Abstract:Objective: This study aimed to explore the composition and the functional bioactivity of tea polyphenols from cocoa tea. Methods: Chemical components of crude green tea polyphenol extracts from cocoa tea were analyzed and identified using high resolution mass spectrometry. Additionally, their potential functional effects were predicted by network pharmacological analysis. Results: The in vitro hyperglycemic potential of crude green tea polyphenol from cocoa tea was preliminarily confirmed based on their strong inhibition on α-glucosidase and α-amylase. Six key targets including GAPDH and AKT and multiple pathways such as PI3K-AKT were predicted to be involved in the underying mechanisms behind the hyperglycemic effects of crude green tea polyphenol from cocoa tea through the GO enrichment and KEGG enrichment analysis. Ten polyphenol components including myricetin, anthocyanin, etc. were suggested to play a key role in the hyperglycemic activities of crude green tea polyphenol from cocoa tea via the construction of a “component-target-pathway” network combined with the molecular docking between these components and starch hydrolase. Conclusion: Crude green tea polyphenols from cocoa tea exerted a high hypoglycemic effect by regulating multi-targets through multi-pathways via multi-components.

Abstract:Objective: To develop efficient and stable artificial proteases and investigate the relationship between coordinatively unsaturated metal sites and hydrolysis activity of peptide bond. Methods: Three zirconium-based metal-organic frameworks （Zr-MOFs） with different coordinatively unsaturated sites （12-connected Zr-MOF, 6-connected Zr-MOF, and 4-connected Zr-MOF） were prepared to modulate protein hydrolase activity. The protein hydrolase activity of three Zr-MOFs was evaluated by the hydrolysis rate of bis-glycopeptide （Gly-Gly） as an indicator. Subsequently, soy protein, surimi protein and casein were hydrolyzed using the best performing protein hydrolase nanoenzymes, and the hydrolysis products were separated using SDS-polyacrylamide gel electrophoresis, and the hydrolysis efficiency of the three proteins by artificial proteases was investigated by staining the separated bands with Komas Brilliant Blue. Results: Among the three Zr-MOFs proteases, the 6-connected Zr-MOF showed the highest hydrolysis （52%） efficiency toward the Gly-Gly. The hydrolysis reaction rate was increased 2.63×10³ times compared the uncatalyzed hydrolysis. In addition, the 6-connected Zr-MOF could respectively hydrolyze three commonly proteins in the food industry and had the highest catalytic effect on surimi protein. Conclusion: These results revealed that the ability of Zr-MOF to hydrolyze peptide bonds could be enhanced by tuning the coordinatively unsaturated sites. The study provided a new idea for the application of artificial proteases in food industry.

Abstract:Objective: To evaluate the isolation effects of different media on antimicrobial risistant （ART） bacteria flora from the surface of cold fresh and cooked chicken products. Methods: Based on high-throughput sequencing technology, the flora structure and abundance of tetracycline-resistant （T^r） and sulfamethazole-resistant （S^r） bacteria isolated by brain heart infusion （BHI）, tryptic soy agar （TSA） and plate count agar （PCA） media was comparatively analyzed. Results: Among the 101 genera of ART bacteria from cold fresh chicken samples, 30, 5 and 3 genera of T^r bacteria were isolated only on BHI, TSA and PCA media respectively, while the genus numbers of S^r bacteria were 9, 8 and 14 respectively. Among the 50 genera of ART bacteria from cooked chicken samples, the endemic genera were 3, 2 and 1 in T^r bacteria as well as 1, 6 and 0 in S^r bacteria isolated from the three media. Metastat analysis of the ART bacteria abundance showed that, a high similarity was existed in BHI and TSA considering their effects on the structure of ART bacteria, while the stability and abundance of four genus of T^r bacteria, i.e. Aeromonas spp., Enhydrobacter spp., Lactobacillus spp. and Pantooea spp. As well as two genus of S^r bacteria, i.e. Enterococcus spp. and Lactobacillus spp. were significantly higher on PCA in cold fresh chicken samples. Conclusion: Differences of types and abundance of cultivable ART bacteria are existed between the three medias. Therefore, it is necessary to integrate the sequencing information of flora isolated from multifarious media to comprehensively describe the composition of ART bacteria on the surface of chicken samples.

