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Objective To explore the biosynthesis method of naringin, a bioactive compound in citrus.Methods Engineered Saccharomyces cerevisiae strains for naringenin biosynthesis are constructed through enzyme screening, multi-copy integration, and precursor supply. Subsequently, de novo biosynthesis of naringin from D-xylose is achieved by introducing the naringin biosynthetic pathway and optimizing UDP-glucose supply.Results The optimal flavonoid synthase is identified as PhCHS by screening the key enzymes of the naringenin pathway. The naringenin biosynthesis pathway is further integrated at multi-copy sites. The constructed strain Z39M2 can synthesize 36.53 mg/L naringenin. The overexpression of CAT2, xPK-PTA pathway, and ACC1m optimizes malonyl-CoA supply and constructs strain Z44, with a naringenin production increasing to 72.96 mg/L. Finally, the naringin biosynthesis pathway introduction enables the successful biosynthesis of 35.60 mg/L naringin. Further overexpression of PGM1 and UGP1 elevates naringin production to 76.67 mg/L.Conclusion An engineered S. cerevisiae strain capable of de novo biosynthesis of naringin from D-xylose is successfully constructed by metabolic engineering.

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Objective To investigate the interaction mechanism and structure-activity relationship between two hop-derived small molecules different in structure (α-acid and xanthohumol) and barley protein Z.Methods α-acid and protein Z with high purity are prepared through solvent extraction and anion exchange column, respectively. The interaction between α-acid/xanthohumol and protein Z, as well as the conformational change of protein, is characterized by multi-spectral analysis. Finally, the interaction mode and molecular binding mechanism between α-acid/xanthohumol and protein Z are further investigated by molecular dynamics simulation.Results Both α-acid and xanthohumol can effectively quench the intrinsic fluorescence of protein Z, with α-acid inducing a red shift and xanthohumol causing a blue shift in fluorescence spectra. Additionally, the binding stoichiometry for both molecules approaches 1∶1. The molecular dynamics results reveal that hydrogen bonds and hydrophobic interactions are the main forces between the two hop-derived small molecules and protein Z.Conclusion Xanthohumol exhibits a stronger affinity toward protein Z compared to α-acid.

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Objective To investigate the effect of lignin-degrading bacteria on improving the flavor of flue-cured tobacco.Methods Microorganisms were screened based on lignin-degrading enzyme activity and sensory evaluation performance. After obtaining functional strains, fermentation conditions were optimized. Finally, gas chromatography-mass spectrometry (GC-MS) was used to analyze changes in volatile flavor compounds in tobacco samples treated with the strain.Results A Bacillus subtilis strain YY-10 capable of producing lignin peroxidase (LiP) was obtained. The crude enzyme solution from this strain achieved a 31.04% degradation rate of acid-insoluble lignin in the tobacco samples. Treatment with the crude enzyme significantly increased the content of flavor compounds in the samples and improved both aroma quality and smoothness.Conclusion The high LiP-producing B. subtilis strain YY-10 has a positive effect on enhancing the flavor of flue-cured tobacco.

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Objective To study the effects of different baking methods on the volatile flavor substances in beef.Methods The optimal baking durations for sensory scores under three baking methods, i.e., electric oven baking, microwave baking, and electric baking pan baking, were screened. Solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to separate and identify the volatile flavor substances in beef under the best conditions for each of the three baking methods.Results The sensory scores of beef under all three baking methods showed an initial increase followed by a decrease. The highest sensory scores for oven and electric baking pan were achieved at 10 min, while the highest sensory score for microwave baking occurred at 3 min. A total of 47, 37, and 31 volatile compounds were identified under the optimal baking durations for the three methods, respectively, with aldehydes, alcohols, ketones, and alkanes being the main components. There were significant differences in the types and concentrations of compounds under different baking methods. The main aroma components of beef roasted in the oven were octanal, (E)-2-decenal, and 1-octanol. The main aroma components of beef roasted in the microwave were p-nitrophenyl hexanoate, hexanoic acid, and dodecanoic acid. The main aroma components of beef roasted in the electric baking pan were eicosane, dibutyladipate, and homosalate.Conclusion The greatest variety of flavor compounds was detected when beef was baked in the oven at 200 ℃ for 10 min, which provided the best flavor profile for the beef.

