Volume 41, Issue 12 (2025)
Fundamental Research
Dynamic changes of main enzyme activities during processing of Jiangxi Gougunao black tea
HOU Sitong, LI Donghuang, HUANG Yanting, GUO Wenjuan, and TENG Jie
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80119
[Objective] To investigate the trends in enzyme activity and structural changes during black tea processing, and to analyze the functional expression of polyphenol oxidase (PPO), peroxidase (POD), β-glucosidase (β-GC), and protease, aiming to optimize the processing technology of Gougunao black tea. [Methods] Using one bud and one leaf of the Gougunao population as raw materials, Gougunao black tea was prepared by traditional processing technology. The relative browning degree and tea polyphenol content during processing were measured. The activity and structural changes of PPO, POD, β-GC, and protease were analyzed, and the enzyme functional expression mechanisms were explored. [Results] The relative browning degree increased during black tea processing, reaching a maximum of 503.21% during the first drying stage. Tea polyphenol content decreased to 15.4%, with the largest decline occurring after fermentation. Activities of PPO, POD, and β-GC showed a decreasing trend, whereas protease activity exhibited an increase-decrease-increase pattern. UV-visible and Fourier transform infrared (FTIR) spectra revealed significant conformational changes in PPO during fresh leaves, withering, and rolling. POD's enzyme structure changed during fermentation, first drying, and final drying, with a marked decrease in activity during fermentation. Beta-GC exhibited distinct absorption peaks during withering, rolling, and drying, with a continuous decrease in activity. Protease showed characteristic absorption peaks throughout processing, with activity decreasing during withering and increasing during first drying. X-ray diffraction (XRD) spectra indicated that PPO, β-GC, and protease were amorphous polymers, while POD's three-dimensional conformation changed. [Conclusion] Significant changes occurred in the enzyme activities and structures of PPO, POD, β-GC, and protease during Gougunao black tea processing.
Screening for combination and quality analysis of dominant strains of traditional kombucha
MENG Yuecheng, ZHANG Tianqi, CHEN Jie, CHEN Xuliang, and LI Yanhua
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80152
[Objective] To obtain the best strain combination for fermenting traditional kombucha by screening the bacterial strains. [Methods] The strains isolated from traditional kombucha are evaluated in terms of the production of acids and alcohols.Three strains of acetic acid bacteria and four strains of yeast screened out are combined to form 12 fermentation groups for the production of kombucha, which are analyzed by gas chromatography -mass spectrometry (GC-MS) combined with the physicochemical and microbiological assays and sensory evaluation of the products. [Results] The acidity of the fermentation groups M 6 (Komagataeibacter saccharivorans and Saccharomyces cerevisiae) and M 12 (Acetobacter and S.cerevisiae) at the fermentation endpoint is 0.537 g/100 g and 0.495 g/100 g, respectively, higher than that of most fermentation groups. The microbial counts of the two groups reach the average level of all the fermentation groups. The two groups show significant differences in content of tea polyphenols, caffeine, and ethanol compared with some fermentation groups (P<0.05). GC-MS results reveal that the characteristic flavor compound in M 6 and M 12 groups is ethyl acetate, with the mass fractions of 20.12% and 19.08%, respectively. The results above combined with the sensory evaluation scores suggest that the M 6 and M 12 groups are superior to the other fermentation groups in terms of flavor, color, and sensory quality. [Conclusion] The M 6 and M 12 fermentation groups can be used as effective strain combinations for the production of traditional kombucha, improving the physicochemical indexes, flavor compounds, and sensory quality of traditional kombucha.
Effect of microwave treatment on structure , physicochemical properties , and digestibility of oat starch
SUN Huijun, XU Yixuan, WANG Jiameng, ZHOU Yibin, and YU Zhenyu
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80228
[Objective] To investigate the effect of microwave treatment on the structure, physicochemical, and digestibility of oat starch. [Methods] Oat starch (OAT) is taken as the research object to analyze the effects of different microwave treatment times on the particle size distribution, microstructure, crystalline structure, short-range ordered structure, thermodynamics, rheology, and digestibility of OAT. [Results] With the prolongation of microwave treatment time, OAT granules are expanded, and the particle size is significantly increased. Additionally, the crystallinity is decreased from 12.32% to 5.33%, the infrared absorption ratio R1 047 cm-1/1 022 cm-1 is decreased from 0.73 to 0.62, and the half width peak of the Raman spectrum at 480 cm-1 is increased from 15.94 to 20.16. The short-range orderliness is decreased. For physicochemical properties, the water absorption index, cold water solubility, and swelling degree of OAT are significantly increased, while viscosity and breakdown value are significantly decreased. The enthalpy value ΔH is decreased from 7.71 J/g to 0. For digestibility, as the microwave treatment time is increased, the rapid digestible starch (RDS) content is gradually increased, while the slow digestible starch (SDS) and resistant starch (RS) content is gradually decreased. [Conclusion] Microwave treatment can improve the physicochemical properties and digestibility of OAT.
