Abstract:The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.

Abstract:In this review, the mechanism and characteristics of antioxidant peptides prepared by novel processing technologies such as microwave, ohmic heating, subcritical water, ultrasonic wave, high static pressure and pulsed electric field were summarized. The process and effectiveness of the implementation of these novel processing technologies for protein feedstock pretreatment and auxiliary enzymatic preparation were analyzed, and the advantages and challenges of each novel processing technology for the production of antioxidant peptides were discussed.

Abstract:In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism analysis.

Abstract:This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.

Abstract:Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi gels, obtained from three species of squid, were evaluated. Results: The gel strength and water-holding capacity of the three species of surimi gel were in descending order as follows: Illex argentinus>Dosidicus gigas>Ommastephes bartrami, while the cooking loss was the opposite. The dynamic rheological temperature scan showed that the energy storage modulus(G′) of the three kinds of surimi decreased with temperature to a minimum value of 45 ℃, then increased to a maximum value of 75 ℃ and decreased again. The G′ of Illex argentinus surimi was higher than the other two kinds of squids when the second stage heating at 90 ℃.The ionic bonding, hydrogen bonding, and hydrophobic interactions of Illex argentinus surimi gel were significantly stronger than the other two kinds of squids. Conclusion: Illex argentinus surimi is the best raw material for squid surimi products; and the production needs to use auxiliary means to improve the gel quality according to the different characteristics of the three kinds of squid surimi.

Abstract:Objective: Preparation of GYLEQ-Ca chelate with antioxidant activity and calcium supplement function. Methods: On the basis of solid-phase synthesis of GYLEQ antioxidant peptide, the conditions of chelation reaction between casein GYLEQ antioxidant peptide and Ca²⁺ were optimized by single factor and orthogonal experiment. The structure of GYLEQ-Ca chelate was characterized by IR and SEM. Meanwhile, the in vitro antioxidant activity, calcium retention in simulated gastrointestinal juice of GYLEQ-Ca chelate and its effect on cell viability were analyzed. Results: The optimum conditions for GYLEQ-Ca chelation reaction were temperature 50 ℃, time 40 min, pH 7.5, and peptide-calcium mass ratio 4∶1. The influence of chelation temperature on the chelation rate reached a very significant level, and the pH and peptide-calcium mass ratio reached a significant level. The infrared absorption peak of the GYLEQ-Ca chelate was changed compared with GYLEQ peptide, and the SEM observation showed that GYLEQ peptide was granular, while GYLEQ-Ca chelate was a network structure adhered together, indicating that GYLEQ peptide reacted with Ca²⁺ to form a new compound. The DPPH, hydroxyl radical scavenging rate and reducing power of GYLEQ-Ca chelate were higher than those of GYLEQ peptide. The calcium retention rate of GYLEQ-Ca chelate in simulated intestinal fluid was maintained at more than 70%, and GYLEQ-Ca chelate has no cytotoxicity. Conclusion: GYLEQ-Ca chelate has good antioxidant activity and calcium maintenance rate.

Abstract:Objective: To determinate the residues of altrenogest in porcine edible tissues （muscle, liver, fat）, a high performance liquid chromatography-tandem mass spectrometry （LC-MS/MS） method was established. Methods: The samples were hydrolyzed with β-glucuronidase/arylsulfase, extracted by acetonitrile （ACN）, purified by PRiME HLB solid phase extraction column. LC separation was performed with Waters UPLC BEH C₁₈ reversed-phase chromatography with a linear gradient elution of acetonitrile （ACN）-0.1% formic acid （FA） as the mobile phase. The samples were detected by electrospray in positive ion mode. Results: The pregnancin in tissues were quantified in the range of 1～50 μg/L with good linearity and high linear correlation coefficient （R²>0.99）. The limit of detection （LOD, S/N=3） and the limit of quantification （LOQ, S/N=10） were as low as 0.5 μg/kg and 1.0 μg/kg separately. Under three different concentrations （1.0, 2.0, 10.0 μg/kg）, the average recoveries were 60.9%～89.8%, the intra-day coefficient of variation was 0.8%～7.1%, and the inter-day coefficient of variation was 2.5%～11.6%. Conclusion: The method is simple and suitable for the qualitative and quantitative analysis of altrenogest residue in porcine edible tissues.

