Abstract:

Hexabromocyclododecane (HBCD) is a brominated flame retardant widely used in flame retardant for various industrial and consumer products. Due to its high biotoxicity, bioaccumulation, pollution persistence, and long-range transport capacity, HBCD has been included in the Stockholm Convention list of persistent organic pollutants (POPs) and is being phased out globally. In this paper, the contamination of HBCD, additive brominated flame retardants, in daily diet and the characteristics of HBCD absorption and metabolism in the body are briefly described. Then, the evaluation of HBCD exposure toxicity by bioinformatics, in vitro primary cell models, and cell line models are reviewed. Subsequently, the effects of HBCD intervention on the toxicology of zebrafish models, mouse models, and rat models in vivo are compared. Finally, the total dietary exposure and breast milk exposure in the HBCD population are analyzed.

Abstract:

Objective To study the potential targets of hypoglycemic effects of components in Guangdong Finger Citron (GFC) based on network pharmacology.Methods Genes associated with type 2 diabetes mellitus (T2DM) and hyperglycemia are screened using the TTD, DrugBank, OMIM, and DisGeNET databases. Active components of GFC are collected from literature, and potential targets are predicted using the Swiss database. Based on this, key proteins are then identified through the STRING database, and a "disease-active-component-target-pathway" network was constructed using Cytoscape 3.7.1. Functional annotation is further carried out by performing gene ontology (GO) enrichment and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses through the DAVID 6.8 database. Finally, molecular docking of the active components of GFC with key targets was performed using AutoDock Vina.Results Through network pharmacology, a total of 551 relevant targets were identified by intersecting the GFC components with disease targets. A "component-target-disease" network is constructed, and the interactions between disease-related proteins are analyzed. The top 10 components and targets are ranked based on their Degree values. KEGG pathway enrichment analysis reveals three signaling pathways related to hypoglycemic effects. Two main GFC components associated with hypoglycemic effects are identified: byakangelicol and 6,6',7,7'-tetramethoxy-3,3'-biscoumarin. Three related targets (HSP90AA1, PIK3CA, and PIK3CD) and associated pathways (PI3K-Akt signaling pathway, insulin resistance, and HIF-1 signaling pathway) are also identified. Molecular docking of the obtained targets with pathways show that byakangelicol has binding energies of -32.6 and -34.7 kJ/mol with HSP90AA1 and PIK3CA, respectively, while 6',7,7'-tetramethoxy-3,3'-biscoumarin has binding energies of -35.1 and -37.6 kJ/mol with PIK3CD and PIK3CA, respectively.Conclusion It is speculated that byakangelicol and 6,6',7,7'-tetramethoxy-3,3'-biscoumarin are the main components of GFC for hypoglycemic effects. These components may act by targeting HSP90AA1, PIK3CA, PIK3CD, and other targets to regulate biological processes such as the PI3K-Akt signaling pathway, insulin resistance, and HIF-1 signaling pathway.

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Objective To improve the immobilization technology of bromelain which has poor stability to enhance its utilization, stability, and storage performance.Methods The preparation process of magnetic chitosan/sodium alginate immobilized bromelain (Fe₃O₄-SA/CS-Br) is optimized by the response surface methodology. The Fe₃O₄-SA/CS-Br is characterized and its K_m value, operational stability, thermal stability, storage stability, and application effectiveness are determined.Results The optimal preparation conditions for Fe₃O₄-SA/CS-Br are as follows: m_chitosan∶m_{sodium alginate} ratio of 1∶4, Fe₃O₄ mass concentration of 10 mg/mL, CaCl₂ mass concentration of 32 mg/mL, immobilization time of 106 min, pH value of 7.0, and enzyme mass concentration of 1.0 mg/mL. According to the results from scanning electron microscopy, infrared spectrum, and X-ray diffraction spectrum, the main functional groups of bromelain are successfully immobilized on Fe₃O₄-chitosan/sodium alginate (Fe₃O₄-SA/CS) microspheres. The affinity of bromelain for the substrate is enhanced after immobilization.Conclusion Fe₃O₄-SA/CS-Br can effectively enhance the stability of bromelain.

