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Objective To explore the interaction mechanism between diethyl phthalate (DEP) and ovalbumin (OVA) using multispectral analysis and molecular docking techniques.Methods The Stern-Volmer equation is applied to study the fluorescence quenching mechanism of OVA by DEP, as well as to determine the binding constants and the number of binding sites between them. Thermodynamic parameters are used to identify the primary types of interaction forces. Based on F?rster's non-radiative energy transfer theory, the energy transfer efficiency and binding distance between DEP and OVA are calculated. Molecular docking simulations are used to investigate the interaction forces between DEP and OVA.Results DEP can statically quench the intrinsic fluorescence of OVA. At temperatures ranging from 25 to 45 ℃, the binding constant (K) decreases from 2.631×10⁸ L/mol to 1.072×10⁸ L/mol, with 1~2 major binding sites identified between DEP and OVA. Thermodynamic analysis suggests that the interaction occurs spontaneously through electrostatic forces. Fluorescence resonance energy transfer parameters (J=1.316×10^-13 cm³·L/mol, R₀=3.665 nm, E=0.735, r=3.091 nm) confirms the strong binding. UV-Vis spectroscopy shows that DEP and OVA form a ground-state complex. Molecular docking simulations demonstrate that DEP binds to OVA through hydrogen bonds, van der Waals forces, and hydrophobic interactions, resulting in a stable complex structure.Conclusion DEP can statically quench the intrinsic fluorescence of OVA. The two molecules spontaneously form a stable ground-state complex with 1~2 binding sites, a binding distance of 3.091 nm, and an energy transfer efficiency of 0.735. The stability of the complex structure is primarily maintained by hydrogen bonds, van der Waals forces, and hydrophobic interactions.

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Objective To investigate the effect of complexes produced by protein-polyphenol interaction on the bioavailability of polyphenols and proteins.Methods Rutin-casein complexes are prepared using rutin and casein as raw materials. Their physicochemical and structural properties are analyzed.Results The optimal preparation conditions for the rutin-casein complexes are determined as follows: mass ratio of rutin to casein=1.89∶1.00, reaction time of 5.94 h, pH 8.5, and temperature of 50 ℃. Under such conditions, the binding degree is 40.23%. Compared with casein, the complexes exhibit a decrease in emulsifying activity index (8.47 m²/g) and emulsifying stability (9.39%). The solubility increases by 5.11%, surface hydrophobicity is significantly enhanced, and antioxidant activity markedly improves (P<0.05). Scanning electron microscopy reveals that the rutin-casein complexes display a lamellar structure with smooth surfaces, which may contribute to its functional properties. Infrared spectroscopy demonstrates peak broadening and redshifts in the amide I and II bands, and fluorescence intensity (including synchronous fluorescence) decreases due to fluorescence quenching. It indicates that rutin alters the secondary structure and conformational arrangement of casein.Conclusion Compared with the uncomplexed casein, the rutin-casein complexes are enhanced in solubility, surface hydrophobicity, and antioxidant activity.

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Objective To clarify the physicochemical properties, microscopic structure, monosaccharide composition, relative molecular mass, and structural characteristics of pectin in the tender leaves of Abelia macrotera.Methods Pectin from the tender leaves of Abelia macrotera was extracted by ultrasound-assisted cellulase method. The microscopic structure was observed under scanning electron microscope. The monosaccharide composition was determined by high performance liquid chromatography. The relative molecular mass was determined by polysaccharide hydrolysis derivatization. The possible structure was inferred by infrared spectroscopy.Results The yield of pectin from the tender leaves of Abelia macrotera is 23.38%, the esterification degree was 1.17%, and the galacturonic acid content was 72.16%. The pectin is in the form of flakes with cracks. The monosaccharides mainly consist of galacturonic acid, glucose, arabinose, galactose, rhamnose, mannose and xylose. The weight average molecular weight (Mw) and number average molecular weight (Mn) are 7.069×10⁵ and 3.434×10⁵, respectively, with an Mw/Mn of 2.06. It has typical spectrum characteristics of pectin absorption.Conclusion The pectin extracted from the tender leaves of Abelia macrotera by ultrasound-assisted enzyme method has a low linear structure and is mainly composed of RG-I type structure containing shorter side chains, which meets the commercial requirements.