Preparation and in vitro digestion characteristics of lutein nanoliposomes
YOU Tingting, MA Yongqiang, ZHAO Ruobing, and NA Zhiguo
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80851
[Objective] To investigate the effects of lutein nanoliposome (LLip ) constructed by high-speed shear-ethanol hydration method on the stability of lutein and its digestion characteristics in vitro. [Methods] The preparation process of LLip is optimized by Box-Behnken design (BBD ), with characterization conducted. LLip stability under different light and temperature conditions within 28 days is evaluated. The simulated digestion characteristics in vitro of LLip are compared with those of free lutein (FL). [Results] The optimal preparation process for LLip is as follows:lutein addition amount of 21 mg, mphospholipid ∶mcholesterol of 5.5∶1, and shear speed of 18 000 r/min for 210 s. Under these conditions, the characterized particle size is (57.20±0.95) nm, and the encapsulation efficiency is (89.53±1.45)%. Micromorphology reveals a uniformly dispersed spherical structure. When stored at 4 ℃ in the dark for 28 days, the retention rate of lutein exceeds 80%. LLip enhances lutein stability in the in vitro simulated digestion environment, with a final retention rate of 11.52% and a 7.59-fold increase in bioaccessibility compared to FL. [Conclusion] Compared with FL, LLip improves the stability and bioaccessibility of lutein.
Preparation and characterization of nanoemulsions of grape seed polyphenol-loaded camellia oil
HAN Ying, LIU Jiabao, LI Hang, HUANG Zonghai, HE Xinyi, and LI Yun
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80645
[Objective] To develop a highly stable camellia oil nanoemulsion system for loading grape seed polyphenol (GSP) to enhance its antioxidant property and solubility stability. [Methods] The formula is optimized based on the pseudo -ternary phase diagram method (moil phase ∶msurfactant phase =8∶2, mTween 80∶mSpan 80=5∶5, absolute ethanol is used as the cosurfactant, and Km =4).The emulsion stability and water distribution are characterized by Zeta potential and low -field nuclear magnetic resonance, and its antioxidant activity is evaluated. [Results] The obtained W/O nanoemulsion has a particle size of (326.5±2.7) nm, an absolute value of Zeta potential of (46.4±0.2) mV, a polydispersity index (PDI) of 0.238, and an electrical conductivity of 4.8 μS/cm. When loaded with 1.5% GSP, the proportion of free water decreases to 17.21%, and the scavenging rates of DPPH free radicals and ABTS free radicals are 82.69% and 71.18%, respectively. After centrifugation (10 000 r/min), high temperature (90 ℃), low temperature (−4 ℃) and 30-day storage, there is no stratification, and the light transmittance is >95.8%. [Conclusion] This system combines high biological activity retention with long -lasting stability.
Safety & Inspection
Simultaneous determination of dendrobine and four bibenzyl compounds in dendrobium by UPLC-MS/MS
LI Zhanbin, LU Yang, TAO Guangcan, WU Yang, and MA Kai
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80209
[Objective] To develop a method for determining the contents of dendrobine, dendrophenol, moscatilin, chrysotoxine, and erianin in dendrobium by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). [Methods] The samples were ultrasonically extracted with 70% methanol (by volume) for 40 min. The extract was filtered through a 0.22 μm organic membrane and then determined by UPLC-MS/MS.Gradient elution was performed using methanol and 0.1% formic acid water as the mobile phase. The determination was carried out in MRM mode with an electrospray ionization (ESI) source in positive ion mode, and quantification was done by the external standard method. [Results] Dendrobine, dendrophenol, chrysotoxine, moscatilin, and erianin show a good linear relationship in the range of 50.0~500.0 ng/mL (R2>0.999). The detection limits of the five substances are 0.15~0.71 μg/kg, and the quantification limits are 0.50~2.37 μg/kg. The average recovery rates of the five substances at three spiked concentrations (50.0, 100.0, and 150.0 μg/kg) are in the range of 95.34%~105.00%, with relative standard deviations of 0.80%~1.88% (n=3). Six batches of commercially available dendrobium samples were determined. The contents of dendrobine, dendrophenol, moscatilin, and erianin are in the range of 0.046%~0.318%, 0.024%~0.170%, 0.001%~0.099%, and 0.013%~0.099%, respectively. Chrysotoxine is detected in three batches, with contents in a range of 0.001%~0.004%. [Conclusion] A method for determining the contents of dendrobine, dendrophenol, moscatilin, chrysotoxine, and erianin in dendrobium is developed by UPLC-MS/MS. This method is accurate, has a short analysis time and high sensitivity, and is suitable for evaluating the quality of dendrobium.
