Objective To use summer Baojing Huangjincha 1 straight black tea, jasmine flowers, and fresh Finger citron peel as raw materials, and the flower and fruit black tea with sweetness, fruitiness and tea flavor is made through processing. Methods In this study, the sensory evaluation of flower tea, high performance liquid chromatography and visible spectrophotometer were used to study the effects of kilning, drying, jacquard and other processes on the formation of the main taste substances and quality of black tea made from flowers and fruits. Results The taste intensity of floral-fruit-scented black tea showed significant differences (P<0.05) across various processing stages. During the scenting→drying→flower removal sequence, the taste characteristics exhibited dynamic evolution: Sourness and bitterness significantly intensified during scenting (P<0.05), while sweetness began transforming during drying and peaked at the flower removal stage. Key findings included: Tea polyphenols showed a “V”-shaped change pattern during processing, while free amino acids and soluble sugars accumulated continuously, enhancing umami and sweetness. Water extracts and flavonoids initially decreased before rebounding. Non-esterified catechins, gallic acid and caffeine decreased significantly in the final product, synergistically reducing astringency and bitterness. Total esterified catechin content decreased by 16.89% during scenting but partially recovered after drying and flower removal. Notably, gallocatechin gallate content increased remarkably by 55%, while epicatechin gallate showed an initial decrease followed by recovery. Sweetness-contributing amino acids (serine, threonine, alanine, proline and glycine) collectively increased by 9.40%, significantly enhancing tea sweetness. Total theaflavin content decreased significantly, with theaflavin-3-gallate, theaflavin-3’-gallate and theaflavin-3,3’-digallate decreasing by 25.69%, 27.28% and 6.02% respectively. Taste activity value analysis revealed decreasing trends for bitterness/astringency-related compounds including caffeine, gallic acid, ECG and catechins Conclusion In this study, the mixture of jasmine flowers and fresh fruit peel of Finger citron and the processing of Baojing Huangjincha 1 straight strip black tea in summer show that the taste of black tea made from flowers and fruits mainly showed the quality characteristics of “sweet and fruity”, and effectively improved the bitterness, astringency and sourness of summer black tea, which provided a theoretical basis for the brewing process of flower and fruit tea.

Objective To prepare sodium alginate-egg gel beads using sodium alginate and egg as carriers through calcium lactate complexation, optimize their preparation process, and conduct texture analysis. Methods The sodium alginate-egg gel beads were prepared using the cross-linking method, and based on single-factor experimental design, the effects of calcium lactate concentration, curing time, and curing temperature on the hardness of the gel beads were explored. Results Under single-factor conditions, the preparation process of the gel beads was optimized using response surface methodology. The optimal preparation conditions were: 6% calcium lactate concentration, 27 minutes of curing time, and a curing temperature of 39 ℃. Under these conditions, the prepared gel beads had the following properties: Cohesiveness of 0.6457, recovery of 0.6627, hardness of 9.9983 gf, elasticity of 1.0000, chewiness of 3.5975 gf, and water content of 84.56%. Conclusion This study prepares alginate-egg gel beads with good recovery and elasticity, and determines the optimal process for the preparation of the product. This provides theoretical support and reference for expanding the application prospects of sodium alginate-egg gel beads in the fields of biomedicine and material science.

