In recent years, with rising concerns over food quality and safety, computer vision technology has gradually attracted attention and begun to be widely used in the field of food quality evaluation. Machine learning technologies such as artificial neural networks (ANN), convolutional neural networks (CNN), and support vector machines (SVM) allow automatic assessment and monitoring of food quality by training on large amounts of food images and related data. Particularly, with the development of deep learning, the computer is now able to more accurately recognize food features such as appearance, shape, and color, thereby allowing food classification, prediction and quality monitoring. In addition to its conventional application in food quality assessment, learning technologies also find application in more complex tasks such as defect detection, foreign object detection, and freshness assessment. These technologies not only improve the efficiency of food production and processing but also reduce errors caused by human factors, thereby ensuring food quality and safety. However, despite the significant progress in the application of learning technologies in food quality assessment, there are still challenges that need to be overcome. For instance, the high cost of acquiring and annotating food image datasets, as well as insufficient data quality and quantity, may affect the performance and generalization ability of models. Furthermore, the interpretability and transparency of models are important issues, especially when explaining or making decisions on food quality assessment results. Therefore, further research is needed to explore how to improve the quality and scale of datasets, optimize the robustness and interpretability of models, and develop more efficient and sustainable food quality assessment systems.

Food flavor plays an important role in people’s life. Traditional methods for flavor analysis and detection have limited ability to predict food flavor. In recent years, many researchers have used machine learning models to effectively process food flavor information and establish classification and prediction models, making flavor prediction more accurate and efficient. The principles of traditional and novel machine learning methods, such as support vector machine (SVM), random forest (RF), k-nearest neighbor (k-NN), and neural network, as well as recent progress on their combined application with flavor analysis instruments and molecular structure analysis for food flavor prediction are reviewed, aiming to provide new ideas for the application of machine learning models in food flavor analysis and prediction. It is found that machine learning models can be used to predict the impacts of different substance components on food flavor, identify the flavor characteristics of foods from different regions. The combination of multiple machine learning models can improve the accuracy and reliability of prediction, and promote in-depth research and development of food flavor.

Accurate prediction of pollutants in grain processing is of great significance to ensure food safety. However, due to the complexity of grain processing and the difficulty of pollutant detection, the data volume is too small to meet the needs of modeling and forecasting, so it is necessary to develop a method for expanding pollutant data from small samples. At the same time, pollutant data of small samples in grain processing often lacks sufficient prior knowledge. Traditional supervised learning method has low prediction accuracy, and the existing continuous deep learning model is not suitable for grain processing, being intermittent. Hence, there is a need to develop a prediction method based on unsupervised learning and deep learning for pollutants in grain processing. This study proposed a prediction method for pollutants in grain processing based on data expansion with time generative adversarial networks (TimeGAN) or based on generative adversarial networks (GAN) combined with deep forest (DF). First, a TimeGAN model was constructed to learn from small sample data and generate multiple sets of sample data, achieving data augmentation. Then, combining the GAN model with unsupervised learning with the DF model suitable for a discrete process, a GAN-DF model was constructed for pollutant prediction. Next, the DF and long short-term memory (LSTM)-DF models were embedded into GAN as generators, separately, and the resulting DFGAN and LSTM-DFGAN models had improved accuracy in pollutant prediction. The results of simulation and verification using the data of the heavy metal pollutant lead (Pb) in rice processing showed that the TimeGAN method was feasible to expand data, and the LSTM-DFGAN model had the best comprehensive prediction performance. After data expansion, the average absolute error and root mean square error were as low as 7.50 × 10-5 and 1.60 × 10-8 mg/kg, respectively.

Flavor plays a crucial role in the sensory perception of food and is a key determinant for consumer preference and choice. Therefore, flavor analysis methods are of paramount importance. Traditional methods for flavor analysis have limitations such as time-consuming and unable to handle large sample data. The emergence of machine learning is poised to address these problems. Machine learning possesses the capability to analyze and process vast amounts of data, identify complex patterns in high-dimensional variable spaces, autonomously learn useful information from known data, and automatically generate and optimize algorithms for prediction based on new data. The emergence of machine learning provides a new method for understanding the complex flavor characteristics of food. This article provides a comprehensive review of the advantages and disadvantages of traditional and novel machine learning methods as well as their various application scenarios in conjunction with analytical instruments such as electronic tongue, electronic nose, and gas chromatography-mass spectrometry (GC-MS). Additionally, it reviews the application of machine learning in food flavor analysis. Through research, it has been found that different scenarios of food flavor analysis require different machine learning methods. Machine learning holds significant potential for enhancing food quality, safety and consumer satisfaction. The combination of multiple machine learning models and analytical techniques will play a crucial role in food flavor analysis.

Objective: To explore the potential biological activity of flavonoid components in Chinese olive (Canarium album Raeusch.), and the differences in flavonoid components among different germplasm resources of Chinese olive. Methods: The bioactive flavonoid components were identified using network pharmacology and molecular docking analysis, and the accumulation levels of flavonoid components in the germplasm resources were studied by metabolomics. Results: A total of 44 flavonoid components were identified, and 18 potential bioactive flavonoids and 180 targets for them were selected through the TCMSP database, drug-likeness and oral bioavailability. Luteolin, quercetin, catechin and epicatechin were found to be important components that could potentially affect the pharmacological activity of Chinese olive. The 35 key targets identified based on the connectivity between flavonoid components and their targets were enriched in 348 Gene Ontology (GO) terms and 136 Kyoto Encyclopedia of Genes and Genomes (KEGG) signal pathways, involving pharmacological activities such as anticancer, antiviral, antibacterial, and anti-inflammatory function, blood glucose regulation, and liver protection. Through molecular docking and visual analysis, stable combinations between the selected bioactive flavonoid components of Chinese olive and the key targets were found. Conclusion: The integration of metabolomics and network pharmacology can provide a scientific basis for exploring the medicinal value of Chinese olive. Flavonoids of Chinese olive exert various pharmacological activities through a multi-component, multi-target, and multi-pathway mechanism.

