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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.

To investigate the quality characteristics of different varieties of blueberry, the quality differences on appearance, physicochemical properties, and sugar and acid composition were analyzed. At the same time, correlation analysis was employed to analyze the correlation of different indexes and principal component analysis was employed to evaluate the quality characteristics of 9 varieties of blueberry. The results showed that different varieties of blueberry exhibited rich diversity in appearance, physicochemical properties, and sugar and acid composition. There was a high correlation between multiple indicators such as glucose and fructose (r=0.93), FRAP and DPPH (r=0.755). PCA results indicated that citric acid, pH, b*, total phenol, DPPH, flavonoid and juice yield were key indicators for evaluating the quality of blueberry, and the quality characteristics of 'Canlan', 'Laigexi' and 'Shuangfeng' were excellent fruit shape index (>0.73), good solid to acid ratio of 6.12~9.57 and suitable for fresh consumption. The quality characteristics of 'Baerdewen', 'Duke' and 'Weisan' included the high in sugar, acid and antioxidant capacity, suitable for juice and wine and other products development. The flavonoid contents of 'Weisan' and 'Duke' were 1.95 and 1.62 mg/g, and the total phenol contents were 1.34 and 1.38 mg/g, respectively. The quality characteristics of 'Weisan' and 'Duke' were high content of total phenol and flavonoid, suitable for functional product development. The results above will serve an important reference to screen blueberry varieties for different purposes.

To optimize the treatment conditions for vacuum pre-cooling of baby cabbage and maintain the fresh quality of postharvest baby cabbage, a central composite response surface experiment with two factors and three levels was conducted on the basis of analyzing the effects of different vacuum pre-cooling final temperature (0, 2 and 4 ℃) and different vacuum pre-cooling final pressure (400, 600, 800 and 1000 Pa) on the pre-cooling of postharvest baby cabbage. The results showed that compared with the control without pre-cooling and the pre-cooling group with final temperature of 0 ℃, the pre-cooling with final temperature of 2~4 ℃ at the final pressure of 600 Pa could better maintain the appearance quality of postharvest baby cabbage, inhibit the increase of respiratory rate and malondialdehyde (MDA) content. Under the condition of final temperature of 2 ℃, compared with the control without pre-cooling and the pre-cooling group with a final pressure of 1000 Pa, pre-cooling with final pressures of 400~800 Pa could also better maintain the appearance quality of postharvest baby cabbage, inhibit the increase of respiratory rate and MDA content. Further central composite response surface experiments showed that the optimal conditions for vacuum pre-cooling of postharvest baby vegetables were final temperature of 4.0 ℃ and final pressure of 600 Pa. The vacuum pre-cooling condition not only maintained good quality of postharvest baby vegetable, but also increased the content of soluble protein, total phenols, and ascorbic acid by 18.78%, 18.47% and 33.23%, respectively. Therefore, appropriate vacuum pre-cooling treatment is a highly potential commercialization technology that could effectively maintain the good quality of postharvest baby vegetable during circulation and shelf life.

In this work, the blueberry candied syrup was separated and purified by microfiltration combined with macroporous resin technology to recover anthocyanins. Firstly, the macroporous resin was screened through static test. On the basis of single factor and Box-Behnken response surface tests, the flow rate, ethanol concentration and elution flow rate were optimized with anthocyanin recovery rate and total sugar removal rate as indexes in the dynamic test. The result showed that the anthocyanin content and the total sugar content were 6.84 mg/100 mL and 31.76 mg/mL respectively. Among AB-8, D101 and HPD 600 resins, AB-8 was optimized for the purification of anthocyanins from blueberry candied syrup, and the best technological conditions for the purification of anthocyanins by macroporous resin were as follows: The flow rate was 2.0 mL/min, the ethanol concentration was 83%, and the elution flow rate was 2.0 mL/min. Under these conditions, the anthocyanin recovery rate was 86.68%, and the total sugar removal rate was 84.13%. After the anthocyanin desorbing solution was concentrated by rotation evaporation, the concentration of anthocyanin was 5.56 mg/100 mL, and the total sugar concentration was 5.24 mg/mL. The color value of anthocyanins was 31.43, which was about 5 times of the color value of anthocyanins in raw materials. Microfiltration combined with macroporous resin purification of blueberry candied syrup anthocyanin was effective, and this study provides some technical reference for the isolation and purification of blueberry anthocyanin.

An analysis method for simultaneous determination of 47 kinds of pesticide residues in tea was established by QuEChERS method combined with ultra performance liquid chromatography-tandem mass spectrometry. The samples were extracted by acetonitrile containing 1% acetic acid, and purified by QuEChERS method. The 47 pesticides were determined by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) with an electrospray ion source (ESI±) in positive and negative ion switching multiple reaction monitoring (MRM), and quantified by matrix-matched external standard method. Method validation revealed satisfactory linearities with correlation coefficients (r) between 0.9971 and 0.9996, and limits of detection were 0.001~0.006 mg/kg while the limits of quantitation were 0.002~0.020 mg/kg, the average recoveries at three spiked levels were in the range of 73.4%~114.3%, with relative standard deviations (n=6) of 0.3%~19.9%. The method is sensitive, accurate, stable, and can meet the requirements for determination of 47 pesticide residues in tea.

To extend the post-harvest storage duration of peppermint and predict the post-harvest respiration rate of peppermint, peppermint was subjected to modified atmosphere packaging conditions with different packaging materials (PE, OPP1.8/PE3.5, OPP1.8/4.5, OPP2.3/PE4.5, HDPE), various O2 concentrations (3%~7%), and different CO2 concentrations (5%~15%). Parameters including weight loss rate, relative electrical conductivity, color difference, sensory evaluation, vitamin C content, total chlorophyll content, and total colony count were measured. Response surface optimization experiments were conducted with O2, CO2, and packaging materials as factors to determine the optimal gas ratios and packaging materials for post-harvest preservation of peppermint. On this basis, the volatile compounds and surface fungal diversity of peppermint were studied. The proportions of O2 and CO2 inside the optimal packaging materials for peppermint were measured by using the closed space system. Based on this, a model equation was obtained using the permeation system method and numerically simulated. Matlab software was used to calculate the respiration rate at equilibrium, and a regression analysis was performed using a quadratic polynomial model. High-throughput sequencing was used to sequence and analyze peppermint samples from the optimal, worst, and control treatment groups, comparing changes in the proportion of dominant microbial communities. The results showed that the optimal gas composition and packaging material were 3.5% O2+9.4% CO2 and HDPE, which extended the freshness period of peppermint from 7~9 days to 10~12 days. It could inhibit the increase of linalool and other alcohols during peppermint storage, reduce the volatilization of D-carvone and other ketones, and delay the senescence of peppermint. Based on these experiments, a more accurate quadratic respiration rate model for peppermint under controlled atmosphere packaging was established, which effectively inhibited the growth of decay-causing microorganisms such as Ascomycota and Mycetes in peppermint.

