In this study, the areca taro starch and inulin were blended at various concentrations to formulate an areca taro starch-inulin (ATSI) composite system. The transparency, freeze-thaw stability, gelatinization properties, and rheology properties of the ATSI system were studied. The results showed that the incorporation of inulin led to an increase in the transparency and syneresis rate of the system. Notably, the viscosity, disintegration value, and retrogradation value of the composite system decreased significantly with the addition of inulin, contributing to enhanced system stability. Furthermore, as the inulin concentration increased, a surface cavity structure formed within the composite system. The composite system exhibited non-Newtonian fluid behavior, and an increase in inulin concentration effectively improved its fluidity. Importantly, the addition of inulin augmented the shear structure resilience of the composite system, mitigating starch degradation and bolstering overall system stability. This research provides a foundational experimental basis for the development and application of ATSI composite system foods. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

This study investigates the effects of electron beam irradiation (EBI) treatment on persimmons and its metabolic regulatory mechanisms. By comprehensively analyzing microstructure, physiology, metabolomics, and proteomics, it was found that EBI treatment causes ultramicroscopic structural changes, cellular membrane damage, and a decrease in tannin cell numbers in persimmons. Physiological results indicate that the activities of enzymes related to membrane lipid metabolism and antioxidant metabolism undergo significant changes. EBI promotes the oxidative reactions of membrane lipids while simultaneously enhancing antioxidant capacity, thereby aiding in the mitigation of endogenous reactive oxygen species (ROS) accumulation. Furthermore, transcriptomic, metabolomic, and proteomic analyses revealed significant enrichment of lipid and amino acid metabolic pathways, with reprogrammed expression levels of related genes and metabolites. These results demonstrate that ionizing radiation significantly affects the metabolism of persimmons, offering essential theoretical support for a deeper understanding of its role in the deastringency mechanism.

Passion fruit experiences significant postharvest losses due to shrinkage during storage. Trisodium phosphate (TSP) is generally considered a safe substance by the US Food and Drug Administration, and is also defined as a food additive added to food in China. This study investigated the effects of trisodium phosphate (TSP) treatment on the harvested passion fruit during storage. The results indicated that 0.5 g L- 1 TSP treatment effectively inhibited passion fruit shrinkage, decreased the relative leakage rate, and reduced the levels of malondialdehyde, hydrohydrogen peroxide and O2(center dot)- production rate, and protein carbonylation in harvested passion fruit during storage. Moreover, the application of TSP significantly enhanced the levels of antioxidants, namely ascorbate and glutathione, and augmented the activities of antioxidant enzymes, such as SOD, CAT, APX, and GR, in harvested passion fruit. Furthermore, TSP treatment upregulated the expression of SOD, CAT, APX, and GR genes, as well as stimulated the transcripts of key genes encoding METHIONINE SULFOXIDE REDUCTASE responsible for oxidation repair. Collectively, these findings highlight the promising potential of TSP as an effective approach to inhibit the shrinkage in passion fruit by suppressing ROS accumulation and alleviating oxidative damage.

Daucosterol, a natural saponin from Eleocharis dulcis peel, exhibited anti-hyperglycemic properties. This study investigated daucosterol's effects on glycemic control, insulin resistance, and gut microbiota in type 2 diabetic mice. The results demonstrated that daucosterol treatment reduced fasting glucose, improved glucose intolerance and pancreatic islet damage. It decreased HOMA-IR and increased ISI, indicating enhanced insulin sensitivity. Daucosterol supplementation enriched gut microbiota diversity, including reducing Firmicutes and Desulfobacterota while increasing Bacteroidia. This involved an increase in Enterococcus, Akkermansia, Alistipes, Clostridium_sensu_stricto_1, and Odoribacter, coupled with decreased Aerococcus, Desulfovibrio, and Blautia, improved gut health. Uncultured_bacterium_g_Clostridium_sensu_stricto_1 and Bifidobacterium_pseudolongum were identified as major biomarkers. PICRUSt analysis revealed daucosterol improved the pathways of glycan biosynthesis and metabolism, lipid metabolism, carbohydrate metabolism, and some organismal systems. Therefore, daucosterol act as a potential anti-hyperglycemic agent, improving insulin resistance and optimizing gut microbiota to alleviate type 2 diabetes.