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Objective To clarify the aging acceleration effect of electron beam irradiation on Luzhou-flavor Baijiu.Methods The effects of 0~8 kGy electron beam irradiation on the aroma and taste of newly produced Luzhou-flavor Baijiu were studied using electronic nose and electronic tongue technologies. Aged Baijiu (1~3 years) served as a control to analyze the changes in aroma and taste characteristics after treatment with the optimal irradiation dose.Results Principal component analysis (PCA) of the electronic nose and electronic tongue revealed clear separation of newly produced Luzhou-flavor Baijiu after irradiation with various doses of electron beams, indicating significant differences in aroma and taste profiles. A dose of 2 kGy was identified as the optimal irradiation dose for new Luzhou-flavor Baijiu. During storage, the aroma and taste profiles of the irradiated Baijiu gradually approached those of aged Baijiu. After 75 days of storage, the PCA distribution of the electronic tongue showed overlap between the irradiated Baijiu and the 3-year-old aged Baijiu, indicating similar taste profiles.Conclusion Electron beam irradiation exhibits an aging acceleration effect on Luzhou-flavor Baijiu.

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Objective To investigate the effect of oil phase unsaturation degree on the performance of capsaicin emulsion to optimize its application efficacy in food systems.Methods Flaxseed oil (α-linolenic acid), sunflower oil (linoleic acid), and camellia oil (oleic acid) are selected to construct the emulsion systems. The particle size distribution, zeta potential, microstructure, in vitro digestion stability, and sensory characteristics are systematically analyzed.Results The camellia oil emulsion exhibits the largest value in average particle size of specific surface area, while the flaxseed oil emulsion demonstrates the smallest particle size and significantly higher absolute zeta potential values (P<0.01). Its compact interfacial structure maintains smaller particle sizes throughout the digestion process (P<0.01), ensuring the optimal protection of capsaicin. According to sensory evaluation, the flaxseed oil emulsion has the strongest spicy perception, potentially attributed to its high unsaturation degree.Conclusion The findings demonstrated that the stability of capsaicin emulsions correlates with the unsaturation degree of the oil phase. Highly unsaturated fatty acids enhance emulsion stability by forming viscoelastic interfacial films. Flaxseed oil, with the highest unsaturation degree, produces emulsion with the smallest particle size, most uniform distribution, and best emulsion stability and pungency intensity.

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Objective To investigate the influence of oil content on the characteristics of dough made of flour with different qualities.Methods Camellia oil and butter are used as raw materials, and incorporated into flour at different proportions (mass fractions of 0%, 1%, 2%, 3%, and 4%, respectively). The control group consists of flour without oil added. The properties of the dough are analyzed using the farinograph, viscosity analyzer, rheometer, and other instruments.Results Compared with the control group, the water absorption capacity and wet gluten content of the dough significantly decrease (P<0.05), and the pasting and tensile properties of the dough are markedly altered (P<0.05) when the oil content reaches 4%. When the oil content is 3%, there is no significant change in the formation time or stabilization time of the dough, while the fermentation performance of the dough is notably enhanced.Conclusion The addition of oil facilitates the formation and stabilization of the gluten network, enhances the stability of the dough, delays its aging process, and significantly improves its properties. These effects are more pronounced compared to those observed in the butter-supplemented group.

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Objective To improve the measurement accuracy of cesium-137 (Cs-137) content in food using low-background α/β measuring instruments.Methods An uncertainty analysis model for measuring Cs-137 in food was established based on the second method in GB 14883.10-2016. The uncertainty components affecting the detection process were analyzed, the sources of uncertainty were explored, and the uncertainty was evaluated.Results Through uncertainty analysis introduced by sample measurement, supervised source measurement, cesium recovery rate calibration, sample sampling, sample ash-to-fresh ratio, standard source calibration supervised source, and self-absorption coefficient calibration, the activity concentration of Cs-137 in food determined by the ammonium phosphomolybdate method was 1.44 Bq/kg, with an expanded uncertainty of 0.13 Bq/kg (k=2).Conclusion The main factor affecting the uncertainty of Cs-137 measurement in food by low-background α/β measuring instruments is the uncertainty introduced during the sample measurement process, followed by the uncertainty introduced by the standard source calibration supervision source.

