Abstract:In the food field, a large number of phenomena and problems that are difficult to be macroscopically explained by traditional experimental methods occur during the process of research and development in upstream laboratories to production in downstream factories. Molecular simulation techniques are not only efficient and cost-effective, but also an important tool for connecting micro and macro scales, because molecular models can be used to study molecular behaviors at the atomic level, and thus predict and explain experimental results. This review summarized the commonly used software and databases for molecular simulation techniques, and introduced their applications in recent years in the fields of food safety, food processing and storage, and screening of food functional factors and their mechanisms.

Abstract:Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community and flavor compounds formation. Methods: In this paper, metagenomic sequencing, combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS）, was used to investigate the effects of different moisture （low 35%, medium 42%, high 50%） of the douchi qu on the bacterial community changes and volatile composition of Liuyang Douchi during pile fermentation. Results: The results showed that bacteria in high moisture douchi qu proliferated faster due to the lower center temperature. In detail, the relative abundance of Corynebacterium during the first and second stages of pile-fermentation was positively correlated with pile fermentation moisture, while Staphylococcus during the first stage of pile-fermentation was negatively correlated with pile fermentation moisture; Staphylococcus and Pediococcus during the second stage of pile-fermentation were also negatively correlated with pile fermentation moisture. For volatile compounds, the Douchi pile-fermented with medium moisture had the richest variety of volatile substances, especially pyrazine, but the content of aldehydes and acids were lower. Further correlation analysis showed that Staphylococcus had the greatest impact on differential volatile substances and was significantly positively correlated with six differential volatile substances such as 2,3,5-trimethylpyrazine and 2-ethyl-3,5,6 -Trimethylpyrazine, guaiacol, etc. are significantly positively correlated, followed by Oceanobacillus which was significantly positively correlated with five differential volatile substances. Conclusion: The moisture content of pile fermentation affects the quality of Liuyang Douchi by altering bacterial diversity.

Abstract:Objective: This study aimed to explore the impurity removal law of soybean lecithin concentrate, analyze and identify the substances that affect the transparency of soybean lecithin concentrate. Methods: Using food-grade soybean lecithin concentrate as raw material and light transmittance as the main evaluation index, the effects of ceramic membrane pore size, material-liquid ratio, solvent system （n-hexane, n-hexane-anhydrous ethanol） and solvent ratio on impurity removal of soybean lecithin concentrate were investigated. Moreover, the collected impurities and soybean concentrated lecithin before and after impurity removal were analyzed and identified by lipidomics. Results: In the system of n-hexane-anhydrous ethanol, the inorganic ceramic membrane with a pore size of 20 nm was selected, and the ratio of solid to liquid of food-grade soybean concentrated lecithin: n-hexane-anhydrous ethanol was 1∶3 and the ratio of n-hexane to anhydrous ethanol was 3∶1, which could effectively remove the particulate and fat-soluble impurities that affected its transparency. Moreover, the lipid-soluble substances affecting the transparency of soybean condensed lecithin were identified as sugar ester monogalactose diacylglycerol and derivative ester dimethyl phosphatidylethanolamine by lipid proteomics analysis. Conclusion: The nano-scale ceramic membrane can effectively remove impurities from concentrated soybean lecithin in the system of n-hexane and absolute ethanol, and the transparency of the prepared products is better than that of imported transparent soybean lecithin.

Abstract:Objective: This study aimed to optimize the aging technology of Fuyuxiangxing crude Baijiu and improve its quality. Methods: Testing and analyzing the new wine and the Fuyuxiangxing crude Baijiu aged for 1, 3, 5, 8 and 10 years allowed for the analysis of the physicochemical indexes such as pH, conductivity, viscosity, total acid and total ester. Additionally, the primary volatile flavor components of the six samples were qualitatively assessed using GC and GC-MS, and 26 volatile flavor components of the samples were quantitatively assessed using the external standard method. Results: With the increase of aging time, the conductivity increased, the viscosity increased, the total acid content increased and the total ester content decreased; 26 volatile flavor components were quantified in the 6 Fuyuxiangxing crude Baijiu, including 8 esters, 8 alcohols, 5 acids and 5 aldehydes and ketones, with the contents of esters increasing and then decreasing, the contents of alcohols showing a slow decreasing trend, and the contents of acids and aldehydes increasing. Both the principal component analysis (PCA) and the partial least squares discriminant analysis(PLS-DA) could better distinguish Fuyuxiangxing crude Baijiu with different aging time. Conclusion: The preliminary study reveals the changing rules of physicochemical properties and flavor substances during the aging process of Fuyuxiangxing crude Baijiu, and the appropriate aging time can improve the quality of crude Baijiu, which can provide a reference for the optimization of the aging technology of Fuyuxiangxing crude Baijiu.

