Volume 42, Issue 3 (2026)
Fundamental Research
Preparation and characterization of walnut polypeptide liposomes with bilayer polysaccharide modification
CHEN Rui, WANG Fengjun, ZHANG Guohong, JIN Feng, and PENG Hongchun
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81155
[Objective] To improve the physicochemical stability of walnut polypeptide liposomes (WP-L), delay walnut polypeptide (WP) release, and conduct bilayer polysaccharide modification on the WP-L using sodium alginate (SA) and chitosan (CS). [Methods] The effects of modifications by CS and SA in different mass fractions on the physicochemical properties of WP-L are investigated. Then, the structural morphology of the liposomes is characterized by transmission electron microscopy (TEM) and Fourier transform infrared (FTIR) spectroscopy. Additionally, liposome stability under long-term storage conditions is examined. Finally, polypeptide release rates, release behavior, sustained-release characteristics, alongside bioactivity changes before and after digestion are evaluated via in vitro simulations of gastrointestinal digestion and release experiments. [Results] When the mass fractions of CS and SA are 0.6% and 0.5%, respectively, the encapsulation efficiency of WP by the prepared SA-CS-WP-L is up to 90.67%, with a ζ-potential of -17.10 mV. According to TEM observation, SA-CS-WP-L exhibits a spherical vesicle structure with a smooth surface and a core-shell structure. Changes in TEM image contrast indicate successful deposition of CS and SA onto the WP-L surface. In FTIR results, SA and CS form stable complexes on the WP-L surface through hydrophobic interactions and intermolecular hydrogen bonding. During the 19-day low-temperature storage experiment, SA-CS-WP-L still exhibits a high polypeptide encapsulation efficiency (70.77%) and stable physicochemical properties. In vitro gastrointestinal digestion simulations and polypeptide release assays demonstrate that SA and CS modifications effectively delay WP release during digestion while maintaining their sustained inhibitory efficacy against angiotensin-converting enzyme (ACE). Furthermore, WP release follows Fick diffusion behavior. [Conclusion] Bilayer surface modification of WP-L using SA and CS effectively protects WP and achieves sustained-release performance.
Analysis and identification of chromogenic components in lotus root powder
ZHANG Yuhan, XIN Xiaobin, YANG Cheng, MIN Rui, and SHI Liangman
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80333
[Objective] To analyze and identify the coloring components in lotus root powder, clarify the reasons for the different colors of lotus root powder, and analyze the color variation patterns during brewing. [Methods] Five commercially available lotus root powder samples are analyzed. Acid-base chromogenic reactions and ultraviolet-visible (UV-Vis) spectroscopy are employed to preliminarily identify the chromogenic components. Ultra-high performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) and Fourier transform infrared spectroscopy (FT-IR) are used to determine their composition and structural units. [Results] The chromogenic components in lotus root powder are identified as proanthocyanidins, primarily oligomeric proanthocyanidins composed of catechins and epicatechins, with relative molecular weights predominantly below 896. The main structural unit is (-)-epicatechin. The proanthocyanidin content in the five commercially available samples ranges from 0.080 to 0.150 mg/g. In the high-content sample (0.147 mg/g), the levels of anthocyanins, total polyphenols, and total flavonoids are (0.001 1±0.000 3), (0.262±0.003) mg GAE/g, and (0.348±0.008) mg/g, respectively. [Conclusion] The color differences in lotus root powder are primarily attributed to proanthocyanidin content and storage conditions (temperature and duration).
Foaming properties and structural characterization of wheat germ albumin-galacto-oligosaccharide covalent complexes
ZHANG Gensheng, SU Wenwen, HUANG Xinyu, DU Yinan, NA Zhiguo, and FEI Yingmin
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60169
[Objective] To improve the foaming properties of wheat germ albumin (WGA). [Methods] WGA was modified by wet glycosylation with galacto-oligosaccharides (GOS). The foaming capacity and foam stability of the wheat germ albumin-galacto-oligosaccharide covalent complex (WGA-GOS) were investigated, and its structure was characterized. [Results] Compared with WGA, the foaming capacity and foam stability of the WGA-GOS increased by 41.7% and 7.9%, respectively. Fourier transform infrared spectroscopy, circular dichroism, intrinsic fluorescence spectroscopy, and scanning electron microscopy analyses showed that the introduction of GOS altered the spatial structure of WGA, confirming the formation of covalent bonds between WGA and GOS. After modification, the α-helix, β-sheet, and β-turn structures decreased, while the random coil content increased, indicating enhanced molecular flexibility of the protein and improved adsorption capacity at the gas-liquid interface. Meanwhile, the fluorescence intensity of tryptophan decreased. [Conclusion] Modification of WGA with GOS can improve its foaming properties.
