When handling food safety cases that meet the applicable conditions for both administrative and civil public interest litigation, procuratorates possess significant discretion in procedural selection. This has led to practical concerns, such as the use of different handling paths for similar cases, undue compression of the scope of civil public interest litigation, and path dependency in criminal-related cases, which urgently require to be addressed through rulemaking and normative refinement. The choice of administrative or civil procedures should be based on the risk governance logic dominated by administrative supervision and the functional division between procuratorial and administrative powers, with the protection of public interest as the fundamental value orientation. Based on this, the principle of “administrative public interest litigation first, civil public interest litigation as a supplement” under the umbrella of public interest protection should be adopted. Procuratorates should follow a “two-step” judgment path when handling individual cases, namely, determining whether there is a scope for the concurrent application of administrative and civil public interest litigation, and then conducting a substantive judgment on “whether administrative public interest litigation effectively protects social public interests” by considering factors such as risk control efficacy, deterrence intensity, and damage remediation levels, thereby selecting the most suitable procedural plan for the individual case. In specific situations, if civil public interest litigation is more targeted in protecting public interest, the civil procedure should be initiated first. To ensure the effective implementation of procedural selection rules, the legislature should add provisions for procedural selection and coordination, thereby transforming the procedural selection from implicit judgment to demonstrable steps subject to supervision.

The Procuratorial Public Interest Litigation Law has entered the formal legislative process, which is of great significance in serving the innovative needs of the modernization of food safety governance and in responding to the legal needs of the development of food safety public interest protection practices. However, there are still difficulties that need to be urgently addressed in the process of special legislation, particularly regarding the difficulty of investigation and verification, weaknesses in collaborative governance, and uncertainty in imputation standards. Based on the reality of food safety governance, it is necessary to endow the power of investigation and verification with a minimum mandatory force in the process of evidence collection and to strengthen the program design, to build a collaborative governance framework with clearly defined rights and responsibilities and seamless connections along the food regulatory chain, to establish a unified and operable imputation standard, and strive to advance food safety public interest litigation from “ rule by law” to “ rule of law” in pursuit of sound governance.

This study aimed at improving the transfer of a calibration model for determining soluble solids content (SSC) in apples between two near-infrared (NIR) spectrometers. A total of 89 red Fuji apple samples were examined for SSC using an Abbe refractometer, and spectra were recorded using the two NIR spectrometers. First, a partial least squares regression (PLSR) model for predicting SSC was established on the master instrument. Then, the moving window correlation coefficient (MWCC) method was employed to analyze the lateral offset between the spectra from different instruments. Based on this analysis, the wavelet transform-piecewise direct standardization (WT-PDS) algorithm was applied to transfer the master model to the slave instrument, and its performance was compared with those of direct standardization (DS) and piecewise direct standardization (PDS). The results showed that compared with DS and PDS alone, wavelet transform (WT) preprocessing significantly improved the prediction performance for samples on the slave instrument. The WT-PDS algorithm achieved the most significant improvement; the relative prediction deviation (RPD) increased from 2.951 3 to 4.029 8, the root mean square error of prediction (RMSEP) decreased from 0.637 3 to 0.466 2, and the number of transfer samples declined from 40 to 20 compared with DS. Therefore, the WT-PDS algorithm effectively suppressed highfrequency noise and background interference in spectral signals, thereby improving the accuracy of model transfer and offering a more effective solution to reduce complex systematic differences between portable nearinfrared spectrometers.

To elucidate the dynamic changes in egg quality characteristics of the Baicheng-You chicken, a distinctive local breed, this study systematically evaluated the laying performance and 13 egg quality parameters of 771 hens aged 21 to 53 weeks. Multiple nonlinear models, including YangNing, Segmented, and Cubic, were employed to fit the egg production performance curves. Principal component analysis (PCA) was used to establish a comprehensive egg quality evaluation system, and the correlation between age at first egg (AFE) and egg quality at different stages were analyzed. The results indicated that all egg quality parameters, except shell thickness, exhibited significant stage-specific variations (P < 0.05). Nutritional indicators such as egg mass, yolk mass, and yolk ratio increased significantly with age, whereas Haugh unit values declined. Model fitting revealed that YangNing, Segmented, and Cubic models were the optimal models for average egg production, feed conversion ratio, and average egg mass, respectively (R2 ≥ 0.966). The correlation between AFE and egg quality displayed stage-specific patterns, with 145–165 days of age identified as the optimal window for first egg laying. PCA demonstrated that eggs laid during the late laying period (48 weeks) received the highest comprehensive egg quality score (0.912 ± 0.660). Our comprehensive evaluation model provides theoretical and methodological support for quality standard formulation, graded production, and value-added utilization of Baicheng-You chicken eggs.

This study aimed to systematically elucidate the mechanism by which walnut pellicle polyphenols modulate alkaline protease hydrolysis of walnut protein. First, by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), we identified nine characteristic polyphenolic components in the pellicle, including ellagic acid, gallic acid, and catechin. Subsequently, enzymatic kinetic analysis using the Lineweaver-Burk plot revealed that the polyphenol extract acted as an uncompetitive inhibitor of alkaline protease, that is, polyphenols bound selectively to the enzyme-substrate complex, forming an inactive ternary complex, which resulted in a decreased Michaelis constant (Km) and a reduced maximum reaction velocity (Vmax). Finally, Fourier transform infrared spectroscopy (FTIR) was employed to analyze the changes in protein secondary structure induced by polyphenol-protease interaction. The analysis revealed that the phenolic hydroxyl groups of the polyphenols formed new hydrogen bonds with the protease backbone, thereby reconstructing the protein’s hydrogen-bonding network. This reconstruction led to a blue shift in the amide I band and an increase in the proportion of random coil, consequently altering the enzyme’s conformation and catalytic microenvironment. This study comprehensively elucidates the molecular mechanism by which walnut pellicle polyphenols regulate protein hydrolysis through uncompetitive inhibition from an integrated perspective of chemical composition, enzyme kinetics and protein structure. It provides a crucial theoretical foundation for the targeted optimization of walnut protein enzymatic hydrolysis and the enhancement of walnut peptide yield.

This study investigated the effects of kiwifruit juice addition (with volume ratios of orange juice to kiwifruit juice at 5:1 and 1:1) combined with high-pressure homogenization (HPH) on the cloud stability of not-from-concentrate (NFC) orange juice. The results showed that in addition to improving the nutritional quality, the treatment significantly increased the turbidity of the orange juice, and the uniformity of cloud particle size distribution, decreased the pectin methylesterase activity to below 14%, and maintained the cloud stability above 85% after 16 days of storage. Kiwifruit juice addition improved the composition and structure of water-soluble pectin (WSP) in the orange juice: the proportion of homogalacturonan (HG), a polymer of α-1,4 glycosidically linked D-galacturonic acid (GalA) residues, increased, while that of rhamnogalacturonan-I (RG-I) decreased, resulting in fewer WSP side chains, a smoother structure, higher esterification degree, and lower hydrophobicity. These modifications enhanced WSP stability and minimized intermolecular interactions and aggregation, thereby markedly improving juice cloud stability. In conclusion, the combined treatment increased juice turbidity and improved nutritional quality. It had significantly reduced structural damage to pectin, resulting in relatively intact pectin structure with better hydrophilicity, thereby contributing to long-term stability.

