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学者姓名：方婷
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Abstract ：
In industrial production, the baked seaweed snack (BSS) is prepared by baking dehydrated Porphyra yezoensis. This study revealed that total aerobic bacteria (TAB) counts in raw dehydrated P. yezoensis ranged from 2.36 to 7.15 log CFU/g. Remarkably, these microbial populations were found to survive conventional processing protocols, including high-temperature baking (180-220 degrees C for 11-38 s) or two-stage thermal treatments involving disinfection at 110-160 degrees C for 5-15 min followed by final baking at 200 degrees C. To address this challenge, steambaking (STB) pretreatment was applied to raw dehydrated P. yezoensis using a steam oven. The results demonstrated that STB treatment at 120-150 degrees C effectively inactivated bacteria without compromising the quality of the final BSS. Microbial survival curves during STB were well-fitted by the Weibull model. Notably, 150 degrees C STB treatment for 5 min directly converted dehydrated P. yezoensis into BSS, eliminating the need for additional hightemperature baking at 200 degrees C. This study establishes STB as a promising technology for disinfecting dehydrated P. yezoensis raw materials and substantially enhancing the microbiological quality of BSS while maintaining product integrity.
Keyword ：
Baked seaweed snack Baked seaweed snack Microbial inactivation Microbial inactivation Microbial quality Microbial quality Porphyra yezoensis Porphyra yezoensis Steam-baking Steam-baking
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| GB/T 7714 | He, Jiyuan , Huang, Xiaoyan , Wei, Qi et al. Steam-baking for disinfection of dehydrated Porphyra yezoensis [J]. | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 104 . |
| MLA | He, Jiyuan et al. "Steam-baking for disinfection of dehydrated Porphyra yezoensis" . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 104 (2025) . |
| APA | He, Jiyuan , Huang, Xiaoyan , Wei, Qi , Fang, Ting . Steam-baking for disinfection of dehydrated Porphyra yezoensis . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 104 . |
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Abstract ：
采用单因素实验进行水提法与酶解法提取多糖的工艺优化，并对比研究两种方法对鲍鱼内脏粗多糖抗氧化活性的影响。结果表明，水提法的最优工艺为水提温度60℃、水提时间1 h，酶解法的最优工艺为酶解温度55℃、酶添加量2%、酶解时间2 h。抗氧化活性实验结果显示，酶解粗多糖的抗氧化活性高于水提粗多糖。
Keyword ：
多糖提取工艺 多糖提取工艺 抗氧化活性 抗氧化活性 鲍鱼内脏 鲍鱼内脏
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| GB/T 7714 | 谢峻彬 , 朱新婷 , 林伦洲 et al. 不同提取工艺对鲍鱼内脏粗多糖抗氧化活性的影响 [J]. | 现代食品 , 2025 , (01) : 67-72 . |
| MLA | 谢峻彬 et al. "不同提取工艺对鲍鱼内脏粗多糖抗氧化活性的影响" . | 现代食品 01 (2025) : 67-72 . |
| APA | 谢峻彬 , 朱新婷 , 林伦洲 , 田美玲 , 江新辉 , 江敏 et al. 不同提取工艺对鲍鱼内脏粗多糖抗氧化活性的影响 . | 现代食品 , 2025 , (01) , 67-72 . |
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Background/Objectives: Marine-derived oils rich in long-chain polyunsaturated fats have long been associated with positive effects on plasma lipid levels and anti-inflammatory responses. Abalone viscera are rich in oils that are rarely extracted and made available. Methods: Abalone viscera oil (AVO) was extracted by multistage countercurrent extraction using ethanol as a solvent, and its oil quality, fatty acid composition, and in vitro antioxidant activity were determined. Meanwhile, the anti-hyperlipidemic effect of AVO on HFD-induced hyperlipidemia mice was evaluated. Results: The abalone viscera were extracted at a solid-liquid ratio of 1:3 with an oscillation frequency of 300 rpm for 40 min, and the extraction rate was 81.18% after four-stage countercurrent extraction. The acid value, iodine value, peroxide value, vitamin E, and astaxanthin of AVO were 1.26 mg KOH/g, 140.9 g/100 g, 3.6 meq/kg, 105 mg/kg, and 533.8 mg/kg, respectively. The unsaturated fatty acids of AVO account for 56.60%, with eicosapentaenoic acid (C20:5n3) and arachidonic acid (C20:4n6) the two predominant PUFAs, and oleic acid (C18:1n9) the most dominant MUFA. The DPPH, ABTS, and OH radicals scavenging capacities of AVO increased with concentration, and the IC50 values were 6.30 mg/mL, 0.45 mg/mL, and 8.95 mg/mL, respectively. Moreover, the administration of AVO significantly alleviated HFD-induced weight gain, liver fat accumulation, lipid disorder, and oxidative stress in mice. Conclusions: Collectively, our study provides a theoretical basis for the application of AVO and the comprehensive utilization of abalone viscera, which helps increase the additional value of abalone.