Pork freshness monitoring based on near-infrared spectroscopy and random forest improved by fruit fly optimization algorithm
ZHANG Li, LI Zhihui, and MA Mingxing
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60137
[Objective] To achieve rapid, non-destructive, and high-precision monitoring of pork freshness, addressing the low efficiency, high destructiveness, and insufficient prediction accuracy of single models in conventional monitoring. [Methods] A pork freshness monitoring model was proposed based on near-infrared spectroscopy (NIRS) combined with random forest (RF) improved by the fruit fly optimization algorithm (FOA). With the total volatile basic nitrogen (TVB-N) content as the freshness indicator, near-infrared spectral data of pork samples at different storage stages are collected (scanning range: 1 000~1 800 nm). Spectral noise and baseline drift are eliminated via a preprocessing method combining multiplicative scatter correction (MSC) and first-derivative transformation. Then, FOA is employed to optimize key hyperparameters (number of decision trees, minimum leaf node sample size, and maximum number of features) of RF to construct the FOA-RF model. [Results] Among all the prediction models evaluated, the FOA-RF model demonstrates the highest accuracy for predicting pork TVB-N content. The preprocessing method combining MSC and first-derivative transformation effectively enhances the quality of the spectral data. The FOA-RF model achieves a root mean square error of prediction (RMSEP) of only 1.582 mg/ 100 g, a correlation coefficient of prediction (Rp) of 0.978, a coefficient of determination of prediction (R2p) as high as 0.956, and a residual prediction deviation of prediction (RPDp) of 4.723, significantly outperforming the other comparative models. The overall predictive performance of partial least squares regression (PLSR), the un-optimized RF model, and the grid search-optimized random forest (GS-RF) model is inferior to that of the FOA-RF model. [Conclusion] The method proposed in this study provides an efficient and accurate new approach for non-destructive monitoring of pork freshness, meeting the demand for rapid testing in the meat industry.
Application of multi-information integration technology in nondestructive detection of navel orange sugar content
HE Xiaotian, WANG Wenfan, SHEN Jie, and TIAN Erlin
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60160
[Objective] To solve the problem of low detection accuracy in existing nondestructive detection methods for navel orange sugar content. [Methods] Based on the analysis of detection schemes, a multi-information integration method for nondestructive detection of navel orange sugar content is proposed. Data collection is conducted using spectral detection technology, machine vision technology, and electronic nose technology. Spectral data is obtained by competitive adaptive weighted sampling of 17 wavelength variables. The principal component analysis is applied to extract 6 features from machine vision data and 4 features from electronic nose sensor data, which are then used as inputs to an improved RBF neural network model for sugar content detection. [Results] Compared with conventional detection methods, the proposed multi-information integration method extracts features more comprehensively, resulting in higher detection accuracy and efficiency. The coefficient of determination is 0.960 8, the root mean square error is 0.083 2 ° Brix, and the average detection time is 0.154 s. [Conclusion] This scheme improves the detection accuracy of navel orange sugar content and has certain reference value.
Communication misalignment and industry reflections of pre-made dishes based on reports on Weibo
CAI Yingzhou and DU Shiyue
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60186
[Objective] To explore how the media report on pre-made dishes, and how targeted communication strategies can guide the public toward an objective and rational understanding of pre-made dishes. [Methods] Using semantic network analysis, this study extracts the issue frameworks from news reports by institutional media and public discussions on the Weibo platform. Semantic similarity analysis is then conducted to compare the differences in issue emphasis between media coverage and public attention regarding pre-made dishes. [Results] The findings indicate that the overall similarity between institutional media coverage and public discussions on pre-made dishes is low, with only a small number of issue frameworks showing partial alignment. Some frameworks are moderately related but differ in emphasis. Some frameworks have no overlap at all, revealing a clear disconnection between media reporting and public concern. [Conclusion] To break the public stereotype of pre-made dishes, this study proposes three targeted communication strategies:① Increase the coverage of issue frameworks related to the management of catering operations and the consumption of the industry;② Objectively and neutrally report on the convenience and speed of pre-made dishes in light of the changing consumption scenarios of the younger generation consumers;③ Report on pre-made dishes from the perspective of shaping China's food safety image.
