To optimize the formula and develop a composite solid beverage with both functional and eating qualities, utilizing Sesamum indicum L., Glycine max (L.) Merr. and collagen peptide as the main raw materials, supplemented by maltodextrin, inulin, sucrose and sodium alginate.

The solid beverage of Sesamum indicum L.-Glycine max (L.) Merr.-collagen peptide was evaluated based on sensory scores and reconstitution properties.Single-factor experiments and orthogonal experiments were conducted to optimize the formula for the addition amounts of Sesamum indicum L., Glycine max (L.) Merr. and collagen peptide. The main nutritional components and active ingredients of the obtained product were evaluated, and the in vitro antioxidant activities and the powder properties of the product were also evaluated.

The optimal formula for the composite solid beverage was determined as follows: Sesamum indicum L. 25.0%, Glycine max (L.) Merr. 15.0%, collagen peptide 6.0%, maltodextrin 42.7%, inulin 10.0%, sucrose 1.0% and sodium alginate 0.3%. Under this formula, the product exhibited a uniform and fine texture, a mellow and smooth taste, and achieved the highest sensory score. Its protein and fat content were 17.7% and 17.1%, respectively. The content of total phenolics, melanin and anthocyanins were 13.10 mg GAE/g, 10.02 mg SME/g and 0.15 mg CGE/g, respectively, demonstrating certain antioxidant activities. The powder characteristic analysis results indicated that it possessed good reconstitution-dispersibility and flowability.

This study successfully develops a Sesamum indicum L.-Glycine max (L.) Merr.-collagen peptide solid beverage with excellent sensory quality, rich nutrition and antioxidant function, providing a theoretical basis and technical support for the development and industrial application of deep-processed Sesamum indicum L. and Glycine max (L.) Merr. products.

To explore the differential marker metabolites of Lycium barbarum L. from different origins by non-targeted metabolomics technology.

Taking the geographical indication protected products of Lycium barbarum L. from different origins in Gansu Province as the research objects, non-targeted metabolomics analysis was conducted on Lycium barbarum L. samples collected from Jingyuan County and Minqin County in Gansu Province using high performance liquid chromatography-orbittrap quadrupole electrostatic field high resolution mass spectrometry (HPLC-Q-Orbitrap HRMS). Principal component analysis and orthogonal partial least squares-discriminant analysis were adopted to analyze the differential metabolites of 2 kinds of Lycium barbarum L.from different origins.

A total of 102 differential metabolites were identified between Jingyuan and Minqin Lycium barbarum L.. Taking Minqin Lycium barbarum L. as the control, 39 kinds of metabolites were significantly up-regulated and 63 kinds of metabolites were significantly down-regulated in Jingyuan Lycium barbarum L.. The differential metabolites were mainly flavonoids, followed by phenolic acids and their derivatives, amino acids and their derivatives, etc. Ergometrine, histaminol and dehydro-β-ionone, etc. were differential characteristic compounds. Kyoto encyclopedia of genes and genomes (KEGG) pathway analysis indicated that the differential metabolites were primarily enriched in metabolic pathways such as flavonoid biosynthesis, flavone and flavonol biosynthesis, phenylpropanoid biosynthesis, one-carbon pool by folate, alanine, aspartate and glutamate metabolism.

The research results successfully screens out the differential metabolites of Lycium barbarum L. from 2 kinds of different producing areas and clarified the core differences in metabolic composition among Lycium barbarum L. from each producing area.Meanwhile, the characteristic marker metabolites that can be used to distinguish Lycium barbarum L. from the 2 kinds of different producing areas are identified, which provide characteristic indicators and scientific and reliable technical support for the origin identification and quality differentiation of Lycium barbarum L. from different producing areas.

To prepare non-starch polysaccharides from Yangshan Dioscorea opposita Thunb. by ultrasonic-assisted water extraction, and investigate their antioxidant activities.

Hot-water extraction and ultrasonic-assisted hot-water extraction combined with glucoamylase were adopted to obtain Dioscorea opposita Thunb.non-starch polysaccharides, designated as CYP-H and CYP-U, respectively. The content of total sugar, uronic acid and protein of the 2 kinds of polysaccharides were determined by chemical assays. Size-exclusion chromatography coupled with multi-angle laser light scattering, Fourier-transform infrared spectroscopy and ion chromatography were used to characterize their structural features including molecular-weight distribution, infrared absorption and monosaccharide composition. The antioxidant activities of the 2 kinds of polysaccharides were compared via multiple chemical models including 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, hydroxyl radical, 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) cation radical and Fe³⁺ reduction assay, as well as the zebrafish oxidative-stress model induced by 2,2’-azobis(2-amidinopropane) dihydrochloride (AAPH).

The yields of CYP-H and CYP-U were 17.72% and 19.53%, respectively, with the total sugar, uronic acid and protein content of 77.56%, 19.51%, 2.29%, and 82.56%, 20.67%, 4.46%, respectively. Their weight-average molecular weights were 5.263 kDa and 6.645 kDa, respectively, and both exhibited typical infrared absorption spectra characteristics of polysaccharides. Ion chromatography analysis revealed that both CYP-H and CYP-U contained arabinose, galactose, glucose and mannose. The molar ratios were 1.0:6.8:93.5:11.1 for CYP-H and 1.0:4.8:185.2:13.1 for CYP-U. These results demonstrated the differences in the chemical composition and molecular structural characteristics of the 2 kinds of non-starch polysaccharides. Moreover, within the range of 2–10 mg/mL, both polysaccharides exhibited scavenging activity against DPPH radicals, hydroxyl radicals and ABTS⁺ radicals, as well as Fe³⁺ reduction capacity. However, CYP-H and CYP-U exhibited differences in their ability to scavenge different free radicals. Moreover, both CYP-H and CYP-U reduced reactive oxygen species (ROS) and malondialdehyde (MDA)levels while enhancing superoxide dismutase (SOD) activities in the AAPH-induced oxidative stress zebrafish model, with CYP-U demonstrating superior efficacy compared to CYP-H and exhibiting a favorable dose-response relationship.

