In this study, using machine learning and deep learning techniques, we collected raw milk composition data from different regions and seasons in China during the period of 2022–2024 and proposed a method for qualitative prediction of aflatoxin M1 (AFM1) based on easy-to-measure data, aiming to reduce the cost of batch testing in dairy factories. Based on the 16 selected classes of feature datasets, we conducted prediction experiments using various machine learning methods such as linear regression (LR), random forest (RF), support vector machine (SVM) and a method based on Transformer architecture, and analyzed the prediction performance and variance stability of these models on negative samples and positive samples through comparative experiments. The experimental results confirmed that the prediction method based on Transformer architecture had the best overall performance. Meanwhile, we also explored the effect of location coding and attention mechanism on model performance under Transformer architecture through ablation experiments. Overall, the new method based on deep learning enabled efficient qualitative prediction of AFM1, which can meet the demand for high throughput and significantly reduce the detection cost by eliminating redundant detection steps when compared with the traditional method, providing a solution of digital transformation and a theoretical basis for model optimization for dairy product safety detection.

This study aimed to investigate the synergistic bactericidal effect and mechanism of ultrasound combined with ultraviolet against Escherichia coli O157:H7. The inactivation kinetics was modeled, ultrastructural changes in bacterial cells were examined as well as alterations in the properties of the cell membrane, and oxidative stress levels were determined. The results revealed that after 40 s of combined treatment, the bacterial count was reduced by 8.3 (lg (CFU/mL)). Significant impairment of cell morphology and leakage of cellular contents were observed. The combined treatment induced a cellular stress response within a short period of time, characterized by increased cellular esterase activity, ATP content and levels of reactive oxygen species (ROS) along with DNA damage. In conclusion, combined treatment with ultrasound and ultraviolet synergistically exerted a significant bactericidal effect. Ultrasound-induced cavitation enhances structural damage to cells, enabling ultraviolet to directly act on DNA. Moreover, both treatments work together to exacerbate oxidative stress, thereby interfering with cellular metabolism and exerting a synergistic bactericidal effect.

This study investigated the antibacterial efficacy of linalool against Escherichia coli, Staphylococcus aureus and Pseudomonas fragi, and it also employed non-thermal electrospinning technology to encapsulate linalool in polycaprolactone (PCL) to produce antibacterial nanofibers. Results demonstrated that the minimum bactericidal concentrations (MBCs) of linalool against S. aureus, P. fragi, and E. coli were 1.5, 1.5, and 5 µL/mL, respectively. Electrospinning encapsulated 20% of linalool into PCL. The resulting fiber could be stretched evenly without bead formation and inhibited E. coli, S. aureus, and P. fragi by 74.96%, 76.34%, and 75.46%, respectively. Linalool exerted its antibacterial effect by disrupting cell membrane integrity, thus leading to leakage of intracellular contents. The linalool-loaded nanofiber retained the antibacterial activity of linalool and demonstrated significant inhibitory effects against both pathogenic and spoilage bacteria in fresh meat, suggesting its potential application as an antibacterial material for the preservation of fresh meat products.

This study utilized zein as the core material and flaxseed gum (FG) as the coating material to prepare composite nanoparticles via the anti-solvent precipitation method. The results demonstrated that the nanoparticles prepared with 20 mg/mL zein and 0.2 mg/mL FG exhibited the best stability and uniformity, with a particle size of 81.98 nm, polydispersity index (PDI) of 0.25, and zeta potential of –37.69 mV. Fourier transform infrared spectroscopy (FTIR) analysis indicated that hydrogen bonding, electrostatic interactions, and hydrophobic interactions were the primary driving forces for zein-FG formation. X-ray diffraction (XRD) analysis revealed the presence of interactions between FG and zein. Furthermore, the incorporation of FG into zein nanoparticles enhanced its salt ion, pH, and storage stability. In conclusion, zein-FG nanoparticles show potential as novel materials for developing high-efficiency nanodelivery systems.

Objective: This study aimed to investigate the protective effects of ursolic acid on mitochondrial dysfunction in podocytes induced by high glucose and to explore the underlying mechanism. Methods: The CCK-8 method was used to determine the experimental conditions and the experiments were divided into five groups: control (CN), high glucose (200 mmol/L, HG), low-dose ursolic acid (200 mmol/L glucose + 0.703 μmol/L ursolic acid), medium-dose ursolic acid (200 mmol/L glucose + 1.406 μmol/L ursolic acid) and high-dose ursolic acid (200 mmol/L glucose + 2.813 μmol/L ursolic acid). The immunofluorescence method was used to observe mitochondrial morphology and detect the reactive oxygen species (ROS) level, the degree of mitochondrial permeability transition pore (mPTP) opening and mitochondrial membrane potential (MMP). Flow cytometry was used to detect the ROS level and the rate of apoptosis of podocytes. Western Blot was used to detect the expression of cyclophilin D (Cyp D), voltage-dependent anion channel (VDAC), Bcl-2 associated X protein (Bax), B-cell lymphoma-2 (Bcl-2) and cytochrome c (Cyt c) proteins. Results: Compared with the CN group, the proliferation rate of podocytes was significantly reduced by intervention of 200 mmol/L glucose (P < 0.01), which was therefore used for modeling. Compared with the HG group, all doses of ursolic acid significantly increased the proliferation rate of podocytes (P < 0.01). Immunofluorescence assays indicated that they restored mitochondrial morphology, inhibited ROS overproduction, repressed the abnormal opening of mPTP and increased MMP. The results of flow cytometry showed that ursolic acid at all three doses reduced the apoptosis rate of podocytes compared with the HG group (P < 0.01). The Western blot results showed that compared with the HG group, they significantly down-regulated the expression of Cyp D, VDAC, Bax and Cyt c proteins but up-regulated the expression of Bcl-2 protein. Conclusion: Ursolic acid may exert its effect against diabetic nephropathy by inhibiting mitochondrial dysfunction and apoptosis caused by HG-induced oxidative stress in podocytes.

