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Objective To investigate the effects of grinding size and extraction temperature on the chemical composition, colloidal properties, and antioxidant activity of coffee colloidal particles, and to elucidate their formation and characteristics.Methods Coffee infusions were prepared from whole beans, medium-ground (0.9 mm), and fine-ground (0.3 mm) coffee beans using hot brewing (100 ℃, 3 min) and cold brewing (4 ℃, 24 h). The content of total solids, total sugars, proteins, total polyphenols, and lipids were determined. The colloidal properties were characterized using a nanoparticle size and zeta potential analyzer. The infusions were separated into a filtrate (true solution phase) and a retentate (colloidal phase) using an ultrafiltration membrane with a nominal molecular weight cut-off of 1×10⁵. The chemical composition and antioxidant activity of each phase were analyzed separately. Extracellular antioxidant activity was evaluated using ORAC, ABTS, and DPPH assays, while intracellular antioxidant activity was assessed using the CAA assay.Results Fine grinding (0.3 mm) combined with hot brewing significantly increased the dissolution rates of total solids, polyphenols, and lipids (P<0.05) and promoted the formation of colloidal particles (light scattering intensity of hot brew: 115 501.8 kcps, far exceeding 1 250.2 kcps for cold brew). Ultrafiltration showed that lipids and other components were enriched in the colloidal particles. The true solution phase (filtrate) primarily contributed to extracellular antioxidant activity, while the colloidal phase (retentate) exhibited significant biological activity in the CAA assay.Conclusion High-temperature extraction and fine grinding significantly enhance the formation of colloidal particles by promoting the dissolution and self-assembly of components. These colloidal particles constitute the key material basis for the intracellular antioxidant activity of coffee.

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Objective To improve the functional characteristics of egg white protein (EWP) by tagatose glycosylation.Methods Firstly, the differences in antioxidant activity, emulsifying property, emulsion stability, foaming ability, and foaming stability are compared among glycosylated EWP (G-EWP), heat-treated EWP (H-EWP), and EWP. Then, the mechanism underlying the structural changes of G-EWP is investigated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy, circular dichroism, scanning electron microscopy, and particle size analysis.Results Compared with EWP and H-EWP, G-EWP exhibits significantly improved antioxidant activity, emulsifying property, emulsion stability, foaming ability, and foaming stability (P<0.05). After glycosylation, the molecular weight increases. Tagatose is covalently grafted to egg white protein, with the content of α-helix, β-sheet, and β-turn changing and the morphology changing from spherical to large block-like complexes. The average particle size decreases from 153.53 nm to 129.33 nm (P<0.05), and the zeta potential value decreases from -22.68 mV to -31.83 mV (P<0.05).Conclusion Tagatose glycosylation can significantly improve the functional characteristics of EWP.

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Objective To explore the effect of high-voltage pulsed electric field (HPEF) treatment on the quality of frozen apples.Methods Apple samples are treated with HPEFs. Then, the freezing curve, freezing time, and microstructures of apple samples are observed to analyze the effect of HPEFs on the freezing process and cell structure of apple samples. Additionally, the texture parameters, drip loss rate, nutrient composition, and color of frozen apple samples after thawing are measured to analyze the effect of HPEFs on the quality of frozen apples and its mechanism.Results It is found that HPEF treatment can shorten the time to pass the maximum ice crystal formation zone. The pore space is relatively small in apple samples treated under the conditions of 1 000 V/cm, 60 μs, and 15 HPEFs, which slows down the cell structure damage by freezing. After thawing, the cohesiveness, resilience, as well as sugar and calcium content are significantly increased, while the drip loss rate is significantly reduced in the apple samples treated under the conditions of 1 000 V/cm, 60 μs, and 15 HPEFs, as well as 1 250 V/cm, 90 μs, and 30 HPEFs. After thawing, no brown stain occurs, and color remains bright in the apple samples treated under the conditions of 1 000 V/cm, 60 μs, and 15 HPEFs.Conclusion The results show that proper HPEF treatment can slow down the freezing damage on apples, improving the quality of frozen apples.

