Peanut allergy is a global food safety problem, and its incidence is increasing year by year. In severe cases, it can cause fatal allergic reactions. As there is currently no effective curative treatment for this disease, avoiding peanut ingestion has become a major prevention and control strategy. However, due to problems such as label errors and cross-contamination in the whole food chain, peanut allergens are often unintentionally introduced and continue to threaten the health of allergic people. Therefore, the development of peanut allergen detection technology with high sensitivity, high accuracy, and rapid response has important practical significance for ensuring food safety. In this article, the structural characteristics and allergenic mechanism of the major peanut allergenic proteins (Ara h 1, Ara h 2, Ara h 3, and Ara h 6) are systematically reviewed, highlighting that understanding the stable conformation and strong allergenicity of such proteins is crucial for developing protein allergen detection technologies. Meanwhile, the performance characteristics and limitations of traditional methods and emerging biosensor technologies in terms of sensitivity, specificity, operational portability, and applicable scenarios are summarized. Studies have shown that traditional methods have limitations such as weak anti-interference capacity, inability to reflect protein activity, and strong equipment dependence, while electrochemical biosensors have shown great potential in on-site screening due to their high sensitivity, rapid response, and portability. In the future, we should promote the standardization of this technology, improve its anti-interference capacity, reduce its costs, and accelerate its transformation from the laboratory to food chain supervision, thereby providing key technical support for peanut allergy prevention and control.

The exposure of the “Celery Case” in Shaanxi has sparked public scrutiny over administrative rationality, revealing a disconnect between legitimacy and reasonableness within the intersecting domains of food safety and small business regulation. The case highlights two fundamental contradictions: the disparity between the value of goods involved and the severity of penalties, and the tension between punitive sanctions and the principle of restraint. The root causes lie in the inherent characteristics of small food businesses and overriding legal provisions that amplify monetary discrepancies. The mechanical application of administrative penalties and courts’ deferential stance based on the professionalism of administrative agencies render discretionary power in administrative sanctions impracticable. By re-examining the standard of “proportionality” using the principle of proportionality and credit-based regulatory measures, improving transparency in automated decision-making mechanisms, and permitting appropriate appeals and deviations by law enforcement officers, we can redesign the discretionary framework to enhance administrative rationality.

In the operation of the linkage mechanism between administrative law enforcement and criminal justice for food safety in China, significant deficiencies are evident in both the legal basis and impetus for case transfers. These shortcomings manifest in the “forward linkage” from administrative agencies to judicial organs and in the “reverse linkage” from judicial organs to administrative agencies. These challenges are associated with institutionalized dualism, stem from cognitive disparities in governance philosophies among diverse stakeholders, and more importantly, have a direct bearing on the characteristics of food safety violations. Accordingly, in view of the characteristics of food safety violations and crimes, a linkage mechanism between administrative law enforcement and criminal justice for food safety should be constructed from the integrated perspective of punishment and governance. The linkage mechanism, underpinned by aligned objectives, coordinated entities, and synergistic sanctions, can be achieved by refining case transfer protocols, restructuring information sharing systems, and empowering collaboration between supervisory and prosecutorial authorities within the existing institutional framework.

In response to the problem that the detection of soluble solids content (SSC) in Gongli pears using visible/near-infrared spectroscopy (Vis/NIRS) is vulnerable to interferences from sample temperature fluctuations, a temperature correction method was proposed by integrating competitive adaptive reweighted sampling (CARS) with a one-dimensional convolutional neural network (1D-CNN) regression model, and six temperature gradients (5, 10, 15, 20, 25, and 30 ℃) were established for validation. The introduction of temperature labels as auxiliary variables in the model input helped the neural network perceive and adapt to spectral changes under different temperature conditions, thereby enhancing the robustness of the model to temperature perturbation. This method was compared and validated against other temperature correction methods such as global calibration, generalized least squares weighting (GLSW), and external parameter orthogonalization (EPO). The results showed that CARS-1D-CNN outperformed traditional methods such as EPO in terms of prediction accuracy and robustness, with correlation coefficient of prediction (Rp) of 0.885 9 and root mean square error (RMSE) of 0.548 3. Compared with the traditional method EPO used in this study, CARS-1D-CNN improved the correlation coefficient by 2.96% and reduced the prediction root mean square error of prediction by 2.73%. This method effectively mitigates the interference of temperature on the spectral model, improving its stability and prediction performance.

In order to enhance the comprehensive utilization of the cooking broth of Moso bamboo (Phyllostachys edulis) shoots (MSCB), a byproduct of bamboo shoot processing, this study employed protein purification technology to isolate and purify umami peptides from MSCB. The molecular mass distribution and amino acid composition of the peptides obtained were compared. Sensory evaluation and electronic tongue technology were used to screen for the most intense umami fraction, and nano-high performance liquid chromatography-tandem mass spectrometry (Nano-HPLC-MS/MS) was subsequently employed to identify the peptide sequences. Then, molecular docking was used to simulate the binding affinity of bamboo shoot peptides with the umami receptor taste receptor type member 1 (T1R1)/taste receptor type member 3 (T1R3). Finally, the candidate umami peptides were synthesized by a solid-phase method, and their taste thresholds were determined through sensory evaluation to validate their umami taste characteristics. The results showed that the proportion of fractions with a molecular mass below 3.5 kDa in MSCB was 94.81%. Four purified fractions (F1–F4) were obtained through cation exchange chromatography. Among these, F4 exhibited the highest umami intensity and no undesirable flavor. Eighteen characteristic peptides were identified from F4 using Nano-HPLC-MS/MS. Furthermore, six umami peptides with stronger binding energy to the taste receptor T1R1/T1R3 were further selected through molecular docking simulation. Among them, the nonapeptide DAAEPWQLG exhibited the lowest binding energy to T1R1/T1R3, and sensory evaluation confirmed its umami threshold to be 0.49 mmol/L, indicating high-efficiency umami-enhancing potential. This study provides a theoretical basis for enhancing the value-added utilization of Moso bamboo shoot cooking by-products and lays a technical foundation for the development of natural bamboo shoot-based umami seasonings.

