Cardiovascular diseases (CVDs) have emerged as a critical global public health challenge, with their pathological progression being closely linked to oxidative stress in cardiovascular cells. Although pharmacological interventions exhibit efficacy in CVD management, their adverse side effects and long-term safety concerns remain unresolved. In recent years, bioactive peptides derived from dietary proteins have gained significant attention due to their potent antioxidant properties and excellent safety profiles, positioning them as promising dietary-derived functional agents for preventing and ameliorating CVDs. This review systematically summarizes recent advancements in the development of food-derived antioxidant peptides, encompassing their production strategies, structure-activity relationships, absorption and metabolism. Particular emphasis is placed on their effects and underlying mechanisms in improving cardiovascular health, aiming to provide a theoretical foundation for advancing research on CVDs interventions and fostering innovation in peptide-based functional food products.

Thyme essential oil is widely wrapped in various delivery systems for application to overcome problems such as low water solubility and high volatility, but its antibacterial activity and mechanism are not yet fully understood. In this study, thyme essential oil (TEO) nanoemulsion were constructed by TGase (transglutaminase) -modified potato protein (tPTNs), while their antibacterial activity and mechanism were mainly focused. Results indicated that tPTNs exhibited great antibacterial activity against both Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), possessing the same MICs and MBCs of 2.5 mg/mL and 5.0 mg/mL, respectively. Also, tPTNs showed obvious concentration-dependent effect when applied to the dynamic inhibition of both strains, possessing the significantly decreasing zeta potential, the significantly increasing size, hydrophobicity, conductivity, release of metal ions, and leakage of nucleic acid as the concentration of tPTNs increased from 0 to MBC. Furthermore, SDS-PAGE also demonstrated that protein synthesis was inhibited or even damaged. LC/MS was applied to explore the changes of cell metabolites, and it was found that the metabolites of bacteria treated by tPTNs exhibited significant changes, where 1117 and 692 differential metabolites were found for S. aureus and E. coli, respectively. The differential metabolites were involved in nucleotide metabolism, amino acid metabolism, TCA cycle and other metabolic pathways. Those results provided valuable insights for the efficient antibacterial application of essential oils and the exploration of antibacterial mechanisms.

Tetrahydro-β-carboline (THβC) is a class of alkaloids widely existing in food, the formation pathways of THβC in the human body include endogenous and exogenous, the endogenous pathway is related to the metabolism of tryptophan in the human body, the exogenous pathway is mainly derived from dietary intake, the Maillard reaction and microbial metabolism in food processing are the main pathways for the formation of THβC, and high temperature, acidic pH and long-term processing will significantly promote the formation of THβC in food. The biological activity of THβC is twofold: on the one hand, its derivatives can enhance neural signaling by inhibiting monoamine oxidase (MAO) and exhibit antioxidant, antibacterial, anti-inflammatory, etc., on the other hand, its oxidation products heterocyclic amines and N-nitroso compounds have carcinogenic and mutagenic risks. At present, the common detection methods for THβC in food include GC-MS, HPLC-FLD and HPLC-MS/MS, and solid phase extraction (SPE) combined with high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS) is the mainstream method, with a detection limit of 10 ng/mL.

This study systematically compared the nutritional value, structural characteristics, digestive properties, and functional activities of proteins derived from whole seed, bran, and endosperm of Tartary buckwheat. The results revealed significant differences in the protein content and essential amino acid (EAA) composition among the three protein sources (P<0.05). The amino acid score (AAS) and chemical score (CS) were both high, indicating the characteristics of high-quality plant proteins. Among them, bran protein exhibited the highest protein content and the most favorable nutritional profile. Moreover, methionine and cystine were identified as the first limiting amino acids in all three proteins. Solubility analysis showed significant variations in the solubility of the three Tartary buckwheat proteins across a pH range of 2.0–9.0, with improved solubility observed under alkaline conditions. Fourier transform infrared spectroscopy (FTIR) indicated that the secondary structure of all three proteins was predominantly composed of β-structures, including β-sheets and β-turns. In vitro simulated digestion experiments showed that endosperm protein exhibited the highest digestibility (73.63%), the smallest average particle size post-digestion, and the highest absolute Zeta potential value, suggesting superior digestive stability. The changes of structural and compositional differences among the three proteins were further confirmed by ultraviolet and fluorescence spectroscopy during digestion. Furthermore, all the three Tartary buckwheat proteins exhibited free radical scavenging capacity and reducing power, and the digestion treatment could significantly enhance their antioxidant activities (P<0.001). The DPPH?, ABTS??, and ?OH radicals scavenging activities of digested endosperm protein showed significant increase, and the clearance rates were 68.66%, 63.49%, and 72.21%, respectively. Meanwhile, the digested bran protein exhibited stronger reducing power. After digestive treatment, the inhibitory effects of three proteins on the α-glucosidase and α-amylase presented significant improvement (P<0.001), indicating their potential roles in blood glucose regulation. This study establishes a sound foundation for the deep processing and comprehensive utilization of Tartary buckwheat protein.

This study established a new method based on a novel magnetic molecularly imprinted polymer (Fe3O4@MIP) for magnetic solid-phase extraction (MSPE) combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the rapid and highly sensitive determination of four aflatoxins (AFs) in peanuts and soy sauce. Using a surface grafting polymerization strategy, with 5,7-dimethoxycoumarin as a dummy template, methacrylic acid (MAA) as the functional monomer, and ethylene glycol dimethacrylate (EGDMA) as the cross-linker, Fe3O4@MIP with selectivity for AFs were successfully prepared. Subsequently, the MSPE extraction conditions were systematically optimized. The results showed that the method had a good linear relationship within the concentration range of 0.02-100 μg/kg (R2 > 0.9915), with spiked recoveries in the peanut matrix ranging from 83.91% to 103.58%. Both intra-day and inter-day precision (Relative Standard Deviation, RSD) were below 8.16%, and the method's limits of detection (LOD) were as low as 0.0069-0.011 μg/kg. The prepared Fe3O4@MIP exhibited excellent selectivity and reusability for AFs. The MSPE-UPLC-MS/MS method developed in this study is simple to operate, highly sensitive, and can effectively overcome matrix interference, providing a reliable solution for the rapid and accurate detection of trace AFs in complex foods, holding significant application value in the field of food safety monitoring.

