Objective To develop a compound beverage suitable for diabetics using Auricularia auricula and Stigma maydis as raw materials. Methods Using Auricularia auricular and Stigma maydis as raw materials, xanthan gum as a stabilizer, and mogroside as a flavoring agent, the preparation process of the compound beverage was optimized through orthogonal experiments. The hypoglycemic effects of the beverage was evaluated by in vitro hypoglycemic and antioxidant tests. Results The optimal formula for the compound beverage was as follows: 30% of Auricularia auricula enzymatic hydrolysate, 40% of Stigma maydis extract, 0.10 g of mogroside, and 0.03 g of xanthan gum. Under these conditions, the sensory score of the compound beverage was 73.57 points. The α-glucosidase inhibition rate and α-amylase inhibition rate of the composite beverage were (55.26±2.05)% and (34.64±0.40)%, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, superoxide anion scavenging rate, and hydroxyl radical scavenging rate of the compound beverage were (77.08±1.20)%, (30.56±0.41)%, and (38.95±0.43)%, respectively, all superior to those of the single Auricularia auricula enzymatic hydrolysate and Stigma maydis extract. Conclusion The composite beverage demonstrates positive effects in regulating blood glucose levels and eliminating endogenous free radicals. This study establishes the optimized formulation and preparation process for Auricularia auricula and Stigma maydis compound beverage, which demonstrates both feasibility and effectiveness. These findings provide both a theoretical foundation and practical references for developing functional beverages with dual hypoglycemic and antioxidant properties.

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 further explore and optimize the wet fermentation process of small grain coffee, and conduct quality analysis on the coffee produced under this process condition. Methods Firstly, the selected small coffee fresh fruits were cleaned and peeled, and then natural microorganisms were introduced in a waterproof environment for full fermentation. After fermentation, the mucus was removed, and it was dried properly to complete the entire wet fermentation process. In the coffee quality experiment, a fermentation tank was used to prepare experimental samples, and the content values of gallic acid, glucose, caffeine, and free amino acids in coffee were measured using a spectrophotometer. The experiment of antioxidant activity and sensory evaluation of wet fermentation was carried out. Results The wet fermentation process significantly optimized various indicators of coffee, not only made the aroma more rich and long-lasting, but also achieved a perfect balance between sweetness and taste, demonstrating excellent quality of richness and delicacy, and the antioxidant properties of coffee were particularly outstanding. Conclusion This study can provide the market with higher quality coffee options.

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 analyze the active components, antioxidant activities, flavor compounds, and microstructure of Astragalus fermented by 3 kinds of different lactic acid bacteria. Methods Astragalus was solid-state fermented for 6 d using Lactobacillus paracasei, Bifidobacterium breve, and Lactobacillus plantarum. The content of active components including total phenols and total flavonoids, as well as antioxidant activities including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation (ABTS⁺), hydroxyl (OH) free radical scavenging rates and total reducing power was determined. The flavor analysis was conducted using electronic nose, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). In addition, the microstructure was observed by scanning electron microscopy. Results Lactobacillus plantarum fermented Astragalus (HB-MR) showed the highest content of total phenols and flavonoids, reaching 1.02 mg GAE/g and 13.69 mg RE/g, respectively. HB-MR also demonstrated the highest antioxidant capacity, with DPPH, ABTS⁺, OH free radical scavenging rates and total reducing power reaching 74.44%, 65.60%, 67.49% and 0.54, respectively. Different lactic acid bacteria fermentation reduced the original stimulating odor of Astragalus, with producing distinct volatile flavor characteristics. HB-MR increased the content of esters, acids, and hydrocarbons, enriching the coconut aroma. Additionally, the amounts of absorbed particles on Astragalus surface were obviously reduced with compact microstructure after lactic acid bacteria fermentation. Conclusion Lactic acid bacteria fermentation enhances the active component content and antioxidant capacity of Astragalus, and reduces its original stimulating flavor. This provides beneficial bacterial strains and technical support for future product development, and accumulates data for subsequent research on compound microbial agents.