Simulation and analysis of drying characteristics of sorghum in vibrating fluidized bed
YAN Yanqi, WAN Lin, CHE Gang, WANG Haochen, and XI You
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80592
[Objective] To analyze the motion, heat transfer, and mass transfer characteristics of sorghum in a vibrating fluidized bed and determine appropriate vibration and ventilation parameters to achieve efficient drying of sorghum. [Methods] Under the combined action of vibration and hot air, and based on the heat and mass transfer as well as the motion relationships between sorghum particles and the air medium during the fluidized bed drying process, a heat and mass transfer model was developed based on CFD-DEM fluid-solid coupling theory. The effects of vibration frequency, hot air temperature, and apparent wind speed on drying rate and drying unevenness were investigated. [Results] In the initial stage of drying, the unevenness of sorghum drying gradually increased due to the influence of particle motion and relative humidity. Particles in the lower bed layer experienced intense heat exchange because of strong airflow disturbance, with convection as the dominant heat transfer mode, whereas heat transfer in the middle and upper bed layers mainly occurred through conduction between particles. When the vibration frequency was 20 Hz, the minimum fluidization velocity decreased by 8.36%, and the bed expansion ratio decreased by 42.11%. When the vibration frequency was 21 Hz, the hot air temperature was 336 K, and the apparent wind speed was 1.7 m/s, the maximum drying rate of the vibrating fluidized bed reached 17.86%/h, and the minimum drying unevenness was 0.304. The validation experiment showed that the errors were all less than 5%. [Conclusion] Vibrating fluidized bed drying technology can achieve efficient and controllable drying of fresh sorghum.
Safety & Inspection
Indirect competitive enzyme-linked immunosorbent assay for the detection of enrofloxacin residues in animal-derived food
HUANG Jiaxiang, LI Yanfei, WANG Kaile, ZHANG Min, WANG Yao, and KANG Huaibin
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80103
[Objective] To establish a highly sensitive indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) for detecting enrofloxacin (ENR) residues in animal-derived food. [Methods] ENR was conjugated with keyhole limpet hemocyanin (KLH) using the carbodiimide method to prepare an immunogen, and New Zealand white rabbits were immunized to produce high-sensitivity antibodies. Based on this, the detection system was optimized to establish ic-ELISA, the detection performance was evaluated, and spiked recovery tests were conducted in animal-derived food. [Results] Under the optimized conditions of coating antigen concentration at 0.25 μg/mL, antibody dilution of 1∶40 000, secondary antibody dilution of 1∶5 000, primary antibody incubation for 15 min, secondary antibody incubation for 30 min, and color development for 5 min, the IC50 of the method was 27.76 pg/mL. The detection range was 0.49~1 577.29 pg/mL, and the limit of detection was 0.33 pg/mL. The intra- and inter-assay coefficients of variation were both less than 15%. The method showed good specificity in trace detection of ENR, with recovery rates of 93.37%~97.06% in chicken and 87. 15%~97.59% in fish. [Conclusion] This method demonstrates excellent sensitivity, precision, specificity, and accuracy, and provides an effective tool for detecting trace residues of ENR in animal-derived food. 康怀彬 （1963 —），男，河南科技大学教授，硕士。E-mail: khbin001@163.com
Dilemma of food safety information release in the protection of consumer rights and interests
KONG Fei
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60143
From the perspective of consumer rights protection, and in light of the existing institutional mechanisms and practical conditions in the field of food safety, this study finds that the current release of food safety information faces several dilemmas, including insufficient transparency in government food safety information disclosure systems, relatively single channels for information dissemination, and a relatively lagging public opinion monitoring system. In response to these dilemmas, solutions can be proposed from three distinct dimensions. First, enhancing the transparency of the government food safety information release system, namely by clearly defining the responsibilities of various departments and enriching the types of information disclosed. Second, constructing diversified channels for food safety information release, namely by fully utilizing the Internet to build a comprehensive information platform and effectively integrating and leveraging the communication advantages of social media. Third, establishing an efficient public opinion monitoring system for food safety information security, namely by building a comprehensive monitoring network and applying advanced technologies for precise assessment and analysis. Through these three dimensions, a comprehensive breakthrough can be achieved in addressing the current dilemmas of food safety information release.
Determination of 12 synthetic pigments in wine by solid phase extraction with ultra-high performance liquid chromatography-tandem mass spectrometry
LI Xin, LI Bangrui, CHEN Dongyang, ZENG Dong, and ZUO Jiaxin
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80427
[Objective] To establish a method for the detection of 12 synthetic pigments in wine by solid-phase extraction/ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). [Methods] After the wine is subjected to purification and enrichment via solid-phase extraction, 12 synthetic pigments are determined using ultra-high performance liquid chromatography for separation and mass spectrometry in multiple reaction monitoring (MRM) mode. The influence of matrix effect on the determination is corrected using a matrix-matched calibration curve. [Results] For the 12 synthetic pigments within the range of 0.2~20 000 μg/L, the peak area has a good linear relationship with their mass concentration, and the coefficient of determination R2≥0.982 0.The recovery rates for the analytes at different spiked levels range from 90.8% to 105. 1%, with relative standard deviations (RSDs) of 2. 1%~4.9%. The limits of detection (LODs) of the method are 0.006~1. 500 µg/kg, and the limits of quantitation (LOQs) are 0.02~5.00 µg/kg. The method is used to detect 10 batches of wine samples of different types, of which 5 samples are found to contain acid yellow 36 and indigo carmine. [Conclusion] It is simple, highly sensitive, and offers a wide linear range, making it suitable for the routine determination of the 12 synthetic pigments in wine.
