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2019 International Conference on Advanced Material research and processing technology, AMRPT 2019

作者： Zhu, Danshi Shen, Yusi Xu, Lingxia Cao, Xuehui Lv, Changxin Li, Jianrong College of Food Science and Technology Bohai University Food Safety Key Lab of Liaoning Province National and Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning121013 China

In this paper, the browning and flavor changing of cloudy apple juice during accelerated storage were investigated with storage temperature at 37 °C. These indicators, such as, soluble solids content, titratable acid content, Vc, color difference, and turbidity of cloudy apple juice were measured every 1 or 2 hours during storage. Meanwhile, the volatile flavor of juice were also analyzed using electronic nose. The results showed that L∗ and ΔE∗ values decreased during storage, while a∗ and b∗ values increased. The electronic nose could distinguish the apple juice stored for 0 hour from other storage time, and the sensor with the highest contribution rate was W1S, followed by W1C and W2S, which were sensitive to hydrocarbons, aromatics, and alcohols, respectively. The values of Vc content, sugar-acid ratio, and turbidity fluctuated slightly during storage. In general, the content of Vc decreased significantly, and the ratio of sugar to acid also decreased, while, turbidity increased during storage. © 2019 Published under licence by IOP Publishing Ltd.

关键词： Fruits

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Effect of super-fast freezing before rigor mortis on quality of bovine M. longissimus lumborum

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Meat Science 2025年

作者： Jiqiang Li Huizhen Wang Rongrong Liang Yanwei Mao Xiaoyin Yang Xin Luo Lixian Zhu Yimin Zhang Lab of Beef Processing and Quality Control College of Food Science and Engineering Shandong Agricultural University Tai'an Shandong 271018 China National R&D Center for Beef Processing Technology Tai'an Shandong 271018 China International Joint Research Lab (China and Greece) of Digital Transformation as an Enabler for Food Safety and Sustainability Tai'an Shandong 271018 China Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation Tai'an Shandong 271018 China

In order to explore the effects of super-fast freezing (SFF) on beef quality, conventional chilling (CC, 0 ± 2 °C) and very fast chilling (VFC, hot-boned beef loins chilled at −30 °C and then stored at 0 ± 2 °C to bring the temperature down to 0 °C within 5 h post-mortem ) were used as controls to investigate the effects of three SFF treatments (−30 °C until the core temperature decreased to −3 °C (SFF–I), −7 °C (SFF–II) and − 10 °C (SFF–III), and then stored at 0 ± 2 °C until 24 h post-mortem ) on beef tenderness, meat color, water holding capacity, and other related indicators. The results showed that both SFF and VFC improved the tenderness of beef at the early stage of storage compared with CC, and of these SFF–II and SFF–III were the most effective. The SFF has the potential to reduce the cooking loss but increases the purge loss of beef. In addition, SFF has a negative effect on the meat color, but the a * value is still within the acceptable range of consumers. After being treated by SFF, the rate of beef glycolysis was delayed post-mortem . In addition, SFF treatment did not cause a large degree of shortening of sarcomere, but disrupted the muscle fiber structure, contributing to the improvement of muscle tenderness. The results indicate that pre-rigor beef muscles can be deeply frozen, which will not cause obvious shortening with proper freezing and thawing procedures.

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AI-driven target screening and microfluidic sonication-assembled oral delivery of fucoxanthin-loaded probiotic vesicles for targeted alleviation of diet-induced obesity

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Chemical engineering Journal 2025年 518卷

作者： Kuiyou Wang Xueqian Li Xiaoyu Xu Jingru Chang Mingyang Sun Kexin Huang Shasha Huang Hongyu Jiang Huihui Wang Mingqian Tan Wentao Su State Key Laboratory of Marine Food Processing and Safety Control National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 Liaoning China Dalian Key Laboratory for Precision Nutrition Academy of Food Interdisciplinary Science School of Food Science and Technology Dalian Polytechnic University Dalian 116034 Liaoning China Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian 116034 Liaoning China School of Mechanical Engineering and Automation Dalian Polytechnic University Dalian 116034 Liaoning China School of Information Science and Engineering Dalian Polytechnic University Dalian 116034 Liaoning China

