Abstract:The protective mechanism of Tricholoma matsutake extract (TM) on an Alzheimer’s disease (AD) mouse model was investigated. The AD mouse model was established using brain injections of Aβ42 oligomers. The behavioral, neuroinflammatory, oxidative stress, and gut microbiota-related indicators were assessed. The results showed that 2 g/kg of TM notably 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 anti-inflammatory factor IL-10 and the antioxidant enzymes SOD and GSH. Compared with the model group, the expression levels of inflammatory factors TNF-α and IL-1β were markedly reduced by 53.98% and 53.41%. In contrast, SOD and GSH levels increased substantially by 88.46% and 40.24%, respectively. TM inhibited the activation of microglial cell marker IBA-1 and astrocyte marker GFAP, with expression levels markedly decreased by 61.39% and 55.82%. These results indicate that TM improves neural damage by reducing neuroinflammation and oxidative stress. The 16S rRNA sequencing results showed that TM effectively ameliorates dysbiosis in AD mice, characterized by a notable increase in the relative abundance of SCFA-producing taxa, including members of Lachnospiraceae, Lactobacillus, and Prevotellaceae, while substantially decreasing the abundance of inflammation-related Proteobacteria. The adjustment of the Firmicutes/Bacteroidetes (F/B) ratio further suggests that the dysbiosis of gut microbiota has been ameliorated. In summary, the study demonstrated that TM effectively ameliorates neuroinflammation, reduces oxidative stress, and restores gut microbiota dysbiosis in AD mice, ultimately leading to improved cognitive function. Thus, TM shows promise as a potential treatment for AD.

Abstract:In this study, the nutritional value of 12 micronutrients in lyophilized sweet stem broccoli powder was evaluated by the INQ value, and the effects of the sweet stem broccoli powder on the growth of four probiotics and metabolism of SCFAs were studied based on an in vitro simulated gastrointestinal digestion and fermentation system. The results showed that the lyophilized powder prepared in this study was rich in 6 vitamins and 6 mineral elements, and the INQ value of each nutrient was greater than 1. In the in vitro simulated intestinal environment, the growth levels of B. lactis B420, B. lactis HN019, L. acidophilus NCFM and L. paracasei Lpc-37 were increased by a factor of about 2. The contents of acetic acid and butyric acid in the fermented products increased significantly upon the fermentation of broccoli powder with one of the four probiotics, though the yield of propionic acid increased insignificantly. Among which, the highest acetic acid content of B. lactis B420 (about 600 μg/mL) occurred during cofermentation. The butyric acid content was the highest during co-fermentation with B. lactis HN019, reaching 2 199.39 μg/mL. The sweet stem broccoli powder in this study was rich in 12 kinds of trace elements, and can promote the growth and metabolic SCFAs level of four probiotics in the simulated intestine, which makes up for the research gap of sweet stem broccoli in intestinal probiotic function. This research provides a theoretical basis for the development of sweet stem broccoli and its derived functional foods.

Abstract:To investigate the protective effect of highly oxygenated water on the brain tissue of acutely hypoxic mice, a total of 80 SPF female Kunming mice were randomly divided into a control group and a highly oxygenated water group. After 30 days of treatment, the mice were further divided into four groups of 10 mice each for subsequent analysis. 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 mice were immediately removed following death as a result of atmospheric pressure hypoxia, to detect the levels of HIF-1α and VEGF, as well as to assess the protein expression and mRNA levels of HIF-1α, VEGF, and AMPK. The results showed that, compared to the control group, the highly oxygenated water group exhibited extended survival times by 6.79%, 28.02%, and 10.83% in the three hypoxia experiments, respectively. Furthermore, the HIF-1α (P<0.05) and VEGF (P<0.01) levels were significantly reduced, the protein expressions of HIF-1α and VEGF were downregulated (P<0.05), and the mRNA level of HIF-1α was significantly increased (P<0.01). These results suggest that the intake of highly oxygenated water can promote the rapid adaptation of cells and tissues to acute hypoxia by depleting HIF-1α levels, regulating its transcription, and exerting a multi-directional hypoxia tolerance effect. In summary, short-term consumption of highly oxygenated water shows a protective effect on the brain tissue of acutely hypoxic mice.

Abstract:In this study, the antioxidant activity and protective effect against AAPH-induced oxidative damage in human erythrocytes of the polysaccharides from Broussonetia papyrifera panicle were studied. Broussonetia papyrifera panicle was taken as the raw material, single factor experiments were designed for a hot water extraction method and the extraction process of Broussonetia papyrifera panicle crude polysaccharide was optimized by the response surface method. The evaluation indicators included the scavenging rate of ABTS+∙, DPPH∙ and ∙OH, the reducing ability of Fe3+, and the protective effect against the AAPH-induced human red blood cell oxidative damage, to study the in vitro antioxidant activity and hemolysis inhibition of the polysaccharides. The results showed that the optimal conditions were: solid-to-liquid ratio 1:32.33 (g/mL), extraction temperature 89.89 ℃, extraction time 116.53 min, under which the yield of crude polysaccharide was 23.67%. In the antioxidant experiments, the scavenging rates of ABTS+∙, DPPH∙ and ∙OH of the polysaccharide were 76.92%, 57.81% and 80.76%, respectively. The absorbance of the polysaccharide corresponding to the reducing ability against Fe3+ was 1.66 at a polysaccharide mass concentration of 8 mg/mL and the wavelength of 700 nm. Erythrocyte hemolysis experiments showed that the polysaccharide could effectively inhibit the production of ROS and MDA in the erythrocytes treated by AAPH, reduce the conversion rate of GSH to GSSG, and regulate the enzyme activities of CAT, GSH-PX and SOD to restore normal red blood cell levels. The study confirmed that the polysaccharide from Broussonetia papyrifera panicle possessed good antioxidant capacity and can protect erythrocytes from oxidative damage caused by AAPH. This research aimed to provide a scientific foundation for the study on the bioactive material basis of Broussonetia papyrifera panicle polysaccharides, which is of great significance for the research and development of health food products derived from Broussonetia papyrifera panicle.

