ACTA ALIMENTARIA 发表关于食品科学（物理学、物理化学、化学、分析、生物学、微生物学、酶学、工程、仪器仪表、自动化和食品经济学、食品生产和食品技术、食品质量、收获后处理、食品安全和营养）。

The journal "Acta Alimentaria" focuses on the field of food science, covering various aspects such as physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation, food economics, food production and technology, food quality, post-harvest processing, food safety, and nutrition.

《Acta Alimentaria》期刊专注于食品科学领域，涵盖物理学、物理化学、化学、分析、生物学、微生物学、酶学、工程、仪器仪表、自动化、食品经济学、食品生产与技术、食品质量、收获后处理、食品安全及营养等多个方面的研究。

Acta Alimentaria

Abstract Using efficient and safe preservation technologies to extend the shelf life of fruits and vegetables is always an important research topic. Among numerous preservation technologies, ultrasound is one of the most available and pollution-free methods that improve the storage quality of fruits and vegetables. The paper summarises the application of ultrasound and its combined treatment in fruit and vegetable storage in recent years, including the cleaning effect, passivation of enzymes, sterilisation, and the impact on quality indicators. In addition, the limitations of ultrasound technology in fruit and vegetable preservation are also detailed. Only under the appropriate conditions can ultrasound treatment extend the shelf life of fruits and vegetables. However, ultrasound combined with other technologies usually can get better preservation effects, providing a broader application prospect for ultrasound technology.

Z.W. Shu

S.M. Wang

W.W. Xu

N. Wang

Z.Q. Pan

Y.D. Xu

N.N. Wu

Research progress of ultrasound technology and its combined application in fruit and vegetable storage

超声技术及其在果蔬贮藏中联合应用的研究进展

Abstract The present work evaluates the effect of the incorporation of 6% carnauba wax (CW) and 7% monoglyceride (MG) oleogels for production of a healthy lipid mixture (linseed and sunflower oils) oleogels as a fat replacer at 30, 50, and 70% in hamburger formulation. Hamburgers' fatty acid composition, cooking loss, fat absorption, and texture and oxidative stabilities were evaluated. Incorporation of oleogels in hamburger formulation resulted in a significant decrease ( P &lt; 0.05) in amounts of saturated fatty acids (SFAs), as well as a decrease in the ratio of omega-6 to omega-3 fatty acids and atherogenic indices, and an increase in linoleic and linolenic acids (PUFAs) content. Substitution of animal fat with CW and MG based oleogels improved the manufactured hamburgers' quality by reducing cooking loss and fat absorption. In addition, the use of oleogel improved the oxidative stability during the storage of burgers. The lower hardness of oleogels compared to animal fats, as well as their nutritional and technological properties, make them a desirable candidate for animal fat substitution.

L. Roufegarinejad

A. Habibzadeh Khiabani

F. Kheiri

M. Gharekhani

O. Said Toker

A. Karimidastjerd

A. Alizadeh

Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers

用油凝胶替代动物脂肪作为创新策略对汉堡中脂肪酸组成、工艺特性、氧化特性及感官特性的影响

Abstract Allium is a plant genus with high medicinal and dietary value, which encompasses commonly used culinary herbs such as scallion, garlic, and onion. In this study, we investigated whether Allium extracts exert protective effects on radiation-induced chromosomal damage in BALB/c mice. The mice were orally administered 200 mg kg −1 Allium extracts (scallion, garlic, and onion) for 6 weeks and exposed to 2 Gy gamma radiation 1 day after the final feeding. Haematological parameters and the number of micronucleated bone marrow polychromatic erythrocytes (MnPCEs) were evaluated. Additionally, we analysed the effects of Allium extracts on inflammasome activation in lipopolysaccharide-primed murine bone marrow-derived macrophages. The Allium extracts increased the numbers of peripheral white blood cells, lymphocytes, neutrophils, and red blood cells; significantly decreased the number of MnPCEs; and suppressed the maturation of interleukin-1β by blocking activation of the NLRP3 and AIM2 inflammasomes. In conclusion, Allium extracts protected the hematopoietic function of bone marrow, reduced radiation-induced formation of micronuclei, and suppressed activation of the NLRP3 and AIM2 inflammasomes. Further research is needed to explore the molecular mechanisms of these effects of Allium .

