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Objective To investigate the effect of erucic acid content on the flavor characteristics of fragrant rapeseed oil and clarify the key aroma-active compounds and their action mechanisms.Methods Eleven commercial fragrant rapeseed oils with different erucic acid contents were selected as the research objects. Their fatty acid compositions and basic physicochemical indicators (acid value, peroxide value, and color) were determined. Electronic nose technology combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used for the qualitative analysis of volatile flavor compounds in each sample. Key aroma-active compounds were screened out based on relative odor activity values, and the flavor differences among samples with different erucic acid contents were compared.Results The physicochemical indicators of all eleven samples conform to the national standards. There are significant differences in the sensor signals of W1W (targeting sulfides) and W2W (targeting organic sulfides) among samples, indicating that sulfides play a major role in flavor recognition of fragrant rapeseed oil. A total of 114 volatile compounds are identified via HS-SPME-GC-MS, and 30 key aroma-active compounds are screened out based on relative odor activity values. Among them, the degradation products of glucosinolates (such as 3-butenenitrile, methylallyl cyanide, 2,4-pentadienenitrile, and phenylpropionitrile) are present in higher contents in high erucic acid rapeseed oil, endowing it with a stronger pungent flavor. In contrast, the main aroma-active compound in low erucic acid rapeseed oil is hexanal, which exhibits distinct grassy and fruity flavors.Conclusion High erucic acid oil exhibits a strong pungent flavor due to the enrichment of sulfides, while low erucic acid oil presents grassy and fruity aromas owing to the dominant presence of hexanal.

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Objective To address the limitations of the traditional fractionation process of Camellia oleifera seed oil, a novel molten layer crystallization process based on crystallization kinetics theory is developed.Methods Using crude C. oleifera seed oil as the raw material, the metastable zone width and nucleation induction period are investigated by laser scattering technology, while the thermal properties of its high-melting-point constituents are characterized by differential scanning calorimetry (DSC). Based on these findings, a gradient cooling and fractionation process for molten layer crystallization is designed. Subsequently, a comparative analysis is conducted to evaluate the fatty acid profile, lipid composition, isothermal thermal properties, and crystallization kinetics of C. oleifera seed oil before and after fractionation.Results The metastable zone width of C. oleifera seed oil significantly expands with increasing cooling rate, and the nucleation induction period at -20 ℃ represents the critical transition point for the nucleation kinetics. DSC analysis reveals that the high-melting-point constituents possess a solidification point of -17.8 ℃ and a melting point of -6.8 ℃. Following fractionation, the saturated fatty acid content in C. oleifera seed oil increased markedly to 26.99%. Furthermore, lipid chain lengths ranging from L50 to L54 and low-unsaturation class u2 lipids are selectively enriched. Crystallization kinetics analysis indicates a shift in the primary crystallization mechanism from homogeneous nucleation in the C. oleifera seed oil to heterogeneous nucleation.Conclusion Crystallization kinetic parameters, such as metastable zone and induction period, can effectively guide the crystallization and fractionation process of the molten layer in C. oleifera seed oil production.

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Objective To investigate the moisture migration patterns and quality changes of Aronia melanocarpa under different hot air drying temperatures.Methods The effects of hot air temperatures (60, 70, 80, and 90 ℃) on the drying curves and drying characteristic curves of A. melanocarpa were investigated. Eight commonly used drying models suitable for fruits and vegetables were selected for fitting, analysis, and validation to identify the optimal hot air drying model for A. melanocarpa. Water distribution status and changes during drying were analyzed using low-field nuclear magnetic resonance (LF-NMR) and imaging techniques. The effects of different drying temperatures on quality were evaluated based on total phenolic content, total flavonoid content, antioxidant capacity, and anthocyanin content.Results The moisture ratio curve of A. melanocarpa exhibited exponential decay during drying, with the Weibull distribution model showing the best fit. At 90 ℃, the polyphenol content and flavonoid content were highest, at 0.044 6 mg/g and 0.0482 mg/g respectively, and antioxidant capacity peaked, with a DPPH radical scavenging rate of 11.159 6%. At 60 ℃, anthocyanin content was highest at 0.408 8 mg/g.Conclusion The optimal hot air drying temperature for A. melanocarpa is 90 ℃, under which the quality of A. melanocarpa is most prominent.

