15 October 2026, Volume 52 Issue 19
    

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  • Construction and application of a high-throughput screening system for 2′-fucosyllactose-producing Escherichia coli
    HUANG Haonan, HOU Luting, LIU Chuan, LI Haozheng, ZHANG Wencong, SUN Xue, SONG Yajian, LI Qinggang
    Food and Fermentation Industries. 2026, 52(19): 1-8. https://doi.org/10.13995/j.cnki.11-1802/ts.045468
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    2′-Fucosyllactose (2′-FL) is the most abundant component of human milk oligosaccharides (HMOs).It offers diverse nutritional values and plays a vital role in infants’ healthy development and immune system establishment.To achieve efficient synthesis of 2′-FL and provide new insights for its industrial production, this study utilized Escherichia coli L1 (previously constructed in the laboratory) as the starting strain, and then constructed and optimized a de novo synthetic pathway for 2′-FL through overexpression of key enzymes in the 2′-FL synthesis pathway including mannose phosphate isomerase (ManB), mannose-1-phosphate guanylyltrans ferase (ManC), and α-1,2-fucosyltrans ferase (FutC).Based on this, the study introduced α-1,2-L-fucosidase (AfcA) from Bifidobacterium bifidum JCM1254 to construct a whole-cell 2′-FL biosensor.The biosensor strain degraded synthesized 2′-FL into fucose, used fucose as the sole carbon source for growth, and couples bacterial growth with 2′-FL titer.Finally, using the biosensor for evolution and high-throughput screening of a 2′-FL-producing strain mutant library, the study successfully obtained the production strain L1-5-T1′. This strain achieved a 2′-FL titer of 32.19 g/L in a 5 L fermenter.This study successfully developed a strategy combining metabolic engineering of 2′-FL with biosensor-based high-throughput screening, providing a new approach for the industrial production of 2′-FL.
  • Effects of carbon flux redirection toward L-isoleucine biosynthesis through attenuation of alanine branch metabolism in Escherichia coli
    LI Zongqian, ZHU Tengteng, LIU Lu, DING Wei, XU Junnan, WEI Xiaobo, LIU Huiyan, FANG Haitian
    Food and Fermentation Industries. 2026, 52(19): 9-17. https://doi.org/10.13995/j.cnki.11-1802/ts.045074
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    L-isoleucine (L-Ile), an essential branched-chain amino acid, is extensively applied in the food and pharmaceutical industries.In microbial fermentation, however, accumulation of the by-product L-alanine (L-Ala) limits productivity and reduces the efficiency of downstream separation and purification.To improve L-Ile production in Escherichia coli, a metabolic pathway regulation strategy was applied.CRISPR-Cas9 was used to delete the alanine aminotransferase-encoding genes alaA and alaC in the parental strain E.coli NXU-A, thereby weakening competition from the L-Ala branch for central carbon flux.Based on this strategy, ΔalaA (NXU-B), ΔalaC (NXU-C), and ΔalaA/ΔalaC (NXU-D) mutant strains were constructed.Shake-flask fermentation for 48 h showed that the double-knockout strain NXU-D produced the highest L-Ile titer of (3.53±0.09) g/L, with a sugar-to-acid conversion rate of 9.79%.These values represent increases of 52% and 66.2%, respectively, compared with the parental strain NXU-A.In parallel, L-Ala accumulation decreased by 89.87%.Real-time quantitative polymerase chain reaction (RT-qPCR) analysis showed that transcription levels of the key L-Ile biosynthetic genes ilvA, ilvI, and ilvM increased by 2.22-, 1.85-, and 1.97-fold, respectively, in NXU-D.Spectrophotometric analysis further indicated a 24.25% increase in the intracellular NADPH/NADP+ ratio.These results demonstrated that deletion of alaA and alaC reduced carbon flux diversion toward L-Ala and promoted enrichment of central carbon metabolism in the L-Ile biosynthetic pathway.Enhanced L-Ile production was associated with upregulated expression of key biosynthetic genes and an increased supply of reducing power.This study clarifies the molecular basis by which alaA/alaC deletion promotes L-Ile synthesis from the perspective of metabolic network regulation and provides a theoretical foundation for the rational design of high-yield L-Ile-producing E.coli strains with reduced by-product accumulation.
  • Construction of a genome-scale metabolic model and prediction of carbon source utilization for Bacteroides fragilis
    PENG Tianjie, KANG Yi, GUI Xianyang, GUO Chunyan, XIONG Zhiqiang, AI Lianzhong, WANG Guangqiang
    Food and Fermentation Industries. 2026, 52(19): 18-24. https://doi.org/10.13995/j.cnki.11-1802/ts.045767
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    Genome-scale metabolic models integrate comprehensive metabolic reaction data and serve as essential tools for systematically analyzing metabolic features and guiding rational engineering.Bacteroides fragilis plays a key role in maintaining gut microbiota balance, and its ability to utilize various carbon sources is closely linked to host health.However, the detailed architecture of its metabolic network and its adaptation mechanisms to different nutrients remain insufficiently understood.A systematic evaluation of this strain’s carbon source utilization potential is therefore valuable for both fundamental research and practical applications.This study developed a genome-scale metabolic model, iBF628, for B.fragilis based on genome functional annotation, including 628 genes, 1 645 metabolites, and 2 026 reactions.The model earned an overall score of 88.42 in a memote assessment.Further qualitative validation indicated that iBF628 predicted the utilization of 26 carbon sources with an accuracy rate of 82%.We expanded the prediction to include a large-scale analysis of potential carbon sources this strain might use.The results demonstrated that B.fragilis has the potential to utilize a variety of sugars, sugar alcohols, and other carbon sources.These predictions not only reveal the metabolic diversity and environmental adaptability of this strain but also provide a strong basis for future experimental validation and practical applications.
  • High-level homologous expression of β-galactosidase from Bacillus circulans
    XU Lihong, CUI Xu, LI Yuqiang, SONG Qingqing, XIN Wen, LI Bin, LIU Cuiqing, HUANG Yijun
    Food and Fermentation Industries. 2026, 52(19): 25-31. https://doi.org/10.13995/j.cnki.11-1802/ts.045662
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    β-galactosidase(EC 3.2.1.23)is one of the most important and widely used enzymes in the dairy industry.This enzyme is known to catalyze both hydrolysis and transglycosylation reactions:its hydrolytic activity is commonly employed to reduce lactose content in dairy products, while its transglycosylation activity has recently been utilized for the synthesis of galacto-oligosaccharides (GOS).Compared with enzymes from other sources, β-galactosidase derived from Bacillus circulans exhibits superior thermal stability, acid-base tolerance, and generally recognized as safe status, making it more suitable for catalyzing GOS synthesis.In this study, the β-galactosidase gene from B. circulans was homologously and highly expressed in its native host system for the first time, and the enzymatic properties of the recombinant enzyme as well as its application in GOS production were systematically evaluated.The results showed that the enzyme activity of the recombinant β-galactosidase reached 9.86 U/mL under shake-flask fermentation conditions, and up to 143 U/mL in a 15 L fermenter.The enzyme displayed the highest catalytic activity at 50 ℃ and pH 5.0.In a reaction system with a lactose substrate concentration of 500 g/L and an enzyme dosage of 2.5 U/mL lactose, the maximum GOS conversion rate reached 61.4% after 17 hours of reaction.This study provides strong technical support for the industrial production of GOS.
  • Metabolic engineering of an industrial strain for high yield L-tryptophan production
    TAN Wei, LIANG Yurou, PENG Jinchan, LIN Jiaxin, HUANG Youyu, CHEN Minliang
    Food and Fermentation Industries. 2026, 52(19): 32-40. https://doi.org/10.13995/j.cnki.11-1802/ts.045705
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    To address the limitations in metabolic flux distribution and fermentation performance of industrial L-tryptophan-producing strains, a systematic metabolic engineering strategy was implemented to enhance L-tryptophan biosynthesis and to provide a theoretical and technical basis for developing high-performance production strains.To this end, a rational strategy of metabolic engineering was implemented to delete competitive by-product biosynthetic pathways, to optimize the central metabolic pathways, to over-express key genes involved in L-tryptophan biosynthesis, to alleviate the feedback inhibition of key rate-limiting enzymes, and to enhance the expression of the L-tryptophan export transporter.Finally, the engineered strain Trp14 achieved an L-tryptophan titer of (60.03±2.10) g/L in a 50 L biofermenter, with a yield of (0.237±0.002) g/g.These represent increases of 43.17% and 53.13%, respectively, compared with the parental strain E.coli Trp. Through coordinated enhancement of key metabolic nodes in the industrial strain, both L-tryptophan production and substrate conversion efficiency were significantly improved, and a stable and compatible fermentation process was successfully established.These results demonstrate the application potential of multi-target metabolic regulation strategies in optimizing industrial strains and provide a valuable reference for enhancing the industrial fermentation performance of amino acid production.
  • Metabolic regulation of strain breeding and fermentation process optimization in xanthan gum bio-manufacturing
    LIU Ling, ZHANG Jian, LIU Lixia, LIU Zhanying
    Food and Fermentation Industries. 2026, 52(19): 41-50. https://doi.org/10.13995/j.cnki.11-1802/ts.045595
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    Xanthan gum is an extracellular polysaccharide produced by the fermentation of Xanthomonas campestris.It has pseudoplasticity, acid and alkali resistance and heat/salt stability, and is widely used in food, petroleum and other industries.The industrial production is mainly based on biological fermentation, but there are long-term bottlenecks such as low xanthan gum production rate, long fermentation cycle and high cost.From the perspective of biotechnology/microbiology, this review systematically reviews the molecular basis and regulatory network of xanthan gum synthesis, and systematically analyzes the functional division of gum gene clusters in xanthan gum biosynthesis, including repetitive unit assembly, processing, transport and modification of polysaccharide chains, and clarifies its upstream regulatory sites, providing a target framework for rational design.In terms of strain acquisition strategies, the UV, ARTP, heavy ion and chemical mutagenesis pathways and their coupling practices with high-throughput screening processes were summarized, and their effects on yield and rheological properties and stability trade-offs were evaluated.At the level of metabolic engineering, the synergistic optimization effects of overexpression of key genes such as (e.g., gumB, gumC, gumD) and the modification of quorum sensing and pigment pathways on the chain length, viscosity, color, and yield of xanthan gum were summarized, demonstrating the representative performance of engineered strains in pilot-scale fermentation.Regarding process optimization, optimal windows of critical parameters (carbon/nitrogen sources, pH, dissolved oxygen, agitation) are summarized, and the cost and energy consumption improvements via process intensification technologies (continuous fermentation, membrane separation) are discussed,the highest titer reported could reach 33.9 g/L.Future research should integrate systems biology (e.g., proteomics) to decipher metabolic bottlenecks, combined with CRISPR-based precise editing, AI-assisted design and continuous low-energy purification, to promote high-yield, high-quality and large-scale production of xanthan gum.
