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ZHANG Juan, ZHANG Ling, WANG Jiacheng, LI Guocai
2025,41(5):1-9, DOI: 10.13982/j.mfst.1673-9078.2025.5.0384
Abstract:
Oleanolic acid (OA) and betulinic acid (BA) are common bioactive substances in various fruits and vegetables. In this study, pure natural OA-BA nanoparticles (NPs) were prepared using OA and BA as raw materials through a supramolecular assembly strategy. The microstructure, hydrophilicity-hydrophobicity balance, particle size distribution, and sustained release capability of OA-BA NPs were characterized. The protective effect of OA-BA NPs on the inflammatory response induced by lipopolysaccharide (LPS) in RAW264.7 cells was clarified, as well as its protective effect on LPS induced acute lung injury in ICR mice. The results indicated that OA-BA NPs exhibited a sickle-shaped structure, a water contact angle of 36.6°, a hydrophilic diameter of approximately 360 nm, and an accumulated release of approximately 80% in a pH 7.4 medium over 48 hours. In vitro experiments demonstrated that treatment with OA-BA NPs significantly reduced the expression of cytokines TNF-α and IL-6 and significantly increased the expression of IL-10. Tail intravenous injection of OABA NPs effectively reduced LPS-induced acute lung injury in mice. Compared with the model group, the expression of p-PI3K, p-PDK1, p-AKT, and p-GSK-3β proteins in lung tissues of the OA-BA NPs treatment group significantly decreased. In conclusion, OA-BA NPs exhibit favorable dispersion, stability, and sustained release properties. They demonstrate the ability to modulate the LPS-induced release of inflammatory factors and effectively ameliorate LPS-induced inflammatory lung injury. The underlying mechanism is potentially associated with the activation of the PI3K/AKT/GSK-3β signaling pathway. The successful development of this nanopreparation presents a novel approach for managing sepsis-induced inflammatory injury in early clinical intervention.
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LAI Xi, WU Junlin, CHEN Chun, FU Xiong
2025,41(5):10-18, DOI: 10.13982/j.mfst.1673-9078.2025.5.0479
Abstract:
This study aimed to evaluate the alcohol detoxification and liver protection effects of seven food-derived compounds (samples 1 to 7) using an acute alcoholic liver injury model in mice induced using 0.14 mL/10 g of 56° liquor. After treatment, behavioral changes were observed, and the blood alcohol concentration, activity of key alcoholmetabolizing enzymes, biochemical indicators of liver injury, and histopathological morphology of the liver were determined. Treatment with sample compounds reduced the intoxication rate in all groups (lowest percentage: 33.33%), extended the intoxication time by up to 54.03%, and shortened the time to regain the righting reflex by up to 31.65%. The lowest blood alcohol concentration among the groups was observed at 1 h and 4 h in mice treated with sample 2 (30.17 and 3.79 μmol/L, respectively). The alcohol dehydrogenase activity in mice treated with sample 2 and the aldehyde dehydrogenase activity in mice treated with sample 1 were reduced by 31.92% and 30.40%, respectively. The levels of serum aspartate aminotransferase and alanine aminotransferase in mice treated with sample 5 significantly decreased by 23.87% and 39.87%, respectively. The malondialdehyde content in mice treated with sample 1 decreased by 29.66%, and the total superoxide dismutase content in mice treated with sample 2 increased by 52.94%. Histopathological examination revealed that treatment with the sample compounds improved the alcohol-induced abnormal cell structure and fat vacuolation in the liver. In conclusion, the seven food-derived compounds had significant alcohol-detoxifying and liver protection effects, through mechanisms partially related to enhancing the activity of alcohol-metabolizing enzymes and improving liver antioxidant capacity. Moreover, the differential effects of the food-derived compounds are related to the ratio of their total sugar and phenolic content, with samples 1 and 2 showing the best effects. The results of this study provide a theoretical basis for further developing and utilizing natural products for alcohol detoxification and liver protection.
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CHEN Juchun, LU Zerong, HUANG Pantian, CHEN Yongchun, ZHAO Fei, ZHANG Bin, HU Ruibiao, LIU Feitong, FANG Xiang
2025,41(5):19-27, DOI: 10.13982/j.mfst.1673-9078.2025.5.0253
Abstract:
To investigate the regulatory effects of probiotic drops on gut health and microbiota of infants, sixteen healthy volunteers aged 6 to 24 months were recruited and their diet was supplemented with probiotic drops containing Bifidobacterium longum subsp. infantis R0033 and B. breve M-16V for 30 days. Their fecal short-chain fatty acid (SCFA) and branched-chain fatty acid (BCFA) contents, gut microbiota composition, and secretory immunoglobulin A were analyzed before and after the 30-day period of probiotic drop intake. The infants’ fecal SCFA concentrations showed an increase (the acetic acid level increased significantly from 63.97 mmol/L to 85.36 mmol/L (P<0.05)). Their fecal BCFA concentration also increased significantly from 1.86 mmol/L to 4.80 mmol/L (P<0.05). There was no significant change in the diversity of gut microbiota (P>0.05). At the species level, the relative abundances of Clostridium innocuum and C. cateniformis showed significant increase (P<0.05), whereas the relative abundances of B. longum, B. breve, and B. bifidum were increased but not a level of statistical significance (P>0.05). At the genus level, the relative abundances of Lachnoclostridium and Coprobacillus showed significant increase (P<0.05). The fecal concentration of secretory immunoglobulin A showed no significant difference (P>0.05). In conclusion, 30-day intake of probiotic drops can increase the concentrations of SCFA and BCFA and the relative abundances of beneficial bacteria in the infant gut. Probiotic drops are thus beneficial to gut health of infants.
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ZHANG Yaxin, LI Yongjun, LIANG Jiaxi, LIU Huifan
2025,41(5):28-35, DOI: 10.13982/j.mfst.1673-9078.2025.5.0399
Abstract:
Exosome secretion by IEC-6 intestinal epithelial cells was induced by Dendrobium officinale polysaccharide (DOP) to investigate the TNF-α-induced protective effect of the small intestinal epithelial barrier. The secreted exosomes were extracted by ultracentrifugation. The morphology of exosomes was observed by transmission electron microscopy, the marker proteins HSP70, TSG101, and CD63 were detected by western blot, and the particle sizes of exosomes were determined by nanoparticle tracking analysis. The effects of DOP on the expression of tight junction proteins in intestinal epithelial tissues were clarified by western blot. The activities of glutathione peroxidase (GSH-PX), superoxide dismutase (SOD), and catalase (CAT) were measured. The effects of DOP on the expression of tight junction proteins in the intestinal epithelium were detected by Western blot, and the activities of oxidative stress kinase GSH-PX, SOD, and CAT were determined. The results showed that the particles were disc-shaped (diameter: 30~150 nm) and contained the signature proteins TSG101, HSP70, and CD63. The particles were identified as exosomes. The exosome DE produced by DOP incubation can be taken up by IEC-6 cells. The expression of ZO-1, Occludin, and MUC1 proteins in IEC-6 cells of mice in the DOP group increased by 104.63%, 70.09%, and 52.34%, respectively. The activities of antioxidant enzymes SOD, CAT, and GSH-PX were increased by 52.16%, 43.40%, and 122.89%, respectively. In summary, DOP can improve the antioxidant enzyme activity and enhance the expression of tight junction proteins in intestinal epithelial cells through exosomes to repair intestinal barrier damage.
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JIANG Yuzhen, CHENG Yuying, YANG Yang, ZHONG Shanwei, HUANG Anqing, LIU Junxi, DU Bing, LI Pan
2025,41(5):36-48, DOI: 10.13982/j.mfst.1673-9078.2025.5.0222
Abstract:
Aspongopus chinensis Dallas (ACD) is classified as a traditional medicinal and edible insect, and exhibits diverse biological effects. Polypeptides from ACD (hereinafter referred to as ACD polypeptides) were used to treat arecoline-induced GES-1 cells to clarify their protective effects against arecoline-induced GES-1 cell injury. After treatment, antioxidant and mitochondrial function indicators were evaluated. Treatment with 250 and 1 000 μg/mL of ACD polypeptides increased respective cell viability scores by 4.94% and 10.89%, superoxide dismutase activities by 22.33% and 38.29%, and glutathione content by 23.65% and 40.10%, while reducing respective lactate dehydrogenase activities by 1.51% and 8.99% and reactive oxygen species (ROS) levels by 25.62% and 48.75%. Additionally, ACD polypeptides alleviated mitochondrial damage by modulating mitochondrial membrane potential and ATPase activity. Transcriptomic analyses revealed that ACD polypeptides mitigate GES-1 cell injury by regulating necroptosis. Finally, RT-qPCR and western blot were employed to confirm that ACD polypeptides downregulate p62, Hsp90, cPLA2, RIPK1, RIPK3, and MLKL expression in this pathway (P<0.01). In summary, ACD polypeptides mitigate cellular oxidative damage, preserve mitochondrial function, and alleviate cell necrosis by downregulating key genes and protein expression in the necroptosis pathway. This study provides new insights into mitigating arecoline-induced damage to the gastric mucosa and establishes a theoretical foundation for developing ACD polypeptide products.
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2025,41(5):49-60, DOI: 10.13982/j.mfst.1673-9078.2025.5.1321
Abstract:
The improvement effects of Ganoderma sinense polysaccharide (GSP) on the learning and memory abilities of mice with exercise-induced fatigue were investigated in this study. GSP was obtained through water extraction and ethanol precipitation. Its monosaccharide composition was analyzed, and relevant biochemical indicators of mice were measured. The results showed that three polysaccharide components (GSP-A1, GSP-B1, GSP-C1) were obtained through the isolation and purification of GSP. GSP-A1 was composed of Fuc, Rib, Man, Gal, Glc, Ara and Rha, GSP-B1 was composed of Man, Fru, Gal, Glc, Xyl, Glu-Ac, Gal-Ac, and GSP-C1 was composed of Glc, Rha, Xyl, Glu-A, Gal-Ac. Compared with the exercise induced fatigue model group, the mice in the GSP-A1, GSP-B1, and GSP-C1 groups had significantly reduced escape latencies (by 23.82%, 49.82%, and 39.35%, respectively), significantly increased dark avoidance latencies (by 29.40%, 89.00%, and 56.49%, respectively), significantly increased levels of hepatic glycogen and muscle glycogen, significantly decreased levels of oxidative stress and inflammatory factors in the hippocampus, significantly increased levels of neurotransmitters NE, 5-HT and DA, significantly increased expression of anti-apoptosis gene Bcl-2 mRNA, and significantly decreased expression of pro-apoptosis genes Bax and Caspase-3 mRNA. In summary, GSP can improve the learning and memory abilities of mice with exercise-induced fatigue by reducing the levels of oxidative stress and inflammatory factors, while inhibiting neuronal apoptosis, which provides a new idea for the application and development of Ganoderma sinense polysaccharides in the field of functional foods.
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YUAN Fang, WANG Chunyan, LI Li
2025,41(5):61-67, DOI: 10.13982/j.mfst.1673-9078.2025.5.0257
Abstract:
MiCTR1-interacting proteins in mango were identified, and the molecular mechanism of MiCTR1 regulating the ripening process of mango fruit was preliminarily clarified. Using Tainong No. 1 mango as the material, cDNA libraries of mango pulp were established. A bait vector was constructed. After the self-activation detection of the bait vector, MiCTR1-interacting proteins were screened from the cDNA library and analyzed by reverse verification. Their functions were identified by aligning with sequences on the NCBI website. The primary and secondary cDNA libraries were 5.7×106 and 1.2×107 CFU/mL, respectively, with a recombination rate of 100% and insert lengths of 1 000 to 2 000 bp, and the bait vector PGBKT7-MiCTRI had no self-activation. A total of 21 initial positive clones were screened in the yeast two-hybrid library, and after rotation verification, 20 MiCTR1-interacting proteins were finally obtained. Their main functions involved genetic metabolism, biosynthesis of chlorophylls and vitamin E, material transport, material metabolism, cell growth, and photosynthesis. In summary, the cDNA libraries of mango pulp constructed in this study were of high quality and complete. MiCTR1-interacting proteins were identified by yeast two-hybrid library screening, and their functions were analyzed. This study lays a theoretical foundation for further clarifying the molecular mechanism of MiCTR1 regulating the ripening of mango fruit.
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ZHANG Qiuying, SUN Jingjing, WANG Wei, JIANG Chengcheng, LIU Lili, HAO Jianhua
2025,41(5):68-78, DOI: 10.13982/j.mfst.1673-9078.2025.5.0373
Abstract:
In the study, 2-O-α-D-glucosyL-L-ascorbic acid (AA-2G) was prepared using L-ascorbic acid and β-cyclodextrin as substrates under the catalytic action of marine cyclodextrin glucosyltransferase MY20. The separation and purification process and antioxidant activity of AA-2G were examined. By using the cationic ion exchange resin SK1B and the anionic ion exchange resin WA30, the process parameters for separating AA-2G from anion exchange resin WA30 were optimized. The optimal process parameters were determined through response surface experiments: eluent concentration, 0.15 mol/L; eluent flow rate, 3.00 mL/min; eluent pH value 7. Under these conditions, the purity of AA-2G purified was 91.23 wt.%, with a recovery rate of 89.92 wt.%. On this basis, a multi-step purification process was established, in which increased the purity of AA-2G from the initial 50.31 wt.% to 95.62 wt.%, resulting in a 1.90-fold increase of purity and a recovery rate of 85.12 wt.%. In vitro antioxidant analysis of the prepared AA-2G revealed that the scavenging rates for superoxide anion, hydroxyl radical and DPPH radical were 91.63%, 90.21% and 95.20%, respectively, indicating that the enzymatically prepared AA-2G possessed antioxidant activities. The study provides a theoretical basis for the development of high-purity AA-2G.
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2025,41(5):79-88, DOI: 10.13982/j.mfst.1673-9078.2025.5.0408
Abstract:
Human lactoferrin is involved in various biological activities, such as antimicrobial, anti-inflammatory, and anti-tumor activities, as well as immune regulation. Thus, it has broad application prospects in food, cosmetics, and feed additives. However, the high cost of extracting lactoferrin from milk restricts its mass production and application. A potential solution is to produce recombinant human lactoferrin (rhLF) by constructing a high-yield cell factory. In this study, the promoter and signal peptide in the rhLF gene expression element were optimized, resulting in an almost four-fold increase (from 215.00 to 849.52 mg/L) in total protein expression in the supernatant. Furthermore, rhLF production was increased by overexpressing protein secretion-promoting factors related to the rhLF production and secretion pathway and regulating cellular stress response. After the redox state of yeast cells under production pressure was balanced by overexpressing Yap1 (which regulates the glutathione redox system) and Msn2 (which enhances oxidative tolerance), the total protein in the supernatant of rhLF-expressing strains increased from 849.52 mg/L to 1 055.68 mg/L. Finally, the target protein was semiquantified, showing an almost 4.8-fold increase (from 34.82 mg/L to 197.30 mg/L). In this study, the protein production capacity of rhLF-expressing strains was greatly improved by combining various strategies, providing guidance for the efficient secretory expression of rhLF in Pichia pastoris.