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Objective To achieve rapid on-site screening of T-2 toxin and establish an analytical method for the determination of T-2 toxin in corn using aggregation-induced emission (AIE) immunochromatographic test strips.Methods Aggregation-induced emission fluorescent nanoparticles (AIEFNPs) were prepared by the swelling method, and antibodies were coupled via electrostatic adsorption to obtain immune probes. The fluorescent immunochromatographic test strips were constructed by optimizing the experimental parameters.Results The constructed AIE fluorescent immunochromatographic method exhibits a good linear relationship in the range of 0.10~5.00 ng/mL. The regression equation was y=-0.571 41 lg(x)+0.750 88 (R²=0.967 5), with a method detection limit of 0.09 ng/mL. The spiked recovery rates range from 81.82% to 92.46%, and the coefficient of variation is less than 10%.Conclusion This method demonstrates good accuracy and high sensitivity, making it suitable for on-site large-scale screening of T-2 toxin in corn.

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Objective To establish an effective and concise method for determining the bioavailability of lead and apply it to the evaluation of lead bioavailability in rice.Methods The study investigates the effects of pH, digestive enzymes, and digestion time in in vitro digestion on the release of lead in the oral phase, gastric phase, and small intestinal phase. Meanwhile, it determines the bioaccessibility and bioavailability of lead with Caco-2 cells.Results The results show that the optimal in vitro digestion conditions are pH 1.5 with pepsin addition and digestion for 2 hours in the gastric phase and pH 7.0 and digestion for 4 hours in the small intestinal phase. The ratio of alkaline phosphatase activity, transmembrane resistance, and the surface microvillus structure of Caco-2 cells are used to establish the in vitro simulation model of small intestinal phase digestion. Simultaneously, the bioaccessibility of lead in raw and cooked rice is 64.94%~78.70% and 57.06%~72.20%, respectively in the gastric phase and 22.94%~33.77% and 21.23%~27.24%, respectively in the intestinal phase. Meanwhile, the bioavailability in the small intestinal phase is 2.37%~6.28% and 1.57%~4.09%, respectively.Conclusion The method established in this study can be used to evaluate the bioavailability of lead in rice. In addition, cooking can reduce the bioaccessibility and bioavailability of lead in rice during gastrointestinal digestion and absorption, and only a small fraction of lead in rice can enter the body through the circulation.

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Objective To establish a screening method for illegally added oxyphenisatine and its derivatives in dietetic foods using ultra-performance liquid chromatography (UPLC) and UPLC quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS).Methods A UV spectral library was constructed using reference standards, and a high-resolution mass spectral database containing retention time, precursor ions, and characteristic fragment ions was established. Tandem mass spectrometry (MS/MS) was employed to elucidate characteristic fragmentation pathways of oxyphenisatine compounds and to determine their diagnostic fragment ions. The UPLC-Q-TOF-MS method was further evaluated for data processing, specificity, limit of detection (LOD), and robustness.Results Oxyphenisatine compounds exhibited similar spectral features, with diagnostic fragment ions at m/z 224.070 6 and m/z 196.075 7. Chlorinated derivatives produced characteristic ions at m/z 258.032 1 and m/z 230.037 2, while fluorinated derivatives yielded ions at m/z 242.061 1 and m/z 214.066 2. The LODs ranged from 0.5 to 5.0 mg/kg. In actual sample analysis, one unknown oxyphenisatine compound was detected and confirmed to be a fluorinated diacetophenbutate.Conclusion This method demonstrates strong anti-interference capacity, good stability, and is suitable for the rapid screening and confirmatory analysis of oxyphenisatine compounds in dietetic foods.

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Objective To establish a rapid and precise determination method for 9 herbicides (asulam, hexazinone, indaziflam, norflurazon, pyrasulfotole, pyroxasulfone, sulfosulfuron, tebuthiuron, and tepraloxydim) in dairy products that are of international concern but without established maximum residue limits (MRLs) in China.Methods The samples are ultrasonically extracted with acetonitrile-acetone mixed reagent (v∶v=8∶2), and the extract is purified by the dispersed solid-phase extraction adsorbents Florisil, N-propylethylenediamine (PSA), and anhydrous MgSO₄. A high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method is established for determination.Results The nine herbicides are completely separated within 7 min. Their linear relationships are good within the range of 2.00~100 μg/L (r≥0.997). Their detection limits are 0.02~0.30 μg/kg, spiked recoveries are 71.6%~104.1%, and relative standard deviations are 0.4%~10.3%.Conclusion This method is simple to operate, has high sensitivity and good reproducibility, and can be used for rapid determination of residues of the 9 herbicides in dairy products.

