This study investigated the improvement effects of beta-glucanase (BGS) on the specific volume, texture, and volatile flavor compounds of bread prepared with 30% and 50% whole highland barley flour. The changes in specific volume, texture, crumb structure and color, and sensory while the BGS levels ranging from 0.02% to 0.10% were analyzed. The volatile flavor compounds in highland barley bread were tested by gas chromatography-ion mobility spectrometry. The results showed that the specific volume, elasticity, and gas cell numbers of highland barley bread all improved significantly (P<0.05) with increasing BGS concentration. When BGS was added at 0.10%, the specific volume of 30% highland barley bread reached up to 3.46 mL/g, close to that of the white bread (3.83 mL/g). Meanwhile, the elasticity of 30% and 50% highland barley bread increased by 10.36% and 43.57%, respectively. The main volatile flavor compounds in the bread core were esters, aldehydes, alcohols, ketones, and acids. The relative content of esters and ketones in 50% barley bread was higher than that in 30% barley bread, and the characteristic aromas of highland barley with fruit flavor, grass flavor, and flower flavor were more prominent. The effects of BGS on the composition of volatile flavor compounds of bread were unobvious. However, it could increase the relative contents of volatile flavor compounds such as n-hexanol, benzaldehyde, and ethyl acetate, and enhance the fruit flavor of highland barley bread.

Rice bran is a major source of phenolic substances in cereals, in which phenolics mainly bound with dietary fiber in the form of conjugated state. In this study, rice bran insoluble dietary fiber-bound phenolic (IDF-BP) was prepared by sequential enzymatic method. The structure of IDF-BP was characterized by confocal laser scanning microscope (CLSM), Fourier transform infrared spectrometer (FT-IR), scanning electron microscope (SEM) and X-ray diffraction. The IDF-BP was subjected to simulated gastrointestinal digestion and colon fermentation in vitro, followed by 16S rRNA high-throughput sequencing of short-chain fatty acids. The results showed that the yield of rice bran IDF-BP was 23.73%±0.008%, the content of BP was 6.11±0.085 mg GAE/g DW, and the content of ferulic acid was the highest (1.41±0.013 mg/g DW). The IDF-BP was a typical cellulose crystal form of cellulose, which had both cellulose and hemicellulose characteristic groups and ester bond characteristic peaks, indicating that bound phenolic were bound to dietary fiber in the form of ester bond. The results of intestinal flora diversity and flora abundance showed that IDF-BP could regulate the balance of intestinal flora by reducing the diversity of intestinal flora, down-regulating intestinal harmful bacteria such as Bacteroides and Phascolarctobacterium, and increase intestinal beneficial bacteria such as Bifidobacterium and Akkermansia to achieve the goal of regulating the balance of gut microbiota. Additionally, it also had the ability to boost the production of short chain fatty acids (mainly acetic acid, propionic acid and butyric acid) to adjust intestinal pH. Rice bran IDF-BP had both the characteristics of dietary fiber and phenolics, and the two had a good synergistic effect on intestinal flora and short chain fatty acids, which would indicate that rice bran IDF-BP has the potential to improve the intestinal environment, thus achieving health benefits.

To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast). The modified bran was backfilled into wheat flour to obtain whole wheat flour with different bran properties. The sensory quality, texture and aging properties of six kinds of whole wheat flour steamed bread with different bran properties were compared. At the same time, the quality of six kinds of modified bran backfilled whole wheat flour steamed bread was comprehensively analyzed by principal component analysis. The results showed that six kinds of modified bran could improve the quality of whole wheat steamed bread to a certain extent. The extruded and fermented modified bran deepened the apparent color of whole wheat steamed bread. The sensory comprehensive scores of modified whole wheat steamed bread were increased by 7.3~16.8 points compared with the control group, and the score of enzyme-digested whole wheat steamed bread was the highest. The elasticity and cohesiveness of modified whole wheat steamed bread core did not change significantly. The hardness of whole wheat steamed bread core was significantly reduced by fermentation and atmospheric steam bran, and the chewiness of whole wheat steamed bread core was significantly reduced by fermentation bran (P<0.05). The texture quality of fermented modified whole wheat steamed bread was the best. During storage at −20 ℃ for 24 h, compared with the unmodified bran, the enthalpy value of whole wheat steamed bread in the fermentation, enzymatic hydrolysis, extrusion and superheated steam modified bran group was significantly decreased (P<0.05), which was beneficial to delay the aging of whole wheat steamed bread. At the initial storage, the enthalpy value of fermented bran whole wheat steamed bread was the lowest, which showed the best effect of delaying the aging of starch in whole wheat steamed bread. The results of comprehensive quality data and principal component analysis showed that the fermented modified bran whole wheat steamed bread had the best quality, and the fermentation modification of bran was an effective way to improve the quality of whole wheat flour.

To compare the effects of different drying methods on the solid spice of sweet potato, the fresh sweet potato was taken as the research object, and infrared drying, freeze drying, microwave vacuum drying and vacuum drying were carried out after baking. The volatile/semi volatile components of the solid spice of sweet potato were analyzed and detected by gas chromatography mass spectrometry (GC-MS), principal component analysis was used to explore the impact of different drying methods on volatile/semi volatile components, and scanning electron microscopy was used to explore the impact of different drying methods by its surface structure. The results showed that the content of volatile/semi-volatile substances in dried sweet potato solid flavor from high to low was vacuum drying, microwave vacuum drying, infrared drying and freeze drying, and the highest content was 128.87 μg/g, the main flavor substances include octyl p-methoxycinnamate, palmitoleic acid, geranyl linalool, 5-hydroxymethylfurfural, (9Z)-octadec-9,17-dialdehyde. Compared with the other three drying methods, the surface structure of vacuum dried solid spice had more water evaporation channels and holes, and the structural density was moderate, which had a positive impact on the adsorption capacity and volatile flavor of solid spice. In conclusion, vacuum drying was applicable to the drying and preparation of sweet potato solid spice, which laid a theoretical foundation for the development and application of sweet potato solid spice.

In order to investigate the effect of a high dose of pterostilbene (PTE) on the properties of nanoemulsion, a nanoemulsion delivery system enriched with a high dose of PTE was constructed, and the effect of PTE on the particle size and rheological properties of the emulsion system under different conditions (including pH, salt ion concentration, repeated freeze-thawing, freeze-drying and centrifugation) was investigated. The results showed that a high dose of PTE (2%, w/v) decreased the particle size, increased the absolute value of ζ-potential, the viscosity of the emulsions and the retention rate of the emulsions by centrifugation at 2000~8000 r/min. The high dose of PTE also improved the stability of the nanoemulsion under different pH, low salt ion concentration and freeze-drying treatment conditions. In conclusion, the nanoemulsion not only had a unidirectional effect on the loading of active substance such as PTE, but also the PTE itself affected the nanoemulsion construction and stability. This research wouldprovide a theoretical basis for expanding the application of nanoemulsion loaded with active substances.

In this paper, hemp protein isolate (HPI) of four different varieties was extracted by alkali dissolution and acid precipitation. The molecular weight of HPI was determined and its structures were characterized by circular dichroism, free sulfhydryl and disulfide bond content and surface hydrophobicity. Finally, its functional properties were determined and the correlation analysis between functional properties and spatial structure was conducted. The results showed that HPI was mainly composed of edestin (~50 kDa) and albumin (10~15 kDa), and the former had two subunits. Random coil accounted for about 50% of the secondary structure. The content of disulfide bond in HPI from Dongbei was (5.20±0.32) μmol/g which means a more stable structure, and the content of free sulfhydryl groups HPI from Shanxi was (15.18±0.32) μmol/g that means it was easier to form aggregates. At pH4~6, the solubility of HPI was only 4.85%~31.48%. The water holding capacity and oil holding capacity of HPI were 3.26~4.24 and 4.36~6.03 g/g, respectively, superior to most plant proteins. Compared with other plant proteins, HPI had poor emulsifying and foaming capacity. Alpha-helix and surface hydrophobicity were significantly positive in correlation with emulsifying ability (r=0.70, 0.65, P<0.05). There was highly significant positive correlation between emulsifying stability and random coil (r=0.74, P<0.01), and distinct negative correlation between emulsifying stability and disulfide bond (r=−0.72, P<0.01). Overall, the functional properties and spatial structure of different varieties of HPI were quite different. The research results could provide a theoretical basis for the intensive processing of HPI and its application in different foods and formulas.

