Abstract:Objective To explore the effects of different production processes on the material basis of Aloe vera as a health food raw material, and to establish a rapid screening method for assessing production process consistency.Methods Plant metabolomics technology, compound toxicity endpoint screening, and mass spectrometry were used to analyze the impact of different ethanol volume fractions on the material basis of A. vera. A method for rapid screening of A. vera production process consistency was established through production process categorization, differential chemical compound screening, and quantitative determination. Acute oral toxicity tests were conducted to assess the toxicity of typical A. vera extracts.Results Compared with aqueous extraction, ethanol extraction significantly affected the main material basis of A. vera. However, increasing ethanol volume fraction did not significantly alter the main material basis of A. vera. Aloenin, aloin, aloe-emodin-8-O-glucoside, chrysophanol-8-O-glucoside, and aloe-emodin could be used as signature components for rapid screening of A. vera production process consistency.The safety of A. vera extracts was confirmed.Conclusion The content of aloenin, aloin, aloe-emodin-8-O-glucoside, chrysophanol-8-O-glucoside, and aloe-emodin do not significantly increase with the elevation of ethanol volume fraction. These compounds can be used to distinguish the actual production processes of A. vera extracts.

Abstract:Objective To investigate the changes in flavor compounds during chili oil storage and provide a theoretical basis for predicting its shelf life and quality control.Methods Gas chromatography-ion mobility spectrometry (GC-IMS), sensory evaluation, and electronic nose techniques were used to analyze and detect the volatile flavor components of chili oil stored for 0, 45, 90, and 135 days.Results A total of 93 volatile compounds were identified in chili oil, mainly including aldehydes, ketones, olefins, alcohols, and nitrogen-containing compounds. Using the relative odor activity value (ROAV) method, 18, 21, 21, and 20 key volatile flavor compounds were identified at 0, 45, 90, and 135 days of storage, respectively, primarily consisting of alcohols, aldehydes, ketones, olefins, esters, and sulfur-containing compounds. Sensory evaluation results indicated that color and overall acceptability showed no significant differences across different storage periods, while aroma and taste exhibited significant differences (P<0.05). Electronic nose analysis revealed no significant difference between samples stored for 90 and 135 days, indicating that the odor profile of chili oil stabilized after 90 days.Conclusion Storage time significantly affects the composition of flavor compounds and sensory characteristics of chili oil, with odor components tending to stabilize after 90 days. This critical point provides an important reference for determining the shelf life of chili oil.

Abstract:Objective To explore the changes in the texture and noodle quality of potato flour and cooked flour pasta sheets under different salt addition levels.Methods The effect of salt addition on the texture and quality of potato flour pasta sheets was investigated. Principal component analysis (PCA) was used to reduce the dimensionality of texture data, and infrared spectroscopy was used to analyze protein structural changes. Correlation analysis was conducted using fuzzy sensory evaluation.Results The primary principal component of pasta sheet texture is the hardness factor, which shows a strong correlation with breakage rate, cooking loss rate, and other texture characteristics. The second principal component represents elasticity, with a strong correlation to toughness and tensile properties. The overall texture evaluation is more influenced by the primray principal component. The ordered structure content in raw potato flour pasta sheets is higher than in cooked flour pasta sheets. The texture, sensory properties, tensile characteristics, and cooking performance of the pasta sheets are optimal when salt is added at 0.8% and 1.0%, respectively.Conclusion A moderate addition of salt improves noodle quality. Salt influences pasta sheet texture by influencing the conformation of protein networks in the pasta sheets. Pasta sheet texture is closely related to noodle quality, and cooked flour noodles are less affected by salt, showing more stable properties.

Abstract:Objective To investigate the effects of different NaCl concentrations on the binding of proteins to small molecules.Methods The β-lactoglobulin and anthocyanin were selected as the target protein and small molecule, respectively. Molecular dynamics simulations were conducted to study the binding patterns and protein structural changes under five NaCl concentrations (0, 0.25, 0.50, 0.75, and 1.00 mol/L).Results Anthocyanin mainly bound to the hydrophobic cavity of β-lactoglobulin. In the 150 ns molecular dynamics simulations, the protein structure remained stable at each NaCl concentration, and its binding with the small molecule was steady. However, with the increase in NaCl concentration, the hydrogen bonds between proteins, hydrophobic surface area, and α-helix content decreased, while the β-sheet content increased within the 0.75 mol/L NaCl concentration range. The binding free energy of the two components first increased with NaCl concentration, reached a maximum at 0.50 mol/L, and then gradually decreased. At 1.00 mol/L, it was even much lower than the control group, mainly due to the simultaneous weakening of van der Waals forces, hydrogen bonding, and hydrophobic interactions under 1.00 mol/L NaCl. Small molecules also moved from the interior of the hydrophobic cavity toward the surface at the protein binding site.Conclusion The amount of NaCl added in the food system significantly affects the binding of proteins to small plant molecules, which may further affect the properties of proteins and the biological activity of small molecules.

