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Polysaccharides, as a kind of natural macromolecules, are rich in variety and sources. The excellent functional characteristics (such as emulsifying and thickening) has endowed the polysaccharide-stabilized emulsions with a broad application prospect in various processing fields with unique advantages. This paper reviews the classification formation mechanism of polysaccharide emulsion as well as two common preparation methods. The emulsifying mechanism of polysaccharides and the emulsifying property of polysaccharide emulsion are discussed, including emulsifying activity, emulsifying stability, rheological characteristics. In addition, the internal (including number and distribution of hydrophobic groups, protein residues, molecular weight and so on) and external (including polysaccharide concentration, pH, ionic concentration and so on) factors affecting the emulsifying characteristics are strengthened in order to improve the emulsifying properties of polysaccharides by regulating their structure and environmental factors. Finally, the application and development trend of polysaccharide emulsion in food, cosmetics and medicine are summarized, aiming to provide theoretical basis and wide the application field of polysaccharide emulsion.

In order to sort out the research process and hotspots of honey safety, this paper was based on the China national knowledge infrastructure (CNKI) database and the Web of Science (WOS) core collection, utilizing CiteSpace software to analyze and visualize publication trends, journals, authors, institutions, countries (regions), keywords, and other relevant information. The aforementioned databases yielded a total of 169 Chinese and 281 English literatures. The analysis revealed that the number of publications in Chinese literature on honey safety had been steadily increasing since 2011. The number of publications in English literature had displayed an oscillating upward trend since 2007, with a higher volume of publications in English literature over the past fifteen years compared to Chinese literature. ZHANG Q and GUNDUZ A were the most prolific authors in Chinese and English literature, respectively. While there were established cooperative relationships between researchers in both fields, collaborations between different groups remained relatively limited. Journal of Bee and Food Chemistry were the leading journals for publications on honey safety in English and Chinese, respectively. Both English and Chinese publishing journals primarily focused on the food industry. Yunnan Province Center for Disease Control and Prevention and Karadeniz Technical University were the research institutions with the highest publication output in Chinese and English, respectively. However, there was limited collaboration between research institutes in China. Turkey was the most influential country among the study countries (regions), followed by China, Poland, and New Zealand. During the initial stages of research, Chinese literature primarily explored topics such as "botulinum toxin" "pollen plants" "Triperygium wilfordii Hook. f." and "honey poisoning". However, after 2000, advancements in technologies such as chromatography, spectroscopy, and scanning electron microscopy led to the emergence of new keywords like "melissopalynology" and "gas chromatography". Consequently, gas chromatography, liquid chromatography, liquid-mass spectrometry, and scanning electron microscopy gained popularity as methods for detecting honey safety in research. During the early stages of research, English literature primarily delved into topics such as "pyrrolizidine alkaloids" "mad honey" "grayanotoxin" and "natural toxicants". This indicates that during this time, the primary emphasis was on studying toxic honey and natural toxins found in honey, specifically pyrrolizidine alkaloids and grayanotoxin. As technologies such as chromatography advanced, keywords like "mass spectrometry" began to emerge. It could be seen that the research in Chinese and English literature was focused on similar topics, such as toxic honey, honey poisoning, and the detection and tracing of toxic components in honey. However, there were slight differences in emphasis. In China, the main toxic nectar plants were Triperygium wilfordii Hook. f., Gelsemium elegans (Gardn. & Champ.) Benth. and Macleaya cordata (Willd.) R. Br., while the main toxic components detected in honey were triptolide and koumine. In foreign countries, honey poisoning incidents were mostly caused by grayanotoxin, pyrrolizidine alkaloids or tutin. This study provides reference for analyzing the research content and development process of honey safety and identifying research hotspots.

