Volume 41, Issue 3 (2025)
Frontier View
Advances in environmental food science : a case study of the key laboratory of environmental food science , ministry of education
QUAN Tuo, LI Bin, and REN Jingnan
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60033
Both the environment and food have important impacts on human health.However,research on the macro -level patterns and micro -level mechanisms of their complex interactions affecting health remains limited.Environmental food science,centered on the scientific theme of coupling "environment -food" with "health",conducts systematic research on dietary behaviors and health -related scientific and technological issues across diverse spatiotemporal environments.It represents a newly emerging interdisciplinary direction within food science.This paper reviews the research trajectory and progress in understanding the relationships among environment,food,and health,evolving from the "binary relationship" between environment and food to the "ternary relationship" among environment,food,and health.Taking the research achievements of the key laboratory of environmental food science,ministry of education at Huazhong Agricultural University as examples,the paper provides an in -depth analysis of the scientific connotation and recent advances in environmental food science.
Fundamental Research
Influence of α-amylase in saliva on rheological and textural properties of starch-containing thickened fluid
SU Wei, LIU Yun, CHEN Yilin, WANG Xinmiao, CHEN Jianshe, and HU Xiaoxue
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81028
［Objective］ To explore the mechanism underlying perception of texture of starch -containing thickened fluids by α-amylase in saliva.［Methods］ This work characterizes the rheological and textural properties of a starch -containing thickened fluid in the presence of authentic saliva or artificial saliva containing α-amylase.［Results］］ Dynamic rheological test results show that the presence of α-amylase in saliva can reduce the viscoelasticity of the starch -containing thickened fluid,and the loss factor of the gel system increases with an increase in the concentration of α-amylase.Static rheological test results reveal that α-amylase enhances both the apparent viscosity coefficient K and the thixotropic loop area of the starch -containing thickened fluid.Examination of texture reveals no notable disparities in the texture of the authentic saliva (without/with enzyme inactivation ) group,in contrast to the significant variances seen in the artificial saliva (without/with enzyme ) group.There is a marked reduction in the hardness and chewiness of the enzyme -added system.［Conclusion］ The findings indicate that α-amylase decomposes starch in the starch -containing thickened fluid into small molecules such as oligosaccharides,resulting in the disintegration of the three -dimensional gel network linking starch and pectin.
Effects of enzyme treatment combined with Monascus solid-state fermentation on chemical composition of Poria cocos
PENG Cancan, LIU Tao, DENG Junjie, and ZHOU Bo
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80774
［Objective］ To improve the utilization of Poria cocos resources.［Methods］ This paper employs cellulase and xylanase in combination with Monascus for the solid -state fermentation of Poria cocos,and measures the changes in the content of alkali -soluble polysaccharides,water -soluble polysaccharides,β-glucans,reducing sugars,total triterpenes,pachymic acid,and Monacolin K in fermentation products.［Results］］ Compared with the other five strains of Monascus,Monascus purpureus 250 Gy has more significant changes in the chemical composition of Poria cocos,among which the content of water -soluble polysaccharides reaches 61.99 mg/g after 6 days of fermentation by Monascus purpureus 250 Gy,which is 1.58 times higher than that of raw Poria cocos.Compared with the control group,the content of water -soluble polysaccharides in Poria cocos fermented by cellulase and xylanase with Monascus purpureus 250 Gy increases by 1.15 and 1.12 times respectively,the content of β-glucans by 0.81 and 0.70 times respectively,and the content of total triterpenes by 0.95 and 0.82 times respectively.［Conclusion］ The combined treatment of the two enzymes with solid -state fermentation by Monascus purpureus 250 Gy has significant influences on the chemical composition of Poria cocos,serving as an effective method for enhancing the content of active substances in Poria cocos.
Photocatalytic bactericidal effect of chiral gold-modified TiO 2 nanoparticles on Botrytis cinerea in tomatoes
ZOU Jie, SONG Jinzhu, GUO Xinglei, LI Xinxuan, NI Yongbiao, and YAN Wenjing
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80726
［Objective］ To develop an effective method for inhibiting Botrytis cinerea in tomatoes.［Methods］ The effect of the addition amount of nanomaterial and light exposure time in chiral gold -modified TiO2 (DAT ) composite materials on the inhibition of B.cinerea in tomatoes was studied through colony diameter and antibacterial rate.The mechanism of action of DAT on B.cinerea was explored by analyzing mycelial biomass,nucleic acid and protein leakage,and fungal cell structure.［Results］］ When the chiral nano -gold addition was 80 μL,the DAT concentration was 5 mg/mL,and the natural light exposure time was 24 hours,the highest inhibition rate of DAT against B.cinerea was 53.64%.DAT nanomaterials generated free radicals under light exposure,disrupting the cell membrane,causing extensive leakage of fungal nucleic acids and proteins,and inhibiting the growth of B.cinerea mycelia.The surfaces of B.cinerea mycelia treated with DAT were rough,wrinkled,and damaged,effectively destroying the mycelial structure of B.cinerea.［Conclusion］ DAT can effectively destroy the cell membrane and mycelial structure of B.cinerea in tomatoes,inhibiting the growth and reproduction of B.cinerea.