Abstract:Objective: To realize the defect detection of coffee beans. Methods: An improved YOLOv5s network was proposed to embed different attention mechanism modules and activation functions with YOLOv5s as the baseline network. Results: The mean accuracy of the CBAM module and the activation function Hardswish improved by 5.3% and 2.9%, respectively, compared with the baseline network. After 200 iterations of training, the model accuracy was 99.5%, the average accuracy was 97.6%, the recall was 0.98, the recognition rate was 64 amplitude/s, and the model size was 15 M. Conclusion: Compared with Faster RCNN, SSD, YOLOv3, YOLOv4 and YOLOv5s, the test algorithm has higher recognition accuracy, more lightweight model and better recognition effect for coffee defective beans.

Abstract:Objective: In order to effectively solve the problems of low efficiency, quality fluctuation and increasing labor cost of artificial sorting. Methods: A mechanical system based on differential separation principle was designed to complete the classification and separation device of Pleurotus eryngii, and the differential separation principle was introduced and modeled. Results: The test prototype was built and the principle verification test was completed. The success rate of separation of special mushroom was 99.5%, and that of other varieties was 100%. Conclusion: The test device can achieve good differential separation effect.

Abstract:Objective: To determine the precise quantitative relationship between screening efficiency and motion parameters for reciprocating vibrating screen, and to obtain the movement parameters with the optimal screening efficiency. Methods: Rocky was adopted to accurately simulate the movement behavior for wheat grain and wheat stem in the screening process, many factors orthogonal simulation test was used to investigate the effect of vibration frequency, amplitude, vibrating direction angle and screen surface inclination angle on screening efficiency. Results: The movement behaviors of wheat in the screening process was consistent with the theory analysis, which verified the correctness and feasibility of numerical simulation using Rocky. The vibration frequency, amplitude, vibrating direction angle and screen surface inclination angle have significant influence on the screening efficiency, and there is significant interaction between these motion parameters. The optimal motion parameter combination was the vibration frequency of 10 Hz, the amplitude of 2 mm, the vibration direction angle of 45° and the screen surface inclination angle of 0°. Conclusion: A regression model reflecting the quantitative relationship between motion parameters of and screening efficiency for reciprocating vibrating screen was established, and the optimal motion parameter combination of reciprocating vibrating screen was obtained.

Abstract:Objective: This paper puts forward one cylinder driving five-row longan core-removing mechanism for the low production efficiency of the pneumatic longan core-removing mechanism. Methods: The mechanism adopts one cylinder driving five rows handspikes in the direction, which transport longan to core-removing hole, after the longan is cut under the triangular blade, and another cylinder drives five handspikes in the vertical direction in order to remove longan core. Five longan cores is removed one working process, so that the production efficiency is improved. Results: The result of experiments showed that the order of influencing on longan core-removing loss rate is blade thickness, flow rate, mandril diameter, pneumatic pressure and the interaction of flow rate and pneumatic pressure. Conclusion: When blade thickness is fixed at 2.5 mm, mandril diameter at 6.0 mm, pneumatic pressure at 0.6 MPa, flow rate at 6 m³/h, the core-removing loss rate achieves the lowest value, which is 7.04%.

Abstract:Objective： This study aimed to obtain suitable turbulence model for simulation infrared combined spouted bed numerical valued. Methods: Two equation models (SST k-ε and Realizable k-ε) were used for numerical simulation to obtain the performance parameters of the infrared spouted bed and the velocity, temperature and particle concentration distribution of the flow field in the drying chamber under different working conditions. The particle drying experiment of the infrared spouted bed was carried out. Results: When under the working conditions of air inlet velocity of infrared spouted bed drying chamber of 8 m/s and a temperature of 50 ℃, the values obtained by Realizable k-ε simulation are similar to those obtained by SST k-ε. The particle volume fraction distribution, velocity distribution and temperature distribution in the fluid domain of the drying chamber obtained by numerical simulation with the two turbulence models were similar, and the overall effect is good, which showed that the application of the two turbulence models to the equipment is feasible. The turbulence model of Realizable k-ε converged faster, but the stability of SST k-ε was better. Conclusion: The Realizable k-ε turbulence model is more reasonable to describe three-dimensional flow field of infrared spouted bed.

