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Objective To investigate the biological characteristics and in vitro probiotic functions of the food-derived Pediococcus acidilactici N8, and to screen effective protectants for the preparation of high-viability (>10¹² CFU/g) spray-dried probiotic preparations.Methods A lactic acid bacterium (strain N8) isolated from cheese was identified through morphological analysis and 16S rDNA gene sequencing. Its probiotic potential was determined through tests on growth characteristics, safety, tolerance, antibacterial activity, adhesion ability, and antioxidant capacity. Spray drying was employed to prepare probiotic formulations, and high-viability spray-drying protectants were screened.Results Based on morphological characteristics and 16S rDNA gene sequence analysis, strain N8 was identified as P. acidilactici. It exhibited a rapid S-shaped growth curve and probiotic traits including non-hemolytic activity and sensitivity to multiple antibiotics. Its supernatant effectively inhibited the growth of various pathogenic bacteria. The strain showed strong stability under heat, varying pH levels, bile salts, and simulated gastrointestinal fluid conditions, and possessed strong adhesion ability. Both the cell-free supernatant and intact cell suspension of P. acidilactici N8 demonstrated strong scavenging abilities against DPPH, ABTS, and hydroxyl radicals. When buffalo milk, Cordyceps militaris polysaccharides, and sodium glutamate were used as protectants, the viable count of the probiotic preparation reached 10¹² CFU/g.Conclusion P. acidilactici N8 is a food-derived lactic acid bacterium with good probiotic potential. Using buffalo milk, C. militaris polysaccharides, and sodium glutamate as spray-drying protectants can yield high-viability probiotic preparations.

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Objective To explore the effects of cooking methods on the differences in characteristic volatile compounds of Huchen potato, a nationally recognized geographical indication agricultural product.Methods Taking Huchen potato as the research subject, gas chromatography-ion mobility spectrometry (GC-IMS) combined with fingerprint analysis technology was used to explore the impact of four cooking methods on its volatile flavor substances.Results The volatile flavor substances of Huchen potato are mainly alcohols, aldehydes, and ketones. The four cooking methods caused significant differences in their characteristic volatile flavor components. Alcohol content ranked as steaming > pan-frying > roasting > deep-frying; aldehyde content ranked as pan-frying > deep-frying > roasting > steaming; ketone content ranked as roasting > steaming > deep-frying > pan-frying. Fingerprint analysis showed that compared with the other three cooking methods, pan-frying significantly enhanced the fruity aroma of Huchen potato.Conclusion GC-IMS combined with fingerprint analysis technology can effectively distinguish the differences in volatile flavor components of potatoes prepared by different cooking methods.

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Objective A method for the identification of plant-derived allergens in food by using DNA barcoding technology was established.Methods psbA-trnH, trnl, and rbcl molecular markers were used to identify 11 plant-derived allergen species, including hazelnut, Brazil nut, macadamia nut, walnut, pecan, almond, sweet almond, cashew, pistachio, peanut, and soybean. The psbA-trnH, trnl, and rbcl gene sequences of each species were downloaded from GenBank, and sequence alignment, genetic distance calculation, and phylogenetic tree construction were performed using MEGA 11 software.Results Among the three gene sequences, the psbA-trnH sequence exhibits the most significant genetic distance variation, with an average interspecies genetic distance of 0.527 3, which is greater than those of the trnl and rbcl sequences. The analysis results of the phylogenetic trees constructed by the neighbor joining (NJ) method show that the phylogenetic trees constructed based on the psbA-trnH and trnl sequences have a good branching structure, and different species can be accurately clustered. In contrast, the phylogenetic tree constructed based on the rbcl sequence can not distinguish walnut from pecan or almond from sweet almond. Therefore, the psbA-trnH sequence is the optimal barcode for the identification of the 11 species. Combining the psbA-trnH barcode detection with high-throughput sequencing technology for the detection of 15 practical samples allows for the simultaneous detection of multiple allergen components.Conclusion The psbA-trnH sequence, as a DNA barcode, can accurately identify components of common plant-derived allergens.

