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学者姓名：庞杰
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Abstract ：
Algal odors pose significant challenges to the sensory quality of food products, often affecting consumer acceptance and product marketability. Despite advancements in food engineering, research focused on effective odor control in algal-based functional foods remains limited. This study utilizes machine learning to analyze the molecular structures of algal-derived odor compounds, aiming to enhance sensory quality through targeted processing methods. Molecular descriptors were extracted using RDKit from compounds in the OlfactionBase and PubChem databases, followed by visualization with t-distributed stochastic neighbor embedding (t-SNE), revealing distinct clustering patterns for specific odor profiles. Six machine learning algorithms, including Gaussian Naive Bayes, Random Forest, Support Vector Machine, k-Nearest Neighbors, Stochastic Gradient Descent, and Gradient Boosting Decision Trees, were evaluated for classification accuracy. Initially, a binary classification model was constructed to differentiate between "Ammonia-like" and "Rancid" odors. To further enhance model generalizability, an additional odor class ("Other") was incorporated to reflect non-typical or mixed odor profiles, resulting in a multiclass classification task. Feature selection and dimensionality reduction were conducted using RFECV and PCA, respectively, followed by model training and validation. In the binary classification task, the k-Nearest Neighbors model demonstrated superior performance, achieving accuracies of 94.25 % and 93.11 % in 3-fold and 5-fold cross-validation, respectively. In multi-classification tasks, Stochastic Gradient Descent achieves the best results. This computational approach offers a novel framework for odor mitigation, aiding the development of engineered solutions that improve the sensory characteristics of algal-derived foods. Future research should focus on integrating machine learning models with physical, chemical, and biological odor-control methods for more comprehensive strategies in food engineering.
Keyword ：
Algal odor control Algal odor control Food engineering Food engineering Molecular structure analysis Molecular structure analysis Neural networks Neural networks Sensory quality enhancement Sensory quality enhancement
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| GB/T 7714 | Sun, Yilan , Zhang, Qinhua , Lin, Hongkun et al. Engineering odor control in algal foods: Machine learning for quality enhancement [J]. | JOURNAL OF FOOD ENGINEERING , 2026 , 402 . |
| MLA | Sun, Yilan et al. "Engineering odor control in algal foods: Machine learning for quality enhancement" . | JOURNAL OF FOOD ENGINEERING 402 (2026) . |
| APA | Sun, Yilan , Zhang, Qinhua , Lin, Hongkun , Lu, Juehan , Zhang, Huiyue , Su, Che et al. Engineering odor control in algal foods: Machine learning for quality enhancement . | JOURNAL OF FOOD ENGINEERING , 2026 , 402 . |
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Active antibacterial packaging plays a significant role in addressing the food safety issues caused by pathogen contamination. In this study, quercetin (QCT) encapsulated in liposomes (QCT@LIPs) was embedded into the konjac glucomannan/ polycaprolactone (KGM/PCL) matrix to fabricate a photodynamic antibacterial electrospun nanofiber film (QCT@LIPs/KGM/PCL) for application in fruit preservation. Compared to QCT, QCT@LIPs exhibited a more favorable spherical morphology, smaller particle size, and a more negative zeta potential, which collectively enhanced their stability. Additionally, QCT@LIPs/KGM/PCL demonstrated excellent mechanical, hydrophobicity, barrier, biodegradability properties, and controlled sustained release capabilities. Under blue light irradiation, QCT@LIPs/KGM/PCL generated reactive oxygen species (ROS), achieving > 90 % inhibition rates against Staphylococcus aureus (S.aureus) and Escherichia coli (E.coli). The films effectively suppressed microbial growth during fruit storage, minimizing the loss of weight, hardness, and soluble solid content (TSS). These results highlight QCT@LIPs/KGM/PCL as a multifunctional, eco-friendly packaging systems that integrates photodynamic antimicrobial activity with sustained release, offering significant promise for advanced food preservation.