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Objective To develop an efficient detection method based on the Waters TQ-XS triple quadrupole liquid chromatography-mass spectrometry (LC-MS/MS) system for identifying cases of duck meat being substituted for beef or lamb.Methods Using high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), specific peptide ion pairs of beef, lamb, and duck were screened and validated. A qualitative and quantitative analysis method was established under multiple reaction monitoring (MRM) mode, with optimization of sample pretreatment and mass spectrometry conditions.Results The method showed good linearity (R²>0.99), high sensitivity, and a minimum limit of quantification of 0.5%. Detection of samples with different adulteration ratios demonstrated that the method could accurately and rapidly identify and quantify duck meat substituted for beef or lamb. Results from actual sample testing were consistent with those obtained by PCR.Conclusion This method demonstrates excellent performance in sample processing and sensitivity, and is suitable for the rapid identification and quantitative analysis of duck meat adulterated into beef and lamb products. It can provide effective technical support for meat quality control, market supervision, and prevention of meat adulteration.

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Objective To solve the problems of particle crushing and overgrinding of rice in horizontal milling machines, it is proposed to improve the milling quality of brown rice particles by changing the direction of suction air flow.Methods The CFD-DEM coupling method is used for the numerical simulation of the three states of upward suction at 10 m/s, downward suction at 5 m/s, and no wind speed (0 m/s). The simulation results are verified by the milling test with the physical prototype.Results As the air flow direction changes from upward suction to downward suction, the ascending velocity v_y and triaxial synthetic average velocity v of rice particles along the Y axis show an overall decreasing trend, and the upward suction particle velocity v_y is greater than the downward suction particle velocity v_y at the same layer. It is observed that the average velocity v of upward suction particles is larger than that of downward suction particles in the middle and lower parts of the whitening chamber. The difference in the movement capacity of the particles in the grinding area leads to a significant difference in the force in the areas prone to overgrinding and crushing. When the particle movement capacity is strong, the extrusion pressure on the particles at the bottom of the whitening chamber decreases. When the particle movement capacity is weak, the extrusion pressure on the particles at the bottom of the whitening chamber increases. In the case of upward suction, the rolling angular velocity of particles is higher than those in the cases of no wind speed and downward suction. According to the results of three physical tests in each state, the average degree of milling (D_OM) under upward suction at 10 m/s, no wind speed, and downward suction at 5 m/s are 1.90%, 2.20%, and 2.78%, respectively, and the average rate of crushing (R_OC) are 0.37%, 0.46%, and 0.60%, respectively.Conclusion The flow and force characteristics of the particle milling process under upward suction are superior to those under no wind speed and downward suction. The D_OM and R_OC under upward suction are significantly lower than those under no wind speed and downward suction.

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Objective To solve the problems of low efficiency and high cost in cherry screening.Methods A heatmap regression method HRNet-YT was proposed to automatically identify cherry size and the presence of fruit stems, thereby realizing efficient screening. HRNet-YT utilized multiple parallel subnetworks to achieve multi-scale information fusion while maintaining high-resolution representations, ensuring the spatial accuracy of heatmaps for stem and calyx keypoints. By leveraging heatmap techniques to capture rich contextual information and optimizing the loss function, the model's robustness and precision were enhanced.Results HRNet-YT-W48 (384×288) achieves a detection precision of 87.3% and an keypoint average precision (AP, OKS=0.5) of 0.22 on the dataset.Conclusion The proposed method demonstrates high precision and adaptability in the cherry keypoint detection task.

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Objective In the handling process of the automatic guided vehicle (AGV), accurate visual positioning of tray holes, particularly those that are small, distorted, and of low contrast, poses a significant challenge. Therefore, a visual positioning method for tray holes in AGVs based on improved YOLOv5s is proposed.Methods Combining the channel shuffling operation improvement of ShuffleNetV2 and the CBAM attention mechanism improvement, the basic YOLOv5s framework is improved to focus on the sub-pixel level boundary blurred hole position areas in the deformation key region. Based on the SIoU loss function, attention is paid to the micro hole positions, and the spatial three-dimensional coordinates of the tray hole positions in the camera coordinate system are calculated to obtain the transformation relationship from the camera coordinate system to the hole position area coordinate system. The improved YOLOv5s framework is utilized to output the three-dimensional coordinates of the tray hole positions in the AGV robotic arm coordinate system.Results The experimental results show that the experimental method can effectively capture sub-pixel level positioning accuracy boundaries, with an absolute error of less than 0.03 cm and a relative error of less than 0.83%. The F₁ score and mAP index are 95.2% and 94.8%, respectively. The number of floating-point operations, parameter count, and model volume are 4.8 G, 2.6 M and 4.28 MB, respectively.Conclusion The experimental method effectively solves the visual positioning problem of small, deformed, and low contrast holes in the tray holes that need to be positioned, and improves the efficiency of AGV tray handling.

