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    Research Progress in Rapid Identification Technologies for Community Composition in Probiotic Products
    GU Xianjing, YU Ying, XIA Yongjun, WANG Guangqiang, AI Lianzhong, YANG Yijin
    2026,45(6):1-11
    [Abstract] (87) [HTML] (29) [PDF 1.93 M] (54)
    Abstract:
    Probiotics exert multiple beneficial effects on human health and have been widely applied in fields such as food and medicine. Their efficacy is highly dependent on the specific microbial community composition in the products. Therefore, rapid and accurate identification technologies for community composition play a crucial supporting role in product quality assurance, efficacy control, and market supervision and management. According to technical principles, the author classifies existing identification methods into three categories: culture-based methods, single-cell analysis technologies, and molecular biology technologies. The author elaborates on the principles and specific analytical contents (such as viable count and community diversity analysis) of each category of technologies. Meanwhile, the author points out the challenges currently faced by these technologies and provides prospects for future research directions, aiming to offer a reference for the quality control of probiotic products and the development of related fields.
    Research Progress in Preparation Technology and Applications of Modified Starch
    LI Xue, ZHAO Yafei, HUANG Yi, BAI Ruihua, CHEN Yue, CHEN Xiaoqiang
    2026,45(6):12-20
    [Abstract] (58) [HTML] (33) [PDF 5.72 M] (41)
    Abstract:
    Natural starch has attracted much attention due to its low cost, biodegradability, renewability, and easy availability of raw materials. However, its poor water solubility, mechanical stability, and freeze-thaw stability limit its application scope. After modification treatment, the transmittance of starch significantly increases, and the apparent viscosity also increases. Moreover, the system exhibits significantly enhanced freeze-thaw stability, acid-base tolerance, and storage stability, showing more excellent processing and application performance. The author systematically describes the preparation strategies of modified starch, mainly from physical, chemical, enzymatic and composite modification methods, summarizes the influences of modification technology on the internal structure and physicochemical properties of starch, and introduces the application status of modified starch in various fields, laying a foundation for the development of more efficient and targeted modified starch technologies.
    Biosynthesis of Pullulan and Its Applications in the Food Industry
    LIU Fangyu, YANG Jinyu, ZHOU Qingxin, YANG Xiaoyu, ZHAO Shuangzhi, CHEN Xiangyan, Elena SERBA, ZHANG Yanhao, JIANG Xiaoxiao, CHEN Leilei
    2026,45(6):21-30
    [Abstract] (55) [HTML] (22) [PDF 3.54 M] (37)
    Abstract:
    Pullulan is an extracellular water-soluble polysaccharide synthesized by Aureobasidium. Due to its unique film-forming properties, biodegradability, and biocompatibility, pullulan has attracted considerable attention in the food industry. In recent years, pullulan has played an important role in areas such as food additives and food preservation. However, its industrial production faces challenges such as low yields and high production costs, which limit its widespread application in the food industry. The author reviews and summarizes the research progress in pullulan-producing strains, factors influencing biosynthesis, and regulatory mechanisms, providing insights for optimizing low-cost fermentation processes and enhancing the utilization of pullulan in the food industry.
    Research Article
    Screening and Application of Composite Enzymes for Improving the Digestibility of Chicken Protein Hydrolysates
    YU Shengjiang, CHEN Longlong, ZHANG Yuanyuan, QIAN He, JIANG Shuai, LIU Chang
    2026,45(6):31-42
    [Abstract] (57) [HTML] (27) [PDF 13.15 M] (44)
    Abstract:
    [Objective]This study aimed to screen composite enzyme formulations, optimize the enzymatic hydrolysis of chicken protein, and investigate the digestive characteristics of the resulting hydrolysates.[Method]Chicken slurry was hydrolyzed using two composite enzyme formulations: composite enzyme formulation 1, consisting of alkaline protease at a mass fraction of 2% and papain at a mass fraction of 2%; and composite enzyme formulation 2, consisting of papain at a mass fraction of 2% and flavourzyme at a mass fraction of 2%. Enzymatic hydrolysis was performed at 55 ℃ for 1.5 h. The degree of hydrolysis, peptide mass fraction, free amino acid composition, and volatile flavour compounds were determined. The hydrolysis efficiency, digestive characteristics, and physiological effects of the hydrolysates were comprehensively evaluated using in vitro simulated digestion and a mouse model.[Result]The degree of hydrolysis achieved with both composite enzyme formulations exceeded 56%, and peptides with a relative molecular mass below 500 accounted for more than 94% of the hydrolysates. The results of in vitro digestion experiments showed that the crude protein digestibility of composite enzyme group 2 was 87.48%, significantly higher than that of composite enzyme group 1 (P<0.05). The proportion of peptides with a relative molecular mass less than 500 in the digestion products of composite enzyme group 1 and composite enzyme group 2 was 92% and 90%, respectively. In the animal experiment, the crude protein apparent digestibility in mice fed the hydrolysate produced using composite enzyme formulation 2 reached 82.64%.[Conclusion]Both composite enzyme formulations effectively promoted chicken protein hydrolysis. Composite enzyme formulation 2 performed better in improving product digestibility, providing a feasible processing approach for the value-added utilization of chicken protein.
