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WANG Yang, LI Jinbi, LIU Fufeng
2025,41(12):1-12, DOI: 10.13982/j.mfst.1673-9078.2025.12.1281
Abstract:
The protective mechanism of Tricholoma matsutake extract (TM) on an Alzheimer’s disease (AD) mouse model was investigated. The AD mouse model was established using brain injections of Aβ42 oligomers. The behavioral, neuroinflammatory, oxidative stress, and gut microbiota-related indicators were assessed. The results showed that 2 g/kg of TM notably improved behavior and cognitive impairment. Pathological markers of AD, including inflammatory factors TNF-α, IL-1β, and MDA, were elevated in the model mice. However, these changes were reversed by the upregulation of anti-inflammatory factor IL-10 and the antioxidant enzymes SOD and GSH. Compared with the model group, the expression levels of inflammatory factors TNF-α and IL-1β were markedly reduced by 53.98% and 53.41%. In contrast, SOD and GSH levels increased substantially by 88.46% and 40.24%, respectively. TM inhibited the activation of microglial cell marker IBA-1 and astrocyte marker GFAP, with expression levels markedly decreased by 61.39% and 55.82%. These results indicate that TM improves neural damage by reducing neuroinflammation and oxidative stress. The 16S rRNA sequencing results showed that TM effectively ameliorates dysbiosis in AD mice, characterized by a notable increase in the relative abundance of SCFA-producing taxa, including members of Lachnospiraceae, Lactobacillus, and Prevotellaceae, while substantially decreasing the abundance of inflammation-related Proteobacteria. The adjustment of the Firmicutes/Bacteroidetes (F/B) ratio further suggests that the dysbiosis of gut microbiota has been ameliorated. In summary, the study demonstrated that TM effectively ameliorates neuroinflammation, reduces oxidative stress, and restores gut microbiota dysbiosis in AD mice, ultimately leading to improved cognitive function. Thus, TM shows promise as a potential treatment for AD.
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LIN Yue, YANG Jiguo, XIA Xiaole, LIU Yubin, LUO Zhen
2025,41(12):13-19, DOI: 10.13982/j.mfst.1673-9078.2025.12.0873
Abstract:
In this study, the nutritional value of 12 micronutrients in lyophilized sweet stem broccoli powder was evaluated by the INQ value, and the effects of the sweet stem broccoli powder on the growth of four probiotics and metabolism of SCFAs were studied based on an in vitro simulated gastrointestinal digestion and fermentation system. The results showed that the lyophilized powder prepared in this study was rich in 6 vitamins and 6 mineral elements, and the INQ value of each nutrient was greater than 1. In the in vitro simulated intestinal environment, the growth levels of B. lactis B420, B. lactis HN019, L. acidophilus NCFM and L. paracasei Lpc-37 were increased by a factor of about 2. The contents of acetic acid and butyric acid in the fermented products increased significantly upon the fermentation of broccoli powder with one of the four probiotics, though the yield of propionic acid increased insignificantly. Among which, the highest acetic acid content of B. lactis B420 (about 600 μg/mL) occurred during cofermentation. The butyric acid content was the highest during co-fermentation with B. lactis HN019, reaching 2 199.39 μg/mL. The sweet stem broccoli powder in this study was rich in 12 kinds of trace elements, and can promote the growth and metabolic SCFAs level of four probiotics in the simulated intestine, which makes up for the research gap of sweet stem broccoli in intestinal probiotic function. This research provides a theoretical basis for the development of sweet stem broccoli and its derived functional foods.
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LI Anning, XU Liang, CHEN Xiaoqing, XIONG Li, YANG Dongmei, GAO Hong, HUANG Yina
2025,41(12):20-26, DOI: 10.13982/j.mfst.1673-9078.2025.12.1263
Abstract:
To investigate the protective effect of highly oxygenated water on the brain tissue of acutely hypoxic mice, a total of 80 SPF female Kunming mice were randomly divided into a control group and a highly oxygenated water group. After 30 days of treatment, the mice were further divided into four groups of 10 mice each for subsequent analysis. Three groups were used to determine the survival time in the atmospheric hypoxia experiment, sodium nitrite poisoning experiment, and acute cerebral hypoxia experiment. Additionally, brain tissue samples from the remaining 20 mice were immediately removed following death as a result of atmospheric pressure hypoxia, to detect the levels of HIF-1α and VEGF, as well as to assess the protein expression and mRNA levels of HIF-1α, VEGF, and AMPK. The results showed that, compared to the control group, the highly oxygenated water group exhibited extended survival times by 6.79%, 28.02%, and 10.83% in the three hypoxia experiments, respectively. Furthermore, the HIF-1α (P<0.05) and VEGF (P<0.01) levels were significantly reduced, the protein expressions of HIF-1α and VEGF were downregulated (P<0.05), and the mRNA level of HIF-1α was significantly increased (P<0.01). These results suggest that the intake of highly oxygenated water can promote the rapid adaptation of cells and tissues to acute hypoxia by depleting HIF-1α levels, regulating its transcription, and exerting a multi-directional hypoxia tolerance effect. In summary, short-term consumption of highly oxygenated water shows a protective effect on the brain tissue of acutely hypoxic mice.
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CHEN Wenbo, ZHEN Dihui, YANG Zhihao, JIANG Pengqing, YANG Qiankun
2025,41(12):27-37, DOI: 10.13982/j.mfst.1673-9078.2025.12.1337
Abstract:
In this study, the antioxidant activity and protective effect against AAPH-induced oxidative damage in human erythrocytes of the polysaccharides from Broussonetia papyrifera panicle were studied. Broussonetia papyrifera panicle was taken as the raw material, single factor experiments were designed for a hot water extraction method and the extraction process of Broussonetia papyrifera panicle crude polysaccharide was optimized by the response surface method. The evaluation indicators included the scavenging rate of ABTS+∙, DPPH∙ and ∙OH, the reducing ability of Fe3+, and the protective effect against the AAPH-induced human red blood cell oxidative damage, to study the in vitro antioxidant activity and hemolysis inhibition of the polysaccharides. The results showed that the optimal conditions were: solid-to-liquid ratio 1:32.33 (g/mL), extraction temperature 89.89 ℃, extraction time 116.53 min, under which the yield of crude polysaccharide was 23.67%. In the antioxidant experiments, the scavenging rates of ABTS+∙, DPPH∙ and ∙OH of the polysaccharide were 76.92%, 57.81% and 80.76%, respectively. The absorbance of the polysaccharide corresponding to the reducing ability against Fe3+ was 1.66 at a polysaccharide mass concentration of 8 mg/mL and the wavelength of 700 nm. Erythrocyte hemolysis experiments showed that the polysaccharide could effectively inhibit the production of ROS and MDA in the erythrocytes treated by AAPH, reduce the conversion rate of GSH to GSSG, and regulate the enzyme activities of CAT, GSH-PX and SOD to restore normal red blood cell levels. The study confirmed that the polysaccharide from Broussonetia papyrifera panicle possessed good antioxidant capacity and can protect erythrocytes from oxidative damage caused by AAPH. This research aimed to provide a scientific foundation for the study on the bioactive material basis of Broussonetia papyrifera panicle polysaccharides, which is of great significance for the research and development of health food products derived from Broussonetia papyrifera panicle.
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QIN Weiling, PENG Huan, WANG Jie
2025,41(12):38-51, DOI: 10.13982/j.mfst.1673-9078.2025.12.1366
Abstract:
Lactic acid bacteria with broad-spectrum antibacterial activities were isolated from fermented foods. These specific strains of lactic acid bacteria were capable of producing antimicrobial peptides, which were effective food preservatives. The main antibacterial substances present in the fermentation supernatant were analyzed for their properties, including heat, acid, and alkali tolerances; cell wall integrity; membrane permeability; and glucose availability. The fermentation conditions were optimized using single-factor analysis and response surface experiments. The effects of the resulting product on the preservation of pork and fish were examined. Lactobacillus delbrueckii (L. delbrueckii) M2 and L. delbrueckii subsp. bulgaricus M6 were isolated from sour bean and fermented milk, respectively, which exhibited broad-spectrum antibacterial activities. Their main antimicrobial components consisted of proteins or peptides with high thermal and acid-base stability. Moreover, the alkali tolerance of the antimicrobial substances from M2 was higher than those from M6. The optimal fermentation conditions for the two Lactobacillus strains were a 2.00% mass fraction of glucose, 3.00% mass fraction of soybean peptone, and 3.00% inoculation volume fraction. The antibacterial effects of L. delbrueckii M2 and L. delbrueckii subsp. bulgaricus M6 were 25.47% and 22.64% stronger under these conditions than under the baseline conditions, respectively. The supernatant of the two strains disrupted cell wall integrity and membrane permeability, leading to alterations in glucose utilization and ultimately producing the observed antibacterial effects. Their fermentation supernatants reduced the total viable bacteria counts and prolonged the shelf life of chilled pork and fish by 2~4 days. This study provides theoretical insights for the development and application of new broad-spectrum biological preservatives.
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GUAN Yuedong, WU Tao, HE Qiang, WANG Liang
2025,41(12):52-60, DOI: 10.13982/j.mfst.1673-9078.2025.12.1370
Abstract:
Milk beer is a new type of fermented milk beverage produced through a two-step fermentation process involving lactic acid bacteria and yeast. The feasibility of producing milk beer from reconstituted milk was analyzed based on its physicochemical properties, water holding capacity (WHC), color, particle size, texture, rheology, scanning electron microscopy, and aroma composition. The quality of milk beer prepared from reconstituted milk showed a slight decrease compared with that of fresh milk beer; however, the difference was not significant (P>0.05). In reconstituted milk beer, the water holding capacity decreased by 1.17%, brightness L* value decreased by 24.8%, protein particle size increased by 15.3%, and aroma showed slight differences compared with raw milk beer. Rheological analysis showed that as the shear time increased, the apparent viscosity of both reconstituted milk beer and raw milk beer exhibited similar patterns. Scanning electron microscopy revealed no significant differences in the microstructure of reconstituted milk beer. However, the sensory evaluation score was 7.50, slightly lower than that of raw milk beer. In terms of texture, the elasticity of reconstituted milk beer increased by 8.92% compared with that of raw milk beer, whereas there were no significant differences in hardness and cohesion (P>0.05). These findings indicated that consumers may find these differences acceptable. This study demonstrates that reconstituted milk can as a suitable substitute for fresh milk in fermented milk beer, thereby addressing the issue of excessive dependence on fresh milk. However, the fresh milk in the mainland is insufficient, and the quality varies.
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ZHANG Hao, LIN Jiangtao, YUE Qinghua, ZHANG Qingqing, YUAN Meng, LIU Xiaoqian, HE Xinyi
2025,41(12):61-70, DOI: 10.13982/j.mfst.1673-9078.2025.12.1313
Abstract:
Four types of commercially available wheat flour, Wudeli (WDL), Jinyuan (JY), Jinxiang (JX), and Sifeng (SF), were used as raw materials for starch extraction and characterization. Total starch, A starch, and B starch samples were obtained through extraction and separation. Differences in the starch compositions, amylose contents, particle sizes, transparency, pasting characteristics, thermal characteristics, and dynamic rheological properties were analyzed. The A and B starches from the four wheat flours were effectively isolated, with their physicochemical compositions showing a direct correlation with the granule type. Specifically, A starch exhibited a higher amylose content (31.92%~35.27%), lower levels of protein (0.25%~0.27%), ash (0.10%~0.13%), and damaged starch (18.15%~20.85%); whereas B starch exhibited a higher pasting temperature (68.90~71.55 ℃) and range. In terms of the total starch content among the four types of wheat flour, the size distribution range was in the following order: SF>JX>WDL>JY. Notably, JY exhibited a higher amylose content (31.91%), an initial pasting temperature of 54.78 ℃, and an enthalpy of pasting of 10.33 J/g. In contrast, WDL demonstrated a lower regrowth viscosity, at 303.50 cP. Dynamic rheological analysis revealed a high frequency dependence of B starch, as well as high elastic and viscous moduli of SF total starch. The most notable differences were in the properties of the JY and SF total starches. Specifically, JY exhibited higher crystallinity and thermal resistance, and SF total starch greater gelatinizability and superior viscoelastic properties. The results provide theoretical guidance for multi-scale analysis of wheat starch.
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WANG Xiaoyang, LU Xue, HU Miaojie, YU Lili, NIU Liya
2025,41(12):71-79, DOI: 10.13982/j.mfst.1673-9078.2025.12.1399
Abstract:
The ability of seven oligopeptides (wheat, rice, corn, mung bean, pea, rice bran, and fish collagen peptides) to stabilize blueberry anthocyanins in an acidic system (pH value 4.0) was investigated. The most effective oligopeptides were identified through the analysis of their effects on blueberry anthocyanin color, anthocyanin retention, total phenolic content, and anthocyanin retention after gastrointestinal digestion, heating (95 ℃ , 30 min), and storage (37 ℃ , light, 7 d). The interaction mechanisms were further analyzed using infrared spectroscopy, fluorescence spectroscopy, and scanning electron microscopy. Compared with the control group, wheat peptides demonstrate notable effectiveness in maintaining the color of blueberry anthocyanins after heat treatment and improving storage stability. The ΔE value of the blueberry anthocyanin solution with wheat peptides was reduced by 64.27% after 7 d of storage, and the retention rate of the anthocyanins was 71.60%. Moreover, the retention of blueberry anthocyanosides after gastrointestinal digestion was notably improved by the wheat peptides, as the retention rate increased by 20.39% and 92.46% after gastric and intestinal digestion, respectively. In addition, mutual binding between wheat oligopeptide and mallow pigment-3-Ogalactoside (M3G) occurred, thereby resulting in the formation of the wheat oligopeptide-M3G complex. The results show that the addition of oligopeptides under acidic conditions improved the stability of blueberry anthocyanins, with wheat peptides exhibiting the most pronounced effect in enhancing the stability of blueberry anthocyanins.
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CHANG Jianguo, WANG Lijing, GAO Yingying, YU Tao
2025,41(12):80-88, DOI: 10.13982/j.mfst.1673-9078.2025.12.1475
Abstract:
The relationship between the citrus pectin extraction process, its structural characteristics, and performance remain poorly understood. To address this gap in knowledge and enhance the value of citrus processing by-products, precise application scenarios for pectin with varying properties were analyzed. An acid extraction method was used to extract pectin from the citrus processing by-product pomace. Pectin yield, degree of esterification, and gel strength were evaluated as key indicators to optimize the application quality of citrus pectin. The optimal extraction conditions were as follows: 72.00 ℃, pH of 1.75, and an extraction time of 4.50 h. Under these conditions, the average pectin yield was 25.70%, the average esterification degree was 71.97%, and the average gel strength was 253.00 g/cm2. The textural relationship analysis of pectin indicated that when the molecular weight of the pomace was >30.0×104 g/mol, viscosity was >7.0 dL/g, and the galacturonic acid content was 82%~88%, the pectin exhibited a favorable degree of esterification and gel performance (degree of esterification >70.00% and gel strength >230.00 g/cm2), which were associated with a complete molecular chain structure, a higher number of esterification and crystallization sites, and a higher galacturonic acid content. The low protein precipitation rate of the pectin (<0.50%) was related to its molecular weight, side chain structure, and degree of esterification. Variations in the extraction processes and raw materials lead to changes in the structural characteristics of pectin, thereby affecting its application performance and functional activity. Elucidating the influence of extraction processes and raw material properties on pectin products is crucial for developing high-quality pectin products and selecting suitable pectin raw materials.