Safety & Inspection
Effect of migration conditions on copper migration from regreen Indocalamus leaves
LIU Liping, ZHANG Zhijun, SHEN Honggui, LUO Hongquan, and CHEN Haiqun
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80652
［Objective］ To analyze the effects of migration temperature,heating time,and copper content on the migration of copper from regreen Indocalamus leaves to food simulants.［Methods］ Regreen Indocalamus leaves were prepared by being soaked in copper sulfate pentahydrate solutions.Food simulants included ultrapure water,2.5% (mass fraction ) sodium chloride solution,4% (volume fraction ) acetic acid solution,10% (mass fraction ) white sugar solution,soybean oil,and 5‰ (mass fraction ) sodium bicarbonate solution.The effects of migration temperature,heating time,and copper content on the migration amount of copper from regreen Indocalamus leaves were analyzed.［Results］］ Except for soybean oil,the migration amount of copper from regreen Indocalamus leaves was the largest in 4% acetic acid solution,followed by 2.5% sodium chloride solution.When the migration temperature was 100 ℃,the copper migration amount in all food simulants reached peaks in 2 hours,and then decreased as time elapsed;when the migration time was 24 hours,the migration amount reached peaks in ultrapure water,2.5% sodium chloride solution and soybean oil at 40 ℃,and the migration amount reached peaks in 4% acetic acid solution and 10% white sugar solution at 25 ℃;The higher the copper content of regreen Indocalamus leaves is,the greater the migration amount is.［Conclusion］ The properties of food simulants,heating time,and temperature are important factors affecting the copper migration from regreen Indocalamus leaves.As the copper content of regreen Indocalamus leaves is higher,the migration amount is greater,and acidic food is more conducive to copper migration.
Qualitative analysis of pathogenic bacteria in dairy products based on quantum dot nanoparticles
WANG Fangmei, ZHONG Wentao, LI Zheng, XU Yue, SU Jiayou, XIANG Jun, CHEN Yao, LI Baiyu, LU Lin, and FANG Qun
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60144
［Objective］ To develop a novel multivariate qualitative analysis method for detecting pathogenic bacteria in food microorganisms based on quantum dot nanoparticles,aiming to meet the current requirements of food safety supervision and the timeliness of short -shelf -life food detection.［Methods］ Quantum dots,with their diverse categories and various synthesis methods,were combined with immunofluorescence analysis to establish a rapid,sensitive,and efficient method for detecting two or more different pathogenic bacteria.［Results］］ This method enabled the simultaneous,rapid,sensitive,and efficient detection of foodborne pathogens.When the bacterial concentration was 103 CFU/mL,pathogens could still be detected within 15 min.Blind sample testing of pathogenic bacteria in dairy products with different substrates showed a 100% agreement rate with traditional methods.［Conclusion］ This method exhibits strong specificity and high sensitivity for pathogen detection,while also being simple to operate and requiring a short detection time,making it highly practical.
Visual detection of cyanide in food based on coumarin fluorescent probe
HU Xiaojun, LI Zheng, WANG Xiali, ZHANG Xin, HE Qingke, and LIU Xiang
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60123
［Objective］ To develop a method for detecting cyanide in food based on a novel fluorescent probe.［Methods］ Based on the strong nucleophilicity of cyanide,a novel reactive coumarin fluorescent probe is synthesized.The response mechanism,reaction rate,selectivity,and linear relationship between the probe and cyanide are analyzed and validated using real samples.［Results］］ The probe has excellent selectivity for cyanide and demonstrates a rapid response to cyanide,able to complete the reaction within 1 minute.At a probe concentration of 10 µmol/L,the linear range of cyanide detection is 5~90 µmol/L,with a linear equation of Y=11.645 45+7.014 55X and a detection limit of 0.065 µmol/L.In actual sample testing,the recovery rate of spiked samples is 97.9%~105.0%.［Conclusion］ This probe can quickly and accurately detect cyanide.
Pork species identification based on near-infrared spectroscopy and PCA-DBN-SVM
XU Xinhua, YANG Libo, and SI Xiameng
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60140
［Objective］ To improve the classification accuracy of pork species by building an identification model based on near -infrared spectroscopy and PCA -DBN -SVM.［Methods］ Combining the near -infrared spectroscopy characteristics of pork,principal component analysis (PCA ) is used for dimensionality reduction and feature extraction,and DBN -SVM is then applied for classification and recognition to construct a pork species identification method that integrates near -infrared spectroscopy characteristics with PCA -DBN -SVM model.［Results］］ Compared with the KNN model,RF model,ELM,and DBN combination model,the PCA -DBN -SVM model has the highest classification accuracy of pork species,which reaches 99.91%.［Conclusion］ The PCA -DBN -SVM model exhibits superior classification accuracy.
Optimization analysis of pre-trial procedures for food safety administrative public interest litigation from the perspective of social co-governance
YUAN Hang and LI Nawei
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60038
Food safety administrative public interest litigation not only constitutes a statutory scope of administrative public interest litigation but also forms a part of China's social co -governance system for food safety.The pre -trial procedures in this context hold an independent value as a crucial institutional design for the balance between administrative power and procuratorial power.From the perspective of food safety social co -governance,the pre -trial procedures serve as the optimal mechanism for ensuring regulatory accountability of administrative agencies.Current issues occurring in pre -trial procedures in food safety administrative public interest litigation are examined including independent status and professional deficiency in judicial practice.Optimization pathways are then proposed,such as advancing relevant legislation and incorporating multi -stakeholder participation.
Legal supervision of international emerging food fields and its reference
DAI Weiqing
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60039
With the development of digital technologies represented by artificial intelligence AI globally,and considering environmental pressures such as reducing carbon emissions from alternative proteins,sustainable packaging to reduce plastic pollution and health awareness,countries like the United States,the European Union,Singapore,and Japan have established relatively effective legal frameworks for emerging food fields including alternative proteins,functional foods,and 3D-printed foods.In contrast,China's legal supervision in the emerging food field currently faces issues such as vague classification supervision,low approval efficiency,insufficient alignment with international rules,and lagging supervision policies.To address these challenges,this paper selectively draws on the experiences of countries like the United States,the European Union,Singapore,and Japan.It reviews and gives suggestions to improve China's legal supervision in the emerging food fields from aspects such as establishing a hierarchical and categorized supervision system,optimizing approval processes and innovation incentives,enhancing inter -departmental and international cooperation,and dynamically adjusting supervision policies.