This study aimed to investigate the effects of different concentrations of Auricularia auricula polysaccharides (AAP) on the properties and 3D printing performance of corn starch (CS) gels loaded with tea polyphenols (TP). The rheological properties, water distribution, intermolecular interactions, microstructure, textural properties, printing accuracy, color, and antioxidant activity of AAP-CS composite gels were measured to analyze the feasibility of applying these gels as 3D printing materials for food development. The results indicated that AAP load significantly affected the structural characteristics and 3D printing performance of composite gels, with the 3D printing performance initially increasing and then decreasing as the AAP load increased. A favorable equilibrium was established between the dynamic rheological behavior (storage modulus and loss modulus) and the steady-state rheological behavior of the composite gel loaded with 1 g/100 mL of AAP. Meanwhile, the gel exhibited higher hardness, chewiness, and adhesiveness, as well as a denser microstructure, demonstrating the best 3D printing performance. Fourier transform infrared (FTIR) spectroscopic analysis indicated that AAP interacted with CS and TP in the composite gel primarily via hydrogen bonding, without forming new chemical bonds. Furthermore, as the concentration of AAP increased, the color of gels became gradually deeper, the free radical scavenging capacity rose, and the antioxidant capacity increased. The combined addition of polysaccharides and polyphenols significantly improved the 3D printing properties of starch-based materials, providing a reference for the development and application of 3D-printed foods.

This study focused on sarcoplasmic proteins from three types of beef with different ultimate pH (normal, intermediate, and high pHu). The sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns, secondary structure, ultraviolet (UV) spectral characteristics, fluorescence spectral characteristics, turbidity, particle size and zeta potential, surface hydrophobicity, solubility, thiol content and emulsifying properties were analyzed to explore the mechanism underlying the differences in physicochemical properties and structural characteristics of these sarcoplasmic proteins. Results indicated no significant compositional differences among the three sarcoplasmic proteins, but systematic variations existed in molecular conformation. The normal pHu beef sarcoplasmic protein had the highest β-sheet content, surface hydrophobicity and UV absorbance value, while the fluorescence intensity, absolute value of zeta potential, and sulfhydryl content were the lowest. This indicates that its molecular conformation was extended, the hydrophobic region was exposed, the electrostatic repulsion was weak, and the protein was prone to aggregation, resulting in the lowest solubility, highest turbidity, and largest particle size. In contrast, the intermediate pHu and high pHu beef sarcoplasmic proteins had higher α-helix and flexible structure contents, greater fluorescence intensity, higher sulfhydryl content, larger absolute value of zeta potential, lower hydrophobicity, and a more compact and ordered molecular conformation, thus resulting in higher solubility and lower turbidity and particle size. These structural changes led to differences in functional properties. The high pHu beef sarcoplasmic protein exhibited the best emulsifying activity due to its structural characteristics that facilitated rapid interface adsorption, whereas the intermediate pHu beef sarcoplasmic protein had a stable conformation and could form a more solid interface membrane, thus possessing the optimal emulsifying stability. In summary, the pHu of beef is a key intrinsic factor determining the conformation and functional properties of its sarcoplasmic proteins. This finding helps to scientifically select and match raw meat for different product-specific requirements in meat processing.

To enhance the gastrointestinal tolerance and antioxidant activity of Bifidobacterium longum subsp. longum T4, a singlecell encapsulation system designated T4@epigallocatechin gallate (EGCG)-Fe3+@LMP was constructed using a metal-phenolic network (EGCG-Fe3+) and low-methoxy pectin (LMP) as wall materials via layerbylayer selfassembly. The physicochemical properties of the system were characterized by particle size, zeta potential, ultraviolet (UV)-visible spectroscopy, X-ray photoelectron spectroscopy (XPS), scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM). The results showed that after encapsulation, the particle size of bacterial cells increased from 1 929.33 to 5 705.00 nm, and the zeta potential from −20.94 to −18.43 mV. Microscopic observations confirmed the successful formation of the encapsulation system, and XPS analysis verified the presence of Fe3+ in the system. In simulated gastric and intestinal fluids, the survival rates of T4@EGCG-Fe3+@LMP were 4.94 and 53.68 fold higher than those of free bacterial cells, respectively. Moreover, the scavenging rates of T4@EGCG-Fe3+@LMP against 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion, and hydroxyl radicals all exceeded 70%, and its antioxidant activity was significantly higher than that of free bacterial cells (P < 0.05). In summary, this study not only provides an effective encapsulation strategy to improve the gastrointestinal tolerance and antioxidant capacity of probiotics, but also offers new insights into probiotic encapsulation technology based on the synergistic effect of metal-phenolic-polysaccharide networks.

To address the issues of low efficiency and poor safety associated with traditional methods for producing phosphatidylethanolamine (PE), we isolated and identified a strain of Stenotrophomonas maltophilia capable of producing phospholipase D (PLD), and cloned and heterologously expressed its PLD gene smapld. Structural analysis revealed that the N-terminus of SmaPLD contained a non-conserved flexible region (residues 1–52) in the PLD superfamily. Molecular dynamics simulation indicated that this fragment led to increased structural dynamics and decreased stability of the enzyme. By rational design, a N-terminal deletion mutant ΔN-SmaPLD was constructed, which showed significantly enhanced structural rigidity, decreased substrate binding free energy, and greatly improved catalytic activity. The yield of PE obtained with it was 47.66%, compared with 26.37% for the wild-type enzyme. Under optimized conditions of a molar ratio of phosphatidylcholine to ethanolamine 1:3, a volume ratio of aqueous phase to organic phase of 1:2, and a reaction time of 8 hours, the yield of PE catalyzed by ΔN-SmaPLD reached 93.25%. This enzymatic process is mild, green and highly efficient, overcoming the limitations of traditional production methods and providing a new approach for the large-scale preparation of food-grade PE.

Objective: To isolate and characterize a lytic bacteriophage against Escherichia coli O157:H7 and to evaluate its antibiofilm activity on food contact surfaces and its antibacterial effect on contaminated beef. Methods: A lytic bacteriophage was isolated using E. coli ATCC 35150 as the host strain. Its morphological characteristics were observed by transmission electron microscopy (TEM), and its genomic features were analyzed by whole-genome sequencing and phylogenetic analysis. Meanwhile, its host range, multiplicity of infection (MOI), one-step growth curve, and environmental stability were determined. Biofilm removal was evaluated using crystal violet staining and plate counting, and the antibacterial activity on beef stored at 4 and 25 ℃ was assessed by the gradient dilution-spread plate method. Results: A lytic bacteriophage, designated SF-E1, showing typical myovirus morphology, was successfully isolated. SF-E1 belonged to the family Straboviridae and the genus Mosigvirus, with a genome length of 171 055 bp and no detected virulence, antimicrobial resistance, or lysogeny-related genes. SF-E1 exhibited an optimal MOI of 0.01, a latent period of 20 min, and a burst size of 259 PFU/cell, and remained stable over a pH range of 3–11 at temperatures of 4–50 ℃. SF-E1 significantly inhibited E. coli O157:H7 biofilm formation and achieved a removal rate of over 90.00% on high-density polyethylene and stainless steel surfaces. In addition, SF-E1 effectively reduced E. coli O157:H7 on beef at both temperatures. Conclusion: Bacteriophage SF-E1 shows high lytic efficiency and strong antibiofilm activity against E. coli O157:H7, demonstrating its potential as a biocontrol agent in food safety applications.