Food Equipment & Intelligent Manufacturing
Path planning method for robots in the ground-pot areas of fermentation workshops
GUO Shoujie, TIAN Jianyan, CHENG Long, and WANG Sugang
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80152
[Objective] To address the path planning challenges for robots in the ground-pot areas of light-flavor Baijiu fermentation workshops. [Methods] A robotic path planning method, named C-EAFO-YBWC, is proposed. First, gamma correction and unsharp masking are used to enhance image quality, combined with the adaptive FAST threshold to improve ORB feature point extraction, ensuring the localization accuracy of the ORB-SLAM 2 algorithm under complex lighting. Second, BiFPN and Coordinate Attention (CA) mechanisms are integrated into YOLOv 10n and optimized with WIoU to detect fermentation pots and generate path points. Finally, by combining robot self-localization and ground-pot detection, the path points are transformed into the robot's coordinate system to guide its motion. [Results] In the four test sequences selected from the EuRoC dataset, the RMSE is reduced by 2.60%, 43.26%, 12.72%, and 30.10%, respectively. In tests using a ground-pot dataset, mAP@ 0.5 improves by 1.1 percentage points, while Params and FLOPs are reduced by 8.33% and 2.32%, respectively. [Conclusion] The proposed EAF_ORB-SLAM 2 and YOLOv 10n_BWC algorithms effectively ensure the validity of path planning.
Design and application of an online evaluation system for blueberry quality based on spectral image fusion technology
XUN Shihu, XIAN Jiawei, WANG Weina, SHI Linying, CHEN Qiuxi, and FAN Wei
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80160
[Objective] To achieve precise non-destructive detection and sorting of blueberry quality. [Methods] An online evaluation system for blueberry quality based on near-infrared spectroscopy and visible light image fusion is designed.The system consists of a fruit box chain conveyor module, a linear array image detection module, a near-infrared spectroscopy detection module, and a control system. A diffuse reflection optical path is designed by the near-infrared spectroscopy detection module, and a partial least squares regression model is established to predict the soluble solids content in blueberries through S-G convolution smoothing, second-order derivative connection preprocessing, and sequential projection algorithm for feature variable extraction. [Results] The developed system shows an average relative error of 0.093 in determining the individual diameter of blueberries and the accuracy of 91.85% in measuring fruit diameter uniformity. The predicted correlation coefficients for superior, first-class, and second-class blueberries are 0.843 4, 0.782 2, and 0.723 7, respectively, with predicted root mean square errors of 0.831 6, 0.951 0, and 1.070 5, respectively. [Conclusion] The overall evaluation accuracy of the decision tree quality evaluation model for blueberries, integrating both external and internal quality, reaches 89.55%.
Quality inspection method for tomato processing production line based on improved LSSVM and YOLOv 12
LIU Jun, CAO Xiaoping, WANG Ruiqin, and LI Min
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60097
[Objective] To improve the accuracy and efficiency of tomato quality inspection in automated production lines, and solve the problems of traditional inspection, such as reliance on manual labor, low precision, and poor efficiency. [Methods] Based on the quality inspection system of the tomato automated production line, an integrated internal and external quality inspection system is developed by combining hyperspectral imaging and machine vision technologies. After preprocessing the hyperspectral detection data, an improved least squares support vector machine (LSSVM) model is employed to detect the soluble solids content and hardness of tomatoes, thereby completing internal quality inspection. For external quality inspection, the collected machine vision data are preprocessed, and an improved YOLOv 12 model is utilized to detect external defects. Additionally, the size and fruit shape index of tomatoes are calculated. The superiority of the method is validated through experimental testing. [Results] The internal quality inspection method demonstrates high predictive accuracy, with determination coefficients (R2) of 0.965 for total soluble solids and 0.975 for hardness, and root mean square errors (RMSE) of 0.082 ° Bx and 0.061 N, respectively. The improved YOLOv 12 model achieves an average defect detection accuracy of 99.20% and a detection speed exceeding 100 frames/s. The overall performance of this integrated system is superior to that of single-detection approaches and existing methods. [Conclusion] This integrated detection system enables synchronous, non-destructive, and efficient detection of both internal and external quality of tomatoes, effectively meeting the requirements of automated production lines.
