Abstract:［Objective］ This study aimed to evaluate the effects of different reheating methods on the quality characteristics of psyllium husk powder -unrinsed surimi gelatinous pancakes.［Methods］ Gelatinous pancakes were reheated using steaming (SR),baking (BR),air frying (AR),microwave reheating (MR) and decoction (FR).Changes in color,moisture content,textural properties and flavor characteristics were analyzed.［Results］］ Reheating deepened the color of the pancakes and reduced the whiteness.Frying (FR) significantly (P<0.05) increased a* and b* values by 4.50 and 1.43 times,respectively,compared to the control (CK).Moisture loss was highest in MR (53.07%) and GR (56.67%) but minimal in SR (2.16%),AR (3.60%),and FR (4.06%).Except for FR,reheating treatments increased moisture freedom.Hardness and flavor richness increased across all methods,with bitterness significantly elevated in MR,SR and FR,while sourness decreased in MR,SR,BR and FR by approximately 38.74%.Reheating enhanced the diversity and relative content of flavor compounds,with SR causes diluting flavor substances,while MR and FR intensified flavor variety and richness.［Conclusion］ Frying (FR) |was the most suitable reheating method for gelatinous pancakes,followed by microwave reheating (MR).

Abstract:［Objective］ This paper aims to broaden the application of insoluble dietary fiber from rice bran (RBIDF ) in food.［Methods］ The impact of NaCl concentration (ranging from 0 to 100 mmol/L ) on the stability of high internal phase emulsions (HIPEs ) co-stabilized by RBIDF and soybean protein isolate at pH 2,with RBIDF additions of 0.20 and 0.30 g/100 g,was studied by analyzing ζ-potential,particle size distribution,rheological properties,visual appearance,and freeze -thaw stability.［Results］］ All emulsions under different NaCl concentrations exhibited robust gel -like network structures.When RBIDF was added at 0.20 g/100 g,and NaCl concentration exceeded 25 mmol/L,the viscoelastic behavior gradually intensified with increasing NaCl concentration.Conversely,at an RBIDF addition of 0.30 g/100 g,the increase in viscoelasticity was less pronounced with rising NaCl concentration.The addition of NaCl significantly improved the freeze -thaw stability of the HIPEs with both RBIDF additions.Notably,under relatively high salt conditions of 75 and 100 mmol/L,the HIPEs maintained excellent self -supporting emulsion states even after two freeze -thaw cycles.［Conclusion］ The addition of NaCl can significantly enhance the freeze -thaw stability of HIPEs formulated from a blend of RBIDF and soybean protein isolate.

Abstract:［Objective］ This paper aims to solve the common problems in the taro industry,such as the high storage and transportation cost of taro and its quick -frozen products,the low drying efficiency of fresh taro,and the flavor loss of taro powder by investigating the conditions of segmented microwave vacuum drying process of taro and the flavor characteristics of taro powder.［Methods］ By taking Hezhou taro as the research object,the microwave vacuum drying mode was determined by analyzing the characteristics of the drying curve,and the optimal process was determined by analyzing the whiteness value,drying time,and sensory evaluation results.The flavor characteristics of taro powder were analyzed by using solid -phase microextraction -gas chromatography -mass spectrometry (SPME -GC-MS) technology.［Results］］ The optimal process of segmented microwave vacuum drying for Hezhou taro was as follows:vacuum degree of -95 kPa,microwave power of 12.0 kW at acceleration phase with drying temperature range of 60~70 ℃,conversion time of 12 min,microwave power of 6.0 kW at deceleration phase with drying temperature range of 40~60 ℃,moisture content of the sample to drying ≤4%,and total time consumption of 34 min.The taro powder obtained under the optimal process had a strong taro flavor,and a total of 12 volatile flavor components were detected,including nine key volatile flavor components,of which (E)-6,10-dimethyl -5,9-undecadien -2-one might be a unique flavor component of Hezhou taro.［Conclusion］ Segmented microwave vacuum drying is an effective way to improve the drying efficiency of fresh taro and strengthen the taro flavor of taro powder.

