Abstract:Objective: This study aimed to improve the flavor of Cantonese sausage and innovate the product. Methods: The volatile flavor compounds in the Cantonese sausages containing sauce-flavor Baijiu air-dried for 0 day, 2 days and 4 days were detected by GC-MS, and the changes of volatile flavor compounds were analyzed by multivariate statistics. Results: A total of 39 volatile flavor compounds were detected through GC-MS technology, including 18 hydrocarbons, 12 esters, 2 aldehydes, 2 ethers, 1 alcohol, 1 acid, 1 ketone and 2 other compounds. Esters, aldehydes, alcohols and hydrocarbons significantly increased during air-drying, while ketones and ethers showed a trend of first increasing and then decreasing during air-drying. The acids did not change significantly during air-drying. Five different flavor substances were identified through VIP values, which could be served as potential biomarkers for distinguishing sausages with different air-drying times. Six key flavor components were screened through OAV. Ethyl 2-methylbutyrate, ethyl hexanoate, and ethyl butyrate were common key flavor components in three groups of sausages, and their content significantly increased during air-drying. Conclusion: Adding sauce-flavor Baijiu can increase the types and contents of volatile flavor compounds in Cantonese sausage and promote the formation of new flavor compounds.

Abstract:Objective: This study aimed to develop new, efficient, safe and precise tyrosinase inhibitors. Methods: The orthogonal test was used to optimize the extraction conditions of kojic acid. The inhibitory effect of kojic acid on tyrosinase was studied by enzyme kinetics, and the mechanism of its interaction with tyrosinase from different sources was analyzed by molecular docking technology. Results: The optimum process conditions for extracting kojic acid were as follows: activated carbon content of 5%, decolorization temperature of 75 ℃, pH 2.0, decolorization time of 50 min, and the purity of kojic acid was 97.85%. the IC₅₀ of kojic acid on tyrosinase monophenolase and tyrosinase bisphenolase were 13.33 and 53.32 μg/mL, respectively. The XP docking scores of kojic acid with mushroom, mouse, gorilla, and human tyrosinase were -7.515, -5.011, -5.537, and -3.638, respectively. The results of MM-GBSA were 94.47, -110.80, -1.17 and 6.45 kJ/mol, respectively. Conclusion: Under the control of the optimal process conditions, the purity of kojic acid can be significantly improved. Kojic acid has a competitive inhibitory effect on tyrosinase. Tyrosinase from different sources combines with kojic acid to form different types of non-covalent bonds, the binding stability of the inhibitor and different tyrosines is different.

Abstract:Objective: To effectively solve the difficulty of observing the electron microstructure of samples with high water content. Methods: A series of samples with high water content were observed by conventional scanning electron microscope with a new mode instrument combination of semiconductor cold cooling table. Results: Under the conditions of conductive tape as matrix, voltage 5 kV, electron beam spot of 50 or 60, and cold table temperature of 4 ℃, the sample with high water content did not need to be fixed and dehydrated, and its microstructure could be directly imaged under the scanning electron microscope to observe its microstructure. The microstructure of the sample hadd no deformation phenomena such as shrinkage, stretching and distortion, which could reflect the original appearance of the sample more realistically. Conclusion: The new mode of free combination of conventional scanning electron microscope with semiconductor cold cooling table is an effective means to solve the microstructure observation of high water content samples, and is an economical, cost-effective and widely adaptable mode.

Abstract:Objective: The effect of sodium hypochlorite on the physicochemical properties and digestive characteristics of arrowhead starch was studied. Methods: In a weakly alkaline environment, sodium hypochlorite was used as an oxidant, and the added amounts were 0%, 1%, 3%, 5%, 7%, and 9% (based on the mass fraction of available chlorine in dry basis arrowhead starch). Following a 4-hour oxidation reaction with arrowhead starch, the modified starch's amylose content, swelling power, solubility, coagulation stability, color difference, light transmittance, scanning electron microscopy, X-ray diffraction, and other physical and chemical properties were measured, along with its digestibility. Results: The amylose concentration, solubility and transparency all arose as the additive amount was increased. The amylose content increased from 55.59% to 79.02%. When the addition amount was 5%, 7%, and 9%, the light transmittance reached more than 90%. When the addition amount was 9%, the light transmittance reached 97.13%. At 80 ℃, with the increase of the addition amount, the solubility increased from 4.01% to 32.59%, while the swelling power decreased, and the crystallinity of starch decreased from 43.99% to about 25.00%, The surface of starch became rough gradually, the crystal structure of starch was destroyed, and the content of amylose increased. Conclusion: Sodium hypochlorite could significantly change the properties of arrowhead starch, and the changes in properties vary with the amount of addition.