Areca taro was processed using microwaving, frying, boiling, and steaming. Electron microscopy, color, texture, X-ray diffraction, Fourier transform infrared spectroscopy, pasting properties, water mobility, and flavor quality analyses were used to observe the areca taro. The experimental results showed that areca taro hardness and chewiness decreased after processing (P < .05). The peak viscosity of areca taro after boiling and steaming increased, whereas it decreased after microwaving and frying. Processing also decreased the setback, improved the stability of the cold paste, and made aging more difficult (P < .05). After different heat treatments, the bound water content of areca taro decreased, whereas the semi-bound and free water contents increased. Additionally, the relative crystallinity and short-range-ordered structures reduced under all treatments. Furthermore, fried and steamed areca taro had higher sensory scores, owing to their moderate aroma, hardness, and viscosity.

As prebiotics supplemented in infant formulas (IFs), galactooligosaccharides (GOSs) also have many other biological activities; however, their Maillard reaction characteristics are still unclear.

This study aimed to compare the effects of pectin and hydrolyzed pectin coating as pre-frying treatments on acrylamide content and quality characteristics of fried potato chips. The hydrolyzed pectin with molecular weight (Mw) of 8.81 +/- 0.49 kDa was obtained through partial degradation of pectin (Mw: 747.57 +/- 6.73 kDa) using pectinase. Results showed that both pectin and hydrolyzed pectin coating significantly inhibited acrylamide formation and inhibition rates exceeded 90 %. Hydrolyzed pectin had stronger inhibitory activity against acrylamide formation than pectin, especially when the concentration of hydrolyzed pectin was >2 %, its inhibitory rate exceeded 95 %. Compared to pectin coating, hydrolyzed pectin coating endow fried potato chips with smaller browning, higher crispness, less moisture but higher oil content. Overall, hydrolyzed pectin had better application prospects than pectin in inhibiting acrylamide formation of fried potato chips.

Methyl jasmonate (MeJA) is an important bioactive metabolite in fruits and vegetables that regulates various physiological processes. The effects of MeJA on pericarp browning in longan fruit and its underlying mechanism were investigated. Results showed that treatment with 100 mu M MeJA substantially suppressed the development of pericarp browning in harvested longan fruit. Compared to untreated fruit, MeJA-treated fruit exhibited reduced cell membrane permeability during storage. Meanwhile, MeJA-treated fruit displayed lower levels of phosphatidic acid and higher content of phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol, and phosphatidylethanolamine through suppressing the activities of key enzymes involved in membrane lipids metabolism, such as phospholipases, lipase and lipoxygenase. Furthermore, MeJA treatment enhances the energy status of the fruit, evidenced by elevated the levels of adenosine triphosphate and energy charge. This effect could be attributed to the enhanced activities of various energy metabolism enzymes. Overall, all results suggest that MeJA is a promising agent for inhibiting pericarp browning in longan fruit through modulation of mem-brane lipid and energy metabolisms.

Contamination with Aspergillus flavus, which produces carcinogenic metabolites, during the post-harvest storage of agricultural products seriously endangers human health and safety. In this study, the efficacy of short-term electron beam irradiation processing with high sterilization efficiency, no contamination and no additives was evaluated for the prevention and control of A. flavus. The effects of irradiation on Aspergillus growth were determined based on analyses of physical and chemical indexes, morphology, mycelial growth, spore germination rates, mycelial dry weights, and toxin-producing ability. The effects of irradiation on the cell membrane and cell wall of A. flavus were investigated based on assays of the chitin content, chitinase activity, protein concentration, and malondialdehyde content. Damage to the antioxidant system was determined by the hydrogen peroxide content, catalase activity, superoxide dismutase activity, superoxide anion radical scavenging activity and rates of 1,1-diphenyl-2-trinitrophenylhydrazine inhibition. The inhibitory effect of irradiation on peanut invasion by A. flavus was verified. After irradiation, the thallus morphology was destroyed, mycelial growth was inhibited, and the spore germination rate, mycelial dry weight, and toxin-producing ability of A. flavus were reduced. Chitinase activity and the malondialdehyde content increased, while the chitin and total protein contents decreased. Catalase activity, superoxide dismutase activity, superoxide anion radical scavenging activity, and the rate of 1,1-diphenyl-2-trinitrophenylhydrazine inhibition decreased, while the hydrogen peroxide content increased after irradiation. These findings suggested that electron beam irradiation can effectively inhibit the normal growth and toxin production of A. flavus. Irradiation increased cell membrane permeability and decreased the integrity of the cell wall. The antioxidant system was damaged to some extent. Compared with that in unirradiated A. flavus, high-dose electron beam irradiation effectively inhibited growth. As a means of postharvest control, electron beam irradiation may have wide applications in the agricultural industry.

