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ZHONG Yuan, HUA Xiaohan, CUI Weining, YANG Xudong, YIN Lijun
2025,41(4):1-13, DOI: 10.13982/j.mfst.1673-9078.2025.4.1818
Abstract:
Pickering emulsions have been widely applied in the food industry, emphasizing the importance of elucidating the relationship between stabilizer properties and emulsion stability. Two mixed systems were prepared: one comprising microcrystalline cellulose and soy protein isolate, and the other incorporating cellulose nanocrystals and soy protein isolate. A comparison was conducted to analyze the effects of stabilizers on the properties of Pickering emulsions by examining the differences in the surface charge, micromorphology, conformational structure, and interfacial adsorption characteristics of the systems. The interfacial protein adsorption rate was reduced from 52.19% to 40.55%, and the emulsion particle size was increased from 13.26 μm to 20.58 μm by incorporating microcrystalline cellulose in the soy protein isolate system, with no marked improvement being observed in the rheological properties and stability of the Pickering emulsion. Complexes of cellulose nanocrystals and proteins were formed by electrostatic interactions and hydrogen bonds, resulting in an emulsion with a stable spatial network structure. The interfacial protein adsorption rate increased to 59.16%~76.81%, and the emulsion particle size reduced from 3.99 μm to 6.75 μm. Superior rheological properties and stability were observed in Pickering emulsions formulated with cellulose nanocrystal-soy protein isolate complexes at high cellulose nanocrystal proportions, with optimal performances at a cellulose nanocrystal-to-soy protein isolate ratio of 1:3. In summary, cellulose nanocrystals can be utilized to produce high-quality Pickering emulsions by forming complexes with protein. This study offers theoretical insights for the development of cellulose derivative-soy protein isolate Pickering emulsions and presents an innovative and effective strategy for producing stable Pickering emulsions.
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KANG Jingling, LI Hanzong, LI Xinyi, LIANG Haobin, CHEN Zunxu, ZHONG Yuming, XIAO Gengsheng, WANG Qin, LIU Huifan
2025,41(4):14-24, DOI: 10.13982/j.mfst.1673-9078.2025.5.1957
Abstract:
To explore the absorption efficiency of pomelo peel protein-tea polyphenol nanoparticles (PP-TPNs) in vivo and elucidate potential food industry applications, the effects of PP-TPNs on cell viability, transepithelial electrical resistance, and alkaline phosphatase activity were evaluated using a Caco-2 cell monolayer model. PP-TPNs were also added to pomelo juice, carbonated beverages, and milk to determine their impacts on beverages by measuring color differences and polyphenol retention rates. At 400 μg/mL, unloaded nanoparticles and PP-TPNs both exhibit good biocompatibility, and respective cell viability rates are 88.83% and 84.27%. The respective unidirectional transport rates of PP-TPNs across a Caco-2 cell monolayer are 41.72% and 32.91%, and the bidirectional transport coefficient is 1.60. Application experiments indicate that after storage at 4 ℃ for 30 days, the respective polyphenol retention rates in pomelo juice and carbonated beverages with added PP-TPN are 82.42% and 79.62%. After heating at 95 ℃ for 1 h, the polyphenol retention rate in protein beverages with PP-TPNs remains at 91.89%. These studies indicate that PP-TPNs can easily be absorbed in the small intestine, primarily through active transport. PP-TPNs can also remain stable in beverages under adverse conditions such as high temperatures and light exposure. These findings provide a basis for further research on the absorption mechanism of PP-TPNs in the gut and offer insights to guide related application research.
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LU Xiaohang, HAN Lijuan, LYU Xiaoyan, ZHAO Yuxin
2025,41(4):25-36, DOI: 10.13982/j.mfst.1673-9078.2025.4.0189
Abstract:
Fresh broad beans were processed to clarify the differential effects of five drying methods (vacuum drying, vacuum freeze-drying, blow drying, natural air drying, and pan drying) on the chemical composition and protein functionality. The effects on chemical components (including crude fiber, polysaccharides, essential amino acids, and total polyphenols) and protein functionality (including solubility, foaming capacity, emulsifying stability, water-holding capacity, and viscosity) were systematically analyzed. The vacuum-dried products demonstrated the highest contents of crude fiber (3.79%), polysaccharides (3.75 mg/g), and essential amino acids (20.37%). Pan-dried samples exhibited the highest maximum total polyphenol level (3.83 mg/g), whereas vacuum freeze-dried beans demonstrated the highest soluble protein content (12.77%). Vacuum freeze-drying minimally affected protein functionality, resulting in products that demonstrated superior solubility (0.087 mg/mL), foaming capacity (27.95%), oil absorption (10.00 mg/mL), and gel retention (19.17 g) compared to beans dried using other methods (P<0.05). There are distinct advantages to using vacuum drying for nutrient preservation, as well as vacuum freeze-drying for maintaining protein functionality. The findings of this study provide scientific guidance for selecting appropriate drying technologies in bean processing and establish the theoretical foundation for targeted production of functional broad bean products.
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MO Yanmin, XIE Qingyun, HUANG Xinyi, HOU Junjie, TENG Jianwen, HUANG Li, XIA Ning
2025,41(4):37-45, DOI: 10.13982/j.mfst.1673-9078.2025.4.1649
Abstract:
To investigate the effects of heat treatment processes, and the dose-dependent effects of sucrose addition during preparation on the gel properties of the resulting soybean powders, this study compared the dispersibility and solubility of soybean powder produced under different heat treatment processes with various amounts of sucrose addition. Changes in GDL-induced gel rheological properties, gel strength, microstructure, water holding capacity, water distribution, and gel intermolecular force were also analyzed. Heat treatments during production, including baking, boiling, concentration, and spray drying, reduce the dispersion of soybean powder, thereby reducing the water holding capacity, storage modulus (G') and gel strength of the GDL-induced gel. Additionally, the gel microstructure changes from a dense and uniform state to a loose, large-pore structure. Comparison with the control group reveals that spray drying increases the dispersion time of soybean powder from 59.67 s to 550.50 s, and extends the T22 relaxation time of the gel from 113.02 ms to 194.85 ms. Addition of 20% sucrose shortened the dispersion time of soybean powder to 52.50 s, and reduced the T22 relaxation time of the gel to 110.74 ms, effectively improving the GDL-induced gel properties. The intermolecular forces in the gels formed by soybean powder produced under different heat treatment processes and sucrose addition levels are primarily hydrophobic and electrostatic interactions. In summary, spray drying and sucrose addition at mass fractions less than 5% are key factors underlying poor dispersibility and gelation of soybean powder products. This study provides a theoretical basis for the preparation of soybean powder products with good dispersibility and gelation properties.
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YU Chen, ZHAN Fei, SU Aihua, CUI Chun
2025,41(4):46-53, DOI: 10.13982/j.mfst.1673-9078.2025.4.1197
Abstract:
The effects of optimized the hydrolysis modification of protein glutaminase (Prokey® G-01, hereinafter referred to as Prokey enzyme) combined with enzyme preparation protease (Flavkey® T-02, hereinafter referred to as Flavkey enzyme) on pea proteins were investigated, with solubility and deamidation degree as evaluation indicators. The functional properties of the most modified pea protein hydrolysate products were also analyzed. The results indicated the optimal enzymatic hydrolysis conditions for pea protein are pH 7.0 (Prokey enzyme)/pH 10.0 (Flavkey enzyme), enzyme addition amount of 0.6%, hydrolysis temperature of 55 ℃, and hydrolysis time of 8 h. Under these conditions, the solubility of pea protein hydrolyzed by the two enzymes increased from 6.00% to more than 40.00%. The suspension stability increased from 58.90% to over 90.00%, and the foaming property and emulsibility improved by 122.58% and 46.11%, respectively. The deamidation degree and emulsibility of the Prokey enzyme-modified pea protein were 2.39 and 1.09 times higher than that of the Flavkey enzyme-modified sample. However, the foaming property and suspension stability of the Prokey enzyme modified pea protein were significantly reduced compared to the Flavkey enzyme-modified sample (P<0.05). The modified pea protein solution was delicate and smooth, with a prominent aroma and reduced bean odor. These results showed that both enzymes significantly improved the texture, suspension stability, foaming, and emulsibility of pea protein solutions, which broadened the application of pea protein in the food field.
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LU Jiayi, LIU Yongzhu, ZHONG Wenjing, ZHU Ziyan, ZHENG Guifen, ZHU Jianhua
2025,41(4):54-62, DOI: 10.13982/j.mfst.1673-9078.2025.4.0118
Abstract:
In order to improve the preparation process and formula of plant-based abalone products, the changes on the rheology and gel properties of curdlan-konjac gum blends with different NaOH addition were investigated with rheology, texture, and SEM methods et al. As results showed that the addition of relatively low concentrations of NaOH (0.10%~0.20%) significantly improved the viscoelastic modulus, gelation rate, hardness, and elasticity of the blend gels, while markedly reducing syneresis. These enhancements were primarily attributed to the strengthened hydrogen bonding between polymer molecules within the gel matrix. Specifically, the flow index of the curdlan-konjac gum blend solution with 0.10% NaOH decreased from 0.52 to 0.19. During the sol-gel transition, the elastic modulus increased by 11.61% and 15.23% at the initial and final stages of cooling, respectively. Additionally, the average gelation speed and maximum instantaneous gelation rate rose by 16.01% and 8.53%, respectively, while the hardness and elasticity of the blend gels increased by 44.87% and 96.97%. Concurrently, syneresis decreased by 10.70%, and the binding water content improved by 8.70%. However, when NaOH concentrations exceeded 0.30%, the gel texture and viscoelastic properties deteriorated, and the microstructure exhibited a loosening trend. In conclusion, the incorporation of an optimal amount of NaOH can significantly enhance the gel network structure of curdlan-konjac gum blends, offering valuable insights for optimizing the production and formulation of plantbased abalone products.
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XIAO Zhigang, GAO Yan, BI Chonghui, ZHOU Lianshun, YUAN Yuan, DUAN Yumin, WANG Peng
2025,41(4):63-70, DOI: 10.13982/j.mfst.1673-9078.2025.4.0228
Abstract:
In this study, the effects of different sodium algae addition amounts (0 wt.%, 15 wt.%, 30 wt.%, 45 wt.%, 60 wt.%, 75 wt.%, 90 wt.%) on the physicochemical properties (emulsifying property, emulsion stability, foaming capacity, foam stability, particle size, Zeta potential) and structural characteristics (endogenous fluorescence, surface hydrophobicity, free sulfhydryl group, disulfide bond, Fourier transform infrared spectrum) of rice bran protein were investigated by complexing sodium alginate with rice bran protein. The results showed that when sodium alginate was added at 45 wt.%, the emulsifying property, foaming capacity and foaming stability of rice bran protein increased by 40%, 18% and 9%, respectively, and the emulsion stability increased by more than 20 times, with the particle size of the complex being the smallest and the charge carried being the greatest. With the increase of the addition amount of sodium alginate, the intrinsic fluorescence intensity decreased, a red shift occurred, surface hydrophobicity increased, content of free sulfhydryl group increased and content of disulfide bond decreased. In addition, Fourier infrared spectroscopy analysis confirmed that the added sodium alginate change the secondary structure of rice bran protein. The results of this study are expected to provide a theoretical basis for the subsequent application of rice bran protein-sodium alginate complex.
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WANG Faming, ZHANG Zhenwei, SUN Yuding, CAO Yuegang, JIA Lirong
2025,41(4):71-81, DOI: 10.13982/j.mfst.1673-9078.2025.4.0288
Abstract:
In order to investigate the flavor differences between warm-pressed and cold-pressed peanut protein powders, solid-phase microextraction (SPME) along with comprehensive two-dimensional gas chromatography-time-offlight mass spectrometry (GC×GC-TOF-MS), followed by a flavoromics analysis was employed in this study. In cold-pressed peanut protein powder, 657 flavor components were identified, with the primary constituents being nitrogen-containing compounds (20.77%), alcohols (17.45%), hydrocarbons (14.39%), and aldehydes (10.20%), such as dimethyl disulfide, 1-hexanol, limonene, and phenylacetaldehyde, with 1-hexanol (ROAV=2 061.11) being identified as the dominant flavor component. The overall flavor profile of the cold-pressed sample was characterized by a fresh, sweet, and grassy aroma. In warm-pressed peanut protein powder, 680 flavor components were detected. The main constituents were hydrocarbons (30.85%), aldehydes (11.55%), alcohols (10.58%), and benzene ring compounds (10.40%), including S(-)-limonene, nonanal, and para-cymene. The warm-pressed sample exhibited a more complex flavor profile, combining sweet, grassy, fruity, and toasty notes. 2-Heptanone (ROAV=1 700.08) was identified as the primary flavor component, with 2,5-dimethylpyrazine serving as the main source of the toasty flavor. The results indicate that warm-pressed peanut protein powder has a richer and more diverse flavor than cold-pressed powder. From an industrial perspective, combining different peanut protein powders can help achieve optimized flavor profiles tailored to specific product requirements. This study provides valuable insights for distinguishing between these two types of peanut protein powders and their applications across various food industries.
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TANG Xiaoqian, DENG Qianchun, ZHANG Xiuhua, CHEN Shangwen, PENG Dengfeng, CHEN Yashu, CUI Jie, DENG Ziyu
2025,41(4):82-96, DOI: 10.13982/j.mfst.1673-9078.2025.4.0459
Abstract:
The market for plant proteins is promising, but the functional properties (solubility, emulsification, foaming) of natural plant proteins are poor, thereby limiting their applications in the food industry. Deamidation modification is an effective method to improve the functional properties of plant proteins, but there is a lack of timely and comprehensive assessment of the current research progress on the application of deamidation to plant proteins. Therefore, this paper reviews the deamidation modification methods and the application of deamidation in improving the functional properties of plant proteins, introduces the main existing methods of deamidation, chemical method, physical method, bioenzymatic method, and physical method synergizing with enzymatic method e; The effects of deamidation modification of different plant proteins on their structural and functional properties are described. Plant protein deamidation technology has broad prospects in the future, which can not onlyimprove the functional properties of plant proteins, but also promote the market acceptance of plant-based foods while accelerating the sustainable development of the food industry. Future studies will help uncover the complete function and regulatory networks of plant protein deamidation, and provide new strategies for plant biotechnology and agricultural production.
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XIE Mian, ZHANG Mingwei, DENG Yuanyuan, TANG Xiaojun, LIU Guang, ZHOU Pengfei, ZHAO Zhihao, ZENG Jiarui, WANG Jiajia, ZHONG Lihuang, LIAO Na, LI Ping
2025,41(4):97-108, DOI: 10.13982/j.mfst.1673-9078.2025.4.1029
Abstract:
Mung bean, as one of the traditional legume resources in China, is an annual edible crop. The protein content in mung beans ranges from approximately 14.6% to 32.6%, with a complete array of amino acids and a high content of essential amino acids. Additionally, due to its low allergenicity and health benefits, such as the regulation of abnormal sugar and lipid metabolism, anti-obesity effects, and enhanced mineral utilization, it stands out as one of the superior sources of plant protein. The functional characteristics of mung bean protein, which are similar in some aspects to those of soy protein, have broadened its application in plant-based products. To elucidate the correlations between the structure and functional properties of mung bean protein and the impact of different extraction methods on its structure and functional characteristics, this article reviewed recent research progress on its structural composition and functional properties, the changes in its structure and composition under various extraction methods, and the current state of its application in the food industry, including plant-based products, meat products, and nutritional supplements. The aim of this study is to provide a reference for the extraction and future research directions of mung bean protein applications.