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Objective To establish an ion chromatography method for the simultaneous determination of six human milk oligosaccharides (HMOs) in infant formula powder.Methods The samples were enzymatically hydrolyzed using fructanase. Gradient elution was performed with a mobile phase consisting of water, 0.5 mol/L sodium hydroxide, and 0.3 mol/L sodium acetate. Separation was carried out on a Thermo Fisher CarboPac? PA1 Analytical Column, and detection was performed using ion chromatography with pulsed amperometric detection.Results In milk powder, 2'-fucosyllactose (2'-FL), 3-fucosyllactose (3-FL), and lacto-N-tetraose (LNT) showed good linearity within the range of 1~100 mg/L, while lacto-N-neotetraose (LNnT), 3'-sialyllactose (3'-SL), and 6'-sialyllactose (6'-SL) exhibited good linearity in the range of 0.5~50.0 mg/L, with correlation coefficients all greater than 0.999. The limit of detection (LOD) for 2'-FL, LNnT, 3-FL, and LNT was 10 mg/100 g, and the limit of quantification (LOQ) was 30 mg/100 g. The LOD for 3'-SL and 6'-SL was 5 mg/100 g, and the LOQ was 15 mg/100 g. The average recoveries of the six HMOs at low, medium, and high concentrations ranged from 98.0% to 101.0%, with relative standard deviations (RSDs) between 0.3% and 2.4%. In actual sample analysis, when the content of the six HMOs ranged from 0.1 to 10.0 g/kg, the RSDs were 0.5% to 9.4%. When the content ranged from 10 to 100 g/kg, the RSDs were 1.4% to 4.0%.Conclusion The proposed method meets the requirements for routine analysis and is suitable for the determination of six HMOs in various infant formula powders containing HMOs.

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Objective To enhance the milk adulteration detection accuracy.Methods This study proposes a milk adulteration detection method by integrating Raman spectroscopy with a spatiotemporal attention network (STAN). In the method, Raman spectroscopy is employed to extract molecular features, while STAN is applied to capture both temporal and spatial features, with a self-attention mechanism for further emphasizing critical information.Results Compared with existing methods, the experimental method increases milk adulteration detection accuracy by an average of 4.5%, precision by about 5.8%, recall by 4.9%, and F₁ score by 5.4%.Conclusion The experimental method achieves high accuracy and robustness in milk adulteration detection, with strong potential for real-time detection and broad applicability. It can be utilized for online quality monitoring in milk production and regulatory processes and extended to adulteration detection in other foods.

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Objective To address the challenges of retaining the germ in rice with remained germ, balancing nutrition, sensory qualities, and palatability.Methods A technical design proposal for a flat grinding type germ-remained rice milling machine is introduced, which combines active grinding with a flat grinding belt and passive grinding with a flexible blade group. The milling process involves rolling and grinding the rice grains on a flat surface to achieve precise, layer-by-layer grinding. The approach employs multiple flexible processing stages combined with appropriate grinding to ensure a high germ-remained rate and good whiteness of the rice. Northeast China-produced japonica rice is used as the test material, with germ-remained rate and rice whiteness as the quality indicators in orthogonal experiments.Results The optimal processing parameters for rice with remained germ are flat grinding belt speed of 8 m/s, rubber spring load of 548.8 N on the blade group, and three grinding times. The first time uses a 180 mesh flat grinding belt, and the second and third ones use a 240 mesh flat grinding belt.Conclusion After applying the optimized process, the final product achieves a germ-remained rate of 89.9% and a whiteness of 40.1%.

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Objective To evaluate the cooking quality of food based on its color characteristics.Methods Using heating curves, color measurements, and anthocyanin content as evaluation indexes, the effect of steaming power, anaerobic environment, surface temperature change of eggplant, and steaming volume on the color of eggplant was investigated.Results Eggplants steamed in a steamer pot had significantly better color compared to those steamed in a steam oven. The steaming power, volume, anaerobic environment, and surface temperature of the eggplant all affected its color and anthocyanin loss rate. As the steaming power increased and the steaming volume decreased, the anthocyanin loss rate decreased. The lowest anthocyanin loss rate of 44.27% occurred when the steaming power was 2 500 W. When the steaming volume was 2 L, the anthocyanin loss rate of the eggplant was 21.04%. In an anaerobic environment, the anthocyanin loss rate was only 12.72%. When the surface temperature of the eggplant skin reached above 80 ℃ during steaming, anthocyanin loss was more significant.Conclusion Increasing steaming power, reducing steaming volume, and maintaining an anaerobic environment all help in retaining anthocyanins in the eggplant skin.