Obesity is associated with numerous diseases, and its increasing prevalence poses serious public health challenges. Current pharmacological treatments, including appetite suppressants and fat absorption inhibitors, exhibit limited efficacy and adverse side effects. This study developed a Lactobacillus -derived vesicle (LCEV) system using microfluidic-assisted ultrasound technology to encapsulate fucoxanthin (Fx). In parallel, AI-based target screening was employed to evaluate its role in regulating lipid metabolism both in vitro and in vivo . Through simulation modeling and experimental validation, the microfluidic ultrasound technology generated a stable, uniformly distributed acoustic pressure field. It also optimized energy input and minimized localized high-pressure damage to vesicle structures, thereby enhancing encapsulation efficiency. In vitro , Fx-loaded LCEV (LCEV@Fx), assembled with microfluidic ultrasound, inhibited free fatty acid-induced lipid accumulation in liver cells, reduced oxidative stress, and suppressed adipocyte differentiation and lipid synthesis in 3T3-L1 preadipocytes. In vivo , vesicle encapsulation prolonged retention in the gastrointestinal tract, enhanced absorption across the serosal layer, and increased liver accumulation. AI-driven target screening and molecular docking analysis identified AMPKα1 as a key target for Fx in regulating lipid metabolism, providing a theoretical basis for its mechanism of action. Further experiments confirmed that LCEV@Fx reduced white adipose tissue accumulation and improved hepatic steatosis in HFD-induced mice. It promoted fatty acid oxidation through the AMPK/SIRT1 pathway while downregulating the expression of SREBP1 and FAS to inhibit lipid synthesis. Overall, this study, through AI-driven target screening and verification, clarified the mechanism of action of LCEV@Fx, providing new insights for its application in metabolic diseases, particularly demonstrating significant therapeutic potential in r

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Corrigendum to "Heat-induced agglomeration of water-soluble cod proteins toward gelled structures" [Int. J. Biol. Macromol. 260 (2024) 129418]

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International journal of biological macromolecules 2024年第PT 2期264卷 130685页

作者： Xiaohan Zheng Bowen Zou Wenqiang Cai Xianbing Xu Ming Du Xiaokang Na Beiwei Zhu Chao Wu School of Food Science and Technology Dalian Polytechnic University Dalian 116034 China National Engineering Research Center of Seafood China State Key Laboratory of Marine Food Processing and Safety Control China Liaoning Key Laboratory of Food Nutrition and Health China. Liaoning Key Laboratory of Food Nutrition and Health China. Electronic address: naxiaokang@***. Liaoning Key Laboratory of Food Nutrition and Health China. Electronic address: wuchao@***.

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Targeted hydrolysis of α-lactalbumin to reduce allergenicity based on the synergistic effect of pepsin and papain

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International Journal of Biological Macromolecules 2025年第Pt 4期311卷 144016页

作者： Zhao, Qing Mu, Guangqing Zheng, Yijia Du, Wenjiao Zhao, Anqi Sun, Qi Sun, Peng Wu, Xiaomeng Kong, Fanhua School of Food Science and Technology Dalian Polytechnic University Liaoning Dalian116034 China Dalian Key Laboratory of Functional Probiotics School of Food Science and Technology Dalian Polytechnic University Dalian116034 China SKL of Marine Food Processing & Safety Control National Engineering Research Center of Seafood Collaborative Innovation Center of Seafood Deep Processing National & Local Joint Engineering School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Laboratory for Marine Bioactive Polysaccharide Development and Application Liaoning Key Laboratory of Food Nutrition and Health School of Food Science and Technology Dalian Polytechnic University Dalian116034 China Department of Agricultural Food and Nutritional Science University of Alberta EdmontonABT6G 2P5 Canada