In the present work, hawthorn pectin was prepared by the method of acid extraction-ethanol precipitation combined with enzymatic hydrolysis, and complexed with zein to construct nanoparticles in order to systematically evaluate the encapsulation efficiency and delivery effect of the pectin-protein complex nanoparticles on lycopene. The results indicated that, after the enzymatic hydrolysis, the degree of esterification (DE) of hawthorn pectin reduced from 73.87% to 39.04%, the galacturonic acid (GalA) content increased from 53.01 mol% to 85.68 mol%. The fragmentation degree of microscopic structure of the purified pectin intensified, forming a distinct fibrous network structure. When the concentration of pectin extracted from hawthorn fruits with enzymatic hydrolysis (EHP) was 0.6 mg/mL, and the mass ratio of lycopene to zein was 1:10, the composited nanoparticles showed the smallest particle size of 613.3 nm, the encapsulation efficiency of lycopene was the highest (80.01%), the absolute value of Zeta potential (-32.40 mV) was the highest, and the core-shell structure of the nanoparticles was relatively stable. Compared with the hawthorn pectin extracted from hawthorn fruits without enzymatic hydrolysis (CHP), the solubility of the composite nanoparticles constructed using EHP increased by 20%, and the release rate of lycopene in the intestinal tract increased by more than 15%. These results can provide ideas and data references for the research of pectin-protein composite carriers for efficient delivery of natural bioactive compounds and their application in foods.

This study aimed to investigate the synergistic effects of pectin, calcium ions, and sugar mixtures on the hardening of low-sugar kiwifruit preserves. By measuring solid content, texture characteristics, water activity, drying kinetics, ascorbic acid retention rate, and microstructure, the study systematically evaluated the impact of different treatments (blank, 1% pectin, 1% pectin + 0.3% CaCl?, 1% pectin + 0.3% CaCl2+20% sucrose, 1% pectin + 0.3% CaCl2+10% stevia) on the quality of fruit preserves. The results showed that mixed osmotic treatment significantly enhanced the hardening effect. The pectin-calcium ion system formed a dense gel network through ionic cross-linking, increasing the solid content by 13–30% compared to the blank group. Texture analysis revealed that the stevia treatment group had a breaking force of 5915.71 g, with optimal elasticity and structural support. Low-field nuclear magnetic resonance and drying curves indicated that sucrose and stevia could delay water activity loss and increase drying efficiency (reducing moisture content to 20% in 5 h). SEM confirmed that the mixed treatment reduced cell wall rupture caused by freezing, forming a uniformly distributed gel network. Ascorbic acid measurements showed that the stevia treatment group had the lowest degradation rate, demonstrating its outstanding antioxidant properties. Overall, the 1% pectin, 0.3% CaCl?, and 10% stevia mixed treatment had significant advantages in enhancing hardening effects, maintaining nutritional quality, and meeting low-sugar requirements, thus providing a theoretical basis and process reference for the development of low-sugar functional fruit preserves.

Since the Food Safety Law first established platforms’ regulatory responsibilities, the public-law approach to governing platform food safety has progressively matured. Nevertheless, current regulatory tools deployed by takeaway platforms primarily originate from commercial contracts, which exhibit significantly inadequate binding force, punitive power, and deterrence over merchants and riders. Coupled with constraints such as ambiguous empowerment of platform autonomy and ineffective sharing of collaborative governance tools, the predominantly government-led external governance model struggles to achieve agile responses to compound online-offline food safety risks intensified by rapid industry expansion, limitations in catering standard identification, and novel risks induced by elongated supply chains. This study examines the practice of quasi-regulation for food safety on takeaway platforms, focusing on the root causes of platform self-governance mechanism anomie. By integrating external norms with internal rules, we propose constructing a panoramic governance framework featuring stakeholder participation in rule design; multi-entity collaboration in rule execution; and dynamic rule adaptation by societal actors. This framework aims to reshape the articulation and integration of all segments in takeaway platform food safety governance, thereby enriching and expanding the interface between platform quasi-regulation and post-hoc government regulation.

Abstract: Objective: To isolate and characterize bacteriophages using Yersinia enterocolitica (Y. enterocolitica) as the host bacterium, and evaluate their potential for antibacterial applications in food matrices. Methods: Bacteriophages were isolated and purified using the double-layer agar plate method. Morphology was assessed by transmission electron microscopy (TEM). Genomes were extracted for whole-genome sequencing and bioinformatics analysis. Host range was determined via spot testing and double-layer agar assays. Key biological characteristics including multiplicity of infection (MOI), one-step growth kinetics, and stability (pH, temperature) were evaluated. In vitro antibacterial efficacy was determined by monitoring OD??? in TSB culture. Biofilm inhibition and eradication capacities were quantified using crystal violet staining. Phage efficacy against Y. enterocolitica on milk, lettuce, and pork surfaces was assessed at 4°C and 25°C using plate counts. Results: A novel virulent Yersinia enterocolitica phage, designated vB_Yep_15, was isolated. TEM revealed a short-tailed morphology typical of the Autographiviridae family, with an icosahedral head (54.80×52.50 nm). Genomic analysis classified it within the Teseptimavirus genus (Studiervirinae subfamily), with no genes associated with virulence, antibiotic resistance, or tRNA detected. The phage lysed 8 of 26 tested strains (30.8% lysis rate), encompassing 6 porcine and 2 Tibetan wild donkey isolates. Optimal MOI was 0.01, with a latent period of 20 minutes and a burst size of 204 PFU/cell. Phage activity remained stable within pH 4-11 and temperatures 4-50°C. In vitro, at MOI=100, significant bacterial growth inhibition occurred within 120 minutes, with no resuscitation observed over 480 minutes (ΔOD??? < 0.02). Phage vB_Yep_15 also effectively inhibited and eradicated host biofilms. Furthermore, it significantly reduced Y. enterocolitica counts on milk, lettuce, and pork surfaces at both 4°C and 25°C. Conclusion: The virulent phage vB_Yep_15 exhibits favorable biological characteristics, potent biofilm clearance capabilities, and significant antibacterial efficacy against Y. enterocolitica on diverse food surfaces under refrigeration and ambient conditions. This study enriches phage resource libraries and genomic databases, providing a foundation for developing phage-based preparations targeting Y. enterocolitica for enhanced food biosafety.

Abstract: Objective To establish a lateral flow immunoassay (LFIA) based on quantum dot beads (QBs) for the rapid and quantitative detection of capsaicinoids (CPCs) in edible oils. Methods QBs were used as fluorescent probes to label antibodies, and experimental conditions such as buffer pH, antibody labeling amount, fluorescent probe amount and coating antigen concentration were optimized to establish a novel method for quantitative detection of CPCs. Results The optimal reaction conditions for QBs-LFIA established in this study were as follows: buffer pH 7.5, antibody? labeling amount 30 μg, fluorescent probe amount 2.0 μL, and coating antigen concentration 0.5 mg/mL. Under the optimal conditions, the IC50 for CPC in buffer was 0.022 ng/mL, the linear range was 0.009 ng/mL-0.054 ng/mL, and the limit of detection (LOD) was 0.005 ng/mL; the LOD for CPCs in edible oil samples was 0.15-0.47 μg/kg; the spike recovery rate for CPCs was 88.0%-106.0%, and the coefficient of variation was less than 15.0%; the cross-reaction rates with analogues of CPCs were less than 0.1%; By testing 20 edible oil samples containing different amounts of CPCs, the results showed that the method was well correlated with the detection results of liquid chromatography-tandem mass spectrometry (R2>0.90). Conclusion The QBs-LFIA established in this study is highly sensitive, specific and reliable, and is suitable for the rapid detection of CPCs in edible oil samples.

