Polyphenols, known for their significant antioxidant and anti-inflammatory activities, are widely used in health foods. While both domestic and international authorities have released numerous separate standards on detection methods for polyphenols, such as tea polyphenols and anthocyanins, a standardized method for detecting the total polyphenol content in health foods is still lacking. This study systematically reviews the extraction, purification and analytical methods for the detection of the total polyphenol content in health foods, proposing that sampling methods should be tailored according to the sample dosage form. The Folin-Ciocalteu method combined with vortex ultrasonic-assisted extraction and purification can effectively detect the total polyphenol content in health foods. Additionally, adding alkali to the extract can convert bound polyphenols into free forms, thereby improving the accuracy of detection. This study provides a theoretical basis for establishing a standardized method for detecting the polyphenol content in health foods, thereby helping enhance the quality control of polyphenol-containing health foods.

A method for the determination of six illegally added digitalis drugs (methyldigoxin, digoxin, deslanoside, digitoxin, strophanthidin, lanatoside C) in health foods was established by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were dispersed in water, then extracted with acetonitrile, and finally salted out with sodium chloride. The chromatographic separation was performed on a HSS T3 column with gradient elution using a mobile phase consisting of acetonitrile and 20 mmol/L ammonium acetate solution (containing 0.1% (V/V) aqueous formic acid). The mass spectrometer was operated in both positive and negative ion modes using multiple reaction monitoring (MRM), and quantitative analysis was performed using a matrix-matched external standard method. Under the optimized conditions, good linearity was obtained for all analytes over the concentration range investigated with determination coefficients (R2) greater than 0.995. The average recovery rates at three different spiked levels ranged from 83.9% to 107.0%, with relative standard deviations (RSDs) in the range of 0.7%–7.1% (n = 6), and the limits of quantification were between 0.022 6 and 0.088 5 mg/kg. The method has the advantages of simple and efficient pretreatment, fast analysis speed, high sensitivity, accurate and reliable quantification, and can meet the requirements for high-throughput rapid detection of illegally added digitalis drugs in health foods.

In this study, the stems and flowers of Dendrobium strongylanthum Rchb. f. were evaluated for total contents of phenols, total flavonoids, and polysaccharides. The in vitro antioxidant activity was assessed by measuring their 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical scavenging capacity, and iron reducing ability; the in vitro hypoglycemic activity was assessed using the α-glucosidase and α-amylase inhibitory assays. Furthermore, untargeted metabolomic analysis was performed using ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS). The results showed that the contents of total phenols and total flavonoids in the flowers (66.56 and 49.12 mg/g, respectively) were higher than those of the stems (P < 0.05), while the polysaccharide content of the stems (172.78 mg/g) was higher than that of the flowers (P < 0.05). The flower extract had stronger antioxidant activity than did the stem extract with half-maximal inhibitory concentration (IC50) of 2.87 and 18.42 mg/mL for DPPH and hydroxyl radicals, respectively and ABTS cation radical scavenging capacity and iron reducing ability of 0.63 mg/g and 6.11 mg/g, respectively. The α-glucosidase and α-amylase inhibitory activity (28.63 and 35.54 mg/g) of the flower extract was higher than that of the stem extract. A total of 1 800 metabolites were identified from the stems and flowers by non-targeted metabolomics analysis, of which 589 were recognized as differential metabolites, includes carboxylic acids and their derivatives, heterocyclic compounds, and oxygen/sulfur/nitrogen/fluorine/phosphorus derivatives. Correlation analysis showed that flavonoid components such as rutin were the major contributors to the antioxidant and hypoglycemic activity of D. strongylanthum Rchb. f.. In conclusion, this plant’s flowers exhibited excellent antioxidant and hypoglycemic activities, indicating its potential as a functional food ingredient and natural antioxidant.

Perilla frutescens (L.) Britt., a traditional medicinal and edible plant in China, has both nutritional and medicinal value. Enriched with bioactive constituents including phenolic acids, fatty acids, terpenoids, polysaccharides, and flavonoids, it exhibits diverse biological activities. This review systematically analyzes the functions of different bioactive components in P. frutescens and summarizes their roles in antioxidant defense and cellular homeostasis maintenance, metabolism and immunity regulation, and nervous system modulation based on their modulatory effects on overall health. From the perspective of cross-field applications, we review industrial innovative practices for P. frutescens in various fields such as food, pharmaceuticals, and agricultural biocontrol, and discuss the future application prospects of precision development technologies such as genomics, clustered regularly interspaced short palindromic repeats (CRISPR) editing, green extraction processes, and quality control and standardization systems. This review aims to provide a scientific basis for understanding bioactive components in P. frutescens and integrating various innovative technologies for the industrial application of this plant, laying a theoretical foundation for its in-depth development in the modern healthcare industry.

Objective: To investigate the alleviative effect and mechanism of Polygonatum sibiricum polysaccharide (PSP) on cadmium (Cd)-induced pancreatic injury in rats. Methods: Twenty-four SPF-grade four-week-old female Sprague Dawley (SD) rats were divided into three groups: control (Con), cadmium-exposed (Cd), and PSP intervention (Cd + PSP) groups. The rats from the Cd group were exposed to cadmium chloride (50 mg/L) via drinking water to establish a model of pancreatic injury, while those from the Cd + PSP group received Cd exposure and PSP gavage (125 mg/(kg·d)) concurrently. After eight weeks of intervention, body mass, fasting blood glucose (FBG), pancreatic cadmium content, and histopathological changes were measured. The association between pancreatic metabolites and the gut microbiota were analyzed using metabolomics and 16S rRNA sequencing. Results: Compared with the Cd group, the Cd + PSP group showed a significant increase in body mass (P < 0.05) and a significant reduction in FBG and pancreatic cadmium content (P < 0.05). Hematoxylin-eosin staining revealed that PSP alleviated Cd-induced pancreatic islet atrophy and structural damage to ileal villi. Metabolomic analysis demonstrated that PSP ameliorated Cd-induced abnormal amino acid metabolism (e.g., phenylalanine metabolism). Gut microbiota analysis indicated that PSP enhanced alpha diversity (Chao1 and Shannon index) and beta diversity, reconstructed the probiotic interaction network, and suppressed pathogenic bacteria (Enterobacteriaceae). Conclusion: PSP significantly mitigates Cd-induced pancreatic injury in rats through multiple mechanisms including reducing cadmium accumulation, repairing the intestinal barrier, improving pancreatic metabolic disorders, and regulating gut microbiota balance. This study provides a theoretical basis for developing PSP-based functional products.

