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Recent Progress and Future Trends of Food Colloids: Component Interactions, Future Food Structure Design and Colloidal Nutrition FANG Yapeng, ZHAO Yiguo, SUN Cuixia, LI Xiaoyang, LU Wei FOOD SCIENCE    2022, 43 (15): 1-20.   DOI: 10.7506/spkx1002-6630-20220510-123 Abstract （1593）   HTML （210）    PDF（pc） （15232KB）（1429）       Knowledge map    Save Food colloids generally refer to proteins, lipids, carbohydrates and multi-scale micro-nano structures formed by their self-assembly in foods. As the framework structure, food colloids carry out the texture, flavor, taste, stability, nutrition and health characteristics of food products, and are regarded as an indispensable part for maintaining food quality. This review is intended to summarize recent progress in research on food colloids from the perspectives of food colloid-component interactions, food colloids-based future food structure design, interaction of food colloids with intestinal cells, and metabolism and safety of food colloids. It is hoped that this review can provide an impetus for promoting the rapid development of this field into a frontier research direction. Related Articles | Metrics

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Progress in Research on Saltiness Perception and Salty Peptides WANG Shaoyun, HUANG Xincheng, GAO Tingting, CHEN Xu, HUANG Jianlian, CAI Xixi FOOD SCIENCE    2023, 44 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20221103-030 Abstract （1777）   HTML （295）    PDF（pc） （4184KB）（1289）       Knowledge map    Save With the improvement of living conditions, people’s eating habits gradually trend to “healthy” development. However, it is difficult to strike a balance between “healthy” and “delicious”. Seasoning is a crucial step during cooking. Saltiness is one of the five basic tastes, and it is produced mainly by adding salt in daily life. Salt plays an important role in human life, but excessive sodium intake can lead to many cardiovascular diseases. Today many health authorities around the world advocate a low-sodium diet. In this context, reducing the amount of salt in foods without affecting their flavor or quality has become a popular research topic. This paper reviews the mechanism of salty taste perception and the current status of salt reduction in foods, with special focuse on salty peptides. The sources, preparation and identification methods, synergistic effect and application prospects of salty peptides are outlined in this paper, so as to provide a basis for the development and application of salty peptides, which will help in advancing the salt reduction campaign. Related Articles | Metrics

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Chemical Composition and Biological Activity of Polysaccharides from Flowers: A Review KANG Wenyi, MENG Lijun, WANG Li, QU Jiaojiao, LIU Lijun, LI Changqin FOOD SCIENCE    2022, 43 (1): 1-13.   DOI: 10.7506/spkx1002-6630-20210813-176 Abstract （976）   HTML （190）    PDF（pc） （1929KB）（849）       Knowledge map    Save Flowers have a high medicinal value and contain secondary metabolites including flavonoids, volatile oils, organic acids, terpenoids and alkaloids as well as polysaccharides as important active compounds with many functions including antioxidant, anti-inflammatory, hypoglycemic, hypolipic, anti-tumor, and immunoenhancing properties. In this article, the progress in the chemical composition and biological activity of polysaccharides in flowers in the past five years is summarized, and future research directions and application prospects are discussed. Through this review, we hope to provide an impetus for further research on flower-derived polysaccharides and provide reference for the development and utilization of related health products. Related Articles | Metrics

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Progress in Research on the Effect of Natural Antioxidants on the Antioxidant Capacity and Quality of Surimi and Surimi Products LI Jianrong, WANG Zhongqiang, YI Shumin, LI Xuepeng, XU Yongxia, ZHOU Xiaomin, WANG Mingli FOOD SCIENCE    2021, 42 (21): 1-7.   DOI: 10.7506/spkx1002-6630-20210806-088 Abstract （938）   HTML （163）    PDF（pc） （2493KB）（745）       Knowledge map    Save Surimi and surimi products are rich in polyunsaturated fatty acids and protein, and hence, highly prone to lipid oxidation and protein oxidation during storage and transportation, which reduces their flavor, quality and gel properties. Antioxidants can effectively inhibit the oxidation of lipids and proteins in surimi and surimi products. Natural antioxidants are safer and more effective than synthetic ones. Therefore, the addition of natural antioxidants to surimi and surimi products is considered a safer and acceptable means of anti-oxidation, since it can effectively inhibit protein degradation, lipid oxidation, fishy odor and microbial spoilage thereby effectively improving their quality, flavor and gel properties. This paper reviews the types, sources and action mechanism of natural antioxidants and their effects on surimi and surimi products, which will hopefully provide a reference for the application of natural antioxidants in surimi products. Related Articles | Metrics

