Volume 42, Issue 4 (2026)
Frontier View
Review of sustainable development in the baked food industry : innovations from raw materials, processing to packaging
WANG Yujia, MA Shunzhang, FENG Muyu, HOU Dianzhi, and ZHOU Sumei
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60066
From the orientation of the global baked food industry toward health and sustainable development in recent years, this paper systematically reviews the innovations and progress across three core dimensions: raw material substitution, process optimization, and packaging improvement. First, regarding raw materials, conventional wheat flour is replaced with ingredients such as whole-grain flours and plant-based food by-products. Natural functional additives and novel protein sources (e.g., plant proteins, insect proteins, and microbial proteins) are developed to enhance the nutritional and health value of products and realize the efficient utilization of resources. Second, in the core process, techniques such as dough mixing, fermentation, and baking are optimized to retain more nutritional components. Meanwhile, low-carbon processes including waste heat recovery and flexible production are pioneered to reduce processing energy consumption and carbon emissions. Finally, at the packaging stage, new materials such as natural polymer composite films and functional paper, along with intelligent preservation technologies, are adopted to establish a packaging system characterized by reduction and circular development.
Research progress on strain identification and wall-breaking technologies of wall-broken Ganoderma lucidum spore powder and its industrial prospects
HAN Lingxian, LIANG Zengenni, JI Hainan, ZHAO Chan, and ZHANG Mengling
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60008
Ganoderma lucidum spore powder consists of reproductive cells released during the mature stage of the fungus and concentrates the core nutrients and bioactive components of Ganoderma lucidum. Recent advances in the field of wall-broken Ganoderma lucidum spore powder were systematically summarized, with a focus on four core directions: the permitted scope and identification techniques of Ganoderma strains for health foods, optimization of wall-breaking processes and quality control, safety evaluation, and functions and mechanisms. Combined with policy orientation and market demand, future development suggestions were proposed, including strengthening strain management at the source, establishing a full-chain quality system, deepening mechanism research, and expanding precise application scenarios.
Fundamental Research
Analysis of composition variation in ginseng with different fruit colors using desorption electrospray ionization mass spectrometry imaging technology
HAN Lusheng, WANG Yudan, LI Genyue, YANG Kaili, and WANG Enpeng
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81223
[Objective] To investigate the differences between red-fruit and yellow-fruit ginseng from the perspective of compositional tissue distribution using mass spectrometry imaging technology. [Methods] Desorption electrospray ionization mass spectrometry imaging (DESI-MSI) is employed to visually characterize saponin components in fresh ginseng tissues with two distinct fruit colors. Additionally, the total saponin, total flavonoid, and total polysaccharide content in the samples are quantitatively determined. [Results] Under the condition of mass spectral errors below 15 mg/kg, a total of 14 saponin components, including malonylated ginsenosides such as mRb 1, are identified. Significant spatial distribution differences in saponins are observed across tissues within the same fruit color. Specifically, the cambium predominantly contains Ginsenoside Rh 4, the cortex is dominated by mRb 2/mRc, the phloem primarily contains mRb 1, and the xylem is characterized by Ginsenoside Ro. Comparative analysis reveals that red-fruit ginseng exhibits higher content of mRb 1, mRb 2/mRc, and mRg 1/mRf, whereas yellow-fruit ginseng shows greater abundance in mRe and Ginsenoside Ro. Furthermore, the total polysaccharide and flavonoid content are significantly elevated in red-fruit ginseng, while yellow-fruit ginseng demonstrates higher total saponin content. [Conclusion] This study systematically elucidates the distinct differences in the content of saponins and other chemical components between red-fruit and yellow-fruit ginseng.
Purification, enzymatic properties, and stabilizer screening of acid protease from Trichoderma reesei
WU Yao, YU Huashun, CHEN Rui, YANG Zhaoshi, LI Ming, GAO Jie, and ZHANG Yan
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80561
[Objective] To purify and study the enzymatic properties of acid protease from the Trichoderma reesei strain, and to screen the stabilizer formula. [Methods] The acid protease is purified by ammonium sulfate precipitation, dialysis, and anion exchange column chromatography. Then, its molecular weight is determined by sodium dodecylsulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and its enzymatic properties are studied. Finally, the stabilizer formula of acid protease is optimized, with an investigation into its effect on acid protease storage stability. [Results] For the purified acid protease, its specific enzyme activity is 4 849 U/mg, purification fold is 3.28 times, and relative molecular weight is 40.The optimal reaction condition of the enzyme is a pH of 3.0 and a temperature of 55 ℃, with satisfactory stability in the pH range of 3.0 to 6.0 and below 60 ℃. The enzyme activity retention rate is 69 % at 60 ℃, indicating high temperature resistance. In metal ions, Na+, Zn2+, and Mn2+ protect acid protease stability. Stored at a concentration of 20 % sodium chloride for 7 days, acid protease still retains certain activity, exhibiting high salt tolerance. The optimal formula of acid protease stabilizer is: maltose 26 %, mannitol 12.5 %, sodium chloride 12 %, and zinc chloride 0.1 mol/L. Added with stabilizer, the enzyme activity of acid protease is 92.8 % after storage at 45 ℃ for 48 days. [Conclusion] Acid protease is high in heat and salt resistance, while the stabilizer formula can significantly improve acid protease stability.
