Search

Food safety is closely related to life and health, and the issues of food safety are related to people’s livelihood plan. Although the legal system of food safety in China has been gradually improved and the system of punitive damages has been established, it is not yet complete. The food safety punitive damages system defects and future improvement of the path are discussed in this article. This paper clarifies the nature and function of the punitive damages system for food safety, and discusses several key problems existing in this system. At present, there are some problems in the punitive compensation system of food safety in China, such as the unclear definition of the concept of the subjective elements, the unreasonable setting of the compensation amount, and the unclear subject status. As a result, there is no unified standard in judicial practice, and there are many phenomena of different judgments in the same case, which affects the function of this system. Therefore, this paper discusses the way to improve the punitive damages system of food safety as well as analyzes the system defects, proposes three main corresponding recommendations.

Taking the black sesame compound honey pill as the research object, the acid value and peroxide value are used as evaluation indicators to investigate the influence of different storage temperatures on its quality; on this basis, the shelf life of the black sesame compound honey pill under naked packaging conditions is predicted by constructing an Arrhenius model. In order to further extend the shelf life, four different packaging forms were set up to package the black sesame compound honey pill, and the effects of different packaging methods on its storage quality such as moisture, texture, and physical and chemical properties were investigated at the same time. The results showed that: compared with the control group, nitrogen filling, shelling and wax sealing have a certain effect on preventing the black sesame compound honey pill from decreasing moisture and increasing hardness and acid value. The packaging form of wax paper + pill shell + wax seal + tin foil paper + polyethylene plastic bag has the best effect. The research results provide a reference for the storage of honey pill products.

In order to screen the excellent lactic acid bacteria suitable for plant substrate fermentation. In this paper, rice koji was used as the donor of target lactic acid bacteria, to screen lactic acid bacteria with high acid yield and good tolerance to gastrointestinal environment. And the antioxidant activity of lactic acid bacteria and its fermentation ability in chestnut glutinous rice beverage were evalutated. The results showed that 84 strains of lactic acid bacteria were isolated from Jiuqu, of which 38 strains produced acid≥10 g/L. In further acid-tolerant, bile salt-tolerant and simulated gastrointestinal tests, three target strains were screened. All the three strains of lactic acid bacteria were identified as Pediococcus pentosaceus though 16S rDNA. In the fermentation supernatant, the DPPH radical scavenging rate, hydroxyl radical scavenging rate and SOD enzyme activity of strain DH16 were the highest, which were 98.56%, 42.27% and 20.3 U/mL respectively. In the intact cell suspension, the DPPH radical scavenging rate of strain DH20 was the highest (22.49%), and the hydroxyl radical scavenging rate of strain DH16 was the highest (22.77%). The chestnut glutinous rice beverage separately fermented by three strains of lactic acid bacteria has a balanced taste and strong antioxidant capacity. Therefore, the three strains of lactic acid bacteria screened in this paper have a good application prospect in the development of plant-based beverages.

In order to realize the rapid nondestructive grade evaluation of Imperial Chrysanthemum, machine vision technology was applied to intelligently grade five grades of Imperial Chrysanthemum in this paper. Firstly, the grading device was designed according to the quality characteristics of Imperial Chrysanthemum, and different grading standards were set according to the color, shape, integrity and other characteristics of Imperial Chrysanthemum. Secondly, the image preprocessing of Imperial Chrysanthemum was completed by using image graying, image denoising and image enhancement technology. Thirdly, RGB model was used to complete the color feature extraction and recognition of Imperial Chrysanthemum, and the image integrity judgment and flower diameter calculation of Imperial Chrysanthemum were completed through image segmentation and edge detection technology, so as to obtain the prediction level of Imperial Chrysanthemum. Finally, a set of Imperial Chrysanthemum intelligent grading system was developed based on Microsoft Visual Studio 2017 platform to realize real-time visual operation. The results showed that the overall classification accuracy of the Imperial Chrysanthemum intelligent grading system designed in this paper reached 97.6%, and the average grading speed was more than 5 times that of manual classification. It was superior to the traditional manual classification in reliability, speed, work efficiency and robustness. This study provided a practical case and technical reference for the application of machine vision technology in the field of scented tea grading.

With the rapid development of different nanotechnologies in recent decades, the capture of bioactive ingredients into polymeric matrices for controlled release has become a popular area of research. Incorporation of bioactive components into different encapsulated matrices is a unique approach to protect these valuable components from inactivation in unfavorable in vitro or in vivo environments, maximizing their stability and bioavailability. Compared with conventional encapsulation techniques, electrospinning technology has many advantages, such as high porosity, high surface volume ratio, structural similarity to the extracellular matrix, and high envelope rate for bioactive compounds, and these structural and functional advantages make electrospinning technology a better choice in protecting bioactive components. This paper reviews the basic working principles of electrostatic spinning, the selection of nanofiber polymers, and the parameters affecting the properties of nanofibers. The advantages of electrostatic spinning nanofibers are analyzed, and the application of electrostatic spinning technology in encapsulating different types of bioactive compounds is discussed, and this paper would provide a reference for the further research and application of this technology in food processing and the development of related innovative foods.

In order to study the development trend of grain storage, literatures were retrieved from CNKI and Web of Science, and the bibliometric analysis was completed by using visualization software. The results show that the grain storage number of papers has risen gradually, and the United States of America and China accounted for 40%. Some research teams were from institutes, such as, Henan University of Technology, Nanjing University of Finance & Economics and Academy of National Food and Strategic Reserves Administration, which were supported by the national and local funding in China. And storage time, temperature and humidity, storage quality, insects and mold were their main topics. In foreign countries, the scientific and technological institutions of various countries were the funding institutions, and the research institutions and individuals focused on six topics, such as grain storage, productivity analysis, food characteristics and microstructure properties. There is little cooperation among authors from different countries. The academic achievements had the largest number of papers published in “Journal of The Chinese Cereals and Oils Association” and “Journal of stored products research”.