Abstract:Objective: The changes in the main chemical components in water extracts of Tibetan tea during the pile fermentation process were investigated. Methods: Research was done on tea samples and water extracts from various fermentation stages of Tibetan tea. Soluble solids, soluble sugars, total polyphenols, total flavonoids, and in vitro antioxidant activity (ABTS and DPPH) were all examined. Additionally, ultra-performance liquid chromatography (UPLC) was used to find theophylline, caffeine, gallic acid (GA), and 8 catechins monomers. By using enzyme-linked immunoassay, the amount of theaflavin, thearubigin, and theabrownin were determined. Results: The soluble solids in Tibetan tea reduced and then slightly increased during the fermentation process. The amount of soluble sugar, total polyphenols, and total flavonoids and the antioxidant activity decreased gradually. Caffeine showed a fluctuating state with small changes, the amount of GA and catechin (C) increased and then slightly decreased. Epicatechin (EC) and (gallocatechin gallate) GCG concentration increased and then decreased. Gallocatechin (GC), epigallocatechin (EGC), epicatechin gallate (ECG), and epigallocatechin gallate (EGCG) levels all showed a consistent reduction. The EGCG decreased from 39.69 mg/g in the initial tea to 1.36 mg/g in final product. The amount of theaflavin first climbed and then slightly dropped, the amount of thearubigin changed slightly, and the amount of theabrownin progressively increased (3.12 g/100 g in the original tea, 7.46 g/100 g in the completed tea). Conclusion: The changes in main chemical components during the fermentation process of Tibetan tea were revealed. These results might serve as guidelines for processing and quality control of Tibetan tea.

Abstract:Objective: This study aimed to realize rapid on-site screening of enrofloxacin in eggs. Methods: According to the requirements of the “Maximum residue limit of 41 veterinary drugs in the national food safety standard” and the “Opinions on regulating the use of rapid food testing” issued by the State Market Supervision and Administration in January 2023, the spiked samples at three concentration levels of enrofloxacin were prepared. Fifty blank samples and fifty spiked samples at a concentration level of 0.5 time the standard limit requirement (5 μg/kg) were used to evaluate the false positive rate of the rapid detection method. Fifty spiked samples at a concentration level of 1 time the standard limit requirement (10 μg/kg) were used to evaluate the false negative rate of the rapid detection method. Fifty real samples of eggs were detected with immunochromatographic test strips based on quantum dot microsphere and HPLC-MS/MS, respectively. Results: The immunochromatographic test strips based on quantum dot microsphere can meet the national limit requirements, with false negative rate of 0% and false positive rate of 0%. For the detection with real samples, the results of the immunochromatographic test strips based on quantum dot microsphere have a high coincidence rate with that of HPLC-MS/MS. Conclusion: With the help of a portable reader, quantum-dot microsphere immunochromatography can obtain digital and accurate results, which is suitable for rapid on-site screening of large samples of risk factors in eggs.

Abstract:Objective: This study aimed to developed a novel fluorescent enzyme-linked immunosorbent assay method for the sensitive detection of E. coli O157:H7 in milk samples. Methods: The pyrophosphate-Cu²⁺ coordination complex was hydrolyzed by alkaline phosphatase, and Cu²⁺ was released from copper nanoclusters as signal reporting probes. Key factors such as Cu²⁺ concentration, pyrophosphate concentration, and DNA template concentration and length were optimized. Results: Under the control of the optimized conditions, the method exhibited a good linear relationship (R²=0.980 8) with the target E. coli O157:H7 in the range of 5×10⁴~1×10⁸ CFU/mL. The limit of detection was 2.4×10⁴ CFU/mL. Conclusion: The method was successfully applied to the determination of E. coli O157:H7 in samples of low-fat milk and skim milk. The average recovery was 92.2% ~ 108.5% with relative standard deviation 4.9% ~ 10.4%.

Abstract:Objective: This study aimed to popularize the detection capability of acrylamide in fried foods and optimize the pre-treatment process and the reliance on expensive instruments. Methods: The acrylamide in fried foods were extracted by methanol as extraction solvent and used C₁₈ and Z-Sep⁺ as clean up materials. Then separated it with C₁₈ liquid chromatography column by using water as mobile phase for isocratic elution and detected at wavelength 197 nm. Results: This method showed a good linearity (R²>0.999) of acrylamide in the range of 0.1～2.0 mg/L and the limits of detection was 0.007 mg/kg. Six parallel replicate determinations of the quality control material showed the relative standard deviation (RSD) was 0.66%. The recoveries obtained at three concentration levels 0.2, 0.5, and 1.0 mg/L were between 91.5%～94.4% and RSDs ranged from 0.62% to 1.88%. The intra-day precision was 1.00% and the inter-day precision was 0.14%. Conclusion: Compared with traditional methods, this method had both simple operation steps for pretreatment and low cost requirement of instruments, which could meet the daily screening and monitoring work for acrylamide detection in fried foods. The established method was successfully applied to the analysis of acrylamide content in some traditional fried snacks.

