As an emerging ingredient for infant formula, milk fat globule membrane (MFGM)-enriched whey protein isolate (M-WPI) has attracted widespread interest in recent years. This study analyzed and compared the amino acid composition, protein solubility, phospholipid distribution, particle size, and zeta potential of M-WPI from three different sources (Hilmar M-WPI, Friesland M-WPI, and Fonterra M-WPI) along with changes in their microstructure and protein hydrolysis characteristics during in vitro simulated infant digestion. Furthermore, three M-WPI emulsions were constructed and analyzed for their structural properties using confocal laser scanning microscopy (CLSM) and Fourier transform infrared (FTIR) spectroscopy. The results showed that compared with Fonterra M-WPI, Hilmar and Friesland M-WPI exhibited higher hydrophilic amino acid relative contents, better protein solubility, smaller particle size, and faster digestion rates. Differences were observed in the simulated infant digestion tolerance of MFGM proteins among the three M-WPI samples, with butyrophilin demonstrating higher digestive stability in the gastric phase. Additionally, emulsions prepared with all three M-WPIs formed phospholipid-coated, breast milk-like fat globule interfacial structures to varying degrees. The findings of this study provide theoretical support for the application and formulation optimization of M-WPI from different sources in infant formula and functional dairy products.

Sulfated modification of Laminaria japonica polysaccharides (LJP) was performed using a concentrated sulfuric acid method to obtain sulfated LJP (S-LJP). Periodate oxidation, Smith degradation, methylation, Congo red assay, Fourier infrared transform (FTIR) spectroscopy, nuclear magnetic resonance (NMR) spectroscopy and matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS) were applied to determine the structural characteristics of LJP and S-LJP. The antioxidant activities of LJP and S-LJP were evaluated by determining their scavenging capacity toward 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, O2–·, and ·OH. Structural analyses revealed that sulfation markedly altered the types and proportions of glycosidic linkages in LJP. S-LJP was predominantly composed of (1→3) linkages, along with multiple other linkage types including (1→2), (1→4), and (1→6). The backbone consisted mainly of →3)-Glc-(1→ and →3)-Gal-(1→ residues, with minor amounts of →2)-Glc-(1→ and →4)-Glc-(1→, forming a branched α/β-type heteropolysaccharide chain. No triple-helix conformation was observed. MALDI-TOF MS indicated that its major ion peak corresponded to a molecular mass of approximately 6 844 Da. The FTIR spectrum exhibited characteristic absorption bands at 1 227, 1 046, and 844 cm–1¹, confirming successful sulfation. Sulfation significantly enhanced the radical scavenging activity of LJP, with half maximal inhibitory concentration (IC50) for DPPH radical, O2–·, and ·OH scavenging activities decreasing from 0.35, 2.82, and 2.05 to 0.19, 2.00, and 0.86 mg/mL, respectively (P < 0.05). These findings suggest that sulfation improves the biological activity of LJP by modulating its advanced structural features, providing theoretical support for the potential application of seaweed polysaccharides in functional foods.

To investigate the pattern of softening of fresh wolfberry fruits during postharvest low-temperature storage, identify relevant regulatory genes, and clarify the underlying mechanism of softening, two large-fruited cultivars of Lycium barbarum L., ‘Ningqi 5’ and ‘Ningqi 7’, were used as experimental materials. Fruit firmness, ethylene production rate, cell wall component contents, and activities of cell wall metabolism-related enzymes were determined during storage at 4 or 13 ℃. Transcriptome sequencing was further performed on fruits under different storage conditions. Results showed that fruit firmness, cellulose, and hemicellulose contents were higher, and ethylene release rate and soluble pectin content were lower in fruits stored at 4 ℃ than at 13 ℃. During storage at 4 ℃, the activities of pectinesterase (PME), polygalacturonase (PG), cellulose, and pectolyase (PL) were all inhibited. Stronger correlations between physiological indices were observed at 4 ℃ than at 13 ℃: fruit firmness was significantly correlated with ethylene production rate, cellulose, hemicellulose and soluble pectin contents, PME and PL activities (P < 0.05), while ethylene production rate showed significant correlations with cellulose, hemicellulose and soluble pectin contents, and PG activity (P < 0.05). Principal component analysis (PCA) indicated that the first principal component was dominated by cell wall components (e.g., cellulose), and the second principal component was primarily characterized by cell wall-related enzymes (e.g., PG). Transcriptome sequencing identified a total of 6 770 differentially expressed genes (DEGs), including 3 116 up-regulated genes and 3 654 down-regulated genes. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analyses revealed that these DEGs were mainly enriched in biological processes such as ethylene synthesis and metabolism, lignin synthesis, and biological metabolism and regulation. Weighted gene co-expression network analysis (WGCNA) identified four key candidate genes (LbACO3, LbPME2.1, LbACS5, and LbWRKY), possibly playing a key regulatory role in the postharvest softening of wolfberry fruits. LbACO3 and LbACS5 were involved in the regulation of ethylene biosynthesis and release, LbPME2.1 regulated PME activity, and LbWRKY participated in the regulation of cell wall metabolism. The results of this study provide theoretical insights into the mechanism of postharvest softening in wolfberry fruits.

Passion fruit is a specialty mountain fruit in Guizhou, but the major varieties currently cultivated in Guizhou are only ‘Tainong 1’ (purple fruit) and ‘Qinguo 9’ (yellow fruit), leading to bottlenecks in industrial development. To address the issue of limited variety, this study was performed on mature fruits from three purple cultivars and seven yellow cultivars, which had been preliminarily evaluated. External and internal fruit quality indicators were measured, and the differences between various strains and the major cultivars were compared. Using analysis of variance, correlation analysis, and principal component analysis (PCA), single fruit mass, superoxide dismutase activity, citric acid content, flavonoid content, and potassium (K) content were identified as the core evaluation indicators. A comprehensive evaluation model for passion fruit quality was established using grey relational analysis, and two excellent strains were selected: one for fresh consumption and one for processing. Transcriptome analysis preliminarily revealed potential differences in molecular regulation among representative strains. The results showed that there were significant differences in the external and internal fruit quality of different passion fruit strains. Citric acid was a key substance affecting the taste of passion fruits, while K was a relatively abundant mineral element in passion fruits. Most quality indicators showed varying degrees of correlation. V2 were identified as the best purple passion fruit strain for processing and V9 as the best purple strain for fresh consumption. As representative purple and yellow fruit strains, they exhibited significant differences in key secondary metabolic pathways of fruits (such as aroma and pigments). These findings provide a reference for establishing a comprehensive evaluation system for passion fruits, as well as for the breeding, extension, and genetic improvement of passion fruit varieties in Guizhou.

This study systematically evaluated the appearance, nutrient composition and flavor characteristics of eight different colored cherry tomatoes. Red cherry tomatoes showed the highest score in sensory evaluation, having a balanced sugar-acid ratio and being rich in aldehydes responsible for green and citrus notes such as 1-hexanal and nonanal, while green and white cherry tomatoes exhibited lower acceptance because of atypical color and thick peel. Brown cherry tomatoes contained higher contents of β-carotene ((1.00 ± 0.05) mg/100 g) and lycopene ((12.40 ± 1.02) mg/100 g), thereby exhibiting a unique color. Red and pink cherry tomatoes had higher levels of key volatile substances including (E)-2-octenal, imparting a fresh aroma to them, while yellow and white cherry tomatoes contained (Z)-4-decenal, contributing to a green aroma. Furthermore, multivariate analysis identified 1-hexanal, 1-hexanol, 1-pentanol, and α-pinene as key aroma compounds, and effectively distinguished different colored tomatoes. This study provides a scientific basis for consumers to select cherry tomatoes based on personalized preferences for appearance, nutrition and flavor.

