Volume 42, Issue 6 (2026)
Frontier View
Sources and potential risks of micro- and nanoplastics in foods
ZHAO Xinlong, LI Wei, ZHANG Mengling, XING Liwen, and TIAN Huafeng
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60096
Plastics are widely used in food packaging, storage, processing, and other food-related applications, playing a vital role in extending food shelf life, reducing material loss, and promoting food circulation. However, these plastic products that come into direct or indirect contact with foods can release micro- and nanoplastics through various physical and chemical processes. These micro- and nanoplastics can accumulate in the human body through bioaccumulation and other pathways and have become one of the emerging contaminants threatening food safety and human health. This review provides a comprehensive summary of the research progress on the generation pathways, release mechanisms, potential health threats, and prevention, control, and remediation technologies of micro- and nanoplastics in foods. Finally, future perspectives are presented for further safeguarding food safety and human health.
Prediction model of green grape water loss rate based on multi-model soft voting fusion
FAN Gai, JING Min, JI Feng, MA Maosen, and YAO Xiaomin
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80926
[Objective] This study aims to achieve rapid and non-destructive detection of the water loss rate in green grapes, control losses, and ensure quality. Based on an LED-induced fluorescence spectroscopy system, a prediction method combining collected spectral data with a multi-model soft voting fusion approach was proposed for green grape water loss rate estimation. [Methods] Spectral data from 100 green grape samples were collected. Preprocessing was performed using multivariate scatter correction (MSC), standard normal variate transformation (SNV), normalization, and Savitzky–Golay (SG) filtering. Feature wavelength selection was carried out using the successive projections algorithm. Based on this, prediction models for the green grape water loss rate were constructed using random forest (RF), partial least squares (PLS), and least squares support vector machine (LSSVM), as well as a single-model and a multi-model soft voting fusion model, followed by comparative analysis. [Results] Among the single models, LSSVM showed the best overall performance but exhibited a clear risk of overfitting. A multi-model soft voting fusion model was constructed by assigning weights based on the test set R2p and mean absolute error (MAE) index. Compared with the LSSVM single model, the test set R2p performance improved by 25.3%, and MAE decreased by 27.6%, with overfitting significantly alleviated. Meanwhile, improvements were achieved in both fitting accuracy and generalization ability. [Conclusion] The multi-model soft voting fusion strategy exhibits higher prediction accuracy than single models, with stronger stability, generalization ability, and anti-overfitting performance.
Fundamental Research
Screening of Weizmannia coagulans with high stress tolerance
XIAO Xue, YU Wendi, HU Yuanliang, ZHANG Xicai, and YU Xiang
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80517
[Objective] To isolate and screen novel Weizmannia coagulans strains with high stress tolerance. [Methods] Using commercially fermented pickle brine as the sample, W. coagulans strains were isolated, purified, and identified by selective culture medium methods, morphological observation, physiological and biochemical characterization, and 16S rDNA sequencing. Taking survival rate as the evaluation index, the stress tolerance of the isolated strains and three laboratory-preserved W. coagulans strains was determined under high-temperature (80–100 ℃), acidic (pH 2.0–3.0), and bile salt (0.1%–0.5%) conditions. Principal component analysis (PCA) was applied to comprehensively assess the stress tolerance of the tested strains. [Results] Two W. coagulans strains, WC 412 and WC 413, were screened. The results of stress tolerance determination and comprehensive evaluation showed that strain WC 412 exhibited the best overall stress tolerance, followed by WC 413, S17, S15, and S8. [Conclusion] Two novel W. coagulans strains, WC 412 and WC 413, were obtained from commercially fermented pickle brine. Among them, strain WC 412 exhibited excellent comprehensive stress tolerance and has high potential for development and application.
Effects of pretreatment methods on volatile compounds and active ingredients in flaxseed oil
ZHU Lijun, CHEN Fengzhen, ZHANG Chengshuang, ZHAO Baoyi, and MENG Lingjun
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80827
[Objective] This paper aims to investigate the effects of microwave and roasting pretreatment methods on volatile compounds and active ingredients in flaxseed oil. [Methods] Flaxseeds were pretreated by microwave (720 W, 2–8 min) and roasting (140–200 ℃, 30 min), and then flaxseed oil was prepared by cold pressing. Using untreated cold-pressed flaxseed oil as a control, the differences in volatile compounds were analyzed by headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) and an electronic nose. Additionally, the contents of tocopherols, phytosterols, and total phenolics were determined. [Results] A total of 72 volatile compounds are identified by HS-GC-IMS analysis, including aldehydes (20 types), ketones (8 types), and heterocyclic compounds (14 types). Cold-pressed flaxseed oil is dominated by alcohols (53.11%) and aldehydes (20.08%), conferring grassy and fruity aromas. After microwave and roasting treatments, heterocyclic compounds and ketones increase significantly (with maximum increases of 16.71% and 11.22%, respectively). Among them, the content of heterocyclic compounds in flaxseed oil roasted at 200 ℃ (21.37%) is 4.6 times that of cold-pressed oil, significantly enhancing the nutty and roasted aromas. Different pretreated oil samples can be effectively distinguished by the electronic nose. Principal component analysis (PCA) shows a significant separation between the cold-pressed group and heat-treated groups (microwave and roasting), and roasting exerts a greater impact on the aroma than microwave treatment. Flaxseed oil prepared after moderate microwave and roasting treatments is rich in higher levels of γ-tocopherol, phytosterols, and total phenolics; however, excessive microwave or roasting is detrimental to the retention of active ingredients. [Conclusion] Pretreatment using moderate–low temperature roasting (160–180 ℃) or moderate–short duration microwave (4–6 min) not only improves flavor quality but also reduces the loss of active ingredients, which is suitable for flaxseed pressing processing.