In this study, 14 strains of Lacticaseibacillus rhamnosus isolated from the feces of healthy infants in the Hulun Buir area of Inner Mongolia were used. By means of whole genome sequencing, comparative genomics and phenotypic metabolic capacity analysis, the association between the genomic characteristics of the strains and their carbohydrate metabolic capacity was systematically analyzed. Genomic analysis indicated that the average genome size was (2.89 ± 0.06) Mb, and the average GC content was (46.71 ± 0.06)%. Functional annotations showed that all strains exhibited significant gene enrichment in in the pathways of carbohydrate metabolism, amino acid metabolism and energy metabolism. Further analysis revealed that the three representative strains, WM-1, WM-2 and WM-5, had significantly more genes related to metabolism (Kyoto Encyclopedia of Genes and Genomes (KEGG)), carbohydrate transport and metabolism (Evolutionary Genealogy of Genes: Non-Supervised Orthologous Groups (eggNOG)), and carbohydrate active enzymes (Carbohydrate-Active enZYmes (CAZy), especially the glycoside hydrolase (GH) and glycosyltransferase (GT) families) than other strains. Specific gene enrichment analysis revealed that these strains exhibited the most significant gene enrichment in starch and sucrose metabolism, histidine metabolism, and the phosphotransferase system (PTS) pathway. The results of metabolic phenotype analysis confirmed that WM-1, WM-2 and WM-5 had stronger utilization capabilities for various carbon sources such as glucose, sucrose, trehalose, galactose and L-rhamnose. Canonical correspondence analysis (CCA) and RV coefficient permutation test (RV = 0.467 7, P = 0.011 8) indicated that there was a significantly positive correlation between the carbon source utilization spectra of the strains and their genome-encoded carbohydrate metabolic potential. In summary, this study clarified the genetic characteristics of infantile Lacticaseibacillus rhamnosus associated with core carbohydrate metabolism, and identified three strains with superior metabolic capacities, WM-1, WM-2, and WM-5. The carbohydrate metabolism capacity predicted by their genomes was highly consistent with the results of metabolokinetic analysis. The findings of this study provide an important genetic basis for future screening of these strains for use as probiotics.

This study evaluated the effects of different doses of Ejiao hydrolysates (> 1 kDa) obtained after in vitro simulated digestion on acidification during in vitro anaerobic fermentation, short-chain fatty acid production, gut microbiota composition, and predicted microbial functions. The results showed that the addition of Ejiao hydrolysates accelerated acidification during the early stage of fermentation. Overall, acetic acid and propionic acid contents tended to increase, and butyric acid levels increased in the medium- and high-dose groups. Total short-chain fatty acid production also rose, with the most pronounced increase observed in the high-dose group. The α-diversity and β-diversity of the gut microbiota exhibited dose-dependent and differential changes in response to Ejiao hydrolysates. Principal coordinate analysis indicated a clear separation of microbial community structures between the treatment groups and the blank control group. At the phylum level, the microbial community was mainly composed of Proteobacteria, Firmicutes, Actinobacteria, and Bacteroidetes, and the relative abundance ratio of Firmicutes to Bacteroidetes exhibited divergent trends under different doses of Ejiao hydrolysates. At the genus level, specific taxa were enriched in the low-dose group, accompanied by a decrease in the relative abundance of Bifidobacterium, whereas the relative abundances of Bifidobacterium and Lactobacillus increased in the high-dose group. Linear discriminant analysis for effect size and functional prediction further suggested the presence of dose-specific microbial biomarkers and differences in multiple metabolism-related functional modules. In conclusion, Ejiao hydrolysates (> 1 kDa) can reshape gut microbiota composition and predicted microbial functions during in vitro anaerobic fermentation, exhibiting dose-dependent microbial response characteristics.

This study systematically evaluated the effects of ginsenoside Rb1 on glucose metabolism and immune function, focusing on its relationship with the Hippo signaling pathway. To this end, db/db diabetic mice were gavaged with ginsenoside Rb1 at doses of 40, 80 or 160 mg/kg for six weeks, and metformin was used as a positive control. The results showed that compared with the model group, ginsenoside Rb1 significantly reduced fasting blood glucose levels and decreased the area under the curve (AUC) in the oral glucose tolerance test (P < 0.01), and also inhibited the rate of body mass gain (P < 0.05). Ginsenoside Rb1 intervention effectively lowered the levels of pro-inflammatory cytokines (interleukin (IL)-1β, IL-6, tumor necrosis factor-α (TNF-α)) in serum and spleen, reduced malondialdehyde (MDA) levels, and enhanced superoxide dismutase (SOD) activity in spleen tissue (P < 0.05), thereby alleviating systemic and splenic oxidative stress damage and improving spleen index. Western blot analysis revealed that compared with the model group, ginsenoside Rb1 suppressed the phosphorylation of nuclear factor-κB (p-NF-κB) p65 protein in spleen tissue. It also upregulated the ratio of phosphorylated mammalian sterile 20-like kinase 1 (p-MST1) to total MST1 (p-MST1/MST1) and that of phosphorylated large tumor suppressor kinase (p-LATS) to total LATS (p-LATS/LATS) (both p-MST1 and p-LATS are key proteins of the Hippo signaling pathway), thereby promoting the phosphorylation of the downstream effector molecule Yes-associated protein (YAP) and leading to a significant increase in the p-YAP/YAP ratio (P < 0.01). In conclusion, ginsenoside Rb1 may ameliorate immune imbalance in diabetic mice by activating the Hippo signaling pathway and inhibiting the NF-κB inflammatory pathway. This study provides a theoretical basis for the potential use of ginsenoside Rb1 as a dietary immunomodulatory agent for the adjunctive management of diabetes.