目的 制备姜黄素/明胶(curcumin/gelatin,Gel/Cur)指示膜并应用于刀额新对虾(Metapenaeus ensis)的新鲜度指示,拓宽姜黄素作为pH指示剂在水产品新鲜度可视化检测中的应用.方法 以明胶为成膜基质,姜黄素为指示剂,pH驱动法制备指示膜,比较不同成膜pH对指示膜微观结构、机械性能及颜色响应能力等指标的影响,并将Gel/Cur指示膜应用于刀额新对虾新鲜度检测.结果 pH驱动法显著提高了姜黄素和明胶的相容性,傅里叶变换红外光谱分析表明,姜黄素在pH驱动过程中主要通过氢键和疏水相互作用包埋于明胶网络中.X射线衍射和扫描电子显微镜结果显示,姜黄素在pH驱动过程中以无定形形态存在,而不同成膜pH导致了姜黄素在指示膜内的溶解性差异,影响了指示膜的微观结构.当最终成膜液pH=7.0 时,指示膜具有最优异的柔韧性(断裂伸长率为 49.46%)、阻隔性能[水蒸气透过率为(18.64±0.31)×10?10 g/(m·Pa·s)]和颜色响应能力.此外,将性能最优的指示膜用于刀额新对虾(4℃)新鲜度指示,在实验期间指示膜出现明显的颜色变化,并对应鲜度等级划分,相关性分析表明指示膜色差值(ΔE)与 pH、挥发性盐基氮含量存在显著正相关(R2=0.92806),表明指示膜能够对鲜虾的新鲜度进行可视化实时监测.结论 pH驱动法制备的Gel/Cur指示膜可以作为水产品新鲜度实时检测的智能包装.

Electron beam irradiation is a physical fungicidal technique that has emerged as a potential application in China. However, its antifungal activity and mechanism against Rhizopus oryzae have not been reported. Thus, this study aimed to investigate the antifungal activity and mechanism of electron beam irradiation of R. oryzae. The antifungal activity analysis showed that the D10 value and complete elimination dose of R. oryzae irradiated by electron beam were 1.73 kGy and 8.08 kGy, respectively. Electron beam irradiation has a strong inhibitory effect on the filamentous biomass of R. oryzae. To reveal the antifungal mechanism of electron beam against R. oryzae, this study analyzed the dynamic changes in the cell wall, cell membrane, and oxidative stress induced by different irradiation doses. The results showed that electron beam irradiation destroyed the cell wall structure of R. oryzae, increasing chitinase activity and decreasing chitin content. Cell membrane integrity is disrupted, increasing relative conductivity, decreasing pH values, and decreasing soluble protein content. Electron beam irradiation causes oxidative stress in cells, increasing H2O2 content, decreasing antisuperoxide anion activity, decreasing DPPH free radical scavenging activity, and inhibiting defense enzyme (CAT and SOD) activity. This phenomenon indicates that electron beams can cause structural damage to and metabolic dysfunction of cells and disorders of redox homeostasis, which may be the main cause of growth inhibition and cell death in R. oryzae.

食品安全学是食品相关专业的重要专业核心课程,在食品专业人才培养中发挥着重要作用.从转变专业课教学理念、丰富教学手段、挖掘提炼与课程内容高度契合的思政元素、加强教师政治理论素养等多方面对食品安全学进行课程思政教学改革实践与有益探索.由课程思政教学目标达成情况问卷调查结果分析可知,食品安全学课程思政教学改革达到了预期效果.