This study used Fe-based meta-organic frameworks (MOFs) as the carrier and laccase (Lac) as the functional component to synthesize Lac@Fe-1,3,5-benzenetricarboxylic acid (BTC) biocomposite through an in situ encapsulation method. The removal efficiency and mechanism of this composite for aflatoxin B1 (AFB1) and zearalenone (ZEN) in edible oil were systematically investigated. Results indicated that the thermal stability of laccase improved after immobilization on MOFs, and the removal rates of AFB1 and ZEN by the immobilized laccase were 71.64% and 60.98% in peanut oil, respectively. After four reuse cycles, the removal rates remained at 52.47% and 46.82%, respectively, significantly higher than those of free laccase. Furthermore, structural identification and zebrafish toxicity experiments were conducted on mycotoxins and their degradation products, confirming a significant reduction in their toxicity. Compared with free laccase, the immobilized enzyme demonstrated superior efficiency, stability, and reusability for mycotoxin removal. Therefore, this approach exhibits promising potential for mycotoxin decontamination applications.

In order to solve the problems of rapid degradation of anthocyanins and significant color deterioration of Summer Black grape juice during storage, the effects of 0.5 g/L antioxidant of bamboo leaves (AOB), a natural plant extract, and grape seed extract (GSE) on the juice’s color, anthocyanin stability and sensory quality during storage were investigated. The results showed that AOB significantly enhanced the color (31.6%) and redshift (6.0 nm) of grape juice, the effect being more pronounced than that of GSE (4.2% enhancement and 0.3 nm redshift), and the color of grape juice changed from ruby red to purplish red after AOB addition. At 25 ℃, AOB significantly prolonged the half-life of anthocyanins (from 12.80 d to 15.15 d) and improved color stability, while GSE accelerated the degradation of anthocyanins (with the half-life shortened to 11.36 d). Sensory evaluation results showed that AOB improved the flavor and overall acceptability of grape juice, while GSE reduced the sensory acceptability due to its sour and astringent taste. In conclusion, AOB exhibits a significant co-pigmentation effect on Summer Black grape juice, indicating promising application prospects. The findings of this study provide a theoretical basis and technical support for the processing of dark grape juice.

To improve the eating quality of non-fried buckwheat instant noodles, different types of potato starch (acetylated and native potato starch) were used to partially replace buckwheat flour. By analyzing the texture properties, sensory characteristics, in vitro digestibility, and physicochemical properties of the product, the effects of the two types of starch on the quality of non-fried buckwheat instant noodles were investigated. The results showed that replacement of buckwheat flour with acetylated potato starch (1%, 25%) or with native potato starch (5%, 10%, 15%) improved the texture properties, sensory quality, and microstructure of the product. According to X-ray diffraction patterns, starch-lipid complexes were formed in the samples. The optimal replacement levels of the two starches were different. Likewise, the resulting noodles differed with respect to estimated glycemic index (eGI) and crystallinity. For acetylated potato starch, the optimal replacement level was 2.5%. As its replacement level increased from 0% to 10%, the eGI decreased from 52.13 to 46.48, while the crystallinity increased from 5.45% to 9.74%. For native potato starch, the optimal replacement level was 15%; the eGI increased from 52.13 to 53.98, and the crystallinity from 5.45% to 6.27%. The findings of this study provide a reference for optimizing the formulation of non-fried buckwheat instant noodles. Replacing buckwheat flour with 2.5% acetylated potato starch improved product quality while reducing eGI, whereas replacing it with 15% native potato starch only improved product quality.

This study employed an alkali-mediated covalent conjugation strategy to modify whey protein isolate (WPI), aiming to enhance its functional properties. The WPI-rosmarinic acid (RA) conjugate was prepared by covalently binding WPI with RA under alkaline conditions (pH 9.0). The polyphenol binding equivalent was determined using the Folin-Ciocalteu assay, and the covalent conjugation effect was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Analysis via ultraviolet spectroscopy, fluorescence spectroscopy, and Fourier transform infrared spectroscopy (FTIR) revealed significant alterations in the secondary and tertiary structures of WPI after binding to RA, manifested by fluorescence quenching and shifts in characteristic absorption peaks. Functional evaluations demonstrated that compared with WPI, the covalent complexes had significantly enhanced 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging capacities (P < 0.05). Concurrently, the foaming capacity of the complexes was significantly improved, and the foam stability increased by approximately 40%. This study confirms that covalent modification with RA effectively modulates the structure and functional properties of WPI, providing theoretical support for developing novel functional ingredients based on protein-polyphenol complexes and holding significant value for expanding the application of whey protein in high-protein functional foods.

The growth characteristics, tolerance, and fermentation metabolite profile of the non-Saccharomyces yeast Clavispora lusitaniae J5 in a red rice extract-fortified medium were studied. Cell morphology was observed using optical microscopy. Subsequently, its growth curve was determined, and its tolerance to ethanol, sugar, pH, and temperature was investigated. Finally, its fermentation products were analyzed, and its volatile metabolites were compared with those of Saccharomyces cerevisiae J2. Results showed that J5 exhibited typical yeast morphology, entering the stationary phase after 20 h of cultivation at 30 ℃. J5 demonstrated low ethanol tolerance, but was able to grow at sugar concentrations below 15 g/100 mL, at pH 3.5–6.0, and at temperatures ranging from 20 to 40 ℃. After 72 h of fermentation at 30 ℃ in the red rice extract-fortified medium, J5 produced (5.34 ± 0.15) g/L of ethanol, accompanied by citric acid, succinic acid, and acetic acid accumulation during fermentation. Compared with the fermentation broth of J2, that of J5 contained significantly higher levels of alcohols, aldehydes and ketones, pyrazines, phenols, hydrocarbons, and sulfur-containing compounds. Additionally, the fermentation broth of J5 contained a greater number of aldehydes and ketones, pyrazines, hydrocarbons and sulfur-containing compounds. Principal component analysis (PCA) revealed that the fermentation broths of J5 and J2 could be distinguished based on their shared volatile metabolites. Nonadecane, ethyl acetate, (R)-(-)-2-octanol, nerolidol, dodecanoic acid ethyl ester, and octanoic acid 3-methylbutyl ester contributed the most to this differentiation. The unique volatile metabolites in the fermentation broth of J5 were primarily aldehydes and ketones, with 1-octen-3-one exhibiting the highest odor activity value, contributing to the herbal aroma of the broth. Therefore, it could be concluded that C. lusitaniae J5 has the potential for application in the brewing of Chinese rice wine.