Objective: This study aimed to comprehensively analyze metabolites in Lycium fruits and identify differential metabolites among different Lycium species for the purpose of providing a reference for in-depth exploitation and utilization of Lycium fruits of different species. Methods: Metabolites in the dried fruits of Lycium ruthenicum Murr and Lycium barbarum L. var. auranticarpum K. F. Ching were identified and compared by widely targeted metabolomic analysis based on ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Results: A total of 1 098 metabolites were detected belonging to 12 classes including amino acids and their derivatives, phenolic acids, flavonoids, alkaloids and lipids, among which phenolic acids, flavonoids and alkaloids accounted for the highest proportions. Through principal component analysis (PCA) and cluster analysis, it was found that 235 differential metabolites were up-regulated and 252 differential metabolites were down-regulated in L. ruthenicum Murr compared with L. barbarum L. var. auranticarpum K. F. Ching. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that the differential metabolites between the two Lycium species were mainly involved in the biosynthesis of flavonoids, tropane, piperidine and pyridine alkaloids, secondary metabolites, and ABC transport. Conclusion: Lycium fruits of different species have significant differences in the contents of metabolites. This study provides some theoretical guidance for the development and utilization of Lycium ruthenicum Murr and Lycium barbarum L. var. auranticarpum K. F. Ching.

In order to enhance the flavor and texture of sourdough steamed bread, this study analyzed the growth, fermentation and aroma production characteristics of Saccharomyces cerevisiae XTC-y11 and XTC-m13, Cyberlindnera jadinii HSO-y3, which had been isolated from sourdough, and S. cerevisiae CICC 31616 and evaluated the sensory quality and volatile flavor compounds of steamed bread made with each of these strains. The results revealed that XTC-y11 grew at the fastest rate. XTC-y11 and XTC-m13 had better sugar metabolism than the other strains. Compared with S. cerevisiae CICC 31616, XTC-y11 produced more gas, and XTC-m13 resulted in a larger expansion volume of dough, showing higher fermentation capacity. The total ester concentration of the fermentation broth of HSO-y3 at 24 h was highest (1.672 g/100 mL). The whiteness, hardness, chewability and elasticity of steamed bread with XTC-y11 or XTC-m13 were moderate. The results of sensory evaluation showed that steamed bread with XTC-y11 or XTC-m13 scored highest. Altogether, 37 volatile components were identified in the four steamed breads by gas chromatography-ion mobility spectrometry (GC-IMS), with the predominance of alcohols and esters. 4-Pentenoic acid, 2-methylbutyraldehyde, (E)-2-hexenoic acid, ethyl lactate, ethyl acetate and 2-amylfuran were predominant in steamed bread with XTC-y11, while esters were predominant in steamed bread with HSO-y3. Using partial least square-discriminant analysis (PLS-DA), we found significant differences in volatile components among the four steamed breads, and identified 18 differential compounds. In summary, XTC-y11 had a positive effect on the flavor and quality of steamed breads. This study provides a favorable reference for improving the quality and flavor of steamed bread.

This study aimed to evaluate the antioxidant capacity of glycosylated zein (glu-zein) as a wall material and improve the antioxidant properties of algal oil during storage. The storage stability of algal oil microencapsulated with glu-zein was analyzed and its shelf life was predicted. The optimal processing conditions that provided maximum anti-lipid peroxidation activity of glu-zein (72.31%) were obtained as 1:12, 30 min and 400 W for mass ratio of glucose to zein, reaction time and ultrasonic power, respectively. The anti-lipid peroxidation capacity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, reducing capacity, hydroxyl radical scavenging activity, and superoxide anion radical scavenging capacity of glu-zein were significantly increased over those of zein (P < 0.05). During accelerated storage, the peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) value of algal oil microencapsulated with glu-zein were lower than those of free algal oil and algal oil microencapsulated with zein, with a decrease in POV by 3.68 and 39.14 mmol/kg being found after 18 days of storage at 60 ℃, respectively. At room temperature, the shelf life of algal oil microencapsulated with glu-zein was extended by 240 days when compared with that of free algae oil. At the end of the storage period, algal oil encapsulated by glu-zein had the highest retention rate of docosahexaenoic acid (DHA) (96.95%). The results of this study provide a theoretical basis for expanding the application potential of modified zein as a wall material for the delivery of bioactive substances susceptible to oxygen.

This study investigated the effects of different concentrations (0.1%, 0.3%, 0.5%, 0.8% and 1.0% by mass relative to shrimp meat) of hyaluronic acid (HA) on the gel and physicochemical properties of surimi made from Litopenaeus vannamei. The results showed that adding a certain amount of HA improved the textural characteristics, gel strength, brightness and whiteness of shrimp surimi gel, promoted the transformation of free and immobilized water into bound water, and increased the water-binding characteristics and water-holding capacity. Rheological analysis showed that addition of a certain amount of HA improved the storage moduli of shrimp surimi, but low concentrations of HA could have adverse effects on the apparent viscosity. Chemical force analysis showed that ionic bonds first decreased and then increased, while hydrogen bonds exhibited the opposite trend with the addition of HA. An appropriate amount of HA could improve hydrophobic interactions but the formation of disulfide bonds from sulfhydryl oxidation was also inhibited by HA. Moreover, HA could interact with shrimp surimi proteins, inhibit the formation of protein polymers, change the conformation of proteins, and promote the transformation of the secondary structure of proteins from α-helix to β-structure and random coil. The microstructure of shrimp surimi gel was improved by adding an appropriate amount of HA, becoming more uniform and denser. Among all samples with different levels of HA, shrimp surimi gel with the addition of 0.8% HA had the highest hardness, gumminess, chewiness, gel strength, storage modulus and the densest microstructure, and its water-holding capacity significantly improved when compared with that of the control group (P < 0.05). However, the textural characteristics, gel strength, water-holding capacity and storage modulus of shrimp surimi gel with 0.1% HA were lower than those of the control group, and the microstructure was looser.

This study systematically investigated the impact of covalent binding of tannic acid (TA) to different proteins on protein structure and the stability of a nanoemulsion of Perilla essential oil (PEO). Additionally, the antimicrobial activity of the nanoemulsion was assessed. The interactions between TA and various proteins were explored using fluorescence spectroscopy and Fourier transform infrared (FTIR) spectroscopy, revealing that TA exhibited the most binding sites (n = 1.65) to whey protein isolate (WPI), forming a stable protein-TA complex. The emulsion prepared using TA had high stability. One-factor-at-a-time experiments showed that the emulsion prepared under the conditions of 675 W ultrasonic power and an oil-to-water ratio of 1:9 had the smallest droplet size of (292.3 ± 1.96) nm, a relatively high absolute zeta potential value of (–62.5 ± 0.29) mV, and the highest PEO encapsulation efficiency of (74.51 ± 0.35)%. The interaction between WPI-TA complex and PEO could stabilize the structure of the emulsion, and the emulsion maintained high stability at 4 ℃ for 28 days. Furthermore, emulsion encapsulation significantly reduced the loss of PEO, with the loss of PEO in the emulsion being only one-third of that of the pure essential oil under the same conditions. This study provides new ideas for future research on the synthesis of protein-polyphenol complexes and the encapsulation of volatile substances, laying a foundation for expanding the application of nanoemulsion in the food industry.

