In this study, a time-resolved fluorescence immunochromatographic assay (TRFICA) was developed for the rapid determination of rhodamine B (RB) in condiments. Labeling conditions for fluorescent probes, test strip coating conditions and reaction conditions were optimized. The limits of detection (LOD) of the TRFICA method were determined to be 1.9, 0.7, and 1.5 µg/kg for chili powder, chili oil and tomato sauce, respectively, and the linear ranges 3.4–22.4, 1.4–14.8, and 2.4–11.8 µg/kg, respectively. Recoveries of RB from spiked samples ranged from 87.0% to 106.1%, with coefficients of variation (CV) between 5.4% and 11.6%. Moreover, a strong correlation was observed between the results obtained by this method and those from liquid chromatography-tandem mass spectrometry (LC-MS/MS) (R2 = 0.941 3). This study presents a novel technical tool that supports efforts to prevent the illegal use of RB in condiments.

Pesticides are vital for maintaining agricultural output, but their non-degradability and wide applications have raised significant concerns regarding food safety and human health. The development of sensitive and accurate methods for analyzing pesticide residues is crucial for achieving food safety regulation, public health surveillance, and smart agricultural construction in China. Covalent organic frameworks (COFs) and metal-organic frameworks (MOFs)-based fluorescence detection methods offer advantages like heightened sensitivity, rapid detection speed, and operational simplicity, positioning them as one of the frontiers and hotspots in on-site rapid detection. This paper aims to review the research progress on COFs and MOFs-based fluorescence detection methods for pesticide residues in foods over the last five years. First, starting with the principles of fluorescent emission in COFs and MOFs, their design methodologies are elaborated. Next, the current status of the application of fluorescent COFs and MOFs in the detection of pesticide residues in foods is reviewed. Ultimately, the future trends and challenges are discussed. This review will provide a new idea for developing rapid detection techniques based on fluorescent COFs and MOFs for pesticide residue detection.

To address the challenges such as complex operation, long detection time and expensive equipment in nucleic acid amplification-based techniques for the detection of genetically modified (GM) grains, this study developed an efficient and rapid method that requires no purification or dilution for nucleic acid extraction from maize and soybean. It selected efficient and specific GM universal element primers and established a rapid loop-mediated isothermal amplification (LAMP) system and an anti-contamination system for GM maize and soybean. Furthermore, a rapid and visual detection method was developed based on the clustered regularly interspaced short palindromic repeats/CRISPR-associated proteins (CRISPR/Cas) system. The proposed method could be complected within 45 min, with a detection limit of 0.1% for representative transgenic components in GM soybeans and maize. This method enables rapid and precise detection of GM grains, thereby helping to enhance regulatory capacity for grains and holding great promise for future applications.

In this study, the metabolic mechanism underlying the efficient accumulation of astaxanthin in Phaffia rhodozyma PR106 induced by titanium dioxide (TiO2) stress was investigated by the combined use of untargeted metabolomics and microscopic observation. Metabolomic analysis revealed that TiO2 stress significantly changed intracellular metabolites closely linked to astaxanthin biosynthesis in PR106 cells, such as sucrose, 5-dehydroepisterol, and (6Z)-octadecenoic acid, which were downregulated after 16 h and upregulated after 32 h. Furthermore, TiO2 stress promoted astaxanthin synthesis by regulating key metabolic pathways, including ABC transporters, the phosphotransferase system, steroid biosynthesis, and amino acid biosynthesis, which were highly consistent with the major metabolic pathway changes observed during astaxanthin accumulation in PR106. In addition, TiO2 stress reduced cell wall permeability, enhanced membrane fluidity, and increased the number of lipid droplets and mitochondria. This study provides a theoretical basis for rational redesign of P. rhodozyma based on the metabolic mechanism to enhance astaxanthin accumulation, thus helping to achieve efficient astaxanthin production by P. rhodozyma.

The in vitro simulated gastrointestinal digestion characteristics and peptide profile of partially dephosphorylated β-casein (PDP-BCN), prepared enzymatically, were determined via dynamic light scattering (DLS), confocal laser scanning microscopy (CLSM), and liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results demonstrated that the flocculated structures and particle size formed by PDP-BCN in simulated infant gastric fluid were significantly smaller than those of native β-casein (β-CN), making it more easily digested into smaller particles. Moreover, during simulated infant gastrointestinal digestion, PDP-BCN degradation generated 880 peptide fragments, far exceeding the 533 peptides produced by native β-CN. This difference in peptide fragments was particularly notable at the N-terminal region of the protein. Additionally, PDP-BCN degradation yielded 8 unique bioactive peptides and 137 peptides with potential bioactivity, exceeding both the number and functional diversity of peptides derived from native β-CN. Therefore, PDP-BCN exhibited significant advantages over native β-CN in terms of digestibility. This study provides a theoretical basis for the future application of PDP-BCN as a novel protein ingredient in infant formula.

In this study, an electronic nose (E-tongue) and molecular docking were utilized to analyze the taste profiles of 12 representative sweeteners and their binding characteristics with sweet taste receptors. Principal component analysis (PCA) and cluster analysis (CA) categorized the sweeteners into 4 groups based on their taste profiles: Group 1, represented by glucose, exhibited a clean sweet taste; Group 2, represented by rebaudioside A, had significant astringency; Group 3, represented by mogroside III, showed a pronounced sourness; and Group 4, represented by sucralose, possessed pronounced bitterness. According to the differences in binding affinity to the hT1R2 and hT1R3 receptors, the sweeteners were also classified into four categories. Next, partial least squares regression, random forest regression, and support vector regression were used to build unimodal prediction based on the data of E-tongue and molecular docking, separately. Feature-level fusion was carried out on these models to construct a bimodal prediction model connected by molecular features. Maltitol and isomalt oligosaccharide were identified as sugar substitutes with taste profiles most similar to sucrose, which was further verified by sensory evaluation. This study provides a new reliable modeling strategy for the rapid screening of sweeteners with a clean sweet taste.

To investigate the aroma-enhancing mechanism of natural extracts, non-targeted analysis of the volatile components of three bergamot (Citrus medica L. var. sarcodactylis) extracts: essential oil, ethanol extract, and water extract was conducted using gas chromatography-mass spectrometry (GC-MS). The interaction between key aroma-active components and olfactory receptors (ORs) was examined by the combined use of network interaction analysis and molecular docking. GC-MS analysis identified 94, 85, and 86 compounds in the essential oil, ethanol extract, and aqueous extract, respectively. Among these, 15, 13, and 40 compounds were shared between the essential oil and ethanol extract, between the essential oil and water extract, and between the ethanol and water extracts, respectively, and 9 compounds were common to all three extracts. Utilizing databases such as ODORactor and M2OR, 202 intersecting targets between aroma compounds and ORs were identified. Nine core targets, including OR2C1, OR2L13, and OR11H4, were selected through protein-protein interaction network topology analysis. A “component-intersecting target-olfactory receptor” network was constructed, revealing 10 core aroma-active components, such as geranyl acetate and thymol. Molecular docking indicated spontaneous binding characteristics between these components (e.g., geranyl acetate and thymol) and ORs, forming stable conformations via hydrogen bonds and hydrophobic interactions. This study elucidates the molecular mechanism underlying the aroma-enhancing properties of bergamot extracts, providing a theoretical foundation and technical support for the development of natural flavors.

