Active ingredients in functional foods often fail to exert their intended efficacy due to poor stability, low solubility, inadequate bioavailability, and limited health effects. Shelf-stable and efficacy-enhanced delivery systems (SSEEDS) have emerged as a pivotal strategy to address these challenges by enabling precise delivery with high loading capacity, stability, and potency through various approaches, including dispersion and solubilization, stabilization and encapsulation, targeted release control, absorption enhancement, and synergistic formulation. However, traditional construction methods, relying on empirical trial-and-error, suffer from low efficiency and poor predictability. This review summarizes recent advances in the application of big data and machine learning (ML) for the intelligent construction of SSEEDS. It systematically explores their roles in functional component screening, carrier structure design, release behavior prediction, and multi-objective process optimization. Special emphasis is placed on case studies involving ML modeling for SSEEDS, prediction of release kinetics, and process regulation via Bayesian optimization. The advantages of ML in improving encapsulation efficiency, prolonging stability, and enhancing bioaccessibility are elucidated. Finally, this paper identifies prevailing challenges including data fragmentation, limited model generalizability, empirical dependence, and the complexity of cross-scale coupling, it also proposes integrating federated learning, transfer learning with few-shot enhancement, explainable AI, and digital twin technologies to address these challenges. This review aims to provide valuable technical insights and methodological guidance for the intelligent construction of SSEEDS for functional foods.

Emulsions are widely used in the food field, but they are thermodynamically unstable and require emulsifiers for stabilization. As common emulsifiers, animal and plant proteins exhibit different advantages in stabilizing emulsion interfaces due to differences in their molecular structures. This paper reviews recent progress in the interfacial regulation and stability of animal and plant protein-based emulsions, and compares the emulsifying properties and interfacial stability of proteins from different sources. It also explores the mechanisms of action of animal and plant proteins for the stabilization of different types of emulsions, such as low internal phase emulsions, high internal phase emulsions, and Pickering emulsions, as well as the development status of modification technologies (including physical, chemical, and biological ones) for animal and plant protein-based emulsions in food and related research fields.

This study employed the SeqLogo method to examine the sequence characteristics of salty peptides. Utilizing the AlphaFold3 de novo folding approach, a model of the salty receptor transmembrane channel like 4 (TMC4) was constructed. Concurrently, molecular simulation and frontier molecular orbital (FMO) calculation were applied to elucidate the interaction mechanism between salty peptides and the TMC4 receptor. Results indicated that under physiological pH conditions, salty peptides were rich in charged amino acids, with hydrophilic residues predominantly occurring at the N- or C-terminus of most sequences. Molecular docking analysis revealed that long-chain peptides (8−11 amino acids) exhibited significantly higher affinity for the TMC4 receptor than short-chain peptides. Furthermore, the saltiness intensity of salty peptides was negatively correlated with the docking score of the TMC4 receptor (P < 0.01). Salty peptides primarily bound to the TMC4 receptor via hydrogen bonds, thereby exerting their salty effect. ALA401, PHE405, LYS412, ARG437, VAL495, GLN524, GLN527, and GLU531 constituted key binding sites on the TMC4 receptor. Meanwhile, hydrophilic amino acids in salty peptides and TMC4 played pivotal roles in their interaction. Electrostatic potential energy and loss-of-function mutation analyses confirmed Arg as a critical amino acid within salty peptides. Molecular dynamics simulations further elucidated the binding stability, interaction forces, and key binding sites between salty peptides and TMC4. FMO calculations identified amino acid residues such as Asp and Glu as primary active sites for salty peptide binding to TMC4, with small energy gaps tending to correspond to low docking scores. Salty peptides with lower binding energies to the TMC4 receptor tended to demonstrate stronger perceived saltiness intensity in sensory evaluation. These findings facilitate the identification of potential salty peptides, provide a theoretical foundation for establishing computationally-driven high-throughput screening systems, and offer innovative strategies for low-salt food development.