In this study, the stability of cow’s milk with fat replacement by soybean oil bodies (SOB) was investigated under different environmental conditions. Moreover, the effect of replacing milk fat with SOB or anhydrous milk fat (AMF) on the stability of milk stability and yogurt quality was evaluated. The results showed that the particle sizes of milk with fat replacement and raw milk were larger at pH 2.0 and 4.0 than at other pH values. The particle size of SOB milk was significantly higher than those of AMF milk and raw milk at pH 2.0–10.0 (P < 0.05). At NaCl concentrations ranging from 0 to 500 mmol/L except for 200 mmol/L, significantly higher particle sizes were observed for SOB milk than AMF milk (P < 0.05). However, all three milks were stable without droplet aggregation. Under different heat treatments, they were very stable. After 6 h of fermentation, SOB milk reached the ideal pH (about 4.5) of yogurt, while a longer fermentation period was required for AMF milk and raw milk. The viscosity of fermented SOB milk was significantly higher than those of fermented AMF and raw milk (P < 0.05), but they had similar good sensory and texture properties. This study can provide a reference for the application of soybean oil bodies as a substitute for milk fat in dairy product processing.

In order to elucidate the basic properties of Vigna radiata 7S (Vr7S) globulin genes and their expression patterns during seed growth and development, the physicochemical properties, structural characteristics, protein tertiary structures, phylogenetic relationship and expression profiles of 10 Vr7S globulin genes were studied using bioinformatics and reverse transcription-polymerase chain reaction (RT-PCR). The results showed that the proteins encoded by the Vr7S globulin genes consisted of 246 to 594 amino acid residues, with isoelectric point (pI) ranging from 5.02 to 6.40, and molecular mass ranging from 27.82 to 70.02 kDa. All Vr7S globulin genes contained 3–7 exons, 2–6 introns, and 5–8 conserved motifs. Vr7S B1 had one conserved cupin domain, while the other nine genes contained two cupin domains. Vr7S globulin had four types of tertiary structures including α-helix and β-chain. In the conserved cupin domain, 67 conserved amino acid residues were shared by mung bean and other species, and mung bean 7S globulin genes had the closest homology adzuki bean 7S globulin genes followed by those of French bean, pigeon pea and soybean. The RNA sequencing (RNA-Seq) and RT-PCR expression profiles of mung bean seeds at different development stages showed that the expression level of the Vr7S globulin genes increased with the maturity of mung bean seeds, which was consistent with the expression pattern of 7S globulin genes in other legume species. These results indicated that the Vr7S globulin genes played a positive role in regulating the generation of mung bean seed storage protein. This study may lay a foundation for further analyzing the biological function of the Vr7S globulin genes in the seed development of mung bean.

In this study, we aimed to investigated the effect of mixed cultures on improving the physiochemical properties, flavor and antioxidant activity of peptides of fermented mutton sausage. The physicochemical indexes such as pH, color and texture, as well as the types and contents of free amino acids and volatile flavor substances in fermented mutton sausage prepared with mixed culture of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 and naturally fermented sausage as a control were measured, and the scavenging ability of peptides extracted from the sausages against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cationic radicals and hydroxyl radicals were tested. The results showed that the mixed culture was able to rapidly reduce the pH of fermented mutton sausage during fermentation, improve its safety, enhance its brightness, color, hardness and chewiness, thereby improving its quality. Moreover, the mixed culture increased the total amount of free amino acids, the types and contents of volatile flavor substances and consequently enhanced the flavor of fermented mutton sausage, as well as significantly increased the radical scavenging capacity of peptides from fermented mutton sausage. In conclusion, inoculated fermentation could significantly improve physicochemical properties, flavor and antioxidant capacity of peptides from fermented mutton sausage. This study can provide a theoretical basis for the industrial production of fermented meat products.

To explore the key antibiofilm components of green Sichuan pepper essential oil (GPEO) against the spoilage microorganism Bacillus amyloliquefaciens and their intracellular targets, a molecular structure database of GPEO components and a collection of the molecule structures of target proteins related to the biofilm formation of B. amyloliquefaciens were created based on related literature data, and the CB-DOCK2 servicer was used to perform molecular docking of the active components of GPEO to biofilm formation-related target proteins. Furthermore, the key antibiofilm components of GPEO were selected based on their docking affinity and their potential targets were explored. Finally, in vitro experiments and crystal violet staining were conducted to confirm the antibiofilm effects of two key active components of GPEO, caryophyllene oxide and β-caryophyllene, against B. amyloliquefaciens. Molecular docking results showed that 24 volatile components of GPEO had different affinities to 58 targets associated with the biofilm formation of B. amyloliquefaciens, among which β-caryophyllene and caryophyllene oxide could tightly bind to ComP and RapC through intermolecular forces such as hyperconjugation, hydrophobic interaction and van der Waals force, forming a stable conformation. In vitro experiments showed that the minimal inhibitory concentrations (MICs) of caryophyllene oxide and β-caryophyllene against the biofilm of B. amyloliquefaciens were 6.0 and 2.0 mg/mL, respectively. Both compounds interfered with the swimming motility of this bacterium, reduced the initial cell adhesion and auto-aggregation ability, and altered the cell surface hydrophobicity. These results provide feasible strategies to help decipher the intracellular molecular mechanisms related to the biological activity of plant essential oil.

The protective effects of corn protein hydrolysate (CPN) on gastric injury in mice induced by Helicobacter pylori infection were investigated. Healthy Kunming male mice were adaptively fed for seven days and randomly divided into six groups: normal, model, CPN200 (200 mg/kg mb), CPN400 (400 mg/kg mb), CPN600 (600 mg/kg mb) and positive control. The animal model of H. pylori infection was established by gastric administration of H. pylori. After administration of CPN for 5 continuous weeks, the levels of gastric antioxidant capacity, inflammatory cytokines and nuclear transcription factors and gastric histological changes were measured. The results showed that the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) significantly increased (P < 0.05)，the content of malondialdehyde (MDA) significantly decreased (P < 0.05) in the CPN groups when compared with the model group. Moreover, the levels of tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), myeloperoxidase (MPO), monocyte chemotactic protein-1 (MCP-1) and keratinocyte chemokines (KC) significantly decreased (P < 0.05), and the levels of key metabolites such as Toll-like receptor 4 (TLR4), myeloid differentiation factor 88 (MyD88) and nuclear factor-κB (NF-κB) significantly decreased as well (P < 0.05). In conclusion, corn protein hydrolysate can significantly increase antioxidant capacity, reduce the degree of lipid peroxidation, attenuate gastric inflammatory response and inhibit the NF-κB signaling pathway, therefore exerting an antagonistic effect against gastric injury in mice induced by H. pylori infection.

