Slightly acidic electrolyzed water (SAEW) has garnered widespread attention worldwide due to its eco-friendliness, high sterilization efficiency and low cost. However, its poor storage stability and inability to exert sustained antibacterial action limit its application in the food industry. In this study, gelatin (GEL), tamarind polysaccharide gum (TSP) and xanthan gum (XG) were used to prepare a composite hydrogel capable of encapsulating SAEW for sustained food preservation. The microstructure, texture characteristics, physicochemical properties, and preservation effects of the hydrogel were analyzed to shed light on the underlying mechanism and application potential of hydrogels loaded with SAEW. The results showed that after five absorption-release cycles each consisting of 1.5 h absorption and 20 min release, the hydrogel exhibited the strongest SAEW loading capacity (available chlorine concentration of (26.67 ± 2.89) mg/L). Notably, the loaded SAEW was not completely released from the hydrogel after eight consecutive cycles. The addition of TSP and XG improved the porosity, structural stability, water retention capacity and textural properties of the hydrogel, thereby enhancing its SAEW loading capacity and sanitization efficacy. Although the SAEW-loaded hydrogel system had sustained antibacterial effects, it was susceptible to syneresis. Aerogels offers a potential solution to this issue, yet its SAEW loading capacity is compromised. In conclusion, this study contributes to the widespread application of SAEW in the field of food preservation.

In this study, a novel pH-sensitive intelligent indicator film (SPI/PVA-BA film) composed of soybean protein isolate (SPI), polyvinyl alcohol (PVA), and blueberry anthocyanin (BA) was prepared via a casting method for freshness monitoring of pasteurized milk. The microstructure, mechanical properties, moisture content, water solubility, ultraviolet (UV) transmittance, water vapor permeability (WVP), and pH sensitivity of the indicator film with different BA levels were characterized. The results showed that the film containing 12% BA exhibited the highest elongation at break (105.12%), while that containing 8% BA had the highest tensile strength (11.58 MPa) and showed the best color sensitivity to pH changes. The pH decline in pasteurized milk during storage for 72 hours at (22 ± 1) ℃ caused color changes in the film containing 8% BA, showing that this film could reflect the freshness of pasteurized milk. Additionally, the indicator film was almost completely degraded after being buried in soil for 10 days, demonstrating its good biodegradability. Therefore, this intelligent packaging film not only holds potential as a freshness indicator, but also contributes to reducing environmental pollution associated with bio-based plastics.

In the present study, γ-aminobutyric acid (GABA) and valine (Val) were used to simultaneously scavenge acrolein and dicarbonyl compounds (methylglyoxal and glyoxal), which are widely distributed in foods, and the underlying mechanisms were explored. We found that formaldehyde, instead of dicarbonyls, participated in the formation of the final product. Further investigation found that GABA and Val induced dicarbonyl compounds to generate formaldehyde, which then, along with acrolein, reacted with amino acids to generate methylene piperidinyl aldehyde. This study provides a new perspective for understanding the reaction mechanism of amino acids with acrolein and dicarbonyls, and offers a new mechanism for the formation of formaldehyde in foods.

We proposed a dietary recommendation method based on multi-objective optimization integrating nutritional knowledge and preference-health balance. The method captured user preference through food nutrition knowledge embedding, and employed a multi-objective optimization algorithm to balance the dietary preference of users with their nutritional health needs. Personalized recipe recommendation was performed based on the nutrition-guided food knowledge-aware network (NG-FKN), followed by nutritional food combination recommendation (NFCR). The NG-FKN extracted relevant information from the food nutrition knowledge graph, providing guidance to capture user preferences in order to achieve personalized recommendations for nutritional recipes. NFCR optimized multiple objectives in preference and health using the non-dominated sorting genetic algorithm (NSGA) based on nutritional dominance. In addition, we constructed a food-user interaction dataset, which contained 19 669 recipes, and we assessed the proposed method on this dataset. We also introduced two indicators, China healthy diet index (CHDI) and food variety score (FVS), to evaluate the nutritional value of the recommended recipes. The experimental results on the proposed dataset showed that our method was superior to current popular methods, further improving the recommendation performance of dietary nutrition.

This study was undertaken in order to select peptides with blood glucose regulatory activity from fermented walnut meal with fungi. Animal feeding trials were conducted for overall evaluation of the crude peptide extract, which was subsequently fractionated by Sephadex G-50 column chromatography and high performance liquid chromatography (HPLC). The resulting fractions were tested for inhibitory activity against α-amylase, α-glucosidase and dipeptidase-IV. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) and bioinformatics were combined to determine shared and differential peptides among fractions IV, V and VI and obtain the major active peptides, which were then quantified by LC. The proteins from which the active peptides were derived were identified by searching the UniProt online platform, and their interactions with the above three enzymes were analyzed by molecular docking. The results showed that the crude peptides effectively controlled body mass, food intake and blood glucose, mitigated insulin resistance and improved glucose tolerance in type II diabetic mice. Fractions IV, V and VI had low molecular mass, which were separated by Sephadex G-50 column chromatography. Fraction V showed no significant difference in inhibitory activity against α-amylase and α-glucosidase but exhibited a significant difference in dipeptidase-IV inhibitory activity compared with fractions IV and VI. Comparative analysis showed that peptides MMRPDEDEQEGQRQ and LPLLR, which were found both in both V and VI, accounted for 82.3% of the total peptide content, and the peptides contributed to 94.3% of the inhibitory activity against DPP-IV. Therefore, these two peptides are very promising for glycaemic regulation.

In this study, three polysaccharides, namely SCG1, SCG2 and SCG3, were separated from the intestine of the sea cucumber Apostichopus japonicus by Q-Sepharose Fast Flow anion-exchange chromatography. The monosaccharide compositions and molecular masses of the polysaccharides were analyzed by pre-column derivatization with 1-phenyl-3-methyl-5-pyrazolone (PMP) followed by high performance liquid chromatography (HPLC) and high-performance gel permeation chromatography (HPGPC). Activated partial thromboplastin time (APTT), thrombin time (TT), prothrombin time (PT) and fibrinogen (FIB) levels were assessed to evaluate the anticoagulant activity of the polysaccharides and to select those with high anticoagulant activity. Physicochemical and structural characterization of the polysaccharide with high anticoagulant activity was conducted by Fourier transform infrared (FTIR) spectroscopy and nuclear magnetic resonance (NMR) spectroscopy. The results indicated that the yield of crude polysaccharides from A. japonicus was 2.75%. The proportion of fucose in the three polysaccharides followed an increasing order of SCG1 < SCG12 < SCG3, and SCG3 consisted solely of fucose. Their molecular masses increased in the order of SCG1 < SCG12 < SCG3, and the molecular mass of SCG3 was 171.5 kDa. The increasing order of the effects in prolonging APTT was SCG1 < SCG12 < SCG3, and SCG3 was more effective than low-molecular-mass heparin, prolonging APTT to more than 500 s at 20 µg/mL. Additionally, SCG3 was the most effective in prolonging PT, prolonging it to more than 500 s at 200 µg/mL, while SCG1 and SCG2 had insignificant effects. Both SCG2 and SCG3 significantly prolonged TT, and SCG3 was more effective, prolonging TT to more than 500 s at 50 µg/mL, while SCG1 hardly prolonged TT. SCG3 significantly reduced FIB levels at a concentration above 50 µg/mL. Based on the results, SCG3 exerted anticoagulant activity through multiple mechanisms. Structural analysis showed that SCG3 contained 50.36% total sugar, 0.67% protein, and 28.31% sulfate group and was identified as a fucoidan. FTIR and NMR spectroscopy corroborated that SCG3 was a high-purity fucoidan, predominantly consisting of glycosyl →3)-α-L-Fucp-(1→, → 3)-α-L-Fucp(2SO4)-(1→ and → 3)-α-L-Fucp (2,4SO4)-(1 →.