To investigate the cross-linking denaturation reaction characteristics of very small granular starch and the physicochemical properties of the products with different degrees of substitution, in this study, the effects of temperature (45, 50, 55 ℃), pH (9.0, 10.0, 11.0) and expansion inhibitor Na2SO4 concentration (5%, 10%, 15%) on the process and efficiency of the cross-linking reaction were investigated and physicochemical properties of the cross-linking products with different degrees of substitution (DS) were compared using amaranth starch as raw material, sodium trimetaphosphate as denaturant and waxy corn starch (WCS) as control. The results showed that the cross-linking reaction of AS was less influenced by temperature compared to WCS, and it was difficult to increase the efficiency of the cross-linking reaction by simply increasing the temperature. On the contrary, both pH and Na2SO4 concentration promoted the cross-linking denaturation reaction of AS and WCS, and higher pH levels (10.0~11.0) and Na2SO4 concentrations (5%~15%) led to faster rates of cross-linking reaction. The viscosity of low-substitution cross-linked AS (DS 0.1×10−3~0.8×10−3) after pasting was greater than 50 cP with a stable thickening effect; high-substitution cross-linked AS (DS≥0.8×10−3) exhibited a viscosity below 50 cP after pasting, with a weak thickening ability and a fat-like appearance and texture. This study showed that pH and the concentration of expansion inhibitor Na2SO4 were effective means of regulating the reaction rate of amaranth starch, and that cross-linked amaranth starch had a weak thickening ability but good viscosity stability and shear resistance, which was potentially valuable in its application as a fat substitute.

In this study, the pyrF screening marker and the genomic DNA fragments were used to construct the expression vectors in food-grade Lactococcus lactis (L. lactis). Such expression system could potentially be used to express and produce food-grade and medicinal polypeptides. Firstly, the NZ3900 ΔpyrF auxotrophic strain was created from the homologous recombination mutant cassette. Secondly, the repA and repC genes were used as the replication elements, the pyrF gene as the screening marker, the P32 and P8 elements from L. lactis as the promoters, and the Tusp45 and TpepN from L. lactis as the terminators, all of which were constructed in the expression plasmid pLD. Finally, the reporter gene ZsGreen (a fluorescent protein) was used to verify the expression of recombinant protein in the NZ3900 ΔpyrF mutant strain and the genetic stability of pLD-ZsG plasmid. The result showed that the prototrophic ZsGreen positive transformants could grow normally in common Elliker culture medium, and the green fluorescent signal was observed under a fluorescence microscope. In addition, ZsGreen protein could be highly expressed in NZ3900 ΔpyrF and the expression plasmid could be stably transmitted through at least 30 generations, according to the results of the PCR and Western blotting, indicating that the recombinant protein was expressed in L. lactis in a stable manner. Based on the above results, the approach for creating an L. lactis expression vector (without antibiotic resistance gene) based on the pyrF auxotrophic marker is feasible and offers a basis for further investigation into the use of L. lactis to manufacture food- and pharmaceutical-grade polypeptides.

The single processing technology is difficult to meet the multiple requirements of the NFC juice, such as maintaining the nutrition and flavor, reducing browning and sterilization. In order to explore the combined effect of stress pretreatment and sterilization technologies on NFC fruit juice, 50% CO2 stress pretreatment was used before apple juice squeezed to study the influence of different stress intensity on sensory quality and nutritional quality of apple juice. The effects of electron beam irradiation and pasteurization on sensory and nutritional quality and bacteriologic effect of apple juice were also studied. The results showed that: 50% CO2 stress pretreatment could significantly increase the total phenolic content, antioxidant activity and VC content of the NFC apple juice (P

The functional property is an important factor to measure the quality of fish gelatin, which directly relates to the practical application range and value of fish gelatin. In order to explore the effect of extraction temperature on the functional properties of mullet scale gelatin, this study used a hot water extraction method. Different temperatures (60, 70, 80, 90, 100 ℃) were examined to assess their impact on the surface morphology of fish scales, fish scale gelatin yield, and functional properties (foaming capacity, emulsifying activity, gel strength, gel temperature, and melting temperature). Furthermore, the structural characteristics of fish scale gelatin were investigated using SDS-PAGE, Fourier transform infrared spectroscopy, and scanning electron microscopy. The results showed that as the extraction temperature increased from 60 ℃ to 100 ℃, the damage to the surface of mullet scales became increasingly severe. The fish scale gelatin yield increased from 31.72% to 50.97%, foaming capacity improved from 23.33% to 73.33%, and emulsifying activity increased from 15.13 m2/g to 17.27 m2/g. However, gel strength, gel temperature, and melting temperature decreased from 677.82 g, 20.80 ℃, and 28.70 ℃ to 372.91 g, 15.80 ℃, and 23.90 ℃, respectively. Additionally, with the increase in extraction temperature, the characteristic bands of mullet scale gelatin α1, α2, and β chains on the electrophoresis pattern became increasingly blurred. The infrared spectroscopy results showed that the fish scale gelatin had characteristic absorption peaks (amide A, amide Ⅰ, amide Ⅱ, and amide Ⅲ), with the wavenumber of amide A first increasing and then decreasing. The scanning electron microscopy results showed that the tightness of the porous grid structure of the fish scale gelatin decreased. These findings provide a theoretical basis for the industrialization of mullet scale gelatin.

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.