Ultrasonic assistance enhances the yield of non-starch polysaccharides from Yangjiang Dioscorea opposita Thunb. and modestly increases their antioxidant activity in vivo. These findings provide scientific support for the applications of Yangjiang Dioscorea opposita Thunb. in functional foods with antioxidant potential.

To develop a rapid detecting heavy metal mercury and lead residues in Asparagus officinalis L. by latex microsphere immunochromatographic test strips.

Heavy metal mercury and lead antibodies were conjugated to latex microspheres. Nitrocellulose membranes were coated with heavy metal mercury and lead antigens as the test line (T line) and goat anti-mouse antibody as the control line (C line). After optimizing conditions, sensitivity, specificity and stability were evaluated, followed by testing Asparagus officinalis L. samples.

The optimal antibody concentration for mercury detection was 40 μg/mL, with an optimal coating antigen mass concentration of 0.5 mg/mL.optimal probe volume of 3 μL, optimal detection pH of 7, minimum limit of detection 0.28 ng/mL, half-inhibition rate of 5.60 ng/mL and quantitative range of 1.00–50.00 ng/mL. For lead detection, the optimal antibody concentration was 40 μg/mL, with an optimal coating stock mass concentration of 0.5 mg/mL, optimal probe addition volume of 4 μL, optimal detection pH of 6, minimum limit of detection was 0.29 ng/mL, half-inhibition rate of 2.15 ng/mL and quantitative range of 0.10–10.00 ng/mL. Both latex microsphere immunochromatographic test strips demonstrated good specificity and could be stored for over one year.

This study successfully develope a rapid test strip for heavy metals mercury and lead based on latex microsphere immunochromatography technology. It exhibits high specificity and sensitivity, making it suitable for on-site screening of mercury and lead residues in Asparagus officinalis L..

To establish a method for the system assessment of quality differences of Codonopsis pilosula introduced and cultivated in Xinjiang from the main production areas such as Inner Mongolia, Gansu and Shanxi by high performance liquid chromatography (HPLC) fingerprint combined with chemometrics.

An InertSustain C₁₈ chromatographic column (250 mm×4.6 mm, 5 μm) was adopted. Gradient elution was performed using acetonitrile (A)-0.1% phosphoric acid solution (B) as the mobile phase at a flow rate of 1.0 mL/min. The detection wavelengths were set at 220 nm for tangshenoside I and atractylenolide III and 210 nm for lobetyolinning and lobetyolin.The column temperature was 25  ℃ and the injection volume was 10 μL. Methodological validation was carried out.Fingerprints were established for similarity evaluation. Hierarchical cluster analysis (HCA), principal component analysis (PCA) and orthogonal partial least-squares discriminant analysis (OPLS-DA) were applied to investigate the quality differences among samples from different producing areas and with different cultivation modes.

The 4 kinds of components exhibited favorable linear relationships within their respective concentration ranges ( r²≥ 0.999).The average spike recoveries ranged from 94.74% to 97.60%, with all relative standard deviation (RSD) values below 3.5%. Significant differences were observed in the content of the 4 kinds of components among 18 batches of Codonopsis pilosula samples. Obvious discrepancies in chemical composition existed between samples from traditional major producing areas and Xinjiang-introduced cultivated Codonopsis pilosula. The fingerprint similarity values ranged from 0.910 to 0.996, and a total of 16 common peaks were calibrated. HCA and PCA could completely distinguish Xinjiang-introduced cultivated samples from those of traditional major producing areas. Tangshenoside  I and lobetyolin were screened as core quality differential markers via OPLS-DA. The maximum tangshenoside  I content in Xinjiang-introduced samples reached 0.940 mg/g, which was 3.0 times the average value of samples from traditional major producing areas.

The established HPLC method is accurate and reliable. Combined with chemometrics, it can quickly distinguish Codonopsis pilosula from different origins, which is suitable for its quality safety detection and origin identification, and provides a scientific basis for the development and quality control of Xinjiang introduced Codonopsis pilosula.

To evaluate the pesticide residue levels and their distribution characteristics in commercial tea products.

In this study, 73 kinds of pesticide residues were detected and analyzed in 132 randomly collected commercial tea samples, in accordance with the GB 2763—2021 National food safety standard-Maximum residue limits for pesticides in food and the GB 2763.1—2022 National food safety standard-Maximum residue limits for 112 pesticides including sodium 2, 4-dichlorophenoxyacetate. Quality control measures such as spiked recovery experiments were adopted to ensure data accuracy.

The overall qualified rate of the samples was 99.24%, with only one oolong tea sample exceeding the maximum residue limits for fenvalerate and S-fenvalerate. The total pesticide detection rate was 50.00%, and 18 kinds of pesticides were detected in total. Among them, carbendazim (35.61%), acetamiprid (28.79%) and bifenthrin (16.67%) constituted the main risk combination, showing obvious tea-type preference. Further analysis revealed significant differences in pesticide residues among different tea categories. Oolong tea (68.42%) and reprocessed tea (68.18%) exhibited significantly higher pesticide detection rates and more detected pesticide species (11 kinds and 13 kinds, respectively) than other tea types, representing relatively high-risk categories.

The quality and safety of commercially available tea are generally controllable at present, but pesticide application is relatively common. It is still necessary to focus on the pesticide residue risks of oolong tea and reprocessed tea, strengthen the supervision of pesticides with high detection rates such as carbendazim, as well as restricted and banned pesticides like fenvalerate and S-fenvalerate, so as to promote the sustainable development of the tea industry.

To investigate the flavor quality of ‘Yangta Dabaicha’ white tea made from different raw material grade (Yuemeiren, Yuanguangbai and Yuanguangshou) across various seasons.

The sensory quality, main biochemical indicators and volatile components were analyzed by sensory evaluation, ultra performance liquid chromatography (UPLC) and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).