This study explored the effect of commercial ripened Pu-erh tea (Y562, China Tea (Yunnan) Industry Co. Ltd.) on improving the health of populations with abnormal glucose and lipid metabolism. Qualified volunteers were recruited for nutritional epidemiological and clinical intervention studies. The volunteers were asked to drink the tea for three months. Their body composition (body mass, body mass index (BMI), body fat ratio and visceral fat), body circumferences (waist circumference, hip circumference and neck circumference), glucose metabolism-related indicators (fasting blood glucose, insulin, C-peptide, glycosylated hemoglobin), lipid metabolism-related indicators (total cholesterol, triglycerides, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, apolipoprotein A1 and B), blood uric acid levels, liver fat contents, and gut microbiota were tested and compared before and after drinking the tea to explore its health benefits. The results showed that after drinking Y562 without any change in diet or exercise for three months, the body mass, BMI, body circumferences, blood lipids (high-density lipoprotein cholesterol, apolipoprotein A1 and B), and liver fat contents of the volunteers were significantly improved (P < 0.05). Blood glucose (fasting blood glucose, insulin, C-peptide, insulin resistance, and glycosylated hemoglobin), triglyceride, and uric acid levels were also improved, but without any statistical significance (P > 0.05). Moreover, the gut microbiota was improved, showing increased uniformity. The relative abundance of Lactobacillus, Clostridium, Akkermansia muciniphila, Clostridium screenens and Streptococcus thermophilus was increased, while that of Streptococcus, Lactococcus, Bacteroides, Bifidobacterium and Paraacteroides distasonis was decreased. This study suggests that ripened Pu-erh tea Y562 has the potential to help reduce the body mass, improve the body shape, reduce blood glucose and lipids, and alleviate non-alcoholic fatty liver disease (NAFLD). The underlying mechanism may be related to the regulation of the intestinal microecology and the bile acid pathways by Pu-erh tea.

Objective: To study the impact of Tremella polysaccharide on the ameliorative effect of probiotic-fermented camel milk on immunity and intestinal mucosal barrier function in cyclophosphamide (CTX)-induced immunosuppressed mice. Methods: The physicochemical indexes and antioxidant activities of probiotic-fermented camel milk with and without added Tremella polysaccharide were determined. BALB/C mice were randomly divided into four groups: normal (NC), model (MD), probiotic-fermented camel milk (FCM), and probiotic-fermented camel milk with Tremella polysaccharide (FYCM), which were gavaged with 0.2 mL of normal saline, normal saline, FCM, and FYCM for 30 days, respectively. During the last four days, all groups except the NC group were intraperitoneally injected with a daily dose of 60 mg/kg·mb CTX to establish an immunosuppression model. Organ indexes, the proliferation activity of spleen lymphocytes, delayed-type allergic reaction, cytokine and immunoglobulin contents, spleen and jejunum morphology were analyzed. Results: During 21 days of low temperature storage, the pH of FYCM decreased slowly from 4.52 to 4.30, the titratable acidity increased gradually from 95.7 to 124.73 °T, the number of lactic acid bacteria decreased from 9.40 × 109 to 8.38 × 109 CFU/mL, and the water holding capacity decreased from 39.23% to 35.13%. Compared with FCM, the antioxidant capacity of FYCM was significantly improved (P < 0.01). Furthermore, compared with the MD group, FYCM significantly improved organ indexes, spleen lymphocyte proliferation activity and delayed-type hypersensitivity (DTH), upregulated the levels of interleukin (IL)-6, interferon-γ (IFN-γ), immunoglobulin G (IgG), immunoglobulin M (IgM), and secretory immunoglobulin A (sIgA), and repaired spleen and jejunum mucosal structures, and its effect was significantly more pronounced than that of FCM. Conclusion: Probiotic-fermented camel milk incorporated with Tremella polysaccharide has the potential to regulate immune and intestinal mucosal barrier function, thereby having broad application prospects in the functional dairy market.

In order to investigate the formation mechanism of the quality of baked green tea, we used metabolomics based on ultra-high performance liquid chromatography-quadrupole-Exactive mass spectrometry (UPLC-Q-Exactive/MS) to analyze the differences in the chemical compositions of green tea samples at different stages of thermal processing such as fixation, drying and roasting. A total of 125 compounds were identified, including 10 flavanols, 14 dimeric catechins, 19 flavanol-O-glycosides, 5 flavone-C-glycosides, 8 N-ethyl-2-pyrrolidinone-substituted flavan-3-ols (EPSF), 16 amino acids, 13 phenolic acids, 4 organic acids, 11 alkaloids, 13 lipids, 4 aroma glycosides and 8 other compounds. The results of partial least squares-discriminant analysis (PLS-DA) and heat map analysis showed that the chemical components obviously changed during the thermal processing of green tea, and 114 significantly differential compounds were selected (P < 0.05). In the three stages of thermal processing, the contents of most catechins and dimeric catechins decreased, and the contents of EPSFs, flavone- C-glycosides, and lipid compounds significantly increased. The contents of aroma glycosides (phenylethyl primeveroside, linalool primeveroside, and linalool oxide primeveroside) increased by 439% to 2 497% during the fixation process. The content of N-(1-deoxy-D-fructosyl)theanine increased by 820% to 1 290% during the drying process. The contents of flavanol-O-glycosides (myricetin 3-galactoside, kaempferol-3-galactoside, kaempferol 3-arabinoside, myricetin 3-glucoside and kaempferol-3-glucoside) decreased significantly during roasting. This study can provide a theoretical reference for future improvement of green tea quality.

In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to analyze the composition of volatile organic compounds (VOCs) and lipids in pot-stewed duck from three breeds, Cherry Valley, Jingjiang and Muscovy. A total of 53 VOCs and 3 538 lipids were identified. In addition, 16 characteristic VOCs were identified, and 1 387 potential lipid markers were selected to differentiate the three stewed ducks. Network analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis revealed that phospholipids were closely linked to lipids and unsaturated fatty acids with more than 18 carbon atoms may be the major degradation products of lipids. The results of correlation analysis showed that VOCs were closely related to lipids, and phospholipid markers, mainly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), may contributed to the formation of characteristic VOCs. Cluster analysis showed that the flavor and lipid compositions of stewed Jingjiang and Muscovy ducks were relatively similar. This study may provide a theoretical basis for the flavor regulation of pot-stewed duck and the selection of duck breeds for the production of pot-stewed duck.

