To elucidate the mechanism by which polysaccharide hydrocolloids affect yogurt stability, the effect of adding different concentrations of carrageenan as a representative of polysaccharide hydrocolloids in yogurt on its stability was investigated along with the interaction between carrageenan and casein micelles. It was found that carrageenan at a low concentration (0.05%) significantly improved yogurt stability, but exerted the opposite effect at a high concentration (≥ 0.10%). Correspondingly, the addition of low concentrations of carrageenan resulted in more uniform protein distribution in yogurt, while high concentrations of carrageenan led to the formation of larger whey pockets. Interestingly, rheological analysis showed that adding carrageenan increased yogurt viscosity, storage modulus (G’), and loss modulus (G”), and this effect was more pronounced at higher carrageenan concentration. This finding demonstrated that carrageenan had a thickening effect on yogurt, which increased with the increase in its concentration. Analysis of the interaction between carrageenan and casein micelles found that carrageenan at 0.05% concentration and casein micelles were miscible with each other. When the carrageenan concentration exceeded 0.10%, casein micelles were aggregated and even precipitated. Additionally, the entropy change (ΔS) of mixing carrageenan solution and casein micelle suspension was negative. These results indicated that carrageenan and casein micelles were thermodynamically incompatible, and their interaction might lead to phase separation. Thus, it was speculated that at low concentrations, carrageenan was miscible with casein micelles, and played a dominant role in thickening yogurt, thereby improving its stability. However, incompatibility between carrageenan at high concentrations and casein micelles led to phase separation, thus reducing yogurt stability.

To investigate the combined inhibitory effects of sophoroside (Sop), puerarin (Pue), mangiferin (Man), and kojic acid (KA) on tyrosinase (TYR), we determined the combination index (CI). Competitive binding experiments were done to evaluate the effect of the order of addition of TYR inhibitors on their binding to TYR, and the mechanism of the combined action of TYR inhibitors was explored by various spectroscopies. The results showed that the combinations of Pue + Sop, Sop + KA, and KA + Man exhibited a synergistic inhibitory effect on TYR, with addition orders of TYR-Pue-Sop, TYR-Sop-KA, and TYR-KA-Man. All inhibitor combinations statically quenched the fluorescence of TYR, forming a ternary complex. The binding constant of Pue + Sop to TYR was not significantly different from that of Sop, and the number of binding sites was approximately to 1, indicating that the binding sites of the two inhibitors were different. As evidenced by increased binding constant and decreased particle size, Sop and KA promoted the binding of KA and Man to TYR, respectively, which consequently became tighter. The interaction type of one inhibitor was not changed by the presence of another. Electrostatic interaction was dominant in TYR-Pue-Sop, hydrogen bond and van der Waals force in TYR-Sop-KA and hydrophobic interaction in TYR-KA-Man. Infrared spectroscopy showed that compared with TYR, TYR-Sop-KA and TYR-Pue-Sop tended to transit towards disorder, and the structure of TYR-KA-Man was more unstable. The results of differential scanning calorimetry (DSC) showed that the melting temperature (Tm) of the TYR-inhibitor ternary complexes was lower than that of the binary complexes, indicating decreased thermal stability. In conclusion, an increase in the binding constant of one TYR inhibitor and a decrease in the thermal stability of complexes in the presence of another may be reasons for the synergistic action of the two TYR inhibitors.

In order to investigate the modification effect of high-energy fluidic microfluidizer (HEFM) treatment on plant protein after and clarify its solubilization mechanism, a 5% (m/m) aqueous suspension of soybean protein was treated using a HEFM under different pressures (30, 60, 90 and 120 MPa), obtaining modified soybean protein. The physicochemical and structural changes of soybean protein after the treatment were characterized by solubility measurement, particle size analysis, fluorescence spectroscopy, circular dichroism spectroscopy and electrophoresis. The results showed that the solubility of treated soybean protein increased significantly with increasing pressure, reaching 76.97% at 120 MPa. Changes in microstructure and protein size showed that HEFM promoted the disintegration of large aggregates of soybean protein. As the pressure increased from 0 to 120 MPa, the particle size D[4,3] decreased from 94.90 to 3.65 μm, the absolute value of the zeta potential increased from 18.40 to 28.03 mV, the surface hydrophobicity increased from 1 559.60 to 7 199.28, the content of free sulfhydryl increased from 18.87 to 22.18 μmol/g, and the secondary structure shifted from β-sheet to α-helix. This study showed that HEFM technology can effectively modify the structure of soybean protein leading to improved solubility, which provides theoretical support for the industrial solubility modification of plant protein.

In order to objectively evaluate the quality of commercial flavored extruded noodles and to establish a scientific and reasonable quality evaluation system, 17 quality indexes of 22 types of commercial flavored extruded noodles were measured. Hardness, elasticity, fat, sodium, acid value, peroxide value and water activity were selected as core quality indexes by the combined use of correlation analysis, principal component analysis and cluster analysis, and their weights were determined by analytic hierarchy process. A quality evaluation model was established as follows: Y = 0.374 1 × elasticity + 0.267 9 × hardness + 0.107 6 × fat + 0.107 6 × sodium + 0.043 1 × peroxide value + 0.030 1 × water activity + 0.069 5 × acid value. The model’s reliability was confirmed by linear regression analysis between sensory scores and quality scores obtained from this model, showing a determination coefficient (R2) of 0.906 7. The established model can provide a scientific basis for the comprehensive evaluation of the quality of flavored extruded noodles.

To achieve the transfer of a near-infrared (NIR) calibration model for determining the soluble solid content (SSC) in apples, this study employed the spectral data and SSC values of 89 apple samples measured with two portable NIR spectrometers. After outlier removal and preprocessing, the calibration set from the master instrument was used to establish the NIR model by partial least-squares regression (PLSR). Subsequently, the transfer of the NIR model between the master and slave instruments was accomplished by the combined use of direct standardization (DS) and piecewise direct standardization (PDS). The results indicated that compared with DS and PDS, the combined algorithm not only significantly improved the prediction performance of the model for the slave instrument, but also mitigated the artifacts caused by PDS. After calibration transfer, the ratio of standard deviation of the validation set to standard error of prediction (RPD) increased from 1.585 3 to 3.264 5, while the root mean square error of prediction (RMSEP) decreased from 1.093 2 to 0.530 9. Therefore, the proposed DS-PDS algorithm leverages the advantages of DS and PDS, allowing successful transfer of the calibration model between the two portable spectrometers.