Abstract:Lactic acid bacteria with broad-spectrum antibacterial activities were isolated from fermented foods. These specific strains of lactic acid bacteria were capable of producing antimicrobial peptides, which were effective food preservatives. The main antibacterial substances present in the fermentation supernatant were analyzed for their properties, including heat, acid, and alkali tolerances; cell wall integrity; membrane permeability; and glucose availability. The fermentation conditions were optimized using single-factor analysis and response surface experiments. The effects of the resulting product on the preservation of pork and fish were examined. Lactobacillus delbrueckii (L. delbrueckii) M2 and L. delbrueckii subsp. bulgaricus M6 were isolated from sour bean and fermented milk, respectively, which exhibited broad-spectrum antibacterial activities. Their main antimicrobial components consisted of proteins or peptides with high thermal and acid-base stability. Moreover, the alkali tolerance of the antimicrobial substances from M2 was higher than those from M6. The optimal fermentation conditions for the two Lactobacillus strains were a 2.00% mass fraction of glucose, 3.00% mass fraction of soybean peptone, and 3.00% inoculation volume fraction. The antibacterial effects of L. delbrueckii M2 and L. delbrueckii subsp. bulgaricus M6 were 25.47% and 22.64% stronger under these conditions than under the baseline conditions, respectively. The supernatant of the two strains disrupted cell wall integrity and membrane permeability, leading to alterations in glucose utilization and ultimately producing the observed antibacterial effects. Their fermentation supernatants reduced the total viable bacteria counts and prolonged the shelf life of chilled pork and fish by 2~4 days. This study provides theoretical insights for the development and application of new broad-spectrum biological preservatives.

Abstract:Milk beer is a new type of fermented milk beverage produced through a two-step fermentation process involving lactic acid bacteria and yeast. The feasibility of producing milk beer from reconstituted milk was analyzed based on its physicochemical properties, water holding capacity (WHC), color, particle size, texture, rheology, scanning electron microscopy, and aroma composition. The quality of milk beer prepared from reconstituted milk showed a slight decrease compared with that of fresh milk beer; however, the difference was not significant (P>0.05). In reconstituted milk beer, the water holding capacity decreased by 1.17%, brightness L* value decreased by 24.8%, protein particle size increased by 15.3%, and aroma showed slight differences compared with raw milk beer. Rheological analysis showed that as the shear time increased, the apparent viscosity of both reconstituted milk beer and raw milk beer exhibited similar patterns. Scanning electron microscopy revealed no significant differences in the microstructure of reconstituted milk beer. However, the sensory evaluation score was 7.50, slightly lower than that of raw milk beer. In terms of texture, the elasticity of reconstituted milk beer increased by 8.92% compared with that of raw milk beer, whereas there were no significant differences in hardness and cohesion (P>0.05). These findings indicated that consumers may find these differences acceptable. This study demonstrates that reconstituted milk can as a suitable substitute for fresh milk in fermented milk beer, thereby addressing the issue of excessive dependence on fresh milk. However, the fresh milk in the mainland is insufficient, and the quality varies.

Abstract:Four types of commercially available wheat flour, Wudeli (WDL), Jinyuan (JY), Jinxiang (JX), and Sifeng (SF), were used as raw materials for starch extraction and characterization. Total starch, A starch, and B starch samples were obtained through extraction and separation. Differences in the starch compositions, amylose contents, particle sizes, transparency, pasting characteristics, thermal characteristics, and dynamic rheological properties were analyzed. The A and B starches from the four wheat flours were effectively isolated, with their physicochemical compositions showing a direct correlation with the granule type. Specifically, A starch exhibited a higher amylose content (31.92%~35.27%), lower levels of protein (0.25%~0.27%), ash (0.10%~0.13%), and damaged starch (18.15%~20.85%); whereas B starch exhibited a higher pasting temperature (68.90~71.55 ℃) and range. In terms of the total starch content among the four types of wheat flour, the size distribution range was in the following order: SF>JX>WDL>JY. Notably, JY exhibited a higher amylose content (31.91%), an initial pasting temperature of 54.78 ℃, and an enthalpy of pasting of 10.33 J/g. In contrast, WDL demonstrated a lower regrowth viscosity, at 303.50 cP. Dynamic rheological analysis revealed a high frequency dependence of B starch, as well as high elastic and viscous moduli of SF total starch. The most notable differences were in the properties of the JY and SF total starches. Specifically, JY exhibited higher crystallinity and thermal resistance, and SF total starch greater gelatinizability and superior viscoelastic properties. The results provide theoretical guidance for multi-scale analysis of wheat starch.

Abstract:The ability of seven oligopeptides (wheat, rice, corn, mung bean, pea, rice bran, and fish collagen peptides) to stabilize blueberry anthocyanins in an acidic system (pH value 4.0) was investigated. The most effective oligopeptides were identified through the analysis of their effects on blueberry anthocyanin color, anthocyanin retention, total phenolic content, and anthocyanin retention after gastrointestinal digestion, heating (95 ℃ , 30 min), and storage (37 ℃ , light, 7 d). The interaction mechanisms were further analyzed using infrared spectroscopy, fluorescence spectroscopy, and scanning electron microscopy. Compared with the control group, wheat peptides demonstrate notable effectiveness in maintaining the color of blueberry anthocyanins after heat treatment and improving storage stability. The ΔE value of the blueberry anthocyanin solution with wheat peptides was reduced by 64.27% after 7 d of storage, and the retention rate of the anthocyanins was 71.60%. Moreover, the retention of blueberry anthocyanosides after gastrointestinal digestion was notably improved by the wheat peptides, as the retention rate increased by 20.39% and 92.46% after gastric and intestinal digestion, respectively. In addition, mutual binding between wheat oligopeptide and mallow pigment-3-Ogalactoside (M3G) occurred, thereby resulting in the formation of the wheat oligopeptide-M3G complex. The results show that the addition of oligopeptides under acidic conditions improved the stability of blueberry anthocyanins, with wheat peptides exhibiting the most pronounced effect in enhancing the stability of blueberry anthocyanins.

Abstract:The relationship between the citrus pectin extraction process, its structural characteristics, and performance remain poorly understood. To address this gap in knowledge and enhance the value of citrus processing by-products, precise application scenarios for pectin with varying properties were analyzed. An acid extraction method was used to extract pectin from the citrus processing by-product pomace. Pectin yield, degree of esterification, and gel strength were evaluated as key indicators to optimize the application quality of citrus pectin. The optimal extraction conditions were as follows: 72.00 ℃, pH of 1.75, and an extraction time of 4.50 h. Under these conditions, the average pectin yield was 25.70%, the average esterification degree was 71.97%, and the average gel strength was 253.00 g/cm2. The textural relationship analysis of pectin indicated that when the molecular weight of the pomace was >30.0×104 g/mol, viscosity was >7.0 dL/g, and the galacturonic acid content was 82%~88%, the pectin exhibited a favorable degree of esterification and gel performance (degree of esterification >70.00% and gel strength >230.00 g/cm2), which were associated with a complete molecular chain structure, a higher number of esterification and crystallization sites, and a higher galacturonic acid content. The low protein precipitation rate of the pectin (<0.50%) was related to its molecular weight, side chain structure, and degree of esterification. Variations in the extraction processes and raw materials lead to changes in the structural characteristics of pectin, thereby affecting its application performance and functional activity. Elucidating the influence of extraction processes and raw material properties on pectin products is crucial for developing high-quality pectin products and selecting suitable pectin raw materials.

