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学者姓名：庞杰
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Abstract ：
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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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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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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食品安全是一个全球性的人类健康问题。食品中的残留药物、病原体、重金属和新鲜度等问题对人类生命健康构成重大威胁。构建能够在复杂食品基质中进行高选择性分析的传感器，为保证食品安全提供强有力支持。柔性传感水凝胶具有高灵敏度、可拉伸性、良好的生物相容性、优异的力学稳定性、自修复能力、低成本、易于加工等特点，已被广泛应用于食品安全与监测领域。文章系统地总结了柔性传感水凝胶的工作原理及其根据外界刺激的响应方式分类，重点概述了柔性传感水凝胶在食品安全与监测中的应用现状及研究进展。文章旨在为柔性传感水凝胶的优化、应用拓展和工业化提供参考。
Keyword ：
柔性传感水凝胶 柔性传感水凝胶 检测 检测 食品安全 食品安全 食品应用 食品应用
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| GB/T 7714 | 吴筠莹 , 王芹 , 廖珺 et al. 柔性传感水凝胶在食品领域中的应用进展 [J]. | 食品科技 , 2025 , 50 (01) : 293-299 . |
| MLA | 吴筠莹 et al. "柔性传感水凝胶在食品领域中的应用进展" . | 食品科技 50 . 01 (2025) : 293-299 . |
| APA | 吴筠莹 , 王芹 , 廖珺 , 孙祥云 , 蔡玥乐 , 王月光 et al. 柔性传感水凝胶在食品领域中的应用进展 . | 食品科技 , 2025 , 50 (01) , 293-299 . |
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目的 低空经济迅速崛起，无人机食品物流展现出广阔的发展前景，国家和地方政府纷纷为无人机配送提供有力的政策保障，旨在为培育低空经济新增长提供技术参考。方法 无人机食品物流通过集成先进的传感器和机器学习算法，实时监测飞行过程中的各种参数和周围环境的变化，确保安全性和可靠性。结果 本文聚焦于机器学习算法与传感监测数据融合技术的应用，通过深度整合这2种技术，无人机将能更全面地感知食品品质并做出智能决策，优化飞行路线，应对突发情况。结论 机器学习与传感监测数据融合显著提升无人机的配送效率，降低成本，为更多消费者提供不受地面交通限制的便捷配送服务。
Keyword ：
传感监测 传感监测 无人机 无人机 机器学习算法 机器学习算法 食品物流 食品物流
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| GB/T 7714 | 檀巧斌 , 王芹 , 苏澈 et al. 无人机食品物流的未来：机器学习与传感监测的数据融合 [J]. | 包装工程 , 2025 , 46 (07) : 93-106 . |
| MLA | 檀巧斌 et al. "无人机食品物流的未来：机器学习与传感监测的数据融合" . | 包装工程 46 . 07 (2025) : 93-106 . |
| APA | 檀巧斌 , 王芹 , 苏澈 , 肖瑶 , 庞杰 . 无人机食品物流的未来：机器学习与传感监测的数据融合 . | 包装工程 , 2025 , 46 (07) , 93-106 . |
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“食品质量管理”作为聚焦食品安全和质量的专业核心课程,在食品专业的课程中起着不可替代的作用。对课程遵循PDCA迭代循环理念,将思政元素融入课程设计、课程实践、质量评价及课程改进中,并在课程实践中通过构建“大课堂”概念,将理论与实践、虚拟与现实有效整合,创建校内“理论+文化”、校外“虚拟+实践”双向结合的思政育人新路径,打造以价值塑造为引领,知识传授为载体,学生能力培养为核心,特色鲜明的多维度核心价值体系。
Keyword ：
PDCA PDCA 课程思政 课程思政 食品质量管理 食品质量管理
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| GB/T 7714 | 宁芊 , 庞杰 . PDCA迭代下对“食品质量管理”课程思政元素的构建与实践 [J]. | 食品工业 , 2025 , 46 (07) : 225-230 . |
| MLA | 宁芊 et al. "PDCA迭代下对“食品质量管理”课程思政元素的构建与实践" . | 食品工业 46 . 07 (2025) : 225-230 . |
| APA | 宁芊 , 庞杰 . PDCA迭代下对“食品质量管理”课程思政元素的构建与实践 . | 食品工业 , 2025 , 46 (07) , 225-230 . |
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Nonanal, as a volatile organic compound (VOC) produced during the biosynthesis of polyunsaturated fatty acids (PUFAs), could inhibit damage to tomatoes caused by Botrytis cinerea. In this study, an 0.054 moL L-1 nonanal treatment decreased the incidence rate of gray mold on tomato and enhanced the defense capacity by altering the activities of the main defense-related enzymes, including NADPH-cytochrome c reductase, aminopyrine-n-demethylase, aniline-4-hydroxylase, and erythromycin N-demethylase. Tomato gray mold is associated with defense mechanisms and with cell degradation. PUFAs are closely related to the maintenance of cell integrity. The enzymes related to PUFAs showed weak activities until 36 h after the 0.054 moL L-1 nonanal treatment, afterwards, their