Volume 42, Issue 10 (2026)
Fundamental Research
Characteristic flavors and key metabolites of Qula from different production areas of Xizang
Xue Bei, Huang Qun, Wang Yang, Li Chuanting, Zhang Yidan, and Hao Zhengyang
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80549
[Objective] To elucidate the regional differences and metabolic regulatory mechanisms of the flavor quality of Qula from different production areas of Xizang. [Methods] Qula from six production areas in Xizang, including Ali, Chamdo, Lhasa, Shigatse, Shannan, and Nagqu, were used as the research subjects. Multi -omics techniques, including electronic nose, gas chromatography -mass spectrometry (GC-MS), and liquid chromatography -mass spectrometry (LC-MS), were combined to systematically analyze the physicochemical quality, volatile flavor components, and differential metabolites of the samples. [Results] The fat content of Qula from the Ali production area was significantly higher than that from the other production areas, and its overall odor and flavor profile differed significantly from those of the other regions. Carboxylic acids were the predominant volatile flavor compounds in Qula. Six common core characteristic flavor compounds were identified in Qula from the four production areas of Chamdo, Shigatse, Shannan, and Nagqu:heptanal, nonanal, (E)-2-nonenal, 1-octen -3-ol, ethyl hexanoate, and ethyl octanoate. Metabolomic analysis indicated that oleic acid, lysine, and δ-decalactone were key metabolites regulating flavor differences in Qula, among which oleic acid was an important precursor for the synthesis of characteristic aldehydic flavor compounds in Qula. [Conclusion] Significant regional variations exist in the flavor quality of Qula from different production areas of Xizang, primarily resulting from differences in lipid oxidation and amino acid metabolism.
Traceability analysis of microbial community in Fuyu-flavor Daqu and its production environment as well as raw and auxiliary materials
Cao Mantang, Wang Yanfa, Liu Xiaoguang, Yu Bing, Zheng Xiaowei, and Sun Yuting
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80973
[Objective] To explore the sources of the microbial community in Fuyu -flavor Daqu and to elucidate the key microorganisms in Daqu. [Methods] Fuyu -flavor Daqu was used as the research object, and high -throughput sequencing combined with microbial source -tracking techniques was employed to analyze the sources of microorganisms in Daqu. [Results] The microbial community structures of the Daqu crust and core were similar;however, there were substantial differences in their dominant taxa. Source -tracking results showed that bacteria on the Daqu crust were mainly derived from workers' hands (22.68%), the surface of koji -pressing machines (17.58%), the air around the koji -pressing machines (13.09%), the surface of shelves in fermentation rooms (10.69%), and wheat flour (10.39%). In contrast, bacteria in the Daqu core were mainly derived from the floor of fermentation rooms (22.60%) and the air in corridors outside the fermentation rooms (15.30%). Fungi on the Daqu crust were mainly derived from the surface of shelves in fermentation rooms (62.40%) and unknown environments (18.10%). The fungal community in the Daqu core was relatively stable and less affected by the initial production environment and microorganisms from raw and auxiliary materials, with a high proportion of unknown sources (95.00%). [Conclusion] Changes in temperature and humidity during the Daqu cultivation process are key factors affecting the fungal community structure in the core.
Formation rules of key flavor substances during sauerkraut fermentation and their correlation with dominant flora
Tao Ruixiao and Wen Xueping
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80921
[Objective] To investigate the relationship between microbial succession and flavor formation during sauerkraut fermentation. [Methods] This study investigates the dynamic changes in physicochemical parameters, volatile flavor substances, and bacterial communities during 30 days of natural fermentation at 15 ℃. [Results] During natural fermentation, pH decreases from 5.85 to 3.70, reducing sugar decreases from 28.7 g/kg to 1.6 g/kg, and nitrite concentration exhibits an initial increase followed by a decrease. Simultaneously, the proportion of Firmicutes increases sharply from 16.8% to 98.7%, with Lactobacillus (95.8%) ultimately dominating. [Conclusion] Acidity and sugar consumption are the core environmental factors driving flavor formation during the natural fermentation of sauerkraut.
