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2026,44(3):1-18 ,DOI: 10.12301/spxb202600257
Abstract:
Population ageing, sarcopenia, and the increasing burden of neurodegenerative diseases have led to a growing demand for dietary safety and nutritional support among older adults with dysphagia. Traditional softening, pureeing, and empirical thickening methods can reduce aspiration risk to some extent, but they are often associated with reduced nutrient density, unstable texture, poor visual recognizability, and limited long-term compliance. Focusing on the development of easy-to-swallow foods for older adults with dysphagia. Recent progress in swallowing function decline, bolus rheological safety, texture and sensory adaptation, nutritional requirements, standard evaluation systems, and key processing technologies were systematically summarized. The application value of the International Dysphagia Diet Standardisation Initiative and domestic dietary management consensus in texture classification, bedside testing, and clinical communication were analyzed, and it was indicated that easy-to-swallow food design had shifted from the simple description of “soft” or “thick” toward precision regulation based on viscosity, hardness, cohesiveness, adhesiveness, rheological properties, and digestive behavior. Technological strategies, including thickening and rheological regulation, soft gel reconstruction, enzymatic hydrolysis and mild processing, three-dimensional printing, and microencapsulation-based functional delivery were further summarized, and the roles of these strategies in improving bolus control, reducing chewing burden, increasing nutritional density, and enhancing sensory acceptability were clarified. In view of current bottlenecks, such as the lack of systematic evidence linking static laboratory indicators with real clinical health benefits and the insufficient long-term compliance of existing products, future research should be oriented toward real health benefits for patients, establish a stratified design system integrating safety, nutrition, and sensory quality, strengthen clinical outcome validation and real-world clinical data accumulation, and promote the transition of easy-to-swallow foods from risk-avoidance-oriented texture modification to health-promoting precision provision. This review aimed to provide theoretical support and technical reference for nutritional intervention in older adults with dysphagia in hospitals, elderly care institutions, and home-care settings.
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FU Ou, ZHAO Liaorihong, CHEN Shuya, XIA Yixun, DING Haohan
2026,44(3):19-31, 43 ,DOI: 10.12301/spxb202600095
Abstract:
Flavor perception and emotional responses during food intake are key determinants of sensory evaluation and consumer preference. With the growing understanding of the chemosensory effects of flavor and its emotional regulatory functions, the value of flavor research in food development and consumer behavior has become increasingly prominent. The flavor recognition and multimodal integration mechanisms of taste, olfaction, and oral physical sensation—from peripheral receptors to central processing—were systematically delineated. The key brain regions and neural circuits underlying central flavor perception and emotional regulation were elucidated. In view of the limitations of traditional sensory evaluation methods regarding subjectivity, individual differences, and emotional quantification, the advantages and potential application of cutting-edge neuroscience research technologies in food flavor and emotion studies were highlighted. In particular, neurobiological techniques based on animal models enabled high-precision objective characterization of neuronal activity and neurochemical dynamics, providing novel technical pathways for establishing a quantitative evaluation framework linking “flavor-brain response-emotional experience.” Neuroscience technologies were expected to drive the paradigm shift of food flavor research from empirical assessment to mechanism-oriented investigation, offering theoretical foundations for deciphering multimodal flavor interactions and their emotional effects. Simultaneously, these advances lay critical groundwork for precision flavor design and emotion-targeted food innovation, having significant application prospects for the creation of future foods that integrated both health benefits and sensory pleasure.
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2026,44(3):32-43 ,DOI: 10.12301/spxb202600113
Abstract:
Flavor is a core element determining food quality. To solve the challenge of establishing a precise causal relationship between “chemical compositions” and “human perceptions” in complex food systems, sensomics and flavoromics have became two major paradigms in food flavor research in recent years. The core workflows, advantages, disadvantages, and future integration trends of these two research paradigms were systematically reviewed. Guided by human senses, sensomics established a causal chain between “key aroma-active compounds” and sensory attributes through gas chromatography-olfactometry (GC-O), precise quantification, and aroma recombination and omission experiments. It possessed strong mechanistic explanatory power but faced limitations such as low throughput, high quantification costs, and subjective evaluation. Flavoromics relied on high-throughput instruments to obtain untargeted “chemical fingerprints” and combined multivariate statistics to mine differential compounds. It had broad coverage and was commonly used for quality monitoring and traceability. However, its static analysis struggled to reflect the dynamic release in the oral cavity, and its correlation mining did not directly equate to causal verification. Given the complementarity between the “top-down causal verification” of sensomics and the “bottom-up correlation mining” of flavoromics, this study proposed that flavor science evolved toward an intelligent integration paradigm, which deeply merged the mechanistic verification logic of sensomics with the big data mining capabilities of flavoromics. It was suggested that future research relied on artificial intelligence and multi-omics technologies to construct standardized multimodal flavor databases and deepen the mechanistic analysis of spatiotemporal dynamic perception. This integrated paradigm was expected to complete the digital closed-loop between chemical compositions and sensory experiences, providing scientific support for the precise regulation and targeted creation of food flavors.
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2026,44(3):44-54 ,DOI: 10.12301/spxb202500612
Abstract:
Allitol is a six-carbon rare sugar alcohol with physiological activities such as antihypertensive and anti-obesity effects, holding application value in the functional food and pharmaceutical industries. Currently, whole-cell catalysis for allitol production is still limited by relatively low reaction temperatures. Ribitol dehydrogenase (PaRDH), which catalyzes the reduction of psicose to allitol, typically functions optimally under low to moderate temperature conditions, which not only reduces conversion efficiency but also increases process risks such as microbial contamination. To enhance the application performance of PaRDH, multiple strategies including PROSS web-based prediction, free energy analysis, and conserved site analysis were employed to systematically modify the thermostability of PaRDH. In the first round of mutagenesis, 11 mutants with improved performance were obtained. After another round of combinatorial mutagenesis, 10 mutants with significantly enhanced thermostability were generated. Among them, the initial enzyme activity of mutant PaRDHVM-N7G-I93V increased by 30.68% compared to the template PaRDHVM, and its half-life was extended from 7.66h to 16.26h. This mutant was then introduced into a three-enzyme cascade system, and the resulting engineered strain was designated as Ec/DRF-Therm-VMGV. Using a cell dosage of 10 OD600 at 45℃ for 24h, the allitol conversion rate reached 79.43%, which was 4.10% higher than that of the control strain harboring PaRDHVM. Subsequently, the concentration of sodium formate in the reaction system was optimized and increased from 0.75mol/L to 1.00mol/L. Finally, using the engineered strain Ec/DRF-Therm-VMGV as the catalyst at a cell concentration of 15 OD600, the allitol conversion rates reached 83.10% and 90.45% after 12h and 24h of reaction, respectively, representing the highest levels reported to date. This study aimed to provide a theoretical reference for improving the production efficiency of allitol and promoting its industrial application.