This study investigated the differences in the contents of free sugars, organic acids, water-soluble pectin, anthocyanins and phenolics, water distribution, texture, color difference, microstructure, and flavor composition of preserved strawberries made from Monterrey strawberries harvested at different ripening stages (pink, half red, and full red). The results showed that the major free sugars in both fresh and preserved strawberries were fructose, glucose, and sucrose at total contents ranging from 51.14 to 73.47 g/100 g and 77.20 to 85.85 g/100 g dry mass, respectively. The increase in total sugar content in preserved strawberries was mainly due to the increase in sucrose content. The contents of citric acid, malic acid, and water-soluble pectin were significantly lower in preserved strawberries than in fresh ones at each maturity. Low-field nuclear magnetic resonance (LF-NMR) spectroscopy showed that the relaxation times of bound water, semi-bound water, and free water in fresh strawberries were significantly longer at the full red ripening stage than at the other two ripening stages, and the peak area of semi-bound water, which was the major water state in preserved strawberries, was significantly higher in the sample made from fully red ripe strawberries. Texture analysis showed that the hardness of both fresh and preserved strawberries decreased significantly with increasing maturity, and so did the elasticity of preserved strawberries, while the opposite trend was observed for the adhesiveness. For both fresh and preserved strawberries, the color parameter a* value significantly increased with maturity. For fresh strawberries, the contents of catechin, tannin and quercetin decreased significantly with maturity. Anthocyanins were detected in neither fresh nor preserved strawberries at the pink ripening stage. The contents of phenolics and anthocyanins decreased substantially in preserved strawberries compared with fresh ones. For both fresh and preserved strawberries, the cell area increased with maturity, the cell roundness decreased and the porosity increased, indicating irregular cell morphology and reduced integrity. Electronic nose analysis showed that with increasing ripeness, the response values for nitrogen oxides and methyl-containing compounds increased in both fresh and preserved strawberries, and the difference in volatile composition between them was mainly reflected in sulfur compounds. This study provides a reference for selecting the appropriate ripeness of strawberries in the processing of preserved strawberries.

To investigate the formation pattern of dimethyl sulfide in shepherd’s purse, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile flavor compounds of the whole and cut-up raw plants of shepherd’s purse as well as the cut-up boiled plants stored at different temperatures for different durations. The changes in the contents of dimethyl sulfide and its beneficial precursor, S-methyl-L-cysteine sulfoxide, were studied, and the formation mechanism of dimethyl sulfide was speculated. The results showed that alcohols such as (Z)-3-hexenol and aldehydes such as (Z)-3-hexenal were detected in fresh shepherd’s purse. The cutting process and storage temperature significantly affected the major flavor compounds in shepherd’s purse. A storage temperature of 25 ℃ and cutting was more prone to produce dimethyl disulfide in shepherd’s purse. In addition, liquid chromatography-mass spectrometry (LC-MS) analysis showed a significant decrease in S-methyl-L-cysteine sulfoxide. The Pearson correlation results showed a significantly negative correlation between the contents of dimethyl sulfide and S-methyl-L-cysteine sulfoxide in shepherd’s purse, suggesting that the dimethyl sulfide in shepherd’s purse might be formed through the enzymatic conversion of S-methyl-L-cysteine sulfoxide. This study clarified that cutting and storage temperature were key factors controlling the formation of dimethyl sulfide in shepherd’s purse, providing a theoretical basis for improving the flavor and nutritional quality of shepherd’s purse.

The effects of adding soluble starch (SS) on improving the gelation properties of egg white protein (EWP) were investigated as a function of preheating time (0, 15, 20, 25, 30 and 35 min) at 55 ℃. The texture, water holding capacity, water distribution, surface hydrophobicity, free sulfhydryl content, reducing and non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis patterns, gel strength in the presence of different denaturants, Fourier transform infrared spectra, zeta potential and particle size of EWP and EWP-SS gels were determined. The results showed that the hardness and elasticity of EWP gels increased with preheating time, which increased by 7.06% and 4.21% at 30 min, respectively (P < 0.05). Compared with EWP gels without preheating, addition of SS after 35 min of preheating resulted in a 18.77% and 11.79% increase in the hardness and chewiness, respectively (P < 0.05), and a 4.84% reduction in the water holding capacity (P < 0.05). After preheating treatment for 30 min, the surface hydrophobicity and free sulfhydryl content of EWP increased by 35.17% and 37.00%, respectively (P < 0.05), the intermolecular hydrophobic interaction, disulfide bond and hydrogen bond increased by 1.70%, 3.54% and 15.06%, respectively (P < 0.05), the absolute value of the zeta potential decreased by 22.54% (P < 0.05), the particle size distribution increased, but no new functional groups appeared. Addition of SS after preheating for 30 min increased the surface hydrophobicity and free sulfhydryl content by 36.83% and 52.79%, respectively (P < 0.05) and the disulfide bond and hydrogen bond by 4.97% and 18.82%, respectively (P < 0.05) in comparison with EWP gels without preheating. Meanwhile, it decreased the absolute value of the potential by 6.24% relative to composite gels without preheating (P < 0.05), and further increased the particle size distribution. In summary, compared with untreated EWP, preheating treatment combined with SS can improve the gelation properties of EWP.

This study delved into the impacts of five color fixatives (β-cyclodextrin, citric acid, calcium chloride, phytic acid, and ascorbic acid) on the color and flavor attributes (taste and volatile compounds) of whole mango juice (WMJ) subjected to high temperature sterilization (HTS). To uncover the underlying mechanism, the changes in 5-hydroxymethylfurfural, reducing sugars, free amino acids, carotenoids and total phenols were analyzed compared with the untreated and HTS-treated groups with no added color fixative. The results showed that all five color fixatives could reduce the color deterioration of WMJ during the HTS process, with ascorbic acid having the most pronounced effect. Ascorbic acid slowed down the Maillard reaction and reduced the degradation of carotenoids and phenolics, increasing the contents of carotenoids and total phenolics by 26.85% and 39.68% relative to the non-color fixative addition, HTS-treated group, respectively. The addition of citric acid or calcium chloride also slowed down the Maillard reaction, while β-cyclodextrin inhibited the degradation of carotenoids. After HTS, the sour taste of WMJ weakened, the umami and salty taste increased, and a bitter taste appeared. The addition of each color fixative enhanced the sour taste of WMJ, and reduced the bitter and umami taste. Notably, calcium chloride increased the taste richness of WMJ. HTS led to a loss of the volatile aroma of WMJ, which could be reduced by the use of β-cyclodextrin and ascorbic acid. This study provides a theoretical basis for the selection of color fixatives in the production of whole mango juice.