Abstract:Objective In order to study the properties and application effect of micro-nano potato starch fat mimics.Methods The enzymatic hydrolysis potato starch fat mimics was treated by dynamic ultra-high pressure micro-jet technology, and it was applied to replace fat in chiffon cake.Results The results showed that the particle size of fat simulant particles decreased from 3 550.33 nm to 532.40 nm, the solubility increased from 84.24% to 92.22%, and the branching degree decreased from 14.57% to 12.84% after the treatment of dynamic ultra-high pressure micro-jet technology.After dynamic ultra-high pressure micro-jet treatment, the micro-nano potato starch fat mimics did not form new functional groups, but the peak intensity of infrared spectrum changed, the fluorescence intensity decreased, the pyrolysis rate decreased, and the thermal stability of the system increased.Conclusion The specific volume, sensory quality and texture characteristics of chiffon cake made from micro-nano potato starch fat simulant are better than those made by enzymatic hydrolysis fat simulant, and the fat replacement rate is increased by 10%.

Abstract:Objective To obtain high-quality taro pulp steamed bread.Methods Ultrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of dough, rheological properties, specific volume, texture, and color difference of steamed bread were investigated.Results Ultrasonication improved the extensional and rheological properties of taro pulp dough, reduced the free sulfhydryl content, and enhanced the order and stability of the gluten network structure. The specific volume, appearance, and textural properties of the steamed bread were also superior to those of the control group. When the ultrasonic power was 450 W, the dough showed optimal viscoelasticity, the free sulfhydryl content decreased by 30.51%, the specific volume of the steamed bread increased by 8.79%, and the hardness decreased by 21.61%. The surface of the steamed bread was smooth, and the inner texture was small and uniform in voids.Conclusion Ultrasonic treatment can improve the processing characteristics of taro pulp dough, with the best improvement observed at an ultrasonic power of 450 W.

Abstract:Objective In this study, an optimized strategy was proposed to address the limitations of current methods for detecting selenium species in selenium-enriched edible oils, such as the transformation between selenium species, long enzymatic hydrolysis time, and the limited number of detectable selenium species.Methods Protease K-assisted hydrolysis was performed using accelerated solvent extraction, and a high performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP-MS) method was established.Results At 40 ℃, with a proteinase K dosage of 35 mg and a static extraction time of 5 min, the extraction rate of selenium species could reach a maximum of (83.65±2.36)%. Eight target selenium species could be effectively separated within 20 min, with good linearity in the range of 2~100 μg/L (R²≥0.999 3), detection limits of 0.20~0.60 μg/kg, quantification limits of 0.60~1.80 μg/kg, spiked recovery rates between 82.3% and 112.3%, and relative standard deviations ≤5.60%.Conclusion This method improves the efficiency and accuracy of selenium speciation analysis.

Abstract:Objective To address the cumbersome manual pre-column derivatization steps and poor derivative stability encountered in traditional chromatography when determining biogenic amines, so as to improve the efficiency and accuracy of detection.Methods In this study, an amino acid analyzer method is established for the simultaneous determination of eight biogenic amines (i.e., putrescine, histamine, cadaverine, spermidine, octopamine, spermine, tyramine, and phenylethylamine) in aquatic animal products. The aquatic animal product samples are extracted using a sulfosalicylic acid solution, which is followed by high-speed refrigerated centrifugation, elution with potassium salt buffer, separation using a potassium ionic sulfonic acid based strong acid cation exchange chromatographic column, online derivatization with ninhydrin at 130 ℃, and detection at 570 nm.Results The linear ranges for the eight biogenic amines are 1.0~50.0 mg/L with correlation coefficients (R²) greater than 0.994 7. The limits of detection range from 2.5 to 5.0 mg/kg, and the limits of quantification range from 8.3 to 16.7 mg/kg. The spike recovery rates for the three matrices range from 62.2% to 119.2%. The derivatization conditions and equipment stability are satisfactory, with relative standard deviations (RSD) of peak areas ranging from 0.43% to 3.89% and RSD of retention time ranging from 0.050% to 0.334%.Conclusion This developed method exhibits excellent stability, sensitivity, recovery, and accuracy. It is a rapid and simple approach for the detection of the eight biogenic amines in aquatic animal products.