Screening and identification of tannin-degrading strains and analysis of their probiotic functional characteristics
DUAN Wenjing, YU Chong, TIAN Yuan, ZHANG Shumei, and SU Ting
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80522
[Objective] Microbial strains with tannin-degrading capabilities were screened from natural samples, and their probiotic properties were systematically evaluated. [Methods] Three Lactobacillus plantarum strains (Y1, Y20, Y22) and Meyerozyma caribbica Y3 exhibiting high tanninase activity are selected. Probiotic characteristics including growth characteristics, antioxidant capacity, bile salt tolerance, and cholesterol degradation efficiency are investigated. Safety profiles were determined through hemolytic activity assays and standard antibiotic susceptibility testing. [Results] The experimental data reveal that M.caribbica Y3 demonstrates remarkable antioxidant activities, with a superoxide anion scavenging rate of 95.25 % in cell supernatants and a hydroxyl radical scavenging rate of 63.43 % in extracts after cell wall disruption. Furthermore, its DPPH radical scavenging rate significantly surpasses the co-evaluated L.plantarum Strains. Within the environment of bile salts, this strain maintains a maximal survival rate of 158.82 % and degrades 46.52 % of the cholesterol, and it does not exhibit hemolytic activity. The antibiotic susceptibility test indicates that it has inherent resistance to conventional bacterial antibiotics. [Conclusion] These findings suggest that M.caribbica Y3 holds promise as a candidate for functional fermented products with probiotic effects due to its exceptional antioxidative capacity, gastrointestinal adaptability, and biosafety.
Analysis of particle settlement characteristics and force chain evolution of rice seeds in silo based on discrete element method
WANG Minna, CHEN Lintao, MA Xu, MOU Xiangwei, ZHONG Wenjun, and JIANG Huanyu
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80450
[Objective] To reveal the movement law and force chain characteristic evolution mechanism of stored rice seed particles during the settlement process in a silo. [Methods] With the Xinliangyou 98 hybrid rice seeds as the research object, a "rice seed-silo" simulation model was established using the discrete element method (DEM) to simulate the effect of different settlement heights, grain pile components, and mass flow rates on the fundamental parameters of rice seed settlement motion. A quantitative analysis method for the force chain characteristics of the rice seed population in the silo was proposed to investigate the influence patterns of different mass flow rates and settlement heights on force chain characteristics, thereby establishing the relationship between the settlement characteristics of rice seeds and the force chain behavior. [Results] During the descent of rice seeds, the acceleration gradually decreased to zero, and the falling velocity approached a stable value of 11.34 m/s. It took 4.13 seconds to reach a uniform velocity state, corresponding to a settlement height of 28.44 m. Under the same initial conditions, different grain pile components exhibited significant differences in their final velocities. Among them, stones reached the highest velocity of 16.8 m/s, and intact rice seeds attained 11.34 m/s. One-half, one-quarter, one-eighth incomplete particles and fine debris decelerated to 9.9 m/s, 8.3 m/s, 6.6 m/s, and 1.1 m/s, respectively, intensifying the interactions between different populations. As the mass flow rate increased from 100 kg/s to 250 kg/s, the number of force chains increased, and the force chain orientation coefficient decreased from 0.28 to 0.11. Meanwhile, the bearing non-uniformity of the force chains within the population gradually diminished, indicating a more even distribution of contact forces along the force chains. Lower mass flow rates result in a localized concentration of force chain bearing. [Conclusion] With the increase in the mass flow rate of the rice seed population, the force chain unit flexure gradually decreases, indicating that the increase in mass flow rate gradually alleviates the flexure of force chains. The mass flow rate has a significant influence on the evolution of force chain characteristics.
Safety & Inspection
Qualitative analysis methods of ZEN and DON in maize based on near-infrared spectroscopy, traditional machine learning, and LSTM
GAO Man, QIAN Chengjing, DING Ziyuan, LUO Yunjing, and ZHAI Chen
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80820
[Objective] To establish a rapid and accurate detection and analysis method for mycotoxins. [Methods] Based on near-infrared spectroscopy, qualitative models for the contents of zearalenone (ZEN) and deoxynivalenol (DON) in maize were established.144 naturally contaminated maize samples were used, and near-infrared spectra were collected from two sample preparations, namely maize powder and toxin extract. Five pretreatment methods were applied to process the original spectra, and two characteristic wavelength screening methods were selected to further extract effective information from the spectra. Pollution classification models for ZEN and DON were established using three machine learning algorithms, namely k-nearest neighbor classification algorithm, least squares support vector machine, and random forest, as well as the long short-term memory (LSTM) network algorithm of deep learning. [Results] The LSTM algorithm outperforms other algorithms on the spectral data of maize powder. For ZEN, the classification accuracy of the test set of the optimal qualitative model reaches as high as 97 %, while that of the optimal qualitative model for DON is 83 %. [Conclusion] The LSTM algorithm can effectively alleviate the overfitting problem and significantly improve the classification performance of the model.