Keyword ：
Electrospinning Electrospinning Food preservation Food preservation Photodynamic antibacterial Photodynamic antibacterial Polycaprolactone Polycaprolactone Polysaccharide Polysaccharide Quercetin Quercetin
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| GB/T 7714 | Lin, Lihong , Chen, Xianrui , Guan, Xiuqing et al. Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation [J]. | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 728 . |
| MLA | Lin, Lihong et al. "Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation" . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 728 (2026) . |
| APA | Lin, Lihong , Chen, Xianrui , Guan, Xiuqing , Zhang, Di , Bu, Nitong , Mu, Ruojun et al. Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 728 . |
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Postharvest quality deterioration in fresh fruits due to accelerated physiological metabolism severely constrains industrial development, driving demand for eco-friendly, high-performance active packaging. This study encapsulated apigenin (API) within gamma-cyclodextrin metal-organic framework (gamma-CD-MOF) to construct an API@CD-MOF nanocomposite system. This complex was incorporated into dual-network films of konjac glucomannan (KGM) and chitosan (CS) to fabricate API@CD-MOF/KGM/CS composite films to enhance their applicability in active food packaging. Characterization results demonstrated that API@CD-MOF significantly improved the films' mechanical properties, water barrier performance, antioxidant activity (ABTS: 80.36 f 0.36 %; DPPH: 72.74 f 0.81 %), and antibacterial efficacy (E. coli: 89.12 f 2.05 %; S. aureus: 92.77 f 2.29 %; C. albicans: 96.34 f 0.92 %). In blackberry preservation trials, the films effectively inhibited postharvest decay, reduced mass loss, mitigated firmness decline, and extended shelf life. These findings indicate that the developed API@CD-MOF/KGM/CS films exhibit promising potential as effective active food packaging materials.
Keyword ：
Apigenin Apigenin Blackberry Blackberry Chitosan Chitosan gamma-Cyclodextrin metal-organic framework gamma-Cyclodextrin metal-organic framework Konjac glucomannan Konjac glucomannan
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| GB/T 7714 | Hong, Wanxin , Wang, Zhijiang , Zhang, Qinhua et al. Construction of konjac glucomannan-based packaging films loaded with API@CD-MOF for blackberry preservation [J]. | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 729 . |
| MLA | Hong, Wanxin et al. "Construction of konjac glucomannan-based packaging films loaded with API@CD-MOF for blackberry preservation" . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 729 (2026) . |
| APA | Hong, Wanxin , Wang, Zhijiang , Zhang, Qinhua , Lei, Xin , Zhang, Huiyue , Wang, Jinfeng et al. Construction of konjac glucomannan-based packaging films loaded with API@CD-MOF for blackberry preservation . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 729 . |
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The development of active food packaging films has become an important area of research because of the increasing demand for extending the shelf life of perishable foods. In this study, we developed a novel active food film comprising konjac glucomannan (KGM) and xanthan gum (XG) embedded with soy protein isolate (SPI)- tannic acid-iron (STFe) complexes. In detail, the STFe complexes were prepared through covalent interactions and polyphenol-metal ion coordination to enhance the functional properties of SPI. The KGM and XG matrix was selected owing to its excellent film-forming properties and ability to generate a stable, flexible, and transparent film. The integration of STFe complexes into the KGM/XG film enhanced the functional properties of the resulting film, which displayed exceptional properties, including barrier effects (water vapor permeability: 4.13 g mm/m(2) day kPa), mechanical strength (tensile strength: 20.30 MPa, elongation at break: 65.24%), ultravioletshielding capability (>90%), degradability (5 days in soil), antioxidative (>80%), and antimicrobial (>99%) properties. Additionally, we revealed that the film can effectively prolong the storage period of blueberries and maintain their freshness for 15 days. Thus, this film represents a promising approach to food preservation and suitable for the development of sustainable food packaging.