Screening and identification of high-yield diacetyl lactic acid bacteria and optimization of the ultrasonic pretreatment process
Li Xinyi, Zhou Hui, Hu Shunhong, Sun Binrong, Tang Xia, Luo Jie, and Fan Xiankang
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81016
[Objective] To selectively screen lactic acid bacteria with high diacetyl yield and explore the effect of low -frequency ultrasound treatment on their diacetyl synthesis capacity. [Methods] Using diacetyl yield as the indicator, high -yielding strains were selectively isolated from strains preserved in the laboratory. The strains were identified by 16S rDNA gene sequencing and Gram staining. The target strain was evaluated for safety, including antibiotic susceptibility, hemolytic activity, and biogenic amine production, and its probiotic potential was characterized based on free radical scavenging capacity and tolerance to simulated gastrointestinal conditions. The diacetyl synthesis capacity of the strain was improved by optimizing the ultrasonic pretreatment conditions. [Results] Enterococcus faecalis L402 was obtained, with an initial diacetyl yield of 13.89 μg/mL. The strain showed no resistance to penicillin or vancomycin and exhibited no hemolytic activity;No biogenic amines, such as histamine or cadaverine, were detected. The scavenging rates of ABTS+ free radicals, superoxide anion free radicals, and DPPH free radicals by the intact cell suspension were 93.49%, 90.74%, and 78.97%, respectively. The survival rates in simulated gastric juice for 2 h and simulated intestinal juice for 4 h were both greater than 60%. After optimization of the low-frequency ultrasound treatment conditions, the optimal process parameters were an ultrasonic power of 150 W, an ultrasonic treatment time of 20 min, and an ultrasonic treatment temperature of 42 ℃. [Conclusion] E.faecalis L402 possesses both safety and probiotic potential, and low -frequency ultrasound treatment combined with commercial starter cultures can effectively enhance its diacetyl synthesis capacity. |
Extraction , structural characterization , and rheological properties of fish scale protein
Tu Jianqiu, Jia Lei, Jing Lixiang, Wang Qing, Yang Xiaocong, and Li Jianfang
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80364
[Objective] To use Nanwan fish scales as raw materials for the extraction of fish scale protein by an ultrasonic -assisted alkaline method, thereby providing a theoretical basis for the high -value utilization of Nanwan fish by -products. [Methods] The extraction process of Nanwan fish scale protein was optimized through single -factor and orthogonal experiments. The structural characteristics of the protein were analyzed by infrared spectroscopy and scanning electron microscopy, and its rheological properties were determined using a rheometer. [Results] The optimal conditions for the preparation of Nanwan fish scale protein were an ultrasonic temperature of 50 ℃, ultrasonic time of 50 min, ultrasonic power of 400 W, solid -liquid ratio of 1∶20 (g/mL ), and pH 11. Under these conditions, the protein extraction yield reached 22.0 mg/g. The Nanwan fish scale protein exhibited a rough surface, closely arranged structures, and aggregation phenomena. Infrared spectroscopic analysis showed that the protein retained a relatively intact triple -helix structure and contained glycoprotein components. The thermal denaturation temperature ranged from 40 to 45 ℃. Rheological analysis indicated that the Nanwan fish scale protein solution exhibited elastic characteristics. With increasing shear rate, shear -thinning behavior first occurred, followed by a tendency for the pseudoplastic fluid to transition toward Newtonian fluid behavior. [Conclusion] The ultrasonic -assisted alkaline method can effectively extract Nanwan fish scale protein, and the obtained protein possesses an intact triple -helix structure and favorable rheological properties. |
Mass transfer kinetics and quality impact in pickled leaf mustard under low-salt pretreatment
Huang Kun, Zhang Rui, Zhang Yin, Fang Zhongliang, Chen Hao, and Zhao Dan
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80838
[Objective] To further control the quality of leaf mustard (Brassica juncea var. foliosa ) during low -salt brining pretreatment. [Methods] The effects of different low -salt concentrations (3%, 5%, and 8%) and brining durations (0~72 h) on mass transfer kinetics, total bacterial count, color, bitterness, texture, and water distribution during the brining process of leaf mustard were investigated. [Results] Increasing the salt concentration significantly intensified mass loss, water loss, and salt uptake in leaf mustard, and the increments increased with higher salt concentrations. Furthermore, the Peleg model accurately described the mass transfer kinetics during the low -salt brining pretreatment of leaf mustard (R2 ≥ 0.95). Based on its parameters, the mass transfer rates and variations of mass, water, and salt could be quantified, and the key onset point of the plateau phase during the low -salt brining pretreatment could be effectively predicted. Reducing the salt concentration significantly slowed the decrease in brightness (by 5%) and reduced mass loss (by 7.6%). However, excessively low salt concentration (3%) increased the total bacterial count and water mobility, and significantly delayed the onset time of the plateau phase for hardness and bitterness. [Conclusion] Brining at 5% salinity for 10.6 h effectively maintained the sensory and textural quality of leaf mustard and provided good antibacterial effects.
Safety & Inspection
Development and application of a fluorescent imidazoquinoline-imprinted photonic crystal dual-mode sensor
Sun Yanxu, Hao Huihui, Zhao Xiaolei, and He Jinxing
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80268
[Objective] To achieve rapid detection of 2-amino -3-methylimidazo [4,5-f] quinoline (IQ) in food. [Methods] A novel IQ fluorescent molecularly imprinted photonic crystal sensor is fabricated using the photonic crystal molecularly imprinted polymer (PCMIP )@CdSe/ZnS fluorescent material. [Results] Scanning electron microscopy (SEM ) reveals that the fabricated material possesses a highly ordered, interconnected three -dimensional macroporous structure. Under optimal conditions, the sensor demonstrates robust quantitative detection performance toward IQ. Specifically, the fluorescence method exhibits a linearity of 0.500 to 250 μg/L, with a limit of detection (LOD ) of 0.300 μg/L. Concurrently, the photonic crystal -based reflection peak shift assay shows a linear relationship with IQ concentration (lg C) over a wide mass concentration range of 1×10-4 to 10 mg/L, achieving an LOD of 0.112 μg/L. Notably, this method enables semi -quantitative visual discrimination via distinct structural color changes. Selective tests confirm superior selectivity for IQ over structural analogues. Furthermore, reusability tests indicate that the sensor remains effective after five consecutive adsorption -elution cycles. According to spiked recovery tests in actual samples, the fluorescence method yields a recovery rate of 90.19% to 103.38%, with a relative standard deviation (RSD ) <6.37%, while the spectral method achieves a recovery rate of 87.37% to 99.74%, with an RSD <8.75%, thereby |validating its reliability and applicability in complex matrices. [Conclusion] A highly sensitive and specific fluorescent molecularly imprinted sensor is developed for the rapid detection of IQ in food matrices.