Abstract:Lignin nanoparticles (LNPs) and tea polyphenol (TP) were prepared through self-assembly and infused with a sodium alginate (SA) polysaccharide membrane solution using a blending technique. SA/TP/LNPs composite films were prepared using a casting method. The effects of the LNPs content on the properties of the SA/TP/LNPs composite film and its application in pepper preservation were studied. The prepared LNPs were approximately 98.33 nm thick. The SA film is an excellent carrier for LNPs and TP. With increasing levels of the LNPs, the color of the film gradually deepened, and the light transmittance gradually decreased. The overall performance of the SA/TP/LNPS-5 composite film (LNP mass fraction of 5%) was improved compared with that of the SA film, as the tensile strength increased by 114.67% and the elongation at break and water vapor transmission rate were reduced by 47.81% and 72.04%, respectively. The composite film exhibited inhibition rates of 91.28% against Escherichia coli and 89.20% Staphylococcus aureus. The free radical scavenging rates of DPPH and ABTS were 88.75% and 87.21%, respectively. A preservation experiment demonstrated that the SA/TP/LNPs-5 composite film effectively reduced the weight loss rate of pepper and delayed the consumption of Vc content in pepper compared to the CK and PE film groups. On the 10th day of storage, the weight loss rates were reduced by 49.93% and 39.12%, respectively (P<0.05). The highest Vc content in the SA/TP/LNPs-5 composite membrane group was 54.17 mg/100 g. In summary, this study introduced an environmentally friendly composite film with antibacterial and antioxidant properties, providing novel insights for the application of lignin. The composite film has promising application prospects in food preservation.

Abstract:In order to explore the bacteria-reducing effect and quality changes of dehydrated garlic slices treated by cold plasma, 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 amount (kg/m2), respectively. The response surface test design was further carried out with sterilization rate as the response variable, to obtain the optimal process for bacteria-reducing treatment. The contents of allicin and volatile flavor components before and after the cold plasma treatment were determined. The results showed the order of influencing factors as treatment time>treatment height>loading amount; after the response surface optimization and considering the practical production, the optimal cold plasma process for bacteria reducing treatment of garlic slices was: treatment time, 3 min; treatment height, 3 cm; loading amount, 1 kg/m2. Under these conditions, the bacteria reduction rate was 98.11%, the color difference was 3.14, and the color difference underwent insignificant change (within the acceptable range). After the treatment, the allicin content of the 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 exerts a significant bacteria-reducing effect while causing minimal damage to quality, which provides a new idea and method for bacteria-reducing treatment of garlic slices.

Abstract:In order to explore the effect of citronella essential oil (CEO) fumigation on bud inhibition and reactive oxygen species metabolism mechanism during postharvest potato storage, “Inner Mongolia V7” potato was used as the test material, and the self-made fumigation device was used to fumigate the potatoes regularly with CEO for 6 h at 20±2 ℃, and the bud inhibition effect and reactive oxygen species metabolism-related indexes were measured every 14 days. The results showed that after 70 days of potato storage, the sprouting rate and weight loss rate of the CEO-treated group were reduced by 100.00% and 28.30%, respectively, compared with the control group. The respiration intensity of the CEO-treated potatoes was lower than that of the control group before storage, but higher than that of the control group after 42 days of storage. The CEO treatment reduced the hydrogen peroxide content and the production rate of superoxide anion radical in potatoes, and after 70 days of storage, both were reduced by 38.32% and 59.02% compared with the control. The CEO treatment increased the activities of catalase, ascorbate peroxidase, peroxidase and superoxide dismutase during potato storage, and the effects on catalase and ascorbate peroxidase were significant (P<0.05). In conclusion, the CEO treatment can increase the activities of antioxidant enzymes in potato tubers, reduce the accumulation of reactive oxygen species, effectively prolong the storage period of potatoes, and inhibit potato sprouting, showing the application potential for improving potato storage quality.

Abstract:In order to examine the relationship between disease resistance and the cuticle of mango fruits, the more disease resistant Jinhuang and less disease-resistant Guifei mangoes were selected from five mango varieties and analyzed using wax stripping, in vitro bacteriostatic, scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The results showed that Jinhuang mangoes exhibited a disease index of 37.83%, considerably lower than the 86.72% observed in Guifei mangoes after 12 days of storage. After the complete removal of wax, the occurrence of anthracnose notably affected the two mango varieties. In vitro antibacterial results showed that the wax from the two varieties of mangoes did not exhibit any obvious inhibitory effect on the hyphal growth of Colletotrichum gloeosporioides. SEM results showed that Jinhuang mangoes possessed a denser waxy morphology and remarkably higher wax content than Guifei mangoes, indicating a superior barrier effect of the Jinhuang mango wax. GC-MS results showed that the primary wax components of Jinhuang and Guifei mangoes were aldehydes and alcohols, respectively, with the terpenoids isopterene and β-serinene detected in the inner wax of both varieties. The cuticle monomer matrix in Jinhuang mango was 1.55 times that in Guifei mango. This study revealed a strong correlation between disease resistance in mango fruit and the cuticle, providing theoretical and technical support for the storage, transportation, and preservation of mango fruits.

Abstract:To explore the impacts of different carbon dioxide concentrations on the quality of fresh highly processed pork products, fresh processed pork tenderloin, pork belly slices, and pork rib pieces were selected as research subjects. The changing trends of color difference, shear force, total volatile base nitrogen (TVB-N) value, pH value, water content, and total bacterial count (CFU) of the three products were investigated during storage under modified atmosphere packaging conditions of 70% O2/15% CO2/15% N2 or 70% O2/30% CO2. The experimental results showed that after 8 days of storage under the 70% O2/30% CO2 treatment, the TVB-N and lg CFU/g values were 14.63 mg/100 g and 5.55 for the pork tenderloin, and were 14.95 mg/100 g and 5.78 for pork belly slices. However, under the 70% O2/15% CO2/15% N2 treatment, the TVB-N and lg CFU/g values of the same pork products exceeded the national standard limits. Both treatments showed little correlation with the pork products’ water contents, and under the same modified atmosphere packaging conditions, the differences in all the indicators among the three products were insignificant. Comprehensive analysis revealed that the 70% O2/30% CO2 treatment can significantly (P<0.05) control the changes in the total bacterial count and TVB-N value, slow down the increase in pH value, and influence significantly (P<0.05) the redness value, which is more conducive to maintaining the quality of modified atmosphere highly processed pork products.