Effect of extraction methods on emulsifying properties of corn fiber gum
WU Chenglong, REN Ying, LI Xingguo, TANG Leiming, and SUN Xiaohong
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80433
[Objective] To investigate the influence of three extraction methods (alkaline, enzymatic, and acidic) on the emulsification characteristics of corn fiber gum (CFG). [Methods] Corn bran was used as the raw material, and CFG was extracted using sodium hydroxide, xylanase, and formic–acetic acid–water solutions. The changes in particle size, zeta potential, rheological properties, creaming index, appearance, and microstructure of CFG emulsions were measured. [Results] All three CFG emulsions exhibited shear-thinning behavior, with viscosities decreasing as the shear rate increased. The enzymatically extracted CFG emulsion had the highest viscosity, best gel properties, smallest particle size [(751.6 ± 22.5) nm], highest absolute zeta potential [(-31.4 ± 0.94) mV], and best creaming index value [(81.0 ± 1.6)%] at the end of storage. These results demonstrated that the extraction method significantly affected the emulsifying properties of CFG (P < 0.05). The enzymatically extracted CFG had the highest protein content, largest degree of branching, and smallest molecular weight. These characteristics enabled it to exhibit higher interfacial adsorption ability and fluidity in the emulsion, allowing it to quickly reach the oil–water interface and form a stable interfacial film. [Conclusion] The enzymatically extracted CFG demonstrates the best emulsification performance, making it a promising natural food additive with high efficiency.
Safety & Inspection
Strategy for linear range broadening of ELISA based on antibody synergistic combination
GUO Cuili, PENG Juan, LAI Weihua, XING Keyu, and GAN Bei
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80765
[Objective] To broaden the linear range of ELISA for deoxynivalenol detection. [Methods] This paper obtains three antibodies with different sensitivities via mouse immunization, cell fusion and screening, ascites preparation, and antibody purification. By optimizing the working concentration and composition ratio of the antibody synergistic combination, the optimal antibody synergistic combination ratio is applied to ELISA to determine the linear range. [Results] The optimal reaction conditions for the ic-ELISA based on synergistic antibodies are as follows: the optimal working concentrations of the coating antigen and antibody are 0.3 and 0.1 μg/mL, respectively. The linear range of the synergistic antibody is obviously broadened compared with the initial single antibody. When 1E2-mAb and 2A11-mAb are mixed at a volume ratio of 4:1, the linear range of the synergistic antibody is 47.7 times higher than that of the single antibody 1E2-mAb and 148.6 times higher than that of the single antibody 2A11-mAb. [Conclusion] This antibody synergistic combination strategy can effectively broaden the linear range of ELISA.
Evaluation and improvement of method for uncertainty in the determination of lead in tea by ICP-MS
SUN Yingze
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80499
[Objective] To evaluate the uncertainty in the determination of lead in tea by inductively coupled plasma–mass spectrometry (ICP-MS) and to improve the method so as to enhance the quality of the analytical results. [Methods] Based on the mathematical model and the experimental procedure, the sources of uncertainty components were analyzed and combined. [Results] When the lead content in tea was 0.346 mg/kg, the expanded uncertainty was 0.026 mg/kg at a 95% confidence level (k = 2). After method improvement, the combined relative standard uncertainty decreased from 0.038 to 0.019, and the expanded uncertainty decreased from 0.026 mg/kg to 0.013 mg/kg. The measurement result was (0.341 ± 0.013) mg/kg (k = 2), indicating a significant reduction in uncertainty. [Conclusion] Calibration curve fitting and sample weighing are the main sources of uncertainty in this experiment.
Quantitative analysis of sorghum starch using machine learning and near-infrared spectroscopy
LI Ke, OUYANG Runkun, DAI Yijie, LI Jie, HOU Aixiang, YANG Yu, and LI Zongjun
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80865
[Objective] To establish a model for the rapid quantification of sorghum starch based on near-infrared spectroscopy and machine learning algorithms. [Methods] Brewing sorghum was used as the raw material. Near-infrared diffuse reflectance spectra were collected using a near-infrared spectrometer. The Isolation Forest algorithm was employed to remove outlier samples and optimize the dataset. Subsequently, multiple preprocessing methods and regression models were compared using various modeling software to analyze and establish a quantitative model for sorghum starch. [Results] After preprocessing with the Isolation Forest algorithm, the partial least squares regression (PLSR) model exhibited the best performance, with a coefficient of determination for the calibration set (R2c) of 0.993 and a root mean square error of cross-validation (RMSECV) of 3.401. [Conclusion] The model is simple, rapid, and accurate, and is suitable for the quantitative analysis of starch content in sorghum.