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Objective To improve the responsiveness of ergosterol in electrospray ionization mode and to investigate the ergosterol derivatization through dansylation.Methods With dansyl chloride as the derivatizing agent and 4-dimethylaminopyridine (DMAP) as the catalyst, this paper carries out a response surface test to optimize derivatization conditions. The samples are separated on a C₁₈ column utilizing isocratic elution with a 0.15% formic acid-methanol solution as the mobile phase. Multiple reaction monitoring is performed using an ESI source. The ergosterol content in 10 edible fungi is assessed.Results The optimal derivatization conditions are the reaction temperature of 36 ℃, the reaction time of 25 min, and the DMAP mass concentration of 8 μg/mL. The derivatized ergosterol exhibits a broad linearity range of 25~2 000 ng/mL. The detection limit is 13.4 ng/mL, while the quantification limit is 149 ng/mL, with the sensitivity 51.94 times higher than the pre-derivatization state. Among the 10 edible fungi, shiitake mushrooms exhibit the highest ergosterol content, which is (4.21±0.083) mg/g.Conclusion This method is characterized by its ease of operation, high sensitivity, and accuracy.

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Objective To develop a novel fluorescence polarization (FP) detection strategy and achieve highly sensitive Salmonella detection by incorporating recombinase polymerase amplification (RPA) technology.Methods The detection mechanism relies on homologous sequence recognition between target DNA and specific primers: When Salmonella targets exist, primer and target DNA binding triggers strand displacement and initiates DNA amplification. To enhance sensitivity, two key design features are implemented: 5'-end modification of primers with 6-carboxyfluorescein (6-FAM) as a fluorescent reporter, and selective digestion of unbound primers by exonuclease Ⅰ (Exo Ⅰ).Results During RPA amplification, the substantially increased molecular weight of amplicons restricts the rotational freedom of 6-FAM-labeled DNA compounds, resulting in significantly enhanced FP signals. After optimization, this method achieves a detection limit of 11 CFU/mL for Salmonella with excellent specificity.Conclusion This method provides an efficient Salmonella detection. Its modular design principle can also be readily adapted for rapid diagnosis of other foodborne pathogens.

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Objective To achieve high-precision detection of beef mince adulterated with pea protein, duck mince, chicken mince, and pork mince by combining hyperspectral technology with sparse hyperspectral feature selection.Methods The original spectral data of the beef mince samples is extracted and processed using standard normal variable transformation (SNV), multiplicative scatter correction (MSC), first-order differential (D1), and moving average (MA) preprocessing methods. A hyperspectral feature selection algorithm is designed based on sparse representation. This algorithm constructs a sparse dimensionality reduction framework and uses swarm intelligence optimization to optimize and solve the objective function of spectral feature selection. The spectral data dimensionality is reduced as much as possible while data diversity is maintained. Extreme learning machine classification (ELMC), random forest (RF), and support vector classification (SVC) adulteration detection models are built based on sparse hyperspectral feature selection are established, respectively. The effect of hyperspectral data combinations on the detection results is analyzed.Results Compared with the full wavelength, the classification accuracies of the three detection models based on sparse feature selection are increased by 2.33%, 1.86%, and 2.01%, respectively, superior to the ones established based on successive projections algorithm (SPA) feature extraction and competitive adaptive reweighted sampling (CARS) feature extraction. The combined spectral data processed by SNV and MSC has the highest detection and classification accuracy. Compared with that of the single spectral data, the classification accuracy is increased by 0.79%, 0.64%, and 0.65%, respectively.Conclusion The proposed method achieves effective detection of beef mince adulteration.

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Objective To analyze the detection of food additives and contaminants in Yueyang pickled vegetable products and propose quality control measures.Methods In 2024, a survey was conducted to test food additives and contaminants in pickled vegetable products from 10 districts in Yueyang. A total of 5 712 batches of pickled vegetables were sampled. Specifically, 10 batches are found to be non-compliant, resulting in a non-compliance rate of 0.18%, indicating overall good quality. Regarding food additives, 10 types are detected in the products, with detection rates ranging from 0% to 73.49% and an excess rate from 0% to 1.86%. The most commonly misused additive is the colorant lemon yellow, which had an excess rate of 1.86%, followed by sulfur dioxide residue, with an excess rate of 1.02%. In terms of contaminant residues, while the detection rate for contaminants in Yueyang pickled vegetables is relatively high, no instances of exceeding the safety limits are found.Results Food additives are commonly used in Yueyang pickled vegetables, and there are isolated instances of non-compliant use of these additives, but overall the residue levels of contaminants are safe.Conclusion It is recommended that regulatory authorities establish a quality control system for food additives in pickled vegetable products, standardize production practices for both businesses and individual vendors, and promote the healthy development of the pickled vegetable industry to ensure consumer safety.

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In the context of China's social co-governance of food safety, advancing the participation of trade union organizations plays a significant role in enhancing workers' professional quality through education and training, and strengthening corporate responsibility through collective bargaining. Although notable progress has been made in current practices, challenges still exist, including the relatively simple form of popular science education, the insufficient effectiveness of new media publicity, and the inadequate support for workers' food safety reporting by trade union organizations. To address these challenges, solutions should be explored from multiple perspectives: diversifying public science education methods, forming a full-media publicity strategy for trade unions in food safety co-governance, and improving support mechanisms for trade unions in handling food safety reporting by union members.