Abstract:［Objective］ This study aimed to investigate the composition,antioxidant properties,and stability of the essential oil extracts from Zanthoxylum armatum DC.［Methods］ Essential oil was extracted using supercritical CO2 extraction (SFE-CO2) and steam distillation (HD).Gas chromatography -mass spectrometry (GC-MS) was employed to analyze the chemical composition of the oils.Antioxidant activity was evaluated using DPPH and ABTS free radical scavenging assays.Additionally,the effects of pH,temperature,preservatives,and sweeteners on the antioxidant activity of the essential oil were assessed.［Results］］ GC-MS analysis revealed that alcohols and olefins were the primary components of the essential oils.Both extraction methods yielded oils with strong antioxidant properties.The half -maximal inhibition concentration (IC50) for ABTS radicals was 0.248 mg/mL for SFE -CO2 and 0.580 mg/mL for HD,while for DPPH radicals,the IC50 values were 4.620 mg/mL and 8.920 mg/mL.Variations in pH values,temperature,preservatives and sweeteners influenced the antioxidant activity of the oils.［Conclusion］ The chemical composition of essential oils differs based on the extraction method,but both demonstrate strong antioxidant activity and stability under certain conditions.These findings suggest that Z.armatum essential oils could serve as a promising natural source of antioxidants.

Abstract:［Objective］ This study aimed to optimize the extraction process of anthocyanins from Roselle,a medicinal and food plant,and investigate the discolouration mechanism,stability and antioxidant properties of the extracted anthocyanins.［Methods］ The extraction process of was optimized using single -factor approach and response surface methodology,the pH of anthocyanin solution was adjusted to observe color changes and to determine the visible spectra.Stability was assessed in terms of pH,light exposure,and temperature.In vitro antioxidant activity was measured through various antioxidant assays.［Results］］ The optimal extraction conditions for anthocyanins from roselle:liquid to material ratio of 10∶1 （mL/g）,0.1% hydrochloric acid as 40%,ultrasonication time of 30 min,and ultrasonication temperature of 60 ℃,at which time the anthocyanin extraction was 2.982 mg/g.Anthocyanin discolouration experiments showed different colour changes of anthocyanins at different pH levels.Anthocyanin stability experiments showed that the preservation rate remained above 85% in a strong acid environment,decreased to about 43% under UV irradiation,and decreased to about 50% in a 70 ℃ environment.In vitro antioxidant assays demonstrated that anthocyanins from roselle exhibited significant scavenging activity,with DPPH radicals,ABTS radicals,and hydroxyl radicals reached 77.33%,74.27%,and 91.20%,respectively,at a concentration of 2.25 mg/mL.［Conclusion］ Ultrasound -assisted acidification method extraction of anthocyanins from roselle improves the anthocyanin extraction rate.Anthocyanins from Roselle have strong antioxidant activity and are suitable for storage and use under acidic conditions at low temperatures and protected from light.

Abstract:［Objective］ A molecular -imprinted electrochemical sensor was developed to detect ceftiofur sodium in milk.［Methods］ Firstly,a molecular -imprinted film was prepared on the surface of a gold electrode by electropolymerization with ceftiofur sodium as a template molecule and acrylamide as a functional monomer in phosphate buffer solution.The electrochemical performance of the sensor was characterized by differential pulse voltammetry and cyclic voltammetry,and the construction parameters and detection conditions were optimized for the sensor.Under the optimal conditions,the sensor was used to quantitatively determine the content of ceftiofur sodium in milk.［Results］］ The sensor constructed under the optimal conditions exhibited a good linear detection range (1×10^-6~1×10^-4 mol/L ) for ceftiofur sodium,with a detection limit of 5×10^-7 mol/L and good selectivity and stability.In addition,milk samples were detected by the sensor,and the recovery rates of spiked milk samples were 78.0%~98.9%.［Conclusion］ The sensor is simple,rapid,cost -effective,and sensitive,and it can be used for the detection of ceftiofur sodium in real samples.