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Objective To develop a colorimetric analysis method for the rapid detection of H₂O₂ in milk.Methods A novel composite nanozyme material, Ag/g-C₃N₄, is synthesized by loading nano-Ag on the surface of g-C₃N₄ nanosheets via a reduction method. The structure and morphology of the material are characterized by X-ray diffraction and transmission electron microscopy. The catalytic conditions for the TMB-H₂O₂ colorimetric reaction are optimized, and catalytic mechanisms and steady-state kinetics are analyzed.Results The Ag/g-C₃N₄ material exhibits good peroxidase-like activity, and the enzyme-catalyzed reaction follows the Michaelis-Menten kinetic model. The optimal detection range for H₂O₂ in the colorimetric system is 10~50 μmol/L, with a detection limit of 0.05 μmol/L. When applied to detect H₂O₂ in real milk samples, the recovery rate is between 99.47% and 102.83%.Conclusion The developed colorimetric analysis method is simple to prepare, cost-effective, highly sensitive, and demonstrates good operability and practicality.

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Objective To evaluate the uncertainty during the determination of sulfur-containing amino acids in goat milk powder by an amino acid analyzer.Methods The mathematical model and fishbone diagram of the uncertainty source are established to analyze and quantify the introduced uncertainty components. Then, the combined uncertainty and extended uncertainty are calculated.Results When the mass fractions of cystine, cysteine, and methionine are 0.305, and 0.338 g/100 g, the extended uncertainty is 0.022, and 0.023 g/100 g, respectively (k=2).Conclusion The uncertainty of this method mainly comes from the weighing of standard material and samples, as well as the preparation of the standard series working solution, which should be strictly controlled during sample testing.

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Current procedural connection challenges in the administrative and criminal connection in the food safety field are a lack of relevant legal norms, low-level standards, insufficient coordination among all parties involved, unclear transfer criteria for cases, and inadequate evidence conversion and connection. To address these challenges, measures can be taken from several aspects: expanding the procedural rules for administrative and criminal connection in the food safety field, clarifying the transfer system, establishing a multi-party cooperation mechanism between administrative and judicial authorities, and standardizing the recognition and application of evidence in the administrative and criminal connection. These efforts aim to comprehensively ensure effective solutions to the procedural connection challenges in the administrative and criminal connection in the food safety field.

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This study addresses the widespread issues of "substituting fines for criminal penalties" and "imbalance in sentencing" in the punishment of food safety crimes. It delves into the root cause, which lies in the critical gap between the Criminal Law of the People's Republic of China and the Food Safety Law of the People's Republic of China. This study first highlights the specific manifestations of the poor connection between the two laws. Firstly, the misalignment of the crime classification system results in some serious food safety violations not being accurately categorized under the appropriate criminal charges. Secondly, the conflict in legal terminology leads to ambiguities and inconsistencies in defining key concepts, affecting the uniformity of legal application. Thirdly, the imbalance in the allocation of penalties is evident in the overly broad range of statutory penalties and the lack of clear gradation, failing to accurately match the severity of the criminal acts and the perpetrator's malice. Additionally, the absence of targeted punitive measures, such as disqualification penalties, significantly weakens the deterrent effect of the law. To address these issues, this study proposes systematic recommendations for optimizing the penalty gradient, reconstructing the crime classification system to tighten the criminal law net and ensure accurate characterization of harmful acts, refining the penalty gradient by scientifically setting a clear and balanced range of statutory penalties based on the nature of the act, its consequences, and the perpetrator's subjective elements, and introducing disqualification penalties and punitive compensation systems to enhance the deterrent effect through the deprivation of reoffending ability and economic penalties.

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Objective To achieve efficient detection of fine foreign objects in instant noodle, this paper proposes an instant noodle anomaly detection method based on few-shot learning and feature alignment.Methods The method uses a pre-trained residual network as a feature extraction network for efficiently extracting the features of the instant noodle image. The image is geometrically transformed by introducing a spatial transformation network for better alignment and extraction of features. Feature alignment is used to align the key features in the image so that the accuracy and generalization ability of the model can be ensured in detecting instant noodle anomalies.Results Experiments are conducted on a self-made instant noodle dataset, and the proposed method achieves areas under the curve (AUCs) of 86.2% and 93.3% at the 5-shot image level and pixel level, respectively, which outperforms other methods on the instant noodle dataset.Conclusion The proposed method can effectively detect fine foreign objects in the instant noodle anomaly detection task.