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Objective To explore the effects of sodium chloride (NaCl) on the functional and structural properties of porcine plasma proteins (PPP), with the aim of providing a reference for the practical application of PPP.Methods PPP was treated with different concentrations of NaCl (0~1.0 mol/L), and changes in its functional and structural properties were measured using ultraviolet-visible spectrophotometry, laser particle size analysis, and Zeta potential analysis.Results NaCl promoted the solubility of PPP, reaching a peak at 0.2 mol/L. With further increases in NaCl concentration, solubility showed a downward trend. The trends in surface hydrophobicity and emulsifying properties of PPP changed at 0.8 mol/L, with maximum increases of 69.75% and 23.88%, respectively. NaCl had a negative effect on the foaming ability of PPP, as evidenced by a reduction in foam formation. In addition, compared with the control, the water-holding capacity of PPP decreased, with a maximum reduction of 40.18%, while the oil-holding capacity and turbidity increased, with maximum increases of 50.22% and 37.93%, respectively. In terms of structural characteristics, the UV absorption spectrum of PPP exhibited a blue shift, the average particle size increased, and both the absolute value of Zeta potential and the free sulfhydryl content decreased. These findings indicate that NaCl facilitated intermolecular interactions among PPP molecules, thereby altering their structural properties.Conclusion NaCl can enhance intermolecular interactions among PPP molecules, leading to changes in protein structure and thus regulating their functional properties.

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Objective To establish a method for the quantitative detection of milk fat globule membrane proteins in raw milk powder based on characteristic peptides using liquid chromatography-tandem mass spectrometry.Methods Characteristic peptides are selected from the proteolytic products of milk fat globule membrane proteins. The quantification of milk fat globule membrane proteins in raw milk powder is performed using multiple reaction monitoring mode. Isotope-labeled internal standard peptides are synthesized to reduce matrix effects and compensate for losses during sample preparation.Results The method's quantification limits range from 0.234 to 0.811 mg/g. The recovery rates at low, medium, and high spiked levels are 82.5% to 105.6%, with relative standard deviations between 2.2% and 10.3%.Conclusion The method demonstrates high accuracy, sensitivity, and specificity, and can meet the requirements for the quantitative determination of milk fat globule membrane proteins at different levels in raw milk powder.

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Objective To establish a method for determining the total vitamin B₁₂ content in infant formula milk powder based on the indirect detection of α-ribazole, a degradation product and nucleoside component of vitamin B₁₂.Methods After protein denaturation and sugar removal, the sample underwent acid hydrolysis and enzymatic dephosphorylation to release α-ribazole, which was then purified using a boronate affinity column. Quantitative analysis was performed using hydrophilic interaction liquid chromatography with fluorescence detection (HILIC-FLD).Results Alpha-ribazole showed good linearity in the range of 1.00~10.0 μg/L, with a correlation coefficient (R2) of 0.999 1. The spiked recovery ranged from 72.5% to 78.3%, with relative standard deviations (RSDs) between 4.56% and 7.28%. The limit of detection (LOD) and limit of quantification (LOQ) were 0.4 μg/100 g and 1.2 μg/100 g, respectively. Bland-Altman analysis showed no significant difference between this method and the national standard method, and the consistency was good.Conclusion This method is highly sensitive and reproducible, and it can accurately determine the total vitamin B₁₂ content in infant formula milk powder without the need for cyanide pretreatment.

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Objective To develop a nanocolorimetric sensor array for identifying different types of edible oils.Methods The colorimetric sensor array was composed of chemically responsive dyes and modified with porous silica nanospheres (PSNs) to improve its sensitivity and stability. Four types of edible oils were classified and identified using the nanocolorimetric sensor. Principal component analysis (PCA) was used to reduce the dimensionality of the feature data from the four oil samples, and the reduced data were then imported into three classification models, i.e., support vector machine (SVM), K-nearest neighbor (KNN), and linear discriminant analysis (LDA).Results The SVM classification model established in the experiment effectively distinguished the four types of edible oils, with a 4% improvement in test set accuracy compared to the other two methods.Conclusion The nanocolorimetric sensor array technology can be applied for the non-destructive detection of edible oil types.

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Objective To improve the accuracy and reliability of the titration method for determining the peroxide value in rapeseed oil.Methods The peroxide value in rapeseed oil is determined using the titration method, and a mathematical model is established to analyze the sources of uncertainty. The uncertainty components are evaluated, and the combined uncertainty is calculated.Results When the peroxide value in rapeseed oil is 0.043 g/100 g, the expanded uncertainty is ±0.001 06 g/100 g (k=2).Conclusion The factors that mainly influence the uncertainty of the measurement results are the repeatability of sample measurement and titration volume. Other factors have a relatively smaller effect. Using high-precision Class A burettes and increasing the number of parallel measurements can reduce the uncertainty of the detection.

