Objective To explore the antioxidant activity and stability of peptides from the visceral of Todarodes pacificus. Methods Free radical scavenging capacities of peptides from the visceral of Todarodes pacificus were determined, while the effects of temperature, pH and gastrointestinal digestion on the antioxidant activity of peptides from the visceral of Todarodes pacificus were also evaluated. Results The peptides from the visceral of Todarodes pacificus exhibited excellent free radical scavenging abilities, with half maximal inhibition concentration (IC₅₀) values of 1.38, 15.26, 0.90 and 2.21 mg/mL for scavenging 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), 2,2’-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) cationic radicals, hydroxyl radicals, and superoxide anion radicals, respectively. The antioxidant activity of the peptides remained relatively stable within a temperature range of 25-100 °C. Under pH conditions of 7.0-8.0, their antioxidant activity showed no significant change (P>0.05), but it significantly decreased under strongly acidic or alkaline conditions (P<0.05). After in vitro simulated gastrointestinal digestion, the peptides still maintained strong antioxidant activity. Conclusion The peptides from the visceral of Todarodes pacificus has good antioxidant activity and stability, but it shall be noted that the processing and storage of its related products avoid the influence of high temperature and extreme acid-base conditions. The present research will open up new ways for the high-value utilization of the visceral of Todarodes pacificus resources and provide scientific guidance for the innovative development of natural antioxidant peptides.

Objective To develop Maillard reaction flavors combined with caramelized syrup using natural plants as raw materials. Methods Using tamarind as a raw material, it was treated with composite enzymes and mixed with caramelized syrup for Maillard reaction. The optimal preparation process was determined according to the comprehensive sensory score standard for Maillard flavors. The aroma differences between the Maillard reaction flavors with and without caramelized syrup were analyzed, and volatile aroma compounds were detected using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The reasons for the aroma differences were analyzed, and its antioxidant activity was studied using 1,1-diphenyl-2-picrylhydrazyl (DPPH). Results The optimal conditions for tamarind enzymatic hydrolysis were: Temperature 45 ℃, time 4.0 hours, and a composite enzyme ratio of 1:1:1 (m:m:m) for pectinase, cellulase, and papain, with an enzyme dosage of 0.5% of the tamarind amount. At a temperature of 120 ℃, reaction time of 80 minutes, initial pH 8.0, and a material-to-liquid ratio of 5:1 (m:V), the Maillard reaction flavor mixed with caramelized syrup showed the highest sensory score. Under these conditions, 68 volatile compounds were detected in the flavor, with ester, heterocyclic, and ketone volatile compounds accounting for a higher proportion compared to the Maillard flavor without caramelized syrup, imparting a sweet-caramel, roasted-sweet, and rich aroma. Adding caramelized syrup enhanced the antioxidant activity of the flavor, and at a concentration of 10 mg/mL, the DPPH scavenging rate reached 70.8%. Conclusion This study provides a new method for preparing edible flavors through the Maillard reaction with tamarind as the raw material combined with caramelized syrup.

Objective To establish an enzyme-linked immunosorbent assay method for detecting soybean agglutinin in legume foods. Methods After washed the sample, added phosphate buffer solution and homogenize it thoroughly. After centrifugation and purification, collected the supernatant and determine it by enzyme-linked immunosorbent assay. Quantify it used an enzyme-linked immunosorbent assay reader. Result In the linear range of 0-400 μg/mL, the linear equation of soybean agglutinin obtained was Y=0.0021X+0.0528, r=0.9998. The detection limit of this method was 125 mg/kg, the recovery rate was between 99.17% and 101.20%, and the relative standard deviation was between 1.27%-2.24%. Conclusion This method is easy to operate, has good specificity, and the antigen concentration is directly proportional to the OD₄₅₀ value. Applicable to the detection of soybean agglutinin poisoning incidents by grassroots disease control centers.

Fungal toxins are a class of toxic secondary metabolites produced by filamentous fungi under specific environmental conditions, with nephrotoxicity, hepatotoxicity, neurotoxicity, teratogenicity, carcinogenesis, and mutagenicity. These toxins can enter the food chain by contaminating agricultural products such as grains, fruits, vegetables, nuts, and their processed products, posing a serious threat to human health. Therefore, developing efficient and sensitive detection techniques for fungal toxins in food is particularly important. This article provided a systematic review of common fungal toxin detection technologies in food, focusing on the technical characteristics of different detection technologies in sensitivity, specificity, multi-component synchronous detection, and on-site rapid screening, analyzed the key technical bottlenecks such as complex food matrix interference elimination, precise quantification of trace toxins, and development of detection standard substances, providing reference for in-depth research in this field and the updating and optimization of national and other levels of detection standards, in order to further improve the accuracy and efficiency of fungal toxin detection in food and provide strong support for food safety assurance.