Abstract:Objective To understand the residue status of six pesticides in fruits and vegetables in northeast Chongqing and the associated health risks to local residents.Methods Six pesticides were detected and evaluated for safety using gas chromatography combined with the index of food safety (IFS).Results Among the six pesticides, dieldrin was not detected, while the remaining five pesticides were detected. The average residual concentrations of the five pesticides in seven types of fruits and vegetables were as follows: procymidon 0.265 mg/kg, biphenthrin 0.037 mg/kg, beta-cyfluthrin 0.073 mg/kg, cypermethrin 0.060 mg/kg, and deltamethrin 0.025 mg/kg. Among all the samples, beta-cyfluthrin had the highest detection rate (25.34%), followed by procymidon (18.46%), with deltamethrin having the lowest detection rate (5.52%). The exceedance rate was highest for beta-cyfluthrin (1.00%), followed by procymidon (0.90%), while deltamethrin had the lowest exceedance rate (0.09%). The safety evaluation showed that both the single-pesticide average IFS and multiple-pesticide average IFS for the five detected pesticides were all less than 1.Conclusion The fruit and vegetable samples sold in northeast Chongqing do not pose significant health risks to humans.

Abstract:Objective To optimize the structure of gas-phase rotary heat exchanger and address low heat transfer efficiency of gas-phase rotary heat exchanger with single-blade shell-side structure.Methods The performance of three kinds of shell-side heat exchangers is analyzed by establishing a simplified model and computational fluid dynamics (CFD) method. Taking the shell-side pressure drop and convective heat transfer coefficient as the test indexes, this study explores the influence of main parameters such as the number of working circles, blade height, and blade width on the shell-side pressure drop and convective heat transfer coefficient and conducts optimization and verification.Results The overall performance of the six-blade heat exchanger is better, with the shell-side pressure drop reduced by 7%~8% and the convective heat transfer coefficient increased by 8%~10%. In the case of 3 working circles, the blade height of 45.05 mm, and the blade width of 4.79 mm, the minimum shell-side pressure drop of the six-blade heat exchanger is 6.95 kPa, which is 15%~21% lower than that before optimization. The maximum convective heat transfer coefficient is 183.35 W/(m²·K), which is 10%~12% higher than that before optimization. The error between the simulated value and the experimental value of shell-side pressure drop is ≤6%, and the error between those of the convective heat transfer coefficient is ≤5%. The optimization results are reliable.Conclusion With the optimized shell-side structure, the gas-phase heat exchanger has good heat transfer performance.

Abstract:Objective To improve the uniformity of airflow in the cold air fermentation room.Methods Numerical simulations were performed using Fluent software, with average velocity and velocity non-uniformity coefficient as evaluation indexes. Under constant supply air volume, the influence of inlet duct taper on the airflow at each supply air outlet was studied. The distribution characteristics of airflow velocity in the cross-section of the fermentation room under different air supply methods were examined. A circulating air supply mode was then developed, and the optimal time proportion of each air supply method within a cycle was analyzed.Results As the taper of the inlet duct increased, the airflow at the starting supply port gradually decreased, while the airflow at the end increased. The best air supply uniformity in the inlet duct was achieved when the taper was 7∶5. Compared with double-sided air supply, single-side air supply resulted in a higher average speed, which is beneficial for moisture evaporation. However, the uniformity of the flow field was poor, which decreased the material quality. In the circulating air supply mode, the best uniformity of the flow field velocity was achieved when the working time of the double-sided, left-side, and right-side air supply accounted for 64%, 18%, and 18% of the cycle, respectively. Compared to single double-sided air supply, the uniformity of the flow field velocity improved by 16.4%, and the average speed increased by 13.2%.Conclusion By improving the inlet duct taper and optimizing the air supply mode, the uniformity of airflow in the cold air fermentation room was enhanced.

