Abstract:The problem of hidden hunger is a common challenge facing the world.In recent years,China has actively responded to the problem of hidden hunger,and the problem of hidden hunger has been significantly improved.The article summarizes the concept and connotation of hidden hunger,the current situation of hidden hunger in various countries around the world,the important measures and achievements of China in dealing with hidden hunger,and the challenges still facing,and puts forward suggestions on countermeasures in the future,aiming at better promoting the realization of nutrition and health for all people and common prosperity.

Abstract:［Objective ］ For the residue of propolis after supercritical CO2 extraction,the content of flavonoids in the secondary extraction process was detected in real time.［Methods ］ Near-infrared spectroscopy was used to establish a quantitative analysis model by collecting the spectral information and the corresponding chemical values of flavonoids during the extraction process,which was used to detect the changesof flavonoids content in real time and to determine the end point of extraction.［Results ］ The Rc (corrected correlation coefficient ) and RMSEC (corrected root mean square error ) of the model constructed by the PLS (partial least squares ) algorithm after normalization preprocessing were 0.999 1 and 0.044 5,respectively.The Rp (prediction correlation coefficient ) and RMSEP (the root mean square prediction error ) were 0.929 1 and 0.242 7 respectively,which showed that the in-situ monitoring of the model had good regression and prediction ability.［Conclusion ］ Near-infrared spectroscopy can be used to quickly and accurately monitor the flavonoid content in the extraction process of propolis residue,and realize real-time monitoring in situ.

Abstract:［Objective ］ This study aimed to investigate the effect of soluble soybean polysaccharides (SSPS ) on gel formation and properties of soybean protein isolate (SPI).［Methods ］ SPI suspension and gels with different amounts of SSPS were prepared,and SPI suspension and gels without SSPS were used as controls.The structural properties,physicochemical properties and gel properties were determined.［Results ］ During the preparation of SPI into gel,glycosylation reaction occurred between SPI and SSPS,which led to the change of the secondary and tertiary structure of SPI.With the addition of SSPS,the absolute value of zeta-potential decreased and the thermal stability increased.The ionic bond,hydrogen bond,hydrophobic interaction and disulfide bond content of gel decreased,and the covalent bond content of non-disulfide bond increased.When the addition was 10%,the surface hydrophobicity of SPI suspension decreased by 88.42%,the gel hardness decreased by 28.85%,and the water holding capacity increased by 40.72%.The SEM results showed that the addition of SSPS resulted in a loose and porous gel network and a decrease in gel strength.［Conclusion ］ The addition of SSPS in the preparation of SPI gel resulted in glycosylation reaction.With the increase of SSPS addition,the protein structure and gel properties changed more significantly.

Abstract:［［Objective ］］ This study aimed to solve coking scorch caused by excessive local temperature often occurs when microwave heating of fruit and vegetable materials.[Methods ] A coupling model of electromagnetic -heat conduction with dielectric properties varying with temperature was established,and the correctness of the model was verified by experiments.[Results ] When the shape is cube,materials with larger dielectric properties are more likely to form a high temperature accumulation zone far from the center,and when the shape is sphere,materials with larger dielectric properties are more likely to form a high temperature accumulation zone in the center.If the size is the same,the temperature uniformity of the material with smaller dielectric properties is higher,and the temperature uniformity is increased by 43.8% when the dielectric constant is reduced by 24.8%.[Conclusion ] The temperature distribution uniformity of the material can be effectively controlled by adjusting the dielectric characteristics and size of the material.

Abstract:［［Objective ］］ This study aimed to make high -value use of pig blood and improve the application range of pig hemoglobin (Hb).[Methods ] Hb was modified by enzymolysis and phosphorylation,and its optimum preparation conditions and characteristics were explored.The optimal parameters were determined by response surface test to study the effect of enzymatic hydrolysis -phosphorylation of porcine hemoglobin (HP-Hb).[Results ] The optimal parameters for phosphorylation were 10 g/100 mL phosphate addition,pH 9,8 g/100 mL pig hemoglobin peptide (pig hemoglobin peptide,H-Hb) addition,and a reaction time of 2.1 hours.Compared with Hb and H -Hb,HP-Hb showed significantly improved emulsification properties and antioxidant activity.Electrophoresis results indicated no significant change in molecular weight.Structural analysis revealed that the phosphate groups were mostly attached to the N atoms.The change of secondary structure of HP -Hb enhanced its structural stability.[Conclusion ] Enzymolysis phosphorylation co -modification significantly improved the emulsification property,antioxidant property and thermal stability of porcine hemoglobin,indicating that co -modification is a feasible method to improve protein.

