In the face of rigid food supply constraints, intensifying resource and environmental pressures, and rising demands for nutritional health, there is an urgent need for a sustainable, health-oriented modern food system. This review synthesizes key innovation trends in future foods, focusing on three major directions: (i) exploration of novel food resources such as alternative proteins and functional carbohydrates offers diverse new pathways for food supply and nutritional enhancement; (ii) cutting-edge production and processing technologies, including synthetic biology and micro/nanotechnology, are driving food production toward efficient resource utilization and functional controllability; and (iii) the deepening of the precision nutrition concept facilitates the shift of future food design from standardization to personalization. By summarizing emerging resources, technologies, and concepts in the field of future foods, this review aims to provide scientific insights for the sustainable and healthy development of the global food industry.

This study investigated the effects of adding Allium mongolicum Regel flavonoids (AMRF) to the diet on meat quality characteristics of male Saanen kids during post-mortem aging. Eighteen healthy, 3-month-old male dairy goat kids of similar body mass were randomly assigned to a control group (CON) and an AMRF group (2.8 g/(d·kid) of AMRF). The feeding period lasted 139 days, comprising 15 days preliminary period and 124 days experimental period. After completion of the feeding period, longissimus dorsi samples were collected at slaughter, aged at 4 ℃, and measured for physicochemical indicators, textural properties, conventional nutritional components, fatty acid composition, antioxidant capacity, muscle fiber characteristics, ultrastructure, and water mobility after 1, 2 and 3 days. The results showed that during the aging process, the AMRF group exhibited significantly increased redness values and cooked yield compared with the control group (P < 0.05), and the content of polyunsaturated fatty acids in the AMRF group significantly increased with aging time (P < 0.05). Meanwhile, brightness, yellowness, shear force, and cooking loss significantly dropped (P < 0.05). Total antioxidant capacity, superoxide dismutase, and catalase activities significantly increased (P < 0.05), while malondialdehyde content decreased (P < 0.05). Myofibrillar structure remained intact, Z-line degradation was delayed, and the recovery capacity of sarcomere length was enhanced. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging (NMRI) revealed superior water-holding capacity in the AMRF group compared with the CON group, with a higher proportion of free water. In summary, dietary supplementation of AMRF effectively enhanced the eating quality and storage characteristics of aged lamb through multiple mechanisms, including enhancing antioxidant capacity, regulating muscle fiber type conversion, improving protein and lipid stability, and optimizing water distribution.

This study investigated the dynamic evolution of physicochemical properties and lipid composition in dry-cured ham throughout the processing stages. Samples collected at different stages were analyzed for moisture content, water activity, and peroxide value, and fatty acid profiles were determined using gas chromatography (GC). Moisture content declined progressively as the processing advanced, and water activity decreased at various processing stages. Substantial remodeling of lipid composition occurred during the salting, air-drying, and pre-ripening stages, resulting in an overall increase in the proportion of unsaturated fatty acids and a corresponding reduction in saturated fatty acids in the later stages of ripening. The proportion of monounsaturated fatty acids decreased during salting but increased during air-drying, whereas the proportion of polyunsaturated fatty acids further rose during the pre-ripening process. Notably, in the biceps femoris (BF) muscle of pre-ripened ham, the contents of polyunsaturated fatty acids, including arachidonic acid (C20:4n-6), eicosapentaenoic acid (C20:5n-3), and docosatrienoic acid (C20:3n-3), significantly increased. In the semimembranosus (SM) muscle of ripened ham, the relative contents of n-3 fatty acids, including docosatrienoic acid (C20:3n-3) and eicosapentaenoic acid (C20:5n-3), were significantly higher than those in raw meat. These findings identify the salting, air-drying, and pre-ripening stages as critical control points for lipid transformation and quality formation.

In response to the lack of clarity around the variation pattern of physicochemical quality and the challenges in precise regulation of process parameters during the processing of stewed Polygonatum sibiricum Delar. ex Redoute (SPR), this study systematically analyzed the quality evolution during the stewing process and established fitting curves between quality attributes and key processing parameters, aiming to provide a reference for process optimization. Samples were collected from seven major processing stages: rinsing, deep stewing, light drying, wine processing, tiger stewing (intense stewing), continued drying, and baking. The samples were subjected to qualitative and quantitative analyses of color, texture, and compositional indicators, including sugars, proteins, total flavonoids, 5-hydroxymethylfurfural (5-HMF), and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP), and a model to predict the optimal parameters was established based on the correlation between quality changes and processing parameters. The results showed that the color and texture of SPR changed significantly before and after deep stewing: the color turned from yellowish-white to dark brown, and the texture became soft and sticky. Moreover, boiling time was identified as a key process parameter to control during the deep stewing stage. In addition, this study found that the contents of various substances in SPR, such as sugars and proteins, changed significantly. Correlation analysis suggested that the contents of DDMP, 5-HMF, polygonatine A, free sugars, and total flavonoids were the major material basis for the changes in color and texture. The proposed prediction model provides theoretical and technical support for the establishment of a standardized stewing process for P. sibiricum Delar. ex Redoute.

Using a combination of molecular docking and in vitro activity evaluation, three antifreeze peptides (i.e., PQGPVGNTGPKG, LSGPTGEAGRE and GGRGPEGPAGAR) were selected from 386 tilapia skin collagen peptides, and their interactions with ice crystals were explored. The thermal hysteresis activities of these peptides were 1.57, 1.82, and 1.22 ℃, respectively. After freeze-thaw cycles, catalase retained 57.0%, 66.7%, and 52.3% of its initial activity in the presence of the three antifreeze peptides, respectively, significantly higher than that of the blank control (32%). Molecular docking revealed that hydrogen bonding was the primary driving force for the stable binding of these antifreeze peptides to ice crystal planes. These findings offer an efficient strategy for converting tilapia processing by-products into high-value commercial antifreeze agents.

This study systematically investigated the interactions between high-amylose corn starch (HACS) and three polyphenols of varying molecular sizes-2,7-dihydroxynaphthalene (DHN), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). 1H NMR results revealed that the hydroxyl signals of DHN exhibited an up-field shift of approximately 0.1 δ due to its encapsulation within the helical cavity of amylose, whereas those of EGC and EGCG showed a down-field shift of about 0.1 δ, indicative of hydrogen bonding. This may be explained by the fact that DHN molecules enter the amylose cavity, forming inclusion complexes via hydrophobic interactions. Molecular dynamics simulations further demonstrated that the absolute value of binding energy between polyphenols and starch significantly increased from 33.97 kJ/mol for DHN to 129.87 kJ/mol for EGCG. This is because EGCG, a large molecule, interacts with starch chains only via hydrogen bonding. Meanwhile, the variation pattern of the crystal form of the resulting complex was determined by an X-ray diffractometer (XRD), and the in vitro digestion characteristics were further studied. It was found that there was a significant correlation between the content of resistant starch and the size of polyphenol molecules. The DHN-HACS complex displayed a V-type crystalline structure with a higher content of resistant starch (62%). In contrast, due to steric hindrance, EGC and EGCG formed amorphous complexes with HACS through hydrogen bonding, resulting in a lower content of resistant starch. These findings underscore the significant influence of the molecular size of polyphenols on their interactions with starch, which in turn affects starch digestibility.

