Objective: To establish a lateral flow immunoassay (LFIA) based on quantum dot beads (QBs) for the rapid and quantitative detection of capsaicinoids (CPCs) in edible oils. Methods: QBs were used as fluorescent probes to label antibodies, and experimental conditions such as buffer pH, the amount of labeled antibody, fluorescent probe dosage, and coating antigen concentration were optimized to establish a novel method for the quantitative detection of CPCs. Results: The optimal reaction conditions were as follows: buffer pH 7.5, 30 μg of antibodies labeled, 2 μL of fluorescent probe, and coating antigen concentration 0.5 mg/mL. Under the optimal conditions, the half maximal inhibitory concentration (IC50) for CPC in the buffer solution was 0.022 ng/mL. The method was linear over the concentration range of 0.009–0.054 ng/mL. The limit of detection (LOD) for CPCs in edible oil samples was 0.14–0.47 µg/kg. The recoveries in spiked samples ranged from 77.6% to 115.2%, with a coefficient of variation (CV) of less than 8.0%. The cross-reaction rates with CPC analogues were less than 0.1%. When the method was applied for the analysis of 20 edible oil samples containing different amounts of CPCs, the results were well correlated with those of liquid chromatography-tandem mass spectrometry (LC-MS/MS) (R2 > 0.90). Conclusion: The QBs-LFIA method is highly sensitive, specific and reliable, and is suitable for the rapid on-site detection of CPCs in edible oil samples.

To establish a rapid and sensitive method for detecting ochratoxin A (OTA), a lateral flow test strip was developed using a gold nanoparticle-cDNA conjugate (AuNPs-SH-cDNA) by a freezing method as the detector probe on the conjugate pad as well as using anti-digoxin monoclonal antibodies as the test line and aptamers as the control line on the nitrocellulose membrane. Digoxin-modified aptamers (Dig-Apt) were used as recognition elements for binding to OTA in the loading buffer. Under optimal conditions, the limit of detection (LOD) of the method was 0.3 ng/mL, and the half-maximal inhibitory concentration (IC50) was 12.5 ng/mL. The recoveries in spiked corn samples ranged from 100.82% to 106.30%, with coefficients of variation between 2.54% and 6.78%, a false positive rate ≤ 0% and a false negative rate ≤ 1%. The developed test strip provides an effective method for detecting OTA in corn, demonstrating promising application potential.

In this study, thyme essential oil (TEO) nanoemulsion (tPTNs) was constructed with transglutaminase (TGase)-modified potato protein, and its antibacterial activity and mechanism of action were evaluated and explored. Results indicated that tPTNs exhibited great antibacterial activity against both Staphylococcus aureus and Escherichia coli, with minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 2.5 and 5.0 mg/mL, respectively. Also, the antibacterial effects of tPTNs were concentration-dependent. We observed a significant decrease in the absolute value of the zeta potential, and significant increases in particle size, cell membrane hydrophobicity, conductivity, the release of metal ions, and the leakage of nucleic acid as the concentration of tPTNs increased from 0 mg/mL to MBC. Furthermore, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that protein synthesis was inhibited or even disrupted. Analysis by liquid chromatography-mass spectrometry (LC-MS) indicated that treatment with tPTNs caused significant changes in bacterial metabolites, 1 117 and 692 differential metabolites being found for S. aureus and E. coli, respectively. The differential metabolites were involved in nucleotide metabolism, amino acid metabolism, tricarboxylic acid cycle and other metabolic pathways. These findings provide valuable insights for the application of thyme essential oil as an efficient antibacterial agent and for the understanding of its mechanism of action.

To analyze the mechanism by which mustard essential oil nanoemulsion containing citrus pectin and Tween-80 (MEO-NE-PT) inhibits the growth of citrus sour rot pathogen, transcriptome sequencing was performed on the mycelia of Geotrichum candidum not treated (control) and treated with 64 μL/L MEO-NE-PT for 4 hours. A total of 2 788 differentially expressed genes (DEGs) were identified, including 1 364 significantly upregulated and 1 424 significantly downregulated genes. These DEGs were significantly enriched in pathways including amino sugar and nucleotide sugar metabolism, steroid biosynthesis, glyoxylate and dicarboxylate metabolism, starch and sucrose metabolism, and ABC transporters. They could synergistically disrupt cellular structure and function and the energy supply, and weaken the pathogen’s ability to expel exogenous toxic substances outside the cell. This study provides a scientific basis for the development of eco-friendly preservatives for citrus fruits.

In this study, a trained panel of assessors was utilized to evaluate four well-known types of roasted green tea from the Huangshan and Dabie Mountain ranges by quantitative descriptive analysis (QDA), temporal check-all-that-apply (TCATA), and temporal dominance of sensation (TDS). Meanwhile, a consumer panel was selected to apply the temporal dominance of emotion (TDE) method for tea quality assessment. The results indicated that QDA effectively characterized the flavor profiles of the four types of green tea. TCATA, allowing real-time recording of flavor attributes, revealed that the dynamic flavor perception of Huangshan green tea followed the decreasing order of “mellow” > “fresh” > “retronasal aroma” > “sweet aftertaste”, while that of Dabie green tea followed the decreasing order of “rich” > “bitter” > “astringent” > “thick”. The combination of TDS and TDE further revealed the correlation between specific dominant sensory attributes and consumer emotions during tea tasting. The positive correlation between bitterness and consumer emotions increased in the order of “rich” < “impressive” < “unexpected” < “unpleasant”, while the positive correlation of “retronasal aroma” and “sweet aftertaste” with consumer emotions increased in the order of “mild” < “pleasant” < “interesting”. This study provides a theoretical foundation for tea enterprises to accurately grasp the dynamic characteristics of tea products and to guide consumers in experiencing real-time changes in tea flavor.

Gas chromatography-mass spectrometry (GC-MS) and X-ray photoelectron spectroscopy (XPS) were employed to qualitatively and quantitatively analyze trace aroma compounds in nongxiangxing baijiu samples with different aging periods. In addition, nuclear magnetic resonance (NMR) spectroscopy was used to investigate the correlation between the chemical shift of hydroxyl hydrogen nuclei and the aging time of nongxiangxing base baijiu in order to verify the feasibility of using chemical shifts to evaluate the aging period. The results showed that the flavor harmony of the Chinse liquor improved as the aging time increased from 5 to 8 years. As the aging time further increased, the system shifted from a polar to a non-polar nature. The electronic shielding of hydrogen nucleus in the hydroxyl group of ethanol was enhanced, leading to a shift in chemical shift from down field to high field. Meanwhile, the de-shielding effect of hydroxyl hydrogen nuclei in the alcohol-water system increased. At this stage, the baijiu reached its most stable state and was more suitable for storage. Quantum chemical methods were further applied to study the weak intermolecular interactions between ethanol-water clusters and trace aroma compounds, aiming to explore the causal relationships of electronic density interactions among various functional groups during aging. The calculation results revealed that the order of reaction occurrence was lactic acid > hexanoic acid > butyric acid > acetic acid, and the stability of the resulting esters followed the order of ethyl lactate > ethyl acetate > ethyl hexanoate > ethyl butyrate. These findings indicate that ethyl lactate is more stable than other esters during the aging process of nongxiangxing baijiu. Therefore, achieving the goal of increasing hexanoate and reducing lactate is difficult under natural storage conditions and requires intervention in the reaction pathway to promote the formation of ethyl hexanoate and inhibit the accumulation of ethyl lactate.