Abstract:［［Objective ］］ To improve the menthol adsorption properties of silica.［［Methods ］］ Fragrance -absorbing particles were prepared using silica adsorption -melted menthol oleogel.The impact of palm oil addition ratio on the oleogel hardness,oil binding capacity,and thermodynamic properties was investigated.Comparative particles microstructure,flow properties,and the loaded menthol encapsulation efficiency,storage stabilityand release characteristics to assess the enhancement of silica particle adsorption properties by the oleogel.［［Results ］］ When palm oil addition ratio were 50% and 80%,the oil binding capacity of oleogels were over 90%,and the hardness and peak melting temperature of the gels increased with the palm oil ratio.Microscopic observations revealed the adsorption of oleogels on the surface of silica particles.Encapsulation efficiency of menthol increased from 73.43% to 82.05% and 91.19%,while storage endpoint encapsulation efficiency rose from 30.77% to 69.83% and 80.28%.Concurrently,menthol sustained -release properties were enhanced.［［Conclusion ］］ Oleogel effectively improves the adsorption properties of silica particles for menthol.

Abstract:［［Objective ］］ A droplet digital PCR method for detect allergen mango components was established in this study.[Methods ] Firstly,the chloroplast trnH-psbA gene was selected as the target gene for detect allergen mango components.Secondly,specific primers and probe were designed.Finally,the reaction conditions of droplet digital PCR was optimized to verify the sensitivity and stability of the method.[Results ] This method had been applied to detect allergen mango components in 10 batches of food samples.The results of establishment of droplet digital PCR method was showed good specificity and not cross -react with 10 kinds of other fruits except mango.Under the optimal ddPCR reaction conditions,which were to have the concentration of forward and reverse primers and probe set as 200,200 and 100 nmol/L,respectively,and to have annealing temperature set as 52 ℃,the detection sensitivity of nucleic acid level reached 5 pg/μL,and the detection sensitivity of mango content reached 5 mg/kg,the coefficient of variation of the method was less than 25%.The test results of 10 batches of food samples applied with the method were consistent with the food labels.[Conclusion ] This method has the advantages of being fast,specific,and highly sensitive,making it suitable for the detection of allergenic mango components.

Abstract:［Objective ］ This study aimed to establish a method to determine the content of peptides in edible Jiaosu accurately.[Methods ] After the sample was precipitated with a certain concentration of trichloroacetic acid (TCA ) to remove protein macromolecules,the total hydrolyzed amino acid content and free amino acid content in the sample were determined by amino acid analyzer according to the two national standards GB 5009.124—2016 and GB/T 30987 —2020 respectively.The peptide content is calculated by the difference between the two.For samples containing collagen protein in raw materials,refer to the first method of GB/T 30987,that is,the sulfonic acid type cation exchange lithium column and the corresponding mobile phase gradient and other chromatological conditions,to determine the 17 hydrolyzed amino acid content and free amino acid content including hydroxyproline and their total content in the sample.[Results ] In the range of 0.005~0.250 μmol/mL,the linear correlation coefficients (r) between the peak areas of 17 amino acids and their corresponding amino acid concentrations were greater than 0.999.The recoveries of all hydrolyzed amino acids and free amino acids were in the range of 95.1%~102.2%,and the relative standard deviations (RSD ) were less than 5.39%.[Conclusion ] The method is simple,accurate and reproducible,and is suitable for the determination of peptide content in edible Jiaosu samples.

Abstract:［［Objective ］］ A method of two -dimensional liquid chromatograohy was established to simultaneously determine the content of lactoferrin and immunoglobulin G in dairy products.[Methods ] The pretreated samples were directly injected into the constructed system.Target protein and other effects were separated on a Pharmacia HI -Trap Protein G as the first -dimensional column using a mobile phase consisting of sodium phosphate buffer and glycocoll buffer by gradient elution lactoferrin and immunoglobulin G were separated on a BioCore SEC -300 (4.6 mm ×250 mm,5 μm) as the second -dimensional column using a mobile phase consisting of water and sodium phosphate buffer by gradient elution.[Results ] The results showed that the standard curves of Lactoferrin and Immunoglobulin G were linear with R>0.99.The quantitation limits of Lactoferrin in solid samples was 20 mg/kg while in liquid samples was 13 mg/kg,the recovery rate were 91.0%~107.0% and the RSD were 2.4%~5.3%.The quantitation limits of Immunoglobulin G in solid samples was 34 mg/kg while in liquid samples was 7 mg/kg,the recovery rate were 91.2%~104.0% and the RSD were 2.1%~4.7%.[Conclusion ] The online two -dimensional liquid chromatography system established in the experiment has the advantages of simple pretreatment,high automation,high analysis efficiency,high accuracy and good repeatability,and is suitable for the determination of lactoferrin and immunoglobulin G in dairy products.

