As global trade continues to accelerate, there are a wide variety of foodborne hazards, and foods have a short consumption cycle, higher requirements are raised for the timeliness, sensitivity and intelligence of food safety testing. Immunoassay techniques, which rely on the specific binding between antigens and antibodies, have been widely applied in the field of food safety testing due to their high sensitivity, strong specificity, and operational simplicity. However, traditional murine or rabbit antibodies suffer from several limitations, including poor stability, limited amenability to engineering, high production costs, and reliance on animals. As a new type of biometric material, nanobodies derived from shark and camelids exhibit great potential in rapid food safety detection owing to their high affinity, robust stability, and easy expression and modification. This review systematically summarizes the structural characteristics and preparation methods of nanobodies, with a focus on recent progress in their application for the rapid and intelligent detection of common foodborne hazards. Furthermore, the application prospects and challenges of nanobodies in various fields such as food safety and environmental monitoring are discussed with the aim of providing support for the development and industrial application of analytical techniques based on nanobodies.

In this study, by designing specific polymerase chain reaction (PCR) primers and clustered regularly interspaced short palindromic repeats (CRISPR) RNA (crRNA) probes targeting the aprX gene of Pseudomonas fluorescens, a CRISPR/CRISPR-associated protein 12a (Cas12a)-based fluorescence assay was successfully established for the rapid and sensitive detection of P. fluorescens in dairy products. The results showed that the assay exhibited a linear range of 102–108 CFU/mL, with a limit of detection (LOD) of 101 CFU/mL. Moreover, the method demonstrated excellent specificity and no cross-reactivity with common pathogens (such as Salmonella). Furthermore, recoveries from pasteurized milk and ultra-high temperature-treated milk spiked with different concentrations of P. fluorescens ranged from 102.218% to 111.981%. Overall, the CRISPR/Cas12a fluorescence assay exhibited high sensitivity and specificity, providing a novel approach for the rapid detection of P. fluorescens in dairy products.

Crops are susceptible to mycotoxin contamination during growth, harvest, and storage. These contaminants can enter the food chain through processed foods and feed, posing significant risks to humans, including acute or chronic poisoning. The development of efficient detection technologies for mycotoxins in foods is crucial for ensuring food safety and protecting public health. Metal-organic frameworks (MOFs)-based electrochemical nanosensors have garnered significant attention in food safety detection owing to the fact that they can integrate the advantages of MOFs including high specific surface area, ordered pore structures, abundant functional groups and adsorption sites, tunable architectures, and excellent chemical stability, and they are simple to operate and highly sensitive. This review article summarizes recent advancements in MOF-based electrochemical nanosensors for mycotoxin detection in food matrices. It systematically discusses the structural features, properties, and synthesis methods of MOFs tailored for mycotoxin detection, highlights recent progress in their application and analytical advantages, and critically analyzes existing challenges in the application of MOFs in the field of electrochemical sensing. Furthermore, future trends in the application of MOF-based sensors in food safety detection are envisioned.

This study systematically investigated the alleviating effect and underlying mechanism of Boletus edulis extract on dextran sodium sulfate-induced enterocolitis in mice. An integrated approach combining ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), multi-omics analysis, molecular docking, and network pharmacology was employed. The results showed that the active components of B. edulis extract and their potential targets were identified by UPLC-MS/MS and comprehensive analysis of multi-omics database. The targets of these active ingredients were predicted by network pharmacology and screened for potential targets of B. edulis against inflammatory bowel disease. By constructing compound-target interaction networks and protein-protein interaction networks, key target genes such as AKT1 and TNF were identified. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses indicated that the active components of B. edulis exerted anti-inflammatory effects by affecting several inflammation-related signaling pathways including the nuclear factor-kappa B (NF-κB) signaling pathway. Molecular docking studies further confirmed the interaction of the active ingredients in B. edulis with inflammation-related molecules and revealed that the anti-inflammatory effect of emeheterone (3,6-dibenzyl-5-methoxy-4-oxido-1H-pyrazin-4-ium-2-one) in B. edulis was particularly significant in inflammatory bowel disease. In addition, histological analysis with periodic acid-Schiff staining confirmed that B. edulis significantly restored intestinal mucin expression in dextran sodium sulfate-induced mice, and blood metabolomics analysis revealed that B. edulis ameliorated systemic metabolic disorders induced by dextran sodium sulfate by improving tryptophan and tyrosine metabolism. In summary, B. edulis may repair the intestinal mucosal barrier by inhibiting the nuclear factor-κB signaling pathway, effectively ameliorate dextran sodium sulfate-induced metabolic disorders in mice and restore metabolic homeostasis by regulating tryptophan and tyrosine metabolism. Overall, B. edulis can be used as a natural multi-targeted intervention strategy for intestinal inflammation with potential applications in the prevention and treatment of inflammatory bowel disease, providing a theoretical basis for the development of novel intestinal health intervention programs.

To explore the lactic acid bacteria fermentation characteristics of Flammulina velutipes and its mechanism in alleviating hyperlipidemia, a mixed-strain starter suitable for fermenting F. velutipes was selected from 8 species of lactic acid bacteria. A mouse model of hyperlipidemia was established, and the hyperlipidemic and normal animals were gavaged with fermented F. velutipes (FFV). The results showed that FFV prepared with a mixed starter of Lacticaseibacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus (2:3:1, m/m) had a sensory score of 84.60, a pH of 3.46, a total acid production of 0.78 g/100 g, and a total viable count of 2.7 × 1010 CFU/mL. FFV reduced liver wet mass and index and improved hepatic antioxidant capacity. It also significantly reduced the levels of serum total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL-C) and the activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in hyperlipidemic mice, showing potent hypolipidemic effects. FFV significantly reduced the Firmicutes/Bacteroidetes ratio in the mouse gut microbiota and increased the relative abundances of Akkermansia, Faecalibacterium, Dubosiella, Lactobacillus, Bifidobacterium, and Bacteroides, while reducing the levels of Helicobacter and Desulfovibrio. Moreover, the changes in the microbiota were correlated with the levels of serum lipids, transaminases, and liver oxidative stress. A total of 4 354 metabolites belonging to 21 major categories were identified in the mouse gut contents, among which amino acids and their derivatives accounted for the largest proportion (39.98%). After being induced by a high-fat diet, the gut microbial metabolites of mice changed significantly. FFV improved the composition of gut microbial metabolites in hyperlipidemic mice by regulating the contents of polypeptides, fatty acyls, organic acids, and alkaloids produced by gut microbiota metabolism. This study confirms that FFV alleviates hyperlipidemia, modulates the gut microbiota and rectifies metabolic disturbances in mice, providing a theoretical basis for the development of functional foods from FFV.

