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.

This study was attempted to explore the ability of Lactobacillus plantarum CKXP13 and L. plantarum CWXP24 to produce phenyllactic acid (PLA), and the inhibitory effect and mechanism of action of PLA on citrus green mold. The phenyllactic acid-producing ability of L. plantarum was determined by high performance liquid chromatography (HPLC). The antifungal mechanism of action was explored by studying the spore survival rate, colony diameter, mycelial morphology, and extracellular electrical conductivity of P. digitatum after being treated with PLA. The results showed that both strains could produce PLA at yields of 42.4 and 91.9 mg/L, respectively. As the PLA concentration increased from 2.5 to 5.0 and 10.0 mg/mL, the spore viability and colony diameter of P. digitatum decreased significantly (P < 0.05). Meanwhile, the hyphal surface appeared rough with dents or dendritic bulges on it and the hyphae were entangled. At the same time, PLA enhanced the permeability of the cell membrane of P. digitatum, promoted the leakage of cell contents, and caused the death of P. digitatum. PLA at concentrations of 10 and 20 mg/mL could effectively control citrus green mold. In conclusion, PLA has great potential for development and application as a natural fungicide in controlling postharvest green mold of citrus fruit.

In this study, the effects of different pretreatments (enzymatic treatment, freezing and soaking in ice-salt solution mixture) on the peeling of the Pacific white shrimp Penaeus vannamei and myofibrillar proteins in it were investigated. Shrimp peelability, the texture of peeled shrimps and the physicochemical and structural characteristics of myofibrillar proteins were analyzed after pretreatment. The results showed that compared with the two other pretreatments, enzymatic pretreatment for 3.5 h reduced the work required to peel shrimps and resulted in no significant difference in complete peeling rate (P > 0.05). The enzymatic treatment markedly decreased Ca2+-ATPase activity, the contents of total sulfhydryl and active sulfhydryl and intrinsic fluorescence intensity. The contents of total sulfhydryl and active sulfhydryl and intrinsic fluorescence intensity but not Ca2+-ATPase activity were decreased less by the enzymatic treatment than by freezing and ice-salt solution treatment. Enzymatically treated shrimps had no significant difference in surface hydrophobicity and protein carbonyl content compared with fresh and ice salt-treated samples, respectively (P > 0.05). Fourier transform infrared (FTIR) spectroscopic analysis showed that the contents of α-helix and β-turn in myofibrillar proteins were not significantly changed after pretreatment (P > 0.05), but the enzymatic and ice-salt treatments resulted in the transformation of β-sheet to random coil. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that freezing and ice-salt treatment changed the conformation but not the SDS-PAGE pattern of myofibrillar proteins. The enzymatic treatment caused the degradation of some macromolecular proteins, but did not cause a significant difference in the texture characteristics of shrimp meat compared with freezing and ice-salt treatment.

To investigate the effects of roasting temperature and time on the quality attributes of roasted grass carp fillets, fresh grass carp fillets were deodorized, salted and roasted in an electric oven at different temperature (180, 200, or 220 ℃) for 15 min or 200 ℃ for different periods of time (10, 15, or 20 min). The shear force, color, moisture, ash and fat contents, thiobarbituric acid reactive substances (TBARS) value, acid value, and volatile composition of roasted fish were evaluated, the physicochemical properties (secondary structure, surface hydrophobicity, and total sulfhydryl group and disulfide bond contents) of myofibrillar protein extracted from roasted fish, and sensory evaluation was also conducted. The results showed that as the roasting temperature increased or the roasting time prolonged, the shear force increased; the color parameter L* value decreased, while the a* and b* values showed an upward trend; the color became deeper; the tenderness and chroma first improved and then deteriorated; the sensory score increased first and then decreased; the moisture content had a significant declining trend (P < 0.05); the fat and ash contents decreased first and then increased; the degree of lipid oxidation increased gradually; the relative contents of aldehydes and alcohols displayed a decreasing trend; the secondary structure of myofibrillar protein changed from a stable state to an unstable state; the surface hydrophobicity index (H0) and the content of disulfide bonds increased gradually, while the content of total sulfhydryl groups decreased gradually. Compared to other roasting conditions, the roasted grass carp fillets at 200 ℃ for 15 min, having a bright golden color, tasted better and had higher moisture content and lower fat content, and the structure of myofibrillar protein from it was more complete. These results suggested that the roasting temperature and time significantly affected the physicochemical properties of protein and lipid oxidation in grass carp fillets, thereby resulting in changes in the quality attributes of roasted grass carp fillets.

In order to determine the maturation period of lotus seeds suitable for fresh consumption and to evaluate their quality, the physicochemical and sensory quality of lotus seeds at the milky, waxy, complete and dead ripeness stages were evaluated. The relationship between physicochemical and sensory quality was determined through principal component analysis (PCA), correlation analysis and regression analysis, and the quality characteristics of fresh lotus seeds were quantified. The results showed that the hardness, fullness, starch content, reducing sugar content and soluble protein content of lotus seeds increased gradually with maturity, while the water content decreased; the brittleness, chewability and viscosity increased firstly and then decreased, while the opposite trend was recorded for the contents of soluble solids and soluble sugar. The taste of lotus seeds at the milky ripeness stage was the most popular, whereas the appearance and color of lotus seeds at the waxy ripeness stage were the most satisfactory, and the overall acceptance was the highest. Lotus seeds suitable for fresh consumption were characterized by yellowish-green and shiny peels, high moisture content, low contents of reducing sugar and soluble protein, and low hardness. A model for the prediction of overall acceptance (Y) as a function of hardness (X) was determined as follows: = 9.766 ? 0.537X, which simplifies the process of determining the suitability of lotus seeds for fresh eating.

In this study, we investigated the effects of steaming time on the physicochemical properties, bioactive components and antioxidant properties of different yam varieties (Tiegun, Huai and Glutinous). The results showed that after steaming treatment, the contents of total starch and resistant starch in the three varieties of yam significantly decreased (P < 0.05), while the contents of digestible starch (fast digestible starch and slow digestible starch) and apparent amylose significantly increased. Meanwhile, the water-holding capacity of yam starch increased and its solubility decreased. Among these varieties, the contents of total soluble phenols and total flavonoids in Huai yam steamed for 15 min were the highest, which were 1.04 and 0.83 mg/g, respectively, and it had the strongest antioxidant capacity with Fe3+ reducing power of 165.56 μmol/g, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging percentage of 58.15% and hydroxyl radical scavenging percentage of 82.26%. Scanning electron microscopic (SEM) analysis showed that the starch granules of steamed yam presented an irregular massive structure with a rough and cracked rough surface. Taken together, steaming time had pronounced effects on the quality characteristics and bioactive components of all the yam varieties. Yam steamed for 15 min had the highest contents of total soluble phenolics and total flavonoids and strongest antioxidant activity. Yam steamed for 20 min had the highest content of digestible starch. The microstructure of yam was damaged by steaming. These results show that moderate steaming can improve yam starch digestibility and antioxidant capacity.