In order to explore the influence of sugar treatment on the enrichment of γ-aminobutyric acid (GABA) in peanut sprouts, this paper selected the optimal application concentration of different types of exogenous sugars (mannose, sucrose and glucose). The effects of GABA on the germination of peanut seeds and the related substances of GABA anabolic metabolism were investigated and the possible mechanism of action was studied. The results showed that mannose, sucrose and glucose treatment could significantly (P

Rutin has a variety of pharmacological activities, in order to solve the application defects caused by its poor water solubility. In this paper, rutin/hydroxypropyl-β-cyclodextrin (HPCD) inclusion complexes were prepared by solvent evaporation method and analysed for structure, solubility, antioxidant activity and stability. The analysis of the inclusion complex showed that HPCD could effectively encapsulate rutin in a molar ratio of 1:1, and its encapsulation efficiency and drug loading rate were 89.33% and 26.67%, respectively. The solubility of the inclusion complex in water was 51 times higher than that of rutin. After complexation, the crystal diffraction peaks of rutin disappeared and the temperature of the maximum weight loss increased from 266 ℃ to 318 ℃ and solid inclusion complex forms showed an irregular sheet-like structures indicating a successful complexation of rutin by HPCD. The IC50 of the inclusion complex for scavenging DPPH radicals and ABTS cationic radicals was significantly lower than that of rutin (P

Food taste-modulating peptides mainly interact with salt taste receptor ENaC, TRPV1 or TMC4, umami receptor T1R1/T1R3, sweet receptor T1R2/T1R3, bitter receptor T2R and kokumi receptor CaSR to induce PLCβ2/IP3 or cAMP/PKA pathway to achieve taste transduction. Computer aided analysis techniques such as molecular docking, dynamic simulation, virtual screening and deep learning can efficiently, accurately and widely identify and develop novel taste-modulating peptides, which can effectively promote the high-quality development of nutrition and health food industry. This paper aims to present the latest research progress in the field of taste-modulating peptides, including the human taste perception mechanism, the taste mechanism of food taste-modulating peptides, as well as computer aided analysis techniques. This provides ideas for cost reduction, efficiency enhancement, and subsequent in-depth research in the era of Big Compute and development of new taste-modulating peptide products in the field of food taste-modulating peptides development.

To obtain a more comprehensive understanding of the hotspots and research progress of tea beverage at home and abroad, this research paper analyzed the annual publication volume, author co-occurrences, co-citations, research institutions, the number of country publications, journals, and research hotspots of 1247 English literature collected by WOS from 2002 to 2022 using the Web of Science core collection database as the data source and the visual data analysis software CiteSpace v 6.1.6R. The results of the analysis showed that the heat for research on tea beverage at home and abroad continued to rise, and the annual number of publications showed a rising trend year by year. The number of core authors with more than four articles was 584, accounting for 82.4% of the total number of authors. The majority of institutional publications came from Chinese universities, of which the first institution with the highest number of publications was Anhui Agricultural University. The People's Republic of China was the most actively published country, followed by USA and JAPAN. The journals with high publication volume were mainly concentrated in the field of agricultural and food chemistry, and Journal of Agricultural and Food Chemistry was the journal with the highest co-citation frequency, with a total of 988 citations. The "caffeine" "acid" and "catechin" were high-frequency keywords in tea beverage research, with research hotspots focusing on the detection and extraction of active substances in tea beverage, fermented teas, antioxidant and antibacterial activities. In summary, research on tea beverage was still on the rise, but existing studies suffered from a lack of cooperation among authors, limited research areas and convergent research methods, etc. Scholars should strengthen multifaceted cooperation and communication to broaden the breadth and depth of the research, and to jointly promote the development of research in this field. This study provided a reference for a more in-depth understanding of the current status of global tea beverage research in the future.

Foodborne pathogens are one of the important factors affecting food safety. Efficient and rapid detection technology of foodborne pathogens is particularly important to ensure food safety. Among the rapid detection methods of foodborne pathogens, molecular biology technology has been widely used because of its advantages of strong specificity, high accuracy, and fast detection speed. This paper introduces the application of various molecular biological techniques in the rapid detection of foodborne pathogens, including polymerase chain reaction (PCR), loop-mediated isothermal amplification (LAMP), nuclear acid sequence-based amplification (NAS-BA), recombinase polymerase amplification (PRA), recombinase-aided isothermal amplification (RAA), and gene chip (GC). The application status, application scope and existing problems of these technologies are also analyzed and summarized to provide theoretical reference for the rapid detection of foodborne pathogens in the future.