This study developed an oil-in-water (O/W) emulsion using complexes of whey protein isolate (WPI) and docosahexaenoic acid-containing phospholipid (DHAPL) as emulsifiers for encapsulating fucoxanthin (FX), aiming to enhance its thermal stability, antioxidant capacity, bioaccessibility, and protective effects against oxidative damage in RAW264.7 macrophages. The emulsions stabilized by WPI-DHAPL complexes demonstrated excellent encapsulation efficiency for FX (> 94%), significantly surpassing the WPI-stabilized emulsion, with long-chain DHAPL (e.g., DHA-containing phosphatidyl monopalmitoyl glycerol (DHAPL-MP) and DHA-containing phosphatidyl monostearate glycerol (DHAPL-MG)) being more effective in this regard. The structure of the mixed emulsifiers endowed the emulsion with outstanding thermal stability, maintaining over 80% of FX under harsh conditions (75 ℃/0.5 h), and the FX-loaded emulsion exhibited excellent storage stability at 25 ℃. Furthermore, the DHAPL-WPI system overcame the key limitation on the bioavailability of hydrophobic bioactive substances, resulting in 70% FX bioaccessibility during in vitro simulated digestion, which was 2.8 times higher than that of free FX. The dual-interfacial antioxidant mechanism of the WPI-DHAPL complex significantly enhanced the free radical scavenging capacity of FX, increasing the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation racial and 1,1-diphenyl-2-picrylhydrazyl (DPPH) racial scavenging rates by 35%–42%. It also provided strong protection against oxidative stress in RAW264.7 macrophages, with medium- and short-chain DHAPL showing more pronounced effects. The bioactive substance delivery system developed in this study provides an effective encapsulation solution for functional food development, successfully overcoming the dual bottlenecks of thermal instability and low intestinal absorption efficiency of hydrophobic active ingredients in the food industry.

In this study, scanning electron microscopy (SEM) and gas chromatography-mass spectrometry (GC-MS) were employed to investigate the effects of Na2CO3 pretreatment on the drying time, cuticular wax micromorphology and wax composition of mature goji berries from four varieties (Ningqi 1, Ningqi 5, and two new lines: Z44 and A16) with significantly different drying characteristics. The results showed that the surface of goji berries was covered with neatly arranged, smooth band-shaped strips. After treatment with different concentrations of Na2CO3, the epicuticular wax partially dissolved, transforming the wax layer from a smooth film to a rough, net-like structure. The 1% Na2CO3 pretreatment shortened the drying time by an average of 10.32% compared with the untreated control, while 2.5% Na2CO3 reduced it by an average of 21.93% across different varieties. After Na2CO3 pretreatment, total cuticular wax content decreased significantly in all varieties compared with the control. Specifically, after 1% Na2CO3 treatment, total wax content decreased significantly in Ningqi 5 (from 499.64 to 304.67 mg/cm2) and Ningqi 1 but not significantly in Z44 and A16 compared with the control group. Following treatment with 2.5% Na2CO3, total wax content decreased significantly for all varieties, with Ningqi 5 showing the largest reduction from 499.64 to 270.21 μg/cm2, and Ningqi 1 showing the smallest reduction from 492.53 to 404.05 μg/cm2. Additionally, epicuticular and intracuticular wax exhibited similar trends, with significant decreases observed in the alkane and ester components of the wax. Correlation analysis indicated significant positive correlations between drying time and the contents of epicuticular and intracuticular wax, alkanes and esters, suggesting these as key factors affecting the drying efficiency. Furthermore, polysaccharide content remained stable, significant variety-dependent changes in flavonoid content were observed, and betaine content increased after Na2CO3 pretreatment. In summary, Na2CO3 pretreatment alters the microstructure of the cuticular wax of goji berries, reduces the wax content and the major components (e.g., alkanes), thereby affecting the hydrophobic barrier integrity, accelerating moisture loss and shortening the drying time.

In this study, rice bran dietary fiber (RBDF) was modified by a deep eutectic solvent (DES) consisting of choline chloride and lactic acid, and the effects of RBDF and its modified version (D-RBDF) on the microscopic morphology, pasting, rheology, and texture properties of indica rice starch were analyzed. The results showed that DES modification enriched cellulose in RBDF, reduced the hemicellulose and lignin contents, and improved the thermal stability and crystallinity of RBDF. Furthermore, D-RBDF significantly increased the pasting temperature and breakdown value of indica rice starch, while significantly reducing the peak viscosity and retrogradation value. It also decreased the storage modulus (G’) and loss modulus (G”), and increased the loss tangent (tan δ). The addition of RBDF significantly increased the hardness, stickiness and chewiness of indica rice starch gel, while significantly decreasing the elasticity (P < 0.05). The surface of the starch gel added with D-RBDF was more porous with irregular depressions. Therefore, DES modification affected the composition, structure and properties of RBDF, which in turn changed the interaction between RBDF and indica rice starch. This study provides a theoretical basis for the application of RBDF in whole-grain rice-based products.