Abstract:［［Objective ］］ To establish a method for simultaneous determination of chlorothalonil and its metabolite 4-hydroxychlorothalonil residues in animal -derived food by ultra -high performance liquid chromatography -tandem mass spectrometry.［［Methods ］］ The samples were extracted by oscillating with acetonitrile solution of 1% acetic acid,defatted with n -hexane,purified by matrix dispersible solid phase extractant (PSA,anhydrous magnesium sulfate ),separated by Waters BEH C18 column under a gradient elution program using 0.1% formic acid aqueous solution and acetonitrile as the mobile phases.The anion multiple reaction monitoring model (MRM ) of atmospheric pressure chemical ionization source (APCI ) was used for the determination,and the matrix matching external standard method was used for quantitative determination.［［Results ］］ The linear relationships of chlorothalonil and 4-hydroxychlorothalonil were good in the range of 5~500 μg/L,and the limits of quantitation were 0.005 mg/kg.The average recoveries of chlorothalonil and 4-hydroxychlorothalonil were 69.3%~111.0% and 65.3%~117.9%,respectively.The relative standard deviations of chlorothalonil and 4-hydroxychlorothalonil were 1.6%~10.8% and 1.1%~9.0%,respectively.［［Conclusion ］］ The method is simple,rapid,sensitive,accurate and reliable for simultaneous determination of chlorothalonil and its metabolite 4-hydroxychlorothalonil in animal -derived food.

Abstract:［［Objective ］］ To realize accurate,rapid,and non -destructive testing of meat freshness.［［Methods ］］ Extracting spectral feature information based on a spectral acquisition system,proposed a fast non -destructive detection method for meat freshness (TVB -N) by combining an improved beetle whisker search algorithm with least squares support vector machine.By combining SG smoothing filtering and standard normal variables for data preprocessing,combining window competitive adaptive reweighted sampling and iterative continuous projection for feature selection,regularization parameters and kernel parameters of Least -Square Support Vector Machine were optimized by the Improved Beetle Antennae Search Algorithm,a fast non -destructive detection method for meat freshness (TVB -N) was completed.Analyze the performance of the proposed method through experiments.［［Results ］］ The experimental method could achieve accurate,rapid,and non -destructive testing of pork freshness (TVB -N),with high detection accuracy and efficiency,the detection correlation coefficient was 0.978 1,the mean square error was 0.302 1,and the average detection time was 0.031 seconds.［［Conclusion ］］ A fast non -destructive testing method for meat freshness (TVB -N) can be achieved by combining spectral detection and intelligent algorithms.

Abstract:［［Objective ］］ To achieve rapid and accurate determination of ash content in wheat flour.［［Methods ］］ By preprocessing wheat raw materials and analyzing key influencing factors such as milling time and conductivity in depth,these factors were introduced as characteristic variables into a random forest regression model to construct a wheat flour ash content determination model.The final determination result was obtained by calculating the arithmetic mean,achieving rapid determination of ash content in wheat flour.［［Results ］］ The method was basically consistent with the actual results,with a measurement error of less than 0.01 g/100 g and a repeatability fluctuation difference of less than 0.01 g/100 g.The average measurement time was 24 minutes.［［Conclusion ］］ The experimental method has high measurement accuracy and repeatability,significantly improving the measurement efficiency.

Abstract:［［Objective ］］ To solve the problem that pineapple dimensions are not easy to obtain and lack of processing data during the processing of pineapple automated peeling machine.［［Methods ］］ The cylindrical coordinate system was used to describe the positional coordinates of the pineapple surface points,the required parameters were calculated by combining the contact measuring method and triangulation method,the overall scheme of the pineapple outer contour measuring mechanism was designed,the static force and buckling analysis of the measuring rod was carried out by ANSYS,and the experimental bench was built to carry out the verification experiments.［［Results ］］ the maximum stress of the measuring rod during the measurement process was 32.463 MPa,and the maximum deformation was 0.21 mm,which meets the requirements of structural rigidity;The maximum error of the measurement test was 1.8 mm,which could be controlled within 1%,and the average measurement time was 31.6 and 35.2 s.［［Conclusion ］］ The measurement accuracy and time of the experimental setup can satisfy the needs of the pineapple's actual production and processing.