Abstract:Objective: To enhance the water solubility and stability of hydrophobic active substances. Methods: A nano-delivery system of rice protein hydrolysate （RPH）-xanthan gum （XG）-curcumin （Cur） was developed, wherein curcumin served as the delivery object, and the encapsulation efficiency, stability, antioxidant activity, and formation mechanism of the nanoparticles were determined and analyzed. Results: The encapsulation efficiency of RPH-XG-Cur nanoparticles reached 78.40%, with a particle size of 74.78 nm, PDI of 0.36, and Zeta potential of -27.93 mV. Remarkably, the incorporation of xanthan gum significantly improved the encapsulation performance as well as pH and ionic strength stability of the nanoparticles. Fourier infrared and fluorescence spectra analysis revealed that hydrogen bonding, electrostatic interaction, and hydrophobic interaction played crucial roles in nanoparticle formation. Conclusion: RPH-XG nanoparticles exhibit great potential as nanocarriers for delivering hydrophobic bioactive substances.

Abstract:Objective： Clarifying the effects of lipid co-passengers on the stability of rapeseed oil emulsions and prepare high-stability nano-emulsions. Methods： The endogenous lipidassociated compounds of rapeseed oil were subjected to column chromatography filtration, followed by various concentration gradient re-addition. High-pressure microfluidization was utilized to prepare nanoemulsions, which were subsequently characterized. The influence of lipid associated compound content on the stability of rapeseed oil emulsions was also investigated. Results: The preparation of rapeseed oil nanoemulsions reached optimal conditions when the α-tocopherol content was 292 mg/kg, rapeseed polyphenols content was 32 mg/kg, β-sitosterol content was 6 712 mg/kg, and β-carotene content was 31 mg/kg. The average particle size of the resulting rapeseed oil nanoemulsion was (182.4±2.056) nm, indicating good stability. Conclusion： Lipid associated compounds significantly affect the stability of emulsions.

Abstract:Objective: This study focused on the identification and activity analysis of antioxidant active peptides in walnut dregs protein hydrolysates. Methods: Protein was extracted from walnut meal by fractionation method, and five kinds of proteolytic enzymes, including trypsin, papain, neutral protease, alkaline protease and flavor protease, were used to hydrolyze the proteins. The antioxidant activity of trypsin hydrolysate （TH）, papain hydrolysate （PH）, dispase hydrolysate （DH）, alcalase hydrolysate （AH） and flavourzyme hydrolysate （FPH） were evaluated and compared. The in vitro antioxidant activity of different concentrations of AH was determined by the detection indexes of DPPH free radical scavenging rate, ABTS free radical scavenging rate and hydroxyl free radical scavenging rate. The sequences of all peptides in AH were identified by LC-MS/MS technology, and the potential antioxidant active peptides of walnut were screened by PeptideRanker, BIOPEP-UWM database and molecular docking tool AutoDock1.5.6, and the two antioxidant active peptides were obtained. The above two peptides were simulated with Keap1 protein, and the antioxidant activity of the two antioxidant peptides was analyzed by using the zebrafish embryo oxidative damage model. Results: The optimal scavenging rates of AH with better antioxidant activity among the five enzymatic hydrolysates were （71.56±0.75）%, （60.63±0.45）% and （98.63±0.06）%, respectively. LC-MS/MS was identified by computer analysis to obtain two active ALWPF and PLRWPF peptides, both of which could bind to the active sites of Keap1 protein, with binding energies of -9.2 and -9.6 kJ/mol, respectively. The safe concentrations of zebrafish embryos treated with ALWPF and PLRWPF peptides ranged from 0～50 μg/mL and 0～30 μg/mL, respectively. Conclusion: Two antioxidant peptides were obtained from walnut meal, and the antioxidant effects of them were verified by zebrafish embryo model. The results of this study can provide a basis for the in-depth utilization of walnut protein.