    Effects of Ligilactobacillus salivarius CCFM1398 and Its Postbiotics on Orthodontic-induced Bone Resorption in Rats
    YU Changhao, HU Kai, MAO Bingyong, TANG Xin, ZHANG Qiuxiang, CUI Shumao, XU Xianyin
    2026,45(6):43-51
    [Abstract] (66) [HTML] (27) [PDF 18.23 M] (43)
    Abstract:
    [Objective]This study aims to evaluate the alleviating effects of Ligilactobacillus salivarius (L. salivarius)CCFM1398 and its postbiotics on orthodontic-induced bone resorption in rats.[Method]This study used MC3T3-E1 osteoblast model and the rat model of orthodontic-induced bone resorption to comprehensively evaluate the biological activity of L. salivarius CCFM1398 and its postbiotics in modulating alveolar bone resorption.[Result]L. salivarius CCFM1398 significantly induced the expression of osteoprotegerin (OPG) in MC3T3-E1 cells. This strain or its postbiotics significantly reduced the probing depth and gingival index score of the rat model of orthodontic-induced bone resorption. They ameliorated bone resorption by reducing the number of osteoclasts and relieved gingival inflammation by down-regulating the expression levels of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and myeloperoxidase (MPO).[Conclusion]L. salivarius CCFM1398 and its postbiotics can ameliorate orthodontic-induced bone resorption in rats. The findings provide a theoretical basis for the development of probiotic/postbiotic agents with bone resorption-modulating functions.
    Effects of Sodium Chloride Addition on Microbial Community Evolution of Yak Milk Hard Cheese
    SONG Xuemei, SONG Guoshun, ZHANG Suyue, LIANG Qi
    2026,45(6):52-61
    [Abstract] (48) [HTML] (17) [PDF 13.76 M] (32)
    Abstract:
    [Objective]To investigate the regulatory mechanism of sodium chloride sodium chloride addition level on the microbial community in yak milk hard cheese.[Method]High-throughput sequencing technology was employed to analyze the evolution of microbial communities after the addition of sodium chloride at mass fractions of 1.0%, 1.3%, 1.8%, and 2.3% during the 0~6 month maturation period.[Result]As the sodium chloride addition mass fraction decreased, the Streptococcus in the cheese first increased and then decreased, which was accompanied by a slow increase in the relative abundance of Lactococcus, an upward trend in the relative abundance of Escherichia-Shigella, an overall downward trend in the relative abundance of Lactobacillus, and a rapid decreasing trend in the relative abundance of Weissella. In addition, the relative abundance of Acinetobacter, Chryseobacterium, and Pseudomonas first decreased and then increased. In the cheese with sodium chloride added at the mass fraction of 2.3%, Lactobacillus and Weissella were the characteristic differential bacterium genus, with their relative abundance being higher than that in other groups. In the cheese with sodium chloride added at the mass fraction of 1.0%, the characteristic differential bacterium genus were Lactococcus, Acinetobacter, Chryseobacterium, and Pseudomonas. Among them, the latter three genera showed evident increases in relative abundance compared with those in the cheese with sodium chloride added at the mass fraction of 2.3%. Their relative abundance was markedly lower in the cheese with sodium chloride added at the mass fraction of 1.3% than in the cheese with sodium chloride added at the mass fraction of 1.0%, and reached the lowest levels in the cheese with sodium chloride added at the mass fraction of 1.8%.[Conclusion]The safety and quality of low-salt yak milk hard cheese can be improved by optimizing starter cultures, controlling the quality of raw milk, moderately reducing the salt content, and inoculating appropriate beneficial bacteria.
    Distribution, Virulence, and Antibiotic Resistance of Staphylococcus aureus in Prefabricated Foods
    LIU Longting, ZHENG Yin, LI Chun, OU Shiyi, LI Li
    2026,45(6):62-70
    [Abstract] (51) [HTML] (19) [PDF 2.67 M] (47)
    Abstract:
    [Objective]This study aimed to investigate the distribution of Staphylococcus aureus (S. aureus) in prefabricated foods and the virulence genes and antibiotic resistance of isolated strains.[Method]S. aureus in commercial prefabricated foods sampled from Foshan City was detected according to the national standard GB 4789.10—2016. The virulence genes were detected by polymerase chain reaction (PCR). The antibiotic resistance and antibiotic resistance genes of isolated strains were characterized by the disk diffusion method and PCR.[Result]The average detection rate of S.aureus in samples of prefabricated foods was 13.1%, with meat products possessing the highest positive rate (24.3%). A total of 85.7% of positive samples had S. aureus contamination levels less than 1.0×103 CFU/g. A total of 14 representative strains of S. aureus with high plasma coagulase activity were isolated from positive samples. Among the virulence genes, pvl had the highest detection rate (100.0%), followed by hla (78.6%), sea (71.4%), hlb (28.6%), and seb (14.3%), and 78.5% strains carried more than 3 virulence genes. Most strains were resistant to penicillin (78.6%), and 3 strains exhibited multi-drug resistance. The antibiotic resistance genes showed strong associations with the phenotypes, with mecA exhibited the highest detection rate of 21.4%.[Conclusion]S.aureus contamination in prefabricated foods presents mainly in meat products. Most of the isolated strains simultaneously carry multiple virulence genes, while a few strains exhibit multi-drug resistance. Therefore, it is of great importance for monitoring S. aureus in prefabricated foods.