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Objective To conduct flow field simulation analysis on an 80-ton bubble column bioreactor for equipment improvement and fermentation efficiency enhancement.Methods Computational fluid dynamics is resorted to numerical simulation of gas-liquid two-phase flow in a bubble column bioreactor. Euler-Euler method and k-ε model are used to simulate the turbulence of gas-liquid two-phase flow. The population balance model (PBM) is coupled to predict bubble size. The flow pattern, liquid velocity, energy dissipation rate, gas holdup, and bubble size distribution inside the reactor are simulated. Based on the permeation model, the calculation is performed on the volumetric oxygen transfer coefficient (k_La) inside the reactor, and an analysis is conducted on the influence of different reflux angles and diameters of the reflux pipe on the reactor’s oxygen supply capacity.Results The reflux pipe significantly impacts the reactor’s flow field, and positively impacts the liquid velocity, energy dissipation rate, and bubble size. The volumetric oxygen transfer coefficient of the reactor reaches 1 093 h^-1. There is an interactive effect between the reflux angle and the diameter of the reflux pipe, with the optimal combination as a diameter of 150 mm and an angle of 45°. Under these conditions, the volumetric oxygen transfer coefficient reaches 1 428 h^-1.Conclusion The reflux pipe makes the bubble column reactor comparable to the stirred reactor of the same scale in terms of oxygen supply capacity, playing a crucial role.

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Objective To provide a theoretical reference for the optimal design of the polisher structure by comparing the differences in the contact parameters of different kinds of rice.Methods Using bench test and simulation test, and combining with MATLAB software image processing technology, the optimal parameter combinations are obtained through the steepest climbing test and quadratic orthogonal test, and the contact parameters of the four kinds of rice grains, namely Japonica Rice, Japonica Glutinous Rice, Indica Rice, and Indica Glutinous Rice, are measured and calibrated.Rseults The coefficient of static friction between Japonica Rice, Japonica Glutinous Rice, Indica Rice, and Indica Glutinous Rice and the steel plate is 0.47, 0.46, 0.52, and 0.52, respectively. The coefficient of rolling friction is 0.069, 0.074, 0.081, and 0.075, respectively. The collision recovery coefficient is 0.40, 0.42, 0.43, and 0.41, respectively. In the stacking angle measurement test, the coefficient of static friction between Japonica rice is 0.34, with a coefficient of rolling friction of 0.04, and a collision recovery coefficient of 0.53. The coefficient of static friction between Japonica Glutinous Rice is 0.32, with a coefficient of rolling friction of 0.04, and a collision recovery coefficient of 0.45. The coefficient of static friction between Indica Rice is 0.37, with a coefficient of rolling friction of 0.06, and a collision recovery coefficient of 0.56. The coefficient of static friction between Indica Glutinous Rice is 0.35, with a coefficient of rolling friction of 0.05, and a collision recovery coefficient of 0.54.Conclusion The coefficients of static friction and rolling friction of the long-grained Indica Rice and Indica Glutinous Rice are larger than those of the round-grained Japonica Rice and Japonica Glutinous Rice. The coefficient of rolling friction of Indica Rice is also slightly larger than that of Indica Glutinous Rice.

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Objective By optimizing the sorting trajectory of Delta robots, while ensuring sorting accuracy, this paper aims to reduce comprehensive energy consumption, shorten operating time, and minimize operational impact.Methods Based on the analysis of automated food production lines, a trajectory optimization method for food sorting-oriented Delta robots was proposed, which combined 5-order non-uniform rational B-spline curves, multi-objective optimization, and multi-objective evolutionary algorithms based on decomposition. By taking comprehensive energy consumption, operating time, and operational impact as optimization objectives, an improved multi-objective evolutionary algorithm based on decomposition was used to solve and verify 5-order non-uniform rational B-spline curves.Results This method has improved the efficiency of the food production line (reducing operating time by 5.00%), extended the service life of equipment (reducing operational impact by 17.32%), and reduced food loss.Conclusion The combination of 5-order non-uniform rational B-spline curves and multi-objective optimization can effectively balance the high-speed and smooth operation of Delta robots.