Food Equipment & Intelligent Manufacturing
Effects of the rotor screw edge angle of twin-screw extruder on the extrusion process of polylactic acid
SUN Chenhao, WANG Xilin, WU Yuntao, and HUANG Zhigang
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60003
[Objective] To investigate the effects of the flight edge angle at the end face of the screw rotor in a counter-rotating twin-screw extruder on the extrusion performance of polylactic acid (PLA). [Methods] Experimental screws with flight edge angles of 70° and 80° were compared with a standard screw (90° flight edge angle) as the control. Mesh generation of the screw elements was conducted using Gambit software, followed by numerical simulations in Polyflow to compare the differences in pressure fields and shear rates within the flow channels of the three screws. The residence time and distribution of tracer particles were obtained via the Polystat post-processing statistical module, and corresponding curves were plotted to evaluate the extrusion capacity and distributive mixing characteristics of the three screw designs. [Results] At the same screw rotation speed, reducing the flight edge angle weakened the local high-pressure effect in the flow channel. Among the three screws, the 70° flight edge angle presented the optimal shearing performance, followed by the standard screw. Screws with smaller flight edge angles exhibited stronger material conveying capacity, higher screw area utilization, and superior distributive mixing performance. [Conclusion] The flight edge angle at the end face of the extruder screw rotor significantly regulates the flow field characteristics, conveying capacity, and mixing performance during PLA extrusion. Appropriately reducing the flight edge angle can simultaneously lower local high pressure in the flow channel and enhance material conveying efficiency and distributive mixing. Among the tested designs, the screw with a 70° flight edge angle demonstrates the best comprehensive extrusion performance.
Bearing fault detection of fruit puree packing machine based on multi-channel depth residual graph neural network
YAN Shengli, FU Hui, and LI Hao
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80255
[Objective] To address the issue of bearing failure in fruit puree packaging machines operating in complex work environments. [Methods] This study proposes a method of bearing fault detection of fruit puree packing machine based on multi-channel depth residual graph neural network. First, it uses the Cmor wavelet to complete signal preprocessing, and converts the original one-dimensional bearing fault signal samples into two-dimensional time-frequency graph signals. Second, the study designs the multi-channel feature extraction module, which reduces the number of parameters and enhances the data interaction between each channel, so as to effectively extract the two-dimensional time-frequency spectrum information of the bearing fault signal of the fruit puree packaging machine. Third, it proposes the residual graph neural network to fully learn the bearing fault characteristics from the two-dimensional time-frequency domain data of the bearing fault signal of the fruit puree packaging machine. Finally, the study completes the sample classification of faulty bearings by using the bearing fault classification part. The accuracy, visualization, experimental comparison, and performance analysis under variable conditions and noise are conducted on the proposed method and the comparison method. [Results] The overall bearing fault accuracy of the proposed method reaches 96.95%, which is higher than 86.43% of WSVMD-net and 91.9% of OSCFD-net. When the signal-to-noise ratio (SNR) decreases from 12 to −4 dB, the bearing fault diagnosis rate of the proposed method only decreases from 95.24% to 91.35%. [Conclusion] Compared with WSVMD-net and OSCFD-net, the proposed method is more suitable for variable conditions and noisy environment, obtaining higher accuracy and lower loss value.
Automatic sorting system for citrus fruits based on machine vision algorithms and intelligent camera
LI Lei, GAO Yanling, HOU Yakun, and LIU Zihui
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60168
[Objective] To achieve the automatic sorting of citrus fruits. A smart sorting system combining machine vision algorithms and an intelligent camera is designed. [Methods] The system is composed of a detection room, an intelligent camera, a mirror, a lighting system and rollers (including conveyor belts). The intelligent camera is equipped with a microprocessor, which can capture and process images without a dedicated computer. The lighting system consists of LED light strips positioned above the fruits, operating in stroboscopic mode synchronized with the camera to ensure uniform and stable illumination. For the captured fruit images, machine vision algorithms are applied to perform image segmentation and image labeling, achieving fruit size estimation, circle detection, color index estimation and local defect recognition. [Results] Experimental results based on a dataset of oranges collected from a certain orchard demonstrate that the proposed system achieves high prediction accuracy in fruit size and color index estimation. [Conclusion] The designed online smart sorting system can efficiently complete the sorting and detection of citrus fruits. Compared with other advanced computer vision algorithms, including automated grading systems based on the Raspberry Pi platform and nondestructive quality detection systems integrating machine vision and spectroscopy, the proposed system achieves higher accuracy in local defect classification.
Time-optimal trajectory planning for food sorting robotic arm based on improved fruit fly algorithm
ZHANG Meijing, LIU Jiacheng, and WANG Yang
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60170
[Objective] To enhance sorting efficiency and motion stability and to address problems in robotic arm trajectory planning in food sorting scenarios, such as long operation time, large joint motion impact, and the tendency of algorithms to fall into local optima. [Methods] Taking the UR 5 six-degree-of-freedom food sorting robotic arm as the research object, a time-optimal trajectory planning method based on an improved fruit fly optimization algorithm (IFOA) was proposed. First, a kinematic model of the robotic arm was established, and its forward and inverse kinematic equations were solved. On this basis, a 3-5-3 piecewise polynomial interpolation method was adopted to construct a smooth joint-space motion trajectory. With the objective of minimizing the total operation time of the robotic arm, and under the constraints of joint angles, velocities, and accelerations, the IFOA was used to optimize the operation time of each segment of the 3-5-3 polynomial. [Results] In algorithm performance tests, compared with the traditional fruit fly optimization algorithm (FOA), particle swarm optimization (PSO), and the improved whale optimization algorithm (IWOA), the IFOA improved the optimal solution accuracy by 1-2 orders of magnitude on unimodal test functions. On multimodal test functions, the optimization success rate of the IFOA increased by 35%. In the robotic arm sorting trajectory planning experiment, the average operation time of the robotic arm optimized |by the IFOA was 7.12 s, which was reduced by 22.36%, 18.57%, and 9.82% compared with FOA, PSO, and IWOA, respectively. In addition, the smoothness of the joint angular velocity and angular acceleration curves improved by 40%. [Conclusion] The proposed IFOA algorithm can effectively shorten the operation time of food sorting robotic arms and improve their motion stability.
