Search

Hyperuricemia (HUA) is a purine metabolism disorder caused by the imbalance between uric acid production and excretion, which, when severe, can lead to gout and renal function damage. At present, the prevalence of HUA/gout is increasing yearly in China and the HUA/gout patients are becoming younger and younger. Recent studies have shown that the intestinal flora of patients with HUA/gout is imbalanced when compared with that of healthy people, and different dietary patterns can affect the level of uric acid by adjusting the intestinal flora. This paper elaborates on the characteristics of the intestinal flora in patients with HUA/gout and the effect of the intestinal flora on uric acid metabolism, which will lay a theoretical foundation for the prevention, early diagnosis and auxiliary treatment of HUA/gout. This paper also summarizes recent progress in understanding the impact of different dietary patterns on uric acid levels in order to guide patients to effectively prevent and delay the occurrence of HUA/gout by adjusting their dietary patterns.

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

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

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

Deoxynivalenol (DON) is a toxic secondary metabolite produced by Fusarium spp. that mainly contaminates wheat, corn, and other food crops, and has posed serious threats to food safety. Currently, enzymatic detoxification of DON shows promising application prospects. This paper provided an overview of the latest domestic and international research on the types of biotransformation enzymes, degradation mechanisms, structural features, detoxification enzyme mining strategies, and molecular modifications of DON. Additionally, the paper explored research trends in molecular design of mycotoxin detoxification enzymes assisted by artificial intelligence, which aimed to provide a reference for the development of bio-detoxification technology of DON in food and feed.

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

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

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

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

Existing studies have clearly demonstrated that people eating more whole grains have reduced risks of many chronic metabolic diseases compared to those eating less. In the past 20 years, the whole grain industry has developed so rapidly in major developed countries and regions. In recent years, whole grains have also attracted extensive attention in our country. The research and development efforts of the whole grain standards in China have been strengthened. This paper introduced the progress of the global definition consensus of whole grain and whole grain food, summarized the international development status of whole grain raw materials and whole grain food related standards in many countries and institutions, such as the Working Group of ISO Whole Grain, the United States, Canada, the Netherlands, Codex Alimentarius Commission, and so on. This paper also reviewed the present situation of definition of the whole grain and whole grain food related standards in China. More than 20 relevant raw materials, food related standards and production technical regulations and the publishment situation of other whole grain standards in China, including national standards and industry standards and local standards and group standards, were summarized, and some whole grain related standards under formulation were also introduced. Finally, the paper puts forward the development direction and suggestions for the construction of whole grain standard system in China, including fully combining with the actual production situation of China’s whole grain food industry, integrating with international standards, and combining standard testing and certification. On the whole, the gradual improvement of the standard system of the whole grain food industry will help guide and regulate the high-quality and healthy development of the whole grain industry in China, and promote the creation of a diversified and healthy grain food ecology, and provide a technical basis for the development of the whole grain industry.

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.

In order to explore the construction of a food safety culture suitable for China's national conditions, this paper collects and collates the information of the food safety culture construction work carried out by the Global Food Safety Initiative (GFSI), the World Health Organization (WHO), the Codex Alimentarius Commission (CAC), the European Union, Australia and New Zealand, the United States, the United Kingdom and other organizations and countries. And the analysis of the definition, policies, improtance, evaluation principles, effective measures and evaluation tools about food safety culture is also conducted. Based on the accumulation and inheritance of Chinese traditional culture and the current situation of urban and rural food safety, suggestions on building a food safety culture with Chinese characteristics are put forward, hoping to provide reference and reference for building a food safety culture in line with China's national conditions.