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ZHANG Baigang, LI Yang, JIAO Lu, FU Binggang
2025,41(4):109-116, DOI: 10.13982/j.mfst.1673-9078.2025.4.0183
Abstract:
The effect of vomitoxin on the proliferation and apoptosis of human cardiomyocytes AC16 was explored in this study. After treatment of human cardiomyocytes AC16 with different concentrations of vomitoxin, the cell proliferation inhibition rate was detected by CCK-8 assay. The morphological changes of cells were observed by fluorescence microscopy, the cytotoxicity was detected by lactate dehydrogenase release, the shift in apoptosis rate was detected by Annexin V-FITC flow cytometric assay, and the change of mitochondrial membrane potential was detected by JC-1 fluorescent probe assay. The western blotting measured the apoptosis-associated proteins Bax and Bcl-2 expression levels. The results indicated that vomitoxin significantly inhibited cell proliferation and induced apoptosis in AC16 cells in a dose-dependent manner. Apoptosis rates of 14.89%, 43.20%, and 51.40% were observed after treatment with 2, 4, and 8 mol/L vomitoxin for 24 hours, respectively. The change in mitochondrial membrane potential expression level implied that vomitoxin may cause apoptosis of AC16 cells through the mitochondrial pathway. Western blotting results demonstrated up-regulation of Bax expression and down-regulation of Bcl-2 expression by vomitoxin. In summary, vomitoxin exerts a toxic effect on AC16 cells, significantly inhibiting cell growth and promoting cell death through apoptosis. The changes in mitochondrial membrane potential indicate that vomitoxin may induce the apoptosis of human cardiomyocytes AC16 through the mitochondrial pathway. The results provide theoretical support for further research on myocardial and cellular damage mechanisms by vomitoxin.
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WEI Dingjun, ZHAO Zhiquan, LIU Min, LIU Jun, ZHAO Lin, YU Xi, WU Haiqiang, WU Xuli
2025,41(4):117-124, DOI: 10.13982/j.mfst.1673-9078.2025.4.0262
Abstract:
The anti-photoaging efficacy of a prescription comprising silkworm pupa peptides, sodium hyaluronate, and Polygala tenuifolia extract was evaluated in this study. A mouse model of photoaging was established, and normal, model, positive control, and treatment group were set up at three dosage levels. Key assessments included the severity of skin damage, histopathological changes, water content, antioxidant enzyme activity, oxidative stress markers, glutathione (GSH) levels, and mitochondrial membrane potential in HFF-1 cells. The results revealed that the prescription alleviated structural damage caused by photoaging, inhibited epidermal and dermal thickening, reduced water and collagen loss, and promoted increases in antioxidant enzyme activities, whilst suppressing oxidative stress markers. In response to treatments with the prescription at medium and high doses, there were significant increases in GSH content in the model group from 2.30 mg/g to 3.63 and 4.17 mg/g, respectively, and there were corresponding elevations in mitochondrial membrane potential from 50.33% to 61.33% and 94.00%. These findings indicate that at certain dosage concentrations, the prescription can alleviate oxidative stress caused by photoaging and has dose-dependent anti-photoaging effects. The findings of this study provide an important theoretical basis for application of silkworm pupa peptide prescriptions in preventing the photodamage of skin caused by ultraviolet irradiation, as well as an important research basis for the development of related “skin-friendly” health products. Moreover, this prescription has considerable potential for further research and development.
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LI Kaitao, RAN Xiaoyong, HAO Qi, SONG Shuliang
2025,41(4):125-130, DOI: 10.13982/j.mfst.1673-9078.2025.4.0219
Abstract:
Raw starfish peptides were prepared by biomimetic enzymatic hydrolysis to isolate and purify active peptides from starfish and explore their effects on human breast cancer cells MCF-7. Two groups of active starfish peptides were separated and purified by anion exchange chromatography and gel column chromatography. The MTT method was used to compare the inhibitory effect of these two groups of active starfish peptides on MCF-7 human breast cancer cells. The crude starfish peptide was separated by anion exchange chromatography to obtain five components, A1, A2, A3, A4 and A5, which were then separated by gel column chromatography to obtain three components, B1, B2 and B3. MCF-7 cells were used as a screening model for evaluating the antitumor activity. The A2 component obtained by anion exchange chromatography inhibits the growth of MCF-7 cells by 21.65% at an A2 concentration of 600 μg/mL. The B1, B2 and B3 components obtained by separation using gel column chromatography showed significant anti-tumor acitivites. B1 at 200 μg/mL significantly inhibited the growth of MCF-7 cells, with an inhibition rate of 14.65%. B2 and B3 at concentrations of 300 μg/mL could effectively inhibit the growth of MCF-7 cells, with inhibition rates of 21.23% and 24.68%, respectively. The results showed that the active peptide components isolated and purified from starfish by anion exchange chromatography and gel column chromatography exhibited significant inhibitory effects on human breast cancer cells MCF-7, which provides a basis for further research on the anti-tumor properties of starfish peptides’ active components.
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WU Jialin, LI Ying, WANG Juan, CHEN Ling, HUANG Shixuan, ZHOU Run, HUANG Huishu, ZHANG Jumei, GAO He, WU Lei, ZHAO Hui, CHEN Moutong, WU Qingping
2025,41(4):131-140, DOI: 10.13982/j.mfst.1673-9078.2025.4.0312
Abstract:
The single-factor analysis combined with the response surface method (RSM) is usually applied for bacterial medium optimization. However, the variables predicted by this method are limited, and it is difficult to reflect the complex metabolic network of strains, limiting its ability to optimize the formulation. This study focuses on the patented strain Lactiplantibacillus plantarum LP1Z, known for its high antagonistic efficacy against Helicobacter pylori. On the basis of single-factor optimization, random forest, deep neural network, and gradient boosting decision tree (LightGBM) were used to construct the optimal prediction model of high-density fermentation medium components. The accuracy of this prediction model and its performance compared to RSM were evaluated. The results indicated that the Pearson correlation coefficient and R2 of the LP1Z-LightGBM prediction model were close to 1, and the RMSE was as low as 0.02, with the best prediction efficiency. The optimal formula of high fermentation medium was obtained by LP1Z-LightGBM prediction, which includes glucose 30.00 g/L, MgSO4 0.30 g/L, MnSO4 0.03 g/L, CH3COONa 7.00 g/L, yeast powder 12.00 g/L, C6H5O7(NH4)3 2.00 g/L, K2HPO4 1.00 g/L, and Tween-80 2.00 mL/L. The density of LP1Z cultured in the optimal fermentation media reached 1.61 (OD600), which was significantly higher than that obtained by RSM (P<0.05). In conclusion, compared with the traditional RSM, LP1Z-LightGBM offers superior predictive capability for the optimization of high-density fermentation medium.
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LI Yanru, ZHANG Xinying, LIANG Shuli
2025,41(4):141-151, DOI: 10.13982/j.mfst.1673-9078.2025.4.0476
Abstract:
Efficient β-carotene biosynthesis was achieved by reconstructing the metabolic network of Pichia pastoris. The synthesis pathway was established through heterologous expression of geranylgeranyl diphosphate synthase (CrtE), lycopene cyclase/phytoene synthase (CrtYB), and phytoene desaturase (CrtI) in the GS115 strain. Systematic gene screening and dosage optimization led to the development of the high-yield recombinant strain G04B, which produced 309.49 mg/L (21.71 mg/g dry cell weight [DCW]) of β-carotene. Further, based on this result, β-carotene synthesis efficiency was significantly improved by enhancing the mevalonate pathway, optimizing nicotinamide adenine dinucleotide phosphate hydrogen supply, and overexpressing lipid synthesis-related genes. The optimized strain achieved a yield of 366.55 mg/L (24.34 mg/g DCW) under shake-flask conditions and 6.15 g/L (49.16 mg/g DCW) in a 5 L fermenter. The Together, the results demonstrated that optimizing the enzyme pathway, tuning gene dosage, and regulating lipid metabolism are effective strategies for increasing β-carotene production in P. pastoris, providing a foundation for natural terpenoid synthesis engineering.
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HUANG Yurong, YU Jiale, ZHANG Ziyao, WANG Hongze, CAO Mengyun, JIN Yan, ZHANG Min
2025,41(4):152-162, DOI: 10.13982/j.mfst.1673-9078.2025.4.0335
Abstract:
The preparation of yak skin peptides (YSP) are studied through enzymatic hydrolysis, followed by synthesis of its complex with (-)-epigallocatechin gallate (EGCG). The interactions between YSP and EGCG were investigated using turbidity, particle size, zeta potential, multispectral analysis, and molecular docking techniques. In addition, their in vitro antioxidant activities and digestion properties were evaluated. The results indicated that the highest yield of YSP reaching 67.96%, was achieved through trypsin hydrolysis, with hydrophobic amino acids comprising 54.01% of the total amino acids. As the concentration of EGCG increased, both, turbidity and particle size of the system increased, and a significant change in surface charge was observed. Meanwhile, ultraviolet absorption gradually increased and fluorescence quenching was significantly enhanced, suggesting strengthening of the YSP and EGCG molecular interaction, leading to the formation of a relatively stable complex. Fourier transform infrared (FT-IR) spectroscopy revealed slight changes in the secondary structure of the complex, with potential interactions occurring between N-H and C=O groups. More importantly, the YSP-EGCG complex exhibited stronger antioxidant activity than either component alone. EGCG modification effectively protected and enhanced the antioxidant activity of YSP during digestion. The peptide sequence SGDRGETGPAGPAGPIGPV was identified by mass spectrometry, and molecular docking confirmed that the binding interaction between YSP and EGCG was primarily driven by hydrogen bonds. This study demonstrates that EGCG can enhance the antioxidant activity and stability of YSP, providing a foundation for the application of YSP and its complexes in food or cosmetic products.
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2025,41(4):163-171, DOI: 10.13982/j.mfst.1673-9078.2025.4.0389
Abstract:
Precise regulation of gene expression is crucial for the construction of high-performance cell factories, and non-nutrient source-based small molecule inducible system has a wide range of application potential in the regulation of gene expression. In this study, a Tet-on inducible system based on doxycycline response was developed in Komagataella phaffii and every elements of the system were further optimized. A series of inducible promoters that can respond to doxycycline were eventually obtained by screening appropriate core promoter sequences, optimizing the promoters that regulate rtTA expression, optimizing the transcriptional activation domains, and creating rtTA mutants. Among them, the Tet-on inducible system based on rtTA-V10 had a low background level leakage (fluorescence value was 1.05 times that of wild-type strains), and a dynamic range of fluorescence intensity reached 52.76 times after the addition of doxycycline. The rtTA-VPR-based Tet-on inducible system showed good expression intensity under various carbon source conditions, reaching 111.16% of PAOX1 under methanol condition, and 110.65%, 106.05%, 112.24% of PGCW14 under the glycerol, ethanol and glucose condition, respectively. Precise gene regulation can be achieved by adding different concentrations of inducers, which provides a powerful genetic manipulation tool for precise gene expression regulation in the fields of Komagataella phaffii metabolic engineering and synthetic biology.
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ZHU Hu, YU Lian, LI Fei, SU Xinying, QIN Ying, LIU Xiaoling, WANG Chenghua
2025,41(4):172-184, DOI: 10.13982/j.mfst.1673-9078.2025.4.0300
Abstract:
Eighty-nine strains of lactic acid bacteria were isolated from plants and fermented pickles in the Bama region of Guangxi. Five strains with excellent selenium-enrichment properties, Leuconostoc mesenteroides subsp. Jonggajibkimchii GXB032, Lactobacillus fermentum GXB083, Leuconostoc lactis GXB059, Weissella cibaria GXB053, and Lactobacillus brevis GXB065, were screened based on indicators such as cell density, biomass, and selenium-enrichment capacity. At a sodium selenite concentration of 10 μg/mL and treatment time of 3 h, the total selenium and organic selenium contents of all five strains exceeded 375 μg/g dry cell weight, with the conversion of organic selenium exceeding 95%. Comparisons of the activities of the probiotic strains, such as antioxidant performance, adhesion activity, acid and bile salt resistance, and gastrointestinal survival, before and after selenium enrichment treatment, revealed that the antioxidant activities of all five selenium-enriched strains showed a trend of significant increase compared with those of the non-selenium-enriched control group. Among the assessed strains, GXB083 was characterized by the highest DPPH, superoxide anion, and ABTS free radical scavenging activities of 43.64%, 19.24%, and 21.51%, respectively. The five selenium-enriched strains showed survivals exceeding 79.55%, 96%, and 82% at pH 3.0, in simulated gastric fluid, and in simulated intestinal fluid, respectively, with bile salt tolerances ranging from 42.76% to 69.77%. In addition, strain GXB053 was found to show the best self-aggregation ability (45.17%) and surface hydrophobicity (49.66%). The findings of this study indicate that the five assessed lactic acid bacteria with strong selenium-enriching capacities have excellent probiotic characteristics, providing a reference and basis for the development of potential food source selenium-enriched lactic acid bacteria.
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XIN Wenyan, HE Jin, WANG Yanqun, TAN Chuanchuan, WEI Yumeng
2025,41(4):185-195, DOI: 10.13982/j.mfst.1673-9078.2025.4.0190
Abstract:
Dendrobium officinale is a medicinal and food homologous plant, ranking first among the "Nine magic herbs of China". To investigate the changes in active ingredients of Dendrobium officinale during microbial transformation, the most suitable strain for fermentation using Dendrobium officinale as the fermentation substrate was screened out. Based on single factor experiments, the changes in comprehensive score of the polysaccharide, flavones and total phenolics were used as evaluation indicators, the optimal fermentation process was obtained by orthogonal experiments , and the antioxidant capacities of Dendrobium officinale before and after fermentation were measured. Using Dendrobium officinale as the fermentation substrate, the most suitable strain was Aspergillus niger. The optimal fermentation process was as follows: ratio of material to liquid, 1:3; initial pH, 8; inoculation amount, 10%; fermentation temperature, 34 ℃; fermentation time, 9 days. The validation test results showed that the polysaccharide content was 72.65 mg/g, the flavonoid content was 6.67 mg/g, the polyphenol content was 11.32 mg/g, and the comprehensive score Pi was 0.945 5. Taking Vitamin C as the control, the IC50 of DPPH free radical scavenging ability of fermented Dendrobium officinale was 0.67 mg/g, IC50 of ABTS free radical scavenging ability was 0.41 mg/g, and IC50 of reducing ability was 16.50 mg/g. The screened strains could increase the content of active substances in Dendrobium officinale, optimize the fermentation process, increase the antioxidant capacity of Dendrobium officinale, which allowed achieving the goal of economy, safety, and efficiency, thereby improving greatly the application value of Dendrobium officinale.
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HUANG Juyuan, WANG Peng, GU Xue, ZHANG Guozhong, LUO Juan, PU Shihuang, LI Dandan, WEN Jiancheng
2025,41(4):196-204, DOI: 10.13982/j.mfst.1673-9078.2025.4.0255
Abstract:
Starch retrogradation influences the taste quality of rice. The physicochemical properties of retrogradable rice starch have been extensively reported, but there is still a lack of research on the physicochemical properties of nonretrogradable rice starch with a low amylose content. In this study, four rice lines, NCIR198 with retrogradation, NPDC93112 with weak retrogradation, and two non-retrogradable PSBG4 and PSBG41, were selected to analyze the physicochemical properties of their endosperm starches. The results showed that, the amylopectin content, short A chain ratio, 1 047/1 022 cm-1 ratio, crystallinity and gelatinization enthalpy of the four rice lines were 12.43%~13.54%, 25.25%~31.59%, 0.754~0.919 and 6.72~13.42 J/g, respectively. The surfaces of NCIR198 starch granules were relatively compact and smooth, whilst the surfaces of NPDC93112, PSBG4 and PSBG41 starch granules were relatively rough and loose, with fine pinholes. The proportion of short A chains in PSBG4 and PSBG41 was significantly higher than those in NPDC93112 and NCIR198. The ratios of 1 047/1 022 cm-1 of PSBG4 and PSBG41 were significantly lower than that of NCIR198. The crystallinity of PSBG4 or PSBG41 was significantly lower than that of NPDC93112 or NCIR198. The gelatinization enthalpy of PSBG4 or PSBG41 was significantly lower than that of NCIR198. In addition, the gelatinization enthalpy of the low-amylose rice starch without regeneration was small, and the recovery value of the paste of this starch was small and not easy to recrystallize. The results of this study can provide a theoretical basis for cultivating of low-amylose rice varieties without regeneration.