Abstract:Objective： This study aimed to develop a new type of sponge cake with glutinous rice flavor. Methods： To investigate the impact of different glutinous rice flour substitutions in the prepared baking flour on the rheological properties, density of batter, specific volume, baking loss rate, sensory evaluation and pore size distribution of cake were investigated. Also, the texture analysis, moisture distribution, starch ordered structure and crystallinity of cake after 7 days of storage were meaured. Results： With the increasing substitution of glutinous rice flour, the batter density reduced, improving the specific volume and the pore size distribution. Effectively delaying the retrogradation of cake is possible with high glutinous rice flour substitution (75%~100%). When the glutinous rice flour mass fraction is 75%, the cake tastes best and has the best degree of general preference. Conclusion： The mass fraction of glutinous rice flour 75%~100% is more suitable, and the addition of glutinous rice flour gives better quality to sponge cake, which can have important guiding significance for the development of pure glutinous rice flour gluten-free products.

Abstract:Objective: The pretreatment method of through-type solid-phase extraction was improved to be coupled with ultra performance liquid chromatography tandem mass spectrometry for detection of cholic acid，deoxycholic acid and dehydrochloric in eggs. Methods: The samples were extracted by methanol and purified by PRiME HLB，then separated on C₁₈（100 mm×2.1 mm，3.0 μm） column with methanol-0.1% ammonia as the mobile phase for gradient elution. Meanwhile，the samples were quantified by external standard with negative ion select reaction monitoring （SRM） mode. Results: The results showed that the linear relationships of cholic acid （CA），deoxycholic acid （DCA） and dehydrochloric acid（DHCA） were good in the range from 0.5 ng/mL to 500 ng/mL（R²>0.999）. The detection limits and quantitative limits of CA，DCA and DHCA were 1.0 μg/kg and 3.3 μg/kg. The average recovery of CA，DCA and DHCA from 1.0~10 μg/kg were 93.7%~102.5%，with the RSD of 1.8%~9.2%. 30 batches of randomly selected eggs were tested, and cholic acid was detected in all 28 batches of samples. Conclusion: This method is rapid with high sensitivity，accuracy，and it can be used as a method for the determination of cholic acid and derivative residues in eggs.

Abstract:Objective: This study aims to design a novel approach, utilizing computer vision combining with deep learning, for rapid determination the adulteration in star anise powder. Methods: Collected the original images of star anise powder with varying adulteration ratios. Employing preprocessing and data enhancement techniques, an image dataset was curated. Subsequently, a SqueezeNet model was constructed and compared with five machine learning models, including Support Vector Machine （SVM）, K-Nearest Neighbor Learning （KNN）, Random Forest （RF）, Gradient Boosting Tree （GBT）, and Multilayer Perceptron （MLP）. Results: The highest accuracy achieved by the five machine learning models was only 66.37%, while the accuracy of the SqueezeNet model was 99.42%. The results showed that SqueezeNet model was better than these machine learning models in identifying the adulteration in star anise powder. Conclusion: The proposed detection method based on computer vision combining with SqueezeNet model can effectively identify the adulteration in star anise powder. This method is easy to operate, and provides a novel technique for the rapid detection of food adulteration.

Abstract:Objective： This study aimed to evaluate the safety of pesticide residues in liquid milk. Methods： A method for simultaneous determination of 11 kinds of pesticide residues by ultra-high-performance liquid chromatography-tandem mass spectrometry was established. The samples were extracted by acetonitrile, purified by C₁₈ and PSA solid phase extractants, separated on a column Xbridge BEH C₁₈ (100 mm×2.1 mm, 1.7 μm), determined in multi-reaction monitoring mode, and optimized for pre-treatment parameters using response surface method. Results： The optimal conditions for pretreatment were 10 mL acetonitrile, 50 mg C₁₈ and 30 mg PSA. The linear relationships of 11 kinds of pesticides were good in the concentration range of 1.0~100.0 μg/L, and the correlation coefficients (R²) were all > 0.999. With addition of 10, 20, 100 μg/kg, the average recoveries were 82.7%～102.0%, the relative standard deviations were 2.89% to 8.87%, and the limits of detection (LOD) and limits of quantitation (LOQ) were 2.0～3.0 μg/kg and 5.0～10.0 μg/kg, respectively. Conclusion： The method is simple, convenient, rapid, high recovery rate and high reproducibility, which could accurately determine 11 kinds of pesticide residues in liquid milk.