Abstract:［Objective］ To achieve rapid detection of the origin of wolfberry.［Methods］ A rapid discrimination method for the origin of wolfberry was proposed based on an electronic nose and tongue system using a Long Short -Term Memory network -Attention Mechanism -Multi -scale one -Dimensional Convolutional Neural Network (LSTM -AM-M1DCNN ) model.First,an electronic nose and tongue were used to detect wolfberries from five different origins.Then,the collected data were fused,and finally,the LSTM -AM-M1DCNN was employed to classify and discriminate the fused data.［Results］］ Compared with traditional LSTM and CNN methods,the LSTM -AM-M1DCNN effectively extracted deep feature information from the electronic tongue and nose signals.The accuracy,precision,recall,and F1-Score of the test set reached 97.4%,97.6%,97.4%,and 0.974,respectively.［Conclusion］ The use of LSTM -AM-M1DCNN overcomes the limitations of traditional convolutional neural networks that are not fully capable of extracting temporal and spatiotemporal features.It is suitable for processing data collected by the electronic nose and tongue and can effectively and accurately discriminate wolfberries from five different origins.

Abstract:In the era of the digital economy,the legal supervision of food safety presents a trend of intelligent supervision tools,diversified supervision paths,and whole -process supervision efficiency.Under the dual influence of the absence of consensus on the concept of "digital supervision" and the behavioral cognitive deviation of "technology application",there are still practical difficulties such as lack of rules,model alienation,and weak team in food safety supervision,which hinder the two -way empowerment and coupling development of supervision digitization and rule of law.New paths for digitally enabled food safety supervision were explored,such as improving the standard system of digital supervision at the level of legal supply,correcting the mode deviation in the enabling process at the level of mechanism operation,cultivating supervision talents for the digital rule of law at the level of team construction,and their development trend was predicted.

Abstract:［Objective］ To investigate the effects of different active shaft speeds and barrel shapes on the mixing performance of food particles in a three -dimensional motion mixer.［Methods］ Simplified modeling of the three -dimensional motion mixer was performed using 3D software.Simulation and analysis were conducted for different speeds and barrel shapes through the ADAMS -EDEM coupling method.［Results］］ Increasing the speed could significantly improve the mixing effect and efficiency.However,when the speed was relatively high,further increasing the speed did not significantly enhance the mixing effect.Among various barrel shapes,the square barrel showed relatively better mixing performance,while the elliptical barrel showed relatively poorer performance.Additionally,when the dispersion coefficient was less than or equal to 0.2,the mixing efficiency at 12 r/min was improved by 33% and 66% compared to 8 r/min and 10 r/min,respectively.The mixing efficiency of the square barrel was 100% higher than that of the elliptical barrel.［Conclusion］ Simulation methods can effectively analyze the mixing conditions of food particles in a three -dimensional motion mixer.

Abstract:［Objective］ This paper aims to establish a discrete element -based bonding model of Monopterus albus meat and calibrate the parameters.［Methods］ By using fresh Monopterus albus meat as the research object,the basic parameters were measured by a physical test,and Monopterus albus meat was compressed by a texture analyzer to obtain the mechanical characteristic curve of compressed Monopterus albus meat.The maximum destructive force in the elastic stage was determined.The Hertz -Mindlin with bonding model was used to construct the discrete element bonding model of Monopterus albus meat,and virtual calibration tests were carried out on the relevant bonding parameters.The relevant parameters of the model were determined by a single factor test and central composite design (CCD ) response surface method.Finally,the simulation results were compared with the measured maximum compression force.［Results］］ The optimal combination of the bonding model of Monopterus albus meat was as follows:normal stiffness per unit area,shear stiffness per unit area,critical normal stress,and critical tangential stress were 1.523×109 N/m3,1.024×109 N/m3,1.061×106 Pa,and 6.130×105 Pa.［Conclusion］ By comparing the simulation results with the measured results,the stress variation trend of the two is the same,and the error is only 3.48%,which indicates that the relevant parameters of the bonding model of Monopterus albus meat are accurate.

Abstract:［Objective］ Improving the accuracy and efficiency of rotting strawberry classification using modern computer vision techniques and deep learning methods.［Methods］ A classification method for rotten strawberries based on EfficientNet V 2 fusion with Graph Convolutional Network (GCN ) and Channel -Attention Transformer (CA-Transformer ) has been proposed.Firstly,a graph convolution branch was added to the baseline model,which updated feature representations by aggregating the surrounding information of nodes,better capturing the contextual information of nodes in the graph structure.Secondly,this study integrated the Transformer structure with attention into the backbone of the baseline model,replacing some convolution operations with this structure to achieve the fusion of global and local features,thereby better identifying the rottenness of strawberries.Finally,learning parameters were introduced on the basis of the traditional residual structure to achieve dynamic feature fusion.［Results］］ The GC -EfficientNet V 2 model improved the accuracy by 1.86% and the recall by 1.49% compared to the baseline model.Compared with Inception V 3,ResNet 50,VGGNet,Vision Transformer,and EfficientNet V2-m,the recognition accuracy of the model was improved by 0.93%,2.08%,2.79%,3.26%,and 0.47%,respectively.［Conclusion］ This model can accurately classify rotten strawberries,providing some theoretical support for automatic strawberry sorting.