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Objective To explore the distribution of inorganic elements in different organs of Lilium brownii and to assess the health risks associated with its heavy metals.Methods The content of six heavy metals-copper (Cu), mercury (Hg), lead (Pb), cadmium (Cd), chromium (Cr), and arsenic (As)-in the bulbs, stems, leaves, and flowers of Lilium brownii from different regions is measured using inductively coupled plasma optical emission spectrometry (ICP-OES). Health risk assessment is conducted using the Target Hazard Quotient (THQ) and Carcinogenic Risk (CR) methods.Results The ICP-OES method shows good linearity, detection limits, precision, repeatability, and stability, with the recovery rate for the actual samples ranging from 98.25% to 105.81%. Significant differences in inorganic elements are found across the different organs of Lilium brownii. Notably, the bulbs, stems, leaves, and flowers exhibit varying degrees of Cr content exceeding the standard limit, with the order of content being stems > bulbs > leaves > flowers. Additionally, the Cd content in the leaves is above the standard. No health risks are found in the Lilium brownii samples from different regions, with no non-carcinogenic or carcinogenic risks to human health. However, the sum of the THQ values for the stems and leaves exceeds the THQ standard, suggesting the need for long-term attention to the health impact of harmful elements in these organs.Conclusion The methods establishes in this study can be used for the determination and risk assessment of Cu, Hg, Pb, Cd, Cr, and As residues in Lilium brownii medicinal materials.

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Objective To improve the quality and yield of liquor by achieving efficient and accurate detection of alcohol content during the liquor gathering process and to develop an detection model of alcohol content in liquor gathering based on improved YOLOv5s.Methods This study replaces the original feature extraction module of the YOLOv5s model with the lightweight ShuffleNetV2 module to reduce the model's depth, making it more compact. The convolutional block attention module (CBAM) dual-channel attention mechanism is added to the feature extraction process to capture features from different dimensions. The SIOU loss function is used to replace the original model's loss function. A novel method for alcohol content detection based on the improved YOLOv5s model is proposed.Results The improved model achieves an accuracy of 91.9%, with a model size of 6.7 MB. The recall rate and mean average precision (mAP) are 89.3% and 96.3%, respectively, showing an increase of 10.3% and 12.3% over the original YOLOv5s model. Compared to current mainstream models like YOLOv3, YOLOv5m, and YOLOv8, the mAP has increased by 44.3%, 9.3%, and 13.1%, respectively.Conclusion The improved YOLOv5s model proposed in this paper provides high accuracy in detecting alcohol content during the liquor gathering.

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Objective To explore methods for improving the accuracy and efficiency of food dynamic sorting through multi-Delta robot collaboration.Methods Based on a multi-Delta robot food automation production line, a collaborative dynamic sorting method integrating dynamic target tracking, multi-robot task classification, and robot trajectory planning is proposed. By accurately calculating the movement distance of the conveyor belt and combining it with real-time target coordinates acquired by cameras, accurate tracking of the dynamic positions of food items is achieved. A centralized control allocation strategy is adopted to assign tasks scientifically and rationally according to each robot's working status and task priority. Multi-objective comprehensive optimal trajectory planning is realized using an improved third-generation Non-dominated Sorting Genetic Algorithm (NSGA-III) and a fifth-order Non-Uniform Rational B-Spline (NURBS) curve. The performance of the proposed method is comprehensively verified through the construction of an experimental platform.Results The proposed multi-Delta robot collaborative sorting method exhibits excellent performance. In practical operation, it achieves high accuracy, efficiency, and stability in food sorting, with a sorting success rate of 100%, an average sorting time of 0.231 s, an average operational impact of 4.45×10³ (°)/s³, and an average energy consumption of 2.45×10² (°)/s², effectively meeting the requirements for efficient and stable food production.Conclusion By optimizing existing dynamic sorting methods and integrating multiple robots, this approach enables accurate, efficient, and stable food sorting.

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Objective To address the low efficiency and strong subjectivity of traditional manual tomato grading, this study developed an online tomato internal and external quality detection and grading system based on the Internet of Things (IoT) and machine learning technologies, enabling real-time, non-destructive detection of both internal and external quality attributes.Methods By integrating machine vision and near-infrared spectroscopy, and leveraging IoT and machine learning algorithms, a comprehensive system for online, non-destructive tomato detection and grading was designed and implemented. Real-time acquisition of external images and internal spectral information of tomatoes was performed. External defects, shape index, and diameter were detected using deep learning models, while soluble solids content and firmness were predicted using near-infrared spectroscopy. Ultimately, this enabled online detection and grading of tomato quality.Results The system demonstrated excellent performance: the accuracy of external quality detection reached 94.9%, internal quality prediction accuracy was 87.3%, and the integrated grading accuracy improved to 88.5%. The system achieved a processing efficiency of 19 tomatoes per minute.Conclusion By synergistically optimizing machine vision and near-infrared spectroscopy, the system overcomes the limitations of traditional single-attribute detection approaches, significantly improving the accuracy and efficiency of internal and external quality grading of tomatoes.