Food Equipment & Intelligent Manufacturing
Technology and device for quadrangular Zongzi leaf folding and forming for continuous mechanized production
ZHU Wenxuan, LU Lixin, and PAN Liao
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80037
［Objective］ This study focuses on the continuous mechanized production of quadrangular Zongzi leaves,involving the processes of zongzi leaf forming,filling,and strapping.The design of an automatic folding and forming process and device for Zongzi leaves is proposed.［Methods］ The functions and requirements of Zongzi leaf folding and forming were analyzed,and the technical principles and processes were studied.In line with the requirements for continuous mechanized production,the folding and forming technology of Zongzi leaves was explored.［Results］］ A Zongzi leaf forming,filling,and strapping process was proposed,based on a Zongzi mold to achieve rotating folding and continuous operation.The overall device and key mechanisms were designed.［Conclusion］ The designed process and device for Zongzi leaf transfer,pre-forming,filling,edge folding,and sealing can meet the flexible pre -forming requirements for the Zongzi leaves used in quadrangular Zongzi.
Design of online inspection device for wheat processing grain size based on dynamic image
WANG Mingxu, ZHAO Haojun, YANG Lei, WU Junyong, and WU Runze
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80663
［Objective］ To address the prominent issues of delayed feedback and low detection efficiency in the offline particle size distribution detection of traditional wheat processing.［Methods］ The dynamic image method was applied to particle size detection in the wheat processing process.An online particle size detection device was designed based on wheat processing technology,including the design of key structures and algorithm software.The device was compared and analyzed with the manual sieving method for sample materials.［Results］］ Compared with the sieving method and laser method,the maximum relative errors in the detection results of the device for the I and II skin grinding materials were no more than 3.2%,14.7%,and 2.3%,14.2%,respectively.The relative error of the repeatability test for the I skin grinding material did not exceed 2.6%.［Conclusion］ The application of the dynamic image method to online particle size detection in the wheat processing industry is feasible.
Time-optimal trajectory planning for food sorting robot arms based on improved coati optimization algorithm
JIANG Jinwei, YANG Qizhi, LIU Jinfu, and ZHANG Zhuangzhuang
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60150
［Objective］ To improve the efficiency and stability of spatial optimal time trajectory planning for food sorting robot arms.［Methods］ A time -optimal trajectory planning method for food sorting robot arms based on an improved coati optimization algorithm (COA ) was proposed.A UR 5 six-degree -of-freedom robot arm model was established,and the 3-5-3 polynomial interpolation method was used to construct the motion trajectory of the robot arms.Drawing inspiration from the physical phenomenon of optical refraction,the COA was improved.The improved COA (ICOA ) was then applied to optimize and solve the trajectory planning problem of robotic arms while satisfying constraints on angle,angular velocity,and angular acceleration,aiming to minimize joint motion time as much as possible.［Results］］ Simulation results showed that,compared with three other time -optimal trajectory planning methods,the proposed method reduced trajectory execution time by 14.58%,21.20%,and 4.18%,respectively.［Conclusion］ The proposed method effectively shortens the robot arms' operating time and significantly improves their working efficiency.
Sorting strategy of food sorting robot based on improved DBO and multi-objective model
FU Mingdi, LI Zhong, WANG Qianru, and ZHAO Fei
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60146
［Objective］ To enhance the operational efficiency and stability of Delta robots in food automation sorting systems.［Methods］ Based on an analysis of food automation sorting systems,a Delta robot sorting strategy combining machine vision,a multi -objective model,and an improved dung beetle optimizer algorithm was proposed.Machine vision was used to obtain real -time food position data,and a sorting optimization model was established with the goal of achieving the optimal balance between running path efficiency and stability.The model was solved using an improved mantis optimization algorithm,and the performance of the proposed method was experimentally verified.［Results］］ Compared with conventional methods,the proposed method achieved a faster average sorting speed and lower end vibration impact,with an average sorting speed of <0.60 pieces/s and an average end acceleration of <16 m/s2.［Conclusion］ The integration of machine vision,a multi -objective model,and intelligent algorithms can effectively improve the sorting efficiency and stability of Delta robots.