During the storage and transportation of grapes after picking, diseases occurs generally, including gray mold, aspergillus rot, rhizopus rot, penicillium rot, etc., which seriously affect its production and commodity value. At present, the control of postharvest diseases of grape still depends on chemical control. Long-term application of chemical fungicides can lead to pesticide residues, environmental pollution, harm to human health, and enhance the drug resistance of pathogenic fungal. Using antagonistic bacteria to control postharvest diseases of grape is a green, environmental and safe method instead of chemical fungicides. In this paper, the postharvest infection diseases and symptoms of grape, the source, application effect and their mechanism of action of antagonistic bacteria, the combination of antagonists with other methods to enhance the biocontrol effect are introduced. The prospect of controlling postharvest diseases of grape by antagonistic bacteria is also discussed.

In order to make the active ingredients and flavor substances of fruit juice after sterilization treatment closer to the original freshly squeezed fruit juice, the compound juice was prepared with kiwifruit, pineapple and mango as raw materials in this paper. The effects of ultra-high pressure and heat treatment (85 ℃, 5 min) on the quality and shelf life of freshly squeezed compound juice were compared. The results showed that, as the volume ratio of the mixed juice was Vpineapple pulp:Vkiwi pulp:Vmango pulp=4:2:4, the pH, b* value and soluble solid content of the juice treated at 450 MPa, 25 ℃ and 15 min of ultra-high pressure had no significant difference (P>0.05) with the traditional heat treatment, but the loss of vitamin C content and polyphenol content decreased by 12.1% and 17.5%, respectively. By analyzing the main volatile components of the compound juice, it was found that the loss of flavor substances such as enes, esters, alcohols, ketones, and aldehydes in the UHP treatment juice was significantly less than that in the heat treatment juice (P

In this paper, phenolic compounds of raspberry from six producing areas (Guangdong, Guangxi, Anhui, Zhejiang, Jiangxi and Sichuan) were extracted by ethanol extraction method, and the phenolic compounds and their antidiabetic activities were compared and analyzed. The results showed that the content of polyphenol of raspberry from Guangdong was the highest (349.77 μg GAE/mg E), Zhejiang raspberry showed the highest total flavonoid content (202.55 μg QUE/mg E), while Sichuan raspberry showed the highest content of hydrolyzed tannin (125.07 mg GAE/g E). Thirty-four different phenolic compounds were identified from raspberry extracts, which were mainly ellagitannins, flavonoids and phenolic acids. Studies on antidiabetic activity showed that the DPPH· (IC50=63.069 μg/mL) and ABTS+· scavenging capacities (IC50=29.977 μg/mL) and the inhibitory effect on α-glycosidase (IC50=0.086 mg/mL) of raspberry extracts from Sichuan were higher than those from other regions, whereas Anhui raspberry extract showed the strongest inhibitory ability of AGEs (81.91%). In summary, raspberry from Sichuan is a high-quality source of anti-diabetes drugs.

Crustacean products are popular for its rich nutritional value, despite causing serious allergy symptoms. The presence of allergens is one of the main factors restricting the further development of the consumer market of crustacean products. The Maillard reaction widely exists in the processing and storage of aquatic products and can affect the allergenicity of foods. This review systematically introduces readers to the Maillard reaction, and summarizes the recent progress in research on the structure and epitopes of crustacean allergens. More importantly, it reviews the changes in the allergenicity of crustacean allergens after Maillard reaction and the underlying mechanism. It is our hope that this paper will provide a reference for controlling and reducing the allergenicity of crustacean products by Maillard reaction.

Peaches are an ancient fruit in China, with great nutritional and commercial value. Peach fruit is a typical respiratory climacteric fruit, which is prone to browning within a short period of time after harvesting, and rapid browning and high browning degree occur during peach processing, which are difficult to control, affecting the quality and economic value of the fruit. At present, systematic research on the characteristics and mechanism of peach browning is lacking, as well as effective control techniques and methods. In this paper, the current status of research on the characteristics and mechanism of and the key factors for enzymatic browning in peach fruit is reviewed, and the techniques used for its control are summarized, aiming to provide a reference for the regulation of enzymatic browning during peach storage and processing and consequently to promote the quality improvement of fresh and processed peach products.