In this study, an emulsion gel was constructed using hydroxypropyl methylcellulose-flaxseed gum (HPMC-FG) as the emulsifier, and the effects of oil phase gelation induced by different bio-waxes, candelilla wax (CW), beewax (BW), and CW-BW mixture on the microstructure, rheological properties, and stability of the emulsion gel were systematically investigated. The results showed that the combination of CW with BW had a significant synergistic effect on the formation of oleogels, primarily through van der Waals forces, forming a three-dimensional network structure of needle-like crystals embedded in snowflake-like aggregates in the oil phase. Compared with the HPMC-FG emulsion gel without oil-phase gelation, the emulsion gel modified by the CW-BW composite gelator presented smaller droplet size and higher deformation resistance. After long-term storage at room temperature and freeze-thawing treatment, no obvious oil droplet coalescence or oil syneresis was observed in this system, demonstrating excellent storage stability and freeze-thawing stability. This study can provide a theoretical basis and technical support for the development of novel animal fat substitutes.

The purpose of this study was to investigate the synergistic effect of a mixed aqueous solution of pectin, calcium ion and sugar on the hardening of low-sugar preserved kiwifruit. The effects of different treatments (purified water (control), 1% pectin, 1% pectin + 0.3% CaCl2, 1% pectin + 0.3% CaCl2 + 20% sucrose, and 1% pectin + 0.3% CaCl2 + 10% stevia) on the quality of preserved fruits were systematically evaluated by measuring the solid content, texture characteristics, water activity, drying kinetics, retention rate of reduced ascorbic acid, and microstructure. The results showed that the combined treatment significantly improved the hardening effect: the pectin + calcium ion system formed a dense gel network through ion crosslinking, and resulted in a higher solid content when compared with the control group. Texture analysis showed that the pectin + CaCl2 + stevia group had a cutting force of 5 915.71 g, and the elasticity and supporting capacity were the best. Low-field nuclear magnetic resonance (NMR) and drying curves showed that sucrose and stevia delayed the loss of water activity and improved the drying efficiency (the moisture content was reduced to 20% after 5 hours). Scanning electron microscopy (SEM) confirmed that hardening treatment with the mixed solution led to the formation of a uniform gel network, supporting the walls of cells disrupted by cryopreservation. The pectin + CaCl2 + stevia group showed the lowest loss of reduced ascorbic acid and outstanding antioxidant activity. In conclusion, the combined treatment (1% pectin + 0.3% CaCl2 + 10% stevia) demonstrates significant advantages in improving the hardening effect, maintaining the nutritional quality, and meeting the demand for low-sugar products. This study provides a theoretical basis and process reference for the development of functional preserved fruits.

This study was performed to evaluate the effect of postharvest immersion in 1.0 g/L phenyllactic acid solution on the biosynthesis of anthocyanin and proanthocyanidin in winter jujube fruits. The results demonstrated that treatment with phenyllactic acid up-regulated the expression levels of transcription factors, including ZjMYB1R1, ZjMYB13/44/101, and ZjbHLH13/35/47/62. Conversely, it inhibited the expression levels of both ZjbHLH30 and ZjMYB30. Concomitantly, the gene expression levels of phenylalanine ammonialyase, 4-coumarate coenzyme A ligase, cinnamic acid-4-hydroxylase, chalcone isomerase, chalcone synthase, flavanone 3-hydroxylase, flavanone 3’-hydroxylase, anthocyanidin synthase, dihydroflavonol 4-reductase, UDP-glucose:flavonoid-3-O-glucosyltransferase 3, anthocyanidin reductase, and leucoanthocyanidin reductase were up-regulated by phenyllactic acid, resulting in the accumulation of anthocyanin and proanthocyanidin. Also, phenyllactic acid treatment reduced the accumulation of hydrogen peroxide. These findings suggest that phenyllactic acid promotes the biosynthesis of anthocyanin and proanthocyanidin in winter jujube fruits by enhancing the expression of key genes involved in their biosynthesis through the activation of bHLH and MYB transcription factors, thereby enhancing antioxidant capacity.

This study used sardine oil as the oil phase and beeswax as the gelling agent to establish the spatiotemporal relationship between the structural characteristics of the sol-gel system and its oxidative stability. A comprehensive investigation was conducted into changes in crystal morphology and distribution, textural characteristics, rheological behavior, oil retention capacity, and oxidative stability during the phase transition. The results showed that the formation of beeswax-based fish oil oleogel involved three stages: melting, recrystallization, and gelation. During melting, no gel structure formed. During recrystallization and gelation, beeswax initially formed needle-like crystal chains, which subsequently cross-linked and aggregated into a dense crystalline network, enhancing the stability, viscoelastic properties and apparent viscosity of the gel system. The hardness and gel strength of the beeswax-based fish oil oleogel increased significantly, and the oil-binding capacity reached 100%. Throughout the three stages, peroxide value (POV), thiobarbituric acid reactive substances (TBARS), p-anisidine value (p-AV), and acid value (AV) decreased significantly, indicating a notable improvement in oxidative stability. This study provides a theoretical basis for developing and applying high-quality and stable fish oil oleogels.

Hawthorn pectin was prepared by acid extraction followed by ethanol precipitation and purified by enzymatic hydrolysis before being used to construct hawthorn pectin-zein composite nanoparticles. The lycopene encapsulation and delivery efficiencies of the nanoparticles were systematically evaluated. The results indicated that after enzymatic hydrolysis, the degree of esterification (DE) of hawthorn pectin reduced from 73.87% to 39.04%, the galacturonic acid (GalA) content increased from 53.01% to 85.68%, and the microstructure was more fragmented, forming a distinct fibrous network. The composite nanoparticle prepared with the purified pectin at a concentration of 0.6 mg/mL and a mass ratio of lycopene to zein of 1:10 showed the smallest particle size of 613.3 nm, the highest lycopene encapsulation efficiency (80.01%), and the highest absolute zeta potential value (-32.40 mV), and its core-shell structure was relatively stable. Compared with the nanoparticle prepared with hawthorn pectin not subjected to enzymatic hydrolysis, the dispersion stability increased by over 20%, and the release rate of loaded lycopene in the intestinal tract by more than 15%. These results provide ideas and data references for developing and applying pectin-protein composite carriers for efficient delivery of natural bioactive compounds in foods.