Abstract:Objective: To construct an artificial intelligence prediction model to predict the selectivity of fluorescent probes for Hg²⁺ in a complex food testing environment in the presence of Cu²⁺ interference. Methods: Fluorescent probe technology combined with seven advanced classical machine learning models was used to predict and analyze the selectivity of the probe for Hg²⁺ in the presence of Cu²⁺ interference, and to compare the prediction effect of each model and select the optimal model. Results: Efficient models with accuracies of 0.786 and 0.810 in the cross-validation and test sets were successfully established based on Molecular 2D Descriptors （Mol2D） and extreme gradient boosting algorithms to accurately predict the probe selectivity of Hg²⁺ under Cu²⁺ interference. Conclusion: The model is improved for the design of Hg²⁺ fluorescent molecular probes by selective prediction, which makes the design of Hg²⁺ fluorescent probes more efficient and reliable.

Abstract:Objective： This study aimed to establish an ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for simultaneous determination of 7 nicotinamide compounds in health food. Methods： The samples were dissolved in 10% methanol water, extracted by ultrasonic, and 10 mmol/L ammonium acetate-acetonitrile was used as the mobile phase of gradient elution. The seven nicotinamide compounds were monitored by ESI, positive and negative ion scanning mode, and multiple reaction monitoring (MRM) mode. Results： The 7 nicotinamide compounds showed good linearity in the mass concentration range, and the correlation coefficients were greater than 0.996. The limit of detection (LOD) was 0.075~0.600 mg/kg, the recovery was 84.6%~108.6% with the relative standard deviation of 2.1%~8.7% (n=6). Conclusion： The method has the advantages of simple operation, high speed, high efficiency, high recovery rateand good precision, and can be used for qualitative and quantitative analysis of nicotinamide and other analogues in health care foods.

Abstract:As innovative thinking, the concept of agile governance focuses on rapid response, efficiency, and human nature. Applying agile governance to food safety supervision will help to optimize the food safety supervision model and improve its efficiency. Based on agile governance thinking, the innovative application of agile thinking was proposed from three aspects: regulatory objectives, regulatory tools and regulatory subjects.

Abstract:Objective: To design a multifunctional cooking experimental platform with negative pressure and superheated steam, providing consumers with greener, healthier, and more diverse cooking methods. Methods: The research status of integrated cooking equipment was analyzed, and the application status of superheated steam and negative pressure technology in the food industry was summarized and analyzed. The performance parameters of the multifunctional cooking experimental platform were determined. Based on the characteristics of each function of the experimental platform, the cooking chamber, furnace door and other components were designed, and the overall plan of the experimental platform was developed. Results: The multi-functional cooking experimental platform developed has four functions: negative pressure, steam, microwave, and baking. It can achieve negative pressure extraction of -28 kPa and direct injection of 390 ℃ superheated steam into the cavity. The heating effect of hot air and microwave is good. Conclusion: The multifunctional cooking experimental platform developed has high feasibility and practicality.

Abstract:Objective: To achieve reasonable and effective grading of live crayfish, and improve the work of grading crayfish. Methods: The construction of crayfish image shooting platform, to obtain the original image of crayfish, and the semantic segmentation dataset which segmented the three parts of the crayfish head, crayfish pincers, and crayfish tail was created. The correlation between the actual weight of three parts and the corresponding pixel size in the dataset was analyzed, and a new grading standard for crayfish which was according to the proportion of head and pincers in the whole crayfish was summarized. The DeepLab V3+ neural network was trained using the crayfish semantic segmentation dataset, and the test set was used to test the semantic segmentation effect of the model and the accuracy of crayfish grading. Semantic segmentation evaluation criteria were mean intersection over union （MIoU）, mean pixel accuracy （MPA） and pixel accuracy （PA）. Results: The MIoU of the crayfish semantic segmentation test set was 94.35%, the MPA was 96.56%, and the PA was 99.44%. The accuracy of crayfish grading in the test set was 85.56%. Conclusion: The DeepLab V3+ model can accurately segment crayfish images and estimate the proportion of crayfish head and pincers, and the model can complete the crayfish grading task.