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ZENG Qiaohui, ZHOU Miaoshan, OU Cansheng, DENG Senrong, LIN Miaoluan, PENG Mingjun, WANG Jingjing
2025,41(5):89-103, DOI: 10.13982/j.mfst.1673-9078.2025.5.0350
Abstract:
While the COVID-19 pandemic and COVID-19-related mortality in China have been under control, SARSCoV-2 remains infectious and transmissible. Inhibiting the activity of SARS-CoV-2 main protease (SARS-CoV-2 Mpro) can reduce viral infectivity. A screen for peptides from Porphyra haitanensis proteins with inhibitory potency toward SARSCoV-2 Mpro was performed, and twenty-nine P. haitanensis proteins identified through a literature search. Ten representative proteins were selected from among them based on predicted physicochemical properties and potential allergenicity. These representative proteins were subsequently subjected to simulated gastrointestinal hydrolysis to screen out the peptides with lengths in the range of 2~5 amino acids. These were subjected to predictive screening based on the physicochemical properties of the peptides of Porphyra haitanensis. Twenty-one hydrophilic and non-toxic peptides with no potential allergenicity were identified and assessed as ligands for the receptor SARS-CoV-2 Mpro. Bioactive peptides with high affinity for the target protein were identified by molecular docking, and the binding modes and interactions between the bioactive peptides and the target protein were analyzed by 2D and 3D visualization. Some of the active peptides entered the active center of the target protein and bound to SARS-CoV-2 Mpro forming hydrogen bonds, π-bonds, and alkyl bonds. The peptide that exhibited the highest bound fraction was DDGSF (145.441), followed by DQF (143.819), and then DGPW (141.446). These studies suggest that peptides have the potential to inhibit SARS-CoV-2 Mpro, and that P. haitanensis proteins thus have potential as nutritional supplements with possible protective efficacy against SARS-CoV-2.
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WEN Rou, GUO Mengmeng, LU Hang, LI Shuguo
2025,41(5):104-113, DOI: 10.13982/j.mfst.1673-9078.2025.5.0279
Abstract:
The inhibitory effects of wheat alkylresorcinols (ARs) on α-amylase and α-glucosidase (key enzymes in carbohydrate digestion) and the underlying mechanisms were examined. The hypoglycemic effect of wheat ARs was determined in in vitro α-glucosidase and α-amylase inhibition tests. The inhibition types of ARs towards α-amylase and α-glucosidase were inferred by enzymatic kinetics and Lineweaver-Burk curves. The underlying mechanisms were further evaluated through molecular docking and molecular simulation dynamics. When the mass concentration of ARs was 100 μg/mL, the inhibition rates of α-amylase and α-glucosidase activities were 58.68% and 57.49%, respectively, which were slightly lower than those of α-amylase and α-glucosidase activities (63.51% and 60.20%) at an acarbose (positive control) mass concentration of 100 μg/mL. The half-maximal inhibitory concentration of ARs against α-amylase and α-glucosidase were 48.02 and 33.29 μg/mL, respectively. The inhibition types were identified as reversible and competitive inhibitions for both enzymes. The docking score was -4.864, and the molecular mechanics with generalized Born and surface area solvation result was -44 kcal/mol. The low docking score and binding free energy indicated that ARs bound more stably to and had a greater inhibitory effect on α-glucosidase than on α-amylase. At the molecular level, ARs bound to the amino acids PHE327, ASN544, LYS811, and SER556 of α-glucosidase mainly through hydrogen bonds, hydrophobic interactions, and water bridges. Experimental studies and theoretical analysis showed that wheat ARs strongly inhibit α- amylase and α-glucosidase and thus can be used as a natural inhibitor of these enzymes. These findings may guide the development of functional foods or lowglycemic-index foods for regulating blood glucose.
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ZHAO Nannan, HUANG Jiaping, CUI Jinming, JIA Aiqing, ZHU Xuan, LIN Ying, WANG Jian
2025,41(5):114-123, DOI: 10.13982/j.mfst.1673-9078.2025.5.0276
Abstract:
Mytimacin-4 from Mytilus galloprovincialis has strong bacteriostatic activity against gram-positive and gram-negative bacteria. However, the production of mytimacin-4 has been rarely studied, which limits its subsequent product development and application. In this study, the gene sequence of mytimacin-4 was codon optimized in Escherichia coli and constructed in the expression vector pET-28a. Then, pET-28a-mytimacin-4 and each of the expression vectors containing different combinations of molecular chaperones (pG-KJE8, pKJE7, pGro7, pG-Tf2, and pTf16) were co-transformed into E. coli BL21 (DE3) for induced expression and activity identification. The results showed that the co-expression of molecular chaperones significantly improved the soluble expression of mytimacin-4 in Escherichia coli. Notably, the optimized yields of the recombinant strain BL21(DE3)/pET-28a-mn4/pG-KJE8 ranged from 200 to 400 mg/L, the highest reported. Purified mytimacin-4 was obtained by metal-ion affinity chromatography product of the expression products. The purified mytimacin-4 showed strong inhibitory activity against Staphylococcus aureus, E. coli, and Vibrio parahaemolyticus. In this study, an engineering strain with high expression of mytimacin-4 was constructed, which provided technical support for applying mytimacin-4 in veterinary medicine and aquatic feed.
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WANG Wei, GU Meng, WANG Yuxian, GAO Zhen, JIANG Ling
2025,41(5):124-135, DOI: 10.13982/j.mfst.1673-9078.2025.5.0401
Abstract:
To effectively utilize discarded orange peel as a resource and enhance the value of fruit products, we extracted pectin from orange peel using eco-friendly citric acid-sodium citrate buffer solutions at different pH values, then analyzed the physicochemical properties and biological activities of the extracted pectin. Pectin yield ranged from 13.1% to 36.3%, with an average galacturonic acid content of 75.81% and an average esterification degree of 26.67%. Orange peel pectin exhibited good antioxidant and bile acid binding capacity, with scavenging capacity of 95.14% for •OH, 49.62% for DPPH•, and 38.39% for ABTS+• at a concentration of 10 mg/mL. High-molecular-weight pectin demonstrated elevated bile acid binding ability. A Ca2+ binding assay revealed that pectin extracted at pH 12 exhibited optimal gel-forming ability. Rheological analysis indicated that the formed gel was predominantly elastic, with storage modulus (G′) higher than loss modulus (G″) across all samples at 0 to 250 rad/s. Finally, a probiotic viability assay using Clostridium butyricum demonstrated that the extracted pectin can promote intestinal probiotic growth and has good acidification capacity. Overall, the pectin obtained by this extraction method can directly be used as low-ester pectin, and exhibits significant biological activity. Orange peel pectin thus offers potential applications that enhance the value of fruit products and promote nutritional health.
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SHI Jialin, ZHANG Han, WANG Haidong, ZHOU Hongyan, ZHANG Hongyin, YI Chunguang, YAN Mingming
2025,41(5):136-146, DOI: 10.13982/j.mfst.1673-9078.2025.5.0297
Abstract:
Panax ginseng and Schisandra chinensis (Wuweizi) were used to prepare protein hydrolysates through enzyme-assisted extraction. The physicochemical properties and in vitro antioxidant activity of P. ginseng protein hydrolysates, S. chinensis protein hydrolysates, single mixed protein hydrolysates, and co-extracted protein hydrolysates (COPH) were evaluated, along with their respective effects on hydrogen peroxide-induced oxidative damage in HepG2 cells. All hydrolysates showed characteristic absorption peaks at 280 nm, and distinct differences in secondary structure were observed in the infrared spectra. COPH exhibited new bands at 18 and 31 kDa during electrophoresis and demonstrated strong radical scavenging activity with 2, 2-diphenyl-1-picrylhydrazyl, 2, 2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), and hydroxy radicals, as well as a ferric reducing ability of 13.57%. Additionally, COPH reduced reactive oxygen species in cells, alleviating oxidative stress. These findings suggest that P. ginseng-S. chinensis composite protein hydrolysates may have potential applications in antioxidant functional foods or dietary supplements.
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2025,41(5):147-154, DOI: 10.13982/j.mfst.1673-9078.2025.5.0282
Abstract:
Red kidney beans were soaked at different temperatures for different durations to determine the effects of several factors on their water absorption characteristics and kinetics. Low-field nuclear magnetic resonance, Peleg modeling, texture profile analysis, and magnetic resonance imaging were used to analyze changes in the water absorption rate, hardness, volume expansion, Peleg constants, relaxation time, and water distribution of red kidney beans after soaking. The results showed that increasing the soaking temperature increased the water absorption rate of red kidney beans, thereby shortening the time to reach equilibrium. The hardness rapidly decreased in the first 2 h of soaking and slowly increased to a stable state after reaching a minimum. Volume expansion increased with temperature and was positively correlated with the water absorption rate. The relative error of the results simulated by the Peleg model was within 10%, demonstrating the reliability of the model. K1 showed a decreasing trend with increasing temperature. During soaking, three forms of water (bound water, free water, and weakly bound water) were observed in red kidney beans. At the optimal soaking temperature (45 ℃) and time (4 h), the soaked red kidney beans had a moisture content of 56.61%, hardness of 57.80 N, and volume expansion of 122.22%. These results provide a reference for the processing and utilization of soaked red kidney beans.
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SANG Xiaohan, WANG Yuanyuan, WANG Jiamei, CAI Zhicheng, ZENG Lixian, DENG Wentao, JIANG Zhumao
2025,41(5):155-162, DOI: 10.13982/j.mfst.1673-9078.2025.5.0364
Abstract:
In this paper, the effects of excitation media (GasA: 10% O2: 50% N2: 40% CO2, GasB: 22% O2: 78% N2, GasC: 30% O2: 30% N2: 40% CO2) on lipid oxidation and enzyme activity of tilapia fillets treated with cold plasma during cold storage were evaluated based on the changes in lipid primary and secondary oxidation products and the activities of lipoxygenase (LOX), lipase, acid lipase, neutral lipase, and phospholipase. The results showed that cold plasma treatment could promote lipid oxidation in tilapia fillets and reduce the activities of lipid oxidation-related. During cold storage, the peroxide value and thiobarbituric acid value of tilapia fillets in the 10% O2 treatment group were 0.49 meq/kg and 1.05 mg/kg, which were significantly lower than those of the 21% and 30% O2 treatment groups (P<0.05). The enzyme activities of LOX, lipase, acid lipase, neutral lipase, and phospholipase all showed a trend of iniital increase then decrease during cold storage, reaching their maximum on the second day. The degree of inactivation of the above five enzymes increased with the increase in O2 content in the treatment group, with the enzyme activity being the lowest at a 30% O2 content and the highest at a 10% O2 content. Therefore, a low O2 content in cold plasma excitation medium is conducive to delaying lipid oxidation in tilapia fillets and maintaining the activities of oxidation-related enzymes. The results of this study provide a theoretical basis and technical support for regulating the lipid oxidation of tilapia by cold plasma treatment.
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LI Chunxia, ZHAO Changcheng, MA Peng, WANG Jingyi, QIAN Ping
2025,41(5):163-173, DOI: 10.13982/j.mfst.1673-9078.2025.5.0310
Abstract:
To explore the heating performance changes under high temperature and high humidity storage Mg/Fe flameless food self-heaters were subjected to high temperature and high humidity (55 ℃, 85% RH) conditions SEM-EDS and thermogravimetric analysis to reveal the mechanism performance decline and improve storage method. The results showed that the heating performance of the self-heater decreased over time when stored under high temperature and high humidity condition. When stored for 28 d, the startup time was increased to 68.34 s, and the high temperature maintenance time was reduced to 8.52 min, Disintegrated particles, loose surfaces, and crystallization were observed in Mg powder. The relative content of O element and the pre-reaction loss of Mg powder were increased to 52.82% and 7.71%, respectively. The oxidation and hydration reactions of magnesium powder with water vapor and oxygen led to performance degradation of the self-heaters. Given the same packaging material, adding desiccant delayed performance degradation and resulted in a startup time of 60.84 s and a high-temperature maintenance time of 9 min. High-barrier packaging materials (B2, PET/alumina/PE) effectively delayed the oxidation and hydration rate further in the early storage period; when stored for 42 d, the startup time was 43.83 s, the high-temperature maintenance time was 11.01 min, the O element content was 37.29%. Therefore, the performance degradation of self-heaters is mainly attributed to the decrease of active magnesium content due to oxidation and hydration reactions of Mg powder with water vapor and oxygen. The shelf-life of self-heaters can be improved effectively by using high-barrier packaging materials (B2) and desiccants. The above findings can provide a theoretical basis for developing practical storage methods for self-heaters.
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GUO Xiang, WANG Shouwei, LI Yingying, KONG Baohua
2025,41(5):174-183, DOI: 10.13982/j.mfst.1673-9078.2025.5.0417
Abstract:
The emerging manufacturing process, 3D printing, can rapidly generate artificial tissue structures resembling natural tissues through layer-by-layer deposition. However, 3D-printed scaffolds for constructing cell-cultured meat have been rarely reported. Therefore, edible material-based scaffolds should be developed without delay, and issues such as the plasticity and efficiency of such scaffolds need further optimization. In this study, 3D printing ink was developed using edible protein materials to prepare scaffolds. First, the 3D printing performance and parameters were analyzed and optimized. Further, the mechanical stability of the scaffolds was assessed based on water absorption and degradation rates. Finally, the biological compatibility of the scaffolds and their interaction with cells were clarified through cell proliferation culture, live/dead cell staining, and omics analysis. The results show that scaffolds prepared with an extrusion speed of 4.00 mm3/s and a printing speed of 6.00 mm/s exhibit significantly higher uniformity, plasticity, and accuracy than those printed using other settings. Scaffolds with a 10-minute cross-linking time demonstrate significantly higher biological compatibility than those with a different cross-linking time, along with better mechanical stability and support. Furthermore, scaffolds with a 10-minute cross-linking time exhibit significantly better cell adhesion, proliferation, and migration capabilities than those with a different cross-linking time. Cell proliferation curves further reveal the excellent performance of these scaffolds in cell culture. The study clarified the interaction between scaffolds and cells and provided new methods and ideas for producing cell-cultured meat.
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DENG Jingwen, YANG Zexiong, WEI Dong
2025,41(5):184-193, DOI: 10.13982/j.mfst.1673-9078.2025.5.0223
Abstract:
In order to promote the high-yield production of fucoxanthin in mixotrophic Phaeodactylum tricornutum, the concentration and combination of multiple phytohormones were optimized in this study. The results showed that with the fucoxanthin yield as the index, the optimal final mass concentrations of 3-indoleacetic acid, indole-3-carboxaldehyde and salicylic acid (0.4 mg/L) were determined to be 0.37, 0.042 and 0.4 mg/L, respectively. Further optimization revealed that 0.37 mg/L indoleacetic acid and 0.4 mg/L salicylic acid were the optimal combination, resulting in the increase of fucoxanthin yield to 4.53 mg/(L∙d). The combination was further recombined with phytohormone-like calcium lignosulfonate (10 mg/L), and the production capacity was evaluated in a 5-L photo-fermenter. The results showed that at the end of photo-fermentation, the cell density (1.20×108 cells/mL), specific growth rate (0.25 d), biomass concentration (4.17 g/L), biomass production rate (367.09 mg/(L∙d)) as well as fucoxanthin content (16.61 mg/g) and yield (6.93 mg/(L∙d)) reached the highest value. Biomass production rate, fucoxanthin content and yield increased significantly increased (by 28.42%, 40.05%, and 65.00%, respectively) (P<0.05) compared with those in the absence of added phytohormone. A technology based on synergistic phytohormone combination was developed in this study, which significantly increased the biomass yield and fucoxanthin production rate, thereby providing a new technical support for the high-yield production of fucoxanthin in mixotrophic Phaeodactylum tricornutum.