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Objective To propose an early detection method for contaminated food based on the extreme learning machine and crystal structure algorithm.Methods The crystal structure algorithm is used to optimize feature selection, combined with the extreme learning machine for fast and efficient classification and detection, aiming to improve the accuracy and efficiency of early detection of contaminated food.Results Compared to traditional methods, the proposed approach shows significant improvements in accuracy (94.5%) and F₁-score (93.2%). It also outperforms other state-of-the-art methods in recall rate and processing speed. Compared to the latest deep learning methods, the training time is reduced by about 30%, and the detection speed is improved by 25%.Conclusion The early detection method for contaminated food based on the extreme learning machine and crystal structure algorithm demonstrates clear advantages in improving detection accuracy, speeding up detection, and optimizing computational efficiency. It holds promising practical application prospects, especially for rapid and large-scale food safety detection.

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Objective To design a microfluidic paper-based device and explore its qualitative detection capabilities for mercury, lead, aluminum, iron, and copper ions, as well as its detection capabilities in actual samples.Methods This study constructs a microfluidic paper-based device by combining five complexing reagents [ammonium aurintricarboxylate (ATA), dithizone (DZ), diphenylcarbazide (DPC), sodium diethyldithiocarbamate (DDTC), and eriochrome black T (EBT)] with masking agents. The reaction is tracked based on the Euclidean distance (ED) before and after the reaction.Results The target metal ions can cause obvious color changes in the paper-based device within a rapid response time of 10 s. Even in the presence of other common metal ions, this device still shows good selectivity. The paper-based device has the ability to detect in actual samples such as tap water, tea, and juice.Conclusion This device is characterized by simple preparation, portability, and a fast response. It can be used for qualitative detection of mercury, lead, aluminum, iron, and copper ions.

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Objective To lower the complexity, improve the accuracy and reduce the damage of the detection process of citrus sugar content.Methods An online detection device for citrus sugar content is designed based on visible near-infrared reflectance spectroscopy. With Jinniu Citrus as the research object, the modeling set and verification set are divided by sample set partitioning based on the joint x-y distance (SPXY) classification method. The partial least square regression (PLS) modeling and detection effects after pretreatment are respectively compared and analyzed by methods including multiple scattering correction (MSC), standard normal variation (SNV), and SG-smoothing (SG) to determine the optimal pretreatment method. At the same time, a comparative study is conducted on the extraction of feature bands from pretreatment spectral data using the successive projections algorithm (SPA), the competitive adaptive reweighted sampling (CARS), and the random frog (RF) algorithm. Suitable feature wavelength points are screened out and the PLS prediction models are established.Results The PLS model established by screening out the 95 feature wavelength points using SG+MSC+CARS has the best prediction performance. Its correlation coefficient of calibration (R_c) and correlation coefficient of prediction (R_p) are 0.913 and 0.881, respectively, root mean square error of the calibration set (RMSEC) and root mean square error of the prediction set (RMSEP) are 0.274 and 0.207, respectively, and residual predictive deviation (RPD) is 2.114.Conclusion This method effectively lowers the complexity of the citrus sugar content detection process, improves the detection accuracy, and reduces the detection damage.

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Objective To develop a label-free and visual colorimetric assay for the rapid detection of bisphenol A (BPA) using a BPA aptamer as the recognition molecule and metal-organic framework (Fe-MIL-101) nanozyme mimics as the signal probe.Methods The BPA aptamer was added to the Fe-MIL-101 solution, where it was adsorbed onto the Fe-MIL-101 surface through electrostatic interactions, thereby inhibiting the activity of nanozyme mimics. In the presence of BPA in the test sample, the aptamer specifically binds to BPA and detaches from the Fe-MIL-101 surface, restoring the catalytic activity of Fe-MIL-101. This enables Fe-MIL-101 to catalyze a colorless peroxidase substrate, generating a colorimetric output signal. The qualitative and quantitative analysis of BPA was achieved by monitoring the changes in the colorimetric signal.Results Under optimized conditions, the linear detection range for BPA in a buffered solution was 1~80 ng/mL, with a naked-eye visual detection limit of 0.5 ng/mL. When applied to BPA detection in milk and milk powder, the method achieved spike recoveries ranging from 83.6% to 95.2%, with relative standard deviations (RSDs) between 2.96% and 7.45%.Conclusion This method is simple, rapid, and highly accurate, demonstrating strong potential for practical applications.