Gelation, an important quality attribute of meat products, significantly influences the appearance, flavor, and texture of meat products. Enhancing gelation in meat products holds immense importance in improving the production process and the quality. The gel properties of meat products are influenced by the content and structure of protein aggregates and the aggregation rate during processing. Protein additives have the potential to partially replace myofibrillar proteins in gelation and emulsification properties, leading to cost reduction, and therefore have attracted much research interest for the development of new meat products and the optimization of the processing technology. This paper summarizes recent studies on the gelation mechanism of myofibrillar proteins, and reviews the properties and applications of the major protein additives as well as recent progress in using protein additives combined with polysaccharide colloids, enzymes or phosphates to enhance the gelation of meat products. This review may serve as a valuable reference for enhancing the quality of gel-type meat products.

Food safety incidents caused by foodborne pathogens have attracted widespread attention. In order to ensure food safety, it is essential to adopt effective detection means. The emerging clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated proteins (Cas) system, consisting of CRISPR and Cas, is an acquired immune system widely found in bacteria and archaea, which efficiently and specifically recognizes and cleave exogenous nucleic acids and is more efficient than conventional techniques for detecting pathogenic bacteria. Based on a review of recent progress in research on CRISPR/Cas biosensing system coupled with isothermal amplification technology, this paper summarizes the classification and principle of CRISPR/Cas and recent progress in the application of CRISPR/Cas coupled with isothermal amplification in foodborne pathogen detection, and discusses the prospects and challenges for CRISPR/Cas coupled with isothermal amplification in the real-time detection of foodborne pathogens. We expect that this review will provide a reference for the further development of CRISPR/Cas biosensing system.

Anticancer chemotherapy with cyclophosphamide (CTX) is accompanied by toxic side effects such as bone marrow suppression and intestinal mucosal injury, which seriously affects the treatment tolerance and prognosis of patients. In recent years, polysaccharides have been used as detoxifying and synergistic adjuncts for antitumor drugs due to their anticancer, anti-inflammatory, and immunoregulatory activities. This paper systematically summarizes polysaccharide purification technologies, elaborates on the detoxification mechanism of polysaccharides on CTX from multiple perspectives such as immunomodulation, antioxidation, intestinal protection, liver and kidney protection, and reproductive system protection, and discusses the synergistic effect of polysaccharides with CTX by directly or indirectly killing tumors. Furthermore, the regulatory pathways of polysaccharides in cancer chemotherapy are summarized from two aspects: toxicity reduction and efficacy enhancement. We hope that this review could provide a reference for research on the mechanism of action of polysaccharides in reducing the toxicity and enhancing the efficacy of CTX, and provide new directions for reducing the toxic side effects of CTX.

Postharvest preservation of edible fungi is crucial for promoting the healthy development of the edible fungi industry. To systematically review the development history of research on postharvest preservation of edible fungi and to predict future trends, this paper used bibliometric methods to analyzes 421 pieces of relevant literature published in the Web of Science database between 2000 and the first three quarter of 2022 in terms of literature publishing, research collaboration, key authors, important literature, literature citations, and keywords. CiteSpace software was used for visual analysis. The results indicated that the amount and citations of literature on the preservation of edible fungi had steadily increased since 2000, with a trend of rapid growth since 2015 until the third quarter of 2022. Chinese research institutions and authors had significant impact in this field, who had participated in international collaboration most extensively and produced the most research achievements. The analysis of literature citations and keywords revealed that the frontier hotspots in this field were cell wall metabolism, energy metabolism, and active packaging research. The direction of energy metabolism was particularly noteworthy. Maintaining normal cell energy metabolism and antioxidant activity is essential for edible fungi to resist postharvest deterioration. Therefore, exploring new preservation technologies and elucidating their molecular mechanisms will be an important research direction in the future.