To explore the relationship between the structural characteristics of white kidney bean proteins and the stability of white kidney bean milk, this study compared the protein structure, composition and physicochemical properties of eight cultivars of white kidney bean (WK1–WK8). After enzymatic hydrolysis, we investigated changes in protein solubility, emulsifying activity and secondary structure. Furthermore, we clarified the mechanism of action of proteins in emulsion systems. Results showed that WK1, WK2 and WK3 white kidney bean milks contained highly hydrophilic proteins and exhibited uniform microstructures, and proteins and lipids were well distributed in them. In contrast, the microstructure of WK4–WK8 exhibited large particle aggregates, the continuous phase was disrupted and the emulsion stability was poor. Protein hydrolysates from WK1–WK3 displayed significantly higher emulsifying activity and solubility compared to those from WK4–WK8. The elevated protein solubility was beneficial for improving both emulsion stability and sensory attributes. These findings not only provide a theoretical basis for selecting white kidney bean cultivars and optimizing the processing conditions for plant-based milk analogues but also offer insights for the application of other high-protein plant materials in emulsion systems.

To investigate the potential application of lactic acid bacteria (LAB) as a novel calcium carrier, 20 LAB strains isolated from traditional fermented dairy products were evaluated for growth curves and characteristics in MRS medium and calcium-rich MRS (Ca-MRS) medium. Calcium content was determined using atomic absorption spectroscopy (AAS) to select strains with high calcium enrichment capacity. Structural characteristics of calcium-enriched bacteria were analyzed using X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) spectroscopy. Results showed that the tested strains reached the late logarithmic growth phase 2–4 h later when cultured in Ca-MRS medium than in MRS medium, with the optical density at 600 nm (OD600) value slightly decreasing upon reaching the stationary phase. Among the 20 strains, Lactobacillus casei KLDS1.0375 exhibited the highest calcium enrichment capacity, reaching 43.94 mg/g. Structural analysis indicated that bacteria bound calcium primarily through surface functional groups such as amino groups, amide bonds, hydroxyl groups, and C–H bonds. After calcium enrichment, the bacterial cells exhibited an amorphous state, with rougher surfaces, and enhanced intracellular calcium fluorescence intensity; the calcium content reached 2.08%. Meanwhile, the thermal stability improved. This study has elucidated the calcium enrichment capacity of L. casei KLDS1.0375 and characterized its cellular structure following calcium accumulation, laying the foundation for the development and application of lactic acid bacteria as a novel calcium carrier.

Objective: To isolate and characterize a bacteriophage targeting Yersinia enterocolitica and to evaluate its potential as a biocontrol agent for food applications. Methods: The phage was isolated and purified using the double-layer agar plate method. Morphological observation was conducted by transmission electron microscopy (TEM). The genome was extracted for whole-genome sequencing and subsequent bioinformatics analysis. The host range was determined using the spot test method and the double-layer agar assay. The optimal multiplicity of infection (MOI), one-step growth kinetics, and stability were evaluated. The in vitro antibacterial efficacy was determined by monitoring the optical density at 600 nm (OD600 nm) during culture in tryptone soya broth (TSB). The ability to inhibit and remove the biofilm of Y. enterocolitica was quantified using crystal violet staining. The phage efficacy against Y. enterocolitica in milk and on the surface of lettuce and pork stored at 4 or 25 ℃ was assessed by plate counting. Results: A novel virulent phage, designated Yersinia phage vB_Yep_15, was isolated. TEM revealed a short-tailed morphology typical of the Autographiviridae family with an icosahedral head of 54.80 nm × 52.50 nm. Genomic analysis classified it into the genus Teseptimavirus (the subfamily Studiervirinae), and no virulence, antibiotic resistance, or tRNA-related genes were detected. Host range analysis showed that the phage lysed 8 (30.8%) out of 26 tested strains, including 6 isolates from pigs and 2 isolates from Tibetan wild donkeys. Its optimal MOI was 0.01, with a latent period of 20 minutes and a burst size of 204 PFU/cell. The phage activity remained stable at pH 4–11 and 4–37 ℃. In vitro antibacterial assays showed significant bacterial growth inhibition within 120 minutes at an MOI of 100, with no resuscitation observed over 480 minutes (ΔOD600 nm < 0.02). The biofilm removal rate was 40.8%, 25.6%, 38.4%, and 53.4% at MOIs of 0.1, 1, 10, and 100, respectively, demonstrating that the phage effectively removed biofilms formed by the host bacterium. Furthermore, it significantly reduced Y. enterocolitica counts in milk and on lettuce and pork surfaces at both storage temperatures, indicating good application prospects. Conclusion: The virulent phage vB_Yep_15 exhibits favorable biological characteristics, potent biofilm eradication ability, and significant antibacterial efficacy against Y. enterocolitica on diverse food surfaces under both refrigeration and ambient conditions. This study provides a basis for the development and application of phage-based formulations targeting Y. enterocolitica in food safety biocontrol.

In order to explore the effect of a whole-grain mixture (red rice, black rice and brown rice) on the gut microbiota and short-chain fatty acids (SCFAs) in diabetes, SCFA production was detected after in vitro fermentation and dietary intervention, and changes in the composition and abundance of the gut microbiota were analyzed by metagenomic sequencing. Compared with the blank group, the whole-grain mixture increased the abundance of the beneficial bacteria Bifidobacterium and Lactobacillus, while reducing the abundance of opportunistic pathogenic taxa. Compared with refined grains, the whole-grain mixture, rich in dietary fiber, provided more arabinose and xylose during in vitro fermentation, generating more butyric acid. Also, it increased the abundance of butyric acid-producing bacteria such as Collinsella, Parabacteroides, Anaerostipes, Oscillibacter and Faecalibacterium. Intervention with the whole-grain mixture in patients with type 2 diabetes mellitus (T2DM) significantly increased the relative abundance of the butyric acid-producing bacteria Anaerostipes and the butyric acid level in feces, further verifying the results of in vitro fermentation. In conclusion, the whole-grain mixture positively affects the gut microbiota in T2DM patients, promoting the production of SCFAs, especially butyric acid, which is beneficial to intestinal health.