Abstract:Roselle anthocyanins (RAs) are natural functional colorants. To study the stability of RAs in acidic beverages, the common physiochemical factors (pH, temperature, metal ions, amino acids, sugars, and polyphenols) influencing RA levels were evaluated using the pH differential method. The results showed that RA appeared bright red only at pH≤3. The thermal degradation pattern of RA followed first-order kinetics, with half-lives of 5.89, 2.28, 1.52, and 0.97 h at 40, 60, 80, and 100 ℃, respectively. Metal ions Mg2+, Na+, K+, and Ca2+ did not significantly influence the stability of RA, while Al3+ enhanced RA stability by 10.59%, and Cu2+, Fe3+, and Fe2+ reduced the stability of RA. The abilities of the four polyphenols to stabilize RA followed the order: quercetin (14.11%)>rutin (10.48%)>gallic acid (4.84%) ≈ ferulic acid (1.21%). Among the seven amino acids, threonine, glycine, and tyrosine had the most significant stabilizing effect on RA, increasing by 15.99%, 11.92%, and 11.89%, respectively. Sucrose, glucose, fructose, and xylitol had no significant effect on RA stability, whereas vitamin C induced the degradation of RA, reducing RA stability by 23.74% at a mass concentration of 2.0 mg/mL. This study provides a theoretical basis for the application of RA as a functional colorant in acidic beverages.

Abstract:To develop the deer meat industry, it is vital to elucidate the quality characteristics of prepared venison after reheating. Mass texture analysis, gas chromatography–ion mobility spectrometry (GC-IMS), and three additional techniques, including an electronic nose, were used for a comprehensive analysis of reheated deer meat. The texture parameters of prepared venison after heat treatment in an air fryer were as follows: hardness 14.25 N, elasticity 4.82 mm, and chewability 44.78 mJ. The GC-IMS test revealed 41 main volatile components in the precast braised venison after reheating. Based on orthogonal partial least squares discriminant analysis (OPLS-DA), 12 flavors were selected to distinguish the relative content of key characteristic flavors among different reheating samples. The electronic nose results revealed that braised venison contains five primary aromas, including benzenaldehyde, alcohol, and aromatic compounds, consistent with the GC-IMS detection characteristics. The results of this study provide a scientific basis for the development and popularization of venison and serve as reference data for the reheating of prefabricated meat dishes.

Abstract:The shell breaking process of Camellia oleifera fruit relies on drying stress to separate the seeds from the shells. Shell-breaking experiments were performed to analyze the moisture loss characteristics during shell-breaking caused by drying stress at different drying temperatures (50, 60, 70, and 80 ℃) and the influence of the shell-breaking process on the quality of coldpressed oils. A model for moisture loss characteristics during shell-breaking caused by drying stress was established, and a variable temperature shell-breaking process was developed. The moisture loss curves of C. oleifera fruit during shell-breaking demonstrated a decreasing trend, and the moisture loss rate showed a decreasing trend with a ladder pattern, exhibiting an initial acceleration stage, followed by several nearly constant-rate stages. With the increase in drying temperature, moisture loss curves became steeper, and the time to reach the endpoint moisture content of 32.00% (w.b.) for C. oleifera was significantly reduced. The newly established mathematical model with R2≥0.999 7 and RMSE≤0.428 6% can accurately describe the moisture loss process during the shellbreaking of C. oleifera fruit caused by drying stress. With increasing shell-breaking temperature, the acid value of the cold-pressing oil prepared using C. oleifera seeds increased from 0.08 mg/g to 0.39 mg/g. The total color difference value increased from 76.27 to 83.63, and the crude oil yield decreased from 23.43% to 18.84%. Shell-breaking caused by drying stress at low temperature improved the quality and crude oil yield of cold-pressed oil from C. oleifera seeds. After variable temperature shell-breaking caused by drying stress, the shell-breaking and seed-breaking ratios of the C. oleifera fruits were 98.35% and 0%, respectively. The acid (based on KOH) and peroxide values of the cold-pressing crude oil were 1.00 mg/g and 0.009 9 g/100 g, respectively. The moisture and volatile matter content was 0.35%, and the crude oil yield was 21.08%. The results of this study will provide reference data for the optimization of shell-breaking technology.

Abstract:The effects of vacuum concentration, membrane concentration, freezing concentration and thermal concentration on the nutrient composition and antioxidant components of crystal pears were investigated using polyphenol oxidase (PPO), 5-hydroxymethylfurfural (5-HFM), total phenol content, titratable acidity, vitamin C (Vc) content and antioxidant activity as the indicators. The results showed that all four concentration methods increased the total phenolic content, total antioxidant activity, and ABTS+ and DPPH radical scavenging capacities of pear juice, with insignificant difference in reducing sugar content. Vacuumconcentrated pear juice had the highest sugar content (60 °Bx) and showed the greatest antioxidant effect, althoughhaving a higher PPO activity. Thermal-concentrated pear juice had the highest total phenolic content and the lowest soluble protein content (0.015 mg/mL), while causing the generation of 5-HMF (which was not detected otherwise in the juices treated by other methods). Freeze-concentration and membrane-concentration affected the titratable acid and Vc contents of pear juice to different extents. 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 via vacuum concentration had the highest comprehensive score (1.95) and significant advantages in concentration efficiency and antioxidant activity; thermal concentration had certain advantages in improving the nutrient 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.

Abstract:Highland barley, valued for its high nutritional value and health benefits, is a major cereal crop cultivated in the Tibetan Plateau region. However, its low gluten protein content makes it difficult to process. The addition of vital wheat gluten (VWG), a natural source of gluten protein, can improve the rheological properties of dough. The effect of VWG addition on the network structure of highland barley flour (HBF)-wheat flour mixed dough was investigated using infrared spectroscopy, Raman spectroscopy, scanning electron microscopy (SEM), and confocal scanning laser microscope (CSLM). The molecular structure of the dough, changes in disulfide bonds, and the microstructures of the gluten proteins were also analyzed. The results indicate that the addition of VWG markedly enhances the number of hydrogen and disulfide bonds within the dough and promotes the ordering of the protein secondary structure, with the highest disulfide bond content (7.49 μmol/g) observed in the group containing 40% HBF and 8% VWG. Furthermore, the inclusion of VWG effectively mitigated the disruption of the gluten network structure caused by HBF, enhancing the overall structural stability of the dough. The results provide a scientific basis for the application and development of HBF in baked products and demonstrate that VWG addition can improve the quality of highland barley dough.