Storage Transportation & Preservation
Non-destructive prediction about storage quality of prunes in Xinjiang using visible and near-infrared spectroscopy technology
WEN Long, ZHANG Hui, and LAI Lisi
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80106
[Objective] To establish a prediction model for the soluble solid content (SSC) and firmness of prunes in Xinjiang using visible and near-infrared (Vis-NIR) spectroscopy, enabling nondestructive and accurate evaluation of the internal quality of the fruit. [Methods] Taking 280 prunes in Xinjiang as research samples, the study collects Vis-NIR reflectance spectra at different storage periods with a near-infrared system. Principal component analysis-Mahalanobis distance (PCA-MD) is applied to eliminate abnormal samples. Then, the remaining dataset is divided into a calibration set and a prediction set at a ratio of 3∶1 using the Kennard-Stone (K-S) algorithm. Partial least squares (PLS) and support vector regression (SVR) models are employed to compare the effects of different preprocessing methods on the raw spectra, including Savitzky-Golay smoothing (SG), standard normal variable transform (SNV), first-order derivative (1st-D), and normalization (Norm). Characteristic wavelengths of the prunes' spectra are selected using competitive adaptive reweighted sampling (CARS), bootstrapping soft shrinkage (BOSS), and interval combination optimization (ICO). Based on the selected features, regression models for the quality prediction of prunes are established using PLS and SVR algorithms. [Results] For the SSC prediction of prunes in Xinjiang, the SNV-CARS-SVR model demonstrates the best performance, with a determination coefficient (R2p) of 0.866, a root mean square error of prediction (RMSEP) of 0.651, and a residual predictive deviation (RPD) of 1.956. For firmness prediction, the Norm-BOSS-PLS |model achieves the best results, with an R2p of 0.894, an RMSEP of 0.740, and a RPD of 2.207. [Conclusion] The nondestructive prediction of the SSC and firmness of prunes in Xinjiang using Vis-NIR spectroscopy is demonstrated to be feasible and holds considerable potential for practical application.
Process optimization and phenolic compound variation of apple-raspberry composite fruit vinegar during storage
ZHANG Huiming, JIN Tieyan, and LI Jiajun
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80269
[Objective] To analyze the dynamic migration patterns of nutritional components in composite fruit vinegar during storage and thereby reveal the mechanism of storage conditions affecting the quality stability of the fermentation system. [Methods] Single-factor experiments combined with the surface methodology are adopted to optimize the fermentation parameters of apple-raspberry composite fruit vinegar, with the total acid mass concentration employed as the response value. Meanwhile, the composite fruit vinegar prepared by the optimized process is subjected to a 60-day storage test at ambient temperature in the dark. [Results] The optimal brewing parameters for apple-raspberry composite fruit vinegar are as follows:raspberry addition of 20 g/100 g, acetic acid bacterium inoculation of 10 mL/ 100 mL, and fermentation temperature of 32 ℃. The total content of the ten detected phenolic compounds in apple-raspberry composite fruit vinegar shows a trend of increasing with prolonged storage time. [Conclusion] Storage aging can effectively promote the accumulation of phenolic compounds in apple-raspberry composite fruit vinegar.
Intelligent defect detection on peanut surfaces based on improved YOLO v 7
TIAN Boxuan
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80344
[Objective] To propose an intelligent defect detection method based on an improved YOLOv7 model for the challenges of strong polymorphism in peanut surface defects and insufficient accuracy of traditional visual inspection methods. [Methods] A cross-channel attention mechanism is integrated to enhance local feature response. Then, a bidirectional feature pyramid is constructed to improve multi-scale defect fusion. Additionally, an angle constraint loss function is introduced to optimize irregular object localization. Furthermore, the model is optimized using an industrial-grade sample library combined with data augmentation strategies. [Results] The improved model achieves a precision of 0.917, a recall of 0.903, Pt@0.5 of 0.948, and Pt@[0.5:0.95] of 0.705 on the test set, with an inference speed of 74.166 frames per second, significantly outperforming other models. Ablation experiments indicate that the MSAM module contributes most to fine-grained feature recognition. [Conclusion] The proposed method balances detection accuracy and real-time performance, effectively overcoming challenges such as complex surface textures and significant defect scale variation. The proposed method provides an efficient solution for intelligent defect inspection on peanut surfaces.