Construction of an AuPt bimetallic nanozyme-based SERS sensing platform for sensitive detection of thiamethoxam in agricultural products
Xu Yongzheng, Yi Guanru, and Xu Longhua
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80542
[Objective] To establish a surface -enhanced Raman scattering (SERS ) sensing method based on AuPt bimetallic nanozymes for the detection of thiamethoxam (TMX ) residues in agricultural products. [Methods] SiO2-supported AuPt bimetallic nanozymes were prepared using a reduction method. The excellent peroxidase -like activity of the nanozymes was utilized to catalyze the oxidation of 3,3', 5,5'-tetramethylbenzidine (TMB ) by H2O2 to generate oxidized TMB (ox-TMB ). The Raman signal of ox -TMB was enhanced by the localized surface plasmon resonance effect of the AuPt bimetallic nanostructure. Based on the inhibitory effect of TMX on acetylcholinesterase (AChE ) activity, the generation amount of ox -TMB in the system was regulated, and quantitative analysis of TMX was achieved by measuring the intensity of the characteristic peak at 1 607 cm-1. [Results] The prepared AuPt bimetallic nanozymes exhibited good morphology, stability, and catalytic activity. Under optimal conditions, the TMX concentration showed a good linear relationship with the SERS characteristic peak intensity at 1 607 cm-1 within the range of 0.1~100.0 μg/L (R2=0.994 9). The limit of detection was 0.066 μg/L. The recoveries of spiked actual samples ranged from 96.0% to 103.6%, with relative standard deviations of 3.0%~4.4%. [Conclusion] The developed SERS sensing platform exhibited good sensitivity, stability, anti -interference capability, and practical application potential.
Food Equipment & Intelligent Manufacturing
Effect of continuous progressive freeze concentration on the quality of concentrated litchi juice
Zhong Hongji, Zhong Ruimin, Deng Zeyuan, Wang Jinhong, and He Huijun
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80467
[Objective] Through multi -component comparative analysis, this study evaluates the effect of continuous progressive freeze concentration on the quality of concentrated Litchi juice and explores the feasibility of preparing high -quality litchi juice concentrate. [Methods] Freshly squeezed litchi juice is used as the raw material and subjected to two -stage freeze concentration using a pilot -scale continuous progressive freeze concentration equipment. Systematic comparisons are conducted on the changes in sensory attributes, rheological properties, sugar and acid composition, mineral elements, amino acids, physiologically active components, and volatile flavor compounds of litchi juice before and after concentration. [Results] The soluble solids content of the freeze -concentrated litchi juice increases from 11.57 °Brix to 35.14 °Brix, with a total solute loss rate of only 4.1%. The apparent viscosity of the secondary concentrate is 3.3~4.7 times that of the original juice, and no significant differences are observed in five sensory indicators between the reconstituted secondary concentrate and the original juice. The fructose, glucose, and sucrose content of the secondary concentrate reach 139.29,74.46, and 87.01 g/L, which are 3.3,2.5, and 2.7 times those of the original juice, respectively. The total acid content is 2.9 times that of the original juice, and the pH decreases from 4.75 to 4.47. The content of mineral elements such as potassium, magnesium, sodium, and calcium increases by 2.5~6.4 times. The mass spectrometric signal intensities of active components such as amino acids and catechins increase by 1.7~2.9 times. The total content of 25 characteristic volatile flavor compounds increases by more than 3 times, among which terpenoids such as sabinene, β-pinene, and α-eudesmene increase by 2.5~5.2 times. [Conclusion] Continuous progressive freeze concentration technology can efficiently prepare high -quality litchi juice, achieving simultaneous concentration of nutritional, flavor, and active components with low solute loss.