    Synergistic Ameliorative Effects of an Ejiao-Edible Bird’s Nest Compound on Growth, Development, and Immune Function of Zinc-deficient Pregnant Mice and Their Offspring
    MENG Fanjun, LI Cong, MA Xueying, ZHANG Jianling, YUAN Yongli, XIE Xiao, ZHOU Zhuolei, LU Wenwei, ZHONG Fang, LIU Fei
    2026,45(6):71-81
    [Abstract] (63) [HTML] (31) [PDF 23.97 M] (39)
    Abstract:
    [Objective]This study aimed to investigate the synergistic ameliorative effects of an Ejiao-edible bird’s nest compound on the growth, development, and immune function of zinc-deficient pregnant mice and their offspring under stress.[Method]A pregnant mouse model of zinc deficiency was established and subjected to nutritional interventions with Ejiao, edible bird’s nest, and their compound. Body mass, serum zinc concentrations, and immunoglobulin levels in both pregnant mice and offspring were measured. Immunohistochemical analysis of the spleen was conducted.[Result]The compound effectively restored serum zinc homeostasis in both pregnant mice and offspring (with the serum zinc concentration reaching a maximum of 18.02 μmol/L in pregnant mice). It significantly increased the body mass gain rate of zinc-deficient pregnant mice to 46.77% and mitigated early growth retardation in the offspring. Regarding immunomodulation, the compound specifically reversed the severe deficit of serum immunoglobulin A in zinc-deficient offspring, increasing the mass concentration to over 1.20 mg/mL. Moreover, it significantly downregulated the abnormally elevated expression levels of NK cell and macrophage markers in the offspring’s spleen, thereby suppressing excessive inflammatory responses.[Conclusion]The Ejiao-edible bird’s nest compound synergistically ameliorates impairments in growth, development, and immune barrier function in zinc-deficient pregnant mice and offspring by reconstructing the zinc nutritional profile, enhancing mucosal immune reserves, and bidirectionally regulating the splenic immune microenvironment.
    Effect of Ultra-high Pressure Pretreatment on the Hot Air Drying Characteristics and Quality of Mulberries
    ZHANG Lihui, QIAO Yu, XIAO Jiaxi, CHEN Xueling, CAO Jinhua
    2026,45(6):82-91
    [Abstract] (45) [HTML] (21) [PDF 8.68 M] (29)
    Abstract:
    [Objective]This study aimed to improve the quality and drying efficiency of hot air-dried mulberries.[Method]Mulberries were pretreated with different pressure levels (0~300 MPa). The effects on drying characteristics, water distribution, cellular structure, and active components were systematically investigated through low-field nuclear magnetic resonance (LF-NMR), microscopic structural observation, quantitative analysis of cell wall components, active compound determination, and principal component analysis of electronic nose data.[Result]The key pressure threshold was identified at 150 MPa. Under this condition, the free water ratio reached its peak (T23 peak area accounted for 47.3%). Selective rupture of the cell wall-membrane system formed interconnected cavities, significantly increasing porosity. The mass fraction of cellulose gradually decreases as pressure increases, stabilizing at 250 MPa (10.28 mg/g). The protopectin kept degrading (down to 10.25 mg/g at 300 MPa), and that of soluble pectin gradually increased to 11.81 mg/g, indicating that pectin degradation induced by high pressure dominated structure changes in the cell wall. Ultra-high pressure pretreament resulted in a reduction of 38.5% in drying time and significantly improved the retention of active compounds (mass fraction of flavonoid: 1.01 mg/g; mass fraction of total phenols: 0.32 mg/g). Electronic nose analysis revealed the greatest flavor change occurred at 300 MPa.[Conclusion]Considering both quality and drying efficiency, 150 MPa was selected as the optimal pretreatment condition. It exerts the synergistic effects of cellular structural reorganization, water state transformation, and degradation of cell wall components in improving the drying process. This study provides a theoretical basis for the high-value processing of mulberries.