To elucidate the patterns of metabolite accumulation in the fruiting bodies and cultured mycelia of Collybia nuda and evaluate the potential of the cultured mycelia as a substitute for the fruiting bodies in terms of active components and antioxidant activity, the mature fruiting bodies and the mycelia cultured for 10, 20, and 30 days were examined for contents of major active components, and the in vitro antioxidant activities of the aqueous and 70% ethanol extracts of the fruiting bodies and mycelia were assessed. Additionally, metabolite profiles were analyzed using non-targeted metabolomics. The results indicated that the contents of total triterpenoids in the mycelia significantly surpassed that in the fruiting bodies. The contents of total flavonoids and total phenols increased with culture time, reaching levels that did not significantly differ from those of the fruiting bodies on the 30th day. The contents of total polysaccharides in the 30-day-old mycelium was significantly higher than in the fruiting bodies. The free radical scavenging capacity of the mycelia were ranked in the decreasing order of hydroxyl radicals > superoxide anion radicals > 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. The superoxide anion radical scavenging rate of the mycelium aqueous extract on the 10th day of fermentation was (64.73 ± 1.68)%, while the hydroxyl radical scavenging rate of the ethanol extract was (76.71 ± 1.19)%, demonstrating strong antioxidant activity. Non-targeted metabolomics analysis identified 517 and 450 metabolites as significantly different between the fruiting bodies and the mycelia of different ages and between the mycelia of different ages, respectively. These were primarily classified as lipids and lipid-like molecules, organic heterocyclic compounds, and organic acids and derivatives. K-means clustering revealed time-dependent dynamic changes in differential metabolites from the mycelia during the culture period. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis indicated that some differential metabolites were significantly enriched in the basic metabolic pathways and the ATP-binding cassette (ABC) transporter pathway, which were key pathways related to the metabolic differences between the fruiting bodies and the mycelia. In the early stage of culture, the differential metabolites in the mycelia were mainly enriched in the biosynthesis of amino acids, carbon metabolism, and various antibiotic biosynthesis pathways. In the mid-to-late stages, they were significantly enriched in propionate metabolism, biosynthesis of various secondary metabolites, fatty acid biosynthesis, and the pentose phosphate pathway. Additionally, bioactive metabolites such as ergothioneine, dehydroevodiamine and panaxacol were significantly up-regulated in the late culture stage, reflecting a metabolic shift from basal metabolism toward bioactive compound accumulation and metabolic homeostasis. This study provides a theoretical foundation for understanding the metabolic mechanisms of the fruiting bodies and mycelium of C. nuda and for exploiting their high-value bioactive constituents.

In this study, we prepared 15 hydrolysates from yak milk casein by enzymatic hydrolysis with neutral protease, papain, alkaline protease, trypsin, and pepsin alone or in combination, which were screened for their 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacity and protective effects against H2O2-induced oxidative stress in AML12 hepatocytes. The results revealed that the hydrolysates obtained with neutral protease, trypsin + papain, and trypsin + neutral protease + pepsin (20 × dilution) exhibited significant antioxidant activity; they not only efficiently scavenged free radicals but also increased the viability of injured cells to 69.38%, 65.95% and 63.32%, respectively (P < 0.01). The hydrolysates were fractionated and purified by DEAE-52 anion exchange and Sephadex G50 column chromatography, obtaining five antioxidant peptides (Z1-C, Z3-B, YM3-B, YZW1-B, and YZW3-B), which elevated cell viability to 72.20%–82.19% (P < 0.000 1). Fluorescence microscopy and enzyme-linked immunosorbent assay (ELISA) confirmed that these fractions significantly reduced the levels of oxidative injury markers (reactive oxygen species, malondialdehyde, and​ nitric oxide) and pro-inflammatory cytokines (interleukin-1β and tumor necrosis factor-α) in cells. These results demonstrated that yak milk casein enzymatic hydrolysates effectively protected hepatocytes from oxidative stress damage through synergistic antioxidant and anti-inflammatory actions, providing a theoretical foundation for developing targeted functional foods for liver disease intervention.

To clarify the molecular mechanism of tetramethylpyrazine (TTMP) synthesis and the flavor regulatory effect of Bacillus siamensis in the solid-state fermentation of jiangxiangxing baijiu, B. siamensis strain BQ1004 was isolated from jiangxiangxing Daqu and was identified by morphological observation and 16S rRNA gene sequencing. Its functional genes were analyzed by whole-genome sequencing. Transcriptome sequencing and bioinformatics analysis were performed on the fermentation broth of the strain at 48, 72 and 108 h (denoted as T48, T72 and T108, respectively), and its impact on flavor substances was evaluated via simulated solid-state fermentation. The results showed that the genome of strain BQ1004 carried complete TTMP synthesis-related enzyme genes, such as those encoding acetolactate synthase and acetolactate decarboxylase. Transcriptome analysis revealed 1 716 differentially expressed genes (DEGs) between T48 and T72 (974 up-regulated genes and 742 down-regulated) and 1 623 DEGs between T48 and T108 (857 up-regulated genes and 766 down-regulated). Meanwhile, these DEGs were significantly enriched in pathways such as nitrogen metabolism, glycolysis, and oxidative phosphorylation. Among them, alanine, aspartic acid, and glutamic acid provided nitrogen sources for TTMP synthesis by participating in nitrogen metabolism, and key genes such as ald (alanine dehydrogenase) and coxA (oxidative phosphorylation) were up-regulated to drive the rapid synthesis of TTMP. In solid-state fermentation, this strain increased the TTMP content in fermented grains by 189.13% (reaching up to (410.65 ± 13.07) mg/kg) and the total pyrazine content by 139.72%, and also elevated the contents of alcohols, organic acids, and other flavor substances. This study reveals the metabolic mechanism by which B. siamensis regulates the flavor of jiangxiangxing baijiu, providing theoretical support for flavor enhancement in baijiu production.

In this study, the physicochemical properties of polysaccharides from Houttuynia cordata Thunb. fermented with Lactiplantibacillus plantarum HM6008 (FHCTP) were determined, and the antiallergic activity was evaluated using rat basophilic leukemia (RBL)-2H3 cells. The results showed that fermentation increased the ratio of mannose to sulfate in FHCTP. Compared with H. cordata Thunb. polysaccharides (HCTP), the particle size of FHCTP decreased by 26.67%, and its stability in aqueous solution increased. The inhibition rate of FHCTP on the degranulation of RBL-2H3 cells was significantly higher than that of HCTP, (82.79 ± 5.19)% versus (53.75 ± 1.95)%. After FHCTP intervention, the expression of fragment crystallizable epsilon receptor I (FcεRI) was significantly down-regulated, and the average fluorescence intensity decreased from 2 458.00 ± 7.50 to 1 495.00 ± 28.50. Both FHCTP and HCTP effectively inhibited the isomerization of cytoskeletal proteins and the increase of intracellular calcium ion concentration. In addition, in the mouse passive cutaneous anaphylaxis assay, FHCTP showed a more significant inhibitory effect on dye extravasation in mouse ears, indicating stronger antiallergic activity. In conclusion, FHCTP has better stabilizing effect on mast cells and effectively alleviates mast cell-mediated passive cutaneous anaphylaxis in mice. The results of this research are expected to promote the development and application of antiallergic products from edible and medicinal materials.

This study aimed to investigate the protective effect and molecular mechanism of theanine on high-sucrose diet-induced damage in the nematode model Caenorhabditis elegans. We analyzed the changes in the behavior, development, reproductive capacity, oxidative stress levels, and related gene expression in nematodes following high-sucrose diet-induced damage and theanine intervention (at concentrations of 50 to 1 000 μg/mL). The results showed that the high-sucrose diet significantly inhibited the growth and development of C. elegans, reduced its reproductive capacity, and exacerbated oxidative stress. Low-dose theanine (50 μg/mL) effectively alleviated high-sucrose diet-induced damage, while higher doses of theanine (500 and 1 000 μg/mL) aggravated oxidative damage. Molecular mechanism studies demonstrated that theanine alleviated oxidative damage by activating fat-2, inducing the expression of cat-1 and sod-3, restoring the expression of gst-4, and increasing the expression of polg-1, thereby regulating three pathways: lipid metabolism, antioxidant defense, and mitochondrial function. In summary, theanine exerted a dose-dependent bidirectional regulatory effect on high-sucrose diet-induced damage, either exerting a protective effect at low doses or potentially causing harmful effects at high doses, through the synergistic regulation of multiple pathways. This study provides a theoretical basis for exploring nutritional interventions for diabetes, but its clinical application requires strict control of the safety dose threshold and further validation in mammalian models.

