Abstract:The protective effect of Haematococcus pluvialis broken-cell spore powder against ultraviolet B (UVB)-induced photodamage was explored. A UVB-irradiated HaCaT cell damage model was established, and H. pluvialis broken-cell spore powder was used for intervention. Cell proliferation was assessed using the CCK8 assay, and the activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA) in the cells were measured using colorimetric methods. UVB irradiation was used to induce damage in zebrafish, and the effect of adding H. pluvialis spore powder on the tail fin area was measured using acridine orange staining to determine the extent of cell apoptosis. The results showed that treatment with H. pluvialis spore powder at concentrations of 12.5, 25.0, and 50.0 μg/mL increased HaCaT cell survival rates to 84.47%, 89.44%, and 96.30%, respectively. Treatment with H. pluvialis spore powder at a mass concentration of 50.0 μg/mL increased the SOD activity by 35.48% and reduced the MDA content to 23.05%. When the mass concentration of H. pluvialis spore powder was 0.125 and 0.1875 mg/mL, the tail fin area of UVB-damaged zebrafish increased by 20.07% and 31.04%, and the apoptosis rate decreased by 72.15% and 74.59%, respectively. Therefore, H. pluvialis spore powder exhibited significant photoprotective effects, improving UVB-induced oxidative damage and reducing cell apoptosis. The results provide evidence for further exploration of the functional activity and applications of H. pluvialis broken-cell powder.

Abstract:Cyclophosphamide (CTX), a broad-spectrum anticancer drug, kills cancer cells but also induces immunocompromise. The ameliorative effects of Acaudina leucoprocta peptides (ALPs) on CTX-induced immunocompromise in mice were investigated. Sixty male ICR mice were randomly divided into the normal group, model group (CTX), ALPS-L group (CTX+50 mg/kg ALPs), ALPS-M group (CTX+100 mg/kg ALPs), and ALPS-H group (CTX+200 mg/kg ALPs). An immunocompromised mouse model was established by administering CTX intraperitoneally for 5 days, followed by ALP administration for 19 days, after which the changes in immune indices and morphological changes of immune organs were detected. The results showed that the body weight of the high-dose ALP group increased to 36.10 g, which was only 0.37 g higher than that of the model group. The thymus and spleen indices were significantly increased (P<0.01), and the spleen morphology tended toward normal. The synthesis of nitric oxide (NO) in peritoneal macrophages, the level of serum hemolysin, and the activity of natural killer (NK) cells significantly increased (P<0.01). In addition, ALPs significantly increased the levels of cytokines and immunoglobulins in the serum of mice (P<0.01), and the levels of interleukin-1β (IL-1β) in the medium and high dose groups increased by 1.60 and 1.62 times, respectively. In conclusion, ALPs effectively ameliorated CTX-induced immunocompromise in mice and may serve as a natural source of immune enhancers.

Abstract:To investigate the effects of sea cucumber phospholipids on depression-like behaviors induced by chronic unpredictable mild stress (CUMS) in zebrafish and associated mechanisms, Zebrafish were randomly divided into a control group, a stress group, a stress+low-dose (50 mg/kg) sea cucumber phospholipids intervention group, and a stress+high-dose (100 mg/kg) sea cucumber phospholipid intervention group. After the stress period, the novel tank and light-dark box behavioral tests were performed, the contents of interleukin (IL)-10, IL-6, indoleamine-2,3-dioxygenase (IDO), Tryptophan (TRP) and Kynurenine (KYN) were determined by enzyme linked immunosorbent assay (ELISA), whilst the level of 5-hydroxytryptamine (5-HT) was detected by high performance liquid chromatography (HPLC). Compared with the stress group, the depression degree of zebrafish in the low (50 mg/kg) and high dose (100 mg/kg) sea cucumber phospholipid groups was effectively reduced as shown in the new tank and the light-dark box behavior tests. Their contents of IL-10 in the brain increased by 12.05% and 15.26% (P<0.05 and P<0.01), contents of IL-6 decreased by 12.23% and 14.87% (P<0.01 and P<0.000 1), activities of IDO decreased by 14.12% and 22.20% (P<0.01 and P<0.000 1), and contents of TRP increased by 4.07% and 4.33% (P<0.05), contents of KYN decreased by 6.83% and 8.67% (P<0.05), ratios of KYN/TRP decreased by 9.43% and 11.32% (P<0.05), and contents of 5-HT increased by 28.57% (P<0.05) respectively. Therefore, depression can be ameliorated by sea cucumber phospholipids. The mechanisms include the amelioration of inflammation and reduction of 5-HT synthesis caused by the activation of TRP-KYN pathway by IDO. This study provides new ideas for the development of antidepressant products by using sea cucumber phospholipids.

Abstract:Pumpkin seed oil prepared using continuous phase transition extraction, supercritical fluid extraction, and screw pressing was used to explore the in vivo inhibitory effect of pumpkin seed oil prepared using various extraction methods on BPH-1 cells. The cell survival rate, scratch healing rate, reactive oxygen species (ROS), malondialdehyde (MDA), tumor necrosis factor-α (TNF-α), and nitric oxide (NO) content were measured, and the expression level of the PI3K/Akt/NF-κB signaling pathway was analyzed. The results showed that the pumpkin seed oil prepared using the three extraction methods inhibited the survival rate and scratch healing rate of BPH-1 cells in a dose-dependent manner. Additionally, they reduced the secretion of oxidative stress indicators ROS and MDA, and the release of inflammatory factors TNF-α and NO, and down-regulated the expression of PI3K, Akt, and NF-κB mRNA. Among them, the relative content of ROS in BPH-1 cells of the pumpkin seed oil group prepared using continuous phase transition extraction at 75 μg•mL-1 mass concentration was 68.56%, the MDA content was 0.48 nmol•(mg prot)-1, the release of TNF-α was 60.99 pg•mL-1, and the release of NO was 4.32 μmol•L-1. These values were 31.44%, 85.92%, 78.04%, and 71.49% lower than those in the control group, respectively, and were significantly lower than the pumpkin seed oil groups prepared using supercritical fluid extraction and screw pressing (P<0.05). In summary, pumpkin seed oil has good anti-prostatic hyperplasia activity in vitro. The mechanism of this effect is associated with the inhibition of BPH-1 cell proliferation and migration, the ameliorative effect on oxidative stress and inflammatory levels, and the downregulation of the expression of the PI3K/Akt/NF-κB signaling pathway. The results contribute to a comprehensive understanding of the anti-prostatic hyperplasia activity of pumpkin seed oil and its mechanism, providing a theoretical basis for the development of related functional foods.