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Objective To investigate the accurate positioning and error compensation model of pneumatic actuators in food sorting machinery, and to improve positioning accuracy and dynamic response.Methods The effects of cylinder diameter, position sensor resolution, and friction force on positioning accuracy were analyzed. A correction method based on the Stribeck friction model was proposed, and the ARIMA model was employed to predict and compensate for pressure fluctuations. The control strategy was optimized by integrating a fuzzy PID self-tuning algorithm with a dual closed-loop control architecture.Results Validated through a digital twin platform, the maximum tracking error under sudden load changes was reduced from 0.38 mm to 0.05 mm, and the stabilization time was shortened to 0.48 s. In a continuous 24-hour experiment, the standard deviation of the positioning error remained within ±0.03 mm. During industrial validation, the positioning time was reduced from 120 ms to 85 ms, and the defect rate dropped to 0.15%.Conclusion The proposed model significantly improves the positioning accuracy, dynamic response, and stability of food sorting machinery.

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Objective To investigate the irradiation stability of carotenoids and capsaicinoids in pepper oils prepared using different plant oils.Methods With rapeseed oil (RO), soybean oil (SO), and their blended oil (RSO) as materials, pepper oils RO-P, SO-P, and RSO-P were prepared, and subjected to high-energy electron beam irradiation (10 MeV). The effects of different irradiation doses (4~12 kGy) on the peroxide value (PV), acid value (AV), carotenoid content, and capsaicinoid content of the pepper oils were investigated.Results Electron beam irradiation promoted lipid oxidation in the pepper oils, resulting in increased PV and AV values, with SO-P exhibiting the highest degree of lipid oxidation. When the irradiation dose ranged from 4 to 12 kGy, the irradiation-induced lipid oxidation and rancidity of pepper oils remained within acceptable limits. Electron beam irradiation induced a dose-dependent degradation of carotenoids and capsaicinoids in pepper oils. Among all carotenoids, capsanthin demonstrated the highest irradiation stability, followed by β-carotene, β-cryptoxanthin, zeaxanthin, and capsorubin. The irradiation stability of capsaicin and dihydrocapsaicin was comparable. Although SO-P was more prone to lipid oxidation during electron beam irradiation, it exhibited higher irradiation stability of carotenoids and capsaicinoids.Conclusion The irradiation stability of carotenoids and capsaicinoids in different pepper oils is influenced by the fatty acid composition and antioxidant content of the plant oil used as the raw material.

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Objective This study aimed to develop a visual active film using the inherent anthocyanins in purple yam as a natural indicator and its rich content of starch, polysaccharides, and proteins as the film-forming matrix, providing an intuitive and effective new approach for quality control of fish products.Methods Purple yam was processed by raw, steamed, and boiled treatments, then freeze-dried to obtain three types of purple yam powders, which were used to prepare visual active films corresponding to each treatment method. The effects of different citric acid additions on film properties were investigated. Based on comprehensive analysis of film characteristics, the optimal active film was selected and applied for real-time monitoring of fish freshness during 48 hours of storage at 25 ℃. The indicator effect was verified by analyzing the correlation between film color change and freshness indicators.Results The three types of purple yam powders exhibited different properties. The boiled yam powder had total phenolic and total anthocyanin content of 3.34 mg/g and 0.64 mg/kg, respectively. The film prepared from boiled yam powder with 1.00 g of citric acid showed a color difference value of 17.65, a moisture content of 12.25%, and an elongation at break of 56.66%. Films prepared from steamed and boiled yam powders showed significant color changes in response to ammonia gas and buffer solutions with pH values ranging from 1.0 to 14.0, indicating rapid responsiveness to volatile amines generated during fish spoilage.Conclusion Films prepared from steamed and boiled purple yam powders demonstrated a wider range of color expression. The addition of citric acid altered the color response range of the films. Throughout the storage period of fish, the color change of the visual active film was closely correlated with the degree of fish spoilage. By optimizing the cooking method of purple yam and adjusting the amount of citric acid added, a visual active film suitable for real-time monitoring of fish freshness can be effectively developed.

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Objective To compare the effects of three cryoprotectants on the freezing resistance improvement of shrimp paste.Methods Shrimp paste samples are prepared. After three consecutive freeze-thaw cycles, the following indicators are determined in the samples: gel strength, energy storage modulus, salt-soluble protein content, sulfhydryl group content, viscosity, and microstructure, to compare the quality change of shrimp paste added with trehalose, sorbitol, and cod scale collagen peptide after repeated frozen-thaw.Results The gel strength and sulfhydryl group content in the cod scale collagen peptide group are higher than those in the trehalose and sorbitol group, with smoother structures and more uniform pore sizes. Besides, the viscosity of the cod scale collagen peptide group is significantly higher than that of the trehalose and sorbitol groups.Conclusion The addition of cod scale collagen peptide can significantly inhibit the protein denaturation during freeze-thaw of shrimp paste, improving freezing resistance.

