This study systematically quantified and analyzed the correlation between different regions of interest (ROI) characteristics (part, shape, and size) and the prediction accuracy of soluble solids content (SSC) in kiwifruits to build a kiwifruit SSC prediction model by integrating hyperspectral imaging with ROI selection. The ROI spectral data of whole fruits were preprocessed using multiplicative scatter correction (MSC), Savitzky-Golay (SG) smoothing, standard normal variate (SNV) transformation, or SNV-SG smoothing. A partial least squares regression model was established to predict the SSC of kiwifruits, and performance analysis was conducted to determine the optimal preprocessing strategy. Furthermore, we extracted the ROI spectral information of different shape and size combinations at the equator, calyx, and peduncle of kiwifruits to compare the accuracy of the prediction model. The results revealed that SNV preprocessing yielded the best performance, with a coefficient of determination (RP2) of 0.832 7 and a root mean square error of prediction (RMSEP) of 0.387 1 for whole-fruit ROI prediction set. The ROI characteristics significantly impacted the accuracy of SSC prediction, and the effects of fruit part, shape, and size followed the decreasing order: equator > calyx > pedicel; circular > square; and small > large. Notably, the small circular ROI at the equator yielded the optimal prediction, with RP2 = 0.917 3 and RMSEP = 0.221 7. This study demonstrates the crucial role of ROI optimization in hyperspectral image modeling, clarifies the advantages of the “equator-circular-small” combination, and provides an effective approach for improving the prediction accuracy of SSC in kiwifruits using hyperspectral technology.

In this study, fresh tea leaves were subjected to three withering processes: natural withering, far-infrared radiation for 3 h, and far-infrared radiation for 6 h. The contents of major taste substances were determined according to the Chinese national standards, and visible-near infrared (Vis-NIR) spectroscopy and machine vision (MV) data of the withered samples were collected to build an improved one-dimensional convolutional neural network model integrated with a convolutional block attention module (CBAM-1DCNN). The results showed that the phenol/ammonia ratio after infrared radiation for 3 h followed by natural withering for 15 h decreased by 20.06% compared with fresh leaves, and this treatment group achieved the highest sensory score. The CBAM-1DCNN model based on the Vis-NIR-MV fused data exhibited stronger discrimination capacity than did the models based on the Vis-NIR and MV data with an accuracy of 99.11% for the training set and 96.00% for the prediction set. Far-infrared radiation significantly altered the contents of major taste substances, and Vis-NIR spectroscopy combined with MV enabled rapid discrimination of the withering degree of black tea.

Efficient and sensitive detection technologies are crucial for the precise monitoring of food quality and safety. Nanozymes, owing to their superior catalytic activity, can significantly enhance detection signals, thereby effectively improving the sensitivity and accuracy of analytical methods. However, the complexity of food matrices and the multi-dimensional nature of spectral data may compromise the reliability of detection results. Machine learning algorithms possess robust data processing and analysis capabilities, enabling in-depth mining and interpretation of complex detection data, thus effectively improving the accuracy, sensitivity, and efficiency of analytical techniques. This article presents a comprehensive review of the applications of nanozyme-based sensing technologies integrated with machine learning in the field of food quality and safety detection. It particularly highlights the technical advantages of this integration in the detection of food hazards, quality, and authenticity. The combination of machine learning with nanozyme-based sensing technologies not only enhances the detection precision and efficiency but also provides solid technical support for advancing food safety detection toward intelligent and high-throughput systems.

In this work, a portable sensor based on ionic liquids-carboxylated carbon nanotubes/screen-printed carbon electrodes (IL-COOH-CNTs/SPCE) was constructed and coupled with machine learning for sensitive sulfamethoxazole (SMZ) detection. The IL-COOH-CNTs/SPCE exhibited low impedance, a large effective surface area, and excellent stability. The sensor displayed a wide linear range from 1.04 to 233.00 μmol/L, with a limit of detection (LOD) of 0.009 μmol/L and a limit of quantification (LOQ) of 0.030 μmol/L. The sensor coupled with least square support vector machine (LS-SVM) achieved superior predictive performance than when coupled with artificial neural network (ANN). Furthermore, the recoveries for spiked food samples using this method showed no significant difference from those obtained using high-performance liquid chromatography (HPLC), confirming the high accuracy and practicality of the developed method. In summary, the IL-COOH-CNTs/SPCE sensor provides a reliable, portable, and efficient alternative for SMZ detection in aquatic and livestock products.

In this study, a novel dual-mode signal amplification aptamer-based test strip method that utilizes the photothermal effect and peroxidase-like activity of Fe3O4@Au composite nanomaterials was developed for the rapid detection of Salmonella typhimurium. Under optimal conditions, a visual detection limit of 104 CFU/mL was achieved based on peroxidase-like catalytic coloration. By utilizing the photothermal effect of Fe3O4@Au, a quantitative standard curve was established by plotting the temperature change (ΔT) against bacterial concentration. A linear detection range from 104 to 108 CFU/mL was achieved, with a lowest detection limit of 3.02 × 102 CFU/mL. The method demonstrated high specificity for S. typhimurium, and showed no cross-reactivity with Salmonella Paratyphi B, Listeria monocytogenes, Escherichia coli O157:H7, or Staphylococcus aureus. Furthermore, the test strip exhibited satisfactory storage stability. It was successfully applied to detect S. typhimurium in real samples, including milk, chicken breast, and pork. The recovery rates ranged from 80.54% to 104.35%. With its advantages including rapidity, simplicity, and accuracy, this method can effectively detect S. typhimurium in complex food matrices. It represents a promising strategy for rapid on-site food safety screening.

In recent years, the exposure risk of emerging contaminants in the food chain has become increasingly prominent. Although conventional analytical techniques are sensitive and accurate, they remain limited in complex matrices with low detection efficiency, cumbersome sample pretreatment, and high operational costs. Functionalized nanomaterials, with their high specific surface area, tunable surface chemistry, and superior signal responsiveness, provide a new material foundation for the rapid analysis of emerging contaminants. This review systematically summarizes the application characteristics of various nanomaterials in contaminant enrichment, signal transduction, and analytical platform integration. It further elucidates the role of functional design in performance optimization from three aspects: bottom-up synthesis, post-synthetic modification, and multi-material synergy. Based on case studies on the analysis of different emerging contaminants in foods, the review discusses recent advances in the application of these materials for improving the detection sensitivity, reducing the detection time, and achieving platform integration. Finally, a feasible technical roadmap is proposed for rapid on-site detection and risk prevention, with the aim of offering insights for future monitoring and control of emerging contaminants in foods.