High-temperature heating and sterilization of surimi products stored at ambient temperature often result in the development of warmed-over flavor. To understand the formation pathway of this off-flavor and facilitate its targeted elimination, this study investigated the effects of linoleic acid, oleic acid, and linolenic acid on the development of warmed-over flavor in silver carp surimi gels heated up to 100 ℃. A myofibrillar protein-fat model system was constructed to elucidate the conversion pathway of isotopically labeled linoleic acid during the thermal processing of surimi gels using the isotopic tracer technique. The results showed that the warmed-over flavor in surimi gels increased significantly with the addition of each of the three fatty acids, with linoleic acid exhibiting the most potent effect. In the gel supplemented with linoleic acid, the contents of 15 volatile compounds contributing to the warmed-over flavor increased significantly. In particular, the contents of unsaturated aldehydes such as (E,E)-2,4-decadienal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decadienal, and (E,E)-2,4-heptadienal were 2.06, 3.72, 2.84, 1.84, and 2.07 times as high as those in the control group, respectively. Additionally, 10 odor compounds including isotopically labeled heptanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-decenal, (E,E)-2,4-decadienal, 1-octen-3-ol, and nonanoic acid were detected in the linoleic acid reaction system, whose peak areas increased during thermal processing. Octanal, heptanal, nonanal, decanal, (E)-2-nonenal, and (E,E)-2,4-decadienal were identified as key contributors to the warmed-over flavor.

This study investigated the free radical scavenging capacity of sea buckthorn procyanidins (SBPC) and evaluated their antioxidant activity at the cellular level, and it also assessed the α-glucosidase inhibitory effect and mechanism of SBPC. The results indicated that SBPC exhibited stronger scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) cation radical, and Fe3+ reducing power than did VC within the concentration range of 0–40 μg/mL. At concentrations of 10 and 40 μg/mL, SBPC scavenged 98.18% and 87.08% of DPPH radical and ABTS cation radical, respectively. At the cellular level, 20 μg/mL of SBPC significantly reversed the decline in HepG2 cell viability caused by palmitic acid (P < 0.001), and various concentrations of SBPC significantly reduced cellular ROS levels (P < 0.001). Additionally, SBPC exerted antioxidant effects by inhibiting the production of lipid oxidation products such as malondialdehyde (MDA) and by regulating the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). Furthermore, SBPC demonstrated a significant inhibitory effect on α-glucosidase in a reversible competitive manner, with a 50% inhibition concentration of 8.646 μg/mL. It was found that SBPC interacted with amino acid residues at one or more active sites in α-glucosidase, forming hydrogen bonds and hydrophobic interactions, thereby inhibiting α-glucosidase. This study confirmed that SBPC possessed significant antioxidant and α-glucosidase inhibitory activities, providing a theoretical basis for its potential development as a hypoglycemic ingredient of functional foods.

In this study, covalent complexes (WPI-GG-TP and WPI-TP-GG) of whey protein isolate (WPI), gellan gum (GG) and tea polyphenol (TP) with different grafting sequences were synthesized by Maillard grafting and alkali treatment. Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy, and ultraviolet (UV) absorption spectroscopy confirmed the formation of covalent bonds within the ternary complexes. The stabilization effects of the ternary covalent complexes on blueberry anthocyanins (ACNs) were investigated. The WPI-GG-TP complex showed a loading capacity of 21.80% for ACNs, forming nanoparticles with an average particle size of 806.68 nm, while WPI-TP-GG exhibited a loading capacity of 18.68%, forming nanoparticles with an average particle size of 688.08 nm. Thermal analysis showed that the thermal peak temperature of ACNs increased by 2.51 ℃ after loading onto WPI-TP-GG, indicating improved thermal stability of ACNs. The results of antioxidant and stability tests revealed that the WPI-GG-TP complex had higher scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and storage stability after loading with ACNs, while the WPI-TP-GG complex exhibited higher hydroxyl radical scavenging activity, iron reducing power and thermal stability. Specifically, compared with free ACNs, the DPPH radical scavenging activity of WPI-GG-TP-ACNs increased by 29.62%, while the hydroxyl radical scavenging activity and iron reducing power of WPI-TP-GG-ACNs increased by 55.96% and 2.4 times, respectively. These findings provide valuable insights for the development of food delivery systems that enhance functional ingredient stability in the human digestive system.

To investigate the effect of the combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality and peptide antioxidant capacity of fermented sausages, this study prepared fermented lamb sausages with a mixed culture of the two strains and evaluated it for quality indicators, flavor, peptide content, and antioxidant activity. The results indicated that the combination of lactic acid bacteria rapidly reduced the pH, water activity (aw), and moisture content of fermented sausages. A total of 24 substances with relative odor activity value (ROAV) > 1 such as ethyl butyrate, ethyl valerate, linalool, and trans-2-nonanal were found to play a dominant role in the flavor of fermented sausages. The combination of lactic acid bacteria significantly increased the peptide content and antioxidant activity of fermented sausages (P < 0.05). In summary, the combination of L. plantarum IMAUJBP3 and L. reuteri IMAUJBR3 can improve the quality, flavor, and peptide antioxidant activity of fermented lamb sausages to a certain extent.

