This study systematically explored the effects of the sequential inoculation strategy of probiotic strains (Lactobacillus plantarum JYLP-326, Lactococcus lactis JYLL-60, and Bifidobacterium lactis JYBR-190) on the physicochemical properties and bioactive components of fermented blueberry juice (FBJ). The multi-stage fermentation experiments indicated that the inoculation sequence of the strains significantly affected the key physicochemical indicators, including color properties, pH value, and titratable acidity, and differentially regulated the retention of bioactive substances. Metabolomics analysis based on ultra-performance liquid chromatography-electrospray tandem mass spectrometry (UPLC-ESI-MS/MS) identified a total of 868 polyphenol metabolites, mainly flavonoids (47.0

Berries are characterized by their high nutrient content and the presence of bioactive compounds. However, their thin skin and high moisture content render them highly susceptible to postharvest spoilage. Conventional processing methods can extend shelf life to a certain degree; however, they frequently result in nutrient loss, sensory quality deterioration, and increased energy consumption. In recent years, high-efficiency physical field technologies (such as acoustic field, electromagnetic fields, pressure field, and plasma) have provided new technological pathways for addressing the aforementioned challenges. The utilization of non-thermal or low-temperature processing characteristics enables the effective preservation of berry nutrients and flavor during critical stages, such as sterilization, drying, freezing, thawing, and refrigeration. Furthermore, these physical fields enhance processing efficiency, reduce energy consumption, and delay the deterioration of quality during storage. This paper systematically reviews the research progress in various physical fields of berry processing and quality enhancement, summarizing their fundamental concepts, mechanisms of action, and effects on berry quality across different processing stages, and discusses their prospects for industrial application in the food processing industry.

Drinking alcohol is one of the important parts of the food culture. Still, long-term or excessive drinking can cause damage to the organism, and alcoholic liver injury is one of the more common types of liver injury in the clinic. Therefore, how to effectively protect against alcoholic liver injury has gradually become a research hotspot in the field of medicine and functional food. In recent years, dietary polyphenols, which have the advantages of low toxicity and side effects, multi-pathway, and multi-target effects, have attracted much attention. A variety of dietary polyphenols have been reported to protect against alcoholic liver injury. In this paper, we review the mechanism of alcohol intoxication, diseases caused by alcohol consumption, alcohol metabolism mechanism, the mechanism of action of dietary polyphenols, and the detoxification and hepatoprotective products. Finally, to provide a reference for further research on protection against alcoholic liver injury as well as the development of novel liver-protecting drugs and functional foods.

在新农科建设和新工科建设融合发展的高素质、创新型和复合型卓越人才培养要求背景下,高等院校将诚信教育融入专业课程建设,是专业课程教学改革发展的必然趋势.与此同时,新时代高等教育必须坚持以大学生为中心的理念,果蔬功能评价与利用课程教学要明确大学生的主体地位,形成以大学生发展为本的教学思路.沈阳农业大学食品科学与工程专业果蔬功能评价与利用课程是专业方向限修课程,从诚信教育元素融入课程内容和诚信学习管理两个层面重点阐述诚信教育融入果蔬功能评价与利用课程的教学改革措施.考核成绩和调研结果表明,实施诚信教育融入果蔬功能评价与利用课程教学改革,能显著地提高课程教学效果,增强大学生的诚信意识,提升大学生的职业道德、社会责任感和使命感.