Objective: To develop an aptamer-crosslinked fluorescent hydrogel biosensor for the detection of zearalenone (ZEN) in foods. Methods: Primer strand A and strand B modified with Black Hole Quencher 1 (BHQ1) were copolymerized under specific conditions to form polymer A (PS-A) and polymer B (BHQ1-PS-B), respectively. Aptamer labeled with 6-carboxyfluorescein (FAM-Apt), serving as both a signal probe and crosslinker, hybridized with PS-A and BHQ1-PS-B via complementary base pairing to form a DNA hydrogel. ZEN competed with BHQ1-PS-B for binding to FAM-Apt, leading to hydrogel dissociation. This resulted in the separation of the fluorophore (FAM) and the quencher (BHQ1), turning on the fluorescence signal. Results: This method enabled one-step qualitative and quantitative analysis of ZEN, with a linear range of 1–500 nmol/L and a detection limit of 8.7 nmol/L. Recovery rates for spiked flour samples ranged from 80.3% to 94.2%. Conclusion: The aptamer-crosslinked fluorescent hydrogel biosensor is sensitive, efficient, time-saving, and thus suitable for the rapid detection of ZEN in foods.

Since the 18th National Congress of the Communist Party of China, the Central Committee of the Communist Party of China has continuously deepened the interpretation of the Greater Food approach, which has provided macro-guidance for building a diversified food supply and consumption system. To practice this concept, implement the Healthy China strategy, and advance national nutrition improvement, a sound legal system is needed to provide guidance and support. By sorting out nutrition legislation in China and drawing on other countries’ experience in nutrition legislation, this review concludes that the conditions have been ripe for enacting specialized legislation in the field of nutrition. In terms of institutional expression, nutrition legislation should serve as a supplement and improvement to the Food Safety Law, positioned at a higher level than the Administrative Measures for Nutrition Improvement Work. Its content should include strengthening nutrition security and interventions for specific populations, establishing a system and mechanism for national nutrition improvement work, building a market supervision framework and governance rules, attaching importance to food and nutrition education, and strengthening nutrition promotion efforts.

In recent years, the importance of food safety governance has become increasingly prominent, influenced by international events such as pandemics and geopolitical conflicts, as well as domestic situations like the gradual transformation of food consumption and the increasing pressure on food safety. Based on these, effective food safety governance requires enhanced collaboration between administrative enforcement and criminal justice. Strengthening the administrative-criminal case connection allows for a more robust application of legal measures, thereby helping to uphold fundamental food safety standards. The transfer of law enforcement evidence throughout this process is crucial for bridging administrative and criminal proceedings in food cases. Based on fundamental legal principles and the current operational status, this article focuses on the challenges in the transfer of law enforcement evidence within this mechanism and proposes corresponding improvement suggestions, with the aim of promoting the sustained and sound development of the mechanism for connecting administrative and criminal procedures for food cases and leveraging the power of the laws in safeguarding public food safety.

Objective: To investigate the structural characteristics of a myofibril-bound serine proteinase inhibitor (MBSPI) from Larimichthys crocea and to elucidate its inhibitory mechanism against MBSP. Methods: MBSPI was purified from the skeletal muscle of L. crocea using ammonium sulfate fractionation, DEAE-Sepharose, and SP-Sepharose ion-exchange chromatography. Its structural characteristics were analyzed by circular dichroism (CD) spectroscopy and intrinsic fluorescence spectroscopy. Inhibition kinetics was employed to determine the inhibitory mechanism. Results: MBSPI was identified as a monomeric protein with a molecular mass of 55 kDa and exhibited specific immunoreactivity with rat polyclonal antibody against white croaker-derived MBSPI. Its primary structure exhibited a high identity to that of glucose-6-phosphate isomerase (GPI). MBSPI was predominantly composed of α-helices and had a thermal denaturation temperature of 53 ℃. At temperatures above 53 ℃, its secondary structure underwent significant changes, Specifically, the α-helix content decreased and the random coil and antiparallel β-sheet contents increased. Kinetic analysis revealed that MBSPI exhibited a competitive inhibitory effect on MBSP with an IC50 of 0.03 µmol/L. MBSPI effectively inhibited MBSP-induced degradation of myosin heavy chain (MHC), actin, and tropomyosin in myofibrillar proteins. Conclusion: The endogenous inhibitor MBSPI from L. crocea skeletal muscle can significantly suppress MBSP-induced autolysis of myofibrillar proteins, providing a new strategy for the utilization of water-soluble proteins in surimi-based product processing.

This study investigated the effects of octenyl succinic anhydride-modified starch (OSA starch) at different concentrations (0, 0.5, 1.0, 1.5, and 2.0 g/100 mL) on the emulsion properties and volatile flavor compounds of snakehead fish soup. The results showed that the oil droplets in the fish soup became smaller and more uniformly distributed as the addition level of OSA starch increased. Confocal laser scanning microscopy (CLSM) revealed that the average diameter of oil droplets decreased from 5.98 μm in the control group to 4.24 μm at an OSA starch concentration of 2.0 g/100 mL. The addition of OSA starch reduced the adsorption of proteins at the oil-water interface, leading to a gradual decrease in the absolute value of the emulsion’s zeta potential, while the contact angle of the emulsion increased. Electronic nose (E-nose) analysis indicated that the response values of sensors W1C and W2S, which are sensitive to aromatic compounds and alcohols, respectively, increased with higher OSA starch concentration, peaking at 1.0 g/100 mL before declining. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that the relative contents of volatile compounds such as nonanal, (E)-2-heptenal, and trans-2-octenal were significantly higher in the OSA starch-treated groups than those in the control group, while the content of 1-octen-3-ol generally elevated. In conclusion, increasing the OSA starch concentration progressively reduced the oil droplet size in the fish soup emulsion, thereby promoting the release of volatile flavor compounds.