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Objective To improve the accuracy and efficiency of the automatic grading method for yellow peaches on the food production lineMethods Based on the yellow peach automatic grading system (machine vision and hyperspectral technology), a new method for automatic detection of yellow peach quality is proposed, which integrates an improved YOLOv11 and an improved extreme learning machine (ELM). External quality images are captured by a CMOS sensor camera, and defects are identified using the improved YOLOv11 model. The external quality is determined by the fruit shape index and color. Internal quality is detected using a hyperspectral instrument, and after feature selection, the data is input into an ELM model optimized by an improved grey wolf algorithm to detect soluble solids and hardness as internal quality indicators. The yellow peach is graded based on both external and internal qualities. The performance of the method is verified through experiments.Results The experimental method effectively detects both the internal and external qualities of yellow peaches on the food production line, with a high grading accuracy and efficiency, achieving a grading accuracy greater than 95.00% and an average grading time of less than 0.3 seconds.Conclusion By combining machine vision, hyperspectral technology, and intelligent algorithms, rapid and non-destructive detection of food quality can be achieved.

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Objective To realize precise, swift, and non-invasive detection of pork freshness in large-scale cold meat industry chains based on computer vision technology.Methods An image recognition algorithm for pork freshness is proposed based on YOLOv8n. Various data augmentation methods are employed to enhance the pork feature extraction from images. The transfer learning experiment method is utilized, an appropriate optimizer is selected, and the training weights of the model are improved for higher accuracy in the final identification. Based on the YOLOv8n image recognition algorithm, the improved YOLOv8n-cls model is developed by data augmentation and optimizer improvement for the algorithm.Results After transfer learning and improving the optimizer, the average recognition accuracy, recall rate, and mean average precision (mAP) of pork freshness image recognition achieve 99.4%, 83.8%, and 91.4%, respectively, at an image recognition frame rate of 149 Hz, demonstrating promising experimental outcomes. Following normalization training and ablation testing, the accuracy of pork freshness image recognition increases by 0.5% to reach 99%.Conclusion The improved YOLOv8n-cls model improves image recognition accuracy while maintaining requisite speed, meeting demands for pork freshness real-time detection, and recognizing in practical production settings.

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Objective To optimize the processing parameters of naringin-polysaccharide-protein composite preservative film and to explore the slow release ability and preservation effect of the composite film.Methods Polysaccharides and proteins are used as the substrate of the composite film, and the types, additions, and ratios of the substrate materials are optimized by the indicators of light transmittance, opacity, water vapor permeability (WVP), and oxygen permeability (OP). On this basis, naringin (1%, 3%, 5%) is added to the base film to obtain naringin-polysaccharide-protein composite film. A preliminary study is conducted to analyze the slow-release effect and freshness preservation effect of the composite film on Longan.Results When the polysaccharide is sodium carboxymethyl cellulose/pectin/chitosan (mass ratio of 1∶1∶2) with an addition of 1.8% and the protein is zein with an addition of 4%, the prepared composite film has a better barrier to ultraviolet rays, water vapor, and oxygen. The naringin in the film can be released slowly to some extent, which facilitates the antioxidant and antimicrobial effects of the composite film. In addition, naringin-polysaccharide-protein composite film can reduce the weight loss rate of Longan to a certain extent to maintain the freshness of the fruit.Conclusion The prepared composite film has good physical properties, and the naringin provides functional potential (antioxidant, antimicrobial), suggesting its applicability as edible composite preservative film.

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Objective To investigate the effects of different freezing and thawing cycles on the physicochemical properties and quality of silver carp fish bladder.Methods Fresh silver carp fish bladder was used as the research material. The trends of water retention, color difference, textural properties, basic nutrient content, and microstructure of the fish bladder were analyzed under different freezing-thawing cycles.Results As the number of freeze-thaw cycles increased, the cooking swelling rate, brightness value, yellowness value, hardness, cohesion, adhesiveness, collagen content, and total protein content of the silver carp fish bladder all decreased significantly (P<0.05), with reductions of 45.52%, 10.90%, 48.99%, 47.45%, 13.56%, 58.04%, 10.54%, and 4.57%, respectively. The decreases in moisture, fat, and ash content were relatively low. The thawing loss rate and color redness value both increased significantly (P<0.05), by 4.80% and 140.72%, respectively. The microstructure of the silver carp fish bladder gradually deteriorated and broke down during the repeated freezing-thawing process.Conclusion Based on the quality deterioration during the comprehensive freezing-thawing process, limiting the freezing-thawing cycles to no more than five can effectively preserve the characteristics and quality of the silver carp fish bladder.