Abstract:Objective: To solve the problems of low accuracy, low efficiency, and strong manual dependence in existing milk protein detection methods. Methods: Based on hyperspectral imaging systems, proposed a combination of improved whale algorithm and Elman neural network for rapid and non-destructive detection of milk protein content. Optimized the whale algorithm through three aspects (chaotic mapping, adaptive convergence factor, and adaptive weight) to improve search accuracy, and optimized the Elman neural network parameters (weights and thresholds) after optimization. Analyzed the performance of the proposed non-destructive testing method through experimental analysis. Results: Compared with conventional detection methods, proposed method was optimal for multiple performance indicators in non-destructive testing of milk protein. The experimental method was optimal in multiple performance indicators for non-destructive testing of milk protein, with determination coefficient of 0.997 3, the root mean square error of 0.000 3, and the detection time of 1.56 seconds. Conclusion: The experimental method has high detection accuracy and efficiency.

Abstract:Focusing on the food market, starting from the litigation status of professional anti-counterfeiting cases, this paper summarizes and analyzes the problems and disputes about professional anti-counterfeiting behavior in current theory and practice, discusses the necessity of protecting and restricting the right of professional anti-counterfeiters to know and buy fake goods, and tries to guide and regulate their professional anti-counterfeiting behavior from multiple levels, such as clarifying the legal status of professional anti-counterfeiters and guiding the legitimate and standardized anti-counterfeiting behavior.

Abstract:Literature research and case analysis were used to summarize the development status of online live streaming marketing market, analyze the cases of food safety accidents in live streaming e-commerce, and summarize the food safety problems in current live streaming e-commerce. Governance strategies were proposed, such as strengthening the review of live content, strengthening supervision, unblocking consumer complaint channels and accelerating relevant legislative processes. For the problem of homemade food in network marketing, it can be counseled, supported and invested in the form of an incubator to promote its transformation to formal production.

Abstract:Objective: In order to improve the mushroom drying efficiency and reduce the power consumption, a new type of co-heating and dehumidification drying machine was designed and built. Methods: The drying machine was a closed system, which took the semiconductor refrigeration piece as the main component, with its hot end as heat source for air pre-heating and its cold end as the cold source for water vapor condensation. On the device, the mushroom drying rate at different drying temperatures （55 and 65 ℃） and sample mass （200 and 400 g） were tested. Results: Nine thin layer mathematical drying models were used to simulate the drying rate, which revealed that the Midilli model had a better predict effect than the others. In addition, it was found that the higher drying temperature resulted in a greater color change and a higher shrinkage rate. The comprehensive energy efficiency ratio of the drying machine was 1.96, and the power consumption of drying mushroom was 81.21 MJ/kg. Conclusion: In the experiment, the indexes such as moisture content and color change of dried mushroom met the national standards, and the energy-saving effect was remarkable compared with the traditional electric heating drying machine.

Abstract:Objective: It solved the problem of low accuracy and large random error when cutting fresh corn, which is easy to damage the grain. Methods: A new process of sweet and waxy corn processing production line was designed, the production line used machine vision technology to judge the attitude of corn, completed the adjustment of corn attitude through reversing equipment, designed adaptive positioning structure to cut the head and tail of corn, and then carried out layer retention processing according to the difference characteristics of ear bract adhesion after cutting results, packed after camera quality screening, and used prototype to carry out processing tests. Results: The processing efficiency of the production line was up to 1 500 spikes/h, the pass rate of retention layer was 90.2%, and the grain breakage rate was 1.81%. Conclusion: The fresh corn processing production line realizes the automation of corn feeding, sorting, cutting, peeling and other processes, realizes the reasonable retention of bracts and leaves, and protects corn grains more than traditional equipment.