Abstract:The synergistic effect of the combined use of D-ribose and fructose 1,6-diphosphate (FDP) on anti-fatigue and antioxidant capacity was investigated. Mice were administered the corresponding test substances via gavage for 30 days. Exhaustive swimming experiments were performed, and related anti-fatigue and antioxidant indicators were measured. The exhaustion swimming times of the low-dose D-ribose+medium-dose FDP (DL+FM) group increased by 175.08 and 293.07 s in the last two exhaustive swimming sessions compared to those in the control group. In addition, biochemical experiments revealed a significantly decreased blood lactic acid level and cardiac malondialdehyde content, as well as a significantly increased cardiac catalase content and liver glutathione level (P<0.05) in the DL+FM group. Meanwhile, the liver glycogen content in this group showed the largest increase (13.241 mg/g). Additionally, the blood urea nitrogen level of the medium-dose D-ribose+medium-dose FDP (DM+FM) group decreased significantly by 30.7% (P<0.01). The results demonstrated that the combined use of D-ribose and fructose 1,6-diphosphate displays a synergistic effect at a specific dose, which prolongs the anti-fatigue duration of mice and enhances its efficacy. This could indicate the significance of the coexistence of the primary energy metabolic pathway (tricarboxylic acid cycle) and the bypass metabolism under hypoxic conditions, thus providing theoretical support for the combined use of D-ribose and FDP.

Abstract:Lactobacillus paracasei plays a significant role in the food industry and safety. To save equipment space, reduce production costs, and enhance application value, factories conduct high-density fermentation during production. Low-cost molasses and defatted Idesia polycarpa Maxim were used as substrates for the high-density fermentation of L. paracasei F50. The culture conditions and medium components were meticulously optimized, with strain density serving as the primary response variable. The results showed that the optimal fermentation conditions for L. paracasei were a 3.5% inoculum, culture pH of 6.7, 1.7% calcium carbonate, and 3.2 g/L defatted Idesia polycarpa meal. The final strain density increased from 7.3×108 CFU/mL to 1.7×1010 CFU/mL, approximately 23 times that of the conventional culture. The aflatoxin removal rate increased from 18.15% before optimization to 48.17% after optimization. To investigate the reasons for the improved aflatoxin removal rate after high-density cultivation, liquid chromatography-mass spectrometry (LC-MS) was used to analyze the supernatant of L. paracasei before and after optimized cultivation using non-targeted metabolomic techniques. The results showed that there were 535 main differential metabolites in the fermentation broth of L. paracasei before and after optimization, with increased levels of lipid, polypeptide, and organic acid metabolites. Simultaneously, the glutamate metabolic pathway was enhanced, promoting glutathione biosynthesis. This study provides a reference for high-density fermentation and biological detoxification research on L. paracasei.

Abstract:The response mechanisms of postharvest peach fruit to the treatment with Wickerhamomyces anomalus were primarily investigated in this study. The changes in the types of metabolites within the peach fruit were clarified, to provide a theoretical basis for the antifungal mechanism underlying the Wickerhamomyces anomalus treatment for enhancing the disease resistance of peach fruit. Using the extensive targeted metabonomics technology, in combination with UPLC-MS/MS/MS, qualitative and quantitative analyses were conducted on the differential metabolites between the W. anomalus treatment group and the control group. A discriminant model was established by applying orthogonal partial least squares-discriminant analysis (OPLS-DA), and then key differential metabolites were screened accordingly. Finally, the changes of key differential metabolites in peach fruit following the W. anomalus treatment were determined through cluster thermography, KEGG enrichment analysis, principal component analysis and correlation analysis. The results showed that 175 different metabolites were screened out in the W. anomalus treatment group, with contents of 115 metabolites increasing and contents of 60 metabolites decreasing. These differential metabolites include terpenoids, flavonoids, phenolic acids, alkaloids, lignans and coumarins. The accumulation of secondary metabolites such as terpenoids, flavonoids, phenolic acids and alkaloids associated with bacteriostasis, antioxidation, defense against abiotic and biotic stresses, plant growth promotion, and plant senescence resistance, has improved the disease resistance of peach fruit. These results provide useful information for the development of antagonistic yeast preparations in the future.

Abstract:The cell wall protein PhiA is implicated in conidiogenesis in filamentous fungi and is closely associated with the development and formation of conidiophores. To preliminarily analyze the role of PePhiA in Penicillium expansum, PephiA was cloned and its cellular location was identified. Homologous recombination was then used to create ΔphiA, a PephiA gene deletion mutant, to explore the function of PePhiA in P. expansum. The results demonstrated that PePhiA encodes a protein of 182 amino acids with a signal peptide located in the cell wall, which is predominantly distributed in the mycelial membrane, conidiophore, and spores. The colony morphology of the mutant ΔphiA was green and circular with smooth edges, almost identical to that of the wildtype. Although the colony diameter and spore production were unaffected, the spore germination rate and bud tube length decreased by 22.73% and 13.26%, respectively, at 12 h. The pathogenicity and patulin yield of the mutant ΔphiA were not significantly different from those of the wild-type. Additionally, PephiA responded to both cell wall stress and osmotic stress, and its sensitivity to KCl, NaCl, CR, and SDS increased in sequence, resulting in increased inhibition of 14.47%, 11.89%, 11.36%, and 6.70%, respectively. These results suggest that PhiA is involved in the regulation of spore and mycelium formation in P. expansum and that PephiA is essential for maintaining cell wall integrity and responding to osmotic stress. This study provides a theoretical foundation for understanding the genetic network of asexual development associated with the biocontrol potential of P. expansum.

Abstract:In this study, the inhibitory effect of Lentinus edodes polyphenols against α-glucosidase was investigated through extracting the Lentinus edodes polyphenols by the ultrasound-enhanced subcritical water extraction method, then analyzing the in vitro inhibitory effect of the Lentinus edodes polyphenol extract against hypoglycemia was analyzed in combination with fluorescence spectrometry. The results showed that the half-maximal inhibitory concentration IC50 value of Lentinus edodes polyphenol extract against α-glucosidase was 0.41 mg/mL, and such an inhibitory effect against α-glucosidase was dose-dependent in the mass concentration range of 0.1~1.5 mg/mL. When the mass concentration of Lentinus edodes polyphenol extract was 1.5 mg/mL, the inhibitory activity reached 79.22%, showing a hypoglycemic effect similar to acarbose. The results of fluorescence spectra showed that the inhibition type of Lentinus edodes polyphenol extract was a competitive inhibition, and the inhibitory activity decreased with an increase of temperature (298, 303, 310 K). Thepolyphenol extract exhibited static quenching of the intrinsic fluorescence of α-glucosidase, and the number of binding sites to α-glucosidase was 0.35. In summary, Lentinus edodes polyphenol can bind to α-glucosidase to exert in vitro hypoglycemic activity, indicating the potential for developing functional Lentinus edodes based products with hypoglycemic properties.