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LIN Jiayi, HOU Chuxuan, LU Haiqin, LI Kai, XIE Caifeng
2025,41(5):194-203, DOI: 10.13982/j.mfst.1673-9078.2025.5.0230
Abstract:
In this study, subcritical water extraction (SWE) was used to extract octacosanol from filter sludge, and the extraction process was optimized by single factor test and response surface analysis. The components of the extracted octacosanol sample were analyzed, and its extraction efficiency was examined through the comparison with the traditional hot ethanol reflux extraction method. The results showed that the optimal conditions for subcritical water extraction of filter sludge were as follows: amount of added filter sludge, 250 g; extraction time, 65 min; extraction temperature, 180 ℃; extraction pressure, 4.5 MPa. Under such conditions, the extraction rate and purity of octacosanol extracted by the subcritical water method were 29.77% and 70.89%, which were significantly higher than those obtained by the hot ethanol reflux extraction. The obtained samples were analyzed by GC-MS technology and infrared spectroscopy, and contained not only octacosanol, but also other higher fatty alcohols such as heneicosanol, hexadecanol, heptadecanol, triacosanol, campesterol, and heptaethylene glycol, which are beneficial to the human body due to their antioxidant activity and cholesterol-lowering effect. These results indicate that the octacosanol preparation method by subcritical water extraction has advantages such as high extraction rate, high purity, greenness and environmental friendliness, which provides a certain reference and theoretical basis for the high-value utilization of octacosanol in sugar factory’s filter sludge.
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CHEN Boru, HUANG Yuewei, OU Zihao, LUO Shiyin, MA Changhao, LI Jian, ZENG Xin’an, HUANG Yanyan
2025,41(5):204-212, DOI: 10.13982/j.mfst.1673-9078.2025.5.0030
Abstract:
The effects of ultrasound pretreatment on the physicochemical properties and structural characteristics of air-fried French fries were clarified in this study. Appropriate ultrasound pretreatment resulted in a decrease in hardness from 2 217.3 g to 1 743.2 g, and an increase in elasticity from 0.29 to 0.33, indicating that French fry palatability can be improved through ultrasound pretreatment. Ultrasound pretreatment at 600 W reduced French fry oil content from 7.42% to 3.87%, giving the fries a bright golden color, and revealing that French fry oil content can be reduced by adjusting the ultrasound power. Scanning electron microscopy images showed that ultrasound pretreatment made the French fry internal structure loose and porous, thereby accelerating water evaporation from the French fries during air frying, achieving internal and external temperature balance faster, reducing oil absorption, and making the French fries crisper. Sensory evaluation results suggest that an ultrasound power of 600 W can be used as an optimal pretreatment condition to prepare potato snacks with improved palatability characteristics and low oil content. The results of this study provide insight and guidance for the application of ultrasound technology in food processing, which is of great significance for promoting the development and market promotion of low-fat and healthy fried foods.
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LIAO Meiting, LIN Wuzhen, WANG Jiajia, LIAO Na, ZHONG Lihuang, GE Zilong, LIU Guang, ZHOU Pengfei, ZENG Jiarui, ZHANG Yan, DENG Yuanyuan
2025,41(5):213-221, DOI: 10.13982/j.mfst.1673-9078.2025.5.0355
Abstract:
In order to study the effect of extrusion in synergy with addition of different exogenous additives on the quality characteristics of black rice powder, black rice was used as the raw material, and extruded with 1% (mass fraction) vitamin C, citric acid, glucose, calcium carbonate and complex (each of the four exogenous substances was added at 0.25%), respectively, into black rice powder. The effects of different exogenous additives on the reconstituability, viscosity, gelatinization degree, sensory quality and active ingredients (dietary fiber, polyphenols, flavonoids and anthocyanin contents) of the black rice powder were evaluated. The results showed that compared with direct extrusion of black rice, the water solubility index of black rice powder increased by 105.53%, the water absorption index and the caking rate decreased by 46.28% and 53.36%, respectively, the viscosity decreased significantly, the fluidity increased, with insignificant change in the gelatinization degree and significant improvement of sensory quality. The addition of glucose or citric acid was beneficial to the increase of insoluble dietary fiber and total dietary fiber contents, while the addition of complex was beneficial to the increase of soluble dietary fiber content. The addition of citric acid was more conducive to the retention of active substances in black rice powder such as free and bound polyphenols, bound flavonoids, and anthocyanins, and the antioxidant power of total phenols increased by 105.60%. In summary, the addition of different exogenous additives during the extrusion process of black rice powder could effectively improve the reconstituability and sensory quality of black rice powder, and increased the retention rate of active ingredients. The aim of this study was to establish a processing technology of instant black rice powder that had high contents of retained nutrients and active substances as well as good taste and application quality.
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YU Yan, WANG Jie, HAO Meng, WANG Lan, XU Ning, SHI Liu
2025,41(5):222-229, DOI: 10.13982/j.mfst.1673-9078.2025.5.0200
Abstract:
The stability of myofibrillar protein solutions and emulsions is affected by ionic strength and heat treatment. To prepare stable myofibrillar protein emulsions, soybean oil-myofibrillar protein solutions and emulsions were prepared to investigate the effect of ionic strength (sodium chloride concentrations: 0.1, 0.3, 0.6 mol/L) and heat treatment (85 ℃, 10 min) on protein composition, particle size distribution, zeta potential, viscosity, and microstructure (as revealed by scanning electron microscopy and optical microscopy). The results showed that the particle size of myofibrillar protein increased with heating owing to aggregation. In heat-treated solutions and emulsions prepared from 0.1 mol/L sodium chloride, the particle size increased from 32 nm to 4 043 nm (in solution), whereas the particle size decreased from 768 nm to 79 nm (in emulsion), indicating an improved stability of myofibrillar protein emulsions. Myofibrillar protein solutions experienced a decrease in apparent viscosity and the absolute value of the zeta potential (from 7.47 mV to 6.72 mV) with increasing ionic strength; however, after heating, the absolute value of the zeta potential increased. In contrast, the absolute value of the zeta potential of emulsions decreased after heating. Heating increased the number of droplets in myofibrillar protein emulsions while reducing droplet size, thus enhancing the dispersity and emulsification activity of droplets and improving the stability of myofibrillar protein emulsions. In conclusion, an ionic strength of 0.6 mol/L, together with heat treatment, resulted in the most stable myofibrillar protein emulsion. This study serves as a reference for the preparation of stable myofibrillar protein emulsions.
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WANG Chun, ZHENG Jun, LIN Yilin, WANG Yue, LI Pan, PAN Xiaohuan, YU Yigang
2025,41(5):230-242, DOI: 10.13982/j.mfst.1673-9078.2025.5.0530
Abstract:
In order to improve the edible quality of crispy meat, this study investigated the effects of different temperature and time during frying on the moisture content, rate of mass loss, thiobarbituric acid (TBARS) value, color, texture, and sensory evaluation scores of crispy meat using chicken breasts as raw material, and evaluated the correlation between the frying conditions and the quality of crispy meat. The Box-Behnken response surface method was used to optimize the temperature and time during frying of the crispy meat. The response factors were different temperature and time for primary and secondary frying processes, and the response value was sensory evaluation scores. The results indicated that frying temperature and time showed strong correlation with rate of mass loss, TBARS value, a* value, hardness and chewiness. The optimal frying process conditions of crispy meat were: primary frying temperature was 149 ℃, primary frying time was 40 s, secondary frying temperature was 178 ℃, and secondary frying time was 107 s. The sensory evaluation score of crispy meat produced by this process was 95.50, with an error of 0.54% compared with the predicted value, which demonstrated that the response surface regression model was reliable. Comparing the sale of the three products, the crispy meat had unique flavor and crispy texture; the rate of mass loss was 59.37% for crispy meat at the condition of edible quality and the hardness was 26.29 N, which was at a moderate level. The TBARS value was 0.41 mg MDA/kg, which was reduced by 6.15%, 3.29% and 2.60% compared with that of the other varieties. The results indicated that crispy meat under optimal frying condition improved palatability and safety. This study provided some theoretical basis for the processing of crispy meat products in industrialized production.
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WANG Wenlun, YU Chaohang, HUANG Yan, LI Wenbin, YUAN Qing, XIONG Xianlong, ZHOU Nanqing, LIN Chenwenyi, YU Shirui
2025,41(5):243-255, DOI: 10.13982/j.mfst.1673-9078.2025.5.0436
Abstract:
The optimal conditions for producing Premna microphylla Turcz jelly from a fresh liquid extract of the plant were determined using single-factor experiments and response surface methodology, with the hardness, chewiness, elasticity, and sensory properties of the product used as response values. The physicochemical properties of the produced jelly, including its antioxidant capacity (free radical-scavenging ability) and total protein, total flavonoid, and pectin contents were also determined. Additionally, its inhibitory activities against α-amylase and α-glucosidase were established using in vitro enzyme activity inhibition assays. The results indicated the following as the optimal production conditions: 0.77% (m/m) of composite glue, 9.22% (m/m) of white sugar, and 0.09% (V/V) of citric acid. Under these conditions, the jelly hardness, chewiness, elasticity, and sensory score were 325.71 gf, 85.00 gf, 0.82, and 85.66, respectively. Moreover, its total protein, total flavonoid, and pectin contents were 5.96 mg/mL, 1.42 mg/g, and 4.36 μmol/g, respectively. The IC50 values for its DPPH and ABTS+ free radical-scavenging activities and total antioxidant capacity were 924.6, 1 013.0, and 614.9 mg/mL, respectively. Furthermore, the jelly significantly inhibited α-amylase and α-glucosidase activities. In summary, the successful optimization of the production process for P. microphylla jelly and preliminary analysis of its physiological properties offer valuable insights into the manufacturing techniques for producing this plant product as well as its potential biological functions.
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JIANG Yuhan, ZHANG Zhenwei, YU Jie, ZHU Meilin, ZHANG Chunrong, JIA Lirong
2025,41(5):256-266, DOI: 10.13982/j.mfst.1673-9078.2025.5.0425
Abstract:
In this research, a reduction study was carried out on the excipients and food additives was investigated on the basis of the existing plant-based chicken steak formula of the manufacturer to achieve clean label. The effects of different mass fractions of L-cysteine, flaxseed gum, konjac gum, egg white powder, inulin, and TGase on the texture and sensory quality of the product were investigated by texture analyzer and sensory evaluation. The formula based on clean label was formed as follows (mass fractions): soybean pullulan protein, 12.26%; peanut pullulan protein, 7.36%; water, 53.96%; soybean oil, 14.72%; soybean isolate protein powder, 3.68%; gluten powder, 3.07%; L-cysteine, 0.1%; TGase (liquid), 0.49%; compound seasoning, 4.37%; salt, 0.74%; white sugar, 1.47%. Then, the protein nutritional value of plant-based chicken steak formulated as above was compared with that of chicken steak. The protein digestibility of the plant-based chicken steak was 37.56%, which was close to that of the chicken steak (protein digestibility: 41.85%); its ratio of essential amino acid content to total amino acid content (EAA/TAA) was 0.41, and the ratio of essential amino acids to non-essential amino acids (EAA/NEAA) was 0.71, both of which met the standards set by FAO/WHO; its amino acid score (AAS) was 1.71 and the chemical score (CS) was 1.26. The results indicated that the plant-based chicken steak was a high-quality source of protein. Based on the analysis of the above indicators, four excipients and additives (flaxseed gum, konjac gum, egg white powder, and inulin) were removed from the original formula under the premise of quality assurance, which provides a reliable basis for label cleaning and protein nutritional evaluation of plant-based meat products.
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YAO Dan, ZHAN Hongping, HE Xingjiang, YU Yinglong, JIANG Zhaochun, ZHOU Wencai, WEI Xiaoping
2025,41(5):267-279, DOI: 10.13982/j.mfst.1673-9078.2025.5.0305
Abstract:
Apis cerana unifloral honeys from vitex (Vitex negundo var. heterophylla Rehd.) and osmanthus (Osmanthus yunnanensis) were used as controls to identify the metabolite composition and characteristic substances in blueberry (Vaccinium Spp.) and wild rose (Rosa multiflora Thunb.). The metabolites of 39 specialty honey samples were clustered and analyzed using liquid chromatography-mass spectrometry untargeted metabolomics. Significantly changed metabolites were identified and functionally annotated. The 817 metabolites detected were enriched in 42 modules (e.g., amino acid metabolism (14 pathways), digestive system (10 pathways)), involving a total of 364 pathways. There were 336 significantly changed metabolites between blueberry and vitex honeys, 165 between blueberry and osmanthus honeys, 167 between blueberry and wild rose honeys, 270 between wild rose and vitex honeys, and 247 between wild rose and osmanthus honeys. Phenylalanyl-threonine and 3-hydroxy-4-methoxycinnamic acid were characteristic substances of blueberry honey, whereas N1,N5,N10,N14-tetra-trans-p-coumaroylspermine, eupatorin, and prop-2-enoic acid were characteristic substances of wild rose honey. Additionally, wild rose honey contained high contents of indole and its derivatives and glycerophospholipids. We identified and confirmed unique characteristic substances in blueberry and wild rose honeys, offering valuable references for subsequent identification of honey authenticity and traceability identification.
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YUAN Yuwei, LIU Ziqiong, XIANG Wenyi, ZHANG Tiji, YE Naixing, JIN Shan
2025,41(5):280-289, DOI: 10.13982/j.mfst.1673-9078.2025.5.0240
Abstract:
In this experiment, Loong and Phoenix Tea Cakes, prepared from tea leaves with varying tenderness (i.e., harvested at the one-bud or one-bud and two-to-three-leaf stage) and subjected to different processing methods, were characterized by sensory evaluation and non-targeted metabolomics analysis to clarify their differences in flavor quality. The results of the sensory evaluation showed that SX-B (one-bud) and SX-L (one-bud and two-to-three-leaf) were prepared through a complete traditional process. SX-B-BZ (one-bud) was prepared through a modified traditional process (without pressing), whereas SX-B-KX (one-bud) was prepared through a modified process (roasting in an oven instead of in a wok). The results of the sensory evaluation showed that SX-B, SX-L, and SX-B-BZ scored higher than SX-B-KX in terms of taste, aroma, and overall score of whisked tea. SX-B, SX-B-BZ, and SX-B-L did not differ significantly in the content of methyl geranate (with a floral aroma), whereas their methyl geranate contents far exceeded that of SX-KX. SX-B, SX-B-BZ, and SXB-L did not differ significantly in the content of methyl geranate (with a floral aroma), whereas their methyl geranate contents far exceeded that of SX-KX. SX-L had a high relative odor activity value for (Z)-3-hexenol and heptyl isobutyrate (with grassy, floral, and fruity aromas). Anethole and piperitone contribute more in SX-B, SX-B-BZ, and SX-B-KX, highlighting a spicy aroma. Therefore, the raw materials of Loong and Phoenix Tea Cakes can be extended to include tea leaves harvested in the one-bud and two-to-three-leaf stages. SX-B-BZ and SX-B had similar qualities, which allowed the pressing process to be omitted. However, oven roasting introduces an over-fired taste, which is not ideal. Flavonoids or flavonoid glycosides constitute a significant proportion of the flavor metabolites of Loong and Phoenix Tea Cakes, likely contributing to the mellow taste of the steeped tea. Additionally, the abundance of tea saponins may influence froth quality. These findings can serve as a theoretical guide for developing new processes for Loong and Phoenix Tea Cakes.
