Organoids are three-dimensional cell cultures that possess some key properties of organs, and their application in food science research has been increasingly emphasized. This paper introduces the current status of the construction and functional characterization of three major organoids, namely, intestinal, liver and brain organoids, describes recent progress in the application of intestinal, liver and brain organoids in the field of food science, discusses future prospects for the integrated application of organoids with cutting-edge technologies such as microarray technology and microfluidics, and analyzes the challenges and future directions for the application of organoid models in food science. We hope that this review can provide a reference for promoting the research and application of organoids in the field of food science.

To explore the bactericidal effect and mechanism of curcumin-mediated photodynamic inactivation (PDI) against Shewanella putrefaciens, this study explored the influence of curcumin concentration, light time and incubation time on the bactericidal effect. Meanwhile, the underlying mechanism and major action sites were elucidated from the aspects of intracellular oxidative stress, bacterial structure, endogenous enzyme activity and macromolecules damage. The results showed that curcumin concentration, light time and incubation time all significantly affected the bactericidal effect of PDI. The total bacterial count decreased by 4.30 (lg(CFU/mL)) with a bactericidal rate of 99.99% after 1 min of incubation with 7.5 μmol/L and 5 min of light exposure. It was found that the bacterium gradually transformed from sublethal to dead cells, the cell membrane permeability increased, and the size of bacterial cells and its internal complexity first increased and then decreased during PDI. PDI caused an increase in the level of reactive oxygen species (ROS) inside the bacteria cells, triggered lipid peroxidation of the cell membrane, which disrupted cell wall/membrane integrity and led to leakage of intracellular contents. The accumulation of ROS during PDI led to the collapse of the oxidative defense system while causing disruption to the energy metabolism system, oxidative DNA breakage and protein degradation, and the accumulation of damage ultimately led to bacterial multi-target death. In summary, curcumin-mediated PDI is potentially applicable to aquatic product preservation and the control of foodborne contamination of S. putrefaciens.

In order to analyze the effects of regions and seasons on the lactoferrin content in raw milk produced by healthy dairy cows in the major dairy-producing areas of China and to explore the difference in lactoferrin content in raw milk in China, a total of 164 raw milk samples were collected in four seasons from the six major dairy-producing areas in China and analyzed for their lactoferrin contents by ultra-high performance liquid chromatography (UPLC). The results showed that there was no significant difference in lactoferrin content in raw milk samples from North China, South China, Southwest China, Northeast China, Northwest China, and East China. The lactoferrin content of raw milk collected in autumn and winter was significantly higher than that in spring and summer. This study revealed the regional and seasonal differences in lactoferrin content in raw milk.

This study aimed to investigate the effect of high-intensity ultrasound pretreatment on the mass transfer characteristics in the adsorption of orange phenols by macroporous resin. To reveal the mass transfer mechanism, the adsorption process was modeled numerically using the pore volume and surface diffusion model (PVSDM). After ultrasound pre-treatment at 302.2 W/L for 30 min, the particle size of the resin was decreased by 85.8%, and the surface area was increased by 24.5 times without any significant change in chemical properties. After ultrasonic treatment for 30 min, the adsorption equilibrium time was dramatically reduced from 90 to 2 min without any significant change in the equilibrium adsorption capacity. Meanwhile, ultrasound pre-treatment augmented the diffusion capability (DS) of the phenols within the solid skeleton of the resin, and increased the mass transfer flux (NAS) of the phenols along the skeletal surface and the surface diffusion contribution percentage (SDCP). However, when the resin was disrupted ultrasonically to a certain particle size, both NAS and SDCP dropped, while the mass transfer flux (NAP) with the diffusion of liquid within the pores of the resin rose. These findings confirmed that the mass transfer mechanism in phenol adsorption by macroporous resin changed as the resin particle size decreased to a threshold value. Therefore, ultrasound pretreatment enhanced the resin adsorption of phenols mainly through decreasing the particle size, rather than increasing the surface roughness of resin. Overall, the mass transfer distance is a critical parameter influencing the adsorption efficiency of the resin. The decrease in mass transfer distance can alter the mechanism of mass transfer during resin adsorption. These findings provide a theoretical foundation for the efficient and precise separation and purification of plant phenols.

This study investigated the effect of sodium caseinate-palm oil emulsions prepared under different conditions on the texture and rheological properties of potato dough and the quality of potato chips. The results showed that the cohesiveness and springiness of potato dough with the addition of S-100 (sodium caseinate:oil:water = 2:4.5:228, m/m) increased, and the hardness, gumminess and chewiness decreased compared with the control group. The degradation of dough quality was significantly reduced after resting for 60 min. Moreover, the hardness of the potato chips prepared with S-100 was the smallest. This was mainly due to the fact that the emulsified palm oil was encapsulated into small droplets with an average particle size of 12.13 μm and dispersed more uniformly in the dough; moreover, sodium caseinate as a water-retaining agent retarded the loss of water in the dough while facilitating the interaction between protein and starch. The results of correlation analysis showed that increasing springiness and decreasing hardness of potato dough resulted in lower hardness of potato chips. As a result, addition of S-100 provided the most significant quality improvement of potato dough and chips.

This study explored the efficacy and mechanism of 10-hydroxy-2-decenoic acid (10-HDA) in alleviating imidacloprid (IMI)-induced liver injury using network pharmacology, network toxicology, and zebrafish models. First, the toxicity of IMI was predicted using the ADMET database, and potential targets associated with 10-HDA, IMI, and liver injury were predicted using the Swiss, DisGenet, and GeneCards databases. The intersection targets were identified and subjected to Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis, and molecular docking was performed to investigate the interactions between 10-HDA and intersection targets. Subsequently, the predictions were validated in zebrafish models, where the activities of serum aspartate aminotransferase (AST), alanine aminotransferase (ALT), antioxidant enzymes, and the mRNA expression levels of inflammatory cytokines were measured. Network pharmacology and toxicology analyses indicated that IMI had hepatotoxicity, while 10-HDA exerted a hepatoprotective effect through regulating 82 GO terms and 16 signaling pathways. Furthermore, animal experiments confirmed that IMI induced liver injury through triggering oxidative stress and inflammatory response, and that 10-HDA stabilized the antioxidant defense system by maintaining the activity of antioxidant enzymes in zebrafish. Additionally, 10-HDA reduced inflammation by up-regulating the mRNA expression of anti-inflammatory cytokines (il4 and il10) and down-regulating the expression of pro-inflammatory cytokines (il1β, tnfα, nfκb, and tlr4). In conclusion, 10-HDA alleviates IMI-induced liver injury by attenuating oxidative stress and inflammatory response.