Abstract:Objective: Improve the hulling efficiency of the rice huller. Methods: Simulated the process of rice hulling, and analyzed the influence of various parameters on the hulling process by changing the movement speed of the rubber roller and the line speed difference. Firstly, the model of huller and the model of single-sided shelled brown rice were established in SolidWorks, and then the established model was imported into ADAMS for simulation, and the effects of the corresponding factors on the hulling efficiency of huller were observed by changing the rotational speeds of the fast and slow rollers, the difference in line speeds between the fast and slow rollers, and the friction coefficients between the rubber rollers and the hulls. Results: The faster of the speed of the fast and slow rollers was, the less time was needed to dehull the rice. The larger the difference between the linear speed of the fast and slow rollers was, the less time was needed to dehull the rice, but the change was very small. the larger the coefficient of friction between the rubber rollers and the hulls was, the less time was needed to dehull the rice, but the change was small comparing with that brought about by the change in the speed of the fast and slow rollers. Conclusion: For the diameter of 225 mm, rubber thickness of 25 mm, rubber roller rolling distance of 0.8 mm rubber roller huller, shelling efficiency was at the highest speed of the fast and slow roller speed of 16.5 m/s, 13.4 m/s, the friction coefficient between the rubber rollers and hulls for 0.75.

Abstract:Objective: To solve the technical problems such as low separation efficiency, unstable control effect and overshoot in crop screening by air screen. Methods: An intelligent air screen system based on fuzzy control algorithm was proposed. The wind speed and the change rate of wind speed were designed as input variables, and the steering gear angle was taken as output variable. The angle of the steering gear was adjusted by fuzzy control rules to reduce the overshot of the screen, so as to improve the screening efficiency of crop impurities. Results: Through the system test, under the condition of 3 kg/s feeding amount and 11.7 m/s air volume, the impurity separation rate of air screen was more than 93%, no overshoot phenomenon, the designed fuzzy control algorithm was robust. Conclusion: The control system runs stably and can quickly adjust the angle of the screening plate based on wind speed, with high control accuracy and good control effect.

Abstract:To further develop scientific food packaging design methods, providing consumers with more accurate and prompt food packaging information, the article comprehensively analyzed three types of key cues for food packaging information communication: textual information, food imagery and cross-modal correspondence by integrating domestic and international related literature, and pointed out that textual information was more advantageous in the process of conveying information, positive slogans are more influential, and other detailed information would reduce consumer cognitive bias. Text is more suitable for expressing food functions, while pictures are more suitable for expressing sensory appeals. Secondly, package imagery had a significant impact on consumer perception and response, and visual fidelity implied healthier choices. Consumer perceptions of the food on the package will affect their evaluation of the package contents, and the study of cross-modal correspondences is an important path towards a more scientific, specific and precise approach to package design.

Abstract:On the basis of analyzing the alienation of existing packaging design, this paper expounds on the evolution process of the aesthetic value of packaging design. It is pointed out that the current packaging design's "people-oriented" aesthetic values are insufficient. The emotional design of packaging cannot be limited to catering to the emotional needs of consumers but needs to deeply explore the hidden emotional needs of consumers, and guide the improvement of aesthetic values of consumers from the level of spiritual and cultural needs (cultural return, natural return, traditional return).

Abstract:The paper introduces the origin and style characteristics of transparent design concept, discusses the significance and value of introducing transparent design in agricultural product packaging, and elaborates on the application principles and issues that need to be paid attention to when introducing transparent design in agricultural product packaging from three aspects: pattern design, color application, and material selection.

Abstract:Objective: In order to determine the key control points that cause samples bagging and strengthen the prevention and control of microbial contamination during the processing of meat dates. Methods: Traditional microbial culture method combined with high-throughput DNA sequencing method was used to analyze the changes of bacterium during the processing of meat jujube and swollen bag of samples. Results: The total number of colonies basis was low in soft bones, while in the chicken skin reached to 9.10×10⁴ CFU/g. And the total number of colonies decreased to 30 CFU/g after cooking, but increased significantly after vacuum packaging, indicated a greater risk of contamination in the vacuum packaging process. The swollen bag samples showed a significant increase in the number of bacterium, which ranged from 1.03×10⁶~3.30×10⁶ CFU/g. Acinetobacter, Psychrobacter and Pseudomona were the dominant spoilage bacteria in meat products. Staphylococcus was the dominant bacteria in the samples during processing （Y8~Y12）, with the relative abundance decreasing to 0.02% after sterilization. The swollen bag samples （P1~P3） were dominated by Virgibacillus, with an average relative abundance of 99.37%. It was firstly founded in samples after sausage-filling （Y8） and with an increase of relative abundance after sterilization. Conclusion: The sausage-filling and packaging processes may be the critical points of contamination in the processing of meat jujube.

