Abstract:Objective: To improve the film heating process. Methods: In this experiment, edible protein-polysaccharide films were prepared by using the method of chain dissociation at 35, 40, 45, 50, 55 ℃ at one stage and denaturing and heating whey protein isolation at 85 ℃ at the second stage. The structure, hydrophobicity, barrier properties and mechanical properties of the films were compared, and the optimum film forming process conditions were determined. Results: The oxygen resistance, tensile strength （TS） and elongation at break （EAB） of the film increased by 25.0%~58.7%, 54.8%~89.9% and 40.2%~59.2%, respectively, when the film was heated at 25 ℃ and 85 ℃ respectively. Water vapor barrier performance improved by 20.0%~52.6%. The infrared map of the film shows that temperature does not cause the change of the valence bond of the film. It was found that 45 ℃/85 ℃ two-stage step heating process had the most significant effect on improving the properties of the film. Conclusion: After the process optimization, the film's barrier properties and mechanical properties have been improved, which has the potential for food packaging applications.

Abstract:Objective: This study focused on the antioxidant synergistic mechanism between resveratrol and sesamol. Methods: The levels of free radicals and peroxide free radicals in sunflower seed oil were assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide assays, respectively. The proportion of resveratrol and sesamol were optimized by integrating the measurements with the determination of the induction period. Additionally, quantum chemical simulations were employed to elucidate the underlying reaction processes. Results: Upon heating sunflower seed oil supplemented with resveratrol and sesamol at 180 ℃ for 2 hours, the total content of free radicals was determined as （0.08±0.03） mol/L and （0.20±0.03） mol/L, respectively, in comparison to （0.44±0.01） mol/L in the control sample. Resveratrol exhibited the highest inhibitory efficiency, while sesamol has the strongest scavenging ability of peroxide radicals. The optimal concentrations for their synergistic effect in purified sunflower seed oil were determined as 1 400, 200 mg/kg, and resveratrol had protective effect on sesamol at the degradation rate of 180 ℃. Conclusion: By utilizing quantum chemical methods, it was found that a dynamic equilibrium process exists between the two compounds. As the amount of resveratrol added is seven times that of sesamol, and the reaction is more inclined to supply hydrogen to sesamol radicals by resveratrol.

Abstract:Objective: This study aimed to investigate the changes of beef tenderness during dry and wet-aging. Methods: Yanbian cattle was used as material to determine the changes in shear force, pH, moisture content, myofibrillar fragmentation index, protein degradation and histological properties of muscle fibers within 30 days after dry and wet-aging. Results: With the extension of aging time, the shear force of dry and wet aging beef samples decreased significantly, and the shear force decreased from 91.7 N to 51.6 N and 39.8 N at 30 days of aging, respectively. The myofibrillar fragmentation index and myofibrillar protein degradation changed significantly. After 30 days of wet aged beef samples, the muscle membrane was degraded， and the muscle fibers were tightly arranged. The high molecular weight myoplasmic proteins such as creatine kinase and aldolase in beef were decomposed into small molecular proteins, and their concentrations increased with increasing variety. Conclusion: Postmortem aging significantly improved the tenderness of beef. The fragmentation of myofibrillar fibers, the degradation of myoplasmic protein and the connective tissue in muscle cells of wet aging samples were stronger than that of dry aging samples, which had a greater impact on the tenderness of the meat.

Abstract:Objective: This study aimed to optimize the processing technology of edible fungi and evaluate its application potential as flavoring agents in the food industry. Methods: The content of non-volatile flavor components of the samples was determined by ion chromatography and high-performance liquid chromatography, and the umami of the samples was evaluated by equal umami concentration. The volatile aroma components in the samples were detected by GC-MS, electronic nose and electronic tongue. The microstructure before and after Nano-pulverization was observed, and the experiment of increasing freshness and reducing salt was carried out. Results: After Nano-pulverization, the contents of umami amino acids, flavor nucleotides and organic acids in Stropharia rugosoannulata and A. bisporus increased significantly, and the types and quantities of volatile compounds increased significantly, while Nano-pulverization had little effect on the flavor components of Volvariella volvacea. The results of the electronic tongue showed that the pulverized samples were significantly improved in both umami and saltiness, the addition of 0.5% Nano-pulverization A. bisporus could increase the salt concentration by 0.28%, and the umami value was increased by 145%. Conclusion: Nano-pulverization technology can improve the taste of food. Nano-pulverized edible fungus powder can be used as an effective alternative to salt and flavor enhancers in the food manufacturing industry.

