The flavor and quality of fermented foods are fundamentally influenced by microbial involvement. Microorganisms are the primary driving force behind the fermentation process, which is facilitated by microbial growth and reproduction, and especially by complex intra- and inter-species interactions, leading to the production of abundant nutritional components and unique flavor compounds. Numerous studies have been conducted on the community succession and individual contribution of microorganisms in fermented foods. In recent years, microbial interactions have gradually become the focus of research. This review delves into the core mechanisms by which microorganisms shape the flavor of fermented foods, with a focus on how quorum sensing (QS) regulates the metabolic activity and how group behavior of microorganisms and nutritional interactions promote the construction of microbial communities. It further examines the positive effects of different interaction types (mutualism, commensalism, amensalism, and competition) on the flavor profile of fermented foods. The review concludes by highlighting current problems and challenges, with the aim of providing insights for future research on microbial interactions and their impact on the flavor of fermented foods.

In this study, lipase-producing lactic acid bacteria (LAB) were isolated from traditional fermented foods and screened for their growth characteristics and lactone-producing ability in a fast-ripened cheese slurry model. The selected strains were used as an adjunct starter culture for making Cheddar cheese. Sensory evaluation and gas chromatography-mass spectrometry (GC-MS) were used to compare changes in the flavor and lactone content of Cheddar cheese made with and without an adjunct starter during ripening at 4, 10 or 14 ℃ for up to 150 days. The results showed that Pediococcus acidilactici 4D and Lactococcus garvieae Y3, two strains with the ability to produce lipase, exhibited better lactone production performance. Sensory evaluation showed that compared with Cheddar cheese without adjunct starter, the cheese added with P. acidilactici 4D had the highest milky and fruity aroma intensity after 90 days of ripening at 10 and 14 ℃, respectively. The cheese added with L. garvieae Y3 showed the highest milky aroma intensity after 120 days of ripening at 14 ℃. Four lactones were identified by GC-MS. The contents of δ-decalactone and δ-dodecalactone in Cheddar cheese with P. acidilactici 4D or L. garvieae Y3 were higher than those in Cheddar cheese without adjunct starter at all three ripening temperatures, and both strains could promote the formation of δ-octolactone. In addition, γ-butyrolactone was identified only in cheddar cheese fermented by L. garvieae Y3. By exploring the effects of ripening temperature and time on the formation of lactones, it was found that the optimal ripening temperature was 14 ℃. The total lactone content of cheese added with P. acidilactici 4D reached the highest level at 90 days of ripening, while that with L. garvieae Y3 reached the highest level at 120 days.

To solve the problem of potential food safety hazards and environmental hazards associated with artificial sweeteners as emerging pollutants, an eco-friendly aerogel (PSPI-GO) consisting of polyethyleneimine-modified soy protein isolate (PSPI) and graphene oxide (GO) was constructed to efficiently eliminate saccharin (SAC), a typical artificial sweetener in water. The equilibrium adsorption capacity of PSPI-GO for SAC was 293 mg/g, which removed 91% of SAC. PSPI-GO exhibited a highly porous structure and excellent renewability. Multiple quantum chemical theory calculations including electrostatic potential (ESP), frontier molecular orbital (FMO), independent gradient model based on Hirshfeld partition (IGMH), and Hirshfeld surface analysis (HSA) further elucidated that electrostatic attraction, hydrogen bonding, and inter-molecular interactions dominate the adsorption process. This work achieved high-value utilization of SPI while providing a new strategy for efficient removal of SAC. The research strategy integrating analysis of macroscopic mass transfer mechanisms and visualization of the adsorption mechanism provides a new perspective for in-depth understanding of inter-molecular adsorption behavior.

The binding mechanism of puerarin (PUE) to β-lactoglobulin (β-lg) was investigated by fluorescence spectroscopy, molecular docking, and molecular dynamics simulation. The fluorescence spectroscopy results showed that PUE statically quenched the fluorescence of β-lg. At 25, 35, and 45 ℃, the binding constants were 7.24 × 104, 1.34 × 105, and 2.18 × 105 L/mol, and the numbers of binding sites were 1.02, 1.18, and 1.15, respectively, indicating there was only one binding site or class of binding sites. Synchronous fluorescence and three-dimensional fluorescence spectroscopy indicated that the binding of PUE to β-lg resulted in an increase in the polarity of the microenvironment of β-lg, thereby weakening the hydrophobic force. Molecular docking results showed that PUE bound to the hydrophobic cavity of β-lg, forming hydrophobic interactions with six amino acid residues of β-lg and short hydrogen bonds with five amino acid residues. The molecular dynamics results showed that the root mean square deviation (RMSD), radius of gyration (Rg), and solvent accessible surface area (SASA) of the complex were (0.17 ± 0.02) nm, (1.47 ± 0.01) nm, and (88.94 ± 2.05) nm2, and those of β-lg were (0.22 ± 0.03) nm, (1.48 ± 0.01) nm, and (90.09 ± 1.73) nm2, respectively. The root mean square fluctuation (RMSF) of the complex was lower than that of β-lg, suggesting that the PUE/β-lg complex has better stability at the molecular level. This study is of reference significance for increasing the bioavailability of PUE.

In order to investigate the inhibitory effect of a novel bioactive peptide, Tyr-Pro-Ile-Trp (YPIW), on α-glucosidase, a variety of analytical methods including enzyme inhibition kinetics, ultraviolet (UV) absorption spectroscopy and Fourier transform infrared spectroscopy (FTIR) were employed to investigate the underlying inhibitory mechanism. Besides, the stability and cytotoxicity of YPIW were evaluated. The results indicated that YPIW exerted a significant inhibitory effect on α-glucosidase (half maximal inhibitory concentration (IC50) = 1.03 mmol/L), which was comparable to that of acarbose (IC50 = 1.08 mmol/L). In the mixed competition mode, YPIW could reversibly inhibit the activity of α-glucosidase, and was more likely to bind with free α-glucosidase. The UV and FTIR showed that YPIW interacted with α-glucosidase, potentially altering the conformation of the enzyme, thereby reducing its catalytic activity. YPIW remained stable at low temperatures or in acidic environments, and had good tolerance to simulated gastrointestinal digestion. In addition, it had no obvious toxic effect on HepG2 cells in the concentration range of 0–­1 mmol/L. This study provides a theoretical basis for the development of YPIW as a novel hypoglycemic peptide.