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Objective To solve the non-uniform heating temperature distribution and lower-than-expected combustion efficiency of catalytic infrared emitters.Methods This study proposes a research plan that focuses on improving the mixing mode of air and fuel gas and optimizing the mixing ratio (air-fuel ratio). After measuring the temperature of the emitter surface under different operating conditions using thermocouples, this study conducts optimization experiments with average surface temperature, maximum temperature, temperature standard deviation, and heating curves as indicators.Results Compared to intra-cavity mixing, extra-cavity pre-mixing can increase the average surface temperature of the emitter by about 50 ℃, increase the maximum temperature by approximately 16 ℃, and reduce the surface temperature standard deviation by around 17 ℃. At relatively low air-fuel ratios, it can also slightly shorten the heating time. Taking the situation where the liquefied petroleum gas is at 1.3 SLPM and the air-fuel ratio is 23.3, under intra-cavity mixing, the average temperature is 527.3 ℃ and the maximum temperature is 527.3 ℃; However, under extra-cavity pre-mixing, the average temperature is 559.1 ℃ and the maximum temperature is 647.4 ℃.Conclusion Extra-cavity pre-mixing is the optimal mixing mode for air and liquefied petroleum gas, with an optimal air-fuel ratio of 23.3.

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Objective To investigate the effects of different operating parameters on the grinding performance of a disk mill when processing different materials, and to optimize its working parameters.Methods The grinding process of the disk mill was simulated using Rocky DEM discrete element software. Variables included feeding speed, grinding disc spacing, rotational speed of the dynamic disc, and material type. The effects of these factors on powder yield, energy consumption, and grinding time were analyzed. An orthogonal experimental design and matrix analysis were used to comprehensively evaluate the simulation results.Results The optimal parameter combinations for different feed materials in the disk milling process were determined as follows. For wheat: grinding disc spacing of 2.70 mm, feeding speed of 0.75 kg/min, and dynamic disc speed of 1 000 r/min; For corn: disc spacing of 2.80 mm, feeding speed of 0.75 kg/min, and disc speed of 1 400 r/min; For buckwheat: disc spacing of 2.60 mm, feeding speed of 0.75 kg/min, and disc speed of 600 r/min. Regression models were established to describe the relationship between different particle sizes and Young's modulus under varying grinding disc spacings and dynamic disc speeds.Conclusion The grinding processes for wheat, corn, and buckwheat were optimized through orthogonal testing and matrix analysis, and an adaptive regression model was developed to improve the operational efficiency and energy performance of the disk mill.

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Objective To optimize the ratio control system for egg yolk and egg white (liquid whole egg) in liquid egg production.Methods The microcontroller inputs ratio signals of egg yolk and egg white (liquid whole egg) via the touch screen. The frequency of the frequency converter and the speed of the pump are controlled through a fuzzy PID control algorithm. Compared with the feedback signal monitored online by the conductivity meter, a real-time and accurate ratio of egg white and egg yolk liquid is obtained. The performance of the traditional PID algorithm, particle swarm optimization PID algorithm, and fuzzy PID algorithm is compared by Simulink in Matlab software.Results The analysis results show that Fuzzy PID has a smaller overshoot, shorter adjustment time, and stronger dynamic response ability. In the ratio test, the liquid egg ratio control system based on fuzzy PID has a maximum conductivity error of 0.17 mS/cm, and the difference between yolk mass content and actual value is 3.4%. The time for the system to reach stability is around 10 s, with a maximum yolk mass fraction error of only 0.8%.Conclusion The designed liquid egg ratio control system can effectively reduce ratio errors, respond quickly, and maintain stability. The real-time online monitoring and ratio control are both realized, and the intelligence of the liquid egg production equipment is improved.

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Objective To deal with the gel quality degradation caused by improper temporary storage conditions during the industrial production of fish cake.Methods Frozen surimi is used as the raw material to produce fish cake. The effects of microbial transglutaminase (MTGase) addition amount, temporary storage temperature, and time on mechanical properties, appearance chroma, water retention properties, and sensory quality of fish cake are studied. The process parameters are optimized by a response surface test.Results MTGase addition amount, temporary storage temperature, and temporary storage time have significant effects on texture profile analysis (TPA) parameters, puncture characteristics, chroma, water retention properties, and sensory scores of fish cake (P<0.05). The optimal process parameters are as follows: an MTGase addition amount of 0.35 U/g surimi, a temporary storage temperature of 19.2 ℃, and a temporary storage time of 55.4 min. Under these conditions, the gel strength and sensory score of the fish cake are the highest, which are 24.15 N·mm and 37.38, respectively.Conclusion During the industrial production of fish cake, MTGase is suitable to add at the amount of 0.35 U/g surimi. The temporary storage conditions of mixed fish surimi should be selected at a lower temporary storage temperature (not higher than 19.2 ℃), and the temporary storage time should not exceed 55.4 min.