Construction of a quaternary composite antimicrobial film and its preservation-enhancing effect on cherry tomatoes
NIE Longying, JIAO Lijun, YANG Jiamin, YE Wenbin, and ZHU Xiujuan
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80793
[Objective] To optimize the formula of a chitosan (CS)-carboxymethyl cellulose (CMC) composite film, and to enhance its antimicrobial activity and preservation effect on cherry tomatoes through the incorporation of olive pomace polyphenols (OPP) and curcumin (Cur). [Methods] CS and CMC are used as the matrix, into which OPP and Cur are incorporated. Then, the formula is optimized using response surface methodology, with the inhibition zone diameter against E.coli as the indicator. [Results] The optimal formula is 1.5% CS, 3% CMC, 8% OPP, 3% Cur, 0.9% glycerol, and 1.2% acetic acid, all based on the weight of water. The resulting CS-CMC-OPP-Cur (COPC) film exhibits significantly improved properties. The density is 1.773 g/cm3. The tensile strength is 8.78 MPa, 63.50% higher than that of the chitosan-carboxymethyl cellulose (CM) film. The elongation at break is 29.79%, representing a 26.60% increase over the CM film. The water vapor permeability is 2.38 mg·mm/ (cm2·kPa·d), 42.93% lower than that of the CM film, while the inhibition zone diameter reaches 16.39 mm. In cherry tomato preservation tests over 15 days, the COPC coated group exhibits a decay rate of 46.08%, a weight loss of 2.94%, and a soluble solid rate of 27.18%, significantly outperforming the blank and control groups. The loss rates of titratable acid and vitamin C are 0.32% and 0.318%, respectively, extending the shelf life beyond 15 days. [Conclusion] Through component synergy, the physical properties, barrier performance, and antimicrobial activity of the COPC film are significantly improved, effectively delaying the quality deterioration of cherry tomatoes.
Nutrition & Activities
Nobiletin improves organismal health by regulating circadian rhythms : absorption, mechanisms, and delivery strategies
ZHANG Mengling, HAN Lingxian, ZHAO Chan, and LIANG Zengenni
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81125
Nobiletin, a hexamethoxyflavone unique to citrus peels, exhibits activity in regulating circadian rhythms. Characterized by a low molecular weight, it can cross the blood-brain barrier and demonstrates various biological functions, including antioxidant, anti-inflammatory, cardiovascular protective, and anticancer effects. However, limitations such as its low water solubility, high crystallinity, and poor stability hinder its nutritional and functional performance in food applications. Therefore, this review summarizes the in vivo absorption of nobiletin, its penetration through the blood-brain barrier, and the biotransformation processes of its active metabolites. Furthermore, this review discusses the regulatory effects on the central clock and peripheral clocks, as well as the mechanisms by which it suppresses related disease progression and promotes overall health via stabilizing circadian rhythms. Moreover, the review summarizes frontier strategies to enhance the stability and bioavailability of nobiletin and identifies the limitations in existing research.
Exploration in the mechanism of alcohol extracts of Moringa oleifolia leaves in improving sleep
GAO Wenrong, LIU Weiliang, and ZHAO Dongmei
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80396
[Objective] To explore the effect of Moringa oleifera leaves, a characteristic plant resource in Yunnan Province, on the sleep improvement mechanism. [Methods] The chemical composition of ethanol extract from M.oleifera leaves (MOLEE) is determined by targeted metabolomics technology. The efficacy of MOLEE in improving sleep is evaluated in vivo through health food standard assays (mouse autonomous activity monitoring, pentobarbital sodium-induced mouse sleep test, and pentylenetetrazole-induced mouse convulsion test). Network pharmacology, molecular docking, and molecular dynamics simulation are employed in vitro to preliminarily investigate the mechanism of MOLEE on sleep-improving efficacy. [Results] MOLEE is rich in some active ingredients such as epicatechin, rutin, isoquercitrin, and apigenin, with their relative contents being 11.812, 18.071, 169.948, and 20.152 μg/mL, respectively. Compared with the blank group, the high-dose MOLEE group significantly reduces the number of autonomic activities of mice from 50.67 to 40.75 (P<0.05), and the sleep onset rate increases from 16.67% to 58.33%. The sleep latency of mice in the high- and low-dose groups of MOLEE are shortened to 76.14%, 76.39%, respectively (P<0.01). The sleep duration is prolonged from 24.35 to 46.77 and 46.54 min, respectively (P<0.01). Additionally, the high- and low-dose groups of MOLEE significantly reduce the mortality rate of pentylenetetrazole-induced convulsions by 41.67% and 33.33% (P<0.05), respectively. The results of network pharmacology indicate that there are 8 core components of MOLEE, namely epicatechin, rutin, isoquercitrin, apigenin, kaempferol, quercitrin, isoquercitrin, quercetin, corresponding to 399 targets. The Venn diagram shows that there are 95 common targets, and topological analysis shows that the 8 core components are closely related to key insomnia targets such as gamma-aminobutyric acid A (GABA-A), tumor necrosis factor (TNF), interleukin-6 (IL-6), and 5-hydroxytryptamine-A (5-HT-A) and other receptor proteins, and play a role in improving sleep. The results of GO and KEGG analysis indicate that the core components of MOLEE acted through regulating biological processes such as GABAergic neurotransmission, postsynaptic membrane potential regulation, and circadian rhythm, and through TNF, MAPK, 5-HT, and GABA signaling pathways. The molecular docking and dynamics simulations show that the eight core components are closely bound to the four key insomnia target proteins with strong stability, verifying the accuracy of the network pharmacology prediction results. [Conclusion] The material basis for MOLEE to improve sleep lies in its eight core components, including epicatechin and rutin, which exert their sleep-improving effects through multiple targets and multiple pathways.