Objective: This study aimed to optimize the formulation of low-sodium salt with favorable blood pressure-maintaining effects and superior sensory properties, so as to provide a scientific basis for its standardized production and popularization. Methods: Salt samples containing 0%, 15%, 25%, and 35% potassium chloride (KCl) were prepared using refined salt and KCl as raw materials, and irbesartan tablets were set as the positive control. Spontaneously hypertensive rats (SHRs) were used to establish an animal model, and each low-sodium salt group was divided into low-dose and high-dose subgroups. The rats in the positive control group were intragastrically administrated with irbesartan at a clinically equivalent dose of 10 mg/(kg·d) for four consecutive weeks. Systolic blood pressure, diastolic blood pressure and mean arterial pressure of rats were dynamically monitored throughout the intervention period, and an electronic tongue system and sensory evaluation were applied for multi-dimensional analysis of sensory characteristics. Results: The blood pressure-lowering effect of low-sodium salt showed an obvious concentration, dose and time dependence. Both low and high doses of low-sodium salt containing 25% KCl significantly reduced the mean arterial pressure of rats at week 3 of intervention (P < 0.05). At week 4, the high-dose group presented remarkable decreases in systolic and diastolic blood pressure (P < 0.05), along with a sustained and steady reduction in mean arterial pressure (P < 0.05). Intergroup comparison indicated that after four weeks of intervention, the 25% KCl group had a significantly greater reduction in the three blood pressure indicators than the other groups (P < 0.05), indicating better maintenance of healthy blood pressure. The sensory evaluation results demonstrated that the salty taste of KCl was markedly more intense than its off-flavors such as bitterness and astringency, and the sample with 25% KCl achieved an ideal balance between saltiness and undesirable tastes with the highest sensory acceptability. Conclusion: Taking hypotensive efficacy, sensory quality, and production cost into consideration, we confirmed 25% as the optimal addition level of KCl in low-sodium salt. This study provides a scientific reference for the standardized production of low-sodium salt and offers guidance for promoting its market promotion, advancing the national dietary salt reduction initiative, and implementing the Healthy China Strategy.

To investigate the effect of co-fermentation on Astragalus membranaceus and Pueraria lobata blends (AP), in terms of their chemical components and bioactivities, an appropriate starter was selected and the fermentation process was optimized. This study compared the differences in physicochemical properties and bioactive components before and after fermentation and evaluated the enhancing effect of fermentation on the antioxidant capacity of AP blends and their efficacy in ameliorating insulin resistance. The results showed that fermentation with lactic acid bacteria significantly altered the bioactive composition of AP blends and enhanced their ability to improve insulin resistance. Lactiplantibacillus plantarum NX-11 was identified as the optimal starter strain for fermenting AP blends, and the optimal process parameters were determined as follows: temperature 37 ℃, inoculum size 5.3%, fermentation time 64 h, material dosage 2.4%, and A. membranaceus/P. lobata ratio 2:1. After fermentation, the contents of total phenols and total flavonoids increased significantly (P < 0.01), whereas the contents of polysaccharides and total saponins decreased significantly (P < 0.01). The scavenging rates against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radicals also significantly rose. Non-targeted metabolomics analysis revealed that the contents of eight potential hypoglycemic components including 4-hydroxyphenyllactic acid, L-(–)-3-phenyllactic acid, kaempferol, soyasaponin βg, coumestrol, quercetin, biochanin A-7-O-(6”-malonyl) glucoside, and luteolin-7-O-glucoside significantly increased after fermentation. Cell experiments showed that compared with the unfermented AP blend, the high-dose fermented AP blend increased the glycogen content by 36.55% and glucose uptake by 44.05%, decreased glucose-6-phosphatase (G-6-Pase) activity by 39.69%, and elevated high-density lipoprotein cholesterol (HDL-C) levels by 62.29%. In conclusion, fermentation with L. plantarum NX-11 can effectively enhance the efficacy of AP blends in ameliorating hepatic insulin resistance and glucose-lipid metabolic disorders. This finding opens up a new avenue for the development of a new generation of functional foods.

This study investigated the protective effects and underlying mechanisms of nuciferine (NF) against aging-related renal dysfunction using mouse and cell models of D-galactose (D-gal)-induced aging and cellular models. The results demonstrated that 5 and 10 mg/kg NF treatment significantly ameliorated renal dysfunction, fibrosis, apoptosis, and inflammation in aging mice. Furthermore, 60 μmol/L NF markedly suppressed D-gal-induced senescence, fibrosis, and apoptosis in HK-2 cells. Meanwhile, NF effectively inhibited angiotensin-converting enzyme (ACE) activity and modulated the renin-angiotensin system, indicating that NF mitigates aging-associated renal injury through the regulation of ACE activity. In summary, NF serves as a potential natural dietary supplement for improving aging-associated renal dysfunction. This study provides a theoretical foundation for the development of NF-based functional health products.

This study aimed to efficiently prepare oligosaccharides from large-leaf yellow tea and systematically elucidate their structural characteristics and biological activities. A mixture of cellulase and pectinase was used for targeted enzymatic hydrolysis of large-leaf yellow tea. The process parameters were optimized by the combined use of single-factor experiments and response surface methodology with Box-Behnken design. The obtained oligosaccharide (ELYPW) was structurally characterized by high performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FTIR), and atomic force microscopy (AFM). Its hypoglycemic, hypolipidemic, and gut microbiota-modulating effects were evaluated in a high-fat diet-induced obese mouse model. The results revealed that the optimal preparation conditions for ELYPW were as follows: a cellulose-to-pectinase ratio of 1:2, an enzyme concentration of 0.8 mg/mL, pH 5.0, hydrolysis temperature of 40 ℃, and a hydrolysis time of 4 h. Structural characterization indicated that ELYPW had a molecular mass of 3.2 × 103 Da; it was composed primarily of rhamnose, galacturonic acid, glucose, galactose, and arabinose at a molar ratio of 9.32:39.17:1.00:23.11:25.34, with an average particle size of 52.56 nm. In vivo experiments demonstrated that ELYPW significantly reduced body mass, fat mass, fasting blood glucose levels, and serum concentrations of total cholesterol, triglyceride, and low-density lipoprotein cholesterol in obese mice, while concurrently elevating serum high-density lipoprotein cholesterol levels and alleviating hepatic lipid accumulation. Furthermore, gut microbiota profiling showed that ELYPW ameliorated intestinal flora dysbiosis in obese mice, markedly increasing the abundances of beneficial bacterial taxa including Akkermansia, Bifidobacterium, and Lachnospiraceae_NK4A136_group, and decreasing the abundances of detrimental taxa such as Romboutsia, unclassified_f__Atopobiaceae, and Corynebacterium. Collectively, this study demonstrates that ELYPW exhibits prominent effects in ameliorating glycolipid metabolism disorders as well as regulating the gut microbiota. This finding provides theoretical support for the development and application of tea-derived functional oligosaccharides, and offers new insights for the high-value utilization of tea resources and the design of functional foods against metabolic syndrome.

To clarify the differences in nutritional composition and quality among different local chicken breeds, Beijing You chicken, Wenchang chicken, Langshan chicken, and white feather chicken were analyzed for nutritional components, color, cooking loss, texture, and myofibrillar structure characteristics. The results showed that Wenchang chicken exhibited significantly higher levels of palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), essential amino acids (EAA), lysine (Lys), glutamic acid (Glu), and zinc (Zn) than the other breeds (P < 0.05), while Beijing You Chicken exhibited higher linoleic acid (C18:2n6c) content, along with significantly elevated levels of sweet amino acids (Ala, Ser, Gly) and magnesium (Mg) (P < 0.05). Wenchang chicken breast meat exhibited higher lightness (L*) values, while Beijing You chicken thigh meat demonstrated elevated yellowness (b*) values and cooking loss. Langshan chicken thigh meat was characterized by higher redness (a*) values. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) further revealed that Beijing You Chicken and Wenchang Chicken exhibited smaller muscle fiber diameter, higher density, and longer sarcomeres, and thus had significantly better meat tenderness compared with Langshan chicken and white feathered chicken. In summary, Beijing You chicken and Wenchang chicken exhibited superior nutritional composition, meat tenderness, and flavor characteristics. The characteristic components of Beijing You chicken were C18:2n6c, Ala, Ser, and Gly, whereas those of Wenchang chicken were C16:0, C18:0, C18:1n9c, and Glu.

