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学者姓名：林少玲
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Abstract ：
Thawing is a crucial initial step in processing frozen marine products and it significantly influences the quality of the final products. The aim of this study was to investigate the impact of space electric field (DENBA+)-assisted refrigerator thawing (SRT) on the quality attributes of defrosted Antarctic krill. The results showed space electric field-assisted refrigerator thawing enhanced the quality characteristics of defrosted Antarctic krill evidenced by decreased thawing and cooking loss (p < 0.05) compared to three conventional thawing methods, including air thawing (AT), cold-water thawing (CWT) and refrigerator thawing (RT). In addition, the krill samples defrosted using space electric field-assisted refrigerator thawing also exhibited enhanced freshness indicators (lower MDA, TVB-N and histamine levels), improved texture profile (higher hardness, adhesiveness, springiness, chewiness), and enhanced preservation of microstructure. Taken together, this study concludes that space electric field- assisted refrigerator thawing is appropriate for defrosting Antarctic krill and offers a foundation for the innovation of thawing techniques in the practical production of aquatic products.
Keyword ：
Antarctic krill Antarctic krill DENBA (+) DENBA (+) Space electric field Space electric field Thawing Thawing
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| GB/T 7714 | Wang, Hailan , Dong, Qunhui , Zhang, Zhaorong et al. Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill [J]. | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 102 . |
| MLA | Wang, Hailan et al. "Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill" . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 102 (2025) . |
| APA | Wang, Hailan , Dong, Qunhui , Zhang, Zhaorong , Sriboonvorakul, Natthida , Guan, Qiao , Huang, Jim Junhui et al. Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 102 . |
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Curcumin, a plant-derived phenolic compound, has emerged as a promising photo/sonosensitizer within food industry. However, the low aqueous solubility greatly restricts its practical application. Here, we utilized cocrystallization strategy to develop a curcumin-tyramine cocrystal with enhanced solubility (98.53-fold increase over curcumin) and characterized its physicochemical properties using FT-IR, SEM, and XRD. Moreover, the results also showed curcumin-tyramine cocrystal maintained comparable antimicrobial photodynamic activity to that of curcumin (2.44 +/- 0.36 vs 3.24 +/- 0.42-log decrease in CFU/mL); however, its sonodynamic inactivation efficacy was marked diminished (only exhibiting a 0.46 +/- 0.11-log reduction in CFU/mL), suggesting co-crystallization may resulted disparate impacts on activities of photodynamic and sonodynamic treatments. Considering high penetrative ability of ultrasound to activate sensitizers within foods often gives sono/photodynamic treatment an edge over photodynamic treatment alone in food sterilization, our findings suggested the potential imbalanced influence of modification process on photodynamic and sonodynamic activities of sensitizers should not be overlooked when modifying the sensitizers.
Keyword ：
Antibacterial Antibacterial Co-crystallization Co-crystallization Curcumin Curcumin Photodynamic Photodynamic Sonodynamic Sonodynamic
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| GB/T 7714 | Xu, Fang , Yang, Haoqing , Dai, Wanzhen et al. Co-crystallization of curcumin with tyramine resulted disparate impacts on the activities of photodynamic and sonodynamic treatments [J]. | FOOD CHEMISTRY , 2025 , 475 . |
| MLA | Xu, Fang et al. "Co-crystallization of curcumin with tyramine resulted disparate impacts on the activities of photodynamic and sonodynamic treatments" . | FOOD CHEMISTRY 475 (2025) . |
| APA | Xu, Fang , Yang, Haoqing , Dai, Wanzhen , Dai, Yujie , Lin, Shaoling , Sriboonvorakul, Natthida et al. Co-crystallization of curcumin with tyramine resulted disparate impacts on the activities of photodynamic and sonodynamic treatments . | FOOD CHEMISTRY , 2025 , 475 . |
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It has been well documented that a number of polysaccharides with potent free-radical scavenging capability possess notable anti-fatigue activity. Interestingly, recent evidence also suggested mixed polysaccharides derived from multiple sources may yield augmented bioactivities compared to the polysaccharides from a single source. Therefore, in the current study, we investigated the anti-oxidant and anti-fatigue activities of a blend of polysaccharides isolated from three mushrooms. The optimal ratio of Pleurotus eryngii polysaccharide, Agrocybe aegerita polysaccharide, and Agaricus bisporus polysaccharide was firstly screened out by in vitro antioxidant assays with a Z-score comprehensive evaluation method. Then, the fatigue-reducing effects of the polysaccharide mixture at optimal ratio (1:2:2) were studied in mice. The results showed that the polysaccharide mixture exerted desirable fatigue-reducing effect evidence by significantly extended exhaustion time in the weight-loaded swimming assay (from 9.45 +/- 3.06 min to 27.65 +/- 19.84 min). Moreover, the observed fatigue-reducing effect may be attributed to its capacity to decrease fatigue-related metabolites, increase muscle glycogen reserves, and regulate energy metabolism-related transcripts in muscle tissue. Taken together, these findings highlighted the potential application of blending polysaccharides from multiple mushroom sources in mitigating fatigue.
