the protein processing and utilization of barley. Reference | Related Articles | Metrics

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Improvement of curcumin combined with aerobic exercise on liver function in rats with non-alcoholic fatty liver disease FOOD SCIENCE    Accepted: 20 August 2024

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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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Research progress and application status of postbiotics Xue-Li LI Yan-Rong GUO Meng-Xuan LAI Hairan Ma FOOD SCIENCE    0, (): 0-0.   Abstract （456）      PDF（pc） （776KB）（741）       Knowledge map    Save Postbiotics is inanimate microorganisms and/or their components that confers a health benefit on the host, and have the advantages of safety and stability, easy storage and production, and clear chemical structure. This paper reviewed the main active ingredients, probiotic functions and application status of postbiotics, elaborated the health benefits of inactivated bacterial cells, bacterial components and bacterial metabolites to the host, summarized the research progress of postbiotics in enhancing immunity, regulating gastrointestinal function, alleviating obesity, maintaining oral health, and preventing osteoporosis, listed postbiotic products in Japan, the United States, Germany and the domestic market, and proposed the challenges and new research directions of postbiotics. Reference | Related Articles | Metrics

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Advances in Research on Aroma Compound-producing Microorganisms null FOOD SCIENCE    0, (): 0-0.   Abstract （260）      PDF（pc） （628KB）（714）       Knowledge map    Save Abstract：The compounds of aromaticity have attracted much attention due to their own aroma, and are widely used in food, medicine, cosmetics, agriculture and other fields. With the development of economy and the improvement of people's living quality in China, the demand for the compounds of aromaticity is increasing day by day. Microorganisms can not only produce compounds of aromaticity, but also produce the compounds of aromaticity by biotransformation. Microbial fermentation is becoming an important way to obtain green compounds of aromaticity. In recent years, the studies on the production of various compounds of aromaticity by microorganisms at home and abroad were summarized in this paper, and the sources, types of compounds, factors affecting the production capacity of aroma-producing microorganisms and related processes were reviewed, in order to provide reference for the development of aroma-producing microorganisms and related research. Reference | Related Articles | Metrics

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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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Advances in microbial diversity and interactions in Kefir Shi-Wei LI FOOD SCIENCE    0, (): 0-0.   Abstract （130）      PDF（pc） （931KB）（700）       Knowledge map    Save Kefir is a kind of natural mixed bacteria fermented dairy products, which mainly contains specific microbial communities such as lactic acid bacteria, yeast and acetic acid bacteria, and it presents good flavor and function. However, the formation mechanism of kefir grain is not clear at present, and it is generally believed that the formation of kefir granules is based on bacterial biofilm as the precursor. This paper reviews the microbial diversity of Kefir in different regions and the effects of microorganisms on the function and flavor of fermented milk, as well as the microbial interactions in Kefir and colony succession during fermentation. The biofilm formation related to Kefir grain formation process was introduced in order to provide some reference for the study of Kefir grain formation mechanism. Reference | Related Articles | Metrics

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Synergistic fabrication and characterization of high-protein and fat-reduced vegetarian mayonnaise stabilized by natural Quillaja saponin and soybean protein isolate null FOOD SCIENCE    0, (): 0-0.   Abstract （280）      PDF（pc） （4314KB）（685）       Knowledge map    Save Natural Quillaja saponin (QS) has been widely used in emulsified foods due to its native source and highly interfacial assembly activity. Owing to the synergistic effect between QS and soy protein isolate (SPI) in the stabilization of stably high-internal-phase emulsion gels, a high-protein and fat-reduced vegetarian mayonnaise was successfully constructed using the soy protein functional ingredient to fully replace the egg yolks. The appearance, droplet size, texture, rheological properties, heat and freeze-thaw of stability of the vegetarian mayonnaise were characterized compared to two representative commercial mayonnaise by static light scattering, laser confocal, texture and rheology. It was found that high-protein and fat-reduced vegetarian mayonnaises (10 g/100g protein, 50 g/100g fat; 11g/100g protein, 40 g/100 fat) were fabricated by the synergistic effect of SPI and QS, and comparable with commercial mayonnaises. In the system, QS not only endowed a viscosity-thinning texture modifier for protein-rich emulsion products, but gave superior thermal stability and freeze-thaw stability to the resulted vegetarian mayonnaise. This finding will provide theoretical and technical guidance for the development and application of "high-protein" and "fat-reduced" plant protein-based emulsified foods. Reference | Related Articles | Metrics

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Research Progress on Functional Properties of Polysaccharide-Based Food Colloids and Their Application in Food Processing YANG Rong, ZANG Yiyu, WU Peng, SUN Cuixia, FANG Yapeng FOOD SCIENCE    2024, 45 (5): 283-292.   DOI: 10.7506/spkx1002-6630-20230410-083 Abstract （963）   HTML （115）    PDF（pc） （4872KB）（672）       Knowledge map    Save Food colloids refer to the common multicomponent heterogeneous dispersion systems found in foods, which can be divided into protein-based and polysaccharide-based colloids according to their components. Those colloids play an important role in food processing, such as thickening, emulsification, suspension, gelling, adhesion, water retention, stabilization and film formation, and are widely used in many fields such as the food processing industry. This article reviews the basic concept, composition, and classification of food colloids, with an emphasis on the functional properties of common polysaccharide-based colloids (carrageenan, agar, sodium alginate, Arabic gum, guar gum, konjac glucomannan, xanthan gum, gellan gum and curdlan) including rheological properties, gel properties, stability and combined use. Furthermore, this article also summarizes the current status and future perspectives of colloids based on polysaccharides from marine algae, plants and microbes in the food processing industry. We believe that this review will provide a theoretical basis for further development and utilization of polysaccharide-based food colloids. Related Articles | Metrics

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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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Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides DENG Wei, WU Li, ZHENG Zhipeng, YI Kexin, LI Yibin FOOD SCIENCE    2024, 45 (13): 75-81.   DOI: 10.7506/spkx1002-6630-20231031-259 Abstract （966）   HTML （169）    PDF（pc） （5611KB）（666）       Knowledge map    Save This study investigated the effects of the addition of Tremella fuciformis polysaccharides on the zeta potential, particle size, contact angle, storage stability, and rheological properties of curcumin-loaded Pickering emulsion. The results showed that the Pickering emulsion stabilized by T. fuciformis polysaccharides had good stability; its particle size decreased from (8.631 ± 0.057) to (6.031 ± 0.056) μm and its zeta potential increased (–51.60 ± 1.51) to (–65.16 ± 0.59) mV with increasing addition of T. fuciformis polysaccharides from 65% to 85% (V/V), showing improved storage stability. The retention rate of curcumin in the Pickering emulsion with 85% T. fuciformis polysaccharides was more than 80% after 21 days of storage. The rheological results showed that all emulsions exhibited weak gel properties and shear-thinning characteristics. As oil-in-water emulsions, they showed a contact angle of less than 90°. The emulsion retained more than 80% curcumin after heat treatment at 65 ℃. Meanwhile, the emulsion had antibacterial activity against both Escherichia coli and Staphylococcus aureus. The results of this study provide a theoretical reference for the development of new Pickering emulsions with T. fuciformis polysaccharides. Related Articles | Metrics

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Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei YIN Kaiping, LIN Duanquan, CHEN Yulei, ZHANG Lingjing, HE Wenxiong, WENG Ling, CAO Minjie, SUN Lechang FOOD SCIENCE    2024, 45 (12): 78-89.   DOI: 10.7506/spkx1002-6630-20230906-049 Abstract （393）   HTML （49）    PDF（pc） （4833KB）（659）       Knowledge map    Save This study investigated the effects of different concentrations (0.1%, 0.3%, 0.5%, 0.8% and 1.0% by mass relative to shrimp meat) of hyaluronic acid (HA) on the gel and physicochemical properties of surimi made from Litopenaeus vannamei. The results showed that adding a certain amount of HA improved the textural characteristics, gel strength, brightness and whiteness of shrimp surimi gel, promoted the transformation of free and immobilized water into bound water, and increased the water-binding characteristics and water-holding capacity. Rheological analysis showed that addition of a certain amount of HA improved the storage moduli of shrimp surimi, but low concentrations of HA could have adverse effects on the apparent viscosity. Chemical force analysis showed that ionic bonds first decreased and then increased, while hydrogen bonds exhibited the opposite trend with the addition of HA. An appropriate amount of HA could improve hydrophobic interactions but the formation of disulfide bonds from sulfhydryl oxidation was also inhibited by HA. Moreover, HA could interact with shrimp surimi proteins, inhibit the formation of protein polymers, change the conformation of proteins, and promote the transformation of the secondary structure of proteins from α-helix to β-structure and random coil. The microstructure of shrimp surimi gel was improved by adding an appropriate amount of HA, becoming more uniform and denser. Among all samples with different levels of HA, shrimp surimi gel with the addition of 0.8% HA had the highest hardness, gumminess, chewiness, gel strength, storage modulus and the densest microstructure, and its water-holding capacity significantly improved when compared with that of the control group (P < 0.05). However, the textural characteristics, gel strength, water-holding capacity and storage modulus of shrimp surimi gel with 0.1% HA were lower than those of the control group, and the microstructure was looser. 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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Structural Characterization and Antioxidant Activity of Walnut Peptides ZHANG Zijie, TIAN Yiling, XIA Junxia, MA Aijin FOOD SCIENCE    2024, 45 (9): 1-8.   DOI: 10.7506/spkx1002-6630-20230531-284 Abstract （842）   HTML （155）    PDF（pc） （8669KB）（633）       Knowledge map    Save This study prepared and structurally characterized peptides with different molecular masses from walnut meal protein by enzymatic hydrolysis with a mixture of two proteases followed by ultrafiltration, and it also explored the antioxidant activities of walnut peptides and their protective effects on oxidative damage in HepG2 cells. The results showed that the antioxidant activity of walnut protein hydrolysate (WPH) with molecular mass < 1 kDa was the strongest, with half-maximal inhibitory concentration (IC50) of 11.47, 35.67 and 49.72 mg/mL for hydroxyl radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacity, respectively. Moreover, the < 1 kDa walnut peptide fraction could reduce the reactive oxygen species (ROS) content and increase the superoxide dismutase (SOD), catalase (CAT) and glutathione reductase (GSH-Rx) and glutathione peroxidase (GSH-Px) activity in HepG2 cells. The walnut peptide was irregular in shape and had a smooth surface and dense structure with numerous rough patterns and pores. The walnut peptide had a maximum absorption peak at 225 nm wavelength. The most abundant secondary structures of the walnut peptide were random coil (36.5%) and β-sheet (36.6%). These results indicate that the < 1 kDa walnut peptide has a protective effect against oxidative damage in HepG2 cells. Related Articles | Metrics

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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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Structural modification and solubility enhancement of Glutenin by pH-migration Bin ZHOU FOOD SCIENCE    0, (): 0-0.   Abstract （93）      PDF（pc） （1419KB）（621）       Knowledge map    Save The unique amino acid composition of Glu leads to its poor solubility, which greatly limits its application in the food industry. The pH shift treatment can induce structural changes of protein and significantly improve the solubility. Therefore, Glu was modified by pH shifting to improve its properties in this paper. The effects of pH migration treatment on the properties of glutenin were investigated by dynamic light scattering, TEM, fluorescence, FT-IR dichroism. The results showed that pH migration could significantly reduce the particle size of Glu aggregates and increase the surface charge of Glu granules. Increase the hydrophobicity and sulfhydryl group content, decrease the disulfide bond content, the effect of alkali migration was more significant than that of acid migration. In addition, base migration treatment significantly improved the solubility of Glu and play an active role in broadening the application range of Glu in food industry. Reference | Related Articles | Metrics

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Exploring the Anti-inflammatory Components of Gastrodia elata B1 and Their Action Mechanism Based on UPLC-Q-TOF-MS/MS and Network Pharmacology XU Ningmeng, DONG Shihao, QIN Fen, SHEN Kaize, LI Weilan, HUA Yan, GUO Lei FOOD SCIENCE    2025, 46 (4): 30-43.   DOI: 10.7506/spkx1002-6630-20240430-291 Abstract （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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Comparison of Polyphenols, Flavonoids and Antioxidant Activities of Different Varieties of Lettuce YU Fei, ZHAO Xiaoyan, ZHOU Changyan, WEI Shiwei, E Hengchao, LI Xiaobei FOOD SCIENCE    2024, 45 (13): 17-25.   DOI: 10.7506/spkx1002-6630-20231013-109 Abstract （1018）   HTML （183）    PDF（pc） （5909KB）（607）       Knowledge map    Save Lettuce is rich in various phenolic acids and flavonoids, making it a good source of dietary polyphenols. This study measured the contents of total phenols and flavonoids and antioxidant capacity of 50 varieties of lettuce (34 green lettuce varieties and 16 red lettuce varieties). Meanwhile, 17 characteristic phenolic acids and flavonoid compounds in lettuce were identified and quantitated using ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-ToF-MS) and ultra-high performance liquid chromatography (UPLC). Then, multivariate statistical analysis was used for classification and correlation analysis. The results showed that the contents of total phenols, total flavonoids, and antioxidant capacity of red lettuce varieties were higher than those of green lettuce varieties. In total, 7 phenolic compounds, namely, chlorogenic acid, caffeic acid, isochlorogenic acid A/B, chicory acid, and luteolin-7-O-β-D-glucuronide, quercetin-3-O-glucuronide, and quercetin-3-O-glucoside were detected, being overall more abundant in red lettuce varieties than the other varieties. The results of multivariate statistical analysis indicated that chlorogenic acid, luteolin-7-O-β-D-glucuronide, and quercetin-3-O-glucoside had higher correlation with the antioxidant capacity of lettuce. In summary, five new red varieties and commercial varieties, such as G21K104, W3088, and H20K6160, and four new green varieties, including G21K212 and G21K117, had higher antioxidant activity. This study provides a reference for lettuce breeding, germplasm resource innovation, and the development of nutritious, healthy and functional products. Related Articles | Metrics

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Effect and Mechanism of Andrias Davidianus Peptide Supplementation Combined with Treadmill Exercise on Weight Loss in Obese Rats Jin QIAN Shaohui Jia FOOD SCIENCE    0, (): 0-0.   Abstract （147）      PDF（pc） （669KB）（598）       Knowledge map    Save Purpose: To evaluate the effect and underlying mechanism of Andrias davidianus peptide (ADP) supplementation combined with treadmill exercise on obesity. Methods: In this study, obesity model rats were fed with high-fat diet, and then randomly divided into model group (HFD), treadmill exercise group (Ex), Andrias davidianus peptide group (ADP) and Andrias davidianus peptide combined with treadmill exercise group (ADP+Ex). The rats in the Ex group were given a 6-week treadmill exercise training. The rats in the ADP group were administrated with Andrias davidianus peptide (ADP) by gavage for 6 weeks. The rats in the ADP+Ex group were performed ADP supplementation combined with treadmill exercise training. The normal SD rats were used as the control (CN) group. The body weight and food intake were documented each week, the level of circulating GLP-1, NPY, Irisin, Leptin, triglycerides (TG), total cholesterol (TC), low density lipoprotein (LDL) and high-density lipoprotein (HDL) were investigate by ELISA analysis. Western blots were used to detect the expression of appetite regulated protein (NPY and POMC) and energy metabolism related protein. Results: ADP supplementation combination with treadmill exercise resulted in a more significant reduction in body weight, fat accumulation around inguinal and epididymal and food intake, along with the content of circulating TG, TC and LDL induced by high-fat diet (HFD). In addition, ELISA results revealed that combination of ADP supplementation and treadmill exercise reduced the level of circulating NPY and leptin, conversely, enhanced GLP-1 and Irisin concentration in serum of obese rats. Likewise, western blots analysis also showed that ADP supplementation combined treadmill exercise largely elevated the expression of appetite inhibition related protein (POMC) and energy metabolism related proteins, while down-regulated the appetite-enhancing protein expression (NPY). Conclusion: Collectively, our research provides a new promising strategy to alleviate HFD-induced obesity. Reference | Related Articles | Metrics

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Preparation and Stability of Resveratrol-Loaded Pickering Emulsion Stabilized by Walnut Protein/Cistanche deserticola polysaccharide Composite Nanoparticles LIU Zhanxia, LI Binbin, ZHAO Yue, WEI Changqing, FU Yini, WANG Ting, WU Hongbin, FU Xizhe FOOD SCIENCE    2024, 45 (23): 28-34.   DOI: 10.7506/spkx1002-6630-20240319-138 Abstract （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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Progress on the molecular mechanism and probiotic effect of B. longum subsp. infantis subspecies using HMOs Yu-Han CHEN Li QiaoHui Li Yan Su Qian Huanxin GUO Bo-Fan DUAN [中]孟祥晨 [英]MENG Xiang-Chen FOOD SCIENCE    0, (): 0-0.   Abstract （102）      PDF（pc） （730KB）（582）       Knowledge map    Save Abstract: Human milk is the most important source of nutrition in early infancy which can meet all the nutritional needs in the first 6 months of birth, and it also contains many bioactive substances that can regulate the intestinal flora, promote the development of the immune system, and enhance the intestinal barrier. Human milk oligosaccharides (HMOs) are one of the active substances in human milk. They cannot be directly digested and absorbed by infants but can be used as a prebiotic to stimulate the establishment and evolution of intestinal flora. The Bifidobacterium longum subsp. infantis is the dominant microorganism in the gut of breastfed infants, which has almost all the gene clusters required for metabolizing the main HMOs, and its interaction with HMOs plays a key role in early infant intestinal health. This review summarizes the composition and structure of HMOs, describes the way B. longum subsp. infantis utilizes HMOs, and summarizes the probiotic effects of B. longum subsp. infantis metabolizing HMOs in infants. Reference | Related Articles | Metrics

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Research progress on bioactive components and efficacy of Gastrodia elata Bl. FOOD SCIENCE    0, (): 0-0.   Abstract （280）      PDF（pc） （622KB）（576）       Knowledge map    Save Gastrodia elata Bl. is a kind of substance with both food and medicine. It mainly contains such bioactive ingredients as gastrodin, perixin, p-hydroxybenzyl alcohol, polysaccharides, and has better health functions such as improving memory, helping sleep, and anti epilepsy. At present, much progress has been made in the research on the bioactive components and efficacy related to Gastrodia elata Bl. but there is a lack of systematic summary. Therefore, this paper summarized the basis for the use of Gastrodia elata in the fields of common food and health food, and reviewed the research progress of the main bioactive components, pharmacological effects and action mechanisms of Gastrodia elata Bl. with a view to providing a reference for the compliance application of Gastrodia elata Bl. in the food field and further research on its efficacy. Reference | Related Articles | Metrics

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Cholesterol-lowering mechanism and evaluation strategy of probiotics Hui-Ping WANG Baohua Kong Qian CHEN FOOD SCIENCE    0, (): 0-0.   Abstract （145）      PDF（pc） （480KB）（558）       Knowledge map    Save Abstract: The level of cholesterol in the body is closely related to human health. Although cholesterol has many irreplaceable physiological functions, high cholesterol is also one of the causes of many cardiovascular and cerebrovascular diseases. With the extensive and in-depth study of probiotics, many strains have been proved to have cholesterol-lowering effect, and the cholesterol-lowering effect of probiotics has been paid more attention. Thus, the development and application of cholesterol-lowering probiotics have a bright future. In this paper, the cholesterol-lowering mechanism and evaluation strategy of probiotics were reviewed, in order to provide reference for the development of probiotic strains with high cholesterol-lowering effect. 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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Progress on Research and Application of Postbiotics LIU Hongxia, LI Xueli, WU Xiuying, Feng Xudong, Guo Yanrong, Jiang Yunyun, Lai Mengxuan, Ma Hairan FOOD SCIENCE    2024, 45 (1): 326-333.   DOI: 10.7506/spkx1002-6630-20221229-272 Abstract （802）   HTML （91）    PDF（pc） （2788KB）（530）       Knowledge map    Save Postbiotics are a preparation of inanimate microorganisms and/or their components are beneficial to the health of the host, with multiple advantages such as safety, stability, easy storage and production, and clear chemical structure. This article reviews the major bioactive ingredients, probiotic functions and current application status of postbiotics; elaborates the health benefits of inactivated bacterial cells, bacterial components and bacterial metabolites to the host; summarizes recent progress in understanding the health benefits of postbiotics such as enhancing immunity, regulating gastrointestinal function, alleviating obesity, maintaining oral health, and preventing osteoporosis; outlines commercially available postbiotic products in Japan, the United States, Germany and China; and proposes the challenges and new research directions of postbiotics. Related Articles | Metrics

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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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High Internal Phase Pickering Emulsions Stabilized by Natural Biomacromolecules and Their Application in Food Bei-Bei DING FOOD SCIENCE    0, (): 0-0.   Abstract （346）      PDF（pc） （1620KB）（510）       Knowledge map    Save In recent years, high internal phase Pickering emulsions (HIPPEs) have attracted much attention due to their unique tissue properties and have a wide application prospect in food field. Natural biomacromolecules as active components in organisms, possess good biocompatibility, degradability, non-toxic or low toxicity, which are excellent for HIPPEs stabilizers. In this paper, the potential of natural biomacromolecules to stabilize HIPPEs andtheir recent applications in the inhibition of lipid oxidation, as a substitute for trans fatty acids, encapsulation and delivery of nutrients, 3D printing of food and embedding of probiotics are briefly reviewed, in order to provide further reference for the application of HIPPEs stabilized by natural biomacromolecules in food. Reference | Related Articles | Metrics