    Screening of Bifidobacterium animalis subsp. lactis from the Intestinal Tract of Children and Characterization of Its Potential Probiotic Properties
    ZHAO Xiaohui, WU Rong, MAO Yuejian
    2026,45(6):92-100
    [Abstract] (48) [HTML] (14) [PDF 6.17 M] (33)
    Abstract:
    [Objective]This study aimed to screen the Bifidobacterium animalis subsp. lactis (B. lactis) strains with unique advantages and probiotic properties from the intestinal tract of children.[Method]Fifty-six strains of B. lactis isolated from the intestinal tract of children in Nanyang City, Henan Province were used for the study. The strains were evaluated for their acid tolerance, bile salt tolerance, gastrointestinal fluid tolerance, growth characteristics, surface auto-aggregation ability, surface hydrophobicity, and antioxidant capacity.[Result]B. lactis MN16631 had strong acid and bile salt tolerance. It achieved the survival rates of 87.15% and 43.64% after being incubated in the simulated gastric fluid for 2 h and the simulated intestinal fluid for 4 h, respectively. B. lactis MN16631 showed the surface hydrophobicity of (56.69±1.96)% and the surface auto-aggregation rate of (84.28±2.41)% after 24 h. Furthermore, B. lactis MN16631 exhibited strong antioxidant activity. Its DPPH radical scavenging capacity was superior to that of commercial strains, while its hydroxyl radical scavenging capacity and superoxide anion radical scavenging capacities, as well as its ferric reducing capacity, were comparable to those of commercial strains.[Conclusion]B. lactis MN16631 is a strain with excellent probiotic properties and thus can be used as a strain resource for the research and development of functional foods for children and other populations.
    Alleviating Effect of Chlamydomonas reinhardtii-derived Extracellular Vesicles on Exercise Fatigue in Mice
    ZHAO Jun, TIAN Fang, GE Bin
    2026,45(6):101-112
    [Abstract] (67) [HTML] (31) [PDF 29.73 M] (64)
    Abstract:
    [Objective]This study explored the antioxidant activity and exercise fatigue-alleviating effect of Chlamydomonas reinhardtii-derived extracellular vesicles (CLEVs), aiming to provide a reference for the application of microalgae-derived extracellular vesicles in the field of sports nutrition.[Method]CLEVs were isolated by ultracentrifugation, and their antioxidant and anti-fatigue effects were evaluated through in vitro and in vivo experiments.[Result]CLEVs exhibited typical cup- or bowl-shaped morphology with an average particle size of (88.35±0.36) nm. CLEVs demonstrated concentration-dependent antioxidant activity in vitro and effectively scavenged DPPH and ABTS+ free radicals. In the H2O2-induced oxidative damage model, CLEVs increased the levels of superoxide dismutase (SOD) and reduced glutathione (GSH), decreased the levels of malondialdehyde (MDA), lactate dehydrogenase (LDH), creatine kinase (CK), and lactic acid (LA), and promoted glycogen storage. Animal experiments showed that CLEVs significantly prolonged the load swimming time to exhaustion and enhanced the antioxidant defense by upregulating the expression of Nrf2 and downregulating the expression of Keap1.[Conclusion]CLEVs could alleviate exercise fatigue by ameliorating oxidative stress, promoting energy metabolism, and activating the Nrf2/Keap1 signaling pathway, demonstrating potential application in sports nutrition and the development of anti-fatigue products.
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    Effects of Single and Mixed Fermentation on Flavor, Composition, and Antioxidant Activity of Soybean Whey
    WEI Taotao, CHEN Qian, TAO Xiangjie, TANG Bin, REN Fusheng, HU Ping
    2025(12):95-106, DOI: 10.12441/spyswjs.20241217001
    [Abstract] (246) [HTML] (185) [PDF 30.69 M] (115)
    Abstract:
    [Objective] This study aims to explore the impacts of single strain fermentation and mixed fermentation on the flavor,composition, and antioxidant activity of soybean whey.[Method] Gas chromatography-ion mobility spectrometry (GC-IMS) was coupled with E-nose and high-performance liquid chromatography (HPLC) to analyze the flavor and function of soybean whey fermented by the single and mixed strains.[Result] Compared with single-strain fermentation by Limosilactobacillus fermentum HJS-1 or Kluyveromyces marxianus HJS-2, mixed fermentation (Limosilactobacillus fermentum HJS-1 + Kluyveromyces marxianus HJS-2) effectively improved the levels of functional substances and antioxidant activity of soybean whey. Compared with non-fermented soybean whey, mixed fermentation increased the mass concentrations of soy isoflavones and organic acids in soybean whey by 65.53% and 182.39%, respectively. Moreover, mixed fermentation increased the proportions of sweet-taste amino acids and aromatic amino acids by 49% and 9%, while reducing the proportions of umami/sour-taste amino acids and bitter-taste amino acids by 16% and 42%, respectively. The ABTS+, hydroxyl, and DPPH free radical clearance rates of the soybean whey after 36 h of mixed fermentation reached (20.95±0.07)%, (9.08±0.07)%, and (37.62±0.21)%, respectively. A total of 53 volatile flavor compounds in the fermented soybean whey were identified by GC-IMS, mainly including esters, aldehydes, alcohols, and acids. Large amounts of esters such as isobutyl acetate and ethyl acetate existed in the soybean whey after mixed fermentation, which removed the beany flavor of soybean whey.[Conclusion] Mixed fermentation can effectively improve the flavor quality and antioxidant activity of soybean whey.
