Objective To prepare a multifunctional chitosan-based composite film and improve its application in fruit preservation. Methods A kind of chitosan/lignin/ε-polylysine composite film was fabricated, and its effects on the postharvest preservation of Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp. were also investigated. Results The results showed that although the addition of lignin made the film brown, the good transparency, excellent water resistance and antioxidant property were also observed in the obtained film. Moreover, the results showed that the composite film loaded with 0.2% ε-polylysine exhibited 100% inhibition rate against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coil). The preservation experiment results indicated that, under the optimized film composition conditions (2.0% chitosan, 0.023% lignin, 0.2% ε-polylysine), the chitosan/lignin/ε-polylysine composite film could effectively delay the changes of physical and chemical properties during the fruits storage. After 12 days of storage at room temperature, compared with the blank groups (untreated Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp.), the composite film-treated Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp.’s rot rate decreased by 22.22% and 62.50%, the weight loss rate decreased by 3.22% and 3.67%, as well as the hardness of Citrus reticulate ‘Shiyue Ju’ increased by 35.59% and the hardness of Vaccinium spp. increased by 2.02%, respectively. At the same time, the composite film effectively maintained the content of soluble solids, vitamin C (VC), titratable acid and other nutrients in Citrus reticulate ‘Shiyue Ju’ and Vaccinium spp.. Conclusion The prepared chitosan/lignin/ε-polylysine composite film is expected to replace chemical preservatives in the preservation of oranges and blueberries, providing a reference for the development of novel green preservation materials.

Objective To establish a rapid competitive inhibition immunochromatographic detection method for the simultaneous determination of 3 kinds of neonicotinoid pesticides with a high non-compliance rate in Musa nana Lour.. Methods The samples were extracted using a solution composed of 20% methanol, 0.05% Tween, and 0.02 mol/L phosphate-buffered saline (PBS). After centrifugation at 8000 r/min for 5 min, 100 μL of the supernatant was taken and diluted according to specific dilution ratios. Subsequently, 100 μL of the diluted sample solution was added to the sample well (S). The results were read after 8 min reaction period. Results The limits of detection for imidacloprid, clothianidin, and thiamethoxam were 0.050, 0.020 and 0.002 mg/kg, respectively, with corresponding sample dilution factors of 2-fold, no dilution, and 5-fold. Upon evaluation, the relative accuracies were determined to be 96.7%, 98.3% and 100.0%, respectively, which were in agreement with the results obtained by the liquid chromatography-mass spectrometry method for the detection of these pesticides in Musa nana Lour.. Conclusion This rapid detection method exhibits characteristics such as simplicity in operation, rapidity in detection, and portability of the instrument, rendering it suitable for on-site and rapid screening of pesticide residues in Musa nana Lour..

With the rapid development of the global health food market, the management of health claims for functional foods has become an essential part of food regulatory systems in various countries. The scientific basis, accuracy, and compliance of health claims not only affect consumer trust but also have a direct impact on the sustainable development of the functional food market. As a pioneer in the Asian functional food market, Japan has established a systematic and comprehensive framework for managing health claims. Through the implementation of systems such as the Foods for specified health uses, Foods with functional claims, and Nutrient function claims, Japan enforces a tiered management approach for health claims of functional foods. This tiered system not only includes clear legal frameworks but also emphasizes rigorous scientific evaluation to ensure the authenticity and reliability of the claims. This paper took Japan’s health claim management system for functional foods as the research object, systematically summarized its regulations in terms of legal frameworks, classification management and scientific evidence, provided insights into the regulatory experience and effectiveness of Japan’s system. It aims to offer valuable references for improving the health claim management system for functional foods in China.

Objective To establish a method for qualitative determination of Tricholoma matsutake ingredients by a TaqMan real-time fluorescence polymerase chain reaction (PCR), and identify the conformity of Tricholoma matsutake and its products with their labels by DNA barcoding technology. Methods Taking the pol gene of Tricholoma matsutake as the target gene, specific primers and probes were designed to study and analyze their specificity, sensitivity and repeatability. The established TaqMan real-time PCR method of Tricholoma matsutake was used to detect different types of commercially available samples and identify their authenticity. Results The established method was used for real-time PCR detection, and there was no cross-reactivity between Tricholoma matsutake and 32 kinds of other edible fungi, animals and plants, indicading strong specificity of the method. The sensitivity was 0.01% Tricholoma matsutake and 0.01 ng/μL Tricholoma matsutake genomic DNA. The authenticity test of 160 commercially available Tricholoma matsutake and their products showed that there was counterfeiting of dried Tricholoma matsutake. The test results did not match the labels at a rate of 36.70%. DNA barcoding technology was used to further identify the species of counterfeit matsutake mushrooms, with species attributes of Stropharia rugosoannulata, Tricholoma giganteum and Tricholoma bakamatsutake. The non-compliance rates with labels in the authenticity testing resultes of other collected matsutake products were 23.70%-60.00%, respectively. Conclusion This method has high sensitivity and strong specificity, which can quickly and accurately identify the authenticity and compliance of Tricholoma matsutake ingredients.

