Volume 41, Issue 5 (2025)
Frontier View
Status of persistent organic pollutant of brominated flame retardant HBCD in daily diet and its potential health risks
ZHAO Zirui, JI Hainan, ZHAO Chan, SHEN Guolin, and ZHANG Mengling
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80171
Hexabromocyclododecane (HBCD ) is a brominated flame retardant widely used in flame retardant for various industrial and consumer products.Due to its high biotoxicity,bioaccumulation,pollution persistence,and long -range transport capacity,HBCD has been included in the Stockholm Convention list of persistent organic pollutants (POPs ) and is being phased out globally.In this paper,the contamination of HBCD,additive brominated flame retardants,in daily diet and the characteristics of HBCD absorption and metabolism in the body are briefly described.Then,the evaluation of HBCD exposure toxicity by bioinformatics,in vitro primary cell models,and cell line models are reviewed.Subsequently,the effects of HBCD intervention on the toxicology of zebrafish models,mouse models,and rat models in vivo are compared.Finally,the total dietary exposure and breast milk exposure in the HBCD population are analyzed.
Exploration on hypoglycemic mechanism of components in Guangdong finger citron based on network pharmacology and molecular docking
MA Wencong, WU Yuxiao, ZHONG Cheng, and ZHOU Aimei
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80880
［Objective］ To study the potential targets of hypoglycemic effects of components in Guangdong Finger Citron (GFC ) based on network pharmacology.［Methods］ Genes associated with type 2 diabetes mellitus (T2DM) and hyperglycemia are screened using the TTD,DrugBank,OMIM,and DisGeNET databases.Active components of GFC are collected from literature,and potential targets are predicted using the Swiss database.Based on this,key proteins are then identified through the STRING database,and a "disease -active -component -target -pathway" network was constructed using Cytoscape 3.7.1.Functional annotation is further carried out by performing gene ontology (GO) enrichment and Kyoto Encyclopedia of Genes and Genomes (KEGG ) pathway enrichment analyses through the DAVID 6.8 database.Finally,molecular docking of the active components of GFC with key targets was performed using AutoDock Vina.［Results］ Through network pharmacology,a total of 551 relevant targets were identified by intersecting the GFC components with disease targets.A "component -target -disease" network is constructed,and the interactions between disease -related proteins are analyzed.The top 10 引用格式：马文聪，吴宇箫，钟诚，等.基于网络药理学和分子对接探究广佛手成分的降血糖作用机制 ［J］.食品与机械，2025，41（5）：10-18.C itation:MA Wencong,WU Yuxiao,ZHONG Cheng,et al.Exploration on hypoglycemic mechanism of components in Guangdong finger citron based on network pharmacology and molecular docking [J].Food & Machinery,2025,41(5):10-18.|components and targets are ranked based on their Degree values.KEGG pathway enrichment analysis reveals three signaling pathways related to hypoglycemic effects.Two main GFC components associated with hypoglycemic effects are identified:byakangelicol and 6,6',7,7'-tetramethoxy -3,3'-biscoumarin.Three related targets (HSP 90AA1,PIK3CA,and PIK3CD) and associated pathways (PI3K-Akt signaling pathway,insulin resistance,and HIF -1 signaling pathway ) are also identified.Molecular docking of the obtained targets with pathways show that byakangelicol has binding energies of -32.6 and -34.7 kJ/mol with HSP 90AA1 and PIK3CA,respectively,while 6',7,7'-tetramethoxy -3,3'-biscoumarin has binding energies of -35.1 and -37.6 kJ/mol with PIK3CD and PIK3CA,respectively.［Conclusion］ It is speculated that byakangelicol and 6,6',7,7'-tetramethoxy -3,3'-biscoumarin are the main components of GFC for hypoglycemic effects.These components may act by targeting HSP 90AA1,PIK3CA,PIK 3CD,and other targets to regulate biological processes such as the PI 3K-Akt signaling pathway,insulin resistance,and HIF -1 signaling pathway.
Fundamental Research
Construction and application of magnetic core-shell structure SO42-/Fe3O4@Al2O3-TiO2 catalyst
HUANG Yufei and ZHENG Jianxian
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80275
［Objective］ To develop a magnetic solid superacid catalyst for the synthesis of ascorbyl palmitate via an SO42-/Fe3O4@Al2O3-TiO2 system,addressing the separation difficulties,substrate oxidation,and pollution issues associated with the traditional concentrated sulfuric acid method.［Methods］ SO42-/Fe3O4@Al2O3-TiO2 is prepared by a co -precipitation -sol-gel method.The catalyst is characterized by the Hammett indicator method,NH3-TPD,and VSM.Single -factor experiments are used to verify the catalytic activity of the catalyst for ascorbyl palmitate synthesis and optimize reaction parameters.The stability of the catalyst is further evaluated by recycling tests.［Results］ The results show that SO42-/Fe3O4@Al2O3-TiO2 exhibits superacidic properties (Hammett acidity function H0<−13.75) and high magnetic responsiveness (47.08 emu/g ).Under the optimized conditions (molar ratio of palmitic acid to ascorbic acid of 6:5,reaction temperature of 70 ℃,catalyst mass fraction of 7%,reaction time of 11 h),the yield of ascorbyl palmitate reaches 61.45% (purity 98.58%).After five cycles,the yield of ascorbyl palmitate remains above 50%,with high magnetic separation performance >20 emu/g ).［Conclusion］ The prepared solid superacid catalyst SO42-/Fe3O4@Al2O3-TiO2 demonstrates good stability,recyclability,and catalytic activity in esterification.
