To investigate the microencapsulation efficiency and stability enhancement effect of lysozyme and gelatin composite wall materials on anthocyanins from Lycium ruthenicum Murray, and optimize the process parameters for expanding the application of anthocyanins in food and health supplements.

Anthocyanin microcapsules were prepared by spray drying using lactoferrin and gelatin as composite wall materials. The effects of wall material volume ratio, core-wall ratio, pH, embedding temperature and inlet air temperature on the anthocyanin content of the microcapsules were investigated through single-factor experiments, followed by process parameter optimization via orthogonal experiments; the structure of the microcapsules was characterized by scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray diffraction analysis, and their storage stability under different temperature and light conditions was tested.

The order of factors influencing microencapsulation was identified as pH>core-to-wall ratio>wall material volume ratio>inlet air temperature>embedding temperature, with the optimal process combination being A₃B₄C₂D₁E₃ (wall material volume ratio 8:1, core-to-wall ratio 4:1, pH=2, embedding temperature 40 ℃, inlet air temperature 180 ℃). Under these conditions, the anthocyanin content in the microcapsules reached 152.83 mg. Structural characterization revealed that the microcapsules exhibited a spherical aggregated morphology, and the composite wall material did not disrupt the chemical structure of anthocyanins while forming a more stable semi-crystalline structure. Stability tests demonstrated that under storage conditions of 4 ℃ and 37 ℃, the retention rate of microencapsulated anthocyanins was significantly higher than that of the unencapsulated group. After 16 days of light exposure, the remaining amount in the microencapsulated group was markedly greater, indicating significantly improved thermal and light stability.

The microencapsulation technology using lysozyme and gelatin composite wall materials can efficiently encapsulate anthocyanins from Lycium ruthenicum Murray and enhance their stability, and the optimized process parameters provide key technical support for the industrial application of anthocyanins from Lycium ruthenicum Murray.

To analyse the etiological characteristics of Yersinia enterocolitis isolated from meat in Liaoning Province.

Pathogenic biological analysis, multilocus sequence typing (MLST) test and drug resistance detection analysis were conducted on Yersinia enterocolitica isolated from meat products.

A total of 40 strains of Yersinia enterocolitica were detected from meat in 2024. Serotypes were O:8, O:3 and O:5, mainly O:8. The biological types were type 1A and type 3. Virulence gene detection could be divided into 4 types, the main type was type I carrying foxA. The 40 Yersinia enterocolitica isolates were divided into 10 groups of pluse field gel eletrophoresis (PFGE) dominant band types A-J. Group A had a higher proportion. MLST was divided into 26 types, among which there were 10 new types. STN16 and STN11 were located in the core and diverged to the periphery. Nalidixic acid resistance rate was the highest in drug sensitivity test, followed by streptomycin, ciprofloxacin and ampicillin resistance.

There are 3 serotypes of Yersinia enterocolitis isolated from meat in Liaoning Province in 2024, and the biotypes are very concentrated. The virulence genes are mainly type I, and the sequence type (ST) genotypes show diversified and divergent distribution and multiple antibiotic resistance mode. The supervision of pig, cow, chicken and other meat foods should be strengthened.

To investigate the effects of different concentrations of Lonicera japonica extract on the postharvest storage quality of Pyrus ussuriensis Ruan’er fruits.

Pyrus ussuriensis Ruan’er were treated by immersion with 2%, 4%, 6% and 8% Lonicera japonica extract, using distilled water treatment as the control, and stored at 25 ℃. The ethylene release rate, respiration intensity, firmness, weight loss rate, color difference, soluble solid content (SSC), titratable acidity (TA) content, as well as the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and malondialdehyde (MDA) content were measured periodically. Correlation analysis was also conducted.

Lonicera japonica extract was rich in total phenols and total flavonoids.Different concentrations of the extract inhibited ethylene release and respiration intensity, delayed the decline in firmness and the increase in weight loss rate, slowed the degradation of SSC and TA, and reduced the browning index (a^*). The 6%–8% treatments showed the best effects, enhancing the activities of SOD, POD and CAT and inhibiting MDA accumulation. Correlation analysis indicated that MDA was extremely significantly positively correlated with weight loss rate and a^* (P<0.001), and extremely significantly negatively correlated with firmness (P<0.001).