Abstract:Objective: This study focused on the preparation of a new electrochemical sensor for detection of heavy metal content in food. Methods: In this study, a new type of bismuth-based metal-organic framework was prepared by hydrothermal method. 1,3,5-benzenetricarboxylic acid （H₃BTC） was used as a ligand, which supplemented by bismuth nitrate pentahydrate [Bi（NO₃）₃ 5H₂O] and cobalt nitrate hexahydrate [Co（NO₃）₂·6H₂O] metal salts to prepare novel bismuth-based metal-organic frameworks. Bi-based metal-organic framework composites supported by multi-walled carbon nanotubes were prepared by ultrasonic self-assembly. The surface of glassy carbon electrode （GCE） was modified by dropping casting. Results: The Bi-Co-BTC/MWCNTs/GCE was used as the working electrode to realize the simultaneous detection of Zn²⁺, Cd²⁺, and Pb²⁺ in the sample, and the detection limits were 0.040 3, 0.005 69, 0.023 9 ng/mL respectively. The recovery of Zn²⁺,Cd²⁺and Pb²⁺ in the tea were 97.21%～105.44%, 92.22%～106.10% and 93.97%～98.02%, respectively. Conclusion: The results show that Bi-MOF/MWCNTs/GCE can be used to detect the content of heavy metals in food.

Abstract:Objective: To establish a HPLC method for simultaneous determination of rutin, hyperoside, quercetin in Xiang lotus. Methods: The HPLC method was performed on an Agilent ZORBAX SB-C₁₈ column (4.6 mm×250 mm, 5 m) with gradient elution of methanol and 0.6% phosphoric acid solution. The flow rate was 1.0 mL/min. The column temperature was 30 ℃ and the detection wavelength was set at 255 nm. Results: The contents of rutin, hypericin and quercetin in 20 batches of lotus samples were 1.32～2.06, 1.36～2.43, 1.41～3.26 mg/kg, respectively. The linear range of the concentration of rutin, hypericin and quercetin was 5～200 g/mL (R²=0.999 9), the three flavonoids showed a good linearity, a high sensitivity, and good serviceability. The relative standard deviation (RSD) for precision, stability, repeatability, and recoveries test were all less than 4.0%, and the average recovery rate of added standard were 96.6%, 96.9%, 97.4%, respecitvely. Conclusion: The method is convenient and accurate, and can be used for the content determination and quality evaluation of flavonoids in Xiang lotus.

Abstract:With the current criminal compliance pilot, how to apply it correctly in the field of food safety is a new research direction. Starting from the criminal behavior of substantive law, this paper probes into the rationality of applying compliance non-prosecution in food production and operation enterprises, and through the analysis of the application of criminal compliance non-prosecution, puts forward the measures for applying the system in the field of food safety.

Abstract:Objective: The flow channel distribution of polylactic acid （PLA） in different groove depths of a double screw extruder was discussed. Methods: Three kinds of screw elements with different depth of screw groove and their corresponding flow channel models were established by Solidworks software. Polyflow fluid simulation software was used for numerical simulation, and FieldView software was used for numerical analysis of post-processing results. The pressure field, shear rate field, viscosity field and residence time distribution curve （RTD） of polylactic acid （PLA） in three different screw extruders with different groove depths were studied. Results: The depth of the screw groove was changed by changing the diameter of the root circle of the screw element and the corresponding diameter of the flow channel. Under the same condition, the shallower the depth of the screw groove, the greater the fluctuation of pressure and shear rate, but the smaller the fluctuation of viscosity. The deeper the screw groove, the higher the axial mixing performance. Conclusion: The change of screw groove depth has influence on the mixing performance of flow field and has certain regularity. The twin-screw extruder with comprehensive mixing performance can be selected according to the experiment for practical production.

Abstract:Objective: Aiming to obtain the weight of fragrant pear quickly to provide a basis for developing the fragrant pear grading device. Methods: This method acquired RGB-D images of fragrant pear by Kinect camera and converted them into point cloud data. The point cloud data was pre-processed and interpolated to generate a fragrant pear model. Then calculated the size parameter of the fragrant pear model. Finally, using the fragrant pear's volume predicted its weight. Results: Experimental results showed that the average relative error of the volume was 2.8%. Then the volume of fragrant pears was calculated by the error-compensated measurement method of the body scale parameter, and its weight was predicted and compared with the actual weight. The experimental results showed that the average relative error of the predicted weight was 1.96%. Conclusion: The fragrant pear quality prediction method provides a reliable reference for developing fragrant pear grading equipment.

