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Kudingcha (Ligustrum robustum (Roxb.) Blume) is widely used as a traditional medicinal and culinary plant of great economic value. It has a long history of use as an ethnic medicine and an alternative to tea in Guizhou, Yunnan and Sichuan provinces of China, and has attracted much attention in recent years. The chemical composition of kudingcha (Ligustrum robustum (Roxb.) Blume) is complex, from which phenylpropanoids, phenylethanoids, monoterpenes, iridoids, flavonoids and volatile oils have been isolated. It has a wide range of pharmacological effects, including lipid-lowering, antioxidant, antiviral, antibacterial, anti-inflammatory, immune regulatory and anticancer activities. However, in recent years, there are few systematic reviews on Ligustrum robustum (Roxb.) Blume, even though it is only mentioned in the reviews on Ligustrum plants or kudingcha, which is not conducive to the standardized research, development and utilization of kudingcha (Ligustrum robustum (Roxb.) Blume). This paper comprehensively summarizes recent research on the composition, pharmacological activity and quality control of kudingcha (Ligustrum robustum (Roxb.) Blume) with focuses on the structural features and pharmacological mechanism of its characteristic components. This paper will provide a theoretical reference for the preparation, separation, structure identification and pharmacological research of the characteristic components of kudingcha (Ligustrum robustum (Roxb.) Blume).

Realizing nondestructive testing for traceability of the origin of agricultural products is an important way to establish a traceability system for the quality and safety of agricultural products, and an effective means to guarantee the quality of food safety and safeguard the legitimate rights and interests of consumers. Compared with traditional testing methods, nondestructive testing technology is widely used in the field of food traceability because it can achieve the advantages of obtaining internal and external effective information without damaging the inspected samples. This paper provides an overview of NIR spectroscopy, NIR testing, and NIR testing. In this paper, the principles of three spectral detection techniques, namely, near-infrared spectroscopy, hyperspectral imaging and Raman spectroscopy, and their latest applications in the origin traceability of different types of edible agricultural products are outlined, and the feasibility of each spectral detection technique in the origin identification of agricultural products is concluded. At the same time, the future research directions are prospected in order to provide theoretical references for the research of nondestructive testing technology system for origin traceability of agricultural products.

Health food, which is a specific type of food, plays an important role in chronic disease prevention, health promotion and life quality improvement. In order to promote the healthy, sustainable and high-quality development of Chinese health food industry, this paper summarizes the current situation of health food standardization works in China, analyzes the existing problems, and puts forward suggestions and prospects. The top-level design of the health food standard system in China is urgently needed, and some important standards are still missing, and the standards system also fails to play its role in supporting the legal and regulatory system. To promote the healthy, sustainable, and high-quality development of the Chinese health food industry, this paper suggestes setting up and strengthening the health food standard system to meet the demand of the standardization in supply-side structural reform, to develop the important standards as soon as possible to meet the needs of high-quality development of the industry, and to improve the health food laws and regulations system and standard system of good coordination supporting mechanism to meet the "the four strictest" regulatory requirements.

Plant polysaccharides, one of the main sources of natural polysaccharides, has significant antitumor activity and are potentially exploitable in the field of food and medicine. This paper systematically summarizes the anti-tumor mechanism and structure-activity relationships of plant polysaccharides, focusing on three perspectives: Inhibition of tumor cell growth, enhancement of immune regulation, and inhibition of tumor cell invasion and metastasis. The functional-structural relationships of plant polysaccharides are further dissected based on their molecular weight, glycosidic bond types and monosaccharide composition, modified modifications and advanced structures. In this paper, the antitumor activity and structure-bioactivity relationships of plant polysaccharides are systematically summarized to provide a reference for discovering its new breakthroughs and further development.

Phospholipid is widely found in eggs, poultry, legume seeds and aquatic products, which is prone to oxidation degradation during food processing and storage. Moderate oxidation gives food a special flavor, while excessive oxidation will cause food quality deterioration and a decrease in food flavor. The oxidation of phospholipid could be influenced by light, temperature, and oxygen. Phospholipid oxidation is complex and gives rise to a wide range of products. When used singly, existing analytical techniques cannot accurately evaluate the level of phospholipid oxidation, and the regulation techniques for phospholipid oxidation have limitations from safety and economical perspectives. This paper gives an overview of the mechanism, detection and regulation techniques for the oxidative degradation of phospholipids, which will facilitate a systematic understanding of the oxidative degradation of phospholipids during the processing and storage of meat and aquatic products and may also provide a theoretical basis for regulating food flavor and improving food quality.

In order to improve the effect of microwave thawing on yak meat quality, this paper mainly adopted four different intermittent microwave thawing methods to determine and analyze the indicator changes of the nutritional quality of yak meat and peroxide-value (POV), superoxide dismutase (SOD), total volatile base nitrogen (TVB-N), thiobarbituric acid reactants (TBARS). The results showed that the thawing loss of yak meat in mode 1 (heat 10 s and stop10 s as a cycle) was less, higher protein and fat content among the several thawing methods, and the hardness, viscosity and chewiness of yak meat were the smallest, which dates were 2612.115 g, 1771.18 N and 878.63 mJ respectively, with a shear force of 69.59 N and pH of 5.9. At the same time, the freshness preservation effect was better. Compared with room temperature thawing, the mode 1 reduced the degree of fat oxidation of yak meat, its POV and TBARS were 9.45 mmol/kg and 0.36 mg/kg respectively. But there was no significant data difference between SOD activity and TVB-N and other thawing methods (P>0.05). Therefore, choosing the mode 1 to thaw, which could greatly reduce the damage of yak meat caused by thawing in terms of basic quality.

Alzheimer's disease (AD) is a progressive neurodegenerative disease with insidious onset, commonly seen in the elderly and with increasing incidence, for which there is still no effective treatment. Medicinal and edible homologous substances refer to substances that are both food and traditional Chinese medicine, and have received widespread attention due to their safety and good therapeutic and health effects. This paper describes the pathogenesis of AD, and summarizes the anti-AD mechanism of medicinal and edible homologous substances from the aspects of slowing down the deposition of β-amyloid, inhibiting the over-phosphorylation of Tau protein, improving the cholinergic system, antioxidant, anti-inflammatory, and protection of neurons and synapses, so as to provide references for the development and application of medicinal and edible homologous substances products.