Processing analysis and experiment of Monopterus albus bone removal machine based on Recurdyn-Abaqus co-simulation
Liu Mingyong, Wang Changqi, Xiang Xue, Wang Lei, Shen Yang, and Li Ping
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81019
[Objective] To address the problems of heavy manual dependence, low efficiency, and poor bone removal quality in the existing Monopterus albus bone removal processing. [Methods] Simulation analysis and experimental research are carried out based on the previously designed bone removal machine and constitutive model of M.albus. Mechanical property parameters of M.albus bone and muscle tissues are obtained through mechanical tests. Subsequently, a third -order Ogden hyperelastic model for the muscle and a brittle fracture model for the spine are established. By coupling Recurdyn multi -body dynamics simulation software and Abaqus finite element analysis software, a simulation model of the M.albus processing process is constructed to explore the effects of transition wheel rotation speed and initial gap, pressure roller -V block distance, and bone removal cutter head rotation speed on the cutting and bone removal performance for M.albus. [Results] According to the results, increased transition wheel rotation speed reduces the linear velocity difference between the wheel and the fish body, thereby reducing impact and enhancing processing stability, with the optimal performance achieved at a rotation speed of 504 r/min. When the initial gap of the transition wheel changes, clamping force variation affects the traveling posture and processing quality of the fish body. The clamping force reaches the optimal adaptation value at an initial gap of 9 mm, resulting in the best processing quality. Different pressure roller -V block distances lead to various distributions of contact force and stress. Within a certain range, the maximum stress of the fish body is decreased as the distance is increased. At a distance of 16.75 mm, the contact force fluctuates slightly, and the stress is low, achieving the optimal processing effect. Additionally, increased rotation speed of the bone removal cutter head causes increased maximum stress during the bone removal process, which reaches a maximum between 2 800 and 3 200 r/min and is then decreased. The stress is stable at a rotation speed of 3 600 r/min, resulting in the optimal processing effect. [Conclusion] In a certain range, the simulation results are consistent with the experimental results. High simulated processing stress correlates with low experimental sensory score and poor processing quality in physical trials.
Intelligent optimization method for parallel robot boxed yogurt sorting trajectory based on improved MOPSO
Wang Yun, Wang Xiaojie, and Guo Xu
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60078
[Objective] To improve the operational efficiency, operational stability, and energy efficiency of food -sorting robots and achieve intelligent and precise optimization of sorting trajectories. [Methods] An intelligent trajectory optimization method for parallel -robot yogurt sorting was proposed by integrating multi -objective optimization with an improved multi -objective particle swarm optimization (MOPSO ) algorithm. A 3-5-3-5-3 segmented polynomial interpolation algorithm was used to construct the robot's joint motion trajectories, with the objectives of minimizing sorting time, total energy consumption of the robot, and mechanical impact. The MOPSO model was optimized by improving particle inertia weights, external archive update strategies, and crowding -based selection mechanisms. Experiments were conducted to verify the superiority of the proposed method. [Results] The improved MOPSO algorithm effectively achieved collaborative multi -objective optimization, producing smooth trajectories without abrupt changes throughout the entire process. Compared with conventional trapezoidal acceleration -deceleration planning and MOPSO -based optimization, the proposed method increased sorting efficiency by 21.00% and 7.06%, respectively, reduced operational energy consumption by 36.19% and 17.96%, respectively, and decreased peak joint acceleration by 29.66% and 7.74%, respectively. The robot's end -positioning deviation was only 0.03 mm, enabling damage -free and displacement -free sorting of boxed yogurt. [Conclusion] The proposed method enables coordinated optimization of multiple performance objectives for parallel -robot yogurt -sorting trajectories while meeting the requirements for production efficiency, equipment service life, and energy conservation.
Storage Transportation & Preservation
Fresh-cut processing suitability of different yam cultivars
Pang Lingyun, Jiao Yijing, Jia Yingying, Guo Shuihuan, Qu Shanshan, and Zhan Lijuan
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60129
[Objective] To select the yam cultivars suitable for fresh -cut processing. [Methods] Five yam cultivars are selected as raw materials. Then, the following variation patterns are analyzed during storage:color difference, browning degree, weight loss rate, total phenol content, malondialdehyde content, polyphenol oxidase (PPO ) activity, and sensory quality. Based on the analysis, the core evaluation indicators are determined to select yam cultivars suitable for fresh -cut processing, while the weights of each indicator are determined through the analytic hierarchy process. Finally, the fresh -cut processing qualities of the five yam cultivars during storage are ranked using grey relational analysis. [Results] The core evaluation indicators are sensory quality, L* value, hardness, PPO, and browning degree, with weights being 55.44%, 20.47%, 15.38%, 5.30%, and 3.42%, respectively. The cultivars suitable for fresh -cut processing are identified, including Tiegun yam, Xiaobaizui yam, and purple yam, among which Tiegun yam exhibits the best preservation effect. [Conclusion] Tiegun yam is the most suitable cultivar for fresh -cut processing.
Heat pump drying characteristics and quality evaluation of semi-dried Xiantaoli litchi fruits
Liu Fei, Liu Shuping, Wang Xin, Peng Shaodan, Li Jihua, and Zhou Wei
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81023
[Objective] To investigate the heat pump drying law of Xiantaoli litchi and the quality characteristics of semi -dried Xiantaoli litchi fruits under different moisture contents. [Methods] Heat pump drying treatment was applied to Xiantaoli litchi. Through the determination of key quality indicators and sensory evaluation, the comprehensive quality of semi -dried Xiantaoli litchi fruits with different moisture contents was compared. A sensory quality prediction model was established by stepwise regression analysis. [Results] The drying process of Xiantaoli litchi could be divided into two stages:an acceleration period and a deceleration period, with the maximum drying rate occurring at around 24 h. The dry basis moisture content and moisture ratio both decreased rapidly in the early drying stage and more slowly in the later stage. The total sensory scores of fruits with 30% and 35% moisture content were relatively high and showed no significant difference, while water activity showed a significant difference. Considering both product quality and storage stability, the optimal moisture content was determined to be 30%. Hardness, viscosity, shrinkage rate, and water activity were the main factors affecting the total sensory score. Based on these factors, the regression model achieved an R2 of 0.997 and could accurately predict sensory quality. [Conclusion] Semi -dried Xiantaoli litchi fruits with 30% moisture content exhibited the best overall quality, and quality indicators can be used to replace sensory evaluation.