Immobilization of bromelain on Fe3O4-SA/CS microspheres and its enzymatic properties
WANG Dan, GENG Lijing, HUANG Wei, FU Hang, and LIU Xiaoyu
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80912
［Objective］ To improve the immobilization technology of bromelain which has poor stability to enhance its utilization,stability,and storage performance.［Methods］ The preparation process of magnetic chitosan/sodium alginate immobilized bromelain (Fe3O4-SA/CS -Br) is optimized by the response surface methodology.The Fe3O4-SA/CS -Br is characterized and its Km value,operational stability,thermal stability,storage stability,and application effectiveness are determined.［Results］ The optimal preparation conditions for Fe3O4-SA/CS -Br are as follows:mchitosan∶msodium alginate ratio of 1∶4,Fe3O4 mass concentration of 10 mg/mL,CaCl2 mass concentration of 32 mg/mL,immobilization time of 106 min,pH value of 7.0,and enzyme mass concentration of 1.0 mg/mL.According to the results from scanning electron microscopy,infrared spectrum,and X -ray diffraction spectrum,the main functional groups of bromelain are successfully immobilized on Fe3O4-chitosan/sodium alginate (Fe3O4-SA/CS ) microspheres.The affinity of bromelain for the substrate is enhanced after immobilization.引用格式：王丹，耿丽晶，黄薇，等.Fe3O4-SA/CS 微球固定菠萝蛋白酶及其酶学性质研究 ［J］.食品与机械，2025，41（5）：27-35.C itation:WANG Dan,GENG Lijing,HUANG Wei,et al.Immobilization of bromelain on Fe3O4-SA/CS microspheres and its enzymatic properties [J].Food & Machinery,2025,41(5):27-35.［Conclusion］ Fe3O4-SA/CS -Br can effectively enhance the stability of bromelain.
Aging acceleration effect of electron beam irradiation on Luzhou-flavor Baijiu using electronic nose and electronic tongue
ZHENG Qi, TIAN Wenhui, YUE Ling, YAN Weiqiang, CHEN Zhijun, ZHANG Yanyan, and KONG Qiulian
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80694
［Objective］ To clarify the aging acceleration effect of electron beam irradiation on Luzhou -flavor Baijiu.［Methods］ The effects of 0~8 kGy electron beam irradiation on the aroma and taste of newly produced Luzhou -flavor Baijiu were studied using electronic nose and electronic tongue technologies.Aged Baijiu (1~3 years ) served as a control to analyze the changes in aroma and taste characteristics after treatment with the optimal irradiation dose.［Results］ Principal component analysis (PCA ) of the electronic nose and electronic tongue revealed clear separation of newly produced Luzhou -flavor Baijiu after irradiation with various doses of electron beams,indicating significant differences in aroma and taste profiles.A dose of 2 kGy was identified as the optimal irradiation dose for new Luzhou -flavor Baijiu.During storage,the aroma and taste profiles of the irradiated Baijiu gradually approached those of aged Baijiu.After 75 days of storage,the PCA distribution of the electronic tongue showed overlap between the irradiated Baijiu and the 3-year-old aged Baijiu,indicating similar taste profiles.［Conclusion］ Electron beam irradiation exhibits an aging acceleration effect on Luzhou -flavor Baijiu.
Stability and sensory evaluation of capsaicin emulsion based on oil unsaturation degrees
FAN Xinying, SU Wei, WANG Xinmiao, CHEN Jianshe, and HU Xiaoxue
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81215
［Objective］ To investigate the effect of oil phase unsaturation degree on the performance of capsaicin emulsion to optimize its application efficacy in food systems.［Methods］ Flaxseed oil (α-linolenic acid ),sunflower oil (linoleic acid ),and camellia oil (oleic acid ) are selected to construct the emulsion systems.The particle size distribution,zeta potential,microstructure,in vitro digestion stability,and sensory characteristics are systematically analyzed.［Results］ The camellia oil emulsion exhibits the largest value in average particle size of specific surface area,while the flaxseed oil emulsion demonstrates the smallest particle size and significantly higher absolute zeta potential values (P<0.01).Its compact interfacial structure maintains smaller particle sizes throughout the digestion process (P<0.01),ensuring the optimal protection of capsaicin.According to sensory evaluation,the flaxseed oil emulsion has the strongest spicy perception,potentially attributed to its high unsaturation degree.［Conclusion］ The findings demonstrated that the stability of capsaicin emulsions correlates with the unsaturation degree of the oil phase.Highly unsaturated fatty acids enhance emulsion stability by forming viscoelastic interfacial films.Flaxseed oil,with the highest unsaturation degree,produces emulsion with the smallest particle size,most uniform distribution,and best emulsion stability and pungency intensity.
