In order to investigate the effect of mitochondrial Tu translation elongation factor (TUFM) expression on the water-holding capacity (WHC) of meat during the postmortem aging of Qinchuan cattle meat, changes in the pH, storage loss, centrifugal loss, cooking loss, and water distribution of the longissimus dorsi of Qinchuan cattle as well as its myofibrillar protein degradation were determined after different aging durations at 4 ℃. Besides, TUFM expression and content as well as beclin 1 expression were examined after 0, 96 and 192 h of aging. The results showed that myofibrillar protein was degraded during the postmortem aging process, and there was a close relationship between the expression of TUFM and beclin1 protein and the WHC of beef. Proteomics revealed consistent changing trends between the expression of TUFM and its content. In general, beclin1 protein expression, storage loss, centrifugal loss, and cooking loss initially increased and subsequently decreased, whereas the opposite was true for pH. Pearson’s correlation analysis showed that the expression of TUFM was highly significantly positively correlated with low-field nuclear magnetic resonance peak area ratio P2b and beclin 1 protein expression (P < 0.01), significantly positively correlated with storage loss, centrifugal loss, and cooking loss (P < 0.05), highly significantly negatively correlated with P21 (P < 0.01), and significantly negatively correlated with P22 (P < 0.05), but had no significant correlation with pH (P > 0.05). Through proteomics, 23 differential proteins related to TUFM were identified, and Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis showed that the differential proteins could mediate cellular autophagy by participating in energy metabolism through a variety of pathways. Pearson’s correlation analysis showed that five differential proteins (ATP5F1D, EEF1A2, GSPT1, NDUFB5, and SUCLG1) were significantly correlated with WHC (P < 0.05, P < 0.01). From these analyses, it is clear that there are six proteins including TUFM that affect the WHC of meat by affecting cellular autophagy positively or negatively through various pathways such as energy metabolism and oxygen transport.

In order to explore the response patterns of the jasmonic acid (JA) and salicylic acid (SA) signaling pathways in mango fruits to Lasiodiplodia theobromae, we analyzed the synthesis of JA and SA in L. theobromae mycelia infecting the fruit and in the infected fruit as well as the expression of genes involved in the JA and SA signaling pathways and the expression of resistance-related genes. The results showed that the production of JA and SA in the mycelia gradually increased with increasing infection time. JA production increased significantly in the inoculated fruit, while SA production decreased significantly with increasing storage time (P < 0.05). The expression of genes related to JA signaling pathway, such as jasmonate resistant 1 (MiJAR1), allene oxide synthase (MiAOS), and myelocytomatosis 2 (MiMYC2) were rapidly up-regulated at the early stage and down-regulated at the late stage. The gene expression of coronatin insensitive 1 (MiCOI1) was continuously down-regulated. The gene expression of isochorismate synthase (MiICS), a SA signaling pathway-related gene, was down-regulated, while the gene expression of non-expressor of pathogenesis-related genes 1 (MiNPR1) was up-regulated at the early stage and down-regulated at the late stage. The expression of resistance-related genes, such as phenylalanine ammonia lyase (MiPAL), peroxidase (MiPOD), and β-1,3-glucanase (MiGLU) were up-regulated at the early stage, while the expression of chitinase gene (MiCHI) was continuously up-regulated after 12 h. Overall, these results indicate that infection with L. theobromae activates the synthesis of JA and its signal transduction, but inhibits the synthesis and signal transduction of SA in mango fruits.

In order to explore the effect of benzothiadiazole (BTH) treatment on amino acid accumulation, degradation and metabolism during the growth of grape fruits, ‘Chardonnay’ grape berries at veraison were sprayed with BTH at 50 mg/L and plucked once every 10 d from the next day (60 d after flowering) until maturity (110 d after flowering). The contents of glucose, fructose, sucrose, organic acids and amino acids, as well as enzyme activities related to amino acid degradation and metabolism and the resulting aroma products were analyzed by high performance liquid chromatography (HPLC), an automatic amino acid analyzer and solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that glutamic acid, arginine and proline were the major amino acids in ‘Chardonnay’ grape. BTH treatment promoted the accumulation of amino acids, inhibited the production of glucose, fructose and sucrose, increased the contents of tartaric acid and citric acid, and reduced the content of malic acid in mature grapes. Moreover, BTH treatment inhibited the production of free branched aliphatic aroma compounds, and enhanced the activities of aminotransferase (AT), alcohol acyltransferase (AAT), and pyruvate decarboxylase (PDC). Meanwhile, it changed the correlation between total amino acids and alcohol dehydrogenase (ADH) activity, and the correlation between AT and AAT activity and monosaccharides and organic acids content, which in turn affected the production of aroma substances from amino acid metabolism. These results provide theoretical guidance and a practical basis for the application of BTH in controlling grape quality.