Abstract:［［Objective ］］ Improved cold chain transportation equipment and analyzed the impact of active and passive dual modes on the environmental distribution characteristics inside cold chain containers.[Methods ] An active and passive dual -mode refrigerated container (temperature control range is -1~10 ℃) was proposed,which integrated refrigeration unit,fiber air supply pipe and phase -change cold storage plate.The system operated in passive cooling mode,and switched to active cooling mode when the air temperature inside the box was greater than 10 ℃.[Results ] The results showed that the velocity distribution in the active and passive dual mode box was uniform,and the air flow could reach all parts of the box.The temperature distribution in the active release mode was uniform,the temperature gradient in the box was small,and the maximum temperature difference was only 0.3 ℃.The temperature gradient in the passive release mode was slightly larger and the temperature non -uniformity was higher than the active release mode.Compared with the passive refrigeration mode alone,the active and passive dual mode could effectively ensure the long -term transportation of the temperature zone below 10 ℃,which was conducive to the refrigerated transportation of most fresh goods.[Conclusion ] The design of active and passive dual -mode cold chain container has great potential for energy optimization,uniform flow field,stable temperature and strong practical value.

Abstract:［［Objective ］］ To investigate the influence of material slip on the inner wall of the barrel and the surface of the screw on the extrusion process of the co -rotating twin screw.［［Methods ］］ The 3D model is designed by the relative motion method,and different slip boundary conditions are set and simulated by the finite element method.The relevant physical field data are obtained by simulation analysis,and the volume flow rate is calculated.The physical field of the extrusion process is studied.［［Results ］］ Compared with the non -slip condition,the pressure in the flow channel decreases,the shear rate decreases,and the viscosity increases under the screw slip condition.Under the condition of wall slip,the pressure decreases,the shear rate decreases,and the viscosity increases at the gap between the screw and the barrel.On the contrary,the pressure increases,the shear rate increases,and the viscosity decreases at the screw engagement.The analysis of the volume flow rate in the extrusion process showed that the yield increased by 28% under the screw slip condition,and the yield decreased by 62.5% under the wall slip condition.［［Conclusion ］］ The occurrence of the wall slip phenomenon helps to improve the shear ability of the screw at the screw engagement,and the occurrence of the screw slip phenomenon is beneficial to improve the extrusion yield of the co -directed twin screw.

Abstract:［［Objective ］］ The processing technology of round scad (Decapterus maruadsi) fish balls with chicory polysaccharide was optimized and its storage characteristics were analyzed.[Methods ] The effects of chicory polysaccharide (CP) supplemental level,corn starch supplemental level,salt supplemental level,water supplemental level,complex phosphate supplemental level and gel temperature on the texture and comprehensive score of scad fish balls were investigated.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The processing technology of chicory polysaccharide scad fish balls was optimized based on the comprehensive score.The microstructure of the fish balls was observed by optical microscope and scanning electron microscope,and the changes of physicochemical parameters of the fish balls were analyzed during refrigeration at 4 ℃.[Results ] The texture comprehensive score,was constructed,based on the principle component analysis method to extract common factors,and it was calculated as follows:Y=0.343X1+0.349X2+0.350X3.When the water content was 12.41%,the corn starch content was 25.09% and the CP content was 7.90%,the maximum comprehensive score of the fish was 1.489 5±0.017 0.The microstructure results showed that the fish balls supplemented with 7.90% CP could significantly improve the overall structure of the fish balls compared with the blank control group,making the microstructure fine and uniform,and the cross -linking degree of internal gel networks enhanced.Stored at 4 ℃ for 10 days,the sample group supplemented with CP had less drip loss,more stable pH,and slower changes in volatile base total nitrogen and malondialdehyde values than the blank control group.[Conclusion ] The fish balls prepared in this study have good quality characteristics,|and the texture and storage resistance of the balls can be effectively improved by adding CP.

Abstract:［Objective ］ This study aimed to analyze the main residual bacteria and control the bacterial growth effectively.［Methods ］ The 16S rDNA technology was used to identify the main residual bacteria.The compound antibacterial experiments were carried out to kill the heat-resistance residual bacteria which were screened by high temperature test.［Results ］ A total of 47 strains of genera belonging to 8 strains of genera were isolated from 5 groups of samples,including raw and auxiliary materials,final RDEs products spoilaged samples etc.The 8 strains of genera were Bacillus,Streptococcus,Moraxella,Alkalihalobacillus,Kurthia,Lactococcus,Enterococcus and Vagococcus respectively.It was found the RDEs easily caused secondary pollution after mixing the sauce materials contained Bacillus.After high-temperature sterilization,some Bacillus remained in the RDEs which were the same as the spoilage RDEs.Among them,Bacillus genera C7-1 and C 8-3 have the strongest heat resistance.Adding 0.2 g/kg ε-polylysine and 0.5 g/kg citric acid effectively inhibited the growth of two types of Bacillus subtilis.［Conclusion ］ For the RDE products,0.2 g/kg ε-polylysine and 0.5 g/kg citric acid were combined with high-temperature sterilization at 110 ℃ for 10 minutes for validation testing.There was no evidence of spoilage or bagging happening from the RDE products after being stored at （36±2） ℃ for 30 days.