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Objective To investigate the effects of structural changes in Cyperus esculentus starch on its apparent viscosity, water absorption index, and stability, providing theoretical support for its development and application in blended powders.Methods C. esculentus powder was modified by three methods, i.e., ultrafine grinding, microwave treatment, and enzymatic treatment. The effects of starch structure changes caused by these modifications on powder dispersibility were analyzed.Results Compared with native C. esculentus powder, enzymatic treatment reduced the relative crystallinity from 43.49% to 20.69%, causing the most significant starch structure disruption and notably improving dispersibility. The apparent viscosity and stability of the powder dispersion increased significantly, and the water absorption index and water solubility index increased by 34.39% and 100.03%, respectively. Microwave treatment caused aggregation of starch molecules, reduced relative crystallinity to 30.55%, and slightly improved dispersibility, as indicated by increased apparent viscosity, stability, centrifugal sedimentation rate, and water absorption index by 1.30% and 12.10%, respectively. Ultrafine grinding had the least effect on starch structure, with relative crystallinity decreasing to 37.41%, but apparent viscosity, stability, and water absorption index all decreased, which was unfavorable for dispersibility improvement.Conclusion Ultrafine grinding, microwave treatment, and enzymatic treatment all induced structural changes in C. esculentus starch, thereby affecting powder dispersibility, with enzymatic treatment showing the most significant effect.

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The distinctive flavor profile of marinated meat products originates from thermally induced transformations of endogenous precursor substances and the synergistic effects of exogenous spices. The flavor formation mechanisms encompass multiple pathways, including oxidation and degradation of proteins and lipids, as well as Maillard reactions driven by related secondary metabolites. This review systematically investigates the compositional characteristics and regulatory mechanisms of flavor compounds in marinated meat products, with a focus on how volatile and non-volatile substances collaboratively form the flavor basis, the main sources of flavor constituents, and how processing parameters (e.g., temperature, duration, and braising cycles) influence flavor intensity and stability by regulating reaction kinetics. The potential mechanisms of flavor formation in marinated meat products are summarized to provide a theoretical reference for flavor optimization and standardized production.

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Objective To address the limitation of spectral overlap interference in the rapid detection of 3,4-dihydroxyphenylethanol (DHPET) within the 4-hydroxyphenethyl alcohol (HPET) catalytic system using traditional ultraviolet spectrophotometry.Methods To overcome the insufficient specificity of existing methods, a rapid spectrophotometric detection method based on Fe³⁺ coordination modulation was proposed. Through bidentate chelation between Fe³⁺ and the catechol group of DHPET, the characteristic absorption spectrum was induced to undergo a bathochromic shift to 760 nm, significantly distinguishing it from the weak coordination response of monophenolic compounds.Results After optimization, the method exhibited a linear range of 3~100 mmol/L (R²=0.998), a detection limit of 0.709 mmol/L, and precision with RSD<2%, meeting the requirements for real-time monitoring in industrial catalytic systems.Conclusion The molecular mechanism of enhanced selectivity through bidentate coordination is practical in enzymatic catalytic systems, providing a low-cost, rapid analytical tool for the industrial production of DHPET.

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Objective To improve the detection result accuracy of the fluoride content of brick tea.Methods Brick tea is taken as the research object to evaluate the uncertainty of the fluorine content of brick tea by the fluoride ion-selective electrode method according to GB 19965—2005 "Fluorine content of brick tea", CNAS-GL006 "Guide on Quantifying Uncertainty in Chemical Analysis", and JJF 10591—2012 "Evaluation and Expression of Uncertainty in Measurement".Results Under the 95% confidence interval, the fluoride content in brick tea is (281±17) mg/kg, k=2.Conclusion In fluorine content determination by the fluoride ion-selective electrode method, the primary source of uncertainty is the use of the pipette during standard curve configuration.

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Objective To investigate the differences in fungal community structure and mycotoxin contamination during different shelf-life stages of postharvest longan.Methods Illumina MiSeq high-throughput sequencing technology was used to analyze the fungal diversity of postharvest longan under room temperature storage (25 ℃) and cold storage (4 ℃). Meanwhile, ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analyze the levels of 44 mycotoxins in longan samples to identify potential toxin-related hazards.Results With the extension of shelf life, the fungal diversity and richness of postharvest longan fruit under room temperature storage showed a trend of first increasing and then decreasing, while under cold storage, it showed a trend of increasing, then decreasing, and increasing again. At the genus level, Lasiodiplodia was the dominant genus during the early (1~2 d) and late (6~7 d) stages of room temperature storage, with relative abundances ranging from 77.55% to 99.46%. Under cold storage, Candida and Torulaspora were dominant during the middle (10~18 d) and late (21~24 d) stages, with relative abundances of 78.22% and 12.62%, respectively. Mycotoxin analysis showed that no mycotoxins were detected during either room temperature or cold storage.Conclusion The pulp of postharvest longan exhibits a low risk of mycotoxin contamination under both room temperature and cold storage conditions. Spoilage during the shelf life of longan fruit is mainly caused by infection with Lasiodiplodia. The extended shelf life under cold storage is primarily due to the inhibited growth of Lasiodiplodia.