Abstract:Objective： It solves the problems of large water consumption and poor cleaning effect existing in the traditional cleaning method of mussels. Methods： The geometric models of Axial fan-nozzle with different structural parameters were established by Solidworks software. After setting the parameters in fluent software, the velocity and water content of the internal and external flow fields of the jet were numerically calculated. Results： The larger the spray angle of the nozzle was, the faster the decay velocity of the flow field of the jet was, and the lower the water content was. The larger the equivalent diameter of the nozzle was, the slower the velocity decay of the jet flow field and the higher the water content was. If the jet target distance was too large or too small, the velocity uniformity of the outer jet in the XY plane would be affected. Conclusion: The axial fan-shaped nozzle with a jet angle of 65° and an equivalent diameter of 2 mm is more suitable for jet cleaning of mussel shells when the jet pressure is 11 MPa and the target distance is 90 mm.

Abstract:Objective: To improve the comprehensive performance of starter press machine. Methods: Based on the finite element analysis method for die box component modal and harmonic response analysis, and based on the finite element model by using variable density method was carried out on the die box component topology optimization, and the topology structure was also improved, which will improved the quality of the die box components and 1 order natural frequency as the optimization goal. The multi-objective optimization design was carried out based on non-dominated sorting genetic algorithm. Results: In the fourth mode, large torsional deformation appeared on the overall edge of the die box components, which did not meet the requirements of stiffness performance. The highest speed of the servo motor was close to the first-order critical speed, and the probability of low-frequency coupling resonance was very large. At the same time, the region where the response peak occurs was basically the same as the region where the deformation occurs in the modal analysis, which verified the accuracy of the dynamic characteristic results. After optimization, the mass of the die box component decreased by 15.13%, and the first four natural frequencies increasd by 14.09%, 14.14%, 3.54% and 10.37%, respectively. Conclusion: The dynamic characteristics of the starter press machine mainly affect its production efficiency and starter press quality. Under the optimized die box component, the starter press machine has good dynamic performance and achieves the goal of lightweight design.

Abstract:Objective： This study aimed to resolve the interactions among the material dehydration, temperature and humidity of dry medium, and the energy consumption. Methods: The dehydration characteristics, temperature and humidity evolution of dry medium, and energy consumption of system component had been determined by testing under control parameters of 60 ℃ and 10% RH. Results: Dehydration rate of the materials was relatively fast in the early stage, 96 percent of the moisture was removed from the material after 1.5 hours of drying. At this stage, the relative humidity of drying medium remained above 24 percent, the moisture in drying medium was rapidly condensed and discharged from the surface of the evaporator, and the maximum value of specific moisture extraction ratio was 1.03 kg/kW. Heat pump unit was the main energy consuming part in the drying process, and its power increased with the temperature of the drying medium. The specific moisture extraction ratio decreased rapidly in the later drying stage, and its value was only 0.004 kg/kW after 2 hours. Conclusion: The energy utilization of heat pump drying was closely related to the temperature and humidity of medium and moisture content of material. Drying had a high specific moisture extraction ratio when the moisture content of material was high, and fell off as the relative humidity decrease. The constant temperature and humidity control method was not suitable for the energy saving of the closed heat pump system in the later drying stage.

Abstract:Among the 10 front of package （FOP） labels for kid-friendly foods worldwide, Nutri-score labeling, health star rating system and especially warning labels could significantly guide children and their parents to reduce unhealthy food consumption. In fact, the marketing information on the front of food package could however easily interfere with consumers' health decisions based on FOP labels. It was found that it is feasible to design FOP labels in China based on the experience of warning labels in combination with the mandatory nutrients on the nutrition information list. And it is suggested to clarify the usage format of FOP labels and standardize the labeling of marketing information. In addition, the nutrition literacy of school-age children and parents of preschool children should be improved to screen food packaging information and use FOP labels.