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Objective To establish a non-destructive method for precise identification of mechanical damage in Solanum muricatum fruits.Methods The S. muricatum fruit samples exhibiting varying degrees of damage are induced by free-fall collisions, and then the hyperspectral data of each sample are collected. The effects of four preprocessing methods on the performance of the random forest (RF) classification model are evaluated. The sequential projection algorithm (SPA) and competitive adaptive reweighting algorithm (CARS) are used to extract the feature wavelengths of the preprocessed spectral data. Three machine learning-based classification models-partial least squares-discriminant analysis (PLS-DA), support vector machine (SVM), and random forest-are constructed and compared. The Bayesian optimization (BO) algorithm is employed to optimize the hyperparameters of the best-performing model.Results The model utilizing standard normal variate (SNV) preprocessing achieves the highest classification accuracy, which reaches 78.89%. Further enhancement of classification accuracy is observed through feature wavelength extraction, and the SNV-CARS-RF model attains the best performance, with the accuracy reaching 92.78% on the prediction set. Finally, the BO algorithm is used to optimize four hyperparameters of the SNV-CARS-RF model, increasing the prediction accuracy to 100%.Conclusion The integration of hyperspectral technology with machine learning enables the accurate detection of varying degrees of damage in S. muricatum fruits.

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Objective To propose a deep learning-based method for the freshness determination of winter jujube by dividing the fruit into five freshness stages, aiming to improve determination accuracy and reduce the influence of light reflection.Methods In this study, a freshness determination method is proposed for winter jujube by combining an efficient ResNet, an attention mechanism, and Faster R-CNN. First, ResNet is used for convolutional processing on the image to extract the global feature map. Next, key features are enhanced through a channel attention module, and multi-scale features are extracted using a feature pyramid network (FPN). Then, Faster R-CNN selects candidate regions from the features, followed by region of interest (ROI) pooling before inputting to fully connected layers. Therefore, the model performance is optimized through a multi-angle loss function. The model’s effectiveness is validated using physicochemical indicators such as hardness, conductivity, as well as vitamin C (VC) and polyphenol content.Results In freshness determination, the improved Faster R-CNN model achieves an accuracy of 98.60%.Conclusion The improved Faster R-CNN model outperforms existing methods in small-scale samples.

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Objective To determine the optimal storage period for bread.Methods Changes in the sensory characteristics, physicochemical properties, and volatile flavor substances of bread are analyzed during storage periods of 0, 1, 2, 3, 4, 5, 6, and 7 days.Results No noticeable mold was observed during storage, but when the storage time exceeded 5 days, a slight off-flavor began to appear. Throughout the storage period, the pH value and total microbial count of the bread increased, while moisture content, water activity, and specific volume decreased. A total of 48 compounds were detected in the flavor profile, primarily alcohols and acids. Principal component analysis (PCA) revealed significant differences in flavor between breads stored for different durations. When storage time exceeded 5 days, the flavor significantly differed from that of the fresh bread (0 days). Partial Least Squares Discriminant Analysis (PLS-DA) identified 10 substances with VIP values >1 (e.g., isobutyric acid and isobutanol-D), which played a key role in distinguishing the freshness of the bread.Conclusion Bread quality significantly deteriorated over the 7-day storage period, especially after 5 days, when both flavor and sensory quality showed a marked decline.