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Objective To investigate the quality changes of dried pork slices under different temperature storage conditions and to predict their shelf life.Methods Hardness, color parameters (L^* value, a^* value, b^* value), and sensory quality of dried pork slices were investigated under storage at 25, 35, 45, and 55 ℃. Pearson correlation analysis was performed for each index, and the key index was fitted using a dynamic model. Combining the Arrhenius equation with the Q₁₀ model, a shelf life prediction model was established.Results Under storage at 25, 35, 45, and 55 ℃, the a^* value of dried pork slices decreased from 14.79±0.08 to 9.99±0.10, 6.88±0.15, 4.90±0.25, and 4.11±0.06, respectively. Pearson correlation analysis identified a^* value as the key factor for establishing the Arrhenius prediction model. The obtained first-order kinetic equation was A=A0e-10 169 881.35 t e-6 604.58/T. At 45 ℃, the relative error of the shelf life prediction model was less than ±1%.Conclusion With prolonged storage, the quality of dried pork slices gradually declined, mainly reflected by changes in color, and the higher the temperature, the faster the decline. The shelf life prediction model based on a^* value as the key index was reliable. According to the model, the theoretical shelf life of dried pork slices at room temperature (25 ℃) is 543 days.

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Objective This study aims to study the effect of sodium lactate on quality characteristics of bread.Methods A certain proportion of sodium lactate (1.00%, 1.25%, and 1.50%) is added to bread during production. The effects of sodium lactate on texture, low-field nuclear magnetic resonance (NMR), water activity, specific volume, and shelf life of bread are investigated, and the sensory evaluation of flavor is carried out.Results The bread texture indices hardness, chewiness, and stickiness increase first and then decrease with the increase of sodium lactate. When the sodium lactate content is 1.25%, the hardness of bread is the lowest, and the elasticity is the highest. The water holding capacity and specific volume of bread are significantly improved. After 1.25% sodium lactate is added, the internal structure of bread is more delicate and compact, and the sensory evaluation index scores are the highest. The shelf life of bread with sodium lactate is extended from 3 days to 5 days.Conclusion Adding sodium lactate to bread can improve the quality of bread and prolong its shelf life.

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Objective To investigate the changes in the quality of Dagu chicken jerky during storage at different temperatures and establish a shelf-life prediction model based on thiobarbituric acid reactive substance (TBARS) value and colony count.Methods The Dagu chicken jerky was stored at 4, 25, and 37 ℃, and the changes in pH value, total volatile basic nitrogen (TVB-N), TBARS value, acid value (AV), color, texture, sensory characteristics, and colony count were measured. The Arrhenius equation was used to establish a shelf-life kinetic model of Dagu chicken jerky, with colony count, TBARS value, and TVB-N value as quality indicators.Results After being stored at three different temperatures for 42 days, the Dagu chicken jerky showed a decrease and then an increase in pH value. The sensory score and L^* value showed a downward trend. The colony count, AV, TBARS value, a^* value, and b^* value all showed an upward trend, and the hardness and elasticity gradually decreased. The activation energies for the colony count, TBARS value, and TVB-N value of Dagu chicken jerky were 24 719.859 0 kJ/mol, 18 027.872 2 kJ/mol, and 21 092.791 0 kJ/mol, respectively, and the pre-exponential factors (k₀) were 1 375.950 4, 30.244 1, and 898.026 9, respectively. After verification, the relative error of the prediction model with TBARS value as the quality indicator was greater than 10%, while the relative error of the prediction model with colony count and TVB-N value as the quality indicator was within ±10%, showing a good prediction effect.Conclusion The prediction model with colony count and TVB-N value as the quality indicator can effectively predict the shelf-life of Dagu chicken jerky stored at temperatures ranging from 4 ℃ to 37 ℃.

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Objective To investigate the conditions for preparing Spirulina platensis protein isolate (spPI) using repeated freeze-thaw cycles, and to compare the physicochemical properties of spPI and commercially processed phycocyanin (cpPC).Methods The effects of soaking time, solid-to-liquid ratio, freezing duration, and number of freeze-thaw cycles on the protein extraction yield were studied. The physicochemical properties of spPI and cpPC were also determined.Results Under the conditions of 16 hours soaking, a solid-to-liquid ratio of 1∶20 (g/mL), 9 hours freezing time, and 10 freeze-thaw cycles, the protein extraction yield reached its optimum at (29.74±0.16)%. spPI and cpPC exhibited their lowest solubility at pH 3 and 4, respectively, and the highest solubility within the pH ranges of 5~7 and 6~7. spPI showed better foaming capacity and foam stability. The strongest emulsifying activity occurred at pH 6~7 for spPI and at pH 7 for cpPC.Conclusion Compared to spPI, cpPC contained higher levels of total thiol, free thiol, and disulfide bonds. spPI demonstrates superior solubility and foaming properties.