The present study investigated the effects of three existing forms of theaflavins (TFs) after digestion: aqueous solutions, oil-water mixtures and water-in-oil (W/O) emulsions on their cellular uptake and transport using the Caco-2 cell model. The results demonstrated that the cellular uptake rate of TFs in the W/O emulsion was 11.02%, which was 3.13 and 2.50 times higher than that of TFs in the aqueous solution (3.52%) and the oil-water mixture (4.41%), respectively. After 4 h incubation, theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3’-gallate (TF3’G), and theaflavin-3,3’-digallate (TFDG) in the emulsion were all absorbed, with uptake rates of 5.83%, 1.36%, 2.63%, and 1.21%, respectively. In contrast, only TF was detected in the oil-water mixture and aqueous solution. The cellular secretion rates of TFs in the oil-water mixture and aqueous solution increased slowly from 1 to 4 h of incubation, whereas that of TFs in the W/O emulsion increased rapidly. After 4 h incubation, the cellular secretion rate of TFs in the W/O emulsion reached 28.72%, which was 3.6 and 2.5 times higher than that of TFs in the aqueous solution and the oil-water mixture, respectively. Only two monomers, TF and TF3G, were detected in the secretion from the aqueous solution group, whereas all four TF monomers were identified in both the emulsion and oil-water mixture groups. The secretion rates of TF, TF3G, TF3’G, and TFDG from the emulsion were 16.32%, 2.15%, 3.97%, and 6.28%, respectively, which were 2.39, 1.90, 1.78, and 4.49 folds higher than those of the oil-water mixture, respectively. The bioavailability of TFs in the W/O emulsion was 22.95%, 11.3 and 4.4 folds higher than that of the aqueous solution and the oil-water mixture, respectively. This study demonstrates that W/O emulsions significantly improve both the cellular absorption and bioavailability of TFs, providing an important theoretical foundation for their application in the functional food industry.

This study investigated the dynamic changes of volatile flavor compounds, fatty acids, amino acids, and small-molecule sugars in charcoal-roasted Qidan Wuyi rock tea during the roasting process using electronic nose (E-nose) and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS). Orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to identify nine key differential compounds, namely (E,E)-2,4-heptadienal, 3,5-octadien-2-one, α-ionone, (E,E)-2,4-hexadienal, linalool, phenylacetaldehyde, aspartic acid, serine, and D-arabinose. The findings of this study provide data support and a theoretical basis for standardizing the roasting process of Wuyi rock tea, establishing an objective quality evaluation system, and facilitating targeted product development.

In order to tap into the advantages of Xiangxi Huangjincha variety resources and distinguish Huangjincha green tea from baked green tea from other cultivars, headspace-solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and chemometrics were utilized to compare the differences in key volatile compounds among Huangjincha 1 (HJC), Bixiangzao (BXZ), and Fuding Dabai (FDDB) baked green teas from different production areas in Xiangxi Prefecture. Moreover, a discriminant model was constructed using random forest. The results of sensory evaluation showed that the aroma profiles of 39 baked green tea samples were dominated by clean and chestnut-like aromas. HS-SPME-GC-MS analysis identified a total of 161 volatile compounds. The contents of total volatile compounds, alcohols, and esters in HJC were significantly higher than those in BXZ and FDDB (P < 0.05). Using the cutoff of variable importance in the projection (VIP) > 1, P < 0.05 and fold change (FC) ≥ 2 or ≤ 0.5, 23 key differential volatile compounds that could distinguish HJC from BXZ and FDDB were selected by chemometrics. The random forest model constructed based on the selected volatile compounds could discriminate HJC from non-HJC green tea accurately. Moreover, terpenoids and their derivatives such as geraniol and α-terpineol were considered potential biomarkers of HJC. The research results can provide a theoretical basis for the quality control and industrial development of Xiangxi Huangjincha.

The purpose of this study was to investigate the potential association between the bacterial community and zinc protoporphyrin (ZnPP) formation in the biceps femoris (BF) and semimembranosus (SM) muscles of Xuanwei ham of different ages (1, 2, and 3 years old) and to isolate and characterize the dominant bacteria promoting ZnPP production. Flame atomic absorption spectroscopy (FAAS), high performance liquid chromatography (HPLC) and high-throughput sequencing (HTS) were used to comprehensively analyze the color characteristics, pigment composition, metal ions and bacterial community of Xuanwei ham, with a focus on the isolation, screening and characterization of the dominant bacteria that promote the ZnPP synthesis in Xuanwei ham aged two years. The results showed that Staphylococcus was the dominant genus in Xuanwei ham, with its relative abundance showing a significant positive correlation with ZnPP content. A total of 4 Gram-positive bacteria were isolated and identified in BF and SM from two-year-old Xuanwei ham, including Staphylococcus aureus, S. epidermidis, Brachybacterium paraconglomeratum, and Tetragenococcus halophilus. In a Xuanwei ham fermentation model, inoculation with these strains resulted in higher ferrochelatase (FECH) activity and ZnPP content compared with the uninoculated control, indicating they could promote the formation of ZnPP by increasing FECH activity. The findings from this study provide a theoretical basis to understand the mechanism of the color development of meat products and for the color regulation and quality control of dry-cured ham.

This study systematically compared the structure and physicochemical properties of starch in core flour, break flour, and straight-grade flour from three wheat varieties. The particle size, gelatinization characteristics, thermal properties, short-range order structure, and crystal structure were analyzed to comprehensively characterize the composition, thermal response behavior, and multi-scale structural features of the starch. The results showed that the starch in break flour had higher levels of B-type starch, pentosan, and ash, while the starch in core flour exhibited higher amylose content, crystallinity, and short-range order than did that in the other flours. With respect to functional properties, core flour starch performed excellently in terms of paste transparency, swelling power, gel strength, and viscosity parameters, with superior freeze-thaw stability. Correlation analysis further revealed that the relative content of B-type starch was a key structural variable which determined the differences in gelatinization temperature, viscosity formation and gel properties. This study clarifies the structure-function relationship of starch in different mill streams, providing a theoretical basis for the precise design of starch-based functional flour, the hierarchical utilization of wheat resources, and the development of specialty flour.