This study aimed to establish a standardized sensory evaluation method for the taste attributes of salt-baked pigeon during mastication. Through quantitative descriptive analysis (QDA), the key taste descriptors were identified as “salty” “umami” “sweet” “kokumi” “fatty” and “greasy”. An orthogonal experimental design was employed to determine the optimal formulation of the umami reference sample, which consisted of monosodium glutamate (0.6 g/L), disodium 5’-ribonucleotide (0.4 g/L), and salt (0.2 g/L). Intensity rating method indicated that 40 ℃ was the optimal temperature for sensory evaluation. The developed method was subsequently applied to investigate the influence of different heating processes on the sensory quality of salt-baked pigeon. The results revealed that the oven-prepared product exhibited the highest umami intensity (7.34 ± 0.14), while the clay pot-prepared product showed the highest saltiness intensity (7.09 ± 0.26). Time-intensity (TI) analysis demonstrated that the perceived intensity of saltiness and umami peaked at 7.50 ± 0.33 and 7.35 ± 0.08 after 10 and 20 s of oral processing, respectively. The proposed sensory evaluation method can effectively differentiate the taste profiles of salt-baked pigeon under different processing conditions, thereby providing a scientific basis for developing standards for the sensory quality evaluation of traditional salt-baked foods.

This study analyzed the differences in physicochemical and functional properties of starches from five different sources of lentil (Shanxi lentil, Huining-1 lentil, Huining-2 lentil, Huanxian lentil, and Anding lentil). The results showed significant variations among lentil varieties in starch composition (amylose content 12.84%–20.35%), solubility (4.16%–6.67%), swelling power (9.32%–11.25%), and thermal properties (pasting temperature 61.706–64.118 ℃). Among them, Shanxi lentil starch exhibited the highest pasting temperature (To = 64.118 ℃) and the lowest swelling power (9.32%), along with the highest gel hardness (2 843.504 g) and the best elasticity. In contrast, Huining-1 lentil starch showed the highest peak viscosity (6 521.333 cP) and swelling power (11.25%), while Huining-2 lentil starch showed the highest gel resilience (0.644) but the lowest hardness (2 198.089 g). Significant differences were also observed in the content of rapidly digestible starch (RDS). The resistant starch (RS) content of lentils ranged from 12.45% (Shanxi lentil) to 17.57% (Huining-2 lentil), indicating that lentils could serve as an excellent source of RS. Their high RS content suggests potential applications in regulating blood glucose and promoting intestinal health. Principal component analysis (PCA) revealed that starch composition, pasting properties, and texture characteristics were key indicators for distinguishing starches from different lentil varieties. The amylose content of lentil starch influenced the thermal stability and gel strength, while the amylopectin content affected the peak viscosity and swelling properties. These findings provide a theoretical basis for the targeted application of different lentil varieties in gelled products, thickeners, and rapidly processed foods.

In this study, oil-free (F1) and direct-contact oil-containing (F2) astaxanthin microcapsules were prepared by wet milling followed by spray drying, and indirect-contact astaxanthin microcapsules (F3) with excipient-emulsified oil were produced by high-pressure homogenization followed by spray drying. The microcapsules were characterized for their physicochemical properties, morphological characteristics, encapsulation efficiency, and apparent solubility. Their stability was evaluated under thermal and long-term storage conditions, and bioaccessibility was determined using an in vitro simulated digestion model. Results demonstrated that among the three types of microcapsules, F1 exhibited the highest astaxanthin payload (10.12%), middle moisture content (3.23%), favorable flowability, and a high encapsulation efficiency of 98.36%. Under scanning electron microscopy (SEM), F1 exhibited smooth and intact surfaces, and differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD) confirmed the formation of a densely encapsulated structure. The apparent solubility of F1 was 6.41-, 2.30-, and 2.32-fold greater than those of free astaxanthin, F2, and F3, respectively. After rehydration, the particle size of F1 was the smallest (420.83 nm), and F2 was in the middle (441.28 nm), indicating that F1 had the best dispersion stability. After thermal treatment at 100 ℃, F1 and its redispersed solution showed 1.62- and 2.04-fold higher astaxanthin retention than free astaxanthin, respectively. Following 210 days of storage at 4 ℃ or ambient temperature, F1 retained more than 81% of its initial astaxanthin content, 1.04 to 1.08 times that of F2 and F3, respectively. After being stored for 70 days, the redispersed solutions of F1 and F2 showed higher (more than 85% and 80%) astaxanthin retention than that of F3. The bioaccessibility of F1 was 19.95 and 1.17 times those of free astaxanthin and F3, respectively, and the bioaccessibility of F2 was 1.30 times that of F3. In summary, the oil-free astaxanthin microcapsules prepared by wet milling and spray drying offer distinct advantages in terms of physicochemical properties, stability, and bioaccessibility, thereby being promising for applications in functional foods, pharmaceuticals, and related industries.

This study aimed to screen for mimotopes for the peanut allergen Ara h 5 using a phage display random heptapeptide library. Recombinant Ara h 5, obtained via a prokaryotic expression system, was used as an immunogen to generate antibodies in a mouse model. Polyclonal IgE antibodies against Ara h 5 were purified from the antiserum by affinity chromatography. Using these Ara h 5 IgE antibodies as the target, three rounds of biopanning were performed against the phage display heptapeptide library. Positive phage clones were isolated and sequenced. Three mimotope sequences, FHWWYLK, WETIYSR, and GPLWNVN, were identified. These mimotopes provide an important foundation for the development of blocking antibodies or epitope-specific immunotherapy for peanut allergy.

To achieve rapid and accurate quantification of viable Streptococcus thermophilus cells, this study developed an innovative detection method based on flow cytometry (FCM) by the combined use of a novel oligonucleotide probe (NOP) and propidium monoazide (PMA). Upon photoactivation, PMA formed irreversible covalent crosslinks with DNA in dead cells, which resulted in red fluorescence in dead cells, while S. thermophilus cells were specifically hybridized with the probe, exhibiting green fluorescence. Viable cells were then quantified by flow cytometry. This method exhibited high specificity and enabled accurate identification and quantification of viable S. thermophilus cells. The limit of quantification was 8.3 × 104 cells/g, with a linear dynamic range of 104–108 cells/g, demonstrating good correlation with the conventional plate counting method. The relative standard deviation (RSD) for repeatability was determined to be 4.68%, reflecting excellent precision. The total detection time was 2 hours, which was significantly shorter compared with the plate counting method. Recoveries from spiked yoghurt samples ranged from 91.61% to 106.17%, and the method was validated for the detection of S. thermophilus in commercially available yoghurts across multiple brands. In conclusion, the PMA-NOP-FCM method offers a highly efficient and precise tool for monitoring microbial viability in industrial yoghurt production, holding great practical significance for yoghurt quality control.