To investigate the coexistence of PSE (pale, soft, and exudative) and normal meat within the longissimus dorsi muscle from the same pig, as well as the cause of the associated quality differences, this study comparatively analyzed the eating quality, glycolytic metabolism, myofibrillar protein structure, and microstructural characteristics of different regions of normal, classical PSE, and PSE heterogeneous longissimus dorsi. The results showed that the PSE-like zone (YQP) of PSE heterogeneous meat had significantly lower pH than the normal anterior zone (YQN), while the brightness value, centrifugal loss rate, and shear force were significantly higher than those in YQN (P < 0.05). Glycogen content was significantly lower, and lactate content was significantly higher in YQP than in YQN (P < 0.05). YQP and the anterior region of classical PSE meat (PQ), as well as YQN and the anterior region of normal meat (NQ), exhibited similar eating quality traits, with no significant differences in glycogen or lactate content. Compared with YQN, YQP showed increased carbonyl content and decreased total sulfhydryl content, accompanied by smaller muscle fiber diameter and higher density. In addition, no significant differences were observed between the middle and posterior regions of PSE heterogeneous meat and the corresponding regions of normal meat, nor were there any significant differences between the different regions of classical PSE meat and the corresponding regions of normal meat. In conclusion, protein oxidative denaturation and disruption of myofibrillar structure caused by localized abnormal glycolytic metabolism contribute to the quality differences observed in the anterior region of PSE heterogeneous meat.

In this work, deep eutectic solvent-based magnetic molecularly imprinted polymer nanoparticles (DES-MMIPs NPs) for adsorbing naringin (NG) from lime peel were successfully developed employing carboxyl-functionalized Fe3O4 nanoparticles (Fe3O4@COOH NPs) as the magnetic carrier, a deep eutectic solvent (DES) as the functional monomer, and ethylene glycol dimethacrylate as the cross-linker. The DES-MMIPs NPs were characterized for their morphology, thermal stability, crystal structure, and magnetization. Their adsorption performance was assessed through static and dynamic adsorption experiments, specificity, reusability and stability tests, and Scatchard and first-order/second-order kinetic simulation analysis. This study investigated the effects of different adsorption conditions on the adsorption efficiency of the DES-MMIPs NPs. Finally, the DES-MMIPs NPs were applied to extract NG from lime peel. The synthesized DES-MMIPs NPs had an average particle size of (9.16 ± 1.68) nm and exhibited excellent crystal structure, magnetic properties, and thermal stability. Under optimal conditions, the adsorption capacity of the DES-MMIPs NPs reached up to 35.82 mg/g. The adsorption mechanism encompassed both specific and non-specific interactions, and the adsorption process was better described by the pseudo-second-order kinetic model. The imprinting factor of the DES-MMIPs NPs was determined to be 1.96, and the selectivity factors for the structural analogs luteolin, acacetin, and epigallocatechin gallate were 1.73, 1.32, and 3.38, respectively, demonstrating its good selectivity. After five adsorption-desorption cycles and 120 d of storage, the DES-MMIPs NPs still had a relatively high adsorption efficiency. Furthermore, the yield of NG extracted from lime peel by the DES-MMIPs NPs was 31.42 mg/g, validating their efficacy for practical applications.

Three delignification-assisted extraction approaches were employed for arabinoxylan (AX) isolation from sugarcane bagasse, namely direct alkaline extraction, one-step H2O2-NaOH extraction, and two-step H2O2-NaOH extraction. Their impacts on the extraction efficiency, physicochemical properties, and structural features of AX were systematically compared, and the glucose adsorption capacity, glucose diffusion inhibitory effect, and in vitro digestive enzyme inhibitory activities of the extracted products were evaluated. Results indicated that the one-step extraction method exhibited the most prominent advantages, achieving the highest dissolution rate (94.85%), recovery rate (97.50%), and purity of AX; the water-soluble and water-insoluble fractions reached purities of 95.22% and 88.84%, respectively. Although the two-step method showed a slightly higher dissolution rate (95.27%), its recovery rate was only 77.31%, and the purity of the water-insoluble fraction was significantly lower (52.98%). The molecular masses of the water-soluble and water-insoluble AX obtained by the three methods followed a consistent trend: direct alkaline extraction > one-step method > two-step method. Specifically, the molecular masses of the water-insoluble AX fractions were 8.55 × 105, 7.15 × 105, and 4.65 × 105 Da, respectively. The whiteness values of the water-soluble and water-insoluble AX obtained by one-step extraction were 91.42 and 90.80, respectively. Scanning electron microscopy (SEM) observation revealed no significant differences in the micromorphology of the products. Monosaccharide composition analysis demonstrated that sugarcane bagasse AX was mainly composed of eight monosaccharides (including xylose and arabinose) and uronic acid, with the water-soluble fraction exhibiting a richer monosaccharide profile and a higher arabinose/xylose (A/X) ratio than the water-insoluble fraction. In terms of biological activities, the AX extracted by direct alkaline extraction showed the highest glucose adsorption capacity (378 mg/g for the water-soluble fraction and 282 mg/g for the water-insoluble fraction), which was significantly higher than that of the one-step method (all 241 mg/g) and the two-step method (141 and 46 mg/g, respectively). The glucose diffusion inhibitory effect of the water-insoluble fraction was stronger than that of the water-soluble fraction, irrespective of the extraction method used. In vitro digestive enzyme inhibitory activity assays showed that the products at high concentrations exhibited varying degrees of inhibitory effects on four digestive enzymes. Specifically, the inhibitory activities of water-soluble AX against α-amylase, maltase, and sucrase were more potent than those of water-insoluble AX. Among the three extraction methods, the water-soluble AX prepared by the two-step method displayed the strongest inhibitory activity, with half maximal inhibitory concentration (IC50) values of 34.25 g/L for α-amylase, 38.40 g/L for maltase, and 24.85 g/L for sucrase. In contrast, the α-glucosidase inhibitory activity of the water-soluble fraction was weaker than that of the water-insoluble fraction. In conclusion, delignification methods significantly affected the extraction efficiency, physicochemical properties, and biological activities of AX. The one-step method was superior in terms of dissolution rate, recovery rate, purity, and whiteness. The AX extracted by the direct alkaline method exhibited the best glucose adsorption and diffusion inhibition activities. The water-soluble AX fraction showed stronger inhibitory effects on digestive enzymes than the water-insoluble fraction.

Coconut oil is limited in its application in the food industry due to its high saturated fatty acid content and high freezing point. Meanwhile, the impact of specificity differences among various lipases on the modification effect of coconut oil remains unclear. In this study, four lipases were employed for the hydrolytic modification of coconut oil. The changes in lipid composition, physicochemical properties, and antibacterial activity after modification were determined, and the regulatory mechanism of lipase specificity on the modification effect was investigated. The results showed that the relative content of lauric acid in coconut oil glycerides was (50.37 ± 0.17)%, which decreased to (34.69 ± 0.04)% and (36.89 ± 0.11)%, respectively after enzymatic hydrolysis with MHA “Amano” 10SD (10SD) and Lipozyme® TLIM, while that of unsaturated fatty acids increased correspondingly. The relative content of diglycerides in the 10SD-treated group reached 59.81%, and its sliding melting point was 22.3 ℃, lower than that of the untreated control (28.2 ℃), indicating transition from a solid to a liquid state at room temperature. Antibacterial assays revealed that coconut oil exhibited no inhibitory effect on Escherichia coli, whereas 10SD-hydrolyzed coconut oil showed the strongest antibacterial activity, with an inhibition zone diameter of (12.96 ± 0.48) mm against E. coli. This study clarified the regulatory effect of the hydrolytic specificity of different lipases in the lipid composition and antibacterial properties of modified coconut oil. The lipase 10SD demonstrated a substrate preference for medium-chain saturated fatty acids, and its hydrolysis produced lauric acid derivatives with antibacterial effects. These findings provide solid data support for expanded application of modified coconut oil in the food and pharmaceutical fields.