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Objective To reduce the occurrence of chilling injury during postharvest low-temperature storage of green peppers.Methods Green peppers are used as the experimental material to investigate the effects of heat shock (HC) combined with melatonin (MT) treatment on the chilling injury index, relative conductivity, malondialdehyde (MDA), hydrogen peroxide (H₂O₂) content, antioxidant enzyme activity, and quality parameters during storage at (4±1) ℃ and 85%~90% relative humidity (RH).Results The HC combined with MT treatment delays the onset of chilling injury by 5 days, reduces weight loss by 52.4%, and decreases H₂O₂ content by 71.75%. This treatment effectively inhibits the increase in relative conductivity and the accumulation of MDA. The activities of antioxidant enzymes, including peroxidase (POD), superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT), increase by 0.45, 0.71, 14.50, and 0.86 U/kg, respectively. Additionally, the composite treatment helps maintain the hardness, total soluble solids (TSS), chlorophyll, and vitamin C content of the green peppers, with significant correlations observed between the various parameters.Conclusion HC combined with MT treatment can effectively reduce the occurrence of chilling injury in green peppers.

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Objective Dry matter and sugar content are two important indicators affecting the quality of kiwifruit. To achieve rapid and accurate detection of these indicators, a non-destructive detection method for key internal quality indicators of kiwifruit is proposed, integrating improved deep convolutional neural network with spectral technology.Methods A spectrometer was used to collect spectral data of kiwifruit, and the data were transformed into two types of two-dimensional images using Gramian Angular Field (GAF) transformation. An improved convolutional neural network model with multi-dilated convolutions was constructed to predict and analyze key quality indicators of kiwifruit. The model consists of two independent CNN modules connected in parallel to process the two types of two-dimensional images. Multi-dilated convolution strategies, clustering pruning methods, and channel attention mechanisms were incorporated to enhance the model's detection and analysis performance.Results Compared with other models, the proposed method reduced the average root mean square errors of dry matter and sugar content by 20.59% and 13.04%, respectively, increased the average determination coefficients by 6.45% and 4.34%, respectively, and improved the average relative prediction deviations by 6.99% and 12.78%, respectively.Conclusion The proposed method demonstrates good capability in detecting and analyzing key internal quality indicators of kiwifruit, and provides a valuable reference for non-destructive internal quality testing of kiwifruit.

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Objective To investigate the effects and characteristics of the continuous glucose monitoring system (CGMS) on postprandial blood glucose fluctuations following the consumption of slow-release carbohydrate staple foods.Methods This study enrolls eight healthy adult participants for 15-day continuous glucose monitoring (CGM) and collects postprandial venous blood samples to observe blood glucose fluctuations. During the trial, participants consume control food (glucose solution) in the morning on days 2 and 14 after fasting and slow-release carbohydrate staple foods, regular rice, and low-GI high-resistant starch rice on days 5, 8, and 11, respectively. Postprandial 4 h blood glucose changes and venous blood glucose levels are monitored. Key metrics include time in range within 4 h postprandial (TIR_4h), time to return to fasting blood glucose levels within 4 h postprandial (Tb_4h), 4 h postprandial glycemic index (GI_4h), and 4 h postprandial glycemic load (GL_4h).Results Among the five food tests, the control food (glucose solution) shows the TIR_4h of 85.6%, while the slow-release carbohydrate staple foods achieves the TIR_4h of 100%, which is higher than that of glucose solution (P<0.05) and superior to the other two food types. The average Tb_4h of the glucose solution is 112 min, whereas that of the slow-release carbohydrate staple foods is 167 min, longer than the control (P<0.05). CGMS-derived GL_4h values for the three test foods are 55, 60, and 47, with regular rice and slow-release carbohydrate staple foods showing higher GL_4h than low-GI high-resistant starch rice. Venous blood measurements yield GL_4h values of 52, 64, and 40, with regular rice and slow-release carbohydrate staple foods showing higher GL_4h than low-GI high-resistant starch rice (P<0.05). These findings indicate that the slow-release carbohydrate staple foods exhibit higher TIR_4h (100%), Tb_4h (167 min), and GL_4h than low-GI high-resistant starch rice.Conclusion Slow-release carbohydrate staple foods significantly attenuate postprandial blood glucose fluctuations while achieving sustained energy provision in the human body.