Abstract:Objective: To improve fruit classification accuracy while considering low computational cost and low sensor cost. Methods: A fruit classification system based on capacitive pressure sensor was proposed. The system used support vector machine algorithm with a Gaussian kernel function (GKF-SVM) to classify fruits. The capacitive pressure sensors used were made of thin copper sheets and a layer of vinyl acetate, and these sensors were fixed to the thumb and index finger of a polyamide spandex glove that simulates a robotic hand. The obtained capacitance value was expressed in the form of digital level, and the data was extracted by data processing software, and the capacitance data was processed by SVM algorithm with kernel functions to determine the category of a fruit. Results: The classification results of 11 kinds of fruits in the designed classification system shown that the smart glove using GKF-SVM algorithm could achieve high accuracy classification of fruits, which could trade off between classification accuracy, calculation cost and low sensor cost according to actual fruit classification needs. Conclusion: The research results can be used to develop electronic systems for fruit classification to improve the fruit classification performance of classification manipulators.

Abstract:Objective: To solve the problems of poor accuracy and low efficiency in target recognition methods for existing sorting robots in food production lines. Methods: On the basis of the analysis of the binocular vision food sorting system, a combination of improved particle swarm optimization algorithm and support vector machine was proposed for target recognition of food sorting robots. By improving the particle swarm optimization algorithm to optimize support vector machine parameters, an optimized support vector machine classification model was obtained. The classifier was trained for both global and local features, and feature weight coefficients were dynamically assigned to obtain the best recognition rate. Analyzed the performance of the proposed method through experiments, and verified its feasibility. Results: Compared with conventional methods, the proposed method had high recognition accuracy and efficiency in target recognition of food sorting robots, with an accuracy rate of 99.50% and an average recognition time of 0.048 s, which meet the needs of robot sorting. Conclusion: The proposed method can effectively identify canning, improved sorting accuracy and efficiency of sorting robots.

Abstract:Food packaging can develop defects during the production process due to various factors. The types of packaging defects are numerous with complex background. Machine vision detection, which uses visual imaging and computer information processing to complete tasks such as identification, detection, and measurement of packaging, has faster execution speed and higher accuracy compared to traditional manual inspection. This can significantly improve the degree of production automation. This article analyzes the common defects in food packaging and their causes, introduces traditional machine vision detection algorithms, and explores the research application of deep learning algorithms in food packaging defect detection. It also analyzes the prospects and challenges of applying detection algorithms in food packaging defect detection.

Abstract:Objective： The paper aims to solve the large amount of packing for spherical fruit packing with unstable and unshapen with foam. Methods： A product design method based on AHP, AD and TRIZ integration was proposed in view of user demands. The weight and ranking of customer demands was obtained through AHP, the high-weights of design elements was converted to functional requirement. Then, the mapping between functional domain and physical domain of design elements was completed by means of AD axiomatic design. The design parameter sets of bevel gear packaging mechanism, spiral auxiliary mechanism, cutter mechanism and tension control mechanism were obtained, and the initial design matrix of fruit packaging machine was constructed. The structural design of fruit packaging machine was obtained by combining AD independent axiom and TRIZ conflict principle. Finally, the feasibility of scheme was verified by orthogonal experiment. The orthogonal test of packaging machine was carried out. Results： The test results showed that when the opening distance was 120 mm, the forward speed was 65 mm/s, and the Angle of the fruit tube is 40°, the packing effect of apple was the best, the success rate of packing machine was 92%. Conclusion： Automatic packaging for spherical fruit could be solved the existing problem of automatic packing by using foaming net, the test index met low damage rate and high efficiency.

Abstract:Objective： In order to meet the needs of the edge computing of the Internet of Things, a recurrent neural network algorithm was introduced for the first time in this paper, and an intelligent real-time classification and recognition system was constructed to conduct research on food packaging images. Methods： To build a simulation experiment test model, firstly preprocessed the image data set, de-redundantize, grayscale, and normalized the two-dimensional image, and finally input the time-sequential data in parallel. Using a typical memristor as the research object of realizing hardware RNN, the nonlinear function of memristor was used to construct the mapping layer of parallel array reserve pool neural network. the ridge regression algorithm was used to solve the problems of overfitting in the training process. Results: The classification accuracy of the food packaging data set was as high as 98.59%. Conclusion： The system reduces the number of traditional neural network layers, reduces the training cost, and realizes high-precision real-time online recognition of time series signals.