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XU Jingyu, ZHU Jie, LI Xianhao, CAO Chongjiang
2025,41(4):205-215, DOI: 10.13982/j.mfst.1673-9078.2025.4.0258
Abstract:
The effects of low-frequency polarized electric field (LFPEF) treatments on the disease resistance and quality of postharvest strawberries during storage were investigated. The results showed that, compared with the control group, LFPEF treatment increased the hardness, soluble solid content, and soluble sugar content of strawberry fruits by 53.10%, 6.5%, and 7.72%, respectively, and reduced the weight loss rate from 4.96% to 3.30% at the end of storage. In addition, LFPEF treatment reduced the incidence of gray mold and the diameter of the lesions in postharvest strawberries and improved the quality of the strawberries after harvest. On day 6 of storage, compared with the control group, LFPEF treatment decreased the activities of catalase and polyphenol oxidase by 32.9% and 6.95%, while the activities of superoxide dismutase, ascorbate peroxidase, and glutathione reductase increased by 84.77%, 63.15%, and 40.63%, respectively. This treatment induced hydrogen peroxide (H2O2) burst and promoted the accumulation of antioxidant substances such as ascorbic acid, glutathione, total phenols, and flavonoids, thereby fortifying the antioxidant capacity of strawberries. Additionally, LFPEF treatment inhibited the activities of cellulase, β-galactosidase, pectin methylesterase, and polygalacturonase and improved the contents of protopectin and total pectin by 21.12% and 70.21%, respectively, in strawberries. In conclusion, LFPEF treatment could improve disease resistance and maintain the quality of postharvest strawberries by activating the antioxidant system and preserving the cell wall structure. These findings provide valuable insights for postharvest storage of strawberries.
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REN Ling, YANG Xueyi, HUANG Yuan, YU Juan, LI Jinyue, XIAO Yunbiao, ZHOU Hongjie, LI Yali
2025,41(4):216-229, DOI: 10.13982/j.mfst.1673-9078.2025.4.0187
Abstract:
The black tea produced from three tea tree cultivars, namely Foxiang, Yunkang No.10, and Yunchahong, were used as research objects. Storage quality differences were evaluated under two drying methods (oven-drying and sundrying) and three storage durations (0, 6, and 12 months). Key internal components were analyzed, and sensory evaluation was conducted to explore the quality differences between Congou black tea produced from different tea tree cultivars and under different drying methods and storage durations. The results showed that the moisture content and water extract content of black tea decreased during 0~6 months and increased from 6 to 12 months of storage. The content of phenol ammonia ratio, theaflavins, and tea polyphenols increased during 0~6 months of storage but decreased thereafter. Oven-dried black tea demonstrated better quality than sun-dried black tea during storage, and the sensory quality of dried black tea made from fresh leaves of Yunchahong stored for 12 months was the best. The regulatory effects of moisture, water extracts, tea polyphenols, and theaflavins on the formation of flavor substances in black tea during storage are greatly influenced by cultivars and drying methods. Principal component analysis showed that the dried black tea from the fresh leaves of the Yunkang No.10 cultivar stored for 12 months ranked first in terms of overall internal quality. Multiple regression analysis showed that water content, water extracts, soluble sugars, and flavins could significantly predict the quality changes of black tea during one year of storage. These findings highlight significant differences in storage quality attributable to the tea cultivar and drying method, providing a theoretical basis for the processing and storage of Dianhong Congou tea.
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ZHOU Xin, TANG Mingjian, CHENG Yifan, DENG Xinyue, WANG Fengjun
2025,41(4):230-238, DOI: 10.13982/j.mfst.1673-9078.2025.4.0290
Abstract:
Walnut oil microcapsules were prepared using the spray drying technology to solidify β-cyclodextrin and soy protein isolate as the wall materials. Encapsulation efficiency was chosen as the evaluation index, and the optimal experimental range was determined through single-factor experiments based on core-to-wall ratio, solid content concentration, and ultrasonic power and time. Response surface experiments were then conducted to identify the best preparation process by establishing a quadratic regression equation model for the four factors mentioned above and encapsulation efficiency. The results indicated that the highest encapsulation efficiency was 73.02% under 430 W ultrasound power, 1:3 core-wall ratio, and 12.5 wt.% solid concentration. Additionally, the physicochemical properties of the walnut oil microcapsules were tested, showing excellent solubility of 86.01% and repose angle of 41.11°, indicating its good fluidity. The particle size distribution was uniform, concentrated at approximately 3 μm. Moreover, the microcapsules exhibited good thermal stability and had a stable structure below 264 ℃. Oxidative stability experiments showed that the shelf-life of walnut oil microcapsules at room temperature (25 ℃) was 174 days, significantly higher than that of 75 days for unencapsulated walnut oil. Walnut oil microcapsules prepared under the optimal conditions in this study exhibited excellent solubility and stability, thereby expanding the applications of walnut oil in food processing.
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WU Dan, GAN Bingcheng, ZHAO Jin, CHEN Mengxing, WU Yiyou, LI Xiang, WANG Tao
2025,41(4):239-247, DOI: 10.13982/j.mfst.1673-9078.2025.4.0247
Abstract:
In order to realize the efficient utilization of Grifola frondosa Polysaccharide (GFP), a novel Deep Eutectic Solvent (DES) was used to extract GFP. The extraction conditions were optimized and the antioxidant activity of the GFP was investigated. Grifola frondosa was used as the raw material, DES-2 (choline chloride-ethylene glycol) was found as the optimal polysaccharide extraction solvent among the eight DESs after screening. On the basis of single factor experiments, the orthogonal experimental design was used to optimize the extraction conditions of GFP. The optimal extraction condition was determined as follows: DES-2 water content, 10%; DES-2 molar ratio, 1:1; liquid- to-material ratio, 80 mL/g; extraction temperature, 60 ℃; extraction time, 40 min. Under such conditions, the extraction yield of GFP was 30.25%, which was 2.23 times that of the traditional hot water extraction method. The results of antioxidant studies indicated that the polysaccharide extracted by hot water (W-GFP) had EC50 values of 0.11, 0.45 and 0.26 mg/mL in the DPPH, ABTS and •OH radical scavenging tests, respectively, whilst the G. Frondosa polysaccharides extracted by eutectic solvents (D-GFPs) had EC50 values of 0.11, 0.56 and 0.23 mg/mL, respectively . Therefore, this study showed that extraction of G. Frondosa by DES had the advantages of being green and having high yield, and the obtained GFPs exhibited relatively strong antioxidant activities, which provides a theoretical basis for the development and utilization of GFP functional foods.
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LUO Yong, CHEN Zilin, GUO Tianmin, GAO Zhenpeng, LI Minglei, WANG Zhouli, ZHAO Zidan
2025,41(4):248-256, DOI: 10.13982/j.mfst.1673-9078.2025.4.0133
Abstract:
Stropharia rugosoannulata and Pleurotus geesteranus are rich in nutrients and delicious, but their water contents are high which is not conducive to preservation and long-distance transportation. Drying of edible fungi is an important measure to extend the industrial chain and expand the sales radius. In this study, vacuum microwave drying and hot air drying were the focus, and the optimal drying process parameters for drying Stropharia rugosoannulata and Pleurotus geesteranus were optimized and established. The effects of different treatments on their physicalcochemical properties and nutritional quality were systematically evaluated. The results showed that the optimal processing parameters of vacuum microwave drying for Stropharia rugosoannulata were: vacuum degree, 0.008 6 MPa; temperature, 45~55 ℃; power, 1 600 W. The optimal vacuum microwave drying parameters for Pleurotus geesteranus were: vacuum degree, 0.008 6 MPa; temperature, 45~55 ℃; power, 2 000 W. Under these conditions, the protein, total sugar and fat contents of Stropharia rugosoannulata were 39.41%, 28.86% and 3.79%, respectively, with its L* being 85.51, total phenol content being 4.28 mg/g, antioxidant capacity being the highest, bulk density being 4.72 mL/g, and water-holding capacity being 4.49 g/g. The contents of protein, total sugar and fat of Pleurotus geesteranus were 42.85%, 37.25% and 3.75%, respectively, with its L* being 83.90, total phenol content being 4.31 mg/g, antioxidant capacity being the highest, bulk density being 3.88 mL/g, and water holding capacity being 4.25 g/g. The comprehensive quality resulted from vacuum microwave drying was better than that resulted from hot air drying. In conclusion, the edible fungi dried by vacuum microwave drying have higher quality than those dried by hot air drying.
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MA Zhuanzhuan, KANG Xu, YUAN Jianglan
2025,41(4):257-265, DOI: 10.13982/j.mfst.1673-9078.2025.4.0254
Abstract:
The pH of porcine plasma protein (PPP)-xanthan gum (XG) composite solution was adjusted to 3.5 using gluconolactone (GDL) as an acidifying agent, resulting in the formation of stable PPP-XG composite gels. The results of textural, rheological, and electron microscopic analyses showed that even low concentrations of PPP and XG could form typical gels with dense network structures. The Zeta potential and interaction force studies demonstrated that non-covalent interactions occurred between PPP and XG, with electrostatic and hydrogen bonding as the primary driving force. Under specific mass fraction of polysaccharide, the gel had the maximum hardness at a protein-to-polysaccharide ratio of 1:1. However, under other conditions, the gel hardness showed a decreasing trend. XG had a promoting effect on the gel hardness. When the mass fraction of XG was 0.3%, the mixed solution had appropriate viscosity and hardness. The gel with a PPP mass fraction of 0.3% had the maximum hardness of 250.02 g, with the lowest water retention capacity of 53.96%, highest synergistic value of 9.77%, and strongest energy storage modulus and intermolecular forces, resulting in a dense gel structure. The swelling property measurement showed that the water absorption capacity of the composite gel at a pH value of 7.4 was significantly higher than that at a pH of 2.0 (P<0.05). This study indicated that the composite gel could improve the texture characteristics of food products and serve as a delivery vehicle for thermosensitive ingredients, providing valuable insights for food processing.
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GONG Yanchuan, DONG Xue, CAI Guangrong, ZHAO Yu, YANG Lin, YAN Shuang, LAI Chuan
2025,41(4):266-274, DOI: 10.13982/j.mfst.1673-9078.2025.4.0371
Abstract:
In this study, nine kinds of tea leaves from three selenium-rich producing areas, Wanyuan, Enshi and Ankang were used as raw materials, and the contents of crude polysaccharide, total phenol, total flavone and selenium in their water extracts were examined. Ascorbic acid (Vc) was used as the positive control to measure the DPPH free radical scavenging rate, total reducing power, hydroxyl free radical scavenging rate and ABTS+ free radical scavenging rate. Correlation analysis and cluster analysis were used to reveal the relationship between functional components and antioxidant activities of tea water extracts. The analysis results of functional components in the 9 tea water extracts showed that the highest concentration of crude polysaccharides in the water extract of Sichuan Wanyuan Queshe (WY-1) was 260.81 mg/g. The water extract of Sichuan Wanyuan Mingqian Maofeng (WY-2) had the highest total phenol mass concentration (138.85 mg/g). The water extract of Hubei Lichuan black tea (LC-1) had the highest concentration of total flavonoids (109.42 mg/g). The mass concentration of selenium in the water extract of Ankang Maojian (AK-2) was the highest (0.247 2 mg/kg). The WY-1 water extract had the strongest scavenging ability against DPPH free radicals, total reducing power, and abilities against hydroxyl free radical and ABTS+ free radical (P<0.05), whereas, the WY-2 water extract also had significantly stronger total reducing power and ABTS+ scavenging ability than those in other regions (P<0.05). Pearson correlation analysis showed that the contents of crude polysaccharide and total phenol in the tea water extracts were significantly positively correlated with their antioxidant activities (P<0.05), whilst the contents of total flavonoids the tea water extracts were significantly negatively correlated with their antioxidant activities (P<0.05). Clustering analysis revealed the significant differences in the biological activities of the water extracts of the nine teas from the three selenium-rich regions. The comprehensive comparison showed that WY-1 and WY-2 have strong antioxidant abilities and have certain research value.
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2025,41(4):275-285, DOI: 10.13982/j.mfst.1673-9078.2025.4.0191
Abstract:
To explore the effects of withering and baking factors on the antioxidant biological activity of flat green tea, based on single factor analysis, it was found that the withering temperature should be controlled at 190~210 ℃ and the withering time should be 5~7 minutes to preserve the antioxidant activity of green tea; Baking time is 30~40 minutes. Additionally moreover, the optimal process for preserving the antioxidant activity of green tea was as follow: fixing at 190 ℃ for 5~9 min, along with roating at 150 ℃ for 30 min; the suboptimal process was: fixing at 210 ℃ for 5 or 9 min, along with roasting at 150 ℃ for 30 min; fixing at 230 ℃ for 3.5 min along with shaping at 165 ℃ for 3.5 min, followed by roasting at 150 ℃ for 30 min. Correlation analysis showed that the correlation between the mass concentration of tea polyphenols in green tea solution and its in vitro and in vivo antioxidant activities was relatively low. However, the results of the antioxidant activity characterization via the targeted adsorption and removal of tea polyphenols in green tea solution, and the gradient differential recombination of tea polyphenols and the tea polyphenols in green tea solution showed that the mass concentration of tea polyphenols was extremely strong and significantly correlated with the tea’s antioxidant activity. Therefore, it is speculated that there might be other interfering factors that still require further research. The results indicate that the antioxidant activity of flat shaped green tea is influenced by different processes such as fixation temperature and time, and roasting time, and combined processing processes should be preferentially selected in order to preserve the activity of green tea. The results provide scientific basis for the optimization of green tea processing technology.
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XIE Hongyu, SUN Hongnan, MA Mengmei, MU Taihua
2025,41(4):286-296, DOI: 10.13982/j.mfst.1673-9078.2025.4.0326
Abstract:
In order to solve the problems of unstable quality of processed sweet potato products due to unclear postharvest saccharification conditions in China, in this study, "Yanshu No. 25" was used as the experimental material, the differences in starch content, sugar components, sensory and texture characteristics of fresh and roasted sweet potatoes under different storage temperature and time. The optimal saccharification temperature and time for post-harvest fresh sweet potatoes and roasted sweet potato were compared, and a comprehensive evaluation was conducted by correlation analysis to screen out the optimal saccharification temperature and time of sweet potatos. The results showed that compared with freshly harvested sweet potatoes, the starch contents of the fresh sweet potatoes stored under different storage conditions decreased whilst their sugar contents increased, among them, the reducing sugar content increased significantly (by 37.39%) with the fructose content being the highest after storage at 12 ℃ for 21 d. The contents of glucose, fructose, sucrose and maltose of the roasted sweet potatoes after being stored at 12 ℃ for 12 d increased by 11.90%, 17.76%, 64.72% and 3.67%, respectively, compared with the sweet potatoes roasted straightly after harvest (the control group). The sweetness coefficient (0.75) and Brix value (31.80 °Bx) of the roasted sweet potatoes after being stored at 12 ℃ for 12 d were also significantly higher than those of the control (0.72, 25.20 °Bx) and other experimental groups (0.65~0.76, 18.80~29.50 °Bx). The results of sensory evaluation and texture characteristics showed that the roasted sweet potatoes under such treatment conditions exhibited a flavor essentially the same as that of the control, and had the highest sweetness response value (7.50), relatively high umami response value (6.70) and lower hardness (840.80 g). In conclusion, a storage at 12 ℃ for 12 d was identified as the optimal conditions for saccharification of post-harvest sweet potatoes. The results could provide a theoretical basis and technical guidance for improving the quality of processed products from fresh sweet potatoes.