In this study, anhydrous zein-based oil-in-glycerol emulsion gels were prepared by a medium temperature induction method. The impact of zein and corn oil contents on the formation and structure of emulsion gels was explored. It was found that increasing the content of zein (4%–8%) enhanced the continuous phase network structure and therefore significantly improved the gel strength, increasing the gel hardness from (3.43 ± 0.14) to (8.15 ± 0.13) N, the oil-holding capacity from (97.64 ± 0.21)% to 100%, and the solvent-holding capacity from (84.15 ± 0.38)% to (96.34 ± 1.20)%. The increase in corn oil content (50%–70%) did not significantly change the gel strength, but enhanced the gel viscosity and thixotropic recovery performance. Meanwhile, the gel stability was improved by the tight arrangement of oil droplets, and the gel oil-holding capacity and solvent-holding capacity were maintained at high levels, (95.51 ± 0.56)%–(99.17 ± 0.85)% and (83.29 ± 2.23)%–(93.39 ± 1.01)%, respectively. All formulations formed stable emulsion gels with good temperature response behavior. Our results proved that the gel properties could be regulated by adjusting the contents of zein and corn oil. This study provides a theoretical basis for the practical application of zein-based emulsion gels in foods, improving the comprehensive utilization rate of zein.

To elucidate the regulatory effect of linoleic acid (LA) on the interaction between β-conglycinin (7S) and glycinin (11S) and the physicochemical properties of their composite films, the interactions of LA with the 7S-11S complex and glycerol were investigated using molecular dynamics (MD) simulation, and the effect of LA on the performance of 7S-11S composite films was examine. MD simulation demonstrated that the radius of gyration, solvent-accessible surface area, and hydrophobic surface area of the 7S-11S complex increased with increasing LA content, while intermolecular interactions weakened, with the total binding free energy increasing from −114.31 to −1.61 kcal/mol. Meanwhile, hydrogen bonds and van der Waals forces between LA and the complex as well as those between LA and glycerol strengthened with increasing LA content. The addition of LA reduced the tensile strength and water vapor permeability of 7S-11S composite films but enhanced the elongation at break and surface water contact angle. Fourier transform infrared spectroscopy (FTIR) analysis indicated that LA weakened the O−H stretching vibration peak while intensifying the C−H stretching vibrations at 3 011, 2 926, and 2 855 cm-1. Moreover, the proportion of hydrophobic interactions in the 7S-11S composite films increased with LA content, leading to the formation of insoluble aggregates of high-molecular-mass components involved in hydrogen bonding and hydrophobic interactions. This study has elucidated that LA modulates protein-based film extensibility and hydrophobicity by regulating 7S-11S interactions and intermolecular forces, providing theoretical insights for developing soy protein-based edible films.

This study selected peach, citrus and apple pectins to construct liquid composite systems consisting of pectin, anthocyanin and polyphenol, which were systematically analyzed for apparent color, spectral characteristics, anthocyanin content, polyphenol composition and content to elucidate the effects of different pectins on the coloration characteristics of the composite system. Results demonstrated that all three pectins at 0.1% concentration competed with polyphenols for binding to anthocyanin, enhancing the composite system’s apparent color and color stability after ultrasound treatment. The pectin-anthocyanin interaction was dependent on methyl ester groups. Peach pectin, characterized by broad molecular mass distribution (polydispersity index = 4.17) and short-chain dominance (mn = 3.92 × 104 g/mol), exhibited strong anthocyanin interaction, effectively stabilizing the anthocyanin content and altering the chromophore content, and finally causing the system to exhibit a stable deep pink color. Citrus pectin, with its large molecular mass (mw = 30.85 × 105 g/mol) and loose conformation (Rz = 170.60 nm), only weakly stabilized anthocyanins, primarily through physical encapsulation, having no significant impact on the apparent color. Apple pectin, featuring compact structure (Rz = 39.50 nm) and low molecular mass (mw = 1.20 × 105 g/mol), had a minor restricting effect on the molecular motion of free polyphenols after competitive binding to anthocyanins, leading to polyphenol oxidation and chromophore structural modifications, and finally imparting a dark brown color to the system. These findings provide theoretical and technical foundations for developing stable anthocyanin-based food systems through rational pectin selection and structural modulation.

This study characterized the selective complex coacervation between hordein and pectin to confirm the selective binding behavior of different hordein components in order to develop a low-cost, readily scalable protein isolation method. Besides, the isolation of B-hordein was optimized and the adhesion properties of different components were also evaluated. The results demonstrated that B-hordein, the major component of hordein, preferentially bound to two types of pectin to form coacervates. High-methoxyl pectin (HMP) exhibited weaker binding affinity to B-hordein, as evidenced by the fact that the supernatant of the complex system contained a significant amount of B-hordein. In contrast, low-methoxyl pectin (LMP) showed stronger binding affinity to B-hordein. Protein spectrum analysis revealed that high-purity B-hordein could be obtained by collecting the coacervates from the Hordein/LMP1:1 system. Adjusting the pH enabled the secondary separation of B-hordein from LMP in the coacervates, with a B-hordein recovery of 65.29%. Meanwhile, B-hordein-based composites exhibited the best adhesion performance. This study provides a theoretical foundation for promoting the development of protein isolation technologies.

The effect of addition of mixtures of α-amylase and transglutaminase (TGase) on the quality, starch multiscale structure and physicochemical properties of frozen dough and the quality of steamed bread made with starch extracted from frozen dough. The results showed that enzymatic treatment decreased the content of freezable water in the dough system (13.84%–11.56%) and induced the formation of a starch-protein interfacial interlocking structure, inhibiting phase separation caused by freeze-thaw cycles. The double-helix content (36.2%–30.5%) and short-range order (R1 045/1 022 = 0.93–0.79) of starch decreased, and the amorphous region content increased (59.5%–60.1%), leading to a decrease in the gelatinization temperature and gelatinization enthalpy (ΔH), an increase in peak viscosity and rheological properties, and higher elasticity and viscosity. In addition, repeated freeze and thaw of starch in dough decreased the specific volume of steamed bread (2.03–1.78 mL/g), and significantly increased the hardness and chewiness. Enzymatic treatment of starch in dough improved the specific volume and texture properties of steamed bread. The specific volume and texture properties of steamed bread made with starch from frozen dough with 900 U/kg of α-amylase were closer to the level of the unfrozen control group, the specific volume increased from 1.78 to 1.95 mL/g, and the hardness decreased from 1 281.38 to 920.67 g. In conclusion, enzymatic treatment can improve the processing quality of frozen dough by affecting the structure and physicochemical properties of starch.

