Most view articles
2022(11):11-14,26.
DOI: 10.13652/j.spjx.1003.5788.2022.90226
Abstract:
To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.
To optimize nutrition labeling in China, this paper tried to overlay virtual information on original information from the nutrition information table by using augmented reality (AR), and then added three new guidance functions of nutrition labeling knowledge popularization, nutritional content auxiliary calculation and precise nutrition guidance through database construction, 3D modeling building and mobile phone application making. For the implementation of AR nutrition labeling, some suggestions were put forward, such as the establishment of national nutrition health database, the forecast of the implementation effect of the labeling and the operation mechanism design.
JIANG Yikang
,
DONG Ling
,
LIU Hongfei
,
PAN Lina
,
HU Yibo
,
PENG Xiyang
,
KANG Wenli
,
PENG Xiaoyu
,
WANG Jiaqi
,
LI Wei
2024, 41(2):1-8.
DOI: 10.13652/j.spjx.1003.5788.2023.60166
Abstract:
Human milk oligosaccharides （HMOs） are a group of complex glycans in human milk and play an important role in promoting the growth and development of infants, and more than 200 kinds of HMOs have been identified so far. In this paper, the types and structures of HMOs and their roles in improving infant intestinal health, promoting immune system development and brain development were reviewed. The application status of HMOs was summarized, the possibility and necessity of industrial production and application of HMOs in the future were prospected.
Human milk oligosaccharides （HMOs） are a group of complex glycans in human milk and play an important role in promoting the growth and development of infants, and more than 200 kinds of HMOs have been identified so far. In this paper, the types and structures of HMOs and their roles in improving infant intestinal health, promoting immune system development and brain development were reviewed. The application status of HMOs was summarized, the possibility and necessity of industrial production and application of HMOs in the future were prospected.
2024(6):1-10.
DOI: 10.13652/j.spjx.1003.5788.2024.60063
Abstract:
With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.
With the application of physiological and multi-omics technologies, they will be able to accurately analyse the mechanisms of salt tolerance and fermentation promotion of fermentation microorganisms under salt stress, which will lay the foundation for the effective regulation of salt brine fermentation and enhancement of the flavour of traditional fermented foods. The article reviews the common salt-tolerant microorganisms in fermented foods, the main salt-tolerant mechanisms, the fermentation-promoting properties in high-salt environments, and the methods to study the salt-tolerant and fermentation-promoting mechanisms, as well as the future direction of their development.
2022(2):1-9.
DOI: 10.13652/j.issn.1003-5788.2022.02.001
Abstract:
In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.
In this review, the main processes, principles and equipment suitable for cereal-based 3D printing were introduced, and the printing characteristics and application of cereal-based raw materials in 3D printing were summarized, including the main factors affecting the printing quality. Moreover, the prospects and challenges of cereal-based 3D printing was also discussed.
2022(6):19-26.
DOI: 10.13652/j.spjx.1003.5788.2022.60050
Abstract:
Based on the comparison of the five editions of the Dietary Guidelines, this article have extracted the health concepts that each edition of the dietary guidelines adheres to, including the concepts of reasonable match, energy balance and healthy weight, three reductions (reducing salt, fat and sugar) to prevent chronic non-communicable diseases, and also analyzes the updated and practical characteristics of the new edition of the Dietary Guidelines for Chinese Residents, including the Oriental Healthy Dietary Model, knowing how to cook and choose food, and enjoying of serving chopsticks and individual serving. On these basis, the author analyzed the practice of the balanced diet model based on the Chinese Food Guide Pyramid.
Based on the comparison of the five editions of the Dietary Guidelines, this article have extracted the health concepts that each edition of the dietary guidelines adheres to, including the concepts of reasonable match, energy balance and healthy weight, three reductions (reducing salt, fat and sugar) to prevent chronic non-communicable diseases, and also analyzes the updated and practical characteristics of the new edition of the Dietary Guidelines for Chinese Residents, including the Oriental Healthy Dietary Model, knowing how to cook and choose food, and enjoying of serving chopsticks and individual serving. On these basis, the author analyzed the practice of the balanced diet model based on the Chinese Food Guide Pyramid.