Abstract:Objective: This study aimed to explore the adsorption performance and mechanism of phenolic acids in simulated sugarcane juice by nano-calcium carbonate modified zeolite (CaCO₃@ZL). Methods: Using zeolite as the supporting framework, a co-precipitation technique was utilized to create nano-calcium carbonate modified zeolite (CaCO₃@ZL), which was then employed to simulate the adsorption of phenolic acids in sugarcane juice. Using X-ray diffraction (XRD) and infrared spectroscopy (FTIR), the zeolite's characteristics were examined both before and after alteration. The kinetic model fitting of CaCO₃@ZL and static adsorption studies were also conducted. The properties of phenolic acids were studied during adsorption. Results: XRD and FTIR characterization results indicate that the modification process successfully prepared nano-calcium carbonate loaded on the surface of zeolite CaCO₃@ZL. Comparing the adsorption test results of CaCO₃@ZL to those of the unmodified ZL, the adsorption capacity of phenolic acids increased by 40.34%, with adsorption equilibrium at 600 minutes. The fitting results showed that the adsorption process followed the Freundlich isotherm adsorption model and quasi-second-order adsorption kinetics model. After 5 regenerations CaCO₃@ZL still maintains 80.39% of the initial adsorption amount of phenolic acid. Conclusion: The adsorption process rate of CaCO₃@ZL on simulated sugarcane juice is mainly controlled by multi-molecular layer adsorption and chemical adsorption. CaCO₃@ZL has good regeneration performance and can be used for the removal of phenolic acids in sugarcane juice.

Abstract:Objective: This study aimed to establish a method for the simultaneous determination of 16 quinolones in freshwater fish by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and then analyze the effect of three different cooking methods (by boiling, steaming and frying) on the residues of quinolone antibiotics. Methods: Samples were ultrasonic extracted with acetonitrile (with 4% formic acid) and purified with C₁₈ solid phase extraction column. The chromatographic separation was performed on a Waters ACQUITY UPLC BEH C₁₈ (1.7 μm, 2.1 mm×100 mm) column, with 0.1% formic acid water-acetonitrile as mobile phase for gradient elution. Mass spectrometry (ESI+) was monitored by multiple reaction ions and quantified by internal standard method. Results: 16 quinolones showed a clear linear relationship between 2.0 ng/mL and 50 ng/mL, and the correlation coefficient was greater than 0.998 49. The limits of detection quantification were 0.3~4.1 μg/kg and 0.9~11.0 μg/kg, respectively. Average recoveries in matrices at low, medium, and high spiked levels ranged from 79.0% to 104.7%, with a standard deviation of 1.0% to 8.1%. There was no significant difference in the residues of 16 quinolones between the fish meat-positive samples of three different cooking methods and the control. Conclusion: The method was simple, rapid, and sensitive, and met the high-throughput screening and dietary risk assessment of quinolone antibiotics in freshwater fish.

Abstract:Objective: In order to achieve rapid detection of methyl parathion. Methods: An acetylcholinesterase sensor was prepared based on gold nanoparticles and reduced graphene oxide for quantitative detection of Methyl parathion. Reduced graphene oxide, gold nanoparticles and acetylcholinesterase were successively modified on the surface of the screen printing electrode by layer-by-layer assembly method. The catalytic activity and impedance characteristics of the sensor, the relationship between the sensor's inhibition rate and MP concentration, and the actual sample detection were evaluated. Results: The prepared acetylcholinesterase biosensors showed excellent affinity for acetylthiocholine chloride with the Michaelis-Menten constant of 2.76 mmol/L. Under the optimal conditions, Methylparathion could be effectively detected with a linear range of 5 ng/mL to 500 ng/mL and a detection limit of 0.692 ng/mL. Conclusion: The method is simple, practical and stable. It provides a reliable method for rapid detection of organophosphorus pesticides.