In this study, the impacts of three modification methods on the structure and functional properties of discarded Chinese cabbage outer leaves’ insoluble dietary fiber (CIF) was examined. The results showed that modified CIF had a rough and porous surface structure, with a reduced particle size, an increased specific surface area, an increased crystallinity, and better thermal stability compared with native CIF. The most pronounced improvement in water-holding capacity, swelling capacity, cholesterol adsorption capacity and sodium cholate adsorption capacity was found for CIF subjected to high temperature/high pressure treatment, which increased by 13.08%, 151.32%, 294.98%, and 131.75% relative to CIF, respectively. Superfine grinding caused the most significant improvement in α-glucosidase inhibitory activity, which increased by 110.05% in comparison with CIF, and superfine ground CIF had the highest free radical scavenging capacity. Lactobacillus plantarum fermentation resulted in the largest improvement in oil-holding capacity, glucose adsorption capacity and α-amylase inhibitory activity, which increased by 33.13%, 118.18%, and 31.00% compared with CIF, respectively. In conclusion, all three modified CIFs showed good performance in regulating blood sugar and lipid and possessed antioxidant activity, and thus could be used as an ingredient for functional foods.

In this study, RNA sequencing (RNA-Seq) was employed to analyze differential gene expression during the initial stage of kiwifruit infection by Botryosphaeria dothidea, aiming to clarify the mechanism of kiwifruit soft rot at the level of transcriptional regulation in order to provide new clues for the scientific prevention and control of this disease. Results showed that 658 and 921 up-regulated genes, and 1 951 and 1 979 down-regulated genes were identified at 24 h and 48 h post inoculation, respectively. Differentially expressed genes (DEGs) were significantly enriched in pathways related to ribosomes, starch and sucrose metabolism, amino sugar and nucleotide sugar metabolism and also involved in carbon source utilization, sexual reproduction, virulence, and other signaling pathways. A correlation network was constructed of 48 key genes that were up-regulated at both 24 h and 48 h post inoculation, and the key DEGs at the network nodes were identified. This study provides a scientific basis for screening important pathogenic genes of kiwifruit soft rot disease.

Staphylococcus nepalensis 7MR-3, a salt-tolerant strain having a strong ability to produce enzymes and degrade biogenic amines, was utilized as a starter culture in the production of low-salt fish sauce. This study investigated the impact of inoculated fermentation on the physicochemical properties, including pH, amino acid nitrogen (AAN) and biogenic amines (BAs), as well as the microbial community structure and the generation of flavor compounds in low-salt fish sauce. Inoculated fermentation significantly increased the AAN content in low-salt fish sauce, reaching 0.65 g/100 mL after three months, which was higher than that (0.60 g/100 mL) of naturally fermented fish sauce. It also markedly inhibited the formation of BAs such as cadaverine, histamine, putrescine, and cadaverine, with their concentrations at the end of the fermentation period being reduced by 20.29%, 39.23%, 32.04%, and 18.74%, respectively, when compared to naturally fermented fish sauce. 16S rRNA sequencing indicated that inoculated fermentation significantly affected the richness and evenness of the microbial community, with distinct differences in the microbial community being observed between inoculated and naturally fermented fish sauces. Analysis by gas chromatography-mass spectrometry (GC-MS) identified a total of 118 volatile compounds in the two fish sauces. Out of these compounds, 16 and 19 differential flavor compounds were identified by partial least square-discriminant analysis (PLS-DA) in non-inoculated and inoculated low-salt fish sauces at three different fermentation stages, respectively. Furthermore, the constructed correlation network revealed that the key flavor compounds in the inoculated low-salt fish sauce were primarily produced by Halobacillus, Psychrobacter, Anaerococcus, Tetragenococcus, Bacteroides, Staphylococcus, Corynebacterium, and Bacillus, with Staphylococcus showing significant positive correlations with 3-methylbutyric acid, phenylethyl alcohol, benzyl methyl ketone, and 3-ethyl-2,5-dimethylpyrazine, indicating its central role in the production of flavor compounds in low-salt fish sauce. In conclusion, S. nepalensis 7MR-3 can be used as a starter culture the industrial production of fish sauce to improve the flavor and safety of rapidly fermented low-salt fish sauce.

To investigate the microbial succession and the spoilage potential of specific spoilage organisms (SSOs) in refrigerated Monopterus albus at 4 ℃, Illumina high-throughput sequencing was employed to analyze the diversity and dynamic shifts in microbial communities. Traditional selective culture methods were utilized to isolate and identify SSOs, and their spoilage potential was assessed by comparing the yield factor of spoilage metabolites (Y(TVB-N/CFU)). The results indicated that before storage (day 0), the microbial richness and diversity were the highest, with the relative abundance of Streptococcus (31.56%), Gemella (11.69%), Salinivibrio (7.5%), and Burkholderia-Caballeronia-Paraburkholderia (5.46%) being greater than 5%. During the middle and late stages of storage (≥ 15 days), Vagococcus, Acinetobacter, Burkholderia-Caballeronia-Paraburkholderia, and Psychrobacter emerged as the dominant genera. Linear discriminant analysis effect size (LEfSe) analysis revealed that the marker genera showing significant differences between before storage and after storage for ≥ 15 days were primarily Streptococcus, Gemella, and Salinivibrio, Vagococcus, Acinetobacter, and Psychrobacter. Six SSOs were isolated from the 30-day stored sample, namely Pseudomonas fluorescens, Bacillus cereus, P. putida, Acinetobacter johnsonii, Lactococcus raffinolactis, and Carnobacterium divergens. The decreasing order of the Y(TVB-N/CFU) values of these SSOs was P. fluorescens (41.18 mg/CFU) > B. cereus (29.70 mg/CFU) > L. raffinolactis (15.07 mg/CFU) > A. johnsonii (14.59 mg/CFU) > P. putida (8.22 mg/CFU) > C. divergens (4.61 mg/CFU). This study provides a theoretical foundation for the development of efficient low-temperature preservation technologies for M. albus.

In this study, a gas-producing strain of Acetilactobacillus jinshanensis was isolated from spoiled vinegar. After heat treatment at different temperatures, it was found that this strain was a heat-intolerant one, which could be inactivated at 60 ℃ for 10 min. The effect of A. jinshanensis on the quality of vinegar was studied. The results showed that the total acid, amino acid nitrogen, soluble solids, and sediment contents of vinegar increased significantly, while the reduced sugar content decreased significantly after vinegar quality deterioration caused by A. jinshanensis (P < 0.05). In addition, the total organic acid content increased; the contents of lactic, oxalic, and malic acid increased significantly, the contents of citric and tartaric acid decreased significantly (P < 0.05), while the contents of acetic and succinic acid did not significantly change (P > 0.05). The content of total volatile flavor substances decreased by approximately 50%, with the dominant ones being esters and aldehydes. Based on odor activity value (OAV), it was found that the contents of the main characteristic flavor substances such as 3-hydroxy-2-butanone, 2,3,5,6-tetramethylpyrazine, ethyl acetate, phenethyl acetate decreased after vinegar quality deterioration, and the contents of furfuryl alcohol and isovaleric acid increased, resulting in a bland taste or even off-flavor in vinegar, which was in line with the results of sensory evaluation. Furthermore, low-temperature (60 ℃) heat treatment did not have a significant effect on physicochemical indexes or organic acids, but had a significant impact on the flavor of vinegar (P > 0.05). The heat treatment increased the contents of characteristic flavor substances such as phenylethyl acetate, 3-hydroxy-2-butanone, phenethyl alcohol, and reduced the content of isovaleric acid in spoiled vinegar, thereby improving its flavor. To sum up, contamination with A. jinshanensis has a great impact on the flavor of vinegar, which can be improved by heat treatment to a certain extent.