Objective To study the effects of two kinds of processing techniques, ultrafine grinding and spray drying, on the metabolites of apple powder. Methods Liquid chromatography-tandem mass spectrometry was used to compare the effects of ultrafine grinding and spray drying technologies on the types of metabolites, expression abundance, correlation analysis, and kyoto encyclopedia of genes and genomes (KEGG) pathways of apple powder. Results The results indicated that compared with ultrafine grinding, spray-dried apple powder had reduced particle size D[50] 3.91 μm, D[3,2] 2.62 μm, D[4,3] 5.52 μm, increased specific surface area (850.10 m²/kg), and decreased span value (2.51). Principal component analysis showed that the cumulative variance contribution rate of apple powder under these two processing technologies was 82.7%, suggesting that the processing methods had a significant influence on the metabolite composition. A total of 244 metabolites were identified, including lipids, phenylpropanoids, and benzenoids. Abundance expression showed that ultrafine grinding outperformed spray drying in retaining natural nutritional components. The sample correlation analysis and heatmaps indicated that metabolite expression in spray-dried apple powder had higher uniformity and stability. Univariate statistical analysis revealed that, compared with ultrafine grinding, spray-dried apple powder had 1172 kinds of substances upregulated and 2550 kinds of substances downregulated. Differential metabolite correlation analysis showed that different processing techniques were positively correlated with specific metabolites in apple powder, such as ginsenoside F1 and N-fructosyl pyroglutamate, and negatively correlated with salicylic acid and aspartic acid, among others. KEGG pathway enrichment analysis highlighted the most active pathway as the biosynthesis of unsaturated fatty acids. Conclusion It has been demonstrated that ultrafine grinding is suitable for the production of healthy and special nutritional food products, while spray drying is more appropriate for quick-service foods and the baking industry, laying a theoretical foundation for ensuring food safety and quality control.

Objective To understand the pollution situation of new risk factors such as 3-chloropropanol ester (3-MCPDE), glycidyl ester (GE), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP) in Camellia oleifera seed oil of Jiangxi Province, and make risk assessment. Methods The content of 3-MCPDE, GE, DBP and DEHP in 29 batches of Camellia oleifera seed oil were determined by gas chromatography-mass spectrometry, and the exposure risk was analyzed by dietary exposure assessment method. Results The content of 3-MCPDE in Camellia oleifera seed oil ranged from 0.11 mg/kg to 4.52 mg/kg, the detection rate was 75.86%, and the problem rate was 10.34%. GE content ranged from 0.13 mg/kg to 11.76 mg/kg, the detection rate was 72.41%, and the problem rate was 44.83%. The content of DBP ranged from 0.43 mg/kg to 12.90 mg/kg, and the problem rate was 34.48%. The range of DEHP content was 0.57-9.69 mg/kg, the detection rate was 55.17%, and the problem rate was 20.69%. The average exposure of residents to DBP, DEHP, 3-MCPDE and GE through edible oil tea seed oil ranged from 0.56 μg/(kg·BW) to 0.75 μg/(kg·BW), and the exposure risk of DBP, DEHP and 3-MCPDE ranged from 1.12% to 37.37%. The exposure risk of margin of exposure (MOE) of GE was 3948.94 for men and 3347.52 for women, with both MOE values being below 10000. Conclusion Camellia oleifera seed oil poses a certain risk of contamination with 3-MCPDE, GE, DBP and DEHP. The likelihood of human health hazards from DBP, DEHP, and 3-MCPDE intake through Camellia seed oil is very low for residents. However, greater attention shall be paid to the health risks associated with GE exposure.

Objective To systematically analyze the characteristics of volatile compounds in the crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry (GC-IMS) combined with electronic-nose. Methods GC-IMS was used to qualitatively and quantitatively analyze the volatile compounds in the crude fat of different parts (head, abdomen and viscera) of Trachinotus ovatus, focusing on the identification of differences in key flavor components such as alcohols, ketones, acids and aldehydes. Combined with electronic-nose technology, the overall flavor profile of crude fat in each part was characterized to further evaluate the contribution of major volatile compounds to flavor formation. Results The crude fat in different parts of Trachinotus ovatus belonged to high-quality lipids, but there were significant differences in the composition of volatile components. The fish head group was mainly composed of alcohols and ketones. The abdominal group was dominated by alcohols, alkanes and acids; the visceral group contained higher volatile acids. Conclusion This study reveals the differences in volatile compounds in different parts of Trachinotus ovatus, provides theoretical support for its flavor regulation, and also provides guidance for the high-value utilization of by-products such as viscera.