To elucidate the regulatory mechanism of the acid tolerance response (ATR) in Bifidobacterium longum BBMN68, this study investigated the role of response regulator BBMN68_47 in mediating ATR through genomic and proteomic approaches. An overexpression strain of BBMN68_47 with a 3 × FLAG tag was constructed via molecular cloning, and the recombinant plasmids (pDP152-BBMN68_47, pDP152-3 × FLAG, and pDP152-3 × FLAG-BBMN68_47) were validated through polymerase chain reaction (PCR), sequencing, and Western blot. Under weak acid induction (pH 4.5), chromatin immunoprecipitation sequencing (ChIP-seq) identified 118 high-confidence DNA binding peaks, over 80% of which were localized at transcription start sites (TSS). Bioinformatics analysis predicted seven candidate DNA binding motifs. Electrophoretic mobility shift assay (EMSA) analysis further confirmed specific binding of BBMN68_47 to two conserved motifs: CTGGGCGTTT (Probe 0235) and CTGGACGAATCCTG (Probe 0075), regulating the expression of its own gene BBMN68_47 (autoregulatory) and the S-adenosylmethionine synthetase (metK) gene, respectively. These findings establish BBMN68_47 as a central transcriptional regulator in B. longum ATR, orchestrating key acid-resistant gene networks through conserved and novel DNA motifs. This work offers a theoretical basis for elucidating the molecular mechanism of the ATR of B. longum and engineering stress resistance in probiotics.

Objective: To investigate the ameliorative effects of polysaccharides from Ganoderma lucidum spore powder polysaccharide (GLSP) and fermented G. lucidum spore powder polysaccharide (FGLSP) on obesity in mice, providing an experimental basis for their development and application. Methods: A mouse model of high-fat diet-induced obesity was established. After a 10-week intervention with high and low doses of GLSP and FGLSP, the effects of the two polysaccharides on body mass, body fat, glucose tolerance, insulin sensitivity, hyperlipidemia, liver function, hepatic oxidative stress, and pathological morphology of adipose and hepatic tissues were evaluated. Results: Compared with the model group, both GLSP and FGLSP interventions significantly reduced body mass, body fat, the area under the curve during oral glucose tolerance test (OGTT), fasting serum insulin levels, total cholesterol (TC) levels, serum leptin levels, liver mass, hepatic aspartate aminotransferase (AST) and alanine aminotransferase (ALT) levels and hepatic malondialdehyde (MDA) levels (P < 0.05). Additionally, they significantly increased serum adiponectin levels and catalase (CAT) activity (P < 0.05), and ameliorated pathological damage in adipose and hepatic tissues. Conclusion: GLSP and FGLSP effectively ameliorated obesity in mice by reducing body mass gain and fat accumulation, ameliorating dyslipidemia and dysglycemia, and mitigating oxidative stress-induced hepatic injury.

To investigate the effects of brewing conditions on the nutritional quality and flavor of Xanthoceras sorbifolium leaf green tea, tea infusions prepared with different combinations of brewing temperature and duration were analyzed for concentrations of nutrients such as total phenols, free amino acids, flavonoids, caffeine, and soluble sugars, taste and volatile components. The results showed that the nutritional quality and flavor of tea infusion both differed significantly under different brewing conditions, and the infusion state of active substances also varied. Infusion at 70 ℃ for 60 min led to the highest concentration of total phenols (0.66 mg/mL). The concentration of free amino acids peaked at 18.44 mg/mL after infusion at 80 ℃ for 360 min. The level of flavonoids reached a maximum value of 0.56 mg/mL after 180 min of infusion at 90 ℃, and the concentrations of caffeine (0.14 mg/mL) and soluble sugars (10.39 mg/mL) were the highest after 720 min. Comprehensive analysis using membership function showed that the tea infusions brewed at 80 ℃ for 360 min, 90 ℃ for 30 min, and 70 ℃ for 720 min received relatively high scores. Furthermore, electronic tongue analysis revealed that these infusion samples had similar overall taste profiles, with the sensor responses to umami, bitterness, and richness being the highest. Electronic nose results indicated that the W1W sensor exhibited the highest response to all three tea infusions. Using gas chromatography-ion mobility spectrometry (GC-IMS), we identified 66 volatile compounds in the tea infusions, from which 21 differential volatile compounds and 12 key volatile compounds were selected. Among these, 1-octen-3-one, 2-methylbutanal D, and n-octanol were the most important aroma components. This study provides guidance for the scientific consumption of X. sorbifolium leaf tea.

To enhance the utilization of pruned leaves from Anji white tea and to achieve rapid detection and quantitative analysis of key quality components in fermented tea, Eurotium cristatum was inoculated to pruned leaves of Anji white tea to prepare Anji golden flower tea, and the changes in the contents of tea polyphenols and tea pigments during the fermentation process were determined. Fourier transform mid-infrared spectroscopy was used to develop quantitative analysis models for the contents of tea polyphenols and tea pigments during the fermentation process. For this purpose, optimization of modeling algorithms, optimization of spectral preprocessing techniques, and feature wavelength selection were carried out. Results showed that random forest regression (RFR) was selected to establish predictive models for the contents of tea polyphenols and tea pigments. The predication model of tea polyphenols obtained using Savitzky-Golay smoothing (SG) combined with iteratively retains informative variables (IRIV) showed the best performance. The optimal spectral preprocessing and variable selection methods were wavelet transform (WT) and successive projections algorithm (SPA) for both theaflavins and thearubigins, while those for theabrownins were first derivative (FD) + multiplicative scatter correction (MSC) and competitive adaptive reweighted sampling, respectively. The models’ predictive performance was validated, revealing that the average deviations between predicted and actual values were less than 0.05% for all four tea quality components. Therefore, the quantitative analysis models exhibited good accuracy, enabling rapid detection of the contents of tea polyphenols and tea pigments in Anji golden flower tea. They provide technical support for the high-value utilization of pruned leaves from Anji white tea and the rapid quality monitoring of fermented tea products.

