Abstract:

Both the environment and food have important impacts on human health. However, research on the macro-level patterns and micro-level mechanisms of their complex interactions affecting health remains limited. Environmental food science, centered on the scientific theme of coupling "environment-food" with "health", conducts systematic research on dietary behaviors and health-related scientific and technological issues across diverse spatiotemporal environments. It represents a newly emerging interdisciplinary direction within food science. This paper reviews the research trajectory and progress in understanding the relationships among environment, food, and health, evolving from the "binary relationship" between environment and food to the "ternary relationship" among environment, food, and health. Taking the research achievements of the key laboratory of environmental food science, ministry of education at Huazhong Agricultural University as examples, the paper provides an in-depth analysis of the scientific connotation and recent advances in environmental food science.

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Objective To explore the mechanism underlying perception of texture of starch-containing thickened fluids by α-amylase in saliva.Methods This work characterizes the rheological and textural properties of a starch-containing thickened fluid in the presence of authentic saliva or artificial saliva containing α-amylase.Results Dynamic rheological test results show that the presence of α-amylase in saliva can reduce the viscoelasticity of the starch-containing thickened fluid, and the loss factor of the gel system increases with an increase in the concentration of α-amylase. Static rheological test results reveal that α-amylase enhances both the apparent viscosity coefficient K and the thixotropic loop area of the starch-containing thickened fluid. Examination of texture reveals no notable disparities in the texture of the authentic saliva (without/with enzyme inactivation) group, in contrast to the significant variances seen in the artificial saliva (without/with enzyme) group. There is a marked reduction in the hardness and chewiness of the enzyme-added system.Conclusion The findings indicate that α-amylase decomposes starch in the starch-containing thickened fluid into small molecules such as oligosaccharides, resulting in the disintegration of the three-dimensional gel network linking starch and pectin.

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Objective To improve the utilization of Poria cocos resources.Methods This paper employs cellulase and xylanase in combination with Monascus for the solid-state fermentation of Poria cocos, and measures the changes in the content of alkali-soluble polysaccharides, water-soluble polysaccharides, β-glucans, reducing sugars, total triterpenes, pachymic acid, and Monacolin K in fermentation products.Results Compared with the other five strains of Monascus, Monascus purpureus 250 Gy has more significant changes in the chemical composition of Poria cocos, among which the content of water-soluble polysaccharides reaches 61.99 mg/g after 6 days of fermentation by Monascus purpureus 250 Gy, which is 1.58 times higher than that of raw Poria cocos. Compared with the control group, the content of water-soluble polysaccharides in Poria cocos fermented by cellulase and xylanase with Monascus purpureus 250 Gy increases by 1.15 and 1.12 times respectively, the content of β-glucans by 0.81 and 0.70 times respectively, and the content of total triterpenes by 0.95 and 0.82 times respectively.Conclusion The combined treatment of the two enzymes with solid-state fermentation by Monascus purpureus 250 Gy has significant influences on the chemical composition of Poria cocos, serving as an effective method for enhancing the content of active substances in Poria cocos.

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Objective To develop an effective method for inhibiting Botrytis cinerea in tomatoes.Methods The effect of the addition amount of nanomaterial and light exposure time in chiral gold-modified TiO₂ (DAT) composite materials on the inhibition of B. cinerea in tomatoes was studied through colony diameter and antibacterial rate. The mechanism of action of DAT on B. cinerea was explored by analyzing mycelial biomass, nucleic acid and protein leakage, and fungal cell structure.Results When the chiral nano-gold addition was 80 μL, the DAT concentration was 5 mg/mL, and the natural light exposure time was 24 hours, the highest inhibition rate of DAT against B. cinerea was 53.64%. DAT nanomaterials generated free radicals under light exposure, disrupting the cell membrane, causing extensive leakage of fungal nucleic acids and proteins, and inhibiting the growth of B. cinerea mycelia. The surfaces of B. cinerea mycelia treated with DAT were rough, wrinkled, and damaged, effectively destroying the mycelial structure of B. cinerea.Conclusion DAT can effectively destroy the cell membrane and mycelial structure of B. cinerea in tomatoes, inhibiting the growth and reproduction of B. cinerea.