In this study, an in vitro digestive model was established to determine changes in the contents of total saponins, total phenols, polysaccharides, and total flavonoids in Panax notogiseng leaves (PNL) during simulated digestion. Meanwhile, changes in the in vitro antioxidant activity and α-glucosidase-inhibiting activity were assessed. Ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was employed to further analyze the pattern of changes in 24 monomer saponins in PNL. The results showed that the contents of total saponins and total phenols were the highest at the intestinal digestion stage, reaching up to 188.32 and 17.43 mg/g, respectively. The change in polysaccharide content was insignificant during the entire digestion process. The content of total flavonoids was the highest in the oral digestion stage at 23.76 mg/g. Similarly, the antioxidant and α-glucosidase-inhibiting capacity of PNL were both the strongest in the intestinal digestion stage. The 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity, iron-reducing capacity, and α-glucosidase-inhibiting capacity all showed a trend of initial decrease and then increase and reached the highest values of 84.97%, 37.80 mg/g, and 72.5%, respectively in the intestinal digestion stage. Furthermore, the large-molecular-mass ginsenosides Rb1, Rb2, Rb3, Re, and Rd were cleaved into small-molecular-mass rare saponins such as compound K, Rg3, Rg5, and Rk1. In conclusion, PNL still exhibited significant functional activity after digestion. The functional activities of PNL, such as antioxidant and α-glucosidase-inhibiting activity, increased as the digestion process proceeded, reaching their highest levels in the intestinal digestion stage. This might be related to the release of active ingredients and the production of small-molecule rare saponins. This study could provide a scientific basis for applying PNL to develop functional foods.

To investigate the potential of fish oil as a solid fat substitute in surimi products, the effects of adding different amounts of pea protein isolate-curdlan (PPI-CL)-based emulsion gel on the gel properties, microstructure, and odor of Nemipterus virgatus myofibrillar protein (MP) were studied. The results indicated that, compared with the control group without PPI-CL-based emulsion gel, addition of fish oil (FO) led to a significant reduction in the strength, hardness, and water-holding capacity of MP gels (P < 0.05). Additionally, the chemical interaction between MPs was markedly weakened, and the microstructure became noticeably coarser and looser. Compared with the FO group and the control group, addition of the emulsion gel markedly enhanced the texture properties, gel strength, and water holding capacity of MP gels, the effect being most pronounced at an addition level of 8%. Incorporation of the emulsion gel promoted the conformational transformation of MP from α-helix to β-sheet, thereby enhancing the intermolecular interaction between MPs. Meanwhile, the filling effect of the emulsion gel contributed to the formation of a more compact and dense gel network. However, addition of the emulsion gel at levels greater than 8% disrupted the interaction between protein molecules, leading to the deterioration of the network structure of protein gels and the conversion of bound water to free water within the gel matrix, consequently reducing the gel strength. Furthermore, electronic nose (E-nose) analysis could effectively differentiate the odor profiles of different MP gel samples. This study provides a theoretical reference for the application of emulsion gels as fat substitutes in surimi gel products.

In this study, egg white protein (EWP) was covalently coupled with rosmarinic acid (RA) by a free radical method, and the coupling effect was verified by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and RA binding equivalent. Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) spectroscopy, fluorescence and ultraviolet absorption spectroscopy were used to analyze the structural changes. The antioxidant capacity, antigenicity, and functional properties of EWP-RA complexes were evaluated through 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging assays, enzyme-linked immunosorbent assay (ELISA), and emulsification performance measurements. The results indicated that EWP-RA complexes underwent significant structural changes compared with EWP, resulting in altered antioxidant capacity and emulsifying ability. The EWP-0.2% RA complex scavenged 58.59% of DPPH radical and 72.08% of ABTS radical cation. The binding affinity of EWP to immunoglobulin (Ig) G and IgE antibodies in egg allergic patients was significantly reduced after conjugation with RA, indicating a decreased potential for antigen binding. The emulsifying activity index and emulsion stability index of the EWP-0.2% RA complex were 1.21 m2/g and 64.20 min, respectively. RA modification effectively enhanced the emulsifying capacity and emulsion stability of EWP. This study provides a theoretical basis for the covalent modification of EWP with polyphenols using the free radical method.

In order to understand the effects of Maillard reaction intermediates on the flavor and color quality of sugar-substituted breads, the prepared intermediates from the Maillard reaction between fructose and proline were added to three kinds of sugar-substituted breads (made with xylitol, allulose, and mogroside, respectively), which were determined for color and browning degree using an ultraviolet spectrophotometer and a colorimeter, respectively. Besides, the volatile components were analyzed qualitatively and quantitatively by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Finally, quality evaluation was carried out based on consumer liking scores. The results showed that the Maillard reaction intermediates improved the flavor quality of different sugar-substituted breads to a certain extent, promoting browning reaction and significantly enhancing the color of the sugar-substituted breads, resulting in a yellow-brown crust. Meanwhile, the addition of the intermediates increased the types and contents of volatile compounds in the sugar-substituted breads, with a significant increase being observed in the contents of baked flavor-active compounds produced by the Maillard reaction such as pyrazine and pyridine as well as some aldehydes and ketones. The results of sensory evaluation indicated that the Maillard reaction intermediates enhanced the preference and acceptability of consumers towards sugar-substituted breads. The results of this study demonstrated that the intermediates of the fructose-proline Maillard reaction were effective in improving the flavor and color quality of sugar-substituted breads, which provides theoretical support for the application of the Maillard reaction intermediates in bakery foods.

In this study, the effect of shrimp oil-based simulated fat on the flavor and physical properties of shrimp (Litopenaeus vannamei) surimi products was investigated. The sensory evaluation results showed that the smell and taste scores of surimi products increased with the increase in simulated fat content. By gas chromatography-ion mobility spectrometry (GC-IMS), a total of 30 volatile organic compounds were identified in shrimp surimi products with simulated fat, and the contents of ketones and esters increased with the increase in simulated fat content. The highest hardness and gel strength of 2 472.04 g and 826.14 g·mm, respectively were obtained when the simulated fat content was 4.0%. Confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) showed that when added at 4.0%, the simulated fat was evenly distributed in the dense gel network of surimi products. Therefore, adding an appropriate amount of shrimp oil-based simulated fat can not only enhance the sweet flavor of shrimp surimi products, but also improve its gel properties. The results of this study can provide a theoretical basis for the quality improvement of shrimp surimi products.