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Objective To develop green processing technology to inhibit the browning of fresh honeysuckle (Lonicera japonica Thunb) and enhance its drying quality.Methods With polyphenol oxidase relative enzyme activity and color difference values as evaluation indicators, the process of sulfur-free compound color-protecting agents (citric acid, D-sodium erythorbate, and DL-sodium malate) is optimized through response surface methodology. Additionally, the effect of various drying methods, including vacuum freeze drying and microwave drying, on the quality after color protection is compared and analyzed.Results Citric acid demonstrates the best anti-browning effect. The process parameters are optimal when citric acid concentration is 0.105 mol/L, with D-sodium erythorbate concentration of 0.124 mol/L and blanching time of 146 s. Vacuum freeze drying is found to retain active components to the greatest extent but exhibits lower efficiency. Microwave drying significantly improves drying efficiency while maintaining product quality.Conclusion The optimized sulfur-free color protection process, combined with microwave drying, can achieve efficient anti-browning and quality enhancement.

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Objective To explore the antioxidant activity and molecular mechanism of the typical flavonoid apigenin and its glycoside compounds in Dendrobium officinale.Methods The antioxidant activities of apigenin and its glycoside compounds were assessed using the DPPH free radical scavenging assay, and their effects on the expression of antioxidant proteins in HepG2 cells were examined by Western blot.Results Vitexin exhibited significantly stronger antioxidant activity than apigenin and New Zealand vitexin Ⅱ, with an IC₅₀ value for DPPH radical scavenging of 43.48 mmol/L. MTT assays confirmed that apigenin (20 μmol/L), vitexin, and New Zealand vitexin Ⅱ (80 μmol/L) were non-toxic to HepG2 cells. In normal HepG2 cells, 5 μmol/L apigenin significantly upregulated the expression of the antioxidant proteins Nrf2 and NQO1 compared with its glycoside compounds. In the t-BHP-induced oxidative stress model, apigenin significantly alleviated oxidative damage by promoting nuclear translocation of Nrf2, activating the expression of NQO1, HO-1, and Nrf2, enhancing SOD activity, and increasing GSH content.Conclusion The flavonoid apigenin in D. officinale exerts significant antioxidant effects by activating the Nrf2 signaling pathway.

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Objective To explore the effect of the pressure, time, and section thickness of high hydrostatic pressure treatment on the quality and phenylethanoid glycoside extraction amount of desert cistanche.Methods The application parameters of high hydrostatic pressure treatment for cistanch are optimized by single factor experiment combined with response surface optimization.Results The results of single factor optimization show that with the increase of pressure (100~500 MPa) and treatment time (10~25 min), the color difference, hardness, and phenylethanoid glycoside extraction amount of cistanche are increased. With the increase of section thickness (2~10 mm), the color difference of cistanche is increased, but the hardness and phenylethanoid glycoside extraction amount are decreased. The optimal parameters are 200~300 MPa, 15~25 min, and 2~6 mm. Response surface optimization results show that pressure has a more significant effect on the extraction amount of phenylethanoid glycoside. The extraction amount of phenylethanoid glycoside is higher at a pressure of 294.341 MPa, a time of 14.658 min, and a section thickness of 3.644 mm, with a value of （5.35±0.21） mg/g.Conclusion The pressure in high hydrostatic pressure treatment is the primary factor to improve the quality of cistanche and promote the extraction of phenylethanoid glycoside. In contrast, the thinning effect of section thickness and the moderate extension of treatment time are the secondary factors that affect the amount of phenylethanoid glycoside.

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Objective To address the problem of low bioavailability of polymeric proanthocyanidins (PPCs).Methods PPCs extracted, isolated, and purified from Vitis amurensis seeds were used as the raw materials. The average degree of polymerization (mDP) was used as the evaluation index. Catechin (C) combined with sulfurous acid was employed as the depolymerization reagent. The effects of the catechin-to-PPC mass ratio (m_C∶m_PPC), sulfurous acid amount, reaction time, and temperature on mDP were studied. The depolymerization process was optimized using response surface methodology, and the antioxidant activity of PPC before and after depolymerization was analyzed.Results Catechin combined with sulfurous acid effectively depolymerized PPC from V. amurensis seeds. The optimal depolymerization conditions were as follows: m_C∶m_PPC of 0.45∶1, sulfurous acid addition of 6%, reaction time of 31 min, and reaction temperature of 40 ℃. Under these conditions, the mDP of PPC was reduced to 1.83, 4.09 units lower than before depolymerization. The antioxidant capacity of PPC after depolymerization was significantly improved, with DPPH·, ABTS⁺·, and ·OH radical scavenging abilities being 3.31, 1.28, and 1.21 times higher than those before depolymerization, respectively. The ferricyanide reducing power was also significantly enhanced.Conclusion Catechin combined with sulfurous acid demonstrates effective depolymerization of PPC from V. amurensis seeds, reduces reagent costs, and significantly enhances antioxidant activity.