Abstract:［Objective］ To achieve accurate and non -destructive testing of key quality indicators of fresh grapes,we proposed a dual -channel improved convolutional neural network (CNN ) method for fresh grape quality inspection.［Methods］ A fiber -optic spectrometer and a CCD camera were used to collect visible near -infrared spectra and characterize the image information of grape samples.The dual channel improved CNN model was established and the Gramian angular field (GAF ) was used to convert one -dimensional spectral data into two-dimensional images for the extraction of effective features from spectra data.The convolutional layers with different sizes of convolution kernels were designed to extract features from the converted spectral two -dimensional images and grape characterization images,thus enhancing the comprehensive perception ability of the CNN model.On this basis,the dropout method was used for the fully connected layer to reduce and fuse the extracted features,ultimately achieving accurate prediction of key indicators of grape quality.［Results］］ Compared with other three grape quality inspecting methods,the CNN method showed the root mean square error decreases of 50.48%,57.44%,and 49.56% and the correlation coefficient increases of 4.89%,3.13%,and 2.17%,respectively.［Conclusion］ The dual -channel improved CNN method can achieve non -destructive testing of key indicators of grape quality

Abstract:［Objective］ This study aimed to investigate the effects of low -temperature storage (3,6,9,12,15 days ) on the structural and functional properties of gluten proteins,including free sulfhydryl content,secondary structure,water -holding capacity,and rheological properties.［Methods］ Wheat gluten was stored at 4 ℃ and -18 ℃,and changes in free sulfhydryl groups,secondary structure,functional properties and rheological behavior were analyzed.［Results］］ Free sulfhydryl content increased with storage time,rising by 73.44% at 4 ℃ and 100.42% at -18 ℃ after 15 d compared to the control group.Prolonged low -temperature storage led to a decrease in α-helices and β-sheets,alongside an increase in β-turns and random coils in gluten proteins.Functional properties,including water holding capacity,oil holding capacity,emulsifying capacity,emulsifying stability,foaming capacity,and foaming capacity and stability,declined with extended storage.Additionally,gluten hardness increased,while the viscosity,elasticity,adhesiveness,cohesiveness and recovery gradually decreased.［Conclusion］ Low -temperature storage (4 ℃ and -18 ℃) significantly alters the structural characteristics of gluten proteins,leading to a deterioration in their functional properties.

Abstract:［Objective］ This study aims to restrain the texture deterioration of the products with fresh Lentinus edodes as the main raw material during processing and storage.［Methods］ With hardness as the indicator,single factor tests and response surface methodology were employed to analyze the effects of different additives and addition amounts on the quality of L.edodes slices.［Results］］ The optimum hardening and crispness preservation conditions were as follows:soaking in the composite composed of calcium chloride 0.15%,sodium alginate 0.11%,and gluconate -δ-lactone composite 2.0% for 25 min.The optimized sterilization process was 105 ℃ for 25 min.［Conclusion］ The optimized processing conditions could significantly improve the texture characteristics of L.edodes slices.After storage at 37 ℃ for 45 days,the L.edodes slices processed with the optimal conditions demonstrated a crisp taste and the color close to fresh L.edodes.The products met the national hygienic standard.