This study explored the effects of malic acid, citric acid, and their combination on sucrose conversion in a simulated preserved cherry tomato syrup under heating conditions. The results showed that the content of reducing sugar generated by sucrose conversion increased with increasing concentration of the two organic acids and their 1:1 (m/m) mixture. When citric acid and malic acid were combined in a ratio of 2:1 (m/m), the reducing sugar content in the sucrose solution reached its maximum level. During the candying of cherry tomato, the contents of total sugar and sucrose in the syrup decreased with increasing number of boiling cycles, while the contents of reducing sugar, fructose, pectin, and total acid increased. Three deacidification methods and four depectinization methods for the syrup were evaluated. The mass of substances required to deacidify the syrup decreased in the order of calcium carbonate > sodium bicarbonate > calcium hydroxide. The removal rates of pectin from the syrup treated with calcium hydroxide and gelatin and diatomaceous earth were 42.4% and 60.2%, respectively. Calcium hydroxide treatment provided more pronounced removal of pectin under heating conditions than at room temperature, and the effect increased first and then decreased with the increase in pH. Centrifugation effectively increased the light transmittance of the syrup and reduced its pectin content by 24.0%–43.2%. The pectin removal rate after filtration by filter paper or filter membrane was between 32.3% and 34.0%. These findings provide theoretical insights into the conversion of sucrose in preserved cherry tomato syrup and offer practical approaches for the deacidification, depectinization and reuse of the syrup.

To obtain alkaline protease with enhanced thermal stability and catalytic activity, this study focused on the alkaline protease AprEbl derived from Bacillus licheniformis B66. Using molecular dynamic simulations, residues N183, G186, S265, S267, and Y320 in AprEbl were identified as highly flexible regions. Computer-aided design was employed to propose mutation sites, and five single-point mutant enzymes were generated using site-directed mutagenesis. Their enzymatic properties were subsequently investigated. Two advantageous mutants were selected for a second round of combinatorial mutagenesis. The results demonstrated that the double mutant S265H/S267F exhibited significantly improved thermal stability compared with the wild-type enzyme, although their specific activities were on par with each other. The half-life of this mutant increased by 7.35-fold at 55 ℃ and 5.01-fold at 75 ℃. Other single-point mutants also displayed better high-temperature tolerance than the original enzyme. This study provides a theoretical foundation for improving the enzymatic properties of alkaline proteases via protein engineering to meet industrial demands.

In order to screen for potential Thermoactinomyces from stacked fermented grains of sauce-flavor baijiu, three strains of Thermoactinomyces valgaris were obtained by enrichment and isolation and identified by morphology and molecular biology. The metabolic characteristics of volatile compounds produced in liquid-state fermentation by each strain were investigated. Additionally, solid-state fermentation experiments were performed at 45 or 50 ℃. The flavor metabolism profiles of each strain at different fermentation stages were analyzed and summarized under liquid-state and solid-state fermentation conditions. The results showed that all three T. vulgaris strains grew rapidly in the liquid medium. They entered the logarithmic growth phase between 10 and 16 h and attained the stationary phase at 34 h, and the accumulation of acidic substances and pyrazines was enhanced. Specifically, strain ts5 displayed the highest concentrations of 2-methyl butyric acid and 2,3,5-trimethylpyrazine, amounting to 4.14 and 0.72 mg/L, respectively. The total quantity of volatile compounds produced in solid-state fermentation gradually ascended over the fermentation period. Notably, solid-state fermentation at 50 ℃ enabled a more substantial accumulation of flavor compounds such as esters, phenols, and pyrazines in comparison with that at 45 ℃. Collectively, the aroma production of T. vulgaris in solid-state fermentation on Hongyingzi sorghum was superior to that in liquid-state fermentation. Moreover, fermentation at 50 ℃ was more conducive to the accumulation of flavor compounds when compared with 45 ℃. The results of this study provide a theoretical basis for understanding the aroma-producing performance of T. vulgaris during high-temperature stacking fermentation.

To investigate indigenous yeast resources and diversity in the wine producing region of Penglai, Shandong, WLN medium combined with sequencing of the D1/D2 region of the 26S rDNA was employed to isolate and identify yeasts during spontaneous fermentation of four wine grape cultivars (Chardonnay, Petit Manseng, Petit Verdot and Marselan). A total of 1 090 yeast strains, spanning 18 species across 11 genera, were isolated. Petit Manseng demonstrated the lowest yeast diversity, and red grape cultivars displayed higher yeast diversity than did white grape cultivars. The typical yeast compositions at different fermentation stages exhibited both shared and distinct characteristics among grape cultivars. Saccharomyces cerevisiae, Hanseniaspora uvarum, H. vineae, and Starmerella bacillaris were identified as being shared across all four grape cultivars. Furthermore, Pichia kluyveri was found to be prevalent among all cultivars except Petit Manseng, while H. guilliermondii was uniquely shared by Chardonnay and Petit Verdot. Different strains of the same species from different grape cultivars significantly differed in their colony morphology. In terms of aroma, Marselan wine had the highest concentrations of ethyl acetate and ethyl lactate, while Petit Manseng wine was the richest in decyl acetate, butyl acetate, and isoamyl alcohol. This suggested that, besides the inherent differences in grape cultivars, the diversity of yeast strains played a significant role in shaping the distinct aromatic profiles of wine. These results indicated that the yeast resources in the wine producing region of Penglai, Shandong were highly diverse and abundant. This study provides theoretical and practical foundations for the selection of unique yeast strains from this wine producing region to enhance and shape the distinct style of wine from Penglai, Shandong.

In this study, a strain of Wickerhamiella versatilis capable of degrading aflatoxin B1 (AFB1) was obtained. The removal conditions of AFB1 by this strain were optimized and important physiological and metabolic processes were elucidated using transcriptomics. The results single factor experiments indicated that pH, temperature, and inoculum size had the most significant influence on the degradation rate of AFB1. Using response surface methodology (RSM), the optimal fermentation conditions that provided maximum AFB1 removal rate of 96.01% were obtained as follows: pH 5.6, 30 ℃, and inoculum size of 10%. Transcriptomic results revealed that 525 genes were differentially expressed under the stress of AFB1, including 397 up-regulated and 128 down-regulated ones. Gene annotation was particularly notable in carbon metabolism and the phosphatidylinositol-3-kinase-protein kinase B (PI3K/Akt) signal pathway. Among these genes, the genes coding for lipoxygenase (LOX2S), glutathione S-transferase (GST), adenosylhomocysteinase (AHCY), aromatic amino acid aminotransferase I (ARO8), S-adenosylmethionine decarboxylase (speD) promoted the formation of AFB1-exo-8,9-epoxide-glutathione (AFBO-GSH) conjugates, disrupted the double bond of the furan ring of AFB1, and reduced its toxicity. Moreover, mass spectrometric analysis showed that in the presence of AFB1, the GSH synthesis process of this strain was accelerated, and a large amount of the intermediate substance acetyl homoserine was generated. In summary, this study has practical significance for future research on intracellular removal of AFB1.