In this study, surfactant-induced mediated cell membrane permeabilization was explored as a strategy to increase the production of menaquinone-7 (MK-7) by an engineered strain, BS168-ΔSinR. Various surfactants were screened for their effectiveness in improving the MK-7 production of BS168-ΔSinR. Cell morphology was observed by scanning electron microscopy (SEM), and cell membrane permeability was detected by flow cytometry and fluorescence microscopy. RNA-seq was used to analyze the expression levels of genes related to MK-7 production. The results showed that the addition of 0.7% Brij-58 significantly increased the yield of MK-7, resulting in a 71.95% and 332.29% increase in the yield of total and extracellular MK-7 when compared with the control strain, respectively. The results from SEM, flow cytometry, and fluorescence microscopy demonstrate that Brij-58-mediated membrane permeabilization was significantly associated with enhanced MK-7 production. RNA-seq analysis showed that the expression levels of genes involved in MK-7 biosynthesis and the antioxidant defense system were generally up-regulated, while the expression levels of genes involved in spore formation were down-regulated. The results of this study provide a theoretical basis for the industrial production of MK-7, and reveal the mechanism by which surfactant-mediated membrane permeabilization increases the yield of MK-7.

To investigate the role of Rho4, a small GTPase, in host resistance during fruit-pathogen interactions, we inoculated apple fruits separately with a wild-type (WT) strain, a Rho4-deleted mutant (ΔPeRho4) and a complemented strain (ΔPeRho4-C) of Penicillium expansum. The lesion size was assessed, and transcriptomic analysis of tissues at the disease-health interface was performed to identify differentially expressed genes (DEGs). The expression and activity of key enzymes involved in phenylpropanoid metabolism were measured and changes in related metabolites were examined. Our results showed that fruits inoculated with ΔPeRho4 exhibited significantly smaller lesions compared with those inoculated with the WT strain, and the lesion size of ΔPeRho4-C was similar to the WT level. Transcriptomic profiling identified 216 DEGs, among which four were associated with the phenylpropanoid pathway and up-regulated in ΔPeRho4 inoculated tissues. Moreover, ΔPeRho4 inoculation significantly increased the expression and activities of phenylalanine ammonia lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumaroyl-coenzyme A ligase (4CL), and cinnamyl alcohol dehydrogenase (CAD). It also promoted the accumulation of phenolic acids, lignin monomers, total phenolics, flavonoids, and lignin. These results suggest that the deletion of Rho4 attenuated the pathogenicity of P. expansum, which may indirectly trigger the activation of phenylpropanoid metabolism at the disease-health interface and enhance defense responses in apple fruits. This study provides new insights into the molecular mechanisms by which fungal small GTPases influence host resistance and offers potential strategies for postharvest disease control.

We aimed to investigate the expression of selenocysteine (Sec)-containing selenoproteins in natural Lactococcus lactis and to analyze the differences in glutathione peroxidase (GPx) activity among the recombinant L. lactis NZ9000/pNZ8148-GPx (NG1) and mutants specifically producing selenoproteins generated by introducing the stop codon UGA (encoding Sec) and the cis-acting selenocysteine insertion sequence (SECIS) into the three cysteine sites (C36, C63 and C81) and the penultimate lysine site (L156) of LlGPx (the glutathione peroxidase expressed by NG1) under non-induced conditions, under nisin induction and under Se-enriched conditions. The results showed that under Se-enriched conditions, the activity of LlGPx (89.10 mU/mg) was comparable to that of the mutants (56.17–84.45 mU/mg). NG1 showed a band of 17.8 kDa on sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), while none of the mutants showed complete or truncated bands corresponding to selenoproteins. This suggested that introduction of UGA and SECIS alone was insufficient for efficient read-through to detectable levels in L. lactis NZ9000 under the experimental conditions. This study lays a foundation for the construction of novel selenoproteins and their production in lactic acid bacterial cell factories.

Objective: Antihypertensive peptides with both angiotensin-converting enzyme (ACE) inhibitory activity and ACE2 upregulating activity were prepared from abalone muscle, and their action mechanisms were investigated. Methods: The conditions for the enzymatic hydrolysis of abalone muscle were optimized. The fractions with high in vitro ACE inhibitory activity and ACE2 upregulating activity were selected and purified by sequential ultrafiltration, gel column chromatography, and reverse phase-high performance liquid chromatography (RP-HPLC), and their sequences were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The inhibition type and binding stability were analyzed using molecular docking, inhibition kinetics, and molecular dynamic simulation. Results: A total of 26 antihypertensive peptides were identified through de novo sequencing. Based on molecular docking and binding free energy screening, six peptides were selected: Ala-Gly-Phe (AGF), Ala-Thr-Lys (ATK), Pro-Ile-Ile-Thr-Lys (PIITK), Ala-Lys (AK), Pro-Val-Gly-Arg (PVGR), and Pro-Trp (PW). Among them, PIITK and PVGR exhibited higher ACE inhibitory activity. In terms of ACE2 upregulation, PW showed the most significant effect, followed by PVGR, AK, and ATK. PIITK acted as a competitive ACE inhibitor, while PVGR exhibited mixed-type inhibition. Molecular dynamic simulation results demonstrated that both PIITK-ACE and PVGR-ACE complexes had high binding stability. Conclusion: Our findings provide a theoretical basis for the development and high-value utilization of abalone-based functional foods.

To investigate the correlation between coloration and endophytic bacterial communities in blood orange pulp, this study employed microbiome analysis to compare the community structure and functional characteristics of endophytic bacteria between pigmented and non-pigmented blood orange pulp and it also evaluated their relationship with fruit quality. Results demonstrated that pigmented pulp exhibited significantly higher contents of total anthocyanins (38.78 versus 10.66 µg/g) and p-coumaric acid (0.59 versus 0.47 µg/g) and naringin (3.3 versus 1.53 µg/g) when compared with non-pigmented pulp. Microbiome profiling revealed richer bacterial diversity in pigmented pulp, containing 15 phyla, 25 classes, 46 orders, 89 families, 154 genera, and 87 species versus 11 phyla, 18 classes, 28 orders, 62 families, 103 genera, and 46 species in non-pigmented pulp. In pigmented pulp, Bacteroidetes was the dominant phylum, and Faecalibacterium, Bacteroides, Bifidobacterium, Prevotella, and Lactobacillus were the dominant genera. Correlation analysis showed that the differential Bacteroidetes species in pigmented pulp including Bacteroides vulgatus, B. caccae, and Parabacteroides goldsteinii had significantly positive correlations with anthocyanins, total flavonoids and naringin. PICRUSt2 functional prediction indicated endophytic bacterial gene functions were richer in pigmented pulp, with the significantly enriched functions mainly involved in post-synthetic modification (methylation), transport and storage of anthocyanins. These findings demonstrate that the quality of pigmented blood orange pulp is superior to that of non-pigmented blood orange pulp and that anthocyanin biosynthesis is closely related to endophytic bacteria such as B. vulgatus, B. caccae, and P. goldsteinii.