Objective To explore the effects of different drying methods on the physicochemical characteristics and volatile aroma components of Amomum tsaoko. Methods The fresh fruit of Amomum tsaoko in Nujiang Prefecture was used as the raw material, and 6 kinds of drying methods commonly used in Nujiang Prefecture were used to dry it. The physical and chemical indexes such as color and volatile oil content of Amomum tsaoko were detected, and the volatile aroma components were analyzed by gas chromatography-mass spectrometry (GC-MS). Results The color difference and volatile oil content of Amomum tsaoko dried by different drying methods were significantly different. The L^*, a^* and b^* of Amomum tsaoko dried by air energy heat pump drying and high efficiency electric energy drying were higher, suggesting that the color of Amomum tsaoko was bright brown red and the quality was high. The volatile oil content was (1.04±0.07)-(1.29±0.07) mL/100 g. The volatile oil content of natural sun drying, air energy heat pump drying and high efficiency electric energy drying was relatively high. The composition of volatile aroma substances in Amomum tsaoko dried by different drying methods had both similarities and differences. There were 19 kinds of common substances, and the relative content of most common substances was significantly different. There were 13 kinds of main volatile aroma components (relative content≥3%), and the common components were eucalyptol, trans-nerolidol, P-propylbenzaldehyde and (Z) -citral, and their relative contents had great difference. The relative content of aldehydes and alcohols in the volatile aroma components of Amomum tsaoko was 82.75%-95.69%. The relative content of aldehydes in Amomum tsaoko obtained by biomass hot air drying was the highest, and the alcohols in other drying methods were the highest. Conclusion Therefore, different drying methods have great influence on the physical and chemical characteristics and aroma of Amomum tsaoko. The color of Amomum tsaoko is different, and the aroma and flavor of Amomum tsaoko are significantly different.

Objective To optimize the new product formulations of zero-fat oil vinegar liquid seasoning based on the quantitative descriptive analysis and consumer preference testing. Methods Quantitative descriptive analysis was used to confirm the main attributes of four zero-fat oil vinegar liquid seasonings. The consumer preferences of the overall flavor were evaluated through 9-point hedonic tests. The intensity perception of the attributes of the zero-fat oil vinegar liquid seasoning were evaluated by 5-point just-about-right (5-JAR) method. Results The Luoshenhua flavor performed best for consumer overall likings, followed by the Sichuan style spicy flavor zero-fat oil vinegar liquid seasoning. The fruity flavor and the Japanese style original flavor got the lowest acceptance scores among the four zero-fat oil vinegar liquid seasoning. According to the JAR analysis, the attributes needed to be adjusted such as the strength of the color, aroma, acidity, saltiness, and aftertaste of the Japanese original flavor and fruity flavor zero-fat oil vinegar liquid seasoning samples, and the flavor of Luoshenhua and Sichuan style spicy samples needed to be fine-tuned for individual attributes. Conclusion By utilizing quantitative descriptive analysis and consumer sensory testing, the sensory attributes of products can be combined with consumer preferences, which could effectively reflect the consumer acceptance of each attributes of the product. This provided guidance and reference for new product development and formula adjustment.

Objective To explore the effects of curcumin and vitamin C supplementation on harmful substances heterocyclic amines (HAAs) and advanced glycation end products advanced glycation end products (AGEs) in Salmon salar roasting process inhibition and the effect of exogenous additives on the flavor of grilled Salmon salar. Methods The concentrations of HAAs and AGEs were determined by high performance liquid chromatography-tandem mass spectrometry, and the inhibitory mechanism of reducing sugar, creatine, creatinine, glyoxal and other precursors and lipid oxidation levels were further determined. The changes of volatile flavor of Salmon salar during baking were analyzed by gas chromatography and ion migration spectrometry. Results Compared with the control group, curcumin and vitamin C showed significant inhibitory effects on HAAs and AGEs (P˂0.05), and the total HAAs inhibition rates were 75.21% and 59.52%, respectively. The inhibition rates of N^ε-carboxymethyl-lysine in AGEs were 90.56% and 90.87%, respectively. The inhibition rates of N^ε-carboxymethl-lysine were 94.57% and 94.80%. The concentrations of precursors such as reducing sugar, creatine, creatinine and glyoxal were highly correlated with the content of HAAs and AGEs. In addition, volatile flavor analysis showed that the addition of curcumin and vitamin C had a certain effect on the flavor of grilled Salmon salar, and increased the concentration of aroma compounds such as 3-hydroxy-2-butanone, 2,6-dimethyl- 7-octene-2-ol and menthol, which contributed to the overall smell of Salmon salar. Conclusion Curcumin and vitamin C affect the key precursors and intermediates in the formation of HAAs and AGEs, and have a significant inhibitory effect. The development of this study provides theoretical guidance for the control of harmful substances in hot processing of fish products, and provides reference for optimizing the processing technology of fish products.