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Objective To investigate the effects of steam explosion pretreatment on the microstructure of oats, the content of β-glucan, the digestion characteristics of starch, and its effect on obesity in mice fed a high-fat diet.Methods The effects of steam explosion treatment under different pressures (0.3, 0.5 MPa) and time (30, 60, 90 s) on the microstructure of oats and the composition of β-glucan are investigated, and the obesity inhibitory effect of steam-exploded oats in a simulated high-fat diet environment is studied.Results Steam explosion can destroy the ordered structure of the oat cell wall, increase the content of slowly digestible starch, the content and dissolution rate of water-soluble β-glucan, and reduce the content of resistant starch. It is positively correlated with the intensity of the steam explosion. At 0.5 MPa, the content and dissolution rate of water-soluble β-glucan are the highest. The intervention of steam-exploded oats in mice fed a high-fat diet can reduce the body weight gain of these mice. Compared with the high-fat diet group, the highest reduction in body weight can reach 10.5%, and it can also reduce fat deposition in the liver.Conclusion Steam explosion can optimize the microstructure of oats, increase the content of water-soluble β-glucan, improve the digestion characteristics of starch, and significantly inhibit obesity in mice induced by a high-fat diet.

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Objective To investigate the effect of heat moist treatment on the γ-aminobutyric acid (GABA) content of different varieties of red kidney beans and to screen out the red kidney bean varieties with the strongest GABA accumulation capacity. At the same time, the changes in phenolic content and antioxidant activity of red kidney beans after heat moist treatment are investigated.Methods This paper determines the GABA content in red kidney beans before and after heat moist treatment by high performance liquid chromatography (HPLC) and conducts correlation analyses of GABA accumulation with free amino acid content and GABA key metabolic enzyme activities in red kidney beans.Results The GABA content in 12 red kidney beans is significantly enhanced to different degrees after heat moist treatment, with an average increase of 34.91-fold. Among them, the highest GABA content (108.25 mg/100 g) is found in Pinjin Yun 3 and the lowest GABA content (64.25 mg/100 g) in Pinjin Yun 1. In terms of GABA shunt, the glutamic acid content in red kidney beans is significantly lower (P<0.05) and the activity of glutamic acid decarboxylase (GAD) is significantly higher (P<0.05), both of which are significantly correlated (P<0.05) with the GABA accumulation. Regarding the polyamine degradation pathway, the activities of polyamine oxidase (PAO) and diamine oxidase (DAO) are significantly elevated (P<0.05), but there is no significant correlation with GABA accumulation.Conclusion The GABA accumulation in red kidney beans under heat moist treatment is mainly attributed to the GABA shunt. In addition, heat moist treatment significantly increases the total phenolic content and antioxidant activity of red kidney beans but slightly decreases the flavonoids content.

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Objective To develop low-burden, high-nutrient functional baked foods.Methods A single-factor experimental design is employed, with rapid visco analyzer, rheometer, and differential scanning calorimeter to analyze the physicochemical properties of heat-moisture modified wheat flour. The cookie formula is optimized based on sensory evaluation.Results Heat-moisture treatment significantly enhances the pasting stability and resistant starch content of wheat flour. The optimal auxiliary ingredient formula is 50 g of heat-moisture modified wheat flour, 20 g of oat flour, 10 g of mung bean flour, and 6 g of resistant dextrin powder. Compared with the control group, the cookies made from the experimental formula show a significantly lower digestibility, with a glycemic index of 69.37, exhibiting good low glycemic response characteristics.Conclusion Heat-moisture modified wheat flour can optimize the texture and digestive properties of cookies. By incorporating oat flour, mung bean flour, and other multigrain rich in dietary fiber, the nutritional value and health benefits of baked goods can be synergistically enhanced.