This study aimed to clarify the characteristic sensory attributes and key flavor compounds of walnut kernels flavored with Zanthoxylum armatum and to explore the effects of packaging methods and storage temperatures on its sensory quality and shelf life for the purpose of providing a theoretical basis for its flavor regulation, storage, and preservation. Solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and electronic nose technology were integrated to analyze flavor compounds. Two types of packaging materials: polyethylene terephthalate (PET) and polyethylene (PE)/aluminium (AL)/PET and three packaging methods (atmospheric, vacuum, and vacuum + deoxygenation) were selected, and storage experiments were conducted at 4, 25, and 37 ℃. A shelf-life prediction model was constructed based on kinetic models. The results showed that the characteristic sensory profile of the flavored walnut kernels was centered on a roasted aroma and a chicken fat-like flavor, accompanied by a lily of the valley aroma and fresh floral and herbal aromas, featuring the distinctive characteristics of Z. armatum. A total of 52 volatile compounds were identified, and the key compounds contributing to these sensory attributes included (E,Z)-2,4-decadienal (dominating the roasted aroma and the chicken fat flavor with a relative odor activity value (ROAV) of 100.00), linalool (responsible for the lily of the valley aroma), and terpenes/sulfides (enhancing the distinctive characteristics of Z. armatum). Storage experiments indicated that vacuum deoxygenated packaging with PE/AL/PET provided optimum preservation of the sensory attributes and the key flavor compounds. At 4 ℃, the shelf life of the product was 164 and 157 days based on peroxide value (POV) and acid value (AV), respectively. The constructed prediction model showed excellent goodness of fit with a relative error < 14%. In conclusion, vacuum deoxygenated PE/AL/PET packaging combined with storage at 4 ℃ is the optimal method for maintaining the characteristic sensory attributes and key flavor quality of Z. armatum-flavored walnut kernels, providing support for its industrial quality control.

This study systematically compared the nutritional value, structural characteristics, digestive properties, and functional activities of proteins from whole tartary buckwheat flour, tartary buckwheat bran, and tartary buckwheat core flour. The results revealed significant differences in protein content and essential amino acid (EAA) composition among the three protein sources (P < 0.05). All three protein fractions showed high amino acid scores (AAS) and chemical scores (CS), indicating the characteristics of high-quality plant proteins. Among them, the bran protein exhibited the highest protein content and the most favorable nutritional profile. Moreover, methionine and cystine were identified as the first limiting amino acids in all three proteins. Significant variations in solubility were found among them across the pH range of 2.0–9.0, with improved solubility observed under alkaline conditions. Fourier transform infrared spectroscopy (FTIR) indicated that the secondary structure of the three proteins was predominantly composed of β-sheets and β-turns. In vitro simulated digestion experiments showed that the core flour protein exhibited the highest digestibility (73.63%), the smallest average particle size post-digestion, and the highest absolute zeta potential value, suggesting superior digestive stability. Ultraviolet and fluorescence spectroscopy revealed conformational changes in the three proteins during digestion and structural and compositional differences among them. Furthermore, all these proteins exhibited free radical scavenging capacity and reducing power, and digestion treatment significantly enhanced their antioxidant activities (P < 0.001). The digested core flour protein exhibited superior scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, and hydroxyl radical at 68.66%, 63.49%, and 72.21%, respectively, while the digested bran protein exhibited stronger reducing power. All three proteins had inhibitory effects on α-glucosidase and α-amylase, which significantly increased after digestive treatment (P < 0.001), indicating their potential for application in blood glucose regulation. This study establishes a theoretical foundation for the deep processing and comprehensive utilization of tartary buckwheat protein.

Objective: To improve the detection sensitivity and accuracy of steroidal sapogenins (such as tigogenin and sarsasapogenin) in Allium vegetables, this study established an analytical method based on stable isotope labeling derivatization combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods: The 3-hydroxy group of steroidal sapogenins was derivatized with D0/D5-pyridine and trifluoromethanesulfonic anhydride (Tf2O) for charge labeling, and internal standard quantification was performed using the peak area ratio between D0 and D5 isotope derivatives. Results: The optimized derivatization reaction was completed within 10 minutes at room temperature, and the derivatives showed excellent stability. The proposed method demonstrated a wide linear range (0.5–200 ng/mL) with a coefficient of determination (R²) > 0.999 4, a limit of detection of 0.2 ng/mL (95% lower than that of the non-derivatized method), and excellent precision (intra-day relative standard deviation (RSD) ≤ 4.02%, and inter-day RSD ≤ 4.36%), and satisfactory spiked recoveries (95.5%–104.2%). This method was successfully applied to the analysis of actual Allium samples, revealing the distribution characteristics of tigogenin and sarsasapogenin in green onions, scallions, onions, and garlic. Conclusion: This strategy enhances the ionization efficiency and compensates for matrix effects through charge labeling. It provides a reliable method for the highly sensitive and accurate quantification of steroidal sapogenins in Allium vegetables and can serve as a reference for the analysis of other natural products with poor ionization efficiency.

To improve the resource utilization efficiency of pufferfish milt, this study systematically investigated the effect of ultrasonic duration (0, 2, 4, 6, 8, and 10 h) on the gel properties and antioxidant activity of pufferfish sperm nuclear proteins. The results demonstrated that 4 h ultrasonic treatment fragmented DNA into small segments, forming a dense crosslinked network with arginine-rich protamines, thereby increasing the gel strength by 55.3%. After 6 h treatment, DNA was further fragmented exposing more active sites, with the resulting product exhibiting a superoxide anion radical scavenging rate of 56.15% and an increased 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate of 73.01%. Rheological analysis confirmed typical gel characteristics (G’ > G”, tan δ ≈ 0.3) in all treatment groups, while 10 h ultrasonic treatment elevated the critical strain from 30% to 400%, indicating severe network degradation. This study elucidates the mechanism by which ultrasonic treatment precisely regulates the degree of DNA fragmentation and protein conformational changes, enabling directed optimization of hydrogel properties. This finding not only establishes a novel approach for the high-value utilization of aquatic processing byproducts but also provides a theoretical basis for the development of functional protein-nucleic acid composite gel materials with potential applications in food packaging and drug carriers.

To address the problem that traditional peel removal results in orah mandarin wine lacking a distinctive flavor, this study systematically investigated the impacts of peel removal rates (100% as a control, 80%, 50%, and 0%) on the juice quality and the fermentation kinetics and flavor formation of wine. The results demonstrated that a peel removal rate of ≥ 80% led to the highest juice yield and effectively eliminated the inhibitory effect of the peel on wine fermentation. Retaining the peel significantly enhanced the brightness and yellow-green hue of both juice and wine (P < 0.05). A total of 96 aroma compounds were identified, 35 of which were common to orah juice and wine. In total, 28 compounds disappeared after fermentation, while 17 esters and 9 alcohols were generated during the fermentation process. The terpene content in orah mandarin wine fermented with peels was 23.28 to 92.88 times higher than that in the control wine. The analysis of the key aroma compounds (with an odor activity value (OAV) ≥ 1)) of the orah wine samples revealed that 80% peel removal treatment effectively retained the characteristic volatiles of orah mandarin, D-limonene, octanal, laevo-rose oxide, and (1R,5R)-carveol (the content of these compounds was 27.70% of that of the 0% peel removal group), with the total content of ethyl octanoate and octanoic acid increasing by 72.88% compared with the control group. Using the cutoff of variable importance in projection (VIP) score ≥ 1 and OAV ≥ 1, D-limonene, octanoic acid, ethyl octanoate, β-myrcene, 2-methyl-3-buten-2-ol, 3,3-dimethylallyl alcohol, linalool, anethole, α-terpineol, and eugenol were identified as the characteristic aroma compounds of orah wine fermented with peels, whereas isoamyl alcohol and phenylethanol as the characteristic aroma compounds of the control wine. Sensory evaluation revealed that the 80% peel removal treatment was superior to the other treatments in overall acceptability, taste quality, clarity and color, harmony, and preference. This study suggests that 80% peel removal treatment achieved an optimal balance between juice yield, fermentation efficiency, and flavor quality, providing a theoretical foundation for industrial orah mandarin winemaking.