Nutrition & Activities
Effects of alkali treatment on the quality and digestibility of soybean textured protein
Jin Jiaming, Wang Chao, Shen Zhicong, Guo Lu, Niu Zhiyong, and Peng Mingye
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80296
[Objective] To investigate the effects of sodium carbonate addition levels on the quality and digestibility of soybean textured protein during extrusion expansion. [Methods] Soybean protein isolate is used as the raw material, and sodium carbonate is added at mass fractions of 0,0.25%, 0.50%, and 1.00% during extrusion expansion. Subsequently, the basic physicochemical properties, color characteristics, micro - and macro -morphology, intermolecular forces, and levels of carbonyl and sulfhydryl groups of the samples from different treatment groups are characterized. Additionally, the differences in the formation of high -temperature processing hazards and in vitro digestibility among the samples are comprehensively compared. [Results] Compared with the group without alkali addition, the texturization degree and water -holding capacity of the samples with 0.5% addition increase by 34.09% and 13.41%, respectively;The bulk density decreases by 10.00%, and the color was significantly improved (P<0.05). The sulfhydryl content increases by 45.74%, the carbonyl content decreases by 21.43%, and the intermolecular interactions are adjusted, while hydrophobic interactions, disulfide bonds, and hydrogen bonds remain the main forces overall. Fourier transform infrared spectroscopy analysis further indicates that the effect of alkali addition on the secondary structure of the textured protein is significantly weaker than that of the extrusion expansion processing. Moreover, compared with the group without alkali addition, the 0.5% alkali addition treatment significantly increases the reducing sugar content in the textured protein by 25.65%, while the content of malondialdehyde, advanced glycation end products, and 5-hydroxymethylfurfural decrease by 33.08%, 9.72%, and 40.68%, respectively. In vitro digestion shows that alkali treatment could reduce the gastric digestion rate, helping to prolong satiety, with no significant effect on intestinal digestion. [Conclusion] Appropriate alkali addition during extrusion expansion can effectively optimize the textural quality and safety of soybean textured protein.
Evaluation of the anti-aging effects of aqueous extract from Dendrobium officinale leaves on Drosophila melanogaster
Li Shuting, Yang Lin, and Huang Yan
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80663
[Objective] To investigate the in vivo anti-aging effects of the aqueous extract of Dendrobium officinale leaves and its potential mechanisms. [Methods] The contents of the main bioactive components, flavonoids and polysaccharides, in the aqueous extract of D.officinale leaves were determined. Using Drosophila melanogaster as a model, the effects of the aqueous extract on the lifespan, locomotor capacity, heat stress tolerance, and tolerance to H2O2-induced oxidative stress in D.melanogaster were evaluated, and the activities of total superoxide dismutase (T-SOD ), cytosolic Cu/Zn -superoxide dismutase 1 (SOD 1), mitochondrial Mn -superoxide dismutase 2 (SOD 2), and catalase (CAT ) were measured. [Results] The contents of flavonoids and polysaccharides in the aqueous extract of D.officinale leaves were 0.634% and 11.118%, respectively. Compared with the control group, the median lethal time, mean lifespan, and maximum lifespan of D.melanogaster in the medium -dose group were prolonged by 13.67%, 13.93%, and 10.81%, respectively;Locomotor capacity was significantly improved, and tolerance to H2O2-induced acute oxidative stress was significantly enhanced, whereas heat stress tolerance was reduced. The activities of T -SOD, SOD 1, and SOD 2 increased by 27.80%, 34.09%, and 19.57%, respectively, while CAT activity showed no significant change. [Conclusion] The aqueous extract of D.officinale leaves exerts anti -aging effects by enhancing antioxidant enzyme activities and improving resistance to oxidative stress.
Remodeling of gut microbiota and the regulatory mechanisms of the "gut-organ axis" by selenium-enriched active components
Wang Zhulin and Muhammad Tayyab Rashid
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80408
Selenium, an essential trace element for humans, plays a crucial role in maintaining redox balance and immune homeostasis. As safe and effective selenium supplements, selenium -enriched foods play an irreplaceable role in human metabolism and are essential for sustaining physiological homeostasis. The gut microbiota, a vast and complex microbial ecosystem, is regarded as a "super organ" within the human body, and its structural homeostasis and metabolic functions directly determine the nutritional and health status of the host. This article systematically reviews the major forms of selenium in selenium -enriched foods and their mechanisms of reshaping gut microbiota structure and regulating metabolism, and further elucidates the biological pathways through which the "gut -organ axis" improves human health.