Abstract:Objective： A method for simultaneous detection of 16 quinolones in food of animal origin was developed byclean-up column pretreatment combined with ultra high performance liquid chromatography-tandem mass spectrometry. Methods： Food samples of animal origin were extracted using 80% acetonitrile （containing 0.2% formic acid）. After purification on a Speedy Prep^-Quino 1 column, 16 quinolone residues were detected by ultra-high performance liquid chromatography tandem mass spectrometry. Results： The results showed that the linear range of 16 quinolones was 1.6～40.0 μg/kg, the correlation coefficient r≥0.996 1, the limits of detection were 0.14～0.80 μg/kg, and the limits of quantification were 0.47～2.68 μg/kg. The recoveries of seven matrix after pretreatment were 62%~112%, and the relative standard deviations were 0.9%~18.7%. Conclusion： The method has the characteristics of fast detection speed and high sensitivity, and can be applied to animal derived food such as mutton, duck, beef, fish, eggs, pig kidney, duck skin.

Abstract:Objective: To establish a new QuEChERS-ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the detection of chlorantraniliprole and penoxsulam residues in rice. Methods: After the sample was extracted with 0.2% formic acid-acetonitrile, purified with N-propylethylenediamine (PSA) and graphitized carbon black (GCB) packing, 0.2% formic acid water and acetonitrile were used as mobile phases for gradient elution, and then subjected to C₁₈ chromatography. UPLC-MS/MS was used to column separation and determination. Results: The limits of quantification (LOQ) of chlorantraniliprole and penoxsulam were both 0.004 mg/kg, and the method detection limits (LOD) were both 0.001 mg/kg. Chlorantraniliprole and penoxsulam had a good linear relationship in the range of 0.002~0.5 mg/L, and their coefficient was greater than 0.993. At the addition levels of 0.05, 0.1, and 0.5 mg/kg, the average recovery rates of chlorantraniliprole and penoxsulam were 86% to 110% with the relative standard deviations (RSD) of 1.5% to 6.1%. Conclusion: This method is efficient and simple, has good stability and high sensitivity, and is suitable for the detection of chlorantraniliprole and penoxsulam in rice.

Abstract:The quality of food safety sampling inspection data are a comprehensive reflection of the technical ability, professional competence, and management service level of inspection institutions. It is an important guarantee for the effectiveness of food safety sampling inspection work, and a key factor in doing a good job in verification and disposal work. Market regulatory administrations have strengthened the verification of food sampling inspection data in recent years, which have played a good role in improving the quality of food safety sampling inspection data. However, it was found that some inspection and testing institutions have some problems in sampling, inspection, and report standardization during the data verification process. It will have a certain impact on subsequent regulatory and administrative penalties. This article analyzes common problems in the daily sampling inspection process and proposes some measures to optimize food safety sampling inspection work, wishing to provide reference for food safety supervision and sampling inspection personnel.

Abstract:Objective: Solving the problems of high feed requirement, low flow rate and poor treatment effect of industrial-scale microfluidizer （ISM） in practical application. Methods: Combining CFD-PBM simulation and emulsion preparation test, four kinds of interactive chambers were optimized, and the final shape was obtained by size optimization. Results: Four kinds of interactive chambers had larger flow rate and hole diameter than the original interactive chamber. The effect of particle size reduction was T-impact type ＞ T double impact type ＞ cross impact type ＞ two shunt type. Shear force mainly existed in the shunt zone, impact force mainly existed in the impact zone, shear force and cavitation force mainly existed in the jet zone. Turbulent motion existed in the above three zones. The geometric parameters of T-shaped impact reaction chamber were optimized to obtain the final reaction chamber model. The minimum hole diameter was 0.7 mm, and the flow rate was 878 L/h at 120 MPa. The emulsion partical size prepared by the optimized chamber was 249 nm, which was in good agreement with the simulation results. Conclusion: T-impact type interactive chamber has the advantage of particle size reduction, and the impact force is the main factor.

Abstract:Objective: This study aimed to investigate the effect of internal heat exchanger on the performance of transcritical CO₂ two-stage compression/ejector refrigeration system. Methods: The simulation software was used to analyze the effects of the internal heat exchanger on the suction temperature, discharge temperature, specific work increment of the low-pressure compressor and system performance coefficient under different gas cooler outlet temperatures (25～45 ℃), high-pressure side discharge pressure (7.4～9.5 MPa), evaporation temperature (-40～-15 ℃) and intermediate pressure (3～5 MPa). Results: With the increase of intermediate pressure, the discharge temperature and specific work increment of the low-pressure compressor increased at a specific regenerative degree. However, with the increase in evaporation temperature, the discharge temperature and specific work increment of the low-pressure compressor gradually decrease. Under the control of this standard conditions, the coefficient of performance of the regenerative system is lower than that of the system without regenerative, and the energy efficiency of the regenerative system decreases with the increase of the regenerative degree. Conclusion: The suction temperature, discharge temperature, and specific work increment of the low-pressure compressor all rise significantly as the internal heat exchanger increases. However, the internal heat exchanger does not improve the performance of transcritical CO₂ two-stage compression/ejector refrigeration system.