Abstract:To improve sanzan gum use in the food industry, it is essential to elucidate the differences in the basic components and processing techniques between two types of sanzan gum (FZ-200 and FZ-400) exhibiting varying functional characteristics. The results showed that moisture and fat contents of FZ-200 were slightly higher than those of FZ-400, whereas their protein and ash contents were relatively similar. The infrared spectra of the two types of sanzan gum were similar, with a large number of bound hydroxyl groups and α- and β-configurations of pyranose. The DSC thermal analysis of FZ-200 showed three exothermic peaks at 122.8, 181.2, and 225.9 ℃, whereas that of FZ-400 showed two peaks at 152.1 ℃ and 228.6 ℃. The low mass fraction of the sanzan gum solution exhibited characteristics of a standard pseudoplastic fluid. When the mass fraction of sanzan gum exceeded 0.3%, gel formation began, and at equivalent mass fractions, the gel strength of FZ-200 exceeded that of FZ-400. With the increase in the mass fraction of sanzan gum, its emulsification index increased, and its emulsifying ability was enhanced. The highest emulsification index occurred at a mass fraction of 0.25% for FZ-200, reaching a maximum of 100%. At equivalent mass fractions of sanzan gum, FZ-200 exhibited superior emulsification index and gel strength than FZ-400, indicating greater suitability for practical applications and customer-specific requirements.

Abstract:Through detecting the differences in the contents of 10 main antioxidant substances, including caffeine and epigallocatechin gallate, using high-performance liquid chromatography (HPLC), and evaluating their antioxidant capacities comprehensively based on 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 the green teas from different origins in Guangxi. The results showed that that the green teas had a content of caffeine between 17.08 and 37.16 mg/g, content of theobromine around 5 mg/g, low content of theophylline between 0 and 0.47 mg/g, content of epigallocatechin gallate between 10 and 20 mg/g, high content of epigallocatechin gallate around 50 mg/g, varying content of epicatechin gallate in the range of 2.14~21.2 mg/g, content of epicatechin around 5 mg/g, contents of gallic acid and epigallocatechin gallate not higher than 5 mg/g, and content of epigallocatechin gallate essentially below 2 mg/g. Combining the results of similarity evaluation and clustering analysis, the green teas from the high- and mid-latitude regions of Guangxi were highly similar, and could be distinctly distinguished from those of the low-latitude regions. The DPPH radical scavenging rates of all teas were above 60%; the hydroxyl radical scavenging rates ranged from 1.68% to 85.38%; the total antioxidant capacities were between 1.644 and 3.608 mmol/g. Overall, the green teas from Guangxi possess good antioxidant activities on average, and there was a positive correlation between the content of polyphenols and antioxidant activity. This study provides a data foundation for the quality evaluation and differential analysis of Guangxi green teas.

Abstract:Sweetness is a key sensory attribute of rice, primarily perceived during oral digestion. However, the lack of standardized in vitro oral digestion methods for rice has limited comparability between experimental results. To address this, an in vitro oral digestion method was optimized using the A/MEC chewing device and the “INFOGEST” digestion framework to enhance methodological consistency and assess rice sweetness more reliably. The effects of different cooking conditions (soak time and cooking pressure) on the textural properties and sweetness perception of rice were investigated using this optimized method. The optimal in vitro oral digestion parameters consisted of a rice sample weight of 15 g and 25 bidirectional extrusion cycles. The reducing sugar content (≤0.45 mg/g) across all cooking conditions did not reach the threshold for sweetness perception. Soaking rice at a medium-temperature for 10 min and a cooking pressure of 50 kPa reduced the difficulty of oral fragmentation. The first extrusion hardness decreased from 7 572.41 to 6 151.23 g, and extrusion restriction decreased from 17.00 to 7.00, thereby facilitating starch enzymatic hydrolysis. Consequently, the maltose content in in vitro oral digestion products increased from 6.43 mg/g to 10.85 mg/g. The findings of this study indicate that appropriate soak time and cooking pressure can enhance the perceived sweetness of rice, thereby providing a theoretical basis for optimizing the cooking process.

Abstract:The formulation of restructured goose livers was developed using goose liver, chicken, tapioca starch, and soy protein as the primary ingredients. The cross-linking effect of transglutaminase (TGase) was used to enhance the gel properties of the restructured goose livers product. Single-factor experiments, orthogonal tests, and fuzzy mathematics methods were applied to optimize the restructured goose liver formulation, with sensory evaluation, cooking loss rate, and textural characteristics serving as evaluation indicators. The results revealed that, based on the combined weight of goose liver and chicken meat, the optimal formulation for the restructured goose liver product was as follows: 25wt.% goose liver, 75wt.% chicken, 1.75wt.% TGase, 10wt.% tapioca starch, and 2.75wt.% soy protein. Under these conditions, the restructured goose liver product exhibited a cooking loss rate of 0.13%, whiteness of 54.87, hardness of 27.77 N, elasticity of 4.56 mm, and chewiness of 83.32 mj. The product surface was smooth, with good chewiness and elasticity, a compact structure, rich flavor, and an overall quality score of 89.60 points, which did not differ markedly from the model-predicted score of 87.15 points. The findings of this research provide a theoretical basis for the comprehensive processing and diversification of conventional goose liver products.

Abstract:The effects of functional oils (camellia, soybean, and fish oils) and chopping time on the quality of Alaska pollock surimi gel, including physical and chemical indices, including microstructure, textural properties, moisture status, and protein structure, were evaluated in conjunction with the flavor profile. The optimal physicochemical characteristics of the surimi gel were achieved after 4 min of chopping. However, the protein secondary structure and flavor characteristics of the surimi gel were not significantly affected by variations in chopping time (P>0.05). With the same chopping time, the incorporation of functional oils significantly improved the quality of the surimi gel (P<0.05). Furthermore, the whiteness and water-holding capacity of the oil-surimi group increased by 16.15% and 5.44%, respectively, compared with the control group. The inclusion of oils reduced the α-helix and β-sheet structures of the surimi gel proteins, fostering hydrophobic interactions and disulfide bond cross-linking, which contributed to the formation of a denser gel network. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) indicated that the type and concentration of the volatile compounds were altered by functional oils, thereby enriching the overall flavor profile. The results suggest that the addition of functional oils and specific chopping times can significantly enhance the quality of surimi gels, providing a theoretical basis for the development and application of functional oils in surimi gel products.