Trajectory planning for food handling robots based on hybrid-improved whale optimization algorithm
HUANG Lixia, LI Wei, YAN Chuyu, and LIU Mingqing
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60106
[Objective] To improve the motion efficiency and operational stability of food handling robots, a robot trajectory planning method is proposed using a hybrid-improved whale optimization algorithm. [Methods] Firstly, a "quintic-cubic-quintic" hybrid polynomial trajectory model is constructed to ensure smoothness during the start and stop phases. Secondly, a weighted comprehensive objective function is established, aiming to minimize both running time and the integral of Jerk, thereby quantifying the overall performance of the trajectory. Then, addressing the shortcomings of the standard whale algorithm, such as the high randomness of population initialization and the imbalance between global exploration and local development, the standard whale optimization algorithm is subjected to multi-strategy hybrid and deep improvement. This hybrid-improved whale optimization algorithm is subsequently utilized to optimize and solve the trajectory time parameters. Finally, comparative tests are conducted in two typical scenarios, "high-frequency sorting" and "liquid food transfer", using the latest enhanced algorithms as a benchmark. [Results] In the efficiency-prioritized scenario, the proposed method reduces running time by 3.7% and the overall performance metrics by 8.4%. In the stability-prioritized scenario, its advantages are even more pronounced, with the average Jerk decreases by 18.2% and overall performance metrics drops by 16.2%. [Conclusion] The proposed trajectory planning method effectively addresses the multi-objective balance between efficiency and smoothness in the trajectory planning of food handling robots.
Storage Transportation & Preservation
Shelf-life prediction of oil-preserved meat based on volatile basic nitrogen
HE Li, DAN Li, DIAO Shangpeng, XING Yage, YANG Lulin, and LIU Aiming
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80247
[Objective] To establish a shelf-life prediction model for oil-preserved meat based on total volatile basic nitrogen (TVB-N). [Methods] Under the storage conditions of 4, 25, and 37 ℃, changes in the following parameters of oil-preserved meat are determined: water activity, pH value, TVB-N value, thiobarbituric acid (TBARS value), peroxide value (POV value), and sensory quality. A comprehensive analysis is conducted using the first-order kinetic model and the Arrhenius equation. [Results] Storage temperature significantly affects the quality deterioration rate of oil-preserved meat. The TVB-N value is closely correlated with storage time (R2=0.992) and is therefore selected as the key indicator to construct the shelf-life prediction model. Combined with the Arrhenius equation (R2=0.956, Ea=19 809.28 kJ/mol), the predicted shelf-lives of oil-preserved meat at 4, 25, and 37 ℃ are 327, 178, and 130 days, respectively. The relative errors between the predicted values and the measured values are ±2.9%, ±8.1%, and ±1.8%, respectively. [Conclusion] The TVB-N-based model can accurately predict the shelf-lives of oil-preserved meat at different temperatures, filling the gap in the quantitative shelf-life prediction of traditional cured meat products.
Application of vacuum rotary nitrogen preparation with moisture control in soybean storage
NING Lele, LIU Yong, QU Chenling, LI Jihai, LAI Zhenli, CHEN Zhenpan, and HUANG Chao
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80267
[Objective] To solve the problems of high energy consumption, large equipment volume, and the need to use pressure vessels in traditional nitrogen production, this study develops a new pest prevention technology and applies it to the modified atmosphere storage of soybeans to effectively realize pest prevention. [Methods] Soybeans (pile size:35.7 m×25.6 m×6 m) are stored for 3 months using a modified atmosphere storage technology under atmospheric pressure with a closed gas cycle, referred to as vacuum rotary nitrogen preparation with moisture control. The concentration of nitrogen is maintained at 98% for 28d, and then at 95% for 2 months. The oxygen reduction efficiency and the maintenance of low oxygen are monitored during the modified atmosphere storage. The insecticidal effect is evaluated, and the changes of soybean quality (including soybean damage rate, moisture content, peroxide value, crude fatty acid value, iodine value, protein solubility ratio, and total colony count) are determined before and after nitrogen filling. Finally, the energy consumption of nitrogen-controlled atmosphere storage (N2-CAS) is analyzed. [Results] The oxygen concentration of each layer of the soybean pile the rancidity of soybeans. [Conclusion] The overall energy consumption per ton of the soybean for N2-CAS is 0.88 kW·h/t, including 0.55 kW·h/t in the oxygen reduction stage and 0.33 kW·h/t in the low oxygen maintenance stage.