Abstract:［Objective］ This study aims to decipher the mechanism of the anti -aging effect of puerarin.［Methods］ A mouse model of D-galactose -induced subacute aging was established.The antioxidant capacity was assessed by measuring oxidative stress indicators in the serum,liver,and spleen.The spatial learning and memory ability of mice was assessed by the Morris water maze test.Pathological changes in the hippocampus of mice were observed by Nissl staining.The oxidative stress indicators of the brain tissue were measured to comprehensively investigate the effect of the fermentation products of Puerariae lobatae Radix (FP) on brain aging.Micro -CT scanning was performed to study the effect of FP on femoral motor ability in aging mice.Hematoxylin -eosin staining was used to observe the histological changes of the testis and thymus in mice.［Results］］ Compared with the model group,the FP intervention reduced the MDA content (P<0.001) and increased the GSH content (P<0.001) and SOD activity (P<0.05) in the serum.Meanwhile,it reduced the MDA content (P<0.05),increased the GSH content (P<0.01),and had no significant effect on the SOD activity in the liver.It reduced the MDA content (P<0.05),increased the SOD activity (P<0.001),and had no significant effect on the GSH content in the spleen.The results indicated that FP delayed the antioxidant function decline in the liver and spleen of aging mice by improving the antioxidant capacity of the serum.The FP group showed a decrease of 62.18% in the total distance traveled at the end of training (P<0.000 1) and an increase in the number of platform traversals (P<0.000 1).Furthermore,FP reduced the MDA content (P<0.001) and increased the GSH content and SOD activity (P<0.05) in the brain tissue,ameliorated the apoptosis of hippocampal neurons,and increased the femur volume fraction,thus delaying the femur aging of mice.In addition,the histological structure abnormalities of the testis and thymus of the mice were ameliorated in the FP group.［Conclusion］ FP can delay the brain tissue structure and function decline,motor coordination decline of the femur,antioxidant function decline of the liver and spleen,and degenerative changes in the thymus and testis in aging mice.

Abstract:［Objective］ This study aims to investigate the anti -depression effects of enzymatic hydrolysates of mulberry leaf flavonoids (EMLF ).［Methods］ EMLF was prepared and its components were analyzed by UPLC -MS.A zebrafish model of depression was induced by 40 mg/L reserpine.Six groups were designed,including the control,model,fluoxetine,L-EMLF (20 μg/mL ),M-EMLF (40 μg/mL ),and H-EMLF (80 μg/mL ) groups.Behavioral tests,including the new tank test and the light -dark box test,were conducted.The structural changes in the brain tissue of zebrafish in each group were observed by HE staining.The mRNA levels of interleukin -1β (IL-1β),tumor necrosis factor -α (TNF-α),tryptophan hydroxylase -2 (TPH- 2),and 5-hydroxytryptamine 2A (5-HT2A) receptor in the brain tissue were determined by q -PCR.The activity of superoxide dismutase (SOD ) and the level of reactive oxygen species (ROS ) in the brain tissue of zebrafish were measured.Metabolomics analysis was performed to identify differential metabolites and associated metabolic pathways.贾东升（1982—），男，河北省农林科学院副研究员，博士。E-mail：jiads 1@163.com|［Results］］ UPLC -MS identified 10 flavonoid aglycone compounds.Reserpine (40 mg/L ) induced depression -like behaviors in zebrafish,while EMLF alleviated the bottom -dwelling and dark -preference behaviors,restored the orderly arrangement of nerve cells in the midbrain region,and increased the cell number.EMLF treatment down -regulated the mRNA levels of IL-1β,TNF-α,and 5-HT2A while up -regulating the mRNA level of TPH- 2.In addition,EMLF increased the SOD activity and reduced the ROS level.Metabolomics analysis revealed that EMLF significantly regulated 24 differential metabolites,primarily affecting purine metabolism,arginine and proline metabolism,tryptophan metabolism,and riboflavin metabolism.［Conclusion］ EMLF effectively alleviated reserpine -induced depression in zebrafish,potentially by regulating the tryptophan metabolism,purine metabolism,and arginine and proline metabolism.

Abstract:［Objective］ This paper aims to promote the deep processing of wolfberry products.［Methods］ High -performance liquid chromatography -quadrupole time -of-flight tandem mass spectrometry (HPLC -QTOF -MS/MS ) was used to qualitatively and quantitatively analyze polyphenolic compounds in wolfberry juice.［Results］］ A total of seven polyphenolic compounds were identified in red wolfberry juice,including five phenolamides and two flavonoids;Eight polyphenolic compounds were identified in black wolfberry juice,including three phenolamides and five flavonoids (four of which were anthocyanins ).Quantitative analysis of the identified compounds showed that phenolamides accounted for over 80% of the polyphenolic compounds in red wolfberry juice,while flavonoids were the dominant compounds in black wolfberry juice.［Conclusion］ Red wolfberry juice and black wolfberry juice have significant species differentiation in the composition and functional properties of polyphenolic compounds.