In this work, the physicochemical, gelatinization, mixing and rheological properties of eight wheat flours with different protein contents were determined and their relationship with 3D printing properties was studied. The results showed that the protein content had a significant influence on the 3D printing characteristics of wheat flour. Wheat flours with protein contents between 9% and 10% (original wheat flour ZY, wheat flour BN 4199 and Chinese pastry flour XL) had better 3D printing performance, and the resultant products had a regular shape, a smooth surface, and clear lines, which was in good agreement with the model. The loss modulus (G’’) of dough affected its extrusion behavior, while the storage modulus (G’) affected the ability to support the three-dimensional structure of dough. The tangent of loss angle (tan δ) of dough produced from original wheat flour ZY was larger than that of dough produced from the other wheat flours, which was beneficial for extrusion molding. The G’ of Chinese pastry flour XL was greater than that of the other wheat flours, which was beneficial for maintaining the shape of the printed dough. The printing volume of Chinese pastry flour XL, with a protein content of 9.33%, showed an error of only 0.26% compared with the designed model (30 mm × 30 mm × 10 mm). After steaming, the length of the x-axis and y-axis of the printed product slightly increased while the z-axis slightly decreased. In addition, browning occurred. In summary, we concluded that wheat flour is suitable for use as a 3D printing material, which will be conducive to expanding the application of 3D printing technology in the food field.

In the present study, a polysaccharide with antioxidant activity, named PSPP03, was obtained from purple sweet potato by purification using high-speed countercurrent chromatography. Its structural, physicochemical and biological properties were evaluated. The results showed that the molecular mass of PSPP03 was estimated to be 29.1 kDa and it was mainly composed of arabinose (Ara), mannose (Man), rhabose (Rha), glucuronic acid (GlcA) and glucose (Glc) with a molar ratio of 16.2:25.3:7.1:8.6:10.8. The glycosidic bond composition of PSPP03 was analyzed after methylation, revealing that it mainly contained →1)-Araf-(→3,→3)-Manp-(1→, →3,4)-Manp-(1→, →3,6)-Manp-(1→, →3)-Glcp-(1→, Glcp-(1→ and →4)-Rhap-(1→. Cyanidin-3-sophoroside-5-glucoside and peonidin-3-sophoroside-5-glucoside were detected in the structure of PSPP03 by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Cellular antioxidant tests showed that PSPP03 at 25 and 100 μg/mL significantly reduced the levels of reactive oxygen species (ROS), malondialdehyde (MDA) and glutathione disulfide (GSSG) (P < 0.01), and increased activities of catalase (CAT), glutathione peroxidase (GSH-Px) and superoxide dismutase (SOD) as well as the content of glutathione (GSH) (P < 0.01). Metabolomic analysis suggested that PSPP03 may reduce cellular oxidative damage by promoting the metabolism of related amino acids and the tricarboxylic acid cycle. The results of this study will provide a theoretical basis for the application of purple sweet potato polysaccharides, which is of great significance for the comprehensive development of purple sweet potato.

In this study, the effects of three peeling methods: mechanical peeling, soaking in still water and soaking in flowing water on physical and chemical indicators of white pepper such as whiteness value, black fruit percentage, broken fruit percentage, bulk density, moisture content, piperine content, and essential oil content were investigated. The composition and content of volatile compounds in the essential oils of white pepper were qualitatively and quantitatively analyzed by gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS). The quality of peeled white pepper was evaluated by weighted analysis. Our results showed that there was no significant difference in the whiteness value between mechanically peeled white pepper and that peeled by flowing water soaking, but their whiteness values were higher than that of white pepper peeled by still water soaking. Mechanical peeling resulted in lower black fruit percentage and piperine content, but higher essential oil content, broken fruit percentage and bulk density compared with water soaking. A total of 33 volatile compounds were identified from the essential oils obtained by the three peeling methods, 21 compounds of which were common to all the oils, the predominant ones being 3-carene (41.96, 37.77 and 39.16 mg/mL, respectively), β-caryophyllene (36.43, 41.57 and 41.02 mg/mL, respectively), and limonene (29.38, 23.38 and 39.38 mg/mL, respectively). The electronic nose data showed that the flavor of the three white pepper samples was significantly different. The sensory evaluation showed that mechanically peeled white pepper had a stronger aroma and no odor. Furthermore, the weighted score of mechanically peeled white pepper was higher than that of white pepper peeled by water soaking. Therefore, the comprehensive quality of mechanically peeled white pepper is good, and it is suitable for large-scale production. The experimental results can provide a theoretical basis for pepper quality evaluation and industrial production.

The mechanism of action of ultrasound (US) combined with slightly acidic electrolyzed water (SAEW) treatment against Shewanella putrefaciens was studied. The spoilage causing bacterium Shewanella putrefaciens was treated with US, SAEW or US + SAEW for 10 min, and untreated cells suspended in sterile normal saline was used as a control. The changes in the cell membrane and internal environment of this bacterium were evaluated by measuring the reduction in bacterial count, bacterial growth curve, electrical conductivity, propidium iodide (PI) intake, alkaline phosphatase (AKP) and lactate dehydrogenase (LDH) activity, the leakage of ultraviolet-absorbing materials. The microstructure was also observed by scanning electron microscopy (SEM) before and after treatment. The results showed that US + SAEW treatment reduced the bacterial count by 2.48 (lg (CFU/mL)). Compared with the control and single treatment groups, US + SAEW greatly damaged the cell membrane integrity, causing the leakage of intracellular components and a significant increase in electrical conductivity, AKP and LDH activity (P < 0.05). After US + SAEW treatment, the bacterial cells collapsed obviously, the outer membrane was broken, the cell wall was damaged, and a large amount of cellular contents leaked out of the cells. Therefore, ultrasonic treatment can seriously damage the cell wall and cell membrane of Shewanella putrefaciens, promoting SAEW to enter into cells, enhancing the bactericidal efficacy, and leading to cell death eventually.

In order to find an effective method to reduce the immunogenicity of egg white protein, the immunogenicity of egg white protein was determined by enzyme-linked immunosorbent assay (ELISA) and its structural characterization was carried out by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy and ultraviolet (UV) spectroscopy after being treated by microwave, enzymatic hydrolysis or microwave-assisted enzymatic hydrolysis. The results showed that microwave treatment at 700 W for 20 s and alkaline protease hydrolysis decreased the immunogenicity of egg white protein by 50.81% and 55.83%, respectively. A more pronounced effect was observed with microwave-assisted enzymatic hydrolysis, decreasing the immunogenicity of egg white protein by up to 67.48%. The SDS-PAGE band pattern changed after each treatment. Fluorescence spectroscopic results demonstrated that the three treatments could alter the microenvironment of amino acid residues. FTIR spectra indicated the transformation of the secondary structure of egg white protein to a disordered conformation and changes in both secondary and tertiary structures. In addition, the surface hydrophobicity increased after the treatments. These results suggested that the reduction in the immunogenicity of egg white protein may be related to its structural change. Microwave-assisted enzymatic hydrolysis is more effective than either alone in reducing the immunogenicity of egg white protein.