Nutrition & Activities
Effects of walnut paste on kidney-yang deficiency mice and their gut microbiota
WANG Liping, ZHAO Shenglan, YANG Rui, CHEN Yanling, and WANG Xiaoyan
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80036
[Objective] To investigate the effects of walnut paste on kidney-yang deficiency and the gut microbiota. [Methods] Using hydrocortisone [25 mg/(kg·d)] to establish a kidney-yang deficiency mouse model, the experiment is randomly divided into a normal group, a model group, a positive control group, and low-, medium-, and high-dose walnut paste groups. The mice are continuously administered walnut paste via gavage for 14 days. Changes in body weight, autonomous activity, and organ indices are analyzed. Serum levels of cyclic adenosine monophosphate (cAMP), cyclic guanosine monophosphate (cGMP), corticosterone (CORT), testosterone (T), and estradiol (E2) are measured. Pathological conditions of the kidney, testis, and spleen are examined using HE staining, and the composition of the gut microbiota is analyzed. [Results] Compared to the model group, walnut paste restores the body weight of mice to near-normal levels, mitigates changes in organ indices, and increases autonomous activity. It significantly elevates serum levels of cAMP, T, and CORT in kidney-yang deficiency mice (P<0.05) and markedly reduces serum levels of cGMP and E 2 (P<0.05). Additionally, walnut paste alleviates pathological damage in the kidney, testis, and spleen tissues. 16S rDNA sequencing reveals that walnut paste counteracts the reduction in gut microbiota richness and diversity in kidney-yang deficiency mice. It significantly increases the relative abundance of Bacteroidetes, Lachnospira, and Lactobacillus (P<0.05) and significantly decreases that of Firmicutes, Actinobacteria, and Staphylococcus (P<0.05). [Conclusion] Walnut paste has beneficial effects on kidney-yang deficiency and on the diversity and composition of the gut microbiota.
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.
Development & Application
Construction of a Laozao-Suansun composite fermentation system and its nutritional components and flavor analysis
ZHAO Yiying, CHENG Hao, TIAN Yi, ZHOU Chunhong, DU Haiping, and TIAN Yan
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80874
[Objective] To explore the optimal process of fermented bamboo shoots (Suansun) with sweet rice wine residue (Laozao) and analyze and compare their nutritional and volatile components. [Methods] Process parameters for co-fermentation of bamboo shoots with sweet rice wine residue are optimized using single-factor analysis, Plackett-Burman design, and Box-Behnken response surface methodology. The nutritional and flavor characteristics of the optimized product are compared with those of naturally fermented bamboo shoots. [Results] The optimized fermentation conditions are as follows:lactic acid bacteria inoculum of 0.20%, salt content of 5.00%, calcium chloride addition of 0.07%, and sweet rice wine residue dosage of 16.00%. Under these conditions, the comprehensive quality score of the co-fermented bamboo shoots reaches 90. Compared with natural fermentation, the optimized product exhibits a lower pH (2.73 vs.3.89), higher total acidity (52.15 vs.43.65 g/kg), and significantly elevated levels of total soluble sugar (0.15% vs.0.04%), protein content (3.91% vs.2.12%), and amino nitrogen (0.38% vs.0.12%). Additionally, a greater diversity of volatile compounds is detected (21 vs.10), with a notably higher total ester content (1.38% vs.0.08%), and p-cresol was identified as the dominant volatile component (97.81% vs.95.19%). [Conclusion] Compared with natural fermentation, co-fermentation with sweet rice wine residue imparts a mellower aroma and 程昊(1980 —), 男, 广西科技大学研究员, 硕士。 E-mail: iamchenghao@126.com superior nutritional profile to the fermented bamboo shoots.
Mixing design and quality optimization of high-moisture textured vegetable protein
FAN Jiong, XU Yuanfang, DU Tongshen, YAN Jingxin, ZHANG Huien, CHAO Shaoqian, and YANG Hua
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2023.80018
[Objective] To optimize the overall quality of high-moisture textured vegetable protein products. [Methods] The addition levels of soybean protein isolate, pea protein, wheat protein, and flour were used as experimental factors, with hardness and sensory evaluation as response indices. A D-optimal mixture design was applied to optimize the plant-based raw material formulation. Based on the optimal formulation, the effects of twin-screw extrusion mechanical parameters on the protein textural characteristics of high-moisture textured vegetable protein were further investigated. [Results] The optimal mixture formulation consisted of 59% soybean protein isolate, 30% pea protein, 5% wheat protein, and 6% flour (based on powder weight). The optimal mechanical parameters were a material moisture content of 50% and a screw speed of 180 r/min. [Conclusion] High-moisture textured vegetable protein produced by extrusion under the optimal formulation and mechanical parameters exhibited good overall quality.