Brown rice fermented by Ganoderma lucidum (BRFG) was prepared through solid-state fermentation. The fermentation process was optimized by the combined use of single factor experiments and orthogonal array design, and the nutritional components and physicochemical properties of BRFG were analyzed. Additionally, BRFG was used as an ingredient to develop an instant rice porridge product. The results indicated that the optimal preparation conditions for BRFG were determined as follows: solid-to-liquid ratio, 1:0.9 (g/mL); initial pH 7.0; inoculum amount, five blocks; and fermentation for 10 days after the mycelium fully covered the culture medium. In BRFG prepared under these conditions, the crude fiber content was 1.05%, and the relative content of non-starch polysaccharide (NSP) was 9.34%. Compared with brown rice, the protein content of BRFG increased to 10.40%, and the fat content decreased to 2.50%. The content of soluble dietary fiber (SDF) increased to 2.14%, and the content of insoluble dietary fiber (IDF) decreased to 5.51%, with no significant change being observed in the contents of carbohydrates or total dietary fibers (TDF). The surface of BRFG was more wrinkled with numerous small pores, and the shape of starch granules was deformed along with a reduction in starch granules. Furthermore, BRFG demonstrated significant improvement in water-holding capacity, oil-holding capacity, and swelling capacity, as well as enhanced cholesterol adsorption capacity in simulated human gastric and intestinal conditions. Moreover, BRFG exhibited significant increase in scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide anion radicals, as well as total antioxidant capacity. The instant rice porridge containing BRFG flour as the primary ingredient had good visual appearance and taste. This study demonstrates that BRFG possess improved nutritional quality and functional characteristics than does brown rice, providing substantial support for its industrial production and multi-scenario application and offering guidance for the development of new functional and nutritional foods.

To obtain collagen peptides with the ability to stimulate cholecystokinin (CCK) secretion, collagen was extracted from puffer fish skin and hydrolyzed with alkaline protease. The CCK secretion-promoting activity of collagen peptides with different hydrolysis degrees was evaluated using an in vitro enteroendocrine STC-1 cell model. The results showed that the peptide with a hydrolysis degree of 12% had the highest CCK secretion-promoting activity. This peptide was separated and purified using a YMC ODS C18 column. Six peptide sequences were identified using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Among them, three peptides, LSGK, LPGKPGL and KMTPT, had significant CCK secretion-promoting activity. This study provides a theoretical basis for the application of puffer fish skin peptides in regulating intestinal CCK secretion and provides new ideas for the development of functional products based on puffer fish skin peptides.

This study applied 4D-fast data-independent acquisition (DIA) quantitative proteomics for the identification and functional analysis of the differentially expressed proteins between selenium-enriched and non-selenium-enriched eggs. A quantitative proteomic analysis of selenium-enriched eggs was performed using liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with bioinformatics. The relative quantification of proteins between groups was performed to explore the differential expression patterns of proteins, and protein functions and metabolic pathways were analyzed using Gene Ontology (GO) annotation and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses. Proteomic analysis identified a total of 257 proteins, of which 251 were quantified. Forty-eight differentially expressed proteins were identified in egg white, with 28 being down-regulated and 20 being up-regulated. A total of 82 differentially expressed proteins were identified in egg yolk, with 58 being down-regulated and 24 being up-regulated. The expression levels of serine peptidase inhibitor, immunoglobulin-like domain-containing proteins, ovotransferrin, and mucin-6 were significantly higher in naturally selenium-enriched eggs than in non-selenium-enriched eggs, based on a comparative analysis of protein expression profiles. Go annotation and KEGG pathway enrichment analyses revealed that proteins associated with immune regulation, antibacterial activity, and antioxidant functions were significantly higher expressed in naturally selenium-enriched eggs compared with non-selenium-enriched eggs. These findings provide a scientific basis for understanding the difference in nutritional value between selenium-enriched eggs and non-selenium-enriched eggs, as well as the underlying molecular mechanisms.

The rational design of Aspergillus niger β-mannanase was carried out in order to obtain mutants with improved thermal stability and catalytic activity. The FireProt server was used to analyze the β-mannanase and four single-point mutants were selected. The mutant genes were obtained by site-directed mutagenesis, and the mutant enzymes were expressed and purified in vitro. The enzymatic properties of the mutants were determined using locust bean gum as the substrate, and the mutant E325M was selected on the basis of its improved thermal stability and catalytic activity of A. niger β-mannanase. Compared with the wild type (WT), the catalytic activity of E325M was increased by 33.8%. After treatment at 60 ℃ for 1 h, the residual activity of E325M was increased by 40.2%. The half-life of E325M at 60 ℃ was 72.2 min, which was 1.22 times longer than that of WT. The surface electrostatic charge analysis showed that the optimization of the surface charge of mutant E325M was beneficial to improve the thermal stability of the enzyme. Molecular docking analysis showed that the enhanced hydrogen bonding between the enzyme and the substrate may be responsible for the simultaneous improvement of the thermal stability and catalytic activity of E325M. Molecular dynamics simulation showed that the increased thermal stability and catalytic activity of mutant E325M could be attributed to the increased rigidity of some α-helix regions and the increased flexibility of the important catalytic residues D152 and E206. These findings provide a useful strategy for improving the thermal stability and activity of β-mannanase from A. niger, and promote understanding of the relationship between β-mannanase structure and function, as well as the industrial application of the enzyme.

In order to investigate the structural composition and dynamics of culturable microbial community in chestnut fruits, the present study was conducted to collect live microorganisms from two chestnut samples (coded as H and D) stored at 25, 4 or −18 ℃ for different periods (0, 14 and 30 days). The live microbial diversity in chestnuts was investigated by Illumina MiSeq high-throughput sequencing. The results of macro-genome sequencing showed that in chestnuts, the dominant bacteria were Rahnella (32.02%), Serratia (25.39%), and Enterobacter (23.78%), and the dominant fungi were Candida (80.73%), Wickerhamomyces (8.10%), and Fusarium (5.06%). The results of plate identification revealed that Rahnella, Enterobacter, Pantoea, Candida and Fusarium were the dominant bacteria in chestnuts. Linear discriminant analysis effect size (LEfSe) analysis showed that the microbial community of chestnut samples stored at different temperatures for 30 days differed significantly at linear discriminant analysis (LDA) score > 2. The relative abundances of Brachybacterium, Penicillium, and Hanseniaspora were significantly higher in the samples stored at 25 ℃ than at 4 and −18 ℃. Scleroderma was dominant in chestnut at 4 ℃, and Leuconostoc, Metschnikowia, and Wickerhamomyces at −18 ℃. In summary, the findings of this study will provide a reference for the inhibition of harmful microorganisms and the utilization of beneficial microorganisms in chestnuts in the future.