Sodium tripolyphosphate (STPP), sodium dihydrogen phosphate (SHP), disodium hydrogen phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (SPP) were employed for the moist-heat phosphorylation of whey protein isolate (WPI90) under varying temperatures and pH conditions. Phosphorylated proteins with stronger heat resistance were selected to determine their solubility, free sulfhydryl content, surface hydrophobicity, secondary structure, sodium, phosphorus, and calcium contents. Furthermore, they underwent ultra-high temperature (UHT, 135 ℃) processing followed by evaluation of their thermal stability indicators, including centrifugal precipitation rate, viscosity, and particle size as well as their solubility and structure. Commercial heat-stable whey protein was used as control. The results revealed that phosphorylation at 75 ℃ led to an increase in the content of free sulfhydryl groups and a decrease in surface hydrophobicity. The incorporation of phosphates increased the sodium and phosphorus contents while reducing both soluble and total calcium contents, with SPP and SHP resulting in the lowest soluble calcium levels (< 3 mg/g). Fourier transform infrared spectroscopy (FTIR) indicated alterations in protein secondary structure, characterized by a general decrease in β-sheet content and an increase in β-turn content. Phosphorylation at 85 ℃ increased the random coil content. All phosphates except DSP enhanced the thermal stability of whey protein at pH 7.0 and different temperatures (75, 80, and 85 ℃), preventing flocculation of whey protein after UHT treatment. The SHMP-modified protein demonstrated the lowest centrifugal precipitation rate and apparent viscosity after UHT treatment, with an overall particle size below 15 µm. Moreover, phosphorylation with SPP, STPP, and SHP at 75 ℃ improved the solubility of WPI90 to different extents, while phosphorylation with SHMP did not. For both 75 and 80 ℃, SPP phosphorylation resulted in the highest solubility of WPI90. In conclusion, this study demonstrates that moist-heat phosphorylation effectively modifies the structure and functionality of whey protein while influencing the salt ion contents in the protein system. Specifically, the addition of SHMP under neutral pH conditions significantly enhances the thermal stability of whey protein, being of guiding significance for the UHT processing of whey protein concentrate.

This study investigated the effects of partially replacing wheat flour with kiwifruit starch (KS) at varying ratios (15%, 20%, and 25%; m/m) on the properties of mixed flours, dough processing performance, biscuit quality, digestibility, and storage properties. The results indicated that KS substitution significantly improved the water-holding and oil-holding capacities of mixed flours, facilitated starch gelatinization, and increased the viscoelastic modulus of doughs, but it reduced the stability of the gluten network. Both the mass and thickness of biscuits decreased significantly with increasing KS substitution. The product with 15% and 20% KS substitution showed improved texture and was more crumbly and easier to chew, which was more aligned with the standards for high-quality crispy biscuits. The biscuit with 20% KS substitution received the highest sensory score (8.51) for overall acceptability, having the dual advantages of blood glucose regulation and good sensory acceptability. KS substitution significantly increased the resistant starch content in biscuits to 41.75%–50.11% while significantly decreasing the starch digestion rate and estimated glycemic index (eGI). Notably, 20% and 25% KS substitution reduced the glycemic index (GI) from high to low-medium. Additionally, KS substitution significantly reduced the rates of lipid oxidation and water absorption and improved the storage stability. This study provides theoretical support for the application of fruit-derived starches such as KS in low GI foods.

In this study, the chemical composition, functional properties and in vitro anti-glycation activity of dietary fiber extracted from raw Bangia fuscopurpurea (control) and fermented B. fuscopurpurea with lactic acid bacteria (LBDF) were systematically investigated. The results indicated that compared with the control sample, LBDF showed a significant increase in soluble dietary fiber content and a 14.34% increase in water-holding capacity (WHC). Moreover, LBDF exhibited remarkable hypoglycemic activity, with a glucose dialysis retardation index (GDRI) of 38.81% and an α-glucosidase inhibition rate of 69.13%. It also demonstrated significant lipid-lowering effects, with a cholesterol binding capacity of 99.12% at pH 2.0 and a pancreatic lipase inhibition rate of 70.61%. Furthermore, LBDF effectively mitigated oxidative stress damage in HT29 cells induced by advanced glycation end products (AGEs) and significantly decreased the expression levels of pro-inflammatory cytokines such as interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). These functional improvements may be ascribed to structural alterations resulting from lactic acid bacterial fermentation, including increased soluble dietary fiber content, the formation of a rough and porous structure, and the exposure of active groups. This study not only provides a theoretical basis for the high-value utilization of B. fuscopurpurea, but also confirms the application potential of lactic acid bacterial fermentation in improving the quality of seaweed dietary fiber.

This study employed high-throughput sequencing technology to determine the microbial diversity in the brewing workshop environment, Daqu, pit mud, and fermented grains (Jiupei) at different fermentation stages for Nongxiangxing Baijiu. The results showed that the microbial community in the brewing workshop environment had the highest richness and diversity, which was significantly different from that in Jiupei during the fermentation process (P < 0.05). The traceability results indicated that in terms of bacterial communities, the environmental microorganisms contributed the most to Jiupei (64.6%, in the middle and late stages of fermentation), followed by the Daqu microbial community (35.2%, in the early stage of fermentation). In terms of fungal communities, the pit mud microbial community contributed the most to Jiupei (50.2%). The dominant microorganisms in the fermentation process of Jiupei included Lactobacillus, Acetobacter, and Debaryomyces, mainly originated from the environment; Thermoactinomyces, Bacillus, Kroppenstedtia, Weissella, and Thermoascus, mainly originated from Daqu; Kazachstania, Saccharomyces, and Pichia, mainly originated from pit mud. The non-volatile metabolic substances in the fermentation process of the fermented Jiupei were mainly concentrated in organic acids and derivatives, lipids and lipid-like molecules, and organic heterocyclic compounds. The metabolic networks of the microbial communities during the fermentation process were closely connected and interacted strongly. According to the classification of Zi-Pi nodes in the metabolic network, 15 metabolic substances such as 1-nitrosopiperazine, methylfuranol, 4-oxo-2-propyl-pentanoic acid, catechin-7-xyloside, 3-isopropylmalic acid, and 4-vinylcyclohexene were identified as key nodes in the metabolic network. The dominant bacterial communities in the fermentation process of Jiupei were more closely related to the key flavors and had a stronger connection with them than did the fungal communities. This study provides solid theoretical support and practical guidelines for the optimization of Nongxiangxing Baijiu production, helping promote the sustainable development of the Baijiu industry.