The objective of this study was to investigate the optimal preparation process and digestive properties of sulforaphane from Raphanus sativus seeds prepared by enzymatic method. Single factor experiment and response surface methodology were employed to optimize the enzymolysis conditions for extracting sulforaphane from red Raphanus sativus seeds, with sulforaphane yield as index. Additionally, an in vitro simulated gastrointestinal digestion model was used to evaluate the changes in content and antioxidant activity of sulforaphane in ethyl acetate extracts of Raphanus sativus seeds. The results revealed that the optimal preparation conditions were as follows: The enzymolysis time was 22 minutes, the enzymolysis temperature was 40 ℃, the vitamin C concentration was 0.8 mg/g. Under these conditions, the sulforaphane yield was 2.11±0.02 mg/g, which closely matched the predicted value of 2.14 mg/g. The relative error for the enzymolysis process was 1.4%, demonstrating its feasibility. Furthermore, in vitro digestion simulation showed that the retention rate of sulforaphane was 79.64% and 76.22% in gastric and intestinal fluids, respectively. The free radical scavenging rates of ABTS+, DPPH and OH in gastric fluid reached 54.23%, 33.90% and 15.07%, respectively, and all the values had significant (P0.05) difference in the three radical scavenging rates was observed in intestinal and gastric digestive fluids. This study enriched the research on the preparation of sulforaphane by enzymolysis method, and provided experimental basis for the development and high value-added utilization of Raphanus sativus seeds.

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.

In order to explore the research and development of oyster in the field of medicine and food homology, response surface methodology was used to optimize the preparation process of oyster protease-depeptidase, and its effects on testosterone secretion and oxidative stress in mouse leydig cells were studied. Based on the investigation of hydrolysis degree as the evaluation index, a biomimetic enzymatic hydrolysis method was employed to optimize the preparation process of oyster protein enzymolysis peptides using response surface analysis, building upon the foundation of single-factor experiments. Simultaneously, a hydrogen peroxide (H2O2)-induced oxidative damage model was established using mouse testicular interstitial cells (TM3), and the effects of oyster protein enzymolysis peptides on testosterone (T) secretion and oxidative stress were investigated through assessments of cell viability, DAPI staining, testosterone secretion level, superoxide dismutase (SOD) activity, and malondialdehyde (MDA) content in TM3 cells. The results showed that the optimal enzymatic hydrolysis conditions for oyster protein enzymolysis peptides were as follows: Substrate-to-solvent ratio of 1:10 g/mL, gastric protease concentration of 1.1%, hydrolysis time of 1.0 h, pancreatic protease concentration of 2.1%, and hydrolysis time of 3.1 h. Under these conditions, the degree of hydrolysis was determined to be 39.43%±0.42%. Oyster protein enzymolysis peptides exhibited varying degrees of proliferative activity on H2O2-induced TM3 cells, significantly (P

Guilin rice noodles belong to fresh wet rice noodles, which are difficult to be preserved due to their high moisture content and susceptibility to microbial contamination. Therefore, it is very important to analyze its putrefactive bacteria and screen bacteriostatic agents for extending the shelf life, and maintain the taste and nutritional value. In order to study the microbial growth during the storage of Guilin rice noodles, 13 strains of spoilage organism were isolated and purified from Guilin rice noodles stored at room temperature for 1 to 3 days, and six main spoilage organism MF1, MF2, MF3, MF4, MF6 and MF12 were obtained through the counterfactual experiment. Then the main spoilage organism were identified as Bacillus thuringiensis, B. cereus, B. velezensis, Citrobacter sp. and Exiguobacterium acetylicum through routine identification combined with molecular identification. Furthermore, the effective antibacterial agents and optimal inhibitory concentrations were selected from five food additives through the plate culture. The results showed that different concentrations of ascorbic acid and citric acid had good antibacterial effects on six types of spoilage bacteria, with the optimal inhibitory concentrations being 90 and 120 mg/mL, respectively. This shows that ascorbic acid and citric acid can be used as preservatives of Guilin rice noodles and have a certain application prospect in the storage and fresh-keeping of Guilin rice noodles.

Objective: To avoid browning and spoilage caused by microbial growth, there is an urgent need to carry out researches related to the spoilage species of Stropharia rugosoannulata, and to provide a theoretical basis for exploring storage and preservation techniques. Methods: The spoilage fungi of S. rugosoannulata were isolated and purified, and the dominant spoilage fungi were selected by corrosivity analysis and identified by morphology and molecular biology methods. Results: The spoilage fungi from S. rugosoannulata were carried out to 16 strains of Fusarium, 14 strains of Aspergillus and 4 strains of Rhizopus among them. Four decay-causing fungi were selected to have a rot-causing effect, and identified by morphology and molecular biology as Fusarium pseudoanthophilum, Aspergillus niger, Rhizopus azygosporus and Talaromyces purpureogenus, respectively. The growth characteristics showed that the optimal temperature was 25~28 ℃. The spoilage fungi grew slowly with the temperature of 4~10 ℃ and 35~60 ℃, and the lethal temperature was 60 ℃. The optimal pH was about 7.0 and the spoilage fungi could not grow when the pH was 13.0. Conclusion: Post-harvest storage at low temperature and suitable alkaline environment could inhibit the growth and reproduction of spoilage fungi, which was conducive to the storage and preservation of S. rugosoannulata.

In order to improve the high-value utilization of Crataegus songarica, the single factor experiment, orthogonal experiment and response surface design were used to optimize the extraction process of total triterpenes from Crataegus songarica by compound enzyme assisted extraction, and the purification process was optimized. The results showed that the optimal extraction process of total triterpenes from Crataegus songarica was as follows: The addition amount of cellulase, pectinase and papain was 4%, 4% and 2%, respectively, the ratio of material to liquid was 1:24 g/mL, the temperature was 51 ℃, the pH was 4.5, and the enzymolysis time was 76 min. Under these conditions, the extraction amount of total triterpenes from Crataegus songarica was (36.570±0.332) mg/g, and the extraction amount of total triterpenes was (53.782±0.673) mg/g by ultrasonic extraction again. The purification process was as follows: The concentration of the sample solution was 6 mg/mL, the flow rate was 1 mL/min, the sample volume was 15 mL, the elution condition was 50 mL, and 70% ethanol. The purity of the total triterpenoids was 29.93%, and the recovery rate was 81.25%. The above results indicate that the compound enzymatic method is feasible and stable for the extraction and purification of total triterpenoids from Crataegus songarica by macroporous resin.