In order to clarify the quality change of indica-japonica hybrid rice in different packaging，this experiment was conducted to study the effects of four packaging, woven bags, PE bags, vacuum packages and kraft paper bags, on the rice and steamed rice quality at room temperature (20~25 ℃) with YongYu 15 rice as raw material. The results showed that, with the extension of storage time, the fatty acid value, amylose content and rice hardness of indica japonica hybrid rice increased gradually, while the indexes of rice freshness value, taste value, viscosity and taste value of rice decreased gradually. The correlation between the quality indexes was significant (P PE bag > woven bag > kraft paper bag. The above results show that, the vacuum and barrier packaging could effectively delay the decrease of the quality of indica-japonica hybrid rice and its cooked rice, and improve its storage quality.

Optimizing and stabilizing production and supply chains are an important measure to ensure economic development. Optimizing a production and supply chains of food, and stabilizing manufacturing and supply system is the foundation and prerequisite to ensure a complete victory against Covid-19, to ensure sustainability development of economy, and to enhance manufacturing industry in China. This paper introduces definitions of production and supply chains and their relationships each another, as well as discusses on how to optimize and stabilize production and supply chains, to reduce the risk of spread of Covid-19 throughout food production and supply chains. A proposal to build a technical strategy of food production and supply chains in China is also proposed in this paper.

Anthocyanins, also known as anthocyanin glycosides, can not only be used as natural pigments, but also have various biological activities, such as antioxidant, anticancer, and cardiovascular disease prevention. However, due to the poor stability of anthocyanins, they are prone to degradation and inactivation during product processing and storage, which limits the further application and efficacy of anthocyanins. In order to improve the stability of anthocyanins and expand the application potential of anthocyanins in different fields, this paper mainly introduces a variety of stabilized technologies of anthocyanins in recent years, such as acylation, esterification, pyranization, co-pigmentation, microencapsulation, nano-liposome, nano-emulsion and hydrogel technologies. In addition, the application status and prospects of steady-state anthocyanins as food additives, colorants, freshness indicators, dye sensitizers and so on in many fields are summarized, in order to provide reference for the large-scale development of anthocyanin products in the later stage.

In this paper, the highland barley moisture, β-glucan, amylopectin and protein content rapid detection model was established based on the 4000~10000 cm−1 near-infrared spectrum and actual contents of 76 highland barleys. The results showed that SG convolution smoothing was the optimal spectral preprocessing method for the partial least squares (PLS) prediction model of moisture, amylopectin and β-glucan contents, while SG convolution smoothing+multiplicative scatter correction (MSC) was the optimal spectral preprocessing method for the PLS prediction model of protein content. In order to further improve the accuracy of the prediction model, the different characteristic wavelength selection algorithms including competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA) and variables combination population analysis and iterative retained information variable (VCPA-IRIV) were used on the prediction results of the model. The results showed that VCPA-IRIV treatment could effectively improve the determination coefficient of prediction of moisture, amylose and protein content prediction model, and reduce the root mean square error of prediction. The treatment of CARS had a remarkable effect on the prediction accuracy for the β-glucan content. Ultimately, the established prediction models of moisture, β-glucan, amylopectin and protein content for highland barley had good prediction accuracy with the appropriate Rp (0.9868, 0.9808, 0.9701 and 0.9879) and RMSEP (0.2042, 0.1846, 0.8135 and 0.2095) value, respectively. In conclusion, the rapid detection model of highland barley characteristic nutrient content based on near infrared spectroscopy established in this study had high accuracy, which would have certain guiding significance for processing enterprises to quickly understand the quality of raw materials and efficiently screen qualified raw materials.

In this paper, alkali protease was used to enzymatically hydrolyze wheat germ proteins grown in the Hetao region. A univariate analysis and an orthogonal experiment were conducted to optimize the enzymatically hydrolyze process conditions of wheat germ proteins, with the degree of hydrolysis taken as the indicator. Moreover, the in vitro hypolipidemic effect of wheat germ polypeptides was investigated. The results showed that the degree of hydrolysis of wheat germ proteins was 37.18%±0.25% achieved by the following conditions, substrate concentration of 6.0%, temperature at 50 ℃, pH of 10.5 and protease amount of 12000 U/g. When the concentration of wheat germ polypeptides was 5 mg/mL, the rate of inhibiting cholesterol solubilisation into micelles was 27.11%±0.36%, the pancreatic lipase activity inhibition rate was 33.54%±0.57%, and cholesterol esterase activity inhibition rate was 38.13%±0.29%. Moreover, after ultrafiltration, the relative molecule weight of polypeptides less than 1 kDa accounted for 54.30%±0.32% of all polypeptides, indicating that low-molecular-weight wheat germ polypeptides might yield superior hypolipidemic effects. The work provides a theoretical foundation for further exploring the mechanism between Hetao wheat germ polypeptides and hypolipidemic effect.

To screen the suitable thawing method of frozen beef and better maintain its eating quality and flavor after unfreezing, in this paper, the strip loin frozen at −20 ℃ was taken as the research object, and the naturally frozen one was taken as the control group (CK), the ones with distances of 20, 30, and 40 cm (LVEFT20, LVEFT30, LVEFT40) from the low-voltage electrostatic filed generating plate were taken as the treatment groups, and 2 ℃ was the final temperature of unfreezing. The test method of combining conventional quality with gas chroma-tography-mass spectrometry (GC-IMS) was adopted to compare and analyze the effects of different low-voltage electrostatic field unfreezing on beef quality and flavor. The results revealed that compared with CK, the low-voltage electrostatic field assistance unfreezing treatment could shorten the unfreezing time of beef samples, improve the loss rate of unfreezing juice and cooking loss, cut down on the nutrient loss of unfrozen beef, inhibit the growth of microorganisms, and allow beef to maintain a better color, shear force, and flavor. Among them, the treatment of LVEFT30 was the best. The unfreezing time was 7 hours shorter than that of CK. The unfreezing juice loss rate and protein mass fraction, and cooking loss rate of beef after unfreezing were reduced by 45.79%, 21.32%, and 27.48%, and the shear force was only 66.99 N. Total volatile basic nitrogen (TVB-N), total bacterial count, color, volatile compounds types, and relative contents were similar to those of fresh beef. Therefore, the beef can maintain good quality when frozen beef was defrosted with a distance of 30 cm from the electrostatic plate. This result provides a scientific basis and technical support for unfreezing frozen beef in production.