An AI-driven safety traceability and monitoring system for food cold chain
ZENG Xiaoqing, ZHANG Yuyue, XIE Wenqing, and ZHOU Jianhua
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60123
Targeting the three major obstacles—information fragmentation, delayed risk response, and ambiguous accountability—in food cold chain safety governance, this study constructs an integrated cold chain safety traceability and monitoring system centered on artificial intelligence technology and incorporating the Internet of Things and blockchain. On the basis of a comprehensive risk analysis of the entire food cold chain process, and drawing on theoretical frameworks including supply chain resilience theory, information asymmetry theory, HACCP, and ISO 22000 food safety standards, this study designs a system architecture organized around five functional modules: multi-source data collection and traceability, dynamic food quality assessment, risk prediction and early warning, intelligent scheduling optimization, and blockchain-based trusted evidence storage. This study then proposes a collaborative operational architecture encompassing perception, assessment, prediction, decision-making, and evidence storage, which enables multi-source data fusion, dynamic quality evaluation, and risk warning. This advances the transformation of cold chain safety governance from a reactive post-incident accountability model to a proactive prevention and control model of pre-incident warning and in-process monitoring, while clarifying the functional positioning of artificial intelligence technology in cold chain safety governance.
Food Equipment & Intelligent Manufacturing
Terminal control method of parallel food sorting robot with multi-algorithm fusion
HE Qing, WU Tianfeng, and ZHAO Yini
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60050
[Objective] To address the problems of low trajectory tracking accuracy, delayed dynamic response, poor adaptability to external disturbances, and difficulty in meeting the requirements of high-speed and high-precision food sorting in the existing end-effector control of parallel food sorting robots. [Methods] A food sorting system based on a DELTA parallel robot was developed, and an end-effector control strategy integrating an improved whale optimization algorithm, adaptive fuzzy control, and nonsingular fast terminal sliding mode control was designed. Adaptive fuzzy control was used to adjust the output gain in real time to enhance controller tracking accuracy. The improved whale optimization algorithm was employed to optimize the search strategy and globally optimize key sliding mode surface parameters of the controller, addressing the problems of slow response and poor dynamic performance caused by traditional manual parameter tuning. By combining the finite-time convergence characteristics of nonsingular fast terminal sliding mode control, the system’s disturbance rejection capability was further enhanced. Comparative experiments were conducted on an experimental platform to verify the superiority of the proposed control method. [Results] Compared with existing control methods, the proposed multi-algorithm fusion control method reduced trajectory tracking error by more than 40% and shortened running time by more than 30%. In practical sorting tests, at conveying speeds of 100 and 200 mm/s, the sorting success rates reached 99.70% and 98.70%, respectively, representing an improvement of 4.30%–12.50% over existing methods. The anti-disturbance robustness was significantly better than that of the comparison methods. [Conclusion] The proposed multi-algorithm fusion control method can effectively solve the problems of low end-effector control accuracy, slow response, and weak disturbance rejection in parallel food sorting robots, significantly improving dynamic response performance and sorting efficiency, and meeting the requirements of high-speed, high-precision, and high-stability operations in the food sorting industry.
Effect of double-bin plansifter motion parameters on sieving efficiency
LI Shuang, WANG Fengcheng, DENG Xiangzhi, LI Xinze, ZHANG Baowei, FU Yunfeng, and XUE Chunzhi
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80346
[Objective] The aim is to explore the effect of double-bin plansifter motion parameters on the material sieving efficiency of different systems after wheat milling. [Methods] The milled materials produced by the break system, tailing roll, and scratch system, obtained from a typical milling production line, were selected as raw materials. The double-bin plansifter was used to sieve different materials to investigate the variations in residence time inside the sieve body and in sieving performance under different motion parameters of milled materials in each system. The motion parameters with the optimal sieving performance for the milled materials from each system were then identified. [Results] The residence time of materials in the double-bin plansifter decreases in the order of the reduction system, scratch system, and break system. The sieving performance of the milled materials of the break system and scratch system increases and then decreases with the increase of centrifugal acceleration, and the sieving performance of the break system materials is the best in the combination of D = 64 mm and n = 190 r/min, while that of the scratch system materials is the best in the combination of D = 64 mm and n = 203 r/min. The sieving performance of the milled materials of the reduction system is proportional to the centrifugal acceleration in the range of 12.66 m/s² ≤ ω²r ≤ 20.71 m/s², and the best is achieved at D = 50 mm and n = 275 r/min. The parameter combination of large diameter and small rotational speed is suitable for break and scratch system materials, while the combination of small diameter and large rotational speed is more suitable for reduction system materials. [Conclusion] To achieve the best performance when sieving, appropriate motion parameters should be selected according to the characteristics of the materials.