The fruits of Rosa roxburghii Tratt, Rosa sterilis S.D.Shi, and Rosa canina L. represent major medicinal and edible plant resources in the Rosa genus. These species have garnered considerable attention due to their abundant nutritional and bioactive constituents. This review summarizes the bioactive components identified in these three fruits, including polysaccharides, organic acids, flavonoids, phenolic acids, phenylpropanoids, terpenoids and amino acids, as well as their biological activities, such as antioxidant, anti-inflammatory, anticancer, hypoglycemic, lipid-lowering, anti-hyperlipidemic, anti-apoptotic, radioprotective, anti-obesity, anti-pulmonary fibrotic, and acute lung injury-preventive effects. Furthermore, this paper describes recent advances in the development of functional food products based on these fruits, offering a theoretical foundation for the development of functional products.

To provide a theoretical basis for developing corn dumplings, this study focused on the effect of corn grits at different maturity stages on the quality of Zongzi. It was found that the total starch and straight-chain starch contents of corn grits from two cultivars (Suyunuo 5 and Sukenuo 1801) increased at the full maturity stage compared with the milky maturity stage. The setback and degree of retrogradation also increased, and the swelling power and water-holding capacity decreased. As the maturity period of corn grits progressed, the absolute values of the adhesiveness of Zongzi from the two cultivars decreased by 33.67% and 34.99%, respectively. The aging degree of Zongzi increased over a 9-day storage period at 4 ℃. The hardness of Zongzi made from Suyunuo 5 and Sukenuo 1801 at the milky maturity stage increased by 188.94% and 143.94%, respectively, while that of Zongzi made from the cultivars at the waxy and full maturity stages increased by nearly three times. Correlation analysis showed that the setback of corn grits was highly correlated with the contents of total starch and straight-chain starch (with a correlation coefficient of 0.91). Therefore, Zongzi made from corn grits at the milky maturity stage had the best quality.

A widely targeted metabolomics approach based on ultra-high performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) was used to analyze differences in metabolites between aromatic soft rice and ordinary rice cultivated in the saline-alkali soil in the Yellow River Delta. A total of 1 988 metabolites were detected. Principal component analysis (PCA) and cluster analysis (CA) revealed that both rice variety and growth stage significantly influenced rice metabolites, the difference being larger among varieties than among growth stages. Orthogonal partial least squares-discriminant analysis (OPLS-DA) showed that compared to ordinary rice, the differential metabolites were predominantly un-regulated. The most significant differences were observed at the filling stage (812 differential metabolites were identified, 670 of which were up-regulated) and there were smaller but significant differences at the maturity stage (569 differential metabolites were identified, including 433 up-regulated ones). The significantly differential metabolites were concentrated in terpenoids, flavonoids, and lipids. The up-regulation of terpenoids and lipids may be associated with the unique aroma of fragrant soft rice, while the up-regulation of flavonoids may be linked to its antioxidant capacity and various physiological activities. Totally 7 significant enrichment pathways were identified at the maturity stage (P < 0.05), including flavonoid biosynthesis, ascorbate and aldarate metabolism, biosynthesis of secondary metabolites, carotenoid biosynthesis, plant hormone signal transduction, pentose phosphate pathway and diterpenoid biosynthesis, while no significant enrichment pathways were identified at the filling stage. This study highlights the advantages of aromatic soft rice cultivated in saline-alkali soil in accumulating primary and secondary metabolites (especially terpenoids, flavonoids, and lipids), thereby providing a metabolomics basis for understanding its aroma formation and nutritional functionality.

The objective of this study was to investigate the effects of non-phosphate water-retaining agents on the fluidity and rheological properties of emulsified meat batters and the quality characteristics of emulsified sausages. The experiment employed five treatments including a control group, a phosphate group and three non-phosphate water-retaining agent groups, which were based on sodium carbonate, sodium alginate and potassium carbonate, respectively. The results showed that the sodium alginate-based non-phosphate water-retaining agent group had the best fluidity. The compression force for this group was 49.73 g in texture analysis, which was significantly lower than that for the control (107.23 g) and phosphate (68.26 g) groups (P < 0.05). The rheological characterization showed that the sodium alginate-based water-retaining agent group had the lowest initial apparent viscosity; it exhibited the greatest increase in storage modulus at the end of heating and low tan δ, indicating the best gel-forming ability and good elasticity. Emulsified sausages with the sodium alginate-based water-retaining agent had the lowest cooking loss (P < 0.05) and exhibited enhanced water-binding capacity. The microstructure showed a dense and uniform myofibrillar protein network and its sensory score was closest to that of the phosphate group. In summary, the sodium alginate-based non-phosphate water-retaining agent can significantly improve the processing adaptability of emulsified meat batters and the quality of emulsified sausages. This study provides a theoretical basis and technical support for the industrial production of non-phosphate emulsified meat products.

This study reports on tissue exudate-based proteomic analysis of the effect of dietary supplementation of Allium mongolicum Regel powder (AMRP) and aging time on beef quality. A total of 12 healthy Angus calves aged (14 ± 2) months with similar body mass of (271.17 ± 17.6) kg were randomly divided into two groups. One served as control group and received a basal diet only, while the other group was fed a basal diet plus 20 g of AMRP every day. The experiment lasted for 135 days. At the end of the fattening period, all animals were slaughtered and samples of the longissimus thoracis muscle were taken for meat quality analysis. Tissue exudate was collected for proteomic analysis. The results showed that dietary addition of AMRP improved beef color and facilitated fat deposition. The fat and protein contents increased significantly with aging time. A total of 34 differential proteins were selected as potential biomarkers for beef quality indicators in the exudate, among which, myosin 1 (Q9BE40) and myosin-binding protein C1 (A6QP89) were highly significantly and positively correlated with the color parameter b*; isocitrate dehydrogenase (Q04467) showed a highly significantly positive correlation with water content; isocitrate dehydrogenase (Q04467) showed a highly significantly negative correlation with drip loss, fat, crude protein, and malonaldehyde (MDA) contents; and heat shock protein (HSP) 90 (Q76LV1) showed a highly significantly negative correlation with malonaldehyde (MDA) content. In conclusion, active components in A. mongolicum Regel can modulate differential protein expression and affect quality changes during beef aging through the glycolysis/gluconeogenesis and the cytoskeletal pathways in muscle cells.