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Objective To improve the path planning efficiency of multi-station food sorting robots.Methods A two-stage path planning method based on the improved gold rush optimizer (IGRO) was proposed. First, a two-layer planning model was constructed, incorporating the optimal grasping position at a single station and the shortest moving distance among multiple stations, with comprehensive consideration of three objectives: path length, smoothness, and safety. Second, the IGRO was designed by introducing free exploration behavior to enhance global search capability and adopting a cosine-shaped convergence factor to balance the exploration and exploitation efficiency of the algorithm.Results Compared with algorithms such as CRO and the ant colony algorithm, IGRO shortened the total path by 7.3%~39.2%, reduced running time by 26.7%~50.1%, and improved path smoothness by 18.6%.Conclusion The proposed method effectively improves the operational efficiency of food sorting robots and has high engineering application value.

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Objective To solve the problems such as poor grading accuracy and low efficiency existing in the current automatic grading methods for apples.Methods On the basis of the automatic grading system for apples based on machine vision, an automatic grading method combining convolutional neural network, global average pooling, batch normalization, and support vector machine is proposed for apples. Through global average pooling, the number of model parameters is reduced. The generalization ability of the model is improved by batch normalization. The Softmax classifier of the convolutional neural network is replaced by a support vector machine to improve the grading accuracy. Finally, verification tests are carried out.Results Compared with conventional grading methods for apples, the automatic grading method established in this study has increased accuracy and efficiency, with the grading accuracy of 98.50% and the grading speed of 209 FPS, which meets the requirements of food processing automation.Conclusion By optimizing the existing automatic grading methods for apples, the detection performance is improved to a certain extent.

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Objective To address the high missed detection rate and low sorting efficiency of existing food sorting system.Methods For an automated food sorting system based on visual inspection, a method integrating an improved YOLOv11 model and a dynamic sorting strategy was proposed. The improved YOLOv11 object detection model enhances the ability to identify and locate food defects. Combined with the dynamic sorting strategy, the system achieves dynamic target sorting by the robot. The improved model introduces a lightweight cross-scale feature fusion module, which enhances network efficiency by simplifying the structure and strengthening information exchange. The C3k2 module is replaced by the C3k2_Faster_EMA module, significantly improving computational efficiency while maintaining high accuracy. The Inner_DIoU loss replaces the CIoU loss to enhance detection and localization accuracy. The superiority of this approach was verified by experiments.Results The experimental method can detect food defects faster and more accurately, achieving better sorting success rates and efficiency. It can accurately and efficiently sort different defective foods to their corresponding positions. The improved model achieves an average precision of 99.67% in food defect detection, which is 7.93% higher than the original model, and the system inference speed reaches 120 frames per second. When the conveyor speed is 100~200 mm/s, the sorting success rate of the experimental method exceeds 99.00%, and the average sorting time is less than 0.75 seconds.Conclusion By integrating deep learning and dynamic sorting strategies, the intelligence level and production efficiency of food sorting can be significantly improved.

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Objective To improve the accuracy and robustness of the robotic arm food sorting system in sorting tasks, a new sorting method combining machine vision and force sensing is studied.Methods On the basis of the food sorting system, a mechanical arm food sorting method integrating an improved YOLOX model and improved admittance control is proposed. By introducing a convolutional attention mechanism module (CBAM) to focus on target features, adopting a deep separable convolutional optimization network structure, and combining with a new backbone network, the recognition and localization ability of the YOLOX model for food targets is enhanced. Meanwhile, by utilizing an active compliant control method based on improved admittance, stable sorting of different foods can be achieved. An experimental platform is built to evaluate he application effect of the proposed method.Results The proposed improved YOLOX model improves the detection accuracy of food targets to over 99%, which is over 3% higher than that of conventional methods. In addition, the system demonstrates significantly enhanced robustness in various fragile food sorting tasks, with a sorting success rate increasing by over 5%.Conclusion The proposed method effectively improves the accuracy and robustness of robotic arm food sorting, demonstrating promising application prospects.