Abstract:Objective: To solve the technical problems in the design and analysis of the core parts of the mold open-closing mechanism related rod. Methods: The motion and force analysis of mold open-closing mechanism with an electric eight-bar was described in detail by using the analytical method. Results： Based on the example calculation, the relationship curve between the displacement of the slider and the crank angle was obtained, and the variation law of velocity and acceleration was further deduced. Meanwhile, the theoretical clamping force, the changing trend and the characteristics of each member force in the sheet extrusion process were analyzed. Conclusion: The method solves the implemented analysis of the electric eight-bar linkage mechanism without the need for professional software, shortening the design and prototyping cycles.

Abstract:Objective: Solve the problem of low accuracy of collaborative robots in food dynamic target grasping at present. Methods: Based on the architecture of collaborative robots, a combination of fuzzy self-tuning PID control and robust adaptive compensator was proposed for collaborative robot food dynamic target grasping. PID combined with fuzzy control to achieve parameter self-tuning, and robust algorithm combined with adaptive algorithm for system uncertainty compensation. The performance of the proposed method was analyzed through experiments, verifying its feasibility. Results: The proposed method had good results in the dynamic target grasping of collaborative robots, improving the accuracy of dynamic grasping. At a conveyor belt speed of 100 mm/s, the success rate of dynamic grasping reaches 99.50%, which had certain application value for food dynamic target grasping. Conclusion: By optimizing existing target grasping control methods, the grasping accuracy of collaborative robots can be effectively improved.

Abstract:Objective: To improve the quality of wolfberry drying. Methods: Standard Realizable k-ε turbulence model was used for theoretical analysis, and fluent software was used for simulation and experimental verification to study the distribution law of heat exchange temperature field in the drying chamber, and to optimize the parameters of the heat exchange plate. The effects of heat exchanger plate inlet flow rate, heat exchanger plate runner width, heat exchanger plate runner height and heat exchanger plate spacing on the temperature field uniformity of the drying chamber were analyzed by taking the temperature uniformity coefficient and the temperature distribution cloud diagram as the evaluation criteria. Results: After the optimization of the structural parameters of the drying chamber, the temperature cloud diagram showed a large and concentrated high temperature zone, with small temperature gradients at the two ends and in the middle. The standard deviation of the temperature after optimization was reduced by 0.64% compared with that before optimization, and the overall trend of the simulated and experimental values was more or less the same, and the overall error value of the experimental and simulated values was 2.56% according to the calculation formula. Conclusion: The uniformity of temperature distribution is best when the hot water inlet flow rate is 0.18 m/s, the runner height is 22 mm, the runner width is 35 mm, and the heat exchanger plate spacing is 85 mm.

Abstract:Objective: To detect and locate the boundary line between paddy and brown rice in separation equipment. Methods: A method based on straight-line edge detection was proposed by performing model matching with different color features. Converted the resulting images to grayscale and applied the linear edge detection algorithm to locate the target position. Results: Our approach reduced the error to within 5% and significantly improved recognition accuracy compared to traditional methods. Conclusion: Proposed method has a small recognition error, making it suitable for identifying the boundary between paddy and brown rice.

Abstract:Objective: In order to improve the situation that existing fruit recognition and classification methods rely on manual operation and complex equipment. Methods: A lightweight model YOLO-FFD (YOLO with fruit and freshen detection) was proposed, which based on the YOLOv5 framework. Firstly, LightweightC3 was designed as the basic unit of the backbone feature extraction network based on the depth separable convolution and GELU activation function, which reduced the number of model parameters and computation, and speeds up the convergence of the model. Secondly, EnhancedC3, a large kernel depth separable convolution module, was used to improve the neck of the original model, suppressed information loss and enhance the feature fusion ability of the model, so as to improve the detection accuracy of the model. Finally, GSConv was used to replace the common convolution in the feature fusion network to further lighten the model. Results: The experimental results showed that the average accuracy of the proposed model reached 96.12%, the FPS on RTX 3090 was 172, and the speed on the embedded Jetson TX2 was 20 frames per second. Compared with the original YOLOv5 model, the mAP was improved by 2.21%, the calculation amount was reduced by 26%, and the speed was increased by two times. Conclusion: YOLO-FFD can meet the requirement of identifying fruit varieties and freshness, and improve the falsely detection and missing detection in complex scenes.