In order to address the problem of insufficient flavor of traditional high-salt pickled mustard, Lactiplantibacillus plantarum QT038 and LJ065 were used for the secondary fermentation of mustard. The sensory characteristics, color, texture, physicochemical indexes, and volatile composition of fermented mustard with different strains were investigated, and the antagonism between the strains and their safety were also evaluated. The results showed that inoculated fermentation improved the sensory quality of mustard, and fermented mustard with a 1:1 mixture of QT038 and LJ065 scored high in color, taste and texture and had the highest total acid content of 11.71 g/kg and the lowest nitrite content of 2.16 mg/kg. The amino nitrogen content was relatively high (0.078%). A total of 89 volatile components were detected in fermented mustard, with the major ones being esters, alcohols, aldehydes, nitriles and phenols, and the types and contents of flavor substances in fermented mustard with the two-strain cocktail were significantly higher than those fermented mustard with single strains (P < 0.05). The greatest increase (36.56%) in the content of volatile components was observed compared with the uninoculated control group. Based on odor activity value (OAV) and variable importance in projection (VIP) score, 22 key flavor compounds and 37 differential flavor compounds were selected, which greatly contributed to the formation of the overall flavor of fermented mustard. Furthermore, the two strains did not have any obvious antagonistic effects on each other and were safe. In conclusion, fermented mustard with the QT038:LJ065 (1:1) combination has the best sensory quality and physicochemical properties with a stronger fermented flavor. These findings provide a theoretical basis for the secondary inoculated fermentation of salted mustard.

In this study, a virulent phage infecting Vibrio parahaemolyticus, designated vB_VpaP_FR4, was isolated and purified from a fish pond experiencing a vibriosis outbreak. Whole-genome sequencing, biological characterization, and analysis of its antibacterial effect in foods were carried out. Results showed that phage vB_VpaP_FR4 formed transparent plaques without halos, 1.2–2 mm in diameter. It was a short-tailed phage with an icosahedral head about 64 nm in diameter and a tail approximately 8 nm in length. Its genome was 42 784 bp in length, containing 48 open reading frames (ORFs), of which 24 encode proteins with known functions. It belonged to the Maculvirus genus of the Autographiviridae family. Biologically, phage vB_VpaP_FR4 lysed 62.7% of the tested V. parahaemolyticus strains and showed optimal infectivity at multiplicities of infection (MOI) ranging from 0.001 to 100. The one-step growth curve indicated a latent period of 5 min, a burst period of 30 min, and a burst size of 26 PFU/cell. The phage remained viable at 4–50 ℃ and pH 5–10. In fresh salmon slices stored at 4 ℃, vB_VpaP_FR4 reduced V. parahaemolyticus below the detection limit after 72 h. Meanwhile, bacteriophage treatment did not affect the sensory quality of salmon. Collectively, these results demonstrate the potential of vB_VpaP_FR4 as a V. parahaemolyticus-specific biocontrol agent.

The aim of this study was to investigate the utilization patterns of galactomannan by microbiota from different gut segments. Anaerobic fermentation was performed utilizing the ileal and colonic microbiota from growing pigs as inoculants with galactomannan as the sole carbon source. The results showed that the utilization efficiency of galactomannan by the microbiota in the ileum and colon was higher from 6 to 12 h of fermentation (P < 0.05). During this period, the pH of the fermentation broth was significantly decreased, while the contents of short-chain fatty acids, amino nitrogen, and microbial protein were significantly increased (P < 0.05). Compared with the ileal microbiota, the colonic microbiota showed a stronger capacity to utilize galactomannan. Meanwhile, lactic acid and acetic acid were the primary organic acid metabolites produced by both microbial groups during anaerobic fermentation, and propionic acid and butyric acid were identified as differential organic acid metabolites. Furthermore, galactomannan altered the beta diversity of microbial communities in both ileal and colonic fermentation broth, leading to a significant increase in the relative abundance of Lactobacillus (P < 0.05) and a significant decrease in the relative abundance of Escherichia-Shigella (P < 0.05). Galactomannan also increased the relative abundance of Acinetobacter in the ileal fermentation broth (P < 0.05) and significantly decreased the relative abundance of Megasphaera, Enterococcus, Veillonella, Solobacterium and Phascolarctobacterium in the colonic fermentation broth (P < 0.05). In conclusion, galactomannan possesses prebiotic potential and is capable of optimizing microbial community structure and driving short-chain fatty acid production. The colonic microbiota has a stronger capacity to utilize galactomannan compared with the ileal microbiota.

To study the limiting factors of cell growth and sporulation during the late stage of Bacillus licheniformis HW fermentation in a 30 L bioreactor, we analyzed the differences in the transcriptome and metabolome of strain HW at the middle (25 h) and late (32 h) logarithmic growth stages. It was found that the expression levels of the glycolysis genes gapA, pfkA, and pyK decreased by 65.1% to 80.5% at the late logarithmic growth stage; the tricarboxylic acid (TCA) cycle genes sucC, sdhB, and fumC decreased by 56.8% to 80.2%, and the abundance of the corresponding metabolites citric acid, isocitric acid, cofactor NAD+, and NADH decreased by 32.2% to 96.3%. The gluconeogenesis pathway genes pckA and gapB increased by 1.21 and 1.29 times, respectively. Additionally, the phospholipid synthesis genes tagB, tagD, and tagO decreased by 54.6% to 64.0%, and the abundance of the related metabolites N-acetylglucosamine, 6-phosphoadenosylglucosamine, and UDP-N-acetylglucosamine significantly decreased by 35.4% to 95.6%. The amino acid metabolism-related genes gltA, gltB, gdhA, avtA, and serC decreased by 71.3% to 98.8%, while aspB expression increased by 1.849 times. The expression levels of pdxT and pdxK decreased by 64.8% and 51.4%, respectively; the abundance of the corresponding metabolites glutamic acid, glutamine, valine, and aspartic acid decreased by 20% to 56%. Additionally, the genes related to spore synthesis spo0A, spo0F, kinA, and kinE were downregulated by 51% to 81%. Meanwhile, the Spo0A–Spo0P inhibiting genes abrB and rapH were upregulated by 1.439 to 4.653 times, while the spore coat synthesis genes cotE, cotF, cotA, cotY, cotZ, and yhcN were downregulated by 81.3% to 91.2%. Furthermore, the abundance of tetrapeptide subunits in the spore cortex (such as lysyl-aspartyl-glutamyl-leucine) and tripeptide subunits in the spore coat (such as leucyl-prolyl-isoleucine) was reduced by 48.6% to 77.1%. This indicates that during the logarithmic phase of strain HW fermentation, there are bottlenecks including insufficient energy and phosphate supply as well as low amino acid metabolic efficiency. Based on this, by uniformly supplementing glucose to a final concentration of 3% from 20 to 26 h of fermentation and phosphates to 0.1% and VB6 to 50 mg/L from 20 to 22 h, we found that the biomass reached a peak of 5.11 × 1010 CFU/mL after 33 h and the spore count reached 4.89 × 1010 CFU/mL, which increased by 44.7% and 60.3% when compared with the control without supplementation, respectively. This feeding strategy significantly enhanced both cell growth and sporulation efficiency, providing theoretical and technical support for high-yield spore production of B. licheniformis on an industrial scale.