Storage Transportation & Preservation
Preparation of cellulose nanocrystals from the shells of Camellia oleifera Abel and their effect on the stability of camellia oil Pickering emulsions
JIN Sheng, XIE Shuting, XIAO Zhihong, LI Changzhu, and WANG Jianhui
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80146
[Objective] To prepare cellulose nanocrystals from the shells of Camellia oleifera Abel (SCOA–CNCs) for stabilizing camellia oil Pickering emulsions, and to investigate the storage stability and environmental stability of the resulting emulsions. [Methods] Cellulose is extracted from SCOA through bleaching and alkali treatment, and SCOA–CNCs are prepared by sulfuric acid hydrolysis and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD). The SCOA–CNCs are employed to stabilize camellia oil Pickering emulsions; the effects of the oil-to-water ratio and particle concentration on the emulsions are examined, and the stability of the emulsions under different environmental conditions is evaluated. [Results] Rod-shaped SCOA–CNCs are successfully prepared, with an average length of (191.4 ± 15.9) nm, an average diameter of (19.4 ± 1.4) nm, and a crystallinity index of 73.46%. When the oil-to-water ratio is lower than 3:7 (mL/mL) or the particle mass concentration exceeds 10 mg/mL, camellia oil Pickering emulsions with uniform droplet size and excellent stability are formed. The camellia oil Pickering emulsions stabilized by SCOA–CNCs exhibit no demulsification over a wide range of temperatures (20–100 ℃), pH (3–11), and ionic strengths (≤500 mmol/L). [Conclusion] Camellia oil Pickering emulsions stabilized by SCOA–CNCs demonstrate excellent storage stability and environmental stability.
Extraction optimization for polyphenols from Clausena anisum-olens kernel , as well as their antioxidant and antibacterial activities
LIAO Jianhong, SU Xiufang, ZHENG Guangjin, and LI Ganghui
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80563
[Objective] To optimize the extraction process of polyphenols from Clausena anisum-olens kernel, and to analyze their in vitro antioxidant and antibacterial activities. [Methods] With ultrasonic temperature, power, time, as well as solid–liquid ratio and ethanol volume fraction as experimental factors, the response surface method was employed to optimize the ultrasonic extraction process of polyphenols from C. anisum-olens kernel. Furthermore, the in vitro antioxidant activity of the polyphenols was investigated via free radical scavenging assays, and the antibacterial activity was determined using the well diffusion method. [Results] The optimal extraction process is an ultrasonic power of 94 W, an ultrasonic time of 17 min, a solid–liquid ratio of 1:38 (g/mL), and an ethanol volume fraction of 70%. Under these conditions, the polyphenol yield from the C. anisum-olens kernel is (28.53 ± 0.13) mg/g. The DPPH and ABTS+ free radical scavenging abilities of polyphenols exceed those of vitamin C, with half maximal inhibitory concentration (IC50) for hydroxyl, DPPH, and ABTS+ free radicals being 0.37 mg/mL, 29.75 μg/mL, and 6.02 μg/mL, respectively. The minimum inhibitory concentration (MIC) for Escherichia coli and Staphylococcus aureus is 5.63 mg/mL, while the MIC for Bacillus proteus and Pseudomonas aeruginosa is 2.81 mg/mL. [Conclusion] With the optimized extraction process, a higher yield of polyphenols from the C. anisum-olens kernel can be obtained. Additionally, with potent antioxidant and antibacterial activities, these polyphenols demonstrate a promising application prospect in the development of natural antioxidant and antibacterial agents.
A multi-defect detection system based on improved YOLOv 8s and morphological features for fragrant pear grading
WANG Jinkai, WU Chenchen, CHENG Rouxin, and WU Rentao
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81104
[Objective] To address the high missed detection rate of defective fruits and poor grading accuracy in current post-harvest fragrant pear sorting. [Methods] On the basis of an existing visual inspection system for fragrant pears, a machine vision detection system integrating an improved YOLOv8s algorithm and multi-dimensional morphological features is designed. An ECA attention module is introduced to enhance the model sensitivity to subtle defects, enabling fast and precise localization and segmentation of pears. Conventional morphological feature extraction is employed to conduct multi-dimensional shape analysis for identifying and rejecting defective fruits. Pressure-sensitive sensors are then used to grade the remaining qualified pears, realizing comprehensive quality screening and grading. [Results] The proposed system significantly reduces the missed detection rate and improves overall sorting efficiency. The improved YOLOv8s model achieves the single-target segmentation detection rate of 93.7%, the defect detection accuracy of 94.8%, and the grading accuracy of 97.8%. [Conclusion] The detection method integrating deep learning with machine vision effectively meets the practical requirements of post-harvest fragrant pear sorting.
Nutrition & Activities
Ameliorative effects and mechanisms of crocetin on insulin resistance in high-fat diet-induced diabetic mice
WEN Jing, QIN Si, and LYU Chenghao
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80334
[Objective] To investigate the hypoglycemic, lipid-lowering, anti-inflammatory, and antioxidant effects of crocetin in high-fat diet (HFD)-induced diabetic mice, and to preliminarily explore its regulatory effects on hepatic insulin signaling pathways and protein S-nitrosylation levels. [Methods] An insulin resistance model was established in C57BL/6J mice by HFD feeding. Mice were administered low (5 mg/kg), medium (10 mg/kg), or high (20 mg/kg) doses of crocetin for 8 weeks, with metformin (200 mg/kg) used as a positive control. Fasting blood glucose, oral glucose tolerance, serum insulin, lipid profiles, hepatic oxidative stress, and inflammatory cytokines were measured. Western blot was used to detect phosphorylation levels of IRS1/AKT/GSK3β pathway proteins and total protein S-nitrosylation levels in liver tissues. [Results] The high-dose crocetin group significantly reduced fasting blood glucose, HOMA-IR index, and OGTT AUC in diabetic mice (P < 0.01), improved dyslipidemia, alleviated hepatic oxidative stress and inflammatory responses, restored phosphorylation of the IRS1/AKT/GSK3β signaling pathway, and decreased total hepatic protein S-nitrosylation levels (P < 0.01). [Conclusion] Crocetin significantly improves glucose and lipid metabolic disorders and insulin resistance in diabetic mice. Its mechanisms are associated with activation of the IRS1/AKT/GSK3β signaling pathway and inhibition of oxidative stress and inflammation, accompanied by reduced hepatic protein S-nitrosylation levels, suggesting that denitrosylation may be involved in its insulin-sensitizing effects.