Rapid detection of total anthocyanin content in black rice based on Lab color modes
ZHANG Xun, LI Yinjun, DING Hua, LIU Jiao, LI Yanyi, GUI Fuhao, and YANG Jie
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80221
[Objective] To develop a method for the rapid detection of anthocyanin content in black rice. [Methods] This study adopts smartphone software "ColorMax" to obtain color parameters of anthocyanin standard solutions and black rice sample solutions in specific conditions. A relationship curve between color parameters of anthocyanin and its concentration is established and applied to the detection of black rice samples. [Results] The detection range of the proposed method is from 3.33 to 12.50 μmol/L, with the standard curve correlation coefficient (R2) of more than 0.99. The proposed method is employed to detect the anthocyanin content in 27 black rice samples, and the results are compared with those obtained by utilizing the NY/T 2640 —2014 standard method. Regression analysis on both methods has a correlation coefficient (R2) of more than 0.84. [Conclusion] This method is rapid, efficient, and highly accurate, featuring applicability to on-site or household anthocyanin screening.
Determination method optimization for residual solvent in flaxseed oil
SHI Xincai, ZHOU Qin, WURI Guga, LI Yifan, and AI Jimu
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80481
[Objective] To optimize the determination method for residual solvent in flaxseed oil. [Methods] Test flaxseed oil samples are separated using a methyl polysiloxane capillary column containing 6 % cyanopropyl-phenyl by headspace gas chromatograph (HS-GC). [Results] The linear correlation coefficient of solvent No.6 is 0.999 9, and the average spiked recovery rate is 91.0 % to 102.3 %. The original interference peak of flaxseed oil does not appear within the time range of the target peak of solvent No.6. Additionally, other common vegetable oils do not have interference peaks with large peak areas. [Conclusion] HS-GC can be used to determine the residual solvent in common vegetable oils.
Application and controversy of "no penalty for first violation" policy in the field of food safety
SHAO Jiang
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80543
After the revision of Article 33 of the Law of the People's Republic of China on Administrative Penalty in 2021 established the "no penalty for first violation" system, its application in the field of food safety has attracted significant attention from both academic and practical communities. This study starts with Article 126 of the Food Safety Law of the People's Republic of China, and combine with the List of Administrative Violations Not Subject to Penalties for First Offenses issued by the State Administration for Market Regulation and local practices, such as Beijing's rule that "expired food is exempt from penalty if the value of the goods is ≤200 yuan" and Shanghai's rule that "special foods sold together are exempt from penalty". The application logic and institutional tension of "no penalty for first violation" in the food safety domain are systematically analyzed. While responding to the policy orientation of optimizing the business environment, this system faces the conflict between the principle-based provisions of the Law of the People's Republic of China on Administrative Penalty and the fragmentation of local regulations, as well as the value imbalances between the high-risk nature of food safety and the fault-tolerance space for enterprises. Through normative analysis and empirical examination, an optimization path has been proposed, including establishing a unified national benchmark for food safety exemption from penalties, setting up a linkage mechanism of "exemption from penalty +credit supervision +heavier penalties for repeat offenders" and excluding high-risk illegal acts from application, to achieve a dynamic balance between ensuring food safety and maintaining market vitality.
Food Equipment & Intelligent Manufacturing
Near-freezing point concentration of orange juice based on absorption membrane distillation
GE Sheng, CHEN Dong, LIU Jizhou, and CAO Xu
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80401
[Objective] Aiming at the issues such as solute loss during the freeze-point concentration of heat-sensitive liquid materials, a near-freezing point concentration device based on absorption membrane distillation is designed and fabricated. The feasibility of the device is verified using orange juice as the research subject. [Methods] A mathematical model of the device is established. Using orange juice as the feed liquid and lithium bromide solution as the absorption solution, this paper calculates and analyzes the variation laws of the concentration rate and energy consumption ratio of concentration with factors such as membrane pore diameter, membrane tube wall thickness, mass concentration of absorption solution, absorption solution temperature, mass concentration of feed liquid, feed liquid temperature, and ambient temperature. [Results] When the mass concentration of the feed liquid is 10 % (the mass percentage of solids is 10 %) and the ambient temperature is 25 ℃, the optimal parameter combination is a membrane pore diameter of 0.2 μm, a membrane tube wall thickness of 0.000 2 m, a mass concentration of absorption solution of 40 %, an absorption solution temperature of 1 ℃, and a feed liquid temperature of 0 ℃. At this point, the concentration rate of the device can reach 0.599 kg/h, and the energy consumption ratio for concentration is 3.88 kg/(kWh). [Conclusion] This technique can provide a new solution for high-quality concentration of thermal liquids such as orange juice.