Optimization of deep eutectic solvent (DES ) extraction process for astaxanthin from Haematococcus pluvialis and evaluation of its antioxidant activity
WANG Fanghong, WANG Meng, ZHAO Xiaoyan, FENG Jinghui, and LIU Hongkai
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80358
[Objective] To optimize the extraction process of astaxanthin from Haematococcus pluvialis with deep eutectic solvent (DES) and evaluate the antioxidant activity of the extracted astaxanthin. [Methods] The choline chloride-ethylene glycol system is employed to optimize the astaxanthin extraction process from H.pluvialis through single-factor experiments and response surface methodology, with extraction rate as the key indicator. The DPPH and hydroxyl radical scavenging activities of astaxanthin are determined, followed by assessment of preservation effects on fresh-cut apples. [Results] The optimal process parameters for the extraction of astaxanthin from H.pluvialis by choline chloride-ethylene glycol are determined as follows: solvent water content of 10%, extraction temperature of 45 ℃, extraction time of 99 min, and solid-to-liquid ratio of 1:16 (g/mL). Under these conditions, the extraction rate of astaxanthin is 38.64 mg/g. The DPPH and hydroxyl free radical scavenging rates of astaxanthin extract (40 μmol/L) prepared by this method are 39.04% and 90.15%, respectively. Astaxanthin can effectively delay the weight loss rate of fresh-cut apples, and 25 mg/mL astaxanthin extract decreases the malondialdehyde content by as high as 53.88%. [Conclusion] It is feasible to isolate astaxanthin from H.pluvialis based on the DES method. The astaxanthin extracted by this method has strong antioxidant activity and a certain preservation effect on fresh-cut apples.
Advances
Research progress on the molecular mechanisms and structure-activity relationships of Morchella esculenta polysaccharides in immune regulation
ZHOU Yangjie, MING Jian, RAO Zhenan, HE Ying, LEI Xiaojuan, and ZHAO Jichun
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80550
Morchella esculenta is a precious edible and medicinal fungus,rich in active substances such as polyphenols,polypeptides and polysaccharides. M.esculenta polysaccharides (MEP) are a class of carbohydrates formed by the polymerization of aldose or ketose through glycosidic bonds,exhibiting a variety of biological activities including immune regulation,hypolipidemic effects,and anti-fatigue properties. With the deepening of research,the market demand for MEP is constantly increasing,making it particularly important to optimize its extraction and purification processes. Immune regulation is a key process in living organisms,and as the main active ingredient,MEP has attracted significant attention for its immunoregulatory function. However,its specific mechanism of action and structure-activity relationships remain unclear. This study reviews different extraction and purification methods of MEP,as well as the structural differences and immunoregulatory activity mechanisms of polysaccharides,and analyzes the structure-activity relationships.
Research progress on immunomodulatory effect of food-derived bioactive peptides
ZHAO Xinglu, YANG Xiongchao, WANG Yidan, ZHAO Shenglan, and MA Yage
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81269
Immune system imbalance arises from a complex interplay of genetic,environmental,chronic disease, age, and emotional factors. It can lead to diseases including diabetes, obesity, atherosclerosis, and cancer, representing a critical threat to human health. Food-derived bioactive peptides possess immunomodulatory properties. As safe food resources, they are characterized by multi-targeting and high consumer acceptability. This review primarily focuses on the preparation technologies, structural analysis, structure-activity relationships, and mechanisms of bioactive peptides derived from food sources. Furthermore, current achievements are summarized in the field of immunomodulation by the peptides, while perspectives are offered.
Research progress on variation laws of key dough components during vacuum dough mixing process and application of vacuum dough mixing technology in flour products
LU Yuchang, YI Cuiping, WU Nana, and TAN Bin
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80127
As an innovative method in flour product processing, vacuum dough mixing technology has attracted widespread attention in recent years for its ability to optimize the structure formation and quality characteristics of dough through the regulation of a low-pressure environment. The variation laws and underlying mechanisms of key dough components, including proteins, starch, and moisture, during the vacuum dough mixing process were systematically reviewed, and the application effects of this technology in various flour products were examined. Vacuum treatment significantly enhanced the rheological properties and freeze-thaw stability of dough by promoting gluten protein cross-linking, optimizing moisture distribution and state transitions, and inhibiting excessive starch swelling. Furthermore, the synergy between vacuum dough mixing and auxiliary processes such as superheated steam and freeze-thaw could effectively inhibit lipid oxidation, improve product texture, and extend shelf life.
