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Based on the bibliometric method, relevant research literature in the field of cranberry food included in the CNKI database from 2013 to 2023 was searched and further analyzed. A total of 444 Chinese and English literatures were obtained through screening, and CiteSpace software was used to analyze the current research status and hotspots in this field from the perspectives of annual publication volume, issuing journals, countries, authors and their institutions, as well as co-occurrences, clustering, and emergent words of keywords. The results showed that the overall trend of the number of publications from 2013 to 2023 was stable, with an average of about 40 publications per year. The journal with the highest number of publications was Food Chemistry (25), which accounted for 6% of the total literature, followed by Food & Function (22) and Journal of Agricultural and Food Chemistry (20). The top 3 countries in terms of the number of articles published were the United States, Poland, and Canada. The author with the most postings was Christina Khoo (17), a researcher from Ocean Spray, USA. The keyword analysis in the CNKI database showed that the keywords with the highest frequency were cranberry, proanthocyanidins, cranberry juice, bioactive components, urinary tract infection, antioxidant properties, intestinal microbiota and processing, health functions, and so on. The hotspots of the literature research in the field of cranberry food were mostly focused on the study of cranberry composition and function, and the exploration of the application of new processed products such as cranberry juice in the food industry. By comprehensively analyzing the literature in the CNKI database, this article can point out the direction for researchers in China cranberry food industry to engage in related research, and provide data references and help in predicting the future development trend of the industry.

In order to study the effect of compound lactic acid bacteria fermentation on reducing acid of sea buckthorn juice, the Oenococcus oeni and Lactobacillus brevis were used to ferment sea buckthorn juice. With the total acid degradation rate as the index, the fermentation process of sea buckthorn juice was optimized by single factor experiment and response surface experiment, and the changes of flavonoids, polyphenols, total acid, pH, total soluble solids (TSS), reducing sugar, organic acid and antioxidant activity during fermentation were studied. The results showed that the optimal fermentation conditions were as follows: The ratio of Oenococcus oeni to Lactobacillus brevis was 1:1, the initial pH was 3.7, fermentation temperature was 31 ℃, fermentation time was 18 h, inoculation amount was 5%. Under these conditions, the total acid degradation rate reached 38.52%. At this time, the contents of flavonoids, polyphenols, total acid, pH and TSS were significantly different from those before fermentation (P0.05). The content of malic acid in fermentation broth decreased significantly (P0.05). The maximum values of DPPH and ABTS+ free radical scavenging rate and ferric reducing antioxidant power (FRAP) of sea buckthorn juice after lactic acid fermentation reached 78.20%, 64.48% and 1.1626 mmol/L, respectively. Therefore, the sea buckthorn juice fermented by compound lactic acid bacteria could effectively reduce its acidity and improve its quality and antioxidant activity, which would provide a theoretical basis for the development of acid-reducing technology and related products.

In order to explore the change rules of main components and antioxidant activity in the natural fermentation process of black chokeberry Jiaosu, the natural fermentation was carried out under 28 ℃ airtight container for 90 days. During the fermentation process, the physicochemical indexes and bioactive substances including reducing sugar, total soluble solids (TSS), alcohol, total acid, total polyphenols, total flavonoids, anthocyanins and superoxide dismutase (SOD) in fermentation broth were estimated. DPPH free radical, ABTS+ free radical, hydroxyl free radical scavenging capacity, total antioxidant capacity and total reducing power were used to comprehensively evaluate its antioxidant activity in vitro, Pearson's correlation analysis was also performed to further clarify the correlation between main components and antioxidant activity. The results showed that the contents of reducing sugar, TSS, total acids and anthocyanins in black chokeberry Jiaosu showed a continuous decreasing trend during natural fermentation, the alcoholic content continued to increase and gradually stabilized, while the contents of total polyphenols, total flavonoids and SOD enzyme activity increased first and then decreased. The highest values of total polyphenols, total flavonoids and SOD enzyme activity were 4.99 mg/mL, 269.68 mg/L and 5151.80 U/mL, respectively. The antioxidant activity of the Jiaosu after fermentation showed a peak-shaped change, which was significantly higher than that of unfermented sample (P