Objective: To investigate the regulatory effect of Brassica rapa L. polysaccharides (BRAP1-1) on the metabolism of bile acids and the intestinal microbiota in a humanized mouse model. Methods: The mouse model was established by long-term oral administration of human fecal suspension, followed by intragastric administration of BRAP1-1 at low (50 mg/kg, LB) and high (200 mg/kg, HB) doses, the same volume of physiological saline as the blank control (CK) or inulin as the positive control (100 mg/kg, IN). After three weeks, body mass, organ indexes, serum biochemical indicators including triglyceride (TG), total cholesterol (TC), and malondialdehyde (MDA) levels, colonic tissue structure, bile acid composition in feces, intestinal microbiota composition, and short-chain fatty acids (SCFAs) contents were examined and analyzed. Results: Compared with the CK group, body mass decreased, and thymus index significantly increased in the three treatment groups (P < 0.05). Spleen index was significantly higher in the HB and IN groups than in the CK and LB groups (P < 0.05), indicating that BRAP1-1 had certain effects on mouse body mass and organ indices. Different concentrations of BRAP1-1 reduced the levels of TC, TG, and MDA, thereby regulating lipid metabolism. Furthermore, BRAP1-1 enhanced colonic villus development, and high-dose of BRAP1-1 intervention significantly increased the total bile acid level in mouse feces, modulated the intestinal microbiota composition by altering α and β diversity, increasing the relative abundance of beneficial bacteria such as Lysinibacillus, Solibacillus, Rikenellaceae_RC9_gut_group, and Bacteroides, and decreasing the relative abundance of harmful bacteria including Treponema and Flavobacterium. Concurrently, the contents of acetic acid, propionic acid, butyric acid, and isobutyric acid in feces were also significantly upregulated (P < 0.05). Conclusion: BRAP1-1 effectively regulates bile acid metabolism and the intestinal microbiota structure in mice, enhancing the production of beneficial SCFAs in the intestine. This study provides theoretical insights into the promotion of intestinal health and bile acid metabolism by BRAP1-1, offering new perspectives for the deep processing of B. rapa and the development of related functional foods.

Objective: To investigate the effect of Lacticaseibacillus paracasei N1115 combined with aerobic exercise on improving glucose and lipid metabolism, inflammatory response, learning and memory capacity, intestinal morphology and intestinal flora diversity in obese mice. Methods: C57BL/6 mice were used to establish an obese mouse model by feeding them a high-fat diet. Then, the mice were randomly divided into an obese control group, an aerobic exercise group, a probiotic intervention group, and a combined intervention group. Body mass, insulin resistance, liver fat content, intestinal tight junction protein expression, and intestinal microbial diversity were measured. The expression levels of inflammatory factors such as lipopolysaccharide (LPS), interleukin (IL)-6, IL-10, and nuclear factor kappa B (NF-κB) in the serum were detected by enzyme-linked immunosorbent assay (ELISA). Learning and memory capacity was assessed by using the Morris water maze test as well as measuring cyclic adenosine monophosphate (cAMP) content, and postsynaptic density protein-95 (PSD95) expression by Western blot. Results: Compared with obese mice, combined intervention with L. paracasei N1115 and aerobic exercise significantly reduced body mass (P < 0.05) and decreased fat accumulation by reducing the expression of sterol regulatory element binding protein-1 (SREBP-1)/fatty acid synthase. Besides, the combined intervention significantly reduced insulin tolerance in obese mice (P < 0.01), and alleviated the inflammatory response by reducing the expression levels of pro-inflammatory factors such as LPS, IL-6, and NF-κB (P < 0.01) and increasing the expression level of the anti-inflammatory factor IL-10 (P < 0.01). The combined intervention improved learning and memory capacity in obese mice by increasing the expression levels of the learning and memory factor cAMP (P < 0.01) and the cognitive function protein PSD95 (P < 0.01) in the serum. In addition, the intervention also improved gut microbiota diversity by reducing Firmicutes/Bacteroidetes ratio, and increasing ACE index, Chao1 index, and Shannon index and effectively alleviated the shedding of small intestinal villi. Conclusion: The combined intervention with L. paracasei N1115 and aerobic exercise reduce body mass and liver fat content in mice, alleviate inflammatory response, improve learning and memory capacity, and optimize intestinal morphology and gut microbiota composition.

The aim of this study was to elucidate the mechanism of action of astaxanthin in reversing insulin resistance in mice with type 2 diabetes mellitus (T2DM). In this study, a T2DM model was established by feeding a high-calorie diet, and the effect of astaxanthin on glucose tolerance and insulin resistance in T2DM mice was evaluated by oral glucose tolerance test (OGTT) and insulin tolerance test (ITT). The contents of tumor necrosis factor-α (TNF-α) and fructosamine (FRA) were determined by enzyme-linked immunosorbent assay (ELISA). Furthermore, the expressions of Janus kinase 2 (JAK2), signal transducer and activator of transcription 3 (STAT3) and nuclear factor κB (NF-κB) in mouse liver were detected by Western blot, and the role of inflammatory signaling in reversing insulin resistance by astaxanthin was explored under the guidance of network pharmacology analysis. It was found that astaxanthin significantly reduced blood glucose, TNF-α, and FRA levels, and enhanced islet function and alleviate insulin resistance in T2DM mice. Western blot results showed that astaxanthin significantly inhibited the phosphorylation of JAK2, STAT3 and NF-κB proteins. In summary, astaxanthin lowers blood glucose and reverses insulin resistance by inhibiting the JAK2/STAT3 and NF-κB signaling pathways.