  • Research progress on the functions, sources and microbial synthesis of tetramethylpyrazine
    YIN Wenjing, DAI Yijie, LI Zongjun
    Food and Fermentation Industries. 2026, 52(19): 51-59. https://doi.org/10.13995/j.cnki.11-1802/ts.045268
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    2,3,5,6-Tetramethylpyrazine (TTMP), a high-value compound possessing both distinctive flavour and diverse biological activities, finds extensive application across the food, pharmaceutical, and brewing industries.As a weakly basic compound containing a six-membered heterocyclic ring, TTMP exhibits multiple pharmacological activities, including antioxidant, anti-inflammatory, and vascular endothelial protective effects.It can be extracted from plants or generated through chemical synthesis, microbial fermentation, and the Maillard reaction.Among these methods, microbial fermentation has gained prominence as a green and mild approach, with Bacillus species emerging as core strains for high-yield TTMP production.This paper systematically reviews the fundamental properties, significance, formation mechanism, synthesis methods, and microbial metabolic pathways regarding TTMP.This aims to provide crucial support for deepening the understanding of the formation mechanism of TTMP, thereby offering a scientific basis for enhancing the quality and efficiency of the Baijiu industry.Simultaneously, it holds significant guiding importance for the implementation and promotion of the ‘healthy Baijiu’ concept.
  • Screening of lactic acid bacteria strains producing indole and their effects on improving sleep disorders in Drosophila
    XIAO Shuangcai, LIU Chen, LIU Yuan, YIN Zuqi, HAO Yu, MA Yiying, KONG Qingmin, HAN Xinglin
    Food and Fermentation Industries. 2026, 52(19): 60-67. https://doi.org/10.13995/j.cnki.11-1802/ts.045446
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    Sleep disorders are increasingly prevalent in modern society.Chronic sleep deprivation not only disrupts normal physiological functions but also predisposes individuals to abnormal intestinal oxidative stress and dysbiosis.As a key regulator of the gut-brain axis, the gut microbiota exerts neuro-modulatory effects by mediating tryptophan metabolism, offering a significant avenue for developing natural and safe sleep regulation strategies.Based on the screening in vitro, this study obtained high indole-producing strains, conducted dietary intervention with the effective strains on sleep-deprived Drosophila, and clarified their regulatory effects on Drosophila phenotypes and gut microbiota structure by combining behavioral assays and microbiota analysis.Results showed that among 39 screened lactic acid bacteria strains via qualitative and quantitative methods, Lactiplantibacillus plantarum HUCF11 exhibited the highest tryptophan metabolic capacity for indole production;compared with negative control strains, dietary supplementation with this strain significantly improved sleep parameters and locomotor activity of sleep-deprived Drosophila, restored gut microbiota diversity, and induced distinct structural differences in microbiota across groups, characterized by increased abundances of Bacteroidetes and Firmicutes, decreased abundance of Pseudomonadota, and significantly elevated abundances of beneficial genera including Lactiplantibacillus and Weissella.Predictive functional analysis and correlation analysis of the microbiota suggested that the strain might exert sleep-improving effects by regulating tryptophan metabolism and enhancing neurotransmitter release.In conclusion, L.plantarum HUCF11 can effectively ameliorate microbiota imbalance and physiological damage caused by sleep deprivation through modulating gut microbiota structure and metabolic functions.
  • Composition analysis and in vitro inhibition of Helicobacter pylori by sea buckthorn polyphenol tablet candy
    RUI Yueyue, WAN Cuoji, WANG Shulin, LIU Huicui
    Food and Fermentation Industries. 2026, 52(19): 68-74. https://doi.org/10.13995/j.cnki.11-1802/ts.044992
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    Sea buckthorn polyphenols show significant activity against Helicobacter pylori.This study developed a compressed candy with sea buckthorn polyphenols as the core active ingredient, combined with standard excipients.The candy’s chemical composition was comprehensively analyzed, and its efficacy and mechanism of action against H.pylori were systematically evaluated in vitro.The chemical constituents were characterized using ultra-performance liquid chromatography coupled with high-sensitivity mass spectrometry.This study determined the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against H.pylori, and assessed a series of physiological and structural changes, including outer membrane permeability, cell membrane integrity, membrane protein conformation, urease activity, and cellular morphology.Compositional analysis identified pectolinarin as the predominant polyphenol, followed by flavonoids such as isorhamnetin-3-galactoside.The sea buckthorn polyphenol candy extract (SPC) showed a MIC and MBC of 100 mg/mL against H.pylori.Treatment with SPC at 4×MIC increased cell membrane permeability by 1.31-fold.It also induced structural alterations in membrane proteins, reduced urease activity by 81.83%, and suppressed the leakage of nucleic acids and proteins to 15% and 18% of control levels, respectively.Scanning electron microscopy further confirmed structural damage, showing cell surface shrinkage and deformation.Collectively, these results demonstrated that the sea buckthorn polyphenol candy effectively inhibited H.pylori growth through membrane disruption and inhibition of urease activity.
  • Application potential of mixed acidifying starter cultures in warm winemaking regions
    YANG Hanyu, JIA Yuchen, LIANG Tao, LYU Keying, JIANG Jiao, LIU Yanlin
    Food and Fermentation Industries. 2026, 52(19): 75-83. https://doi.org/10.13995/j.cnki.11-1802/ts.045650
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    Against the backdrop of global warming, the problem of insufficient acidity in grapes from warm regions has become increasingly prominent.Therefore, this study used Cabernet Sauvignon grapes from Xinjiang as raw materials, prepared mixed acidifying starter cultures with different proportions of indigenous Lachancea thermotolerans A38 and Saccharomyces cerevisiae (CECA, NX16), and conducted pilot-scale fermentation trials.By analyzing fermentation kinetics, yeast dynamic succession, basic physicochemical parameters, volatile compounds, and sensory evaluation, this study screened the most promising mixed acidifying starter culture.Additionally, two-way analysis of variance and orthogonal partial least squares discriminant analysis were applied to quantitatively determine the regulatory effects of strain composition and proportion on wine quality.The results showed that the starter cultures containing S.cerevisiae CECA exhibited stronger fermentation capacity, and the resulting wine samples had deeper color, higher aroma complexity, and were rich in black fruit and spice flavors.Furthermore, the starter cultures containing S.cerevisiae NX16 increased the contents of geraniol and ethyl 2-methylbutyrate, endowing the wine with more intense floral and red fruit aromas.Different strain proportions also regulated the fermentation kinetics, acidity characteristics, and volatile compound contents.Among them, the MN-B starter culture (90% A38 + 10% NX16) not only achieved moderate acid enhancement but also effectively optimized the flavor quality of wine, providing technical support for the industrial application of biological acid-enhancing technology for wine in warm winemaking regions.
  • Mixed fermentation performance of indigenous Starmerella bacillaris and Saccharomyces cerevisiae from Ningxia in simulated grape juice
    WANG Huan, LIU Tingting, WANG Lan, XU Jianren
    Food and Fermentation Industries. 2026, 52(19): 84-92. https://doi.org/10.13995/j.cnki.11-1802/ts.045236
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    To investigate the mixed fermentation performance of indigenous Starmerella bacillaris YC-C13 and Saccharomyces cerevisiae YC-E8 from Ningxia, the fermentation experiments were performed using simultaneous inoculation (SIM) and sequential inoculation (SEQ) of YC-C13 and YC-E8 with different inoculation ratios (10∶1, 1∶1) in simulated grape juice.Single fermentation of YC-E8 was served as the control group (CK).The fermentation processes were monitored according to weight loss of carbon dioxide, changes of yeast biomass, physicochemical parameters of the fermented simulated grape juice, and volatile aromatic components.Results showed that the cell quantity of YC-E8 showed a trend of first increasing and then slowly decreasing, but it always maintained a relatively high growth vitality during the fermentation period.However, the cell quantity of YC-C13 showed a trend of first increasing and then rapidly decreasing, and completely disappeared on the 8th day of SIM 1∶1 fermentation, the 10th day of SIM 10∶1 fermentation, and the 16th day of SEQ fermentation.Glycerol content in fermentation broth of mixed fermentation increased by 0.44-1.09 g/L compared to YC-E8 single fermentation.The alcohol content of all the fermentation broth ranged from 12.75% to 13.68%.Among them, SIM 10∶1 had the most significant alcohol reduction effect, reducing it by 0.8%.The contents of titratable acid and volatile acid in the groups of SEQ were significantly lower than those of CK.GC-MS analysis revealed that the contents of most esters were higher than their detection thresholds.The concentrations of ethyl acetate, ethyl octanoate, ethyl decanoate, ethyl laurate, and ethyl palmitate in the groups of SIM were significantly higher than those in the groups of SEQ, making the complex aroma characteristics of rich sweet fruit aroma, waxy floral aroma, and nutty lipid aroma more prominent.The concentrations of isopentyl acetate, ethyl hexanoate, diethyl succinate, and ethyl phenyl acetate in the SIM 1∶1 fermented liquid were significantly higher than those in CK and other treatment groups, endowing the fermentation broth with characteristics such as rose fragrance, sweet fruit flavor, and banana flavor.The alcohol substance with the highest content in all fermentation broth was 2,3-butanediol, which has fruity and creamy aromas.The odor activity value (OAV) of octanoic acid exceeded 1 in fermentation broths of CK, SIM 1∶1, SIM 10∶1, and SEQ 1∶1, while the OAV of hexanoic acid exceeded 1 in fermentation broth of SEQ 10∶1.2-ethylhexanol was only detected in the fermented liquid of SIM 1∶1.Linalool was only detected in fermentation broth of SEQ.Meanwhile, 3-methylthiopropanol and hexanoic acid were only detected in fermented liquid of SEQ 10∶1.In conclusion, SEQ significantly reduced the contents of titratable acid and volatile acid in the fermentation broth.Mixed fermentation, especially SEQ, significantly increased the glycerol content in the fermentation broth.The SIM 1∶1 and SEQ 10∶1 demonstrated optimal performance of aroma production, with their fermentation broth exhibiting pronounced floral and fruity aromas.This study provides a theoretical basis for the application of indigenous yeast in mixed fermentation.
  • Screening and study on brewing characteristics of indigenous Saccharomyces boulardii strains
    HE Lei, ZHAO Xuefang, HAO Nan, ZHANG Mengqi, WANG Longxia, WANG Jing
    Food and Fermentation Industries. 2026, 52(19): 93-102. https://doi.org/10.13995/j.cnki.11-1802/ts.045496
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    To address the homogenization of quality in China’s wine industry caused by long- term reliance on imported commercial yeasts, this study selected six indigenous Saccharomyces boulardii strains (M34, M49, HM66, HM19, BD27, CV18), isolated from the Hexi Corridor wine- producing region, as test strains, with commercial Saccharomyces cerevisiae SC as the control.The growth curves of these strains were determined, and their oenological characteristics, including fermentation capacity, tolerance to ethanol, high sugar, SO2 and pH, as well as flocculation, were systematically evaluated.Subsequently, the selected strains were used in fermentation experiments for dry red and dry white wines.The results showed significant differences in oenological characteristics among the tested S.boulardii strains (P<0.05).Strain HM66 exhibited the best growth potential, with its logarithmic growth phase advancing to 10 h;strain M34 initiated fermentation rapidly in the early stage, while HM19 showed strong metabolic persistence in the middle and late stages of fermentation.In terms of tolerance, strains M34 and BD27 maintained high activity under high ethanol stress of 15%-18%;HM 19 had the most stable activity under high sugar conditions (350 g/L);M49 and SC showed outstanding tolerance to SO2 stress;and HM19 had good adaptability to a low pH environment.CV18 was a low flocculation strain;M49 was a high flocculation strain;M34 and M49 were low hydrogen sulfide- producing strains;M34 and HM 66 had significant killer activity.Based on these characteristics, strains M34, HM66, and HM19 were selected for wine-brewing verification.The physicochemical indices of the resulting wine samples all met the national standards, and the types and contents of volatile compounds were significantly different from those of the control (P<0.05).The wine sample fermented by HM66 had a sensory score of≥8.5 for overall coordination and intensity, which was significantly superior to the control.This study, for the first time, systematically characterised the oenological spectrum of native S.boulardii and identified 3 candidate strains with excellent brewing performance and functional characteristics.It provides important microbial resources and data to express terroir differences and support independent innovation in starters in China’s wine industry.