In order to investigate the effect of arginine (Arg) on the microwave-induced pre-gelation of myofibrillar protein (MP) from sturgeon under low salt condition, MP added with different concentrations of Arg was microwaved and evaluated for physicochemical, structural and morphological properties and intermolecular interactions after 1, 3 and 5 min (< 40 ℃). It was found that the solubility of MP decreased with increasing microwaving time and was improved by appropriate concentrations of Arg (P < 0.05). The turbidity of MP microwaved for 5 min significantly decreased with increasing addition of Arg (P < 0.05). The particle size decreased with increasing levels of Arg addition. In addition, Arg inhibited the formation of large protein clusters during microwave heating as shown by atomic force microscopy. In the control group, the contents of ionic and hydrogen bonds decreased significantly after microwave treatment for 3 min, while the contents of hydrophobic interaction and disulfide bond increased significantly (P < 0.05). The addition of 40 mmol/L Arg inhibited the ionic bond and hydrophobic interaction and increased the hydrogen and disulfide bonds. The molecular dynamics simulation results showed that at 300 K, the root mean square deviation (RMSD) for myosin increased from about 0.52 to 5.85 nm after Arg binding to it, and the radius of gyration (Rg) also increased, indicating that Arg promoted the dissociation of MP aggregates under low salt condition, and the aggregate characteristics changed from larger protein clusters to smaller particles. Furthermore, binding of Arg to myosin decreased its structural tightness, resulting in more loose protein conformation. The findings of this study provide sufficient conditions for enhancing protein cross-linking in the gel strengthening stage.

To enhance the application value of lactoferrin (LF) in the health field by exploiting nutrient interactions, this study explored the covalent binding potential between LF and epigallocatechin gallate (EGCG). The aim is to augment the biological efficacy of LF while concurrently reducing its production costs. The effects of different durations of covalent reaction on the structure, thermal stability, and osteogenic activity of LF-EGCG complexes were investigated using circular dichroism (CD) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, endogenous fluorescence spectroscopy, Raman spectroscopy, and differential scanning calorimetry (DSC). The results revealed that a 0.5 h covalent reaction between EGCG and LF led to significant structural changes in LF, while reducing the surface hydrophobicity to 1 304.00 (85.03% lower than that of LF). Furthermore, the resulting complex at a concentration of 100 μg/mL significantly promoted osteoblast proliferation (which increased the proliferation rate to 1.43 after 24 hours) and enhanced alkaline phosphatase activity (after treatment for 7 days, the enzyme activity increased to 15.27 U/g, 56.61% higher compared with the control group). This study provides new ideas for the functional modification of LF and lays the foundation for its application in the field of bone health.

In this study, the effects of the addition of different amounts of gluten on quality characteristics of extruded buckwheat-adzuki bean composite noodles were studied to solve the problem of muddy broth production after boiling noodles made from coarse cereals. The results showed that increasing gluten addition significantly increased the optimum cooking time of composite noodles while significantly reducing the cooking loss rate and water absorption, suggesting that gluten improved the cooking characteristics of noodles, thereby solving the above problem. The addition of gluten effectively improved the texture properties of noodles. The results of scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) showed that gluten could promote the formation of porous network structure in buckwheat-adzuki bean composite noodles, making the starch in noodles turn from a non-crystal to a crystal structure and reducing the infiltration of water molecules into noodles, which corroborated the finding that gluten increased the optimum cooking time of composite noodles. The results of E-tongue showed that adding gluten significantly decreased the sourness and bitterness of composite noodles while significantly increasing the umami and richness. This research provides theoretical guidance for the application of gluten in coarse cereal products, and also provide new ideas for further improving the quality of noodles made from coarse cereals.

The effect of Sanzan gum on the pasting, rheological and microstructural properties of modified corn starch was investigated. The results showed that the peak viscosity, trough viscosity, final viscosity and pasting temperature of the mixed system increased with increasing mass fraction of Sanzan gum, and there was a synergistic thickening effect between Sanzan gum and modified corn starch. The mixed system was a pseudoplastic fluid with shear-thinning properties. The addition of NaCl increased the viscosity of the mixed system, while the pseudoplastic properties were unaffected by changes in NaCl concentration and pH. The D50 value and gel strength of modified corn starch were increased by the addition of Sanzan gum. When the pH of the system was adjusted to 4.0, the D50 decreased and the gel strength increased. When the pH was fixed at 4.0, the D50 and gel strength of the mixed system decreased with the increase in NaCl concentration. The microstructure of mixed gels showed more homogeneous pore size distribution compared with that of modified corn starch gels. The pore size became slightly smaller when the pH of the mixed system was adjusted to 4.0, and it significantly decreased after further addition of 0.10 mol/L NaCl.

In this study, we comparatively investigated the emulsifying activity index (EAI) and emulsion stability index (ESI) of camel whey protein (CWP) and bovine whey protein (BWP) at different water/oil phase ratios (8:2, 7:3, 5:5, 3:7, and 2:8). The results showed that with the increase in oil phase volume fraction, the EAI and ESI of both proteins were significantly increased. When oil phase volume fraction was higher than 70%, the emulsions were no longer separated into layers. At the same water/oil phase ratio, the EAI and ESI of Pickering emulsion stabilized with CWP were higher than those with BWP. The Pickering emulsion stabilized by CWP showed smaller droplet size of (722.41 ± 77.91) nm at an oil phase volume fraction of 30%, and the absolute value of the zeta potential was higher than 30 mV ((33.58 ± 0.15) mV) at an oil phase volume fraction of 20%. Compared with BWP Pickering emulsion, the ESI of CWP was improved by about 200%. This study showed that CWP could be used as a high-quality emulsifier to stabilize Pickering emulsions and be applied in the development of functional camel milk food products.

In order to study the effect of chemical degradation on the physicochemical properties and anti-aging activity of Dendrobium officinale polysaccharide (DOP), four degraded polysaccharides were prepared by vitamin C (VC), H2O2, H2O2-VC and citric acid methods. The results showed that DOP was primarily composed of component I (tR = 4.5 min), with relative molecular mass of 1.168 × 107 Da. The molecular mass distribution of DOP did not change after treatment with H2O2 and citric acid, showing that neither treatment with H2O2 nor citric acid degraded DOP. VC-degraded DOP was composed of two components with relative molecular masses of 9.24 × 105 and 1.49 × 104 Da (tR = 5.923 and 8.239 min), demonstrating that VC alone and combined with H2O2 could partially degrade DOP. All treatments resulted in no significant change in the content of total sugar in DOP but increased the protein content. The results of Fourier transform infrared spectroscopy (FTIR) showed that none of these four chemical degradation methods destroyed the primary functional groups of DOP. Monosaccharide composition analysis showed that DOP and VC-degraded DOP were mainly composed of mannose and glucose. The results of particle size and zeta potential measurements showed that the particle size and zeta potential absolute value decreased after the degradation of VC; the results of electron microscope scanning observations showed that the polysaccharide structure became loose after degradation. The results of in vitro anti-aging activity test showed that both DOP and VC-degraded DOP promoted collagen secretion and inhibited elastase, and the elastase inhibitory effect of VC-degraded DOP at a concentration of 200 μg/mL was more pronounced than that of DOP. In general, VC-degraded DOP showed better elastase inhibitory effect. Both DOP and VC- degraded DOP had collagenase inhibitory effects. This study provides a theoretical reference for the application of DOP in various important areas such as anti-aging foods, pharmaceuticals and health products.