Objective To investigate the anti-fatigue effects of tuna skin collagen oligopeptides (TSCOP) on mice using TSCOP derived from the skin of Thunnus alalunga. Methods TSCOP was administered at 3 dose levels—low [0.2 mg/(g·d)], medium [0.4 mg/(g·d)], and high [0.8 mg/(g·d)]—via gavage to mice for 4 consecutive weeks. The anti-fatigue status and related indicators of the mice in each group were evaluated. Results TSCOP had no significant impact on the body weight, food intake, or normal physiological functions of the mice, but it did extend the exhaustive exercise time to some extent. From the perspective of energy metabolism, high-dose TSCOP significantly increased blood glucose (P<0.001) and muscle glycogen levels (P<0.05) in the mice, while markedly reducing the accumulation of protein metabolism byproducts such as urea nitrogen and blood ammonia (P<0.001). Additionally, high-dose TSCOP significantly decreased serum levels of creatine kinase and lactate dehydrogenase (P<0.01). In terms of oxidative stress protection, high-dose TSCOP significantly regulated the balance of the oxidative/antioxidant system (P<0.05) and reduced the levels of lipid peroxidation products such as malondialdehyde. Conclusion TSCOP not only promotes the repair of skeletal muscle myofibrils but also significantly increases muscle fiber area, muscle mass, and muscle strength, comprehensively improving the fatigue state of the mice’s muscles and significantly enhancing their exercise endurance. TSCOP exhibits notable anti-fatigue properties and shows broad application potential in fields such as sports nutrition and health care.

Objective To systematically analyze the nutrition, taste and texture characteristics of salt field shrimp, an ecological shrimp (Penaeus vannamei) that grows in salt field evaporation ponds or muddy and sandy water surfaces with a salinity of over 30‰. Methods Taking freshwater cultured Penaeus vannamei (D0) as control, the conventional nutritional components, amino acids, fatty acids, major mineral elements, active substances, free amino acids, nucleotides, quaternary ammonium compounds, organic acids, texture, and color after cooking of two kinds of salt field shrimps cultured in different salinity fields (Penaeus vannamei, recorded as Y45 and Y30 separately) in Binzhou City were analyzed, and their nutritional quality was evaluated. Results Compared with freshwater shrimp, salt field shrimp had higher protein and ash content, and lower fat content. The 18 kinds of amino acids were detected in both salt field shrimp and freshwater shrimp, with glutamic acid being found the highest level, followed by aspartic acid, and tryptophan the lowest content. The proportion of essential amino acids to the total amino acid content in shrimp of all 3 groups were higher than 35.38%, and the essential amino acid index was much higher than 100, indicating balanced amino acids and high nutritional value. The unsaturation degree of fatty acids in all three groups of shrimp was high and the mineral elements such as calcium, sodium, chlorine, and magnesium in salt field shrimp were significantly higher than those in freshwater shrimp. The content of active substances such as taurine and astaxanthin was much higher than that in freshwater shrimp, but their body color tended to be lighter after cooking. The nutritional quality index of protein, phosphorus, sodium, chlorine, and magnesium in salt field shrimp was much higher than 1, indicating that salt field shrimp had greater ability to provide these nutrients than to provide thermal energy. In terms of flavor substances, the content of free amino acids in salt field shrimp was as high as 3119.88 mg/100 g (Y45), and the content of Na⁺, Cl^-, betaine, and tartaric acid was significantly higher than that in freshwater shrimp. Free amino acids Arg, Gly, Ala, Glu, inorganic ions, betaine, tartaric acid, lactic acid, and succinic acid were the main contributors to its taste, while other organic acids, flavor nucleotides, reducing sugars, etc. also provided it with richer taste. From the texture results, it could be seen that the muscle hardness and shear force of salt field shrimp were low and the elasticity was high, which means the meat of salt field shrimp was more tender than that of freshwater shrimp. Conclusion In summary, salt field shrimp (Penaeus vannameii) is a food with high protein, low fat, balanced amino acid composition, fresh and sweet taste, and high dietary nutritional value.