Effects of oil content on dough and fermentation characteristics
LIANG Yongxia, LUO Wenyun, HUANG Zeyu, ZENG Zicong, and LI Dongming
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81112
［Objective］ To investigate the influence of oil content on the characteristics of dough made of flour with different qualities.［Methods］ Camellia oil and butter are used as raw materials,and incorporated into flour at different proportions (mass fractions of 0%,1%,2%,3%,and 4%,respectively ).The control group consists of flour without oil added.The properties of the dough are analyzed using the farinograph,viscosity analyzer,rheometer,and other instruments.［Results］ Compared with the control group,the water absorption capacity and wet gluten content of the dough significantly decrease (P<0.05),and the pasting and tensile properties of the dough are markedly altered (P<0.05) when the oil content reaches 4%.When the oil content is 3%,there is no significant change in the formation time or stabilization time of the dough,while the fermentation performance of the dough is notably enhanced.［Conclusion］ The addition of oil facilitates the formation and stabilization of the gluten network,enhances the stability of the dough,delays its aging process,and significantly improves its properties.These effects are more pronounced compared to those observed in the butter -supplemented group.
Safety & Inspection
Uncertainty evaluation for Cs- 137 in food by low-background α/β counter
SUN Gongming, LI Guanchao, HUANG Lingyu, LI Qiaoqin, and LI Meili
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80923
［Objective］ To improve the measurement accuracy of cesium -137 (Cs-137) content in food using low -background α/β measuring instruments.［Methods］ An uncertainty analysis model for measuring Cs -137 in food was established based on the second method in GB 14883.10-2016.The uncertainty components affecting the detection process were analyzed,the sources of uncertainty were explored,and the uncertainty was evaluated.［Results］ Through uncertainty analysis introduced by sample measurement,supervised source measurement,cesium recovery rate calibration,sample sampling,sample ash -to-fresh ratio,standard source calibration supervised source,and self -absorption coefficient calibration,the activity concentration of Cs -137 in food determined by the ammonium phosphomolybdate method was 1.44 Bq/kg,with an expanded uncertainty of 0.13 Bq/kg (k=2).［Conclusion］ The main factor affecting the uncertainty of Cs -137 measurement in food by low -background α/β measuring instruments is the uncertainty introduced during the sample measurement process,followed by the uncertainty introduced by the standard source calibration supervision source.
Determination of six human milk oligosaccharides in infant formula milk powder by ion chromatography
ZHANG Jiaqi, LI Yunxuan, WANG Lulu, ZHANG Shuifeng, PAN Xiangjie, SHI Yuanxu, and QUE Liming
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80913
［Objective］ To establish an ion chromatography method for the simultaneous determination of six human milk oligosaccharides (HMOs ) in infant formula powder.［Methods］ The samples were enzymatically hydrolyzed using fructanase.Gradient elution was performed with a mobile phase consisting of water,0.5 mol/L sodium hydroxide,and 0.3 mol/L sodium acetate.Separation was carried out on a Thermo Fisher CarboPac ™ PA1 Analytical Column,and detection was performed using ion chromatography with pulsed amperometric detection.［Results］ In milk powder,2'-fucosyllactose (2'-FL),3-fucosyllactose (3-FL),and lacto -N-tetraose (LNT ) showed good linearity within the range of 1~100 mg/L,while lacto -N-neotetraose (LNnT ),3'-sialyllactose (3'-SL),and 6'-sialyllactose (6'-SL) exhibited good linearity in the range of 0.5~50.0 mg/L,with correlation coefficients all greater than 0.999.The limit of detection (LOD ) for 2'-FL,LNnT,3-FL,and LNT was 10 mg/ 100 g,and the limit of quantification (LOQ ) was 30 mg/ 100 g.The LOD for 3'-SL and 6'-SL was 5 mg/ 100 g,and the LOQ was 15 mg/ 100 g.The average recoveries of the six HMOs at low,medium,and high concentrations ranged from 98.0% to 101.0%,with relative standard deviations (RSDs ) between 0.3% and 2.4%.In actual sample analysis,when the content of the six HMOs ranged from 0.1 to 10.0 g/kg,the RSDs were 0.5% to 9.4%.When the content ranged from 10 to 100 g/kg,the RSDs were 1.4% to 4.0%.［Conclusion］ The proposed method meets the requirements for routine analysis and is suitable for the determination of six HMOs in 引用格式：张嘉杞，李云萱，王璐璐，等.离子色谱法测定婴幼儿配方乳粉中 6种母乳寡聚糖 ［J］.食品与机械，2025，41（5）：64-70.C itation:ZHANG Jiaqi,LI Yunxuan,WANG Lulu,et al.Determination of six human milk oligosaccharides in infant formula milk powder by ion chromatography [J].Food & Machinery,2025,41(5):64-70.|various infant formula powders containing HMOs.