To investigate the effect of composite restructuring on the drying characteristics and quality of vacuum freeze-dried Dangshan pear slices, this study analyzed the chemical composition, microstructure, drying characteristics, thermal properties, basic quality, nutritional components, and flavor profiles of vacuum freeze-dried restructured Dangshan pear slices with lily bulb, Chinese yam and white jelly fungus and with none of them added (control). The results indicated that compared with the control group, the incorporation of these ingredients significantly prolonged the drying time and reduced the drying rate, extending the total vacuum freeze drying time by over 40%. Meanwhile, this incorporation increased the contents of starch, protein, and soluble sugars (including fructose, glucose, sorbitol, and sucrose) by 69.59, 1.14, and 266.07 mg/g, respectively, significantly elevated the glass transition temperature (Tg), caused a shift of the freezing phase change temperature range toward lower temperatures, and increased the endothermic enthalpy. The resulting product exhibited a more regular honeycomb-like porous microstructure, higher hardness and crispness, and reduced breakage rate during oscillation. The total phenolic and total flavonoid contents increased by 0.4 and 0.63 mg/g compared with the control group, respectively, and the antioxidant activity was stronger. Furthermore, significant differences (P < 0.05) in flavor characteristics were observed, with the composite restructured slices showing notably higher levels of bitter compounds. This study demonstrates that composite restructuring effectively enhances the nutritional value, texture, and flavor, thereby improving the overall quality of Dangshan pear slices. This provides a theoretical reference and technical support for applying this technique in fruit and vegetable processing. However, it prolongs the vacuum freeze-drying time, indicating a need for pretreatment techniques to improve the drying efficiency and promote its practical application.

To investigate the impact of different ventilation levels during the yellowing process on the quality of yellow tea, fresh leaves of the tea cultivars ‘Baiye 1’ and ‘Yingshuang’ were selected and each cultivar was subjected to three yellowing treatments: gauze bagging (A), gauze + kraft paper bagging (B), and vacuum bagging (C). The differences in non-volatile components, volatile components, and sensory quality were analyzed among the six tea samples. The results showed that vacuum bagging increased the contents of tea polyphenols, free amino acids, and reducing sugars, promoted the accumulation of non-ester catechins, increased the content of sweet amino acids, and upregulated the levels of floral volatile substances such as linalool. In addition, it effectively improved the sensory quality; the prepared tea infusion exhibited a bright yellow color, a rich and long-lasting aroma, and a mellow, fresh and brisk taste. Therefore, vacuum yellowing treatment improves the quality of yellow tea to some extent.

In order to solve the problem of quality deterioration in Ningxia Tan sheep meat caused by microbial growth during long-distance transportation, an antibacterial film, GEL/KT-OEO, was prepared by the solution casting method with oregano essential oil (OEO) as the antibacterial agent and keratin (KT) and gelatin (GEL) as the film-forming matrices. Its microstructure, chemical groups, crystal structure and thermal properties were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), and thermogravimetric analysis (TGA). The effect of GEL/KT-OEO on the quality preservation of Ningxia Tan sheep meat was evaluated during storage at 4 ℃. The results showed that the film with 10% OEO exhibited optimal physical and bacteriostatic properties, with light transmittance, tensile strength, elongation at break, moisture content (MC), water solubility (WS), inhibition rates against Escherichia coli and Staphylococcus aureus of (36.20 ± 0.31)%, (0.58 ± 0.06) MPa, (82.53 ± 2.73)%, (14.31 ± 0.49)%, (48.98 ± 0.69)%, (97.28 ± 1.34)% and (99.67 ± 0.33)%, respectively. The addition of OEO did not change the molecular structure or functional groups of the antibacterial film, but reduced its crystallinity and improved its thermal stability. The antibacterial film with 10% OEO resulted in superior sensory characteristics, pH, total volatile basic nitrogen (TVB-N) value and thiobarbituric acid reactive substance (TBARS) value of lamb meat stored at 4 ℃ when compared with the blank group and polyethylene (PE) film (P < 0.05), prolonging the shelf life from 5 to 7 days relative to the PE film group. The GEL/KT-OEO antibacterial film shows significant potential and value for application in meat preservation, which provides a new and effective solution for maintaining meat quality during long-distance transportation.

To improve the compatibility of hydrophilic polysaccharide substrates with oregano essential oil (OEO), an OEO Pickering emulsion stabilized by lauric acid-modified cellulose nanocrystals was prepared and incorporated into a cellulose nanofiber/pectin matrix to develop a mango preservation coating. The emulsion prepared at a 0.45:1 absolutely dry mass ratio between lauric acid and cellulose nanocrystals and a cellulose nanocrystal mass fraction of 1.5% showed uniform droplet size distribution and the emulsification index reached 93.7% after 48 h, reflecting good stability. The Pickering emulsion greatly affected the coating’s microstructure, thereby regulating its barrier performance. The composite coating with 1.5% emulsion loading exhibited the best performance with an oxygen transmission rate of 13.25 cm3/(m2·d), a water vapor permeability of 2.59 × 10-13 g·cm/(cm2·s·Pa), a water contact angle of 76.03°, and 99.69% inhibition against Escherichia coli. In mango preservation trials, the coating reduced the respiratory peak by 14.41%, decreased the mass loss by 3.3% when compared with the control group on day 9 of storage, delayed the browning incidence and the reduction in firmness, and extended the shelf life by over 3 days. In conclusion, the modified cellulose nanocrystals-stabilized Pickering emulsion/nanocellulose/pectin composite coating shows enhanced gas/moisture barrier properties and antimicrobial activity, thereby maintaining postharvest mango quality. It provides an eco-friendly solution for fruit preservation.