As a by-product of oil extraction, walnut meal was often used as feed or discarded, resulting in a waste of a large amount of high-quality protein resources. In this paper, for the high-value utilization of walnut meal resources, the highest content of glutelin was used as raw material to prepare walnut glutelin bacteriostatic peptide by solid-state fermentation with Bacillus subtilis and alkaline protease. The polypeptide content and the diameter of the inhibition zone of Staphylococcus aureus were used as the response values to optimize the optimal bacterial enzyme synergistic solid-state fermentation process parameters by single factor test. and response surface test. The thermal stability of the prepared glutelin bacteriostatic peptide was investigated. The results showed that the single factor test showed that the glutelin bacteriostatic peptide had a certain inhibitory effect on Escherichia coli and Staphylococcus aureus. The optimal fermentation process parameters under the response surface test were as follows: Inoculation amount 5%, solid-liquid ratio 1:1.5, fermentation temperature 43 ℃, fermentation time 3 d, and enzyme dosage 400 U/g. Under the optimal process conditions, the peptide content reached 26.35±1.29 mg/g, and the diameter of the inhibition zone against Staphylococcus aureus was 15.50±1.53 mm. Differential scanning calorimetry (DSC) analysis showed that glutelin antimicrobial peptides had higher thermal stability than glutelin. This study showed that the bacteriostatic peptide prepared by solid-state fermentation of walnut glutelin with enzyme has a good bacteriostatic effect and relatively stable structure.

Starch was the main source of carbohydrates in people's daily diet, and its digestibility was an important factor affecting the body's postprandial blood glucose level. In this paper, the effect of xylose on the in vitro digestive properties of corn starch and its mechanism of action were investigated. The in vitro digestibility of starch was evaluated by an in vitro simulated digestion system after different additions of xylose (5%, 10%, and 15%), and the mechanisms of xylose on α-amylase and α-glucosidase, as well as its effect on blood glucose fluctuation through enzyme inhibition kinetics, molecular docking, and human glycemic index (GI) tests. The results showed that the digestive hydrolysis of corn starch was inhibited by different amounts of xylose, and the IC50 values of xylose on α-glucosidase and α-amylase were 205.35 and 4.75 mg/mL, respectively, which belonged to the mixed type inhibitors. Xylose interacted with amino acid residues of α-glucosidase and α-amylase through hydrogen bonding with binding energies of −3.05 and −5.30 kcal/mol, respectively. Additionally, the GI value of plant-based peptidoglycan milk decreased from 58 to 45 after the addition of xylose, which demonstrated that xylose was effective in decreasing the fluctuation of postprandial blood glucose. The results could provide scientific data to support the research and application of xylose in nutritional and health foods.

Cancer is the leading cause of mortality in human health, with the highest mortality rate among all diseases. Unfortunately, most of the current cancer treatments inevitably come with certain side effects. Therefore, a significant amount of research is focused on the development of safe and effective anticancer drugs. Sulforaphane is one of the most bioactive natural compounds isolated from cruciferous plants. Numerous studies show its anti-cancer, antioxidant, and antiviral properties, as well as its anticancer mechanisms. Sulforaphane can inhibit the growth of cancer cells by regulating the cell cycle, inhibiting cell migration and invasion, and inhibiting the expression of apoptosis related proteins. It can also inhibit the occurrence and development of cancer cells through anti-inflammatory and antioxidant measures. Some reports also indicate that sulforaphane can impede the development of cancer cells through its anti-inflammatory and antioxidant effects. Compared to most traditional cancer treatment methods, sulforaphane is much safer and more reliable. It is also more readily available and has great anticancer potential. This paper review the anticancer mechanisms of sulforaphane over the past two years and provide the corresponding theoretical basis for further research on the anticancer effects of sulforaphane.

Nanofiber materials are not only gained extensive utilization in fields such as medicine, energy, and electronics but also demonstrated significant potential for diverse applications in the realm of food-related domains. Among the various methods for nanofiber material preparation, solution blow spinning technology is gradually emerged as a research hotspot due to its inherent advantages in terms of safety, cost-effectiveness, and high production rates. This paper aims to delve into the working principles and classifications of solution blow spinning technology, as well as the selection of spinning process parameters that wield substantial influence over fiber structure. With a particular emphasis on summarizing the research progress and application advantages of solution blow spinning in multiple food-related fields, including food packaging, controlled-release systems, filtration materials, and enzyme immobilization, the objective is to provide a reference for optimizing, expanding application domains, and commercializing solution blow spinning technology.

The beer industry is one of the most rapidly developing industries in Chinese beverage alcohol industry, in which the production of raw materials and processing of beer are closely related to the quality of products and industrial development. The control of Deoxynivalenol (DON) from contamination of raw materials or processing of beer is one of the most critical and interesting research areas. This paper analyzes the contamination of DON, which is an important mycotoxin that affects the quality and safety of beer. Combined with the migration and transformation of DON during the key stages of beer processing, the measures for controlling DON in beer processing are elaborated from three major methods of physics, chemistry and biology, which provides the theoretical basis for controlling DON contamination and improving the quality of beer.

As the main by-product of rice processing, rice bran is rich in many nutriments, such as oil, protein, and bioactive substances. The protein content in rice bran accounts for about 15%~17% of rice bran, which is divided into albumin, globulin, gliadin and glutenin with the amino acid composition close to the pattern recommended by FAO/WHO. It is a high-quality plant protein source with low allergenicity and high bio-efficacy. The acquisition of rice bran protein can increase the added value of rice and has broad application prospects in the fields of food and medicine. Therefore, this paper reviewes the extraction methods, functional properties and functional complexes of rice bran protein, and the application status of rice bran protein and its complexes in the fields of bioactive peptides, infant food, food additives, nutrition delivery system are also introduced. Finally, the challenge of future research on rice bran protein is proposed. This review provides certain ideas and references for the industrial production and high-value utilization of rice bran protein.

Probiotics have a variety of probiotic effects. However, in the process of processing, storage or digestion, it is easy to reduce its activity due to the influence of external adverse environment. The use of microcapsule technology can play a good role in the protection of probiotics and reduce or avoid the impact of adverse environment. As a wall material of probiotic microcapsules, marine polysaccharides can not only boost the stress resistance and stability of probiotics, improve the sensory characteristics of probiotic products, but also enhance the therapeutic effect with probiotics. This paper analyzes the species and characteristics of marine polysaccharides from different sources. It also summarizes the preparation methods of marine polysaccharide-based probiotic microcapsules, and expounds the application of marine polysaccharide-based probiotic microcapsules in food industry, biomedicine, aquaculture feed and other fields. It is expected to provide some references for the research direction of probiotic microcapsules and the high-value utilization of marine resources.