In this paper, the texture characteristics, stress relaxation and gluten strength of rice flour mixed flour dough were analyzed by texture analyzer and electronic gluten analyzer Glugraph-E. From the point of view of mechanics, the effects of different kinds of rice flour on the gluten of high gluten wheat flour were studied. The results showed that the effects of different varieties of rice flour on the texture characteristics of mixed flour dough were different. The hardness of LD5 (Longdao 5) and LD19 (Longdao 19) of rice high gluten wheat mixed dough increased with the increasing of rice flour addition. In terms of elasticity, when the amount of rice flour added was 40%, LD23 (Longdao 23) showed an obvious upward trend, LD5 decreased significantly, and other varieties had little change. When the 40% rice flour was added, the cohesiveness and adhesiveness of rice flour decreased significantly except LD5 and LJ46 (Longjing 46). When the amount of rice flour was 0%~40%, the rice resilience of all varieties decreased. In terms of stress relaxation, when the amount of rice flour was increased to 40%, the stress relaxation time of LD5, LD20 (Longdao 20) and LD25 (Longdao 25) was longer, which meant that there was large polymer formation in the dough and the dough tended to be rigid. The tensile value and rebound value measured by the gluten meter showed a downward trend for all rice varieties, and the dough elasticity and strength increased. This research would lay a good foundation for further development of rice flour mixed products.

In this study, the squid surimi gel was prepared by sodium citrate (SC) and sodium tartrate (ST) which substituted of sodium chloride (NaCl) in different proportions and the effect of organic salts on the properties changes of squid surimi gel was investigated through rheological properties, physicochemical properties and protein characteristics. From the results, the gel prepared by addition of organic salt and NaCl by the ratio of 2:1 significantly improved (P<0.05) the gel strength, hardness, and water holding capacity compared to other groups. Meanwhile, the elasticity and cohesiveness of surimi gel were consistent with the change trend of surimi gel strength. The mixed addition of organic salts and NaCl inhibited the generation of hydrophobic interactions, and the inhibition effect reached the minimum value of 0.59 g/L (SC) and 0.43 g/L (ST) when the ratio was 1:1. The results of rheological properties demonstrated that the addition of organic salts significantly shortened (40~57 °C to 40~52 °C) the gel degradation due to endogenous proteases during heat process of squid surimi. The secondary structure results showed that the content of α-helix and β-sheet increased when organic salts were added with NaCl, and the relative content of β-turn was significantly (P<0.05) higher than other groups by the ratio of 1:1. The low-field NMR results showed that when the ratio of organic salt and NaCl was 2:1, the gel contained more immobilized water and less free water than the other groups. All results showed that addition of organic salt and NaCl at ratio of 2:1 could keep the high gel quality of squid and provided the scientific basis to prepare the squid products by using organic salts.

Combined with the effect of pH on the ζ-potential and contact angle of carboxymethyl nanocellulose (CMCN), low oil phase (20%) Pickering emulsion gels were constructed with CMCN solution as the continuous phase and corn oil as the dispersant phase. The types, microstructure, rheological properties, and stability of CMCN-stabilized Pickering emulsion gels under different conditions were studied, respectively. The results showed that the ζ-potential of CMCN decreased from −2 mV to −67 mV when pH2 to pH9, the absolute value of the ζ-potential was relatively large at pH4 and the contact angle was closest to 90°. Therefore, CMCN at pH4 was more suitable for stabilizing low-oil phase Pickering emulsion gels. Fluorescence microscopy and rheological results showed that the CMCN-stabilized Pickering emulsion gels were O/W type, and the elastic structure (G'>G'') was formed at low oil concentration, which was pseudoplastic fluid. The low oil phase Pickering emulsion gels remained stable after 120 days of storage. The emulsion gels stabilized by CMCN at a concentration above 1.3% at 85 ℃ and above pH4 had no delamination and small droplet size change, which proved that the emulsion gels had excellent pH and thermal stability. The low oil phase Pickering emulsion gels prepared in this study would provide a new idea for the development of new green food, which was expected to solve the problem that high oil emulsion gels were not conducive to health.

To investigate the effect of K⁺ on the properties and mechanism of the composite gel system consisting of tamarind gum and κ-carrageenan, four methods including rheology, texture analysis, microstructure, and infrared spectroscopy were used to investigate the properties and structure of the composite gel with different K⁺ additions. The rheological results showed that the addition of K⁺ increased the modulus of the gel system and decreased the compliance and total deformation. When the addition of K⁺ increased to 15 mmol/L, the apparent viscosity reached its highest value of 2690 Pa·s. The results of texture analysis revealed that the strength and hardness of the gel system increased with the addition of K⁺, but its elasticity and cohesiveness decreased relatively. Infrared spectroscopy and microstructure demonstrated that K⁺ could promote the interaction between tamarind gum and κ-carrageenan, the gel pores tend to be dense and uniform, and the inter-pore walls were most regular and strong at the K⁺ addition of 15 mmol/L. The results showed that the addition of K⁺ could make the gel system exhibit better viscoelasticity and anti-deformation, and make the network structure more compact, which would provide a theoretical reference for the application of tamarind gum and κ-carrageenan in compounding.

To promote the deep processing of zucchini, heteropolymeric pectin fractions from zucchini was analyzed and their hypoglycemic activity was explored. Combining acid and base treatment, two pectin fractions were isolated, namely zucchini acid-extracted pectin (ZPA) and zucchini alkali-extracted pectin (ZPB). The yield, composition, and structural properties of two fractions were analyzed. Moreover, high-fat diet induced bumblebee diabetic model was established to explore the hypoglycemic activity of zucchini pectin. Results showed that the yield of ZPB was 2.45 times higher than that of ZPA. ZPA had an averaged molecular weight of 70297 Da and polydispersity index of 1.149, while ZPB had an averaged molecular weight of 126170 Da and polydispersity index of 1.677, indicating the more complex components of ZPB. Monosaccharides including arabinose, galactose, galacturonic acid, glucuronic acid, rhamnose, and mannose were found in both ZPA and ZPB, while glucose and ribose were only present in ZPA. It indicated that ZPA and ZPB were heteropolymeric pectins containing RG-I structure. ZPA had less but longer RG-I side chain, whereas ZPB had more and shorter RG-I side chain. Based on bumblebee diabetic model, ZPA and ZPB were found to significantly lower the blood glucose and trehalose level, indicating that zucchini pectin had potential hypoglycemic activity.

In order to evaluate the quality characteristics of red swamp crayfish (Procambarus clarkii) cultured under different aquaculture modes, the crayfish selected under integrated rice-crayfish culture, pond culture, lotus-crayfish culture and wild mode in Hubei province were analysised. The color, muscle texture properties, general nutritional composition, amino acid composition and content were compared. The results showed that the muscle of crayfish produced under four aquaculture modes in Hubei province was high quality protein. Brightness of shrimps, hardness, springiness, resilience and tenderness of the muscle under integrated rice-crayfish culture mode were significantly higher than those cultured under other three modes (P<0.05). The content of Histidine (His), total amino acid and total flavor amino acid of muscle under integrated rice-crayfish culture mode were significantly higher than other three modes (P<0.05). The cooking loss rate of the muscle under integrated rice-crayfish culture mode was significantly lower than pond culture mode and integrated lotus-crayfish culture mode (P<0.05). In conclusion, the crayfish selected under integrated rice-crayfish culture had high edible value, with good chewiness, low cooking loss rate, high content of total amino acid and total flavor amino acid.

In order to make full use of jujube resources and further explore the processing and utilization value of jujube fruit, the changes of jujube nutrition, color and quality indexes after natural drying, hot air drying and vacuum freeze-drying in different harvesting stages were compared and analyzed using mu-jujube fruit as the test material. The results showed that the contents of V_C, crude fiber, flavonoids and triterpenoids of white ripe dates were higher than those of semi-red dates, and those of semi-red dates were higher than those of all-red dates under the same drying methods. The contents of soluble sugars and polysaccharides of white ripe dates were significantly (P<0.05) lower than those of semi-red dates and the semi-red dates were significantly (P<0.05) lower than those all-red dates. Except for soluble sugars, all three harvesting stages of jujube had the highest content of functional nutrients after vacuum freeze-drying, but the content of crude fiber, flavonoids and triterpenoids after natural drying or hot air drying were higher at the white ripening stage and the semi-red stage than that of all-red stage of jujube fruit after vacuum freeze-drying. Flesh color of jujube during three harvest stages were green and white. The jujube texture at white ripe period was relatively hard, there was no significant difference between half red period and full red period (P>0.05). The original color, quality and texture of jujube were kept by vacuum freeze drying, while the flesh of white ripe period and half red stage jujube turned green to red, and the color difference and hardness increased after natural drying and hot air drying, which were close to or even higher than that of full red stage jujube. It could be concluded that the early harvested white and semi-red jujube fruit had better processing characteristics, and vacuum freeze-drying was the best drying method for high-value drying process. The results would provide a theoretical basis for early harvesting and processing of jujube fruit.

