By selecting eight kinds of wheat granule flour produced by large domestic wheat flour processing enterprises and widely sold at present, and selecting a common wheat flour for comparison, the particle size, basic physical and chemical characteristics, gelatinization characteristics, dough fermentation characteristics, and the quality of steamed bread were studied. Results showed that compared with common wheat flour, the particle size of granular flour was larger, the ash content was lower, and the damaged starch content was lower. In addition, the granular powder had good fermentation characteristics, and the steamed bread made had a large specific volume, small hardness, and is relatively soft and non-sticky. To sum up, compared with ordinary wheat flour, the processing quality of steamed bread with granular wheat flour was better. Therefore, when making flour from wheat flour for steamed bread, the milling process can be appropriately changed, the milling intensity can be controlled, the grinding times can be reduced, the damaged starch content can be reduced, and the use value of wheat flour can be improved. The granular powder can be applied to the development of new steamed bread flour.

Cooking wine is one of the indispensable seasonings in cooking, which is often used to remove unfavorite smell and enhance the flavor in dish making. In this article, the development history and the research progress on deodorizing and flavoring mechanism of cooking wine are reviewed. The fishy smell substances in meat and aquatic product are mainly due to the metabolism of itself or the bacteria from environment, which will produce a variety of fishy and odorous substances such as fatty acid, trimethylamine, methanethiol, indole, and heterocyclic ammonia nitrogen-containing compounds. Besides ethanol, there are rich flavor substances such as alcohols, amino acids, organic acids, esters in the cooking wine, and ethers, ketones, alkenes from the spice. Those flavor substants can mask or react with fishy smell substances to generate aromatic substances in the cooking process. Meanwhile, in the cooking process, the flavor substances can involve in esterification reaction, Maillard reaction to form aromatic or delicate flavor components which fuse with the flavor of the raw material, thereby improving the flavor of dishes.

As an efficient non-thermal sterilization technology, irradiation sterilization can not only effectively kill the majority of harmful microorganisms in food, but also maintain the original quality of food to the greatest extent, and ensure food safety. Irradiation sterilization is a potential technology for prolonging the shelf life of food and ensuring food quality. Therefore, we introduce the principle and characteristics of irradiation sterilization, overviews the influence and control measures of irradiation sterilization on food quality and nutrients, and put forward the problems and measures in the application of irradiation sterilization in food industry.

In this study, a rat model of gastric motility disorders was used to study the ameliorating effects of five medicinal and edible homologous plants, including chicory, tangerine peel, chicken gizzards, hawthorn, and Phyllanthus emblica. The gastric emptying rate, gastric acid, protease, gastric juice, serum ghrelin, gastrin, tyrosinase receptor gene (c-kit) and stem cell factor were measured, and the antral tissue sections were observed. Chicory, hawthorn, and P. emblica significantly increased the gastric emptying rate (P<0.05). Chicory and tangerine peel significantly decreased the activity and excretion rate of gastric free acid (P<0.05). Hawthorn significantly increased the activity and excretion of pepsin (P<0.05). Chicken gizzards significantly increased the pepsin excretion rate and gastric fluid volume (P<0.05). In addition, chicory and hawthorn significantly increased the content of serum ghrelin (P<0.05), and P. emblica significantly increased the content of serum gastrin (P<0.05). Chicory can repair the gastric fundic gland layer and significantly up-regulate the transcription level of c-kit. In conclusion, chicory, hawthorn, and P. emblica could promote gastric motility and have the potential to be developed into pro-digestive foods.

In recent years, consumers are paying more and more attention to health, and the demand for health care products is also increasing. Health wine, as a kind of health care product, is more and more favored by consumers, but at the same time, most consumers lack accurate understanding of the efficacy of some health wine. In order to meet the needs of consumers, increase consumers′ awareness of health wine, guide their healthy and reasonable consumption, and promote the high-quality development of health wine. This study took Zhuifenbazhen wine as the object, studied the trace components in Zhuifengbazhen wine, and analyzed its efficacy, so as to provide a scientific basis for the function of Zhuifengbazhen wine and increase consumers′ understanding of health wine, guiding their scientific and reasonable consumption.