Objective: To isolate a bacteriophage infecting multidrug-resistant Proteus mirabilis, determine its biological properties and evaluate its antibacterial effect on chicken breast. Methods: The morphology of the bacteriophage was examined using transmission electron microscopy (TEM), and the multiplicity of infection (MOI), one-step growth curve, and stability were systematically assessed. The host range of the bacteriophage was assessed using the dot blot technique. Subsequently, its genome was extracted and analyzed through whole genome sequencing. Crystal violet staining and plate counting were employed to assess the ability of the phage to remove biofilms and the efficiency in removing biofilms on different materials was evaluated using the plate counting method. The antibacterial effect on chicken breast meat was measured at 4 and 25 ℃. Results: A long-tailed bacteriophage, vB_PMC-PL1, was obtained. Comprehensive genomic analysis revealed that the bacteriophage belonged to the Novosibvirus genus within the Demerecviridae family. Notably, the analysis did not identify any genes associated with virulence, antibiotic resistance, or integrase activity. Phage vB_PMC-PL1 exhibited an optimal MOI of 0.1, an incubation period of 20 min and a burst size of 106 PFU/cell. The titer of vB_PMC-PL1 was stable at pH 3–11 and temperatures ranging from 4 to 50 ℃. The host range test showed that vB_PMC-PL1 could lyse not only Proteus mirabilis but also Proteus vulgaris. vB_PMC-PL1 effectively eradicated bacterial biofilm formed on both stainless steel and high-density polyethylene (HDPE) surfaces. At MOIs of 1 000 and 10 000, it reduced the bacterial concentration in chicken breast meat by 0.95 and 1.01 (lg(CFU/g)) after 6 h incubation at 4 ℃, and by 1.50 and 1.67 (lg(CFU/g)) after 9 h incubation at 25 ℃, respectively. Conclusion: vB_PMC-PL1 exhibited lytic activity against both P. mirabilis and P. vulgaris, demonstrating significant efficacy in disrupting P. mirabilis biofilm. This study not only enriches the Proteus bacteriophage resource library, but also provides a reference for the development of Proteus phage cocktails and the application of biological control in food safety.

This study introduced a new source of bifidobacterial enzyme for the synthesis of galactooligosaccharide (GOS). We investigated the bioinformatics analysis, heterologous expression, enzymatic properties and application in the synthesis of GOS of a newly identified β-galactosidase (β-galATCC29521) derived from Bifidobacterium bifidum ATCC 29521. Bioinformatic analysis showed that β-galATCC29521 belonged to the glycoside hydrolase family 2, without a signal peptide or a transmembrane region. The optimal medium for β-galATCC29521 expression was composed of 10 g/L sucrose, 12 g/L tryptone, and 24 g/L yeast powder, and after 16 h of culture induced by 0.05 mmol/L isopropyl-β-D-thiogalactopyranoside (IPTG) at 27 ℃, the activity of β-galATCC29521 was 318.03 U/mL. The crude enzyme was purified to electrophoretic homogeneity through Ni-IDA affinity chromatography. The optimal pH and temperature for β-galATCC29521 were 7.5 and 40 ℃, respectively. The purified enzyme was stable within the pH range of 6.5–9.0 and the temperature range of 10–30 ℃. Its activity was significantly enhanced in the presence of Mn2+ and Mg2+ but inhibited in the presence of Cu2+ and Fe3+. When using whey as the substrate, the yield of GOS synthesized by β-galATCC29521 was 29.83%. The results indicated that β-galATCC29521 holds potential in the synthesis of GOS.

In order to investigate the effect of the addition of kefir on the quality of carrots fermented with Lactiplantibacillus plantarum x2 (Lp.x2), the physicochemical and textural properties, sensory evaluation and volatile flavor substances of carrots fermented with kefir and/or Lp.x2 were analyzed. The results showed that after 10 days of fermentation, Lp.x2 resulted in the lowest total acid content and moderate nitrite content, while kefir resulted in the highest total acid and the lowest nitrite, and the mixed culture fermentation was between the single culture fermentations. Compared with single Lp.x2 fermentation, the addition of kefir increased the total acid content by 18.46%–43.66% and reduced the nitrite content by up to 8.20%. In addition, it decreased the hardness of fermented carrots and increased the pectinase activity. The mixed culture fermentation with a mixing ratio of 50:1 between Lp.x2 and kefir had the highest sensory score of 80.80. Moreover, the addition of kefir favored the formation of flavor substances; a total of 58 flavor substances were detected in the mixed culture fermented sample, and 51 in the Lp.x2 fermented sample. Therefore, the addition of kefir could improve the eating characteristics of carrots fermented with Lp.x2, which was beneficial to the quality of fermented carrots. This study revealed the effect of kefir addition on the quality of fermented carrot, determined the optimal proportion of fermented carrot, filled the gap in the existing research, and had certain theoretical and practical value.

A total of 32 Salmonella Typhimurium monophasic variant (S. 1,4,[5],12:i:-) isolates from foods and humans were analyzed for virulence factors and mobile genetic elements by whole genome sequencing, and a phylogenetic tree was then constructed. The acid resistance, biofilm formation capacity, cell adhesion and invasion of these isolates were measured to clarify their virulence characteristics. The results showed that both the food- and human-borne strains harbored a large number of virulence factors and mobile genetic elements such as genomic islands, transposon. Evolutionary relationship analysis showed that all tested strains were closely related to the reference S. 1,4,[5],12:i:- in the database. Moreover, all strains remained viable for 1 hour at pH 3, and 25% of the strains exhibited a high capacity for biofilm formation. However, no significant differences in biofilm formation, cell adhesion or invasion ability were observed between the human- and food-borne isolates. In conclusion, the S. 1,4,[5],12:i:- isolates from different sources harbored a large number of virulence factors and mobile genetic elements, and their virulence-related phenotypes were heterogeneous. These findings provide important data support for the risk assessment of S. 1,4,[5],12:i:-.

In this study, a novel cellulase gene, CelL7, was cloned from the marine bacterium Zobellia sp. B2. Furthermore, a fusion gene, CelL7-CBM3, was constructed by fusing a carbohydrate-binding module family 3 (CBM3) to CelL7 and heterologously expressed in Escherichia coli BL21. The expressed fusion protein was purified by affinity column chromatography. The full length of the CelL7 gene was 1 077 bp, encoding 358 amino acid residues, and the theoretical molecular mass of the encoded protein was 40.39 kDa. The specific enzyme activities of CelL7 and CelL7-CBM3 were 2 249.81 and 2 915.75 U/mg, respectively. The optimal reaction temperatures for both enzymes were 50 ℃, and the optimal pHs were 5.0 and 5.5, respectively. Mn2+ and Fe2+ activated the activity of CelL7, while Cu2+ inhibited it. CelL7 was capable of degrading carboxymethyl cellulose sodium, cellobiose, and xylan. When sodium carboxymethyl cellulose was used as a substrate, the Michaelis-Menten constant (Km) of CelL7-CBM3 was 11.70 mg/mL, which was lower than that of CelL7 (Km = 13.23 mg/mL), indicating that the fusion enzyme, with an added binding domain, exhibited enhanced affinity for carboxymethyl cellulose sodium. The maximum reaction rate (Vmax) was 175.44 mg/(mL·min), the catalytic constant (Kcat) was 2.78 s-1, and the Kcat/Km was 0.24 mL/(mg·s), which were comparable to those of CelL7. Biofilm clearance experiments showed that concentrations of CelL7 ranging from 10.0 to 60.0 μg/mL and those of CelL7-CBM3 ranging from 30.0 to 60.0 μg/mL were effective in dispersing biofilm and reducing the amount of biofilm.