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WANG Pengyue, JIANG Siqiang, DENG Weiqin, XU Lei, LI Xiongbo, LIU Runye, LUO Lan, CHEN Haifeng
2025,41(5):290-301, DOI: 10.13982/j.mfst.1673-9078.2025.5.0344
Abstract:
In this study, the changes of volatile flavor substances (VFS) and succession of microbial community in the “turning, drying and dewing” process during industrially fermentation of pixian broad-bean paste (PXDB) were investigated by gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing (HTS) , and the correlation between the key VFS and the dominant microbial community was also analyzed. The results showed that the VFS underwent dynamic changes, especially the esters and alcohols imparting characteristic flavor were enriched and the total VFS content increased gradually then decreased, during the “turning, drying and dewing” process. Bacillus, Staphylococcus, Levilactobacillus, Tetragenococcus, Oceanobacillus, Enterobacter, Weissella, Aspergillus and multiple yeast genera were the dominant microorganisms during the “turning, drying and dewing” period. Pearson correlation analysis showed that the above dominant floras previously mentioned were correlated with 35 key aroma components (OAV>1). Among them, Bacillus was significantly and positively correlated with 3-methylthiopropionaldehyde (P<0.001). 2-Methoxyphenol was extremely significantly and positively correlated with Zygosaccharomyces (P<0.001) and significantly and positively correlated with Wickerhamiella (P<0.01). Starmerella was significantly and positively correlated with ethyl myristate (P<0.01). Weissella, Kazachstania, Vishniacozyma, Fusarium and Alternaria were significantly and positively correlated with 3-methylbutanenitrile (P<0.01). The “turning, drying and dewing” process was beneficial to the accumulation of the main VFS and the improvement of PXDB’s flavor. A significant and positive correlation was detected between the dominant floras and some key VFS in the fermented PXDB, indicating that product flavor could be affected by regulating the microbial community during a specific period. The results of this study are helpful to clarify the mechanism underlying the formation of the characteristic flavor of PXDB and the understanding of the “turning, drying and dewing” process of industrially fermented PXDB.
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ZHANG Wenfang, ZHANG Huimin, HAN Leisa, LYU Bin, XING Xinhui, YAN Chunbo, WANG Yi, LUO Hao, OU Shujian, XUE Zhenglian
2025,41(5):302-311, DOI: 10.13982/j.mfst.1673-9078.2025.5.0177
Abstract:
The microbial flora and fermentation methods affect the growth and metabolism of microorganisms during the fermentation of Pu-erh tea, which ultimately affects its fermentation quality. In this study, sensory evaluation, physicochemical analyses, amplicon high-throughput sequencing, and high-performance liquid chromatography-mass spectrometry were used to investigate the effects of hollow-fermentation on Pu-erh tea’s physicochemical parameters, microbial community structure and flavor. The results showed that there was no significant sensory difference between the hollow-fermented Pu-erh tea and traditional ground-fermented Pu-erh tea; and the microbial clustering of the two types of tea resembled. Compared with the traditional grounded-fermented Pu-erh tea, the species abundance of the eukaryotic microbiota in the hollow-fermented Pu-erh tea increased whilst the species abundance and diversity indices of its prokaryotic microbiota decreased significantly. For the hollow-fermented Pu-erh tea, the relative abundance of Rasamsonia (8.02%→32.29%) and Unclassified Micrococcaceae (8.51%→18.36%) increased significantly, whereas, the relative abundance of Aspergillus (46.03%→28.91%), Blastobotrys (10.14%→1.4%) and Bacillus (7.11%→0.60%) decreased. Meanwhile, the absolute values of pH (6.07→6.55), the contents of soluble polysaccharides (21.70→28.29 mg/g), theabrownin (86.41→109.43 mg/g), and caffeine (1.59→4.59) were significantly higher in hollow-fermented Pu-erh tea. The absolute contents of free amino acids (7.23→7.03 mg/g) and the relative contents of catechins (0.06→0.01) were significantly lower. Redundancy analysis showed that tea polyphenols and epicatechin gallate were significantly correlated with eukaryotic microbiota, while total flavonoids and epicatechin gallate were significantly correlated with prokaryotic microbiota. This study provides theoretical support for the improvement of traditional Pu-erh tea fermentation process.
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WU Zhiwei, SUN Zongbao, JIANG Xinrong, ZOU Xiaobo, YANG Ning
2025,41(5):312-319, DOI: 10.13982/j.mfst.1673-9078.2025.5.0501
Abstract:
Ochratoxin A (OTA) can contaminate wheat, thus posing a serious food safety issue. On-site rapid detection of OTA requires stable and reliable equipment and detection methods. Current pretreatment methods require extensive equipment, involve long detection times, and are susceptible to human interference. In this study, an integrated microfluidic chip with various functional chambers was proposed to achieve synchronous, rapid pretreating of wheat. Pretreated test droplets are added to electrodes modified with antibodies for OTA detection through impedance sensing. The whole process only requires 15 minutes. Quantitative detection of OTA through impedance sensing exhibited a good linear relationship (R2=0.98), low detection limit (0.05 μg/mL), and stable recovery (88.25%~112.36%). Testing of other confounding toxins reveals that the combined use of the pretreatment microfluidic chip and impedance sensing has good specificity for OTA detection. The proposed method demonstrates higher specificity, reliability, and stability than conventional pretreatment methods and liquid chromatography-mass spectrometry. By combining a microfluidic chip with impedance sensing, this method meets the basic pretreatment requirements for detecting OTA in wheat and other foods and enables rapid detection of OTA. This efficient and convenient method provides insight into the development of systems for food quality and safety and early disease monitoring.
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CHEN Niannian, ZHAO Chaomin, WANG Liangzi, ZENG Jing, HAN Li, GU Shuqing, YI Xionghai, WANG Min
2025,41(5):320-328, DOI: 10.13982/j.mfst.1673-9078.2025.5.0365
Abstract:
In this study, a rapid method for detecting tetrahydrocannabinol (THC) content in beverages using a probability of detection (POD) model combined with surface-enhanced Raman spectroscopy (SERS) technology was established. Two pre-treatment schemes, direct dilution method and extraction method, were developed for different sample matricessuch as carbonated beverages, fruit and vegetable juices, and vitamin beverages. The experimental results showed that the Raman characteristic peaks at 542 cm-1 and 1 172 cm-1 were used as the peaks for identifying THC. In combination with the POD model, the detection limit (LOD) of tetrahydrocannabinol was determined to be 1 mg/kg in carbonated beverages and other matrices, and 2 mg/kg in fruit and vegetable juices. In the experiment, multiple-concentration-gradient positive samples (0~10 mg/kg) were designed for SERS detection, and a qualitative POD model was established to determine the change in detection probability with mass concentration. The sensitivity of this method was greater than or equal to 95%, with specificity greater than or equal to 90%, false negative rate lower than or equal to 5%, and false positive rate lower than or equal to 10%. Meanwhile, this rapid detection method and the reference method (the method by liquid chromatographytandem mass spectrometry) were analyzed through one-time evaluation. When the concentration of added THC was not lower than LOD, the POD values of this SERS method and the reference method were both higher than 95%, indicating that the two methods showed good consistency. This rapid detection method is easy to operate, fast and accurate, and requires only 30 minutes from sample pretreatment to measurement results. In combination with the POD model, the effectiveness of this method was verified. This method is expected to be applied for rapid on-site detection of THC in customs ports, market supervision and other fields.
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WANG Xiaoting, SHEN Qi, WUJISI GULENG, KANG Qi, PAN Juxiu, HE Weizhong, WANG Cheng
2025,41(5):329-336, DOI: 10.13982/j.mfst.1673-9078.2025.5.0515
Abstract:
A total of 128 melon samples harvested in five provinces were quantitatively analyzed for 13 mineral elements using an inductively coupled plasma mass spectrometer, following the GB 5009.268-2016 standard. Next, the characteristic mineral elements in samples from each province were identified using orthogonal partial least squaresdiscriminant analysis (OPLS-DA), correlation analysis, and percentage contribution to recommended nutrient intake (RNI). With reference to the RNI values of corresponding elements specified by the Chinese Nutrition Society, the mineral nutrient levels in different populations were analyzed and evaluated. The results show that the levels of B, Fe, Sr, Mn, and Zn differed most among the five provinces (VIP>1), with the difference in B being the most prominent (VIP>2, P<0.001 for betweengroup differences). The highest levels of B, Fe, Sr, Mn, and Zn were identified in Jiangsu (18.569 mg/kg), Hainan (8.178 mg/kg), Inner Mongolia (5.098 mg/kg), Hainan (2.302 mg/kg), and Hainan (3.662 mg/kg), respectively. The elements with the highest percentage contribution to RNI in Guangxi, Hainan, Hebei, Jiangsu, and Inner Mongolia were Sn, Mn, Mo, Zn, and Fe, respectively. Furthermore, Mn, Zn, Fe, and Sn had the highest percentage contribution to RNI in children, male adult, and female adults in Hainan and Guangxi. Overall, these findings serve as a reference for identifying region-specific dominant mineral elements in melons from the five provinces. Dietary recommendations about melons from the five provinces are provided according to the dietary needs of different groups, aiming to support regional brand development and enhance the quality and efficiency of melon production.
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DU Bin, CHEN Haijun, CHEN Taoying, YAO Nannan, LUO Jianzhi, YANG Mei, LINGHU Keyong
2025,41(5):337-344, DOI: 10.13982/j.mfst.1673-9078.2025.5.0391
Abstract:
In this study, an aptamer-based lateral flow test strip was developed for the rapid detection of glyphosate (GLY) using gold nanoparticles labeled aptamers as probes. The effects of experimental conditions, including the concentrations of aptamer and NaCl used, the molar ratio of streptavidin and biotinylated DNA, and the loading quantity of gold nanoparticleaptamer complexes (AuNPs-Apt) on the sensitivity were analyzed. The optimal experimental conditions were as follows: NaCl concentration, 80 mmol/L; aptamer concentration, 500 nmol/L; the molar ratio of streptavidin to Bio-DNAT, 1:3; the loading amount of AuNPs-Apt, 30 μL. Under the optimal experimental conditions, the visual resolution concentration was 20 ng/mL, with a linear range of 5~200 ng/mL and a limit of detection as 5 ng/mL. This aptamer-based strip was applied to the determination of GLY in spiked tea samples, and the recoveries were from 95.13% to 105.24% with relative standards deviation (RSD) of 4.73%~8.28%. All tests could be completed within 5 min. The results showed that the developed aptamerbased lateral flow test strip has the potential to be an alternative tool for the rapid and sensitive detection of GLY.
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YANG Qiyue, LIU Lin, ZHENG Jianan, ZHANG Yousheng, ZHANG Yehui, XIAO Xinglong, JIAO Wenjuan
2025,41(5):345-353, DOI: 10.13982/j.mfst.1673-9078.2025.5.0374
Abstract:
The freshness of food has always been one of the important factors affecting food safety. In recent years, intelligent labels, which can reflect real-time internal changes of food, have gradually replaced traditional food packaging and come into view. Among them, the biogenic amine-sensitive food freshness indicator labels can characterize the freshness of food by identifying the characteristic substances such as histamine, cadaverine, putrescine and tyramine produced by enzymatic decarboxylation of amino acids in protein during meat spoilage, to achieve visual instructions to assist food managers and consumers in making accurate judgments during stages such food storage, transportation and sales. Researchers have conducted a lot of investigations on the choice of preparation materials and indicators for this type of label, and evaluated the label’s sensitivity, mechanical properties and additional functions, in order to achieve a more stable and accurate freshness indicator effect. In this paper, the basic principles and methods of bioamine-sensitive food freshness indicator labels are introduced, and their applications and research status in meat products are summarized.
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JI Jiahao, WANG Kai, HU Zhuoyan, LIU Xuwei, YAN Jingkun, ZHAO Lei
2025,41(5):354-363, DOI: 10.13982/j.mfst.1673-9078.2025.5.0511
Abstract:
Spray drying is an important method of fruit processing, which is widely used in the food processing industry due to its advantages such as high stability and good solubility of the prepared fruit powder. However, there are still a number of challenges encountered in the actual production process. On the one hand, the abundance of low-molecular-weight sugars and organic acids in fruits leads to a low glass transition temperature of fruit powder, resulting in sticking to the spray dryer wall thereby reducing the yield of fruit powder; on the other hand, the higher temperature in the process of spray drying leads to the loss of heat-sensitive components in fruits, resulting in the decrease of fruit powder quality. In view of these technical difficulties, this paper summarizes the solutions in recent years and puts forward new ideas, such as adding drying aid(s), screening fruit varieties, probiotic fermentation pretreatment and low-temperature spray-drying technology, to increase the glass transition temperature of fruit powder and reduce heat loss, thereby improving the yield and quality of fruit powder. On this basis, the future direction for processing fruit powder is prospected, in order to provide certain theoretical support for the preparation of high-quality fruit powder by spray drying.
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LUO Lin, LIAO Feifei, XIN Xuan, ZHANG Mengmeng, WANG Wei
2025,41(5):364-371, DOI: 10.13982/j.mfst.1673-9078.2025.5.0368
Abstract:
Yellow wine lees is a solid product obtained from the solid-liquid separation after the fermentation of rice wine mash, containing abundant proteins. Proteins have physico-chemical properties such as emulsifying and foaming properties. Adding them to food can affect food’s color, flavor, appearance, texture, and other qualities; Proteins can also be used to prepare active peptides, such as antihypertensive peptides and antioxidant peptides. These peptides can be used as functional ingredients in functional foods and health products. However, most of the industries treat yellow wine lees as waste or feed with low added value, and the development and utilization of protein resources in them are insufficient. This article reviews the latest research progress in the preparation methods, physicochemical properties, and potential for preparing active peptides of yellow wine lees protein. The gaps of the current research on yellow wine lees protein and future research directions are analyzed. The potential application value of yellow wine lees protein in the food field is discussed, in order to provide a reference for the high-value utilization of yellow wine lees protein resources.
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LIU Yujun, YU Di, LI Long, FU Zhiyu, AN Junwen, LIU Guiying, ZHENG Jie
2025,41(5):372-385, DOI: 10.13982/j.mfst.1673-9078.2025.5.0278
Abstract:
Sea cucumbers contain a variety of biologically active substances, and are regarded as nourishing functional foods. Saponins are the most important class of secondary metabolite in sea cucumber, and have attracted much attention owing to their various biological activities (anti-tumor, ability to ameliorate diabetes mellitus and non-alcoholic fatty liver disease, immunity enhancing, bone marrow hematopoiesis promoting, and cognitive dysfunction mitigating). This study systematically reviewed the main factors affecting sea cucumber and processed sea cucumber product saponin contents, and summarized the structures, biological activities, and biological activity-based applications of sea cucumber saponins. Furthermore, future development trends are forecasted to provide insights for further development and utilization of sea cucumber saponins.