Enzymolysis can effectively reduce the allergenicity of α-lactalbumin (ALA). Herein, complex enzymes targeted enzymolysis technology was developed to reduce the allergenicity of ALA, and the allergenicity of hydrolysates (WM) were investigated from multiple perspectives. The results showed that compared with the single enzyme hydrolysates, the degree of hydrolysis and antigen reduction rate of WM were increased by 5.57 % and 25.31 %, and linear allergenic epitopes were further eliminated. The spatial conformation of WM was disrupted, manifested by decreasing in α-helix content and surface hydrophobicity. In addition, WM could alleviate allergic symptoms in mice, reduced the binding ability with IgE and IgG1 and the release of mast cells degranulation, maintained the balance of Th1/Th2 cells and intestinal barrier function. Spearman's correlation analysis further revealed the correlation between the relative abundance of marker genus and allergy related indicators. This study will provide theoretical basis for the development of low allergenic dairy-based materials. © 2025 Elsevier B.V.

关键词： Allergens

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A novel D-π-A type NBD-based fluorescent probe for ultrafast and distinguishable detection of Hcy/Cys and its bioimaging application

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Journal of Luminescence 2020年 224卷 117330-117330页

作者： Zhong, Keli Zhou, Shiyi Yan, Xiaomei Hou, Shuhua Li, Xuepeng Tang, Lijun College of Chemistry and Chemical Engineering College of Food Science and Technology Bohai University Food Safety Key Lab of Liaoning Province National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou121013 China College of Laboratory Medicine Dalian Medical University Dalian116044 China

Due to the important physiological role of biothiols, the detection for biothiols is becoming increasingly significant, especially the distinguishing detection of Hcy/Cys. In this paper, a simple long-wavelength dual emission fluorescent probe L was designed and synthesized by two-steps reactions using 4-diethylaminosalicylaldehyde as raw material. Probe L can detect Hcy/Cys in the pH range of 6–9 and the detection limit for Hcy and Cys as low as 2.81 μM and 2.33 μM, while L does not respond to GSH/H2S in THF/PBS (2/8, v/v) solution. Probe L can sense Cys with ultrafast responding within 10 s but can detect Hcy in ~6 min, which Hcy/Cys can be distinguished by the reaction speed. In addition, probe L can individually recognize Hcy with better anti-interference ability and sensitivity and distinguish Hcy from Cys in THF/PBS (2/8, v/v, pH 10). Moreover, probe L has been successfully applied to biological field and imaging Hcy in living cells. © 2020

关键词： Probes

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Complexation behavior of octenyl succinic anhydride starch with chitosan

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food Hydrocolloids 2021年 119卷 106848-106848页

作者： Xu, Tian Jiang, Chengchen Zhou, Qiwei Gu, Zhengbiao Cheng, Li Tong, Yi Hong, Yan Key Laboratory of Synthetic and Biological Colloids Ministry of Education WuxiJiangsu Province214122 China School of Food Science and Technology Jiangnan University 1800 LiHu Avenue WuxiJiangsu Province214122 China Collaborative Innovation Center for Food Safety and Quality Control Jiangnan University 1800 LiHu Avenue WuxiJiangsu Province214122 China National Engineering Research Center for Corn Deep Processing Jilin COFCO Bio-Chemical Co. Ltd. Changchun130033 China

This study investigated the complexation behavior of octenyl succinic anhydride (OSA) starch (OSA-S) and chitosan (CS). According to the analysis of the turbidity, ζ-potential, optical micrographs and state diagrams, a pH-induced phase transition occurred due to the modification of the surface charge in biopolymers through ionic group dissociation. The aggregation of biopolymers was then altered to exhibit different complexation states, including co-soluble mixtures as well as soluble and insoluble complexes. An increase in substitution degree (DS) of OSA-S or OSA-S/CS mixing ratios changed the charge balance between biopolymers during complexation, leading to increased turbidity and a charge compensation-shift. The impacts of ionic strength, urea concentration, temperature and reaction time on the complexation behavior were also explored. In addition to the electrostatic interaction, hydrogen bonding and hydrophobic effects may also be involved in the complexation of OSA-S and CS. This was verified by fourier transform infrared spectroscopy and isothermal titration calorimetry. A spontaneous exothermic process of complexation was also observed by calorimetry. The information presented in our study may assist in developing polysaccharide complexes based on the comprehension of their complexation behavior. © 2021 Elsevier Ltd