In this paper, a kind of oleogel with mechanical strength and physical absorption of soybean oil was prepared by foam templated by using porcine plasma protein and xanthan gum as raw materials, and its thermal stability was analyzed. The results showed that with the increase of xanthan gum concentration, the apparent viscosity and foam stability of porcine plasma protein and xanthan gum mixed solution system significantly increased, and the foaming property significantly decreased (P

To comprehensively explore the nutritional quality and construct evaluation system, this paper studied the effects of different planting ways and growing years on the 23 nutritional qualities of Tonggu Polygonatum cyrtonema Hua, and constructs of its evaluation system by correlation, factors, and clustering analysis. The results showed that the content of ethanol-soluble extractives, protein, essential amino acids (EAA), medicinal amino acids (MAA), ash and 5 constant mineral elements in Polygonatum cyrtonema Hua from greenhouse planting (GP) was the highest, and the nutritional score of EAA was also the optimal. Also, the content of polysaccharide and saponins in Polygonatum cyrtonema Hua from open planting (OP) was the most, and the four trace elements (Fe, Mn, Zn and Se) were the highest in underwood planting (UP). The Polygonatum cyrtonema Hua from wild (W) had the highest content of flavonoids and total phenols. In addition, as the extension of growing years, the content of ethanol-soluble extractives, lipid, and polysaccharides in Tonggu Polygonatum cyrtonema Hua increased gradually, while there was no significant difference in the saponins, flavonoids and total phenols (P>0.05). However, the content of starch, crude fiber, protein, ash, nutritional score of EAA and mineral elements in Polygonatum cyrtonema Hua was negatively correlated with the growing years. In particular, the decline of nutritional quality in GP was the most significant. Through the analysis of correlation, factor, and cluster, the 22 indicators of nutritional quality were simplified into 13 indicators, and then a comprehensive evaluation model was established by principal component analysis (PCA). It was found that the comprehensive score (−1.331~1.161) of nutritional quality of 8 types was GP-3>UP-3>W-4>GP-5>GP-4>OP-3>UP-4>OP-4, that is, the nutritional quality of GP-3 was optimal. And on this basis, a 6-level standard for the nutritional quality comprehensive evaluation of Polygonatum cyrtonema Hua was established. These results will provide a theoretical basis for the screening of raw materials for development of high-value products and variety improvement of Polygonatum cyrtonema Hua.

With the enhancement of people's awareness of healthy diet, the innovation of food function has become a hot topic. Self-microemulsion system is an anhydrous pre-concentration system which contains a mixture of oil phase, surfactants, co-surfactants, and bioactive substances in a certain proportion. Food bioactive substances can be loaded in self-microemulsion system, which can improve the bioavailability of food bioactive substances. Moreover, it also fully exerts the physiological and pharmacological activities of food bioactive substances. In this paper, the basic properties, components and preparation methods of self-microemulsion are systematically reviewed. Further, the application examples of self-microemulsion system to promote bioactive substances bio-utilization in food field in recent years are summarized, which provides a reference for the application of self-microemulsion system in food field.

Total antioxidant capacity of food is one of the critical parameters to evaluate its efficacy. Establishment of a fast and sensitive analytical method for the detection of total antioxidant capacity of food has great significance. In this paper, a metal-organic framework complex nanozyme (Fe-HHTP@ZIF-8) with peroxidase-like activity was firstly designed and successfully synthesized. Then, the morphology, structure and catalytic activity were characterized in detail. The results showed that Fe-HHTP@ZIF-8 possessed a two-dimensional ultra-thin layer structure while its Km and Vmax values towards H2O2 were 0.67 mmol/L and 3.55×10−8 mol/L·s−1, respectively. Ascorbic acid (AA) as a typical antioxidant, an efficient colorimetric biosensor was constructed based on its inhibitory effect on chromogenic reaction catalyzed by nanozyme. Comprehensive validation showed that the colorimetric biosensor had low limit of detection (1.67 μmol/L), wide linear range (5.0~3000.0 μmol/L) and high accuracy (recovery rate of 98.62%~103.13%). By using this colorimetric method, total antioxidant capacity of different beverages was detected and the obtained results were basically consistent with labeled values. Therefore, this study provided a simple, fast and effective colorimetric method for the evaluation of the total antioxidant capacity of food.

In recent years, the extensive use of plastic packaging has caused serious environmental pollution problems. With the increase in people's environmental awareness, the development of new biodegradable food packaging materials to replace traditional petroleum-based plastics has become a hot research topic. Cellulose nanofibrils (CNF) are widely favored by researchers due to its excellent properties such as high specific surface area, elastic modulus, strength, and gas barrier properties. This paper summarizes the preparation methods of CNF and CNF composite films, discusses the mechanical property, barrier property, antibacterial property, degradable property, and responsive property as food packaging materials. Finally, the challenges faced by CNF in the field of food packaging are proposed, aiming to provide a reference for the future production of CNF food packaging materials to replace traditional petroleum-based materials.

Egg yolk is an important food ingredient because of its outstanding nutritional value and emulsifying properties. The insoluble particle structure present in egg yolk and heat treatment during food processing may lead to poor stability of egg yolk emulsion. Hydrolysis, as a safe, efficient and low-energy modification method, has been widely used in studies on improving the emulsifying properties of egg yolk. In this paper, the effects of hydrolysis on the molecular structure, physicochemical properties and emulsifying characteristics of egg yolk are reviewed. Taking into account the actual needs of production, the formation mechanism and removal process of off-flavor in egg yolk hydrolysis products are discussed. Finally, this review summarizes the application of the emulsifying properties of egg yolk in the field of food processing, with a view to providing theoretical references for research on the hydrolytic modification of egg yolk.