Design of cam-linkage combined mechanism based on Fourier series
TAN Rongdeng, YANG Hongfei, LI Wenyuan, HE Bing, SHA Yulong, ZHANG Zijun, and PENG Zijie
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60001
［Objective］ To enhance the motion smoothness and reliability of cam -linkage combined mechanisms under high -speed operating conditions and to investigate a cam profile design method based on Fourier series.［Methods］ This study derives the motion law expression of a cam -linkage combined mechanism through the Fourier series expansion theory and analyzes the influence of initial parameters on motion characteristics.Taking the lifting mechanism of packaging machinery as an example,the study employs MATLAB for cam profile curve design based on Fourier series and validates the basic dimensions and motion and dynamic performance of the cam.［Results］］ When the Fourier series expansion order k is 15,motion accuracy and acceleration fluctuations can be effectively balanced.The designed cam profile curve is continuous and impact -free with a maximum pressure angle of 41.39° and a minimum curvature radius of 5.42 mm.Both the velocity and acceleration curves meet the requirements for high -speed operation.［Conclusion］ The method simplifies the design process by applying Fourier series expansion with a single motion law,eliminating the complexity of segmented calculations.It significantly improves the stability and dynamic performance of cam -linkage mechanisms under high -speed conditions.引用格式：谭镕镫，杨宏飞，李文元，等.基于傅里叶级数的凸轮连杆组合机构设计 ［J］.食品与机械，2025，41（3）：94-99.C itation:TAN Rongdeng,YANG Hongfei,LI Wenyuan,et al.Design of cam-linkage combined mechanism based on Fourier series [J].Food & Machinery,2025,41(3):94-99.|
A method for detecting quality defects of crayfish based on YOLO-HDR
WANG Shuqing, CHEN Kaiyuan, ZHOU Miao, and FAN Bogan
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80598
［Objective］ This study aims to address the problems of single methods,low efficiency,and high costs of the quality inspection of crayfish in industrial processing.［Methods］ A YOLO -HDR -based lightweight neural network model was proposed.The PP -HGNetv 2 model was employed to design a new YOLOv 8 backbone network,and the lightweight modules of HGstem and DWConv were introduced to reconstruct the network.The dynamic convolution block and other lightweight convolutions (GhostConv and RepConv ) in the official library were used to redesign the HGBlock of the new backbone network.The dynamic high -performance network modules (DynamicHGBlock,RepHGBlock,and GhostHGBlock ) were obtained to improve HGBlock and the feature expression of the network.The C2f module of the original neck network was improved by the repeated cross -stage local edge -preserving attention network RepNCSPELAN 4 to address the performance degradation caused by the lightweight network.［Results］］ The accuracy and average precision of the improved model reached 92.8% and 95.9%,respectively,which were 3.5% and 1.9% higher than those of the original model and better than those of other comparative target detection algorithms.The number of parameters and model size of the improved model were reduced by 17.7% and 16.2%,respectively,compared with those of the original YOLOv 8n model,and the amount of computation was reduced by 19.8%.［Conclusion］ The method established in this study demonstrates improved detection performance under the dense occlusion noise background,enabling the quality inspection of crayfish in industrial processing in the complex background before frozen packaging.
Storage Transportation & Preservation
Optimization of elimination process of Aspergillus flavus on peanut surface through high voltage electric field cold plasma and its effect on peanut quality
LIU Huan, NASIRU Mustapha Muhammad, FENG Jin, SONG Jiangfeng, ZHU Hong, and LI Chunyang
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60177
［Objective］ To optimize the treatment parameters for eliminating Aspergillus flavus on peanut surface through high voltage electric field cold plasma (HVCP ) and analyze the effects on peanut quality.［Methods］ With sterilization rate as the indicator,the HVCP sterilization process parameters for eliminating Aspergillus flavus on peanut surface are optimized through a response surface test.The morphological changes of Aspergillus flavus spores before and after HVCP treatment are observed and compared,and the effects of HVCP treatment on the crude fat content,crude fatty acid value,crude protein content,and color of peanuts are analyzed.［Results］］ The optimized HVCP sterilization process parameters are as follows:treatment voltage of 122 kV,treatment time of 13.5 min,and treatment frequency of 56 Hz.Under these conditions,the sterilization rate reaches 99.56%.The morphology of Aspergillus flavus spores change significantly compared with the untreated group.Furthermore,the treatment method does not significantly change the crude fat and crude protein content 引用格式：刘欢，NASIRU Mustapha Muhammad，冯进，等.花生表面黄曲霉高压电场低温等离子体消杀工艺优化及对花生品质的影响［J］.食品与机械，2025，41（3）：108-115.C itation:LIU Huan,NASIRU Mustapha Muhammad,FENG Jin,et al.Optimization of elimination process of Aspergillus flavus on peanut surface through high voltage electric field cold plasma and its effect on peanut quality [J].Food & Machinery,2025,41(3):108-115.|of peanuts,but it significantly reduces the fatty acid value and improves the color brightness of the peanuts.［Conclusion］ HVCP can effectively eliminate Aspergillus flavus on the surface of peanuts,and it can also improve the color brightness and reduce the fatty acid value of peanuts,without any influence on the quality and safety.
Analysis of difference in storability and flavor of yellow peaches with different maturities at non-chilling injury temperatures
ZHOU Xun, ZHOU Huijuan, HUANG Lingxiang, YE Zhengwen, SU Mingshen, DU Jihong, ZHANG Xianan, LI Xiongwei, and ZHANG Minghao
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80683
［Objective］ To study the flavor changes of yellow peaches with different maturities at non -chilling injury temperatures (12~15 ℃),as well as to determine the quality deterioration point and safe storage period.［Methods］ Using 70%-,80%- and 90%-ripened "Jinxiu" yellow peaches as materials,this paper studies the changes in the weight loss rate,rotting rate,firmness,soluble solids,sugar,acid and electronic nose sensor response values of the peaches under the temperature of 12~15 ℃ and relative humidity of 85%~90%,and carries 引用格式：周讯，周慧娟，黄灵湘，等.不同成熟度黄桃非冷害温度下耐贮性及风味差异性分析 ［J］.食品与机械，2025，41（3）：116-125.C itation:ZHOU Xun,ZHOU Huijuan,HUANG Lingxiang,et al.Analysis of difference in storability and flavor of yellow peaches with different maturities at non-chilling injury temperatures [J].Food & Machinery,2025,41(3):116-125.|out the correlation analysis of maturities,storage time and key quality indexes.［Results］］ The rotting rate of 70%-ripened peaches on the 25th day is only 5%,significantly lower (P<0.05) than that of 80%-ripened peaches on the 15th day and 90%-ripened peaches on the 5th day.The firmness of 70%-ripened peaches stored for 15~20 days is equivalent to that of 80%-ripened peaches stored for 10 days and 90%-ripened peaches stored for 5 days.The sucrose content of 90%-ripened peaches peaks on the 10th day,which is 5 days earlier than 80%- and 90%-ripened peaches.The sucrose content of 80%-ripened peaches stored for 15~25 days is significantly higher than that of 90%-ripened peaches.Under a storage period of 0~20 days,the sorbitol content of 70%- and 80%-ripened peaches is significantly higher than that of 90%-ripened peaches (P<0.05).In the entire storage period,the content of malic acid and citric acid in 70%-ripened peaches is significantly higher than that in 80%- and 90%-peaches.The electronic nose sensor response values of all three groups of peaches at 0,10,and 25 days can be completely distinguished,and day 10 and day 25 are the key time points for the metabolism of volatile substances in peaches.Storage time and picking maturity have a certain regulatory effect on the fruit rotting rate,firmness with peel,flesh tissue firmness,sugar and acid content,and electronic nose sensor response values.Among these,sorbitol is significantly correlated with fruit firmness,sucrose,malic acid,and electronic nose sensor response values,and hydrogen sulfide -related volatile substances are easily affected by storage time,fruit firmness,and sugar and acid content ［Conclusion］ At 12~15 ℃,the safe storage period of 70%-,80%- and 90%-ripened peaches are 15~20,10~15 and 5 days respectively.