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Objective To analyze the effects of migration temperature, heating time, and copper content on the migration of copper from regreen Indocalamus leaves to food simulants.Methods Regreen Indocalamus leaves were prepared by being soaked in copper sulfate pentahydrate solutions. Food simulants included ultrapure water, 2.5% (mass fraction) sodium chloride solution, 4% (volume fraction) acetic acid solution, 10% (mass fraction) white sugar solution, soybean oil, and 5‰ (mass fraction) sodium bicarbonate solution. The effects of migration temperature, heating time, and copper content on the migration amount of copper from regreen Indocalamus leaves were analyzed.Results Except for soybean oil, the migration amount of copper from regreen Indocalamus leaves was the largest in 4% acetic acid solution, followed by 2.5% sodium chloride solution. When the migration temperature was 100 ℃, the copper migration amount in all food simulants reached peaks in 2 hours, and then decreased as time elapsed; when the migration time was 24 hours, the migration amount reached peaks in ultrapure water, 2.5% sodium chloride solution and soybean oil at 40 ℃, and the migration amount reached peaks in 4% acetic acid solution and 10% white sugar solution at 25 ℃; The higher the copper content of regreen Indocalamus leaves is, the greater the migration amount is.Conclusion The properties of food simulants, heating time, and temperature are important factors affecting the copper migration from regreen Indocalamus leaves. As the copper content of regreen Indocalamus leaves is higher, the migration amount is greater, and acidic food is more conducive to copper migration.

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Objective To develop a novel multivariate qualitative analysis method for detecting pathogenic bacteria in food microorganisms based on quantum dot nanoparticles, aiming to meet the current requirements of food safety supervision and the timeliness of short-shelf-life food detection.Methods Quantum dots, with their diverse categories and various synthesis methods, were combined with immunofluorescence analysis to establish a rapid, sensitive, and efficient method for detecting two or more different pathogenic bacteria.Results This method enabled the simultaneous, rapid, sensitive, and efficient detection of foodborne pathogens. When the bacterial concentration was 10³ CFU/mL, pathogens could still be detected within 15 min. Blind sample testing of pathogenic bacteria in dairy products with different substrates showed a 100% agreement rate with traditional methods.Conclusion This method exhibits strong specificity and high sensitivity for pathogen detection, while also being simple to operate and requiring a short detection time, making it highly practical.

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Objective To develop a method for detecting cyanide in food based on a novel fluorescent probe.Methods Based on the strong nucleophilicity of cyanide, a novel reactive coumarin fluorescent probe is synthesized. The response mechanism, reaction rate, selectivity, and linear relationship between the probe and cyanide are analyzed and validated using real samples.Results The probe has excellent selectivity for cyanide and demonstrates a rapid response to cyanide, able to complete the reaction within 1 minute. At a probe concentration of 10 μmol/L, the linear range of cyanide detection is 5~90 μmol/L, with a linear equation of Y=11.645 45+7.014 55X and a detection limit of 0.065 μmol/L. In actual sample testing, the recovery rate of spiked samples is 97.9%~105.0%.Conclusion This probe can quickly and accurately detect cyanide.

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Objective To improve the classification accuracy of pork species by building an identification model based on near-infrared spectroscopy and PCA-DBN-SVM.Methods Combining the near-infrared spectroscopy characteristics of pork, principal component analysis (PCA) is used for dimensionality reduction and feature extraction, and DBN-SVM is then applied for classification and recognition to construct a pork species identification method that integrates near-infrared spectroscopy characteristics with PCA-DBN-SVM model.Results Compared with the KNN model, RF model, ELM, and DBN combination model, the PCA-DBN-SVM model has the highest classification accuracy of pork species, which reaches 99.91%.Conclusion The PCA-DBN-SVM model exhibits superior classification accuracy.

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Food safety administrative public interest litigation not only constitutes a statutory scope of administrative public interest litigation but also forms a part of China's social co-governance system for food safety. The pre-trial procedures in this context hold an independent value as a crucial institutional design for the balance between administrative power and procuratorial power. From the perspective of food safety social co-governance, the pre-trial procedures serve as the optimal mechanism for ensuring regulatory accountability of administrative agencies. Current issues occurring in pre-trial procedures in food safety administrative public interest litigation are examined including independent status and professional deficiency in judicial practice. Optimization pathways are then proposed, such as advancing relevant legislation and incorporating multi-stakeholder participation.