This study aimed to screen for functional lactic acid bacteria (LAB) with the potential to prevent hyperglycemia, hyperlipidemia, and hypertension (collectively termed the “three highs”). Totally 20 strains with high acid and bile salt tolerance were selected from 76 LAB isolates. These strains were then evaluated for their inhibitory activities against α-glucosidase, α-amylase, pancreatic lipase, and angiotensin-converting enzyme (ACE), as well as their antioxidant capacity. Principal component analysis (PCA) and entropy-weighted TOPSIS were used to identify the two most promising strains against the “three high”: Lactiplantibacillus plantarum L.P 06 and Lacticaseibacillus paracasei L.Pc 02. Among the 20 strains, L.P 06 achieved the highest PCA score (1.126) and entropy-weighted TOPSIS score (0.796). L.P 06 inhibited 59.02% of α-amylase activity, 95.33% of α-glucosidase activity, 77.71% of pancreatic lipase activity, and 89.86% of ACE. It scavenged 83.77% of 1,1-diphenyl-2-picrylhydrazyl radical and 83.02% of hydroxyl radical, and its total antioxidant capacity was 7.159 mmol/L. Furthermore, both L.P 06 and L.Pc 02 exhibited excellent probiotic properties, suggesting their potential for development as functional food ingredients. Combining entropy-weighted TOPSIS with PCA overcomes the limitations of their single use, enabling more accurate and efficient screening of functional LAB with the potential to prevent the “three high”. These results offer a new strategy for tackling these metabolic disorders and contribute to the development of novel functional lactic acid bacteria.

This study employed site-directed mutagenesis to molecularly engineer the alginate lyase Alya1, significantly enhancing its enzymatic activity and stability. Furthermore, this study evaluated the bioactivity of its degradation products, alginate oligosaccharides (AOS). Through homology modeling using Swiss-Model, multiple sequence alignment, and in silico mutation analysis, 16 key sites were selected for single and combinatorial mutations. Three beneficial mutants, S189L, S244Q, and D408W, were successfully obtained, whose specific activities were 2.70-, 2.23-, and 1.29-fold higher, respectively, than that of the wild-type enzyme (12 248.16 U/mg). Kinetic parameters indicated that the mutants possessed superior substrate affinity and catalytic efficiency constants compared with the native enzyme, demonstrating a significant overall enhancement in catalytic performance. The S189L mutant retained high activity after incubation at 20–35 ℃ for 60 min, while the D408W mutant showed acid tolerance with its optimal pH shifted to 4.0. Cell-based assays revealed that AOS, guluronate oligosaccharides (GOS), and mannuronate oligosaccharides (MOS) at concentrations of 200–1 000 μg/mL exhibited no cytotoxicity. Furthermore, they significantly inhibited the generation of reactive oxygen species (ROS) and the expression of inflammatory cytokines in a murine macrophage cell line, RAW264.7 cells. Among them, GOS exhibited the most potent inhibitory effects on the gene expression of interleukin-1β (IL-1β) and interleukin-6 (IL-6). No significant adverse effects were observed in zebrafish embryo toxicity tests. In a zebrafish model of acute hyperuricemia, all three oligosaccharides alleviated oxidative damage and improved renal metabolic function. MOS reduced superoxide dismutase (SOD) activity from 14.17 to 10.38 U/mg. AOS restored uric acid levels to normal and concurrently up-regulated the gene expression of organic anion transporter 1 (OAT1) to 6.18-fold that of the model group. This research provides a theoretical foundation for the molecular engineering of alginate lyase and the application of its oligosaccharide products in hyperuricemia intervention.

This study investigated the effects of different methods of Bacillus inoculation (separate cultures, co-culture, and no inoculation) on the sensory characteristics and flavor pyrazine compounds of high-temperature Daqu. During the fermentation process, total acidity and moisture content decreased progressively, and sensory attributes of Bacillus-fortified Daqu were superior to those of the control group. For finished Daqu, the total content of pyrazine compounds was significantly higher in the experimental groups (3 376.89 μg/g for fortified Daqu II, 2 842.47 μg/g for fortified Daqu I) than in the control group (1 868.78 μg/g). A total of 24 prokaryotic and 16 eukaryotic genera were identified as dominant microbiota. The abundance of Bacillus, Thermomyces, and Thermoascus in fortified Daqu was higher than that in the control group. A total of 21 prokaryotic and 19 eukaryotic differentially abundant microorganisms were identified. In summary, the inoculation of Bacillus seed culture contributed to improved sensory attributes, enhanced microbial diversity to some extent, and increased the concentration of pyrazine compounds, thereby improving the overall quality of high-temperature Daqu.

In this study, Brassica napus L. hairy roots were used to construct an Agrobacterium rhizogenes-mediated heterologous expression system for the sweet protein mabinlin II (M12) from the endangered plant Capparis masaikai Levl. The M12-encoding gene was ligated into the plasmid pCAMBIA to obtain the recombinant vector pCAMBIA-M12, which was then transferred into B. napus L. hairy roots via Agrobacterium-mediated transformation. The successful construction of the expression system was confirmed by β-glucuronidase (GUS) histochemical staining and polymerase chain reaction (PCR). The transformed hairy roots were cultured in liquid medium at 25 ℃ and 150 r/min for one week. The culture was centrifuged, and the precipitate was collected and disrupted. The supernatant was collected as crude extract of M12. Double-blind sensory evaluation and an electronic tongue were used to assess the properties of the crude extract, with a maximum sweetness intensity of 4.89. This study provides a new method for the efficient synthesis of sweet proteins in plant cells and offers a novel approach for the sustainable development of endangered plant resources.

An in vitro dynamic system was employed in this study to simulate the infant digestion process of lactopontin (L-OPN). Throughout the process, the dynamic changes in gastric pH, hydrolysis degree, and peptide yield were tracked. The effect of lactopontin peptide (L-OPN-P) on the osteogenic activity of MC3T3-E1 cells was also evaluated. Results showed that gastric pH stabilized after 120 minutes of digestion. At the endpoint, the hydrolysis degree of L-OPN reached up to 40.38%, with a peptide yield of 56.77%. Mass spectrometry (MS) analysis identified 940 peptides derived from L-OPN, ranging from 3 to 67 amino acids in length and 361.148 5 to 7 269.676 Da in molecular mass. Among these, 725 peptides (77.1%) were phosphorylated. Cell assays demonstrated that L-OPN-P significantly promoted the proliferation of MC3T3-E1 osteoblasts, with enhanced activity observed at 24, 48 and 72 h. At a concentration of 50 μg/mL, L-OPN-P increased alkaline phosphatase (ALP) activity, ALP staining intensity, and calcium nodule formation by 3-fold, 87.27%, and 41.8%, respectively. These collective findings indicate that L-OPN-P effectively facilitated osteoblast differentiation and matrix mineralization. This study provided a theoretical basis for the application of L-OPN in infant formula and milk powder products.