Objective To study the effects of different aquaculture modes on the intestinal microbiota of Opsariichthys bidens. Methods The 16S rRNA gene was amplified by polymerase chain reaction (PCR) using 515F-907R primers using the intestinal microbial DNA of C (monoculture of Opsariichthys bidens), D (mixed culture of Opsariichthys bidens and crayfish), E (mixed culture of Opsariichthys bidens and Macrobrachium nipponense) as templates, and sequenced by Illumina Hiseq2500 sequencing platform. The growth performance of Opsariichthys bidens in different culture modes was simultaneously determined. Results From the perspective of weight and fatness, C>E>D, from the perspective of body length, there was no significant difference between C and E, and there were significant differences between C and D, D and E, which was also C>E>D; from the perspective of hepatosomatic index, there was no significant difference between D and E, but there were significant differences between C and D, C and E, C>E=D; the rule of viscera index and hepatosomatic index was the same, C>D>E; the mixed fish and shrimp farming model significantly increased the diversity and richness of intestinal microbiota in fish compared to the single fish farming model; the mixed farming mode increased the diversity of intestinal microbiota composition in Opsariichthys bidens, and 2 kinds of mixed farming modes had the same effect; the indicator groups for monoculture and 2 kinds of mixed breeding modes of Opsariichthys bidens were different, and the common indicator groups for both mixed breeding modes of Opsariichthys bidens were Microbacteria and Prevotella. Conclusion The comprehensive utilization and quality safety of agricultural products, as well as the single farming mode, result in higher body weight and fat content of Opsariichthys bidens, which is beneficial for increasing the yield of food processing; the mixed farming mode has better microbial diversity and richness, stronger resistance and better quality of Opsariichthys bidens, which is conducive to improving the product quality of food processing. This study can provide theoretical support for the nutritional supply, metabolic homeostasis, epidemic prevention and immunity, food processing, and other aspects of Opsariichthys bidens under different breeding modes.

Objective To investigate the effects of low-temperature plasma-activated water (PAW) with varying treatment durations (5, 10, 15 minutes) on the quality of cold fresh Siniperca chuatsi slices. Methods This article used 0.15% lactic acid solution as the sterilization medium to soak cold fresh Siniperca chuatsi slices in PAW for 5, 10 and 15 minutes. The untreated samples served as the control group, refrigerated at 4 ℃. The pH, total bacterial count, total volatile base nitrogen (TVB-N), cooking loss, texture and sensory quality of the sample were measured every 2 days to evaluate the preservation effect of PAW. Results The results showed that after PAW treatment, the total bacterial count and TVB-N value of the sample were significantly inhibited, the pH decreased, the texture characteristics were maintained well, and the sensory quality of the sample were improved. PAW treatment could lead to an increase in cooking loss rate, and increase chewing ability of cold fresh Siniperca chuatsi slices. Conclusion The 15 minutes treatment group has the best preservation effect on cold fresh Siniperca chuatsi slices, maintaining good storage quality and prolonging the shelf life of cold fresh Siniperca chuatsi slices by 4 days.

Food mycotoxins (aflatoxin, ochratoxin, zearalenone, deoxynivalenol, etc.) are contaminants that pose a serious threat to food safety and public health. With the increasing global demand for food and the complexity of the supply chain, rapid and sensitive detection of contaminants is essential to maintain public health and well-being. In recent years, the rapid development of nanotechnology has provided new ideas for the detection of mycotoxins in food. Among them, quantum dots, as a new type of fluorescent nanomaterials, are favored in the field of biosensing due to their excellent optical properties and high sensitivity. Taking quantum dots as a starting point, this paper briefly reviewed the basic properties, synthesis, modification and functionalization of quantum dots, focused on their application in the detection of food mycotoxins, discussed the advantages and challenges of quantum dots in food mycotoxins detection, with the aim of providing new ideas for food safety detection and on-site real-time detection, and safeguarding food safety and human health.