Abstract:In order to explore the effect of tannase on the fermentation process and antioxidant activity of Phyllanthus emblica wine, Phyllanthus emblica was used as the raw material. After Phyllanthus emblica juice was treated with tannase (NF) or without such a treatment (CK), yeast was inoculated for fermentation to produce Phyllanthus emblica wine. Every 24 hours, the total sugar content, alcohol content and yeast quantity of Phyllanthus emblica wine were measured. The experimental data were fitted using Logistic model, Boltzmann model, SGompertz model and DoseResp model Meanwhile, the changes in total phenol content, total flavonoid content and antioxidant activity during the fermentation process were also determined. The results showed that the fitting correlation coefficients R2 of the selected models for the test data were all higher than 0.99, indicating that they could well describe the fermentation process of Phyllanthus emblica wine. At the end of fermentation, the alcohol contents were 13.37%vol for the CK group and 13.13%vol for the NF group. The addition of tannase had no significant effect on the fermentation of Phyllanthus emblica wine. After the Phyllanthus emblica wine was fermented for 12 days, the ABTS+ free radical scavenging rate (75.59%), hydroxyl free radical scavenging rate (70.00%) and Fe3+ reducing power (1.73) of the Phyllanthus emblica wine in NF group were all higher than those in the CK group, and the difference was extremely significant (P<0.01). The use of tannase had little impact on the fermentation process of Phyllanthus emblica wine, and could also reduce the tannin content while improving the quality of Phyllanthus emblica wine. This study provides a theoretical foundation for the application of tannase in fruit wine processing.

Abstract:A macromolecular polysaccharide (SPP) with a molecular weight of 1.93×106 Da was extracted from Helianthus annuus L. pollen and modified using the sulfur trioxide-pyridine method, yielding sulfated SPP (SPP-S) with a molecular weight of 1.58×106 Da. Through single-factor and response surface experiments, the optimal conditions for sulfation were identified as 3 g of sulfur trioxide-pyridine complex, a reaction time of 2 h, and a temperature of 55 ℃, achieving a substitution degree of 1.73. Basic component analysis revealed that SPP and SPP-S contained 93.03% and 45.33% total sugars and 35.55% and 84.48% sulfate mass fractions, respectively. The monosaccharide compositions of SPP and SPP-S were comparable, both containing rhamnose, arabinose, galactose, glucose, and a small amount of galacturonic acid, with molar ratios of 0.125:3.368:1:0.725:0.063 in SPP and 0.084:3.588:1:1.369:0.004 in SPP-S. NMR hydrogen spectroscopy confirmed the presence of both α- and β-glycosidic linkages. In vitro assays showed that the IC50 values (mg/mL) for SPP against DPPH, •OH, and ABTS+• free radicals were 8.19, 17.42, and 11.26, while those for SPP-S were 0.78, 1.912, and 1.378, respectively. Furthermore, the IC50 values (mg/mL) for α-amylase and α-glucosidase inhibition were 2.37 and 4.737 for SPP and 0.123 and 0.795 for SPP-S, respectively. In summary, sulfation reduces the content of various basic polysaccharide components while increasing the sulfate content. This modification significantly enhanced the in vitro antioxidant and hypoglycemic capabilities of SPP, suggesting its potential for other future applications in the field.

Abstract:Highland barley is rich in β-glucan and other nutrients, possessing a high health value. However, it is prone to rancidity and deterioration during storage, which limited its application in the food industry. In this study, highland barley was stabilized by high-temperature and short-time superheated steam, and the effects of different treatment temperatures on the activities of endogenous enzymes, β-glucan content, starch digestion and gelatinization characteristics, microstructure and storage stability of highland barley were studied. The results showed that superheated steam treatment significantly reduced the activities of lipase and peroxidase in highland barley grains. After the treatment at 190 ℃ for 10 s, the residual activities of these two enzymes were 24.70% and 14.76%, respectively. The content of β-glucan decreased (in the range from 12.31% to 16.90%) after treatments at different temperatures. Furthermore, superheated steam treatment also significantly altered the in vitro digestion and gelatinization properties of highland barley starch, with the contents of slowly digestible starch (55.14%) and resistant starch (32.35%) and peak viscosity decreasing, whilst the rapidly digestible starch content (239.39%) and gelatinization temperature increasing (1.80%). Superheated steam had minimal impact on the microstructure of highland barley grains when the treatment temperature was below 180 ℃. After three months of storage at 37 ℃, the acid values of the superheated steam treatment group were all lower than that of the control group, and the increment of acid value was reduced by half,. In general, superheated steam treatment effectively reduced the endogenous enzyme activities and improved the storage stability of highland barley grains, with the superheated steam treatment at 180 ℃ for 10 s resulting in the best quality. This study provides a theoretical basis for the application of highland barley in the food field.

Abstract:The effect of starch removal treatment on the molecular weight, monosaccharide composition, functional groups, and in vitro immune activity of Dioscorea opposita Thunb. polysaccharides (DOP) was investigated. Polysaccharides were extracted using aqueous alcoholic precipitation. Specifically, the aqueous extract was directly precipitated with alcohol to obtain Dioscorea opposita Thunb. starch-containing polysaccharides (WDRP) and treated with α-amylase followed by alcoholic precipitation to obtain Dioscorea opposita Thunb. non-starch polysaccharides (CDRP). Chromatography and spectroscopy were combined to compare the structural information of the polysaccharides before and after starch removal. The molecular of WDRP has one more 1 590 kDa weight peak for starch than CDRP. In addition, while WDRP and CDRP had the same monosaccharides, there were notable differences in the molar percentages of specific monosaccharides. The molar percentage of glucose in WDRP was 20.93% lower than that in CDRP, while the percentage of other monosaccharides was greater than in CDRP. A cell assay revealed that the cell viability in the WDRP group reached 188.50%, while that in the CDRP group was 166.69%. Additionally, the phagocytosis rate was significantly higher in the WDRP group than in the CDRP group. Further analysis revealed that WDRP and CDRP play an immunomodulatory role by activating the p38 MAPK/NF-κB pathway to regulate the secretion of NO, TNF-α, IL-6, and IL-1β. In addition, the p38 MAPK and NF-κB protein expression levels were higher in WDRP than in CDRP, suggesting that WDRP exhibits stronger in vitro immunoactivity than CDRP. The findings indicated that the removal of starch from yams leads to varying structures of polysaccharides, which in turn result in differences in their activities. This suggested that amylase may disrupt the deconstruction of non-starch polysaccharides, thereby reducing their activity. These findings provide a reference for subsequent studies on the isolation and purification of DOP.

Abstract:The advantages of endogenous enzymes and commercial enzymes were combined to obtain earthworm protein peptides with efficient pancreatic lipase inhibition activity using a two-step enzymatic hydrolysis method to hydrolyze earthworm protein. The pancreatic lipase inhibition rate was used as the evaluation index, and single-factor experiments and orthogonal experiments were used to optimize the second-step enzymatic hydrolysis process. In addition, the hydrolysates were purified using ultrafiltration and Sephadex G-15 gel chromatography, and peptide segments with high pancreatic lipase inhibitory activity were screened by combining LC-MS/MS, molecular docking, and other technologies with the PeptideRanker database. The results showed that the optimal preparation process for the second-step enzymatic hydrolysis involved a solid: liquid ratio of 1:2 (50%, m/m), alkaline protease dosage of 6.0×104 U, temperature of 50 ℃, pH value of 9.5, and enzymatic hydrolysis time of 3 hours. Under these conditions, the pancreatic lipase inhibition activity reached 53.92%, the hydrolysis degree was 41.98%, and the soluble peptide yield reached 89.17%. A total of 10 peptide segments with high affinity, good biological activity, and non-toxicity were screened, namely GDAPPFFP, YPFDPGP, WGPDLP, FDFP, DDFFR, FLDF, SDDGFF, FDDF, SDDFF, and WDDFF. Small molecule peptides and amino acids are thought to be the primary substances causing the inhibitory effect of earthworm protein on pancreatic lipase. Overall, this study provides a new perspective for understanding the lipid-lowering activity of earthworm protein. It establishes a foundation for further research on the structure-activity relationship of earthworm protein functional peptides and the mechanisms of pancreatic lipase inhibition.