Abstract:［［Objective ］］ To realize rapid and accurate measurement of both internal and external quality of tomatoes,and improve the efficiency and quality of tomato grading.［［Methods ］］ Based on machine vision and spectroscopy technology,proposed a tomato comprehensive quality grading method which combined external and internal quality.By optimizing the YOLOv 8 model in four aspects (lightweight convolution,small object detection layer,CBAM attention mechanism,and loss function ),external defect detection was completed,and external quality grading was achieved by combining fruit shape index and tomato size.Complete tomato internal quality grading through preprocessing methods,feature extraction methods,and improved particle swarm optimization using least squares support vector machine.Analyzed the performance of the proposed grading detection method through experiments.［［Results ］］ The proposed method could achieve comprehensive quality testing of tomatoes with high accuracy and efficiency.The accuracy of external quality grading >93.00%,the accuracy of internal quality grading >86.00%,the accuracy of fusion quality grading >96.00%,and the average grading time <0.25 s.［［Conclusion ］］ Combining machine vision and spectral detection technology can achieve rapid,non -destructive,and accurate evaluation of tomato comprehensive quality.

Abstract:［Objective ］ To investigate the effects of an infant juice canned auxiliary food on acute inflammation and antioxidant activity in young mice.[Methods ] 70 mice were divided into blank group,model group,low dose group (8.697 9 g/kg ),middle dose group (17.395 8 g/kg ),high dose group (34.791 6 g/kg ),high dose group (69.583 2 g/kg ) and positive drug control group.Adopting croton oil -induced acute ear edema model in mice to evaluate the effects of juice canned supplementary food on acute inflammation in young mice;calculated the swelling rate of left ear in each group of mice except the blank group.The levels of TNF -α,IL-2,IL-6 and IL -1β in serum were detected by ELISA.HE staining was used to detect the pathological morphology of liver tissue in mice.Electronic tongue for taste analysis.The antioxidant capacity (DPPH free radical scavenging ability,·OH free radical scavenging ability of infant canned auxiliary food was determined by ultraviolet spectrophotometry.[Results ] Compared with the blank group,the left ear swelling of the model group was 周一苗 （1981 —），女，湖南中医药大学讲师，硕士。E-mail：15988874 @qq.comobvious,the contents of TNF -α,IL-6 and IL -1β in serum were significantly increased (P<0.05),the content of IL -2 was significantly decreased (P<0.05),and the infiltration of inflammatory cells in liver tissue was obvious.Compared with the model group,the swelling degree of the left ear of the mice in the low,medium,high and ultra -high dose groups gradually decreased with the increase of the dose (P<0.05),and the contents of TNF -α,IL-6 and IL -1β in the serum decreased.The difference was statistically significant (P<0.05),and the degree of decrease increased with the increase of the dose.The content of IL -2 in the high -dose and ultra -high -dose groups of mice increased (P<0.05),and the inflammatory symptoms were alleviated.The results of HE staining showed that the degree of nuclear swelling in liver tissue of mice in the medium,high and ultra -high dose groups was significantly improved,and the diffuse inflammatory cell infiltration was reduced.The antioxidant results showed that the IC50 of DPPH free radical scavenging rate and OH free radical scavenging rate were 0.023 mg/mL and 0.022 mg/mL (based on total phenols in the sample ),respectively.[Conclusion ] This kind of infant juice canned auxiliary food has a good anti -inflammatory effect on the acute inflammation of young mice caused by croton oil.

Abstract:［［Objective ］］ To solve the problem of adverse side effects of anti -vertigo drugs and to develop functional foods with the same source of medicine and food as anti -motion sickness.［［Methods ］］ After 7 days of adaptive feeding,50 mice were divided into normal group,model group,positive drug group,Gastrodia H group and Gastrodia L group,and the mouse motion sickness model was constructed by rotational stimulation method,and the ultrafine powder of Gastrodia (gastrodin content 1.05%) was administered by gavage,and the treatment effect of Gastrodia on motion sickness model mice was evaluated by behavioral indicators such as motion sickness reaction index,balance beam test and spontaneous activity test.［［Results ］］ The MSI value of mice in the normal group was 2.11±0.59,and the corona response index of the mice in the model group was significantly increased (P<0.001),indicating that the experimental animals were successfully modeled.Compared with the model group,the corona response index of Gastrodia H group and Gastrodia L group decreased by 55.8% (P<0.01) and 43.4% (P<0.05).Compared with the model group,the time of passing the balance beam in Gastrodia H group was (29.00±19.56) s,which was significantly shorter than that of the model group (P<0.05),and its balance beam behavior score was reduced by 33.3% (P<0.05).The total distance of spontaneous activity in the H and L groups increased by 399.1% and 326.4%,respectively,which was significantly higher than that in the model group (P<0.05).［［Conclusion ］］ Gastrodia ultrafine powder has a relieving effect on motion sickness in model mice,and there are no adverse side effects.