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Objective Aiming at the poor precision and great susceptibility to human factors in the process of sample pretreatment in modern food testing laboratories, an automatic pipetting device is developed to improve the detection efficiency and quality, reduce the cost of equipment and the complexity of maintenance, and meet the needs of dual-channel pipetting of various sample liquids between different specifications of test tubes.Methods The transmission structure of the screw driven by the motor is adopted to realize the accurate transverse and vertical movement of the screwing jaw and the pipette tip. A micro-upgrade precision suction pump is used to accurately absorb and release the sample liquid. On the basis of the YOLOv8 target detection algorithm, the upper computer of the pipetting control system is designed to realize the detection of the pipetting area and the initial positioning of the liquid level, and the execution units of the pipetting device are scheduled. The lower computer with STM32 single chip microcomputer as the control core is designed to connect with the upper computer through the network module to receive motion instructions and report the running state of each motor.Results An automatic pipetting device based on visual positioning is developed.Conclusion The device can complete the liquid transfer task with high precision according to the set procedure, and the test results meet the requirements of JJG 646—2006 standard, which can meet the liquid transfer requirements of sample pretreatment process in food testing.

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Objective To analyze the preservation effect of ginger essential oil nanoemulsion as a natural preservative for pork.Methods Pork tenderloin was treated with 1.5% (w/w) ginger essential oil nanoemulsion. Changes in sensory, physicochemical, and microbiological indexes of the pork were analyzed during storage at 4 ℃. High-throughput sequencing technology was applied to analyze changes in the pork microflora during storage.Results The pH value, volatile basic nitrogen, and malondialdehyde content of pork treated with ginger essential oil nanoemulsion were significantly lower than those of the control group treated with sterile water at different time points (P<0.05), showing good preservation effects and extending the shelf life of pork tenderloin by 6 days. The nanoemulsion effectively reduced microbial abundance and diversity and inhibited spoilage bacteria such as Macrococcus and Brochothrix, thereby delaying pork spoilage.Conclusion Ginger essential oil nanoemulsion can serve as a natural preservative that effectively inhibits spoilage bacteria growth, reduces protein degradation and lipid oxidation in pork, improves sensory quality, and extends the shelf life of pork products.

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Objective To explore the effects of different cold plasma pretreatment conditions on the drying characteristics and quality of goji berries and determine the optimal working parameters.Methods Fresh goji berries are pretreated with cold plasma under different conveying speeds (0.5, 1.0, 1.5, 20 and 2.5 m/min). The drying time, polysaccharides, total flavonoids, total phenols, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, color, and rehydration ratio are compared among different pretreatment groups.Results The cold plasma pretreatment improves the drying speed and shortens the drying time. The goji berries pretreated with cold plasma at the conveying speed of 1.5 m/min have the highest polysaccharides, total flavonoids, total phenols, and DPPH scavenging capacity, which are (103.18±0.84) mg/g, (5.35±0.04) mg/g, (10.46±007) mg GAE/g, and (43.27±0.31)%, respectively, after drying. Moreover, the dried goji berries exhibit the closest color to fresh samples and the highest rehydration ratio.Conclusion Cold plasma pretreatment can not only effectively shorten the drying time but also improve the drying quality of goji berries.

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Objective To improve the texture quality of frozen Litopenaeus vannamei.Methods Using Litopenaeus vannamei as the research object, the study systematically evaluates the effects of ultrasonic thawing (300, 400, 500 W) on the texture properties, thawing loss, cooking loss, TVB-N, TBARS values, protein oxidation (content of sulphydryl and carbonyl groups), amino acid release, pH value, and sensory evaluation of frozen shrimp.Results Ultrasonic thawing significantly increases the elasticity, hardness, and recovery of the frozen shrimp (P<0.05), with the 400 and 500 W ultrasonic groups showing significantly higher hardness and elasticity than the 300 W group. Ultrasonic thawing significantly reduces thawing loss, cooking loss, and TVB-N content in the frozen shrimp (P<0.05), with the 500 W ultrasonic group showing the most significant reduction. Amino acid analysis reveals that ultrasonic thawing significantly increases the total amino acid (TAA) content and the proportion of essential amino acids (EAA), with the release of essential amino acids such as leucine and glutamic acid being highest in the 300 and 400 W ultrasonic groups. The protein oxidation analysis shows that the sulphydryl content in the ultrasonic-thawed group was significantly higher than that in the room-temperature thawed group, while the carbonyl content was significantly lower. Sensory evaluation results indicated that the overall score of the ultrasonic-thawed group is significantly higher than that of the room-temperature thawed group, with the 400 W ultrasonic group achieving the highest sensory score. Pearson correlation analysis indicates that the thawing loss of frozen shrimp is negatively correlated with elasticity and hardness (P<0.05), and positively correlated with TVB-N, TBARS values, and carbonyl content (P<0.05). TVB-N is negatively correlated with hardness, elasticity, and recovery (P<0.05), and positively correlated with TBARS values and carbonyl content (P<0.05).Conclusion Ultrasonic thawing improves the texture quality of frozen shrimp compared to room-temperature thawing and effectively inhibits lipid and protein oxidation during the thawing process, with 400 W ultrasonic thawing being the most suitable.