To address the deterioration of flavor and nutritional quality in pre-cooked braised pork caused by microbial proliferation and oxidative degradation during storage, this study investigated the effect of ultra-high pressure marination with Rosa roxburghii juice concentrate on pork quality improvement during refrigerated (at 4 ℃ for up to 21 days) and frozen storage (at –20 ℃ for up to 120 days), and evaluate the feasibility of applying this technology to pre-cooked braised pork production. Compared with the untreated control group, ultra-high pressure marination with R. roxburghii juice concentrate significantly reduced the total viable count and thiobarbituric acid reactive substances (TBARS) value, delayed protein carbonylation, and maintained textural properties in pre-cooked braised pork during storage. Analysis of volatile flavor components by gas chromatography-mass spectrometry (GC-MS) revealed that this treatment effectively inhibited the accumulation of acidic and rancid off-odor compounds, resulting in a 57.12% reduction in the odor activity value of 3-methylbutanoic acid. The results indicated that ultra-high pressure marination (at 400 MPa for 4 min) with R. roxburghii juice concentrate (5.0 g/kg of seasoned pork) effectively enhanced the flavor and nutritional quality of pre-cooked braised pork, providing an innovative processing approach for the quality improvement of prepared meat products.

To improve the storage quality of postharvest blueberry and extend its shelf life, fresh blueberry fruits were sprayed with 3.0 g/L anthocyanin and stored at room temperature (20 ℃). Samples were taken every 4 days to measure their quality attributes, antioxidant enzyme activity, and gene expression. The results showed that anthocyanin treatment significantly delayed the softening of blueberry fruits, reduced the mass loss and water loss, and maintained the texture. Moreover, the treated fruits exhibited stronger resistance, with a 20% reduction in decay incidence and an over 2-fold extension of shelf life at room temperature. Further analysis revealed that anthocyanin treatment significantly increased the activity of antioxidant enzymes such as ascorbate peroxidase by upregulating the expression of key genes and delayed the decrease in phenolic content, thereby enhancing the antioxidant capacity in postharvest blueberry fruits and reducing quality deterioration. Therefore, 3.0 g/L anthocyanin treatment has a significant preservation effect, is safe and friendly, and can be promoted as a preservation technology for fruits such as blueberry at room temperature.

This study established a new method using magnetic solid-phase extraction (MSPE) based on a novel magnetic molecularly imprinted polymer (Fe3O4@MIP) combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) for the rapid and sensitive determination of four aflatoxins (AFs) in peanuts and soy sauce. Using a surface grafting polymerization strategy, Fe3O4@MIP with selectivity for AFs was successfully prepared with 5,7-dimethoxycoumarin as a dummy template, methacrylic acid (MAA) as a functional monomer, and ethylene glycol dimethacrylate (EGDMA) as a cross-linker. Subsequently, the MSPE extraction conditions were systematically optimized. The results showed that the developed method had good linearity within the concentration range of 0.02–100 μg/kg (R2 > 0.991 5), with spiked recoveries in the peanut matrix ranging from 87.63% to 103.58%. Both intra-day and inter-day precision (relative standard deviation (RSD)) were below 8.16%, and the limit of detection (LOD) was as low as 0.006 9–0.011 μg/kg. The prepared Fe3O4@MIP exhibited excellent selectivity and reusability for AFs. The MSPE-UPLC-MS/MS method is simple to operate and highly sensitive, and can effectively overcome matrix interferences, providing a reliable solution for the rapid and accurate detection of trace AFs in complex foods, and holding significant application value in the field of food safety monitoring.

In view of the diverse forms and unstable properties of cholesterol oxidation products (COPs) in meat products under specific conditions, a sample pretreatment technology, saponification at room temperature, was established for the accurate detection of 9 COPs in meat products by gas chromatography-quadrupole-time-of-flight mass spectrometry (GC-Q-TOF/MS). The results showed that the optimal pre-treatment conditions were extraction with chloroform/methanol (2:1, V/V), saponification at room temperature for 18 h, re-extraction with ethyl acetate/n-hexane (80:20, V/V), and clean-up using an aminopropyl solid-phase extraction (SPE) cartridge. The linear ranges were 0.002–0.5 μg/mL for 7α-hydroxyl cholesterol and 7β-hydroxyl cholesterol, and 0.02–0.5 μg/mL for 5β,6β-epoxide cholesterol, 5α,6α-epoxide cholesterol, 20α-hydroxy cholesterol, 3β,5α,6β-trihydroxy cholesterol, 25α-hydroxy cholesterol, 7-keto cholesterol and 27α-hydroxy cholesterol. The determination coefficients were ≥ 0.999 0 for all analytes, the limits of detection (LOQ) were 0.000 1–0.001 mg/kg, and the limits of quantitation (LOQ) were 0.000 2–0.002 mg/kg. The method had good accuracy and high precision. The average recoveries from spiked samples were 89.7%–116.1%, with relative standard deviations (RSDs) of less than 8.7%. Compared with high temperature saponification, saponification at room temperature effectively prevented the autoxidation of cholesterol and the degradation of 7-ketocholesterol, and reduced the exogenous introduction and endogenous loss of target substances, thereby enabling the rapid and accurate detection of the 9 COPs.

This study aims to develop a rapid and non-destructive method based on near-infrared (NIR) spectroscopy combined with machine learning modeling for the quantitative detection of soybean-adulterated coffee powder. A hierarchical modeling strategy was adopted to improve prediction accuracy. Support vector regression (SVR) combined with three spectral preprocessing methods was used to construct prediction models. A total of 30 characteristic wavelengths were selected by comparing competitive adaptive reweighted sampling (CARS) and iteratively retains informative variables (IRIV). Furthermore, three optimization algorithms: dung beetle optimization (DBO), particle swarm optimization (PSO), and grey wolf optimizer (GWO) were tested to find the most effective algorithm. The CARS-DBO-SVR model exhibited coefficients of determination (R2) of 0.978 4 and 0.966 9, root mean square error (RMSE) of 0.015 7 and 0.022 8, and residual prediction deviation (RPD) of 6.809 6 and 5.499 8 for the calibration and test sets, respectively. This study demonstrates that NIR spectroscopy provides an effective technical means for detecting soybean powder adulteration in coffee.

Complementary foods serve as a crucial medium for early sensory experiences in infants and young children, and their textural properties are closely associated with the development of chewing and swallowing capacity, food acceptance, and long-term dietary habits of infants and young children. While a variety of complementary foods are currently available on the market, there is a lack of unified standard system for textural grading. This limitation restricts the scientific evaluation of different complementary food products in terms of textural suitability and swallowing safety, making it difficult to fully meet the specific textural requirements of infants and young children at different stages of growth and development. The International Dysphagia Diet Standardization Initiative (IDDSI) has developed a standardized eight-level textural grading framework, which incorporates parameters such as hardness, viscosity, and granularity, enabling standardized classification of food texture and offering a potential solution for the scientific staging of complementary foods. This article reviews the oral development and physiological characteristics of infants and young children at different ages, and summarizes the current status of research on complementary foods for infants and young children. Based on the IDDSI textural grading framework, this study aims to provide a scientific basis for improving the compatibility between textural design of complementary food products and oral development and also provides a reference for the future standardization of textural staging of complementary foods.