This research aims to explore the difference between low-sodium salt and magnesium-containing compound seasonings in maintaining healthy blood pressure levels. A comparative study was conducted through a short-term animal feeding experiment, and the underlying mechanisms were analyzed. Wistar-Kyoto (WKY) rats with normal blood pressure were used as the blank control group, and spontaneously hypertensive (SHR) rats were selected as the experimental animals. In addition to freely consuming the basal diet daily, based on 1-fold and 2-fold of the recommended daily salt intake of 5 g/d, the low-dose groups of low-sodium salt (composed of 75% NaCl and 25% KCl) and magnesium-containing compound seasonings (composed of 65% NaCl, 25% KCl, and 10% MgCl2·6H2O) were set at 0.083 g/kg, equivalent to the body weight of SHR rats, and the high-dose groups were set at 0.167 g/kg. For the positive control group using irbesartan tablets, the dosage was calculated according to the standard. The blank control group and the model control group were administered an equal volume of pure water. All groups were intragastrically dosed for 28 days. Subsequently, general clinical observations were carried out, and the blood pressure and heart rate of the rats were measured. Finally, statistical analysis was performed. The results indicated that none of the test substances had a significant impact on the general condition and body weights of SHR rats. Compared with the model control group, the low-dose group of magnesium-containing compound seasonings could significantly reduce systolic blood pressure in the third week, with an average decrease of 10.71% when compared with the model group in the same period. This effect was comparable to that of irbesartan tablets and superior to that of low-sodium salt at the same dose. By the end of the fourth-week experiment, the decreases in systolic blood pressure in the low-dose groups of magnesium-containing compound seasonings and low-sodium salt, compared with the model control group, reached up to 6.01% and 7.63%, respectively. There was no statistically significant difference in the effects of low-sodium salt and magnesium-containing compound seasonings on reducing diastolic blood pressure, mean arterial pressure, and heart rate (P > 0.05). In conclusion, both low-sodium salt and magnesium-containing compound seasonings are conducive to maintaining healthy blood pressure levels, with no distinct difference. They can both reduce systolic blood pressure, but neither has a significant effect on reducing diastolic blood pressure. Since magnesium-containing compound seasonings have a greater advantage in dietary sodium reduction when compared with low-sodium salt, they are worthy of being vigorously developed as a substitute for low-sodium salt that benefits the maintenance of healthy blood pressure levels in the future.

A degranulation model was established using mouse bone marrow-derived mast cell (BMMC) to investigate the anti-allergic activity of milk exosomes (M-Exo). Casein was removed from cow’s milk using a rennet-assisted method, and then M-Exo was isolated from the milk by ultracentrifugation and characterized. Different concentrations of M-Exo were used to treat sensitized BMMCs, and the release rate of activated β-hexosaminidase (β-HEX) and cytokine secretion were measured. The results showed that the prepared M-Exo had a typical tea tray-like bilayer membrane structure, with particle size ranging from 30 to 200 nm. M-Exo contained exosome marker proteins CD81, tumor susceptibility gene 101 (TSG101) and heatshockprotein 70 (HSP70). It was further found that M-Exo could be taken up by BMMCs. In the degranulation model, it was confirmed that M-Exo could significantly inhibit the release rate of β-HEX and downregulate the expression of tumor necrosis factor-α (TNF-α), interleukin-4 (IL-4), and IL-13 in a dose-dependent manner, indicating that M-Exo has anti-allergic activity.

The contents of taste and flavor compounds of Xingning Dancong tea at different processing stages were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), high performance liquid chromatography (HPLC), and spectrophotometry to explore the effect of each processing stage on tea quality. The results showed that during the production process of Xingning Dancong tea, the contents of taste substances such as water extracts, tea polyphenols, catechin compounds, proteins, free amino acids, theanine, caffeine, and soluble sugars showed a decreasing trend. The astringency and bitterness of tea were reduced, while the fresh and brisk taste was enhanced. In terms of volatile components, the relative contents of alcohols, alkenes, and esters decreased, while the relative contents of alkanes, ketones, aldehydes, and heterocyclic substances increased. Terpene and β-pinene, contributing to a grassy flavor, gradually dissipated, while the relative contents of compounds contributing to floral and fruity aromas such as dihydroactinidiolide, linalool oxide II, linalool oxide IV, benzaldehyde, and phytone increased significantly. The changes in tea flavor substances occurred mainly during the shaking, fermentation, high-temperature fixation and baking stages, ultimately forming Xingning Dancong tea with a rich floral and fruity flavor and a strong and mellow taste.

Five commercially available plant-based milk samples were selected to investigate their differences in aroma components using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Subsequently, quantitative descriptive analysis (QDA) was performed uing an expert sensory panel to determine the correlation characteristics between the odor and QDA attributes. Moreover, penalty analysis was conducted based on consumer responses to explore priority sensory attributes for improvement and improvement directions for each product. A total of 92 volatile components were identified in the five samples, with the most diverse and abundant aroma compounds being aldehydes, alcohols, and pyrazines. These compounds imparted various nutty flavor such as peanut, bitter apricot kernel, and walnut flavors to plant-based milk. The penalty analysis results showed that blended plant-based milk did not need to be improved, while pure plant-based milk needed further improvement.

In this study, the accumulation of total flavonoids, total polyphenols, α-acids, and β-acids during five growth stages (S1–S5, from the appearance of hop cones to harvest) was investigated in four domestic hop cultivars: Marco Polo, SA-1, Tsingtao Flower, and Kirin Fenglv. Total flavonoids, total polyphenols, α-acids, and β-acids were measured using spectrophotometry, and xanthohumol, isoxanthohumol, 6-prenylnaringenin (6-PN), and 8-prenylnaringenin (8-PN) were analyzed using high performance liquid chromatography (HPLC). Correlation analysis and principal component analysis (PCA) were conducted on these chemical components. A fluctuating trend was showed in the accumulation of chemical components across the growth stages, with most components reaching a peak in the mid-to-late stages before declining. Total flavonoid content peaked at S3 in all cultivars. Total polyphenol content peaked at S4 in Marco Polo and Tsingtao Flower, and at S3 in SA-1 and Kirin Fenglv. For xanthohumol, Marco Polo and SA-1 peaked at S4, while Tsingtao Flower and Kirin Fenglv peaked at S5 and S3, respectively. Isoxanthohumol peaked at S3 in Marco Polo and SA-1, and at S5 in Tsingtao Flower and Kirin Fenglv. The α-acid content reached its maximum level at S4 in all cultivars, while β-acid content peaked at S3 in Marco Polo, SA-1, and Tsingtao Flower, and at S4 in Kirin Fenglv. Significant positive correlations (P < 0.01) were observed between total flavonoids and total polyphenols in all cultivars. The comprehensive scoring suggested that S3 was the optimal harvest stage for Marco Polo, SA-1, and Kirin Fenglv, while S4 was optimal for SA-1 and Tsingtao Flower. This research provides foundational data on the dynamic accumulation of chemical components in domestic hops and also provides a scientific basis for the optimization of the harvest time, the development of bioactive components and the improvement of hop quality.