In order to promote the process of sulfur reduction and quality enhancement of pear wine and promote the application of natural antioxidants in pear wine, Dihydromyricetin (DMY) was used alone or in combination with SO₂ to be an alternative for sulfur dioxide in Korla fragrant pear wine fermentation. The free radical scavenging rate, total phenol contents, total flavonoid contents, wine color and volatile flavour components of the pear wine were measured, and the effects of DMY on antioxidant activity and flavor substances of pear wine were studied. The results showed that there was no significant difference in the basic physical and chemical indexes of pear wine among all groups (P>0.05), and the fermentation could be completed normally. In the H4 group, antioxidant activity were significantly higher than the control and other groups, the radical clearance rate of DPPH and ABTS⁺ was 70.08% and 95.89% respectively. The use of DMY alone or in combination with SO₂ could promote the production of total phenols and total flavonoids (P<0.05). In addition, DMY had a great influence on the volatile flavor compounds of pear wine, and the higher concentration of DMY was more beneficial to the formation of the main aroma compounds. The combined use of DMY and SO₂ could also increased the variety and total amount of volatile compounds. Among them, 24 species of volatile flavour components were detected in H3 group, and the total content was 11846.14 μg/L. Compared with the CK group, the contents of ethyl acetate and ethyl octanoate increased by 107.61, 420.27 μg/L, respectively. Generally speaking, the H3 group with relatively high content of total phenols and strong aroma component, showed strong stablility and its sensory evaluation score was as high as 85.7. The mixed use of DMY and SO₂ has the best comprehensive effect in inhibiting browning and promoting total phenol. Proper amount of DMY could increase and improve the aroma components of fragrant pear wine and improve its quality.

In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products. Lactobacillus fermentum RA₃ and Lactobacillus plantarum RC₄ were inoculated into duck fermented sausage with single or compound strains, and compared with the natural fermentation group, the nitrite, biogenic amines and other physicochemical indexes of the sausage were determined. The results showed that during the processing and storage of sausage, the total number of bacterial colony and the content of biogenic amines in the experimental group increased first and then decreased. While the content of volatile basic nitrogen (TVB-N) and biogenic amine in natural group increased gradually. The content of nitrite showed a downward trend. In addition, the pH, TVB-N and nitrite content were always lower than those in the natural group. On the 28th day, the nitrite content of the RF group was 1.33 mg/kg lower than that of the natural group. From the day 21 to 28, the total number of colonies in the experimental group was significantly lower than that in natural group (P<0.05). In conclusion, inoculating starter could effectively reduce the total number of colonies to a certain extent, while the formation of nitrite and biogenic amines was significantly inhibited (P<0.05), thereby improving the safety of sausage.

Objective: To study enzymatic properties of intracellular maltogenic amylase (BMAL) in Bacillus sp. B110, purification, gene cloning, heterologous expression and purification were performed. It laid a foundation for later research on the development of new starch processing enzymes. Method: The full-length of BMAL gene was amplified by PCR and over-expressed and heterologous expressed in Escherichia coli. The recombinant enzyme was purified with nickel affinity chromatography (Ni²⁺-NTA), and its enzymatic characteristic were determined. The amino acid sequence of BMAL was analyzed by sequence analysis tools BioEdit and MEGA tools, and the three-dimensional model was predicted by alpha fold2. Results: The nucleotide sequence analysis revealed an open reading frame (ORF) of 1770 bp encoded a putative protein of 589 aa residues. The recombinant enzyme was purified with nickel affinity chromatography (Ni²⁺-NTA). SDS-PAGE analysis of the purified enzyme revealed that the molecular mass of BMAL was 63 kDa. The primary structure of BMAL was similar to those of MAases from B. subtilis 168 and B. subtilis SUH4-2, such as possession of an extra domain at its N-terminal and had a catalytic triad Asp328-Glu357-Asp424. The purified recombinant enzyme rBMAL had an optimum temperature of 45 ℃ and an optimum pH around 6.0. The rBMAL retained about 60% activity after 7 h of incubation at below 30 ℃, but it lost 98% of the original activity after 2 h of incubation at 60 ℃. These results revealed that the rBMAL was inthermostability. The activity of rBMAL was stable in pH7.0~9.5 at 4 ℃ for 12 h. In the presence of 1 mmol/L metal ion Mg²⁺, the activity of rBMAL increased by 36%, while 1 mmol/L Ni²⁺, Fe³⁺, Co²⁺, Cu²⁺, Zn²⁺, Al³⁺, Ca²⁺ inhibited the activity of rBMAL, which decreased by 85%~48%. The recombinant enzyme activity was inhibited by methanol, acetone, ethanol, acetonitrile, EDTA and SDS, and the enzyme activity was decreased to 32.3%~64.8%. Conclusion: The intracellular maltose amylase BMAL from Bacillus sp. B110 had high catalytic capacity and pH stability, which had potential application in bread baking industry.

Objective: To explore the regulating function of the dietary fiber of Agaricus bisporus and the powder of Agaricus bisporus on the human gut microbiota. Methods: Dietary fiber of Agaricus bisporus were extracted by water extraction and alcohol precipitation for human gut microbial fermentation in vitro. The pH, gas production and short-chain fatty acid contents of metabolites were determined. The V4 region of fecal microorganisms was enriched and sequenced by IlluminaPE250 sequencing platform. Results: Taking fructo-oligosaccharide as the positive control group and without dietary fiber as the blank control group, during the in vitro fermentation process, with the increase of time, the pH value of the Agaricus bisporus dietary fiber group decreased from 6.93 to 4.48, and the pH value of the powder of Agaricus bisporus decreased from 6.93 to 4.86. With the increasing of time, compared with the blank group, the gas production of the Agaricus bisporus dietary fiber group and the powder of Agaricus bisporus group increased by 3.4 and 1.9 mL. After 24 hours of in vitro fermentation, it was found that compared with the positive control group, the richness and diversity of the human gut microbiota in the Agaricus bisporus dietary fiber group and the powder of Agaricus bisporus group were relatively higher. Compared with the blank group, dietary fiber of Agaricus bisporus group was more conducive to the production of acetic acid (34.3 mmol/L) and propionic acid (7.6 mmol/L) by human gut microbiota and promoted the growth of beneficial bacteria of Bifidobacterium. The powder of Agaricus bisporus group was more conducive to producing acetic acid (39.4 mmol/L) and promoting the growth of Enterobacter. Compared with the positive control group, the production of propionic acid in the Agaricus bisporus dietary fiber group and the powder of Agaricus bisporus group was relatively higher. Conclusion: Both the dietary fiber of the Agaricus bisporus and the powder of Agaricus bisporus could be effectively utilized by the human gut microbiota to produce short-chain fatty acids and increase the relative abundance of beneficial bacteria. Compared with blank group, dietary fiber of Agaricus bisporus added in experimental group had the best results, which had an effective prebiotic regulation function on human gut microbiota.

The biofilm produced by 26 strains of Vibrio vulnificus (Vv) and the factors affecting biofilm formation were studied to provide theoretical basis for effective control of biofilm formation by Vv. In this study, Congo red plate method, improved test tube method and improved microplate method were used to analyze the ability of 25 isolated Vv strains and 1 standard strain to form biofilm, and one strain with the strongest ability to produce biofilm was selected from them. The effects of different initial bacterial concentration, temperature, culture time, pH, NaCl concentration, metal cations and contact materials on the formation of biofilm were investigated. The results showed that 25 strains (96.15%) had biofilm forming ability among the selected strains and VvK had the strongest ability to produce biofilm. At 25 ℃, the initial bacterial concentration was 10⁸ CFU/mL, 3% NaCl and pH8~9 for 24 h, the biofilm quantity was the largest. However, the formation of biofilm was inhibited by certain concentration of metal cations (Cu²⁺, Mn²⁺, Ca²⁺, Mg²⁺) definitely, and the inhibition ability of above cations decreases in turn. When VvK contacted hydrophilic surfaces (stainless steel and glass), the amount of biofilm formation was significantly higher than hydrophobic surfaces (polystyrene), and the amount of biofilm formation on stainless steel was the largest. The biofilm forming ability of different Vv was quite different, and had specific rules under different cultivation conditions, which should be paid more attention.

In this study, Illumina MiSeq sequencing technology was used to analyze the bacterial community structure of Zha-Chili from Xingshan and Baojing. The α-diversity analysis showed that the community diversity and abundance of Zha-Chili in Xingshan were significantly lower than those in Baojing (P<0.05). Lactobacillus belonging to the Firmicutes was the main bacteria in the two places, the abundance of which was 50.24% in Xingshan and 88.26% in Baojing. β diversity analysis found that the bacterial community structure of Xingshan and Baojing Zha-Chili was significantly different on the whole (P<0.01) and 11 biomarkers were identified, among which Lactobacillus and Chishuiella were the most influential ones. Phenotypes prediction showed that bacterial groups of Zha-Chili of Xingshan were significantly expressed in movable elements, biofilm formation, gram negative, pathogenic potential and tolerance to oxidative stress, while the bacteria in Baojing Zha-Chili were significantly expressed in gram-positive.

