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New paper-based microfluidic technology has been widely used in many fields due to their advantages such as easy preparation, low cost, and non-toxic environmental protection, compared with the shortcomings of other food analysis and detection techniques such as complex production method and high cost of preparation. The outline of new paper-based microfluidic technology is briefly summarized and the probes including organic molecules, nanomaterials and polymers their structural activity with regard to sensing performances along with their limit of detection are also discussed. This review is expected to assist readers for better understanding of the sensing mechanisms of various chemo and bio-probes utilized in µPADs, as well as promote their advancement in the field. The detection mechanism and its advantages in the whole detection system at the same time to get the ideal experimental results of new paper-based microfluidic technology in the food analysis of pesticide residues, pathogenic bacteria, additives, heavy metals and other substances are mainly introduced. This study would provide the theoretical basis and references for fast detection field. The future challenges and application prospects of this technology are prospected.

Fruit paper is a paper-shaped snack made from fresh fruit after pulping, boiling and drying. Drying, one of the oldest methods for food preservation, removes water from fruit and extends its shelf-life for year-round consumption. The most commonly used drying methods include hot air drying, vacuum drying, freeze drying, and their combinations. The energy efficiency of drying process and the quality of fruit paper are both important to be considered in fruit pulp drying. This article updates the research status of drying technologies applied in fruit paper production, including hot air drying, freeze drying, vacuum drying, microwave drying, infrared radiation drying, and refraction window drying. In addition, the influence of the pretreatments and drying process on fruit paper's shape, texture, and nutrients are also summarized. This work aims to improve the drying efficiency of fruit paper and retain the active ingredients of fruit to the maximum extent, and to provide reference for further research on drying processing of fruit paper in food industry.

In order to prolong the shelf life of fresh leaves of Perilla frutescens and ensure the storage quality of leaves during storage and retail, a newly developed coating fresh-keeping paper bag was used to package the leaves of Perilla frutescens in this study. The composite coating solution used in the experiment was prepared by dissolving chitosan, sodium D-isoascorbate, tea polyphenols and calcium chloride in acetic acid aqueous solution in a certain ratio. The effects of different component concentrations in the composite coating solution of fresh-keeping paper bags on the sensory quality, VC content and weight loss rate of Perilla frutescens were investigated by single factor and orthogonal experiments, and the optimal component concentration ratio of the composite coating solution was determined as follows: Chitosan concentration 2.0%, sodium D-isoascorbate concentration 2.4%, tea polyphenols concentration 0.25%, and calcium chloride concentration 0.6%. The physical, chemical and antibacterial properties analysis showed that when the coating amount was 30 g/m2, the composite coating solution had formed uniform coating on the surface of the paper. At this time, the coated paper had strong antibacterial ability, and the coating penetrated into the fiber gap of paper, so that the weight, thickness, elongation and moisture content of paper were improved, the water vapor permeability decreased, and the tensile strength and wettability decreased slightly, which met the packaging requirements of Perilla frutescens leaves and would have broad prospects for development in the field of fruit and vegetable packaging.

In this paper, 1-methylcyclopropene (1-MCP) controlled release packaging paper was prepared by mixing 1-methylcyclopropene with different proportions of ethyl cellulose ether (EC) and polyacrylic acid (PAA) and then coating it on the paper base. The release mechanism was studied. Saimaiti apricot fruits stored at 2 ℃ were treated with 1-MCP controlled release packaging paper. The effects of 1-MCP controllable slow-release packaging paper on respiratory intensity, hardness, titratable acid, soluble solids, peel color and commodity rate of apricot fruit during storage were studied in order to obtain a kind of fresh-keeping paper which could effectively prolong the storage period of apricot fruit. The results showed that under the conditions of 95% RH, 2 ℃ and 80% polyacrylic acid (PAA), the particle collapse of 1-MCP powder made the gas release slowly, and the release mechanism parameter was 0.49, and the release rate increased with PAA content. Controlled release 1-MCP-coated paper could inhibit the arrival of the peak of respiration intensity of apricot fruit, delay the decrease of hardness, titratable acid and soluble solid content, and maintain the color of peel. The results showed that controlled release 1-MCP-coated paper could effectively maintain the quality of apricot fruits stored in low temperature environment, and would provide some reference for the application of controlled release 1-MCP-coated paper to the storage of other fruits and vegetables.

In order to explore the effect of bagging on the wax compositions and storage quality of ‘Yali’ pear fruit, the differences and correlations of wax content and distribution, nutrition and quality indicators, and antioxidant properties of the two different treatments (polyethylene, (PE) plastic film bags and three-layer paper bags) stored at 25 ℃±1 ℃ were analyzed. The fruits were bagged at day 60 after blooming, then the bags were removed at harvest, and no-bagged fruit acted as the control. The results showed that the highest rate of fruit weight loss was found in PE plastic film bags-treated fruit, while there was no difference in fruit hardness, brittleness and compactness between the control and the two treatments within 14 days of storage. The increases in contents of wax compositions alkenes, fatty aldehydes, fatty alcohols, esters, and total wax were significantly delayed in the two treatments. The contents of alkanes C27 and C29, alkenes C24-C26, fatty acid C18:1, fatty aldehydes C26 and C34, even number fatty alcohols C22-C28, seven esters, and triterpenoids (such as α-farnesene, β-amyrin, lupeol, and β-amyrenone) in the two treatments were lower than the control. In addition, compared to the PE plastic film bags treatment, the decline in contents of wax compositions alkene C26, fatty acids C16 and C18:1, even number fatty aldehydes C28-C32, two esters (C22:1 alcohol-C18:1 acid and C24:1 alcohol-C18:1 acid), triterpenoids (Urs-12-en-28-al,3-(acetyloxy)-,(3á)-and Urs-12-en-28-al) were delayed by the three-layer paper bags treatment. Furthermore, in comparison with PE plastic film bags treatment, higher contents of peel flavonoids, peel total phenols (at day 14), fruit titratable acid and Vc (at day 14), and higher DPPH clearance rate were found in three-layer paper bags-treated fruit. According to PCA analysis of wax components, the control and the three-layer paper bags treatment were belonged to one group, while PE plastic film bags treatment was divided into the other group. The correlation analysis showed that wax components alkanes, fatty aldehydes, triterpenes and total wax in different treatments were positively correlated with the content of peel flavonoids (P