The aim of this study was to explore the protective mechanism of WLY-0, a polysaccharide extracted from Huangshui, on the intestinal barrier by RNA sequencing (RNA-seq) using the Caco-2 cell model. The results showed that the differential genes between the WLY-0 treatment group and the lipopolysaccharide (LPS)-induced injury group were enriched in the mitogen-activated protein kinase (MAPK) signaling pathway. Subsequently, Western blot was used to verify the effect of WLY-0 on the expression of key proteins in the MAPK signaling pathway. It was found that the addition of WLY-0 significantly inhibited the phosphorylation of p38 and c-Jun N-terminal kinase (JNK) and promoted the phosphorylation of extracellular signalregulated kinase (ERK) (P < 0.05). Meanwhile, the mRNA expression of the downstream pro-inflammatory factors IL-6, TNF-α, and IL-8 decreased by 53.34%, 44.56%, and 37.16%, respectively, while those of the anti-inflammatory factors IL-10 and IL-37 increased by 6.96 and 19.54 times, respectively. These results indicated that WLY-0 protects against LPS-induced intestinal barrier injury by altering the expression of inflammation-related genes through the regulation of the MAPK-mediated anti-inflammatory signaling pathway. This conclusion provides a theoretical basis for developing adjuvant therapeutic products based on Huangshui polysaccharides for inflammatory bowel disease.

Objective: To investigate the protective effect of urolithin A (UroA) against liver fibrosis (LF) from the perspective of the gut-liver axis, with a focus on the potential mechanism by which UroA exerts its anti-LF effect by regulating the bile acid (BA)-gut microbiota axis. Methods: The therapeutic potential of UroA was evaluated using a mouse model of CCl4-induced LF and transforming growth factor-β1 (TGF-β1)-activated hepatic stellate cells (LX2). Histopathology, biochemical assays, quantitative real-time polymerase chain reaction (PCR), and Western blot were used to determine liver injury markers (alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP)), fibrosis markers (α-smooth muscle actin (α-SMA), collagen type I (COL1A1), and TGF-β1), and inflammatory factors (tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β)). 16S rDNA sequencing was performed to analyze the gut microbiota, immunohistochemistry was used to detect the expression of the intestinal tight junction proteins zonula occludens-1 (ZO-1) and occludin, and targeted metabolomics was used to profile BA metabolism. The expression of the key molecules in the farnesoid X receptor (FXR) signaling pathway—cytochrome P450 family 7 subfamily A member 1 (CYP7A1), cytochrome P450 family 27 subfamily A member 1 (CYP27A1), cytochrome P450 family 8 subfamily B member 1 (CYP8B1), bile salt export pump (BSEP), and multidrug resistance-associated protein 2 (MRP2)—was also examined. Results: UroA significantly reduced serum ALT, AST, and ALP levels, decreased hepatic hydroxyproline content, and mitigated liver injury and collagen deposition. Moreover, UroA downregulated the expression of fibrogenic markers. 16S rDNA sequencing revealed that UroA reshaped the gut microbiota composition, significantly increasing the abundance of beneficial genera such as Lawsonibacter, Paramuribaculum, Oscillibacter, Barnesiella, and Akkermansia, while reducing the abundance of the pro-inflammatory genus Allobaculum. Furthermore, UroA strengthened intestinal barrier function by upregulating the expression of tight junction proteins and restored BA homeostasis by reducing the level of the FXR antagonist tauro-β-muricholic acid (T-β-MCA). Mechanistic studies revealed that UroA activated the FXR pathway, thereby inhibiting the BA synthesis enzymes CYP7A1, CYP27A1, and CYP8B1 while promoting the expression of the BA efflux transporters BSEP and MRP2. Conclusion: UroA reshapes the gut microbiota, restores the intestinal mucosal barrier, and improves BA homeostasis via regulating the gut microbiota-BA-FXR axis, thereby mitigating LF. These findings provide new potential targets and a theoretical basis for LF treatment.

Objective: To investigate the antihypertensive effect of Eucommia ulmoides Oliv. seed oil on spontaneously hypertensive rats (SHR) and its potential molecular mechanisms. Methods: SHR were randomly grouped and orally administered with the seed oil for 8 weeks. Changes in blood pressure and body weight were monitored. Vascular morphology and collagen deposition were observed using hematoxylin-eosin staining and Masson’s trichrome staining. Employing immunohistochemistry, enzyme-linked immunosorbent assay, Western blot, polymerase chain reaction, 16S rRNA sequencing, and high performance liquid chromatography, we detected vascular inflammatory factors, oxidative stress markers, vasoactive substances (angiotensin II, big endothelin-1, and NO), the expression of key molecules in the Toll-like receptor 4/myeloid differentiation primary response 88/nuclear factor-κB (TLR4/MyD88/NF-κB) signaling pathway, gut microbiota structure, and organic acid (e.g., acetate) content, and we also analyzed the correlations among these indicators. Results: The oil significantly reduced blood pressure in SHR, alleviated vascular fibrosis and collagen deposition, down-regulated inflammatory factors and malondialdehyde levels, enhanced superoxide dismutase activity, inhibited TLR4/MyD88/NF-κB signaling pathway activation, regulated gut microbiota homeostasis, and increased the abundance of beneficial bacteria and acetate production. These indicators showed significant correlations with inflammation levels. Conclusion: E. ulmoides Oliv. seed oil likely exerts its antihypertensive effects by regulating the gut microbiota-organic acid metabolism axis, suppressing inflammatory responses, and protecting vascular endothelial function. This finding provides theoretical support for its development and application as a functional food ingredient.

This study employed gas chromatography-olfactometry coupled with high-resolution mass spectrometry (GC-O-HRMS) to analyze volatile odor compounds in four common types of commercial poultry eggs, aiming to clarify the primary sources of egg flavor and reveal the flavor characteristics of eggs from different species of poultry. After cooking, volatile compounds from the egg samples were enriched using headspace solid-phase microextraction (HS-SPME) and detected by gas chromatography-orbitrap mass spectrometry, and their odor characteristics were analyzed using an olfactometer. By matching mass spectra and retention indices against the NIST library and a self-built mass spectral library, volatile aldehydes, hydrocarbons, and sulfur- or nitrogen-containing compounds were identified in both egg yolk and white, while the number of these compounds was significantly higher in egg yolk than in egg white. Quail egg yolk exhibited the greatest variety of volatile compounds (61) and the highest relative content of sulfur- or nitrogen-containing compounds (37.25%), with the relative content of 2-methylpyrazine (roasted, biscuit-like aroma) significantly increasing compared with that of chicken egg yolk. Goose egg yolk had the lowest relative content of hydrocarbons (25.20%). Chicken egg yolk showed a relatively high aldehyde content (29.13%) and exclusively contained 2,5-hexanedione (creamy aroma). Duck egg yolk was characterized by a high benzaldehyde content (bitter almond-like odor). Principal component analysis (PCA) demonstrated clear clustering of volatile compounds from the egg yolks and whites of the four poultry species. Furthermore, 37 differential volatile markers were selected from the yolks based on volcano plot analysis, of which 20 exhibited clear sensory contributions. This study confirms that poultry egg flavor originates mainly from the yolk and reveals that the differences in yolk flavor profiles in eggs from different poultry species are primarily due to variations in the types and contents of aldehydes, hydrocarbons, and sulfur- and nitrogen-containing compounds. The findings provide a scientific basis and technical support for distinguishing the flavor profiles of eggs from different poultry species and for developing high-quality egg products, thereby contributing to the high-quality development of the poultry egg industry.