Structural characterization, antioxidant activity, and hypoglycemic effects of Plantago seed polysaccharides
LIU Donglai, WANG Peng, PENG Xinyu, SHA Yixuan, and YIN Xingfu
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80841
[Objective] To investigate the structural characteristics, in vitro antioxidant activity, and hypoglycemic effects of Plantago seed polysaccharides (PSP) on type 2 diabetes mellitus (T2DM) rats. [Methods] The structure of PSP is analyzed via ultraviolet (UV) spectroscopy, high-performance gel permeation chromatography (HPGPC), and ion chromatography (IC). Antioxidant activity is assessed by DPPH, ABTS, and hydroxyl free radical scavenging rates. Then, a T2DM rat model is established using streptozotocin (STZ) to assess the effects of PSP on fasting blood glucose (FBG), blood lipids, and oxidative stress markers. [Results] In an amorphous structure, PSP has a molecular weight of 1. 42×104, primarily composed of glucose (Glc), mannose (Man), galactose (Gal), and arabinose (Ara). Additionally, it exhibits high thermal stability. The DPPH, ABTS, and hydroxyl free radical scavenging rates of PSP are 77.50%, 57.76%, and 39.71%, respectively. In animal experiments, PSP significantly reduces FBG, total cholesterol (TC), and triglyceride (TG) levels in T 2DM rats (P<0.01), increases superoxide dismutase (SOD) activity, and decreases malondialdehyde (MDA) content. [Conclusion] PSP exhibits clear structural characteristics alongside potent antioxidant and hypoglycemic activities, suggesting its potential as an adjunctive functional ingredient for diabetes management.
Development & Application
Optimization of carotenoid production from Xinhui mandarin juice fermented by rhodotorula mucilaginosa
LIU Minghan, JIAN Huali, and ZHONG Wujie
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80041
[Objective] To improve the utilization of waste Xinhui mandarin pulp and explore the feasibility of preparing low-cost carotenoid-producing culture media. [Methods] By using Xinhui mandarin juice as the fermentation medium, with the total carotenoid yield and biomass of rhodotorula mucilaginosa as the evaluation indexes, the components of the medium and fermentation conditions were optimized via single-factor experiments and response surface methodology. [Results] The fermentation medium is prepared with Xinhui mandarin juice, with the total sugar content controlled at 95~100 g/L, total nitrogen content at 3 g/L, and initial pH at 6. Under the conditions of 4 mL/ 100 mL inoculum size, 240 r/min shaker rotation speed, 0.08 liquid loading coefficient, 28 ℃ fermentation temperature, and 96 h shake-flask fermentation, the biomass of rhodotorula mucilaginosa reaches 44.62 g/L, and its carotenoid yield reaches 13.08 mg/L. The DPPH radical scavenging activity of the pigment extract obtained under these conditions is higher than that of Vitamin C. [Conclusion] Compared with the basal medium under the same fermentation conditions, the shake-flask yield of carotenoid from the Xinhui mandarin juice medium increases by 2.17 times, which provides a new approach for the efficient exploitation and utilization of waste Xinhui mandarin pulp.
Effects of high-pressure processing on microbial indicators, physicochemical indicators, and aroma components of golden tea beverage
WANG Han, YAO Maojun, CAO Yingzi, LUO Kaikun, and TAN Yongsheng
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80015
[Objective] To systematically evaluate the comprehensive effects of high-pressure processing (HPP) on microbial inactivation, physicochemical properties, and volatile aroma compounds of golden tea beverage, and to optimize a non-thermal processing technique, in response to the negative impact of conventional thermal sterilization on its quality. [Methods] Golden tea beverage was treated under different pressure-time combinations using HPP. Microbial indicators were determined, and microbial inactivation kinetic models were established. Changes in physicochemical properties (tea polyphenols, free amino acids, total soluble sugars, pH, and color) were analyzed, and sensory evaluation was conducted to determine the optimal processing parameters. Meanwhile, volatile aroma compounds before and after HPP were characterized using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). [Results] The Weibull model more accurately described the non-log-linear inactivation behavior of microorganisms. Under the optimal condition (400 MPa for 5 min), the total viable count decreased to (8±2) CFU/mL, fully meeting national beverage hygiene standards, while achieving the highest overall sensory score and maximizing the retention of color and taste. Aroma analysis showed that HPP reduced certain floral and fresh compounds, such as nonanal (decreased by 86.2%) and linalool (decreased by 65.3%), while increasing ripe-sweet |compounds such as β-myrcene. The aroma profile shifted from a "fresh floral" type to a "ripe-sweet" type, without generating typical heat-induced off-flavors. [Conclusion] HPP (400 MPa for 5 min) effectively inactivated microorganisms in golden tea beverage, better maintained aroma harmony, and avoided flavor distortion, demonstrating its feasibility as a non-thermal processing technology.