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ZHOU Yuxin, DENG Xin, XU Tianran, MA Biao, GONG Yunfei, ZHANG Mingzhou
2025,41(5):386-398, DOI: 10.13982/j.mfst.1673-9078.2025.5.0379
Abstract:
Small-molecule hazards are important risk factors in food safety and pose serious threats to human health. Comprehensive screening of food safety risk factors helps enhance the public’s sense of security. However, conventional detection methods fail to meet the requirements for trace detection of small-molecule hazards. The combination of immune response and nucleic acid amplification technology is a rapid, efficient, sensitive, and accurate emerging method for the detection of small-molecule hazards. Immuno-nucleic acid amplification combines the high specificity of immunoassays and the high sensitivity of nucleic acid amplification. This effective, sensitive, and accurate method is gradually playing a more important role in the routine screening of small-molecule hazards. This study reviews the recent advances in research on immuno-nucleic acid amplification, discusses in detail the current state of development of immuno-nucleic acid amplification applicable to non-isothermal and isothermal conditions, and predicts the application prospects of this method in detecting small-molecule hazards in food. Overall, this study provides a reference for further research and promotes the use of this method in food safety inspection.
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CAI Jixun, YIN Pengcheng, JIN Yanbin, LUO Xiuzhu, BAO Jiajue, LU Shiling
2025,41(5):399-408, DOI: 10.13982/j.mfst.1673-9078.2025.5.0245
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Food spoilage and biofilm formation associated with food bacteria are an important issues in the food industry. Current studies have shown that quorum sensing (QS) plays a vital role in food spoilage, biofilm formation and the occurrence of foodborne diseases. Therefore, the use of quorum sensing inhibitors (QSI) to interfere with or block bacterial QS systems can be used as an effective means to reduce food spoilage. At present, studies have shown that the active substances extracted from plants have a strong ability to inhibit quorum sensing, and based on the potential of these active substances, plant extracts have been developed as new food preservatives. Thus, this review firstly introduces the concept and types of quorum sensing systems and quorum sensing inhibitors, and then focuses on the research and application of the inhibitory effect of active ingredients in plant extracts on quorum sensing systems, in order to provide a reference for the discovery and screening of safe and efficient QSI from natural plant compounds.
Volume 41,2025 Issue 5
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Abstract： In the study, the extraction process of total flavonoids from Mesona chinensis Benth was optimized, and their hypoglycemic efficacy was evaluated. The optimum extraction conditions were explored by single-factor tests and response surface methodology (RSM). The optimum conditions were determined as follows: ethanol concentration 86%, liquid-solid ratio 1:18 (g·g-1), ultrasonic extraction time 36 minutes, ultrasonic extraction temperature 66°C.Under the above optimum conditions, the predictive extraction rate of total flavonoids from Mesona chinensis was 2.15%, the actual extraction rate was 2.17%, and it had a 0.93% relative error to the predictive yield. The effects of four factors on the extraction rate of total flavonoids from Mesona chinensis Benth was as follows: ultrasonic extraction time > ultrasonic extraction temperature > ethanol concentration> solid-liquid ratio, and the interaction between ultrasonic extraction time and ultrasonic extraction temperature had a significant (P<0.05) impact on the extraction rate of total flavonoids.The results of hypoglycemic test in vitro showed that the impact of 6.0 (mg·g-1) total flavonoids on the inhibition rate of α-glucosidase activity was 72.18%, and the impact of 8.0 (mg·g-1) total flavonoids on the inhibition rate of α-amylase activity was 64.57%;10 (μg·g-1) total flavonoids could significantly (P<0.05) increase the glucose consumption of Human Hepatocellular Carcinoma Cell Line cells (HepG2) , and promote the synthesis of liver glycogen (increased by 45.4%). This indicated that the total flavonoids from Mesona chinensis Benth had well auxiliary hypoglycemic effect. The results of this study can provide a theoretical basis for the exploration and utilization of the total flavonoids in Mesona chinensis Benth.
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Avian blood protein (ABP), recognized as a high-value animal protein source characterized by rich amino acid profiles, has emerged as a valuable bioresource with broad cross-industrial applications. This paper outlines the nutritional characteristics of ABP and reviews how fermentation, enzymatic engineering, and heme purification techniques enhance its flavor, bioavailability, and functional activity during processing. Based on this analysis, it summarizes current industrial applications of bio-utilization technologies in the food, feed, and biomedical sectors, highlighting their economic, social, and ecological values. Furthermore, the paper examines existing research limitations and gaps to prospect future development trends in ABP bio-utilization, including value enhancement through innovative processing methods and novel strategies, thereby establishing a scientific foundation and offering practical guidance for advancing related industries.
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Min Chengjun, LI Hongyu, WU Xi, CHANG Guangqiang
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To ensure the edible quality of different modified atmosphere pig products during their shelf life, improve the economic benefits of modified atmosphere pig products, the effects of different carbon dioxide ratios on the quality of precision processed cold fresh pig products were studied. In this experiment, the fresh pork tenderloin, pork belly, and pork ribs were selected as the research objects to study the changes in color difference, shear force, total volatile base nitrogen (TVB-N) value, pH value, water content, and total bacterial count (CFU) of the three products during storage under modified atmosphere packaging conditions of 70 % O2 / 15 % CO2 / 15 % N2 and 70 % O2 / 30 % CO2. The experimental results showed that upon8 days of storage under the 70 % O2 / 30 % CO2 treatment：the TVB-N and lg CFU/g values of pork tenderloin were 14.63 mg/100g and 5.55, of pork belly slices were 14.95 mg/100g and 5.78. However, under the 70% O2/15% CO2/15% N2 treatment, the TVB-N and lg CFU/g values of similar products exceeded the national standard limit requirements, 70% O2/15% CO2/15% N2 treatment has a less significant impact on the brightness of the product and a significant impact on the redness value (P<0.05). The correlation between the two treatment methods on the water content of the product is relatively small. Comprehensive analysis shows that 70 % O2 / 30 % CO2 treatment can significantly (P<0.05) control the changes in the total bacterial count and TVB-N value of the product, and control the increase in pH value, which is more conducive to maintaining the quality of modified atmosphere pig products.
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Liu Qi, Zhao Chanjuan, Tan Xianxin, Chen Ruixi, Huang Lingdong, Zhu Qiuhao, Zhang Jikai, Liu Ju, Zheng Dongren, Zhao Feng
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To explore the reasons for the low nitrite content in low-nitrite cured meat from the northeastern part of Chongqing and to screen out efficient nitrite-degrading strains, and further optimize the processing technology of low-nitrite cured meat. This study determined the nitrite content of cured meat from four counties and districts in the northeastern part of Chongqing, selected low-nitrite samples for microbial analysis, and isolated dominant lactic acid bacteria; evaluated the performance of the strains through degradation experiments, and studied the effects of salt addition and curing temperature on nitrite content. The results showed that the key to the low nitrite content in low-nitrite cured meat from the northeastern part of Chongqing was the efficient degradation effect of lactic acid bacteria. Lactobacillus sakei FBG1-D33 was successfully isolated, and its nitrite degradation rate reached 95.20% within 24 hours, significantly higher than the existing reported levels. When the inoculation amount was 108 CFU·g-1, the pH value of the cured meat was 5.0 to 5.2. The optimized process parameters were: salt addition of 3%, curing temperature of 4℃, curing time of 7 days, inoculation of FBG1-D33 (108 CFU·g-1), and fermentation at 37℃ for 24 hours. The final nitrite content of the cured meat was less than 1 mg·kg-1, which was superior to similar studies. The strong degradation ability of Lactobacillus sakei FBG1-D33 combined with the optimized process parameters provided a theoretical basis and technical support for the production of low-nitrite cured meat.
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Miao Nan, Xiao Chun, Liu Yuanchao, Hu Huiping, Wu Qingping
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Diabetes mellitus, as a common metabolic and endocrine disorder, can lead to various severe complications,impacting patients' quality of life. Although there are multiple hypoglycemic drugs available for clinical use, these medications all have varying degrees of adverse reactions. In recent years, with the deepening research on edible fungal proteins, their potential in lowering blood sugar has gradually attracted the attention of the scientific community. This article reviews the mechanisms of edible fungal proteins in regulating glucose metabolism through pathways such as modulating immunity, regulating the body's utilization of glucose, modulating insulin signaling pathways, and alleviating oxidative inflammatory responses, aiming to provide safer and more effective treatment options for patients with diabetes.
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Hu Zheng, Han Fangrui, Chen Die, Ma Mingzhu, Chen Yan, Luo Hongyu
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Nitric oxide (NO), as an endogenous diatomic signaling molecule, exhibits excellent preservation function in food field due to its outstanding antibacterial, antibiofilm and anti-pest properties. Although NO possesses significant physiological and biochemical functions, its further promotion and application are constrained by factors such as inherent poor stability, low utilization rate, toxicity from excessive or improper use, and associated side effects. Currently, a significant number of researchers are dedicated to the development of NO donor sustained-release vectors and systems that exhibit improved stability, higher efficiency, and enhanced safety. In this paper, the production and signaling pathways of NO are reviewed, and the design and development of various types of NO donor sustained-release systems are analyzed, as well as their practical effectiveness and application potential in food preservation across categories such as meat, seafood, fruits and vegetables are summarized. The development of NO donor sustained-release system can provide new ideas and solutions to enhance the bioavailability of NO, improve the food quality and extend its shelf life. This approach demonstrates significant potential for application in the food industry.
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Phenolic compounds are important active components of whole grains for their health effects. In addition to monomeric phenolic acids such as ferulic acid and p-coumaric acid, ferulic acid polymers are also important phenolic active components enriched in cereal bran.Compared with phenolic acid monomers such as ferulic acid, ferulic acid polymers are more complex and special in structure, while possessing significant antioxidant activity, antibacterial activity, disease and insect resistance, and other potential health benefits.To comprehensively assess the value and potential applications of whole grain ferulic acid polymers in the field of health, this article reviews the research progress of composition, distribution of content, antioxidant activity, and in vitro colonic fermentation of whole grain ferulic acid polymers, and the research prospect was proposed to provide guidance for profound research in the field of health and reference for further promotion of the whole grain food industry.
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Coffee is one of the most important and widely used cash crops in the world, and is the first of the world"s top three beverages due to its unique flavor and biological functions. Roasting is a pivotal step in the formation of coffee flavor. Raw coffee beans are roasted, ground, brewed or boiled to reach consumers. While Maillard and caramelization reactions give coffee its unique flavor, hazards such as acrylamide, 5-hydroxymethylfurfural and furans are also generated, which not only affect coffee quality but also pose a threat to consumers" health. Compared with other thermally processed foods, the abatement of hazards in coffee is still a challenge. This paper describes the formation mechanism of hazardous substances in the coffee roasting process, the influencing factors and their abatement measures, and looks into the future development trend. It aims to deepen people"s understanding of hazards in coffee roasting and provide theoretical references for the green processing of coffee and the control of hazards in the roasting process.
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Water kefir is a kind of non-animal source traditional fermented beverage with great development potential, which is named for its rich probiotics and beneficial substances. It can be applied to different raw material substrates, such as fruits, vegetables, cereals and teas, etc., with low sugar content, low acidity, carbonation and alcohol content after fermentation, and can be used to develop products for specific consumers, such as lactose intolerance, veganism or vegetarianism. Water kefir particle fermentation can increase the added value of products, make full use of by-products, reduce environmental pollution and crop waste. It also has great development potential in terms of functional activity, and can be used for disease prevention and treatment and health care. The co-culture mode of yeast and lactic acid bacteria in water kefir medium increased the number of interacting bacteria, which described that the interaction between strains in water kefir granules was mutually beneficial. In this paper, the physiological function, formation mechanism, fermentation type and microbial species of water kefir were reviewed to clarify the significance and application prospect of developing functional water kefir fermented beverage. Moreover, different fermentation substrate types at home and abroad were summarized to provide reference value for the development of new fermented beverage and functional product according to their physical properties and microbial species.
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李安宁, 胥亮, 陈小庆, 熊黎, 杨东梅, 高鸿, 黄毅娜
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In order to investigate the protective effect of highly oxygenated water on on the brain tissue of acutely hypoxic mice, 80 female Kunming mice of SPF level were randomly divided into the control and the highly oxygenated water groups. After 30 days of treatment, they were randomly divided into four groups with 10 mice in each group, respectively, of which three groups were used to determine the survival time in the atmospheric hypoxia experiment, sodium nitrite poisoning experiment, and acute cerebral hypoxia experiment. Additionally, brain tissue samples from the remaining 20 decapitating after atmospheric pressure hypoxia died, to detect the contents of HIF-1α and VEGF, the levels of protein expression, and mRNA of HIF-1α, VEGF, and AMPK. The results show that, compared to the control group, the survival time of the three hypoxia experiments in the highly oxygenated water group was extended by 6.79%, 28.02%, and 10.83%, respectively. Furthermore, there was a significant reduction in the content of HIF-1α (P < 0.05) and VEGF (P < 0.01), and the protein expression of HIF-1α and VEGF was down-regulated (P < 0.05). Moreover, HIF-1α mRNA levels significantly increased (P < 0.01). These results suggest that intake of highly oxygenated water can promote the rapid adaptation of cells and tissues to hypoxia by consuming HIF-1α during acute hypoxia, at the same time regulate the transcription process of HIF-1α, and exert a multi-directional hypoxia tolerance effect. Conclusion: Short-term consumption of highly oxygenated water has a protective effect on the brain tissue of acutely hypoxic mice.
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Refined beef tallow was used as a raw material and processed using enzymatic digestion, aeration oxidation, and the Maillard reaction to investigate the effects of controlled oxidation and the Maillard reaction on the quality of beef tallow, including acid value, peroxide value, and volatile components. The results showed that the acid value of the original beef tallow was 1.22 mg/g and the peroxide value was 0 g/100 g. The acid value and peroxide value of the original beef tallow were increased after processing by oxidation and the Maillard reaction. The results of the sensory evaluation showed that moderate oxidation in combination with the Maillard reaction reduced off-flavors and acidity and enhanced the meaty, roasted, and caramelized flavors of the beef tallow. Beef tallow oxidized at higher temperatures (160, 180, 230 °C) contain a greater variety of volatile components than those oxidized at lower temperatures (130, 140, 150 °C). After Maillard reaction, the content of some aldehydes was reduced or even not detected, such as 2-hexenal, trans-2-heptenal, (E, E)-2,4-heptadienal, (E, E)-2,4-nonadienal. The results of principal component analysis showed that the 6 samples of oxidized beef tallow, and the 6 samples of oxidation-Maillard reaction co-treated beef tallow, cab be classified into four distinct groups. The results of partial least squares regression analyses indicated that beef tallow treated by oxidation at 150~180°C and Maillard reaction has better roasted nutty, caramelized and meaty flavors. In conclusion, the combination of oxidation at 160~180 ℃ and Maillard reaction can improve the flavor quality of beef tallow. The study may provide a theoretical basis for controlled oxidation and Maillard reaction in the manufacture of high-value beef tallow flavors.