This study was undertaken to compare the effects of ultra-high pressure processing (UHP, 500 MPa/10 min) and traditional thermal sterilization (90 ℃/15 min) on microbial and physicochemical properties, color and active ingredients of Rosa roxburghii juice during storage at 4 ℃ for up to 30 days. The results showed that after UHP and heat treatments, the total number of bacterial colonies was reduced to below 1.0 (lg (CFU/mL)). At the end of storage, the total number of bacterial colonies in UHP- and heat-treated juice were 1.83 and 2.60 (lg (CFU/mL)), respectively. Both treatments significantly increased (P < 0.05) the L* value of Rose roxburghii juice; the browning degree of Rose roxburghii juice after heat treatment was significantly higher than that after UHP treatment (P < 0.05), indicating that the color of Rose roxburghii juice could be maintained better after UHP treatment. During storage, the b* value showed a downward trend. Compared with heat treatment, UHP treatment could better maintain the total phenol, vitamin C (VC) and superoxide dismutase (SOD) activity in Rose roxburghii juice. At the end of storage, the retention rates of total phenol, VC, SOD and antioxidant activity in Rose roxburghii juice treated with UHP were 93.32%, 52.80%, 64.49% and 93.96% compared to 81.68%, 28.35%, 41.65% and 93.30% with heat treatment, respectively. In conclusion, UHP treatment is advantageous over traditional heat treatment in maintaining the quality characteristics and antioxidant components of Rose roxburghii juice. Therefore, it can be used as a new processing technology for Rose roxburghii juice.

This study was undertaken in order to investigate the effects of different drying temperatures (60, 70, 80, 90 and 100 ℃) on the quality of pressed white tea cake made from withered leaves. Various quality components of white tea cake such as aroma, sugar components, polyphenols and amino acids were analyzed using targeted metabolomics based on headspace solid-phase microextraction combined with gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC-TOF-MS). The results showed that the sensory quality score of white tea cake increased first and then decreased with increasing drying temperature, reaching its maximum (90.2) at 80 ℃. The total catechin content of white tea cake dried at 80 and 90 ℃ was significantly lower than that of white tea cake dried at 60, 70 and 100 ℃ (P < 0.05). The contents of total amino acids and refreshing taste amino acids in white tea cake dried at 80 ℃ were significantly higher than those in white tea cake dried at 70 ℃ (P < 0.05). The sugar contents of white tea cake dried at 70 and 80 ℃ were significantly higher than those of white tea cake dried at low temperature (60 ℃) and high temperature (90 and 100 ℃) (P < 0.05). The main volatile substances of white tea cake were generally consistent across all drying temperatures, in which alcohols accounted for a large proportion. The contents of ester aroma substances such as methyl tridecanoate, methyl octanoate, methyl nonanoate and acetic acid lactone in white tea cake dried at 80 ℃ were significantly higher than those in white tea cake dried at 90 and 100 ℃ (P < 0.05). In general, drying at 80 ℃ can improve the refreshing taste and sweetness of pressed white tea cake and the content of pleasant aroma substances, thereby conducing to the quality formation. The appropriate drying temperature for pressed white tea cake, therefore, is 80 ℃. The results can provide reference for the processing technology of white tea cake pressed by withered leaves.

In order to reduce the pollution of wheat flour by harmful microorganisms, this study analyzed the bactericidal effect of light emitting diode (LED) blue light treatment (430–470 nm, 36 W) on wheat flour with low, intermediate and high gluten contents inoculated with different concentrations of Escherichia coli and Bacillus cereus, and it also investigated the effect of LED treatment on the physical and chemical properties of wheat flour. The results showed that compared with the control group, LED blue light treatment for 5 h significantly reduced the numbers of E. coli and B. cereus in wheat flour by 4.9 (lg (CFU/g)) and 4.7 (lg (CFU/g)), respectively, and the bactericidal effect was positively correlated with illumination time. The water content and transverse relaxation time T21 and T22 of wheat flour were decreased by LED treatment, but the major form of water in wheat flour was not changed. The light treatment had no significant effect on the lightness, wet gluten content or protein aggregates of wheat flour. However, the greenness and yellowness decreased, and the binding between protein and starch in wheat flour became tighter. Thus, LED blue light treatment can effectively inhibit the quality deterioration, increase the stability and improve the quality of wheat flour.

The diet is the main way by which lead enters and accumulates in the human body, causing damage to various systems such as the immune and metabolic systems. It has been demonstrated that selenium supplementation can significantly alleviate the harm of lead exposure to the body. In this study, speciation of selenium in selenium-enriched protein from Pleurotus eryngii (SePEP) was investigated by high performance liquid chromatography-inductively coupled plasma mass spectrometry and the protein secondary structure of SePEP was analyzed by Fourier transform infrared spectroscopy. The alleviative effect of in vitro digested SePEP was evaluated on Pb2+-induced cytotoxicity in RAW264.7 cells. The results showed that the selenium content of SePEP was (360.64 ± 3.11) mg/kg, and the main species of selenium included selenomethionine (SeMet, (48.04 ± 0.64)%), selenocystine (SeCys2, (31.91 ± 0.51)%), and methylselenocysteine (MeSeCys, (14.65 ± 0.36)%). The addition of selenium significantly promoted the formation of amino acids and changed protein structures, resulting in an increase in α-helix structure from (20.30 ± 0.87)% to (25.00 ± 1.60)%, and a decrease in random coil content from (20.38 ± 0.84)% to (13.85 ± 1.66)%. Moreover, the contents of total sulfhydryl and disulfide bonds and surface hydrophobicity were significantly increased (P < 0.05). After adding digested SePEP, the viability of RAW264.7 cells treated with Pb2+ was significantly increased from approximately 50% to (76.95 ± 6.95)%, the release amount of lactate dehydrogenase in the culture medium was decreased by 57.45%, and the release of three pro-inflammatory cytokines: interleukin (IL)-6, IL-8 and tumor necrosis factor α was significantly inhibited (P < 0.05), indicating that SePEP digestion products could alleviate Pb2+ exposure-induced damage in RAW264.7 cells. These results of this study can provide a basis for the development of safe and effective selenium-enriched protein-based foods for alleviating lead toxicity.