In this study, a Lactobacillus strain was isolated from the feces of healthy 3-month-old infants in Guangzhou, identified and named as Bifidobacterium longum B2-01 by molecular biology, and its probiotic properties, such as in vitro antioxidant activity and hepatoprotective activity, and high-density culture were investigated. The results showed that B2-01 had a strong ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, superoxide anion, and 2,2’-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals and to resist lipid peroxidation. At the highest concentration of 10% (V/V) in the fermentation supernatant of DMEM medium, strain B2-01 increased the survival rates of L02 cells against hydrogen peroxide damage and alcohol damage to 89.10% and 91.38%, respectively, while significantly reducing the transaminase activity in hepatocytes. The optimal conditions for high-density culture were determined as follows: yeast extract concentration 3.45%, glucose concentration 2.48%, lactose concentration 2.79%, bacteriological peptone concentration 3%, and oligogalactose concentration 2.5%. Under these conditions, the maximum viable bacterial count of 4.20 × 109 CFU/mL was observed in the fermentation broth, which was 6.45 times as high as that before optimization (7.71 × 108 CFU/mL).

Angiotensin converting enzyme (ACE) inhibitory peptides were separated and purified from an enzymatic hydrolysate of egg yolk from Chinese soft-shelled turtle (Pelodiscus sinensis) by sequential ultrafiltration and gel filtration chromatography. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was utilized for the identification of the active peptides, and bioinformatics tools were utilized for activity evaluation. The peptides with strong ACE inhibitory activity were synthesized and verified, and molecular docking was used to analyze the interaction between the active peptides and ACE. The results showed that the hydrolysis degree of soft-shelled turtle egg yolk by bromelain was (17.70 ± 0.34)%, and the half maximal inhibitory concentration (IC50) of ACE inhibitory activity was (0.210 ± 0.019) mg/mL. Altogether, 36 peptides were identified from fraction F3 with ACE inhibitory activity. Six peptides with higher activity scores were selected for synthesis and activity verification, among which peptides YNGIWPRD and ASDILPKK exhibited strong ACE inhibitory activities with IC50 of (0.019 00 ± 0.000 36) and (0.170 0 ± 0.001 3) mg/mL, respectively. The molecular docking results showed that both peptides bounded to ACE tightly through multiple hydrogen bonds. In conclusion, two new ACE inhibitory peptides were selected from the egg yolk of Chinese soft-shelled turtle.

Lacticaseibacillus paracasei Zhang is an excellent strain with probiotic properties such as immunomodulatory and antioxidant activities. DNA methylation is an important epigenetic mechanism that plays a key role in many physiological processes in bacteria. In order to better utilize the strain, this study focused on the effect of methylation on the storage properties of two starter cultures of L. paracasei Zhang and its DNA methylation mutant (ΔpglX) at 30 ℃. The results showed that after 90 d of storage, the viable number of the mutant significantly increased compared with the wild type (P < 0.01). Using untargeted metabolomics, 269 differential metabolites were observed in the mutant compared with the wild type, which were mainly enriched in the nucleotide metabolism, purine metabolism, pyrimidine metabolism, citrate cycle, glyoxylate, and dicarboxylate metabolism pathways in the negative ion mode. In the positive ion mode, they were mainly enriched in the biotin metabolism pathway. These findings confirmed that DNA methylation could improve the storage properties of L. paracasei Zhang through the generation and utilization of carbohydrates and fatty acids.

In order to increase the content of ethyl acetate in Xiaoqu Baijiu, a strain of Saccharomycopsis fibuligera M1 with strong ester-producing capacity isolated from Daqu was used as the starting strain for preparing Fuqu (M1-Fuqu), which was subsequently used for the brewing of Xiaoqu Baijiu. The effect of enhanced fermentation of M1-Fuqu on volatile compounds of Xiaoqu Baijiu. The results showed that the optimal cultivation conditions for M1-Fuqu were 40% of water content, 28 ℃ of cultivation temperature, 6 mmol/100 g of initial acidity, and 48 h of cultivation time. The brewing experiments showed that the contents of acetic acid and ethyl acetate significantly increased (P < 0.05), and the contents of isobutanol and isoamyl alcohol significantly decreased in the M1-Fuqu group compared with the control group (traditional Xiaoqu Baijiu) (P < 0.01). Differences in the microbial community structure of fermented grains were observed between the control and experimental groups during the fermentation process, and the relative abundance of S. fibuligera and Weissella significantly increased in the experimental group. In addition, PICRUSt2 functional prediction confirmed that the abundance of enzymes involved in the metabolism of acetic acid and ethyl acetate was higher in the experimental group than in the control group during the fermentation process. In conclusion, the present study highlighted that the application of S. fibuligera M1-added Fuqu could increase the content of ethyl acetate in Xiaoqu Baijiu, which is reference significance for the quality improvement of Xiaoqu Baijiu.

To study the effects of Polygonatum kingianum polysaccharides (PKP) on lipid metabolism disorders and brain function impairments in obese mice, the obese mice were treated with PKP, prepared by enzyme-assisted extraction, for 12 weeks. Changes in body mass and blood lipids, as well as pathological changes in liver and adipose tissue were observed. Behavioral changes were detected to assess the autonomic activity and anxiety-like behavior of mice, and inflammation levels in liver, adipose tissue, serum, and brain as well as pathomorphological changes in brain were detected. The results showed that PKP (1 500 mg/kg) reduced body mass gain by 29.6% in obese mice, significantly alleviated dyslipidemia and pathological changes in liver and adipose tissue, and promoted the expression of peroxisome proliferator-activated receptors α (PPARα) in liver (46.0%) and the expression of uncoupling protein 1 in adipose tissue (59.0%). PKP significantly increased autonomic activity and suppressed anxiety-like behavior in obese mice. Furthermore, PKP reduced the expression of F4/80 in liver and adipose tissue by 55.0% and 67.2%, respectively, and the serum levels of pro-inflammatory cytokines in including interleukin 1β by 22.9%, interleukin 6 by 44.6%, and tumor necrosis factor α by 7.8%, but increased the serum level of anti-inflammatory cytokine interleukin 10 by 27.1%. Furthermore, PKP reduced the expression levels of ionized calcium binding adaptor molecule 1 in the hippocampus and cerebral cortex by 16.0% and 28.6%, respectively, and inhibited structural damages of the hippocampus and cerebral cortex. PKP mitigate obesity-induced lipid disorders and brain damages, indicating their potential as a functional food ingredient for obesity and suppressing obesity-induced brain damage.