In order to determine the effect of trehalose as a total or partial replacement of sucrose in osmotic dehydration on the quality of candied strawberry, the changes in the solid growth rate, water loss rate, water activity, free sugar content, water state, texture and color of candied strawberry were studied when the osmotic dehydration was performed using a mixture of trehalose at varying levels ranging from 0% to 40% and sucrose (the total mass was 40% of that of strawberry). The results showed that with increasing trehalose proportion, the solid gain rate decreased linearly while the water activity and the trehalose content increased linearly. However, the relationships of trehalose levels with the transverse relaxation times and peak areas for three water states and color parameters were all fitted to a quadratic function, indicating that the interaction between trehalose and sucrose is mainly manifested in the freedom of water and color. In addition, excessive addition of trehalose increased the individual differences in the texture of candied strawberry. At addition levels of 35% and 40%, the variation coefficients of viscous force were 174% and 67%, respectively, which were higher than those at the other addition levels (17%–46%). The research results provide a reference for the application of trehalose in candied strawberry.

In this study, emulsions containing 30% (m/m) oil phase were prepared using potato starch with different degrees of gelatinization (DSG) and corn oil. The effect of DSG on the stability of the emulsions was evaluated by through measurement of the storage stability, Fourier transform infrared spectra (FTIR), Turbiscan stability index (TSI), particle size, microstructure, and rheological properties. The results showed that the stability of the emulsions initially increased and then decreased with the increase in DSG. As DSG increased up to 67.03%, the characteristic FTIR peaks of water and starch molecules became more pronounced, and the particle size and TSI of the emulsions decreased. This was attributed to an increase in the hydrophobicity of starch and the leaching of amylose following gelatinization, which led to more starch granules participating in the emulsion formation and increased coverage of starch granules on droplets, thereby resulting in smaller droplet sizes and a more stable emulsion. Potato starch with 67.03% DSG resulted in the smallest droplet size and TSI and the best emulsion stability. Increasing DSG (≥ 71.81%) resulted in increased leaching of amylose, leading to chaotic entanglements that hindered the oil phase from integrating into the starch and thereby resulting in larger particle sizes and reduced stability. Moreover, the emulsion containing potato starch with DSG equal to or larger than 64.14% remained stable without any phase separation for 21 days. Laser scanning confocal microscopy (LSCM) observations and rheological analyses of the emulsions showed that the strength of the gel structure was closely correlated to the interaction among oil droplets. Denser arrangement of oil droplets conferred higher apparent viscosity and storage modulus and stronger gel network structure. Additionally, the reduction in the absolute value of the zeta potential of the starch after gelatinization facilitated the proximity of the granules to each other and also increased the strength of the network structure among granules in the continuous phase, thus resulting in improved emulsion stability. This study contributes to a deeper understanding of the mechanism by which gelatinized starch stabilizes emulsions and is of great significance to the development of more stable starch-based emulsions.

ethylenediaminetetraacetic acid disodium (EDTA-2Na) was used as a chelating agent to remove metal ions bound to lentinan (LNT). Changes in physicochemical properties, structure and antioxidant activity of LNT were studied after the removal of metal ions. The total sugar, protein and uronic acid contents were determined by the phenol-sulfuric acid method, Bradford’s method and the m-hydroxydiphenyl method, respectively. High performance gel permeation chromatography (HPGPC), ion chromatography (IC), scanning electron microscopy (SEM) and X-ray diffraction (XRD) were used to determine the relative molecular mass, monosaccharide composition and advanced structure of LNT and demetallized LNT (dLNT), respectively. The in vivo antioxidant activities of LNT and dLNT were evaluated in mice. The results showed that after the removal of metal ions, the content of total sugar and uronic acid of LNT increased, the molecular mass range and distribution changed, and the composition but not proportion of monosaccharides remained unchanged. After metal ion removal, the surface structure became loose and the helical structure changed. Moreover, the antioxidant activity of dLNT in mouse serum was decreased compared with that of LNT. In summary, the removal of metal ions could destroy the structure of lentinan and weaken its antioxidant activity.

Our aim was to explore the synthesis mechanism of cereulide in Bacillus cereus, causing vomiting-type food poisoning. In this study, the potential regulatory gene yjbK was knocked out by homologous recombination, revealing that yjbK positively regulated the synthesis of cereulide in B. cereus. Through bioinformatics analysis, the potential phosphohydrolase activity of YjbK and the key sites of ExExK were determined. Subsequently, point mutant expression and complementary strains of YjbK were constructed, and it was clarified that mutations at sites E6 and E8 significantly reduced the activity of phosphohydrolase and the yield of cereulide, thereby confirming that phosphohydrolase activity positively regulated the synthesis of cereulide in B. cereus. This study provides a new theoretical basis for understanding the molecular regulatory mechanism of cereulide synthesis.

S-ribosylhomocysteinase (also referred to as LuxS protein) is an important enzyme involved in the biosynthesis of autoinducer-2 (AI-2) as a signaling molecule. The physicochemical properties, hydrophilicity, hydrophobicity, signaling peptides, transmembrane structure, phosphorylation sites, structural domains and spatial structure of the LuxS protein in Limosilactobacillus fermentum A51 were studied by bioinformatics. In addition, its structural and functional properties were explored by protein-protein interaction (PPI) network analysis. The results showed that the LuxS protein was encoded by 158 amino acids, with a molecular mass of 17 718.91 Da, a theoretical isoelectric point of 5.29, an instability coefficient of 32.16, and it was an acidic, stable and hydrophilic protein. The LuxS protein, without signal peptide or transmembrane domain, was presumed to mainly play an intracellular role as an endocrine protein, and it had 16 phosphorylation sites, belonging to the LuxS superfamily, and contained one PRK02260 structural domain. The LuxS protein was a relatively stable protein with a secondary structure consisting mainly of 39.87% random coils and 31.65% α-helices, and its three-dimensional structure was folded into a baseball-like structure. The results of PPI network showed that the LuxS protein mainly interacted with pfs, metE, metC, metC-2, yhcE, mmuM, patB and cysK, and were involved in the metabolism and synthesis of cysteine, methionine, and sulfur-containing amino acids, suggesting that it is involved in the activation of the activated methyl cycle and thus regulates the quorum sensing system and the metabolism and synthesis of functional substances in the strain. This study provides a theoretical basis for an in-depth study of LuxS protein regulation of the AI-2 quorum sensing system in L. fermentum.