The effects of soybean soaking time (6, 8, 10, 12, 14, 16 h) on the physicochemical properties and sensory quality of soymilk were studied, which provided theoretical support for the selection of soybean soaking time. Soybean moisture content and distribution, soluble protein content, solid content, particle size, viscosity, stability and sensory score were used as indicators to analyze the influence of soaking time on the quality of soymilk and determine the optimal soaking time of soybean. The relationships between soaking time, soybean moisture composition and soymilk quality were analyzed by using the Pearson's correlation method. The results of low-field NMR showed that with the increase of soaking time, the signal values of T21, T22 and T23 increased, and the proportion of adsorbed water increased. The soybean moisture reached saturation after 12 h soaking. The results of the quality study showed that with the increase of soaking time, the protein transfer rate, the average particle size at volume and viscosity of soymilk had a trend of increasing first and then decreasing. The total solids content decreased significantly (P

To explore the metabolites differences of grilled fish in different packages, liquid chromatography-tandem mass spectrometry was used to analyze and compare the metabolite profile of prefabricated grilled fish in tray packaging, vacuum packaging and modified atmosphere packaging through non-targeted metabolomics. The results showed that 318 metabolites were identified under secondary mass spectrometry information in the prefabricated grilled fish with different packaging. In this study, 47 differential metabolites were identified, including 10 fatty acids, 10 nucleotides, 9 amino acids, 7 organic acids and derivatives, 3 benzene and derivatives, 2 alcohol amines, and 6 unconfirmed metabolites, based on the variable importance projection value (VIP, VIP>1) and P

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.

In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wutting Bridge, A3-Kijin, A4-Lao Yangcheng, A5-Sanzhenzhai, and A6-Huangjue) on the physicochemical indices of organoleptic, colour and lustre, textural characteristics, water loss rate and fat oxidation, combined with the free fatty acids and volatile flavour compounds to characterize. The results showed that the sensory score of the A1 stewed pork ball was as high as 34 points, and the redness value of A4 was as high as 3.46±0.08 among the six types of commercially available stewed pork balls, while the fat oxidation value of A1 was the lowest at 0.44 mg MDA/kg, and the masticatory of A5 and A6 was lower at 0.21±0.02 and 0.32±0.11 mJ, respectively. The free fatty acids composition of the six commercially available stewed pork balls, which were mainly composed of oleic acid and secondly composed of saturated fatty acids such as palmitic acid and stearic acid. The polyunsaturated fatty acids in stewed pork balls were decomposed into aldehydes and other substances by a large number of oxidation reactions, while the content of saturated fatty acids was significantly increased. γ-Pinene, hexanal, linalool, nonanal, etc. were the common volatile flavor substances, in addition, the main key volatile flavor substances of A1 were 2-pentyl furan, the main volatile flavor compounds of A2 were Valencia orange alkene, methyl heptane, isovaleraldehyde, while A4 was ethyl caprylate, A5 was 4-terpineol, undecyl alcohol, methyl mercaptan, furfuryl alcohol, furfural, methyl stearate, anethole, and A6 was undecyl alcohol, phenylpropanoid. Thus, hydrocarbons and aldehydes, along with alcohols and ketones, might be the major factors affecting the flavor quality of various commercially available stewed pork ball products. The results of this study may provide a theoretical reference for the construction of the product quality evaluation system for commercially available stewed pork ball products, as well as flavor unification and product development and production.

Five common watermelon varieties in the Beijing region, namely ‘L600’ ‘Guanghui L1000’ ‘Jingmei 2K’ ‘Chaoyue Mengxiang’ and ‘Xiaotianwang’ were investigated to compare quality indicators such as soluble solids, hardness, organic acids, soluble sugars, sweetness, and vitamin C. The aim was to provide a basis for the selection of high-quality watermelon varieties in Beijing. The results indicated that different watermelon varieties exhibited certain variations in quality characteristics. Specifically, ‘Xiaotianwang’ displayed significantly higher hardness and vitamin C content than other varieties (P

Zein is widely used in loading and delivery of food functional components due to its unique self-assembly properties. However, due to the strong hydrophobicity, the interface stability of the pure Zein-based Pickering emulsion is difficult to meet the needs of practical applications, and the construction of a composite system with appropriate polysaccharides is an effective strategy to improve the stability of its emulsion. On account of this, composite particles (NZPs) using Zein and Nicandra physaloides gum (NPG) with different protein-polysaccharide compounding ratios were prepared in this work by complex coacervation method. The physicochemical properties, structure and emulsion properties of NZPs were characterized. The results showed that the surface wettability of NZPs increased with the increasing addition of NPG, and meanwhile the formed composite particles became smaller with better dispersity, caused by the specific electrostatic force between protein and polysaccharide. The endogenous fluorescence spectrum of NZPs showed that the peak intensity of the corresponding characteristic peaks was proportional to the content of Zein and NPG, respectively, and the introduction of NPG affected the microenvironment polarity of tyrosine residues in Zein molecules. The shift of the absorption peak in Fourier transform infrared spectroscopy (FT-IR) indicated the enhanced hydrogen bond interaction and the generation of new peaks indicated the formation of new chemical bonds in NZPs. The storage modulus (G') of NZPs-based Pickering emulsions was higher than the loss modulus (G"). When the compounding ratio was 1:1 (Zein:NPG), both G' and G" of emulsions reached the maximum, obtaining the optimum emulsion system structure. The creaming index (CI) results showed that the stability of NZPs-based Pickering emulsions was generally higher than that of the pure Zein or NPG emulsions under different pH and heating treatments. This study provides a theoretical reference for the development of new Zein-polysaccharide composite system and its highly efficient and stable Pickering emulsions.

An in vitro simulation of digestion and fermentation model with feces bacteria was used to explore the probiotic capacity of Polyonatum cyrtonema Hua. polysaccharide (PCP) by 16S rDNA gene sequencing and determining changes in short-chain fatty acids via GC-MS. The results showed that the digestibility of PCP was not obviously found by in vitro simulating saliva-gastrointestinal digestion model. The addition of PCP could rapidly reduce the pH of fermentation broth. PCoA analysis showed that PCP had the effect of altering gut microbiota, which was similar with inulin. At the phylum level, compared to the blank control group, the relative abundance of Firmicutes and Actinomycetes was significantly increased (P