Intelligent quality detection method for salted duck eggs based on improved PLSR and PP-YOLOE
PANG Min, LIU Shuwan, MA Yanbo, and ZHENG Chao
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60166
[Objective] To address issues such as the difficulty in accurate internal indicator quantification, the missed detection of external defects, and fragmented testing methods in the quality inspection of pickled products (taking duck eggs as an example), thereby enhancing the accuracy, efficiency, and intelligence of comprehensive food quality inspection in automatic production. [Methods] A comprehensive quality inspection method for pickled products is constructed based on an automatic food quality inspection system, which integrates deep learning, machine learning, and multiple detection technologies (hyperspectral technology + machine vision technology). Specifically, hyperspectral imaging technology is used to collect internal optical characteristic data of pickled duck eggs. After preprocessing, an improved partial least squares regression model is input to achieve synchronous detection of four core internal quality indicators: sodium chloride concentrations and moisture content in both egg yolk and egg white. Simultaneously, a machine vision system is employed to collect external image data of duck eggs. After preprocessing, the improved PP-YOLOE model is input to complete the recognition of surface crack defects and the rapid detection of yolk area ratio. The superiority of the proposed method is verified through comparative experiments. [Results] The experimental method achieves determination coefficients (R2) of greater than 0.975, and a root mean square error (RMSE) of less than 0.5 % in internal indicator detection. The experimental method has an accuracy rate of 98.50 % in crack defect identification, with a miss rate of only 0.40 %. Additionally, the detection error of egg yolk area ratio is less than 1 %, and the detection speed is increased by more than 20 % compared to conventional methods. [Conclusion] This comprehensive quality inspection method for pickled products integrates multiple technologies, enabling integrated and high-precision detection of internal quality indicators and external defects/morphological parameters. It effectively overcomes the limitations of a single detection technology, consequently possessing strong engineering practicality and promotional value.
Time-optimal trajectory planning for food sorting robots based on an improved beaver algorithm
WANG Yahui, ZHANG Guowei, MA Qian, and HUANG Lifang
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60025
[Objective] To enhance the operational stability of food sorting robots and the efficiency of time-optimal trajectory planning. [Methods] A time-optimal trajectory planning method for food sorting robots based on an improved beaver algorithm (BA) is proposed. First, with the six-degree-of-freedom robotic arm of the sorting robot as the research object, a time-optimal constrained optimization model based on 4-5-4 polynomial interpolation is established. Secondly, the BA is improved by introducing adaptive beaver species classification, population spatial directional evolution, and global jump strategy, effectively balancing the global exploration breadth and local search fineness of the algorithm. The improved BA is then applied to the optimization model of robotic arm joint trajectory planning. Finally, the MATLAB simulation platform and a physical platform built for egg sorting are employed to verify the feasibility of the proposed method. [Results] The proposed method reduces the running time by 5.67 %~10.49 %, and the error between the test results of the experimental platform and the simulation results is below 2.0 %, verifying the feasibility of stable operation in the real environment. [Conclusion] The proposed method can significantly reduce the trajectory running time of food sorting robots.
Design and experiment of Camellia oleifera fruit grading and shelling processing line
LIU Mingyong, JIN Zixuan, ZHAN Quanshuai, CHEN Zihao, and WANG Yanqing
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80337
[Objective] To address the common problems existing in current Camellia oleifera fruit shelling equipment, such as easy damage to seeds, poor integrity of shells, and unsatisfactory processing effect of fresh fruits. [Methods] A disc grading and rubbing type Camellia oleifera fruit production line is designed by integrating a feeding machine, a disc grader and three rubbing shelling machines. Taking the feeding speed, classification accuracy rate and classification radius error as indicators, the discrete element simulation analysis is conducted on the feeding machine and the disc grader. With the shell-breaking rate and seed-breaking rate as indicators, a joint simulation of the rubbing shelling machine is conducted using discrete element and RecurDyn software. The simulation results are compared and analyzed with the prototype test results. [Results] When the conveyor belt speed of the feeding machine is less than 0.14 m/s, the feeding amount of the disc grader is less than 40 s-1, the rubbing gap of the rubbing shelling machine is less than 3 mm, and the rubbing speed is 35 rad/min, the comprehensive shell-breaking efficiency is the best, with an average shell-breaking rate >97 % and seed-breaking rate <3 >%. [Conclusion] The Camellia oleifera fruit production line machine has a high shelling rate and a low damage rate.
Storage Transportation & Preservation
Changes and causes of key browning substances in Saimaiti apricot wine during storage period
JIANG Yixuan, FENG Zuoshan, CHEN Jiluan, BAI Yujia, WU Jin, and YE Mingzhu
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80225
[Objective] To explore the variation patterns of non-enzymatic browning-related substances and indicators in Saimaiti apricot wine under different storage conditions, and the effect of these patterns on the wine body quality. [Methods] The apricot wine made from Saimaiti apricots in Kashgar, Xinjiang is used as the test material and preserved in three kinds of dark conditions: low temperature (4 ℃), normal temperature (20 ℃), and high temperature (38 ℃). Then, the physicochemical indicators are measured every 10 days, with the 0-day as reference (CK), to analyze the variation patterns of apricot wine quality during storage. Finally, endogenous factors leading to non-enzymatic browning are resolved by combining with the path analysis. [Results] Compared with the control group, the wine preserved under all three conditions exhibits a browning phenomenon to a certain extent. The order of preservation quality under different treatments is: low-temperature treatment > normal-temperature treatment > high-temperature treatment. Additionally, total phenolics, total acids, amino nitrogen, ascorbic acid, and 5-hydroxymethylfurfural (5-HMF) are all involved in the chemical reactions of non-enzymatic browning. The path analysis indicates that in a variety of complex storage environments, the primary causes of non-enzymatic browning during storage are the Maillard reaction, the oxidative polymerization of phenolics, and the oxidative decomposition of vitamin C. [Conclusion] The browning of Saimaiti apricot wine can be effectively inhibited by preserving under low temperature (4 ℃) and dark condition.
