In order to explore the suitable drying technology of fresh Potentilla anserina， six different drying technologies [hot air drying (HAD)， heat pump drying (HPD)， carbon fiber far-infrared drying (CFFD)， carbon fiber far-infrared combined heat pump drying (CFFCHPD)， vacuum pulse drying (VPD) and vacuum freeze drying (VFD)] were used to dry fresh Potentilla anserina. The effects of different drying technologies on the drying time， drying energy consumption， appearance quality (color， shape)， taste (physical property)， taste， rehydration ratio and other sensory characteristics， nutritional quality (reducing sugar， vitamin C) content of fresh Potentilla anserina were determined. The drying technology of fresh Potentilla anserina was comprehensively evaluated by analytic hierarchy process. The results showed that CFFCHPD could effectively shorten the drying time， which was 9.76%， 21.95%， 31.71%， 60.98% and 243.91% shorter than CFFD， HAD， HPD， VPD and VFD， respectively. The drying energy consumption of CFFCHPD， CFFD， HAD and HPD was significantly different (P<0.05). The drying time and energy consumption of CFFCHPD were the lowest， and VPD was the highest. After drying， the brightness of fresh Potentilla anserina became darker， and the color was reddish and yellowish. Except for VFD， the L* value of Potentilla anserina dried by other methods was significantly lower than that before drying (P<0.05)， and the a* value and b* value were significantly higher than those before drying (P<0.05). There was no significant difference in elasticity between different drying methods (P>0.05)， but there were significant differences in hardness， adhesiveness and chewiness (P<0.05)， among which HPD was the highest and VFD was the lowest. After drying， the richness of Potentilla anserina was significantly different； compared with VFD， the rehydration ratio of other drying methods decreased by 9.97%， 11.58%， 12.61%， 15.95% and 19.18%， respectively. After drying， the reducing sugar content of Potentilla anserine L. was significantly increased (P<0.05)， which was 111.21%， 106.57%， 97.92%， 93.46%， 82.96%， 60.28% higher than that of fresh Potentilla anserine L. respectively. Except for VFD method， the content of vitamin C was significantly decreased (P<0.05). The content of reducing sugar in VPD method was the highest and the content of vitamin C was the lowest. The content of reducing sugar in VFD method was the lowest and the content of vitamin C was the highest. The comprehensive evaluation results using the analytic hierarchy process were: CFFCHPD>HPD>CFFD>HAD>VFD>VPD， and the comprehensive score of CFFCHPD was the highest， followed by HPD. This study provides a reference for the application of modern drying technology of fresh jute.

The effects of high-altitude hypoxic environments on the human body are a hot topic in biomedical research， particularly regarding their impact on bone health， which is increasingly gaining attention. This study simulated a high-altitude hypoxic environment at 6 000 meters to establish a hypoxia mouse model， aiming to investigate the influence of bone peptide on the changes in bone structure in mice exposed to this environment. C57BL/6N mice aged 6 to 8 weeks were randomly divided into a blank control group， a model group， a Rhodiola oral solution group， and low， medium， and high-dose bone peptide groups， with 8 mice in each group. The blank control group was raised in a normoxic environment and received deionized water via gavage， while the other groups were placed in a low-pressure oxygen chamber simulating the high-altitude hypoxic environment. The model group received deionized water via gavage， while the positive drug group and the bone peptide low， medium， and high-dose groups were administered Rhodiola oral solution and bone peptide solutions respectively， for a treatment duration of 14 days. After the final administration， serum， organs， and femurs were collected from the mice. The levels of bone gamma-carboxyglutamate protein (BGP) and alkaline phosphatase (ALP) in the serum were measured， and the Micro-CT scans were used to assess changes in bone structure in the femurs of the mice. The results showed that， compared with the blank control group in normoxic conditions， the food intake and body weight of mice in the hypoxic environment decreased， with a significant drop observed in the first three days， followed by a gradual recovery. Compared to the model group， all doses of bone peptide significantly increased the serum levels of BGP and decreased the levels of ALP. The group receiving the high dose of bone peptide (2 000 mg/kg/d) showed the best results， with BGP levels increasing by 477.18% and ALP levels decreasing by 24.97%. Furthermore， the bone tissues of mice in the different bone peptide dosage groups showed increased contents of bone mineral， bone volume fraction， trabecular thickness， and trabecular number， while the trabecular separation decreased. These findings indicate that bone peptide can counteract the bone structural damage induced by high-altitude hypoxic environments and help prevent osteoporosis by increasing BGP levels， reducing ALP levels， and decreasing trabecular separation， thus maintaining the spatial structure of trabecular bone.