Abstract:［Objective］ This study aimed to investigate the impact of digestion time on the digestibility,physicochemical properties,and antioxidant activity of Pangasianodon hypophthalmus fish maw.［Methods］ In vitro digestion was performed with simulated gastric fluid and simulated small intestine fluid.The relative molecular weight,Zeta potential and amino acid composition of the digestive fluid were determined by gel permeation chromatography (GPC ),amino acid analyzer and Zeta potentiometer,and the antioxidant capacity of the digestive fluid was evaluated.［Results］］ After the combined treatment of 1.5 h gastric fluid digestion and 4 h small intestinal fluid digestion,the digestibility,i.e.the total ratio of oligopeptide and polypeptide content,the total amino acid and the absolute value of Zeta potential of the digestible solution of P.hypophthalmus were the highest,which were 96.47%,88.95 g/100 g and 21.65 mV,respectively.The highest antioxidant activity was obtained at this time with the 2,2-diphenyl -1-picrylhydrazine (DPPH ) radical scavenging rate of 68.33%,2,2'-biasido -bis-3-ethylbenzothiazoline -6-sulphonic acid (ABTS+) radical scavenging rate of 71.68%,hydroxyl radical scavenging capacity of 293.25 U/mL of digestion solution and ferrous iron ion reducing the capacity of 0.73 mmol/L.［Conclusion］ P.hypophthalmus fish maw was best treated with a combination of gastric fluid digestion for 1.5 h and small intestinal fluid digestion for 4.0 h.The resulting digestive solution had better nutrition,stability,and antioxidant activity.

Abstract:［Objective］ This study aimed to determine the optimal processing conditions for Dali ginseng (DG) and evaluate its antioxidant activity.［Methods］ Total ginsenosides content in DG was measured under different liquid -material ratios,temperatures,and extraction time.The response surface method was employed to optimize the processing conditions.UPLC -QQQ -MS was used to analyze the ginsenoside content,and the antioxidant activity of DG extracts with different polarities was evaluated using various antioxidant indexes.［Results］］ The optimal processing conditions of DG were processing at 95 ℃ with liquid -solid ratio 22∶1 (mL/g ) for 30 mins.Under the control of these conditions,the maximum content of total ginsenosides at 3.75% was achieved.All the DG extracts certain antioxidant activity,among which the ethyl acetate extract has the strongest antioxidant activity.［Conclusion］ The optimum processing technology and antioxidant active parts of Dali ginseng were obtained.

Abstract:［Objective］ This study aimed to optimize the purification process and evaluate the moisture absorption and retention properties of Gleditsia sinensis seed polysaccharides.［Methods］ The adsorption and desorption performance of eight macroporous resins with varying polarities were compared using a static adsorption -analysis test to identify the optimal resin.Purification parameters for the selected resin were optimized based on adsorption and desorption efficiency.Moisture absorption and retention properties were evaluated under conditions of 43% and 81% relative humidity and in a dry silica gel environment,using glycerol,sodium alginate,and chitosan as references.［Results］］ D101 resin demonstrated the best purification performance.The optimal purification concentration of 2.00 mg/mL,a flow rate of 2 BV/h,a sample volume of 1.5 BV,an eluent concentration of 70%,and an eluent volume of 2 BV.Under the control of these conditions,the polysaccharide content increased from 51.90% to 82.40%.The moisture absorption rates of the polysaccharides were （20.35±0.006）% and （36.56±0.005）% at 43% and 81% relative humidity,respectively.The moisture retention rates were （84.66±0.014）% and （60.18±0.007）% under 43% relative humidity and dry silica gel conditions,respectively.［Conclusion］ G.sinensis seed polysaccharides can be effectively purified using macroporous resin and exhibit excellent moisture absorption and retention properties,highlighting their potential for various applications.