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CHEN Bingjie, LIU Sisi, LI Li, LIU Rukuan, XIAO Zhihong, YI Youjin
2025,41(12):89-99, DOI: 10.13982/j.mfst.1673-9078.2025.12.1386
Abstract:
Lignin nanoparticles (LNPs) and tea polyphenol (TP) were prepared through self-assembly and infused with a sodium alginate (SA) polysaccharide membrane solution using a blending technique. SA/TP/LNPs composite films were prepared using a casting method. The effects of the LNPs content on the properties of the SA/TP/LNPs composite film and its application in pepper preservation were studied. The prepared LNPs were approximately 98.33 nm thick. The SA film is an excellent carrier for LNPs and TP. With increasing levels of the LNPs, the color of the film gradually deepened, and the light transmittance gradually decreased. The overall performance of the SA/TP/LNPS-5 composite film (LNP mass fraction of 5%) was improved compared with that of the SA film, as the tensile strength increased by 114.67% and the elongation at break and water vapor transmission rate were reduced by 47.81% and 72.04%, respectively. The composite film exhibited inhibition rates of 91.28% against Escherichia coli and 89.20% Staphylococcus aureus. The free radical scavenging rates of DPPH and ABTS were 88.75% and 87.21%, respectively. A preservation experiment demonstrated that the SA/TP/LNPs-5 composite film effectively reduced the weight loss rate of pepper and delayed the consumption of Vc content in pepper compared to the CK and PE film groups. On the 10th day of storage, the weight loss rates were reduced by 49.93% and 39.12%, respectively (P<0.05). The highest Vc content in the SA/TP/LNPs-5 composite membrane group was 54.17 mg/100 g. In summary, this study introduced an environmentally friendly composite film with antibacterial and antioxidant properties, providing novel insights for the application of lignin. The composite film has promising application prospects in food preservation.
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FENG Yu, HU Yanna, QIAO Xuguang, LU Xiaoming
2025,41(12):100-108, DOI: 10.13982/j.mfst.1673-9078.2025.12.1329
Abstract:
In order to explore the bacteria-reducing effect and quality changes of dehydrated garlic slices treated by cold plasma, with bacterial reduction rate as the main index and color difference as the reference index, single-factor experiments were carried out on three factors: treatment time (min), treatment height (cm) and loading amount (kg/m2), respectively. The response surface test design was further carried out with sterilization rate as the response variable, to obtain the optimal process for bacteria-reducing treatment. The contents of allicin and volatile flavor components before and after the cold plasma treatment were determined. The results showed the order of influencing factors as treatment time>treatment height>loading amount; after the response surface optimization and considering the practical production, the optimal cold plasma process for bacteria reducing treatment of garlic slices was: treatment time, 3 min; treatment height, 3 cm; loading amount, 1 kg/m2. Under these conditions, the bacteria reduction rate was 98.11%, the color difference was 3.14, and the color difference underwent insignificant change (within the acceptable range). After the treatment, the allicin content of the dehydrated garlic slices increased by 31.68%; the volatile flavor components were partially decomposed and the overall content decreased. It is concluded that the cold plasma technology exerts a significant bacteria-reducing effect while causing minimal damage to quality, which provides a new idea and method for bacteria-reducing treatment of garlic slices.
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ZHU Lei, GUAN Wenqiang, LIN Qiong, ZHANG Qianqian, HE Xingxing, WANG Fengling
2025,41(12):109-116, DOI: 10.13982/j.mfst.1673-9078.2025.12.1301
Abstract:
In order to explore the effect of citronella essential oil (CEO) fumigation on bud inhibition and reactive oxygen species metabolism mechanism during postharvest potato storage, “Inner Mongolia V7” potato was used as the test material, and the self-made fumigation device was used to fumigate the potatoes regularly with CEO for 6 h at 20±2 ℃, and the bud inhibition effect and reactive oxygen species metabolism-related indexes were measured every 14 days. The results showed that after 70 days of potato storage, the sprouting rate and weight loss rate of the CEO-treated group were reduced by 100.00% and 28.30%, respectively, compared with the control group. The respiration intensity of the CEO-treated potatoes was lower than that of the control group before storage, but higher than that of the control group after 42 days of storage. The CEO treatment reduced the hydrogen peroxide content and the production rate of superoxide anion radical in potatoes, and after 70 days of storage, both were reduced by 38.32% and 59.02% compared with the control. The CEO treatment increased the activities of catalase, ascorbate peroxidase, peroxidase and superoxide dismutase during potato storage, and the effects on catalase and ascorbate peroxidase were significant (P<0.05). In conclusion, the CEO treatment can increase the activities of antioxidant enzymes in potato tubers, reduce the accumulation of reactive oxygen species, effectively prolong the storage period of potatoes, and inhibit potato sprouting, showing the application potential for improving potato storage quality.
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LI Fenfang, DUAN Yingyue, LI Yixing, CHEN Jiao, YUAN Debao
2025,41(12):117-123, DOI: 10.13982/j.mfst.1673-9078.2025.12.1308
Abstract:
In order to examine the relationship between disease resistance and the cuticle of mango fruits, the more disease resistant Jinhuang and less disease-resistant Guifei mangoes were selected from five mango varieties and analyzed using wax stripping, in vitro bacteriostatic, scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The results showed that Jinhuang mangoes exhibited a disease index of 37.83%, considerably lower than the 86.72% observed in Guifei mangoes after 12 days of storage. After the complete removal of wax, the occurrence of anthracnose notably affected the two mango varieties. In vitro antibacterial results showed that the wax from the two varieties of mangoes did not exhibit any obvious inhibitory effect on the hyphal growth of Colletotrichum gloeosporioides. SEM results showed that Jinhuang mangoes possessed a denser waxy morphology and remarkably higher wax content than Guifei mangoes, indicating a superior barrier effect of the Jinhuang mango wax. GC-MS results showed that the primary wax components of Jinhuang and Guifei mangoes were aldehydes and alcohols, respectively, with the terpenoids isopterene and β-serinene detected in the inner wax of both varieties. The cuticle monomer matrix in Jinhuang mango was 1.55 times that in Guifei mango. This study revealed a strong correlation between disease resistance in mango fruit and the cuticle, providing theoretical and technical support for the storage, transportation, and preservation of mango fruits.
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QI Yuxia, LI Hongyu, WU Xi, CHANG Guangqiang, MIN Chengjun
2025,41(12):124-130, DOI: 10.13982/j.mfst.1673-9078.2025.12.1152
Abstract:
To explore the impacts of different carbon dioxide concentrations on the quality of fresh highly processed pork products, fresh processed pork tenderloin, pork belly slices, and pork rib pieces were selected as research subjects. The changing trends of color difference, shear force, total volatile base nitrogen (TVB-N) value, pH value, water content, and total bacterial count (CFU) of the three products were investigated during storage under modified atmosphere packaging conditions of 70% O2/15% CO2/15% N2 or 70% O2/30% CO2. The experimental results showed that after 8 days of storage under the 70% O2/30% CO2 treatment, the TVB-N and lg CFU/g values were 14.63 mg/100 g and 5.55 for the pork tenderloin, and were 14.95 mg/100 g and 5.78 for pork belly slices. However, under the 70% O2/15% CO2/15% N2 treatment, the TVB-N and lg CFU/g values of the same pork products exceeded the national standard limits. Both treatments showed little correlation with the pork products’ water contents, and under the same modified atmosphere packaging conditions, the differences in all the indicators among the three products were insignificant. Comprehensive analysis revealed that the 70% O2/30% CO2 treatment can significantly (P<0.05) control the changes in the total bacterial count and TVB-N value, slow down the increase in pH value, and influence significantly (P<0.05) the redness value, which is more conducive to maintaining the quality of modified atmosphere highly processed pork products.
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ZHANG Min, YIN Li, CHEN Yansong, ZHANG Haifeng, LI Chunmei, WANG Yun
2025,41(12):131-137, DOI: 10.13982/j.mfst.1673-9078.2025.12.1460
Abstract:
Roselle anthocyanins (RAs) are natural functional colorants. To study the stability of RAs in acidic beverages, the common physiochemical factors (pH, temperature, metal ions, amino acids, sugars, and polyphenols) influencing RA levels were evaluated using the pH differential method. The results showed that RA appeared bright red only at pH≤3. The thermal degradation pattern of RA followed first-order kinetics, with half-lives of 5.89, 2.28, 1.52, and 0.97 h at 40, 60, 80, and 100 ℃, respectively. Metal ions Mg2+, Na+, K+, and Ca2+ did not significantly influence the stability of RA, while Al3+ enhanced RA stability by 10.59%, and Cu2+, Fe3+, and Fe2+ reduced the stability of RA. The abilities of the four polyphenols to stabilize RA followed the order: quercetin (14.11%)>rutin (10.48%)>gallic acid (4.84%) ≈ ferulic acid (1.21%). Among the seven amino acids, threonine, glycine, and tyrosine had the most significant stabilizing effect on RA, increasing by 15.99%, 11.92%, and 11.89%, respectively. Sucrose, glucose, fructose, and xylitol had no significant effect on RA stability, whereas vitamin C induced the degradation of RA, reducing RA stability by 23.74% at a mass concentration of 2.0 mg/mL. This study provides a theoretical basis for the application of RA as a functional colorant in acidic beverages.
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LU Haodong, LI Peng, WU Haoran, LU Zhongkui, ZHONG Bao, LIU Chao, LI Fenglin
2025,41(12):138-146, DOI: 10.13982/j.mfst.1673-9078.2025.12.1375
Abstract:
To develop the deer meat industry, it is vital to elucidate the quality characteristics of prepared venison after reheating. Mass texture analysis, gas chromatography–ion mobility spectrometry (GC-IMS), and three additional techniques, including an electronic nose, were used for a comprehensive analysis of reheated deer meat. The texture parameters of prepared venison after heat treatment in an air fryer were as follows: hardness 14.25 N, elasticity 4.82 mm, and chewability 44.78 mJ. The GC-IMS test revealed 41 main volatile components in the precast braised venison after reheating. Based on orthogonal partial least squares discriminant analysis (OPLS-DA), 12 flavors were selected to distinguish the relative content of key characteristic flavors among different reheating samples. The electronic nose results revealed that braised venison contains five primary aromas, including benzenaldehyde, alcohol, and aromatic compounds, consistent with the GC-IMS detection characteristics. The results of this study provide a scientific basis for the development and popularization of venison and serve as reference data for the reheating of prefabricated meat dishes.
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XU Jianguo, CHEN Jiajun, SHI Jinsong, GU Zhen, XU Gang, ZHANG Xukun
2025,41(12):147-155, DOI: 10.13982/j.mfst.1673-9078.2025.12.1363
Abstract:
The shell breaking process of Camellia oleifera fruit relies on drying stress to separate the seeds from the shells. Shell-breaking experiments were performed to analyze the moisture loss characteristics during shell-breaking caused by drying stress at different drying temperatures (50, 60, 70, and 80 ℃) and the influence of the shell-breaking process on the quality of coldpressed oils. A model for moisture loss characteristics during shell-breaking caused by drying stress was established, and a variable temperature shell-breaking process was developed. The moisture loss curves of C. oleifera fruit during shell-breaking demonstrated a decreasing trend, and the moisture loss rate showed a decreasing trend with a ladder pattern, exhibiting an initial acceleration stage, followed by several nearly constant-rate stages. With the increase in drying temperature, moisture loss curves became steeper, and the time to reach the endpoint moisture content of 32.00% (w.b.) for C. oleifera was significantly reduced. The newly established mathematical model with R2≥0.999 7 and RMSE≤0.428 6% can accurately describe the moisture loss process during the shellbreaking of C. oleifera fruit caused by drying stress. With increasing shell-breaking temperature, the acid value of the cold-pressing oil prepared using C. oleifera seeds increased from 0.08 mg/g to 0.39 mg/g. The total color difference value increased from 76.27 to 83.63, and the crude oil yield decreased from 23.43% to 18.84%. Shell-breaking caused by drying stress at low temperature improved the quality and crude oil yield of cold-pressed oil from C. oleifera seeds. After variable temperature shell-breaking caused by drying stress, the shell-breaking and seed-breaking ratios of the C. oleifera fruits were 98.35% and 0%, respectively. The acid (based on KOH) and peroxide values of the cold-pressing crude oil were 1.00 mg/g and 0.009 9 g/100 g, respectively. The moisture and volatile matter content was 0.35%, and the crude oil yield was 21.08%. The results of this study will provide reference data for the optimization of shell-breaking technology.
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LAO Yingyi, MENG Qianjie, XU Yujuan, XU Zhijie, WU Jijun, YU Yuanshan, ZOU Bo, CHENG Lina, WEN Jing, HU Tenggen
2025,41(12):156-164, DOI: 10.13982/j.mfst.1673-9078.2025.12.1343
Abstract:
The effects of vacuum concentration, membrane concentration, freezing concentration and thermal concentration on the nutrient composition and antioxidant components of crystal pears were investigated using polyphenol oxidase (PPO), 5-hydroxymethylfurfural (5-HFM), total phenol content, titratable acidity, vitamin C (Vc) content and antioxidant activity as the indicators. The results showed that all four concentration methods increased the total phenolic content, total antioxidant activity, and ABTS+ and DPPH radical scavenging capacities of pear juice, with insignificant difference in reducing sugar content. Vacuumconcentrated pear juice had the highest sugar content (60 °Bx) and showed the greatest antioxidant effect, althoughhaving a higher PPO activity. Thermal-concentrated pear juice had the highest total phenolic content and the lowest soluble protein content (0.015 mg/mL), while causing the generation of 5-HMF (which was not detected otherwise in the juices treated by other methods). Freeze-concentration and membrane-concentration affected the titratable acid and Vc contents of pear juice to different extents. Correlation analysis showed that there were different degrees of correlation between the indicators, and the cumulative contribution of the three characteristic factors extracted from the principal component analysis reached 94.53%, reflecting the comprehensive influence of multiple indicators on the quality of pear juice. The comprehensive analysis showed that the pear juice obtained via vacuum concentration had the highest comprehensive score (1.95) and significant advantages in concentration efficiency and antioxidant activity; thermal concentration had certain advantages in improving the nutrient content of pear juice, but due to the generation of 5-HFM, its comprehensive score was the second highest. This study provides a theoretical basis for pear juice concentration and fruit deep processing.
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WU Xiaohong, SONG Yangbo, FENG Xiaoning, BAI Wenjie, YU Lei, ZHANG Yiquan, XU Dan
2025,41(12):165-171, DOI: 10.13982/j.mfst.1673-9078.2025.12.1400
Abstract:
Highland barley, valued for its high nutritional value and health benefits, is a major cereal crop cultivated in the Tibetan Plateau region. However, its low gluten protein content makes it difficult to process. The addition of vital wheat gluten (VWG), a natural source of gluten protein, can improve the rheological properties of dough. The effect of VWG addition on the network structure of highland barley flour (HBF)-wheat flour mixed dough was investigated using infrared spectroscopy, Raman spectroscopy, scanning electron microscopy (SEM), and confocal scanning laser microscope (CSLM). The molecular structure of the dough, changes in disulfide bonds, and the microstructures of the gluten proteins were also analyzed. The results indicate that the addition of VWG markedly enhances the number of hydrogen and disulfide bonds within the dough and promotes the ordering of the protein secondary structure, with the highest disulfide bond content (7.49 μmol/g) observed in the group containing 40% HBF and 8% VWG. Furthermore, the inclusion of VWG effectively mitigated the disruption of the gluten network structure caused by HBF, enhancing the overall structural stability of the dough. The results provide a scientific basis for the application and development of HBF in baked products and demonstrate that VWG addition can improve the quality of highland barley dough.
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ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling
2025,41(12):172-179, DOI: 10.13982/j.mfst.1673-9078.2025.12.1414
Abstract:
To improve sanzan gum use in the food industry, it is essential to elucidate the differences in the basic components and processing techniques between two types of sanzan gum (FZ-200 and FZ-400) exhibiting varying functional characteristics. The results showed that moisture and fat contents of FZ-200 were slightly higher than those of FZ-400, whereas their protein and ash contents were relatively similar. The infrared spectra of the two types of sanzan gum were similar, with a large number of bound hydroxyl groups and α- and β-configurations of pyranose. The DSC thermal analysis of FZ-200 showed three exothermic peaks at 122.8, 181.2, and 225.9 ℃, whereas that of FZ-400 showed two peaks at 152.1 ℃ and 228.6 ℃. The low mass fraction of the sanzan gum solution exhibited characteristics of a standard pseudoplastic fluid. When the mass fraction of sanzan gum exceeded 0.3%, gel formation began, and at equivalent mass fractions, the gel strength of FZ-200 exceeded that of FZ-400. With the increase in the mass fraction of sanzan gum, its emulsification index increased, and its emulsifying ability was enhanced. The highest emulsification index occurred at a mass fraction of 0.25% for FZ-200, reaching a maximum of 100%. At equivalent mass fractions of sanzan gum, FZ-200 exhibited superior emulsification index and gel strength than FZ-400, indicating greater suitability for practical applications and customer-specific requirements.