This study was performed to evaluate the alternations in the biosynthesis of anthocyanin and proanthocyanidin in winter jujube fruit following immersion in 1.0 g/L phenyllactic acid solution. The results demonstrated that treatment with phenyllactic acid up-regulated the expression levels of transcriptions factors, including ZjMYB1R1, ZjMYB13/44/101, and ZjbHLH13/35/47/62. Conversely, it inhibited the expression levels of both ZjMYB30 and ZjbHLH30. Concomitantly, the gene expression levels of phenylalanine ammonialyase, 4-coumarate coenzyme A ligase, cinnamic acid-4-hydroxylase, chalcone isomerase, chalcone synthase, flavanone 3-hydroxylase, flavanone 3′-hydroxylase, dihydroflavonol 4-reductase, UDP-glucose: flavonoid-3-O-glucosyltransferase 3, anthocyanidin synthase, leucoanthocyanidin reductase, and anthocyanidin reductase were up-regulated by phenyllactic acid. The variations in the transcription of the aforementioned genes resulted in the accumulation of anthocyanin and proanthocyanidin, consequently leading to a reduction in hydrogen peroxide levels within winter jujubes. These findings suggest that phenyllactic acid activates the biosynthesis of anthocyanin and proanthocyanidin in winter jujubes by mediating bHLH and MYB transcription factors, thereby contributing to the enhancement of antioxidant capacity.

This study aims to develop a rapid and non-destructive detection method based on near-infrared (NIR) spectroscopy combined with machine learning modeling for the quantitative detection of soybean-adulterated coffee powder. A hierarchical modeling strategy was adopted to improve prediction accuracy. Support Vector Regression (SVR), combined with three spectral preprocessing methods to construct the prediction model. A total of 30 characteristic wavelengths were selected by comparing Competitive Adaptive Reweighted Sampling (CARS) and Iteratively Retains Informative Variables (IRIV). Furthermore, three optimization algorithms were introduced. The final regression model achieved a coefficient of determination (R2) of 0.9669, with Root Mean Square Error of Calibration (RMSEC) and Prediction (RMSEP) of 0.0157 and 0.0228, The Residual Prediction Deviation (RPD) reached 6.8096. respectively. The results demonstrate that NIR spectroscopy provides an effective technical means for detecting soybean adulteration in coffee powder.

To improve the storage quality of postharvest blueberry and extend its shelf life, fresh blueberry fruit was used as materials and treated with a 3.0 g/L anthocyanin spray, then stored at room temperature (20°C), and samples were taken every 4 d to measure their postharvest quality, antioxidant enzyme activity, and gene expression. The results showed that anthocyanin treatment significantly delayed the softening of blueberry fruit, reduced weight loss and water loss, maintained the texture quality of the fruit. At the same time, the treated fruit exhibited stronger resistance, with a 20% reduction in decay rate and an effective extension of shelf life at room temperature by more than twice. Further analysis revealed that anthocyanin treatment significantly increased the activity of antioxidant enzymes such as ascorbate peroxidase in the fruits by upregulating the expression of key genes, delaying the decrease in phenolic content, thereby enhancing the postharvest resistance of blueberry fruit and reducing the degree of quality deterioration. Therefore, 3.0 g/L anthocyanin treatment has significant preservation effects, is safe and friendly, and can be promoted as a room temperature preservation technology for fruits such as blueberry.

Citrus sour rot, caused by the infection of Geotrichum candidum (G. candidum), is one of the common postharvest infectious diseases in citrus. To analyze the mechanism by which mustard essential oil nanoemulsion formulated with citrus pectin and Tween-80 (MEO-NE-PT) inhibits the growth of the citrus sour rot pathogen, transcriptome sequencing was performed on the treated mycelia of G. candidum with 64 μl/L MEO-NE-PT for 4 hours and the controls (CK). A total of 2788 differentially expressed genes (DEGs) were identified, comprising 1364 significantly upregulated DEGs and 1424 significantly downregulated DEGs. These DEGs were significantly enriched in pathways including amino sugar and nucleotide sugar metabolism, steroid biosynthesis, glyoxylate and dicarboxylate metabolism, starch and sucrose metabolism, and ABC transporters. These pathways are involved in critical biological processes such as chitin biosynthesis in the fungal cell wall, ergosterol biosynthesis in the cell membrane, carbon source utilization, and the efflux of toxic substances. This study provides a scientific basis for the development of eco-friendly preservatives for citrus postharvest storage.

Objective: This study was investigate the ameliorative effects of wall-broken Ganoderma lucidum spore polysaccharide (GLSP) and fermented wall-broken Ganoderma lucidum spore polysaccharide (FGLSP) on obese mice, and to provide scientific foundation for their potential applications. .Methods: A high-fat diet-induced obese mice model was established. After 10-week intervention with high and low doses of GLSP and FGLSP, their effects on body weight, body fat, glucose tolerance, insulin sensitivity, hyperlipidemia, liver function, hepatic oxidative stress, and histopathological morphology of adipose and hepatic tissues were evaluated.? Results: Compared with the model group, both GLSP and FGLSP interventions significantly reduced body weight, body fat, the area under the curve of the oral glucose tolerance test (OGTT), fasting serum insulin levels, total cholesterol (TC) levels, serum leptin levels, liver weight, hepatic azelotransferase (AST) and azelotransferase (ALT) levels, hepatic malondialdehyde (MDA) levels (p < 0.05).?Additionally, both polysaccharides significantly increased serumadiponectin levels and catalase (CAT) activities (p < 0.05). Histopathological examination revealed that GLSP and FGLSP improved pathological damage in adipose and hepatic tissues.. Conclusion:GLSP and FGLSP effectively ameliorated obesity in mice by reducing weight gain and adipose tissue accumulation, improving dysregulated blood lipid and dysglycemia, and mitigating hepatic oxidative stress injury..