Study on structural characteristics and immunomodulatory activity of Flammulina velutipes crude polysaccharide
WANG Xinnuo, PENG Chujun, JIN Yumeng, ZHANG Molan, and YOU Lijun
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80333
[Objective] To prepare Flammulina velutipes crude polysaccharide (FVP) and evaluate its structural characteristics and immunomodulatory activity. [Methods] FVP was prepared from Flammulina velutipes using hot-water extraction and ethanol precipitation, and its structural characteristics were characterized by combining Fourier transform infrared spectroscopy (FTIR) and high-performance size-exclusion chromatography–multi-angle laser light scattering–refractive index detection (HPSEC–MALLS–RI). The immunomodulatory activity of FVP was evaluated using RAW 264.7 macrophages and a cyclophosphamide-induced immunosuppressed mouse model. [Results] The total sugar content of FVP is (51.39 ± 1.36) g/100 g. Structural characterization results show that FVP has characteristic features of a β-type pyranose ring and exhibits a multi-component relative molecular weight distribution, with an overall weight-average relative molecular weight of 291.40. Further in vitro and in vivo bioactivity evaluations indicate that FVP has no obvious toxicity toward RAW 264.7 macrophages in the range of 3.125–600.0 μg/mL and can promote nitric oxide production and the mRNA expression levels of tumor necrosis factor-α, interleukin-1β, and interleukin-6, and significantly improve the suppression of body weight gain, the decrease of lymphocyte-related indices, and the abnormalities of immune organ indices in immunosuppressed mice. [Conclusion] The prepared FVP has favorable immunomodulatory activity and can be applied in the field of functional foods.
Comparative analysis of beef quality from Bashan region
WAN Xiaohui, YAO Pingbo, ZHANG Duoduo, MA Xiaowen, TANG Youxue, and LIU Yongfeng
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80571
[Objective] To clarify the unique quality of beef from the Bashan region. [Methods] Xizhen cattle beef from the eastern, southern, south-central, central, and northern regions of Zhenba County, Shaanxi Province, is taken as the material to investigate the differences in nutritional quality (moisture, protein, fat, and minerals) and eating quality (color, texture, and flavor). [Results] Zhenba beef has unique qualities, such as high protein and total mineral content, compared with the nutrient composition of beef in the food nutrient composition database published by the National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention. For nutritional quality, the highest moisture content is found in beef from the central region (81.59 g/100 g), and the highest protein content is also found in beef from the central region (23.45 g/100 g) (P < 0.05). The lowest fat content is found in beef from the northern and central regions (P < 0.05). The highest total mineral content is found in beef from the south-central region (5.99 g/100 g) (P < 0.05). The highest potassium content is found in beef from the southern region (758.25 mg/100 g), and the highest sodium content is found in beef from the central region (104.07 mg/100 g) (P < 0.05). The highest iron content is found in beef from the northern region (113.08 mg/kg), and the highest selenium content is found in beef from the eastern region (0.83 mg/kg) (P < 0.05). Amino acid analysis demonstrates that beef from the northern region is significantly higher in essential amino acid content than that from other regions (P < 0.05), while exhibiting higher levels of several flavor amino acids, such as aspartic acid, phenylalanine, glutamic acid, and alanine. For eating quality, the largest L* value is found in beef from the south-central region, and the largest a* value is found in beef from the northern region. There are no significant differences in b* values among different regions. The largest hardness is found in beef from the central region, and the largest elasticity and chewiness are found in beef from the northern region. Volatiles of similar types are detected in beef from different regions in Zhenba County. The volatiles are mainly alkanes, short-chain alkanes, aromatic compounds, alcohols, aldehydes, and sulfides. [Conclusion] Beef from the Bashan region, represented by Zhenba beef, is characterized by high protein, low fat, and rich in minerals, but there are obvious differences in quality depending on the location. Beef from the central region of Zhenba County has the highest protein content, beef from the eastern region has the highest selenium content, and overall good color, texture characteristics, and flavor. In contrast, beef from the northern region is brightly colored, has the greatest elasticity and chewiness, and the highest essential amino acid content, with high food value.