To enhance the quality of hydroponic lettuce, this study examined the effect of adding different concentrations of glycine and humic acid five days before harvest on the physical properties, nutritional components (phenols, soluble monosaccharides, and sesquiterpene lactones), and flavor of three lettuce varieties, Huqian (green), Rebaweiya (red), and SAGC88 (red). The results showed that treatment with low concentrations of glycine (3 mmol/L) and humic acid (50 mg/L) significantly increased the firmness of lettuce by 25.1% to 33.8% and promoted the accumulation of soluble monosaccharides and phenols relative to the control group. The overall quality of Huqian treated with high concentrations of glycine and humic acid, Rebaweiya treated with low concentrations of glycine and humic acid, and SAGC88 treated with high concentrations of glycine and humic acid exceeded that of the control group. Sensory evaluation showed that the sweetness and consumer preference of the treated groups were significantly improved. The sucrose content was significantly positively correlated with the sweetness (r = 0.68) and consumer preference (r = 0.85), while the contents of phenolic acids were significantly negatively correlated with the consumer preference (r < −0.70). The ratio of total sugar to total phenols was significantly negatively correlated with the bitterness (r = −0.74) and significantly positively correlated with the sweetness (r = 0.73) and consumer preference (r = 0.74), indicating that increasing the sugar-to-phenol ratio can result in a balanced flavor. The study demonstrated that regulating the concentrations of glycine and humic acid can improve the taste of lettuce by increasing the sugar-to-phenol ratio, providing a basis for enhancing the quality of hydroponic lettuce.

A wet process was used to prepare infant formula by spray-drying after adding different concentrations of cholesterol to emulsions containing milk fat globule membrane materials, and the fat encapsulation rate, reconstitutability, physical stability and digestive properties after reconstitution of the formula were evaluated. The results showed that the maximum fat encapsulation rate of 86.43% was reached when cholesterol was added at a level of 20 mg/13 g (milk powder), and both the wetting time and dispersion time were the shortest. During in vitro digestion, the formula added with 20 mg of cholesterol showed the smallest particle size, uniform fat distribution and the largest fatty acid release. Furthermore, we explored the mechanism for the effect of cholesterol addition into infant formula on lipid digestion and absorption. This study provides a new idea for humanizing the composition and function of infant formula.

To address the problem of quality deterioration caused by the combined effects of ice crystal growth and starch retrogradation during the frozen storage of cooked noodles as well as bread staling during storage, the effects of adding different amounts of lipase derived from Moesziomyces aphidis on the freezable water content, water distribution, protein secondary structure, textural properties, and cooking quality of frozen cooked noodles as well as the alveograph characteristics, pasting properties, and staling rate of bread were investigated by differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR) and texture analyzer. Results showed that addition of the lipase at 15 mg/kg resulted in the best quality of frozen cooked noodles, decreasing the freezable water content by 18.37%, increasing the proportion of strongly bound water by 13%, raising the hardness and extension at break by 22.46% and 68.98%, respectively, and significantly reducing the cooking loss rate. In addition, it increased the specific volume of bread by 12%, reduced the hardness and staling rate by 28.48% and 37.17%, respectively, and significantly enhanced dough ductility and gas-holding capacity. Thus, the lipase effectively improves the frozen storage stability of noodles and the anti-aging property of bread, aligning with the trend of clean label and offering broad applications in frozen and baked cereal products.

This study investigated the effects of incorporating four dietary functional ingredients, Hedyotis Diffusae Herba (HDH), Citri Reticulatae Pericarpium (CRP), Ulva prolifera‌, and jasmine, into biscuit on its nutritional properties, sensory quality, and digestive characteristics. The results showed that HDH enhanced gluten compactness, conferring biscuit higher hardness (1 250.86 ± 94.03) g and chewiness (0.79 ± 0.12) mJ, and the hardness of biscuit incorporated with U. prolifera or jasmine was significantly lower than that of biscuit incorporated with HDH (P < 0.05). In terms of nutritional properties, jasmine-incorporated biscuit exhibited significantly higher levels of polyphenols, (19.78 ± 0.04) mg/g, and flavonoids, (43.01 ± 0.76) mg/g, as well as greater 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, (34.29 ± 1.14) μmol/g, and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical cation scavenging activity, (39.83 ± 0.06) μmol/g, compared with commercial and control biscuits (P < 0.05). Regarding digestive properties, commercial biscuit showed the highest content of rapidly digestible starch, resulting in an expected glycemic index (eGI) value of 86.60 ± 3.31, whereas jasmine-incorporated biscuit exhibited the lowest content of rapidly digestible starch, (0.26 ± 0.25)%, and consequently the lowest eGI value of 75.46 ± 0.82. In terms of flavor and sensory characteristics, HDH-incorporated biscuit had distinct advantages in taste, texture, aroma, and structure. Analysis of volatile components indicated that alcohols, esters, and terpenes were the core flavor substances of biscuit, with hydrocarbons contributing less to the flavor profile. The high content of D-limonene in CRP-added biscuit contributed to its characteristic citrus-like aroma, while the presence of decyl acetate in U. prolifera‌-incorporated biscuit conferred it a unique flavor. Jasmine-incorporated biscuit, enriched with aroma substances, exhibited a good balance of floral and milky aromas, with a milder sweetness. In conclusion, the incorporation of dietary functional ingredients can balance the sensory characteristics and processing adaptability of biscuit, achieving an organic unity of “nourishment” and “palatability”, providing consumers with diverse healthy options.

A mutant strain named BV227 with higher yield of antimicrobial lipopeptides was obtained from Bacillus velezensis BVQ121, a strain producing lipopeptides, by atmospheric and room temperature plasma (ARTP)-LiCl mutagenesis. Under optimized fermentation conditions, BV227 produced 122.31% more lipopeptides than did BVQ121. Liquid chromatography-mass spectrometry (LC-MS), whole-genome sequencing, and transcriptome analysis revealed that: 1) the mutant strain produced more types and larger amounts of fengycin homologs; 2) four key nonsynonymous single-nucleotide polymorphisms (SNPs) significantly affected the lipopeptide biosynthetic pathway; 3) genes involved in quorum sensing were significantly enriched; and 4) the alcohol dehydrogenase and fatty acid hydroxylase genes were significantly up-regulated, enhancing fatty acid precursor supply and increasing the structural diversity and bioactivity of lipopeptide. Antimicrobial assays using the Oxford cup method confirmed that the lipopeptides produced by the mutant strain exhibited strong inhibitory effects against Salmonella sp. and Edwardsiella ictaluri, and demonstrated excellent thermal stability. In summary, the mutant strain, in comparison to the parental strain, had an enhanced ability to produce lipopeptides under optimized fermentation conditions. Our findings confirmed the influence of genomic variation on the expression of key genes related to the synthesis of antimicrobial lipopeptides. This study provides a molecular foundation for establishing gene expression regulatory networks and rationally designing metabolic engineering strategies, and also offers a theoretical basis for the large-scale application of B. velezensis in food preservation and other fields.