activities increased. The 0.054 moL L-1 nonanal treatment decrease the energy wasted by decreasing NAD+, NADH, and ATP levels. The nonanal treatment also decreased the contents of key substances required for the synthesis of PUFAs (mainly aldehydes and alcohols, VAAs). The most important substances for disease resistance (hexanal, 2-hexanal, and citral) also significantly decreased after the 0.054 moL L-1 nonanal treatment. The transcriptome data revealed corresponding gene expression changes. Among the genes related to PUFAs, 14 were down-regulated and 5 were up-regulated after the 0.054 moL L-1 nonanal treatment compared with the control, and the genes in the plant–pathogen interaction pathway were up-regulated in the control group. This indicated that the nonanal treatment increased the postharvest tomato plant’s resistance capability and helped maintain cell integrity, which meant that less genes and substances were required to fight the B. cinerea infection. © 2025, The Authors. All rights reserved.
Keyword ：
Biochemistry Biochemistry Fruits Fruits Gene expression Gene expression Plants (botany) Plants (botany) Volatile organic compounds Volatile organic compounds
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| GB/T 7714 | Gao, Hongdou , Li, Jinnian , Wu, Chengxin et al. Elucidating Voc Dynamics and Molecular Mechanisms in Nonanal-Treated Postharvest Tomatoes Infected with Botrytis Cinerea [J]. | SSRN , 2025 . |
| MLA | Gao, Hongdou et al. "Elucidating Voc Dynamics and Molecular Mechanisms in Nonanal-Treated Postharvest Tomatoes Infected with Botrytis Cinerea" . | SSRN (2025) . |
| APA | Gao, Hongdou , Li, Jinnian , Wu, Chengxin , Ye, Huilan , Jia, Qi , Xu, Yang et al. Elucidating Voc Dynamics and Molecular Mechanisms in Nonanal-Treated Postharvest Tomatoes Infected with Botrytis Cinerea . | SSRN , 2025 . |
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Soybean protein isolates (SPIs) have been widely studied because of their excellent gel-forming properties. However, their unstable gel structures and poor strength limit their applications in the food industry. To address this, konjac glucomannan (KGM) and oxidized chitin nanocrystals (O-ChNCs) were introduced into SPI-based hydrogels to enhance their mechanical properties. The present study investigated the effects of incorporating KGM and O-ChNCs on the physical properties and microstructure of SPI hydrogels, as well as the possible underlying mechanisms. The rheological behavior test of the solution demonstrated that the viscoelastic properties of the sol were enhanced upon incorporating O-ChNCs and KGM. Scanning electron microscopy showed highly compact and uniformly distributed SPI hydrogels with the addition of O-ChNCs and KGM. Gel strength and textural property tests showed that the gel strength and gel hardness of SPI hydrogels with the addition of O-ChNCs and KGM were 102.57 +/- 1.91 g/cm2 and 545.29 +/- 6.84 g. O-ChNCs effectively filled the SPI hydrogel network, while KGM enhanced physical entanglement between SPI molecular chains and formed intermolecular hydrogen bonds. Therefore, this study provides an important basis for the introduction of SPI-based hydrogels in the biomedical and food industries.