This study included four Jinhua white tea samples and five Fu brick tea samples to systematically investigate the differences in sensory quality and chemical composition between the two types of tea. Sensory evaluation results showed that compared with Fu brick tea infusion, Jinhua white tea infusion exhibited a redder color with a sweet, fruity aroma and a sweet, mild/mellow taste profile. A total of 130 compounds were identified in the tea samples using a metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS), including 8 alkaloids, 9 amino acids, 13 dimeric catechins, 16 N-ethyl-2-pyrrolidinone-substituted flavan-3-ol (EPSF), 15 flavanols, 31 flavanols and flavanol-O-glycosides, 2 flavonoids, 2 lipids, 8 organic acids, 11 phenolic acids, 7 catechin B-ring cleavage derivatives, and 8 other compounds. Partial least squares-discriminant analysis (PLS-DA) and heatmap analysis revealed significant differences in chemical composition between Jinhua white tea and Fu brick tea. Among these, 78 significantly differential compounds were identified (P < 0.05). Amino acid content was generally higher in Jinhua white tea than in Fu brick tea. Jinhua white tea had lower levels of esterified catechins (epigallocatechin gallate, epicatechin gallate, gallocatechin gallate, and catechin gallate) but higher levels of non-esterified catechins (epicatechin and epigallocatechin) than Fu brick tea. The contents of catechin dimers (theaflavins, theasinesins, and procyanidins), as well as those of 4 differential catechin derivatives with B-ring cleavage, were generally higher in Jinhua white tea than in Fu brick tea. The contents of 12 EPSFs were significantly lower in Jinhua white tea than in Fu brick tea. The levels of flavanols and flavanol-O-glycosides were lower in Fu brick tea than in Jinhua white tea. The contents of caffeine and guanylate (GMP) were both significantly higher in Jinhua white tea than in Fu brick tea. This study provides a theoretical basis for clarifying the health benefits of Jinhua white tea.

To investigate the differences in taste quality among oysters from various geographical origins and with different fattening durations, this study analyzed and compared the contents of taste compounds and taste quality indicators (taste activity value (TAV); equivalent umami concentration (EUC)) in diploid and triploid oysters from eight coastal regions in Guangdong and triploid oysters fattened in the waters of the Chuan islands, Taishan for up to 5 months. Partial least squares-discriminant analysis (PLS-DA) was employed to identify key differential compounds influencing oyster taste. On this basis, factor analysis was used for comprehensive evaluation of the taste quality of oysters in order to establish a comprehensive evaluation method. Significant differences in taste were observed among oysters from different geographical origins. The main differential compounds contributing to umami and sweet tastes were glutamate (Glu), alanine (Ala), glycine (Gly), threonine (Thr), arginine (Arg), and succinic acid (SA). Four common factors were extracted through factor analysis, cumulatively explaining 91.643% of the variance. Oysters from Zhanjiang (ZJ), Taishan (HLW and SCD), and Chaozhou (RPT) ranked high in terms of overall scores for taste quality. Triploid oysters SCD and RPT showed superior performance in the umami/sweet amino acid and organic acid factors, while diploid oysters ZJ and HLW exhibited advantages in the nucleotide synergistic factor. Differences in taste quality were also noted among oysters with different fattening durations, with the main differential taste compounds being Gly, Glu, Ala, and proline (Pro), along with inosinic acid (IMP). Three common factors were extracted, cumulatively explaining 94.402% of the variance. The overall score for taste quality of oysters reached its highest value after 3 months of fattening and then declined with increasing fattening time to 4 and 5 months. These findings provide a scientific reference for the breeding, processing, and resource utilization of oysters.

In this study, mung bean was subjected to instant high-temperature fluidization treatment at 160, 180, or 200 ℃. The effects on the starch digestibility of mung bean were investigated by analyzing alterations in microstructure, protein, and starch properties before and after the treatment. The results showed that the starch granules remained intact after the treatment. Flocs appeared on the starch surface and their volume rose as the temperature increased. The protein network in mung bean gradually contracted, causing starch granules to aggregate into clusters and forming a compact protein barrier layer encapsulating the starch aggregates. High-temperature fluidization had no significant effect on the secondary structure of proteins (P < 0.05), while the disulfide bond content initially decreased and then increased with increasing temperature. The total starch content and crystal type (A-type) of mung bean remained unchanged after the treatment. However, the amylose content increased from 30.09% to 40.17%, the crystallinity decreased from 22.38% to 15.86%, and the short-range order of starch significantly reduced. Meanwhile, the gelatinization temperature, gelatinization enthalpy, and pasting parameters decreased significantly, indicating markedly improved cooking properties. The resistant starch content increased by 13.52%, and the estimated glycemic index decreased from 51.75 to 44.54. In conclusion, high-temperature fluidization is a mild processing method that can generate a protein barrier layer around starch to slow down starch digestion and significantly increase amylose content, thereby achieving effective regulation of starch digestibility. This study provides technical support for the development of functional foods based on mung bean.

To enhance the quality of liquid nitrogen-frozen fresh Monopterus albus fillets and reduce energy consumption costs, this study established a freezing rate versus temperature curve for liquid nitrogen freezing at various temperature gradients (–50 to –120 ℃), and investigated the effects of varying freezing rates on quality parameters of fresh M. albus, including water-holding capacity (moisture content, water-holding rate, and thawing loss), water state, textural properties, ice crystal morphology, and muscle tissue microstructure. On this basis, a “freezing-point precooling followed by variable-rate liquid nitrogen freezing” protocol (PC-V-LNF, precooling at −1.36 ℃ and then freezing at varying rates from 9 to 4 ℃/min) was developed, and its energy consumption characteristics were evaluated. The results demonstrated a linear relationship between liquid nitrogen freezing temperature and freezing rate (y = −3.668 6x − 43.082, R2 = 0.981). Compared with samples frozen at 6 ℃/min, the proportion of bound water (P21) in samples frozen at 9 ℃/min decreased by 19.00%, and the proportion of immobilized water (P22) increased 1.40%; the hardness and chewiness increased by 39.44% and 264.90%, respectively (P < 0.05), accompanied by reduced gaps between ice crystals and more compact arrangement of muscle fibers. As the freezing rate increased from 9 to 12 ℃/min, the chewiness decreased by 21.23% (P < 0.05), and the gaps between ice crystals slightly increased. Relative to freeze-frozen samples (FF, 0.38 ℃/min), the moisture content of samples subjected to constant-rate liquid nitrogen freezing (C-LNF, 9 ℃/min), variable-rate liquid nitrogen freezing (V-LNF, 9 → 4 ℃/min), or PC-V-LNF increased by 7.87%–10.90%, the water-holding rate increased by 11.36%–13.39%, and the thawing loss decreased by 27.60%–35.43% (P < 0.05). Notably, PC-V-LNF resulted in no significant differences in water-holding capacity, water state, hardness, springiness, chewiness, resilience, or muscle fiber integrity compared with C-LNF and V-LNF (P > 0.05). The evaluation results of energy consumption characteristics revealed that the liquid nitrogen consumption of C-LNF, V-LNF, and PC-V-LNF were 7 920, 6 712, and 5 233 L per ton of samples, respectively, with electricity consumption of 16.8, 14.4, and 2.52 kW·h, respectively. Compared with C-LNF and V-LNF, PC-V-LNF reduced liquid nitrogen consumption by 33.93% and 22.04% and lowered comprehensive cost by 34.02% and 22.15%, respectively. In conclusion, PC-V-LNF enhances freezing quality in fresh M. albus while significantly reducing energy costs, providing theoretical and technical support for the efficient liquid nitrogen quick-freezing preservation of fresh M. albus products.