  • Enhancement of antioxidant activity of Siraitia grosvenorii pomace Jiaosu by combined fermentation with yeast and Lactiplantibacillus plantarum
    CAI Ning, LI Qiang, TENG Chao, HUO Chunyan, JIN Yuxin, LI Ziyu
    Food and Fermentation Industries. 2026, 52(19): 103-113. https://doi.org/10.13995/j.cnki.11-1802/ts.045993
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    This study utilized Siraitia grosvenorii pomace as raw material to produce high-antioxidant-activity Jiaosu through screening of specialized yeast and combined fermentation technology.Saccharomyces cerevisiae strain SDM1, suitable for edible Jiaosu production, was isolated from food-derived fermented products.This strain exhibited stable growth in acidic environments (pH2.5-4.5), high tolerance to sugar concentrations (600 g/L glucose), and low ethanol-producing properties.It was combined with Lactiplantibacillus plantarum JYLP002, and the fermentation process was systematically optimized using antioxidant activity as the evaluation index.The carbon source screening results indicated that the highest antioxidant activity in the pomace fermentation broth was achieved with the addition of 50 g/L xylose.Based on these results, response surface methodology was employed to determine the optimal fermentation parameters:inoculum size of 1.3%, solid-to-liquid ratio of 460 mg/mL, fermentation temperature of 37 ℃, and fermentation time of 13 d.Under these conditions, the antioxidant capacity of S.grosvenorii pomace Jiaosu was significantly enhanced (P<0.05), with hydroxyl radical (·OH), DPPH radical, and ABTS radical cation scavenging activities increased by 50.39%, 12.58%, and 11.01%, respectively, compared to the unfermented sample.These results demonstrated that the combined fermentation process involving specialized yeast can effectively enhance the antioxidant activity of S.grosvenorii pomace, providing a feasible technical approach for its high-value utilization.
  • Multi-index driven selection of lactic acid bacteria strains for enhancing antioxidant potential of fermented Dendrobium officinale
    ZHANG Luzhi, PENG Bo, JIANG Min, JIANG Xiuyu, LI Heng, LI Feng, SHI Jinsong
    Food and Fermentation Industries. 2026, 52(19): 114-122. https://doi.org/10.13995/j.cnki.11-1802/ts.045408
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    Oxidative stress triggered by excessive reactive oxygen species (ROS) is recognized as the central molecular pathogenesis underlying cutaneous aging and the onset/progressing of associated dermatoses.In recent years, many studies have demonstrated that lactic acid bacteria (LAB) fermentation can effectively enhance the antioxidant capacity of Chinese herbs, however, the extent of enhancement is strictly strain-dependent.Herein, to identify LAB capable of potentiating the antioxidant activity of Dendrobium officinale (DC), 29 different lactic acid bacteria were selected to ferment it.A multi-index-principal component analysis(PCA) screening strategy was constructed by integrating determination of total polysaccharides, polyphenols, and flavonoids content, as well as DPPH radical, ABTS cationic radical, superoxide anion radical (·O2-), and hydroxyl radical (·OH) scavenging abilities, and iron-reducing capacity (FRAP).The strain Lcb003 obtained the highest composite score and was selected for subsequent evaluation.Compared to unfermented D.officinale (NFDC), the total polyphenols and flavonoids increased by 56.07% and 2.14%, respectively.The content of total polysaccharides as a carbon source slightly decreased, while the scavenging rates of DPPH radical, ABTS cationic radical, ·O2-, ·OH, and FRAP increased to 1.16, 1.19, 2.66, 1.51, and 1.50 times that of NFDC, respectively.The cellular antioxidant results showed that fermented DC significantly reduced intracellular ROS and malondialdehyde (MDA) contents, increased the survival rate of oxidatively damaged human skin fibroblasts (HSF)cells, and up-regulated the activity of antioxidant enzymes.Thus, the established multi-index-PCA protocol provides an effective tool for the value-added utilization of Chinese herbs, and highlights the potential of LAB-fermented DC as a functional ingredient for antioxidative foods and cosmeceuticals.
  • The impact of fermentation on the nutritional quality and flavor of quinoa beverages
    SUN Jie, WANG Junjuan, HU Yichen, QIN Peiyou
    Food and Fermentation Industries. 2026, 52(19): 123-130. https://doi.org/10.13995/j.cnki.11-1802/ts.045605
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    As a gluten-free, low-allergenic pseudo-cereal rich in high-quality protein, quinoa has gained considerable attention due to its balanced amino acid profile and high content of bioactive compounds.In this study, quinoa-based fermented beverage was developed by inoculating yogurt starter cultures.The effects of fermentation on the nutritional quality and flavor characteristics of quinoa beverage were systematically evaluated through nutritional composition analysis, in vitro antioxidant activity assays, and gas chromatography-ion mobility spectrometry.Compared to unfermented quinoa protein, fermentation reduced the protein content and total amino acid content of quinoa beverages from 1.42 g/100 g and 963.67 mg/100 g to 1.23 g/100 g and 898.33 mg/100 g, respectively, while increasing the essential amino acid index and biological value from 92.82 and 89.48 to 98.21 and 95.35, respectively, making them closer to the ideal protein level.The antioxidant capacity of quinoa beverage was significantly enhanced after fermentation, with DPPH free radical and ABTS cationic free radical scavenging activities increasing by 22.34% and 15.06%, respectively.Additionally, a total of 51 volatile organic compounds were detected in the quinoa beverage before and after fermentation.Fermentation markedly altered the flavor profile of the beverage, imparting creamy, caramel-like, and fruity aromas.This study provides a theoretical basis for the development and application of fermented quinoa beverages, while offering technical references for the production of plant-based beverages.
  • H2O2 induces a peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α) on postmortem beef meat color
    ZHU Lihua, LI Caiyun, YU Xin, LI Jinling, ZHANG Yubin
    Food and Fermentation Industries. 2026, 52(19): 131-139. https://doi.org/10.13995/j.cnki.11-1802/ts.045654
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    The purpose of this study was to investigate the effect of H2O2-induced peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α) on mitochondrial function and meat color of postmortem beef.The longissimus dorsi muscle of cattle was treated with a mass fraction of 0.9% normal saline, H2O2 and H2O2 and PGC-1α inhibitors, and incubated at 4 ℃ for 6,12,24,48, and 72 h.The results showed that in the early postmortem period (6-12 h), H2O2 induced up-regulation of PGC-1α expression, up-regulation of AMP-activated protein kinase(AMPK) phosphorylation level, and enhanced the activities of endogenous antioxidant enzymes [superoxide dismutase(SOD), catalase (CAT), glutathione peroxidase(GSH-Px)] and mitochondrial electron transport chain complex Ⅰ-Ⅳ, reducing reactive oxygen species(ROS) accumulation and maintaining mitochondrial membrane potential homeostasis.These processes ultimately increased the relative content of a* value to oxymyoglobin, enhanced methemoglobin reductase activity, and reduced methemoglobin accumulation, thereby increasing the stability of meat color.The results showed that the upregulation of PGC-1α induced by H2O2 maintained mitochondrial homeostasis in postmortem muscle and provided a possible way to improve the stability of postmortem meat color of beef.
  • Development of an agar-based thickening component for formula foods
    YI Chao, LI Bolun, LIU Chunhui, DONG Hao, SUN Jianan
    Food and Fermentation Industries. 2026, 52(19): 140-149. https://doi.org/10.13995/j.cnki.11-1802/ts.045274
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    The global population is aging rapidly.This increases the number of people with swallowing difficulties.Demand for thickened foods for these individuals is growing.This study investigated an agar-based thickening component.This study followed China’s special medical purpose food registration standards and the International Dysphagia Diet Standardisation Initiative (IDDSI) framework.Tests measured apparent viscosity, texture properties, and rheology.Study evaluated how gum type, carbohydrate base, and agar content affect thickening performance.An optimal formulation was identified, 9.41% guar gum, 6.27% xanthan gum, 5.88% agar, 31.37% fructo-oligosaccharide, and 47.06% erythritol (mass fraction).This mixture provide basic thickening for liquid foods.It also met different IDDSI levels when used at 3.0, 5.0, 7.5, or 10.0 g.Higher thickener dosage shifted rheological behavior from pseudoplastic to weak-gel.Texture analysis showed a gradient increase in gel strength.Adding agar improved the system’s functional adaptability.It formed multi-level network structures, enhancing thickening while improving the plain taste of traditional thickeners.This work offers a theoretical basis for developing precise thickening component formulas.By adjusting thickener content, individual nutritional needs of patients with different swallowing impairment levels can be met.
  • Preparation optimization and flavor characterization of light-colored Maillard salty peptides from Hypsizygus marmoreus
    LANG Yonghua, YANG Siyu, HOU Guohua, MIAO Song, ZHANG Longtao, DENG Kaibo
    Food and Fermentation Industries. 2026, 52(19): 150-160. https://doi.org/10.13995/j.cnki.11-1802/ts.045295
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    To obtain light-colored Maillard salty peptides from Hypsizygus marmoreus, this study applied a two-step enzymatic hydrolysis strategy and evaluated the effects of cysteine (Cys) inhibitors and reaction parameters on browning index.The results showed that initial pH and Cys addition significantly affected the browning index and color difference (P<0.05).The optimal conditions were a reaction temperature of 86 ℃, an initial pH of 9.5, and 1% Cys addition, producing a light-colored product with an A420 value of 0.122 and a balanced salty-umami profile.Fractionation and sensory evaluation indicated that peptides <1 kDa generated the strongest saltiness perception.Fourteen candidate peptides were identified by mass spectrometry.These peptides were modeled and docked with a constructed TMC4 salty taste receptor.BIOPEP-UWM scores, binding affinity, and peptide characteristics together highlighted five signature salty peptides:FDDGLR, DDHPWNKPQ, DDHPW, DDAA, and FDDL.Hydrogen bonding and hydrophobic interactions dominated the binding process, and residues such as Gln and Lys served as key interaction sites.Additionally, bioinformatics analysis predicted that these peptides exhibit no toxicity or allergenicity and possess high biological activity potential.This study provides a theoretical basis for developing light-colored salty peptides from H.marmoreus and offers a novel pathway for achieving “salt reduction without sacrificing saltiness” in low-color foods.