In order to determine the optimal harvest time and the most suitable Qiai variety for culinary use, this study employed high performance liquid chromatography-mass spectrometry (HPLC-MS) and gas chromatography-mass spectrometry (GC-MS), sensory evaluation, and compositional analysis to compare sensory attributes, physicochemical indicators, nutritional components, and active constituents among tender leaves of seven Qiai cultivars harvested at five time points over an annual growth cycle. We identified 988 volatile and 2 340 non-volatile compounds in the tender leaves of Qiai. The leaves harvested in April exhibited low fiber content, high nutritional value, tender texture, and rich flavor, indicating that this period was optimal for harvest. Among these seven cultivars, Qite 2 exhibited a sweet aftertaste without astringency, good palatability, low crude fiber and thujone contents, and high nutritional value, making it an ideal resource for developing Qiai-based food products. This study provides a robust scientific foundation for the selection of edible Artemisia argyi varieties and the optimal harvest period.

The objective of this study was to elucidate the interaction mechanisms between flavor compounds with high odor activity value (OAV) in Sichuan Shai vinegar and olfactory pleasure-related receptors at the molecular level. Through sensory omics screening, 26 key flavor-active compounds with OAV > 1 were identified. By considering blood-brain barrier permeability-associated parameters (lg S > −4, lg P < 5, molecular mass < 300 Da), 23 compounds capable of acting on the central nervous system were further selected. The SwissTargetPrediction database was employed to predict potential targets. Following UniProt retrieval and protein-protein interaction (PPI) network analysis, DRD2 (dopamine D2 receptor), MAOB (monoamine oxidase B), HTR2A (serotonin 2A receptor), and HTR2C (serotonin 2C receptor) were determined to be the core regulatory targets. Molecular docking results indicated that the binding free energy of 75% of receptor-ligand pairs was less than −4.25 kcal/mol, with 1,1-dimethylethyl-dimethylphenol exhibiting the lowest binding energy with MAOB (−8.00 kcal/mol). The 100 ns molecular dynamics simulation demonstrated that the complex maintained its stability primarily through a mechanism dominated by hydrophobic interactions and supplemented by polar interactions. The specificity of binding was ensured by a synergistic network of hydrogen bonds and hydrophobic interactions, with van der Waals interactions and gas phase free energy as the main driving forces for binding. Sensory evaluation confirmed a positive correlation between molecular binding stability and perceived pleasure, with 1,1-dimethylethyl-dimethylphenol (M10) and γ-phenyl-γ-butyrolactone (M19) receiving the highest scores. This study developed a molecular interaction network of “flavor-receptor-pleasure” specific to Sichuan Shai vinegar, offering a theoretical foundation for the development of novel foods with mood-regulating function.

To explore the encapsulation mechanism and performance regulatory effect of a chitosan-starch mixture on the flavor molecule nonanoic acid, this study systematically investigated the effects of different molecular masses (50, 200, 500, and 1 000 kDa) and concentrations (1%, 1.5%, and 2%) of chitosan on the encapsulation capacity and stability of nonanoic acid, as well as the structural and physicochemical properties of the resulting complexes. Texture analysis revealed that changing the molecular mass and concentration of chitosan significantly regulated the textural properties of the composite gels: the hardness and chewiness of the low-to-medium molecular weight groups (50 kDa and 200 kDa) decreased with increasing chitosan mass fraction, whereas those of the 500 kDa group showed an upward trend. Rheological properties indicated that the storage modulus (G′) and loss modulus (G″) increased significantly with chitosan addition. The gelatinization temperature was regulated by the joint action of the molecular mass and addition level of chitosan-50, 200, 500, 1 000 kDa chitosan were most effective in delaying starch gelatinization at 1%, 1.5%, 1.5%, and 2% addition levels, respectively. X-ray diffraction (XRD) analysis showed that the diffraction peaks of the complexes at 7.8°, 13°, and 20° became sharper with increasing amount of chitosan. Short-range order analysis indicated that the peak positions of functional groups shifted without the formation of new characteristic peaks, demonstrating changes in intermolecular forces. The morphology presented a regular honeycomb structure with a smooth surface. X-ray photoelectron spectroscopy (XPS) verified the interaction between starch and chitosan. Thermogravimetric analysis (TGA) results showed that the residual amount of the complex with 200 kDa chitosan at 1.5% was the highest (27.91%). This study provides a theoretical basis for the development of efficient carriers for flavor molecules and the optimization of food flavor stabilization technology.