The volatile organic compounds (VOCs) in Lentinus edodes at different maturity stages were identified by optimized headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GC-MS) and analyzed by odor activity value (OAV) and partial least squares discriminant analysis (PLS-DA). The results showed that the optimal extraction conditions were as follows: 1.0 g of sample was extracted at 50 ℃ for 25 min and then the analytes adsorbed on the fiber were desorbed in the GC-MS injection port for 3 min. A total of 71 VOCs were identified in L. edodes, and there were significant differences in the types and contents of volatile compounds at different maturity stages (P < 0.05). Out of these, 18 VOCs that could be used as biomarkers to distinguish L. edodes at different maturation stages were selected by PLS-DA and variable importance in projection (VIP). Besides, 16 volatile compounds with OAV ≥ 1 were identified. Among these compounds, 1-octen-3-ol, 3-octanol, 1-octen-3-one, 3-octanone, benzeneacetaldehyde, dimethyl disulphide, dimethyl trisulphide, 2,3,5-trithiohexane, and 1,2,4-trithiohexane showed VIP greater than 1, thus making them the most significant differential volatile compounds among different maturity stages of L. edodes. This study provides a theoretical foundation for understanding the mechanism of aroma formation during the maturation process of L. edodes.

Free phenolics (FP), esterified phenolics (EP), glycosidized phenolics (GP) and insoluble bound phenolics (IBP) were successively extracted from two varieties of peony flowers: Danfeng and Xiangyu. The contents of total phenolics, total flavonoids and the major components in different phenolics fractions were determined, and their antioxidant activity and α-glucosidase inhibitory activity were also studied. It was found that for the two varieties, the contents of total phenols (31.45 and 32.64 mg/g, respectively) and total flavonoids (41.11 and 40.67 mg/g, respectively) in FP were both the highest, followed by EP and GP, and the lower values were found in IBP. Each of the two FPs contained 17 components, with the major ones being resveratrol, 1,2,3,4,6-O-pentagalloylglucose and apigetrin. The major components of EP and GP were kaempferol-7-O-β-D-glucoside and apigetrin. The antioxidant activity of FP was the strongest among the four phenolics fractions. The 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacity and ferric reducing power of FP were 855.03, 367.10, and 230.54 µmol/g for Danfeng, and 499.06, 290.64, and 196.39 µmol/g for Xiangyu, respectively. For both varieties, FP exhibited the strongest inhibitory activity against α-glucosidase with half maximal inhibitory concentrations of 12.15 and 13.87 μg/mL, respectively. The research results are of reference significance for the utilization of polyphenols in Danfeng and Xiangyu.

In this study, fresh tea shoots, one bud with two or three leaves, from a tea garden in Wujiatai village of Xuan’en County, Hubei Province were processed into roasted green tea. An orthogonal array design was employed to investigate the impact of roller frying temperature, the amount of tea shoots fed to the drum, and the residual water content after frying on the quality of roasted green tea. The roller frying parameters were optimized using principal component analysis (PCA). The results revealed that five principal components (PCs) were extracted in PCA performed on 32 physicochemical indexes, which together explained 90.06% of the total variance. Using the comprehensive evaluation function and main effect analysis, the optimum processing parameters were obtained as follows: roller roasting temperature (150 ± 5) ℃, feeding 2 kg of tea shoots, and retention of 25% water after frying. Compared with green tea samples without roller frying treatment, the sensory scores for appearance, aroma, taste and waste of roasted green tea with roller frying were higher, and the astringency was reduced. Additionally, roller frying improved the uniformity and tightness of tea strips. This study demonstrated that introducing roller frying to the tea-making process could enhance the quality of roasted green tea.

The effects of ultrasound (200, 400 and 600 W)-assisted thermal treatment (25, 60 and 90 ℃) on the structure and solubility of rapeseed protein were investigated. For the individual thermal treatment groups, as the heating temperature increased, protein aggregation occurred. The particle size increased from 1 188.18 to 5 630.00 nm. The solubility decreased from 8.6% to 5.6% and the absolute value of the zeta potential decreased. This was accompanied by a conformational transition from an ordered to a disordered state. After the combined ultrasonic-thermal treatment, the spatial structure of protein molecules was unfolded, thus resulting in the breaking of peptide bonds and the exposure of hydrophobic groups. Compared with the 25 ℃ treatment, its combination with 600 W ultrasonication promoted the breakdown of protein aggregates and reduced the particle size to 1 155.27 nm, leading to the exposure of more polar groups, increased amounts of charged residues, increased surface hydrophobicity, mutual transformation of secondary structures, and a significant improvement in protein solubility (up to 57.31%). The results of this study provide a scientific basis for research on combined modifications and solubility regulation of rapeseed protein.