Effects of thermal sterilization conditions on the aromatic quality of traditional Korean rice wine
XIA Weiliang, JIN Tieyan, and XIONG Sirui
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80547
[Objective] To explore the preferred conditions for thermal sterilization of Korean rice wine from the perspective of aroma component preservation. [Methods] The effects of different thermal sterilization conditions on the aroma quality of traditional Korean rice wine are evaluated by combining an electronic nose with headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The response values of the electronic nose sensors, as well as the types and content of volatile compounds, are determined. [Results] The response signals of the sensors R7 (inorganic sulfides), R9 (organic sulfides), R2 (nitrogen oxides), R6 (methyls), and R8 (alcohols and aldehydes and ketones) to different heat sterilized samples are generally strong. Linear discriminant analysis (LDA) shows that the volatile compounds of the rice wine samples sterilized at 65 ℃ for 5 min are the most similar to those of the unpasteurized samples. In contrast, the original flavor profiles of the samples are significantly altered by sterilizing the samples at 85 ℃ for 30 min and 125 ℃ for 5 s. A total of 106 aroma compounds are identified in the four groups of rice wine samples, with alcohols and esters being the most abundant. Their relative content is 25.53%~40.67% and 33.49%~44.75%, respectively. Thermal sterilization affects both the types and relative content of volatile compounds in the samples. The rice wine sterilized at 65 ℃ for 5 min exhibits the closest similarity to unsterilized rice wine, with total mass concentrations of compounds being 7.26 and 8.74 mg/L, respectively. [Conclusion] Based on aroma component analysis, sterilization at 65 ℃ for 5 min is identified as the preferred thermal sterilization condition for traditional Korean rice wine.
Effect of addition amounts of salted egg white on the quality of fresh wet mung bean noodles
TIAN Caiyun, CHEN Lei, HUANG Qun, and LI Wenjun
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81147
[Objective] To explore the effect of different addition amounts of salted egg white on the quality and sensory characteristics of noodles, thereby utilizing the rich protein resource in salted egg white. [Methods] Noodles are prepared by incorporating salted egg white at levels of 0, 10%, 20%, 30%, and 40% (w/w, based on flour weight). Then, the noodles are evaluated by protein content, color, rheological properties, texture properties, broken rate, and sensory characteristics. [Results] Salted egg white addition significantly increases the system's protein content. At 20% addition, noodles exhibit optimal comprehensive quality: lowest cooking broken rate (6.7%), best textural properties (hardness, elasticity, and chewiness), optimum rheological performance (highest storage modulus G'), and highest sensory score (88.6 points). When the addition exceeds 20%, the noodles demonstrate darker color and deteriorated texture. [Conclusion] Moderate salted egg white addition (20%) optimizes gluten network structure, thereby enhancing the eating quality and nutritional value of fresh wet |mung bean noodles. This approach promotes the resource utilization of salted egg white.
Effects of key factors in hot air drying on the physical properties of Ulva prolifera
WANG Zhen and YANG Jin
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81069
[Objective] To explore the quality change patterns of Ulva prolifera during the hot air drying process. [Methods] The effects of three key drying factors (hot air temperature, air velocity, and material thickness) on the physical properties of U.prolifera (including moisture content, porosity, specific heat capacity, and thermal conductivity) are systematically investigated. Then, the influence patterns of each factor are clarified by single-factor experiments combined with multi-factor correlation analysis. Finally, a partial least squares regression prediction model is constructed. [Results] An increase in temperature significantly reduces the moisture content, increases porosity and specific heat capacity, while causing a downward trend in thermal conductivity. An increase in air velocity facilitates water removal and pore structure formation, significantly reducing thermal conductivity. The effect of material thickness on thermal conductivity is the most prominent, as increased thickness inhibits pore structure development. Pearson correlation analysis indicates significant correlations between the physical properties of U.prolifera. A prediction model on physical properties is constructed based on partial least squares, with R2 values of 96.8%, 97.6%, 94.2%, and 95.2% for moisture content, porosity, specific heat capacity, and thermal conductivity, respectively. The model fits well and exhibits high accuracy, confirmed to be reliable by the verification test. [Conclusion] The influence patterns of temperature, air velocity, and material thickness on the physical properties of U.prolifera provide a reference for industrial drying process optimization and quality control.
Advances
Research progress on detection technologies for florfenicol residues in animal-derived foods
HU Xiaofei, GE Mengjun, WANG Yao, CAI Wenjin, and XING Guangxui
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80317
As a broad-spectrum antibiotic, florfenicol is widely used in livestock, poultry and aquaculture. Due to the unregulated use by some enterprises, a large amount of florfenicol residue exists in animal-derived foods. When florfenicol enters the human body through the food chain, it can cause gastrointestinal discomfort, intoxication, and even aplastic anemia. To minimize the effects of florfenicol residues and derivatives in food on human beings, many countries have set strict limits for maximum florfenicol residues in food. Therefore, this paper summarizes the detection methods for florfenicol established in recent years and gives an outlook on their development trends.
Research progress on detoxification and degradation technologies for mycotoxins in grains
LIANG Xuexue, ZHANG Yani, LUO Shan, LI Yongjun, and SUN Jianyun
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80167
Mycotoxins are secondary metabolites produced by fungi during their growth. Widely observed in grains and feeds, these toxins pose a significant threat to both human and animal health, resulting in substantial economic losses. Therefore, this paper systematically reviews the principles, application effects, advantages, and disadvantages of mainstream detoxification and degradation technologies, including physical detoxification methods (heat treatment, radiation, adsorption, low-temperature plasma, and photocatalysis), chemical detoxification methods (ammonia treatment, fumigation, and ozonation), as well as biodegradation methods (microbial adsorption, microbial degradation, and enzymatic degradation). It specifically introduces the breakthroughs of new technologies such as low-temperature plasma, novel nano-adsorbent materials, and high-temperature resistant detoxifying enzymes. Additionally, it elaborates on the innovative applications and existing challenges of artificial intelligence technology in the field of mycotoxin detoxification. Future research should focus on multi-technology integration and intelligent upgrading, while developing efficient, safe, and economical comprehensive detoxification and degradation strategies to provide scientific support for grain and food safety.