Abstract:From the perspective of food packaging design, the interaction between packaging and consumer behaviors was explored through the analysis of their demand trends. This review analyzed the performance characteristics of consumer experience at instinct level, behavior level and reflection level between users and packaging, and discussed the design strategies of food packaging at different levels. In view of the multi-dimensional needs of consumers, the emotional responses to products from visual and non-visual sensory experience at the instinct level can be responded and thereby attract their attentions. At the behavioral level, it starts from interesting, humanized and intelligent interaction, prompt and feedback to expand the use function of the product and create a good use experience. On the reflection level, starting from creating interactive experience to stimulate users' creativity. The creation of interactive experience and stimulation of user creativity were focused on to systematically shape deep emotional experience at the reflection level. Integrating user experience into food packaging design effectively and exploring the process of information experience will be a new idea and direction of food packaging design in the future.

Abstract:Pet healing refers to the purpose of interacting with cute animals or animal images to achieve emotional resonance, relieve psychological pressure and dispel negative emotions. This review introduced the origin of the healing system and the meaning of cute-pet healing, analyzed the compatibility of the relative elements and food packaging. Moreover, the application of cute-pet healing element in food packaging design was also discussed.

Abstract:Objective: This study aimed to preserve the flavor of Xiangpai brined beef and prolong its shelf life. Methods: High-throughput sequencing was performed in Xiangpai brined beef samples with different storage time (0, 4, 8, 12, 16 d). Results: A total of 1 116 813 effective gene sequence bands were obtained, with an average of 74 454 bands per sample. Alpha diversity analysis showed that LNR8d had the highest bacterial abundance, while LNR4d had the lowest bacterial abundance. The results showed that during storage, Firmicutes, Proteobacteria and Cyanobacteria were dominant bacteria in the 15 brined beef samples. Bacillus was the dominant bacterium in LNR0d samples, while the dominant bacterium in LNR4d samples was Macrococcus. The dominant bacterium in LNR8d samples was Enterobacter. The dominant bacteria in LNR12d samples also belonged to Bacillus, and the dominant bacterium in LNR16d samples was Unidentified chloroplast. PCA analysis showed that the distance between the 15 samples within the group was large, indicating that the microbiota diversity of the 15 samples varied greatly. LEfSe analysis showed that in LNR4d ~ LNR16d samples, the bacteria with the largest contribution at the genus level were Macrococcus, Microbacillus and Lactobacillus. Conclusion: This study revealed the diversity of bacteria in the storage process of Xiangpai braised beef and explored the changes of bacteria and its dominant bacteria genus during the storage process.

Abstract:Objective: To evaluate the effect of immersion frozen storage （IFS） on quality of the unwashed silver carp surimi. Methods: The surimi samples were immersed into liquid coolant non-contacted and stored at (-20±2) ℃ for 60 days, and changes in the Ca²⁺-ATPase activity, carbonyl content, thiobarbituric acid value （TBA）, as well as the strength, water holding capacity and structure of surimi gel during frozen storage were analyzed, using the traditional frozen storage （TFS） as a control. Results: The results were showed that surimi in IFS group passed through the maximum ice crystal formation zone in 10 min, which was much faster than that of surimi with TFS group （78 min）. The temperature fluctuation range during the whole storage period in IFS and TFS group was 0.72 ℃ and 1.43 ℃, respectively. With prolongation of frozen storage time, the Ca²⁺-ATPase activity, gel strength and water holding capacity of all samples gradually decreased, while protein carbonyl content and TBA value of all samples gradually increased, and the surimi gel network structure was gradually destroyed. However, changes of all the above indicators for IFS group were distinctly smaller than those for TFS group. Condusion: IFS could effectively alleviate the deterioration of surimi quality during storage, and was a potential low-temperature cold chain technique for food processing and preservation.

Abstract:Objective: This study aimed to investigate the quality changes during the fermentation of sauerkraut without salt and inoculated with lactic acid bacteria and during low-temperature storage. Methods: The basic physicochemical indexes and quality changes of sauerkraut during fermentation were analyzed. Results: The unsalted sauerkraut reached maturity at 5 d of fermentation and the pH, nitrite content, reducing sugar content and vitamin C content decreased significantly (P<0.05) during the fermentation process. This included a decrease in vitamin C of up to 88.62% and a significant increase in total and overall organic acid levels (P<0.05). At fermentation maturity, the nitrite content was extremely low at （0.23±0.10） mg/kg; The organic acids were mainly lactic, oxalic and acetic acids and succinic acid. Except for succinic acid, other organic acids and other organic acids, such as oxalic and citric acids, increased after fermentation, and the lactic acid content increased by 26.5 times. Conclusion: The fermentation process effectively improved the sour and umami taste of the sauerkraut without salt, and ensured the excellent sensory quality. The storage performance was good at 4 ℃, and the storage period was 60 days.