The numb taste profiles of green pepper samples collected from seven regions in Sichuan and Chongqing were characterized by time-intensity (TI) sensory evaluation, and the contents of the major numb-taste components of these samples were determined by high performance liquid chromatography (HPLC). Meanwhile, correlation analyses between the numb-taste components and the sensory characteristics of green pepper were carried out by partial least squares regression (PLSR). The results showed that the numbness of green pepper rapidly rose initially, followed by a slow decline, reaching its peak after around 100 s. Amide content varied greatly among different samples, from 5 505.77 to 8 639.30 mg/100 g. The results of PLSR indicated that the numb taste of green pepper was closely related to its amide composition, and the maximum intensity, total duration (Ttot) and area under the curve (AUC) were strongly positively correlated with hydroxy-α-sorcinin, and Ttot was strongly positively correlated with hydroxy-ε-sorcinin and hydroxy-β-sorcinin. The numb taste and amide composition of green pepper varied among the geographical areas. Hydroxy-α-sorcinol and pepper oleoresin were the key substances responsible for the differences in the numb taste of different green pepper samples. We hope that this study will provide basic data reference and a scientific basis for follow-up evaluation of the numb taste quality of green pepper from Sichuan and Chongqing.

In this study, the nutrient, amino acid and anthocyanin composition of three varieties (Rose Honey, Cloud Dance, and French Wild) of wine grape pomace from Yunnan were investigated. Subsequently, the in vitro antioxidant and hypoglycemic activities of the free, esterified and bound phenols extracted from each variety of wine grape pomace were evaluated in terms of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activities, ferric reducing power, α-glucosidase and α-amylase inhibitory activities. Meanwhile, qualitative analysis of phenolic compounds was conducted using high performance liquid chromatography (HPLC). The results showed that the three varieties of grape pomace had similar nutrient composition, characterized by high dietary fiber content, low fat content, and abundant content and reasonable composition of essential amino acids. Overall, Rose Honey had the highest nutritional value. Furthermore, two types of anthocyanidins and 34 types of anthocyanins, primarily in the form of 3-O-glucoside, were identified in all the samples. Notably, Cloud Dance showed the highest number and amount of anthocyanidins, followed by Rose Honey. Additionally, among the three varieties of grape pomace, Rose Honey exhibited the highest total phenol content and the strongest antioxidant capacity and α-glucosidase inhibitory activity, but its α-amylase inhibitory activity was similar to that of French Wild. Regarding the different forms of phenols, the total content and in vitro antioxidant capacity of bound phenols were higher than those of free and esterified phenols, whereas the esterified phenols demonstrated higher α-amylase inhibitory activity. A total of 18 phenolic compounds were detected in the three varieties of grape pomace, with Rose Honey being found to contain a larger number of phenolic compounds (16) than the other two varieties. Moreover, the content of bound phenols was higher than those of free and esterified phenols. In conclusion, these three varieties of grape pomace possess good nutritional value and functional activities, which are suitable to be developed as functional food ingredients due to their high dietary fiber content and low fat content as well as antioxidant and hypoglycemic activity. Among these three varieties, Rose Honey has the greatest development potential. The findings of this study provide important reference for the high-value comprehensive utilization of Yunnan wine grape pomace and even for the development of the highland grape wine industry in Yunnan.

In this study, the basic nutritional components and physicochemical indicators of camel milk were measured during the early, middle, late, and dry lactation stages to explore their variation patterns throughout the entire lactation process. Meanwhile, quantitative proteomics was employed to analyze the differential proteins between camel colostrum and mature milk and their potential functional information was uncovered. The results showed that the contents of basic nutrients (protein, fat, lactose, and total solids) in camel milk was the highest at the early lactation stage, and subsequently decreased as lactation proceeded. The physicochemical properties of camel milk varied with lactation period. Milk density and refractive index were the highest at the early lactation stage, and then significantly decreased (P < 0.05). The pH and titratable acidity of camel milk were the highest (6.89 and 20.71 °T, respectively) at the dry lactation period. However, lactation period had little effect on the electrical conductivity of camel milk. High-abundance protective proteins such as immunoglobulins, insulin-like proteins, and lactoferrins were found in camel milk, and a total of 641 significantly differential proteins were identified between camel colostrum and mature milk (P < 0.05). In addition, the high-abundance proteins in camel colostrum were mostly related to immune response, anti-inflammatory effect, tissue protection and repair, and metabolic processes, indicating that camel colostrum was more helpful in establishing the immune system against microbial infections in camel calves. This study provides a deep insight into the physicochemical properties of proteins in camel milk during lactation, thereby providing valuable information for the development of functional foods.

The microstructure, the submicroscopic structure and fractal structure of starch paste system, and the long- and short-range ordered structures of amylose and amylopectin in restructured rice prepared by extrusion of broken rice at varying screw speeds were compared by scanning electron microscopy (SEM), small angle X-ray scattering (SAXS), X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy. It was found that the helical conformation of rice starch changed after extrusion treatment, the number of holes on its surface increased, and the crystalline structure obviously altered. With the decrease in extrusion screw speed, the mass fractal dimension, relative crystallinity (RC) and degree of double helix of rice starch gradually decreased, and the system showed a loose and disordered state. Moreover, After separating amylose and amylopectin, it was found that the extrusion treatment led to the formation of small amounts of amylose-lipid complex as well as a maximum particle size of amylopectin of over 1 000 μm, and increased the surface roughness of the particles. This study has important implications for the restructuring and utilization of rice by-products.

This study investigated the effects of ultrasound treatment at different powers (0, 150, 300, 450 and 600 W) and a 20 kHz frequency for different durations (0, 5, 10 and 15 minutes) on the structure, physicochemical properties and emulsifying performance of sarcoplasmic proteins (SP) extracted from pale, soft and exudative (PSE)-like chicken meat. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed no significant changes in the composition of SP before and after ultrasound treatment. Circular dichroism (CD) spectroscopy showed that sonication did not alter the secondary structure of PSE-like chicken SP. Both ultrasonic treatment time and power had significant effects on the particle size, turbidity, potential, surface hydrophobicity, fluorescence intensity, ultraviolet (UV) absorption spectrum, solubility, and emulsifying properties of SP. With increasing ultrasonication time and ultrasonic power, the average particle size and turbidity of SP decreased significantly (P < 0.05), reaching minimum values of 237.2 nm and 0.018, respectively. The absolute value of zeta potential, solubility, surface hydrophobicity, and fluorescence intensity significantly increased. Experimental results showed that the most pronounced effects were observed at a 600 W power and 15 min, resulting in an up to 44.72% increase in solubility compared with the control group. In addition, ultrasonication could significantly increase the emulsifying activity index (EAI) and emulsion stability index (ESI) of SP, and reduced the turbiscan stability index (TSI) of the emulsion stabilized by SP (P < 0.05). The highest emulsifying performance of SP was observed after ultrasonication at 20 kHz, 300 W for 15 min, with a 79.18% increase in EAI and a 44.87% increase in ESI. In summary, ultrasonication changed the structural properties of PSE-like chicken SP and effectively improved its solubility and emulsifying properties.