  • Fabrication of an active packaging hydrogel composed of poly(vinyl alcohol)/hydroxypropyltrimethyl ammonium chloride chitosan double network and multicomponent synergy for fruit preservation
    HE Hui, FAN Jiaxun, LIU Zijun, MA Haoxiang, ZHA Fengchao
    Food and Fermentation Industries. 2026, 52(19): 161-171. https://doi.org/10.13995/j.cnki.11-1802/ts.047163
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    To develop a bio-based active packaging material with mechanical support, antibacterial and antioxidant activities, biocompatibility, and fruit preservation capacity, a double-network hydrogel was prepared using polyvinyl alcohol (PVA) and hydroxypropyltrimethyl ammonium chloride chitosan (HACC) as the matrix through a citric acid-freeze-thaw synergistic crosslinking strategy.Curcumin/anthocyanin-loaded β-cyclodextrin metal-organic framework (C/A@β-CD-MOF) and titanium dioxide (TiO2) were incorporated to fabricate a multicomponent composite hydrogel.The structure, physicochemical properties, mechanical performance, antibacterial and antioxidant activities, biocompatibility, and non-contact preservation effect of the hydrogel were systematically evaluated.The results showed that the incorporation of C/A@β-CD-MOF and TiO2 enhanced hydrogen bonding and interfacial interactions within the hydrogel matrix, resulting in a more compact network structure.Combined with the release behavior, the confinement effect of β-CD-MOF channels and β-CD hydrophobic cavities, together with the diffusion resistance of the PVA/HACC network, contributed to the stable loading and sustained release of the active compounds.Compared with the PVA/HACC hydrogel, the dual-filler composite hydrogel showed a decrease in water contact angle from (56.10±0.50)° to (27.30±0.19)°.Its water vapor permeability decreased to (1 211.00±45.00) g/(m2·d), and its equilibrium swelling ratio decreased to (531.60±31.04)%.The hardness, springiness, initial modulus, and rupture force increased to (3.18±0.08) N, (2.42±0.19) mm, (2.29±0.31) N/mm, and (2.41±0.08) N, respectively.The inhibition rates against Escherichia coli and Staphylococcus aureus reached (84.27±3.18)% and (91.36±2.69)%, respectively.The ABTS cation radical and DPPH radical scavenging activities were (79.47±5.89)% and (73.87±5.41)%, respectively, and the Caco-2 cell viability remained at (82.70±4.31)%.The non-contact preservation experiment showed that the composite hydrogel significantly reduced weight loss, decay, softening, and surface microbial proliferation in mini bananas during storage.After 9 d, the weight loss rate, decay index, and firmness change rate were controlled at (3.55±0.08)%, (18.20±1.00)%, and (-14.10±1.20)%, respectively.In summary, the PVA/HACC/C/A@β-CD-MOF/TiO2 composite hydrogel achieves synergistic preservation through compact network barrier effects, sustained release of active compounds, free radical scavenging, photocatalysis-assisted antibacterial activity, and packaging microenvironment regulation.It shows good application potential in the field of bio-based active packaging.
  • Optimization of alkaline deamidation process of peanut protein and its functional characteristics
    ZHANG Lixia, TIAN Zhengzheng, SUN Xiaojing, LU Xin, CHEN Yumeng, ZHANG Litao
    Food and Fermentation Industries. 2026, 52(19): 172-180. https://doi.org/10.13995/j.cnki.11-1802/ts.045128
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    Peanut protein is a high-quality edible protein resource, but its functional properties such as solubility are relatively poor, which limits its application in food.Therefore, this study aimed to improve the functional properties of peanut protein by alkali deamidation treatment and optimize the alkali deamidation process based on the response surface Box-Behnken Design model.The effects of deamidation modification on the functional and structural properties of peanut protein were systematically analyzed.The results showed that the optimal deamidation processing parameters of peanut protein were as follows:a heating time of 120 min, a heating temperature of 120 ℃, a pH of 10.6, and a solid-liquid ratio of 3 g/100 mL.Fourier transform infrared spectroscopy indicated that the deamidated peanut protein (DPP) unfolding, with a decrease in α-helix and β-sheet structures and an increase in β-turn structures.The increase in surface hydrophobicity suggested that hydrophobic groups of DPP were exposed.SDS-PAGE confirmed that DPP underwent partial hydrolysis and intermolecular cross-linking.Scanning electron microscopy revealed that DPP formed a rough, porous, and loosely stacked aggregate structure.Functional property analysis showed that the solubility of DPP increased in the pH range of 2-10, and its foaming ability, emulsifying ability, emulsifying stability, water-holding capacity, and oil-holding capacity were all improved.Moreover, deamidation did not affect the amino acid composition of peanut protein, providing a theoretical reference for further research and application of peanut protein.
  • Modulation of phospholipid addition on performance and oral bioavailability of coenzyme Q10 self-emulsifying soft capsules
    SHOU Tianxing, ZHANG Yong, YAO Yexuan, LUO Ting, XU Jun
    Food and Fermentation Industries. 2026, 52(19): 181-188. https://doi.org/10.13995/j.cnki.11-1802/ts.045258
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    Coenzyme Q10 (CoQ10), also known as ubiquinone, is a fat-soluble compound with strong antioxidant activity.However, its application in soft capsule formulations is limited by poor water solubility and low oral bioavailability.To address these challenges, a self-emulsifying liquid core formulation for CoQ10 soft capsules was developed.The phospholipid content of the formulation was systematically optimized to enhance emulsification performance and improve in vivo utilization.The results demonstrated that phospholipid concentration had a pronounced effect on the microstructure of the resulting emulsion.Increasing phospholipid levels led to the formation of smaller emulsion droplets.At a phospholipid concentration of 30% (L3), the formulation produced nano-sized droplets with a mean diameter of (268.53±33.66) nm and a zeta potential of (-36.73±1.45) mV, exhibiting favorable flow properties and high physical stability, as indicated by a low centrifugal instability index (0.016±0.005).Further increasing the phospholipid concentration to 40% (L4) did not result in significant improvement (P>0.05), suggesting that interfacial adsorption had reached saturation.Considering both performance and cost efficiency, L3 was identified as the optimal formulation.Pharmacokinetic studies revealed that the L3 soft capsules achieved a 6.25-fold increase in Cmax and a 5.01-fold increase in AUC0-24 h compared with conventional formulations, and also outperformed commercially available products.These findings demonstrate that the regulation of phospholipid content is critical for optimizing self-emulsifying systems and significantly enhancing the oral bioavailability of CoQ10, providing valuable guidance for the development of high-performance CoQ10 soft capsule formulations.
  • Effect of denaturation degree of whey protein on application quality properties of whipped cream without stabilizers
    MA Yingying, CHEN Ling, XU Feifei, LIU Fei, CHEN Maoshen, ZHONG Fang
    Food and Fermentation Industries. 2026, 52(19): 189-197. https://doi.org/10.13995/j.cnki.11-1802/ts.045458
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    Stabilizer-free whipped cream, motivated by the growing consumers’ desire for clean-label products, has received considerable attention.Heat-denatured whey protein (WP), with altered function due to structural unfolding, has been identified as a promising natural ingredient in place of conventional stabilizers.The current study made use of WP with varied denaturation levels (28%-100%) as the natural stabilizer.The interfacial rheological properties and other characteristics were analyzed to systematically investigate the impact of the degree of denaturation on the application quality of whipped light cream.This study aimed to select WP with the optimal degree of denaturation to provide a theoretical basis and technical support for the industrial preparation of clean-label whipped light cream.The results demonstrated that the denaturation level significantly influenced product quality:the foam collapse rate and serum separation first decreased and then increased, while overrun and hardness exhibited a corresponding initial increase followed by a decrease.The cream stabilized with 64% denatured WP showed optimal whipping properties and overall stability.Analysis of the cream emulsion characteristics revealed that rheological properties initially improved but diminished with further denaturation, whereas notable differences were observed in interfacial properties.At 64% denaturation, interfacial protein adsorption reached its maximum (43.54%), and the loss factor tanφ of the interfacial film was minimized, indicating superior emulsion stability.Further analysis of the WP solutions revealed that progressive denaturation modified protein characteristics, surface hydrophobicity first rose before declining, reaching its peak at 64% denaturation (1 130.61 AU).
  • Preparation and performance of different vegetable oil/butter composite emulsion gels
    SHI Ting, ZHENG Qin, YU Jinyao, CHEN Yaming, JIANG Wei, ZHANG Yuhao, DAI Hongjie
    Food and Fermentation Industries. 2026, 52(19): 198-207. https://doi.org/10.13995/j.cnki.11-1802/ts.045534
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    In this study, butter (BT) was used as the base oil, along with palm oil (PAO), peanut oil (PO), soybean oil (SO), corn oil (CO), rapeseed oil (RSO), and sunflower oil (SSO), combined with soybean protein isolate-gelatin (SPI-GE) as emulsifying stabilizers, to construct a composite oil emulsion gel system, aiming to develop all-BT fat substitute with more health properties and structural stability.The effects of different vegetable oils on the formation and properties of emulsion gels were systematically investigated by using microscopic, color difference, texture, rheology, electronic nose, and water and oil holding capacity as indicators.The results showed that the introduction of different vegetable oils affected the structural stability and rheological behaviour of the emulsion gel, among which the PAO/BT group was closest to pure BT in terms of texture and rheological properties, while the PO/BT group and RSO/BT group had excellent thermal stability and flavour performance.All the plant oil/BT compound emulsion gel samples exhibited good physical stability, with a water and oil holding capacity close to 100%.
  • Effects of in vitro digestion on the polyphenols and antioxidant activity of olive oil
    WANG Xinlan, LIN Yuntao, SHANG Qi, BI Yang, WEI Juan
    Food and Fermentation Industries. 2026, 52(19): 208-216. https://doi.org/10.13995/j.cnki.11-1802/ts.045256
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    An in vitro simulated digestion was carried out on four types of olive oils (Arbequina, Ezhi 8, Picual, and Miracle) to study the dynamic changes in their polyphenol content, phenolic monomers, their bioaccessibility rates, bioavailability, and antioxidant properties.The results showed that the total polyphenol content followed the order:Picual > Miracle > Ezhi 8 > Arbequina (P<0.05).After in vitro simulated digestion, the oral cavity, stomach, and small intestine significantly promoted the release of polyphenolic substances (P<0.05).The ABTS cationic radical scavenging ability, DPPH radical scavenging capacity, and FRAP (ferric reducing ability power) anti-oxidant capacity were in the order of oral cavity > stomach > small intestine (P<0.05).The polyphenol bioaccessibility index (PAC) values of Arbequina, Ezhi 8, Picual, and Miracle were 0.49±0.01, 0.54±0.01, 0.40±0.01, and 0.43±0.03, respectively, while the antioxidant bioaccessibility index (BAC) was 14.52±0.04, 7.57±0.03, 12.04±0.05, and 14.24±0.03, respectively.The polyphenol bioavailability index (PAV) was Picual (0.82±0.01) > Miracle > Ezhi 8 > Arbequina (0.65±0.02), and the antioxidant bioavailability index (BAV) was Picual (0.98±0.01) > Ezhi 8 > Miracle > Arbequina (0.94±0.00).In conclusion, Picual and Miracle still maintained high free phenol and antioxidant activities in the small intestine stage, and had excellent bioavailability, which provided an experimental basis for the breeding of high-quality olive varieties and the development of functional foods.
