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.
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.
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.
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.
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.
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.
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.
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 progress on the high-value processing and utilization of processing by-products of Litopenaeus vannamei
WEI Jie, LIN Haisheng, and HUANG He
Date posted: 1-23-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80279
Litopenaeus vannamei is one of the major cultivated species of shrimp products in China. With the rapid development of aquaculture technology, the production of L.vannamei has continued to rise in recent years, which has become an important economic pillar for export earnings and rural revitalization in coastal regions. The primary commercial processing products of L.vannamei include shrimp meat, shrimp surimi products, frozen whole shrimp, and preprocessed frozen shrimp. Substantial quantities of by-products (heads and shells) are generated during processing, yet current utilization strategies remain underdeveloped. As a result, issues such as resource waste, environmental pollution, and the reuse of by-products are receiving increasing attention. This review systematically examines the nutrition and bioactive compounds in processing by-products of L.vannamei and discusses techniques for their extraction and recovery, including supercritical CO2 extraction, enzymatic hydrolysis, and microbial fermentation. Furthermore, this study analyzes the high-value utilization status of these bioactive components in food and pharmaceutical applications, identifies key technical bottlenecks, and proposes directions for future innovation.
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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» Updated as of 05/18/26.