In this paper, Agaricus bisporus stipe was used as the raw material, Lactobacillus plantarum inoculation amount, sugar addition amount and fermentation time were the main factors, and the total phenol content was used as the evaluation index. Based on single factor experiments, the Agaricus bisporus stipe enzyme was optimized by response surface experiments. Fermentation process, and the antioxidant capacity of the enzyme products before and after fermentation and storage at 4 ℃ and 25 ℃ for 5 d were studied. The results showed that the optimal process conditions for fermentation of Agaricus bisporus stipe enzyme were: Lactobacillus plantarum inoculation amount was 3%, 9.50% of sugar added, and fermentation time was 24 h. The total phenol content of the enzyme product could reach 2.20 mg/mL, which was equal to the predicted value of 2.19 mg/mL. The study found that the contents of total phenol and ascorbic acid in the Agaricus bisporus stipe enzyme were 2.20 mg/mL and 44.40 µg/mL, respectively. The DPPH free radical scavenging capacity, ABTS free radical scavenging capacity, ferric ion reducing antioxidant power and total antioxidant capacity were 51.93%, 52.11%, 0.70, 28.09 U/mL, respectively, which were significantly higher than those before fermentation. Further analysis of the antioxidant activity of the enzymes under the storage conditions of 4 ℃ and 25 ℃ showed that the enzymes stored at 4 ℃ had stronger DPPH, ABTS radical scavenging ability, iron ion reducing ability and antioxidant ability at 0 d storage. After 1 d storage, the antioxidant capacity of the enzyme began to decline sharply, and the antioxidant capacity of the enzyme stored at 25 °C was significantly lower than that stored at 4 °C (P<0.05).

In order to control the quality of the DIC dried food products, this study investigated the energy conversion and the expansion force generation mechanism at the instantaneous pressure drop during the DIC treatment. Their effects on the product texture formation were analyzed. The results showed that the instantaneous vaporization of water at the moment of decompression could generated the expansion energy, which caused the expansion of the internal pores of the apple cube. Hence the volume and absolute porosity of the apple cube were increased. In addition, the pore walls of apple cube with the transition moisture content of 1.068 g/g (d.b.) were collapsed after DIC. Furthermore, DIC apple cube products had the optimal volume expansion ratio (2.317 +/- 0.310), hardness (139.44 +/- 16.52 N) and crispness (90 +/- 17) at the transition moisture content of 0.152 +/- 0.018 g/g (d. b.).

Blueberry anthocyanins are well known for their beneficial biological activities. However, the poor bioavailability of anthocyanins limits their functional capacity in vivo. Our current study aimed to detect the effects of α-casein on the absorption of blueberry anthocyanins and their metabolites in rats. Blueberry anthocyanins with and without α-casein were intragastrically administered to two groups of rats and their blood samples were collected within 24 h. Results illustrated that rapid absorption of anthocyanins was observed in the rat plasma, but their concentration was relatively low. With the complexation of α-casein, the maximum concentration (Cmax) of bioavailable anthocyanins and metabolites could increase by 1.5-10.1 times (P < 0.05 or P < 0.01). The promotional effect on the plasma absorption of malvidin-3-O-galactoside and vanillic acid was outstanding with the Cmax increasing from 0.032 to 0.323 and from 0.360 to 1.902 μg/mL, respectively (P < 0.01). Besides, the molecular docking models presented that anthocyanins could enter the structural cavity and interact with amino acid residues of α-casein, which was in accordance with the improved bioavailability of anthocyanins. Therefore, α-casein could assist more blueberry anthocyanins and their metabolites to enter blood circulation.

针对生猪智能化管理中传统标识方法存在的易脱标,易引起生猪感染等问题,采用基于改进YOLOv3模型的非侵入式方法,对生猪多个体识别进行研究.针对原有的YOLOv3模型,在Darknet53特征提取器中引入密连块,结合下采样层组成新的骨干网络;在YOLOv3模型中添加改进的SPP单元,最终构建了YOLOv3 DB_SPP模型.试验采用的猪脸数据集共分为10类,数据增强后样本为8 512张,训练集和测试集比例约为9∶1.结果 表明:1)YOLOv3 DB SPP模型在各分类概率阈值下检测猪脸数据集时的平均精度均值均高于YOLOv3模型;2)当IOU阈值为0.5,分类概率阈值为0.1时,YOLOv3_DB_SPP模型的平均精度均值比YOLOv3模型高9.87％;3)YOLOv3 DB SPP模型检测远距离有遮挡的小目标样本时,平均精度值均高于YOLOv3模型.YOLOv3_DB_SPP模型用于猪脸识别时,能够提高基础特征提取器的特征提取能力以及检测器的准确率.