Research progress of anthocyanin-loaded aquatic product freshness indicator films
ZHAO Zunle, LI Yun, LI Yu, SUO Jintie, and ZHANG Chun
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81198
Anthocyanin-loaded freshness indicator films can intuitively reflect the freshness of aquatic products through color changes. They are pH-sensitive and have characteristics such as natural safety and antioxidant properties. Although there have been a large number of studies on them, they still face huge challenges in aspects such as color development, stability, and sensitivity. This paper mainly summarizes the research on natural anthocyanins in pH-sensitive indicator films and their application in monitoring the freshness of aquatic products. The advantages of anthocyanins as indicators are analyzed, and measures to improve the performance of anthocyanin-loaded indicator films are further discussed. The focus is on improving the stability of anthocyanins in indicator films and expanding the color range. The paper also points out the application limitations and future development trends of anthocyanin-loaded indicator films.
Research progress of non-thermal food processing technologies
WEI Wenqiang, BI Hanqing, XIAO Zhaoyin, PANG Guibing, LI Mingying, and ZHANG Hui
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80142
Non-thermal food processing technology, as an emerging technology in the food industry, has increasingly attracted attention and plays an important role in improving food nutrition, safety, and quality. This paper focuses on the working principles, mechanisms of action, and applications of non-thermal food processing technologies, including six mainstream methods, i.e., high-voltage electric field, magnetic field, ultra-high pressure, plasma, ultrasound, and radiation. It also discusses the current difficulties and challenges faced by non-thermal food processing technologies and analyzes their future development trends.
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.
Packaging & Design
Fruit wine food packaging design based on youth-friendly demands
LI Ruomei, MO Shaocheng, HE Zengxinyue, and XIE Dehui
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60187
The promotion of youth-friendly city construction has been incorporated into the national-level youth development plan. In recent years, China's fruit wine market has shown a rapid growth trend, with young consumers becoming the primary consumer group. This study systematically reviews the current state of fruit wine packaging design and identifies issues such as homogenization in visual presentation and superficial cultural expression, misalignment between market positioning and diverse consumption scenarios, and insufficient sustainable consideration of functional design. To further clarify the focus and user attention of the current fruit wine packaging design, the analytic hierarchy process (AHP) is employed to experimentally evaluate youth-friendly demands. The results indicate that graphical patterns in the visual layer, reusability in the functional layer, social gathering adaptability in the scenario layer, and gamification and entertainment in the interactive layer of fruit wine food packaging design hold dominant weights in the demand hierarchy of the youth demographic. Based on the consumption characteristics of the current youth demographic and the weight results of their demand hierarchy, the "Cosmofruit" packaging design practice is carried out and evaluated across four dimensions:vision, function, scenario, and interaction. This provides theoretical insights and practical guidance for the ongoing youth-oriented innovative transformation of fruit wine packaging design.
Intelligent online detection method for food packaging defects based on improved deep learning
SHEN Gao, WANG Zijian, WANG Xiaofeng, and LI Ruiwen
Date posted: 1-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60135
[Objective] To propose an intelligent detection method that balances detection accuracy and speed for the problems of low manual detection efficiency, high missed and false detection rates, and insufficient recognition ability of traditional machine vision algorithms for complex texture packaging and small defects in packaging defect detection at current food production lines. [Methods] Using Swin Transformer as the core feature extraction module, this study utilizes its modeling ability for global image information and multi-scale feature fusion advantages to accurately capture defect features, such as small wrinkles and printing offsets on the packaging surface. Simultaneously, the YOLOv 12 fast detection framework is introduced, which optimizes the neck network and loss function to achieve fast localization and classification of defect areas, forming an integrated detection process of high-precision feature extraction and fast object detection. [Results] The average detection accuracy of this method for common defect types is higher than 96.50%, improving by over 10.00% compared to the method before optimization. Single image detection takes less than 10 ms, meeting the real-time detection requirement of 30 frames per second for the production line.Additionally, this method still maintains stable performance in tests for different foods, demonstrating significantly better robustness than the comparative method. [Conclusion] By integrating the advantages of Swin Transformer feature extraction with the fast detection capability of YOLOv 12, this study solves the core problem of balancing accuracy and |speed in food packaging defect detection.