To improve the fishy smell of tilapia, spent coffee grounds were used as raw materials to study the deodorization effects of powdered spent coffee grounds on the tilapia body surface and spent coffee grounds extract on refrigerated tilapia meat. GC-MS analysis of tilapia skin and powdered spent coffee grounds showed that the treatment with powdered spent coffee grounds reduced the intensity of fishy odor on the body surface of tilapia, and the content of 12 odorous active components related to fishy smell in the body surface decreased by 74.09% after treatment. However, the compounds related to the fishy smell in powdered spent coffee grounds increased. Combined with scanning electron microscope (SEM) observation, it was considered that the powdered spent coffee grounds could deodorize the body surface by means of adsorption. Combined with sensory evaluation and GC-MS analysis of the effect of spent coffee grounds extract on the flavor of refrigerated tilapia, it was found that the accumulation rate of fishy flavor compounds in the spent coffee grounds extract group was effectively controlled, and the overall flavor was better than that in the control group. HPLC analysis showed that there was abundant chlorogenic acid in spent coffee grounds extract, and according to the decreased lipoxygenase activity and the slow growth of thiobarbituric acid value in the spent coffee grounds extract treatment group, it could be considered that the flavor improvement of refrigerated fish by spent coffee grounds extract mainly caused by inhibiting the activity of lipoxygenase and delaying the oxidation of fish fat. This study can provide a scientific basis for the fishy smell removal of freshwater fish.

As a traditional medicinal and food homologous plant, Bletilla striata has the effects of promoting muscle and hemostasis, and a long history of application. Studies have shown that Bletilla striata polysaccharide is its main functional active component, which has the functions of antioxidant, anti-inflammatory, hemostasis, immune regulation, gastrointestinal mucosal protection, etc. These biological activities are closely related to the chemical structure of Bletilla striata polysaccharide. The chemical structure of Bletilla striata polysaccharide is the basis of its biological activity, which is affected by many factors, such as monosaccharide composition, molecular weight, glycosidic bond connection mode, spatial conformation, and extraction, separation, and purification methods of Bletilla striata polysaccharide, etc., which could cause differences in polysaccharide structure. In this paper, the research progress of extraction, purification, structural characteristics, and biological activity of Bletilla striata polysaccharide was reviewed, and the structure-activity relationship between the structure and biological activity of Bletilla striata polysaccharide was clarified to further promote the application of Bletilla striata polysaccharide in functional food and biomedicine.

This study aimed to understand the dynamic changes of the physicochemical properties and active components of Citrus reticulata ‘chachi’ fruits in different growth stages, taking Citrus reticulata ‘chachi’ in different growth periods (2021.7.20—2021.12.20) as the object. The contents of main flavonoids, organic acids, and soluble sugars in fruit peel, fruit residue, and fruit juice were analyzed by HPLC. Results showed that from July to December, the weight of single fruit, pH value, peel rate, sugar-acid ratio, and soluble solids of Citrus reticulata ‘chachi’ increased gradually, and titratable acid content was significantly reduced. The content of citric acid decreased significantly from 46.54 mg/mL to 9.84 mg/mL. The content of sucrose increased by 97.15 mg/mL. The total phenolic and the total flavonoid content of Citrus reticulata ‘chachi’ fruit was in the order of peel > pomace > juice. The content of total phenols in the peel decreased from 0.33 mg GAE/g DW to 0.14 mg GAE/g DW. The contents of hesperidin, tangeretin, sinensetin, and nobiletin were significantly decreased. The DPPH free radical scavenging capacity and ABTS cationic radical scavenging capacity of peel showed a downward trend and the differences were significant, the decline rates were 31.13% and 49.27%, respectively. This change rule lay a foundation for comprehensive processing and utilization of Citrus reticulata ‘chachi’ fruit and had reference value for quality control of Citrus reticulata ‘chachi’.

The differences and correlations of phenolic compounds and antioxidant capacity in Cabernet Sauvignon wines from Hebei region with different oak chips treatment were analyzed. The results showed that with the treatment of oak chips, the physical and chemical indicators of wine changed significantly, the color intensity, color hue, and the content of phenols increased. During the aging, the total anthocyanin content in all samples showed a downward trend, and it was more significant at 90 d. ABTS cation radical and hydroxyl radical scavenging activity in wine treated with oak chips were enhanced. Wine aged with French heavy baked oak chips showed the strong hydroxyl radical scavenging activity at 60 d and 90 d, which was 44.0% and 44.6%. DPPH and hydroxyl radical scavenging capacity had significant positively correlation, total phenols, flavonoids, and tannins contributed more to the antioxidant capacity. Based on comprehensive evaluation results, the wine treated with American heavy baked oak chips got the highest score in our study, indicating that it had the best comprehensive quality.