Tetrahydro-β-carbolines (THβCs) are a class of alkaloids widely existing in foods, and the formation pathways of THβCs in the human body include endogenous and exogenous ones. The endogenous pathway is related to the metabolism of tryptophan in the human body, while the exogenous pathway is mainly derived from dietary intake. The Maillard reaction and microbial metabolism in food processing are the major pathways for the formation of THβCs, and high temperature, acidic pH and long-term processing will significantly promote the formation of THβCs in foods. The biological activity of THβCs is two-fold: on one hand, its derivatives can enhance neural signaling by inhibiting monoamine oxidase (MAO) and exhibit antioxidant, antibacterial, and anti-inflammatory effects; on the other hand, its oxidation products heterocyclic amines and N-nitroso compounds have carcinogenic and mutagenic risks. At present, the commonly used detection methods for THβC in foods include gas chromatography-mass chromatography (GC-MS), high performance liquid chromatography with fluorescence detection (HPLC-FLD) and high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and solid phase extraction (SPE) combined with HPLC-MS/MS is the mainstream method, with a detection limit of 10 ng/mL.

With the increasing demand for sustainable foods among consumers, plant-based meat, as an alternative to traditional meat, has received increasing attention. High-moisture extrusion is one of the crucial steps in the preparation of plant-based meat, which utilizes the synergistic effects of high temperature, high pressure, and high shear to mimic the fibrous structure and texture of meat. However, this process leads to complex physical and chemical changes in proteins and auxiliary materials, resulting in significant differences between the product and traditional meat in terms of color, texture, and flavor. Therefore, the addition of exogenous additives has become a key research area for improving product quality. This paper reviews the effects of different additives (such as proteins, lipids, polysaccharides, crosslinking agents, and other additives) on the structure and quality of plant-based meat during high-moisture extrusion, explores the mechanisms of protein-protein, lipid-protein, polysaccharide-protein, and crosslinking agent-protein interactions, and analyzes their enhancing effects on the texture, flavor, and nutritional value of plant-based meat. This paper aims to provide a theoretical basis and technical support for further research and development of plant-based meat products.

Photoaging represents the primary exogenous contributor to skin aging, triggered by ultraviolet exposure. It compromises skin barrier integrity, disrupts elastic fibers, accelerates collagen breakdown, and intensifies oxidative stress. Collagen hydrolysate shows great potential in addressing photoaging owing to its distinctive bioactivity, favorable safety profile, convenience, and economic viability. This review comprehensively examines the anti-photoaging mechanism of collagen hydrolysate: by modulating critical signaling pathways (transforming growth factor-β (TGF-β), mitogen-activated protein kinase (MAPK), nuclear factor erythroid 2 related factor 2 (Nrf2), and nuclear factor kappa-B (NF-κB)), it promotes extracellular matrix homeostasis, mitigates oxidative stress, inhibits inflammation, diminishes hyperpigmentation, and indirectly regulates the gut-skin axis, thereby counteracting photoaging damage. To overcome technical hurdles in the oral administration of collagen hydrolysate, including extensive gastrointestinal degradation and poor targeting efficacy, we summarize the strategies currently used for enhancing the absorption of collagen hydrolysate, highlighting research advances in co-delivery approaches, polysaccharide-based vehicles, and liposomal systems that enhance collagen hydrolysate bioavailability. In view of the existing research limitations, we give an outlook on future research directions and development trends to provide a theoretical basis for the development of collagen-derived functional foods and their deep application in photoaging prevention and management.

With the continuous increase in the prevalence of chronic metabolic diseases, the role of functional foods in disease prevention and health promotion has gained growing attention. Cereals, as an essential component of the human diet, are rich in various functional constituents such as polyphenols, dietary fibers, and bioactive peptides, which exhibit significant potential in regulating metabolism, maintaining intestinal barrier integrity, exerting antioxidant and antihypertensive effects, and modulating immune function. This review systematically summarizes the major functional components of cereal-based products and their mechanisms of action, with a particular focus on the in vivo functions of cereal-derived polyphenols, dietary fibers, and peptides. In addition, it highlights the role of key processing technologies (e.g., fermentation, enzymatic hydrolysis, extrusion, high-pressure treatment, and nanotechnology) in the release and transformation of functional components, demonstrating that appropriate processing can markedly enhance the bioavailability and health benefits of cereal constituents. Furthermore, the practical applications of functional cereal products in the food industry are discussed, covering staple foods, snack foods, and beverages. This review aims to provide theoretical support and practical reference for the development, application, and mechanistic study of functional cereal-based foods.

Since the Food Safety Law first established the legal liability of food delivery platforms, the public law approach to governing platform food safety has progressively matured. Nevertheless, the current regulatory tools deployed by takeaway platforms primarily originate from commercial contracts, which exhibit significantly inadequate binding force, punitive force, and deterrence over merchants and riders. Constrained by ambiguous empowerment of platform autonomy and ineffective sharing of collaborative governance tools and faced with novel risks generated by elongated supply chains, the predominantly government-led external governance model struggles to respond rapidly to hybrid online-offline food safety risks. This paper examines the practice of food safety quasi-regulation on takeaway platforms, focusing on the root causes of the malfunction of the platform self-governance mechanism. We propose that by integrating external norms with internal rules, a panoramic governance framework be constructed featuring stakeholder participation in rule design, multi-entity collaboration in rule execution, and dynamic rule adaptation by societal actors. This framework aims to reshape the connection and integration of all links in the governance of food safety on takeaway platforms, thereby enriching and expanding the interface between platform quasi-regulation and post-hoc government regulation.

Cardiovascular diseases (CVDs) have emerged as a critical global public health challenge, with their pathological progression being closely linked to oxidative stress in cardiovascular cells. Although pharmacological interventions exhibit efficacy in CVD management, most of them have adverse effects. In recent years, bioactive peptides derived from dietary proteins have gained significant attention due to their potent antioxidant properties and excellent safety profiles, positioning them as promising food-derived functional agents for preventing and ameliorating CVDs. This review systematically summarizes recent advances in the development of food-derived antioxidant peptides, encompassing their production strategies, structure-activity relationships, absorption and metabolism. Particular emphasis is placed on their effects and mechanisms of action in improving cardiovascular health, aiming to provide a theoretical foundation for advancing research on CVD interventions and fostering innovation in peptide-based functional food products.