This study aimed to explore the effect of a commercial starter culture, Hansen DENPSR® Danish lactic acid bacteria, on the texture and flavor characteristics of hand-torn beef jerky. Fermented and non-fermented beef jerky were made from beef round. Two samples of commercial beef jerky with good flavor were taken as controls. Their physicochemical indicators including pH, water activity (aw), basic nutritional components, and color were measured. Their texture and flavor characteristics were determined using a texture analyzer, an electronic nose, an electronic tongue, and gas chromatography-mass spectrometry (GC-MS), and sensory evaluations were performed. The results showed that lactic acid bacteria fermentation significantly reduced the hardness to 6 997.18 g and increased the contents of free amino acids and free fatty acids to 5.66 mg/g and 41 064.73 µg/mL in beef jerky, respectively. Furthermore, it enhanced the flavor and increased the contents of 25 volatile compounds such as alcohols, alkenes, acids, esters, and sulfur-containing compounds. Meanwhile, the odor activity values (OAV) of volatile compounds were calculated to identify key flavor compounds, and odor description query was performed. It was found that compared with the non-fermented control, lactic acid bacteria fermentation reduced the greasy flavor and resulted in the formation of sweet, citrus-like, cabbage-like, and buttery flavors, thereby forming a unique fermented flavor.

Sheep bone bioactive peptides (SBBP) were prepared by successive enzymatic hydrolysis of sheep bones by alkaline and neutral proteases. This study evaluated the structure, amino acid composition, molecular mass distribution, and xanthine oxidase inhibitory activity of SBBP. The results showed that successive enzymatic hydrolysis altered the secondary structure of sheep bone proteins. SBBP were rich in hydrophobic, aromatic, and basic amino acids. Peptides with a molecular mass less than 1 000 Da accounted for 94.48% of SBBP. SBBP exhibited xanthine oxidase inhibitory activity in vitro, with a half maximal inhibitory concentration (IC50) of 14.27 mg/mL. In a hyperuricemic mouse model, SBBP significantly reduced serum uric acid, creatinine and urea nitrogen levels by inhibiting the activity of xanthine oxidase and adenosine deaminase, and alleviated kidney damage. This study indicates that SBBP holds the potential for preventing and alleviating hyperuricemia.

This study isolated and identified a probiotic strain with hypoglycemic activity from naturally fermented sugarcane residue. The inhibitory effects of the strain and its cell-free supernatant against key digestive enzymes were assessed along with hypoglycemic effects in a mouse model of type 2 diabetes mellitus induced by a high-fat diet and streptozotocin. The results showed that six strains of Lactiplantibacillus plantarum were obtained from naturally fermented sugarcane residue. Among them, the cell-free supernatant of L. plantarum P6 inhibited 96.49% of α-glucosidase activity. The in vivo experiment showed that L. plantarum P6 and its cell-free supernatant could effectively alleviate symptoms such as excessive drinking, eating, and urination, as well as body mass loss and organ enlargement in mice. It could also significantly rescue glucose tolerance and abnormal insulin secretion, effectively reduce the serum levels of triglycerides, total cholesterol, low-density lipoprotein cholesterol, and inflammatory factors (interleukin (IL)-6, IL-10, tumor necrosis factor-α, and lipopolysaccharide), and promote the secretion of high-density lipoprotein cholesterol and glucagon-like peptide-1. Therefore, L. plantarum P6 and its cell-free supernatant have the potential to significantly reduce blood sugar levels and mitigate diabetes-related symptoms.

To investigate the effects of platycoside G1 (PG1) on senescent cells, it was determined that PG1 exerts a specific inhibitory effect on the senescent phenotype of hepatocytes by employing β-galactosidase staining and the cell counting kit-8 (CCK-8) assay. Flow cytometry, immunofluorescence, and Western blot indicated that PG1 inhibited cellular senescence primarily through its regulatory effects on autophagy. Furthermore, XFe96 metabolic flux analysis revealed that PG1 significantly enhanced aerobic glycolysis while concurrently inhibiting mitochondrial metabolism. In conclusion, PG1 specifically inhibits cellular senescence. This study provides both experimental and theoretical foundations for the development of PG1-based anti-aging therapeutics.

This study utilized streptozotocin to create a diabetic mouse model to investigate the role of intelectin 1 (ITLN1) in repairing the aortic endothelial cells of diabetic mice, and it also identified linarin as dietary ITLN1 agonist and evaluated the protective effect of linarin on endothelial cells. Results showed that the expression of ITLN1 in the aortic endothelial cells of diabetic mice decreased by (66.68 ± 9.51)%. When the ITLN1 gene was knocked down in endothelial cells, the production of reactive oxygen species (ROS) increased with the decline in ITLN1 expression. Subsequently, after administration of linarin at a dose of 50 mg/kg for 28 days, the expression of ITLN1 in the aortic endothelial cells increased compared to the diabetic control group, ROS levels decreased, and the inflammatory factors tumor necrosis factor-alpha (TNF-α), interleukin-1β (IL-1β), and IL-6 were downregulated to some extent. Furthermore, mechanistic studies revealed that linarin could inhibit the nicotinamide adenine dinucleotide phosphate oxidase 4 and NF-κB, thereby reducing ROS production and the expression of inflammatory factors, attenuating vascular endothelial injury. Thus, this study proposes that linarin can alleviate endothelial dysfunction in diabetes by targeting ITLN1.

In this study, wines made from 12 different domestic kiwifruit cultivars were analyzed. The results showed that the organic acid content of kiwifruit wine ranged from 1 291.04 to 1 848.62 mg/L, and the monomeric phenol content from 20.57 to 332.66 μg/g. A total of 102 aroma components were detected in 12 wine samples, 38 compound of which had odor activity value (OAV) greater than 1, with esters being much more abundant than all other volatile compounds. These wines shared 10 volatile components, only two of which, ethyl butyrate and ethyl hexanoate, had an OAV > 1, imparting apple-like, pineapple-like, banana-like and grassy aromas to the wines. Jinyan wine had the highest content of total volatile compounds (47 313.91 μg/L), followed by Cuixiang (42 807.25 μg/L) and Guichang (42 823.38 μg/L) wines. Jintao wine contained the largest number of volatile substances (70), followed by Miliang 1 (63) and Xuxiang (61) wines. Hongshi 2 wine had the highest overall sensory score and was more popular, followed by Donghong and Guichang wines. Each of these kiwifruit wines had its own distinctive flavor profile. This study provides a theoretical basis for promoting the development of the kiwifruit industry and offers references for production practice and consumers.