To address the issues of coarse particles, large particle size, and poor solubility of Pleurotus eryngii powder, this study investigated the effects of hydrolysis time and enzyme dosage on the solubility, particle size, microstructure, flowability, bulk density, and moisture content of P. eryngii powder sequentially hydrolyzed with trypsin and cellulase. The results showed that after hydrolysis with 0.3% trypsin for 90 min, the particle size of P. eryngii powder decreased from 397.05 to 151.69 μm, and its volume distribution peak shifted toward smaller volume. The solubility increased from 50.11% to 60.11%, accompanied by a reduced amount of precipitate in solution. The bulk density and flowability significantly decreased (P < 0.05), and the moisture content was below 7.17%. After subsequent hydrolysis with 0.8% cellulase for 40 min, the particle size further decreased to 122.17 μm, with the volume peak continuing to shift toward smaller volume. The solubility increased to 67.33%, with a further decrease in the amount of precipitate and improved uniformity. Additionally, the bulk density and flowability further decreased significantly (P < 0.05), and the moisture content remained below 8.72%, meeting the national standard limit for dried edible mushroom products. Therefore, the dual-enzyme treatment could effectively improve the solubility of P. eryngii powder. This study provides a theoretical basis for developing instant P. eryngii powder, thereby promoting its application in the food industry.

This study aimed to clarify the effects of different water qualities on the flavor profile of raw and ripe Pu-erh tea from Jingmai Mountain. Eight typical water samples were used to brew the tea, and methods such as an electronic nose, electronic tongue, sensory evaluation, and color difference analysis were employed to systematically compare the aroma, taste, color, and physicochemical composition of the resulting tea infusions. The electronic nose results showed that the raw Pu-erh tea infusions brewed with BSS and NFSQ had the most distinct aroma profiles among the eight water types, mainly perceived by sensors W1W, W1S and W5S, and the aroma profiles were correlated with water mineralization and ionic strength; the tea infusion brewed with QCS was clustered close to multiple sensors, exhibiting a diverse aroma profile. The ripe Pu-erh tea infusions made with BSS and PESQ were separated most clearly from other samples, their aromas were mainly associated with the response of sensors W1W, W2W, and W2S and were correlated with changes in anion contents of brewing water. The QCS and NFSQ samples were clustered near the origin, indicating more balanced aroma composition. The tea infusions brewed with low-mineral soft and natural water such as QCS and NFSQ yielded higher sensory scores, with mellow taste, balanced aroma and bright color. In contrast, the tea infusion brewed with high-hardness tap water exhibited increased bitterness and astringency and darker color. Color analysis showed that high-hardness water decreased the brightness value of tea infusions and increased the redness and yellowness values, thereby enhancing the reddish-yellow hue. Higher Ca2+ and total dissolved solids levels were associated with restricted aroma release and increased extraction of tea polyphenols and caffeine, leading to enhanced bitterness and astringency. Low-mineral soft water promoted the extraction of volatile and taste-active compounds and enhanced the freshness and sweetness as well as overall flavor. Overall, raw Pu-erh tea is more sensitive to brewing water quality, with its infusions exhibiting greater changes in flavor and color compared with ripe Pu-erh tea. Low-mineral soft water (such as QCS and NFSQ) is suitable for brewing both raw and ripe Pu-erh tea from Jingmai Mountain, producing infusions with well-balanced aroma, taste and color, whereas high-hardness water results in poor infusion quality. These findings highlight that brewing water plays a decisive role in the quality of Pu-erh tea infusion, providing a scientific basis for the selection of suitable brewing water for Pu-erh tea. This study recommends using soft or softened water for brewing Pu-erh tea to fully highlight its flavor characteristics.

Oleogels were prepared using four vegetable oils with different degrees of saturation (cottonseed oil, almond oil, walnut oil, and pomegranate seed oil) as the oil phase and beeswax and phosphatidylcholine as the gelator, and their physicochemical properties were determined. The aim was to study the effects of different saturation levels of vegetable oils on the physicochemical properties of oleogels. The physicochemical analysis showed that both the acid value (0.19–0.77 mg/g) and peroxide value (0.03–0.06 g/100 g) of the four oleogels met the national standards. Their saturation levels decreased in the order: cottonseed oil > almond oil > walnut oil > pomegranate seed oil. The relative content of pomegranate acid, a polyunsaturated fatty acid with three double bonds, in pomegranate seed oil was as high as 82.59%. The oil retention rates of all four oleogels were greater than 99%, and there was no correlation between the oil retention rate and the saturation degree. Intermolecular van der Waals forces were present in the four oleogels, all of which showed β’ crystal form, and the crystallinity was correlated with the content of polyunsaturated fatty acids with three double bonds in oils. The crystal structure of the oleogels was affected by the type of unsaturated fatty acids, mainly featuring elastic deformation, and these oleogels had solid-like characteristics. Pomegranate seed oil oleogel had the highest elastic modulus, viscous modulus and apparent viscosity, and the thixotropic recovery rate was as low as 49.15%. The content of polyunsaturated fatty acids with three double bonds mainly affected the rheological properties of oleogels. The melting temperature (48.9 ℃) and crystallization temperature (38.6 ℃) of pomegranate seed oil oleogel were higher than those of the other three oleogels. The crystallization and melting temperatures of oleogels was positively correlated with the unsaturation degree of oils. This study provides theoretical references for the development and utilization of vegetable oils and offers a theoretical basis for the preparation of oleogels and their application in the field of food processing.

In this study, single factor experiments and orthogonal array design were used to optimize blends of acetylated starch, κ-carrageenan, and low-acyl gellan gum based on the viscosity of shrimp paste and the breaking force of heat-induced shrimp surimi gel. Subsequently, the effect of the optimized formulation on the rheological and thermodynamic properties of shrimp paste, as well as the gel strength, texture, moisture distribution, and microstructure of its heat-induced gel were investigated in comparison with samples with no added gum blends (control) and commercial shrimp surimi gel. The results showed that the optimal formulation consisted of 8.00% (m/m) acetylated starch, 3.00% (m/m) κ-carrageenan, and 0.12% (m/m) low-acyl gellan gum. Rheological analysis indicated that the storage modulus (G’) and loss modulus of the experimental group were higher than those of the control group, while the G’ value at 95 ℃ was lower than that of the commercial group. The experimental group exhibited higher gel breaking force, hardness, and chewiness but lower breaking distance and elasticity than both the control and commercial groups (P < 0.05). Color analysis revealed that the brightness value of the experimental group (62.51) was between those of the control group (57.94) and the commercial group (67.92), while the redness and yellowness values were the highest. No significant difference in water-holding capacity was found between the experimental and commercial groups, nor was there any difference in water distribution as indicated by low-field nuclear magnetic resonance results (P > 0.05), although both groups were superior to the control group. Electrophoresis analysis showed that the addition of the gum blend did not induce polymerization or degradation of proteins in shrimp paste products. Scanning electron microscopic images revealed that the gum blend enhanced the compactness of the network structure of shrimp paste products. Therefore, the optimized blend of acetylated starch, κ-carrageenan, and low-acyl gellan gum can improve the quality of shrimp paste and its products, providing technical support for developing high-quality shrimp paste products that meet market demands.