In order to solve the problem of quality degradation caused by the growth of spoilage bacteria during the inter-regional transportation of Ningxia Tan mutton, GEL/KT-OEO c films were prepared by solution casting method using oregano essential oil (OEO) as an antibacterial agent and keratin (KT) and gelatin (GEL) as the film-forming matrixes, and the microstructure, chemical groups, crystal structure and thermal properties of GEL/KT-OEO antibacterial films were characterized using SEM, FTIR, XRD and TGA techniques. Storage experiments were used to evaluate the application of GEL/KT-OEO antibacterial films in preserving fresh Ningxia Tan mutton. The results showed that the physical and bacteriostatic properties of the antibacterial film reached the optimum level when OEO was added at 10 wt%, and its light transmittance, tensile strength, elongation at break, water content, water solubility, and antibacterial capacity were 36.20±0.31%, 0.58±0.66 MPa, 82.53±2.73%, 14.31±0.49%, 48.98±0.69%, 97.28±1.34% (E.coil) and 99.67±0.33% (S.aureus), respectively. The addition of OEO did not change the molecular structure or functional groups of the antibacterial film, but reduced the crystallinity of the antibacterial film and improved its thermal stability. The 4°C refrigerated preservation experiments showed that the sensory evaluation, pH value, volatile base nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) values of the GEL/KT-OEO antibacterial film group were better than those of the blank group and the PE film group (p<0.05), and it could effectively prolong the shelf life of the Ningxia Tan mutton from 5 d in the PE film group to 7 d. GEL/KT-OEO antibacterial film shows significant application potential and value in the field of fresh meat preservation, which provides a new and effective way to solve the preservation problem in the inter-domain transportation of meat.

To enhance the utilization of pruned leaves from Anji White Tea and to achieve rapid detection and quantitative analysis of key quality components in fermented tea, Eurotium cristatum was inoculated to Anji White Tea pruned leaves to prepare Anji “golden flower tea”, and the changes in the contents of tea polyphenols and tea pigments during fermentation were determined. Sequential optimization of modeling algorithms, spectral preprocessing techniques, and feature wavelength selection were successively proceeded based on Fourier transform mid-infrared spectroscopy to develop a rapid quantitative detection method for the quantitative analysis of tea polyphenols and tea pigments during Anji “golden flower tea” fermentation. Results showed that Random Forest Regression (RFR) was selected to establish the analysis models for the contents of tea polyphenols and tea pigments. The predication model of tea polyphenols obtained using Savitzky-Golay smoothing (SG) combined with Iteratively Retains Informative Variables (IRIV) showed the optimal effect in the results. For theaflavins and thearubigins, the optimal results were achieved using Wavelet Transform (WT) preprocessing with Successive Projections Algorithm (SPA) for variable selection. The optimal quantitative analysis model of theabrownins was established by First Derivative (FD) and Multiplicative Scatter Correction (MSC) preprocessing along with Competitive Adaptive Reweighted Sampling (CARS). The average deviations between predicted value and actual value for the four components were less than 0.05%. Therefore, the quantitative analysis models exhibited good accuracy, enabling rapid detection of tea polyphenols and tea pigments contents in Anji “golden flower tea”. This study developed efficient and stable quantitative models for tea polyphenols and tea pigments in Anji “golden flower tea” using Fourier transform mid-infrared spectroscopy, thereby providing technical support for the high-value utilization of pruned leaves from Anji White Tea and enabling rapid quality monitoring of fermented tea products.

The deterioration of flavor and nutritional quality in pre-cooked braised pork is caused by microbial proliferation and oxidative degradation during storage. This study investigated the effect of high-pressure marination with Rosa roxburghii juice concentrate treatment on the pre-cooked braised pork quality improvement under refrigerated (4°C, 0-21 days) and frozen (-20°C, 0-120 days) storage. The feasibility of applying this technology in pre-cooked braised pork production was evaluated. Compared to the control group without treatment, high-pressure marination with Rosa roxburghii juice concentrate significantly reduced the total viable count and the thiobarbituric acid reactive substances value, delayed protein carbonylation, and maintained textural properties in pre-cooked braised pork during storage. Analysis of volatile flavor components by GC-MS revealed that high-pressure marination with Rosa roxburghii juice concentrate effectively inhibited the accumulation of acidic and rancid off-odor compounds (51.7% reduction in 3-methylbutanoic acid). The results indicated that high-pressure marination (400 MPa/4 min) with Rosa roxburghii juice concentrate (5.0 g/kg seasoned pork) could effectively enhance the flavor and nutritional quality of pre-cooked braised pork, providing an innovative processing strategy for improving the quality of prepared meat products.

In this study, 20 strains of lactic acid bacteria isolated from traditional fermented dairy products were used to analyze the growth characteristics of the strains by determining the growth curves in MRS medium and medium used for the strains to enrich calcium (Ca-MRS). Calcium content was determined using atomic absorption spectroscopy to screen for strains with high calcium enrichment capacity. Structural characteristics of calcium-enriched bacteria were analyzed using X-ray photoelectron spectroscopy, X-ray diffraction, and Fourier transform infrared spectroscopy. Results showed that the logarithmic growth phase duration of the test strains in Ca-MRS medium was extended by 2~4 h compared to MRS medium, and the OD600 value slightly decreased upon reaching the stationary phase. Among the 20 strains, Lactobacillus casei KLDS1.0375 exhibited the highest calcium enrichment, reaching 43.94 mg/g. Structural analysis indicates that bacteria primarily bind calcium through surface functional groups such as amino groups, amide bonds, hydroxyl groups, and C-H bonds. After calcium enrichment, the bacteria exhibited an amorphous state, with rougher surfaces, enhanced intracellular calcium fluorescence intensity, and a calcium content reaching 2.08%. Meanwhile, their thermal stability improved. This study provides a theoretical basis for the development of novel calcium supplements.

In order to explore the effect of a whole grain mixture (red rice, black rice and brown rice) on the gut microbiota and short-chain fatty acids (SCFAs) in diabetic patients, the production of SCFAs was detected respectively after in vitro fermentation and in vivo dietary intervention. The changes in the community structure and abundance of the microbiota were analyzed by metagenomics sequencing. Compared with the blank group, the whole grain mixture increased the abundance of beneficial taxa (Bifidobacterium and Lactobacillus), while reducing the abundance of opportunistic pathogenic taxa. Compared with refined grain, the whole grain mixture rich in dietary fiber can provide more arabinose and xylose for in vitro fermentation, generating more butyric acid. The abundance of butyric acid-producing bacteria such as Collinsella, Parabacteroides, Anaerostipes, Oscillibacter and Faecalibacterium was also increased. The intervention study on patients with type 2 diabetes mellitus (T2DM) found that the relative abundance of butyric acid-producing bacteria (Anaerostipes) and the butyric acid level in feces were significantly increased in the intervention group, further verifying the results of the in vitro fermentation. In conclusion, the whole grain mixture has a positive impact on the microbiota structure of patients with T2DM, promoting the production of SCFAs, especially butyric acid, which is beneficial to intestinal health.