In order to improve the extraction efficiency of blackcurrant polyphenols, ethanol solution was used as extraction solvent, and the polyphenols in blackcurrant fruit were extracted by ultrasonic-assisted method. The effects of ethanol concentration, ultrasonic power, extraction time and solid-liquid ratio on polyphenol extraction from blackcurrant fruit were investigated by single factor experiments. On the basis of single factor experiment, the extraction process was optimized by response surface methodology, and the antioxidant activity of blackcurrant polyphenols was analyzed. The results showed that the optimum extraction conditions of polyphenols from blackcurrant fruit by response surface methodology were as follows: Ethanol concentration was 50%, ultrasonic power was 300 W, extraction time was 20 min, and solid-liquid ratio was 1:10 g/mL. Under the above extraction conditions, the extraction amount of blackcurrant polyphenols was 538.00 mg/100 g. The antioxidant activity showed that the IC50 values of blackcurrant polyphenols on DPPH, hydroxyl and ABTS+ radical scavenging rates were 7.97, 7.92 and 5.26 mg/mL, respectively, it indicated that blackcurrant polyphenols had good antioxidant activity. The results could provide reference for industrial production of blackcurrant polyphenols.

Ultrasonic­-microwave synergistic enzyme method was used to study the effects of liquid-material ratio, synergistic time, extraction temperature and compound enzyme addition on the yield of soluble dietary fiber (SDF) from millet bran. Response surface methodology was used to optimize the process, and the antioxidant activity of soluble dietary fiber from millet bran were analyzed. The results showed that the optimum extraction conditions of SDF from millet bran were as follows: The liquid-material ratio was 31:1 mL/g, the synergistic time was 21 min, the extraction temperature was 56 ℃, and the compound enzyme addition was 1.4%. Under these conditions, the yield of the soluble dietary fiber was 6.35% and its purity was 91.27%. The antioxidant activity showed that when the sample concentration was 14 mg/mL, the SDF reducing power of millet bran was 1.219, and its IC50 values for DPPH radical scavenging rate, ABTS+ radical scavenging rate and hydroxyl radical scavenging rate were 2.45, 26.15 and 5.98 mg/mL respectively. The results indicated that the SDF from millet bran had good antioxidant activity.

In order to study the changes of main substances causing non-enzymatic browning of sea buckthorn wine during storage at room temperature and their relations with browning, these indexes of the browning degree, total phenol, 5-hydroxymethyl furfural (5-HMF), ascorbic acid (VC), reducing sugar, total acid and dissolved oxygen were determined during storage. The main factors influencing non-enzymatic browning of sea buckthorn wine during storage were analyzed by correlation analysis and path analysis. The results showed that the browning degree of sea buckthorn wine increased with the storage time at 25 ℃. The contents of total phenol and VC decreased gradually and the content of 5-HMF increased gradually. The total acid content decreased gradually, and the content of reducing sugar and dissolved oxygen decreased first and then increased. Among them, 5-HMF had the strongest direct effect on sea buckthorn wine browning degree. The interaction between 5-HMF and total phenols was the first determinant of the non-enzymatic browning degree of sea buckthorn wine, which were the main causes of non-enzymatic browning during the room temperature storage of sea buckthorn wine.

PurposeClinical guidelines presently recommend total thyroidectomy for the treatment of medullary thyroid cancer (MTC). This study was aimed to investigate whether lobectomy could be the initial treatment for stage I MTC patients.MethodsThe retrospective study was based on data from the Surveillance, Epidemiology, and End Results (SEER) database between 2004 and 2015. The risk factors of survival were estimated by the univariate and multivariate Cox proportional-hazards model. The effect of age on death risk was estimated using restricted cubic splines. Survival curves were constructed according to the Kaplan–Meier method.ResultsA total of 988 stage I MTC patients was included in the study. Among them, 506 (51.2%) MTC patients received lobectomy and 482 (48.8%) received total thyroidectomy. The only independent prognostic factor for overall survival (OS) and disease-specific survival (DSS) was age, according to univariate and multivariate Cox regression analysis. The hazard ratio (HR) increased relatively slowly with age growing under the age of approximately 60 years. However, the death risk of MTC patients began to rise sharply with increasing age above 60 years. For patients under the age of 60, a significant survival difference for OS and DSS was observed between the lobectomy group and total thyroidectomy group (p < 0.05). However, for patients aged above 60, no significant survival difference was observed for OS or DSS (p > 0.05).ConclusionTotal thyroidectomy was an appropriate treatment for stage I MTC patients under the age of 60, which was consistent with the recommendation of the clinical guidelines. However, for those over the age of 60, lobectomy may be explored as a better surgical option. The findings may provide the evidence base for improving the clinical management of stage I MTC patients. Further prospective multicenter clinical studies are needed including information regarding RET status as well as calcitonin and CEA levels.

The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of