Preparation process optimization and antioxidant activity evaluation of Ampelopsis grossedentata fermentation broth
Huang Jia, Chai Jiayue, Zhao Yajun, Lei Qiu, Xu Jiahui, and Li Shiyun
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81013
[Objective] To screen the microbial strains for fermentation of Ampelopsis grossedentata (vine tea ) and optimize the mixed -strain liquid -state fermentation process. [Methods] With the content of total flavonoids and dihydromyricetin in the fermentation broth as the primary indicators, the fermentation process is optimized through single -factor experiments combined with response surface methodology. The bioactivity of the fermentation broth produced under optimized conditions is evaluated by in vitro antioxidant assays. [Results] The optimal fermentation conditions for vine tea are as follows:a volume ratio of Lactobacillus plantarum RG11 to Bacillus subtilis KC7 at 2∶3, an inoculum amount of 10%, and fermentation at 38 ℃ for 57 h. Under these conditions, the content of total flavonoids and dihydromyricetin in the fermentation broth reaches (16.54±0.42) g/L and (5.45±0.31) g/L, respectively. The scavenging rates of the fermentation broth against DPPH free radicals, ABTS free radicals, and hydroxyl free radicals, as well as its total antioxidant capacity, increase by 38.26%, 34.58%, 24.91%, and 35.10%, respectively. [Conclusion] The mixed -strain liquid -state fermentation process for vine tea can significantly increase the active component content and antioxidant activity of the fermentation broth.
Effect of flavonoid extracts from hawthorn pomace on quality and antioxidant properties of yogurt
Duan Jinjiao and Li Ziyu
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80436
[Objective] To achieve high -value utilization of hawthorn pomace, a by -product of hawthorn processing, and to develop a novel functional yogurt with both nutritional and functional properties. [Methods] Flavonoid extracts from hawthorn pomace are used as a functional ingredient and added at ratios of 0%, 3%, 4%, 5%, 6%, and 7% to prepare yogurt. The sensory quality, physicochemical indicators (pH, acidity, color, water -holding capacity, fat, and total flavonoids ), antioxidant activity (DPPH free radical, ABTS+ free radical scavenging rate ), bacterial indicators, and texture characteristics of the fermented yogurt in the blank control group and the groups with different additions of hawthorn pomace flavonoids are measured, and correlation analysis is performed. [Results] As the flavonoid addition level increases from 0% to 7%, the pH of yogurt increases from 4.01 to 4.75, the total flavonoid content increases from 25.41mg/g to 83.82 mg/g, the DPPH free radical scavenging rate increases from 57.67% to 75.33%, and the ABTS+ free radical scavenging rate increases from 47.80% to 63.20%, while the acidity drops from 90.65 ° T to 78.14 ° T and the hardness drops from 0.08 N to 0.02 N. Correlation analysis shows that the total flavonoid content has a strong positive correlation with antioxidant activity (r=0.99). The yogurt with 4% flavonoid extract addition exhibits the optimal overall quality, with its sensory score, water -holding capacity, springiness, and cohesiveness all significantly superior to those of the other groups (P<0.05). [Conclusion] The addition of 4% hawthorn pomace flavonoid extract can significantly improve the nutritional and functional properties (total flavonoids, antioxidant properties ) of yogurt while maintaining good sensory and texture quality. |
Development & Application
Oil extraction process optimization and fatty acid analysis from Malania oleifera cake residue
Li Chongyun, He Tingyang, Wang Shujie, Wang Juan, and Nie Jinggui
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80730
[Objective] To efficiently recover the oil from Malania oleifera cake residue after mechanical pressing by ultrasound -assisted solvent extraction. [Methods] The effects of solvent type, solid -to-liquid ratio, ultrasonic power, and extraction time on the oil yield are systematically investigated. Furthermore, the physicochemical properties and fatty acid composition of the extracted oil are analyzed. [Results] The optimal conditions for oil extraction are determined as follows:petroleum ether as the solvent, a solid -to-liquid ratio of 1∶25 (g/mL ), ultrasonic power of 250 W, and extraction time of 50 min, achieving a maximum oil yield of 34.30%. The extracted oil exhibits the peroxide value (POV ) of 0.14 g/100 g, acid value (AV) of 3.26 mg/g, and malondialdehyde (MDA ) content of 59.43 nmol/g. Gas chromatography -mass spectrometry analysis reveals that the oil comprises nine fatty acids, with unsaturated fatty acids predominating at 99.96% of the total. Notably, nervonic acid (61.25%), and oleic acid (37.42%) are identified as the major components. [Conclusion] Ultrasound -assisted extraction of oil from M.oleifera cake residue exhibits good physicochemical stability, as indicated by low POV, AV, and MDA content. The fatty acid profile is dominated by high levels of nervonic acid (61.25%) and oleic acid (37.42%), with unsaturated fatty acids comprising 99.96% of the total fatty acids.