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Objective To investigate the effect of ball milling treatment on the structure, physicochemical properties, and digestibility of high-amylose corn starch (HACS).Methods In this paper, the effect of different ball milling durations on the particle size distribution, microstructure, crystalline structure, short-range ordered structure, thermodynamic properties, and digestibility of HACS were analyzed.Results After ball milling treatment, starch granules were disrupted, the surface became rough, and agglomeration occurred, resulting in an increase in particle size. With prolonged milling time, the crystallinity of starch decreased from 21.02% to 0.03%, and the "Maltese cross" pattern gradually weakened and eventually disappeared. The amylose content increased from 71.435% to 79.285%, and the short-range order was enhanced. In terms of thermodynamic properties, the thermal stability of starch decreased after ball milling. In terms of digestibility, ball milling significantly improved the digestibility of HACS.Conclusion Frozen ball milling treatment can improve the physicochemical properties and enhance the digestibility of HACS.

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Objective To investigate the effect of various processing aids on the quality of locust honey dried by microwave-assisted foam drying technology.Methods Six processing aids, including egg white powder, soy protein isolate, maltodextrin, β-cyclodextrin, soluble starch, and sodium carboxymethyl cellulose, were selected to study their effects on foaming properties, moisture content, hygroscopicity, color, solubility, and sensory scores of honey. A regression model for honey quality control was established through response surface optimization experiments.Results The foam expansion and foam stability of egg white powder were better than those of soy protein isolate. The hygroscopicity of maltodextrin and egg white powder was better than that of other processing aids, and hygroscopicity decreased with increasing aid concentration. When maltodextrin content was 10%, egg white powder content was 6%, and sodium carboxymethyl cellulose content was 1%, the color difference of locust honey was minimized. Maltodextrin, β-cyclodextrin, and egg white powder all shortened the dissolution time of honey powder. The optimal processing conditions for microwave foam drying of locust honey were 6.1% egg white powder, 10.8% maltodextrin, and 1% sodium carboxymethyl cellulose.Conclusion Suitable processing aids and appropriate addition amounts are beneficial for the preparation of high-quality microwave foam-dried honey powder.

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Objective To improve the color and flavor of enzymatically prepared sardine fish head protein peptide (SFHP).Methods The optimal absorption wavelength of the SFHP solution was determined using a spectrophotometer. The effects of three decolorizing agents, including their dosage, decolorization time, and temperature, on the decolorization efficiency of SFHP were investigated. A plate-and-frame filtration pilot-scale test was conducted to validate the decolorizing and filtration-enhancing effects of the decolorizing agents. Flavor profiles before and after decolorization were analyzed using an electronic nose (E-nose) and electronic tongue (E-tongue).Results The optimal absorption wavelength of the SFHP solution was 220 nm. The optimal decolorization conditions were determined as 1% activated carbon dosage, 1 h-decolorization time, and 40 ℃. Under these conditions, the decolorization rate reached 36.2%, with a protein loss rate of 8%. Key odor-active compounds in SFHP included aldehydes, chlorides, amines, and ketones. After decolorization, the bitterness of the SFHP was significantly reduced. The proportion of bitter amino acids decreased from 72.60% to 60.04%, and the content of bitter nucleotides (inosine and hypoxanthine) decreased from (24.85±1.14) mg/mL and (10.14±0.77) mg/mL to (10.66±1.60) mg/mL and (6.90±0.47) mg/mL, respectively.Conclusion The use of activated carbon for decolorization effectively reduced the levels of bitter amino acids, bitter nucleotides, and aldehyde compounds in SFHP. This approach effectively improved the SFHP flavor by enhancing the umami and sweet flavors while decreasing the bitterness.

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Objective To reduce the phosphorus content in Korean pine seed oil and develop an efficient degumming method.Methods An ultrasound-assisted method was used, and the degumming process of Korean pine seed oil was optimized through orthogonal experiments. The fatty acid composition, content, and antioxidant capacity of the degummed oil were analyzed.Results The optimal degumming conditions for Korean pine seed oil were ultrasonic power of 420 W, degumming temperature of 50 ℃, degumming time of 3.5 h, enzyme dosage of 40 mg/kg, and pH 4.8. Under these conditions, the phosphorus content of the degummed oil was (5.18 ± 0.24) mg/kg, and the proportion of pinolenic acid in total fatty acids was 15.46%. When the sample concentration was 40 mg/mL, the DPPH and ABTS⁺ radical scavenging rates were (91.42 ± 0.38)% and (92.47 ± 0.84)%, respectively.Conclusion The optimized ultrasound-assisted enzymatic degumming process for Korean pine seed oil yields high-quality degummed oil with good antioxidant activity.