Significant differences in the quality of ‘Yangta Dabaicha’ white tea made from different raw material grade across various seasons. Among them, the Yuemeiren obtained the highest total sensory score, and the sensory quality of ‘Yangta Dabaitea’ produced in different seasons was relatively stable. Analysis of biochemical components revealed that ‘Yangta Dabaicha’ white tea harvested in Spring had a higher content of water-soluble extracts. Specifically, the Yuemeiren contained higher tea polyphenol content than other varieties; the Yueguangbai variety had the highest total amino acid content; within the same season, the Yuemeiren showed the highest phenol-to-amino acid ratio and caffeine content. The 71 kinds of volatile substances and 14 kinds of common volatile components were detected in the ‘Yangta Dabaicha’ white tea. Using relative odor activity value (rOAV) and variable importance in projection (VIP) greater than 1 as screening criteria, 7 kinds of differential aroma-active compounds were identified, including linalool, linalool oxide II, linalool oxide III, β-ionone, linalool oxide I, dihydrochalcone and phenylacetaldehyde.

‘Yangta Dabaicha’ white tea exhibits distinct varietal characteristics, featuring exceptionally high water-soluble extracts and abundant monoterpene alcohol aromas. The Yuemeiren, with its stable combination of linalool, phenylacetaldehyde and β-ionone, demonstrates outstanding downy and sweet fragrance profiles across different seasons, making it the preferred raw material grade for standardized production of this variety.These findings provide a theoretical references for understanding the flavor quality characteristics of ‘Yangta Dabaicha’white tea. The results of this study can provide theoretical references for the research on the material basis of the flavor and quality of ‘Yangta Dabaicha’ white tea.

To investigate the differences in characteristic components of Lentinula edodes based on different drying methods, and identify unique compositional markers.

This study took the main cultivated strain 939 of Lentinula edodes from Xixia County, Nanyang City, Henan Province as the research object. Ultra performance liquid chromatography-triple quadrupole/linear ion trap mass spectrometry was employed to determine the content differences of bioactive substances (e.g., ergosterol), organic acids (e.g., succinic acid) and free amino acids(e.g., aspartic acid). Combined with multivariate statistical data analysis, the variations in characteristic components of Lentinula edodes subjected to different drying methods were systematically investigated.

Compared with other drying methods, the total content of bioactive components such as ergosterol in Lentinula edodes was higher after vacuum freeze-drying and microwave vacuum freeze-drying; the total content of organic acids such as succinic acid reached the highest level after microwave vacuum freeze-drying; and the total content of free amino acids was the highest after vacuum freeze-drying. Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to analyze the metabolite profiles under the 5 kinds of drying methods. Based on OPLS-DA, the criteria of P<0.05, variable importance in projection (VIP)>1, and fold change (FC)>2 or FC<0.5, a total of 7 differential compounds were identified, namely succinic acid, glutamic acid, aspartic acid, citric acid, malic acid, arginine and proline, which could clearly discriminate Lentinula edodes subjected to different drying treatments.

In this study, targeted metabolomics is employed to compare the content differences of characteristic components in Lentinula edodes under various drying methods, thereby providing data support for the optimization of drying processes and the high‑value utilization of Lentinula edodes in processing.

To clarify the residue and dissipation dynamics of 22% thiamethoxam•lambda-cyhalothrin microcapsule suspension-suspension concentrate in Glycine max L. Merr.

This paper conducted field trials in accordance with the reference to the NY/T 788—2018 Guidelines for the testing of pesticide residues in agricultural crops, and the residues and dissipation dynamics of in Glycine max L. Merr at different application doses by means of QuEChERS-liquid chromatography-tandem mass spectrometry (QuEChERS-LC-MS/MS) and QuEChERS-gas chromatography-tandem mass spectrometry (QuEChERS-GC-MS/MS).

Within the mass concentration ranges of 0.002–0.050 μg/mL and 0.005–0.500 μg/mL, thiamethoxam and lambda-cyhalothrin exhibited an excllent linear relationship between mass concentration and response values in Glycine max L. Merr matrices, and the correlation coefficients exceeded 0.99. In the recovery experiment, the average recovery rate for thiamethoxam was 79.9%–92.4% with the relative standard deviations 0.46%–8.71%, while that for lambda-cyhalothrin was 84.50%–97.10% with the relative standard deviations 0.39%–9.11%. According to the first-order kinetic equation fitting, the half-lives of thiamethoxam and lambda-cyhalothrin in Glycine max L. Merr during the degradation process were both less than 15 d, classifying them as readily degradable pesticides. At the recommended dosage and 2 times the recommended dosage, the half-lives of thiamethoxam were 10.7 d and 4.3 d, respectively; while for lambda-cyhalothrin, the half-lives were 3.3 d and 7.3 d, respectively. The residue dynamics of thiamethoxam and lambda-cyhalothrin at the recommended dosage showed an initial increase followed by a decrease, reaching peak levels 5 d after application before gradually degrading.After 14 days of application, at the recommended dose and 2 times the recommended dose, the residues of both thiamethoxam and lambda-cyhalothrin exceeded the maximum residue limit (MRL), posing a risk of pesticide overlimit.

In open-field Glycine max L. Merr production, 22% thiamethoxam•lambda-cyhalothrin microcapsule suspension-suspension concentrate should be strictly applied at the recommended dosage. It is advised to rigorously implement a safety interval of over 16 d or more and prohibit excessive dosage application.

To assist the extraction of polysaccharides from Cistanche deserticola by high-speed shear technology, deeply investigate the optimal combination of process parameters, and evaluate the in vitro antioxidant capacity of the extracted polysaccharides.

Using Cistanche deserticola from Alxa as the raw material, a high-speed shear-assisted extraction technique was employed to extract polysaccharides. The extraction process was optimized using single-factor experiments and response surface methodology. The in vitro antioxidant activity of the polysaccharides was evaluated by measuring their scavenging rates against 1,1-diphenyl-2-picrylhydrazine (DPPH)radicals, hydroxyl radicals and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radicals, as well as their total antioxidant capacity determined by the ferric reducing antioxidant power (FRAP) assay.