Abstract:Objective: This study aimed to obtain the temperature distribution law of different points in citrus fruit over time during heat treatment. Methods: The temperature change of citrus peel during heat treatment was studied from the perspective of heat transfer. A new method was applied to calculate the temperature transfer rule in citrus peel, and a new mathematical model was established to simulate the temperature distribution of citrus peel during heat treatment. The spatial and temporal distribution of the internal temperature field of three kinds of citrus (Fengjie Navel orange, longevity blood orange and Ziyang Tangerine) was studied. Results: The study showed that the heat treatment time decreased exponentially with the increase of water temperature, the detailed exponential relationship expression of different varieties of citrus was obtained, and the function formula between the heat treatment time and water bath temperature was proposed by the data regression method. Conclusion: Heat treatment time decreases exponentially with the increase of water bath temperature. Due to an insufficient heat transfer temperature differential, too low water temperatures will significantly lengthen the time needed for heat treatment and increase energy usage.

Abstract:Objective: Reduced the damage of rose orange in the process of packaging and transportation, and provided a theoretical basis for postharvest storage and spectral quality testing. Methods: According to the basic geometric data of rose orange and the maximum compression force and puncture force obtained from TPA test and puncture test, the finite element model was constructed to simulate the compression of rose orange. Results: The diameter of rose orange ranged from 58.2 mm to 78.6 mm, the average weight was 169.746 g, the average thickness of peel at the equator was 3.1 mm, the maximum puncture force was 6.26 N, and the average rupture force was 126.802 N. Conclusion: The pressure resistance of rose orange equator is relatively weak to avoid extrusion and impact, and the force that rose orange can bear in the process of picking and transportation should not exceed 100 N.

Abstract:Objective: To study the application of phase change energy storage in peak-shifting of cold storage electricity, and propose a more effective encapsulation structure for the cold storage plate. Methods: Multiple phase change cold storage plate encapsulation structures were designed for the frozen goods cold storage, and corresponding numerical models were established. Through numerical simulations, the solidification and melting cooling processes of different encapsulated cold storage plates were tested at standard temperatures （-18 ℃）. The similarities and differences between flat and concave-convex cold storage plates were compared, and the impact of different cold storage plates on temperature fluctuations within the storage was analyzed. Results: Among the three special types of cold storage plates, the 30~75 mm size had the best cold storage capacity. It stored 36.23% more cold during an eight-hour energy storage process than the flat type energy storage plate. In addition, the cooling capacity of the concave-convex encapsulated cold storage plate was also better than that of the flat encapsulated cold storage plate, making the temperature inside the cold storage more uniform. Conclusion: The concave-convex encapsulated phase change cold storage board designed in this study can play a more effective role in the peak-shifting of cold storage electricity, stabilize the temperature within the storage, and reduce energy consumption.

Abstract:Objective: This study aimed to study the effect of matcha on lipid oxidation during the storage of coix seed. Methods: The fresh coix seeds were used as raw material and treated with matcha tea powder in different doses. The changes in water content, fatty acid value, peroxidation value, malondialdehyde content, total number of colonies and key enzyme of lipid oxidation were determined during the storage of coix seeds. Results: The treatment with different doses of matcha powder could inhibit the increase of fatty acid value, peroxide value, malondialdehyde content, lipase, and lipoxygenase activities, and reduce water consumption and microbial growth during storage of coix seeds. The preservation effect of matcha on coix seeds was dose-dependent to a certain extent, but the difference in the preservation effect of adding matcha tea powder with a mass fraction of 0.05% and 0.08% was small. After 4 months of storage, compared with the self-sealing bags group, the fatty acid value, peroxide value and malondialdehyde content of coix seeds in the treatment group with the addition of 0.05% matcha powder were decreased by 31.6%, 30.77% and 44.83%, respectively. The activities of lipase and lipoxygenase decreased by 23.05% and 28.74%, respectively, and the composition and content of free fatty acids were more similar to those of fresh coix seeds. Conclusion: Matcha could effectively inhibit lipid oxidation during storage of coix seeds and extended shelf life.