关键词： Turbidity

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Ultrasound-assisted preparation of antioxidant peptides in flaxseed meal: Purification, characterization and molecular docking analysis

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food Chemistry 2025年 487卷 144724页

作者： Wei, Kejun Wan, Yilai Wei, Changqing Liu, Wenyu Wu, Hongbin Leng, Yuanyuan Xu, Minghui Li, Yazhuan Chen, Zhanglian Wang, Jing Luo, Huixin School of Food Science and Technology Shihezi University Xinjiang Uygur Autonomous Region Shihezi832000 China Nutrition and Safety Control of Xinjiang Production and Construction Corps School of Food Science and Technology Shihezi University Xinjiang Uygur Autonomous Region Shihezi832000 China Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education School of Food Science and Technology Shihezi University Xinjiang Uygur Autonomous Region Shihezi832000 China Xinjiang Academy of Agricultural and Reclamation Science Xinjiang Uygur Autonomous Region China

Flaxseed meal is recognized as a rich source of high-quality protein, and this study aims to explore its potential as a source of bioactive peptides. Hydrolysates were prepared via ultrasound-assisted enzymatic hydrolysis. Enzymatic hydrolysates from hot-pressed flaxseed meal showed higher biological activity than those from cold-pressed samples. Three antioxidant peptides, namely PFFWLHHT, HCLEFLSPRF, and ALTMPHNW, were identified and screened from the purified fractions of hot-pressed flaxseed meal using reversed-phase liquid chromatography-mass spectrometry (RPLC-MS) and in silico analysis. These peptides displayed scavenging activity against DPPH radicals (IC50 = 0.520, 1.190, and 1.036 mM) and hydroxyl radicals (IC50 = 4.909, 6.471, and 7.076 mM). Molecular docking studies indicated that three peptides could inhibit myeloperoxidase (MPO) activity by occupying the entrance of the active cavity, with their binding affinities measured at −12.2, −9.1 and − 11 kcal/mol, respectively. These findings could lay a foundation for extracting natural antioxidant peptides from flaxseed meals. © 2025

关键词： Enzymatic hydrolysis

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Strain prioritization for lipopeptide-producing bacteria with antagonistic effects against Fusarium graminearum

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Microbial pathogenesis 2025年 206卷 107758页

作者： Gang Wang Yuting Wang Junqiang Hu Xiaoyun Zhang Daoming Chen Xin Liu Sherif Ramzy Mohamed Yin-Won Lee Chenye Yang Jianrong Shi Jianhong Xu Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base Ministry of Science and Technology/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality Ministry of Agriculture and Rural Affairs/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing) Ministry of Agriculture and Rural Affairs/Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Sciences Nanjing 210014 People's Republic of China School of Ocean Food and Biological Engineering Jiangsu Ocean University Lianyungang 222005 People's Republic of China School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 People's Republic of China. School of Ocean Food and Biological Engineering Jiangsu Ocean University Lianyungang 222005 People's Republic of China. Key Laboratory of Agricultural Environmental Microbiology Ministry of Agriculture and Rural Affairs College of Life Sciences Nanjing Agricultural University Nanjing 210095 People's Republic of China. Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base Ministry of Science and Technology/Key Laboratory for Control Technology and Standard for Agro-product Safety and Quality Ministry of Agriculture and Rural Affairs/Key Laboratory for Agro-product Safety Risk Evaluation (Nanjing) Ministry of Agriculture and Rural Affairs/Collaborative Innovation Center for Modern Grain Circulation and Safety/Institute of Food Safety and Nutrition Jiangsu Academy of Agricultural Sciences Nanjing 210014 People's Republic of China. Food Industries and Nutrition Research Institute Food Toxicology and Contaminants Department National Research Centre Giza12411 Egypt. School of Agricultural Biotechnology Seoul National University Seoul08826 Republic of Korea. Central Laboratory Jiangsu Academy of Agricultural Sciences Nanjing 210014 People's Republic of China. School of Food and Biologic