Objective To establish a method for the simultaneous determination of 16 kinds of anesthetics and metabolites residual amount in aquatic products by multi-plug filtration cleanup (m-PFC)-liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods Samples were extracted with acetonitrile containing 1% formic acid, separated by salting-out, and the upper acetonitrile was purified by m-PFC column packed with anhydrous magnesium sulfate, primary secondary amine (PSA), and enhanced matrix removal-lipid (EMR-Lipid). The targets were separated by C₁₈ column using methanol-2 mmol/L ammonium formate containing 0.1% formic acid as mobile phase for gradient elution, detected by positive or negative electrospray ionization-tandem mass spectrometry under multiple reaction monitoring mode, and quantified with matrix external standard method. Results The 16 kinds of anesthetcs and metabolites showed good linear relationships in their respective concentration ranges (r²>0.996). The limits of detection (S/N=3) and limits of quantitation (S/N=10) were 0.03-0.30 μg/kg and 0.10-1.00 μg/kg. The average recoveries at low, medium and high concentration levels in the blank sample matrix were 79.3%-113.8%, and the relative standard deviations were 1.3%-7.2% (n=6). Conclusion This method is simple to operate, sensitive and good in stability, which can be applied to the rapid detection of 16 kinds of anesthetics and metabolites in aquatic products.

Objective To study the effects of different concentrations of 1-methylcyclopropene (1-MCP) and phytic acid (PA) on the physiology and storage quality of Lycopersicon esculentum Mill.. Methods Based on the optimal concentration of 1-MCP and PA alone, the study was carried out under the conditions of room temperature (20±1) ℃ and relative humidity (80%-90%), and Lycopersicon esculentum Mill. without preservative treatment were used as the control, the full factorial composite experiments of 0.8 μL/L and 1 μL/L 1-MCP and 0.05% and 0.1% PA were carried out, and measured the mass loss rate, hardness, soluble solids content (SSC), ethylene release, peroxidase (POD) activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate, and sensory evaluation of Lycopersicon esculentum Mill. during the storage period. Results The 1 μL/L 1-MCP+0.1% PA treatment group had a sensory evaluation score of 85.6 after 12 d of storage, with a weight loss of 0.93%, hardness of 5.04 kg/cm², SSC content of 8.4%, ethylene release of 0.4398 μL/(kg·h), and POD vigour and DPPH radical scavenging rates of 96.9 U/g FW and 82.60%. Conclusion This study show that 1 μL/L 1-MCP+0.1% PA compound treatment is more helpful for the improvement of POD activity and DPPH radical scavenging rate, which in turn delayed the loss of quality, hardness and SSC, low ethylene release, and the overall maintenance of higher sensory scores, which effectively maintained a better storage quality and prolonged the freshness period of Lycopersicon esculentum Mill., and provided technical references for the freshness preservation of more categories of fruits and vegetables. It provides a technical reference for more categories of fruits and vegetables.

Objective To evaluate the nutritional composition and quality of Apostichopus japonicus body walls under different breeding models. Methods The nutritional components of Apostichopus japonicus body walls under natural growth, industrial cultivation, pond cultivation, bottom-sowing proliferation, enclosure cultivation, and cage cultivation in the Yantai Region were analyzed and compared. These components included moisture, protein, fat, polysaccharides, saponins, taurine, amino acids, fatty acids and mineral elements. Results Under 6 kinds of breeding methods, the natural growth protein and saturated fatty acid content were the highest, the taurine content was higher, and there were also high levels of essential amino acids and amino acid ratios; bottom propagation had higher levels of calcium, zinc and selenium in terms of mineral elements, with the lowest levels of potassium and magnesium. It had a better flavor and the highest levels of medicinal and flavor amino acids; the fat content, taurine content, total amino acid content, essential amino acid proportion, and unsaturated fatty acid content were the highest in cofferdam aquaculture; the content of Apostichopus japonicus in net cage aquaculture was the highest; pond aquaculture had the highest content of water, calcium and sea cucumber polysaccharides, but the lowest content of various components such as Apostichopus japonicus; the overall composition of factory farming was relatively low, with the lowest content of various components such as polyunsaturated fatty acids. Conclusion In the Yantai Region, under different breeding methods, there are obvious differences in the nutritional and functional components of the body wall of Apostichopus japonicus. The quality of natural growth, bottom-sowing proliferation, enclosure cultivation and cage cultivation is superior to that of industrial cultivation. The results of this study partially improve the evaluation of the nutritional quality of Apostichopus japonicus in the Yantai Region, provide data support for the processing and purchase of Apostichopus japonicus, and serve as a reference for the development of the Apostichopus japonicus industry.