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Objective To explore the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.Methods Whole quinoa flour, at varying proportions (0%, 10%, 20%, 30%, 40%, and 50%), is added to wheat flour to investigate the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.Results Compared with the control group without whole quinoa flour, the groups with whole quinoa flour addition show gradually increased moisture content of quinoa biscuits as well as their hardness gradually decreasing and toughness first increasing and then decreasing as the addition of whole quinoa flour increases. When the addition of whole quinoa flour is 30%, the toughness of the biscuits reaches its maximum. As the addition of whole quinoa flour gradually increases, the flavor of the biscuits changes significantly (P<0.05), and the sensory score and total starch hydrolysis rate gradually decrease. When the addition of whole quinoa flour exceeds 20%, the glycemic index (GI) value of the biscuits is below 55, which indicates they are low GI foods.Conclusion Adding whole quinoa flour can reduce the in vitro digestibility and GI of biscuits.

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Objective To investigate the effects of Xanthoceras sorbifolium oil (XSO) in promoting vascular regeneration in zebrafish and its mechanisms, and to provide a basis for medicine development in cardiovascular repair.Methods A PTK787-induced vascular defect model is built in zebrafish. XSO is administered at concentrations of 0, 25, 50, 75, and 100 μg/mL. The regeneration of intersegmental vessels (ISV) and subintestinal vessels (SIV) is analyzed via fluorescence microscopy. Oxidative stress markers (SOD, MDA, CAT) and Apela protein expression levels are detected. Additionally, DHI (Danhong Injection) is set as a positive control.Results The 75 μg/mL XSO group shows optimal efficacy in vascular regeneration promotion: ISV length recovers to 87.6% of the normal group (2 234.5 μm vs. 2 550.1 μm), and SIV length exceeds normal levels by 105% (662.8 μm vs. 627.9 μm), outperforming the positive control group (ISV: 93.7%; SIV: 98.2%). Oxidative stress indexes are significantly alleviated: SOD is 19.03 U/mg (1.41-fold of the normal group), MDA content is decreased to 56.6% of the model group (1.305 nmol/mg vs. the positive control group 1.658 nmol/mg), and CAT activity reaches 1.623 4 U/mL (1.53-fold of the normal group, 1.32-fold of the positive control group). Apela protein expression is at 49.327 ng/mL (1.26-fold of the model group vs. 1.18-fold of the positive control group).Conclusion XSO promotes vascular regeneration by modulating oxidative stress and upregulating Apela protein, demonstrating superior efficacy and safety to DHI without excessive risks of vascular regeneration.

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Objective To investigate the effects of extrusion technology on the physicochemical properties, digestion characteristics, and nutritional components of sea red rice.Methods The extrusion process parameters for sea red rice are optimized by response surface methodology. The effects of the extrusion treatment on the physicochemical properties of the sea red rice flour are explored by water solubility index (WSI), gelatinization degree, starch digestion properties (including rapidly digestible starch, slowly digestible starch, and resistant starch), and the anti-nutritional factor content (phytic acid). The microstructure, starch crystal form, and crystallinity are characterized before and after extrusion.Results After extrusion treatment, the water solubility (WSI) of 18.48% and gelatinization degree (95.35%) are improved in the sea red rice flour. The starch crystal form of sea red rice flour is changed from A type to V type, the crystallinity is decreased by 56.44% (P<0.01), and the viscosity coefficient and gelatinization peak temperature are decreased significantly. Additionally, extrusion reduces the content of phytic acid, an antinutritional factor in sea red rice flour, by 18.83% (P<0.01), while increasing the rapidly digestible starch proportion and reducing the resistant starch content, with in vitro starch digestibility increased to 74.72%.Conclusion Extrusion technology significantly improves the physicochemical properties of sea red rice, reduces the anti-nutritional factor contents, and effectively retains its nutrients, improving the digestion characteristics of starch.

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Objective To prepare antioxidant peptides from tilapia skin by microwave-assisted enzymatic hydrolysis and conduct structural analysis.Methods The processing conditions for preparing antioxidant peptides by microwave pretreatment-assisted alkaline protease hydrolysis are optimized through single-factor and response surface experiments, and the effects of microwave treatment on the structure of fish skin, the relative molecular weight, amino acid composition, and antioxidant activity of antioxidant peptides are analyzed.Results The optimal processing conditions for preparing antioxidant peptides by microwave-assisted enzymatic hydrolysis are as follows: microwave power of 441.50 W, microwave temperature of 61.00 ℃, microwave time of 20 min, hydrolysis time of 6.21 h, enzyme dosage of 2.20%, and solid-to-liquid ratio of 1:40 (g/mL). Under these conditions, the yield and antioxidant activity of the crude antioxidant peptides from tilapia skin are increased by 8.23% and 54.89% respectively, compared with the control group. Additionally, the hardness, gumminess, and chewiness of tilapia skin pretreated by microwave are significantly reduced compared to the control group, and the collagen fibers of tilapia skin are more dispersed and looser.Conclusion After microwave pretreatment, peptides whose relative molecular weight is below 1 000 can be obtained, with a high content of histidine, phenylalanine, tyrosine, and cysteine, and high antioxidant activity.