The phytopathogenic fungus Fusarium graminearum causes severe plant disease such as wheat scab and poses threats to human health by mycotoxin contamination. Green agriculture's rise has brought growing attention to biological control methods, which contributes to pesticide reduction. In this study, we employed a quantitative reverse transcription PCR (qRT‒PCR) based high-throughput screening method to identify bacterial strains that produce lipopeptides. By using this method, we identified Bacillus amyloliquefaciens strain 7D3, which exhibits high lipopeptide production and strong antifungal activity. The crude extract of 7D3 fermentation broth exhibited an EC of 75.09 ± 6.72 μg/mL. Analysis of the metabolites via liquid chromatography time-of-flight mass spectrometry (LC-TOF-MS) revealed numerous lipopeptides, such as surfactin and iturin. The strain inhibited Fusarium graminearum infection by disrupting the cell membrane, thus damaging the mycelial structure of the fungus and resulting in disordered hyphal osmotic characteristics and eventually hyphal rupture. This strain also inhibited sporulation as well as germination of Fusarium spores. Additionally, greenhouse trials demonstrated that the 7D3 strain effectively suppressed Fusarium infection in wheat while also inhibiting the accumulation of mycotoxins. This study provides an alternative method for screening biocontrol agents with activity against FHB.

关键词： Bacillus amyloliquefaciens Fusarium graminearum Strain prioritization antagonistic mechanism biocontrol lipopeptides

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Preparation, functional mechanism, and deep-learning application of food-derived xanthine oxidase-inhibitory peptides: A comprehensive review

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Trends in food Science & technology 2025年 163卷

作者： Tian Wang Dangfeng Wang Likun Ren Lingling Dang Zongji Wang Guilin Zhang Zhongwei Liu Yuping Wang Fenglan Zhu Xuepeng Li Yang Jiang Jianrong Li Tingting Li Fangchao Cui College of Food Sciences and Technology Shanghai Ocean University Shanghai 201306 China College of Food Science and Technology Bohai University National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products China Light Industry Key Laboratory of Marine Fish Processing Jinzhou Liaoning 121013 China School of Chemistry and Chemical Engineering Linyi University Linyi Shandong 276005 China Shandong Wei Kang Biomedical Technology Co. Ltd. Linyi Shandong 276017 China School of Public Health Dali University Dali Yunnan 671000 China Key Laboratory of Biotechnology and Bioresources Utilization (Dalian Minzu University) Ministry of Education Dalian Liaoning 116029 China

Background Hyperuricemia (HUA) is a metabolic disorder characterized by elevated serum uric acid (SUA) levels (>7.0 mg/dL in men and >6.0 mg/dL in women). HUA has become a global health concern and is strongly associated with various chronic diseases. In recent years, food-derived xanthine oxidase (XOD)-inhibitory peptides have gained significant attention due to their safety, nutritional value, and potent biological activity. food-derived XOD-inhibitory peptides represent promising alternatives for HUA management. Scope and approach This review provides an overview of the sources, conventional, and emerging preparation methods of XOD-inhibitory peptides. The structure-activity relationship and mechanisms of XOD-inhibitory peptides were comprehensively summarized. Additionally, the application of deep learning was evaluated. Key findings and conclusions food-derived (including plants and animals) XOD-inhibitory peptides are mainly prepared by two methods: conventional methods, such as enzymatic hydrolysis, chemical synthesis, and microbial fermentation; and emerging technologies, such as bioinformatics, phage display, and artificial intelligence. In the optimization of peptides based on the structure-activity relationship, the XOD inhibitory activity was significantly enhanced. food-derived XOD-inhibitory peptides may regulate UA metabolism by inhibiting XOD activity, promoting UA excretion, maintaining intestinal homeostasis, and reducing inflammation. Furthermore, deep learning models can more accurately predict peptide-XOD interactions, thereby accelerating the discovery and optimization of novel XOD-inhibitory peptides. Considering their safety and therapeutic potential, XOD-inhibitory peptides hold significant potential as supplements for HUA management.

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