Abstract:Objective: This study aimed to realize the high-value utilization of biological active ingredients and anti-inflammatory peptides from the Pinctada martensii meat. Methods: The hydrolysis process of the P. martensii meat was optimized by single factor test and response surface test with degree of hydrolysis (DH) as the index. The amino acid composition and anti-inflammatory activity of P. martensii meat hydrolysate peptides were evaluated and analyzed. Results: The results showed that neutral protease was the optimal enzyme, and the optimal hydrolysis conditions were solid-liquid ratio 1∶1 (g/mL), temperature 46.3 ℃, hydrolysis time 1.4 h, and substrate ratio 0.3%. The hydrolysis degree was 22.88%, which was not significantly different from the theoretical value, and the regression model was reliable. The hydrolysates including 19.84% of essential amino acids, 21.19% of hydrophobic amino acids and 10.46% of positively charged amino acids. In LPS induced RAW264.7 anti-inflammatory model of mouse macrophages, the hydrolyzed peptide of P. martensii had no cytotoxicity and was beneficial to the proliferation of macrophages in the mass concentration range of 0~4.0 mg/mL. At the mass concentration of 2.0 mg/mL, hydrolyzed peptide could effectively inhibit the production of NO and inflammatory cytokines TNF-α, IL-6 and IL-1β; the inhibition rate of NO, TNF-α, IL-6 and IL-1β was 70.00%, 83.01%, 85.04% and 83.11%, respectively. Conclusion: Hydrolytic peptide of P. martensii has a complete range of amino acids, which can effectively inhibit the production of NO and inflammatory cytokines TNF-α, IL-6 and IL-1β in RAW264.7 macrophages, showing good anti-inflammatory activity.

Abstract:Objective: This study aimed to optimize the extraction process of Porphyra haitanensis polyphenols to develop natural hypoglycemic foods. Methods: The Box-Behnken response surface method was used to optimize the extraction process of P. haitanensis polyphenols. The α-glucosidase inhibition activity was applied to evaluate the hypoglycemic activity of P. haitanensis polyphenols at different harvest periods, and the antioxidant activities of them were evaluated based on DPPH, ABTS⁺ radical scavenging rate and ORAC value. Results: The optimal extraction process conditions were liquid-solid ratio (V_ethanol∶m_{P. haitanensis}) 51∶1, ethanol concentration 56% and ultrasonication time 51 min. Under the control of these conditions, the extracted content of polyphenols was 5.027 mg/g. The inhibition of α-glucosidase activity by P. haitanensis polyphenols was in a concentration-dependent manner, and the inhibition by the fourth-harvest-period polyphenols was significantly higher than other harvest periods polyphenols. P. haitanensis polyphenols at different harvest periods showed antioxidant activity, and the antioxidant activity of the fourth-harvest-period polyphenols was strongest. Conclusion: The high polyphenol contents, strong inhibition of α-glucosidase activity and strong antioxidant capacity of the fourth-harvest-period makes it an excellent food source for developing natural hypoglycemic foods and antioxidants.

Abstract:Objective: Reducing the degradation of anthocyanins in blueberry during drying. Methods: The far infrared drying was applied to the drying of blueberries, and compared with traditional hot air drying to explore the degradation characteristics of major anthocyanins and the changes of PPO enzyme activity and antioxidant capacity of blueberries under different drying methods. Results: High retention of two major anthocyanins （D3G and C3G） in blueberries under far-infrared drying, and the second-order mathematical model could better simulate their degradation process. Compared with hot-air drying, the rate constants （k） and entropy values （ΔS） of far-infrared dried blueberry anthocyanins were smaller, and the half-life values （t_1/2）, activation energy values （E_a） and enthalpy values （ΔH） were larger. The two drying methods produced similar effects on PPO enzyme activity, but the enzyme activity of the far-infrared drying group was generally lower than that of the hot-air drying group after 4 h. In addition, the highest anthocyanin retention and free radical scavenging ability of dried blueberry fruits were observed under far-infrared 60 ℃ drying conditions. Conclusion: Under the same drying temperature, far-infrared drying can reduce the degradation of anthocyanins and improve the drying quality of blueberries compared with traditional hot air drying.