The optimal extraction process conditions were as follows: a solid-liquid ratio of 1:30 (g:mL), a shearing speed of 10000 r/min, a shearing time of 30 s and a shearing frequency of 3 times. Under these optimized conditions, the actual average yield of Cistanche deserticola polysaccharides was 2.47%±0.15%, showing essentially no difference from the predicted value(2.32%). The results of in vitro antioxidant experiments indicated that Cistanche deserticola polysaccharides exhibited strong scavenging abilities against different types of free radicals and demonstrated a clear dose-effect relationship within specific concentration ranges.

The high-speed shearing-assist extraction process for Cistanche deserticola polysaccharides, optimize via response surface methodology, demonstrates both stability and feasibility. The extract polysaccharides exhibit notable in vitro antioxidant activity, providing a robust theoretical foundation for their further development and application in functional foods and pharmaceutical industries.

To develop fermented purple sweet potato clear juice using Bacillus natto.

Single-factor experiments and orthogonal tests were conducted to investigate the effects of solid-liquid ratio, isomalt-oligosaccharide addition, inoculation amount, fermentation temperature and fermentation time on the pH, soluble solid content and sensory score of the fermented product.

The optimal fermentation conditions were determined as follows: solid-liquid ratio of 1:4 (g:mL), isomalt-oligosaccharide addition of 10%, inoculation amount of 4%, fermentation temperature of 39 ℃, and fermentation time of 8 h. Under these conditions, the flavor of purple sweet potato clear juice was well integrated with the fermentation flavor, with the main odor components being nitrogen-containing compounds and sulfides.

The beverage developed in this study can enhance the absorption of purple sweet potato nutrients in the human intestine and has multi-level health benefits. The production process minimizes the use of food additives, meeting consumer demand for healthy functional foods. This study also provides a reference for improving the added value of purple sweet potatoes and enriching the variety of probiotic plant-based beverages.

To explore and optimize a novel preparation process of black rice vermicelli and to systematically analyze the changes in cooking quality, texture characteristics and in vitro starch digestion characteristics of the vermicelli before and after process optimization.

Preparation parameters were optimized via single-factor experiments, using anthocyanin leaching value and breakage rate as evaluation indicators. The breakage rate, cooking loss rate, anthocyanin leaching value, in vitro starch digestion characteristics, texture properties and microstructure of black rice vermicelli were measured to evaluate the impact of the optimized process on product quality.

The optimal preparation conditions were determined as follows: grinding using a combination of a pulverizer and a colloid mill, moisture content of 40%, extrusion temperature of 95 ℃, screw speed of 8 r/s, aging time of 12 h and drying temperature of 25 ℃. Under these conditions, the cooking loss rate, breakage rate and anthocyanin leaching value decreased by 39.36%, 95.17% and 52.94%, respectively, and the cooking quality was significantly improved. Moreover, the optimized vermicelli exhibited increased peak viscosity (965.67 mPa•s), trough viscosity(830.33 mPa•s) and final viscosity (1468.67 mPa•s), while breakdown (135.67 mPa•s) and setback (631.67 mPa•s) were reduced. Furthermore, the content of damaged starch in the optimized black rice vermicelli increased, but there were no significant changes in the content of rapidly digestible starch, slowly digestible starch and resistant starch (P>0.05). The estimated glycemic index (eGI) was 79.09. Microstructural analysis revealed a significant reduction in surface pores of the optimized vermicelli.

Based on the novel preparation process established in this study, the cooking quality of black rice vermicelli has been improved, the anthocyanin dissolution rate has decreased, and the texture properties have been regulated, but there is no significant change in its in vitro starch digestion characteristics. The research results provide technical guidance for the actual production of black rice vermicelli.

To screen lyophilization protectants for Lactiplantibacillus plantarum DPA1C and develop an efficient composite lyoprotectant formulation.

A basal lyoprotectant was first established to ensure a certain survival rate of the freeze-dried bacterial powder. On this basis, single-factor experiments were conducted to identify lyoprotectant components with significant effects on the freeze-drying survival rate of the strain. Subsequently, orthogonal experimental design was employed to optimize the ratio of the selected single-factor protectants.

The final formulation contained 12% skim milk, 9% trehalose, 3% exopolysaccharide produced by Lactiplantibacillus plantarum DPA1C and 2% sodium glutamate. Under these conditions, the survival rate of Lactiplantibacillus plantarum DPA1C reached 95.26%±2.01%, markedly higher than those with single protectants or control groups. This demonstrated a notable synergistic protective effect against lyophilization damage.

The exopolysaccharide produced by Lactiplantibacillus plantarum DPA1C is incorporated as one of the components of its own lyoprotectant, and an optimized composite protectant that significantly enhances the strain’s resistance to freeze-drying stress is obtained. This work provides a data reference for the industrial production of highly active bacterial preparations, and also offers a reference for the application of exopolysaccharides produced by other lactic acid bacteria.

To optimize the cooking process of dry-fried Phaseolus vulgaris L. in a combi-steam oven, and compare the differences in volatile flavor compounds between samples prepared by traditional stir-frying and by the combi-steam oven.

Taking dry-fried Phaseolus vulgaris L. as the research object, the heating temperature, humidity and cooking time of the combi-steam oven were optimized through single-factor and orthogonal experiments.Gas chromatography-mass spectrometry (GC-MS) was employed to detect the volatile components of products obtained by the 2 kinds of methods, and the relative odor activity value (ROAV) was calculated to identify the key flavor compounds.

The optimal cooking conditions for the combi-steam oven were a heating temperature of 200  ℃, a humidity of 70%, and a cooking time of 8.5  min, under which the product achieved the best sensory quality. A total of 30 volatile compounds were identified by GC-MS, covering 9 chemical classes including esters, aldehydes and olefins.ROAV analysis demonstrated that 2-methylbutanal, isovaleraldehyde and heptanal were the key flavor compounds common to both cooking methods, playing a dominant role in the dry-fried flavor. The ROAV values of styrene, isovaleraldehyde, heptanal and other compounds were higher in the combi-steam oven group, making their contributions to the overall flavor more prominent.