To enhance the functional properties of potato proteins (PP), this study investigated the effect of different ultrasonic treatments (at 0, 200, 300, 400, 500, and 600 W for 20 min) combined with pH shift on modifying the functional and structural properties of PP. Changes in the functional and structural properties of PP after modification were examined in terms of solubility, emulsifying and foaming properties, particle size, ζ-potential, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, Fourier transform infrared spectra (FTIR), fluorescence spectra, free sulfhydryl content, and surface hydrophobicity, and the correlation between functional and structural properties was analyzed. The results showed that the solubility of PP increased from 24.84% to 90.74% after pH shift to pH 12 in combination with 500 W ultrasonic treatment. Moreover, the emulsifying activity index (EAI) was enhanced by 86.37%, and the foaming capacity (FA) by 31.24%. Additionally, notable alterations in the molecular structure were observed accompanied by a decrease in the average particle size from 452.05 to 89.63 nm and a reduction in the ζ-potential value from −24.64 to −32.57 mV. The secondary structure analysis showed that the α-helix content decreased while the β-sheet content increased. The free sulfhydryl content and surface hydrophobicity significantly rose (P < 0.05). The results of correlation analysis showed that the solubility, emulsifying and foaming properties were negatively correlated with the particle size, turbidity and ζ-potential but positively correlated with the free sulfhydryl content and surface hydrophobicity. In conclusion, ultrasonic treatment combined with pH shift can improve the functional properties of PP, thereby expanding its score of application in the food industry.

In this study, the effect of different intensities of cold plasma (treatment for 10 and 20 min as low and high intensities, respectively) was evaluated on the storage quality and wound healing of Golden Delicious apples damaged by static pressure treatment (at 60 N for 24 h), and unblemished fruits were used as a control. The results showed that cold plasma generated by dielectric barrier discharge (DBD) could produce O3 and remove C2H4, inhibit the respiratory intensity and C2H4 release of damaged fruits, delay the decrease in soluble solid content and firmness, and inhibit the increase in the rate of mass loss. Moreover, cold plasma treatment for 10 min had a more pronounced effect while delaying the browning of fruits. The effect of cold plasma treatment for 10 min on the wound healing of damaged apples was also studied. It was found that that low-intensity cold plasma significantly reduced the indentation of the damaged fruits, and resulted in the breakdown and death of surface cells at the wound site and cell wall fragmentation, thereby inhibiting the progression of fruit damage. Low-intensity cold plasma treatment also increased the total phenol content, initially decreased and then increased the activity of polyphenol oxidase (PPO), decreased the activity of peroxidase (POD), and increased the activity of catalase (CAT), thus delaying fruit senescence and consequently exerting a more pronounced wound healing effect. In summary, low-intensity cold plasma treatment can inhibit the quality deterioration of postharvest Golden Delicious apples caused by mechanical injury, thereby improving the marketability of fruits. It can be used as a green and environmentally friendly technology for postharvest storage and preservation of fruits and vegetables.

Twenty-four Angus cattle were randomly divided into four groups (n = 6). The control group was fed a basal diet, while the experimental groups, LAMR, MAMR, and HAMR, were fed a basal diet supplemented with Allium mongolicum Regel at 10, 15, 20 g per head per day, respectively. The feeding period lasted for 135 days. After completion of the feeding period, the cattle were slaughtered, and samples of the longissimus lumborum muscle were collected for the analysis of meat quality (pH, shear force, color, and textural properties) and fatty acid composition. Additionally, antioxidant capacity, lipid and protein oxidation, and fatty acid nutritional indicators (atherosclerosis index (AI), thrombosis index, hyper/hypo cholesterol ratio, and peroxidation index) were evaluated. The results showed that, compared with the control group, the three experimental groups had significantly lower pH, shear force, and malondialdehyde (MDA) contents (P < 0.05). The LAMR and MAMR groups exhibited significantly lower saturated fatty acid (SFA) content and significantly increased levels of total-antioxidant capacity (T-AOC), glutathione peroxidase (GSH-Px) activity, polyunsaturated fatty acid (PUFA) content, and peroxidisability index (PI) (P < 0.05). The MAMR group showed a significant decrease in atherogenicity value (AV) and AI (P < 0.05). During the cold storage period, the pH, shear force, elasticity, and antioxidant capacity of beef initially increased and subsequently decreased, reaching a peak on the 5th day of cold storage before stabilizing or continuing to decrease. In summary, dietary supplementation with A. mongolicum Regel can reduce the pH and shear force, improve the color, delay textural changes during cold storage, enhance the antioxidant capacity, extend the shelf life, and optimize the fatty acid composition of beef, particularly reducing SFA levels and increasing the levels of PUFA and n-3 fatty acids.

To address the difficulty of detecting moldy walnuts and the problem of low detection efficiency, a non-destructive method based on fused features of X-ray and visual images was proposed to accurately distinguish four grades of moldy walnuts: moldy both internally and externally, moldy internally and normal externally, normal internally and moldy externally, and normal both internally and externally. First, the gray-level co-occurrence matrix (GLCM) was used to extract texture features from X-ray and visual images, and the first and second moments of the visual images were computed in different color spaces to comprehensively capture the internal and external moldiness characteristics of walnuts in order to construct an original moldy walnut feature set. Subsequently, using competitive adaptive reweighted sampling (CARS) and successive projection algorithm (SPA), the extracted features were optimized to construct a walnut feature set sensitive to different degrees of moldiness. On this basis, an extreme learning machine (ELM) model and a K-nearest neighbors (KNN) model were developed for moldy walnut classification, and the performance of the classification models under different feature sets was compared through experiments to verify the feasibility of fusing X-ray and visual image features for detecting moldy walnuts. The experimental results showed that the ELM model developed using SPA optimized feature set had the best performance. The accuracy and recall for the test set, and the harmonic mean of precision and recall (F1) value of the model were 90.32%, 92.58%, and 91.29%, respectively. The average specificity and Kappa coefficient values were 97.02% and 88.44%, respectively, indicating high ability to discriminate both majority and minority moldy walnuts. This study provides a theoretical reference for the comprehensive and accurate identification of the internal and external moldiness of walnuts, as well as the development of online non-destructive testing systems.

In this study, a fluorescence sensor based on carbon dots was constructed for sensitive visual detection of heme chloride (HC) in foods. The new double-emission yellow-emitting carbon dots (y-CDs), synthesized by a one-step hydrothermal method using L-glutamic acid and o-phenylenediamine (OPD) as precursors, had high fluorescence stability at pH 3–12, 20–60 ℃ and ultraviolet (UV) excitation wavelength 360 nm. The fluorescence emission intensity of y-CDs at 430 and 530 nm was simultaneously quenched by HC. A ratiometric fluorescence method and a visual colorimetric method were developed for the determination of HC in meat products. The experimental results showed that the ratiometric fluorescence sensor exhibited excellent linearity in the concentration range of HC from 5 to 100 μmol/L for both ratiometric fluorescence and visual colorimetric methods, with limits of detection (LOD) of 2.3 and 0.002 μmol/L, respectively. The recoveries of the two methods were in the range of 99.55%–102.20% and 99.8%–100.40% for actual samples, with relative standard deviations of 0.94%–3.17% and 0.2%–1.5%, respectively. The new methods are rapid, simple, sensitive, reliable, and suitable for visual quantitative detection of HC in foods, and the dual-emission fluorescent carbon dots have good prospects for future application in fluorescence sensing and colorimetric detection.