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With the development of digital technologies represented by artificial intelligence AI globally, and considering environmental pressures such as reducing carbon emissions from alternative proteins, sustainable packaging to reduce plastic pollution and health awareness, countries like the United States, the European Union, Singapore, and Japan have established relatively effective legal frameworks for emerging food fields including alternative proteins, functional foods, and 3D-printed foods. In contrast, China's legal supervision in the emerging food field currently faces issues such as vague classification supervision, low approval efficiency, insufficient alignment with international rules, and lagging supervision policies. To address these challenges, this paper selectively draws on the experiences of countries like the United States, the European Union, Singapore, and Japan. It reviews and gives suggestions to improve China's legal supervision in the emerging food fields from aspects such as establishing a hierarchical and categorized supervision system, optimizing approval processes and innovation incentives, enhancing inter-departmental and international cooperation, and dynamically adjusting supervision policies.

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Objective This study focuses on the continuous mechanized production of quadrangular Zongzi leaves, involving the processes of zongzi leaf forming, filling, and strapping. The design of an automatic folding and forming process and device for Zongzi leaves is proposed.Methods The functions and requirements of Zongzi leaf folding and forming were analyzed, and the technical principles and processes were studied. In line with the requirements for continuous mechanized production, the folding and forming technology of Zongzi leaves was explored.Results A Zongzi leaf forming, filling, and strapping process was proposed, based on a Zongzi mold to achieve rotating folding and continuous operation. The overall device and key mechanisms were designed.Conclusion The designed process and device for Zongzi leaf transfer, pre-forming, filling, edge folding, and sealing can meet the flexible pre-forming requirements for the Zongzi leaves used in quadrangular Zongzi.

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Objective To address the prominent issues of delayed feedback and low detection efficiency in the offline particle size distribution detection of traditional wheat processing.Methods The dynamic image method was applied to particle size detection in the wheat processing process. An online particle size detection device was designed based on wheat processing technology, including the design of key structures and algorithm software. The device was compared and analyzed with the manual sieving method for sample materials.Results Compared with the sieving method and laser method, the maximum relative errors in the detection results of the device for the I and II skin grinding materials were no more than 3.2%, 14.7%, and 2.3%, 14.2%, respectively. The relative error of the repeatability test for the I skin grinding material did not exceed 2.6%.Conclusion The application of the dynamic image method to online particle size detection in the wheat processing industry is feasible.

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Objective To improve the efficiency and stability of spatial optimal time trajectory planning for food sorting robot arms.Methods A time-optimal trajectory planning method for food sorting robot arms based on an improved coati optimization algorithm (COA) was proposed. A UR5 six-degree-of-freedom robot arm model was established, and the 3-5-3 polynomial interpolation method was used to construct the motion trajectory of the robot arms. Drawing inspiration from the physical phenomenon of optical refraction, the COA was improved. The improved COA (ICOA) was then applied to optimize and solve the trajectory planning problem of robotic arms while satisfying constraints on angle, angular velocity, and angular acceleration, aiming to minimize joint motion time as much as possible.Results Simulation results showed that, compared with three other time-optimal trajectory planning methods, the proposed method reduced trajectory execution time by 14.58%, 21.20%, and 4.18%, respectively.Conclusion The proposed method effectively shortens the robot arms' operating time and significantly improves their working efficiency.

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Objective To enhance the operational efficiency and stability of Delta robots in food automation sorting systems.Methods Based on an analysis of food automation sorting systems, a Delta robot sorting strategy combining machine vision, a multi-objective model, and an improved dung beetle optimizer algorithm was proposed. Machine vision was used to obtain real-time food position data, and a sorting optimization model was established with the goal of achieving the optimal balance between running path efficiency and stability. The model was solved using an improved mantis optimization algorithm, and the performance of the proposed method was experimentally verified.Results Compared with conventional methods, the proposed method achieved a faster average sorting speed and lower end vibration impact, with an average sorting speed of <0.60 pieces/s and an average end acceleration of <16 m/s².Conclusion The integration of machine vision, a multi-objective model, and intelligent algorithms can effectively improve the sorting efficiency and stability of Delta robots.