French press coffee with a soluble solid content (SSC) of 2% was prepared from medium roasted Hainan-grown Robusta coffee. Single factor experiments and response surface methodology were used jointly for optimization of four processing parameters based on consumer preference, and the correlation between consumer preference and sensory characteristics and flavor components was analyzed by quantitative sensory description, gas chromatography-mass spectrometry (GC-MS), and ultra performance liquid chromatography (UPLC). The results showed that the extraction yield of coffee significantly increased with the decrease in coffee grind size, the increase in powder-to-water ratio, the increase in brewing water temperature or the prolongation of brewing time (P < 0.05). Maximum liking score of (3.3 ± 1.6) (out of 6 on a 7-point hedonic scale) was obtained when the powder-to-water ratio was 1:5 (m/m), the grind size was 8, the brewing water temperature was 92 ℃, and the brewing time was 6 min. A total of 78 volatile components were detected from coffee, and 10 key aroma components such as macroketone and 3-ethyl-2,5-methylpyrazine were identified by odor activity value (OAV) analysis. Pearson correlation analysis showed that the degree of liking was positively correlated with the roundness and chocolate aroma of coffee, and negatively correlated with caffeine; 4-ethyl-2-methoxy-phenol and 2-methoxy-4-vinylphenol, with clove and phenol-like flavors; and 3-methyl-indole, with a fecal odor. This study provides a theoretical basis for exploring the flavor preference and material basis of Hainan-grown Robusta coffee.

This study was conducted to investigate the effects of blanching methods and freezing rates on the textural properties of processed broccoli. Low-field nuclear magnetic resonance (LF-NMR) spectroscopy and physicochemical analysis were used to evaluate the water distribution, water-holding capacity (WHC), electrical conductivity, and hardness of broccoli samples subjected to hot water or steam blanching followed by freezing at −20, −40, and −80 ℃. Besides, the microstructure was observed. The results indicated that the optimal process for maintaining the hardness of broccoli was steam blanching followed by freezing at −40 ℃. The treatment group exhibited the greatest increase in the peak area proportion (A21) of bound water compared with the control group and the strongest water-holding capacity, the inflorescence and stem retaining 66.72% and 62.53% of the initial hardness, respectively, and the relative electrical conductivity increasing to 87.01%. Scanning electron microscopy (SEM) images showed that the integrity of the cellular structure was maintained after the treatment. This study provides theoretical and technical support for maintaining the quality of frozen prepared broccoli in actual production process.

To determine the effects of preharvest arginine spraying on the nutritional level of broccoli and the mechanism of action of arginine in improving the storage quality of broccoli, arginine spraying (5 mmol/L) was conducted at 0, 1, 3, and 5 days before harvest. The appearance, respiration rate, mass-loss rate, electrolyte leakage, glucosinolate, ascorbic acid, total phenol, total flavonoid, total sugar and sucrose contents, and sucrose phosphate synthase (SPS), invertase (INV), sucrose synthase synthesis (SSS) and cleavage (SSC) activities of broccoli samples were observed after 0, 2, 4, 6, 8, and 10 days of storage. The results showed that spraying arginine at 5 days preharvest (5-ARG) helped to inhibit broccoli respiration during storage, delay electrolyte leakage, and maintain broccoli color. Furthermore, during the growth stage, total sugar accumulation was higher in the 5-ARG group. In addition, during the storage period, sucrose synthesis was accelerated, while sucrose cleavage was inhibited, resulting in more sucrose retention in postharvest broccoli. In conclusion, 5-ARG resulted in the accumulation of more nutrients during the growth process and effectively delayed the quality decline during storage, thereby prolonging the shelf life of broccoli. Therefore, this study provides a theoretical basis for improving postharvest storage characteristics of broccoli through preharvest treatments.

To investigate the effect of dietary addition of Bacillus subtilis on the antioxidant capacity, meat color, protein oxidation, lipid oxidation and sensory quality of pork during storage in high-oxygen modified atmosphere packaging, 12 Duroc × Landrace × Yorkshire pigs were equally allocated into 2 groups that were fed a basal diet alone and in combination with B. subtilis, respectively. Following slaughter, the longissimus dorsi muscle was taken and cut into two parts: one part was used to measure the activity of antioxidant enzymes; the other part was packaged under high oxygen conditions and stored at 4 ℃. The meat color and the contents of malondialdehyde (MDA), carbonyl, and sulfhydryl were measured after 0, 5, 10, 15, and 20 d, and sensory evaluation was performed. The results demonstrated that the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) significantly increased in the B. subtilis supplementation group compared with those in the control group (P < 0.05). Furthermore, dietary supplementation with B. subtilis significantly improved the color of pork stored in high-oxygen modified atmosphere packaging (P < 0.05). During low-temperature storage, dietary supplementation with B. subtilis decreased the MDA content (P < 0.05) and inhibited the lipid oxidation of pork stored in high-oxygen modified packaging. In addition, it significantly inhibited the formation of carbonyl compounds and the loss of sulfhydryl compounds (P < 0.05), and significantly increased the sensory color score of high-oxygen modified atmosphere packaged pork and the overall preference score after opening the package (P < 0.05). In summary, dietary addition of B. subtilis could improve the antioxidant capacity of pork, thereby maintaining the color and inhibiting protein and lipid oxidation in pork stored in high-oxygen modified atmosphere packaging, ultimately enhancing the eating quality of pork.