培养创新型人才是高等教育的首要任务,科研团队在培育创新人才方面发挥着重要作用.通过分析食品科学与工程类专业本科生创新能力的现状和问题,结合学科及专业特点阐述了科研团队在本科生创新能力培养中的优势,探讨了基于科研团队培养本科生创新能力的新思路.

面对全面推进乡村振兴与食品工业产业转型升级对人才培养的新挑战,农业高校食品科学与工程学科迫切需要以新工科与新农科建设为导向,加速人才培养改革.针对目前人才培养中存在的主要问题:专业思政、课程思政与人才培养融合不足;课程体系、教学内容与食品产业融合不足;理论教学体系与实践教学体系融合不足;"双师型"教师队伍建设与人才培养需求融合不足;考核评价机制与多元化人才培养目标融合不足.必须进一步注重新农科与新工科交叉,探索出契合农业高校食品科学与工程学科特点的创新人才培养路径:坚持以"立德树人"为人才培养的根本原则;坚持打造"一体四平台"人才培养体系;坚持"四维全贯穿"实践教学模式;坚持人才培养目标定位多元化;坚持树立人才培养教师为本的理念.

生鲜农产品主要包括蔬菜、水果、肉、蛋、奶以及水产品等具有易腐易损性的生鲜初级产品,这些产品的鲜活程度决定了其自身的价值.2020年,突如其来的新冠疫情给居民生活造成了巨大影响,进而影响到了我国生鲜农产品行业发展的进程,同时对现存生鲜农产品供应链体系提出了新的挑战.通过调查分析了解到疫情期间生鲜农产品出现供需矛盾、供应链信息传递缓慢、供应商进货渠道变窄等消极现象,但同时也从中发现新的机遇,例如冷链物流呈现复苏态势、生鲜农产品供应链迎来新发展等.为进一步了解疫情期间生鲜农产品的运转情况,本文以问卷调查的形式,通过调查华中、华南等七大区域的500名消费者,从疫情期间消费者果蔬购买情况、果蔬质量问题以及果蔬行业未来发展三方面了解疫情发生以来果蔬供应体系发生的变化.研究得出:疫情期间各地均存在果蔬供求失衡的现象;购买果蔬时出现的质量问题较多;反映出我国生鲜产品供应体系存在的不足.基于此,从开展线上线下相融合的供应链模式、智慧物流供应链模式、战略联盟型农产品供应链模式、基于消费需求的农产品供应链模式四个方面提出未来生鲜农产品供应链体系的发展方向,保证了生鲜农产品行业在疫情常态化防控背景下能够正常有序的发展.

In order to identify more suitable thawing method to preserve aroma, taste, and other sensory quality of raspberry, five thawing methods were used to treat frozen raspberry, namely water bath thawing, microwave thawing, ultrasonic thawing, room temperature thawing, and refrigeration thawing. Gas chromatography-mass spectrometry was employed to study the quantitative and qualitative analysis of the volatile compounds, and the characteristic flavor components of raspberry were compared by relative odor activity value (ROAV). Electronic tongue technique and fuzzy comprehensive evaluation were used to ensure the changes in sensory qualities of raspberry. The results showed that the time of microwave thawing was 0.57 minutes, and drip loss was 4.40%. Both of them were the lowest among the five thawing methods. The volatile components of raspberry included aldehydes, esters, ketones, alcohols, fatty acids, terpenes, and other compounds. Among them, there were 19 kinds of volatile components in quick-frozen raspberries, 18 volatile components in raspberries after treated by microwave thawing and refrigeration thawing, 16 volatile components after room temperature thawing, 12 volatile components after ultrasonic thawing, and 10 volatile components after water bath thawing. The characteristic flavor compounds of raspberry were identified as acetaldehyde, alpha-ionone, beta-ionone, raspberry ketone, alpha-terpene, and alpha-pinene. Microwave thawing was the most suitable way to preserve the characteristic flavor components of raspberry, but water bath thawing could destroy the most of compounds. After microwave thawing, raspberry tasted best and was most acceptable to consumers. Therefore, microwave thawing was the most appropriate method to preserve raspberry flavor and sensory quality among the five thawing methods.

