Starch as an important component of edible films, has many advantages such as safety, degradability, low cost, and wide availability. Chitosan is widely used in food packaging films due to its good biodegradability, antioxidant, antibacterial, and good film-forming properties. The application of chitosan in starch based edible films and the development of packaging materials with good biodegradability and safety is a research hotspot in the food packaging industry. This paper reviewed the structure, film-forming properties, and biological activity of chitosan, and elucidated the film-forming mechanism of chitosan starch based edible films and the film-forming properties of chitosan in different types of starch matrices, discussed the application of chitosan-starch composite edible film in meat, fruits, vegetables, and other foods. With the deepening of research, chitosan starch based edible packaging film has broad development prospects in the future. This paper provides a basis and direction for the application of chitosan in starch based edible film, and provides a good theoretical basis for its application in new food packaging.

Supercritical carbon dioxide extraction technology, as a unique, clean, efficient, and energy-saving separation method, can solve many defects in traditional extraction techniques such as the use of toxic organic reagents, high energy consumption, and low extraction yield. Therefore, it has good application prospects in food processing. As one of the 3 kinds of major nutrients of human body, oil not only maintains the normal physiological function of human body, but also has many beneficial physiological functions, which is of great value to improve human health and prevent diseases. Therefore, this article focused on supercritical carbon dioxide extraction technology, systematically summarized supercritical carbon dioxide extraction's concept, mechanism, process flow, characteristics and influencing factors, as well as the research status in recent years regarding its application in plant oils such as wheat germ oil, rice bran oil, and soybean germ oil, as well as animal fats like fish oil and insect oil, aimed to provide a theoretical reference for the scientific research and food processing applications of supercritical carbon dioxide extraction technology.

Objective To develop a comprehensive evaluation method for the quality of Anji white tea and explore its grading criteria. Methods A sensory evaluation and quality component analysis were conducted on 30 samples of Anji white tea. A quality evaluation model for Anji white tea was established using methods such as correlation analysis, principal component analysis, entropy weight method, and grey correlation analysis. Results The results indicated significant differences (P<0.05) in chemical indicators among Anji white tea from different sources. Moreover, there was a significant correlation (P<0.01) between total catechins, general flavone, and alkaloid components. The comprehensive evaluation model constructed using the entropy weight method and grey correlation analysis could reliably reflect the sensory quality characteristics of Anji white tea, and the fit of its regression model was as high as 0.8258. Furthermore, a grading method for Anji white tea was proposed based on cluster analysis of relative relevance, resulting in effective classification into 4 grades. Conclusion The quality evaluation model established based on entropy weight method combined with gray correlation analysis has achieved the classification of quality grades of Anji white tea and also provides reference and guidance for the quality evaluation of other types of tea.

In recent years, bioactive peptides with potential edible values have received widespread attention as consumer demand for functional foods grows. The bioactive peptides in fermented soybean foods (FSF) have attracted much attention because of their safe and non-toxic properties. Nowadays, a large number of FSF peptides have been identified through isolation and purification, which not only contain rich nutritional value, but also have a variety of physiological activities such as hypoglycemia, hypotension, antioxidant and antimicrobial activities, and have a good prospect for development in the field of food and health care products. This paper systematically classified and analyzed the biological activities of the active peptides in FSF in the light of the research progress of FSF in recent years, summarized the separation and purification methods of FSF peptides, and summarized the hypoglycemic mechanism of the active peptides in FSF, in order to provide ideas for the deeper study of FSF, and to provide theoretical foundations and support for the production of FSF active peptides and their development and application in the field of functional foods in the future.

Objective To achieve accurate and non-destructive detection of Zea mays L. seed maturity by applying hyperspectral imaging technology combined with multimodal fusion methods. Methods Hyperspectral images of high and low maturity Zea mays L. seeds were acquired. The cascade algorithm of bootstrapping soft shrinkage and successive projections algorithm (BOSS-SPA) was used for feature wavelength extraction, while the gray-level co-occurrence matrix method (GLCM) was used for image texture feature extraction. Five feature parameters—energy, entropy, correlation, homogeneity and contrast were selected to integrate the spectra with the image data in a feature level fusion. Results The partial least squares-discriminant analysis (PLS-DA) and least squares support vector machine (LS-SVM) were used to establish a Zea mays L. seed maturity classification model. The use of Savitzky-Golay convolution smoothing-standard normal variable transformation (SG-SNV) was identified as the best spectral preprocessing method, and the 11 wavelengths extracted using the BOSS-SPA method showed good modelling performance, and the overall recognition accuracies of the model test set based on the fused data of the spectral images all reached over 95%. Conclusion Hyperspectral technology combined with multimodal feature fusion method is expected to provide a practical reference method for non-destructive detection of Zea mays L. seed maturity.

In recent years, with the increasing emphasis on health and the increasing awareness of environmental protection, people have gradually explored and put forward more stringent and comprehensive requirements in the analysis of the total amount and form of elements in food and medicine. Although traditional extraction methods can meet the needs of analysis to a certain extent, they often accompanied by various problems. Therefore, exploring more green, efficient and environmentally friendly element extraction technology has become an important thing. As a biocatalyst, enzyme has attracted increasing attention in the field of element extraction because of its unique advantages, such as high specificity, mild reaction conditions and environmental friendliness. Enzymatic extraction is a method that using the biochemical action of enzymes to destroy the structure of the sample and breaking the macromolecules into amino acids, so as to extract metal elements. This paper reviewed the application of enzymes in the extraction of elements in cereal foods, vegetables, traditional Chinese medicine, seafood and feed, and discussed which enzymes are suitable for different matrices, the advantages and disadvantages of enzymatic extraction methods, so as to better understand the compatibility of enzymes with different samples. It provides a reference for the future use of enzymatic extraction in the total amount and form of elements in different substances.