Effects of maturity on appearance characteristics , bioactive components , and antioxidant capacity of blueberry fruits
XIONG Ying, SHU Man, OU Guangmei, WU Sizheng, and YU Lin
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80654
［Objective］ To determine the optimal harvesting period for blueberry fruits.［Methods］ Seven blueberry cultivars,Bluegold,Homebell,Emerald,Brightwell,Jewelry,Legacy,and O'Neal,were used as research subjects to evaluate the appearance and bioactive components of blueberry fruits at different stages of maturation.［Results］］ During maturation,the weight of blueberry fruits expanded from 0.58~1.05 g to 1.40~3.00 g.The content of total phenols and total flavonoids fluctuated considerably,while the total anthocyanins content steadily increased to 71.44~275.33 mg/ 100 g FW.Fully ripe blueberry fruits demonstrated the highest DPPH and ABTS free radical scavenging capacity and iron ion reduction ability.The composition and content of anthocyanins in the fruits were greatly influenced by the maturation stage.Delphinidin and malvidin were the predominant pigments in fully ripe blueberries,accounting for 50.62%~77.33% of the total pigment content.［Conclusion］ The optimal harvesting period for blueberry fruits is when they are fully ripe,as this is when the bioactive component content is highest,offering the best health benefits.The next best period is during the transition from purple -red to purple -black,when the health benefits are slightly lower than those of fully ripe fruits.
Nutrition & Activities
Effects of five different processing methods on functional components , in vitro antioxidant ability , and antibacterial activities of Penthorum chinense Pursh
LIANG Hongchun, XIA Chen, DENG Junlin, YU Manyou, LIU Gang, and XIANG Zhuoya
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80559
［Objective］ To elucidate the effects of processing methods on the components and functions of Penthorum chinense Pursh,and to provide a theoretical foundation for the development of new products.［Methods］ This study compares the effects of five distinct processing methods -cleansing,wine -processing,vinegar -processing,salt-processing,and ginger -processing -on the functional components,in vitro antioxidant activity,and antibacterial activity of Penthorum chinense Pursh.To be specific,the differences in functional components before and after processing are analyzed,the in vitro antioxidant activity is measured using DPPH and ABTS＋ radical scavenging models,and the antibacterial effects of the processed medicine against Escherichia coli,Staphylococcus aureus,Salmonella paratyphi B,and 向卓亚（1994—），女，四川省农业科学院农产品加工研究所 （四川省农业科学院食物与营养健康研究所 ）助理研究员，硕士。E-mail：2462526735 @qq.com引用格式：梁红春，夏陈，邓俊琳，等.5种处理方法对赶黄草功效成分、体外抗氧化性和抑菌活性的影响 ［J］.食品与机械，2025，41（3）：134-141.C itation:LIANG Hongchun,XIA Chen,DENG Junlin,et al.Effects of five different processing methods on functional components,in vitro antioxidant ability,and antibacterial activities of Penthorum chinense Pursh [J].Food & Machinery,2025,41(3):134-141.|Salmonella enteritidis are evaluated.［Results］］ The Penthorum chinense Pursh subjected to the cleansing process has a significantly higher content of total flavonoids and total polyphenols than those treated with other methods (P<0.05),followed by those treated by salt -processing and wine -processing,with vinegar -processed samples showing the lowest levels.The wine -processed Penthorum chinense Pursh exhibits the strongest antibacterial activity against Escherichia coli,Staphylococcus aureus,and Salmonella Enteritidis,while the salt -processed samples show the weakest activity.In terms of antioxidant capacity,the wine -processed Penthorum chinense Pursh demonstrates the highest scavenging ability against DPPH and ABTS+ radicals,with IC50 values of 33.52 and 35.86 μg/mL,respectively.Conversely,the vinegar -processed samples exhibit the weakest scavenging ability against DPPH and ABTS+ radicals,with IC50 values of 43.90 and 54.87 μg/mL,respectively.The primary active components responsible for the scavenging of DPPH and ABTS+ radicals in Penthorum chinense Pursh are identified as gallic acid,kaempferol -3-O-rutinoside,pinocembrin,and rutin.［Conclusion］ Wine -processing is identified as the optimal treatment method for Penthorum chinense Pursh.