This study employed metagenomics, flavoromics, and physicochemical analysis to elucidate the regulatory mechanism of different types of mother Daqu on fungal community succession, functional gene expression, and volatile compound dynamics during the fermentation of Daqu. The types of mother Daqu significantly affected the successional trajectory and stability of the fungal community. Specifically, mother Daqu for yellow Daqu maintained a stable consortium dominated by Aspergillus, Ramsonia, and Talaromyces, resulting in high community homogeneity. In contrast, mother Daqu for black and white Daqu showed significant fungal community shifts. Furthermore, both the abundance and taxonomic origin of the functional genes encoding carbohydrate-active enzymes (CAZy) and key flavor compounds (pyrazines and phenylethanol) were mother Daqu-specific. Random forest modeling pinpointed moisture as an important physicochemical factor influencing the fungal community. Path analysis further delineated the relationship of core fungi with key physicochemical factors and volatile substances. Our findings demonstrate that specific microbial consortia in mother Daqu drive fungal succession and metabolic functional differentiation, which in turn influence Daqu quality. This work provides a practical foundation for optimizing the fermentation process and selecting excellent mother Daqu.

To explore the mechanism of the stack fermentation process in Taorong-type Baijiu brewing, this study collected fermented grain (Jiupei) samples at different stacking stages for analysis of the microbial community structure and dynamic changes during the stack fermentation process using the Illumina MiSeq high-throughput sequencing platform. Gas chromatography-mass spectrometry (GC-MS) was used to characterize the flavor compounds in Jiupei, and redundancy analysis (RDA) combined with Spearman correlation coefficients was applied to assess the correlations of physicochemical factors and flavor compounds with microbial communities. The results showed that Firmicutes was the dominant bacterial phylum throughout the stack fermentation process, with the relative abundance of Bacillus reaching its peak (63.47%) at 24 h. The fungal community was primarily composed of Ascomycota; Wickerhamomyces-Candida_clade was more abundant in the early stage (0–12 h), while the relative abundance of Pichia increased continuously with stacking time. Starch was identified as the key physicochemical factor influencing microbial succession during the fermentation process. Furthermore, correlation analysis revealed that the fungal genus Wickerhamomyces-Candida_clade exhibited significantly negative correlations with alcohols and esters (P < 0.05), whereas the bacterial genus Weissella showed significantly positive correlations with these flavor compounds (P < 0.05). Notably, Bacillus was strongly negatively correlated with acids (P < 0.01). These findings provide a theoretical foundation for further elucidating the fermentation mechanism of Taorong-type Baijiu.

Targeting the quorum sensing (QS) system of Hafnia alvei, this study aimed to screen for quorum sensing inhibitors (QSIs) that exhibit synergistic effects with penicillin G acylase (PGA). The QS quenching activity of PGA individually and in combination with chlorogenic acid (CGA), phenyl lactic acid (PLA), or epigallocatechin gallate (EGCG) were assessed using the agar plate diffusion method. By analyzing bacterial spoilage phenotypes and calculating the Jin Zhengjun Q value, QSIs exhibiting a synergistic effect with PGA were selected. The results demonstrated that PGA (2.4 mg/mL), CGA (2.0 mg/mL), PLA (0.6 mg/mL), and EGCG (1.5 mg/mL) degraded C8-HSL by (50.05 ± 0.12)%, (15.08 ± 0.10)%, (10.01 ± 0.11)%, and (8.02 ± 0.14)%, respectively. PGA combined with CGA, compared with PLA and EGCG, showed a higher degradation rate of 60.00% for C8-HSL. Additionally, the combined use of QSIs proved to be more effective in inhibiting bacterial spoilage phenotypes than individual treatments. The combination of PGA with CGA, relative to its combination with PLA or EGCG, more effectively inhibited violacein production, H. alvei biofilm, and swarming, with inhibition rates of (74.19 ± 0.15)%, (62.28 ± 2.21)%, and (54.10 ± 1.72)%, respectively. PGA combined with PLA showed the strongest inhibitory effect on exopolysaccharide production, with an inhibition rate of (37.87 ± 1.39)%. PGA combined with CGA had a synergistic inhibitory effect (Q > 1.15) on violacein production and swarming motility and an additive inhibitory effect (0.85 < Q < 1.15) on biofilm formation, exopolysaccharide production, and swimming motility. The combination of PGA with CGA, compared with its combination with PLA or EGCG, showed a stronger synergistic inhibitory effect on the QS of H. alvei. This study provides a theoretical foundation for the development of novel, green, and efficient QSIs.

This study aimed to obtain yeast strains with strong selenium-enriching capacity and to isolate bioorganic selenium from them for preparing selenium-enriched foods. Microbial isolation techniques, selenium tolerance screening and the tellurite reduction assay were employed. A yeast strain with excellent selenium metabolism characteristics was selected from 12 strains isolated from selenium-enriched soil or fruit peel samples and was identified as Pichia kudriavzevii. After ultraviolet mutagenesis and fermentation condition optimization, the selenium accumulation in this strain increased to 1 678 mg/L, with a selenium conversion rate of 98.6%. Finally, the yeast cells were lysed by high-pressure freeze disruption before the extraction of bioorganic selenium, which was incorporated into yogurt and biscuits to produce selenium-fortified foods. This study provides technical references and a data foundation for developing selenium-enriched microbial resources and their application in functional products.

Objective: To further explore and develop tartary buckwheat (Fagopyrum tataricum), a specialty agricultural product of Liangshan, Sichuan province, this study investigated the effect and mechanism of action of tartary buckwheat seedling powder (TBSP) on dextran sulfate sodium (DSS)-induced ulcerative colitis (UC) and the gut microbiota in mice. Methods: A mouse model of UC was established using 3% DSS. The mice received TBSP via gavage at doses of 100 or 400 mg/kg. Changes in body mass, disease activity index (DAI) score, organ indices, colon length, histopathological damage, colonic inflammatory cytokine levels, protein expression of nuclear factor kappa B (NF-κB) and inhibitor of nuclear factor kappa B alpha (IκBα), alterations in the gut microbiota, and short-chain fatty acid (SCFA) contents were evaluated. Results: TBSP significantly ameliorated pathological states in UC mice, including body mass loss, increased DAI score, colon shortening, intestinal barrier damage, elevated inflammatory cytokine levels, and overactivation of the NF-κB signaling pathway, in a dose-response manner. TBSP modulated the structure of the gut microbiota in UC mice. At the phylum level, it decreased the relative abundances of Proteobacteria and Desulfobacterota while increasing that of Verrucomicrobiota. At the genus level, it increased the relative abundances of barrier repair-associated genera such as Akkermansia and Lactobacillus. Conclusion: TBSP alleviated colitis symptoms by regulating the gut microbiota, reducing inflammatory cytokine levels, and repairing the colonic mucosal barrier in UC mice. Therefore, TBSP is a promising functional food resource.