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MENG Juan, LIU Hongcun, LU Shuwen, LAI Yingmiao
2025,41(12):180-190, DOI: 10.13982/j.mfst.1673-9078.2025.12.1330
Abstract:
Through detecting the differences in the contents of 10 main antioxidant substances, including caffeine and epigallocatechin gallate, using high-performance liquid chromatography (HPLC), and evaluating their antioxidant capacities comprehensively based on DPPH radical scavenging rate, hydroxyl radical scavenging rate, and total antioxidant capacity, this study explored the relationship between the chemical composition and antioxidant capacity of the green teas from different origins in Guangxi. The results showed that that the green teas had a content of caffeine between 17.08 and 37.16 mg/g, content of theobromine around 5 mg/g, low content of theophylline between 0 and 0.47 mg/g, content of epigallocatechin gallate between 10 and 20 mg/g, high content of epigallocatechin gallate around 50 mg/g, varying content of epicatechin gallate in the range of 2.14~21.2 mg/g, content of epicatechin around 5 mg/g, contents of gallic acid and epigallocatechin gallate not higher than 5 mg/g, and content of epigallocatechin gallate essentially below 2 mg/g. Combining the results of similarity evaluation and clustering analysis, the green teas from the high- and mid-latitude regions of Guangxi were highly similar, and could be distinctly distinguished from those of the low-latitude regions. The DPPH radical scavenging rates of all teas were above 60%; the hydroxyl radical scavenging rates ranged from 1.68% to 85.38%; the total antioxidant capacities were between 1.644 and 3.608 mmol/g. Overall, the green teas from Guangxi possess good antioxidant activities on average, and there was a positive correlation between the content of polyphenols and antioxidant activity. This study provides a data foundation for the quality evaluation and differential analysis of Guangxi green teas.
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ZHU Zhaodong, GONG Yanling, BAO Tao, LI Jing, SUN Weizheng
2025,41(12):191-199, DOI: 10.13982/j.mfst.1673-9078.2025.12.1183
Abstract:
Sweetness is a key sensory attribute of rice, primarily perceived during oral digestion. However, the lack of standardized in vitro oral digestion methods for rice has limited comparability between experimental results. To address this, an in vitro oral digestion method was optimized using the A/MEC chewing device and the “INFOGEST” digestion framework to enhance methodological consistency and assess rice sweetness more reliably. The effects of different cooking conditions (soak time and cooking pressure) on the textural properties and sweetness perception of rice were investigated using this optimized method. The optimal in vitro oral digestion parameters consisted of a rice sample weight of 15 g and 25 bidirectional extrusion cycles. The reducing sugar content (≤0.45 mg/g) across all cooking conditions did not reach the threshold for sweetness perception. Soaking rice at a medium-temperature for 10 min and a cooking pressure of 50 kPa reduced the difficulty of oral fragmentation. The first extrusion hardness decreased from 7 572.41 to 6 151.23 g, and extrusion restriction decreased from 17.00 to 7.00, thereby facilitating starch enzymatic hydrolysis. Consequently, the maltose content in in vitro oral digestion products increased from 6.43 mg/g to 10.85 mg/g. The findings of this study indicate that appropriate soak time and cooking pressure can enhance the perceived sweetness of rice, thereby providing a theoretical basis for optimizing the cooking process.
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LI Cuisi, LIU Chang, LIN Wanling, LUO Donghui, ZHANG Zewei, LIU Yaqun, LIU Hanxu, XUE Yingzhu, CAI Xueyuan, LIN Xinyuan, QIU Liping
2025,41(12):200-208, DOI: 10.13982/j.mfst.1673-9078.2025.12.1467
Abstract:
The formulation of restructured goose livers was developed using goose liver, chicken, tapioca starch, and soy protein as the primary ingredients. The cross-linking effect of transglutaminase (TGase) was used to enhance the gel properties of the restructured goose livers product. Single-factor experiments, orthogonal tests, and fuzzy mathematics methods were applied to optimize the restructured goose liver formulation, with sensory evaluation, cooking loss rate, and textural characteristics serving as evaluation indicators. The results revealed that, based on the combined weight of goose liver and chicken meat, the optimal formulation for the restructured goose liver product was as follows: 25wt.% goose liver, 75wt.% chicken, 1.75wt.% TGase, 10wt.% tapioca starch, and 2.75wt.% soy protein. Under these conditions, the restructured goose liver product exhibited a cooking loss rate of 0.13%, whiteness of 54.87, hardness of 27.77 N, elasticity of 4.56 mm, and chewiness of 83.32 mj. The product surface was smooth, with good chewiness and elasticity, a compact structure, rich flavor, and an overall quality score of 89.60 points, which did not differ markedly from the model-predicted score of 87.15 points. The findings of this research provide a theoretical basis for the comprehensive processing and diversification of conventional goose liver products.
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ZHAO Yuying, YANG Chao, XU Yi, LYU Guancheng, HUANG Zijian, BAI Yuwu, DENG Shanggui, GAO Yuanpei
2025,41(12):209-219, DOI: 10.13982/j.mfst.1673-9078.2025.12.1351
Abstract:
The effects of functional oils (camellia, soybean, and fish oils) and chopping time on the quality of Alaska pollock surimi gel, including physical and chemical indices, including microstructure, textural properties, moisture status, and protein structure, were evaluated in conjunction with the flavor profile. The optimal physicochemical characteristics of the surimi gel were achieved after 4 min of chopping. However, the protein secondary structure and flavor characteristics of the surimi gel were not significantly affected by variations in chopping time (P>0.05). With the same chopping time, the incorporation of functional oils significantly improved the quality of the surimi gel (P<0.05). Furthermore, the whiteness and water-holding capacity of the oil-surimi group increased by 16.15% and 5.44%, respectively, compared with the control group. The inclusion of oils reduced the α-helix and β-sheet structures of the surimi gel proteins, fostering hydrophobic interactions and disulfide bond cross-linking, which contributed to the formation of a denser gel network. Furthermore, gas chromatography-ion mobility spectrometry (GC-IMS) indicated that the type and concentration of the volatile compounds were altered by functional oils, thereby enriching the overall flavor profile. The results suggest that the addition of functional oils and specific chopping times can significantly enhance the quality of surimi gels, providing a theoretical basis for the development and application of functional oils in surimi gel products.
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LI Lanlan, LIAO Luyan, REN Xianlong, LIU Cao, WU Weiguo
2025,41(12):220-230, DOI: 10.13982/j.mfst.1673-9078.2025.12.1364
Abstract:
To explore the impacts of different stabilization treatments on the flavor components of rice bran, this study employed an electronic nose and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GCTOFMS), combined with partial least squares discriminant analysis (PLS-DA) and relative odor activity value (ROAV) evaluation to systematically analyze the changes in volatile flavor compounds of rice bran. The results indicated that there were significant differences in the effects of different stabilization methods on the flavor of rice bran. A total of 99 volatile aroma compounds were detected, including 6 aldehydes, 10 ketones, 22 alkanes, 12 alcohols, 28 terpenes, 8 esters, and 13 other compounds. Among them, infrared treatment had minimal impact on rice bran flavor, while high-pressure steam treatment effectively reduced the off-flavor (indole) in rice bran. Variable Importance in Projection (VIP) identified 23 potential differential substances, with significant decreases being found in the relative contents of potential differential substances such as geranylacetone and (-)-limonene in the rice bran after four different stabilization treatments. The ROAV values revealed that the key flavor substances (ROAV>1) in rice bran decreased after the stabilization treatments like baking, microwaving, and high-pressure steaming. Eight substances, including 2-n-pentylfuran, methylheptenone, and citronellene, were identified as the key flavor compounds contributing to the differences in flavor among the rice bran samples subjected to different stabilization methods. This study conducted a differential analysis of volatile flavor substances in rice bran subjected to different stabilization methods, providing a theoretical basis for enhancing the added value and quality of rice bran products.
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CHEN Meiyu, CHENG Hong, CHENG Yudou, TIAN Xiayu, ZHANG Zishen, WANG Yongxia, GUAN Junfeng
2025,41(12):231-243, DOI: 10.13982/j.mfst.1673-9078.2025.12.1311
Abstract:
Changes in the flavor quality and sensory characteristics of ‘Huangguan’ pear during storage remain poorly understood. To address this gap in our knowledge, flavor compounds in stored pears were analyzed using flavor quality analysis and sensory evaluation combined with partial least squares regression (PLSR). After 90 d of cold storage and 7 d of shelf storage, the glucose content in the pear flesh increased from 14.73 to 18.29 mg/g, the total acid content decreased from 4.07 to 2.43 mg/g, and the malic acid, citric acid, and quinic acid contents decreased from 1.98, 1.02, and 0.82 mg/g to 1.38, 0.64, and 0.26 mg/g, respectively. The ester, alcohol, and alkene contents increased, whereas the aldehyde content decreased in both pear flesh and peel. The sweetness and aroma sensory attributes increased, whereas the appearance, sourness, and hardness sensory attributes decreased after 90 d of cold storage and 7 d of shelf storage. PLSR was used to screen vital variables affecting the sensory attributes of the ‘Huangguan’ pear. Electronic tongue results revealed that sweetness increased, whereas acidity and astringency decreased after storage. The aroma characteristics 0 d post-storage were notably different from the aroma characteristics after 90 d of cold storage and 7 d of shelf storage. The results elucidate the relationships between the flavor quality and sensory characteristics of the ‘Huangguan’ pear, providing a theoretical basis for future flavor quality evaluations.
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GU Siyu, ZHENG Jingyi, XU Chengjian, YANG Xiao, ZHU Zhongyan, YAN Nina, XIAO Jing, ZHOU Yu, ZHU Nan, YI Yuwen
2025,41(12):244-254, DOI: 10.13982/j.mfst.1673-9078.2025.12.1349
Abstract:
The impact of cooking temperatures on the flavor of Sarcodon imbricatus soup was investigated using an electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS), complemented by relative odor activity values (ROAVs) and multivariate statistical analyses. In total, 35 effective volatile compounds were identified in S. imbricatus soup, comprising 11 aldehydes, 6 ketones, 4 esters, 5 alcohols, 1 ether, 4 heterocyclic compounds, and 4 olefins, among which aldehydes, ketones, and alcohols were identified as the main flavor compounds. ROAVs were used to determine the conductivity of releasing mushroom flavors in S. imbricatus soup at a cooking temperature of 90 ℃. An orthogonal partial least squares discriminant analysis (OPLS-DA) model with good stability and predictability was established. After variable importance in projection (VIP) screening, five key differential flavor substances were identified: 1-octen-3-one-D, 1-nonanal-D, 1-octen-3-ol-D, 1-nonanal-M, butanal-M and (Z)-4-heptenal. These results provide practical reference data and a theoretical basis for the flavor optimization of S. imbricatus soup products.
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ZHOU Jianqin, YI Yuwen, QIAO Mingfeng, LIU Yang, JIANG Yuanhua, ZHANG Zhenyu, TANG Yingming, ZHANG Hao
2025,41(12):255-264, DOI: 10.13982/j.mfst.1673-9078.2025.12.1346
Abstract:
The changes in the flavor characteristics of different grades of Pixian Douban after stir-frying were evaluated using a quantitative sensory descriptive method (QDA) and gas chromatography-ion mobility spectrometry (GC-IMS). The QDA analysis revealed that premium Douban possesses a low moisture content and a fruity, winey, malty, and burnt aroma after stir-frying. The higher water content of the first and second grade Douban led to greater differences in sensory scores compared with extra-grade Douban, but exerted less influence on the main sauce flavor. The GC-IMS detected 45 compounds, comprising 11 alcohols, 9 aldehydes, 8 esters, 6 ketones, 5 alkenes, 2 acids, 2 heptane, 1 pyridine, and 1 furan; however, many compounds remain unidentified. After stir-frying, the proportion of alcohols in the Douban increased from 14% to 37%, and the proportion of esters substantially increased from 2% to 11%. This indicates that stir-frying converts and concentrates the alcohols in the dal in a Maillard reaction. The resulting aroma is fruity, alcoholic, malty, and sour. High-temperature stir-frying results in the conversion of certain aldehydes into esters and ketones, altering the soy sauce flavor of the Douban to a burnt, fatty aroma. This study reveals the remarkable influence of the moisture content of different grades of Pixian bean paste on the flavor characteristics of stir-fried bean paste, providing crucial technical support and guidance for the advanced processing and innovative development of Douban.
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WANG Yue, WANG Sijia, CHEN Xieyong, TANG Mengting, ZHANG Wenjing, XIANG Jiaxin, YE Naixing, JIN Shan, WANG Fang, YANG Jiangfan
2025,41(12):265-277, DOI: 10.13982/j.mfst.1673-9078.2025.12.1254
Abstract:
To investigate the key aroma components and the effects of growth seasons on Youxi high-aroma black teas from different tea tree varieties, this research was conducted using six high-aroma black teas, including spring and autumn teas of Zi Mudan, Rui Xiang, and Huang Meigui varieties, as the experimental materials. Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Relative Odor Activity Value (ROAV) were employed to detect and analyze the aroma compositions. A total of 116 volatile compounds were identified in the six black teas, with alcohols, esters, heterocyclic compounds, aldehydes, and hydrocarbons being the main aroma components, accounting for 94.81% to 97.22% of the total aroma content. The results showed that 2-isopropyl-3-methoxypyrazine, β-ionone, benzyl mercaptan, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and dimethyl trisulfide were the common key aroma components in the six types of high-aroma black teas. Linalool, myrcene, acetate eugenol, 2-isobutylpiperazine, propionic acid linalool ester, dihydromyrcenol, and linalool oxide IV can be used as the potential chemical markers to distinguish between spring and autumn black teas. The findings contribute to the understanding of the aroma characteristics of Zi Mudan, Rui Xiang, and Huang Meigui black teas, and provide theoretical support for the promotion and application of tea plant varieties.
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2025,41(12):278-290, DOI: 10.13982/j.mfst.1673-9078.2025.12.1270
Abstract:
Using refined beef tallow as the raw material, processing approaches such as enzymatic hydrolysis, aeration oxidation, and the Maillard reaction were employed to investigate the effects of controllable oxidation and the Maillard reaction on the quality of beef tallow, including acid value, peroxide value, and volatile components. The results showed that the original beef tallow had an acid value of 1.22 mg/g and peroxide value of 0 g/100 g, andthe acid value and peroxide value increased after oxidation and the Maillard reaction processes. The results of sensory evaluation showed that moderate oxidation in combination with the Maillard reaction reduced off-flavors and acidity while enhancing the meaty, roasted, and caramelized flavors of the beef tallow. Beef tallow oxidized at higher temperatures (160, 180, 230 ℃) contained a greater variety of volatile components compared with those oxidized at lower temperatures (130, 140, 150 ℃). After the Maillard reaction, certain aldehydes in the oxidized beef tallow were reduced or not detected, such as 2-hexenal, trans-2-heptenal, (E,E)-2,4-heptadienal, and (E,E)-2,4-nonadienal. The results of principal component analysis showed that the oxidized beef tallow or the beef tallow subjected to oxidation-Maillard reactioncan be classified into four distinct groups. The results of partial least squares regression analyses showed that beef tallow oxidized firstly at 150~180 ℃ before being subjected to the Maillard reaction can lead to better roasted nutty, caramel and meaty flavors. In conclusion, the combination of oxidation at 160~180 ℃ and the Maillard reaction can improve the flavor quality of beef tallow. This study provides a theoretical basis for controllable oxidation and Maillard reaction in the manufacturing of high-value beef tallow flavoring product.