Surface plasmon resonance (SPR) technology was used to analyze the binding of the three ultrafiltration fractions of the protein hydrolysate of Pinctada martensii (PHPM) with angiotensin I converting enzyme (ACE) as a protein ligand. The amino acid sequences of the bound peptides were identified by mass spectrometry (MS) and those with strong inhibitory potential against ACE were selected and synthesized. The in vitro ACE inhibitory activity and inhibition type of the peptides were studied as well as their interaction with ACE. It was found that the ultrafiltration fraction with a molecular mass of 3 000–5 000 Da had a strong binding signal to ACE. Among the four synthesized ACE inhibitory peptides, SLPWPMKPMNLIE had the lowest 50% inhibitory concentration (IC50) value and bound to the hydrophobic pocket of the C domain in ACE through hydrogen bonding.

To achieve automation of high-temperature Daqu production for jiang-flavor baijiu, temperature- and humidity-controlled rooms were employed. High-throughput sequencing and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) were used to detect the microbial communities and volatile flavor components of Jiupei (fermented grains) made with temperature- and humidity-controlled Daqu or traditional Daqu during the sixth round of baijiu brewing, respectively. The results showed that Firmicutes was the dominant bacterial phylum in the experimental (67.95%-86.04%) and control (81.24%-89.04%) cellars during the entire fermentation process. Ascomycota was the absolute dominant fungal phylum in both cellars, with relative abundance exceeding 97%. During the entire fermentation process, the dominant bacterial genera in the experimental cellar were Kroppenstedtia (18.50%), Virgibacillus (17.00%), and Thermoactinomyces (13.25%), and the dominant fungal genera were Monascus (25.93%), Thermomyces (17.75%), and Byssochlamys (15.78%). The dominant bacterial genera in the control cellar were Kroppenstedtia (30.05%), Virgibacillus (20.84%), and Oceanobacillus (15.00%), and the dominant fungal genera were Pichia (50.74%), Monascus (14.18%), and Byssochlamys (8.97%). A total of 97 volatile flavor compounds were identified in Jiupei, and the total content of volatile flavor compound was 2 143.29 and 2 521.04 mg/kg in the experimental and control cellars, respectively. Using the cutoff of variable importance in the projection (VIP) values greater than one, 29 significantly differential volatile flavor compounds were identified. Spearman analysis was used to calculate the correlation between the significantly differential metabolites and the dominant microorganisms, revealing that the bacterial genera significantly positively correlated with the majority of ester compounds had a higher relative abundance in the experimental cellar compared with the control cellar, whereas the bacterial genera with a higher relative abundance in the control cellar, such as Pichia and Kroppenstedtia, were mainly positively correlated with most alcohol compounds. Analysis of the changes in microbial communities and volatile flavor compounds during the production of Daqu revealed that applying temperature- and humidity-controlled Daqu in the sixth round of baijiu brewing had a positive effect on the formation of most ester compounds. The metabolic function prediction of bacterial flora using the PICRUSt2 software showed that temperature- and humidity-controlled Daqu exhibited comparable safety and functionality to traditional Daqu in baijiu production. This research will contribute to the transformation and upgrading of the mechanized brewing mode for jiang-flavor baijiu.

In order to develop natural plant-derived hypoglycemic agents for the treatment of type 2 diabetes, an extract rich in flavonoids with a brownish-yellow color was obtained from the leaves of Cyclocarya paliurus, a medicinal and edible plant, by sequential refluxing ethanol extraction and polyamide column chromatography. In the extract, 17 flavonoids were identified by ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). Meanwhile, the flavonoid-rich extract and the standards of its three representative flavonoid components were evaluated for their ameliorative effect on insulin resistance. A HepG2 cell model of insulin resistance was established under optimized conditions (4.5 g/L glucose, 0.001 μmol/L insulin, 3.5 μmol/L dexamethasone, and 24 induction), which was stable for 48 h and could be treated with metformin, an oral hypoglycemic agent. The flavonoid-rich extract as well as hyperoside and scutellarin at a concentration of 10-2 mg/mL and kaempferol at 10-4 mg/mL were the most effective in ameliorating insulin resistance. Furthermore, we found that the mechanism for the ameliorative effect of flavonoids from Cyclocarya paliurus leaves on insulin resistance may be by alleviating glycogen metabolism disorders and increasing oxidative stress in the insulin resistance model.

In this study, in order to evaluate the alleviating effect of Bifidobacterium bifidum on constipation, a mouse model of constipation was established by gavaging mice with loperamide. After four weeks of intervention with B. bifidum CCFM1167 alone or in combination with B. longum subsp. longum CCFM1113 or Lacticaseibacillus rhamnosus CCFM1060, constipation-related indicators, intestinal barrier function, inflammatory cytokines, and gut microbiota were evaluated. The results demonstrated that both single and combined strains alleviated constipation, but the underlying mechanisms were different. CCFM1167 alleviated constipation primarily by promoting intestinal mucus secretion. In contrast, both probiotic combinations relieved constipation by repairing the intestinal mechanical and immune barriers. This study elucidates the potential mechanisms of action of combined probiotics in alleviating constipation, providing a basis for the formulation of probiotic combinations for constipation relief.

To investigate the nephrotoxicity of polybutylene adipate-co-terephthalate (PBAT)-modified starch composite material, substances migrating to different food simulants (4% acetic acid, 10% ethanol, and 95% ethanol) from the composite material were prepared and evaluated for its toxicity in human renal proximal tubule epithelial (HK-2) cells by analyzing the adenosine monophosphate-activated protein kinase (AMPK)/mammalian target of rapamycin (mTOR) pathway and the expression levels of silent information regulator sirtuin 1 (SIRT1), peroxisome proliferators-activated receptor γ coactivator-l alpha (PGC-1α), nuclear respiratory factor-1 (NRF1) and recombinant transcription factor A (TFAM). The results showed that the migrants increased the expression level of kidney injury molecule-1 (KIM-1), elevated inflammatory factor levels and decreased antioxidant factor levels in HK-2 cells. The migrants upregulated the p-AMPK/AMPK ratio in HK-2 cells, and downregulated the p-mTOR/mTOR ratio as well as the expression levels of SIRT1, PGC-1α, NRF1, and TFAM. In summary, the migrants from the composite material could induce oxidative stress and inflammation in HK-2 cells. Furthermore, it might lead to mitochondrial dysfunction through the AMPK signaling pathway, resulting in kidney damage and posing a potential threat to human health.