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Objective To enhance the motion smoothness and reliability of cam-linkage combined mechanisms under high-speed operating conditions and to investigate a cam profile design method based on Fourier series.Methods This study derives the motion law expression of a cam-linkage combined mechanism through the Fourier series expansion theory and analyzes the influence of initial parameters on motion characteristics. Taking the lifting mechanism of packaging machinery as an example, the study employs MATLAB for cam profile curve design based on Fourier series and validates the basic dimensions and motion and dynamic performance of the cam.Results When the Fourier series expansion order k is 15, motion accuracy and acceleration fluctuations can be effectively balanced. The designed cam profile curve is continuous and impact-free with a maximum pressure angle of 41.39° and a minimum curvature radius of 5.42 mm. Both the velocity and acceleration curves meet the requirements for high-speed operation.Conclusion The method simplifies the design process by applying Fourier series expansion with a single motion law, eliminating the complexity of segmented calculations. It significantly improves the stability and dynamic performance of cam-linkage mechanisms under high-speed conditions.

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Objective This study aims to address the problems of single methods, low efficiency, and high costs of the quality inspection of crayfish in industrial processing.Methods A YOLO-HDR-based lightweight neural network model was proposed. The PP-HGNetv2 model was employed to design a new YOLOv8 backbone network, and the lightweight modules of HGstem and DWConv were introduced to reconstruct the network. The dynamic convolution block and other lightweight convolutions (GhostConv and RepConv) in the official library were used to redesign the HGBlock of the new backbone network. The dynamic high-performance network modules (DynamicHGBlock, RepHGBlock, and GhostHGBlock) were obtained to improve HGBlock and the feature expression of the network. The C2f module of the original neck network was improved by the repeated cross-stage local edge-preserving attention network RepNCSPELAN4 to address the performance degradation caused by the lightweight network.Results The accuracy and average precision of the improved model reached 92.8% and 95.9%, respectively, which were 3.5% and 1.9% higher than those of the original model and better than those of other comparative target detection algorithms. The number of parameters and model size of the improved model were reduced by 17.7% and 16.2%, respectively, compared with those of the original YOLOv8n model, and the amount of computation was reduced by 19.8%.Conclusion The method established in this study demonstrates improved detection performance under the dense occlusion noise background, enabling the quality inspection of crayfish in industrial processing in the complex background before frozen packaging.

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Objective To optimize the treatment parameters for eliminating Aspergillus flavus on peanut surface through high voltage electric field cold plasma (HVCP) and analyze the effects on peanut quality.Methods With sterilization rate as the indicator, the HVCP sterilization process parameters for eliminating Aspergillus flavus on peanut surface are optimized through a response surface test. The morphological changes of Aspergillus flavus spores before and after HVCP treatment are observed and compared, and the effects of HVCP treatment on the crude fat content, crude fatty acid value, crude protein content, and color of peanuts are analyzed.Results The optimized HVCP sterilization process parameters are as follows: treatment voltage of 122 kV, treatment time of 13.5 min, and treatment frequency of 56 Hz. Under these conditions, the sterilization rate reaches 99.56%. The morphology of Aspergillus flavus spores change significantly compared with the untreated group. Furthermore, the treatment method does not significantly change the crude fat and crude protein content of peanuts, but it significantly reduces the fatty acid value and improves the color brightness of the peanuts.Conclusion HVCP can effectively eliminate Aspergillus flavus on the surface of peanuts, and it can also improve the color brightness and reduce the fatty acid value of peanuts, without any influence on the quality and safety.

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Objective To study the flavor changes of yellow peaches with different maturities at non-chilling injury temperatures (12~15 ℃), as well as to determine the quality deterioration point and safe storage period.Methods Using 70%-, 80%- and 90%-ripened "Jinxiu" yellow peaches as materials, this paper studies the changes in the weight loss rate, rotting rate, firmness, soluble solids, sugar, acid and electronic nose sensor response values of the peaches under the temperature of 12~15 ℃ and relative humidity of 85%~90%, and carries out the correlation analysis of maturities, storage time and key quality indexes.Results The rotting rate of 70%-ripened peaches on the 25th day is only 5%, significantly lower (P<0.05) than that of 80%-ripened peaches on the 15th day and 90%-ripened peaches on the 5th day. The firmness of 70%-ripened peaches stored for 15~20 days is equivalent to that of 80%-ripened peaches stored for 10 days and 90%-ripened peaches stored for 5 days. The sucrose content of 90%-ripened peaches peaks on the 10th day, which is 5 days earlier than 80%- and 90%-ripened peaches. The sucrose content of 80%-ripened peaches stored for 15~25 days is significantly higher than that of 90%-ripened peaches. Under a storage period of 0~20 days, the sorbitol content of 70%- and 80%-ripened peaches is significantly higher than that of 90%-ripened peaches (P<0.05). In the entire storage period, the content of malic acid and citric acid in 70%-ripened peaches is significantly higher than that in 80%- and 90%-peaches. The electronic nose sensor response values of all three groups of peaches at 0, 10, and 25 days can be completely distinguished, and day 10 and day 25 are the key time points for the metabolism of volatile substances in peaches. Storage time and picking maturity have a certain regulatory effect on the fruit rotting rate, firmness with peel, flesh tissue firmness, sugar and acid content, and electronic nose sensor response values. Among these, sorbitol is significantly correlated with fruit firmness, sucrose, malic acid, and electronic nose sensor response values, and hydrogen sulfide-related volatile substances are easily affected by storage time, fruit firmness, and sugar and acid contentConclusion At 12~15 ℃, the safe storage period of 70%-, 80%- and 90%-ripened peaches are 15~20, 10~15 and 5 days respectively.