In this study, 37 commercially available plant-based meat products in China were selected and classified into three categories based on animal meat flavors: pork, beef, and chicken. Using an electronic nose, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and sensory evaluation, with traditional animal meats (pork, beef, chicken) as controls, the flavor characteristics of the meat analogs were systematically analyzed, and the key differential aroma compounds between them were identified. The electronic nose analysis identified nitrogen oxides, alkanes, alcohols, ethers, aldehydes, ketones, aromatic compounds, and sulfides as the major volatile aroma components of the animal meats and the plant-based meats and effectively differentiated them based on their odor profiles. Further, GC-MS analysis revealed considerable differences in the volatile flavor components even among different products within the same category. A total of 293 volatile compounds were identified in pork and its analogs, with dodecanal, (E)-2-decenal, and (E)-2-octen-1-ol being key differential compounds between them. In beef and its analogues, 362 volatile compounds were identified, with three key differential compounds: acetaldehyde, octanal, and nonanal. Similarly, in chicken and its analogues, 362 volatile compounds were identified, with three key differential compounds: octanal, benzeneacetaldehyde, and 3-ethyl-2,5-dimethylpyrazine. Sensory evaluation indicated that the plant-based products scored higher in off-flavors such as beany flavor (2.00–5.00) and grassy flavor (2.00–7.00), but lower in meaty flavor scores (2.00–4.00), indicating that their overall flavor still failed to replicate the authentic sensory experience of animal meat. In conclusion, domestic plant-based meats lack essential aroma compounds and sensory authenticity. Developing effective strategies to bridge this flavor gap remains a critical challenge for the industry.

This study systematically compared the effects of low-inoculum (3%) and high-inoculum (5%) monoculture fermentation with Lactiplantibacillus pentosus, as well as mixed-culture fermentation with L. pentosus and L. plantarum (1:1, 5%), on the quality of fermented Shuidong mustard (Brassica juncea var. foliosa), using naturally fermented samples as the control. The quality of fermented Shuidong mustard was evaluated by measuring pH, total acidity, nitrite content, lactic acid bacterial (LAB) count, color parameters, texture properties, and sensory attributes. The differences in flavor compounds of the fermented mustard samples were further analyzed using high performance liquid chromatography (HPLC) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that inoculated fermentation significantly accelerated the acidification process. During the middle and late stages of fermentation, the pH remained below 4.0, while the LAB count was maintained at 107–108 CFU/mL, effectively suppressing nitrite accumulation and the growth of coliform bacteria. Compared with the natural fermentation group, the inoculated treatments exhibited significantly lower residual sugar levels at the end of fermentation. Among them, the high-inoculum monoculture treatment showed the lowest residual glucose concentration ((0.13 ± 0.07) mg/mL), whereas the mixed-culture treatment demonstrated greater metabolic stability. Texture analysis revealed that inoculated fermentation promoted moderate softening of Shuidong mustard, with the low-inoculum single-strain fermentation group exhibiting smaller changes in hardness and chewiness, indicating better texture stability. Regarding non-volatile flavor compounds, mixed-culture fermentation significantly promoted the accumulation of organic acids and taste-active substances, including lactic acid, succinic acid, glutamic acid, and alanine. GC-IMS analysis identified multiple classes of volatile compounds. Alcohols and ketones were dominant in the naturally fermented samples, whereas inoculated fermentation significantly increased the abundance of esters and organic acids. In particular, the high-inoculum monoculture treatment exhibited relatively high levels of ethyl valerate, ethyl lactate, and isovaleric acid and had the most balanced aroma profile and the highest sensory score. In conclusion, an appropriate inoculation strategy can ensure the safety of fermented Shuidong mustard while improving its texture and flavor quality. The high-inoculum monoculture fermentation provided the most harmonious flavor profile, whereas the mixed-culture fermentation showed distinct advantages in organic acid accumulation and color retention.

This study investigated the effect of brewing temperature on the quality of tea infusions from two types of Cistanche deserticola tea, namely the vacuum freeze-dried upper part and the vacuum freeze-dried and baked lower part of the fleshy stem. The changes in the antioxidant activity and sensory flavor characteristics of C. deserticola tea brewed at different temperatures from 80 to 100 ℃ were examined. The color, echinacoside, acteoside, total phenols, total flavonoids, antioxidant activity, and flavor compounds of the tea infusions were analyzed using various techniques including high performance liquid chromatography (HPLC) and electronic nose. The results showed that the optimal brewing temperature for the freeze-dried type was 85 ℃. At this temperature, the tea infusion exhibited a clear light-yellow color, and 13 flavor compounds were detected; the concentrations of of acteoside (201.07 μg/mL) and total flavonoids (2.43 mg/mL) reached the highest values across all tested brewing temperatures. The optimal brewing temperature for the vacuum freeze-dried and baked type was 100 ℃. At this temperature, 14 flavor compounds were identified, including two unique flavor compounds, 1-hydroxy-2-butanone and 2-ethylhexanol. Echinacoside (175.88 μg/mL), total phenols (0.41 mg/mL), total flavonoids (1.69 mg/mL), and 1,1-diphenyl 2-picrylhydrazyl (DPPH) radical scavenging activity (3.06 μmol/mL) all reached their highest levels. In summary, this study provides theoretical support for processing optimization and proper brewing of C. deserticola tea.

To characterize the differences of flavor precursor substances in Coffea arabica beans from Pu’er, Yunnan, a total of 12 C. arabica germplasm resources from the Pu’er production area were systematically evaluated for genetic diversity and metabolic characteristics of flavor precursor by combining simple sequence repeats (SSR) molecular marker technology, analysis of key quality components, and integrated multi-omics strategies. The results showed that the genetic similarity coefficient of the tested materials was 0.72, and they could be divided into three clusters. Although the overall genetic background was relatively narrow, significant intra-species variation still existed. Quality analysis indicated that the contents of primary metabolites (proteins, lipids, carbohydrates, etc.) and secondary metabolites (caffeine, chlorogenic acid, etc.) differed significantly, and there were synergistic or antagonistic relationships among metabolites. Comparative proteomic and metabolomic analysis of two representative differential Catimor materials, FJ240001 and FJ240024, identified 459 differentially expressed proteins and 146 differentially accumulated metabolites, respectively, which were mainly enriched in primary metabolic pathways such as amino acid, lipid, and carbohydrate metabolism, and nine common pathways including ABC transporters and purine metabolism were also discovered. Random forest analysis selected 30 core biomarkers, and the correlation network revealed functionally independent metabolic modules formed by these markers. This study elucidates the metabolic foundation of flavor precursor formation in Pu’er C. arabica at the molecular level, providing a theoretical basis for targeted quality improvement and germplasm innovation.