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To investigate the protective mechanism of Tricholoma Matsutake extract (TM) on AD mice, an AD mouse model was established using brain injection of Aβ42 oligomers, and behavioral, neuroinflammatory, oxidative stress, and gut microbiota-related indicators were assessed. The findings demonstrated that 2g/kg TM significantly improved behavior and cognitive impairment. Pathological markers of AD, including inflammatory factors TNF-α, IL-1β, and MDA, were elevated in the model mice. However, these changes were reversed by the upregulation of the anti-inflammatory factor IL-10 and the antioxidant enzymes SOD and GSH. Compared to the model group, the expression levels of inflammatory factors TNF-α and IL-1β were significantly reduced by 53.98% and 53.41%, while the levels of antioxidant enzymes SOD and GSH increased significantly by 88.46% and 40.24%, respectively. Additionally, TM inhibited the activation of microglial cell marker IBA-1 and astrocyte marker GFAP, with expression levels significantly decreased by 61.39% and 55.82%. These results indicate that TM improves neural damage by reducing neuroinflammation and oxidative stress.16S rRNA sequencing results indicated that TM effectively restores dysbiosis in AD mice, significantly increasing the relative abundance of SCFA-producing genera such as Lachnospiraceae, Lactobacillus, and Prevotellaceae, while significantly decreasing the abundance of the inflammation-related Proteobacteria. The adjustment of the Firmicutes/Bacteroidetes (F/B) ratio further suggests that the imbalance of gut microbiota has been ameliorated. In summary, TM was found to effectively improve neuroinflammation, reduce oxidative stress, and restore gut microbiota dysbiosis, which collectively enhanced cognitive function in AD mice. Based on these findings, TM shows great potential in the treatment of AD.
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Zhang Qianqian, 关文强, 林琼, 何兴兴, Wang Fengling
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In order to explore the effect of citronella essential oil (CEO) fumigation on postharvest potato storage bud inhibition and reactive oxygen species metabolism mechanism. “Inner Mongolia V7” potato was used as the test material, and the self-made fumigation device was used to fumigate the potatoes regularly for 6 h at 20±2 °C, and the germination inhibition effect and reactive oxygen species metabolism indexes were measured every 14 days. The results showed that after 70 days of potato storage, the germination rate and weight loss rate of the CEO treatment group were reduced by 100.00% and 28.30% relative to the control group. The respiration intensity of potatoes treated by CEO was lower than that of the control group before storage, but higher than that of the control group after 42 days of storage. CEO treatment reduced the hydrogen peroxide content and the rate of superoxide anion radical generation in potatoes after 70 days of storage, they were 38.32% and 59.02% lower than those in the control. CEO treatment increased the activities of catalase, ascorbate peroxidase, peroxidase and superoxide dismutase during potato storage, and the effects of catalase and ascorbate peroxidase were significant (P<0.05). In conclusion, CEO treatment can increase the activity of antioxidant enzymes in potato tubers, reduce the accumulation of reactive oxygen species, effectively prolong the storage period of potatoes, inhibit potato germination, and have the potential to be applied in improving potato storage quality.
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聂嫒嫒, 邱满艳, 赵倩玉, 王旭, 满朝新, 姜毓君, 裴晓燕, 郭鸰
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Fat-soluble vitamins are essential micronutrients for human growth and development, and fat-soluble vitamin deficiencies pose a serious threat to human health. Furthermore, the most of fat-soluble vitamins cannot be synthesized in the human body and must be obtained from external sources. Therefore, the rapid and sensitive detection of fat-soluble vitamins is crucial to ensure the safety of vitamin intake. Although traditional methods (such as high-performance liquid chromatography (HPLC), high performance liquid chromatography and tandem mass spectrometry (LC-MS), and supercritical fluid chromatography (SFCS)) has the advantages of high selectivity and sensitivity. Nevertheless, the disadvantages of complex sample pre-treatment, time-consuming, and reliance on large-scale instrumentation have limited the applicability of traditional methods in the rapid detection of fat-soluble vitamins. Recently, biosensors have been applied to the detection of fat-soluble vitamins due to their high specificity, high sensitivity, low cost, on-site analysis, and ease of handling. This review first summarized the physiological functions of common fat-soluble vitamins. Secondly, the advantages and disadvantages of traditional methods and biosensors for detection of fat-soluble vitamins were discussed. Finally, the latest research progress of biosensors in the detection of fat-soluble vitamins was comprehensively summarized and discussed. This paper mainly summarizes the biological components, linear sensing range, sensitivity and detection limit of lipid-soluble vitamin detection biosensors, providing reference and basis for the development of future lipid-soluble vitamin detection biosensors.
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chenmeiyu, wangyongxia, guanjunfeng, chenghong, chengyudou, tianxiayu, zhangzishen
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In order to study the changes of flavor quality and sensory characteristics of ‘Huangguan’ pear during storage, this paper analyzes the flavor compounds affecting the changes of sensory characteristics of ‘Huangguan’ pear during storage by using flavor quality analysis and sensory evaluation combined with partial least squares regression (PLSR) method. Through 90 d cold storage and 7 d shelf-life storage, it is demonstrated that the glucose content in ‘Huangguan’ pear flesh increased from 14.73 mg/g to 18.29 mg/g, the total acid content decreases from 4.07 mg/g to 2.43 mg/g, and the content of malic acid, citric acid and quinic acid decreases from 1.98 mg/g, 1.02 mg/g, 0.82 mg/g to 1.38 mg/g, 0.64 mg/g, 0.26 mg/g, respectively; meanwhile, the content of esters, alcohols and alkenes increase and aldehydes content decrease both for ‘Huangguan’ pear flesh and peel. It is shown that the sweetness and aroma sensory attributes of ‘Huangguan’ pear increase, while the appearance, sourness and hardness sensory attributes of ‘Huangguan’ pear decrease, after 90 d cold storage and 7 d shelf-life storage by sensory evaluation results; PLSR is further used to screen the vital variables affecting the sensory attributes of ‘Huangguan’ pear. In addition, it is found that the sweetness of ‘Huangguan’ pear increases and the acidity and astringency decrease after 90 d cold storage and 7 d shelf-life storage by electronic tongue results and it is showed that the aroma characteristics of ‘Huangguan’ pear for 0 d post-storage are significantly different from the aroma characteristics of that after 90 d cold storage and 7 d shelf-life storage by electronic nose results. In conclusion, the relationships between the flavor quality and sensory characteristics of ‘Huangguan’ pear are analyzed in order to provide theoretical basis for the flavor quality evaluation.
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fengyu, Lu xiaoming, Hu yanna, Qiao xuguang
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The optimization of bacteria reduction process and quality change of dehydrated garlic slices treated by cold plasma were studied. With bacterial reduction rate as the main index and color difference as the reference index, single-factor experiments were carried out on three factors: treatment time (min), treatment height (cm) and loading (kg/m2), respectively. The response surface test design was carried out, and the optimal treatment process was obtained. The content of allicin and volatile flavor components were determined before and after cold plasma treatment. The results show that the order of influencing factors is: processing time > processing height > loading; After the response surface optimization and considering the actual production, the optimal bacteria reduction process of cold plasma treatment of garlic slices was as follows: treatment time 3 min, treatment height 3 cm, loading 1 kg/m2. Under these conditions, the bacteria reduction rate was 98.11%. The color difference is 3.14 under the optimal bacteria reduction process, and the color difference has no obvious change within the acceptable range. After treatment, the allicin content of dehydrated garlic slices increased by 31.68%; The volatile flavor components were partially decomposed and the overall content decreased. It is concluded that the cold plasma technology has obvious bacteria-reducing effect and little damage to quality, which provides a new idea and method for the bacteria-reducing technology of garlic slices.
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MENG Juan, 陆淑雯, 赖颖苗, LIU Hongcun
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By detecting the differences in the contents of 10 main antioxidant?active substances, including caffeine and epigallocatechin gallate, through high-performance liquid chromatography (HPLC), and evaluating their antioxidant capacity comprehensively by DPPH radical scavenging rate, hydroxyl radical scavenging rate, and total antioxidant capacity, this study explored the relationship between the chemical composition and antioxidant capacity of different origin green teas in Guangxi. The results showed that that the content of caffeine in tea was between 17.08 mg/g and 37.16 mg/g; the content of theobromine was around 5 mg/g; the content of theophylline was low (between 0 mg/g and 0.47 mg/g); the content of epigallocatechin gallate was between 10 mg/g and 20 mg/g; the content of epigallocatechin gallate was high, around 50 mg/g; the content of epicatechin gallate was variable, ranging from 2.14 mg/g to 21.2 mg/g; the content of epicatechin was around 5 mg/g; the content of gallic acid and epigallocatechin gallate was low (≤5 mg/g); the content of epigallocatechin gallate was basically below 2 mg/g. Combining the results of similarity evaluation and clustering analysis, green tea from the high and middle latitudes regions of Guangxi was highly similar, that could be clearly distinguished from the low latitudes regions. The DPPH radical scavenging rate of all teas was above 60%; the hydroxyl radical scavenging rate ranged from 1.68% to 85.38%; the total antioxidant capacity was between 1.644 mmol/g and 3.608 mmol/g. Overall, these results show that green tea from Guangxi has good antioxidant activity on average, and the content of polyphenols is positively correlated with its antioxidant activity. This study provides data for the quality evaluation and differential analysis of Guangxi green tea.
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CHEN Wenbo, ZHEN Dihui, YANG Zhihao, YANG Qiankun
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In this paper, the antioxidant activity and protective effect of polysaccharides from Broussonetia papyrifera panicle on human erythrocyte oxidative damage induced by AAPH were studied. In this study, the single factor experiment was designed with hot water extraction method and the optimal extraction process of crude polysaccharide was optimized by response surface method. The antioxidant activity and hemolysis inhibition of Broussonetia papyrifera panicle polysaccharide in vitro were studied with the scavenging rate of ABTS free radical, DPPH free radical and hydroxyl free radical, the reducing ability of Fe3+ and the protective effect on human red blood cell oxidative damage induced by AAPH. The results showed that the optimal extraction conditions were as follows: solid-liquid ratio 1:32.33 g/mL, extraction temperature 89.89oC, extraction time 116.53 min, and the yield of crude polysaccharide was 23.67%. The scavenging rates of ABTS free radical, DPPH free radical and hydroxyl free radical were 76.92%, 57.81% and 80.76%, respectively. The absorbance of the polysaccharide to Fe3+ was 1.668 at the concentration of 8 mg/mL and the wavelength of 700 nm. Red blood cell hemolysis experiment showed that polysaccharides could effectively inhibit the production of ROS and MDA in red blood cells treated by AAPH, reduce the conversion rate of GSH to GSSG, and regulate the enzyme activities of CAT, GSH-PX and SOD to normal red blood cell levels. It has been proved that the polysaccharides of Broussonetia papyrifera panicle have good antioxidant capacity and can protect red blood cells from oxidative damage caused by AAPH.
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劳颖仪, 孟千杰, 徐玉娟, 吴继军, 余元善, 邹波, 程丽娜, 温靖, 胡腾根
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The effects of vacuum concentration, membrane concentration, freezing concentration and thermal concentration on the nutrient composition and antioxidant active components of crystal pears were investigated using polyphenol oxidase (PPO), 5-hydroxymethylfurfural (5-HFM), total phenol content, titratable acid, vitamin C (Vc) and antioxidant activity as the indicators. The results showed that all four concentration methods enhanced the total phenolic content, total antioxidant activity, ABTS+ and DPPH radical scavenging capacity of pear juice; while there was no significant difference in reducing sugar content. Vacuum-concentrated pear juice had the highest sugar content (60 oBx) and showed the best antioxidant effect; however, it had higher PPO activity. Heat-concentrated pear juice had the highest total phenol content and the lowest soluble protein content (0.015 mg/mL); however, 5-HMF was generated, which was not detected otherwise. Freeze-concentration and membrane-concentration had different effects on the titratable acid and Vc contents of pear juice. The correlation analysis showed that there were different degrees of correlation between the indicators, and the cumulative contribution of the three characteristic factors extracted from the principal component analysis reached 94.53%, reflecting the comprehensive influence of multiple indicators on the quality of pear juice. The comprehensive analysis showed that the pear juice obtained from vacuum concentration had the highest comprehensive score (1.95) and had significant advantages in concentration efficiency and antioxidant activity; thermal concentration had certain advantages in improving the nutritional content of pear juice, but due to the generation of 5-HFM, its comprehensive score was the second highest. This study provides a theoretical basis for pear juice concentration and fruit deep processing.
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周剑琴, 易宇文, 乔明锋, 刘阳, 姜元华, 张振宇, 陈雨佳, 张浩
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To identify the changes in flavor characteristics of Pi Xian Douban (special grade, first grade, second grade) after being stir-fried, the sensory quantitative description method (QDA) and gas chromatography-mass spectrometry (GC-IMS) technology were combined to analyze the differences in flavor characteristics and flavor compounds, and to explore the taste characteristics of Pi Xian Douban after stir frying. The results indicate that the moisture content of Douban affected the formation of flavor after stir frying. QDA analysis revealed that premium Douban had the lowest moisture content, and presented good fruit, wine, malt, and roasted flavors after stir frying. The higher moisture content of first and second grade Douban results in significant differences in sensory ratings compared to premium Douban, but has a relatively small impact on the main sauce aroma of Douban. GC-IMS detected a total of 45 compounds, including 11 alcohols, 9 aldehydes, 8 esters, 6 ketones, 5 alkenes, 2 acids, 2 heptane, 1 pyridine, and 1 furan. Many compounds remain unidentified. After stir frying, the proportion of alcohols in Douban increased from 14% to 37%, and esters significantly increased from 2% to 11%. This indicates that stir frying transforms and concentrates a large amount of alcohol in Douban through the Maillard reaction, resulting in fruity, alcoholic, malt sweet, sour, and grassy aromas. High temperature stir frying also converts some aldehydes into esters and ketones, transforming the sauce aroma of Douban into burnt and greasy aromas. This study reveals the differences in volatile flavor compounds after stir frying different grades of Pi Xian Douban, which can provide technical support and guidance for the deep processing and innovative development of Pi Xian Douban.