This study employed high-throughput sequencing technology to determine the microbial diversity during the fermentation process of Nongxiangxing Baijiu Jiupei. The results showed that based on the succession patterns of the microbial communities, the fermentation process could be divided into three stages: early (days 0–12), middle (days 15–40), and late (days 50–90). The major biomarkers at the early stage were Thermoactinomyces, Bacillus, Kroppenstedtia, Weissella, Saccharopolyspora, Thermomyces, Thermoascus and Rhizopus. The biomarkers at the middle stage were Saccharomyces and Wickerhamiella. The major biomarkers at the late stage were Lactobacillus, Kazachstania, Saccharomycopsis, Aspergillus and Wickerhamomyces. Compared with the middle and late stages, the ecological network connection of the microbial communities at the early stage was more compact, and the interaction was stronger. Starch, reducing sugar and moisture contents were the most important physicochemical factors for explaining the phased succession of the microbial communities. This study provides solid theoretical support and practical guidelines for the production of Nongxiangxing Baijiu, promoting the sustainable development of the Baijiu industry.

Objective: To investigate the protective effect of curcumin (Cur)-loaded Spinacia oleracea L.-derived exosome-like nanovesicles (SL-ELNs) against neuroinflammatory damage in neural cells. Methods: SL-ELNs were isolated and purified from S. oleracea L. using high-speed centrifugation combined with ultrafiltration, and their structure and composition were characterized. Cur was encapsulated into SL-ELNs to prepare Cur@SL-ELNs, and the encapsulation efficiency of Cur was analyzed using high-performance liquid chromatography (HPLC). The release rate of Cur was evaluated using an in vitro simulated digestion model. The hydrodynamic size, zeta potential, Rose Bengal adsorption capacity, and mucin affinity of Cur@SL-ELNs were measured at different pH values. Laser confocal microscopy (LCM) was used to monitor the uptake of Cur@SL-ELNs by mouse BV-2 microglial cells, and the impact of Cur@SL-ELNs on BV-2 cell proliferation was assessed. The effects of Cur@SL-ELNs and Cur on cytokine secretion levels in lipopolysaccharide (LPS)-challenged BV-2 cells were compared using an enzyme-linked immunosorbent assay (ELISA). Results: SL-ELNs were cup-shaped nanovesicles capable of achieving complete encapsulation of Cur. Cur@SL-ELNs remained stable in saliva and gastric acid but released Cur slowly upon exposure to intestinal fluid, with a release rate of (92.1 ± 4.1)%. Cur@SL-ELNs exhibited favorable adaptive surface properties, facilitating their uptake by BV-2 cells. At concentrations up to 200 ng/mL, Cur@SL-ELNs showed good biocompatibility, repairing LPS-induced damage to BV-2 cells and promoting their growth. Compared with free Cur, Cur@SL-ELNs (100 ng/mL) significantly inhibited the secretion of interleukin-6 (IL-6) and interferon-γ (IFN-γ), while markedly promoting the secretion of IL-10, thereby reducing LPS-induced inflammatory damage to BV-2 cells. Conclusion: Cur@SL-ELNs possess adaptive surface properties that enable steady-state delivery of Cur into BV-2 cells, exhibiting its anti-inflammatory activity and mitigating LPS-induced inflammatory damage, thereby exerting neuroprotective effects.

This study explored the effects of exposure to arecoline at different concentrations (0.5, 1, 2 and 4 mg/mL) on the locomotor capacity, intestinal barrier function, energy metabolism, oxidative stress and mitochondrial function of the model organism Caenorhabditis elegans, and it also revealed the neurotoxic mechanism of arecoline. The results showed that compared with the control group, exposure to 2 mg/mL arecoline significantly decreased the locomotor capacity of C. elegans (P < 0.001), disrupted the redox balance, resulted in lipofuscin accumulation (P < 0.01) and increased the average fluorescence intensity by 29.01%. Meanwhile, it damaged intestinal barrier integrity and affected energy metabolism (P < 0.001), decreasing the levels of glucose, pyruvate, citric acid and ATP by 36.94%, 43.11%, 37.76% and 55.88%, respectively. Additionally, arecoline exposure caused neuronal damage and significantly decreased neurotransmitter levels (P < 0.01), further confirming its neurotoxicity. It also decreased significantly the number of mitochondria in C. elegans (P < 0.05) and impaired mitochondrial function. In summary, 2 mg/mL arecoline exerts significant motor neurotoxicity in C. elegans mainly by disrupting intestinal barrier function, mediating reduced energy metabolism as well as oxidative stress, and ultimately resulting in reduced locomotor capacity and neuronal damage. These findings elucidate the mechanism of the motor neurotoxicity of arecoline, providing a theoretical basis for screening active substances that mitigates this neurotoxicity.

The present study explored the physiological mechanisms underlying changes in food taste and craving under ambient temperature, and their feedback regulatory effects on the gut environment and host health. Mice were fed diets modified to present sweet, sour, salty or bitter tastes. Changes in health indexes and gut microbial composition were assessed. The decreasing order of mouse taste preference was sweet > salty > sour > bitter. The average mass gain of mice consuming the bitter diet was significantly higher than that of mice consuming the salty diet. The sour diet significantly affected the composition and structure of the gut microbial community by altering the intestinal pH. The relative abundances of some functional intestinal microorganisms such as Akkermansia, Dubosiella, Lachnospiraceae and Bacteroides were significantly influenced by the different taste-modified diets. Functional analysis indicated that the effects of the sweet, sour, bitter and salty diets on the structure of the intestinal flora involved signaling pathways associated with carbohydrate and lipid metabolism. In conclusion, alterations in dietary taste affect the intestinal flora structure, which in turn leads to changes in metabolic function and impacts host health.