  • Application of Shapley additive explanation-support vector machine model in discrimination of carrageenan chicken meatballs
    AN Lin, JU Yunlong, LI Ming, YAO Xianqi, LIU Yunguo, KANG Dacheng
    Food and Fermentation Industries. 2026, 52(19): 217-227. https://doi.org/10.13995/j.cnki.11-1802/ts.045248
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    To accurately identify chicken meatballs with varying carrageenan addition ratios (0%, 0.2%, 0.4%, 0.6%, and 0.8%) and to identify their key discriminative characteristics, this study proposed a fused support vector machine (SVM) model integrated with Shapley additive explanations (SHAP) for intelligent classification and interpretable analysis.Multidimensional quality attributes of chicken meatballs, including moisture content, color, texture, electronic nose responses, and sensory evaluation, were systematically measured to construct an SVM classification model.The results indicated that the 0.4% carrageenan group exhibited the highest moisture content and demonstrated superior performance in hardness, chewiness, and elasticity.The SVM model achieved high classification accuracy (96.19% on the training set and 91.11% on the test set) and exhibited strong generalization capability.Subsequently, the SHAP method was employed to interpret the SVM predictions.It revealed that texture-related features—particularly hardness, chewiness, and adhesiveness—were the most influential in distinguishing between different carrageenan addition levels.Specifically, hardness served as a significant negative contributor in the 0%, 0.6%, and 0.8% groups, whereas it acted as a positive contributor in the 0.2% and 0.4% groups.Chewiness and adhesiveness emerged as primary negative contributors at the 0.6% and 0.8% addition levels.SHAP analysis indicated that the SVM model’s discrimination mechanism primarily relied on objective textural properties.This study demonstrates the high precision and strong interpretability of the SVM-SHAP integrated model in discriminating meat product quality, offering a reliable and transparent approach for food additive detection and quality control.
  • Antioxidant activity of Lianjiang red orange peel extract and its effects on color and lipid oxidation of refrigerated Seriola dumerili fillets
    WANG Minjie, LI Zhenping, HUANG Junyi, SHAO Jiaqi, NONG Qiufeng, HUANG Haoxian, LIANG Wanshan, ZHONG Saiyi, HONG Pengzhi, LIU Shouchun, CAO Zhanhui
    Food and Fermentation Industries. 2026, 52(19): 228-236. https://doi.org/10.13995/j.cnki.11-1802/ts.045378
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    Lianjiang red orange, a featured fruit from Zhanjiang, Guangdong, has peel rich in active compounds, presenting potential for developing natural preservatives. This study investigated the effects of vacuum freeze-drying and hot air drying on the antioxidant activity of its extract.Meanwhile, the effects of orange peel extract (OPE) at different concentrations on the color and lipid oxidation of refrigerated Seriola dumerili fillets were comparatively analyzed, with vitamin C (VC) as the control.The results showed that the total phenolic content of orange peel powder prepared by vacuum freeze-drying and the DPPH radical scavenging activity of its extract were significantly higher than those of hot air drying (P<0.05).However, no significant differences were observed between the two drying methods in terms of total flavonoid content, ABTS cationic radical scavenging activity, and ferric reducing antioxidant power (FRAP) (P>0.05).The antioxidant preservation effect of OPE on S.dumerili fillets was superior to that of VC, and the 3%OPE treatment group exhibited the optimal effect.After 7 days of refrigeration, the thiobarbituric acid reactive substances value in the 3%OPE group was reduced by 66.73% and 60.50% compared with the blank group and VC group, respectively, and the degradation of unsaturated fatty acids was significantly inhibited (P<0.05).In terms of color regulation, 3%OPE could increase the a* value and b* value of fillets and slow down the decrease of L* value.At the end of storage, the metmyoglobin content of the fillets in the 3%OPE group was 9.35% lower than that in the untreated group, showing better color stability.In conclusion, Lianjiang red orange peel extract exhibits excellent antioxidant and color-protective effects in refrigerated S.dumerili fillets.
  • Effects of different cryoprotectants on quality of oyster meat subjected to repeated freeze-thaw cycles
    HONG Haiting, HUANG Qin, CAO Wenhong, QIN Xiaoming, FAN Xiuping
    Food and Fermentation Industries. 2026, 52(19): 237-245. https://doi.org/10.13995/j.cnki.11-1802/ts.045316
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    To investigate the regulatory effects of different cryoprotectants on the quality deterioration of freeze-thawed oyster meat, this study selected sodium pyrophosphate, trehalose, tea polyphenols, soy protein isolate, proline, and sorbitol as experimental cryoprotectants.Indicators including water-holding capacity (thawing loss, centrifugal loss, cooking loss), water distribution, texture properties, color, total sulfhydryl content, Ca2+-ATPase activity, and malondialdehyde content of oyster meat after repeated freeze-thaw cycles were systematically determined.The effects of various cryoprotectants on the macro quality, protein oxidation, and lipid oxidation-related quality deterioration characteristics of oyster meat were analyzed.Results indicated that compared to the control group, the thawing loss, cooking loss, and centrifugal loss of the proline treatment group decreased by 41.71%, 25.51%, and 37.85%, respectively, and the malondialdehyde content decreased by 59.55%.The Ca2+-ATPase activity and total sulfhydryl content of the trehalose treatment group increased by 103.51% and 58.85%, respectively.Both exhibited prominent performance in inhibiting protein denaturation induced by repeated freeze-thaw cycles, delaying lipid oxidation, and enhancing water retention capacity, which could effectively regulate the quality deterioration of oyster meat during repeated freeze-thaw cycles.This study provides technical references for the selection and application of cryoprotectants in the frozen preservation of oyster meat.
  • Effect of salt type on shelf life quality of abalone (Haliotis discus Hannai) in cold storage (0-4 ℃)
    ZHANG Chen, ZHANG Meilan, XU Xinyu, XU Jingwen, FAN Jiazhen, JIANG Dan, MAO Xiqin, JIANG Bohai, HU Xia, ZHAO Qiancheng, QU Baocheng, LIU Yijun
    Food and Fermentation Industries. 2026, 52(19): 246-252. https://doi.org/10.13995/j.cnki.11-1802/ts.045574
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    This study aimed to evaluate the effects of three common salts-NaCl, KCl, and CaCl2-on the quality of abalone (Haliotis discus Hannai) during cold storage (0-4 ℃ for 0-7 d), focusing on the regulatory role of total protease activity in quality changes through protein metabolism and changes in key physical and chemical indicators.Abalones were treated with 50 g/L aqueous solutions of the three salts respectively, followed by sealed packaging, and critical quality parameters including total protease activity, myofibrillar protein content, thiobarbituric acid reactive substances value, microstructure, texture properties, and color difference were monitored at 0, 1, 3, 5, and 7 d of cold storage (0-4 ℃).The results showed that NaCl and KCl treatment significantly inhibited total protease activity.NaCl reduced myofibrillar protein degradation, the texture quality of abalone muscle was prolonged by (3±1) d.KCl treatment prolongs texture quality retention by (2±1) d.In contrast, CaCl2 activated protease activity to accelerate protein hydrolysis for softening, while inhibiting lipid oxidation and effectively retarding color deterioration (b* value change rate reduced by 78.4%).This study compared the effects of three kinds of salt on the shelf life of abalone by regulating protease activity, and clarified the difference of the effects of different salts, which can provide objective data support for the application of low sodium replacement salt in cold storage abalone, and also provide preliminary reference for the formula screening of low salt aquatic products in related nutrition research.
  • The effects of different rehydration methods on rehydration characteristics and quality of cod maw
    XU Qinggang, WU Danxuan, JIAO Jian, GAO Minghui, WU Qiong, DONG Xiuping
    Food and Fermentation Industries. 2026, 52(19): 253-261. https://doi.org/10.13995/j.cnki.11-1802/ts.045250
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    To develop an efficient and high-quality rehydration technique for dried cod maw, this study systematically evaluated the rehydration characteristics, edible quality and nutritional components of dried cod maw under four different rehydration treatments:water soaking (in deionized water), alkali soaking (in 10 g/L NaHCO3 solution), ultrasound-assisted soaking (200 W, 40 kHz) and oil expansion (15 min at 100 ℃ followed by 4 min at 170 ℃).The ultrasound-assisted approach achieved the target rehydration ratio of 3.5 within 200 min, which was shorter than the time required for water soaking (420 min) and alkali soaking (240 min).Ultrasonically treated samples had the highest content of crude protein (26.29 g/100 g), crude polysaccharides (0.28 g/100 g), and collagen (18.67 g/100 g).These samples also exhibited well-maintained texture, high sensory acceptability, and an internal porous structure that promoted moisture penetration and retention.In contrast, water-soaked samples maintained good water-holding capacity and protein integrity but required an impractically long processing time;alkali soaking caused structural damage to proteins and reduced water retention, accompanied by partial nutrient loss;oil expansion led to severe nutrient degradation and texture deterioration due to high-temperature treatment.The findings demonstrated that ultrasound-assisted rehydration is an efficient and mild processing technique for cod maw, enhancing rehydration efficiency while preserving the edible quality and nutritional content, offering promising potential for industrial application.
  • Effects of different concentrations of gelatin on gel properties and structural properties of Gracilaria gracilis composite gel
    JIAO Yunshuang, QIU Weijie, FU Baoshang, JIANG Pengfei, QI Libo, SHANG Shan
    Food and Fermentation Industries. 2026, 52(19): 262-270. https://doi.org/10.13995/j.cnki.11-1802/ts.044778
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    This study investigated the effects of gelatin at different mass fractions (5%, 10%, 15%) blended with Gracilaria gracilis slurry at different mass ratios (4∶1, 2∶1, 1∶1) on the properties of G. gracilis composite gel.The results indicated that, with the increase in the proportion of gelatin, the G. gracilis composite gel under the blending ratio of 1∶1 exhibited higher gel strength, better water retention capacity, and greater color brightness.Therefore, the optimal blending ratio was settled as 1∶1.At the same blending ratio, the swelling ratio of the G. gracilis composite gel tended to stabilize when the gelatin mass fractions reached 10%.In addition, scanning electron microscope revealed that the network structure of the G. gracilis composite gel became denser with the increase in gelatin concentration.Fourier transform infrared spectroscopy analysis showed that the characteristic absorption peak at 3 422 cm-1 shifted to a lower wavelength, indicating the formation of hydrogen bonds.Meanwhile, the characteristic absorption peaks at 1 543 cm-1 and 1 233 cm-1 also exhibited shifts to lower wavelength, which suggested the generation of intermolecular interactions between gelatin and G. gracilis gel, contributing to a denser composite gel structure.Thermogravimetric analysis results demonstrated that the addition of 10% and 15% gelatin significantly reduced the initial weight loss rate of the composite gel, which were 12.39% and 11.68%, respectively, significantly lower than the control group (13.22%), confirming enhanced water retention performance.Finally, through sensory evaluation focusing on mouthfeel, texture, and color, the optimal gelatin mass fraction was determined to be 10%.This study provides a theoretical basis for the development of G. gracilis gel-based products.