Objective: To study the protective effect of Lyophyllum ulmarium fibrinolytic enzyme (LUFE) on intimal injury during arterial thrombosis in rats. Methods: Fifty SD rats were randomly divided into five groups: sham operation, model, aspirin, and low- and high-dose LUFE. Before the model establishment, the rats in the aspirin and LUFE groups were administrated with 10 mg/kg mb of aspirin, and 100 and 400 mg/kg mb of LUFE, respectively, by gavage for seven consecutive days. On the following day, the rats in all groups except the sham operation group were administered with ferric chloride to induce carotid artery thrombosis. The morphological changes of carotid artery were observed by HE staining. The serum levels of C-reactive protein (CRP), interleukin (IL)-6, IL-8, monocyte chemoattractant protein-1 (MCP-1), intercellular cell adhesion molecule-1 (ICAM-1), and platelet endothelial cell adhesion molecule-1 (PECAM-1) were detected by an enzyme-linked immunosorbent assay. The level of platelet-leukocyte aggregates (PLA) was detected by flow cytometry. The adhesion of platelets to solidified collagen was observed in vitro after LUFE intervention. The level of Ca2+ in platelets stimulated by collagen was detected by flow cytometry. The phosphorylation levels of platelet linker for activation of T cells (LAT) and phospholipase Cγ (PLCγ) were detected by Western blot. Results: LUFE intervention significantly reduced vascular intimal injury, lowered the levels of serum CPR, IL-6, IL-8, MCP-1, ICAM-1 and PECAM-1 in different degrees, and decreased the level of PLA. LUFE reduced in vitro platelet adhesion to collagen, decreased platelet Ca2+ level, and down-regulated the phosphorylation of platelet LAT and PLCγ proteins. Conclusion: LUFE inhibits vascular inflammation during thrombosis, which may be related to the protective effect on vascular endothelial cells and the antiplatelet effect of LUFE.

Objective: To study the potential mechanism of action of cyanidin-3-O-glucoside (C3G) and its main metabolite protocatechuic acid (PCA) in repairing heterocyclic aromatic amine-induced cell damage. Methods: 2-Amino-3-methylimidazolidine[4,5-f]quinoline (IQ) and 2-amino-1-methyl-6-phenyl-imidazole[4,5-b]pyridine (PhIP) were used separately to induce cell damage to HepG2 cells. The cell counting kit-8 (CCK-8) assay, Hoechst33258 staining, flow cytometry and fluorescence quantitative polymerase chain reaction (qPCR) were used to evaluate the effects of C3G and PCA on the cell survival and cell cycle as well as the expression of key genes associated with cell apoptosis and DNA damage in heterocyclic aromatic amine-damaged cells. Results: C3G and PCA significantly increased the cell viability of heterocyclic aromatic amine-damaged HepG2 cells and induced S phase arrest. Compared with the IQ group, C3G and PCA significantly reduced the mRNA expression of GADD45α and the pro-apoptotic gene Bim, and increased the mRNA expression of the anti-apoptotic genes Bcl-2 and Bcl-xl (P < 0.05). Compared with the PhIP group, C3G and PCA could promote the expression of most pro-apoptotic genes. Conclusion: C3G and PCA can repair cell damage induced by IQ and PhIP through reducing DNA damage and cell apoptosis. However, when cell damage is too severe to be reversed, they can instead promote cell apoptosis, thus reducing canceration.

To investigate the effect of dietary fructooligosaccharides (FOS) in preventing obesity and regulating the gut?microbiota in C57BL/6 mice, 50 male five-week-old C57BL/6 mice were randomly divided into five groups. One group received a normal diet as a control group, while the other four groups were fed a high fat diet to induce obesity. The mice in the normal and model groups were given normal saline intragastrically, those in the experimental groups were given high and low doses of FOS intragastrically, and those in the positive control group were given orlistat intragastrically. The experiment lasted for six weeks. High-throughput 16S rRNA gene amplicon sequencing and enzyme-linked immunosorbent assay (ELISA) were carried out in this study. The results showed that both high- and low-dose FOS significantly reduced the Lee’s index and epididymal?adipose index (P < 0.05), and significantly increased the high density lipoprotein cholesterol (HDL-C) level of the obese mouse model (P < 0.05). High-dose FOS significantly reduced the body mass gain, and the levels of serum low density lipoprotein cholesterol (LDL-C), tumor necrosis factor α (TNF-α) and lipopolysaccharide (LPS) in the obese mouse model. The gut microbiota analysis showed that compared with the normal group, the relative abundance of Firmicutes in the model group was significantly increased (P < 0.05), and the relative abundance of Bacteroidota was significantly decreased (P < 0.05). The gut microbiota of mice in the FOS intervention group was restored to a certain extent, and the composition of gut microbiota was close to that of the normal group. Therefore, FOS can control obesity and improve the gut microbiota in mice.

In order to explore the anti-tumor activity of Perilla frutescens seed polysaccharide (PFSP), the crude polysaccharide was obtained from Perilla frutescens seeds by traditional solvent extraction and purified by DEAE-52 cellulose and dextran G-100 column chromatography, and the effect of the purified polysaccharide on the immune system of H22 tumor bearing mice was determined. The results showed that the yield of the crude polysaccharide was 8.38%. After separation and purification, three polysaccharide fractions, named PFSP-1, PFSP-2 and PFSP-3, were obtained. PFSP-1 was composed of mannose, galactose, xylose and arabinose (at a molar ratio of 0.01:0.06:0.11:0.81). PFSP-2 was composed of mannose, xylose and arabinose (at a molar ratio of 0.28:0.28:0.41). PFSP-3 was composed of rhamnose, glucuronic acid, glucose, galactose, xylose and arabinose (at a molar ratio of 0.013:0.024:0.040:0.080:0.120:0.700). The three polysaccharides all displayed absorption peaks characteristic of polysaccharides and were identified as pyran-type polysaccharides. The anti-tumor effect of PFSP-2 was significantly higher than that of PFSP-1 and PFSP-3 (P < 0.05). Furthermore, PFSP-2 could significantly reduce the concentrations of lactate dehydrogenase and aldolase and interleukin (IL)-10 (P < 0.05), increase the concentrations of IL-2 and tumor necrosis factor α, down-regulate the expression of antiapoptotic protein Bcl-2, and up-regulate the expression of apoptotic protein Bax compared with the model group (P < 0.05). These results indicate that PFSP-2 can inhibit the growth of tumor cells in vivo by improving the immune system of mice.

The purpose of this study was to explore the effects of konjac glucomannan (KGM) with different molecular masses (1, 5 and 90 kDa) on cognitive dysfunction and brain oxidative stress in mice induced by a high-calorie diet. In this study, 90 mice were randomly divided into nine groups: normal diet (ND), negative control (ND + 1 kDa KGM, ND + 5 kDa KGM, and ND + 90 kDa KGM), high-fat and high-fructose diet (HFFD) model, intervention (HFFD + 1 kDa KGM, HFFD + 5 kDa KGM, and HFFD + 90 kDa KGM), and positive control (HFFD + KGM). Behavioral tests including open field, Y maze and Morris water maze tests were conducted to evaluate the learning and memory ability of mice. Meanwhile, the morphological changes of brain nerve cells were evaluated by pathological section, and the relative content of glutathione (GSH) and the relative activity of catalase (CAT) in brain tissue were determined by commercial kits. The results demonstrated that KGM, regardless of its molecular mass, could significantly improve the spatial working memory capacity of mice fed HFFD (P < 0.05). The total movement distance of mice in the 90 kDa KGM intervention group was significantly increased in the open field and water maze positioning navigation tests (P < 0.05), while supplementation of 1 kDa KGM significantly decreased the escape latency (P < 0.05) and significantly increased the number of times that mice crossed the platform location and the movement distance in the quadrant (P < 0.05). Immunohistochemical results showed that konjac glucomannan markedly inhibited the morphological abnormalities of hippocampal neurons in the mouse brain induced by HFFD. Similarly, 90 kDa KGM significantly increased the relative level of GSH (P < 0.05), and 1 kDa KGM significantly up-regulated the relative activity of CAT in mouse brain tissue (P < 0.05). These results indicated that konjac glucomannan with high molecular mass (90 kDa) can effectively enhance the spontaneous activity of mice, while konjac glucomannan with low molecular mass (1 kDa) can significantly improve the learning and memory ability of mice fed a high-calorie diet. The underlying mechanism may be related to the oxidative stress state in the brain.