In this study, ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry (UPLC-TQ-MS/MS) and full 2D gas chromatography-time of flight mass spectrometry (GC × GC-TOFMS) were used to analyze the phenolic compounds, amino acids, purine alkaloids, and volatile constituents in Longnan white tea, and multivariate statistical analyses such as principal component analysis (PCA), were used to systematically evaluate the effects of vacuum combined with shaking on the biochemical and volatile constituents of Longnan white tea. The results showed that the combined treatment significantly increased the content of γ-aminobutyric acid in white tea to 1.54 mg/g, but decreased the contents of phenolics, catechins and caffeine differently, the large decrease being in epigallocatechin gallate (EGCG). Compared with the control group, vacuum treatment alone and followed by shaking decreased the EGCG content by 54.95% and 75.40%, respectively. Sensory evaluation showed that the three tea samples prepared by different processing methods each had their own aroma and taste characteristics. Compared with the control and vacuum treatment groups, white tea prepared by vacuum plus shaking showed a stronger and purer aroma with sweet and fruity notes as well as a slight floral note, and tasted sweet and mellow. Further analysis showed that vacuum treatment increased the number of volatile components, and compared with single vacuum treatment, the combined treatment increased the content of alcohols such as nerolidol, and decreased the content of unpleasant odors such as difurfuryldisulfide. Combining the results of odor activity value (OAV) and aroma character impact (ACI), we found that (E)-3,7-dimethyl-2,6-octadienal, nerolidol, and isoamyl aldehyde were the key aroma components in white tea prepared by sequential vacuum and shaking treatment, contributing to its obvious fruity aroma. Furthermore, this tea had a weaker irritating odor and tasted softer compared with that obtained from single vacuum treatment. This study provides technical support for the development of γ-aminobutyric acid-rich white tea with high aroma quality, which will promote the high-value development and utilization of Longnan white tea.

In order to investigate the pattern of changes in taste-related metabolites during the growth process of Shitougan fruit and to reveal the chemical basis of its taste, the taste-related metabolites in two edible parts, juice sac and segment membrane, at different growth stages were determined by using untargeted metabolomics combined with quantitative analysis in comparison with the results of electronic tongue detection. The results showed that the contents of three major sweet components, sucrose, glucose and fructose, in the two edible parts generally showed an increasing trend during fruit growth and development. The contents of citric acid, tartaric acid, quinic acid and aconitic acid showed a decreasing trend, whereas the content of malic acid first increased and then decreased, and the content of fumaric acid increased only slightly. The contents of bitter components such as flavanones, limonin, and normilin showed a decreasing trend. The expression of differential metabolites in both edible parts concentrated in the biosynthesis of secondary metabolites and amino acid biosynthesis and metabolism pathways, with more substances being accumulated in the segment membrane, and the differential metabolites were dominated by the ABC transporter pathway. The contents of sucrose, fructose and citric, malic and tartaric acids in both edible parts of ripe fruit were (11.78 ± 0.79) and (10.58 ± 0.88) mg/g, (8.06 ± 0.59) and (10.32 ± 0.61) mg/g, (4.73 ± 0.04) and (4.21 ± 0.08) mg/g, (3.20 ± 0.02) and (3.24 ± 0.07) mg/g, (0.34 ± 0.12) and (0.07 ± 0.04) mg/g, respectively, which were higher than their respective lowest taste threshold concentrations. The contents of the bitter substances naringin, neohesperidin, limonin, and normilin were (0.60 ± 0.02), (3.45 ± 0.06), (0.29 ± 0.01) and (0.002 ± 0.00) mg/g in the segment membrane, respectively, which were higher than the taste thresholds, but not in the segment membrane. Sweet (serine, proline and alanine), bitter (arginine), and umami (aspartic acid and glutamic acid) amino acids all had taste intensity values greater than 1 in both juice sac and segment membrane, and these substances synergized with each other to form the distinctive taste traits of Shitougan fruit. The results of this study reveal the composition of the substances contributing to the taste of Shitougan fruits in a preliminary and comparative systematic way, and provide theoretical references for the basic research on the molecular mechanism and metabolism of the formation of important taste-contributing substances.

To investigate the effects of tea cultivars on the aroma quality and volatile profile of Keemun black tea (KBT), headspace solid-phase microextraction coupled with gas chromatography-mass spectroscopy (HS-SPME-GC-MS) was compare the differences in the volatile components of KBT made by traditional process from three tea cultivars, namely, ‘Qimenzhong’ (KMZ), ‘Fuzao 2’ (FZ2) and ‘Wancha 4’ (WC4). Odor activity value (OAV), aroma character impact (ACI) value, aroma reconstitution and omission tests were used to identify the key odorants of KBT. The change of volatile components was also analyzed during KBT processing. By comparison with the National Institute for Standards and Technology (NIST) 11 database, retention index calculation and comparison with referencestandards, 102, 75, and 88 volatiles were detected in KMZ, FZ2, and WC4 black tea samples, respectively, of which 11 were identified as key characteristic odorants based on OAV > 1 and ACI > 1%. Aroma reconstruction and omission experiments showed that six aroma-active compounds, namely, geraniol, trans-β-ionone, benzeneacetaldehyde, linalool, hexanal and phenylethyl alcohol, were the largest contributors to KMZ aroma. Their relative contents varied among the cultivars. The greatest changes in these key compounds occurred during withering and drying stages and their changing trends during the processing of KBT were relatively consistent among the cultivars. This study enriches the basic theory of KBT flavor quality and lays a theoretical foundation for aroma quality control and targeted processing of KBT.

In this study, widely targeted metabolomics analysis was used to investigate the dynamic changes of total metabolites of Wuyi Rougui tea during the manufacturing process. The results showed that a total of 783 volatile metabolites and 975 non-volatile metabolites were detected in fresh tea leaves and five manufacturing stages (withering, shaking, fixation, rolling, and drying). After fresh tea leaves were manufactured into primary tea, the content of total volatile metabolites decreased by 70.7% while the content of total non-volatile metabolites increased by 27.8%. During the manufacturing process, the content of total volatile metabolites firstly increased and then decreased, reaching its peak at the shaking stage. The content of total non-volatile substances increased significantly at the withering and shaking (by 24.3%) steps. The results of principal component analysis (PCA) and cluster analysis (CA) showed that the differences in the total metabolites between fresh tea leaves and the withering stage were less than those among the other stages. All the samples at different manufacturing stages could be clearly distinguished. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 556 characteristic compounds, including flavones (alcohols) glycosides, quinic acid, L-aspartic acid, theobromine, palmitic acid, 2-hexanoylfuran, β-ocimene, 3-(4-methyl-3-pentenyl)-furan, (E)-butanoic acid, 3-hexenyl ester, and 2,6,6-trimethylbicyclo[3.2.0]hept-2-en-7-one as differential metabolites to distinguish tea samples at different manufacturing stages. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis showed that free amino acids were significantly enriched at the withering and shaking stages, flavonoids at the drying stage, terpenoids and free fatty at all manufacturing stages, alcohol, ester, ketone and aldehyde compounds at the fixation, rolling, and drying stages. This study provides a theoretical basis for further improving the quality of Wuyi Rougui tea.