In this work, Pinus masoniana and Saxifraga stolonifera (L.) Meerb. essential oils were employed to develop preservative materials (i.e., preservative paper and preservative tablet), and effects of the preservative material treatments on Shine Muscat grapes under different temperatures (room temperature and low temperature) were also investigated. The results showed that the preservative paper was more effective than the preservative tablet to maintain the quality of the Shine Muscat in storage time. In addition, grapes treated with the preservative paper under low-temperature storage exhibited the optimum quality among all. Pinus masoniana-Saxifraga stolonifera (L.) Meerb. essential oils preservative paper effectively inhibited the weight loss rate, maintained the color and hardness, slowed down the decrease of total soluble solids, acidity and reducing sugar. After storage for 5 weeks under low temperature with the preservative paper, the weight loss rate of the grapes was 0.36%, significantly lower than that of the control group (0.81%, P

Strong-aroma natural spices are characterized by their strong aroma, possessing aromatic and irritating properties, with the main components being aromatic compounds. Typical representatives include star anise, cinnamon, fennel, and cloves. The aforementioned strong-aroma natural spices are widely used both domestically and internationally, especially in soy sauce stewed meat products and fermented meat products. Nonetheless, current research on the aroma-imparting and flavor-presenting mechanisms of natural spices remains insufficiently in-depth and systematic. This paper bases on a review of relevant domestic and international research in recent years, systematically summarizes the flavor analysis methods, flavor characteristics, and key flavor components of typical strong-aroma natural spices. It concurrently discusses their impact on the flavor formation of meat products: spice flavor components can influence the flavor of soy sauce stewed meat products by directly migrating into the food or by improving the flavor of fermented meat products through inhibiting fat oxidation and anti-bacterial effects. Building on this, the paper further elucidates the aroma-imparting and flavor-presenting mechanisms of strong-aroma natural spices, encompassing direct migration of flavor components into food for aroma enhancement, aroma-generating reactions between spice components and food matrices, inhibition of flavor precursor oxidation processes, and suppression of spoilage bacteria growth to ameliorate undesirable flavor formation. The summary of the flavor characteristics and aroma-imparting mechanisms of strong-aroma natural spices facilitates researchers in delving into the mechanisms by which these spices regulates food flavor formation and provides a reference for food enterprises, particularly meat product manufacturers, in further rational development and utilization of natural spices.

The dry matter content in buffalo milk is relatively high, and its comprehensive nutritional value, which is higher than that of ordinary milk, is considered a good source of various bioactive components. Therefore, buffalo milk and its related products are receiving increasing attention from consumers. In this paper, the contents of protein, fat, carbohydrate and other nutrients in buffalo milk and their physical and chemical properties are introduced according to the cutting-edge research results on buffalo milk nutrients and their products. Meanwhile, the preparation and related research of buffalo milk dairy products, such as cheese, cream, yogurt and ice cream are summarized. Finally, this paper provides some insights on the possibility of developing functional food based on bioactive substances in buffalo milk and reference for enterprises to develop buffalo-milk-related products.

Objective: To conduct a bibliometric analysis of the literature in the field of amino acid radiation protection over the past decade using CiteSpace software, exploring the formation, development, hotspots, and trends in this domain. Methods: The data source is the core collection of the Web of Science database, which include 413 papers on radiation damage of amino acids after deduplication and screening. CiteSpace software is used to visualize these papers, and the keywords and their clusters in this field are summarized from multiple dimensions and perspectives. Results: According to these papers, this field is dynamic and continuously growing, attracting interest from many scholars. Regarding country/institution distribution, China, the United States, and India have higher publication volumes, while the UK and India have more vital centrality in their publications. Keyword analysis reveals that the research hotspots in this field include ultraviolet radiation, oxidative stress, mycotoxin amino acids, and antioxidant activity. In contrast, emerging keywords such as DNA damage, photoprotection, and porphyrin-334 show research potential. Cluster analysis find that ultraviolet radiation protection, mycotoxin amino acids, glutamate, and adjuvant radiotherapy are the main research directions in this field. According to ionizing and non-ionizing radiation classification, the representative papers of the past decade sorted out the amino acids and their derivatives related to radiation protection. Conclusion: The visualization of the current situation, hotspots, and trends in the field of amino acid radiation protection provides valuable guidance and prospects for the development of amino acid food and the research of radiation protection in the future. Since the nuclear leakage accidents caused widespread concern, the demand for natural and harmless radiation protection products has surged, especially the development potential of amino acid radiation protection food. However, the current research on the structure-activity or mechanism of amino acid radiation protection needs to be more in-depth. It is still necessary to strengthen multi-agency cooperation and multi-center communication and focus on research hotspot keywords to help the development of amino acid radiation protection foods. In the context of the continuous spread of nuclear sewage, food technology is used as a shield to safeguard people's health.

Selenium-enriched edible fungi are rich in selenium polysaccharides, selenoproteins, selenium polypeptides and other bioactive components. However, the selenium forms and organic selenium transformation rate of selenium-enriched edible fungi are affected by several factors, such as species, selenium biotransformation methods and cultivation techniques. Subsequently, edible fungi show different biological activities and mechanisms of action. Therefore, it is particularly important to study the forms, distribution, absorption and transformation of selenium in edible fungi. The paper reviews the proportion of different forms of selenium in total selenium, the process of absorption and transformation of different selenium forms, the threshold of total selenium, the present selenium-enriched technology and the industrial problems of representative selenium-enriched edible fungi. The immunological activity, antitumor activity and antioxidant activity of different selenium forms in selenium-enriched edible fungi are also discussed in this paper. This review is expected to provide a reference basis for the precise selenium enrichment of edible fungi, to serve as a scientific support for the development of highly active different forms of selenium, and to propose directions for the development of selenium-enriched edible fungi.

Polygonatum sibiricum, a plant homologous to both medicine and food, is of significant importance. Its primary active components include polysaccharides, saponin, flavonoids, polyphenols, and alkaloids. These constituents are known for their roles in enhancing immune function, combating fatigue, providing anti-oxidative benefits, reducing blood sugar, and offering anti-inflammatory effects. Consequently, P. sibiricum presents wide-ranging prospects in health food and pharmaceutical research and development. This paper provides a comprehensive summary of research advancements in the polysaccharides, flavonoids, saponins, and solomonseal rhizome extract of P. sibiricum, particularly in metabolic regulation. It delves into the mechanisms by which the main active substances of P. sibiricum influence glucose and lipid metabolism. Simultaneously, the paper analyzes current patents and the state of industrial development related to P. sibiricum, aiming to provide a reference for future research and development of metabolic regulation functional products based on this plant.