The effect of rosemary extract on the flavor characteristics and oxidative quality of dried Penaeus vannamei at different processing stages was explored employing an electronic tongue, an electronic nose, high performance liquid chromatography (HPLC), and gas chromatography-mass spectrometry (GC-MS). The results showed that rosemary extract significantly inhibited the carbonyl content and thiobarbituric acid reactive substances (TBARS) value of shrimp at the soaking, boiling, and drying stages (P < 0.05). Compared with the control group without the addition of rosemary extract, the shrimp with rosemary extract had a higher equivalent umami concentration (EUC) and a lower degradation rate of flavor nucleotides. The proportion of sweet amino acids in the rosemary treatment group was significantly higher, while the proportion of total bitter amino acids was significantly lower than that in the control group at the soaking, boiling, and drying stages (P < 0.05). The electronic nose results showed that the odor characteristics were similar between the groups with and without rosemary extract during the cooking stage. A total of 41 volatile flavor compounds were identified by GC-MS. Rosemary extract inhibited the generation of volatile flavor components including those responsible for the fishy odor such as trimethylamine at different processing stages, which may be related to the antioxidant activity of rosemary extract. Overall, rosemary extract shows good application prospects in improving the non-volatile flavor quality of shrimp when combined with thermal processing techniques.

This study investigated the astringency of Camellia ptilophylla green tea, using Yunnan large-leaf green tea as a control. Sensory evaluation and turbidity and fluorescence quenching methods based on artificial saliva were combined to compare the astringency intensities of the two teas. High performance liquid chromatography (HPLC) was employed to analyze changes in the concentration of the major polyphenols after artificial saliva treatment identifying the major astringent polyphenol monomers. The interactions between these polyphenols and a salivary protein model were further explored using fluorescence spectroscopy and molecular docking. Non-targeted metabolomics based on high-resolution mass spectrometry was used to identify other astringent polyphenols. The results showed that C. ptilophylla green tea exhibited stronger astringency than did Yunnan large-leaf tea, with gallocatechin gallate, 1,2,4,6-tetragalloyl glucose, and gallocatechin-3,5-digallate identified as the major astringent polyphenols. These polyphenols interacted with the salivary protein model predominantly through hydrophobic interactions and hydrogen bonding. Additionally, myricetin, emodin and taxifolin also showed high binding affinity to the salivary protein model. This study provides insights into the chemical basis for the astringency of C. ptilophylla green tea and lays the groundwork for further research into the mechanism underlying its astringency and for exploring strategies to improve its flavor.

This study aimed to investigate the components, biological activities, and flavor characteristics of Armillaria gallica fermented Gastrodia elata Bl. (FGR) and to explore the changes in bioactive substance contents and biological activities during fermentation stages. Meanwhile, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was applied to identify the composition of flavor substances in FGR. The results showed that the contents of total polyphenols, total flavonoids, gastrodin (GAS), and p-hydroxybenzyl alcohol (HBA) were generally increased during the fermentation process and reached a stable state after 7 days at (57.67 ± 2.72) mg/mL, (52.09 ± 5.03) mg/mL, (4 714.62 ± 45.94) μg/mL, and (2 064.73 ± 12.82) μg/mL, respectively. However, the total triterpenoid content decreased to (0.12 ± 0.01) mg/mL. The results of antioxidant and cellular assays demonstrated that the antioxidant capacity of FGR was higher than that before fermentation, and exhibited more significant protective activity on PC12 cells. The sensory profile varied at different fermentation time, and the unpleasant odor of G. elata Bl. was significantly reduced after fermentation. The analysis of the relative contents and odor activity values (OAVs) of volatile substances showed that the contents of unpleasant odor substances (p-cresol, isovaleraldehyde, naphthalene, sulfide, and pyrazine) in FGR were decreased, while the contents of volatile components with pleasant aroma (phenylethanol, isovaleraldehyde, 2,3-hexanedione, and 4-N-propylbenzaldehyde) were increased compared to the unfermented control. A. gallica fermentation could alleviate the unpleasant odor of G. elata Bl. and impart more pleasant mushroom-like, floral, and fruity aromas. This study provides data support for FGR development and utilization.

This study selected Chinese mitten crab samples from Yangcheng Lake, Hongze Lake, Gaoyou Lake and Changdang Lake in Jiangsu province. Traditional detection methods and multi-omics techniques were employed to systematically analyze the lake-specific characteristics of their basic nutritional components, fatty acids, amino acids, stable isotopes, lipidomics and metabolomics. The results indicated that there were significant differences in the quality of crabs from different lakes. In terms of fatty acid composition, the content of ω-3 polyunsaturated fatty acids was significantly higher in Yangcheng Lake crabs than in those from the other lakes. The linoleic acid content was 2–3-fold higher in Changdang Lake crabs than in those from the other lakes. Amino acid composition analysis revealed that the total and essential amino acid contents in the meat of crabs from Changdang Lake was significantly higher than those from Hongze and Gaoyou Lakes. Stable isotope analysis further revealed significant differences in the δ13C of crab shells among the different lakes, making this an important indicator for the geographic origin traceability of crabs. Lipidomics analysis showed significant differences in the lipid composition between male and female crabs, with 244 differential lipids identified in male crab meat and 260 in female crab meat. These lipids, mainly consisting of sphingolipids, glycerolipids, and glycerophospholipids, could help in geographical origin identification. Metabolomics analysis also demonstrated that crabs from different lakes could be distinguished by their differential metabolites. A total of 13 classes of differential metabolites were identified, including 20 free amino acids, 14 organic acids, 7 alcohols, 7 aldehydes, and 6 fatty acids. In conclusion, this study provides a scientific basis for the quality evaluation, geographical origin tracing, and high-quality industrial development of Chinese mitten crab.