Objective To establish a quantitative detection method for the quantitative determination of the viable bacteria number of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in fermented milk, by combining propidium monoazide (PMA) with real-time fluorescence quantitative polymerase chain reaction (qPCR). Methods Firstly, the specific primer probe of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III was designed and verified, the standard curve was established using standard strains, and the reaction conditions of the PMA were optimized. Secondly, the quantities of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in the fermented milk samples were quantitatively detected. Results The optimal mass concentration of damaged bacteria of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III was 10 μg/mL, and the optimal exposure time was 10 min. The PMA-qPCR detection method could accurately detect Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in fermented milk. Conclusion In this study, a rapid and accurate PMA-qPCR detection method is established for the detection of Bifidobacterium animalis subsp. lactis BB-12 and Lactiplantibacillus plantarum ST-III in fermented milk system, which provides certain reference significance for the quantitative detection of probiotics in fermented milk products.

Objective To investigate the generation pattern of heterocyclic amines (HAs) and advanced glycation end products (AGEs) in plant hamburger meat under different thermal processing conditions. Methods ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to analysed the effects of different treatments (uncooked, steamed and grilled), grilling temperatures (160, 180, 200 °C), and grilling times (4, 8, 12 min) on the content of free HAs and AGEs, bound HAs and AGEs, and amino acids in the plant hamburger meat. AGEs and amino acid content of plant hamburger meat, and investigate the simultaneous generation of free and bound HAs and AGEs in plant hamburger meat under different thermal processing conditions using principal component analysis (PCA). Results The results of PCA showed that the highest levels of free HAs and AGEs and bound HAs were found in plant hamburger meat under 200 °C/12 min roasting condition in the roasted sample group. A total of (11.44±2.68) ng/g of total free HAs, (80.24±9.56) ng/g of total bound HAs, (1.99±0.29) μg/g of total free AGEs and (46.00±4.00) μg/g of total bound AGEs were detected in the raw hamburger meat. Compared with raw plant hamburger meat, there was an increase in bound N^ε-carboxyethyl-lysine (CELs) and a smaller difference in free AGEs and HAs in steamed plant hamburger meat. There was a significant increase in hazardous material content after steaming and roasting (200 °C, 12 min), which increased by 191.83%, 164.38%, 218.59% and 15.70%, respectively, as compared to the blank group. During roasting, the free and bound HAs, free AGEs in plant hamburger meat showed a increase with the increase of roasting temperature and time. The total amount of free and bound HAs and free AGEs increased by 79.14%, 23.38% and 88.05%, respectively, under the conditions of roasting temperature of 180 °C and roasting time of 4-12 min; under the condition of roasting time of 8 min, the content of hazards in plant hamburger meat at roasting temperature of 200 °C compared with that at 160 °C increased by 61.28%, 34.82% and 67.93%, respectively. Conclusion Different treatments and thermal processing conditions has significant effects on the generation of HAs and AGEs, which increase with the increase of roasting temperature and the prolongation of roasting time in plant hamburger meat. This study aims to provide theoretical and experimental basis for the reduction and control of HAs and AGEs in thermal processing of plant hamburger meat.

Objective To investigate the pollution status of perfluorinated compounds (PFCs) in commercial fish in Liaoning coastal areas. Methods The 6 species of marine commercial fish were collected from 4 coastal areas in Liaoning, including Lvshun, Zhuanghe, Yingkou, and Jinzhou. A standardized pre-processing procedure for marine fish samples was established. PFCs were detected using liquid chromatography-tandem mass spectrometry. The pollution levels of PFCs in the commercial fish were assessed, and the bioaccumulation risk analysis was conducted. Results The main PFCs pollutants in economic fish species in sea were perfluorooctanoic acid (PFOA) and perfluorooctane sulfonates (PFOS). PFOA was detected in all fish samples, with maximum and minimum concentrations of 30.30 ng/g ww and 4.02 ng/g ww, respectively. PFOS was detected in 100% of fish viscera samples but was not found in muscle tissues. Among the tested species, Sebastodes fuscescens, Hexagrammos otakii, and Larimichthys polyactis were more prone to accumulating PFOS and PFOA, indicating potential bioaccumulation effects. Conclusion PFCs contamination is widespread in commercial fish. Continuous monitoring of PFCs shall be implemented, and control measures shall be taken in areas with severe PFOS and PFOA pollution. Ongoing monitoring and risk analysis of these pollutants are essential.