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80197
［Objective］ This study aimed to optimize the purification process of flavonoids from Phallus impudicus and explore its anti -fatigue effect,and develop potential anti -fatigue products.［Methods］ The purification process of flavonoids from P.impudicus was optimized using single factor and response surface methodology,and the effect of purified flavonoids from P.impudicus on exercise endurance in mice was studied.［Results］］ Compared with AB -8,HP-20,and D 101,the PVPP had the highest adsorption rate for flavonoids from P.impudicus,and the optimal purification process was as follows:the concentration of crude extract of flavonoids from P.impudicus was 3.2 g/L,the concentration of ethanol elution solution was 56%,the elution flow rate was 28 mL/min,and the elution volume was 2 times the column volume.Purified flavone,i.e.(92.05±1.05)%,effectively prolonged the weight -bearing swimming time of mice,reduce the contents of serum lactic acid,blood urea nitrogen,creatine kinase,malonaldehyde and serum urea,and increased the contents of serum lactate dehydrogenase,total antioxidant capacity,glutathione peroxidase,liver glycogen and muscle glycogen in mice.［Conclusion］ PVPP was an excellent new medium for purifying flavonoids.Purified flavonoids from P.impudicus could alleviate fatigue and enhance endurance by changing biochemical indicators,enhancing glycogen storage capacity,and antioxidant capacity.Flavonoids from P.impudicus could be used as a functional food additive.
Anti-inflammatory active ingredients and mechanisms of action of Lycii fructus
SHI Xiaofei
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80952
［Objective］ To explore the anti -inflammatory active ingredients and mechanisms of action of Lycii fructus.［Methods］ Network pharmacology and molecular docking techniques were used to screen the main components and targets of Lycii fructus with anti -inflammatory effects.Combined with cell experiments,the anti -inflammatory activity of Lycii fructus extract was evaluated using the RAW 264.7 inflammatory cell model.The Pearson correlation coefficient method was used to analyze the correlation between the main components and inflammatory factors.［Results］］ A total of 34 main components and 123 common target genes of Lycii fructus were screened through online databases such as TCMSP,Uniprot,and OMIM.Core targets,including IL-6,TP53,JUN,TNF,AKT 1,and IL1B,were identified through the protein -protein interaction network.Key components such as quercetin,β-sitosterol,daidzein,stigmasterol,and atropine were obtained from "drug -component -target" network.KEGG pathway enrichment analysis revealed cancer signaling pathway,lipid signaling pathway,and atherosclerosis signaling pathway.Molecular docking results showed that β-sitosterol and stigmasterol exhibited relatively low binding energies and strong affinities with key targets.Cell experiments further confirmed a negative correlation between the concentrations of quercetin,β-sitosterol,and stigmasterol in Lycii fructus extract and the production of inflammatory factors TNF -α,IL-6,and IL -1β.［Conclusion］ The potential anti -inflammatory active ingredients in Lycii fructus are quercetin,β-sitosterol,and stigmasterol,which may exert anti -inflammatory effects by regulating core targets such as AKT 1 and IL1B.
Purification of polyphenols from distiller's grains and its antioxidant activity in vitro
YAN Junling, ZHENG Jia, ZHANG Weijian, LI Mao, ZHAO Jiawei, and QIN fengyang
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80701
［Objective］ To purify and enrich the distiller's grain polyphenols (DGPs ) with good antioxidant activity.［Methods］ Organic solvent extraction combined with macroporous adsorption resin was used to enrich and recover DGPs from the distiller's grains deep eutectic solvent (DES ) extraction solution.The purity and antioxidant activity of the purified products were determined.Extraction solvents and resin types were screened,and adsorption kinetics,isotherms,and thermodynamics were used to explain the adsorption mechanism.The optimal process conditions were determined.The in vitro antioxidant activity of the polyphenols was evaluated by measuring their ability to scavenge 1,1-diphenyl -2-trinitrophenylhydrazine (DPPH ) free radicals and 2,2'-azino -bis(3-ethylbenzothiazoline -6-sulfonic acid ) diammonium salt (ABTS ) free radicals.［Results］］ Dichloromethane was the most suitable extraction solvent,with a polyphenol recovery rate of 90.83% when the ratio of dichloromethane to DES was 2∶1.The best resin for purifying DGPs was DM 130,with an adsorption rate of 78.70%.The adsorption of DGPs by DM 130 resin conformed to pseudo -second -order kinetics and the Langmuir adsorption model,indicating that the process is spontaneous and exothermic.The optimal purification conditions with DM 130 resin were a sample solution pH of 5,a sample concentration of 0.8 mg/mL,a flow rate of 2 BV/h,a sample volume of 3.4 BV,and elution with 60% ethanol at a flow rate of 引用格式：晏俊玲，郑佳，张伟建，等.酒糟多酚类物质纯化及体外抗氧化活性研究 ［J］.食品与机械，2025，41（3）：161-170.C itation:YAN Junling,ZHENG Jia,ZHANG Weijian,et al.Purification of polyphenols from distiller's grains and its antioxidant activity in vitro [J].Food & Machinery,2025,41(3):161-170.3 BV/h and an elution volume of 6.9 BV.The overall recovery rate of DGPs from the distiller's grains DES extraction solution after dichloromethane extraction and DM 130 resin adsorption was 88.90%,with polyphenol purity increasing from 2.11% to 16.05%.Seven phenolic compounds were detected in the purified product,with ferulic acid being the most abundant.The IC50 values for scavenging DPPH and ABTS+ free radicals were 0.080 4 mg/mL and 0.185 0 mg/mL,respectively.［Conclusion］ The purification method for the DGPs established in this study is effective and feasible,and the enriched DGPs exhibit good antioxidant activity.