Through multidimensional evaluation (halotolerance/nitrite resistance, enzymatic activity, safety, and aroma-producing properties), three strains were selected as potential starter cultures from 33 yeast strains isolated from Xuanwei ham and identified as Rhodotorula mucilaginosa NYS12, Yamadazyma triangularis HI2, and Debaryomyces hansenii HI4. The results demonstrated that these three strains exhibited exceptional stress tolerance (growth index > 70 at 6% NaCl or 150 mg/kg NaNO2), no hemolytic activity or antibiotic susceptibility, and strong lipase and protease activities. Strain HI2 produced 2.14 g/L of esters. The total ester and ethyl acetate contents of the model ham system fermented with HI2 were significantly higher than those of the unfermented control, as determined by gas chromatography-mass spectrometry (GC-MS). Strain NYS12 efficiently synthesized nutty aldehydes, reshaping the flavor profile. Strain HI4 markedly enriched methyl ketones, imparting a distinctive cheesy aroma. Principal component analysis (PCA) confirmed that the three strains synergistically regulated the generation of volatile flavor compounds through divergent metabolic pathways.

Objective: To investigate the major components of black-bone chicken egg yolk oil (BYO) and its ability to promote the digestion of allergenic proteins and to elucidate its mechanism of action in alleviating β-lactoglobulin (β-LG)-induced allergic responses in mice. Methods: The fatty acid composition of BYO and normal Huainan partridge egg yolk oil (NYO) was analyzed using gas chromatography-tandem mass spectrometry (GC-MS/MS). In vitro simulated adult and infant digestion models were employed to evaluate their effects on the hydrolysis degree of milk powder, casein, and β-LG, as well as the binding capacity to immunoglobulin E (IgE). A β-LG-sensitized BALB/c mouse model was established and four groups of mice were set up: control, model, low-dose BYO (OL, 3 g/kg), and high-dose BYO (OH, 6 g/kg). Growth performance, serum immune factors including IgG, IgE, and histamine (His), spleen and jejunum histopathology, and T helper 1 cells (Th1)/T helper 2 cells (Th2) immune balance were assessed. Results: BYO contained significantly higher levels of ω-3 polyunsaturated fatty acids (e.g., α-linolenic acid) and significantly lower levels of ω-6 polyunsaturated fatty acids (e.g., arachidonic acid) compared with NYO. In vitro digestion experiments showed that BYO significantly increased the hydrolysis of allergenic proteins and significantly reduced the IgE-binding capacity of their digestive products. In vivo assays showed that BYO intervention (6 g/kg) dose-dependently improved body mass loss, splenic inflammatory infiltration and jejunal barrier damage, and inhibited the increase in spleen index, allergy symptom scores, and serum IgE, IgG, and His levels in β-LG-induced mice. It also upregulated T-bet and Foxp-3 expression, promoted Ifn-γ expression, and downregulated Gata-3 and IL-4 expressions, thereby restoring the Th1/Th2 balance. Conclusion: BYO, rich in ω-3 polyunsaturated fatty acids, alleviates β-LG-induced allergic responses through multiple mechanisms, including promoting protein digestion, regulating Th1/Th2 imbalance, suppressing inflammation, and repairing intestinal barrier function. This finding highlights its potential as a natural anti-allergic functional food.

Objective: To analyze the protective effects of vitamin B5 and vitamin B12 on a Parkinson’s disease model of SH-SY5Y cells. Methods: SH-SY5Y cells were induced using 1-methyl-4-phenylpyridinium (MPP+) to establish the model. SH-SY5Y cells in the logarithmic growth phase were divided into five groups: a normal control group, a model group (treated with 2 mmol/L MPP+ for 24 h), a VB5 group (sequentially treated with 5 μmol/L VB5 for 4 h followed by 2 mmol/L MPP+ for 24 h), a VB12 group (sequentially treated with 10 μmol/L VB12 for 4 h followed by 2 mmol/L MPP+ for 24 h), and a VB5 + VB12 group (sequentially treated with 5 μmol/L VB5 + 50 μmol/L VB12 for 4 h followed by 2 mmol/L MPP+ for 24 h). Cell viability was assessed using the Cell Counting Kit-8 (CCK-8) assay, apoptosis was measured by flow cytometry using Annexin V-FITC/PI, intracellular reactive oxygen species (ROS) levels were quantified using the 2’,7’-dichlorodihydrofluorescein diacetate (DCFH-DA) fluorescent probe, mitochondrial membrane potential was evaluated with the JC-1 fluorescent probe, ATP levels were determined by the phosphomolybdate colorimetric method, and the protein and mRNA expression of Bip, CCAAT/enhancer-binding protein-homologous protein (CHOP), B-cell lymphoma 2 (Bcl-2), Bcl-2-associated X protein (Bax), cytochrome c (Cyt-c), and caspase-3 were detected by Western blot and real-time polymerase chain reaction (PCR). Results: Compared with the normal control group, cell viability was significantly reduced in the model group, apoptosis was significantly increased, mitochondrial membrane potential and ATP content were significantly decreased, and ROS levels were elevated. Additionally, the expression levels of the pro-apoptotic proteins Bax and caspase-3 were significantly up-regulated, while the expression of the anti-apoptotic protein Bcl-2 was significantly down-regulated in the model group. The expression levels of the endoplasmic reticulum stress-related proteins Bip, CHOP, protein kinase R-like endoplasmic reticulum kinase (PERK), eukaryotic initiation factor 2α (eIF2α), and activating transcription factor 4 (ATF4), as well as Cyt-c, were significantly increased in the model group. Compared with the model group, both the VB5 and VB12 groups partially reversed these changes, and the combined use of VB5 and VB12 showed a more pronounced effect than either treatment alone. Conclusion: VB5 and VB12 can alleviate MPP+-induced Parkinson’s disease injury in SH-SY5Y cells, and the mechanism may be related to the regulation of the Bip-PERK-eIF2α-CHOP signaling pathway and the improvement of mitochondrial dysfunction by VB5 and VB12.

In this study, an ethanol-soluble polysaccharide (SLEP) from the dried fruiting bodies of Suillus luteus was prepared by sequential water extraction and ethanol precipitation, rotary evaporation of the ethanol-soluble supernatant for ethanol removal, redissolution in water, dialysis for desalination, and freeze drying. The polysaccharide was structural characterized and its regulatory effect on gut microbial metabolism in tumor-bearing mice was evaluated. The results showed that the molecular mass of SLEP was about 6.2 × 103 Da, and the molar ratio of xylose/palmitic acid/glucose was 1.00:0.03:0.28. SLEP was composed of α-(1→4)-xylopyranose and α-(1→)-glucopyranose as the main chain and branches, respectively. Palmitic acid was covalently bound by ester linkage to SLEP, forming xylan palmitate. Besides, the results of animal experiments showed that intragastric administration of a high dose (200 mg/kg) of SLEP effectively regulated the diversity of gut microbiota in tumor-bearing mice, significantly enhanced the relative abundance of Lactobacillus, activated the bacterial quorum-sensing system, enhanced the immune activity of CD4+ T cells, and inhibited solid tumor growth by 56.35%. This study provides a theoretical basis and data support for developing functional foods with ethanol-soluble polysaccharide conjugates.