Fucoxanthin is a carotenoid, reddish-brown in color, which is mainly derived from marine organisms such as brown algae and diatoms, and has aroused extensive scientific interest due to its unique chemical structure and abundant biological activities. Studies have shown that fucoxanthin processes significant anti-inflammatory and anti-cancer activities. Its anti-inflammatory mechanisms primarily include inhibiting oxidative stress, regulating inflammatory factors, inducting cell autophagy, and resisting cell apoptosis, etc. The main mechanism of anti-cancer activity includes inducing cell autophagy and apoptosis mechanisms, regulating the cell cycle, inhibiting cell migration, and suppressing cell invasion, among other aspects. In this paper, the research progress of anti-inflammatory and anti-cancer activities and related mechanisms of action of fucoxanthin is briefly summarized, which provides the theoretical basis and reference for further research and development of fucoxanthin.

The pH and firmness index (FI) of red globe grapes determine the taste and post-harvest quality of the fruit. In this paper, a method for the detection of pH and firmness of red globe grapes based on transmission spectroscopy technology was proposed. Spectral datas were first collected from 360 full-growth-cycle red globe grape samples, which were pre-processed and modeled by different spectral pre-processing methods as a way to determine the best spectral pre-processing method. Then competitive adaptive reweighted sampling (CARS), successive projection algorithm (SPA), uniformative variable elimination (UVE) and CARS-SPA, UVE-SPA composite data dimensionality reduction methods were used respectively for extracting feature variables from spectra. Finally, partial least squares regression (PLSR) detection models for pH and firmness of red globe grapes were established, respectively. The optimal prediction models for pH and firmness of red globe grape samples were moving-average method (MA)-CARS-SPA-PLSR and MA-UVE-SPA-PLSR. The correlation coefficient of prediction (RP) of the prediction sets of the two models were 0.9882 and 0.9588, and the residual predictive deviation (RPD) were 6.5857 and 3.5167, respectively. The results showed that transmission spectroscopy could be applied to the detection of pH and firmness of red globe grapes, which provided a new idea and a new method for the detection of pH and firmness of red globe grapes in the whole growth cycle.

Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it can effectively reduce the loss of nutrients in products, retain the original flavor of food and improve the tenderness of meat products and other advantages. This paper mainly summarizes the effects of different cooking conditions and modes in sous vide cooking technique on the eating quality of meat products. It is pointed out that the appropriate cooking temperature and time can improve the flavor and tenderness, promote nutrient retention, and long periods of heating at low temperature contribute to the safety of meat. Moreover, the significant influence of sous vide cooking combined with other technologies on tenderness and safety of meat products is also summarized. This study provides a theoretical basis for better promoting the application of sous vide cooking technology in the deep processing of meat products and realizing the industrial production of meat products.

Beef is rich in nutrients and is one of the favored meats among consumers. Market price, consumer willingness to buy and satisfaction are affected by the quality of beef, so it is important to test the quality of beef. At present, traditional beef quality testing methods have the problems of time-consuming, sample damage and complex operation. Recently, non-destructive testing technology has been widely used in beef quality testing because of its advantages of rapidity, high efficiency, non-destructive and environment-friendly. This paper summarises the progress of non-destructive testing technology in beef quality analysis (sensory quality, nutritional quality and other quality), and systematically describes the principles of non-destructive testing techniques such as near-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging, E-tongue and E-nose. The progress of non-destructive testing techniques in beef quality analysis within the last five years is discussed in detail. The existing problems of non-destructive testing technology in beef quality analysis are put forward, and the future application prospect is prospected. It hopes to provide a reference for the research and application of non-destructive testing technology for beef quality.

In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition of pumpkin flour on the whole wheat flour-wheat flour mixture, and the effects of the addition of whole wheat flour, the addition of pumpkin flour, the addition of yeast, and the fermentation time on the sensory, specific volume, and chromaticity of the whole wheat steamed bread. On this basis, the sensory score was used as the response value, and the Box-Behnken experiment was used to optimize to obtain the optimal formulation of whole wheat steamed bread and the nutritional characteristics of whole wheat steamed bread were analyzed. The results showed that the influence of each factor on the sensory scores of whole wheat steamed bread was in descending order: the amount of whole wheat flour added, the amount of yeast added, and the amount of pumpkin flour added. The optimal formulation of whole wheat steamed bread was 55% wheat flour, 45% whole wheat flour, 10% pumpkin flour, 2% yeast, and fermentation time 40 min. The sensory score of whole wheat steamed bread prepared under this formulation was 97.23, which was similar to the predicted value of 97.81. The moisture content of pumpkin whole wheat steamed bread under the optimal formulation was 44.86%, the polyphenol content was 5.47 mg/g, and the flavonoid content was 2.57 mg/g. The steamed bread under the formulation had a golden color, and prominent aroma, fluffy and tasty, and possessed the unique flavors of pumpkin and whole wheat. It provides a useful reference for the deep processing and comprehensive utilization of pumpkins.

In this study, the red pigment of pitaya peel was extracted by ultrasound-assisted ethanol extraction method. Followed by inhibition zone testing method (using drug sensitive testing paper) and DPPH free radical scavenging method, the antibacterial activity and total antioxidant capacity of the two red pigments were compared. Meanwhile, by detecting the response of the red pigment extracts to the index of both pH change and color difference values, the optimal concentration of the red pigment extract to make an indicator card was selected. Then evaluated the effect of the indicator card on detecting the freshness of bighead carp meat by assessing the changes in pH and TBA values during storage at room temperature. The results showed that the antibacterial activity against E. coli and S. aureus and total antioxidant capacity of red pigment extracted from the red-fleshed pitaya fruit peel was significantly higher than that from the peel of white-fleshed pitaya (P

Spores are the main dormant forms of some bacteria under harsh environment conditions, which are widely distributed in nature. Bacterial spores have a rigid structure, which helps resist to environmental stresses such as heat and ultraviolet radiation. At present, it is difficult to inactivate bacterial spores by the conventional sterilization methods used in the food industry. Therefore, bacterial spores are one of the most important factors influencing the food safety. In recent years, the application of non-thermal processing technologies in killing spores has received great deal of attention. Cold plasma is a novel non-thermal physical sterilization technology, which has a broad application prospect in the food industry due to its various advantages such as high bactericidal efficiency, low energy consumption, and secondary pollution-free. In this paper, the application of cold plasma in the inactivation of bacterial spores in foods is reviewed, and the underlying mechanisms are also summarized in detail. Moreover, the effects of diverse factors on cold plasma-induced spores inactivation are analyzed, and the future research direction is also prospected. This article provides important theoretical basis for the practical application of cold plasma in food safety and quality control.