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Identification of Polyphenolic Components in Unripe Banana Pulp and Their Inhibitory Effects on α-Amylase and α-Glucosidase WANG Qian, WANG Juan, FU Jinfeng, SHENG Ou FOOD SCIENCE    2024, 45 (7): 61-68.   DOI: 10.7506/spkx1002-6630-20230801-009 Abstract （681）   HTML （105）    PDF（pc） （8380KB）（508）       Knowledge map    Save The composition of phenolics extracted from unripe banana flesh was identified using ultra-high performance liquid chromatography coupled with Q-Exactive Orbitrap mass spectrometry (UPLC-Q-Exactive Orbitrap-MS), and the inhibitory effects of banana polyphenols on α-amylase and α-glucosidase were estimated in vitro. In total, 28 compounds were identified, including 21 polyphenols such as esculetin, hyperoside, and kaempferol-3-O-glucoside, 2 organic acids, 3 ellagitannin metabolites, vanillin and coumarin. In addition, dimethyl ellagic acid and urolithin A were the major chromatographic peaks. Banana polyphenols exhibited excellent inhibitory effects on both α-amylase and α-glucosidase with half maximal inhibitory concentration (IC50) of 0.53 mg/mL and 35.76 µg/mL, respectively. At concentrations of 1.0 mg/mL and 160 µg/mL, the inhibition rates of α-amylase activity and α-glucosidase were (76.25 ± 3.79)% and (92.54 ± 0.69)%, respectively. Therefore, polyphenols may be one of the active ingredients contributing to the anti-hypoglycemic effect of unripe bananas. 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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Advances in the Delivery Systems for Improving the Processing Stability, Storage Stability and in Vivo Survival Rate of Probiotics ZHU Di, CHEN Shanan, MEI Xiaohong, YUE Qing, CHANG Ruxin, LI Xing, LIU Bin, ZHANG Hualei, HAN Xiaolong, LI Yuan FOOD SCIENCE    2023, 44 (21): 1-13.   DOI: 10.7506/spkx1002-6630-20230609-079 Abstract （991）   HTML （103）    PDF（pc） （3822KB）（492）       Knowledge map    Save Probiotics offer numerous health benefits for human beings. However, it is difficult to achieve the expected beneficial effects of oral probiotics due to the viability loss during processing, storage and digestion. Oral delivery systems are effective ways to improve the processing and storage stability, gastric acid and bile salt tolerance, and intestinal adhesion and colonization ability of probiotics. This review focuses on the state of the art of oral delivery of probiotics, and summarizes the types of probiotics commonly used in probiotic products and their functional characteristics. Specifically, this review analyzes the effects of external environmental factors such as humidity, temperature, pH and oxygen, and internal environments such as the mouth, stomach, and small intestine on the survival rate of probiotics. Furthermore, the characteristics and applications of different oral delivery systems including microcapsule, hydrogel, oleogel, nanocoating, emulsion, and nanofiber are compared. Finally, this review proposes future prospects for cost reduction, intelligent packaging, co-packaging and population experiments of probiotic delivery systems, with the aim of providing technical support for the development of probiotic formulations with high storage stability and high viability suitable for intestinal targeted delivery. Related Articles | Metrics

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Anthocyanins in red wine: The origin, coloration and reaction null FOOD SCIENCE    0, (): 0-0.   Abstract （96）      PDF（pc） （1684KB）（481）       Knowledge map    Save Anthocyanins are important compounds in contributing the color of red wine, which plays a crucial role in the quality of red wine. Anthocyanins are biosynthesized via phenylpropanoid-flavonoid pathway during the growing stage of wine grapes. In red wine, there are equilibria amongst anthocyanin species, and the color of red wine are closely related to the diverse structure and these species of anthocyanin. However, anthocyanins are not stable and would degrade through series of reactions including oxidation. From a winemaking perspective point of view, anthocyanins are extracted from grape skin into the wine solution upon maceration, and their concentration varies during fermentation due to the changes of fermentation condition and the composition of wine. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanin derivatives as well as anthocyanins themselves lead to constant change of red wine color during wine fermentation, aging and storage. Until today, there are few literatures summarizing the origins, coloration reaction of anthocyanins in red wine, as well as their evolution in red wine production. Therefore, this paper systematically reviewed the anthocyanins in red wine regarding the above-mentioned aspects, in order to organize and provide some research and theory basis for the future investigation of coloration and anthocyanin in red wine. Reference | Related Articles | Metrics

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The influence of artificial sweetener on human body and the status quo of domestic and foreign standards peng wu Cheng-Yun ZHANG FOOD SCIENCE    0, (): 0-0.   Abstract （109）      PDF（pc） （589KB）（470）       Knowledge map    Save In recent years, with the significant rise in global obesity rates, the demand for sugar substitutes such as artificial sweeteners (AS) has soared, but the safety of artificial sweeteners remains controversial. New research from the World Health Organization and the journal Nature suggests that long-term consumption of artificial sweeteners may have negative health effects. Currently, the standard of artificial sweetener use varies from country to country, and the mechanism of long-term health effects of artificial sweetener consumption is not clear. Therefore, based on the scientific research achievements in recent years, this paper focused on the effects of artificial sweeteners on human health and the status quo of domestic and foreign standards were reviewed. The article details the relationship between artificial sweeteners and gut microbes, obesity and diabetes, lipid metabolism, cardiovascular disease and cancer, and summarizes the current status of the standards for artificial sweeteners in the Codex Alimentarius Commission, the United States, the European Union, Japan and China based on this study. In addition, this paper also discusses the key issue of how to determine the standard of artificial sweetener in the food industry, in order to provide reference for the scientific research in this field. Reference | 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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Effect and Mechanism of Functional Sweetener on Obesity: A Review GAN Liping, ZHAO Yifeng, HONG Tu, ZHOU Yongqi, ZHAO Xin, HUANG Weihao, SHI Liuying, LI Yilei FOOD SCIENCE    2024, 45 (9): 252-260.   DOI: 10.7506/spkx1002-6630-20230310-102 Abstract （404）   HTML （57）    PDF（pc） （2549KB）（440）       Knowledge map    Save Obesity has become a serious threat to human health, with excessive intake of sugar being one of the major causes of obesity. Therefore, replacing high-calorie sugar with low-calorie functional sweeteners or sugar substituents is a popular dietary choice for the prevention and management of obesity. However, the relationship between functional sweeteners and obesity is complex, and no definitive conclusion has been reached. This is because the effect of functional sweeteners is influenced by various factors, including the type and dosage of functional sweetener, as well as individual differences such as gender, health status and gut microbiota composition. In this article, we review the effect of common functional sweeteners on energy metabolism, fat metabolism and the gut microbiota in the body. Furthermore, we summarize the current studies on the effect and mechanism of functional sweeteners on obesity hoping to provide a reference for better selection or application of foods and beverages containing non-nutritional sweeteners in the future. 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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A Review of the Antibacterial Activity of Chitosan and Its Application in Antibacterial Packaging LIU Mengqi, LÜ Rui, CHEN Ju, JIAO Ruiwen, MI Chunxiao, LI Xiang, REN Dandan, WU Long, WANG Qiukuan, ZHOU Hui FOOD SCIENCE    2024, 45 (1): 261-271.   DOI: 10.7506/spkx1002-6630-20230119-146 Abstract （927）   HTML （75）    PDF（pc） （3575KB）（425）       Knowledge map    Save Chitosan can be used as an active antibacterial agent or film-forming substrate in foods, and has become a powerful substitute for synthetic plastic polymers because of its good biodegradability, film-forming capacity and antibacterial activity. However, chitosan films have several limitations such as poor water solubility and weak mechanical properties, which limit its application in antibacterial food packaging materials to a certain degree. The safety of applying the antibacterial activity of chitosan in foods has attracted much attention in recent years. In order to provide new ideas for further development and utilization of chitosan-based antibacterial composite materials, this paper expounds the antibacterial mechanism of chitosan and the methods to improve its antibacterial performance, and summarizes the current status of the application of chitosan-polysaccharide, protein or lipid composite films in food preservation. Related Articles | Metrics

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Research Progress on Caproic Acid-producing Bacteria in Chinese Strong-flavor Baijiu Fermentation Ecosystem ZHANG Huimin, XING Xinhui, WANG Yue, CUI Lei, WANG Xiuben, CHANG Qiang, SUN Wei, XI Xianhui, XUE Zhenglian FOOD SCIENCE    2024, 45 (9): 314-321.   DOI: 10.7506/spkx1002-6630-20230620-162 Abstract （432）   HTML （47）    PDF（pc） （2851KB）（422）       Knowledge map    Save In the Chinese strong-flavor baijiu (CSFB) fermentation ecosystem, the caproic acid-anabolism of caproic acid-producing bacteria (CPBs) is very important for improving the fermentation quality of CSFB. Therefore, it is necessary to thoroughly understand the types of CPBs and their caproic acid-anabolism characteristics. This minireview introduces readers to the diversity, phylogenetic relationship, physiological and metabolic characteristics, and caproic acid synthesis mechanism of CPBs isolated from the CSFB fermentation ecosystem as well as their synergistic metabolic relationships with other CPBs or non-CPBs. This paper provides a reference for understanding the in-situ caproic acid-anabolism pattern of CPBs from the CSFB fermentation ecosystem, and further provides a theoretical basis for the future targeted application of CPBs in CSFB fermentation and for CPBs culture engineering for the synthesis of high value-added caproic acid. Related Articles | Metrics

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Research Progress on the Correlation between Different Dietary Patterns and Hyperuricemia Mediated by Intestinal Flora LU Han, ZHAO Kexin, XUE Yuling, MA Xinying, WANG Shijie FOOD SCIENCE    2024, 45 (9): 330-338.   DOI: 10.7506/spkx1002-6630-20230316-160 Abstract （467）   HTML （43）    PDF（pc） （2439KB）（418）       Knowledge map    Save Hyperuricemia (HUA) is a purine metabolism disorder caused by the imbalance between uric acid production and excretion, which, when severe, can lead to gout and renal function damage. At present, the prevalence of HUA/gout is increasing yearly in China and the HUA/gout patients are becoming younger and younger. Recent studies have shown that the intestinal flora of patients with HUA/gout is imbalanced when compared with that of healthy people, and different dietary patterns can affect the level of uric acid by adjusting the intestinal flora. This paper elaborates on the characteristics of the intestinal flora in patients with HUA/gout and the effect of the intestinal flora on uric acid metabolism, which will lay a theoretical foundation for the prevention, early diagnosis and auxiliary treatment of HUA/gout. This paper also summarizes recent progress in understanding the impact of different dietary patterns on uric acid levels in order to guide patients to effectively prevent and delay the occurrence of HUA/gout by adjusting their dietary patterns. 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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Research Progress in Non-thermal Stabilization Techniques for Rice Bran ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo FOOD SCIENCE    2023, 44 (23): 1-12.   DOI: 10.7506/spkx1002-6630-20230612-088 Abstract （613）   HTML （102）    PDF（pc） （6056KB）（415）       Knowledge map    Save Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity and deterioration, largely limiting the comprehensive and efficient utilization of rice bran. In recent years, researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results. Based on this, this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies, aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency. Related Articles | Metrics

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Action Mechanisms of Postbiotics and Their Applications in Food Field XIE Yingying, PANG Xu, ZHOU Haiyong, XU Jian, QI Jiaojiao, ZHU Jianfeng, LI Xueling, YANG Meiyan, HU Wenfeng FOOD SCIENCE    2024, 45 (8): 354-363.   DOI: 10.7506/spkx1002-6630-20230712-151 Abstract （621）   HTML （51）    PDF（pc） （2565KB）（413）       Knowledge map    Save Postbiotics are inanimate microbial cells and/or their components as well as microecological preparations made from their metabolites, which are beneficial to the health of the host. Postbiotics can regulate intestinal microbial balance, enhance immunity, and have anti-inflammatory and antibacterial effects. Compared with probiotics, living bacterial cells, postbiotics are safer, and more stable, effective and convenient. This article summarizes the origin, microbial sources, preparation methods and advantages of postbiotics, and elucidates the mechanisms of action of postbiotics in comparison with those of probiotics. In addition, it introduces readers to the applications of postbiotics as functional food supplements, food quality improvers, food preservatives and detoxifying agents in foods. We believe that as the definition, classification, and functional components of postbiotics become clearer, they will be more widely used in the fields of foods, nutraceuticals, foods for special medical purpose, infant foods, and personal care products. The development of postbiotics will also promote the leapfrog development of basic and applied science. Related Articles | Metrics

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Research Progress on the molecular mechanism of the Utilization of Human Milk Oligosaccharides in Bifidobacterium longum subsp. infantis and Its probiotic effect CHEN Yuhan, LI Qiaohui, LI Yan, SU Qian, GUO Huanxin, DUAN Bofan, MENG Xiangchen FOOD SCIENCE    2024, 45 (9): 243-251.   DOI: 10.7506/spkx1002-6630-20230521-198 Abstract （613）   HTML （37）    PDF（pc） （2230KB）（409）       Knowledge map    Save Human milk is the most important source of nutrition in early infancy, which can meet all the nutritional needs in the first 6 months after birth. It contains many bioactive substances that can regulate the intestinal flora, promote the development of the immune system, and enhance the intestinal barrier. Human milk oligosaccharides (HMOs) are one of the active substances in human milk. They cannot be directly digested and absorbed by infants, but can be used as a prebiotic to stimulate the establishment and evolution of the gut microbiota. Bifidobacterium longum subsp. infantis is a dominant microorganism in the gut of breastfed infants, which has almost all gene clusters required for metabolizing the major HMOs, and its interaction with HMOs plays a key role in the early intestinal health of infants. This review summarizes the composition and structure of HMOs, describes the utilization of HMOs by B. longum subsp. infantis and summarizes the beneficial effects B. longum subsp. infantis exerts in infants by metabolizing HMOs, which will lay the foundation for exploring the interaction mechanism between HMOs and the gut microbiota, as well as its role in infant intestinal development and maturation. Related Articles | Metrics

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Effects of Different Storage Temperatures and Methods for Fresh Tea Leaves on the Quality of Broken Black Tea LIN Dongchun, HU Die, CHEN Wei, XIA Hongling, QIAO Xiaoyan, MIAO Aiqing, MA Chengying FOOD SCIENCE    2024, 45 (9): 212-218.   DOI: 10.7506/spkx1002-6630-20230704-022 Abstract （330）   HTML （50）    PDF（pc） （3493KB）（405）       Knowledge map    Save This study aimed to investigate the effect of different storage temperatures and methods for fresh tea leaves on the sensory quality, aroma components and biochemical components of broken black tea prepared from‘Yinghong 9’ tea leaves stored at 15, 25, 22–28 (room temperature) or 36–37 ℃ using sensory evaluation and headspace solid phase microextraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that storage of fresh tea leaves at 15 ℃ could enhance the fresh and brick taste, sweetness and sweet volatile compound contents of broken black tea, which was more favorable to the formation of the quality of broken black tea. However, storage at 36–37 ℃ of fresh tea leaves could significantly affect the sensory quality and quality components of broken black tea. These results provide a reference for fresh tea leaf management and the quality improvement of black broken tea. 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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Analysis of Flavor Components in Cold-Pressed Flaxseed Oils Yunping YAO Changmo LI FOOD SCIENCE    0, (): 0-0.   Abstract （316）      PDF（pc） （385KB）（385）       Knowledge map    Save In this study, the flavors and volatile compounds from cold-pressed flaxseed oils were identified and comparatively studied using quantitative descriptive analysis method, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) of headspace solid phase microextraction and simultaneous distillation extraction coupled with chemometrics. The results showed that cold-pressed flaxseed oils have a unique flavor, mainly presenting grassy and fishy flavors. Totally 34 characteristic components of cold-pressed flaxseed oils were detected, including 12 aldehydes, 7 alcohols, 5 acids, 3 terpenes, 3 alkanes, 2 ketones and 2 aromatic compounds. According to GC-O, detection frequency （DF≥6）and odor activity value(OAV≥1), indicating that 2-ethyl hexanol, hexanol, (E)-2-hexenal, hexanal, (E,E)-2,4-heptadienal with grassy flavor and (Z)-4-heptenal with fishy flavor from cold-pressed flaxseed oils. In the PCA model, characteristic flavor intensity was associated with sensory flavor of different areas cold-pressed flaxseed oils. The results of this study can provide a theoretical basis for improving the aroma, process and quality of cold-pressed flaxseed oils. Reference | Related Articles | Metrics

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Effect of Salicylic Acid Treatment on Postharvest Yellowing and Nutritional Quality of Broccoli YANG Qingxi, LUO Manli, ZHOU Qian, JI Shujuan FOOD SCIENCE    2024, 45 (9): 181-188.   DOI: 10.7506/spkx1002-6630-20230614-123 Abstract （294）   HTML （22）    PDF（pc） （9061KB）（382）       Knowledge map    Save This study investigated the effect of salicylic acid (SA) treatment on preserving the color and nutritional quality of broccoli during postharvest cold storage. The results demonstrated that SA treatment significantly delayed the yellowing process, increased chlorophyll content, −a*/b* value, quantum yield (Fv/Fm), and fluorescence decline ratio (Rfd) and decreased L* value and yellowing index compared with untreated control. Meanwhile, the losses of glucoraphanin (GRA), glucobrassicin (GBS), sulforaphane (SFN), indole-3-methanol (I3C), and ascorbic acid (AsA) were obviously alleviated in the treated samples, and the accumulation of total phenols and total flavonoids was significantly increased. In addition, the total antioxidant capacity (T-AOC) of the treated samples was improved remarkably and the content of malondialdehyde (MDA) was significantly reduced. Multivariate statistical analysis visualized the distribution of sensory and nutritional variables in both groups of samples, further demonstrating that SA treatment was more effective in preserving GRA and AsA and effectively induced an improvement of the antioxidant capacity. Related Articles | Metrics

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Research progress of food 3D printing based on starch materials null FOOD SCIENCE    0, (): 0-0.   Abstract （138）      PDF（pc） （1607KB）（380）       Knowledge map    Save Three-dimensional (3D) printing technology, also known as additive manufacturing, is a cutting-edge manufacturing technology that enables personalized product design and precise modeling through digital control. In recent years, 3D printing technology has gained significant attention in the food industry due to its potential advantages, especially in the field of personalized customized food processing. Starch is an important component of human diet, especially in the Eastern diet structure that is primarily based on plant-based food. Most starches possess excellent rheological, hydration, and gel properties, making them ideal for printing and modeling. As a result, starch represents a promising edible bio-ink for 3D printing foods. In this paper, the research progress of starch 3D printing is reviewed from the aspects of printing equipment types commonly used in starch 3D printing, printing technology of common starch raw materials, the correlation between starch physical and chemical properties and printing performance, the improvement of starch modification on 3D printing quality, the post-processing of starch 3D printing and the influence of printing on starch structure, and the development prospect and trend of related fields are prospected. 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 on the Gut-Brain Axis Effects of Sugars and Sweeteners and Their Evaluation Methods SHI Qingzhao, LIU Fuqiang, ZHANG Qidong, FAN Wu, CHAI Guobi, MAO Jian, WANG Huanli, JI Lingbo, FENG Weihua, ZONG Guohao, CAO Peijian, LU Peng, XIE Jianping FOOD SCIENCE    2024, 45 (9): 322-329.   DOI: 10.7506/spkx1002-6630-20230512-107 Abstract （306）   HTML （34）    PDF（pc） （3657KB）（376）       Knowledge map    Save Sweeteners cannot completely replace the satisfaction provided by sugars, even though they offer a similar flavor perception and much higher sweetness intensity than sugars. Clarifying the biological mechanism of this phenomenon is important to improve the functional evaluation system for sweeteners and promote sweetener innovations. Herein, we review the research progress on the difference in the behavioral preferences of animals, the activity of brain regions and the activation patterns of the gut-brain axis induced by sugars and sweeteners, and we uncover the underlying reason why the brain distinguishes sugars from sweeteners, causing differences in individual behavioral preferences. Moreover, we propose that animal behavior, neural activity in brain regions, and the capacity to activate key receptors can be used to evaluate the gut-brain axis effects of sweeteners, which will provide a reference for innovative developments in the field of sweeteners. 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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Research progress on determination methods and influencing factors of protein-aroma compounds binding Chen CHEN Xin-Man LOU Li Yong Huai-Xiang TIAN FOOD SCIENCE    0, (): 0-0.   Abstract （136）      PDF（pc） （565KB）（370）       Knowledge map    Save Food contains a variety of macromolecules and trace flavor compounds, and the binding effect between aroma compounds and protein matrix has an important impact on the release and perception of the overall flavor of food. In this paper, the mechanism, determination method, mathematical analysis model and influencing factors of the binding effect between proteins and aroma compounds were systematically expounded, and the main mechanisms between proteins and aroma compounds were summarized, including non-covalent bonding, covalent bonding and mass transfer effects. The applications of multispectral techniques such as fluorescence spectroscopy, circular dichroism and Fourier transform infrared spectroscopy in protein-aroma compounds binding effect were also compared. Moreover, several theoretical models commonly used in the study of the binding effect between protein and aroma compounds and emerging molecular docking and molecular dynamics simulation methods were introduced. In addition, the influencing factors on the release and retention of aroma compounds in protein matrix were reviewed from three aspects: protein, aroma compounds and ingredients in food. Furthermore, the main issues in the current research were generalized and some suggestions for future research directions were put forward, in order to provide scientific basis and reference for the controllable release of aroma compounds with protein in food. Reference | Related Articles | Metrics