This study aimed to investigate the effect of heat moisture treatment (HMT) on the granular morphology, crystalline structure, short-range ordered structure and digestibility of waxy rice flour (WRF), and the potential mechanism by which HMT influences its digestibility was also revealed. Results indicated that HMT induced significant aggregation of WRF particles, with the average particle size increasing from 13.38 to 23.27 μm as the temperature rose to 120 ℃. Additionally, the relative crystallinity (RC) of WRF decreased from 38.9% to 34.4%, accompanied by a reduction in the short-range order index from 0.97 to 0.81. Although HMT disrupted the ordered molecular structures of WRF, the synergistic action of thermal energy and moisture strengthened the interactions between molecular chains, thereby promoting the formation of V-type starch-lipid complexes. Moreover, the RC of V-type complexes increased from 1.5% to 2.9%, and the gelatinization temperature of WRF also increased. The aggregation of WRF particles, enhanced formation of V-type complexes and higher gelatinization temperature, together impeded adsorption and specific binding of enzymes to WRF and consequently inhibited its hydrolysis, thereby slowing down the digestion rate of WRF and increasing the proportion of slowly digestible and resistant starch, which reached a maximum of 39.4% at 110 ℃. In conclusion, HMT could effectively reduce the digestibility of WRF by modulating its multi-scale structural features, which provides a theoretical basis for the development of low glycemic index products.

To investigate the effects of different processing methods on the quality characteristics of Lentinula edodes slices, this study systematically compared the differences in texture, color, active components (ascorbic acid, crude polysaccharides, total phenols, and soluble protein), and flavor substances (volatile compounds and non-volatile substances) among the control, enzyme mixture treatment, ultrasonic treatment, and ultrasonic-assisted enzyme mixture treatment groups. The results showed that the control group exhibited the best texture and color, as well as the highest retention rate of ascorbic acid. The enzyme mixture treatment group had the highest relative content of volatile flavor compounds (alcohols, aldehydes, esters, ketones, and terpenes), as well as the highest level of flavor nucleotides. The ultrasonic treatment group showed moderate performance. The ultrasonic-assisted enzyme treatment group had the highest content of crude polysaccharides, total phenols, and umami amino acids, as well as the highest equivalent umami concentration (EUC), but its texture and color were inferior. A total of 38 volatile compounds were identified across the different treatment groups, including 8 alcohols, 8 aldehydes, 5 esters, 6 ketones, 3 sulfur-containing compounds, 1 terpene, 2 alkanes, and 5 heterocyclic compounds. Principal component analysis (PCA) clearly distinguished the control and enzyme treatment groups from the ultrasonic treatment and combined treatment groups based on their volatile profiles. Through multidimensional quality evaluation of L. edodes slices, this study clarified the advantages and limitations of different processing technologies, providing a theoretical basis for the targeted selection of processing methods for L. edodes products with specific quality objectives (such as enhancing umami, retaining aroma, or maintaining texture).

In this study, the effect of dynamic high-pressure micro-fluidization (DHPM) on the functional properties of egg white protein was investigated. The results showed that the pH of egg white protein reached a maximum value of 9.22 after one cycle of homogenization at 10 000 psi, while the protein solubility reached a maximum value of 96.39% after one cycle of homogenization at 8 000 psi. The gel hardness and chewiness of egg white protein reached their maximum values after two cycles of homogenizations at 13 000 psi, significantly increasing by 55.32% and 28.93%, respectively, compared with the untreated control group (P < 0.05). The foaming capacity of DHPM-treated egg white protein reached a maximum value of 268.68% after two cycles of homogenizations at 6 000 psi, which was 2.52 times that of the control group (106.02%) (P < 0.05). The foam stability reached a maximum value of 85.12% after three cycles of homogenization at 6 000 psi, which was 2.07 times that of the control group (41.07%) (P < 0.05). The emulsifying activity reached a maximum value of 16.00% after three cycles of homogenizations at 8 000 psi, which was two times that of the control group (8%) (P < 0.05). The emulsion stability reached a maximum value of 95.76% after three cycles of homogenization at 13 000 psi, which was 13.01 times that of the control group (7.36%) (P < 0.05). Therefore, DHPM treatment can effectively improve the foaming and gelling properties of egg white protein. This study aims to provide a new theoretical basis and practical reference for the physical modification of egg white protein and to lay a foundation for furthering the application of DHPM in food protein processing.

This study aimed to explore the regulatory effect of sodium dehydroacetate (SD) on the quality, browning, and antioxidant activity of litchi during postharvest storage. ‘Guiwei’ litchi fruits were treated with 0.5 g/L SD solution and subsequently stored at (25 ± 1) ℃ for 7 days. Changes in quality attributes, browning degree and antioxidant parameters were evaluated during the storage period. The results indicated that the 0.5 g/L SD treatment effectively maintained the postharvest quality of litchi, delayed the decrease in peel color parameters (L*, a*, and b* values), suppressed the increase in decay incidence and the relative electrical conductivity of the peel during the late storage stage (P < 0.05), lowered the respiratory peak, and significantly mitigated the decline in total soluble solid (TSS), soluble sugar and VC contents. Moreover, the SD treatment markedly inhibited pericarp browning, resulting in a 45.66% decrease in browning index after 7 days of storage compared with the control group (P < 0.001). This treatment also delayed the degradation of total anthocyanins and significantly inhibited the activities of polyphenol oxidase (PPO) and laccase (LAC). Furthermore, the 0.5 g/L SD treatment significantly enhanced the antioxidant capacity of litchi by inhibiting the accumulation of reactive oxygen species (ROS) metabolites such as malondialdehyde (MDA), hydrogen peroxide (H2O2) and superoxide anion radical. It also significantly alleviated the decrease in total phenols and flavonoids during the late storage stage (P < 0.05). Throughout the storage period, the activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) remained consistently higher than those in the control group. In conclusion, the 0.5 g/L SD treatment effectively delays the postharvest senescence of litchi by preserving the storage quality, suppressing browning, and enhancing the antioxidant capacity. These findings provide a theoretical basis and practical reference for optimizing postharvest preservation techniques for litchi.

This study aimed to investigate the effect of plasma-activated lactic acid (PALA) treatment on the quality and microbial community structure of rainbow trout during refrigerated storage. First, the physicochemical properties of PALA were characterized. Next, the effects of PALA treatment on the total viable count (TVC), total volatile basic nitrogen (TVB-N) content, texture, color, and sensory evaluation of rainbow trout during storage were examined. Based on the changes in TVC during refrigerated storage, the shelf life of the control group was determined to be 4 days, while that of the PALA-treated group was 8 days. Subsequently, high-throughput sequencing was used to analyze the changes in microbial community structure in the PALA and control groups during storage, and the isolated single colonies were identified by 16S rRNA sequencing. Finally, the spoilage enzyme production capacity of the isolates was analyzed, and their spoilage potentials were evaluated by inoculation into rainbow trout. The results showed that PALA treatment improved the storage quality of rainbow trout. The dominant spoilage bacterial genus at the early storage stage was Acinetobacter, while Pseudomonas became dominant in the middle and late stages. PALA treatment reduced the microbial diversity of rainbow trout. Among the isolated strains, C3 (Pseudomonas), C13 (Bacillus), C14 (Rahnella), C18 (Rahnella), P5 (Leclercia), and P6 (Pseudomonas) were each capable of producing at least two spoilage enzymes, with C13 exhibiting the strongest spoilage capacity. In conclusion, PALA treatment effectively improved the quality of rainbow trout, inhibited microbial growth during refrigerated storage, and reduced microbial diversity. This study provides a scientific basis for the application of PALA in the preservation of rainbow trout.