In this paper, the effects of three postharvest treatments (aerobic,vacuum,vacuum+1-MCP) on browning, active oxygen metabolism and saccharides during storage of deastringent persimmon were researched. Meanwhile, the correlations between browning and other indexes were analyzed. BI of vacuum and vacuum+1-MCP was lower than that in aerobic group, and the browning degree in vacuum+1-MCP group was the lowest. The SOD and APX activities of the three kinds of persimmon treated after harvest decreased and increased respectively, and the SOD activities of the vacuum group were the lowest，the APX activities under vacuum and vacuum+1-MCP conditions were higher than that in aerobic group. At vacuum and vacuum+1-MCP conditions，the increase of CAT activity of persimmon was inhibited, and the accumulation of H2O2 was reduced, with lower ability to inhibit hydroxyl radical and ascorbic acid content. The reducing sugar content of persimmon in vacuum and vacuum+1-MCP groups was lower than that in aerobic group, and the increase in vacuum+1-MCP group was the slowest, from 14.10% at the beginning of storage to 14.87% on 12 d. The pectin content of persimmon in vacuum+1-MCP group decreased slowly. Correlation analysis showed that the correlations between browning and various indexes under different postharharvest treatments were different. The persimmon BI was always negatively correlated with pectin, meanwhile positively correlated with reducing sugar. It can be concluded that vacuum and vacuum+1-MCP conditions are more conducive to inhibiting the browning of persimmon after deastringent.

Heat treatment is an important factor affecting the stability of the protein emulsion. This paper investigated the effects of different heat treatment temperature (30, 50, 70, 80 and 90 ℃, 30 min) on the physicochemical properties of tuna protein emulsion. The results showed that the emulsifying property of the heat-treated protein emulsion changed significantly compared with those without heat treatment (P

Chitosan is a naturally-occurring alkaline polysaccharide with excellent biocompatibility, biodegradability, low toxicity, and easy preparation. It has been widely used in the construction of delivery systems for various nutrients and bioactive substances. The chitosan-based nutrient delivery systems are mainly constructed by cross-linking, drying, layer-by-layer self-assembly, coalescence, covalent grafting, microfluidics and biosynthesis. Chitosan can be combined with carbohydrates, proteins and liposomes to form a composite carrier that can obtain more excellent performance and broaden its application in food packaging materials, slow release of bioactive substances and probiotic embedding. In addition, this paper further analyzes the obstacles and limitations of the actual application of chitosan-based nutrient delivery systems in the food industry, to provide important references for the application of chitosan-based delivery carriers in imparting new functional properties to foods, developing new food ingredients, and nutrient fortification.

As the new orientation, new requirement and new task to develop higher education, it is necessary to deeply implement the digital strategic action, construct a new form of higher education teaching, give full play to the role of the main channel in the classroom education, and comprehensively promote the ideological and political construction of curriculum. On the basis of the digital intelligence era, this paper deeply explores the ideological and political elements in each chapter according to the characteristics of the course, teaching objectives and teaching contents; it also draws the conclusion about the teaching reform and practice of the ideological and political construction of the course on Food Chemistry and Analysis. It puts forward some strategies: the improvement on educator' ideological and political teaching ability, the digital construction and improvement of high-quality ideological and political resources, the optimization of curriculum setting, and the innovation on "gene implantation" and "one, two, three, four" teaching modes. The ideological and political classroom of professional courses is taken as the carrier, the unity of inner knowledge and action is realized, and meanwhile the ideological and political education system is constructed about the course on Food Chemistry and Analysis, with the purpose to promote both the translation of professional knowledge and value guidance of students', and create a new pattern for the moral education.

Gaseous oil fume is complex in composition and contains a large number of harmful volatile organic compounds (VOCs), which are one of the major pollutants in indoor air and also the major source of oil fume odor, with aldehydes accounting for the major proportion. This paper reviews the formation and composition of cooking oil fume, the hazards of and the detection methods for volatile aldehydes in cooking oil fume, and the factors influencing their formation. It also summarizes the current techniques to control the formation of aldehydes in cooking oil fume to provide a theoretical basis for the scientific regulation of aldehydes pollution from cooking oil fume.

Food image retrieval, a major task in food computing, has garnered extensive attention in recent years. However, it faces two primary challenges. First, food images exhibit fine-grained characteristics, implying that visual differences between different food categories may be subtle and often can only be observable in local regions of the image. Second, food images contain abundant semantic information, such as ingredients and cooking methods, whose extraction and utilization are crucial for enhancing the retrieval performance. To address these issues, this paper proposes an enhanced ViT hash network (EVHNet) based on a pre-trained Vision Transformer (ViT) model. Given the fine-grained nature of food images, a local feature enhancement module enabling the network to learn more representative features was designed in EVHNet based on convolutional structure. To better leverage the semantic information in food images, an aggregated semantic feature module aggregating the information based on class token features was designed in EVHNet. The proposed EVHNet model was evaluated under three popular hash image retrieval frameworks, namely greedy hash (GreedyHash), central similarity quantization (CSQ), and deep polarized network (DPN), and compared with four mainstream network models, AlexNet, ResNet50, ViT-B_32, and ViT-B_16. Experimental results on the Food-101, Vireo Food-172, and UEC Food-256 food datasets demonstrated that the EVHNet model outperformed other models in terms of comprehensive retrieval accuracy.

pH, NaCl and temperature are important process parameters for the manufacturing of soybean protein isolate (SPI). pH and NaCl affect protein aggregation by modifying the surface charge and electrostatic repulsion, whereas temperature affects protein aggregation by changing the surface hydrophobicity and/or disulfide bonding, which in turn changes the particle size and compactness and then the rheology and downstream application characteristics of SPI. This paper reviews the effects and possible mechanisms of pH, NaCl, and temperature on the denaturation, aggregation, and rheological properties of SPI and its components glycinin and β-conglycinin with respect to interaction, thermal stability, degree of aggregation, and gelling properties. The relationship between the degree of protein aggregation, gel strand thickness, gel strand curvature and gel network continuity and gel strength is discussed, and the differences among the effects of pH, NaCl and temperature on protein aggregation are summarized for the purpose of providing an assistance in regulating the degree of SPI aggregation by preparation parameters.