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Objective To explore the key non-ribosomal peptide synthetase (NRPS) genes of the active peptide Asp-Leu-Ala-Pro (DLAP) with angiotensin-converting enzyme (ACE) inhibitory activity identified from the mycelia of Ganoderma sinense.Methods The effects of key NRPS genes on the synthesis of DLAP are analyzed by PEG-mediated genetic transformation experiment, real-time fluorescence quantitative PCR (qRT-PCR), and high performance liquid chromatography (HPLC).Results qRT-PCR results reveal that compared with the wild type, the silenced transformants of GSI_00900 have the reductions of 44.99%, 68.88%, and 66.17% in the expression level of this gene. The three silenced transformants of GSI_10299 show the reductions of 74.11%, 78.01%, and 75.76% in the expression level of this gene. The two silenced transformants of GSI_10830 present reductions of 30.55% and 76.99%, and those of GSI_11441 exhibit the expression declines ranging from 19.43% to 84.80%. HPLC results indicate that the DLAP content in each positive transformant was lower than that in the wild type (P<0.05).Conclusion These four NRPS genes (GSI_00900, GSI_10299, GSI_10830, and GSI_11441) play a crucial role in the synthesis of DLAP.

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Objective To explore the regulatory effects and changing characteristics of the compound of Colla Corii Asini powder and honey on the antioxidant activity and intestinal flora of mice.Methods Seventy male BALB/c mice of SPF (Specific Pathogen Free, SPF) grade are randomly divided into 7 groups (10 mice in each group), namely the blank control group, the model control group, the Colla Corii Asini group (0.5 g/kg BW), the low/high-dose honey groups (1.0/2.0 g/kg BW, respectively), and the low/high-dose compound groups (0.5+1.0/0.5+2.0 g/kg BW, respectively). Except for the blank group, oxidative stress models are established for the remaining groups. After 30 days of continuous intervention, relevant indicators are detected.Results Compared with the Colla Corii Asini group and the honey group, the high-dose compound group significantly reduces the levels of lipid peroxidation products (MDA) and protein carbonylation (PCO), while simultaneously increasing the levels of superoxide dismutase (SOD) and reduced glutathione (GSH) (P<0.05), confirming that the compound has a synergistic antioxidant effect, and the high-dose group exhibits the best effect. The compound alleviates the body's inflammatory response by inhibiting the levels of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β). The results of genomic sequencing of the microbial flora in the intestinal contents show that the effects of sole intake of Colla Corii Asini or honey on the flora were not significant, while the intake of the compound of Colla Corii Asini and honey could improve microecological disorders and imbalances, with the high-dose compound demonstrating a better effect. In the intestinal flora of mice that ingested the low-dose and high-dose compounds, there is an increase in the content of Bacteroidetes and a decrease in the content of Firmicutes.Conclusion The compound of Colla Corii Asini and honey effectively enhances the body's free radical scavenging ability through its synergistic antioxidant activity. Meanwhile, it regulates the balance of the flora, significantly reduces oxidative stress damage, and contributes to maintaining the homeostasis of the intestinal microenvironment.

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Objective To prepare oligopeptides from Lueyang black-bone chicken in order to increase its added value and to determine their antioxidant activity.Methods Lueyang black-bone chicken meat was used as the raw material. Two proteases were employed for compound enzymatic hydrolysis, and response surface methodology was applied to optimize the preparation process of Lueyang black-bone chicken oligopeptides and to evaluate their antioxidant activity.Results The optimal preparation process for compound hydrolysis of Lueyang black-bone chicken oligopeptides was as follows: neutral protease and acid protease in combination, substrate concentration 3 g/100 mL, enzymatic hydrolysis time 4 h, total enzyme addition 9 300 U/g, hydrolysis pH 6.5, and enzyme ratio 1∶1. Under these conditions, the hydrolysate had the highest trichloroacetic acid (TCA)-soluble short peptide content of 10.29 mg/mL, which was close to the predicted value, with a protein recovery rate of 71.52%. The IC₅₀ values of Lueyang black-bone chicken oligopeptides for scavenging DPPH radicals, ABTS⁺ radicals, and hydroxyl radicals were 4.675 mg/mL, 31.401 μg/mL, and 4.769 mg/mL, respectively, and the reducing ability of 10 mg/mL oligopeptides was close to that of ascorbic acid at 0.02 mg/mL.Conclusion The experimental process can yield a considerable amount of Lueyang black-bone chicken oligopeptides with antioxidant activity.