Our study aimed to develop a dual-modification technology based on the combined use of different polysaccharides (sanxan gum, β-cyclodextrin, pea starch (PS), sweet potato starch, and cassava starch) and enzymes (protein-glutaminase (PG), laccase, and transglutaminase) to enhance the quality and consumer acceptance of plant-based meatballs. The results showed that single treatments with PS or PG significantly improved the sensory quality, color, textural properties, water-holding capacity and flavor quality of plant-based meatballs. Combined treatment with PS and PG further improved the quality of plant-based meatballs, while reducing the cooking and thawing loss rates as well as inhibiting lipid peroxidation. Combined treatment with 4% PS and 2.5‰ PG increased the chewiness, and decreased the cooking loss rate. Also, the combined treatment increased the content of flavor compounds such as phenethyl alcohol and n-pentanol as well as inhibited the formation of off-flavor compounds such as hexanal and octanal. Mechanistically, PG catalyzed the cross-linking of protein molecules, leading to a more robust network structure, while the gelatinized granules of PS were embedded into the network structure, thereby stabilizing it. PG and PS synergistically formed a denser and more uniform composite gel system, thereby effectively improving the quality of plant-based meatballs.

To investigate the changes in microbial community structure and flavor compounds during the cold air-drying of Sichuan-style sausage and to explore the correlation between them, this study employed high-throughput sequencing technology to analyze the bacterial community structure at different drying times (0–6 d). Meanwhile, gas chromatography-mass spectrometry was employed to identify the volatile flavor compounds. Finally, Pearson correlation analysis was conducted to reveal the intrinsic relationship between microbial community dynamics and flavor formation. Results indicated that the species richness and composition of the bacterial community in Sichuan-style sausage significantly varied during the drying process. Proteobacteria and Firmicutes were the dominant phyla, with the relative abundance of the beneficial bacterium Staphylococcus initially increasing and subsequently decreasing as the air-drying time increased. The composition of volatile flavor compounds changed significantly during the air-drying process. Based on relative odor activity value (ROAV), 19 key volatile flavor compounds were identified including six olefinic compounds, three alcohols, four esters, and six aldehydes. The correlation analysis indicated a significant positive correlation between Staphylococcus and the contents of certain alcohols and esters, indicating close association of Staphylococcus with the formation of flavor compounds in cold air-dried sausage.

Phenolic acid decarboxylase (PAD, EC 4.1.1.102) specifically catalyzes irreversible decarboxylation of phenolic acids, producing 4-vinyl derivatives, which have great application value in the fields of food flavor enhancement and biocatalysis. The substantial variation in enzymatic properties of PADs produced by different strains restricts their precise application. Accordingly, exploration and systematic enzymatic characterization of novel PADs from specific strains are of great significance for expanding the PAD resource library and advancing their practical application. In this study, a PAD gene from Lactiplantibacillus plantarum RS20D was heterologously expressed, yielding the recombinant enzyme LpPAD. LpPAD exhibited the highest specific activity and catalytic efficiency toward caffeic acid. Molecular dynamics simulations revealed that the binding of LpPAD to caffeic acid led to a more stable conformation of the enzyme as well as optimized active-site flexibility and structural complementarity. Isothermal titration calorimetry (ITC) further demonstrated that there was a strong synergistic effect in the binding process of caffeic acid, with the lowest dissociation constant and highest entropic contribution, indicating superior binding affinity and reaction driving force. These findings provide structural insights into the substrate specificity of LpPAD toward caffeic acid, establishing a theoretical framework for the directed modification of PAD and the industrial-scale bioproduction of 4-vinylcatechol.

Aflatoxin B1 (AFB1), a mycotoxin widespread in foods and feed, exerts carcinogenic, teratogenic, and mutagenic effects on humans and livestock, and has been classified as a Group 1 carcinogen by the World Health Organization. The exploration of efficient and thermostable AFB1-degrading enzymes is crucial for advancing the practical application of bioenzymatic approaches in the food and feed industries, as well as for establishing high-efficiency green strategies for AFB1 degradation. In this study, an AFB1-degrading strain HS-1 was isolated and identified as Bacillus paramycoides, and the active component responsible for AFB1 degradation was localized in the supernatant. Following heat treatment, the supernatant was evaluated for its AFB1 degrading capacity, showing that it achieved nearly complete degradation of 2 μg/mL AFB1 after 48 h reaction at 70 ℃ and pH 11. This implies the presence of an alkaline enzyme with excellent thermostability whose activity can be enhanced after high-temperature treatment. A thermostable alkaline CotA laccase with AFB1-degrading capacity was further identified from the B. paramycoides HS-1 genome. Under optimal conditions (80 ℃, pH 8, and 10 mmol/L methyl syringate as a mediator), this enzyme achieved 93.94% degradation of 2 μg/mL AFB1 after 12 h reaction. This research expands the resource pool of AFB1-degrading enzymes and provides a scientific foundation for the development of efficient and heat-resistant AFB1-degrading enzyme preparations.

Heyndrickxia coagulans finds wide applications in the food, pharmaceutical, and aquaculture industries due to its high stress resistance. In this study, we investigated the acid tolerance mechanism of H. coagulans by analyzing the effect of acid stress on its intracellular pH (pHin), intracellular ATP content, H+-ATPase activity, cell membrane fatty acid composition, and gene expression. The results showed that under acid stress (pH 3.0), both high acid-tolerant (C6) and low acid-tolerant strains (B8) maintained stable pHin and exhibited increased intracellular ATP content and decreased H+-ATPase activity. The unsaturation degree and average carbon chain length of fatty acids in their cell membranes increased, with C6 exhibiting more prominent performance in these aspects. Transcriptome sequencing analysis identified a total of 1 430 differentially expressed genes (DEGs; 639 upregulated and 791 downregulated) in strain C6 under acid stress, which were involved in six functional categories: amino acid metabolism, fatty acid synthesis and metabolism, energy metabolism, carbohydrate metabolism, macromolecular protection and repair, and transcription and translation regulation. Under acid stress, C6 enhanced cell membrane fluidity by reducing the content of saturated fatty acids, thereby preventing the influx of hydrogen ions. Meanwhile, it strengthened the synthesis of branched-chain amino acids to reduce the conversion of pyruvate to lactic acid via glycolysis, thus avoiding intracellular acidification and maintaining pHin stability. Additionally, C6 was able to increase intracellular energy production by enhancing the oxidative phase of the pentose phosphate pathway and the tricarboxylic acid cycle, leading to elevated intracellular ATP content. It also promoted hydrogen ion consumption and energy synthesis by upregulating the expression of genes related to the respiratory chain in the oxidative phosphorylation pathway, so as to maintain pHin stability while synthesizing more ATP. Furthermore, we found that the expression of genes encoding molecular chaperones, stress proteins, and DNA repair-related proteins were upregulated, thereby protecting against and repairing damage to biological macromolecules and proteins caused by acid stress. The downregulated expression of ribosomal subunit genes inhibited ribosome synthesis, reduced intracellular protein synthesis, and decreased intracellular ATP consumption, which was consistent with the accumulation of intracellular ATP under acid stress.