Abstract:Two types of natural polysaccharides were selected and mixed with CN at different mass ratios to explore the influence of pH value and mass ratio on the interaction between polysaccharide and casein (CN). The physicochemical indices, microstructure, and infrared spectra of polysaccharide and CN composite systems at various pH values were determined. The results showed that the absolute value of the complex potential of sodium alginate (SA) and CN with different mass ratios is greater than 30 mV. At pH 4.0, the maximum absolute potential value (57 mV) was observed when the mass ratio of CN and SA was 1:3, and the absolute value decreased with increasing pH. The absolute value of the complex potential of guar gum (GG) and CN was lower than 30 mV, and the absolute value increased with the increase of pH. Additionally, there was no significant difference between different mass ratios. The surface hydrophobicity index S0 of the CN-SA composite system was <35, and that of the CN-GG composite system was <50. According to infrared spectra, the interaction between SA and CN is primarily electrostatic, while GG plays a role in stabilizing CN by embedding in the network structure of CN, and interacts with CN primarily through hydrogen bonding. The interaction between the two natural polysaccharides and CN is affected by pH value and mass ratio. A pH range far from the isoelectric point of CN and the addition of a three-fold amount of SA or an equivalent amount of GG can enhance the uniformity and stability of the CN system under acidic conditions. These findings provide theoretical support for improving the texture stability of food and beverage systems containing CN.

Abstract:To develop a process for drying Parapenaeopsis hardwickii shrimp, their quality changes during storage were investigated. Based on single-factor experiments, a Box-Behnken multiple regression model was constructed using the response surface method to optimize the shrimp drying process. The effects of salt concentration, blanching time, drying temperature, and drying time on the sensory characteristics of dried shrimp were analyzed. Additionally, the appearance, color, pH, texture, TVB-N content, and total bacterial count of dried shrimp were measured during storage at 25 ℃ and 37 ℃. Pearson’s correlation analysis was applied to evaluate the correlations between storage indicators. The results showed that the optimal drying process for P. hardwickii was as follows: 3% salt addition, blanching for 3 min, drying temperature of 57 ℃, and drying time of 14 h. During storage at 25 ℃ and 37 ℃, the sensory quality of the dried shrimp gradually declined over time. The pH value initially decreased and then increased, whereas the whiteness, hardness, chewiness, and gumminess levels exhibited a downward trend. The TVB-N content and total bacterial count showed significant upward trends (P<0.05). The study revealed that storage at 37 ℃ accelerated the deterioration of dried shrimp quality and promoted the growth and reproduction of spoilage microorganisms, protein degradation, and lipid oxidation. Pearson correlation analysis suggested that the discoloration and texture deterioration of dried shrimp might be associated with protein degradation and lipid oxidation during storage. These findings provide theoretical guidance for the deep processing of P. hardwickii.

Abstract:Extending the shelf life of daylilies (Hemerocallis citrina Baroni) is crucial for preserving their quality during storage. The daylily samples were placed in modified atmosphere packaging (MAP) boxes, with one set equipped with an MAP element (mMA) and the other set serving as a control (CK) without any MAP element. The boxes were stored in a cold room at 0 ℃ to assess changes in sensory attributes, nutritional indicators, and enzyme activity under a modified atmosphere microenvironment during storage. The findings indicated that the mMA group significantly outperformed the CK group by minimizing weight loss and decay, effectively slowing the reduction in vitamin C (Vc) content, inhibiting the increase in carotenoid content, and maintaining total phenolic content and peroxidase (POD) activity. By day 21 of storage, the CK group had lost its commercial value, whereas the mMA group retained its value. By day 28, the CK group had completely decayed, whereas the mMA group exhibited a decay rate of 18.89% and a weight loss rate of 0.3%. The mMA group also had a Vc content of 39.86 mg/100 g, carotenoid content of 1.16%, total phenolic content of 2.26 mg/g, and POD activity of 1.01 U/g. Principal component analysis revealed that the average F value for the mMA group was 0.460 2 compared with -0.460 2 for the CK group. In conclusion, mMA treatment achieved a higher average score than CK treatment, proving to be a more effective method for extending the shelf life and maintaining the quality of daylilies. These results provide theoretical support for an in-depth understanding of the changes in the storage process of daylilies and enhancing postharvest preservation.

Abstract:To explore the effects of the treatment with Amomum tsao-ko extract combined with cold atmospheric plasma on the quality changes of Penaeus vannamei during cold storage and preservation, Penaeus vannamei was taken as the research object in this study. Penaeus vannamei was treated by one of the following three methods: Amomum tsao-ko extract (ATK), cold atmospheric plasma (CAP), and the combination of both (ATK+CAP). The total plate count (TPC), total volatile base nitrogen (TVB-N), water-holding capacity (WHC), L* value, a* value, pH, 2-thiobarbituric acid reactive substance (TBARS), sensory score and other indicators were measured to evaluate the changes in quality of Penaeus vannamei during cold storage and the effects of the three preservation methods. The research revealed that all three treatments could effectively retard the deterioration rate of Penaeus vannamei, with the ATK+CAP treatment showing the greatest effect. Using TVB-N as a key indicator, the shelf life was extended by 4 days compared to the control group, with the TVB-N value of the treated sample was 35.19 mg/100 g after 10 days of storage, which was significantly lower than that of the control group (54.04 mg/100 g), the ATK group (47.88 mg/100 g) and the CAP group (49.00 mg/100 g). In the single-treatment groups, the TVB-N value of the single treatment group exceeded 30 mg/100 g on the eighth day, and the shelf life was extended by about 2 days. Meanwhile, in the combined treatment group, their water-holding capacity, color retention and total plate counts were improved compared with the control group (P<0.05). In summary, treating Penaeus vannamei with the Amomum tsao-ko extract combined with cold atmospheric plasma can improve the quality of shrimp during storage and extend their shelf life to some extent, providing theoretical support for research on Penaeus vannamei preservation methods.