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YUAN Ming, GENG Renqian, KANG Meng, KAN Qixin, HE Zeqi, KAN Xutian, HUANG Wenquan, CAO Yong
2025,41(4):297-304, DOI: 10.13982/j.mfst.1673-9078.2025.4.0125
Abstract:
Mineral fortification with calcium, iron, zinc, and selenium was performed during the rice fermentation brewing process to obtain mineral-rich distillers’ grains. Additionally, the transport of these minerals in the mineral-rich lees was studied using the human Caco-2 colon cell line. The mineral-rich distillers’ grains obtained after addition of 4 000, 600, 1 000, and 30 mg/kg (mass fraction), respectively, of calcium, iron, zinc, and selenium to the rice base contained 169.21, 19.28, 9.34, and 11.07 mg/kg of the respective mineral. The cell experiment results showed that the transport rates of calcium, iron, and zinc in the mineral-rich distillers’ grains were significantly higher than those in the inorganic mineral control group grains (50.30%, 60.89%, and 35.07%, respectively; P<0.05). The transport rates of calcium, iron, zinc, and selenium were significantly higher than the inorganic control group, with an increase of 3.00, 12.63, 11.77, and 2.49 times, respectively. Together, these results indicate that mineral-fortified distillers' grains from rice fermentation possess enhanced transport and absorption properties, offering a promising strategy for developing high-quality mineral-fortified foods and dietary supplements.
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LIU Junchen, SUN Xiaoman, ZHANG Huirong, SHAO Haofan, LING Xiao, LI Li
2025,41(4):305-315, DOI: 10.13982/j.mfst.1673-9078.2025.4.0168
Abstract:
Fatty acids are the main constituents of vegetable oils. To determine the fatty acid compositions of small trade vegetable oils and some less well studied beneficial vegetable oils, and investigate their relationships with antioxidant activity and oxidative stability, gas chromatography-mass spectrometry was performed to characterize the associated fatty acid profiles. The antioxidant activity of vegetable oils, based on their DPPH-scavenging capacity (expressed as IC50 values), was used to assess their impact on human health, and their oxidative stability was characterized by performing lipid oxidation analysis to determine the oxidative induction time of fats and oils. In addition, correlation analyses were performed to examine associations between the fatty acid composition of the oils and DPPH-scavenging capacity and oxidative stability. The results revealed that among the assessed oils, coffee seed oil has the highest saturated fatty acid content (355.10 mg/g), whereas Garddenia jaminoides oil has the highest unsaturated fatty acid content (844.84 mg/g). Coffee seed oil was also found have the lowest DPPH IC50 value (2.30 mg/mL) and the longest oxidation induction time (17.09 h). Correlation analysis revealed a significant linear relationship (P<0.05) between oxidative stability and unsaturated fatty acid content, with lower contents tending to be associated with better oxidative stability. The findings of this study provide reference data for the screening of functional edible vegetable oils.
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YUAN Fang, CHENG Ling, YANG Xianglong, GONG Zhiyong, ZHANG Qi, LI Peiwu, XU Lin, MAO Jin
2025,41(4):316-325, DOI: 10.13982/j.mfst.1673-9078.2025.4.0345
Abstract:
Peanut meal is a high-quality protein source, but is prone to aflatoxin contamination. Therefore, aflatoxin detoxification in peanut meal is of significant importance for ensuring feed safety. In this study, four strains with the potential for aflatoxin B1 (AFB1) detoxification were initially screened from traditional sauerkraut using coumarin medium. A comparative study of the four strains showed that Lactobacillus paracasei YS-816 exhibited the highest detoxification rate of 70.05% for AFB1; and its AFB1 detoxification rate in peanut meal was 54.08%. In addition, protein and amino acid contents in the peanut meal were measured, and it was found that fermentation with Lactobacillus paracasei YS-816 enhanced the protein and amino acid contents by 1.73% and 1.53%, respectively. Liquid fermentation experiments were further conducted to investigate the detoxification mechanism. These revealed the adsorption capacity of Lactobacillus paracasei YS-816 suspension to be stronger than the degradation ability of the supernatant. Furthermore, the complex formed between Lactobacillus paracasei YS-816 and AFB1 maintained a high adsorption rate even after repeated elution with phosphatebuffered saline (PBS) and digestion in simulated gastric juice. Thus, Lactobacillus paracasei YS-816, screened from traditional sauerkraut, was shown to effectively detoxify AFB1 from peanut meal with good adsorption stability. This study provides a scientific basis for the application of Lactobacillus paracasei in the detoxification of aflatoxins in feed materials like peanut meal.
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Wujisiguleng, SHEN Qi, MA Lei, PAN Juxiu, HE Weizhong, WANG Cheng
2025,41(4):326-332, DOI: 10.13982/j.mfst.1673-9078.2025.4.0192
Abstract:
The aim of this research was to clarify the differences in the accumulation patterns of five heavy metals in different parts of the melon fruit during the expansion phase. The research samples were collected from melon fruits and the corresponding rhizosphere soils from July 10 to 24. The contents of five heavy metals, namely, cadmium (Cd), copper (Cu), arsenic (As), nickel (Ni), and chromium (Cr), in the samples were determined using national standard methods. The results suggest that, during the expansion phase, the accumulation coefficients of Cd, Cu, and As in the melon rind first decreased, then increased, and then decreased again. However, the accumulation coefficient of Cr first increased and then decreased, while the Ni accumulation coefficient showed relatively significant fluctuations. Toward the end of the expansion phase, the accumulation coefficient of Cd in the pulp generally showed a decreasing trend (the accumulation coefficients for parts E, F, and G reached 0.005 9, 0.004 9, and 0.004 8, respectively), and the accumulation coefficients of Cu, As, Ni, and Cr increased. The accumulation patterns of Cd, Cu, Ni, and Cr in parts A and F were considerably different, with significant differences are also noted in the accumulation patterns of As in parts A and E. In conclusion, differences were seen in heavy metal accumulation in the melon rind and pulp. Based on these results, the harvest time can be adjusted to reduce the accumulation levels of heavy metals of concern in the fruits. These findings provide a preliminary foundation for future research.
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GE Ge, SUN Haibo, WANG Yumei, QI Yunxiao, YANG Yanli, HE Ruiyun, LIN Li
2025,41(4):333-340, DOI: 10.13982/j.mfst.1673-9078.2025.4.0167
Abstract:
The peptide molecular weight distribution of infant formula for special medical purposes (FSMP) was determined by pH-shifting. The hydrolyzed protein formula and amino acid-based formula were dissolved in water and t underwent pH-shifting towards alkaline pH (pH was firstly adjusted to 12, remained at pH 12 for 90 min, then readjusted to 7) before the collection of supernatant for analysis by gel chromatography. TSK-Gel g2000WXL (7.8 mm×300 mm, 5 μm) gel chromatography column was used, with the mobile phase being 30% acetonitrile (containing 0.1% trifluoroacetic acid, volume fraction), flow rate being 0.5 mL/min, wavelength being 220 nm, column temperature was 25 ℃, and injection volume being 10 μL. Calibration curves were established between the logarithm of molecular weight (lgMW) and retention time of the 7 protein standards, and the data were processed by the GPC software. The linearity of this method for the determination of peptide molecular weight distribution in FSMP was 0.994 5 and the precision was 0.26%~1.29%. A total of 29 batches of 9 brands of FSMP products were tested by this method. The results showed that the amino acid-based formula had more than 97.48 wt.% of components smaller than 500 u, whilst the extensively hydrolyzed protein formula contained more than 98.57 wt.% of peptides smaller than 3 000 u. The peptide molecular weight distribution of partially hydrolyzed protein formula varied with different brands. The alkaline pH-shifting can significantly improve the solubility of the partially hydrolyzed protein formula, which is conducive to exhibiting fully the whole picture of peptide in the formula. The pretreatment of this method is simple. This method shows good repeatability and stability, and can be used for the analysis of peptide distribution in the FSMPs.
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ZHENG Mengdi, WANG Mingluo, YU Jiaqi
2025,41(4):341-348, DOI: 10.13982/j.mfst.1673-9078.2025.4.0225
Abstract:
ITS2, matK, and PsbA-trnH molecular markers were used to identify 13 common aromatic plants, including Ocimum basilicum and its relatives, Ocimum americanum, Ocimum gratissimum, Ocimum tenuiflorum and Origanum vulgare, Mentha canadensis, Mentha spicata, Elsholtzia ciliata, Agastache rugosa, Nepeta cataria, Melissa officinalis, Rosmarinus officinalis, and Thymus mongolicus, to provide a more scientific method for rapid and accurate identification of medicinal and edible aromatic plants. The ITS2, matK, and PsbA-trnH sequences of each species were downloaded from GenBank. The sequence alignment, genetic distance calculation, and neighbor-joining (NJ) phylogenetic tree construction were performed using MEGA7.0 software. The parallel neighbor-joining (PNJ) evolutionary tree was also constructed in combination with the secondary structure of ITS2. The results showed that the maximum intraspecific genetic distance of ITS2 was 0, and the minimum interspecific genetic distance was 0.070. The maximum intraspecific genetic distance of matK was 0.000, and the minimum intermediate genetic distance was 0.002. The maximum intraspecific genetic distance of the PsbA-trnH sequence was 0.000, the same as the minimum interspecific genetic distance. Simultaneously, according to the results of the NJ phylogenetic tree, ITS2 and matK barcodes can distinguish all species, with each species forming a distinct clade, clearly separable from other species. PsbA-trnH could distinguish plants at the genus level but failed to distinguish Ocimum basilicum from the closely related species Ocimum americanum. Therefore, the differential effect of the three molecular markers was as follows: ITS2 was the best, matK was the second, and PsbA-trnH was weak. Thus, ITS2 was suggested for the identification of 13 medicinal and edible spice plants in this study, providing a scientific basis for the traceability of spice origins and ensuring safety in food and pharmaceutical applications.
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DENG Hang, ZHANG Kexin, CHEN Shaoqin, WU Shelian, CHEN Siyu, HUANG Xiaoning
2025,41(4):349-358, DOI: 10.13982/j.mfst.1673-9078.2025.4.0202
Abstract:
A method was developed for the determination of residues of six disinfectants, dodecyl dimethyl benzyl ammonium chloride, tetradecyl dimethyl benzyl ammonium chloride, benzyl dimethyl hexadecyl ammonium chloride, dodecyl trimethyl ammonium bromide, didecyl dimethyl ammonium chloride, and tetra butyl ammonium hydrogen sulfate, in goat milk using HPLC-MS/MS. Each sample was dissolved in hot water, extracted by ultrasonication followed by protein precipitation with acetonitrile, and separated using sodium chloride. Purification was performed using a Prime HLB SPE column before separation on a Hypersil GOLD C18 chromatographic column (100 mm×2.1 mm, 2.1 μm). Detection was conducted using electrospray ionization (ESI+) in selected reaction monitoring mode. Quantification of non-skimmed and skimmed goat milk powder samples was conducted using an external standard method specific to each blanked matrix type. The results demonstrated excellent linearity (correlation coefficients >0.999) within the concentration range of 0.01~5.0 μg/L for all six disinfectants, with detection limits (S/N≥3) and quantitation limits (S/N≥10) determined as 0.05 μg/kg and 0.10 μg/kg, respectively. Spiked recovery tests using goat milk powder samples yielded recoveries ranging from 97.07% to 105.6%, with relative standard deviations (n=6) between 0.987% and 4.576%. This method is highly sensitive, simple, and accurate for quantifying six disinfectant residues in goat milk powder, meeting the requirements for detection.
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2025,41(4):359-372, DOI: 10.13982/j.mfst.1673-9078.2025.4.0146
Abstract:
Nitrite is one of the most commonly used food additives, which imparts better flavour, texture and aroma to foods, preserves the reddish-pink colour of meat and prevents the risk of bacterial contamination of cured meat. However, the misuse and potential toxicity of nitrite pose a great threat to human health, so it is particularly important to develop effective and reliable methods for the detection of nitrite. Carbon-based nanocomposites have shown great potential in the field of electrochemical sensors due to their many excellent properties. In this paper, the mechanism of carbon-based nanocomposites for electrochemical detection of nitrite is introduced, the research results of carbon-based nanocomposites as electrocatalysts in nitrite sensing and detection were overviewed in different dimensions, the problems and challenges of electrochemical sensors of carbon matrix nanocomposites in nitrite analysis and detection are proposed, and finally, the future development trend of these materials is prospected.
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WANG Ying, ZHANG Zhifeng, REN Jingnan, FAN Gang, LI Mingzhe
2025,41(4):373-381, DOI: 10.13982/j.mfst.1673-9078.2025.4.0348
Abstract:
Sea buckthorn is a medicinal and food homologous plant, and its fruit is rich in active ingredients, mainly including vitamins, flavonoids, phenolic acids, polysaccharides, fatty acids, minerals and proteins. Studies have shown that sea buckthorn plays an important role in antioxidant, anti-aging, anti-tumor, hypoglycemic, immunomodulatory, intestinal flora-improving, cardiovascular diseases-alleviating, anti-inflammatory and muscle-building processes, and has a very broad application prospect in food, skin care products and pharmaceutical industries. In recent years, sea buckthorn has become the focus of research by scholars at home and abroad. However, there is a lack of systematic research on the active components and physiological functions of sea buckthorn. In this paper, the active ingredients, functional properties and application status of sea buckthorn reported in the domestic and foreign literature were systematically reviewed, aiming to provide a theoretical basis for the comprehensive development and utilization of sea buckthorn.
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LI Minglu, LIANG Feiyan, LIU Huawen, XIN Lina
2025,41(4):382-395, DOI: 10.13982/j.mfst.1673-9078.2025.4.0264
Abstract:
The presence of veterinary drug residues in animal-derived foods is an important factor affecting food safety, industrial safety, and international trade barriers. In view of the safety issue related to the veterinary drug residues in animalderived food, countries and organizations around the world have conducted extensive research, formulated corresponding regulatory requirements from a variety of fields, and innovatively developed veterinary drug production, processing and detection technologies, aiming to effectively solve the food safety problem of veterinary drug residues in the fields of veterinary drug research and development, animal production and breeding, supervision and control. Supervision and control represent the key link and important means to solve the safety issue related to the veterinary drug residues in animal-derived food, and the factors affecting the outcome of supervision and control mainly involve aspects such as laws and regulations, variety and scope, inspection and testing, and risk analysis. This article compares, summarizes and discusses the regulatory standards, varieties invovled, pre-treatment methods, analysis and testing techniques, and evaluation methods that affect the supervision and control of veterinary drug residues in animal-derived foods, in order to provide a reference for improving the supervision and control system of veterinary drug residues in animal derived foods and better addressing the food safety issues related to veterinary drug residues.