Our aim was to elucidate the effect and mechanism of puerarin on alleviating the osteogenic phenotypic transformation of vascular smooth muscle cells (VSMCs) in mice with type 2 diabetes mellitus (T2DM). A mouse model of T2DM was established using a high-fat diet combined with streptozotocin, and immunofluorescence staining was used to investigate the expression of osteogenic transformation proteins in the thoracic aorta of T2DM mice. Arterial calcification was detected by alizarin red S staining. VSMCs were harvested from the thoracic aorta and were induced to undergo osteogenic phenotype transformation and calcification by high glucose and high glucose calcifying medium. Western blot was used to detect the expression of osteogenic transformation marker proteins, azo coupling was used to detect alkaline phosphatase activity, and alizarin red S staining was used to detect the amount of calcium deposition. On this basis, network pharmacology and the Gene Expression Omnibus (GEO) database were used to explore the key targets of puerarin in regulating the osteogenic phenotype transformation of VSMCs induced by diabetes and high glucose. The results showed that puerarin ameliorated morphological alterations in the thoracic aorta of T2DM mice. Notably, it suppressed the expression of Runt-related transcription factor 2 (RUNX2) and bone morphogenetic protein 2 (BMP2) in the aortic tissue, thereby attenuating vascular calcium deposition in this animal model. At the cellular level, puerarin at concentrations of 1 and 10 μmol/L significantly reduced the expression of RUNX2 and BMP2 in VSMCs, while promoting the expression of smooth muscle α22. Additionally, it inhibited cellular alkaline phosphatase activity and prevented calcium deposition induced by high glucose and calcification. Network pharmacology analysis showed that puerarin inhibits T2DM-induced osteogenic phenotype transformation of VSMCs via synergistic regulation of multiple targets. Further, using the GEO database, we selected nine key targets of puerarin in regulating the osteogenic transformation of VSMCs induced by high glucose. The key targets were screened using molecular docking, and it was found that the binding energy between puerarin and the solute carrier family 7 member 11 (SLC7A11) was the lowest (–40.735 kJ/mol). Cellular thermal shift assay showed the binding of puerarin to the target protein SLC7A11. Further analysis using molecular dynamics simulation elucidated the binding mode, key interacting amino acids, and binding stability between puerarin and SLC7A11. Cell-based experiments confirmed that puerarin promoted the protein expression of SLC7A11 and regulated SLC7A11-mediated glutathione content and reactive oxygen species (ROS) levels. Additionally, palmitoylation was involved in the regulation of SLC7A11 expression by puerarin. In conclusion, puerarin can inhibit T2DM-induced osteogenic phenotypic transformation and calcification of VSMCs, which is attributed to synergistic regulation of multiple targets. Modulation of SLC7A11 expression is one of the underlying mechanisms.

Objective: To investigate the protective effects of Ganoderma atrum polysaccharides (GAP) against cadmium (Cd)-induced intestinal epithelial barrier injury in Caco-2 cells. Methods: A Caco-2 cell injury model was established by exposure to 3 μg/mL Cd for 12 h, followed by intervention with GAP. After the treatment, epithelial barrier permeability, oxidative stress, inflammation, mitochondrial function, and other related indices were measured. The mRNA expression of genes associated with intestinal barrier function, inflammation and mitochondrial function was determined by real-time quantitative polymerase chain reaction (real-time PCR). Results: Under exposure to 3 μg/mL Cd, the treatment with 320 μg/mL GAP increased Caco-2 cell viability, slowed the decline in transepithelial electrical resistance, elevated alkaline phosphatase activity and partially reversed the Cd-induced down-regulation of tight junction-related genes. GAP also enhanced superoxide dismutase and catalase activities, and reduced malondialdehyde, reactive oxygen species, tumor necrosis factor α and interleukin 6 levels. At the same time, GAP downregulated MyD88 and NF-κB p65 mRNA expression, thereby alleviating Cd-induced oxidative stress and inflammatory responses. GAP alleviated mitochondrial dysfunction, as shown by mitigation of mitochondrial membrane potential loss, ATP depletion, Ca2+ overload and mitochondrial fragmentation, together with upregulation of SIRT1, AMPKα1 and PGC-1α mRNA expression. These findings suggest that GAP may protect mitochondria via regulating the sirtuin 1/adenosine 5’-monophosphate-activated protein kinase α1/peroxisomeproliferator-activated receptor γ coactivator 1α signaling pathway. Conclusion: GAP alleviates Cd-induced intestinal epithelial barrier injury in Caco-2 cells, potentially by reducing oxidative stress and inflammation, improving mitochondrial function, and partially reversing the downregulation of tight junction-related gene expression.

This study explored the protective effects and potential mechanisms of bioactive peptides derived from giant salamanders against H2O2-induced aging. To this end, zebrafish larvae survival rates, heart rates, radical scavenging capacity, reactive oxygen species (ROS) levels, senescence-associated β-galactosidase (SA-β-gal) activity, and senescence-related protein expression were measured. Meanwhile, the activities of superoxide dismutase, catalase, and glutathione were determined along with malondialdehyde content. The results indicated that compared with the control group, the survival rate of larvae in the aging model group decreased to 58.67%, while treatment with 125 μg/mL of the peptides increased it to 94%. In the treatment group, ROS levels approached normal values, antioxidant enzyme activity was enhanced, apoptosis levels were reduced, and the activity of aging-related enzymes was inhibited. Western blot analysis further revealed that intervention with giant salamander-derived bioactive peptides downregulated the expression of the key aging biomarkers P53 and P21, as well as related proteins such as phosphoinositide 3-kinase (PI3K), protein kinase B (AKT), p-PI3K, and p-AKT. These findings suggest that the peptides exert potent protective effects against H2O2-induced aging in zebrafish, potentially through mechanisms involving inhibition of H2O2-induced apoptosis, enhancement of antioxidant capacity, and regulation of apoptosis-related protein expression. This study provides a theoretical basis for the development of high-value-added products from giant salamander-derived bioactive peptides.

Objective: This study aimed to investigate the effect and underlying mechanism of epigallocatechin gallate (EGCG) on improving memory function in mice with chronic alcoholic encephalopathy. Methods: First, bioinformatics approaches were employed to screen for potential genes through which EGCG improved chronic alcoholic encephalopathy and to predict its targeted signaling pathways. Then, male Kunming mice were used to establish a chronic alcoholic encephalopathy model via gavage with gradient concentrations of alcohol, and the mice in the intervention groups received gavage of EGCG at different doses. The general status of mice in each group was observed. The step-down and Morris water maze (MWM) tests were conducted to evaluate memory function in mice. After killing the animals, brain tissues were collected for pathological observation and to detect the activity of superoxide dismutase (SOD), as well as the contents of malondialdehyde (MDA) and glutathione (GSH). Western blot was used to determine the expression of proteins related to the predicted signaling pathways in brain tissues. Results: Bioinformatics analysis identified 263 genes that overlap between chronic alcoholic encephalopathy and oxidative damage (potential genes through which EGCG improves chronic alcoholic encephalopathy via its antioxidant effects). Among these, the key ones were the genes encoding albumin (ALB), protein kinase B (AKT) serine/threonine kinase 1 (AKT1), and tumor protein p53 (TP53), and the phosphatidylinositol 3-kinase (PI3K)/AKT signaling pathway was a critical pathway involved. The animal experiments showed that EGCG intervention improved the general status of mice with chronic alcoholic encephalopathy. It prolonged the latency and reduced the number of errors in the step-down test, shortened escape latency in the MWM directional navigation test, and increased the number of crossings over the platform location, as well as the proportion of swimming time and distance traveled in the target quadrant in the MWM spatial probe test. Meanwhile, EGCG improved the pathological features of the hippocampus, increased the activity of SOD and the content of GSH, and decreased the content of MDA in brain tissues. Additionally, EGCG increased the phosphorylation levels of PI3K (p-PI3K) and AKT (p-AKT) in brain tissues, thereby activating the PI3K/AKT signaling pathway. Conclusion: EGCG can improve memory function in mice with chronic alcoholic encephalopathy, and its underlying mechanism may be related to the activation of the PI3K/AKT signaling pathway and the reduction of oxidative damage in brain tissues.

Long-chain fatty acids (LCFAs) and long-chain fatty acid ethyl esters (LCFAEEs) are key substances that influence the flavor quality and stability of Baijiu. However, the complex matrix of fermented grains introduces significant interferences, making the accurate quantification of target compounds challenging. In this study, a gas chromatography-tandem mass spectrometry method was established for the targeted detection of LCFAs and LCFAEEs in fermented grains. Samples were extracted using n-heptane ultrasonically for 60 min, followed by derivatization treatment for 30 min. The mass spectrometer was operated in multiple reaction monitoring (MRM) mode. Quantification of the analytes was performed using both internal and external standards. The results showed that the calibration curves for the 18 target compounds exhibited good linearity within the tested concentration ranges (R2 > 0.99), with detection limits ranging from 0.33 to 533.60 μg/L and quantification limits from 1.11 to 1 778.66 μg/L. The average recoveries for spiked sample ranged from 81.22% to 113.67%, with relative standard deviations between 3.22% and 12.55%, indicating high sensitivity, accuracy, and precision of the method. Analysis of fermented grains from various fermentation rounds using this method revealed that ethyl oleate, ethyl linoleate, and ethyl palmitate accumulated continuously during the fermentation process, with accelerated accumulation after the 4th round. By the 7th round, the contents of these three ethyl esters reached up to 245.39, 729.79, and 161.65 mg/100 g, respectively. The proposed method features simple pretreatment procedures and high accuracy, providing a reliable tool for the efficient detection of trace ethyl esters in complex fermentation systems.