Honey is rich in nutrients and has a wide range of biological activities. However, due to the different botanical origins, geographical origins, entomological origins, and maturity, honey shows significant differences in their endogenous compositions and nutritional values. Volatile organic compounds (VOCs) are closely related to the characteristic properties of honey, and can be used to characterize the differences between honey. Gas chromatography-ion mobility spectroscopy (GC-IMS) is a new technology which combines gas chromatography with ion mobility spectroscopy for the determination of VOCs. In recent years, GC-IMS has been gradually applied to entomological origins identification, geographical origin tracing, botanical origin differentiation, adulteration identification and maturity evaluation of honey, and has achieved good results, showing great application potential in honey quality evaluation. In this paper, the application research progress of GC-IMS for honey quality evaluation is summarized. It is suggested that future research should be carried out from the aspects of establishing honey GC-IMS database, developing GC-IMS equipment with fusion quantitative function, developing the technical standard of quality evaluation based on GC-IMS, and using GC-IMS in combination with other detection technologies，in order to provide reference for the application of GC-IMS for honey quality control, flavor research and product development.

Cultural inheritance is the spiritual genealogy and life source to sustainable development for a journal. This paper took Science and Technology of Cereals, Oils and Foods (in brief “this journal”) as an example to review. The period of this journal has been divided into four stages, including the gestation period from 1991 to 1992, the early and long-term from1993 to 1996, the mature period from 1997 to 2018, and the new development period from 2019 to the present, in order to review its important performance, growth and progress in the changes of social times and the reform of Chinese scientific research system over more than 30 years. By sorting out the development history and the operating experience, the phased achievements and substantial progress in terms of operating characteristics were summarized. The historical contribution, hard work and harvest have also condensed. It could lay an important cornerstone for the journal to continue to carry forward the fine tradition and promote the construction of brand culture. This paper could also promote the journal development to a new level, and provide reference for peer journals to sort out their historical developments.

A gold@platinum (Au@Pt) nanozyme-based test strip for the convenient and sensitive detection of hydrogen peroxide residues in foods was developed using Whatman No.1 filter paper as the carrier, Au@Pt nanozyme as the catalyst, 3,3’,5,5’-tetramethylbenzidine as the color developer, and acetic acid-sodium acetate solution at pH 4.6 as the buffer system. The optimized test strip soaking time was 10 s. The test paper could detect hydrogen peroxide in samples within 3 min with a minimum detection limit of 0.34 mg/kg and a good linearity (R2 = 0.993 1). The test paper is easy to make, highly accurate, stable and simple to operate, and can be used in the real-time on-site detection of food products in various distribution channels.

Green ecological control of stored grain pests is one of the important tasks to promote green grain storage. Predator mite control of stored grain pests is a biological control technology that employs ecological factors to suppress the population of stored grain pests. Cheyletus malaccensis control the pest populations by feeding on the eggs and larvae of insect pests and mites. As Cheyletus malaccensis is the dominant predatory mites in Chinese grain warehouse, it has several advantages, including wide distribution, large quantity, significant quantities, a broad predation spectrum, and high predation levels. This paper briefly described the control technique for stored grain pests by C. malaccensis and the advantages of control by C. malaccensis based on our team's researches in recent years. In addition, low-cost and convenient artificial propagation and release technologies have been developed. These methods are non-polluting, residue-free and are effective in preventing resistance within warehouse applications. This paper provides guidance for the green, ecological and safe stored grain pests comprehensive control and for reduced application of chemical pesticides.

The shortage of high-quality protein feed resources has become an important variable affecting food security in China. Grain and oil processing by-products are abundant in China, but the feeding value is low. If these resources are processed through modern biotechnology, such as biofermentation, enzymolysis technology or synthetic biology, their quality and efficiency will be improved and can be used to replace the soybean meal. This paper summarized the production process, feed value and its application in soybean meal replacement of fermented feed, enzymolysis feed and microbial protein feed, and also introduced the research progress of microbial adsorption, degradation, or enzymes on removing mycotoxins, finally put forward the research prospect of development, industrialization application, standard establishment, and industry supervision for biological fermentation feed. This paper can provide guidance for the application of biotechnology in grain and oil feed resources.

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.