Objective: The inhibitory effect of forsythin on the proliferation, cell cycle, apoptosis, migration and invasion of malignantly transformed esophageal epithelial cells and esophageal cancer Eca-109 cells was explored, and the underlying mechanism was analyzed. Methods: Malignantly transformed esophageal epithelial cells and Eca-109 cells were treated with 10 and 100 μmol/L forsythin for 24 h. Cell proliferation was detected by cell counting kit-8 (CCK-8). Cell cycle and apoptosis were detected by flow cytometry. Cell migration and invasion were detected by Transwell method. The expression levels of phosphoinositide 3-kinase (PI3K), protein kinase B (PKB, also known as AKT), phosphorylated phosphatidylinositol-3-kinase (p-PI3K), phosphorylated protein kinase B (p-PKB, also knoun as p-AKT), p21, B-cell lymphoma-2 (Bcl-2), and matrix metallopeptidase 9 (MMP9) in cells were detected by Western blotting. Results: The 50% inhibitory concentration (IC50) values of forsythin for malignantly transformed esophageal epithelial cells and Eca-109 cells were 308.4 and 322.0 μmol/L, respectively. Forsythin at 10 and 100 μmol/L could significantly inhibit the proliferation of the two cell lines (P < 0.05), but was nontoxic to normal esophageal epithelial cells. Forsythin at 10 and 100 μmol/L could alter cell cycle, promote cell apoptosis, significantly inhibit cell migration and invasion (P < 0.05), and reduce the expression levels of p-PI3K, p-AKT, Bcl-2 and MMP9 proteins (P < 0.05). Forsythin at 100 μmol/L could significantly increase the expression level of p21 protein in both cell lines (P < 0.05). Conclusion: Forsythin can significantly inhibit the proliferation, migration and invasion of esophageal epithelial malignant transformed cells and Eca-109 cells, and the mechanism may be related to the inactivation of the PI3K/AKT pathway.

Acidic electrolyzed water (AEW) is a novel agent that can be used for postharvest preservation of fruits and vegetables. The effect of AEW treatment on reactive oxygen species (ROS) metabolism in longan fruits during postharvest storage was investigated. The results showed that compared with the control (distilled water), soaking for 10 min in AEW with effective chlorine concentration of 80 mg/L and redox potential (ROP) of 1 512 mV at pH 2.5 significantly increased the activity of antioxidant enzymes (e.g. ascorbate peroxidase (APX), catalase (CAT), and superoxide dismutase (SOD)), and maintained a higher level of non-enzymatic antioxidant substances (e.g. glutathione and ascorbic acid) and higher levels of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and reducing power in longan pulp during storage. In addition, AEW treatment significantly reduced the production rate of superoxide anion (O2-·) and H2O2 content and consequently inhibited the increase in malondialdehyde (MDA) content in longan pulp. Therefore, it can be inferred that AEW can enhance the storability of longan fruits, which may be related to improved ROS scavenging capacity of longan pulp during postharvest storage.

In order to reveal the mechanisms underlying the change in the water-holding capacity of Tan sheep meat during postmortem chilled storage, the pH, cooking loss and centrifugal loss of Longissimus dorsi muscle from six-month-old Tan sheep were measured at 0, 4 and 8 days of chilled storage. Using proteomics based on isobaric tags for relative and absolute quantification (iTRAQ), the level of protein expression in Tan sheep meat was investigated. The results showed that the pH decreased significantly and then increased slightly with chilling time. The cooking loss and centrifugal loss increased continuously. Proteomic analysis showed that tropomyosin 2 (TPM2), myosin light chain 1 (MYL1), troponin I2 (TNNI2), troponin C2 (TNNC2), troponin T3 (TNNT3), myosin light chain 2 (MYL2), actinin α3 (ACTN3), actin (cytoplasmic 1) (ACTB), actin α1 (ACTA1), and actinin α2 (ACTN2) were identified as core differential abundant proteins. TPM2, MYL1, TNNI2, TNNC2, TNNT3, MYL2 and ACTN2 were up-regulated at 0 versus 4 days and down-regulated at 4 versus 8 days; ACTB and ACTA1 were down-regulated at 0 versus 4 days and up-regulated at 4 versus 8 days. ACTN3 was continuously up-regulated from day 0 to day 8. These proteins, located in the sarcomere, the muscle fibers and the cell membrane, could participate in the regulation of muscle contraction and ATPase activity by binding to cytoskeletal proteins or ions during postmortem aging, thereby leading to muscle contraction and changes in muscle structure, finally affecting the water retention of Tan sheep meat. Muscle pH had significant effects on ACTB, ACTA1, MYL1, TNNC2, TNNT3, ACTN2, TPM2 and TNNI2. Muscle pH as well as MYL1, ACTA1 and ACTN3 had significant effects on the cooking loss. MYL2 and ACTN3 had important effects on the centrifugal loss.

This study was conducted in order to explore the effects of packaging methods and packaging at different postmortem times on the quality changes of lamb meat during postmortem storage. Lamb Longissimus thoracis et lumborum muscle, obtained from carcasses hot-boned at 1 h postmortem or chilled carcasses boned at 24 h postmortem, were packaged by four different methods, heat shrink packaging (HSP), vacuum packaging (VP), skin packaging (SP), modified atmosphere packaging (MAP) with 50% O2 + 50% CO2, and were stored at (2 ± 2) ℃. The pH, color, purge loss, cooking loss, centrifugal loss, shear force and volatile odor of lamb meat were analyzed during storage. Results showed that compared with that packaged at 24 h postmortem, lamb meat packaged at 1 h postmortem had a higher pH after 14 days of storage, maintained its color better during the storage period, and exhibited a lower purge loss. Overall, lamb meat subjected to the three vacuum treatments (HSP, VP and SP) had a higher tenderness than that in MAP packaged lamb meat; lamb meat vacuum-packaged at 1 h postmortem had the highest tenderness, while that packaged in modified atmosphere at 24 h postmortem had higher tenderness at early period of storage. Irrespective of packaging time, HSP and MAP significantly lowered purge loss compared with the other treatments (P < 0.05). The color and color stability of lamb meat in the HSP and MAP groups remained good during the early period of storage, whereas the color stability declined noticeably during the late period of storage. The color of MAP packaged lamb meat became partly green after 14 days of storage, and the volatile odor greatly changed after 21 days. In conclusion, packaging at 1 h postmortem contributes to maintain the color and water-holding capacity of lamb meat during storage and improve the tenderness of vacuum-packaged meat. Packaging at 24 h postmortem is beneficial to improve the tenderness of MAP packaged lamb meat during the early period of storage. HSP and MAP packaged lamb meat has a higher water-holding capacity, and their color and color stability remain good during the early period of storage. The quality of VP and SP packaged lamb meat remains relatively stable and thus, they can be stored for a long period of time.