Sphingomyelin (SM) is one of the most abundant polar lipids in breast milk. However， the effects of SM intake in the early stage of life on the short-term and long-term health of infants and young children are unclear. This article takes Caenorhabditis elegans (C. elegans) as a model organism to explore the effects of sphingomyelin intervention in early life on short-term and long-term antioxidant and anti-aging effects. By analyzing the antioxidant stress capacity， antioxidant enzyme activity， glutathione content， malondialdehyde content， lipofuscin content， ROS content， antioxidant and anti-aging related gene expression during the L4 and adult stages of C. elegans， the mechanism of SM action was elucidated. Reproductive experiments have shown that supplementing milk source SM at concentrations of 0.2 μg/mL (LG) and 20 μg/mL (HG) during infancy is safe. Compared with the CG group， the average and maximum lifespans of the HG group were significantly prolonged， significantly prolonged by 3.75 days and 5.67 days respectively， consistent with changes in ROS levels in larvae and adults， and the stress resistance ability of both larvae and adults was improved. In terms of antioxidant enzymes， the activity of SOD enzyme activity (P＜0.001) and CAT enzyme activity (P＜0.05) and the GSH content (P＜0.01) in HG group larvae were significantly increased， and milk derived SM could significantly reduce the content of MDA in larvae. In the long-term development of life， the content of lipofuscin in HG group decreased (P＜0.001)， and after intervention， the activity of SOD enzyme activity (P＜0.001) and CAT enzyme activity (P＜0.001) was also significantly increased， and after intervention， both GSH content (P＜0.001) and MDA level (P＜0.001) were increased and decreased. In addition， supplementing with milk derived SM during infancy can upregulate the sod-3 and nsy-1 genes in larvae， while adults enhance their antioxidant and anti-aging abilities by upregulating the relative expression of sod-3， ctl-1， and daf-16 genes. In summary， supplementing with a certain amount of bovine milk derived SM during childhood can simultaneously enhance antioxidant and anti-aging abilities in both the short and long term of life.

The food lipids digesting enzymes are a general term refers to the enzymes that can hydrolyze ester bonds. These enzymes mainly participate in various of physiological processes， such as food lipids digestion， metabolism， and transportation， and play crucial roles in maintaining normal life activities in almost all the organisms. The lipases， including lingual lipase， gastric lipase， pancreatic lipase， etc. are the major lipases species that hydrolyze dietary fats within humans. After being ingested， these enzymes bind specifically to lipid droplets， hydrolyze the ester bonds within the glycerides， and ultimately generate free fatty acids and glycerols， then are absorbed and metabolized. By modulating the hydrolytic activity of lipases， the process of dietary food lipids hydrolysis can also be regulated. In the present review paper， firstly， the gastrointestinal digestion process of dietary food lipids was summarized. Secondly， the structural characteristics of the four major types of fat digesting enzymes， including the lingual lipase， gastric lipase， pancreatic lipase， and phospholipase， were elucidated， moreover， their hydrolysis properties towards dietary food lipids were also concluded. Finally， the research progress regarding the lipases natural activity inhibitors in recent years were also reviewed. The aims of the present review paper are to promote the basic understandings about the gastrointestinal digestion process of dietary food lipids， as well as the structure and functional characteristics of food lipids digestive enzymes. And provide theoretical references for regulating dietary lipids hydrolysis behavior based on the development of the natural products for food lipids digestive enzyme activity regulation， thus achieving the prevention of related chronic metabolic diseases.