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Effect of Hot Wind Treatment on the Preservation of Fresh-Cut Apple Yu-Qi BIN Chen Chen JIANG Ai-Li FOOD SCIENCE    0, (): 0-0.   Abstract （108）      PDF（pc） （1556KB）（368）       Knowledge map    Save In order to study the effect of hot air treatment on fresh-cut Apple, Malus pumila L. was treated with 70 ℃ hot air before and after fresh-cut, the rate of weight loss, respiration, browning index, soluble solids, titratable acid content, polyphenol oxidase (PPO) activity, total polyphenol oxidase content, DPPH and ABTS free radical scavenging rate and microbial growth of fresh-cut apples during 4 ℃ storage were determined, the changes of flavor and aroma components of fresh-cut apples treated with hot air were analyzed by electronic tongue and electronic nose. The results showed that compared with the control, the respiration rate, ethylene release, browning index, PPO activity and microbial growth of fresh-cut apples were effectively inhibited by 70 ℃ hot air treatment before and after fresh-cut, and the weight loss rate was reduced, the soluble solid content, total phenol content and anti-oxidation ability were increased, and flavor deterioration of fresh-cut apple was delayed during storage. Compared with the hot air pretreatment before cutting, the hot air treatment after cutting has exhibitted a better preservation effect. 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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Determination of 59 Illegally Added Drugs in Health Foods with Hypoglycemic, Hypolipidemic and Antihypertensive Activity by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry SHAO Ruiting, DING Xueyan, JIANG Jie FOOD SCIENCE    2024, 45 (9): 232-242.   DOI: 10.7506/spkx1002-6630-20230628-221 Abstract （340）   HTML （36）    PDF（pc） （6026KB）（360）       Knowledge map    Save An analytical method using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was established for the detection of 59 illegally added drugs in health foods with hypoglycemic, hypolipidemic and antihypertensive activity. Samples were extracted with methanol, and the extract was purified by the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and blown to dryness under nitrogen gas. The residue was dissolved in 1 mL of 40% (V/V) methanol aqueous solution. The chromatographic separation was performed using reverse-phase chromatography on an ACQUITY UPLC HSS T3 column through gradient elution using a mobile phase consisting of acetonitrile and 0.1% aqueous formic acid (containing 5 mmol/L ammonium acetate). The mass spectrometer was operated in both the positive and negative ion modes using multi-reaction monitoring (MRM), and quantitative analysis was performed using a matrix-matched external standard method. The results showed that the calibration curves for the 59 illegally added drugs were linear with coefficient of determination (R2) greater than 0.980. Recoveries ranged from 60.2% to 119.5%, and relative standard deviations (RSDs) ranged from 1.2% to 15.0%. This method is characterized by simple pre-treatment, short analysis time, good sensitivity, high accuracy, and low impurity interference, and can be used to the detection of multiple illegal drugs in health foods with hypoglycemic, hypolipidemic and antihypertensive activity. Related Articles | Metrics

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Preparation and Characterization of Chitosan-Sodium Hyaluronate-Probiotic Hydrogels and Its Sustained-Release Performance in Simulated Gastrointestinal Tract Conditions LI Jiayi, WANG Honglei, LI Yajie, GUO Tingting, NI Yidan, ZHOU Quancheng, SHENG Guihua FOOD SCIENCE    2024, 45 (9): 36-43.   DOI: 10.7506/spkx1002-6630-20230627-211 Abstract （820）   HTML （62）    PDF（pc） （8110KB）（358）       Knowledge map    Save A physically cross-linked hydrogel was constructed by electrostatic interaction between chitosan (CS) and sodium hyaluronate (SH), and its texture properties, microstructure and functional properties were characterized. Meanwhile, the influence of loading with one of the probiotics Lactobacillus rhamnosus and Pediococcus acidilactici on texture characteristics and microstructure of the hydrogel was evaluated, the loading performance was analyzed, and the release mechanism of probiotic-loaded hydrogels in simulated gastroenteric fluid was explored. The results showed that CS-SH hydrogel, which was formed through electrostatic crosslinking, had good texture properties and bacteria-loading properties, and the loading capacity of 0.2 g (dry mass) of hydrogels for L. rhamnosus and P. acidilactici was 1.15 × 109 and 1.25 × 109 CFU, respectively. The probiotic-loaded hydrogel was continuously released in simulated intestinal fluid, and its release mechanism was through surface erosion. The maximum viable counts of L. rhamnosus and P. acidilactici in simulated intestinal fluid were 6.30 and 6.12 (lg(CFU/mL)), respectively. To sum up, CS-SH hydrogel is a potential probiotic delivery carrier that can be continuously released in simulated intestinal fluid. This study provides theoretical guidance and a research basis for the application and mechanism of action of physically crosslinked hydrogels in the field of probiotic loading. Related Articles | Metrics

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Mechanism by Which Oxidative Phosphorylation Regulates the Color Stability of Tan Sheep Meat during Postmortem Storage WANG Jinxia, WEI Zhibao, CHEN Xueyan, LI Rong, ZHANG Qian, HU Lijun, LUO Ruiming FOOD SCIENCE    2024, 45 (9): 153-162.   DOI: 10.7506/spkx1002-6630-20230425-250 Abstract （269）   HTML （21）    PDF（pc） （8079KB）（356）       Knowledge map    Save In order to clarify the mechanism underlying the regulatory effect of oxidative phosphorylation (OXPHOS) on the color stability of Tan sheep meat during postmortem storage, the M. longissimus dorsi of 6-month-old Tan sheep was stored at 4 ℃ after slaughter and evaluated for the activity of endogenous antioxidant enzymes and the content of reactive oxygen species (ROS) after 0, 4 and 8 days. Proteomics based on isobaric tags for relative and absolute quantitation (iTRAQ) was used to study protein expression in Tan sheep meat at different storage times. The results showed that during 0–8 days of storage, the activity of endogenous antioxidant enzymes showed a decreasing trend (P < 0.05), and the ROS content significantly increased with storage time (P < 0.05). Eight differentially expressed proteins were identified as the core proteins affecting the color stability of Tan sheep meat, namely ATP synthase F1 subunit alpha (ATP5A1), ATP synthase peripheral stalk subunit OSCP (ATP5O), ATP synthase peripheral stalk subunit D (ATP5H), cytochrome c oxidase subunit II (COX2), cytochrome c oxidase subunit 5A (COX5A), succinate dehydrogenase complex iron sulfur subunit B (SDHB), ADP/ATP translocase 1 (SLC25A4), and cytochrome c (CYCS). These proteins affected the color stability of Tan sheep meat mainly through the energy metabolism and redox processes. These results indicated that the loss of the activity of antioxidant enzymes in Tan sheep meat during postmortem storage caused the accumulation of ROS, which led to the destruction of the mitochondrial integrity of muscle cells and aberrant gene expression of complex subunits such as ATP5A1, ATP5O, ATP5H, COX2, COX5A, SDHB, SLC25A4 and CYCS in the oxidative phosphorylation pathway, thus contributing to changes in the structure and function of mitochondrial complexes and blockage of the oxidative phosphorylation process, and ultimately affecting the color stability of Tan sheep meat. Related Articles | Metrics

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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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Effect of Heat Shock Treatment on the Storage Quality of Fresh-Cut Lily Bulbs CHEN Jiani, LUO Yaohua, KONG Hui, DING Ke, GE Shuai, DING Shenghua FOOD SCIENCE    2024, 45 (9): 163-172.   DOI: 10.7506/spkx1002-6630-20230407-055 Abstract （272）   HTML （17）    PDF（pc） （7427KB）（348）       Knowledge map    Save In order to explore the effect of heat shock treatment (HT) on the storage quality of fresh-cut lily bulbs, changes in the quality characteristics of lily bulb slices (Lilium davidii var. unicolor Cotton) exposed to heat shock treatment (hot water at 55 ℃, 2 min) were examined during storage at 4 ℃. The results demonstrated that HT effectively maintained the color of fresh-cut lily bulbs during storage and preserved the cell wall structure. The activities of peroxidase (POD), polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL) were suppressed by HT. Meanwhile, the accumulation of total phenolics (TP) and malondialdehyde (MDA) and the increase of relative electric conductivity (REC) were delayed, which led to reduced mass loss, decay rate, and browning degree. Comparison with the control group, the activities of POD, PPO and PAL in the HT group decreased by 95.26%, 21.74% and 41.65%, respectively. The decay rate, browning degree, MDA content, REC and TP content in the HT group were 10.56%, 1.55, 0.13 μmol/g, 19.71% and 3.51 mg/g, respectively, which were all significantly lower than those in the control group (P < 0.05), and the hardness, whiteness and soluble protein content were 1 848.09 g, 79.65 and 7.62 mg/g, respectively, which were all significantly higher than those in the control group (P < 0.05). After 40 days of storage, mass loss rates of 0.85% and 0.66% and soluble sugar contents of 14.04% and 14.78% were observed respectively for the control and HT groups, with no significant difference being found between the groups (P > 0.05). Furthermore, plasma membrane dissolution did not appear in the HT group until the 40th day, which was 30 days later than the control group. Therefore, HT effectively delayed the quality deterioration of fresh-cut lily bulbs during storage and prolonged the storage time. Related Articles | Metrics

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Advances in research on the influence of maternal diet on nutrients in human milk Wang Fangmin Wei Wei FOOD SCIENCE    0, (): 0-0.   Abstract （80）      PDF（pc） （509KB）（345）       Knowledge map    Save Nutrients in human milk are influenced by the maternal diet, but the types of nutrients that can be attributed to dietary changes are unclear. Most studies did not directly assess diet or quantify the relationship between diet and human milk composition. PubMed and Web of Science databases were searched up to May 2022 for the terms "human milk/breast milk, nutrient, macronutrient, micronutrient, maternal nutrition and maternal diet". This article reviews 24 observational studies, 5 crossover experimental studies and 11 parallel controlled experimental studies. A summary analysis found that the dietary intake of lactating mothers, fatty acids (especially polyunsaturated and trans fatty acids) and certain micronutrients, including fat-soluble vitamins (vitamins A and D), water-soluble vitamins (vitamin C) and trace minerals (iron, zinc and selenium), were closely related to their levels in human milk. Reference | Related Articles | Metrics

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Anti-aging and antioxidant activities of peptides from spherical sea cucumber (Phyllophorus proteus) involved in Caenorhabditis elegans Zhong-Yang Ren Wuyin Weng FOOD SCIENCE    0, (): 0-0.   Abstract （65）      PDF（pc） （645KB）（344）       Knowledge map    Save To explore the effect of peptides from spherical sea cucumber (Phyllophorus proteus) on the anti-aging and antioxidant activities of Caenorhabditis elegans (C. elegans), the physiological and biochemical indicators of C. elegans fed by 0.5, 2.0 and 8.0 mg/mL sea cucumber peptides were determined. The prepared sea cucumber peptides were beige, the L* and b* values of which were 81.28 and 15.88, respectively. The proportion of glutamic acid and glycine in sea cucumber peptides is 19.50% and 15.34%. After being fed by 0.5, 2.0, and 8.0 mg/mL of peptides, the lifespan of C. elegans increased by 22.43%, 54.60%, and 78.89% under normal conditions, respectively, and the lifespan of C. elegans also increased under thermal stress and oxidative stress. The body length of C. elegans was increased significantly by feeding 0.5 mg/mL of peptides, while the swallowing frequency of C. elegans could be significantly increased by feeding 2 mg/mL of peptides. The body bending frequency of C. elegans fed with 0.5 mg/mL and 8 mg/mL of peptides increased by 7.75% and 43.71%, respectively, on the second day of cultivation as compared with the control group. The content of reactive oxygen species in the C. elegans could be reduced significantly by fed sea cucumber peptides, while the antioxidant enzyme activity, reduced glutathione content, and total antioxidant capacity were increased in a dose-dependent manner. The results indicated that sea cucumber peptides can improve physiological function and prolong the lifespan by enhancing the antioxidant capacity of C. elegans. Reference | Related Articles | Metrics

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Isolation, identification and microbial diversity of lactic acid bacteria from Xilin Gol milk jie Sun yong-fu CHEN FOOD SCIENCE    0, (): 0-0.   Abstract （94）      PDF（pc） （1397KB）（337）       Knowledge map    Save Traditional dairy products in Inner Mongolia are high quality medium for probiotic lactic acid bacteria. In order to complete the study of microbial diversity and bacteria species protection in dairy products in Xilin Gol. Six fresh milk samples from Sunite Left Banner and Dongwuzhumuqin Banner were selected for metagenomic sequencing analysis, then the traditional culture method was used to isolate and identify lactic acid bacteria （LAB）. The results showed that a total of 47 strains of bacteria were isolated, of which 40 strains were LAB. The microorganisms identified by macrogene belonged to 8 phyla, 99 genera and 165 species, and the dominant bacteria were Lactococcus lactis and Leuconostoc mesenteroides. There were different species in the fresh milk of the two regions, but there was no significant difference in the diversity of α and β. 1408048 genes and 412 metabolic pathways were annotated by Uniprot database. The metabolic functions of amino acid synthesis and degradation were prominent, followed by sugar-acid transformation and oxidation reaction. This study not only analyzed the structural characteristics and dynamic changes of microorganisms in the local ecosystem, but also expanded the microbial species resource pool in ethnic habitats and played a positive role in promoting the industrialization of local dairy milk. Reference | Related Articles | Metrics

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Progress in the study of bioactive compounds embedded by protein-polysaccharide non-covalent and covalent complex 洛丹 梁 guangyue 无REN FOOD SCIENCE    0, (): 0-0.   Abstract （182）      PDF（pc） （602KB）（331）       Knowledge map    Save Bioactive ingredients such as polyphenols and carotenoids have various health benefits such as anti-cancer and antioxidant activities. However, these bioactive components are unstable in gastrointestinal environment and easily damaged without fully exerting functional effects. Proteins and polysaccharides could form complexes through non-covalent and covalent interactions, and these complexes are widely used as encapsulation materials to enhance the stability andbiological activities. In this paper, we summarize the types of protein-polysaccharide complex, and also introduce the application of anti-solvent, pH-driven, thermal gelation and emulsification methods for the delivery of bioactive ingredients by protein-polysaccharide complexes, providing a reference for protein-polysaccharide complexes for embedding bioactive ingredients. Reference | Related Articles | Metrics

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Effect of Ultra-fast chilling on the expression of glycolytic enzymes in fresh mutton BAI Yuqiang, REN Chi, WU Saisai, FANG Fei, HOU Chengli, LI Xin, LI Jinhuo, ZHANG Dequan FOOD SCIENCE    2024, 45 (9): 204-211.   DOI: 10.7506/spkx1002-6630-20231010-075 Abstract （316）   HTML （21）    PDF（pc） （6616KB）（330）       Knowledge map    Save The pH value, glucose content, glycolytic potential, and expression levels of five glycolytic enzymes in lamb longissimus dorsi muscle at different time after slaughter were compared and analyzed, which treated at different cooling rates and stored at different temperatures. The impact of two steps in the process of ultra-fast chilling on the expression levels of glycolytic enzymes was determined. The regulatory mechanism of ultra-fast chilling on the glycolytic rate was elucidated from the perspective of protein expression. The results showed that ultra-fast chilling treatment significantly delayed the decrease of pH and the increase of glycolytic rate, promoted the expression levels of aldolase (ALDOA), glycogen phosphorylase (PYGM), and triosephosphate isomerase (TPI1), and inhibited the expression levels of phosphofructokinase (PFKM) and phosphoglycerate kinase (PGK). After cooling treatment, refrigeration and controlled freezing-point storage delayed glycolysis by inhibiting the expression level of PGK, without altering the effect of ultra-fast chilling. The expression level of PFKM was positively correlated with the rate of glycolysis at different temperatures. It was found that different glycolytic enzymes had different responses to temperature changes. Ultra-fast chilling affected energy supply and demand by changing the expression of enzymes involved in glycolysis. The high expression level of PFKM was associated with fast glycolysis. PFKM can be regarded as a key enzyme in the ultra-fast chilling process. Related Articles | Metrics

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Effects of Lipophilic Emulsifiers with Different Hydrophilic Groups on the Crystallization of Fat Blend and the Stability of Whipped Cream LI Yonghao, LIAO Tao, CAI Yongjian, DENG Xinlun, ZHAO Qiangzhong, ZHAO Mouming FOOD SCIENCE    2023, 44 (22): 1-8.   DOI: 10.7506/spkx1002-6630-20230113-106 Abstract （537）   HTML （53）    PDF（pc） （9206KB）（329）       Knowledge map    Save The effects of the lipophilic emulsifiers glycerol monostearate (GMS), polyglycerol fatty acid esters (PGE) and propylene glycol monostearate (PGMS) on the crystallization of an anhydrous milk fat-based fat blend and the stability of whipped cream were studied. The purpose of this study was to establish the relationship between the crystallization of the fat blend and the stability of whipped cream in order to provide a theoretical basis for regulating the stability of whipped cream. Results demonstrated that GMS, having hydrophilic glyceryl groups, showed the highest onset crystallization temperature. GMS, as a heterogeneous nucleating facilitator, induced heterogeneous nucleation and led to the formation of tiny and homogenous crystals in the fat blend. Owing to the good emulsifying property of GMS, small and uniform fat globules were well dispersed in the emulsion. These crystals and fat globules contributed to the formation of a firm and compact foam structure in whipped cream. PGE, with hydrophilic polyglycerol groups, showed the largest spatial structure, which provided many nucleation sites to form small and uniform crystals in the fat blend during the crystallization process and finally strengthen the emulsifying stability and bubble stability of whipped cream. PGMS, containing hydrophilic propylene glycol groups and having good oil solubility, could easily adsorb onto the surface of the fat blend and induce heterogeneous nucleation. However, PGMS had low onset crystallization temperature, and the heterogeneous crystals formed by PGMS hindered the crystal growth of the fat blend and reduced the interaction between crystals. The tiny but loose network structure of crystals formed in the fat blend resulted in the formation of a weak foam structure in whipped cream. Related Articles | Metrics

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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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Research Progress on Improving the Survival Rate and Extending the Storage Period of Lactic Acid Bacteria through Vacuum Freeze-Drying LIU Kaiwen, MA Wen, JIN Gang FOOD SCIENCE    2024, 45 (2): 325-333.   DOI: 10.7506/spkx1002-6630-20230801-002 Abstract （562）   HTML （44）    PDF（pc） （2520KB）（326）       Knowledge map    Save The survival rate and storage period of lactic acid bacteria (LAB) are affected by numerous factors in the vacuum freeze-drying process. Hence, optimizing the freeze-drying process and storage conditions is an effective method to improve the survival rate and prolong the storage period of LAB. This paper reviews the factors that influence the survival rate of LAB during the vacuum freeze-drying process and explores how to optimize the freeze-drying process and storage conditions to improve the survival rate and extend the storage period of LAB. We expect that this review will provide a basis and reference for the preparation of lyophilized LAB formulations with high activity and good storage stability. Related Articles | Metrics

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Establishment of Three Rapid Visual Detection Methods for Burkholderia gladioli pv. cocovenenans Based on Body Temperature Amplification LIN Zhiwei, WANG Shuai, CAI Jie, NIE Dandan, LI Tao, LI Hongna, YANG Yange, YUAN Fei FOOD SCIENCE    2024, 45 (9): 219-225.   DOI: 10.7506/spkx1002-6630-20230621-169 Abstract （279）   HTML （15）    PDF（pc） （6622KB）（325）       Knowledge map    Save Three rapid visual methods, namely chromogenic, fluorescence and test strip, for the rapid detection of Burkholderia gladioli pv. cocovenenans in foods were established based on enzymatic recombinase amplification (ERA). Primers and probes were designed and screened based on the bonM gene of B. gladioli pv. cocovenenans. Then the specificity and sensitivity of the three methods were evaluated, as well as their applicability and accuracy in the detection of commercial food samples. The results showed that three strains of B. gladioli pv. cocovenenans, but not other common foodborne pathogens and other B. gladioli strains, were amplified by the three methods, indicating their good specificity. The detection limits of these methods were all 10-2 ng/μL, and their sensitivity was good. Out of 15 commercial samples, two tested positive by each of these methods with a detection rate of 13.3%. This result was consistent with that of the national standard method, indicating that our methods had good applicability and accuracy. All three methods give results that can be observed by the naked eye after amplification at 37 ℃ for 15 min, which provide a new and simple strategy for the rapid, visual and on-site screening of B. gladioli pv. cocovenenans in foods. Related Articles | Metrics

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Synthesis of Naphthol-Benzothiazole Derivatives (HBO) and Dual-channel Non-destructive Detection of Salmon Freshness Using Agarose Gel Loaded with HBO Zhao Yafei, Yao Yuan, Zhong Keli, Sun Xiaofei, Li Xuepeng, Tang Lijun, Li Jianrong FOOD SCIENCE    2024, 45 (9): 226-231.   DOI: 10.7506/spkx1002-6630-20230808-053 Abstract （215）   HTML （13）    PDF（pc） （6567KB）（323）       Knowledge map    Save In order to make up for the misjudgment of fish freshness by colorimetry due to the unclear color distinction, a naphthol-benzothiazole derivative (HBO) was synthesized by the condensation reaction of naphthol as a fluorophore with benzothiazole salt. HBO could recognize organic amines by colorimetric and fluorescent responses, and allow nondestructive detection of salmon freshness. HBO showed an obvious response for all 12 amines tested in an EtOH/H2O (1:9, V/V) system, had a low limit of detection (0.4 μmol/L for spermine), and could image for spermine in living cells. The sensing gel HBO agarose gel (HBOAL) was prepared by loading the probe onto agarose gels. When salmon flesh is stored with HBOAL, the fish can be judged to be spoiled if HBOAL exhibits a light red color in daylight and a yellow color in ultraviolet light. HBOAL distinguished clearly among the three grades of salmon fish freshness with accurate evaluation results, and therefore could be used to monitor the freshness of salmon fish in real time. 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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Research Progress on Bioactive Components in Gastrodia elata Bl. and Their Biological Activity DUAN Hao, YAN Wenjie FOOD SCIENCE    2023, 44 (17): 332-351.   DOI: 10.7506/spkx1002-6630-20220914-130 Abstract （933）   HTML （45）    PDF（pc） （15872KB）（320）       Knowledge map    Save Gastrodia elata Bl. is used for both culinary and medicinal purposes. It contains a variety of bioactive components such as gastrodin, parishin, p-hydroxybenzyl alcohol, polysaccharides, and has good health-promoting functions such as improving memory, helping sleep, and anti-epilepsy effect. At present, much progress has been made in the research on bioactive components in Gastrodia elata Bl. and their biological activity, but a systematic summary is lacking. Therefore, this article summarizes the basis for the application of Gastrodia elata Bl. in common foods and health foods, and reviews recent progress in research on major bioactive components in Gastrodia elata Bl. and their pharmacological effects and action mechanisms. We anticipate that this review will provide a reference for the reasonable application of Gastrodia elata Bl. in the food field and further research on its health benefits. Related Articles | Metrics