    Structural Analysis and Functional Prediction of PRGR, a Target Protein of the Poria Ergosta-7,22E-dien-3β-ol
    LIU Yongfei, REN Yanling, WANG Tao, WU Maozhao, PENG Jing, WU Changyun, LI Zexiu
    2025(10):163-172, DOI: 10.12441/spyswjs.20250306002
    [Abstract] (182) [HTML] (80) [PDF 82.22 K] (163)
    Abstract:
    [Objective]This study aims to investigate the mechanism of the interaction between ergosta-7,22E-dien-3β-ol, an active sterol of Poria, and progesterone receptor (PRGR) and the potential therapeutic effects via bioinformatics and molecular docking.[Method]The TCMSP database was used to screen the active ingredients of Poria, and MEGA X (10.0.5) was used for alignment of multiple PRGR sequences. The primary structure of PRGR was analyzed by ProtParam, and the hydrophobicity of PRGR was predicted by Protscale. The amino acid sequence of PRGR was analyzed by Prosite, and the secondary structure of PRGR was analyzed on NPS@SOPMA. The RCSB PDB database was used to predict the tertiary structure of PRGR via the homologous modeling method. DeepLoc-2.0 website was used to predict the subcellular localization of PRGR. SwissDock was employed to simulate the molecular docking between ergosta-7,22E-diene-3β-ol and its potential target PRGR (3O5Q).[Result]The PRGR protein consisted of 933 amino acid residues, with a relative molecular mass of 98 980 and a theoretical isoelectric point of 6.09, being a hydrophilic unstable protein. Its secondary structure was dominated by random coils (70.31% of the total), and this protein contained nuclear receptor ligand-binding domains (NR LBDs) and C4-type zinc-finger structure, which suggested its core function in nuclear signaling. Ergosta-7,22E-dien-3β-ol was anchored to the PRGR ligand-binding pocket through hydrophobic interactions and hydrogen bonding, and the key binding sites involved residues such as Leu and Ala. PRGR was highly conserved in primates, with branching values of more than 98% in the species (chimpanzee and bonobo) with closest affinity to humans. PRGR may be involved in the immune regulation through the nucleus and the outer membrane of mitochondria. Molecular docking revealed that ergosta-7,22E-dien-3β-ol may form a stable complex with PRGR.[Conclusion]This study elucidates the molecular binding mechanism of a sterol in Poria with PRGR, providing theoretical support for the development of immunomodulatory drugs targeting PRGR and the precise utilization of resources with both medicinal and edible values. Meanwhile, this study provides new ideas for the research on natural product-nuclear receptor interactions.
    Probiotic Properties of Three Strains of Lactobacillus and Their Application in Corn Husk Fermentation
    ZHAI Bo, SHU Quanxian, YANG Xiaoyan, MAO Yin, DENG Yu, ZHAO Yunying
    2025(10):122-131, DOI: 10.12441/spyswjs.20250304003
    [Abstract] (199) [HTML] (104) [PDF 91.20 K] (145)
    Abstract:
    [Objective]This study aims to improve the utilization of maize resources and address the shortage of feed resources.[Method]The intestinal colonization capacity, tolerance, and antibacterial properties of three Lactobacillus strains, Lactobacillus paracasei ZB-1 (ZB-1), L. paracasei DY-2 (DY-2), and L. rhamnosus DY-4 (DY-4) were evaluated. The most suitable strain for fermenting cornhusks was identified, and its fermentation process was optimized.[Result]ZB-1 exhibited higher intestinal colonization ability and antibacterial properties than DY-2 and DY-4. The antibacterial mechanism of ZB-1 was likely driven by the action of organic acids in an acidic environment and certain protein-based antimicrobial substances. The fermentation conditions for ZB-1 were optimized as follows: hydrolysis of corn husks with cellulase at a volume fraction of 6% (solid-liquid ratio of 4 g∶1 mL during enzymatic hydrolysis) for 24 h, followed by an alkaline treatment with NaHCO3 at a mass fraction of 2%, ZB-1 inoculation volume fraction of 5%, molasses addition at a volume fraction of 3%, alkaline protease of 1 350 U/g, moisture content of the fermentation material controlled at a mass fraction of 50%, and fermentation at 37 ℃ for 48 h. Under these conditions, the mass fraction of organic acids in the fermented corn husks reached 3.23%, and the mass fraction of small peptides increased to 50.2 mg/g. Additionally, the mass fractions of neutral detergent fiber (NDF) and acidic detergent fiber (ADF) decreased to 63.72% and 15.82%, respectively.[Conclusion]This novel fermentation process for corn husks not only enhances the mass fractions of small peptides and organic acids but also decreases the mass fractions of NDF and ADF. The findings of this study offer significant reference value for the efficient biotransformation of corn husks and the fermentation of other cake and meal feed materials with Lactobacillus.