With the rapid development of the economy and society and the increasing improvement of people’s living standards, people have gained a scientific understanding of the sub-health state of the body. Many foods with functional claims such as supplementing dietary nutrients, maintaining or improving the body’s health status and reducing the risk of disease have emerged on the market. At the same time, as the country has introduced new policies, laws and regulations such as the “Healthy China 2030” plan to support the development of the health industry, the objective need for food functional claims has become increasingly apparent. But our current laws and regulations do not clearly definite the concept of functional foods and its requirements, so the directions of research, production and sale, market recognition and market regulation of functional foods are unclear. In particular, functional foods cannot be discriminated from health foods, which have a legal definition. In the long term, this will not only fail to promote scientific and technological innovations in ordinary foods, but also hinder the healthy development of the health food industry. In this paper, information concerning the definition and requirements of functional foods is collected and sorted out from government official documents, websites, academic journals, and other authoritative media, and the current focuses of research on functional foods in China and abroad are compared by visual analysis of high-frequency keywords. Moreover, this paper differentiates between the requirements for functional foods and those for health foods, and it suggests that top-level design be made for refined classification of functional foods on the market and puts forward suggestions on how to better connect each category with the current system.

Egg yolk is rich in nutrition and complex in structure. Its major components are egg yolk granules (EYGs) and egg yolk plasma (EYP). The physicochemical properties and microstructures of egg yolk and its components are greatly affected by different treatments during processing, and in turn affect their functional properties. Therefore, this paper reviews the effects of different treatments including salting, alkali treatment, heat treatment and enzymatic treatment on the physicochemical properties (surface hydrophobicity, oil exudation, and protein solubility) and microstructure of egg yolk as well as EYGs and EYP. In addition, this paper discusses the functional changes of egg yolk and its components after different treatments. We expect this review to provide theoretical support for future research on the physicochemical properties and microstructure of egg yolk components and on their effects on the functional properties of egg yolk components.

Temporal domination of sensations (TDS) is a temporal multidimensional dynamic sensory analysis method. This method provides the evaluators with a list of the attributes of products, and the evaluators obtain dynamic multi-attribute sensory evaluation results by selecting the perceptions they think to be dominant at each moment of tasting. In this paper, the concept and process of TDS and its application in food sensory evaluation are reviewed, and future directions in the improvement of TDS are discussed. We anticipate that this paper will provide new ideas for the development of new food products based on an understanding of the dynamic changes of sensory perception during food consumption.

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.

Acetic acid is the major volatile acid in fruit wine and an excessive content of acetic acid will seriously affect the sensory quality of fruit wine. During alcoholic fermentation, acetic acid is mainly formed by the metabolism of Saccharomyces cerevisiae. Therefore, fully understanding the regulation mechanism of acetic acid metabolism by S. cerevisiae, and breeding low acetic acid-producing strains are of great significance to solve the problem of excessive acetic acid in fruit wine. In this paper, recent progress in research on the metabolic pathways and key regulatory genes of acetic acid in S. cerevisiae is reviewed. Furthermore, this paper proposes the idea that omics technologies and quantitative trait locus mapping could be applied to explore the molecular mechanism of the regulation of acetic acid production by S. cerevisiae. Finally, the application of three functional strain-breeding methods in the breeding of low acetic acid-producing strains is summarized. This review is expected to provide a reference for obtaining excellent strains with low yield of acetic acid for precise regulation of acetic acid in fruit wine.

This paper aimed to investigate the antioxidant activity of buckwheat bee pollen polysaccharides (BWPP) during the in vitro gastrointestinal digestion. The crude polysaccharides were purified using DEAE-52 cellulose column and their antioxidant activity during in vitro simulated gastric and intestinal digestion was studied. The results showed that after purification by DEAE-52 cellulose column chromatography, the highest total sugar content component BWPP-1 was obtained, which was mainly composed of Glc, Xyl, Ara, etc. The infrared spectrum showed that BWPP-1 had obvious polysaccharide characteristic absorption peaks. During the simulated in vitro gastrointestinal digestion, the ABTS+· scavenging rates of BWPP and BWPP-1 reached their maximum values at 60 minutes of simulated gastric juice digestion, which were 86.39%±1.28% and 90.38%±2.78%, respectively. There was a significant difference compared to other digestion times (P0.05). When simulating intestinal digestion, the maximum clearance rates of ABTS+· by BWPP and BWPP-1 reached 88.67%±0.40% and 91.82%±2.77% at 60 minutes, and the difference between the two was not significant (P>0.05). The DPPH· scavenging rates reached their peak values at 240 minutes of 57.11%±0.06% and 65.67%±3.67%, with significant difference (P