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Objective To investigate the antioxidant activity and hypolipidemic function of camellia seed oil, bitter apricot kernel oil, and peanut oil.Methods The antioxidant and hypolipidemic activities of the three oils are evaluated through in vitro antioxidant tests and in vitro hypolipemic tests.Results The order of DPPH free radical scavenging capacity is camellia seed oil>bitter apricot kernel oil>peanut oil. The order of superoxide anion free radical scavenging capacity is camellia seed oil>bitter apricot kernel oil>peanut oil. Additionally, the order of hydroxyl free radical scavenging capacity is camellia seed oil>bitter apricot kernel oil>peanut oil. At a mass concentration of 1 mg/mL, the binding rates of each oil to taurocholate and glycocholate are listed below: 6.72% and 56.14%, respectively, for camellia seed oil, 45.73% and 52.87%, respectively, for bitter apricot kernel oil, and 43.67% and 55.23%, respectively, for peanut oil.Conclusion In vitro antioxidant and hypolipidemic effects are the best in camellia seed oil, which could be further developed and utilized.

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Objective To investigate the effect of exogenous glutathione (GSH) on improving antioxidant capacity in aging mice.Methods Aging mice were administered GSH by gavage at different doses (166.7, 83.3, and 41.7 mg/kg) continuously for 30 days. Levels of malondialdehyde (MDA), 8-isoprostane, protein carbonyl (PCO), and reduced GSH in serum and liver homogenate, as well as activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX), were measured.Results Compared with the blank control group, the high-dose GSH group showed significant reductions in MDA and PCO levels, increased T-SOD activity in serum, and elevated reduced GSH content in aging mice (P<0.05). No adverse effects on body weight gain or organ indices were observed.Conclusion GSH effectively improves oxidative stress status during the aging process.

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Objective To explore the protective effect and mechanism of a compound staple food (CSF) against H₂O₂-induced oxidative damage in human hepatocellular carcinoma cells (HepG2).Methods The in vitro antioxidant capacity of CSF was evaluated using DPPH and ABTS radical scavenging assays. An oxidative stress model was established by inducing HepG2 cells with H₂O₂, and the effect of CSF on cell viability was measured by the CCK-8 assay. The impact of CSF on cellular oxidative stress was assessed by measuring reactive oxygen species (ROS), mitochondrial membrane potential (JC-1), malondialdehyde (MDA), and superoxide dismutase (SOD) levels. The effect of CSF on apoptosis was detected by flow cytometry. Expression changes of oxidative damage-related proteins (Nrf2, HO-1, NQO-1, Bax, and Bcl-2) were analyzed by Western blot.Results CSF effectively scavenged DPPH and ABTS radicals. Compared with the model group, CSF treatment increased the viability of H₂O₂-induced HepG2 cells, reduced ROS levels, slowed the decline of mitochondrial membrane potential, increased SOD activity, decreased MDA content, and alleviated Nrf2 nuclear translocation. CSF treatment reduced the apoptosis rate by 8% compared with the model group. Western blot results showed that CSF upregulated the expression of Nrf2, HO-1, and NQO-1, increased Bcl-2 levels, and downregulated Bax expression.Conclusion CSF improves H₂O₂-induced oxidative damage in HepG2 cells by activating the Nrf2/HO-1 pathway and regulating the Bcl-2/Bax pathway.

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Objective Oyster was used as the raw material to prepare antioxidant oyster peptides by hydrolysis with complex proteases (papain, alkaline protease, and aminopeptidase), and their anti-exercise fatigue activity was evaluated.Methods Using degree of hydrolysis and DPPH radical scavenging rate as evaluation indicators, response surface methodology was applied to optimize the preparation process of oyster peptides, and the fatigue-alleviating effects of oyster peptides were investigated in exercise-induced mice.Results The optimal extraction conditions for oyster peptides were as follows: 4% complex protease addition, hydrolysis pH 7.5, material-to-liquid ratio 1∶7.5 (g/mL), hydrolysis temperature 57 ℃, and hydrolysis time 7 h. Under these conditions, the degree of hydrolysis was 48.3%, and the DPPH radical scavenging rate was 60.42%. The hydrophobic amino acid content in oyster peptides was 33.18 g/100 g, accounting for 48.28% of total amino acids. The molecular weight was mainly concentrated below 5 000, with low molecular weight components (<1 000) accounting for 71.45%, indicating that oyster peptides were mainly small peptides with good antioxidant capacity. In the anti-fatigue test in mice, compared with the blank control group, high-dose oyster peptide intervention significantly increased the fatigue time on the rotating rod and the weighted swimming time by 10.93 min and 13.34 min, respectively, indicating significantly improved exercise capacity (P<0.05). Meanwhile, oyster peptides significantly reduced blood lactate (BLA) and blood urea nitrogen (BUN) levels after exercise (P<0.05), and enhanced antioxidant levels in mice, with significant improvements in malondialdehyde (MDA) and superoxide dismutase (SOD) levels (P<0.05).Conclusion The oyster peptides prepared in this study exhibit good antioxidant activity, which helps enhance exercise endurance and alleviate exercise-induced fatigue in mice.