To develop a new type of food packaging film and improve the level of resource utilization of enoki mushroom, polyvinyl alcohol (PVA) was used as the film-forming substrate, and the composite film of PVA-enoki mushroom aqueous extract was prepared by blending with enoki mushroom aqueous extract. The physical properties of the composite film, such as tensile strength, elongation at break, water resistance, thickness, opacity and water vapor transmission rate were taken as parameters to study the effects of PVA addition, 2-acetyltriethyl citrate (ATEC) addition, enoki mushroom aqueous extract addition, drying time and drying temperature on the physical properties of the composite film. Principal component analysis was used to comprehensive evaluation of composite film performance. The multiple regression equation model was established for the preparation of PVA-enoki mushroom aqueous extract composite film by response surface analysis, and the conditions for the preparation of the composite film were optimized. The effects of composite film on freshness indexes such as browning degree, weight loss, vitamin C and malondialdehyde of strawberries during storage (6 d) at 20 ℃ were also investigated. The results showed that 4.0 g of PVA, 4.0 g of ATEC, 3.9 g of aqueous extract of enoki mushroom, 62 ℃ drying temperature and 3.5 h drying time were the optimal conditions for composite film preparation. The tensile strength of the composite film was 31.76±0.50 N/cm2, elongation at break was 97.99%±0.25%, water vapor transmission rate was 1.44×10−9±1.53×10−11 g·mm/m2·h·kPa, water resistance was 549.14±0.94 s/mm, film thickness was 0.062±0.002 mm, opacity was 20.97±0.39, and a combined physical property score of 102.25±0.16, with a relative error of 0.57% from the model prediction. Infrared spectroscopy, scanning electron microscopy and X-ray diffraction analyses showed that the composite film was structurally intact, and the aqueous extract of enoki mushroom was compatible with the matrix and bound by hydrogen bonding. According to the indicators including the browning degree, weight loss, vitamin C, and malondialdehyde, the prepared composite film showed a better preservation effect during strawberry storage.

In order to investigate the effect of ABP (Agaricus bisporus powder) on the physicochemical properties of yogurt, ABP with different mass fractions (0.0%, 1.5%, 3.0%, 4.5%, 6.0% and 7.5%) was added to yogurt while using yogurt as the raw material, and the rheological and textural properties of yogurt were investigated at different ABP additions. The findings demonstrated that with the addition of ABP at 1.5%, the dynamic viscoelasticity, apparent viscosity, consistency, hardness, and cohesiveness of yogurt were decreased compared with the control group, while the dynamic viscoelasticity, apparent viscosity, consistency, hardness and cohesiveness of yogurt increased with a higher addition of ABP at over 1.5%. Moreover, the scanning electron microscopy results suggested that yogurt with ABP addition at 0.0% and 1.5% showed casein fibrillar network structure with more voids, and with the increase of ABP addition, the voids in the fibrous network were gradually filled by ABP particles, thus forming a dense and continuous spatial structure, which ultimately enhanced the hardness, consistency, and stability of the yogurt. According to the comprehensive analysis, the addition of ABP at 1.5%~3.0% will result in better rheological and textural properties of yogurt. In conclusion, these findings could provide theoretical and data support for the research and development of Agaricus bisporus-flavored dairy products.

In order to increase the utilization rate of foxtail millet resources, the brewing conditions of fermented foxtail millet alcoholic beverage were optimized by single-factor experiment and response surface methodology. For the fermentation of the liquor koji, foxtail millet was used as the primary ingredient. As part of the comprehensive evaluation index, which included the soluble solid, total acid, and sensory score, the nutritional value, antioxidant potential, and volatile flavoring compounds were also identified. Results showed that the optimal fermentation conditions of foxtail millet alcoholic beverage were as follows: addition amount of liqueur koji 1%, fermentation time 3 d, fermentation temperature 32 ℃. The soluble solids of the beverage were 22.05%, total acid was 19.33 g/L, sensory score was 89.37, alcohol level of 0.7%vol, flavone was 66.78 mg/L, and polyphenol was 65.13 mg/L. In the beverage, potassium was the most abundant mineral and nicotinamide was the most abundant vitamin. The clearance rates for DPPH radical, ABTS+ radical, and hydroxyl radical were 73.19%, 34.29% and 53.72%, respectively. In addition, a total of 46 volatile flavor compounds were found in the beverage, with esters and alcohols being the most prevalent ones. These molecules were recognized as flavor compounds giving the fermented foxtail millet alcoholic beverage a distinct scent. As a result, the product serves as a theoretical guide for the creation of functional foods using foxtail millet as a raw ingredient. It is nutrient-dense and has a pleasing aroma and flavor.

The purpose of this study was to conduct a screening and comparative analysis of proteolytic peptides with anti-inflammatory properties derived from three different ginseng concoctions: Sundried ginseng, red ginseng and black ginseng. Ginseng proteins were extracted from three different types of ginseng products using a low-temperature leaching method. Subsequently, the extracted proteins underwent enzymatic digestion using alkaline protease, neutral protease, and pepsin through a stepwise enzyme digestion method. This process yielded three distinct enzyme digestion products, namely BGP (black ginseng proteolytic peptide), RGP (red ginseng proteolytic peptide), and SGP (sundried ginseng proteolytic peptide). The samples were subjected to separation using ultrafiltration membranes, resulting in the acquisition of ultrafiltration fractions with distinct molecular weights. Subsequently, the ultrafiltration fractions were further separated utilizing ultrafiltration membranes to obtain fractions with varying molecular weights. The fraction exhibiting the most potent anti-inflammatory activity was determined through the application of a lipopolysaccharide (LPS)-induced RAW264.7 inflammation model. The impact of the active fractions on the secretion of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-1β ((IL-1β), and interleukin-6 (IL-6) by RAW264.7 cells was assessed using enzyme immunoassay. The amino acid composition and content of the three proteolytic peptides were examined. Multivariate statistical analysis was employed to identify the distinct amino acids in the three ginseng concoctions and investigate their correlation with the inhibition of cytokine secretion by RAW264.7 cells. The findings of the study indicated that the proteolytic peptide fraction with a molecular weight of less than 1 kDa in the three ginseng products exhibited the most pronounced impact on the proliferation of RAW264.7 cells compared to the other fractions. Additionally, this fraction significantly suppressed the secretion of NO, TNF-α, IL-6, and IL-1β at concentrations ranging from 50~200 μg/mL (P

Animal proteins are mainly derived from meat, eggs and milk. They are usually rich in nutritional value, whereas their functional properties usually cannot fully meet industrial requirements. As a kind of non-thermal physical treatments, ultrasound can lead to changes in the physicochemical and structural properties of animal proteins, therefore, improving their functional properties. However, relationships between the effects of ultrasound on various animal proteins and changes in their properties are still unclear and need to be studied. In order to clarify the effects of ultrasonic treatment on the structure and properties of animal proteins, the physicochemical properties, microstructure, interfacial properties and functional properties of different kinds of animal proteins are reviewed under different ultrasonic power and ultrasonic time in this study. Relationships between their changes are also analyzed. At last, in order to provide theoretical reference for the application and promotion of ultrasonic treatment on animal proteins, their application is discussed and prospected.