Objective: To achieve high-value utilization of distiller’s grains, this study explored xanthine oxidase (XOD) inhibitory peptides from distiller’s grains and determined their anti-hyperuricemic effect in mice. Methods: Potential XOD inhibitory peptides from an enzymatic hydrolysate of distiller’s grains were isolated by ultrafiltration and identified by liquid chromatography-mass spectrometry (LC-MS) and in silico analysis. The action mechanism of XOD inhibitory peptides was elucidated using molecular docking, and the anti-hyperuricemic effect in mice was evaluated. Results: The < 1 kDa fraction exhibited the highest XOD inhibitory activity. Four XOD inhibitory peptides were obtained, namely WDLPF, WPQ, WFPE, and LQKW. Among them, LQKW demonstrated the highest activity, with a half maximal inhibitory concentration (IC50) of 2.70 mg/mL. After gastrointestinal digestion, (61.84 ± 0.82)% of its activity remained. Molecular docking revealed that LQKW primarily bound to the receptor protein 1FIQ through hydrogen bonds and hydrophobic interactions. Compared with the model group, low-, medium-, and high-dose (200, 400, and 800 mg/kg) LQKW significantly (P < 0.01) reduced serum uric acid levels by 32.59%, 35.96%, and 37.28%, respectively. Additionally, medium- and high-dose LQKW significantly (P < 0.01) decreased kidney index, creatinine, and blood urea nitrogen levels while markedly alleviating renal pathological damage in hyperuricemic mice. Conclusion: The distiller’s grain-derived XOD inhibitory peptide LQKW exerts its inhibitory activity by binding to 1FIQ via hydrogen bonds and hydrophobic interactions, thereby effectively reducing serum uric acid levels in HUA mice and providing renal protection. This study provides theoretical support for the development of anti-hyperuricemic peptides from distiller’s grains.

In this study, Fuji apple juice was used as raw material for the production of apple cider by fermentation with Saccharomyces cerevisiae. Prior to alcoholic fermentation, different mass concentrations of dihydromyricetin (DMY) or rosmarinic acid (RA) were added. The fermentation kinetics was monitored. The physicochemical indices, color parameters, and aroma quality were analyzed after the completion of alcoholic fermentation. Results showed that the addition of DMY or RA to apple juice significantly accelerated the fermentation process, and the resultant cider met the basic requirements for low-alcohol fruit wine (alcohol content < 7%). Compared with SO2 addition, RA and DMY were less effective in inhibiting the browning of apple cider, yet they did not affect the sensory score. Moreover, the browning inhibitory effect and sensory score of the RA treatment group were both higher than those of the DMY addition group. The addition of RA or DMY significantly increased the content of volatile compounds in apple cider, with a more pronounced effect being observed at 60 mg/L RA. RA significantly increased the contents of differential aroma compounds including citronellol, (E)-nerolidol, menthol, and geranyl acetone and elevated the total amount of aroma substances by 6.87%. Principal component analysis combined with sensory evaluation revealed that linalool, farnesol, ethyl decanoate, and ethyl octanoate were responsible for the floral and fruity aroma characteristics of the cider with 60 mg/L of RA added. Comprehensive analysis indicated that the addition of 60 mg/L RA to apple juice as a substitute for SO2 not only allowed for the successful completion of alcoholic fermentation but also effectively enhanced the volatile aroma compound content and sensory quality of apple cider.

In this study, our aim was to investigate the effect of water quality on the sensory characteristics and flavor components of tea infusion. Raw Pu-erh tea and 14 types of brewing water were selected. Through sensory evaluation and physicochemical analysis, it was found that the pH, electrical conductivity, total dissolved solids (TDS) content, and mineral composition of brewing water were the key factors determining the flavor variation of tea infusion. Water with a high TDS content tended to enhance the richness and smoothness of tea infusion. However, excess calcium and magnesium ions inhibited the dissolution of tea polyphenols. Near-neutral water (pH 6.5–7.5), on the other hand, was more conducive to the release of amino acids and aroma compounds, contributing to the formation of a fresh and delicate flavor profile. In addition, metasilicate ions, sodium, and potassium significantly affected the synergistic effects of flavor components by altering the extraction kinetics. This research provides data to support the establishment of a “raw Pu-erh tea-water compatibility” theory. It not only guides consumers in making informed choices regarding water selection for tea brewing, but also provides valuable references for establishing a standardized brewing system and regulating tea quality.

The study investigated the effects of three reheating methods (water bath, stir-frying, and microwave) on the flavor of ginger duck, a traditional Chinese dish, using solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC), electronic nose (E-nose), electronic tongue (E-tongue), and multivariate statistical analysis. The results showed that while the number of aroma compounds increased after reheating, their total content decreased. Stir-frying and microwave reheating produced the highest number of aroma compounds (77), whereas water bath reheating resulted in the lowest aroma loss and the highest content of volatile compounds. Principal component analysis of the E-nose data revealed that the aroma characteristics of water bath-reheated samples closely resembled those of fresh samples and were significantly different from those of stir-fried and microwaved samples. Partial least squares-discriminant analysis (PLS-DA) combined with odor activity values (OAVs) identified 11 key aroma compounds as differential markers. Taste analysis indicated a decrease in free amino acid contents and an increase in bitter nucleotide contents after reheating, while umami and sweet nucleotide contents remained largely unchanged. Glutamic acid, 5’-guanylic acid, 5’-inosinic acid, and 5’-adenylic acid contributed significantly to the taste, but PLS-DA showed no significant differences in their levels among reheating methods, resulting in similar taste profiles. These findings provide a scientific basis for quality control and reheating method selection in the industrial production of ginger duck.