The unique flavor properties and rich nutrients of traditional fermented food are closely related to its complex and variable microbial structure, which also makes it difficult to control the quality of final fermented product. In order to explore the changes of microbial structure and sensory property and nutritional property in the process of food fermentation and the internal relationship between them, the data analysis process is a key step. Therefore, it is necessary to establish a fast and accurate data analysis method for quality control of fermented food. Machine learning has the advantages of high-dimensional simplification rate, large data throughput and high prediction accuracy, showing great application potential in the field of quality control of fermented food. Hence, machine learning has become one of the research hotspots. This paper reviews the application of machine learning in the quality control of fermented food. On the basis of an overview of common models of machine learning, this paper systematically summarizes the application of machine learning in the prediction of microbial structure evolution, flavor compound composition analysis and customization of personalized consumption in the process of food fermentation. The problems and developmental trends in the application of machine learning to quality control of traditional fermented food are summarized and prospected. Although the application of machine learning in fermented food is still confined by the problems such as insufficient general applicability of the model, limited quality indicators, and limited personalized consumption scenario, etc., with the iterative update of the technical model, the adaptation for multi-factors and whole process, and the application expansion in the background of personalized consumption, machine learning will show a greater value for practical application in the field of fermented food. The purpose of this study is to provide guidance for the further application of machine learning in the standardized and controllable production of traditional fermented food.

In this paper, the effects of hot water extraction (HWE), ultrasonic-assisted extraction (UE), cellulase assisted extraction (CE), pectinase assisted extraction (PE), and ultrasonic microwave assisted extraction (UME) on the physicochemical properties and activities of polysaccharide from Apocinae venetiana (AVP) were studied. The results showed that the extraction rate in the order of AVP-PE (13.6%)>AVP-CE (13.4%)>AVP-UME (12.4%)>AVP-UE (12.1%)>AVP-HWE (9.2%). The polysaccharides obtained by different extraction methods were mainly composed of arabinose, glucose and galactose in a different molar ratio, however, the proportion of each monosaccharide was different. The arabinose was the predominant monosaccharide for AVP-HWE and AVP-CE, and glucose for the others. Different polysaccharides exhibited typical infrared absorption peaks of polysaccharide compounds without a triple helix structure, and showed different surface structures. The polysaccharides demonstrated strong antioxidant activity, among which AVP-HWE had the strongest DPPH and ABTS+ free radicals scavenging ability, with half inhibition concentrations (IC50) of 0.219 and 0.072 mg/mL, respectively. AVP-UE had the strongest hydroxyl radical scavenging ability, with IC50 of 0.298 mg/mL. AVP-CE had the strongest ferrous ion chelating ability, with IC50 of 0.107 mg/mL, and there were few differences for the total reducing power between different polysaccharides. In summary, different extraction methods have a significant impact on the structure and activity of AVP, and UE and CE are more suitable for the extraction of AVP. This paper may be providing reference for the development and utilization of polysaccharides resources from Apocynum venetum leaves.

The aim of this paper was to explore the process of β-glucosidase-assisted extraction of flavonoids from thinned fruits of Guanxi pummelo and the inhibitory effect of the extracted flavonoids on tyrosinase. In this paper, the extraction amount of total flavonoids was used as the index, and the β-glucosidase activity, enzymatic hydrolysis pH, temperature and time were optimized by single factor and response surface experiments, and the inhibitory effect of total flavonoids extract on tyrosinase was studied. The results showed that the optimal conditions for the extraction of flavonoids from thinned fruits of Guanxi pummelo were as follows: β-Glucosidase enzyme activity 0.0128 U/mL, enzymolysis pH4.4, temperature 35 ℃, time 4.8 h. Under these conditions, the extraction amount of total flavonoids was 34.0 mg/g, the half maximal inhibitory concentration (IC50) of the flavonoids extract on tyrosinase was 0.31 mg/mL. The results of this study showed that the enzymatic process could significantly improve the extraction amount of flavonoids from thinned fruits of Guanxi pummelo, and the flavonoids from thinned fruits of Guanxi pummelo had strong tyrosinase inhibition. The results of this study provided a reference for the extraction and application of flavonoids from thinned fruits of Guanxi pummelo, which was conducive to promoting the high-value utilization of Guanxi pummelo.

In order to summarize the evolution of food safety traceability system research in globally, 1369 research paper published in the period of 2004 to 2022 are retrieved using the words: food and traceability from the Web of Science Core Collection database and are test mined for the number of research papers, authors, countries, institutions using statistical and bibliometric indicators. Moreover, data visual analysis is carried out by plotting knowledge maps of keywords. The results show that there has been increasing interest in food research, and the number of publications about food safety traceability exhibits a growth trend. The most studied country is China that has published 331 papers with the H index ranks second. In terms of authorship, the research team mostly works with productive author cooperation in this field with cross-border and cross-regional cooperation. In terms of keywords cooccurrence, Smart contracts, blockchain, the Internet, traceability technology, and information transparency have been the research hotspots in this field in recent years. The research topics gather on the applicability of traceability technology, participation of social subjects, study on food adulteration and origin traceability based on stable isotope ratio and multi-element analysis, and solving the problem of coding confusion.

Food safety hinges on effective detection technology. Traditional methods, while somewhat destructive, also prove time-consuming, inefficient, cumbersome, and subjective. Hence, it is of great significance to explore non-destructive, swift and efficient detection technology for ensuring food safety and quality assessment. Multispectral imaging (MSI), an emerging non-destructive detection technology, features rapidity, non-destructiveness, and objectivity. It introduces a new method for expeditious and non-destructive detection in the food industry. This paper introduces the principles, advantages and disadvantages, and data analysis method of MSI technology and conducts a review of related research on the application of MSI technology at home and abroad in the fields of fruit quality assessment, vegetable grading, meat adulteration and aquatic product spoilage detection. In the end, the paper makes a summary and future outlook on the development of MSI technology in the non-destructive detection of internal and external food quality.

Plant polyphenols are a class of plant secondary metabolites containing several phenolic hydroxyl groups in their molecular structure, which have physiological properties such as anti-inflammatory, anticancer, antibacterial, etc., and can be used as excellent dietary supplements. However, some of the polyphenols are poorly stabilized, and they are prone to degradation during food production, processing, and storage, so it is necessary to use encapsulation technology to improve their stability and maintain their activity at the same time. The emulsion possesses the characteristics of stability and versatility with the potential to encapsulate and protect plant polyphenols. This paper firstly analyzes the properties of plant polyphenols and the underlying reasons for their limited applications, further discusses the encapsulation effect of different types of emulsions (normal emulsion, microemulsion, nanoemulsion, Pickering emulsion, multilayer emulsion and emulsion gel, etc.) on polyphenols, and finally summarizes the current status of polyphenol emulsion encapsulation systems in the food industry such as meat, fruits and vegetables, ice cream, bakery, and beverage, etc., and provides an overview of polyphenol emulsions in the future preparation direction and its development direction in the food field. This paper can provide some reference for the application of plant polyphenol emulsion encapsulation system in the future food industry.

Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products is popular with consumers, but they are rich in protein and have a great potential for high levels of biogenic amines. Among them, histamine and tyramine are the most toxic. Consumption of tyramine-rich foods might cause headache, hypertension and other adverse reactions. Therefore, it is extremely necessary to control the tyramine content in fermented meat products. In this paper, the formation pathways, control methods and effects of tyramine in fermented meat products are reviewed. Among them, the main formation pathway is the decarboxylation of tyrosine by the action of decarboxylase, in addition to the existence of chemical pathways related to lipid oxidation products, while the more effective control methods are the addition of auxiliaries and the inoculation of fermentation agents. This paper aims to provid a theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products.

China's food industry has witnessed rapid and accelerated development in recent years, which poses higher demands on the quality of food talents. Drawing on Xi Jinping's Thought on Socialism with Chinese Characteristics for a New Era, this paper argues for the necessity of constructing a multi-dimensional integration cultivation system for first-class food talents. It also points out that universities, as the main carriers of talent cultivation, should explore the methods and approaches of constructing such a system by integrating moral and intellectual education, discipline and specialty, scientific research and teaching, and industry and specialty. To cultivate talents with moral integrity through party building and ideological and political education in curriculum, to foster students' professional growth through the coordinated development of discipline and specialty and the mutual assistance of teaching and scientific research, and to enhance students' diversified development through the optimization of curriculum resource allocation. By doing so, this paper addresses the questions of "what kind of people to cultivate?" and "how to cultivate?", aiming to provide a strong talent resource support for the development of food industry.

Human milk oligosaccharides (HMOs) are very important components in human milk, and more than 200 different HMOs have been identified so far. HMOs act as prebiotics by the metabolism of gut microbiota to produce short-chain fatty acids, which have a beneficial effect on infant health. This is one of the main differences between breast milk and formula milk powder. Studies have shown that different species of gut microbiota use different mechanisms to recognize and digest HMOs with different structures, maintaining the balance of the gut microbiota. HMOs also have a variety of functions such as relieving allergic symptoms and preventing necrotizing enterocolitis. In this paper, the type, structure and content of HMOs, interaction between HMOs and infant gut microbiota, and their immune regulatory functions are reviewed. HMOs can promote colonization and growth of gut microbiota in infants, and directly or indirectly regulate the infant immune function. This paper provides theoretical support for the application of HMOs in infant foods, and contributes new ideas to the future research and development direction.

The preparation of sodium alginate microcapsules is crucial aspect of microcapsule technology. However, probiotic capsules made solely from sodium alginate tend to have pores and cracks, by using different wall materials combined with sodium alginate to form composite sodium alginate microcapsules, it can play a more effective protective effect on probiotics. This paper provides a summary of the research progress made in compounding sodium alginate microcapsules using three different materials, including addition of prebiotics to enhance the growth of probiotics, the blending of nanomaterials to enhance mechanical properties, and the utilization of coating film-forming materials to minimize the ingress of external substances or the permeation of internal core materials. The paper presents a comprehensive overview of the pros and cons of different embedding structures, and provides a projection of the future development of probiotic microcapsule embedding. The ultimate goal is to provide valuable insights for scientific inquiry and experimentation in the field of compound sodium alginate of probiotic microcapsules.

Marine peptides are one of the important sources of biological peptides. Marine peptides have many types and are easy to be modified by metal ions. Marine peptides have natural advantages in the preparation of metal ion chelated peptides, and are expected to become a research hotspot of metal ion chelated peptides in the future. In this paper, the chelating mechanism of metal ion chelated peptides from ocean is reviewed. Single dentate chelating mode, double dentate chelating mode and α chelating mode, three chelating modes are described. At the same time, the effects of peptide size, amino acid type and position, some special residues on the chelation effect are summarized. The preparation and purification methods of metal chelate peptides from ocean are listed. The advantages and disadvantages of different methods are analyzed. In addition, the biological activities of metal ion chelated peptides such as promoting metal ion absorption, bacteriostatic and antioxidant are summarized. This paper can provide technical support for the preparation, functional activity analysis and chelating mechanism study of metal ion chelated peptides in the future.

Raphasatin, also known as sulforaphane, is primarily found in vegetables of the Brassicaceae family, specifically those of the Raphanus and Brassica genera. It is an isothiocyanate compound produced by the hydrolysis of glucosinolates under the action of endogenous myrosinase enzymes. Raphasatin was shown to have the strongest anticancer properties among vegetables, demonstrating a significant inhibitory effect on various forms of cancer such as breast cancer, liver cancer, and colon cancer. This paper reviews the stability of raphasatin and methods for its extraction and purification. It explains the mechanisms by which raphasatin protects cells under oxidative stress by inducing the expression of related antioxidant proteins and detoxifying enzymes, and how it alleviates or suppresses inflammation through involvement in NF-κB signaling pathway. Additionally, it explores its physiological functions in preventing and treating Helicobacter pylori infections, lung bacteria, mental disorders, and neurodegenerative diseases, etc. Furthermore, the paper summarizes the current status and prospects of raphasatin products in the fields of biomedicine, health supplements, and food, providing a reference for the scientific research and application of raphasatin.

The natural deep eutectic solvent is a new type of green solvent that is expected to replace traditional organic solvents for efficient extraction of natural products such as flavonoids. In order to clarify the application of natural deep eutectic solvents in the extraction of flavonoids, the author summarizes and analyzes relevant research papers published in the past 5 years. This article provides a review of the current research status of natural deep eutectic solvents for extracting flavonoids, and discuss in detail the various factors that affect the extraction rate. The natural deep eutectic solvents perform well in the extraction of various natural flavonoid products such as flavonoids, flavonols, flavonones, anthocyans, and isoflavones. Their extraction rates are generally better than traditional solvents such as methanol and ethanol, and the extracted products have higher activity. The composition, molar ratio, water content, and temperature of deep eutectic solvents significantly affect their extraction of flavonoids. Finally, the development trend of natural eutectic solvents in the future is prospected. This paper aims to provide reference for the efficient and green extraction of flavonoids.