Abstract:Objective: The primary objective of this study is to investigate the chemical composition, volatile components, and biological activity of pickled bamboo shoots in the Guangxi and Guangdong regions, as well as the regional characteristics and flavor formation mechanisms of these pickled bamboo shoots. Methods: Physical and chemical experiments were used to analyze the major components in fermented bamboo shoots and their extracts. The volatile flavor components in fermented bamboo shoots were identified and analyzed using headspace solid-phase microextraction gas chromatography-mass spectrometry （HS-SPME-GC-MS）. The antioxidant activity of fermented bamboo shoot extracts was evaluated using in vitro antioxidant activity methods （ABTS free radical scavenging method, DPPH free radical scavenging method, and FRAP method）. Results: There were no significant differences in moisture, pH, total soluble sugars, fats, amino acid nitrogen, and nitrite content between the pickled bamboo shoots from Guangxi Liuzhou Tianyi Agricultural Technology Co Ltd （hereinafter referred to as GXLZTY） and those from the Shaoguan Nanxiong Agricultural Trade Market in Northern Guangdong （hereinafter referred to as GDYBNX）. However, there were significant differences between the two in terms of chloride, total acids, proteins, dietary fibers, total flavonoids, total polyphenols, and mineral element content. Analysis of volatile components indicated that the main constituents in GXLZTY fermented bamboo shoots were P-cresol, hexanoic acid, octanoic acid, 2-ethylhexanol, and sulfur dioxide, while the primary components in fermented bamboo shoots from GDYBNX were p-cresol, acetic acid, and serinol. Antioxidant activity test results showed that the GXLZTY sour bamboo shoot extracts were superior in terms of clearing ABTS free radicals, DPPH free radicals, and FRAP activity compared to the extracts from GDYBNX. Conclusion: GXLZTY fermented bamboo shoots have higher nutritional value and antioxidant activity. These research results provide a theoretical basis for the fermentation process and industrial production of fermented bamboo shoots.

Abstract:Objective: This study aimed to investigate the effect of Euglena gracilis on the quality and antioxidant activity of Chiffon cake and provide a reference for the application of E. gracilis in baked goods. Methods: E. gracilis powder (0.0%, 2.0%, 4.0%, 6.0% and 8.0%) with different contents were applied to Chiffon cake. The specific volume, water content, color, texture characteristics, sensory quality score, and antioxidant capacity of the cake were studied. Results: The addition of E. gracilis powder reduced the specific volume and the brightness of the cake, but had little effect on the water content. As the content of E. gracilis powder increased, the hardness, adhesiveness and chewability of the cake increased observably, while the elasticity, resilience and cohesion did not change a lot. The addition of E. gracilis powder significantly increased the antioxidant capacity of the cake, and statistical analysis showed that the antioxidant capacity was positively related to the content of E. gracilis powder (P<0.01). According to texture and sensory analysis, the sensory quality score of the cake with 4.0% E. gracilis powder was the highest. Conclusion: The application of E. gracilis powder into Chiffon cake significantly improved the antioxidant capacity, nutritional value of the cake and the quality of the cake as well.

Abstract:Objective: With the Polygonatum sibiricum as raw material, to develop a process for the combined extraction of Polygonatum sibiricum sponins (PSSs) and polysaccharides (PSPs), and the inhibitory activities of the extract and their complexes (PSSs-PSPs) on α-glucosidase and α-amylase were investigated. Methods: PSSs and PSPs were performed using ultrasound combined with enzymatic hydrolysis. The effects of solid-liquid ratio, ultrasonic time, and ultrasonic temperature on the yield of PSSs, the types of multi-enzymes, the proportion of complex enzymes, enzymolysis time, enzyme dosage, solid-liquid ratio, hot water extraction time, and hot water extraction temperature on the yield of PSPs were investigated, and the Box-Behnken experiment design was used to optimize the extraction of PSSs and PSPs. Results: The optimum extraction parameters of PSSs and PSPs were as follows: ultrasonic temperature was 50 ℃, ultrasonic time was 50 min, ultrasonic solid-liquid ratio was 1∶25 (g/mL), enzymolysis time was 2 h, enzyme dosage was 3 053 U/g, solid-liquid ratio was 1∶25 (g/mL), hot water extraction temperature was 80 ℃, and hot water extraction time was 1 h. Under the control of these conditions, the total yield of PSSs and PSPs was 12.22% and the 27.07%. The inhibitory activities of the extract and their complexes (PSSs-PSPs) on α-glucosidase and α-amylase were verified, and their complexes also have a good inhibitory effect on those enzymes. Conclusion: The process conditions for the efficient synergistic extraction of polygonatin and polysaccharide were obtained after optimization. Compared with a single component, the hypoglycemic activity of their complexes was improved.