Abstract:Focusing on the Intangible Cultural Heritage project of Shenhou Jun Porcelain in Yuzhou, this study employs methods such as literature review, archaeological findings, and field research to analyze the historical culture, appearance, connotations, and craftsmanship of Shenhou Jun Porcelain. The study summarizes the distinctive features, methods, and patterns of Shenhou Jun Porcelain, and condenses its unique cultural characteristics. It further proposes packaging design strategies that integrate intangible cultural heritage with local food products in Henan, employing techniques such as logo design, graphic design, form design, artistic design, and dynamic design.

Abstract:Objective: Solve the problems of low detection efficiency and poor accuracy in existing food freshness recognition methods. Methods: Based on the food production line image acquisition system, an improved residual neural network model was proposed for food freshness recognition on the production line. The improved LRELU activation function was introduced to improve the recognition performance of the model, the batch normalization layer was introduced to improve the training efficiency of the model, and the Dropout layer was introduced to discard a certain proportion of neurons to reduce the impact of over fitting. Results: Compared with conventional food freshness recognition methods, the experimental method could accurately and efficiently achieve food freshness recognition, with an overall freshness recognition accuracy of >97%, average recognition time of 9.8 ms, which meet the needs of food production lines for freshness recognition. Conclusion: The detection method based on deep learning is a non-destructive, efficient, and high-precision method for recognizing the freshness of food images.

Abstract:Objective: In order to solve the problem of inaccurate defect extraction caused by complex and variable color and irregular texture changes of tomato surface defects, the defect segmentation method based on image local variance with brightness correction was proposed. Methods: On the basis of using histogram threshold segmentation method to segment calyx and stem scar and the method of domain pixel weighted sum to replace the original pixel to complete the brightness correction, the gray image of tomato surface was divided into several image blocks, and the color of each block was characterized by image pixel variance, and then the defect and healthy area were separated. SVM model was used to detect the proportion of tomato surface defect area in the original tomato area. Results: Considering the brightness correction, the accuracy of tomato defect area extraction could be improved by 27.74%. On this basis, compared with the global threshold, dynamic threshold and regional growth algorithm, the defect extraction method based on image local variance could accurately achieve the quasi-deterministic and complete extraction of tomato surface defects, and the accuracy of the Gauss-SVM model with the defect area ratio as the input for tomato surface defect detection reached 96%. Conclusion: Considering brightness correction, the SVM defect extraction method based on image local variance is suitable for tomato surface defect detection.

Abstract:Objective: To solve the problems of low detection accuracy and large number of model parameters in existing tomato maturity detection methods. Methods: Based on the tomato image acquisition system, an improved YOLOv4 model was proposed for automatic detection of tomato maturity. Introducing the lightweight network MobileNetv3 network into the model to replace the CSPParkNet53 network, reducing model complexity. Using average pooling instead of maximum pooling in the SPP module improved the algorithm's detection accuracy for small targets. Introduced attention mechanism CBAM in the upsampling process to enhance the fusion ability of deep and shallow features, and verified the feasibility of the proposed model through experiments. Results: Compared with conventional methods, the experimental method had higher detection mAP values and operational efficiency in tomato maturity detection, and the model parameter quantity was relatively small, the mAP value was 92.50%, the detection speed was 37.1 FPS, and the model parameter quantity was 48 M. Conclusion: This tomato maturity detection method can effectively reduce model parameters and detection time, and has a high detection mAP value.

Abstract:Objective: Explore the protective effect of Procambarus clarkii shell bioactive peptides （PCSBP） on oxidative stress injury in the organism. Methods: This study using alkaline protease hydrolysis method to prepare bioactive peptides and measured their antioxidant activity in vitro. Subsequently, the protective effects of PCSBP on oxidative stress injury in zebrafish under fasting stress was analyzed. Results: The PCSBP showed potential antioxidant capacity in vitro, with scavenging rates of DPPH radicals and hydroxyl radicals at （46.35±1.32）% and （75.22±2.18）%. The final body weight, body length and muscle amino acid content of zebrafish were decreased under fasting stress, but the growth performance and muscle amino acid content of Zebrafish were effectively improved after taking PCSBP. The muscle tissue structure showed that the myofiber gap widened and ruptured in zebrafish after fasting. The myofiber were arranged neatly, with complete morphology and structure after PCSBP ingestion, and no obvious rupture was observed. In terms of anti-oxidative stress, PCSBP significantly enhanced the activities of superoxide dismutase （SOD）, catalase （CAT）, glutathione peroxidase （GSH-PX）, and glutathione （GSH） content in zebrafish muscle, and also decreased the production of malondialdehyde （MDA） and protein carbonyl （PC）, which were oxidative damage indexes. Further analysis revealed that PCSBP significantly up-regulated the expression of antioxidant signaling molecule nrf2 mRNA, down-regulated keap1 expression, and increased the transcriptional expression of downstream antioxidant enzyme genes, which effectively ameliorated the oxidative stress damage in muscle of zebrafish. Conclusion: Bioactive peptides derived from crayfish shell has a protective effect on oxidative stress injury in zebrafish and can be used as a potential antioxidant.