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Objective To explore the effects of Lactobacillus rhamnosus CQFP202412 on improving the intestinal barrier, liver, brain neurons, and motor function in mice through its antioxidant and anti-inflammatory activities.Methods A mouse model was established by intraperitoneal injection of a mixed antibiotic solution (neomycin 5 mg/mL, vancomycin 25 mg/mL, amphotericin B 0.1 mg/mL, ampicillin 10 mg/mL, metronidazole 5 mg/mL, and lipopolysaccharide 1.5 μg/mL), followed by intervention with L. rhamnosus CQFP202412. After the intervention, weight-loaded swimming time and running exhaustion time were measured, along with liver index and oxidative stress/inflammatory markers in serum and brain tissue. Histopathological changes in the brain were observed by HE staining, and PCR was used to detect the expression of genes related to inflammatory pathways in the brain and key genes of the intestinal barrier.Results Compared with the model group, both live and heat-killed L. rhamnosus CQFP202412 significantly prolonged the weight-loaded swimming time and running exhaustion time in mice (P < 0.05). Body weight changes were not significant, while the liver index significantly decreased (P<0.05). Histological analysis showed that the morphology of cortical neurons was restored. MDA, IL-6, and TNF-α levels in serum and brain were significantly reduced (P < 0.05), while SOD, GSH, and IL-10 levels were significantly increased (P<0.05). Gene expression of the AKT/CREB/BDNF/ERK1 signaling pathway in the brain was significantly upregulated (P < 0.05), and IL-6 gene expression was significantly downregulated (P < 0.05). The expression levels of ZO-1, Occludin-1, and Claudin-1 genes in the cecum were significantly increased (P < 0.05), with Occludin-1 reaching 1.26 and 1.46 times higher than that of normal mice. No significant differences were observed between live and heat-killed L. rhamnosus CQFP202412 in the above results.Conclusion Both live and heat-killed L. rhamnosus CQFP202412 can significantly alleviate antibiotic-induced impairments in motor function, liver and intestinal barrier damage, and oxidative inflammation in the central nervous system of mice (P<0.05), with similar efficacy. These findings suggest that L. rhamnosus CQFP202412 has promising application potential in the development of functional probiotics.

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Objective To study the effect of walnut oil on lipid metabolism and elucidate its mechanism of action.Methods A high-fat diet is used to establish a high-fat model of SD rats, and 500, 1 000, and 1 500 mg/kg undiluted walnut oil is used for gavage intervention experiments. After 8 weeks of intervention, the changes in body weight, organ indexes, serum lipid biochemical indicators, and serum antioxidant related indicators of SD rats are measured to observe the effects of walnut oil on organs, blood lipids, and antioxidant capacity. The expression of ABCA1 mRNA, ABCG1 mRNA, and SREBP2-HMGCR signaling pathway and PPARα-LXRα-CYP7A1 signaling pathway genes in rat liver are measured by using the QPCR method to explore the mechanism by which walnut oil regulates liver cholesterol metabolism.Results Compared with the high-fat model group, walnut oil can significantly reduce the body weight and liver index of SD rats (P<0.05), but has no effect on the heart index, kidney index, and spleen index. Walnut oil significantly reduces TC, TG, and LDL in the serum of SD rats (P<0.05). It can also significantly increase HL and LPL content to regulate LDL and HDL (P<0.05). In addition, walnut oil significantly increases the content of SOD, GSH-Px, CAT, and T-AOC (P<0.05) and significantly reduces the content of MDA (P<0.05). Walnut oil significantly upregulates the expression of ABCA1 mRNA and ABCG1 mRNA (P<0.05), downregulates the expression of SREBP2 mRNA and HMGCR mRNA, and upregulates the expression of PPARα mRNA, LXRα mRNA and CYP7A1 mRNA.Conclusion Walnut oil can reduce serum TC levels by reducing liver TC biosynthesis and enhancing liver TC cell uptake, decomposition, and excretion and also improves the imbalance of the antioxidant system by increasing the expression of antioxidant system enzymes.