In the traditional sharing mode, the risk information of food full-process and all-information is sensitive and easy to leak, the self-interest and complete autonomy of centralized servers and malicious nodes easily give rise to malicious behaviors, cross-link interactions are difficult to deal with, and the single purposes causes low utilization of data. In view of these problems, this paper proposes a trusted sharing model for risk information of food full-process and all-information based on blockchain and federated learning. First, based on analysis of the information sharing needs of food companies and regulatory agencies, federal learning was integrated into a hierarchical blockchain architecture, and the relay concept was used to construct the trusted sharing model. Next, the federated learning process was divided into horizontal and vertical federated learning processes based on the characteristics and categories of risk information, and two federated learning aggregation algorithms were used to achieve the aggregation of data. Then, in response to the different needs of sharing risk information within and between enterprises, and between enterprises and regulatory agencies, homomorphic encryption algorithms and zero-knowledge proof were utilized for hierarchical encryption and targeted trusted sharing of risk information with different sensitivities. Finally, this model was validated by applying it to food safety risk assessment based on the food risk information disclosure dataset and open-source platforms. The results showed that the trusted sharing model could meet the different risk information sharing needs of enterprises and regulatory agencies, and achieve the full utilization as well as safe, credible, efficient and accurate sharing of risk information, thereby strengthening the determination of food enterprises and regulatory agencies to share data, and promoting the development of trusted data sharing and food safety digitalization in the food industry.

Edible mushrooms, including cultivated and wild mushroom, are highly susceptible to absorption and accumulation of metal(loid)s from soils. Mercury (Hg) and arsenic (As) are typical toxic metal(loid)s in soils, which are readily absorbed by edible mushrooms, transported and enriched via the food chain and finally enters the human body, posing potential risks to food safety. The accumulation and potential risks of As and Hg in edible mushrooms (especially wild mushrooms) have attracted increasing attention, but a systematic review on their pollution characteristics and absorption mechanisms is lacking. Therefore, this paper reviews the concentrations and distribution characteristics (in the cap and stipe) of As and Hg in cultivated and wild mushrooms, with a focus on the accumulation ability, transportation ability and uptake modes (passive adsorption on the cell surface and active uptake within cells), which provides basic information for comparative analysis of differences in As and Hg absorption, enrichment and distribution between cultivated and wild mushrooms, and provide theoretical support for in-depth studies on the process and mechanism of metal(loid)s accumulation in edible mushrooms. This review is of practical significance for the prevention and control of the risk of heavy metals accumulation in edible mushrooms and for protecting the safety of edible mushrooms.

Honey, as a natural sweet substance, has always been favored by consumers due to its various functional activities, such as regulating the gastrointestinal tract, antibacterial, anti-inflammatory, and antioxidant properties. However, the production of honey is far less than the market demand for it, so driven by interests, honey is often adulterated, leading to quality deterioration. The adulteration of honey seriously undermines its natural attributes, having a negative impact on the honey industry. To safeguard the interests of consumers and producers, uphold the industry’s reputation, and promote its sustainable development, it is crucial to establish and improve methods for assessing honey authenticity. This article reviews the major methods for identifying the authenticity of honey, including traditional analytical techniques, targeted and non-targeted analytical techniques. In particular, the characteristic components in honey have been used for the identification of honey authenticity in recent years, which is achieved directly by analyzing the overall properties and chemical characteristics of honey are consistent with each other or not, but not relying on any prior knowledge of the adulterants. This paper aims to provide theoretical references for the authenticity identification of honey.

Postmortem muscle is highly susceptible to oxidative conditions, thus leading to deterioration of meat quality in terms of tenderness, color, and water-holding capacity (WHC). Therefore, the regulation of the oxidation mechanism is a major concern in research on postmortem meat quality. Reactive nitrogen species (RNS) are free radicals and nitro compounds with high oxidation activity derived from the interaction between nitric oxide (NO) and compounds including reactive oxygen species (ROS). RNS not only regulates mitochondria to promote cellular metabolic function, but also mediates mitochondrial damage to induce cell apoptosis, thereby regulating the quality of postmortem meat. Relevant research results need to be summarized urgently. Therefore, this paper provides an overview of the production and metabolism of RNS in cells, elaborates on the mechanism by which RNS regulates normal physiological functions of cells through mitochondria, induces cell apoptosis through causing mitochondrial damage and mediates oxidation mechanism including lipid peroxidation and protein oxidation, and discusses the mechanism by which RNS affect the tenderness, color, and WHC of postmortem muscle. We anticipate that this review will provide a theoretical reference for improving postmortem ageing.

In this study, gas chromatography-mass spectrometry (GC-MS) was used to analyze the chemical components of the essential oil extracted from the fruits of Aipinia oxyhylla Miq. (AOEO) by steam distillation. To evaluate the antimicrobial activity of AOEO against Listeria monocytogenes, the inhibitory zone diameter, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by means of filter paper and micro-double dilution methods. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were performed to observe the effect of AOEO on bacterial morphology. The antibacterial mechanism was investigated by measuring the growth curve, the change of electrical conductivity, the leakage of intracellular macromolecules, the activity of superoxide dismutase (SOD) and the content of malondialdehyde (MDA). The results showed that a total of 45 chemical components were identified in AOEO, mainly including terpenes, aromatic hydrocarbons and oxygen-containing derivatives. Among them, valencene, nootkatone, 2,6,10,10-tetramethylbicyclo[7.2.0]undeca-1,6-diene, (2S,4aR,8aR)-4a,8-dimethyl-2-(prop-1-en-2-yl)-1,2,3,4,4a,5,6,8a-octahydronaphthalene, (2R,8R,8aS)-8,8a-dimethyl-2-(prop-1-en-2-yl)-1,2,3,7,8,8a-hexahydronaphthalene and p-cymene were predominant. AOEO significantly inhibited the growth of L. monocytogenes with an inhibitory zone diameter of 14.20 mm. The MIC and MBC were 0.195 and 0.781 mg/mL, respectively. The growth curve showed that the antimicrobial activity of AOEO was concentration-dependent. SEM and TEM showed that AOEO destroyed the morphological structure of L. monocytogenes and changed the permeability of the cell membrane, thereby causing the leakage of a large number of electrolytes and macromolecular contents (nucleic acids and proteins) out of the cells. The dynamic balance of the SOD system was also destroyed by the oil while inducing the generation of a large number of free radicals, thus resulting in increased levels of lipid oxidation and MDA content in the cells. Therefore, AOEO inhibited the growth of L. monocytogenes and causes cell apoptosis by causing a series of cellular changes. This could be due to the synergistic action of multiple components and multiple targets of AOEO. Terpenes, aromatic hydrocarbons and ketones were tentatively identified as the major antibacterial substances of AOEO. This study provides a scientific theoretical basis for the development and utilization of Aipinia oxyhylla Miq. as a natural bacteriostatic agent in the food industry.