Abstract:Objective: This study aimed to explore the changes of polypeptides and free amino acids in Acetes chinensis before and after autolysis. Methods: The optimal pH and temperature of the endogenous protease of the A. chinensis were determined and the autolysis conditions were optimized. Then changes of a polypeptide, amino acid and molecular weight in the product before and after autolysis were studied under the optimal conditions. Results: The optimum temperature and pH of endogenous protease were 45 ℃ and 8.0 respectively. Under the optimal autolysis conditions of pH 8.0, temperature 40 ℃, and reaction time 4 h, the polypeptide concentration of A. chinensis surimi was 10.36 mg/mL. The content of total free amino acids, essential amino acids and hydrophobic amino acids increased, the proportion of bitter amino acids increased by （4.54±0.02）%, while the proportion of umami amino acids and sweet amino acids decreased by （3.46±0.02）% and （1.78±0.01）% respectively. The proportion of degradation products with molecular weight less than 1 000 Da increased from 70% to 87%. Conclusion: Autolysis technology can degrade the protein of A. chinensis and release small molecule peptides and amino acids.

Abstract:Objective: In order to improve the yield of oryzanol of rice bran. Methods: Rice bran was selected as the research subject, and Saccharomyces cerevisiae and Bacillus subtilis were selected as solid-state fermentation strains through single-factor experiments. The mixed bacterial solid-state fermentation process was optimized by Box-Behnken response surface method combined with the single factor experiments, based on the content of oryzanol. The antioxidant activity of the fermentation extracts was evaluated using DPPH and ABTS free radical scavenging assays. Scanning electron microscopy （SEM） was used to analyze the principle of oryzanol enrichment in mixed bacterial solid-state fermentation. Results: Under the of mixed bacterial treatment of saccharomyces cerevisiae and Bacillus subtilis, the optimal fermentation conditions for rice bran oryzanol was determined to be a fermentation time of 44 h, a fermentation temperature of 34 ℃, an inoculum size of 10%, and a moisture content of 40%. Under these conditions, the oryzanol content was （7.816±0.038） mg/g, which was 1.9 times higher than that of unfermented rice bran. The extracts prepared by mixed bacterial solid-state fermentation exhibited strong DPPH and ABTS free radical scavenging activity, with IC₅₀ values of （0.220±0.007）, （0.409±0.014） mg/mL, respectively. These values represented a reduction of 28.6% and 39.7% compared to unfermented rice bran. SEM observation revealed showed that that the surface of rice bran tissue had less oil, a looser and more porous structure after mixed bacterial solid-state fermentation, which was more conducive to the release of rice bran oryzanol. Conclusion: Mixed solid-state fermentation of bacteria significantly increases the oryzanol content and antioxidant activity of rice bran.

Abstract:Objective: The structure of CLPS1 (polysaccharide fraction 1 of Codonopsis lanceolata) was determined to provide a basis for the study of polysaccharide activity of C. lanceolata and the development of natural plant polysaccharides. Methods: After extraction, separation, and purification, the separation component CLPS1 was determined by gas chromatography, infrared spectroscopy, nuclear magnetic resonance, periodate oxidation, Smith degradation, and methylation analysis to determine the structure of CLPS1. Results: The specific rotation of CLPS1 is +44°, the content of the total polysaccharide is 97.6%, the uronic acid of CLPS1 is 13.18%, and the molecular weight of CLPS1 is 91.7. The monosaccharide component of CLPS1 contains Ara, Gal, Glc, GalA, The molar ratio is 2.7∶3.4∶2.3∶1.1∶0.5. Chemical composition and structure of polysaccharide CLPS1 was studied by infrared spectrum, NMR, partial hydrolysis with acid degradation, Smith, methylation and GC-MS. The results showed that monosaccharide compositions of CLPS1 contained GluA and pyranose, while pyranose included both α-pyranoside and β-pyranoside in structure. The backbone was composed of Ara and Gal, the brancd with Gal and the terminal residues of backbone with Glu. Branch point of Gal residues is linked by Glc (1→4，6); Gal (1→3，6); Gal contains 1→,1→3,1→4,1→6,1→3,6; Gal contains 1→, 1→3, 1→4, 1→6, 1→3, 6; Glc contains 1→,1→4,1→4,6; Ara contains 1→5; Galacturonic acid 1→3. Conclusion: CLPS1 is a complex acidic polysaccharide. The structure analysis of C. lanceolata polysaccharides is the basis for studying the structure-activity relationship of C. lanceolata polysaccharides, which is of great significance for understanding the biological activity and mechanism of C. lanceolata polysaccharides.