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YAO Sha, CHEN Qiuhui, LI Xi'e, TANG Deyuan, CHEN Li
2026,44(3):55-67 ,DOI: 10.12301/spxb202500571
Abstract:
Majiang blueberry, a national geographical indication product of Majiang County in Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province, has been widely supplied across China due to its superior quality. To improve comprehensive utilization rate of Majiang blueberry fruits and enhance release of bioactive substances, blueberry juice Jiaosu and blueberry pomace Jiaosu were prepared through sequential inoculation with Saccharomyces cerevisiae and Lactiplantibacillus plantarum. The effects of microbial fermentation on the substance transformation of blueberry Jiaosu were elucidated through metabolomics and KEGG pathway enrichment analysis. Additionally, product quality was evaluated by sensory evaluation and antioxidant activity. The results showed that sequential dual-strain fermentation significantly increased the contents of total phenols, total acids and γ-aminobutyric acid, as well as the activity of superoxide dismutase in both types of blueberry Jiaosu. A total of 152 metabolites were identified in both blueberry Jiaosu products before and after fermentation, with sugars and organic acids being the predominant metabolites. 49 differential metabolites (VIP≥1, P<0.05), including 19 sugars, 11 organic acids, 3 alcohols, 3 esters, and 9 other metabolites were screened between the two blueberry fermentates by orthogonal partial least squares-discriminant analysis. KEGG enrichment analysis indicated that carbohydrate metabolism was the primary conversion pathway altering the metabolic profile of blueberry Jiaosu, while fermentation of blueberry pomace additionally involved other major pathways, including unsaturated fatty acid biosynthesis and glyoxylate and dicarboxylate metabolism. After fermentation, blueberry juice Jiaosu exhibited significant improvements in all antioxidant activity indicators and received an overall sensory score of 83.70. In contrast, blueberry pomace Jiaosu demonstrated superior hydroxyl radical scavenging ability, with a 52.8% reduction in IC50, and achieved an overall sensory score of 72.20. It is expected that this study could provide theoretical references for the development of Majiang blueberry functional fermented products, as well as improve the comprehensive utilization rate and advance the intensive processing of Majiang blueberry fruits.
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ZHANG Zhixing, XU Min, GENG Yimeng, REN Ruiqi, XU Jinglong, XU Jiayu, LIU Lu
2026,44(3):68-81 ,DOI: 10.12301/spxb202600025
Abstract:
To construct an efficient emulsion delivery system for α-linolenic acid (ALA), tea polyphenols (TP), whey protein isolate (WPI), and soy lecithin (SL) were used as raw materials. The WPI-SL-TP ternary complex was synthesized by varying the mass concentration of TP (0-1.0mg/mL), followed by the encapsulation of ALA to prepare the emulsion dilivery system. The effects of TP mass concentration on the structural and functional properties of the complex, as well as on the encapsulation efficiency and stability of the ALA emulsion were analyzed. The findings indicated that TP combined with WPI-SL through a static quenching mechanism, primarily driven by hydrophobic interactions, which facilitated the reorganization of the protein secondary structure. With the increase of TP mass concentration, the surface hydrophobicity of the complex decreased, leading to a reduction in the contact angle and an enhancement of emulsifying activity. These structural and property changes directly influenced the performance of the emulsion. The addition of TP increased the encapsulation efficiency of ALA from 65% to approximately 80%. When the TP mass concentration was lower than 0.6mg/mL, the complex structure remained inadequately developed, resulting in aggregated emulsion droplet, increased particle size, decreased absolute Zeta potential, and reduced ALA encapsulation efficiency. When the mass concentration of TP reached 0.8mg/mL and above, the complex exhibited enhanced electrostatic repulsion and steric hindrance due to the increased binding of TP. This interaction resulted in the formation of an emulsion characterized by smaller particle size (411.73nm), higher absolute Zeta potential (15.93mV), and more uniform dispersion, thereby significantly improving the encapsulation efficiency of ALA. Stability assessments indicated that the emulsion achieved optimal thermal stability at the TP mass concentration of 0.8mg/mL. This study aimed to provide a theoretical foundation for the design of efficient delivery systems for active lipids, based on the synergistic effects of proteins, phospholipids, and polyphenols.
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CHEN Shuai, CHEN Kai, YUAN Haibin, TIAN Huaixiang, NIE Hangxin, SHENG Meiqi, WANG Xu, CHEN Chen
2026,44(3):82-97 ,DOI: 10.12301/spxb202400810
Abstract:
To explore the influence factors of aroma changes and develop mitigation strategies for flavor loss in processed Mozzarella cheese manufacturing, the effects of emulsifying salt concentration, citric acid levels, stabilizer dosage, emulsification temperature, emulsification time, and shear rate on the aroma profile of processed Mozzarella cheese were systematically investigated using gas chromatography-mass spectrometry, gas chromatography-olfaction, and electronic nose technology and sensory evaluation. On the basis of single factor experiments, response surface optimization was used to optimize the processing technology of processed Mozzarella cheese, and the aroma changes before and after processing were compared and analyzed. The optimal repreparation process parameters for processed Mozzarella cheese were emulsifying salt mass fraction 1%, stabilizer mass fraction 5.5%, emulsification time 5min, and shear rate 200r/min. A comparative analysis of cheese before and after processing showed that 3-methylbutanal and δ-dodecalactone were not detected after processing, which impaired the expression of sensory attributes such as nutty and peach-like flavours in cheese. As an important flavour compound in cheese, acetoin contributed creamy notes and other sensory properties, yet it suffered substantial losses after processing. Therefore, under optimised conditions, aroma compensation experiments were carried out on the processed Mozzarella cheese. After processing, the total number of volatile aroma substances of processed Mozzarella cheese were 38, and the total mass ratio of characteristic flavor substances was 26008.24μg/kg, which was 12.49% higher than that before processing, indicating a good regulatory effect. It was hoped that this study could provide technical references for the production of processed Mozzarella cheese products.
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FAN Yaozhu, YANG Guoguo, GU Zhili, A Zhifen, SUN Yayun, FAN Jiangping, HUANG Aixiang, WANG Xuefeng
2026,44(3):98-111 ,DOI: 10.12301/spxb202500493
Abstract:
Buffalo milk has garnered significant attention due to its high nutritional value. However, its high-fat content limits its application in modern healthy diets. A novel skimmed buffalo milk yogurt was prepared using microbial transglutaminase (mTGase) cross-linking technology combined with lactic acid bacteria fermentation. The results showed that there was no significant difference (P>0.05) in the contents of protein, fat, and other nutritional components between the mTGase-treated skimmed buffalo milk yogurt and the control group. Electronic nose and electronic tongue analyses indicated that in the mTGase-treated yogurt, the contents of aromatic compounds and alkanes and aliphatic compounds increased by 10.31% and 10.38%, respectively, while sulfur-containing compounds decreased by 9.63%. Bitterness and bitter aftertaste increased by 6.72% and 10.92%, respectively, whereas sweetness decreased by 15.84%. Analysis of free fatty acids (FFA) revealed that mTGase treatment increased the content of unsaturated FFAs, which may enhance cardiovascular health-related functional activity. Additionally, the increase in long-chain FFAs contributed to a smoother texture. Analysis of free amino acid composition showed significant changes in the amino acid profile of the yogurt. The content of cysteine (Cys), which is beneficial to health, increased from (2.894±0.026)mg/mL in the control group to (3.150±0.054)mg/mL in the mTGase-treated group. However, the content of isoleucine (Ile) significantly increased to (1.508±0.063)mg/mL, imparting a certain bitterness to the yogurt. Untargeted metabolomics results showed that mTGase treatment primarily altered amino acid metabolic pathways, leading to the upregulation of some bitter free amino acids, thereby increasing the bitterness of the yogurt. Nevertheless, mTGase cross-linking also promoted the formation of more dipeptides and tripeptides, enhancing the potential cardiovascular health-related functional activity of the yogurt. Furthermore, the changes in the odor and taste of the yogurt after mTGase treatment might be related to alterations in amino acids, lipids, and carbohydrates. This study aimed to provide a theoretical basis for the development of skimmed buffalo milk yogurt and to reveal the potential application value of mTGase in improving the flavor and nutritional functionality of yogurt.