To explore the influence of fresh tea leaves harvested in different seasons on the flavor quality of Huhong Congou black tea, we selected young tea shoots with one bud and two leaves from three typical clonal varieties in Changsha plucked in spring and summer to produce Huhong Congou black tea using the same processing technology. The differences in flavor quality between black tea made from spring and summer tea leaves were evaluated by sensory evaluation. Non-targeted metabolomics analysis based on ultra-high performance liquid chromatography-Q Exactive-mass spectrometry (UPLC-Q Exactive-MS) and multivariate statistical analysis were integrated to analyze the key differential non-volatile constituents between the spring and summer tea leaves and their influence on the quality of Congou black tea. The results of sensory evaluation showed that the flavor quality of Huhong Congou black tea produced in spring was better than that in summer, especially in taste quality. Metabolomics analyses showed differences in the metabolic profiles of tea leaves plucked in spring and summer. Forty key differential metabolites were selected based on P < 0.05 and variable importance in projection (VIP) value > 1, mainly involved in flavonoid biosynthesis, flavone and flavonol biosynthesis and amino acid metabolism pathways. The contents of sweet and umami amino acids (theanine, glutamic acid, and glutamine) as well as phenolic acids (digalloylglucose, trigalloyl glucopyranose, and galloylglucose) with umami-enhancing effect were significantly higher in the spring tea, whereas the contents of bitter amino acids (leucine, lysine, tyrosine and phenylalanine) were higher in the summer tea. In addition, flavonols and flavone/flavonol glycosides showed different distribution trends in the spring and summer teas; flavone-C-glycosides, myricetin-O-glycosides, and quercetin-O-glycosides were more abundant in the summer tea, whereas kaempferol-O-glycosides were more abundant in the spring tea. This study provides theoretical support for the quality enhancement and regulation of Huhong Congou black tea.

In this study, the mechanism through which hot air (HA) treatment maintains the volatile components of ‘Benihoppe’ strawberry fruits during postharvest storage was elucidated by analyzing changes in physiological quality, free and bound volatile components and the activity of key enzymes in the lipoxygenase (LOX) metabolic pathway. The results indicated that the optimal HA treatment conditions were 45 ℃ and 4.5 h. In comparison to the control group, HA treated strawberry fruits exhibited higher soluble solid content (SSC) during the mid-to-late storage period (from day 4 to day 7), and maintained its firmness throughout the storage period. After 7 days of storage, fruit firmness increased by 95.3% compared with the untreated group. Despite the 45 ℃/4.5 h treatment showing the highest decay index of 85.1% on the last day (day 7), the decay index increased more slowly during 0–5 days of storage, which decreased by 32.5% compared with the control group on day 5. A total of 41 free volatile compounds and 13 bound volatile compounds were detected during the entire storage period. Furthermore, HA treatment maintained the content of strawberry aroma compounds represented by esters while significantly reducing alcohols associated with spoilage odors. HA treatment increased LOX and alcohol acyltransferase (AAT) activities by 48.12% and 104.71% on day 0 of storage, respectively and decreased alcohol dehydrogenase (ADH) activity by 10.25%. The treatment moderately enhanced LOX and alcohol AAT activities during storage, promoting the generation of volatile alcohols, aldehydes, and esters, which in turn enhanced the fruity aroma. It also delayed premature release of free aroma compounds, and retarded the release of key aroma components through inhibition and regulation of β-glucosidase and ADH activities in the early storage period, achieving a more balanced flavor and prolonging the persistence of the aroma. Finally, HA treatment maintained the volatile content of strawberry fruits, significantly enhancing the stability of strawberry volatile compounds over the storage period.

To ascertain the influence of storage time on the chemical composition of compressed Shoumei white tea, metabolomics based on ultra-high performance liquid chromatography-quadrupole-orbitrap mass spectroscopy (UPLC-Q-Exactive-MS) was applied to investigate the chemical composition of compressed white tea with different storage periods (3–14 years). A total of 148 chemical compounds were identified including 12 catechins, 12 dimeric catechins, 16 N-ethyl-2-pyrrolidinol-substituted flavanol (EPSF), 17 alkaloids, 11 amino acids, 4 flavonoid aglycones, 30 flavonoid glycosides, 4 aroma glycosides, 11 phenolic acids, 7 organic acids, 14 lipids, and 10 others. Using partial least squares-discriminant analysis (PLS-DA) and heatmap analysis, we selected 145 significantly differential compounds among white tea with different storage periods, which indicated that the chemical composition greatly changed with storage time. The contents of catechins, dimeric catechins, amino acids, phenolic acids, and organic acids decreased, whereas the contents of EPSFs, alkaloids, lipids and flavanol aglycones increased. EPSF content in white tea produced in 2020–2013 was strongly correlated with storage time with a correlation coefficient of 0.882. This study provides a theoretical basis for scientific storage of white tea.

This study analyzed the unique flavor characteristics and formation mechanism of Sichuan sun vinegar. A comparative analysis of the flavor components in Sichuan sun vinegar and other vinegars was performed using high-performance liquid chromatography (HPLC) and headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results revealed that five amino acids and three organic acids were the predominant flavor components in Sichuan sun vinegar at the solid-state fermentation phase and 22 volatile flavor substances were detected at this stage. Metagenomic sequencing identified 14 microbial genera involved in the formation of flavor compounds in Sichuan sun vinegar, including Lactobacillus, Brettanomyces, Lichtheimia, Acetobacter, and Pichia. Notably, Lactobacillus and Lichtheimia were identified to play pivotal roles in the degradation of substrates such as starch, cellulose, and arabinoxylan. Furthermore, the biosynthesis of characteristic flavor compounds, such as acetaldehyde, 4-ethyl-2-methoxyphenol, and 2-methoxy-4-methylphenol, was closely associated with the metabolic activities of Lactobacillus, Acetobacter, and Brettanomyces. Using a “bottom-up” approach, we successfully identified the core microorganisms responsible for the formation of characteristic flavor substances in Sichuan sun vinegar and elucidated the relationship between these microorganisms and the formation of flavor substances as well as their metabolic mechanisms. These findings not only provide a robust scientific foundation for understanding the flavor formation process of Sichuan sun vinegar, but also offer significant theoretical insights and practical guidance for enhancing the flavor quality of Sichuan sun vinegar.