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Objective To determine the optimal harvesting period for blueberry fruits.Methods Seven blueberry cultivars, Bluegold, Homebell, Emerald, Brightwell, Jewelry, Legacy, and O'Neal, were used as research subjects to evaluate the appearance and bioactive components of blueberry fruits at different stages of maturation.Results During maturation, the weight of blueberry fruits expanded from 0.58~1.05 g to 1.40~3.00 g. The content of total phenols and total flavonoids fluctuated considerably, while the total anthocyanins content steadily increased to 71.44~275.33 mg/100 g FW. Fully ripe blueberry fruits demonstrated the highest DPPH and ABTS free radical scavenging capacity and iron ion reduction ability. The composition and content of anthocyanins in the fruits were greatly influenced by the maturation stage. Delphinidin and malvidin were the predominant pigments in fully ripe blueberries, accounting for 50.62%~77.33% of the total pigment content.Conclusion The optimal harvesting period for blueberry fruits is when they are fully ripe, as this is when the bioactive component content is highest, offering the best health benefits. The next best period is during the transition from purple-red to purple-black, when the health benefits are slightly lower than those of fully ripe fruits.

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Objective To elucidate the effects of processing methods on the components and functions of Penthorum chinense Pursh, and to provide a theoretical foundation for the development of new products.Methods This study compares the effects of five distinct processing methods-cleansing, wine-processing, vinegar-processing, salt-processing, and ginger-processing-on the functional components, in vitro antioxidant activity, and antibacterial activity of Penthorum chinense Pursh. To be specific, the differences in functional components before and after processing are analyzed, the in vitro antioxidant activity is measured using DPPH and ABTS^＋ radical scavenging models, and the antibacterial effects of the processed medicine against Escherichia coli, Staphylococcus aureus, Salmonella paratyphi B, and Salmonella enteritidis are evaluated.Results The Penthorum chinense Pursh subjected to the cleansing process has a significantly higher content of total flavonoids and total polyphenols than those treated with other methods (P<0.05), followed by those treated by salt-processing and wine-processing, with vinegar-processed samples showing the lowest levels. The wine-processed Penthorum chinense Pursh exhibits the strongest antibacterial activity against Escherichia coli, Staphylococcus aureus, and Salmonella Enteritidis, while the salt-processed samples show the weakest activity. In terms of antioxidant capacity, the wine-processed Penthorum chinense Pursh demonstrates the highest scavenging ability against DPPH and ABTS⁺ radicals, with IC₅₀ values of 33.52 and 35.86 μg/mL, respectively. Conversely, the vinegar-processed samples exhibit the weakest scavenging ability against DPPH and ABTS⁺ radicals, with IC₅₀ values of 43.90 and 54.87 μg/mL, respectively. The primary active components responsible for the scavenging of DPPH and ABTS⁺ radicals in Penthorum chinense Pursh are identified as gallic acid, kaempferol-3-O-rutinoside, pinocembrin, and rutin.Conclusion Wine-processing is identified as the optimal treatment method for Penthorum chinense Pursh.