Objective: To explore the quality changes of tarocco blood orange No. 3 during on-tree storage, establish a comprehensive evaluation system, and recommend the optimal harvest time based on the system. Methods: Oranges were sprayed with 2,4-dichlorophenoxyacetic acid (2,4-D) sodium salt and evaluated for conventional quality indexes, pesticide residues, volatile aroma components, flavonoids and phenolic acids contents after different periods of on-tree storage. Comprehensive evaluation of the samples with different storage periods was performed using principal component analysis (PCA) and factor analysis. Results: In the 14 samples with different storage times, limonene accounted for the highest proportion of the total volatile aroma components, neohesperidin accounted for the highest proportion of the total flavonoids, and ferulic acid accounted for the highest proportion of the total phenolic acids. There were significant differences in quality indexes, volatile aroma components, flavonoids and phenolic acids contents among these samples. Comprehensive evaluation and pesticide residue analysis showed that blood oranges exhibited the best flavor and palatability as well as the lowest safety risk when kept on the tree for 49 days. Conclusion: This study recommended that the best harvest time for tarocco blood orange No. 3 is the end of March each year, thereby providing data support for prolonging the citrus market period and regulating the flavor, palatability and safety of citrus fruits.

This study analyzed the differences in polyphenol metabolite profiles, antioxidant activities and DNA protective effects between the stems plus leaves and the seeds of Agriophyllum squarrosum (L.) Moq. (ASLM). Using widely targeted metabolomics, 1 138 polyphenolic metabolites were preliminarily identified, flavonoid compounds being the major ones (accounting for 60.07% of the total). The absolute quantification of the major flavonoid compounds was carried out, and the top five most abundant monomers in the seeds were rutin (365.82 nmol/g), narcissin (261.24 nmol/g), kaempferol-3-O-rutinoside (29.50 nmol/g), (-)-epicatechin (26.12 nmol/g), and (-)-catechin (5.61 nmol/g). In contrast, isorhamnetin-3-O-glucoside (793.96 nmol/g), narcissus glycoside (754.79 nmol/g), isorhamnetin (344.07 nmol/g), rutin (280.89 nmol/g), and hyperoside (242.28 nmol/g) were identified as the top five most abundant monomers in the stems plus leaves. The total phenol contents in the stems plus leaves, as determined by the Folin-Ciocalteu method, were significantly higher than that in the seeds. The antioxidant activities of the polyphenol extracts from the stems plus leaves were significantly more potent than that of the seeds (P < 0.05). Within the concentration range of 10–50 μg/mL, the polyphenol extract from the seeds generally demonstrated superior DNA protective effects compared with the polyphenol extracts from the stems plus leaves, and it even exceeded the positive control Trolox in protection against hydroxyl radical-mediated DNA damage. Correlation analysis indicated that isorhamnetin-3-O-glucoside and isorhamnetin were the core contributors to the antioxidant activity. The DNA protective effect was associated with the synergistic action of rutin with other phenolic constituents. In summary, ASLM is rich in phenolic compounds, with the stems plus leaves serving as an excellent natural source of antioxidants, while the seeds exhibit unique potential in protecting against DNA oxidative damage. This study provides a theoretical basis for further research into the functional activities and comprehensive utilization of ASLM.

To investigate the effect of intramuscular fat (IMF) on the lipids and flavor compounds of pork, high intramuscular fat (HIMF) and low intramuscular fat (LIMF) samples from 165 Duhua pigs (Duroc ♂ × Guangdong small-eared spotted pigs ♀) were analyzed for their differences in lipids and flavor compounds using ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS)-based lipidomics and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOF MS)-based flavoromics. A total of 2 081 lipids were identified in both groups and categorized into 40 subclasses, with triglycerides (TG), zymosterol (ZyE), phosphatidylcholine (PC), and phosphatidylethanolamine (PE) being the major constituents. A total of 25 differentially expressed lipids were selected, including 6 TGs, 6 PEs, and 5 hexosylceramides (Hex1Cers). Flavoromics results revealed that 1 649 and 1 842 flavor compounds annotated with CAS numbers were identified in HIMF and LIMF, respectively. A total of 76 differential volatile flavor compounds were identified, including 19 esters, 15 organic heterocyclic compounds, 13 hydrocarbons, and 10 alcohols. Among these, eight key flavor compounds, with a relative odor activity value (ROAV) ≥ 1, were determined including 2,3-butanedione, 2-nonenal, and heptanal. The results of the omics integration indicated that the differences in flavor between HIMF and LIMF were primarily mediated by the regulatory pathway governing fruity flavor generation through lipid hydrolysis. Ethyl undecanoate and ethyl tetradecanoate showed positive correlations with multiple TGs but negative correlations with certain phospholipids (e.g., PC and PE). This study provides new insights for the improvement and development of high-quality pork in China.

To investigate the effects of constant high-temperature sterilization (HTS) and gradient heating sterilization (GHS) on the volatile flavor compounds of braised beef under the same sterilization intensity, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose analysis and sensory evaluation were used to analyze the unsterilized (US), HTS (121 ℃ for 15 min), GHS1 (115 ℃ for 25 min, followed by 118 ℃ for 30 min), and GHS2 (115 ℃ for 30 min, followed by 121 ℃ for 6 min) samples. The results showed that GHS had a significant impact on the content of volatile flavor compounds. A total of 59 volatile flavor compounds were detected in the four groups of samples. The total contents of volatile flavor compounds in the US, HTS, GHS1, and GHS2 samples were 639.53, 897.83, 1 223.46, and 1 953.93 μg/kg, respectively, with phenols, aldehydes, alcohols, and other compounds being relatively more abundant. Moreover, the content of volatile flavor compounds was significantly higher in group GHS2 than in the other groups (P < 0.05). Based on odor activity values (OAVs), eugenol, eucalyptol, geraniol, 1-octen-3-ol, nonanal, n-octanal, 4-allylanisole, and anethole were the major characteristic flavor compounds of the product. From the results of electronic nose and sensory evaluation, it was found that GHS2 had a better effect on the generation and retention of characteristic flavor compounds. In conclusion, GHS2 was more effective in maintaining the flavor characteristics and overall sensory properties of braised beef.