Milk adulteration detection method based on Raman spectroscopy and spatiotemporal attention networks
LIU Yanmei, ZHAO Baofeng, and MA Huilian
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60006
［Objective］ To enhance the milk adulteration detection accuracy.［Methods］ This study proposes a milk adulteration detection method by integrating Raman spectroscopy with a spatiotemporal attention network (STAN ).In the method,Raman spectroscopy is employed to extract molecular features,while STAN is applied to capture both temporal and spatial features,with a self -attention mechanism for further emphasizing critical information.［Results］ Compared with existing methods,the experimental method increases milk adulteration detection accuracy by an average of 4.5%,precision by about 5.8%,recall by 4.9%,and F1 score by 5.4%.［Conclusion］ The experimental method achieves high accuracy and robustness in milk adulteration detection,with strong potential for real -time detection and broad applicability.It can be utilized for online quality monitoring in milk production and regulatory processes and extended to adulteration detection in other foods.
Food Equipment & Intelligent Manufacturing
Design and test of flat grinding type germ-remained rice milling machine
REN Hongchen, XU Aidi, SUN Binghua, JIN Dehai, LI Jing, SUN Daming, and YAN Jingfeng
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80793
［Objective］ To address the challenges of retaining the germ in rice with remained germ,balancing nutrition,sensory qualities,and palatability.［Methods］ A technical design proposal for a flat grinding type germ -remained rice milling machine is introduced,which combines active grinding with a flat grinding belt and passive grinding with a flexible blade group.The milling process involves rolling and grinding the rice grains on a flat surface to achieve precise,layer -by-layer grinding.The approach employs multiple flexible processing stages combined with appropriate grinding to ensure a high germ -remained rate and good whiteness of the rice.Northeast China -produced japonica rice is used as the test material,with germ -remained rate and rice whiteness as the quality indicators in orthogonal experiments.［Results］ The optimal processing parameters for rice with remained germ are flat grinding belt speed of 8 m/s,rubber spring load of 548.8 N on the blade group,and three grinding times.The first time uses a 180 mesh flat grinding belt,and the second and third ones use a 240 mesh flat grinding belt.［Conclusion］ After applying the optimized process,the final product achieves a germ -remained rate of 89.9% and a whiteness of 40.1%.
Effect of electric steamer steaming parameters on the cooking quality of eggplant
ZHAO Wenyu, XU Yanshun, LI Yujing, FANG Kun, YAO Qing, and HE Xiaoyan
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80968
［Objective］ To evaluate the cooking quality of food based on its color characteristics.［Methods］ Using heating curves,color measurements,and anthocyanin content as evaluation indexes,the effect of steaming power,anaerobic environment,surface temperature change of eggplant,and steaming volume on the color of eggplant was investigated.［Results］ Eggplants steamed in a steamer pot had significantly better color compared to those steamed in a steam oven.The steaming power,volume,anaerobic environment,and surface temperature of the eggplant all affected its color and anthocyanin loss rate.As the steaming power increased and the steaming volume decreased,the anthocyanin loss rate decreased.The lowest anthocyanin loss rate of 44.27% occurred when the steaming power was 2 500 W.When the steaming volume was 2 L,the anthocyanin loss rate of the eggplant was 21.04%.In an anaerobic environment,the anthocyanin loss rate was only 12.72%.When the surface temperature of the eggplant skin reached above 80 ℃ during steaming,anthocyanin loss was more significant.［Conclusion］ Increasing steaming power,reducing steaming volume,and maintaining an anaerobic environment all help in retaining anthocyanins in the eggplant skin.
Automatic grading method of yellow peaches on food production line based on improved YOLOv 11 and GWO-ELM
PENG Yongjie, ZHAO Liangjun, and LONG Xuming
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60003
［Objective］ To improve the accuracy and efficiency of the automatic grading method for yellow peaches on the food production line ［Methods］ Based on the yellow peach automatic grading system (machine vision and hyperspectral technology ),a new method for automatic detection of yellow peach quality is proposed,which integrates an improved YOLOv 11 and an improved extreme learning machine (ELM ).External quality images are captured by a CMOS sensor camera,and defects are identified using the improved YOLOv 11 model.The external quality is determined by the fruit shape index and color.Internal quality is detected using a hyperspectral instrument,and after feature selection,the data is input into an ELM model optimized by an improved grey wolf algorithm to detect soluble solids and hardness as internal quality indicators.The yellow peach is graded based on both external and internal qualities.The performance of the method is verified through experiments.［Results］ The experimental method effectively detects both the internal and external qualities of yellow peaches on the food production line,with a high grading accuracy and efficiency,achieving a grading accuracy greater than 95.00% and an average grading time of less than 0.3 seconds.［Conclusion］ By combining machine vision,hyperspectral technology,and intelligent algorithms,rapid and non -destructive detection of food quality can be achieved.
Storage Transportation & Preservation
Image recognition algorithm for pork freshness based on YOLOv 8n
WANG Lian, LIU Jun, PI Jie, and WANG Daoying
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80882
［Objective］ To realize precise,swift,and non -invasive detection of pork freshness in large -scale cold meat industry chains based on computer vision technology.［Methods］ An image recognition algorithm for pork freshness is proposed based on YOLOv 8n.Various data augmentation methods are employed to enhance the pork feature extraction from images.The transfer learning experiment method is utilized,an appropriate optimizer is selected,and the training weights of the model are improved for higher accuracy in the final identification.Based on the YOLOv 8n image recognition algorithm,the improved YOLOv 8n-cls model is developed by data augmentation and optimizer improvement for the algorithm.［Results］ After transfer learning and improving the optimizer,the average recognition accuracy,recall rate,and mean average precision (mAP ) of pork freshness image recognition achieve 99.4%,83.8%,and 91.4%,respectively,at an image recognition frame rate of 149 Hz,demonstrating promising experimental outcomes.Following normalization training and ablation testing,the accuracy of pork freshness image recognition increases by 0.5% to reach 99%.［Conclusion］ The improved YOLOv 8n-cls model improves image recognition accuracy while maintaining requisite speed,meeting demands for pork freshness real -time detection,and recognizing in practical production settings.