Purification process and antioxidant activity in vitro of polysaccharides from safflower
ZHANG Xinxin and WANG Fuling
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80292
［Objective］ This study aimed to extract Safflower polysaccharides (SPS) via water extraction and alcohol precipitation method,and to analyze their structural characteristics and antioxidant activity in vitro.［Methods］ SPS was separated into three fractions -SPS-A,SPS-B and SPS -C using DEAE -52 ion exchange and Sephadex G -200 gel chromatography.Structural properties were analyzed through UV -vis scanning and infrared spectroscopy.The antioxidant activity of SPS -A was assessed through DPPH radical scavenging and ferric reducing antioxidant power (FRAP ) assays.［Results］］ The polysaccharide contents of SPS -A,SPS -B and SPS -C was 89.75%,90.37%,90.22%,respectively.The samples did not contain protein or nucleic acid substances.It is speculated that SPS -A,SPS -B and SPS -C were β-type pyran ring structures.The IC50 value of SPS -A for scavenging DPPH free radicals was 0.35 mg/mL,and the total antioxidant capacity of Fe3+ (FRAP ) was 411.58 μmol/L FeSO4.［Conclusion］ The papain -Sevag method was the most effective for deproteinization of crude polysaccharides. Safflower polysaccharide,characterized by β-type pyranose ring structures,demonstrated significant antioxidant potential,which can be enhanced by increasing polysaccharide concentration.Optimizing separation and purification processes could improve sample yield and support large -scale production.SPS holds promise as a novel antioxidant for pharmaceutical and functional food applications.
Development & Application
Optimization of supercritical CO2 extraction process for aroma compounds in green tea and composition analysis
LI Guangcai, LU Xiaoshuang, ZHANG Mengcong, LIU Ailing, LIU Zhonghua, and ZHANG Sheng
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60002
［Objective］ To optimize the supercritical CO2 extraction process of green tea and clarify its aroma quality characteristics.［Methods］ Yunnan Pu'er sun -dried green tea is used as the experimental material,and a single -factor experiment combined with response surface design is used to optimize the supercritical CO2 extraction process,so as to obtain the best process for extracting the aroma substances of green tea.The aroma compounds in supercritical CO2 extract of green tea are identified by solid -phase microextraction -full two-dimensional gas chromatography -time -of-flight mass spectrometry (SPME -GC×GC-QTOF -MS),odor activity value (OAV ),and gas chromatography -olfactometry (GC-O).［Results］］ The optimum process parameters are obtained as pressure of 21 MPa,extraction temperature of 50 ℃,extraction time of 2 h,CO2 flow rate of 21 L/h,and entrainer addition of 160 mL,and the extraction yield reaches 引用格式：李光彩，陆小双，张孟聪，等.超临界 CO2萃取绿茶香气成分工艺优化及物质分析 ［J］.食品与机械，2025，41（3）：177-186.C itation:LI Guangcai,LU Xiaoshuang,ZHANG Mengcong,et al.Optimization of supercritical CO2 extraction process for aroma compounds in green tea and composition analysis [J].Food & Machinery,2025,41(3):177-186.1.076 8% under such conditions.The supercritical extract of green tea is analyzed for identification of aroma compounds,and 81 aroma compounds are detected,including alcohols,terpenes,hydrocarbons,and esters,among which the content of alcohols is highest.Twenty -nine major aroma compounds with OAV values >1 are screened out,and 11 key aroma compounds such as geraniol and β-ionone are further identified by GC -O,which impart floral and sweet flavors to the supercritical extract of green tea.［Conclusion］ Eleven key aroma compounds,including geraniol,with different fragrance types,make significant contributions to the formation of the aroma in the supercritical extract of Yunnan Pu'er sun -dried green tea.
Effects of drying methods on functional components and properties of Tainong mango powder
HU Fangyang, LIU Caihua, HE Lingling, PEI Yanhui, ZHANG Dexiang, and ZHU Zhengjie
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80621
［Objective］ To explore the effects of different drying methods on the functional properties of mango powder.［Methods］ Mango peel,mango sarcocarp,and mango pit powder are prepared by hot air drying,vacuum drying,and far infrared drying,and their particle morphology,content of functional components,and functional properties are determined.［Results］］ The content of functional components such as dietary fiber,flavonoids,and total phenols in mango peel and mango pit are higher than that in mango sarcocarp,which is more than 4 times higher than that in mango sarcocarp.There is no significant difference among the three drying methods for the same part.Mango powder has good water holding capacity (2.43~4.24 g/g) and oil holding capacity (1.69~2.01 g/g).The maximum water holding capacity of gel formed by heating can reach 7.58 g/g,and the water separation of gel shrinkage decreases with the increase in freeze -thaw cycles.The processing properties of vacuum -dried mango powder are relatively poor,but its antioxidant capacity is the strongest.［Conclusion］ The content of dietary fiber,flavonoids,total phenols,and other functional components in mango peel,mango sarcocarp,and mango pit powder is not significantly different under the three drying methods.However,since vacuum drying is anaerobic and has a long drying time,the mango powder has relatively poor functional properties and higher antioxidant activities.