Fat-rich foods are beloved by many consumers for their distinctive mouthfeel and flavor. In addition to taste， smell and oral touch are also involved in the perception of fat. Fatty acids combine with the receptors of taste perception cell membrane of tongue taste buds to produce fat taste， which is involved in signal transduction mediated by Ca2+ release， and is finally recognized and perceived by the brain. Fat taste perception involves the molecular mechanism of physiology， psychology， physics and other disciplines， and is influenced by multiple factors such as fatty acid composition， multimodal senses and physiological rhythm. In this paper， the effects of fatty acid saturation， concentration and oxidation degree on fat taste perception are reviewed in detail， with emphasis on the fat taste perception formed through multi-modal channels such as taste， smell and oral touch. The changing rules of fat taste perception under the influence of hunger/satiety， sleep/awake， day/night， season， mood， taste temperature， physiological age and other physiology and related rhythms are summarized. Aim to explore the formation process and influencing factors of fat taste， provide ideas for related research on fat taste perception， and provide theoretical reference for the development and application of fat substitute food in the future.

To optimize the formulation of crab meatballs and investigate the quality maintenance technology during the freeze-thaw process， a response surface methodology was employed， utilizing the Box-Behnken experimental design following a single factor experiment. This approach significantly enhanced both the production technology and formulation of crab meatballs. The study examined the effects of varying concentrations of sodium alginate (SA) ice glaze solutions on several quality parameters of the crab meatballs， including ice glaze rate， transmittance， water vapor permeability， and water solubility. Additionally， the impact of freeze-thaw cycles on crab meatballs was assessed under three conditions: no coating， deionized water ice glaze， and 0.020 g/mL SA ice glaze， focusing on quality changes. The findings indicate that the optimal process conditions for crab meatballs involve the incorporation of ginger juice， crab meal， and salt at concentrations of 4.9%， 2.4%， and 2.0%， respectively. Under these conditions， the crab meatballs exhibited a hardness of 22.89 N， a sensory score of 37.56， and a cooking loss rate of 5.67%. The resulting meatballs were characterized by their elasticity， plump shape， and appealing color. Moreover， the 0.020 g/mL SA ice glaze solution was found to be the most effective for maintaining the quality of crab meatballs. After undergoing seven freeze-thaw cycles， the thawing loss and volatile base nitrogen values for the 0.020 g/mL SA ice glaze sample decreased by 25.54% and 35.67%， respectively， compared to the control. Conversely， chewiness and elasticity increased by 47.37% and 42.86%， respectively. Therefore， the 0.020 g/mL SA ice glaze significantly inhibits ice crystal formation， reduces water loss， and mitigates damage to meat texture， thereby enhancing the overall quality of the meat products.

ε-polylysine (ε-PL) is a common natural food preservative. In this paper， the antibacterial effect of ε-polylysine-sodium hexametaphosphate (ε-PL-SHMP) polymer on pasteurized milk and its effects on the physicochemical properties of milk system were analyzed. Combined with SDS-PAGE map， the stability analysis of protein changes in milk. The results showed that ε-PL-SHMP polymer had a good inhibitory effect on the number of Bacillus cereus in milk within 7 days and the number of Staphylococcus aureus in milk below 106 CFU/mL within 3 days compared with the blank group during the 1-week storage period. The pH value of pasteurized milk treated with ε-PL-SHMP polymer was maintained in the range of 6.8-6.9， which was not significantly changed from other groups， and the relative viscosity increased slightly from 0.0008 Pa·s to 0.0012 Pa·s on the 7th day compared with that of the ε-PL treatment group. SDS-PAGE spectra showed that ε-PL binded to and precipitated proteins in milk with the prolongation of storage time， while proteins in the ε-PL-SHMP polymer treatment group were more stable. The stability analysis showed that the stability of the ε-PL alone treatment group was the worst， and the pasteurized milk system with ε-PL-SHMP polymer showed a good and stable dispersion state. Conclusion: ε-PL-SHMP polymer can improve the application quality of ε-PL in milk system， have a better antibacterial effect on pasteurized milk and improve the stability of the milk system.