Contamination of foods with foodborne pathogens can cause food spoilage and deterioration, and accidental ingestion may cause bacterial infectious diseases, which not only causes economic loss, but also endangers public health. Unlike traditional sterilization technology, photothermal-photodynamic cascade technology is a technology that kills bacteria by means of thermal energy and reactive oxygen species (ROS) generated by natural substances or highly safe nanomaterials under near infrared irradiation. The combined application of these two technologies significantly extends the shelf-life of fruits and vegetables and delays meat spoilage and deterioration. In addition, this combination has the advantages of high sterilization efficiency while not damaging the flavor or nutritional quality of foods. Therefore, this paper summarizes the mechanism of photothermal and photodynamic sterilization of microorganisms, and the application of photothermal-photodynamic cascade technology in food preservation.

Oxidative stress is a significant trigger for the onset of diseases in the human body. Food-derived antioxidant peptides, as natural antioxidants, can effectively alleviate oxidative stress and are a focal point of current research. Edible mushrooms, rich in protein, offer nutritional advantages for the preparation of antioxidant peptides. Recent research has demonstrated that antioxidant peptides derived from edible mushrooms exhibit significant biological activity; however, they have not been systematically reviewed yet. Therefore, this article reviews the current progress and challenges in the preparation, separation, purification and structural identification, structure-activity relationship, evaluation methods, and mechanism of action of antioxidant peptides derived from edible mushrooms, and it discusses future application prospects. Our aim is to provide theoretical guidance for further research in this area.

Foodborne pathogens such as biotoxins, pathogenic bacteria, and viruses are widely present in foods, which pose a serious threat to human health. These contaminants have a wide range of transmission and are difficult to control, so they need rigorous monitoring. Developing rapid, high-throughput, simple and economical detection methods is the best choice to replace traditional instrumental methods. In this context, the development of antibodies for use as key components of immunoassays, a widely used detection method, becomes particularly important. Genetically engineered antibodies, a new type of recognition elements, have emerged in recent decades with significant advantages such as low cost, high specificity, and easy availability, gradually replacing traditional antibodies and offering new hope for on-site immunological testing in food safety. This article summarizes the preparation and expression systems of genetically engineered antibodies and focuses on the point-of-care testing (POCT) methods based on these antibodies for microbial contamination in foods. Additionally, it overviews future trends in the application of genetically engineered antibodies in detecting food microbial contamination, highlights their important status and broad prospects in the field of on-site detection.

The problem of food waste constitutes a multifaceted systemic challenge, fundamentally stemming from the cumulative effects of uneven distribution of regulatory authority, disproportionate allocation of risks along the supply chain, and neglect of critical factors such as food security. These factors collectively give rise to complex governance dilemma, including the diversity of governance actors, competitive yet cooperative dynamics among subsystems, and iterative convergence challenges within governance processes. Distributed governance, as an innovative model, leverages its parallelism, scalability, and fault tolerance mechanisms to address these issues by reshaping the traditional funnel-shaped organizational structure reliant on hierarchical administrative commands. Through the construction of parallel systems of responsibilities and rights, along with scalable governance tools, distributed governance enables a transformative shift in the legal regulation of food waste, moving from interactional imbalances to structural realignment. This model ultimately fosters a dynamic regulatory paradigm that facilitates collaboration among all stakeholders involved in the food chain, encompassing producers, consumers, and regulators.

Royal jelly is a nutritious natural product with various biological activities, widely used in healthy foods, medicine and cosmetics. Royal jelly provides protection for the cardiovascular system, prevents and reduces the risk of cardiovascular diseases. Royal jelly reduces blood pressure by regulating nitric oxide and angiotensin, regulates cholesterol metabolism, and lowers blood glucose by affecting the activation of protein kinase by adiponectin and adenosine. Royal jelly inhibits the expression of fibrosis biomarkers in myocardial cells, prevents cardiac fibrosis while improving myocardial structure, and protects the heart from damage caused by drugs and intense exercise. Royal jelly promotes adipose tissue metabolism and thermogenesis by increasing the expression of uncoupling protein 1 and regulating hypothalamic endoplasmic reticulum stress, thereby alleviating obesity-caused burden on the cardiovascular system. The protective effect of royal jelly on the cardiovascular system is highly correlated with its effective components, including 10-hydroxy-2-decanoic acid, sebacic acid, major royal jelly proteins, and acetylcholine. Based on the literature in the past five years, this article reviews the protective effect of royal jelly on the cardiovascular system and the underlying molecular mechanism, aiming to promote the application of royal jelly in protecting cardiovascular health.

Ultraviolet A (UVA) irradiation, with superior penetration capability and enhanced safety, is distinct from conventional UV irradiation and is still in its developmental stage within the food industry. This article comprehensively introduces recent progress and future prospects in the application of UVA irradiation (320–400 nm) in food safety control mainly from two aspects: 1) the inactivation of microorganisms such as bacteria, fungi, and viruses, and 2) the control of chemical hazards including pesticides, mycotoxin, and wastewater. Meanwhile, the challenges and future trends for the application of this technology in food processing. This review aims to provide a theoretical basis for the practical application of UVA irradiation technology in the food industry.

Gel beads, as a novel type of functional food carrier, have shown promising potential for the encapsulation, enhanced stability and gastrointestinal delivery of bioactive compounds. The unique three-dimensional network structure of gel beads effectively protects bioactive compounds (e.g., essential oils, polysaccharides, polyphenols, and flavonoids) from environmental degradation while enabling their controlled release in the digestive system, thereby significantly improving their bioavailability. This review summarizes recent advances in the preparation, material development, and functional application of gel beads, focusing on their advantages in encapsulating flavor and active ingredients, stabilizing compounds, and enabling targeted delivery and controlled release in the digestive tract. Furthermore, future prospects for the application of gel beads for encapsulating and stabilizing omega-3 fatty acids and probiotics are discussed, thereby providing theoretical insights and technical guidance for the design of functional gel bead delivery systems and the stabilization of bioactive ingredients.

Milk is considered an important source of protein in human diets. As the major protein component in milk, casein has attracted extensive attention from scholars due to its biparental structure and self-assembly properties. However, the poor pH, Ca2+, and temperature stability of casein micelles limit their application in delivery systems. This article systematically introduces the structural types of casein, the methods for its structural analysis, the methods for its modification based on the defects of micelle properties and their subsequent applications, aiming to prove the huge potential of casein micelles as delivery systems for bioactive compounds. Furthermore, this review provides an outlook on the future development of casein micelle systems in the field of functional food ingredients.