The exopolysaccharide (EPS) gene clusters are the basis for understanding the structure-function relationship of EPS in lactic acid bacteria. In our earlier work, we had constructed the cps1 deletion strain (YZH81∆cps1), with a decreased capacity to produce EPS, from Lactiplantibacillus plantarum YZH81, a strain with high EPS production ability, which had been found to possibly contain two capsular polysaccharide syntheis (cps) gene clusters, cps1 and cps2. In this study, the cps2 gene cluster of strain YZH81 was knocked out using CRISPR/Cas9 (clustered regularly interspaced short palindromic repeats/CRISPR-associated system 9) technology. Compared with YZH81, the EPS production of YZH81∆cps1 and YZH81∆cps2 decreased by 22.88% and 35.42%, respectively, and the monosaccharide compositions of EPS from the two cps strains were altered considerably. The monosaccharide rhamnose was not detected in any of the mutant strains, and the percentages of mannose and glucose increased dramatically. Proteomics identified a total of 29 and 22 differential proteins in YZH81∆cps1 and YZH81∆cps2 versus YZH81 after fermentation for 10 and 32 h, respectively, and Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) functional analyses showed that the differential proteins were involved in the biological processes, the metabolism and processing of cellular components in YZH81, but those resulting from knockout of the cps2 cluster had richer functions such as lipid metabolism, nucleotide metabolism, and glycan biosynthesis and metabolism. In conclusion, the present study provides theoretical support for future research on the structure-probiotic function relationship of EPS from L. plantarum YZH81.

Objective: This study was conducted to investigate the oral safety and gut microbiota regulatory effect of cellulose nanocrystals (CNC) prepared by sulfuric acid hydrolysis (S-CNC) or phosphoric acid hydrolysis (P-CNC). Methods: Mice were divided into three groups (24 mice per group, half from each gender): control, S-CNC and P-CNC. The changes in activity behavior, body mass, body composition, organ indexes and serum biochemical indexes were examined after gavage, and pathomorphological changes in various internal organs were observed by hematoxylin-eosin (HE) staining. Feces were collected for 16S rDNA gene high-throughput sequencing to analyze the effects of S-CNC and P-CNC on the gut microbiota of mice. Results: Compared with the control group, no significant differences were observed in activity behavior, body mass, fat, fluid, lean components or organ indexes in the S-CNC and P-CNC groups (P > 0.05). The serum levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), uric acid (UA) and urea were unaffected by S-CNC and P-CNC administration. HE staining showed that neither CNC treatment exhibited morphological abnormalities in the major organs. S-CNC and P-CNC changed the abundance and uniformity of gut microbiota in normal mice as well as the composition of gut microbiota at the phylum, family and genus levels. S-CNC increased the relative abundance of Firmicutes in female mice, but decreased the relative abundance of Firmicutes in male mice and the relative abundance of Bacteroidetes in both male and female mice. P-CNC increased the relative abundance of Firmicutes in female mice and Bacteroidetes in male mice, but decreased the relative abundance of Firmicutes in male mice and the relative abundance of Bacteroidetes in female mice. At the family level, the relative abundance of Akkermansiaceae and Planococcaceae in the intestinal tracts of female and male mice increased after administration of S-CNC and P-CNC. Genus level analysis showed that S-CNC administration increased the relative abundance of Akkermansia and Faecalibaculum in male mice and the relative abundance of Acinetobacter in the gut of female mice. After administration of P-CNC, the relative abundance of Kurthia and Akkermansia increased in female mice, while the relative abundance of Candida decreased in male mice. Conclusion: S-CNC and P-CNC are safe for mice to eat. Moreover, both of them have a regulatory effect on the gut microbiota in mice.

Purpose: To investigate whether docosahexaenoic acid (DHA) can prolong the life span of Drosophila melanogaster with Alzheimer’s disease (AD) by increasing the antioxidant capacity. Methods: Wild-type male D. melanogaster were assigned to a normal control group, and AD male D. melanogaster were randomly divided into four groups: model, 0.025, 0.05 and 0.1 mmol/L DHA intervention. The locomotor activity of D. melanogaster in each group was detected by tube climbing test. The expression levels of SOD and CAT in D. melanogaster were detected by real-time polymerase chain reaction (PCR), and the antioxidant capacity was measured. The expression levels of the Sirt2, Rpn11 and MTH genes were detected by real-time PCR, and the average survival time and survival curve of D. melanogaster in each group were calculated. Results: Compared with the control group, the crawling index of AD D. melanogaster decreased (P < 0.01). Compared with the model group, 0.05 mmol/L DHA treatment significantly increased the tube-climbing capacity of D. melanogaster (P < 0.05). The results of real-time PCR showed that compared with the model group, the expression levels of the SOD and CAT genes were up-regulated in the 0.05 mmol/L DHA treatment group (P < 0.05), and the total antioxidant capacity and superoxide dismutase activity significantly increased compared with the model group (P < 0.05). In addition, DHA treatment significantly up-regulated the expression levels of the lifespan-associated genes Sirt2, Rpn11 and MTH (P < 0.05). The results of survival test showed that the survival probability of AD D. melanogaster significantly dropped. Compared with the model group, the average survival time of D. melanogaster treated with 0.05 mmol/L DHA was significantly up-regulated (P < 0.05), and the survival probability was higher than that of AD D. melanogaster. Conclusion: DHA improved the crawling capacity of AD D. melanogaster and the expression of the antioxidant genes SOD and CAT, and increased the antioxidant capacity. Additionally, DHA upregulated the expression levels of the Sirt2, Rpn11 and MTH genes, thereby prolonging the lifespan of D. melanogaster.