2023, 39(11):1-6.
DOI: 10.13652/j.spjx.1003.5788.2023.60154
Abstract:
The registration management system of food for special medical purposes （FSMP） in China has been initially established. But compared with other developed countries, China's FSMP industry started late, and its system needs to be supplemented and improved. This research briefly describes the registration management mode of FSMP in our countries, analyzes the problems and challenges faced at present, sorts out the registration management system of FSMP in the European Union, the United States and Japan. Suggestions are put forward from three perspectives: product research and development, product access, and approval process, In order to provide more choices for people's health security and promote the sustainable development of China's FSMP industry.
The registration management system of food for special medical purposes （FSMP） in China has been initially established. But compared with other developed countries, China's FSMP industry started late, and its system needs to be supplemented and improved. This research briefly describes the registration management mode of FSMP in our countries, analyzes the problems and challenges faced at present, sorts out the registration management system of FSMP in the European Union, the United States and Japan. Suggestions are put forward from three perspectives: product research and development, product access, and approval process, In order to provide more choices for people's health security and promote the sustainable development of China's FSMP industry.
2024, 41(2):9-20,27.
DOI: 10.13652/j.spjx.1003.5788.2023.81159
Abstract:
Microfluidic chips are driven by microfluidic pumps and controlled by microfluidic valves in microfluidic systems to achieve accurate manipulation of microfluidics. With the continuous improvement of microfluidic chip integration, liquid channels have become more complex and have smaller volumes. How to achieve fluid drive and control at the micro scale has become a key focus in chip design. The paper elaborates on the current research status, key technologies, and development trends of micro pumps and micro valves both domestically and internationally, aiming to provide reference and guidance for the development of related industries and technological research.
Microfluidic chips are driven by microfluidic pumps and controlled by microfluidic valves in microfluidic systems to achieve accurate manipulation of microfluidics. With the continuous improvement of microfluidic chip integration, liquid channels have become more complex and have smaller volumes. How to achieve fluid drive and control at the micro scale has become a key focus in chip design. The paper elaborates on the current research status, key technologies, and development trends of micro pumps and micro valves both domestically and internationally, aiming to provide reference and guidance for the development of related industries and technological research.
2024, 40(5):1-10,95.
DOI: 10.13652/j.spjx.1003.5788.2024.60064
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.
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.
2023, 39(11):7-11.
DOI: 10.13652/j.spjx.1003.5788.2023.80390
Abstract:
The policy evolution, standard rules, supporting measures and implementation effects of the nutri-grade labeling in Singapore were summarized based on collected materials about Nutri-Grade labeling from the official website of Singapore Ministry of Health and literatures. The practical experience of nutri-grade labeling in mandatory disclosure of sugar information in nutrition information, evaluation of multi-form sugar-sweetened beverages, and prohibition of advertising of high-sugar beverages has important implications for the implementation of mandatory FOP labeling of sugar-sweetened beverages in China.
The policy evolution, standard rules, supporting measures and implementation effects of the nutri-grade labeling in Singapore were summarized based on collected materials about Nutri-Grade labeling from the official website of Singapore Ministry of Health and literatures. The practical experience of nutri-grade labeling in mandatory disclosure of sugar information in nutrition information, evaluation of multi-form sugar-sweetened beverages, and prohibition of advertising of high-sugar beverages has important implications for the implementation of mandatory FOP labeling of sugar-sweetened beverages in China.
2023, 39(2):25-30,72.
DOI: 10.13652/j.spjx.1003.5788.2022.60072
Abstract:
This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.