Cassava (Manihot esculenta Crantz) is one of the three major potato crops in the world. Consumption of cassava necessitates thermal processing, and the impact of such processing on the physicochemical and structural characteristics of cassava remained unknown. In this paper, three traditional thermal processing methods (boiling, steaming and frying) were used to heat-treat cassava. The physicochemical properties (chemical composition, pasting properties, thermal properties) and structural changes (microstructure, long-range ordering, and short-range ordering) of the processed cassava and untreated cassava was characterized by scanning electron microscopy, Fourier transform infrared spectrometry, X-ray diffractometer, and differential thermal scanning calorimetry. The findings indicated a significant reduction in the total starch content of cassava following diverse heat treatments, accompanied by a notable increase in amylose content (P

The optimal extraction process of phytoglycogen (PG) from sweet corn by ultrasound-assisted method was studied, and the physicochemical properties and biological activities of PG were evaluated in this paper. The effects of solid-liquid ratio, ultrasonic power and ultrasonic time on the yield of PG were investigated and the process parameters were further optimized by orthogonal experiment. Furthermore, the physicochemical properties of PG obtained by ultrasound-assisted method were investigated. Meanwhile, the antioxidation, cytotoxicity, apoptosis and hemolysis of PG were evaluated in vitro. The results showed that the optimal extraction conditions were as follows: Solid-liquid ratio of 1:9 (g/mL), ultrasonic power of 160 W and ultrasonic time of 80 min, the actual yield was 14.31%±0.38%. The PG particle size obtained by ultrasound-assisted method was lower than that obtained by traditional water extraction and alcohol precipitation method. In vitro antioxidant experiment showed that PG had a certain antioxidant capacity, especially it was more sensitive to DPPH free radicals, and the clearance rate reached 54.58%±1.39% at 20 mg/mL. The results of biosafety evaluation showed that the survival rate of mouse fibroblasts (3T3) was higher than 95% after incubation with different concentrations of PG for 24 or 48 h. Meanwhile, PG had no obvious apoptotic effect on cells, and the apoptotic rate was lower than 7% at the maximum concentration. After 2 h of co-incubation, the hemolysis rate caused by PG on red blood cells was also much lower than the national standard (5%), which confirmed that PG had good biocompatibility with normal cells and red blood cells. Overall, this study showed that ultrasound-assisted method could improve the yield and physicochemical properties of PG, and also confirmed that PG was a non-toxic natural nanoparticle, which had great application potential in drug or food factor delivery.

With the economic development and people's needs, China's dairy industry has developed rapidly. China has become one of the largest dairy markets in the world. As a core backbone course of dairy major, the Dairy Technology course has to carry out ideological and political education when the state advocates to start the new engineering construction and ideological and political education. Taking the ideological and political education in Dairy Technology course of Northeast Agricultural University for example, this paper introduces the design ideas and specific teaching reform content of ideological and political education. It also provides a reference for ideological and political education construction in dairy related majors courses.

The objective of this paper was to analyze the difference of composition between hybrid sorghum and conventional sorghum in southwest China, and to establish the method of variety identification. The basic physical and chemical components of 29 sorghum samples were determined, and the metabolite composition of 29 sorghum samples was determined by ultra high performance liquid chromatography coupled with Q Exactive HF-X mass spectrometry. The marker component screening and construction of variety identification model were carried out using stoichiometry, which included principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), cluster analysis and receiver operating characteristic (ROC) curve analysis. The model was based on the basic physicochemical composition and all metabolites. The results showed that the contents of amylopectin and tannin of the conventional varieties form southwest China were higher than that of hybrid varieties, while the contents of amylose and 1000-grain weight were lower. By analyzing the physicochemical properties, it was possible to identify certain samples. The OPLS-DA model was constructed with all 1048 compounds variables, and 46 of the differential metabolites that had a significant impact on the model identification were screened out. A novel OPLS-DA identification model was developed for sorghum varieties, achieving a 100% accuracy in identification. The conventional varieties from southwest China exhibited a relatively high concentration of phenolic compounds. Furthermore, after conducting receiver operating characteristic (ROC) curve analysis and assessing the relative standard deviation (RSD) of quality control sample (QC), 20 feature components that exhibited both high diagnostic accuracy and good reproducibility were identified. Among them, syringetin 3-glucoside and 6"-o-acetyldaidzein had higher expression abundance in conventional sorghum varieties, while D-glucarate, putsutrine, N-acetylputsutrine and L-glutamine had higher content in hybrid sorghum varieties. This study unveiled the disparity in metabolites between hybrid sorghum and conventional sorghum. The study successfully developed a scientifically rigorous and precise untargeted metabolomics approach using UHPLC-Q Exactive HF-X-MS. This method can be effectively utilized for the identification of sorghum varieties, offering a novel strategy for sorghum variety identification.