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Objective To develop the medicinal and food resources of Lonicera japonica, improve the yield of polysaccharides, determine the antioxidant activity of different organs, and reduce the waste of natural Chinese medicine resources.Methods Different organs of L. japonica are utilized as raw materials, with polysaccharide yield as the primary investigation index. The response surface method is used to determine the optimal extraction process. The in vitro antioxidant activity of different organs is assessed and analyzed by metrological methods.Results The optimal extraction conditions are as follows: solid-liquid ratio of 1∶25 （g/mL）, ultrasonic temperature of 80 ℃, ultrasonic time of 60 min, ultrasonic power of 190 W. Under these conditions, the polysaccharide yield is as high as 7.01%. The antioxidant activity results demonstrate that different organs of L. japonica exhibit antioxidant effect, with the strength ranking as: leaves≈flowers>vines>fruits. Cluster analysis shows that L. japonica leaves and flowers are classified into one category, making them preferred resources for extracting L. japonica polysaccharides.Conclusion The ultrasound-assisted method for extracting L. japonica polysaccharides achieves high yield, and the extracts from different organs maintain high antioxidant capacity.

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Objective To screen the raw pepper varieties suitable for semi-finished chili sauce in red sour soup.Methods Ten different varieties of high-quality peppers from Guizhou Province are taken as research objects. The aspects below are studied among different varieties of mature fresh peppers during fermentation: the changes of color, total acid, nitrite, amino acid nitrogen, soluble solids, and other quality indicators, as well as the content of capsaicin and organic acids at the end of fermentation. Then, sensory evaluation is conducted on the semi-finished chili sauces.Results The results show that Guizhou Erjingtiao pepper, sheep-horn pepper, Honghang pepper, and screw pepper produce lower nitrite, higher acid, amino acid nitrogen, and organic acid during fermentation, while maintaining ideal color and excellent overall quality. Millet spicy and hot girl can maintain bright and vivid color during fermentation, but they are relatively weak in the acid production capacity, nitrite content, and other indicators, with high capsaicin content. Due to insufficient flavor coordination, their sensory acceptance is low. The capsaicin content in the semi-finished chili sauce prepared with cayenne pepper is the lowest, only 1.12 μg/g, but the acid production capacity is weak and the nitrite content is high, reaching a peak of 16.49 mg/kg. Beauty peppers and strawberry red peppers are brightly colored and moderately spicy, but they are high in nitrites. Through the principal component analysis of the semi-finished fermented chili sauce, a correlation is found between the fermentation quality indexes in the semi-finished chili sauces. Then, a comprehensive evaluation model is constructed for the effect of raw pepper varieties on the fermentation quality of semi-finished chili sauce in red sour soup. The model is Y=0.525Y₁+0.286Y₂+0.113Y₃.Conclusion Semi-finished chili sauces made of Honghang pepper, Guizhou Erjingtiao pepper, sheep-horn pepper, and screw pepper are bright and red, with a typical lactic acid fermentation aroma and a high comprehensive quality score, suitable for raw materials to ferment semi-finished chili sauce in red sour soup.