In this study, an emulsion gel was constructed using hydroxypropyl methylcellulose-flaxseed gum (HPMC-FG) as the emulsifier, and the effects of different bio-waxes (candelilla wax, beewax, and candelilla wax-beewax complex) on the microstructure, rheological properties, and stability of the emulsion gel were systematically investigated. The results showed that candelilla wax (CW) and beewax (BW) had a significant synergistic effect in the formation of oleogels, primarily through van der Waals forces, forming a hybrid three-dimensional network structure of needle-like crystals embedded in snowflake-like aggregates in the oil phase. Compared with the HPMC-FG emulsion gel without oil-phase gelation, the emulsion gel modified by the candelilla wax-beewax (CW-BW) composite gelator presented smaller droplet size and higher deformation resistance. After long-term storage at room temperature and freeze-thawing treatment, no obvious coalescence or oil separation was observed in the droplets of this system, demonstrating excellent storage stability and freeze-thawing stability. This study can provide theoretical basis and technical support for the development of novel animal fat substitutes.

To improve the compatibility of hydrophilic polysaccharide substrates with hydrophobic oregano essential oil (OEO), lauric acid-modified cellulose nanocrystals stabilized OEO into a Pickering emulsion. This emulsion was incorporated into a cellulose nanofiber/pectin matrix to develop a mango preservation coating. The emulsion showed monodisperse droplets and maintained 93.7% emulsification index after 48 h. At 1.5 wt% emulsion loading, the coating achieved optimal barrier properties: oxygen transmission rate (13.25 cm3/(m2·d)), water vapor permeability (2.59×10?13 g·cm/(cm2·s·Pa)), and water contact angle (76.03°), with 99.69% antibacterial efficacy against Escherichia coli. In mango preservation trials, the coating reduced respiratory peak by 14.41%, decreased weight loss by 3.3% versus control on day 10 of storage, delayed browning incidence and firmness reduction, and extended shelf life by over 3 days. In conclusion, the modified cellulose nanocrystals-stabilized Pickering emulsion/Nanocellulose/Pectin composite coating synergistically enhances gas/moisture barriers and antimicrobial activity, maintaining postharvest mango quality and providing an eco-friendly fruit preservation strategy.

With the increasing demand for sustainable food among consumers, plant-based meat, as a product that can substitute for traditional meat, has gradually received more extensive attention. High-moisture extrusion is a technology for preparing texturized vegetable proteins under the synergistic action of high temperature, high pressure, and high shear force. It is one of the important processes for preparing plant-based meat. The products obtained through this technology can mimic the fibrous structure and texture of traditional meat. However, there are still gaps between plant-based meat prepared by high-moisture extrusion and traditiona meat in terms of color, texture, and taste. Therefore, the quality of plant-based meat products prepared by high-moisture extrusion has become a key focus of current research. This paper reviews the effects of different additives (Such as proteins, fats and oils, polysaccharides, crosslinking agents, and other additives) on the structure and quality of plant-based meat during the high-moisture extrusion process,explores the mechanisms of protein-protein,lipid- protein,polysaccharide-protein, and crosslinking agent-protein interactions, and analyzes their enhancing effects on the texture, flavor, and nutritional value of plant-based meat. This paper aims to provide theoretical basis and technical support for the further research and development of plant-based meat products.

Pufferfish milt, a byproduct of aquatic processing, contains high-value protamine and DNA components, yet its comprehensive utilization rate remains below 7%.This study systematically investigated the effects of ultrasonication duration (0, 2, 4, 6, 8, 10 h) on the properties of hypertonic pufferfish nucleoprotein hydrogels to enhance resource utilization efficiency.Results demonstrated that 4 h ultrasonication fragmented DNA into small segments, forming dense crosslinked networks with arginine-rich protamine, thereby increasing gel strength by 55.3%.Further fragmentation at 6 h exposed additional active sites, achieving 56.15% superoxide anion and 73.01% DPPH radical scavenging rates.Rheological analysis confirmed typical gel characteristics (G'>G'', tanδ≈0.3) across treatments, while 10 h ultrasonication elevated critical strain from 50% to 500%, indicating severe network degradation.The study elucidates how ultrasonication time precisely regulates DNA fragmentation and protein conformational changes to tailor hydrogel properties, establishing a novel approach for valorizing aquatic processing byproducts.

To investigate the effects of brewing conditions on the nutritional quality and flavor of Xanthoceras sorbifolium leaf green tea, the influence of brewing temperature and duration on nutrients such as tea polyphenols, free amino acids, flavonoids, caffeine, and soluble sugars in the tea infusion were studied. The changes in the taste and volatile components of the tea infusion under different brewing conditions were also analyzed. The results showed that the nutritional quality and flavor of the tea infusion differed significantly under different brewing conditions, and the leaching states of active substances also varied. The content of tea polyphenols (0.66 mg/mL) was highest when brewed at 70 ℃ for 60 min. Free amino acids (18.44 mg/mL) peaked at 80 ℃ for 360 min. Flavonoids (0.56 mg/mL) reached their maximum concentration at 90 ℃ for 180 min. Caffeine (0.14 mg/mL) and soluble sugars (10.39 mg/mL) were highest at 90 ℃ for 720 min. Through a comprehensive analysis of the membership function, the tea infusions brewed under three conditions, such as 80 ℃ for 360 min, 90 ℃ for 30 min, and 70 ℃ for 720 min, which received relatively high quality scores. Further electronic tongue analysis revealed that these three infusions had similar overall taste profiles, with the umami, bitterness, and richness sensors showing the highest response values. Electronic nose results indicated that the W1W sensor exhibited the highest response to the tea infusions. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 66 volatile compounds in the tea infusion, from which 21 differential volatile compounds and 12 key volatile compounds were screened. Among these, 1-octen-3-one, 2-methylbutanal D, and n-octanol were the primary contributors to the tea infusion's aroma. In conclusion, brewing at 90 ℃ for 30 min maximizes the distinctive flavor of Xanthoceras sorbifolium leaf green tea, aligning with daily tea brewing habits.

With the increasing prevalence of chronic metabolic diseases, the role of functional foods in disease prevention and health promotion has gained growing attention. As a major component of the human diet, cereals are rich in various bioactive functional components, such as polyphenols, dietary fiber, and bioactive peptides. These components have demonstrated significant potential in regulating metabolism, maintaining intestinal barrier function, providing antioxidant effects, lowering blood pressure, and modulating immune responses. This review systematically summarizes the major active components and underlying mechanisms of functional cereal-based products, with a focus on the physiological roles of cereal-derived polyphenols, dietary fibers, and peptides. Furthermore, the practical applications of functional cereal products in the food industry and in nutritional interventions for special populations are discussed. This review provides theoretical guidance and practical insights for the development, application, and mechanistic study of functional cereal-based foods.