In an effort to provide a theoretical basis and data reference for the efficient processing and utilization of peanuts, changes in the moisture content, browning degree, particle texture parameters, water state and distribution, and protein denaturation degree of peanuts before and after microwave pretreatment were investigated, as well as the effect of microwave pretreatment on the yield of screw-pressed peanut oil. The results were compared with those obtained using vacuum oven drying. Meanwhile, for each pretreatment, the Pearson correlation between oil yield and moisture content, browning index (BI), particle texture parameters, water state, and protein denaturation degree was determined. The results showed that after microwave treatment for 7 min at 900 W or vacuum oven treatment at 85 ℃ for 89 min, the moisture content of peanuts decreased from 5.25% to 2.27%, with the highest oil yields of 45.85% and 45.76% being obtained, respectively. Under these conditions, the shear stress formed between peanuts and the oil press was moderate, peanuts were fully squeezed and deformed, with a large amount of oil flowing out, and peanuts had the best plasticity, the most ideal moisture state and a moderate degree of protein denaturation, so that not only a large amount of oil flowed out, but also peanuts were not easily broken, thus not affecting the formation of peanut cake.

The objective of study was to investigate the softening effect and mechanism of Garcinia gummi-gutta on grass carp bones. The pattern of change in the hardness of grass carp bones was studied during pickling using a G. gummi-gutta juice-based marinade at different temperatures (5, 10, 25, and 40 ℃). At the same time, changes in the composition and structure of grass carp bones and in the acidity and pH of the marinade were also determined. The results showed that the hardness of grass carp bones gradually decreased with pickling time, which decreased by 71.5%–79.4% after 25 days of pickling (P < 0.05). The ash content decreased by 11.90%–16.65% (P < 0.05), and the moisture content by 4.23%–13.08% (P < 0.05). The dense and ordered microstructure became loose and porous. This was because the reaction of H+ with hydroxyapatite in fish bones enabled calcium to be dissolved from fish bones and the consumption of H+ in the pickling solution decreased its acidity and increased its pH. Malic acid was played a major role in softening fish bones. Infrared spectroscopic analysis showed that the triple helix structure of fish bone collagen was not destroyed, but the absorption peak corresponding to amide A shifted to a higher wavenumber, suggesting a reduction in the number of hydrogen bonds, which might be related to the loss of hydroxyapatite in fish bones.

Changes in the total viable count (TVC), total volatile base nitrogen (TVB-N) content, thiobarbituric acid (TBA) value, K value, water distribution, microstructure and protein degradation of whole, gutted and filleted turbot were determined during ice storage, and the taste profiles were collected using an electronic tongue. Meanwhile, the volatile substances were detected by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that the filleted fish had higher values of TVC, TVB-N and TBA than the whole and gutted fish during ice storage, with a TVC value of 7.05 (lg (CFU/g)) being recorded after 12 days, exceeding that at the end of storage. In addition, the content of salt-soluble protein in the fillet decreased to the lowest level of 1.57% on day 19, which was accompanied by a greater degree of muscle fiber breakage and increased space between muscle fibers. Compared with the whole fish, the gutted fish had higher TVC and TVB-N values of 6.58 (lg (CFU/g)) and 16.72 mg/100 g on day 19, respectively. The percentages of free water in the whole and gutted fish at the end of storage were 0.21% and 0.28%, respectively, which were significantly lower than that of the fillet (P < 0.05), indicating better maintenance of muscle tissue structure in the whole and gutted fish. Finally, orthogonal partial least squares-discriminant analysis (OPLS-DA) and clustered heatmap analysis based on the measured GC-IMS fingerprints distinguished the whole, gutted and filleted fish at different storage times. In conclusion, the rate of quality deterioration of the fillet was the fastest, followed by the gutted fish, and the quality of the whole fish deteriorated at the slowest rate under ice storage conditions. The results of this study can provide a reference for developing an alternative to traditional live circulation of turbot.

In order to investigate the quality changes in different parts of rice ball during storage at 4 ℃, rice ball was divided into outer, middle and inner parts from outside to inside, and low-field nuclear magic resonance (NMR) spectroscopy, a rice taste analyzer, an X-ray diffractometer, scanning electron microscopy (SEM) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the physicochemical and microstructural changes of the three parts of rice ball during storage. The results showed that with the increase in storage time, the moisture content of rice ball changed little, but the transverse relaxation time (T2) of each part of rice ball exhibited an overall downward trend, and the bound water was partially transformed into free water. The appearance and taste decreased significantly (P < 0.05), and the overall scores of the outer, middle, and inner layers decreased from 66, 65, and 63 to 50, 49, and 50 points, respectively. The hardness increased significantly (P < 0.05), the viscosity decreased significantly (P < 0.05), while no significant change in elasticity was observed. The concentrations of three volatile components in each part of rice ball decreased, while the concentrations of eight other volatile components increased. Rice ball starch exhibited a B-type crystalline structure, and the relative crystallinity of starch in the outer, middle and inner layers increased from 6.21%, 5.14% and 5.24% to 10.62%, 9.99% and 9.23%, respectively. The reticular structure in the cross-section of rice ball collapsed and the pores became heterogeneous in size. At the same storage time, the difference between the outer and inner layers of rice ball was the greatest, and the outer layer was more seriously aged and deteriorated when compared with the inner layer. The results of the study can provide a theoretical basis for the maintenance and improvement of rice ball quality.