Abstract:Objective: In order to solve the phenomenon of low mechanical shelling efficiency and high kernel breakage rate of hazelnut, a vertical cone shell breaking machine was designed with automatic adjustment of clearance through compression spring. Methods: The key structure of the shell breaker was composed of three core components: the vertical cone inner roller, the slatted screen outer roller and the pressure spring device, and the stress of the hazelnuts in the shelling cavity of the shell breaker was analyzed. Results: The main parameters of the vertical cone hazelnut shell breaker were determined: the taper of the uniform cone was 30°, the inclination angle of the inner roller bus was 75°, the half cone angle was 15°, the surface groove was spiral, the groove depth was 3 mm, the inclination angle of the outer roller bus was 73°, the half cone angle was 17°, the free stroke of the compression spring design was 230 mm, the middle warp was 160 mm, the wire diameter was 24 mm, the effective number of turns was 6, the total number of turns was 8, and the effective speed range of the inner roller was 229.2～881.5 r/min. Conclusion: This design can automatically adjust the compression amount of the vertical cone shell breaker and adjust the shell breaking gap through the feeding amount, which can adapt to the fruit shape size of different hazelnuts, so that the hazelnut shelling efficiency and kernel preparation rate can be improved.

Abstract:Objective: In order to solve the practical problem of uneven temperature distribution in the tunnel and easy adhesion of sandwich seaweed to the conveyor belt. Methods: The structure of tunnel baking equipment for sandwich seaweed and the software and hardware of fuzzy PID temperature control system were designed in this study, the baking device model was established based on the boundary conditions set in the actual production environment, after that, the CFD simulation optimization experiments was performed on the temperature field inside the tunnel. Results: The simulation experiment showed that the parameter combination of evenly arranged heating tubes, 30 heating tubes, 220 mm spacing, and 1 000 mm heating length was the most suitable for the baking of sandwich seaweed. It could be concluded from the prototype test that the optimized sandwich seaweed baking equipment had a uniform temperature distribution in the tunnel, a pasting frequency of ≤ 2 times/hour, a production efficiency of ≥ 1 000 pieces/hour, and a product quality consistency error of ≤ 2.1%, which met the actual production requirements of sandwich seaweed baking. Conclusion: The use of this device can effectively solve the problem of uneven temperature distribution inside the tunnel of traditional sandwich seaweed tunnel baking equipment, and meet the actual production requirements of sandwich seaweed baking.

Abstract:Objective: Portable near-infrared (NIR) spectroscopy and stoichiometric methods were used to predict the spoilage time of yellow peach. Methods: Diffuse reflectance spectra of yellow peach samples were collected using a portable NIR spectrometer. Spectral preprocessing techniques were employed to enhance data features, and partial least squares (PLS) regression was applied to establish a prediction model upon the spoilage time and NIR data of yellow peach. The model performance was evaluated by both root mean square error (RMSE) and coefficient of determination (R²). Results: An R² value of 0.63 and RMSE of 4.09 days were achieved for the spoilage time prediction for yellow peach. Conclusion: NIR spectroscopy combined with chemometric methods can provide a non-destructive and accurate prediction of yellow peach spoilage time.

Abstract:Objective: Addressing the issues of poor accuracy and low efficiency in non-destructive testing methods for kiwifruit sugar content. Methods: Proposing a non-destructive testing method for kiwifruit sugar content that combined hyperspectral detection technology, least squares support vector machine, and improved whale algorithm. By collecting hyperspectral information of kiwifruit through a hyperspectral detection system, after preprocessing and feature wavelength screening, and then input into an improved whale algorithm optimized least squares support vector machine model to achieve rapid and non-destructive detection of kiwifruit sugar content, and verify its performance. Results: The proposed method could achieve rapid and non-destructive detection of kiwifruit sugar content, with a determination coefficient of 0.965 2 for the test set, a root mean square error of 0.880 5 for the test set, and an average detection time of 1.06 seconds. Conclusion: Combining machine learning algorithms with hyperspectral detection technology can achieve rapid and non-destructive detection of kiwifruit sugar content.

Abstract:Objective: To reduce the influence of transverse diameter of Mandarin orange on the prediction of sugar content. Methods: 132 citrus were divided into three groups according to transverse diameter: small （65～70 mm）, medium （70～75 mm） and large （75～80 mm）. After collecting the transverse diameter spectrum of all citrus, the spectrum information and transverse diameter information of citrus were synthesized by spectral transformation algorithm, and the spectrum of different sizes of citrus was converted to the same transverse diameter datum. The pre-correction and post-correction spectra were respectively preprocessed, divided by target symbiotic distance algorithm （SPXY）, screened by competitive adaptive weight sampling （CARS） and selected by partial least squares regression （PLS） to establish the sugar degree model before and after correction. Results: The prediction set determination coefficient （R²_P） was increased from 0.790 to 0.821, and the prediction set root mean square error （RMSEP） was decreased from 0.489 to 0.443. The middle fruit spectrum was modified, R²_P increased from 0.801 to 0.845, RMSEP decreased from 0.460 to 0.422. R²_P increased from 0.820 to 0.863 and RMSEP decreased from 0.431 to 0.393. Conclusion: The spectral correction algorithm can reduce the spectral difference caused by the transverse diameter and improve the prediction accuracy of the model.