Effects and application strategies of tannins in the regulation of red wine color and flavor
ZHENG Haiwu, ZHAO Xueping, LI Zhengying, LEI Lei, ZHANG Meizhi, and XIN Shengbing
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80813
Tannins are among the most important polyphenolic compounds in red wine and play a central role in determining color stability, flavor complexity, and aging potential. This review systematically summarizes the classification, structural characteristics, and the distribution and transformation mechanisms of tannins in red wine. It focuses on the differential effects of soft tannins, hard tannins, and polymerized tannins on the formation and maintenance of wine color, as well as their roles in astringency, bitterness, aroma coordination, and flavor persistence. Furthermore, the applications of tannins in fermentation, aging, and blending are summarized, revealing their important roles in promoting anthocyanin stability, enhancing wine body structure, delaying oxidation, and improving mouthfeel.
Research progress on the preparation methods and probiotic functions of postbiotics
LI Junxia, WANG Wei, SI Shufeng, HAN Xiaolong, PAN Yulin, and LIU Yunguo
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80286
Postbiotics are non-viable microorganisms and their preparations that are beneficial to the health of the host, mainly including dead cells of microorganisms, cell lysates, and cell metabolites. Systematically introducing the preparation methods of postbiotics, this paper focuses on reviewing their probiotic functional characteristics in maintaining intestinal flora balance, enhancing intestinal epithelial barrier function, enhancing immune regulation, promoting the body's metabolism, and regulating the nervous system. Additionally, this paper makes prospects for future applications of postbiotics in different fields.
Advances in microwave drying for fruits and vegetables based on quality-efficiency synergistic optimization
PU Zilin, LI Mengqing, ZHANG Xuetao, LI Mengyao, YANG Xuhai, and ZHANG Qian
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80253
Fruit and vegetable drying constitutes a critical step in food processing, where process optimization should focus on both quality preservation and efficiency enhancement. Among different drying technologies, microwave drying has garnered significant attention due to its characteristics of high efficiency and energy conservation. Therefore, taking microwave drying as the research subject, this study elaborates on the principles and characteristics of various microwave drying techniques, highlighting the challenges for quality-efficiency synergistic optimization in practical applications. Subsequently, by reviewing the applications and development trends of different drying equipment, the study reveals critical bottlenecks faced by existing technologies for this optimization, prospecting the future directions of microwave-assisted technology in the fruit and vegetable drying.
Market Analysis
Research advances in the edible history and development prospects of Hippocampus abdominalis
CHEN Yan, FAN Yufei, HOU Xuemei, LIN Shengnan, and LIN Xiangyang
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81079
Hippocampus abdominalis is one of the commercially cultured seahorse species in the world and is characterized by high fecundity, strong disease resistance, and tolerance to low temperatures. In recent years, the aquaculture of H.abdominalis has rapidly emerged in China, attracting considerable attention to its resource development. To promote the rational development of H.abdominalis and expand its application scenarios, this paper reviews its edible history in China and abroad. For example, it has been included in the food category in South Korea and the Philippines. In addition, its nutritional components, such as proteins and polypeptides, are discussed, revealing that it has a balanced nutritional composition consistent with contemporary healthy consumption concepts. The edible safety of H.abdominalis is also analyzed from the perspectives of heavy metal and microplastic contents. Finally, the future development directions of H.abdominalis are discussed in terms of market prospects, product development, and policy guidance.
Tourism food quality in different transportation regions of Henan Province
NAN Qiucai and LI Quangao
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60073
[Objective] To assess the quality and safety levels of tourism food in different transportation areas of Henan Province. [Methods] Based on publicly available food sampling inspection data from 2023 to 2024, a systematic comparative analysis was conducted on the food quality in three types of areas: highway service areas, railway lines, and areas surrounding scenic spots. Through data cleaning and classification, descriptive statistics were performed by food category and non-conforming items, and the changing trends of sampling results over the two years were compared. [Results] From 2023 to 2024, the overall non-conformity rate of tourism food in Henan Province showed a decreasing trend, but regional differences were significant. Among them, the non-conformity rates in areas surrounding scenic spots and highway service areas were relatively high. The main non-conforming items included excessive total colony count, non-compliant labeling, and excessive additives. [Conclusion] It is recommended to strengthen the supervision of high-risk areas and food categories, improve the special sampling inspection mechanism during peak tourist seasons, and realize real-time early warning and problem traceability through digital platforms.
Development paths of holistic regional public brand for agricultural products based on four-tier collaborative mechanism
HE Jie, HUANG Weisu, TANG Guizhen, WAN Jin, PENG Jinyan, HE Guoqing, and LU Baiyi
Date posted: 5-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60070
Considerable progress has been made in the research and construction of regional public brands for agricultural products. After experiencing several models such as the three-tier structure of "city, county, and enterprise", a brand structure based on the four tiers of "city, county, town, and enterprise" has emerged, and it has further evolved into a holistic regional public brand model that encompasses multiple industrial elements such as agriculture, light industry, cultural tourism, health care, and cultural creativity. However, during the development process, there are still problems such as inter-level and intra-level resource incoordination among brands at all levels, as well as the absence of digital links for brand communication. Through the review of models, this paper explored how to deepen the collaboration among various subject levels of holistic regional public brands for agricultural products under the background of common prosperity, create new-quality productive forces, drive common prosperity in the regions, and achieve high-quality development.