Pulsed electric field (PEF) is a new type of physical field processing technology, which has the advantages of short treatment time, low-energy consumption and eco-friendly. In recent years, pulsed electric field (PEF) has shown potential in the application of recycling active substances in agricultural product processing wastes. In this paper, the mechanism and advantages of pulsed electric field enhanced extraction are reviewed. In addition, the application progress of pulsed electric field technology in the recovery of bioactive substances in different types of processing wastes is classified and summarized in detail to provide reference and guidance for the high-value utilization of by-products in the processing of agricultural products.

Ion mobility spectroscopy is a technique to characterize compounds based on the differences in the migration of sample ions under the combined action of electric field and air flow. Ions can be separated according to their quantity of electric charge, mass, size and shape. Meanwhile, the collision cross section of the ions can also be calculated to obtain chemical compound structural information, which has shown excellent performance in separating isomers of substances. In recent years, a variety of ion mobility technologies combined with mass spectrometry technology have emerged, and been widely used in food, biology, medicine, environment and other fields. In this paper, the types and working principles of ion mobility spectroscopy are introduced, the advantages and disadvantages of various types of instruments are analyzed, and the application of ion mobility spectrometry, liquid chromatography and mass spectrometry multidimensional combination in analyzing and identifying nutritive and active ingredients and chemical hazards in food is reviewed. The application prospect and development trend of this technology are also prospected.

Calcium is one of the essential macro-elements in the human body. The scientific calcium supplementation is greatly significant to maintaining life and health. The peptide-calcium chelates with good calcium binding capacity and high bioavailability have attracted more attention. This work reviews the binding sites, binding modes, and intermolecular forces between calcium and peptides in peptide-calcium chelates. Compared with free calcium, chelated calcium is more easily absorbed in the intestine according to the summarization of the calcium absorption pathways. Peptide-calcium chelates, as a new generation of calcium supplements, have a rich source of raw materials, high bioavailability, good economic value, and broad development prospects. Further research is needed on the safety, physicochemical stability, digestive stability, and Ca2+ release mechanism of peptide-calcium chelates after intestinal absorption. This paper aims to provide new insight into the development of novel calcium supplements.

From the perspective of the application of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry （HS-SPME-GC-MS） technology in the detection of volatile substances in fruit products, this paper discusses its important position and significance in fruit flavor detection. This paper briefly outlines the principles and characteristics of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry, and highlights the progress of its research on volatile substances in different kinds of fruit raw materials, stored and preserved fruits as well as fruit processed products such as fruit juice, fruit wine, and fruit tea, and also provides an outlook on the research direction of headspace solid-phase microextraction-mass spectrometry coupled with gas chromatography-mass spectrometry in fruit flavor detection.

ObjectiveThis paper analyzes the key concerns of the European union （EU） in the field of food and summarizes the problems of food quality and safety in China and the measures to be taken based on the EU Rapid Alert System for Food and Feed （RASFF） notifications to the public on food safety in China from 2019 to 2021.MethodsSummarizing the situation of the EU RASFF notification to China in 2019—2021， Classification statistical analysis was carried out from five analysis dimensions， including notification type， notification country， product type， hazard type， notification type and hazard type correlation analysis.ResultsIn 2021， the EU RASFF notified 158 cases of food to China， accounting for 50.16% of notifications to China. The three types of products notified accounted for a higher percentage： fruits and vegetables （29 cases）， fish and its products （16 cases）， herbs and spices （16 cases）. Four types of hazards， such as pesticide residues， food additives and flavorings， industrial pollutants， and mycotoxins， accounted for a relatively high proportion. The problem of ethylene oxide exceeding the standard exists in some food categories in China， but China’s relevant studies on the exposure of ethylene oxide and 2-chloroethanol in food were less， and the national standards for detection methods and limits in food had not yet been established. Among the border rejection types of notification， pesticide residues （20 cases）， mycotoxins （5 cases）， pathogenic microorganisms （4 cases） and other hazard factors accounted for a relatively high percentage.ConclusionThis paper summarizes the EU RASFF notification of China’s food safety situation exported to Europe， in order to reduce the occurrence of similar situations， and provide reference for China’s market supervision departments and export food enterprises.