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Research progress on composition, structure and oxidative stability of oil bodies Guang-Jie WANG Jun-Cai HOU Zhan-Mei JIANG FOOD SCIENCE    0, (): 0-0.   Abstract （94）      PDF（pc） （591KB）（317）       Knowledge map    Save Oil bodies are subcellular organelles that store lipids in plant seeds, which are composed of neutral triacylglycerol, monolayer polar phospholipids surrounded by triacylglycerol, and proteins embedded in phospholipid membranes. The composition and unique structure of the oil bodies make it have certain oxidation stability. Oil bodies emulsion can be extracted by water extraction and enzyme assisted method. As a natural pre-emulsified oil-in-water emulsion, oil-in-water emulsion has been gradually used to replace synthetic oil droplets and has broad application value in the fields of food, medicine and animal husbandry. Therefore, it is of practical significance to explore the effects of oil bodies composition, structure and environmental factors on the oxidation stability of oil bodies emulsion. In this paper, the composition, structure, extraction process, oxidation stability of oil bodies emulsion and its application prospect in food field were reviewed in order to provide reference for the development and utilization of oil bodies. Reference | Related Articles | Metrics

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Research Progress in the Preparation and Applications of Hydrophilic Chromatographic Materials for Separation of Monosaccharides and Oligosaccharides ZHANG Dandan, JIAO Ruiwen, MI Chunxiao, CHEN Ju, LI Xiang, WANG Qiukuan, REN Dandan, HE Yunhai, WU Long, ZHOU Hui FOOD SCIENCE    2024, 45 (9): 261-271.   DOI: 10.7506/spkx1002-6630-20230329-285 Abstract （318）   HTML （23）    PDF（pc） （6658KB）（316）       Knowledge map    Save Carbohydrates play a vital role in food science, medicine science, life science and other fields. Carbohydrates can be divided into monosaccharides, oligosaccharides, and polysaccharides, among which monosaccharides and oligosaccharides are mostly soluble, which can not only serve as structural substances, but also have various biological activities such as antioxidant, anticancer, antibacterial, and antiviral activities. Hydrophilic interaction chromatography makes up for the deficiency of reversed-phase liquid chromatography in the separation of carbohydrates. This paper reviews the stationary phases including amino bonded stationary phase, amide bonded stationary phase, carbohydrate bonded stationary phase and zwitterionic bonded stationary phase used in hydrophilic interaction chromatography for the separation and analysis of monosaccharides and oligosaccharides during 2017­–2022, and summarizes the effects of chromatographic separation conditions such as acetonitrile content, buffer salt concentration, mobile phase pH and column temperature on the hydrophilic separation efficiency so as to provide a reference for the separation and analysis of monosaccharides and oligosaccharides. Related Articles | Metrics

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Composition of Turmeric Oil and Preparation, Characterization, Bioactivity and in Vitro Digestion of Its Microemulsion ZHANG Jianuo, YANG Bing, GAO Wei, FAN Lipeng, SANG Yaxin FOOD SCIENCE    2024, 45 (4): 77-87.   DOI: 10.7506/spkx1002-6630-20230516-154 Abstract （417）   HTML （55）    PDF（pc） （4933KB）（316）       Knowledge map    Save The active components of turmeric oil (TO) were analyzed using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose. The major components of TO were found to be ar-curcumone (23.09%), curcumone (21.36%), and β-curcumone (14.93%). In order to maximize the stability of TO and to mask its irritating substances, a microemulsion encapsulating it (TO-ME) was constructed by the water titration method. Based on the pseudo ternary phase diagram constructed, the optimal process parameters were determined as follows: TO as the oil phase, Tween-80 as the surfactant, propylene glycol as the co-surfactant, deionized water as the aqueous phase, a mass ratio of surfactant to co-surfactant of 4:1, a mass ratio of mixed surfactant to oil phase of 8:2, and a water content of 70% in the microemulsion. The largest area of the microemulsion region was formed under these conditions. The resultant microemulsion had a pH of 6.81 ± 0.02, a density of (1.053 ± 0.001) g/mL, a polydispersity index (PDI) of 0.27 ± 0.11, and an average particle size of (32.81 ± 14.54) nm. The microemulsion was characterized as an oil-in-water (O/W) type microemulsion, with spherical or ellipsoidal droplets. The prepared TO-ME exhibited good centrifugal stability, storage stability, and resistance to oral and gastric digestion, and could be released and utilized in the intestine. The microemulsion system significantly improved the scavenging capacity of TO against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical. In conclusion, microemulsion encapsulation significantly improved the stability and antioxidant activity of TO while effectively facilitating its release and digestion in the intestine. Our research results provide a theoretical basis for the high-value development and utilization of TO. Related Articles | Metrics

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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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Effect of Phosphoinositide 3-kinase/Protein Kinase B Signaling Pathway on Cell Apoptosis during Chilled Storage of Tan Sheep Meat ZHANG Qian, LUO Ruiming, CHEN Xueyan, LI Rong, WANG Jinxia, HU Lijun FOOD SCIENCE    2024, 45 (9): 173-180.   DOI: 10.7506/spkx1002-6630-20230512-111 Abstract （221）   HTML （27）    PDF（pc） （5151KB）（313）       Knowledge map    Save The hindleg meat of Tan sheep was injected postmortem with the phosphoinositide 3-kinase (PI3K) inhibitor LY294002 at a concentration of 10 μmol/L and stored at 4 ℃. After 0, 2, 4, 6 and 8 days, the protein expression of PI3K and protein kinase B (AKT) was analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and Western blot so as to verify whether the PI3K/AKT signaling pathway was effectively inhibited. Meanwhile, we analyzed changes in energy factors, oxidative stress levels, the degree of mitochondrial damage and cysteine aspastic acid-specific protease 3 (caspase-3) activity in order to explore the mechanism by which the PI3K/AKT signaling pathway induces the pathways of cell apoptosis during chilled storage of Tan sheep meat. The results showed that during storage, the protein expression levels of PI3K and AKT showed a decreasing trend, indicating that LY294002 inactivated the PI3K/AKT signaling pathway. Compared with the control group, LY294002 treatment significantly reduced mitochondrial ATP, glycogen content, succinate dehydrogenase (SDH) and citrate synthase (CS) activity (P < 0.05), gradually increased mitochondrial reactive oxygen species (ROS) levels, elevated the levels of oxidative stress and the opening of mitochondrial permeability transition pore (MPTP), significantly decreased membrane potential (P < 0.05), and significantly augmented the activity of caspase-3 (P < 0.05), indicating that the PI3K/AKT signaling pathway mediates the activation of downstream caspase-3 by promoting the production of ROS to interact with PI3K, damaging the structure and function of mitochondria, leading to the opening of MPTP and decreased membrane potential, and ultimately inducing cell apoptosis. Related Articles | Metrics

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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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Effect of in Vitro Fermentation of Quinoa Water Insoluble Dietary Fiber with Lactobacillus plantarum on Intestinal Flora and Short-Chain Fatty Acid Production LIU Xinyi, CHEN Menghan, LI Peishi, ZHANG Dongdong, REN Yuanyuan, SHI Chenshan, ZANG Mingwu, ZHANG Aixia, HAN Junhua, WU Rongrong FOOD SCIENCE    2024, 45 (13): 138-145.   DOI: 10.7506/spkx1002-6630-20230913-116 Abstract （567）   HTML （85）    PDF（pc） （6514KB）（309）       Knowledge map    Save In order to explore the effects of in vitro fermentation of quinoa water insoluble dietary fiber and exogenous addition of lactic acid bacteria on the gut microbiota and short-chain fatty acids (SCFAs), fecal filtrate (FF) from healthy subjects either alone or in combination with Lactobacillus plantarum was used to ferment quinoa water insoluble dietary fiber in vitro. The production of SCFAs was determined by gas chromatography (GC), and the changes in microbial community structure and abundance in the fermentation broth were analyzed by 16S rDNA sequencing. The results showed that the addition of quinoa insoluble dietary fiber and L. plantarum could change the structure and abundance of the gut microbiota. At the phylum level, the addition of quinoa insoluble dietary fiber and L. plantarum increased the abundance of Bacteroidota after 12 h of fermentation. At the genus level, quinoa insoluble dietary fiber increased the abundance of beneficial bacteria (Prevotella). Compared with the in vitro fermentation of quinoa water insoluble dietary fiber with FF, the exogenous addition of L. plantarum significantly increased the production of SCFAs. In summary, the in vitro fermentation of quinoa water insoluble dietary fiber by L. plantarum could significantly change the abundance and diversity of the intestinal microbiota, and promote the production of SCFAs, which is beneficial to intestinal health. Related Articles | Metrics

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Recent advances in the application of molecular simulation in cyclodextrin inclusion processes Chen CHEN Haibin Yuan Huai-Xiang TIAN FOOD SCIENCE    0, (): 0-0.   Abstract （180）      PDF（pc） （1968KB）（307）       Knowledge map    Save Cyclodextrin (CD) can be used as the host to form inclusion complexes with the guest molecule through supramolecular interaction between the host and the guest molecule, thus protecting or enhancing the properties of the guest molecule. Molecular simulation is an important research tool to investigate this interaction, which has been widely used in cyclodextrin inclusion reactions. In this paper, firstly, a brief overview of molecular simulations was given, mainly including quantum mechanics, molecular docking and molecular dynamics simulations; secondly, the basic principles, mainstream software and force fields of molecular docking and molecular dynamics simulation were summarized, and then the progress of their applications in the study of cyclodextrin inclusion process was clarified from four aspects: molecular structure change characterization, intermolecular interaction characterization, solvent effect and synergistic stabilization respectively. It is shown that the size of the hydrophobic cavity and the initial orientation of the guest within the cavity both have very important effects on the structure of the guest/cyclodextrin inclusion complex; van der Waals interactions are the main driving force of the cyclodextrin inclusion reaction, and the formation of intermolecular hydrogen bonds is an important factor for the stability of the inclusion complex; explicit solvent model is a favorable tool to study the solvent effect of the cyclodextrin inclusion reaction; finally, the authors suggest that the research on the multi-scale phenomena and the employment of machine learning combined with molecular simulations should be carried out for the investigation on the cyclodextrin inclusion process in the future. Reference | Related Articles | Metrics

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Effect of Slightly Acidic Electrolyzed Water Treatment on Microbial Growth Inhibition and Storage Quality of Postharvest Chives JIAO He, MENG Di, HAN Ying, WANG Xinyu, LI Pengxia, HU Huali, LI Guofeng, LIU Ling FOOD SCIENCE    2024, 45 (9): 197-203.   DOI: 10.7506/spkx1002-6630-20230315-148 Abstract （218）   HTML （32）    PDF（pc） （7318KB）（304）       Knowledge map    Save To explore the effect of slightly acidic electrolyzed water (SAEW) on the storage quality of postharvest chives, the changes in the microbial load and storage quality of postharvest chives subjected to SAEW immersion treatment at different concentrations (0, 100, 200 and 300 mg/L) for 5 minutes were analyzed during low temperature ((4 ± 1) ℃) storage. The results showed that immersion treatment with 200 mg/L SAEW was more effective in maintaining the organoleptic quality of chives and inhibiting the increase of the total number of colonies when compared with the other groups. Furthermore, 200 mg/L SAEW treatment was able to inhibit the increase of mass loss and rot rate, slow down the decrease of chlorophyll, vitamin C, soluble sugar, and soluble protein contents, and reduce the accumulation of total free amino acids, malondialdehyde (MDA) and nitrite in chives. It is evident that immersion treatment with 200 mg/L SAEW can not only effectively inhibit microbial growth on chives during low-temperature storage, but also effectively delay the loss of nutrients in chives, thus improving the quality preservation of chives. Therefore, SAEW can be used as an effective sterilization and preservation method to maintain the storage quality and delay the aging process of postharvest chives. Related Articles | Metrics

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Research Progress on the Interactions of Phenolic Acid with Protein and Carbohydrate and Their Effect on Bread Dough XIN Jiaying, LIU Simiao, GE Yize, SONG Zengwu, SUO Bohai, XIA Chungu FOOD SCIENCE    2024, 45 (9): 272-282.   DOI: 10.7506/spkx1002-6630-20230517-168 Abstract （238）   HTML （37）    PDF（pc） （6356KB）（304）       Knowledge map    Save In recent years, researchers have often modulated the sensory and functional properties of foods through the interaction among various food components. Phenolic acids, proteins and carbohydrates widely exist and play important roles in flour products. Until now, existing studies primarily concentrate on the interactions of phenolic acid with protein and carbohydrate, along with their applications in several fields such as food processing and healthcare. The intricate interactions in the phenolic acid-protein-carbohydrate ternary system impart different sensory and functional properties to flour products. In this article, we review the research progress on the interactions among phenolic acid, protein and carbohydrate and their influence on the sensory and functional properties of bread dough, hoping to provide theoretical guidance for the application of the ternary system composed of phenolic acids, proteins and carbohydrates in flour products. Related Articles | Metrics

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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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Expression Analysis of Hexokinase Genes in Kiwifruit during Postharvest Softening DONG Wenjuan, CHEN Ming, XIANG Miaolian, CHEN Jinyin, ZENG Jiaoke FOOD SCIENCE    2024, 45 (9): 189-196.   DOI: 10.7506/spkx1002-6630-20230424-232 Abstract （305）   HTML （18）    PDF（pc） （9392KB）（303）       Knowledge map    Save To solve the problem of the rapid softening of postharvest kiwifruit, the effect of 10 mmol/L N-acetyl-D-glucosamine (NAG) treatment on physiological changes, hexokinase (HXK) activity and AcHXKs gene expression in ‘Hongyang’ kiwifruit during postharvest ripening. The results showed that compared with the control group, exogenous NAG treatment could effectively inhibit the respiration rate and ethylene production of kiwifruit, delay the decline of firmness and total acid content, as well as the hydrolysis of starch and pectin, thereby maintaining a lower soluble solid content. In addition, NAG inhibited HXK activity and AcHXK3 expression level, thus affecting sugar and respiratory metabolism. Moreover, the expression of AcHXK7, 8 and 9 was upregulated, which was positively correlated with firmness and probably involved in glucose sensor-mediated postharvest softening of kiwifruit. In conclusion, NAG treatment can induce the differential expression of AcHXK3, 7, 8 and 9, thereby delaying kiwifruit postharvest ripening via catalytic and regulatory functions. These results may provide a theoretical basis for the mechanism of kiwifruit postharvest softening, and also help researchers develop novel strategies for kiwifruit preservation. Related Articles | Metrics

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Structural Succession of Microbial Communities in Fermented Grains for Nongxiangxing Baijiu during the Fermentation Process and Its Correlation with Physicochemical Indicators ZENG Bo, RAO Jiaquan, ZOU Yongfang, WEN Jing, HUANG Zhiguo, DENG Jie FOOD SCIENCE    2024, 45 (7): 111-118.   DOI: 10.7506/spkx1002-6630-20230804-030 Abstract （487）   HTML （27）    PDF（pc） （5304KB）（303）       Knowledge map    Save In order to clarify the succession pattern and potential functions of the microbial communities in fermented grains for Nongxiangxing baijiu, high-throughput sequencing was used to investigate the dynamic change of microbial community structure, and the correlations between microbial community structure and physicochemical indicators were analyzed at different fermentation stages. Phylogenetic Investigation of Communities by Reconstruction of Unobserved States (PICRUSt) was used to predict the potential functions of microbial communities in fermented grains. The results showed that Firmicutes, Proteobacteria, Actinobacteriota, Ascomycota, and Basidiomycota were the dominant phyla in fermented grains. The dominant genera were Lactobacillus, Bacillus, Staphylococcus, Thermoactinomyces, Kazachstania, Wickerhamomyces, Penicillium, Candida, Aspergillus, Meyerozyma, Debaryomyces, with Lactobacillus, Kazachstania and Wickerhamomyces being the absolutely dominant ones. The contents of reducing sugar and starch showed a significantly positive correlation with 8 bacterial genera (P < 0.05). Acidity and moisture content showed a significantly negative correlation with 10 bacterial genera. Some fungi were significantly correlated with physicochemical indicators. PICRUSt analysis showed that the relative abundance of functional enzymes was significantly different at different fermentation stages, and the dominant microorganisms in fermented grains participated in glycolysis, acid metabolism and ethanol synthesis to form a complete metabolic chain, indicating that the microbial community succession of fermented grains could be the major reason for the differences in metabolism at different fermentation stages. The findings of this study would provide a theoretical basis for the study of the metabolic mechanisms of microorganisms used for baijiu brewing. Related Articles | Metrics

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Research Progress on Probiotic Regulation of Immune and Metabolic Functions via the Gut-Skin Axis for the Alleviation of Atopic Dermatitis ZHENG Shiqi, LI Ping, HUANG Zhoumei, DONG Li, LI Daotong, HU Xiaosong, CHEN Fang, MA Chen FOOD SCIENCE    2025, 46 (23): 347-358.   DOI: 10.7506/spkx1002-6630-20250515-096 Abstract （456）   HTML （94）    PDF（pc） （2029KB）（300）       Knowledge map    Save Atopic dermatitis (AD) is a chronic, inflammatory skin disease, primarily characterized by pruritus, dry skin, localized erythema, and scaling. It often coexists with allergic rhinitis and asthma, affecting approximately 5%–10% of adults and 15%–25% of children globally, with its incidence increasing annually. The pathogenesis of AD is complex, involving genetic factors, skin barrier dysfunction, immune dysregulation, and environmental factors. In recent years, studies have found that AD is closely related to the stability of gut microbiota: a reduction in gut microbial diversity and gut microbial dysbiosis may precede the onset of AD; dysbiosis of the gut microbiota can disrupt the gut barrier, trigger systemic immune responses, and exacerbate dermatitis symptoms. Probiotics, a low-side-effect therapy, can alleviate AD through multiple pathways. For instance, Lactiplantibacillus plantarum LM1004 has the ability to balance the Th1/Th2 immune response and regulate T-cell differentiation, thereby balancing immune responses; Lactobacillus paracasei KBL382 plays a positive role in regulating the intestinal microbiota, which in turn alleviates systemic inflammation; Bifidobacterium longum CCFM1029 can upregulate tryptophan metabolism to reduce the symptoms of atopic dermatitis; Lactobacillus sakei 65 can promote sebum production and repair impaired skin barrier. This review examines the intervening effects and mechanisms of probiotics on atopic dermatitis, highlighting that orally administered probiotics can alleviate the symptoms of atopic dermatitis by balancing systemic immunity, modulating microbiota structure, regulating metabolite secretion, and adjusting gene expression via the gut microbiota. Its aim is to provide a theoretical reference for the clinical treatment of atopic dermatitis. Related Articles | Metrics

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Efficient Synthesis of Sweet Protein Brazzein by Komagataella phaffii GAO Peng, ZHANG Shengmeng, SUN Yuanwei, HUANG Weiwei, QIU Yibin, XU Hong, ZHANG Qi, LI Sha FOOD SCIENCE    2025, 46 (17): 111-119.   DOI: 10.7506/spkx1002-6630-20250311-087 Abstract （676）   HTML （68）    PDF（pc） （4377KB）（298）       Knowledge map    Save In this study, the expression system of Komagataella phaffii GS115 was optimized for improved secretion of the sweet protein Brazzein. The recombinant strain K. phaffii Bra-1 was successfully obtained, which produced 90.2 mg/L of Brazzein in shake flask fermentation under 2% methanol, 0.08% biotin, 30 ℃ and initial pH 6.0. Selection and optimization of expression elements showed that the endogenous alcohol oxidase 1 (AOX1) promoter had the best expression performance. The αΔ57-70 signal peptide increased the expression of Brazzein to 183.2 mg/L, which was further increased to 209.3 mg/L by the co-expression regulatory element, disulfide bond isomerase (PDI). In a 5 L bioreactor, fed-batch fermentation at an initial OD600 of 100 and a constant pH of 5.0 yielded 1.4 g/L of Brazzein. This study lays the foundation for the large-scale production and application of Brazzein. Related Articles | Metrics

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Research Progress on Geographical Origin Traceability and Authentication of Citri Reticulatae Pericarpium LIU Wenwen, WEI Wan, CHEN Yan, ZHAO Jie, FU Manqin, WANG Xu FOOD SCIENCE    2024, 45 (8): 19-28.   DOI: 10.7506/spkx1002-6630-20230831-232 Abstract （363）   HTML （52）    PDF（pc） （1726KB）（293）       Knowledge map    Save Citri Reticulatae Pericarpium (CRP) has both culinary and medicinal uses, with high medicinal and economic value. However, CRP fraud such as mislabeling of the geographical origin, passing off, and aging time cheating has occurred frequently, which damages consumer interests. In order to ensure the safety and quality of CRP, it is urgent to establish effective techniques for its geographical origin traceability and authentication. In this article, we review recent progress on the application of metabolomics, spectroscopy, DNA analysis, elemental analysis and intelligent sensory analysis in identifying the geographical origin, variety, harvest period and aging time of CRP. Meanwhile, we compare and analyze the advantages and disadvantages of each technique, and propose the existing problems and future research priorities in the field of geographical origin traceability and authentication of CRP. Related Articles | Metrics

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Research Progress and Future Trends of Machine Learning in the Field of Food Flavor CHEN Liang, YANG Jiahong, TIAN Xing FOOD SCIENCE    2024, 45 (10): 28-37.   DOI: 10.7506/spkx1002-6630-20231123-181 Abstract （564）   HTML （64）    PDF（pc） （2543KB）（291）       Knowledge map    Save With the continuous improvement of living standards, people are concerned about not only whether foods are tasty or not, but also the combination of health elements and good flavor. Food flavor components are not only important factors in sensory quality, but also key indicators of the nutritional level of foods. At present, the traditional methods to evaluate and predict food flavor components are time-consuming and labor-intensive, and unable to handle large amounts of data. In contrast, machine learning (ML), the core of artificial intelligence, has incomparable advantages over traditional analytical techniques in distinguishing differences and finding commonalities, and has found good application in the field of food flavor analysis. In this context, this paper focuses on the current research status of ML in the field of food flavor, and introduces the principles and advantages of commonly used ML methods, as well as their latest applications and prospects in food flavor prediction and regulation. It also focuses on the advantages and future trends of modern intelligent sensory evaluation techniques combined with ML in the field of food flavor analysis, with a view to providing new ideas and theoretical foundations for food flavor analysis and prediction. Related Articles | Metrics