ABSTRACT Chilling injury is the dominant factor for quality deterioration and marketability suffers of cucumber fruit during low-temperature storage. Nitric oxide (NO) is a kind of endogenous signaling molecule that significantly regulates the abiotic stress response. In the current investigation, the membrane lipid and energy metabolism were investigated after cucumber fruit was exposed to a sodium nitropruside (SNP) solution that acts as a NO donor before being kept at 4°C for 12 days. The results illustrated that SNP treatment reduced chilling injury and lightened the increase in membrane permeability under cold stress, maintaining a better quality. Subsequently, SNP regulated lipid metabolism by reducing the expression of genes encoding PLA, PLD, lipase, and LOX and decreasing the activities. Compared to the control, the SNP-treated fruit exhibited higher ATP and EC (energy charge) levels. Moreover, SNP-treated suppressed the decrease of H+-ATPase, Ca2+-ATPase, SDH, and CCO activity, which is involved in energy metabolism. The above results showed that exogenous nitric oxide might be an effective method to alleviate the chilling damage in postharvest cucumber fruit by modifying membrane lipids and energy metabolism.

为探究槟榔芋苯点部位萌发早期的营养物质与激素水平变化规律,以槟榔芋为研究对象,测定不同发芽程度槟榔芋芽点部位淀粉、蛋白质、水分等营养物质含量的变化,并基于低场核磁共振(LF?NMR)技术探究槟榔芋萌发早期的水分迁移分布状况,同时测定脱落酸(ABA)及赤霉素(GA3)等激素水平的变化.结果表明,距球茎顶端越远,发芽槟榔芋的淀粉含量越高;发芽程度越高,芋头球茎顶端蛋白质含量越低;3种发芽长度槟榔芋距球茎顶端2 cm处的水分含量最低;经过低场核磁共振检测发现,越靠近芋头球茎中心,水分活跃度越高,且随着槟榔芋萌芽长度的增加,结合水逐渐向半结合水转变;核磁共振成像结果显示,短芽芋头含水率最高,长芽芋头最低;短芽及中芽芋头的3个部位(块茎、芽、根须)中根须部位ABA含量最高,而长芽芋头3个部位的ABA含量均无显著差异(P>0.05);短芽芋头的GA3含量在3个部位无显著差异(P>0.05),中芽及长芽芋头芽部位GA3含量最高.本研究结果为探索槟榔芋休眠及贮藏后的萌发规律提供了理论支持.

Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This research shows that adding pork rind can reduce cooking loss during the sausage heating process. As more pork rind was added, the L* and b* values of minced meat and chicken sausage gradually increased, while the a* value gradually decreased. The chewiness of the sausages in the test group was significantly reduced (p<0.05), except for T1, while the elasticity, recovery, and cohesiveness did not change significantly (p>0.05), and the hardness value increased significantly (p<0.05). The hardness of the sausages increased significantly (except in T5). Compared with the control group, the relaxation times of hydrated water and immobilized water in the treatment group became shorter, while the relaxation times of free water shifted to a longer direction. Sensory evaluation revealed that the hardness score of the T5 group was significantly lower than that of the control group. Based on these results, the sausage quality of the T3 group (pork rind 15 %) was the highest. This study improves the gel properties of bran chicken sausage, provides scientific data support for the application of pork rind in chicken sausage, improving the application value of pork rind.

Biscuits are common snacks, which have a wide variety of flavors. With the enhancement of modern health awareness, regular biscuits with high sugar, oil, fat and low protein cannot meet the demand of customers. Customers need more healthy biscuits in the market. In this study, pumpkin seed meal, konjac along with low-gluten wheat powder were used as the main material and maltitol was added as a sweetener to make a kind of healthy biscuits with high protein, high dietary fiber and low sugar. Pumpkin seed meal is a by-product of the oil production from pumpkin seed, which has high protein content. Pumpkin seed protein is composed of albumin, globulin, glutenin, and proline. It contains high-quality protein and necessary amino acids for people. Konjac is rich in dietary fiber, which can promote intestinal peristalsis. Maltitol is a healthy sugar substitute. Both of them have a low calorie level. In this study, the effects of the addition ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder), the addition ratio of plant oil and butter, and the addition amount of maltitol on the flavor and hardness of the biscuits were analyzed by a single-factor test. Besides, the orthogonal test was conducted, and the results showed that the optimal formula was the ratio of the main material (low-gluten wheat powder, pumpkin seed meal, and konjac powder) of 2:1:1, the amount of plant oil and butter of 4 % and 12 %, and maltitol amount of 20 %. According to the nutritional determination, the pumpkin seed meal biscuits contain 20.4 % protein, 18.0 % fat, 1.8 % ash, 59.2 % total carbohydrate (including 19.1 % dietary fiber and 40.1 % available carbohydrate), and 0.6 % water

