Most Popular Papers *
Review of the active function of birch juice and its product development
XU Lingfei, ZHANG Guofeng, WANG Weiwei, and ZHANG Wenjun
Date posted: 2-18-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80298
Birch juice is a natural beverage with numerous health benefits including providing essential vitamins and minerals,treating kidney disease,relieving gout,exhibiting antibacterial and anti -inflammatory properties,and enhancing immunity.As a rising focus in the food industry,birch juice has potential commercial value,but there are few systematic reviews on birch juice and its products.In order to promote the sustainable development of the birch juice industry in China,based on the main components,efficacy and application of the birch juice,this review summarized the current situation of the birch juice product development and the problems faced by the birch juice industry,and prospected the future development of the birch juice industry,in order to provide a theoretical reference for the further development and application of birch juice.
Mechanism of flavor formation and its influencing factors in marinated meat products
LU Hui, LI Hui, DENG Na, LIN Fei, and WANG Jianhui
Date posted: 10-28-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80318
The distinctive flavor profile of marinated meat products originates from thermally induced transformations of endogenous precursor substances and the synergistic effects of exogenous spices. The flavor formation mechanisms encompass multiple pathways, including oxidation and degradation of proteins and lipids, as well as Maillard reactions driven by related secondary metabolites. This review systematically investigates the compositional characteristics and regulatory mechanisms of flavor compounds in marinated meat products, with a focus on how volatile and non-volatile substances collaboratively form the flavor basis, the main sources of flavor constituents, and how processing parameters (e.g., temperature, duration, and braising cycles) influence flavor intensity and stability by regulating reaction kinetics. The potential mechanisms of flavor formation in marinated meat products are summarized to provide a theoretical reference for flavor optimization and standardized production.
Recent advances in multimodal sensory data fusion techniques for intelligent evaluation of wine flavor quality
ZHONG Hua, MENG Ping, GUO Jingjing, ZHANG Ang, and TIAN Ling
Date posted: 9-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60092
As the wine industry evolves and consumer demand for quality perception intensifies, the sensory evaluation methods heavily reliant on human experience are increasingly limited by subjectivity and lack of standardization. In this context, evaluation frameworks integrating multimodal sensory data fusion and artificial intelligence (AI) modeling have emerged as a promising frontier in wine flavor assessment. This review provides a comprehensive overview of major sensory data acquisition techniques, including electronic nose, electronic tongue, near-infrared spectroscopy, image analysis, and chromatography-mass spectrometry. It further examines the application characteristics of early, middle, and late fusion strategies in flavor modeling, and evaluates the strengths of AI algorithms in wine flavor recognition and quality prediction. Despite these advancements, key challenges remain, such as difficult integration of heterogeneous data, limited model generalizability, and the absence of standardized sensory lexicons. Finally, the review outlines future directions including preference-driven intelligent evaluation, standardized flavor map development, and real-time detection platforms.
Research and application status of molecular simulation technology in food field
BI Xinjian, WEN Shiyu, QU Tingmin, WU Hao, XIE Yufei, and WEN Li
Date posted: 7-22-2024
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60064
In the food field, a large number of phenomena and problems that are difficult to be macroscopically explained by traditional experimental methods occur during the process of research and development in upstream laboratories to production in downstream factories. Molecular simulation techniques are not only efficient and cost-effective, but also an important tool for connecting micro and macro scales, because molecular models can be used to study molecular behaviors at the atomic level, and thus predict and explain experimental results. This review summarized the commonly used software and databases for molecular simulation techniques, and introduced their applications in recent years in the fields of food safety, food processing and storage, and screening of food functional factors and their mechanisms.
Innovative expression of regional culture in food packaging design
WEI Yiheng and CHEN Zhiying
Date posted: 10-28-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60107
The expression of regional culture in food packaging design not only contributes to enhancing the competitiveness of food and strengthening consumers' emotional identification, but also holds great significance for the inheritance of traditional regional culture. On the basis of clarifying the importance of integrating regional culture with food packaging design, this article points out the practical problems currently existing in this process, and proposes practical paths such as extracting regional cultural representations, translating regional cultural images, completing the design of regional cultural symbols, and incorporating modern design methods.
Advance on biosynthesis of antibacterial peptides and its application in food preservation
SU Yan and LI Rong
Date posted: 9-11-2024
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60056
Antibacterial peptides have unique antibacterial mechanisms different from antibiotics, which are safe and less likely to cause bacterial resistance. Antibacterial peptides have significant advantages and extremely broad application prospects, which have the potential to become one of the widely used antimicrobial substances in the food industry. Currently, Nisin is allowed as food preservative. However, the promotion and application of antimicrobial peptides are still limited by high production costs, single antibacterial activity, and poor stability. The use of compound preservative technology and coating preservation technology can effectively improve the antibacterial efficiency by combining antimicrobial peptides with other natural preservatives. In addition, recombinant expression technology is the most economically valuable and scientifically effective way to achieve large-scale production of antimicrobial peptides, and the stability of antimicrobial peptides can be achieved through artificial intelligence design and optimization of their structure. This review summarizes the current application status and biosynthesis research progress of antimicrobial peptides in the food industry, and puts forward thoughts and suggestions on the existing problems and research prospects.