In order to improve flavor and taste and enhance the nutritional value of cider, apple and Lycium barbarum were used as the main raw materials to develop a compound wine. The quality of the wine was analyzed by sensory evaluation, Alcohol and polyphenols. The fermentation ability of Saccharomyces cerevisiae (LA AROM, LA BAYANUS, LA CEREVISIAE, EXECLLENCE XR) were investigated. Optimization of fermentation technology of the wine by single factor experiments and orthogonal experiments. The aroma substances in the wine were analyzed by HS-SPME-GC-MS. The results showed that The fermentation speed of LA BAYANUS was the fastest, and the wine clear and bright, fruity and harmonious. The optimum conditions were determined as follows: The proportion was 4:1, the soluble solids were 10°Brix, initial inoculation of 3%, the sequential fermentation was carried out at 20 ℃, for 6 d. The alcohol content of wine reached 5.7%vol and the soluble solids were 6°Brix, the reducing sugar content was 2.15 g/L and the sensory score was 89.6. A total of 32 aroma substances were detected in the wine by HS-SPME-GC-MS, including ethyl acetate (17.38%), ethyl octanoate (1.74%), ethyl decanoate (2.27%), phenylethyl alcohol (28.2%), p-hydroxyphenylethyl alcohol (12.61%) and isoamyl alcohol (9.49%). This aroma components could increase the flavor of wine. The fermentation technology of wine was optimized and increase the quality. It would provide a theoretical basis for the development of fruit wine.

To reduce the ash content of bone collagen peptide and improve the quality of bone collagen peptide products. In this paper, the method of nanofiltration desalination was used to remove ash. The process parameters for nanofiltration desalination of bone collagen peptides were optimized through design response tests. The changes in physical and chemical indicators, amino acid content, molecular weight distribution, content of various elements, and sensory scores of samples treated with nanofiltration membranes were analyzed. Results showed that, the optimal desalination process conditions were sample concentration of 5%, cycle times of 7 times and pressure of 0.5 MPa. Under this condition, the desalination rate was 65.89%±1.25%. After nanofiltration membrane treatment, the quality of the sample was significantly improved, but the amino acid content did not change much. Through the measurement of molecular weight distribution, it was found that nanofiltration desalination had little impact on the change of molecular weight distribution, the components with molecular weight less than 3000 Da accounted for 97%, which was in line with the provisions of the national food safety standard GB 31645-2018 bone collagen peptides. ICP-MS was used to analyze the changes in the content of various elements before and after desalination, and it was found that the content of various elements in the sample decreased to varying degrees, the content of Na, K, P, Mg, Ca decreased significantly (P<0.05). Through sensory evaluation, it was found that the color of the samples did not change while the clarity increased, the saltiness decreased significantly, the overall acceptability increased. This study would provide technical support for the production of high-quality bone collagen peptide products.

The skin of Takifugu obscurus is high in collagen. There is a growing trend to study the preparation method and functional properties of fish skin collagen due to the additive values. This research aimed to optimize the collagen extraction processing from the skin of dark-striped pufferfish including the effects of pepsin enzyme addition, enzymatic hydrolysis time, ultrasonic power and ultrasonic time. The dextran gel column chromatography method was used to separate and identify the extracted and salt-desorized collagen. The inhibitory activity of extracted collagen on tyrosinase and hyaluronase was studied. Results showed that, the best extraction rate of collagen was 71.6%±2.7% at pepsin 4.2%, enzymatic hydrolysis time 38 h, ultrasonic power 320 W, and the ultrasonic time 9 mins. The inhibition rate of tyrosinase and hyaluronidase was 85% and 90% respectively, at concentration of Takifugu obscurus skin collagen was 0.8 mg/mL and the pH was 5.5, which performed better than the commercial fish skin collagen. This study indicated that the skin collagen of Takifugu obscurus had the great potential in whitening and anti-inflammatory application, which could be further applied in the field of cosmetics.

To study the decolorization and deproteinization conditions of Balanophora japonica polysaccharide by hydrogen peroxide and Sevag method, and to optimize the process. Based on single factor experiments, the response surface methodology was used to design a three factor and three level experiments to optimize the decolorization conditions of Balanophora japonica polysaccharides using the decolorization rate of polysaccharides as an index. Using protein removal rate and polysaccharide retention rate as indicators, a response surface experiment was designed at the factor level of Sevag reagent ratio (chloroform:n-butanol), sample solution: Sevag reagent and oscillation time to obtain the optimal process conditions. Results showed that, under the condition of pH8, the optimal decolorization process was as follows: The dosage of hydrogen peroxide was 20%, the decolorization time was 46 min, and the decolorization temperature was 60 ℃. Under this condition, the decolorization rate of polysaccharides was 84.21%. The optimal deproteinization conditions were chloroform:n-butanol 5:1, sample solution:Sevag reagent 4:1, and shock time 15 min, under this condition, the polysaccharide retention rate was 81.03%, and the protein removal rate was 40.44%. The decolorization and deproteinization of Balanophora japonica polysaccharide by hydrogen peroxide and Sevag method was stable, feasible and simple, and would be suitable for decolorization and deproteinization of Balanophora japonica polysaccharide.

In order to enrich the local flavor condiments of Guizhou and improve the comprehensive utilization value of Lentinus edodes, the L.edodes chutney with national flavor was developed. In this study, the formula of L.edodes and pickling pepper produced in Guizhou Province was optimized by using fuzzy comprehensive evaluation method and orthogonal test. The sensory quality, physicochemical and microbial indicators were analyzed. The results showed that 53% L.edodes, 15.1% pickling pepper, 0.7% salt and 0.7% white sugar under the basic formula (15.1% Ciba chili, 7.5% tomato paste, 3.8% broad bean paste, 0.7% monosodium glutamate, 1.4% sesame, 1.4% cooking wine and 90 g edible oil), the sensory score of the product was 86.7±2.36. The product brightness value (L^*), redness value (a^*) and yellowness value (b^*) were 33.62, 14.76 and 13.01, respectively. And the hardness, chewiness, elasticity of the extrusion restoring force reached 969.04, 636.87, 0.87, 0.32 g. The moisture and microbial indicators of this product meet the safety limits of this product, and the amino acid nitrogen, protein and carbohydrates were 7.95, 5.21 g/100 g and 346.61 mg/g, respectively. The results of gas chromatography-mass spectrometry analysis showed that the main flavor substances in the L.edodes chutney were alcohols, alkenes and ketones formed during the frying process of pickling pepper. This study would provide a theoretical basis for the deep processing of L.edodes and other edible mushrooms combined with local flavor condiments.

The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated. Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork marinade by single factor, principal component analysis and Box-Benhnken response surface design. Results showed that, in the single factor experiments, the tea polyphenols had no significant effect on the sensory score of roast meat. With the increase of soy protein isolate, garlic and rapeseed oil, the sensory score increased first and then decreased, and reached the highest when they were 2%, 5% and 12% respectively. The effect of soybean protein isolate and tea polyphenols on improving fat oxidation was better than those of garlic and rapeseed oil. Tea polyphenols and rapeseed oil can improve the L^* value of roast pork. The optimal dosage of each additive was 4.8% of garlic, 2.0% of soybean protein isolate, 12.0% of rapeseed oil and 0.03% of tea polyphenols, respectively. The standardized comprehensive score was 0.95, which was basically consistent with the predicted value of 0.98. The formula optimized by principal component analysis and response surface design would have a certain guiding significance for practical production.

Herein, walnut without pellicle was utilized as the raw material for the production of fermented walnut milk. The factors affecting quality of fermented walnut milk were investigated. The formulation of stabilizer in fermented walnut milk was optimized by a single factor experiment and orthogonal test with the amount of carboxymethylcellulose sodium (CMC-Na), pectin and gellan gum as investigation factors. The stability index and sensory score were used as evaluation indices. Gas chromatography-mass spectrometry (GC-MS) combined with headspace solid-phase microextraction (HS-SPME) was used to characterize the volatile profile of walnut milk before and after fermentation. The results showed that the optimal formulation was 2.5‰ CMC-Na, 1.1‰ pectin and 0.3‰ gellan gum. Under these conditions, the walnut milk exhibited good stability and sour-sweet and delicious taste with the stability index 1.1 and sensory score 94.5. There was a great variability in aldehydes, ketones and alcohols and the aroma quality of walnut milk was significantly improved.

The arabinoxylan was extracted from the vinegar residues by alkaline extraction. Single-factor experiments were carried out on the concentration of NaOH (containing 0.88% H₂O₂), extraction temperature, solid-liquid ratio, and extraction time, and the four parameter levels with the highest extraction rate of arabinoxylan were found. On this basis, the response surface method was used to optimize. The monosaccharide composition and molecular weight of the optimized polysaccharides were analyzed and their effects on the quality of steamed bread were studied. The results showed that the optimal experimental conditions for alkaline extraction of arabinoxylan were as follows: NaOH (containing 0.88% H₂O₂) concentration 0.92 mol/L, extraction temperature 75 ℃, solid-liquid ratio 1:35 g/mL, extraction time 1.5 h, the yield of arabinoxylan was 8.75%. The main monosaccharides extracted by this experiment were as follow: Arabinose, galactose, glucose, xylose, galacturonic acid, glucuronic acid with ration of 38.9%, 1.32%, 2.37%, 55.84%, 0.66%, 0.91%. The dispersion coefficient of the arabinoxylan extracted by this method was 2.45, average molecular weight was 245997, indicating arabinoxylan was a homogeneous polysaccharide. Additional, adding an appropriate amount of vinegar AX to the flour could reduce the hardness and viscosity of the steamed bread, improve the texture characteristics of the steamed bread, and improve the quality of the steamed bread. The arabinoxylan obtained in this study had good functional characteristics, which also provided data and theoretical support for the utilization of vinegar residues.