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ZHU Xinzheng, WANG Xu, GENG Xiang, XIONG Aihua, WU Ruimei, TENG Jie
2025,41(12):291-300, DOI: 10.13982/j.mfst.1673-9078.2025.12.1377
Abstract:
The application of QuEChERS in SERS detection of pesticide residues in agricultural products can effectively improve detection accuracy. The QuEChERS optimization results for SERS detection of acetamiprid in citrus were applied to other pesticide residues to explore the universality of this method. The influence of nano-bamboo charcoal (NBC) and ferric oxide nanoparticle (Fe3O4MNP) purification agents on the SERS detection of acetamiprid in citrus was studied. The results showed that 12.5 mg of NBC and 10 mg of Fe3O4 had the best purification effect. In the range of 0.1~40 mg/L, the SERS analysis equation y=65.011x+103.25 (R2=0.9953) was established with an average recovery of 97%~106% based on the characteristic peak intensity of 626 cm-1. The relative standard deviation (RSD) was 1.03%~4.04%, and the limit of detection was ~0.1 mg/L. The method was applied for the SERS analysis of organophosphorus insecticides (chlorpyrifos and profenofos), neonicotinoid insecticides (imidacloprid and acetamiprid), and insect growth regulator insecticides (buprofezin) in citrus. The average recovery was 87.60%~106%, and the RSD ranged from 1.03% to 7.71%, indicating that QuEChERS could be used for the rapid SERS detection of different pesticide residues in citrus. A single sample can be detected within 20 min, which lays a foundation for the development of rapid detection methods for pesticide residues in citrus.
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HE Yuying, ZHOU Pengfei, LI Ya, LIU Guang, ZENG Jiarui, LI Ping, ZHAO Zhihao, ZHANG Yan, ZHANG Mingwei, DENG Yuanyuan
2025,41(12):301-312, DOI: 10.13982/j.mfst.1673-9078.2025.12.1393
Abstract:
The variations in taste and quality of different varieties of indica brown rice in South China remain poorly understood. To address this knowledge gap, the appearance, physicochemical, cooking, pasting, thermodynamic, and texture properties of 14 indica rice varieties in South China were analyzed. The entropy method and cluster analysis were used for comprehensive evaluation and classification. The results showed that for brown rice, skin thickness had a substantial impact on water absorption (correlation coefficient −0.605), amylose content had a substantial impact on the expansion rate (correlation coefficient −0.434), and protein content had a substantial impact on the disintegration value (correlation coefficient −0.573), fat content, and rice soup dry matter (correlation coefficient 0.600). Soluble and insoluble dietary fiber substantially affected the enthalpy of gelatinization of brown rice (correlation coefficients were 0.501 and 0.425, respectively). Entropy analysis revealed that the varieties Meixiangzhan 2 and 19xiang exhibited the highest comprehensive scores of 0.105 and 0.105, respectively. Moreover, 16 core indices were identified that could represent the taste quality of brown rice. Fourteen varieties were divided into three categories by cluster analysis, consisting of 2, 9, and 3 varieties, respectively. In summary, this study elucidates the differences among 14 indica brown rice varieties in South China, identifies two varieties suitable for consumption as staple foods, and provides a theoretical basis for indica brown rice screening.
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QIU Zouquan, MENG Qinghua, WU Zhefeng, YAO Jiawei, SANG Liting, MA Yuwen, HUANG Yuqing, LI Yu
2025,41(12):313-322, DOI: 10.13982/j.mfst.1673-9078.2025.12.0996
Abstract:
In order to non-destructively determine mango ripeness, this study focused on exploring the combined use of visible near-infrared hyperspectral imaging and deep learning methods. The hyperspectral data of unripe, ripe and overripe mangoes were collected in the wavelength range of 400~1 000 nm using a diffuse reflectance hyperspectral imaging system. The SPXY algorithm was used to divide the data into training, validation and testing sets in a ratio ofo 6:2:2. After the spectral pre-processing such as Wavelet Threshold Denoising (WTD) and Multiplicative Scatter Correction (MSC), a 1-Dimensional Convolutional Neural Network (1DCNN) model was constructed. Meanwhile, Principal Component Analysis (PCA) and Bootstrapping Soft Shrinkage (BOSS) were used to extract the feature bands, and the classification models of Partial Least Squares-Discriminant Analysis (PLS-DS) and Extreme learning machine (ELM) were constructed. Comparative analysis shows that the 1DCNN model based on multiple scatter correction preprocessing performed the best, with a classification accuracy of 98.30% and a Kappa coefficient of 0.97 on the test set. The study concludes that the combination of hyperspectral imaging technology and neural network algorithm can reliably and accurately determine mango ripeness, providing a theoretical basis for the practical application of automated mango sorting.
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GONG Yuting, GUO Yanyan, FENG Jing, YANG Fei, CHEN Wenhao, HUANG Yusheng, HUANG Guofeng, DONG Hao, LIANG Ming
2025,41(12):323-333, DOI: 10.13982/j.mfst.1673-9078.2025.12.1098
Abstract:
In order to explore the status of adding artificial and natural sweeteners to beverages, an ultra-high performance liquid chromatography-quadrupole/electrostatic orbitrap high-resolution mass spectrometry (UPLC-Q/Orbitrap HRMS) method was established for the screening and determination of 11 types of artificial and natural sweeteners in beverages, and the MS fragmentation pathways of the sweeteners were profiled. The beverage samples were diluted with a methanol-water solution in a volume ratio of 1:1, and after filtration through a membrane, the filtrate was separated using an HSS T3 column then detected by UPLC-Q/Orbitrap HRMS. Mass spectrometry simultaneously collected primary parent ions and secondary fragment ions for qualitative confirmation based on the retention time, parent ion and secondary fragment ions, while the peak areas of the parent ions were used for quantification. Through profiling of the MS fragment pathways, it was found that the steviol glycosides had common fragment ions m/z 641.316 3, 479.265 0 and 317.211 9, allowing for qualitative identification of the unknown steviol glycoside compounds in the samples using the parent ion and common fragment ions. The method validation results showed a good linear relationship for the 11 sweeteners within the corresponding concentration ranges, with average recoveries of 77.29%~98.82% and relative standard deviations (RSDs) in the range of 1.5%~9.6% (n=6), limit of detection of aloin being 150.0 μg/L, and limits of detection of other 10 sweeteners in the range of 1.0~15.0 μg/L. The testing of real samples revealed that sodium cyclamate was detected in two fruit beverages (at concentrations of 0.8 mg/L and 190.9 mg/L, respectively), and stevioside and rebaudioside A were detected in one tea beverage (at concentrations of 94.2 μg/L and 62.1 μg/L, respectively), with no other unknown steviol glycoside sweeteners being detected. The results showed that although the contents of the sweeteners in the tested beverages did not exceed the maximum allowable limit specified in the standards, there were instances of incomplete labeling contents, suggesting a need for stronger supervision and management of food labeling.
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CHENG Junhu, ZENG Hong, GUO Hongzhang, LIN Yuandong, ZENG Xin’an, YU Chongchong
2025,41(12):334-345, DOI: 10.13982/j.mfst.1673-9078.2025.12.1576
Abstract:
With the development of the modern food industry and the advancement of globalization, food quality and safety have emerged as major concerns for the public. In the context of expanding global trade and supply chains, fresh agricultural products, including fruits and vegetables, meat, and aquatic products, encounter considerable challenges related to perishability and the preservation. It is imperative to develop accurate and rapid quality and safety testing to improve monitoring and provide consumer protection. Traditional detection methods, such as gas chromatography, high-performance liquid chromatography, and polymerase chain reaction, are often limited by stringent detection requirements, long detection cycles, and potential sample damage, hindering their large-scale application in the food industry. With the rapid development of artificial intelligence and computer technology, machine learning models with strong predictive abilities and high accuracy have been widely used in quality and safety inspections of fresh agricultural products, effectively addressing the limitations related to data redundancy and the processing of large datasets. This article provides a systematic overview of machine learning technology and deep learning algorithms and analyzes their applications in quality and safety inspections of fresh agricultural products. It also introduces the principles of several emerging non-destructive testing technologies, and discusses current research progress and potential application prospects for machine learning and non-destructive testing technologies in the food industry.
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MIAO Nan, XIAO Chun, LIU Yuanchao, HU Huiping, WU Qingping
2025,41(12):346-352, DOI: 10.13982/j.mfst.1673-9078.2025.12.1518
Abstract:
Diabetes mellitus is a common metabolic and endocrine disorder that can result in serious complications, affecting an individual’s quality of life. Although multiple hypoglycemic drugs are available for clinical use, they are all associated with varying degrees of adverse reactions. In recent years, research on edible fungal proteins has increased, and their potential for lowering blood sugar has garnered considerable attention from the scientific community. This review discusses the mechanisms by which edible fungal proteins regulate glucose metabolism, including the modulation of immunity, regulation of glucose utilization, modulation of insulin signaling pathways, and alleviation of oxidative inflammatory responses. This review findings provide guidance for the development of safer and more effective treatment options for patients with diabetes.
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HU Zheng, BI Shunxin, HAN Fangrui, CHEN Die, MA Mingzhu, CHEN Yan, LUO Hongyu
2025,41(12):353-368, DOI: 10.13982/j.mfst.1673-9078.2025.12.1175
Abstract:
Nitric Oxide (NO) has demonstrated excellent preservation function in the food field due to its outstanding antimicrobial, anti-biofilm and anti-pest properties. In order to further improve its stability, extend its service life, and reduce its toxic side effects, many researchers are dedicated to the development of NO donor sustained-release carriers and systems that are more stable, efficient, and safe. Different sustained-release strategies have facilitated the modulation of NO release rates within a range of 0.1 to 10 μmol/h, while extending the release duration from several hours to several tens of days. This enhanced release profile has enabled the widespread application of NO donor sustained-release systems in the biomedical field. In this paper, the production and signaling pathways of NO are reviewed. The design and development of various types of NO donor sustained-release systems, as well as their practical effectiveness and application potential in food preservation across categories such as meat, seafood, fruits and vegetables, are analyzed and summarized. The development of NO donor sustained-release system can provide new ideas and solutions to enhance the bioavailability of NO, improve the food quality and extend its shelf life, which shows great application prospects in the food sector.
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WANG Yani, TANG Xiaojuan, LI Yanlong, SONG Guozhi, LIN Xiangna
2025,41(12):369-378, DOI: 10.13982/j.mfst.1673-9078.2025.12.1249
Abstract:
Water kefir is a kind of non-animal sourced traditional fermented beverage with great development potential, which is named for its rich probiotics and beneficial substances. The mutually beneficial interactions between the strains in the particles increased the number of cells in the flora. These particles can be applied to variousraw material substrates, such as fruits, vegetables, cereals and teas, with a low sugar content, low acidity, carbonation and low alcohol content after fermentation, thereby making them suitable for developing products for specific consumers, such as those who are lactose intolerant, vegans or vegetarians. Water kefir particle fermentation can increase the added value of products, make full use of by-products, and reduce environmental pollution and crop waste. In addition, it also has great development potential in functions and bioactivities related to aspects such as healthcare and disease prevention. In this paper, the physiological functions, formation mechanisms, types of fermentation, and microbial species of water kefir are reviewed to clarify the significance and application prospects of developing functional water kefir fermented beverages. Moreover, this paper also provides reference value for the development of new fermented beverages and functional products through summarizing different types of fermentation substrates used domestically and abroad, based on their physical characteristics and the existing microbial species.
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NIE Aiai, QIU Manyan, ZHAO Qianyu, WANG Xu, MAN Chaoxin, JIANG Yujun, PEI Xiaoyan, GUO Ling
2025,41(12):379-386, DOI: 10.13982/j.mfst.1673-9078.2025.12.1306
Abstract:
Fat-soluble vitamins are essential micronutrients for human growth and development, with deficiencies in these vitamins posing a serious threat to human health. Furthermore, the majority of fat-soluble vitamins cannot be synthesized in the human body and, therefore, must be obtained from external sources. Therefore, rapid and sensitive detection of fat-soluble vitamins is crucial to ensure safe vitamin intake. Although traditional methods such as high-performance liquid chromatography, high performance liquid chromatography, tandem mass spectrometry, and supercritical fluid chromatography offer advantages in terms of selectivity and sensitivity, they also present disadvantages, including complex sample pre-treatment, time-consuming procedures, and dependence on large-scale instrumentation. These constraints have limited the applicability of traditional methods in the rapid detection of fat-soluble vitamins. Recently, biosensors have been used for the detection of fat-soluble vitamins owing to their advantages of high specificity, high sensitivity, low cost, suitability for on-site analysis, and ease of operation. This review initially outlines the physiological functions of common fat-soluble vitamins. Subsequently, it analyzes the advantages and disadvantages of traditional methods and biosensors in detecting fat-soluble vitamins. Finally, it provides a comprehensive summary of the latest research progress on biosensors in the detection of fat-soluble vitamins. This paper outlines the biological components, linear detection range, sensitivity, and detection limits of lipid-soluble vitamin detection biosensors, providing a foundation for the development of future lipid-soluble vitamin detection biosensors.
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LIU Beining, LI Hong, FU Xiaoping, LU Kaihua, LIU Qinming, HU Yongjin
2025,41(12):387-396, DOI: 10.13982/j.mfst.1673-9078.2025.12.1248
Abstract:
Coffee is one of the most important and widely used economic crops in the world, and is ranked as the first of the world's top three beverages due to its unique flavor and biological functions. Roasting is the key step in developing coffee flavor. Raw coffee beans are roasted, ground, andbrewed before being presented to consumers. During roasting, reactions such as the Maillard and caramelization reactions give coffee its unique flavor, while hazardous substances such as acrylamide, 5-hydroxymethylfurfural and furans are also generated, which not only affect coffee quality but also pose a threat to consumers′ health. Inthis paper, the toxicity, formation mechanisms, and reduction measures of these hazardous substances in the coffee roasting process are discussed, and prospects on new research directions related to the inhibition and reduction of hazardous substances are provided, aiming to deepen people's understanding of the hazardous substances generated during coffee roasting, and provide theoretical references to green processing of coffee and the control of hazardous substances during roasting.
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FENG Zhiying, ZHANG Ruifen, JIA Xuchao, DONG Limei
2025,41(12):397-405, DOI: 10.13982/j.mfst.1673-9078.2025.12.1200
Abstract:
Phenolic compounds are important active components of whole grains accounting for their health effects. In addition to the reported existing monomeric phenolic acids such as ferulic acid and p-coumaric acid, ferulic acid oilgomers are also a significant class of important phenolic active components enriched in grain bran. Compared with the phenolic acid monomers such as ferulic acid, ferulic acid oligomers are more complex and unique in structure, while possessing significant antioxidant capacity, antibacterial activity, disease- and insect-resisting properties, and other potential health benefits. To assess more comprehensively the value and application potential of whole grain’s ferulic acid oligomers in the field of health, this article reviews the research progress on the composition, distribution of content, antioxidant activity, and in vitro colonic fermentation of whole grain’s ferulic acid oligomers. The prospects of their research are also proposed to provide guidance for in-depth research in the field of health and offer a reference for further promotion of the development of whole grain food industry.
Volume 41,2025 Issue 12
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Abstract:
Tyrosinase is a key enzyme in melanin metabolism. Substances that inhibit tyrosinase activity can have potential whitening activity. In this paper, the inhibitory effects of N-acetylneuraminic acid (Neu5Ac), hyaluronic acid (HA), nicotinamide mononucleotide (NMN) and nicotinamide (NAM) on tyrosinase activity were compared with kojic acid (KA) as positive control, and the inhibitory effects on tyrosinase were analyzed by enzyme inhibition kinetics, spectroscopy and molecular docking. The results showed that all five substances could inhibit tyrosinase activity, among which Neu5Ac (IC50=2.16 mmol·L-1) was second only to KA (IC50=0.36 mmol·L-1). Neu5Ac ( IC50=2.73mmol·L-1) was also second only to KA (IC50=1.48 mmol·L-1). The enzyme inhibition kinetics showed that Neu5Ac was non-competitive inhibition, HA, NMN and NAM were mixed, and KA was competitive. UV, fluorescence, and infrared spectroscopy showed that the five substances changed the conformation of the enzyme by changing the microenvironment of the hydrophobic residues of tyrosinase, thereby inhibiting enzyme activity. Molecular docking showed that the five substances bound to the hydrophobic cavity of the enzyme through hydrogen bonds and hydrophobic interactions. In particular, Neu5Ac had the lowest docking binding energy (?7.1kcal·mol-1) and the best binding stability. In summary, in contrast, Neu5Ac has the potential to develop whitening products due to its strong tyrosinase inhibitory activity.