This study expanded on previous research by focusing on the regulatory effect of extracellular vesicles (Baevs) of Bifidobacterium animalis on the polarization of colorectal cancer cells and macrophages and the related mechanisms. The results showed that Baevs not only effectively inhibited the proliferation of HT-29 cells in a concentration-dependent manner, but also induced cell apoptosis and increased the level of reactive oxygen species (ROS). In the co-culture environment of HT-29 cells with RAW264.7 macrophages, Baevs reduced the ratio of interleukin-6 (IL-6) to IL-10, indicating that it might reduce the risk of tumor metastasis and recurrence by regulating the tumor immune microenvironment. In addition, through cell transcriptomics analysis, it was found that tumor suppressor genes such as DUSP10 and SOCS1, the mitogen-activated protein kinase (MAPK) pathway and the peroxisome proliferator-activated receptor (PPAR) signaling pathway under co-culture conditions, and inflammatory factors such as IL-17 were all up-regulated, indicating that Baevs could inhibit the proliferation of HT-29 cells, prevent their metastasis, and promote the transformation of tumor-associated macrophages (TAMs) to M1-like phenotype. The findings from this research showed that Baevs could exert its anti-tumor effect by regulating the metabolic pathways of tumor cells and regulating the polarization of TAMs, providing a scientific and theoretical basis for the development of anti-tumor preparations based on probiotic bacterial extracellular vesicles.

In this study, a lactic acid bacteria was isolated and purified from naturally fermented Cabernet Sauvignon mash from the wine-producing region of Qingtong Gorge in the eastern foothill of Helan Mountain in Ningxia. It was identified as Lentilactobacillus hilgardii through 16S rRNA sequence analysis and whole genome sequencing and was named Q19. With respect to ethanol tolerance, L. hilgardii Q19 could survive in MRS medium with 19% (V/V) ethanol and grow up to an OD600 of 0.18, with its ethanol tolerance being higher than that of commercial wine strains, which can tolerate up to 16% (V/V) ethanol. Meanwhile, we compared L. hilgardii Q19 with the commercial Oenococcus oeni strain 31-DH in terms of fermentation rate, basic physicochemical indices, and major volatile compounds. The results showed that the fermentation performance of L. hilgardii Q19 was excellent. Some physicochemical indicators of wine fermented by this strain were better than those of wine fermented by O. oeni 31-DH, with the former containing 23 more volatile compounds and having a more complex aroma. Therefore, L. hilgardii Q19 has great potential for commercial use, particularly for addressing the challenges of malolactic fermentation (MLF) in high-ethanol wine making.

In this study, high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to determine the microbial diversity and flavor substances in Jiupei at 0, 3, 6, 9, 12, 15, 20, 25, 30, 40, 50, and 60 days of fermentation. The results indicated that the yeast flora accounted for 43.24% of the total relative abundance of the microbial communities during Jiupei fermentation, consisting of 49 yeast genera including Kazachstania, Saccharomyces, Pichia, Saccharomycopsis, Debaryomyces, Trichosporon, and Wickerhamomyces. The succession of yeast flora during Jiupei fermentation was mainly driven by biological factors such as Lactobacillus, Thermomyces, Kroppenstedtia, Weissella, Saccharopolyspora, and Aspergillus, as well as non-biological factors such as moisture, starch, temperature, and alcohol contents. The yeast flora was significantly associated with 25 volatile flavor substances (P < 0.05), and affected the synthesis of volatile flavor substances including esters (such as ethyl hexanoate, ethyl acetate, butyl hexanoate, and propyl hexanoate), alcohols (such as ethanol, isopentanol, phenylethanol, 1-octanol, and 1-nonanol), and ketone more than other metabolites such as acid, phenol, and aldehyde. This study reveals the regulatory mechanism and metabolic characteristics of yeast community succession during the fermentation process of Jiupei for Nongxiangxing Baijiu, providing scientific support for the optimization of Baijiu flavor and technological innovation.

This study aimed to reveal the critical role of the interaction between procyanidins and the gut microbiota in regulating obesity. Changes in the body mass, body fat, and homeostatic model assessment of insulin resistance index (HOMA-IR) of high-fat diet-induced obese mice were analyzed after administration with different doses of peanut skin procyanidins (PSP), and gut microbiota diversity and fecal metabolomics were examined by 16S rRNA gene sequencing and high performance liquid chromatography-mass spectrometry (HPLC-MS). The results showed that PSP alleviated obesity, insulin resistance, and liver ectopic fat accumulation in high-fat diet mice. PSP decreased the ratio of Firmicutes to Bacteroidetes, significantly up-regulating the abundance of Akkermansia, Bacteroides, Alistipes, and Parabacteroides, and down-regulating the abundance of Blautia. PSP inhibited the accumulation of oxidative lipids such as 9-hydroxyoctadecadienoic acid (9-HODE), 9,10-dihydroxy-12Z,15Z-octadecadienoic acid (9,10-DHOME), 9,10-dihydroxy-12Z-octadecenoic acid (9,10-DiHODE), and 9,10,13-trihydroxy-11-octadecenoic acid (9,10,13-TriHOME) in the feces of obese mice, and up-regulated the levels of bile acids including muricholic acid, 12-ketolithocholic acid, and deoxycholic acid. Moreover, the proanthocyanidins A1 and A2 in PSP, as well as PSP-derived metabolites including 4-hydroxy-5-phenylvaleric acid, 5-(3’,4’-dihydroxy)-γ-valerolactone, and dehydroxylated C-ring opened catechin, were positively correlated with gut microbial genera such as Alistipes, Parabacteroides, and Akkermansia, which in turn influenced the levels of fecal metabolites, including urobilinogen, stearic acid, lysophosphatidylcholine (16:0), 9,10-DiHODE, and 9,10-DHOME. The interaction between PSP-derived microbial metabolites and endogenous metabolites altered gut microbiota balance, ultimately affecting the body mass and insulin resistance of mice.

In this study, we developed a metal-phenolic supramolecular nanocoating on the surface of Corynebacterium glutamicum (CG) via the self-assembly of tannic acid (TA) or isochlorogenic acid (ICGA) with the assistance of FeCl3 solution. As a result, two nanoencapsulated bacteria were obtained, namely FeIIITA@CG and FeIIIICGA@CG, and their therapeutic effects on ulcerative colitis (UC) in mice were investigated. We found that the ICGA nanocoating enhanced the survival rate of CG in simulated gastrointestinal fluids by 24- and 6-fold compared with free CG and the TA nanocoating, respectively. At 24 hours after oral administration of FeIIIICGA@CG to UC mice, the survival rate of CG was 4.3 times higher than that of FeIIITA@CG. In terms of intestinal barrier repair, CG, FeIIITA@CG, and FeIIIICGA@CG significantly increased the fluorescence intensity of tight junction proteins (ZO-1 and occludin) and effectively suppressed the production of the pro-inflammatory cytokine interleukins-6 by 59.52%, 72.38% and 78.4%, respectively. Furthermore, FeIIITA@CG and FeIIIICGA@CG increased the release of the anti-inflammatory cytokine interferon-β by 35.44% and 31.81%, respectively. Besides, CG, FeIIITA@CG, and FeIIIICGA@CG reduced malondialdehyde (MDA) levels by 29.42%, 36.01% and 37.34%, respectively. Notably, FeIIIICGA@CG increased the abundance of beneficial bacteria (e.g., Lactobacillus and Ligilactobacillus) and suppressed harmful bacteria (e.g., Bacteroides and Escherichia-Shigella), thereby attenuating UC. The ICGA-based nanocoating, with excellent physicochemical properties, can serve as a delivery system, providing a new idea for expanding the application of microbiome-based therapies for the treatment of inflammatory bowel diseases.