Keyword ：
Blueberry preservation Blueberry preservation Konjac glucomannan Konjac glucomannan Soy protein isolate-tannic acid-iron complexes Soy protein isolate-tannic acid-iron complexes Xanthan gum Xanthan gum
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| GB/T 7714 | Wu, Zhenzhen , Wang, Lin , Ma, Chen et al. Konjac glucomannan/xanthan gum film embedding soy protein isolate-tannic acid-iron complexes for blueberry preservation [J]. | FOOD HYDROCOLLOIDS , 2025 , 163 . |
| MLA | Wu, Zhenzhen et al. "Konjac glucomannan/xanthan gum film embedding soy protein isolate-tannic acid-iron complexes for blueberry preservation" . | FOOD HYDROCOLLOIDS 163 (2025) . |
| APA | Wu, Zhenzhen , Wang, Lin , Ma, Chen , Xu, Mingming , Guan, Xiuqing , Lin, Fen et al. Konjac glucomannan/xanthan gum film embedding soy protein isolate-tannic acid-iron complexes for blueberry preservation . | FOOD HYDROCOLLOIDS , 2025 , 163 . |
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Yeast immobilization systems can recoup yeast losses in continuous batch fermentation and relieve substrate or product inhibition. We report the use of solution blow spinning process to efficiently prepare polyhydroxyalkanoate (PHB) /konjac glucomannan (KGM) nanofiber membranes as immobilization carriers for Saccharomyces cerevisiae. The prepared PHB/KGM nanofiber membranes had fiber diameters similar to the scale of yeast cells. Incorporating KGM significantly enhanced the porosity (from 87.21 % to 91.74 %), crystallinity, and hydrophilicity (reducing water contact angle from 135.8 degrees to 110.1 degrees), while increasing the specific surface area (from 10.24 to 17.79 m2/g) of pure PHB nanofiber membranes. Thermal stability was maintained (degradation temperatures above 250 degrees C). These changes enhanced the force between the nanofiber membranes and the cells and facilitated their autoimmobilization on the nanofiber membranes. The highest yeast immobilization efficiency of 87.93 % could be achieved at a KGM addition ratio of 400:2. Yeast showed no loss of cellular activity on the immobilized carriers of natural materials and maintained or even improved fermentation kinetics during at least three consecutive alcoholic fermentations These findings indicate that PHB/KGM nanofiber membranes can serve as effective carriers for yeast immobilization, promoting the sustainable production of fermented foods.
Keyword ：
Konjac glucomannan Konjac glucomannan Nanofiber membranes Nanofiber membranes Polyhydroxyalkanoate Polyhydroxyalkanoate Yeast immobilization Yeast immobilization
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| GB/T 7714 | Guo, Zhen , Teng, Wenjing , Xiao, Huibao et al. Immobilization of Saccharomyces cerevisiae on polyhydroxyalkanoate/ konjac glucan nanofiber membranes: Characterization, immobilization efficiency and cellular activity [J]. | CARBOHYDRATE POLYMERS , 2025 , 352 . |
| MLA | Guo, Zhen et al. "Immobilization of Saccharomyces cerevisiae on polyhydroxyalkanoate/ konjac glucan nanofiber membranes: Characterization, immobilization efficiency and cellular activity" . | CARBOHYDRATE POLYMERS 352 (2025) . |
| APA | Guo, Zhen , Teng, Wenjing , Xiao, Huibao , Zhang, Yanting , Luo, Yanhao , Pang, Jie et al. Immobilization of Saccharomyces cerevisiae on polyhydroxyalkanoate/ konjac glucan nanofiber membranes: Characterization, immobilization efficiency and cellular activity . | CARBOHYDRATE POLYMERS , 2025 , 352 . |
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In order to meet consumers' requirements for high quality of fruits and vegetables, post-harvest pre-cooling technology of fruits and vegetables is being continuously improved by using computer technology, and with the deepening of research on pre-cooling preservation mechanism, it is found that fruits and vegetables are affected by many aspects. This review first reviews the precooling technology of fruits and vegetables, including the classification of precooling technology according to the cooling medium, evaluates the advantages and disadvantages of precooling methods, and summarizes the scope of fruits and vegetables applicable to the precooling strategy. Then the preservation mechanism of fruits and vegetables stimulated by low temperature and enzyme reaction, gene regulation and other preservation mechanisms were described, which provided technical and theoretical support for future technological updating and improvement. At the same time, the application of numerical analysis in precooling evaluation and improvement is summarized. Finally, the development direction of fruit and vegetable precooling technology is prospected, and it is proposed to combine with artificial intelligence, new energy and other technologies to provide different fruit and vegetable precooling programs and control and solve the problems of large energy consumption and environmental protection. The purpose of this review is to provide the latest information and ideas for the research on postharvest precooling of fruits and vegetables, and promote the development of fruit and vegetable preservation industry.