Abstract:［Objective ］ To improve the deep processing and high-value utilization of citrus peels.［Methods ］ The active components of the peel flavedo （C.aurantium var.daidai Tanaka,C.Kawachiensis and C.Sudachi ） were extracted with different solvents,the antioxidant activity was determined by DPPH and ABTS free radical scavenging rate,and the antibacterial activity was determined by inhibition zone，microbroth dilution method and antibacterial kinetics.［Results ］ It was showed that the yield,active substance content,antioxidant activity and antibacterial activity of methanol extract were better than those of petroleum ether and n-hexane.The order of antioxidant activity of the extracts was C.Sudachi >C.aurantium var.daidai Tanaka >C.Kawachiensis,and the DPPH and ABTS free radical scavenging rates of methanol extract of C.Sudachi were 83.86% and 69.14%,respectively.Extracts could inhibit four foodborne pathogenic bacteria,among which had the most significant the inhibitory effect on Staphylococcus aureus （P<0.05）.The order of antibacterial activity of flavedos extracts was C.Sudachi >C.aurantium var.daidai Tanaka >C.Kawachiensis,and the methanol extracts of C.Sudachi had the strongest antibacterial effects,of which the diameters of the inhibition zone against Escherichia coli,Salmonella and Staphylococcus aureus were 10~15 mm.［Conclusion ］ The flavedo of citrus peel has strong in vitro antioxidant activity and antibacterial activity,methanol is the best extraction agent for the extraction of the flavedo ’s active substances.

Abstract:［Objective ］ This study aimed to further develop the antioxidant activity function of Microctis folium leaves.［Methods ］ M.folium leaves extracts of petroleum ether,dichloromethane,ethyl acetate and water were obtained by solvent extraction to determine their antimicrobial activities against common bacteria in nosocomial infections,and the antioxidant activities were evaluated by determining the scavenging capacities of the extracts of different polarities against DPPH radicals,hydroxyl radicals and ABTS radicals.［Results ］ The extracts showed significant antibacterial effects against Staphylococcus aureus and Acinetobacter baumannii,with the best activity of ethyl acetate extract and water extract,but no inhibitory effect against Klebsiella pneumoniae,Escherichia coli and Pseudomonas aeruginosa.The aqueous extract had the best scavenging effect on DPPH radicals with an IC50 value of (0.093 2±0.015 0) mg/mL,while the ethyl acetate extract had the best scavenging effect on hydroxyl and ABTS radicals,with an IC50 value of (0.451 7±0.051 0) mg/mL for scavenging hydroxyl radicals.［Conclusion ］ The different solvent extracts of M.folium,especially ethyl acetate extract and water extract,have the potential to be researched and developed as natural antimicrobial agents and natural antioxidants.

Abstract:［［Objective ］］ This study aimed to optimize the production process of composite red ginseng cream to enhance its whitening effects.[Methods ] The preparation process conditions of the composite Panax ginseng cream were optimized using orthogonal tests,assessing active ingredient content,antioxidant capacity,tyrosinase inhibition,and suppression of melanin production in B 16 mouse melanoma cells.[Results ] The optimal conditions for preparing the composite red ginseng cream were material -liquid ratio 1∶6 (g/mL ),inoculation of lac tic acid bacteria 1%,and fermentation at 37 ℃ for 2 d.Under the control of these conditions,the cream contained 15.5 mg/g of total saponins,8.2 mg/g of total flavonoids,and 331.5 mg/g of polysaccharides.The IC50 values for DPPH free radicals,ABTS free radicals,and PTIO free radicals were 561.5,423.1,and 512.1 μg/mL,respectively.While the IC50 values for inhibiting tyrosinase activity and melanin production in B 16 mouse melanoma cells were 721.2 and 497.2 μg/mL,respectively.[Conclusion ] The optimized preparation of red ginseng cream,using a material -liquid ratio of 1∶6 (g/mL ),1% lactic acid bacteria,and 2 d fermentation at 37 ℃,achieved effective whitening properties through antioxidant and melanin -inhibitory actions.