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 effect of immersion freezing on fruit texture, Huangguan pear was used as the test material, and different immersion freezing temperature (−20, −40 ℃) and immersion solution (single 30% calcium chloride impregnation solution, 30% calcium chloride+4% trehalose+0.05% polylysine composite impregnation solution). Hardness, the content of pectin and microstructure of tissue cells were determined, and the effect of immersion freezing on the texture characteristics of pear was analyzed. The results showed that the loss of pectin and decomposition of original pectin could be better controlled in the trehalose and polylysine immersion solution group when frozen at −40 ℃ (P

Objective: The effects of Oviductus Ranae (OR) on cyclophosphamide-induced follicular developmental disorders were analyzed from the perspective of transcriptomics, which provided sufficient theoretical and experimental basis for the study of estrogen-like mechanism of OR. Methods: Sixty screened female Wistar rats were randomly divided into control group (C), model group (M), positive group (P), OR low-dose (ORL) and high-dose group (ORH). Except for the control group, all rats were injected with cyclophosphamide intraperitoneally to establish the rat model of follicular development dysfunction. Except for the model group, the other rats were given corresponding drugs by gavage, and the serum sex hormone contents were determined after 14~16 days of continuous gavage. The ovaries and uterus were extracted and weighed for recording and calculating the organ index. One ovary and uterus were stained with HE staining to calculate the number of follicles at all levels and the thickness of the endometrium, while the other ovary was analyzed by transcriptome, and the differentially expressed genes were screened and analyzed by GO and KEGG enrichment analyses. Results: The results showed that the rat follicular development dysfunction model was successfully established. Compared with the rats in the M, the wet weight and index of the uterus of rats in the ORL and ORH significantly increased (P

Based on the differences and correlations of quality and mineral elements content in dried fruit of Lycium barbarum L., a comprehensive evaluation system was established to screen the excellent germplasms, also to provide theoretical basis for high quality breeding of Lycium barbarum L.. The 16 qualities and mineral elements content of dried fruit in 60 germplasms of Lycium barbarum L. were measured. The core evaluation indexes were screened by coefficient of variation, correlation analysis and factor analysis, and the comprehensive evaluation system of dried fruit quality of Lycium barbarum L. was constructed by analytic hierarchy process (AHP), grey correlation analysis (GCA) and cluster analysis (CA). The results showed that there were significant differences in nutritional components, constant element and trace element contents among different germplasms. There were significant positive correlations between total sugar content, betaine content and Zn content, polysaccharide content and Fe content, carotenoids content and Mg, Se content, flavonoids content and B, Zn, Ca content, fat content and Se, Mg content (P

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.

To investigate the effects of forced-air pre-cooling at different postharvest intervals on the shelf quality of honey peaches under cold chain circulation conditions, a study was conducted using ‘Zaosheng’ honey peaches as the experimental material. The experiment comprised of two groups: One group of honey peaches underwent forced-air pre-cooling 3 hours after harvest, while the other group underwent pre-cooling 6 hours after harvest. Following pre-cooling, the honey peaches were transported at a low temperature 5 ℃ for 12 hours, followed by an additional 12 hours of low-temperature delivery. Subsequently, the honey peaches were stored on simulated shelves at 25 ℃ for 5 days. The quality changes of honey peaches during shelf life were observed and sensory evaluation was carried out. The weight loss rate, decay rate, color difference, hardness, brittleness, soluble solid, titratable acid, VC, total phenol content and aroma components of honey peaches were measured and analyzed. The results indicated that the effect of pre-cooling at 6 hours after harvest on the shelf quality of honey peaches was found to be insignificant. Conversely, pre-cooling at 3 hours after harvest demonstrated significant benefits in terms of maintaining higher appearance quality and sensory scores of honey peaches. It also notably reduced the decay rate, inhibited the decline in L* value and the increase in a* value (P

In order to improve the utilization rate of strawberry tail fruit and expand the product categories of strawberry processing, strawberry pulping was combined with xanthan gum and carrageenan to form a base material suitable for 3D printing. The optimal formula of strawberry mixed gel 3D printing was obtained by using single factor and response surface optimization experiments. The results showed that: The influence of different raw materials on the printing accuracy was in the order of K-carrageenan>strawberry pulp>xanthan gum, and the optimal process formula was strawberry pulp additive amount of 40 g, xanthan gum additive amount of 2 g, K-carrageenan additive amount of 3 g. Under this condition, the printing accuracy of strawberry 3D printing products was 98.39%, and strawberry 3D printing products were most consistent with the set model (cube: The upper side length was 15 mm, the lower side length was 15 mm, the height was 15 mm), at this time, the material could be well extruded and the support capacity was the best.

To understand the effects of natural fermentation on the changes of phenolic substances in Citrus microcarpa and the inhibition of digestive enzymes, the changes of soluble total phenol, total flavone, α-amylase, α-glucosidase, and pancreatic lipase inhibition rates before and after fermentation were measured. The types of phenolic substances before and after fermentation were identified by UPLC-Q Exactive Orbitrap-MS, and the differential metabolites and their enrichment pathways were screened. Finally, the correlation relationships between the different phenolic metabolites and the inhibitory activities of the above digestion-related enzymes were analyzed based on the correlation coefficient. The results showed that natural fermentation could increase the contents of soluble total phenol and total flavone by 9.20% and 23.68%, respectively, and increase the inhibition rates of α-amylase, α-glucosidase and pancreatic lipase from 11.90% to 28.50%. A total of 52 phenolic substances were detected in Citrus microcarpa. Fermentation did not change the types of phenolic substances, but it significantly increased nine phenolic substances such as nobiletin, caffeic acid, and vitexin, and significantly decreased methoxsarin (P

To elucidate the influence of various broad bean raw materials on the quality of Pixian broad bean chili paste (PBCP), an investigation was undertaken utilizing five distinct cultivars of broad beans to prepare PBCP and physicochemical indices, free amino acids and volatile profiles were analyzed. The results revealed notable disparities (P1, a total of 11 key flavor substances were screened, with most of these substances being relatively abundant in PBCPs fermented by CH23 and YD. Overall, qualities of PBCPs fermented by CH18, CH23, and TCX were better than that fermented by SCZG and YD. However, defect was observed in the physical appearance of PBCP fermented by TCX. Consequently, CH18 and CH23 were more appropriate for the processing of PBCP. This research underscores the significance of broad bean cultivar as an instrumental factor driving the variances in physicochemical and sensory attributes of PBCP, and it thereby advocates the selection of raw material to improve the quality of final products.