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Protective effect of Coix biopeptide on human umbilical vein endothelial cells injured by high glucose FOOD SCIENCE    0, (): 0-0.   Abstract （218）      PDF（pc） （580KB）（289）       Knowledge map    Save To investigate the protective effect and mechanisms of coix biopeptide on high glucose injured human umbilical vein endothelial Cells (HUVEC). The injury model of HUVEC was established by the treating the HUVEC with 30 mM glucose, and then the protection effect of the Coix biopeptide was evaluated. Cell viability was detected by MTT assay. Nitric acid reductase was used to detect NO secretion. The content of reactive oxygen species (ROS) was detected by flow cytometry. Apoptosis and necrosis were detected by Annexin V-FITC/PI double staining. Quantitative real-time PCR was applied to detect the expression of inflammation-related genes. The results showed that NO secretion decreased by 28.72% (P < 0.05), ROS secretion increased by 96.19% (P < 0.05), the expression of ACE gene was significantly decreased, and the expression of ICAM-1, IL-6, MCP-1 and VCAM genes was significantly increased in HUVEC induced by high glucose injury. With the prolongation of high glucose treatment, the proportion of apoptotic and necrosis cells in HUVEC increased significantly, which was 1.61 times of that in NG group. Coix biopeptides increased NO secretion and decreased ROS content to varying degrees, reversed the decrease in ACE gene expression caused by high glucose injury, significantly reduced the expression of inflammatory genes and reduced cell apoptosis. In summary, Coix biopeptide possessed explicit protection effect on by high glucose injured HUVEC. Reference | Related Articles | Metrics

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Changes of active components and antioxidation in ginseng fermented by Lactobacillus plantarum FOOD SCIENCE    0, (): 0-0.   Abstract （216）      PDF（pc） （881KB）（286）       Knowledge map    Save Ginseng extract was fermented by Lactobacillus plantarum to explore the changes of active components and their antioxidant activity before and after fermentation. The contents of total phenols, polysaccharides, total flavonoids and ginsenosides in ginseng extract before and after fermentation were determined. The antioxidant activity of ginseng extract before and after fermentation was compared by measuring the antioxidant activity of three kinds of free radical scavenging rate, reducing power and lipid antioxidant ability. The results showed that after fermentation, the contents of total phenols and total flavonoids increased, while the contents of polysaccharides and total saponins decreased. During fermentation, the sugar groups of natural ginsenosides Rg1, Re, Rb1 and Rc were hydrolyzed to form new rare ginsenosides Ck, Rk1, Rh4, Rg5, etc., and their contents increased by 0.7706, 0.7348, 3.3924 and 1.3648mg/g, respectively. The antioxidant capacity of ginseng extract after fermentation at 0.5~20mg/mL concentration was higher than that of ginseng extract before fermentation (GE), which was closely related to the increase of total phenols, total flavonoids and the formation of rare ginsenosides. This shows that fermentation can produce a large amount of rare saponins and increase the content of phenols and flavonoids, which makes the fermented ginseng extract have stronger antioxidant ability. Reference | 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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Synthesis of bifunctionalized mesoporous silica and its application in the detection of aminoglycosides SONG Jin-Zhu ZHU XiaoJun Jie ZOU FOOD SCIENCE    0, (): 0-0.   Abstract （114）      PDF（pc） （958KB）（284）       Knowledge map    Save In this work, a novel reversed-phase/cation-exchange mixed-mode mesoporous silica adsorbent was synthesized as a SPE packing material and applied to the determination of six aminoglycosides (AGs) in milk byultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). MCM-41 was modified by 3-aminopropyltriethoxysilane, succinic acid glycoside and octadecyltrimethoxysilane. Structural characterization demonstrated that the synthesized material had a large specific surface area, uniform pore size, and functional group modification, exhibiting strong adsorption capacity and selectivity for AGs. The bifunctionalized synthetic material significantly improved matrix interference of milk compared to the carboxylated-only material. The proposed method exhibited a good linear correlation (0.992 7–0.999 5) for the six AGs in the concentration range of 5–500 ng/mL and obtained satisfactory recoveries (74.3%–107%) and relative standard deviation (2.6%–15.7%). The detection of limits (LODs) were 0.30–2.50 ng/mL. The material is low in cost, simple in fabrication and has good operability as a SPE package. It can be extended to the detection of AGs in other food or agricultural samples. Reference | Related Articles | Metrics

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Research Progress on Polyphenol Regulation of Lipid-Protein Co-oxidation in Emulsions Stabilized by Proteins, Polysaccharides or Their Complexes LI Helin, ZHOU Xiaoling, WU Xiaojuan, WU Wei FOOD SCIENCE    2024, 45 (12): 358-367.   DOI: 10.7506/spkx1002-6630-20230719-206 Abstract （607）   HTML （94）    PDF（pc） （3004KB）（282）       Knowledge map    Save Emulsions stabilized by natural biocompatible polymers, such as proteins and polysaccharides, have become increasingly prevalent in the food industry. However, lipid and protein oxidation inevitably occur in emulsions during storage, which have a significantly negative impact on the application of emulsions in the food industry. Polyphenols, as natural antioxidants, can bind to proteins and polysaccharides and regulate the oxidative stability of emulsions stabilized by proteins, polysaccharides or their complexes by altering the structure, interfacial properties, and antioxidant activity of proteins and polysaccharides. Furthermore, polyphenols, owing to their robust ability to scavenge free radicals, reduce metal ions, and promote the formation of interfacial barriers by emulsion stabilizers, represent a highly cost-effective option for enhancing the lifetime and quality of food emulsions stabilized by natural biocompatible polymers. Nevertheless, few studies have elaborated on the mechanism of the impact of polyphenols on the oxidative stability of emulsions stabilized by proteins, polysaccharides or their complexes. On this ground, this article first describes the co-oxidation mechanism of lipids and proteins in food emulsions and summarizes the interaction of polyphenols with proteins, polysaccharides and their complexes. Next, the impacts of types and amounts of polyphenols on the structures, interfacial properties, and antioxidant activities of polyphenol-protein/polysaccharide and polyphenol-protein-polysaccharide complexes are analyzed. Finally, the effects and underlying mechanisms of polyphenols on the oxidative stability of protein, polysaccharide or protein-polysaccharide stabilized emulsions are discussed. The findings of this review provide a theoretical basis for improving the application of food emulsions in the food industry. Related Articles | Metrics

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Effect of free radical method of polyphenol covalent binding on the properties of soy protein-based emulsion gel 甘露 孟 FOOD SCIENCE    0, (): 0-0.   Abstract （33）      PDF（pc） （1196KB）（281）       Knowledge map    Save Covalent binding of ferulic acid (FA) to soy protein isolate (SPI) by free radical method was used to prepare gluconolactone (gluconolactone, GDL)-induced emulsion gels. The effects of FA covalent binding on the SPI structure, emulsion properties and emulsion gel characteristics were investigated. The optimum concentration of FA binding was determined at 150 μmol/g protein by the analysis of intermolecular forces, textural properties and water holding capacity of the SFA emulsion gels. Under this conditions, spectral analysis showed that FA had a fluorescence quenching effect on SPI, and after covalent binding of FA a decrease in the β-folded content and an increase in the α-helical content, β-turned content and irregular curl content of SPI were appeared. The absolute value of ζ-potential and interfacial protein content of SFA emulsions increased, and the mean particle size and apparent viscosity of SFA emulsions decreased. Final storage modulus of SFA emulsion gels (G ') increased, and the changes in relaxation time and peak ratios in the low-field NMR measurements indicated that the SFA emulsion gels had better hydration properties; the SFA emulsion gels had a more uniform and dense porous network structure. The results show that the SPI covalently bound by the 150 μmol/g protein FA radical method is valuable for the preparation of emulsion gels. Related Articles | Metrics

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The Preparation & Nutrition of Polysaccharide-Selenium-Nanoparticles and Their Application in Food-related Fields: A Review Ze-Liang ZHONG Bi-Hong Kai-Kai BAI FOOD SCIENCE    0, (): 0-0.   Abstract （494）      PDF（pc） （2192KB）（280）       Knowledge map    Save Selenium nanoparticles (SeNPs) is a kind of elemental selenium particles at nano-size scale, possess great potential in their application in the fields of agriculture, food, medicine and etc, thanks to the unique properties and excellent biological activities of these nanoparticles. Polysaccharides with their excellent bio-compatibility, good stability and various bio-activities, are helpful to the stable preparation and functional decoration of SeNPs, which might improve the physicochemical properties and functional activities of the nano systems. In this paper, the preparation, bio-activities and application of polysaccharide-SeNPs became the focus of attention. Briefly, the methods and technology utilized to synthesize the SeNPs through chemical reduction were summarized and then, the coordination and influence of polysaccharides upon these nanoparticles were analyzed. After that, the antioxidant capacity, immunomodulatory activities and anti-tumor abilities of the polysaccharide-SeNPs were reviewed, while the application of the polysaccharides-nano-system in the food-related fields was introduced. Finally, the opportunities and challenges of the polysaccharide-SeNPs were discussed when the nanoparticles were utilized to improve the food nutrition. The review might provide theoretical basis and research ideas for the research & development of polysaccharide-SeNPs. Reference | 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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Study on Quality and Physiological Changes of Luli Apple During Storage 震 王 Yong Peng FOOD SCIENCE    0, (): 0-0.   Abstract （246）      PDF（pc） （329KB）（278）       Knowledge map    Save The quality and physiological changes of ‘Luli’ and ‘Gala’ apple during storage were explored to provide theoretical basis for the storage and preservation of new mid-early ripening apple varieties. The results showed that the hardness, soluble solids, L* value of peel and DPPH free radical scavenging rate of ‘Gala’ and ‘Luli’ showed a downward trend. After 90 days, the hardness of ‘Gala’ decreased by 56.3% while ‘Luli’ only decreased by 30.7%. Compared with ‘Gala’, ‘Luli’ had lower polyphenol oxidase and lipoxygenase activities, and higher contents of total phenols, flavonoids and chlorogenic acid during storage. During storage, the mono-phenol content in ‘Luli’ showed a decrease rate, among which chlorogenic acid, epicatechin, hypericin, and ferulic acid decreased significantly in the first of 15 days, while the changes were not significant during shelf life period. The catechins, P-coumaric acid, rutin, and caffeic acid in ‘Gala’ increased first and then decreased during storage, but decreased rapidly during shelf life period. The main aroma components in ‘Gala’ and ‘Luli’ were aldehydes, alcohols and esters, among which 3-methyl-1-butanol, 3-methyl-2-butenol, nonanal, 2-amino-6-methylbenzoic acid and 1-methyldibenzofuran were only detected in ‘Luli’. During storage, the aldehydes in the two varieties showed a decrease rate, while the alcohols and esters showed an increase rate. The alcohols in “Luli” decreased during shelf life period, while increased in ‘Gala’. In conclusion, ‘Luli’ exhibited higher fruit hardness, antioxidant capacity and phenol contents during low temperature storage and shelf life period, and the overall storage quality was better than that of ‘Gala’. Reference | Related Articles | Metrics

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Quality Evaluation of Coffee Beans and Screening of Characteristic Indexes null FOOD SCIENCE    0, (): 0-0.   Abstract （263）      PDF（pc） （1206KB）（275）       Knowledge map    Save In order to explore the quality evaluation methods of coffee beans in China when they are used for both fresh ground coffee and instant coffee, and to screen the evaluation indicators, firstly, the main quality indicators are selected from the basic quality indicators through Delphi evaluation method and sequence relationship analysis method, and the quality index system is constructed. Then determine the difference of the main quality indicators of 53 coffee bean samples from different production areas in Yunnan Province and Hainan Province, screen the characteristic quality indicators of different uses of coffee beans based on correlation analysis, principal component analysis and cluster analysis, and conduct stepwise multiple linear regression analysis based on the comprehensive score of the main components of the samples. Finally, grain size, taste, flavor and carbohydrate were selected as the characteristic quality indicators of instant coffee beans; Grain size, taste, aroma and caffeine content are the characteristic quality indicators of coffee beans for freshly ground coffee. It is determined that the main varieties suitable for instant coffee are catimor and Typica, and the main production area is Yunnan Province; The main variety of coffee beans suitable for freshly ground coffee is catimor, and the main production area is Yunnan Province. Reference | Related Articles | Metrics

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Application and Research Progress of Magnetic Field Technology in the Processing of Agricultural products Huang-Bing YAO Yamei Jin Ting Wang Na Yang FOOD SCIENCE    0, (): 0-0.   Abstract （207）      PDF（pc） （574KB）（274）       Knowledge map    Save With the development of modern agricultural technology and the in-depth research of magnetic biological effect, magnetic field has been widely used in various fields of agricultural science. An appropriate magnetic field condition such as intensity, waveform, and frequency can produce specific non-thermal effects on raw materials of agricultural product. It can regulate the metabolism, respiration and mass and heat transfer efficiency of biological tissues and cells, maily by influencing water cluster, cell morphology, biomolecular activity and gene expression. Therefore, compared with other physical processing, its effects manifest more slowly. On the other hand, the same magnetic field parameters will show different effects for different processing objects. At present, magnetic field technology has been verified and applied in the field of agricultural products processing. The related research contents mainly include preservation, sterilization, fermentation, and extraction of agricultural products assisted with magnetic field, but there is a lack of comprehensive summary and analysis. Therefore, this paper summarizes the application and status of magnetic field biochemical technology in agricultural products processing, and discusses the problems and future development trends, in order to provides a reference for the application of this technology in agricultural field. Reference | Related Articles | Metrics

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Progress on the Antimicrobial Function of Yeast and Its Derivatives MA Yue, SHAN Jiayu, JIANG Yaodong, HUANG Junnan, WANG Xu, ZHANG Lingkui, YANG Shuo, DONG Qingli FOOD SCIENCE    2023, 44 (21): 405-416.   DOI: 10.7506/spkx1002-6630-20221102-016 Abstract （444）   HTML （52）    PDF（pc） （2651KB）（271）       Knowledge map    Save Contamination of spoilage and pathogenic microorganisms in food substrates can negatively influence food quality and threaten food safety. The application of physicochemical antimicrobial strategies can effectively inhibit the growth and reproduction of harmful microorganisms, but may also cause irreversible negative effects on food quality. Some antagonistic yeasts alone or combined with antimicrobial agents can effectively control harmful microorganisms. This review systematically and comprehensively summarizes the existing literature on the antimicrobial effects and mechanisms of yeasts and their derivatives from the above two aspects. The sources, species and mechanism of action of antagonistic yeasts as well as their antimicrobial effects when combined with other antimicrobial technologies are discussed. Additionally, the advantages and limitations of yeast as a natural drug carrier combined with various chemical antimicrobial agents are analyzed. This review aims to provide a scientific reference for developing new yeast-based antimicrobial agents, which will be helpful in improving food quality and ensuring food microbial safety. Related Articles | Metrics

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Mechanism of microbial community succession and metabolic products change of Nongxiangxing Daqu during storage Qian-Hui XU Dan Huang FOOD SCIENCE    0, (): 0-0.   Abstract （68）      PDF（pc） （1230KB）（267）       Knowledge map    Save During the long-term storage of Nongxiangxing Daqu, its microbial community structure and metabolic activities have undergone complex changes. In order to explore the changing rules and reasons, the microbial community composition of the QP (represents the surface of Daqu, marked as QP below) and the QX (represents the interior of Daqu, marked as QX below) during storage was obtained by high-throughput sequencing technology, and the changes of saccharifying power and liquefaction power were analyzed, as well as the volatile flavor substances were studied by headspace solid phase microextraction gas chromatography mass spectrometry, then the formation mechanism of Daqu microbial flora and the cause of metabolite change during storage were explored by constructing a phylogenetic null model combined with multivariate statistical analysis. The results showed that during the storage of Nongxiangxing Daqu, the microbial community of Daqu was rebalanced, and the enzyme activity and volatile compounds were further enriched and transformed; At the same time, the construction of microbial communities is dominated by stochastic processes, and also affected by deterministic processes, in which heterogeneous selection plays a major role, and niche width differences also have a certain impact; The changes of saccharifying power, liquefaction power and flavor substances of Daqu are closely related to the succession of microbial community. The research results revealed the change rule and mechanism of microorganism, enzyme activity and volatile metabolites during the storage of Daqu, which could provide theoretical basis for the quality control of Daqu. Reference | Related Articles | Metrics

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Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods: A Review YANG Dongsong, GAO Shuang, YUAN Hong, ZHAO Wenxiu, LUO Yulong, LUO Ruiming, HOU Yanru FOOD SCIENCE    2024, 45 (8): 331-341.   DOI: 10.7506/spkx1002-6630-20230421-207 Abstract （594）   HTML （35）    PDF（pc） （2418KB）（266）       Knowledge map    Save Mutton is a high-quality meat with high nutritional value. However, the typical species-specific flavor (odor) of mutton affects its quality and limits its consumer acceptance. Studies have shown that the major substances that cause mutton odor are 4-alkyl branched fatty acids, 3-methylindole, 4-methylphenol, stearic acids, and amino acids. The composition and formation pathway of mutton odor substances are complex and influenced by various factors such as nutrition, feeding system, variety, sex, age, and tissue position, so it is difficult to reduce mutton odor. Therefore, this article reviews the sources and formation mechanisms of mutton odor substances, the factors affecting the formation of mutton odor substances, and deodorization methods, which will provide a basis for scientifically regulating the flavor of mutton and its products. Related Articles | Metrics

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Research progress in preparation of bioactive peptides from milk by microbial fermentation Xiao-Meng WU FOOD SCIENCE    0, (): 0-0.   Abstract （121）      PDF（pc） （358KB）（262）       Knowledge map    Save Animal milk has become the main sources of bioactive peptides due to its high protein and essential amino acid content, high yield and good stability. Bioactive peptides are encrypted and inactive in parental proteins, so they must be released to show their biological activity. Depending on their amino acid composition, size, sequence, and physicochemical properties, bioactive peptides can play angiotensin converting enzyme（ACE）inhibitory, antioxidant, antibacterial, antithrombotic, or immunomodulatory roles. Microbial fermentation is a very favorable method to prepare bioactive peptides. In this paper, the research progress of the preparation of milk bioactive peptides by microbial fermentation was reviewed, the diversity of bioactive peptides caused by different microbial proteases was clarified, and the research trend of the preparation of bioactive peptides by microbial fermentation was prospected. This review provides extensive information on the preparation of milk bioactive peptides by microbial fermentation and provides a strong theoretical basis for the development and utilization of milk bioactive peptides in the future. Reference | Related Articles | Metrics

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Review on advance of phytic acid and its degradation products in food null FOOD SCIENCE    0, (): 0-0.   Abstract （385）      PDF（pc） （405KB）（261）       Knowledge map    Save Phytic acid widely exists in plant foods, which was the main form of phosphorous stored in plant seeds. Recently, the research of phytic acid and its degradation products in food is an increasing concern due to their anti-nutritional qualities, e.g., strong chelating ability with mineral nutrients and proteins, limiting their bioavailability. In this paper, the characteristics, anti-nutritional qualities, physiological activities, content of the phytic acid and its degradation products lower inositol phosphates were summarized. Moreover, the analytical methods for these compounds in food were highlighted. A number of methods were compared and analyzed in terms of advantages and disadvantages. It provided valuable reference in the further research of phytic acid and its degradation products detection. These comments were all suggested that the problem of these compounds in food should be stressed in China in the future. Reference | Related Articles | Metrics