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Objective To investigate the air flow organization and temperature distribution inside a large fruit and vegetable elevated warehouse and analyze the formation mechanism.Methods Experimental measurement and CFD numerical simulation are performed to analyze the actual air distribution inside a large fruit and vegetable elevated warehouse.Results The average temperature of the horizontal plane in the loading area decreases with the decrease in height. The maximum average temperatures of the upper (H=12.3 m), middle (H=7.3 m), and lower (H=2.3 m) layers are 3.05 ℃, 2.86 ℃, and 2.31 ℃, respectively. The temperature differences between the upper and middle layers and between the lower and middle layers are 0.19 ℃ and 0.55 ℃, respectively. The warehouse employs a roof-mounted air cooler combined with a fabric air duct system, with uniform air flow organization. Under the influences of the resistance of the container and the air supply and suction of the fabric air duct, the surface temperature difference is larger for the cargo closer to the middle of the warehouse, and a high-temperature zone is formed in the middle and upper part of the middle aisle (the return air area of the chiller).Conclusion The fabric air duct design achieves uniform air flow organization in the warehouse, while the cooling effect in some areas is not satisfactory due to the dense containers and respiratory heat accumulation, and the non-linearity of temperature rise requires the optimization of insulation layer to save energy and improve equipment life.

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Objective To investigate the protective effect of Haematococcus pluvialis (H. pluvialis) powder on lipopolysaccharide (LPS)-induced oral epithelial damage.Methods The effects of different doses of H. pluvialis on the viability of human oral keratinocytes (HOKs) were assessed. In LPS-induced HOKs, changes in the tight junction-associated proteins ZO-1 and Occludin, mitochondrial morphology, reactive oxygen species (ROS), mitochondrial membrane potential (MMP), mitochondrial superoxide (MitoSOX), and mitochondrial permeability transition pore (MPTP) were evaluated.Results Compared with the LPS model group, high-dose H. pluvialis significantly upregulated the expression levels of Occludin and ZO-1 to 151.56% and 170.52%, respectively (P < 0.05), and promoted their membrane localization. In addition, H. pluvialis markedly improved LPS-induced excessive ROS and MitoSOX production, the reduction in MMP, and the increase in MPTP in HOKs.Conclusion H. pluvialis may alleviate LPS-induced barrier damage in HOKs by improving mitochondrial dysfunction and reducing oxidative stress, suggesting its potential as a functional food for oral mucosal barrier repair.

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Objective To study the effects of euglena extract on the anti-fatigue and antioxidant free radical levels in mice, and to explore its specific mechanism.Methods A total of 40 healthy adult male Kunming mice are randomly divided into a control group (normal saline is used instead of injection to establish fatigue mice models), a low dose group (euglena extract 0.25 g/kg BW), a medium dose group (euglena extract 0.5 g/kg BW), and a high dose group (euglena extract 1.5 g/kg BW). The groups of different doses are administered by gavage. The exhaustive swimming time and fatigue rotarod test time are observed in the test mice, while the following items are detected: blood glucose, liver glycogen (LG), muscle glycogen (MG), and blood urea nitrogen (BUN) levels, whole blood lactic acid (BLA) content, as well as serum lactate dehydrogenase (LDH) and creatine kinase (CK) activities. Additionally, the content of superoxide dismutase (SOD), glutathione peroxidase dismutase (GSH-Px) and malondialdehyde in the liver, gastrocnemius muscle, and serum is compared. Finally, a comprehensive evaluation is performed on the anti-fatigue and anti-oxygen free radical ability of euglena extract.Results Compared with the control group, the changes in the medium dose and high dose groups are stated below. The time of rolling stick and weight-bearing swimming is significantly prolonged (P<0.05). MG content in muscle tissue and LG content in liver are significantly increased (P<0.05), while serum BUN content is significantly decreased (P<0.05). BLA concentration, as well as serum LDH and CK activities, are significantly reduced after swimming (P<0.05). In serum, liver, and muscle tissues, SOD and GSH-Px activities are significantly increased (P<0.05), while MDA content is significantly decreased (P<0.05).Conclusion Euglena extract can effectively remove superoxide anion and hydrogen peroxide free radicals produced during exercise. Therefore, it can relieve muscle fatigue and reduce the occurrence of exercise-induced fatigue.