The optimized conditions of ultrasound-assisted enzyme modification and the effects of modification on the emulsification properties of Chlorella protein were investigated in this paper. The ultrasonic time, ultrasonic power, enzyme addition and enzyme reaction time were selected as the investigating factors. The analytic hierarchy process (AHP) was used to weight the emulsification activity, emulsification stability and creaming index, and the comprehensive weighted score was used as the response value. A four-factor, three-level response surface method was used to investigate the optimal modification conditions for the emulsification properties of ultrasound-assisted enzyme-modified Chlorella protein. The results showed that the optimal modification conditions were as follows: Ultrasonic time 31 min, ultrasonic power 209 W, enzyme addition 3.1% and enzyme reaction time 3 h. Under the optimized conditions, the best score of emulsification performance was 98.99, which was close to the predicted value. Compared with the original protein, the solubility and foaming ability of modified Chlorella protein increased by 68.30% and 49.44%, respectively. However, the modification of water-holding and oil-holding properties showed no significant effect. In summary, this study could provide certain theoretical basis for the application of Chlorella protein in food emulsification systems.

The aim of the article was to optimize the processing technology of potato flour noodles. High gluten wheat flour and potato powder were used as the main raw materials. The single factor experiment, orthogonal design experiment and entropy weight methods were adopted to explore the effect of soybean protein isolate, transglutaminase and guar gum on potato noodle. The results showed that the cooking characteristics and sensory quality of 38% potato noodle were improved by the three modifiers. The order of the factors affecting the sensory quality of potato noodle from big to small was soybean protein isolate, guar gum, glutamine transaminase, respectively. The best formulation was obtained by combining range analysis and entropy weight method, which was 6% soy protein isolate, 0.9% guar gum and 1.5% transglutaminase. According to the above formula, the potato noodle had a comprehensive score of 0.2028, a sensory score of 84.83. The entropy weight method comprehensively was used to evaluate the general quality of dried noodles including sensory score, cooking loss rate, water absorption rate, hardness, elasticity and chewiness quality. It was found that the optimum drying temperature was 70 ℃, the sensory score was 84.67±0.40, cooking loss rate was 8.79%±0.03%, water absorption was 140.33%±1.52%, hardness was (4.29±0.11) N and the cooked breaking rate was 0%. Single factor, orthogonal design experiment combined with entropy weight method could comprehensively evaluate the quality of potato noodle, and the comprehensive quality of potato noodle was higher under this technological condition.

To develop functional seabuckthorn lyophilized effervescent tablets, in this study, the appearance, taste and disintegration time were taken as the inspection indicators, the best preparation process was determined through fuzzy mathematics combined with response surface optimization test, and the quality of the effervescent tablets was analyzed. The results showed that the optimum formula was as follows: The additive amount of seabuckthorn lyophilized powder was 40.00%, the acid base ratio of disintegrant was 1:1.28, the additive amount of disintegrant was 41.89%, and the amount of sodium carboxymethyl cellulose (CMC-Na) was 3%. Under the best process conditions, the effervescent tablets have smooth surface, good taste and unique aroma of seabuckthorn, reaching a comprehensive score of 79.80±1.20. The effervescent tablets contained 5.85 mg/g of vitamin C and 5.26 mg/g of flavonoids, and the scavenging rates of DPPH free radicals and hydroxyl free radicals were 56.8% and 54.9%, respectively. This study enhanced the added value of seabuckthorn, and provided a theoretical basis for the development of seabuckthorn functional products.

In order to optimize the pitaya heat pump drying process and improve the quality of dried products, the effects of drying temperature, slice thickness and relative humidity on heat pump drying characteristics and the volume ratio of pitaya were studied. The optimal shrinkage dynamic model was determined to predict the volume variation law under different heat pump drying conditions. The results demonstrated that the drying rate increased with the increase of drying temperature, the decrease of slice thickness and relative humidity. The drying temperature had the greatest effect on it while the slice thickness had the least. The volume ratio decreased with the increase of drying temperature and the decrease of slice thickness and relative humidity. Comparing and analyzing the five thin-layer drying models, the Quadratic model was determined as the most accurate to describe the volume ratio law in the pitaya heat pump drying process. The average error of the calculated value was 5.01% compared with the test value. Under the heat pump drying conditions described in this paper, the contraction activation energy of the pitaya was calculated to be 27.185 kJ/mol by Arrhenius equation. Based on the volume shrinkage model, the process parameters of heat pump drying could be optimized and the dry products with more appropriate volume could be obtained. This study could provide technical support for the volume shrinkage law of pitaya in the heat pump drying process.

In order to investigate the migration mechanism of thyme essential oil components thymol, linalool and caryophyllene from chitosan films, the physical, antimicrobial, migration characteristics and chemical structure of chitosan composite films were evaluated. The results showed that thyme essential oil, thymol and caryophyllene improved the water resistance ability of chitosan film, among which the water vapor permeability of caryophyllene decreased by 15.04% compared with the control. Moreover, thymol and caryophyllene also decreased the swelling degree (decreased by 24.31% and 11.64%) and elongation at break (decreased by 13.46% and 27.88%) of composite films. However, the antibacterial properties of chitosan films were significantly (P<0.05) improved with the addition of active components, particularly with thyme essential oil. All essential oil components increased the endothermic peak temperature and improved the thermal stability of chitosan films. In comparison, the migration rate of essential oil components from composite film was faster in distilled water than that in 95% ethanol. The migration rate of thymol was the fastest, followed by essential oil and caryophyllene, and linalool had the least migration. FTIR showed strong hydrogen bond interaction between chitosan and thyme essential oil, thymol and caryophyllene. The study could provide a reference for further exploring the performance and structural differences of chitosan essential oil composite film.

Tea polyphenol, a vital indicator used for the detection of tea quality, is of great significance to quickly detect the tea polyphenol content via near infrared spectroscopy. In this paper, the near infrared spectroscopy in combination with partial least squares (PLS) was adopted to establish the rapid analysis models by near infrared for tea polyphenol content of powdered and complete tea samples respectively, using 144 black tea samples as the study objects, revealing that the prediction model established by SNV+first derivative+Savitzky-Golay smoothing combined with PLS had the optimal effect in the results. The correlation coefficient (r) was 0.9990 and the root mean square error of calibration (RMSEC) was 0.165% of the training set, while the r was 0.9243 and the root mean square error of prediction (RMSEP) was 0.972% of the prediction set in powered tea samples. At the same time, the r was 0.9967 and the RMSEC was 0.310% of the training set, while the r was 0.9541 and the RMSEP was 0.870% of the prediction set in complete tea samples. The results showed that the PLS model for complete tea samples was better than that for powdered tea. Therefore, rapid and nondestructive detection of tea polyphenols in black tea can be achieved by near infrared spectroscopy.

It is of great significance to study a rapid and accurate method for determining the digestion characteristics of japonica rice starch. Taking japonica rice starch as the research object and the determination results of AOAC method (AOAC Official Method 2002.02) as the standard, the test conditions of Englyst method were optimized to obtain a determination method, which was suitable for the digestion characteristics of japonica rice starch. The accuracy and precision of the determination results were analyzed. When the hydrolysis time was 270 min, the proportion of mixed enzymes was 10:1, the amount of mixed enzyme was AMY (3600 U)+AMG (360 U), the pH of mixed enzyme was 6.0, and the sample was not gelatinized, there was no significant difference between the RS content 2.13%±0.05% measured by the improved Englyst method and that 2.02%±0.06% measured by AOAC method. Compared with the AOAC method, the determination time was adjusted from 16 h of AOAC method to 270 min, the test time was greatly shortened. Compared with Englyst method, the improved method 2.13%±0.05% had good repeatability. Therefore, the improved Englyst method can quickly and accurately determine the digestion characteristics of japonica rice starch.

With the four different parts (plate tendon, sirloin beef the naked eye, and beef fillet) of raw cut steak as the research object, this paper made a comparative analysis of its conventional nutrients, volatile flavor substances, amino acids, the color L^* value, a^* value, b^* value, water retention, etc, investigated the differences of the different parts of the raw cut steak in nutrition characteristics, edible quality, and processing suitability. According to the results, among the conventional nutrients, the protein content of plate tendon was the highest, the fat content of sirloin beef was the highest, but with the lowest water content, while the fat content of beef fillet was the lowest but with the highest water content. A total of 100 kinds of volatile flavor substances had been detected in the four parts, and 50, 56, 48 and 40 kinds of volatile substances were detected in plate tendon, sirloin, naked eye and beef fillet, respectively. Among them, there were 9 kinds of volatile flavor substances shared by 4 parts of steak. Nonanal content ranked top in 4 parts of steak, which was one of the main flavor substances of raw cut steak. In the color difference, there were significant differences in L^*, a^* and b^* between beef fillet and the other three parts (P<0.05), with the lowest brightness and lighter color. The cooking loss rate of the four parts was small, without significant difference (P>0.05). Plate Tendon was suitable for cryopreservation because of its lowest thawing loss rate. Among the texture indexes, the hardness and chewiness of plate tendon were the highest, whereas the hardness and chewiness of naked eye were the lowest (P>0.05). The ratios of essential amino acid/total amino acid (EAA/TAA) to total amino acid (EAA/TAA) in 4 different parts of raw steak were 39.80%, 39.10%, 38.90% and 39.50%, respectively, which were all around 40%. The contents of glutamic acid, histidine and other umami amino acids in 4 different parts of raw cut steak were higher. Thus, the raw cut steak of four different parts belonged to high-quality protein.