This study sought to investigate the effect of superchilling on the preservation of fresh broad bean seeds. Three superchilling temperatures (−2, −3 and −4 ℃) were determined based on the freezing point of broad bean seeds. The effects of superchilling storage at each temperature on the sensory quality, chlorophyll content, color difference values and other quality indexes of broad bean seeds were analyzed using chilled storage (4 ℃) as a control, and then the effects of superchilling storage on the ripening and senescence of broad bean seeds were studied by determining the activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalamine ammonia lyase (PAL), total phenol content, soluble protein content and the cell structure. The results showed that the shelf life of broad bean seeds stored at 4 ℃ was 7 d, and all three superchilling temperatures significantly improved the sensory quality of the samples. Superchilling at −3 ℃ kept broad bean seeds fresh for up to 35 d, significantly slowing down the decrease in chlorophyll content and the increase in mass loss rate and color difference values during storage and maintaining the hardness well. Principal component analysis (PCA) showed that the optimal superchilling temperature was −3 ℃. Superchilling storage at −3 ℃ slowed down the elevation of PPO and PAL activities, maintained a higher POD activity, and delayed the generation of starch and soluble protein as well as the accumulation and the rate of change of total phenol content in broad bean seeds. Moreover, it maintained the relative stability of the cell structure and morphology and delayed the ripening and senescence of broad bean seeds.

The effects of antifreeze proteins (AFP) on the quality changes of pork during freezing were investigated in comparison to those of the commercial antifreeze agent alginate (4 mg/mL). Samples with no added AFP were used as a control. The effects of adding different amounts of AFP (0.05, 0.1, 0.2, and 0.3 mg/mL) on the quality, physicochemical properties of myofibrillar proteins, microstructure, and water distribution of frozen pork were investigated. The results showed that AFP decreased the water loss of frozen pork, which was beneficial to maintaining pork color and microstructure. Addition of AFP at 0.3 mg/mL had the highest cryoprotective effect on the cooking loss, thawing loss and color characteristics of pork during frozen storage, followed by AFP at 0.2 mg/mL and alginate at 4 mg/mL. The shear force and total sulfhydryl content of myofibrillar proteins in the 0.2 and 0.3 mg/mL AFP groups were significantly higher than those of the control group (P < 0.05). nuclear magnetic resonance imaging (NMRI) discovered that the infiltration of AFP reduced the loss of bound and immobile water in pork. Scanning electron microscopy showed that in the presence of 0.2 mg/mL AFP, the arrangement of muscle fibers was orderly, appearing more compact and denser. Overall, AFP addition had a positive effect on improving the quality of frozen pork and might have the potential of being a safe and efficient cryoprotection method.

In this study, an innovative cerium dioxide-modified iron oxyhydroxide (CeO2/FeOOH) nanozyme with peroxidase-like activity was synthesized by one-step hydrothermal method. The CeO2/FeOOH nanozyme could catalyze the decomposition of hydrogen peroxide (H2O2) to produce hydroxyl and superoxide anion radicals, which in turn could oxidize 3,3’,5,5’-tetramethylbenzidine (TMB) to produce a blue substance (oxidized TMB, ox-TMB). Based on this, a CeO2/FeOOH-based colorimetric sensor was constructed for the detection of H2O2. The results showed that the colorimetric sensor exhibited a highly sensitive response to H2O2 with a detection limit of 3.92 μmol/L and a linear range of 10 to 1 000 μmol/L. The recoveries for spiked samples ranged from 90.59% to 93.42% with relative standard deviations (RSDs) not more than 4.25%. The developed method had the advantages of high sensitivity, high accuracy, speediness and simplicity.

In this study, molecularly imprinted membrane (MIM) was prepared using polydopamine (PDA)-modified polyvinylidene fluoride (PVDF) membrane as the base membrane, thidiazuron (TDZ) as the template, methacrylic acid (MAA) as the functional monomer, and ethylene glycol dimethacrylate (EGDMA) as the cross-linker. This adsorption material was applied to the highly selective simultaneous extraction of TDZ and its structural analogue forchlorfenuron (CPPU) from orange. Scanning electron microscope (SEM) characterization of the prepared samples showed that the surface of the three-dimensional network structure of the PDA@PVDF membrane was coated with dense molecularly imprinted polymers. The performance tests showed that the adsorption capacity of MIM for TDZ and CPPU was 1.80 and 1.89 times as high as that of the non-imprinted counterpart, reaching adsorption equilibrium after 20 and 30 min, respectively. The specificity parameters for the interfering substances coumarin and 3-tert butylphenol were determined to be 23.2 and 19.3, respectively. MIM was successfully applied for the simultaneous extraction of TDZ and CPPU from orange samples. At spiked concentrations of 2.0, 3.0 and 5.0 µmol/L, the spiked recoveries of MIM extraction combined with high performance liquid chromatography (HPLC) for TDZ and CPPU ranged from 90.3%–99.4% and 88.2%–98.1%, respectively, with relative standard deviations in the range of 0.9%–2.5% and 1.2%–3.0% (n = 3), respectively. The developed method had the advantages of simplicity, high sensitivity, precision and recoveries, and low cost and was suitable for the detection of TDZ and CPPU residues in fruits and vegetables.