Lonicera japonica extract effectively maintains the storage quality of Pyrus ussuriensis Ruan’er, with the 6%–8% concentration treatments showing the best effects and demonstrating strong application potential.

To investigate the dynamic changes in functional components and antioxidant activity during the co-fermentation of Angelica sinensis extract with fruit juices of Ruanerli and apple for fruit vinegar production, and develop a new product of Angelica sinensis compound fruit vinegar.

The dynamic changes in total flavonoid content and total phenolic content, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate, hydroxyl free radical scavenging rate and total antioxidant capacity [ferric reducing antioxidant power (FRAP)] during the fermentation of Angelica sinensis compound fruit vinegar were analyzed by spectrophotometry assays. Pearson correlation analysis was used to explore the relationship between the indicators.

During fermentation, the total flavonoid content of the fermentation broth decreased overall, while the total phenolic content generally increased. The functional indicators of the composite fermentation system were generally superior to those of the single raw material group. The total flavonoid and phenolic content of the apple-Angelica sinensis composite group were significantly higher than those of the Angelica sinensis group at the beginning(P<0.05), reaching 59.6 times and 2.37 times, respectively. By the end of fermentation, the composite groups showed significant increases in total phenolic content, total antioxidant capacity and DPPH radical scavenging rate (P<0.05). The apple-Angelica sinensis compound vinegar reached the highest total antioxidant capacity, reaching 1.231 μmol Trolox/g, while the Ruanerli-Angelica sinensis compound fruit vinegar exhibited the most pronounced total antioxidant capacity improvement, reaching approximately 6 times that of the Angelica sinensis fermentation broth at the end of fermentation, and the DPPH scavenging rate increased by 105.74%. Correlation analysis indicated significant positive correlations between total phenolic content and total antioxidant capacity in composite systems (P<0.05), and a significant positive correlation between total flavonoid content and hydroxyl free radical scavenging rate (P<0.05).

The combined fermentation of Angelica sinensis extract and fruit juices exhibits a synergistic effect, which can significantly enhance the antioxidant activity of fruit vinegar. Among them, the antioxidant performance of the Ruanerli-Angelica sinensis compound vinegar is the most significantly improved. This study provides a theoretical basis for the development of functional fruit vinegars through co-fermentation of Chinese medicinal herbs such as Angelica sinensis and fruits such as Ruanerli.

To explore the effects of different irradiation doses treatments on the quality changes of Actinidia arguta during the shelf life after the end of cold storage.

In this study, Actinidia arguta were treated with different irradiation doses. By comparing the fruit’s appearance, decay rate, firmness, color, soluble solids content, titratable acid and total phenol content, the effects of different irradiation doses on the storage performance of Actinidia arguta during the shelf life after refrigerated storage were determined.

The 1.5 kGy irradiation treatment showed a significant effect in delaying the ripening and softening of Actinidia arguta and maintaining the comprehensive quality of the fruit. After 50 d of refrigerated storage, the fruit treated with this dose still had a shelf life of 8 d, maintained a firmness of 0.52 N, and had a decay rate controlled at 49.2%. The fruit color was also well preserved. In addition, the loss rate of flavor and nutrient substances inside the fruit was significantly reduced (P<0.05).

For Actinidia arguta, the 1.5 kGy irradiation treatment effectively inhibits softening caused by postharvest physiological ripening, controls the decay rate, and slows down the degradation of nutrients.Meanwhile, it ensures that the sensory and physiological quality of the fruit is not negatively affected. Thus, it is a feasible fresh-keeping method that can significantly improve the storage quality of Actinidia arguta and extend their shelf life after refrigerated storage.

To investigate the preservation effects of low temperature combined with 1-methylcyclopropene (1-MCP) and potassium permanganate treatments on ‘Dali’ Ziziphus jujuba Mill. fruits.