Abstract:Vacuum freeze-drying effectively preserves the quality of jujube fruit. However, freeze-dried products are prone to quality deterioration, such as color deterioration, during shelf life. To mitigate the quality deterioration of freeze-dried jujube slices during their shelf life, Muzao was selected as the test material and pretreated with various concentrations of citric acid (CA), L-cysteine (L-Cys), and D-sodium erythorbate (D-SE). The sensory and entropy weight TOPSIS methods were used to comprehensively assess and identify high-quality groups by tracking changes in quality indices during shelf life. The results showed that compared with the CK group, 1.5% L-Cys and 1.0% CA were more effective in maintaining the quality of freeze-dried jujube slices. L-Cys pretreatment was better than CA pretreatment, with better maintained values of a* (-2.64) and b* (16.07), effective inhibition of PPO activity (6.45 U/g), and slow decrease of chlorophyll (1.39 mg/100 g), carotenoid (0.145 mg/100 g), and total phenol (417.28 mg/100 g) contents in freeze-dried jujube slices over 180 days of shelf life. In contrast, the 0.6% D-SE group demonstrated inferior performance in maintaining the quality of freeze-dried jujube slices during shelf life, with the a* value (-0.79) and PPO activity (14.90 U/g) significantly higher than those of the CK group. These findings suggest that 1.5% L-Cys pretreatment can effectively preserve the quality of freeze-dried jujube slices, delay quality deterioration during shelf life, and extend the shelf life to more than 210 days. These findings provide theoretical support for the high-value processing and utilization of jujube fruit, significantly contributing to the development of the jujube industry.

Abstract:In order to clarify the effects of exogenously applied indoleacetic acid (IAA) on postharvest Shanghai pak choi, distilled water spraying was used as a control group in this study, the changes in chlorophyll content, chlorophyll metabolism-related gene expression and enzyme activities, IAA metabolic pathway-related gene expression, endogenous hormone content, and antioxidantrelated gene expression and enzyme activities during the senescence process of postharvest pak choi were investigated. It was found that the colour quality of postharvest pak choi was effectively maintained and its leaf senescence was delayed by exogenous application of IAA at 2 mg/L, mainly by reducing the expression of chlorophyll metabolism-related genes (BrNYC1, BrNOL, BrPPH, BrPAO, BrSGR1, and BrSRG2) and enzyme activities (PPH, PAO, and MDcase) to delay the degradation of chlorophyll. Meanwhile, the expression of growth hormone signalling transduction pathway-related genes (BrARF2, BrARF7, BrARF19, BrGH3.5, BrGH3.12, and BrGH3.17) could be regulated by IAA to maintain the endogenous IAA content in postharvest pak choi. In addition, the IAA treatment could increase the expression of antioxidant metabolism-related genes (BrCAT, BrPOD, and BrSOD) to increase the activities of antioxidant enzymes, catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD) and enhance the antioxidant properties of postharvest pak choi. In summary, an exogenous IAA treatment can effectively maintain the colour quality of pak choi and delay its leaf senescence. These findings of this study provide a basis for the development of postharvest technologies for Shanghai pak choi.

Abstract:In order to explore the quality changing trend and predict the shelf life of preserved pears stored at different temperatures, the changes of color, hardness and sensory score during storage at 25, 35, 45 or 55 ℃ were analyzed. Meanwhile, the key indexes were fitted using kinetic equations, anda shelf-life prediction model was established by combining the Arrhenius equation. Moreover, the reasons for the deterioration of key indexes were explored according to the changes of 5-hydroxymethylfurfural (5-HMF) content during storage. The results showed that with the prolongation of storage time, the quality of preserved pears gradually decreased, mainly reflected in the changes in color, with a faster decline at a higher temperature. The L* values of preserved pears decreased from 43.57 to 43.51, 39.09, 38.24 and 31.29, respectively, after beingstored at 25, 35, 45 and 55 ℃ for 60 days. Pearson correlation analysis revealed that the key index associated with the deterioration of preserved pear quality was L* value, and the degree of fitting with the first-order kinetic equation was the highest. Based on this, a shelf life prediction model with the L* value as the key index is established using Arrhenius equation, in which the activation energy (Ea) of L* value was 71.590 kJ/mol, the pre-index factor k0 was -1.34×109 kJ/mol, and the relative error of the model was less than 6%. In addition, it was found that the content of 5-HMF in preserved pears gradually increased during storage. These data showed that L* value was the key index of quality deterioration of preserved pears during storage, and the shelf-life prediction model established based on it was relatively reliable, and the main reason for the gradual decline of L* value was the occurrence of the Maillard reaction. The results of this study provide some reference for exploring the quality deterioration pattern of preserved pears during storage and determining their shelf life, and offer preliminary guidance for delaying their quality deterioration.

Abstract:The improvement in stability of astaxanthin microcapsules was assessed by optimizing wall materials and adding antioxidants to address the bottleneck of poor astaxanthin stability that limits its application. Microcapsules with three different wall materials were prepared by spray drying and characterized in terms of their physicochemical properties, micromorphology, differential scanning calorimetry, and infrared spectroscopy. Their stability was evaluated under heating, light exposure, and storage conditions, and further enhanced by the addition of antioxidants. The results showed that, compared with gelatin and calcium lignosulfonate, astaxanthin encapsulated with sodium starch octenyl succinate (SSOS), maltodextrin, and sucrose as wall materials had the smallest emulsion particle size (221.10 nm) and the highest centrifugal stability. The microcapsule particle size was 12.40 μm, with a solubility of 96.58%, an angle of repose of 27.25°, and an encapsulation efficiency as high as 92.85%. Scanning electron microscopy showed that the surface had few folds and no cracks. Differential scanning calorimetry and infrared spectroscopy analyses also showed effective encapsulation. After heating and light exposure, the retention of astaxanthin in the microcapsules increased by 1.62-fold and 1.11-fold compared with those of free astaxanthin. The retention remained as high as 98.45% and 97.27% during storage at 4 ℃ and room temperature, respectively, for 160 days. When combined with tea polyphenol palmitate (TP) and tert-butylhydroquinone (TBHQ), the predicted shelf life of the microcapsules was extended to 2.84 years. In conclusion, SSOS, as the primary wall material, in combination with TP and TBHQ, resulted in astaxanthin microcapsules with excellent performance and high stability. The results provide theoretical guidance for the application of astaxanthin microcapsules in the fields of food and aquaculture.

Abstract:Tremella polysaccharide (TP) and Dendrobium officinale polysaccharide (DOP) are natural polysaccharide-based hydrocolloids with considerable potential to enhance the performance of frozen dough and increase its nutritional value. To assess the effects of natural polysaccharides on frozen dough, the influence of TP-DOP polysaccharide mixtures on the stability of frozen dough was investigated systematically. The results showed that TP-DOP enhanced the thermal stability of the dough and delayed starch retrogradation. Dough with 1.2 wt.% TP-DOP addition exhibited the highest water absorption rate (67.80%), the longest formation time (8.42 min), and the shortest stability time (9.47 min), along with decrease in gluten strength and pasting viscosity. Moreover, 0.8% TP-DOP significantly inhibited water migration, delayed the increase in freezable water content, and reduced moisture loss in the dough during frozen storage, effectively preventing the deterioration of the rheology and microstructure of the frozen dough (P<0.05). After 8 weeks of frozen storage, the dough with 0.8 wt.% TP-DOP exhibited a moisture loss rate of 8.06% and freezable water content of 37.28%. Bread made from this dough exhibited superior baking properties, including lower hardness (1 944.20 g) and higher specific volume (3.20 mL/g). These results indicate that TP-DOP can serve as a natural additive to enhance the stability of frozen dough during storage, with optimal improvements at 0.8 wt. % addition. This study provides a reference for the application of TP-DOP in high-quality food production and the development of complex frozen-dough processing methods.