In this study, the major volatile substances and potential compounds in Jiangxiangxing Baijiu tails were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionization detector (GC-FID), aiming at providing a scientific basis for the multilevel management and efficient utilization of Jiangxiangxing Baijiu tails. The results indicated that at different distillation stages, esters, acids, alcohols, and aldehydes accounted for over 42.98%, 22.62%, 4.64%, and 2.73% of the total volatile organic compounds, respectively. At each stage, these four classes collectively constituted over 96.28% of the total volatile organic compounds detected. As the distillation process proceeded, the proportions of esters and alcohols gradually decreased, while the proportions of acids and aldehydes gradually increased. The combination of cluster analysis and machine learning identified 2-pentanone, neopentanol, hexyl acetate, ethyl oleate, ethyl linoleate ethyl palmitate as the chemical markers to distinguish between different grades of flavor structure of Jiangxiangxing Baijiu tails during distillation. The results of cluster analysis and ethanol kinetic modeling indicated that the distillation fraction collected in the first 2 minutes or with an ethanol volume fraction above 42.06% was considered as high quality, that collected between 3 and 7 minutes or with ethanol volume fractions ranging from 23.17% to 42.06% as medium quality, and that collected from 8 min onward or with ethanol volume fractions below 23.17% as low quality.

To address the limitations of existing methods for assessing the quality of sodium alginate gels, a convenient and stable method for determining the molar ratio (M/G) of β-D-mannuronic acid (M) to α-L-guluronic acid (G) was developed based on the difference in acid dissociation constants between these two monomers. The method, which utilized potentiometric titration, also allowed for the quantification of sodium alginate content as well as the proportions of its alternating MG segments, MM homopolymeric blocks, and GG homopolymeric blocks. Under optimized pretreatment conditions and automatic potentiometric titration parameters, the method demonstrated spiked recovery rates ranging from 102.88% to 103.96% for M/G ratio and alginate content. The relative standard deviation (RSD) for reproducibility was less than 5%, and the precision RSD ranged from 0.22% to 4.77%. The M/G ratio values determined by this method and those obtained by 13C nuclear magnetic resonance (NMR) spectroscopy were fitted to the equation y = 1.32x + 0.076, with a Pearson’s correlation coefficient of 0.999, indicating high accuracy and reliability. This study provides a novel approach for the quality control of sodium alginate.

To monitor in real-time changes in the contents of multiple components during the counter-current extraction of curcumin, near-infrared spectra of samples collected at different times were acquired, preprocessed and optimized by variable selection methods. The contents of the target components in the samples were determined by high performance liquid chromatography (HPLC) and used as reference values. The key parameters of the support vector regression (SVR) model were optimized by hybrid strategy improved dung beetle optimizer (IDBO), artificial hummingbird algorithm (AHA), or whale optimization algorithm (WOA). The results indicated that the IDBO-SVR model performed best, with coefficients of determination of prediction (R2p) exceeding 0.93. It enabled simultaneous monitoring of changes in the contents of multiple components within 10 seconds, faster than traditional HPLC (40 minutes per sample). This model facilitates visual monitoring of curcumin counter-current extraction, providing technical support for real-time process control to enhance extraction efficiency and product quality stability.

To explore the effect of sun-drying process on the taste quality and non-volatile metabolites of Congou black tea, fresh leaves of two cultivars, ‘Zhongcha 111’ and ‘Fu’an Dabaicha’, were processed into sun-dried black tea and conventional black tea (control). The tea samples were analyzed using sensory evaluation, quantitative chemical analysis, and ultra-high performance liquid chromatography-high-resolution mass spectrometry. The results showed that the sun-drying process had a significant effect on the taste, aroma, and infusion color factors of Congou black tea, the effect being most pronounced on taste scores (differing by 4–5 points) compared with the control. The sun-drying process significantly affected various catechin and amino acid components, but there were differences in the response characteristics among different cultivars. A total of 124 metabolites were identified by ultra-high performance liquid chromatography-Q-Exactive mass spectrometry, including 10 alkaloids, 17 amino acids, 4 aroma glycosides, 2 carbohydrates, 12 dimeric catechins, 7 N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSF), 9 catechins, 33 flavonoid (flavonol) glycosides, 7 lipids, 4 organic acids, 12 phenolic acids, and 7 other compounds. Compared with the control, 60 differential metabolites were found in sun-dried ‘Zhongcha 111’ black tea and 63 in sun-dried ‘Fu’an Dabaicha’ black tea. The contents of flavonoid (flavonol) glycosides, amino acids, and catechins in sun-dried black tea were relatively low, while the content of carbohydrates was relatively high. In summary, the sun-drying process significantly affected the taste quality and non-volatile metabolites of Congou black tea, with different cultivars showing varied responses, providing a theoretical basis for optimizing the sun-drying time of black tea.

In this study, the fresh leaves of arbor tea trees from four renowned ancient tea tree growing regions in Yunnan Province: Dingjiazhai, Jingmaishan, Kunlushan, and Bangdong were chosen to prepare ripe Pu-erh tea through sun drying followed by fermentation. To evaluate its sensory characteristics, sensory evaluation was combined with quantitative descriptive analysis (QDA). Additionally, high performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to analyze the chemical components and volatile compounds of the tea. Key aroma components were identified based on their odor activity value (OAV), and a flavor wheel was constructed therefrom. The results indicated that the four Pu-erh tea infusions displayed a bright reddish color, a mellow taste, and floral aroma characteristics. The mass fraction of soluble sugar was between 4.27% and 6.58%, and the mass fraction of theabrownins was between 11.66% and 14.83%. HS-SPME-GC-MS analysis identified 75 volatile compounds, with the major ones being alcohols and esters. Among these compounds, 34 were identified as characteristic aroma compounds as they had an OAV of greater than 1. On this basis, a flavor wheel covering 10 aroma attributes including as fatty, woody, floral, and aged notes was developed. Furthermore, four key compounds responsible for the floral aroma were identified: α-terpineol (average OAV = 223.09), linalool (average OAV = 57.78), α-ionone (average OAV = 363.81), and β-ionone (average OAV = 3 930.55). In summary, we concluded that the high concentrations of α-terpineol, linalool, α-ionone, and β-ionone in ripe arbor Pu-erh tea formed the material basis for its floral aroma characteristics. This provides a scientific foundation for standardizing the quality of ripe Pu-erh tea products.