The alleviating effect and mechanism of Ganoderma lucidum polysaccharides (GLPs) on exercise-induced fatigue were investigated using network pharmacology approaches based on their bioactive characteristics. Male Kunming (KM) mice were randomly assigned to a resting control group, an exercise-induced fatigue group, and three GLP intervention groups at low, medium, and high doses. All groups except the control group underwent exercise for 8 continuous weeks, follow by the collection of blood and gastrocnemius muscle samples for the assessment of fatigue indicators, glucose and lipid metabolism parameters, and muscle histopathology. The potential targets of GLPs and muscle injury target genes were predicted using the TargetNet and SwissTargetPrediction databases. Protein-protein interaction (PPI) networks were constructed and topologically analyzed using String and Cytoscape 3.7.2 software. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses were conducted to identify the underlying mechanistic pathways. Western blot was employed to measure the expression of proteins related to the glucose and lipid metabolism pathways in the gastrocnemius muscle. The results demonstrated that GLPs significantly reduced serum lactate, urea nitrogen, and lactate dehydrogenase levels in fatigued mice, while increasing muscle glycogen, liver glycogen, and free fatty acid concentrations. Additionally, GLPs enhanced succinate dehydrogenase and Ca2+-Mg2+-ATPase activities and improved muscle cell morphology. Network pharmacology analysis revealed that GLPs were composed of eight monosaccharides, including L-fucose, D-mannose, and L-arabinose. Hsp90aa1, Hsp90ab1, Mmp9, and Src were identified as key protective targets of GLPs against muscle injury, and the glycolysis/gluconeogenesis and metabolic pathways as potential signaling pathways. Compared with the exercise fatigue group, GLPs-treated mice showed greatly increased expression of AMP-activated protein kinase (AMPK), phosphorylated AMPK, and peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α), and the transmembrane transporter protein cluster determinant 36 (CD36) in the gastrocnemius muscle. These results suggest that GLPs could alleviate exercise-induced fatigue and ameliorate glucose and lipid metabolism disorders in fatigued mice by regulating the AMPK/PGC-1α signaling pathway.

Objective: To investigate the alleviating effect of isochlorogenic acid (ICGA) from Stevia rebaudiana on oxidative stress-induced intestinal damage. Methods: The total polyphenol content in the S. rebaudiana extract was determined using the Folin-Ciocalteu colorimetric method, and the ICGA content was analyzed via high performance liquid chromatography (HPLC). The cell counting kit-8 (CCK-8) assay and biochemical kits were employed to measure the levels of malondialdehyde (MDA), total antioxidant capacity (T-AOC), catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GSH-Px). The optimal H2O2 concentration and treatment time were determined to establish an intestinal epithelial cell of oxidative stress injury. The safe concentration range of ICGA and its optimal protective concentration against H2O2-induced oxidative damage in intestinal porcine epithelial cells-jejunum 2 (IPEC-J2) were selected using the CCK-8 assay. The protective effects of S. rebaudiana ICGA on intestinal epithelial cells under oxidative stress were evaluated by assessing antioxidant indicators (MDA, T-AOC, CAT, SOD, and GSH-Px) and the relative mRNA expression levels of tight junction protein genes (Claudin-1, ZO-1, and Occludin), the anti-apoptotic gene Bcl-2, and the pro-apoptotic gene Caspase-3. Results: The total polyphenol content in the S. rebaudiana extract was 67.68%, and the total content of three ICGA isomers was 64.23%. An intestinal oxidative stress injury model with significantly decreased cell viability and antioxidant activity (P < 0.05) was established by treating the cells with 200 μmol/L H2O2 for 1 hour. Compared with the model group, the cell viability in the 50 and 100 μmol/L ICGA pretreatment groups increased from 77.49% to 90.23% and 95.99%, respectively. Additionally, the activities of CAT, SOD, and T-AOC were significantly enhanced, and the MDA content was markedly reduced (P < 0.05). ICGA pretreatment significantly up-regulated the relative mRNA expression of Claudin-1 and Occludin (P < 0.05), and significantly down-regulated the expression of Caspase-3 (P < 0.05), this effect being more pronounced at 100 μmol/L than at 50 μmol/L. In conclusion, S. rebaudiana ICGA may alleviate intestinal oxidative stress by enhancing antioxidant enzyme activity, reducing lipid peroxide accumulation, and improving intestinal permeability to enhance barrier function.

Objective: This study aims to investigate the effect of fucoxanthin on cisplatin-induced liver injury and gut microbiota dysbiosis in mice. Methods: To induce liver injury, mice were administered with 7 mg/kg cisplatin via intraperitoneal injection once a week for 4 consecutive weeks. Body mass was measured before each administration, and individual doses and injection volumes were calculated based on the daily body mass. Fucoxanthin was used for intervention, and amifostine was used as a positive control. The levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), antioxidant enzymes, and inflammatory cytokines were measured. Liver and colon histological examination was carried out using hematoxylin-eosin (HE) staining. Western blot analysis was performed to detect the expression of ferroptosis-related proteins including nuclear factor erythroid 2-related factor 2 (Nrf2) family members and glutathione peroxidase 4 (GPX4) in liver tissue. 16S rRNA gene sequencing was conducted to analyze changes in the gut microbiota. Results: Fucoxanthin intervention decreased serum ALT and AST levels, reduced the levels of inflammatory cytokines in liver and colon tissues, increased antioxidant enzyme activities, and alleviated liver and colon histological lesions. Moreover, it increased the expression of proteins in liver tissue, including Nrf2, heme oxygenase 1 (HO-1), nicotinamide quinone oxidoreductase 1 (NQO1), and GPX4, restored colonic pathological damage, up-regulated the expression of tight junction proteins in the colonic epithelium, and ameliorated intestinal microbiota dysbiosis. Conclusion: Fucoxanthin likely restores cisplatin-induced liver injury in mice by alleviating inflammation and oxidative stress through an Nrf2/HO-1 axis-dependent ferroptosis signaling pathway and via multiple gut-liver axis routes by improving intestinal microecology and modulating the gut microbiota.