Bee products are gaining increasing popularity among consumers for their high nutritional value and various biological activities. However, adulteration is becoming a prominent problem in the production and sale of bee products, and the mechanisms underlying their biological activities have not been fully elucidated. Proteomics and metabolomics can provide complete and comprehensive descriptions on the overall characteristics of proteins and small-molecular metabolites. In recent years, these two omics approaches have been widely used in the field of bee products, and become a powerful means to solve the problem of adulteration in bee products and elucidate the mechanisms underlying their biological activities. This paper reviews the research progress in the application of proteomics and metabolomics in bee products. Based on an overview of the advantages of proteomics and metabolomics in simultaneous identification of whole components and screening of characteristic markers, the paper also summarizes their applications in the identification of components, discrimination and authentication, and elucidation of mechanisms for biological activities of bee products in detail. In addition, the existing problems are analyzed and the future research directions are proposed. The paper is expected to provide a reference for extensive and in-depth application of omics technologies in the research of bee products.

Ketogenic diets have been shown to play a role in some metabolic diseases and neurodegenerative diseases as a low-carbohydrate, high-fat diets supplemented with appropriate protein. Ketogenic diets have been proven effective, but the mechanisms of action are still unclear. Therefore, this paper summarizes the development of the ketogenic diet, its application in the treatment of metabolic diseases (type Ⅱ diabetes, obesity, non-alcoholic fatty liver disease, and gout), recommended diet plans and adverse reactions, and confirms that the ketogenic diet can be used as an adjunct therapy for metabolic diseases in terms of improving stress response and the intestinal microbiome. The classic ketogenic diet, medium-chain triglyceride, modified Atkins diet, and low glycemic index treatment are recommended as ketogenic diet programs. The adverse reactions of the ketogenic diet in metabolism, gastrointestinal tract, urinary system, and contraindications are summarized. This paper also summarizes the invention patents of ketogenic diet-related products, which paved the way and prospected for the subsequent product development and as an auxiliary treatment program.

The low adoption rate and lack of industry-level large-scale applications are prominent problems facing the application of blockchain technology in the food supply chain field today. By integrating existing fragmented research, this paper provides a more systematic model of enterprise blockchain technology adoption behavior, which can not only provide theoretical support for academia to explore and understand enterprise blockchain technology adoption behavior, but also provide references for enterprises to promote blockchain project implementation decisions. By reviewing and combing relevant studies both domestic and overseas, integrating the core viewpoints of behavior reasoning theory, technology-organization-environment framework, innovation diffusion, and social capital, this paper constructs an unified model of enterprise blockchain technology adoption behavior in food supply chain field, and theoretically and normatively explains the antecedent factors that affect enterprise blockchain technology adoption intention. The model shows that enterprises form technology adoption intention by reasoning and judging 23 push and constraint factors under three dimensions of technological characteristics, organizational characteristics, and environmental characteristics, which drive technology adoption behavior. Therefore, enterprises should focus on strengthening the impact of push factors and preventing the impact of constraint factors to promote the adoption and implementation of blockchain technology more effectively.

In order to investigate the effect of conventional packaging forms on the freshness of market shell eggs, this research investigated shell egg freshness of Roman pink in paper-based packaging without overlapped eggs arrangement, paper-based packaging with overlapped eggs arrangement, foam-based cushioning packaging, carton-based packaging, plastic-based packaging 5 groups. The shell eggs were stored at 25 ℃ for 30 d, and evaluated weight loss, air space diameter and height, yolk index, Haugh unit, thick-to-thin albumen ratio and albumen pH at 0, 10, 20, 30 d. The results showed that in shell eggs treated with paper-based packaging with overlapped eggs arrangement had significantly (P

This study aims to explore the research progress, hotspots and future development trends of the field of microorganisms in meat products. Based on bibliometrics, CiteSpace was used as a knowledge graph analysis tool in this paper. Based on the database of academic journals in CNKI for 1980 to 2022 and the Web of Science (WOS) from 1977 to 2022, 842 Chinese and 1530 English literatures in the field of microbiology of meat products were analyzed. The current research status and hot spots in this field were described from the perspectives of the annual number of published papers, core literatures, core publishing countries, authors, institutions and journal distribution, and keyword co-clustering. The results demonstrate that the number of literatures published in the study of microorganisms in meat products fluctuates and increases at home and abroad, and the increase in English literatures was more significant. The cited frequency of English literature was much higher than that of Chinese literature. The United States, Spain, Brazil and China were the main contributors, and affiliations were mainly universities and research institutes, such as the Spanish National Research Council (CSIC), Agricultural Research Service (ARS), Jiangnan University. Additionally, the global research focused on the effects of microorganisms on the flavor quality and physicochemical properties of meat products, the mechanism of microbial metabolism in meat production and food safety. According to the comprehensive analysis, this paper provides a reference and helps Chinese scientific researchers engage in related research and predict the future development of this field.

As a traditional Chinese medicine with food and drug homology, Polygonati rhizoma is rich in the chemical components including polysaccharides, flavonoids, steroidalsaponins, alkaloids and so on. It has a variety of biological activities, such as anti-oxidation, immunoregulation, neuroprotection, etc. In recent years, the reports about the neuroprotection of Polygonati rhizoma have received wide attention. This paper reviews the research progress on improving cognition, anti-depressant and improving sleep of Polygonati rhizoma aqueous extracts, polysaccharides and saponins in the past decade. The mechanisms involve anti-inflammation, antioxidant, regulating neurotrophic factors, regulating neurotransmitters, regulating neuroplasticity, promoting the activity of the central cholinergic system, affecting the structure and function of the hippocampus and so on. At the same time, this paper also analyzes the development status of Polygonati rhizoma, which provide reference for the research and development of Polygonati rhizoma with the neuroregulatory functionalproducts.

The present work was to compare quality differences of the duck leg roasted with or without tinfoil paper wrapping using electric oven. The sensory characteristics, cooking loss, fatty acids, amino acids, and volatile flavor composition in the meat of the two roasted duck leg samples were analyzed. In comparison, the duck leg roasted without tinfoil paper wrapping had greater roasted aroma and cooking loss, while that with paper wrapping was more tender and had lower cooking loss. No matter with or without tinfoil paper wrapping, both fatty acid contents and amino acid contents in the meat were increased after roasting. The sample roasted without tinfoil paper wrapping had higher values in polyunsaturated fatty acids content to saturated fatty acids content (PUFA/SFA) and essential amino acid content to total amino acid content (EAA/TAA). Head-space solid phase microextraction and gas chromatography-mass spectrometry (HS-SPME/GC-MS) analysis identified in total 44 volatile compounds in the two samples while those like aldehydes, alcohols, ketones, etc. had greater amounts in the sample roasted without tinfoil paper wrapping. Orthogonal partial least squares discriminant analysis (OPLS-DA) suggested that hexadecanal, octanal, tetradecanal, (E,E)-2,4-decadienal, pentanal, hexanal, etc. (VIP>1) could be markers to differentiate volatile flavor composition of the two samples. Moreover, gas chromatography-olfactometry of aroma extract dilution analysis (AEDA/GC-O) identified 22 odor-active compounds (i.e. odorants) in the two samples with aldehydes being the highest number followed by sulfur-containing compounds and pyrazines. Overall, the odor-active compounds found by GC-O were similar in the two samples whereas they had different flavor dilution factors. Then aroma profile of the two samples was compared by radar charts based on the compounds of higher dilution factors representing the roasted duck leg odors. It suggested harmonious and more prominent roasted and fatty aromas pertaining to the sample without tinfoil paper wrapping，which agreed with the sensory analysis results.