Preparation process optimization and application of naringin-polysaccharide-protein composite preservative film
XU Di, LIU Xia, XIONG Yingzi, XIE Yutong, HU Yifei, and ZHENG Yawen
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80218
［Objective］ To optimize the processing parameters of naringin -polysaccharide -protein composite preservative film and to explore the slow release ability and preservation effect of the composite film.［Methods］ Polysaccharides and proteins are used as the substrate of the composite film,and the types,additions,and ratios of the substrate materials are optimized by the indicators of light transmittance,opacity,water vapor permeability (WVP ),and oxygen permeability (OP).On this basis,naringin (1%,3%,5%) is added to the base film to obtain naringin -polysaccharide -protein composite film.A preliminary study is conducted to analyze the slow -release effect and freshness preservation effect of the composite film on Longan.［Results］ When the polysaccharide is sodium carboxymethyl cellulose/pectin/chitosan (mass ratio of 1∶1∶2) with an addition of 1.8% and the protein is zein with an addition of 4%,the prepared composite film has a better barrier to ultraviolet rays,water vapor,and oxygen.The naringin in the film can be released slowly to some extent,which facilitates the antioxidant and antimicrobial effects of the composite film.In addition,naringin -polysaccharide -protein composite film can reduce the weight loss rate of Longan to a certain extent to maintain the freshness of the fruit.［Conclusion］ The prepared composite film has good physical properties,and the naringin provides functional potential (antioxidant,antimicrobial ),suggesting its applicability as edible composite preservative film.
Effects of repeated freezing-thawing on physicochemical properties and quality of freshwater silver carp bladder
HUANG Darong, FENG Rui, ZHONG Biluan, TIAN Jianxin, LIANG Jiehua, and ZHANG Yu
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81040
［Objective］ To investigate the effects of different freezing and thawing cycles on the physicochemical properties and quality of silver carp fish bladder.［Methods］ Fresh silver carp fish bladder was used as the research material.The trends of water retention,color difference,textural properties,basic nutrient content,and microstructure of the fish bladder were analyzed under different freezing -thawing cycles.［Results］ As the number of freeze -thaw cycles increased,the cooking swelling rate,brightness value,yellowness value,hardness,cohesion,adhesiveness,collagen content,and total protein content of the silver carp fish bladder all decreased significantly (P<0.05),with reductions of 45.52%,10.90%,48.99%,47.45%,13.56%,58.04%,10.54%,and 4.57%,respectively.The decreases in moisture,fat,and ash content were relatively low.The thawing loss rate and color redness value both increased significantly (P<0.05),by 4.80% and 140.72%,respectively.The microstructure of the silver carp fish bladder gradually deteriorated and broke down during the repeated freezing -thawing process.［Conclusion］ Based on the quality deterioration during the comprehensive freezing -thawing process,limiting the freezing -thawing cycles to no more than five can effectively preserve the characteristics and quality of the silver carp fish bladder.
Nutrition & Activities
In vitro digestion characteristics of steam-exploded oats and their effects on obesity induced by high-fat diet in mice
WANG Jing, KUANG Chuyu, XIA Zhihui, CAI Jiaru, WANG Xufeng, and LUO Kaiyun
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80162
［Objective］ To investigate the effects of steam explosion pretreatment on the microstructure of oats,the content of β-glucan,the digestion characteristics of starch,and its effect on obesity in mice fed a high -fat diet.［Methods］ The effects of steam explosion treatment under different pressures (0.3,0.5 MPa ) and time (30,60,90 s) on the microstructure of oats and the composition of β-glucan are investigated,and the obesity inhibitory effect of steam -exploded oats in a simulated high -fat diet environment is studied.［Results］ Steam explosion can destroy the ordered structure of the oat cell wall,increase the content of slowly digestible starch,the content and dissolution rate of water -soluble β-glucan,and reduce the content of resistant starch.It is positively correlated with the intensity of the steam explosion.At 0.5 MPa,the content and dissolution rate of water -soluble β-glucan are the highest.The intervention of steam -exploded oats in mice fed a high -fat diet can reduce the body weight gain of these mice.Compared with the high -fat diet group,the highest reduction in body weight can reach 10.5%,and it can also reduce fat deposition in the liver.［Conclusion］ Steam explosion can optimize the microstructure of oats,increase the content of water -soluble β-glucan,improve the digestion characteristics of starch,and significantly inhibit obesity in mice induced by a high -fat diet.