This study analyzed the effects of different proportions (1:4 and 1:5; the corresponding samples of fermented grains were designed as ZL and ZH, respectively) of raw to fermented materials on the structures and metabolite characteristics of microbial communities during the fermentation of fermented grains (Jiupei) for Nongxiangxing Baijiu. The results showed that the species richness, diversity, and evenness of the fungal community in the ZH group were significantly lower than those in the ZL group, and there were significant differences in the fungal community composition and structure between the two groups. As the proportion of raw to fermented materials increased, the succession rate of Lactobacillus as a marker bacterium during fermentation slowed down, while the succession rate of Kazachstania as a marker fungus accelerated. Thermomyces, Saccharomycopsis, and Hanseniaspora were biomarkers of the ZL group, while Kazachstania and Wallemia were biomarkers of the ZH group. Null model analysis indicated that the assembly of microbial communities in both ZL and ZH groups was mainly driven by random processes, but increasing the proportion of raw to fermented materials increased the proportion of deterministic processes. Compared with the ZL group, the contents of non-volatile and semi-volatile substances in the ZH group were significantly increased, as well as the contents of flavor substances such as caffeic acid, vanillic acid, 4-vinylphenol, phenylacetic acid, 4-hydroxybenzoic acid, ethyl stearate, and 1,2,3-butanetriol. This study provides a theoretical basis and practical guidance for improving product quality and style stability and promoting industrial standardization and intellectualization.

A strain of Thermoascus aurantiacus, designated as DQ-1, was isolated from high-temperature Daqu for Jiang-flavor baijiu. Its growth characteristics and whole genome sequence as well as volatile compounds produced by it in solid-state fermentation (SSF) were analyzed. The results indicated that T. aurantiacus DQ-1 was capable of growth within a temperature range of 40 to 55 ℃. This strain produced pronounced floral and fruity aromas and demonstrated the ability to utilize various carbon and nitrogen sources. Whole genome sequencing showed that the strain had the potential for carbohydrate and amino acid metabolism, contributing to the formation of flavor substances in Daqu. Furthermore, analysis by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) showed that SSF using strain DQ-1 produced a variety of flavor compounds, among them, alcohols being the major ones. After 8 days of fermentation at 45 ℃, the contents of phenylethanol, benzyl alcohol and pyrazine reached up to 126, 32.44 and 2.49 μg/g, respectively. In addition, temperature had an important effect on the aroma production of the strain. We identified 38 fermentation products that significantly differed between 40 and 45 ℃. Among these, the contents of phenylethanol, benzyl alcohol, benzaldehyde, phenylacetaldehyde, pyrazine and most flavor ester compounds increased significantly with increasing temperature. This study provides a data reference for exploring the application value of T. aurantiacus and also provides genetic data for the production of flavor compounds by T. aurantiacus in high-temperature Daqu for Jiang-flavor baijiu.

In this study, three common seed coat gums, namely flaxseed gum (FG), Artemisia sphaerocephala Krasch. gum (ASKG), and chia seed gum (CSG), were selected to enzymatically prepare oligosaccharides. The potential mechanism by which seed coat gum oligosaccharides alleviate Alzheimer’s disease (AD) in a Drosophila model of AD was explored through molecular structure characterization combined with gut microbiota analysis and untargeted metabolomics. The results showed that all three seed coat gums and their oligosaccharides improved the climbing ability, extended the lifespan of AD Drosophila, and significantly reduced the levels of amyloid β42 (Aβ42), cyclic adenosine monophosphate (cAMP), and acetylcholinesterase (AchE) in the Drosophila brain, with CSG and CSG oligosaccharides (CSGOS) being the most effective. 16S rDNA sequencing showed that CSGOS had a significant proliferative effect on beneficial bacteria such as Lactobacillus and Leuconostoc, while inhibiting the proliferation of harmful bacteria such as Serratia and Enterococcus. The results of Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis of metabolites showed that the CSG and CSGOS affected the progression of AD mainly through metabolic pathways such as purine metabolism, pyrimidine metabolism, and amino acid biosynthesis. In conclusion, FG, ASKG, CSG, and their oligosaccharides can significantly alleviate AD in Drosophila, the most effective being CSG and its oligosaccharides.

Objective: To explore the inhibitory effect and mechanism of urolithin A (UA) on ferroptosis in adipose-derived mesenchymal stem cells (ADMSCs) under a high-glucose high-palmitic acid environment. Methods: The diabetic environment was simulated using a combination of 25 mmol/L glucose and 0.25 mmol/L palmitic acid to induce damage to ADMSCs, and cell viability was detected by the CCK-8 method after UA intervention. The ferroptosis markers malondialdehyde (MDA), glutathione, and ferrous ion were detected. Targets related to UA, type 2 diabetes mellitus and ferroptosis were obtained from online databases and the intersection targets were imported into the STRING database and the Cytoscape 3.9.1 software to construct a protein-protein interaction (PPI) network. The DAVID 6.8 data platform was used to perform signaling pathway enrichment analysis on the intersection targets, and AutoDock Tools 1.5.7 and PyMOL were employed for molecular docking to predict the binding energies between UA and core targets. Western blot (WB) was used to detect the expression of proteins associated with ferroptosis and the phosphoinositide 3-kinase/protein kinase B (PI3K/AKT) signaling pathway. Results: The isolated ADMSCs expressed CD29 and CD90 but not CD11b or CD45 on their surface and had multilineage differentiation capacity. In vitro, ADMSCs were injured under the simulated diabetic condition. The viability was significantly enhanced after UA intervention. In addition, the content of glutathione was significantly increased, while the content of MDA and ferrous ion was reduced. A total of 54 intersection targets were selected by network pharmacology, and Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that UA might regulate ferroptosis in ADMSCs through the PI3K/AKT signaling pathway. Molecular docking showed that UA could stably bind to key proteins. The results of WB showed that UA intervention significantly increased the expression levels of glutathione peroxidase 4 (GPX4), phospho-protein kinase B (p-AKT) and phospho-phosphoinositide 3-kinase (p-PI3K) in ADMSCs damaged by high glucose and high palmitic acid but decreased the expression level of long-chain acyl-CoA synthetase 4 (ACSL4). Conclusion: UA can reverse ferroptosis induced by high glucose and high palmitic acid in ADMSCs, and the mechanism may be related to the regulation of the downstream GPX4/ACSL4 signaling pathway of ferroptosis by activating the PI3K/AKT signaling pathway.