[目的]确定软枣猕猴桃果实成熟度的划分标准,进而确定不同销售需求的最佳采收期,并对在冷库贮藏的七成熟、八成熟和九成熟的果实特性进行研究,为不同成熟度的软枣猕猴桃贮藏特性研究提供理论依据.[方法]测定软枣猕猴桃不同采收期果实的硬度、可溶性固形物、可滴定酸、淀粉、单宁、种子转色指数,采用相关性分析法和层次分析法对数据进行处理分析,确定各分级指标权重,建立软枣猕猴桃综合值评分模型;并以此为标准,对果实成熟度进行分级,测定不同采收期的软枣猕猴桃冷藏期间的理化指标.[结果]盛花期后76 d和78 d果实的6个指标综合评分≤0.3209,划分为七成熟,盛花期后80 d和82 d果实的6个指标综合评分为0.3209-0.4562,划分为八成熟,盛花期后84、86、88、90和92d果实的6个指标综合评分为0.4562-0.6440,划分为九成熟,盛花期后94和96 d果实的6个指标综合评分≥0.6440,划分为十成熟.在贮藏过程中,八成熟果实在后期腐烂指数显著低于七成熟的果实,硬度显著高于七成熟的果实,八成熟和九成熟果实的单宁含量在贮藏14 d后一直处于较低状态,八成熟果实的Vc含量在贮藏70 d时最高,七成熟果实可溶性固形物含量显著低于其他成熟度的果实,八成熟和九成熟果实的可滴定酸含量增减程度差异不大.七成熟果实不能在采后的贮藏过程中完成后熟,达不到预期的口感与风味;九成熟果实在贮藏后期风味良好,但贮藏期最短;八成熟果实贮藏后各项生化指标可达到最佳状态.[结论]软枣猕猴桃果实的6个指标综合评分分别为≥0.6440、0.4562-0.6440、0.3209-0.4562、≤0.3209时,可将果实成熟度确定为十成熟、九成熟、八成熟和七成熟;七成熟果实口感与风味不好,八成熟果实适合长期贮藏、错季节上市及远距离运输后销售,九成熟果实适合采后本地销售鲜食及加工.

The use of natural compounds to potentiate the effect of drugs and lower their adverse effects is an active area of research. The objective is to determine the effect of combined blueberry extracts (BE) and oxaliplatin (OX) in colon cancer cells. The results demonstrated that treatments of BE/OX showed inhibitory effects on HCT-116 cell and nontoxic effect on CCD-18Co normal colon cells. Flow cytometry analysis indicated that treatment with the BE, OX or in combination could induce G0/G1 cell cycle arrest, apoptosis, increase of reactive oxygen species, and induce loss of mitochondrial membrane potential in HCT-116 cells. Furthermore, after treatments, the expression of inflammatory cytokines was decreased, cyclin D1 and CDK4 were decreased; caspases-3 and 9 were activated; the Akt/Bad/Bcl-2 pathway was modulated. Moreover, the combination treatment had a considerably higher growth inhibitory effect on human colon cancer HCT-116 cells than that of BE or oxaliplatin alone. Our results showed that BE increased the anticolon cancer effect of OX making it an attractive strategy as adjuvant therapy to potentially reduce the adverse side effects associated with chemotherapeutic drugs.

The widely-studied interaction between starch and phenolic compounds remains poorly understood. This study prepared three different starch–apple polyphenol (AP) complexes, and studied their rheological, pasting, and structural properties. The curves of starch-AP complexes and raw starches fitted the power law model, and R2 ranged from 0.968 to 0.999. AP addition significantly affected the dynamic viscoelasticity of starches. Creep and pasting properties further indicated the effect of APs on starches. The results indicated that APs affect the properties of starches at different levels. This paper provides a basis for the production of functional foods with starch-AP complexes.