Abstract:Objective: To address the issues of low accuracy and poor efficiency in walnut defect detection among existing food production enterprises. Methods: Proposed a fast non-destructive detection method for walnut defects that combined improved extreme learning machines and computer vision. Collected most of the surface image information of walnuts through computer vision, preprocess the image through Gaussian filtering, optimize color and texture features through iterative and information preserving variable methods, finally, by improving the butterfly algorithm to optimize the parameters of the Extreme Learning Machine （random weights and deviations）, fast non-destructive detection of walnut defects could be achieved, and verify the performance of the proposed defect detection method. Results: The experimental method could effectively discriminate various defects in walnuts. Compared with conventional methods, the experimental method had superior detection accuracy and efficiency in walnut defect detection, with a detection accuracy rate > 98.00% and an average detection time < 9.00 ms. Conclusion: Combining intelligent algorithms with machine vision technology can achieve rapid non-destructive detection of walnut defects.

Abstract:Objective: To obtain a lightweight Mini-Alexnet banana ripeness grading model and apply it to Android mobile devices. Methods: Based on the external characteristics of bananas with different ripeness, the Alexnet network model was restructured, part of the convolutional layer was deleted, and the global average pooling was used instead of the full connection layer to reduce the model parameters and required memory. A larger convolutional kernel was replaced to extract the global characteristics of the banana skin to achieve an improved lightweight Mini-Alexnet network model. Then the Mini-Alexnet network model was deployed as Android mobile APP, and its feasibility and practicability were verified. Results: The Mini-Alexnet model was only 11.6 MB, and the identification accuracy rate of banana ripeness level 5 was 97.76%. The accuracy rate of local picture recognition mode, photo recognition mode and real-time recognition mode of the mobile APP banana ripeness automatic identification system was 86.66%, 79.33% and 74.00%, respectively, with an average accuracy rate of 80%. Conclusion: The improved Mini-Alexnet model occupies less memory space.

Abstract:Objective: This study aimed to investigate the inhibitory effect of Boschniakia rossica polysaccharides （BRPS） on the activation of inflammasome and pyroptosis of J774A.1 macrophages induced by lipopolysaccharide （LPS） and adenosine triphosphate （ATP）. Methods: The nucleotide-binding oligomerization domain-like receptor protein 3 （NLRP3） inflammasome model was established by stimulating J774A.1 macrophages with LPS and ATP. Cell viability was detected using the cell counting kit-8, the release of lactate dehydrogenase （LDH） was tested with the microplate method, the cellular level of NLRP3 and cell membrane damage were detected using the immunofluorescence staining method, and the secretion of interleukin-1β （IL-1β） was measured by the enzyme-linked immunosorbent assay. The protein expressions of NLRP3, caspase-1, apoptosis associated speck-like protein containing caspase recruitment domains （ASC）, IL-1β, gasdermin D （GSDMD）, as well as the nuclear factors-κB （NF-κB） and mitogen activated protein kinase （MAPK） was determined with the western blotting method. Results: BRPS could increase the cell viability, reduce the release of LDH in the culture medium, alleviate the membrane damage of macrophages, down-regulate the protein expression of NLRP3, up-regulate the level of caspase-1 precursor, and down-regulate the levels of IL-1β and GSDMD N-terminal active fragment in the model group. In addition, BRPS suppressed the nuclear translocation and phosphorylation of NF-κB, as well as the phosphorylation of extracellular signal-regulated protein kinase, c-Jun amino terminal kinase, and p38 MAPK. Conclusion: BRPS inhibit LPS/ATP-induced activation of macrophage inflammasome and pyroptosis in mouse J774A.1 cells through regulating the NF-κB and MAPK signaling pathways.