Ergothioneine (EGT) is one of the most representative bioactive ingredients in edible fungi. In addition to being abundant in the fruiting bodies of edible fungi, it can also be synthesized by a variety of microorganisms, including actinomycetes, fungi, certain yeasts, and archaea through various pathways. EGT has a variety of physiological activities such as antioxidant, anti-inflammatory, and immune-enhancing effects. In the food industry, EGT also shows a good color-protecting effect and food preservation function due to its free radical scavenging ability and anti-lipid peroxidation ability. In this paper, the sources, biological activities, and applications of EGT in the food industry were reviewed to provide references for further research and application of EGT in the future.

In recent years, aqueous enzymatic extraction of vegetable oil has gradually become a research hotpot as a method of efficient, environmentally friendly and safe. The research progress of enzyme selection in the aqueous enzymatic extraction of oil is reviewed. In addition, aqueous enzymatic extraction combined with assistance technologies is summarized. Meanwhile, the effect of aqueous enzymatic extraction on the quality of vegetable oil is analyzed, the problems of aqueous enzymatic extraction oil and development prospect is also summarized as well.

Kiwifruit infection diseases caused by fungi contributing to significant industry losses. In order to explore the diversity of fungal communities in mainly cultivated of ‘Guichang’ and ‘Hongyang’ kiwifruits in Guizhou Province during low-temperature storage, the composition of kiwifruit fungal communities in different producing areas was compared by high-throughput sequencing technology, and the post-harvest infection diseases were analyzed in combination with the rainfall during flowering, young fruit and harvest periods. The results showed that Ascomycota was the dominant phylum, Botrytis, Fusarium, and Diaporthe were the main dominant genera. Principal component analysis results showed that ‘Guichang’ and ‘Hongyang’ cultivated in Guizhou Province had similar fungal community structures and diversity. Combined with local meteorological conditions, it should be presumed that the diversity of kiwifruit fungi in Guizhou Province is related to rainfall. Rainfall is inversely proportional to the diversity of kiwifruit fungi fruit, and is proportional to the relative abundance of decayed kiwifruit pathogenic fungi for storage. Heavy rainfall could increase the probability of kiwifruit infection. The findings of this study could provide theoretical support for kiwifruit infection control, postharvest storage, and other related fields in Guizhou Province.

To investigate the effects of stevia extract on lipid metabolism, oxidative stress and intestinal microecology. We chose healthy Kunming mice, built models of lipid metabolic disorders, and examined changes in blood lipids, oxidative stress, and intestinal flora. Stevia extract significantly reduced serum lipids indices (triglycerides, cholesterol, low-density lipoprotein, and free fatty acids), considerably increased serum levels of antioxidant enzymes (superoxide dismutase and glutathione peroxidase), and decreased aldehyde content. Histopathological observation showed that stevia extract significantly reduced liver and colon tissue damage, such as data from high-throughput sequencing showed the stevia extract lowered the number of Firmicutes and raised the number of Bacteroidetes in the intestine. Stevia extract has prebiotic effect and can control lipid metabolism from anomalies, oxidative stress from out-of-balance, and liver fatty deposition.

Sulforaphane is an isothiocyanate compound, also known as sulforaphane, which is produced by hydrolysis of glucosinolates under the action of endogenous myrosinase, and widely exists in cruciferous vegetables. Sulforaphane has been gradually proved to have many beneficial effects on human body, which has attracted wide attention of scholars at home and abroad. Sulforaphane has been proved to have antibacterial function, and it can inhibit the growth of bacteria by influencing the synthesis of nucleic acid and protein. Sulforaphane also participates in the corresponding NF-κB signaling pathway to reduce or inhibit inflammation. Sulforaphane is a natural active substance, it has the best anticancer effect and the strongest efficacy among vegetables. It has a good inhibitory effect on skin cancer, liver cancer, and colon cancer. In this paper, the antibacterial, antioxidant, anti-inflammatory, anti-inflammation, and anti-cancer functions, and mechanisms of sulforaphane are reviewed, and its research prospects is discussed, so as to provide reference for the application and scientific research of sulforaphane.