As people’s diet structure changes in modern society, diabetes and its complications have become a global public health concern. China has the world’s largest number of diabetics. Modern science has proved that tea is an important source of natural hypoglycemic polyphenols and plays an important role in the dietary treatment of diabetes as a healthy drink. Tea catechins are the key functional substances in tea, which can effectively regulate blood glucose levels through various pathways, such as inhibiting exogenous carbohydrate hydrolysis, regulating glucose transfer, promoting oxidative decomposition of glucose, inhibiting gluconeogenesis, regulating glycogen synthesis and decomposition, promoting insulin secretion, rescuing insulin resistance and reducing oxidative stress status. Beginning with a summary of recent studies on the effects of tea catechins on obesity, diabetes and metabolic syndromes, this paper moves on to review the latest knowledge on the physiological mechanism of blood glucose stabilization by tea catechins, hoping to provide a theoretical basis for the precise development and application of tea catechins.

With the continuous improvement of living standards, people are concerned about not only whether foods are tasty or not, but also the combination of health elements and good flavor. Food flavor components are not only important factors in sensory quality, but also key indicators of the nutritional level of foods. At present, the traditional methods to evaluate and predict food flavor components are time-consuming and labor-intensive, and unable to handle large amounts of data. In contrast, machine learning (ML), the core of artificial intelligence, has incomparable advantages over traditional analytical techniques in distinguishing differences and finding commonalities, and has found good application in the field of food flavor analysis. In this context, this paper focuses on the current research status of ML in the field of food flavor, and introduces the principles and advantages of commonly used ML methods, as well as their latest applications and prospects in food flavor prediction and regulation. It also focuses on the advantages and future trends of modern intelligent sensory evaluation techniques combined with ML in the field of food flavor analysis, with a view to providing new ideas and theoretical foundations for food flavor analysis and prediction.

Objective: To astablish a strong popularity, high sensitivity of six human milk oligosaccharides in dairy product by precolumn derivatization high performance liquid chromatography-fluorescence method. Methods: Aquatic product sample was precipitated with glacial acetic acid, filtration by using the filter paper. It was derived by 2-aminobenzamide solution. The extracts were centrifuged and filtered by using the organic filter membrane and analyzed by using a AdvanceBio Glycan Map column to be separated and detected，employing acetonitrile-50 mmol/L ammonium formate solution （pH 4.4） as the mobile phase for gradient elution. Results: Under the experimental conditions, six human milk oligosaccharides in dairy product were linear in the range of 1.00～400.0 mg/L, and the correlation coefficients were all over 0.999. The detection limit of the method was 4.1～10.9 mg/kg, the limits of quantification were 12.3～32.7 mg/kg, the mean recoveries rate was ranged from 71.3% to 90.2% with the intra-day precisions （n=6） in the range of 1.0%～6.3% and inter-day precisions （n=6） less than 10.0%. Conclusion: This method can meet the requirements of the daily detection of six human milk oligosaccharides due to its simplicity and sensitives.

For reduce the carbon emissions of grain transportation, improve ment the efficiency of grain transportation and ensurance the safety of grain transportation, this paper constructed a location-routing optimization model of grain transshipment hub driven by low carbon according to the perspective of quantitative analysis. An improved genetic algorithm was designed to solve the model, which could improve and optimize the layout of China's existing grain transportation network. Finally, some provincial capital cities on the key line of grain logistics were selected for analysis and verification. The results showed that The model and algorithm of hub node sitting-route optimization in hub-spoke multimodal transport network could reduce the total grain transportation cost by 13.87%. Carbon emissions were reduced by 11.70%, and the average transfer saturation of hubs was increased by 9.66%. This method was suitable for the actual grain transportation process, and can realize the low-carbon and efficient transportation of grain, which could provide reference for the location and path planning of Chinese grain transport hub under low-carbon drive.

Granary is an important facility to ensure the safety of grain storage. The granary is a large closed space with dim lighting and poor air circulation. Operations such as fumigation and air conditioning increase personnel safety risks. The identification and analysis of abnormal behaviors of workers through security videos in the granary has become a key safe operations for workers as an important technical guarantee. This paper proposed a video recognition algorithm for abnormal behavior of workers in a granary based on a skeleton sequence multi-algorithm. First, the YOLOv3tiny model was used to quickly detect the human body, combined with Sort to track the motion trajectories of multiple targets, and the human skeleton coordinate sequence and weight information were extracted through the AlphaPose model. Then, based on the real spacial graph (RSG) composed of natural connection nodes of the human skeleton and virtual spacial graph (VSG) constructed by interconnecting the center of gravity of the virtual human body with the head, hands, and feet, the bin was extracted based on the balance of the interaction between the center of gravity of the human body dynamics and the hands and feet. Spatial characteristics of abnormal behavior of internal workers and spatiotemporal characteristics of concatenated temporal convolution (TC). Finally, a virtual-real combining spatial temporal graph convolution network (VR-STGCN) video recognition algorithm for abnormal behavior of granary workers was proposed. At the same time, a hybrid dataset was built, and comparative experiments and analysis were conducted between VR-STGCN and four algorithms such as SSD, PCANet, Two-StreamCNN, and STGCN. The results showed that all indicators of VR-STGCN were better than those of the other four algorithms. VR-STGCN can accurately identify abnormal behaviors such as falling, crawling, and lying down of people in the granary in complex environments such as insufficient light, multiple targets, and long distances. The recognition accuracy reached 97.7%, and the processing speed was 18.67fps, which can analyze the abnormal behavior of workers in real time. The research results could provide a new and efficient technology for the safety of granary workers in complex environments.