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.

As the cornerstone of the global food system, wheat flour, a derivative product of limited wheat in various countries, is not only an important component of human daily diet, but also a key element in maintaining global food security. However, in recent years, the frequent contamination of fungal toxins in wheat flour has become a major challenge in the field of food safety, posing a significant threat to food safety and human health. The main types of fungal toxins in wheat flour include deoxynivalenol, aflatoxin, zearalenone, etc. The contamination of deoxynivalenol is the most prominent, but there are certain differences in the relevant limit standards at home and abroad. This study aimed to comprehensively review the types and contamination status of major fungal toxins in wheat flour. By comparing relevant limit standards at home and abroad, it could be found that different countries and regions had different assessment and management strategies for food safety risks. Based on the analysis and discussion of the above content, a comprehensive prevention and control strategy is proposed, aiming to provide scientific guidance and technical support for the safe production, processing, and consumption of wheat flour.

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 new non-targeted screening approach for multi-class veterinary drugs in fish based on metabolomics analysis. Methods High performance liquid chromatography-tandem mass spectrometer in full scan mode was adopted for the determination of fish to obtain the metabolomics data, which were uploaded onto Workflow4Metabolomics platform. The data underwent chromatographic peak treatment to obtain a data matrix containing 867 variables. The data matrix was further analyzed by principal component analysis, cluster analysis, orthogonal partial least squares discriminant analysis, pairwise t-test and fold change of concentration to screen eligible variables. These variables were confirmed as the characteristic ones of marker compounds to represent residual veterinary drugs via comparison within a compound database. Results The 88 in 102 kinds of veterinary drugs were screened by proposed metabolomics approach under the help of high performance liquid chromatography- tandem mass spectrometer (HPLC-MS/MS) positive mode, with the limits of detection ranging from 0.3 to 2.6 µg/kg, achieving a screening rate of 86%. Conclusion Metabolomics analytical strategy can effectively realize the non-targeted screening of veterinary drugs in fish, and provides a new idea for non-targeted screening of contaminants.

Objective To improve the storage stability of Laian Malus asiatica cloudy juice beverage. Methods Using suspension stability as the main indicator, the effects of stabilizer composition, ultrasound, and homogenization assisted treatment on the stability of fruit juice beverages were analyzed. Through storage experiments, the changes in quality indicators of cloudy juice at 4 ℃ and 25 ℃ were analyzed, and a model was constructed to predict its shelf life. Results The stabilization process of Laian Malus asiatica cloudy juice was as follows: 0.05 g of xanthan gum and 0.1 g of sodium carboxymethyl cellulose were added to every 100 mL of cloudy juice, assisted by ultrasonic treatment at 300 W for 0.5 min, and then homogenized at 10000 r/min for 1.0 min. Under these conditions, the suspension stability of fruit juice beverages increased from 12.21% to 38.62%. The storage test showed that at 4 ℃, 25 ℃, and 90 d of storage, the largest change was in comprehensive color difference value (∆E), followed by total acid, while the smaller changes were in suspension stability and sensory perception. It was found that there was a highly significant correlation (P<0.001) between 4 quality indicators, including ∆E, total acid conetent, suspension stability, and sensory evaluation. The model fitting results showed that the changes in quality indicators of fruit juice beverages during storage conform to a first-order kinetic model. According to the sensory evaluation model, the predicted shelf life of beverages at 4 ℃ and 25 ℃ was 384.36 d and 153.74 d, respectively. The verification test results showed that the relative error between the predicted storage time of the model and the actual time at 4 ℃ and 25 ℃ was very low, only 4.50% and 0.82%, respectively. Conclusion The stability of Laian Malus asiatica cloudy juice beverage can be significantly improved by xanthan gum and sodium carboxymethyl cellulose, assisted with ultrasound and homogenization treatment. The established model has high accuracy and can be used for predicting the shelf life of juice beverages.