Objective: To explore the effect of urolithin A (UA), a bioactive compound from pomegranate, on mitophagy and aging in bone marrow mesenchymal stem cells (BMSC) in a simulated diabetic environment and to elucidate the underlying signaling mechanism. Methods: BMSC were isolated, cultured and identified from C57 mice. Cellular senescence was induced by exposing BMSC to 30 mmol/L glucose and 0.5 mmol/L palmitic acid. The senescence cells were then treated with UA at different mass concentrations. Cell viability was detected by the Counting Kit-8 (CCK-8) assay, senescent cells were detected by β-galactosidase staining, reactive oxygen species (ROS) levels were detected using the fluorescent probes 2’,7’-dichlorofluorescin-diacetate (DCFH-DA) and Mito SOX, and the expression levels of proteins related to aging and mitochondrial autophagy were detected by Western Blot. Results: BMSCs showed positive expression of Sca-1 and CD29, and negative expression of CD45 and CD11b. The optimal conditions for inducing cellular senescence were 48 h exposure to 30 mmol/L glucose plus 0.5 mmol/L palmitic acid. Following UA intervention, cell viability increased; cell apoptosis, the rate of galactosidase positive cells, and fluorescence intensities for cellular and mitochondrial ROS decreased. In addition, PTEN induced putative kinase 1 (PINK1) and P62 expression significantly decreased, whereas the expression of Parkin E3 ubiquitin protein ligase (PARKIN) and microtubule-associated protein light chain 3 (LC3) significantly increased. The protein expression of nuclear factor erythroid 2-related factor 2 (NRF2) in the nucleus significantly dropped, while the protein expression of sirtuin 1 (SIRT1) and tumor protein 53 (P53) significantly increased. Meanwhile, the opposite results were observed in the cytoplasm. All the above effects were dose-dependent. Conclusion: UA could inhibit diabetes-induced mitophagy disorder and reduce senescence in BMSC. The underlying mechanisms may involve activation of the PINK1/Parkin mitophagy pathway and regulation of the NRF2/SIRT1/P53 senescence signaling axis, potentially restoring stem cell quality.

A novel biosensor, Lac-Cu/Fe3O4/MWCNTs-COOH/GCE, was prepared for the rapid and sensitive determination of polyphenols in foods by immobilizing magnetic nanosized ferric oxide (Fe3O4), carboxylated multi-wall carbon nanotubes (MWCNTs-COOH) and laccase-Cu (Lac-Cu) onto the surface of a glassy carbon electrode (GCE). The morphological structure of the modified material was characterized by scanning electron microscopy (SEM). This nanoenzyme sensor was characterized by cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). The CV results showed that the oxidation peak current (Ip) of gallic acid at GCE, Lac-Cu/GCE, Lac-Cu/MWCNTs-COOH/GCE and Lac-Cu/Fe3O4/MWCNTs-COOH/GCE was 19.38, 38.87, 46.61 and 59.95 μA, respectively, indicating that the biosensors of Fe3O4/MWCNTs-COOH and Lac-Cu had a significant catalytic effect on the electrochemical oxidation of gallic acid, the oxidation peak current increased by 2.10 times compared to the glassy carbon electrode. The experimental conditions optimized by linear sweep voltammetry (LSV) were as follows: 0.1 mol/L citric acid at pH 3 as the electrolyte solution, 4:1 of MWCNTs-COOH to Fe3O4 ratio, 5 μL of the composite solution, 4 U of Lac-Cu hybrid nanoflowers, and 12 min of enrichment time. Under these conditions, the Ip exhibited a linear relationship with polyphenol concentration (Cpp) over the range of 7 to 118 μmol/L, described by the equation Ip = 0.679 7 Cpp + 38.978 (R2 = 0.999 3). The limit of detection (LOD) was 1.5 × 10-9 mol/L (signal-to-noise ratio, RSN = 3). For the detection of oat polyphenols, this method outperformed the Folin phenol method in accuracy, with spiked recovery rates of 94.45% to 103.5%. With its advantages of rapidity, high accuracy, low LOD and good interference resistance, this method is practical for the rapid and sensitive determination of polyphenols in foods.

To explore the flavor characteristics of Shanxian mutton soup as a local specialty, this study analyzed the taste profiles and aroma characteristics fresh mutton soup, canned red soup and canned while soup from different brands. Results showed that the signal of taste and smell sensors could effectively identify the variations in flavor profile and aroma properties among mutton soup samples. Besides, 32 characteristic aroma-active compounds-mainly aldehydes, alcohols, ketones and terpenoids-which had odor activity value (OAV) greater than 1 were identified in the mutton soup. Nonanal, (E)-2-nonenal and 2-undecanone were the characteristic volatile compounds of fresh mutton soup. Octanal as well as eucalyptol and linalool contributed significantly to the aroma properties of canned white soup and red soup, respectively. Multivariate statistical analysis based on the characteristic aroma compounds and the five basic tastes (sour, salty, umami, sweet and bitter) showed that the flavor quality of Shanxian mutton soup with outstanding taste properties was closely related to aldehydes and terpenoids. The flavor profile analysis further confirmed that lipid oxidation products and volatile compounds derived from spices directly affected the overall flavor characteristics of mutton soup.

In this study, the microbial community in Catimor coffee cherries produced in Yunan during anaerobic pretreatment was investigated by 16S rDNA and internal transcribed spacer (ITS) amplicon sequencing and the characteristic flavor substances of roasted coffee beans were analyzed by gas chromatography-mass spectrometry (GC-MS). Furthermore, this study examined the correlation between microbial communities and flavor substances. Results revealed that anaerobic pretreatment significantly promoted the proliferation of bacterial genera including Leuconostoc, Pediococcus and Lactobacillus as well as fungal genera such as Wickerhamomyces, Candida, Saccharomyces, Pichia and Aspergillus. The anaerobic pretreatment group exhibited substantial increases in lactic acid, acetic acid, malic acid, and succinic acid contents, with Leuconostoc, Pediococcus, Lactobacillus and Wickerhamomyces identified as possibly key contributors to lactic acid production. Through orthogonal partial least square-discriminant analysis (OPLS-DA), isoamyl acetate, ethyl hexanoate, and acetic acid were identified as characteristic volatile components based on variable importance in projection (VIP > 1) and odor activity value (OAV > 1). Principal component analysis (PCA) further demonstrated that the dominant microbial communities under anaerobic pretreatment played a crucial role in generating key flavor substances such as lactic acid, acetic acid, ethyl hexanoate and isoamyl acetate.