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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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Preparation of Microcapsules of medicine food homology Synergistic ACE Inhibitory Peptide and Its Hypotension Effect Xiao-dong LI XIE qinggang FOOD SCIENCE    0, (): 0-0.   Abstract （181）      PDF（pc） （1533KB）（255）       Knowledge map    Save In this experiment, the medicine food homology complex (goji berry:hawthorn:cassia=4:1:1) synergistically inhibited the antihypertensive effect of peptide microcapsules on Spontaneous Hypertension Rat (SHR) rats. When the ratio of ACE inhibitory peptide to complex mass was 1:2, the ACE inhibition rate was 78.19%, which was significantly higher than that of single medicine food homology complex (69.46%) and ACE inhibitory peptide (71.48%) (P<0.05). By optimizing the embedding process (solid content of 10%, inlet air temperature of 160°C, core-to-wall ratio of 1:15, wall material of modified starch:maltodextrin=1:4), the synergistic ACE inhibitory peptide microcapsule embedding rate was 85.44%, the intestinal release rate was 81.40%, and the bitter taste was significantly reduced (P <0.05).Animal experiments have found that the medicine food homology and ACE inhibitory peptides can significantly reduce the blood pressure values of SHR rats, significantly increase the content of Angiotensin converting enzyme 2 (ACE2) and Angiotensin 1-7 (Ang(1-7)) in rat plasma, and reduce Angiotensin Converting Enzyme(ACE) in plasma and the content of Angiotensin II (Ang II) in plasma, heart, kidney and thoracic aorta (P<0.05), the effect is better than that of single complex and ACE inhibitory peptide, proving that the medicine food homology have a synergistic effect with ACE inhibitory peptide, which can reduce blood pressure by regulating the renin-angiotensin system (RAS). It can also significantly reduce the degree of heart and thoracic aorta fibers in SHR rats, thereby improving organ damage caused by hypertension. 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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Effect of Apples on Hemolysis-Induced Hyperbilirubinemia: Evaluation by Network Pharmacology and Molecular Docking and Experimental Validation AN Qiong, WEI Yuan, LI Qian, WANG Jiangwen, YUE Guoren, WANG Zhenxiang FOOD SCIENCE    2024, 45 (9): 144-152.   DOI: 10.7506/spkx1002-6630-20230606-047 Abstract （278）   HTML （39）    PDF（pc） （8744KB）（253）       Knowledge map    Save A network pharmacological approach was used to predict active ingredients in apples that may have therapeutic effects on hemolysis-induced hyperbilirubinemia and their potential targets, enrichment pathways and action process and to construct adisease-pathway-active component-target network for apples. Autodock software was used to perform molecular docking of key active ingredients and potential targets to verify the reliability of the network analysis results. Furthermore, the effect of apple alcohol extract (AE) on hemolysis-induced hyperbilirubinemia in rats was explored. The results showed that 17 active ingredients of apples with high gastrointestinal absorption and excellent drug-like properties were selected, among which, quercetin, 2α-hydroxyl-ursolic acid, β-sitosterol, phloretin and epicatechin could make important contribution to the treatment of hemolysis-induced hyperbilirubinemia. The top 5 targets in terms of moderate values in the network, including the serine/threonine protein kinase (Akt1), vascular endothelial growth factor A (VEGFA), epidermal growth factor receptor (EGFR), the tyrosine kinase (SRC), and signal transducer and activator of transcription 3 (STAT3) could exert therapeutic effects through the bile secretion pathway, the hypoxia inducible factor (HIF)-1 signaling pathway, the tumor necrosis factor (TNF) signaling pathway and the nuclear factor-kappa B (NF-κB) signaling pathway. Molecular docking was performed on the major active ingredients and the core targets selected by the network, and the results showed a strong affinity between the active ingredients and the potential targets with reliable results from the network analysis. The animal experimental results indicated that compared with the blank control group, the model group had a significant decrease in hemoglobin (HB) levels in the blood and a significant increase in the levels of total bilirubin (TB), indirect bilirubin (IB), alanine transaminase (ALT), aspartate transaminase (AST), TNF-α, and interleukin-6 (IL-6) (P < 0.01). Compared with the model group, HB levels increased and while the levels of TB, IB, ALT, AST, TNF-α and IL-6 significantly decreased in the AE intervention and positive control groups (P < 0.05 or P < 0.01). In summary, apples reduce hemolysis-induced hyperbilirubinemia, which will provide a basis for research on non-invasive therapy for neonatal jaundice. Related Articles | Metrics

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Research advances of Omega-3 polyunsaturated fatty acids in promoting the recovery of exercise-induced muscle injury and its related mechanism null FOOD SCIENCE    0, (): 0-0.   Abstract （178）      PDF（pc） （512KB）（252）       Knowledge map    Save Omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) are a kind of essential polyunsaturated acids for life activities, which cannot be synthesized by the body itself, and must be obtained from the food supply. The role of ω-3 PUFAs in the prevention and treatment of chronic diseases has been widely demonstrated. In recent years, more and more studies have found that it can promote the recovery of exercise-induced muscle damage (EIMD), but the mechanism is not fully clarified. Therefore, in this paper, the related reports on different doses of ω-3 PUFAs in promoting the recovery of EIMD and the possible mechanisms were reviewed. The mechanisms of promoting EIMD repair include activation of myogenic repair of myosatellite cells, enhanced plasma membrane repair of skeletal muscle cells, and increased anti-inflammatory and antioxidant, which provide new ideas for further exploring the theory and practice related to promotion of EIMD repair from the perspective of sports nutrition. Reference | Related Articles | Metrics

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Analysis of key taste components in thermal treatment of Trachypenaeus curvirostris based on sensomics null FOOD SCIENCE    0, (): 0-0.   Abstract （165）      PDF（pc） （439KB）（251）       Knowledge map    Save In order to confirm the key taste components of Trachypenaeus curvirostris, the flavor characteristics of free amino acids, inorganic ions, quaternary ammonium compond, saccharides, organic acids, nucleotides, glutathione and so on in the shrimp heated before and after were determined by using high performance liquid chromatography, atomic absorption spectrometry, high performance liquid chromatography-mass spectrometry, electronic tongue and flavor recombination methods based on sensomics. The results showed that the free amino acid content of shrimp was significantly changed after heating treatments, the total amount increased from 1165.94 mg/100 g to 1396.64 mg/100 g, increased by 19.79%. The contents of Gly, Arg, Pro, Ser and Tau were significantly increased, and the contents of Na+ and Cl- were abundant. Betaine, trimethylamine-N-oxide and nucleotide and its derivative were higher than those heating treatments before. In addition, the TAV values of glutamic acid, glycine, Na+, Cl-, lactic acid and 5'-IMP were greater than 1, indicating that they may be an active compound to affect the taste of Trachypenaeus curvirostris. The results of the recombination experiment showed that the flavor profile of the recombination model was similar to that of the natural extract. The key taste active compounds were glutamic acid, glycine, alanine, tyrosine, arginine, 5'-IMP, 5'-GMP, Na+, K+, Cl-, betaine and trimethylamine-N-oxide. In this study, the key taste components of water extract of Trachypenaeus curvirostris were analyzed based on sensomics, which laid a theoretical foundation for the processing of shrimp. Reference | 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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Research Progress on the Sources and Enrichment of Selenium and Selenium-Rich Dietary Resources SUN Nan, WANG Huina, ZHANG Wei, ZHANG Yuyao, ZHAO Yu, HE Bo, ZHANG Haisheng, ZHANG Baoshan FOOD SCIENCE    2024, 45 (7): 299-309.   DOI: 10.7506/spkx1002-6630-20230808-054 Abstract （689）   HTML （60）    PDF（pc） （3435KB）（250）       Knowledge map    Save Selenium-rich foods serve the dual-function of providing nutrients and organic selenium. In the situation of selenium deficiency in the entire population, it is crucial to understand the sources of selenium and its circulation in the natural environment and biological systems. Current research on selenium-rich foods focuses mostly on chemical synthesis and bio-organic conversion, which is highly specialized and not suitable for horizontal comparison of different selenium-rich foods. There are few studies on the circulation of selenium and the selenium contents and health benefits of different selenium-rich foods. This article summarizes the sources, circulation and metabolism of selenium, the sources and forms of natural selenium in selenium-rich foods, and the selenium absorption and metabolism pathways in plants, animals, and microorganisms. Next, it reviews the current status of research on selenium-rich foods from various sources, and gives an outlook on the future of selenium-rich foods. This review may serve as a foundation for in-depth comparison of selenium-rich foods from various sources, and provide scientific guidance for the research and development of novel healthy selenium-rich foods. 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 in the Formation and Inhibition Mechanism of Advanced Glycation End Products WU Xuan, LI Na, XU Huaide, LI Mei FOOD SCIENCE    2023, 44 (17): 204-224.   DOI: 10.7506/spkx1002-6630-20220903-029 Abstract （884）   HTML （38）    PDF（pc） （3043KB）（246）       Knowledge map    Save Advanced glycation end products (AGEs) are a series of stable compounds generated by the nonenzymatic reaction of reducing sugars with proteins, lipids or nucleic acids. It has been found that the excessive accumulation of AGEs in the body can easily cause various chronic diseases such as diabetes, atherosclerosis, Alzheimer’s diseases and cardiovascular diseases. Finding methods to suppress the formation of AGEs is of great significance for ensuring human health. This article summarizes the types, structures, formation process, pathogenesis, and in vivo metabolic pathways of AGEs, with a focus on the methods and mechanisms for the inhibition of AGEs. This review will provide a theoretical basis for controlling the formation of AGEs. 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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Effect of Fermentation Temperature on the Main Flavour Substances in Low-salt Shrimp Paste null FOOD SCIENCE    0, (): 0-0.   Abstract （147）      PDF（pc） （905KB）（241）       Knowledge map    Save In order to study the effect of fermentation temperature on the flavor substances in low-salt shrimp paste, the natural fermentation of shrimp paste was carried out at 10 ℃, 15 ℃, 20 ℃ and 25 ℃, respectively. The free amino acids, free fatty acids and volatile compounds in shrimp paste were determined by high performance liquid chromatography, gas chromatography and gas chromatography-ion mobility spectrometry, respectively. The results showed that 17 kinds of free amino acids and 26 kinds of free fatty acids were detected in all low-salt shrimp paste samples. The content of flavor amino acids was highest in the shrimp paste fermented at 10 ℃, and the content of free fatty acids was highest in the shrimp paste fermented at 20 ℃. A total of 69 volatile compounds were identified in the low-salt shrimp paste, including 19 alcohols, 13 aldehydes, 13 ketones, 12 esters, 2 alkenes, 2 ethers, 1 acid and 7 other compounds. The relative contents of alcohols and ketones were higher in shrimp paste fermented at 10 ℃ and 15 ℃. The relative contents of ammonia were higher in shrimp paste fermented at 20 ℃ and 25 ℃. Principal component analysis of volatile compounds showed that volatile compounds were significantly distinguishable in low-salt shrimp pastes fermented at different temperatures. A total of six differential volatile compounds (VIP>1, p<0.05) were screened by orthogonal partial least squares discriminant analysis combined with variable importance in projection (VIP), namely 3-methyl-1-butanol (monomer and dimer), ethyl acetate dimer, ethyl acrylate, 2-methylbutanal dimer and ammonia. Cluster heat map analysis showed that the flavor of low-salt shrimp paste fermented at 10 ℃ and 15 ℃ was more similar, and the flavor of low-salt shrimp paste fermented at 20 ℃ and 25 ℃ was more similar. The results of this study might provide a theoretical basis for promoting the thermostatic fermentation of commercialized low-salt shrimp paste. Reference | 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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Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin FOOD SCIENCE    2024, 45 (5): 137-148.   DOI: 10.7506/spkx1002-6630-20230624-177 Abstract （493）   HTML （49）    PDF（pc） （6655KB）（239）       Knowledge map    Save In this study, a dynamic headspace (DHS) combined with thermal desorption/gas chromatography-mass spectrometry (TD/GC-MS) method was established to analyze the volatile composition of baked green tea. Extraction parameters including tea amount, trapping temperature, incubation temperature, total purge volume, purge rate, and drying rate were optimized. Furthermore, the key odorants of baked green tea made from different tea cultivars were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results indicated that the optimal extraction conditions were as follows: tea amount of 200 mg, trapping temperature of 70 ℃, incubation temperature of 70 ℃, total purge volume of 350 mL, purge rate of 10 mL/min, and drying rate of 10 mL/min. A total of 74 volatile components were identified in green tea made from three representative varieties. Multivariate statistical analysis showed that the aroma compounds of the three green teas varied greatly, and 18 key differential volatile aroma components were identified. The contents of isopropylidesneacetone and linalool in LongJing 43 (LJ 43) baked green tea were the highest among these three teas. Fuding Dabaicha (FDDB) baked green tea contained the highest levels of 6-methyl-5-heptene-2-one, octanal, cyclohexanone, acetophenone, copaene and epicubenol. A total of 28 odorants were identified by GC-O-MS analysis. The odorants were mainly responsible for odor attributes such as green, refreshing, floral, fruity, herbal, woody and sweet aromas. The total aroma intensity of floral and fruity attributes was the highest, followed by the green and refreshing attributes. Taken collectively, linalool, calamenene, δ-cadinene, 6-methyl-5-heptene-2-one and octanal were the key differential odorants among the three green teas. Linalool contributed significantly to LJ 43 baked green tea, and the other four odorants contributed significantly to the formation of the aroma quality of FDDB baked green tea. Related Articles | Metrics

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Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles MEI Yuqi, GAO Yaxuan, YANG Yunyi, DU Zhenya, WAN Zhili, YANG Xiaoquan FOOD SCIENCE    2023, 44 (21): 14-22.   DOI: 10.7506/spkx1002-6630-20230428-277 Abstract （514）   HTML （39）    PDF（pc） （7549KB）（237）       Knowledge map    Save This study utilized egg yolk peptide micellar nanoparticles (EYPNs), self-assembled from amphiphilic egg yolk peptides (EYPs), as a novel nanocarrier for improving the solubility and bioaccessibility of hydrophobic active compounds. EYPNs were dissociated by adjusting pH to 12.0 and mixed with the hydrophobic model compound curcumin (Cur), followed by a slow adjustment of pH to neutral pH to induce the re-assembly of EYPNs, which entrapped Cur to form stable EYPNs-Cur composite nanoparticles via hydrophobic interactions. Compared to free Cur, the solubility of encapsulated Cur increased largely, and even under light conditions, the encapsulated Cur remained stable almost without degradation for one month. In simulated gastrointestinal fluids, the bioaccessibility of Cur encapsulated in the composite nanoparticles was almost twice than that of free Cur. These results suggest that EYPNs can serve as stable nanocarriers for hydrophobic active compounds and improve their bioaccessibility. Related Articles | Metrics

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Process in Preparation and application of hydrophilic chromatographic materials for separation of monosaccharides and oligosaccharides Xiang Li Dan-Dan REN Long WU Hui ZHOU FOOD SCIENCE    0, (): 0-0.   Abstract （106）      PDF（pc） （1020KB）（236）       Knowledge map    Save Carbohydrates play a vital role in food science, medicine science, life science and other fields. Carbohydrates can be divided into monosaccharides, oligosaccharides and polysaccharides, among which monosaccharides and oligosaccharides are mostly soluble, which can not only serve as structural substances, but also have various biological activities such as antioxidation, anticancer, antibacterial and antiviral. Hydrophilic interaction chromatography makes up the deficiency of reverse phase liquid chromatography in the separation of carbohydrate compounds. This paper introduced the amino bonded stationary phase, amide bonded stationary phase, carbohydrate bonded stationary phase and zwitterionic bonded stationary phase suitable for the separation and analysis of monosaccharides and oligosaccharides by hydrophilic interaction chromatography, and the effects of chromatographic separation conditions such as acetonitrile content, buffer salt concentration, pH value of mobile phase and column temperature on the separation effect were also summarized, so as to provide certain reference for the separation and analysis of monosaccharides and oligosaccharides. Reference | Related Articles | Metrics

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The Current State and Emerging Trends in Postharvest Preservation Research on Edible Fungi: A Bibliometric Analysis Based on Web of Science ning YANG Dafeng Sun FOOD SCIENCE    0, (): 0-0.   Abstract （165）      PDF（pc） （3421KB）（235）       Knowledge map    Save Research and development on postharvest preservation of edible fungi are crucial for promoting the healthy development of the edible fungi industry. To systematically review the development history of postharvest preservation research on edible fungi and predict future trends, this article analyzes 421 relevant literature from the Web of Science database between 2000 and the third quarter of 2022. Bibliometric methods are used to organize and elaborate on various aspects of information, including literature publication, scientific research cooperation, important authors, important literature, literature citations, and keywords. CiteSpace software was used for visual analysis. The results indicated that the publication and citation of literature on the preservation of edible fungi had steadily increased since 2000, with a significant growth trend since 2015, which has continued to the present day. Chinese research institutions and authors have a significant influence in this field, engaging in the widest range of international collaborations and producing the most research results. The analysis of literature citations and keywords revealed that the frontier hotspots in this field are cell wall metabolism, energy metabolism, and active packaging research. The direction of energy metabolism is particularly noteworthy. Maintaining normal cell energy metabolism and antioxidant activity is essential for edible fungi to resist postharvest deterioration. Therefore, exploring new preservation technologies and elucidating their molecular mechanisms are important areas for future research. Reference | Related Articles | Metrics

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

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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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Effect of Near-freezing Temperature Storage on Postharvial Quality and Antioxidant Activity of Jabuticaba null FOOD SCIENCE    0, (): 0-0.   Abstract （87）      PDF（pc） （503KB）（232）       Knowledge map    Save In order to study the effect of near-freezing temperature treatment on the storage quality of Jabuticaba, the "Sabará" Jabuticaba was stored at (5±0.2) ℃ and near-freezing temperature (0±0.2) ℃ for 18 days, respectively, and the changes of quality and antioxidant activity of Jabuticaba during storage were determined. The results showed that compared with 5℃, near-freezing temperature treatment could effectively reduce the weight loss rate and decay rate, maintain the contents of soluble solid, titrable acid and VC, slow down the decline of pyruvate, and inhibit the activities of pyruvate decarboxylase and ethanol dehydrogenase in fruit. At the same time, near-freezing temperature treatment can also delay the decrease of total phenol and flavonoid content, improve the activity of SOD, slow down the activity of POD and CAT, reduce the accumulation of MDA and increase the permeability of cell membrane. Therefore, near-freezing temperature storagecan can delay ethanol fermentation and improve antioxidant properties of?Jabuticaba,and maintain the quality of the fruit. Reference | Related Articles | Metrics

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Garlic Polysaccharides Ameliorates Liver Injury in Metabolic Associated Fatty Liver Disease Mice by Regulating NF-κB Pathway null FOOD SCIENCE    0, (): 0-0.   Abstract （63）      PDF（pc） （3068KB）（231）       Knowledge map    Save Purpose: To investigate the protective effect of garlic polysaccharides on metabolic associated fatty liver disease (MAFLD) in mice. Methods: 50 male C57BL/6 mice were randomly divided into five groups, namely, the normal group, the model group, and the low, medium, and high dose garlic polysaccharides groups (250, 1000, and 3000 mg/kg · mb). Samples were taken after 28 days of feeding. Pathological morphology, biochemical indicators of serum and liver tissue were measured, and quantitative analysis of the expression of genes such as Hmox1, Cat, Gpx1, Tnf, Ccl2, Cxcl2, Cxcl10, Il1a, Il1b, Fasn, Acaca, Cpt1a, Acox, Cd36, Fabp1, Apob and Mttp. Results: Compared with the model group, garlic polysaccharides in the medium and high dose groups has a relatively significant alleviation effect on MAFLD, with the pathological morphology basically returning to normal, MDA and SOD in liver tissue approaching the level of the normal group, and the expression levels of genes such as Hmox1, Tnf, Ccl2, Cxcl2, Cxcl10, Cpt1a, and Acox have been significantly restored. Conclusions: The intervention of garlic polysaccharides basically eliminated the liver damage caused by MAFLD. The effect of the medium dose group was significant and the addition amount was moderate. The mechanism of action may be through NF- κB signal pathway regulates lipid metabolism and inflammatory gene expression, reducing lipid deposition and lipid peroxidation. Reference | Related Articles | Metrics

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Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel MA Shu, GUO Shuangfeng, LIN Qian, JIANG Hao FOOD SCIENCE    2023, 44 (20): 1-7.   DOI: 10.7506/spkx1002-6630-20221114-165 Abstract （374）   HTML （24）    PDF（pc） （6249KB）（231）       Knowledge map    Save In this study, we investigated the effect of toughening treatment (55 ℃ for 0, 12, 24, 36, 48 and 60 h) on the microstructure, pasting properties, thermal properties, rheological properties and 3D printability of potato starch. The results showed that the toughening treatment roughened the surface of starch granules and increased the viscosity and pasting temperature of the starch. The toughened potato starch gel showed greater mechanical strength and a more stable and ordered internal structure than the native starch gel. It was found that toughening treatment for 36 h had a significant effect on the printing characteristics of potato starch gels, resulting in the highest printing accuracy and height as well as the best printing performance. Related Articles | Metrics

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Preparation and Identification of α-Amylase Inhibitory Peptides from Mung Bean Protein LI Yongfu, WANG Yaru, HUANG Jinrong, SHI Feng FOOD SCIENCE    2024, 45 (1): 58-64.   DOI: 10.7506/spkx1002-6630-20230314-141 Abstract （453）   HTML （42）    PDF（pc） （4858KB）（230）       Knowledge map    Save In this study, sequential hydrolysis with pepsin followed by trypsin was conducted on total protein and protein fractions from mung bean. The difference in α-amylase inhibitory activity among the resulting hydrolysates was compared and the underlying reason was analyzed in terms of degree of hydrolysis, amino acid composition and molecular mass. The results showed that the total protein hydrolysate had the highest α-amylase inhibitory activity (16.51%). Compared with its fractions, the total protein showed the highest content of hydrophobic amino acids (32.68%) and degree of hydrolysis (6.28%), and the molecular mass of its hydrolysate was the lowest (< 20 kDa). Therefore, the total protein was selected to prepare α-amylase inhibitory peptides. Finally, 17 peptides with potential α-amylase inhibitory activity were discovered by the isolation and identification of peptides from mung bean protein. This study suggests that mung bean protein is a better food source of α-amylase inhibitory peptides than its protein fractions, which can be used in blood glucose-lowering functional foods or drugs. 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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Inhibitory Effect and Mechanisms of Lactiplantibacillus plantarum HB13-2 on Candida albicans Shi-Jie WANG FOOD SCIENCE    0, (): 0-0.   Abstract （116）      PDF（pc） （606KB）（229）       Knowledge map    Save Candida albicans have closely related with many oral diseases, and probiotics can inhibit the virulence of pathogenic bacteria through its metabolites. Therefore, this study explored the inhibitory effect and mechanism of the supernatant of Lactiplantibacillus plantarum HB13-2 on the bacteria of C. albicans. Firstly, the minimum inhibitory concentration of C. albicans in supernatant was determined by double dilution method. Then, CFW fluorescent dye was used to stain the cell wall，and the results showed that the supernatant treatment enhanced the fluorescence intensity and damaged the cell wall . Flow cytometry and fluorescence microscopy showed that the supernatant of L. plantarum HB13-2 changed the membrane permeability of C. albicans. The transmembrane potential was detected by DiSC3(5), and the fluorescence intensity was enhanced, indicating that the supernatant improved the transmembrane potential. Reactive oxygen species accumulation and mitochondrial membrane potential were detected by DCFH-DA and Rhodamine-123 fluorescence staining. The results showed that the supernatant resulted in a large amount of intracellular reactive oxygen species accumulation and increased mitochondrial membrane potential. The microstructures were observed by scanning electron microscopy. In conclusion, the supernatant of L. plantarum HB13-2 can deform cells by destroying cell wall and cell membrane, leading to mitochondrial damage, and thus play an inhibitory role in C. albicans. This suggested L. plantarum HB13-2 has the potential to be used as an oral probiotic Reference | 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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Progress of the application of electrochemical technology in food detection BAO ShiLei XIN Jia-ying ZHANG Na FOOD SCIENCE    0, (): 0-0.   Abstract （118）      PDF（pc） （763KB）（228）       Knowledge map    Save Electrochemical technology is usually based on the reaction of the substance to be tested in the detection system to generate electrochemical signals to realize the detection of food-related components. Because of its advantages of simple operation, low cost, high precision and sensitivity, its application in food detection and analysis has attracted much attention, and some research progress has been made. In this paper, the methods, basic principles and application of electrochemical detection and analysis technology in the field of food are reviewed and analyzed, and the application and development prospects of this technology are prospected. In order to better meet the development needs of rapid food detection and analysis, develop new biosensors and construct new electrochemical detection technology analysis and detection, and broaden the application of electrochemical technology in the field of food detection and analysis to provide reference. Reference | Related Articles | Metrics