To address the problem that bule honeysuckle (Lonicera caerulea L.) has poor flavor despite its high nutritional value, this study selected three cold-hardy berries in urgent need of high-value processing: bog bilberry (Vaccinium uliginosum L.), raspberry (Rubus idaeus L.), and blackcurrant (Ribes nigrum L.) to prepare vacuum freeze-dried pulp blends (LD, LS and LH) with bule honeysuckle (L. caerulea L.) at a 1:1 ratio. Liquid chromatography and ion chromatography were used to determine the key taste components of the freeze-dried products, gas chromatography-mass spectrometry (GC-MS) was used to analyze the difference in aroma substances among the different products, and the color and texture characteristics were analyzed. Sensory evaluation was used to screen for the product with the best flavor. Correlation analysis was used to clarify the effects of combination with other berries on the taste, odor and their interaction in freeze-dried bule honeysuckle pulp. The results showed that in terms of taste substances, the three combinations decreased the contents of sorbitol and glucose in freeze-dried honeysuckle blueberry pulp, but enriched the types of organic acids. In terms of aroma substances, the addition of bog bilberry, raspberry or blackcurrant enhanced the refreshing, bitter apricot kernel-like, roasted and fatty aromas of freeze-dried honeysuckle blueberry pulp and weakened the rose-like aroma caused by phenylacetaldehyde. In terms of quality characteristics, the L*, a* and b* values of freeze-dried honeysuckle blueberry pulp were significantly increased after blending with the other berries, and the hardness was also significantly enhanced. The sensory scores for odor preference of the freeze-dried pulp blends decreased in order of LS > LD > LH, while he sensory scores for taste preference decreased in order of LS > LH > LD. The correlation analysis results showed that there was an interaction between the odor and taste, and the color and texture had potential effects on the flavor quality of freeze-dried berries. This study provides a theoretical basis for the development of vacuum freeze-dried products of cold-hardy berries represented by blue honeysuckle.

To investigate the current quality status of Rizhao white tea in Shandong province, the biochemical quality indicators of 18 Rizhao white tea samples were determined and their sensory quality was evaluated. Meanwhile, their key aroma compounds were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Three Fujian white tea samples were used as controls. The sensory evaluation results showed that Rizhao white tea was grayish-green in color and exhibited intact leaves with prominent bud cores. Fujian white tea had a pure and refreshing tip aroma and tasted mellow. Rizhao white tea had a delicate, sweet aroma with floral notes, and its taste was fresh, sweet and mellow. Both tea infusions had a light yellow, apricot-yellow or orange-yellow color and were bright and clear, and the infused tea leaves were soft to the touch. The soluble sugar and total flavonoid contents of most Rizhao white tea samples were higher than those of Fujian white tea, the average content of amino acid was slightly lower than that of Fujian white tea, the tea polyphenol content was slightly lower than that of Fuding white tea, while the differences in water extract and caffeine contents were not significant. A total of 172 aroma components were detected in the 21 white tea samples. Using the cutoff of variable importance in projection (VIP) score > 1 with a P value < 0.05, 9 differential volatile substances were selected between Rizhao and Fujian white tea made from one bud with one or two leaves, and 10 differential volatile substances were selected between Rizhao and Fujian tea samples made from single leaves (single leaves with stems). Based on relative odor activity values (ROAV), linalool, geraniol, benzyl alcohol, phenylethanol, leaf alcohol, methyl salicylate, trans-β-ionone, trans linalool oxide (furan), benzaldehyde, and 2-pentyl furan were identified as key aroma compounds in Rizhao white tea. Moreover, the ROAV of the aroma compounds geraniol, methyl salicylate, trans-β-ionone, and 2-pentyl furan were higher than those of Fujian white tea, indicating that Rizhao white tea was richer in key aroma compounds.

To understand the effect of inoculated fermentation on the improving the flavor of low-salt air-dried chicken, the impacts of Dabaryomyces hansenii (DH), Lactiplantibacillus plantarum (LP), and their combination (1:1, DL) on the thiobarbituric acid reactive substances (TBARS) value, total volatile basic nitrogen (TVB-N) content, fatty acids, free amino acids, and volatile flavor substances of air-dried chicken with 0.25% and 1% salt were evaluated. The results showed that compared with the uninoculated control group, all inoculated fermentation groups significantly inhibited fat oxidation in low-salt air-dried chicken (P < 0.05). Inoculation with DH and DL significantly increased the contents of unsaturated fatty acids and total free amino acids in air-dried chicken with 1% salt (P < 0.05). A total of 47 and 43 volatile flavor compounds were detected in air-dried chicken with 0.25% and 1% salt, respectively, and the formation of undesirable flavor compounds such as hexanal, 2-methylbutyraldehyde and 3-methylbutyraldehyde was inhibited in all inoculated fermentation groups with 1% salt. Correlation analysis showed that there was a significant correlation between the contents of fatty acids and free amino acids and the contents of key volatile flavor compounds (P < 0.05), indicating that inoculated fermentation could improve the overall flavor of the products by affecting the flavor precursors.

This study systematically analyzed the differences in 38 fatty acids (FAs) composition between Jersey and Holstein cow milk using gas chromatography (GC), and built a breed traceability model by integrating principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results revealed that the total FA content and the contents of 36 individual FAs in Jersey milk were significantly higher than those in Holstein milk (P < 0.05), with 51%, 22%, and 39% increase being observed in the contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA), respectively. Additionally, the contents of n-3 and n-6 FAs in Jersey milk were elevated by 58% and 39%, respectively. PCA identified 21 FAs as markers to discriminate between Jersey and Holstein cow milk using the cut-off of variable importance in projection (VIP) score > 1 with a P value < 0.05, among which C6:0, C8:0, C10:0, C12:0, and C14:0 exhibited the greatest differences between the two milks. Furthermore, Jersey milk demonstrated a lower n-6/n-3 ratio, higher essential fatty acid (EFA) content, and a more favorable linoleic acid (LA)/α-linolenic acid (ALA) ratio compared with Holstein milk. This study provides a scientific basis for discriminating between milk from different breeds of cows and evaluating the nutritional quality of milk.

To analyze the patterns of variation in Chinese chestnut quality under different processing methods, this study constructed a model for describing the sweetness (D value) as a function of starch and soluble sugar contents using principal component analysis and membership function analysis for systematic evaluation of the suitability of 20 major cultivars for raw consumption, steaming, roasting and sand-frying. Eight traits including starch and soluble sugar contents of raw, steamed, roasted and sand-fried chestnuts at 40 days postharvest were determined by high performance liquid chromatography (HPLC) and a dual-wavelength method. Correlation analysis, principal component analysis, membership function analysis, and cluster analysis were conducted using the software SPSS 20.0 and Mega 7.0. The results showed that there were significant differences between raw and processed chestnuts in the eight traits, confirming their usefulness for comprehensive evaluation of chestnuts. Thermal processing significantly altered sugar metabolism balance in chestnuts and reduced the variation in sugar contents among varieties, thereby narrowing the differences in quality. The changes in chestnut quality indicators after thermal processing were based on the targeted adjustment of its inherent characteristics. In fresh chestnuts, there was a metabolic antagonism between starch synthesis and sugar accumulation, which was significantly changed after thermal processing. Steaming increased maltose content compared with fresh fruits and resulted in a positive correlation between amylose and maltose. On the other hand, roasting reduced sucrose and fructose contents and maintained the negative correlation between starch and sucrose. Principal component analysis indicated that processing methods reshaped the weight distribution of quality indicators. The quality indicators of fresh chestnuts were dominated by sucrose and amylose, the major quality factor of steamed chestnuts was maltose, roasted chestnuts showed a competition between sucrose and maltose, and sand frying had an equal influence on both sugars. Cluster analysis identified chestnut varieties suitable for different processing methods; Yanshan Duanzhi and Daban hong were found to be suitable for raw consumption, roasting, and sand-frying, while Zipo was suitable for raw consumption, steaming, and roasting. This study confirmed that a “processing method-variety-quality” matching system could be established for the thermal processing of chestnuts, providing a basis for quality control and targeted breeding in chestnut processing.