Liquid-liquid microextraction-gas chromatography-mass spectrometry, direct injection-gas chromatography-flame ionization detection, and multivariate statistical methods were employed to systematically compare the difference in flavor between intelligently and traditionally brewed Jiangxiangxing baijiu base liquors. A total of 42 base liquor samples from the upper, middle, and lower layers of fermented grains were collected from fermentation rounds 1–7 in two types of workshops within the same enterprise. The results indicated that base liquors from the intelligent workshops were generally rich in aldehydes, ketones, acids, pyrazines, furans, and long-chain fatty acid ethyl esters, while those from the traditional manual workshops prominently contained medium- and short-chain esters and alcohols. Based on odor activity value > 1 and variable importance in the projection (VIP) > 1, 17 key differential compounds (such as 2,5-dimethylpyrazine, 2-methylbutanal, and DL-leucine ethyl ester) were identified, with significantly higher concentrations in the samples from the intelligent workshops. Evolutionary trends across fermentation rounds and fermented grain layers were consistent between the two types of base liquors, but some substances in the base liquors from the intelligent workshops peaked in earlier fermentation rounds and exhibited lower coefficient of variation among fermented grain layers, indicating a more uniform distribution. This study provides a theoretical basis for quality evaluation and process optimization in the intelligent production of jiangxiangxing baijiu, offering guidance for the intelligent transformation and upgrading of the industry.

Odd and branched-chain fatty acids (OBCFAs) possess functions such as maintaining intestinal health and exhibiting anti-cancer and anti-inflammatory effects. In recent years, they have become a research hotspot. However, the quantitative analysis methods for OBCFAs in bovine milk and dairy products still require further optimization. In this study, a gas chromatography-flame ionization detector (GC-FID) method was established for the analysis of 39 fatty acids including seven major OBCFAs (iso-C15:0, anteiso-C15:0, C15:0, iso-C16:0, iso-C17:0, anteiso-C17:0, and C17:0) commonly found in milk fat. Samples were directly methylated and detected by GC-FID and quantified by an internal standard method. Liquid milk and milk-based formula were selected as representative matrices to comprehensively validate the method’s specificity, precision, accuracy, and quantitation limits. The precision and accuracy were further confirmed using the standard reference material NIST SRM 1869. This method was also applied to compare the fatty acid compositions of 12 milk samples (organic and non-organic) from six brands across three sources: China, Europe, and Australia/New Zealand. The results showed good resolution of all 39 fatty acids. The seven OBCFAs exhibited no significant impurity interference at their peak positions, meeting the specificity requirements. The recoveries of the seven OBCFAs in milk and milk powder were 98%–102% and 99%–104% at spiked levels of 50% and 100%, respectively, with relative standard deviation (RSD) ranging from 1% to 4%. The limits of quantitation (LOQ) ranged from 0.340 to 0.837 mg/100 g for milk and from 3.063 to 7.530 mg/100 g for milk powder, indicating high precision, accuracy, and sensitivity. The measured values for 21 fatty acids with certified values in NIST SRM 1869 were within the certified ranges, with RSD of 1%–5%, demonstrating that this method also has excellent precision and accuracy for other fatty acids. With respect to fatty acid composition, milk from Australia/New Zealand contained higher relative contents of OBCFAs and ω-3 polyunsaturated fatty acids (PUFAs), as well as a lower ω-6/ω-3 PUFA ratio, compared with milk from China and Europe. Furthermore, in Australia/New Zealand, the total OBCFA relative content in organic milk was higher than that in non-organic milk from the same brand. Additionally, for the same brands in all three regions, organic milk contained higher levels of α-linolenic acid, eicosapentaenoic acid, docosapentaenoic acid, and ω-3 PUFA, and a lower ω-6/ω-3 PUFA ratio, compared to non-organic milk. This method is characterized by simple pretreatment, good specificity, high sensitivity, and excellent accuracy and precision, and can be widely applied to nutritional function research and quality evaluation of milk and dairy products.

To systematically evaluate the processing adaptability of Armillaria mellea, this study compared the effects of four drying methods: natural drying (ND), hot air drying (HD), microwave drying (MD), and vacuum freeze drying (VFD) on its physicochemical properties, nutritional components, and volatile flavor compounds. Results indicated significant differences in the effects of drying methods on the quality of A. mellea. Regarding physical characteristics, HD A. mellea exhibited color difference (ΔE) and browning levels closest to fresh A. mellea, while VFD A. mellea exhibited the lowest hardness ((718.32 ± 13.06) g) and rehydration property (rehydration ratio of (6.72 ± 0.07) g/g), attributed to its loose, porous microstructure with uniform pore distribution. Nutritionally, VFD A. mellea exhibited the highest total sugar and soluble protein contents of (143.29 ± 2.91) and (88.35 ± 2.24) mg/g, respectively. MD A. mellea exhibited a significantly higher content of 17 free amino acids (P < 0.05) than the other groups, while VFD A. mellea demonstrated a more balanced amino acid profile with an essential amino acid/total amino acid ratio (0.37) most closely aligned with the World Health Organization/Food and Agriculture Organization of the United Nations recommended value (0.40), indicating higher protein nutritional value. A total of 46 volatile flavor compounds were identified among the analyzed samples using gas chromatography-ion mobility spectrometry (GC-IMS). Among these, VFD A. mellea exhibited the highest relative content of aldehydes and ketones responsible for the characteristic flavor of A. mellea (68.51%), represented by butanal, 2,3-pentanedione, and 3-octanone. VFD provided better retention of flavor-active aldehydes and ketones, imparting a prominent creamy aroma. HD and MD A. mellea exhibited relatively high relative contents of acids (10.76% and 10.01%, respectively). Orthogonal partial least squares discriminant analysis (OPLS-DA) revealed differences in aroma profiles among A. mellea dried by different methods, identifying 15 characteristic flavor markers including 2-hexanol, hydroxyacetone, and butyl butyrate. These findings provide a scientific basis for the efficient processing and quality improvement of A. mellea.

Bacillus cereus is a common foodborne pathogen whose spores possess strong stress resistance and can survive in powdered foods. Conventional thermal processing requires high energy input and often causes quality deterioration, highlighting the need for efficient and mild non-thermal sterilization technologies. This study developed a system integrating dielectric barrier discharge plasma with gas delivery. Under optimal conditions (gas flow rate of 10 L/min, power of 180 W, and treatment time of 8 min), the system inactivated B. cereus spores by 4.22 (lg (CFU/mL)). The Weibull and Log-Logistic models accurately described the inactivation kinetics. Increased treatment intensity led to a significant increase in the release of nucleic acids, proteins, and dipicolinic acid (DPA) (P < 0.05), indicating that plasma induces leakage of spore contents. Scanning electron microscope (SEM) and transmission electron microscope (TEM) observations further confirmed spore etching, rupture, and collapse. Pilot-scale tests showed that the system inactivated the spore by ≥ 4 (lg (CFU/mL)), without significantly affecting moisture content, color, molecular structure, or crystal morphology. The results demonstrated that low-temperature plasma technology could simultaneously achieve efficient sterilization and quality preservation of powder systems, showing promising potential for industrial application.