Abstract:Objective To study the effect of different partition plates on the efficiency of oil extraction from Camellia seeds with different oil content in Guizhou and to evaluate the applicability of hydraulic pressing technology to oil extraction from Camellia seeds in Guizhou.Methods Oil content in Camellia seeds from different production areas in Guizhou is detected, and Camellia oleifera seeds from Yuping and Guiyang and Camellia weiningensis seeds from Weining with different oil content are selected as raw materials. Tests of oil extraction by hydraulic pressing are conducted with a non-perforated plate, a perforated plate, and a perforated and carved plate as partition plates to analyze the oil yield, residual oil rate, and oil extraction rate. Screw pressing is used as a control, and a perforated and carved plate is used as the partition plate to conduct the test of oil extraction by hydraulic pressing on Camellia weiningensis seeds. The oil yield, residual oil rate, oil extraction rate, and finished oil production yield are analyzed.Results Compared with the non-perforated plate, the perforated plate and the perforated and carved plate improve the oil yield and oil extraction rate and reduce the residual oil rate of the seed cake. In particular, the perforated and carved plate shows a good efficiency of oil extraction from Camellia weiningensis seeds. Specifically, compared with the non-perforated plate, the perforated and carved plate enhances the oil yield by 2.33 percentage points, reduces the residual oil rate by 4.39 percentage points, and increases the oil extraction rate by 4.55 percentage points, up to 92.48%. Additionally, the finished oil production yield of perforated and carved plate pressing increases by 3.4 percentage points, compared to that of screw pressing.Conclusion The use of a perforated and carved plate can increase the outflow rate of oil and improve the production efficiency of hydraulic pressing. It is more suitable for Camellia weiningensis seeds from Weining, Guizhou.

Abstract:Objective To retain the sensory quality and nutrients of pre-cooked braised beef.Methods The effect of freezing conditions (-20 ℃ for 24 h, -80 ℃ for 1, 3, 5 h) on the moisture and flavor of pre-cooked braised beef is studied by electronic nose, SPME-GC-MS, and low-field nuclear magnetic resonance.Results As the freezing temperature is lower, the moisture and flavor lose less. 51, 45, 50, 49, and 47 volatile flavor substances are detected in the control group, -20 ℃ freezing group for 24 h, and -80 ℃ quick-freezing group for 1, 3, and 5 h, respectively. The braised beef frozen at -80 ℃ for 1 h is the closest to the control group in terms of moisture content and volatile flavor substances. Electronic nose principal component analysis (PCA) shows that the flavor of the braised beef frozen at -80 ℃ for 1 h is similar to that of the control group.Conclusion It is suggested that the production enterprises should choose to maintain the product quality of pre-cooked braised beef by freezing it at -80 ℃ for 1 h.

Abstract:Objective This study aims to improve the quality of apple fruits during postharvest storage and prolong the shelf life.Methods Fuji apple fruits were soaked in the composite preservative solution containing 1.5% chitosan and different concentrations of Polygonatum essential oil for coating. During postharvest storage, the decay rate, titratable acid content, polyphenol oxidase activity, total phenol content, cytoplasmic membrane permeability, and sensory quality of the treated apple fruits were determined and evaluated.Results Compared with the blank control group and the pure chitosan group, the group with the addition of Polygonatum essential oil well maintained the sensory quality of apple fruits. After 120 days of storage, the 2.0% essential oil group showed a decay rate of only 9.18%, a slight decrease in the titratable acid content, high total phenol content of 26.5 mg/100 g, relative conductivity of 38.5%, and significant inhibition of the increase in polyphenol oxidase activity, slowing down the decline in sensory quality score.Conclusion A composite coating containing 1.5% chitosan and 2.0% Polygonatum essential oil significantly extended the shelf life and maintained the quality and sensory attributes of apple fruits.