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Objective This study aimed to optimize the purification process of flavonoids from Phallus impudicus and explore its anti-fatigue effect, and develop potential anti-fatigue products.Methods The purification process of flavonoids from P. impudicus was optimized using single factor and response surface methodology, and the effect of purified flavonoids from P. impudicus on exercise endurance in mice was studied.Results Compared with AB-8, HP-20, and D101, the PVPP had the highest adsorption rate for flavonoids from P. impudicus, and the optimal purification process was as follows: the concentration of crude extract of flavonoids from P. impudicus was 3.2 g/L, the concentration of ethanol elution solution was 56%, the elution flow rate was 28 mL/min, and the elution volume was 2 times the column volume. Purified flavone, i.e. (92.05±1.05)%, effectively prolonged the weight-bearing swimming time of mice, reduce the contents of serum lactic acid, blood urea nitrogen, creatine kinase, malonaldehyde and serum urea, and increased the contents of serum lactate dehydrogenase, total antioxidant capacity, glutathione peroxidase, liver glycogen and muscle glycogen in mice.Conclusion PVPP was an excellent new medium for purifying flavonoids. Purified flavonoids from P. impudicus could alleviate fatigue and enhance endurance by changing biochemical indicators, enhancing glycogen storage capacity, and antioxidant capacity. Flavonoids from P. impudicus could be used as a functional food additive.

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Objective To explore the anti-inflammatory active ingredients and mechanisms of action of Lycii fructus.Methods Network pharmacology and molecular docking techniques were used to screen the main components and targets of Lycii fructus with anti-inflammatory effects. Combined with cell experiments, the anti-inflammatory activity of Lycii fructus extract was evaluated using the RAW264.7 inflammatory cell model. The Pearson correlation coefficient method was used to analyze the correlation between the main components and inflammatory factors.Results A total of 34 main components and 123 common target genes of Lycii fructus were screened through online databases such as TCMSP, Uniprot, and OMIM. Core targets, including IL-6, TP53, JUN, TNF, AKT1, and IL1B, were identified through the protein-protein interaction network. Key components such as quercetin, β-sitosterol, daidzein, stigmasterol, and atropine were obtained from "drug-component-target" network. KEGG pathway enrichment analysis revealed cancer signaling pathway, lipid signaling pathway, and atherosclerosis signaling pathway. Molecular docking results showed that β-sitosterol and stigmasterol exhibited relatively low binding energies and strong affinities with key targets. Cell experiments further confirmed a negative correlation between the concentrations of quercetin, β-sitosterol, and stigmasterol in Lycii fructus extract and the production of inflammatory factors TNF-α, IL-6, and IL-1β.Conclusion The potential anti-inflammatory active ingredients in Lycii fructus are quercetin, β-sitosterol, and stigmasterol, which may exert anti-inflammatory effects by regulating core targets such as AKT1 and IL1B.

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Objective To purify and enrich the distiller's grain polyphenols (DGPs) with good antioxidant activity.Methods Organic solvent extraction combined with macroporous adsorption resin was used to enrich and recover DGPs from the distiller's grains deep eutectic solvent (DES) extraction solution. The purity and antioxidant activity of the purified products were determined. Extraction solvents and resin types were screened, and adsorption kinetics, isotherms, and thermodynamics were used to explain the adsorption mechanism. The optimal process conditions were determined. The in vitro antioxidant activity of the polyphenols was evaluated by measuring their ability to scavenge 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radicals and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radicals.Results Dichloromethane was the most suitable extraction solvent, with a polyphenol recovery rate of 90.83% when the ratio of dichloromethane to DES was 2∶1. The best resin for purifying DGPs was DM130, with an adsorption rate of 78.70%. The adsorption of DGPs by DM130 resin conformed to pseudo-second-order kinetics and the Langmuir adsorption model, indicating that the process is spontaneous and exothermic. The optimal purification conditions with DM130 resin were a sample solution pH of 5, a sample concentration of 0.8 mg/mL, a flow rate of 2 BV/h, a sample volume of 3.4 BV, and elution with 60% ethanol at a flow rate of 3 BV/h and an elution volume of 6.9 BV. The overall recovery rate of DGPs from the distiller's grains DES extraction solution after dichloromethane extraction and DM130 resin adsorption was 88.90%, with polyphenol purity increasing from 2.11% to 16.05%. Seven phenolic compounds were detected in the purified product, with ferulic acid being the most abundant. The IC₅₀ values for scavenging DPPH and ABTS⁺ free radicals were 0.080 4 mg/mL and 0.185 0 mg/mL, respectively.Conclusion The purification method for the DGPs established in this study is effective and feasible, and the enriched DGPs exhibit good antioxidant activity.