Abstract:Objective: This study aimed to fully develop the utilization value of yam bark. Methods: The extraction of polysaccharides from yam bark and the residue of polyphenols and flavonoids extracted by ethanol was carried out by water extraction and alcohol precipitation method. The polysaccharides of yam peel (P1) and yam peel residue (P2) were obtained. The structural characteristics and antioxidant activities of P1 and P2 were analyzed. Results: The yield of P1 and P2 were similar, but the polysaccharide content of P2 (33.5%) was about twice that of P1 (17.8%). Both P1 and P2 have loose and porous structures, and P2 has dense pores on its surface. Mannose, glucose, and galactose were the main monosaccharides in P1, while mannose was the main monosaccharide in P2. P1 and P2 not only have microcrystalline structures but also have polycrystalline system with crystal and amorphous structures. The two polysaccharide samples had the same functional groups and no protein was found in both the samples. Both P1 and P2 have three-helix helix structures, and their average molecular weight is 37 153.52 and 3 467.37, respectively. P2 is not as stable as P1. In the range of 0.2～1.0 mg/mL, and the antioxidant activities of P1 and P2 increased with their concentrations. P2 had better antioxidant activity than P1. The IC₅₀ values of the DPPH radical scavenging rate of P1 and P2 were 0.964 and 0.586 mg/mL, respectively, and the IC₅₀ values of hydroxyl radical scavenging ability were 0.962 and 0.711 mg/mL, respectively. Conclusion: After ethanol extraction of polyphenols and flavonoids, the residue of yam peel still contains rich polysaccharides. Moreover, P2 has better structural characteristics and antioxidant activity than P1.

Abstract:Objective: Kudzu root, fern root, lily, and yam bean are characteristic plant resources in Wuling Mountain Area, the gelatinization and instant properties of these four starches was analyzed in this study. Methods: SEM, RVA, and DSC were used to investigate the gelatinization properties of the starches, and the transparency and apparent fluidity of starch pastes was used to analysis the instant properties. Results: The granule of kudzu root, fern root, and yam bean starches showed similar morphology, most of which are spherical, but lily starch exhibited spindle-shaped morphology. The RVA results showed that the peak viscosity of lily starch was the highest [(7.00±0.03) Pa·s] among these four starches. The setback value of kudzu root starch and lily starch was more than fern root starch and yam bean starch, which indicating that kudzu root starch and lily starch was easy to retrograde. The DSC results showed that the initial gelatinization temperature of fern root starch was 59.4 ℃, which was the lowest among these starches, indicating that it was easy to gelatinize. Lily starch has the highest gelatinization enthalpy, which is 15.64 J/g, indicating that more heat was required for gelatinization. After gelatinization, the kudzu root starch paste has the best transparency with a light transmittance of 29.11%, while lily starch paste has a light transmittance of only 12.25%. Kudzu root starch paste and lily starch paste was easy to form gels, but the fluidity was poor. Conclusion: Lily starch and kudzu root starch have similar instant properties and have potential for the development of instant foods, fern root starch and cold potato starch showed a lower retrogradation value, and their paste showed better fluidity, which can be used to inhibit the retrogradation of food.

Abstract:To investigate the physicochemical properties of edible dock, promote its processing and develop the related products, the safety, advantages as a new food raw material, nutritional components, health efficacy and application status of the edible dock were reviewed, and the prospects for the development of edible dock products were also presented.