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gao ping, zhou jian qin, xu pei, wen yu, zhang kai, tang ying ming
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Abstract: To investigate the influence of Angelica sinensis from different regions on the flavor of chicken soup, samples were prepared using A. sinensis sourced from Gansu, Sichuan, and Yunnan. The volatile compounds were analyzed and compared using Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) combined with an electronic nose. Principal component analysis (PCA) of the electronic nose data revealed a wide distribution distance among the different origins, indicating significant differences in flavor characteristics, ranked as Sichuan > Yunnan > Gansu. The electronic nose analysis confirmed that the samples from the three origins exhibited distinct differences. GC–IMS identified a total of 73 volatile compounds, including 27 aldehydes, 11 terpenes, 10 alcohols, 10 ketones, 8 esters, 2 acids, 3 heterocycles, and 2 benzenes, with aldehydes, terpenes, and alcohols accounting for 43.73%, 7.66%, and 5.29% of the relative content, respectively. Orthogonal partial least squares discriminant analysis (OPLS–DA), validated by permutation testing, was used to identify 15 key compounds based on variable importance in projection (VIP) values: 4 alcohols, 4 aldehydes, 3 ketones, 2 terpenes, 1 ester, and 1 heterocyclic compound. Overall, aldehydes were determined to be the key flavor compounds in chicken soup, contributing floral, herbal, fruity, and other characteristic aromas. This study provides a comprehensive analysis of the flavor compounds in A. sinensis from different origins, offering a theoretical basis and technical support for the development and application of medicinal chicken soups, and introducing new perspectives and methods for practical implementation.
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XIANG Xueqin, HAN Wang, 徐菁雯, 周津羽, 滕政蓉, 乌日娜
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Milk-derived bioactive peptides are small peptide fragments generated from milk proteins through enzymatic hydrolysis or fermentation, possessing specific physiological functions. Due to their high bioavailability and diverse biological activities, they exhibit great potential in promoting human health. This review summarizes the core biological functions of milk-derived bioactive peptides, with a primary focus on their mechanisms of action in modulating intestinal health. After being efficiently absorbed by the intestine via specific transport pathways, milk-derived bioactive peptides directly influence the gut microenvironment. On one hand, they regulate microbial balance by inhibiting pathogens and promoting the proliferation of beneficial bacteria, while also enhancing the intestinal physical barrier by upregulating the expression of tight junction proteins and maintaining mucosal integrity. On the other hand, they exert anti-inflammatory, antioxidant, and immunomodulatory effects at the cellular and molecular levels by precisely modulating key intracellular signaling pathways and strengthening antioxidant defenses. These multi-layered mechanisms collectively form a network through which milk-derived bioactive peptides influence systemic health with the gut as a central hub. Finally, this review provides a summary and outlook on the research and application prospects of milk-derived bioactive peptides, aiming to offer insights for elucidating their health-promoting mechanisms and supporting the advanced development of milk-derived bioactive peptides-related products.
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To explore the anti-fatigue effect of ready-to-eat red ginseng tablets, the main active components of ready-to-eat red ginseng tablets were determined in this study. Then, using Caenorhabditis elegans as the model, indicators such as lifespan, locomotor ability, pharyngeal pumping rate, in vivo antioxidant capacity, and expression levels of anti-fatigue-related genes were measured to evaluate the anti-fatigue effects of ready-to-eat red ginseng tablets (JSHS), dried red ginseng decoction pieces (HSYP), and formula solution (ZFY).The results showed that the contents of total saponins and total polysaccharides in JSHS were higher than those in HSYP and ZFY. In the Caenorhabditis elegans experiment, compared with the blank group, JSHS and HSYP increased the average lifespan of Caenorhabditis elegans by 16.56% and 10.85%, respectively. The pharyngeal pumping rate of Caenorhabditis elegans was extremely significantly increased by 25.32% (P<0.0001) by JSHS. The stress resistance of Caenorhabditis elegans was significantly improved by JSHS (P<0.01), and the activities of catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px) in Caenorhabditis elegans were all significantly increased (P<0.05), while the content of malondialdehyde (MDA) was significantly decreased (P<0.05) by JSHS. The expression level of the daf-2 gene was extremely significantly down-regulated, and the expression levels of the daf-16, sod-3, and skn-1 genes were extremely significantly up-regulated in Caenorhabditis elegans by JSHS (P<0.0001). In conclusion, the content of main active components in JSHS, which is processed by combining HSYP with ZFY, was significantly increased. Moreover, JSHS comprehensively enhanced the anti-fatigue ability of Caenorhabditis elegans by extending their lifespan, improving their locomotor ability and pharyngeal pumping rate, enhancing their stress resistance and in vivo antioxidant capacity, and regulating the expression of anti-fatigue-related genes. This study preliminarily indicates that ready-to-eat red ginseng tablets have anti-fatigue effects, providing a theoretical basis for the development and application of health food.
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The distribution characteristics of pyrolysis products from distiller's grains vary with temperature
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The investigation into the effects of pyrolysis temperature on the composition and distribution characteristics of the three-phase products of distillery residue was conducted using gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS), and Fourier transform infrared spectroscopy (FTIR) to analyze the composition and structure of the gas, liquid, and solid products. The formation of gases and bio-oil during the pyrolysis of distillery residue is closely related to components such as crude protein, cellulose, lignin, and crude fat. At low temperatures (≤500℃), the main reactions involve hemicellulose, crude protein, cellulose, and crude fat. At high temperatures (600~800℃), the main reaction is the decomposition of lignin to form gases and bio-oil. Increasing temperature promotes the generation of pyrolysis gas, with a gas yield of up to 54% at 800℃. The formation of combustible components such as CO, H2, and CH4 is favored by high temperatures, and the calorific value of the gas is increased. At 400℃, the acid and ester content in the bio-oil is 27.19% and 33.18%, respectively. Increasing the pyrolysis temperature reduces the ester content and increases the hydrocarbon content, reaching 44.44% at 800℃. The composition evolution of the bio-oil is closely related to the pyrolysis temperature, and the appropriate pyrolysis temperature should be selected based on specific applications. High-temperature pyrolysis promotes the decomposition of organic functional groups and enhances the graphitization and aromatization of the biochar. This indicates that biochar from distillery residue has potential in energy, environmental, catalytic, and agricultural applications as a replacement for traditional fossil-based materials. This study provides a theoretical basis for the directional catalytic pyrolysis of complex distillery residue components to produce high-quality products.
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To investigate the preservation effect of sea buckthorn leaf extract on sea buckthorn fruits, fresh sea buckthorn fruits were used as the research object in this study. With sterile distilled water as the control, the fruits were soaked in sea buckthorn leaf extracts of different mass concentrations (5.0, 10.0, 15.0, and 20.0 g·L-1) and stored at 4℃ for 9 days. Changes in the appearance, sensory quality, nutritional components, enzyme indexes, and antioxidant indexes of the sea buckthorn fruits during storage were determined. The results showed that the treatment group with a mass concentration of 15.0 g·L-1 exhibited the best fresh-keeping effect throughout the storage period. After 9 days of storage, compared with the control group, the color difference value, weight loss rate, rot rate, and malondialdehyde (MDA) content were reduced by 12.9%, 25.5%, 40.6%, and 28.3%, respectively; the sensory score, soluble solid content, titratable acid content, vitamin C content, and hardness were increased by 21.5%, 11.6%, 13.6%, 68.9%, and 12.7%, respectively; the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT), as well as the scavenging rates of DPPH free radicals and ABTS free radicals, were 1.8, 2.0, 1.4, 1.5, and 1.2 times those of the control group, respectively. In conclusion, it is indicated that the sea buckthorn leaf extract with a mass concentration of 15.0 g·L-1 can effectively delay the quality deterioration of sea buckthorn during storage, prolong the storage period of sea buckthorn fruits, and has high practicality and economic value, which provides a theoretical basis for the preservation of sea buckthorn fruits.
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Abstract:
Eucommia ulmoides leaves are a potential alternative to Eucommia ulmoides bark in traditional Chinese medicine because of their similar chemical constituents and biological effects. To investigate the impact of grinding on the physicochemical properties, active ingredients, and its in vitro activities of Eucommia ulmoides leaves,three raw materials with different particle sizes (ultrafine powder, 100-mesh powder, and coarse powder) were prepared using superfine grinding and coarse grinding techniques. The physicochemical properties, polysaccharide content, in vitro hypoglycemic activity, and antioxidant activity of Eucommia ulmoides leaves were examined. The results showed that the superfine powder of Eucommia ulmoides leaves had the smallest particle size (D50 = 9.63 μm), with the highest bulk density, tapped density, water-holding capacity, oil-holding capacity, and solubility; however, its fluidity was poor. The contents of polysaccharides (22.47%) in the superfine powder were the highest, and the inhibition rates of its polysaccharides on α-glucosidase and α-amylase, as well as the scavenging rates on DPPH·, O- 2·, and ·OH, were significantly superior to those of other samples. In conclusion, superfine grinding effectively improved the physicochemical properties of Eucommia ulmoides leaf powder and enhanced its in vitro hypoglycemic and antioxidant activities, which could be used as a beneficial pretreatment method for large-scale production of Eucommia ulmoides leaves in the food and pharmaceutical fields. Additionally, the superfine powder of Eucommia ulmoides leaves is also a usable raw material for functional foods and nutritional applications.
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Zhang Qingya, 彭媛媛, 熊双丽, 郝刚
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To improve the performance of the edible coating, different concentrations of sucrose esters were added, and the pullulan polysaccharide-collagen-sucrose ester composite film was prepared by the casting method and applied for the preservation of red grape. Through multi-dimensional characterization methods such as scanning electron microscopy and thermogravimetric analysis, the effects of different sucrose esters on the microscopic morphology, molecular conformation, rheological properties, thermal stability and barrier properties of the film )sucrose esters had good compatibility with the pullulan polysaccharide-collagen matrix, and there was a synergistic effect between them and the polysaccharide and collagen molecules. The formed film liquid was a non-Newtonian fluid with good spreading properties. Compared with the pullulan polysaccharide-collagen film, after adding sucrose esters, the maximum disintegration temperature of the composite film increased from 310 °C to 332 °C, the transmittance decreased from 42% to 16.21%, and the oxygen permeability increased from 2.38×10-4 g/(m2.s) to 5.62×10-4 g/(m2.s). In grape coating preservation, when the sucrose ester addition amount was 1%, it had the best preservation effect. The decay rate, weight loss rate and colony count were reduced by 43.66%, 14.81% and 45.11% respectively, and the titratable acid was slowed down by 29.17%. Compared with the uncoated group, the shelf life of the grapes was extended by 6 days. The research provided a theoretical basis for the application of PE films in the preservation of fruits and vegetables.
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CHANG Xianhui, LIfuli, LI Yuanyuan, LIU li, LYU Qingyun, DING Wenping, WANG Yuehui
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Abstract: In order to screen high-activity tartary buckwheat raw materials, this study compared the retention of active ingredients and physicochemical properties of tartary buckwheat powder from Gansu, Shanxi, Yunnan, and Sichuan provinces under different milling durations. The results showed that the cortex structure of Gansu tartary buckwheat was dense, with a milling yield of 15% after 6 minutes of milling. The retention of active ingredients was significantly better than that of buckwheat from other regions. After 6 minutes of milling, the rutin content decreased by only 8.66% (compared to a 43.44% decrease in Sichuan tartary buckwheat after 3 minutes), and quercetin decreased by 35.2% (while Shanxi buckwheat showed a 47.25% decrease after 3 minutes). The damaged starch content in samples from all four regions remained within the range of 25.00%–28.00%, but the estimated glycemic index (eGI) increased significantly (P<0.05). The eGI of Gansu tartary buckwheat increased the slowest (only 1.96% after 3 minutes of milling), while that of Shanxi buckwheat increased the most rapidly during the same period, by 5.36%. In addition, Gansu tartary buckwheat exhibited higher swelling capacity. Therefore, tartary buckwheat powder from Gansu retains more nutritional active components and demonstrates better edible quality. The powder obtained after 6 minutes of milling is the most suitable raw material for developing high-activity tartary buckwheat foods. This study provides a theoretical basis for the precision processing of high-activity tartary buckwheat products.
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HOU Xinning, GAO Ziwu, WU Ruiyun, HE Jinhua, LIU Linggao, WU Rui, ZHANG Dequan, WANG Zhenyu
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To address the nutritional requirements of diverse special populations, commercially available meat products labeled with high protein and high energy content have emerged; however, their quality characteristics and nutritional digestive properties have not been fully elucidated. In this study, representative commercially available products were selected, and their nutritional composition, total energy levels, flavor profiles, textural properties, and protein digestibility were evaluated. The results indicated that low-fat chicken sausages (D, G) exhibited superior protein characteristics, with protein contents of 22.15 g/100g and 22.07 g/100g and digestibility rates of 76.44% and 73.23%, respectively, alongside favorable textural properties. A total of 32 characteristic volatile flavor compounds were identified using Headspace Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS), with 4-vinylguaiacol being identified as the primary key volatile flavor compound in the commercially available nominal high-protein meat products, and (E,E)-2,4-nonadienal in the nominal high-energy meat products. Multivariate correlation analysis revealed negative correlations between the protein digestibility of commercially available meat products and protein content, carbohydrate content, and energy levels. In conclusion, low-fat chicken sausages possess the advantages of high protein content and high digestibility, while pork luncheon meat cans (inferred from the provided text to represent the high-energy category not detailed with specific results in this abstract) are characterized by higher energy content but also higher fat content. The findings of this study provide data support and theoretical references for the research and development of specialized meat products.
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The fermentation process of Polygonatum sibiricum–Rosa roxburghii Tratt enzyme was optimized, and its functional components, antioxidant activity, and in vitro digestive characteristics were evaluated, with the aim of providing a reference for the development of homology of medicine and food products. Using Polygonatum sibiricum and Rosa roxburghii Tratt as raw materials and yeast and lactic acid bacteria as fermentation strains, optimization of time, temperature, inoculation amount, and sugar content was performed through single-factor and response surface methodology, with total phenolic content and sensory score as comprehensive indicators. Under the optimal conditions, the enzyme and its freeze-dried powder were prepared. Total acid, total phenols, total sugar, total flavonoids, pH value, and SOD enzyme activity were measured. The scavenging rates of DPPH·, ABTS·, ·OH, and O??· were determined. In vitro simulated digestion analysis was conducted on the freeze-dried powder. The optimal process parameters were determined as follows: time 66 h, temperature 34 °C, inoculation amount 4.8%, and sugar content 4%. Under these conditions, the enzyme had a sensory score of 93, total acid of 8.64 g/100mL, total phenols of 1.00 mg·mL-1, total sugar of 1.12 mg/100mL, total flavonoids of 0.072 mg·mL-1, and a pH of 3.12. SOD activity was 83.67 U·mL-1. The scavenging rates for DPPH·, ABTS·, ·OH, and O??· were 50.85%, 78.96%, 81.48%, and 77.12%, respectively, indicating significantly enhanced antioxidant activity.The freeze-dried powder exhibited total acid of 9.36 g/100mL, total phenols of 1.75 mg·mL-1, and total sugar of 3.15 mg/100mL, which complied with the industry standard (QB/T 5760-2023). In vitro digestion revealed that the total flavonoid content increased by 56.29% during gastric digestion and by 42.85% during intestinal digestion.This study successfully optimized the fermentation process for Polygonatum sibiricum–Rosa roxburghii Tratt enzyme. The product was rich in functional components, exhibited significantly enhanced antioxidant activity, and provides a basis for developing functional products from medicinal and edible homologous plants.