Objective: To investigate the effect of postharvest calcium propionate treatment on wound healing of carrot taproots and to explore the underlying mechanism from the perspectives of phenylpropanoid metabolism and reactive oxygen species (ROS) metabolism. Methods: Artificially wounded carrot taproots were dipped in 36 mmol/L calcium propionate, and the healing efficacy was evaluated by observing the deposition of suberin polyphenolics (SPP) and lignin at wound sites and by measuring the firmness of healing tissues and mass loss in wounded carrot taproots. The activities of key enzymes involved in phenylpropanoid metabolism, the gene expression of transcription factors, the contents of secondary metabolites, the activities of key enzymes related to ROS production, and H2O2 content were analyzed. Results: Calcium propionate treatment accelerated the accumulation of SPP and lignin at wound sites during healing, increased the firmness of healing tissues, and reduced mass loss in the taproots. The treatment also significantly upregulated the expression of the transcription factor genes DcCML3 and DcCAMTA3, activated phenylalanine ammonia-lyase, and increased the contents of total phenolics and flavonoids. Furthermore, calcium propionate treatment enhanced the activities of NADPH oxidase and superoxide dismutase (SOD), along with H2O2 content, at wound sites throughout the healing period. It also increased superoxide anion radical levels during the early healing stage and boosted peroxidase (POD) activity. Conclusion: Calcium propionate treatment accelerated wound healing by increasing ROS levels and enhancing POD activity through the up-regulation of DcCML3 and DcCAMTA3.

To investigate the regulatory effect of 1-methylcyclopropene (1-MCP) treatment on the quality and edible period of kiwifruit during cold storage and subsequent shelf life, ‘Jintao’ kiwifruit was treated with three concentrations of 1-MCP (0 (control), 0.3, and 0.6 μL/L). The fruits were stored at 0 ℃ for five months and then transferred to shelf-life conditions at 20 ℃. Key quality parameters including fruit firmness, total soluble solids (TSS) content, titratable acidity (TA) content, soft fruit rate, decay incidence, and edible period were systematically measured and analyzed. The results showed that both 1-MCP treatments effectively delayed the quality deterioration of ‘Jintao’ kiwifruit during cold storage by maintaining high firmness, suppressing the rapid accumulation of TSS, slowing down the reduction in TA, and significantly reducing the respiration intensity and ethylene production. During the shelf-life, the edible period of both the control and 0.3 μL/L groups was 7 days compared to only 5 days for the 0.6 μL/L group. Notably, treatment with 0.6 μL/L 1-MCP resulted in the occurrence of “zombie fruit” accompanied by significantly increased soft rot incidence, with the decay incidence by the end of shelf life being 74.44%, 1.59 times that of the control group. In conclusion, 0.3 μL/L 1-MCP treatment is beneficial for maintaining the quality and extending the edible period of ‘Jintao’ kiwifruit after long-term cold storage. In contrast, 0.6 μL/L 1-MCP treatment leads to abnormal ripening symptoms such as shortened edible period and increased decay incidence, as well as poor quality stability, making it unsuitable for long-term cold storage of kiwifruit.

In this study, the quality changes of reasonably well-milled rice (RW-rice) under different storage methods were analyzed from several aspects such as antioxidant capacity and texture. Meanwhile, headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and transcriptomics techniques were used to analyze volatile compounds and metabolic pathways, respectively, in order to select the optimal storage method. The findings indicated that N2-filled tinplate cans better maintained the storage quality and delayed the deterioration of RW-rice. In addition, 1-octen-3-ol, 2-pentylfuran and benzaldehyde were the major contributors to RW-rice aroma. The study also discovered that there was a significant correlation between antioxidant capacity, color, texture properties and key flavor compounds. Notably, storage in N2-filled tinplate cans promoted phenylalanine, tyrosine and tryptophan biosynthesis and phenylpropanoid biosynthesis in RW-rice, and contributed to the synthesis of benzaldehyde, phenylethyl alcohol and phenol. In summary, this research provides fresh insights into the deterioration mechanism of RW-rice stored in N2-filled tinplate cans, establishing a theoretical foundation for RW-rice storage.

In view of the uncertainty of sugar heart occurrence in Zhaotong apples and the varying effects of different sugar heart degrees on fruit flavor and storage life, this study aimed to develop a rapid and non-destructive method for accurately sorting apples with or without different degrees of sugar heart, thereby providing technical support for enhancing the commercial value of fruits and optimizing their storage and grading. This study employed a laboratory-developed online fruit sorting system to acquire visible/near infrared (VIS/NIR) spectral signals of Zhaotong sugar-heart apples. Feature wavelengths identified by the variable importance in projection (VIP) method served as inputs for establishing a stacking ensemble model integrating random forest (RF), extreme gradient boosting (XGBoost), logistic regression (LR), and support vector machine (SVM) algorithms. The performance of the stacking model was compared against that of standalone models. The results showed that the stacking model integrating four distinct machine learning algorithms exhibited superior recognition performance with an accuracy of 95.47%, a true positive rate (TPR) of 94.82%, and a true negative rate (TNR) of 97.83% compared with standalone models. The proposed stacking ensemble approach significantly enhances predictive capability by combining the strengths of base models without substantially increasing the computational load, showing great potential for applications in online fruit sorting.

This study proposed a novel strategy for the rapid identification of nongxiangxing base Baijiu from different regions in Sichuan (Luzhou, Yibin, Chengdu, and Deyang) based on the fused data of gas chromatography (GC) and near infrared spectroscopy (NIR). A total of 225 base Baijiu samples were collected, and two classification models with accuracies of 75.1% and 79.2% were developed using random forest (RF) based on the flavor and spectral data, respectively. The models were found to have limitations in distinguishing complex geographical origins. Subsequently, a fusion classification model with an accuracy of 91.0% was constructed using the XGBoost algorithm based on the feature-level fusion of flavor and spectral information. The fusion model exhibited excellent robustness. The area under the receiver operating characteristic curve for Chengdu, Luzhou, and Yibin was above 0.95 each. Furthermore, by comparing the feature selection results of the fusion model with those of the flavor-based model, eight flavor markers to discriminate base Baijiu samples from different regions were identified through model consensus: ethyl acetate, ethyl lactate, ethyl heptanoate, ethyl formate, isobutanol, acetic acid, butyric acid, and propionic acid. This study not only provides insights for the development of geographical origin discrimination methods for nongxiangxing base Baijiu, but also offers theoretical support for elucidating the flavor chemistry of nongxiangxing base Baijiu from different regions of Sichuan.