Abstract:［Objective］ This study investigated the extraction technology and antioxidant activity of polyphenols using collybia albuminosa as raw material.［Methods］ Two methods,ultrasonic -assisted ionic liquid extraction (Q method ) and cellulolytic enzymatic extraction (S method ),were employed to extract the polyphenols from collybia albuminosa.Using polyphenol extraction yield as the evaluation index,single factor test and response surface optimization method were applied to determine the optimal extraction conditions.The antioxidant activity of the extracted polyphenols was also analyzed.［Results］］ The optimal extraction process for the Q method involved a solid -liquid ratio 1∶17 (g/mL ),ionic liquid volume 2.5 mL,ultrasonic time of 13 min,and an ethanol volume fraction of 66%,achieving a polyphenol extraction rate of (19.93±0.12) mg/g.For the S method,the optimal conditions included a solid -liquid ratio of 1∶26 (g/mL ),cellulase dosage of 15 mg/g,water bath enzymatic hydrolysis time of 42 min,and ultrasonic time 18 min,with a polyphenol extraction rate of (11.42±0.16) mg/g.Therefore,the extraction rate of Q method was 1.74 times that of S method,the ratio of solid to liquid was 1.53 times that of S method,the ultrasonic time was 0.72 times that of S method.The antioxidant results showed that under different mass concentrations,the DPPH·and·OH clearance rates of polyphenols and VC were in the following order:VC＞polyphenols extracted by Q method ＞polyphenols extracted by Q method,when the mass concentration was 5.0 mg/mL,the clearance rates of DPPH·and·OH extracted by Q method reached the maximum,which were 87.27% and 77.21%,respectively,indicating that the polyphenols of collybia albuminosa had good antioxidant properties.［Conclusion］ The Q method is a time -efficient and material -saving approach for extracting polyphenols from collybia albuminosa,offering significant application potential.The polyphenols from collybia albuminosa exhibit excellent antioxidant activity,suggesting their value in food and health applications.

Abstract:［Objective］ This study aimed to optimize the extraction process of polysaccharides from mulberry leaves using deep eutectic slovents (DES ) and assess their antioxidant properties.［Methods］ Autumn mulberry leaf powder was used as the raw material,and ultrasonic -assisted extraction with complex enzymes facilitated the process.The composition of DES and the extraction conditions were optimized using Box -Behnken response surface methodology,with polysaccharide yield as the primary indicator.Antioxidant activity was evaluated by measuring the scavenging abilities of against DPPH radicals,ABTS+ radicals,and hydroxyl radicals.［Results］］ The optimal extraction conditions were as follows:a choline chloride/malic acid molar ratio of 1∶4,water content 44%,liquid -solid ratio of 40∶1 （mL/g）,enzyme dosage of 3%,ultrasonic power of 350 W,and ultrasonic time 40 min.Under these conditions，the yield of mulberry leaf polysaccharides was （10.20±0.05）%.The polysaccharides demonstrated significan antioxidant activity,with a DPPH radical scavenging rate of 67.46% at 0.08 mg/mL and ABTS+ and hydroxyl radical scavenging rates of 87.19% and 93.44%,respectively,at 0.8 mg/mL.［Conclusion］ The ultrasonic -complex enzyme -assisted DES extraction method proved efficient,yielding high amounts of polysaccharides with strong antioxidant properties.These findings support the potential use of mulberry leaf polysaccharides in food and health -related applications.

Abstract:Multigrain recombinant rice is not only rich in protein,minerals,vitamins and other nutrients,but also contains a variety of active ingredients,playing an important role in preventing chronic diseases such as hypertension,hyperlipidemia,and hyperglycemia.This paper expounds the influences of the composition of raw materials and processing technology on the quality of multigrain recombinant rice,focusing on the research status of its functional properties such as lowering blood sugar,regulating intestinal flora,antioxidation,lowering blood lipids,lowering cholesterol,anti -obesity,and supplementing minerals needed by the human body.Furthermore,this paper makes an outlook on the development and quality improvement of multigrain recombinant rice.

Abstract:The fruit of Chinese dwarf cherry is a rich source of essential minerals,including calcium and phosphorus,and contains abundant polyphenols,characterized by a distinct floral aroma.Its seed kernel contains rich protein,fat,and various medicinal components,exhibiting anti-inflammatory,antioxidant,lipid -regulating,and antibacterial biological activities,making it a notable representative of the third -generation fruit.In this review,the composition and content of the main nutritional components in Chinese dwarf cherry fruit were summarized,and the effects of fruit maturity and variety on the volatile flavor components were discussed.Moreover,the main biological effects of Chinese dwarf cherry were summarized,and the problems and opportunities in the development and utilization of plum were also analyzed.