Abstract:Objective: This study aimed to investigate the effects of 6 kinds of probiotics and their different adding ways on the production of rice wine. Methods: The probiotic rice wine was prepared by adding Lactobacillus rhamnosus BV-77, Lactobacillus fermentans TF-331, Lactobacillus saliva AP-32, Lactobacillus johnsoni MH-68, Lactobacillus acidophilus TYCA-06 and Lactobacillus casei CS-773. To compare the effects of saccharifying enzyme alone, saccharifying enzyme and yeast at the same time and adding methods （probiotic bran koji and probiotic powder） on alcohol content, reducing sugar, total acid and sensory quality of rice wine. Results: Yeast can promote the fermentation of probiotic rice wine and significantly improve the alcohol content and reducing sugar content of rice wine. The rice wine was fermented at 30 ℃ for 3 days by adding 200 U/g saccharifying enzyme and 0.04% yeast, with the highest alcohol content and reducing sugar content of 7.20%vol and 270.00 mg/mL, respectively, and the lowest total acid content of 8.40 mL/L. The rice wine is relatively rich in taste. Conclusion: Lactobacillus fermentans is the most suitable probiotics for rice wine brewing among 6 kinds of probiotics.

Abstract:Objective: This study aimed to improve the application range and bioavailability of ursolic acid. Methods: The W/O/W pickering emulsion was prepared by a two-step process with ursolic acid as emulsifier and pectin as external aqueous phase. The preparation conditions of W/O emulsion were optimized by a single factor experiment, and the effects of pectin mass concentration on physicochemical properties, microstructure, rheological properties and long-term stability of W/O/W pickering emulsion were studied. Results: The optimal preparation technology of W/O emulsion was ursolic acid mass concentration of 4 g/100 mL, water-oil mass ratio of 2∶3, homogenization speed of 9 000 r/min, homogenization time of 5 min. The particle size of the double emulsion prepared with pectin as the external aqueous phase was between 30～40 μm. The absolute value of zeta potential, rheological property and storage stability of the emulsion at 4 ℃ were significantly improved with the increase of pectin mass concentration. Conclusion: The stable pickering double emulsion could be prepared when the mass concentration of pectin was 0.3, 0.4, 0.5 g/100 mL.

Abstract:Objective： This study aimed to improve the yield and gelling property of lemon pectin. Methods: Oxalic acid was used to extract pectin from lemon residue. The factors of optimal ratio of solid-liquid, pH, extraction temperature and extraction time were optimized through single factor experiments and orthogonal experiments. The purity, degree of esterification and rheological properties of the extracted lemon pectin were analyzed. The differences of gelling property between the extracted lemon pectin and two kinds of commercial high methoxyl pectins (HMP-1, HMP-2) were compared. Results: The results showed that the yield of pectin extract was 22.83%, with total galacturonic acid of 76.06% and degree of esterification of 75.94%, when the ratio of solid-liquid was 1∶20 （g/mL）, extracting pectin at pH 2.2 and 95 ℃ for 75 min. The viscosity of the extracted lemon pectin was higher than HMP-1 and HMP-2. The calcium sensitivity was between HMP-1 and HMP-2, and the temperature sensitivity was similar to HMP-2. The sol-gel transformation of the extracted lemon pectin was found at 76.55 ℃ in the calcium ion environment. Conclusion: Lemon pectin extracted by oxalic acid has good rheological and gel properties, and can be potentially used as a stabilizer in acidic milk drinks.

Abstract:Objective: To use lactic acid bacteria to ferment salt-free sauerkraut. Methods: By considering the fermentation characteristics and bacterial inhibition capacity of the strains, lactic acid bacteria with high acid production capacity and bacterial inhibition capacity were selected to make a mixed ferment. Then, the fermentation process was optimized using single-factor tests and response surface tests. Results: Lactobacillus plantarum and Lactobacillus acidophilus were selected as the fermenting strains with high growth activity, acid production capacity and bacterial inhibition capacity, and fermented at 30 ℃. The colour and odour of the sauerkraut prepared under this process condition was good and the organoleptic quality was optimal. Conclusion: Fermentation of sauerkraut with lactic acid bacteria under salt-free conditionsis the most effective means of controlling the fermentation process and optimizing product quality, ensuring stable fermentation and high quality sauerkraut.