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Optimization of Enzymatic Hydrolysis Process for Mulberry Leaf Protein Peptides and Their In Vitro Hypolipidemic Activity
LiuZhenpeng, LiHongyan, FengYu, ZhangXiaomin, LiMingxi, WuJianan, SunChongzhen
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To obtain mulberry leaf protein peptides with high lipid-lowering activity, this study used mulberry leaf crude proteins—Da10 glutelin (DSG), Da10 albumin (DS), and Tang10 albumin (TS)—as well as the ultrafiltered albumin (UDS) and glutelin (USG) as substrates. These proteins were hydrolyzed using neutral protease to produce hydrolysates NDSG, NDS, NTS, NUDS, and NUSG. The inhibitory capacities of NDSG and ADSG, the enzymatic hydrolysates obtained by hydrolyzing DSG with neutral protease and alkaline protease respectively, on pancreatic lipase (PL) and cholesterol esterase (CE)were compared. Single-factor experiments (hydrolysis time, pH, enzyme-to-substrate ratio, substrate concentration) combined with orthogonal optimization were conducted to determine the optimal extraction process for mulberry leaf lipid-lowering peptides, obtained the optimized product HDG. A NAFLD steatosis cell model was established to investigate the intracellular lipid-lowering effects of HDG through Oil Red O staining and measurements of intracellular total cholesterol (TC) and triglyceride (TG) levels. Results showed that the pancreatic lipase inhibition rate of NDSG was significantly higher than that of other groups (P< 0.05) and also higher than that of its ultrafiltration group NUDS. The cholesterol esterase inhibition rate of NDSG was significantly higher than that of ADSG, so neutral protease was selected for the optimization of enzymatic hydrolysis process. Orthogonal optimization revealed the optimal preparation conditions for the lipid-lowering peptides from mulberry leaf protein were as follows: enzymatic hydrolysis with neutral protease for 2 h, enzyme-to-substrate ratio of 4%, substrate concentration of 1%, and pH 7.5. Under these conditions, the enzymatic hydrolysate HDG had a pancreatic lipase inhibition rate of 85.68% and a cholesterol esterase inhibition rate of 69.49%. Moreover, it could significantly inhibit the accumulation of lipid droplets in HepG2 cells, reduce the intracellular contents of triglycerides (TG) and total cholesterol (TC, P< 0.05), and thus improve hepatic steatosis.
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Plant-Based Meat Substitutes: Research Progress in Raw Material Properties, Structuring Techniques, Safety Evaluation, and Future Challenges (A Review)
CHEN Sihao, ZHAO Fen, LI He, LIU Xinqi, MA Biao
Abstract:
In recent years, plant-based meat analogs (PBMAs), as a core branch of alternative meat, have emerged as a global research focus within the food industry. This prominence stems from their ability to precisely emulate the sensory characteristics of animal meat using plant-derived ingredients. These products are fundamentally based on protein-lipid composite matrices extracted from legumes, cereals (e.g., wheat), and oilseeds (e.g., sunflower seeds). Leveraging structural reorganization technologies, PBMAs replicate the texture, flavor, and appearance of conventional meat, offering sustainable, plant-based dietary solutions. The rapid advancement of precision extraction techniques, molecular modification methods, and synthetic biology tools is proving decisive in enhancing the scaled production efficiency and sensory fidelity of PBMAs. Consequently, optimizing their industrial production systems has become a central research direction in the field. This review systematically synthesizes the functional properties of raw materials, mainstream production technologies (including high-moisture extrusion texturization, spun protein fiber formation, 3D printing structural engineering, etc.), and safety evaluation frameworks for PBMAs. It provides an in-depth analysis of the process mechanisms, application advantages, and implementation bottlenecks associated with various technologies, while also reviewing the technological pathways employed in typical commercialized case studies. The aim is to furnish theoretical references and technical guidance for the design of industrial processes and the optimization of production practices for PBMAs.
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Effects of Enzymatic Hydrolysis Coupled with Extrusion on the Release of Antioxidant polyphenols and Activity from Sea Rice
xuzhengang, hetianyi, wujingyuan, chentaowen, hujiarui, zhaoguanghe, liulei
Abstract:
In order to study the effects of different enzymes (thermostable α-amylase, cellulase and complex enzyme) coupled extrusion on polyphenols and antioxidant activity of sea rice. Thermostable α-amylase, cellulase and the complex enzyme with enzyme concentration of 100 U·g-1 and 1000 U·g-1 were evenly sprayed on the powder of sea rice, and then processed by twin-screw extruder. Then the changes of free and bound phenolics, flavonoids, anthocyanins and antioxidant activity in sea rice were analyzed. The results showed that compared with the control group of sea rice without adding enzyme directly for extrusion, the free phenolics of the extruded sea rice with 100 U·g-1 and 1000 U·g-1 thermostable α-amylase and complex enzymatic hydrolysis increased from 95.60 mg GAE/100g DW to 110.38、176.33、108.51、195.65 mg GAE/100g DW, respectively. The free flavonoids increased from 50.42 mg CE/100g DW to 53.00、100.38、58.76、107.59 mg CE/100g DW, respectively, and the anthocyanin content increased from 5.18 μg CGE/g DW to 5.84、7.18、5.51、9.85 μg CGE/g DW, respectively. FRAP antioxidant capacity increased from 728.21 μmol Fe2+/100g DW to 754.33、882.4、764.77、929.72 μmol Fe2+/100g DW, ORAC antioxidant capacity increased from 1501.56 μmol TE/g DW to 1872.74、1925.24、1826.8、2201.48 μmol TE/g DW, respectively. In contrast, the addition of cellulase did not significantly affect the release of phenolics and flavonoids. Among them, the content of free phenolic, free flavonoid and anthocyanin increased the most by adding 1000 U·g-1 complex enzymatic hydrolysis coupled with extrusion, and its antioxidant capacity was also significantly higher than that of other groups. The aim of this study was to broaden the way of deep processing and utilization of sea rice, and to provide a theoretical basis for the development of nutritional substitute food of sea rice.
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Construction and Stability of High Loading Curcumin Pectin-Soybean Peptide-Based Nanocomposite System
Abstract:
As a natural occurring polyphenolic compound, curcumin exhibits notable biological activities, such as ?antioxidative, antitumor, and anti-inflammatory properties.?However, its limited aqueous solubility and low chemical stabilitysignificantly hinder its practical applications in the pharmaceutical and food industries. To address these challenges, a curcumin nanodelivery system was constructed by pH-responsive self-assembled technology based on the synergistic effects of soybean hydrophobic peptide-based aggregates and pectin. Single-factor experiments were employed to optimize the curcumin loading concentration, and the physicochemical properties and environmental tolerance of the nanocomplexes were also systematically investigated. Experimental data indicated that when the curcumin concentration was 1.5 mg/mL in a system containing soybean hydrophobic peptide-based aggregates (10 mg/mL, 10 mL) and pectin (5 mg/mL, 6 mL), the constructed nanocomplexes achieved a high encapsulation efficiency of 91.11% and a loading capacity of 17.52%, with an average particle size of 108.9 nm and a Zeta potential of -29.8 mV. Stability evaluation further demonstrated that the delivery system maintained excellent stability under near-neutral conditions (pH 6.0-7.0) and low ionic strength (1-4% NaCl), and exhibited high-temperature tolerance (70℃ for 60 min) and long-term storage stability (4℃ for 28 days). This nanodelivery system effectively enhances curcumin’s the water solubility and stability, offering new insights for its utilization in functional foods development and pharmaceutical field.
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Partridge Tea Polyphenol Extracts Attenuate D-Galactose-Induced Aging in HaCaT Cells
Chen Lu, Wang Yinhong, Hao Kexin, Zhong Ruifang, Jiang Jianguo
Abstract:
The anti-aging effects of Partridge tea polyphenols were investigated by examining the protective mechanisms of its purified components (PT-1, PT-2, and PT-3) against D-galactose-induced senescence in HaCaT cells. Three polyphenol fractions were obtained through heat reflux extraction followed by purification with HPD600 macroporous resin. A cell senescence model was established, through which cell viability, SOD and CAT activities, MDA content were measured, with additional analyses of ROS levels, apoptosis and gene expression performed specifically for PT-1. Significant amelioration of senescent phenotypes was observed for all three components (100~400 μg·mL-1), among which PT-1 was found to exhibit the most pronounced effects. Under modeled conditions, cell viability was increased by up to 61.79%, while SOD activity was enhanced 22.26-fold. CAT activity was restored to 28.62 U·mg-1 protein, with concurrent reductions observed in MDA content (67.59%), ROS levels (50.25%), and apoptosis rate (45.7%). At the molecular level, PT-1 was found to upregulate SOD and CAT gene expression by 10.61-fold and 9.53-fold respectively, while downregulating Bax, Caspase-9 and Caspase-3 expression by 52.32%, 50.52% and 41.42%. Significant suppression was also observed in P53 (44.05%), P21 (52.18%), and P16 (68.33%) expression. It is indicated by these findings that anti-aging effects are exerted by Partridge tea polyphenols, particularly PT-1, through coordinated modulation of oxidative stress, cell cycle and apoptotic pathways, with a scientific basis being provided for developing anti-aging therapeutics.
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Quality Fidelity Changes of Fruit and Vegetable Gels Used For 3D Printing Under Multiple Environmental Factors Control
XU Jinjie, GUO Zhimei, PAN Yidan
Abstract:
To investigate the influence of environmental factors on the quality fidelity of fruit and vegetable gel materials (pumpkin, banana, spinach) before 3D printing processing, changes in quality parameters (including colorimetric values, moisture content, total chlorophyll/carotenoids, vitamin C, total phenolic, flavonoid content, and ABTS radical scavenging capacity) of the gels were quantified under varying environmental conditions (room temperature, low temperature, high humidity, and low oxygen). These parameters were then comprehensively evaluated through principal component analysis and a quality fidelity calculation model. The deterioration of the three fruit and vegetable gels was effectively inhibited when stored under the regulation of multiple environmental factors (low temperature + high humidity + low oxygen). Retention rates of bioactive components exceeded 60% during storage. Color difference values were significantly reduced (P < 0.05). The highest composite scores were also achieved. Under the control of multiple environmental factors, the quality fidelity of pumpkin, banana and spinach was effectively maintained after 4 days of storage, reaching 72.23%, 64.83% and 68.35%, respectively. These values were over twice as high as those of the control group (32.72%, 24.27%, and 33.22%). In conclusion, the quality fidelity of fruit and vegetable gels can be successfully improved under the coordinated control of multiple environmental factors such as low temperature, high humidity, and low oxygen. This study provides a theoretical basis for the storage and fresh-keeping technology of fruit and vegetable gel raw materials.
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Differences Analysis of Non-volatile Metabolites of Fermented Mustard Inoculated with Different Microbial Strains Based on LC-MS/MS
Abstract:
To investigate the effects of different starter cultures on the quality of fermented mustard, Brassica juncea was used as the raw material, and three inoculated fermentation groups were established: LPMA (comprising Lactiplantibacillus plantarum, Enterococcus faecium, and Lactobacillus pentosus), LPA (L. plantarum, and L. pentosus), and LP (L. plantarum alone), with a natural fermentation group (NF) serving as the control. Non-volatile metabolites were analyzed using liquid chromatography–tandem mass spectrometry (LC-MS/MS). The LPMA group had achieved the highest sensory score (82.86). A total of 257 compounds were identified across the four groups, encompassing 11 major categories such as organic acids, flavonoids, and vitamins. Principal component analysis revealed a clear metabolic distinction between the inoculated groups (LPMA, LPA, LP) and the NF. Sixty-seven key differential metabolites were identified. Organic acids (e.g., succinic acid), umami amino acids (L-glutamic acid), esters (e.g., phenylacetic acid ethyl ester), and bioactive compounds (e.g., chlorogenic acid) were significantly enriched in the inoculated groups. In contrast, the NF exhibited higher levels of bitter compounds (4-oxoproline), biogenic amines (phenylethylamine), and potentially harmful substances (phytanic acid). Among the inoculated groups, the LPMA demonstrated the most favorable metabolic profile, with significantly higher levels of daidzein, hesperetin, β-carotene, and vitamin B2, while effectively suppressing the accumulation of phytanic acid. These findings confirm that the application of compound starter cultures can enhance the flavor, functional activity, and food safety of fermented mustard, providing theoretical support for the development of fermentation agents with improved stability and flavor harmony.
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Preparation and Structural Characterization of Perilla α-Ethyl linolenate Microencapsulated Powder
Abstract:
In order to enhance the storage stability of α-linolenic acid from Perilla, maltodextrin (MD) and soy protein isolate (SPI) were used as wall materials to prepare microcapsule powder of Perilla α-Ethyl linolenate (AEL). The preparation conditions of the microcapsule powder were optimized through single-factor experiments and response surface analysis. The physicochemical properties of the microcapsule powder were characterized by scanning electron microscopy, laser particle size analysis, Fourier transform infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis.The optimal preparation conditions for the AEL microcapsule powder were determined to be: a solid content concentration of 10%, a wall material ratio of 2:5, a core-to-wall ratio of 2:5, an emulsification temperature of 50.7 °C, and a homogenization time of 6 minutes. The encapsulation efficiency of microcapsuled powder was found to be 81.68%. AEL was successfully encapsulated within the shell of the microcapsule powder. The AEL microcapsule powder exhibited a spherical shape with no cracks or pores in the shell. The weight loss rate of the AEL microcapsule powder was 76.00%, and its thermal stability was improved. After simulated gastric digestion, the core material release rate of the microcapsule powder was 15.23%; after simulated intestinal digestion, the core material release rate was 80.02%, indicating a good controlled-release effect.The oxidation stability test indicated that the microencapsulation technology had effectively delayed the oxidation process of AEL.The method is able to successfully encapsulate AEL and enhance the stability of Perilla α-linolenic acid, thereby laying the foundation for the in-depth development and application of Perilla α-linolenic acid in the fields of food and health products.
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Progress in the application of Non-Thermal Effect of Electric Field in the extraction of functional ingredients
gaoying, yangtianruo, yangna, jinyamei, xuxueming
Abstract:
Electric Field-Assisted Extraction can improve the problems of low efficiency, high energy consumption and loss of target products in the extraction of functional substances by traditional methods. However, its mechanism of action is complex and its large-scale application is limited. Electric Field-Assisted Extraction Technology utilizes the non-thermal effect, namely electroporation, to effectively disrupt cell membranes and cell walls, promoting the release of intracellular and intercellular functional substances. Studies have shown that parameters such as electric field intensity, frequency, treatment time, and medium characteristics have a significant impact on extraction yield and recovery rate. In view of this, this paper reviews the research progress of the Non-Thermal Effect of Electric Fields in the extraction of functional components, elaborates on different mechanisms of action and influencing factors, and introduces the application of electric fields in the extraction of functional components from plant, animal, and microbial sources as well as their combined use with other technologies. The integration of multiple technological approaches can enhance extraction efficiency and promote industrialization, providing a theoretical foundation for the large-scale application of electric field technology in functional substance extraction.
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Comparison of protein properties of soybean tissues prepared with different moisture contents and quality analysis of vegetarian ham sausage
ZHAO Gang, ZHU Liying, HU Dongsheng, GAO Liying, BAI Lu, ZUO Feng
Abstract:
In order to explore the effect of moisture content on the structure, physical and chemical properties of tissue protein prepared by extrusion and the quality characteristics of vegetarian ham, this paper used soybean protein as the main raw material to explore the changes of color, organization, texture properties, microstructure, secondary structure of organized soybean protein and the sensory quality and texture characteristics of vegetarian ham with different moisture content. The results showed that with the increase of water content, the degree of organization showed a trend of first increasing and then decreasing, and reached the highest (1.55) when the water content was 50% (w/w). Hardness and chewiness decreased significantly from 3423.12 g and 2135.44 g of 40% (w/w) moisture content to 886.37 g and 417.44 g of 50% (w/w) moisture content (p<0.05). Scanning electron microscopy showed that the tissue protein prepared at 50% water content (w/w) had more fiber structure, and the increase of water content promoted the transition from β-turn to -β fold. The sensory quality of vegetarian ham sausage prepared by tissue protein with 50% (w/w) moisture content was similar to that of meat sausage. In general, the organoleptic quality of ham sausage prepared with soybean tissue protein prepared at 50% moisture content (w/w) was similar to that of meat sausage. This study provides a theoretical basis for further understanding of the formation mechanism of tissue proteins and the development of related products.