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Objective To optimize the extraction process of spirulina protein isolate and analyze its physicochemical and functional properties.Methods The extraction process was optimized using single-factor test and orthogonal test, with the extraction yield of spirulina protein isolate as the evaluation index. Comprehensive comparisons and analyses were conducted on the physicochemical properties, structural characteristics, and functional properties of spirulina protein isolate.Results The optimal extraction conditions for spirulina protein isolate using alkaline dissolution and acid precipitation were as follows: solid-liquid ratio of 1∶20 (g/mL), extraction time of 1 h, pH value of 8.0, and extraction temperature of 40 ℃. Under these conditions, the yield of spirulina protein isolate reached 280.36 mg/g. The obtained spirulina protein isolate exhibited a dark green appearance, with a surface hydrophobicity of 330.49, a free sulfhydryl group content of 20.51 μmol/g, and a relative molecular mass of 1.8×10⁴. Compared with soybean protein isolate, peanut protein isolate, and egg white protein, it demonstrated superior foaming and emulsifying abilities.Conclusion Spirulina protein isolate is a natural plant-based protein with relatively favorable functional properties and holds promising prospects for development and utilization.

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Objective To prepare metal complexes of biochanin A (BA) and explore their biological activities.Methods Biochanin A was used as the ligand to design and synthesize biochanin A-copper (BA-Cu), biochanin A-zinc (BA-Zn), and biochanin A-chromium (BA-Cr) metal complexes. The structures of the complexes were characterized using methods such as ultraviolet spectroscopy and infrared spectroscopy. The antioxidant activities of the three biochanin A metal complexes were evaluated using the phosphomolybdate complex method, and their anticancer activities were assessed using the CCK-8 assay.Results The experiments successfully prepared the three biochanin A metal complexes, i.e., BA-Cu, BA-Zn, and BA-Cr. All three metal complexes exhibited good antioxidant activities, which were higher than those of the ligand biochanin A and the positive control drug BHT. Among them, BA-Cr exhibited the best antioxidant activity. The three biochanin A metal complexes inhibited the proliferation of human lung cancer A549 cells, cervical cancer Hela cells, and breast cancer MCF-7 cells, with overall inhibitory effects greater than those of the ligand biochanin A. Among them, BA-Zn demonstrated the best anticancer activity.Conclusion The three biochanin A metal complexes, BA-Cu, BA-Zn, and BA-Cr, were successfully prepared. Among them, BA-Cr exhibited the best antioxidant activity, while BA-Zn demonstrated the best anticancer activity.

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Objective To analyze the fermentation process and antioxidant activity of Anoectochilus roxburghii (Wall.) Lindl using Lactobacillus plantarum 191046.Methods A. roxburghii was used as the raw material, and L. plantarum191046 was used as the fermentation strain. The polysaccharide content of A. roxburghii was used as the evaluation index. The fermentation process was optimized by single-factor experiments combined with response surface methodology, and its in vitro antioxidant activity was assessed.Results The optimal fermentation conditions for A. roxburghii were as follows: L. plantarum inoculum of 4.50 g/L, fermentation time of 17 h, and fermentation temperature of 36 ℃. Under these conditions, the polysaccharide content of the fermentation liquid was (24.84±0.05) mg/mL. The total antioxidant capacity was (8.67±0.85) U/mL, the hydroxyl radical scavenging rate was (96.11±0.90)%, the superoxide anion radical scavenging rate for a two-fold dilution was (28.03±2.00)%, and the DPPH radical scavenging rate was (86.13±0.17)%.Conclusion The fermentation of A. roxburghii with L. plantarum 191046 resulted in good antioxidant activity.

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Objective To quantitatively and comprehensively measure the fried food brittleness, to study the changing law of potato chip brittleness during the frying process, and to optimize the frying process of potato chips.Methods A food brittleness mechanical-acoustic emission comprehensive measurement device is employed to measure the brittleness of fried potato chips, taking the maximum mechanical compressive stress measured by the texture analyzer and the maximum acoustic emission energy detected by the acoustic emission instrument as the index parameters. Additionally, the changing law of potato chip brittleness during the frying process is investigated, while single-factor test and response surface optimization are used in search of the optimal process conditions for frying.Results During potato chip frying, the maximum mechanical compressive stress and the maximum acoustic emission energy increase slightly at the moisture content of 80% to 22% and then increase rapidly at the moisture content of 22% to 7%. Then, the maximum mechanical compressive stress increases rapidly with the decrease of moisture content, while the maximum acoustic emission energy remains unchanged. The optimal frying conditions are a frying temperature of 160 ℃, a frying time of 21 min, and a slice thickness of 1 mm, under which the maximum mechanical compressive stress and the maximum acoustic emission energy are 17.13 N and 0.154 mV·s, respectively.Conclusion The mechanical-acoustic emission compressive detection method can be used for fried food brittleness measurement and frying process optimization.