在分析研究生专业英语教学中存在问题的基础上,以沈阳农业大学食品科学与工程专业研究生专业英语教学为实例,探讨全英文教学课程体系建设的思路,以期为建立农业院校研究生专业英语全英文教学课程体系建设提供参考.

The effects of pH,temperature,light intensity,oxidant and reducing agent on the stability of anthocyanins from blueberry were determined by pH-differential method.Results showed that the thermal degradation of anthocyanins at different pH values followed a first-order kinetic equation,and the stability of blueberry anthocyanins under acidic conditions was stronger than under weakly acidic and neutral conditions.The anthocyanins were sensitive to temperature as evidenced by a significant increase in the degradation rate (k) as well as a significant decrease in the half-life (t1/2) and the decimal reduction time (D value) with the increase of temperature.At pH 6.0,the activation energy (Ea) was the lowest (44.77 kJ/mol),while the highest value (83.73 kJ/mol) was observed at pH 1.0.The thermal degradation reaction was a non-spontaneous endothermic process.Both light and H2O2 accelerated the degradation of anthocyanins,and the two degradation processes obeyed a first-order kinetic equation.The degradation rate was 0.014 8 d-1 under light condition,and the half-life was 47 d.The degradation rate increased with the increase of H2O2 concentration.In addition,the degradation of anthocyanins was inhibited by 0.2％ Na2SO3,but promoted by 0.05％,0.1％ or 0.15％ Na2SO3.

Plant polyphenols are secondary metabolites with polyatomic phenol structure,and widely existed in plant.They are benificial to health because of their strong antioxidant activity.Blueberry has a high content and abundant species of polyphenol in blueberry.The effect of pH value,temperature,light,preservative,sugar,oxidant and reducing agent on the stability of blueberry polyphenols was investigated,and the thermal degradation kinetics and thermodynamics of blueberry polyphenols were analyzed.The results showed that,pH value,temperature,light,preservative,sugar and oxidant have significant effect on stability and antioxidant activity of polyphenols,and the effect of reducing agent is not significant.Therefore,blueberry polyphenols should be preserved under low temperature and dark,and oxidant should not be added to the polyphenols product during processing.The thermal degradation of blueberry polyphenols results showed that the degradation of blueberry polyphenols increased with temperature with active energy of 48.99 kJ/mol,which is in accord with the first-order kinetic equation and Arrhenius model.The enthalpy change and the Gibbs free energy were positive and these indicated that the thermal degradation of blueberry polyphenols was an endothermic process and was not a spontaneous reaction.The negative entropy change indicated that the configurational freedom of transient state is less than that of reactant.

Flavonoids are a wide variety of secondary plant metabolites with complex structures that widely exist in plant roots, stems, leaves, flowers and fruits. These compounds have attracted much attention due to their greatly positive effects on human health, such as anticancer, antibacterial, anti-viral, anti-inflammatory and anti-allergic. Researchers have verified their various biological activities in vivo and in vitro. However, flavonoids usually coexist with other compounds in plants, such as carbohydrate, protein, lipid and acid, and interact with these compounds inside the body when ingested together. Therefore, the functions of flavonoids have a close relationship with other compounds. The interaction between flavonoids and other compounds together with the underlying mechanisms and the outcome is reviewed in this paper.

该文探究复合添加剂对'寒富'苹果汁褐变抑制及香气成分变化的影响.选择曲酸、L-半胱氨酸、乳清分离蛋白三种添加剂,通过单因素试验及响应面优化得到最优组合为,曲酸含量0.16％,L-半胱氨酸含量0.13％,乳清分离蛋白含量0.25％.在此条件下对苹果汁的褐变抑制率可达78％左右(P<0.05).利用气质联用(GC-MS)对添加抑制剂前后的苹果汁,随放置时间增加的香气成分变化进行分析.随着鲜榨苹果汁在室温下放置至12 h时,'寒富'苹果汁中的挥发性香气成分的数量随放置时间的增加而增加,但含量随放置时间的增加而减少.