This study investigated the effects of 1-methylcyclopene (1-MCP) on the quality and volatile organic components (VOCs) of ‘Xiangshui’ pears during storage, and the expression of genes related to ethylene synthesis and the signal transduction pathway as well as aroma synthesis were determined by real-time polymerase chain reaction (PCR). Results showed that 1-MCP treatment significantly inhibited the decrease in fruit hardness and the increase in soluble solids content (SSC) (P < 0.05), suppressed the respiration rate and ethylene production rate, and reduced the number and amount of VOCs in the peel and pulp compared with the control group. Moreover, the expression of the ethylene synthesis genes ACS1 and ACO2, the ethylene receptor genes ETR2 and ERS1/2, the ethylene signal transduction gene EIN3, and the VOCs synthesis genes LOX1/6/8 and AAT1 were down-regulated in both the peel and pulp. Thus, 1-MCP can restrain the synthesis of VOCs and quality changes by down-regulating the expression of the ethylene synthesis and signal transduction genes and the expression of the LOX1/8 and AAT1 genes.

In order to explore the effects of different precooling methods on the storage quality of sweet corn, we used three precooling methods (cold storage precooling, differential pressure precooling and slurry ice precooling) to treat sweet corn. Subsequently, sweet corn was stored at 0 ℃ and evaluated for internal temperature, sensory quality, color difference, respiration rate, ethylene production rate, and the contents of total soluble solids (TSS), soluble starch, total soluble sugar, glucose, fructose and sucrose. The results showed that slurry ice precooling provided the best quality preservation during storage, followed by differential pressure precooling. Slurry ice precooling could quickly reduce the internal temperature, delay bract yellowing, keep the grain color, maintain the sensory quality, inhibit the respiration and ethylene release rates of sweet corn. In addition, slurry ice precooling could maintain the contents of TSS, soluble starch, soluble sugar, glucose, fructose and sucrose in corn grains. At day 28 of storage, the TSS content of the slurry ice precooled sample was 13.8%, significantly higher than that observed with differential pressure precooling (13.4%) and cold storage precooling (13.1%) (P < 0.05). The difference between the latter two was, however, not significant (P > 0.05). Meanwhile, the sucrose content of the slurry ice precooling group was as high as 120.4 mg/g, the sucrose content of the differential pressure precooling group was 118.0 mg/g, and the sucrose content of the cold storage precooling group was only 92.3 mg/g. The sucrose content of the slurry ice precooling group was the highest, followed by that of the differential pressure precooling group. The sucrose content of the cold storage precooling group was low at the end of storage. In summary, the quality deterioration of sweet corn can be significantly delayed by slurry ice precooling. This study provides a theoretical basis for the selection of a suitable precooling method for sweet corn.

Frozen rainbow trout (Oncorhynchus mykiss) fillets were thawed by four different thawing methods including refrigerator thawing, water bath thawing, microwave thawing, and room temperature air thawing to investigate the effects of thawing methods on the quality of sashimi. The sensory quality, thawing rate, thawing loss percentage, color, total viable count (TVC), total volatile basic nitrogen (TVB-N) content, microstructure, textural characteristics, water migration, and volatile odor characteristics of fillets were determined. The results showed that the sensory score of fillets subjected to refrigerator thawing was significantly higher, while the thawing rate was significantly lower compared with those thawed by the other three thawing methods (P < 0.05). The thawing loss percentage of fillets subjected to water bath thawing was significantly lower than that of those thawed by the other three thawing methods (P < 0.05), which was beneficial to the moisture retention of fillets, and the TVB-N content and TVC were only 1.02 mg/100 g and 0.46 (lg(CFU/g)) higher than those of microwave thawed fillets, respectively; the sensory score was only 3.19 points lower than that of refrigerator thawed fillets. Microwave thawing was superior to the other thawing method in terms of whiteness, TVC, and TVB-N content, and effectively inhibited the color change and microbial growth and alleviated the production of alkaline nitrogenous substances such as ammonia and amines in fillets during thawing. However, microwave thawing caused uneven heating of fillets, which resulted in partial cooking and poor sensory and textural properties. Therefore, it was not suitable for thawing fillets. Compared with the other three thawing methods, room temperature air thawing was inferior with respect to all quality parameters tested. In summary, water bath thawing can avoid undesirable changes to the greatest extent while maintaining the quality of raw fish fillets.

In order to explore the effects of two key parameters: storage temperature and silicon gum film window area on the quality maintenance of broccoli stored in modified atmosphere packaging and to determine the optimal parameter combination of modified atmosphere packaging with silicon window, samples of cold-resistant broccoli in Gansu Province (weighing 5 kg each) were packaged in polyethylene (PE) bags with a silicon gum film window of 12, 8 and 6 cm2 in area and then stored at 4, 2 and 0 ℃, respectively. For each storage temperature, packaging without a silicon gum film window was performed as a control. The changes in physiological and nutritional properties of broccoli were measured during 25 days of storage. The results showed that the quality of broccoli was maintained better by packaging with than without a silicon gum film window. A silicon gum film window area of 8 cm2 combined with a storage temperature of 2 ℃ (8 cm2 + 2 ℃) could preserve the quality of broccoli better than 12 cm2 + 4 ℃ and 6 cm2 + 12 ℃. To verify the rationality of the designed silicon gum film window areas, the changes in physiological parameters and nutritional quality of broccoli packaged with silicon gum film windows of 6, 8 and 10 cm2 were investigated during 25 days of storage at 2 ℃, which was selected as the best storage temperature. The results showed that the quality of broccoli was preserved better by packaging with a silicon gum film window of 8 cm2 than 6 and 10 cm2, confirming the rationality of the designed silicon gum film window areas. The results of this study can provide a basis for modified atmosphere preservation of broccoli with silicon gum film window.

As a widely consumed food, the safety of dairy products has gained much attention. Studies have found that high levels of natural estrogen and the abuse or illegal use of synthetic estrogen in dairy products may lead to endocrine disorders and even induce cancers. It has also been found that estrogen can interact with G-protein coupled estrogen receptors (GPER) to control a rapid non-genomic pathway based on calcium ion channels, which is distinct from the classical genomic pathway mediated by nuclear receptors (estrogen receptor (ER) α and ERβ). In this review, we describe the relationship between GPER and estrogen and estrogen detection in dairy products, with focus on recent progress in the biological methods for the detection of estrogen in dairy products. Furthermore, an outlook on the application potential of GPER in estrogen detection in dairy products is given.