Effect of young apple pectin coating on preservation of winter jujube
WANG Zaolan, XIA Wenhui, HOU Manwei, SONG Hui, LI Jiaxue, WANG Fei, and XUE Jia
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80428
[Objective] To research the preservation effects of young apple pectin (YAP) coating treatment on winter jujubes during storage. [Methods] Dali winter jujubes were used as the experimental material, and they were coated with 1 % (mass fraction) YAP, commercial citrus pectin (CP), and commercial apple pectin (AP). The quality and physiological indicators of the winter jujubes during storage were measured and analyzed. [Results] The weight loss, decay rate, reddening rate, and ascorbic acid loss in the pectin-coated groups are all lower than those in the control group, with the YAP treatment group showing the most significant effects, particularly in reducing the weight loss, firmness, decay rate, and reddening rate of the fruit. [Conclusion] YAP can effectively delay the rotting and deterioration of winter jujubes.
Non-destructive testing of kiwifruit storage quality integrating WSN and HHO-DELM
CAO Huajuan, LIU Nanshan, and ZHAO Quan
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60006
[Objective] To achieve real-time, non-destructive, and high-precision monitoring of multiple quality indicators of kiwifruit during storage and to address the problems of strong destructiveness, obvious lag, and the difficulty of a single data source and model to balance comprehensiveness and accuracy in conventional detection methods, a kiwifruit quality testing method integrating wireless sensor network (WSN), hyperspectral imaging, and Harris hawk optimization (HHO)-optimized deep extreme learning machine (DELM) is proposed. [Methods] Firstly, a WSN and hyperspectral imaging collaborative acquisition system is established to obtain kiwifruit storage environment parameters (temperature and humidity), fruit surface sensing data (firmness and skin color), and hyperspectral image data. Secondly, the spectral data are preprocessed by the standard normal variance (SNV) combined with the first derivative, and the competitive adaptive re-weighted sampling (CARS) algorithm is employed to extract characteristic wavelengths for feature dimensionality reduction. Finally, a multi-source data fusion model for kiwifruit quality testing is established by optimizing the DELM with the HHO algorithm. [Results] The HHO-DELM model on the test dataset achieves correlation coefficients of 0.972, 0.915, 0.903, and 0.926 for soluble solids content, firmness, acidity, and color difference (e value) in the prediction dataset, with root mean square errors (RMSEs) of 0.486 ° Brix, 12.980 N/cm2, 0.062, and 0.023, respectively, and residual prediction deviation (RPD)>3.0 for all indicators. The established method reaches the classification overall accuracy of 99.3 % (Kappa =0.991), significantly outperforming DELM, partial least square regression (PLSR), support vector machine (SVM), and random forest (RF). Under different storage conditions (cold and room temperature), the method shows the prediction accuracy fluctuations ≤2.5 %, demonstrating excellent robustness. [Conclusion] This method integrates the real-time monitoring of WSN, the multidimensional information acquisition of hyperspectral imaging, and the high-precision prediction of HHO-DELM, enabling non-destructive testing of multiple quality indicators of kiwifruit throughout the storage period, thus meeting industrial requirements for rapid on-site detection and dynamic monitoring.
Effects of 1-methylcyclopropene and sulfur dioxide on ripening, softening, and antioxidant properties of bayberry in modified atmosphere packaging
SHI Xiaomeng, ZHANG Jingjin, LIN Qi, ZHANG Huiyun, and BAO Yuanyuan
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80305
[Objective] To explore the effects of different modified atmosphere packaging (MAP) treatments on the preservation of Dongkui bayberry during storage. [Methods] Dongkui bayberry from Shiping County, Yunnan Province is taken as the test object and stored in different MAP bags to determine and analyze the ripening, softening, and antioxidant properties during postharvest storage. [Results] Compared with the control group, during storage at 4 ℃, the combined treatment of 1-methylcyclopropene (1-MCP) + sulfur dioxide + poly (butylene itaconate) (PBI) physically activated fresh-keeping bags can effectively maintain the quality and high antioxidant properties of bayberry. After 14 days of storage, this combined treatment slightly increases the decay rate, inhibits the respiration, reduces the loss of quality, soluble sugar, and titratable acid, slows down the hardness decrease, and increases the relative conductivity, maintaining the quality of bayberry to an ideal degree. Additionally, the activities of polygalacturonase (PG), cellulase (Cx), and polyphenol oxidase (PPO) are inhibited. In the meantime, the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), and phenylalanine ammonia-lyase (PAL) in the fruits are significantly higher than those in the control group (P<0.05). Consequently, the production rate of superoxide anion is reduced, and the active oxygen metabolism level of bayberry is better maintained. Therefore, the storage period of fresh Dongkui bayberry is extended to 14 days. [Conclusion] The combined treatment of 1-MCP + sulfur dioxide + PBI MAP bag demonstrates the best storage effect on the ripening, softening, and antioxidant properties of bayberry.