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Objective To investigate the properties of functional peptides in Hongjun Tofu.Methods Functional peptides were extracted from Hongjun Tofu by ultrasound-assisted water extraction. The crude peptide content was used as the evaluation index to investigate the effects of extraction time, pH, extraction temperature, and solid-liquid ratio on peptide extraction. Single-factor and orthogonal experiments were designed to optimize the extraction process, and the antioxidant activity of the obtained functional peptides was evaluated.Results The optimal extraction conditions were 35 minutes extraction time, 55 ℃ extraction temperature, pH 11, and a solid-liquid ratio of 1∶40 (g/mL). Under these conditions, the crude peptide content reached 114.07 mg/g, significantly higher than that under other conditions. Functional peptides from Hongjun Tofu exhibited antioxidant activity, with DPPH and ABTS radical scavenging rates of 69.46% and 79.18%, respectively, when extracted under optimal conditions.Conclusion Hongjun Tofu is an excellent source of food-derived functional peptides with antioxidant, nutritional, and medicinal health benefits, showing great potential for development and utilization.

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Objective To study the nutritional components and in vitro antioxidant activities in different parts of Eucommia ulmoides.Methods The content of protein, fat, ash, vitamin C, polysaccharides, flavonoids, and chlorogenic acid in different parts of E. ulmoides is determined according to the methods specified in national standards. The antioxidant activities of different parts of E. ulmoides are evaluated based on the ABTS⁺ free radical scavenging ability, DPPH free radical scavenging ability, and total reducing power.Results There are statistical differences in the content of essential nutrients among different parts of E. ulmoides (P<0.05). The ash content and fat content are the highest in the leaves, reaching 13.65 and 6.19 g/100 g, respectively. The protein content and Vc content are the highest in male flowers, reaching 20.8 and 13.9 g/100 g, respectively. The total flavonoids, chlorogenic acid, and polysaccharides are the highest in the leaves, reaching 2.45, 1.61, and 1.27 g/100 g, respectively. The results of in vitro antioxidant activity assay show that male flowers have the highest total reducing power, with the IC₅₀ of 10.2 μg/mL. The leaves have the highest ABTS⁺ free radical scavenging ability and DPPH free radical scavenging ability, with IC₅₀ being 11.19 and 11.40 μg/mL, respectively. The comprehensive evaluation results of membership function method show that the antioxidant effect of the leaves is the best, and that of the cortex is the weakest.Conclusion The nutritional value and antioxidant properties of E. ulmoides vary among cortex, leaves, and male flowers. E. ulmoides leaves with both edible and medicinal properties demonstrate certain nutritional value in the development and utilization of food raw materials in the future.

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Objective Using the fruits of Prunus cerasifera as raw materials, this study aimed to optimize the preparation process of polyphenols and evaluate their antioxidant activity.Methods The optimal extraction conditions for polyphenols from P. cerasifera were determined using ultrasound-assisted compound enzyme extraction, optimized through single-factor experiments and a Box-Behnken response surface design. Macroporous adsorption resin was employed for the enrichment and purification of the polyphenols. The DPPH radical scavenging ability, ABTS? radical scavenging ability, and total antioxidant capacity of the polyphenols before and after purification were evaluated.Results The optimal extraction conditions were as follows: pectinase to cellulase mass ratio of 1∶2, enzyme addition of 1.5%, solid-liquid ratio of 1∶29 (g/mL), ultrasonic time of 37 min, and ultrasonic temperature of 60 ℃, resulting in a maximum polyphenol yield of (12.82±0.43) mg/g. HPD-300 was identified as the optimal purification resin through static adsorption-desorption screening, with adsorption equilibrium reached in 2 hours and desorption equilibrium in 0.5 hours. The optimal purification parameters using HPD-300 resin were as follows: sample concentration 100 mg/mL, sample volume 180 mL, flow rate 120 mL/h, ethanol concentration 60%, and eluent volume 210 mL. After purification with HPD-300, the IC₅₀ values of the polyphenols for DPPH and ABTS? radicals were 43.16 times and 16.00 times higher than those before purification, respectively, and the total antioxidant capacity was significantly enhanced.Conclusion The combination of ultrasound-assisted compound enzyme extraction and purification using HPD-300 macroporous adsorption resin enables efficient enrichment and purification of polyphenols from P. cerasifera, and significantly improves their antioxidant activity.