Abstract:To explore the impacts of different stabilization treatments on the flavor components of rice bran, this study employed an electronic nose and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GCTOFMS), combined with partial least squares discriminant analysis (PLS-DA) and relative odor activity value (ROAV) evaluation to systematically analyze the changes in volatile flavor compounds of rice bran. The results indicated that there were significant differences in the effects of different stabilization methods on the flavor of rice bran. A total of 99 volatile aroma compounds were detected, including 6 aldehydes, 10 ketones, 22 alkanes, 12 alcohols, 28 terpenes, 8 esters, and 13 other compounds. Among them, infrared treatment had minimal impact on rice bran flavor, while high-pressure steam treatment effectively reduced the off-flavor (indole) in rice bran. Variable Importance in Projection (VIP) identified 23 potential differential substances, with significant decreases being found in the relative contents of potential differential substances such as geranylacetone and (-)-limonene in the rice bran after four different stabilization treatments. The ROAV values revealed that the key flavor substances (ROAV>1) in rice bran decreased after the stabilization treatments like baking, microwaving, and high-pressure steaming. Eight substances, including 2-n-pentylfuran, methylheptenone, and citronellene, were identified as the key flavor compounds contributing to the differences in flavor among the rice bran samples subjected to different stabilization methods. This study conducted a differential analysis of volatile flavor substances in rice bran subjected to different stabilization methods, providing a theoretical basis for enhancing the added value and quality of rice bran products.

Abstract:Changes in the flavor quality and sensory characteristics of ‘Huangguan’ pear during storage remain poorly understood. To address this gap in our knowledge, flavor compounds in stored pears were analyzed using flavor quality analysis and sensory evaluation combined with partial least squares regression (PLSR). After 90 d of cold storage and 7 d of shelf storage, the glucose content in the pear flesh increased from 14.73 to 18.29 mg/g, the total acid content decreased from 4.07 to 2.43 mg/g, and the malic acid, citric acid, and quinic acid contents decreased from 1.98, 1.02, and 0.82 mg/g to 1.38, 0.64, and 0.26 mg/g, respectively. The ester, alcohol, and alkene contents increased, whereas the aldehyde content decreased in both pear flesh and peel. The sweetness and aroma sensory attributes increased, whereas the appearance, sourness, and hardness sensory attributes decreased after 90 d of cold storage and 7 d of shelf storage. PLSR was used to screen vital variables affecting the sensory attributes of the ‘Huangguan’ pear. Electronic tongue results revealed that sweetness increased, whereas acidity and astringency decreased after storage. The aroma characteristics 0 d post-storage were notably different from the aroma characteristics after 90 d of cold storage and 7 d of shelf storage. The results elucidate the relationships between the flavor quality and sensory characteristics of the ‘Huangguan’ pear, providing a theoretical basis for future flavor quality evaluations.

Abstract:The impact of cooking temperatures on the flavor of Sarcodon imbricatus soup was investigated using an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS), complemented by relative odor activity values (ROAVs) and multivariate statistical analyses. In total, 35 effective volatile compounds were identified in S. imbricatus soup, comprising 11 aldehydes, 6 ketones, 4 esters, 5 alcohols, 1 ether, 4 heterocyclic compounds, and 4 olefins, among which aldehydes, ketones, and alcohols were identified as the main flavor compounds. ROAVs were used to determine the conductivity of releasing mushroom flavors in S. imbricatus soup at a cooking temperature of 90 ℃. An orthogonal partial least squares discriminant analysis (OPLS-DA) model with good stability and predictability was established. After variable importance in projection (VIP) screening, five key differential flavor substances were identified: 1-octen-3-one-D, 1-nonanal-D, 1-octen-3-ol-D, 1-nonanal-M, butanal-M and (Z)-4-heptenal. These results provide practical reference data and a theoretical basis for the flavor optimization of S. imbricatus soup products.

Abstract:The changes in the flavor characteristics of different grades of Pixian Douban after stir-frying were evaluated using a quantitative sensory descriptive method (QDA) and gas chromatography-ion mobility spectrometry (GC-IMS). The QDA analysis revealed that premium Douban possesses a low moisture content and a fruity, winey, malty, and burnt aroma after stir-frying. The higher water content of the first and second grade Douban led to greater differences in sensory scores compared with extra-grade Douban, but exerted less influence on the main sauce flavor. The GC-IMS detected 45 compounds, comprising 11 alcohols, 9 aldehydes, 8 esters, 6 ketones, 5 alkenes, 2 acids, 2 heptane, 1 pyridine, and 1 furan; however, many compounds remain unidentified. After stir-frying, the proportion of alcohols in the Douban increased from 14% to 37%, and the proportion of esters substantially increased from 2% to 11%. This indicates that stir-frying converts and concentrates the alcohols in the dal in a Maillard reaction. The resulting aroma is fruity, alcoholic, malty, and sour. High-temperature stir-frying results in the conversion of certain aldehydes into esters and ketones, altering the soy sauce flavor of the Douban to a burnt, fatty aroma. This study reveals the remarkable influence of the moisture content of different grades of Pixian bean paste on the flavor characteristics of stir-fried bean paste, providing crucial technical support and guidance for the advanced processing and innovative development of Douban.

Abstract:To investigate the key aroma components and the effects of growth seasons on Youxi high-aroma black teas from different tea tree varieties, this research was conducted using six high-aroma black teas, including spring and autumn teas of Zi Mudan, Rui Xiang, and Huang Meigui varieties, as the experimental materials. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Relative Odor Activity Value (ROAV) were employed to detect and analyze the aroma compositions. A total of 116 volatile compounds were identified in the six black teas, with alcohols, esters, heterocyclic compounds, aldehydes, and hydrocarbons being the main aroma components, accounting for 94.81% to 97.22% of the total aroma content. The results showed that 2-isopropyl-3-methoxypyrazine, β-ionone, benzyl mercaptan, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and dimethyl trisulfide were the common key aroma components in the six types of high-aroma black teas. Linalool, myrcene, acetate eugenol, 2-isobutylpiperazine, propionic acid linalool ester, dihydromyrcenol, and linalool oxide IV can be used as the potential chemical markers to distinguish between spring and autumn black teas. The findings contribute to the understanding of the aroma characteristics of Zi Mudan, Rui Xiang, and Huang Meigui black teas, and provide theoretical support for the promotion and application of tea plant varieties.