Effects of heat moist treatment on γ-aminobutyric acid accumulation , polyphenol content , and antioxidant activity of red kidney beans
ZHANG Siqi, ZHOU Sumei, HOU Dianzhi, CUI Yajun, and WANG Li
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80929
［Objective］ To investigate the effect of heat moist treatment on the γ-aminobutyric acid (GABA ) content of different varieties of red kidney beans and to screen out the red kidney bean varieties with the strongest GABA accumulation capacity.At the same time,the changes in phenolic content and antioxidant activity of red kidney beans after heat moist treatment are investigated.［Methods］ This paper determines the GABA content in red kidney beans before and after heat moist treatment by high performance liquid chromatography (HPLC ) and conducts correlation analyses of GABA accumulation with free amino acid content and GABA key metabolic enzyme activities in red kidney beans.［Results］ The GABA content in 12 red kidney beans is significantly enhanced to different degrees after heat moist treatment,with an average increase of 34.91-fold.Among them,the highest GABA content (108.25 mg/ 100 g) is found in Pinjin Yun 3 and the lowest GABA content (64.25 mg/ 100 g) in Pinjin Yun 1.In terms of GABA shunt,the glutamic acid content in red kidney beans is 侯殿志 （1989 —），男，北京工商大学副教授，博士。E-mail：houdianzhi@btbu.edu.can引用格式：张思琪，周素梅，侯殿志，等.湿热处理对红芸豆 γ-氨基丁酸积累、多酚含量和抗氧化活性的影响 ［J］.食品与机械，2025，41（5）：127-134.C itation:ZHANG Siqi,ZHOU Sumei,HOU Dianzhi,et al.Effects of heat moist treatment on γ-aminobutyric acid accumulation,polyphenol content,and antioxidant activity of red kidney beans [J].Food & Machinery,2025,41(5):127-134.significantly lower (P<0.05) and the activity of glutamic acid decarboxylase (GAD ) is significantly higher (P<0.05),both of which are significantly correlated (P<0.05) with the GABA accumulation.Regarding the polyamine degradation pathway,the activities of polyamine oxidase (PAO ) and diamine oxidase (DAO ) are significantly elevated (P<0.05),but there is no significant correlation with GABA accumulation.［Conclusion］ The GABA accumulation in red kidney beans under heat moist treatment is mainly attributed to the GABA shunt.In addition,heat moist treatment significantly increases the total phenolic content and antioxidant activity of red kidney beans but slightly decreases the flavonoids content.
Thermal rheological properties of heat-moisture modified and its application in multigrain cookies
Thi Huyen Trang, LI Xianghong, MIAO Jinxu, WANG Faxiang, LIU Yongle, and LI Shuang
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80353
［Objective］ To develop low -burden,high -nutrient functional baked foods.［Methods］ A single -factor experimental design is employed,with rapid visco analyzer,rheometer,and differential scanning calorimeter to analyze the physicochemical properties of heat -moisture modified wheat flour.The cookie formula is optimized based on sensory evaluation.［Results］ Heat -moisture treatment significantly enhances the pasting stability and resistant starch content of wheat flour.The optimal auxiliary ingredient formula is 50 g of heat-moisture modified wheat flour,20 g of oat flour,10 g of mung bean flour,and 6 g of resistant dextrin powder.Compared with the control group,the cookies made from the experimental formula show a significantly lower digestibility,with a glycemic index of 69.37,exhibiting good low glycemic response characteristics.［Conclusion］ Heat -moisture modified wheat flour can optimize the texture and digestive properties of cookies.By incorporating oat flour,mung bean flour,and other multigrain rich in dietary fiber,the nutritional value and health benefits of baked goods can be synergistically enhanced.
Effect of freezing ball milling treatment on the structure , physicochemical properties , and digestibility of high-amylose corn starch
YU Zhenyu, WU Zongjun, XU Hui, ZHAO Zhongyun, and ZHOU Yibin
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80576
［Objective］ To investigate the effect of ball milling treatment on the structure,physicochemical properties,and digestibility of high -amylose corn starch (HACS ).［Methods］ In this paper,the effect of different ball milling durations on the particle size distribution,microstructure,crystalline structure,short -range ordered structure,thermodynamic properties,and digestibility of HACS were analyzed.［Results］ After ball milling treatment,starch granules were disrupted,the surface became rough,and agglomeration occurred,resulting in an increase in particle size.With prolonged milling time,the crystallinity of starch decreased from 21.02% to 0.03%,and the "Maltese cross" pattern gradually weakened and eventually disappeared.The amylose content increased from 71.435% to 79.285%,and the short -range order was enhanced.In terms of thermodynamic properties,the thermal stability of starch decreased after ball milling.In terms of digestibility,ball milling significantly improved the digestibility of HACS.［Conclusion］ Frozen ball milling treatment can improve the physicochemical properties and enhance the digestibility of HACS.引用格式：余振宇，吴宗俊，徐慧，等.冷冻球磨处理对高直链玉米淀粉结构、理化及消化性的影响 ［J］.食品与机械，2025，41（5）：143-150.C itation:YU Zhenyu,WU Zongjun,XU Hui,et al.Effect of freezing ball milling treatment on the structure,physicochemical properties,and digestibility of high-amylose corn starch [J].Food & Machinery,2025,41(5):143-150.