Abstract:Policy documents and reports on the Canadian front -of-package nutrition symbol were collected and sorted out from the official website of the Canadian government,literature and other channels,and the historical background,introduction process,logo features,evaluation criteria,and similarities and differences with the related front -of-package labeling were summarized.The practical experience of Canadian front -of-package nutrition symbol in strengthening the information disclosure of the nutrition facts,extensively soliciting social opinions and carrying out cost and benefit assessment before its introduction,and formulating labeling norms for food for young children had important inspiration and reference significance for the implementation of front -of-package labeling in China.

Abstract:In recent years,flexible electronic devices such as radio frequency identification (RFID ) tags and flexible sensors have been applied in the field of intelligent food packaging.The research progress of the application of flexible electronic devices in food quality inspection and food packaging in China and abroad was clarified,such as drug residue detection,microbiological detection,freshness detection,storage environment monitoring,tamper -evident packaging design,and logistics tracking.The development of flexible electronic devices in the field of intelligent packaging was also prospected.

Abstract:In the context of globalization,cultural exchanges within international trade have become increasingly frequent,positioning food packaging as a medium for such exchanges.Changes in cross -border food packaging,brought about by these cultural exchanges,are accompanied by the acculturation phenomenon,which originates from immigrant cultural exchanges.Based on the study of acculturation theory and advancements in the visual design of food packaging,the existing issues related to cross -border food packaging were analyzed.Through visual design case studies of cross -border food packaging,three visual design strategies for cross -border food packaging were developed:juxtaposition integration,assimilation fusion,and autonomous separation.

Abstract:Birch juice is a natural beverage with numerous health benefits including providing essential vitamins and minerals,treating kidney disease,relieving gout,exhibiting antibacterial and anti -inflammatory properties,and enhancing immunity.As a rising focus in the food industry,birch juice has potential commercial value,but there are few systematic reviews on birch juice and its products.In order to promote the sustainable development of the birch juice industry in China,based on the main components,efficacy and application of the birch juice,this review summarized the current situation of the birch juice product development and the problems faced by the birch juice industry,and prospected the future development of the birch juice industry,in order to provide a theoretical reference for the further development and application of birch juice.

Abstract:To comprehensively improve the whole -process efficiency and quality of airline food,this paper introduced the special characteristics of airline food regarding the nutrition,safety,and flavor under high altitude conditions,especially the changes in passengers' perception of food.The novel technologies and initiatives for quality control throughout the entire supply chain,from processing to cold chain logistics and to the supervision of finished products were described systematically.Furthermore,the development trends of the airline food industry were discussed,including raw material traceability,intelligent production modes,functional packaging innovation,and development of reheating technology.

Abstract:With the enhanced national health awareness,there is an increasing consumers ’ demand for healthy food,and more attentions are drawn to nutritious rice products.Therefore,the development of novel nutritious rice products is of great significance for diversifying the nutritional staple rice foods,improving glucose metabolism,avoiding chronic diseases,and promoting a healthier diet.The latest physical and biological processing technologies in improving the nutritional function of rice products are reviewed.The current status of the nutritious rice products industry is summarized and prospect is outlined for industrial development based on market demands.

Abstract:English abstracts play a crucial role in enhancing the international academic influence of academic journals and improving their acceptance among the global readership.By employing case studies and discourse analysis methods,this study examines the English abstracts of recent articles published in Food & Machinery and Journal of Food Science and Biotechnology.The analysis identifies several common errors in these abstracts,including inaccuracies in language use,inconsistencies in structure,and a lack of academic rigor.The primary causes for these issues can be attributed to inadequate language proficiency and writing skills,differences in cultural backgrounds between Chinese and English,and insufficient awareness of academic norms.Based on these findings,the study proposes several corrective measures,such as consulting authoritative food science reference works and parallel texts,systematically improving English grammar knowledge,and strengthening the translation of specialized terminology.These recommendations aim to provide practical guidance for Chinese scholars in drafting high -quality English abstracts.