Abstract:［［Objective ］］ This study aimed to develop an efficient extraction process for polysaccharides from southern Shaanxi Polyporus umbellatus using ultrasonic -assisted ionic liquid extraction and evaluate the antioxidant activity of the extract. [Methods ] Use the ultrasonic auxiliary ionic liquid method to extract poronalt polysaccharides,and conduct five -level orthogonal experiments on the basis of single -factor testing.Examine the effects of extracting time,extraction temperature,material liquid ratio and 1-ethyl -3-methylimramidazole acetate quality concentration of the extraction rate of pomollagium polysaccharides.Optimize the process of extracting the poriaon polysaccharide in the liquid liquid of the ultrasonic auxiliary ion liquid.Additionally,the DPPH free radicals clearance and OH free radicals to remove the antioxidant capacity of poronaldium polysaccharides.[Results ] Optimal extraction conditions were achieved with a 60 min ultrasonic time,extraction temperature of 70 ℃,a solid -to-liquid ratio of 1:25 (g/mL ),and a [EMIM ]AC was 3 g/L.Under this condition,the extraction rate of polymal polysaccharides is 8.74%.The extracted polysaccharides showed significant antioxidant activity,effectively scavenging DPPH and OH free radicals.[ConclusionConclusion ] The Ultrasonic -Assisted Ionic Liquid extraction process is efficient and feasible for extracting P.umbellatus polysaccharides,yielding a high extraction rate and strong antioxidant activity.This method enhances the potential application of P.umbellatus polysaccharides as natural antioxidants.

Abstract:［［Objective ］］ This study aimed to investigate the effect of brown rice particle size on the quality of brown rice noodles. ［［Methods ］］ Brown rice flours with average particle sizes (D[4,3]) of 370,86,62,47,and 30 μm were prepared using low -temperature impact milling.Noodles were made from each flour,and their starch short -range ordered structure,crystalline structure,cooking quality,and texture properties were analyzed. ［［Results ］］ Both the short -range order and relative crystallinity of starch in brown rice noodles first increased and then decreased with decreasing particle size.Hardness and chewiness also followed this trend.Noodles prepared from flour with a moderate particle size (D[4,3] of 86 μm) showed the highest starch order,crystallinity,hardness and chewiness,indicating optimal quality. ［［Conclusion ］］ Moderate milling produces brown rice flour with an ordered structure,enhancing the hardness,chewiness and overall quality of brown rice noodles.

Abstract:［［Objective ］］ This study aimed to explore the effect of cavitation -oxidation synergy on decolorization of raw sugar solution was studied.［［Methods ］］ An impact -jet hydrodynamic cavitator was used as the equipment for generating cavitation and the H2O2-VC solution was used as the oxidation system.A comparative study was conducted to assess the effects of hydrodynamic cavitation and conventional stirring on the oxidative decolorization of sugar juice,and the process conditions of sugar juice decolorization were optimized using orthogonal experiments.［［Results ］］ When the dosage of 5% H2O2 solution was 3 mL,the dosage of 100 g/L VC solution was 10 mL,the cavitation time was 3 min,the inlet pressure was 0.2 MPa,the solution temperature was 70 ℃,the throat diameter was 0.5 mm,and the solution volume was 150 mL,the decolorization effect of sugar juice was the most obvious,and the decolorization rate of the sugar juice was 60.72%.［［Conclusion ］］ The interaction between cavitation and oxidation can achieve the effective degradation of pigments in sugar juice.

Abstract:［［Objective ］］ This study aimed to develop the application of Polygonum lapathifolium in Luzhou -flavor Fuqu.[Methods ] In the process of making Luzhou -flavor Fuqu,P.lapathifolium was added.The culture conditions such as the addition amount of P.lapathifolium,the inoculation amount of Luzhou -flavor Daqu,the moisture content and the culture time were optimized.The number of bacteria,the number of yeasts and the activity of glucoamylase were used as indicators to determine the optimal culture conditions.Under the optimal process conditions,GC-MS was used to detect the volatile flavor components in Luzhou -flavor Fuqu Baijiu.[Results ] When the addition amount of P.lapathifolium was 8%,the inoculation amount of Luzhou -flavor Daqu was 4%,the moisture content was 55%,and the culture time was 48 h,the number of bacteria in Fuqu was 6.22×107 CFU/g,the number of yeasts was 6.14×108 CFU/g,and the glucoamylase activity was 671 U/g.57 and 51 volatile flavor components were detected in Luzhou -flavor Fuqu Baijiu with and without P.lapathifolium.[Conclusion ] The addition of P.lapathifolium could improve the quality of Luzhou -flavor Fuqu and enrich the flavor substances of liquor body.