Abstract:Objective： The effect of UV sterilization on the texture quality and flavor substances of the frozen grass carp meat was studied, and the best UV irradiation time was determined. Methods: The grass carp meat was pretreated with different UV irradiation times （0, 30, 60, 90, 150 min） at 30 W of UV radiation, then the quality parameters （apparent morphology, total number of bacteria on the surface of fish, juice loss rate, texture parameters, color, odor and sensory） and volatile components of the fish meat during chilling storage （0, 3, 6, 9 d） were measured. Results: It showed that the longer the UV irradiation time （0~150 min）, the better the bacteria reduction effect on the surface of fish, the lower the juice loss rate, and the later the putrefaction smell appeared. However, it had little effect on the texture, color of the fish, and the total bacteria during the latter of chilling storage （6～9 d）. In the detection of flavor substances, 90 volatile components were detected, mainly aldehydes, ketones, alcohols, esters, and acids. Octanal, nonanal, hexanal, 2,5-octadione, 1-hexanol, and 1-octen-3-alcohol were the main volatile components after UV treatment. In the later stage of cold storage, esters and acids were increased gradually, which might be related to the formation of the characteristic aroma of fish meat. Compared with the control group, UV irradiation time of 90 min showed the best comprehensive effect, and the quality was decreased with the extension of irradiation time. Conclusion: UV sterilization pretreatment can delay the deterioration of quality and the decline of flavor of refrigerated grass carp meat in the early stage of chilling storage but has little effect on the quality of grass carp meat in the later stage of chilling storage.

Abstract:Objective: This study focused on the effectively control of the spoilage and deterioration of grouper during refrigeration. Methods: Illumina high-throughput sequencing technology was used to amplify the 16S rDNA V3-V4 segment of bacteria, then analyzed the changes in the bacterial community structure of E. obliquus after being treated with 400 MPa UHP for 5 minutes and refrigerated at 4 ℃ for 3, 6, 9, and 12 d. Results: According to Alpha diversity analysis fish samples treated with and without UHP showed increasing Chao1 and Ace indices as refrigeration times were extended, but Shannon indices progressively dropped. Nonetheless, the fish samples treated with UHP had lower Chao1, Ace, and Shannon indices than the ones not treated with UHP at every refrigeration stage (3~12 days). Analysis of microbial community structure showed there was a difference in the changes in microbial community structure during the refrigeration process of the two types of fish samples. During the refrigeration period, the main dominant microbial communities in fish samples without UHP were Streptococcus (17.70%, 3 d), Plesiomonas (36.66%, 6 d)， and Peptostreptococcus (67.65%, 9 d; 43.4%, 12 d), while the main dominant microbial communities in fish samples treated with UHP were unclassified Enterobacteriaceae (27.36%, 3 d), Plesiomonas (40.31%, 6 d), Lactococcus (24.45%, 9 d), and Peptostreptococcus (77.91%, 12 d). Meanwhile, Peptostreptococcus was identified as the specific dominant bacteria for the later stage of cold storage (12th day) of two processed fish samples. PICRUSt functional gene prediction found that the relative abundance of genes related to stress response, toxin transport, DNA recombination, and signal transduction in fish samples treated with and without UHP increased significantly on the 9th and 12th days of refrigeration, respectively. Conclusion: Compared with the samples without UHP, UHP treatment can effectively reduce the abundance and diversity of bacterial communities, change the succession pattern of the main dominant bacterial communities, and affect the abundance structure changes of the bacterial communities in the fish samples during refrigeration.