Abstract:Objective To investigate the active mechanism of Ejiao powder, prepared from donkey-hide gelatin, rock sugar, and rice wine, in alleviating physical fatigue in mice.Methods Fifty specific pathogen-free (SPF) male BALB/c mice were randomly divided into five groups (10 in each group): a blank negative control group, a model positive control group, and three experimental groups receiving low (0.67 g/kg), medium (1.33 g/kg), and high (2.67 g/kg) doses of Ejiao powder. Except for the control group, all other groups were administered different doses of Ejiao powder via gavage for 30 consecutive days. Following administration, weight-bearing swimming time was recorded, and post-exercise serum urea, muscle glycogen, blood lactic acid, and ATP levels were measured. Additionally, the microbial community in fecal samples was analyzed through genome sequencing.Results Compared with the model control group, the low-dose Ejiao powder group exhibited a significant increase in weight-bearing swimming time (P<0.05). Serum urea levels after exercise were significantly reduced in all Ejiao-treated groups (P<0.01), while muscle glycogen reserves in the medium-and high-dose groups showed significant differences (P<0.01). Blood lactic acid levels were significantly decreased (P<0.01), and ATP metabolism was significantly enhanced in the medium-and high-dose groups (P<0.01). Genome sequencing of fecal microbiota revealed a ranking of microbial diversity as follows: medium-dose group>low-dose group>high-dose group>blank control group. Mice in the low-and high-dose Ejiao powder groups exhibited a reduction in Bacteroidetes, while those in the medium-dose group showed a significant increase in Firmicutes, which corresponded to improved carbohydrate and lipid metabolism, providing more energy to alleviate physical fatigue.Conclusion Ejiao powder demonstrated an active effect in alleviating physical fatigue in mice and improved microecological imbalance.

Abstract:Objective To explore the influence of Monascus fermentation on the release of polyphenols from Apocynum venetum L. leaves.Methods Apocynum venetum L. was fermented with Monascus, and the content of polyphenols was measured, followed by transcriptome analysis.Results Total polyphenols, soluble polyphenols, insoluble-bound polyphenols, as well as the content of chlorogenic acid, luteolin, vitexin, and quercetin were taken as evaluation indicators. The results indicated that fermentation on the 8th day significantly increased the release of polyphenols from Apocynum venetum L. leaves. Transcriptome analysis showed that the regulated expression of carbohydrate-active enzymes such as 1,3-β-GT and XTH23, was the main factor contributing to the release of polyphenols from Apocynum venetum L. by Monascus.Conclusion Monascus fermentation can significantly increase the content of polyphenols in Apocynum venetum L., providing a theoretical foundation and technical support for the continued development of high-quality Apocynum venetum L. tea products.

Abstract:Objective To analyze the volatile components of fresh Guhong tangerine peel essential oil, evaluate its overall free radical scavenging activity, quickly screen the components with strong free radical scavenging activity without separating individual compounds.Methods Using fresh Guhong tangerine peel as raw material, this study extracts tangerine peel essential oil through water distillation and steam distillation. It analyzes the volatile components of the essential oil extracted by different methods, determines the characteristic volatile components, and screen free radical-scavenging active components by gas chromatography-mass spectrometry (GC-MS) combined with a chemical method.Results There are highly significant differences in volatile components, their relative content, characteristic volatile components, and overall free radical scavenging activity between the two extraction methods (P<0.001). Water distillation is the best method for essential oil extraction from fresh Guhong tangerine peel. The free radical scavenging activities of various volatile components are quite different. Citral (86.54%), sinensal (81.2%), and α-farnesene (70.29%) show strong DPPH· scavenging activity, while nerol (95.02%) and sinensal (83.09%) show highly strong ABTS⁺· scavenging activity.Conclusion The volatile components and free radical scavenging activity of essential oil extracted from fresh Guhong tangerine peel are influenced by extraction methods, and there is no direct correlation between the relative content of volatile components and their free radical scavenging activity.

Abstract:Objective To comprehensively evaluate the taste quality and nutritional value of Mizhen nutritional rice by comparing its basic nutritional components, flavor compounds, and key active ingredients with those of brown rice and refined white rice.Methods A series of instruments, including taste meters and texture analyzers, were utilized to evaluate the taste quality of the three types of rice. The HS-SPME-GC-MS method was employed to analyze volatile flavor compounds, and principal component analysis (PCA) was utilized to identify key volatile components. The content of the main active ingredients was determined using high-performance liquid chromatography and ultraviolet spectrophotometry.Results Mizhen nutritional rice retains the aleurone layer, with significantly higher protein, fat, dietary fiber, and ash content compared to refined white rice (P<0.05). Its yellow rice content is significantly lower than that of brown rice (P<0.05). The taste quality of Mizhen nutritional rice is similar to that of refined white rice, superior to brown rice, and exhibits moderate hardness and elasticity, along with higher viscosity, stickiness, and chewiness. A total of 57 volatile flavor compounds were detected in Mizhen nutritional rice, significantly more than those found in refined white rice, with key flavor substances such as hexanal, octanal, and trans-2-octenal being prominent. The main active components in Mizhen nutritional rice, including γ-oryzanol, tocopherol, polyphenols, and γ-aminobutyric acid, were significantly higher than those in refined white rice (P<0.05).Conclusion Mizhen nutritional rice demonstrates higher overall quality and nutritional value.