A highly sensitive electrochemical sensor for the detection of norfloxacin (NFX) was constructed using CMC@Cu/CB composites, which were prepared from carboxymethyl cellulose (CMC)-coated copper nanoparticles (Cu NPs) and carbon black (CB). The structure and morphology of CMC@Cu/CB were characterized by scanning electron microscope (SEM), X-ray photoelectron spectroscopy (SPS), and X-ray diffraction (XRD). The CMC@Cu/CB/GCE sensor was prepared by drop-casting the composite suspension on the glassy carbon electrode (GCE) surface. The results showed that the CMC@Cu/CB/GCE sensor, which was in the form of uniformly dispersed spheres, had a good current response to NFX, with a linear range of 0.4–100.0 μmol/L and a limit of detection (LOD) of 0.24 μmol/L (RSN = 3). In addition, the modified electrode had good sensitivity and stability for the detection of NFX in real samples, and the spiked recoveries of NFX in milk extracts ranged from 98.8%–112.5%. Furthermore, thanks to the low price of raw materials used in the experimental process and the preparation extremely of low cost of the sensor, it is promising for actual applications.

To clarify the residual characteristics of dinotefuran tolfenpyrad microemulsion during tea planting, drying and brewing, standardized field trials of pesticide registration residues were conducted in 10 provinces including Shandong and Zhejiang. Dietary risk assessment models were compared with and without adjustment of processing factors. The samples were extracted using acetonitrile containing 5% formic acid, salted out, purified by dispersed solid phase extraction, detected by ultra-high performance liquid chromatography-tandem mass spectrometry, and quantified by an external standard method. In the range of 0.005–0.500 µg/mL, a good linear relationship was obtained between the concentrations of dinotefuran and its metabolites as well as tolfenpyrad and their response peak areas (R2 > 0.99). The average recovery rates of dinotefuran and its metabolites 1-methyl-3-(tetrahydro-3-furylmethyl)guanidine (DN) and 1-methyl-3-(tetrahydro-3-furylmethyl)urea (UF) in fresh and dried tea leaves spiked at 0.05, 1.00, 20.00 and 50.00 mg/kg and in tea infusion spiked at 0.05, 0.10 and 5.00 mg/kg ranged from 74% to 103%, with relative standard deviations (RSDs) of 1%–9%. The spiked recovery rates of tolfenpyrad were between 75% and 95%, with RSDs of 1%–6%. The limit of quantitation (LOQ) was 0.05 mg/kg for all the analytes. In the case of the application of 20% dinotefuran·tolfenpyrad microemulsion at the recommended dose, both the national estimated daily intake (NEDI) for supervised trials median residue (STMR) adjusted with the drying factor of dinotefuran (containing its metabolites) in fresh tea leaves and that in dried tea leaves were 4.08 mg, accounting for 32.4% of the acceptable daily intake (ADI). The NEDI for STMR of tolfenpyrad adjusted with the drying factor in fresh tea leaves was 0.175 81 mg, accounting for 46.5% of the ADI, and the NEDI for STMR of tolfenpyrad in dried tea leaves was 0.189 25 mg, accounting for 50.1% of the ADI. According to different risk assessment models, the long-term exposure risk to both dinotefuran and tolfenpyrad was less than 100%. The national estimated short-term intake (IESTI) of dinotefuran (containing its metabolites) remained at the same risk level before and after processing factor adjustment, which was lower than the acute reference dose (ARfD) of 1 mg/kg. The IESTI of tolfenpyrad was 3.46 × 10-4 mg/kg, which was lower than the ARfD of 0.01 mg/kg, and tolfenpyrad residue was below the detectable level under the method established in this study, so no brewing facter and corresponding IESTI were obtained. In conclusion, the application of 20% dinotefuran·tolfenpyrad microemulsion on tea plants is safe at the recommended dose, and the risk of long-term and acute dietary exposure to dinotefuran and tolfenpyrad residues in tea is within the acceptable range. The risk assessment models with processing factor adjustment are closer to the actual risk level.

This study developed an immunomagnetic separation microfluidic system for rapid isolation and enrichment of Salmonella typhimurium. The system consisted of a microfluidic chip, a microcontroller, and an electromagnetic separation and mixing module, which had the functions of electromagnetically driven mixing and magnetic separation. It enabled rapid incubation, isolation and enrichment of immunomagnetic beads with Salmonella typhimurium. Under the optimal conditions, the rapid capture and separation of Salmonella typhimurium in milk samples in the concentration range from 2 × 101 to 2 × 106 CFU/mL were achieved within 13 min, with capture rates between 33.3% and 67.5%. The limit of detection was 20 CFU/mL. This highly integrated immunomagnetic separation microfluidic system can enrich target bacteria from complex food matrices rapidly and accurately, thus providing an effective solution for the rapid detection of foodborne pathogenic bacteria, which is of great significance in addressing public health problems caused by foodborne diseases.