Objective: To investigate the effect of freeze-dried powder of Phyllanthus emblica L. (PEFP) on cadmium chloride (CdCl2)-induced subacute liver injury in mice and to analyze the underlying mechanism by transcriptomics. Methods: Male KM mice were randomly divided into four groups with 6 animals per group: control, PEFP (300 mg/kg), CdCl2 (3 mg/kg) and PEFP + CdCl2 (300 mg/kg PEFP + 3 mg/kg CdCl2). PEFP was gavaged once a day to mice, and CdCl2 was intraperitoneally injected into mice every other day. The administration period lasted for 28 days. After euthanasia, liver tissues were collected for the determination of cadmium content, superoxide dismutase (SOD), and glutathione peroxidase (Gpx) activities, and serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), alkaline phosphatase (ALP) activities were measured. Additionally, hepatic cell morphology was observed by hematoxylin-eosin (HE) staining, the apoptosis rate was determined by the terminal deoxynucleotidyl transferase (TdT)-mediated dUTP nick end labeling (TUNEL) assay, differentially expressed genes were determined by RNA sequencing, and protein expression levels encoded of the selected differentially expressed genes were detected by Western blot (WB). Results: Compared with the control group, body mass gain rate significantly decreased in the CdCl2 exposure group ((13.97 ± 2.06)%) (P < 0.05), liver cadmium accumulation ((3.49 ± 0.09) μg/kg), and serum AST, ALT and ALP levels ((707.55 ± 60.19), (614.58 ± 24.40), and (186.85 ± 12.51) U/L, respectively) and hepatocyte apoptosis rate ((32.89 ± 2.53)%) increased (P < 0.05). However, CdCl2 combined with PEFP treatment could significantly reverse the above changes caused by cadmium (P < 0.05). RNA sequencing showed that 69 genes were differentially expressed after PEFP intervention (14 up-regulated and 55 down-regulated), the encoded protein of which were associated with inflammation, oxidative damage and apoptosis. We selected four proteins (AnnexinA2, S100A11, Mcp1, and galectin3) encoded of these differentially expressed genes for further verification by WB analysis, and the results were consistent with those of RNA sequencing, suggesting that these proteins were involved in PEFP antagonization of cadmium-induced effects. Conclusion: PEFP exhibited an antagonistic effect against cadmium-induced subacute liver injury in mice. This protective mechanism may be attributed to its capability to alleviate hepatic tissue damage by inhibiting inflammatory responses, oxidative stress, and apoptosis.

The sensory and physicochemical properties of Junlian black tea samples produced in the three villages of Yinxing, Yinjiang, and Maogu in Junlian county, Sichuan province were evaluated, and their non-volatile and volatile components were identified by ultra-high performance liquid chromatography-quadrupole time-of-flight-mass spectrometry (UPLC-QTOF-MS) and solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), respectively. Multivariate analyses including heatmap, principal component analysis (PCA), and partial least squares-discriminant analysis (PLS-DA) were combined to distinguish the key compounds of Junlian black tea from different geographical origins. The results showed that the Yinxing sample had the highest sensory evaluation score, lowest water content and tea polyphenol levels and highest water extract levels, which were primarily characterized by a red and bright infusion color, sweet, floral and fruity aromas, a fresh, sweat and mellow taste, and tender leaf bottom with multiple buds. A total of 50 differential metabolites were selected by UPLC-QTOF-MS, which could serve as potential marker compounds for distinguishing Junlian black tea from the three different regions, and most glycosides, some amino acids and organic acids were significantly accumulated in the Yinxing sample, whereas most flavonoids and catechins were predominantly richer in the Maogu sample. The results of SPME-GC-MS showed that linalool, geraniol and β-ionone were abundant in Junlian black tea, and all of them contributed to floral, fruity, and sweet aromas, which could be regarded as the characteristic aroma components. A total of 17 differential compounds were selected, which could be used as potential volatile markers for distinguishing Junlian black tea from different geographical origins. Most of the differential volatile metabolites were the most abundant in the Yinxing sample, showing a significant floral and fruity aroma. This study provides a theoretical basis for the quality control of Junlian black tea, and lays a foundation for understanding the formation mechanism of key chemical components and aroma components in Junlian black tea.

To definite the effect of varying freeze-thaw cycles on the aroma characteristics of roast duck, its volatile compounds were analyzed by sensory evaluation, electronic nose, and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with multivariate statistical analysis. The results showed that roast duck prepared from duck carcasses that underwent more than two freeze-thaw cycles exhibited significant differences in aroma profiles, characterized by loose meat texture, faint aroma, and uneven skin color distribution. A total of 19 aldehydes, 4 alcohols, 6 ketones, 1 ester, 1 furan, and 9 unidentified species were detected by HS-GC-IMS, with the most abundant ones being aldehydes, followed by alcohols, ketones, and esters. With increasing number of freeze-thaw cycles, the relative contents of volatile compounds, such as aldehydes and ketones, decreased, while the relative content of alcohols increased in roast duck. Five key odor markers, nonanal, octanal, heptanal, 2-methylbutanal, and (E)-2-pentenal were selected using orthogonal partial least squares-discriminant analysis (OPLS-DA) and relative odor activity values (ROAV). There was a correlation between the five key odor markers and the number of freeze-thaw cycles for raw duck carcasses. This study provides a theoretical basis for retaining and rapidly identifying volatile compounds in roast duck produced from repeatedly frozen-thawed carcasses.

Metabolomic analysis and antioxidant activity of flavonoids were investigated in the bran of deep purple-black (cv. Yadingsha), light purple-black (cv. Gounendang) and white (cv. Gouyangnong) Kam Sweet Rice (KSR). Differential flavonoid metabolites between the three varieties of KSR were determined and the correlation between flavonoid metabolites and antioxidant activity was analyzed. The results showed that a total of 139 flavonoids, belonging to 10 different classes, were identified in the rice bran. Seven, two and seven unique metabolites were found in Yadingsha, Gounendang, and Gouyangnong, respectively. Additionally, 111, 104, and 96 differential metabolites were found in Yadingsha versus Gouyangnong, Gounendang versus Gouyangnong, and Yadingsha versus Gounendang, respectively. Significant differences were observed in the contents of anthocyanins, proanthocyanidins, dihydroflavonols and chalcones among rice brans of different kernel colors. Yadingsha exhibited the highest total flavonoid content and demonstrated the strongest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical, followed by Gounendang, suggesting a positive correlation between kernel color depth and flavonoid content as well as antioxidant capacity. A total of 72 flavonoid metabolites showed significant or highly significant positive correlations with antioxidant capacity. This study provides a scientific basis for the processing and utilization of purple-black KSR bran and further research on its flavonoid metabolism.