This review outlined the regulatory policy and approval progress of food for the special medical purpose （FSMP）, analyzed the development status and the development key point of cancer FSMP. And the recent nutrition research related to cancer FSMP was reviewed.
2024, 40(7):148-154.
DOI: 10.13652/j.spjx.1003.5788.2024.80447
Abstract:
[Objective] This study aimed to optimize the fermentation process of quinoa-haskap complex fruit fermentation supernatant and develop anti-exercise fatigue food with high nutritional value. [Methods] Using black quinoa and haskap as raw materials, yeast combined with Lactobacillus for collaborative fermentation, the fermentation process conditions of composite fermentation juice were optimized by single factor and orthogonal test, and its anti-exercise fatigue effect on mice was deeply investigated based on animal experiments. [Results] The optimum fermentation conditions of quinoa-indigo fruit complex juice were as follows: initial pH 4.0, fermentation time 32 h, fermentation temperature 37 ℃, white sugar content 8%, and the activity of superoxide dismutase in the fermentation product was 253.49 U/mL. In vitro antioxidant tests showed that composite quinoa-haskap complex fermented supernatant had strong antioxidant effect and proportional to the concentration of antioxidant. The results of animal experiments demonstrated that different doses of quinoa-haskap fruit complex juice fermented supernatant prolonged exhaustive swimming time of mice, significantly reduced serum urea nitrogen and other indexes, and significantly increased liver and muscle glycogen reserves (P＜0.05). [Conclusion] The supernatant of quinoa and haskap fruit complex juice under optimal fermentation conditions has strong antioxidant activity and can improve the exercise endurance of mice.
[Objective] This study aimed to optimize the fermentation process of quinoa-haskap complex fruit fermentation supernatant and develop anti-exercise fatigue food with high nutritional value. [Methods] Using black quinoa and haskap as raw materials, yeast combined with Lactobacillus for collaborative fermentation, the fermentation process conditions of composite fermentation juice were optimized by single factor and orthogonal test, and its anti-exercise fatigue effect on mice was deeply investigated based on animal experiments. [Results] The optimum fermentation conditions of quinoa-indigo fruit complex juice were as follows: initial pH 4.0, fermentation time 32 h, fermentation temperature 37 ℃, white sugar content 8%, and the activity of superoxide dismutase in the fermentation product was 253.49 U/mL. In vitro antioxidant tests showed that composite quinoa-haskap complex fermented supernatant had strong antioxidant effect and proportional to the concentration of antioxidant. The results of animal experiments demonstrated that different doses of quinoa-haskap fruit complex juice fermented supernatant prolonged exhaustive swimming time of mice, significantly reduced serum urea nitrogen and other indexes, and significantly increased liver and muscle glycogen reserves (P＜0.05). [Conclusion] The supernatant of quinoa and haskap fruit complex juice under optimal fermentation conditions has strong antioxidant activity and can improve the exercise endurance of mice.
2022(11):1-10.
DOI: 10.13652/j.spjx.1003.5788.2022.80558
Abstract:
The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.
The structural characteristics and physiological activities of reduced glutathione (GSH), as well as its metabolic pathways in vivo were reviewed, and the research progress in preparation, extraction, purification, application and industrial production of GSH were summarized. Moreover, the future research directions in functional activity, industrial production and product application of GSH were prospected.
2023, 39(2):1-8,24.
DOI: 10.13652/j.spjx.1003.5788.2022.80732
Abstract:
The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.
The fundamental extraction principle, production process, and instrument of the subcritical fluid (including water) technology in terms of the aquatic products materials were introduced in this review, and the academic progress of SFE technology in extracting and separating nutritional components from the aquatic products within the recent 10 years were summarized, in terms of proteins/peptides, lipids and polysaccharides from aquatic products. The advantages of different processing factors for the extraction of specific components were summarized, and the future development direction of SFE equipment and technology in the deep processing of aquatic products was prospected.
2024, 40(1):189-196.