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To develop high-quality plant protein-animal protein composite products, glycosylation modification on chickpea protein isolate (CPI) through heat induction was conducted to investigate the effects of adding different mass fractions (1%, 5%, 10%) of CPI on the gel properties of myofibrillar protein (MP). The results indicated that the addition of CPI significantly reduced the whiteness value and cooking loss rate of MP, significantly increased the binding amount of bromocresol blue, and increased the amount of weakly bound water (T22) in the water distribution while reducing the amount of free water (T23). The effect was more pronounced especially after the CPI underwent glycosylation. At the 10% addition level of glycosylation CPI, the cooking loss rate of the MP gel was decreased by 43.98% compared to the MP gel without CPI addition, the binding amount of bromophenol blue was increased by 49.98%, the red feature of the pseudo-color image was more obvious, and the laser confocal microscopy (LSCM) revealed that the microstructure of the gel was more dense. Furthermore, the addition of CPI significantly reduced the gel properties of MP (P<0.05). However, the effect of glycosylated CPI on the gel properties of MP was significantly better than that of the unglycosylated CPI. Dynamic rheology showed that the gel elasticity of all samples was increased significantly, indicating that the gelation of MP-CPI composite system was enhanced. In conclusion, glycosylated CPI was more conducive to improving the performance of MP gel, providing a theoretical basis for the further development of new plant protein-animal protein composite systems.
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Li Jiaojiao, Xu Wen, Han Yalan
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Exosomes are nanoscale (with a diameter of approximately 30-150 nm) lipid bilayer membrane vesicles secreted by cells, which are rich in various biologically active substances, including proteins, nucleic acids, lipids, and small molecules. In recent years, plant exosome-like nanovesicles (PENs) from food and medicinal plants have become a research hotspot in the biomedical field due to their excellent biological activity, good biocompatibility, and potential therapeutic applications. This article reviews the research progress of exosomes from food and medicinal plants, summarizes their extraction and identification methods, analyzes the physiological activities of common mi RNA in PENs, and summarizes the current research on the efficacy of exosomes from food and medicinal plants, with the aim of providing a reference for the research on exosome resources from food and medicinal plants.
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GAO Wanheng, WANG Yuxiao, SUN Xin, ZHANG Rentang
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Peach kernel, a dual - purpose food and medicinal material, is rich in nutrients and bioactive components. It contains unsaturated fatty acids, proteins, flavonoids, phenylpropanoids, and cyanogenic glycosides, which endow it with anticoagulant, anti - atherosclerotic, antioxidant, and anti - tumour activities. However, the presence of amygdalin in peach kernel restricts its extensive application in the food industry due to toxicity and bitterness. This review systematically examines the main components and bioactivities of peach kernel, discusses amygdalin's toxicity and removal methods, and highlights advances in traditional processing and modern detoxification technologies like ultrasound, fermentation, and microwave. The goal is to provide a basis for the deep processing and application of peach kernel, promoting its innovative use in functional foods.
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guanwenying, zhengzixuan, mengxianghui, guoci, wangrui, songyutong
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With the development of economy and society, the shift from monotonous dietary habits to diverse eating patterns has increasingly burdened intestinal systems, leading to a yearly rise in patients with chronic inflammatory bowel disease (IBD). As a complex inflammatory disorder, the occurrence and progression of IBD are closely associated with metabolic reprogramming. Dysregulated lipid metabolism has been proven to play significant roles in IBD pathogenesis, not only affecting intestinal barrier function but also mediating inflammatory responses through regulating immune cell activation, inflammatory cytokine release, and oxidative stress levels. In recent years, natural flavonoids have attracted extensive attention due to their widespread presence in foods and their excellent anti-inflammatory, antioxidant, and metabolic regulatory properties. Studies indicate that natural flavonoids can influence the progression of intestinal inflammation by regulating lipid metabolism factors, improving fatty acid metabolic pathways, and maintaining cholesterol homeostasis. However, the specific mechanisms by which natural flavonoids affect IBD through lipid metabolism reprogramming remain to be thoroughly investigated. This review summarizes the mechanistic roles of lipid metabolism reprogramming in IBD, explores the potential value of natural flavonoids in lipid metabolism regulation, and analyzes their possible mechanisms in alleviating IBD through metabolic reprogramming, aiming to provide new research perspectives and scientific evidence for dietary interventions in IBD management.
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Abstract:
Garlic is a common medicinal and edible plant. It is still an organism with life activities after harvest. It is prone to quality deterioration such as germination, browning, softening and decay during storage, which in turn leads to nutrient loss and even serious economic losses. Therefore, taking certain preservation measures, such as low temperature, controlled atmosphere, coating and other methods can effectively slow down the physiological activity of fresh garlic, reduce the respiratory intensity, so as to maintain its nutrients and achieve the purpose of storage and preservation ; in addition, the analysis of the quality of garlic by transcriptome and metabolomics analysis methods can more accurately grasp the quality changes of garlic. This paper comprehensively summarized the physiological changes and quality deterioration of fresh garlic during post-harvest storage, and systematically reviewed the research progress of the application and analysis methods of post-harvest quality preservation technology of fresh garlic, so as to provide theoretical reference for the development of high-quality products and industrial quality and efficiency of fresh garlic in the future.
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Abstract:
To screen for excellent strains suitable for sauerkraut fermentation, 19 lactic acid bacteria were isolated and purified from traditional sauerkraut in Guizhou. Firstly, a preliminary screening was carried out based on acid production capacity and growth conditions, and then a secondary screening was carried out based on the nitrite degradation ability, acid tolerance, viscosity production and hydrogen sulfide production properties. The results showed that the overall performance of the strain RS11 exhibited the best: its nitrite degradation rate was 98.8%, it exhibited optimal tolerance at pH 3.50, and produced neither viscosity nor hydrogen sulfide. Safety evaluation showed that RS11 had no hemolytic activity; showed tolerance to streptomycin and kanamycin, showed moderate sensitivity to tetracycline, vancomycin and erythromycin, and was sensitive to chloramphenicol, ampicillin and gentamicin. It was identified as Lactiplantibacillus plantarum through 16S rDNA sequencing. It underwent homolactic fermentation, utilized all tested carbohydrates, exhibited rapid growth and acid production: It entered the logarithmic growth phase within 2 h, reached the stationary phase by 12 h, and reduced the pH to 3.98 within 12 h. The inoculation and fermentation results showed that compared with traditional natural fermentation, the fermentation cycle can be shortened from 7 days to 2 days by using RS11, and the peak nitrite content during the fermentation process is only 0.62 mg·kg-1. In summary, the local Lactobacillus plantarum RS11 screened from the traditional sauerkraut fermentation system has excellent fermentation characteristics and safe regulation functions, and is an excellent strain suitable for sauerkraut production.
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Deng Xiuli, Ren Ziyan, Song Di, Yang Xiangzheng, 贾连文
Abstract:
Abstract: In order to investigate the effects of the synergistic treatment of low temperature (0 ± 1°C), ozone (O3) fumigation and gas-conditioned packaging(MAP) on the postharvest quality of fresh American ginseng, the experiment was conducted using 0.5 × 10-6 O3 fumigation for 30min in combination with four gas-conditioned packaging materials (IE3900-MY, IE3900-L400, IE3900-MK10 and L400 PBAT-HP101), which PE group was used as the control. The preservation quality was comprehensively evaluated by multi-dimensional indexes (appearance quality, CO2 and O2 content in the bag, water loss rate, spoilage rate, antioxidant enzyme activity, saponin content and glycoside content). The results showed that the treatment with O3 fumigation and L400 PBAT-HP101 packaging led to significantly delay on the quality deterioration. on the 120th day of storage, the water loss rate decreased by 1.19% and the decay rate decreased by 7 times. The treatment with O3 fumigation and IE3900-MK10 packaging resulted in the antioxidant defense system and the activities of antioxidant enzymes were activated, such as PAL, SOD and CAT, were increased by 13.39%, 5.19% and 11.16%, respectively. Additionally, the treatment with O3 fumigation with IE3900-MY packaging and the treatment with IE3900-L400 packaging regulated CO2 and O2 levels, reducing CO2 content by approximately 23.85% and increasing O2 content by 13.24% compared to the PE group. Furthermore, the treatment with O3 fumigation with L400 PBAT-HP101 packaging was shown to regulate the saponin metabolism: after 120 d of storage, although the Rg1 content was reduced by 28.24%, the Re and Rb1 contents were increased by 23.44% and 52.46%, respectively. In conclusion, the treatment with O3-MAP synergistic technology was demonstrated to prolong the storage period by regulating enzyme activity and saponin homeostasis, and the treatment with O3 fumigation and L400 PBAT-HP101 was identified as the the most effective in preserving the intrinsic quality and saponin compositions of fresh American ginseng. The results of this study can provide a theoretical basis and technical support for the green preservation of high value-added traditional Chinese medicinal materials.
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Abstract:
To optimize the extraction process of Congrong Zaoren Wumei Beverage (composed of Cistanche deserticola, Ziziphi Spinosae Semen, and Mume Fructus) and evaluate its sleep-improving effects, an HPLC method for the simultaneous determination of echinacoside, verbascoside, spinosin and citric acid was established. Using the content of these four compounds and polysaccharides as evaluation criteria, the extraction process for the Congrong Zaoren wumei Beverage (composed of Cistanche deserticola, Ziziphi Spinosae Semen, and Mume Fructus) was optimized through orthogonal experiments, followed by validation and scale-up trials. The sleep-improving effects of the extract were investigated in mice using direct sleep tests, open-field tests, subthreshold dose sodium pentobarbital sleep tests, and sodium pentobarbital sleep latency tests. The results demonstrated that the optimal extraction conditions for the Congrong Wumei Zaoren beverage extract were an extraction temperature of 100 ℃, a solid-to-liquid ratio of 1:12 (g·mL-1), and an extraction time of 2 hours. It was found that continuous administration of the extract for 30 days did not induce direct sleep effects in mice but significantly alleviated anxiety in the open-field test, indicating a certain sedative effect. The extract enhanced the sleep-inducing effects of sub-threshold doses of sodium pentobarbital (sleep rates for low, medium, and high doses were 33.33%, 41.67%, and 50.00%, respectively) and significantly shortened the sleep latency induced by sodium pentobarbital (sleep latencies for low, medium, and high doses were 22.77, 22.18, and 14.93 minutes, respectively). This study optimized the extraction process for Congrong Zaoren Wumei Beverage and demonstrated its sleep-improving effects, providing a scientific foundation for developing sleep-enhancing products derived from Cistanche deserticola.
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Pan Xiang, Gu Zhenglong, Zhou Feibai
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Mitochondria are major cellular energy donors and immunoregulatory centers. This study selected nine representative components of Gardenia, including geniposide, genipin, crocetin I, etc., and used HEK293T-mtKeima and HeLa-mtKeima cells as tools to conduct a preliminary screening of these components, focusing on their pro-mitophagy activity. The results showed that genipin exhibited the strongest pro-mitophagy activity in both cell lines, with the proportion of activated mitophagy reaching 78.91±1.63% and 18.96±3.86%, respectively. It is therefore considered a promising active substance for protecting mitochondrial function. Further investigation focused on genipin to explore its dose-response relationship with respect to mitophagy. The results demonstrated that genipin could activate mitophagy in both cell lines in a dose-dependent manner without causing cellular damage. At a concentration of 40 μM, its effect was even significantly stronger than that of the positive control, activating mitophagy in over 80% of the cells. Using THP1 cells as a tool, the dose-response relationship of genipin on mitochondrial function was systematically evaluated. Incubation with 50 μM genipin significantly increased mitochondrial membrane potential to 1.15 times that of the control group. Additionally, genipin also dose-dependently increased mitochondrial reactive oxygen species (ROS), which may be related to its promotion of energy metabolism. A preliminary evaluation of genipin"s anti-inflammatory capacity was conducted in THP1-ASC-GFP cells. The results showed that genipin could significantly reduce the number of ASC specks, and this effect was concentration-dependent. These findings indicate that genipin can modulate mitochondrial function and possesses anti-inflammatory properties.
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Study on Changes of Volatile Flavor Substances and Microbial Communities in Citri Reticulatae Pericarpium Under Different Years and Microbial Inoculation
HE Huijun, ZHONG Ruimin, XU Yantao, WANG Weibi, LIANG Zhihang, LIANG Yuxiang, ZHANG Deming, XIAO Zijun
Abstract:
To investigate the effects of different aging years (0, 1, 2, 3, 8, and 16 years) and inoculation with three fungal strains on the bioactive substances and microbial community of Citri Reticulatae Pericarpium, the strains used were Cladosporium perangustum CP16-M1, Aspergillus versicolor CP16-M2, and Penicillium brocae CP16-M4.GC-MS and high-throughput sequencing were used to analyze total flavonoids, volatile compounds, and quality-related microorganisms in the samples. The results showed that the 8-year-aged sample was a critical period for total flavonoid accumulation. Terpene D-limonene was the main volatile component, and a total of 40 compounds including alcohols and phenols were identified.The 16-year-aged sample contained 30 volatile components, among which L-carvone (2.36%) might be the material basis for the "minty aroma" of aged Citri Reticulatae Pericarpium. After inoculation with CP16-M2 and CP16-M4, the total flavonoid content was significantly higher than that in the control group (P < 0.05). Inoculation with the three strains increased the number of volatile components, and CP16-M4 increased the content of methyl N-methylanthranilate—a unique component of Citri Reticulatae Pericarpium to 37.91%..The abundance of Xeromyces increased with aging time, reaching 95.82% in the 16-year-aged sample. Clavispora, the dominant fungus in the fresh sample (50.37%), showed the greatest difference from samples of other years. After inoculation with the three strains, the dominant genera were Hanseniaspora (44.54%), Clavispora (34.74%), and Xeromyces (33.35%), respectively. Penicillium and Aspergillus showed a strong positive correlation with D-limonene and 3-carene, respectively (P < 0.001). In conclusion, there is a correlation between the volatile components and microbial community. Inoculation with the three strains isolated from 16-year-aged Citri Reticulatae Pericarpium can alter the microbial community, providing theoretical support for elucidating the aging mechanism and directional regulating the quality.
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Analysis of Physical and Chemical Characteristics and Quality Evaluation of Commercially Available Old Duck Soup
Zhou Liang Liang, Wang Heng Peng, Zhang Tang Lei, Ji Yang, Gao Zi Wu, Meng Xiang Ren
Abstract:
Old duck soup combines traditional flavor with consumption convenience and holds high economic value in the ready-to-eat food market. However, its quality evaluation still lacks multidimensional technical support, and a systematic assessment standard has not yet been established. In this study, commercial old duck soup samples from three brands (WJ, WH, and SC) were analyzed using a colorimeter, electronic tongue, electronic nose, texture analyzer, and gas chromatography–mass spectrometry (GC–MS) to systematically investigate differences in color, taste, flavor, texture characteristics, and volatile compound composition. Correlation and principal component analyses were further applied to construct a comprehensive evaluation model for the edible quality of old duck soup. The color difference results showed that the yellowness (b* value) of WH (22.58) and SC (22.12) was significantly higher than that of WJ (19.39). Electronic tongue analysis indicated that WH exhibited the highest umami response value (7.09). Texture analysis revealed that the duck meat in SC had the greatest hardness (7136.64 g) and chewiness (2709.66 g). GC–MS combined with odor activity value (OAV) analysis showed that 2-methyl-3-hepten-2-one and trans-2,4-decadienal were the major odor-active compounds contributing to aroma. Sensory evaluation demonstrated that WH achieved the highest score (78.67), significantly exceeding the other two groups (P<0.05). Correlation and principal component analyses indicated that color, mouthfeel, aldehyde compounds, saltiness, and elasticity were the key indicators influencing the edible quality of old duck soup. Based on these findings, a comprehensive evaluation equation (F= 0.50F? +0.50F?) was established, with the calculated overall score of WH (0.55) being the highest. The comprehensive evaluation system established in this study effectively simplified the detection indices and provided a convenient and efficient quality assessment method for industrial production.