Abstract:Using refined beef tallow as the raw material, processing approaches such as enzymatic hydrolysis, aeration oxidation, and the Maillard reaction were employed to investigate the effects of controllable oxidation and the Maillard reaction on the quality of beef tallow, including acid value, peroxide value, and volatile components. The results showed that the original beef tallow had an acid value of 1.22 mg/g and peroxide value of 0 g/100 g, andthe acid value and peroxide value increased after oxidation and the Maillard reaction processes. The results of sensory evaluation showed that moderate oxidation in combination with the Maillard reaction reduced off-flavors and acidity while enhancing the meaty, roasted, and caramelized flavors of the beef tallow. Beef tallow oxidized at higher temperatures (160, 180, 230 ℃) contained a greater variety of volatile components compared with those oxidized at lower temperatures (130, 140, 150 ℃). After the Maillard reaction, certain aldehydes in the oxidized beef tallow were reduced or not detected, such as 2-hexenal, trans-2-heptenal, (E,E)-2,4-heptadienal, and (E,E)-2,4-nonadienal. The results of principal component analysis showed that the oxidized beef tallow or the beef tallow subjected to oxidation-Maillard reactioncan be classified into four distinct groups. The results of partial least squares regression analyses showed that beef tallow oxidized firstly at 150~180 ℃ before being subjected to the Maillard reaction can lead to better roasted nutty, caramel and meaty flavors. In conclusion, the combination of oxidation at 160~180 ℃ and the Maillard reaction can improve the flavor quality of beef tallow. This study provides a theoretical basis for controllable oxidation and Maillard reaction in the manufacturing of high-value beef tallow flavoring product.

Abstract:The application of QuEChERS in SERS detection of pesticide residues in agricultural products can effectively improve detection accuracy. The QuEChERS optimization results for SERS detection of acetamiprid in citrus were applied to other pesticide residues to explore the universality of this method. The influence of nano-bamboo charcoal (NBC) and ferric oxide nanoparticle (Fe3O4MNP) purification agents on the SERS detection of acetamiprid in citrus was studied. The results showed that 12.5 mg of NBC and 10 mg of Fe3O4 had the best purification effect. In the range of 0.1~40 mg/L, the SERS analysis equation y=65.011x+103.25 (R2=0.9953) was established with an average recovery of 97%~106% based on the characteristic peak intensity of 626 cm-1. The relative standard deviation (RSD) was 1.03%~4.04%, and the limit of detection was ~0.1 mg/L. The method was applied for the SERS analysis of organophosphorus insecticides (chlorpyrifos and profenofos), neonicotinoid insecticides (imidacloprid and acetamiprid), and insect growth regulator insecticides (buprofezin) in citrus. The average recovery was 87.60%~106%, and the RSD ranged from 1.03% to 7.71%, indicating that QuEChERS could be used for the rapid SERS detection of different pesticide residues in citrus. A single sample can be detected within 20 min, which lays a foundation for the development of rapid detection methods for pesticide residues in citrus.

Abstract:The variations in taste and quality of different varieties of indica brown rice in South China remain poorly understood. To address this knowledge gap, the appearance, physicochemical, cooking, pasting, thermodynamic, and texture properties of 14 indica rice varieties in South China were analyzed. The entropy method and cluster analysis were used for comprehensive evaluation and classification. The results showed that for brown rice, skin thickness had a substantial impact on water absorption (correlation coefficient −0.605), amylose content had a substantial impact on the expansion rate (correlation coefficient −0.434), and protein content had a substantial impact on the disintegration value (correlation coefficient −0.573), fat content, and rice soup dry matter (correlation coefficient 0.600). Soluble and insoluble dietary fiber substantially affected the enthalpy of gelatinization of brown rice (correlation coefficients were 0.501 and 0.425, respectively). Entropy analysis revealed that the varieties Meixiangzhan 2 and 19xiang exhibited the highest comprehensive scores of 0.105 and 0.105, respectively. Moreover, 16 core indices were identified that could represent the taste quality of brown rice. Fourteen varieties were divided into three categories by cluster analysis, consisting of 2, 9, and 3 varieties, respectively. In summary, this study elucidates the differences among 14 indica brown rice varieties in South China, identifies two varieties suitable for consumption as staple foods, and provides a theoretical basis for indica brown rice screening.

Abstract:In order to non-destructively determine mango ripeness, this study focused on exploring the combined use of visible near-infrared hyperspectral imaging and deep learning methods. The hyperspectral data of unripe, ripe and overripe mangoes were collected in the wavelength range of 400~1 000 nm using a diffuse reflectance hyperspectral imaging system. The SPXY algorithm was used to divide the data into training, validation and testing sets in a ratio ofo 6:2:2. After the spectral pre-processing such as Wavelet Threshold Denoising (WTD) and Multiplicative Scatter Correction (MSC), a 1-Dimensional Convolutional Neural Network (1DCNN) model was constructed. Meanwhile, Principal Component Analysis (PCA) and Bootstrapping Soft Shrinkage (BOSS) were used to extract the feature bands, and the classification models of Partial Least Squares-Discriminant Analysis (PLS-DS) and Extreme learning machine (ELM) were constructed. Comparative analysis shows that the 1DCNN model based on multiple scatter correction preprocessing performed the best, with a classification accuracy of 98.30% and a Kappa coefficient of 0.97 on the test set. The study concludes that the combination of hyperspectral imaging technology and neural network algorithm can reliably and accurately determine mango ripeness, providing a theoretical basis for the practical application of automated mango sorting.

Abstract:In order to explore the status of adding artificial and natural sweeteners to beverages, an ultra-high performance liquid chromatography-quadrupole/electrostatic orbitrap high-resolution mass spectrometry (UPLC-Q/Orbitrap HRMS) method was established for the screening and determination of 11 types of artificial and natural sweeteners in beverages, and the MS fragmentation pathways of the sweeteners were profiled. The beverage samples were diluted with a methanol-water solution in a volume ratio of 1:1, and after filtration through a membrane, the filtrate was separated using an HSS T3 column then detected by UPLC-Q/Orbitrap HRMS. Mass spectrometry simultaneously collected primary parent ions and secondary fragment ions for qualitative confirmation based on the retention time, parent ion and secondary fragment ions, while the peak areas of the parent ions were used for quantification. Through profiling of the MS fragment pathways, it was found that the steviol glycosides had common fragment ions m/z 641.316 3, 479.265 0 and 317.211 9, allowing for qualitative identification of the unknown steviol glycoside compounds in the samples using the parent ion and common fragment ions. The method validation results showed a good linear relationship for the 11 sweeteners within the corresponding concentration ranges, with average recoveries of 77.29%~98.82% and relative standard deviations (RSDs) in the range of 1.5%~9.6% (n=6), limit of detection of aloin being 150.0 μg/L, and limits of detection of other 10 sweeteners in the range of 1.0~15.0 μg/L. The testing of real samples revealed that sodium cyclamate was detected in two fruit beverages (at concentrations of 0.8 mg/L and 190.9 mg/L, respectively), and stevioside and rebaudioside A were detected in one tea beverage (at concentrations of 94.2 μg/L and 62.1 μg/L, respectively), with no other unknown steviol glycoside sweeteners being detected. The results showed that although the contents of the sweeteners in the tested beverages did not exceed the maximum allowable limit specified in the standards, there were instances of incomplete labeling contents, suggesting a need for stronger supervision and management of food labeling.