DOI: 10.13652/j.spjx.1003.5788.2023.80318
Abstract:
Objective: This study aimed to prepare oligopeptidess of Camelina violifolia and expand its application range. Methods: C. violifolia protein was hydrolyzed by alkaline protease, and then used ultrafiltration membrane for isolating and concentrating, and obtained oligopeptides by freeze-drying. The structure and antioxidant activity of C. violifolia oligopeptides were analyzed. Results: The optimum conditions for the hydrolysis of C.violifolia protein were as follows: hydrolysis temperature 50 ℃, pH 10, enzyme dosage 4%, substrate concentration 2%, and hydrolysis degree 17.9%. The C. violifolia oligopeptides contents of protein and polypeptide were 49.01% and 42.87%, respectively. The oligopeptides had a strong absorption band at 200~220 nm, amide bond-specific absorption peaks, β-angle was the main secondary structure, and a 90% relative molecular weight of less than 1 000 Da. When the oligopeptides concentration was 20 mg/mL, the scavenging rates of hydroxyl radical, ABTS radical and DPPH radical were 84.54%, 98.22% and 60.33% respectively. Conclusion: The preparation process of the oligopeptides of C. violifolia is reasonable and feasible. The oligopeptides have good antioxidant capacity.
Objective: This study aimed to prepare oligopeptidess of Camelina violifolia and expand its application range. Methods: C. violifolia protein was hydrolyzed by alkaline protease, and then used ultrafiltration membrane for isolating and concentrating, and obtained oligopeptides by freeze-drying. The structure and antioxidant activity of C. violifolia oligopeptides were analyzed. Results: The optimum conditions for the hydrolysis of C.violifolia protein were as follows: hydrolysis temperature 50 ℃, pH 10, enzyme dosage 4%, substrate concentration 2%, and hydrolysis degree 17.9%. The C. violifolia oligopeptides contents of protein and polypeptide were 49.01% and 42.87%, respectively. The oligopeptides had a strong absorption band at 200~220 nm, amide bond-specific absorption peaks, β-angle was the main secondary structure, and a 90% relative molecular weight of less than 1 000 Da. When the oligopeptides concentration was 20 mg/mL, the scavenging rates of hydroxyl radical, ABTS radical and DPPH radical were 84.54%, 98.22% and 60.33% respectively. Conclusion: The preparation process of the oligopeptides of C. violifolia is reasonable and feasible. The oligopeptides have good antioxidant capacity.
2024, 40(6):227-232.
DOI: 10.13652/j.spjx.1003.5788.2023.81145
Abstract:
Ganoderma lucidum has anti-tumor, antioxidant, and immune enhancing effects. This review summarized the latest research progress on the main nutritional components and biological activities of G. lucidum and the current comprehensive utilization status of G. lucidum in medical and health fields, analyzed the existing problems, and prospected the future development direction of G. lucidum.
Ganoderma lucidum has anti-tumor, antioxidant, and immune enhancing effects. This review summarized the latest research progress on the main nutritional components and biological activities of G. lucidum and the current comprehensive utilization status of G. lucidum in medical and health fields, analyzed the existing problems, and prospected the future development direction of G. lucidum.
2023, 39(4):1-8.
DOI: 10.13652/j.spjx.1003.5788.2023.60039
Abstract:
Chinese prepared dishes industry has developed rapidly in recent years. The industry of prepared Hunan cuisine started early. Till now, a complete standard system of Hunan cuisine industrialization has been constructed. The theory of shared Hunan cuisine has taken shape and is becoming a guideline for the development of chain Hunan cuisine. Home-style Hunan cuisine and chain Hunan cuisine have been regarded as the two main developmental directions. But the overall scale of prepared Hunan cuisine is not large. Based on the development history of Hunan cuisine, specially prepared Hunan cuisines, and related sharing of Hunan cuisine theories, experience and practices, this paper expounded the definition of prepared cuisine and cognitive differences among different cuisines. Eight core problems of the industry were analyzed, and corresponding countermeasures were put forward.