The effects of magnetic field (MF)-assisted freezing at different intensities (0, 1, 2, 3, 4, and 5 mT) on the physicochemical properties and structure of myofibrillar protein (MP) from prepared chicken breast were investigated in terms of secondary structure, surface hydrophobicity, solubility, and degree of oxidation. The results showed that compared with the control group, the solubility of MP in all MF treatments significantly increased, while the turbidity, surface hydrophobicity, and average particle size significantly decreased (P < 0.05). Additionally, all MF treatments significantly increased the absolute value of the zeta potential of MP relative to the control group, enhanced the surface charge density, and consequently inhibited the growth of heterogeneous aggregates in MP solutions. The results of circular dichroism (CD) spectroscopy revealed that MF treatments increased the content of α-helix, inhibited the unfolding of protein structure, and reduced the exposure of internal groups. Concurrently, MF treatment at 3 mT significantly reduced the generation of carbonyl compounds (P < 0.05), reflecting the inhibition of oxidative modification and abnormal cross-linking of MP. Overall, 3 mT MF-assisted freezing had a significantly positive effect on preserving the structure and physicochemical properties of MP from prepared chicken breasts and further improved its processing quality.

This study aimed to investigate the effects of different aquaculture modes on the thermal processing and digestive characteristics of tilapia meat (Oreochromis niloticus). Tilapia meat from a recirculating aquaculture system (RAS) and a traditional aquaculture pond (TAP) was cooked by boiling or roasting and subjected to in vitro simulated digestion. Protein digestibility was determined and the crude peptide content, particle size, microstructure, and antioxidant activity of the digestion products were systematically analyzed. The results showed that in the gastric digestion stage, the digestibility of raw, boiled and roasted fish was significantly 3.1%, 3.5% and 2.2% higher in the RAS group than in the TAP group, respectively (P < 0.05), the highest value being observed in the boiled fish. The crude peptide content of gastric digestion products in the RAS group was significantly increased by 26.7%, 12.5%, and 23.3%, respectively (P < 0.05). In the intestinal digestion stage, the boiled RAS fish had the highest crude peptide content (5.4 mg/mL), the smallest average particle size (810 nm), and the lowest protein residue, indicating the most complete digestion. Antioxidant analysis showed that the intestinal digestion products of the boiled fish had the strongest free radical scavenging capacity, while no significant difference was found between the roasted and control groups. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed weaker protein bands at 16−37 kDa in the gastric digestion products of the boiled RAS fish, indicating higher digestion degree. Two-way analysis of variance (ANOVA) showed that the interaction between culture system and thermal processing had a significant effect (P < 0.05) on the crude peptide content and 2,2’-biazobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacity of the gastric and intestinal digestion products as well as the 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging capacity of the intestinal digestion products. In conclusion, RAS combined with boiling significantly enhances the digestive characteristics of tilapia meat and the antioxidant activity of the digestion products, providing a theoretical basis for tilapia culture and processing.

In this study, under identical gelatinization conditions, different pretreatment methods (hydrothermal, microwave, and autoclaving) combined with an ultrasound-assisted enzymatic approach were used to prepare sweet potato resistant starch type III (RS3), and their structural and physicochemical properties were compared and analyzed. The results indicated that native sweet potato starch primarily exhibited spherical granules, showing Maltese crosses under polarized light microscopy. However, the Maltese cross disappeared after all three gelatinization pretreatments. The surface of RS3 prepared using hydrothermal and autoclaving pretreatments exhibited porous structures, whereas the surface of RS3 prepared by microwave showed partial depressions with a scaly structure. Compared with native sweet potato starch, the particle size of sweet potato RS3 increased, and the crystal structure changed from type A to type B. Additionally, the gelatinization enthalpy (ΔH) increased from 6.28 to 13.14–24.69 J/g, the amylose content from 15.54% to 19.19%–23.54%, and the resistant starch content from 21.69% to 46.25%–54.72%. Among the three pretreatment methods, sweet potato RS3 pretreated by microwave showed the highest degree of short-range order and crystallinity; the greatest amylose content, gelatinization enthalpy, and resistant starch content; and the lowest solubility, swelling power, and starch hydrolysis rate. In conclusion, under identical gelatinization conditions, microwave pretreatment more effectively promoted the formation of compact granular structures in sweet potato RS3 compared with hydrothermal and autoclaving pretreatments. Moreover, microwave pretreatment enhanced the double helix content and thermal stability of starch, reduced the solubility and swelling capacity, and increased the amylose content to a greater extent. Consequently, sweet potato RS3 obtained via microwave pretreatment exhibited the highest resistant starch content and lowest starch hydrolysis rate, indicating superior digestive resistance.

To alleviate the quality deterioration and extend the shelf life of crucian carp fillets, a bio-based active composite film integrating eugenol (EG)-loaded mesoporous silica nanoparticles (MSNs) modified with caffeic acid (CA) within the zein matrix (EG/CA-MSN/Zein) was developed. This study compared the effects of EG/CA-MSN/Zein, polyethylene (PE), and zein films on the quality of fish fillets during refrigerated storage. The results showed that the EG/CA-MSN/Zein film significantly retarded the increase in pH and microbial growth. Moreover, the film had higher water-holding capacity (WHC), better texture, and color stability, as indicated by low-field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), and sensory evaluation. The EG/CA-MSN/Zein composite film extended the shelf life of crucian carp fillets by 3–4 days, highlighting its potential as an environmentally friendly and efficient packaging material for aquatic products.