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Objective To investigate the composition and antioxidant properties of flavonoids from the Ampelopsis grossedentata leaf extract.Methods Qualitative identification and quantitative determination are conducted on flavonoids from the extract by high-performance liquid chromatography (HPLC). Then, with tea polyphenols and vitamin C as controls, the scavenging rates of the extract are determined against four free radicals, including OH^-, DPPH, O2-, and ABTS⁺, and the antioxidant effect of the extract is studied during potato chip storage.Results The results show that the flavonoid and polyphenol content of the extract are 41.07% and 45.50%, respectively. There are five types of flavonoids in the extract, namely dihydromyricetin, taxifolin, vitexin, rutin, and quercetin. Among the flavonoids mentioned, dihydromyricetin is the primary one in A. grossedentata. Compared to tea polyphenols and vitamin C, the extract at the same concentration exhibits higher OH^-, DPPH, O2-, and ABTS⁺ free radical scavenging rate, indicating a stronger in vitro antioxidant capacity than the control. The antioxidant capacity of the extract under acidic conditions is stronger than that under neutral and alkaline conditions. During the 8-month storage period, the extract demonstrates significant antioxidant effects on potato chips (P<0.05).Conclusion The antioxidant active ingredient content in A. grossedentata extract is as high as 86%, indicating a strong antioxidant capacity. Therefore, the extract can be developed as a food antioxidant and raw material for functional food.

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Objective This experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough.Methods Single-factor experiments are conducted using fermentation temperature, fermentation time, and inoculation amount of lactic acid bacteria as key variables. Response surface methodology is employed to optimize the fermentation conditions. After optimization, the modified extruded whole corn flour is blended with unmodified extruded whole corn flour in varying proportions, and its effects on the texture properties of the dough and cooking loss are investigated. Results Under the conditions of a lactic acid bacteria suspension concentration of 3×10⁷ CFU/mL, a fermentation time of 18 h, and a fermentation temperature of 39 ℃, the texture and cooking properties of the dough reach their optimal state when modified whole corn flour and unmodified whole corn flour are blended at a ratio of 6∶4. At this point, the hardness of the fermented whole corn flour dough is minimized, measuring only 7.63 N.Conclusion Lactic acid bacteria fermentation can effectively enhance the processing properties of extruded whole corn flour and optimize its dough texture and cooking properties..

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Objective To optimize the extraction process of black ginseng polysaccharides (BGP) by an enzyme extraction method, and to investigate the antioxidant activity of BGP.Methods The optimal dosage of compound enzymes for BGP extraction is obtained using the orthogonal method, and the process conditions for BGP extraction by compound enzymes are optimized using the response surface method. The in vitro antioxidant activity of BGP is evaluated using the DPPH and the ABTS⁺ radical methods.Results The optimal enzyme ratio is 120 mg cellulase, 120 mg pectinase, and 80 mg papain. The optimal enzymatic hydrolysis process conditions are an enzymatic digestion liquid ratio of 1:50 (mg/mL), pH of 7.5, extraction time of 2.5 hours, and extraction temperature of 45 ℃, at which the BGP yield can reach up to (20.04±0.14)%. When the BGP concentration is 3 mg/mL, the DPPH radical and ABTS⁺ radical scavenging rates are 54.38% and 92.14%, respectively.Conclusion BGP yield by the compound enzyme extraction process is high. The process is stable and feasible, and the resulting BGP exhibits certain antioxidant activity.

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Objective To explore the extraction and purification process and antioxidant activity of mango kernel polyphenols.Methods The extraction process of mango kernel crude polyphenols is optimized by the orthogonal experiment. Mango kernel polyphenol extract is further separated and purified by the macroporous adsorption resin. Meanwhile, the antioxidant activities of mango kernel polyphenols before and after purification are analyzed with Vc as the control.Results The optimal process extraction for mango kernel polyphenols is a solid-liquid ratio of 1∶40 (g/mL), 50% ethanol, an extraction temperature of 60 ℃, and an extraction time of 70 min. Under these conditions, the polyphenol yield is 9.93 mg/g. The LX-17 resin has the best adsorption-desorption effect, with a static adsorption and desorption equilibrium time of 2.5 h. Dynamic adsorption-desorption conditions are as follows: sample solution with a concentration of 300 μg/mL, a volume of 40 mL, a flow rate of 3 mL/min, and elution with 50% ethanol, a volume of 320 mL, and a flow rate of 3 mL/min. Under these conditions, the mango kernel polyphenol purity is increased from 9.93 mg/g to 35.68 mg/g. In vitro reducing power of mango kernel polyphenols on DPPH, ABTS, OH, and O2- free radicals, as well as Fe³⁺ is significantly increased after purification, and the IC₅₀ is 19.25, 0.02, 106.90, 464.00 μg/mL, respectively.Conclusion The mango kernel polyphenols are ideal in antioxidant activity.