Acne is an inflammatory skin condition of the sebaceous units of the hair follicles, with a prevalence of up to 85% in adolescents, which is associated with the colonization of Cutibacterium acnes. To obtain microorganisms that can efficiently antagonize C. acnes and enrich the resource base of C. acnes antagonists. Agar diffusion method was used to screen the strains with strong antibacterial activity against C. acnes from sauerkraut. The strain was identified by colony morphology, biochemical identification, and 16S rDNA gene sequence comparison. The antibacterial activity of the antagonistic bacteria was enhanced by optimizing the culture medium and fermentation conditions. In vitro safety evaluation methods were used to assess the safety of antagonistic bacteria. A strain HA2 was screened for its ability to efficiently antagonize C. acnes and was initially identified as Bacillus haynesii. By optimizing the fermentation conditions of strain HA2, the diameter of the fermentation supernatant inhibition circle was increased from 38 mm to 53 mm. According to the conversion of the tetracycline potency curve, the potency increased from 20 308.6 U to 112 927.6 U, resulting in a 5.56-fold increase. After in vitro safety evaluation, strain HA2 was initially judged to be a safe strain. The Bacillus haynesii HA2 is a strain that can efficiently antagonize C. acnes and has successfully passed the in vitro safety evaluation, which is valuable for further research.

Nowadays, people have high requirements for the nutrition and health of food, and the fried dough sticks with high oil content do not conform to the concept of healthy life in China, so it is necessary to develop fried dough sticks with low oil content. In this study, three kinds of flour with different quality grades were selected, and yeast was used as a starter to explore the effects of the freezing storage process on oil content, specific volume, texture, and sensory evaluation of pre-fried and direct-fried quick-frozen dough sticks. After freezing and thawing, the hardness and chewiness of the two kinds of quick-frozen pre-made fried dough sticks increased, while the elasticity and resilience decreased, the specific volume decreased, and the sensory evaluation value decreased. Compared with pre-fried quick-frozen dough sticks, direct-fried quick-frozen dough sticks had lower oil content, larger specific volume, higher hardness, and slightly lower sensory evaluation value. Flour with high protein content and high wet gluten content was helpful to improve texture characteristics and sensory evaluation of fried dough sticks. Fried dough sticks made of flour with low ash content and high precision tended to have low oil content. Direct-fried quick-frozen dough sticks could greatly reduce the oil content of fried dough sticks. In this study, dry yeast fermentation was used to reduce the frying times, and the quick-frozen fried dough sticks with lower oil content were developed, which provided some ideas for the production of quick-frozen fried dough sticks.

To select the optimum harvest maturity for long-term storage of Ziziphus jujuba ‘Jingcang1’, this study planned to investigate the changes in postharvest quality in Z. jujuba ‘Jingcang1’ at three maturity stages (early-red maturity, half-red maturity, and red maturity stages) under cold storage [(0±1) ℃]. Results showed that there was a significant effect among the maturity stage at harvest on postharvest quality and storage quality parameters in Z. jujuba ‘Jingcang1’ during cold storage. With the extension of storage time, fruit quality and antioxidant capacity decreased. At the end of storage, the fruits in the early-red maturity stage showed the highest fruit firmness, ascorbic acid, polyphenol, soluble protein, the scavenging rates of DPPH free radicals and ABTS cationic radicals, as well as the lowest shrinkage ratio, L^*, a^*, b^*, total soluble solids, titratable acid, soluble sugar, solid-acid ratio, and flavonoids, while the fruits in the half-red maturity stage displayed the lowest weight loss. In addition, the fruits in the red maturity stages softened and achieved alcoholization, and their commerciality decreased on the 14^th day, while fruits in the early-red maturity could keep good storage and commerciality. In summary, selecting Z. jujuba ‘Jingcang1’ in early-red maturity for long-term storage and sale can maintain a good appearance and nutritional quality.