Keyword ：
Artificial intelligence Artificial intelligence Fruits and vegetables Fruits and vegetables Pre-cooling Pre-cooling Preservation mechanism Preservation mechanism Strategy Strategy
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| GB/T 7714 | Dai, Oujun , Wang, Yueguang , Li, Meining et al. Post-harvest precooling technology and fresh-keeping mechanism of fruits and vegetables: A review [J]. | POSTHARVEST BIOLOGY AND TECHNOLOGY , 2025 , 227 . |
| MLA | Dai, Oujun et al. "Post-harvest precooling technology and fresh-keeping mechanism of fruits and vegetables: A review" . | POSTHARVEST BIOLOGY AND TECHNOLOGY 227 (2025) . |
| APA | Dai, Oujun , Wang, Yueguang , Li, Meining , Hong, Wanxin , Lei, Xin , Ye, Ziwei et al. Post-harvest precooling technology and fresh-keeping mechanism of fruits and vegetables: A review . | POSTHARVEST BIOLOGY AND TECHNOLOGY , 2025 , 227 . |
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Fucoxanthin (FX), a marine-origin carotenoid, possesses various physiological activities. However, FX has instability and low water solubility. Encapsulation using nanoparticles effectively addresses these challenges. Nanoparticles loaded with FX were fabricated using a pH-driven method, with pea protein isolate (PPI) and fucoidan (FUC) serving as the raw materials. The optimal nanoparticles were prepared at pH = 7.0 with a PPI: FUC = 1:3, yielding a particle size of 166.60 f 0.55 nm and a zeta potential of -40.88 f 0.68 mV. The formation of FX@PPI/FUC nanoparticles were primarily driven by hydrogen bonding and hydrophobic interactions. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD) and fluorescence spectroscopy were used to research structure of nanoparticle and interaction during the formation. The FX@PPI/FUC nanoparticles demonstrated excellent thermal and pH stability in neutral and alkaline environments, effectively released FX and showcased antioxidant properties. Additionally, a W/O/W FX@PPI-FUC Pickering emulsion was formulated, containing 65 % of the oil phase, which exhibited a favorable particle size of 26.5 f 0.28 mu m and a zeta potential of -67.2 f 0.94 mV. Furthermore, the FX@PPI-FUC Pickering emulsion demonstrated outstanding thermal and storage stability, indicating its potential for application in functional food.
Keyword ：
Fucoxanthin Fucoxanthin Pea protein isolate/fucoidan nanoparticles Pea protein isolate/fucoidan nanoparticles pH-driven method pH-driven method Pickering emulsion Pickering emulsion
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| GB/T 7714 | Liu, Wenhao , Xu, Xiaoye , Liu, Wanjing et al. Construction of fucoxanthin-loaded multi-functional pea protein isolate-fucoidan nanoparticles at neutral pH: Structural characterization and functional verification [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 309 . |
| MLA | Liu, Wenhao et al. "Construction of fucoxanthin-loaded multi-functional pea protein isolate-fucoidan nanoparticles at neutral pH: Structural characterization and functional verification" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 309 (2025) . |
| APA | Liu, Wenhao , Xu, Xiaoye , Liu, Wanjing , Zeng, Xinxin , Shi, Si , Zhang, Jianxi et al. Construction of fucoxanthin-loaded multi-functional pea protein isolate-fucoidan nanoparticles at neutral pH: Structural characterization and functional verification . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 309 . |
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Strategies to overcome the limitations of konjac glucomannan (KGM) films, including their poor mechanical properties, low water resistance, and limited bioactivity, are being developed. In this study, fucoidan-chitosan nanoparticles encapsulating tea polyphenols (TP-FCNPs) were prepared using an electrostatic self-assembly method. Subsequently, a novel bio-nanocomposite film was prepared by incorporating TP-FCNPs as fillers into a KGM-based membrane. The microstructural, physical, and biological properties of the nanocomposite films were evaluated. Scanning electron microscopy (SEM) observations showed that in the KGM/TP-FCNPs containing 1-7% TP-FCNPs, the TP-FCNPs were uniformly distributed throughout the KGM film matrix. The highest tensile strength of KGM/TP-FCNPs films was 33.05 +/- 1.57 MPa, which was 404.53% that of pure KGM film. Incorporating TP-FCNPs also significantly enhanced the UV absorption ability and antimicrobial and antioxidant activities of the bio-nanocomposite films, while reducing their transmittance. In addition, KGM/TP-FCNPs used as packaging effectively reduced fruit mass loss and firmness loss, inhibited microbial growth, and significantly prolonged fruit shelf-life on day 21 of the cherry tomato (Lycopersicon esculentum var. cerasiforme A. Gray) packaging trial. In conclusion, the KGM/TP-FCNPs bio-nanocomposite films exhibit satisfactory properties, and thus, show potential for applications in fruit preservation.