In this study, 12 broomcorn millet varieties with three different colors were examined for differences in the nutritional quality, functional components, and antioxidant capacity of the grains and hulls. The relationship between millet color and its nutritional and functional components was analyzed. The results showed that the color values, basic nutritional quality, functional components and antioxidant capacity of broomcorn millet were closely related to its grain and hull colors. The color indexes of husked broomcorn millet from the yellow variety were slightly higher than those of the other colored varieties, and gradually decreased as the color of husked millet and hull deepened. The contents of total starch, protein and fat were significantly higher, while the contents of functional substances and antioxidant capacity in hulled broomcorn millet than in hulls. As the color of hulled broomcorn millet and hull deepened, the contents of total flavonoids, total phenols, total anthocyanins, and yellow pigments gradually increased, and so did the free radical scavenging capacity and antioxidant capacity. The contents of total anthocyanins and yellow pigments in hulled broomcorn millet were significantly negatively correlated with the total color difference (ΔE), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, superoxide anion radical and hydroxyl radical scavenging activity. The ΔE value of broomcorn millet hull was negatively correlated with the DPPH radical and superoxide anion radical scavenging activity. This study can provide a theoretical basis for the processing and utilization of colored broomcorn millet in the food industry and its future industrial development.

This study developed a high-performance liquid chromatography (HPLC) method for the simultaneous determination of 19 polyphenols in sunflower capitulum. The polyphenolic profiles and in vitro antioxidant activities of sunflower capitulum from two major production regions of Xinjiang were systematically evaluated. The optimal extraction conditions were determined as follows: 60% (V/V) methanol in water as extraction solvent, a solid-to-liquid ratio of 1:15 (g/mL), and 20-minute ultrasonic-assisted extraction. An TC-C18 (2) reversed-phase column was used for chromatographic separation. Gradient elution was performed with a mobile phase consisting of 0.1% (V/V) formic acid in water and 90% acetonitrile and the detection wavelengths were set at 280 and 330 nm with a diode array detector. Results showed that the 19 polyphenols exhibited a good linearity (R2 > 0.997 1) in the concentration range of 0.2–50 mg/L, and the spiked recovery rates were 90.1%–109.5%, with relative standard deviations (RSDs) of 0.3%–7.3%, indicating the method to be accurate and reliable. Chlorogenic acid derivatives including three monocaffeoylquinic acids (dominated by chlorogenic acid) and five dicaffeoylquinic acids (dominated by isochlorogenic acid A) were the most prevalent polyphenols in sunflower capitulum. Neochlorogenic acid, isochlorogenic acid A, isochlorogenic acid C, 1,3-dicaffeoylquinic acid and 1,5-dicaffeoylquinic acid had significant antioxidant capacity. The samples from Jimsar county exhibited significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and ferric reducing antioxidant power (FRAP) than did those from Altay city (P < 0.05). These findings provide an important basis for the high-value utilization of sunflower processing by-products and the development of their functional ingredients.

In this study, the influence of matrix polarity on the release of characteristic sulfur-containing aroma compounds from vacuum freeze-dried Toona sinensis buds was investigate using sensory evaluation, electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and gas chromatography-mass spectrometry (GC-MS). GC-MS results showed that 11 characteristic sulfur-containing compounds were released from the vacuum freeze-dried material after treatment with water, with a total content of (75.26 ± 4.8) µg/g (85.65% of that of fresh T. sinensis). In contrast, these compounds were not detected in the samples treated with solvents of medium to low polarities (methanol, ethyl acetate, or cyclohexane). Furthermore, electronic nose and GC-IMS results indicated that the odor profile and volatile composition of vacuum freeze-dried T. sinensis following water treatment were remarkably similar to those of fresh T. sinensis. This study revealed the crucial role of high-polarity matrices in the release of characteristic sulfur-containing compounds from vacuum freeze-dried T. sinensis. This provides a novel technical approach for releasing the unique aroma of dried T. sinensis and offers technical support for the targeted flavor regulation and application of processed T. sinensis products in multicomponent food systems.

This study determined the texture, color, carotenoid composition, volatile components, and free sugar content of Huangjin Xiaoyumi corn and compared them with those of two commercially grown varieties, Suyunuo 5 and Jinnuo 262. The results showed that Huangjin Xiaoyumi kernels were smaller and had higher a* value. The carotenoid content was 2.04 times higher that of Jinnuo 262, and the zeaxanthin content was the highest, reaching 68.17 μg/g of dry sample. The soluble sugars were mainly fructose, glucose, and sucrose. The contents of dimethyl sulfide, 2-furanmethanol, and 2-pentyl furan were higher than those of the other two varieties, and the electronic nose sensor response for sulfides was significantly higher than that of the other two varieties, indicating that Huangjin Xiaoyumi had advantages in nutrition, and flavor. However, Huangjin Xiaoyumi exhibited the highest hardness after 60 ℃ steaming. When cooled to 25 ℃, its hardness was 5.01 and 1.74 times higher that of Suyunuo 5 and Jinnuo 262 at the same temperature, respectively. This indicated that the relationship between starch characteristics and texture warrants further investigation. These results can provide reference for further germplasm optimization and quality control.

To systematically compare the differences in characteristic flavor metabolites between compressed black tea and raw black tea from Sichuan, high performance liquid chromatography (HPLC) was used for the quantitative detection of non-volatile metabolites such as tea polyphenols and caffeine. Furthermore, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to quantitatively analyze volatile aroma components including alcohols and aldehydes. By applying chemometrics, a comparative analysis was conducted on the non-volatile metabolites and volatile aroma characteristics of two types of unaged compressed black tea (CBT-1 and CBT-2) and two types of raw black tea (RBT-1 and RBT-2) with similar raw material grades from Sichuan. The results indicated that compared with raw black tea, the grassy note and other undesirable aromas in compressed black tea were significantly weakened, while the sweet and aged aromas were more intense and long-lasting. Six non-volatile components—theanine, tea polyphenols, arginine, glutamic acid, aspartic acid, and theaflavin-3,3’-digallate (TFDG)—were identified as the key flavor compounds that could distinguish between the two types of tea. Seven volatile aroma components—myrcene, linalool, geranial, 2,4-di-tert-butyl-4-methylphenol, (E)-β-ionone, (E)-linalool oxide (pyranoid), and phenethyl alcohol—were found to be potential characteristic aroma components that could differentiate between Sichuan compressed black tea and raw black tea. These findings provide a reference for understanding the flavor characteristics of Sichuan black tea, conducting subsequent processing-related research, and developing related products.