Objective: To establish a method for rapid detection of biochemical components of green tea processing materials by hyperspectral technique. Methods: The hyperspectral camera was employed to capture real-time images of the tea raw materials during the processing procedure in order to collect the spectral data of the tea raw materials. The samples' moisture content, free amino acids, tea polyphenols, and caffeine content were all found. After spectral data preprocessing, three feature extraction methods, uninformative variable elimination (UVE), competitive adaptive reweighted sampling (CARS), and successive projections algorithm (SPA) and partial least-squares (PLS), support vector machine (SVM) and random forest (RF) were combined to predict the water content, free amino acids, polyphenols and caffeine content of tea raw materials. Result: The best combination models of water content, free amino acids, tea polyphenols and caffeine of tea raw materials were UVE-RF, CARS-SVM, UVE-SVM and UVE-PLS, with the coefficient of determination (R²) of 0.99, 0.92, 0.97 and 0.87, and the root mean square error of cross validation (RMSECV) of 0.7615%, 0.723 μg·g⁻¹, 0.3701% and 0.1197%, respectively, the relative percent difference (RPD) was 10.2093%, 25.446 μg·g⁻¹, 3.5851% and 2.5284%, respectively. Conclusion: High correlation, appropriate modeling error, outstanding model effect, and the ability to accurately identify the biochemical components of raw materials throughout processing are all characteristics of the model. This technique is not only quick and precise but also non-destructive. In the processing of tea, it is anticipated to be widely employed.

The position distribution of fatty acids in triglycerides from different parts of freshwater fish was investigated in this paper. The position distribution of fatty acids on triglycerides Sn-1,2,3 in four parts (head, tail, back, and viscera) from three freshwater fish species (grass, black, and crucian carp) was analyzed by gas chromatography after the solid phase extraction, enzymatic hydrolysis. The results showed that a total of 21 fatty acids were monitored on triglycerides of three freshwater fish species. The content of monounsaturated fatty acids (MUFAs) ranged from 29.58% to 49.48%, and MUFAs located in Sn-1,3 positions were significantly higher than those in the Sn-2 position in all samples (P<0.05), except for viscera of grass and black carp. The content of polyunsaturated fatty acids (PUFAs) varied from 17.51% to 46.55%, and PUFAs located in the Sn-2 position were significantly higher than those in Sn-1,3 positions in all samples (P<0.05), except for back and tail of grass carp and head and viscera of black carp. In the three kinds of fish, arachidonic acid (ARA) was evenly distributed in three positions of triglycerides. Eicosapentaenoic acid (EPA) was mainly distributed in the Sn-1,3 positions. In comparison, docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were distributed primarily in the Sn-2 position. It can conclude that the fatty acid composition in different parts of different freshwater fish species was various, and the distribution of the same fatty acids on triglycerides in the varied elements of freshwater fish species was also different.

To analyze the composition of volatile organic compounds in taro from different origins, and construct visual fingerprint of taro origins. The volatile components of taro from different origins were determined by gas chromatography-ion mobility spectrometry (GC-IMS), and principal component analysis (PCA) could quickly distinguish the differences of volatile components, further screened the different volatile compounds in taro samples. Results showed that, a total of 45 signal peaks were detected in taro from different origins, and 26 compounds were identified, including monomers and dimers of some compounds. Taro samples could be divided into three categories by PCA. Among them, the volatile substances of Jingjiang taro and Fenghua taro were similar, but they were significant different from Lipu taro and Shagou taro. Isopropanol, 2-methyl-butyl acetate and methyl octanoate were regarded as characteristic markers to distinguish different taro samples. This method was intuitive and rapid, and would provide a novel method and technical support for distinguishing local characteristic taro.

Based on the visible and near-infrared reflectance spectroscopy technique, stacked supervised autoencoders (SSAE) in deep learning were used to model the anthocyanin content of blueberry pomace. First, preprocessing and feature screening for spectral data were performed. With the minimum value of prediction set root mean square error (RMSEP) of the preset SSAE model as the standard, 178 characteristic wavelengths were selected. The absorbance of the selected characteristic wavelength was used as the input to the SSAE model. The anthocyanin content of blueberry pomace was used as the output. By exploring the activation parameters, node number, training times and learning rate of the SSAE model, the optimal parameters of SSAE were obtained, namely, the activation function of rule, the structure of 178-60-5-1, the training times of 70, and the learning rate of 0.01. The training set root mean square error (RMSEC), prediction set root mean square error (RMSEP), and prediction set correlation coefficient (Rp) were selected as the evaluation criteria. The RMSEC, RMSEP, and Rp of the established model were 1.0500, 0.3835, and 0.9042, respectively. Compared with the classic regression prediction model extreme learning machine (ELM), least squares support vector regression (LSSVR) and partial least squares regression (PLSR) algorithm, the prediction accuracy of the SSAE model was higher. Therefore, the combination of the SSAE model with visible and near-infrared reflectance spectroscopy proved to be effective in predicting anthocyanin content of blueberry pomace.

To satisfy the demands of rapid determination of amylose, amylopectin, protein, fat, and tannin contents in brewing sorghums, in this paper, 17 spectral data preprocessing methods and 4 wavelength band selection algorithms were used to establish the near infrared spectral analysis models for these indexes. The results showed that the best spectral preprocessing methods for each index were 1st der (1st)+multiplicative scatter correction (MSC)+Z-score standardization (ZS), vector normalization (VN)+mean centering (MC), standard normal variate transformation (SNV)+ZS, MSC, SNV+ZS, respectively. The best wavelength band selection algorithm for predicting amylose, amylopectin, protein, and tannin contents was monte-carlo uninformative variable elimination, and that of fat was competitive adaptive reweighted sampling. The R² in the optimal models for these 5 indexes of whole grain sorghums were 0.9560, 0.8765, 0.9069, 0.8658, 0.8841, and the RMSECV values were 1.3222, 2.3477, 0.3549, 0.2164, 0.1077, respectively. The validation results of external independent samples showed that the models had a high prediction accuracy. The NIR analysis model established in this study could provide a technical reference for the rapid detection of sorghums in the brewing industry.

Infant formula has widely used as infant food besides human milk. The aroma characteristics determine the sensory quality of this product and the purchase intention of consumers to a great extent. It was generally developed infant formula products into 1-stage (for babies at 0~6 months), 2-stage (6~12 months) and 3-stage (12~24 months). In this study, a combination of quantitative description analysis (QDA), gas chromatography olfactory mass spectrometry (GC-O-MS) and gas chromatography high-resolution mass spectrometry (GC-Orbitrap-MS) was used to study the aroma characteristics and the aroma compounds composition in infant formulas with three different stages. The results showed that, there were significant differences in the aroma profiles of different stages of milk powder. There was a significant difference (P<0.01) in 'milky', 'fishy', 'beany', 'over off-flavor', the four attributes, and a significant difference (P<0.05) in 'sweety' and 'cereal' the two attributes. A total of 24 key compounds were identified by GC-O-MS analysis, including 15 aldehydes, 4 ketones, 4 alcohols and 1 furan. 47 compounds including 18 aldehydes, 9 ketones and 6 alcohols were identified by using GC-Orbitrap-MS, covering all the 24 components identified by GC-O-MS. The contents of 41 out of the 47 compounds were significantly different among the three samples studied. This study would provide a basis for controlling and improving the sensory quality of infant formula.

To investigate the effect of Nisin on the storage of roasted shrimp with high water content at room temperature, different concentrations of Nisin (20, 60 and 100 mg/kg) were added to the rosted shrimp samples. Sensory evaluation combined with the total viable count (TVC), the Bacillus cereus count, the total volatile basic nitrogen (TVB-N) and the pH value were used as indicators, to evaluate the quality of rosted shrimp samples. The results showed that the sensory evaluation scores decreased during storage of samples, and the TVC, the Bacillus cereus count, the TVB-N and the pH value of the samples increased gradually. With the increase of added Nisin, the growth of the TVC, the Bacillus cereus count and the TVB-N slowed down. On the 6th day, the TVC of the control group reached the threshold specified in the Chinese industry standard "Seasoned roasted shrimp" (3×10⁴ CFU/g), while the shelf life of samples with 20, 60 and 100 mg/kg Nisin were extended to 8, 12 and 14 days, respectively. This study showed that Nisin had an inhibitory effect on the growth of microorganisms such as Bacillus cereus in the roasted shrimp with high water content, and it could effectively prolong the shelf life of the product.