Abstract:Objective： This study aims to optimize the adsorption of enzymatic hydrolysis of Pueraria protein by macroporous resin and maximize the antioxidant properties in vitro. Methods: The Box-Behnken response surface method was used to determine the optimization of adsorption of enzymatic hydrolysis of Pueraria protein. Using V_C as a control, the antioxidant activity of Kase was determined before and after purification under the optimal purification process. Results： The optimal adsorption-desorption process of macroporous resin is: the mass concentration of the sample solution was 10.0 mg/mL, the flow rate of the eluent was 2.6 mL/min, and the volume fraction of ethanol in the eluent was 74%. After adsorption, the content of enzymatic hydrolysis of Pueraria protein increased to 37.19%. The scavenging rate of DPPH, ABTS⁺, and hydroxyl radicals of Pueraria Mirifica protease after adsorption was stronger than before adsorption. Conclusion： This study shows that enzymatic hydrolysis of Pueraria protein after adsorption of macroporous resin has good antioxidant effect, which can be used as a potential protein polypeptide in food, providing data reference for further research of enzymatic hydrolysis of Pueraria protein.

Abstract:Objective: Phytochemistry, microbiology, flavor and functional properties of fermented papaya juice were examined in relation to Lactobacillus plantarum (Lp), Lactobacillus rhamnosus (Lr), Lactobacillus acidophilus (La) and their mixed strains (Lp+Lr、Lp+La、Lr+La), in order to develop a probiotic papaya beverage with improved functionality and health-promoting properties. Methods: In thisstudy, changes in pH, total soluble solids, titratable acid, viable cells, glucose, fructose, sucrose, organic acids and volatile compounds were determined. The contents of total phenolics and total flavonoids, as well as the inhibitory activity against α-glucosidase and tyrosinase enzymes during the fermentation process, were also investigated. Results: The single-and mixed strain cultures showed similar changes during the 72 h fermentation period, exhibiting significantly decreased pH and increased acidity. The contents of lactic acid and succinic acid greatly increased, whereas that of citric acid and malic acid decreased significantly. After fermentation, the content of total phenolics and flavonoids increased in papaya juice. Pearson's correlation analysis revealed that the metabolism of phenolics likely contributed to enhancing the inhibitory activity against α-glucosidase and tyrosinase enzymes. Among all fermentation groups, the papaya juice fermented by Lp exhibited the highest contents of lactic acid, total phenolics, and flavonoids, showing the strongest inhibitory effect against α-glucosidase and tyrosinase enzyme. Additionally, six types of aromatic compounds were primarily detected in unfermented papaya juice, with butyric acid content being the highest (89.742%), followed by linalool. After fermentation, a total of 25 aromatic compounds were identified in the six fermented juice samples, and the content of butyric acid declined significantly, which reduced the unpleasant odor of papaya. In all fermentation groups, the Lp single-strain culture generated the most volatile components (18 types), while the Lp+Lr mixed culture achieved the lowest (5 types). Although the Lp+Lr mixed-strain culture had the highest number of viable bacteria [7.61 lg (CFU/mL)], the Lp single-strain culture may be preferable overall. Conclusion: The Lp single culture could improve the sensory characteristics of papaya juice and enhance its beneficial properties.

Abstract:Objective: To study the effect of ultra-high temperature (UHT) on the quality of rice wine. Methods: Korean rice wine underwent weekly measurements of its physicochemical, sensory, and microbiological parameters during the storage period after being subjected to UHT. This allowed for the analysis of changes in the quality and functional components of the sterilized Korean rice wine after 20 weeks of storage, as well as the determination of the best sterilization conditions for this method. Results: Sterilization time of 5 s at 125 ℃ is the optimum parameter for UHT. After 20 weeks of storage, the total amino acid content was 0.70 mg/100 mL and the organic acid content was 321.68 mg/100 mL. Conclusion: Although the UHT has a certain negative effect on the amino acid content, it can guarantee the flavor of rice wine while efficiently sterilizing, which provides a strong basis for the processing and storage of Korean rice wine.