To investigate the effects of melatonin (MT) in combination with 1-methylcyclopropene (1-MCP) on postharvest proline metabolism and chilling injury in Hami melons, this study included four treatments: control (distilled water immersion + distilled water fumigation), MT (100 μmol/L MT immersion + distilled water fumigation), 1-MCP (distilled water immersion + 1 μl/L 1-MCP fumigation), and their combination (100 μmol/L MT immersion + 1 μl/L 1-MCP immersion). These treatments were assessed for their impact on physiological indices and the activities and gene expression of enzymes involved in proline synthesis and metabolism during cold storage. Results showed that the combined treatment maintained soluble solids and soluble protein content in the pericarp, suppressed the increase in electrolyte leakage and malondialdehyde (MDA) content, reduced respiratory intensity, and retarded the decrease in fruit firmness. Furthermore, this treatment significantly upregulated the expression of CmP5CS and CmOAT and downregulated CmProDH expression, consequently enhancing the enzymatic activities of Δ1-pyrroline-5-carboxylate synthase (P5CS) and ornithine-δ-aminotransferase (OAT) and inhibiting proline dehydrogenase (ProDH) activity. These biochemical changes promoted proline accumulation and reduced the chilling injury index. In conclusion, the combined application of MT and 1-MCP modulates proline metabolism and augments chilling tolerance in Hami melon fruits.

To address increasingly severe plastic pollution, this study aimed to develop eco-friendly bio-based packaging materials. Carboxymethyl chitosan (CMCS) and soy protein isolate (SPI) were selected as film-forming substrates, and bioactive berberine (Ber) was incorporated to fabricate biodegradable and functionally active SPI-CMCSn-Berm composite films (n = 1, 2, 3; m = 0.5, 1.0, 1.5). The effects of different mass ratios of SPI to CMCS (1:1, 1:2, and 1:3) and various Ber contents on the properties of the composite materials were systematically investigated. The films were prepared via solution blending, and their chemical structure, crystalline morphology, thermal stability, appearance, and barrier properties were comprehensively characterized and analyzed. The results showed that the tensile strength and elongation at break of the SPI-CMCS1 group reached 1.8 MPa and 60%, respectively. After Ber incorporation, the mechanical properties of the film slightly decreased, while its overall stability was enhanced. X-ray diffraction and Fourier-transform infrared spectroscopy confirmed the formation of effective molecular cross-linking between Ber and the SPI/CMCS matrix. The SPI-CMCS1-Ber1.0 group exhibited the optimal light barrier performance with a transparency value of 3.17. Appropriate Ber addition reduced the water solubility and swelling degree of the film and improved its 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. During storage at 4 ℃ for 10 d, the total volatile basic nitrogen content in tilapia fillets treated with the composite film remained below the safe limit of 20 mg/100 g. The total color difference of the SPI-CMCS1-Ber1.5 group was only 12.81 with a low browning index. Low-field nuclear magnetic resonance results revealed that the SPI-CMCS1-Ber1.0 group maintained a stable proportion of immobile water, with free water at only 5.5%, which effectively reduced the centrifugal and cooking loss rates of fish muscle. At the end of storage, the relative content of α-helix in myofibrillar proteins in the coated groups reached up to 74.40%, while the relative content of random coils decreased to 7.60%, indicating effective inhibition of the order-disorder transformation of protein secondary structure. Meanwhile, the fluorescence intensity of protein tertiary structure was maintained, delaying conformational deterioration. In conclusion, Ber-modified SPI-CMCS composite film can retard protein denaturation, water loss, and quality deterioration of tilapia fillets during refrigeration, rendering it an excellent biodegradable active packaging material for aquatic products. This active composite film has great potential to replace conventional plastic packaging in aquatic product preservation, providing a theoretical basis for the research and development of green packaging materials.

Imidacloprid (IMI), as a new type of neonicotinoid pesticide, poses potential health risks to humans when ingested long-term or in excessive amounts. Therefore, developing a rapid and highly sensitive detection technology for IMI residues is of great significance for ensuring food safety. In this study, we developed a indirect competitive enzyme-linked immunosorbent assay (ic-ELISA) based on the peroxidase-like activity of platinum nanoparticles (PtNPs) for the quantitative detection of IMI residues in fruits and vegetables. The experimental results showed that the method exhibited good linearity in the concentration range of 0.1–100 μg/L (R2 = 0.995), with a detection limit of 0.115 μg/L. The recoveries for spiked yam, banana, and spinach ranged from 91.60% to 106.60%, demonstrating good accuracy and applicability. This method is simple to operate, and demonstrates high sensitivity and good specificity. Its overall performance meets the detection requirements of the current Chinese standards for the maximum residue limit of IMI in agricultural products.

Slight mechanical damage is an important factor affecting the quality of ginger. In certain situations, such damage may be hidden beneath the outer layer of the skin, which is often difficult to identify directly by routine examination. A non-destructive detection method for ginger damage based on near-infrared (NIR) spectroscopy was proposed in this study. For this purpose, four cultivars of ginger with artificial mechanical damage were selected. First, different spectral preprocessing methods including standard normal variate (SNV), multiple scattering correction, baseline correction, and Savitzky-Golay smoothing (SGS) were compared, and then classification models were established by three machine learning algorithms: support vector machine (SVM), K-nearest neighbor, and random forest. The results showed that the combination of SGS and SNV greatly improved the recognition accuracy of multiple models, demonstrating strong performance advantages. The SGS + SNV-SVM model was the most effective in detecting ginger damage, with an average recognition accuracy of over 92% for all four ginger cultivars (100% for two cultivars). This model provides a technical reference for the accurate identification of damaged ginger.

A porous organic polymer (POP)-1 was synthesized by the oxidative polymerization of m-phenylenediamine with FeCl3 as the oxidant and systematically characterized for its structure and physicochemical properties. The material was subsequently employed as a solid-phase extraction (SPE) sorbent for the enrichment of fluoroquinolone (FQ) antibiotics from foods. Furthermore, an analytical method based on SPE coupled with high performance liquid chromatography (HPLC) was established for the determination of FQ in milk. The results showed that POP-1 was formed by the interconnection of irregular spherical solids, and gaps of varying sizes on its surface formed a porous structure, with a specific surface area and total pore volume of 3.99 m2/g and 0.008 3 cm3/g, respectively. During sample pretreatment, POP-1 exhibited outstanding affinity for FQ antibiotics. Recoveries for spiked dairy products ranged from 85.20% to 119.15% with relative standard deviations of 0.1%–7.9%. Limits of detection were 0.005 0–0.044 3 μg/L. In conclusion, POP-1 offers distinct advantages including simple preparation, low cost, strong structural designability, and excellent performance tunability, showing promising application prospects. The developed SPE-HPLC method is rapid, straightforward, and suitable for the practical detection of FQ antibiotics in dairy products.

Childhood obesity has emerged as one of the major global public health challenges of the 21st century, with its prevalence steadily increasing and imposing a substantial burden on healthcare systems worldwide. A growing number of studies have shown that the intestinal microbiota plays an important regulatory role in the occurrence and development of childhood obesity. Obese children usually have a significant intestinal flora imbalance, manifested by a decline in microbial diversity, a reduction in beneficial bacteria such as Akkermansia and Bifidobacterium, and an increase in opportunistic pathogenic bacteria. Intestinal microbiota dysbiosis promotes the development of obesity through multiple mechanisms such as affecting energy metabolism and fat storage, inducing chronic low-grade inflammation, and interfering with gut-brain axis signal transduction. Therefore, nutritional and microecological intervention strategies targeting the intestinal microbiota, including dietary regulation, probiotic and prebiotic supplementation, and fecal microbiota transplantation, have gradually become a research hotspot. These studies provide a new theoretical basis and practical direction for the nutritional prevention and control of childhood obesity and development of functional foods. This review systematically summarizes the structural characteristics, metabolism and mechanism of action of the gut microbiota in obese children, as well as obesity intervention strategies targeting the gut microbiota, aiming to provide a scientific basis for exploring nutritional regulation and precise interventions for childhood obesity from the perspective of food science.