To investigate the effects of varying durations of high-intensity ultrasound-assisted extraction on the quality of Monopterus albus bone broth, the fish bone broth, prepared at atmospheric pressure, was subjected to low-frequency and high-intensity ultrasound (power 360 W, and frequency 20 kHz) treatment for 0, 1, 2, 3, 4, 5, and 6 min. Subsequently, color, microscopic distribution, zeta potential, particle size, water-soluble protein, soluble solids, and mineral contents (e.g., Mg, K, Ca, and Na) were measured. Results indicated that as ultrasonic treatment time increased, the absolute value of the ζ-potential first rose (up to 9.28 mV) and then declined (to 7.39 mV) (P < 0.05), and the average particle size plummeted to 97 µm before rebounding to 119 µm (P < 0.05), both peaking at 4 min of ultrasonic treatment. Water-soluble protein content increased initially and then decreased (P < 0.05), peaking at 1.06 mg/mL at 5 min, which was 45.20% higher than the level before treatment. Soluble solids content peaked at 0.31 g/100 mL at 6 min, and then remained unchanged significantly (P > 0.05). Compared with those before treatment, the contents of Mg, K, Ca, and Na increased by 10.20%, 37.18%, 5.82%, and 28.75%, respectively, after 4 min of treatment. Electronic tongue analysis indicated that the response values for bitter taste and aftertaste initially increased and then decreased, reaching peak values of 8.56 and 1.53 at 1 min of ultrasonic treatment, respectively. Additionally, the response values for bitter taste and bitter aftertaste were reduced at durations equal to or more than 3 min. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis demonstrated that ultrasonic treatment significantly enhanced the concentrations of fruity, oily, meaty, and nutty flavor compounds (e.g., methyl heptanoate, butyl butyrate, β-cyclocitral, n-octanal, 2-methoxy-3-sec-butylpyrazine, and 2-ethyl-5-methylpyrazine), while effectively reducing the concentrations of pungent odor substances such as hexanal and butyric acid. The sensory score of the fish bone broth was the highest at 4 minutes of ultrasound treatment. In conclusion, high-intensity ultrasonic treatment can significantly improve the quality of M. albus bone broth, providing a theoretical foundation for its efficient and high-quality processing.

To explore the quality changes of mussels during thermal processing, the effects of five thermal processing methods: boiling water heating (BH), steam heating (SH), microwave heating (MH), vacuum water bath heating (VH), and air circulation heating (AH) on the drip loss rate, color, and texture characteristics of thick-shelled mussels (Mytilus coruscus). Additionally, changes in the microstructure were observed through hematoxylin-eosin (HE) staining and scanning electron microscopy (SEM), and protein properties and structure were determined. The results showed that as heating time increased, the drip loss rate, a* value, b* value, hardness, elasticity, cohesiveness and chewiness in all five treatment groups increased continuously, while the L* value first increased and then decreased. The results of HE staining and SEM showed that with the increase in heating time, the gap between muscle fibers in the five treatment groups increased, accompanied by varying degrees of muscle fiber fracture. The integrity of muscle fibers was maintained well after 3 min VH treatment. The results of gel electrophoresis showed that the proteins of M. coruscus underwent different degrees of thermal degradation and aggregation as heating time increased. The relative contents of β-fold and random coil in all five treatment groups first increased and then leveled off as heating time was extended. Meanwhile, the extraction rate of myofibrillar protein, Ca2+-ATPase activity, the relative contents of α-helix and β-turn decreased initially and then leveled off with increasing heating time. In the early stage of heating, the extraction rate of myofibrillar protein, Ca2+-ATPase activity, and the relative contents of α-helix and β-turn in the MH and AH groups were higher than those in the BH, SH, and VH groups. In summary, considering both the eating quality and practical conditions, SH and VH are the most suitable heat processing methods for M. coruscus, and the optimal heating time for improved mussel quality was 2 minutes. The findings of this study provide a reference for the development and quality control of shellfish products.

The effects of different steam explosion pretreatment durations (30, 45 and 60 s) on the quality and flavor compounds of perilla seed oil were studied. The results showed that steam explosion pretreatment had no significant effect on the composition or content of saturated or unsaturated fatty acids in perilla seed oil, and the acid value and peroxide value of the treatment group were significantly higher than the blank group, but still met the requirements of relevant standards. As steam explosion treatment time rose, the L* value decreased, the b* value increased significantly, and the contents of total phenol and total phytosterol increased significantly. The total phenolic contents at 30, 45 and 60 s were 1.95, 2.29, and 2.77 times as high as that of the blank group, respectively, and the total phytosterol contents increased by 5.36%, 6.48%, and 9.33%, respectively. However, there was no significant difference in the contents of total tocopherol or benzopyrene between the treatment and control groups, and the benzopyrene content in each treatment group was much lower than the national standard limit. A total of 23 volatile flavor compounds were identified by gas chromatography-mass spectrometry (GC-MS), and the types and contents of flavor compounds in perilla seed oil increased significantly after steam explosion. Eleven key flavor compounds were identified by combining odor activity value (OAV) and principal component analysis (PCA), and the major volatile flavor components changed from hydrocarbons and esters to aldehydes and heterocyclic flavor compounds. The overall flavor changed from light fruity and floral aromas to roasted oil-like and nutty aromas. The results of this study provide technical references for the preparation of perilla seed oil.

In this study, taro samples were artificially wounded and then underwent hot water treatment (HWT) at 65 ℃ or hot air treatment (HAT) at 30 ℃, whereas those naturally wounded served as a control. After storage for 0,2,4,6 and 14 days, wound appearance, suberin layer thickness and lignin staining were evaluated. Changes in reactive oxygen species (ROS) levels, metabolic enzyme activities, lignin accumulation and lignin synthesis-related enzyme activities were determined during callus formation in taro corms. The results showed that the thickness of the suberin layer as well as the accumulation of total phenols, flavonoids and lignin increased continuously during callus formation, and the levels of total phenols, flavonoids and lignin in the HAT group were higher than those in the HWT and control groups. In the HWT group, a dense suberin layer was observed to form during 2–4 days of storage, significantly earlier than the other two groups. Superoxide anion radical and H2O2 accumulated rapidly in the HAT group after 2 days, and the activities of two ROS scavenging enzymes, superoxide dismutase (SOD) and catalase (CAT), reached peak values (1 685.628 and 37.380 U/g, respectively, P < 0.05). Also, the activities of two lignin synthesis-related enzymes, phenylalanine ammonia lyase (PAL) and 4-coumarate:CoA ligase (4CL), reached peak values (544.697 and 123.221 U/g, respectively, P < 0.05). In the HWT group, the activity of peroxidase (POD) increased continuously, which was significantly higher than those of the control and HWT groups. In conclusion, HAT could induce rapid ROS accumulation and the production of key metabolism-accelerating enzymes involved in the phenylpropane metabolism pathway, promoting the accumulation of total phenols, flavonoid and lignin, thereby accelerating the formation of callus in taro corms.