To address the challenges of low nutrient utilization, insufficient biological activity (such as β-glucan), and poor processing adaptability associated with highland barley (Hordeum vulgare var. coeleste) flour and to enhance its application value in functional foods, this study employed wet-heat treatment and pullulanase treatment to modify highland barley flour. Changes in its physicochemical compositions, biological activity, enzyme inhibition capacity, digestibility, and particle structure before and after modification were examined, aiming to provide theoretical support for its further development. The findings revealed that both treatments significantly increased the content of key nutrients compared with the unmodified control group. Specifically, wet-heat treatment elevated the levels of dietary fiber and β-glucan from 10.50% and 5.60% to 12.81% and 6.76%, respectively. Pullulanase treatment enhanced these components to 11.46% and 9.11%, respectively, while also significantly increasing protein and essential amino acid levels. Notably, isoleucine (Ile), leucine (Leu), and tryptophan (Trp) levels were 1.5, 1.8, and 1.6 times higher in the pullulanase treatment group than in the control group, respectively. Furthermore, the total phenolic, flavonoid, and anthocyanin contents, along with the scavenging capacity against 2,2’-azobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and ferric reducing antioxidant power (FRAP) were significantly increased by both treatments, with pullulanase treatment being more effective. Moreover, they significantly increased the inhibitory activities of barley flour against α-glucosidase and α-amylase, with pullulanase treatment having a more pronounced effect. In vitro digestion experiments indicated that barley flour had a medium glycemic index (GI) of 56.13. However, after wet-heat and pullulanase treatments, its estimated glycemic indices significantly decreased to 54.61 and 51.88, respectively, aligning with the criteria for low GI foods. In terms of physicochemical properties, the peak gelatinization temperature of barley flour increased from 59.18 to 65.49 and 59.68 ℃, respectively, and the gelatinization enthalpy rose from 4.99 to 5.55 and 6.88 J/g, respectively. Additionally, the particle size distribution became more concentrated, with D50 decreasing from 205.01 μm to 135.20 μm and 25.04 μm after wet-heat and pullulanase treatments, respectively. Under scanning electron microscopy (SEM), both treated samples exhibited surface dents and cracks, with more pronounced structural damage observed in the pullulanase-treated group. Overall, wet-heat treatment was more effective in enhancing the gelatinization stability and dietary fiber content of barley flour, while pullulanase treatment offered distinct advantages in enriching β-glucan content, essential amino acid levels, biological activity, and enzyme inhibition capacity. In conclusion, both modification processes enhance the nutritional functionality and processing characteristics of barley flour, allowing for the selection of an appropriate modification strategy based on the specific requirements of target functional foods.

In this study, to enhance corn flour incorporated noodles, corn flour was treated by the addition of 16% quercetin followed by microwave irradiation at 320 W for 30 min before being used as a partial wheat flour substitute in noodles. The effect of combined quercetin-microwave treatment on the processing properties of corn flour and the quality and digestion characteristics of corn flour incorporated noodles was investigated. The results showed that the treated corn flour had lower breakdown and setback values. Texture analysis revealed that the combined treatment resulted in the lowest gel hardness (103.94 g) and the highest elasticity (0.95) of corn flour. The noodles added with the treated corn flour had higher hardness, elasticity, chewiness, and resilience, lower cooking loss, and shorter optimal cooking time compared with the noodles with untreated corn flour. In vitro digestibility tests indicated that the resistant starch content in corn flour treated by quercetin combined with microwave was 26.45%. Compared with the wheat flour noodles, the resistant starch level in the noodles with the treated corn flour increased by 47.96%. Overall, combined treatment with quercetin and microwave appears to be an effective strategy for improving the quality and processing characteristics of corn flour and its products, providing valuable insights for developing high-quality, easily processable corn-based foods.

In this study, the effects and mechanisms of hot water blanching and steam blanching pretreatments on the texture formation of dried apricot fruits were compared and analyzed from the aspects of macroscopic texture, water distribution, microstructure and cell wall component characteristics. The results showed that the strong thermal penetration effect of steam blanching significantly weakened intercellular adhesion, reduced the hardness of dried fruits and enhanced the ductility. The hardness of the dried fruit prepared by steam pretreatment at 95 ℃ was 502.64 g, and its ductility was significantly higher than that of other groups. Hot water blanching pretreatment remarkably facilitated the the dissolution of sugar molecules, resulting an increase in the hardness of dried fruits, with the highest value (1 067.42 g) observed at 95 ℃. Furthermore, steam pretreatment at 75 ℃ significantly reduced the mobility of water molecules, which was accompanied by an increase in the proportion of immobilized water (S22 increased to 97.33%). The surface of the dried fruit with steam pretreatment at 75 ℃ was flat, with enhanced reflectivity and reduced absorbance, which was consistent with improved color. Moreover, steam blanching affected the thermal stability of the cell wall by promoting the exposure of carboxylic acid groups and the cleavage of glycosidic bonds, thereby affecting the texture formation of dried apricot.

Soybean protein isolate (SPI) was used as raw material to prepare antioxidant peptides through ultrasound-assisted enzymatic hydrolysis in this study. SPI hydrolysate was separated by ultrafiltration into peptides with different molecular masses, whose antioxidant activity was evaluated by measuring the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals and hydroxyl radicals, as well as using the ferric reducing antioxidant power (FRAP) assay. The amino acid composition was analyzed, and peptides with high antioxidant activity were identified. Molecular docking was used to elucidate their antioxidant mechanisms. The results showed that peptides with a molecular mass of < 3 kDa exhibited the strongest DPPH, ABTS cation and hydroxyl radical scavenging capacity, as well as the highest FRAP (P < 0.05). Amino acid composition analysis revealed that the peptides contained higher levels of hydrophobic and antioxidant amino acids, which were positively correlated with their antioxidant activity. By liquid chromatography-tandem mass spectrometry (LC-MS/MS), 1 217 unique peptides were identified, and 10 potent antioxidant peptides (activity score > 0.90) were selected from them. Molecular docking indicated that these peptides had low binding energy (−9.7 to −7.2 kcal/mol) with kelch-like ECH-associated protein 1 (Keap1), primarily exerting antioxidant activity through hydrogen bonds and hydrophobic interactions. This study provides theoretical and technical support for the high-value utilization of soybean protein resources and the development of natural antioxidant peptides.

This study monitored the evolution of bacterial diversity, physicochemical properties, and volatile organic compounds (VOCs) in vacuum-packaged low-temperature emulsified sausages during 20 days of storage at 4 ℃. The results demonstrated that the physicochemical properties progressively deteriorated during the storage period, manifested by a decrease in pH, a* value, L* value, springiness, toughness, and hardness and an increase in b* value and thiobarbituric acid reactive substances (TBARS) value (P < 0.05). During days 0-15 of storage, Acinetobacter calcoaceticus and Brochothrix thermosphacta predominated in vacuum-packaged sausages, whereas on day 20 Rahnella aquatilis and Carnobacterium divergens absolutely predominated. A total of 55 VOCs were identified during storage, with the contents of ketones, aldehydes, alcohols and acids showing an overall increasing trend. Correlation analysis between bacterial succession and VOCs revealed that B. thermosphacta, A. calcoaceticus, R. aquatilis, and C. divergens were all significantly positively correlated with over five spoilage-related VOCs (e.g., 2,3-butanediol, 1-octen-3-ol, ethanol, benzaldehyde, and acetic acid) (|r| ≥ 0.80, P < 0.05) , and were predicted to be specific spoilage organisms (SSOs) in the sausages stored at 4 ℃. This study provides a theoretical basis for the effective control of SSOs in low-temperature emulsified sausages during storage.