To inhibit spoilage and deterioration during the storage of cold spicy rabbit, this study used mature and tender ginger extract obtained by subcritical extraction to make cold spicy rabbit. The volatile flavor substances of the extracts were analyzed by gas chromatography-mass spectrometry (GC-MS), and their optimal concentrations were determined through sensory evaluation. We further explored their effects on the microbiological (total colony count (TCC), Salmonella, Staphylococcus aureus, and total coliform) and physicochemical (pH, peroxide value (POV), and acid value (AV)) properties of cold spicy rabbit after storage periods of 0, 1, 5, 15, and 20 days. The results showed that a total of 83 volatile components were detected in the two ginger extracts, with 30 volatile components being common to both. The relative contents of α-farnene and β-bisabolene were higher and the content of geranyl acetate was significantly lower in the mature ginger extract than in the tender ginger extract. Sensory evaluation showed that for both extracts, the optimal concentration that resulted in the highest sensory scores was 0.05%. The two ginger extracts effectively inhibited the growth of microorganisms in cold spicy rabbit during storage, with the tender ginger extract being more effective than the mature ginger extract. Both of them had the most potent inhibitory effect on Salmonella. On day 20, the colony counts in the blank and control groups reached (9.48 ± 0.61) and (7.88 ± 0.56) (lg(CFU/mL)), respectively, significantly higher than those in the tender and mature ginger extract groups (P < 0.05), (6.89 ± 0.36) and (7.30 ± 0.33) (lg(CFU/mL)), respectively. The pH, POV and AV of the ginger extract groups were significantly lower than those of the blank group, indicating that the ginger extracts could effectively slow down fat oxidation in cold spicy rabbit during storage. This study provides a theoretical basis for the application of ginger extracts as a natural preservative in cold spicy rabbit, with important implications for the industry.

This study aimed to establish a highly specific and sensitive quantitative assay for transgenic maize CC-2, independently developed in China, using droplet digital polymerase chain reaction (ddPCR). Primers and probes were designed to target the specific insertion sequence of the CC-2 event. The reaction conditions were systematically optimized. A duplex ddPCR system was successfully developed, enabling the simultaneous detection of the endogenous gene and the CC-2 event-specific fragment. The verification results demonstrated that this method exhibited no cross-amplification in various non-target genetically modified (GM) events, confirming its high specificity; a linear response was achieved covering the range from 20 to 20 000 copies for the genomic DNA of CC-2, and the limit of detection (LOD) and limit of quantification (LOQ) were found to be 10 and 20 copies, respectively. In a blind test, the method demonstrated high repeatability and accuracy for samples containing varying concentrations of the event, meeting both national and international standards for the quantitative analysis of genetically modified organisms (GMO). The ddPCR method provides a robust technical foundation for the commercial cultivation of transgenic maize CC-2 and the regulatory monitoring of its products.

To achieve rapid and non-destructive identification of early bruises in Actinidia arguta, this study proposed a parallel modeling strategy based on spectra and Gramian angular field (GAF) images. Hyperspectral data were collected at different times during the early stage of bruising, and the raw spectra were denoised using adaptive wavelet transform (AWT). Based on the denoised one-dimensional spectral data, four classification models were developed to classify the occurrence time of bruising in A. arguta fruits: support vector machine (SVM), one-dimensional convolutional neural network (1D-CNN), long short-term memory network (LSTM), and stacking ensemble learning. Meanwhile, the study innovatively introduced the GAF method to transform the spectra into two-dimensional images, which were used in combination with the YOLOv8n model for the classification of bruising time. The results demonstrated that the models differed in classification performance and computational efficiency. Among them, the stacking model, which leverages the complementary strengths of multiple base learners, achieved the best classification performance, with accuracy, recall, precision and F1-score all reaching over 97.78%, and a running time of 49 seconds. The YOLOv8n model exhibited comparable accuracy, recall, precision, and F1-score to the stacking model, and although it incurred a higher computational cost (running time of 25 min and 22 s), its end-to-end image modeling capability and superior feature visualization significantly enhanced the interpretability of the model. The dual-path modeling strategy proposed in this study provides a new approach for the rapid and accurate detection of early bruises in A. arguta fruits, offering theoretical support and guidance for the development of intelligent postharvest grading and automated sorting systems.

In this study, a method for detecting the moisture content of withered leaves for black tea was proposed based on micro-near infrared spectroscopy (NIR). An NIR spectrometer developed in our lab was used to collect diffuse reflectance spectra of the withered leaf samples, whose moisture content was measured using a moisture meter at various time points. Pretreatment methods, variable screening methods and principal component analysis (PCA) were adopted to perform optimization and dimensionality reduction of spectral data to establish a discriminant model for the withering degree and a prediction model for the moisture content of withered leaves for Yimeng black tea. The results showed that the random forest (RF) discriminant model achieved an accuracy rate of 99.4% on the test set, exhibiting extraordinary classification performance. The model developed using bootstrapping soft shrinkage combined with support vector regression (BOSS-SVR) exhibited good prediction performance with correlation coefficient of calibration (rc) of 0.994, correlation coefficient of prediction (rp) of 0.984, root mean square error of calibration (RMSEC) of 0.730, root mean square error of prediction (RMSEP) of 1.198, and relative percent deviation (RPD) of 4.485. This research provides a theoretical basis and data support for the standardized and digital production of Yimeng black tea.

By integrating the technical advantages of recombinase polymerase amplification (RPA) and lateral flow dipstick (LFD), a duplex RPA-LFD method for the simultaneous and rapid visual detection of Vibrio parahaemolyticus and tetracycline resistance genes in foods was developed. Multiple sets of primers and probes targeting the species-specific gene vps2310 and the tetracycline resistance gene tetA were designed and synthesized. The method was comprehensively evaluated through analytical means, such as specificity analysis, sensitivity analysis and artificial contamination experiment. The results showed that the primer-probe set selected could simultaneously detect the two targets with no cross-reactivity with non-target bacteria, demonstrating excellent specificity. The optimal reaction temperature for RPA was 40 ℃, the optimal primer ratio of vps2310 to tetA was 2:1, and the optimal reaction time for RPA was 25 min. The limit of detection (LOD) determined using pure cultures was 2.04 × 102 CFU/mL. Furthermore, the LOD of the established method was 2.60 × 102 CFU/mL for artificially contaminated samples after enrichment for 2 h. This method has the advantages of simple operation and low equipment requirements, filling the gap in the simultaneous detection of V. parahaemolyticus and resistance genes. The entire assay can be completed within 30 min, which is potentially helpful for early identification of high-risk drug-resistant bacteria.