This study investigated the effect of dielectric barrier discharge (DBD) plasma-assisted glycation on the structural and functional properties of β-lactoglobulin (β-Lg), aiming to develop a processing method for enhancing the functional properties of β-Lg. Solid and liquid mixtures of β-Lg and lactose were treated with DBD plasma and were analyzed for structural changes using circular dichroism (CD) spectroscopy, intrinsic fluorescence spectroscopy, and UV absorption spectroscopy. Functional properties were evaluated by determining the thermal stability, solubility, emulsifying properties, and in vitro digestibility. The results showed that DBD plasma-assisted glycation altered the structure of β-Lg, decreasing the surface hydrophobicity, reducing the contents of α-helix and random coil, and increasing the β-sheet content. Compared with native β-Lg, DBD plasma treatment (at 72 W for 3.5 min) significantly increased the emulsifying activity index (EAI) of β-Lg in solid and solution states by 63.9% and 48.3% (P < 0.05), and the emulsion stability index (ESI) by 66.1% and 40.1% (P < 0.05), respectively. Furthermore, this treatment increased the solubility and in vitro digestibility of β-Lg in both states. In conclusion, DBD plasma-assisted glycation improves the functional properties of β-Lg by modifying its structure. This finding provides a theoretical basis for the application of plasma-assisted glycation technology in protein modification.

This study attempted to overcome technical bottlenecks in the reheating of pre-cooked clay pot rice such as uneven heat distribution and deterioration in texture, taste and flavor by taking advantage of the penetrability and complementarity of high- (2 450 MHz) and low-frequency (915 MHz) microwave. The effect and underlying mechanism of dual-frequency microwave reheating on the quality changes of non-crusted white rice were investigated. The results of mechanical and apparent morphological characterization showed that amylose content decreased by 4.02%, hardness by 3.61%, and chewiness by 2.47% in medium-power dual-frequency microwave reheated white rice (MDFR) compared with medium-power microwave reheated white rice (MMWR). The moisture content of MDFR was 50.89%, which was not significantly different from that of that fresh sample (50.56%). Moreover, the total color difference (ΔE) of MDFR was 1.44, which was superior to that of MMWR (3.41). The findings demonstrated that dual-frequency microwave reheating slowed down the rate of moisture evaporation, reduced the structural damage of white rice caused by rapid dehydration, and effectively minimized the deterioration of pore structure. Starch characteristics analysis indicated that dual-frequency microwave reheating reduced the breakage of starch molecular chains, effectively maintaining the B + V-type crystalline structure and the short-range ordered structure of white rice starch. Principal component analysis (PCA) of electronic nose and electronic tongue data demonstrated that compound dual-frequency microwave reheating suppressed excessive Maillard reaction. This study provides a theoretical foundation for the application of dual-frequency microwave for the development of high-quality frozen pre-prepared foods.

This study investigated the effects of drying methods and anti-caking agents on the quality of ultra-micronized apricot powder. Dried apricot slices were prepared via natural air drying (NAD), heat pump drying (HPD), and cold plasma combined with heat pump drying (CP-HPD), followed by low-temperature superfine grinding. The effect of the addition of three anti-caking agents: silicon dioxide (0.3%, 0.6%, 0.9%, 1.2%, and 1.5%), β-cyclodextrin (2%, 4%, 6%, 8%, and 10%), and soybean fiber (0.5%, 1.5%, 2%, 3%, and 4%) on the physicochemical properties, microstructure, and storage stability of superfine apricot powder was comprehensively evaluated. The results showed that drying methods were a key determinant of the fundamental quality of the apricot powder. CP-HPD significantly improved the glass transition temperature (Tg = 38.02 ℃), reduced the 24-h moisture absorption rate to 24.78%, and increased the solubility to 70.52%. Among the anti-caking agents, silicon dioxide at 0.6%–0.9% performed best, and its anti-caking effect at 0.6% was comparable to that of β-cyclodextrin (6%–10%) or soybean fiber (2%–4%) at high doses. Addition of 0.6% silicon dioxide resulted in the highest dissolution rate (84.33%) and the lowest moisture absorption (20.84%), significantly improving powder dispersibility. Overall, the “CP-HPD + 0.6% silicon dioxide” combination proved superior in the processing of apricot powder. It can not only provide an effective technical approach to solve the problem that apricot powder is susceptible to caking due to moisture absorption, but also offer a theoretical basis and practical reference for the quality control and industrial application of fruit and vegetable powders.

This study compared the effects of vacuum frying and conventional deep-frying on the structural characteristics of myofibrillar proteins in duck drumette, and it also elucidated the mechanism by which vacuum frying retards poultry protein oxidation. The results demonstrated that the degree of protein aggregation and degradation in the vacuum-fried group was significantly lower than that in the convention-fried group (P < 0.05). Moreover, the solubility and amino acid content significantly increased by 14.93% and 12.86%, respectively (P < 0.05). Compared with the control group, vacuum and conventional frying increased protein carbonyl content by 21.4% and 164.27% and decreased sulfhydryl group content by 6.89% and 7.69%, respectively (P < 0.05). In addition, they decreased the proportion of α-helices by 6.90% and 8.97%, and elevated the proportion of β-sheet, indicating an increase in the disorder degree of the protein. Frying and irradiation resulted in the exposure of tryptophan and tyrosine residues in myofibrillar proteins, consequently leading to a decrease in ultraviolet (UV) absorbance and intrinsic fluorescence intensity, indicating alterations in the tertiary structure. Convention frying led to a rough surface with low porosity, accompanied by cracks or depressions caused by thermal stress; the structure exhibited a randomly stacked morphology. These observations suggest severe oxidative cross-linking of the protein. The vacuum-fried proteins exhibited a smoother surface with loosely packed particles in some regions and slight aggregation occurring. In conclusion, vacuum frying significantly alleviates myofibrillar protein aggregation, degradation, and oxidative damage while causing less damage to protein microstructure compared to conventional deep-frying.