This study establishes standardized combi-steam oven process parameters for dry-fried Phaseolus vulgaris L., reveals the key flavor compounds and the influence of processing methods on their contributions, and provides reliable process parameters and a flavor chemistry foundation for the standardized and digital processing of this dish.

To optimize the enzymatic hydrolysis process technology of yeast milk, improve the content of amino nitrogen and total nitrogen in the product.

The effects of enzyme dosage, pH, time and temperature of papain, flavor protease and complex protease on enzymatic hydrolysis were investigated using single‑factor experiments. Subsequently, response surface methodology was employed to optimize the enzyme process parameters, and the optimal addition time of the 3 kinds of enzymes was determined by complex enzyme experiments, and the synergistic enhancement effect of nonionic surfactants was explored.

The optimal parameters from single‑factor experiments were as follows: papain dosage 1.5%, pH 6.0 and temperature 50  °C, time 15 h; flavor protease was added at 0.7%, pH 7.0, temperature 54  °C and time 13 h; the complex protease dosage 1.8%, pH 7.5, temperature 60  °C and time 12 h. After response surface optimization, the measured amino nitrogen content for papain, flavor protease and complex protease were 3.83%±0.04%, 3.93%±0.06% and 4.12%±0.06%, respectively, and the measured total nitrogen content were 9.65%±0.04%, 9.78%±0.05% and 9.87%±0.04%, respectively. The measured values were close to the model’s predicted values, confirming the reliability of the model. The compound enzyme combination test determined that the optimal addition times for papain, flavor protease and complex protease were 2, 4 and 5  h, and the amino nitrogen content was 4.24%±0.03% and total nitrogen content was 9.97%±0.04%. Furthermore, the addition of 0.030% nonionic surfactant further enhanced the enzymatic hydrolysis, increasing the amino nitrogen content to 4.57%±0.05% and total nitrogen content to 10.22%±0.04%.

The combination of complex enzyme technology with the addition of nonionic surfactant significantly improves the enzymolysis effect, providing an efficient and feasible technical approach and an important theoretical basis for the high‑value utilization of yeast milk, a by‑product of the fermentation industry.

To analyse cooking degree of salted Apostichopus japonicus during cooking process by mechanical property characteristics.

Taking salted raw Apostichopus japonicus from Dalian as research objects, they were classified into 6 cooking degree grades via sensory evaluation, namely control group (uncooked), 30% cooked, 50% cooked, 70% cooked, fully cooked and overcooked. Tensile and compression tests were conducted to determine mechanical parameters such as elastic modulus, stiffness and deformation energy. A 3-dimensional finite element model was established based on the measured parameters to simulate the manual pressing process.

With the increase of cooking degrees, the elastic modulus of Apostichopus japonicus body wall decreased significantly from (1.024±0.110)×10⁵ Pa in the control group to (0.210±0.020)×10⁵ Pa in the fully cooked group, and further dropped to (0.136±0.020)×10⁵ Pa in the overcooked group, with a reduction of 79.49% and 86.72%, respectively. Stiffness and deformation energy decreased most significantly during the early cooking stage (from the control to 30% doneness), with reductions of 75.12% and 44.08%, respectively. The finite element simulation results indicated that under the same compression displacement, the maximum equivalent stress of Apostichopus japonicus body wall decreased with the rise of cooking degree, which was consistent with the variation trend of elastic modulus. Moreover, the simulated force-displacement curves were in good agreement with the experimental ones, with the maximum relative error less than 6.09%. Correlation analysis revealed that cooking degree was extremely significantly negatively correlated with elastic modulus and maximum compressive reaction force (P<0.01).

This study verifies that elastic modulus can serve as a core quantitative index to characterize the cooking degrees of Apostichopus japonicuss, which provides theoretical basis and data support for the development of rapid, non-destructive and intelligent detection technology for Apostichopus japonicus cooking degree based on mechanical response.

To investigate the mechanism by which myoglobin deteriorates the gelation properties of myofibrillar protein during the processing of unwashed surimi products.

The effects of different rinsing cycles on the gel properties of Hypophthalmichthys molitrix surimi were analyzed to confirm that unwashed surimi contains a higher level of myoglobin and exhibits poorer gel performance. A myoglobin‑myofibrillar protein mixed system was then constructed. Changes in hydrophobic interactions, hydrogen bonds and ionic bonds between proteins were measured, and water distribution was analyzed using low‑field nuclear magnetic resonance.

After 0 h of reaction with 86 μmol/L myoglobin, hydrophobic interactions, hydrogen bonds and ionic bonds decreased by 14.02%, 19.86% and 23.24%, respectively, and the proportion of immobilized water (T₂₃) peak area decreased by 3.84%. After 24 h of reaction, the deterioration intensified: all intermolecular forces further decreased compared with those at 0 h, and the T₂₃ peak area proportion dropped to 87.90%, a decrease of 4.17% compared with the blank control group (0 μmol/L myoglobin) at the same time point. The gel network changed from dense and uniform to rough and loose, resulting in significantly reduced water‑holding capacity and increased cooking loss.

Myoglobin interferes with molecular cross‑linking between surimi proteins through steric hindrance, weakens intermolecular forces, disrupts the gel network structure, and consequently induces water migration and loss. This research has clarified the action path and influence rule of myoglobin on myofibrillar protein gel network, which can provide theoretical basis for improving the quality of gel by regulating endogenous heme protein during the processing of unwashed surimi gel.

To clarify the influence of the culture environment on the quality of Litopenaeus vannamei, and systematically compare the quality differences between seawater and freshwater (greenhouse, open-air) culture modes.

In this study, analyses were performed using sensory evaluation, conventional nutritional composition detection, amino acid and nucleotide analysis, fatty acid determination and texture profile analysis (TPA).