Abstract:Objective To promote the high-value utilization of coconut pulp (CP) ultrafine powder in the food industry.Methods Using CP as the raw material, the effects of vibrating ultrafine grinding on its nutritional components, active ingredients, and physicochemical and structural properties were systematically analyzed.Results After ultrafine grinding treatment, the content of crude protein, fat, ash, polyphenols, flavonoids, and other components in CP did not change significantly. However, the content of soluble protein, soluble dietary fiber, and soluble polysaccharides increased by 60.08%, 125.83%, and 33.99%, respectively. After 50 min of ultrafine grinding treatment, the particle size of CP powder decreased from 324.25 μm to 14.78 μm, and the specific surface area increased by about 34 times. However, the fluidity became poorer. The color of CP became whiter, and its water solubility significantly increased, from 4.95% to 12.04%. However, its water-holding capacity and oil-holding capacity decreased from 6.89 g/g and 1.84 g/g to 3.35 g/g and 1.36 g/g, respectively. The surface of CP powder became rougher, the crystal structure of dietary fiber was damaged, the relative crystallinity decreased, and thermal stability was reduced.Conclusion The ultrafine grinding treatment can significantly improve the nutritional characteristics and functional value of CP powder.

Abstract:Objective This study aimed to evaluate the antioxidant activity of natural birch juice from Changbai Mountain.Methods Antioxidant activity was measured through four chemical assays: DPPH radical scavenging rate, ABTS cation scavenging rate, hydroxyl radical scavenging rate, ferric ion reducing ability (FRAP). Additionally, antioxidant enzyme activities and oxidative stress markers were assessed using zebrafish embryo as a model organism.Results The antioxidant activity of birch juice increased with concentration, showing a significant positive correlation.At 1.0 mL/mL concentration, birch juice exhibited optimal effects, achieving 34.56% DPPH scavenging, 18.27% ABTS scavenging, 48.77% hydroxyl radical scavenging, and 90.07 μmol/L ferrous ion reduction. In zebrafish embryos, the activities of SOD, CAT, and GSH-Px were significantly elevated, along with increased MDA content, compared to the control group.Conclusion Natural birch juice demonstrates substantial antioxidant properties, highlighting its potential for development into natural antioxidant foods, as well as anti-aging and skin-whitening products.

Abstract:Objective To investigate the effect of supercritical CO₂ extraction on the removal of fat-soluble compounds from Sacharina japonica powder.Methods The process conditions for supercritical CO₂ extraction of S. japonica powder were optimized based on the defatting rate. Changes in volatile flavor compounds, fatty acid composition, and fucoxanthin content before and after the extraction process were analyzed using headspace gas chromatography-ion mobility spectrometry, gas chromatography, and high-performance liquid chromatography.Results The optimal conditions for supercritical CO₂ extraction were: extraction temperature of 50 ℃, extraction pressure of 45 MPa, and extraction time of 3 h, under which a defatting rate of 36.23% was achieved. A total of 70 volatile flavor compounds were identified qualitatively in S. japonica powder before and after extraction. Notably, the relative content of fishy or pungent odorants in the extracted powder was significantly reduced compared to the raw material, leading to a substantial improvement in overall flavor. Fatty acid composition analysis showed that the content of monounsaturated fatty acids was notably higher in the extracts, reaching (28.87±0.23)%, while the proportion of polyunsaturated fatty acids such as arachidonic acid (ARA) and eicosapentaenoic acid (EPA) increased to (37.72±2.36)% in the extracted powder. The fucoxanthin content in the raw S. japonica powder, extracted powder, and extracts were 0.050, 0.039, and 4.766 mg/g, respectively.Conclusion Supercritical CO₂ extraction can effectively remove volatile flavor compounds with fishy or pungent odors from S. japonica powder, while efficiently extracting and separating lipids and fucoxanthin.