    Ultrasonic-microwave Assisted Extraction of Flavonoids from Citri Reticulatae Pericarpium and High-purity Purification of Hesperidin
    GE Weiben, LI Yiheng, WANG Hongxin
    2025(10):52-63, DOI: 10.12441/spyswjs.20250217002
    [Abstract] (312) [HTML] (201) [PDF 84.70 K] (172)
    Abstract:
    [Objective]To explore the application prospects of Citri Reticulatae Pericarpium in the food industry and efficiently extract the active component hesperidin, while developing an effective purification process to enhance the purity and functional value of the active ingredients.[Method]Ultrasonic-microwave assisted extraction (U-MAE) was employed to extract the hesperidin from Citri Reticulatae Pericarpium, followed by a three-stage purification system guided by dissolution characteristics involving alcohol removal by concentration, gradient ethanol washing, and pH adjustment to purify hesperidin. Single factor experiments and response surface methodology were used to optimize the extraction parameters. The antioxidant activity and α-glucosidase inhibitory activity of the final product were also evaluated.[Result]Under the optimal extraction conditions (60% ethanol-water solution by volume, microwave power of 220 W, extraction time of 3.5 min, and material/liquid ratio of 1 g∶45 mL), the hesperidin yield reached (43.3±0.2) mg/g, demonstrating significant efficiency advantages over traditional extraction methods. After three-stage purification, the mass fraction of hesperidin increased from (41.70±0.07)% to (96.09±0.88)%. The final product demonstrated excellent antioxidant activity (ABTS free radical scavenging IC50 of 135.57 μg/mL) and α-glucosidase inhibitory activity (IC50 of 102.13 μg/mL).[Conclusion]The U-MAE and three-stage purification system developed in this study enables efficient extraction and purification of active components from Citri Reticulatae Pericarpium, significantly enhancing their purity and functional values. This provides theoretical basis and technical support for the application of Citri Reticulatae Pericarpium in the development of functional foods and offers new ideas for the development and utilization of other traditional Chinese medicinal materials that are both food and medicine.
    Effects of Cutting Size and Steaming/Boiling Time on the Quality of Colored Mashed Potatoes
    CHE Yuqing, CHI Chi, DONG Yu, NA Tiancang
    2025(9):129-140, DOI: 10.12441/spyswjs.20250221001
    [Abstract] (193) [HTML] (124) [PDF 13.81 M] (108)
    Abstract:
    [Objective] This study explored the effects of steaming/boiling time and cutting size on the color, texture, starch structure, and anthocyanin mass fraction of red and purple potatoes before and after cooking, aiming to provide a theoretical basis for the processing of colored mashed potatoes. [Method] Red and purple potatoes were taken as the research objects. They were cut into three different sizes (30 mm×30 mm×10 mm, 20 mm×20 mm×10 mm, and 16 mm×16 mm×10 mm) and steamed or boiled for five time periods (0, 3, 5, 7, and 10 min). The color parameters (including surface brightness L*, red-green value a*, and yellow-blue value b*), texture properties (hardness, viscosity, chewiness, and adhesiveness), starch structure, and anthocyanin mass fraction were measured before and after steaming/boiling. The effects of steaming/boiling time and cutting size on the texture, starch gelatinization, and anthocyanin mass fraction of mashed potato were analyzed. [Result] Steaming/boiling time and cutting size had significant effects on the color, especially the L*, a*, and b* values, of red and purple potatoes. With the extension of steaming/boiling time, the hardness, viscosity, chewiness, and adhesiveness of red and purple potatoes of all three cutting sizes showed a downward trend. Compared with steaming, boiling was more likely to cause the declines of these texture indicators. For potatoes with a cutting size of 30 mm×30 mm×10 mm, their texture indicators were significantly higher than those of smaller blocks (20 mm×20 mm×10 mm and 16 mm×16 mm×10 mm) under the same steaming/boiling time. For the blocks that could be made into mashed potato, steaming/boiling time and cutting size had greater impacts on the viscosity and chewiness of red mashed potato, but had no significant effect on those of purple mashed potato. Extending the steaming/boiling time to 10 min accelerated the starch gelatinization process, disrupted the starch structure, and caused a decrease in anthocyanin mass fraction. [Conclusion] The optimal processing conditions for colored potatoes are as follows: boiling for 7 min and cutting into blocks of 16 mm×16 mm×10 mm. The colored mashed potato prepared under these conditions has the best color and texture and can meet the quality requirements for the processing of colored mashed potato.