Abstract:Objective: In order to explore the extraction method and antioxidant activity of crude polysaccharide from edible fungus resources of reed. Methods: The characteristic Agrocybe praecox of reed edible fungus of Dongting Lake District was used as raw material, the extraction rate of polysaccharide was used as the index, and the extraction was carried out by ultrasonic-assisted hot water alcohol precipitation method. After taking the liquid-material ratio, ultrasonic extraction time, ultrasonic extraction power, hot water extraction temperature, hot water extraction time as the factors to finish the single factor experiments. Then the experiments was optimized by Box-Behnken center combined experimental design for the crude polysaccharide extraction process of Agrocybe praecox. The scavenging abilities of the crude polysaccharide on DPPH· free radical and ABTS⁺· free radical were also studied. Results: The results showed that the optimal extraction conditions were determined: the ratio of solid to liquid of 1∶50 (g/mL), ultrasonic extraction time of 20 min, eextraction power of 150 W, Hot water extraction temperature of 80 ℃, extraction time of 4 h. Under the conditions, the extraction rate of crude polysaccharide was 5.08%. The scavenging rates of DPPH· and ABTS⁺· were 55.05% and 58.47%, respectively. The semi-inhibitory concentrations of IC₅₀ were 1.03 and 0.28 mg/mL, respectively. Conclusion: Under the optimal process parameters of ultrasonic-assisted hot water extraction, the extraction rate of polysaccharide is high, and the crude polysaccharide has a certain antioxidant activity in vitro.

Abstract:Objective: This study aimed to discover a green, fast curing method for the domestic refrigerator freezer. Methods: Under the control of low-temperature condition, different frequency combination of ultrasonic assisted curing beef was used to study its effect on beef quality. Results: Compared with low-temperature static curing, simultaneous ultrasonic 22+40 kHz (SIU 22+40 kHz) had the best curing effect, and the salt content (0.327 4%) was increased by 74.15% (P＜0.05), with the cooking loss (34.933%) reduced by 11.45% (P＜0.05). The hardness (293.545 N) was reduced by 18.39% (P＜0.05), and the resilience (1.436N/mm²) was reduced by 17.54% (P＜0.05), with the chewiness (2 209.964 N/mm) reduced by 20.12% (P＜0.05). Conclusion: Under the low temperature condition of 2~6 ℃, ultrasonic-assisted low temperature salting can effectively increase the salt content, reduce the cooking loss, improve the tenderness, and better maintain the color quality of beef. The curing effect of sequential ultrasonic (SEU) and synchronous ultrasonic (SIU) assisted low temperature curing was better than that of single frequency ultrasonic (MU) assisted low temperature curing. The curing effect of sequential ultrasonic (SEU) and simultaneous ultrasonic (SIU) assisted low-temperature curing was better than that of mono-frequency ultrasonic (MU) assisted low-temperature curing.

Abstract:Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat ratio, yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment. The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment, and the trace components of liquor were analyzed by liquid chromatography. Results: The ratio of wheat in feeding quantity was 16.0%, the addition amount of sorghum was 79.0%, the the addition amount of rice husk was 5.0%, the addition amount of yeast was 7.0%, and the addition amount of bran koji was 7.0%, the alcohol content in fermented grains was 5.96%. The sensory score of the bran sauce Baijiu distilled by this process was 72.1, and the sensory score was 86.3 after six months of aging. The wine has rich ingredients and outstanding sauce-flavor. Conclusion: The requirements of the fermentation process of sauce-flavored Baijiu, and the obtained product had typical characteristics of sauce-flavored Baijiu.