The total sensory score of seawater-cultured shrimp was 8.35, which was significantly higher than that of the freshwater groups (5.83 and 5.94), with an extremely weak earthy flavor and more prominent umami and sweetness. The crude protein content (22.5 g/100 g) was found to be significantly higher than that of freshwater shrimp under the two modes (21.0 g/100 g and 21.4 g/100 g), while no significant difference was observed in fat content. The total umami amino acid content (7.11 g/100 g) and inosine monophosphate content (75.52 mg/100 g) of seawater-cultured shrimp were measured as the highest, and the proportion of monounsaturated fatty acids was determined to be significantly higher, whereas the total amount of n-3 polyunsaturated fatty acids in freshwater-cultured shrimp was observed to be higher. In terms of texture, superior hardness (16.85 N), springiness (0.89) and chewiness (2.69 mJ) were recorded in seawater shrimp compared to freshwater shrimp, while higher cohesiveness was exhibited by freshwater-cultured shrimp.

Superior comprehensive performance in sensory properties, nutrition and texture is demonstrated by seawater-cultured shrimp, whereas advantages in specific fatty acids are held by freshwater shrimp. This study provides a theoretical and practical basis for the selection of shrimp culture modes, feed optimization and quality improvement in the industry.

To investigate the endogenous characteristics and consumption safety risk of semicarbazide (SEM) residues in farmed Scylla paramamosain.

A total of 239 mud crab samples were collected from aquaculture ponds along the coasts of Sanmen Bay and Yueqing Bay, covering 5 counties (cities): Ninghai, Sanmen, Wenling, Yuhuan and Yueqing. In addition, 119 water samples and 119 sediment samples were simultaneously collected.SEM residues were detected using high performance liquid chromatography-tandem mass spectrometry, yielding 478 valid data points in total.

No SEM was detected in any water or sediment samples, while the detection rate in Scylla paramamosain reached 92.1%, confirming that the detected SEM was confirmed to be mainly derived from the endogenous background. The detected values exhibited a typical positively skewed distribution, with 75.9% of samples concentrated in the dominant concentration range of 0.1–0.4 μg/kg, and only 0.45% of samples exceeded 1.0 μg/kg.Tissue distribution analysis revealed that SEM concentrations in the hepatopancreas were generally higher than those in muscle, but 51.2% of samples showed hepatopancreas/muscle ratios between 1 and 2, indicating a uniform distribution pattern characteristic of bound residues without extreme enrichment. No statistically significant differences were observed among regions (P>0.05), with both Sanmen Bay and Yueqing Bay belonging to endogenous background areas.Significant gender differences (P<0.05) were primarily regulated by the dynamic process of lipid transport to ovaries during the female reproductive cycle. Temporally, SEM concentrations exhibited regular fluctuations with reproductive rhythms, peaking in female hepatopancreas at 0.40 μg/kg in mid-September, coinciding with ovarian maturation. Food safety risk assessment indicated that the average SEM intake per Scylla paramamosain was approximately 50 ng, equivalent to only 1/300000 of the toxic reaction dose in experimental animals, indicating extremely low food safety risk.

SEM residues in farmed Scylla paramamosain from Sanmen Bay and Yueqing Bay represent an endogenous background phenomenon regulated by reproductive cycles, posing no systematic safety risk, and consumers can safely consume these products.

To know the status of veterinary drug residues and assess the dietary exposure risk in 4 kinds of freshwater fish sold in the Taicang Area in 2025.

A total of 355 samples of freshwater fish were collected, and the residues of 16 kinds of veterinary drugs were detected, following the national standard method of determination. Coupling the dietary intake of residents, the index of food safety (IFS) was used to evaluate the dietary exposure risk of veterinary drug residues.

The total detection rate of veterinary drug residues in freshwater fish was 72.39% (257/355), with an exceedance rate of 5.92% (21/355). Among the 4 kinds of freshwater fish species, bream had the highest detection rate and exceeding rate of veterinary drug residues, which were 88.00% (66/75) and 17.33% (13/75), respectively. The 6 kinds of veterinary drug residues out of 16 kinds of veterinary drug residues were detected.The highest detection rate and exceeding rate were both for enrofloxacin (calculated as the sum of enrofloxacin and ciprofloxacin), which were 70.99% (252/355) and 5.35% (19/355), respectively. The dietary exposure of all age groups was in the range of 0.0025–2.0321 µg/(kg•d), with the IFS values in the range of 0.0007–0.6774.

The exposure risk of veterinary drug residues intake through freshwater fish among Taicang residents is relatively low, remaining within a safe level. The residue phenomenon of enrofloxacin is relatively common and should be attached importance.

To establish a scientific and systematic methodology for evaluating the characteristic quality attributes of frozen fried dough sticks.

The 12 commercially available mainstream brands of frozen fried dough sticks were selected as the research subjects. The measurements of quality indicators including textural properties, chromaticity, flavor compounds and nutritional composition were conducted. The fuzzy binary comparison decision-making method was performed to identify key sensory evaluation indicators across 5 dimensions: visual, olfactory, auditory, gustatory and tactile perceptions. Key indicators were further screened and comprehensively evaluated through correlation analysis, principal component analysis and cluster analysis.

The total of 20 indicators that could be categorized into 6 principal components with a cumulative variance contribution rate of 91.217% were selected. The cluster analysis, taste, internal structure, brightness (L^*), red green ratio index (a^*), sodium chloride content, moisture content and fat content were identified as the core evaluation indicators for the quality of frozen fried dough sticks.

The quality evaluation system developed in this study enables an objective and quantitative assessment of the overall quality of frozen fried dough sticks. It not only provides guidance for consumer decision-making but also offers a precise scientific basis for optimizing formulations and advancing the industrial production of healthier, low-oil, and low-salt frozen fried dough sticks.

To establish an efficient and accurate method for determining of δ¹⁸O values in water of honey, and systematically evaluate the applicability of this method in the geographical traceability and adulteration identification of honey.