Keyword ：
Activity enhancement Activity enhancement Fatigue-reducing Fatigue-reducing Polysaccharide blend Polysaccharide blend
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| GB/T 7714 | Zheng, Peiying , Dai, Wanzhen , Lin, Xiaohui et al. Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 298 . |
| MLA | Zheng, Peiying et al. "Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 298 (2025) . |
| APA | Zheng, Peiying , Dai, Wanzhen , Lin, Xiaohui , Lin, Shaoling , Zhang, Yi , Hu, Jiamiao . Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 298 . |
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Photosensitizers are the key molecules determining the efficacy of anti-microbial photodynamic inactivation. However, photosensitizers for clinical use frequently fail to satisfy safety standards required by the food industry. A variety of strategies could be employed to address these issues i.e. focusing on photosensitizers with high efficiency (>3-log decrease in CFU), on food additives with minimal effects on food qualities (taste, texture, appearance, or nutrients), and also approved photosensitizers by regulatory authorities. This review summarizes 48 relevant studies that reported on the photodynamic activities of approved food additives. We report food additives with favorable photosensitive properties, which are capable of producing reactive oxygen species upon exposure to light at appropriate wavelengths, thereby inactivating various foodborne pathogens with great promise for food sterilization. The information presented in this systematic review may provide practical insights for implementation of photodynamic inactivation in industrial settings and encourage future development of food-grade photosensitizers for food sterilization.
Keyword ：
Food additive Food additive Foodborne pathogens Foodborne pathogens Food safety Food safety Photodynamic Photodynamic
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| GB/T 7714 | Dai, Wanzhen , Hu, Jiamiao , Tan, Bee K. et al. Food additives as photosensitizers: A systematic review and narrative synthesis [J]. | FOOD CHEMISTRY , 2025 , 464 . |
| MLA | Dai, Wanzhen et al. "Food additives as photosensitizers: A systematic review and narrative synthesis" . | FOOD CHEMISTRY 464 (2025) . |
| APA | Dai, Wanzhen , Hu, Jiamiao , Tan, Bee K. , Lin, Shaoling . Food additives as photosensitizers: A systematic review and narrative synthesis . | FOOD CHEMISTRY , 2025 , 464 . |
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This study aims to explore the effect of low voltage electrostatic field (LVEF) treatment on the preservation of cut Phalaenopsis. The cut Phalaenopsis 'Paradise Bird' was treated by LVEF (test group) and without LVEF treatment (control group) in the vase period. The indexes were evaluated, including the fresh weight, flower diameter, soluble sugar content, soluble protein content, relative conductivity, malondialdehyde (MDA) content, and related antioxidant enzyme activities (SOD, POD, and CAT) of cut Phalaenopsis. A systematic analysis was implemented on the water migration and water loss of cut Phalaenopsis during the vase period. The content of the water phase was determined using low-field nuclear magnetic resonance (LF-NMR). The water distribution in the cut Phalaenopsis was also observed by MRI pseudo-color imaging. Firstly, the experimental objects were selected as the cut Phalaenopsis with good freshness, and smooth flower surface without the pests and mechanical damage. The cut Phalaenopsis were randomly divided into two groups. The cut Phalaenopsis was frozen at low temperature (without LVEF) as the control group, while the cut Phalaenopsis was treated with LVEF as the test group. Both groups were then stored at (4±1) ℃. The results showed that the cut Phalaenopsis treated by LVEF maintained a better appearance, compared with the control group. Among them, the fresh weight and flower diameter increased by 4.88 % and 4.98 %, respectively, and the content of soluble sugar and soluble protein increased by 0.75 and 4.09 mg/g, respectively. At the same time, the cell