  • Optimization of a low-salt fish sauce process and flavor quality based on response surface methodology
    YOU Fengzhen, ZHONG Yaohui, WU Zhuze, MA Fengchuan, HU Jinmei, QI Yinxia, YU Ming, ZHU Siming, TANG Zhongsheng
    Food and Fermentation Industries. 2026, 52(19): 271-281. https://doi.org/10.13995/j.cnki.11-1802/ts.045508
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    This study constructed a low-salt rapid fermentation system by using tilapia processing by-products as raw materials and inoculating samples with Pediococcus pentosaceus to address the issues of high salt content and long fermentation cycles in traditional fish sauce.The fermentation process was optimized via single-factor experiments combined with Box-Behnken response surface methodology, with total nitrogen (TN) and amino acid nitrogen (AA-N) as response values.Additionally, this study combined several techniques, including electronic nose, electronic tongue, GC-MS, and gas chromatography-ion mobility spectrometry (GC-IMS), to analyze the dynamic changes of physicochemical indexes and flavor characteristics during fermentation.The results showed that the optimal fermentation conditions included a solid-to-liquid ratio of 1∶3, an inoculation amount of 10%, a fermentation temperature of 37 ℃, and a pH of 6.5.Under these conditions, the TN and AA-N contents of the fish sauce reached (0.567±0.19) g/100 mL and (0.356±0.12) g/100 mL, respectively, which met the quality requirements for fish sauce.A total of 136 volatile compounds were identified through combined detection.Among these, 19 were jointly detected by GC-MS and GC-IMS, which demonstrated the complementary nature of the two methods.The contents of alcohols (103.49 μg/mL) and aldehydes (34.45 μg/mL) peaked on the 10th day of fermentation.This resulted in a characteristic flavor dominated by malt, mushroom, and fruit aromas, and this timing was determined as the optimal period for the best flavor.This study provides a scientific basis for the resource utilization of tilapia by-products as well as guidelines to optimize the processing and flavor regulation of low-salt fish sauce.
  • Isolation, purification and antibacterial mechanisms of antibacterial peptides from crucian carp (Carassius auratus) scales
    JIANG Huiliang, LIU Ping, CHI Hai
    Food and Fermentation Industries. 2026, 52(19): 282-290. https://doi.org/10.13995/j.cnki.11-1802/ts.045666
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    In this study, crucian carp-derived antimicrobial peptides were purified using ultrafiltration, followed by Sephadex G-25 gel chromatography.The sequences of these antimicrobial peptides were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS).The minimal inhibitory concentration (MIC) of these potential antimicrobial peptide candidates was measured using Escherichia coli and Staphylococcus aureus as indicator strains.Finally, the antimicrobial mechanism of these peptides was investigated using scanning electron microscopy and experimental tests on cell membrane integrity and cell wall permeability.The results showed that antimicrobial peptides with a molecular weight of less than 3 kDa exhibited the strongest inhibitory activity, and the diameter of their antimicrobial zones was (2.31±0.11)cm, with a recovery rate of (62.12±1.02)%.After gel chromatography, antimicrobial peptides with molecular weights of less than 3 kDa were further separated into two highly active peptide fractions.One of these fractions with the highest antimicrobial activity was identified using LC-MS/MS analysis.Approximately 10 peptide segments with high scores were selected after comparison with a database of known proteins.These 10 potential antimicrobial peptides were synthesized, resulting in one cationic antibacterial peptide with significant antimicrobial activity, termed CF-3GPS.This peptide exhibited an α-helical structure with MICs of 0.125 mg/mL against E.coli and 0.25 mg/mL against S.aureus.Furthermore, tests on cell morphology revealed that CF-3GPS targeted and disrupted the integrity of the bacterial cell wall and membrane, thereby causing cell death.
  • Influence of yak bone collagen peptides on physicochemical properties of dough and quality of steamed bread
    YIN Manman, HAN Sihai, LI Tong, ZENG Haosen, ZHANG Weiwei, BAI Zhouya, YUE Chonghui, WANG Libo, LI Peiyan, LUO Denglin
    Food and Fermentation Industries. 2026, 52(19): 291-298. https://doi.org/10.13995/j.cnki.11-1802/ts.045568
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    To explore the application potential of yak bone collagen peptides in steamed bread, this study utilized a food rheometer, rheological fermentation instrument, low-field nuclear magnetic resonance spectrometer, scanning electron microscope, and Fourier transform mid-infrared spectrometer to analyze the effects of different addition levels (0%, 0.5%, 1%, 1.5%, and 2% w/w, based on the dry weight of wheat flour) of yak bone collagen peptides on the rheological properties, fermentation characteristics, water distribution, microstructure, and secondary structure of proteins in the steamed bread dough.Further research was conducted on the effects of the peptide on the texture properties, specific volume, porosity, relative crystallinity, and sensory quality of the steamed bread.The results indicated that when the addition level was 1.5% it exhibited higher viscoelasticity and a more stable gluten network;the total carbon dioxide production, total gas holding capacity, and maximum fermentation height all reached their peaks;the peptide could also promote the transformation of weakly bound water to bound water, increase the proportion of bound water, and effectively inhibit water migration;the microstructure was more compact and orderly;in the secondary structure of proteins, the proportions of α-helix and β-sheet increased from 26% and 22% to 33% and 32%, respectively, indicating that the addition of the peptide promoted the ordering of the protein structure in the dough.Under the condition of a 1.5% addition level of yak bone collagen peptides, the hardness and chewiness of the steamed bread were significantly reduced (P<0.05);the specific volume and porosity were significantly increased;the relative crystallinity decreased by 26.04%;and the steamed bread received a significantly higher sensory evaluation score (15.5% higher than the control group) at this addition level.
  • Research on improvement effect and mechanism of compound improvers on quality of gluten-free buckwheat steamed bread
    CHEN Cheng, CHEN Yifang, ZHAO Tao, LEI Ji
    Food and Fermentation Industries. 2026, 52(19): 299-308. https://doi.org/10.13995/j.cnki.11-1802/ts.044544
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    To address issues such as poor texture and inferior quality of gluten-free steamed buns caused by the lack of gluten, this study used germinated buckwheat flour, rice flour, and soybean flour as the raw materials for mixed flour, hydroxypropyl methylcellulose (HPMC), whey protein isolate (WPI) and transglutaminase (TGase) were selected as quality improvers to investigate the synergistic effects and underlying mechanisms of the combined improvers.Differences in the physicochemical properties of the composite flour, the structural characteristics of the dough, and the water distribution of the final product before and after improvement were compared, with the aim of enhancing the overall quality of the product.The results showed that under the optimized composite system containing mass fraction of 1.0% HPMC, 7.4% WPI, and 0.3% TGase, the product achieved the highest overall quality score.Compared with the unmodified control, the following improvements were observed, the pasting viscosity of the mixed flour was significantly increased, with the storage modulus (G′) and loss modulus (G″) of the dough significantly improved (P<0.05).By promoting the cross-linking between protein molecules, the dough formed a dense and continuous micro-network structure, leading to significant enhancements in water-holding capacity and oil-holding capacity (P<0.05), as well as an increase in the proportion of strongly bound water (P<0.05).The retrogradation and breakdown values of the mixed flour decreased (P<0.05), and the relative crystallinity of starch in steamed bread reduced from 9.04% to 5.39% (P<0.05), indicating improved anti-aging properties.The overall flavor profile of the product was significantly optimized.Therefore, the HPMC-WPI-TGase composite modification system systematically improved the quality of gluten-free steamed bread by synergistically enhancing the protein network structure, regulating water status, and inhibiting starch recrystallization.This paper reveals its multi-dimensional synergistic mechanism, which can provide certain references for the development of high-quality gluten-free staple foods.
  • Effects of repeated heat-moisture treatment with different moisture contents on physicochemical properties, in vitro digestibility and structure of potato starch
    DING Yan, CHAO Daiyan, LI Jie, CAO Yajing, DONG Meiqi, WEI Yanmei, ZHOU Yongkui, GUO Li, WU Xiaojiang
    Food and Fermentation Industries. 2026, 52(19): 309-318. https://doi.org/10.13995/j.cnki.11-1802/ts.046865
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    Repeated heat-moisture treatment (RHMT) has been proven to be an effective physical method for starch modification;however, the influence mechanism of moisture content on the modification efficacy remains insufficiently understood.Therefore, the effects of RHMT at different moisture levels (10%, 20%, and 30%) on the pasting properties, rheological behavior, in vitro digestibility, and multi-scale structure of potato starch were systematically investigated in this study.The results showed that, with increasing RHMT cycles, starch granule swelling became restricted, gelatinization temperature increased, and peak viscosity, breakdown, and setback values significantly decreased (P<0.05), indicating enhanced stability of the starch paste system.In vitro digestion results revealed that treatments at 10% and 20% moisture content significantly increased the slow-digestible starch content (P<0.05), whereas 30% moisture favored the formation of resistant starch (P<0.05).Structural analyses indicated that RHMT did not alter the crystalline type of potato starch but significantly affected its relative crystallinity and short-range ordered structure.Scanning electron microscopy images showed that although the overall granular integrity was maintained after RHMT, granule surfaces gradually became rougher and more wrinkled, and obvious granule aggregation occurred at 30% moisture content.This study provides a theoretical foundation for applying RHMT-modified potato starch in functional food applications, particularly in low glycemic index foods.
  • Multi-dimensional quality evaluation of juicing processing characteristics of different loquat cultivars
    ZHENG Wendan, ZHANG Fusheng, MA Yaqin, DANG Jiangbo, ZHENG Jiong
    Food and Fermentation Industries. 2026, 52(19): 319-329. https://doi.org/10.13995/j.cnki.11-1802/ts.045656
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    To screen out loquat varieties with excellent juicing performance and facilitate the high-quality development of the loquat juice processing industry, six loquat varieties, namely Jinhua No.1, Jinhua No.2, Jinhua No.3, Huabai No.1, Huabai No.2, and Guifei, were selected as the research objects.The juicing and processing characteristics of different loquat varieties were evaluated from the dimensions of physicochemical indexes, functional components, and sensory flavor.The results showed that there were significant differences in the juicing-related indexes among different loquat varieties.Among them, Huabai No.1 had the highest juice yield and low peeling loss, while Guifei had the optimal total sugar content and sugar-acid ratio.In terms of functional components, Huabai No.2 was prominent in the contents of total phenols and ascorbic acid, and Huabai No.1 and Huabai No.2 showed obvious advantages in the contents of corosolic acid and oleanolic acid.Flavor analysis identified 75 volatile compounds.White-fleshed varieties had higher aldehyde content and more intense fruit aroma.Principal component analysis extracted three core principal components with a cumulative contribution rate of 87.47%, which characterized the appearance and flavor characteristics, physicochemical and organic acid characteristics, and nutritional quality of loquat juice, respectively.Combined with correlation analysis and cluster analysis, four core indexes, including juice yield, solid-acid ratio, titratable acid, and total sugar, were further screened out, and a quality evaluation system for loquat juice was constructed.The comprehensive evaluation model established based on principal component analysis showed that Huabai No.1 had the best comprehensive quality, followed by Guifei and Huabai No.2.The multi-dimensional quality evaluation system established in this study can provide a theoretical basis for variety screening and processing technology optimization in loquat juice processing.