Objective To investigate the quality characteristics of wild Rosa roxbunghii seeds polysaccharides from different regions in Guizhou Province. Methods Wild Rosa roxbunghii seed polysaccharides were extracted from 11 different regions in Guizhou Province by ultrasonic assisted enzymatic method, and the physicochemical properties of the polysaccharides were determined to compare their differences. Results The composition, physicochemical properties, antioxidant properties and application quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province were not the same. In terms of physical and chemical properties, the extraction ratio of wild Rosa roxbunghii seed polysaccharides in region QD3 was the highest (26.23%); the solubility of wild Rosa roxbunghii seed polysaccharides in region QD5 was the best (98%); the holding oil capacity of wild Rosa roxbunghii seed polysaccharides in region QD9 was the highest (5.06 g/g) and the content of galacturonic acid was the highest (55.90%); the content of protein in wild Rosa roxbunghii seed polysaccharides in region QD7 was the highest (18.53%); and the content of neutral sugar in wild Rosa roxbunghii seed polysaccharides in region QD10 was the highest (15.04%). In terms of in vitro antioxidant activity, the wild Rosa roxbunghii seed polysaccharide from region QD3 had the strongest 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radical scavenging ability [half maximal inhibitory concentration (IC₅₀) value=0.09 mg/mL]; the wild Rosa roxbunghii seed polysaccharide from region QD10 had the strongest hydroxyl radical scavenging ability (IC₅₀ value=0.24 mg/mL); and the wild Rosa roxbunghii seed polysaccharide from region QD2 had the strongest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability (IC₅₀ value=0.13 mg/mL). In terms of application quality, the hardness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD4 was the largest; and the crispiness of the cookie formula with wild Rosa roxbunghii seed polysaccharides from region QD1 was the best. Conclusion The quality of wild Rosa roxbunghii seed polysaccharides from different regions in Guizhou Province is obviously different and has its own characteristics. The results of this study can provide a theoretical basis for developing functional products from wild Rosa roxbunghii seed polysaccharides, broadening the way of deep processing and utilization of wild Rosa roxbunghii fruit, improving the economic benefits of wild Rosa roxbunghii fruit, and providing data reference for the development of related industries and scientific research.

Objective To study the change law of biogenic amines in the process of soy sauce fermentation and explore the influence of production conditions on the accumulation of biogenic amines. Methods The content of biological amines in soy sauce was analyzed at different fermentation times by high performance liquid chromatography (HPLC) technology. Meanwhile, the effects of different saltwater concentrations (15%, 20%, 25%), fermentation temperatures (20, 30, 40 ℃), and yeast additions (0.05%, 0.10%, 0.15%) on the production of biological amines in soy sauce fermentation were explored. Results The content of biological amines in soy sauce presented an increasing trend first and then decreasing as the fermentation time was prolonged; the lowest content of biological amines in soy sauce after fermentation ends was 368.9 mg/L at a temperature of 40 ℃; the lowest content of biological amines in soy sauce after fermentation ends was 376.41 mg/L at a saltwater concentration of 25%; the lowest content of biological amines in soy sauce after fermentation ends was 403.45 mg/L when the yeast addition was 0.05%. Conclusion Biogenic amines are harmful substances in soy sauce fermentation process, and their excessive content can have certain impacts on human health. By adjusting the saltwater concentration, fermentation temperature, and yeast addition, it is possible to effectively inhibit the formation of biogenic amines during soy sauce fermentation, thereby effectively improving the safety of soy sauce.

Objective To explore the optimal aging time for high-quality beef. Methods The longissimus dorsi muscle of Wokin black cattle was selected as the experimental material. The beef was aged in a chilling room at 4 °C for 12, 24, 48, 72, 96, and 120 hours. Comprehensive analyses were conducted on the beef’s moisture content, pressurized water loss rate, tenderness, inosinic acid, amino acids and fatty acids. Principal component analysis was performed on tenderness and flavor composition indicators under different aging times. Results The moisture content of beef showed no significant differences among different aging times (P>0.05). The pressurized water loss rate gradually increased with prolonged aging time, reaching its maximum value of (34.84±0.39)% at 120 hours. Tenderness gradually decreased, reaching its lowest value of (24.42±5.04) N at 120 hours. The inosinic acid content peaked at (185.2±10.3) mg/100 g after 72 hours of aging. Umami and sweet amino acids reached their highest levels at 96 hours, while bitter amino acids reached their lowest levels at 12 hours. The content of saturated fatty acids+monounsaturated fatty acids, Methyl stearate (C18:0), and methanol oleate (C18:1n9c) were highest at 120 hours. Principal component analysis and comprehensive factor scoring results indicated that the tenderness and volatile flavor compounds of beef aged for 96 hours scored significantly higher than those aged for other durations. This aging time was most conducive to the formation of volatile flavor compounds in beef. Conclusion Aging for 96 hours is beneficial for enhancing the tenderness and flavor of high-quality beef.