Abstract:Objective: This study aimed to establish a hollow fiber ligand fishing method for screening γ- Aminobutyrate transaminase (GABA-T) inhibitory component from the volatile oil of Acorus tatarinowii. Methods: Based on optimizing the enzyme assisted extraction process of volatile oil from A. tatarinowii using response surface methodology, GABA-T solution was injected into the hollow fiber lumen and used as a "bait" to fish out the potential active components in A. tatarinowii volatile oil, and its GABA-T inhibitory activity was verified. Results: The results showed that the optimum extraction conditions of volatile oil from A. tatarinowii were as follows: cellulase content 3 165 U/g, enzymolysis time 1.8 h, enzymolysis temperature 45 ℃, and the yield of volatile oil from A. tatarinowii was 2.56%. Finally, 51 compounds were identified, mainly including olefins, alcohols, ethers, ketones, phenols, acids, and other compounds. 3 mg/mL of GABA-T solution was injected into the cavity of the U-shaped hollow fiber tube, incubated for 160 min, sealed, and placed in the volatile oil of A. tatarinowii for ultrasonic (60 kHz) fishing for 20 min, and then analyzed with LCMS-IT-TOF system. Successfully filtered out α-Asarone has a concentration-dependent inhibitory effect on GABA-T activity, with an IC₅₀ of 57.9 μg/mL. Conclusion: The established hollow fiber ligand fishing method is stable, feasible, and easy to operate.

Abstract:Objective: This study aimed to make full use of walnut by-products. Methods: Ultrasonic-assisted ethanol extraction method was used to extract the antioxidant components of walnut shell and distraction wood. The changes of antioxidant components (total phenols and total flavonoids) and antioxidant activities (DPPH, ABTS, hydroxyl radical scavenging ability, Iron reduction antioxidant capacity-FRAP and ferrous ion chelating activity) of walnut by-products extract during the simulated digestion were studied in vitro, and their correlation was analyzed. Results: The total phenols(TPC), total flavonoids(TFC) content, and antioxidant activity of distraction wood were always higher than those of walnut shells (P＜0.05). After simulated in vitro digestion, the TPC and TFC of both walnut shell and distraction wood decreased gradually (P<0.05). The antioxidant capacity of FRAP and DPPH, ABTS+ free radical scavenging capacity were approximately as follows: oral>stomach>intestine (P<0.05), a trend consistent with the changes of TPC and TFC. Except for Fe²⁺ chelating activity, the antioxidant capacity of the digestive juices showed a significant positive correlation with TPC and TFC (P<0.05). Conclusion: Distraction wood extract has an impressive antioxidant activity which was superior to walnut shell extract and was expected to be used as a natural antioxidant functional food or raw material source of antioxidants.

Abstract:Objective: To investigate the differences in volatile odor substances of Cyclocarya paliurus tea from different origins. Methods: Taking Cyclocarya paliurus tea from Changde, Zhangjiajie, Shaoyang in Hunan, Xiushui in Jiangxi, Qiandongnan in Guizhou, and Enshi in Hubei as the research subjects, the gas chromatography-ion mobility spectrometry (GC-IMS) coupled with partial least squares discriminant analysis (PLS-DA) was used to investigate the characteristics of different volatiles and their similarities in green strychnine teas from different origins. Results: A total of 120 VOCs, including monomers of some substances and their polymers, were detected in Cyclocarya paliurus tea from different origins, which were 34 aldehydes, 21 olefins, 19 alcohols, 16 ketones, 10 esters, 8 carboxylic acids, 5 furans, 4 pyrazines, 2 ethers, and 1 benzene species, respectively. Among them, γ-pinene, styrene, 4-methyl-1-pentanol, and n-octanal were the main characteristic difference volatiles. Conclusion: There were some differences in the volatile organic compounds of Cyclocarya paliurus tea among different origins(P＜0.05). It is possible to distinguish between different origins of cymbopogon tea based on the characteristic volatile substances. GC-IMS technology can effectively realize the origin identification and quality control of GC tea.

Abstract:Objective: To explore the potential of minor beans as ingredients for starch gel foods. Methods: The basic compositions were analyzed, as well as the hydration, pasting, and gel properties of five kinds of minor bean flours, including mung beans, peas, white kidney beans, red beans, and chickpeas. Results: The water absorption index （WAI） of Mung bean powder at 90 ℃ and the water solubility index （WSI） at 40 ℃, the water absorption was better. In gelatinization results, mung bean powder had the highest recovery value, and showed good gelatinability. The results showed that the hardness and chewability of mung bean gel were significantly higher than those of other mixed bean powder, and the gel had certain elasticity and strong chewability. Mung bean gel has no bubbles, uniform surface, good smoothness and longest stretching distance. Conclusion: Mung beans may be the most suitable raw material among the five kinds of minor beans as gel-based food ingredients.