The continuous enhancement of national health awareness has led to the continuous expansion of the market capacity of sports nutrition food. However, factors such as severe product homogenization and lack of innovation have limited the development of the industry. Yeast proteins have high nutritional value, abundant in essential amino and branched-chain amino acid, with slow digestion characteristics. At present, it is mainly used in food processing as protein supplement and muscle recovery supplements, which can enhance the nutritional value of protein in food, partially replace the use of whey protein, and extend the sense of satiety. Thus, the application of yeast proteins in sports nutrition food is promising. This paper introduces the functions of common nutrients, nutritional characteristics and application status of yeast proteins, and then analyzes and summarizes the application prospects of yeast protein in sports nutrition food, providing ideas for the innovative development of sports nutrition food.

Fermented milk is an important application form of probiotics in the food industry, which is rich in nutrition and unique in flavor, and has rapid market development. Compared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and other fermentation strains, probiotics have a lower participation in the main fermentation process, but they have a certain effect on the texture, flavor and post-acidification of fermented milk through synergistic fermentation, affecting the quality of fermented milk. This paper reviews the effects of probiotics on the texture, flavor quality and post-acidification process of fermented milk, and analyzes the mechanisms of probiotics maintaining the texture of fermented milk by metabolism and producing EPS, improving the flavor quality of fermented milk by producing flavor compounds, and affecting the post-acidification process by affecting the growth of commercial starter cultures, and summarizes the relevant technologies to improve the stability of probiotics in fermented milk, in order to provide reference for the development and quality improvement of functional fermented milk.

Dark tea is one of the most popular types of tea, in order to sort out the research process of dark tea, this paper using CiteSpace visualization analysis software, based on China National Knowledge Infrastructure (CNKI) database and Web of Science (WOS) database, 3436 Chinese and 617 English literatures were screened and analyzed by visualizing the information of authors, keywords, research institutions, countries and published journals. It is found that the number of dark tea literature is increasing, which is now in the stage of rapid development. The Chinese researches are earlier than English researches. Tea in Fujian and Journal of Agricultural and Food Chemistry were the Chinese and English journals with the highest publication volume of dark tea. The study of dark tea forms a number of research groups represented by scholars, scholar representatives included LIU Zhonghua, LÜ Caiyou and ZHOU Hongjie, etc. The research institutions are mainly agricultural colleges and tea research institutes, and the institutions with more in-depth research results are Yunnan Agricultural University, Hunan Agricultural University and Anhui Agricultural University. China is the most influential Country in dark tea research, followed by The United States of America and Japan. Chinese literature focused on the mechanism of dark tea quality formation, microorganisms, aroma composition, while English literature pays more attention to the pharmacological research, and the research of dark tea's intervention efficacy on metabolic diseases such as diabetes, atherosclerosis is still the a hotspot of dark tea research in the future.

Freezing is an important method for food preservation, and some frozen foods still require separate thawing processes before consumption. Traditional thawing methods suffer from issues such as uneven temperature rise, long processing time, and significant loss of juices. As a new thawing technology, physical field thawing has received extensive research and attention in recent years. This paper reviews the research progress of physical field thawing in frozen food processing, and elaborates on the mechanisms and application effects of technologies such as ultrasound, dielectric, and electric fields in the thawing process. Compared to traditional thawing methods, physical field thawing better preserves the nutritional components of the ingredients, maintains sensory quality, reduces juice loss, and improves thawing efficiency. Different types of food materials and thawing methods may yield different effects, requiring analysis of the response characteristics and physicochemical parameters, such as dielectric constant, conductivity, and fat content, of actual ingredients to determine the optimal thawing conditions. Future research will focus on exploring efficient, stable, and low-energy physical field-assisted technologies, continuing in-depth studies on the impact on ingredient quality and thawing effects, to better meet consumers' demand for efficient processing of frozen foods.