Effects of five drying methods on the drying characteristics and quality of peanuts
XIE Yongkang, WANG Xi, JU Haoyu, WANG Weina, and WANG Xiaodong
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80722
［Objective］ To determine the appropriate mechanical drying technology for peanuts.［Methods］ Fresh peanuts were used as raw materials.The effects of heat pump drying (HPD ),far infrared drying (FID),electric heating drying (EHD ),far infrared combined heat pump drying (FI-HPD ),and natural drying (ND) on drying time,unit energy consumption,drying rate,nutritional quality,color,texture,and germination rate were compared and analyzed.［Results］］ During the four mechanical drying methods,the moisture ratio and drying rate of peanuts decreased with the prolongation of drying time,and the drying process was a falling -rate drying phase.Among these,the FI -HPD group had the shortest drying time and the lowest unit energy consumption.The drying method significantly affected the content of protein,oleic acid,and linoleic acid (P<0.05),but had no significant effect on fat content.After the four mechanical drying methods,the protein content in peanuts was higher and the oleic acid content was lower in the EHD and FI -HPD groups.The drying method also significantly affected the color,hardness,and adhesion of peanuts (P<0.05).After mechanical drying,the acid value was 0.75~2.00 mg/g,and the peroxide value was 0.03~0.14 mg/g,both conforming to national standards.After the four mechanical drying methods,the germination index of peanuts decreased to some extent,with the FI -HPD group showing the greatest reduction in germination rate and germination 引用格式：谢永康，王茜，巨浩羽，等.5种干燥方式对花生干燥特性及品质的影响 ［J］.食品与机械，2025，41（3）：197-203.C itation:XIE Yongkang,WANG Xi,JU Haoyu,et al.Effects of five drying methods on the drying characteristics and quality of peanuts [J].Food & Machinery,2025,41(3):197-203.potential.The germination index of the HPD and FID groups was higher than 90%.［Conclusion］ FI-HPD is suitable for the drying processing of edible peanuts,while HPD and EHD are suitable for the drying processing of peanut seeds.
Advances
Research progress on microbial inactivation in food induced by magnetic fields
XIAO Jin, YANG Na, ZHENG Panxi, XU Xueming, and YANG Ruijin
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80823
As a novel non -thermal sterilization technology,the magnetic field has attracted much attention due to its strong penetrability and green and safe characteristics.Oscillating magnetic fields can effectively eliminate microorganisms and prolong the shelf life of food while maintaining the nutritional properties of food,and static magnetic fields have also shown great potential in inhibiting the growth of microorganisms in food.However,the mechanisms of inhibition and inactivation of microorganisms in food by different types of magnetic fields have not been systematically elaborated and analyzed.Therefore,this paper reviews the research progress of magnetic fields in eliminating and inhibiting microorganisms in food,encompassing the perspectives of mechanisms of action and application scenarios,and discusses the prospects and challenges faced by this technology.
Advances in indirect detection techniques of total fluorine content in food packaging materials
WANG Yihan, FENG Tao, WANG Bing, CAO Bowei, WANG Jing, LI Ziyi, and HUANG Zhigang
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60023
The technical characteristics of various fluorine content detection methods in recent years are summarized,with three dimensions focused on,namely,detection principle,technical characteristics,and application status,to comprehensively describe domestic and international indirect detection techniques of total fluorine content in food packaging materials.The existing detection methods are sorted out according to the two links of sample pre -treatment and fluorine content determination,and the technical parameters and application scenarios are compared.In addition,key parameters of fluorine content detection techniques are analyzed and evaluated,such as accuracy,precision,stability,detection time,and cost -effectiveness.Suggestions are put forward for further improvement and optimization of the techniques.
Research progress on oleogel preparation and application in food
QU Yanfeng, LIU Ruoming, KONG Zhen, PEI Runan, and ZHANG Xiaohong
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81097
As one of the widely recognized semi -solid plastic fat substitutes,oleogel can be used to replace food products,such as margarine and shortening oil,that contain high levels of saturated fatty acids (SFAs ) and trans fatty acids (TFAs ).This paper illustrates four methods for oleogel preparation,including direct dispersion.Besides,the paper presents the characteristics of various gelling agents for oleogels,along with the research status and progress of oleogel application in the food industry.Finally,this paper puts forward prospective outlooks for oleogel applications in food.
Research progress on the extraction , purification , structure , and bioactivity of polysaccharides from Camellia nitidissima Chi
ZHU Furong, CHENG Zhong, TANG Yingtong, XU Haiyan, and LIANG Siqi
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80691
Camellia nitidissima Chi polysaccharide is a natural polymer compound with multiple biological activities,including significant antioxidant,antibacterial,and hypoglycemic effects,which has attracted considerable attention.However,research on C.nitidissima Chi polysaccharides still faces issues such as a limited range of extraction methods,insufficient studies on separation and purification,and structural characterization focused mainly on primary structure.This paper provides a systematic review of the current research on C.nitidissima Chi polysaccharides,covering extraction processes,separation and purification,structural characterization,and biological properties,while also discussing future research directions.
Packaging & Design
Suzhou craft and its application in Suzhou specialty food packaging design
LUO Zhenchun
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60037
Suzhou craft is characterized by elegance,nature,delicacy,and subtlety,which matches the cultural connotation of Suzhou specialty food and the upgrading demand for packaging design.The research focus is on the stylized expression,form simulation,direct application,integrated design,imagery expression,and spatial transformation of Suzhou craft in specialty food packaging design.The methods and paths of Suzhou craft applied to specialty food packaging design are summarized to promote the development of Suzhou specialty food packaging design.
Imagery of traditional Chinese colors and their application in food packaging design
ZHANG Yu
Date posted: 4-25-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.60080
Color systems in Eastern and Western cultures show marked differences due to their distinct cultural backgrounds.Starting from the emotional color perception of Chinese people,this paper takes the imagistic expression of colors as the entry point.Drawing on the research results of the cognitive study of the Chinese people's emotional color perception conducted by Tsinghua University,it expounds on the aesthetic value and philosophical connotations embedded in the imagery of traditional Chinese colors.Through practical examples,it analyzes the application value and design principles of traditional Chinese colors in food packaging design.