This study investigated the effects of different extrusion temperatures and feed moisture contents on starch structure, functional components, and physicochemical properties of extrusion modified black highland barley flour. An X-ray diffractometer, a Fourier transform infrared spectrometer, a colorimeter, a rapid viscosity analyzer, and a dynamic rheometer were used to characterize the ordered structure of starch and physicochemical properties of the extrudate. Changes in functional components were examined, and the correlations between starch structure, functional components, and physicochemical properties were explored. The results showed that increasing the extrusion temperature significantly increased the degree of gelatinization and the short-range order of starch in extrudates, while decreasing the long-range order of starch. Extruded flour produced at high temperatures had lower polyphenol and β-glucan contents. Moreover, it had lower pasting characteristic values such as trough viscosity, final viscosity, and setback value, and higher water absorption index, swelling power, peak viscosity, and breakdown value. At lower extrusion temperatures, the degree of order of starch molecules decreased more slowly, more polyphenols were retained, and the contents of soluble dietary fiber and β-glucan increased significantly. Increased feed moisture content significantly reduced specific mechanical energy (SME), decreased storage and loss moduli, and resulted in weaker elastic solid-like behavior. The correlation analysis indicated that the extrusion temperature was highly significantly positively correlated with gelatinization degree, insoluble dietary fiber content, peak viscosity, and breakdown value, but highly significantly negatively correlated with polyphenol and β-glucan contents as well as relative crystallinity; feed moisture content was extremely significantly negatively correlated with SME. The above findings provide a theoretical basis for the industrial production of extruded black highland barley flour and the development of functional foods based on it.

This study aimed to investigate the effect of ultrasound-assisted alkaline extraction (UAE) (at 20 kHz and different powers of 0, 200, 300, 400, 500 and 600 W for 10 min) on the yield, structure and emulsifying properties of chickpea protein isolate (CPI). Compared with the non-ultrasound group, ultrasound treatment at 400 W resulted in the largest increase in CPI yield, and both the particle size and turbidity decreased with increasing ultrasound power from 0 to 400 W. The scanning electron microscope results showed a uniform structural distribution of CPI. Moreover, its α-helix content increased, β-sheet content decreased, and total sulfhydryl group content and endogenous fluorescence intensity rose, illustrating that UAE changed the secondary and tertiary structure of CPI. At 400 W, the solubility of the emulsion increased to 63.18%, and the best emulsifying properties were obtained; the emulsifying activity index (EAI) and emulsifying stability index (ESI) increased by 85.42% and 46.78%, respectively. Furthermore, the emulsion droplets formed were smaller and more uniform. In conclusion, proper UAE power conditions increased the extraction yield and protein content of CPI, and effectively improved its structure and emulsifying characteristics.

To investigate the effect of superheated steam (SHS) pretreatment on the storage quality of corn germ, samples were subjected to SHS pretreatment at three combinations of temperature and time (150 ℃-60 s, 180 ℃-120 s, and 210 ℃-120 s) followed by 8-week storage in a climate chamber at (25 ± 3) ℃ and relative humidity (RH) of (75 ± 3)%. The physicochemical properties, lipid concomitants, and antioxidant activity were measured during the storage period. The results showed that SHS pretreatment significantly reduced the acid value, peroxide value, conjugated diene and triene contents, p-anisidine value, and total oxidation value of corn germ during storage (P < 0.05). Concurrently, the SHS-pretreated groups exhibited higher retention rates of phenolic compounds and tocopherols compared with untreated controls (P < 0.05). In addition, antioxidant assays revealed that SHS-treated samples exhibited significantly superior 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacities, ranging from 105.08 to 122.04 and from 137.55 to 152.62 μmol/100 g, respectively (P < 0.05). Among the different SHS-pretreated groups, the sample treated at 180 ℃ for 120 s exhibited the lowest oxidation level, the highest retention of minor lipid concomitants, and the strongest antioxidant activity during storage. In summary, SHS pretreatment effectively enhanced the storage quality of corn germ. This study provides a novel strategy for stabilizing corn germ and facilitates the industrial application of SHS technology in the field of oil processing.

This study aimed to elucidate the effects of four reheating methods (oven heating, boiling, microwaving, and air frying) and reheating cycles on warmed-over flavor (WOF) in prepared meat patties, prepared in our laboratory. Quality changes were investigated in multiple dimensions, including physicochemical properties, sensory characteristics, and volatile flavor compounds. The results indicated that WOF in the prepared patties was primarily characterized by rancid, sulfurous, and linseed oil-like odors. The key compounds contributing to WOF were identified as 2-hexanol, 3-octanol, 2,4-decadienal, 2-nonenal, hexyl acetate, and benzothiazole. Additionally, reheating cycles had an accumulative effect on the contents of these compounds, which significantly increases after more than two reheating cycles. Notably, microwaving and boiling were more likely to promote WOF formation, whereas air frying effectively suppressed the generation of key WOF-related compounds. Furthermore, air frying significantly reduced the hardness and chewiness of the patties (P < 0.05) and improved their color. In conclusion, these findings provide a theoretical foundation for both establishing flavor quality standards and optimizing quality attributes in processed meat products.

This study established a multi-residue analytical method for the simultaneous determination of penthiopyrad (including its metabolite PAM) and triflumizole (including its metabolite FM-6-1) in cucumber using a quick, easy, cheap, effective, rugged, and safe (QuEChERS) pretreatment method coupled with ultra-high performance liquid chromatography-triple quadrupole tandem mass spectrometry (UPLC-MS/MS). The method demonstrated excellent linearity (R² > 0.999) within the concentration range of 0.1–100 ng/mL, with limit of quantification (LOQ) of 0.01 mg/kg for all target compounds. At three spiked concentration levels of 0.01, 0.2, and 1.0 mg/kg, both the mean recovery rates and relative standard deviations (RSDs) for penthiopyrad, triflumizole and their metabolites met the requirements of pesticide residue analysis. Standardized field trials were conducted from 2023 to 2024 across 12 major cucumber production regions in China (6 greenhouses and 6 open-field sites). The 28% penthiopyrad-triflumizole emulsion in water (EW) was applied three times at 84 g a.i./hm² with 7-day intervals during the initial occurrence period of cucumber powdery mildew. In samples collected 2–3 days after application, penthiopyrad and triflumizole residues ranged from 0.03 to 0.04 mg/kg and from 0.02 to 0.03 mg/kg, respectively. The dissipation of penthiopyrad and triflumizole followed first-order kinetics with half-lives of 1.1–1.5 and 1.1–1.9 days, respectively. Dietary risk assessment based on Chinese dietary patterns and pesticide registration data revealed that the national estimated daily intake (NEDI) for penthiopyrad and triflumizole were 0.228 7 and 0.109 7 mg with risk quotient (RQ) of 3.6% and 4.4%, respectively, both significantly below the safety threshold of 100%. The residue levels of penthiopyrad and triflumizole in cucumber under current usage conditions pose negligible health risks to consumers. This study provides scientific evidence supporting the safe use and dietary risk assessment of penthiopyrad and triflumizole.