Solid-state fermentation in mud pits is a typical brewing process for nongxiangxing baijiu and fuyuxiangxing baijiu. Pit mud is the functional carrier of mud pits, in which the abundance, diversity, metabolic activity and interaction of microorganisms could directly affect the quality of baijiu. This paper reviews the application of traditional culture and non-culture techniques in research on microorganisms in pit mud, the spatiotemporal differences in microbial community structure, the functional microorganisms and their interactions, the development and improvement of the methods for the quality evaluation of pit mud, and pit mud maintenance and aging focusing on the functional strains, and summarizes the development history and application status of different techniques in the field of research on microorganisms related to the production of Chinese baijiu, the growth and decline patterns of prokaryotic and eukaryotic microorganisms during pit mud aging, the spatial difference in the distribution of prokaryotic and eukaryotic microorganisms in the pit, and the functions and interdependence of the core functional microorganisms in pit mud such as caproic acid bacteria, butyric acid bacteria, lactic acid bacteria, acetic acid bacteria and methane bacteria, the reason for pit mud aging, the transformation of the criteria for quality evaluation pit mud from traditional sensory and physicochemical analysis to the comprehensive evaluation system, and studies on pit mud maintenance and aging based on the functional properties of core strains. The purpose of this review is to provide a reference for evaluating the microbial diversity, exploring the metabolic function of microbial community and improving the quality of pit mud.

Ultrasonic-assisted thermal treatment, as a mild and effective emerging sterilization technology, has been successfully used to control the microbial safety of various foods. In particular, it has broad application prospects in the field of dairy processing. Ultrasonic provides a unique strategy to dynamically inactivate bacteria, which plays a significant positive role in alleviating the pressure on the dairy supply chain and reducing the economic loss caused by dairy spoilage. This article reviews the research progress that has been made in the past decade on the mechanism behind the ultrasonic-assisted thermal sterilization of Bacillus subtilis in terms of the cavitation effect of ultrasonic, damage to the cell wall and membrane, generation of free radicals and antibacterial substances, and damage to cell metabolism-related enzymes. A new sterilization method for controlling the number of bacteria contaminating dairy products is proposed in this paper, aiming to provide a reference for better research and application of this technology for controlling the contamination of heat-resistant Bacillus during the storage and processing of dairy products, reducing the risk of dairy quality deterioration caused by the residue of heat-resistant Bacillus, and ensuring the quality and safety of dairy products during its shelf life.

Ectomycorrhizal (ECM) fungi, which can form ectomycorrhiza with plants, are an important link between the above-ground symbiotic plants and the subsurface ecosystems, and many of them are nutritious and delicious food. ECM fungi promote the absorption of mineral nutrients by plants, especially for limiting mineral elements such as phosphorus, thereby improving the growth of plants. It is generally believed that ECM fungi acquire mineral nutrients from soil mainly through their weathering effect on soil minerals that are difficult to degrade, but the weathering process and mechanisms are still not clear. Through field investigation, strain isolation and weathering tests, it is found that many ECM fungi cannot weather minerals by up-regulating the synthesis of small molecular organic acids, showing a weak ability to weather mineral. Particularly, they cannot use phosphorus in apatite independently. Bio-omics studies find that in forest soils, some ECM fungi with weaker weathering ability can promote the dissolution of minerals by enrichment of mineral-weathering bacteria, and absorb dissolved mineral nutrients to supply host plants through their high-affinity ion transport systems. In addition, ECM fungi can enrich special versatile oxalate-degrading bacteria (such as those that have the capability of nitrogen fixation and promoting mycorrhizal formation) to eliminate the inhibitory effect of excess oxalate on mineral weathering and nutrient absorption. It has been confirmed that ECM fungi can regulate the rhizosphere microbial community structure and promote the mutually cooperative relationship among plants, fungi and bacteria to maintain a healthy and sustainable forest ecosystem. This paper reviews the symbiotic strategies of ECM fungi from the perspective of mineral weathering, puts forward new ideas for increasing the biomass of edible fungi in woodlands and promoting the sustainability of woodland ecosystems, and gives an outlook on future research directions in this field.

Acylation is a common method for chemical modification of proteins, which can effectively improve the functional properties of proteins and has been widely used in food processing in recent years. The effect of acylation on protein modification is related to the degree of modification, and low degree of acylation modification can significantly improve the solubility, thermal stability, foaming and emulsifying properties, gelation properties, film-forming properties and nutritional quality of proteins. This paper reviews the effect of acylation modification on protein structure, physicochemical properties, and functional properties, as well as the application of acylated proteins in food and other fields. Hopefully, this review will provide a theoretical reference for protein modification research.

Flavor substances endow foods with unique characteristics, which determine the aroma and taste sensory attributes of foods, directly affect food quality and reflect the characteristic quality and quality requirements of foods. Flavor substances play an important role in the research, production and consumption of foods, and deep research, development and utilization of flavor substances are important for the development of the food industry. In this paper, the definition and classification of flavor substances in foods are introduced, the synthesis mechanism of flavor substances through the fatty acid, amino acid, and carbohydrate metabolic pathways are elucidated, and the detection methods of flavor substances and their applications in the food processing industry are reviewed. Finally, the limitations of flavor substance detection are discussed and an outlook on future directions in this field is given. We hope that this review will provide directions for the development and utilization of food flavor substances.