Development & Application
Comparison and optimization of glycoprotein extraction processes for six Panax medicinal herbs using ultra-high pressure extraction technology
CHANG Fangyu, ZANG Hao, CHENG Liye, HAN Lusheng, DU Lianyun, and WANG Enpeng
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80516
[Objective] To comprehensively compare and screen glycoprotein preparation processes for six representative medicinal materials from the genus Panax. [Methods] Glycoprotein yield, DPPH radical scavenging capacity, hydroxyl radical scavenging capacity, and Fe2+ chelation inhibition rate were used as evaluation indicators. Glycoprotein extraction rates and antioxidant activities of six medicinal materials, including P. ginseng, P. notoginseng, P. quinquefolius, P. japonicus (T. Nees) C. A. Mey., P. stipuleanatus H. T. Tsai & K. M. Feng, and P. bipinnatifidus Seem, were compared using traditional thermal extraction and ultra-high pressure processing (UHPP). The Box–Behnken response surface method was employed to optimize UHPP parameters for P. quinquefolius glycoproteins with the highest antioxidant activity. [Results] UHPP produced higher glycoprotein extraction rates for all six Panax species compared with thermal reflux extraction. P. quinquefolius glycoproteins exhibited significantly higher DPPH radical scavenging capacity, hydroxyl radical scavenging capacity, and Fe2+ chelation inhibition rate than the other species, demonstrating the strongest antioxidant activity among UHPP-extracted glycoproteins. The optimal UHPP conditions for P. quinquefolius glycoprotein extraction were as follows: extraction time of 12 min, extraction pressure of 400 MPa, and solid-to-liquid ratio of 1:18 (g/mL). Under these conditions, the glycoprotein content reached 25.27%, deviating only 0.14% from the predicted value, representing a significant improvement over traditional reflux extraction. [Conclusion] UHPP technology can be used to prepare glycoproteins from Panax species with high antioxidant activity.
Optimization of probiotic fermentation process and effects of drying methods on the quality of sea buckthorn leaves
DONG Xiaoyue, YUN Xueyan, ZHANG Lu, DONG Tongliga, ZHAO Chenxi, TE Jinwei, WANG Xiukuan, HAO Qian, MIAO Meishu, and SU Ke
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.81118
[Objective] To investigate the effects of probiotic fermentation conditions and drying methods on the quality of fermented sea buckthorn leaf products. [Methods] Lactiplantibacillus plantarum is used for fermentation. The fermentation process of sea buckthorn leaves is optimized through single-factor experiments combined with response surface methodology. Fermented sea buckthorn leaf extract is prepared under the optimal fermentation conditions and subsequently processed into freeze-dried powder by direct freeze-drying and spray freeze-drying, with or without low-voltage electrostatic field assistance. The effects of different treatments on viable cell counts, flavonoid and polyphenol retention rates, water activity, and in vitro digestion characteristics are evaluated. [Results] The optimal fermentation conditions are determined as follows: 8% sea buckthorn leaf powder, 2% L. plantarum inoculum, initial pH 5, fermentation temperature of 36 °C, and fermentation time of 72 h. Under these conditions, flavonoid and polyphenol content is significantly increased. Drying methods have significant effects on product quality. The spray freeze-dried samples exhibit the lowest water activity and higher retention rates of flavonoids and polyphenols. However, their viable cell survival rate is significantly lower than that of the direct freeze-dried samples (P < 0.05). During simulated in vitro digestion, the product shows continuously decreasing viable cell counts, dynamic changes in flavonoid content, and an overall declining trend of polyphenol content. [Conclusion] Spray freeze-drying is more suitable for producing products rich in bioactive compounds, whereas direct freeze-drying is more favorable for maintaining probiotic viability.
Effect of modified hemoglobin as a substitute for sodium nitrite on the quality of ham sausage
QU Shulei, MA Chao, YAO Xianqi, DU Dongxu, WANG Wei, and LIU Yunguo
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80477
[Objective] To improve the utilization rate of porcine blood and the safety of ham sausage. [Methods] Under specific conditions, hemoglobin in porcine blood is modified to produce glycosylated nitrosohemoglobin (GN-Hb). Different amounts of GN-Hb are added to replace sodium nitrite in heat-treated ham sausages. The quality characteristics of the sausages are evaluated through texture analysis, nutritional testing, color difference assessment, color acceptability, elasticity, chewiness, and overall acceptability. [Results] When the sodium nitrite dosage is 100 mg/kg and the GN-Hb dosage is 2.5 g/kg, high-temperature sterilized ham sausage containing the new pigment shows significant improvement in color and cohesion compared with the control group, and no adverse effects on other physical and chemical aspects are observed. All quality indicators before marketing comply with national standards. [Conclusion] By nitrosation and glycosylation, porcine hemoglobin is modified to form glycosylated nitrosohemoglobin and applied to ham sausage. This can partially replace the effect of sodium nitrite in ham sausage on color development and texture improvement, reduce the amount of sodium nitrite added, and increase the added value of porcine blood.