In this study, in order to establish an electrochemical method for the rapid and sensitive determination of benzo[a]pyrene (BaP) in barbecued meat products, a Fe3O4/multi-walled carbon nanotubes (MWCNTs)-COOH/Nafion/glassy carbon electrode (GCE) electrochemical sensor was prepared using magnetic ferric oxide (Fe3O4), MWCNTs-COOH and Nafion as composite modifying materials and a GCE as carrier. The optimal conditions were determined as follows: disodium hydrogen phosphate-potassium dihydrogen phosphate solution at pH 2.5 as electrolyte solution, 0.5% Nafion as dispersant, 6 µL of modifying solution (2 mg/mL), and enrichment time 15 min. Under these conditions, there was a good linear relationship between BaP concentration in the range of 0–100 nmol/L and peak current, with a determination coefficient (R2) of 0.997 0. The detection limit of this method was 3.12 × 10–10 mol/L, and the spiked recoveries ranged from 86.65% to 96.97%. In conclusion, the electrochemical sensor has good stability and reproducibility and is suitable for the rapid detection of BaP in barbecued meat products.

Objective: To establish a molecular method for the authentication of spices that can be used under different conditions for qualitative or semi-quantitative analyses. Methods: The real-time polymerase chain reaction (PCR) assay was developed based on SYBR Green I. Specific primers were successfully designed for the detection of star anise, fennel, pepper and prickly ash. Results: This method was able to specifically detect star anise, fennel, pepper and prickly ash with good linearity being found between Ct values and standard volume fraction in the range of 0.001%–10%. The limit of detection (LOD) was 1% for star anise standard, and 0.001% for fennel, pepper and prickly ash standards. The developed method was used to detect five actual samples. Star anise, fennel, pepper and prickly ash were not detected in sample 1; Star anise, fennel and pepper were detected in samples 2, 3 and 5; Star anise, fennel, pepper and prickly ash were detected in sample 4. Conclusion: This method has high sensitivity and good repeatability, and can be applied to the detection of real samples.

This study proposed a non-destructive method for rapid freshness evaluation of green bean based on Raman spectroscopy. The Raman spectra of green bean with different storage times were collected, its physicochemical indicators reflecting changes in freshness including mass loss rate, total color difference (∆E), hardness, ascorbic acid content and chlorophyll content were measured, and chemometrics methods were used to associate the spectral data with the physicochemical data. The effectiveness of different spectral pretreatments such as baseline correction (BL), Gaussian filter (GF), normalization (NL) and standard normal variable (SNV) was compared, and partial least squares regression (PLSR) and principal component regression (PCR) were used individually to establish freshness prediction models will all or selected wavenumbers. Moreover, the regression coefficient (RC) method was used to select the characteristic Raman wavenumbers. The simplified PLSR model for each freshness indicator showed a correlation coefficient of calibration set (rc) of greater than 0.92, a correlation coefficient of prediction set (rp) of greater than 0.89, and a residual predictive deviation (RPD) of greater than 2.0. The rc and rp of the PCR model were greater than 0.79 and 0.73, respectively. Therefore, the results of this study indicate that Raman spectroscopy allows non-destructive and rapid detection of the freshness of green bean.

A rapid method was developed for the simultaneous determination of flupyradifurone and its metabolites 6-chloronicotinic acid and difluoroacetic acid in milk using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). A simple and efficient dispersive solid phase extraction method was used to purify milk samples, and the purification strategy was evaluated. After improved quick, easy, cheap, effective, rugged and safe (QuEChERS) treatment, 0.1% formic acid in acetonitrile was used as the mobile phase for chromatographic separation on a Shim-pack-GIST C18 column, and the detection was performed in the multiple reaction monitoring (MRM) mode. The external standard method with matrix standard curves was used for quantification. The results showed that under the optimal conditions, good linearity (determination coefficient greater than 0.996) was observed for flurofuranone, 6-chloronicotinic acid and difluoroacetic acid in the concentration ranges of 0.005–0.5, 0.005–0.5 and 0.025–2.5 mg/L, respectively. The average recoveries of flupyradifurone and its metabolites at three spiked concentrations varied from 70.2% to 97.6%, with relative standard deviations (RSDs) between 3.6% and 5.3%, and the limits of detection (LODs) ranged from 0.01 to 0.05 mg/kg, much lower than the national maximum residue limits. This method was characterized by high accuracy, high sensitivity, and good reproducibility. Therefore, it is suitable for large batches of milk samples, and can provide reliable technical support for the management of the pesticide flupyradifurone.

Type 2 diabetes mellitus (T2DM), a chronic metabolic disease caused by an imbalance between carbohydrate intake and metabolism, is one of the most difficult metabolic diseases to treat worldwide. The main symptoms of T2DM include hyperglycemia, insufficient insulin secretion, insulin resistance, polydipsia and polyuria. T2DM is often accompanied by many complications such as atherosclerosis, renal function injury and non-alcoholic fatty liver disease. Glucagon-like peptide-1 (GLP-1) is a polypeptide composed of 31 amino acids, which is mainly used to maintain glucose homeostasis in vivo and relieve T2DM. However, its half-life is short and it is easily degraded in vivo. This article introduces probiotics and their metabolites that regulate GLP-1 in the host, and also discusses the alleviative effect of GLP-1 on T2DM, including the association between GLP-1 and T2DM, the clinical application of metformin and GLP-1 agonists, the insufficiency of GLP-1 in alleviating T2DM and the regulation of the GLP-1 content by related prebiotics. Finally, the regulatory mechanisms of probiotics and their metabolites on GLP-1, including short-chain fatty acids, bile acids (BAs), tryptophan and its derivatives and extracellular polysaccharides, are summarized in order to provide some references for studies on the regulatory effects of probiotics and their metabolites on GLP-1 production and release in the host as well as their alleviative effects on T2DM.

The structural heterogeneity and complexity of plant cell wall polysaccharides limit the release of phytonutrients in food processing, ultimately affecting the sensory quality, nutritional value, and shelf stability of products. Efficient enzymatic hydrolysis using plant cell wall polysaccharide-degrading enzymes (PCWPE) is a key step in overcoming the plant cell wall, a chemically complex structure composed mostly of polysaccharides, in food processing. PCWPE include cellulase, hemi-cellulase and pectinase, which specifically and efficiently hydrolyze glycosidic bonds in plant cell wall polysaccharides, significantly improving the sensory flavor and nutritional value of products, enhancing the stability of multiphase systems, and increasing the product yield. In recent years, PCWPE have been widely used in beverage processing, phytonutrient extraction, functional sugar preparation, and the processing of emerging sustainable plant-based food and thereby have become a research hotspot in the field of green food processing. This article summarizes the latest research on the mechanism of action of PCWPE, efficient enzymatic hydrolysis techniques and their application in the food industry, with a view to providing a reference for technological innovation in the field of high-quality plant-based food processing.