Keyword ：
abalone viscera oil abalone viscera oil antioxidant antioxidant fatty acid composition fatty acid composition hypolipidemic action hypolipidemic action multistage countercurrent extraction multistage countercurrent extraction
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| GB/T 7714 | Tian, Meiling , Li, Chunjiang , Liu, Lili et al. Multistage Countercurrent Extraction of Abalone Viscera Oil and Its Hypolipidemic Action on High-Fat Diet-Induced Hyperlipidemia Mice [J]. | NUTRIENTS , 2025 , 17 (19) . |
| MLA | Tian, Meiling et al. "Multistage Countercurrent Extraction of Abalone Viscera Oil and Its Hypolipidemic Action on High-Fat Diet-Induced Hyperlipidemia Mice" . | NUTRIENTS 17 . 19 (2025) . |
| APA | Tian, Meiling , Li, Chunjiang , Liu, Lili , Xiang, Fahui , Li, Weiwei , Li, Changcheng et al. Multistage Countercurrent Extraction of Abalone Viscera Oil and Its Hypolipidemic Action on High-Fat Diet-Induced Hyperlipidemia Mice . | NUTRIENTS , 2025 , 17 (19) . |
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呼吸跃变型水果采后保鲜无法避开的一个问题是内源乙烯的生成对其后续保鲜品质和货架期的显著影响，甚至导致水果的快速衰老和腐败，芒果作为呼吸跃变型水果同样需要面对这一问题。文章采用氢键有机框架材料（HOFs,HOF-FJU-8）作为吸附平台，对保鲜水果环境中产生的内源乙烯和二氧化碳进行直接吸附处理，以实现对芒果的采后储藏保鲜。研究结果表明，在HOF-FJU-8材料的处理下，芒果在保鲜过程中的呼吸速率明显降低[0.066 mg/(kg·h),8 d]，对比对照组，其外观、失重率、硬度、可滴定酸和可溶性固形物等指标都表现出良好的效果。研究表明HOF-FJU-8对芒果的保鲜具有较好的保鲜效果，为HOFs材料在保鲜中的应用提供一定理论参考。
Keyword ：
品质保持 品质保持 氢键有机框架材料 氢键有机框架材料 芒果 芒果 采后保鲜 采后保鲜
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| GB/T 7714 | 吴少译 , 林伦洲 , 李春江 et al. 氢键有机框架材料对芒果采后保鲜效果研究 [J]. | 福建轻纺 , 2025 , 6 (04) : 27-32 . |
| MLA | 吴少译 et al. "氢键有机框架材料对芒果采后保鲜效果研究" . | 福建轻纺 6 . 04 (2025) : 27-32 . |
| APA | 吴少译 , 林伦洲 , 李春江 , 刘莉莉 , 田美玲 , 方婷 et al. 氢键有机框架材料对芒果采后保鲜效果研究 . | 福建轻纺 , 2025 , 6 (04) , 27-32 . |
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沙门氏菌是影响金枪鱼食用安全的常见食源性致病菌之一。本研究构建并比较基于静态和动态方法的热致死动力学模型。将两株沙门氏菌（CICC22956、CICC21482）制备的混合菌液接种至辐照处理的金枪鱼鱼糜中，置于5组恒定温度（52.5～62.5℃）条件下水浴加热，测定沙门氏菌的D值和z值。另设4组水浴温度在20.0～70.0℃范围内，加热速率为1.01～1.13℃/min的线性上升动态升温曲线，测定热失活曲线，并通过数值方法 计算参数沙门氏菌初始热致死时间（D0值）和z值。结果表明，恒定温度下，沙门氏菌的热失活曲线符合传统的一级动力学规律，D值介于0.11～16.67 min之间，z值为4.52℃。由数值方法估算的4组动态升温条件下的沙门氏菌的z值的平均值为5.62℃，lg(D0)的平均值为12.12。静态法和动态法测定的动力学参数（D0值和z值）被用于预测线性升温加热条件下沙门氏菌的热失活曲线，具有同等的准确度。本研究结果和所建立模型可用于金枪鱼等产品中沙门氏菌热杀菌规程的制定及相关微生物风险评估。
Keyword ：
动态法 动态法 沙门氏菌 沙门氏菌 热失活 热失活 金枪鱼 金枪鱼 静态法 静态法
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| GB/T 7714 | 赵清 , 李晓婷 , 王伶 et al. 金枪鱼中沙门氏菌热失活参数的静态法与动态法测定 [J]. | 中国食品学报 , 2025 , 25 (04) : 395-403 . |