Keyword ：
Bio-nanocomposite film Bio-nanocomposite film Cherry tomato Cherry tomato Fruit preservation Fruit preservation Konjac glucomannan Konjac glucomannan nanoparticles nanoparticles Tea polyphenols-loaded fucoidan/chitosan Tea polyphenols-loaded fucoidan/chitosan
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| GB/T 7714 | Tang, Junjie , Huang, Chen , Liu, Wanjing et al. Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation [J]. | FOOD HYDROCOLLOIDS , 2025 , 159 . |
| MLA | Tang, Junjie et al. "Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation" . | FOOD HYDROCOLLOIDS 159 (2025) . |
| APA | Tang, Junjie , Huang, Chen , Liu, Wanjing , Zeng, Xinxin , Zhang, Jianxi , Liu, Wenhao et al. Preparation and characterization of a konjac glucomannan-based bio-nanocomposite film and its application in cherry tomato preservation . | FOOD HYDROCOLLOIDS , 2025 , 159 . |
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High performance adsorbents are crucial for improving the efficiency of sample pretreatment and ensuring the accuracy and precision of analytical results. In this study, covalent organic framework COF-SCU1 was modified with metal-organic framework ZIF-8 for efficient extraction of toxic basic dyes in food. The prepared COFSCU1@ZIF-8 exhibited improved dispersibility and more surface negative charges compared to COF-SCU1, thereby showing enhanced adsorption performance for auramine O, rhodamine B, basic orange 21, basic orange 22 and methylene blue. The dispersive solid-phase extraction (D-SPE) for toxic basic dyes based on COFSCU1@ZIF-8 consumed tiny amount of adsorbent and solvent as well as short operation time. An analytical method for the determination of toxic basic dyes was developed based on D-SPE and high-performance liquid chromatography with detection limits of 0.9-1.6 ng mL-1. The developed method was applied to the detection of toxic basic dyes in real food samples with recoveries of 88.20-105.83 %.
Keyword ：
Covalent organic frameworks Covalent organic frameworks Dispersive solid-phase extraction Dispersive solid-phase extraction Metal organic frameworks Metal organic frameworks Toxic basic dyes Toxic basic dyes
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| GB/T 7714 | Yang, Weidan , Wu, Shaowei , Xu, Lu et al. Facile preparation of metal organic framework modified covalent organic framework for efficient dispersive solid-phase extraction of toxic basic dyes in food [J]. | FOOD CHEMISTRY , 2025 , 478 . |
| MLA | Yang, Weidan et al. "Facile preparation of metal organic framework modified covalent organic framework for efficient dispersive solid-phase extraction of toxic basic dyes in food" . | FOOD CHEMISTRY 478 (2025) . |
| APA | Yang, Weidan , Wu, Shaowei , Xu, Lu , Pang, Jie , Yan, Zhiming . Facile preparation of metal organic framework modified covalent organic framework for efficient dispersive solid-phase extraction of toxic basic dyes in food . | FOOD CHEMISTRY , 2025 , 478 . |
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Polysaccharide-based antifreeze hydrogels mark a significant advancement in cold-chain food preservation technology. This hydrogel exhibits excellent water retention and freeze resistance, thereby effectively safeguarding the quality of food in low-temperature environments. This review explores these materials' fundamental principles and practical applications in food science, focusing on their role in smart packaging systems. It examines the molecular design principles, including criteria for polysaccharide selection and mechanisms for preventing freezing, through the lenses of food safety requirements and industrial scalability. Recent advancements in temperature-responsive packaging and fresh produce preservation highlight these materials' practical impact. Integrating multiple preservation mechanisms with smart sensing capabilities opens new avenues for enhancing food quality control. Despite technical and regulatory challenges, ongoing research in biodegradable systems and optimization of mechanical properties indicates promising directions for commercial implementation. This review provides a framework for understanding antifreeze hydrogels' current state and future trajectory in food preservation applications.
Keyword ：
Antifreeze Antifreeze Food preservation Food preservation Hydrogels Hydrogels Polysaccharide Polysaccharide
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| GB/T 7714 | Wang, Yueguang , Huang, Zifeng , Li, Meining et al. Polysaccharide-based antifreeze hydrogels in food preservation: From molecular design to smart food packaging applications [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
| MLA | Wang, Yueguang et al. "Polysaccharide-based antifreeze hydrogels in food preservation: From molecular design to smart food packaging applications" . | FOOD RESEARCH INTERNATIONAL 211 (2025) . |
| APA | Wang, Yueguang , Huang, Zifeng , Li, Meining , Lei, Xin , Zhou, Hanlin , Dai, Oujun et al. Polysaccharide-based antifreeze hydrogels in food preservation: From molecular design to smart food packaging applications . | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
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