In this paper, the contents of 12 mineral elements in 100 samples of four types of takeaway fast food, including porridge and noodles, special snacks, Chinese fast food and Western fast food, sold in Beijing were analyzed by ICP-MS, and the RNI and UL values of the elements were used as the assessment criteria for preliminary dietary nutritional assessment of different age groups. The results showed that the range of mineral element contents in the samples was wide and the degree of dispersion was large. The intakes of Na, I and Cr could meet the daily dietary needs of the whole population in all types of takeaway samples, while the intakes of Ca, Mg and Fe were insufficient. The insufficient intakes of K, Zn, Cu, Mn, Mo and Se were found in some of the samples of some populations. The intakes of the 12 elements showed different degrees of variability among the four types of takeaways, with lower intakes of each element in congee and noodle dishes, and K, Ca, Mg, Zn, Fe, Se and Cr showed significant differences from the other three types. The intake of each element was lower in congee and noodles, which showed significant differences with the other three categories. In addition, the intake of take-away fast food was found to be excessive, with Zn and I exceeding 1.1%~5.3% and 3.6%~14.3%, respectively, in different age groups. The results showed that the long-term take-away population should pay attention to adjusting their dietary structure, balancing the intake of take-away food containing meat, vegetables, legumes, eggs and milk, and appropriately replenishing various types of minerals with insufficient intake. At the same time the health risks of “over-nutrition” brought about by fast food takeaways should be paid attention, and the young minors were the key concern groups.

Edible vegetable oils could provide energy, essential fatty acids and various micronutrients required in the body. However, vegetable oils, being rich in unsaturated fatty acids, are susceptible to oxidation to produce a series of oxidation products that are harmful to health after consumption, due to environmental factors during processing and storage. Therefore, this paper introduced the causes of oxidation in edible vegetable oils, the mechanism of lipid autoxidation, the main oxidation pathways and the hazards of oil oxidation, and the research progress of antioxidation on edible vegetable oils were also reviewed, including low-temperature storage, gas-conditioned storage and adding single or combined antioxidants. Meanwhile, the current problems on the lipid oxidation and the antioxidant measures in edible vegetable oils were discussed. This work could be expected to provide some references for the researches focusing on the oxidative stability of edible vegetable oils.

In this paper, a novel casein phosphopeptide fractionation process was proposed based on the calcium chelating properties of casein phosphopeptide and different casein phosphopeptide fractions with different chelating abilities and enhanced purity were produced using different calcium ion concentrations. Three casein phosphopeptide-calcium chelate fractions (CPP1-Ca, CPP2-Ca and CPP3-Ca) were precipitated hierarchically from the trypsin digest of casein by increasing the Ca2+ addition step by step in an ethanol solution with a concentration of 55% (v/v), and PBS was used to decalcify to obtain the corresponding casein phosphopeptides (CPP1, CPP2 and CPP3). The physicochemical properties and calcium uptake characteristics of the three casein phosphopeptide-calcium chelate fractions were analyzed and compared with those of the peptide-calcium chelate fraction (CPP-Ca) obtained by the conventional calcium-ethanol precipitation method as a control. The results showed that among the three casein phosphopeptide-calcium chelate fractions, CPP3-Ca contained the highest purity and calcium chelating amount of 89.42% and 69.59 mg/g, respectively, which were significantly higher than those of the ungraded CPP-Ca of 83.77% and 55.05 mg/g. The analysis of the amino acid composition and the N/P (molar ratio) revealed that the CPP3-Ca contained a higher phosphatidylserine group, which in turn binds more Ca2+. Analysis of the calcium holding capacity of different casein phosphopeptide fractions showed that CPP3 was able to better delay and prevent the formation of calcium phosphate precipitation, and had a higher calcium holding capacity. Meanwhile, CPP3-Ca had higher calcium solubility in the simulated intestinal environment, indicating that the in vitro bioavailability of the graded casein phosphopeptide-calcium chelates was improved.

In this paper, the active parts of sea cucumber (Apostichopus japonicus) with high antihypertensive activity were screened and the preparation process of active peptides was optimized. Different parts (body wall, intestine, and ovum) of A. japonicus were hydrolyzed by enzymolysis, and the ACE inhibition rate was used as an indicator to screen the optimal protease. The optimal active site for inhibition was selected by comparative screening of the half maximal inhibitory concentration (IC50) determination of ACE inhibitory rate of each lysate. Single factor and response surface tests were used to determine the optimum enzymatic hydrolysis conditions of the active peptides. The relative molecular weight of the protease hydrolysates was determined to determine its distribution range. The ACE inhibition activity of different components was analyzed after separation by ultrafiltration membrane. Search results, alkaline protease was selected as the optimal hydrolytic enzyme, and the IC50 values of ACE inhibition of each protease lysate from body wall, intestine and ovum were 1.11, 4.02, 0.65 mg/mL, respectively, so that A. japonicus ovum had a better ACE inhibition effect and were the optimal active site for inhibition. Its optimal preparation process parameters for enzymatic hydrolysis were as follows: 5 h enzymatic hydrolysis time, 3.5 U/mg enzyme added, 65.26 °C enzymatic hydrolysis temperature, 3.51% substrate concentration, pH9.02 enzymatic hydrolysis, and ACE inhibition rate of A. japonicusr ovum was 80.65%±0.52% under these conditions, which was close to the predicted value. The molecular weight of proteolytic products was concentrated under 3000 Da, accounting for 98.37% of the total content, of which 1000~3000 Da accounted for 9.50%, and less than 1000 Da accounted for 88.87%. The ACE inhibitory activity of oligopeptide components (IC50=0.30 mg/mL) isolated by ultrafiltration membrane was significantly higher than that of hydrolysates and trapped liquid components after process optimization. The results of this study would provide a theoretical basis for high-quality utilization of the by-products of A. japonicus, which could be used as high-quality resources for the isolation and purification of antihypertensive peptides.

In order to timely understand the research status and hot spots as well as the development trends of photodynamic sterilization worldwide, this paper adoptes bibliometrics method to analyze the research literatures in the filed of photodynamic sterilization which is collected through the core database of Web of Science from 2002 to 2022, aiming to provide references for researchers in related research fields. Meanwhile, the visualization analysis of different countries and regions, institutions and authors are carried out by the Citespace software, the cluster analysis and emergence analysis of the keywords in the field of photodynamic sterilization research are performed. According to the analysis, the selection and transformation of photosensitizers, the selection and optimization of light sources, and the extension of food shelf life are the research fields of photodynamic sterilization technology in the field of food. In addition, photodynamic combines with other cold sterilization technologies to enhance sterilization effect will also be a promising research field in the coming future.