    Extraction Process Optimization and Antioxidant and Blood Glucose-lowering Effect Evaluation of Polyphenols from Camellia japonica Flowers
    CHEN Long, YANG Xiaocong, XING Shujie, SHI Xinyao, ZHENG Xueke, ZHU Jing
    2025(8):97-106, DOI: 10.12441/spyswjs.20241207001
    [Abstract] (279) [HTML] (139) [PDF 4.22 M] (206)
    Abstract:
    [Objective] This study optimized the extraction process of polyphenols from Camellia japonica (C. japonica) flowers and preliminarily explored the antioxidant and blood glucose-lowering effects of the extracted polyphenols, aiming to improve the utilization of C. japonica flowers. [Method] With the flowers of Xinyang Maojian as raw materials, the ultrasonic-assisted method was adopted to extract polyphenols from C. japonica flowers, and the antioxidant and blood glucose-lowering activities of the extracted polyphenols were analyzed. With the extraction rate of polyphenols from C. japonica flowers as the evaluation index, the response surface methodology was adopted to explore the effects of ethanol volume fraction, solid-liquid ratio, extraction time, and ultrasonic power on the extraction rate of polyphenols from C. japonica flowers. [Result] Under the conditions of the ethanol volume fraction of 54%, the solid-liquid ratio of 1 g∶33 mL, the extraction time of 49.5 min, and the ultrasonic power of 210 W, the actual extraction rate obtained from verification experiment was 12.60%, with a relative standard deviation (RSD) of 2.28%, which indicated that the optimization results were reliable. In addition, the polyphenols from C. japonica flowers had strong scavenging abilities against DPPH, hydroxyl, and ABTS+ free radicals. The scavenging abilities were positive correlated with the mass concentration of the extracted polyphenols, and the half-inhibitory mass concentrations (IC50) were 0.044, 0.065, and 0.068 mg/mL, respectively. The extracted polyphenols had good inhibitory effects on the activities of α-glucosidase and α-amylase, with the IC50 of 0.054 and 0.057 mg/mL, respectively. [Conclusion] The polyphenols from C. japonica flowers can be used as a good natural antioxidant and blood glucose-lowering agent, demonstrating potential application value. This study provides a theoretical foundation for the refined processing of C. japonica flowers.
    Screening of Excellent Lactic Acid Bacteria and Yeast Fermentation Agents and Effects of Mixed Fermentation on the Quality of Bread Dough
    CHEN Yumeng, WANG Weijun, SHEN Shuling, LI Yanhua, MA Jingjing, HUANG Menghan, LIU Yuhang
    2025(8):69-78, DOI: 10.12441/spyswjs.20250115002
    [Abstract] (357) [HTML] (334) [PDF 4.78 M] (186)
    Abstract:
    [Objective] The research on the synergistic use of lactic acid bacteria and yeast in sourdough is beneficial for meeting the industrial production demand of fermentation agents for baking food.[Method] This study investigated the acid tolerance, acid production, enzyme production, gas production, and alcohol production abilities of various strains during the fermentation process by measuring the microbial count, pH, stretching area, elongation, hardness, viscosity, storage modulus (G′), loss modulus (G″), etc. of bread dough. The effects of different fermentation agents on the total titratable acidity (TTA), stretching characteristics, texture characteristics, and rheological properties of bread dough were investigated. [Result] Lacticaseibacillus paracasei LG0260, Lactiplantibacillus plantarum LG1034, Lactococcus lactis LG0827, as well as Saccharomyces cerevisiae J2808 and S. cerevisiae J2815, maintained good acid production rates and abilities throughout the fermentation process. Especially, L. paracasei LG0260, Kluyveromyces marxianus J2828, and L. lactis LG0827 exhibited the highest phytase enzyme activity (23.21 mU/mL), amylase enzyme activity (0.82 U/mL), and protease enzyme activity (2.51 U/mL), respectively. In addition, the fermentation agent MY2L1 prepared by co-culture fermentation of S. cerevisiae J2808 and L. paracasei LG0260 effectively improved the stretching area and elongation of bread dough, with the highest values of 242 cm2 and 181 mm, respectively. [Conclusion] Liquid strains have greater impacts on the hardness and viscosity of sourdough than commercial Angel yeast. The mixed fermentation with liquid strains enhances the fluid properties of the dough. This study can provide technical reference for mining type Ⅱ sourdough fermentation agents and improving sourdough quality.