This study examined the effects of five pretreatment methods namely ultrasound (US), one freeze-thaw cycle (FT-1), ultrasound combined with one freeze-thaw cycle (US + FT-1), two freeze-thaw cycles (FT-2), and ultrasound combined with two freeze-thaw cycles (US + FT-2) on the vacuum freeze drying (VFD) efficiency and quality attributes of Cantharellus cibarius. The results demonstrated that all pretreatments reduced the drying time (6.25%–37.50%) while increasing the total flavonoid (TFC) and total phenolic contents (TPC) and enhancing the antioxidant capacity. US + FT-1 reduced the drying time by 37.50% and resulted in the highest TFC ((2.79 ± 0.02) mg/g) and TPC ((7.94 ± 0.07) mg/g) and strong antioxidant activity. Additionally, this treatment reduced the bitter amino acid content while preserving high total amino acid levels. These findings indicate that all tested pretreatments improve the drying efficiency and quality of VFD-dried C. cibarius, with US + FT-1 being particularly effective for producing high-quality dried C. cibarius.

To address the problems of quality deterioration in green peppers during postharvest storage, such as reddening, shrinkage, and oxidative degradation of nutritional components, this study employed pulsed light (PL) treatment at an intensity of 3 J/cm2 on Capsicum annuum cv. ‘Jing tian 3’. The treated peppers were stored at 25 ℃, and various quality parameters were assessed throughout the storage period, including sensory attributes, mass loss, firmness, the contents of vitamin C, soluble solid content (SSC), chlorophyll, carotenoids, total phenols and flavonoids, and the activities of polyphenol oxidase (PPO) and antioxidant enzymes (including peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)). This study aimed to elucidate the effect of PL treatment on the storage quality of green peppers. Compared with the untreated control (CK), PL treatment significantly improved the appearance quality of green peppers. On day 10 of storage, PL reduced the mass loss by approximately 12.5% (2.8% vs. 3.2%), the firmness of the treated group was 28 N (compared with 25 N for the control group), and the vitamin C and SSC were 0.2 mg/g and approximately 7.9% higher than those of the control group, respectively. Meanwhile, PL treatment slowed chlorophyll degradation and carotenoid accumulation, thereby delaying fruit reddening. The activities of PPO, POD, CAT, and APX in the PL-treated group were significantly higher than those in the control group at the middle stage of storage (P < 0.05). These results indicate that the treatment with 3 J/cm2 PL effectively delays the reddening and quality deterioration of green peppers during storage.

To address the problems associated with quality deterioration of brown rice during storage, including moisture absorption, lipid oxidation and microbial contamination, this study proposed cellulase-assisted fermentation with Lactobacillus plantarum P-8 for the modification of brown rice and conducted accelerated storage tests. To evaluate the effect of cellulase-assisted fermentation on the storage quality of brown rice, changes in the moisture content, yellowness index (YI), lipid oxidation indicators (fatty acid value, conjugated diene content, and malondialdehyde content), and microbial load of brown rice subjected to cellulase-assisted fermentation (CAF-BR), enzymatically treated brown rice (E-BR), fermented brown rice (F-BR), and blank brown rice (B-BR) were compared during storage. The results showed that CAF-BR had the lowest moisture content and YI during 0–20 days, suggesting the highest resistance to moisture absorption and yellowing. Although E-BR and F-BR showed no significant difference in these parameters, both were superior to B-BR. As for the extent of lipid oxidation, the fatty acid value of CAF-BR was only (13.75 ± 0.20) mg/100 g, which was significantly lower than that of the other groups; CAF-BR and F-BR exhibited the smallest increase in fatty acid value, conjugated dienes and malondialdehyde throughout storage, while the rates of increase in E-BR and B-BR were similar and relatively high, indicating that cellulase-assisted fermentation could more effectively delay lipid oxidation. Additionally, CAF-BR had the highest total microbial count, following by F-BR, and the total microbial count and mold count increased most slowly during storage. This indicates that the cellulase-assisted fermentation might promote the proliferation of lactic acid bacteria through the release of small-molecule sugars from cellulose hydrolysis, thereby enhancing the inhibition of lipid oxidation and suppressing the growth of harmful microbes. In conclusion, cellulase-assisted fermentation with L. plantarum P-8 can effectively delay the storage stability and safety of brown rice, thereby providing theoretical and practical references for the development of green grain storage technologies.

To clarify the regulatory effect of nitric oxide (NO) treatment on the postharvest flavor quality of apricot fruits, Chuanzhihong apricots were treated with 0.2 mmol/L sodium nitroprusside (SNP) as an exogenous NO donor or distilled water (control) before storage at 25 ℃ and 80% relative humidity (RH). The effect of NO treatment on the flavor quality of apricots was investigated by determining the contents of sugars and organic acids, and the activities of key enzymes, as well as volatile organic compounds (VOCs). The results showed that SNP treatment inhibited the increase in the contents of sucrose, fructose and glucose, maintained the contents of malic acid, citric acid and oxalic acid, suppressed the activity of NAD-dependent malic enzyme (NAD-ME), enhanced the activity of NAD-dependent malate dehydrogenase (NAD-MDH) in the late storage period, and delayed the occurrence of peak lipoxygenase (LOX) activity. Meanwhile, the activity of alcohol dehydrogenase (ADH) was promoted in the early storage period but inhibited in the late storage period by SNP treatment. A total of 40 VOCs were identified by gas chromatography-ion mobility spectrometry (GC-IMS). The fingerprint showed that SNP treatment promoted the accumulation of esters and ketones in apricot fruits in the early storage period to enhance fruity and creamy aromas, and inhibited the production of aldehyde oxidation products and off-flavor substances in the middle and late storage periods. In conclusion, 0.2 mmol/L SNP treatment effectively delayed the loss of aroma components and inhibited flavor deterioration in apricot fruits during storage by regulating the contents of sugars and organic acids, the activities of key enzymes, and the contents of volatile flavor substances.