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ZHENG Qianwen, WANG Yiwen, LI Qin, WANG Jun, MAO Xueying
2026,44(3):112-121 ,DOI: 10.12301/spxb202500538
Abstract:
To investigate the specific oligosaccharide composition, content, and proportional distribution in Saanen goat milk and to perform a comparative analysis with Holstein bovine milk, targeted absolute quantification of 23 target oligosaccharides was performed in Saanen goat milk and Holstein bovine milk using ultra-performance liquid chromatography-hydrophilic interaction chromatography-triple quadrupole mass spectrometry (UPLC-HILIC-QqQ MS). The method exhibited a limit of quantification as low as 10.0ng/mL, recoveries ranging from 83.98% to 111.44%, and satisfactory precision, meeting the requirements for accurate quantitative detection of milk oligosaccharides. Eight oligosaccharides were detected in both Saanen goat milk and Holstein bovine milk, including 2′-fucosyllactose (2′-FL), 3′-fucosyllactose (3′-FL), lacto-N-neotetraose (LNnT), 6′-galactosyllactose (6′-GL), 4′-galactosyllactose (4′-GL), lacto-N-hexaose (LNH), 3′-sialyllactose (3′-SL), and 6′-sialyllactose (6′-SL). The total content of these eight oligosaccharides in Saanen goat milk was (109.28±10.00)mg/L, which was significantly higher than that in Holstein bovine milk (44.87±2.87)mg/L, 2.44 times that of the latter value(P<0.05). The relative proportions of neutral and acidic oligosaccharides were (42.96±2.50)% and (57.04±1.57)% in Saanen goat milk, and (32.44±4.37)% and (67.56±5.68)% in Holstein bovine milk, respectively. Furthermore, the mass concentrations of 2′-FL, 4′-GL, 6′-GL, 6′-SL and 3′-SL in Saanen goat milk were 2.03,6.20,2.53,2.05 and 2.07 times those in Holstein bovine milk, respectively(P<0.05). The findings demonstrated that compared with Holstein bovine milk, Saanen goat milk not only had a higher total oligosaccharide content, but also a higher proportion of neutral oligosaccharides, highlighting its significant potential as a high-quality dairy source for infant formula and other functional food products.
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SU Jiawen, LI Xiaolong, HU Yanyun, HUANG Kailei, CHEN Jun, XIE Zhihui, HUANG Hongliang
2026,44(3):122-137, 150 ,DOI: 10.12301/spxb202500500
Abstract:
To evaluate the regulatory effects of sea cucumber crude peptides (SCP) on exercise fatigue and gut microbiota dysbiosis in mice, SCP was prepared from sea cucumber (Apostichopus japonicus). Six-week-old male C57BL/6J mice were divided into four groups:Control group, exercise fatigue (EF) group, SCP group, and β-nicotinamide mononucleotide (NMN) group. Exercise endurance was assessed by weighted swimming, grip strength, and rotarod tests. Anxiety-like behaviors induced by exercise fatigue were evaluated using the open-field test and elevated plus maze tests. Muscle, serum, and fecal samples were collected for H&E staining, biochemical analysis, RT-qPCR, and 16S rRNA sequencing. The results showed that, compared with the Control group, mice in the EF group exhibited significantly decreased exercise endurance and markedly increased anxiety-like behaviors. Serum levels of alanine aminotransferase, aspartate aminotransferase, urea nitrogen, creatinine, creatine kinase, interleukin-6, and interleukin-1β were significantly elevated, while the serum testosterone/cortisol ratio in EF mice was significantly decreased. Compared with the EF group, supplementation with SCP and NMN significantly prolonged the weighted swimming exhaustion time and increased grip strength and rotarod retention time in mice. The open-field and elevated plus maze tests showed that SCP and NMN supplementation improved anxiety-like behaviors in mice with exercise fatigue. Meanwhile, SCP reduced serum urea nitrogen and creatine kinase levels in mice. RT-qPCR results showed that SCP upregulated the mRNA expression levels of AMPKα1, AMPKα2 and PGC-1α and downregulated the mRNA expression levels of TLR4, MyD88, and p65. The 16S rRNA sequencing results showed that, compared with the Control group, the relative abundance of potentially harmful bacteria, such as Parasutterella and Erysipelotrichaceae, was increased in the gut of EF mice, whereas the relative abundance of beneficial bacteria, including Muribaculaceae, Lactobacillaceae, and Akkermansiaceae, was decreased. Compared with the EF group, SCP intervention increased the relative abundance of Muribaculaceae and Akkermansiaceae. SCP enhanced exercise endurance, alleviated muscle injury, and improved anxiety-like behaviors induced by exercise fatigue in mice. In addition, SCP may exert anti-fatigue effects by regulating the gut microbiota structure. This study may provide new insights into the development and application of SCP in anti-fatigue functional foods.
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YAO Qiqi, TANG Yuxuan, LI Shirong, CAI Jiali, XIANG Can, ZHAO Hongcheng, OU Shiyi, YANG Lingli, ZHANG Yongjun, ZHU Liyun
2026,44(3):138-150 ,DOI: 10.12301/spxb202500576
Abstract:
To compare the effects of two radical-based extraction methods on the microstructure of Auricularia auricula polysaccharides (AAPs) and their therapeutic potential against ulcerative colitis (UC), polysaccharides were extracted using hydrogen peroxide (W-AAPs) and ascorbic acid-hydrogen peroxide (F-AAPs) methods, and their molecular weights and microstructural features were characterized. Subsequently, a dextran sulfate sodium-induced mouse model of UC was established. Mice were divided into a control group, model group, mesalazine group, and high- and low-dose W-AAPs and F-AAPs groups to evaluate the effects of polysaccharides on disease activity index, colonic histopathology, oxidative stress, inflammatory cytokines, and gut microbiota composition. The results showed that F-AAPs had a molecular weight of 87.646kDa, significantly lower than that of W-AAPs (301.89kDa). The microstructure of F-AAPs exhibited a loose rope-like network favorable for sustained utilization by beneficial gut bacteria, whereas W-AAPs formed dense lamellar structures. Compared with the model group, both 2 AAPs alleviated UC symptoms, increased serum superoxide dismutase (SOD) and glutathione peroxidase activities, decreased serum lipopolysaccharide levels, and suppressed TNF-α and IL-6 expression (P<0.05). Notably, compared with the same dose of W-AAPs, high-dose F-AAPs group exhibited superior antioxidant activity (SOD activity increased by 12.29%, P<0.05) and more pronounced anti-inflammatory effects (TNF-α decreased by 39.30%, P<0.05), which were positively correlated with the abundance of short-chain fatty acid-producing bacteria such as g_Fusicatenibacter and g_Agathobacter in the gut microbiota, particularly butyrate producers. In summary, the unique microstructure and lower molecular weight of F-AAPs contributed to its superior bioactivity in UC intervention compared with W-AAPs. These findings provided a theoretical basis for the functional development of AAPs and their potential applications in functional foods.