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Objective To clarify the main components of Lycium barbarum polysaccharides that exert an anti-fatigue effect.Methods Lycium barbarum polysaccharides with different relative molecular weights are prepared by water extraction, ultrafiltration membrane fractionation dialysis, and other methods. The components with good anti-fatigue activity are obtained by mice burden swimming test. They are then eluted and purified by ion exchange column and gel chromatography column to determine the relative molecular weights and monosaccharide components. The infrared spectrum is employed to analyze.Results The content of polysaccharide, protein, and uronic acid in Lycium barbarum polysaccharides with different molecular weights is 63.62%~75.63%, 1.77%~2.63%, and 17.77%~24.77%, respectively. The LBP2 has a higher component yield. The relative molecular weight of the four components is 115.3×10³, 47.4×10³, 8.14×10³, and 4.82×10³, respectively. The LBP2 is superior to other components in prolonging swimming time, reducing urea nitrogen and blood lactate content, increasing muscle glycogen and liver glycogen content, and enhancing the activity of superoxide dismutase, peroxidase, and glutathione peroxidase (P<0.05); LBP2 is purified to obtain acidic polysaccharides LBPE1, LBPE2, and LBPE3. The relative molecular weight of LBPE1 and LBPE2 is 3.54×10⁴ and 1.10×10⁴, respectively. The main components are mannose, rhamnose, galacturonic acid, glucose, galactose, and arabinose, with molar ratios of 0.73∶1.61∶0.53∶3.22∶6.33∶8.26 and 1.94∶1.81∶1.36∶6.77∶8.46∶6.57, respectively. LBPE1 and LBPE2 have multiple distinct polysaccharide characteristic absorption peaks, both of which are β-pyranoside polysaccharides.Conclusion The polysaccharides LBPE1 and LBPE2 from Lycium barbarum polysaccharide are the main structural components that exert an anti-fatigue effect.

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Objective To investigate whether D-allulose can replace sucrose in sponge cakes.Methods D-allulose is used as a sweetener to replace sucrose in the production of sponge cakes. The effects of different substitution levels of D-allulose(0%, 10%, 20%, 30%, 40%, 50%, based on the weight of sucrose) on the batter performance and baking quality of the sponge cakes are examined.Results The addition of D-allulose improves the foaming capacity of egg liquid, the gelatinization temperature, and the viscosity of the batter. As the amount of D-allulose increases, the baking loss rate of the sponge cake significantly decreases from 11.46% to 10.31%, and the specific volume increases from 3.75 to 4.34 mL/g. The color of the sponge cake darkens, while the hardness and chewiness initially decrease and then increase. Elasticity and resilience show no significant changes.Conclusion D-allulose can partially replace sucrose, with an optimal replacement level of 10% to 30%.

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Objective To explore the application of Polygonatum sibiricum powder in bread, enhancing its health benefits.Methods Polygonatum powder is added to wheat flour to study its effects on starch gelatinization, gluten structure, dough rheological properties, and bread baking quality.Results The addition of Polygonatum powder increases the gelatinization temperature of the flour, while peak viscosity and retrogradation values decrease. The gluten yield in the dough is reduced. Changes in the secondary structure of gluten proteins are observed, with an increase in the content of random coil structures. Polygonatum sibiricum powder increases dough hardness, elasticity modulus, and viscosity modulus, but it reduces the dough's fermentation volume. The baking quality of the bread is affected, with the bread volume initially increasing and then decreasing as the amount of Polygonatum sibiricum powder increases. The addition of Polygonatum sibiricum powder disrupts the uniform and dense microstructure of gluten proteins, leading to an increase in bread hardness and chewiness, which reduces the bread's palatability.Conclusion Polygonatum sibiricum powder significantly alters dough properties and bread baking quality. Adding 2%~6% Polygonatum sibiricum powder to wheat flour can produce functional bread with acceptable sensory quality and enriched with bioactive compounds.

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Objective To investigate the effect of deep eutectic solvent (DES) on the extraction rate of total flavonoids from Zanthoxylum bungeanum Maxim. leaves and analyze their antioxidant activity.Methods Using Z. bungeanum leaves as raw material and total flavonoid extraction rate as the evaluation index, this study performs ultrasound-assisted extraction to screen the optimal DES system. The scavenging capacities of the extracted total flavonoids against hydroxyl radicals (·OH) and DPPH radicals are determined.Results The highest extraction rate of total flavonoids is achieved using a choline chloride-ethylene glycol DES system (n_{choline chloride}∶n_{ethylene glycol}=1∶3) with 22% water content, a solid-to-liquid ratio (m_{Z. bungeanum powder}∶V_solvent) of 1∶47 (g/mL), and ultrasonic time of 15 min. The total flavonoids from Z. bungeanum leaves exhibit a maximum hydroxyl radical scavenging rate of (63.89±0.26)% and a DPPH radical scavenging rate as high as (89.01±0.51)%.Conclusion DES demonstrates excellent efficiency in extracting total flavonoids from Z. bungeanum leaves, and the extracted total flavonoids possess strong antioxidant activity.