To enhance the hot-air drying efficiency of carrots and improve the quality of dried products, this study systematically investigated the effects of alternating-current vacuum glow discharge cold plasma (CP) pretreatment at different combinations of power and time on the drying characteristics, comprehensive quality, microstructure and metabolomics of carrot slices. The results showed that CP pretreatment significantly shortened the drying time by 39.2%–54.3% and reduced the specific energy consumption (SEC) by 38.7%–47.8%. The Midilli model was the optimal model for fitting the drying process, and the pretreatment remarkably increased the effective moisture diffusivity (by up to 228.5%). In terms of quality attributes, CP pretreatment effectively improved the color of dried samples by lowering the total color difference and increasing the redness and saturation. Meanwhile, the rehydration ratio was significantly promoted (by up to 39.9%), accompanied by elevated texture hardness and resilience. The total phenolic content increased markedly (by up to 38.1%), while the total flavonoid content decreased slightly. Microstructural observations indicated that the etching action of CP formed abundant micropores and interconnected channel networks both on the surface and in the interior of samples, which provided a structural prerequisite for enhanced mass transfer and improved drying and rehydration properties. Metabolomic analysis demonstrated that at the molecular level, CP pretreatment altered the metabolomic profile of carrot samples. The CP treatment at 300 W for 300 s exhibited the highest enrichment abundance of functional metabolites. Compared with the control group, terpenoid and vitamin contents rose by 21.26% and 27.63% in the treatment group respectively, which was directly related to its excellent color and nutrient retention capacity. In conclusion, CP pretreatment is an eco-friendly technology that enables synchronous quality improvement, efficiency enhancement, and energy conservation during carrot hot-air drying. The findings provide effective references and a theoretical basis for the high-quality processing of dried carrots and other fruits and vegetables.

This study investigated the effects of three non-thermal sterilization pretreatments, plasma activated water (PAW), ozonated water (OW), and slightly acidic electrolytic water (SAEW) on the quality characteristics and microbial community structure of Litopenaeus vannamei. After being soaked in PAW, OW, SAEW or tap water (TW, as the control) for 15 min, shrimp were evaluated for microbiological, physicochemical, and sensory indices, and the microbial community structures of different body parts were analyzed using 16S rRNA high-throughput sequencing. The results showed that all three pretreatments significantly reduced the total viable count, Staphylococcus aureus, Vibrio parahaemolyticus, and Pseudomonas counts, and inhibited the increase of total volatile basic nitrogen (TVB-N) value (P < 0.05). Among them, OW and SAEW pretreatments better maintained the water content, texture, and sensory quality of shrimp. Microbial community analysis indicated that Proteobacteria and Bacteroidota were the dominant phyla in each body part across all groups, but their relative abundances varied among treatments. At the genus level, all three pretreatments effectively inhibited conditional pathogens such as Vibrio and Photobacterium, thereby optimizing the microbial community composition. In conclusion, PAW, OW, and SAEW pretreatments can significantly inhibit bacterial growth in shrimp while improving its quality. This study provides scientific support for the purification, processing and industrial application of aquatic products.

To promote the high-value utilization of lotus roots and their by-products, this study applied pulsed electric field (PEF) technology coupled with magnetic induction electric field (MIEF), high-speed dispersion homogenization (HDH), high-pressure homogenization (HPH), or enzymatic hydrolysis (Enz) to physically modify dietary fiber derived from lotus root nodes. The effects of excitation voltage, treatment time, frequency, and rotational speed on the soluble dietary fiber (SDF) content, SDF-to-insoluble dietary fiber (IDF) percentage, total phenolic content, in vitro antioxidant activity, and inhibitory activities against xanthine oxidase (XOD) and purine nucleoside phosphorylase (PNP) of the dietary fiber were systematically investigated. Both PEF + MIEF and PEF + HDH treatments effectively disrupted the dense fiber matrix, significantly increasing the SDF content and the SDF/IDF percentage while concurrently enhancing the antioxidant and uric acid-lowering activities. Correlation analysis revealed that the XOD and PNP inhibitory effects were positively correlated with the SDF/IDF percentage, whereas the antioxidant activity was positively correlated with the total phenolic content. Based on these findings, we proposed two targeted modification strategies: strategy 1 combined PEF with MIEF (excitation voltage 100 V, time 20 min, and frequency 50 kHz) or HDH (for 30 min at 12 000 r/min), which prioritized maximizing SDF content, total phenolic content, and antioxidant activity; strategy 2 combined PEF with either MIEF (excitation voltage 400 V, time 80 min, and frequency 65 kHz) or HDH (for 30 min at 18 000 r/min), aiming to maximize SDF conversion and uric acid-lowering efficacy. Collectively, PEF can synergize with MIEF or HDH to achieve targeted modulation of the composition and bioactivity of lotus root dietary fiber, providing a theoretical and technological basis for its precise application in functional foods.

Pullulan (PUL) has strong hydrophilicity, so its films have high hygroscopicity. To address this limitation, κ-carrageenan (CAR) was introduced into the PUL matrix to prepare PUL/CAR composite films with CAR contents ranging from 0% to 14% by solution casting. The effects of CAR content on the structural characteristics, mechanical properties, heat-sealing performance, moisture absorption behavior, and solubility of the films were systematically investigated, and their application performance in peptide powder packaging was evaluated. The results demonstrated that the incorporation of 8% CAR formed a dense and well-compatible network structure with PUL by hydrogen bonding. Compared with pure PUL film, the P-8% CAR composite film exhibited enhanced tensile strength and elongation at break, along with a significantly reduced moisture absorption rate (from 12.28% to 8.92% at 81% relative humidity), an increased water contact angle, and decreased surface hydrophilicity. Although the introduction of CAR slightly prolonged the dissolution time, all composite films completely dissolved within 60 s, maintaining excellent fast solubility. After 7 days of storage, the moisture absorption rate of the peptide powder packaged with the P-8% CAR film increased only to 8.05%, indicating the film could effectively delay moisture-induced deterioration of the peptide powder, and the peptide powder still exhibited good instant solubility (complete dissolution within 90 s). In summary, the PUL/CAR composite film is an edible packaging film with relatively low moisture absorption, good mechanical properties, appropriate heat-seal strength, and rapid dissolution characteristics, providing a promising material choice and theoretical basis for green packaging of instant foods.