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Objective This study investigates the effects of various extraction methods on the chemical composition and functional characteristics of polysaccharides derived from Polygonatum kingianum, specifically the white flower and purple-red flower varieties.Methods P. kingianum polysaccharides (PKPs) are extracted with traditional hot water, alkaline, acidic, enzymatic, ultrasonic, and hot water-alkaline extraction methods, and a comparative evaluation is made on their extraction yield, chemical composition (including total sugar, sulfate, and uronic acid content), and biological properties (including DPPH radical scavenging activity, α-glucosidase inhibitory activity, and tyrosinase inhibitory activity).Results The extraction yield of PKPs and their chemical composition are significantly influenced by extraction methods and varieties. PKPs extracted with the hot water method from the white flower and purple-red flower varieties exhibit relatively higher extraction yields (23.27% and 9.58%, respectively), along with elevated total sugar content (54.53% and 68.59%, respectively), sulfate content (7.28% and 35.41%, respectively), and uronic acid content (8.26% and 10.84%, respectively). Additionally, the DPPH radical scavenging activity, α-glucosidase inhibitory activity, and tyrosinase inhibitory activity of PKPs are also influenced by extraction methods and varieties. A comprehensive quantitative evaluation reveals that PKPs derived from the purple-red flower variety exhibit stronger performance in the three aspects. Both enzymatic and traditional hot water extraction methods are effective for producing high-quality PKPs.Conclusion Enzymatic and traditional hot water extraction methods are the most effective techniques for extracting PKPs.

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Objective To explore the optimal preparation conditions and stability of an ultrasonic-assisted xanthan gum-Gleditsia sinensis seed polysaccharide Pickering emulsion.Methods Using G. sinensis seed polysaccharide and xanthan gum as composite colloidal particles and corn oil as the oil phase, single-factor experiments were conducted on the mass ratio of xanthan gum to G. sinensis seed polysaccharide, oil phase ratio, and ultrasonic power. Based on these results, response surface methodology was employed to optimize the preparation process with the emulsifying activity index (EAI) and emulsifying stability index (ESI) as evaluation indicators. The thermal stability and salt stability of the Pickering emulsion were investigated.Results The optimal preparation conditions for the xanthan gum-G. sinensis seed polysaccharide Pickering emulsion were as follows: G. sinensis seed polysaccharide concentration of 10 mg/mL, mass ratio of xanthan gum to G. sinensis seed polysaccharide at 0.05, oil phase ratio of 30%, and ultrasonic power of 350 W. Under these conditions, the EAI of the emulsion was (0.056 0±0.000 8) m²/g, and the ESI was (575.98±5.45) min. The emulsion demonstrated good emulsification stability at temperatures ranging from 25 ℃ to 50 ℃ and NaCl concentrations of 0~100 mmol/L.Conclusion The combination of xanthan gum and G. sinensis seed polysaccharide, prepared via ultrasonic-assisted processing, effectively improved the emulsifying properties and stability of the Pickering emulsion.

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Objective To study the effect of the enzymatic hydrolysis process on the flavor compounds of Lentinula edodes.Methods The optimized enzymatic hydrolysis process is adopted, with free amino acid, 5'-nucleotide, equivalent umami concentration (EUC), volatile flavor compounds, and sensory evaluation as indicators, to explore the effect of enzymatic hydrolysis process on flavor compounds of Lentinula edodes from multiple perspectives.Results After enzymatic hydrolysis, the free amino acid content in Lentinula edodes is 19.85 mg/g, 1.45 times higher than that before enzymatic hydrolysis, with glutamic acid and aspartic acid increasing by 83.80% and 27.13%, respectively. The 5'-nucleotide is 0.44 mg/g, 1.76 times higher than that before enzymatic hydrolysis, with 5'-GMP increasing by 166.67% and 5-AMP by 125.00%. The EUC is 63.35 g/100 g, 2.03 times higher than that before enzymatic hydrolysis. There are also significant differences in the types and quantities of volatile components before and after enzymatic hydrolysis. The sensory score is significantly improved after enzymatic hydrolysis.Conclusion The enzymatic hydrolysis process significantly enhances the non-volatile flavor compounds of Lentinula edodes and noticeably changes their volatile components.

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Food safety is the core issue in the field of global public health, which is directly related to human health, social stability, and economic development. The development of reliable, sensitive, and efficient detection technology has far-reaching significance for monitoring harmful substances in food and protecting consumer health. In recent years, combining the excellent adsorption performance of hollow materials and the high selectivity of molecular imprinting technique to targets, hollow molecularly imprinted materials have attracted widespread attention of researchers, which can be used as new adsorption materials for sample pretreatment and construction of detection methods. This article reviews the preparation methods for hollow materials and the synthesis approaches for hollow molecularly imprinted polymers and discusses the application of such new materials in detection of antibiotic residues, pesticide residues, mycotoxins, and other harmful substances in food. It also provides an outlook on future research and development prospect for establishment of food safety detection methods using the hollow imprinted polymers.