In this study, a method for the simultaneous determination of 11 benzotriazole ultraviolet stabilizers (BUVs) in aquatic products was developed using solid-phase extraction combined with gas chromatography-triple quadrupole tandem mass spectrometry. Samples were ultrasonically extracted with 10 mL of acetonitrile-water mixture (4:1, V/V), and added with 2.5 g of sodium chloride for salting out. The supernatant was concentrated after three rounds of freezing for degreasing, and then cleaned up by passing sequentially through PRiME HLB and Florisil solid-phase extraction (SPE) columns. The target compounds were separated using a DB-5MS (30 m × 0.25 mm, 0.25 μm) column, detected in the multiple reaction monitoring (MRM) mode by tandem mass spectrometry, and quantified by the isotope internal standard method. The results showed that good linearity (R2 > 0.998) was observed for the 11 BUVs, the limits of detection (LOD) ranged from 0.11 to 1.08 ng/g dry mass, and the limits of quantification (LOQ) ranged from 0.33 to 3.24 ng/g dry mass. At three different spiked concentrations, 2, 10, 50 ng/g, the recovery rates of these BUVs ranged from 71.98% to 119.08% with relative standard deviation (RSD) of less than 19.60%. In two types of aquatic products, a variety of BUV monomers at different concentrations were detected by the proposed method. This method is simple, reproducible and precise, and effectively solves the problem existing in the extraction and purification of BUVs from biological matrices with high fat content, providing effective technical support for the accurate quantitative analysis of BUVs in aquatic products.

A rapid sample preparation system based on the quick, easy, cheap, effective, rugged, safe (QuEChERS) method was developed for the multi-residue detection of phthalate monoesters (mono-PAEs) in crucian carp by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples (1.00 g) underwent extraction with 98% acetonitrile in formic acid, purified using the QuEChERS method, blown down to near dryness under nitrogen gas, reconstituted in acetonitrile:water (1:1, V/V) solution, and filtered through a membrane filter before injection for analysis. The calibration curves for 11 mono-PAEs exhibited good linearity (R2 ≥ 0.999 03). The limits of detection and quantification were 3.00 and 10.00 μg/kg, respectively. At four spiked concentration levels of 10, 20, 100 and 200 μg/kg, the recoveries of these mono-PAEs ranged from 68.12% to 109.93%, 74.43% to 112.46%, 84.92% to 109.48%, and 82.18% to 108.92%, respectively, with relative standard deviation (RSD) of 1.06% to 8.50%, 0.82% to 4.07%, 0.63% to 2.14%, and 0.79% to 2.66%, respectively. The method exhibited good reproducibility, its recoveries meeting the testing requirements, was simple to operate and sensitive. Therefore, it could meet the need for the trace analysis of multiple mono-PAEs in crucian carp matrices.

With the growing demand for food safety detection, traditional analytical methods face significant technical challenges, such as lengthy detection cycles and low efficiency, particularly when dealing with complex food matrices and large sample volumes. Ambient ionization mass spectrometry (AMS) has emerged as a cutting-edge rapid analytical tool, demonstrating remarkable advantages in food safety detection since it requires no or minimal sample preparation. Characterized by high analytical speed and efficiency, AMS has been successfully applied to the rapid detection of various hazardous substances in foods, including pesticide and veterinary drug residues, chemical contaminants, and toxins. Furthermore, ambient ionization mass spectrometry imaging (AMSI) provides spatial distribution information of chemical compounds on sample surfaces, offering a visual basis for in situ sampling. This review systematically outlines the development and classification of AMS, with a focus on the current status of its application in the field of food safety. Additionally, it delves into the latest advancements in AMSI. The aim of this article is to provide a theoretical foundation and technical guidance for the selection and application of AMS and AMSI in rapid food safety detection.

Daqu is a saccharifying starter for brewing baijiu, and it is a consortium of microorganisms, enzymes and substances formed by natural fermentation under completely open conditions, which is the product of the joint action of a microbial community. Microorganisms are the core of Daqu, as they determine enzymes, which in turn determine compounds. Current research on Daqu involves various aspects related to microorganisms, enzymes, and compounds, such as sensory characteristics, microbial community succession, enzyme properties, physicochemical properties, volatile compounds, and non-volatile compounds. Research on microorganisms in Daqu focuses on the structure succession and function of microbial communities, and their correlations with sensory characteristics, enzymes, physicochemical properties, volatile compounds, and non-volatile compounds. This article systematically reviews the current status of and progress in fungal research in Daqu based on the literature published over the past decade, aiming to ensure that the baijiu industry stays informed about the trends in research on Daqu fungi, thereby advancing relevant research work and improving this industry’s technical level.

3D printing as an emerging processing technology has been applied in food processing and shows great development potential. It produces products according to the predefined computer model through layer-by-layer deposition, which enables the personalized customization of food products in terms of form and nutrient content. The practical application of this technology faces two bottlenecks, namely the scarcity of available food materials and the poor formability of printed products, and developing a suitable food formulation for 3D printing and optimizing the printing process are key to breaking through the material limitations and technical bottlenecks of 3D printing. In addition, 3D food printing shows great promise in developing easy-to-swallow foods, whose quality is significantly affected by 3D printing materials and post-processing; however, little research has been conducted on this. This paper reviews the influence of the rheology and thermal properties of food materials on the 3D printing effect, the methods used for the optimization of 3D food printing, and the influence of process parameters on the printing effect, and discusses the influence of printing parameters and different post-treatment processes on the development of easy-to-swallow 3D food products. It aims to provide a theoretical basis for the development and optimization of 3D printed food products.

The application of antioxidants is an effective strategy to mitigate quality deterioration in meat and meat products during production and processing. Plant-derived natural antioxidants are characterized by wide sources, environmental friendliness, safety and excellent antioxidant properties, which satisfy the demand of consumers for healthier meat products. Consequently, they represent a prominent research focus in meat science. Therefore, this article summarizes the mechanisms by which natural antioxidants inhibit lipid, protein and myoglobin oxidation, the application of common natural antioxidants in meat and meat products and their impacts on product quality. The mechanism underlying the effects of plant polyphenols on the structure and functional properties of muscle protein are also summarized. This review aims to provide references for the application of natural antioxidants in the meat industry.

Eleocharis dulcis, a plant with both medicinal and culinary uses, is rich in a variety of bioactive components, including polyphenols, polysaccharides, and its unique component, puchiin. These constituents confer E. dulcis antioxidant, antibacterial, anti-inflammatory, and anticancer properties, highlighting its potential in functional foods and pharmaceuticals. Therefore, exploring the nutritional components of E. dulcis based on their functional characteristics and developing E. dulcis-based functional foods have become research hotspots recently. This article systematically introduces the biological activities and nutritional and functional factors of E. dulcis based on its dietary and medicinal values and reviews the existing types of E. dulcis products, aiming to provide references for the deep processing, comprehensive utilization and product development of E. dulcis.