In order to explore the effects of different amounts of mogroside (0%, 0.1%, 0.3%, 0.5%) on the quality and the storage stability of stewed pork belly. By measuring the sensory, texture, color of the stewed pork belly, as well as the pH value, TBARS value, total number of bacterial colonies and other indicators during storage, the analysis showed: When 0.3% mogroside was added, the stewed pork belly had the best taste, bright color, aroma and sweetness of Siraitia grosvenorii, and obvious effect of inhibiting fat oxidation (P<0.05). Compared with the blank group, when the stewed pork belly was stored for 12 days, the TBARS value of the samples added with 0.5% mogroside decreased by 47.10%, the total number of colonies decreased by 19.57%, the pH was relatively stable, and the L^* value and a^* value of the fat layer decreased slightly, and the b^* value did not change significantly. Correlation analysis showed that there was a significant (P<0.05) correlation between the TBARS value of pork belly stewed with mogroside and the index changes during storage, indicating that an appropriate amount of mogrosides could effectively improve the quality of stewed meat, improve meat elasticity, cohesion, etc. It could also inhibit fat oxidation and microbial growth, appropriately delay the storage period, and play the role of color protection, anti-oxidation, and antibacterial. It could be seen that mogroside as a natural non-sugar sweetener could improve the quality of meat products, and also had certain application prospects in the direction of natural antioxidants.

In order to explore the anti-aging effect and mechanism of recombinant recombinant human-derived collagen (RHC), the aging mouse model was constructed through 300 mg/kg D-galactose intraperitoneal injection, and different doses of RHC were used to study the changes of hyaluronic acid, collagen, lipofuscin, hydroxyproline content, antioxidant enzyme activity, key genes and protein expression related to epidermal cell proliferation and differentiation and collagen synthesis. The results showed that compared with the aging model group (SLM), the intervention groups that was gavaged RHC had significantly less skin folds, higher collagen content (P<0.05) and superoxide dismutase (SOD), while lower malondialdehyde (MDA) content in the skins (P<0.0001). Compared with the SLM group, antioxidant indicators such as glutathione peroxidase (GSH-Px) content were increased in the RHC intervention groups, while lipofuscin content and pathological scores were reduced, and significant effect were also observed. In addition, the expression levels of key genes and protein (EGFR, TIMP-1, COL1A2, COL3A1, TGF-βⅠ, TGF-βⅡ) were increased, while those of MMP-1, MMP-3 in the skin of mouse were decreased in the RHC intervention groups. In conclusion, RHC has a good anti-aging effect on the skin, and its mechanism may be related to increase antioxidant effect, promote the EGFR, TGF pathway, and modulate the expression balance of MMPs and TIMPs, promote the proliferation and differentiation of epidermal cells, and the synthesis of collagen.

To compare the contents of active ingredients and antioxidant activity of Rosa roxburghii Tratt juice (RRTJ), pomegranate juice (PJ) and blueberry juice (BJ) and investigate the protective effects of three kinds of fruit juices against dextran sulfate sodium (DSS)-induced oxidative damage in human normal colonic epithelial cells NCM460. There were 28 bioactive components in the three juices. The total polyphenols and total flavonoids of RRTJ were significantly higher than those in the PJ and BJ (P<0.05), 22.77 and 12.04 mg/mL, respectively. Meanwhile, the ABTS⁺· and DPPH· scavenging abilities of the juice were significantly higher than those in the PJ and BJ (P<0.05), and the half scavenging rate (IC₅₀) was 4.00±0.32 and 10.03±0.51 μL/mL, respectively. Pearson correlation analysis indicated that the total polyphenol content of the juice was positively correlated with the ABTS⁺· scavenging ability (P<0.05). In addition, RRTJ had the strongest ability to alleviate DSS-induced oxidative damage in NCM460 cells, and 2 μL/mL RRTJ could restore the viability of oxidatively damaged NCM460 cells to a level comparable to the control and reduce the level of reactive oxygen species (ROS) in DSS-induced cells. The results showed that the content of total polyphenols in fruit juice was positively correlated with antioxidant capacity. The content of total polyphenols in juice was positively correlated with antioxidant capacity, and the antioxidant activity and the ability to alleviate DSS-induced oxidative damage in NCM460 cells were the strongest in vitro, which had the potential for in-depth research and development.

To study the alleviating effect of different millet products on diarrhea caused by senna leaf in mice. Eighty-four KM mice were randomly divided into 7 groups: Normal control group, model group, positive control group, fermented millet group (6.16 g/kg), ferment millet bran group (2.05 g/kg), millet gruel oil group (10.27 g/kg), and millet bran porridge oil group (10.27 g/kg). Senna leaf was used to establish a diarrhea model in mice. After 7 days of modeling, except for the model group, the other groups were treated for 7 days. The diarrhea index, viscera index, serum inflammatory factors, secretory immunoglobulin A (SIgA) levels, and small intestine section observation were used to evaluate the effects of millet products on diarrhea mice. Compared with the model group, the weight of mice in the millet product group increased significantly on the 13th day (P<0.05), the diarrhea index was significantly decreased (P<0.05), the contents of serum inflammatory factors in ferment millet bran group, fermented millet group, and millet porridge oil group were significantly decreased (P<0.05), the content of secreted immunoglobulin A in intestinal mucosa was significantly increased (P<0.05), small intestine tissue section observation integrity was good. Fermented millet bran, fermented millet, and millet porridge oil in millet products could alleviate diarrhea induced by senna leaf in mice, but the therapeutic mechanism and the changes of intestinal flora in them remain to be further explored.

Objective: Study the optimal extraction technology and the cathartic mechanism of soluble dietary fibers of prunes. Methods: The enzymatic method was adopted to extract SDF from prunes. Single factor experiment and response surface analysis were performed to optimize extracting conditions, and then in vivo test was conducted with the prune SDF. First of all, 7 d loperamide hydrochloride was offered to mice by intragastric administration, a constipation model was built. Prune SDF 14 d was grouped into low dose, medium dose and high dose, and then offered to the mice by intragastric administration. The mice was observed to record following indexes: The weight of the mice, organ coefficients, first black stool excreting time, the number of stool grains excreting in 6 hours, water content in stool, intestinal propulsive rate, gastric emptying rate and the morphological description of gastrointestinal tissue. Results: The optimal conditions for extracting prune SDF were listed as follows: The bath time of mixed prune was 2.9 h. The additive amount of cellulase was 1%. The bath temperature of cellulase was 41 ℃. The bath time of cellulase was 3.8 h, and the yield was 13.238%±0.07% at the moment, and the SDF content was 85.91%±0.46%. After intragastric administration of prunes, there's no obvious impact made on the weight of mice and organ coefficients (P>0.05). The impact on the medium dose group and the high dose group was obvious: The stool excreting time was reduced. The stool grains and water content in stool were increased. The intestinal propulsive rate and gastric emptying rate were raised (P<0.05). The damage to gastrointestinal tissue of mice due to constipation was reduced. The thickness of gastrointestinal tissue was increased (P<0.05). Conclusion: Prune SDF had a function of relaxing bowels for constipation mice, and also could improve the gastrointestinal barrier injury caused by constipation, which played a protective role on the gastrointestinal barrier.

Objective: To investigate the protective effect of phycocyanin on hepatorenal co-damage in mice caused by cyclophosphamide, and to provide new research ideas for evaluating liver and kidney therapy drugs. Methods: Female BALB/c mice were randomly divided into blank group, model group, positive control group, high dose group, middle dose group and low dose group. The hepatic and kindy injury model of mice were established by intraperitoneal injection of cyclophosphamide (50, 100, 200 mg/kg), then the mice of blank group and model group were fed with normal saline, mice of positive control group were fed levimidazole hydrochloride (40 mg/kg) and the mice of dosage groups were fed different dosage of instant power of phycocyanin. Interleukin-2 (IL-2), tumournecrosis factor-α (TNF-α), immunoglobulin (IgG), superoxide dismutase (SOD), malondialdehyde (MDA) of serum in mice, superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px), alanine aminotransferase (ALT) and aspartate aminotransferase (AST) level of liver tissue and superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px), uric acid (UA), urea nitrogenin (BUN) level of kindey tissue in each group mice were determined by reagent kit method. Experimental results showed that compared with the model group, the serum levels of IL-2, TNF-α and MDA in mice in the phycocyanin dose group decreased significantly (P<0.01). The high-dose group of phycocyanin significantly reduced serum IgG levels (P<0.05) and increased serum SOD levels (P<0.05). At the same time, it could reduce the elevated content of MDA in mice caused by cyclophosphamide (P<0.01) and increase SOD activity (P<0.05). In addition, the GSH-Px levels of liver tissue in mice in the phycocyanin dose group were significantly higher than those in the model group (P<0.01), while the levels of MDA, ALT, and AST were significantly lower than those in the model group (P<0.01). Compared with liver tissue, the MDA level of mouse kidney tissue in the phycocyanin dose group was significantly lower than that in the model group (P<0.01), the BUN level of mouse kidney tissue in the low-dose phycocyanin group alone was significantly lower than that in the model group (P<0.01), and the UA level of mouse kidney tissue in the high-dose phycocyanin group was significantly lower than that in the model group (P<0.01). So the powder of phycocyanin had protective effect on cyclophosphamide-induced hepatic and kindy injury in mice.