Keyword ：
composite hydrogels composite hydrogels mechanical properties mechanical properties oxidized chitin nanocrystal oxidized chitin nanocrystal protein-polysaccharide interaction protein-polysaccharide interaction rheological characteristics rheological characteristics
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| GB/T 7714 | Zhao, Jianbo , Li, Danjie , Deng, Ronghua et al. Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels [J]. | FOODS , 2025 , 14 (5) . |
| MLA | Zhao, Jianbo et al. "Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels" . | FOODS 14 . 5 (2025) . |
| APA | Zhao, Jianbo , Li, Danjie , Deng, Ronghua , Pang, Jie , Tong, Cailing , Wu, Chunhua . Effects of Konjac Glucomannan and Chitin Nanowhiskers on Structural and Physical Properties of Soy Protein Isolate Composite Hydrogels . | FOODS , 2025 , 14 (5) . |
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Water-in-water (W/W) emulsions as innovative transport for hydrophilic functional ingredients inherently lack stability due to the ultralow interfacial tension and thick interfacial layer. In this work, we first proposed a simple strategy to construct stable dextran (DEX)-in-poly (ethylene glycol) (PEG) W/W emulsions by utilizing the unique phase preference of konjac glucomannan/tragacanth gum (KT) hydrogels formed based on the coolinginduced intermolecular hydrogen bonds. KT hydrogels were demonstrated to present selective partition to PEG phase and could form physically crosslinking network, thus significantly improving the rheological behavior and stability of DEX-in-PEG (D/P) emulsions with no flocculation after 31 d of storage at 25 degrees C. Meanwhile, the average droplet size of emulsions decreased from 15.37 to 8.48 mu m with TG concentration tuning from 0.2 % to 0.8 %. When encapsulating riboflavin (RIB) in D/P emulsions stabilized by KT-4 hydrogel, the storage and lighting stability of RIB were enhanced with retention rate of 60.94 % and 21.89 %, respectively. In addition, the release of RIB in the simulate gastrointestinal environment substantially reduced and the antioxidant activity of RIB was maximumly protected due to the unique pH-responsiveness of KT hydrogel network. This work provides a feasible strategy for designing stable W/W emulsions stabilized by natural polysaccharide hydrogels, and biocompatible carriers for hydrophilic functional ingredients.
Keyword ：
Carbohydrate Carbohydrate Delivery system Delivery system Emulsion Emulsion Selective partition Selective partition Stability Stability
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| GB/T 7714 | Bu, Nitong , Lin, Huanglong , Zhang, Di et al. Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery [J]. | JOURNAL OF FOOD ENGINEERING , 2025 , 387 . |
| MLA | Bu, Nitong et al. "Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery" . | JOURNAL OF FOOD ENGINEERING 387 (2025) . |
| APA | Bu, Nitong , Lin, Huanglong , Zhang, Di , Chen, Xianrui , Tan, Pingping , Zhong, Yuanbo et al. Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery . | JOURNAL OF FOOD ENGINEERING , 2025 , 387 . |
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Globally, it is estimated that about one third of the food destined for human consumption is wasted each year, a total of about 1.3 billion tons. This staggering amount of food waste is a serious problem in the food supply chain. However, the development and use of smart-responsive packaging materials has the potential to reduce food waste and extend shelf life. For example, some novel materials such as composite films with photocatalytic properties have been developed for fruit packaging, which can preserve strawberries for an extended period. However, existing smart packaging materials still face challenges in providing efficient, flexible and timely response. Furthermore, health threats from current packaging systems are a concern. For instance, residual chemicals from processing techniques and the excessive release of active molecules, such as some nanomaterials used in packaging, can threaten human health. Therefore, further development and optimization of smart packaging materials that can timely respond to changes in the storage micro-environment are crucial for food preservation. This article provides an overview of the latest advances in smart responsive packaging that employ multiple stimulus responses, summarizing the response mechanisms and application advances of temperature, humidity, gas, pH, and light smart responsive packaging. In addition, the article consider the challenges to further developing smart responsive packaging systems and suggests possible solutions. Responding to actual production needs, new approaches, such as material safety assessment and improved response sensitivity, can be considered in combination with artificial intelligence techniques to better design applicable smart packaging systems. These developments are important for reducing food waste, improving food shelf life, and ensuring consumer safety.
Keyword ：
Food packaging Food packaging Food preservation Food preservation Intelligent response Intelligent response Response mechanisms Response mechanisms
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| GB/T 7714 | Xu, Xiaowei , Chen, Hanbin , Wang, Qin et al. Research progress and future trends in smart response packaging for food preservation [J]. | JOURNAL OF STORED PRODUCTS RESEARCH , 2025 , 112 . |
| MLA | Xu, Xiaowei et al. "Research progress and future trends in smart response packaging for food preservation" . | JOURNAL OF STORED PRODUCTS RESEARCH 112 (2025) . |
| APA | Xu, Xiaowei , Chen, Hanbin , Wang, Qin , Su, Che , Sun, Yilan , Qiu, Chao et al. Research progress and future trends in smart response packaging for food preservation . | JOURNAL OF STORED PRODUCTS RESEARCH , 2025 , 112 . |
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