This study employed gas chromatography-mass spectrometry (GC-MS) in conjunction with gas chromatography-ion mobility spectrometry (GC-IMS) to identify the characteristic volatile organic compounds (VOCs) in white peppers from global major production regions. Furthermore, the antioxidant activity of white pepper essential oil was evaluated, and the key volatile components were analyzed. The results revealed a total of 40 VOCs were identified, the predominant ones being terpenes and acids, which altogether accounted for over 80% of the identified compounds. Significant variations in the composition and concentrations of VOCs were observed among white pepper samples from different regions, which was the key factor contributing to the differences in their aroma profiles. Furthermore, the characteristic aroma of white peppers from different regions was primarily concentrated on fruity, floral, and other pleasant aromas, as well as undesirable odors such as fecal and sweaty notes. Additionally, a significant correlation was found between the antioxidant activity and volatile terpenes of white pepper essential oils. These findings provide a theoretical foundation for further exploration of the suitability of white peppers from different geographical origins for various processing applications.

Objective: To explore the composition of metabolites in kombucha fermented by a mixed culture of Acetobacter xylinus, Lactobacillus fermentum and Zygosaccharomyces bailii and to predict its potential active compounds with regulatory effects on metabolic syndrome so as to provide a theoretical basis for the development and utilization of functional kombucha beverages. Methods: Non-targeted metabolomics based on ultra-high performance liquid chromatography-time-of-flight mass spectrometry (UPLC-TOF-MS) was employed to identify the metabolites in the kombucha, and the mechanism by which the key compounds regulate metabolic syndrome was analyzed by molecular docking and network pharmacology and verified by in vitro activity assays. Results: A total of 1 148 metabolites were identified from the novel kombucha. The results of principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) indicated that 68 metabolites were significantly up-regulated. Network pharmacology analysis selected 10 key functional components, 382 compound targets and 155 disease intersection targets. Gene ontology (GO) function and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis identified 1 490 biological processes, 96 cellular components, 145 molecular functions and 172 pathways. Network topological analysis identified eight core targets including INS, IL6, LEP, TNF, ALB, STAT3, IL1B, and TP53. The results of molecular docking showed that kaempferol-7-neohesperidin, raffinose, simmondsin, and taxifolin had the best binding effect to eight receptor proteins. The results of in vitro activity assays showed that the Kombucha had good scavenging activity against 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, as well as inhibitory activity against α-amylase, α-glucosidase and pancreatic lipase. Conclusion: The novel kombucha contained a variety of active metabolites, which exertedvregulatory effects on metabolic syndrome through a multi-component, multi-target and multi-pathway mechanism. The kombucha may be a functional beverage for regulating metabolic syndrome.

This study developed a method for the qualitative and quantitative analysis of isoflavones in Radix Puerariae extract using mass spectrometry (MS) and high performance liquid chromatography (HPLC). The relative contents of various kinds of isoflavones in the extract were determined using the quantitative analysis of multi-component with single marker (QAMS) method with puerarin as a single external standard. Chromatography was accomplished using a EcoPak C18 Plus column (4.6 mm × 150 mm, 5 μm). Using Radix Puerariae slices as control, the optimized chromatographic conditions were determined as follows: elution with a mobile phase consisting of 0.1% ammonia solution (pH 7.5), acetonitrile and methanol at a flow rate of 0.8 mL/min, an injection volume of 10 μL, column temperature of (35 ± 0.2) ℃, and detection wavelength of 250 nm. The MS conditions were set as follows: electrospray ionization source (ESI), full scan mode, negative ion mode detection, scan range of m/z 200–1 000, electrospray voltage of 12 000 psi, ion source temperature of 600 ℃, and nitrogen as carrier gas. The results showed that the separation of isoflavone compounds from Radix Puerariae slices was good, and 21 peaks were obtained with good reproducibility by HPLC with an ultra violet (HPLC-UV) (relative standard deviations (RSD) < 0.7%). The retention time reproducibility of 21 ion current peaks in MS was good (RSD < 1.0%), and the retention times of the chromatographic and ion current peaks were matched with each other. Totally 18 isoflavones were identified based on relevant literature. Good linearity was observed within the puerarin range of 0.052–500 μg/mL (R2 = 0.999 2), and the detection limit was 0.015 µg/mL (RSN ≥ 3). Furthermore, using puerarin as a reference standard, the contents of the 18 isoflavone compounds were relatively quantified. MS is useful for qualitative identification of plant extracts, which has complex composition, with the advantages of low consumption of materials, simple operation, rapidity and accurate results. The method proposed in this study can comprehensively evaluate the quality of extracts at a lower cost and conveniently, providing a reference for the development and application of Radix Puerariae as both an edible and medicinal material in health foods.

This study investigated the impacts of different intermittent deep fat frying cycles on the physiochemical properties, flavor, and polycyclic aromatic hydrocarbons (PAHs) of fried chicken drumsticks. The results indicated that as frying cycles increased, the water content and L* value of fried chicken drumsticks decreased (P < 0.05), while pH did not change significantly (P > 0.05). The peroxide value (POV) and thiobarbituric acid reactive substances (TBARS) content of soybean oil increased with the increase in the number of frying cycles (P < 0.05). Eighty-one volatile compounds were detected in all samples, and the total PAHs level in fried chicken increased from 21.44 to 33.55 ng/g as the number of frying cycles increased one to five (P < 0.05). Additionally, correlation analysis indicated that the generation of PAHs had a positive correlation with fat oxidation and pyrazine levels but a negative correlation with hydrocarbon levels. The findings provide a theoretical basis for controlling PAHs formation and improving the quality properties of deep-fried meat products.