In view of the diverse forms and unstable properties of cholesterol oxides (COPs) in meat products, a room temperature saponification pretreatment technology was established, which combined with the advantages of gas chromatography-quadrupole-time-of-flight mass spectrometry to achieve comprehensive and accurate detection of 9 cholesterol oxides in meat products. The results showed that chloroform: methanol (v:v 2:1) was extracted, saponification at room temperature for 18h, ethyl acetate: n-hexane (v:v 80:20) Extraction and amino-solid phase extraction column purification were the optimal pre-treatment conditions. The linear range of 7α-hydroxyl cholesterol and 7β-hydroxyl cholesterol detection was 0.002~0.5 μg/mL. The linear range of 5β, 6β-epoxide cholesterol,5α, 6α-epoxide cholesterol, 20α-hydroxy cholesterol, 3β,5α, 6β-trihydroxy cholesterol, 25α-hydroxy cholesterol, 7-keto cholesterol and 27α-hydroxy cholesterol was 0.02 μg/mL~0.5 μg/mL. The determination coefficients were all ≥0.9990, the detection limit was 0.0001-0.001 mg/kg, and the quantitation limit was 0.0002-0.002 mg/kg. The method has good accuracy and high precision. The average recoveries of samples are 89.7% ~ 116.1%, and the relative standard deviations are less than 8.7%. Compared with high temperature saponification, room temperature saponification can effectively prevent the autoxidation of cholesterol and the degradation of 7-ketocholesterol, reduce the exogenous introduction and endogenous loss of target substances, and realize the rapid and accurate detection of 9 kinds of COPs.

White kidney bean (Phaseolus vulgaris L.) is nutrient-rich plant ingredient, characterized by its high protein but low fat contents. However, emulsion stability of plant-based milk can be affected by the presence of proteins. To elucidate the relationship between white kidney bean protein characteristics and the stability of white kidney bean milk, the study compared 8 cultivars (WK1–WK8) by analysing their protein structure, composition and physicochemical properties. Enzymatic hydrolysis was further applied to investigate changes in protein solubility, emulsifying activity and secondary structure, thereby clarifying the role of proteins in emulsion systems. Results showed that WK1–WK3 produced milks showed highly hydrophilic proteins, uniform microstructures, and well-distributed proteins and lipids. By contrast, WK4–WK8 exhibited large particle aggregation, disruption of the continuous phase and poor emulsion stability. After enzymatic treatment, proteins from WK1–WK3 displayed significantly higher emulsifying activity and solubility than those from WK4–WK8; the elevated solubility markedly improved both emulsion stability and sensory attributes. These findings provide theoretical guidance for selecting white kidney bean cultivars and optimizing processing conditions for plant-based milk analogues, while also offering insights for the application of other high-protein plant materials in emulsion systems.

Omega-3 polyunsaturated fatty acids (PUFAs) in fish oil possess beneficial physiological functions but are prone to oxidation, leading to structural and functional alterations. Oleogel technology enhances oxidative stability by forming a gel structure through the assembly and aggregation of gelling agents. In this study, sardine oil was used as the oil phase and beeswax as the gelling agent to establish a spatiotemporal correlation between the structural characteristics of the sol-gel system and oxidative stability. A comprehensive investigation was conducted on the changes in crystal morphology and distribution, textural properties, rheological behavior, oil-binding capacity, and oxidative stability during the phase transition process. The results showed that the formation of beeswax-based fish oil oleogel undergoes three stages: melting, recrystallization, and gelation. During the melting stage, no gel structure was formed. In the recrystallization and gelation stages, beeswax initially formed "needle-like" crystal chains, which subsequently cross-linked and aggregated into a dense crystalline network, enhancing the stability, viscoelastic properties, and apparent viscosity of the gel system. The hardness and gel strength of the beeswax-based fish oil oleogel increased significantly, achieving an oil-binding capacity of 100%.Throughout the three stages of gel formation, peroxide value (PV), thiobarbituric acid reactive substances (TBARS), p-anisidine value (p-AV), and acid value (AV) decreased significantly, indicating a notable improvement in oxidative stability. The findings of this study provide a theoretical basis for developing high-quality, stable fish oil oleogels and their practical applications.

The objective of the study is to identify the characteristic volatile flavor components of Zanthoxylum armatum walnut kernels, systematically investigate the effects of different packaging methods and storage temperatures on their quality and shelf-life stability, and provide a theoretical basis for flavor regulation and optimization of storage and preservation technologies for this product. In this study, Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) combined with electronic nose technology was used for qualitative and quantitative analysis of volatile flavor substances in Zanthoxylum armatum walnut kernels. Two types of packaging materials (PET, PE/AL/PET) and three packaging methods (atmospheric packaging, vacuum packaging, vacuum deoxidation packaging) were set up, and storage experiments were conducted at 4℃, 25℃, and 37℃. By determining the dynamic changes of indicators such as color brightness (L* value), moisture content, peroxide value (POV), and acid value (AV) during storage, a shelf-life prediction model was constructed in combination with the first-order kinetic model and Arrhenius equation. The results showed that a total of 52 main volatile components were identified in Zanthoxylum armatum walnut kernels, including 14 aldehydes (accounting for 26.9%), 12 olefins (23.1%), 11 alcohols (21.2%), 5 acids (9.6%), 1 pyrazine (1.9%), 3 esters (5.8%), and 4 others (7.7%). The most prominent in terms of content and flavor contribution was (E,Z)-2,4-decadienal (ROAV=100.00), which is the characteristic signature flavor substance of Zanthoxylum armatum walnut kernels. During storage, moisture content, POV and AV increased significantly with the increase of storage temperature and extension of storage time (P < 0.05), while the color brightness (L* value) showed a significant downward trend (P < 0.05). PE/AL/PET vacuum deoxidation packaging had the best inhibitory effect on quality deterioration. Under this condition, the shelf-lives of Zanthoxylum armatum walnut kernels stored at 4℃, 25℃, and 37℃ based on POV detection were 164 d, 150 d, and 139 d, respectively, and those based on AV detection were 157 d, 120 d, and 119 d, respectively. The error rates of the shelf-life prediction model were all less than 14%, showing good fitting. To sum up, the characteristic flavor of Zanthoxylum armatum walnut kernels originates from the synergistic effect of lipid oxidation degradation products and volatile components of Zanthoxylum armatum. PE/AL/PET vacuum deoxidation packaging can effectively delay fat oxidative rancidity and is the preferred storage method for this product. The first-order kinetic model and Arrhenius equation based on POV and AV can accurately predict the shelf-life of Zanthoxylum armatum walnut kernels in the range of 4-37 ℃.