To improve product quality, this study used ‘Innovator’ potatoes to investigate the effects of three refrigeration treatments: refrigeration at 4 ℃ (control), delayed cooling (7 d at room temperature followed by storage at 4 ℃), variable temperature treatment (7 d at room temperature, 7 d at 4 ℃, then 7 d at room temperature followed by storage at 4 ℃) on the physicochemical properties and quality indices of fresh-cut, quick-frozen, and deep-fat fried potato sticks. The results showed that the freezing and frying processes reduced the L* value, reducing sugar content, hardness and crispness, while advancing the T21 relaxation time of potato sticks. Compared with the control group, both delayed cooling and variable temperature treatment significantly (P < 0.05) increased the L* value of fried potato sticks. After 120 d of storage, the L* value of fried potato sticks was 15.50% and 29.97% higher in the delayed cooling and variable temperature groups than in the control group, respectively. Furthermore, both delayed cooling and variable temperature treatment decreased the reducing sugar and acrylamide contents of fried potato sticks, the latter being more effective than the former. After 120 d of storage, the reducing sugar content and acrylamide content were 30.98% and 6.89% lower in the variable temperature group than in the control group, respectively. However, the effect of variable temperature treatment on the hardness and crispness of fried potato sticks was not significant, and its impacts on chewiness, springiness, and water status depended on the treatment method and storage time. Correlation analysis showed that the negative correlation of L* value with reducing sugars and total phenols, the positive correlation of a* value with reducing sugars and total phenols, the positive correlation of reducing sugars with acrylamide and total phenols, and the positive correlation between crispness and T21 were improved in the variable temperature treatment group compared with the control group. This study showed that delayed cooling and variable temperature treatment significantly improved the processing quality of potatoes, with variable temperature treatment showing a more pronounced effect. These findings provide valuable insights for optimizing storage conditions in practical potato processing.

In this study, Oudemansiella raphanipes was irradiated postharvest with different doses (0, 0.5, 1.0 and 1.5 kGy) of γ-rays, and stored at (4.0 ± 0.5) ℃ and (80 ± 5)% relative humidity for 8 d. The aim was to investigate the effect of irradiation treatment on the postharvest storage quality, respiration and energy metabolism of the mushroom. The results demonstrated that the 0.5 and 1.0 kGy treatments delayed the quality deterioration of O. raphanipes, with this effect being more pronounced at 0.5 kGy. Physiological and biochemical analyses showed that the 0.5 kGy irradiation treatment effectively maintained the postharvest sensory quality of O. raphanipes, inhibited the increase in mass loss rate, delayed the rise in respiration rate, and reduced nutrient losses. Moreover, the treatment suppressed the activities of respiratory metabolism-related enzymes, such as phosphoglucose isomerase (PGI), pyruvate kinase (PK), succinate dehydrogenase (SDH), and cytochrome c oxidase (CCO), but enhanced H+-ATPase and Ca2+-ATPase activities. Concurrently, it reduced the contents of nicotinamide adenine dinucleotide (NAD) and reduced nicotinamide adenine dinucleotide (NADH), slowed down the accumulation of AMP, and maintained high ATP and ADP contents and energy charge levels, thereby altering cellular energy metabolism. These findings suggest that the 0.5 kGy γ-ray irradiation treatment could reduce the respiration rate and delay the substrate consumption by inhibiting the glycolysis-tricarboxylic acid cycle (EMP-TCA) and electron transport chain (ETC) transporter efficiency, and at the same time maintain a higher energy level, thereby delaying the quality deterioration of O. raphanipe during postharvest storage.

In this study, carbon dots (CDs) were synthesized and characterized from cuttlefish ink by the hydrothermal method. With polyvinyl alcohol (PVA)/carboxymethyl cellulose (CMC) as the film-forming matrix, PVA/CMC/CDs composite films were prepared by adding different concentrations (1%, 2% and 3%) of CDs. The resulting films were denoted as PVA/CMC/1CDs, PVA/CMC/2CDs, and PVA/CMC/3CDs, respectively. The effect of CD addition on the physicochemical properties and functional characteristics of the composite films was studied. The composite films were applied to package pork mince to explore their effects on the quality and shelf life of pork mince during 10 days of refrigeration at 4 ℃. The results showed that under the excitation wavelength of 360 nm, CDs exhibited bright blue fluorescence at 450 nm. CDs had excellent antioxidant and antibacterial activities, scavenging 70.3% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and 62.9% of 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cations at 100 μg/mL. CDs inhibited Escherichia coli and Staphylococcus aureus by 94.35% and 87.00% at 2 mg/mL, respectively. Compared with the PVA/CMC film (with no CDs added), the water vapor permeability of the PVA/CMC/CDs films was significantly reduced, and the antioxidant and antibacterial activities were significantly enhanced. The tensile strength and elongation at break of PVA/CMC/1CDs were increased significantly. Compared with the control group and PVA/CMC, the growth rate of total viable count (TVC) and total volatile basic nitrogen (TVB-N) value of minced pork packaged with PVA/CMC/CDs was significantly reduced. Among them, minced pork packaged with PVA/CMC/3CDs showed the slowest increase in TVC and TVB-N value, with its shelf life extended by 4 days. PVA/CMC/CDs demonstrate promising application potential in active food packaging, which can be used to prolong the shelf life of packaged meat products while maintaining their quality.

To extend the shelf life of perch meat, a composite coating was developed using chitosan, zein, and perilla essential oil (PEsO). Its effects on quality parameters including total viable count (TVC), total volatile basic nitrogen (TVB-N) content, pH, drip loss, and texture and on protein properties including solubility, turbidity, thiol content, surface hydrophobicity, secondary and tertiary structure were evaluated at regular intervals (0, 2, 4, 6, and 8 d) throughout refrigerated storage at 4 ℃. The results showed that after 8 days of refrigeration, compared with the control, the coated fillets showed significantly lower TVC, TVB-N, pH, and drip loss (P < 0.05), and better texture properties (P < 0.05). In addition, water distribution and nuclear magnetic resonance (NMR) imaging showed that the coating improved water retention by affecting water mobility. Regarding protein oxidation, the coating reduced the turbidity, surface hydrophobicity, and carbonyl content of myofibrillar protein (MP) by 12.11%, 42.86%, and 50.68%, respectively. Meanwhile, the sulfhydryl content and solubility were 31.55% and 16.98% higher than those of the control group, respectively. Circular dichroism (CD) spectroscopy showed that the coating delayed the decrease in the proportion of α-helices and maintained the stability of the secondary structure of MP. Fluorescence spectroscopy showed that the coating inhibited the exposure of tryptophan residues and delayed tertiary structure changes. In conclusion, the chitosan-zein-PEsO composite coating effectively delays protein oxidation and denaturation, protects the spatial conformation of proteins, and maintains the quality of refrigerated perch.