As a new interdisciplinary subject that covers many fields in the 21st century, synthetic biology is of great help in exploring the basic laws of life activities and biotechnological innovations and breakthroughs. Synthetic biotechnology is a new approach to construct engineered microorganisms. It has been widely used to produce amino acids, organic acids, aromatic compounds, sugars, and so on. The yield of target products produced by recombinant engineered microorganisms can be efficiently increased by using advanced modules, systematic design and new genome editing methods to engineer the complex metabolic pathways in type strains, promoting the rapid development of social productivity. In this paper, the latest advances in the application of synthetic biology for the construction of engineered microorganism are reviewed, the developmental course of synthetic biotechnology is elaborated, and its application for the construction of engineered microorganism is exemplified. With the deepening of research on engineered microorganisms, synthetic biotechnology will bring new breakthroughs and opportunities for the fermentation industry.

Curdlan is one of the polysaccharides that have attracted considerable research interest in the fields of food processing and biomedical development due to its biodegradability, non-toxicity, and wide availability, as well as its anti-tumor and immunomodulatory activities. As the unique triple-helix conformation of curdlan and its self-assembly mechanism have been investigated increasingly, the construction of functional bioactive macromolecules and complexes based on curdlan self-assembly has been gaining increasing attention from researchers. More and more new research directions have emerged in the functional utilization and industrial application of curdlan in the fields of food and biomedicine. This article reviews the self-assembly of curdlan and its applications, with a special focus on the characteristics of the self-assembly process under different induction conditions and the latest progress in the construction of functional materials based on curdlan self-assembly, in order to provide a theoretical reference for studies and applications of curdlan in the food field.

Toxin-antitoxin (TA) systems, widely existing in microorganisms, are composed of stable toxin and unstable homologous antitoxin, and participate in stress response and regulating microbial growth. The viable but non-culturable (VBNC) state is a dormant state that is developed by certain microorganisms in adverse environments. In the VBNC state, microorganisms cannot grow on conventional media. However, VBNC cells still have metabolic activity and can restore their culturability under appropriate conditions. Therefore, foodborne pathogens in the VBNC state can pose a potential threat to food safety and human health. In this article, we review recent studies on the relationship between TA systems and the formation of microbial VBNC state and propose possible mechanisms for the influence of TA systems on the formation of microbial VBNC state. Hopefully, this review will provide a reference for studies on the mechanisms of VBNC state formation.

Mycotoxins are secondary metabolites produced by a variety of toxin-producing fungi, and their contamination of foods and feeds poses potential health hazards to human beings and animals. As an alternative strategy for mycotoxin removal, lactic acid bacteria show a great potential in large-scale and low-cost food detoxification. This review summarizes the characteristics of several major mycotoxins in foods, and outlines the recent progress in understanding the potential of lactic acid bacteria in inhibiting the production of mycotoxins, adsorbing mycotoxins in vitro and attenuating their toxicity in vivo. This review also summarizes the application of the detoxifying potential in food systems. We anticipate that the information gathered in this review will provide a theoretical basis for lactic acid bacteria as natural mycotoxin scavengers in foods and feeds.

Under the background of epidemic prevention and control, the quality and safety of cold chain foods has attracted much attention. However, the construction of the food cold chain traceability system is currently imperfect, and there are still some problems in this field, such as lack of trust, information asymmetry and lack of traceability links. In view of these problems, this paper proposes a new idea for the construction of the food cold chain traceability system based on quantum blockchain. In quantum blockchains, the records in a block are encoded into a series of entangled quanta. By using quantum key distribution to replace the traditional asymmetric cryptographic transmission of blockchain and as well as identity authentication through quantum signature, the entangled quantum state control effect can be formed and a quantum consensus can be reached, ensuring real tamper-proof data transmission between any nodes and preventing data from being tampered with. Combined use of various technologies such as distributed storage and smart contract allows all nodes of the traceability system to participate in maintaining data safety. In this paper, the cold chain traceability system is constructed from three layers: cold chain information collection business, network data management and system application, and the operating mechanism of the system is discussed. This paper highlights that the current dilemma of cold chain food traceability can be solved by giving full play to the advantages of blockchain through quantum communication technology, which will provide a reference for exploring the construction of a real, efficient and sustainable food safety traceability system.

Due to its good water solubility, biocompatibility and reversible self-assembly property, ferritin has been widely used in the encapsulation and delivery of bioactive molecules. Benefiting from the inherent tumor-targeting feature, ferritin nanocavities loaded with drug molecules or nanoparticles can be used for cancer imaging, diagnosis and treatment. Scientists have made efforts to reconstruct ferritin nanocages to expanded the application of ferritin. In this paper, the structural characteristics of natural and manufactured ferritin molecules are summarized, and the recent progress in their application in the fields of bioactive molecule encapsulation, heavy metal detection and biomedicine is reviewed.

Fruits and vegetables are susceptible to various physiological and infectious diseases during postharvest storage and transportation. These diseases can greatly shorten the shelf life of fruits and vegetables. Studies have shown that the AP2/ERF (APETALA2/ethylene response factor) transcription factor superfamily plays an important role in the response of fruits and vegetables to various postharvest diseases. It can participate in regulating the growth and development of fruits and vegetables, and can also respond to various biotic and abiotic stresses. In order to clarify the regulatory role of AP2/ERF transcription factors in postharvest physiological and invasive diseases of fruits and vegetables, we herein summarize AP2/ERF transcription factors and their distribution and quantity in fruits and vegetables. Besides, we review their role and mechanisms in the response of fruits and vegetables to postharvest physiological and invasive diseases, and introduces recent progress in research on AP2/ERF transcription factors in fruits and vegetables such as banana, cucumber and pepper in response to postharvest diseases. This review is expected to provide more information for studying AP2/ERF transcription factors in other fruits and vegetables and for enhancing the resistance of postharvest fruits and vegetables to diseases through AP2/ERF transcription factors.

At present, the health food industry in China is under rapid development, but the relevant system is still imperfect and there are some problems in product positioning, impeding the development of the health food industry in China. The concept of “dual-track” management of health foods was first proposed in 2015 and officially implemented in the following year. The introduction of the new policies not only complies with the trend of rapid development of the health food industry, but also can promote the expansion of production in the industry. Meanwhile, the newly added approval and filing procedures place stricter requirements for making claims about the efficacy of health foods in order to strengthen the major responsibility of enterprises. On December 1, 2020, five health food raw materials such as coenzyme Q10, broken Ganoderma lucidum spore powder, fish oil, melatonin, and spirulina were included into the health food raw material directory, which started on March 1, 2021. This is of profound significance for putting other health food raw materials under directory management, which can solve the problem of “emphasizing pre-approval and neglecting post-market supervision” and promote the continuous standardized development of the industry. This paper focuses on the approval and analysis of the five health food raw materials before they were included into the directory, aiming to provide suggestions for promoting the compilation and revision of the directory of health food raw materials.