Development & Application
Effect of processing aids on the quality of microwave foam-dried locust honey
HAO Bingting, WANG Yingqiang, SHI Xixiong, and ZHAO Hongxia
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80782
［Objective］ To investigate the effect of various processing aids on the quality of locust honey dried by microwave -assisted foam drying technology.［Methods］ Six processing aids,including egg white powder,soy protein isolate,maltodextrin,β-cyclodextrin,soluble starch,and sodium carboxymethyl cellulose,were selected to study their effects on foaming properties,moisture content,hygroscopicity,color,solubility,and sensory scores of honey.A regression model for honey quality control was established through response surface optimization experiments.［Results］ The foam expansion and foam stability of egg white powder were better than those of soy protein isolate.The hygroscopicity of maltodextrin and egg white powder was better than that of other processing aids,and hygroscopicity decreased with increasing aid concentration.When maltodextrin content was 10%,egg white powder content was 6%,and sodium carboxymethyl cellulose content was 1%,the color difference of locust honey was minimized.Maltodextrin,β-cyclodextrin,and egg white powder all shortened the dissolution time of honey powder.The optimal processing conditions for microwave foam drying of locust honey were 6.1% egg white powder,10.8% maltodextrin,and 1% sodium carboxymethyl cellulose.［Conclusion］ Suitable processing aids and appropriate addition amounts are beneficial for the preparation of high -quality microwave foam -dried honey powder.
Optimization of decolorization process and its effect on flavor of sardine fish head protein peptide
WANG Zhengming, TAO Ningping, WEI Wencong, and WANG Fengqiujie
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80896
［Objective］ To improve the color and flavor of enzymatically prepared sardine fish head protein peptide (SFHP ).［Methods］ The optimal absorption wavelength of the SFHP solution was determined using a spectrophotometer.The effects of three decolorizing agents,including their dosage,decolorization time,and temperature,on the decolorization efficiency of SFHP were investigated.A plate -and-frame filtration pilot -scale test was conducted to validate the decolorizing and filtration -enhancing effects of the decolorizing agents.Flavor profiles before and after decolorization were analyzed using an electronic nose (E-nose ) and electronic tongue (E-tongue ).［Results］ The optimal absorption wavelength of the SFHP solution was 220 nm.The optimal decolorization conditions were determined as 1% activated carbon dosage,1 h-decolorization time,and 40 ℃.Under these conditions,the decolorization rate reached 36.2%,with a protein loss rate of 8%.Key odor -active compounds in SFHP included aldehydes,chlorides,amines,and ketones.After decolorization,the bitterness of the SFHP was significantly reduced.The proportion of bitter amino acids decreased from 72.60% to 60.04%,and the content of bitter nucleotides (inosine and hypoxanthine ) decreased from (24.85±1.14) mg/mL and (10.14±0.77) mg/mL to (10.66±1.60) mg/mL and (6.90±0.47) mg/mL,respectively.［Conclusion］ The use of activated carbon for decolorization effectively reduced the levels of bitter amino acids,bitter nucleotides,and aldehyde compounds in SFHP.This approach effectively improved the SFHP flavor by enhancing the 引用格式：王正明，陶宁萍，魏文聪，等.沙丁鱼鱼头蛋白肽脱色工艺优化及其对风味的影响 ［J］.食品与机械，2025，41（5）：161-169.C itation:WANG Zhengming,TAO Ningping,WEI Wencong,et al.Optimization of decolorization process and its effect on flavor of sardine fish head protein peptide [J].Food & Machinery,2025,41(5):161-169.umami and sweet flavors while decreasing the bitterness.
Optimization of the process of Korean pine seed oil enzymatic degumming by ultrasound-assisted method and its antioxidant activity
QU Yanfeng, XIANG Lan, CHEN Tianpeng, ZHANG Zhe, JIA Yunzhe, and ZHANG Hanbing
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60015
［Objective］ To reduce the phosphorus content in Korean pine seed oil and develop an efficient degumming method.［Methods］ An ultrasound -assisted method was used,and the degumming process of Korean pine seed oil was optimized through orthogonal experiments.The fatty acid composition,content,and antioxidant capacity of the degummed oil were analyzed.［Results］ The optimal degumming conditions for Korean pine seed oil were ultrasonic power of 420 W,degumming temperature of 50 ℃,degumming time of 3.5 h,enzyme dosage of 40 mg/kg,and pH 4.8.Under these conditions,the phosphorus content of the degummed oil was (5.18 ± 0.24) mg/kg,and the proportion of pinolenic acid in total fatty acids was 15.46%.When the sample concentration was 40 mg/mL,the DPPH and ABTS+ radical scavenging rates were (91.42 ± 0.38)% and (92.47 ± 0.84)%,respectively.［Conclusion］ The optimized ultrasound -assisted enzymatic degumming process for Korean pine seed oil yields high -quality degummed oil with good antioxidant activity.
Advances
Research progress on methods for evaluating the effect of milk desensitization
XU Chenyu, LU Dingqiang, WANG Qian, LI Ming, WU Wenling, and SONG Qingwei
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80926
Food allergies are becoming an increasingly serious issue,and milk,as one of the major allergens,severely affects the daily lives of individuals with allergies.This article reviews the recent research progress on methods for assessing the desensitization of milk allergenicity from the perspectives of protein structural changes,IgE/IgG binding capacity,animal sensitization models,in vitro digestion models,and cell degranulation assays.It also looks forward to the future directions of research on methods for evaluating the effectiveness of milk desensitization.