Abstract: Ochratoxin A (OTA) has become one of the major risk factors for human health and food safety due to its high toxicity and wide distribution in agricultural and food processing products. Therefore, it is necessary to establish a rapid and sensitive detection method. Colloidal gold was coupled with complementary chains as gold labeled probes (AuNPs SH cDNA) fixed on a binding pad by freezing method. Anti digoxin monoclonal antibodies (Digoxin antibody) and aptamers were fixed on nitrocellulose membranes as T and C lines, respectively. Digoxin modified nucleic acid aptamers were used as recognition elements (Dig Aptamer) for binding to OTA in the loading buffer. Under optimal conditions, the detection limit LOD value of this method is 0.3 ng/mL, and the IC50 is 12.5 ng/mL. The spiked recovery rate of the test strip for corn samples is between 101.58% and 106.3%, with a coefficient of variation between 2.54% and 6.78%. The false positive rate is ≤ 0% and the false negative rate is ≤ 1%. The chromatographic test strip prepared in this study can become an effective method for detecting OTA in corn and has good application prospects.

Photoaging represents a primary exogenous contributor to skin aging, triggered by ultraviolet exposure that compromises skin barrier integrity, disrupts elastic fibers, accelerates collagen breakdown, and intensifies oxidative stress. Collagen hydrolysate shows substantial promise in addressing photoaging owing to its distinctive bioactivity, favorable safety profile, practical administration, and economic viability. This review comprehensively examines the anti-photoaging mechanisms of collagen hydrolysate: through modulation of critical signaling pathways (TGF-β/Smad, MAPK/AP-1, Nrf2/ARE, and NF-κB), it promotes extracellular matrix homeostasis, mitigates oxidative stress, inhibits inflammation, diminishes hyperpigmentation, and indirectly regulates the gut-skin axis, collectively counteracting photoaging damage. To overcome technical hurdles in oral administration, including extensive gastrointestinal degradation and poor targeting efficacy, we synthesize current absorption-enhancement strategies, highlighting advances in co-delivery approaches, polysaccharide-based vehicles, and liposomal systems that enhance bioavailability. In view of research gaps, we outline prospective directions and emerging trends to guide the development of collagen-derived functional foods and their expanded implementation in photoaging prevention and management.

Complementary foods serve as a crucial medium for early sensory experiences in infants and young children, the textural properties of which are closely associated with the development of chewing and swallowing abilities, food acceptance, and long-term dietary habits of infants and young children. While a wide variety of commercial complementary food s are currently available on the market, there is a lack of unified standard for textural grading. This limitation restricts the scientific evaluation of different complementary food products in terms of textural suitability and swallowing safety. Furthermore, it is difficult to fully meet the specific textural requirements of infants and young children at different stages of growth and development. The International Dysphagia Diet Standardisation Initiative (IDDSI) has developed a standardized eight-level textural grading framework. This framework, which incorporates parameters such as hardness, viscosity, and granularity, provides a potential solution for the scientific grading of complementary foods. This study will review the oral development and physiological characteristics of infants and young children at different ages, and summarize traditional methods and emerging technologies for testing the texture of complementary foods. By integrating the IDDSI textural framework, this study aims to provide scientific evidence for improving the compatibility of complementary food product texture designed with the oral development of infant. It also aims to offer references for the future standardization of textural grading of complementary foods.

The acid tolerance response (ATR) in Bifidobacterium longum BBMN68 is critical for its survival in acidic environments, yet the regulatory mechanisms remain poorly characterized. This study investigated the role of the BBMN68_47 regulatory protein in mediating ATR through genomic and proteomic approaches. An overexpression strain of BBMN68_47 was constructed via molecular cloning, integrating a 3×FLAG epitope tag for downstream analyses. Recombinant plasmids (pDP152-BBMN68_47, pDP152-3×FLAG, and pDP152-3×FLAG-BBMN68_47) were validated through PCR, sequencing, and Western Blot, confirming successful protein expression in engineered Bifidobacterium strains. Chromatin immunoprecipitation sequencing (ChIP-seq) under acid-induced conditions identified 118 high-confidence DNA binding peaks, predominantly localized to transcription start sites (TSS). Integrated bioinformatics analysis predicted seven candidate DNA binding motifs, with electrophoretic mobility shift assays(EMSAs) confirming specific binding of BBMN68_47 to two conserved motifs: CTGGGCGTTT (Probe 0235) and CTGGACGAATCCTG(Probe 0075). These motifs regulate key acid-responsive genes, including BBMN68_47 (self-regulatory) and metK (S-adenosylmethionine synthetase). These findings establish BBMN68_47 as a central transcriptional regulator in B. longum ATR, orchestrating gene networks through conserved and novel DNA motifs. This work elucidates molecular mechanisms underlying bifidobacterial acid adaptation, offering insights for probiotic optimization and stress-resistance engineering.

To address the characteristic flavor deficiency in traditional peeled fermentation of Orah wine, this study systematically investigated the impacts of peel removal rates (100% control, 80%, 50%, and 0%) on juice quality, fermentation kinetics, and aroma formation. The results demonstrated that maintaining ≥80% peel retention achieved maximum juice yield while effectively mitigating peel-derived inhibitory effects on fermentation. Notably, peel inclusion significantly enhanced light transmittance and yellow-green hue in both juice and wine (p<0.05). A total of 96 aromatic compounds were detected in both Orah wine and juice, with only 35 shared aroma compounds. Fermentation reduced terpenoid diversity by 28 compounds, whereas esters and alcohols increased by 17 and 9 compounds, respectively. Peel-inclusive fermentation samples exhibited 22.28 to 91.88 fold higher terpene retention compared to the control. Key aroma compounds (OAV≥1 in all groups) analysis revealed that 80% peel removal preserved Orah-characteristic volatiles (D-limonene, octanal, and (1R,5R)-carveol) at 27.70% of whole-fruit fermentation levels. The concentrations of ethyl octanoate and octanoic acidincreased by 72.88% and 75.70% compared to the control group, respectively. Through VIP≥1 and OAV≥1 dual-threshold screening, 10 compounds (D-limonene, octanoic acid, ethyl octanoate, β-myrcene, 2-methyl-3-buten-2-ol, 3,3-dimethylallyl alcohol, linalool, anethole, α-terpineol, and eugenol) were identified as peel-inclusive wine markers, whereas isoamyl alcohol and phenylethanol characterized fully peeled treatments. Sensory evaluation revealed that the 80% peel retention treatment significantly outperformed other treatments in five sensory metrics, including overall acceptability, mouthfeel quality, clarity and color, structural balance, and preference score (p<0.05). This study established that 80% peel retention achieves an optimal balance between juice yield, fermentation efficiency, and flavor quality, providing a theoretical foundation for industrial Orah winemaking.