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Objective To explore the influence of inulin on the quality of non-fermented quick-frozen fried dough sticks (NFQFDFDS).Methods The study investigates the influence of different addition amounts (0%, 0.75%, 1.50%, 2.25%, and 3.00% by mass fraction) of inulin with different degrees of polymerization (DP) on the moisture content, oil content, specific volume, color, texture characteristics, and sensory evaluation of NFQFDFDS.Results Inulin with three DP can effectively improve the moisture content and specific volume and reduce the oil content of NFQFDFDS within a certain addition range. However, excessive addition would bring negative effects to the products. With the addition of inulin with three DP, the hardness of NFQFDFDS can increase and shows a trend of rising first and then decreasing with the increase in the addition amount.Conclusion The appropriate amount of inulin can improve the color, specific volume, and edible quality of NFQFDFDS.

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Objective To develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to address the limitations in current evaluation systems for dried noodle products.Methods The cooking quality, textural properties, and sensory characteristics of quinoa-konjac dried noodles prepared under different conditions of quinoa flour addition, water addition, konjac flour addition, and curing time are systematically analyzed. The quality of quinoa-konjac dried noodles is evaluated through a fuzzy comprehensive evaluation method that systematically integrates multidimensional quality indices with fuzzy mathematical principles. Building upon single-factor experiments, the response surface methodology is adopted to optimize the formula.Results The optimal formula is as follows: quinoa flour addition of 22.40%, water addition of 48.40%, konjac flour addition of 1.80%, and curing time of 19 min. The quinoa-konjac dried noodles prepared under these conditions have a cooking loss rate of (8.27±0.04)%, firmness of (49.52±0.06) N, adhesiveness of 3 116.61±7.27, chewiness of 3 066.16±5.41, a sensory score of 87.1±0.2 points, and a comprehensive score of 61.45±0.13 points.Conclusion The quinoa-konjac fried noodles prepared with the optimized formula exhibit a smooth texture, high elasticity, appropriate firmness, a distinctive golden-yellow color, and a characteristic quinoa aroma. The fuzzy comprehensive evaluation method proves effective for precise quality assessment of quinoa-konjac dried noodles.

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Objective To prepare tea-flavored rice cakes using a mixture of japonica rice flour and glutinous rice flour as the main raw material with the addition of tea dust by-products and analyze their quality.Methods Single-factor experiments were conducted to explore the effects of different tea dust addition amounts, white sugar addition amounts, and japonica-to-glutinous rice ratios on sensory evaluation and texture of tea-flavored rice cakes. Based on fuzzy mathematics sensory evaluation and comprehensive weighted scores of texture, orthogonal experiments were used to optimize the optimal preparation process for tea-flavored rice cakes and analyze their physicochemical and in vitro digestion characteristics.Results The rice cakes prepared under the conditions of 5 g tea dust addition, 7.5 g white sugar addition, and japonica-to-glutinous rice ratio (m_jr∶m_gr) of 1∶1 have a pale green color, appropriate viscoelasticity, and soft and chewy texture. The rheological properties of the tea-flavored rice cakes exhibit a typical gel state, with elasticity being the dominant contributing factor. Compared with traditional rice cakes, the tea-flavored rice cakes have a higher moisture content, higher contents of both rapidly digestible starch and resistant starch, and a more moderate starch digestion rate.Conclusion Appropriate tea dust addition can effectively improve the viscoelasticity and digestive properties of rice cakes, and the optimized tea-flavored rice cakes have better overall quality than traditional rice cakes.

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Litopenaeus vannamei is one of the major cultivated species of shrimp products in China. With the rapid development of aquaculture technology, the production of L. vannamei has continued to rise in recent years, which has become an important economic pillar for export earnings and rural revitalization in coastal regions. The primary commercial processing products of L. vannamei include shrimp meat, shrimp surimi products, frozen whole shrimp, and preprocessed frozen shrimp. Substantial quantities of by-products (heads and shells) are generated during processing, yet current utilization strategies remain underdeveloped. As a result, issues such as resource waste, environmental pollution, and the reuse of by-products are receiving increasing attention. This review systematically examines the nutrition and bioactive compounds in processing by-products of L. vannamei and discusses techniques for their extraction and recovery, including supercritical CO₂ extraction, enzymatic hydrolysis, and microbial fermentation. Furthermore, this study analyzes the high-value utilization status of these bioactive components in food and pharmaceutical applications, identifies key technical bottlenecks, and proposes directions for future innovation.