Abstract:Commercially available meal replacement powders have drawbacks such as high sugar content, low nutritional value, poor taste, and unsatisfactory reconstitution performance. To address these issues, a formulation using Chinese water chestnut (CWC), which can disperse in boiling water without agglomeration, was developed as the primary raw material. Dried CWC granules with a strong characteristic flavor, konjac gum, cream, and whey protein were added. A fuzzy mathematics evaluation model, which allows for a more objective and accurate evaluation, together with a response surface optimization method, was employed to develop a high-quality CWC-based meal replacement powder. The experimental results showed that the optimal formulation, based on quality ratio, was 64.87% instant CWC powder, 7.16% dried CWC granules, 2.82% konjac gum, 1.66% plant creamer, and 23.49% whey protein. The resulting product achieved a total score of 95.87 points in the fuzzy mathematical sensory evaluation. Its main nutritional indicators and contents of vitamins, calcium, iron, and zinc are superior to the standard outlined in ‘T/CNSS 002-2019 Meal Replacement Foods.’ In addition, the resistant starch content was high, which is beneficial to human health, and it exhibited excellent rheological, pasting, and cold gel TPA textural properties, as well as good solubility, water-holding capacity, and swelling capacity, all of which characterized it as a high-quality meal replacement. These results provide a theoretical basis for the development and industrialized production of instant CWC-based meal replacements.

Abstract:To enhance the development and application of water-soluble Monascus yellow pigment, a high-salt permeation fermentation system was established. Resin adsorption was used to separate the water-soluble Monascus yellow pigment, and ultraviolet-visible (UV-VIS) spectroscopy and high-performance liquid chromatography (HPLC) were employed to investigate the stability characteristics of the pigment. The results showed that the yield of the water-soluble Monascus yellow pigment reached 55.47 AU under high salt fermentation. The macroporous resin X-5 was used to adsorb and separate the water-soluble Monascus yellow pigment, achieving recovery and desalination rates of 93.65% and 98.44%, respectively. Furthermore, after rotary evaporation and lyophilization, a stock solution containing 86.93% water-soluble Monascus yellow pigment was obtained. Stability tests revealed that the pigment fermented under high salt conditions was more suitable for storage in acidic environments. It demonstrated good stability after exposure to white light for 24 h or heating at 100 ℃ for 1 h, with preservation rates of 86.21% and 80.85%, respectively. Among the four main components of the water-soluble Monascus yellow pigment, Y2 exhibited stronger alkali resistance than Y1, Y3, and Y4. However, the UV stability of Y2 was lower than that of the other three pigment components, and the thermal stability followed the order Y1>Y2>Y3>Y4. The water-soluble Monascus yellow pigment fermented under highsalt osmosis conditions demonstrated good stability, although the stability of the four pigment components varied. These results provide a theoretical basis for the fermentation of water-soluble Monascus yellow pigment under extreme conditions and ensure its stable application.

Abstract:To enhance the quality of rice during the drying process and accurately predict moisture variations, Japonica rice variety was evaluated using fissure-radio and drying time as metrics. The drying process was optimized using single-factor and orthogonal experiments. The variations in the moisture content and quality of rice under different drying temperatures, wind speeds, and initial moisture levels were examined. A genetic algorithm-long short-term memory (GA-LSTM) model integrated with adaptive mutation and elite strategy optimization (AEO) was proposed to predict the moisture content during rice drying. Drying temperature and wind speed significantly affected the fissuring rate and drying time of rice (P<0.01), with their influence ranked as follows: drying temperature>wind speed>initial moisture content. As temperature and wind speed increased, drying rates accelerated (P<0.01), resulting in a significant increase in the fissuring rate. The time-series prediction performances of the BP, LSTM, GA-LSTM, and AEO-GA-LSTM models were constructed and compared under varying drying conditions. The improved AEO-GA-LSTM model achieved a coefficient of determination (R²) of 0.997 0 and a root mean square error (RMSE) of 0.08, outperforming the BP, LSTM, and GA-LSTM models, which had RMSEs of 0.22, 0.19, and 0.14, respectively, thus demonstrating superior model fit and reliability. In addition, the improved model exhibited better timeliness by enhancing the computational efficiency by 48.82% and 13.33% compared with the BP and GA-LSTM models, respectively. Therefore, the moisture prediction model established in this study provides a novel approach and methodological reference for moisture prediction under hot-air drying conditions, contributing to the improvement of automation and quality control in rice drying processes.

Abstract:To improve the oxidative stability and organoleptic flavor of docosahexaenoic acid (DHA), and enhance its application value in nutritional and health products, DHA algal oil was encapsulated in whey protein isolate (WPI) and pectin (PEC), gum arabic (GA), and octenyl succinic anhydride-modified starch (OSA) matrix using a complex coacervation method. The effects of different complexes on the physicochemical properties of emulsions, total oil and surface oil contents, storage stability, and apparent morphology of microcapsules with corresponding formulations were systematically examined. The results showed that the WPI-PEC complex significantly enhanced the emulsion stability of DHA algal oil, with an average particle size of 362 nm, D[3,2] of 312 nm, and D[4,3] of 391 nm. In addition, the LUMiSizer transmittance fingerprint curves exhibited only minor fluctuations in the transmittance. Furthermore, the spray-dried WPI-PEC microcapsules exhibited an oil loading capacity of approximately 50%, a low surface oil content of 2.59%, and a complete microstructure, as revealed by scanning electron microscopy. After storage at 40 ℃ for 3 months, the peroxide value remained lower than 1 g/100 g, and the samples exhibited a high sensory score with a low fishy flavor. However, the addition of GA and OSA weakened the emulsification properties of WPI, resulting in emulsions with large particle sizes and lower stability, high surface oil content, incomplete microstructures, and poor storage stability of the microcapsule powder. In conclusion, the WPI-PEC complexes exhibited a synergistic effect that improved the stability and quality of DHA algal oil emulsions and microcapsules, thus laying a foundation for enhancing the application value of DHA algal oil.

Abstract:Germination is a green processing method that can enhance the nutritional value and functional components of grains. This study used white quinoa as the raw material for germination. Samples were taken after 0~32 h of germination, and their nutritional composition, starch digestibility, functional components, and anti-nutritional factors were determined. Compared with the ungerminated quinoa, the starch content of the germinated quinoa was significantly reduced (P<0.05, from 61.89% to 47.84% after 32 h). The contents of protein and free amino nitrogen initially decreased but then increased after 16 h of germination. The total content of free essential amino acids significantly increased (up to 22.53 mg/100 g pro; P<0.05), with the lysine content being the highest among all the free EAAs. During the germination process, there were insignificant differences in rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) (P>0.05), but the glycemic load (GL) was significantly reduced (P<0.05), indicating it as a medium GL food. The contents of functional components, γ-aminobutyric acid (GABA) and total polyphenols, increased by 48.10% and 41.81%, respectively after 32 h of germination, whilst the content of the anti-nutritional factor phytic acid was significantly reduced by 49.50%. In summary, germinating quinoa for 24~32 hours is conducive to the accumulation of nutrients in quinoa. Germination not only improves the nutritional value of quinoa but also increases its functional components, providing a reference for the development and utilization of quinoa as a healthy food.