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The non-degradable nature of traditional petroleum-based packaging materials has led to environmental pollution and food safety concerns, with microplastic pollution emerging as a global challenge. Biomass-based food packaging materials, owing to their renewability, biodegradability, and design flexibility, represent a significant technological pathway to address these issues. Existing food packaging materials still exhibit shortcomings in environmental friendliness, food safety, and functional diversity. This article reviews the development strategies and application domains of biomass-based food packaging materials, highlighting their inherent effectiveness and limitations. It further explores research advances in novel food packaging materials characterized by multifunctionality and intelligent properties.

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Low-molecular pectin (LMP), a natural polysaccharide extracted from plant cell walls, has garnered increasing attention in recent years owing to its multiple physiological activities and broad applications. This review summarizes the advances in the extraction processes, physiological functions, and practical applications of LMP over the past decade. The extraction methodologies cover traditional chemical extraction, enzymatic hydrolysis, physical-assisted techniques, and other approaches. The physiological functions are also elaborated, encompassing anti-tumor effects, lipid-lowering, hypoglycemic, antioxidant activities, and regulation of intestinal microbiota. The application scenarios are discussed across diverse industries, such as food, pharmaceuticals, and cosmetics. Meanwhile, future research directions of LMP are also prospected.

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Objective To explore the determination methods and migration patterns of 22 organophosphate flame retardants (OPFRs) in degradable food contact materials.Methods Samples were soaked in four kinds of food simulants. Ten percent ethanol and 3% acetic acid simulants were extracted with acetonitrile and salted out with NaCl. Olive oil was extracted with methanol/acetonitrile (v/v, 2/3), and 50% ethanol simulants were filtered and directly measured. OPFR extracts were separated by a C₁₈ column and determined by positive electrospray ionization (ESI+) in multiple reaction monitoring mode, with quantification by matrix external standard method. The migration pattern of triphenyl phosphate (TPhP) in simulants was analyzed and applied to determine migration of OPFRs in biodegradable food packaging bags and disposable gloves.Results The recoveries of 22 OPFRs ranged from 76.7% to 119.9%, with relative standard deviations of 0.23% to 11.30%. Limits of detection ranged from 0.06 to 1.14 μg/L, and limits of quantification ranged from 0.20 to 3.75 μg/L. Migration of TPhP from degradable food contact materials into 50% ethanol and olive oil increased with soaking time and temperature. Among 26 samples, the detection rate of OPFR migration was 76.9%, with only TPhP detected, migrating exclusively into 50% ethanol and olive oil.Conclusion Prolonged contact of degradable food packaging bags and disposable gloves with fatty foods or dairy products poses a safety risk due to OPFR migration into food.

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This study explores the cultural connotations, existing issues, and innovative design paths of Meishan intangible cultural heritage (ICH) food packaging. The research finds that current Meishan ICH food packaging faces prominent problems, such as a single mode of expression in conveying local characteristics through cultural elements like the Nuo mask, low process efficiency, and insufficient market validation, resulting in weakened market appeal. To address these issues, the study introduces artificial intelligence generated content (AIGC) technology based on systemic thinking. It constructs a design process model consisting of seven stages: the digital extraction of cultural elements, the construction of localized user profiles, AIGC-driven visual creativity generation, structural optimization design, structure and material design, market effect simulation, and dynamic feedback iteration. The process is validated through the "Xie Liangping" mooncake series case study. The results show that the model not only enhances design efficiency and reduces trial-and-error costs but also strengthens cultural recognition and aesthetic resonance.

Abstract:

With the rapid development of digital technology and the diversification of consumer demands, the design of leisure food packaging is transforming from being previously functional to intelligent, interactive, emotional, and sustainable. This article first analyzed the background and significance of interactive design for leisure food packaging in the digital age and then systematically reviewed the relevant research results from the perspectives of technology drive and user experience. The research finds that intelligent packaging technology and multi-sensory experience design are the main research directions at present. In the future, the interactive design of leisure food packaging will pay more attention to the integration of virtuality and reality, personalized customization, emotional connection, and full life cycle sustainability.