In order to address the problem of insufficient sensitivity of traditional methods for the freshness monitoring of aquatic products, this study employed the amino acid-based ionic liquid glycine hydrochloride ([Gly]Cl) as a green solvent. Chitosan grafted ferulic acid (CS-g-FA) was prepared by the carbodiimide coupling method and complexed with polyvinyl alcohol (PVA) and roselle anthocyanin (RA). Subsequently, [Gly]Cl was added as a sensitizer to prepare a highly sensitive pH-responsive intelligent indicator film (PVA/CS-g-FA/G/RA). This study investigated the effects of different components on the color response characteristics, physical properties and microstructure of the indicator film, and evaluated its application performance in monitoring the freshness of Penaeus vannamei. The results demonstrated that [Gly]Cl promoted the deprotonation of RA through hydrogen bond interaction, which significantly enhanced the pH sensitivity of the indicator film. Within the characteristic pH range (pH 6–8) for the spoilage of aquatic products, the ∆E value of the PVA/CS-g-FA/G/RA film increased from 14.66 ± 0.92 to 29.65 ± 0.74. After exposure to 80 mmol/L ammonia for 90 min, the ∆E value reached as high as 30.01 ± 0.24, indicating excellent response to ammonia. After addition of [Gly]Cl, the elongation at break of the indicator film increased to (10.35 ± 0.90)%, and its water vapor permeability rose to (2.64 ± 0.50) × 107 g/(m·Pa·s), thereby facilitating the penetration of volatile alkaline substances. In addition, the indicator film displayed excellent UV barrier ability and antioxidant activity, with a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate of (86.73 ± 0.71)%, and possessed a uniform and compact microstructure. This film clearly differentiated fresh, semi-fresh and spoiled P. vannamei, its color changing gradually from deep purplish-red to deep reddish-brown and finally to deep grayish-brown. Its ∆E value showed a significantly positive correlation with total volatile basic nitrogen (TVB-N) content (R2 = 0.956 55). In summary, the PVA/CS-g-FA/G/RA film, with its outstanding environmental responsiveness and biological activity, holds broad application prospects in the field of intelligent indicator packaging for aquatic products.

This study developed a novel microfluidic electrochemical immunosensor based on microfluidic technology and electrochemical immunosensing for the detection of food allergy biomarkers. The sensor utilized screen-printed carbon electrodes (SPCEs) modified with electrodeposited gold nanoparticles (AuNPs) to construct gold nanoelectrodes and was integrated with microfluidic chips to achieve automated sample processing and detection. An 11-mercaptoundecanoic acid (11-MUA) self-assembled monolayer (SAM) was used as the immobilization substrate to construct a streptavidin-biotinylated antibody system. Using the impedance response variation of the redox mediator K3[Fe(CN)6], the chemical changes within the microchannels were converted into electrode impedance signals by an electrochemical workstation, ultimately enabling quantitative detection of the allergen biomarker OX40L based on the impedance values. The sensor exhibited a linear range from 10 to 7 500 pg/mL, a low detection limit (LOD) of 10 pg/mL, and coefficient of variation < 10%, and allowed successful electrode regeneration. Furthermore, the integration of the sensor with a gut-on-a-chip platform achieved real-time dynamic monitoring of cytokines stimulated by four allergens (e.g., ovalbumin, gliadin), and interfacing it with external devices such as electrochemical workstations allowed continuous monitoring of ovalbumin for up to 80 hours. In summary, this integrated system offers the advantages of miniaturization, high sensitivity, and automation, providing a novel technical platform for allergy mechanism research and food safety detection.

A method was developed for the determination of flusulfinam and flufenoximacil residues in five common types of fruits and vegetables (broccoli, yardlong bean, citrus, grape, and banana) using dispersive solid-phase extraction (dSPE) as the sample preparation technique coupled with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Samples were extracted with 0.1% formic acid in acetonitrile (V/V) and cleaned up with primary secondary amine (PSA). The separation was achieved on a ZORBAX RRHD Eclipse Plus C18 column (2.1 mm × 50 mm, 1.8 µm) using a mobile phase consisting of ultrapure water and acetonitrile. Quantification was performed using a matrix-matched calibration curve with external standard calibration. The calibration curves for flusulfinam and flufenoximacil demonstrated good linearity over the concentration range of 0.5 to 100.0 ng/mL, with coefficients of determination ranging from 0.999 68 to 0.999 97. The limits of detection (LOD) and limits of quantification (LOQ) for both compounds were 0.5 and 1.0 μg/kg, respectively. At spiked levels of 1.0, 10.0, and 50.0 μg/kg, the average recoveries for flusulfinam and flufenoximacil ranged from 88.7% to 110.9% and from 93.9% to 119.7% with relative standard deviation (RSD) ranging from 2.3% to 7.3% and from 1.5% to 8.0%, respectively. The method is simple, fast, sensitive, accurate, and suitable for simultaneous determination of flusulfinam and flufenoximacil residues in fruits and vegetables, providing technical support for the detection and dietary risk assessment of these newly developed herbicides in domestic and imported agricultural products.

Aptamer-functionalized Fe3O4 nanoparticles/graphene oxide (Apt/Fe3O4/GO) was synthesized by the chemical co-precipitation method for use as a sorbent for magnetic solid-phase extraction (MSPE). The prepared material was characterized using various techniques such as Fourier transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM), X-ray diffraction (XRD), vibrating sample magnetometer (VSM), and X-ray photoelectron spectroscopy (XPS) to demonstrate the successful preparation of Apt/Fe3O4/GO. Subsequently, an ultra-high performance liquid chromatography with fluorescence detection (UPLC-FLD) method was established for the detection of zearalenone (ZEN) in corn and wheat samples after MSPE using Apt/Fe3O4/GO. Important operating parameters including sample pH, extraction time, and desorption conditions were optimized. The results indicated that under optimized conditions, the pretreatment procedure was achieved within 11 minutes. The established MSPE-UPLC-FLD method showed a good linear relationship in the concentration range of 8.0–1 000.0 ng/mL, with a detection limit (LOD) of 2.64 ng/mL. The recoveries for actual samples ranged from 88.2% to 101.8%. After 8th repeated use, the recovery remained at around 80.5%. In conclusion, Apt/Fe3O4/GO combines the magnetic advantages of Fe3O4/GO and the recognition ability of aptamers, significantly improving the detection efficiency, sensitivity, and selectivity of ZEN. This composite holds great application value in food analysis.

This study aimed to establish a duplex droplet digital polymerase chain reaction (ddPCR) assay for the rapid quantification of Cronobacter sakazakii and Listeria monocytogenes. Species-specific primers and probes targeting the ompA gene of C. sakazakii and the plcB gene of L. monocytogenes were designed. After systematic optimization of the reaction conditions, the analytical sensitivity, specificity and repeatability of the duplex ddPCR assay were evaluated, and the assay was subsequently applied to detect pathogens in 80 real samples. The optimal reaction conditions were annealing temperature 56 ℃, primer concentration 600 nmol/L, and probe concentration 350 nmol/L for C. sakazakii and 500 nmol/L for L. monocytogenes. No cross-reactivity was observed with 20 common foodborne bacteria, indicating high specificity. The inter- and intra-assay coefficients of variation were both < 16%, demonstrating excellent repeatability. The limits of detection (LOD) were 7.51 copies/reaction for C. sakazakii and 8.02 copies/reaction for L. monocytogenes, which were significantly superior to those of conventional qPCR. Our duplex ddPCR assay offers several advantages such as high specificity and stability, providing technical support for the absolute quantification of these two important foodborne pathogens.