Peas had high nutritional values and low allergenicity as a bulk pulse. However, whole pea milk was prone to flocculation instability, which limited its application in food. In this paper, peeling peas were used as raw material and treated with high pressure homogenization coupled biological double enzymatic hydrolysis (medium temperature α-amylase and cellulase), and the stability and nutritional characteristics of whole pea milk were revealed under the optimal process through centrifugation precipitation rate and Box-Behnken design. The results showed that the stability of whole pea milk prepared by simultaneous enzymatic hydrolysis of α-amylase and cellulase was better than the counterparts processed with traditional filtering, individual enzymatic hydrolysis, and step hydrolysis of double enzymes. The optimal parameters of simultaneous enzymatic hydrolysis was as follows: Medium temperature α-amylase:cellulase was 4.5:5.5 (enzyme activity ratio, U/g starch), with a total addition of 12 U/g and 65 minutes of enzymic hydrolysis. The centrifugal precipitation rate of whole pea milk processed under the optimal conditions was the lowest (27.70%), and no significant precipitation stratification during 60 days of storage without filtration and without stabilizer. Compared with the pea milk obtained by the traditional individual nutrients formulation, the whole pea milk prepared under the optimized simultaneous enzymatic hydrolysis showed significantly improved stability. The starch digestion extent showed a reduce of 12.74%, while the protein digestion extent was increased by 16.41%. The study provides the theoretical guidance for the development of concentrated plant based milk.

Comprehensively promoting curriculum ideological and political construction is a strategic measure to implement the fundamental task on "strengthen moral education for cultivating people". Food biochemistry with many knowledge points, high difficulty, and difficulty for teaching as well as learning is one of the earliest and most important specialize basic course for food majors. Therefore, it is particularly important that curriculum ideological and political teaching effect of food biochemistry cultivate talents with both virtue and ability for food majors. Taking protein chemistry as an example, this paper carries on in-depth thoughts of curriculum ideology and politics construction from the aspects of enhancing teachers' awareness and ability of curriculum ideological and political teaching, excavating teaching case of curriculum ideological and political elements, carefully designing ideological and political elements to be integrated into the classroom teaching and bidimensional evaluating the teaching effect of curriculum ideological and politics, in order to provide experience and reference for improving curriculum ideological and political construction level of food biochemistry and better implementing the trinity education concept of "value shaping, ability training and knowledge imparting".

The high PSE incidence of pork reduced pork quality and restricted the down-stream processing of pork. Lots of scholars have studied the factors affecting the development of PSE pork recently, especially supplementary feeding before slaughter has become a research hotspot to reduce the incidence of PSE pork. However, there is a lack of systematic and in-depth review of the latest research results. This paper systematically summarizes the genetic and environmental factors affecting the development of PSE pork and the control measures. It mainly summarizes the effects and mechanism of the supplementation of vitamins, amino acids, electrolyte mineral elements, and natural compounds during fasting on PSE pork. The underlying mechanism of nutritional additives could reduce PSE incidence mainly includes increasing the content of superoxide dismutase and glutathione in serum, removing oxidizing free radicals and interrupting lipid peroxidation, delaying the decline of muscle pH after slaughter, improving the water holding capability of pork, and acting as the main source of energy material supply under stress. In addition, 1~3 h fasting time, −10~30 ℃ transport temperature, 6 min scalding time at 60 ℃, and the use of carbon dioxide stunning and two-stage chilling can also effectively reduce the occurrence of PSE meat.

Chilled meat is favored by consumers because of its fresh, low price and high nutritive value. However, it is susceptible for microbial contamination in slaughtering, processing, marketing and other links, as well as the change of its color, odor and other qualities, which results in short shelf life, even losing its edible value and other problems of chilled meat, restricting the further development of the fresh meat industry. Therefore, the preservative preservation technology is particularly important in China's meat food, and it has a wide range of application prospects in the development of meat food industry. This paper describes the main reasons for the corruption and deterioration of chilled meat, including microbial contamination, lipid oxidation and discoloration of myoglobin. Besides, it elaborates on chemical preservation technologies such as organic acids, microbial metabolites and physical preservation technologies such as packaging technology, irradiation technology, etc., and their anticorrosion mechanisms. In addition to enumerating the status quo of its application in the preservation of meat, analyzing the advantages of preservation technology and its limitations in the development, and making future research proposals for the development of meat food. In addition, it lists the current status of its application in meat preservation, analyzes the advantages of the preservation technology and its limitations in application, and makes prospects for future preservation technologies, with a view to providing a certain theoretical basis for the further in-depth research on the preservation technology for the preservation of the preservation of cold meat as well as the preservation of fresh meat.