This study investigated the effects of postharvest immersion treatment with different concentrations of VB6 on the quality of pakchoi (Brassica rapa subsp. chinensis) stored at (15 ± 1) ℃. A comprehensive evaluation was conducted using grey relational analysis. The results demonstrated that 200 mg/L VB6 treatment resulted in the lowest yellowing index and significantly delayed the decline in chlorophyll content. After 8 days of storage, the total chlorophyll content in this treatment group was 44.9% higher than that in the control group. This treatment effectively maintained the levels of antioxidants including ascorbic acid and total phenols (which were increased by 21.6% and 14.9% compared to the untreated control group, respectively), while significantly inhibiting the accumulation of malondialdehyde (MDA) and nitrite (which were decreased by 36.4% and 24.3%, respectively). Furthermore, it enhanced the activities of catalase (CAT), peroxidase (POD), and superoxide dismutase (SOD), and increased the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total reducing power. Grey relational analysis revealed that the 200 mg/L VB6 treatment achieved the highest comprehensive score (0.776). It is confirmed that 200 mg/L VB6 can delay the postharvest senescence of pakchoi through multiple physiological pathways, which provides theoretical support for the development of novel preservation technologies.

To elucidate the impact of glabridin on browning in fresh-cut potatoes, the effect of treatment with 100 μmol/L glabridin on the color quality of potato slices was examined. The inhibitory mechanism of glabridin on browning in potatoes was revealed through physicochemical analysis and non-targeted metabolomics. The results showed that glabridin delayed enzymatic browning of fresh-cut potatoes for 2 days. By chelating copper ions from the active center of polyphenol oxidase (PPO), glabridin down-regulated its activity by 10.03%–14.82%, reducing total phenolic utilization; the final total phenolic level was 82.29 mg/g higher and the soluble quinone level was 8.60%–21.91% lower in the treatment group than in the control group. Glabridin enhanced the activities of peroxidase (POD), superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT), with the most pronounced effect being on POD and CAT, which were increased by 13.80%–37.13% and 36.92%–139.55%, respectively. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity in fresh-cut potatoes treated with glabridin increased by 11.63%–41.88% compared with the control group, while hydrogen peroxide levels were only 17.35%–93.75% of the control group. Glabridin inhibited the rise in relative electrolytic leakage, and reduced final relative conductivity by 114.33 μS/cm and the content of malondialdehyde (MDA) by 12.95%–22.93% compared with the control group. Non-targeted metabolomics analysis showed that glabridin induced significant changes in 96 metabolites (57 upregulated and 39 downregulated) during potato browning, mainly enriched in secondary metabolism, purine and pyrimidine metabolism, ABC transporter, phenylalanine synthesis. Together, glabridin inhibits browning of fresh-cut potatoes by regulating phenolic metabolism, antioxidant capacity, cell membrane integrity and the accumulation of key metabolites, which provides theoretical support for the application of natural glabridin to control enzymatic browning of potatoes.

This study investigated the distribution, enrichment, and transfer patterns of mineral elements in the soil-plant system of dried tangerine peel (Citrus reticulata ‘Chachi’, or Chenpi) from four production regions: Xinhui, Enping and Boluo in Guangdong Province, and Pubei in Guangxi Province, aiming to identify key element indicators with causal basis for geographical origin discrimination. Citrus reticulata ‘Chachi’ root, surrounding soil, leaf, and peel samples at different maturity stages (green, semi-ripe, and fully ripe) were collected simultaneously from these regions. The contents of 36 mineral elements were determined and systematically analyzed using enrichment factors and principal component analysis (PCA). The results showed that the contents of elements such as B, La, Ce, Pr, Nd, and Sm were significantly higher in the soil sample from Xinhui than in those from the other regions (P < 0.05). Among the four production regions, the leaf and peel samples from Xinhui exhibited the strongest enrichment capacity for Cu, Co, and V. The PCA results revealed the continuous enrichment of rare earth elements (Y, Er, Ho, Dy, etc.) in the soil-plant system of the Boluo region, constituting a key basis for the geographical origin discrimination of Chenpi. This study also found that green peels had the strongest correlation with soil elements, establishing them as sensitive materials for the geographical origin tracing of Chenpi. As fruit maturity increased, the elemental distribution stabilized, and the distribution patterns of macro elements such as K, P, and Ca could effectively discriminate among Xinhui, Enping, and Pubei Chenpi. This study has not only verified the feasibility of using mineral element fingerprinting for the geographical origin discrimination of dried tangerine peel, but has also elucidated the formation mechanism of discriminant indicators from the perspective of elemental migration and accumulation pathways, providing a theoretical basis and scientific evidence for constructing a robust geographical origin traceability system for dried tangerine peel.

Objective: To establish a rapid method based on a linear palindromic DNAzyme for detecting lead ions as a heavy metal contaminant in tea and to meet the demand for rapid on-site detection of heavy metals in real samples. Methods: A lead-specific DNAzyme was designed and constructed, with palindromic sequences introduced at both ends of the enzyme strand to induce linear assembly, thereby enhancing structural stability and recognition efficiency. The enzyme and substrate strands were respectively labeled with BHQ1 and FAM to construct a fluorescence-based sensing system. Key parameters, including the concentrations of enzyme and substrate strands as well as reaction time, were optimized to determine the optimal experimental conditions. Results: Under the optimal conditions, the method exhibited excellent selectivity and sensitivity toward lead ions, with a limit of detection (LOD) as low as 0.012 nmol/L. The recoveries from spiked tea infusion samples ranged from 96.05% to 100.41%, indicating that the detection system has good applicability and reliability in complex sample matrices. Conclusion: The linear palindromic DNAzyme-based method is characterized by simple operation, rapidity, high selectivity, and high sensitivity. It can be effectively applied for the rapid detection of lead ions in tea and other real samples, providing a practical and efficient strategy for food safety monitoring.

Cistanches deserticola Y. C. Ma (CD), belonging to the genus Cistanches in the family Orobanchaceae, is a traditional medicinal and edible plant native to China. Its major active ingredients include polysaccharides, phenylethanoid glycosides, and iridoids, which underpin its pharmacological properties. Contemporary pharmacological studies have found that the active compounds in CD exhibit versatile biological activities, such as anti-aging, anti-oxidant, anti-inflammatory, and immunomodulatory effects. With the development of separation and analysis technologies, significant advancements have been made in the extraction, identification and efficacy study of the active constituents of CD. The quality of CD is affected by many factors, such as species, geographic origin, processing technology and storage conditions. This paper reviews and synthesizes the latest research results on the pharmacological mechanism of the active components of CD and the key factors affecting its quality, so as to provide reference for the efficient development, quality control and comprehensive utilization of CD resources.