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Objective This study aimed to extract Safflower polysaccharides (SPS) via water extraction and alcohol precipitation method, and to analyze their structural characteristics and antioxidant activity in vitro.Methods SPS was separated into three fractions-SPS-A, SPS-B and SPS-C using DEAE-52 ion exchange and Sephadex G-200 gel chromatography. Structural properties were analyzed through UV-vis scanning and infrared spectroscopy. The antioxidant activity of SPS-A was assessed through DPPH radical scavenging and ferric reducing antioxidant power (FRAP) assays.Results The polysaccharide contents of SPS-A, SPS-B and SPS-C was 89.75%, 90.37%, 90.22%, respectively. The samples did not contain protein or nucleic acid substances. It is speculated that SPS-A, SPS-B and SPS-C were β-type pyran ring structures. The IC₅₀ value of SPS-A for scavenging DPPH free radicals was 0.35 mg/mL, and the total antioxidant capacity of Fe³⁺ (FRAP) was 411.58 μmol/L FeSO₄.Conclusion The papain-Sevag method was the most effective for deproteinization of crude polysaccharides. Safflower polysaccharide, characterized by β-type pyranose ring structures, demonstrated significant antioxidant potential, which can be enhanced by increasing polysaccharide concentration. Optimizing separation and purification processes could improve sample yield and support large-scale production. SPS holds promise as a novel antioxidant for pharmaceutical and functional food applications.

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Objective To optimize the supercritical CO₂ extraction process of green tea and clarify its aroma quality characteristics.Methods Yunnan Pu'er sun-dried green tea is used as the experimental material, and a single-factor experiment combined with response surface design is used to optimize the supercritical CO₂ extraction process, so as to obtain the best process for extracting the aroma substances of green tea. The aroma compounds in supercritical CO₂ extract of green tea are identified by solid-phase microextraction-full two-dimensional gas chromatography-time-of-flight mass spectrometry (SPME-GC×GC-QTOF-MS), odor activity value (OAV), and gas chromatography-olfactometry (GC-O).Results The optimum process parameters are obtained as pressure of 21 MPa, extraction temperature of 50 ℃, extraction time of 2 h, CO₂ flow rate of 21 L/h, and entrainer addition of 160 mL, and the extraction yield reaches 1.076 8% under such conditions. The supercritical extract of green tea is analyzed for identification of aroma compounds, and 81 aroma compounds are detected, including alcohols, terpenes, hydrocarbons, and esters, among which the content of alcohols is highest. Twenty-nine major aroma compounds with OAV values >1 are screened out, and 11 key aroma compounds such as geraniol and β-ionone are further identified by GC-O, which impart floral and sweet flavors to the supercritical extract of green tea.Conclusion Eleven key aroma compounds, including geraniol, with different fragrance types, make significant contributions to the formation of the aroma in the supercritical extract of Yunnan Pu'er sun-dried green tea.

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Objective To explore the effects of different drying methods on the functional properties of mango powder.Methods Mango peel, mango sarcocarp, and mango pit powder are prepared by hot air drying, vacuum drying, and far infrared drying, and their particle morphology, content of functional components, and functional properties are determined.Results The content of functional components such as dietary fiber, flavonoids, and total phenols in mango peel and mango pit are higher than that in mango sarcocarp, which is more than 4 times higher than that in mango sarcocarp. There is no significant difference among the three drying methods for the same part. Mango powder has good water holding capacity (2.43~4.24 g/g) and oil holding capacity (1.69~2.01 g/g). The maximum water holding capacity of gel formed by heating can reach 7.58 g/g, and the water separation of gel shrinkage decreases with the increase in freeze-thaw cycles. The processing properties of vacuum-dried mango powder are relatively poor, but its antioxidant capacity is the strongest.Conclusion The content of dietary fiber, flavonoids, total phenols, and other functional components in mango peel, mango sarcocarp, and mango pit powder is not significantly different under the three drying methods. However, since vacuum drying is anaerobic and has a long drying time, the mango powder has relatively poor functional properties and higher antioxidant activities.