membrane permeability of cut Phalaenopsis was also maintained after LVEF treatment. The membrane lipid peroxidation was slowed down to improve the activity of antioxidant enzymes. The relative conductivity and MDA content also decreased by 31.53 % and 21.96 nmol/g, respectively. Furthermore, the LVEF treatment also improved the activity of related antioxidant enzymes. Among them, the peak levels of SOD, POD, and CAT increased by 19.58, 20.77, and 20.21 U/g, respectively. The water phase state of LF-NMR showed that there was a slower decrease in the peak area ratio of cut Phalaenopsis treated by LVEF treatment, compared with the control group. The LVEF treatment also delayed the change of water migration and water loss of cut Phalaenopsis. The MRI pseudo-color imaging results show that the petals of the control group seriously shrunk and wilted by 28 d. Therefore, the LVEF treatment improved the fresh weight and flower diameter of cut Phalaenopsis, whereas, the loss of soluble sugar and soluble protein content was reduced during the vase period. There was a delay increase in the relative conductivity and MDA content of cut Phalaenopsis. The activity of related antioxidant enzymes was also improved to delay the water migration and water loss of cut Phalaenopsis. Therefore, the LVEF treatment can effectively enhance the ornamental quality to delay the senescence of cut Phalaenopsis. The great potential of LVEF preservation can be gained in commercial utilization, particularly in the cut flower preservation market. The finding can also provide the theoretical basis and technical reference for the application of cut Phalaenopsis. © 2025 Chinese Society of Agricultural Engineering. All rights reserved.
Keyword ：
Cell membranes Cell membranes Enzyme activity Enzyme activity Magnetic levitation Magnetic levitation Nuclear magnetic resonance Nuclear magnetic resonance Surface discharges Surface discharges
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| GB/T 7714 | Liu, Lifang , Zou, Shiqing , Peng, Donghui et al. Preservation effect of cut Phalaenopsis by low voltage electrostatic field (LVEF) [J]. | Transactions of the Chinese Society of Agricultural Engineering , 2025 , 41 (2) : 310-317 . |
| MLA | Liu, Lifang et al. "Preservation effect of cut Phalaenopsis by low voltage electrostatic field (LVEF)" . | Transactions of the Chinese Society of Agricultural Engineering 41 . 2 (2025) : 310-317 . |
| APA | Liu, Lifang , Zou, Shiqing , Peng, Donghui , Hu, Jiamiao , Lin, Shaoling . Preservation effect of cut Phalaenopsis by low voltage electrostatic field (LVEF) . | Transactions of the Chinese Society of Agricultural Engineering , 2025 , 41 (2) , 310-317 . |
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Microalgae are rich sources of astaxanthin well recognized for their potent bioactivities such as antioxidant, anti-cancer, and anti-inflammatory activities. Recent interests focused on the bioactivities of microalgae-derived astaxanthin on treating or preventing cancers mediated by their antioxidant and anti-inflammatory properties. This is due to the special structural configuration of microalgae-derived astaxanthin in terms of unsaturation (conjugated double bonds), stereochemical isomerism (3S,3'S optical isomer) and esterification (monoester), which display more potent bioactivities, compared with those from the other natural sources such as yeasts and higher plants, as well as synthetic astaxanthin. This review focuses on the recent advances on the bioactivities of microalgae-derived astaxanthin in association with cancers and immune diseases, with emphasis on their potential applications as natural antioxidants. Various well-developed biotechnological approaches for inducing astaxanthin production from microalgal culture, along with the proven and emerging industrial technologies to commercialize astaxanthin products in a large-scale manner, are also critically reviewed. These would facilitate the manufacture of bioactive microalgae-derived astaxanthin products to be applied in the food and pharmaceutical industries as salutary nutraceuticals.