  • Gas chromatography-based metabolomic analysis of lettuce under different storage times
    LIU Haichen, LIU Chang, HUO Hongyan, XU Hui
    Food and Fermentation Industries. 2026, 52(19): 330-339. https://doi.org/10.13995/j.cnki.11-1802/ts.045056
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    In this study, the dynamic changes of small molecule metabolites in lettuce (Lactuca sativa L) and their regulatory mechanisms were investigated systematically by GC-MS coupled with multivariate statistical analysis at different storage times (24, 48, and 72 h).The results showed that the metabolite types and contents of lettuce changed significantly during storage, and 39-40 metabolites, including amino acids, sugars, and organic acids, were identified, with amino acid metabolites dominating in the 24 h storage period (23.07%), and organic acid and sugar metabolites increasing in the 72 h storage period (25% each).By orthogonal partial least squares discriminant analysis, 24, 25, and 24 differential metabolites were screened out, and glyceric acid, putrescine, D-glucose, and sucrose were found to be the common key metabolites at the three storage time points.KEGG pathway enrichment analysis showed that alanine-aspartate-glutamate metabolism, starch and sucrose metabolism, and butyric acid metabolism pathways were significantly enriched during storage (P<0.05), indicating that these pathways were closely related to lettuce quality decay.The findings of this study not only provide a molecular-level theoretical foundation for enhancing post-harvest preservation techniques for lettuce but also offer crucial insights into exploring key metabolic regulatory networks during the storage of leafy vegetables.
  • Study on hot-air drying characteristics and kinetic models of chili shreds
    LIU Chunshan, KONG Jingjing, CHEN Siyu, AN Zhengyu, LI Jie
    Food and Fermentation Industries. 2026, 52(19): 340-346. https://doi.org/10.13995/j.cnki.11-1802/ts.045116
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    To improve the drying quality and shorten the drying time of chili peppers, hot-air drying was employed, with initial temperature, temperature increment, and material thickness selected as the main influencing factors.The drying characteristics, rehydration ratio, and tensile strength of chili samples were analyzed.Seven commonly used mathematical models were compared to fit the drying data, and the effective moisture diffusivity at different initial temperatures was determined.The results indicated that higher initial temperatures and larger temperature increments accelerated the drying rate, while greater material thickness reduced it.Under various temperature and thickness conditions, the rehydration ratio increased slightly, whereas its variation under different temperature increments was minor.The tensile strength first increased and then decreased during drying.The effective moisture diffusivity rose with increasing temperature, suggesting that heat promoted internal moisture migration.Among the seven models, the Page model provided the best fit for the hot-air drying process of chili peppers, accurately describing the moisture diffusion behavior.These findings offer a theoretical reference for optimizing hot-air drying parameters, improving product quality, and guiding the industrial application of chili drying technology.
  • An analysis on effects of harvest time to sea buckthorn fruit processing and antioxidant quality
    LI Xianteng, WEN Fang, LI Xiaoying, BI Yang, FENG Lidan, MA Shengbin, DING Xiuxia, CUI Guangyong, LI Jixin, JIANG Yumei
    Food and Fermentation Industries. 2026, 52(19): 347-358. https://doi.org/10.13995/j.cnki.11-1802/ts.045466
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    The harvest time of sea buckthorn in Altay prefecture is up to 5 months due to influences of varieties, environment, climate, and other factors.During harvest period, the processing characteristics (color, texture, etc.) and antioxidant quality of sea buckthorn will change significantly.In the study, “Shenqiuhong” and “Zhuangyuanhuang” planted in Altay prefecture were chosen as materials, and the processing characteristics and antioxidant quality of sea buckthorn fruits harvested from August to December were analyzed.The aim was to provide a theoretical basis for the precise processing and utilization of sea buckthorn fruits harvested at different times.The results indicated that the varieties of sea buckthorn had significant differences.“Zhuangyuanhuang” has more antioxidant substances and stronger antioxidant capacity, making it more suitable for functional food processing and component extraction.“Shenqiuhong” has higher levels of moisture content, 100-grain weight, and pulp yield, making it suitable for processing pulp and beverages.There are significant differences in the fruit quality of the same variety at different harvest times.With the delay of harvest time, the levels of the 100-seed weight, pulp yield, moisture, elasticity, fat, and other processing characteristics of the samples initially increased and then declined.Meanwhile, polyphenols, flavonoids, and antioxidant capacity showed a sustained decrease, with variations depending on the specific variety.The findings provide scientific guidance for selecting optimal varieties and harvest timing in the production of “Shenqiuhong” and “Zhuangyuanhuang” sea buckthorn products.
  • Flavor characterization of macadamia nut oil and development of its drip coffee product
    LIU Zheng, XU Siyi, WANG Chao, NIMA Azarakhsh, DUAN Hanying
    Food and Fermentation Industries. 2026, 52(19): 359-366. https://doi.org/10.13995/j.cnki.11-1802/ts.045078
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    Macadamia nut oil is rich in monounsaturated fatty acids and bioactive compounds, and its characteristic flavor components are closely related to the roasting process.In this study, macadamia nuts subjected to an optimized condition (120-160 ℃ for 15-25 min) were cold-pressed to obtain oil.The flavor compounds of the oil were analyzed using gas chromatography-ion mobility spectrometry through two-dimensional topographic plots, difference spectra, fingerprint, and principal component analysis, and a portable drip coffee product was developed.The results showed that macadamia nut oil roasted at 134 ℃ for 20 min (optimized via response surface methodology) achieved the highest sensory score(89 points)and exhibited a significant increase in the type and concentration of volatile compounds.The oil exhibited a dominant caramel-nutty aroma characterized by 1,4-butanolide and 2,5-dimethylpyrazine.In contrast, the volatile components in unroasted macadamia nut oil mainly consisted of grassy (hexanal), fruity (ethyl acetate), and acidic (acetic acid) notes.The drip coffee product, optimized by adjusting the oil addition (10%) and coffee grinding fineness (25 mesh), underwent accelerated oxidation testing at 60 ℃.Using a first-order kinetic model based on acid value and peroxide value (R2≥0.92), the shelf life of this product at ambient temperature (30 ℃) was predicted to be 91 days.This study provides insights and a theoretical basis for the high-value utilization of macadamia nut oil and the development of nut-infused coffee products.
  • Mechanism of warmed-over flavor formation in reheated prepared chicken soup revealed by combined gas chromatography-olfactometry-mass spectrometry and nonvolatile component analysis
    LI Yifang, WANG Han, LI Yi, LI Jiayi, LIU Yi, DAI Ruitong, LI Xingmin, DENG Jiaolong, LIU Yana
    Food and Fermentation Industries. 2026, 52(19): 367-377. https://doi.org/10.13995/j.cnki.11-1802/ts.045414
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    Chicken soup is a popular food valued for its nutritional benefits and characteristic flavor, yet it is prone to developing warmed-over flavor (WOF) during storage and reheating, leading to undesirable sensory deterioration.In this study, gas chromatography-olfactometry-mass spectrometry was combined with oxidation indicators and nonvolatile flavor precursor analyses to elucidate the driving mechanisms of flavor degradation during reheating.The degrees of lipid and protein oxidation were evaluated by measuring thiobarbituric acid reactive substances (TBARS), protein carbonyls, and total sulfhydryls, while free amino acids, fatty acids, volatile organic compounds, and sensory evaluation were quantified to assess their contributions to WOF formation.Seventeen key odor-active compounds with odor activity values (OAVs) greater than 1 were identified, including hexanal, 2-pentylfuran, 2,4-decadienal, and dimethyl disulfide, which were associated with the typical “metallic” “sulfury” and “green” notes of WOF.Multivariate correlation analysis revealed that WOF generation was closely related to the depletion of unsaturated fatty acids (C18∶1, C18∶2, C18∶3) and the accumulation of TBARS and protein carbonyls, suggesting that both lipid and protein oxidation were major formation pathways.In addition, reheating increased the levels of bitterness-related amino acids such as isoleucine, phenylalanine, and leucine, indicating that degradation-derived nonvolatile precursors further exacerbated flavor deterioration.Overall, the results demonstrated that the synergistic oxidation of lipids and proteins was the primary driver of WOF development in reheated chicken soup, providing a scientific basis and theoretical support for flavor quality control in industrial chicken soup production.
  • Effects of drying methods on quality, gas chromatography-ion mobility spectrometry based flavor, and antioxidant activity of foxtail millet flakes
    WANG Ziyi, XING Shihao, BO Chunyue, HOU Donghui, WANG Yi, YUE Zhongxiao, LI Jing, YANG Chengyuan, FENG Naihong
    Food and Fermentation Industries. 2026, 52(19): 378-386. https://doi.org/10.13995/j.cnki.11-1802/ts.045008
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    To investigate the effects of different drying methods on the quality of millet flakes, this study used Jinfen 123 millet as the raw material and applied hot air drying, microwave drying, and vacuum freeze drying to process the millet flakes.The color, microstructure, gelatinization characteristics, nutrient content, volatile flavor compounds, and antioxidant activity of the dried millet flakes were measured.The results showed that vacuum freeze drying millet flakes had the highest brightness, with an intact microstructure and good dispersibility, while hot air drying and microwave drying millet flakes exhibited varying degrees of adhesion and fragmentation.In the comparison of gelatinization characteristics, vacuum freeze drying millet flakes had a lower gelatinization temperature and a smaller retrogradation value.Regarding nutritional composition, the vacuum freeze drying millet flakes had the highest total dietary fiber content, reaching 5.84%, while the hot air drying samples contained higher levels of protein and starch.In the comparison of antioxidant activity, at a mass concentration of 2.5 mg/mL, the DPPH radical, ABTS cationic radical, and hydroxyl radical scavenging rates of vacuum freeze drying millet flakes reached 81.95%, 71.83%, and 78.98%, respectively, indicating the best antioxidant activity.However, vacuum freeze drying involves high equipment costs and energy consumption.hot air drying, with its low investment cost, is suitable for large-scale production but suffers from nutrient loss and a coarse microstructure.microwave drying is highly efficient but prone to localized overheating, leading to scorching.The analysis of volatile components in millet flakes using gas chromatography-ion mobility spectrometry revealed that the three drying methods produce distinctly different flavor profiles.In conclusion, vacuum freeze drying millet flakes exhibited the highest quality, while hot air drying is more suitable when considering cost and large-scale production.
  • Sensory evaluation and physicochemical component analysis of stem-leaf tea of Polygonatum kingianum with different fixation processes
    SHI Yaling, DUAN Jingling, XIAO Hailun, DU Jianjing, DONG Jiahong, ZHANG Lei, JI Pengzhang
    Food and Fermentation Industries. 2026, 52(19): 387-396. https://doi.org/10.13995/j.cnki.11-1802/ts.045334
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    Polygonatum kingianum is a medicinal and edible herb, and its current resource utilization primarily focuses on rhizomes.The substantial biomass of its stems and leaves is often discarded, leading to resource waste.In this study, sensory evaluation, electronic tongue analysis, and physicochemical component detection were employed.Combined with correlation analysis and principal component analysis (PCA) for comprehensive assessment, the effects of different fixation processes (steaming-fixation, baking-fixation, and pan-frying fixation) on the quality of Polygonatum kingianum stem-leaf tea were systematically investigated.The results indicated that fixation processes exerted a significant influence on the sensory quality and physicochemical components of Polygonatum kingianum stem-leaf tea.Steam-fixation produced tea with a golden - yellow color, no numbing sensation, and a mellow, sweet aftertaste, receiving the highest sensory evaluation score.It also exhibited the highest contents of water extract (48.26%), caffeine (36.61 mg/g), polysaccharides (47.35 mg/g), reducing sugars (31.05 mg/g), flavonoids (6.71 mg/g), and saponins (9.80 mg/g).Bake- fixation resulted in the highest levels of total amino acids, tea polyphenols and total phenols.Pan - fixation tea yielded relatively lower values across all components.The comprehensive evaluation scores ranked the methods as follows steam-fixation > bake-fixation > pan-fixation.In conclusion, steam-fixation is the most suitable processing method for Polygonatum kingianum stem-leaf tea, yielding the highest active ingredient content and optimal tea characteristics.This study provides a scientific basis for the processing and resource development of Polygonatum kingianum stem-leaf tea.