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Pu-erh Tea Theabrownin’s Protection for Lipopolysaccharide - caused Liver Injury in Rats
Abstract:
The protective effect of Pu-erh Tea Theabrownin on liver injury induced by lipopolysaccharide (LPS) in rats was explored. SD rats were randomly allocated into two experimental groups, namely the normal control group and the lipopolysaccharide (LPS)-induced model group, Pu-erh tea theabrownin group low-dose, medium-dose and high-dose groups (0.135, 0.405 and 1.215 g·kg-1 bw). The liver injury model of rats was established by injecting LPS (1.5 mg·kg-1) every three days, and the intervention experiment lasting for 21 days was conducted. At the end of the animal experiment, the liver index was initially computed. Subsequently, the enzymatic activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in liver tissues were measured. Moreover, histopathological alterations in liver tissues were scrutinized through hematoxylin-eosin (HE) staining. Additionally, the activities of serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP), as well as the contents of total cholesterol (TC), total triglyceride (TG), high - density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) in serum, were detected. Results showed that compared with the Control group, the LPS group exhibited disordered arrangement of hepatocytes accompanied by extensive inflammatory cell infiltration and focal hepatocyte necrosis, accompanied by disorganized splenic nodules and indistinct red/white pulp boundaries in the spleen. Furthermore, significant elevations were observed in spleen index, liver index, serum ALT activity, and TG content (P<0.05). while the high dose of Pu-erh tea theabrownins could significantly reduce the liver index, serum ALP activity, and serum TG content in rats (P<0.05). The reductions were 24.8%, 41.3%, 34.1%, and 37.5%, respectively. Moreover, the histopathological damage caused by LPS to the liver and spleen tissues of rats was alleviated. The results showed that the liver injury induced by LPS in rats was protected to a certain extent by the Pu-erh Tea Theabrownin, providing a theoretical basis for the development and utilization of Pu-erh Tea Theabrownin.
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Comparative Analysis of Amino Acids, Fatty Acids, and Volatile Compounds in Tibetan Sheep Leg Meat from Different Grazing Regions
Jia Yujiao, 韩丽娟, 张玥, 侯生珍, 院珍珍, 桂林生, 孙胜男, 杨超
Abstract:
To clarify the effects of grazing in different regions on the amino acids, fatty acids, and flavor of Tibetan sheep leg meat, an experiment was conducted using Tibetan sheep as the research subjects. Sixty Tibetan sheep were divided into two groups, which were grazed on natural pastures in either saline-alkali or non-saline-alkali regions. After 150 d, the triceps brachii and biceps femoris muscles were collected from both groups. The amino acids, fatty acids, and volatile flavor compounds were then measured. The results showed that a higher total amino acid content was observed in the foreleg meat of Tibetan sheep grazed in saline-alkali areas (48,905.77 μmol·kg-1), while a lower content was detected in the hindleg meat (29,677.35 μmol·kg-1). Compared with the leg meat of Tibetan sheep from non-saline-alkali regions, higher levels of N3 polyunsaturated fatty acids and lower levels of saturated fatty acids were found in the leg meat of sheep from saline-alkali areas. The results of gas chromatography-ion mobility spectrometry indicated that a total of 41 volatile compounds were detected in the leg muscles of the two groups of Tibetan sheep, with most volatile substances being present in higher amounts in the leg muscles of Tibetan sheep from non-saline-alkali areas. Heptanal and nine other volatile compounds were identified as key flavor compounds in the foreleg muscles of both groups of Tibetan sheep, while 3-methylbutanol and 11 other volatile compounds were identified as key flavor compounds in the hindleg muscles of both groups of Tibetan sheep. The Pearson correlation analysis revealed that positive correlations were observed between heptanal, hexanal, 1-pentanol and oleic acid, as well as between 2-methylbutanal and isoleucine. This study has demonstrated the differences in leg meat quality of Tibetan sheep from different regions, providing theoretical references for the development of animal husbandry in saline-alkali areas.
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Advances in the Prevention and Alleviation of Depression by Omega-3 PUFAs
Han Xiaoyu, Gao Pan, Wang Min, Han Lin
Abstract:
Depression, as a major mental disorder that threatens human physical and mental health, has become a global public health challenge, and finding safe and effective prevention and treatment strategies is of great significance. The characteristic components of omega-3 polyunsaturated fatty acids include alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), which have received continuous attention from the academic community due to their potential antidepressant functions. This article systematically reviews the clinical research and animal experimental evidence of omega-3 polyunsaturated fatty acids in the prevention and treatment of depression, and finds that they have a significant improvement effect on depressive symptoms. The mechanism of omega-3 polyunsaturated fatty acids in preventing and alleviating depression is analyzed from multiple aspects such as anti-inflammatory activity, neuroplasticity regulation, and neurotransmitter regulation. In addition, the article also summarizes the current application status of omega-3 polyunsaturated fatty acids in functional foods, dietary supplements, and other nutritional fields. This review aims to provide comprehensive theoretical references for in-depth research, new product development, and clinical applications of omega-3 polyunsaturated fatty acids in antidepressant treatment.
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Recent Advances in Stevia Research and Applications
Peng Zhi, Zhan Shuang, Yang Xiulian, Huang Sirui, Huang Huaxue, Wang Wei
Abstract:
Stevia rebaudiana Bertoni has gained significant attention in the food industry and functional food sector as a natural sweetener with both commercial value and health benefits. The leaves contain steviol glycosides, which are high-intensity, zero-calorie sweetening compounds that serve as ideal alternatives to artificial sweeteners. Growing evidence indicates that beyond its sweetening properties, stevia and its active components exhibit multiple pharmacological effects, including antioxidant and anti-inflammatory activities, management of metabolic disorders, anticancer and cell cycle regulation, gastrointestinal and hepatorenal protection, as well as antibacterial and oral health benefits. These versatile properties make Stevia a promising ingredient for diverse applications in food products, dietary supplements, animal feed, and environmental remediation. This paper systematically reviews the chemical composition, pharmacokinetic characteristics, pharmacological properties, and safety evaluation of Stevia 's bioactive compounds, while highlighting its innovative applications in food, healthcare, and agriculture. We further analyze recent advances in the biosynthesis of steviol glycosides, particularly focusing on strategies to facilitate the industrial-scale production of the more palatable rebaudioside M. Our findings provide scientific support for the expanded utilization of Stevia across multiple industries, with the goal of promoting sustainable development of high-value, diversified Stevia-based products.
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Overview of Domestic and Foreign Quality and Safety Evaluation Technologies for Probiotic Foods
ZENG Qiwen, DENG Meiqing, LU Yongcheng, CHEN Ling, WANG Qingbai, Lin Xiuhua, GUO Weipeng
Abstract:
With the continuous expansion of the probiotic food market, issues related to product aspects such as strain labeling and the quantity of viable bacteria have become increasingly prominent. Consequently, the requirements for quality and safety evaluation technologies of probiotic food have also been increasingly improved. This article introduces the typical QPS (Qualified Presumption of Safety), GRAS (Generally Recognized as Safe) safety evaluation systems for probiotic strains internationally, as well as the management regulations for probiotic strains in some countries and international organizations. It also sorts out the requirements for viable bacteria content in probiotic foods both domestically and internationally, and systematically summarizes the technological development and current technical standards of probiotic foods in the fields of?strain identification, safety evaluation, viable bacteria counting, gastrointestinal tolerance detection, intestinal adhesion capability detection, and functional evaluation of probiotic foods. The aim is to provide a theoretical foundation for constructing a quality and safety evaluation system that aligns with the development of the industry.
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Analysis of Walnut Milk Quality Under Different Deastringency Treatments
ZHAO Huibo, 刘畅, 申亚春, 夏君霞
Abstract:
Walnut milk has gained increasing attention as a nutritious beverage due to its high nutritional value and plant-based protein content. However, the presence of polyphenols in walnut kernels often results in astringency and emulsion instability, posing challenges to product quality. In this study, Xinjiang walnut kernels were used as the raw material to evaluate the effects of three distinct debittering methods—whole-walnut debittering treatment (WWT), heat-alkali treatment (HA), and enzymatic treatment (BE)—compared with untreated control on the quality attributes of walnut milk. Comprehensive evaluations were conducted on nutritional composition, physicochemical properties, emulsion stability, and sensory performance. The results demonstrated that WWT achieved the highest protein utilization rate (98.6%), producing walnut milk with a uniform and fine particle size distribution, excellent static stability (turbiscan stability index, TSI < 1.5), and significantly enhanced brightness (L* value). Cluster analysis of volatile aroma compounds revealed that UT and BE samples clustered together, retaining more green and nutty notes, whereas WWT and HA samples exhibited dominant roasted and nutty aromas, indicating that debittering treatments significantly alter the aroma profile of walnut milk. Taken together, WWT presented multiple advantages, including flavor improvement, stability enhancement, and increased protein utilization, thereby exhibiting promising potential for industrial application and sustainable processing. It is recommended as an optimal debittering strategy for the production of high-quality walnut milk.
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A Flow Cytometry-based System to Assess the Effects of Genipin on Mitochondrial Function and Inflammation
Pan Xiang, Gu Zhenglong, Zhou Feibai
Abstract:
Mitochondria are major cellular energy donors and immunoregulatory centers. This study selected nine representative components of Gardenia, including geniposide, genipin, crocetin I, etc., and used HEK293T-mtKeima and HeLa-mtKeima cells as tools to conduct a preliminary screening of these components, focusing on their pro-mitophagy activity. The results showed that genipin exhibited the strongest pro-mitophagy activity in both cell lines, with the proportion of activated mitophagy reaching 78.91±1.63% and 18.96±3.86%, respectively. It is therefore considered a promising active substance for protecting mitochondrial function. Further investigation focused on genipin to explore its dose-response relationship with respect to mitophagy. The results demonstrated that genipin could activate mitophagy in both cell lines in a dose-dependent manner without causing cellular damage. At a concentration of 40 μM, its effect was even significantly stronger than that of the positive control, activating mitophagy in over 80% of the cells. Using THP1 cells as a tool, the dose-response relationship of genipin on mitochondrial function was systematically evaluated. Incubation with 50 μM genipin significantly increased mitochondrial membrane potential to 1.15 times that of the control group. Additionally, genipin also dose-dependently increased mitochondrial reactive oxygen species (ROS), which may be related to its promotion of energy metabolism. A preliminary evaluation of genipin"s anti-inflammatory capacity was conducted in THP1-ASC-GFP cells. The results showed that genipin could significantly reduce the number of ASC specks, and this effect was concentration-dependent. These findings indicate that genipin can modulate mitochondrial function and possesses anti-inflammatory properties.
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Structure and component identification analysis of blueberry wine haze
ZENG Wenwen, LIU Hui, DING Yuwen, Ao Xianhong, YU Qiang
Abstract:
To clarify the causes of haze formation during blueberry wine storage and improve product quality, the morphology of haze was observed using scanning electron microscopy, with basic components determined through combined application of Fourier transform infrared spectroscopy (FTIR), chemical analysis, high-performance liquid chromatography, and high-performance liquid chromatography-tandem mass spectrometry. Analysis was focused on amino acid composition, protein classification, qualitative and quantitative characterization of polyphenols and organic acids. It was demonstrated that an irregular layered stacking structure with smooth edges was exhibited by the haze. Polyphenols were identified as the principal components (640.98 mg·g-1), significantly exceeding concentrations of polysaccharides (322.92 mg·g-1), proteins (44.59 mg·g-1), and anthocyanins (7.46 mg·g-1). Glutamic acid (18.06%), glycine (11.28%), proline (7.75%), and serine (7.51%) were established as the primary amino acids, while proteins were determined to originate predominantly from Saccharomyces cerevisiae. Fifty-three compounds were qualitatively identified, comprising 12 phenolic acids and derivatives, 15 flavonoids and derivatives, 7 other phenolics, 10 anthocyanins, and 9 organic acids. Syringic acid (19,205.17 μg·g-1), epicatechin (31.12 μg·g-1), and fumaric acid (195.33 μg·g-1) were quantified as the predominant phenolic acid, flavonoid, and organic acid, respectively. This study reveals for the first time that blueberry wine haze is dominated by polyphenols, clarifies its complex compound composition and key substance content, and provides an important theoretical basis for controlling the formation of haze.
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Alleviating Effects of Polyphenols from Litsea cubeba Fruits against Oxidative Stress in HepG2 Cells
Fanxinlvhui, 徐秋雄, 徐燕婷, 郑必胜
Abstract:
To investigate the alleviative effect of polyphenols from Litsea cubeba fruits on cellular oxidative stress, fresh and dried fruits were used as raw materials in this study. The polyphenol content was analyzed by the Folin-Ciocalteu method, while the in vitro antioxidant activity was evaluated using ORAC and PSC assays. An oxidative stress model of HepG2 cells induced by H2O2 was established to explore the protective mechanism of Litsea cubeba fruit polyphenols against oxidative damage. The results indicated that the total polyphenol content of fresh fruits (2053.29 mg GAE/100 g) was 4.99 times higher than that of dried fruits (411.47 mg GAE/100 g), with approximately 90% existing in free form. The antioxidant activity of fresh fruit polyphenols was significantly stronger than that of dried fruits, with higher ORAC/PSC values. High mass concentrations of Litsea cubeba fruit polyphenols increased the viability of oxidatively damaged HepG2 cells by 2~3 times, while significantly enhancing SOD, CAT, and GSH levels and reducing LDH and ROS levels. At the molecular level, it was demonstrated that the polyphenols activated the Nrf2/NQO1 signaling pathway and upregulated the gene expression of downstream antioxidant enzymes (SOD1, CAT, and GSS), thereby exerting antioxidative effects. These findings provide a theoretical foundation for the application of Litsea cubeba fruit polyphenols in functional foods.
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Identification of Pueraria Powder adulteration Based on Ultra Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry and Progenesis QI
Wang Bin, 朱晓玲, 刘艳, 张伊动, 汪薇, 陈冉, 黎星
Abstract:
To establish a high-resolution mass spectrometry database for Pueraria powder and its common adulterants (cassava starch and corn starch) by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF), and establish an adulteration identification method based on characteristic components. Samples were extracted by methanol-water (7:3, V:V) ultrasonic wave, separated by BEH C18 column (2.1 mm×100 mm, 1.7 μm), the mass spectrometry data were collected in positive ion mode through an electrospray ionization (ESI) source. To screen differential metabolites between Pueraria powder and adulterants, the UPLC-Q-Tof data were analyzed by multidimensional analysis (principal component analysis, volcano plot differential analysis, partial least squares-discriminant analysis, and trend analysis) with Progenesis QI omics software. According to the precise molecular weight, isotopic distribution, fragment ion information, the online databases and literature data were matched, 10 characteristic differential compounds were identified. Principal component analysis showed that Pueraria powder was obviously separated from the two adulterants,which indicated that the composition of the compounds was significantly different. The established identification method demonstrates high-throughput and high-accuracy characteristics, with simplified operational procedures and good method stability. This approach provides a reliable technical solution for rapid detection of cassava/corn starch adulteration in Pueraria powder, offering significant application value for regulating market standards.
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