Objective: This study investigated the inhibitory effect of Bacillus amyloliquefaciens PTL16 on the fungal pathogen Colletotrichum gloeosporioides in yellow passion fruit, as well as its impacts on the appearance, antioxidant capacity and disease resistance of the fruit. Methods: Fresh passion fruit was sprayed with B. amyloliquefaciens PTL16 suspension and stored at (25 ± 1) ℃ and 85% relative humidity (RH) for up to 16 days. Appearance, reactive oxygen species (ROS) metabolism and resistance metabolism-related indicators were evaluated during the storage period. The results showed that treatment with B. amyloliquefaciens PTL16 significantly inhibited the fungal pathogen in passion fruit, reduced the spore germination rate and significantly slowed down the decay of the fruit, effectively decreased the production and accumulation of superoxide anion radical and malondialdehyde (MDA), and significantly enhanced the activities of antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), as well as the content of reduced glutathione (GSH). Additionally, it effectively increased the activities of resistance-related metabolic enzymes, including phenylalanine ammonia-lyase (PAL), peroxidase (POD), chitinase (CHI), β-1,3-glucanase (GLU), cinnamate-4-hydroxylase (C4H), and 4-coumarate:CoA ligase (4-CL). These effects collectively contributed to maintaining the storage quality of passion fruit. Conclusion: B. amyloliquefaciens PTL16 is capable of maintaining the postharvest quality of passion fruit and shows potential as a biological control agent for the preservation of the fruit.

A novel metal-organic framework/molecularly imprinted polymer (MOF/MIP) membrane based on carboxymethylated filter paper (CMFP) for the high-throughput and specific detection of six tetracycline residues in aquatic products was prepared by an in-situ growth method. The material combined the high specific surface area of MOF and the specific recognition capacity of MOF. Compared with traditional solid-phase extraction (SPE) methods, the enrichment and elution time was shortened from 45 to 15 minutes, and the problem of SPE column blockage was avoided. In the optimized method, extraction was performed using 0.1 mol/L Mcllvaine-Na2EDTA buffer (pH 4.0), and after pH adjustment to 6.0, adsorption onto three pieces of the CMFP@UiO-66-NH2@MIP membrane was performed for 9 min, followed by ultrasonic-assisted elution with 5% (V/V) acetic acid in methanol for 6 min; detection was carried out using ultra-high liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). All analytes showed good linearity in the concentration range of 2–500 μg/L (R2 ≥ 0.999 8), and the detection limit was as low as 0.62–0.95 μg/kg. Spiked recovery rates were in the range of 82.5%–96.8% with relative standard deviation (RSD) ≤ 4.13%. These figures of merit were significantly better than those of the national standard method with SPE. This material could be reused for more than 5 times, effectively reducing costs. This study provides an efficient and low-cost pretreatment method for the multiresidue detection of tetracyclines in aquatic products, which has important application value in the field of food safety monitoring.

To establish an accurate method for the geographical discrimination of Zanthoxylum, this study analyzed differences in characteristic quality indicators including total sanshoamides, volatile oils and sanshools among 106 batches of Zanthoxylum bungeanum and Z. schinifolium from representative production regions in Gansu, Sichuan, Yunnan, Shaanxi and Chongqing provinces. The differences in aroma components were determined by solid-phase microextraction (SPME) using a DVB/C-WR/PDMS fiber, separation on a DB-5MS capillary column (30 m × 0.32 mm, 0.25 μm) and gas chromatography (GC) using an electron ionization (EI) source. Through flavoromics approaches and multivariate data analysis, six characteristic differential aroma components (sabinene, myrcene, D-limonene, eucalyptol, α-pinene, and L-α-pinene) across geographical origins and species were identified. A four-component model for the geographical discrimination of Zanthoxylum was developed based on these six aroma components and validated using 28 blind samples, obtaining 100% accuracy. The model has been successfully applied in the geographical discrimination of Zanthoxylum. This method, overcoming the market over-reliance on traditional sensory evaluation, enables rapid geographical discrimination of Zanthoxylum. This study provides a reference for establishing a Zanthoxylum identification and traceability system.

Flavor is a key factor influencing food quality perception, consumer acceptance, and product competitiveness. Although traditional flavoromics has made significant progress in identifying flavor compounds, it remains challenging to comprehensively elucidate the mechanism of flavor formation mediated by ecological factors within food systems. Against this backdrop, an increasing number of researchers have attempted to analyze the formation process and mechanism of food flavor mediated by biological and ecological factors from the perspective of ecological flavoromics, integrating multidisciplinary theories from system biology, environmental ecology, and food flavor chemistry. This paper systematically reviews recent progress in ecological flavoromics at both the micro and macro levels, explores future trends for the application of ecological flavoromics in food flavor research, and finally summarizes the challenges facing ecological flavoromics research. The aim is to provide important theoretical and methodological references for deciphering the biological mechanism of food flavor formation and for the intelligent design of future food flavors.

Resistant starch (RS), as a novel dietary fiber, has shown promising potential in the intervention of type 2 diabetes mellitus (T2DM) due to its unique resistance to digestion and metabolic regulatory functions. This paper systematically reviews the structural characteristics, digestion resistance mechanism, and metabolic regulatory effect of RS on T2DM. First, the anti-digestive mechanism of RS is elucidated from the perspectives of molecular conformations, crystal types, and the synergistic effects of multi-component food matrices. Second, the molecular mechanisms by which RS alleviates T2DM through reshaping the gut microbiota, regulating the short-chain fatty acids (SCFAs)-bile acid metabolic network, repairing the intestinal barrier, and modulating insulin signaling pathways are thoroughly discussed. Finally, the innovative applications of RS in targeted delivery systems, controlled release technologies for drug delivery, and functional food development are highlighted. Furthermore, we propose that precise nutritional intervention by integrating smart responsive carriers and multi-omics technologies would be a future direction. This review aims to provide theoretical support for the fundamental research and clinical translation of RS in the prevention and treatment of metabolic diseases.

Yeast polysaccharides are sustainable and environmentally friendly functional polysaccharides, mainly including β-glucan and mannan. Studies have shown that yeast polysaccharides possess excellent functional properties and biological activities and have broad application prospects in the fields of food and biomedicine. This paper reviews the structural composition, preparation methods and modification techniques of yeast polysaccharides, with a focus on their applications in the food industry, including baked foods, dairy products, meat products, mayonnaise, food preservation, and others foods. In addition, the applications of yeast polysaccharides in the biomedical field are also discussed, mainly including immune regulation, antioxidant activity, promotion of intestinal health, drug delivery system formulations, blood sugar and lipid reduction, promotion of wound healing and tumor regulation. This article summarizes the current research on yeast polysaccharides, aiming to lay a foundation for their research and application in the fields of food and biomedicine.