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Research Progress on Preparation, Characterization and Structure-Activity Relationship of Feruloylated Arabinoxylan Oligosaccharides Feng-Hong DENG FOOD SCIENCE    0, (): 0-0.   Abstract （245）      PDF（pc） （362KB）（228）       Knowledge map    Save In our country, a large amount of cereal bran is produced by cereal processing each year, which is rich in phenolic acids and non-digestible polysaccharides. However, the low utilization of cereal bran results in its low added value. In recent years, feruloyl arabinoxylan-oligosaccharides (F-AXOs) have been prepared from cereal bran. F-AXOs are functional oligosaccharides, which have been identified as having the dual physiological activities of ferulic acid and oligosaccharide, such as antioxidant and biogenic properties, and have broad application prospects. This review summarizes the preparation, characterization and known structure of F-AXOs from cereal bran. Finally, this review focuses on the relationship between the structure of F-AXOs and their biological activities and the application of F-AXOs in food industry. It is expected to provide valuable information for future preparation and application of F-AXOs. Reference | Related Articles | Metrics

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Antibacterial Effect and Mechanism of Chitosan/Curcumin Composite Photodynamic Coating on Staphylococcus aureus ZHANG Pengmin, WANG Wenxiu, SUN Jianfeng, CHEN Zhizhou, MA Qianyun, WANG Jie FOOD SCIENCE    2024, 45 (6): 233-243.   DOI: 10.7506/spkx1002-6630-20230429-284 Abstract （563）   HTML （58）    PDF（pc） （5657KB）（228）       Knowledge map    Save In this study, chitosan was used to enhance the photodynamic antibacterial effect of curcumin through ionic interactions, and the antibacterial mechanism of this coating against Staphylococcus aureus at the cellular level was clarified from the aspects of morphological characteristics, cell membrane function, energy metabolism, and DNA structure. The results showed that chitosan significantly improve the antibacterial effect. The number of S. aureus decreased by 6.89 (lg(CFU/mL)) after the coating solution containing 15 mg/L curcumin was exposed to 420 nm blue light for 5 min. Curcumin concentration and illumination time were the major factors affecting the antibacterial effect of this technique. The photodynamic inactivation treatment produced highly oxidizing reactive oxygen species (ROS), damaging the cell membrane and increasing membrane permeability, thus leading to the leakage of cell contents and cell shrinkage. It also led to an increase in intracellular ROS levels, which disrupted the structure of endogenous enzymes to trigger the breakdown of the bacterial defense system and the oxidative decomposition of macromolecules such as DNA and proteins, eventually causing the death of S. aureus. Therefore, chitosan/curcumin photodynamic coating has application potential in controlling foodborne pollution of S. aureus. Related Articles | Metrics

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Graph Blockchain Model for In-depth Traceability of the Fruit and Vegetable Supply Chain LIU Xiaobao, YANG Lin, YI Bin, YIN Yanchao, SUN Haibin, GU Wenjuan FOOD SCIENCE    2023, 44 (17): 1-10.   DOI: 10.7506/spkx1002-6630-20220930-340 Abstract （392）   HTML （58）    PDF（pc） （6861KB）（227）       Knowledge map    Save Given that the conventional blockchain model for the fruit and vegetable supply chain has the problems of insufficient depth of traceability information, insufficient data correlation, and low query efficiency, a graph blockchain model was proposed in this study. Firstly, the graph theory was used to improve the block data structure of the traditional blockchain and change the storage structure of the sequence table in the traditional blockchain structure into a graph structure that can facilitate the storage of in-depth traceability information for associated storage of deep traceability information. Then, the mapping relationship between physical block data and graph block chain model was established through a graph block chain mapping model, and according to the logical structure of the fruit and vegetable supply chain, the graph block data structure was established. Customized design of smart contracts for graph blockchain data storage, query and authority management was performed to ensure the reliability of supply chain data. Finally, the graph blockchain model was developed based on the XuperChain platform and its performance was experimentally compared with that of the traditional blockchain. The results showed that the graph blockchain allows deep traceability of the fruit and vegetable supply chain and greatly improves the efficiency of data query, which can provide a new method and idea for the traceability information storage and fast query of the fruit and vegetable supply chain based on blockchain. Related Articles | Metrics

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Screening of highly efficient fermentation strains for semi-dry douchi and their fermentation performance evaluation Liu Shu-liang Zhiyi Fan 李 婷 Heng LI qisheng zhang Long LI FOOD SCIENCE    0, (): 0-0.   Abstract （457）      PDF（pc） （714KB）（224）       Knowledge map    Save To select high-efficiency strains for semi-dry black douchi fermentation，this study compared and analyzed the effects of koji-making and fermentation quality differences of 6 strains of Aspergillus oryzae and one strain of Lichtheimia corymbifera with large differences in enzyme production capability. The results showed that HN3.042 and Aspergillus oryzae DM1 and DM2 have a strong ability to metabolize amylase, which is conducive to the formation of black color in douchi. Strains 24M-1, 30M-1, and PNM003 had a strong ability to produce protease, aminopeptidase, and carboxypeptidase, resulting in greater utilization of protein substrates and higher contents of total acid and amino nitrogen in the fermented douchi. In terms of volatile flavor substances, HN3.042, DM1, and DM2 had a relatively higher content of acid substances such as 1-octen-3-ol, isovaleric acid, and 4-methylpentanoic acid in the fermented soybeans. Strains 24M-1, 30M-1, and PNM003 had a relatively higher content of trans-2-nonenal, 3-octanone, and isophorone, resulting in a richer and better flavor quality of the fermented douchis and being more suitable for soybean processing. The strain QM3 had lower enzymatic activity compared to Aspergillus strains, resulting in lower physicochemical indicators, free amino acid contents, and volatile flavor substances in the fermented soybeans and poorer quality. The study suggests that the quality of fermented soybean paste is related to the enzyme production capacity of the koji strain used in fermentation. A koji enzyme system with amylase as the dominant enzyme is conducive to the formation of color and acidic flavor substances in fermented douchi, while a koji enzyme system with proteolytic enzymes as the dominant enzymes is conducive to the formation of amino acid nitrogen and good flavor quality in fermented douchi. Reference | Related Articles | Metrics

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Changes and Evaluation of Critical Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light ze pengli FOOD SCIENCE    0, (): 0-0.   Abstract （109）      PDF（pc） （511KB）（224）       Knowledge map    Save Critical flavor of ultra-high temperature sterilized (UHT) milk is an important factor affecting the product quality and consumer choice. At the same time, the development of new formula products also poses a greater challenge to quality control and flavor prediction. In order to study the critical flavor changes of UHT milk under storage temperature and light, headspace solid phase microextraction (SPME) -gas chromatography-mass spectrometry (GC-MS) was used to detect the volatile flavor components of the product. Combined with descriptive sensory evaluation, orthogonal partial least squares discriminant analysis and entropy weight method were used to determine the corresponding relationship between critical flavor and critical substance. The effects of temperature and light flux on the flavor changes of different formulations of UHT milk were analyzed, and a critical flavor integrated analysis model of UHT milk based on the effects of initial unsaturated fatty acid content, temperature and light flux was established. The research results provide support for the quality control of different formulations of UHT milk. Reference | Related Articles | Metrics

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Recent Advances in Research on Flavor Substances in Tomato Fruit and Their Influential Factors GUO Jingtong, ZHAO Yuan, SUN Yujing FOOD SCIENCE    2023, 44 (17): 169-187.   DOI: 10.7506/spkx1002-6630-20220826-323 Abstract （661）   HTML （39）    PDF（pc） （2188KB）（222）       Knowledge map    Save In recent years, breeding work and planting techniques pursuing high yield and disease resistance, and post-harvest treatments such as low-temperature storage have caused a great decline in tomato flavor quality. How to improve the flavor quality of tomato is an urgent problem to be solved. The flavor quality of tomato mainly involves sweet and sour taste and aroma, which is closely related to sugars, organic acids and volatile flavor substances in the fruit, and losses of volatile flavor substances are the key factor causing the deterioration of tomato flavor quality. In this paper, the flavor composition of tomato, the synthesis pathways of tomato flavor compounds and the factors affecting tomato flavor are systematically reviewed in order to provide theoretical guidance for improving the flavor quality of tomato. Related Articles | Metrics

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Bigels in Food Field: from Composition to Application ZHANG Qian, JIANG Ling, WANG Qiming, LEI Xiaojuan, MING Jian FOOD SCIENCE    2024, 45 (6): 277-284.   DOI: 10.7506/spkx1002-6630-20230704-030 Abstract （543）   HTML （42）    PDF（pc） （2116KB）（221）       Knowledge map    Save Bigels are two-phase systems made up of oleogel and hydrogel sheared and mixed at a certain temperature. As amphiphilic semi-solid formulations, bigels have attracted wide attention due to their good stability, encapsulation characteristics and processing characteristics. Bigels have great potential in replacing traditional solid fats, improving the nutritional value of composite foods, and delivering bioactive substances. This article reviews the composition, synthesis methods and types of bigels, summarizes the significant progress in the application of bigels in the food field, and give an outlook on future prospects. It is our hope that this review will provide some guidance for further research and application of bigels in the food field. Related Articles | Metrics

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Inhibitory Effect and Mechanism of Gallic Acid on α-Amylase and α-Glucosidase Activities SHEN Heyu, LI Mengyang, AO Jingfang, WANG Jun, XU Huaide, LUO Anwei FOOD SCIENCE    2023, 44 (22): 31-38.   DOI: 10.7506/spkx1002-6630-20230116-132 Abstract （503）   HTML （32）    PDF（pc） （4527KB）（220）       Knowledge map    Save In this study, the inhibitory effect and mechanism of gallic acid on α-amylase and α-glucosidase were investigated in terms of inhibitory rates, inhibition kinetics, ultraviolet (UV) spectra, fluorescence spectra, circular dichroism (CD) spectra, and molecular simulation. The results showed that gallic acid had a good inhibitory effect on α-amylase and α-glucosidase, with half maximum inhibitory concentrations (IC50) of (0.72 ± 0.01) and (0.59 ± 0.02) mmol/L, respectively, and inhibited α-amylase in a non-competitive manner and α-glucosidase in a mixed competitive-non-competitive manner. The results of UV spectroscopy and fluorescence quenching indicated that gallic acid statically quenched the fluorescence of the enzymes by altering the microenvironment around their aromatic amino acid residues. CD spectroscopy showed that gallic acid reduced the α-helix content and increased the β-sheet, β-turn and random coil contents of α-amylase and α-glucosidase, thus leading to changes in the enzymes’ conformation. The molecular docking results showed that gallic acid bound to α-amylase and α-glucosidase mainly through hydrogen bonds and hydrophobic interactions. Related Articles | Metrics

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Authenticity Identification of Meat Products Using Multienzyme Isothermal Rapid Amplification-Lateral Flow Dipstick SHANG Ke, ZHANG Biao, ZHANG min, YANG Huayu, YE Mei, DUAN Qingzi, WANG Wei, GONG Yajun FOOD SCIENCE    2024, 45 (8): 1-12.   DOI: 10.7506/spkx1002-6630-20230829-214 Abstract （365）   HTML （58）    PDF（pc） （8289KB）（219）       Knowledge map    Save Purpose: To address the issue that laboratory methods cannot meet the need foron-site rapid testingat the grassroot level, a quick method for detecting the authenticity of meat products was established based on multienzyme isothermal rapid amplification (MIRA) coupled with lateral flow dipstick (LFD). Methods: Pig, cattle, sheep, chicken, and duck-specific mitochondrial gene sequences were selected through GenBank, and intra-species conserved and inter-species specific target fragments were compared using the DNAStar Megalign software. According to the design principles of MIRA primers and probes, target gene-specific primer and probe sets were designed and screened systematically through positive, negative and blank controls to determine the species-specific primers and probes. The reaction system, temperature, and time were optimized. Analytical figures of merit of the method including DNA extraction, sensitivity, detection limit, false positive rate and false negative rate were evaluated to verify its validity. Results: Compared with real-time fluorescent polymerase chain reaction (PCR), the average false positive rate of this method was 3.49%, and the false negative rate was 3.54%, which meets the requirements of on-site rapid testing. Conclusion: In this study, the MIRA-LFD technique was established for 5 common meats, namely, cattle, sheep, pig, chicken and duck, and its validity and feasibility were confirmed, realizing on-site rapid testing of the authenticity of meat products. Related Articles | Metrics

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Differences in In Vitro Digestibility of Curcumin Nanoemulsions Stabilized by Whey Protein Isolate and Whey Protein Isolate-(–)-Epigallocatechin-3-gallate LI Yanxin, CHEN Liying, LI Yan, XIE Xin’an, LI Lu FOOD SCIENCE    2024, 45 (1): 1-7.   DOI: 10.7506/spkx1002-6630-20230228-256 Abstract （484）   HTML （74）    PDF（pc） （5141KB）（218）       Knowledge map    Save In this study, the release of free fat acids (FFA) from and the digestion characteristics of curcumin nanoemulsions constructed using whey protein isolate (WPI)-(-)-epigallocatechin-3-gallate (ECGG) graft copolymers with 3% and 4% grafting degrees as emulsifiers were investigated during in vitro simulated digestion and compared with those of curcumin nanoemulsions stabilized by WPI. It was found that binding to EGCG might cause the unfolding of WPI, and the interfacial film thickness of the WPI-EGCG stabilized emulsion increased by 31.6 nm compared with that of the WPI stabilized emulsion. The WPI-EGCG complex stabilized emulsion had a smaller particle size dispersion and average particle size than the WPI stabilized emulsion and was therefore more stable and superior in promoting lipid digestion. After 120 minutes of intestinal digestion, the final release rate of FFA from the nanoemulsion stabilized with 4% WPI-EGCG was 85.13%. Also, the graft treatment improved the bioaccessibility of curcumin encapsulated in the system. Related Articles | Metrics

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Hawthorn polyphenols relieve benzopyrene-induced respiratory epithelium Study on inflammatory injury activity of cells FOOD SCIENCE    0, (): 0-0.   Abstract （105）      PDF（pc） （486KB）（217）       Knowledge map    Save Objective: To explore the protective activity of Hawthorn polyphenols (HBPs) against the Benzoapyrene (BaP)-induced Human bronchial epithelial cells (16HBE) inflammatory damages. Methods: The HBPs were isolated in a bio-assay guidedbioassay-guided method. The MTT assay method was used to evaluate the cytotoxicity of HBPs, and the CCK 8 assay method was used to detect the protective activity of HBPs against the BaP-induced 16HBE cells cells inflammatory damages. ELISA was performed to evaluate the levels of inflammatory epithelial cytokines and ROS. Flow cytometry was used to detect the 16HBE cells cells apoptosis. Western blotting was used to detect the effect of HBP-1 onproteins on the proteins expression of NF-κB and AhR signals. Results: Ten HBPs were isolated, and the structure of HBPs were identified. In the currecurrentnt experiment, the HBP-1[(Z)-1-(2,4-dihydroxy-6-methoxy-3-(3-methylbut-1-en-1-yl)-5-(3-methylbut-2-en-1-yl) phenyl) ethan-1-one] performed the most protective activity against BaP-induced cell viability decline. HBP-1 inhibited BaP-induced inflammatory epithelial cytokines (TNF-α, IL-1β and IL-18) over-release and inhibited the intracellular ROS up-regulation. HBP-1 suppressed the BaP-induced 16HBE cells apoptosis. HBP-1 also inhibited the BaP-induced AhR and NF-κB signals activation. Conclusion: HBP-1 inhibits the BaP-induced inflammatory damages and cell apoptosisby apoptosis by inhibiting the inflammatory epithelial cytokines over-release and the AhR and NF-κB signals activation. Reference | Related Articles | Metrics

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Recent advances of electrochemiluminescence in detection of mycotoxins Wu-Ying YANG Jun WenWang FOOD SCIENCE    0, (): 0-0.   Abstract （191）      PDF（pc） （731KB）（217）       Knowledge map    Save Electrochemiluminescence (ECL) is a chemiluminescence phenomenon triggered by electrochemical techniques. It has advantages of near-zero background, high sensitivity, wide dynamic range and good controllability, for which it has achieved great commercial success in the field of in vitro diagnosis. Encouraged by this, ECL has become one of the current research hotspots in the fields of food safety and environmental monitoring. This paper summarizes the mechanisms and system compositions of ECL, and focuses on the application of ECL combined with immunoassay, aptamer and molecular imprinting technology in detection of mycotoxins. Finally, the main problems and challenges in the application of ECL on food safety were addressed. Reference | Related Articles | Metrics

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Analysis of structure diversity and spatial heterogeneity of fungal community in pit mud at different ages based on high-throughput sequencing technology Hai-Wei Ren Zao-ning CAI FOOD SCIENCE    0, (): 0-0.   Abstract （82）      PDF（pc） （1417KB）（216）       Knowledge map    Save The fungal community structure, the relationship between fungi flora and physicochemical factors, the prediction of fungal function in the 10-year-old and 50-year-old pits of Jinhui Liquor Co. Ltd for different spatial positions were studied by using the methods of Illumina NovaSeq high-throughput sequencing, Redundancy analysis and Fungi Functional Guild. The results showed that with the increase of the pit depth, the diversity and richness of fungi in the pit mud at different positions of the 10-year-old pit decreased, and the diversity and richness of fungi in the pit mud at different positions of the 50-year-old pit decreased first and then increased. With the increase of cellar age, the diversity and richness of fungi in the pit wall mud decreased, while the diversity and richness of fungi in the pit bottom mud increased. In all pit mud samples, 21 phyla and 520 genera of fungi were detected, including 4 dominant phyla and 14 dominant genera. Acccording to RDA analysis, Fusarium，Saccharomyces, Aspergillus and Monascus are positively correlated with the content of water, humus, k+ and Ca2+, while Cladosporium and Vishniacozyma are positively correlated with pH value. The results of functional prediction showed that there were seven main fungal nutrition modes of Jinhui pit mud, including saprophytic nutrition type and pathology-saprophy-symbiotic nutrition type, there were eleven functional groups including 4 single functional groups and 7 mixed functional groups. Through the systematic analysis of fungal community diversity in pit mud at different pit ages and spatial locations, the theoretical basis was laid for clarifying the structure and spatial distribution of fungus community in the Jinhui pit mud in Gansu Province. Reference | Related Articles | Metrics

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Research Progress on Delivery Systems of Plant Essential Oils and Applications in Fruit and Vegetable Preservation JIANG Meiru, WANG Ying, DU Yitong, ZHANG Gailan, FAN Yuxin, JIANG Zitao FOOD SCIENCE    2024, 45 (9): 293-305.   DOI: 10.7506/spkx1002-6630-20230401-001 Abstract （451）   HTML （55）    PDF（pc） （3139KB）（215）       Knowledge map    Save Plant essential oils, which can effectively extend the shelf life of fruits and vegetables, possess antioxidant, antibacterial and insect repellent properties, demonstrating them as promising natural preservatives for fruits and vegetables. However, the applications of plant essential oils in fruit and vegetable preservation are limited due to their disadvantages such as high volatility, poor stability and weak hydrophilicity, as well as strong aroma. Stable plant essential oil delivery systems that can form a barrier to the external environment provide new methods and approaches to overcome these limitations. In addition, the delivery systems can improve biocompatibility and have controllable release function, thus enhancing the utilization rate of plant essential oils. In the present paper, we review the composition, antioxidant, antibacterial and insect repellent activity and mechanisms of action of plant essential oils, and summarize various delivery systems including nano-emulsions, microemulsions, microcapsules, and liposomes and their preparation methods, and discuss the major factors affecting the encapsulation efficiency, particle size and physical stability of plant essential oils such as preparation methods, emulsifiers, the type and concentration of wall material. Finally, we summarize the applications and prospects of delivery systems for plant essential oils in fruit and vegetable preservation with the aim of providing a theoretical foundation for the development of new, effective fruit and vegetable preservatives. 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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Analysis of Key Aroma Components of Three Representative Oolong Tea Varieties by Stir Bar Sorptive Extraction Combined with Gas Chromatography-Olfactory-Mass Spectrometry HUANG Huiqing, ZHENG Yucheng, HU Qingcai, WU Qingyang, YANG Yun, OU Xiaoxi, ZHAO Mengying, SUN Yun FOOD SCIENCE    2024, 45 (1): 101-108.   DOI: 10.7506/spkx1002-6630-20230519-185 Abstract （513）   HTML （43）    PDF（pc） （4489KB）（213）       Knowledge map    Save Stir bar sorptive extraction (SBSE) combined with gas chromatography-olfactory-mass spectrometry (GC-O-MS) was used to identify and describe the key aroma components of three representative oolong tea varieties, Huangdan, Tieguanyin and Jinguanyin. Comparative analysis was conducted in terms of odor activity value (OAV), aroma character impact (ACI) value and sensory evaluation. The sensory evaluation showed that each variety showed obvious aroma characteristics. Huangdan oolong tea had an obvious floral aroma as well as a slight milky aroma. Tieguanyin oolong tea had a strong floral aroma. Jinguanyin oolong tea had a sweet fruity aroma as well as a slight woody aroma. According to the results of OAV and GC-O-MS analysis, geraniol, phytol, methyl jasmonate, trans-nerol tertiary alcohol, 2-nonone, and phenyl ethanol were identified as key aroma components in Huangdan oolong tea, which provided it with clean and high floral aroma and obvious milky aroma characteristics. In Tieguanyin oolong tea, linalool, 3,5-octylodiene-2-one, linalool oxide, cis-jasmonone, dehydrolinalool, and α-terpineol showed diverse floral aromas, which were closely related to the characteristic aroma of Tieguanyin oolong tea. The key aroma components identified in Jinguanyin oolong tea included linalool, canalaldehyde, geranyl acetone, cis-jasmonone and isoeugenol, which were responsible for the characteristic sweet floral and woody aromas of Jinguanyin oolong tea. Related Articles | Metrics