Optimization of microwave-assisted enzymatic extraction of total flavonoids from Paeonia suffruticosa Jinge petals and their antioxidant activity
Lan Qingjie, Shao Yuru, Ma Haoang, and Qiao Qi
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80981
[Objective] To explore the optimal microwave -assisted enzymatic extraction process of total flavonoids from Paeonia suffruticosa Jinge, and to evaluate their antioxidant activity. [Methods] Taking the extraction rate of total flavonoids from peony petals as the evaluation index, this study investigates the effects of enzyme dosage, hydrolysis time, solid -liquid ratio, hydrolysis temperature, and microwave power on total flavonoid extraction rate. Then, response surface methodology is incorporated to optimize the extraction process, followed by an antioxidant activity analysis. [Results] The optimum process parameters are as follows:a microwave power of 348 W, an enzyme addition of 1.7%, a solid -liquid ratio of 1∶80 (g/mL ), a hydrolysis temperature of 55 ℃, and a hydrolysis time of 120 min. Under these conditions, the flavonoid extraction rate is 5.415%, while the DPPH, hydroxyl, and ABTS free radical scavenging rates are 84.18%, 36.80%, and 95.36%, respectively. [Conclusion] The process optimized by response surface methodology is reasonable and feasible, and the P.suffruticosa Jinge petal extract exhibits potent antioxidant activity.
Liquid-state fermentation process optimization and in vitro physiological activity evaluation of Lentinus edodes polysaccharides
Yang Duan and Li Zhi
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80993
[Objective] To shorten the extraction cycle of Lentinus edodes polysaccharides and increase their content. [Methods] L.edodes mycelia are used as the raw material for liquid -state fermentation. With mycelial biomass and mycelial polysaccharide content as evaluation indicators, the liquid -state fermentation process is optimized by response surface methodology. The in vitro physiological activities of the obtained polysac charides are then evaluated. [Results] The optimal process conditions for liquid -state fermentation of L.edodes mycelial polysaccharides are corn starch of 43 g/L, yeast extract of 20 g/L, FeSO4 of 2 g/L, and fermentation with shaking at 150 r/min for 7 days. Under these conditions, the mycelial polysaccharide content and mycelial biomass of L.edodes are 3.81% and 7.33 g/L, respectively. In addition, the polysaccharides at 2.5 g/L show the DPPH radical scavenging rate of 90.46% and the inhibition zone diameters of 11.57 mm and 10.71 mm against Escherichia coli and Saccharomyces cerevisiae, respectively. [Conclusion] This liquid -state fermentation process enables the efficient production of L.edodes mycelial polysaccharides, which have strong DPPH radical scavenging ability and antibacterial effects.
Advances
Research progress on effects of low-temperature processing technologies on fruit juice quality
Xie Linyu, Zhang Fusheng, Ma Yaqin, and Zheng Jiong
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80923
As fruit juice is rich in bioactive components such as vitamins, polyphenols, and carotenoids, nutrient retention and quality improvement during its processing are of great significance to consumers' health. Traditional thermal processing easily causes color deterioration, aroma loss, and nutrient loss of fruit juice, making it difficult to meet consumers' demand for high -quality fruit juice. Low -temperature processing technologies are processing methods carried out at room temperature or below 60 ℃ with extremely low thermal effects. They feature advantages of high efficiency, environmental friendliness, and high nutrient retention rates and have become research hotspots in the field of fruit juice processing in recent years. The applications of different low -temperature processing technologies in fruit juice processing were systematically summarized. Their effects on the physicochemical properties, sensory quality, nutritional quality, and bioactive components of fruit juice were analyzed. The action mechanisms of different low -temperature processing technologies were explored from the cellular and molecular levels. The advantages and challenges of each technology in the field of fruit juice processing were analyzed, and their main challenges and opportunities in fruit juice processing were prospected.
Research progress on classification , biosynthesis , functions and applications of aminobutyric acids
Liu Jun, Cheng Yunhui, Shuai Fucheng, Gao Chun, and Lin Qinlu
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80118
Aminobutyric acids are a class of four -carbon non -protein amino acids that can be classified into three isomers, α-, β-, and γ- aminobutyric acids, according to the position of the amino group on the carbon chain. Due to their diverse biological activities, including anti-inflammatory, neuromodulatory, and plant stress resistance -enhancing activities, these compounds have demonstrated important application value in the fields of food, agriculture, medicine, and the chemical industry. This article systematically summarizes the molecular structural characteristics and core physiological functions of the three aminobutyric acids and quantitatively compares the advantages and disadvantages of various preparation technologies, including chemical synthesis, microbial fermentation, in vitro enzymatic catalysis, and plant extraction. The advantages and disadvantages of commonly used analytical methods for these compounds are systematically evaluated, and the current status of their industrial applications in the food, agricultural, and pharmaceutical industries is reviewed, with particular emphasis. In addition, the key technical challenges and development directions encountered in their chemical synthesis and biomanufacturing processes are discussed.
A review of sources and screening methods for food-derived ACE inhibitory peptides
Yu Chenliang, Yang Jinlin, Wang Fangfang, and Yan Qingguo
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60164
Angiotensin -converting enzyme (ACE ) inhibitory peptides act as natural and safe agents for hypertension intervention by specifically binding to the ACE active center and thereby blocking the pressor pathway of the renin -angiotensin system (RAS ). In response to the bottlenecks of low efficiency and high cost associated with conventional screening approaches, this paper systematically reviews structure -oriented screening technologies for food -derived ACE inhibitory peptides. Key methodologies are discussed in terms of their principles and applications, including database -based targeted screening, molecular simulation of enzymatic hydrolysis, structure -activity relationship modeling, molecular docking, and kinetic simulation. Furthermore, recent research advances on ACE inhibitory peptides from different sources are summarized, with a focus on four major categories:marine organisms, plants, animal -derived materials, and fermented dairy products.