| MLA | 赵清 et al. "金枪鱼中沙门氏菌热失活参数的静态法与动态法测定" . | 中国食品学报 25 . 04 (2025) : 395-403 . |
| APA | 赵清 , 李晓婷 , 王伶 , 刘斌雄 , 田美玲 , 方婷 et al. 金枪鱼中沙门氏菌热失活参数的静态法与动态法测定 . | 中国食品学报 , 2025 , 25 (04) , 395-403 . |
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Abstract ：
为揭示气体ClO
Keyword ：
丝裂原活化蛋白激酶通路 丝裂原活化蛋白激酶通路 乙烯生物合成 乙烯生物合成 ‘凯特’芒果 ‘凯特’芒果 果实成熟 果实成熟 气体二氧化氯 气体二氧化氯
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| GB/T 7714 | 李春江 , 张东伟 , 吴少译 et al. 气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟 [J]. | 食品科学 , 2025 , 46 (11) : 293-301 . |
| MLA | 李春江 et al. "气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟" . | 食品科学 46 . 11 (2025) : 293-301 . |
| APA | 李春江 , 张东伟 , 吴少译 , 项发晖 , 方婷 , 李长城 et al. 气体二氧化氯通过MAPK通路诱导乙烯合成促进‘凯特’芒果采后成熟 . | 食品科学 , 2025 , 46 (11) , 293-301 . |
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Background/Objectives: Abalone viscera is a discarded seafood by-product that contains a wealth of protein and is a good source of collagen peptides which have proven to have great potential in ameliorating host inflammation. The present study was conducted to evaluate the anti-inflammatory capacity of collagen peptide extracted from abalone viscera. Methods: Low, medium, and high dosages (300, 600, and 900 mg/kg/d) of abalone viscera collagen peptide (AVCP) were orally administered to DSS-induced acute colitis mice. The inflammatory mediators and oxidative stress factors were assessed using the ELISA method, and gut microbiota was widely studied by 16S rRNA sequencing technology. Results: The results showed that oral administration of AVCP led to a significant alleviation of weight loss, colon length shortening, and DAI escalation in colitis mice. AVCP could also alleviate the pathological damage of colon tissue; inhibit splenic edema and thymic atrophy; reduce the serum level of inflammatory mediators (IL-1 beta, IL-6, TNF-alpha, IL-17A, and myeloperoxidase (MPO)); and improved antioxidant capacity (the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) increased and malondialdehyde (MDA) level decreased). Moreover, AVCP restored the balance of the gut microbiota, such as Escherichia-Shigella, Bacteroides, norank_f_Muribaculaceae, Rikenellaceae_RC9_gut_group, and Parasutterella. Conclusions: Collectively, our observations elucidated the potential use of AVCP as a prebiotic for ulcerative colitis alleviation.