This study evaluated the effect of heat-moisture treatment (HMT) on the basic nutritional composition, digestive properties, metabolite profile, and in vitro promoting effect on probiotic proliferation of whole-grain highland barley (Hordeum vulgare L.). The results showed that the β-glucan, amylose, and resistant starch contents of HMT-treated highland barley (HMT-HB) were significantly increased by 8.01% (P < 0.05), 73.04% (P < 0.05), and 51.06% (P < 0.05) compared with native highland barley (HB), respectively. In addition, HMT-HB demonstrated significantly elevated levels of lipids and lipid-like molecules, organic acids and their derivatives, and organic oxygen compounds as well as significantly reduced levels of organonitrogen compounds, alkaloids and their derivatives, nucleosides, nucleotides, and their analogues. Based on the identification of differential metabolites, the metabolic pathways of HMT-HB were found to be primarily enriched in purine metabolism, aminoacyl-tRNA biosynthesis, and linoleic acid metabolism. Further evaluations revealed that highland barley flour, both before and after HMT, significantly promoted the proliferation of Limosilactobacillus reuteri, Lactobacillus acidophilus, and Enterococcus faecalis (P < 0.05), whether utilized as an alternative carbon source or a supplementary carbon source. Notably, HMT-HB was more effective in this regard. The above findings provide a theoretical basis for the development of whole-grain highland barley-based health foods.

The effect of the traditional processing method of nine steaming-sun drying cycles on the contents of polysaccharides and irritant components (saponins, calcium oxalate, and n-hexanal) in Polygonatum kingianum Collett & Hemsl. By integrating chemical analysis, microscopic observation, and sensory evaluation, the study explored the pattern of compositional changes and its intrinsic link with the reduction of irritation. The results showed that the polysaccharide content decreased overall with increasing steaming-sun drying cycles, with a 70% reduction after nine steaming-sun drying cycles compared with the raw material. The saponin content showed a unimodal curve of first increasing and then decreasing, reaching its peak (46.78 mg/g) after three cycles. The calcium oxalate content was highly positively correlated with the sensory irritation (r = 0.94). Its acicular morphology gradually became blunted and eroded with increasing processing cycles, and its content continued to decline. With respect to volatile components, the content of n-hexanal sharply decreased after the first cycle (by more than 90%), the contents of aldehydes decreased in general, and the contents of acids and ketones increased. Time-intensity sensory evaluation indicated that the irritation of the raw material reached its peak within 30 seconds, while the sensory irritation of the sample subjected to six steaming-sun drying cycles basically disappeared within 120 seconds. Principal component analysis (PCA) showed that acicular calcium oxalate crystals were the major contributor to the irritation. Through correlation analysis, a comprehensive evaluation index for the removal of the irritation of P. kingianum Collett & Hemsl. was established: R/% =[1 − (0.272 × saponin content + 0.465 × calcium oxalate content + 0.262 × n-hexanal content)] × 100. This index can effectively quantify the removal of irritant components during the processing of P. kingianum Collett & Hemsl and has great practical application value.

In this study, fresh Houttuynia cordata was treated with ozone for different durations and then stored at a constant temperature. Its sensory quality, water content, color, relative electrical conductivity, malondialdehyde (MDA) content, soluble protein content, soluble sugar content, and antioxidant enzyme activities were determined to explore a new method for extending its shelf life. The results showed that ozone treatment for 10 and 20 minutes had the best effect on extending the shelf life: these two groups were superior to other groups in terms of off-odor, browning rate, marketability, decay incidence, and color. Their relative electrical conductivity and MDA content (both indicators of cell membrane permeability) were lower than those of the control group and other treatment groups, the contents of soluble protein and soluble sugar were better, and the catalase activity was slightly lower than that of the control group but significantly higher than that of other treatment groups. In conclusion, appropriate ozone treatment can significantly extend the postharvest shelf life of Houttuynia cordata and delay quality deterioration, thus providing a theoretical basis for extending its postharvest shelf life.

In this study, a comprehensive comparison of the technical performance and practical applicability of liquid chromatography (LC) and ion chromatography (IC) was conducted in the determination of seven human milk oligosaccharides (HMOs) in infant formula. We introduced a dual-internal standard quantification strategy into LC. In IC, we optimized the gradient elution program and established a specific enzymatic hydrolysis system. Both methods demonstrated good specificity, and all seven HMOs showed excellent linearity (R2 > 0.999) over a wide concentration range. The limit of quantification (LOQ) of LC ranged from 1.8 to 3.6 mg/100 g for solid samples and from 0.2 to 0.4 mg/100 g for liquid samples. The spiked recoveries at the LOQ level were between 81.1% and 118.8%, and those within the determination range were 91.3%−108.0%, with relative standard deviations (RSDs) of 1.8%−2.8%. The LOQs of IC ranged from 18 to 36 mg/100 g for solid samples and from 2 to 4 mg/100 g for liquid samples. The spiked recoveries at the LOQ level were 80.7%−118.5%, and those within the determination range were 90.9%−109.4%, with RSDs of 1.7%−3.7%. The validation results confirmed that both methods were suitable for the determination of the seven HMOs in infant formula. This study further clarified the applicable scenario of each method. Due to its lower LOQ, LC was more suitable for detecting endogenous HMOs in milk powder, whereas IC, with simpler pretreatment, was more applicable for the determination of goat milk-based formula. In terms of practicality, IC offered advantages in ease of operation and analytical timeliness. This research fills a gap in the systematic comparison between LC and IC for HMO detection, provides experimental support for method selection in different application contexts, and offers a valuable reference for the establishment of relevant food safety standards.

As population aging accelerates, actively responding to this problem and promoting the health of the elderly have become a long-term strategy for global development. In the past decade, new targets, signaling pathways, and novel therapies for aging have emerged, and research in aging biology has undergone a paradigm shift. In addition, anti-aging research is at a critical stage of transitioning from traditional experiential interventions to precise targeted therapies. Therefore, this article systematically reviews aging and anti-aging therapies. Based on the latest evidence from multiple omics (e.g., genomics, epigenomics, transcriptomics, proteomics, and metabolomics), it comprehensively summarizes the commonalities, driving characteristics, and molecular mechanisms of aging at the molecular, cellular, and systematic levels, focusing on recent developments in molecular targeted anti-aging therapies and nutritional intervention strategies with edible and medicinal homologous substances. This review will help promote the construction of a “healthy aging” society in China.

Food flavor is a key factor influencing consumer choice and satisfaction. Traditional methods for food flavor analysis suffer from limitations such as low efficiency and strong subjectivity. In contrast, machine learning technology, with its powerful data processing and pattern recognition capabilities, offers new solutions for food flavor research. This paper reviews machine learning algorithms employed in food flavor research and flavor analysis strategies incorporating machine learning. It outlines commonly used analytical instruments and explores flavor analysis methodologies at three distinct levels: molecular structure, properties, and sequence. Ultimately, a reliable and comprehensive flavor analysis pathway has been established using existing flavor databases as methodological supplements. The paper also proposes improvements to address the shortcomings of machine learning methodologies, providing directional references for food flavor analysis strategies. This contributes to advancing the transformation and upgrading of the food industry.