Cassia Semen, derived from the dried ripe seeds of leguminous plant Cassia obtusifolia Linn. or Cassia. tora Linn., exhibits a variety of pharmacological effects such as clearing heat to brighten the eyes, lubricating the intestine to relieve constipation, lowering blood pressure and lipids, hepatoprotection and anti-diabetes, etc. And due to its homology of medicine and food, it has broad development prospects in the fields of medicine and food. Based on the summary and analysis of the published literatures, this paper systematically reviews the integrated research progress of Cassiae Semen in recent years from the aspects of bioactive ingredients, pharmacological effects, toxicity and its applications in the food field. Additionally, the emerging challenges and possible development directions for the study of Cassiae Semen are discussed as well. In future research on Cassiae Semen, more attention should be paid to the pharmacological effects of naphthopyranones and polysaccharides and their mechanisms underlying improving eye diseases. Meanwhile, it is essential to focus on strengthening the researches on the pharmacokinetics of Cassiae Semen and the safety evaluation of its related functional foods. This article provides new basic information for further research, development, and utilization of Cassiae Semen.

Detecting and removing pesticide and veterinary drug residues in agricultural products are important for ensuring food safety. Current methods for detecting pesticide residues are mainly relied on sophisticated instruments, which require long detection time and skilled operators, limiting their accessibility. Metal-Organic Frameworks (MOFs) are a hybrid material composed of metal ions/clusters and organic ligands. MOFs possess multiple functions such as adsorption enrichment, catalytic degradation, and fluorescent and electrochemical signal generation. Therefore, MOFs have great potential in rapidly detecting and removing pesticide and veterinary drug residues. This review introduces functionalities of MOFs: Enrichment and removal, catalytic degradation, fluorescence sensing, and electrochemical sensing, and then summarizes their applications for rapid detecting and removing pesticide and veterinary drug residues. Additionally, this article comprehensively analyzes the advantages and disadvantages about combining RGB analysis and portable monitoring devices with MOFs. Also, the challenges of applying MOFs to detecting and removing pesticide and veterinary drug residue are discussed. Overall, this paper provides a reference for developing techniques to rapidly detect and remove containments in agricultural products.

The professional certification of engineering education is an important measure in training the engineering talents in new era. Its education concept happens to coincide with the goal of ''curriculum ideological and political education (CIPE)'' of specialized courses. Under the background of engineering certification of food science and engineering, this paper summarized the curriculum characteristics of Food Machinery and Equipment, explored the ideological and political elements of the curriculum, and analyzed the relationship between the objectives of curriculum and CIPE based on the Outcomes-based Education (OBE) concept. Besides, the strategies for the integration of CIPE with the professional certification system of engineering education were discussed. The evaluation and continuous improvement plan for CIPE were also set up based on the OBE concept. This study would provide basis and supports for further improving the level of CIPE in specialized courses, and implementing the fundamental task of morality cultivation.

In order to reveal the surface microbial changes of Tuber indicum during storage at 4 ℃, identify the dominant spoilage bacteria and select the natural antibacterial agent with good antibacterial effect. In this paper, high-throughput sequencing and traditional culture technology were used to study the surface flora structure and dominant spoilage bacteria of T. indicum during storage. Five natural plant essential oils were selected to study their inhibitory effects on dominant spoilage bacteria by measuring inhibitory rate and calculating their EC50 value. The results showed that the total number of colonies on the T. indicum surface was gradually increasing during storage, and reached 2.28×106 CFU/g on the 15th day which appeared odorous, sticky or moldy phenomena. Then reached the end of shelf life on the 30th day. Proteobacteria, Bacteroidetes, Actinobacteria, Firmicutes and Verrucomicrobia were the dominant phyla during storage. Pseudomonas、Rhizobium、Pedobacter、Sphingobacterium、Flavobacterium、Serratia、Janthinobacterium、Sphingopyxis and Variovorax were the dominant genera. Two strains of bacteria were isolated which could cause truffle decay rate of more than 90%, and identified as Bacillus subtilis and Brachybacterium faecium. Among the 5 essential oils, lemon grass essential oil had the best antibacterial effect on B. subtilis and the EC50 value was 5.471 μL/L, thyme essential oil had the best antibacterial effect on B. faecium and the EC50 value was 6.350 μL/L. It provides a theoretical basis for the further compound application of lemon grass and thyme essential oil in the postharvest storage and prolong shelf life of truffles.

With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical methods, which is a modified starch particle without obvious crystallization obtained by rapid dehydration and drying after starch gelatinization. PGS has a porous and hydrogen-bonded fracture structure, which has the advantages of good cold water solubility, strong water retention ability and high viscoelasticity. Cold water can be mixed into paste during application, eliminating the step of heating and gelatinization. Therefore, as a biodegradable raw material with excellent performance, PGS has important application value in the fields of flour products, low-temperature meat products, condiments and other leisure starch-based foods. This paper briefly introduces the definition, preparation methods, properties, and influencing factors of PGS performance, focuses on the current application status of PGS in starch-based foods, and points out the future research direction of PGS in the field of food, aiming to provide some references for promoting the application of PGS in the food industry.

Premade meat and poultry dishes refer to the finished or semi-finished products that use meat and poultry materials as the main ingredients, which undergo pretreatments and stored, transported and sold under room temperature or cold chain conditions. Flavor is an important factor that determines consumers' willing for premade dish purchase. However, due to raw material characteristics, microbial metabolism, nutrients oxidation or degradation, inappropriate reheating, the premade meat and poultry dishes might generate some unpleasant off-flavors. The off-flavors might have strong negative impact on the sensory quality of premade dishes, which restricts the further development of the whole industry. The commonly seen off-flavor substances in premade meat and poultry dishes include hexanal with sour note, nonanal, octanal, decanal and (E,E)-2,4-decadienal with waxy and oily note, (E)-2-decenal with greasy fatty note, 3-methylbutyraldehyde and 2-methylbutyraldehyde with musty note, butyric acid with a strong cheesy note, 3-methylbutyric acid with sweaty note, dimethyl trisulfide, dimethyl sulphide with sulphurous note, and 1-octen-3-ol with earthy note etc. This paper reviews the main sources of premade meat and poultry dishes off-flavors, summarizes the off-flavors inhibiting and masking techniques applied in premade dish preparation. This study would provide practical guidance and reference for the innovation and development of the flavor quality control in premade dish industry.