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Objective To optimize the extraction process of alcohol-soluble proteins from highland barley fermentation spent, aiming to enhance the added value of byproducts from highland barley wine processing.Methods The alcohol-soluble proteins were extracted from highland barley fermentation spent using ultrasound-assisted ethanol extraction. The yield of alcohol-soluble proteins was used as the evaluation index to analyze the effects of four factors, i.e., solid-to-liquid ratio, ultrasound temperature, ultrasound power, and ultrasound time, on the protein yield. An orthogonal test was conducted to optimize the extraction process and determine the optimal extraction conditions. SDS-PAGE analysis was performed to examine the relative molecular mass distribution of the proteins and confirm their identity as alcohol-soluble proteins. Vitamin C (V_c) was used as a control to compare the antioxidant activities of the alcohol-soluble proteins, including DPPH· and ·OH radical scavenging rates and total reducing power.Results The optimal extraction conditions for alcohol-soluble proteins from highland barley fermentation spent were a solid-to-liquid ratio of 1:16 (g/mL), ultrasound temperature of 35 ℃, ultrasound power of 320 W, and extraction time of 60 minutes. Under these conditions, the yield of alcohol-soluble proteins was (18.50±0.020)%. SDS-PAGE showed that the extracted proteins had relative molecular masses mainly distributed between 11 kDa and 17 kDa and below 11 kDa, confirming the proteins as alcohol-soluble with low molecular mass. In vitro antioxidant assays indicated that the DPPH· and ·OH radical scavenging rates and total reducing power of the alcohol-soluble proteins increased with increasing protein concentration but were weaker than those of V_c at the same concentration. At a protein concentration of 10 mg/mL, the DPPH· and ·OH scavenging rates were (54.00±0.020)% and (22.90±0.010)%, respectively, and the Fe³⁺ reducing power reached its maximum absorbance of 0.50±0.100.Conclusion The alcohol-soluble proteins extracted from highland barley fermentation spent under the optimized conditions exhibited good in vitro antioxidant activity, indicating their potential for development as antioxidants.

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Objective To explore the extraction efficiency and quality of sea buckthorn seed oil obtained by subcritical butane extraction.Methods Taking extraction yield as the evaluation index, response surface methodology was adopted to optimize the process parameters for subcritical butane extraction of sea buckthorn seed oil (Y-sea buckthorn seed oil). The extraction yield, physicochemical properties (acid value, peroxide value, iodine value, saponification value, and insoluble impurities), fatty acid composition, lipid concomitants (vitamin E, phospholipids, tocopherols, squalene, and sterols), total phenols, total flavonoids, DPPH radical scavenging rate, ABTS⁺ radical scavenging rate, and FRAP antioxidant capacity were compared and analyzed across sea buckthorn seed oils extracted by supercritical CO₂ (C-sea buckthorn seed oil), ultrasonic-assisted extraction (E-sea buckthorn seed oil), and traditional solvent extraction (S-sea buckthorn seed oil).Results The extraction yield of sea buckthorn seeds pretreated by ultrafine grinding combined with flaking was 78.97%, significantly higher than that obtained by conventional grinding or ultrafine grinding alone. The optimal extraction parameters for subcritical butane were as follows: a solid-to-liquid ratio of 1∶10 (g/mL), extraction time of 64 min, and extraction temperature of 52 ℃. Under these conditions, the extraction yield of sea buckthorn seed oil was 95.21%, which was 5.54%, 3.21%, and 1.25% higher than that of C-sea buckthorn seed oil, E-sea buckthorn seed oil, and S-sea buckthorn seed oil, respectively. Y-sea buckthorn seed oil had the highest iodine value and the lowest saponification value. The main fatty acids in sea buckthorn seed oil were linoleic acid, α-linolenic acid, and palmitic acid. The vitamin E content of Y-sea buckthorn seed oil was 182.5 mg/100 g, with relatively high content of squalene and total sterols. It also had the highest total flavonoid and total phenol content, as well as the strongest DPPH radical scavenging rate, ABTS⁺ radical scavenging rate, and FRAP antioxidant capacity.Conclusion Sea buckthorn seed oil obtained by subcritical butane extraction possesses relatively stable physicochemical properties, high levels of nutritional and bioactive substances, and strong antioxidant capacity.

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Objective To reduce postharvest spoilage of taro and improve the drying quality of taro strips.Methods Four drying methods, i.e., vacuum microwave drying (VMD), hot air drying (HAD), heat pump drying (HPD), and far-infrared radiation drying (FIRD), were used to analyze their effects on the drying characteristics, physical properties (rehydration ratio, hardness, and color difference), moisture migration and distribution, and microstructure of taro strips.Results In terms of drying efficiency, VMD demonstrated the shortest free water removal time, followed by HAD and HPD. For color performance, the L^* value followed the order HAD>HPD>FIRD>VMD. In terms of hardness, the order was VMD>FIRD>HPD>HAD, while for rehydration ratio, the sequence was FIRD>HPD>HAD>VMD. Microstructural analysis showed that VMD- and HAD-treated taro strips exhibited significant surface shrinkage and denser structures, while FIRD- and HPD-treated samples showed looser surface structures with more porous channels.Conclusion HAD-treated taro strips demonstrated superior overall quality.