In order to explore the quality characteristics and components of Jiulong Dabaicha, a type of white tea, we made white tea from six varieties, Jiulong Dabaicha, Fuan Dabaicha, Fuyun 6, Zhenghe Dabaicha, Fuding Dabaicha and Songxi Caicha and comparatively analyzed their quality using sensory evaluation, biochemical analysis, high performance liquid chromatography (HPLC), headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that each variety of white tea had their own characteristics, showing good sensory quality. The buds of Jiulong Dabaicha were particularly plump and shiny; the color was gray-green with a moist appearance; the infusion had a bright apricot yellow color, a fresh and tender aroma with floral and pekoe notes, and a fresh, mellow, sweet and refreshing taste; the leaf base was soft and tender. Among the six varieties, the contents of total catechin, ester catechin, epicatechin gallate, theanine, glutamic acid and arginine in Jiulong Dabaicha were the highest, 102.52, 96.31, 71.29, 11.00, 0.68 and 1.07 mg/g, respectively. A total of 38 differential aroma compounds between the six varieties were identified. Jiulong Dabaicha had the highest content of alcohol compounds, with significantly higher levels of phenylethyl alcohol, hexanoic acid (both responsible for rosy aroma) and (Z)-3-hexen-1-ol (fresh floral aroma) and significantly lower levels of ethylbenzene (gasoline odor), 2-acetylpyridine (barbecue flavor), and naphthalene (spicy flavor) compared to the other varieties. Our results are helpful to elucidate the flavor and quality characteristics of Jiulong Dabaicha, providing a scientific basis for product development and promotion of Jiulong Dabaicha.

We undertook this study in order to explore the impact of stationary magnetic field (SMF) and alternating magnetic field (AMF) treatments at different intensities (1.5 and 4.5 mT) combined with freezing and/or thawing on the water retention and quality of precooked meat patties. The results showed that magnetic field-assisted freezing shortened the time required to pass through the maximum ice crystal formation zone, thereby accelerating the freezing rate. In addition, it reduced the thawing rate, thawing loss and cooking loss, decreased the proportion of free water, increased the proportion of immobilized water, and improved the hardness, elasticity, cohesiveness and chewiness of meat patties (P < 0.05). The 4.5 mT AMF treatment shortened the time required to pass through the maximum ice crystal formation zone by 417 min compared with the control group, and thawing loss and cooking loss decreased by 59.62% and 58.07% in the AMF-assisted freezing-thawing group, respectively. Furthermore, the hardness, elasticity, cohesiveness and resilience were significantly higher than those of the control group (P < 0.01). In summary, magnetic field-assisted processing holds potential in the freezing and thawing of prepared meat products.

In this study, vacuum-packed Allium macrostemon Bunge pickles were treated with ultra-high pressure (UHP) at different pressure levels (200, 300 and 400 MPa) for 10 min and stored at 4 or 25 ℃ for 25 days. We examined whether the bags of pickles swelled and evaluated the respiratory intensity, lactate dehydrogenase activity, pH, nitrite content, hardness, color difference, microbial and sensory quality every 5 days. The results showed that at both storage temperatures, bag swelling occurred in the control group, but not in any of the UHP treated groups on the 5th day of storage. Compared with the control group, the respiratory intensity and lactate dehydrogenase activity of A. macrostemon Bunge significantly decreased after UHP treatment (P < 0.05). In addition, UHP treatment inhibited the decrease of pH and reduced the content of nitrite and the color parameters L* and b* values (P < 0.05) at both storage temperatures. The total viable count and the count of lactic acid bacteria decreased gradually with increasing UHP pressure, while mold and yeast were undetectable at pressures exceeding 200 MPa. UHP treatment had no significant effect on the hardness of A. macrostemon Bunge pickles (P > 0.05). In addition, the results of sensory evaluation showed that pickles treated with UHP exhibited moderate acidity in taste, yet showed no significant difference from the control group in color, flavor or texture (P > 0.05). In conclusion, UHP can effectively mitigate the occurrence of bag swelling in A. macrostemon Bunge pickles while having little effect on its quality.

Frozen ‘Beicun’ blueberry fruits were classified based on three key temperatures: the glass transition temperature (Tg’) at their maximum cryo-concentration, the intersection temperature (Tg”) between the freezing curve and the glass transition temperature curve, and the characteristic freezing endpoint temperature (Tm’) into three states: rubbery (T > Tm’), partially frozen concentrated (Tg” < T < Tm’), and glassy (T < Tg”). Blueberry fruits were quickly frozen in liquid nitrogen at −120 ℃ and separated into two storage groups. One group, without any state changes, was stored under rubbery (−18 ℃, T > Tm’), partially frozen concentrated (−40 ℃, Tg”< T < Tm’), or glassy state (−80 ℃, T < Tg”) conditions. The other group, with state changes, was initially stored at the glassy state temperature (−80 ℃) and then switched to the rubbery (−30 ℃, T > Tm’), partially frozen concentrated (−40 ℃, Tg” < T < Tm’), or lower glassy state temperature (−50 ℃, Tg’ < T < Tg”; −60 ℃, T < Tg’). Besides, a control group was set up without any temperature changes. Juice loss, hardness, nutrient contents, membrane integrity, and enzyme activities were determined to explore the effects of different freezing states and state changes on the quality of frozen blueberry fruits. The results indicated that frozen blueberry fruits in the glassy state exhibited the best quality. State transitions resulted in more pronounced quality deterioration in blueberry fruits; greater temperature changes led to higher juice loss, hardness reduction and nutrient loss, more serious cell integrity damage, and higher activities of peroxidase and polyphenol oxidase. Therefore, glassy state freezing (at temperatures below Tg’) could better maintain the quality of blueberry fruits; however, it is crucial to avoid state transitions caused by temperature fluctuations during frozen storage.

In this study, mixed films and self-assembled films consisting of zein, tea polyphenols, and apple pectin were prepared by the casting method. Fresh walnut kernels were immersed in the mixed coating solution, the self-assembled coating solution or sterile water as control and stored at 4 ℃ for 40 days to evaluate the preservation effects of the coatings on fresh walnut kernels. The results showed that the mixed film generated particles, exhibiting a relatively uneven surface distribution, while the self-assembled film exhibited a more uniform distribution and a relatively smoother surface when compared with the mixed film. After 40 days of storage, the L*, hardness, and moisture content of fresh walnut kernels in the self-assembled coating group were significantly higher than those in the mixed coating and control groups. Total bacterial count was significantly lower in the self-assembled coating group when compared with the mixed coating and control groups. The antioxidant activity of the self-assembled coating was notably superior to that of the mixed coating, as shown by a significant decrease in acid value, peroxide value, and malondialdehyde (MDA) content in the self-assembled coating group when compared with the mixed coating group during storage. In addition, the self-assembled coating demonstrated potential in preserving the flavor of fresh walnuts. After 40 days of storage, the self-assembled coating group exhibited the highest levels of sweet and umami amino acids, and the levels of acetic acid with the sour and pungent odor significantly lower than those of the mixed coating and control groups. This study showed the potential of the self-assembled coating in maintaining the quality of refrigerated fresh walnuts, providing a theoretical basis for the construction of multilayer self-assembled coatings for fresh walnut kernel preservation.