In order to explore the antibiotics development potential of the endophytic fungus Apiospora malaysiana from Thamnolia subuliformis, the antimicrobial spectrum of Apiospora malaysiana against common pathogen was determined after comparing the effects of six commonly used methods for determination of in vitro antimicrobial activity. The effects of storage time, temperature, ultraviolet irradiation time, and pH on the stability of antimicrobial activities of Apiospora malaysiana in vitro were further investigated by using the most sensitive Staphylococcus aureus as the indicator bacterium. The results showed that there was no significant difference in the antimicrobial activity of Apiospora malaysiana in vitro by three methods (plate punching method, filter paper method, and Oxford cup method) (P>0.05). However, the results of the three fungal inhabition methods showed that the mycelial growth rate method was optimal (inhibition rate of 100%), the effect of the plate confrontation method was much lower than the former (inhibition rate of only 24.0%), and the filter paper diffusion method had no inhibiting effect. The results of in vitro antimicrobial test showed that Apiospora malaysiana had strong inhibiting effects on a variety of Gram-positive bacteria and pathogenic fungi, among which Staphylococcus aureus was the most sensitive (the diameter of the inhibition zone was 18.3 mm, highly sensitive). In addition, Apiospora malaysiana also had strong antimicrobial activity against pathogenic fungi such as drug-resistant Candida albicans (highly sensitive), Botrytis cinerea, and Rhizoctonia solani (inhibition rate of 100%). The results of the antimicrobial stability test showed that different storage time, temperature, and ultraviolet irradiation time had no significant effects on the in vitro antimicrobial activity of Apiospora malaysiana (P>0.05), but pH had a great effect on its in vitro antimicrobial activity (P

In order to obtain an excellent Fusarium oxysporum strain for simultaneous saccharification and fermentation (SSF), the cellulase activity of the 14 strains of Fusarium oxysporum was determined, and Congo red plate staining and paper disintegrating tests were carried out to screen the strains, the ethanol production experiment of SSF was carried out to investigate its cellulose degradation and sugar conversion performance. The results showed that strain mh2 had strong cellulose degradation ability, its cellulase activity was 14.28 U/mL, the diameter of transparent circle was 4.5 cm, which could completely degrade the filter paper into paste. The yield of ethanol could reach 98 g/kg and 41.7 g/kg, respectively, and the conversion of ethanol could reach up to 33.36%. In addition, the activities of filter paper enzyme, endo-glucanase, β-glucanase and exo-glucanase in mh2 cellulase system were 25.63, 15.69, 19.61 and 22.44 U/mL, respectively, the degradation rate of bagasse cellulose was 25.6%, and the ethanol conversion rate of glucose and xylose was 0.443 and 0.213 g/g, respectively, the biodegradability of mh2 was 1.58, 1.17 and 3.8 times higher than that of Cs20, respectively, indicating that mh2 had good biodegradability and sugar conversion during SSF. This study can provide data for the study of SSF to enrich the resources of SSF strains and single strain to produce ethanol from lignocellulose.

Hypertension is a "silent killer" that threatens human health. Milk-derived antihypertensive peptides with antihypertensive activity are prepared from milk protein by enzymatic hydrolysis or fermentation. Recent years, milk-derived antihypertensive peptides have been regarded as a natural and relatively safe bioactive peptide, which have attracted increasing attention due to their high biological activity, low toxicity, easy metabolism and good antihypertensive effect. And milk-derived antihypertensive peptides have been gradually applied to health care products, functional foods and other fields. In this paper, the research progress in the sources (chemically synthesized and natural food sources) and preparation methods (digestibility in vitro and microbial fermentation). This paper summarizes the separation and purification, and structure-activity relationship of milk-derived antihypertensive peptides is reviewed, and the future development prospects for food and clinical applications are outlined, which will provide reference for promoting the development of antihypertensive peptide products in China.

Ultrasonic treatment has been widely researched and applied in the pre-processing and thermal processing of meat and meat processed products at present. The cavitation effect, mechanical effect, and thermal effect of ultrasonic wave are considered to be the main reasons for the changes of meat quality. In this paper, the basic principle of ultrasound and the application progress in pre-treatment and thermal processing in meat processing are reviewed. The effects of ultrasonic treatment on meat tenderness, color, water holding capacity, and lipid and protein oxidation are summarized. The future prospect of its application is also proposed. In general, the physicochemical property and sensory quality of meat and meat processed products are significantly improved during ultrasound-assisted freezing, thawing, curing, and thermal processing. The paper provides a theoretical reference for the application of ultrasonic treatment in meat processing.

Sea cucumber has many physiological functions, such as anti-tumor, anti-coagulation, anti-oxidation and immunity regulation. It has high edible and medicinal value, and has received much attention in nutrition and health care. There are few researches on the exploitation and utilization of sea cucumber viscera at home and abroad, and a lack of knowledge about the active components of sea cucumber viscera. The viscera of sea cucumber is often discarded as a by-product of processing and can not be fully utilized. At present, the utilization of sea cucumber viscera mainly focuses on the identification of active components and the removal of fishy products, and the research on the development of products is less. Based on the nutrients and active components of sea cucumber viscera, this paper expounds the processing and utilization of sea cucumber intestines, eggs, sperms, gonads and viscera, the establishment of removing fishy smell methods and the potential development direction of products from three aspects of papers, authorized patents and health food. In general, at present, there are generally shortcomings such as inconsistent processing methods of active components of sea cucumber offal and unclear practical ingredients of health food. With the development of processing technology, the comprehensive utilization of sea cucumber viscera by enzymatic hydrolysis and extraction will become an important direction.