Volume 41,2025 Issue 4
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高欣晨, 於天, 祝文雪, 王雅慧, 任佳丽, 陈位三, 赵盈, 郑志刚, 柯达, 李先宽
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As a food additive strictly certified by the state, octacosanol is rich in herbal resources, in addition to a variety of pharmacological activities such as lowering blood lipids, anti-fatigue, and prevention of cardiovascular diseases. At present, the use of nanometer, microencapsulation, cyclodextrin encapsulation and other high-tech has effectively improved the bioavailability of octacosanol, and promoted its wide application in the fields of medicine, health care, food and feed. However, due to the late start of the research on octacosanol in China, coupled with the technical limitations, its related extraction process, resource development and large-scale production are yet to be studied in depth. In this paper, the natural plant resources of octacosanol are summarized, and their preparation, synthesis, in vivo absorption and metabolism, and pharmacological effects are reviewed; at the same time, the bibliometric method is applied to analyze the research trends and hotspots of octacosanol at home and abroad, to provide theoretical bases for the exploitation and utilization of octacosanol resources and the research and development of octacosanol products.
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The developmental delay, behavioral disorders and cognitive impairments caused by neurodevelopmental disorders bring enormous pain and disaster to infants and their families. Some active substances that can improve locomotion and neurodevelopment in infants and young children urgently need to be developed. 6"-Sialyllactose (6"-SL) is a human milk oligosaccharide (HMOs).It has the effects of improving intestinal health, anti adhesion, antiviral, and promoting brain development. This study investigated the effect of 6"-sialyllactose on promoting neural development and improving locomotion ability in Caenorhabditis elegans (C.elegans).The main results are as follows: within the range of 0.02-1.0 mg/mL, 0.56mg/ml 6"-SL can effectively prolong the paralysis life of nematodes;We have chosen 0.56 mg/ml 6"-SL to the follow researches based on the practical application of 6"-SL. 6"-SL can significantly improve the head swing frequency,pharyngeal pumping rate of CL4176, and improved average speed of N2. 6"-SL can significantly protect the morphology of cholinergic neurons in C.elegans on day 7 and day 11; In addition,6"-SL reduced the acetylcholinesterase activity by 22.60%±8.0%, while increasing the levels of various neurotransmitters in the nematode body: dopamine (DA) level increased by 148.71%, serotonin (5-HT) level increased by 72.17%, 4-aminobutyric acid (GABA) levels increased by 34.72%, while glutamate (Glu) levels increased by 68.47%. In summary, 6"-SL can effectively improve locomotion ability and neural development, providing theoretical support for the application of 6"-SL in infant formula and health products.
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By constructing a model of BPA-induced proliferation of MCF-7, we observed the effects of royal jelly products fermented by Lactobacillus plantarum N1 on the viability, migratory ability, invasive ability, and cell cycle and apoptosis of model BPA-MCF-7. BPA-MCF-7 were used as a model, and blank, control and drug groups were set up to detect changes in cell viability, cell migration, cell invasion ability and apoptosis and cycle before and after royal jelly fermentation; The changes in hypoglycemic activity of royal jelly before and after fermentation were also tested by ex vivo hypoglycemic activity. Compared with the control group, the cell proliferation ability of unfermented royal jelly and royal jelly ferment decreased, and royal jelly ferment significantly inhibited the growth of BPA-MCF-7. Compared with the control group, the cell migration and invasion rates of royal jelly fermentation were 67.06% and 79.00%, respectively, which could inhibit the invasion and migration ability of BPA-MCF-7. Flow cytometric results showed that royal jelly ferment induced apoptosis in BPA-MCF-7, which was mainly blocked in G2/M phase. In vivo hypoglycemic activity assay revealed that royal jelly fermentation exhibited stronger hypoglycemic activity than royal jelly unfermented. It was concluded that royal jelly could induce apoptosis of BPA-MCF-7 after fermentation, with stronger anticancer activity, and the hypoglycemic activity was also improved, which provided a certain theoretical basis for the development and utilization of royal jelly.
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Bonito is rich in nutrients and a variety of unsaturated fatty acids and vitamins, taurine and so on. However, due to the coarse muscle fiber and obvious fishy and sour taste, it leads to low consumer acceptance and low processing utilization. In this experiment, deacidifiers and binders were used to deacidify and bind bonito flesh, and the drying process was investigated after pressing and molding, with the aim of developing a palatable fish leisure food based on the improvement of the overly acidic taste of bonito. The results showed that the optimal ratio of compound deacidifier was 0.6 wt.% of sodium bicarbonate, 0.6 wt.% of sodium citrate, and 0.6 wt.% of sodium tripolyphosphate. The optimal additive amount of compound binder was 6 wt.% of tapioca starch, 3 wt.% of maltodextrin, and 1.5 wt.% of konjac gum. The optimal drying process of the fish tidbit was drying at 60℃ for 5 h, and sealing at room temperature for 1 h. Under these conditions, the tidbits were caramel-colored, moderately hard, and had the highest springiness and chewiness. In addition, with the increase of drying temperature, the types and contents of alcohols, aldehydes and pyrazines increased gradually. Hexanal promotes a fatty aroma, and substances such as 2,5-dimethylpyrazine and 2-ethyl-3-methylpyrazine provide a distinctive baking aroma to the final products. This study provides theoretical and technical support for the deacidification of bonito and the development of fish tidbit leisure food.
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Smoked food is popular with consumers because of its unique flavor and taste. The edible-grade liquid smoke has become a key ingredient in determining the flavor quality of smoked food with the liquid smoking technique application in smoked food processing. However, the lack of research on the basic theory and processing technology of liquid smoke has led to limited diversity and flavor in the Chinese market. Smoked food produced using liquid smoke often lacks the characteristic flavor and is prone to homogenization, which hinders the modern development of the smoked food industry. A profound comprehension of the mechanisms underlying the formation of volatile flavor compounds during the preparation of liquid smoke, as well as the exploration of regulatory pathway, is crucial for enhancing the quality of liquid smoke. This article starts from the process of liquid smoke, the factors affecting the formation of volatile flavor compounds in liquid smoke were discussed from the aspects of type, moisture content and particle size of raw material, oxygen content, processing temperature, and refining method, to provide new ideas for the directional control of the production of high-quality edible-grade liquid smoke products
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ZHU Li, LIU Wei, HE Yuxing, YU Jinghe, BAI Gaowa, WU Yundalai
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In this study, the fungi in milk and traditional fermented dairy products in the area of Bahrain Right Banner, Chifeng City, were used to analyse the fungal diversity by Illumina Miseq technology, and the fungal functions were predicted and analysed by FUNGuild. The results showed that the dominant fungal genera in milk were Clavispora; in urum, Geotirchum, Unclassified_f_Dipodascaceae; and in hurood, Unclassified_f_Metschnikowiaceae, Clavispora and Issatchenkia; and Geotirchum, Dekkera, Apiotrichum, Cutaneotrichosporon, and Unclassified_o_Saccharomycetales for tarag. Compared to milk, the fungal genera associated with pathogenicity in Urum, Hurood, and Tarag are Trichosporon, Candida decreased in relative abundance and the percentage of beneficial fungi increased, which shows that fermentation is effective in reducing pathogenic fungi and enriching beneficial fungi. The relative abundance of Geotrichum, Clavispora, Dekkera, Apiotrichum and Unclassified_o_Saccharomycetales in the composition of the fungal flora at the genus level were significantly different (P < 0.05). In summary, fermentation causes significant changes in fungal community structure and different fermentation processes have different effects on the composition of fungal flora in dairy products. The results of FUNGuild gene function prediction showed that the main nutritional modes of milk were saprotrophic and pathotrophic, including saprotrophic fungi and animal pathogenic fungi; the nutritional modes of both Urum and Hurood were saprotrophic and included unclassified saprotrophic fungi; the main nutritional modes of Tarag were saprotrophic and pathotrophic. Ger had the same main trophic pattern as milk, but included undefined saprophytic bacteria, soil saprophytes, and animal pathogenic bacteria. The results of this study are important for assessing the product quality and fungal structure of milk and traditional fermented dairy products in the Bahraini Right Banner region.
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Highland barley bread is a kind of novel whole-grain bread, was deeply loved by people. Sensory evaluation, texture analysis, electronic nose combined with gas ion mobility technology were used to analyze the quality difference and volatile flavor compounds of two kinds of bread (fermented rice wine and barley bread, sweet bread). ROAV and OPLS-DA were used to screen the differential compounds between the samples. Sensory evaluation showed that the two breads were significantly different in the odor dimension. Sweet bread has a large specific volume; The results of electronic nose showed that the overall flavor of the two kinds of bread was quite different, and the response value of glutinous rice barley bread on the sensor was higher than that of ordinary sweet bread. The results of GC-IMS showed that a total of 41 compounds were identified in the two kinds of bread, among which alcohols and aldephdes were the main flavor substances. The addition of glutamic grains and barley significantly increased the content of esters and alcohols in the samples, and decreased the content of ketones (P<0.05). A total of 13 key compounds (ROAV>1) were screened by ROAV, and the common compounds were isoamylol-D, isoamylol-M, 2, 6-dimethylpyridine, octanone, ethyl acetate-D, butylbenzene. These results indicated that these six compounds could be used as the different compounds to distinguish the mash and highland barley bread from ordinary sweet bread. Through Spearman correlation, it was found that isoamylol-D, 2, 6-dimethylpyridine, butylbenzene, ethyl acetate-D had a high positive correlation with the T and P sensors of the electronic nose. This study provided data support and reference for the reasonable differentiation of different bread types and the development of new whole grain bread.
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In order to clarify the effects of different packaging methods on the fresh-keeping effect of baby cabbage, baby cabbage was taken as test material and put into 4 °C cold storage after harvest, after pre-cooling for 24 hours, and was stored in a foam box(CK), a foam box containing the refrigerant(T1) , a temperature-controlled box(T2) and a temperature-controlled box containing the refrigerant(T3), the physiological indexes, nutritional quality and active oxygen metabolism related indexes were measured regularly. The results showed that At 42 days of storage, the contents of chlorophyll, Vc and soluble protein in T3 group were 0.016 mg/g, 34.38 mg/100 g and 1.34 mg/g, respectively, which were significantly higher than those in other treatment groups (P<0.05). In addition, T3 treatment inhibited the respiration intensity and ethylene production rate during storage, postponed the time of ethylene peak, delayed the increase of weight loss rate, inhibited the contents of MDA and H2O2, and kept the activities of POD, SOD and CAT at a high level, PPO activity was kept at a low level, which effectively maintained the storage quality and extended the storage period of baby cabbage. The cluster analysis of indicators during the storage period of baby cabbage showed that the package of temperature-controlled box with inner refrigerant was more beneficial to the preservation of baby cabbage. To sum up, afterharvest baby cabbage, use a temperature-controlled box with inner refrigerant and store it at 4 ℃, which has the best fresh-keeping effect, and can provide a new idea for the transportation and storage of baby cabbage.
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Yunjun Yang, Chunlin Nie, Tong Gao, Junyi Xiang, Yongqiang Zhou, Jin Lin, Weizheng Sun
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The aim of this paper was to investigate the effects of L-cysteine (CYS), soy peptide (SPP) and soy protein isolate (SPI) on the quality of phenolic Cantonese sausage. Tea polyphenols (TP) are natural antioxidants in meat products, which have good ability to reduce the residual nitrite. However, the addition of phenolic compounds also has negative effects on the quality of meat products, such as the increased hardness of meat products. To improve the texture and sensory characteristics of phenolic Cantonese sausage, this study added food components containing free thiol groups, such as SPI, SPP and CYS, to Cantonese sausage, and explored their effects on the physical properties, color, sensory quality and nitrite residue of Cantonese sausage. The results showed that after complexing with TP, SPP and CYS could reduce the hardness of phenolic sausage, and sausage added with SPP and TP had the highest a* (10.42) and b* (8.44) values. In terms of sensory characteristics, there was no significant difference in other sensory characteristics except redness between treated groups and blank group. The nitrite residue in sausage was decreased by 75% after adding TP, and CYS also had a certain ability to reduce nitrite residue. The sausage added with TP and CYS had the lowest nitrite residue of 4.40 mg/kg. Therefore, CYS or SPP is a good quality improver for Cantonese sausages with polyphenols.
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REN ER FANG, 李锆, 黄燕婷, 黄小婷
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The objective of this study was to investigate the effects of different vacuum concentration temperatures on sensory quality of concentrated Orah mandarin juice. Changes in color, taste and volatile components of different vacuum concentrated Orah mandarin juice were analyzed by colorimeter, electronic nose, electronic tongue and headspace solid-phase microextraction-gas chromatography-mass spectrometry. The results showed that the color indexes L*、a*、b*、△E and YI of the three kinds of concentrated juices were significantly increased compared with the original juice, while the color indexes b*、△E and YI of the restored juice in the vacuum three-stage gradient cooling concentration group were not significantly changed. The astringency, saltiness and sweetness of the three kinds of restored Orah mandarin juice were significantly lower than those of the original juice. The relative contents of terpenes were higher in the volatile flavor substances of three kinds of concentrated Orah mandarin juice. The relative contents and types of volatile substances in the concentrated juice were changed by heating concentration. In the vacuum three-stage gradient cooling concentration group, the quantity and relative content of hydrocarbons increased by 6 kinds and 22.25%, respectively, and the newly added volatile components, such as β-pinene (9.08%), trans-caryophyllene (2.22%) and β-ocimene (1.17%) gave the juice richer aroma components. The results of comprehensive evaluation and cluster analysis showed that the color and flavor quality of the Orah mandarin juice prepared by vacuum three-stage gradient cooling concentration could be preserved well.
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文英杰, 姜永华, 刘海伦, 史发超, 蔡长河, 欧良喜, 严倩
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To characterize the aroma compounds of the new lychee cultivar, headspace solid-phase microextraction (HS-SPEM) combined with gas chromatography-mass spectrometry (GC-MS) technology was used to analyze the fruit aromas of ‘Liniangxiang’ and the common cultivars ‘Guiwei’, ‘Nuomici’, and ‘Fengshanhongdenglong’. Discriminant models were established using orthogonal partial least squares discrimination analysis (OPLS-DA). Characteristic aroma compounds of ‘Liniangxiang’ were identified based on their variable importance in projection (VIP), fold change (FC), and odor activity value (OAV) values. The results showed that a total of 645 aroma compounds belonging to 16 chemical classes were detected in the four varieties, with terpenes identified as the predominant compounds. 391 distinct volatile compounds were identified using VIP and FC values. Further screening based on OAV>1 revealed 41 characteristic aroma compounds. Cluster heat map analysis indicated that these 41 compounds could be categorized into 4 distinct regions. Among them, region I contained 18 characteristic aroma volatile compounds such as 3-mercapto-3-methylbutyl formate ester, trans-2-nonanal, trans-2,cis-6-nonadienal, δ-cadinene, and p-cresol, which effectively distinguished ‘Liniangxiang’ from the other three varieties. This distinction may contribute significantly to the unique flavor of ‘Liniangxiang’. This study provides valuable references for promoting and utilizing the new lychee variety.