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Objective To investigate the effect of white kidney bean extract (WBE) on the physicochemical properties and flavor of set yogurt.Methods The pH value, acidity, water-holding capacity, texture properties, and volatile flavor characteristics of set yogurt are analyzed using a pH meter, titrimetric method, centrifugation and weighing method, texture analyzer, and electronic nose, respectively.Results WBE significantly promotes yogurt fermentation (P<0.05), with water-holding capacity, hardness, and content of benzene volatile flavor compounds all superior to the control group. Adding 0.9% WBE increases the water-holding capacity of yogurt by 13.11%, and the hardness and viscosity by 9.46% and 13.19%, respectively. Besides, the addition of WBE reduces the content of hydrides and nitrogen oxides in volatile flavor compounds of yogurt, while increasing the content of long-chain alkanes in volatile flavor compounds. According to correlation heat maps, the addition of 0.9% WBE is positively correlated with the water-holding capacity, content of long-chain alkanes, hardness, viscosity, absolute value of adhesiveness, and absolute value of cohesiveness of yogurt, indicating that it can synergistically optimize the texture and flavor of yogurt, and enhance the overall quality.Conclusion Adding 0.9% WBE helps yogurt fermentation and significantly improves the texture and flavor characteristics of set yogurt.

Abstract:

Objective This study aimed to investigate the influence of different oil extraction methods on the volatile flavor compounds of Idesia polycarpa oil.Methods The volatile flavor compounds of Idesia polycarpa oil extracted by screw pressing, hydraulic pressing, water extraction, and petroleum ether extraction methods were analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The main volatile aroma compounds were determined based on their relative odor activity values (ROAV).Results A total of 8 classes and 114 volatile flavor compounds were detected in Idesia polycarpa oil, with 12 common compounds comprising 9.92% to 24.21% of the total content, and specific compounds accounting for 7.5% to 47.99% of the total content. Through the evaluation of ROAV values, 18 key aroma compounds, 13 flavor modifier compounds, and 6 potential odorants were identified. The key aroma compound that contributed the most to the overall flavor of Idesia polycarpa oil extracted by hydraulic pressing and water replacement method was (E, E)-2,4-decadienal, which presented a nutty and fried aroma. On the other hand, in the oil extracted by screw pressing and petroleum ether immersion, the main aroma compound was 3-octanol, providing mushroom and straw aromas.Conclusion The unique flavor substances of hydraulic pressed Idesia polycarpa oil were diverse and high in content, with a wide variety of key aroma compounds. It had a high content of volatile flavor compounds, with a distinct and high recognition of aroma threshold. The aroma was reminiscent of nuts, dandelions, and fruits, suggesting potential for wider application.

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Xylo-oligosaccharides are functional oligosaccharides with prebiotic activity derived from lignocellulosic biomass. They possess excellent physicochemical properties and physiological functions, such as regulating the intestinal microecological balance and preventing cardiovascular diseases, and have been widely applied in the food, pharmaceutical, and other industries. This paper mainly reviews the latest progress in the hydrothermal preparation of xylo-oligosaccharides and subsequent purification methods, such as solvent extraction, adsorption, membrane separation, and chromatographic separation, and provides an outlook on their future development.

Abstract:

As a new food processing technology controlled by digitization, three-dimensional printing technology is featured with diverse shapes, material saving, and balanced nutrition. In modern food processing, more and more consumers have begun to pay attention to healthy food, which can not only alleviate the food shortage but also supplement certain nutrition. Therefore, the combination of 3D printing technology and these substances will become an important direction for the future development of modern food. Based on the discussion over equipment types commonly used in the process of 3D food printing, the current situation of the processing and application of 3D printing technology in health food is summarized. Approaches to improve the characteristics of 3D printed food are analyzed and compared, and the challenges and opportunities for these foods in 3D food printing in the future are predicted.

Abstract:

The fruits of Panax species can serve as raw materials for functional foods and as resources for drug development. Their extracts have achieved preliminary translational applications in the fields of health food and medicine, demonstrating market potential. This article selects five Panax species commonly used in clinical practice, including P. ginseng C. A. Mey., P. quinquefolium L., P. notoginseng (Burk.) F. H. Chen, P. japonicus C. A. Mey., and P. japonicus C. A. Mey. var. major (Burk.) C. Y. Wu et K. M. Feng, and systematically elaborates on the research progress regarding the bioactive components, medicinal value, and current status of development and utilization of their fruits.