Whipping cream is an oil-in-water emulsion, which can turn into an aerated foam after whipping operation. It can be used as a flavor enhancer to impart excellent sensory properties to foods and thus, has broad application prospects in the food industry. In this article, we introduce five common destabilization behaviors including creaming, aggregation, coalescence, partial coalescence and Ostwald ripening during the storage of whipping cream, and discuss the influences of interfacial properties and droplet interaction on the stability of whipping cream. Then, we describe the whipping process and elucidate the influences of crystallization properties, interfacial properties and serum protein properties on the whipping characteristics of cream. We hope that this review can provide some theoretical guidance for the industrial production of whipping cream.

With the continuous improvement of people’s living standards, consumers are increasingly aware that a good diet is importance for good health. The negative impact of intake of high contents of saturated/trans fatty acids from traditional special food oils on cardiovascular health has attracted extensive attention. In order to meet people’s demand for healthy bakery products, the development of new special oils with no trans-fatty acids and low saturated fatty acids has become an important topic in the field of food science and industrial application. In this article, considering the functional characteristics of fat in bakery products, the oil structuring methods, the influence of structural factors on the structure of structured oil and its application in bakery products are systematically reviewed. Studies have proved that structured oil can be applied to bakery products such as bread, cake, muffin, and biscuit. It can not only provide texture and sensory characteristics similar to those from traditional special food oils, but also improve the nutritional characteristics of bakery products by virtue of its high content of polyunsaturated fatty acids.

The high-quality development of the food industry is inseparable from scientific and technological innovation as an important engine. In recent years, the food industry in China has made great progress in scientific and technological innovation, and scientific and technological achievements have continued to emerge. Based on the status of national and provincial science and technology awards, intellectual property rights and recently published research papers in the food field, recent research achievements in this field are analyzed in order to reflect the current situation, characteristics and trends of innovations in the food industry. This article aims to provide decision-making references for scientific and technological innovation and policy formulation in the food industry.

Kluyveromyces lactis is a representative species of unconventional yeast, and has very important applications in basic and applied microbiology. It can also serve as a promising platform for various industrial applications owing to its advantages such as its high level of food safety, powerful capability for protein secretion, stable high-level expression of heterologous genes and excellent fermentation characteristics on a large scale. At present, K. lactis has been widely used as a host for protein expression in the food and pharmaceutical industries. In recent years, using this yeast as a biotechnological chassis, biotechnological researchers have successfully constructed efficient microbial cell factories capable of producing various biochemicals by using synthetic biology techniques. This technology shows great potential for a wide range of applications. In this review, we describe the metabolic characteristics, synthetic biology elements, genetic manipulation tools and gene editing strategies of K. lactis. Furthermore, the application of K. lactis as a microbial cell factory for the production of high value-added products is reviewed. It is believed that the information provided in this article will make a significant contribution to the advancement of the high-efficiency production of industrially important biochemicals by the engineered cell factories of K. lactis.

Peaches are rich in nutrients as one of the fruits favored by consumers. However, peaches are subject to damage during growth, picking and storage, causing a decline in the quality and seriously impairing the economic value of peaches. Therefore, detection techniques for peach quality are of paramount importance in ensuring the commercial value of fruits. However, traditional detection methods have the disadvantages of destroying samples, being time-consuming, and high cost. Nondestructive detection methods such as those basevd on acoustic, mechanical, dielectric or optical characteristics as well as electronic nose, especially the detection methods based on optical characteristics, have been developed rapidly due to their nondestructiveness, rapidity and accuracy. At present, they have been widely used in the internal and external quality detection of peach fruit. However, there is a lack of systematic summary on their advantages, disadvantages and future prospects. This paper summarizes the latest progress in the application of the nondestructive techniques to evaluate the external quality (size, shape, color, aroma, and surface defects) and internal quality (variety, sugar content, titratable acid, hardness, chilling damage, and insect damage) of peach fruit. In addition, the problems of using the nondestructive techniques to detect peach quality and future directions in this field are discussed. It is expected that this review will provide reference for research on nondestructive detection techniques for peach quality.

In order to understand the current status, hotspots and development trend of aflatoxin research around the globe and to provide reference for scientific researchers and decision makers in relevant research fields, a bibliometric method was used to evaluate aflatoxin research papers from the Web of Science Core Collection Database published between 2003 and 2020. The results indicated that the number of global aflatoxin research papers had been increasing rapidly. The United States and China published the most papers and were active in interactional cooperation in aflatoxin research. Food Control was the journal that published the most papers in this field, and the largest proportion of papers was in food science and technology. Among individuals, Cotty P J, from the United States, took the first place in the world in terms of the number of publications and H-index. Only one paper published by Chinese scholars was among top 100 most cited papers in this field, suggesting that China lacks important research achievements with international impacts and there is still room to improve the originality and quality of papers. Moreover, the high-frequency keywords from publications in different periods and countries were also analyzed by cluster analysis and burst detection using VOSviewer and CiteSpace software. New detection techniques and efficient detoxification methods for aflatoxin, aflatoxin biocontrol and the regulatory mechanism of aflatoxin biosynthesis are likely to be research hotspots and frontiers in this field in the future.

As a natural food additive, spices can significantly improve the sensory and physiochemical properties of foods, including improving the flavor and inhibiting microbial growth. Therefore, spices have been widely used in the food field, especially in meat products. Some pungent spices such as chili and prickly ash, which can endow meat products with unique spicy flavor and eliminate the unpleasant odor, have been indispensable base materials in the processing of meat products. The pungent spices play an important role in the diet culture in the provincial regions of Sichuan and Chongqing. Therefore, this review focuses on the flavor compounds of pungent spices and the influence of pungent spices on the flavor of meat products. Moreover, the advantages and disadvantages of several commonly used methods for the detection of the spices are compared. It is hoped that this review will provide a basis for the application of pungent spices in meat products.

In recent years, with the market scale of cross-border e-commerce imported food rapidly growing, cross-border e-commerce imported food has become one of the most purchased imported retail items. However, there are great potential food safety hazards in cross-border e-commerce imports. The current regulation of cross-border e-commerce imported food safety is faced with multiple dilemmas, including the dilemma of subject accountability caused by the flawed regulation system, the dilemma of safety control caused by imperfect risk management, the dilemma of information traceability caused by the complex trade mode, and the post-relief dilemma caused by limited social coordination. Therefore, it is highly required to improve the regulation system, innovate on the risk mechanism, stress empowerment through science and technology and coordinate social governance, so as to standardize the system of subject rights and responsibilities, eliminate the safety regulation defects, strengthen information traceability, guarantee relief and right protection in accordance with the law, and enhance the government’s capability to regulate cross-border e-commerce imported food safety .