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SUN Haoxuan, LIU Qi, ZHU Zekang, DU Jing, LIU Guorong
2026,44(3):151-167 ,DOI: 10.12301/spxb202400589
Abstract:
In order to solve the problem of low probiotic activity and poor application effect, the biofilm forming differences of Bifidobacterium animalis (B. animalis) Gr24 on five different carriers were evaluated. The optimal carrier was selected to determine the shaking culture conditions of B. animalis Gr24 biofilm, and its ability to resist freezing stress was analyzed, and the effects of biofilm-state B. animalis on the nutrient composition, physicochemical characteristics, storage characteristics, and probiotic properties of ice cream under shaking culture conditions were explored. The results showed that B. animalis Gr24 had the strongest biofilm-forming ability on pea hulls, and the optimal biofilm-forming time was shortened to 24h. Freezing stress resistance analysis showed that biofilm-state B. animalis Gr24 under shaking culture conditions alleviated the damage of cell membranes and cell walls and the loss of ATPase activity, and the survival rate of the biofilm-state strains increased by 1.15 times compared with planktonic strains. The addition of shaking-cultured biofilm-state B. animalis Gr24 significantly reduced fat content and increased protein content of ice cream, improved product viscosity and hardness, and reduced expansion rate and melting rate, and stabilized probiotic viability, with a 1.5-fold increase in 18-week viable counts compared with planktonic strains. In addition, post-storage probiotic properties showed that low temperature storage significantly improved gastrointestinal environment resistance, intestinal epithelial cell adhesion and antioxidant activity of shaking-cultured biofilm-state strains. In conclusion, the shaking culture conditions significantly improved the biofilm-forming efficiency and the freezing stress resistance of B. animalis Gr24, which could ensure the good quality characteristics of the ice cream while improving its functional activity. This study aimed to lay the industrial technological foundation for the further development of highly resistant probiotic foods.
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SUN Tianyu, CHEN Qiyu, LIU Xiaoli
2026,44(3):168-183 ,DOI: 10.12301/spxb202600144
Abstract:
To address the performance limitations of traditional polylactic acid (PLA) packaging materials, as well as to reduce the economic losses caused by ethylene-induced over-ripening and spoilage of mangoes during transportation and storage, a series of PLA/CS/nTiO2 nanofibrous composite films were fabricated via electrospinning. In this process, chitosan (CS) was incorporated to ameliorate the inherent defects of the PLA matrix, while TiO2 nanoparticles with different loading ratios were introduced as functional fillers. The microstructure of the composite films was characterized via scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction, followed by systematic evaluations of its mechanical properties, barrier performance, and hydrophobicity. Subsequently, photocatalytic experiments were conducted to investigate its ethylene degradation capability, and a 10-day mango preservation trial was carried out. During the storage period, the preservation effect of the composite films was evaluated by monitoring the fruit weight loss rate, firmness, peel color, total phenolic content, and malondialdehyde (MDA) accumulation. The results demonstrated that compared with pure PLA film, the composite film with 4% TiO2 exhibited the optimal comprehensive performance. Its tensile strength and elongation at break increased to 7.93MPa and 55.74%, respectively, accompanied by suitable water vapor and oxygen barrier properties as well as favorable hydrophobicity. Notably, this optimal formulation achieved an ethylene removal rate of 67.6%, compared with no-film treatment, which could effectively degrade the ethylene generated during mango storage. It significantly delayed the weight loss and firmness decline of mangoes, inhibited peel color deterioration, reduced the consumption of total phenolic, and lowered MDA accumulation, thereby retarding the spoilage process of mangoes effectively. This work aimed to provide a novel technical solution for the development of active food packaging for fruits and vegetables.
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GAO Yue, SU Yanmei, HUO Xipan, WEI Zening, NIE Tianjie, ZHANG Huiying, CHEN Haitao, WANG Shuqi
2026,44(3):184-194 ,DOI: 10.12031/spxb202500385
Abstract:
Wok Hei” is a comprehensive description of the characteristic aroma formed through a series of reactions that occur in food during high-temperature cooking. As a food additive, “Wok Hei” flavoring could impart “Wok Hei”-like sensory characteristics to dishes and dish-flavored foods, serving as an auxiliary tool for optimizing the flavor of industrialized dishes. Due to its short time on the market, the flavor characteristics and key aroma-active components of “Wok Hei” flavoring had not been clarified, and relevant research remained scarce. This study focused on a representative commercially available “Wok Hei” flavoring, using solvent-assisted flavor evaporation (SAFE) to extract volatile compounds. Then the aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). The results showed that a total of 36 aroma-active compounds were identified, among which 21 compounds with a flavor dilution factor≥16 were recognized as relatively important aroma-active compounds. Through quantitative analysis via the standard curve method and calculation of odor activity values (OAVs), 9 aroma-active compounds were ultimately confirmed to have an OAV>100, thus being designated as the key aroma-active compounds. Specifically, dimethyl disulfide, diallyl disulfide, and diallyl trisulfide dominate the garlic and green onion notes. 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, maltol, and 3-methyl-2-hydroxy-2-cyclopenten-1-one enhanced the sweet and toasted notes. Guaiacol and phenol complemented the toasted and soy sauce-like notes. While (E,E)-2,4-decadienal imparted a fatty note. Collectively, these compounds constructed the complex aroma profile of the flavoring. Recombination experiments indicated that there was no significant difference in aroma attributes between the recombinant sample and the original flavoring sample (P>0.05), confirming that these 9 compounds were the core substances contributing to the characteristic flavor of “Wok Hei” flavoring. This study aimed to deepen the scientific understanding of “Wok Hei” flavor and provide theoretical support for the development of “Wok Hei”-type flavorings and flavoring products.
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CAI Weitong, WU Wenhui, WANG Xiaoyu, FU Xia, SUN Wei, YAO Lingyun, SUN Min, WANG Huatian, YU Chuang, FENG Tao
2026,44(3):195-211 ,DOI: 10.12301/spxb202400536
Abstract:
Jujube is rich in nutrition, and there are numerous jujube flavored processed foods made from dried jujube, among which fermented products have attracted much attention. To study the flavor characteristics of co-fermented jujube juice, a mixed culture fermentation agent composed of Lactobacillus plantarum and Pichia pastoris was constructed. The preparation process of fermented jujube flavor juice was optimized through single factor and response surface design experiments. The two pre-treatment methods, headspace solid phase micro-extraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE), were used for gas chromatography-mass spectrometry olfactometry (GC-MS-O) and aroma extraction dilution analysis (AEDA) to identify the key aroma components of fermented jujube flavor juice under the optimized process. The results showed that the optimized parameters for fermented jujube flavor juice preparation process were inoculation amount of 3.0%, pre-inoculation pH 4.75, fermentation time 18.17h (18 hours and 10minutes), fermentation temperature 33.9℃, and fermentation rotation speed 120r/min, with the highest sensory score 8.27. Through GC-MS analysis, a total of 48 volatile components were detected, mainly including 12 acid compounds and 10 ester compounds. GC-O analysis showed that HS-SPME had a good extraction and enrichment effect on the aroma components of fermented jujube flavor juice. Finally, through AEDA, β-damascenone, phenylethyl alcohol, phenylacetaldehyde, ethyl tetradecanoate, methyl dodecanate, pentanol, hexanoic acid, cedrol, and methyl decanoate were identified as the key aroma components in fermented jujube flavor juice.