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Evaluation of Suitability for Green Tea Processing of Different Tea Cultivars Based on Multivariate Statistical Analysis WANG Huanhuan, YUAN Liping, LEI Zhendong, YANG Shuya, LI Yuchuan, ZHOU Jingtao, QIN Xinxue, YU Zhi, NI Dejiang, CHEN Yuqiong FOOD SCIENCE    2024, 45 (3): 9-15.   DOI: 10.7506/spkx1002-6630-20230516-153 Abstract （377）   HTML （45）    PDF（pc） （1789KB）（211）       Knowledge map    Save Principal component analysis (PCA) and multiple linear regression analysis (MLRA) were used to analyze and investigate the suitability of green tea for tea tree varieties in different tea cultivars. The fresh leaves of 63 tea cultivars planted in the same garden were processed into roasted green tea by the same method. The sensory and major physicochemical qualities (tea polyphenols, free amino acids, water extracts and chlorophyll) and the color (L*, a* and b*) of green tea were analyzed. To evaluate the suitability of the tested cultivars for green tea processing and its major influential factors, the data obtained were analyzed by PCA and MLRA. The results showed that the coefficient of variation (CV) of chlorophyll content in different cultivars was the highest (26.7%), followed by tea a* value (22.2%), sensory score for tea infusion color (17.1%) and sensory score for tea color (16.2%). A significant correlation was found between the polyphenol content of green tea and its color, tea infusion color and the color of infused tea leaves; between the chlorophyll content, |a*| and b* values of green tea and its color; between the chlorophyll content and |a*| value of green tea and the color of infused tea leaves; and between the |a*| and b* values of green tea and tea infusion color (P < 0.01). The PCA results showed that the contribution rate of the first five principal components (PCs) was 76.895%, and that of the first principal component was 31.918%, mainly pointing to the color quality. According to the evaluation model constructed based on the first five PCs, the top 10 cultivars were Zhongcha 108, Wuniuzao, Pingyangtezao, Mengshan 9, Soubeizhong, Fudingdabai, Jiukeng 16, Fudingdahao, Maolv, and Longjing 43. Using MLRA, the regression function between overall sensory score (Y) and |a*| value (x) was obtained as Y = 68.668 + 5.174x (R2 = 0.313) (P < 0.001). The top 10 varieties determined from this equation were highly consistent with the results of PCA, indicating that a* value is an important indicator for the evaluation of the suitability of tea cultivars for green tea processing. Related Articles | Metrics

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Characteristic Aroma and Molecular Sensory Analysis of Black Teas from Different Regions by Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry ZHENG Fangling, GAN Shiya, ZHAO Lei, CHEN Yingqi, ZHAO Xiaoyi, JIANG Qing, QIU Tong, ZHANG Ying, ZHENG Pengcheng, XIA Tao, DAI Qianying FOOD SCIENCE    2023, 44 (24): 262-268.   DOI: 10.7506/spkx1002-6630-20230110-073 Abstract （497）   HTML （37）    PDF（pc） （3096KB）（211）       Knowledge map    Save In order to investigate the differences in the characteristic aroma of black teas from different regions, the volatile aroma compounds of Keemun black tea, Yichang black tea, Dianhong black tea and Yingde black tea were identified by solid phase extraction (SPE) combined with gas chromatography-mass spectrometry (GC-MS) and were evaluated by gas chromatography-olfactory (GC-O). Odor activity value (OAV) calculation and correlation analysis between sensory aroma profile and key aroma-active compounds were performed to analyze the sensory attributes and chemical basis of the characteristic aroma of black tea. The results showed that the four black teas differed in the sensory attributes of seven aroma notes such as floral, sweet and herbal notes. Additionally, 24 differential key aroma compounds were identified (P < 0.05, OAV > 1). Geraniol contributed most to black tea aroma with the highest OAV in Keemun black tea (16 581.33), followed by Yichang black tea (7 463.65), Dianhong black tea (2 832.13) and Yingde black tea (467.96). Partial least squares (PLS) regression analysis and Pearson correlation analysis showed that β-ionone, geraniol and indole were responsible for the floral and sweet aroma of Keemun black tea, (Z)-3-hexenol and α-terpineol contributed to the fruity and woody aroma of Dianhong black tea, and 2-heptanol and (Z)-linalooloxide were responsible for the herbal aroma of Yingde black tea. In conclusion, this study has preliminarily clarified the characteristic aroma profiles of black tea from the four regions and their material basis at the molecular level. Related Articles | Metrics

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

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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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Construction of Quality Evaluation Systems for Coffee Beans and Their Application to Chinese Coffee Beans ZHAO Xi, MIAO Yue, JI Shengyang, YAN Lin, LI Ye, ZHANG Fang, GONG Jiashun, LU Baiyi FOOD SCIENCE    2024, 45 (3): 193-202.   DOI: 10.7506/spkx1002-6630-20230317-175 Abstract （386）   HTML （35）    PDF（pc） （9872KB）（209）       Knowledge map    Save In order to explore quality evaluation methods for Chinese coffee beans for freshly ground coffee and instant coffee and to select evaluation indicators, the major quality indicators were selected from the basic quality indicators through the Delphi evaluation method and sequence relationship analysis to construct a quality index system. Then the differences in the major quality indicators of 53 coffee bean samples from different production areas in Yunnan and Hainan provinces were determined, the characteristic quality indicators of coffee beans for different purposes were selected by correlation analysis, principal component analysis (PCA) and cluster analysis, and stepwise multiple linear regression analysis was conducted based on the comprehensive scores of the principal components of the samples. Finally, grain size, taste, aroma and carbohydrate content were selected as the characteristic quality indicators of instant coffee and grain size, taste, aroma and caffeine content as the characteristic quality indicators of freshly ground coffee. It is determined that the major varieties suitable for instant coffee are Catimor and Typica, and the major production area is Yunnan province. The major variety suitable for freshly ground coffee is Catimor, and the major production area is Yunnan province. Related Articles | Metrics

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Dynamic change of flavor quality of Wuyi rock tea at different storage time Jun WU FOOD SCIENCE    0, (): 0-0.   Abstract （139）      PDF（pc） （1279KB）（208）       Knowledge map    Save Seven samples of Wuyi rock tea (Shui Xian) from different years were used for the study, and the effects of storage time on the flavor quality of Wuyi rock tea were investigated using multivariate analysis with a combination of sensory evaluation, detection of non-volatile and volatile substances. The results show that the flavour quality of Wuyi rock tea during storage can be divided into three transformation stages: 0~5 years, 10~15 years, and 20~30 years. As the storage time increases, the flavour gradually changes from mellow to stale, with the acidity appearing in the middle of storage and fading towards the end; The aroma gradually changes from flowery and fruity to aging, woody and herbal. A significant decrease in the content of tea polyphenols, catechins-like and theaflavins and an increase in the content of soluble sugars was the main reasons for the taste conversion. Changes in the contents of 15 characteristic volatiles, including indole, trans-nerolidol, dihydroactinidiolide, hotrienol, α-terpineol, methyl salicylate, β-ionone, and (Z)-hexanoic acid-3-hexenyl ester, were the key factors affecting the aroma transformation. This study provides a comprehensive analysis of the flavour changes of Wuyi rock tea during storage and presents scientific insights with a view to providing reference for the storage of Wuyi rock tea and its scientific consumption by consumers. Reference | Related Articles | Metrics

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

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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 Nano-Delivered Plant Polyphenols in the Prevention and Treatment of Alzheimer’s Disease GUO Hui, JIANG Jianrong, LIANG Yanzi, JIANG Mengzhen, ZHANG Lin, ZHOU Jue, ZHONG Hao, LI Yunhong FOOD SCIENCE    2024, 45 (2): 315-324.   DOI: 10.7506/spkx1002-6630-20230616-142 Abstract （329）   HTML （17）    PDF（pc） （2396KB）（206）       Knowledge map    Save Alzheimer’s disease (AD) is one of the most common neurodegenerative diseases with a complex pathological mechanism, and as the incidence of AD has increased recently, there is an urgent need to develop more effective prevention and treatment methods. Many studies have shown that plant polyphenols have great potential in the prevention and treatment of neurodegenerative diseases, but their bioavailability is poor, limiting their practical applications. The application of nanotechnology can be helpful for the delivery of plant polyphenols. This article aims to elaborate recent progress and challenges in the development of nano-delivery systems for plant polyphenols, and review the common plant polyphenols used for AD treatment and their action mechanisms. Related Articles | Metrics

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Analysis of Flavor Characteristics and Characteristic Components of White Tea Made from Oolong Tea Cultivars DAI Haomin, ZHANG Lingzhi, LIANG Yilin, WANG Zhihui, WANG Ying, CAO Shixian, RONG Jiefeng, SUN Weijiang, CHEN Zhidan FOOD SCIENCE    2024, 45 (2): 229-239.   DOI: 10.7506/spkx1002-6630-20230303-035 Abstract （348）   HTML （39）    PDF（pc） （4246KB）（206）       Knowledge map    Save In order to investigate the differences in flavor quality between white tea made from Oolong tea cultivars and traditional white tea, white teas made from eight Oolong tea cultivars such as Zimeigui and Fuding Dahao white tea as a control were analyzed by sensory evaluation, biochemical assays and multivariate statistical analysis. The results showed that the appearance and infusion color of Oolong white tea were darker, while the taste and aroma were better than those of traditional white tea. The biochemical analysis revealed that the differences in conductivity, pH, and the contents of soluble sugars, free amino acids, gallocatechin gallate (GCG) and epigallocatechin gallate (EGCG) were important factors causing the differences in taste between traditional white tea and white tea made from Oolong tea cultivars. Volatile composition analysis showed that trans-2-nonenal, cis-3-nonen-1-ol, methyl palmitate, linalool, methyl linoleate, cedrol, geranyl formate, phenethyl alcohol, nerolidol, methyl salicylate, dibutyl phthalate and phytone were the key differential aroma components contributing to the difference in aroma between Oolong and traditional white tea. Findings from this study will provide a theoretical reference for flavor diversification of white tea. 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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Analysis of Microbial Diversity and Functional Genes Responsible for Volatile Flavors of Naturally Fermented Mutton Sausage Based on Metagenomics Technology FOOD SCIENCE    0, (): 0-0.   Abstract （74）      PDF（pc） （1047KB）（205）       Knowledge map    Save The microbial community succession of mutton sausages during natural fermentation was determined using metagenome technology, and the volatile flavour substance metabolic pathways, microorganisms and enzymes involved in the metabolism were annotated and analyzed using Non-supervised Orthologous Groups database (eggNOG), Kyoto Encyclopedia of Genes and Genomes (KEGG) and Carbohydrate-Active Enzymes (CAZy) databases. The results revealed that Haemophilus influenzae, Staphylococcus aureus, and Oenococcus oeni were the dominant species during the fermentation process of mutton sausage, and the abundance of Staphylococcus saprophyticus and Staphylococcus equorum reached the peak of 16.52% and 10.53% respectively. The sample had the most number of genes annotated at the fermentation of 5 d. Carbohydrate metabolism, amino acid metabolism were the most annotated metabolic pathways, and glycosidohydrolase and glycosyltransferase were the most abundant carbohydrate enzymes. Enzymes encoded by 167 genes, 217 genes and 92 genes were involved in amino acid metabolism, carbohydrate metabolism and fatty acid metabolism respectively. The microorganisms annotated participating in amino acid metabolism, carbohydrate metabolism and fatty acid metabolism pathways were mainly Staphylococcus, Leuconostoc, Pseudomonas, Psychrobacter, Vibrio and so on. The abundance of most enzymes participating in these three metabolism pathways approached the maximum at the fermentation of 14 d. The results of the study provided significant references for the analysis of the dynamic changes of microorganisms and the formation of volatile flavors in fermented mutton sausages. Reference | 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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Simultaneous Determination of 49 Antibiotics Residues in Pork by A Modified QuEChERS Method Based on Silanized Melamine Sponge Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry Zhu-Chen HOU Yan-Hong Bai FOOD SCIENCE    0, (): 0-0.   Abstract （55）      PDF（pc） （906KB）（204）       Knowledge map    Save Two new types of elastic porous silanized melamine sponges (MeS) were prepared by silylation reaction using octadecyltrichlorosilane (OTS) and N-[3-(trimethoxysilyl)propyl]ethylenediamine (ATS), which were respectively represented as OTS@MeS and ATS@MeS. The above two synthetic silanized sponges were used to improve the convenience and speed in purification process of QuEChERS (quick, easy, check, effective, rugged, and safe) method. The interference matrix could be quickly and efficiently separated from the extraction solution through the spontaneous solution infiltration and physical extrusion process. In this study, a modified QuEChERS based on silylated melamine sponge was established for the simultaneous determination of 49 antibiotic residues in pork by ultra-high performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The samples were extracted with 10 mL of acetonitrile containing 0.1% acetic acid, and then salted out by 2.0 g Na2SO4 and 0.5 g NaCl. After centrifugation, 1 mL of the supernatant was cleaned up with OTS@MeS and ATS@MeS by a soaking and squeezing process. The chromatographic separation was conducted on a Agilent ZORBAX Eclipse Plus C18 column with gradient elution using methanol and H2O-methanol containing 0.1% formic acid and 5 mM ammonium acetate as mobile phases. The qualitative and quantitative detection was performed by multiple-reaction monitoring scanning in a positive electrospray ionization mode. The result showed that the correlation coefficients for 49 antibiotics greater than 0.999. The matrix effects were located in the range of -13.5%~10.9%. The limits of detection (LOQ) and quantitation (LOQ) were 0.1–10.0 and 0.3–33.3 μg/kg, respectively. The recoveries at three spiked levels ranged from 65.0% to 112.7% with all intra- and interday relative standard deviations (RSDs) less than 11.8% and 18.4%, respectively. The developed method was simple, rapid, highly sensitive and accurate, and could be used for the efficient and rapid determination of the 49 antibiotics residues in pork. Reference | Related Articles | Metrics

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The roles of functional sweetener in the process of obesity Li-Ping GAN FOOD SCIENCE    0, (): 0-0.   Abstract （100）      PDF（pc） （839KB）（204）       Knowledge map    Save Obesity prevalence has been increasing dramatically worldwide. As a metabolic disorder syndrome, obesity is associated with various health issues, and is characterized by excess lipid storage, a large proportion of which is due to excess intake of sugars from food and beverages. Therefore, replacing sugar with low-calorie functional sweeteners or sugar substituents is a popular dietary choice for the prevention and management of obesity. However, the relationship between functional sweeteners and obesity is complex and there is no conclusive evidence on the effect of functional sweeteners on body weight or adiposity metabolism. This outcome may stem from the different type and doses of functional sweeteners, as well as individual differences, including gender, health status, and gut microbial composition. In this review, we discuss the effects of functional sweeteners on energy balance, adiposity metabolism, and gut microbiota in relation to the current research on the effects of functional sweeteners on obesity. We also review the potential mechanisms through which functional sweeteners may influence energy metabolism and gut microbiota and provide a reference for better selection or use of foods and beverages containing functional sweeteners in the future. Reference | Related Articles | Metrics

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Hash Food Image Retrieval Based on Enhanced Vision Transformer CAO Pindan, MIN Weiqing, SONG Jiajun, SHENG Guorui, YANG Yancun, WANG Lili, JIANG Shuqiang FOOD SCIENCE    2024, 45 (10): 1-8.   DOI: 10.7506/spkx1002-6630-20231231-270 Abstract （396）   HTML （63）    PDF（pc） （3380KB）（204）       Knowledge map    Save Food image retrieval, a major task in food computing, has garnered extensive attention in recent years. However, it faces two primary challenges. First, food images exhibit fine-grained characteristics, implying that visual differences between different food categories may be subtle and often can only be observable in local regions of the image. Second, food images contain abundant semantic information, such as ingredients and cooking methods, whose extraction and utilization are crucial for enhancing the retrieval performance. To address these issues, this paper proposes an enhanced ViT hash network (EVHNet) based on a pre-trained Vision Transformer (ViT) model. Given the fine-grained nature of food images, a local feature enhancement module enabling the network to learn more representative features was designed in EVHNet based on convolutional structure. To better leverage the semantic information in food images, an aggregated semantic feature module aggregating the information based on class token features was designed in EVHNet. The proposed EVHNet model was evaluated under three popular hash image retrieval frameworks, namely greedy hash (GreedyHash), central similarity quantization (CSQ), and deep polarized network (DPN), and compared with four mainstream network models, AlexNet, ResNet50, ViT-B_32, and ViT-B_16. Experimental results on the Food-101, Vireo Food-172, and UEC Food-256 food datasets demonstrated that the EVHNet model outperformed other models in terms of comprehensive retrieval accuracy. Related Articles | Metrics

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Progress in Formation Mechanism and Regulation Technologies for Edible Quality of Animal Liver null FOOD SCIENCE    0, (): 0-0.   Abstract （53）      PDF（pc） （1524KB）（203）       Knowledge map    Save Liver is one of the important edible byproducts of livestock and poultry. It has high nutritional value and a long history of consumption in China. However, there are some defects in the liver, such as off- flavor, poor texture, and high risk of harmful substances remaining, which reduce the liver's food availability, not only reducing the overall profit of the industry, but also causing a certain waste of resources. This review focuses on the nutrition, flavor, texture, and regulation technologies of the liver. Moreover, the defects and blind spots of the current research were summarized. It is hoped that this review will provide a basis for the follow-up research and high-value application of liver. Reference | Related Articles | Metrics

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Preparation and in Vitro Cell Uptake of Curcumin Nanoparticles YANG Dan, YUAN Ying, YAO Xiaolin, QIN Dan, LIU Dechun FOOD SCIENCE    2023, 44 (16): 42-49.   DOI: 10.7506/spkx1002-6630-20220730-338 Abstract （434）   HTML （37）    PDF（pc） （4255KB）（203）       Knowledge map    Save Herein, curcumin (Cur) was encapsulated into poly(lactic-co-glycolic acid) (PLGA) nanoparticles to improve the water solubility of Cur, and the formulation was optimized by single factor experiments. The surface of PLGA nanoparticles was modified by human transferrin (Tf) to improve the absorption efficiency of active substances by intestinal cells. Our findings indicated that the optimal preparation method for Cur-PLGA-NP was solvent volatilization and mixing the oil phase with the aqueous phase at a volume ratio of 1:2.5, the optimal loading ratio was 1:15, and the optimal mass concentration of emulsifier F68 was 0.3%. The uptake of Tf-modified PLGA nanoparticles (Tf-NP) by human colon cancer cell line HT-29 cells was significantly higher than that of the control, indicating that both the loading efficiency of Cur and its absorption by intestinal cells were significantly improved by using Tf-NP as a delivery vehicle for Cur. In summary, the absorption efficiency of Cur can be improved by modifying Cur-loaded PLGA nanoparticles with Tf, which provides a reference for the design of delivery systems for active substances with poor water solubility. 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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Preparation of Redispersible Chitin Nanofibers and Its Application in Stabilizing Pickering Emulsion DONG Tongjun, WEI Kongju, SHUANG Yuan, DING Beibei, WANG Xuedong, DING Wenping FOOD SCIENCE    2023, 44 (24): 1-8.   DOI: 10.7506/spkx1002-6630-20230221-193 Abstract （434）   HTML （64）    PDF（pc） （6057KB）（202）       Knowledge map    Save Chitin nanofibers (ChNFs) with both amino and carboxyl groups were obtained by carboxymethylation of partially deacetylated chitin (DE-chitin) with chloroacetic acid. ChNFs could be dispersed again in deionized water after drying and removing the dispersing medium. The aspect ratio of ChNFs had little change before and after dispersion. Further, ChNFs could effectively stabilize oil-in-water (O/W) Pickering emulsions. The emulsion (comprising 10% oil) stabilized with ChNFs at concentrations greater than 0.5% was stabile for 90 days. In addition, ChNFs could stabilize the emulsion in a wide pH range (3–11). Overall, ChNFs is expected to be used as a novel Pickering stabilizer to protect and deliver pH-sensitive active substances in the field of food biology. 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 the Preparation of Nanocellulose-Based Composite Films and Their Application in Food Preservation ZHANG Zijun, YANG Guihua, JIANG Qimeng, LI Xincai, CHEN Jiachuan FOOD SCIENCE    2023, 44 (17): 312-331.   DOI: 10.7506/spkx1002-6630-20220805-065 Abstract （645）   HTML （39）    PDF（pc） （4230KB）（201）       Knowledge map    Save It is a worldwide technical problem to avoid the waste of food resources caused by storage conditions not meeting the requirements. On this basis, the preparation and application of green and environmentally friendly degradable nanocellulose-based antimicrobial films have received widespread attention. This paper systematically introduces the common preparation methods of nanocellulose-based composite films and the latest progress in their applications in fruit and meat preservation. The mechanism of action of nanocellulose-based composite films in food preservation is described, and their advantages such as high mechanical strength, degradability, and biocompatibility over traditional antimicrobial films are analyzed. Moreover, the application potential of nanocellulose-based films in food preservation is discussed. 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