GC-IMS (gas chromatography-ion mobility spectroscopy) was used to analyze the differences between the volatile substances of two hosts of Cistanches deserticola in the Hotan area, Xinjiang. The results showed that 35 volatile substances were detected by GC-IMS, among which 27 volatile substances were identified qualitatively, including 8 aldehydes, 5 alcohols, 4 esters, and 1 ketone, predominantly aldehydes, and alcohols. There were obvious differences in the volatile substances of Cistanche deserticola between 'Red Willow' and 'Hoxylon'. The main substances that differed between the two were 2-phenylacetaldehyde, benzaldehyde, (E)-2-heptenal, 3-(Methylmercapto) propionaldehyde, 1-hexanal, heptanal, 3-methyl-2-butenal, acetic acid methyl ester, acetic acid hexyl ester, 1-hexanol, 3-hydroxy-2-butanone, 2-methyl-1-propanol, acetic acid ethyl ester. The two different hosts of Cistanche deserticola could be effectively distinguished by principal component analysis, and the cumulative variance contribution of PC1 and PC2 reached 91%. Meanwhile, by constructing the heat map of volatile substances clustering and fingerprinting, they can provide theoretical references for the identification of different hosts of Cistanche deserticola and the study of volatile substances.

The purpose of this study was to look into the toxicity of arecoline on human stomach mucosal epithelial cells GES-1. GES-1 cells were treated with different concentrations (60, 90, 120, 150 μg/mL) of arecoline, detection of GES-1 cell viability, reactive oxygen species levels (ROS) and mitochondrial membrane potential (MMP). The levels of glutathione (GSH), superoxide dismutase (SOD), lactate dehydrogenase (LDH), adenosine triphosphate (ATP) enzymes were measured in GES-1 cellls. And the leves of tumor necrosis factor-α (TNF-α), interleukin 6 (IL-6), vascular endothelial growth factor (VEGF), transforming growth factor-β (TGF-β) were measured in GES-1 cells. Compared with the control group, the shape of GES-1 cells was altered after arecoline stimulation, with the lowest cell viability rate reduced to 24%, the highest reactive oxygen species level increased to 12.5 fold, and the lowest mitochondrial membrane potential decreased to 10.4%. Under 150 μg/mL arecoline stimulation, T-ATPase and Na+K+-ATPase activity decreased to 42.31% and 39.84%, GSH and SOD decreased by 40.23% and 34.1%, respectively, LDH increased by 30.46%, TNF-α, IL-6, VEGF and TGF-β levels increased by 4.67%, 10.2%, 23.14% and 22.83%. The results indicate that arecoline can produce oxidative stress and induce inflammatory factors that cause toxic damage to GES-1 cells.

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 order to verify the effect of emulsifiers on the digestion of whole nutrient emulsion in vitro, three whole nutrient emulsions respectively containing octenyl succinic acid starch (OS), Zein, and phospholipids (PL) were prepared through shear and high-pressure homogenization. The pH-stat method was used to simulate the in vitro digestion process of whole nutrient emulsion, and the effects of OS, Zein Pickering emulsifier and PL traditional emulsifier on the digestion characteristics of whole nutrient emulsion were studied. The particle size distribution, zeta potential, microstructure, and lipid digestibility of whole nutrient emulsion during digestion were measured. The results showed that during the simulated digestion process, the particle sizes of the three emulsions showed a trend of first increasing and then decreasing, and the absolute values of zeta potential showed a trend of first decreasing and then increasing. After digestion, the potential values of OS emulsion, Zein emulsion, and PL emulsion were −14.53, −19.90, and −18.80 mV, respectively. The oil drops of Zein emulsion were most hydrolyzed by lipase and the final free fatty acid release rates of Zein emulsion, OS emulsion, and PL emulsion were 20.54%, 17.21%, and 14.29%, respectively. Pickering whole nutrient emulsion had a higher in vitro lipid digestion rate than traditional whole nutrient emulsion, which was conducive to the digestion and absorption of whole nutrient emulsion lipids and helped to improve the bioavailability of lipid soluble bioactive components in emulsion.

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.

Morels (Morchella) are edible and medicinal mushrooms. It is rich in nutrient compositions such as proteins, polysaccharides, dietary fibers, and organic acids. It has functions including immune regulation, antioxidant, anti-inflammatory, anti-tumor, anti-fatigue, and blood sugar reduction. It can be processed into health products, snacks, drinks, and seasonings. This article provides a comprehensive review of the research progress on nutrient compositions, functions, and product processing of morels in the past decade, aiming to guide the development of the morel industry in a scientific and healthy direction.

Abstract Background Cancer is the leading cause of death in Norway, with prostate, breast, lung, and colon cancers being the most prevalent types. Adopting a healthy and varied diet can help reduce cancer risk and recurrence. However, access to dietary counselling remains limited for cancer patients in Norway. This study aimed to investigate the prevalence of dietary supplement use and dietary changes made by cancer patients and survivors. Additionally, it sought to explore the reason(s) for such practices, communication with healthcare providers, sources of information, and reported benefits and potential harms resulting from these changes and supplement use. Methods Conducted in collaboration with the Norwegian Cancer Society (NCS), this online cross-sectional study targeted members of their user panel who had either current or previous cancer (n = 706). The study took place in September/October 2021, utilizing a modified cancer-specific version of the International Questionnaire to Measure Use of Complementary and Alternative Medicine (I-CAM-Q). Out of 468 participants (315 women and 153 men), 67.2% consented to participate. Between-group analyses were conducted using Pearson chi-square tests and Fisher exact tests for categorical variables, while independent sample t-tests were applied for continuous variables. Results The majority of the participants (97%) reported making changes to their diet (78%) and/or incorporating dietary supplements (73%) in response to their cancer diagnosis. The primary goal of these changes was to strengthen their body and immune system. Almost half of the participants (49%) reported that they found these changes beneficial and discussed them openly with their healthcare providers, with family physicians being the most common point of discussion (25%). Adverse effects were reported by only a few participants, mostly mild. Information about dietary changes and supplements was primarily sourced from the internet or healthcare providers. Conclusions This study highlights that most individuals affected by cancer attribute to dietary adjustment. It also emphasizes the importance of addressing adherence to dietary recommendations and using reliable sources of information. Additionally, the study highlights the potential, yet currently underutilized, role of healthcare professionals in initiating dialogues about dietary interventions to address any unmet needs of patients. Such proactive engagement may contribute to the promotion of reliable sources of information and the prevention of non-evidence-based and potentially harmful diets or supplement adoption.