Extraction of cereal polyphenols and their application in aquatic products
WEN Shuyao, YAO Yile, YE Linlin, DENG Na, ZHANG Bo, LI Hui, and WANG Jianhui
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80374
Cereal polyphenols mainly exist in free or bound states,including two major categories:phenolic acids and flavonoids.Their contents are affected by factors including cereal varieties,germination conditions,processing methods,and storage conditions.The extraction methods of cereal polyphenols are mainly acid,alkali,enzymatic hydrolysis,and supercritical fluid extraction methods.This paper reviews factors affecting the cereal polyphenol types,extraction methods,contents,and titers.Additionally,this paper looks forward to their application in aquatic product preservation.
Research progress on deep eutectic solvents in extraction of polysaccharides from edible mushrooms
PEI Longying, LIU Wei, WANG Sidan, WANG Xiaoyu, ZHOU Yuting, and XIE Chaoying
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80914
Polysaccharides in edible mushrooms possess biological activities such as immunomodulation,antioxidant effects,anticancer properties,and regulation of intestinal microbiota.Deep eutectic solvent (DES ) extraction has gained attention as a novel method for polysaccharide extraction.This article outlines the composition,synthesis methods,and important properties of DES,summarizes and discusses research on polysaccharide extraction from edible mushrooms using DES in China and abroad,and further explores the limitations of the DES extraction method.
Research progress on extraction and biological activity of corn silk polysaccharides
XU Xiuying, WEN Liankui, HE Yang, and YU Lei
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80773
Corn silk,the dried style and stigma of corn,is a traditional Chinese herbal medicine and functional food ingredient.Polysaccharides,one of the main bioactive components of corn silk,exhibit hypoglycemic,hypolipidemic,antibacterial,and anti -inflammatory effects.This article reviews the extraction methods and biological activities of corn silk polysaccharides,summarizing the process parameters,advantages,and disadvantages of different extraction methods,as well as the biological activities and mechanisms of action of corn silk polysaccharides,which are current research hotspots.
Advances in immunoassay methods for quinolones
WU Mengjiao, LI Ning, HU Mei, XU Yan, WANG Jie, and XIANG Feng
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80944
Quinolones (QNs ) are highly favored for their broad -spectrum antibacterial effects.However,the overuse of QNs in animal feed can lead to their residues entering the food chain,thus posing potential hazards to the environment and human health.This paper summarizes the main immunoassay techniques for quinolone residues,analyzes their advantages and application prospects,and discusses the challenges and future development directions of immunoassay techniques.
Research progress on quality enhancement of rice bread
GUO Tian, HUO Jian, CHENG Hao, and YI Cuiping
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60049
Owing to the low allergenicity and high digestibility,rice bread has become an important alternative product to traditional wheat bread.However,the molecular characteristics of rice make it challenging for rice to form a continuous viscoelastic network akin to gluten.Consequently,the gas retention efficiency of rice dough is substantially diminished,resulting in quality degradation problems in rice bread,such as inadequate flavor,textural hardening,crumbling,and easy staling.To this end,both domestic and international scholars have examined the variations in the moisture content,texture,color,and flavor of rice bread.Meanwhile,various strategies for quality enhancement are summarized,including the selection and pretreatment of raw materials,exogenous improvement,sourdough fermentation technology,frozen dough techniques,and innovative baking technology.Finally,an experimental reference and theoretical foundation are provided for improving the quality of rice bread and controlling its degradation.
Research progress on the protective effect and mechanism of inulin against liver injury
YUN Hang, GUO Yifan, WANG Peiwen, and XU Yanrui
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80986
Liver injury is caused by one or more factors acting on the liver,damaging liver cells and resulting in pathological changes in the liver,as well as elevated serum transaminases.In severe cases,it may lead to liver failure and hepatic encephalopathy.Inulin is a common dietary fiber with various biological activities,including anti -inflammatory,antioxidant,anti -cancer properties,and the regulation of gut microbiota.These biological activities are closely related to the protection of liver health.This article reviews the protective effects of inulin against various types of liver injury,summarizes the mechanisms underlying its protective effects on the liver,and looks forward to future research directions.
Research status and progress on sensor monitoring and quality control technology for intelligent rubber roller huller
ZHOU Shihao, CHENG Min, XU Xuemeng, and CAO Xianzhou
Date posted: 6-13-2025
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80979
As the key equipment in rice processing,the technological performance of the rubber roller huller significantly impacts the quality,energy consumption,efficiency,and other performance indicators of rice processing.With the in -depth development of the Fourth Industrial Revolution,characterized by intelligence,the development of intelligent hullers has become an inevitable trend in the advancement of rice processing machinery.This paper explains the basic connotation,technical characteristics,and research scope of intelligent hullers,reviews the research progress on hulling theory,perception monitoring technology,and quality regulation technology,analyzes the existing issues in the intelligent upgrading of hullers,and looks forward to future development directions.