Atopic dermatitis (AD) is a chronic, inflammatory skin disease, primarily characterized by pruritus, dry skin, localized erythema, and scaling. It often coexists with allergic rhinitis and asthma, affecting approximately 5%–10% of adults and 15%–25% of children globally, with its incidence increasing annually. The pathogenesis of AD is complex, involving genetic factors, skin barrier dysfunction, immune dysregulation, and environmental factors. In recent years, studies have found that AD is closely related to the stability of gut microbiota: a reduction in gut microbial diversity and gut microbial dysbiosis may precede the onset of AD; dysbiosis of the gut microbiota can disrupt the gut barrier, trigger systemic immune responses, and exacerbate dermatitis symptoms. Probiotics, a low-side-effect therapy, can alleviate AD through multiple pathways. For instance, Lactiplantibacillus plantarum LM1004 has the ability to balance the Th1/Th2 immune response and regulate T-cell differentiation, thereby balancing immune responses; Lactobacillus paracasei KBL382 plays a positive role in regulating the intestinal microbiota, which in turn alleviates systemic inflammation; Bifidobacterium longum CCFM1029 can upregulate tryptophan metabolism to reduce the symptoms of atopic dermatitis; Lactobacillus sakei 65 can promote sebum production and repair impaired skin barrier. This review examines the intervening effects and mechanisms of probiotics on atopic dermatitis, highlighting that orally administered probiotics can alleviate the symptoms of atopic dermatitis by balancing systemic immunity, modulating microbiota structure, regulating metabolite secretion, and adjusting gene expression via the gut microbiota. Its aim is to provide a theoretical reference for the clinical treatment of atopic dermatitis.

Phosphates are among the most widely used water-retaining agents in meat processing. While appropriate addition of phosphates can effectively improve the yield of meat products, their excessive use may interfere with flavor generation, adsorption, and release while leading to undesirable metallic and astringent tastes. How to balance the texture and water retention properties while minimizing the adverse effects of phosphates on the flavor has thus become a key challenge for enhancing meat product quality. This review systematically summarizes the types and functional roles of food-approved phosphates, outlines their mechanisms of action in improving the water-holding capacity, explores their potential impacts on the flavor generation, and discusses prospects for phosphate reduction and substitution strategies, providing theoretical references for achieving synergistic improvement of the water retention and flavor quality of meat products.

Food safety has always been a focal point of societal concern, and the online public opinion risks triggered by this issue have a negative impact on social security and stability. This paper constructs an analytical framework for the evolution of online public opinion on food safety that integrates topic modeling with sentiment feature enhancement. The framework, based on the life cycle theory, combines the temporal characteristics of microblog comment data for periodization. It applies the latent Dirichlet allocation (LDA) model to analyze public opinion topics in different stages. Additionally, the bidirectional encoder representations from transformers-bidirectional long short-term memory-generalized linear model (BERT-BiLSTM-GLM) is used to identify sentiment tendencies, providing an in-depth exploration of the thematic difference and sentiment evolution patterns of online public opinion across various periods, thereby optimizing public opinion response strategies. To validate the effectiveness of the framework, empirical analyses are conducted based on the dataset constructed by ourselves for the “mixed use of tankers for edible and chemical oil” scandal and the ChnSentiCorp dataset. The results show that the F1 scores of the BERT-BiLSTM-GLM model are 98.36% and 97.63% for the two datasets, respectively, demonstrating its superiority in sentiment evolution analysis. Based on this, the LDA model is used for comprehensive analysis of the thematic evolution of online public opinion on food safety, providing strong decision support and a theoretical foundation for relevant government departments to effectively guide online public opinion.

Prunus domestica L., a member of the genus Prunus of the family Rosaceae, is known as a “third-generation functional fruit” due to its high nutritional value. It is rich in various bioactive components, such as pectin, dietary fiber, anthocyanins, and polyphenols, and has multiple biological functions including relieving constipation, antioxidant effects, inhibiting osteoporosis, lowering blood sugar and lipid levels, and enhancing intestinal function. With the continuous development of the processing industry, plum processing waste resources are becoming increasingly abundant. Therefore, the rational and efficient utilization of plum processing waste resources plays an important role in promoting the development of the medical and health field and the food industry. This article summarizes the sources of plum processing wastes as well as the bioactivities, extraction methods, functions and applications of their active components, and points out the current research challenges and future research directions. We hope that this review will provide reference for the development and utilization of plum processing wastes.

Terpenoids, the most diverse secondary metabolites in plants, possess complex structures and a wide range of biological activities, playing an important role in the treatment and prevention of metabolic diseases. These substances and their derivatives have wide applications in the food, agriculture, nutraceutical, pharmaceutical and cosmetics industries. A deep understanding of their properties and extraction methods is crucial for optimizing downstream processing. However, research on terpenoids in plants is limited by their structural complexity and low abundance. This article comprehensively summarizes the current status of terpenoid research, focusing on the extraction, identification techniques, and biological activities of terpenoids. It provides a comparative analysis of the advantages and disadvantages of solvent-free microwave-assisted extraction, hydrodistillation, supercritical fluid extraction, natural deep eutectic solvent extraction and other extraction methods combined with different analytical methods to identify plant terpenes. The anti-inflammatory, anti-infective, anti-allergic, and anti-tumor efficacy of terpenoids are explored, and the target molecules and signaling pathways are elucidated. Furthermore, the applications of terpenoids in the food and pharmaceutical sectors are reviewed. Through a comprehensive analysis of the existing literature and research results, this review aims to establish a comprehensive and systematic knowledge framework for terpenoid research, providing a reference and guidance for future studies.

While both raw and prepared Rehmannia glutinosa are widely studied, there is currently limited research on fresh R. glutinosa due to its poor storability. In August 2024, China’s National Health Commission approved the use of R. glutinosa as a food ingredient, making fresh R. glutinosa worthy of research. Carbohydrates contribute to the flavor and functional activity of R. glutinosa. Therefore, clarifying the structure and content of functional carbohydrates in fresh R. glutinosa is of great significance for the development of fresh R. glutinosa-based foods. Currently, several key issues exist in the research on fresh R. glutinosa including lack of basic data, unclear understanding of structure-activity relationships, and insufficient insights into how processing affects them. This paper systematically compares the differences in the structure and activity of functional sugars in fresh, raw, and prepared R. glutinosa, preliminarily inferring that fresh R. glutinosa has good antioxidant, anti-inflammatory and antitumor activities, and its antioxidant activity is superior to that of raw and prepared R. glutinosa. Fresh R. glutinosa has a tender, crisp texture and is very juicy. It offers a mild sweetness with a slight bitterness. Thus, fresh R. glutinosa has advantages in texture and taste for the development of functional foods. This review provides a theoretical basis for the development of fresh R. glutinosa-based food products.