Abstract Background Undernutrition refers to an overall deficiency of nutrients due to an inadequate intake of a well-balanced diet. Undernourishment during pregnancy is an important contributor to maternal morbidity and mortality. It remains a persistent problem in developing countries, where women usually fall behind men in having access to food, health care, and education. Despite the high prevalence of maternal undernourishment, its direct impact on obstetric outcomes has not been studied in developing countries, including Ethiopia. Objective This study aimed to assess the effect of maternal undernutrition on adverse obstetric outcomes in Gedeo zone public hospitals. Method A cohort study design was employed in Gedeo zone public hospitals from June 30, 2022, to February 28, 2023. This study included 721 pregnant women, 237 were exposed group whereas 484 were non-exposed. A systematic random sampling technique was used to select a non-exposed group and the exposed group was selected consecutively. Both groups were followed for 7 months, from 16 weeks of gestation to 24 h of delivery. The pretested interviewer-administered questionnaire and checklist were used. EpiData 4.4.1.2.version was used for data entry and analyzed using Stata version 16 software. A modified Poisson regression model with robust standard errors was used to determine relative risk, and the statistical association was declared at a p-value ≤ 0.05. Finally, the findings were reported in figures, tables, and words. Result The incidence of adverse obstetrics outcomes among undernourished and normally nourished mothers was hypertensive disorder during pregnancy (HDDP) (7.49% vs. 3.19%), antepartum haemorrhage (7.49% vs. 3.19%), obstructed labor (1.53% vs. 3.49%), premature rupture of the membrane (2.5% vs. 3.33%), preterm labor (6.52% vs. 6.93%), instrumental vaginal delivery (1.8% vs. 4.3%), postpartum haemorrhage (5.95% vs. 3.88%), and sepsis (3.74% vs. 1.94%). The risk of adverse obstetric outcomes among undernourished women was hypertensive disorder during pregnancy (HDDP) (aRR) = 4.07, 95%CI: 2.53–6.55), antepartum haemorrhage (APH) (aRR = 5.0, 95% CI: 2.08–12.72), preterm labor (aRR = 1.8, 95%CI: 1.23–2.62), operative delivery (aRR = 1.24, 95%C: 0.87–1.78), postpartum haemorrhage (aRR = 3.02, 95%CI: 1.91–4.79), and sepsis/chrioaminitis (aRR = 3.55, 95%CI: 1.83–6.89) times higher than normally nourished women. Conclusion The incidence rates of hypertensive disorder during pregnancy (HDDP), antepartum haemorrhage, postpartum haemorrhage, and sepsis were higher among undernourished women than normally nourished women. Undernourished women during pregnancy have an increased risk of adverse obstetrics outcomes including hypertensive disorder during pregnancy, antepartum, preterm labor, operative delivery, postpartum haemorrhage, and sepsis/chorioamnionitis.

Abstract Many countries use national nutrition surveys (NNSs) to assess their population’s health and nutrition needs. However, NNS aims, approaches, tools, and measurements vary among countries. To date, there has been no review evaluating the NNSs and their practices worldwide to help conduct future NSSs. Therefore, this narrative review was conducted to 1) explore and tabulate current NNSs in five continents (Asia, Europe, Africa, North America, and Australia) and 2) help lay the foundation for establishing clear guidelines for future NNSs. The NNSs were identified using two approaches. First, an electronic database search was conducted with key terms in PubMed database. Second, a general web-based search on the survey webpages of governmental organizations was conducted using the same key terms to identify eligible surveys. The review included general adult population (≥ 18 years) with a cross-sectional design, excluding NNSs related to household-only surveys, specific age groups, or insufficient sample sizes. A total of 41 NNSs were identified in 37 countries across four continents: Asia (n = 15), Europe (n = 21), North America (n = 3), and Australia (n = 2). Broad differences between the surveys were identified, including survey purposes and designs, definitions of geographic areas and target groups, and dietary assessments. Currently, there are 26 ongoing NNSs, while 15 have ended. Among the ongoing NNSs, the cycles of the surveys were either at regular intervals (n = 8) or irregular intervals (n = 8). Of the 41 surveys, 24-h dietary recalls were used in 27 surveys, while only 6 surveys used diet diaries and 8 surveys relied on FFQs. Some surveys (n = 17) utilized multiple tools to assess dietary intake. Most of the surveys that assessed biochemical status (n = 12) focused on blood glucose, haemoglobin A1c (HbA1c), and lipid status, whereas some surveys (n = 6) tested for vitamin and mineral status in blood and/or urine samples. The review identified key characteristics, time frames, sampling methods, and dietary and physical assessment methods obtained from different surveys worldwide. The information organized in this review will be important for researchers, policymakers, and public health programme developers in developing and improving NNS.

Abstract Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57 ± 0.5 °C) ingestion and cold tea (8 ± 0.5 °C) ingestion on the salivary flow rate and salivary redox-relevant attributes. The saliva was collected from 20 healthy adults before, 3-min after and 30-min after the tea ingestion. The hot or cold deionised water at the same temperatures were used as control. The salivary flow rate and redox markers in hot tea (HBT), cold tea (CBT), hot water (HW) and cold water (CW) group were analysed and compared. The results demonstrated that neither the black tea nor the water altered the salivary flow rate; the black tea immediately increased the salivary thiol (SH) and malondialdehyde (MDA) content while reduced salivary uric acid (UA) significantly. The tea ingestion showed a tendency to elevate the ferric reducing antioxidant power (FRAP) in saliva, although not significantly. The water ingestion decreased the MDA content immediately and increased the UA level significantly. Cold water was found to induce a greater delayed increase in total salivary total protein (TPC) than the hot water. In conclusion, the black tea ingestion affects the redox attributes of human saliva acutely and significantly, while the temperature of drink makes the secondary contribution.