Keyword ：
anti-cancer activities anti-cancer activities anti-inflammatory activity anti-inflammatory activity antioxidant activity antioxidant activity Microalgae-derived astaxanthin Microalgae-derived astaxanthin overexpression technique overexpression technique supercritical CO2 extraction supercritical CO2 extraction
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| GB/T 7714 | Huang, Jim Junhui , Xie, Qun , Lin, Shaoling et al. Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production [J]. | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2025 , 65 (31) : 7358-7392 . |
| MLA | Huang, Jim Junhui et al. "Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production" . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 65 . 31 (2025) : 7358-7392 . |
| APA | Huang, Jim Junhui , Xie, Qun , Lin, Shaoling , Xu, Wenwen , Cheung, Peter Chi Keung . Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2025 , 65 (31) , 7358-7392 . |
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以百香果汁为研究对象，采用全自动色差仪、电子舌等设备研究姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响。结果表明：在50μmol/L姜黄素介导下，声光动力联合处理(超声波频率为45 kHz、强度为0.40 W/cm
Keyword ：
声光动力联合处理 声光动力联合处理 姜黄素 姜黄素 百香果汁 百香果汁 贮藏品质 贮藏品质
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| GB/T 7714 | 杨怡静 , 张佳雯 , 林少玲 et al. 姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响 [J]. | 轻工学报 , 2025 , 40 (03) : 19-27 . |
| MLA | 杨怡静 et al. "姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响" . | 轻工学报 40 . 03 (2025) : 19-27 . |
| APA | 杨怡静 , 张佳雯 , 林少玲 , 胡嘉淼 . 姜黄素介导下声光动力联合处理对百香果汁贮藏品质的影响 . | 轻工学报 , 2025 , 40 (03) , 19-27 . |
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干燥效率低导致的能耗高、品质劣变是银耳干制加工面临的严峻挑战。为改善银耳干燥特性，本研究将银耳经低压静电场(LVEF)预处理后，分别采用太阳能-热泵、热风、微波真空对其进行干燥。对鲜银耳在预处理过程中的水分状态及分布情况以及银耳干品的收缩率、复水比、粗多糖、可溶性蛋白、色泽及抗氧化性等指标进行测定。研究发现，随着低压静电场预处理时间的增加(0–48h)，银耳中原本占据主导地位的不易流动水逐渐转变为自由水，水分由耳基逐渐向耳片迁移。相较于未预处理组，太阳能-热泵干燥预处理组银耳的收缩率减小了18.13%，复水比和粗多糖含量分别提高了19.28%、11.24%；热风干燥预处理组的可溶性蛋白含量和DPPH自由基清除率分别提高了17.96%、19.34%；微波真空干燥预处理组的ABTS自由基、羟自由基清除率分别提高了9.32%、25.29%。热风干燥样品的色泽较深、褐变最为严重，但低压静电场预处理可以较好地维持银耳干品色泽；银耳干品的挥发性风味成分主要以无机硫化物、芳香类及甲基类化合物为主；低压静电场预处理有助于增强银耳蒸煮后的口感品质，使其在食用时具有更好的黏附性和口感韧性。
Keyword ：