  • Effects of oxygen-free low-temperature pressing on volatile compounds and nutritional quality of apricot juice analyzed by gas chromatography-ion mobility spectrometry and multivariate analysis
    HUANG Donglan, BAI Yujia, FENG Zuoshan, LUO Xin, XIE Deen, ZHAO Xinmei
    Food and Fermentation Industries. 2026, 52(19): 397-408. https://doi.org/10.13995/j.cnki.11-1802/ts.045388
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    This study aimed to investigate the effects of different processing methods on the volatile flavor compounds and nutritional quality of apricot juice, thereby providing a theoretical basis for process optimization.The volatile components were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS), electronic nose, and sensory evaluation.Key aroma compounds were identified by partial least squares-discriminant analysis (PLS-DA) and relative odor activity value (ROAV).Comprehensive nutritional quality was assessed by measuring physicochemical parameters, bioactive compounds, and antioxidant capacity.Both CO2-assisted and N2-assisted low-pressure juicing (CA-LPJ and NA-LPJ) significantly better preserved key flavor compounds, such as esters (e.g., ethyl acetate-D) and alcohols (e.g., 3-methylbutan-1-ol-M), which impart fresh fruitiness and sweetness.Concurrently, they substantially reduced the formation of aldehydes (e.g., (E)-2-hexenal-D), thereby diminishing undesirable grassy and pungent odors.PLS-DA and ROAV analyses identified seven key aroma markers:3-methylbutanal-D, n-hexanol, (E)-2-hexenal-M, propionaldehyde, 3-methylbutan-1-ol-D, 2-methyl-3-methylthiofuran, and butyl acetate-M.Physicochemical and nutritional analyses confirmed that CA-LPJ and NA-LPJ achieved overall superior quality compared to the control (CK), low-temperature pressed juice (LPJ), and enzymatically hydrolyzed juice (EJ).Specifically, relative to LPJ, CA-LPJ and NA-LPJ increased the contents of total phenolics by 19.69% and 22.28%, total flavonoids by 109.88% and 106.17%, ascorbic acid by 9.05% and 15.58%, and carotenoids by 16.90% and 26.48%, respectively, while also better preserving color and antioxidant properties.The CA-LPJ and NA-LPJ methods significantly enhanced apricot juice quality by slowing oxidation rates under oxygen-free and low-temperature conditions.They effectively reduced aldehyde formation and improved the retention of aromatic esters and alcohols, while outperforming CK, LPJ, and EJ in color, bioactive compound preservation, and antioxidant capacity.This study provides a theoretical foundation for optimizing apricot juice processing.
  • Advances in characterizing microbial communities and identifying core microbes in Chinese Baijiu producing regions
    LI Chenghao, GAO Jiangjing, CHEN Shan, TANG Youhong, LI Anjun
    Food and Fermentation Industries. 2026, 52(19): 409-418. https://doi.org/10.13995/j.cnki.11-1802/ts.044756
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    Chinese Baijiu, a representative of traditional solid-state fermented beverages, derives its distinctive flavor quality from the metabolic activities of complex microbial consortia within the brewing environment.Variations in geographical climate, raw materials, and production techniques across different regions collectively shape unique microbial community structures with regional characteristics.Recent advances in high-throughput sequencing and multi-omics technologies have shifted the research focus from mere compositional profiling of microbial species to in-depth exploration of their functional roles and interaction mechanisms.This review systematically synthesizes the microbial community features and their underlying formation mechanisms in typical production areas of Jiangxiang, Nongxiang, and Qingxiang Baijiu.Furthermore, it evaluates key methodologies applied in identifying core microbiota, including culturomics, integrated multi-omics approaches, machine learning, and ecological network analysis.By offering a comprehensive perspective on microbial community functions, this summary aims to provide a theoretical foundation for the exploitation of microbial resources and the precise regulation of Baijiu quality in brewing processes
  • Advancements in the application of micro-oxygenation equipment in winemaking:A review
    CAO Xiaoyu, HAN Tianyang, LYU Le, LI Ruyi
    Food and Fermentation Industries. 2026, 52(19): 419-427. https://doi.org/10.13995/j.cnki.11-1802/ts.045521
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    Oxygen plays a critical regulatory role in winemaking.Appropriate exposure can improve wine color, aroma, and palate by promoting phenolic polymerization and flavor transformation, whereas excessive oxygenation may lead to quality deterioration.Natural microoxygenation equipment (such as oak barrels, clay pots, Flexcube, and glass bottles) provides a microoxygen environment through the gradual permeation of external oxygen into the vessel.The oxygen transfer rate-and consequently the oxidation effect-varies depending on the material and manufacturing techniques of the containers.In contrast, artificial microoxygenation equipment creates a controlled microoxygen environment by precise oxygen dosing, which can simulate barrelaging effects, though the technology still has limitations.While both oxygenation approaches are widely adopted in the industry, current research tends to focus on localized effects of specific containers or techniques, lacking a systematic synthesis of oxygen supply mechanisms and process compatibility.This review examines natural and artificial microoxygenation equipment from three perspectives:oxygen permeation mechanisms, differences in oxygen transfer rates, and their impact on wine quality, aiming to provide winemakers with references for selecting containers/technologies and optimizing production processes.
  • Research progress on bioactive peptides from aquatic by-products prepared by microbial fermentation
    YU Tao, LI Jing, YU Xin, LYU Xinran
    Food and Fermentation Industries. 2026, 52(19): 428-438. https://doi.org/10.13995/j.cnki.11-1802/ts.045322
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    Aquatic processing by-products are rich in proteins and other nutritional components, and their efficient utilization is of great significance for resource sustainability and the development of the marine economy.Microbial fermentation technology, as a green and efficient bio-transformation strategy, can degrade proteins in these by-products into small-molecule peptides with various biological activities.This study comprehensively reviews the research progress in preparing bioactive peptides from aquatic by-products using microbial fermentation.It elaborately details the diversity of microbial strains used in fermenting aquatic by-products;analyzes the separation, purification, and identification technologies of bioactive peptides in combination with artificial intelligence;and focuses on the various biological activities and action mechanisms of the derived bioactive peptides.This study aims to provide a theoretical basis for the high-value development of aquatic by-products and the industrial application of bioactive peptides.
  • Research progress on novel porous materials and metal compounds for controlling mycotoxin contamination in edible oils
    DENG Chengfang, GUO Ting, ZHOU Hongyuan, ZHOU Ying, ZHANG Yuhao, MA Liang
    Food and Fermentation Industries. 2026, 52(19): 439-450. https://doi.org/10.13995/j.cnki.11-1802/ts.045100
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    Mycotoxin contamination is one of the most critical risk factors affecting the safety of edible oils.Traditional control technologies exhibit significant limitations in targeted control, prevention efficiency, and control stability.Recent reports indicate that modulating pore structure and surface functionalization of materials can enhance the targeted adsorption capacity for mycotoxins.Furthermore, coupling with photo-responsive materials can improve photocatalytic activity and the stability of catalytic degradation, thereby enhancing mycotoxin control efficacy.This review focuses on research conducted over the past five years in the field of edible oil safety concerning the control of mycotoxin contamination using novel porous materials and metal compounds, particularly those designed for adsorption-enrichment and high-efficiency catalysis.It discusses the advantages, limitations, and future development trends of these two types of novel materials in the prevention and control of mycotoxins in edible oils.The aim is to provide theoretical support and novel insights for the effective control of mycotoxin contamination in edible oil production and the assurance of high-quality edible oils.
  • Application and research progress of tea polyphenols in Pickering emulsions
    JU Jingjing, HU Feiyang, YANG Lezhi, LIU Xiulin, BAI Ruihua, HUANG Yi
    Food and Fermentation Industries. 2026, 52(19): 451-460. https://doi.org/10.13995/j.cnki.11-1802/ts.045122
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    Tea polyphenols, as naturally occurring polyphenolic compounds abundant in tea leaves, possess unique advantages in stabilising Pickering emulsions due to their excellent physicochemical properties and biological activity.This paper systematically reviews the fundamental composition, structural characteristics, and functional activities of tea polyphenols.It focuses on elucidating their mechanisms of action in enhancing Pickering emulsion stability-either as monomers or through complexes with proteins and polysaccharides-via electrostatic repulsion, steric hindrance, and interfacial film reinforcement.Concurrently, they confer antioxidant, antibacterial, and anti-inflammatory properties to the system.Furthermore, the review explores their potential in food preservation, functional ingredient loading, and other functional applications.This review comprehensively maps the research progress of tea polyphenols in Pickering emulsions, providing theoretical support for developing natural food emulsification systems.It holds significant guiding importance for advancing the industrial application of tea polyphenol-based Pickering emulsions across food and interdisciplinary sectors.
  • Research progress on anthocyanin intelligent pH composite film based on different film-forming substrates
    ZHAO Yamin, FAN Rongliang, CHAI Yan, SUN Tao, SHI Wenhui, QI Yanjiao, YANG Xiaojun, XIAN Liang, ZHANG Hong, CHEN Lihua
    Food and Fermentation Industries. 2026, 52(19): 461-472. https://doi.org/10.13995/j.cnki.11-1802/ts.044970
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    As consumers’ demands for food safety and freshness continue to increase, the need for real-time monitoring of food quality is growing.Conventional food packaging can only extend the shelf life of food and convey product information to consumers, but cannot indicate quality changes in food.Therefore, the development of intelligent packaging materials capable of monitoring food conditions has become essential.This review summarizes intelligent composite films using anthocyanins as pH-sensitive indicators and various film-forming materials as matrices, and discusses their applications in freshness detection of meat, fruits and vegetables, dairy products, etc.Additionally, the sources and properties of anthocyanins, as well as the fundamental aspects of film-forming substrates, are elaborated, offering insights for the further development of anthocyanin-based intelligent pH-responsive composite films using different matrix materials.
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Basic Information
Governing Body: China Light Industry Council
Organizers: China National Research Institute of Food and Fermentation Industries
China Information Center of Food and Fermentation Industries
Editor-in-chief: Yao Su
Editor-in-charge: Yao Yongjie, Li Ye, Chen Yawei, Wang Xintian, Sun Guoxiao
Editor: Zheng Yue , Song Wenjie, Gao Chunyu, Zhao Su, Liu Zihan, Zhang Xue
English Editor: Chen Yawei Sun Guoxiao
Issuer: Liu Fang
Frequency of Publication: semimonthly
Place of Publication: Beijing
ISSN 0253-990X
CN 11-1802/TS
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