In this study, an intelligent pH indicator composite film was prepared using purple sophora flower pigment (PS) as a pH indicator and a mixture of pectin (P) and sodium alginate (SA) as a film-forming substate by the casting method. The effect of PS content on the surface morphology, water sensitivity, opacity, mechanical properties, coloration reversibility and thermal decomposition characteristics of the composite film was analyzed. The effect of the composite film on the preservation of cherries and its performance in monitoring the freshness of lamb meat were evaluated. The results showed that the composite film became denser with the increase in PS content. The addition of PS significantly improved the ultraviolet (UV) barrier capacity of the composite film while decreasing the water solubility and water contact angle. With the addition of 20% PS, the swelling property of the composite film decreased from (604.86 ± 83.61)% to (272.85 ± 27.84)%. The thickness of the composite film with 20% PS was (87.33 ± 8.62) μm, and its water vapor permeability was as low as (0.57 ± 0.09) × 10–11 g·cm/(cm2·s·Pa). Compared with uncoated samples, the mass loss of cherries coated with the composite film reduced by 35.42% after 8 days of storage at 25 ℃. Lamb meat with pH above 6.70 made the composite film turn from purplish red to yellow-green, showing spoilage. Moreover, changes in the total color difference of the composite film showed a strong linear relationship with the pH of lamb meat. The results from this study provide evidence supporting the application of pigments extracted from purple sophora flowers in intelligent pH indicator composite film.

This study investigated the effect of preharvest application of chitosan oligosaccharides (COS) on the control of postharvest black spot disease in ‘French’ prune fruits. Prune fruits were sprayed with different concentrations of COS (0.05%, 0.10% and 0.20%) or water as a control at four developmental stages (fruit set, enlargement, color change and maturity). After preharvest COS treatment, the fruits were inoculated with Alternaria alternata and stored for 90 days at (1.0 ± 1.0) ℃ and a relative humidity of 90%-95%. Samples were taken every 15 days to measure relevant indicators. The in vitro inhibitory effect of COS on A. alternat was also tested. The results showed that COS significantly hindered the colony growth and spore germination of A. alternata. Scanning electron microscopic examination showed that the hyphae of A. alternata treated with COS exhibited a rough surface and were irregular in thickness with partial collapse, indicating notable disruption of the hyphal integrity. Notably, the preharvest application of 0.10% COS significantly inhibited the incidence of black spot disease and lesion progression in prune fruits inoculated with A. alternata during postharvest storage. Furthermore, preharvest COS treatment elevated the activities of superoxide dismutase (SOD), catalase (CAT), chitinase (CHT), β-1,3-glucanase (GLU), phenylalanine ammonia-lyase (PAL), 4-coumarate:coenzyme A ligase (4CL), and cinnamate-4-hydroxylase (C4H), and facilitated the accumulation of total phenols, flavonoids, and lignin along with a rapid surge in H2O2 levels during the early storage phase, which was maintained at lower levels in later stages. These findings suggest that the preharvest application of COS can enhance the black spot disease resistance of postharvest prune fruits by directly exerting an antifungal effect and inducing disease resistance. This study provides a new idea and theoretical basis for disease prevention and control in prune fruits.

In this study, a numerical model for heat and mass transfer in the differential pressure precooling of peaches stored in layered packaging under different precooling conditions was constructed based on computational fluid dynamics. Through the analysis of experimental and simulation data, it was found that the maximum root mean square error (RMSE) between the constructed numerical model and the experimental group was 0.796 7 ℃, and the mean absolute percentage error (MAPE) was 6.74%, which demonstrated the feasibility and authenticity of the modeling method. The precooling efficiencies of two air supply velocity modes were compared, demonstrating that compared with the constant velocity mode, the variable velocity mode ∆P1 + ∆P2 improved the uniformity of precooling and shortened the cooling time, and there was a seven-fold threshold relationship between ∆P2 and ∆P1. When ∆P2 was more than seven times as high as ∆P1 (∆P1 < 35 Pa), the uniformity of precooling was improved by about 10%–20%, and the precooling time was shortened by 50%-75%; however, the energy consumption cost increased by at least 8 times, and it increased exponentially with ∆P2. Therefore, the variable velocity mode should be selected when priority is given to the precooling quality and the transfer time to cold storage; in which (15 + 105) Pa is the optimal environmental parameter combination for peach precooling, while the constant velocity mode should be selected to achieve energy savings in precooling. This study provides a theoretical reference for small and medium-sized orchards to reasonably select air supply modes and accurately control the precooling efficiency of fruits.

Objective: To understand the safety of applying difenoconazole to jasmine, the transfer behavior of difenoconazole from jasmine gardens to tea infusion and the risk of difenoconazole exposure through dietary intake of jasmine scented tea were studied. Methods: Field trials were conducted in accordance with the Guideline for the testing of pesticide residues in crops, and gas chromatography-tandem mass spectrometry (GC-MS/MS) was used to determine the residue levels of difenoconazole in samples from the planting, scenting, and brewing processes. Results: The dissipation process of difenoconazole in jasmine flowers followed a first-order kinetic equation, with a half-life of 1.4 days and a dissipation rate of 87% after 5 days. The transfer rate of difenoconazole from jasmine flowers to tea in the scenting process was 5.4%. Difenoconazole was not detected in tea infusion. Combining the above experimental results with the consumption of jasmine scented tea, the chronic and acute risks of difenoconazole exposure via jasmine scented tea infusion were 0.067% and 0.004 6%, respectively. Conclusion: Difenoconazole is safe for application in jasmine gardens. The health risk of difenoconazole via dietary intake of tea scented with jasmine 1–3 days after being treated with a 1 000-fold dilution of 10% aqueous dispersion of difenoconazole is acceptable