An improved one-dimensional convolutional neural network (1D-CNN) model for the authenticity detection of egg white powder was constructed based on near-infrared spectroscopy (NIRS). This model required no spectral preprocessing. To enhance its ability to extract spectral features, an efficient channel attention module (ECA) and a one-dimensional global average pooling (1D-GAP) layer were singly or together incorporated into the model, consequently reducing noise interference. The experimental results indicated that the improved model integrating ECA and 1D-GAP, EG-1D-CNN, could distinguish between authentic and adulterated egg white powder samples, with a detection rate of 97.80% for adulterated samples and an overall accuracy rate (AAR) of 98.93%. The lowest recognition concentrations (LLRC) for single adulterants such as starch, soy protein isolate, melamine, urea, and glycine were 1%, 5%, 0.1%, 1%, and 5%, respectively, and those for multiple adulterants ranged from 0.1% to 1%. The average time spent (AATS) for the detection was 0.004 4 seconds. Compared with traditional 1D-CNN network structure and other improved algorithms, the EG-1D-CNN model exhibited higher accuracy, faster detection speed, and smaller model footprint, thus making it more suitable for deployment on embedded devices. This research provides a theoretical foundation for the development of portable near-infrared spectroscopy-based detectors for egg powder quality testing.

A portable visible and near-infrared (VIS-NIR) spectroscopy-based device with a micro-spectrometer as the core component was built for rapid and non-destructive quality detection of kabocha squash. The spectral data of kabocha squash at different development and storage periods were collected using this device and pretreated by first derivative, Savitzky-Golay (SG), multiplicative scatter correction (MSC) or their combinations. The best spectral pretreatment method was selected. The characteristic wavelengths were extracted by continuous projection algorithm, and predictive models for soluble solids content (SSC) and firmness were established by backpropagation neural network, multiple linear regression or partial least squares regression. The optimal SSC and firmness prediction models were selected and imported into the device for rapid non-destructive testing of the SSC and firmness of kabocha squash. The results showed that the optimal spectral preprocessing method for the SSC was SG + MSC, and the backpropagation neural network model was selected as the optimal prediction model. The prediction set determination coefficient (Rp2), root mean squared error of prediction (RMSEP) and residual prediction deviation (RPD) were 0.895 5, 0.874 4 °Brix and 2.809 7, respectively. The optimal spectral pretreatment method for kabocha squash firmness was SG + MSC, and the optimal prediction model was the multiple linear regression prediction model, with Rp2, RMSEP and RPD of 0.910 7, 3.029 4 kg/cm2 and 3.214 4, respectively. The above results show that the device can predict the SSC and firmness of kabocha squash well and can be used for their rapid nondestructive testing.

In this study, adulteration of bovine milk in fresh and thermally processed non-bovine milk was detected by SYBR Green and TaqMan real-time polymerase chain reaction (real-time PCR), and the effect of different heat treatment methods on the adulteration detection was explored aiming to meet the requirements for the detection of adulteration of different commercial non-bovine milk products. The results showed that the designed bovine-specific primers allowed specific amplification of DNA in bovine milk without cross-reactivity with DNA from non-target animals. The minimum detection limits of SYBR Green and TaqMan real-time PCR for bovine milk DNA were 1 and 10 pg, respectively, and both methods were capable of detecting at least 0.1% (m/m) bovine milk adulteration in non-bovine milk mixtures. The results of nine repeated experiments over three days confirmed high reproducibility of the methods. In addition, using the real-time PCR methods, bovine milk was detected in 7 out of 20 commercial non-bovine milk products, indicating high resolution and great practical application value of these methods.

The chemical composition of base baijiu is complex and diverse. A classification model for base baijiu of different sensory grades was established based on the gas chromatography-mass spectrometric (GC-MS) data for their volatile composition. In order to improve the accuracy and generalization capacity of the classification model, a method combining genetic algorithm (GA) and bootstrap aggregating (Bagging) was proposed to optimize the support vector machine (SVM) classifier. Using Spearman’s correlation analysis, 36 key substances were selected, and 12 kernel principal components were extracted as input to the model by kernel principal component analysis, which together accounted for 96.06% of the total variance. The radial basis kernel function support vector machine with the best performance was selected, and the parallel computing Bagging ensemble algorithm with strong adaptability to data diversity was used to construct a Bagging-SVM classifier for base baijiu classification. Finally, GA was used to optimize the parameters (C, γ, and N) of the Bagging-SVM classifier to construct a GA-Bagging-SVM model. The results showed that the accuracy, precision, recall rate, and F1-Score of the GA-Bagging-SVM model were 96.77%, 96.90%, 96.77%, and 96.78%, respectively, which were 6.45%, 5.61%, 6.45%, and 6.42% higher than those of the SVM model, and 3.22%, 2.29%, 3.22%, and 3.15% higher than those of the Bagging-SVM model, respectively. This method can be used as an optimization method for the quality evaluation model for base baijiu.

The stability and bioavailability of biomacromolecules are enhanced when they are encapsulated with starch, and this in turn alters functional characteristics of starch. As a result, effective combination of starch with macromolecules holds vast potential for applications in delivery systems and functional foods. However, different types of starch, the differences in properties among macromolecules and different preparation methods result in notable variations in interaction and functional characteristics among starch-macromolecule complexes. This review summarizes the preparation techniques, interactions, and functional characteristics of binary and ternary complexes of starch and macromolecules. This article aims to contribute to a deep understanding of the nutritional value, sensory characteristics, and functional characteristics of novel starch-based complexes in order to expand their applications in various fields such as functional foods, biotechnology, and pharmaceuticals.

The application of deep learning in food safety detection and risk early warning is becoming more and more extensive, thus providing new opportunities for improving food safety, quality control and authenticity identification. This paper first introduces the basic concept of deep learning and its current development in the field of food safety, and discusses the application of convolutional neural network (CNN), recursive neural network (RNN), transformer architecture and graph neural network (GNN) in food safety detection and risk prediction. Although deep learning performs well in improving the efficiency and accuracy of food safety detection, its practical application still faces challenges such as poor data quality, weak privacy protection capacity and lack of model interpretability. Next, this paper analyzes potential risks that could be brought about by these problems and proposes possible solutions such as promoting data standardization, strengthening privacy protection, and promoting the formulation of policies regarding artificial intelligence. In the future, the combination of deep learning with the Internet of Things (IoT) and blockchain technology and further development of generative artificial intelligence will promote the digital transformation of the food industry and enable the whole-process traceability of food safety monitoring.