Z.J. Tian

Y. Bian

Y.Q. Liu

Y.H. Yin

Y. Cao

Z.G. Bian

Y.M. Li

M.J. Lee

L. Li

Extracts of Allium species suppress activation of the NLRP3 and AIM2 inflammasomes and formation of radiation-induced micronuclei

葱属植物提取物抑制NLRP3和AIM2炎症小体激活及辐射诱导的微核形成

Abstract The aims of this study were to formulate 2% and 3% (w/v) hemp seed beverages and to evaluate chemical composition, colloidal stability, safety, and sensory profiles after roasting the seeds (150 °C, 15 min). Beverages with 2% and 3% roasted hemp seeds evidenced acceptable sensory attributes and nutritious profile, containing 0.6–1% protein, 0.4–0.6% dietary fibre, and 0.5–0.8% lipids –mainly unsaturated fatty acids–, respectively. The roasting treatment significantly increased the phenolic content by 49–55% and the antioxidant capacity by 15%, and improved the sensory attributes of the beverages. Low peroxide levels (&lt;1 meq O 2 /kg) in roasted hemp seed beverages were detected up to five days in cold storage, with better capacity against oxidation at 2% seed content. The use of 0.03% gellan gum improved the physical stability of suspensions contributing to their overall acceptability. Roasted hemp seed beverages showed no cannabinoid and tetrahydrocannabinol (THC) content. The advantages observed after roasting the seeds on phenolic content, antioxidant activity, sensorial acceptability and safety provided better attributes for the feasibility of beverages formulated with hemp seeds. The results showed a formulation suitable for the development of potential industrial roasted hemp seeds beverages with promising compositional profiles.

A. Pugliese

E. Kakisu

Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety

大麻籽（Cannabis sativa L.）饮料的开发：烘焙效果与安全性

Abstract Bio-waste (51.54% of total weight) was obtained from the head and shell of giant red shrimp ( Aristaeomorpha foliacea ), and comparison with the fatty acid profiles of shrimp meat revealed a higher total polyunsaturated fatty acids content in bio-waste. The study then investigated the effect of six solvents of different polarities (hexane, acetone, chloroform, methanol, ethanol, and isopropyl alcohol) on astaxanthin yield, antioxidant activity, and colour a* values (redness) of the bio-waste using ultrasound-assisted extraction (UAE). As a result, hexane showed the highest astaxanthin yield with a linear correlation observed between astaxanthin yield, antioxidant activity, and colour a* values. In contrast, methanol, ethanol, and acetone exhibited the lowest quality values. These findings underline the effectiveness of low polarity solvents in achieving maximum astaxanthin yield.

A. Kaya

G.N. Ural

O.K. Topuz

Valorisation of giant red shrimp (Aristaeomorpha foliacea) bio-waste: Effects of solvents of different polarities on astaxanthin yield and quality

巨红虾（Aristaeomorpha foliacea）生物废弃物的价值化：不同极性溶剂对虾青素产量和质量的影响

Abbreviation	Acta Aliment.
Journal Impact	0.76
Quartiles(Global)	NUTRITION & DIETETICS(Q4)

ISSN	0139-3006, 1588-2535
h-index	33

Publication Information	Publisher: Akademiai Kiado，Publishing cycle: Quarterly，Journal Type: journal，Open Access Journals: No
Basic data	Year of publication: 1996，Proportion of original research papers: 94.92%，Self Citation Rate:12.50%， Gold OA Rate: 40.11%
Average review cycle	网友分享经验：较慢,18-36周
Average recruitment ratio	网友分享经验：容易

Acta Alimentaria

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Research progress of ultrasound technology and its combined application in fruit and vegetable storage

Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers

Extracts of Allium species suppress activation of the NLRP3 and AIM2 inflammasomes and formation of radiation-induced micronuclei

Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety

Valorisation of giant red shrimp (Aristaeomorpha foliacea) bio-waste: Effects of solvents of different polarities on astaxanthin yield and quality

Effect of animal fat replacement by oleogel as an innovative strategy on the composition of fatty acids, technological, oxidative, and sensory properties in hamburgers

Extracts of Allium species suppress activation of the NLRP3 and AIM2 inflammasomes and formation of radiation-induced micronuclei

Development of hemp seed (Cannabis sativa L.) beverages: Roasting effects and safety

Research progress of ultrasound technology and its combined application in fruit and vegetable storage

Valorisation of giant red shrimp (Aristaeomorpha foliacea) bio-waste: Effects of solvents of different polarities on astaxanthin yield and quality