Firm-ripe ‘Dali’ Ziziphus jujuba Mill. fruits were selected and randomly divided into 3 groups. These were treated with 1 µL/L 1-MCP or saturated potassium permanganate, respectively, with an untreated group as the control. All fruits were stored at –1–0  ℃ for 75 d. The 11 indicators, including vitamin C content, firmness and cell membrane permeability, were measured every 15 d. Each indicator was analyzed with at least 3 replicates, and the mean values were reported.

Both 1-MCP and potassium permanganate treatments significantly delayed the decline in vitamin C and titratable acid content, inhibited the increase in reducing sugar, and retarded the degradation of protopectin and the loss of firmness and crispness. They also suppressed the increase in cell membrane permeability and malondialdehyde content, while maintaining higher levels of total phenols, flavonoids and the activity of antioxidant enzymes such as peroxidase. Among them, the 1-MCP treatment demonstrated superior overall preservation effects.

Under low-temperature conditions, both 1-MCP and potassium permanganate treatments effectively reduce the respiration rate of Ziziphus jujuba Mill., help maintain its nutritional quality and antioxidant activity, and extend its shelf life. 1-MCP is identified as the optimal treatment for the storage and preservation of Ziziphus jujuba Mill..

To analyse of sugar concentration in sugar-sweetened freshly made beverages consumed by adolescents in Beijing and its associated factors.

Based on the pre-survey results of the consumption of sugar-sweetened freshly made beverages among the adolescent population in Beijing, probability proportionate to size sampling (PPS) was adopted to select sugar-sweetened freshly made beverages from retails outlets in Beijing for the determination of fructose, glucose, sucrose, maltose and lactose. The concentrations of each sugar component across different categories and the proportion of products exceeding 25 g of total sugar per serving at different volumes were compared. Binary logistic regression was used to analyze factors associated with total sugar content exceeding 25 g per serving.

A total of 324 samples was included in the analysis, consisting of 167 milk tea beverages (51.54%), 110 fruit tea beverages (33.95%), and 47 coffee beverages (14.51%). Overall, 194 samples(59.88%) had a volume ≥500 mL, while 130 samples (40.12%) had a volume <500 mL. In terms of sugar concentration, products labeled as “70% sugar” had higher concentrations of all sugar components compared to those labeled as “100% sugar”. When 25 g of total sugar was used as the threshold for high added sugar intake risk, the proportion of products exceeding this limit-both per serving and per 500 mL-was highest in the “70% sugar” group.Binary logistic regression analysis showed that the concentrations of fructose, glucose, sucrose and lactose, as well as the volume per serving, were positively correlated with the total sugar content exceeding 25 g. However, the beverage category and sugar content claim were not statistically significantly associated with total sugar content exceeding 25 g.

Sugar-sweetened freshly made beverages on the market currently contain high levels of sugar, posing a potential risk of excessive added sugar intake for consumers. There is a significant discrepancy between the claimed sugar content and the actual sugar levels in these beverages, highlighting the need for stricter regulation of product labeling.

To explore the correlation between the freshness and quality indicators of Oryza sativa subsp.indica Kato, and analyze the impact of different varieties and regions on these indicators.

A total of 165 freshly harvested Oryza sativa subsp. indica Kato samples from Liaoning Province were selected for analysis. The indicators measured included freshness, taste value, chalkiness, brown rice yield and head rice yield. Correlation analysis and comparisons among varieties/regions were conducted using SPSS 22.

Freshness showed a significant negative correlation with both grain moisture content (r=–0.328) and milled rice moisture content (r=–0.373)(P<0.01). Compared different varieties, the salt-rich variety exhibited the highest freshness score (90.0 points), while Zhongkefa No.5 had the optimal taste value (80.0 points). Additionally, Dahuaxiang displayed the greatest chalkiness level (9.9%). The indicators of the same variety vary significantly in different regions (for instance, Zhongkefa No.5’s freshness varied by 8 points between two locations in Panjin).

The research results show that the freshness of Oryza sativa subsp. indica Kato is primarily influenced by moisture content and there is no correlation with the taste value. The significant impact of variety and regional factors on freshness may be caused by the superposition of growth and storage conditions. Storage suitability needs to be comprehensively evaluated in combination with more indicators.