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Veterinary drugs play a crucial role in ensuring the healthy development of the livestock industry. However, improper or excessive use of veterinary drugs may pose threats to the environment and human health. To achieve effective monitoring of veterinary drug residues, various detection technologies have emerged. Among them, molecularly imprinted electrochemical sensors (MIECSs) combines the high recognition specificity of molecularly imprinted polymers (MIPs) with the rapid and sensitive advantages of electrochemical analysis, becoming a powerful tools in the detection of veterinary drug residues and demonstrating great application potential. However, its transition to large-scale application still faces many challenges. This article systematically reviews the progress in the application of MIECS in the detection of different types of veterinary drug residues (antibiotics, sulfonamides, hormones, sedatives, antiparasitics and nitrofurans) and elaborates on its future research directions and application prospects.

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Catechins are the key substances that endow green tea with a bitter and astringent taste, and the changes in their structures and content have an important effect on the flavor quality of green tea. By collating the current research results related to catechins, this paper summarizes the changes of catechins during the main processing steps including withering, de-enzyming, rolling, and drying of green tea, and explores the main mechanisms of changes in catechins during processing and their effects on the bitterness and astringency of green tea.

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Nanomaterials, distinguished by their exceptional antimicrobial properties, mechanical performance, stability, and intelligent monitoring functions, have long driven innovation in food packaging and are regarded as promising alternatives to traditional food packaging and preservation materials. This review systematically discusses the application of nanomaterials in food safety and preservation packaging, with a focus on recent advances, the current status of integrated technology applications, and the technological bottlenecks encountered. It also highlights the limitations of current research and looks ahead to the future direction of nanotechnology in food packaging.

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A balanced diet is fundamental to maintaining human health and preventing or reducing the risk of chronic non-communicable diseases. Efficient and accurate analysis of nutritional and functional components in food, followed by the provision of personalized nutritional guidance, is a research hotspot in the field of food nutrition and health. This article reviews the research progress on artificial intelligence technologies, such as machine learning, in the analysis of food nutritional components, functional component analysis and screening, and personalized nutrition, and highlights the pressing issues that need to be addressed in this field.

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This paper examines the cultural connotations, existing problems, and innovative design paths of food packaging design for time-honored brands in Beijing, and explores how traditional brands can continue and innovate within the modern context. The findings reveal that the packaging of Beijing's time-honored food brands uses traditional symbols and regional iconic elements as carriers, using brand stories to convey cultural memory. However, issues such as serious homogenization, lack of personalization, a monotonous consumer experience, and limited social attributes hinder their ability to meet the multi-dimensional needs of younger consumers, including emotional resonance, interactive engagement, and practical functionality. To address these issues, the study proposes a three-tiered design strategy based on emotional design theory: the instinct level—design strategies that respond to needs for attraction and interest; the behavior level—strategies that address needs for interaction and efficiency; and the reflection level—strategies aimed at fulfilling cultural and emotional needs. These strategies aim to enhance the entertainment, interactivity, and social sharing functions of Beijing's time-honored food packaging, reinforce its emotional value, and improve brand recognition and market competitiveness. The study concludes that the packaging design of time-honored food brands should strike a balance between their traditional cultural heritage and modern aesthetic demands. Through design empowerment, it is possible to achieve a two-way transformation between cultural value and commercial value, thereby providing both theoretical and practical references for the sustainable innovation of traditional Chinese food culture represented by time-honored brands..

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Objective To investigate the mechanism by which lipid distribution induced by drying conditions affects the structure and physicochemical properties of konjac glucomannan-based emulsion films.Methods A film-forming emulsion composed of konjac glucomannan, pectin, and basil essential oil (K-P-OG) was prepared. The effects of different drying temperatures (25 ℃, 30 ℃, 35 ℃, and 40 ℃) on the physicochemical properties of K-P-OG films were examined. The droplet morphology and water distribution during the film-forming process were tracked using confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), and low-field nuclear magnetic resonance (LF-NMR). A rheometer was used to analyze the interactions among components within the emulsion during film formation.Results At a drying temperature of 30 ℃, OG was uniformly dispersed in the film-forming solution, resulting in the highest stability, the most compact and orderly film structure, and optimal physicochemical properties. The tensile strength and elongation at break reached 84.8 MPa and 12.9%, respectively, and the water contact angle was 97°. As drying progressed, tightly bound water and loosely bound water interpenetrated, and the degree of molecular chain entanglement and hydrogen bonding in the film-forming emulsion increased.Conclusion Appropriate drying conditions help maintain the stability of the emulsion during film formation, promote interactions within the film matrix, facilitate the formation of a uniform and dense film structure, and significantly enhance the mechanical and barrier properties of the emulsion film.