Abstract:Objective: This study aimed to optimize the extraction process of visceral fish oil from grass carp. Methods: Using grass carp viscera as raw material, fish oil was extracted by using ultrasonic assisted enzyme method. The effects of enzyme type, enzyme addition amount, enzymatic hydrolysis time, enzymatic hydrolysis temperature, ultrasonic treatment time, and ultrasonic treatment power on the extraction rate of fish oil were investigated. Results: The optimal process conditions for ultrasonic assisted enzymatic extraction of fish oil were neutral protease hydrolysis, enzyme addition of 2.5%, enzymatic hydrolysis time of 2 hours, enzymatic hydrolysis temperature of 45 ℃, ultrasonic treatment power of 50 W, and ultrasonic treatment time of 30 minutes. At this time, the extraction rate of fish oil was 68.4%. A total of 27 fatty acids were detected by GC-MS, including 10 saturated fatty acids, accounting for 21.12% of the total fatty acid content, mainly palmitic acid and stearic acid; There were 7 kinds of monounsaturated fatty acids, accounting for 54.68% of the total fatty acids, mainly oleic acid, palmitoleic acid and eicosanoic acid; There were 10 kinds of polyunsaturated fatty acids, accounting for 24.20% of the total fatty acids, mainly linoleic acid. Conclusion: Compared with individual enzymatic extraction, ultrasonic assisted enzymatic extraction of grass carp visceral fish oil significantly improved the yield of fish oil extraction.

Abstract:Objective: The study aimed to optimize the preparation process and investigate the quality of coix bran dietary fiber. Methods: The coix bran was used as raw material; the effects of solid-liquid ratio, the amount of amylase and alcalase on the extraction rate were analyzed by usingorthogonal experiments. The chemical composition and physicochemical properties of the dietary fiber obtained under the optimal preparation conditions was analyzed. Results: The optimal extraction parameters of dietary fiber were as follows: solid-liquid ratio was 1∶10 (g/mL), the amount of amylase and alcalase was 100 U/g, respectively, and the extraction rate was up to 84.39%. The insoluble dietary fiber (64.49%) was significantly (P < 0.05) improved compared to coxi bran. And the soluble dietary fiber was 0%, the content of moisture, fat, starch, and protein was significantly decreased (P < 0.05). When the temperature increased, swelling capacity, water holding capacity and oil holding capacity were improved. and was 3.12 mL/g, 4.02 g/g and 4.29 g/g, respectively. Conclusion: The method could be used as a reliable method to extract the coix bran dietary fiber.

Abstract:The secondary refrigerant is an intermediate medium for transferring cold capacity, which can improved refrigeration efficiency. In this paper, the classification and characteristics of secondary refrigerants are introduced, and discusses the flow characteristics of secondary refrigerants and the apparent viscosity changes and flow resistance characteristics during the flow of secondary refrigerants. In addition, the application of different types of secondary refrigerants in aquatic product preservation and storage system is also discussed, among which non-phase change secondary refrigerant is mainly used in food impregnation and freezing. The phase change material refrigerant is mainly used in cold storage and refrigerating truck of aquatic product storage and transportation, and the future development direction of secondary refrigerant is prospected.

Abstract:In view of the limitations of the traditional processing technology of Pidan, this review summarizes the innovative processing technologies of Pidan, such as gradient temperature control, ultrasonic assisted, vacuum decompression, pulsating pressure, etc., and describes the changes of water, pH value, protein, free amino acids, texture, mineral elements and micro-morphology during the picking process of Pidan. Moreover, the development directions of Pidan products are prospected.

Abstract:Lonicerae Flos is a Chinese medicinal material and medical-food homologous resource. It has a variety of pharmacological and health functions such as anti-oxidation, immune regulation, anti-inflammation and antibacterial. Based on the introduction of research process in the history of application, functional components and pharmacological activity of Lonicerae Flos resources, this review summarizes the current situation of comprehensive utilization of Lonicerae Flos and its by-product, and deeply discusses the comprehensive utilization of high-value of these resources from the perspectives of drugs, food, cosmetics, veterinary medicine feed and agricultural inputs. Finally, the comprehensive utilization of the Lonicerae Flos resources and the sustainable development of the industry were prospected.

Abstract:In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.

Abstract:The composition, structure and functional properties of Agaricus blazei polysaccharide were summarized. The extraction techniques of polysaccharides and the features of different extraction methods were enumerated and compared. The problems in the research of A. blazei was discussed， such as unsystematic basic research, immature technological conditions, imperfect equipment and facilities, and low degree of specificity in seeds. In the end，the research direction of A. blazei polysaccharide was prospected.