This study investigated the impact of a new walnut processing technology on the quality and flavor of walnut oil in order to provide a theoretical basis for the development and application of this technology. Kernels from walnuts with green husks subjected to pre-drying treatment at 25, 120, 150 and 200 ℃ followed by natural drying and those treated directly by natural drying as a control were compared for their sensory quality, walnut oil quality, volatile organic compounds (VOCs). The results showed that pre-drying treatment resulted in higher overall sensory score of walnut kernels, the highest score of 34 being observed with pre-treatment at 150 ℃ for 60 min. Meanwhile, compared with the control, it increased the relative content of oleic acid in walnut oil and decreased the relative contents of linoleic and olenic acids. The relative content of unsaturated fatty acids in walnut oil was over 91%, the ratio of ω-6 to ω-3 polyunsaturated fatty acids (PUFAs) was within a reasonable range, and the basic physicochemical indicators met the national standards, indicating rich nutrition and good quality. Furthermore, pre-drying treatment increased the contents of most VOCs in walnut kernels. Walnut kernels pre-treated at 150 ℃ for 60 min contained the most abundant VOCs, and showed increased contents of aldehydes, ketones and heterocyclic compounds and decreased contents of alcohols, acids and esters compared with the control group. However, there was no significant difference in the content of terpenes between them. A partial least square-discriminant analysis (PLS-DA) model was generated based on the gas chromatography-ion mobility spectrometry (GC-IMS) results, which could well differentiate among walnut kernels with different pre-drying treatments, and 18 compounds were selected as the key VOCs affecting the flavor characteristics of walnut kernels with pre-drying treatments.

In order to make efficient use of wheat bran and to improve its quality characteristics, wheat bran was physically modified by ultrafine grinding combined with gradient glutenin addition in this study. The changes in physicochemical and functional characteristics such as particle size distribution, color, hydration characteristics, filling characteristics and flow characteristics of wheat bran ultrafine powder were analyzed. The structural changes were analyzed by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). The results showed that the addition of glutenin during the ultrafine grinding of wheat bran significantly increased the whiteness of wheat bran ultrafine powder, significantly reduced the particle size of wheat bran and enhanced its uniformity (P < 0.05), and improved the agglomeration behavior of wheat bran. The oil holding capacity, solubility and swelling capacity of wheat bran were significantly increased by ultrafine grinding combined with gradient glutenin addition (P < 0.05). With increasing glutenin addition, the bulk density and tap density of wheat bran ultrafine powder increased, and the angle of repose and slip angle decreased, reflecting improved filling and fluidity of wheat bran. Ultrafine grinding combined with moderate glutenin addition (2%–4%) resulted in the breakage of the cell wall matrix of wheat bran, promoted the complete deconstruction of amorphous cellulose and the partial deconstruction of crystalline cellulose in wheat bran ultrafine powder, broke the intramolecular glycosidic bonds of cellulose and hemicellulose in wheat bran ultrafine powder, led to enhanced hydrogen bonding, and improved the quality characteristics of wheat bran ultrafine powder and the tensile properties of whole wheat flour dough. Therefore, ultrafine grinding combined with moderate glutenin holds great application potential as an important technical means for wheat bran modification.

This study employed a mixture of hydroxypropyl methylcellulose (HPMC) as the film-forming matrix and sodium ligninsulfonate (Ls) as the CO2 sorbent to fabricate an edible film for modified atmosphere packaging of fruits. The effect of Ls content (3%, 6%, and 9% of HPMC in dry mass) on the film’s structure and gas permeability as well as on the respiration regulation and quality preservation of Shatang mandarin was investigated. The results demonstrated that Ls was compatible with HPMC and concurrently enhanced the strength and toughness of the composite film. Its CO2 and O2 barrier properties increased with Ls addition, both increasing by over 50% at 9% Ls addition. A high CO2 and low O2 atmosphere was formed inside Shatang mandarin wrapped with the composite film, reducing the respiration rate of fruit. The composite film with 6% Ls decreased the respiration rate, mass loss, and decay incidence by 32.5%, 11.0% and 48.2% compared with the untreated control group, respectively. Additionally, the composite film maintained the fruit hardness and the contents of soluble solids, titratable acid, and vitamin C in the fruit flesh, indicating the best quality preservation. In conclusion, the HPMC/Ls composite film possesses controllable gas permeability and enables controlled atmosphere preservation through appropriate inhibition of fruit respiration. It offers advantages such as simplicity, ease of use and environmental friendliness, and holds great potential for application in fruit preservation.

In order to explore the inhibitory effect of 4-methoxycinnamaldehyde (4-MCA) treatment on postharvest blue mold and organic acid metabolism in citrus fruit, ‘Newhall’ navel oranges were soaked in 1 000 mg/L 4-MCA or distilled water as a control, artificially wounded, inoculated with Penicillium italicum and stored at (27 ± 1.0) ℃ and relative humidity of 90%–95% for up to 96 h. Lesion diameter (LD), disease index (DI), pH, titrable acid content, organic acid contents, and the activity and gene expression of organic acid-related enzymes were measured every 24 h. Results indicated that 4-MCA treatment effectively delayed the decline in pH and the increase in titratable acid content during the whole period of P. italicum infection, significantly reduced LD and DI, and inhibited the incidence of blue mold. Compared with the control group, 4-MCA treatment inhibited the increase in the activities and gene expression of phosphoenolpyruvate carboxylase, malate dehydrogenase, malic enzyme, and citrate synthase. Meanwhile, 4-MCA treatment increased the activities and gene expression of cis-aconitase and isocitrate dehydrogenase, thereby inhibiting the accumulation of organic acids in orange peels. The above results indicate that 4-MCA treatment can enhance the resistance to P. italicum infection in harvested ‘Newhall’ navel oranges by regulating organic acid metabolism, providing new insights and a theoretical basis for the prevention and management of fungal diseases in citrus fruit.

In this study, we investigated the potential mechanism through which salicylic acid (SA) reduces chilling injury (CI) index in plum fruit from the perspective of lipid metabolism. The effects of exogenous SA treatment on CI index, CI incidence, electrolyte permeability, malondialdehyde (MDA) content, lipoxygenase activity, and membrane lipid fatty acid unsaturation index plum fruit stored at 0 ℃ were evaluated, and transcriptomic and metabolomics analyses were conducted on the fruit stored for 18 days. The results showed that SA alleviated CI by inhibiting membrane lipid degradation, mitigating membrane lipid peroxidation, and regulating endogenous jasmonic acid synthesis in plum fruit during cold storage. Ethylene responsive factor (ERF) was potentially involved in this process. The above results demonstrate that the alleviation of chilling injury by SA is closely related to its inhibitory effect on membrane lipid degradation and oxidative injury and its regulatory effect on the key genes in the jasmonic acid synthesis pathway.