Sulforaphane (SFN) has a variety of biological activities such as anti-tumor, anti-inflammatory, antioxidant, and anti-obesity properties. Being rich in SFN, broccoli sprouts are promising for application in the development of health foods and medicine. This article first reviews the synthesis and degradation process of SFN in broccoli sprouts, with a focus on the effects of different treatments on the contents of SFN and its synthesis-related factors during the growth of broccoli sprouts. It then summarizes the underlying mechanisms. Finally, the existing problems are outlined and future research directions are discussed, hoping to provide a reference for future research to improve the functionality of plant-derived foods.

Paralytic shellfish poison (PSP) is one of the most hazardous and widely distributed marine biotoxins, posing a significant threat to human health, fishery economy, and marine environment. Bivalve shellfish is the primary source of PSP for consumers. With the frequent occurrence of PSP poisoning incidents, there is a growing global demand for PSP detection technology in bivalve shellfish. This article begins by introducing the physicochemical properties of PSP. It then summarizes the advantages and disadvantages of liquid chromatography-tandem mass spectrometry (LC-MS/MS) in the detection of PSP in bivalve shellfish from four aspects: pretreatment extraction and purification, instrumental conditions, matrix effects, and method validation. Comparative analysis reveals that 1% acetic acid is the most commonly used extraction solvent in LC-MS/MS analysis of PSP. Graphitized carbon black (GCB) packing and hydrophilic interaction liquid chromatography (HILIC) are more suitable for the purification and separation of PSP extracts from bivalve shellfish, respectively. The major factors affecting matrix effects includes endogenous interferences such as phospholipids and proteins and exogenous interferences such as organic substances and polymer residues in the detection methods. This article focuses on the research and development trend of LC-MS/MS to provide references for the detection of PSP in bivalve shellfish and to offer technical support for the green development of the shellfish aquaculture industry and government regulation.

Gas chromatography-ion mobility spectrometry (GC-IMS) is a sensitive analytical technology for the detection, identification and monitoring of trace substances in different matrices, which enables secondary rapid separation and high-precision qualitative analysis of analytical substances through GC and IMS. With the advantages of environmental friendliness, ease of use, simple operation, and suitability for continuous large-scale industrial detection, GC-IMS has gradually become a popular analytical technology in the field of food authentication in recent years. In an effort to provide a theoretical reference for food authentication, this review introduces the types, structures, working principles, and analytical methods of GC-IMS, and focuses on its application in food authentication.

Foodborne pathogens exist primarily as biofilms in the food processing environment. Different from planktonic bacteria, biofilm has a complex structure, strong adhesion and high resistance to conventional disinfection methods. Cinnamaldehyde, a plant-derived compound, has garnered widespread attention as a new strategy for combating foodborne pathogen biofilms due to its broad-spectrum antibacterial activity and significant inhibitory effect on biofilm. This paper summarizes recent progress in research on cinnamaldehyde’s antibacterial and anti-biofilm effects on common foodborne pathogens. The underlying mechanism of action is systematically analyzed from three aspects: anti-bacterial adhesion, antibacterial and anti-quorum sensing effects. Furthermore, the application of nanoscale cinnamaldehyde as antibacterial agent is elaborated. The aim is to provide a reference for the prevention and control of biofilm in order to better guarantee food quality and safety.

Mycotoxins are a class of contaminants that pose serious harm to the safety of grains, food and animal feed, causing massive resource waste and severe economic loss. Zearalenone (ZEN) has been detected at high rates in moldy corn, wheat, and other grains, and exposure to ZEN pollution can induce reproductive, hepatic, and renal toxicity. Due to its widespread contamination and severe hazards, ZEN has become a major hidden danger to food safety. When traditional physical and chemical methods are used to degrade ZEN, there is a risk of secondary pollution. Therefore, food-related industries are always seeking biodegradation technologies with higher specificity, targeting capacity, safety, and adaptability. In this paper, the toxicity and harm of ZEN, microorganisms and enzymes that degrade ZEN, and the application of modern biotechnology in the removal of ZEN are reviewed with particular emphasis on the types of biodegradation products and the detoxification mechanism of ZEN, and potential directions for the application of ZEN are pointed out so as to provide a theoretical basis for further studies on biological detoxification of ZEN.

Bile acid (BA), as an important amphoteric sterol in bile, can regulate glucose and lipid metabolism and homeostasis, intestinal microecology, the intestinal barrier, inflammation, the immune system and the nervous system and other physiological functions through interaction with receptors and the intestinal flora, and consequently affect metabolism and nutritional health in the body. In this article, the synthesis pathways of the major new functional BAs are reviewed, and recent progress in research on their functional activity, chemical synthesis and biotransformation is systematically summarized. In addition, this article summarizes the functional studies of selected novel BAs (isodeoxycholic acid, isolithocholic acid (isoLCA), isoallodeoxycholic acid, and isoallolithocholic acid), as well as the microbial sources and catalytic properties of bioconvertases associated with the novel BAs and their potential for application in BA synthesis. Moreover, this article provides an outlook on the application potential of functional BAs in the fields of food and medicine, which provide a reference for the synthesis and transformation of new functional BAs and their comprehensive applications.