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To explore the suitability of different jujubes varieties for candied jujubes processing, nine representative varieties of fresh jujubes were selected, the physicochemical, sensory and nutritional properties of jujubes and candied jujubes were measured and analyzed, and comprehensive quality evaluation was conducted by combining principal component analysis (PCA) and correlation analysis (CA). There were significant differences in physicochemical and nutritional indexes between jujubes and candied jujubes (P<0.05), the coefficient of variation (CV) of fresh jujube indexes ranged from 1.89% (b* value) to 68.83% (sucrose content); however, CV values of all indexes in candied jujube were all above 10%, except total sugar and sucrose, the CV values of other indexes increased. The CV of total sugar was the lowest (10.09%) and CV value of hardness was the highest (80.10%). By using PCA, the indicators were reduced to four factors, with a cumulative contribution ratio of 86.83%. The ranking scores of candied jujube was as follows: “Wuhezao” > “Xinjianghuizao” > “Zanhuangdazao” > “Fupingdazao” > “Taianlizao” > “Jinsidazao” > “Jinsixiaozao” > “Shanximuzao” > “Xianwangzao”. Further through the principal component and sensory evaluation score (ranking:“Taianlizao” > “Wuhezao” > “Fupingdazao” > “Jinsidazao” > “Zanhuangdazao” > “Xianwangzao” = “Xinjianghuizao” > “Shanximuzao” > “Jinsixiaozao”) of the comprehensive analysis, “Taianlizao”、“Zanhuangdazao”、“Fupingdazao” and “Jinsidazao ”were finally selected as suitable varieties for processing candied jujube, which could provide the reference basis for specialized material selection for candied jujube processing.
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吴宗俊, 赵忠云, 徐慧, 韩嵊峻, 郝宗围, 杜逸群, 肖亚庆, 刘英男, 刘抗, 王永泉, 李诗义, 郑明明, 周裔彬, 余振宇
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In this paper, the effects of different cryovial ball milling treatment times on the structure and physicochemical properties of sorghum starch were explored. Taking sorghum starch as the research object, the effects of different ball milling treatment times on the particle size distribution, microstructure, crystal structure, short-range ordered structure, thermodynamic properties, and rheological properties of sorghum starch are analyzed. The results showed that as the ball milling time increased, the sorghum starch particles were destroyed and the particle size decreased; The relative crystallinity of starch particles decreased from 17.86% to 2.91%, the half width of the Raman spectrum at 480cm-1 increased from 16.37 to 19.99, and the ratio of the infrared absorption peak at R1047/1022 decreased from 0.81 to 0.75. The hydrogen bonding structure inside the starch was disrupted, and the short-range ordering was reduced; In terms of physical and chemical properties, the water absorption index of sorghum starch significantly increased, from 0.75g/g to 4.81g/g. The gelatinization characteristic parameters of starch show a decreasing trend, with the enthalpy value ΔH decreasing from 9.82 to 0.22J?g-1, and the gelatinization degree significantly increasing. After ball milling treatment, the polarization characteristics of starch gradually disappear, and the storage modulus and loss modulus both decrease. The results of this study provide a theoretical basis for the practical application of ball milled sorghum starch.
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全鑫瑶, 邵千朔, 黄桂丽, 马佳佳, 李昊聪, 隋思瑶, 王毓宁
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To explore the effect of low voltage electrostatic field（LVEF）and ice temperature (IT) on the fresh-keeping quality of peach, the changes of appearance, sensory, nutritional quality and associated enzyme activity of peach fruit from 0 to 15 days under four different storage conditions were investigated: low temperature（LT） storage (8±0.5℃), low temperature + low voltage electrostatic field storage (8±0.5℃, 150V), ice temperature storage (-0.5±0.5℃) and ice temperature + low voltage electrostatic field storage (-0.5±0.5℃, 150V). The results showed that the maintenance ability of different treatments on appearance quality, sensory quality and nutritional quality of fruit was LT < LT+LVEF < IT < IT+LVEF, indicating that LVEF combined with ice temperature treatment had the best preservation quality of peach fruit. On day 15, the activities of PG, PME, β-gal and LOX enzymes related to fruit softening, ripening and senescence in IT+LVEF group were the lowest, while the activities of SOD and POD enzymes were the highest. In addition, the correlation analysis of each index showed that the overall correlation between the fresh-keeping quality and related enzyme activity of peach was the weakest under the condition of low voltage electrostatic field and ice temperature. In summary, as a physical preservation method, low-voltage electrostatic field (150V) and ice temperature (-0.5±0.5℃) treatment can effectively inhibit the quality deterioration during storage and extend the shelf life of peaches.
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Lan Hong, Xu Dingyun, Luo Xier, Li Chuan, Cui Kuiqing, Li Ling, Liuqingyou, Zeng Xinan, Qi Hao
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To investigate the changes in volatile compounds during the preparation of Double-Layer Steamed Milk Custard (DLSMC), the volatile substances at four key stages—raw material stage (group A), boiling stage (group B), cooling stage (group C), and steaming stage (group D)—were analyzed using electronic nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that methyl compounds, alcohols, ketones, and aldehydes, were significantly different volatile components across the stages (P<0.01). A total of 38 compounds were identified by HS-GC-IMS, including esters, alcohols, ketones, aldehydes, ethers, acids, and pyrazine derivatives. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) indicated that the boiling and steaming stages were the main stages for changes in volatile compounds. In the boiling stage (B group), the unpleasant flavor of 1-pentanol in the raw buffalo milk was significantly reduced (P<0.05), while the levels of 2-butanone, 2-butanol, dimethyl sulfide, and other compounds were significantly increased (P<0.05). In the steaming stage (group D), the levels of 2-pentanone, 2-heptanone, acetone, and diallyl disulfide significantly increased (P<0.05). Ultimately, the DLSMC exhibited flavor characteristics such as grassy, oily, fruity, milky, sweet, buttery, fruity, and roasted nut aromas.
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WANG Rong, WANG Huaihu, WEI Yuqin
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The effects of high-energy electron beam irradiation on the physicochemical properties and anti-fatigue activity of polysaccharides from cultivated Ganodema lingzhi (GLP) were investigated. GLP was extracted using the water extraction and alcohol precipitation method, and was then purified through ion exchange chromatography and gel filtration chromatography. Different doses of high-energy electron beam irradiation were applied to the GLP, and its physicochemical properties were characterized using scanning electron microscopy and infrared spectroscopy. A weight-loaded swimming model was used to induce exercise fatigue in rats, which were then administered GLP via gavage to verify its anti-fatigue effects. The results showed that the weight-average molecular weight of GLP was 1.87 × 106 u, with an average particle size of 779.42 nm, and the anomeric carbon was in the β-configuration. As the irradiation dose increased, the molecular weight and particle size of GLP initially increased and then decreased, indicating a transition from cross-linking to depolymerization. GLP treated with 20 kGy irradiation was found to significantly increase liver glycogen content (by 31.37%) and muscle glycogen content (by 52.94%) in fatigued rats, while blood urea nitrogen content was reduced (by 41.67%) and serum lactic acid content was lowered (by 43.75%). Additionally, the irradiated GLP was shown to enhance the activity of endogenous antioxidant enzymes in rat mitochondria and reduce malondialdehyde accumulation. Compared to the positive control (rhodiola rosea glycoside), GLP treated with 20 kGy irradiation demonstrated superior anti-fatigue effects. Therefore, an appropriate dose of high-energy electron beam irradiation was deemed an ideal method for modifying GLP.
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Red kidney bean cells were isolated under atmospheric pressure hydrothermal treatment with varying temperatures and incubation time to elucidate the effects on the structural and in vitro digestibility of starches in cells. A comprehensive analysis was conducted using a combination of morphological analysis, X-ray diffraction, thermal properties, and in vitro simulated digestion methods. The results indicated that the red kidney bean cells isolated under 80~100 ℃ all maintained morphological integrity. The starch within cells was not fully gelatinized, and the crystal structure was partially disrupted, retaining a certain degree of relative crystallinity (12.97%-16.54%). Compared to processing duration, temperature imposed a more significant impact on the starch crystal structure. As the hydrothermal treatment temperature increased (80~100 ℃) and duration extended (25~45 min), the intracellular fluorescence intensity of FITC-dextran intensified, the in vitro starch digestibility increased from 56.25% to 69.25%. At 80/90 ℃, cell wall permeability would predominantly influence the starch digestibility properties. While, both cell wall permeability and starch crystallinity would simultaneously affect the starch digestibility in cells when the temperature rose to 100 ℃. Therefore, by modulating the temperature and duration of atmospheric pressure hydrothermal processing, the digestive properties of starch contained in red kidney bean cells can be effectively regulated. This study helps to reveal the changes in the nutritional characteristics of starch components in legumes during thermal processing, providing theoretical guidance for the development of legume-based functional foods.
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In order to understand the differences in the contents of lactic acid and ethyl lactate isomers in baijiu (Chinese liquor) of different flavor types, a separation method for directly determining the lactic acid and ethyl lactate isomers in baijiu was established, and the content rules were analyzed. It was shown by the results that the enantiomers of lactic acid had a linear relationship within the range of 0.02 - 0.6 g/L; the enantiomers of ethyl lactate had a linear relationship within the range of 0.01 - 2.5 g/L. Significant differences existed in the optical rotation contents of lactic acid and ethyl lactate in baijiu of different flavor types. In Maotai-flavor baijiu, the contents of D-lactic acid and L-lactic acid were relatively high, with the average mass concentrations being 1.348 g/L and 0.440 g/L respectively. The average mass concentrations in Luzhou-flavor baijiu were 0.402 g/L and 0.244 g/L respectively, and those in Fen-flavor baijiu were 0.161 g/L and 0.042 g/L respectively. In Maotai-flavor baijiu, the contents of D-ethyl lactate and L-ethyl lactate were relatively high, with the average mass concentrations being 1.280 g/L and 0.283 g/L respectively. The average mass concentrations in Luzhou-flavor baijiu were 0.592 g/L and 0.352 g/L respectively, and those in Fen-flavor baijiu were 0.211 g/L and 0.038 g/L respectively. All in all, the method was simple to operate, with high precision and accuracy, and was applicable to the determination of the optical rotation of lactic acid and ethyl lactate in baijiu. The differences in the optical rotation contents of lactic acid and ethyl lactate in baijiu of different flavor types were clarified, providing data support for further exploring the flavor formation mechanism of baijiu.
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孙明哲, 孙亚琴, 闫琳, 徐淑妹, 张宇航, 王朝阳, 李晓燕
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In this paper, the preparation process of Cryptotympana Atrata Peptide (CA-Peptide) was optimized, and the immunomodulatory activities of CA-Peptide and Cryptotympana Atrata Protein (CA-protein) were compared. The optimal preparation process: 4% alkaline proteinase 37071 (m/m) and 4% trypsin enzymolysis (m/m), 5% substrate concentration (m/m), initial pH 10.5, enzyme temperature 50℃, two kinds of protease enzymolysis for 1.5 hours respectively. Animal experiments showed that the related indexes of immunocompromised mice induced by cyclophosphamide all could be improved in different degrees by CA-Peptide and CA-Protein. At the same dose, the spleen index and proliferation rate of splenic lymphocytes in CA-Peptide group (2.40 mg/g and 51.07%, respectively) were significantly (P<0.05) higher than those of CA-Protein group. The immunoglobulin G, immunoglobulin A, immunoglobulin M, tumor necrosis factor-α, interleukin-4 and interleukin-10 in CA-Peptide group (701.67, 299.19, 239.88, 20.11, 33.86 and 71.15 ng/L, respectively) were significantly (P<0.05) higher than those of CA-Protein group. The thymus index and serum interferon-γ in CA-Peptide group (1.36 mg/g and 36.26 ng/L, respectively) were significantly (P<0.05) lower than those of CA-Protein group. There was no significant difference in natural killer cell activity and serum interleukin-2 level between CA-Peptide group and CA-Protein group (P > 0.05). In conclusion, the enzymatic hydrolysis process significantly changes immunomodulatory activity of CA-Protein, and the product CA-Peptide has better improvement on many immune indexes than CA-Protein.
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Liang Xia Lu Xin Meng Tingting, luxin, meng ting ting
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Millet and chickpea, rich in unsaturated fatty acids and dietary fibers, were utilized as partial substitutes for wheat flour in the production of peach shortbread, enhancing its flavor, taste, and nutritional value. This study investigated the effects of the substitution ratio and amount of millet-chickpea blended flour, as well as the inclusion of shortening, composite low-sugar substitute, and water, on the sensory evaluation, crispiness, hardness, and spread factor of the peach shortbread. Orthogonal experimental design was applied to optimize the preparation process of sucrose-free millet-chickpea peach shortbread. In parallel, accelerated oxidation tests were conducted to predict its shelf life. The results revealed optimal conditions to be a millet-to-chickpea flour substitution ratio of 2:1 at 35% substitution level, 35% shortening, 30% composite low-sugar substitute, and 15% water. Baking at 190°C top heat and 140°C bottom heat for 17 minutes yielded peach shortbread with a golden hue, crisp texture, sweet aroma, and harmonious millet-chickpea flavors. Under these conditions, the crispiness index reached 124, hardness measured 522, spread factor was 4.39, and the sensory score achieved 89 out of 100. Accelerated oxidation tests at 35°C and 45°C estimated a shelf life of 64 days for the product stored at 25°C.This research provides a foundational approach for enhancing the quality characteristics of crisp biscuits and predicting their shelf life, offering valuable insights for future product development and optimization.
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Optimization of Extraction Process and Enzyme Inhibitory Activity Control of Polysaccharides from Chinese Yam under Ultrahigh Pressure Combined with Lactic Acid Bacteria Fermentation
ZHOULISHAN, XIAOCHENGYI, ZHANGRUIFEN, LIANGSHAN, DONGLIHONG, HUANGFEI
Abstract:
In order to promote the efficient preparation and utilization of Chinese yam polysaccharides, an extraction process of Chinese yam polysaccharides with ultrahigh pressure combined with microbial fermentation was established, and the enzyme inhibitory activity of Chinese yam polysaccharide was investigated in this study. With fresh yam as raw material, from 9 different strains, Lactiplantibacillus plantarum subsp. plantarum were selected as the subsequent fermentation strains. Based on the single factor experiment, the L18(37) orthogonal table design was used to optimize the ultrahigh pressure and lactic acid bacteria fermentation collaborative extraction process of yam polysaccharide to determine the optimal extraction conditions: inoculation concentration 5%, fermentation time 2 days, solid-liquid ratio 1：5 (m/V), extraction pressure of 500 MPa, holding time 10 min. With these conditions, the extraction yield of polysaccharides was 9.23% and the obtained polysaccharides exhibited significant α-amylase inhibitory activities (7.48 mg·mL-1) and pancreatic lipase inhibitory activities(7.07 mg·mL-1). The results showed that the extraction process of ultrahigh pressure combined with lactic acid bacteria had the potential to produce polysaccharide of Chinese yam with high yield and enzyme inhibitory activity. This study can provide a way for the development and utilization of Chinese yam.
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Liquid-State Fermentation of Pu-erh Tea Blended with Grape Pomace by Aspergillus tubingensis: Process Optimization and Compositional Changes
YIN Yuanbin, PAN Lingyu, YU Zhiyuan, WANG Qiuping
Abstract:
The effects of grape pomace on the flavor profile of Pu-erh tea fermented by Aspergillus tubingensis in liquid-state fermentation were investigated. A blended system of sun-dried green tea leaves and instant grape pomace powder was applied, fermentation parameters were optimized through single-factor experiments and the response surface methodology. The dynamic changes of key physicochemical indices including pH, color difference, total carbohydrates, proteins, total polyphenols, and theabrownins during optimal fermentation conditions were systematically examined. The optimal parameters were determined as follows: 0.03 g·g-1 instant grape pomace powder, solid-to-liquid ratio of 1 g to 30 mL, fermentation duration of 144 h, and spore inoculation concentration of 1×10? CFU/mL. Under optimal conditions, after 144 h fermentation: The tea infusion pH increased from 4.66 to 5.73; Theabrownin content rose from 1.89 g·L?1 to 5.40 g·L?1, and protein content increased from 0.06 g·L?1 to 0.10 g·L?1, both showing an upward trend. In contrast, total polyphenol content decreased from 6.10 g·L?1 to 2.76 g·L?1, and total carbohydrate content declined from 1.78 g·L?1 to 0.96 g·L?1, both showing a downward trend. The L* value of the tea infusion declined, while the a* and b* values increased, resulting in a darker, redder hue. These findings offer a theoretical basis for the efficient development of flavor-enhanced, grape pomace-blended Pu-erh tea using liquid-state fermentation.