Abstract:Objective: Reasonable planning of the stacking of goods in the mobile cold storage and reasonable design of the air supply power of the fan, to reduce cold storage energy consumption and improve economic efficiency. Methods: A three-dimensional physical model and k-ε mathematical model of a certain cold storage were established, and the temperature field inside the cold storage under different stacking methods of goods and different air supply power were simulated using Fluent software. Results: The research results showed that under the same working conditions, the average storage temperature of goods horizontally was 2.014 ℃, and the average storage temperature of goods vertically was 2.006 ℃, all meet the design requirements. The goods can be stacked horizontally to accommodate 162 and vertically to accommodate 180. Vertical stacking maximizes space utilization. At different airflow powers, after running for 15 minutes, the average cold storage temperature was 2.006 ℃ at 100% power; The average cold storage temperature was 2.129 ℃ at 70% power; The average cold storage temperature was 2.410 ℃ at 50% power. The cold storage temperature met the design requirements for all three different fan power scenarios. The actual selected power was too high, and 50% power was sufficient to meet the design requirements for full-load operation of the cold storage. Conclusion: Choosing the vertical stacking method can improve the space utilization rate of cold storage. According to the simulation results, the selection of cooler type can reduce the energy consumption, reduce the operating cost and improve the economic benefit.

Abstract:Objective: To explore the anti-fatigue effect of hemp seed oligopeptides, and its effect and mechanism between male and female individuals. Methods: Equal number of male and female mice were randomly divided into a blank control group, a positive control group and low, medium and high dose groups. The blank control group was given normal saline, the positive control group was given whey protein. Gavage treatment was carried out with the corresponding drug for 28 days. Body weight, exhaustive swimming time, blood lactic acid （BLA）, urea nitrogen （BUN）, liver glycogen （LG） contents of mice were measured. Results: Regardless of gender, flax seed oligopeptide had no significant effect on the body weight of mice, but could significantly prolong the exhaustive swimming time of mice, reduce the levels of blood lactic acid and blood urea nitrogen, and increase the content of liver glycogen. Considering gender factors, the body weight of female mice was significantly increased by medium dose of hemp seed oligopeptide, while the body weight of male mice was significantly decreased. Low dose of flax seed oligopeptide significantly prolonged exhaustive swimming time and decreased blood urea nitrogen content of male mice, but significantly increased body weight, exhaustive swimming time and liver glycogen content and decreased blood urea nitrogen content of female mice. High dose of hemp seed oligopeptide significantly increased the exhaustive swimming time and liver glycogen content, and significantly decreased the body weight and blood urea nitrogen content of male mice, while significantly increased the body weight, exhaustive swimming time and liver glycogen content, and significantly decreased the blood lactic acid value and blood urea nitrogen content of female mice. Conclusion: Hemp seed oligopeptide has anti-fatigue effect, and the dose has a significant effect on anti-fatigue effect in different genders.

Abstract:Objective： This study aimed to explore the fatigue relieving effect of Lonicera caerulea Berry polyphenol, hawthorn polyphenol microcapsules, lactoferrin and vitamin C as polyphenol compound formula to alleviate fatigue. Methods： The commercial sports nutrition food with the compound formula of creatine, β-hydroxy-β-methylbutyrate, fructose diphosphate, taurine, vitamin B₆ and watermelon powder was used as the positive control. The experiment of exhaustive swimming in mice was carried out. The fatigue related indexes were determined by the kit, and the microscopic pathological tissues of the organs were observed by H&E staining. Results： There was no significant difference in body weight of mice (P>0.05). Compared with the normal group, no significant difference in organ index in the dietary supplement group (P>0.05) was found. Polyphenol compound formula significantly prolonged the swimming time of mice at room temperature and low temperature by 106.01% and 140.94%, respectively (P<0.01). Moreover, oxidative stress, metabolite accumulation and energy metabolism, and down-regulated secretion of inflammatory factors (P<0.01 or P<0.05) were also improved. It promoted the cell nucleus increase in muscle, inflammatory cell infiltration in the liver, and redness and shedding of tubular epithelial cells in the kidney. Conclusion： Polyphenol compound formula can relieve exercise fatigue at low temperature and room temperature.