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Objective To explore the effects of Auricularia auricula polysaccharides on its rehydration characteristics.Methods Auricularia auricula polysaccharides are extracted by the hot water-ultrasonic-assisted extraction method. The polysaccharide-removed Auricularia auricula residue is dried to a constant weight and rehydrated. Then, the water content, swelling, rehydration ratio, texture characteristics, and water distribution state of the rehydrated Auricularia auricula are determined to explore the effects of Auricularia auricula polysaccharide content on its rehydration characteristics.Results The crushing degree of Auricularia auricula is proportional to the polysaccharide removal rate. Compared with Auricularia auricula and polysaccharide-removed Auricularia auricula of 20~16 mesh, the polysaccharide-removed Auricularia auricula residue of 80~40 mesh is higher in polysaccharide removal rate, lower in internal polysaccharide content, with relatively poor water content, swelling, and rehydration ratio. Additionally, with seriously damaged cells, polysaccharide-removed Auricularia auricula is poor in water-binding ability.Conclusion Auricularia auricula polysaccharides can improve its rehydration characteristics.

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Foodborne diseases have become a prominent problem in the field of food safety. Rapid and accurate detection of food hazards is a key step in controlling foodborne diseases. As a novel biological recognition molecule, nucleic acid aptamers have become a research hotspot for constructing rapid and sensitive biosensors for the detection of food hazards. However, the affinity and selectivity of aptamers screened by Systematic Evolution of Ligands by Exponential Enrichment (SELEX) still need improvement to fully meet the requirements of analytical detection. This paper analyzes the intrinsic factors affecting aptamer performance, focuses on optimization strategies for nucleic acid aptamers, introduces their specific applications in the detection of food hazards, and discusses the future development trends of nucleic acid aptamers.

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Hericium erinaceus has a long history in China as a medicinal and edible fungus. With delicious tastes, it also contains various active ingredients. In the current era of increasing emphasis on dietary health, Hericium erinaceus can be an ideal choice for a balanced diet. Based on previous research, this paper comprehensively summarizes the active ingredients contained in Hericium erinaceus, including terpenes, ketones, ergothioneine, and polysaccharides. The specific types and different active functions of corresponding ingredients are elaborated, while the prospect is also given on the future development of active ingredients.

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The article begins by interpreting the essence of patriotic sentiment as a sense of community with a shared destiny, which can be shaped into perceptible expressions through rich design elements. By introducing the theories of collective unconsciousness and brand archetype, it deduces a three-dimensional expression path for the brand archetype of patriotic sentiment in food packaging design from three dimensions of symbol, function, and narrative. Through a systematic analysis of Wahaha's food packaging, the study verifies how the expression strategies of symbol triggering, function empowerment, and narrative construction activate and materialize the brand archetype. It points out that national brands can evoke the patriotic archetype embedded in consumers' subconscious through patriotic visual symbols, social responsibility designs, and ethnic cultural narratives, thereby achieving resonance and recognition between the brand and its consumers.

Abstract:

In view of the superficial and homogeneous application of traditional patterns in current packaging design, Changsha kiln plant patterns are taken as the cultural carrier for the introduction of Husserl's image consciousness theory. The innovative application paths of such patterns are explored to realize the sublimation from visual decoration to cultural image and inject profound cultural connotation and emotional value into modern packaging design. Firstly, the cultural connotation of patterns is interpreted according to the three-level theory of image consciousness. Then, the system design method is built. Specifically, the analytic hierarchy process is used to screen the representative patterns, and the hierarchical combination design method is adopted to innovate the patterns. The KANO model is employed to investigate the users' multi-sensory needs and guide the food packaging practice, so as to complete the contemporary translation of cultural images. Husserl's image consciousness theory provides an effective framework for traditional pattern design. Through the above methods, Changsha kiln patterns are systematically transformed from cultural resources to design images.

Abstract:

The expression of regional culture in food packaging design not only contributes to enhancing the competitiveness of food and strengthening consumers' emotional identification, but also holds great significance for the inheritance of traditional regional culture. On the basis of clarifying the importance of integrating regional culture with food packaging design, this article points out the practical problems currently existing in this process, and proposes practical paths such as extracting regional cultural representations, translating regional cultural images, completing the design of regional cultural symbols, and incorporating modern design methods.