Surface-enhanced Raman spectroscopy (SERS) offers significant advantages in the on-site rapid screening of food-safety risk factors due to its high sensitivity, specificity, and cost-effectiveness. However, the widespread application of this technique still faces challenges, including high-dimensional spectral data handling, interference from complex food matrices in trace-level detection, and difficulties in resolving overlapping spectral peaks. Recent advances in deep learning (DL) and machine learning (ML) have provided innovative solutions for SERS data analysis. The integration of ML methods (especially multivariate tools) with SERS enables efficient processing of complex spectral data, significantly improving detection performance, and has become a research hotspot. This review first briefly introduces the fundamentals of SERS and ML. Next, it highlights the application of SERS combined with ML (SERS-ML) in detecting food safety risk factors, such as pathogens (e.g., bacteria, viruses), organic/inorganic toxins (e.g., pesticides, antibiotics), and microplastics (MPs), with an emphasis on their identification and quantification. Furthermore, the key challenges and factors for the application of SERS-ML to complex food systems are discussed. Finally, the practical application potential of SERS-ML integration is outlined to inspire further research and technological innovation.

The directional regulation of cereal flavor is a core issue in the field of food processing and one of the key factors affecting food quality. The formation and release of the characteristic flavor substances of cereals are influenced by processing conditions. This paper systematically reviews the generation mechanisms and release patterns of the characteristic flavor compounds (volatile and non-volatile compounds) of cereals subjected to six traditional processing technologies, including milling, fermentation, and baking. It also explains the interaction mechanisms of protein, starch and lipid precursors through pathways such as the Maillard reaction and oxidative degradation. Special emphasis is placed on the latest progress in the application of gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), electronic nose/electronic tongue, molecular sensory omics, and artificial intelligence in flavor analysis. These techniques provide analytical tools for exploring the intrinsic relationship between processing conditions and changes in flavor substances. Meanwhile, construction of a systematic research framework of “processing-precursor-flavor” and introduction of artificial intelligence based on flavor analysis technologies to achieve the prediction and regulation of flavor can help with the directional regulation of the generation, transformation, and release of flavor components under different processing conditions. In the future, focus should be placed on the integration of low-energy-consuming processing technologies and precise flavor models, so as to provide a theoretical basis for the development of cereal products with the synergistic advantages of “flavor- nutrition-health”.

The growing food industry has led to the continuous expansion of the market of soy sauce and pot-roast meat products. However, traditional quality control methods have inherent limitations such as strong subjectivity, low efficiency, and poor predictability in areas including raw material selection, processing techniques, and flavor analysis, which severely restrict the high-quality development of the soy sauce and pot-roasted meat products industry. Machine learning, as an advanced data analysis and modeling technique, offers new solutions to these challenges. Against this background, this review discusses the application of machine learning in the quality control of soy sauce and pot-roast meat products, focusing on the assessment of raw meat freshness, analysis of processing suitability, selection and blending of spices, optimization of processing techniques, standardization of flavor prediction, quality grading based on data fusion, and shelf-life prediction. It also explores the current challenges and future trends in order to provide a technical reference for the quality control of soy sauce and pot-roast meat products.

Whey protein (WP), an important protein in dairy products, is rich in amino acids and bioactive peptides, and possesses high nutritional value. However, its poor thermal stability leads to issues such as protein denaturation, precipitation, and oxidation under high-temperature and high-concentration conditions, which limit its application in functional foods, dietary supplements, foods for special medical purpose, and other related fields. Therefore, enhancing the thermal stability of WP has become particularly important. This paper reviews recent advances in physical, chemical, and biological modification techniques, as well as the application of molecular chaperones in improving the thermal stability of WP, and summarizes the key indicators to evaluate its thermal stability and degree of denaturation and aggregation. It also discusses the potential application value and development prospects of thermally stabilized WP in food, pharmaceutical, and other industries.

Lutein is employed as a colorant in a diverse range of food products. Given its remarkable functional characteristics, it has also found application in health foods and pharmaceuticals. Lutein exhibits multiple health-promoting effects, including alleviating visual fatigue, exerting antioxidant properties, and facilitating the development of the brain’s nervous system. When it is utilized as a raw material for health foods, its dosage design must carefully consider both its effective and safe dosages. However, when lutein serves as a functional ingredient in health foods, there are currently no national standards available for guiding its application levels. Against this backdrop, this paper comprehensively examines and analyzes the current application status of lutein in health foods in China, the basis for its compliant use, and the latest advancements in its functional mechanisms. It provides a comprehensive review of the application guidelines and limits of lutein in eight countries and regions including China. In addition, this paper delves into recent progress in delivery systems aimed at enhancing the efficient utilization of lutein. The overarching objective is to offer valuable references and a solid foundation for the research, development, and application of lutein in health foods.

Benzalkonium chloride (BAC) is a quaternary ammonium disinfectant widely applied in food processing and environmental sanitation. Repeated exposure to sub-inhibitory residue levels of BAC induces adaptive responses in foodborne pathogens and reshapes their virulence phenotype across multiple aspects. Existing studies indicate that BAC-adapted strains exhibit diverse alterations in key virulence traits, including biofilm formation, toxin production, hemolytic activity, adhesiveness, invasiveness, and host lethality, most of which are enhanced to varying extents. These phenotypic shifts are underpinned by multi-layered mechanisms, such as modulation of virulence gene expression, genetic mutations and horizontal gene transfer, remodeling of membrane composition, activation of efflux pumps, enhancement of quorum-sensing signals, and induction of viable but non-culturable states. Such adaptive responses not only enhance bacterial persistence along the food chain but also potentially elevate pathogenicity in hosts, posing potential food safety risks. This paper systematically summarizes the correlation between BAC adaptation and changes in typical virulence factors of foodborne pathogens. It helps to reveal the evolutionary patterns of pathogen virulence driven by disinfectant residues, providing a theoretical basis and technical references for optimizing disinfectant usage strategies, developing targeted inhibitors, and improving microbial risk assessment frameworks.

Egg yolk lecithin is a natural animal-derived phospholipid complex, primarily composed of phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, lysophosphatidylcholine, and lysophosphatidylethanolamine, and has multiple bioactivities such as neuroprotection, hepatoprotection, anti-aging, and immunomodulation. Techniques such as solvent extraction, supercritical fluid extraction, membrane separation and column chromatography can effectively isolate lecithin from egg yolk, and the lecithin can be precisely characterized by mass spectrometry (MS)-based lipidomics. Egg yolk lecithin, a unique amphiphilic substance containing a hydrophilic polar phosphate head and a hydrophobic tail consisting of fatty acid chains, can form bilayer vesicles, making it suitable for encapsulating sensitive active substances or small molecule drugs to improve their bioavailability. The application scope of egg yolk lecithin has expanded from traditional foods to high-value-added pharmaceuticals, health foods and cosmetics, showing significant development potential. This article systematically reviews the structural characteristics, extraction and identification methods, bioactivities, and applications of egg yolk lecithin, with a view to providing a theoretical reference for its future research and high-value-added application.