Radiation technology is widely utilized in the industrial, medical, and military fields. However, high-dose radiation causes significant harm to the human body. Ionizing radiation can alter various epigenetic modifications in animal tissues, thereby influencing phenotypic outcomes, and these effects are transmitted inter- and trans-generationally, making radiation protection particularly important. The development of radioprotective agents represents a major research direction in the field of radiation protection, with natural radioprotective agents offering advantages such as prolonged efficacy and favorable safety profiles. Conventional natural radioprotective agents include polyphenols, polysaccharides, alkaloids, and saponins. In recent years, novel categories have also been identified or developed, such as food-derived exosome-like vesicles, nanotechnology-enabled formulations, and radiation-induced microorganisms. Although some natural radioprotective agents have been successfully applied in the health food industry, their broader development faces several challenges, including incompletely elucidated mechanisms of action, low screening efficiency, high production costs, low bioavailability, and insufficient stability. Future research should address these limitations through three key areas: clarifying the mechanisms underlying radioprotective effects, efficiently screening for functional ingredients, and developing effective delivery systems for active components. Integrated multi-omics approaches, such as transcriptomics, metabolomics and epigenomics, coupled with artificial intelligence are expected to elucidate the mechanisms of action of natural radioprotective agents and enhance the efficiency of screening for functional radioprotective ingredients. Furthermore, biotechnological tools including enzyme engineering, fermentation engineering and synthetic biology enable efficient production of these functional ingredients. Concurrently, natural product-derived formulations, particularly environmentally responsive delivery systems, exhibit improved bioavailability and stability. Additionally, the application scope of natural radioprotective agents across different categories of radiation protection should be expanded. By establishing efficient screening, production, and delivery systems for natural radioprotective agents, their in-depth development and broad application can be promoted.

This review systematically expounds on the multiple mechanisms by which mitochondrial dysfunction affects lamb tenderization. It exerts a synergistic effect mainly through four interrelated pathways, 1) energy metabolism imbalance: hypoxia leads to the inhibition of oxidative phosphorylation, causing cells to switch to glycolysis, resulting in depletion of adenosine triphosphate (ATP), accumulation of lactic acid and a decrease in pH, thereby activating the calpain system and initiating the degradation of myofibrillar proteins; 2) oxidative stress: dysfunction of the electron transport chain leads to an outbreak of reactive oxygen species (ROS), and the tenderness is regulated by a “double threshold” mechanism, that is, moderate ROS promotes protein hydrolysis, while excessive ROS causes protein oxidative cross-linking; 3) apoptosis is triggered by calcium overload and ROS through the mitochondrial pathway, which involves the opening of the mitochondrial permeability transition pore (MPTP), the release of cytochrome c (Cyt-c), and the activation of the caspase cascade reaction, which directly hydrolyzes the structural proteins of the myofibril; and 4) the imbalance of Ca2+ homeostasis leads to ATP depletion, resulting in an increase in cytoplasmic calcium ion concentration. This not only directly activates calpain but also causes mitochondrial calcium overload, thereby exacerbating apoptosis. These pathways form a complex regulatory network, providing an important theoretical basis for precisely improving the quality of lamb by targeted regulation of mitochondrial function.

As the major component of walnuts, walnut protein is a high-quality plant protein resource, but it has low solubility and poor emulsifying properties, which restricts its application in the food industry. In recent years, structural modification and functional optimization of walnut protein through physical, chemical, biological and combined modification technologies have become a research hotspot. This paper reviews the composition and properties of walnut protein as well as the latest progress in its modification technologies, and discusses the application of modified walnut protein in the food industry, in order to provide a theoretical reference for the high-value utilization of walnut protein.

The browning phenomenon of dairy products during storage is mainly attributed to the Maillard reaction. Compared with conventional dairy products, lactose-hydrolyzed milk is more prone to browning due to the catalytic decomposition of lactose into reducing monosaccharides (glucose and galactose) by β-galactosidase. The quality deterioration caused by the Maillard reaction not only reduces the sensory acceptance of the product, but long-term intake of its advanced glycation end products may also pose potential risks to human health. This paper systematically reviews the process, harmful products, and specific manifestations of the Maillard reaction in conventional milk and lactose-hydrolyzed milk, focusing on the principle, advantages and disadvantages of the current methods for inhibiting this reaction, as well as the feasibility of their application in lactose-hydrolyzed milk. In addition, future research directions in this field are discussed. This review aims to provide a theoretical basis and technical reference for browning control in dairy products.

Plant polysaccharides are natural polymers composed of aldoses or ketoses. Numerous studies have demonstrated that they possess a wide range of biological functions. Meanwhile, steam explosion is a green, environmentally friendly, and highly efficient pretreatment technology, which can be used to treat raw materials under high-temperature and high-pressure conditions (typically 0.2–2.0 MPa) for a short time (20 s–5 min), followed by instantaneous pressure release, creating an explosive effect. In recent years, steam explosion technology has gained growing attention in the field of plant polysaccharide extraction. By disrupting the cell wall structure and breaking the linkages between cellulose, hemicellulose, and lignin, it reduces the constraints of internal tissues on bioactive components such as polysaccharides, significantly promoting the release and dissolution of water-soluble and low-molecular-mass polysaccharides, consequently enhancing the extraction efficiency of polysaccharides as well as the availability and functional properties of bioactive substances. This technology offers advantages including time-saving, high efficiency, environmental friendliness, and wide applicability. This review offers a systematic overview of the plant sources from which polysaccharides have been successfully obtained using steam explosion technology. It also examines recent progress in the application of this technology, focusing specifically on its effects on the extraction yield, structural characteristics, and composition of polysaccharides. In addition, the impact of steam explosion on polysaccharide bioactivities including antioxidant, hypoglycemic, hypolipidemic, and gut microbiota-modulating activities is summarized in detail. In conclusion, this review may provide a scientific basis and reference for further development and utilization of steam explosion in polysaccharide extraction.

Cultivated meat is a sustainable alternative to traditional meat, and the scientific evaluation of its environmental impacts is crucial for advancing the green development of the industry. This review first uses the bibliometric software CiteSpace to analyze the core literature on cultivated meat globally over the past 15 years. It outlines the research hotspots in this field, as well as the current research status regarding its environmental impacts. Additionally, it proposes suggestions for improving public acceptance of cultivated meat from the perspective of green consumption. Subsequently, following the four steps of life cycle assessment (LCA): goal and scope definition, life cycle inventory analysis, life cycle impact assessment, and life cycle interpretation, this review summarizes the findings and challenges of LCA research on cultivated meat and its culture medium, and proposes optimization recommendations. The results show that the environmental impacts of cultivated meat mainly focus on energy consumption and culture media. The environmental hotspots of culture media depend on their formulations; for DMEM/F12, the most widely used basal medium, the key environmental hotspots are the production of amino acids and glucose. Finally, based on the aforementioned environmental hotspots, this review identifies pathways to enhance the environmental sustainability of cultivated meat from three dimensions: sustainable production of culture medium formulation, resource utilization of waste culture media, and energy optimization in cultivated meat production. This provides a scientific basis for the accurate evaluation of environmental impacts and the optimization of production technologies for cultivated meat in future studies.