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Food Sensory Research: Challenges and Possibilities CHEN Jianshe, LIU Yuan, SHI Jingang FOOD SCIENCE    2022, 43 (19): 1-7.   DOI: 10.7506/spkx1002-6630-20220415-183 Abstract （569）   HTML （94）    PDF（pc） （3008KB）（654）       Knowledge map    Save As an independent sub-discipline of food science, the development of food sensory science has gone through more than half century. The success of food sensory research can be seen through the many landmark achievements and the establishment of a series of sensory theories. However, the approaches used in traditional sensory research are largely based on those used in food material science, focusing on the structure and composition of foods, but disregarding the impacts of consumers’ physiological and psychological behavior. This paper begins by asking some very basic questions in food sensory science, which leads to the authors’ reflections on some fundamental principles of food sensory science. A long discussion is presented on the current challenges and possible new breakthroughs in food sensory research. The authors hope that this paper will inspire further thinking and even stir a wide range of debate on future directions and opportunities in food sensory science. Related Articles | Metrics

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Development and Challenges of Digital Foods in the New Area LI Zhaofeng, LIU Yanjun, XU Yongjiang, WANG Jing, CHEN Jian, LIU Yuanfa FOOD SCIENCE    2022, 43 (11): 1-8.   DOI: 10.7506/spkx1002-6630-20220324-292 Abstract （1023）   HTML （140）    PDF（pc） （2229KB）（632）       Knowledge map    Save In the context of digital society, the food industry is also undergoing tremendous changes. The development of digitalization has brought new opportunities for the transfer, update and revolution of the food industry, which is not only a necessary requirement for the healthy development of the food industry, but also a requirement to conform to the development of the times. As a product of digital transformation, digital foods have typical features of precise or customized manufacturing and supply, which are produced by using digital technologies such as the internet of things, cloud computing, artificial intelligence and blockchain for digitization and integrative analysis of information such as physical properties, nutritional characteristics of food raw materials, and population nutritional characteristics for deep integration with high and new technologies such as food biosynthesis, food recombination, additive manufacturing, intelligent processing, and intelligent packaging. At present, a digital food industry model is being formed through the deep integration of digital technologies and physical food companies. Here, the progress and key technologies in digital foods are summarized, and future applications and challenges in this field are discussed. Related Articles | Metrics