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Objective To determine the appropriate mechanical drying technology for peanuts.Methods Fresh peanuts were used as raw materials. The effects of heat pump drying (HPD), far infrared drying (FID), electric heating drying (EHD), far infrared combined heat pump drying (FI-HPD), and natural drying (ND) on drying time, unit energy consumption, drying rate, nutritional quality, color, texture, and germination rate were compared and analyzed.Results During the four mechanical drying methods, the moisture ratio and drying rate of peanuts decreased with the prolongation of drying time, and the drying process was a falling-rate drying phase. Among these, the FI-HPD group had the shortest drying time and the lowest unit energy consumption. The drying method significantly affected the content of protein, oleic acid, and linoleic acid (P<0.05), but had no significant effect on fat content. After the four mechanical drying methods, the protein content in peanuts was higher and the oleic acid content was lower in the EHD and FI-HPD groups. The drying method also significantly affected the color, hardness, and adhesion of peanuts (P<0.05). After mechanical drying, the acid value was 0.75~2.00 mg/g, and the peroxide value was 0.03~0.14 mg/g, both conforming to national standards. After the four mechanical drying methods, the germination index of peanuts decreased to some extent, with the FI-HPD group showing the greatest reduction in germination rate and germination potential. The germination index of the HPD and FID groups was higher than 90%.Conclusion FI-HPD is suitable for the drying processing of edible peanuts, while HPD and EHD are suitable for the drying processing of peanut seeds.

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As a novel non-thermal sterilization technology, the magnetic field has attracted much attention due to its strong penetrability and green and safe characteristics. Oscillating magnetic fields can effectively eliminate microorganisms and prolong the shelf life of food while maintaining the nutritional properties of food, and static magnetic fields have also shown great potential in inhibiting the growth of microorganisms in food. However, the mechanisms of inhibition and inactivation of microorganisms in food by different types of magnetic fields have not been systematically elaborated and analyzed. Therefore, this paper reviews the research progress of magnetic fields in eliminating and inhibiting microorganisms in food, encompassing the perspectives of mechanisms of action and application scenarios, and discusses the prospects and challenges faced by this technology.

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The technical characteristics of various fluorine content detection methods in recent years are summarized, with three dimensions focused on, namely, detection principle, technical characteristics, and application status, to comprehensively describe domestic and international indirect detection techniques of total fluorine content in food packaging materials. The existing detection methods are sorted out according to the two links of sample pre-treatment and fluorine content determination, and the technical parameters and application scenarios are compared. In addition, key parameters of fluorine content detection techniques are analyzed and evaluated, such as accuracy, precision, stability, detection time, and cost-effectiveness. Suggestions are put forward for further improvement and optimization of the techniques.

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As one of the widely recognized semi-solid plastic fat substitutes, oleogel can be used to replace food products, such as margarine and shortening oil, that contain high levels of saturated fatty acids (SFAs) and trans fatty acids (TFAs). This paper illustrates four methods for oleogel preparation, including direct dispersion. Besides, the paper presents the characteristics of various gelling agents for oleogels, along with the research status and progress of oleogel application in the food industry. Finally, this paper puts forward prospective outlooks for oleogel applications in food.

Abstract:

Camellia nitidissima Chi polysaccharide is a natural polymer compound with multiple biological activities, including significant antioxidant, antibacterial, and hypoglycemic effects, which has attracted considerable attention. However, research on C. nitidissima Chi polysaccharides still faces issues such as a limited range of extraction methods, insufficient studies on separation and purification, and structural characterization focused mainly on primary structure. This paper provides a systematic review of the current research on C. nitidissima Chi polysaccharides, covering extraction processes, separation and purification, structural characterization, and biological properties, while also discussing future research directions.

Abstract:

Suzhou craft is characterized by elegance, nature, delicacy, and subtlety, which matches the cultural connotation of Suzhou specialty food and the upgrading demand for packaging design. The research focus is on the stylized expression, form simulation, direct application, integrated design, imagery expression, and spatial transformation of Suzhou craft in specialty food packaging design. The methods and paths of Suzhou craft applied to specialty food packaging design are summarized to promote the development of Suzhou specialty food packaging design.

Abstract:

Color systems in Eastern and Western cultures show marked differences due to their distinct cultural backgrounds. Starting from the emotional color perception of Chinese people, this paper takes the imagistic expression of colors as the entry point. Drawing on the research results of the cognitive study of the Chinese people's emotional color perception conducted by Tsinghua University, it expounds on the aesthetic value and philosophical connotations embedded in the imagery of traditional Chinese colors. Through practical examples, it analyzes the application value and design principles of traditional Chinese colors in food packaging design.