Foodborne pathogen is an important factor affecting food safety. With the biotechnology development and the improved requirements for food safety, the detection methods of foodborne pathogens are constantly updated and improved. By microfluidic technology, the processes of sample pretreatment, separation and detection are integrated on a tiny chip, and a variety of functions are completed. As an important branch, droplet microfluidic technology can be used for high-throughput detection with the dispersed microdroplets formed by two insoluble liquids. In this paper, according to the different ways of nucleic acid amplification, the characteristics of droplet microfluidic-digital polymerase chain reaction, droplet microfluidic-digital loop-mediated isothermal amplification, and droplet microfluidic-digital recombinase polymerase amplification are compared and summarized. The applications of these methods in the detections of foodborne pathogens are also presented. In addition, the future developments of these technologies are prospected. The intelligent, continuous, precise and miniaturized rapid detections of foodborne pathogens are realized by droplet microfluidic technology combined with digital nucleic acid amplification. This paper would provide references for the development of the technology in the field of rapid detection of foodborne pathogens.

The long-standing fermented meat products were deeply popular with consumers due to the distinctive flavor and long storage life. From the point of protein degradation in the process of fermentation of meat products and based on the recent researches of fermented meat products, this paper discusses the factors affecting the muscle protein degradation including the function of microbial proteases and endogenous enzymes, and the protein hydrolysis activity of core microorganism. The structure changes of muscle protein during fermentation are analyzed, including secondary and tertiary structure and functional properties of protein. This paper furthermore summarizes how the muscle protein degradation during fermentation improving the texture properties and flavor of the fermented meat products, and deterioration of products due to excessive protein degradation. Finally, the perspectives of the future researches are listed in order to provide some meaningful ideas for the intensive study of the fermentation control of meat products.

In broad sense, beverages made from nuts and plant fruits/pulp, as well as other plant-derived materials including proteins etc. are collectively known as plant-based milk. Plant-based milk has multiple advantages such as lactose free, cholesterol free, hormone free, low saturated fat, antibiotics free, special sensory flavor, as well as unique nutritional functions, which fit with the diversified needs of consumers. The market size of plant-based milk in China is huge, which also has great development potential. However, there are still many unsolved problems, such as backward processing technology, insufficient raw material development, unsatisfied sensory properties, vague nutritional and digestive characteristics, and incomplete academic discipline etc. From this, the processing problems of plant-based milk, new processing technology and equipment, innovative technology development trend, industrialization policy comprehensively are described and discussed in this paper. This paper will contribute to the industrial development of domestic plant-based milk, and further satisfying people's growing demand for nutrition and health.

High voltage electrostatic technology has the advantages of low energy consumption and no influence on food quality. It has gradually become a research hotspot in the field of food storage and preservation. This paper systematically reviewed the mechanism of high voltage electrostatic technology and its application status in meat, fruit, and vegetable preservation. The mechanism of the preservation effect of high voltage electrostatic technology is mainly reviewed in terms of enzyme activity transformation, transmembrane potential, and ice crystal formation, respectively. Its preservation effect is also reviewed regarding reducing respiration intensity, reducing drip loss, and inhibiting microbial growth. And the development trends of high voltage electrostatic technology are also discussed and predicted. This paper aims to provide a reference for applying high voltage electrostatic technology in the food industry.

Potato protein has high nutritional value, compared with other cereal proteins, it can make up for the low protein deficiencies of rice, wheat and other staple food raw materials, the market application potential is large. At present, China's potato processing mainly focuses on starch production, but the production process produces a large amount of protein in the wastewater. Efficient recovery of potato protein from wastewater can help increase China's food protein resources reserves, which has important social and economic value. This paper systematically reviews the advantages and disadvantages of various methods of potato protein extraction and their applications. The chemical method is widely used in practice, but the protein yield is low, and the potato protein recovered using the physical method has good quality and purity, but requires high equipment. The biological method is simpler and more efficient, but the treatment effect is greatly affected by temperature. Currently, potato protein is widely used in food processing, preservation materials and animal feed in China. And this paper also combines the existing research and production process, and designs the production equipment process of protein recovery from potato starch wastewater by acid thermal precipitation and ultrafiltration, in order to solve the problem of low protein yield and continuous production by ultrafiltration, improve the protein recovery rate and reduce the generation cost.

Ready-to-eat meat (RTE) products are potential to contaminate bacteria, yeasts and molds during the processing, transport, storage, and sale periods, causing food spoilage and foodborne diseases. As a new non-thermal sterilization technology, atmospheric cold plasma (ACP) is effective and green and has shown great potential in food sterilization and preservation. This paper summarizes the inactivation effects of ACP on microorganisms as well as the factors influencing the antimicrobial efficacy of ACP. The recent progress in the applications of ACP in the sterilization and preservation of RTE meat products is also reviewed in this article. Meanwhile, the effects of ACP treatments on the lipids, proteins, color parameter and sensory quality parameters of RTE meat products are also well discussed. This paper provides references for the potential application of ACP technology in the sterilization and preservation of RTE meat products.

As the global response to climate change strengthening, the carbon emission impact of the food industry, as the manufacturing industry with the highest total output, had been attracted attention from all parties. This paper calculated and evaluated the carbon emissions of Chinese food industry in 2020 by establishing a carbon emission accounting model based on input-output method. The results showed that Chinese food industry have a significant impact on carbon emissions, ranking sixth in the manufacturing industry in direct carbon emissions. Chinese food industry was the industry with the highest carbon emissions except for traditional high-energy-consuming industries. Indirect carbon emissions accounted for more than 90%, and the carbon emissions of power supply industry, oil and coal processing industry were significantly higher than those of other industries, the carbon emissions of these two industries driven by the food industry are exceeding 200 million tons. In the export trade, carbon emissions caused by exports to Asian countries play an important role. Based on the characteristics of carbon emissions in the food industry, the direct and indirect carbon emissions can be reduced by improving the energy utilization rate of the food manufacturing process, comprehensively utilizing carbon dioxide, optimizing the trade structure, etc. This paper would be useful for accounting carbon emission for the food industry and other traditional industries scientifically and effectively and identifying the relation of the industry's embodied carbon emissions with the corporate industries.