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Preparation and Quality Evaluation of Hollow Salt Particles of Ruditapes Philippinarum
Abstract:
In order to address the technical bottlenecks of poor flowability, low dissolution efficiency, and hygroscopic agglomeration tendencies existing in traditional table salt and hollow salt powder, and to overcome the constraints imposed by conventional aqueous wetting agent granulation technology on the structural integrity of salt particle hollow cores, salt particles with stable hollow cores were successfully fabricated in this study using an anhydrous ethanol-based wet granulation technique. The physical properties of the particles were systematically characterized through density measurements, dynamic conductivity monitoring, and humidity-controlled accelerated testing, while their flavor profiles and sensory attributes were analyzed using an electronic nose system and a standardized sensory evaluation protocol. Results demonstrated that, compared to hollow salt powder, the bulk density and tapped density of hollow salt particles were increased by 23.63% and 8.11% respectively, compressibility and angle of repose were decreased by 36.98% and 47.32%, with a 20.77% reduction in hygroscopicity being achieved. Relative to conventional salt particles, the dissolution rate of hollow salt particles was accelerated by 64.71%, and sensory scores for peak saltiness intensity and release rate were enhanced by 36.72% and 31.01%, respectively. The dissolution kinetics optimization and moisture barrier functionality of hollow salt particles were synergistically enhanced through the enlargement of specific surface area and optimization of interfacial morphology. A precise balance between immediate saltiness release and prolonged flavor perception was achieved by their structural characteristics, and novel strategies were provided for the development of specialty functional salts, such as low-sodium salt and flavor carrier salt.
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Optimization of Salt reduction Technology for Extruded Flavouring Noodles
毛冰冰, 王煦松, 黄旭辉, 何敏, 张富重, 李库, 郭辉, 沈硕, 秦磊
Abstract:
Extruded flavouring noodles, also known as spicy strips, are widely recognized for their unique taste; however, the high salt content is considered a potential health risk. In this study, the deterioration in quality of reduced-salt spicy strip blanks during storage was addressed, and the product quality was optimized through the addition of improvers. The single factor combined with orthogonal test was used to analyze the texture and sensory indexes of spicy strip blanks, and the optimal formula of the compound improver was determined (10% glutinous rice flour, 1% yeast dietary fiber, 0.6% soybean lecithin, and 6% crystalline fructose). The optimization effect of the compound improver on salt-reduced spicy strip blank was evaluated under accelerated storage conditions at 37°C. It was observed that, during storage, although certain indices differed between the salt-reduced spicy strip blanks with the compound improver and the non-salt-reduced blanks, compared to the 40% salt-reduced blanks, an improvement of 39.56% in hardness change and an increase of 4.73% in water content were achieved. Through Fourier-transform infrared spectroscopy analysis, it was revealed that the peak intensity ratio of (1045/1022) cm?1 in the group with the compound improver was lower than that of the control group with 40% salt reduction. It was suggested that the starch molecular rearrangement in the salt-reduced spicy strip blanks during storage was effectively prevented by the compound improver, the ratio between ordered and disordered structures during aging was reduced, and the starch aging phenomenon was delayed. In conclusion, the hardening and aging of salt-reduced spicy strip blanks during storage were effectively slowed down by the compound improver, thereby providing a theoretical basis for the optimization of salt-reduced technology.
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Comparison of Efficient Extraction Method for Sesame Allergen for Mass Spectrometry Detection
Li Jing, Yu Ning, Kang Wenhan, Wan Yang, Zhang Jiukai, Ge Yiqiang, Chen Ying
Abstract:
Sesame is one of the eight major allergic foods. In recent years, with the increasing sales of sesame and its products, the number of allergic patients caused by sesame has gradually increased. Therefore, it is particularly important to detect sesame. The accurate detection of allergens could be achieved by mass spectrometry, and efficient extraction of allergen proteins is the prerequisite and foundation. At present, sesame oil by-products or raw sesame are mainly used to optimize the extraction of sesame protein. To further study the extraction method of sesame allergen protein in processed food, raw sesame and processed sesame products were used as samples to optimize the extraction of sesame protein in the study. Based on the identification results of mass spectrometry in the crude protein extract, the optimal extraction method for sesame protein in processed products was determined. The results showed that sesame protein from processed products could be effectively extracted using the solution (50 mmol·L-1 Tris-HCl+7 mol·L-1 urea+2 mol·L-1 thiourea+wt.4% CHAPS, pH=8.5) for shaking and ultrasound for 40 minutes. Even for processed sesame, the protein extraction concentration could reach over 20 mg·mL-1. Sesame protein in processed products could be extracted efficiently by using the extraction conditions, which provides technical support for the trace detection of sesame allergens by mass spectrometry, and helps to establish the label identification of sesame allergens.
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3D printing technology and quality change of Sichuan-flavored rice products
Li Junqi, Jia Jinping, Zhang Lijia, liuyuntao, Zeng Zhen
Abstract:
To enhance the printability of traditional rice products and diversify their varieties, this research verified the printability of japonica rice and indica rice doughs, as well as those with the addition of three types of oil (rapeseed oil, red pepper oil, and green pepper oil), through rheological analysis. Moreover, the feasibility of 3D printing Sichuan-flavored rice products was further confirmed by FT-IR and TPA analyses. The experimental results indicated that when the water content increased from 80% to 85%, the apparent viscosity of japonica/indica rice doughs decreased significantly, and the storage modulus G' declined conspicuously. When the shear rate was greater than 1 s-1, the apparent viscosity of japonica/indica rice tended to stabilize. Additionally, the FT-IR and TPA results demonstrated that after adding 8% rapeseed oil, pepper oil, and green pepper oil, a new characteristic peak of ester groups emerged at 1700 cm-1, and compared with the control group, the hydrogen bond binding strength was enhanced. The hardness of rice products with added oil was significantly lower than that of the blank group, while the chewiness, elasticity, and adhesiveness were all improved. Particularly, the rice products containing 8% oil exhibited more significant effects than other groups. The experiment confirmed that the synergy of 85% water content and 8% oil content could significantly improve the printing accuracy. The conclusion of this research is that the combination of 85% water content, 8% oil content rice flour doughs, and 3D printing technology has innovated the production process and texture flavor of Sichuan-flavored rice products. This not only holds the potential to achieve customized production of Sichuan-flavored rice products but also provides superior dietary options for patients with celiac disease.
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Comparative Analysis of Steam-Flaked Corn on the Flavor of Simmental Cattle
lixiaodong, 查干其其格, 王越男, 付雅玲, 包颖
Abstract:
Thirty Simmental beef cattle with similar body weights were randomly assigned to three groups: Group I received a diet containing 100% steam-compressed flake corn, Group II received a diet containing 50% steam-compressed flake corn, and the control group received a diet without steam-compressed flake corn. The amino acid content, fatty acid profiles, and volatile flavor compounds in beef from cattle fed different proportions of steam-compressed flake maize were analyzed using an amino acid analyzer and gas chromatography-mass spectrometry (GC-MS) to elucidate the effects of steam-compressed flake maize on beef flavor. The results showed that increasing the proportion of steam-compressed flake corn in beef cattle diets significantly increased the contents of amino acids, fatty acids, and volatile compounds in beef and significantly improved beef flavor (P<0.05). The total amino acids increased from 40.06 mg/100g in the control group to 44.40 mg/100g in Group I. The monounsaturated fatty acid content in Groups I and II was 81.82% and 44.03% higher than that in the control group, respectively. Additionally, C18:2n6t (trans linoleic acid) was detected only in Group I at 1.65 mg/100g. The relative contents of various volatile flavor compounds differed among the three groups. For example, ketones had the highest relative content of 7.64% in Group I. Additionally, trans-2-undecenol, which has a greasy and sweet aroma, was detected only in Group I at 0.19%. These results indicate that beef flavor improved significantly with an increased proportion of steam-compressed flake corn in beef cattle diets.
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Protective Effects of Kaempferol-3-O-Rutinoside Against H2O2-Induced Oxidative Stress Injury in HepG2 Cells
JIAO Wenya, NIU Xuemei, LIU Shuyu, FENG Jiahui, WANG Xianghong
Abstract:
To investigate the protective effects of kaempferol-3-O-rutinoside (K3R) against H2O2-induced oxidative damage in HepG2 cells, the regulatory mechanism was systematically analyzed by an in vitro model. Following pre-treatment with 10, 20, and 30 μmol·L-1 K3R for 24 h, the cells were exposed to 400 μmol·L-1 H2O2 for 4 h. Cellular viability, reactive oxygen species levels, oxidative damage status, and antioxidant capacity were assessed across experimental groups. Apoptosis was evaluated using Annexin V-FITC/PI staining and TUNEL assays. Western blotting was performed to analyze the expressions of antioxidant proteins (HO-1, NQO1), apoptosis-related proteins (Bax, Caspase3, Bcl-2), and key components of the MAPK/NF-κB signaling pathway. The results demonstrated that cell viability was significantly increased to 99.93% in the K3R-protected groups, accompanied by reduced ROS levels approaching normal ranges, enhanced antioxidant enzyme activity, and effective suppression of apoptosis. The protein expression of HO-1, NQO1, and Bcl-2 was upregulated, whereas Bax and Caspase3 expression was downregulated. Furthermore, phosphorylation of P38, JNK, ERK1/2, and NF-κB p65 in the MAPK/NF-κB pathway was effectively inhibited. In summary, K3R alleviates H2O2-induced oxidative damage in HepG2 cells by suppressing MAPK/NF-κB pathway activation, enhancing the antioxidant capacity and regulating apoptosis-related proteins. It provides a theoretical basis for its application in the development of antioxidant functional foods and drugs.
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Changes in Intestinal Flora and Its Metabolism of Weanling Mice under the Intervention of 1,3-Dioleic Acid-2-Palmitic Acid Triglycerides
Abstract:
The study was conducted to investigate the effects of 1,3-dioleoyl-2-palmitoyl-glycerol (OPO) on gut health in weaned mice. Weaned mice were fed for 4 weeks and compared across three groups: the control group (CON group), the low-dose OPO group, and the high-dose OPO group. Various indicators were analyzed, including serum inflammation levels, intestinal tissue morphology, gene expression of tight junction proteins, intestinal permeability markers, gut microbiota diversity, and changes in short-chain fatty acids (SCFAs). The results showed that compared to the CON group, the serum levels of TNF-α and IL-1β in the LOPO group were reduced by 9.05% (P<0.01) and 9.71% (P<0.05), respectively; while in the HOPO group, the reductions were 10.71% (P<0.001) and 7.84%. The relative mRNA expression of claudin-1 in the LOPO group increased by 31.37% (P<0.05) compared to the CON group, whereas in the HOPO group, it increased by 38.24% (P<0.001). Additionally, serum LPS levels in the LOPO and HOPO groups decreased by 8.43% and 8.66% (P<0.05), respectively, compared to the CON group. Furthermore, dietary OPO regulated the gut microbiota composition, increasing the relative abundance of Akkermansia, Dubosiella, and Bifidobacterium, while decreasing the relative abundance of Desulfovibrio. SCFA results indicated that compared to the CON group, the contents of acetic acid, propionic acid, butyric acid, and valeric acid in the LOPO group increased by 162.32%, 72.7%, 216.24%, and 25.2%, respectively; in the HOPO group, they increased by 160.68%, 74.58%, 163.85%, and 23.03% (P<0.001). In conclusion, dietary OPO may enhance intestinal barrier function and inhibit systemic inflammatory responses in weaned mice by modulating gut microbiota and related SCFA metabolism, providing a theoretical basis for targeted regulation of gut microbiota by OPO.
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Preparation of Zn-MOF/MWCNT-COOH/GCE Nanoelectrochemical Sensor for Rapid Determination of Anthocyanins in Food
Li Shu-Guo, ZHU Hao, CHANG Ding Xin, YUAN Zhao Hui
Abstract:
Anthocyanins, a class of flavonoid compounds, exhibit significant bioactive properties including anti-aging effects, glycemic control, hepatoprotective functions, prevention of cardiovascular diseases and eye protection. To rapidly detect anthocyanin content in food, a nano-electrochemical sensor (Zn-MOF/MWCNTs-COOH/GCE) was fabricated using carboxylated multi-walled carbon nanotubes (MWCNTs-COOH) and zinc-based metal-organic frameworks (Zn-MOF) as composite modifiers. Employing cyanidin-3-O-glucoside (C3G) as the target analyte, a rapid detection method for anthocyanins in food matrices was established. The nano-electrochemical sensors were characterized by scanning electron microscopy (SEM), cyclic voltammetry (CV), and electrochemical impedance spectra (EIS). The cyclic voltammogram shows that a well-defined oxidation peak of cyanidin-3-0-glucoside (C3G) was observed, but no reduction peak was found during the electrochemical reaction on the glass carbon electrode, MWCNTs-COOH / GCE and Zn-MO F/MWCNTs-COOH / GCE sensor, which indicating that the electrochemical redox reaction is irreversible, the oxidation peak current values of C3G on glass carbon electrodes, MWCNTs-COOH / GCE, and Zn-MOF/MWCNTs-COOH / GCE sensors were 8.31, 54.41, and 71.04 μA, with a 6.5 and 8,5 times increase, respectively. Linear sweep voltammetry was then employed to optimize experimental conditions, the results as follows: citric acid buffer with pH 3.0 as the electrolyte buffer, the amounts of composite modification materials(MWCNT-COOH and Zn-MOF) was 6 μL, and the volume ratio between the two was 3:1. At these conditions, the oxidation peak current of C3G linearly increased with its concentration between 5 and 80 μmol/L, with detectable limitation of 1.9×10-7 mol/L (S/N=3). The developed method was used for the determination of anthocyanins in black rice, its results were agreed with that of the pH differential method. the recovery rate is 105.29%~110.54%, with the advantages such as easy operation, rapidity and good precision and anti-interference. Therefore, the developed method is practical to rapidly determination of anthocyanins in foods.
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Emulsifying Properties and Antimicrobial Activity of Pickering Emulsion of Mustard-Cinnamon-Garlic Combined Essential Oil
Duan Shan, Hou Xuyang, Liu Meizhao, Kong Yv, Liu Changjin, Zhang Junbing, Jiang Shenhua
Abstract:
Essential oils, which are natural antibacterial substances, are characterized by their volatility and instability. To screen for essential oils with excellent antimicrobial properties against foodborne pathogens and to enhance their stability, three essential oils with effective antimicrobial activity against the foodborne pathogens Staphylococcus aureus, Acinetobacter baumannii, and Escherichia coli were identified through the determination of minimum inhibitory concentrations. Subsequently, MCGEO (Mustard-Cinnamon-Garlic combined essential oil) was encapsulated using lactose-glycosylated whey protein isolate and chitosan polymers (gWPI-CS), and the properties of the emulsion were tested. The results indicated that cinnamon, mustard, and garlic essential oils exhibited low minimum inhibitory concentrations against all three pathogens. The newly prepared Pickering emulsion gWPI-CS-EO had a particle size of approximately 348.10 nm, with an encapsulation efficiency of 99.85%. The retention rate of MCGEO remained above 83.00% after being stored at room temperature for 7 days. Electron microscopy images confirmed that the droplets of the prepared emulsion were uniformly spherical, with a relatively even distribution of oil droplets within the emulsion. Antibacterial experiments demonstrated that gWPI-CS-EO inhibited the growth of Escherichia coli, Staphylococcus aureus, and Acinetobacter baumannii over a period of 7 days. The main components of MCGEO were identified as cinnamaldehyde, diallyl sulfide, and allyl isothiocyanate. The study found that the Pickering emulsion gWPI-CS-EO exhibited better stability and long-term antibacterial efficacy. This research provides a theoretical basis for the development of Pickering emulsion to enhance the antibacterial properties and controlled release of essential oils.
