Plant-based raw materials refer to materials extracted from or derived from plants, with dietary fiber and protein as the main ingredients, which can be used in many fields such as food, industry, and environmental protection. At present, with the consumer quest for “health and sustainability” and the demand of lactose intolerant and vegetarian groups, plant-based protein materials are widely used in the dairy industry to produce nutritious (zero cholesterol and low saturated fat), humane (animal welfare) and environmentally friendly (energy saving and emission reduction) animal milk alternatives. This paper reviewed the research progress on the quality characteristics of plant-based protein raw materials and their application in the dairy industry, and provided a certain reference for the research and application of plant-based materials in the dairy industry.

Objective To explore the stabilizing effects and mechanism of Tremella fuciformis polysaccharide (TFP) on soybean oil Pickering emulsion. Methods In this study, TFP was used to construct soybean oil Pickering emulsion. The effects of TFP concentration on emulsion stability were systematically analyzed by characterizing the particle size distribution, rheological properties, thermal stability and storage stability of the emulsion. Results Microscopic observation and particle size analysis indicated that when the TFP concentration was 0.5%, the droplet size was the smallest and the uniformity was the highest. In addition, rheological analysis showed that the Pickering emulsion was characterized by pseudoplastic fluid, and the viscosity of the emulsion decreased significantly with the increase of temperature, while the increase of TFP concentration increased the viscosity of the emulsion. Especially when the shear rate was 0.1 s^-1, the apparent viscosity of 0.5% TFP emulsion reached 516.4400 mPa·s, which was 45 times of 0.1% emulsion. When the TFP concentration were 0.4% and 0.5%, after heating treatment at 95 ℃ for 30 min, the emulsion stability still reached (99.03±0.15)% and (91.38±0.70)%, and the particle size remained stable, showing excellent thermal stability. After 14 days of storage, there was no stratification appeared in the 0.5% TFP emulsion, exhibiting excellent storage stability. The results showed that the concentration of TFP was positively correlated with the stability of Pickering emulsion. Conclusion TFP inhibits droplet aggregation through interfacial film enhancement and steric hindrance effects, thereby improving the stability of Pickering emulsions. This study provides theoretical support and experimental reference for the development and application of polysaccharides stabilizers in Pickering emulsions.

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.

Objective To establish a chronoamperometry detection method for accurately determining the nitrite content in food. Methods Cobalt nanoparticles, graphene oxide, and polypyrrole were electrodeposited on the electrode surface to construct an electrochemical sensor for nitrite detecting. The detection conditions were optimized, and the linear range of chronocurrent method for nitrite detection was determined. After the specificity of the detection method was verified, the samples were tested using the optimized detection conditions. Results An electrochemical sensor for nitrite detection was prepared. The optimal potential for this method was 0.85 V, the optimal pH was 8.0, and the optimal deposition time was 300 s. The interfering substances dopamine, ascorbic acid and uric acid had little impact on the detection of nitrite, and the detection of samples found that the established method had high accuracy. Conclusion An electrochemical sensor for detecting nitrite is prepared, which has good stability and high accuracy, and is suitable for the determination of nitrite content food.

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 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 establish a new method for the determination of 4 kinds of non-volatile N-nitrosamines (NVNA), N-nitrosoproline (NPRO), N-nitrososarcosine (NSAR), N-nitroso-thiazolidine-4-carboxylic acid (NTCA) and N-nitroso-thiazolidine-4-carboxylic acid (NMTCA), in dried smoked fish products by liquid chromatography-tandem mass spectrometry. Methods The samples were extracted by acetonitrile, degreased with n-hexane, separated on a MORHCHEM Caprisil C₁₈-AQ (4.6 mm×250 mm, 5 μm)column, and detected by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in multiple reaction monitoring (MRM) mode, and quantified by the external standard method of matrix standard curve. Results The linearity of the 4 kinds of NVNA was good in ranges of 1,4,10 or 50-800 ng/mL with r²>0.996, the detection limits were 1.36-56.17 μg/kg, the quantification limits were 4.52-187.2 μg/kg, and the spiked recoveries of 4 kinds of NVNA ranged from 90.34%-103.60% with the relative standard deviations (RSDs) of 1.75%-6.47%. Practical applications showed that NVNAs were detected in commercially available samples of the dried smoked fish at different levels and in different species, with the weakly carcinogenic NSAR being detected at higher rates and levels. Conclusion This method is simple in sample pretreatment, good in accuracy and high in precision, which can meet the simultaneous determination of 4 kinds of NVNA in dried smoked fish, and provides a valuable technical reference for the regulation and control of the NVNA contamination level in dried smoked fish products.

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.

In the context of public health awareness and the ongoing enhancement of social living standards, tea polyphenols have garnered significant attention due to their associated health benefits. However, the instability of tea polyphenols and their poor bioavailability—stemming from environmental sensitivity—render them susceptible to oxidation and degradation during processing and utilization. This instability severely impacts the bioactive potential of tea polyphenols, highlighting considerable limitations in their application. Consequently, it is crucial to implement effective strategies aimed at improving the bioavailability of these compounds. The extraction technology employed for tea polyphenols plays a pivotal role in determining their product efficacy and applications. This paper provided a review of the composition, extraction methodologies, and metabolic absorption processes related to tea polyphenols. Furthermore, it summarized recent advancements in enhancing the bioefficacy of tea polyphenols through various nanotechnological systems—including nano-emulsions, nanoparticles, and nano-liposomes. The findings presented herein provide valuable insights for optimizing the utilization and development of products derived from tea polyphenols.