Chinese prepared dishes industry has developed rapidly in recent years. The industry of prepared Hunan cuisine started early. Till now, a complete standard system of Hunan cuisine industrialization has been constructed. The theory of shared Hunan cuisine has taken shape and is becoming a guideline for the development of chain Hunan cuisine. Home-style Hunan cuisine and chain Hunan cuisine have been regarded as the two main developmental directions. But the overall scale of prepared Hunan cuisine is not large. Based on the development history of Hunan cuisine, specially prepared Hunan cuisines, and related sharing of Hunan cuisine theories, experience and practices, this paper expounded the definition of prepared cuisine and cognitive differences among different cuisines. Eight core problems of the industry were analyzed, and corresponding countermeasures were put forward.
2022(6):1-4.
DOI: 10.13652/j.spjx.1003.5788.2022.60030
Abstract:
Based on the scientific theory of modern nutrition and functional food science, this paper uses biotechnology and information digital technology to establish a more precise, flexible, integrated and digital functional food research and development system-flexible precise nutrition intervention system (FPNIS) which improves the shortcomings of the two common functional food research and development models that are based on traditional Chinese herbal medicines or simple ingredient dietary supplements. Through the establishment of FPNIS, provide a new way to explore the research and development of efficient and precise functional food, and analyze its trend.
Based on the scientific theory of modern nutrition and functional food science, this paper uses biotechnology and information digital technology to establish a more precise, flexible, integrated and digital functional food research and development system-flexible precise nutrition intervention system (FPNIS) which improves the shortcomings of the two common functional food research and development models that are based on traditional Chinese herbal medicines or simple ingredient dietary supplements. Through the establishment of FPNIS, provide a new way to explore the research and development of efficient and precise functional food, and analyze its trend.
2023, 39(2):17-24.
DOI: 10.13652/j.spjx.1003.5788.2022.80785
Abstract:
In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism analysis.
In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism analysis.
2023, 39(7):1-5,19.
DOI: 10.13652/j.spjx.1003.5788.2022.81069
Abstract:
Food material is the key factor of food 3D printing. This review summarized the characteristics of food materials (protein, starch, hydrogel and fat) commonly used in food 3D printing at present, analyzed the influence of different material combinations on the forming performance. Moreover, suggestions on how to improve the printing effect of difficult printing materials were also provided, and the technical bottleneck of food materials development faced in food 3D printing nowadays were noticed. Finally, the direction of food 3D printing technology in the future was prospected.
Food material is the key factor of food 3D printing. This review summarized the characteristics of food materials (protein, starch, hydrogel and fat) commonly used in food 3D printing at present, analyzed the influence of different material combinations on the forming performance. Moreover, suggestions on how to improve the printing effect of difficult printing materials were also provided, and the technical bottleneck of food materials development faced in food 3D printing nowadays were noticed. Finally, the direction of food 3D printing technology in the future was prospected.
2022(8):1-6,13.
DOI: 10.13652/j.spjx.1003.5788.2022.60070
Abstract:
The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients. It was found that almost all Spirulina powder was the primary processed product, and the homogeneity was serious. Moreover, the characteristic components were different from those of β-carotene and phycocyanin specified in the record. Based on these problems, the healthy development of health food industry should be promoted by broadening the idea of product research and development, and then improve the synergistic effect of registration and filing.
The approved health food products in China were analyzed from the following five aspects: the number of approved products, the use of raw materials, the claim of health function, the distribution of dosage forms, and the index of signature ingredients. It was found that almost all Spirulina powder was the primary processed product, and the homogeneity was serious. Moreover, the characteristic components were different from those of β-carotene and phycocyanin specified in the record. Based on these problems, the healthy development of health food industry should be promoted by broadening the idea of product research and development, and then improve the synergistic effect of registration and filing.
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