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.

Deep-frying is a traditional cooking method in China, endowing the product with unique crispy characteristic but also greasiness. High-calorie fried foods can create health risks. Many attempts have been made by researchers to reduce the absorption of oil during the frying process while ensuring the good quality of deep-fried products. This paper reviews the oil-absorbing behavior of deep-fried starch-based products during the frying process and describes several methods to regulate the oil content of deep-fried products. Adding functional ingredients (proteins or starches and a combination of hydrocolloids with the main ingredients of the product) is in line with the current trend of nutritious and low-fat foods. Coating technology, which utilizes natural macromolecules as an oil barrier, has promising applications in the production of low-fat fried foods. In addition, new frying technologies such as vacuum frying, air frying and spray frying are becoming increasingly mature, and can gradually replace traditional frying for the production of low-fat fried products according to the needs of industrial production. All regulatory measures described in this paper can reducing the oil content of different fried products to different degrees, which will provide a scientific and theoretical basis for selecting a suitable measure for oil reduction in different fried starch-based products based on their oil absorption mechanisms, and provide a theoretical reference for the development of low-fat fried products.

In recent years, the number of patients with diabetes or obesity has increased rapidly, and the glycemic index (GI) of grains has attracted attention. Using GI value to guide the choice of grains is of great significance to the prevention and control of chronic diseases such as diabetes. However, the GI value of grains is influenced significantly by processing methods and is often directly related to measurement methods. Therefore, this paper summarizes the current methods used to determine the GI value of foods as well as their advantages and disadvantages. Thereafter, this review also analyzes the effects of different processing methods on the GI values of grains and their products, and explains the possible mechanism for changes in the GI value of grains from the perspective of the interaction between various components in grains caused by processing methods. This paper is expected to provide an effective basis for the prediction of changes in the GI value of grains and the selection of processing methods, and also provide a reference for the research and development of grain products with low GI value.

Baked foods with a huge market scale play an important part in people's daily diet, and the market scale maintains a trend of rapid growth. The quality of baked foods is affected by many factors, such as raw material composition and processing conditions, so understanding the factors affecting the quality of baked foods is of great significance to process and produce high-quality baked foods. This paper reviewed the effects of fermentation conditions, processing conditions, and raw material composition on the quality of baked foods, and it also involved research on functional baked foods with the addition of special nutritional ingredients or low / no sugar content. These new types of baked foods are more in line with the current people's pursuit of the concept of nutritious and healthy diet. This paper could provide the reference for the design and production of high-quality baked foods, and promote the development and upgrading of the baked food industry.

In this paper, the overall development of electromagnetic heating food technology and even electromagnetic cooking technology was analyzed from multiple perspectives by means of literature date summary, and questionnaire survey analysis. This paper focused on the main components and functions, technical elements, core technical indicators and research hotspots of electromagnetic heating food equipment, and the current overall research situation of electromagnetic cooking food technology was also summarized and analyzed. For the commercial electromagnetic cooker products, this paper summarized and analyzed the market application situation and main use problems of electromagnetic cooker based on the questionnaire survey analysis method. Finally, based on the current situation of increasingly prominent problems of electromagnetic cooking products, the future development suggestion of standardizing market order and improving technology foresight was pointed out.

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.