Nutrition & Activities
Optimization of extraction process of Suopiyin and its antioxidant and hypoglycemic activities in vitro and in vivo
LI Yaqing, CHU Xiaoqin, CUI Mengyao, LI Jing, JIA Nini, and JIANG Dayuan
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81283
[Objective] Based on classical prescriptions of Xin'an Medicine, a functional food was developed to help exert antioxidant effects and maintain healthy blood glucose levels. [Methods] Based on the results of single-factor experiments, an orthogonal design was applied to optimize three factors in the extraction process, namely the solid-liquid ratio, extraction time, and number of extraction cycles. The extraction yields of total polysaccharides and total flavonoids were used as evaluation indices to determine the optimal extraction process. The in vitro antioxidant activity of Suopiyin was evaluated using the scavenging rates of DPPH, ABTS, and hydroxyl (·OH) radicals. The in vitro hypoglycemic activity was assessed by measuring the inhibitory rates of α-glucosidase and α-amylase. A type 2 diabetes mellitus (T2DM) rat model was established. Fasting blood glucose, body weight, 24-h food intake, and water intake were recorded. Blood lipid levels and oxidative stress indicators were measured, and hematoxylin-eosin (HE) staining was used to observe histopathological changes in liver tissue. [Results] The optimal extraction conditions for Suopiyin were as follows: a solid-liquid ratio of 1:10 (g/mL), an extraction time of 60 min, and two extraction cycles. Under these conditions, the extraction yields of total flavonoids and total polysaccharides were (9.15±0.25) mg/g and (122.76±1.48) mg/g, respectively. The IC50 values of the Suopiyin extract for DPPH, ABTS, and·OH radicals were (0.492±0.130), (0.669±0.080), and (14.568±2.010) mg/mL, respectively. The IC50 values for inhibition of α-glucosidase and α-amylase were (6.006±0.730) and (6.864±1.060) mg/mL, respectively. These results indicate that the Suopiyin extract prepared under the above process conditions exhibited good antioxidant and hypoglycemic activities in vitro. In vivo experiments showed that rats in the model group had significantly increased blood glucose levels and reduced body weight, accompanied by increased food and water intake. In contrast, the symptoms of polyphagia, polydipsia, and polyuria were markedly alleviated in the Suopiyin group, and blood glucose levels were significantly reduced (P<0.05). The serum TC, TG, and LDL-C levels in the Suopiyin group were significantly lower than those in the model group (P<0.05), whereas HDL-C showed no statistically significant difference compared with the model group. In addition, serum SOD activity in the Suopiyin group was significantly increased, while the MDA level was decreased (P<0.05). Liver pathological damage was alleviated, and the number of lipid vacuoles was reduced. These findings indicate that Suopiyin can reduce blood glucose levels in T 2DM rats, improve oxidative damage and dyslipidemia, and alleviate liver tissue lesions. [Conclusion] The Suopiyin extract prepared using the optimal process effectively increases the contents of total flavonoids and total polysaccharides and exhibits good antioxidant and hypoglycemic activities both in vitro and in vivo.
Effect of pepsin limited enzymatic hydrolysis from wheat bran protein on lipid lowering in vitro
ZHENG Wenjing, BAI Yang, LIU Cong, JIRI Gala, WANG Jilite, ZHANG Yanxia, and LI Yuxin
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.81168
[Objective] To elucidate the lipid-lowering effect of wheat bran protein from the Hetao region and provide a scientific basis for its deep processing and high-value utilization. [Methods] This paper employs wheat bran protein from the Hetao region as the raw material to prepare pepsin limited enzymatic hydrolysates (P1, P3, P6, and P 12), and investigates their effect on lowering lipid. [Results] Different enzymatic hydrolysates vary in vitro lipid-lowering effects, and the higher mass concentration of samples means a better effect. The cholesterol micelle solubility inhibition rate of 5 mg/mL wheat bran enzymatic hydrolysate P 1 is (45.47±0.36) %, significantly higher than that of other samples (P<0.05). The cholesterol esterase activity inhibition rate of P 12 is (37.10±0.58) %, significantly higher than that of other samples (P<0.05). The pancreatic lipase activity inhibition rate of P 3 is (33.40±3.20) %, significantly higher than that of other samples (P<0.05). The content of essential amino acids, hydrophobic amino acids, and acidic amino acids in wheat bran protein enzymatic hydrolysates changes slightly with the extending enzymatic hydrolysis time, maintaining the ranges from 29.70 % to 30.60 %, 32.10 % to 33.20 %, and 27.80 % to 28.40 % respectively. The hydrophobic region of wheat bran protein is destroyed by the pepsin enzymatic hydrolysis, and the relative content of α-helix decreases from 70.0 % to 43.4 %, and meanwhile the relative content of β-turn and random coil increases to 28.4 % and 25.0 % respectively. [Conclusion] Pepsin limited enzymatic hydrolysates of wheat bran protein exhibit certain lipid-lowering effects, and their action mechanism can be closely related to the high content of hydrophobic amino acids and acidic amino acids in the hydrolysates, as well as changes in the α-helix structure.