Abstract:Objective: The purpose of this study was to compare the activity difference of polyphenols in banana pulp of different varieties and to provide scientific basis for the exploitation and utilization of banana pulp polyphenols. Methods: Five banana pulp polyphenols were extracted by ultrasonic extraction, and the phenolic components were analyzed by ultra-high performance liquid chromatography （UHPLC）. The antioxidant capacity and inhibition ability of α-glucosidase were determined. Results: The total polyphenols, flavonoids and tannins content were significant differences among five varieties （P＜0.05）. Eight phenolic compounds were identified in five banana pulps, including four phenolic acids and their derivatives, and four flavonoid compounds. The five kinds of banana pulp polyphenols had certain antioxidant activities of scavenging DPPH, ABTS free radical, and reducing iron ion. All the five kinds of banana pulp polyphenols could inhibit α-glucosidase. The major bioactive components in banana pulp, catechin acid and rutin, were signicantly positively correlated with the ability of α-glucosidase inhibition （P＜0.05）. The antioxidative ability and inhibitory activity of α-glucosidase were the strongest in the pulp polyphenols of Nanjiao No.42 banana. The enzyme activity was inhibited by mixed inhibition, and the interaction with α-glucosidase was exothermic. Conclusion: Banana pulp polyphenols have good antioxidant ability and inhibition ability to α-glucosidase activity, and are expected to be a good selective inhibitor of α-glucosidase.

Abstract:Objective: This study aimed to construct an enzymolysis and membrane separation method to improve the production efficiency of low molecular hyaluronic acid (HA). Methods: A continuous enzymolysis and membrane separation coupling reaction system was designed, which consisted of an enzyme biological reaction tank and a flat polyethersulfone ultrafiltration membrane separation module. By evaluating membrane flux, membrane contamination, hyaluronic acid concentration, and yield, the effects of various factors on the separation of low molecular HA in the enzyme-membrane coupling system were systematically investigated. The process parameters of the enzyme-membrane coupling reaction were further optimized through orthogonal experiments. Results: The optimal process parameters for the preparation of low molecular hyaluronic acid by enzyme-membrane coupling reaction system were a stirring speed of 200 r/min, transmembrane pressure of 0.15 mPa, enzymolysis time of 4.0 h, and enzyme dosage of 5 g/100 g. In this method, two low molecular hyaluronic acids with different molecular weights (M_r) can be quickly prepared and separated, the low molecular weight hyaluronic acid (LMW-HA) with Mw between 10 000~50 000 and the HA oligosaccharides (O-HA) with M_r ＜3 000 can be prepared rapidly by one-step approach. Both of these different molecular weights hyaluronic acid could scavenge DPPH and hydroxyl free radicals. Conclusion: The enzymolysis and membrane separation coupling method provides an efficient method for simultaneous and continuous production of LMW-HA and O-HA with different molecular weights and certain antioxidant properties.

Abstract:Objective: This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield. Methods: Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology. Through single factor and orthogonal experiments, the optimum ratio of complex enzymes (cellulase, hemicellulose and papain) and enzymatic hydrolysis conditions of complex enzymes were first determined. Then, the optimum ultrasonic treatment conditions were determined. Finally, the boiling process conditions were optimized. Results: The optimal compound enzyme ratios were cellulase of 0.50%, hemicellulase of 1.25% and papain of 0.20%. The optimal enzymolysis conditions were as follows: enzymolysis at 60 ℃ and pH 5.5 for 2.5 h, with enzymolysis material-liquid ratio at 1∶30 (g/mL). The best ultrasonic treatment process was ultrasonic power of 350 W, treated at 40 ℃ for 25 min. The best boiling process was using 0.04% sodium hexametaphosphate (SHMP), boiling at 90 ℃ for 3 h. Conclusion: Under the control of the optimal process conditions, Iota carrageenan can reach a high extraction yield as 47.17%.

Abstract:Objective: This study aimed to evaluate the effects of selenium-enriched yeast on the quality of coix seed jiulao. Methods: The coix seed was used as raw material, which was inoculated with selenium-rich saccharomyces cerevisiae to prepare coix seed jiulao. The changes of physicochemical properties, plant active components and in vitro antioxidant activity were measured during the fermentation of jiulao. Results: Compared with the S. cerevisiae group, the selenium-enriched S. cerevisiae group enhanced the improvement rate of alcohol content. It also accelerated the decrease rate of pH and total sugar content in the middle stage (12~30 h) of coix seed jiulao fermentation. After 36 h fermentation, the contents of total flavonoids and total polyphenols in the selenium-enriched S. cerevisiae group were increased by 14.43% and 9.77%, respectively, compared with S. cerevisiae group. In addition, after 36 h fermentation, the selenium content in S. cerevisiae group was only 0.007 μg/mL, while the selenium content of selenium-enriched S. cerevisiae group could reach 20.53 μg/mL, and the DPPH free radical scavenging rate and lipid peroxidation inhibition rate of coix seed jiulao were increased to 67.37% and 79.52%, respectively. Conclusion: Using selenium-enriched yeast to ferment coix seed jiulao can increase the selenium content of jiulao and improve the in vitro antioxidant activity and the quality of coix seed jiulao.