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Progress in Research on Physiological Function and Mechanism of Oral Hyaluronic Acid WANG Zhao, XU Kang, WANG Fang, GUO Yannan FOOD SCIENCE    2021, 42 (23): 1-10.   DOI: 10.7506/spkx1002-6630-20210729-347 Abstract （741）   HTML （115）    PDF（pc） （2518KB）（600）       Knowledge map    Save Hyaluronic acid (HA) is widely found in various tissues of the human body and has various physiological functions such as moisturizing and lubricating effects, and it is involved in various biological processes such as wound healing, inflammatory response, and tissue repair. As an important medical and cosmetic material, HA has been widely used in medicine and cosmetic products. On January 7, 2021, the National Health Commission of China issued a document approving sodium hyaluronate as a “new food ingredient” that can be added in common foods. Oral administration is the most desirable, economical and convenient way of drug delivery, and there is high compliance with it. In this paper, we review representative published research findings on oral HA, with focuses on its absorption, distribution and metabolic pathways in the body, as well as its protective functions on different tissues and organs, which when combined with pharmacological and toxicological studies may provide a scientific basis for the development and application of oral HA formulations and provide improved knowledge of oral HA. 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 （51）   HTML （8）    PDF（pc） （4833KB）（551）       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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Recent Progress in Understanding the Effect of Extrusion on the Conformation and Structure of Soybean Proteins ZHU Xiuqing, LUAN Binyu, HUANG Yuyang, WANG Fengqiujie, LI Yang FOOD SCIENCE    2022, 43 (3): 1-9.   DOI: 10.7506/spkx1002-6630-20210716-191 Abstract （692）   HTML （127）    PDF（pc） （2614KB）（524）       Knowledge map    Save With the development of extrusion technology, the extrusion processing technology for the production of vegetarian meat products with good textured structure from soybean proteins and the formation mechanism of textured protein structure have attracted more and more attention from scholars. Recent studies have shown that microstructure changes of soybean proteins play a crucial role in the macrostructure of plant-based meat products. In this paper, the conformational change of soybean proteins during extrusion and its effect on the structure of textured soybean proteins are reviewed, and the molecular composition of soybean proteins and the effect of extrusion on the conformation and function of soybean proteins are summarized as well as the mechanism of the texturization of soybean proteins by extrusion. Additionally, this review presents an overview of the methods used for conformational characterization of extruded soy proteins. Related Articles | Metrics

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Anthocyanins in red wine: The origin, coloration and reaction null FOOD SCIENCE    0, (): 0-0.   Abstract （57）      PDF（pc） （1684KB）（470）       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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Biotransformation and Biological Regulation Mechanism of Aroma Compounds in Fruit Wine: A Review TIAN Huaixiang, XIONG Juanjuan, YU Haiyan, CHEN Chen, LOU Xinman FOOD SCIENCE    2022, 43 (19): 36-47.   DOI: 10.7506/spkx1002-6630-20220412-131 Abstract （368）   HTML （51）    PDF（pc） （3153KB）（457）       Knowledge map    Save A series of biochemical reactions triggered by microorganisms and their metabolic enzymes during fruit wine fermentation play an important role in flavor formation. However, there are still some problems restricting the development and quality improvement of fruit wine such as imperfect biological regulation methods and unclear understanding of the flavor formation mechanism. In this paper, the types and synthetic pathways of aroma compounds in various fruit wines are described, and the contribution of flavor precursors and microbial fermentation to the aroma compounds of fruit wines are clarified. This review is focused on the changes of aroma compounds during fermentation and the mechanism of the effect of microorganisms and enzymes on fruit wine flavor from the perspective of biological regulation. In addition, the effects of starter cultures, fermentation methods, microbial enzyme production and activities on the formation of the aroma of fruit wine are analyzed and the relationship of wine flavor with microorganisms and enzymes are dissected. In addition, future research hotspots are discussed. We hope that this review will provide a theoretical basis and technical support for flavor regulation of fruit wine. Related Articles | Metrics

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Advance in Nutrient Composition and Functional Characteristics of Bovine Colostrum MAO Xue-Ying FOOD SCIENCE    0, (): 0-0.   Abstract （169）      PDF（pc） （436KB）（456）       Knowledge map    Save Colostrum is the milk secreted by cows in the first few days after natural birth. It is rich in lactoferrin, immunoglobulin, antimicrobial peptides and growth factors and other active ingredients. The special nutritional composition of bovine colostrum endows it with a variety of biological activities, such as regulating immunity, improving gastrointestinal health, improving bone health and promoting wound healing. Therefore, bovine colostrum, as a functional food or functional milk ingredient, has attracted extensive attention. In this paper, the nutritional composition, biological function and processing stability of bovine colostrum were described in detail, aiming to provide reference for the development, application and standardized production of bovine colostrum. Reference | Related Articles | Metrics