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XIN Danyang, GAO Yiwei, ZHANG Xiaoyan, WANG Chao, LIU Xiangpeng, WANG Mengze, CAO Yudan, HU Xin
2026,44(3):212-224 ,DOI: 10.12301/spxb202500405
Abstract:
To explore application potential of Lycium barbarum carotenoids (Lyb-C) in potato chip processing, Lyb-C was used as an additive, and fried composite potato chips (FPC) were prepared by low-temperature vacuum frying. Effects of Lyb-C dosage on sensory quality, physicochemical properties, oil distribution, and starch characteristics were systematically evaluated, and regulatory mechanism underlying potato chip quality improvement was elucidated based on microstructural observation and spectroscopic analysis. Results showed that, compared with control group, Lyb-C effectively improved the quality of FPC, imparting an orange-red appearance. FPC with 0.10% Lyb-C showed optimal performance, with the highest overall acceptability. Its color parameters a and b increased by 8.74% and 0.63%, hardness increased by 38.15%, and total oil (TO) and surface oil (SO) contents decreased by 4.43% and 2.12%, respectively. Meanwhile, starch gelatinization and retrogradation were inhibited and in vitro starch digestion was promoted. Microstructural and spectroscopic analyses indicated that Lyb-C modified microstructure of chips, producing a denser and smoother surface, which contributed to reductions in SO and TO. The interaction between Lyb-C and starch molecules markedly decreased relative crystallinity and short-range ordered structure, disrupted starch order, and enhanced enzymatic susceptibility, thereby suppressing gelatinization and retrogradation and promoting in vitro starch digestion. Overall, Lyb-C improved comprehensive quality of composite potato chips in low-temperature frying system by regulating starch structure and oil distribution, providing theoretical basis and technical support for efficient utilization of Lyb-C and development of healthier composite potato chips.
Volume 44,2026 Issue 3
Special Edition
Expert Forum
Foundational Research
Applied Technology
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Wu Yiqing，Meng Chaoxiong，Wang Yuan1， Liu Huiyan， Fang Haitian
Wu Yiqing, Meng Chaoxiong, Wang Yuan, Liu Huiyan, Fang Haitian
Abstract:
To screen a strain of GABA-producing lactic acid bacteria suitable for Aronia melanocarpa juice fermentation and optimize the fermentation process, this study employed response surface methodology (RSM) coupled with an artificial neural network-genetic algorithm (ANN-GA) model and evaluated the effect of fermentation on flavor. Six GABA-producing strains were initially screened using thin layer chromatography (TLC) and high performance liquid chromatography (HPLC). The optimal strain for Aronia melanocarpa juice fermentation was determined through re-screening in the juice matrix combined with physiological characterization. Subsequently, the coupled RSM-ANN-GA model was used to optimize the fermentation process for GABA enrichment, and the impact of fermentation on flavor was assessed using sensory evaluation and electronic tongue analysis. Results showed that Levilactobacillus brevis Lj16 was identified as the most suitable strain, achieving a GABA yield of 2.07 mg/mL in Aronia melanocarpa juice, significantly higher than other strains (P< 0.05). Physiological characterization revealed that Lj16 exhibited a survival rate of 65.79% after 4 h of exposure to pH 2.5, a high glutamate decarboxylase (GAD) activity of 2.02±0.01 U/mL, and mild acid production (final pH 5.0), which favors sustained GAD activity. Using this strain, the optimal fermentation conditions determined by the coupled RSM-ANN-GA model were: L-monosodium glutamate 2.30%, yeast extract 2.40%, fermentation temperature 36.5 °C, and fermentation time 120 h. Under these conditions, the GABA yield reached 8.77±0.16 mg/mL. Sensory evaluation and electronic tongue analysis demonstrated that the fermented juice exhibited significantly reduced astringency and sourness, along with markedly improved flavor harmony. This study successfully screened a lactic acid bacterium suitable for GABA enrichment in Aronia melanocarpa juice fermentation. The coupled RSM-ANN-GA model effectively optimized the fermentation process, enhancing GABA accumulation while improving product flavor, providing both a valuable microbial resource and a process foundation for developing high-GABA functional fermented beverages.
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Study on the Effects and Mechanisms of Concentrated Sour Cherry Juice on Osteoporosis in Perimenopausal Mice
wang xinyu, wang mengxin, wang rui, meng xianghong, hou zhiqiang
Abstract:
The decline in estrogen levels resulting from ovarian functional deterioration during perimenopause represents a critical contributing factor to osteoporosis, underscoring the significance of exploring safe dietary intervention strategies. To investigate the effects and mechanisms of concentrated sour cherry juice on bone metabolism during this transitional period, a naturally aging perimenopausal mouse model was employed. Mice were randomly allocated into four groups: control group, sour cherry juice group, positive drug control group, and phytoestrogen positive control group. Following 28 days of continuous intragastric administration, serum levels of estradiol, luteinizing hormone, follicle-stimulating hormone, and bone turnover markers were measured. Microstructural parameters of the distal femur were analyzed by micro-computed tomography, and the mRNA expression of estrogen receptors and key enzymes in the estrogen synthesis pathway in ovarian and uterine tissues was detected by real-time quantitative PCR. The results demonstrated that, compared with the control group, the sour cherry juice group exhibited elevated serum estradiol levels, decreased luteinizing hormone and follicle-stimulating hormone levels, upregulated bone formation markers including osteocalcin, and downregulated bone resorption markers such as tartrate-resistant acid phosphatase 5b. Micro-CT analysis revealed significant improvements in bone mineral density, bone volume fraction, trabecular number, and trabecular thickness, indicating ameliorated bone microarchitecture. Mechanistic studies further revealed that tart cherry juice upregulated the mRNA expression of estrogen receptor α, estrogen receptor β, and key synthetic enzymes 3β-hydroxysteroid dehydrogenase and 17β-hydroxysteroid dehydrogenase in the ovary, while enhancing estrogen receptor α expression in the uterus.Finally, by testing the contents of isoflavones, organic acids, sugars, mineral elements, and free amino acids in concentrated sour cherry juice, a preliminary mechanism was speculated. These findings indicate that tart cherry juice alleviates perimenopausal estrogen deficiency by enhancing local estrogen synthetic capacity in the ovary, thereby bidirectionally regulating bone metabolic balance, attenuating bone loss, and restoring bone microarchitecture, suggesting its potential for development as a functional food for skeletal health management during perimenopause.