低压静电场 低压静电场 干燥特性 干燥特性 水分状态 水分状态 粗多糖 粗多糖 银耳 银耳
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| GB/T 7714 | 赵茹月 , 张芃 , 胡嘉淼 et al. 低压静电场预处理对银耳干燥特性及品质的影响 [J]. | 菌物学报 , 2025 , 44 (01) : 170-183 . |
| MLA | 赵茹月 et al. "低压静电场预处理对银耳干燥特性及品质的影响" . | 菌物学报 44 . 01 (2025) : 170-183 . |
| APA | 赵茹月 , 张芃 , 胡嘉淼 , 林少玲 . 低压静电场预处理对银耳干燥特性及品质的影响 . | 菌物学报 , 2025 , 44 (01) , 170-183 . |
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为探讨低压静电场（low voltage electrostatic field,LVEF）处理对蝴蝶兰切花保鲜效果的影响，该研究以蝴蝶兰切花品种“天堂鸟”为试验对象，探究了低压静电场处理对蝴蝶兰切花瓶插期间观赏品质、理化指标及相关酶活性的变化，并通过低场核磁共振（low-field nuclear magnetic resonance,LF-NMR）技术分析蝴蝶兰切花的水分迁移和水分流失情况。结果表明：瓶插第28天时，与对照组相比，低压静电场组的蝴蝶兰切花能保持较好的外观形态，其鲜质量和花径分别显著（P<0.05）提高4.88%、4.98%，可溶性糖含量和可溶性蛋白含量分别显著（P<0.05）提高了0.75、4.09 mg/g，相对电导率和丙二醛（malondialdehyde,MDA）含量分别显著（P<0.05）降低了31.53%、21.96 nmol/g，超氧化物歧化酶（superoxide dismutase,SOD）、过氧化物酶（peroxidase,POD）和过氧化氢酶（catalase,CAT）的活性峰值分别显著（P<0.05）提高了19.58、20.77、20.21 U/g，同时，结果表明低压静电场处理延缓了蝴蝶兰切花的水分迁移和水分流失现象。综上，低压静电场处理延缓了蝴蝶兰切花的品质劣变，该研究结果可为其他切花的保鲜应用提供一定的理论依据和技术参考。
Keyword ：
低压静电场 低压静电场 低场核磁共振 低场核磁共振 保鲜效果 保鲜效果 品质控制 品质控制 理化性质 理化性质 电场 电场 蝴蝶兰切花 蝴蝶兰切花
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| GB/T 7714 | 刘丽芳 , 邹诗晴 , 彭东辉 et al. 低压静电场处理对蝴蝶兰切花保鲜效果的影响 [J]. | 农业工程学报 , 2025 , 41 (02) : 310-317 . |
| MLA | 刘丽芳 et al. "低压静电场处理对蝴蝶兰切花保鲜效果的影响" . | 农业工程学报 41 . 02 (2025) : 310-317 . |
| APA | 刘丽芳 , 邹诗晴 , 彭东辉 , 胡嘉淼 , 林少玲 . 低压静电场处理对蝴蝶兰切花保鲜效果的影响 . | 农业工程学报 , 2025 , 41 (02) , 310-317 . |
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本发明提供一种植物基莲子酸奶的制备方法及其产品，包括以下步骤：称取莲子、蒸馏水以及葡萄糖，混合并搅打成颗粒＜150uM的细腻匀浆；高温灭菌之后将其冷却至室温；再往上述经过灭菌处理后的莲子浆中加入2％的复合菌种，持续搅拌直至状态均匀；所述复合菌种包括德式保加利亚乳杆菌、植物乳杆菌、嗜热链球菌，比例为1：2：1；然后将上述接种后的莲子浆经40±5℃，恒温发酵14±1小时，待酸奶基本达到凝固状态时，停止发酵，即得莲子酸奶；最后冷藏保存。本发明仅以莲子作为发酵底物，发酵成品质地均匀，具有良好的稳定性和风味，还大大提高了莲子酸奶的生物碱含量，使其具备改善失眠的作用。
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| GB/T 7714 | 林少玲 , 吴文丽 , 卢艺慧 et al. 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0[P]. | 2025-03-14 . |
| MLA | 林少玲 et al. "一种植物基莲子酸奶的制备方法及其产品" : CN202510300820.0. | 2025-03-14 . |
| APA | 林少玲 , 吴文丽 , 卢艺慧 , 郑宝东 , 李必金 , 范磅生 . 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0. | 2025-03-14 . |
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