Abstract:Objective: This study aimed to analyze and compare the quality and flavor of dromedary and bifocal camel yogurt. Methods: Through physicochemical analysis, texture analysis, rheological analysis, SPME-GC-MC, sensory evaluation, etc., the overall differences in quality and flavor of dromedary and bifocal camel yogurt were determined. Results: The viable bacteria count, protein, fat, total solids content, and antioxidant activity of dromedary camel yogurt were lower than those of bifocal camel yogurt （P<0.05）, but it exhibited better storage stability than bifocal camel yogurt （P<0.05）. Texture analysis showed that the hardness of bifocal camel yogurt was significantly higher than that of dromedary camel yogurt （P<0.05）, while the adhesiveness, cohesiveness, and gumminess of dromedary camel yogurt were significantly higher than those of bifocal camel yogurt （P<0.05）. No significant differences were found in elasticity and chewiness between the two. Rheological characteristics showed that both single and bifocal camel yogurt exhibited shear-thinning flow characteristics, with initial apparent viscosity values of 5.82 and 2.33 Pa·s, respectively. Both formed thixotropic loops, with areas of 2 421.82 and 3 674.16 Pa/s, respectively. The exhibited gel properties, with dromedary camel yogurt having higher elasticity and viscosity. A total of 48 volatile flavor substances were detected in single and bifocal camel yogurt, with significant differences in the content of volatile flavor substances shared by the two camel yogurt types （P<0.05）. The content of volatile acids, esters, aldehydes, ketones, and other substances with lower flavor thresholds was relatively higher in bifocal camel yogurt, making its flavor superior. The sensory evaluation score of dromedary camel yogurt was higher than that of bifocal camel yogurt （P<0.05）. Conclusion: Bifocal camel yogurt has higher nutritional and flavor substance content, while dromedary camel yogurt exhibits superior storage stability and taste.

Abstract:Objective: This study aimed to optimize the preparation process of blueberry juice and improve its antioxidant activity. Methods: Blueberry juice was prepared using a wet ultrafine grinding process and compound enzymolysis method. Response surface methodology was used to optimize the process parameters and analyze the antioxidant activity of blueberry juice. Results: There were significant differences in the juice yield and active substance content of blueberry juice under different solid-liquid ratios, crushing times, compound enzyme contents, and enzymatic hydrolysis times, with enzymatic hydrolysis time having the most significant impact on juice yield and anthocyanin content. The optimal process parameters for the wet ultrafine grinding process and compound enzymolysis method are solid-liquid ratio of 1∶1.7 (g/g), pulverization time of 8.00 min, compound enzyme content of 0.15%, and enzymatic hydrolysis time of 127 min. Under the control of these process conditions, the blueberry juice yield was 87.89%, with the contents of anthocyanin, total flavonoid and total phenol were 612.04 mg/L, 2.96 g/L and 3.43 g/L, respectively, and its antioxidant capacity was equivalent to 0.3% vitamin C when the addition amount is 1.6 mL. Conclusion: The wet ultrafine grinding process and compound enzymolysis method can improve the juice yield of blueberry juice, maximize the retention of its active substances, and enhance its antioxidant capacity.

Abstract:Objective: Modified starch was used to mix with gelatin to prepare the capsule shell, and the cost of preparing the capsule shell was reduced. Methods: Oxidized corn starch prepared by using 15% hydrogen peroxide was used as raw material to mix with part of gelatin. The oxidized corn starch/gelatin composite film and capsules were prepared by casting method and impregnation method, respectively, and were characterized by Fourier transform infrared spectroscopy （FT-IR）, X-ray diffraction （XRD） and Scanning electron microscopy （SEM）. Results: The results showed that the ratio of oxidized corn starch and gelatin was 5∶5, the drying weight loss of oxidized corn starch/gelatin composite capsules was 13.0%～15.0%, the disintegration time in distilled water and simulated artificial gastric juice was less than 10min, and the crunchability was not more than 5 granules. Conclusion: The properties of the composite capsule prepared by blending oxidized corn starch with gelatin met the requirements of Chinese Pharmacopoeia （2020）.