In order to investigate the changes in structure and properties of waxy maize starch (WMS) after its nano-starch was prepared by pullulanase enzymolysis-dynamic high pressure micro-fluidization technology (P-DHPM), this paper explored the trends of changes in starch microstructure, crystalline structure, molecular structure, particle size, molecular weight, and thermal properties before and after the treatment. The results showed that spherical starch particles were turned into fragmentization, and the crystalline structures were transferred into amorphous states, the short-range ordered structure was increased, and the molecular weight of starch was decreased with the increment of enzymatic hydrolysis time. In the meantime, the peak gelatinization temperature (Tp) of treated starch was decreased from 71.23 ℃ to 55.81 ℃, and the enthalpy value of pasting (ΔH) was decreased to 4.68 J/g significantly (P

Objective: Banana flower polysaccharide was used as raw materials to analyze the antioxidant activity and stability. Methods: Bioactive polysaccharide from banana flower was extracted using hot-water extraction method combining with alcohol-precipitation method. Initially, the chemical composition of banana flower polysaccharide was detected and analyzed. Then, the total antioxidant capacity (T-AOC), as well as DPPH, hydroxyl and superoxide anion radicals scavenging activities were utilized to analyze the antioxidant activity of banana flower polysaccharide in vitro. On this basis, the antioxidant stability of banana flower polysaccharide was evaluated further by simulating different food processing conditions, including light, pH value, temperature, metal ions, common food ingredients, as well as sterilization methods, using the hydroxyl radical scavenging activity as the evaluation index. Results: The extraction yield of banana flower polysaccharide was about 14.56%, and the total sugar content, uronic acid content, protein content, phenolic content and flavonoid content of banana flower polysaccharide were 515.61, 287.88, 53.46, 2.23 and 7.94 mg/g, respectively. The result in this paper showed that polysaccharide obtained from banana flower possessed good reducing power, as well as DPPH and hydroxyl radicals scavenging capacities. The antioxidant property of banana flower polysaccharide was degraded by lighting, but remained stable under strong acidic as well as alkaline conditions. Banana flower polysaccharide had good heat resistance, specially under heating 60~80 ℃ from 2 to 3.5 h, its antioxidant stability was strong. Then, the good antioxidant stability of banana flower polysaccharide was observed in the presence of Na+ metal ion, whereas the antioxidant activity of banana flower polysaccharide was decreased with the increasing in the concentration of K+, Fe3+ and Cu2+ metal ions. Additionally, the antioxidant activity of banana flower polysaccharide was improved within the common food ingredients such as citric acid and sodium benzoate, but was decreased under sucrose and glucose as common food ingredients. The sterilization methods had different degrees of adverse effect on the antioxidant activity of banana flower polysaccharide, hence, high pressure sterilization could be used for sterilizing banana flower processing products. Conclusion: Banana flower polysaccharide had good antioxidant activity. The environmental factors including continuous light, Fe3+ and Cu2+ metal ions, as well as sucrose and glucose as common food ingredients might have the great influence on the antioxidant activity of banana flower polysaccharide. Hence, the direct contact with these environmental factors should be avoided during the processing and storage of banana flower.