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Food allergies are becoming an increasingly serious issue, and milk, as one of the major allergens, severely affects the daily lives of individuals with allergies. This article reviews the recent research progress on methods for assessing the desensitization of milk allergenicity from the perspectives of protein structural changes, IgE/IgG binding capacity, animal sensitization models, in vitro digestion models, and cell degranulation assays. It also looks forward to the future directions of research on methods for evaluating the effectiveness of milk desensitization.

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Cereal polyphenols mainly exist in free or bound states, including two major categories: phenolic acids and flavonoids. Their contents are affected by factors including cereal varieties, germination conditions, processing methods, and storage conditions. The extraction methods of cereal polyphenols are mainly acid, alkali, enzymatic hydrolysis, and supercritical fluid extraction methods. This paper reviews factors affecting the cereal polyphenol types, extraction methods, contents, and titers. Additionally, this paper looks forward to their application in aquatic product preservation.

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Polysaccharides in edible mushrooms possess biological activities such as immunomodulation, antioxidant effects, anticancer properties, and regulation of intestinal microbiota. Deep eutectic solvent (DES) extraction has gained attention as a novel method for polysaccharide extraction. This article outlines the composition, synthesis methods, and important properties of DES, summarizes and discusses research on polysaccharide extraction from edible mushrooms using DES in China and abroad, and further explores the limitations of the DES extraction method.

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Corn silk, the dried style and stigma of corn, is a traditional Chinese herbal medicine and functional food ingredient. Polysaccharides, one of the main bioactive components of corn silk, exhibit hypoglycemic, hypolipidemic, antibacterial, and anti-inflammatory effects. This article reviews the extraction methods and biological activities of corn silk polysaccharides, summarizing the process parameters, advantages, and disadvantages of different extraction methods, as well as the biological activities and mechanisms of action of corn silk polysaccharides, which are current research hotspots.

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Quinolones (QNs) are highly favored for their broad-spectrum antibacterial effects. However, the overuse of QNs in animal feed can lead to their residues entering the food chain, thus posing potential hazards to the environment and human health. This paper summarizes the main immunoassay techniques for quinolone residues, analyzes their advantages and application prospects, and discusses the challenges and future development directions of immunoassay techniques.

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Owing to the low allergenicity and high digestibility, rice bread has become an important alternative product to traditional wheat bread. However, the molecular characteristics of rice make it challenging for rice to form a continuous viscoelastic network akin to gluten. Consequently, the gas retention efficiency of rice dough is substantially diminished, resulting in quality degradation problems in rice bread, such as inadequate flavor, textural hardening, crumbling, and easy staling. To this end, both domestic and international scholars have examined the variations in the moisture content, texture, color, and flavor of rice bread. Meanwhile, various strategies for quality enhancement are summarized, including the selection and pretreatment of raw materials, exogenous improvement, sourdough fermentation technology, frozen dough techniques, and innovative baking technology. Finally, an experimental reference and theoretical foundation are provided for improving the quality of rice bread and controlling its degradation.

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Liver injury is caused by one or more factors acting on the liver, damaging liver cells and resulting in pathological changes in the liver, as well as elevated serum transaminases. In severe cases, it may lead to liver failure and hepatic encephalopathy. Inulin is a common dietary fiber with various biological activities, including anti-inflammatory, antioxidant, anti-cancer properties, and the regulation of gut microbiota. These biological activities are closely related to the protection of liver health. This article reviews the protective effects of inulin against various types of liver injury, summarizes the mechanisms underlying its protective effects on the liver, and looks forward to future research directions.

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As the key equipment in rice processing, the technological performance of the rubber roller huller significantly impacts the quality, energy consumption, efficiency, and other performance indicators of rice processing. With the in-depth development of the Fourth Industrial Revolution, characterized by intelligence, the development of intelligent hullers has become an inevitable trend in the advancement of rice processing machinery. This paper explains the basic connotation, technical characteristics, and research scope of intelligent hullers, reviews the research progress on hulling theory, perception monitoring technology, and quality regulation technology, analyzes the existing issues in the intelligent upgrading of hullers, and looks forward to future development directions.