    In Vitro Antioxidant and Anti-inflammatory Activities of Tea Flower Extract and Its Inhibitory Effect on Cell Aging
    YU Shishuai, HAO Yining, PENG Bo, LIU Youyun, QU Liping
    2025(7):74-84, DOI: 10.12441/spyswjs.20241017002
    [Abstract] (263) [HTML] (190) [PDF 91.14 K] (199)
    Abstract:
    [Objective] This study aims to investigate the in vitro antioxidant and anti-inflammatory activities of Yunnan tea flower extract (TFE) and its Inhibitory effect on cell aging. [Method] The main active components in TFE were determined by ultraviolet (UV)-visible spectrophotometry and high performance liquid chromatography (HPLC). The antioxidant and anti-inflammatory activities of TFE were determined by the free radical scavenging assay and UV-induced photoaging model of human keratinocytes (HaCaT), respectively. After the aging model of fibroblasts was established, the aging level of cells was assessed by the β-galactosidase (β-gal) staining assay, and the expression of matrix metalloproteinase-1 (MMP-1), matrix metalloproteinase-3 (MMP-3), and type Ⅰ procollagen (PC-1) were determined by enzyme-linked immunosorbent assay. [Result] The mass fractions of total flavonoids, tea polyphenols, total proteins, and total sugars in TFE were 14.51%, 12.83%, 9.57%, and 50.34%, respectively. Ester-type catechins were the main tea polyphenols. The IC50 in scavenging DPPH and ABTS free radicals were 34.32 μg/mL and 227.79 μg/mL, respectively. TFE significantly inhibited reactive oxygen species (ROS) production-induced by UV in HaCaT cells, down-regulated the expression of IL-6 and TNF-α, up-regulated the expression of nuclear factor erythroid 2-related factor 2 (Nrf2) and heme oxygenase-1 (HO-1). In addition, TFE inhibited the aging of fibroblasts, down-regulated the expression of MMP-1 and MMP-3, and up-regulated the expression of PC-1. [Conclusion] TFE had strong antioxidant and anti-inflammatory activities. It can down-regulated the expression of MMP-1 and MMP-3 and up-regulated the expression of PC-1 to prevent cell aging, demonstrating potential anti-aging activity.
    Research Progress in the Application of Tea Polyphenols in Meat Processing and Preservation
    GAO Yanting, LI Huanhuan, XU Teng, ZHAO Ke, SU Mingwei, WU Liwen, TANG Honggang
    2025(6):10-18, DOI: 10.12441/spyswjs.20241115001
    [Abstract] (420) [HTML] (357) [PDF 3.41 M] (192)
    Abstract:
    Tea polyphenols are the general term for polyphenols in tea, mainly including catechins, flavonoids, and anthocyanins, which have antioxidant and antimicrobial properties. The author reviewed the structural characteristics and the antioxidant and antibacterial mechanisms of tea polyphenols. Additionally, the application of tea polyphenols in the processing and preservation of meat products is summarized, providing a theoretical basis for their use in meat products. Studies have shown that tea polyphenols can achieve anti-oxidation by scavenging free radicals, chelating metal ions, and inhibiting oxidase activity. Moreover, tea polyphenols can inhibit cell growth and proliferation by inhibiting the activities of enzymes involved in cell metabolism and damaging the cell membrane system. As natural antioxidants, tea polyphenols can significantly prolong the shelf life of meat products and are widely used in fresh, pre-made, sauced, pickled, and other meat products. At present, the mechanisms underpinning the antibacterial and antioxidant effects of tea polyphenols in meat products have not been fully clarified, and the poor solubility and low stability of tea polyphenols remain to be solved. Future research should focus on the modification and optimization of tea polyphenols, synergistic preservation, and the application of tea polyphenols in meat processing to further improve the preservation effect.
    Research Progress in Application of Ultra-high Pressure Sterilization in the Processing of Prepared Dishes
    DONG Haisheng, ZANG Peng
    2025(6):1-9, DOI: 10.12441/spyswjs.20240409001
    [Abstract] (473) [HTML] (265) [PDF 1.89 M] (202)
    Abstract:
    As a non-thermal sterilization technology, ultra-high pressure sterilization can protect the thermosensitive nutrients and maintain the texture of food, demonstrating unique technical advantages in the processing of prepared dishes. By a review of domestic and foreign literature and performance of relevant equipment, this paper introduced the principle, equipment, and parameters of ultra-high pressure sterilization. Considering the parameters of ultra-high pressure sterilization and the effects of food ingredients on the pressure tolerance of different microbial species, the factors affecting the effect of ultra-high pressure sterilization were analyzed. In addition, the effects of ultra-high pressure sterilization on the physical and chemical properties, sensory quality, enzyme activity, microorganisms count and bioactive substances of prepared dishes were summarized. Finally, the problems and solutions of the current application of ultra-high pressure sterilization in the processing of prepared dishes were pointed out. The review aims to provide reference for the application of ultra-high pressure sterilization in the prepared dish industry.

Journal Information

    Competent Authority：Ministry of Education of the People's Republic of China
    Sponsor：Jiangnan University
    Publishing Institute：Editorial Department of Journal of Food Science and Biotechnology
    Editor-in-chief：Chen Wei
    Co-Editor-in-Chief：Fan Liuping
    Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China
    PostCode：214122
    Tel：0510-85913526
    E-mail：xbbjb@jiangnan.edu.cn
    ISSN：1673-1689
    CN：32-1751/TS

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode：214122

Phone：0510-85913526  E-mail：xbbjb@jiangnan.edu.cn

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