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Accurate Determination of Histamine in Meat Products Using a g-C3N4/TiO2 Heterojunction-Based Electrochemical Biosensor
LIU Ruiqi, LI Changhao, WANG Guangxian, YI Weiguo, WANG Songlei
Abstract:
Histamine is a class of potentially harmful biogenic amines produced during the storage and processing of meat products. Its content is a key indicator for evaluating food freshness and safety. In order to meet the needs of rapid and sensitive detection of histamine in meat products, an electrochemical biosensor based on diamine oxidase (DAO) and graphite carbon nitride / titanium dioxide (g-C3N4/TiO2) heterojunction was constructed. The g-C3N4/TiO2 heterojunction material was prepared by one-step calcination method, and the structure was characterized by scanning electron microscopy, transmission electron microscopy and Fourier transform infrared spectroscopy. It was confirmed that TiO2 nanoparticles were uniformly loaded on the surface of g-C3N4 nanosheets, and a stable heterojunction interface was formed between them. Density functional theory calculations further confirmed that the heterojunction interface can effectively enhance histamine adsorption and promote interfacial charge transfer. Based on the theoretical calculation, the analysis of the heterojunction enhanced histamine absorption mechanism shows that the sensor enhances the enzyme immobilization efficiency and constructs an efficient electron transport channel, thereby realizing the effective conversion and amplification of the biological recognition signal to the electrochemical signal.The results showed that the sensor had a good linear relationship in the range of 0.05-9.00 mmol/L, the detection limit was 0.226 μmol/L(S/N=3), and the response interference deviation was less than 8% in the anti-interference experiment. In the actual meat sample detection, the relative standard deviation was less than 5%, showing good accuracy and reproducibility. The DAO/g-C3N4/TiO2 biosensor constructed in this study can be used for rapid screening and quantitative detection of histamine in meat products, aiming to provide a stable and reliable technical means for the accurate detection of histamine in food.
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Metagenomic Analysis of Microbiota in Ningxia Traditional Sourdough, Screening of Fermentative Strains, and Evaluation of Combined Fermentation Properties
WANG Yuan, WU Yiqing, MA Cheng, LIU Huiyan, FANG haitian
Abstract:
To elucidate the microbial community structure of Ningxia traditional sourdough and develop a composite starter culture for dough fermentation, 12 traditionally fermented sourdough samples were collected from north to south across Ningxia. Metagenomic sequencing was performed on six of these samples to analyze their microbial communities. Subsequently, dominant strains were isolated and purified from all 12 samples, preliminarily identified, and then subjected to molecular identification. Their fermentation properties, including acid production rate, acid tolerance, ethanol production capacity, and dough leavening ability, were evaluated. Finally, selected dominant strains were combined in different formulations, and the dough leavening ability as well as the free amino acid composition of the fermented dough were determined.Results showed that the microbial communities in the six sourdough samples were dominated by lactic acid bacteria (LAB) and yeasts as core microbiota. Bacterial communities exhibited significant compositional differences, with dominant bacteria including Fructilactobacillus sanfranciscensis (24.54%), Pediococcus acidilactici (15.99%), Pediococcus pentosaceus (8.20%), and Leuconostoc mesenteroides (7.69%). Fungal communities were relatively uniform, largely dominated by Saccharomyces cerevisiae (90.99%), except for one sample where Candida zeylanoides (73.73%) prevailed. Through isolation and culture, a total of 26 LAB and 18 yeast strains were obtained from the 12 sourdough samples. Preliminary screening based on acid production capacity identified 10 LAB strains with acid production ≥15 g/L, indicating high acid-producing potential. Screening based on gas production capacity identified 11 yeast strains that filled more than three quarters of a Durham tube within 12 h, demonstrating rapid and efficient gas production. PCR amplification and sequencing of the 21 preliminarily screened strains (11 yeasts, 10 LAB) revealed that the 11 yeast strains belonged to three genera: seven were Saccharomyces cerevisiae, one was Pichia kudriavzevii, one was Clavispora lusitaniae, and two were Saccharomyces boulardii.Among the 10 LAB strains, eight were Pediococcus acidilactici and two were Lactiplantibacillus plantarum. Evaluation of acid production rates led to the selection of two LAB strains for co fermentation experiments. Evaluation of acid tolerance, ethanol production capacity, and dough leavening ability led to the selection of three yeast strains. The selected strains – two LAB (Lactiplantibacillus plantarum M6 1, Pediococcus acidilactici M10 1) and three yeasts (Pichia kudriavzevii Y1 1, Saccharomyces cerevisiae Y6 2, and Saccharomyces boulardii Y10 2) – were used to construct 25 different consortia. Results of the co fermentation experiments showed that the four strain combination (M6 1, M10 1, Y6 2, Y10 2) exhibited the best dough leavening performance and also yielded the highest total free amino acid content in the fermented dough, reaching 1253.24 mg/kg. This consortium demonstrates good application potential in fermented flour based product manufacturing and confirms the synergistic effect of LAB and yeasts as the core functional microbiota in sourdough. This study provides valuable strain resources and a theoretical basis for the development of composite starter cultures for traditional flour based products.
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SecB-Mediated Substrate Tolerance Engineering for Enhanced Lycopene Production in Escherichia coli
CAO Ling, LIU Huirong, DENG Jiahao, ZHANG Yonghui, ZHUANG Xiaoyan, XIAO Anfeng, GUO Zewang
Abstract:
Lycopene is a natural carotenoid with strong antioxidant properties, widely used in fields such as food, health products, and medicine. In recent years, the production of lycopene through microbial fermentation based on the isopentenol utilization (IU) pathway has shown great potential. To address the toxicity of IU pathway substrates isoprenol and prenol to the host, the molecular chaperone protein SecB was overexpressed in Escherichia coli (E. coli) BL21 (DE3). A series of E. coli cell factories for lycopene production were constructed through modular engineering strategies, and the fermentation conditions were optimized by single factor experiments. The results showed that overexpression of SecB helped maintain cellular structural integrity, significantly reduced cell specific surface area (area/volume), and significantly enhanced cell membrane integrity and maintained membrane potential, thereby effectively alleviating the inhibition of substrate toxicity on cell growth and metabolism. Among all the constructed cell factories, the recombinant strain LYC3 containing IU pathway module, lycopene synthesis module, and SecB expression module had the highest lycopene yield of 8.99 mg/L, indicating that overexpression of SecB could enhance the synthesis of lycopene by E. coli. The optimized condition for the shake flask fermentation of recombinant strain LYC3 were as follows: LYC medium, 40 mmol/L substrate, simultaneous addition of substrate and inducer, and fermentation for 72 h. Under this optimized condition, the lycopene yield was further increased to 51.90 mg/L. This study laid a theoretical and technical foundation for the efficient synthesis of lycopene based on the IU pathway, and provided a reference for improving the efficiency of biomanufacturing through substrate tolerance engineering.