Introduction. The addition of phosphates improves the emulsifying and gelling properties of meat proteins as well as overall product quality. The effect of phosphate addition on the properties of low-fat chicken sausages containing wheat bran was studied in this article. Materials and methods. Cooking loss, emulsification stability, water distribution, texture and sensory characteristics of wheat bran chicken sausage added with different amounts of complex phosphate were determined. Results and discussion. The positive influence of phosphate addition on technological and textual properties of meat products is known, however taking into account consumer’s acceptability, determination of phosphate content in sausages ensuring their high quality but not but not exceeding this value is needed. Low–fat chicken sausages with increased dietary fiber content due to inclusion in the sausage formulation of wheat bran were used as the object of the study. Comparative characteristics of wheat bran chicken sausage added with different amounts of complex phosphate, namely, 1.0, 1.5 or 2.0 g to 400 g of ground chicken meat were determined. It was shown that the minimum cooking water and fat losses were observed when addition of 1.5 g of complex phosphate was used. Thus, addition of 1.5 g of complex phosphate to 400 g of ground chicken meat ensured better retaining of water and fat, lowest cooking loss and highest emulsifying stability than in cases when 1.0 or 2.0 g of complex phosphate were added. At the same time, the results showed that the sausage containing 1.5 g phosphate per 400 g of ground chicken had the highest hardness, elasticity and chewiness, and the highest overall acceptability score of sensory evaluation, but the difference was not significant (P>0.05). Addition of 1.5 g phosphate per 400 g of ground chicken reduced the fluidity of free water in the sausage, and thus enhanced the water-retaining ability of chicken sausage. In addition, the results of the pseudo-color map showed that the semi-bound water of the S2 and S3 treatment groups increased significantly. Conclusions. Addition of complex phosphate, 0.2 %, in formulation of low-fat wheat bran chicken sausages decreases cooking, moisture and fat losses, and improves the texture and sensory properties of the final product.

The object of the research is sausage added with pumpkin seed protein isolate. Recently, plant proteins such as soybean protein and peanut protein are widely applied in meat products. Plant proteins have a lower price and less fat than animal meat, which is benefit for human health. Pumpkin seed protein is one of the new plant proteins, which contained balanced amino acids for human beings, was attracted an increasing interest in food industry. In this study, a new type of sausage was developed by single-factor experiments and orthogonal test. According to the single factor results, the added amount of the pumpkin seed protein isolate (1.5 g/100 g, 2.25 g/100 g, 3.0 g/100 g), lean meat (60 g/100 g, 70 g/100 g, 80 g/100 g), cooking time (35 min, 40 min, 45 min), and baking time (2.5 h) were determined to do the orthogonal test. The orthogonal test showed that the addition amount of pumpkin seed protein isolate had the greatest impact on the sausage quality, followed by the cooking time, and the addition amount of lean meat. The optimal production conditions were pumpkin seed protein isolate of 1.5 g/100 g, lean meat of 80 g/100 g, cooking time of 45 min, and baking time of 2.5 h. Under this condition, the sensory score reached 8.5, and the content of moisture, ash, protein, and fat were 51.16 g/100 g, 2.26 g/100 g, 15.22 g/100 g, and 23.15 g/100 g, respectively. This study can provide a fundamental knowledge for the application of pumpkin seed protein isolate in sausages.

Lettuce is one of the major fresh-cut products in the market. However, browning is the main cause of quality loss in fresh-cut lettuce during storage. Here, the effects of different hormones on the browning control in fresh-cut lettuce were investigated. Results showed that 6-Benzylaminopurine (6-BA) was the optimal hormone to delay the fresh-cut lettuce browning. Metabolome profiling showed that 392 metabolites were detected in fresh-cut lettuce, including 250 primary metabolites and 92 secondary metabolites. Five phenolic-related metabolites, including chrysin O-malonylhexoside, calycosin-7-O-glucoside, chrysoeriol 7-O-rutinoside, glycitin, and scopoletin, increased with browning but reduced by 6-BA treatment. Transcriptome profiling revealed that phenolic-related metabolites pathways, especially the scopoletin, were enriched by differentially expressed genes, supporting that 6-BA reduced the fresh-cut lettuce browning through transcriptional regulation of phenolic-related metabolites biosynthesis, and scopoletin could serve as a marker compound for browning prediction. These results suggest that 6-BA is a promising anti-browning agent for fresh-cut lettuce.