Abstract:Objective: This study aimed to optimize the process conditions for the large-scale production of milk-derived casein glycomacropeptide （CGMP） and explore its hemagglutination inhibition （HI） ability against influenza virus. Methods: Using anion exchange resin as the separation medium and sialic acid content the activity detection index of the product,based on the preliminary small and medium-sized tests, the large-scale production of CGMP from whey powder was investigated from five process conditions: sample volume, loading flow, eluent concentration, eluent volume, and resin service cycle. Meanwhile, a hemagglutination inhibition test was used to verify the inhibitory activity of the product CGMP against the influenza virus. Results: The optimized technical route of CGMP product is as follows: loading volume 3BV, loading flow 0.8 L/min, elution volume 1BV, eluent concentration 0.6 mol/L, and suitable use cycle of resin 4 times. Under these conditions, the volume of whey powder solution was 108 L （2 160 g） and the resin was 36 L, and 21.183 g of CGMP product was obtained, with a yield of 0.981 g/100 g, the product purity of 89.032%, the recovery rate of 51.972% and the sialic acid content of 21.503 g/100 g. The minimum inhibitory concentration of CGMP products on influenza virus A （H1N1） and influenza virus B is 1.000 0 and 1.250 0 mg/mL, respectively. Conclusion: The purity and sialic acid content of CGMP produced by the optimized technical route were better than those of commercial CGMP, and had an obvious inhibitory effect on the influenza virus.

Abstract:Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the strains was detected by the ester decomposition method. The strain with the most prominent enzyme production ability was selected to prepare Monascus bran koji. The koji-making process was optimized by single factor and orthogonal experiments and applied to liquor production. Results: Among the five strains, the J-3 strain had the strongest ability to produce esterification enzyme. Under the conditions of 50% moisture, 4% inoculation amount, pH 4.0 and 32 ℃ culture temperature, the esterification enzyme activity was as high as 77.78 mg/g bran koji. The bran koji was added to the fermented grains according to different inoculation amounts. Compared with the fermented grains without bran koji, when the inoculation amount of bran koji was 1%, the content of ethyl acetate in the fermented grains increased by 4.84 times, and the content of ethyl caproate increased by 3.55 times. When the inoculation amount was 1.5%, the content of ethyl butyrate increased by 4.72 times. The addition of esterified Monascus bran koji can improve the utilization rate of alcohol and starch, and significantly increase the total ester content in fermented grains. Conclusion: Adding Monascus bran koji to fermented grains according to the appropriate inoculation amount can improve the quality of Luzhou-flavor liquor.

Abstract:Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their processing excipients （ materials ）. Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels. In this paper, the formation mechanism and influencing factors of egg white gel transparency were reviewed. The formation mechanism of egg white thermal gel was analyzed in depth, the modification methods of protein were discussed, and the future research and development direction of egg white transparent thermal gel was prospected.

Abstract:Due to antimicrobial activity, nanoparticles (NPs) in combination with antimicrobial peptides (AMPs) can be used to kill drug-resistant (MDR) pathogens. Nanosilver (AgNPs) has broad-spectrum and efficient antimicrobial properties, multiple bacterial inactivation mechanisms, and the ability to fine-tune the conjugation on the surface of antimicrobial peptide-conjugated silver nanoparticles (AMP-AgNPs), which results in higher biosafety of AMP-AgNPs. The review summarized the latest research progress of AMP-AgNPs conjugates and discussed the synthesis method, antibacterial activity, mechanism of action, hemolytic toxicity of AMP-AgNPs conjugates, as well as their applications in medical and food fields. The future development direction of AMP-AgNPs conjugates was also prospected.

Abstract:Black garlic is produced through the fermentation of fresh garlic under conditions of high temperature and humidity, wherein various chemical reactions occur, gradually diminishing the pungent odor associated with garlic and imparting the distinctive sweet and sour flavor characteristic of black garlic. This article reviews the changes in chemical components and flavor substances during the processing of black garlic, discusses the key factors that influence the evolution of its aroma profile, and analyzes the flavor characteristics of black garlic.

Abstract:Zanthoxylum bungeanum is native to China and is a traditional food seasoning and traditional Chinese medicine. It plays an important role in food processing and disease prevention. In this article, the research progress of Z. bungeanum and its extracts in recent years is illustrated, the active components, extraction methods of extracts and application in food processing are analyzed, and the physiological activity, extraction method, and application in food storage, condiment and other food of Z. bungeanum extracts are discussed, the Z. bungeanum and its extracts in the food industry are prospected.