Extraction process optimization of Camellia sinensis flavonoids and their antioxidant activity
TU Jianqiu, XU Danhe, CHEN Long, WANG Yaxin, XU Jiahui, JING Lixiang, and LI Jianfang
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80377
[Objective] To optimize the extraction process of flavonoids from Xinyang Camellia sinensis and to compare the in vitro antioxidant activities of total flavonoids before and after purification. [Methods] Using Xinyang C. sinensis as raw material, a one-factor test is conducted to investigate the effects of ethanol volume fraction, ultrasonic time, ultrasonic power, and material–liquid ratio on the yield of flavonoids. Subsequently, a three-factor, three-level optimization model is established based on the Box–Behnken experimental design. Additionally, a macroporous adsorption resin is utilized for the purification of flavonoid crude extracts. Finally, the in vitro antioxidant activity of the total flavonoids is evaluated by detecting their DPPH and hydroxyl free radical scavenging rates before and after purification. [Results] The optimized extraction conditions are: ultrasonic time of 61 min, an ethanol volume fraction of 62%, and a solid–liquid ratio of 1:19 (g/mL). Under these conditions, the extract yield is 9.63 mg/g, which is close to the predicted value (9.59 mg/g). Before purification, the highest DPPH and hydroxyl free radical scavenging rates by C. sinensis flavonoids are 87.21% and 55.81%, respectively; after purification, these rates are enhanced to 97.10% and 60.97%, respectively. The optimized extraction process results in an extract yield of Xinyang C. sinensis flavonoids at 9.63 mg/g, along with significantly elevated DPPH and hydroxyl free radical scavenging ability after purification, indicating effectively enhanced in vitro antioxidant activities. [Conclusion] Ultrasonic-assisted extraction combined with macroporous adsorbent resin purification can significantly enhance the free radical scavenging ability of Xinyang C. sinensis flavonoids while achieving a relatively high yield.
Advances
Advances in the application of electroencephalography in food sensory science
LI Wenbin, HOU Xiaoyi, DENG Na, LENG Tuo, FU Haohua, and WANG Jianhui
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80240
Traditional sensory evaluation of food is affected by subjectivity and other factors, resulting in significant limitations. Electroencephalography (EEG), owing to its advantages of high temporal resolution, non-invasiveness, and real-time dynamic monitoring, offers an objective neurophysiological perspective and analytical approach to address this issue, effectively advancing food science research from subjective descriptions to objective neural decoding. This paper systematically reviews the applications of EEG in food flavor recognition and prediction, objective evaluation of food quality, and analysis of food nutrition and consumer behavior. In light of the current state of technological development, it is proposed that multimodal technology integration and machine learning empowerment can be leveraged to optimize the application of EEG in the food domain, aiming to provide a systematic theoretical reference for further in-depth application research of EEG in the food field.
Research progress on tubular chain conveyors and their applications in the grain, oil and food industry
WU Weiwei, XIA Chaoyong, and SUI Sai
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.80397
Tubular chain conveyors have become core equipment in modern bulk material handling by virtue of their significant advantages, including highly efficient conveying, fully enclosed operation, and three-dimensional flexible spatial layout. This paper systematically reviews the current status and progress of research on tubular chain conveyors both domestically and internationally, and provides an in-depth analysis of their technological evolution, core theoretical framework, and industrial adaptability. Emphasis is placed on reviewing their engineering applications in the grain, oil, and food industry. In view of the remaining deficiencies in current research concerning adaptability to extreme operating conditions, multi-physics coupling mechanism modeling, large-scale implementation of intelligent operation and maintenance technologies, and life-cycle energy efficiency evaluation systems, this paper extracts the key scientific issues and development directions that urgently need to be addressed.
Research progress in production process and flavor modulation mechanisms of cooking wine
AN Nan, LIU Gongliang, BAI Weidong, TONG Xing, and WANG Hong
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80406
As a core condiment in traditional Chinese cuisine, the flavor modulation mechanisms of cooking wine are closely related to its production processes. This review systematically organizes the three major production systems of cooking wine, i.e., brewed, blended, and seasoned, comparing their differences in base-wine origin, flavor-formation pathways, and product stability. By integrating the latest developments in flavoromics, molecular interactions, and intelligent fermentation, it provides a systematic analysis of the relationship between production process differences and flavor formation mechanisms. The paper clarifies the multi-stage “dissolution–modification–suppression” mechanism for off-flavor removal and proposes a metabolic flux-directed process optimization pathway. Additionally, it explores the mechanisms by which cooking wine generates aromatic substances through the Maillard reaction, esterification, and other processes, revealing its roles in enhancing aroma, boosting umami, improving meat tenderness, and preserving color. The review also highlights current research gaps in dynamic flavor changes, component synergy mechanisms, and functional development, and suggests that future work should focus on precise flavor control, the exploration of health functions, and standardized processing technologies.
Progress on the nutrient components, functional activities, and utilization of Dictyophora rubrovalvata
ZHANG Lunqing, WANG Xianxing, LI Qiaoqiao, XU Cunbin, and WANG Yu
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80354
Dictyophora rubrovalvata, a valuable edible fungus in China, is rich in active components such as polysaccharides, proteins, amino acids, and vitamins, exhibiting significant efficacy in antioxidant, anti-fatigue, antitumor, immunomodulatory, hepatoprotective, and anti-inflammatory activities. This paper systematically reviews recent research progress on the nutritional components, functional activities, and utilization status of D. rubrovalvata, both in China and elsewhere, with an outlook on its future development directions and application prospects.