Abstract:With the development of the modern food industry and the advancement of globalization, food quality and safety have emerged as major concerns for the public. In the context of expanding global trade and supply chains, fresh agricultural products, including fruits and vegetables, meat, and aquatic products, encounter considerable challenges related to perishability and the preservation. It is imperative to develop accurate and rapid quality and safety testing to improve monitoring and provide consumer protection. Traditional detection methods, such as gas chromatography, high-performance liquid chromatography, and polymerase chain reaction, are often limited by stringent detection requirements, long detection cycles, and potential sample damage, hindering their large-scale application in the food industry. With the rapid development of artificial intelligence and computer technology, machine learning models with strong predictive abilities and high accuracy have been widely used in quality and safety inspections of fresh agricultural products, effectively addressing the limitations related to data redundancy and the processing of large datasets. This article provides a systematic overview of machine learning technology and deep learning algorithms and analyzes their applications in quality and safety inspections of fresh agricultural products. It also introduces the principles of several emerging non-destructive testing technologies, and discusses current research progress and potential application prospects for machine learning and non-destructive testing technologies in the food industry.

Abstract:Diabetes mellitus is a common metabolic and endocrine disorder that can result in serious complications, affecting an individual’s quality of life. Although multiple hypoglycemic drugs are available for clinical use, they are all associated with varying degrees of adverse reactions. In recent years, research on edible fungal proteins has increased, and their potential for lowering blood sugar has garnered considerable attention from the scientific community. This review discusses the mechanisms by which edible fungal proteins regulate glucose metabolism, including the modulation of immunity, regulation of glucose utilization, modulation of insulin signaling pathways, and alleviation of oxidative inflammatory responses. This review findings provide guidance for the development of safer and more effective treatment options for patients with diabetes.

Abstract:Nitric Oxide (NO) has demonstrated excellent preservation function in the food field due to its outstanding antimicrobial, anti-biofilm and anti-pest properties. In order to further improve its stability, extend its service life, and reduce its toxic side effects, many researchers are dedicated to the development of NO donor sustained-release carriers and systems that are more stable, efficient, and safe. Different sustained-release strategies have facilitated the modulation of NO release rates within a range of 0.1 to 10 μmol/h, while extending the release duration from several hours to several tens of days. This enhanced release profile has enabled the widespread application of NO donor sustained-release systems in the biomedical field. In this paper, the production and signaling pathways of NO are reviewed. The design and development of various types of NO donor sustained-release systems, as well as their practical effectiveness and application potential in food preservation across categories such as meat, seafood, fruits and vegetables, are analyzed and 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, which shows great application prospects in the food sector.

Abstract:Water kefir is a kind of non-animal sourced traditional fermented beverage with great development potential, which is named for its rich probiotics and beneficial substances. The mutually beneficial interactions between the strains in the particles increased the number of cells in the flora. These particles can be applied to variousraw material substrates, such as fruits, vegetables, cereals and teas, with a low sugar content, low acidity, carbonation and low alcohol content after fermentation, thereby making them suitable for developing products for specific consumers, such as those who are lactose intolerant, vegans or vegetarians. Water kefir particle fermentation can increase the added value of products, make full use of by-products, and reduce environmental pollution and crop waste. In addition, it also has great development potential in functions and bioactivities related to aspects such as healthcare and disease prevention. In this paper, the physiological functions, formation mechanisms, types of fermentation, and microbial species of water kefir are reviewed to clarify the significance and application prospects of developing functional water kefir fermented beverages. Moreover, this paper also provides reference value for the development of new fermented beverages and functional products through summarizing different types of fermentation substrates used domestically and abroad, based on their physical characteristics and the existing microbial species.

Abstract:Fat-soluble vitamins are essential micronutrients for human growth and development, with deficiencies in these vitamins posing a serious threat to human health. Furthermore, the majority of fat-soluble vitamins cannot be synthesized in the human body and, therefore, must be obtained from external sources. Therefore, rapid and sensitive detection of fat-soluble vitamins is crucial to ensure safe vitamin intake. Although traditional methods such as high-performance liquid chromatography, high performance liquid chromatography, tandem mass spectrometry, and supercritical fluid chromatography offer advantages in terms of selectivity and sensitivity, they also present disadvantages, including complex sample pre-treatment, time-consuming procedures, and dependence on large-scale instrumentation. These constraints have limited the applicability of traditional methods in the rapid detection of fat-soluble vitamins. Recently, biosensors have been used for the detection of fat-soluble vitamins owing to their advantages of high specificity, high sensitivity, low cost, suitability for on-site analysis, and ease of operation. This review initially outlines the physiological functions of common fat-soluble vitamins. Subsequently, it analyzes the advantages and disadvantages of traditional methods and biosensors in detecting fat-soluble vitamins. Finally, it provides a comprehensive summary of the latest research progress on biosensors in the detection of fat-soluble vitamins. This paper outlines the biological components, linear detection range, sensitivity, and detection limits of lipid-soluble vitamin detection biosensors, providing a foundation for the development of future lipid-soluble vitamin detection biosensors.

Abstract:Coffee is one of the most important and widely used economic crops in the world, and is ranked as the first of the world's top three beverages due to its unique flavor and biological functions. Roasting is the key step in developing coffee flavor. Raw coffee beans are roasted, ground, andbrewed before being presented to consumers. During roasting, reactions such as the Maillard and caramelization reactions give coffee its unique flavor, while hazardous substances such as acrylamide, 5-hydroxymethylfurfural and furans are also generated, which not only affect coffee quality but also pose a threat to consumers′ health. Inthis paper, the toxicity, formation mechanisms, and reduction measures of these hazardous substances in the coffee roasting process are discussed, and prospects on new research directions related to the inhibition and reduction of hazardous substances are provided, aiming to deepen people's understanding of the hazardous substances generated during coffee roasting, and provide theoretical references to green processing of coffee and the control of hazardous substances during roasting.

Abstract:Phenolic compounds are important active components of whole grains accounting for their health effects. In addition to the reported existing monomeric phenolic acids such as ferulic acid and p-coumaric acid, ferulic acid oilgomers are also a significant class of important phenolic active components enriched in grain bran. Compared with the phenolic acid monomers such as ferulic acid, ferulic acid oligomers are more complex and unique in structure, while possessing significant antioxidant capacity, antibacterial activity, disease- and insect-resisting properties, and other potential health benefits. To assess more comprehensively the value and application potential of whole grain’s ferulic acid oligomers in the field of health, this article reviews the research progress on the composition, distribution of content, antioxidant activity, and in vitro colonic fermentation of whole grain’s ferulic acid oligomers. The prospects of their research are also proposed to provide guidance for in-depth research in the field of health and offer a reference for further promotion of the development of whole grain food industry.