The electroactive bacterium Shewanella is a dominant spoilage microorganism in food products such as cold chain aquatic products. Its extracellular electron transfer (EET) mechanism is not only a core physiological characteristic, but also the key link between molecular metabolism and food spoilage phenotypes. In this article, we summarize the direct and indirect electron transfer pathways of EET in Shewanella, and clarify the localization and functions of the core components in each pathway. Furthermore, the regulatory mechanism of the EET pathway is explained, and the internal relationship between EET and spoilage is analyzed. The regulation of the EET efficiency and spoilage ability by low temperature, acid stress and high salt is systematically elucidated. This review clarifies the complete pathway of Shewanella EET from molecular regulation to spoilage phenotypes, providing theoretical support and technical ideas for targeted blocking of the EET pathway and for promoting the translation of basic research on cold chain food preservation into practical applications.

Sucrose fatty acid esters (sucrose esters) are a class of non-ionic surfactants that are safe, non-toxic, and biodegradable. Approved as food additives by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), they hold considerable promise for a wide range of applications. In contrast to conventional chemical synthesis, which often suffers from poor selectivity and catalyst residue, enzymatic synthesis has emerged as an ideal route for the green and precise preparation of sucrose esters, owing to its mild reaction conditions, high regioselectivity, and environmental friendliness. This review provides a systematic account of recent progress in the enzymatic synthesis of sucrose esters. It begins by describing the structural characteristics of sucrose esters and exploring the intrinsic structure-function relationships that govern their properties, along with evolving research trends in this area. Subsequently, the catalytic mechanisms of enzymes are elucidated at the molecular level, with a focus on the origin of regioselectivity and the regulatory role of the microenvironment in modulating enzyme conformation and activity. Recent advances in reaction system optimization are then synthesized, and the current applications of sucrose esters in the food and pharmaceutical sectors are summarized. Finally, key challenges hindering the industrialization of sucrose ester enzymatic synthesis are identified, and future research directions are proposed, with the aim of providing a theoretical foundation to support its industrial application.

Prepared meat products are increasingly favored by consumers due to their convenience and more stable quality. However, during frozen storage, lipid oxidation, protein degradation, and their interactions can lead to the loss of characteristic flavor and the formation of off-flavors such as rancidity and bitterness, significantly affecting consumer acceptance. This article systematically reviews the free radical chain reaction pathway of lipid oxidation and the evolution patterns of key flavor compounds, and analyzes protein degradation caused by ice crystal damage, enzymatic hydrolysis, and oxidative cross-linking, along with its impact on flavor. Currently, these deterioration processes can be effectively delayed by applying novel freezing technologies (e.g., high-pressure freezing and ultrasound-assisted freezing) to optimize ice crystal morphology, utilizing natural additives (e.g., rosemary extract and antifreeze proteins) to inhibit oxidation and ice crystal damage, and employing high-barrier or active packaging to regulate the microenvironment. This review aims to provide a systematic theoretical foundation and technical reference for the targeted flavor regulation and quality improvement of prepared meat products during frozen storage.

Foodborne hazards pose a potential threat to human health. Establishing accurate and sensitive detection methods is the core means to ensure food safety and prevent this risk. Fluorescence detection methods have been widely applied in the field of food safety testing, due to their advantages such as high sensitivity and simple operation. However, the complexity of food matrices imposes certain limitations on traditional fluorescence detection methods in terms of selectivity, anti-interference ability, and portability. Fluorescent molecularly imprinted paper-based sensors (FMIPS) provide unique advantages for constructing anti-interference rapid food safety detection platforms, owing to their unique structure, favorable designability, good selectivity, sensitivity, and portability. This article provides a systematic summary of the causes of interference with FMIPS in food matrices and their anti-interference mechanism, focusing on the anti-interference strategies, including precise identification, time gating and spectrum dimension identification, ratiometric strategy, carrier auto-fluorescence masking, signal conversion, and sample pretreatment. In addition, the applications of FMIPS in food safety detection are summarized and analyzed with the aim of providing theoretical support for the design and applications of fluorescent sensors.

Tea (Camellia sinensis L.) is a widely consumed beverage globally and is rich in proteins and various amino acids, making it a significant source of bioactive peptides. In recent years, numerous tea-derived bioactive peptides with diverse functions have been identified. This article reviews the preparation methods for tea peptides, including enzymatic hydrolysis and microbial fermentation, as well as their purification, structural identification, and bioactivity. Emphasis is placed on recent progress in activity evaluation systems, structure-activity relationships, and the elucidation of mechanisms of action. Furthermore, the stability of tea peptides during gastrointestinal digestion and food processing is systematically examined. Current research gaps are identified. We hope that this review will provide theoretical references for further exploration and application of tea peptides in food processing.

Aquatic products, rich in protein and unsaturated fatty acids, hold an important position in the food industry. However, they are highly susceptible to quality deterioration such as spoilage, oxidative degradation, and enzymatic browning during storage and processing, thereby reducing their edible and commercial value. As a carboxymethylated derivative of chitosan (CS), carboxymethyl chitosan (CMCS) exhibits excellent water solubility, biocompatibility, antimicrobial activity, and antioxidant properties, demonstrating broad application prospects in the preservation and processing of aquatic products. This review summarizes the molecular characteristics, functional properties, and preparation methods of CMCS, and examines its practical applications in the preservation, processing, and intelligent packaging of aquatic products. Additionally, the future prospects of CMCS in the processing and preservation of aquatic products are discussed, aiming to provide references and a theoretical basis for the innovative application of CMCS in the processing and preservation of aquatic products and for technological advancements in this field.

Ulcerative colitis (UC) is a chronic nonspecific inflammatory bowel disease characterized by recurrent abdominal pain, diarrhea, and mucopurulent bloody stools. Current UC medications are plagued by systemic side effects and inconsistent therapeutic efficacy, underscoring the need for novel approaches. Hyaluronic acid (HA) has been approved as a new food ingredient or dietary supplement component in multiple countries. In recent years, HA-based hydrogel drug delivery systems have emerged as a promising therapeutic direction for UC. This review systematically summarizes recent advance in these delivery systems, covering the pathological features of UC, the therapeutic advantages of HA hydrogels, fabrication methods for intelligent HA hydrogels, lesion microenvironment-responsive designs and the underlying mechanism, and strategies to enhance the retention of HA hydrogels in UC lesions. This review provides theoretical references for the further development and utilization of intelligent HA hydrogels for UC treatment.

With the changes in dietary habits and lifestyles, the global prevalence of diabetes continues to rise, and the concept of blood glucose control as part of a healthy lifestyle has increasingly attracted public attention. Legumes, rich in resistant starch, dietary fiber, and various bioactive components, can effectively reduce postprandial blood glucose peaks and thus have broad application prospects in the development of functional foods. Research indicates that pretreatment methods significantly affect the structure and function of various components in legumes, often leading to changes in starch composition and structure as well as the content and activity of bioactive substance, thereby influencing blood glucose stability. This article systematically reviews the effects and mechanisms of physical, chemical, and biological pretreatment methods on the glycemic index (GI) of legumes, aiming to provide a theoretical reference for the development of legume-based functional products.