In order to compare the effects of different enzyme pretreatments on the quality of fruit fermented Jiaosu. Bananas were used as raw materials in this paper. Cellulase, pectinase and papain were used to pretreat bananas, and the effects of different enzyme pretreatments on the physical and chemical indexes, antioxidant, sensory of banana enzyme were compared. The results showed that enzyme treatment had little effect on pH and total acid. The ability of reducing sugar utilization in the enzyme pretreatment group was significant, and the final sugar content was reduced by about 10 g/L. At 72 h of fermentation, the total phenolic content of cellulase and papain treatment groups was significantly increased by about 1.31 times (P

In this paper, Cinnamomum cassia polysaccharide (CCP) was extracted and purified, and its physicochemical properties, antioxidant and hypoglycemic activities were investigated. The polysaccharide yield was optimized by the response surface test with three conditions: Temperature, time and liquid-solid ratio. Then the physicochemical properties of purified CCP were investigated by high performance liquid chromatography, thermogravimetric analysis and other methods, meanwhile, its antioxidant and hypoglycemic activities were tested in vitro. Results indicated that the optimum extraction conditions as follow: Extraction temperature 90 ℃, extraction time 2.5 h, liquid-solid ratio 20:1 (mL/g), extraction twice, under these conditions, the average yield was 3.22%. The relative molecular weight of CCP was 1.95×106 Da, the total sugar content was 90.11%±1.24%, and it was stable within 230 ℃. Both Fourier-transform infrared and nuclear magnetic hydrogen spectra showed that CCP had α, β-glycosidic bonds and other structures, in addition, Congo red staining showed that it might not have triple helix structure. Activity assays showed that CCP had good scavenging effect on DPPH·, ABTS+∙, ·OH, with IC50 values of 0.191, 2.835 and 3.221 mg/mL, respectively, and the total reducing power value of the polysaccharide at 6 mg/mL was 1.18. In addition, CCP also had inhibitory activity against α-amylase and α-glucosidase, with IC50 values of 0.189 and 0.340 mg/mL. In this study, a high molecular weight Cinnamomum cassia polysaccharide was extracted and purified, which had good antioxidant and hypoglycemic activities, which may provide a basis for the functional development and utilization of Cinnamomum cassia.

The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin digestibility of small crispy meat were analyzed at 150, 160, 170, 180 and 190 ℃ for 150, 170, 190 and 210 s, respectively. The experimental results showed that with the increase of frying temperature and frying time, the moisture content of small crispy meat significantly decreased (P

Some bioactive substances are insoluble in water and have low bioavailability, which limits their application. In recent years, how to effectively deliver bioactive substances has attracted wide attention. However, the commonly used food-grade encapsulation carriers, lipids, polysaccharides and proteins, often have limitations when used alone, which limits their effectiveness in delivery systems. Coupling protein with lipid or polysaccharide is an emerging technology for the manufacture of new delivery systems. Compared with a single carrier, these multivariate conjugates have better synergistic effects in vivo, which improves stability and encapsulation efficiency of delivery systems, and can maximize the functional properties and biological activities of products. This paper mainly reviews the importance and limitations of lipids, polysaccharides and proteins as delivery systems, and horizontally compares the advantages and disadvantages between single matrix and multi-composite carrier matrix. The coupling of protein-lipid/polysaccharide binary matrix is taken as the main research object, and the coupling mechanism, coupling method and its advantages in nutrition delivery are discussed. The future research direction is also prospected.

In addition to containing rich nutrients and biologically active substances, the pulses contain phytic acid, saponins, trypsin inhibitors, lectins and other anti-nutritional factors, which have multiple types and entail complex detection processes, with different detection capabilities required. In certain treatment methods, their structures can be destroyed, and their content can be lowered, furthermore, the nutrients in pulses can be preserved to the maximum extent during processing. This paper evaluates the detection methods of anti-nutritional factors in detail, analyzes and compares the advantages, disadvantages, applicability and sensitivity of different detection methods, and introduces the principles, processes, inhibition effects, advantages and disadvantages of several common anti-nutritional factor elimination methods, focuses mainly on heat treatment. This study aims to provide some references for the analytical method selection, improvement and control of anti-nutritional factors in pulses.