The APETALA2/ethylene-responsive factor (AP2/ERF) transcription factor family is one of the largest transcription factor families in plants. Its subfamily members activate or repress the expression of related genes by specifically binding to cis-acting elements such as the GCC box and DRE/CRT in the promoter regions of downstream interacting genes, and participate in the regulation of biological processes such as growth and development, maturation and senescence, and stress response in fruits and vegetables. In recent years, an increasing number of studies have shown that AP2/ERF can also regulate the quality and resistance of fruits and vegetables by regulating target genes and inducing various phytohormone responses such as ethylene, jasmonic acid and salicylic acid, or by acting as a response factor in response to phytohormone signals. This article provides an overview of the structural characteristics of AP2/ERF transcription factors and their classification and distribution in fruits and vegetables and reviews the latest research progress in the regulatory effect of AP2/ERF on stress resistance in fruits and vegetables through interaction with the major hormone signals. It is our hope that this review will provide a theoretical basis for enhancing stress resistance in fruits and vegetables from the perspective of hormonal regulation of AP2/ERF transcription factors.

Thermal cooking is one of the major application scenarios of edible oils in Chinese cooking. Cooking oil fume (COF), which is generated from edible oils during thermal cooking, is a complex mixture of solid particles, liquid droplets and gaseous volatile organic compounds (VOCs), and COF imposes adverse effects on both the indoor atmosphere and human health. In the present review, we first elucidate the compositional characteristics of the two major harmful substances in COF, particulate matter (PM) and VOCs and their emission status during the thermal cooking of edible oils, and then summarize the influences of COF exposure on human respiratory diseases and other related health risks. Next, the major factors that affect the composition and emission characteristics of COF are discussed from the perspectives of thermal cooking methods, types of cooking ingredients, and the quality and basic properties of edible oils. Finally, an outlook is given on the optimization of edible oil processing technologies based on the compositional characteristics of COF and the development of new processing technologies, raw materials and pathways for future edible oils in the future in order to achieve precise and moderate processing of edible oils that is green with low energy consumption and to produce high-quality, nutritious and healthy edible oils for use in Chinese cooking. This review could provide some references for the future development of edible oil and fat processing technologies, and may be of guiding significance to improving the nutritional quality and safety of edible oils and fats and even helping to achieve the national strategic goals of “Healthy China” and “Double Carbon”.

Concerns about fresh food quality have continuously increased in recent years. Reducing the spoilage and loss of fresh foods and ensuring their safety for consumption are of great significance to facilitating the high-quality development of the food industry and meeting people’s growing needs for a better life. Active composite packaging films have demonstrated remarkable efficacy in enhancing the quality of fresh foods. Metal nanoparticle-polymer composite films can inhibit microbial growth and metabolism, slow down the oxidation process of foods, and reduce harmful substances in the storage microenvironment, thereby improving the safety of foods and finally extending the shelf life. As such, active composite packaging films have become a research hotspot in the field of food preservation. This review first summarizes the fabrication strategies and characteristics of metal nanoparticle-polymer composite films. Subsequently, a comprehensive analysis of the mechanism of food preservation by the composite films is conducted from the aspects of antibacterial effect, antioxidant effect, ethylene removal, and high barrier properties. Additionally, the sensing function and biosafety of the composite films are explored. Finally, the current challenges for the application of the composite films are elaborated, and an outlook on future opportunities is provided with a view to promoting the research and application of composite films in the field of fresh food packaging.

Phospholipid is widely found in eggs, poultry, legume seeds and aquatic products, which is prone to oxidation degradation during food processing and storage. Moderate oxidation gives food a special flavor, while excessive oxidation will cause food quality deterioration and a decrease in food flavor. The oxidation of phospholipid could be influenced by light, temperature, and oxygen. Phospholipid oxidation is complex and gives rise to a wide range of products. When used singly, existing analytical techniques cannot accurately evaluate the level of phospholipid oxidation, and the regulation techniques for phospholipid oxidation have limitations from safety and economical perspectives. This paper gives an overview of the mechanism, detection and regulation techniques for the oxidative degradation of phospholipids, which will facilitate a systematic understanding of the oxidative degradation of phospholipids during the processing and storage of meat and aquatic products and may also provide a theoretical basis for regulating food flavor and improving food quality.

Emulsions stabilized by natural biocompatible polymers, such as proteins and polysaccharides, have become increasingly prevalent in the food industry. However, lipid and protein oxidation inevitably occur in emulsions during storage, which have a significantly negative impact on the application of emulsions in the food industry. Polyphenols, as natural antioxidants, can bind to proteins and polysaccharides and regulate the oxidative stability of emulsions stabilized by proteins, polysaccharides or their complexes by altering the structure, interfacial properties, and antioxidant activity of proteins and polysaccharides. Furthermore, polyphenols, owing to their robust ability to scavenge free radicals, reduce metal ions, and promote the formation of interfacial barriers by emulsion stabilizers, represent a highly cost-effective option for enhancing the lifetime and quality of food emulsions stabilized by natural biocompatible polymers. Nevertheless, few studies have elaborated on the mechanism of the impact of polyphenols on the oxidative stability of emulsions stabilized by proteins, polysaccharides or their complexes. On this ground, this article first describes the co-oxidation mechanism of lipids and proteins in food emulsions and summarizes the interaction of polyphenols with proteins, polysaccharides and their complexes. Next, the impacts of types and amounts of polyphenols on the structures, interfacial properties, and antioxidant activities of polyphenol-protein/polysaccharide and polyphenol-protein-polysaccharide complexes are analyzed. Finally, the effects and underlying mechanisms of polyphenols on the oxidative stability of protein, polysaccharide or protein-polysaccharide stabilized emulsions are discussed. The findings of this review provide a theoretical basis for improving the application of food emulsions in the food industry.

Depression is a psychiatric disorder with the highest suicide rate, and current medication for depression often comes with numerous side effects during long-term treatment. The causes and pathogenesis of depression are complex. Many studies have suggested that various flavonoids, which widely distributed in plants, are significantly effective in improving depression. Additionally, a substantial body of recent research has demonstrated a close relationship between changes in the gut microbiota and the development of depression. Flavonoids can alter the composition and metabolites of the gut microbiota, thereby affecting human emotion and behavior through the microbiota-gut-brain axis. This article provides a review of research findings on the interaction between the gut microbiota and depression. It also discusses the potential mechanism through which flavonoids, via the gut microbiota, could ameliorate depression by regulating inflammatory factors, neurotransmitters, short-chain fatty acids, and other related factors, hoping to provide ideas for follow-up research to explore the pathogenesis, prevention and improvement of depression.