To investigate the effects of composite recombination technology on the drying characteristics and comprehensive quality of freeze-dried (FD) Dangshan pear slices, this study analyzed the chemical composition, microstructure, drying characteristics, thermal properties, basic quality, nutritional components, and flavor profiles of both single-recombinant and composite-recombinant pear slices. The results indicated that, compared to single-recombinant slices, composite-recombinant pear slices required a significantly longer drying time (>40% increase in FD duration) and exhibited a lower drying rate. The composite-recombinant slices demonstrated increased contents of starch, protein, and soluble sugars by 69.57 mg/g, 1.14 mg/g, and 266.07 mg/g, respectively. Their glass transition temperature (Tg) was significantly elevated, the freezing phase transition zone shifted towards lower temperatures, and the enthalpy of absorption increased. Microstructurally, composite-recombinant slices possessed a more regular honeycomb-like porous network with significantly enhanced porosity. They exhibited higher hardness and crispness, along with reduced breakage rates. Nutritionally, total phenolic and total flavonoid contents increased by 0.54 mg/g and 0.94 mg/g, respectively, correlating with stronger antioxidant activity. Furthermore, significant differences (P<0.05) in flavor characteristics were observed, with composite-recombinant slices showing notably higher levels of bitter compounds.This study demonstrates that composite recombination technology effectively enhances the nutritional value, textural properties, and flavor characteristics, thereby improving the overall quality of Dangshan pear slices. The findings provide theoretical reference and technical support for the application of composite recombination technology in fruit and vegetable processing. However, the technology prolongs the FD drying time of Dangshan pear slices. Subsequent research should focus on developing pretreatment techniques to improve drying efficiency, facilitating the effective application of composite recombination technology.

Yellowing is the key process for forming the unique quality of yellow tea. To investigate the impact of different ventilation levels during the yellowing process on the quality of yellow tea, this study used fresh leaves of the "Baiye 1" and "Yingshuang" cultivars as raw materials and set up three yellowing treatments: gauze bagging (A), gauze + kraft paper bagging (B), and vacuum bagging (C). The differences in non-volatile components, volatile components, and sensory quality were analyzed. The results showed that the anaerobic yellowing treatment with vacuum bagging (C) increased the contents of tea polyphenols, free amino acids, and reducing sugars, promoted the accumulation of non-ester catechins, increased the content of sweet amino acids, and upregulated the levels of floral volatile substances such as linalool. In addition, it effectively improved the sensory quality: the prepared yellow tea had a bright tender yellow liquor color, a high and long-lasting aroma, and a mellow, fresh, and brisk taste. Therefore, the application of vacuum yellowing treatment can improve the quality of yellow tea to a certain extent.

Abstract: Liquid chromatography–mass spectrometry (LC-MS) and X-ray photoelectron spectroscopy (XPS) were employed to qualitatively and quantitatively analyze trace aroma compounds in Luzhou flavor Baijiu samples of different aging periods. In addition, nuclear magnetic resonance (NMR) spectroscopy was used to investigate the correlation between the chemical shift of hydroxyl hydrogen nuclei and the aging time during the aging process of base Luzhou flavor Baijiu, thereby verifying the feasibility of using chemical shifts to evaluate the aging period. Quantum chemical methods were further applied to study the weak intermolecular interactions between ethanol–water clusters and trace aroma compounds, aiming to explore the causal relationships of electronic density interactions among various functional groups during aging. Computational results revealed the order of reaction occurrence as: lactic acid > hexanoic acid > butyric acid > acetic acid, while the stability of the resulting esters followed the trend: ethyl lactate > ethyl acetate > ethyl hexanoate > ethyl butyrate. These findings indicate that ethyl lactate is more stable than other esters during the aging process of Luzhou flavor Baijiu. Therefore, achieving the enhancement of ethyl hexanoate and suppression of ethyl lactate (“increase hexanoate, reduce lactate”) is difficult under natural storage conditions and requires intervention at the reaction pathway level to promote the formation of ethyl hexanoate and inhibit the accumulation of ethyl lactate.

Premium green tea is renowned both domestically and internationally for its distinctive flavor. However, research on the dynamic sensory profiles of premium green teas from different origins remains relatively scarce. This study selected four types of roasted green tea from the Huangshan and Dabie Mountain ranges as the subjects. A trained panel of assessors was chosen to apply Quantitative Descriptive Analysis (QDA), Temporal Check-ALL-That-Apply (TCATA), and Temporal Dominance of Sensory (TDS) methods, while a consumer evaluation group was selected to apply the Temporal Dominance of Emotion (TDE) method for assessment. The research results indicated that static sensory methods (QDA) could effectively characterize the flavor profiles of four types of premium green tea. Meanwhile, dynamic sensory methods (TCATA) that record flavor attributes in real-time revealed that the dynamic flavor perception sequence of Huangshan premium green tea followed the order of “mellow,” “umami,” “retronasal aroma,” and “sweet aftertaste,” while those of Dabie Mountain premium green tea followed the sequence of “strong,” “bitter,” “astringent,” and “thick.” The combination of dynamic TDS and TDE methods further revealed the correlation between specific dominant sensory attributes and consumer emotions during the tasting process of these premium green teas. Specifically, the positive correlation between "bitter" and emotions such as "rich," "impressive," "unexpected," and "unpleasant" gradually increased, while the positive correlation between “retronasal aroma,” “sweet aftertaste,” and emotions such as “mild,” “pleasant,” and “interested” also increased. This study provides a theoretical foundation for tea enterprises to accurately grasp the dynamic characteristics of tea products and guide consumers in experiencing the dynamic changes of tea flavor in real time.

Objective: To improve the sensitivity and accuracy of the detection of steroidal sapogenins (such as tigogenin and sarsasapogenin) in Allium foods, this study established an analytical method based on stable isotope labeling derivatization combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods: The 3-hydroxy group of steroidal sapogenins was derivatized with d?/d?-pyridine and trifluoromethanesulfonic anhydride (Tf?O) for charge labeling, and internal standard quantification was performed using the peak area ratio of d? and d? isotope derivatives. Results: The optimized derivatization reaction was completed at room temperature within 10 minutes, and the stability of the derivatized products was excellent (RSD < 5% after 72 hours at 25°C in the dark). Method validation demonstrated a wide linear range (0.5–200 ng/mL, R2 > 0.999), the detection limit was significantly reduced to 0.2 ng/mL (20 times lower than the non-derivatized method), and the precision (intra-day RSD ≤ 4.02%, inter-day RSD ≤ 4.36%) and spiked recovery rates (95.5%–104.2%) were excellent. This method was applied to the analysis of actual Allium samples, successfully determining and revealing the distribution characteristics of tigogenin and sarsasapogenin in green onions, scallions, onions, and garlic. Conclusion: This strategy enhances ionization efficiency and compensates for matrix effects through charge labeling, providing a reliable method for the highly sensitive and accurate quantification of Steroidal sapogenins in Allium foods, and can be used as a reference for the analysis of other natural products with low ionization efficiency.