Plant Jiaosu is a kind of product made from fruit and vegetable cereals as the main raw material by microbial fermentation. It has been gradually favored by the public because of its non-toxic and harmless characteristics and multiple physiological functions. Understanding the metabolic mechanisms of plant Jiaosu plays an important role in improving their quality. However, there are still few summaries on the metabolic mechanism of plant Jiaosu. This paper comprehensively analyzes the research progress of plant Jiaosu, and introduces the related metabolic pathways, product change analysis, product formation influencing factors, flavor source and flavor substance changes of plant Jiaosu in the process of plant ferment glycolysis. The future development of plant Jiaosu is discussed, which provides a reference for the further research and development of plant Jiaosu.

Fermented fruit and vegetable products are an important part of traditional fermented food in China. During production, fresh vegetables and fruits are used as raw materials. The fermentation is conducted by the interactions between microorganisms including lactic acid bacteria and fungi which are naturally carried by raw materials. After fermentation, the composition and quantity of microorganisms in fruits and vegetables tend to become out of control, which often leads to post-acidification, softening, spoilage and other problems. Therefore, the development of sterilization technology suitable for fermented fruit and vegetable products has important industrial value. Compared with the destructive effect of traditional heat sterilization, the non-thermal sterilization technology without heating can not only kill the spoilage and pathogenic microorganisms, but also reduce the impact on probiotics, and greatly alleviate the deterioration of fermented fruit and vegetable products. Therefore, non-thermal sterilization technologies have gradually become one of the research hotspots in the field of fermented fruit and vegetable products sterilization. In this paper, the application progress of common non-thermal sterilization technologies in fermented fruit and vegetable products is reviewed. The sterile effect and influencing factors of non-thermal sterilization technologies in fermented fruit and vegetable products are summarized. Its influence on quality and safety attributes of products is discussed. The aim of this study is to provide a theoretical basis for the large-scale application of non-thermal sterilization technologies in the industrial production of fermented fruit and vegetable products.

Colitis is an inflammatory intestinal disease that lasts for a long time, has an unknown cause, and occurs repeatedly. It is usually accompanied by symptoms such as intestinal cell damage, intestinal immunity, and abnormal intestinal flora. Numerous studies have shown that dietary fiber, as a prebiotic, its metabolites can selectively improve the composition of the intestinal flora, which in turn improves the level of intestinal short-chain fatty acids, reduces the expression of inflammatory factors, and enhances the function of the intestinal immune barrier, thereby improving the inflammatory response of the organism. This anti-inflammatory effect of dietary fiber through its metabolites provides new research ideas to assist in the treatment of colitis. This paper outlines the pathogenesis of colitis, and the mechanism of interaction between dietary fiber and its metabolites with intestinal flora, inflammatory factors and immune cells, aiming to provide theoretical basis for the alleviation of colitis by dietary fiber and the development of functional foods.

Rice bran, a byproduct of rice processing, holds great nutritional value. However, its application in the food industry is greatly restricted due to its high susceptibility to rancidity and spoilage during storage. Currently, it is primarily used as animal feed with low added value. The presence of lipase and lipoxygenase is the major cause of rapid rancidity of rice bran, and other factors such as water activity, microorganisms and phenolic substances also affect the rancidity reaction. Stabilization treatment of rice bran is a key prerequisite to achieving high-value utilization of the product. This paper provides an overview of the rancidity mechanism of rice bran, the common methods for stabilizing rice bran and their impact on its quality and nutritional characteristics, with a view to providing guidance and reference for the research and development of rice bran as a food-grade raw material.

As a common plant that is widely used for both medicinal and culinary purposes, ginger is rich in polysaccharides, terpenes, phenols and other active substances, imparting it with antioxidant, anti-inflammatory, antibacterial, anticancer, neuroprotective and antidiabetic properties. In this paper, we review the current understanding on the composition and biological activities of ginger extract, discusses the application of ginger in food packaging, and propose future directions for ginger extract research, hoping to arouse people’s attention on ginger and its further application so as to promote the comprehensive utilization of ginger resources.

Ice preservation is one of the most extensive methods of food preservation, and improving the ability of ice preservation is a key and difficult problem in the field of food preservation. However, the limited ability of traditional ice to inhibit microbial viability hinders the further development of the food industry. At present, new functional ices such as electrolyzed water ice, ozone ice, plasma activated water ice, bacteriostatic substance added ice, fluidized ice, ultraviolet radiation ice and composite functional ice, which have better preservation effect than traditional ice and therefore have broad prospects for development and application, have found wide applications in the field of food preservation. Research on new functional ice with better sterilization and preservation effect has become a hot spot in the food industry. Therefore, this paper summarizes the preparation, sterilization and preservation mechanism of new functional ice in order to provide a theoretical basis and scientific evidence for further development of new functional ice and to promote the application of new functional ice in food sterilization and preservation.

With the popularization of the concept of a healthy diet, people are increasingly concerned about food safety. Thermal processing provides foods with desired smell, unique flavor and taste, but also leads to the generation of harmful substances, such as polycyclic aromatic hydrocarbons (PAHs), which are a class of substances with acute toxicity, genotoxicity, carcinogenicity and phototoxicity that exist widely in thermally processed food matrices. Studies have shown that dietary exposure to PAHs accounts for 88%–98% of the total daily exposure of humans to PAHs. Thus, controlling PAHs levels in foods is of great practical importance for reducing the harmful effects brought about by dietary exposure to PAHs. This paper reviews the major generation pathways, deleterious effects and control strategies of PAHs, with a view to providing a reference for research on new control technologies for PAHs in foods.