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JIA Yingmin, LIU Yangliu, CHEN Zhou
2017,35(6):1-9 ,DOI: 10.3969/j.issn.2095-6002.2017.06.001
Abstract:
For problems of food safety caused by microbial contamination and environmental safety due to drug-resistant strains, the development of emerging natural food additives with broad-spectrum and high-efficiency has been vital study trends in a modern food safety. Antimicrobial peptides(AMPs) are paid much attention for its advantage of broad-spectrum, good stability, unique antimicrobial mechanism of action and lower residue. With the further research, AMPs are expected to play a vital role in the application of food safety. Considering it, AMPs-related researches abroad were concluded in recent years. A review of the exploring and classification situation of AMPs,the development of bio-resistance and mechanism for bacteria, fungi, parasites, virus and tumor cells was provided. Meanwhile, the potential application fields of AMPs in food safety and scientific problems urgent to solve were analyzed. The resolution strategy also is provided for researchers as a reference in the field.
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Liangli (Lucy) Yu, LU Weiying, LIU Jie, DU Lijuan
2016,34(6):1-6 ,DOI: 10.3969/j.issn.2095-6002.2016.06.001
Abstract:
Non-targeted detection technique has been extensively applied in the food safety and quality in recent years. In general, a non-targeted detection combines analytical approaches,fingerprinting techniques and chemometrics to detect toxicants or foreign components in foods without knowing their chemical structures. The key purpose of non-targeted detection technique is to detect whether the sample is abnormal, without prior knowledge of what caused the abnormality. This manuscript introduces and reviews the current progress and the prospect non-targeted food detection techniques, including chromatographic, mass spectrometric, spectroscopic, cell-based non-targeted detection techniques. Foods and ingredients including milk, Chinese wolfberries, Chinese angelica,oregano, honey, etc., were introduced. The non-targeted detection technique can help the healthy development of food industry and play an important role in protecting public welfare and human wellbeing.
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WEI Yi-min, WEI Shuai, GUO Bo-li, TIAN Yang
2013,31(2):1-6 ,DOI: 10.3969/j.issn.2095-6002.2013.02.001
Abstract:
Cadmium -Cd- , a kind of heavy metal pollutant, can enter the food chain though soil, dust, and crops. As a staple crop in China, rice can easily enrich Cd from soil, which can represent a health risk to consumers. Cd concentration in soil shows obvious heterogeneity in China. Cd concentration in rice is over the limit in some regions of China, due to the geological environment or soil pollution. At present, remedying polluted soil, screening low-accumulation material, and processing polluted rice have been developed to deal with Cd contamination. This paper summarized the present situation of cadmium contamination in rice and soil, analyzed the main factor of Cd enrichment in rice, reviewed the control technology of Cd contamination, and provided suggestions on Cd contamination research.
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LI Jianrong, LI Tingting, DING Ting
2016,34(1):1-8 ,DOI: 10.3969/j.issn.2095-6002.2016.01.001
Abstract:
Aquatic product freshness evaluation standards were reviewed in this paper, including the traditional freshness evaluation methods and some kinds of new methods in recent years. Meanwhile, shelf-life predicting models of aquatic products were also introduced, including primary shelf-life model, secondary shelf-life model and tertiary shelf-life model. Moreover, the main problems and the research tendency of freshness comprehensive evaluation and establishment of shelf-life model of aquatic products were discussed, aiming to provide the convenience for the future research of aquatic products.
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CHEN Feng, LI Hedong, WANG Yaqi, FU Haiyan, ZHENG Fuping
2017,35(3):1-15 ,DOI: 10.3969/j.issn.2095-6002.2017.03.001
Abstract:
Chemometrics is a novel and unique interdisciplinary technique that integrates mathematics, statistics, chemistry and computer science. Pattern recognition and multivariate calibration method, as the core aspects of the technique, have exhibited overwhelming advantages in massive data mining and processing, as well as resolution and analysis of analytic signals. In addition, it is able to solve complex problems which are difficult to be solved by conventional analytic methods, resulting in the method to be widely used in many research fields, including food analysis. This paper reviews the fundamental principles of chemometrics in regards of its advantages and disadvantages,applications, and recent progresses. Furthermore, the review has pointed out problems which need to be solved in current researches, and highlighted the prospective aspects of the technique.
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2016,34(2):1-11 ,DOI: 10.3969/j.issn.2095-6002.2016.02.001
Abstract:
The existence of granular crystals seriously impairs the quality of plastic fats, and consequently, it is important to investigate the formation mechanisms and inhibitions of granular crystals in order to optimize the processing parameters and improve the product properties. The migration and aggregation of high-melting triglycerides as well as β polymorphism evolution are the possible mechanisms for the formation of granular crystals when temperature fluctuates. The fats composition and processing parameters have influences on the granular crystals formation such as shearing rates, temperature, cooling rates. To prevent their generation, modifying lipids by blending and interesterification and the application of emulsifiers were adopted to reduce the content of the high-melting triglycerides and stabilize the β′ polymorphism. Emulsifiers are mainly associated with the triglycerides present in the fat through acyl-acyl interactions, thus the chemical structures' similarity between the acyl groups would likely promote the cocrystallization, while the dissimilarities in fats structure might delay the nucleation and possibly inhibit crystal growth. Emulsifiers have different effects on the crystallization of plastic fats which strongly depend on their concentration and the molecular structure. In addition, when the degree of undercooling is high enough, addictive effects of emulsifiers will be weakened.
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WANG Shuo, ZHAO Yijie, LU Yang
2015,33(4):1-5 ,DOI: 10.3969/j.issn.2095-6002.2015.04.001
Abstract:
In this paper,the principles and the application of the molecular imprinted polymer-based sensors, such as lectrochemical sensors,piezoelectric sensors, and optical sensors, were discussed. Meanwhile, the developing trend of the molecular imprinted polymer-based sensor was addressed.
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2013,31(4):1-5 ,DOI: 10.3969/j.issn.2095-6002.2013.04.001
Abstract:
The dairy industry is related to the people's livelihood and a lot of attentions have been paid to its current situation and future development tendency. This paper introduced the current situation of Chinese dairy industry and analyzed the main problems occurred during the developing process. Moreover, the development tendencies of the basic research, and quality control were also discussed.
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2011,29(1):54-58 ,DOI: 10.3969/j.issn.2095-6002.2011.01.012
Abstract:
The effects of culture conditions on the growth of Chlorella. sp were studied. The nutrient factors showed obvious effect on Chlorella.sp. The culture conditions based on BG-11 were optimized by orthogonal experiments: Na2CO 3 0.02g/L, the initial pH 6, the ratio of nitrogen to phosphorus 30, inoculum 5%, temperature 25℃, illumination 8800lx. Under the optimal culture conditions, the growth rate of Chlorella.sp was enhanced significantly.
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2014,32(5):1-5 ,DOI: 10.3969/j.issn.2095-6002.2014.05.001
Abstract:
The current situation, main existing problems and trends of post-harvest processing of leafy vegetables were clarified in this study, and the key technologies to be solved during leafy vegetables processing were also discussed. The solution methods of fresh-cut process, freeze-drying process, disinfection process, packaging technology and equipment automation were emphatically analyzed. All these would give a clear instruction for the processing of leafy vegetables.