Abstract:Objective: Using passion fruit, apple and pure milk as raw materials, the optimum preparation technology and antioxidant activity of passion fruit apple flavor fermented milk were studied. Methods: Taking sensory evaluation and protein content as indicators, the effects of apple juice addition, passion fruit juice addition, sucrose addition, fermentation time and starter inoculation on sensory quality of passion fruit apple flavor fermented milk were studied by single factor test using fuzzy mathematics evaluation method. The fermentation process conditions of passion fruit apple flavor fermented milk were optimized by response surface methodology, and the antioxidant activity and various indexes of fermented milk were tested. Results: The best formula of passion fruit apple flavor fermented milk was: pure milk 82.59%, passion fruit juice 2.35%, apple juice 8.00%, sucrose 7.00%, thickener 0.06%, strain 0.002 06%, fermentation time 6.50 h. The sensory score was 8.99, and the protein content was 3.09 g/100 g. The physicochemical and microbiological tests of the fermented milk met the requirements of the relevant national standards. The results of antioxidant activity showed that the scavenging effect of passion fruit apple milk beverage on DPPH· and OH· free radicals after fermentation was higher than that before fermentation, and both showed a positive correlation with the volume concentration. After fermentation, the DPPH· and OH· were 77.7% and 45.7% respectively, indicating that passion apple flavor fermented milk had good antioxidant activity. Conclusion: The fermented milk obtained under the best formula is light yellow, with good organization state, without whey precipitation or stratification; the fermented milk also has the fragrance of passion fruit and apple with special flavor, and the proportion of sour and sweet is appropriate.

Abstract:Objective: This study aimed to explore the upper limit and technical parameters of black tea brewing with suitable taste and establish the relative brewing method system of daily drinking. Methods: The black tea soup was prepared by sensory evaluation method and diluted in a gradient with one bud and two leaves and then was tasted and scored by 50 volunteers to determine the appropriate taste consistency. On the basis of determining the suitable taste concentration, the quality concentrations of water extract, theaflavin and theaflavin under the suitable taste were used as the indexes to optimize and screen the technical parameters of black tea brewing each time and the brewing times under the appropriate taste. Results: When the mass concentrations of aqueous extract, theaflavin and thearubin in black tea soup were 1.40, 0.04 and 0.60 mg/mL respectively, and it had a suitable taste. The first brewing was made with a tea-water ratio (m_tea∶V_water) of 1∶100 (g/mL) and pure water at 82 ℃ for 4.5 min, and the second brewing was made with a tea-water ratio (m_tea∶V_water) of 1∶50 (g/mL) and pure water at 86.0 ℃ for 3.5 min.The tea broth obtained in both times had a suitable taste and reached the mass concentration of water extract, theaflavin and theaflavin of suitable taste. However, after the third brewing with tea-water ratio (m_tea∶V_water) of 1∶50 (g/mL) and 97.3 ℃ pure water for 6.4 min, the resulting tea broth was too light in taste, and the water extracts and theaflavins also failed to reach the quality concentration requirement under suitable taste. Conclusion: It is appropriate to brew black tea for two times with appropriate taste kept.

Abstract:The effects of different exogenous additives and new auxiliary processing technologies on the energy storage and loss modulus of surimi gel process were reviewed. From the perspective of dynamic rheology, the formation mechanism of surimi gel was expounded, and the potential of auxiliary processing technologies and new external additives in improving surimi gel properties and texture of low-salt surimi products was prospected.

Abstract:The principles and structures of flow cytometer, the methods and applications of flow cytometry in microbial detection of dairy products were introduced in this review, and the future research direction was prospected.

Abstract:This review summarized the research progress on the sources, analytical methods and levels of contamination of chloropropanol and glycidyl esters (GES), chlorates, perchlorate, polychlorinated biphenyls (PCBs), acrylamide, mineral oils, perfluorinated and polyfluoroalkyl compounds (PFASs) in infant milk powder, and the advantages and disadvantages of detection technology and the domestic and abroad pollution status at about new POPs of infant milk powder were also discussed. Moreover, the development and types of emerging POPs detection techniques for infant milk powder were also prospected.

Abstract:The structure and characteristics of nano-antibody and their applications in the detection of mycotoxins, pesticide and veterinary drug residues, small molecule toxic substances and other small molecule pollutants were introduced, and the development direction of nano-antibody in biological detection technology and diagnosis research was prospected.