This study fabricated a composite film (P/PVA/L/TP) loaded with alkaline lignin (AL) and tea polyphenols (TPs) by using pectin (PEC) as a substrate, which was crosslinked with polyvinyl alcohol (PVA). The effects of various components on the physicochemical properties of the film, as well as its effect on the preservation of crispy tilapia, were examined. The results showed that the cross-linking of PEC with PVA strengthened the microstructure of the film, significantly improving its mechanical properties and reducing its water solubility from 100% to 50%. Meanwhile, the film loaded with AL showed significantly enhanced UV shielding property while maintaining good transparency. TPs improved the compatibility of components in the film, reduced the water vapor transmission rate, and increased the scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation to 75.40% and 77.49%, respectively. During the storage of crisp tilapia, the P/PVA/L/TP film effectively delayed pH changes, keeping it below 6.6. The content of total volatile basic nitrogen remained lower than 20 mg/100 g during storage. The thiobarbituric acid reactive substances (TBARS) value was significantly lower than that in the control group. In conclusion, the mechanical properties, water solubility, UV resistance and oxidation resistance of the P/PVA/L/TP film were significantly better than those of single component films. Besides, the composite film showed a significant preservation effect on crispy tilapia, thereby having the potential to be a new alternative to plastic wrap.

A fluorescent method based on polymerase chain reaction (PCR) and the clustered regularly interspaced short palindromic repeats/CRISPR-associated protein 12a (CRISPR/Cas12a) system was developed for the early and rapid detection of Cronobacter sakazakii. Specifically, PCR primers and CRISPR RNA (crRNA) guides were designed and screened based on the ompA gene of C. sakazakii. The sensitivity of the method was evaluated using serial concentrations of C. sakazakii genomic DNA. In addition, the specificity was assessed using Staphylococcus aureus, Salmonella, Enterobacter cloacae, Escherichia coli, Bacillus cereus, and Listeria monocytogenes. Furthermore, quantitative PCR (qPCR) was used to evaluate the accuracy of the fluorescent method for detecting C. sakazakii in milk and infant formula samples. The fluorescent method demonstrated a linear range from 102 to 108 CFU/mL (R2 = 0.995), with a limit of detection as low as 1 CFU/mL. This method exhibited high specificity and no cross-reactivity with any of the non-target bacterial species. Moreover, recoveries from milk and infant formula samples spiked at 104, 105 and 106 CFU/mL ranged from 89.51%­ to 104.71%. In conclusion, the CRISPR/Cas12a-based fluorescence method is highly sensitive and specific, providing a new reference for developing rapid and sensitive detection methods for C. sakazakii in dairy products.

Growing consumer awareness of healthy eating has stimulated interest in fat substitutes. Plant proteins, with their excellent functional properties, are widely used as emulsifiers or gelling agents and have shown significant potential in fat replacement, making them a research focus. Plant protein-based emulsion gels mimic animal fat in morphology and mouthfeel while offering nutritional benefits. Nevertheless, challenges such as soft texture and poor stability limit their practical application. This review systematically summarizes preparation methods for plant protein-based emulsion gels, with a focus on the effects and mechanisms of different additives and processing techniques on their structure and properties as fat substitutes. Furthermore, we summarize their applications in foods and propose future research directions, aiming to provide a theoretical basis for the development and application of plant-based fat alternatives.

Food additive manufacturing technology has advantages such as personalized customization, efficient use of raw materials, and functional design, but also faces challenges such as poor material printability and low product stability during post-processing. Thanks to the advantages of convenience, high popularity, safety, high efficiency and non-contact nature, microwave processing provides a solution to the challenges in food additive manufacturing. This paper analyzes and summarizes the application of microwave processing in the field of food additive manufacturing. First, it introduces the application of microwave as pre-processing, auxiliary forming and post-processing means for resolving the issues of poor printability, forming difficulties and poor stability encountered in three-dimensional food additive manufacturing. Then, the fundamental principles behind the fact that microwave stimulation induces shape, color, flavor, and nutritional changes in four-dimensional food additive manufacturing are elucidated. Finally, the future trends and development ideas of microwave processing in food additive manufacturing are envisioned, with the aim of providing a reference for the new food manufacturing industry.

Emotional disorders represent a category of psychological conditions primarily defined by abnormal mood states, which include depression, anxiety, obsessive-compulsive disorder, and related syndromes. Their pathogenesis is multifactorial and complex, involving disturbances in neurotransmitter systems, neuroendocrine dysfunction, and abnormalities in inflammatory and immune responses. Recently, there has been accumulating evidence that various bioactive components derived from natural products can exert beneficial effects in the prevention and alleviation of emotional disorders. This article summarizes the potential pathogenic mechanisms underlying emotional disorders, focusing on neurotransmitter imbalance, neuroinflammation, and dysregulation of the hypothalamic-pituitary-adrenal (HPA) axis. Additionally, it emphasizes the effects of natural bioactive compounds on modulating and preventing mood disorders, aiming to provide a reference for the development of novel emotion-regulating health products.

Natural food-grade essential oils are volatile aromatic compounds extracted from plants, typically characterized by their oily properties and ability to impart a distinctive aroma and flavor to food products. However, they suffer from limitations such as low extraction yield, poor solubility, and high volatility, which considerably limit their application in the food, cosmetic, and pharmaceutical industries. Deep eutectic solvents (DES), as innovative green solvents, have found application in the extraction, separation, and encapsulation and delivery of natural essential oils due to their environmentally friendly nature, low cost, and excellent biodegradability. Therefore, this review systematically examines the basic characteristics of DES, their mechanisms of action in the extraction and separation of essential oil, and recent advances in their application to natural food-grade essential oils, aiming to provide theoretical support for developing innovative green extraction technologies for high-quality natural edible essential oils and expanding their application.