Abstract:Objective To explore the feasibility of cultivating Schizochytrium sp. using waste beer yeast hydrolysate to produce DHA algal oil.Methods Ultrasound-assisted composite enzyme method was selected to break the cell wall and hydrolyze waste beer yeast, optimizing the process based on reducing sugar and total nitrogen concentrations as response variables. The hydrolysate was then used to cultivate Schizochytrium sp. to produce DHA algal oil.Results Under the conditions of ultrasonic power at 400 W, temperature at 60 ℃, pH 5.0, papain at 0.5 g, β-glucanase:papain ratio of 4:5, and hydrolysis time of 40 min, the hydrolysate achieved maximum concentrations of reducing sugar and total nitrogen, which were 20.40 g/L and 6.72 g/L, respectively. When the hydrolysate volume fraction was 75% and the inoculum volume fraction of Schizochytrium sp. was 14%, after 3 days of cultivation, the biomass, oil yield, DHA content, and DHA yield reached their maximum values of 17.14 g/L, 2.88 g/L, 3.13%, and 0.55 g/L, respectively, which were higher than those obtained from traditional fermentation cultures (biomass 10.29 g/L, oil yield 1.84 g/L, DHA content 2.76%, DHA yield 0.29 g/L). The pathogenic bacteria and heavy metal levels in the algal oil were below the minimum limits specified in national food safety standard.Conclusion Using waste beer yeast hydrolysate obtained through ultrasound-assisted composite enzyme hydrolysis to cultivate Schizochytrium sp. for DHA production is feasible. This method achieves an organic integration of food production waste treatment and microalgae-based chemical product production.

Abstract:Objective To obtain high-quality peony seed oil.Methods Using peony seeds as materials, this study investigated the effects of moisture content, microwave power, microwave time, and kernel-shell mass ratio on peony seed oil yield. Response surface methodology was then used to optimize the process conditions for peony seed oil preparation via microwave pretreatment-pressing methods. The quality of peony seed oil obtained by microwave pretreatment-pressing methods was compared with that extracted by supercritical CO₂ extraction and solvent extraction.Results The optimal process conditions for microwave pretreatment-pressing methods to prepare peony seed oil were listed below: moisture content of 8.6%, microwave power of 1 000 W, microwave time of 5 min, and kernel-shell mass ratio of 15∶1. Under these conditions, the oil yield from peony seeds was (26.74±0.58)%. Although there were differences in the physicochemical indicators of peony seed oil produced by the three methods, all met the standards for edible vegetable oil. The extraction methods were non-selective for fatty acid extraction, with no isomerization or oxidation of fatty acids. However, the peony seed oil prepared by microwave pretreatment-pressing methods contained higher levels of trace components such as squalene, tocopherols, and total phenols, which gave it better antioxidant activity.Conclusion Microwave pretreatment-pressing methods are effective processing methods for obtaining high-quality peony seed oil.

Abstract:Objective This study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuum-fried Lentinus edodes.Methods Using fresh L. edodes as the material, the effects of blanching time and soaking process conditions on the quality characteristics of vacuum-fried L. edodes crispy were investigated. Oil content, moisture content, brittleness, sensory perception and color difference used as the evaluating indicators.Results The optimal pretreatment conditions for L. edodes crispy were as followed: 5 mm thick L. edodes slices were blanched in boiling water for 90 seconds. Then, the L. edodes slices were immersed in three times of soaking solution at room temperature for 3.7 hours. The soaking solution consisted of 1% salt, 14.7% maltodextrin, and 49.0% maltose syrup. After vacuum frying, L. edodes crispy with excellent appearance, texture, flavor, and taste can be obtained. Its oil content, moisture content and brittleness were 6.57%, 2.36% and 718 g, respectively. Scanning electron microscopy observation showed that L. edodes crispy had a porous structure inside.Conclusion Blanching and soaking have a significant impact on the quality of vacuum-fried L. edodes crispy. A suitable pre-treatment process helps to prepare low oil and high quality L. edodes crispy products.

Abstract:The article summarizes the various application scenarios of terahertz spectroscopy technology in the food industry, analyzing its effectiveness, advantages, and disadvantages in different applications. In food traceability, this technology combines spectral and image signals to achieve precise predictions through mathematical models, effectively identifying issues such as food adulteration. In component detection, through qualitative and quantitative analyses, terahertz technology enables the detection of pesticide residues, veterinary drug residues, and food additives to ensure food safety. For quality monitoring, the technology can leverage spectral absorption characteristics and integrate them with mathematical models to monitor quality changes, such as oil oxidation and mold growth in agricultural products.