A review of metabolic mechanisms of N-nitroso compounds and measures for their reduction and control
WANG Zhulin
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2025.80940
N-nitroso compounds, as one of the major food contaminants, are widely present in food and pose hazards such as carcinogenicity, teratogenicity, and mutagenicity, thus being a key focus in food safety monitoring. Although significant progress has been made in the research on N-nitroso compounds, studies on their metabolic mechanisms and reduction and control measures are still disconnected to a certain extent. Through a review of the classification, detection methods, and toxic effects of N-nitroso compounds, this article analyzes the intrinsic connection between their metabolic pathways in the body and strategies for external reduction and control, aiming to provide theoretical references for the development of more targeted risk control technologies.
Packaging & Design
Intelligent detection method for food packaging defects based on improved U-Net and machine vision
QI Guohong, ZHANG Jing, and LI Lili
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60015
[Objective] To address the issues of weak generalization, insufficient accuracy, and poor anti-interference ability in existing intelligent detection methods for food packaging defects. [Methods] On the basis of the intelligent sorting system for food packaging defects, a method for intelligent detection of food packaging defects is proposed, which combines machine vision and an improved U-Net model. By introducing a multi-scale residual convolution module into the convolution module, the method reduces the computational complexity of the model and improves the training effect. By integrating channel attention, spatial attention, and multi-scale attention, a lightweight hybrid attention module is constructed to achieve the synergistic effect of different dimensions of attention, strengthen the model’s feature extraction and anti-interference abilities for food packaging defects, and suppress complex background noise. Replacing the max pooling layer in U-Net with soft pooling reduces feature information loss and preserves more defect feature details and edge information. Model training and comparative experiments are conducted by building an experimental platform. [Results] The proposed method has excellent generalization ability in multiple types of food packaging defect detection tasks, with an average detection accuracy of 97.50%, which is 10.3% higher than that of the traditional U-Net model. The detection time for a single image is only 20 ms. The model parameter size is 12.8 M. The missed detection rate is 1.1%, and the false detection rate is 0.5%. [Conclusion] This method effectively addresses the core pain points of existing detection methods, achieving an optimized balance among multi-scale defect detection accuracy, model lightweighting, and real-time performance. It can quickly and accurately identify and locate food packaging defects.
Interactive mechanism of food packaging design and children's health consciousness
YANG Qian
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60089
Food packaging can establish an “entertainment–knowledge–action” interactive closed-loop mechanism for children, effectively guiding them to practice healthy behaviors, overcoming the low efficiency of conventional text- and image-based instruction, and continuously strengthening their health awareness. At present, interactive design for cultivating children’s health awareness through food packaging is constrained by superficial forms of interaction, insufficient integration of entertainment functions, fragmented system construction, and the absence of educational mechanisms in the implementation stage. The “entertainment–knowledge–action” closed-loop design can specifically address the limitations of traditional packaging, including fragmented interaction, superficial cognition, and weak behavioral guidance. Specifically, entertainment serves as the entry point by reversing children’s resistance to health education through engaging interactions; knowledge, embedded in entertaining scenarios, facilitates the internalization and construction of children’s health cognition by incorporating scientific dietary knowledge; and action promotes the transformation of static cognition into practical healthy eating behaviors through scenario-based interactive tasks and quantitative guidance.
Consumer judgment, choice, and meaning-making in food packaging design from the perspective of consumption alienation
GUO Jingzhi and XU Ming
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60107
In the context of contemporary food consumption, food packaging has gradually shifted from a tool for product protection and information transmission to an important cognitive interface that influences consumer perception, judgment, and choice. Existing studies in this field mainly focus on functional optimization, behavioral guidance, and cultural expression, while insufficient attention has been paid to how packaging design affects consumer cognitive processes. This paper introduces the theoretical perspective of consumption alienation and employs literature analysis and comparative case studies to construct a three-layer analytical framework of “judgment–choice–meaning.” Furthermore, it proposes a regression-based analytical pathway centered on comprehensibility, choice support, and open-ended meaning expression, aiming to direct food packaging design toward greater consideration of consumer cognition and judgment processes, and to provide references for optimizing design practices and refining relevant regulations.
Sustainable design strategies for regional food packaging based on the dual circulation of matter and culture
JIN Yuhan, WANG Chao, and HOU Zhigang
Date posted: 7-13-2026
DOI: https://doi.org/10.13652/j.spjx.1003.5788.2026.60040
In response to the current focus on material circulation in regional food packaging research and the lack of mechanisms for the dissemination of regional culture, this study explores a sustainable design pathway for the coordinated development of cultural and material circulation in the context of new retail. Taking a high-end apple gift box as a practice-based validation object, a dual-circulation packaging system integrating material and cultural circulation was constructed and validated from four aspects, i.e., material selection, structural innovation, visual narrative, and interactive experience, based on the triple bottom line (TBL) and cradle-to-cradle (C2C) theories. The use of locally sourced bio-based materials and an adhesive-free integrated structure enables local resource circulation and carbon reduction. Meanwhile, cultural cards, illustrations of stories based on the Twenty-Four Solar Terms, blind-box modules, and other design elements facilitate the modern translation of regional culture, thereby achieving cultural circulation and regeneration while promoting broader community-based dissemination of the brand. By integrating the macro-level perspective of TBL with the micro-level methodology of C2C, this comprehensive strategy provides a practical reference for optimizing regional food brands and promotes the transformation of packaging from a material container into a carrier for the sustainable dissemination of regional culture.