Millettia speciosa Champ. (MS) is a traditional medicinal and edible plant rich in various bioactive constituents with polysaccharides as the major ones. These polysaccharides have become a research hotspot due to their impressive biological activities, encompassing antioxidant, anti-inflammatory, hypoglycemic, and immunomodulatory effects. This review summarizes the major bioactive components of MS, focusing on the purification, structural characteristics and bioactivities of its polysaccharides, and further explores their potential functions. Although some progress has been made in the study of the bioactivities of MS polysaccharides, current research remains at the stage of efficacy validation, with the underlying mechanisms being underexplored. Additionally, to date, studies on the structure of MS polysaccharides have addressed only a few key characteristic fragments. Future research efforts should concentrate on the development of novel methods for the structural analysis of polysaccharides and the elucidation of the structure-function relationships of MS polysaccharides, and more in-depth research on functional foods should be conducted to facilitate their application in the health industry.

Starch, as a natural and renewable polymer, holds great promise for application in functional foods due to its biocompatibility, modifiability and safety. The formation of complexes between starch and metal ions through coordination, adsorption or encapsulation enables efficient loading and functional enhancement of trace elements, which has become a current research hotspot. However, the binding mechanisms between starch and ions and the methods involved in the complexation process still lack systematic discussion. This review systematically summarizes the formation mechanism, preparation methods and application of starch-ion complexes in different fields, and it also examines the effects of the structural characteristics of starch and environmental and process parameters on the formation and properties of starch-ion complexes. Its aim is to provide a reference for optimizing ion loading and improving the sensory acceptability of functional foods, a theoretical basis for developing health foods tailored to the nutritional needs of specific populations, and both a theoretical foundation and innovative insights for the design and industrial application of a new generation of high-performance ion-fortified foods.

Iron is an essential trace element for human growth and development, playing a critical role in the body. However, iron absorption is subject to interference from various factors. Iron deficiency anemia, caused by insufficient iron intake or malabsorption, is a serious threat to both physical and mental health. Currently, iron fortification is the primary method for supplementing iron in the body. This review begins with the absorption mechanism of iron, factors affecting iron absorption, and current iron fortification strategies, focusing on the chelation mechanisms and influencing factors of the third-generation iron supplement polysaccharide-iron complexes as well as the absorption mechanisms of these complexes. It also explores how structural modifications of polysaccharides could enhance the iron bioavailability and other properties of the complexes, aiming to provide a theoretical reference for improving the efficacy of polysaccharide-iron complexes in iron supplementation.

Currently, the consumption of meat products in both domestic and international markets remains dominated by primary processed products, with prevalent technical challenges including poor flavor retention and significant nutrient loss. The thermally induced gelation properties of myofibrillar proteins are crucial determinants of meat product quality. However, gels formed by natural myofibrillar proteins often exhibit limitations such as an inhomogeneous microstructure and inadequate water-holding capacity. Exploring methods to enhance the gel properties of muscle proteins is currently a topic of interest in the research of meat gel products. Currently, the primary strategy for modulating and enhancing the gelation properties of myofibrillar proteins is precise control over the gel formation process through the introduction of exogenous molecules to intervene in the protein gelation system. However, a systematic summary on the mechanism underlying the effect of exogenous molecule intervention on the gel properties of myofibrillar proteins is still lacking. Therefore, this article focuses on discussing the microscopic mechanisms by which various exogenous molecules (including proteins, polysaccharides, inorganic compounds, lipids, and polyphenols) regulate the gel properties of myofibrillar proteins. It clarifies how exogenous molecules affect gel properties by interacting with myofibrillar proteins or physically filling gel pores. This article provides an important theoretical basis and technical support for the development of high-quality functional gel-type meat products.

Cinnamon essential oil, a mixture of volatile secondary metabolites from Cinnamomum spp., is widely utilized in the food and pharmaceutical industries due to its distinctive aroma and bioactivities. However, its chemical composition is highly influenced by various factors such as species, environment, and plant part, and the intrinsic relationship between the chemical composition of cinnamon essential oil and its functional properties remain inadequately clarified. This review provides a systematic overview of recent advances in understanding the chemical composition and functional activities of cinnamon essential oil. It first summarizes the key factors—genetic background, cultivation conditions, and plant part—that determine the chemical profile. It then discusses the contribution of major constituents (e.g., trans-cinnamaldehyde and 2-methoxycinnamaldehyde) to main bioactivities such as antimicrobial and antioxidant properties. Finally, the review synthesizes the interconnections among three dimensions: “raw material source (species, environment, and plant part), chemical composition (key components and their concentrations), and functional properties (e.g., antimicrobial and antioxidant activities)”. This review aims to provide a theoretical foundation for enhancing the quality control of cinnamon essential oil and enabling its standardized application.

In the processing of tea beverage, sterilization is a crucial step to ensure its quality and safety. Compared with traditional thermal sterilization, non-thermal physical sterilization technology achieves microbial inactivation and growth inhibition through non-heating mechanisms, effectively circumventing the problem of quality deterioration caused by traditional thermal sterilization, thereby preserving the natural color, flavor, and nutritional components of beverage. Based on the maturity and the current status of the application of different non-thermal physical sterilization technologies in tea beverage, this review classifies them into three major categories: those that have found industrial application (ultra-high pressure sterilization and membrane filtration sterilization), those that are at the stage of basic research (radiation, high-voltage pulsed electric field, microwave, ultrasonic, pulsed intense light, and low-temperature plasma sterilization), and those that are under-investigated (pulsed magnetic field sterilization). This article systematically elucidates the sterilization mechanisms and characteristics of various non-thermal technologies, comprehensively analyzes recent progress in the application of various non-thermal sterilization technologies in tea beverage processing, and critically evaluates their advantages and limitations. This paper aims at providing a theoretical basis for the industrial application of non-thermal physical sterilization technologies in tea beverage manufacturing, but also expand their application scope in the food industry.

Dry-cured meat products are highly valued by consumers for their distinctive flavor profiles. However, due to their high protein content and long natural fermentation cycles, these products are susceptible to contamination by environmental microorganisms, leading to the accumulation of key biogenic amines such as histamine and tyramine, which in turn pose potential health risks. Trace amounts of biogenic amines play essential roles in normal physiological functions, while excess intake can be harmful and even carcinogenic. This review systematically elucidates the formation mechanism of key biogenic amines and analyzes the influence of raw meat quality, processing conditions, microbial action, and free amino acids on their generation. Furthermore, the control strategies for biogenic amines in dry-cured meat products are discussed such as biocontrol techniques, applications of natural compounds, and physical interventions. This paper offers a theoretical foundation and practical insights for enhancing the safety of dry-cured meat products, enabling efficient and eco-friendly regulation of biogenic amines, and promoting the sustainable development of the traditional meat processing industry.