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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.

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Innovative food packaging through the integration of intangible cultural heritage handicrafts and intelligent visual design
LIU Yajuan, XU Heng, QI Yanling, and CAI Hui

Date posted: 12-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60136

As an important carrier of traditional Chinese culture, intangible cultural heritage (ICH) handicrafts embody unique cultural connotations and emotional resonance in food packaging.However, current applications of ICH often suffer from superficial cultural connotations, static packaging presentation, and limited interactive engagement.This study focuses on the cultural connotations of ICH crafts and aligns it with the aesthetic principles of contemporary food packaging design.It proposes a three -tiered integration strategy comprising cultural perception -interactive experience -emotional belonging, supported by a systematic design methodology encompassing symbol reconstruction, media adaptation, and emotional embedding.By employing intelligent visual technologies such as generative AI (AIGC ), augmented reality (AR), and digital design tools, the study implements a practical food packaging design to verify the feasibility of the proposed integration strategy.

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Research progress of adulteration identification indexes for camellia seed oil
ZHANG Xiaofei and PENG Xinyan

Date posted: 12-11-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81148

Camellia seed oil, valued for its nutritional and economic benefits, is frequently adulterated with lower -grade oils.Additionally, its quality is influenced by multiple factors, including cultivar, geographical origin, and extraction techniques.This review systematically evaluates key analytical indexes for camellia seed oil authentication, focusing on sensory characteristics, physicochemical characteristics, spectral recognition characteristics, and comparison with different methods.From an integrated perspective of identification indexes, collection methods, and identification logic, this paper reviews the research progress of portable UV spectrometers (particularly fiber -optic -based systems ) in technical performance and application scope.

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Research on interactive design of leisure food packaging in digital age
LAN Xuehui

Date posted: 11-19-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60093

With the rapid development of digital technology and the diversification of consumer demands, the design of leisure food packaging is transforming from being previously functional to intelligent, interactive, emotional, and sustainable. This article first analyzed the background and significance of interactive design for leisure food packaging in the digital age and then systematically reviewed the relevant research results from the perspectives of technology drive and user experience. The research finds that intelligent packaging technology and multi-sensory experience design are the main research directions at present. In the future, the interactive design of leisure food packaging will pay more attention to the integration of virtuality and reality, personalized customization, emotional connection, and full life cycle sustainability.

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Research progress on the main nutritional active components and health functions of hickory
GAO Junlong, WANG Chunxiao, GAO Fei, HE Kan, JIN Chao, WU Weijie, and DENG Yangyong

Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80049

Hickory is a natural, pollution-free wild nut that grows in specific natural environments. It is highly favored by consumers for its uniquely crisp and fluffy texture, rich nutritional value, and multiple health benefits. This article provides a comprehensive analysis of the main nutritional and bioactive components of hickory, including proteins and amino acids, fats and fatty acids, vitamins, minerals, dietary fiber, polyphenols, squalene, and phytosterols.These components are compared with those of commonly consumed nut products to clarify the content levels of the primary bioactive nutrients in hickory. It also focuses on the bioactivities and recent research progress related to hickory in areas such as nervous system regulation, cardiovascular regulation, antioxidant activity, as well as liver and intestinal modulation. Finally, it reviews the current trends in the utilization of hickory's nutritional and bioactive components.

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Innovative design of Hunan tea packaging under "traditional patterns + AI" model
SHI Dandan, WAN Changlin, and XIAO Yuqiang

Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80671

This study investigates innovative packaging design approaches for Hunan tea under the "traditional patterns +AI" model. Utilizing Stable Diffusion model technology, this study creatively transforms embroidery patterns from Mawangdui silk textiles into packaging designs for Junshan Yinzhen tea. The results demonstrate that the Stable Diffusion model technology successfully generates intelligent embroidery patterns. These patterns are subsequently applied to Junshan Yinzhen tea packaging, resulting in a distinctive and highly recognizable design. The patterns demonstrate excellent compatibility with the tea's attributes and packaging structure, effectively realizing the innovative application of traditional patterns in tea packaging.

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Research advances in the application of intelligent responsive hydrogels for controlled release and quality monitoring in foods
YIN Hongli, QU Yanfeng, YANG Jiaxing, YAO Jianuo, LI Weize, and LIU Shiying

Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60165

With the continuously increasing demand for intelligent and precise technologies in the food industry, intelligent responsive hydrogels, as an emerging class of functional materials, have demonstrated great application potential in controlled release and quality monitoring of food products. This article reviews recent research progress in intelligent responsive hydrogels in terms of base material selection and crosslinking methods, types of stimulus responsiveness, and underlying mechanisms. It elaborates on the design and application of intelligent hydrogels in controlled-release systems for food bioactive substances, covering antibacterial packaging, nutrient fortification, and flavor-controlled release. Additionally, the application of intelligent responsive hydrogels in food quality monitoring is summarized, including their use in food safety detection and food freshness monitoring, and future development trends of intelligent responsive hydrogels are prospected.

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Comparison of key aroma compounds and nutritional components in cold-pressed camellia oil and roasted camellia oil
WANG Peng, ZHU Kai, MA Jianlin, TANG Yeting, and SHI Zibin

Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80750

[Objective] To investigate the effects of processing methods on aroma compounds and nutritional components in camellia oil. [Methods] The aroma compounds in cold-pressed camellia oil and roasted camellia oil are identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC×GC-qMS). The key aroma compounds are further identified based on flavor dilution (FD) factor and odor activity value (OAV). [Results] A total of 17 aldehydes, 5 ketones, 12 alcohols, 10 acids, 13 esters, 10 heterocycles, and 8 others are detected in cold-pressed camellia oil and roasted camellia oil. The key aroma compounds in cold-pressed camellia oil are hexanal, 2-heptanol, ethyl decanoate, ethyl benzoate, and linalool, while those in roasted camellia oil include hexanal, octanal, benzaldehyde, (E)-2-nonenal, (E, E)-2, 4-decadienal, 3-methyl-1-butanol, acetic acid, γ-butyrolactone, 2-pentylfuran, 2-ethyl-6-methylpyrazine, and 3-ethyl-2, 5-dimethylpyrazine. Roasted camellia oil has a more intense roasted, nutty, and fatty aroma than cold-pressed camellia oil, while cold-pressed camellia oil has higher levels of vitamin E, phytosterols, polyphenols, and squalene. [Conclusion] The aroma compounds and nutritional components in camellia oil are closely related to different processing methods. Roasting is conducive to the formation of aroma compounds, while cold pressing retains more active ingredients.

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Research progress on effects of processing techniques on mulberry leaf tea quality
LIANG Xiuhua, MA Huanyan, ZHANG Tanjie, LI Lamei, and LIN Jie

Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80391

Mulberry leaves serve as important raw materials with both medicinal and edible properties, rich in a variety of nutritional active ingredients. Processed mulberry leaf tea has antioxidant, hypoglycemic, hypolipidemic, anti-inflammatory, and other physiological functions, positioning it as a hot spot of research in the health food sector. Withering, fixation, fermentation, drying, stress treatment, and other processing techniques significantly affect the flavor quality, as well as the types and content of nutritional active ingredients of mulberry leaf tea, thereby affecting the nutritional quality and health benefits of the product. This study focuses on the effects of processing techniques such as withering, fixation, fermentation, drying, and stress treatment on the sensory quality and nutritional active ingredients of mulberry leaf tea, while also outlining prospects for optimizing mulberry leaf tea processing technology and advancing the development of functional products.

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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.