Abstract:Objective: This study aimed to prepare oligopeptidess of Camelina violifolia and expand its application range. Methods: C. violifolia protein was hydrolyzed by alkaline protease, and then used ultrafiltration membrane for isolating and concentrating, and obtained oligopeptides by freeze-drying. The structure and antioxidant activity of C. violifolia oligopeptides were analyzed. Results: The optimum conditions for the hydrolysis of C.violifolia protein were as follows: hydrolysis temperature 50 ℃, pH 10, enzyme dosage 4%, substrate concentration 2%, and hydrolysis degree 17.9%. The C. violifolia oligopeptides contents of protein and polypeptide were 49.01% and 42.87%, respectively. The oligopeptides had a strong absorption band at 200~220 nm, amide bond-specific absorption peaks, β-angle was the main secondary structure, and a 90% relative molecular weight of less than 1 000 Da. When the oligopeptides concentration was 20 mg/mL, the scavenging rates of hydroxyl radical, ABTS radical and DPPH radical were 84.54%, 98.22% and 60.33% respectively. Conclusion: The preparation process of the oligopeptides of C. violifolia is reasonable and feasible. The oligopeptides have good antioxidant capacity.

Abstract:As an ideal model organism, Caenorhabditis elegans has been increasingly used in the evaluation of the nutritional function of food. Compared with other models such as cells and mice, C. elegans have the advantages of small size, short lifespan, high genetic homology with humans, easy observation of research results, and large batch culture in the laboratory. Therefore, the article summarizes the research methods, potential mechanisms and research progress of C. elegans in food nutritional function such as anti-obesity, antioxidant and anti-aging. In order to provide a reference for new methods in the evaluation of food nutrition function.

Abstract:Natural rice bran protein has poor emulsifiability, which limits its application in food industry, so it is necessary to adopt appropriate methods to modify it. In this review, the composition, emulsifying properties and modification of rice bran protein were summarized. The conclusion suggested that the emulsifying properties of rice bran protein could be improved by improving the modification technology of rice bran protein or by blending different high technologies, to expand the development and utilization of rice bran protein and accelerate the application process of rice bran protein in food and cosmetics.

Abstract:Based on Raman scattering phenomenon, surface-enhanced Raman spectroscopy （SERS） detection technology enhances "fingerprint" information of tested substance by adsorbing it on the surface of SERS substrate to achieve trace detection. With the advantages of simple pre-processing, high sensitivity, simple operation, real-time non-destructive detection on site and so on, SERS analysis technology has attracted much attention in food safety rapid detection. The characteristics and limitations of various types of SERS substrates were introduced. The recent research on SERS detection technology in food safety detection was summarized in detail. Finally, this paper discussed the challenges of its commercial application, and prospected the future development.

Abstract:Chloramphenicol is a widely used bactericide and highly effective antibiotic in aquaculture and livestock breeding. To protect human health, detecting chloramphenicol residues in animal-derived food products has become increasingly important. This review introduces the properties of chloramphenicol, the limit standards, and the hazards of residual chloramphenicol in animal-derived food products. Furthermore, it describes commonly used chloramphenicol detection methods. In addition, the review thoroughly analyzes and summarizes the advantages and disadvantages of different detection methods, outlining methods to improve the efficiency and precision of chloramphenicol detection to ensure the quality and safety of animal-derived food products. Finally, the prospects for developing advanced detection techniques and analytical methods are prospected.

Abstract:Exosome-like nanoparticles （ELNs） are nano-sized extracellular vesicles enclosed by lipid bilayer membrane and secreted by cells; And carrying a variety of cargo, including lipids, proteins, miRNAs and secondary metabolites. Plant ELNs have received widespread attention due to their unique structure and excellent physiological activity. This review summarizes the isolation methods, characteristics, components and functions of plant ELNs, focusing on the application of multi-omics technologies in plant ELNs. In addition, some suggestions for further study of plant ELNs were put forward.

Abstract:Chestnut rose fruit, known as "Three King fruits", has high edible value and medicinal value. Polyphenols are the second major functional component of chestnut rose fruit with pharmacological and health functions such as antioxidant, regulation of glucose and lipid metabolism, anti-inflammatory and bacteriostatic, antialcoholism and liver protection, and have great potential for food development. This review summarized the research progress of the classification, extraction, qualitative and quantitative analysis, and bioactivity of chestnut rose fruit polyphenols in recent years and prospected the future development direction.