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Protective Effect of Resveratrol on Hydrogen Peroxide-Induced Oxidative Damage in Mesenchymal Stem Cells
Zhang Yujia, Liu Chengqi, Zhang Huitu, Wang Haikuan
Abstract:
The protective effects and possible mechanisms of resveratrol on hydrogen peroxide (H2O2)-induced oxidative injury in mesenchymal stem cells were investigated. In this study, the half inhibitory concentration (IC50) of mesenchymal stem cells treated with H2O2 for 24 h was determined by the CCK-8 method, and an oxidative injury model was established based on this concentration. The experiment was divided into a normal group, a model group (500 μmol·L-1 H2O2), a positive control group (vitamin C), and resveratrol low- (25 μmol·L-1), medium- (50 μmol·L-1), and high-dose (100 μmol·L-1) groups. The results showed that compared with the model group, a more pronounced effect was observed with medium- and high-dose resveratrol pretreatment, as both the relative apoptosis rate and relative reactive oxygen species levels of mesenchymal stem cells were significantly reduced, with relative apoptosis rates of 4.66 and 3.01, and relative reactive oxygen species levels of 6.23 and 4.39, respectively (using the normal group as the reference, with its value set as 1). In addition, the contents of superoxide dismutase (SOD) and glutathione (GSH) were increased, and the content of malondialdehyde (MDA) was decreased; the expression levels of antioxidant-related genes (Nrf2, NQO1, and HO-1) were upregulated. In conclusion, H2O2-induced oxidative injury in mesenchymal stem cells was effectively alleviated by resveratrol pretreatment, and the mechanism may be closely associated with the activation of the Nrf2 signaling pathway and the enhancement of endogenous antioxidant capacity. This study provides a theoretical basis for resveratrol in improving the survival rate and therapeutic efficiency of mesenchymal stem cell transplantation.
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Exploring the Changes in Gut Microbiota and Metabolites of Drosophila under Benzalkonium Chloride Exposure Based on 16S rRNA Sequencing and Metabolomics
Chong CHEN, 张建强, 汪晓纯, 代聪聪, 曹荣安, 宋晨龙, 刘红艳, 申宝堂
Abstract:
To systematically elucidate the effects of long-term, low-dose exposure to benzalkonium chloride (BAC) on gut microbiota composition and metabolic homeostasis, Drosophila melanogaster W1118 was employed as the model organism. Acute and chronic toxicity assays were conducted, combined with 16S rRNA sequencing and non-targeted metabolomics analyses. The results showed that the lethal effects of BAC exhibited clear dose- and time-dependent characteristics; under acute exposure, the 48 h median lethal concentration (LC50) was determined to be 0.54%. In chronic exposure, the survival rate of the 1/10 LC50 treatment group was reduced to 70% from day 9 onward.16S rRNA sequencing revealed that gut microbial structure was significantly perturbed by BAC exposure, with Firmicutes decreasing from 16.33% to 5.93%, Bacteroidota increasing from 0.04% to 0.61%, and Proteobacteria increasing from 83.57% to 91.19%. Metabolomics analysis identified 386 significantly altered metabolites (137 upregulated and 249 downregulated), mainly involved in purine metabolism, amino-acid biosynthesis and metabolism, and glycerophospholipid metabolism. Correlation analysis further indicated that differential bacterial taxa such as Proteobacteria and Bacteroidota were closely associated with key metabolites including AMP, ADP, and glutamate.In summary, long-term low-dose BAC exposure was found to markedly disrupt the gut microbial community and metabolic network of fruit flies, thereby disturbing core physiological processes such as energy conversion, cell proliferation, and membrane-lipid metabolism. This study provides an important reference for the food safety risk analysis and toxicity assessment of quaternary ammonium compounds.
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Sodium Selenite Inhibits the Proliferation and Migration of KYSE-150 Esophageal Squamous Cell Carcinoma Cells via Ferroptosis
song ruxin, 李芳, 王普, 刘俊梓, 张睿
Abstract:
To investigate the activity and mechanism of sodium selenite (Na?SeO?) in inhibiting the KYSE-150 esophageal squamous cell carcinoma cells. Morphological observation, cell proliferation inhibition assay, wound healing assay, and Transwell assay were employed to evaluate the inhibitory effects of Na?SeO? on KYSE-150 cell proliferation and migration. Transcriptome sequencing was performed to identify the main mechanism mediating this inhibition. The effects of Na?SeO? on the contents of Reactive Oxygen Species (ROS), Fe2?, Malondialdehyde (MDA), and Glutathione (GSH) in cells were analyzed, and the impact on subcellular structures was observed by transmission electron microscopy. The results showed that Na?SeO? exhibited significant activity in inhibiting the proliferation and migration of KYSE-150 cells. After 24 h of high-concentration treatment, the proliferative activity was only 50.89% of that in the control group. Transwell assay results indicated that the number of cells passing through the chamber in the high-concentration group at 24 h of treatment was 15.38% of that in the control group; wound healing assay showed that the healing rate of the 10 μmol·L?1 group at 24 h was 34.22% of that in the control group. Transcriptome sequencing results revealed that differentially expressed genes were enriched in the ferroptosis signaling pathway. Cells exhibited iron-dependent ROS accumulation, with Fe2? and ROS levels in the highest concentration group reaching 2.57-fold and 15.81-fold those of the control group, respectively. Additionally, MDA content was increased (8.93-fold of the control group), while GSH content was decreased (0.39-fold of the control group), and subcellular structures showed a certain degree of damage. Whereas the anticancer effect of Na2SeO3 can be attenuated by Fer-1. In conclusion, Na?SeO? can induce imbalance of the intracellular redox system and damage to subcellular structures, thereby inhibiting the proliferation and migration of KYSE-150 cells via the ferroptosis pathway. This study provides an application prospect for the prevention and treatment of tumors.
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Screening of Prebiotics for Alistipes indistinctus and Verification of Synbiotic Effects
WANG Tianyi, XU Yingxi, YANG Huanshuai, ZHU Shanshan, LI Linsha, WANG Xinyi, LIAO Siping, LIU Yan, 胡丽娜, XIA Min
Abstract:
To screen prebiotics that promote the growth of Alistipes indistinctus (A. indistinctus) and evaluate their synbiotic effects on improving gut barrier function, this study employed an in vitro fermentation system to investigate a range of candidate prebiotics, including Inulin, Resistant Starch, Maltodextrin, β-glucan, Fructooligosaccharides (FOS), Isomaltooligosaccharides (IMO), and Xylooligosaccharides (XOS). Low-degree polymerized XOS was identified as the optimal prebiotic based on its growth-promoting effects. Subsequently, liquid chromatography-mass spectrometry (HPLC-MS) was applied to analyze the metabolic characteristics of XOS with different degrees of polymerization. In a mouse model, the gut colonization ability of A. indistinctus and its effects on the expression of colon barrier proteins (ZO-1, Occludin, MUC-2) were evaluated through oral gavage of A. indistinctus+XOS, and fluorescence in situ hybridization (FISH) was used to observe the attachment of the bacteria to the intestinal mucosa. In LPS-induced Caco-2 cell models, the effects of this combination on bacterial adhesion and barrier repair were examined. The results indicated that XOS was the most effective prebiotic for enhancing the growth and metabolic activity of A. indistinctus among all tested prebiotics, with various degrees of polymerization being efficiently utilized. In the mouse model, the A. indistinctus+XOS group exhibited prolonged gut colonization time compared to the A. indistinctus-only group, with a 43.26% and 21.12% increase in ZO-1 and MUC-2 protein expression, respectively, and an 118.75% increase in bacterial adhesion to the intestinal mucosa. In the Caco-2 model, this combination significantly reduced LPS-induced increases in barrier permeability and restored barrier protein levels to approximately 70.83% of the control group. In conclusion, XOS is an optimal prebiotic for promoting the growth and gut colonization of A. indistinctus. The A. indistinctus+XOS combination shows significant synbiotic potential in enhancing gut barrier function, providing a theoretical basis and experimental foundation for the development of functional foods and microbiological formulations.
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Changes in Post-Harvest Quality and Antioxidant Activity of Blueberries Treated with Bacillomycin D
yufulong, weihongmei, zhailigong, yangjianting, zhaoyanyan, 张献领, fengyanhui, weizhaohui
Abstract:
Bacillomycin D (BD) is an antibacterial lipopeptide derived from Bacillus bacteria. To investigate its application in post-harvest preservation of blueberries, "Huaxiang" blueberries were used as experimental material and concentrations of 8, 16, and 32 μg were applied. A 32 μg/mL BD immersion treatment was administered to the blueberries, which were then stored at 28°C. Changes in spoilage rate, weight loss rate, firmness, free radical scavenging capacity, and antioxidant enzyme activity were measured every 2 days. It was found that, compared to the control group (CK), the 32 μg/mL BD treatment significantly reduced the spoilage rate and weight loss to 20.00% and 2.09%, respectively, by the end of storage. Meanwhile, the 16 μg/mL BD treatment demonstrated superior effects in maintaining fruit quality, delaying decreases in blueberry firmness and soluble solids content. The BD-treated group exhibited total phenolic, total flavonoid, and anthocyanin contents of 1.59, 0.16, and 0.73 mg·g?1, respectively, during the later storage period. Superoxide dismutase (SOD) and catalase (CAT) activities were 50.66 and 5.10 U·g?1, respectively, significantly higher than those of the control group, while polyphenol oxidase (PPO) activity was 127.8 U·g?1, lower than the control group’s 188.64 U·g?1. In summary, it was concluded that BD treatment effectively regulates antioxidant content and related enzyme activities, significantly delays post-harvest physiological aging in blueberries, and enhances storage quality, providing theoretical support for the application of BD in blueberry post-harvest preservation.
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Preparation and Characterization of Crude Pumpkin Peel Polysaccharides/Chitosan Composite Films
Abstract:
Pumpkin peel waste was targeted for high-value utilization in this study, with the aim of developing edible packaging materials of optimized performance. Crude polysaccharides (PP) were extracted from pumpkin peel waste, followed by the determination of their content and characterization of structure. Subsequently, composite films were fabricated via the solution casting method by blending chitosan with PP at different addition levels, and the law of performance regulation was investigated. The total sugar content of PP was determined to be 62.63 wt.% , with a polysaccharide purity of 52.1 wt.%. The presence of proteins and other minor components in PP was confirmed by ultraviolet spectroscopy analysis. With increasing PP addition, the thickness and solubility of the composite films were significantly increased, reaching maximum value of 23 μm and 56.32 wt.%, respectively, while the moisture content was reduced to a minimum of 15.6 wt.%. In contrast, the water vapor permeability of films was first decreased and then increased, reaching a minimum value of 15.63 g·mm·m-2·d-1·kPa-1 at a PP addition of 40 wt.%, which corresponded to the most compact film structure. Regarding mechanical properties, when the PP addition was increased to 60 wt.%, the tensile strength of the composite film was maximized at 45.1 MPa; meanwhile, the elongation at break at a PP addition of 20 wt.% was reached an approximately threefold increase compared to that of the pure chitosan film. Structural and thermal analyses confirmed that hydrogen bonds were formed between PP and chitosan, leading to the disruption of the ordered crystalline structure of chitosan and alterations in the thermal stability of the composite films. Based on the requirements of food packaging processing and application, 60 wt.% PP loading serves as the optimal ratio for the composite film. At this ratio, the film exhibits excellent flexibility, thermal stability and barrier properties, which can meet the requirements of fresh-keeping packaging for fresh food, thus providing a novel approach for the high-value utilization of pumpkin peel.
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Effects of Different Activated Carbons on Decolorization, Debittering, and Bioactivity of Wheat Protein Hydrolysate
sunqicheng, wangyuanpeng, panlong
Abstract:
To elucidate the differential regulatory effects of various activated carbons on the quality of wheat gluten hydrolysate, this study compared the treatment efficacy of five activated carbons (TX-108 to TX-369) under fixed conditions (dosage of 2 wt.%, 50 °C, 30 min). Physicochemical and spectroscopic analyses revealed that the different activated carbons exhibited significant functional selectivity. Specifically, TX-108 displayed the highest decolorization rate (76.63%) and removal efficiency of aromatic amino acids. TX-369 demonstrated the optimal debittering effect (46.15%), whereas TX-325 achieved the highest peptide retention rate (81.06%). Although the adsorption process led to an overall decline in antioxidant activity (particularly hydroxyl radical scavenging ability), it resulted in a targeted reshaping of enzyme inhibitory activities: TX-108 and TX-325 significantly enhanced the inhibition rates against α-amylase and α-glucosidase, respectively. Ultraviolet and infrared spectroscopy confirmed that the activated carbons primarily removed chromophores and aromatic amino acids via physical adsorption without disrupting the peptide backbone. These findings indicate that in practical applications, the selection of activated carbon types should be based on specific objectives such as decolorization, debittering, or functional retention. This study provides a theoretical basis for optimizing decolorization/debittering processes and the targeted preparation of functional peptides from plant protein hydrolysates.
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Comparative Analysis of Key Nutritional Components and Microstructure of Dagu Chicken Soup Under Different “Huohou” Conditions
Abstract:
To optimize the stewing process for Dagu chicken soup, the effects of four heating methods—rapid boiling over high heat, moderate simmering over medium heat, slow stewing over low heat, and gentle simmering over minimal heat—were systematically evaluated with respect to the nutritional composition and microstructure. Key nutritional components, including crude protein, crude fat, soluble protein, oligopeptides, and purines, were determined. These analytical measurements were integrated with microstructural observations conducted using confocal laser scanning microscopy and scanning electron microscopy, and were further complemented by a comprehensive sensory evaluation. The results indicated that soup prepared with slow stewing over low heat contained the highest levels of crude protein (1.52 g/100 g), oligopeptides (1.57 mg·mL-1), hypoxanthine (29.31 mg·mL-1), adenine (20.40 mg·mL-1), and xanthine (8.58 mg·mL-1). A significantly higher crude fat content (1.48 wt.%) was found in the group subjected to gentle simmering over minimal heat. However, superior overall quality was demonstrated by the process of moderate simmering over medium heat. This method was found to yield the highest contents of total sugars (0.05 mg/100 g) and soluble protein (7.68 mg·mL-1), and was also associated with relatively lower purine content and the lowest degree of lipid oxidation (TBARS value: 0.039 mg MDA·kg-1). Microscopic analysis revealed that the fat particles in the soup prepared by moderate simmering over medium heat were fine, uniformly distributed, and formed a stable system. The superiority of this process was further confirmed by sensory evaluation, where it received the highest scores for taste and morphology. Based on these findings, moderate simmering over medium heat is established as the recommended process for producing high-quality Dagu chicken soup, thereby providing a theoretical foundation for its industrial-scale production.
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Exploring the Alleviating Effect of Noni Fruit Polysaccharides on Insulin Resistance in High-fat Diet Mice Based on Gut Microbiota
吴小勇, 吴子博, 陈志扬, 何绿艳, 梁家怡, 郑传进, 王志江
Abstract:
In order to investigate the effect and its possible mechanisms of noni fruit polysaccharide (NFP) intervention on glucose metabolism in mice fed with a high-fat diet (HFD). 30 male C57BL/6 mice were employed to an 8-week experiment, and the glucose metabolism-related indicators and the intestinal microbiota in the cecum of mice were analyzed and compared in this study. The results showed that compared with the normal control group, the fasting blood glucose (FBG) in mice of the Model group increased by 41.38%, 50.55%, 54.44%, and 42.45% respectively in the 2nd, 4th, 6th, and 8th weeks. The glucose tolerance of mice in the Model group was also damaged to some degrees. While supplementing 200 mg/kg of NFP could alleviate the increase in FBG and the damage of glucose tolerance caused by HFD. Furthermore, compared with the Model group, the insulin resistance index and glycated serum protein content in mice of the NFP group decreased significantly by 19.03% and 22.26% respectively (P < 0.05). Gut microbiota analysis indicated that the NFP intervention suppressed the HFD-induced increases in relative abundance of Faecalibaculum, Dubosiella, Lachnospiraceae_UCG-006, and norank_f_erysipelotrichaceae. Spearman correlation analysis revealed positive correlations between Lachnospiraceae_UCG-006, norank_f_erysipelotrichaceae, and Faecalibaculum with IR index, while negative correlations were observed for norank_f_muribaculaceae and Akkermansia with IR index. In conclusion, this study suggests that HFD-induced insulin resistance in mice was closely related to the disruption of the intestinal microbiota. NFP could alleviate insulin resistance by regulating the intestinal microbiota. This research provides an important reference for the study and development of related functional foods or drugs.