Protein self-assembly is a ubiquitous phenomenon in nature. Recent studies have revealed that protein assemblies, with their diverse functions and characteristics, demonstrate significant potential for applications in life science, material science, and food nutrition. This review systematically outlines key strategies in the field of protein self-assembly and the application of multidimensional protein assemblies. Through rational design and engineering, protein subunits or molecules can form zero-dimensional, one-dimensional, two-dimensional, and three-dimensional structures via covalent and non-covalent interactions. Current strategies for protein self-assembly primarily include symmetric fusion expression, computational de novo design, and key interface design. These approaches enable the construction of multidimensional protein assemblies ranging from zero to three dimensions, with broad application prospects in areas such as active substance encapsulation and delivery, artificial light-harvesting and photocatalytic systems, and biocatalysis. This article comprehensively reviews the design strategies and application of protein self-assembly, which not only enhances the understanding of natural protein assembly mechanisms but also provides theoretical support and methodological references for developing novel biomaterials and bionic systems. It holds great significance for advancing synthetic biology, nanobiotechnology, and sustainable materials development.

With the increasing demand for health, probiotic lactic acid bacteria are finding increasingly wide application in the fields of food and medicine. Spray drying, as a commonly used method to prepare a lactic acid bacterial powder, has the advantages of high efficiency and sustainability, but it exposes lactic acid bacteria to adverse factors such as high temperature, dehydration, and oxidation. Studies have shown that using stress treatment and exogenous addition of trehalose can improve the spray drying resistance of lactic acid bacteria, but there were currently only a few studies. Stress treatment can trigger the protective mechanism of lactic acid bacteria, enhancing their tolerance. Trehalose, as a natural protective agent, can stabilize the cell membrane structure, preserve protein integrity, and thus improve the resistance of lactic acid bacteria. More importantly, stress treatment can increase intracellular trehalose accumulation in lactic acid bacteria, and can also introduce exogenous trehalose into the cells, thereby improving the spray-drying resistance of lactic acid bacteria. This finding lays a theoretical foundation for the preparation of a highly active lactic acid bacterial powder.

Recombinant rice, as an innovative food with high nutritional value and multi-functional properties, has gained extensive attention in the field of functional foods in recent years. This article systematically reviews the research progress on and the nutritional enhancement strategies for recombinant rice. It discusses key technologies such as the immobilization of micronutrients, the improvement of the bioavailability of functional components and the optimization of multi-functional formulations. The technical bottlenecks in the current production process are analyzed such as the uniform distribution of functional components and the stability of thermosensitive nutrients. Furthermore, the application potential of recombinant rice in meeting the dietary needs of special populations, the global healthy food market and sustainable development is summarized. It is foreseen that intelligent technology, precision nutrition design and interdisciplinary collaborative innovation will bring broader development prospects for the recombinant rice industry in the future. This article aims to provide a theoretical reference for further research and application development of recombinant rice and to promote technological progress and industrial upgrading in the field of functional foods.

β-Glucans, dietary polysaccharides coming from a wide variety of sources, have been researched intensively. Being resistant to oral and gastrointestinal digestion, β-glucans can reach the colon where they are fermented by the gut microbiota, generating health-benefiting metabolites and demonstrating excellent prebiotic properties. This article reviews the diverse sources and structures of β-glucans, elucidates their functional mechanisms in regulating gut and systemic health, and summarizes the structure-activity relationship of β-glucans as prebiotics. The review aims to provide a theoretical foundation for the application of β-glucans.

Mycotoxins widely contaminate foods, posing a serious threat to both the economy and human health, being a major food safety concern. Physical adsorption is a highly promising detoxification strategy, but traditional adsorbents have limited performance. In recent years, although emerging porous materials such as metal-organic frameworks (MOFs) have demonstrated excellent properties, their high cost and poor stability still restrict their application. Against this backdrop, graphene oxide (GO)-based materials have become a research hotspot for the next generation of efficient adsorbents due to their low cost, high stability, and ease of functionalization. This paper first systematically clarifies the unique advantages of GO by comparing the differences in performance between traditional and emerging adsorbent materials. On this basis, it comprehensively reviews recent advances in the design and preparation of GO-based materials and their application for the adsorption of major mycotoxins in food matrices, as well as their mechanisms of action. Meanwhile, it analyzes the matrix effects for GO-based materials in complex food environments, as well as their potential effects on food quality characteristics and biosafety. Finally, based on existing shortcomings, this paper proposes that future efforts should focus on developing intelligent GO-based adsorbents that integrate multiple functions such as adsorption, degradation, and antibacterial activity to achieve more efficient and safer toxin control.

Guangxi spans from the northern tropical zone to the middle subtropical zone and is rich in natural woody plant seed resources (including spice and oil plants). Woody spice plant seeds are characterized by remarkable varietal diversity, distinct regional features and high-value active ingredients, making them an excellent raw material for the development of functional oils. However, the development of woody vegetable oil in Guangxi is restricted by problems such as lagging large-scale planting, high investment in new extraction equipment (5 to 8 times higher than that in traditional extraction processes), and insufficient coordination across the industrial chain. Moreover, existing research has problems such as lagging systematic evaluation of germplasm resources, fragmented research on active components, and insufficient industrialization of green extraction technology. This article outlines an overview of the resources (geographical distribution, yield, and oil content), active components and extraction processes (traditional pressing, traditional solvent extraction, supercritical CO2 extraction and subcritical extraction, in terms of oil extraction rate, advantages, and disadvantages) of Guangxi’s specialty woody plant seeds such as osmanthus seed oil, camphor tree seed oil, Litsea cubeba seed oil, star anise seed oil and Camellia oleifera seed oil. On this basis, a regional resource atlas is presented and current challenges and future directions are discussed to provide an important reference for promoting innovation in Guangxi’s characteristic oil industries and ensuring the security of vegetable oil supply in China.

Hyperuricemia and gout are prevalent global health concerns affecting diverse populations, with dietary intake of high-purine foods being a primary risk factor. In response to the controversy surrounding the classification edible mushroom as a high-purine restricted food by traditional dietary guidelines, this article, based on human purine metabolism characteristics and the bi-directional effect of uric acid on human health, reviews the impact of mushroom consumption on serum uric acid levels and gout risk and examines the multidimensional regulatory mechanisms of bioactive components in medicinal and edible mushrooms on uric acid metabolism and gout pathogenesis. This article aims to reassess the scientific value of edible mushrooms in managing hyperuricemia and gout risk, demonstrate their potential “net protective effect” in reducing serum uric acid concentrations and gout risk, and provide a theoretical foundation for developing high-value-added functional mushroom products.