Development & Application
Effects of different heat treatment methods on physical properties and freeze-dried quality of Tremella fuciformis
FAN Yufei, WU Bingbing, SHI Nengpai, ZHANG Yuanhui, and LIN Xiangyang
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81055
[Objective] To determine the optimal pretreatment method that preserves the colloidal structure of Tremella fuciformis and ensures shelf-life stability via systematic comparison between hot-water blanching (80 ℃) and steam blanching (about 100 ℃). [Methods] A series of time gradients is set for each blanching treatment. Then, the effects of the two blanching processes on the water absorption and swelling ratio, microstructure, and texture profile (TPA) of fresh T.fuciformis are evaluated. Furthermore, the whiteness, rehydration ratio, and water activity of the freeze-dried products are measured to comprehensively evaluate the modulating effects of different heat media on the quality of T.fuciformis. [Results] Steam blanching effectively suppresses excessive structural swelling to preserve a dense cellular network. After this pretreatment, the freeze-dried products exhibit significantly lower water activity (0.072 7 to 0.083 0), indicating improved storage stability. Meanwhile, the TPA is enhanced, with springiness ranging from 0.039 to 0.051, and cohesiveness 0.710 to 0.787, resulting in a better chewing texture. In contrast, hot-water blanching at 80 ℃ improves product whiteness and rehydration ratio but causes severe swelling and disrupted colloidal network, as well as significantly increased water activity and risk of moisture absorption during storage. [Conclusion] Considering both texture preservation and shelf-life safety, steam blanching is more suitable for developing high-quality T.fuciformis products with potent storability.
Effects of permeation treatment on textural quality of Malus doumeri (Bois) Chev . fruit chips dried by vacuum microwave
LIU Yan, MENG Yanmei, TANG Xiaoxian, ZHANG Qiao, REN Aiqing, and DUAN Zhenhua
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80185
[Objective] To explore the effects of permeation conditions with sucrose solution on the textural quality of Malus doumeri (Bois) Chev. fruit chips dried by vacuum microwave. [Methods] Fresh M.doumeri fruit chips are subjected to permeation treatment with permeating agents with different sugar content (20, 35, and 50 °Brix) and at different permeation temperatures (30, 65, and 100 ℃). Then, the pretreated samples are dried by vacuum microwave. The texture quality of dried M.doumeri fruit chips is evaluated regarding the color, texture, expansion rate, apparent density, volume ratio, and pore size distribution. [Results] The M.doumeri fruit chips pretreated by the permeating agent with 35 ° Brix show the best color. The fruit chips pretreated by the permeating agent with 50 ° Brix display the lowest hardness and chewiness, the highest crispness and volume ratio, and the highest expansion rate (118.80 %). The fruit chips pretreated by permeation at 100 ℃ and then dried by vacuum microwave demonstrate moderate hardness and chewiness and an expansion rate of 89.37 %. Moreover, they have higher apparent density, volume ratio, and specific surface area. After permeation under different conditions, the pore size distribution of M. doumeri fruit chips is within the range of 2~50 nm, which indicates a mesoporous pore size. [Conclusion] The optimal permeation conditions for M.doumeri fruit chips are the permeating agent with 50 °Brix and the permeation temperature of 100 ℃.
Preparation optimization of Trionycis Carapax collagen peptide using response surface methodology and research on antioxidant activity
ZHANG Ruiqi, SONG Wei, WU Zhiyi, and ZHAO Qiongyu
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80336
[Objective] To optimize the enzymatic hydrolysis process for collagen peptides from Trionycis Carapax and investigate their in vitro antioxidant activity and cytoprotective effects against oxidative damage. [Methods] With collagen peptides from Trionycis Carapax as the raw material, enzymatic hydrolysis parameters were optimized by using Box-Behnken response surface methodology. Ultrafiltration fractionation was applied to obtain collagen peptide fractions of different molecular weights, and the in vitro free radical-scavenging capacity was assessed. The cytoprotective effects were evaluated using an H2O2-induced oxidative damage model in B 16F10 cells. [Results] The optimal enzymatic hydrolysis conditions were as follows: acid protease as the enzyme additive, temperature of 44.899 ℃, solid-to-liquid ratio of 1∶20.3 (g/mL), enzyme amount of 4 970.527 U/g, pH of 4.038, and hydrolysis time of 15.419 h. Under these conditions, the collagen peptides exhibited 2, 2-Diphenyl-1-picrylhydrazyl (DPPH)·and 2, 2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS+) scavenging rates of 90.9 % and 94.8 %, respectively. Collagen peptides with a relative molecular weight of less than five had the strongest antioxidant capacity, with scavenging rates exceeding 60 % for DPPH, ABTS+, and hydroxyl radical (OH). Additionally, they significantly increased cell viability (P<0.05), upregulated catalase (CAT) and glutathione peroxidase (GSH-Px) levels (P<0.05), and reduced lactate dehydrogenase (LDH) release (P<0.05). [Conclusion] Collagen peptides from Trionycis Carapax with a low relative molecular weight exhibit significant antioxidant activity and cytoprotective effects.