Abstract:The experiment was conducted by using Marselan grapes from the Qigexing small production area in the Yanqi basin of Xinjiang as the raw materials to investigate the changes in microbial communities and their impacts on aromatic components during the 15-day natural fermentation process of wine. The fermentation broth was centrifuged during the process, then the supernatant was analyzed for volatile compounds and the pellet was subjected to high-throughput microbial sequencing. A total of 65 volatile compounds were detected in the fermented samples, including 16 higher alcohols, 14 esters, 5 terpenes, 6 aldehydes, 3 fatty acids, and 21 other aromatic compounds. Most compounds showed a significant upward trend during the fermentation process. Elven compounds had high odor activity values (OAV>1), among which β-damascenone (194.60), ethyl butyrate (27.64) and ethyl octanoate (18.11) played key roles in the aroma of Marselan wine. Floral, sweet, and fruity aromas were the main aroma characteristics of the small production area in Xinjiang. During fermentation, Saccharomyces cerevisiae dominated the fungal genera during the fermentation process, along with small amounts of Aspergillus, Talaromyces and Cladosporium. The main bacterial genera included Acetobacter, Pediococcus, Lactobacillus, and Methylobacterium. This studyhelps deepen the understanding of the diversity and dynamics of indigenous microorganisms during the fermentation process of Marselan wines from small production areas in Xinjiang. It is of great significance for optimizing winemaking techniques and developing and enhancing the regional characteristics of local wines.

Abstract:To study the key aroma components of torreya nuts before and after roasting, the headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GCMS) combined with the odor activity value (OAV) was used to analyze the compositions and contents of volatile substances as well as the key aroma components in three varieties, sesame torreya nuts, scorpion torreya nuts, millet torreya nuts, before and after roasting. The results showed that 122 compounds were detected from the volatile components of the three different varieties of torreya nuts before and after roasting, including 19 alkenes, 30 esters, 12 alcohols, 23 aldehydes and ketones, 13 pyrazinfurans, 5 pyridine pyrroles, 4 alkanes, 4 ethers, 5 acids, 2 benzenes and 5 other compounds. The volatile components in the three kinds of raw torreya nuts were alkenes, esters, alcohols and aldehydes. After roasting, the volatile components of the roasted torreya nuts were mainly pyrazinofuran, aldehyde-ketone and pyridine-pyrrole. The OAV determinations indicated that sesame torreya nuts had 11 key aroma components in total, with more aldehydes, ketones, and alkenes compounds; scorpion torreya nuts had 17 key aroma components in total, with more alkenes and esters compounds; millet torreya nuts had 10 key aroma components in total, with more pyrazinfurans and alkenes compounds. The types and contents of aroma components in the three types of torreya nuts varied, with Sesame torreya nuts having a prominent caramel aroma, scorpion torreya nuts exhibiting a distinct fruity aroma, and millet torreya nuts having a clear and fresh aroma. The findings of this study provide a scientific reference for the selection and comprehensive utilization of torreya nuts.

Abstract:To investigate the impact of storing shredded carrots and shredded lettuce treated with preservatives for different periods on the flavor of stir-fried fish-flavored shredded pork, A total of 126 volatile flavor compounds across 9 categories were identified in fish-flavored shredded pork with untreated or preservative-treated vegetables by full two-dimensional gas chromatography (GC×GC-MS) technology, including 17 alcohols, 14 aldehydes, 18 esters, 8 ketones, 2 phenols, 6 acids, 6 ethers, 43 hydrocarbons and 12 nitrogen, sulfur and heterocycles. In the fish-flavored shredded pork samples, a total of 22 aroma-active compounds were identified, among which geraniol, n-hexanal, heptanal, and n-octanal were commonly detected in all samples. Isovaleraldehyde, α-terpinene and o-isopropylbenzene were only detected in the untreated group, whilst methyl-2,6-octadienal, E-2-octenal, ethyl decanoate, 2-nonone, and trans-caryophyllene were specifically found in the preservative-treated groups. These phenomena might result from the abilities of chitosan to adsorb aldehydes, ketones, phenols, and esters, and such adsorption effects vary with the types of volatile compounds. Overall, the results indicate that preservative-treated side vegetables are more favorable for the formation of flavor substances in fish-flavored shredded pork, which provides theoretical support for the industrial production of fish-flavored shredded pork.

Abstract:The chemical characteristics and volatile compounds of lateral line meat, dorsal meat, ventral meat, and fish skin were compared to study the differences between the chemical properties and volatile compounds of different parts of fresh Ictalurus punctatus. The results showed that the I. punctatus is a high-protein and high-fat freshwater fish, and fatty acids and fat were significantly correlated with key volatile compounds. Lateral line meat had the highest hemoglobin and TBA contents (1.24 mg/kg and 1.59 mg/kg, respectively) and the largest number of key volatile compounds (11); ventral meat had the highest fat content (9.86 g/100 g); dorsal meat had the highest moisture content (72.21 g/100 g); and fish skin had the highest total fatty acid content (268.17 mg/g) and the largest number of volatile compounds (33). Sensory evaluation, electronic nose, fatty acid analysis, GC-IMS, and GC-MS indicated that the types and contents of volatile compounds differed among the four parts. Hexanal, eucalyptol, octanal, 1-hexanol, nonanal, 1-octen-3-ol, (E)-2-nonenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, geosmin, and p-cresol were the main substances responsible for the different odors of the four parts. This study showed that the skin of I. punctatus exhibits higher levels of most chemical and volatile compounds than the lateral line, dorsal, and ventral meat, providing a theoretical basis for the processing and utilization of different body parts.

Abstract:In order to achieve rapid and non-destructive detection and classification of the freshness of mutton, in this work, a raw dataset of chilled mutton’s freshness was first constructed through integrating multiple freshness indicators with hyperspectral data. A variety of preprocessing techniques were applied to establish a Support Vector Regression model, through which the optimal preprocessing method was determined. Subsequently, a feature selection process was initiated via Random Forest-based Recursive Feature Elimination and an autoencoder for band selection on the basis of the preprocessed datasets. A Light Gradient Boosting Machine (LightGBM) was subsequently built on the selected feature dataset to detect the freshness of chilled mutton. Given the limitations of traditional LightGBM in handling high-dimensional and sparse spectral data, particularly the low classification performance and lack of generalization capability, a multi-strategy optimization method based on the Hybrid Bat Algorithm and Nutcracker Optimization Algorithm was introduced to improve LightGBM. The improved LightGBM was compared with classification methods such as the original LightGBM, XGBoost, Support Vector Machine (SVM), and Random Forest (RF), followed by validation on datasets of different scales. The results demonstrated that the multi-strategy improved LightGBM achieved a freshness grade classification accuracy of 0.988 1, resulting in a 3.57% improvement compared with the unimproved version, with weighted precision, weighted recall, and weighted F1 scores reaching 0.988 6, 0.988 2, and 0.988 3, respectively, all outperforming other classification methods. Furthermore, when detecting freshness grades across datasets of different scales, the model exhibited a consistent accuracy within the range of 0.984 0 to 0.989 0, indicating its good generalization capability and robustness. In summary, the effectiveness of the proposed improved LightGBM model has been validated in this work, providing a novel approach for rapid and non-destructive detection and classification of chilled mutton’s freshness.