Soybean protein isolate processing and production produces a large amount of soybean whey wastewater, which causes environmental pollution and waste of resources directly discharged. Soybean whey wastewater contains soybean whey proteins (SWP), soybean isoflavones, soybean oligosaccharides and other nutrients, of which soybean whey proteins application value is extremely high, rich in trypsin inhibitors, β-amylase, soybean hemagglutinin, lipoxygenase and other functional factors. Therefore, with regard to the recycling of soy whey proteins, this paper sumerizes the main components in soybean whey proteins, analyses functional properties and research purposes of each component, and sortes out the recovery methods and applications of soy whey proteins. The aim of this paper is to provide a theoretical and technical reference for high value utilisation in industrial production practice.

Bacterial exopolysaccharide (EPS) is a secondary metabolite that is synthesized and secreted outside the cell wall during bacterial growth and metabolism. It can regulate the initial attachment of cells to different substrates and protect cells against environmental stress and dehydration. As a potential prebiotic, EPS has the characteristics of safety, non-toxicity and unique physical and chemical properties, and is widely used in the fields of food, medicine, biology and industry. However, the bacterial metabolic system is complex, and the biosynthetic mechanism of EPS has not been fully elucidated. Cyclic diguanylate (c-di-GMP) is an important second messenger, and it plays an important role in the regulation of many physiological activities such as biofilm formation, motility, adhesion, virulence and EPS synthesis. The analysis of the transcriptional regulation mechanism of c-di-GMP provides a new idea for exploring the biosynthesis mechanism of bacterial EPS. This paper summarizes the characteristics and synthetic degradation pathways of c-di-GMP in detail, and focuses on the regulatory mechanism of c-di-GMP in the process of bacterial EPS biosynthesis. This paper provides a theoretical basis for revealing the mechanism of bacterial EPS biosynthesis and the structure-activity relationship.

The overweight or obese population in sub-health status and the aging population in China are increasing year by year. The intracellular level of nicotinamide adenine dinucleotide (NAD+) decreases dramatically with age and obesity. NAD+ is the key target of cellular energy metabolism and cell function regulation, which affects senescence. Therefore, improving physiological functions and delay aging by supplementing NAD+ precursors has become a hot topic of current research. β-Nicotinamide mononucleotide (NMN) is an intermediate metabolite of NAD+ in animals, and it is also the most direct and efficient NAD+ supplement precursor at present. However, NMN has complex effects on the physiological functions of various organs, the results of animal tests are not consistent with those of human clinical tests, and the optimal dosage has not been determined. This paper summarizes the results of recent animal and human clinical tests of NMN aiming to explore the effects, mechanisms, doses and adverse reactions of NMN supplementation on animal and human physiological functions. Through this paper, we hope to provide ideas for future research and application of NMN.

Protein gels are three-dimensional protein networks with high moisture content, which have been widely applied in several fields such as food, medicinal, and industrial sectors. Gel texture can be improved by adding dietary fiber due to its good physical, chemical and physiological properties, which has become the focus of attention of researchers. In order to better understand recent progress in research on dietary fiber-protein composite gels, this paper focuses on the classification, structure and functional characteristics of dietary fiber, and summarizes the current state of knowledge on the effect and mechanism of dietary fiber on the characteristics of protein gels. Moreover, it gives an overview of the application of fiber-protein gels in the fields of food and medicine and predicts future development directions. This paper will provide a basis for the preparation and application of fiber-protein gels.

Melatonin, a trace efficient natural plant signaling molecule, has been widely reported in plant growth and development, abiotic stress, and postharvest preservation and other aspects. In recent years, melatonin has been found to play a positive role in inducing disease resistance in fruits. This paper describes the effect of melatonin on pathogens in vitro and in infected fruits, with a focus on the mechanism by which melatonin induces fruit resistance to invasive diseases. Furthermore, this paper reveals that melatonin and plant signal transduction pathways constitute a regulation network to mediate disease resistance responses in fruits. We conclude this paper with an outlook on future research directions in order to provide a theoretical reference for further research on the mechanism by which melatonin induces disease resistance.

Frozen dough is widely used in the food industry. But there are several problems arising such as: the deterioration of dough and the reduction of fermentation activity properties during frozen storage. Frozen dough improvers are important way to solve these problems. Currently, the commonly used improvers are polysaccharides, emulsifiers, proteins and others. This paper summarizes the main problems and influencing factors in the application of frozen dough, and the mechanism and application of different improvers on the quality of frozen dough were reviewed. The paper also prospects the research and development trend of improvers.