Abstract:Platycodon grandiflorum contains various chemical components, including saponins, flavonoids, phenolic compounds, and polysaccharides, among which saponins are the main active substances. Extensive research has been conducted both in China and abroad on the efficacy mechanisms and pharmacological activities of P. grandiflorum saponins. These studies have found that P. grandiflorum saponins exhibit significant health benefits, including cough suppression, asthma relief, liver protection, anti-tumor effects, antioxidant properties, and anti-inflammatory and analgesic actions. This article provides a review of the chemical composition and structure, extraction and purification methods, as well as the efficacy of P. grandiflorum saponins. It also discusses the current state of research on P. grandiflorum saponins and offers prospects for future research directions.

Abstract:Electron beam irradiation is a non-thermal sterilization technology that is widely used in the food industry due to its efficient sterilization, energy-saving, safety, residue-free nature, and ability to retain the sensory attributes and nutritional quality of food to the greatest extent. This paper reviews the principles and characteristics of electron beam irradiation technology, its impact on food quality, and its applications and controlling factors in the food industry. It also looks forward to the important directions for future research on electron beam irradiation technology.

Abstract:Objective To prepare a novel carboxymethyl cellulose (CMC)/acrylate fluorine-free oil-proof agent and apply it to food packaging.Methods The preparation process of the oil-proof agent, which includes CMC, methyl methacrylate (MMA), butyl acrylate (BA), and methacrylic acid (MAA) as raw materials, is optimized through single factor experiments. The chemical structure, particle size, Zeta potential, and film-forming properties of the oil-proof agent are analyzed by Fourier transform infrared spectroscopy (FTIR), nanoparticle and Zeta potential analyzer, and scanning electron microscopy (SEM). The oil-proof performance of food packaging paper is evaluated according to dynamic oil contact angles and oil-proof grades.Results Under the optimum conditions (m_MMA:m_BA=4:6, APS dosage of 2.5%, SDS dosage of 10.0%, CMC dosage of 8.0%, and MAA dosage of 4%), the oil-proof agent exhibits an average particle size of 66.64 nm and a Zeta potential of -21.91 mV, demonstrating excellent film-forming properties. When the coating weight is 6.0 g/m², the prepared food packaging paper achieves the highest oil-proof grade (12.0 grade), and possesses good recyclability, with a fiber recovery rate of 94.7%.Conclusion CMC/acrylate oil-proof agent has good oil-proof performance without fluorine, demonstrating broad application prospects in food packaging paper.

Abstract:Objective To address the problems of a large number of parameters and complex calculation of the current real-time detection models for food packaging defects and their difficult deployment on terminal equipment, this study proposes a lightweight model SGHS-DETR based on improved real-time detection transformer (RT-DETR).Methods To reduce model parameters, the ultra-lightweight network StarNet is employed as the feature extraction backbone. Additionally, GELAN, an efficient aggregation module based on gradient path planning, is introduced for feature fusion and preservation of semantic and detail features. Furthermore, the lightweight Haar wavelet downsampling (HWD) module based on wavelet decomposition is adopted to minimize information loss in features. Moreover, ShapeIoU replaces the loss function to further enhance detection accuracy.Results On the biscuit packaging dataset, the average detection accuracy of the SGHS-DETR model reaches 92.6%. Compared to the baseline model, this approach reduces the number of parameters and computational complexity by 65.5% and 72.1%, respectively and also increases detection speed by 74.4%.Conclusion The SGHS-DETR model can rapidly and effectively detect appearance defects in biscuit packaging.

Abstract:A quantitative study is conducted using conjoint analysis to investigate and analyze the preferences of young consumers for visual elements in the gift packaging design of Chinese time-honored pastry brands. It is found that the visual elements can affect young consumers' preferences in order of color, image, and text. The preferred visual elements are white, cursive script, and illustrations. The design style is preferred to be a minimalist approach appropriately blending modern and traditional elements. Among the respondents, no significant difference can be seen in preferences for visual elements according to gender or age. Based on these findings, suggestions are proposed to improve the gift packaging design of Chinese time-honored pastry brands so that it can align with the preferences of the target consumer group.