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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Abstract: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.