Abstract:Currently, vegetable oil is extracted by pressing method, solvent leaching method and aqueous enzymatic method. The aqueous enzymatic method has the advantages of high oil extraction rate, simple process and good oil quality compared with the pressing method and solvent leaching method. It also reduces the environmental pollution and improves the economic benefits. The review summarized the principle, process flow, characteristics, types of commonly used enzyme preparation, demulsification and vegetable oil quality of vegetable oil production by aqueous enzyme method, and the development trend of vegetable oil preparation by aqueous enzymatic method was prospected.

Abstract:Grape pomace is a major by-product produced during grape processing, including grape skin, pulp and seed. Grape seed oil (GSO) obtained from grape seeds is one of the vegetable oil with high nutritional value. It is rich in nutrients such as polyunsaturated fatty acids, tocopherols, phytosterols and phenols. It has many physiological effects such as antioxidant, anti-inflammatory, hypolipidemic, weight loss and antibacterial. Based on the relevant research reports at home and abroad in recent years, this review systematically summarized the extraction technologies, nutritional compositions and health effects of GSO. The research and development direction of GSO in the future was also prospected, aiming to provide a reference value for the high-value application of grape processing by-products.

Abstract:Ultrafine grinding is an advanced technology that can grind materials down to the micron or even nanometer level, with significant advantages of material savings, fast grinding speed, and uniform and fine powder particle size. Recently, it has gradually been applied in the pre-treatment of grain crops, which has positive significance for the production of food with good taste, a high nutritional material dissolution rate, and strong functionality. This review summarizes the classification, advantages, and disadvantages of 7 different types of ultrafine grinding technology. The effect of ultrafine grinding technology on the nutrients (protein, starch, fat, dietary fiber and phenolic compound) and specific physiological functions (regulating blood glucose, blood pressure, blood lipid, antioxidant, and reducing harmful substances) of grains were also discussed, for providing a theoretical basis for the future research and development of grain products.

Abstract:Cistanche deserticola is one of the precious traditional Chinese medicines that can be eaten fresh. Its highly active life and zoning restrictions cause it to brown, soften, and even mildew when being transported and stored. The processing technology and preservation and storage techniques were analyzed by thoroughly reading literatures in this field. Moreover, the advantages and disadvantages of different processing methods were analyzed, and the development direction of C. deserticola processing technology was prospected.

Abstract:In recent years, arginine has received extensive attention from researchers and scholars in the field of food and nutrition because of its important role in patients' postoperative recovery and cardiovascular health. This article describes the metabolic pathways, physiological functions, absorption and intake of arginine, summarizes the application of arginine in clinical research and food for special medical purpose, and the future direction of development and research of the food for special medical purpose is also prospected.

Abstract:Cereals are enriched with many nutrients that are good for human health. Cereal meal replacement powder interventions can reduce weight, improve blood lipids, regulate postprandial glucose, adjuvant treatment and prevention of diabetes, and have a wide range of applications and development prospects. In this review, the processing materials, efficacy, formulation optimization methods, digestive properties, processing techniques, and related implementation standards for meal replacements are summarized, and the development of meal replacements is prospected.

Abstract:Through the analysis of the current development status, industry bottlenecks, and new challenges faced by China's food equipment industry, the necessity of transformation and upgrading of China's food equipment industry is demonstrated. Based on the interpretation of the Belt and Road Initiative, human capital, industrial value chain, technological innovation and environmental regulation are refined and determined as the factor indicators affecting the transformation and upgrading of the food equipment industry under the Belt and Road Initiative, and the corresponding mechanism analysis is carried out. The paper puts forward specific strategies for the transformation and upgrading of the food equipment industry under the Belt and Road Initiative.