Design of food packaging of time-honored brands in Beijing based on regional cultural characteristics
WANG Dangrong and PEI Chaojun
Date posted: 7-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60100
This paper examines the cultural connotations,existing problems,and innovative design paths of food packaging design for time -honored brands in Beijing,and explores how traditional brands can continue and innovate within the modern context.The findings reveal that the packaging of Beijing's time -honored food brands uses traditional symbols and regional iconic elements as carriers,using brand stories to convey cultural memory.However,issues such as serious homogenization,lack of personalization,a monotonous consumer experience,and limited social attributes hinder their ability to meet the multi -dimensional needs of younger consumers,including emotional resonance,interactive engagement,and practical functionality.To address these issues,the study proposes a three -tiered design strategy based on emotional design theory:the instinct level —design strategies that respond to needs for attraction and interest;the behavior level —strategies that address needs for interaction and efficiency;and the reflection level —strategies aimed at fulfilling cultural and emotional needs.These strategies aim to enhance the entertainment,interactivity,and social sharing functions of Beijing's time -honored food packaging,reinforce its emotional value,and improve brand recognition and market competitiveness.The study concludes that the packaging design of time -honored food brands should strike a balance between their traditional cultural heritage and modern aesthetic demands.Through design empowerment,it is possible to achieve a two -way transformation between cultural value and commercial value,thereby providing both theoretical and practical references for the sustainable innovation of traditional Chinese food culture represented by time -honored brands..
Prediction model of storage quality change and shelf life of dried pork slice
CHEN Xiaohe, QIAN Ping, HUANG Ning, YANG Ran, QU Lingbo, ZHAO Changcheng, and LI Chunxia
Date posted: 11-19-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80872
[Objective] To investigate the quality changes of dried pork slices under different temperature storage conditions and to predict their shelf life. [Methods] Hardness, color parameters (L* value, a* value, b* value ), and sensory quality of dried pork slices were investigated under storage at 25, 35, 45, and 55℃. Pearson correlation analysis was performed for each index, and the key index was fitted using a dynamic model. Combining the Arrhenius equation with the Q10 model, a shelf life prediction model was established. [Results] Under storage at 25, 35, 45, and 55 ℃, the a* value of dried pork slices decreased from 14.79±0.08 to 9. 99±0.10, 6. 88±0.15, 4.90±0.25, and 4.11±0.06, respectively. Pearson correlation analysis identified a* value as the key factor for establishing the Arrhenius prediction model. The obtained first-order kinetic equation was A=A0e-10 169 881. 35 t e-6 604. 58/T. At 45℃, the relative error of the shelf life prediction model was less than ±1%. [Conclusion] With prolonged storage, the quality of dried pork slices gradually declined, mainly reflected by changes in color, and the higher the temperature, the faster the decline. The shelf life prediction model based on a* value as the key index was reliable. According to the model, the theoretical shelf life of dried pork slices at room temperature (25℃) is 543 days.com 赵昌成 （1991 —）, 男, 郑州大学副教授, 博士。E-mail：zhaocc 91@163.com
Optimization of AIGC-assisted food packaging design process under systematic thinking
TU Zhichu, LI Hongli, and ZHUANG Li
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60070
Against the backdrop of the rapid development and extensive application of artificial intelligence generated content (AIGC ),this paper analyzes the current application status of AIGC in food packaging design and sorts out a systematic optimization process for food packaging design to promote the innovation of food packaging design methods.Starting from a systematic thinking perspective,it dissects various links of food packaging design,summarizes the three major application scenarios and five major design sections of AIGC in food packaging design,and builds a model for optimizing the food packaging design process by employing AIGC.Additionally,the rational application of AI technology for transforming design thinking and expanding the packaging design forms can not only improve design efficiency but also better adapt to the development needs of the current digital economy era,providing strong support for the transformation and upgrading of food packaging design.
Research progress on functional characteristics of lactic acid bacteria in special habitats
HUANG Wanyan, BI Xiufang, NI Chunlei, HAO Gang, HUANG Meigui, and TANG Shanhu
Date posted: 6-2-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80702
A special habitat refers to the specific environmental conditions or unique geographical locations in which organisms survive,and microorganisms often exhibit specialized functions in such environments.Currently,lactic acid bacteria are mainly used in fermented foods,silage fermentation,intestinal inflammation regulation,and environmental remediation.Special -habitat lactic acid bacteria refer to those that thrive in unconventional environments or are isolated from extreme environmental conditions,playing a significant role in both human and ecosystem.This paper summarizes recent research on the functional characteristics of lactic acid bacteria inhabiting high -altitude,high -cold,high -temperature,and high -salinity environments and explores their application prospects in the development of novel fermented products and the bioremediation of extreme environments.
* Based on the average number of full-text downloads per day since the paper was posted.
» Updated as of 11/19/25.