Keyword ：
abalone viscera abalone viscera collagen peptide collagen peptide gut microbiota gut microbiota inflammatory cytokine inflammatory cytokine oxidative stress oxidative stress ulcerative colitis ulcerative colitis
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| GB/T 7714 | Liu, Binxiong , Liu, Lili , Li, Chunjiang et al. The Alleviating Effect of Abalone Viscera Collagen Peptide in DSS-Induced Colitis Mice: Effect on Inflammatory Cytokines, Oxidative Stress, and Gut Microbiota [J]. | NUTRIENTS , 2025 , 17 (11) . |
| MLA | Liu, Binxiong et al. "The Alleviating Effect of Abalone Viscera Collagen Peptide in DSS-Induced Colitis Mice: Effect on Inflammatory Cytokines, Oxidative Stress, and Gut Microbiota" . | NUTRIENTS 17 . 11 (2025) . |
| APA | Liu, Binxiong , Liu, Lili , Li, Chunjiang , Guo, Tengming , Li, Changcheng , Tian, Meiling et al. The Alleviating Effect of Abalone Viscera Collagen Peptide in DSS-Induced Colitis Mice: Effect on Inflammatory Cytokines, Oxidative Stress, and Gut Microbiota . | NUTRIENTS , 2025 , 17 (11) . |
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This study aimed to investigate the influence of background microbiota in raw Flammulina velutipes on the growth kinetics of Listeria monocytogenes and to develop predictive mathematical models. A cocktail of four L. monocytogenes strains isolated from F. velutipes was inoculated into sterile F. velutipes to simulate noncompetitive growth conditions and into raw F. velutipes containing natural background microbiota to establish competitive growth conditions. Dynamic growth experiments were conducted under fluctuating temperatures (2-36 degrees C). A combined model incorporating primary and secondary models was directly developed using onestep kinetic analysis to describe the growth dynamics in both environments, and the identifiability of its parameters was confirmed via sensitivity analysis. The results showed that the models accurately captured the growth of L. monocytogenes and the background microbiota, as well as their interaction. The estimated minimum growth temperature and maximum population density for L. monocytogenes were 1.57 degrees C and 9.78 log CFU/g, respectively. In the competitive environment, the background microbiota significantly inhibited L. monocytogenes, reducing its maximum specific growth rate by approximately 23 % compared to the noncompetitive environment. Independent validation experiments confirmed the good predictive performance of both models, with root mean square error (RMSE) values of 0.15-0.37 log CFU/g for the non-competitive model and 0.61-0.90 log CFU/g for the competitive model. Numerical simulations under simulated refrigeration and actual ambient temperature conditions further demonstrated the models' potential applicability. The results of this study can support quantitative risk assessment for L. monocytogenes and microbiological shelf-life prediction of F. velutipes.
Keyword ：
Competitive growth Competitive growth Dynamic modeling Dynamic modeling Flammulina velutipes Flammulina velutipes Listeria monocytogenes Listeria monocytogenes One-step kinetic analysis One-step kinetic analysis
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| GB/T 7714 | He, Sijie , Liu, Xuejie , Yu, Qing et al. Dynamic modeling of competitive growth between Listeria monocytogenes and background microbiota in Flammulina velutipes [J]. | FOOD CONTROL , 2025 , 181 . |
| MLA | He, Sijie et al. "Dynamic modeling of competitive growth between Listeria monocytogenes and background microbiota in Flammulina velutipes" . | FOOD CONTROL 181 (2025) . |
| APA | He, Sijie , Liu, Xuejie , Yu, Qing , Xu, Yangyang , Fang, Ting , Wang, Yeru et al. Dynamic modeling of competitive growth between Listeria monocytogenes and background microbiota in Flammulina velutipes . | FOOD CONTROL , 2025 , 181 . |
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Phyllosticta capitalensis (P. capitalensis) is a major postharvest pathogen of guava, causing black spot disease, which results in serious rot and significant economic losses. This study demonstrated that the sterile fermentation supernatant of Bacillus velezensis (BT313-SFS) effectively inhibited P. capitalensis, with a minimum inhibitory concentration (MIC) of 300 mL/L. BT313-SFS maintained stable antifungal activity across a pH range of 4-8 and temperatures between 25 and 60 degrees C. However, its antifungal efficacy was significantly reduced by treatment with trypsin and alkaline protease. Cellular-level analysis revealed that BT313-SFS altered the morphology of P. capitalensis, destroyed the cell wall and membrane, suppressed intracellular antioxidant enzyme activities, raised reactive oxygen species (ROS) levels, and induced oxidative cellular damage. Furthermore, BT313-SFS impaired mitochondrial function and disrupted the tricarboxylic acid (TCA) cycle, interfering with cellular energy metabolism and inhibiting P. capitalensis proliferation. Thus, BT313-SFS exhibited excellent preservation effects by reducing guava respiration, retarding color browning, and maintaining cell membrane integrity, thereby extending the storage life of the fruit. These results established BT313-SFS as a promising natural antifungal agent for controlling postharvest black spot disease in guava.