Soybean is an important oil crop and cash crop in China, which not only guarantees people's living needs, but also provides more choices for local agricultural production and creates considerable economic benefits for farmers. Pesticide residue, heavy metal pollution, mycotoxin pollution and plasticizer pollution are the main quality and safety risks in soybean and its products. The present situation of the main pollutants in soybean and its products is summarized in this paper. It points out the possible quality and safety problems of soybean and its products, and puts forward the corresponding control measures to ensure the quality and safety of soybean and its products, in order to provide some thinking and reference for the healthy and rapid development of China's soybean industry.

Soymilk is an ideal plant protein drink with rich nutritional value and can prevent and control diseases such as hyperlipidemia, hypertension, atherosclerosis, iron deficiency anemia, etc. Regular consumption can promote and protect human health, and can even be used as a high-quality food for the prevention of new crowns. However, the naturally occurring legume odor in soybeans reduces the acceptance of consumers, but also limits the further development of soybean products. This paper presents a systematic review of the volatile compounds (aldehydes, alcohols, furans, ketones) that can contribute to soybean milk legume odor and the reaction pathways leading to their formation, and further elaborates on the impact of legume odor on the development of soy milk. Subsequently, the development status of soymilk deodorization process is discussed from four aspects: Physical, chemical, biological, and masking, and the problems existing in the current soymilk deodorization research as well as the future research direction are summarized and prospected, with a view to providing theoretical basis for the development of low or no-soymilk deodorization soybean products and the promotion of soybean consumption.

Non-starch polysaccharides (NSPs) are complex polysaccharides other than starch, mainly including cellulose, hemicellulose, pectin, etc., which have good functional and processing characteristics. Non-starch polysaccharide can be attached to starch surface by mechanical processing, which makes amylose difficult to dissolve and weakens the aging characteristics of starch. In addition, non-starch polysaccharide can enhance the stability of the composite system through hydrogen bond interaction with starch, resist the mechanical shear damage of starch during processing, as well as hinder the direct contact of digestive enzymes with starch and inhibit the digestion of starch, and regulate the glycemic index. In this paper, the composite of non-starch polysaccharides and starch by non-covalent bond, chemical bond crosslinking and processing force are reviewed, which affects the changes of starch particle and crystal structure. In addition, the changes of gelatinization, aging, rheology, and other physicochemical properties as well as digestive properties of the non-starch polysaccharides- starch system are further summarized in order to provide a certain reference for the development of non-starch polysaccharide modified starch functional food.

Chitooligosaccharides (COS) is homo- or heterooligomers of N-acetylglucosamine and D-glucosamine obtained via degradation of chitin or chitosan. COS is useful for remarkably wide spectrum of applications in the pharmaceutical, food, and agricultural industries due in part to their antimicrobial, antioxidant, antitumor, and immunomodulatory activities. Enzymatic, physical, and chemical methods for the preparation of COS has been reported. At present, the preparation of COS by any single method faces limitations, including difficulty in obtaining target products with specific degrees of polymerization and acetylation. Therefore, COS preparation protocols have shifted from single method strategies to explorations of cooperative catalytic systems. COS purity can also be improved by incorporating separation and purification techniques including ultrafiltration, activated carbon adsorption, and chromatography. In this paper, progress in COS preparation and purification methods and COS applications are reviewed, with the objective of providing a theoretical basis for improved production and expansion of applications for high quality COS.

In the Chinese strong-flavor baijiu (CSFB) fermentation ecosystem, the caproic acid-anabolism of caproic acid-producing bacteria (CPBs) is very important for improving the fermentation quality of CSFB. Therefore, it is necessary to thoroughly understand the types of CPBs and their caproic acid-anabolism characteristics. This minireview introduces readers to the diversity, phylogenetic relationship, physiological and metabolic characteristics, and caproic acid synthesis mechanism of CPBs isolated from the CSFB fermentation ecosystem as well as their synergistic metabolic relationships with other CPBs or non-CPBs. This paper provides a reference for understanding the in-situ caproic acid-anabolism pattern of CPBs from the CSFB fermentation ecosystem, and further provides a theoretical basis for the future targeted application of CPBs in CSFB fermentation and for CPBs culture engineering for the synthesis of high value-added caproic acid.

Carbohydrates play a vital role in food science, medicine science, life science and other fields. Carbohydrates can be divided into monosaccharides, oligosaccharides, and polysaccharides, among which monosaccharides and oligosaccharides are mostly soluble, which can not only serve as structural substances, but also have various biological activities such as antioxidant, anticancer, antibacterial, and antiviral activities. Hydrophilic interaction chromatography makes up for the deficiency of reversed-phase liquid chromatography in the separation of carbohydrates. This paper reviews the stationary phases including amino bonded stationary phase, amide bonded stationary phase, carbohydrate bonded stationary phase and zwitterionic bonded stationary phase used in hydrophilic interaction chromatography for the separation and analysis of monosaccharides and oligosaccharides during 2017­–2022, and summarizes the effects of chromatographic separation conditions such as acetonitrile content, buffer salt concentration, mobile phase pH and column temperature on the hydrophilic separation efficiency so as to provide a reference for the separation and analysis of monosaccharides and oligosaccharides.

Plant essential oils, which can effectively extend the shelf life of fruits and vegetables, possess antioxidant, antibacterial and insect repellent properties, demonstrating them as promising natural preservatives for fruits and vegetables. However, the applications of plant essential oils in fruit and vegetable preservation are limited due to their disadvantages such as high volatility, poor stability and weak hydrophilicity, as well as strong aroma. Stable plant essential oil delivery systems that can form a barrier to the external environment provide new methods and approaches to overcome these limitations. In addition, the delivery systems can improve biocompatibility and have controllable release function, thus enhancing the utilization rate of plant essential oils. In the present paper, we review the composition, antioxidant, antibacterial and insect repellent activity and mechanisms of action of plant essential oils, and summarize various delivery systems including nano-emulsions, microemulsions, microcapsules, and liposomes and their preparation methods, and discuss the major factors affecting the encapsulation efficiency, particle size and physical stability of plant essential oils such as preparation methods, emulsifiers, the type and concentration of wall material. Finally, we summarize the applications and prospects of delivery systems for plant essential oils in fruit and vegetable preservation with the aim of providing a theoretical foundation for the development of new, effective fruit and vegetable preservatives.