Every year more and more people is suffering from hyperuricemia in China, but the drugs used in clinical to lower uric acid have certain side effects and the treatment costs are relatively high. Reduction of uric acid can be achieved by consuming some foods. This paper introduces the research progress on the effects and mechanism of some ingredients in foods that reduce uric acid such as flavonoids, phenolic acids, alkaloids, saponins, polysaccharides and probiotic etc. The effect of flavonoids on lowering uric acid mainly lies in inhibiting the formation and reabsorption of uric acid. On this basis, phenolic acids and alkaloids can also promote uric acid excretion. The research on the mechanism of uric acid lowering by glycosides is in the preliminary stage. Whether polysaccharides can be used as additives in uric acid lowering functional foods needs to be verified by more pharmacological studies due to the increase of uric acid caused by polysaccharide metabolism. Probiotics can not only reduce uric acid level but also alleviate renal function injury, which can be used as the superior substances of uric acid lowering functional products.

With the progress of society and the improvement of living standards, the dietary patterns of the population in different regions of China show differences, and there are still nutritional imbalances and an increasing number of patients with chronic diseases. In this paper, the dietary pattern characteristics, distribution, and research progress related to common chronic diseases of residents in different regions of China are summarized through the research literature, and nutritional guidance is proposed for people with unreasonable dietary structures. For people in different regions, it is recommended to cook less salt and light, and to soy products, aquatic products, milk, fruits and vegetables based on the oriental healthy meal model. For people of different ages, infants and young children need to supplement fruits and vegetables and pulses to ensure dietary health, and it is more recommended to have a balanced diet based on energy and a western diet based on high-quality protein. Teenagers should reduce their intake of fried foods, and recommend a variety of dietary patterns rich in milk, fruits and vegetables. Middle-aged and elderly people should pay attention to increasing the intake of protein, dietary fiber, fat, meat and poultry, and recommend the dietary mode based on fruits and vegetables and whole grains. For different chronic diseases, the recommended vegetarian diet (mainly fruits and vegetables, soy products and eggs) or balanced diet mode (mainly coarse grains, vegetables, eggs, soy products, seafood) could significantly reduce the risk of hypertension, obesity, kidney disease, Alzheimer's disease and other diseases and improve the patient's condition. This paper would provide a certain reference for guiding residents to rational dietary consumption, optimizing dietary structure and reducing the occurrence of chronic diseases.

Carotenoids are widely distributed food components in nature and have various biological activities, which have received much attention from scholars. The article reviewed the research progress of carotenoids in terms of their biological functions, the effects of food ingredients on carotenoid absorption and utilization, and the improvement of their biological utilization. The carotenoids specifically regulate the functions of related genes and proteins, which in turn have various biological activities. The article summarized the functional properties of carotenoids from a mechanistic perspective. After that, the effect of food component interactions on carotenoid bioavailability was organized. And three methods to improve the bioavailability of carotenoids are summarized (nano-drug delivery system technology, isomerization treatment technology, and food processing methods). The article would provide some theoretical references for the development of functional carotenoid products.

Chitosan, as one of biodegradable polymers, has demonstrated various attractive packaging and antimicrobial properties, which make chitosan as a better candidate over other biopolymers and traditional petroleum-based plastics in food packaging area. Intelligent packaging is used to convey information about food quality and the environment in the packaging. Thus, intelligent indication packaging based on chitosan has been gained much attention on food preservation industry in recent years. In this study, the structure and the source of chitosan are discussed briefly. This study specifically research the packaging and functional properties of chitosan based food packaging material. Moreover, the progress of intelligent indication packaging based on chitosan in food preservation is illustrated in detail, such as sea food, meat, and dairy product. Finally, the development of intelligent indication packaging based on chitosan is described. This study would provide a reference for the development and application of intelligent indication food packaging based on chitosan.

High hydrostatic pressure (HHP) technology is an important non-thermal physical technology with low energy consumption, no pollution, high efficiency and almost no effect on food quality. Therefore, it has a better application prospect in food processing. As a food for daily consumption, milk and dairy products are rich in nutrient composition and also have many beneficial physiological functions, which are of great value for improving human health and preventing diseases. This paper systematically summarizes the characteristics, mechanisms, and applications of HHP technology in dairy products in recent years. It aims to provide some theoretical reference for the application of HHP technology in scientific research and food processing.

The authentic and scientific health claim of food is an important embodiment of protecting consumers' right to safety, information, and choice, which helping to guide consumers to make rational food choices and promote a balanced diet, as well as promoting the construction of a healthy China and improving national health. As one of the earliest countries to have clear legal provisions on health claims in food and natural health products, Canada has extensive experience in the classification, use, and management of health claims. This paper combs the definition of food and natural health products, types of health claims and management requirements in Canada, and proposes inspiration for the current situation of health claims of food products in China to get graded management of health function claims of health food products, improve the scientific basis of food and health food claims, and encourage the participation of all parties in society and scientific cognition of nutrition claims, etc., aiming to provide reference materials for the regulation of health claims of food and health food products in China. The aim is to provide reference materials for the regulation of health claims of food and health food in China.

Nanomaterials have developed rapidly in recent years and have been widely used in the preservation of foods such as fruit and vegetable because of their easy processing, toughness, ability to adsorb and strong antibacterial activity. This paper reviews the preparation and characteristics of nano materials, the preservation of ginseng, vegetable and fruit by nano-coating and nano-packaging materials. By comparing with ordinary preservation materials, the strong antibacterial activity, high antioxidant activity, high vitamin C and chlorophyll retention, low weight loss rate, green environment, easy degradation and inhibition of lignification deterioration of nano-coated film preservation materials and nano-packaging preservation materials are highlighted. The advantages of nano-packaging preservation materials can reduce the rate of food spoilage and prolong the shelf life of food by forming an environment with high CO₂, high humidity and low O₂, which weakens respiration. In addition, nano-preservation materials have problems such as nano-migration and cytotoxicity, and the evaluation of the safety performance of nanomaterials should be strengthened in the future. This paper provides scientific and technological support for the application of nanomaterials in the preservation of ginseng and other food.

Bisphenol compounds (BPs) are one of the most significant raw materials, used in synthesizing high polymer materials. At present, common BPs mainly include bisphenol A, bisphenol B, bisphenol F, bisphenol AF and so on. Nowadays, BPs are principally applied in plastic products, the food packaging, drinking water additives, seafood and other fields. A large number of studies have found that BPs penetrate into human beings and animals by physical migration, chemical migration, biological migration and it even have been detected in deep-sea mammals, affecting the mechanisms of the reproductive system, central nervous system, digestive system, cardiovascular system, behavior, development, and metabolic diseases. Therefore, BPs have been attracting more attention. In the review, the classification, invasive pathway to foods of BPs, and its implication on human beings and animals are systematically reviewed, hoping to provide reference for the safety and toxicological evaluation of BPs.

Edible fungi contain rich nutrients and bioactive components, processing high presumed health-promoting properties. The nutrient composition and efficacy of edible fungi mycelium are similar to those of fruiting body. However, mycelium is easier to be fermented on a large scale for industrial production because of its relatively simple fermentation process, short growth cycle, extensive usage of raw materials, and high scalability for large-scale production without seasonal restrictions. Meanwhile, edible-fungal fermented foods constitute a new type of functional product since the fermentation of mycelium in the substrate can increase the active metabolic substances improving its nutritional value and endowing it with unique healthcare effects. In this paper, the types and fermentation methods of fermented foods with Ganoderma lucidum, Cordyceps militaris, Morchella esculenta, Lentinus edodes and other edible fungi as strains are summarized. The production technologies and characteristics of compound rice, bread, noodles, steamed bread, biscuits, coarse cereals powder, tea, wine, milk, functional beverage, soy sauce, vinegar and other products prepared by edible-fungal fermentation are reviewed. Also the theoretical research, technological innovation and industrial application of edible-fungal fermented foods are prospected. It aims to provide a reference for the further processing of edible fungi and the development of edible fungus-based functional food.

Changes in the abundance and types of gut microbiome can lead to diseases, and many basic and nervous system diseases have been confirmed to be related to gut microbiome. Exploring the molecular pathogenic mechanism of gut microbiome is the basis of directed regulation of gut microbiome to cure diseases. In this review, four molecular pathogenic mechanisms, including metabolic disorder caused by functional gene difference in gut microbiome, inflammatory cascade caused by proinflammatory factors, immune cell differentiation mediated by flora, and brain gut axis affecting brain activity are summarized. A "top-down" research approach, beginning with association analysis to molecular mechanism investigation is proposed, and nutritional intervention strategies developed for the corresponding pathogenic mechanisms are also summarized. In the future, the pathogenic mechanism of gut microbiome can be further studied employing the "top-down" approach, and nutritional intervention can be carried out more accurately basing on the relative pathogenic mechanism.