Angiotensin I-converting enzyme (ACE) plays an important role in the regulation of blood pressure. Screening peptides with ACE inhibitory activity from food source proteins has become a research hotspot. Spirulina is the earliest algae to be eaten with the highest protein content in food. In this study, ACE inhibitory peptides were prepared by hydrolyzed Spirulina protein with alkaline protease, neutral protease, trypsin, and pepsin. Alkaline protease was selected as the best protease according to hydrolysis degree, DPPH scavenging activity, and ACE inhibitory activity. Two new ACE inhibitory peptides were found from the hydrolyzed fractions using peptidomics, and computational simulation: His-Ile-Ile-Ala-Arg-Pro-His (HIIARPH, IC₅₀=461.5 μmol/L) and Leu-Arg-Leu-Lys-Glu (LRLKE, IC₅₀=155.8 μmol/L). The enzyme kinetics of two new peptides are shown as non-competitive inhibition mode. The results of molecular docking showed that HIIARPH and LRLKE could form hydrogen bonds with S₁ and S₂ pockets of ACE to play an inhibitory role. Moreover, LRLKE could bind with S₃ pockets and Zn²⁺, which contributed to its better inhibitory activity. Stability study showed that LRLKE had good thermal stability and maintains high activity under acidic or mildly alkaline conditions. Cytotoxic study showed that HIIARPH and LRLKE had no significant influence on HUVEC cells viability under the 1 mmol/L concentration. In summary, this study provides a method for rapid screening of ACE inhibitory peptides and provides theoretical reference for the development of Spirulina-derived antihypertensive peptides.

D-tagatose is a rare natural food sweetener with special health care functions. Currently, the isomerization pathway for D-tagatose production using D-galactose as substrate is limited by the basic thermodynamic equilibrium, which often leads to low substrate conversion rate. However, D-tagatose biosynthesis based on redox pathway can avoid unnecessary reverse reactions by thermodynamically coupling cofactors and has a higher theoretical conversion rate. While, the existing aldose reductase, the key enzyme of the redox pathway, has a wide substrate spectrum and is not specific for substrate D-galactose, which is the bottleneck that restricts the development of this bioprocess. In this study, the xylose reductase from Scheffersomyces stipitis CBS 6054 (SsXR) was used as the template, and 11 homologous sequences were screened from National Center for Biotechnology Information (NCBI) based on amino acid homology analysis, and homology modeling and molecular docking were performed. Based on the binding free energy and the distance of action sites between D-galactose and protein molecule, the depth and matched-degree of substrate in protein pockets, the XR from Spathaspora gorwiae (SgXR) with highest substrate specificity was selected. SsXR and SgXR were expressed in Escherichia coli BL21 (DE3), and the enzymatic properties of the two purified enzymes were studied. The substrate specificity of SgXR for D-galactose was 4-times that of SsXR. The K_m value and k_cat of SgXR for D-galactose were 1/4 and 1.11 times that of SsXR, respectively. Furthermore, by introducing galactitol dehydrogenase RlGDH from Rhizobium legumenosarum, the recombinant strain containing SgXR produced 5.47 g/L D-tagatose from 10 g/L D-galactose within 48 h, which was 1.23 times higher than that of SsXR. The D-tagatose yield from D-galactose was 54.7%, which was higher than most reports based on isomerization pathways. These results laid a foundation for the development of efficient D-tagatose biosynthesis process based on redox pathway.

To investigate the effect of sodium lauryl sulfate (SLS) stress on the efficacy of probiotics in vitro. Probiotics with high antioxidant activity were screened by comparing the scavenging ability of hydroxyl radicals, and the enzyme activity of superoxide dismutase. The screened Lactobacillus mucosae was cultured under stress of 1 mmol/L SLS, and metabolomic analysis of the differential metabolites was performed to determine the potential efficacy. Furthermore, the cytotoxicity and toxicology were validated by in vitro assay. In the results, a total of 192 differential metabolites were identified by metabolomic analysis, and anti-oxidative stress-related products, including pantothenic acid and methyl psoralen flavonoids, were found to be significantly elevated in L. mucosae XWL after SLS exposure (P＜0.001). The cytotoxicity of SLS-stressed L. mucosae XWL lysate (LM+) was also confirmed to be superior to that of the unstressed sample (LM), and the scavenging of SLS-induced reactive oxygen species (ROS) was significantly enhanced on HaCaT cells. The HET-CAM and Ames assays demonstrated that both lysates were non-irritating and mutagenic below 40% volume fraction. In conclusion, L. mucosae XWL secretes more probiotic substances in response to the stressful environment under SLS stress, thus enhancing the targeted protection against SLS-induced HaCaT cell damage, and this study provides ideas for the enhancement of probiotic efficacy.