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Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception TIAN Huaixiang, ZHENG Guomao, YU Haiyan, CHEN Chen, LOU Xinman FOOD SCIENCE    2023, 44 (9): 259-269.   DOI: 10.7506/spkx1002-6630-20220515-194 Abstract （409）   HTML （41）    PDF（pc） （3077KB）（428）       Knowledge map    Save Food flavor is an important factor which affects consumer purchase intention, and the formation of flavor perception is affected by multiple senses such as olfactory and gustatory sense. The application of the interaction between odor and taste in food flavor improvement has become one of the most concerned new directions of food flavor regulation. On this basis, this paper analyzes the main formation pathway and mechanism of the cross-modal perceptual interaction between odor and taste from the neurobiological perspective, and summarizes the main methods used to research the cross-modal perceptual interaction from the aspects of static sensory analysis and dynamic sensory analysis. Finally, the effects of odor substances on taste perception (sweet, salty, bitter, umami and sour) and the effects of taste substances on olfactory perception are reviewed based on relevant literature and cases, in order to provide new ideas for the regulation of flavor quality during food processing. Related Articles | Metrics

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A Review on the Effects of Dietary Protein and Carbohydrates on Sleep LAI Meiling, LI Anqi, WANG Qiaoping FOOD SCIENCE    2022, 43 (17): 326-331.   DOI: 10.7506/spkx1002-6630-20210616-190 Abstract （536）   HTML （32）    PDF（pc） （1785KB）（426）       Knowledge map    Save A great deal of research has demonstrated that the macronutrients protein and carbohydrate in foods have a major influence on sleep. However, results from different studies are inconsistent, so it remains unclear how protien and carbohydrate affect sleep. This review has summarized the recent studies on the effects of protien and carbohydrate on sleep, revealing that high-carbohydrate low-protein foods may be helpful to promote sleep and improve sleep quality. This review may provide a theoretical guidance for improving sleep based on dietary nutrients. Related Articles | Metrics

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Effects of Tea Polyphenols on Physicochemical Properties of Wheat Starch and Bread Quality and Their Action Mechanism CHEN Nan, CHEN Long, HE Qiang, SUN Qun, ZENG Weicai FOOD SCIENCE    2021, 42 (21): 8-16.   DOI: 10.7506/spkx1002-6630-20200622-296 Abstract （387）   HTML （49）    PDF（pc） （4573KB）（398）       Knowledge map    Save Purpose: To investigate the effects of tea polyphenols (TP) on the physicochemical properties of wheat starch and bread quality and their action mechanism. Methods: The impact of TP on the transmittance, gelatinization, retrogradation and gel microstructure of starch was determined together with their influence on the specific volume, texture and color of bread. Furthermore, the interaction mechanism between starch and the major components of TP was observed by molecular dynamics simulation. Results: TP reduced the transmittance of starch paste, promoted the gelatinization of starch, inhibited the retrogradation of starch, and changed the three-dimensional network structure of starch gels. Meanwhile, addition of different amounts of TP had a significant effect on the specific volume, texture and color of bread. TP could change the spatial configuration of starch by affecting the formation of intramolecular and intermolecular hydrogen bonds. Among the phenolic compounds, epigallocatechin gallate bound more stably to starch molecules with a higher proportion of hydrogen bonds and a lower binding free energy. Conclusion: TP show the potential to improve the physicochemical characteristics of wheat starch and bread quality. Related Articles | Metrics

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Advances in Modification of Whey Proteins LIU Peiling, ZHANG Qingqing, GAO Zengli, YANG Lan, WU Yun, CAO Wenhui, MU Zhishen FOOD SCIENCE    2021, 42 (23): 333-348.   DOI: 10.7506/spkx1002-6630-20201023-232 Abstract （341）   HTML （36）    PDF（pc） （2246KB）（396）       Knowledge map    Save Whey protein is a high-quality protein in milk, with rich nutritional value and unique physiological functions. Natural whey protein is extremely unstable. In order to make efficient use of whey protein, many modification methods have been developed each with its unique characteristics. This paper reviews the physical, enzymatic and chemical methods as well as new techniques to modify whey protein. The physical methods mainly include heating, high-pressure processing, microwave, ultrasonic, supercritical carbon dioxide fluid and low-temperature plasma. The enzymatic methods mainly include enzymatic hydrolysis and enzymatic cross-linking. The chemical methods include phosphorylation, glycosylation, acylation, deamidation and acidification. This article summarizes the mechanisms of the various modification methods and their impact on the properties of whey protein, and discusses future trends in the application and development of whey protein modification techniques. Related Articles | Metrics