A method for the determination of δ¹⁸O values in honey water was established based on the OIBW64 oxygen isotope balancing instrument in water of special samples coupled with stable isotope ratio mass spectrometry (OIBW64-IRMS). Integration and automation of sample pretreatment and measurement procedures were realized via ethanol dissolution, CO₂-H₂O equilibration and an auto-sampling system. The correlation between δ¹⁸O values in honey water and adulteration proportion was investigated through simulated adulteration experiments.Furthermore, 31 honey samples covering 9 varieties and collected from 11 provinces across China were analyzed.

This method had good injection stability, high gas tightness of the reaction system, no influence of ethanol and sample moisture content on the determination results, and the determination results were highly consistent with the mainstream analytical techniques [coefficient of determination (r²)>0.999]. In the simulated adulteration experiment, there was a highly linear correlation between the δ¹⁸O value in water of honey and the proportion of rice syrup added(Y=0.0956X–8.0719, r²=0.9903). This technique had the potential to identify adulteration and perform quantitative analysis. Sample analysis showed that there were significant geographical differences in the δ¹⁸O values in water of honey from different origins, and the transpiration characteristics, honey harvesting period, maturity, and other factors of honey source plants could also affect their δ¹⁸O values in water.

The OIBW64-IRMS method established in this study is stable, reliable and highly accurate, and is suitable for the analysis of δ¹⁸O values in water of honey. The δ¹⁸O value in water of honey not only demonstrates its potential application in identifying adulteration of C3 plant-based syrup, but also serves as a potential indicator for characterizing the characteristics of the production area and plants. This provides a new technical means for studying the authenticity of honey products.

To prepare a composite film with antibacterial function using chitosan (CS) and gelatin(GEL) as film-forming substrates and tea polyphenols (TP) as an active additive.

CS/GEL composite films with different TP additions were prepared by solution blending and casting method. The water content, water solubility, swelling degree, light transmittance, antibacterial activity and preservation effect on strawberries of the films were analyzed and determined.

The CS/GEL/TP composite films exhibited a smooth appearance. The introduction of TP optimized the properties of the composite films. When the TP addition was 1.5%, the composite film showed the best overall performance: the ultraviolet light transmittance was as low as 0.113%, and inhibition rates against Escherichia coli and Staphylococcus aureus reached 73.34% and 99.78%, respectively. In the strawberry preservation experiment, the composite film effectively inhibited the weight loss of the fruits, with a loss rate as low as 15.27% after 11 days, delayed the sensory deterioration of strawberries, and extended the shelf life by 4 days.

The water content, water solubility, swelling degree, ultraviolet light transmittance and antibacterial activity of the CS/GEL composite film with appropriate addition of TP are improved, effectively prolonging the preservation period of strawberries, and showing a certain application potential in the field of fruit preservation.

To analyze the content of main bitter and sour components and antioxidant activities of 9 kinds of specialty coffee beans and 9 kinds of commercial coffee beans of 2 different grades of coffee beans, and investigate the differences between specialty coffee beans and commercial coffee beans.

Water extraction was adopted to isolate the major bitter and sour components from coffee beans. High performance liquid chromatography was applied for their qualitative and quantitative analysis, and the antioxidant activities of 2 grades of coffee beans were determined simultaneously.

The content of trigonelline, oxalic acid, quinic acid and chlorogenic acid in specialty coffee beans (the content was 5.61–7.91, 3.12–4.67, 203.30–456.10 and 3.83–9.33 mg/g, respectively) were significantly higher than those in commercial coffee beans (the content was 1.56–5.43, 1.67–2.16, 37.17–230.31 and 1.03–6.66 mg/g, respectively). The content of caffeine (excluding decaffeinated coffee), lactic acid and malic acid in specialty coffee beans (the content ranged from 10.28 to 13.00, 6.35 to 7.94 and 10.38 to 15.20 mg/g, respectively) were significantly lower than those in commercial coffee beans (the content was 13.62–15.00, 7.82–9.22, and 15.78–24.41 mg/g, respectively). The total phenol content in the 2 kinds of grades of coffee beans ranged from 20 mg/g to 30 mg/g. The flavonoid content of commercial coffee beans (30.30–52.12 mg/g) was lower than that of specialty coffee beans (42.64–69.11 mg/g); some commercial coffee bean samples exhibited flavonoid content above the lower limit of specialty coffee beans. In addition, the antioxidant capacity of specialty coffee beans was higher than that of commercial coffee beans. Principal component analysis revealed that trigonelline and quinic acid were the physicochemical indexes most closely correlated with coffee bean quality. Correlation analysis indicated that total flavonoids and total phenols were the primary substances responsible for the antioxidant capacity of coffee.

Specialty and commercial coffee beans exhibit significant differences in their primary bitter and acidic components.Compared to commercial coffee beans, specialty coffee beans demonstrate slightly superior antioxidant activity. Based on these compositional differences, the 2 types of coffee beans can be effectively differentiated.

To investigate the protective effects and toxicological safety of the American ginseng ultrafine powder compound on alcoholic liver injury in mice.

The 50 ICR mice were randomly divided into 5 groups of 10 mice each, including the negative control group, the model control group, the American ginseng-free compound group, the American ginseng extract compound group and the American ginseng ultrafine powder compound group. The negative control group and model control group were gavaged with the same amount of purified water, and the remaining groups were gavaged with the corresponding test substances daily for 30 days. Except for the negative control group, the rest of groups were gavaged with 50% ethanol once after the last administration to establish an acute alcoholic liver injury model in mice. The body weight of mice, the content of malondialdehyde (MDA), glutathione(GSH) and triglyceride (TG) in liver tissue were determined. Additionally, the pathological analysis of liver tissue stained with Oil Red O was performed to evaluate the protective effect of test substances. After screening the optimal compound, according to the Technical standards for testing & assessment of health food (2003 edition), the tests of acute oral toxicity, genetic toxicity and 28 days oral toxicity were performed to systematically evaluate its toxicological safety.