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Compositional Differences and Comprehensive Quality Evaluation of Helianthus tuberosus from Different Origins
KAN Qixin, TAN Yue, WANG Qihao, HAN Shaoqin, LI Yuanping, LIU Guo, HAN Yongjun, HU Huacheng, XIAO Suyao, SONG Mingyue, DUAN Shan, CAO Yong
Abstract:
In order to explore the compositional characteristics of Helianthus tuberosus from different origins and establish a scientific quality evaluation method, this study took Helianthus tuberosus from 41 origins as research objects and determined the content of 14 basic quality indicators. Compositional differences among Helianthus tuberosus from different origins and the effects of meteorological factors on their components were explored using similarity evaluation of the fingerprint of major sugar components, correlation analysis, and cluster analysis. A comprehensive quality evaluation model for Helianthus tuberosus was established using a combination of correlation analysis, principal component analysis, entropy weight method, and grey relational analysis. The results showed that there were significant differences in the physicochemical component contents of Helianthus tuberosus from different origins (P<0.05), with the highest variation coefficient of 63.78% for total flavonoids. 11 common peaks were identified in the fingerprint of major sugar components, with the overall similarity ranging from 0.890 to 0.999, and the main differences were in the content. The contents of various sugar components in Helianthus tuberosus were closely related to meteorological factors such as rainfall, temperature, and sunshine duration. Cluster analysis divided the Helianthus tuberosus from 41 origins into 4 categories. 4 core quality indices were identified by correlation analysis and principal component analysis, namely sucrose pentasaccharide, water content, fructose and ash. Grey relational analysis ranked Baishan in Jilin, Dingxi in Gansu, and Jinzhou in Liaoning as having superior comprehensive quality. This study provides a theoretical basis for the quality evaluation and comprehensive utilization of Helianthus tuberosus.
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Physicochemical Property Analysis of Thermally Irreversible Gels on Curdlan Gum-Rice Starch Heteropolysaccharide Blends
Lu jiayi, XIE Jingyi, DENG Yadan, LIN Qianwei, CAI Ran, TANG Jinglin, ZHUJianhua
Abstract:
In order to improve the physical properties of rice starch (RS) and expand its application fields, analytical techniques such as rheological analysis, scanning electron microscopy (SEM), low-field nuclear magnetic resonance (LF-NMR), and X-ray diffraction (XRD) were used to systematically study the influence of curdlan (CL) addition amount on the structure and properties of the thermally irreversible gel of the CL - RS blends. It was found that when the CL addition amount reached the threshold of 0.60%, compared with the control, the gelatinization temperature was decreased by 1.69 °C, the retrogradation viscosity was increased by 25.00%, the syneresis rate was reduced by 47.73%, and the transverse relaxation time T22 was shortened by 58.01% to 6.45 ms. Compared with the group with 0.40% CL addition, the peak value of the storage modulus was increased by 40.20%, the G' value at the end of cooling was increased by 21.46%, and the chewiness was improved by 24.76%. When the CL addition amount was ≤ 0.60%, the retrogradation viscosity, the viscoelastic modulus at each phase-change temperature node, the chewiness, and the ratio of the bound-water peak area (A21) were increased significantly with the increase of the CL addition amount, while the transverse relaxation times T22 and T23 of water molecules, and the gel syneresis rate were decreased. Meanwhile, the porosity of the microstructure was decreased and the distribution uniformity was improved. When the CL addition was exceeded the threshold (0.80%), a reduction of 11.37% in G' at the end of cooling and a 42.89% decrease in chewiness were observed, accompanied by a transformation of the microstructure from a porous network to a dense layered structure.The mechanism was attributed to CL-induced enhancement of hydrogen-bond crosslinking density, which facilitated the formation of stable three-dimensional RS networks.In conclusion, the properties of the RS-based blend gel were effectively regulated by the threshold effect of CL addition amount, and a theoretical reference was provided for the development of new RS-based heterogeneous polysaccharide blend system foods.
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Optimization of the Preservation Process for Chilled Qingyuan Chicken Using High-Pressure Processing Combined with Bio-Preservatives by Response Surface Methodology
ZUO Chen, Li Biansheng, Ruan Zheng, Li Dandan, Li Ruiqing, Shi Jinming
Abstract:
To extend the shelf life of chilled chicken, this study optimized the parameters for the synergistic effect of high-pressure treatment and composite biological preservatives, creating an efficient preservation plan. A four-factor interaction model was constructed using response surface methodology, with factors including the concentrations of Nisin (0.4~0.5 g.L-1) and lysozyme (0.2~0.3 g.L-1), pressure (300~400 MPa), and holding time (10~20 min). The colony count and TVB-N value were used as indicators to optimize the parameters. The optimal process conditions were determined as follows: Nisin concentration of 0.45 g.L-1, lysozyme concentration of 0.25 g.L-1, pressure of 350 MPa, and holding time of 15 minutes. Under these conditions, the colony count was 2.415 lg CFU/g and the TVB-N value was 7.845 mg/100g, with a deviation of ≤5% between the predicted and experimental values. Storage experiments showed that the shelf life of chilled chicken could be extended to approximately 20 days. The results indicate that the high-pressure treatment and biological preservatives have a synergistic effect, providing theoretical support for the development of efficient preservation technologies for chilled meat products, and technical support for optimizing process parameters in industrial applications.
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Analysis of the Differences in Inorganic Elements of Insect Tea from Different Producing Areas in Guangxi by ICP-MS Method
MIAO Lu, LEI Xiangrong, WEN Lixiang
Abstract:
To investigate the inorganic element content differences and safety of insect tea from various producing areas in Guangxi, inductively coupled plasma mass spectrometry (ICP-MS) was used to determine 29 inorganic elements such as K, Ca and Mg in insect tea from five major production areas in Guangxi production areas (Sanjiang, Longsheng, Rong'an, Pingnan, and Wuzhou).Multiple statistical analyses were conducted, including ANOVA, Duncan's multiple range test, Pearson correlation analysis, and principal component analysis (PCA), to analyze the differences in the contents of inorganic elements in insect tea from different producing areas.The results showed that there were complex and diverse characteristics of differences (P<0.05) in the contents of various inorganic elements in insect tea from different producing areas. The correlation analysis revealed that some elements in Guangxi insect tea were significantly or extremely significantly correlated. Specifically, there were extremely significant positive correlations (P＜0.01) between B and K, Ca and Ti, and Zn and Na. Significant positive correlations (P＜0.05) were found between Ca and Sr, Al and Cu, Mn and Ni, Sr and Ti, Ba and B, as well as Ba and Sr. In contrast, significant negative correlations (P＜0.05) were observed between Mg and Ba, and between Mg and Sr. Through principal component analysis (PCA), three principal components were extracted, with a cumulative variance contribution rate of 94.5%. It was determined that multiple elements such as K and Ca were the main characteristic elements contributing to the differences in the composition of inorganic elements in insect tea from different producing areas. A traceability model for the origin of insect tea was preliminarily constructed based on the 3D scatter plot of the principal component scores.In terms of the safety assessment, although the contents of heavy metals in the insect tea were not found to exceed the standards for tea, the contents of Pb and Cr in the insect tea from the Sanjiang production area were relatively high.This results of this study provide a theoretical basis and data support for the origin discrimination, quality evaluation, and quality control of insect tea in Guangxi.
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Research progress on the effects of polyphenol-polysaccharide interactions on their physical and chemical properties and functional activities
Zou Ping, Wang Pan, Wang Dan, Qin Peiyou, Zhao Wenting, Zhao Yuanyuan, Wang Yubin, Zhao Xiaoyan
Abstract:
Plant polyphenols and polysaccharides exhibit a range of biological activities, including antioxidant, anticancer, hypoglycemic, and immunomodulatory effects. However, the bioavailability of polyphenols is often hindered by challenges during digestion, such as poor intestinal absorption and limited systemic availability. Recent research has shown that polyphenols can form stable complexes with polysaccharides through molecular interactions, which not only enhance the solubility and gastrointestinal stability of polyphenols but also improve their functional properties in combination with polysaccharides. This review systematically examines the mechanisms behind the formation of polyphenol-polysaccharide complexes, focusing on both non-covalent and covalent binding interactions. The regulatory effects of these molecular interactions on the following four key areas are thoroughly discussed: the enhancement of polyphenol bioavailability (through improved solubility and stability); the modification of polysaccharide functional properties (including viscosity, crystallinity, rheological properties, emulsifying capacity, and stability); the synergistic biological activities of the complex system (such as antioxidant, anti-inflammatory, and regulation of glucose and lipid metabolism); and the impact on gut homeostasis (including gut microbiota composition, microbiota-derived metabolites, and gut barrier integrity). This study provides a novel approach and theoretical framework for the development of precision nutrition delivery systems based on polyphenol-polysaccharide molecular interactions, as well as the creation of functional food ingredients.
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The Impact of Different Storage Conditions on the Stability of Nutritional Components in Food for Special Medical Purposes
Abstract:
In order to understand the impact of storage conditions on the main nutritional components in different types of Food for Special Medical Purpose (FSMP) and their effects on product quality, this study investigated the changes in the content of nutritional components in FSMP under high-temperature, high-humidity, and light conditions. Five commercially available FSMPs were used as raw materials and stored under high-temperature, high-humidity, and light conditions for 5 days and 10 days respectively, and the changes in their nutrient contents were determined. The results indicate that high temperature, high humidity, and light can all cause a decrease in the vitamin C content. Among them, the influence of light was the most obvious. After 10 days of storage, the vitamin C content in the formula for premature infants or with low birth weight food decreases to 94.54 mg/100g, and the attenuation rate was as high as 9.43%. High temperature had the most obvious effect on the vitamin A content in the amino acid formula food. After 10 days of storage, it decreases to 2.20 mgRE/100g, and the attenuation rate reaches 7.56%. Under high-temperature and high-humidity conditions, the attenuation of the vitamin B1 content in all samples is less than 3%. Light has the most obvious effect on the vitamin A and vitamin D contents in the extensively hydrolyzed formula food. After 10 days of storage, the attenuation rates reached 3.62% and 3.80% respectively. At the same time, light has the most obvious effect on the vitamin B2 and vitamin K1 contents in the formula for premature infants or with low birth weight food. After 10 days of storage, the attenuation rates reaches 5.43% and 8.68% respectively. In conclusion, high temperature, high humidity, and light all have varying degrees of influence on FSMP. The research provides valuable insights for the quality and stability of FSMP products in different environments.
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Nutritional Composition, Textural and In Vitro Digestive Characteristics of Different Indica Brown Rice Varieties
Abstract:
To promote the development of whole grain foods and low glycemic index (GI) staple products, this study systematically compared the nutritional composition, textural properties, and in vitro digestion characteristics of eight indica brown rice varieties with milled rice. Significant differences (P<0.05) were observed in fat, protein, and dietary fiber contents among different brown rice varieties. All brown rice varieties exhibited significantly higher (P<0.05) γ-aminobutyric acid, total free phenolics, and total free flavonoids compared to milled rice, accompanied by superior antioxidant capacities. The maximum DPPH and ABTS radical scavenging activities in brown rice were approximately fourfold and threefold higher than those in milled rice, respectively. The cooked brown rice demonstrated significantly greater hardness (P<0.05), with the softest brown rice variety still showing approximately 1.5 times higher hardness than milled rice. The estimated glycemic index (eGI) of brown rice ranged from medium to high GI levels, with Zhongzao 39 exhibiting the lowest eGI value (61.48), equivalent to 0.8 times that of milled rice. Significant negative correlations (P<0.01) were identified between eGI values and fat, protein, and dietary fiber contents. These findings suggest that brown rice holds substantial potential for enhancing nutritional value and developing functional low-GI foods, while providing theoretical support for processing optimization, formula design, and health function evaluation of brown rice products.
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Breeding A Mutant Strain of Auxenochlorella pyrenoidosa through Combined Mutagenesis and High-throughput Screening for High-yield Protein Production by Fermentation
Abstract:
In this study, the fermentation protein yield of Auxenochlorella pyrenoidosa was aimed to be enhanced, and its amino acid quality was improved through combined mutagenesis. The high-protein, chlorophyll-deficient mutant strain CX41, previously obtained by the research team, was used as the original strain. Combined mutagenesis was conducted using ethyl mesylate (EMS) and atmospheric and room temperature plasma (ARTP), followed by high-throughput screening through microbial microdroplet culture system (MMC) and 48-well plate cultivation. Subsequently, after secondary screening via 250 mL shake flask cultivation, the mutant strain Y11 was ultimately obtained. It was shown that under dark fermentation conditions at 30 ℃ and 160 r·min-1 for 96 h in Basal medium containing 30 g·L-1 glucose and 3.75 g·L-1 sodium nitrate, the biomass, protein content, and yield of Y11 reached 9.05 g·L-1, 55.54 g/100 g dry weight and 1.26 g·L-1d-1, respectively, which were significantly higher than those of the original strain CX41 by 21.15%, 25.60%, and 51.81%, respectively. The amino acid score (94.41) and the total branched-chain amino acid content (6.96 g/100 g dry weight) were also improved by 3.49 points and 27.35%, respectively. Moreover, the lutein content (1.12 mg·g-1), yield (10.10 mg·L-1), and productivity (2.52 mg·(L·d)?1) were significantly increased by 4.67%, 26.88%, and 26.63%, respectively, compared to CX41. This study is regarded as having provided a theoretical basis and technical support for the breeding of high-quality microalgal strains using combined mutagenesis and high-throughput screening techniques.
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Changes in the Edible Quality of Micropterus salmonides Under Different Thawing Methods
CHEN Xinyi, WANG Hong, HUANG Bingqi, TANG Yucong, QIAN Min, ZHAO Wenhong, Chen Sheng, BAI Weidong
Abstract:
To explore the effects of different thawing methods on the edible quality of Micropterus salmonides and screen the optimal thawing method, in this study, the changes in the edible quality between fish meat thawed by different methods and fresh fish meat were compared through the detection of basic physical and chemical indexes such as water - holding capacity and texture properties, as well as flavor identification. The results showed that the fish meat thawed by water bath had the best water - holding capacity, with the water - holding rate reaching 81.10%, and the brine - thawing group had the highest thawing loss rate (P < 0.05), reaching 13.83%. The water migration of the fish meat in the water - bath thawing group was close to that of the fresh fish group. There was no significant difference in pH value among the thawing groups (P > 0.05). In terms of texture properties, the brine - thawing group was closer to the fresh fish group, followed by the water - bath thawing group. The sensory scores of the water - bath thawing group and the ultrasonic thawing group were relatively high (40.70 and 39.85 respectively), while that of the brine - thawing group was the worst (37.85). The contents of total amino acids, umami amino acids, and sweet amino acids in the fish meat of the water - bath thawing group were the highest, being 251.79, 162.44, and 56.43 μg·g-1 respectively, and the contents of 5'-inosinic acid (20.70 mg/100g) and hypoxanthine (15.52 mg/100g) were also prominent among the thawing groups. The organic acid contents in all thawing groups were significantly lower than those in the fresh fish group (P < 0.05). In conclusion, under the condition of ensuring the edible quality, water - bath thawing is more suitable for the thawing of Micropterus salmonides.
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