Camellia oleifera Abel. is an important component of characteristic economic forest resources. The lack of diversity in its traditional utilization mode has seriously restricted the improvement of industrial benefits. In recent years, the discovery of c. oleifera polysaccharides (COPs) and research on their functional characteristics have provided a new approach for the high-value utilization of C. oleifera resources. However, due to the complexity of polysaccharide structure and the bottleneck of separation technology, research on the purification process, fine structure, biological activity, and mechanism of action of COPs is still at an exploration stage. Therefore, this paper systematically reviews recent progress in the extraction and purification technologies, structural characterization, biological activity, mechanism of action, and future application and development prospects of COPs, focusing on the shortcomings of existing research and future development directions. It is hoped that this review will provide new ideas for basic research on COPs and lays an important foundation for advancing the strategic transformation of the C. oleifera industry from traditional edible oil production to the development of high-value bioactive substances.

Microbial fermentation is a key unit operation in food production. With growing insights into the biological effects of magnetic fields, magnetic field-assisted fermentation technology has been increasingly applied in food production and processing to enhance key process metrics, including the fermentation cycle, product yield, and physicochemical properties of food materials. Currently, magnetic fields, as a non-thermal processing technique, have been extensively investigated in various areas such as food fermentation, storage, and extraction. Magnetic fields affect quality attributes of fermented foods primarily by regulating the permeability of microbial cell membranes, ion channel functions, and the activity of their endogenous and exogenous enzymes. This paper reviews the current state of magnetic field application in food fermentation from various perspectives including affecting product yield, enhancing product quality, improving food functional properties, and modulating the fermentation cycle. It also discusses the challenges and future trends in magnetic field-assisted food fermentation, providing a reference for further research on the application of magnetic field technology in food fermentation.

Edible mushroom polysaccharides, major bioactive components derived from the fruiting bodies, mycelia, or fermentation broth of edible fungi, exhibit diverse biological activities, including immunomodulatory, antioxidant, and gut microbiota-modulating effects, highlighting their potential applications in functional foods, pharmaceuticals, and nutraceuticals. Molecular mass is a critical structural parameter affecting the functional properties of edible mushroom polysaccharides, and its role in regulating polysaccharide bioactivity has attracted increasing research interest in the context of precision nutrition and high-value utilization of polysaccharides. However, current studies addressing the effect of molecular mass on the physicochemical and biological properties of edible mushroom polysaccharides remain scattered and lack systematic synthesis. In this review, the methods for the fractionation and degradation of edible mushroom polysaccharides are systematically summarized. Furthermore, the effect of the molecular mass of edible mushroom polysaccharides on their physicochemical properties is briefly discussed, with particular emphasis placed on elucidating the impact of molecular mass differences on their biological functions. This review aims to provide a theoretical basis for the rational development and application of edible mushroom polysaccharides.

Adenosine triphosphate (ATP), a core molecule in energy metabolism, is widely present in foods and variations in its concentration are closely related to food quality. However, due to the complex matrix environment of foods, the low abundance of ATP, and its susceptibility to degradation, achieving sensitive and rapid detection of ATP is challenging. In recent years, compared with traditional ATP detection methods, which are often labor-intensive, time-consuming, and dependent on large instruments, optical sensing technologies have offered an important approach to overcome these limitations owing to their high sensitivity, operational simplicity, and rapid response. However, most existing reviews focus on the application of optical sensing strategies for ATP detection in elucidating the association between intracellular ATP levels and severe diseases, while systematic summaries of the correlation between ATP content and food quality, as well as the application of optical sensing technologies for ATP detection in complex food matrices, remain scarce. This paper systematically reviews the correlation between ATP content and food quality, summarizes recent advances in the application of optical sensing technologies for ATP detection in food, and discusses the future application prospects and development directions of ATP optical sensing technologies in food safety and quality control.

Due to their high-water activity and perishable nature, the freezing and thawing processes significantly impact the quality of aquatic products. This review systematically analyzes the mechanisms, application effectiveness, advantages, and disadvantages of traditional freezing techniques including air blast freezing, liquid nitrogen freezing, and novel freezing techniques including high-pressure assisted freezing, ultrasound-assisted freezing, and electric/magnetic field-assisted freezing, etc. It focuses on elucidating how these techniques affect key quality attributes of aquatic products such as ice crystal morphology, protein structure, juice loss, color, and texture. By synthesizing recent progress in air thawing, water thawing, and physical field-assisted thawing techniques, this paper highlights the potential of combined thawing techniques as well as emerging methods such as those based on magnetic nanoparticles in enhancing thawing efficiency, uniformity, and quality preservation. This review aims to provide a theoretical basis and reference for quality control and process optimization of frozen aquatic products, thereby advancing the development and application of green, efficient freeze-thaw technologies.

Dietary fiber, recognized as the “seventh essential nutrient”, plays a critical role in human metabolic regulation and health maintenance. Okara, a by-product of soybean processing, is rich in insoluble dietary fiber (IDF) but contains only a small amount of soluble dietary fiber (SDF). SDF has garnered extensive attention due to its significant nutritional value and functional bioactivities (antioxidant effects, regulating gut microecology and blood sugar levels). However, okara products have coarse texture and poor processing performance due to their high IDF content, restricting their application in the food industry. Therefore, enhancing the solubility of okara dietary fiber (by chemical, biological, physical, or combined treatments) can promote the conversion of IDF to SDF effectively, improve its physicochemical properties and biological activity, and is of considerable importance for its promising applications in flour products, baked foods, dairy products, functional beverages and degradable packaging materials. This review systematically summarizes various modification methods to improve the solubility of okara dietary fiber and their efficacy in enhancing SDF yield, and examines the functional activities of modified okara dietary fiber with a focus on its application potential in food products. The aim of this review is to provide valuable references for theoretical research and practical utilization of okara dietary fiber, thereby promoting its wider adoption in the food industry.

At present, food safety has evolved from a traditional public health management issue into a modern risk characterized by high uncertainty, systemic nature, and global reach. It directly endangers the health and lives of the general public, posing a severe challenge to public safety and social stability. The criminal law protection system is the ultimate means of social defense, and its sophistication directly reflects the ability of a country to govern systemic risks and the level of law civilization. This paper, grounded in the risk society theory, systematically traces the evolution of China’s criminal law safeguards for food safety from inception to refinement revealing the underlying paradigm shift in criminal policy from post-incident retribution to risk prevention. Through a comparative legal lens, it examines the diverse approaches of major civil law and common law jurisdiction in risk allocation, liability principles, and sentencing configurations. This article critically examines the institutional achievements of the current system in tightening the criminal network, diversifying protected interests, strengthening deterrent penalties, and enhancing coordination between administrative and criminal enforcement. Moreover, it deeply analyzes the system’s structural challenges, including misaligned legislative values, imbalanced penal structure and function, regulatory blind spots, and inefficient administrative-criminal enforcement mechanisms. Building on this foundation and integrating theories of risk allocation justice and positive general prevention, this paper proposes classifying food safety crimes under crimes against public security, establishing a diversified penal system centered on qualifying penalties and multiple-fine penalties, expanding the scope of criminalization including negligent dangerous offenses and possession-based crimes, and optimizing the coordination mechanism between criminal and administrative enforcement through digital empowerment and public interest orientation. These systematic and forward-looking improvement pathways aim to provide robust intellectual support and feasible solutions for constructing a more scientific, rigorous, and efficient criminal law governance system for food safety within the context of a risk society.