Food packaging plays a crucial role in ensuring food safety, extending shelf life and maintaining food quality. However, traditional packaging materials have limitations in terms of controlled release of active ingredients, stability and functionality, rendering them inadequate to meet the demands of the modern food industry for active packaging. Mesoporous materials, due to their high specific surface area, adjustable pore size and surface chemical properties, can serve as ideal carriers for controlled release of functional molecules in active packaging, providing a new solution for food active packaging. In the field of packaging, particularly in food packaging, there are relatively few review articles on mesoporous materials. This paper reviews the development history and preparation methods of mesoporous materials. From the perspectives of organic functional group modification and inorganic nanoparticle loading, it in-depth analyzes the surface modification and functional design of mesoporous materials. The paper systematically reviews recent progress in the application of mesoporous materials in controlled-release active packaging and discusses future development directions and challenges, aiming to provide new insights for the precise controlled release of active packaging and the application of mesoporous materials in active packaging.

Baked foods are favored by consumers for their unique flavor and rich texture. Fat is an important part of baked foods. Its long-term excessive intake may have adverse effects on health. Therefore, the development and application of fat substitutes have become one of the research hotspots in the field of baked foods. According to their composition, fat substitutes can be divided into four categories: carbohydrate-based, protein-based, lipid-based and composite substitutes. Carbohydrate-based fat substitutes simulate fat texture through thickening, emulsification and gelation, but are deficient in flavor. Protein-based fat substitutes can strengthen the gluten network structure, but lack thermal stability. Lipid-based fat substitutes can effectively reduce the content of saturated fatty acids, but affect the digestion and absorption performance. Composite fat substitutes mainly integrate the functional advantages through multi-component synergy and overcome the limitations of single-component fat substitutes, thereby better adapting to the needs of different baking processing environments, but they are costly. In this paper, the action mechanism and characteristics of various fat substitutes are systematically elucidated, and recent progress in their application in baked foods such as pastries, breads and biscuits is discussed. Moreover, the current challenges are analyzed in depth, and possible future development directions are discussed, aiming to provide an important reference for in-depth research and industrial application of fat substitutes.

Bivalves, a significant marine aquatic resource, possess unique muscle structure and protein composition, which hold immense importance in food processing and nutritional research. This paper systematically reviews the structural characteristics, contraction mechanism, and energy metabolism pattern of the adductor muscle of bivalve and examines the histological and biochemical differences between the striated and smooth adductor muscles. This article also reviews the effects of thermal processing and frozen processing on muscle contraction and analyzes the relationship between paramyosin and processing characteristics. It aims to establish a theoretical foundation for bivalve processing, thereby enhancing the nutritional value and market competitiveness of bivalve products.

As food consumption and internet technology develop in China, social platforms represented by WeChat and QQ have attracted a large number of food producers and operators by virtue of their convenient transaction methods and extensive user base. As an online food transaction service provider, social platforms possess both social and economic attributes and must fulfill statutory duties such as conducting access reviews and risk monitoring on food producers and operators. However, under the multi-responsibility system of social platforms in China, their legal liabilities in online food transactions face issues such as misalignment between platform responsibilities and roles, ambiguous standards for fulfilling responsibilities, and lack of sufficient internal motivation and external support for platform accountability. Accordingly, we should reshape the legal responsibilities of social platforms, clarify their legal status, improve the responsibility setting and construct a supporting system for responsibility bearing on the basis of giving consideration to efficiency and fairness so as to promote the orderly development of the online food industry and guarantee consumers’ right to life and health.

As an indispensable seasoning in the daily diet of residents, salt plays an important role in the food industry, which has multiple functions including imparting saltiness to foods, improving food texture, and inhibiting the growth of microorganisms. However, excessive salt intake may increase the risk of many chronic diseases such as hypertension and cardiovascular disease. This paper provides a summary of the current status of salt intake in different countries and the health risks associated with high-sodium diets, focusing on the major strategies for salt reduction in foods and their underlying principles including the use of salt substitutes, multi-sensory enhancement of saltiness perception, optimization of salt crystal structure, food structure design, and the application of emerging processing technologies to assist in salt reduction. In addition, various methods for evaluating saltiness are summarized and analyzed, with the aim of promoting the development and application of healthy low-sodium food products.

As a core analytical method to explore the interaction between small molecules and biological macromolecules, molecular fishing technology has its own unique advantages in the screening of active ingredients in complex samples. For precise capture of specific molecules, this technology integrates surface plasmon resonance, biolayer interferometry, ligand fishing, and pull-down. Allowing label-free screening, molecular fishing effectively bypasses the limitations of ‌traditional labeling methods‌. With its high sensitivity and screening efficiency, it can quickly identify the target active ingredients from complex systems, and plays an irreplaceable role in the field of medicinal and edible homologous plants. This paper systematically reviews the development and evolution of molecular fishing technology, and elaborates on its principle and application methods. A special focus is placed on the state-of-the-art application of this technology in the screening of active components in medicinal and edible homologous plants and the analysis of action mechanisms, fully presenting its research value and innovative achievements. This review hopes to provide theoretical support and practical reference for the in-depth development of this technology in the field of medicinal and edible homologous plants.

Anthocyanins are a class of natural pigments widely found in plants, formed by the glycosidic bonding of anthocyanidins with sugars, and typically featuring acylated structures. Anthocyanins exhibit diversity in structure, physicochemical properties, and biological activity because of the differences in the type, number, and linkage position of glycosyl and acyl groups involved in glycosylation and acylation. Isomerization is a key cause of the diversity of anthocyanins. This article systematically reviews the structures and degradation patterns (under varying conditions of pH, light exposure, etc.) of natural anthocyanin isomers, the methods used for their separation, purification and identification, and their biological activities (antioxidant activity, regulation of glucose and lipid metabolism, and antihypertensive properties). Finally, the current challenges and future directions in research on natural anthocyanin isomers are discussed.

Diacylglycerol (DAG), a functional oil component, serves as a healthy substitute for triacylglycerols (TAG) oil. It enhances both the taste and nutritional value of foods. Among its isomers, 1,3-DAG offers specific health benefits: after metabolism in the human body, it reduces visceral fat accumulation, lowers blood lipids, and inhibits body mass gain. In recent years, it has attracted the attention of consumers. Comprehensive review of DAG preparation and purification technologies and its safety evaluation holds great importance for expanding its industrial applications. In this article, we first summarize the common preparation and purification technologies for DAG, highlighting their advantages, disadvantages and industrial application prospects. Next, the safety of DAG along with potential risk factors that merit attention is discussed. Furthermore, some examples of the application of DAG in various fields such as foods are presented. Finally, we explore future research directions and development trends. This review aims to provide a reference and technical support for the further development and utilization of DAG products.