Research progress on extraction process and bioactivity of jujubosides
Ma Siyuan, Chen Liang, Wen Xuna, Deng Gang, Liu Cunfang, and Tian Guanghui
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80842
Jujubosides are a class of compounds with unique bioactivities in Ziziphi Spinosae Semen, mainly consisting of tetracyclic and pentacyclic triterpenoid saponins. Various extraction processes have been developed, and their efficiencies differ. The combined use of multiple extraction methods is expected to improve extraction performance. Jujubosides exhibit significant biological activities, including improvement of insomnia, alleviation of cognitive impairment, antidepressant, anticancer, anti -aging, antioxidant, and hepatoprotective effects. Research on their structure -activity relationships is still being continuously deepened. This article reviews the structures, extraction processes, and biological activities of jujubosides, and prospects the in -depth development and efficient utilization of Ziziphi Spinosae Semen in fields such as health product development and drug research.
Research progress and application of walnut shell-breaking and kernel extraction technologies
Lu Shaomin, Li Wei, Liao Hongsen, Jiang Chenxi, and Huang Shengyang
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80804
Walnut, characterized by its high nutritional value and substantial market demand, has become a globally significant economic crop. However, the intrinsic hardness of the shell and its tight adhesion to the kernel pose considerable challenges to efficient shell breaking and kernel extraction, making this process a critical bottleneck in industrial production. The walnut shell -breaking and kernel extraction process generally encompasses two fundamental stages:shell fragmentation and subsequent shell -kernel separation. This paper systematically reviews the current state of walnut shell -breaking and kernel extraction technologies and analyzes the advantages and limitations of conventional manual and mechanical shell -breaking methods, alongside emerging technologies such as microwave -, ultrasonic -, and laser -assisted shell breaking. Furthermore, recent progress in shell -kernel separation technologies are discussed, with a particular emphasis on advances in physical sorting techniques and intelligent sorting approaches.
Packaging & Design
Translational design of Yingdu Baba lantern in southern Fujian Gongtang packaging from the perspective of cultural genes
Liu Yun and Huang Ying
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80509
To address current issues of insufficient cultural expression and design homogenization in the packaging design of intangible cultural heritage (ICH) foods in the southern Fujian region, this study takes the Yingdu Baba lantern, a national -level ICH item, as the research subject and Gongtang packaging design as the practical carrier. By introducing cultural gene theory, the core cultural factors of the Yingdu Baba lantern are identified and extracted from six dimensions:form, color, pattern, material, behavior, and semantics. A translation framework between cultural genes and packaging design elements is constructed, and corresponding design strategies are proposed. The framework is validated through the design practice of "little fortune lantern" hanging ornament packaging and the octagonal gift box packaging. The results indicate that the cultural gene translation methodology can integrate the cultural connotations of ICH into the visual expression, structural design, and interactive experience of food packaging, thereby achieving effective transformation from cultural resources into tangible design outcomes.
Semantic system construction and visual translation of Hongshan jade culture in food packaging design
Liu Yajuan, Ma Shiyu, and Wang Xinyuan
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60115
With Hongshan jade culture as the core semantic resource, this study investigates the systematic semantic construction and visual expression paths of Hongshan jade culture in contemporary food packaging design. First, the foundation for extracting visual morphemes of Hongshan jade culture is established from three dimensions:cultural semantic structure, aesthetic characteristics, and digital technology support. On this basis, a five -stage semantic system encompassing "semantic extraction, form clustering, semantic reproduction, semantic refinement, and semantic imaging" is developed, through which the visual texts, behavioral texts, and spiritual texts of typical jade artifacts are distilled to achieve the visualized expression of cultural morphemes. Furthermore, a visual translation strategy across four dimensions -"structure, material, graphics, and technology" -is proposed, corresponding respectively to the modeling configuration, material perception, graphic narrative, and digital interaction strategies in food packaging design. In practice, technologies such as Artificial Intelligence Generated Content (AIGC ) and Augmented Reality (AR) are integrated, and through the generation of graphic archetypes and the construction of digital characters, the immersive experience and emotional expressiveness of Hongshan jade culture in packaging communication are enhanced.
Homogenization dilemma and corresponding strategies of emotional interaction in digital food packaging design
Zhao Chunyan
Date posted: 11-3-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60145
Currently, emotional interaction in digital food packaging design is increasingly homogenized, mainly manifested in the mechanical replication and sensory stacking of interactive forms, the superficial decoration and semantic vacuum of cultural symbols, and the fragmentation of user experience processes and emotional gaps. The reasons lie in design thinking that overly prioritizes a technology -centered orientation while failing to adequately embody emotional purposes, cultural symbols that remain at the level of appropriation rather than translation, and the neglect of the structural nature of the five elements of user experience. Grounded in foundational theories of design studies, this paper achieves closed -loop innovation across dimensions including the construction of a mechanism to address sensory stacking, the adoption of a transcendence mode for superficial symbols, and the creation of a repair framework for experiential fragmentation.