Objectives: This study aimed to optimize the extraction process of Zanthoxylum bungeanum seed oil to enhance the comprehensive utilization value of its by-products. Methods: The fatty acid composition of Zanthoxylum bungeanum seed oil was analyzed using gas chromatography-mass spectrometry. With the oil yield and the relative content of the main fatty acids as evaluation indices， the optimal extraction conditions were determined through single-factor experiments and orthogonal array design. Results: The main fatty acid in the oil was α-linolenic acid (relative content 23.39%). The optimal extraction conditions were as follows: Extraction temperature 60 ℃， extraction time 50 min， solid to liquid ratio 1∶3， ethanol volume fraction 90%， and extraction repeated three times. Under these conditions， the α-linolenic acid content reached 23.32%. Conclusions: This study clarifies the fatty acid profile of Zanthoxylum bungeanum seed oil and provides an important basis for its efficient extraction and for the resource utilization of Zanthoxylum bungeanum by-products.

Objective: To investigate the effects of preharvest spraying of chitosan oligosaccharides (COS) on the antioxidant metabolism and storage quality of postharvest prunes. Methods: Xinjiang ｀French' prunes were used as test material， and different concentrations of COS (0.5， 1.0， 2.0 g/L) were sprayed during fruit set， expansion， color change and ripening， respectively. The postharvest fruits were stored at a temperature of (1.0±1) ℃ and a relative humidity of 90%-95% for 90 d， and the relevant indexes were determined by sampling every 15 d. The results were summarized as follows Samples were taken every 15 d and related indexes were measured. Results: Pre-harvest application of COS maintained higher firmness， titratable acidity， and soluble solids content in plum fruits during storage. It effectively suppressed surface color darkening， significantly reduced respiratory intensity and weight loss rate， with superior sensory quality compared to the control group. Among the treatments， the 1.0 g/L COS group exhibited the most favorable effects: 57.24% higher firmness， 115.38% higher titratable acidity， 19.38% higher soluble solids content， 22.09% lower respiration rate， and 48.42% lower weight loss compared to the control. Compared with the control group， pre-harvest spraying with 1.0 g/L COS promoted the accumulation of ascorbic acid (ASA) and glutathione (GSH) content. Increased levels of superoxide dismutase (SOD)， catalase (CAT)， peroxidase (POD)， ascorbate peroxidase (APX)， glutathione reductase (GR) activity， reduced the rate of superoxide anion (O₂-·) production and hydrogen peroxide (H2O₂) content， and inhibited the accumulation of malondialdehyde (MDA) content and the increase of cell membrane. Conclusion: The preharvest spraying of COS can regulate the antioxidant metabolism of prune fruits during storage and maintain the storage quality of prune fruits.

This study aims to develop a rapid， accurate， and environmentally friendly detection method for patulin (PAT) in apples and apple products. PAT， a mycotoxin produced by Penicillium expansum， poses significant health risks， including teratogenicity， carcinogenicity， immunotoxicity， neurotoxicity， and genotoxicity. Given the potential for PAT contamination during apple product processing， establishing an efficient detection method is crucial for food safety. Traditional methods are complex， time-consuming， and involve high consumption of organic solvents. In this study， the QuEChERS extraction combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was aolopted， to optimise the selection of extraction solvent (acetonitrile)， salting-out agents (anhydrous magnesium sulfate and sodium chloride)， and reconstitution solvent (1% acetonitrile in water)， thereby enhancing detection efficiency and sensitivity. The optimal chromatographic conditions were determined using a BEH C18 column with gradient elution. Method validation revealed a limit of detection of 0.4 μg/kg， a limit of quantification of 0.8 μg/kg， and linear ranges of 0.1-12.5 μg/L and 3.2-400 μg/L， with correlation coefficients (R2) exceeding 0.999. The intraday and interday precision， expressed as relative standard deviation， was less than 5.5%， and the recovery rates were above 98%， indicating good accuracy and precision. The results demonstrate that the QuEChERS-UPLC-MS/MS method effectively detects PAT in apples and apple products with high sensitivity and accuracy， and it can be applied to control PAT contamination in other fruit products. Additionally， the study found that the sugar-boiling step in apple product processing significantly reduced PAT levels， suggesting that high-temperature treatment plays an important role in PAT degradation. Future research could further explore the impact of different processing conditions on PAT levels and the application of this method in other food matrices.