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Hot Topics in Umami Research: Controversy and Function LIU Yuan, ZHU Yiwen, LI Mingyang, ZHANG Ninglong, WANG Wenli FOOD SCIENCE    2022, 43 (19): 8-16.   DOI: 10.7506/spkx1002-6630-20220517-234 Abstract （492）   HTML （51）    PDF（pc） （2622KB）（386）       Knowledge map    Save As one of the five basic tastes, umami signals the intake of nitrogenous nutrients such as protein or/and L-amino acids. It also assumes a dual role in flavoring and physiological function regulation, providing a pleasant taste experience and psychological enjoyment. Although the science of umami has been developed for over a century, controversies about the taste of umami (umami peptides) and the safety of umami still exist among the public. Therefore, this review summarizes the recent progress in research on the sensory descriptions of umami and umami peptides, the safety of monosodium glutamate as a representative of umami substances, and the function of umami. Moreover, this review describes the broad and narrow definitions of umami, the taste multiplicity of umami peptides and its influential factors, and affirms the role of umami taste in daily intake safety and appetite regulation. We expect this review to provide a reference for research on the umami taste of food. Related Articles | Metrics

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Recent Progress in Understanding Metabolic Pathways and Mechanisms of Fructooligosaccharides/Inulin by Lactic Acid Bacteria LAI Jinghui, ZHU Yuanting, CHEN Yuan, TANG Lin, CHEN Guixi, LI Jianlong, LIU Shuliang FOOD SCIENCE    2022, 43 (9): 364-372.   DOI: 10.7506/spkx1002-6630-20210302-017 Abstract （442）   HTML （66）    PDF（pc） （2945KB）（384）       Knowledge map    Save Synbiotics refer to biological agents (probiotics) used in combination with probiotics. In recent years, accumulating studies have reported that synbiotics possess many health benefits. The ef?cacy of symbiotics is affected by the selection of probiotics and prebiotics. Fructooligosaccharides and inulin are commonly used as probiotics, which can be selectively absorbed by probiotics in the intestine and promote the proliferation of probiotics, thereby keeping the host healthy. This paper reviews the differential metabolism and metabolism pathways of fructooligosaccharides (FOS) and inulin by lactic acid bacteria, and summarizes the mechanisms of action of the hydrolases, transport systems, and regulatory proteins at the molecular level in order to provide basis for understanding the regulatory mechanism of the metabolic network of FOS and inulin by lactic acid bacteria. Besides, it summarizes the recent applications of synbiotics containing FOS and/or inulin with a view to providing valuable evidence to extend the combined application of prebiotics and probiotics. 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 （429）   HTML （80）    PDF（pc） （8380KB）（384）       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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A Review of Changes of Flavor Compounds during Baijiu Aging and Recent Progress in Artificial Aging Techniques QIN Dan, DUAN Jiawen, LI Youming, HE Fei, LI Hehe, SUN Baoguo FOOD SCIENCE    2021, 42 (23): 260-267.   DOI: 10.7506/spkx1002-6630-20201015-127 Abstract （319）   HTML （28）    PDF（pc） （1762KB）（383）       Knowledge map    Save Baijiu aging is an important step during the brewing process of baijiu. Since the natural aging process is time-consuming and expensive, it is hoped that a new artificial aging technique will be developed to impart the color, aroma, taste and style of aged baijiu to the fresh one in a short time. Baijiu aging is the result of a combination of physical and chemical changes, and both the baijiu body and trace components change during baijiu aging. This paper reviews the changes of flavor compounds in the mainstream aroma types of baijiu during the natural aging process and summarizes the currently available artificial aging techniques. We expect that this review will provide a theoretical basis for the development of an optimal artificial aging technique. Related Articles | Metrics