Organoids, as a cutting-edge technology in nutritional evaluation, demonstrate research advantages with greater physiological relevance over traditional cell and animal models. These complex 3D models replicate the structures and functions of human organs, having unique applications in assessing nutrient absorption, metabolism, dietary interventions, and the effects of nutritional imbalances. This review highlights the application scenarios and methodologies of various organoid models-such as intestinal, liver, kidney, and brain organoids-in nutritional assessment. Despite challenges like high costs and insufficient standardization, the application scope of organoids is rapidly expanding with ongoing technological advancements. This review summarizes the current research progress and future directions of organoids in nutritional evaluation.

Freezing is one of the oldest and most widely used preservation methods for maintaining meat quality and safety. However, during the production, storage, sale and consumption processes, frozen meat will constantly undergo the freezing and thawing process due to the imperfect cold chain system and eating habits. The recrystallization of ice crystals during freeze-thaw cycles leads to cellular contraction and ultrastructural damage, induces and accelerates fat hydrolysis, lipid oxidation, protein oxidative denaturation, conformational changes, and spatial reorganization, seriously affects the stability of the meat system, and causes a series of problems such as the decline of meat quality and the loss of commercial value. Therefore, this review comprehensively examines the effects of freeze-thaw cycles on key quality attributes of raw meat, including color, tenderness, water-holding capacity, lipid oxidation, protein oxidation and degradation. Furthermore, it summarizes and compares the principles, effectiveness, and limitations of current techniques for identifying frozen-thawed meat including enzyme-based, DNA fragmentation-based, bioimaging-based, and spectroscopic techniques. Special emphasis is placed on the application of spectroscopic techniques-specifically Raman spectroscopy, infrared spectroscopy, and hyperspectral imaging-for identifying frozen-thawed meat. This review aims to provide theoretical foundations and research perspectives for enhancing the quality control of frozen meat and developing novel technologies for identifying frozen-thawed meat.

The improvement of the reverse linkage mechanism between administrative and criminal enforcement in the field of food safety provides an institutional safeguard to overcome the dilemma of “escaping punishment without criminal conviction”, which is crucial for the effectiveness of food safety governance and the vital interests of the public. Logically, this mechanism aligns with the goal-oriented approach of stringent crackdowns on food safety violations, embodies the practical implementation of the criminal policy of combining leniency with severity, and represents a strategic pathway to enhance food safety governance. However, its operation faces three major obstacles: cognitive bias hindering the linkage process, institutional gaps constraining its implementation, and insufficient technological integration undermining its efficiency. To address these, we propose reinforcing food safety governance principles, refining the institutional framework for the reverse connection between administrative and criminal enforcement and implementing embedded collaboration with digital technologies. These measures will support the mechanism’s operation and enhance food safety governance capacity.

Selenium-enriched proteins are the primary form of selenium in plants and animals. Selenium-containing proteins contain various selenoamino acids, including selenocysteine, selenocystine, methyl selenocysteine and selenomethionine, which exert antioxidant, cognitive-enhancing, blood glucose regulating, and immunomodulatory effects. In addition, selenium-enriched proteins play a significant role in the treatment of inflammatory bowel disease by modulating immune activity, repairing the intestinal barrier and maintaining intestinal flora balance. This article reviews the functional properties and species of food-borne selenium-enriched proteins and the methods for their quantitation, focusing on their bioactive mechanisms and synergistic effects with other nutrients. Meanwhile, this review presents an outlook on their potential for application in the treatment and alleviation of inflammatory bowel disease, with a view to providing precise theoretical support for the functional development of selenium-enriched proteins.

Hydrophobic functional colorants have garnered significant attention in the development of functional foods due to their bioactive properties, such as antioxidant, anti-inflammatory, and metabolic regulatory effects. However, their low solubility in water and environmental instability severely limit their applications. This paper systematically reviews stabilization and solubilization technologies, including cyclodextrin inclusion, microemulsion solubilization, nanoemulsion, biopolymer nanoparticles, and cocrystals, which can enhance pigment dispersibility and stability by reducing interfacial tension or constructing hydrophobic microenvironments. Studies show that cyclodextrin inclusion, microemulsion solubilization, and nano-delivery systems can significantly improve the solubility and stability of hydrophobic colorants. Cyclodextrin inclusion technology improves the solubility of pigments such as curcumin by several orders of magnitude through host-guest molecular interactions; microemulsion systems effectively inhibit photodegradation of light-sensitive colorants (e.g., lutein); nano-structured lipid carriers provide excellent protection against degradation under high temperatures and long-term storage; cocrystal technology and combined delivery strategies (e.g., reverse micelle microemulsion-cyclodextrin systems) serve the dual functions of solubilization and controlled release. Current research has overcome the limitations of the separate application of various technologies, and multi-technology integration has become an effective pathway to enhance the bioavailability of colorants. Future research should focus on the development of green, low-energy technologies and explore multi-technology integration strategies to promote the widespread application of hydrophobic functional colorants in high-value functional products and sustainable cosmetics.

Finger citron is a medicinal and edible plant belonging to the Citrus genus in the Rutaceae family. It contains polysaccharides, essential oils, flavonoids, coumarins, dietary fiber and other bioactive components. The health benefits of finger citron mainly include antioxidant, anti-inflammatory, anti-tumor, anti-anxiety, anti-depression functions. This paper review recent findings of the bioactive components in finger citron and their health benefits and discusses the future prospects of microbial transformation, so as to offer guidance for the research, development and commercialization of functional foods based on finger citron.

Due to their high nutritional value and susceptibility to spoilage, there is an urgent need to develop efficient, safe, flavor-friendly and green preservation techniques for aquatic products. In recent years, novel preservation technologies such as the addition of natural preservatives, the application of physical field-assisted freezing and thawing technologies, and novel packaging have rapidly advanced. However, research on the impact of these technologies on the flavor of aquatic products remains limited. In this context, this article systematically reviews the principles and application effects of novel preservation technologies and their impacts on the flavor of aquatic products. This review also proposes a strategy for the coordinated regulation of “flavor and health”, hoping to provide theoretical support and technical reference for addressing the problem of balancing the preservation efficacy and flavor retention of aquatic products and for promoting the development of intelligent, eco-friendly preservation technologies for aquatic products.