Abstract:Rapid quantification of vomitoxin in the edible part of wheat is crucial for improving the acquisition efficiency. To evaluate the application effect of DONQ-FAST5 rapid quantification method for detecting vomitoxin in wheat and its products based on the principle of colloidal gold immunochromatography, quality control samples at three levels of 400, 800, and 1 845 μg/kg were selected and measured in triplicate. Compared with high-performance liquid chromatography (HPLC) and liquid chromatography-tandem mass spectrometry (LC-MS/MS), the recoveries of the three quality control samples determined by DONQ-FAST5 were over 91.00%, which met the requirements of GB/T 27404-2008 "Laboratory Quality Control Specification Food Physical and Chemical Testing". Only the relative standard deviation (RSD) of the standard value of 400 μg/kg was 7.87%, with the RSDs of the remaining samples being lower than 5.00%, indicating good test precision. Under the same conditions, the effects of sample matrix, dilution factor and temperature on the DONQ-FAST5 rapid quantification method were analysed by comparing the results with those of HPLC and LC-MS/MS. The results showed that when the dilution factor was 5 times and the experimental temperature was 25~30 ℃, the DONQ-FAST5 rapid quantitative method was satisfactory in the detection of DON content in whole wheat flour, bran flour and endosperm flour, compared with the instrumental analysis method. Three methods were used to determine the DON content in 371 wheat samples, and the results were consistent. The DONQ-FAST5 rapid quantification method could simultaneously incubate 4 samples per batch, and could accurately quantify the DON content of 4 samples within 15 minutes, providing a theoretical basis for on-site real-time monitoring of wheat vomiting toxin content in wheat by procurement enterprises.

Abstract:Xiaoqinggan (XQG), the immature fruit of Citrus reticulata ‘Chachi,’ is a raw material used for preparing citrus Pu’er tea. During storage, a substance known as “white frost” often forms on the surface. However, its composition, safety, and formation mechanism remain unknown. Therefore, the microscopic morphology, surface composition, mycotoxin content, and microbial diversity of normal, white-frosted, and moldy XQG were analyzed. Scanning electron microscopy indicated that the “white frost” on the surface of XQG comprised blocky and needle-like crystals. UPLC/Q-TOF analysis revealed that the main components of the surface wash solution from white-frosted XQG were polymethoxyflavones. According to quantitative analysis, the nobiletin content in the surface wash solution of white-frosted XQG was 9.15 times and 14.94 times higher than that of normal and moldy XQG, respectively, whereas the tangeretin content was 26.87 times and 78.65 times higher, respectively. The diversity analysis of fungi and bacterial communities on the surface of the XQG showed that Ogataea, Penicillium, and Alternaria increased significantly in the moldy XQG. In contrast, the microbiota levels on the white-frosted XQG surface were similar to those in the normal group. Mycotoxin analysis showed that only moldy XQG contained 430 μg/kg of zearalenone. This indicated that “white frost” on the surface of XQG is formed by the precipitation of polymethoxyflavones, with nobiletin and tangeretin being the main components. Additionally, white-frosted XQG are harmless to humans. The results provide a theoretical basis for establishing product standards and product quality control in XQG.

Abstract:Food crops are at risk of mycotoxin contamination during production, storage, and transportation, raising food safety concerns. Traditional chemical methods for detecting mycotoxins are complex and time-consuming. In contrast, molecular vibrational spectroscopy simplifies detection and allows for the simultaneous analysis of multiple components, attracting significant attention. This study explores the principles and applications of molecular vibration spectroscopy and multispectral image data fusion for the rapid detection of mycotoxins in food crops, emphasizing the need for improved sensitivity, stability, and practicality. The proposed strategies focus on simplifying procedures, upgrading chemometrics, building databases, and developing portable devices to advance the application of molecular vibrational spectroscopy and multispectral image data fusion.

Abstract:Aquatic products are susceptible to stress reactions during transportation due to various stressors such as temperature, hypoxia, crowding, vibration, and ammonia nitrogen. At present, the use of temporary culture methods such as adding salt and antioxidants, and inducing dormancy through cold acclimation has become an effective way to alleviate fish transportation stress. By comparing the experimental results on the health status of different species of freshwater fish, shrimp and crab products under temporary culture methods such as the uses of clean water, low temperature, and additives, the changes of physiological characteristics and quality indexes of products under different conditions were analyzed. This paper reviews the research and application of different temporary culture methods for freshwater products in recent years, and their effects on the physiological characteristics and muscle quality of freshwater products, to provide reference strategies for optimizing temporary culture conditions and improving the survival rate and quality of freshwater products.

Abstract:With growing consumer attention on the quality and safety of food, the use of natural pigments has become a notable trend in food development. Although natural pigments are generally safer than synthetic pigments, their limited stability presents challenges for practical applications. This study first analyzes the structure, physicochemical properties, and functions of natural pigments in the food industry. Subsequently, it reviews and evaluates existing research on the mechanisms underlying the discoloration of natural pigments, including photodegradation, thermal degradation, enzymatic degradation, and acid degradation, as well as strategies to improve their stability. Finally, this review provides perspectives on future research directions in this field, aiming to provide a reference for the development and efficient utilization of natural pigments.

Abstract:Globally, more than 1.6 billion tons of fruit and vegetable waste are generated annually, resulting in significant resource wastage and environmental pollution. Additionally, this waste contributes to greenhouse gas emissions, which exacerbate global climate issues and contradict the principles of a circular economy and sustainable development. To address this challenge, it is imperative to recycle fruit and vegetable waste with high polysaccharide content, which has significant nutritional and medicinal value. Ultrasound-assisted extraction of polysaccharides from fruit and vegetable waste has emerged as an effective method for recycling and maximizing waste value. This study examined the current status of fruit and vegetable waste resources, the mechanisms and influencing factors, and the application of ultrasound-assisted extraction for polysaccharides from such waste. Furthermore, the beneficial effects of ultrasound on the structure and activity of fruit and vegetable polysaccharides were also investigated. By focusing on the utilization of fruit and vegetable waste, this study supports the efficient use of bioactive substances and the circular economy, providing a theoretical basis for ultrasound-assisted extraction to promote the fruit and vegetable waste utilization industry and sustainable development, ultimately facilitating the sustainable and comprehensive use of fruit and vegetable waste resources and mitigating the global climate crisis.