Objective To analyze the nutritional components of traditional sour whey and its products and explore its comprehensive utilization value. Methods The traditional sour whey was separated step by step into a variety of homogeneous and stable whey products by composite membrane separation technology. The content of protein, fat, peptide, mineral and lactose was used as evaluation index to analyze the nutritional characteristics and availability direction of these products. Results Four kinds of whey products: Thin cream RQ-1 for milk standardization (fat content 47.4 g/100 g); microfiltration membrane interception liquid RQ-3 was a high-protein and polypeptide drink (protein content 3.52 g/100 g; peptide content 0.92 g/100 g); ultrafiltration membrane interception liquid RQ-5 was a pure peptide type drink (peptide content 0.87 g/100 g); the reverse osmosis membrane interception liquid RQ-9 could be used for the development of mineral drinks (ash content 0.88 g/100 g, 5 major elements detected) and the recycling of lactose (lactose content 3.92 g/100 g). Conclusion “Turning waste into treasure” of traditional sour whey is directly related to the increase of herdsmen's income. The membrane separation method provides a new solution for its comprehensive utilization.

Objective To assess the dietary exposure risk of fenthion in Vigna unguiculata among Shanghai residents from 2021 to 2023. Methods The primary method employed was the chronic risk quotient assessment. The measured exposure concentrations of fenthion in Vigna unguiculata were used to characterize the risk, with the chronic risk evaluated based on the risk quotient values. Results From 2021 to 2023, a total of 2301 Vigna unguiculata samples from Shanghai markets were tested, with an overall detection rate of fenthion at 3.00% and a non-compliance rate of 2.3%. The average fenthion concentration was 1.23×10^-2 mg/kg, with a maximum value of 4.45 mg/kg. Analysis by different months showed that in February each year, the non-compliance rate and average detection value of fenthion in Vigna unguiculata were the highest, at 18.9% and 0.12 mg/kg, respectively. Analysis by different sampling locations indicated that Vigna unguiculata sold online had the highest detection and non-compliance rates. The average daily dietary exposure of Shanghai residents was 5.88×10^-6 mg/(kg·bw) with a P₉₅ exposure of 3.05×10^-5 mg/(kg·bw). The average risk quotient was 8.40×10^-4, with a P₉₅ of 4.36×10^-3. Conclusion The risk quotient for different population groups in Shanghai from 2021 to 2023 is far below 1, indicating that the health risk from fenthion exposure through Vigna unguiculata consumption is low for Shanghai residents.

The safety and quality of dairy products have long been a focal point of consumer concern. Alarmingly, the prevalence of dairy product adulteration not only poses a potential threat to consumer health but also severely infringes upon their legitimate rights and interests. In recent years, spectral technologies have emerged as a critical tool for detecting dairy adulteration, garnering widespread attention and application due to their efficiency, rapidity, and non-destructive nature. This comprehensive reviewed delves into the application of spectral technologies in the detection of dairy adulteration, encompassing advanced techniques such as near-infrared spectroscopy, Raman spectroscopy, and atomic fluorescence spectroscopy. It thoroughly examined the fundamental principles, advantages, and limitations of each spectral technique, along with their practical effectiveness in adulteration detection. For example, ultraviolet-visible spectroscopy for detecting melamine and formaldehyde; near-infrared spectroscopy for detecting vanillin and urea; Raman spectroscopy for identifying dicyandiamide and maltodextrin; atomic fluorescence spectroscopy for detecting trace elements and protein types; X-ray fluorescence spectroscopy for analyzing whey and salicylic acid; and hyperspectral imaging for detecting thiourea and starch. By systematically analyzing relevant literature, this paper aims to provide a thorough and valuable reference for quality control and safety inspection in the dairy industry. It is designed to assist professionals in better understanding and utilizing these cutting-edge detection technologies, thereby ensuring that consumers can enjoy safe and high-quality dairy products, ultimately safeguarding their health and rights.

Objective To optimization of enzymatic hydrolysis of yak butter based on response surface design. Methods Employed lipase to enzymatically treat yak butter. The 3 factors of enzyme addition, enzymatic hydrolysis time and enzymatic hydrolysis temperature were determined as independent variables by single factor test. The sensory score of ghee and ghee milk tea was taken as the response index, and the enzymolysis process of yak milk ghee was optimized by response surface methodology. Results When the addition amount of lipase was 0.48%, the enzymatic hydrolysis time was 3.75 h, and the enzymatic hydrolysis temperature was 46 ℃, the optimal enzymatic hydrolysis effect could be obtained. Under these conditions, the enzymatic hydrolysis yak milk ghee had bright color, pure frankincense flavor, and the odor of ghee was significantly improved. The ghee milk tea prepared with enzymatic hydrolysis yak milk ghee had moderate smell, unique taste, and better sensory evaluation. Conclusion The method of enzymatic hydrolysis of yak milk ghee by lipase can effectively improve the taste and odor of yak milk ghee, optimize the smell of ghee, and improve the sensory quality of its additional products, which provides new ideas and technical support for the further development of Tibetan characteristic products.