In this paper, liquid-state fermented sauce mash with salt concentrations of 12% and 18% (w/v) was used as the research object, to explore the effect of gradient heating (15 ℃-20 ℃-25 ℃-30 ℃) on the microbial counting and flavor formation of fermented sauce mash. The results showed that the yeast counts of the low-salt sauce mash sample (TC12) using the gradient heating method was about 1.0 log CFU/g higher than that of the constant temperature (30 ℃) control group (C12) at the end of fermentation, which indicated that the yeasts maintained growth and metabolism for a long time in the gradient heating group. This might be related to the fact that the lower temperature in the early stage of fermentation limited the rapid propagation of yeasts. Among them, the amino nitrogen of the fermented soy sauce from TC12 was as high as 1.14 g/100 g, which met the standard of premium-grade brewed soy sauce in China. At the same time, the content of umami (19.03 g/L) and sweet amino acids (19.32 g/L) in TC12 was high, accounting for about 60% of the total amino acids, presenting a better sweet and savory taste. The volatile compound detection data showed that the content of ethanol, ethyl phenylacetate, ethyl palmitate, 3-(methylthiopropionaldehyde) and benzaldehyde in TC12 was relatively high, and the sample showed an overall sweet-fruity aroma and ester-like aroma. On the other hand, the gradient heating sample of the high-salt group (TC18) contained more guaiacol and methyl maltol, showing a smoky incense and saucy aroma. The sensory evaluation results showed that the low-salt gradient heating fermentation samples TC12 had higher aroma and taste scores, as well as better comprehensive tastes than the constant temperature fermentation samples C12. In summary, the gradient heating method is beneficial to limit the excessive growth of yeast in low-salt (12%) fermented sauce mash in the early stage and maintaining a considerable cell count of yeast in the late stage of fermentation, so that the yeast can continuously ferment and generate more flavor substances and improve the overall flavor of low-salt fermented soy sauce.

Sugarcane is the most vital sugar crop in China, with excellent nutritional, medicinal and economic value. Sugarcane is rich in phenolic compounds, which have a variety of physiological functions, such as antioxidant, anti-inflammatory, and hypoglycemic. This paper focuses on the extraction of sugarcane polyphenols and the application of novel extraction techniques to plant polyphenols. In addition, principles and properties of purification methods for sugarcane polyphenols are presented, and important biological activities including antioxidant, hypoglycaemic, anti-inflammatory, anti-cancer and anti-bacterial properties are described. The extraction and purification of sugarcane polyphenols is found to be relatively routine. Although sugarcane polyphenols have a variety of biological activities, the mechanisms of their activity have not been fully elucidated. There is a need to focus on new extraction and purification techniques for sugarcane polyphenols and mechanisms of their activity to facilitate the development and utilization of sugarcane polyphenols and deep processing of sugarcane byproducts.

As a new physical modification method, high-pressure treatment has been widely used in the processing of starch. In this paper, the effects of high-pressure treatment on the crystalline structure, gelatinization, retrogradation, digestion, thermal and rheological properties of starches are systematically summarized. High-pressure treatment can significantly decrease the relative crystallinities of starches and transform the A-type or C-type crystalline structure of starch into a B-type crystalline structure. And the destruction of the crystalline structure of starch is mainly achieved by disrupting the regular arrangement of the double helix, rather than directly destroying the double helix structure. High-pressure treatment significantly increases the retrogradation rate and resistant starch content. High-pressure treatment increases the apparent viscosity, yield stress, storage modulus, and loss modulus of starches. However, high-pressure treatment has different effects on the gelatinization, thermal properties, flowability index and consistency coefficient of different starches. High-pressure treatment technology has important application prospects in the preparation of R3 resistant starch and new starch materials.

The rapid development of Chinese potato processing industry can be attributed to the implementation of the potato staple food industrialization strategy. Potato protein, known for its high nutritional value and functionality, exhibits exceptional solubility and contains a significant amount of tyrosines that are scarce in other plant proteins. Consequently, potato protein holds immense potential for various market applications. This paper provides a comprehensive review of the composition, functional properties, modification methods, and modification applications of potato protein. Potato protein exhibits good solubility, foaming and emulsifying properties, gelation, and antioxidant activity. Currently, enzyme treatment and microbial fermentation are the focus of potato protein modification research. Additionally, this article provides an overview of the main issues commonly found in potato protein and proposes future development prospects based on current research progress. In the future, it is necessary to further investigate the relationship between the molecular structure of potato protein and its functional activities. Enhancing the utilization of potato protein and plant proteins, enzymatic methods and microbial fermentation shows promise as a future direction for modification. By harnessing microbial resources, the cost of modification can be effectively reduced.

Bacteriocins from lactic acid bacteria are kinds of natural proteins or peptides with antibacterial activities produced by lactic acid bacteria in the process of metabolism. They have the advantages of non-drug resistance, biodegradation, good antibacterial activity, etc., which have broad application prospects in food, medicine and feed fields. Based on bibliometrics, the literatures related to bacteriocins from lactic acid bacteria are searched in CNKI database and Web of Science (WOS) core collection database from 2000 to 2023, obtains 627 Chinese literatures and 2543 English literatures. CiteSpace software is used to analyze the research status and hot spots in this field from the perspective of annual number of published papers, core countries, authors, institutions and journals, highly cited literatures, keyword co-occurrence and co-clustering, etc.. The results show that the number of literatures has an increasing trend from 2000 to 2022. Spain, India and China are the top three countries in terms of number of literatures. The authors with the highest number of publications in CNKI database and WOS database are LI Pinglan from China Agricultural University and Todorov SD from University of Sao Paulo in Brazil, respectively. The journals with the highest number of publications are “Science and Technology of Food Industry” and “Journal of Appled Micbiogy”. In the CNKI database, keyword analysis reveals that most of the literatures are isolated, screened and identified from different food samples to obtain bacteriocin-producing lactic acid bacteria, and further evaluates the antibacterial activity of bacteriocins, and discusses the application in the food industry. The analysis of burst words shows that the focus of current research are antibacterial mechanism of bacteriocin and the relationship between bacteriocin and probiotics. In WOS database, the keywords of "gastrointestinal tract", "genetic characteristics", "Listeria mononucleogenes" and "antibacterial activity" appears more frequently. The main focus is the mining of bacteriocins from lactic acid bacteria toward antibiotic-resistant bacteria, and analysis of the genetic characteristics. The comprehensive analysis provides a reference and help for Chinese scientific researchers to engage in related research and predict the future development trend of the industry.