Tea grade evaluation is an important technical method to test the quality of tea, and scientifically building the tea grade evaluation model has an important significance. This paper took 102 Oolong teas as research object and built the Oolong tea grade evaluation model based on interior quality parameters with various characteristic value screening methods in combination with support vector machine algorithm. Meanwhile, by combining hyperspectral technology with chemometrics, this paper built the quantitative forecast model of particle swarm optimization back propagation neural network (PSO-BP) based on characteristic wavelength and sparrow search algorithm optimization least squares support vector machine (SSA-LSSVM) for characteristic quality parameters, and finally verified the chemical value model of quantitative forecast. The results showed that in case of parameter combination of ester catechin, simple catechin, tea polyphenol, aqueous extract, caffeine and epigallocatechin gallate (EGCG), the Oolong tea judgement model had the highest accuracy, the accuracy of training set was 97.22%, and the accuracy of forecast set was 93.33%. The sparrow search algorithm optimization least squares support vector machine (SSA-LSSVM) quantitative forecast model had higher forecast accuracy and lower root mean square error, and the determination coefficient of forecast set R2 ranged from 0.93 to 0.99. By randomly selecting the optimal six forecasted chemical values of 30 Oolong tea samples, the judgement accuracy reached up to 90%. In conclusion, it was feasible to accurately judge different grades of Oolong tea based on interior quality parameter combination, the forecast model based on hyperspectral technology could rapidly and accurately obtain the chemical value, and the forecasted chemical value could accurately judge different Oolong tea grades, which would provide a new analysis method and application example for scientifically judging tea quality and grade.

Cold plasma (CP) technology, an emerging non-thermal technology, has attracted widespread attentions in food fields for the advantages of safety, no needs for chemical agents and low-energy-consumption. Cold plasma can release ultraviolet rays and active substances (such as reactive oxygen radicals, reactive nitrogen radicals, hydroxyl radicals and ions) in the excitation process. The reactive species can induce etching and cross-linking of biomacromolecules, or modify the structure and functional groups of food components (such as lipids, proteins and starches), consequently affecting the sensory and flavor qualities of food. This paper summarizes the effects and action mechanism of CP on food components (protein, lipids, starch), victim, polyphenols. The present existing problems and future developments of CP technology are discussed and proposed. This paper would provide a theoretical guides for facilitating the application of CP technology in food industry.

Whole grains retain the nutrients found in whole grains, which can help maintain a healthy weight and reduce the risk of cardiovascular disease, type Ⅱ diabetes, bowel cancer and other diseases when eaten regularly. However, whole grain is difficult to be accepted by consumers due to its poor palatability and cooking characteristics. Therefore, it is necessary to improve traditional processing technology and develop new whole grain foods. As a whole grain food, grain tea not only improve the taste of whole grain, but also retain nutritional value and health effect. This paper reviews research on the changes of flavor substances and functional properties of grain tea by baking, sprouting and fermentation. In addition, the formation mechanism and inhibition methods of acrylamide and end-products of advanced glycation during the processing of grain tea discussed. This paper would provide theoretical reference for the development and utilization of whole grain drinks.

Flavonoids are an important group of polyphenolic compounds found in natural foods, showing great potential for the usage in food, pharmaceutical, nutraceutical, and cosmetic industries. Nevertheless, flavonoids are generally limited in their potential application in food industry due to their low solubility, poor stability and permeability, resulting in poor bioavailability. It is a promising strategy to use nanotechnology to prepare nanoparticles of flavonoids based on natural biological macromolecules and thus improve the physicochemical properties of flavonoids. Recent researches at home and abroad are comprehensive analyzed in this paper, and the structure and properties of flavonoids are briefly described. On this basis, examples of nanoparticles of various protein and polysaccharide matrices and related research results are presented in this paper to discuss their binding mechanisms and applicability. The development of flavonoid nanoparticles for applications in the food industry is also envisaged. The objective of this study is to provide a theoretical basis and rationale for the development and utilization of natural macromolecular nanoparticles of flavonoids.

In order to reduce the environmental pressure caused by petroleum based packaging materials, the development of natural and environmentally friendly soybean protein based food packaging film has become a hot research topic. This paper searched research papers on soy protein based food packaging films from 1990 to 2021 in the Web of Science (WOS), visualized 1318 related articles by using scientific knowledge mapping tool CiteSpace5.8.R3, deeply discussed and analyzed the research hotspots and development trends of soybean protein based food packaging film combined with the method of literature and quantitative analysis. The results showed that the research process of soybean protein based food packaging film could be divided into three stages: Initial, steady and accelerated development, and now it was in the accelerated development stage. China ranked first in the number of publications, reflecting its huge development potential in this field. The betweenness value of the United States was 0.59, indicating that it had a strong scientific research strength. Food Hydrocolloids was a leading journal in this field. The modification of soybean protein based food packaging film and its application in food packaging are the promising research topics, and it tends to develop green food packaging film with natural bioactive compounds in the future.

Nanomaterials have developed rapidly in recent years and have been widely used in the preservation of foods such as fruit and vegetable because of their easy processing, toughness, ability to adsorb and strong antibacterial activity. This paper reviews the preparation and characteristics of nano materials, the preservation of ginseng, vegetable and fruit by nano-coating and nano-packaging materials. By comparing with ordinary preservation materials, the strong antibacterial activity, high antioxidant activity, high vitamin C and chlorophyll retention, low weight loss rate, green environment, easy degradation and inhibition of lignification deterioration of nano-coated film preservation materials and nano-packaging preservation materials are highlighted. The advantages of nano-packaging preservation materials can reduce the rate of food spoilage and prolong the shelf life of food by forming an environment with high CO2, high humidity and low O2, which weakens respiration. In addition, nano-preservation materials have problems such as nano-migration and cytotoxicity, and the evaluation of the safety performance of nanomaterials should be strengthened in the future. This paper provides scientific and technological support for the application of nanomaterials in the preservation of ginseng and other food.

With the progress of society and the improvement of living standards, the dietary patterns of the population in different regions of China show differences, and there are still nutritional imbalances and an increasing number of patients with chronic diseases. In this paper, the dietary pattern characteristics, distribution, and research progress related to common chronic diseases of residents in different regions of China are summarized through the research literature, and nutritional guidance is proposed for people with unreasonable dietary structures. For people in different regions, it is recommended to cook less salt and light, and to soy products, aquatic products, milk, fruits and vegetables based on the oriental healthy meal model. For people of different ages, infants and young children need to supplement fruits and vegetables and pulses to ensure dietary health, and it is more recommended to have a balanced diet based on energy and a western diet based on high-quality protein. Teenagers should reduce their intake of fried foods, and recommend a variety of dietary patterns rich in milk, fruits and vegetables. Middle-aged and elderly people should pay attention to increasing the intake of protein, dietary fiber, fat, meat and poultry, and recommend the dietary mode based on fruits and vegetables and whole grains. For different chronic diseases, the recommended vegetarian diet (mainly fruits and vegetables, soy products and eggs) or balanced diet mode (mainly coarse grains, vegetables, eggs, soy products, seafood) could significantly reduce the risk of hypertension, obesity, kidney disease, Alzheimer's disease and other diseases and improve the patient's condition. This paper would provide a certain reference for guiding residents to rational dietary consumption, optimizing dietary structure and reducing the occurrence of chronic diseases.