Keyword ：
Antifungal activity Antifungal activity Bacillus velezensis Bacillus velezensis Guava Guava Postharvest disease Postharvest disease Preservation Preservation
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| GB/T 7714 | He, Jiyuan , Gao, Zhaojie , Yang, Zehao et al. Antifungal activity and preservation efficacy of Bacillus velezensis fermentation supernatant against Phyllosticta capitalensis-induced black spot in postharvest guava fruit [J]. | FOOD BIOSCIENCE , 2025 , 74 . |
| MLA | He, Jiyuan et al. "Antifungal activity and preservation efficacy of Bacillus velezensis fermentation supernatant against Phyllosticta capitalensis-induced black spot in postharvest guava fruit" . | FOOD BIOSCIENCE 74 (2025) . |
| APA | He, Jiyuan , Gao, Zhaojie , Yang, Zehao , Wang, Shan , Rao, Jianping , Fang, Ting et al. Antifungal activity and preservation efficacy of Bacillus velezensis fermentation supernatant against Phyllosticta capitalensis-induced black spot in postharvest guava fruit . | FOOD BIOSCIENCE , 2025 , 74 . |
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Keitt mango (Mangifera indica L.) is typically harvested at full size and mature green, then allowed to ripen naturally at room temperature for several days. However, this process yields fruit that lacks the ideal sweetness and characteristic mango flavor compared to tree-ripened mangoes. To enhance the postharvest ripening quality of Keitt mangoes, the mangoes were subjected to gaseous chlorine dioxide (ClO2, cumulative concentration 200 mu L/L), then stored at 25 degrees C with 85 +/- 5% humidity for 4 days. Results suggested that gaseous ClO2 treatment significantly elevated the levels of melibiose, glucose, mannose, and arabinose in mango pulp during days 1-4 compared to the control and ethephon-treated groups, with the most pronounced increase observed in glucose content. For aroma, gaseous ClO2 treatment remarkably elevated the content of terpenoids, especially 3-carene, on days 2-4. These trends were consistent with the upregulated expression of genes encoding sugar production (MiSUS, MiBAM3, MiabfA, and MiHEX1), terpenes biosynthesis (MiACAT, MiIDI, and MiGPPS), and vacuolar sugar transporters (MiERD6-5 and MiERD6-6). Additionally, gaseous ClO2-ripened mangoes achieved outstanding quality attributes compared to ethephon-ripened mangoes after 4 days of storage at 13 degrees C. In summary, gaseous ClO2 can effectively promote sugar accumulation and flavor development in Keitt mangoes, as well as yield superior storage quality. These findings indicate a remarkable potential for gaseous ClO2 in enhancing the quality of postharvest fruits.
Keyword ：
Keitt mango Keitt mango Soluble sugar Soluble sugar Storage performance Storage performance Volatile components Volatile components
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| GB/T 7714 | Tian, Meiling , Liu, Lili , Li, Chunjiang et al. Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance [J]. | FOOD CHEMISTRY: MOLECULAR SCIENCES , 2025 , 11 . |
| MLA | Tian, Meiling et al. "Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance" . | FOOD CHEMISTRY: MOLECULAR SCIENCES 11 (2025) . |
| APA | Tian, Meiling , Liu, Lili , Li, Chunjiang , Zhang, Dongwei , Zhao, Yingting , Li, Changcheng et al. Gaseous chlorine dioxide improves Keitt mango quality during postharvest ripening: enhancing sugar accumulation, terpenoid biosynthesis, and storage performance . | FOOD CHEMISTRY: MOLECULAR SCIENCES , 2025 , 11 . |
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