Abstract:［［Objective ］］ In order to explore the effect of superfine grinding on the quality characteristics of Morchella esculenta powder.［［Methods ］］ Vibrating superfine grinding used to prepare M.esculenta powder and the effects of different superfine grinding times on the physicochemical properties and nutrient dissolution were studied.［［Results ］］ With the increase of superfine grinding time,the specific surface area of M.esculenta powder significantly increased,the median particle size D50 decreased gradually,and the micron level could reach in 5 minutes of superfine grinding;The particle size was more well -distributed and the color of the powder was brighter after superfine grinding;The angle of repose,sliding angle and oil holding capacity reached the equilibrium point at 5 minutes,10 minutes and 10 minutes respectively,and there was no significant change in increasing superfine grinding time.The water holding capacity gradually decreased after reaching the maximum at 5 minutes.while,the bulk density and tap density showed a decreasing trend;With the extension of superfine grinding time,the content of polysaccharide increased continuously,the soluble dietary fiber content decreased after increasing,and reached the highest level at 15 minutes.No significant change was found in protein content and DPPH free radical clearance rate.［［Conclusion ］］ The physicochemical properties of M.esculenta powder could be significantly affected by superfine grinding and the ultrafine particle size can be selected based on the practical processing needs and purposes.

Abstract:The traditional detection methods for condiments have the disadvantages of time -consuming,high cost and destructive detection,while the near infrared spectroscopy （NIRS ）is a fast,accurate,nondestructive and convenient method,which has been used in condiment industry.With the development of chemometrics,electronic information technology and instrumentation hardware,the near infrared spectroscopy is increasingly improved.This review expounds the classification and common detection methods of condiments,and summarizes the principle,characteristics and rapid detection model of NIRS.The principle,characteristics and rapid detection model of NIRS are outlined.The research progress of near infrared spectroscopy in condiment in recent years is reviewed,including ingredient detection,adulteration identification,brand traceability and quality detection.In addition,the development trend of NIRS application in the condiments industry is outlooked,with a view to providing new ideas for the efficient development of non -destructive testing technology for condiments quality.

Abstract:Anthocyanin is a kind of green and safe water -soluble pigment from plants,has excellent antioxidant and antibacterial properties,as well as sensitive pH response.Based on the structure and biological activity of anthocyanins,this review focused on the research progress of anthocyanins in the field of food preservation packaging and freshness indication,and analyzed the application status and development trend of anthocyanin -based composite films and microcapsules as well as anthocyanin -based freshness indication labels.

Abstract:Astaxanthin is primarily found in both free and esterified forms in nature,With astaxanthin esters presenting various structural variations.These forms differ significantly in their digestive,absorption,and health -related functions compared to free astaxanthin.This review provides a comprehensive overview of the latest research regarding the sources,digestion and absorption characteristics,and health benefits of astaxanthin esters,based on an analysis of domestic and international studies.It examines how the presence of fatty acids affects the digestion and absorption of astaxanthin ester and discusses their functional activity and potential mechanisms.Additionally,the review highlights existing challenges in the development and utilization of astaxanthin esters.

Abstract:Nutritional intervention can slow down or prevent diabetes complications,which has become the consensus of scientists around the world,and has attracted the attention of more and more researchers in related fields.Nutritional intervention has gradually achieved remarkable results in the field of diabetes treatment.This article reviews the research progress in this field at home and abroad in recent years from the perspectives of the pathogenesis of diabetes,differences in nutrient requirements,and nutritional intervention strategies for diabetes.This paper expounds on the difference of nutrition requirements in different stages of diabetes and different populations,and puts forward the corresponding nutrition intervention strategies and the implementation plans of nutrition intervention in different chronic complications of diabetes.

Abstract:Plant extracts contain natural active ingredients,offering benefits such as health,ecofriendliness,and sustainability.Traditional chemical preservatives,however,can contribute to environmental pollution and pose health risks,limiting their suitability for long -term use.This underscores the need for natural,eco-friendly preservative solutions..Plant polyphenols and essential oil are the primary plant -derived compounds currently applied in the meat industry,valued for their antioxidant and antibacterial properties.These compounds show promise as natural preservatives,potentially replacing chemical options while preserving the sensory quality and extending the shelf life of meat products.In addition to ensuring food safety and supporting essential processing qualities,plant extracts help preserve the sensory attributes of meat products,thereby extending shelf life.This article reviews the primary quality changes meat products undergo during storage and highlights the common preservation techniques.Emphasis is placed on the preservation mechanisms of plant polyphenols and essential oils in meat products,as well as their current applications.This overview aims to provide a theoretical foundation for advancing the development of natural,plant -based preservatives for the meat industry.