This study established a method for the determination of pyrroloquinoline quinone (PQQ) disodium salt, a newly approved food ingredient in China, in foods using centrifugal ultrafiltration as a novel pretreatment technique combined with high performance liquid chromatography (HPLC). Ethylenediaminetetraacetic acid disodium (EDTA-2Na) solution was used as a stabilizing agent in sample extraction. After purification by centrifugal purification, chromatographic separation was accomplished on a RD-C18 column (4.6 mm × 150 mm, 5 μm) with gradient elution using a mobile phase consisting of tetrabutylammonium bromide-potassium dihydrogen phosphate mixed solution and acetonitrile. Detection was carried out using a photodiode array detector. The calibration curve showed good linearity within the concentration range of 0.040 0–10.0 mg/L with a determination coefficient of 0.999 8. The limit of quantitation (LOQ) was 1.0 mg/kg for liquid samples and 4.0 mg/kg for soy sauce, semi-solid, and solid samples. The recoveries from spiked samples ranged from 82.1% to 103.3% with a relative standard deviation (RSD) ranging from 0.7% to 2.5%. This method was characterized by high sensitivity, simple operation, rapidity and accurate and reliable quantification, and suitable for the quantitative detection of PQQ disodium salt in various food matrices. This research effectively addresses the shortcomings of existing methods for detecting PQQ disodium salt in foods and provide strong technical support for the routine supervision of PQQ disodium salt in various food matrices.

A comprehensive analytical method was developed for the determination of diclazuril and toltrazuril residue makers in eggs by ultra-high performance liquid chromatography-atmospheric pressure chemical ionization-triple quadrupole mass spectrometry (UPLC-APCI-MS/MS). Samples were extracted with acetonitrile and purified using a PRiME hydrophilic-lipophilic balance (HLB) column. Chromatographic separation was achieved on a ACQUITY BEH C18 column (2.1 mm × 100 mm, 1.7 µm) by gradient elution with a mobile phase composed of acetonitrile and 0.1% formic acid solution. An APCI interface was used as the ion source and the analysis was performed using negative ionization in multiple reaction monitoring (MRM) mode. An internal standard calibration curve method was employed for quantification. The calibration curves were linear in the range of 0.5–200 ng/mL with determination coefficients of more than 0.999 0. The limits of detection (LODs) were 0.5 μg/kg, and the limits of quantization (LOQs) were 2 μg/kg. The average recoveries of the analytes range from 72.8% to 106.5%, with relative standard deviations (RSDs) of 3.2%–8.5%. The developed method is simple, accurate, sensitive, and useful for the rapid detection and confirmation of diclazuride and toltrazuril sulfone residues in eggs.

Red meat cut up or stored in anaerobic packaging needs to be bloomed before being displayed, which makes the meat turn from dark purple to attractive, bright red. This is important for stimulating consumer purchase intention. However, there have been few systematic reviews of the mechanism and application of meat blooming. This article summarizes the state-of-the-art progress in understanding the formation and stability of meat color, and reviews the blooming properties and evaluation methods of fresh meat from different parts of different animal species. It also elucidates the internal (e.g., mitochondrial function, ultimate pH, and protein modification) and external (e.g., temperature, aging method, and pre-blooming treatment) factors impacting the blooming of red meat, as well as the related regulatory mechanisms. It is hoped that this review will provide a theoretical basis and technical guidance for the targeted improvement of blooming efficiency in different types of red meat in practice.

NaCl is an essential component of salting ingredients, and NaCl diffusion in aquatic animal muscles significantly influences the microbiology, texture and flavor of aquatic products. Consequently, in order to improve the salting efficiency and product quality, researchers have made extensive efforts on how to control and predict the diffusion of NaCl during the salting process. This paper introduces the current simulation methods of NaCl diffusion from three perspectives: theoretical model, predictive model and finite element analysis. It provides a comprehensive overview of the current status of the application of the three simulation methods as well as their advantages and disadvantages in the salting process of aquatic products. This review aims to provide theoretical and technical references for the innovative development and intelligent production of salted aquatic products.

Global climate change and rapid population growth put pressure on global production of food raw materials. The traditional planting industry is affected by climate, environmental and other factors and requires a significant investment of manpower, material resources and financial resources, which limits the production scale of plant foods. Using plant tissue culture technology to obtain callus for use as food resources or food supplements may be an effective way to solve this problem. Generally, plant tissue culture is considered to be an important branch of cellular agriculture, and the use of plant tissue culture technology can not only improve the contents of secondary metabolites in plant cells, but also allow for rapid cell culture and reduce the dependence of crop growth on the natural environment. While functional components obtained from plant cell culture have been widely used in the pharmaceutical, food additive and cosmetic industries, little literature has been found on the direct production of foods from cultured plant cells. In this paper, we review the process, features and food application of plant cell culture technology, and discuss the current challenges and future prospects for the production of plant foods using this technology.

Biofilms, which are microbial communities that adhere to biological or abiotic surfaces, significantly enhance the survival capacity of foodborne pathogens. Biofilms not only effectively block the penetration of antibiotics through physical barriers but also increase the tolerance of pathogens to antibiotics by regulating gene expression and promoting material exchange. Furthermore, biofilms often enhance the pathogenicity of pathogens by upregulating the expression of virulence genes. In addition, the quorum sensing system and cyclic dinucleotide signaling pathway in biofilms play key roles in regulating antibiotic resistance and virulence. Non-coding small RNAs are crucial for maintaining biofilm stability and stress resistance. These mechanisms work in synergy to improve the survival of foodborne pathogens under adverse environmental conditions. Therefore, understanding the influence and mechanism of biofilm formation on antibiotic resistance and virulence in foodborne pathogens is essential for developing safe and effective control strategies. This review focuses on the changes in antibiotic resistance and virulence in foodborne pathogens after biofilm formation and explores the molecular and cellular mechanisms through which biofilms affect resistance and virulence. It aims to provide insights into the risks associated with foodborne pathogen biofilms, offer theoretical support for biofilm-related hazard control in the food processing industry, and provide a scientific basis for developing new antimicrobial strategies and improving food safety management practices.

Three-dimensional (3D) printing technology can provide customized nutritional solutions for space foods, complementary foods for infants and young children, and ‌dysphagia-friendly foods. However, the application of Pickering emulsions in 3D printing materials for foods is still at the theoretical stage. The impact of their distinctive rheological and textural properties on 3D printing accuracy has not been clearly defined. This review covers the application of Pickering emulsions stabilized with aquatic biomaterials (PEAs) in 3D food printing, focusing on the impact of Pickering emulsion-stabilizing particles and Pickering emulsion properties on 3D food printing. This article highlights the influence of the rheological properties, self-supporting property, and oil phase ratio of Pickering emulsions on 3D printing accuracy, aiming to provide a theoretical foundation for personalized food customization. Meanwhile, studies have confirmed that Pickering emulsions stabilized by aquatic biological proteins, polysaccharides, or cellulose have high stability and excellent viscoelastic modulus, which helps improve the stability of 3D printed structures. Thus, these emulsions have good prospects for development.