Cistanche deserticola Ma is a traditional medicinal and edible plant that has demonstrated significant potential for the prevention and treatment of osteoporosis in recent years. Conventional medications for osteoporosis, including bisphosphonates, calcitriol, and VD, may induce various adverse reactions and increase the physiological burden on patients when used long-term. In contrast, C. deserticola offers unique advantages due to its lower toxicity and fewer side effects, making it particularly suitable for osteoporosis management. Research indicates that C. deserticola effectively mitigates the loss of bone density and bone mass. It regulates bone metabolism by enhancing osteoblast activity and inhibiting osteoclast function, thereby preserving bone microarchitecture and consequently enhancing the overall stability of the internal bone structure and reducing the risk of fractures. This review aims to summarize the pharmacological effects and molecular mechanisms of C. deserticola in combating osteoporosis. By systematically reviewing and analyzing existing literature, we seek to elucidate the potential mechanisms through which C. deserticola modulates bone remodeling and to explore its prospects for clinical application. The insights gained from this study are intended to provide an important reference for the development and clinical application of functional foods derived from C. deserticola.

Fermentation of brown rice can improve its nutritional composition and flavor quality and enhance the bioavailability of bioactive substances, enabling the high-value utilization of brown rice and its processing by-products. Its products have a broad application market. This paper summarizes the effect of fermentation on improving the nutritional and quality characteristics of brown rice. In order to expand the application of microbial fermentation in rice-based foods, the basis for the application of fermentation in various rice products, optimization of the fermentation process, and its impact on product nutritional quality are briefly described. The deficiencies and problems existing in the application of fermented brown rice in the field of foods are discussed. This review highlights that the scientific application of fermentation holds great potential to improve the nutritional quality and comprehensive utilization rate of brown rice. Through this review we hope to provide references for researchers investigating brown rice fermentation and for future market development in the industry.

Pesticides and veterinary drug residues are rich in variety and come from a wide range of sources, which have raised significant concerns because they pose potential threats to human and environmental health. In response to the need for on-site and real-time monitoring, various rapid detection technologies for pesticide and veterinary drug residues have been developed in recent years. This review summarizes the latest progress in the application of rapid detection technologies to pesticides and veterinary drug residues from two key perspectives: recognition elements and detection strategies. Precise recognition elements such as antibodies, aptamers, receptors, enzymes, whole cells, molecularly imprinted polymers, and metal-organic frameworks are outlined. This review highlights the latest development of rapid optical detection technology, electrochemical sensing technology, and piezoelectric sensing technology based on precise molecular identification for pesticide and veterinary drug residues. Finally, the challenges and future trends are discussed. This review hopes to provide references and insights for further research and development in this field.

Mycotoxins are ubiquitous in agricultural products and their derivatives. Mycotoxins poses severe health threats to humans and animals and thus have received increasing attention. This necessitates the detoxification of mycotoxins in foods. Traditional detoxification methods are easy to operate and widely applied, but have limitations. Therefore, more efficient and stable methods are needed to detoxify mycotoxins. Nanomaterials have attracted extensive attention due to their large specific surface area, many active sites and high stability, and intensive research has demonstrated that nanomaterials hold great potential in detoxifying mycotoxins in foods. In this article, we summarize the current status of mycotoxin pollution and the limit standards for mycotoxins, and focus on recent progress in the application of nanomaterials in mycotoxin detoxification. Next, we elaborate the properties and detoxification mechanisms of nanomaterials in various applications, discuss problems associated with nanomaterials in the detoxification of mycotoxins, and forecast future development trends. Through this review, we hope to provide a reference for the development of new nanomaterials for mycotoxin detoxification.

As one of the four important woody oilseeds, camellia seeds have the advantages of high yield and nutritional value. The chemical composition of camellia seed oil is determined not only by camellia variety and the planting environment but also by extraction conditions. Due to its high content of unsaturated fatty acid, camellia seed oil is prone to oxidative degradation during processing, which leads to quality degradation. Therefore, it is necessary to understand the effects of different extraction methods on the chemical composition and quality of camellia seed oil and choose the suitable encapsulation method to protect it. This paper provides a comprehensive overview of the differences in the composition and content of camellia seed oil from different regions and varieties. In general, the oleic acid content of camellia seed oil is higher in high-altitude regions. The average level of oleic acid in camellia seed oil from Southwest China is higher than that in South China, East China, and Central China. Compared with traditional extraction techniques for camellia seed oil, emerging extraction techniques are superior in terms of extraction efficiency and retention of bioactive constituents but have some drawbacks such as higher costs. Finally, this review summarizes the latest advances in encapsulation technologies for camellia seed oil, discusses their deficiencies, and concludes with an outlook on future prospects, with a view to providing a reference for the application and development of camellia seed oil.

More than 70% of proteins in breast milk are glycosylated, and glycosylation enzymes cleave specific structures that connect proteins to polysaccharides. However, the human digestive system does not secrete glycosylation enzymes. Therefore, glycosylated proteins are more likely to retain their activity and exert their functions in the digestive system compared with non-glycosylated proteins. This article introduces the types, composition and content of glycoproteins in breast milk, analyzes the mechanism underlying their biological functions, and reviews recent progress in glycoproteomics. We expect that this review will provide a reference for research on the biological functions of glycoproteins in breast milk.

Rum fermentation is driven by microbial consortia dominated by yeast. The interactions among yeasts in the fermentation system are the key to the formation of rum flavor. Investigating the interactions between Saccharomyces cerevisiae and non-Saccharomyces yeast species will contribute to understanding the relationship between yeast and rum quality, which is of great significance for fermentation process control, production efficiency improvement and rum quality enhancement. In this article, the microbial community diversity and the interactions among yeasts during rum fermentation are reviewed. Furthermore, the beneficial effects of co-fermentation with S. cerevisiae and non-Saccharomyces yeasts on the flavor quality of rum are also summarized. Finally, the limitations of current research are discussed in order to provide a theoretical basis for improving the flavor quality of rum.

As the global population is aging, elderly individuals are increasingly facing significant health challenges, especially mental health issues such as emotional problems, sleep disturbance, and cognitive impairment. Probiotics, defined as live microorganisms that confer health benefits upon the host, have emerged as an effective means to improve the mental health of the elderly. Studies have shown that the gut microbiota regulates brain development and behavior in older adults through the gut-brain axis. This article focuses on summarizing the characteristics of the nervous system in the elderly and its connection to the gut microbiota, the characteristics of the gut microbiota in older individuals, and the mechanisms underlying the regulation of the nervous system in the elderly by the gut-brain axis. It also discusses recent advancements in understanding the role of probiotics in improving mental health conditions of the elderly, such as mild cognitive impairment, insomnia, depression, and Alzheimer’s disease, with the aim of providing a theoretical basis for the clinical application of probiotics and the management of mental health in older adults.