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In recent years, protein-based nanocarriers have attracted widespread attention for their excellent biocompatibility and superior delivery efficiency. However, single protein carriers suffer from some issues, such as high environmental sensitivity, insufficient targeting ability, and poor in vivo circulatory stability. The latest research progress of protein-based nanodelivery systems was analyzed, and common construction strategies were summarized and categorized, such as self-assembly technology, flash nanoprecipitation method, and pH-driven method; the advantages and limitations of different methods in particle size control and encapsulation efficiency were clarified. The coupling mechanisms, preparation methods, and application advantages of the composite systems composed of proteins and polysaccharides, inorganic nanomaterials, lipids, and polymers were discussed, and a prospect for the future research directions that can be further explored regarding protein-based composite delivery systems was given.

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With the continuously increasing demand for intelligent and precise technologies in the food industry, intelligent responsive hydrogels, as an emerging class of functional materials, have demonstrated great application potential in controlled release and quality monitoring of food products. This article reviews recent research progress in intelligent responsive hydrogels in terms of base material selection and crosslinking methods, types of stimulus responsiveness, and underlying mechanisms. It elaborates on the design and application of intelligent hydrogels in controlled-release systems for food bioactive substances, covering antibacterial packaging, nutrient fortification, and flavor-controlled release. Additionally, the application of intelligent responsive hydrogels in food quality monitoring is summarized, including their use in food safety detection and food freshness monitoring, and future development trends of intelligent responsive hydrogels are prospected.

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Mulberry leaves serve as important raw materials with both medicinal and edible properties, rich in a variety of nutritional active ingredients. Processed mulberry leaf tea has antioxidant, hypoglycemic, hypolipidemic, anti-inflammatory, and other physiological functions, positioning it as a hot spot of research in the health food sector. Withering, fixation, fermentation, drying, stress treatment, and other processing techniques significantly affect the flavor quality, as well as the types and content of nutritional active ingredients of mulberry leaf tea, thereby affecting the nutritional quality and health benefits of the product. This study focuses on the effects of processing techniques such as withering, fixation, fermentation, drying, and stress treatment on the sensory quality and nutritional active ingredients of mulberry leaf tea, while also outlining prospects for optimizing mulberry leaf tea processing technology and advancing the development of functional products.

Abstract:

Objective To prevent postharvest fruit decay and extend shelf life, a robust, water-resistant, and self-healing multifunctional edible fresh-keeping film was proposed.Methods The edible fresh-keeping film's microstructure, chemical structure, physicochemical properties, mechanical properties, and its effects on the shelf life of bananas were characterized using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), X-ray powder diffractometer (XRD), texture analyzer, and rheometer.Results The monomers within the edible film are cross-linked via hydrogen bonds, ester bonds, and electrostatic interactions, forming an irregular network structure on the surface. The film exhibits an elongation at break of 71.73% and a mechanical strength of 51.48 MPa, as well as good hydrophobicity and water vapor and oxygen barrier properties. Postharvest banana fresh-keeping experiments indicate that the edible film effectively reduces weight loss and softening, delays pulp ripening, and extends the shelf life of bananas to eight days.Conclusion The multifunctional edible film can be used in food packaging to extend the shelf life of postharvest fruits.

Abstract:

This study investigates innovative packaging design approaches for Hunan tea under the "traditional patterns+AI" model. Utilizing Stable Diffusion model technology, this study creatively transforms embroidery patterns from Mawangdui silk textiles into packaging designs for Junshan Yinzhen tea. The results demonstrate that the Stable Diffusion model technology successfully generates intelligent embroidery patterns. These patterns are subsequently applied to Junshan Yinzhen tea packaging, resulting in a distinctive and highly recognizable design. The patterns demonstrate excellent compatibility with the tea's attributes and packaging structure, effectively realizing the innovative application of traditional patterns in tea packaging.

Abstract:

From the perspective of the reinforcement effect that empathy theory has on children's food packaging design, the current application of this theory in this field primarily focuses on empathy. It aims to achieve a two-way emotional connection between children and parents through the concrete expression of children's psychological empathy and the implicit transmission of parental values. The analysis of the application scenarios of empathy theory in children's food packaging design reveals three major breakpoints in children's psychological empathy, three major obstacles in the transmission of parental values, and technical bottlenecks in emotional transmission functions. To overcome these limitations, it is necessary to enhance the precise adaptation of children's psychological empathy, build a trust system for the transmission of parental values, and innovate the technical application models for emotional transmission.