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CHEN Jian, ZHOU Shenghu, WU Junjun, ZHOU Jingwen, DU Guocheng
2015,33(1):1-5 ,DOI: 10.3969/j.issn.2095-6002.2015.01.001
Abstract:
Flavonoids are plant secondary metabolites, which are valuable natural products widely used in human health and nutrition due to its biochemical properties such as antiviral, antiobesity, and anticancer. The efficient production of pure flavonoid compounds through plant extraction or chemical production continues to be a major challenge for drug development. Hence, the microbial production of flavonoids has emerged as an interesting and commercially attractive approach. The emergence of systems metabolic engineering offers new perspectives on strain and process optimization. In this review, the strategies of systems metabolic engineering used to overcome these challenges are summarized, which will offer insights into overcoming the limitations and challenges of large-scale microbial production of these important pharmaceutical compounds.
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ZHU Yun-ping, YUAN Zuo-yun, LV Yue-gang
2011,29(1):15-17 ,DOI: 10.3969/j.issn.2095-6002.2011.01.004
Abstract:
The water and oil content in the instant noodle are two important factors for the quality of the noodle. In this paper, the effect of fried time and fried temperature on the quality of the instant noodle was investigated. The results showed that the longer fried time and higher fried temperature would lead the lower water and higher oil content in the noodle. In addition, the effect of fried time was correlative with that of fried temperature on the quality of the noodle.
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RAO Pingfan, LIU Shutao, ZHOU Jianwu, GUO Jingke, KE Lijing
2015,33(3):1-4 ,DOI: 10.3969/j.issn.2095-6002.2015.03.001
Abstract:
Started from food processing, modern food science and food industry have provided the world enormous amount of food and always played a vital role in the development and evolution of human society. To date, food science has systematically studied the food storage, nutrition and sensory characteristics, while the interaction between food and body remains as a puzzle except a few pieces revealed by nutrition science and toxicology. Modern food industry has totally changed the way food is produced and consumed, and more importantly the way food interacts with human body. The ignorance of such changes in food science has made the debates in safety and health risks of industry food even more confusing. Three research topics are proposed for food-body interaction:elucidate the existing status of food compositions; interpret the body response to food; methods to utilise the complementary characteristics of different food compositions. From these new perspectives, some unique approaches and original discoveries of food science ought to be achieved, to provide answers to the major criticism upon food industry and transform food science to an intact science of food, an independent discipline of science.
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WANG Shao-yun, ZHAO Jun, WU Jin-hong, CHEN Lin
2011,29(4):50-57 ,DOI: 10.3969/j.issn.2095-6002.2011.04.013
Abstract:
Antifreeze proteins (AFPs) are the thermal hysteresis proteins that have the ability to modify the growth and inhibit the recrystallization of the ice. Antifreeze proteins aroused great interests of many researchers due to its special structure and functions. In this article, the recent advance in antifreeze protein was reviewed, and the types, properties, measurements, gene structures of antifreeze protein, and its applications in food industry were introduced. The application trials indicated that antifreeze protein could significantly improve the qualities of frozen foods, which suggested the potential food additives of antifreeze protein in future frozen food industry.
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2012,30(3):1-12 ,DOI: 10.3969/j.issn.2095-6002.2012.03.001
Abstract:
China is the world's largest fruits processing country. The fruits processing industries have become an industry with comparatively superiority and international competitive capability. The importance to develop the processing industry of fruit was elaborated in this article as well as the overseas trend and current situation. The major restriction of the development were analysed, and the countermeasures for the development of this industry in China were also pointed out.
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ZHAO Jie-wen, HUANG Xiao-wei, ZOU Xiao-bo, HUANG Lin, SHI Ji-yong.
2013,31(1):9-13 ,DOI: 10.3969/j.issn.2095-6002.2013.01.002
Abstract:
Olfaction visualization technology is a gas imaging technology and a new branch of artificial olfactory technology, which can solve common problems of traditional gas sensor. In order to detect the dominant spoilage bacteria (Clostridium, Brochothix thermosphacta and Pseudomonas) and evaluate freshness of pork, porphyrins and pH indicators were used as gas-sensing materials. The three spoilage bacteria were inoculated into three groups of pork samples and stored under three temperatures (16,4℃and 20℃). The images before and after the colorimetric sensor array interacted with pork's volatile flavors were collected, then image processing techniques was used to get digital signals which reflected the freshness of pork. The results showed that the olfaction visualization technology can be applied in rapid detection of dominant spoilage bacteria and evaluation freshness of pork.
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2012,30(4):8-11 ,DOI: 10.3969/j.issn.2095-6002.2012.04.002
Abstract:
Mycotoxins, including aflatoxins (AFT), ochratoxin (OT), fumonisin (F), zearalenone (ZEN), deoxynivalenol (DON) and patulin (PAT) frequently contaminating agricultural products and feed were summarized. And then the influences of mycotoxin contaminants on human health and animal production were expatiated.
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2012,30(1):1-5 ,DOI: 10.3969/j.issn.2095-6002.2012.01.001
Abstract:
The research on aquatic products safety and the quality control technology was summarized and analyzed to reveal the present situation of aquatic products safety and quality control in China. Most of the research was focus on quality detection and control technology, others were about tracing system, early warning mechanism and risk assessment. At present, the enormous progress was made in technologies of quality detection and control. However, comparing with the advanced technology at abroad, the technology and management system in China still need to be improved. In the future, the aquatic food quality security technology should be promoted furtherly.
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Application of Low Field Nuclear Magnetic Resonance on the Rapid Determination of Frying Oil Quality
SHEN Yun-gang, XIAO Zhu-qing, CHEN Shun-sheng, ZHANG Ying-li, JIANG Wei, LAI Ke-qiang
2013,31(5):37-42 ,DOI: 10.3969/j.issn.2095-6002.2013.05.007
Abstract:
There has been growing concern about the frying oil quality due to its remarkable deterioration during the frying process. To investigate the performance of LF-NMR in the rapid determination of frying oil from various frying conditions, deep frying oil samples (n=107) including 96 soy bean oil samples and 11 shortening samples were collected from street vendors in 10 districts of Shanghai. Total polar compounds (TPC) and viscosity of the oil samples were determined. TPC values of 6 oil samples (56% of all the oil samples) were above the national standard for frying oil, indicating the quality problem of frying oil from the street vendors. The linear analysis showed a good linear relationship (R2=0892) between TPC and viscosity, while R2 was 0927 after the removal of shortening samples. After the analysis of the ratio of T21 areas (S21) in transverse relaxation (T2) spectra, the good correlations between S21 and TPC and viscosity were obtained and R2 was 0860 and 0840. After removing the shortening samples, R2 slightly increased to 0865 and 0854. The results demonstrate that LF-NMR has the potential to rapidly evaluate the quality of deep frying oil.
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LUO Zhi-wen, LIN Jian-long, YU Xiu-hong
2010,28(2):66-70 ,DOI: 10.3969/j.issn.2095-6002.2010.02.015
Abstract:
Aim at the problems about camera calibration for train wheel flange of dynamic testing system,the paper discusses the radial constraint-based camera calibration,chooses the camera calibration which contains distortion factors and developed the method of it by LabVIEW. This method makes use of the LabVIEW graphical development environment, embed core programs written in Matlab, has powerful data processing and nice interactive interface.