Purpose: Field trials were conducted in 10 provinces to assess the safety of applying fluopicolide + propamocarb hydrochloride to three leafy vegetables, Lactuca sativa, pakchoi and crown daisy. The residual dynamics of fluopicolide, its metabolite 2,6-dichlorobenzamide and propamocard on the vegetables was investigated, and dietary risk assessment of the three compounds was conducted. Methods: Samples were extracted with acetonitrile and purified by solid phase extraction (SPE), and the analytes were detected by ultra-high performance liquid chromatography-tandem mass spectrometry (GC-MS/MS). Results: The average recovery rates of fluopicolide, 2,6-dichlorobenzamide and propamocard were 82%–109%, 74%–103% and 76%–115%, with relative standard deviation (RSD) of 2%–13%, 1%–13% and 2%–8% in the three leafy vegetables at three spiked levels (0.01, 0.5, 30 and 70 mg/kg), respectively, and the limit of quantification was 0.01 mg/kg for all three compounds. The dissipation of fluopicolide and propamocard in L. sativa, pakchoi and crown daisy followed a first-order kinetics model. The degradation half-lives of fluopicolide on the three leafy vegetables was 3.0–3.4, 2.2–5.4, and 6.3–6.5 days, respectively, while those of propamocard were 3.3–5.5, 1.8–5.1, and 7.1 days, respectively. Fluopicolide + propamocarb hydrochloride (687.5 g/L) was sprayed three times on three leafy vegetables with a spraying interval of 7 days and safety interval of 5 days at the recommended dosage of 1 125 mL/hm2. The final residues of fluopicolide, 2,6-dichlorobenzamide and propamocard were as follows: 1.03–4.21, 0.01–0.03, and 6.71–15.10 mg/kg in L. sativa; 0.66–2.90, 0.01–0.02, and 3.49–13.80 mg/kg in pakchoi; 1.30–8.93, 0.01–0.04, and 5.18–29.80 mg/kg in crown daisy, respectively. All residue levels were lower than the maximum residue limit (MRL). The risk assessment results showed that the acute and chronic dietary risk of fluopicolide, 2,6-dichlorobenzamide and propamocard were all lower than 100% for populations of different ages and genders, indicating an acceptable level. Conclusion: This study provides the technical basis for understanding the dissipation pattern and dietary risk assessment of fluopicolide, 2,6-dichlorobenzamide and propamocard on L. sativa, pakchoi and crown daisy and offers scientific guidance for safe application of fluopicolide and propamocard to leafy vegetables.

In this study, magnetic metal organic framework (MOF) particles were prepared using in situ grown iron-based MOF with Fe3O4 as the core, and then a magnetic nanozyme was prepared by doping the surface of the MOF particles with Pt nanoparticles, whose surface was subsequently modified with histamine aptamer H1 to obtain a colorimetric probe. After the probe was combined with different concentrations of histamine, the aptamer was conformationally changed, causing differences in the color reaction from H2O2-mediated tetramethylbenzidine (TMB) oxidation catalyzed by the nanozyme and thereby enabling one-step colorimetric detection of histamine in fish. The results showed that the linear detection range of the developed sensor was 0.1–70 μmol/L, the detection limit was 0.943 μmol/L, and the recoveries for spiked mackerel samples were 90.7%-100.5%. This method has a wide linear detection range, high sensitivity and strong specificity, and can be used for the rapid detection of histamine in fish and other complex food samples.

Hyperuricemia (HUA) and gout are metabolic disorders caused by excessive levels of uric acid in the body. With the continuous improvement of living standards, the prevalence of HUA and gout has risen year after year, and patients with HUA or gout have become younger, posing a great threat to human health. Recent studies have found that certain natural active compounds in edible and medicinal fungi may have remarkable effects in alleviating HUA. This paper reviews the state-of-the-art research on the process of uric acid metabolism, the pathogenesis of HUA and gout, and the mechanisms through which major active components in edible and medicinal fungi regulate uric acid metabolism. The aim of this review is to provide a reference and guidance for the development and utilization of active compounds in edible and medicinal fungi.

Wheat oligopeptides are a polypeptide mixture obtained from an enzymatic hydrolysate of wheat protein using specific small peptide separation techniques, which are rich in amino acids such as glutamic acid and proline, and can be easily digested and absorbed. Wheat oligopeptides have abundant bioactive functions, making them promising ingredients for functional products and conferring them potential value for processing and application. This article aims to review the primary preparation methods for wheat oligopeptides and analyze the in vivo and in vitro antioxidant, anti-inflammatory, immunoregulatory, antihypertensive, hypoglycemic and neuroprotective effects and mechanisms of wheat oligopeptides. Moreover, this article introduces the current status of the application of wheat oligopeptides in the fields of food, drug carriers and chemical products, and discusses the potential application value and future directions of wheat oligopeptides. It is expected to provide theoretical references for in-depth studies, processing and application of wheat oligopeptides.

Due to the lack of detection methods, mass spectral databases and reference standards, identifying migrating substances from food contact materials (FCMs) that have wide variations in migration concentrations, high varietal diversity, and complex structures, and come from a wide range of sources remains a challenge in the field of FCMs safety evaluation. In recent years, high resolution mass spectrometry (HRMS), with high sensitivity, resolution, and accuracy, has been widely applied for screening migrating substances from FCMs, providing robust technical support to tackle the aforementioned challenge, and has gradually become a major approach for the screening and detection of migrating substances from FCMs. This article provides a comprehensive review of the progress on HRMS in the screening of migrating substances from FCMs over the past five years (2019–2024). First, the fundamental principle and classification of HRMS are introduced. This review focuses on the state of the art in the application of HRMS for the screening of migrating substances in FCMs. Additionally, it presents the challenges facing this field. Finally, we provide an outlook on future developments. Through this review, we aim to provide valuable insights for researchers and practitioners in the field of food safety and to promote the application and development of HRMS in this field.

Mycotoxins in foods are an important issue in the field of public safety, posing a potential threat to human health. Sample pretreatment for the determination of mycotoxins involves several stages of extraction, being time-consuming and consuming large amounts of highly toxic organic solvents. Therefore, developing a simple, green, efficient sample pretreatment and a sensitive analytical method for the detection of mycotoxins is a crucial means to ensuring food safety. Deep eutectic solvents (DESs) have been widely used in sample pretreatment due to their unique physicochemical properties, which have become potential alternatives to traditional organic solvents. In this review, we summarize the synthesis methods, basic characteristics and application of DESs in the extraction of mycotoxins from food matrices, hoping to provide a theoretical basis for the wide application of DESs in the extraction of mycotoxins from various food matrices.

Fresh-cut fruits and vegetables are highly favored by consumers due to their convenience and cleanliness, which have significant development potential as a new consumption format for fruits and vegetables. The cut surface of fresh-cut fruits and vegetables is prone to browning during storage and sale, which significantly affects the marketability and shelf life, thereby hindering the development of the fresh-cut product industry. Elucidating the mechanism underlying browning in fresh-cut fruits and vegetables and summarizing recent progress in the development of browning prevention technologies could provide valuable insights for the development of new, safe, and efficient anti-browning techniques. This article provides a systematic review of the mechanism underlying browning in fresh-cut fruits and vegetables, along with the state-of-the art development of anti-browning technologies, from the perspectives of browning types, influencing factors, and preventive strategies. In addition, this review highlights the potential roles of reactive oxygen species (ROS) metabolism and membrane lipid metabolism in the browning process of fresh-cut fruits and vegetables, aiming to offer references for browning prevention in fresh-cut fruits and vegetables, thereby reducing economic losses in the fresh-cut fruit and vegetable industry.