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Extraction of Piper Betel Leaf ( Piper betel L. ) Pectin and Evaluation of Its Anti Aging and Whitening Effects on Skin
shen cong hui, zhang kai, xie xiao ceng, chen qi geng, xie xi, 王蓉, song yan ting, zhang ying xia, hu wen ting
Abstract:
Piper betel leaf pectin was extracted via a cellulase-assisted ultrasound-acid method, and its potential for anti-skin photoaging and whitening was evaluated. The extraction process was optimized by combining single-factor experiments and response surface methodology. The free radical scavenging capacity and inhibitory activities against tyrosinase and hyaluronidase were investigated using free radical scavenging assays and enzyme inhibition experiments. A senescence model was established by UVB irradiation of HaCaT cells, and the anti-skin photoaging effects were evaluated via cell viability assay and senescence-associated β-galactosidase staining. The whitening effect and biosafety were assessed using zebrafish larva exposure tests. The results showed that the optimal conditions for cellulase assistance were as follows: enzyme addition amount 3.0 wt.%, enzymatic hydrolysis time 119 min, and temperature 60?℃, under which the actual yield of pectin reached 7.58±0.21%. At a concentration of 8 mg·mL?1, Piper betel leaf pectin exhibited scavenging rates of 51.48% and 62.40% for DPPH and ·OH radicals, respectively. It also exhibited significant inhibitory activities on hyaluronidase and tyrosinase, with IC?? values of 7.84 mg·mL?1 and 10.43 mg·mL?1, respectively. The pectin was able to mitigate the decrease in HaCaT cell viability induced by UVB and reduce the proportion of SA-β-gal-positive cells. When the mass concentration of Piper betel leaf pectin was 150 μg·mL?1, the relative melanin percentage and relative tyrosinase activity of B16-F10 cells decreased to 74.06% and 75.69% of the control group, respectively. In zebrafish larvae treated with 3 mg·mL?1 Piper betel leaf pectin, the in vivo relative percentage of melanin and tyrosinase activity were reduced to 60.52% and 64.50% of the control group, respectively, with no toxicity or irritation observed. In conclusion, the Piper betel leaf pectin extracted by the enzyme-assisted ultrasound-acid method exhibits anti-skin photoaging and whitening effects, is mild and safe, and holds promise for development as a novel food-grade natural skincare ingredient.
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The Potential and Mechanisms of Dietary Bioactive Substances in the Prevention and Treatment of Metabolic Dysfunction-Associated Steatotic Liver Disease
Zhaolingyun, 冯映雪, 贺佳诺, 张阳, 刘圆圆, 任哲, 李叶帆, 李志栩, 刘洪伟
Abstract:
Metabolic dysfunction-associated steatotic liver disease (MASLD) has become the most prevalent chronic liver disease worldwide. Its continuously rising incidence poses a severe challenge to global public health systems. MASLD is closely associated with metabolic syndromes such as obesity and type 2 diabetes. Its pathological progression can evolve from simple steatosis to steatohepatitis, liver fibrosis, and even cirrhosis and hepatocellular carcinoma. Given the current scarcity of specifically approved drugs, lifestyle interventions, particularly dietary modification, are crucial for early prevention and management. The concept of "food as medicine" provides a new perspective, suggesting the use of bioactive substances abundant in daily diets to intervene in the onset and progression of MASLD. This review aims to systematically summarize recent research on the potential and molecular mechanisms of dietary-derived bioactive substances—including polyphenols, dietary fibers and prebiotics, unsaturated fatty acids, phospholipids and choline, and other compounds—in preventing and treating MASLD. It also discusses challenges in their application, such as bioavailability and dose-response relationships, and finally offers perspectives on future directions for functional food development.
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Simultaneous determination of isobutoxyquinoline and its metabolites in plant-derived foods by QuEChERS-HPLC-MS/MS method based on purification of nitrogen-doped carbon nanotubes purification
Abstract:
An analytical method based on a modified QuEChERS sample preparation technique combined with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed for the simultaneous determination of tebufloquin and its metabolite (tebufloquin-desacetyl) residues in plant-derived foods. Following extraction with a citrate-acetonitrile solution, the sample extract was purified using C18, PAX, and a novel adsorbent, XFM64 (nitrogen-doped multi-walled carbon nanotubes). Chromatographic separation was performed on a C18 column with a gradient elution of methanol and an aqueous solution containing 0.1% formic acid and 2 mmol·L-1 ammonium acetate. Detection was carried out in electrospray positive ionization (ESI+) and multiple reaction monitoring (MRM) modes, and quantification was achieved using a matrix-matched external standard method.Validation results in eight matrices including grape, cucumber, and pear demonstrated satisfactory performance: good linearity was observed for the target compounds (r2>0.9977), with limits of detection (LOD) ranging from 0.03 to 0.30 μg·kg-1 and limits of quantification (LOQ) from 0.10 to 1.00 μg·kg?1. At three fortified levels of 1.0, 2.0, and 10.0 μg·kg?1, the average recoveries ranged from 80.04% to 115.02%, with relative standard deviations (RSDs) between 0.76% and 13.37%. All performance indicators met the detection requirements for pesticide residues in plant-derived foods stipulated by regulations such as those of the European Union and Japan. This study provides a theoretical foundation for the import and export inspection of such pesticides in plant-derived foods in China.
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Improvement of Resistant Starch Content in Wheat Flour by Ultrasonic-hydrothermal Modification and Analysis of Dough Characteristics
Abstract:
In order to develop wheat flour with high resistant starch content and expand its application field, the technology of improving resistant starch content in wheat flour by ultrasonic-hydrothermal modification(Ultrasonic hydrothermal, UHT)was studied by screening test and optimization test, and the influence of the addition amount of UHT-WF on the powder quality, dough microstructure and rheological properties of premixed flour was analyzed. The results showed that the optimum preparation parameters of UHT-WF were as follows: wheat flour milk concentration 50 wt.%, ultrasonic time 29 min, ultrasonic power 300 W, ultrasonic temperature 40℃, hydrothermal time 5 h, hydrothermal temperature 90℃ and aging time 24 h. Under these conditions, The content of resistant starch in wheat flour increased from 7.64 wt.% to 23.93 wt.%. The peak area ratio of medium- and long-chain starches increases, while the gluten content decreases. With the increase of UHT-WF content, the farinograph index of dough decreased, the gluten holes became larger, the structure became loose, and the dynamic rheological properties showed a viscoelastic decline. UHT treatment effectively increased the content of resistant starch in wheat flour, and its dough characteristics changed in different degrees. When the UHT-WF addition exceeds 40 wt.%, it can be used as the main ingredient in flour products with lower gluten elasticity requirements, and can also be directly used as the raw material for staple food and non-staple food with high resistance starch, providing theoretical basis and technical support for developing flour products with low glycemic index.
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Research Progress on Mechanism of Spore Formation and Control Methods of Bacillus in Dairy Products
Abstract:
Bacillus, particularly in its spore form, exhibits exceptional resistance to extreme conditions such as high temperatures, desiccation, radiation, and chemical disinfectants. This resilience makes it one of the most difficult contaminants to control in dairy processing, severely restricting product quality and shelf life.. Due to limited understanding of sporulation mechanisms in previous studies, conventional control methods are insufficient to eliminate contamination risks at the source, highlighting the urgent need to develop more efficient and mild novel intervention technologies. In this context, recent years have seen notable progress in both spore detection and the development of innovative control strategies. On the one hand, detection systems based on emerging methods such as Surface-Enhanced Raman Spectroscopy (SERS) and Enzymatic Recombinase Amplification (ERA) have been gradually established, enabling rapid and highly sensitive detection of spores while addressing the drawbacks of traditional methods, including long detection time and susceptibility to matrix interference. On the other hand, novel non-thermal control technologies (e.g., ultrasound, high pressure, ion beam, and pulsed electric fields) combined with biological control strategies (such as bacteriocins and other microbial metabolites) have demonstrated superior inactivation efficacy, while better preserving the natural attributes of dairy products. This review summarizes research advances from the past decade regarding spore structure and formation mechanisms, their impacts on dairy quality and safety, rapid detection techniques, and multiple control strategies. The goal is to provide guidance for the precise management of Bacillus and their spores in dairy products and for ensuring food quality and safety.
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Structural Elucidation of a Novel Tadalafil Derivative in Food Matrix using HRMS Rapid Screening Combined with NMR Characterization
Xia Jintao, Huang Xiuxiu, Wu Wanqin, Zhu Songsong
Abstract:
To screen novel illegally added nafils in health food which claimed to have aphrodisiac effect, an analytical method combining rapid screening by high resolution mass spectrometry (HRMS) and characterization by nuclear magnetic resonance spectroscopy (NMR) was used for confirmation and detection of suspected samples. The sample to be detected was extracted with methanol/water, and diluted for rapid sampling and screening with HRMS. Further combined with the HRMS database and the characteristic fragment ions of abnormal peaks, the types of suspected compounds were confirmed. The reference standard of the suspected compound was separated by column chromatography, and its molecular structure was characterized by nuclear magnetic resonance spectroscopy. In the secondary mass spectrum of the suspected compound, the characteristic fragment ions with mass-to-charge ratio of 254.0932, 226.0984, 197.0714 and 169.0759, and the fragment ions with mass-to-charge ratio of 248.1080 and 121.0647 indicated that the suspected compound was a compound with oxygen atom leaving on the pepper ring of nortadalafil. Combined with the chemical shift value of 3.73 (3H, s) and the peak types in the 1H NMR spectrum as well as the peak intensity of chemical shifts of 129.31 and 114.03 in the 13C NMR spectrum, the novel illegally added compound was confirmed as desoxynortadalafil, which was verified by the ultraviolet spectrum. In this study, the content of desoxynortadalafil in food matrix was quantitatively analyzed by high-performance liquid chromatography. Furthermore, a fragmentation mechanism of nortadalafil and desoxynortadalafil was explained in detail, and the atoms and peak splitting were assigned by NMR, which could provide technical support for the rapid screening of novel illegal additives in health food, and provide reference model for the confirmation of compounds.
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Effects on Raw Material Characteristics and Quality of Par-baking Chiffon Cake with Xanthan Gum Addition
ZHANG Yuehua, LIANG Lanlan, WANG Xue, WU Ming, LI Bing
Abstract:
In this study, in order to mitigate quality deterioration such as reduced volumetric expansion and increased hardness caused by the par-baking process, xanthan gum was selected as a Par-baking chiffon cake improver and compared its effects on the characteristics of cake ingredients and quality characteristics, with the expectation of exploring the relevant mechanisms through the microstructure. The results showed that the addition of xanthan gum improved the water absorption and stirring tolerance of cake flour, significantly increasing the density and viscosity of the cake batter, and reducing on the specific volume and hardness deterioration caused by the freezing process, while significantly reduce fat oxidation resulting from storage. In addition, except for reducing the sourness of the cake, the addition of xanthan gum had no effect on the flavor of the cake. At the optimal addition level of 0.45% (based on the mass of cake flour as 100%), the water absorption capacity of the low-gluten flour increased from 55.45% to 58.54%, while the Farinograph weakening value declined from 207.42 FU to 164.50 FU. Concomitantly, the viscosity and density of the cake batter increased to 8.2-fold and 1.3-fold, respectively, relative to the control devoid of xanthan gum. Upon fabrication into chiffon cakes, the specific volume of the Par-baking cake after 14 days freezing increased from 3.25 cm3·g-1 to 3.66 cm3·g-1, the hardness decreased from 375.33 g to 274.67 g, and the peroxide value and acid value decreased from 0.025 g 100g-1 and 0.94 mg g-1 to 0.015 g 100g-1 and 0.67 mg g-1, respectively. The results of water distribution and microstructure studies indicated that xanthan gum improved the gas retention and water retention of Par-baking cake by inhibiting water migration and reducing the damage of ice crystal growth to the gluten network during the freezing process. Therefore, xanthan gum was proposed to be employed as an effective improver in Par-baking cakes to ameliorate product quality. The results provide guidance for the further application of Par-baking technology in cakes.
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Efficient preparation, stability, and structure-activity relationship analysis of DPP-IV Inhibitory Peptides Derived from Lithobates catesbeiana Skin
FANG Zongmu, ZHANG Mei, LIU Jinyu, ZHAO Mouming, LUO Donghui, LIN Lianzhu
Abstract:
In order to achieve high-value utilization of Lithobates catesbeiana skin and develop novel anti-diabetic peptides, L. catesbeiana skin collagen was used as raw material in this study and the enzymatic hydrolysis process was optimized using seven proteases. The optimal hydrolysate was selected based on hydrolysis degree, protein recovery rate, and dipeptidyl peptidase IV (DPP-IV) inhibition rate. The molecular weight distribution and processing stability of the hydrolysate were determined. The peptide sequences were identified using nano-LC-MS/MS technology, and the molecular mechanism of DPP-IV inhibition by the active peptides was explored. The results showed that when the mass ratio of papain to bromelain was 7:1, the hydrolysis time was 6 h, and the enzyme dosage was 2.4% (m/m), the hydrolysate B76 exhibited the best performance (with a hydrolysis degree of 36.63%, protein recovery rate of 53.99%, and DPP-IV inhibition rate of 58.40%). The peptides with a molecular weight less than 1000 u accounted for 92.61% of the total peptides in B76, and its DPP-IV inhibitory activity could be stably retained under high temperature and extreme acidic, alkaline conditions. Nano-LC-MS/MS analysis revealed that the peptides GPSGPSGP and VGPRGPAG were found to exhibit the lowest binding energies to DPP-IV. GPSGPSGP was synthesized and determined to possess an IC50 of 0.6812 mmol·L-1, and the DPP-IV active site was competitively inhibited by this peptide in a substrate-like manner. This experiment provided a theoretical basis for the development of L. catesbeiana skin collagen in anti-diabetic functional foods.
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Fabrication and Characterization of Whey Protein Isolate-Phloridzin-Sodium Alginate Composite Emulsion Microcapsule
Li Jiaqi, Bai Xinrui, Gao Xueqin, Wu Jinsong, Fu Li
Abstract:
To enhance the stability of protein-based emulsion delivery systems and broaden their application in functional foods, microcapsules were fabricated using a whey protein isolate-phloridzin-sodium alginate ternary complex as the wall material via high-voltage electrostatic technology, and their delivery performance for β-carotene were systematically evaluated. The particle size of the microcapsule decreased with the increasing voltage in the range of 4~7 kV. Under the conditions of 0.45 wt.% sodium alginate and a needle diameter was 0.5 mm, the microcapsules exhibited a particle size distribution of 500~600 μm and a uniform morphology, as confirmed by scanning electron microscopy. Texture analysis revealed higher hardness (68 g) at 8 kV and 0.45 wt.% sodium alginate concentration. At 8 kV, the microcapsules achieved the highest encapsulation efficiency (48.20%), along with desirable sustained-release properties (reaching peak at approximately 2 hours) and in vitro floating ability (over 12 hours), suggesting a potential for prolonged gastric retention. Furthermore, the addition of phloridzin could significantly retard the photodegradation of β-carotene. This study elucidates the synergistic mechanism of whey protein isolate-phloridzin-sodium alginate ternary composite microcapsule in the delivery and protection of functional ingredients, providing a theoretical basis for the development of functional foods and proposing novel strategies for the application of flavonoids in the food industry.
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