Protein-based gels have attracted much attention due to their unique advantages in the field of food and medicine due to their optical transparency. Transparent gels are expected to become high-end protein-based gel foods similar to bird 's nest or their processing excipients （ materials ）. Exploring the difference mechanism of optical properties of egg white thermal gels is expected to become the key to overcome the high-quality utilization of egg white gels. In this paper, the formation mechanism and influencing factors of egg white gel transparency were reviewed. The formation mechanism of egg white thermal gel was analyzed in depth, the modification methods of protein were discussed, and the future research and development direction of egg white transparent thermal gel was prospected.

The paper summarizes and analyzes the progress of research on the use of intangible cultural heritage in food packaging design through the number of articles, keywords, research objects, research perspectives and ideas. The study analyzes the application of intangible cultural heritage in food packaging design from three aspects: principles, strategies, and methods. It also explores the future development directions, suggesting that future research can guide design practice through theoretical studies and validate design practice using big data models.

Carboxymethyl pachymaran （CMP） is a carboxymethylated modification product of the water-insoluble polysaccharides from Poria cocos. It has many biological activities such as immune regulation, antibacterial, anti-inflammatory, anti-tumor, anti-oxidation, liver damage protection and intestinal flora regulation. It has a wide application prospect in functional food, active molecular carrier, medicine and other fields. In this paper, the research of CMP at home and abroad in recent years was focused, the biological activity, preparation, identification and application development of CMP were reviewed, and the future development direction of CMP was prospected.

In this paper, wheat flour was irradiated at different doses (0, 5, 10, 15, 20 and 25 kGy) to investigate the effects of 60Co-γirradiation on the structural and functional properties of its gluten. The disulfide bond was broken by irradiation, and the content of the free sulfhydryl group increased. The results of Fourier infrared spectroscopy showed that the secondary structure of gluten protein was rearranged with decrease in a-helix content and an increase in β-sheet content. Raman spectroscopy and surface hydrophobicity showed that the microenvironment of aromatic amino acid side chains changed. Irradiation treatment resulted in the tryptophan and tyrosine residues tending more toward the exposed state, and the surface hydrophobicity increased. Meanwhile, irradiation increased the solubility, water and oil holding, and emulsifying properties of gluten proteins, and the maximum value reached at 15 kGy（solubility is 0.46 mg/mL, water holding 3.13 g/g, oil holding 4.33 g/g, emulsification 6.669 m2/g）. In conclusion, the proper dose of gamma-irradiation can change the secondary and tertiary structure of gluten, and improve its functional properties such as solubility, water retention and emulsification, which is conducive to expanding the application space of gluten protein and providing theoretical references for industrial applications.

Instant rice is a kind of convenient food, which is easy to eat, simple and quick. Instant rice not only conform to ours people’s habits of eating rice, but also meets the needs of the current fast-paced life, which has developed rapidly in recent years. With the further improvement of domestic fresh rice technology and equipment, the wet instant rice industry, such as frozen instant rice, aseptic instant rice, and short-shelf-life instant rice, will be further developed. This paper summarized the main factors affecting the quality of dry instant rice, including raw material varieties, processing precision, processing technology and conditions, and focused on the key technologies of industrial processing of fresh rice, including aseptic processing, high temperature sterilization, ultra-high pressure treatment, etc. The latest research progress of extrusion and recombination instant rice was also reviewed, and the existing problems and future development direction of instant rice were discussed.

Iron is an essential nutrient for maintaining red blood cell metabolism and assisting bone marrow hematopoiesis. Iron deficiency can cause various diseases, such as anemia, stunted growth, and premature birth in pregnant women. As a new iron supplement product, peptide iron chelate has been used as a new ideal iron supplement in recent years because of its advantages of high absorption rate, safety, and no side effects. This paper mainly reviews the preparation of foodborne peptides and peptide iron chelates and the factors affecting their chelation activity, explored the iron-binding mechanism of peptides, summarizes their binding sites and chelation patterns, further analyzes their conformational changes and intermolecular forces, and summarizes how they promote iron bioavailability. The aim is to provide a reference for developing and applying iron peptide chelates in functional foods and new iron supplements.

Phenolics have various of physiological effects such as antioxidant, anti-inflammation, and improving intestinal health, as well as playing an important role in the growth of plant and the regulation of human health. Compared with the free phenolics that can be directly extracted, the conjugated phenolics that are bound to polysaccharides, proteins, lipids, and other components have a higher proportion and a wider distribution. The conjugated phenolics have potential application value and increasing attention. During the entire chain from plant growth to food processing and then to human digestion and utilisation, the conjugated phenolics undergo complex changes in composition, structure, migration transformation, and storage characteristics due to the influence of many factors. The study of its accumulation and release patterns is particularly important to enhance its biological activity and improve the utilisation rate of phenolics. Therefore, this paper provides a brief overview on the release of conjugated phenolics during plant growth, food processing, and human digestion, with a view to providing theoretical guidance for elucidating the release pattern of bound phenolics and improving their utilisation.

To explore the moisture variation law of high oleic peanuts during hot air drying, hot air drying characteristics of various high oleic peanuts under different hot air temperatures (35, 40, 45, 50 ℃) and hot air velocities (0.5, 0.8, 1.1 m/s) were studied in this paper, and their drying processes were analyzed by Weibull distribution function. The results showed that the drying process of high oleic peanuts mainly reduced the rate of drying. Increasing hot air temperature and hot air velocity led to a higher effective moisture diffusion coefficient for high oleic peanuts. In turn, accelerates drying rate and shortens drying time. Among all the peanuts, 'Shengyou 3' peanut had the fastest water diffusion rate and lowest activation energy, and the Weibull distribution function provided the most suitable fit for 'Shengyou 3'. The scale parameter α decreased as hot air temperature and hot air velocity increase. Hot air temperature had a highly significant effect on α (P

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