The composition of grain odorants can be influenced by various factors, such as the type of grain, storage conditions, storage duration and pollution of harmful organisms. The type and content of odor substances can timely reflect whether grains are spoiled or damaged by harmful organisms. In this paper, we summarize the techniques used for the extraction and identification of grain odorants and the composition of odorants in grains in different states, revealing that alkanes, acids, aldehydes, alcohols and other substances impart a unique odor to grains. However, the composition of grain odorants varies greatly depending on the storage environment and the conditions of grains. Then, we discuss the analytical methods for the determination of the characteristic odor compounds in grains and review the possible metabolic pathways of the key odorants in grains. In addition, we summarize the characteristic odorants in rice and wheat including 2-acetyl-1-pyrroline (2-AP), whose formation mechanism in rice has been tentatively confirmed. Finally, we outline the application of odorants in the field of food security and storage, and we suggest that in-depth analysis and mining of data on grain odorants and development of new predictive models for rapid and accurate detection of grain quality will be an important direction for future research on grain odorants. At the same time, some odorants have been confirmed for their potential in the prevention and control of harmful organisms in granaries and will be an important source of new environmentally friendly grain protectants in the future.

A closed solid-state fermentation system refers to a system that automatically and intelligently completes solid-state fermentation under closed and controllable conditions to stabilize product quality, reduce labor intensity and improve intelligence level. In recent years, with the transformation and upgrading of the traditional brewing industry and with the increasingly urgent need to promote intelligent manufacturing, the research and development of closed solid-state fermentation systems have attracted more and more attention from the industry and researchers. In this paper, the monitoring methods for closed solid-state fermentation systems are reviewed from three perspectives: the application of various monitoring equipment and methods, the development of various mathematical models and control strategies, and the optimization of monitoring equipment using various control strategies. In addition, this review introduces the regulation strategies for closed solid-state fermentation systems in order to provide a theoretical basis for improving existing solid-state fermentation systems and developing new ones in the future.

Germinated brown rice (GBR) is a whole grain containing the intact bran and embryo, concentrating most nutrients and functional active compounds. However, the dense fiber structure of the bran hinders the rate and capacity of water absorption and starch gelatinization during cooking. Therefore, compared with white rice, GBR has poorer cooking and eating quality, and they cannot be cooked at the same time. For this reason, GBR is not widely accepted by consumers. This article reviews the physiological metabolic reactions of GBR and the changes in nutritional components, bioactive substances, and taste quality during germination. It also summarizes and analyzes the current status of research on stress enrichment of γ-aminobutyric acid (GABA) and functional characteristics of GBR. During germination, enzymes promote the enrichment of various bioactive substances, especially GABA, a characteristic component. The enrichment of GABA can be promoted by various stress conditions with changing Ca2+, H+ or substrate levels. Some pretreatment techniques are available to further improve the taste quality of GBR. GABA works synergistically with other nutrients and active ingredients to endow GBR with a series of biological functions such as anti-hyperlipidemia, anti-hyperglycemia, heart protection, sleep improvement, anti-inflammatory and antioxidant effects.

Lipids play an important role in living organisms, and the structure affects the function. Analysis of the fine structure of lipids is very important. However, the diversity and similarity of lipid structures pose a great challenge for lipid analysis. Mass spectrometry (MS) is one of the important methods for lipid analysis, and it has a good application in the structural elucidation of lipid C=C and fatty acyl positions. In this article, the pretreatment methods for lipid analysis are introduced, and the MS-based methods for the identification of C=C and fatty acyl positions in lipids are reviewed. Additionally, the applications of these methods in food analysis are discussed. Finally, this review presents an outlook on future trends in the development of MS in the accurate structure elucidation of lipid compounds in order to provide a reference for the identification and quantitative analysis of C=C and fatty acyl positions and their isomers in unsaturated lipids.

The types and pollution status of mycotoxins in different fermented condiments vary both domestically and internationally, which can be attributed to the disparities in raw materials, geographical locations, seasons, and other factors. Microorganisms can convert mycotoxins into low-toxicity or non-toxic substances through the adsorption of cell walls or enzymatic catalysis, thus ensuring the safety of fermented condiments for consumption. With the deepening of research on mycotoxin decontamination, many efficient strains for degrading mycotoxins have been selected. However, there is a relative dearth of studies focusing on safe mycotoxin-degrading microbes isolated from foods. This article summarizes the current status of mycotoxin contamination in fermented condiments, with a focus on mycotoxin-degrading strains from different sources and mycotoxin-degrading enzymes in microbial cells in order to offer insights for reducing harmful fungi and mycotoxin contamination in fermentation condiments.

With the rapid development of food 3D printing technology, its innovative combined application with various auxiliary technologies is attracting more and more attention. Laser technology is characterized by high precision, high energy and rapid material shaping, which matches highly with the personalized customization advantage of food 3D printing technology. The combination of these two techniques shows great application prospects in the field of food processing. This article begins with an introduction to the current development of food 3D printing technology and laser technology, and focuses on the application of laser technology in food 3D printing from the perspectives of laser parameters (such as wavelength, power and pulse) and processing advantages. At the same time, this article points out the challenges facing the application of laser technology in food 3D printing, such as food safety and application limitations. Finally, this article summarizes trends in the deep integration of laser technology and food 3D printing technology and points out future directions so as to provide a theoretical basis for the innovative application of laser technology in the field of food 3D printing.