Vacuum concentration process and antioxidant activity of pressed walnut green husk juice
KUERBAN Gulimire, CHEN Kai, WANG Jing, and LI Yue
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2024.80893
[Objective] To explore the quality change trend of walnut green husk juice during the concentration process. [Methods] This paper optimizes the concentration process by the single factor combined with response surface tests, and investigates the effects of temperature, time and rotation speed on the mass fractions of polyphenols and polysaccharides. The antioxidant activity of walnut green husk concentrate is detected, and polyphenols in walnut green husk juice are identified and quantitatively analyzed by adopting high performance liquid chromatography (HPLC). [Results] The optimal concentration process of walnut green husk juice is the time of 32 min, temperature of 60 ℃, and rotation speed of 41 r/min. In these conditions, the mass fractions of polyphenols and polysaccharides are 59.78 and 39.64 mg/g respectively. In vitro antioxidant tests show that the antioxidant activity of walnut green husk concentrate is stronger than that of walnut green husk liquid, with DPPH free radical scavenging ability (IC50 value of 0.012 mg/g), ABTS free radical scavenging ability (IC50 value of 0.13 mg/g), and hydroxyl free radical scavenging ability (IC50 value of 0.17 mg/g). Additionally, a total of six phenolic substances are detected in the walnut green husk liquid and concentrate, among which the mass concentrations of chlorogenic acid and hydroxybenzoic acid are higher. The mass concentrations of walnut green husk juice are 35.38 and 21.04 mg/L respectively, and those of concentrate are 63.13 and 36.57 mg/L respectively. The mass concentrations of the two phenolic substances are significantly increased after the concentration of walnut green husk juice. [Conclusion] The walnut green husk concentrate obtained by the optimized concentration process has not only a significant increase in the mass concentrations of polyphenols and polysaccharides, but also stronger antioxidant activity, with the significantly increased mass concentration of main phenolic substances.
Advances
Research status and application of plant protein amyloid fibrils
WANG Pengwei, CHEN Jun, WANG Haoqiang, SHUAI Xixiang, and DAI Taotao
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80530
Most natural plant proteins have dense spherical structures, reducing their functionality and accessibility to proteases, which limits their application in the food industry to some extent. The preparation of plant protein amyloid fibrils with high aspect ratio and excellent interfacial properties through acid-heat-induced self-assembly can significantly improve the physicochemical properties, nutritional value, and functional characteristics of plant proteins. This study reviews the formation mechanism and preparation methods of acid-heat-induced self-assembly of plant protein amyloid fibrils, summarizes the relationship between their structure and properties, discusses the application directions of plant protein amyloid fibrils, and looks forward to their future research directions.
Research progress on nutritional components, bioactive properties, and application of Chlorella vulgaris in food
XU Bingzheng, XU Zongxi, ZHANG Jian, LIANG Rongrong, and LIANG Yusi
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.60154
Chlorella vulgaris, a green microalga, is widely recognized in the food industry for its outstanding nutritional value. This review systematically summarizes the diverse nutritional components enriched in this microalga, including proteins, lipids, carbohydrates, vitamins, pigments, and minerals, as well as the various bioactivities conferred by these components, such as antioxidant, anti-inflammatory, immunomodulatory, antibacterial and antiviral, anticancer, detoxifying, adjuvant antidiabetic, antihypertensive and antihyperlipidemic, neuroprotective, antidepressant, and prebiotic activities. Additionally, the research progress of C.vulgaris in food applications is elaborated, and the current challenges in its commercialization are discussed, including the technological gap in large-scale production that coordinates nutritional composition and low-cost requirements, the unclear mechanisms underlying its nutritional and bioactive effects, as well as safety concerns and policy restrictions associated with synthetic biology applications. Based on these considerations, future research directions are proposed, focusing on the efficient production of diverse nutritional components, the improvement of bioavailability, and the in-depth elucidation of the mechanisms underlying nutritional and bioactive functions.
Progress in the application of molecularly imprinted polymers in the detection of food additives
FAN Dongni and HE Hongyuan
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80122
The improper use of food additives poses a threat to food safety and human health, making it essential to establish sensitive and rapid detection methods for food additives. Molecular imprinting technology, which enables the specific and selective recognition of template molecules in real samples, has been widely applied in the fabrication of molecularly imprinted polymers. The emergence of this technology provides a new perspective for the detection of food additives. This paper outlines novel preparation methods and materials for molecularly imprinted polymers, reviews research progress over the past five years on their application in food additive sample pretreatment and the construction of detection sensors, and prospects future developments in molecularly imprinted polymer preparation, detection scope, and the development of portable detection sensors.
Artificial meat 3D printing technology and application progress
SHI Zhongfen, YANG Zishan, CHEN Hongyan, and TIAN Sumei
Date posted: 5-15-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80360
With the global population growth and increasing pressure on resources and the environment, traditional meat production methods face severe challenges. In contrast, artificial meat, a sustainable meat substitute, has received widespread attention in recent years. As an additive manufacturing technology for the precision construction of food structures, food 3D printing technology has shown great application potential in artificial meat. This paper reviews the application progress of food 3D printing technology in artificial meat manufacturing, focusing on artificial meat 3D printing technology based on plant protein and cell culture. Additionally, this paper analyzes the challenges faced by food 3D printing technology in artificial meat manufacturing, including the development and optimization of printing materials, consumer demand and sensory characteristics, and the application limitations of artificial meat 3D printing technology, with an outlook for food 3D printing technology in promoting the artificial meat industry development.