Compared with the model control group, the content of MDA and TG in the liver tissue of the American ginseng ultrafine powder compound group were significantly decreased (P<0.05), and the content of GSH was significantly increased (P<0.05), and the degree of fatty degeneration of liver cells was significantly reduced (P<0.05).Although the indicators in the American ginseng-free compound group and American ginseng extract compound group showed improvement trends, the differences were not statistically significant (P>0.05). The results of toxicological safety showed that the maximum tolerated dose of the American ginseng ultrafine powder compound for both male and female mice was greater than 12.0 g/kg BW, indicating that it was practically non-toxic. The results of Ames test, bone marrow micronucleus test and sperm malformation test were all negative, indicating that it had no genotoxicity. No toxicological effects on body weight, feed intake, feed utilization rate, blood physiological and biochemical indicators, organ/body weight ratio and main tissues in rats were found in the 28 days oral toxicity test. The no-observed-adverse-effect level of the American ginseng ultrafine powder compound was 4.5 g/kg BW.

The American ginseng ultrafine powder compound has a significant protective effect on alcoholic liver injury in mice, and its effect is better than that of the American ginseng extract compound and the American ginseng-free compound.Moreover, the compound has high food safety within the experimental dose range.

To evaluate the improvement effect of Lactobacillus gasseri GMLCA-Lac 1 on dextran sulfate sodium (DSS)-induced ulcerative colitis in mice and its potential mechanism of action.

The strain characteristics were analyzed through whole-genome sequencing, and the changes in disease phenotype, intestinal barrier function and immune indicators were evaluated in combination with animal experiments.

The genome of Lactobacillus gasseri GMLCA-Lac 1 comprised a circular chromosome and 2 plasmids, encoding 1980 predicted open reading frames. Strain-specific genes were significantly enriched in glycolysis/gluconeogenesis, pyruvate metabolism and antioxidation pathways, which conferred robust capacities for lactic acid production, short-chain fatty acid synthesis and intestinal stress tolerance. In animal experiments, Lactobacillus gasseri GMLCA-Lac 1 exerted a dose-dependent attenuation of DSS-induced body weight loss, diarrhea and hematochezia, reducing the disease activity index, restoring colon length and ameliorating colonic pathological damage. It also promoted intestinal mucus barrier repair by increasing goblet cell density. At the same time, Lactobacillus gasseri GMLCA-Lac 1 significantly reduced the levels of pro-inflammatory cytokines in serum, included interleukin-1β (IL-1β), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α), lowered the spleen index and helped restore the balance of immune function.

Lactobacillus gasseri GMLCA-Lac 1 alleviates colitis in mice through the synergistic effects of repairing the intestinal mucosal barrier and modulating inflammation and immunity, providing experimental evidence for its potential as a candidate strain for microecological therapy of inflammatory bowel disease.

To investigate the bacterial diversity in Pandanus amaryllifolius powder and analyze the contamination status and antimicrobial resistance of Cronobacter sakazakii.

The 6 samples of Pandanus amaryllifolius powder from different brands were collected from an e-commerce platform. High-throughput 16S rDNA sequencing technology was used to analyze the bacterial diversity. Cronobacter sakazakii was detected in accordance with GB 4789.40—2024 National food safety standard-Food microbiological examination-Cronobacter spp., and its antimicrobial susceptibility was analyzed.

The dominant bacterial phyla in Pandanus amaryllifolius powder were Firmicutes, Proteobacteria and Cyanobacteria. The dominant bacterial genera were Enterobacter, Weissella and Clostridium. The 3 strains of Cronobacter sakazakii were isolated from 2 samples. The antimicrobial susceptibility results showed that these three strains were not sensitive to β-lactam antibiotics (except ertapenem) and nitrofuran antibiotics.

The bacterial flora in Pandanus amaryllifolius powder is relatively abundant with a high content of Enterobacter. The foodborne pathogenic bacterium Cronobacter sakazakii is isolated from the powder and the 3 strains exhibit multidrug resistance. Therefore, vulnerable populations should consume it with caution.

To develop a non-thermal sterilizing agent suitable for fresh fruit juices using Fe₃O₄ nanoparticles (Fe₃O₄ NPs) as the core antibacterial material.

Magnetic separation-capable antibacterial hydrogel microspheres were prepared by combining the antibacterial activity of Fe₃O₄ NPs with sodium alginate. The preparation conditions were optimized to endow the hydrogel microspheres with optimal antibacterial performance, and the resulting microspheres were subsequently applied to the sterilization of not from concentrate (NFC) Citrullus lanatus juice.

The hydrogel microspheres prepared with a mass ratio of Fe₃O₄ NPs to sodium alginate of 2:1 and solidified in 7.5% CaCl₂ solution for 0.5 h exhibited the best antibacterial performance. Fourier transform infrared spectrometer (FTIR) structural characterization, water content, water solubility and component retention tests showed that Fe₃O₄ NPs were uniformly embedded in the sodium alginate hydrogel network via physical interactions. The water content of 72% ensured that the hydrogel microspheres possessed flexible mechanical properties with low deformability, and the structure and main components of the hydrogel were well retained. Antibacterial experiments demonstrated that the microspheres significantly inhibited both Escherichia coli (Gram-negative) and Staphylococcus aureus(Gram-positive), and maintained good antibacterial activity after 7 cycles of reuse and after 1 month of storage. When applied to the non-thermal sterilization of fresh Citrullus lanatus juice, the hydrogel microspheres achieved commercial sterilization requirements while largely preserving the juice color and heat-sensitive nutrients, and remained reliable in sterilization efficacy even after the 6th reuse cycle.

The prepared Fe₃O₄ NPs-antibacterial hydrogel microspheres not only possess good stability and physicochemical properties, but also exhibit excellent repeatable sterilization performance and quality retention capability for NFC Citrullus lanatus juice. This study provides an efficient and reusable antibacterial agent for non-thermal sterilization of NFC juice, with promising application prospects.