The study investigated the effects of oil type sand addition level on the quality of a high-temperature texturized composite surimi gel made from mixed surimi and Antarctic krill. Five oils (soybean, corn, olive, coconut, and lard) were incorporated at levels of 0%, 4%, 8%, 12%, and 16%. The gel strength, hardness, emulsion stability, rheological properties, and microstructure were characterized. Correlation analysis was conducted. The results indicated that with the addition of oil, the gel strength and hardness decreased significantly (P < 0.05), and the structural stability of the gel declined. An appropriate amount of oil facilitated the formation of a more uniform network structure in the gel, while excess oil impaired gel quality, with the degree of impact largely depending on the fatty acid composition. Corn oil, rich in polyunsaturated fatty acids, exhibited superior structural stability, forming a more compact three-dimensional network with smaller, evenly distributed oil droplets. In contrast, olive oil, coconut oil, and lard, which are rich in monounsaturated fatty acids, lauric acid, and saturated fatty acids, resulted in overall lower gel quality and acceptability. Correlation analysis revealed significant correlations between physicochemical indicators (e.g., color, upright stability, and gel strength) and sensory attributes, including texture, mouthfeel, and overall acceptability. The findings provide a scientific basis for developing high-quality surimi products and offer guidance for oil application strategies in surimi processing.

The effects of temperature (298–318 K) and pH (4.5–8.5) on the stability, antioxidant activity and bioaccessibility of β-carotene-loaded octenylsuccinated β-glucan (OSβG) micelles were investigated. Differential scanning calorimetry (DSC), thermogravimetry (TG) and derivative thermogravimetry (DTG) indicated that the peak temperature of thermal degradation of the micelles presented a parabolic trend with increasing temperature and pH, peaking at 313 K and pH 7.5. During 10 h of ultraviolet irradiation and 30 d of storage at room temperature, the micelles prepared at 313 K and pH 7.5 exhibited the lowest degradation rate and highest retention rate of β-carotene. By using the first-order kinetic and Weibull models, it was found that the degradation of β-carotene fitted well with the Weibull model, regardless of the temperature or pH used. The degradation rate showed a U-shaped trend with increasing temperature and pH. Similarly, the half maximal inhibitory concentration (IC50) of the β-carotene-loaded micelles against 1,1-diphenyl-2-picrylhydrazyl radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical showed a U-shaped trend, while the bioaccessibility showed a parabolic trend. All three parameters were closely related to the structural stability and compactness of micelles. Moreover, OSβG micelles enhanced the stability, antioxidant activity and bioaccessibility of β-carotene, the effect being most pronounced at 313 K and pH 7.5. This could be related to the fact that temperature and pH affected the stability and compactness of micellar structures via altering the protonation level of OSβG and the molecular interaction force between β-carotene and OSβG. This study revealed that the stability of laden micelles could be regulated by changing environmental conditions, guiding its application in different processing scenarios.

A high-throughput process for preparing highly active phage microgels was established to enhance the applicability of phages in food safety. This method used polystyrene honeycomb membrane as the template. Through room-temperature evaporation, the polystyrene solution self-assembled to form a honeycomb-like porous film. Subsequently, phage crosslinking agent was dripped onto the honeycomb film template to fabricate phage microgels. The results indicated that more than (29.6 ± 3.42) × 104 phage microgels were prepared per square centimeter of the template, and each microgel contained (4.03 ± 2.25) × 102 phages. After stable survival at a constant temperature for 9 hours, the antibacterial capacity of phage microgels was 4.07 ± 1.28 times that of free phages. Phage microgels significantly slowed down the growth rate of Salmonella on the surface of eggs, ensuring the quality of eggs. Being an environmentally friendly approach, this preparation process not only fully retained the natural antibacterial activity of phage particles but also took advantage of the biocompatibility of the microgel carrier, thereby opening up a sustainable path for the prevention and control of biofilms on food contact surfaces, with potential for cross-disciplinary technological breakthroughs in food cleaning.

To improve the antioxidant capacity of bovine collagen-derived peptides and to identify novel peptides with antioxidant properties, this study employed ultra-high pressure (UHP) pretreatment followed by enzymatic hydrolysis with alkaline protease. The resulting peptides were analyzed for their antioxidant capacity, structural properties, molecular mass distribution, and amino acid sequences. It was found that UHP-assisted enzymatic hydrolysis increased the antioxidant activity and surface hydrophobicity of collagen peptides compared with conventional enzymatic hydrolysis, resulting in exposure of more hydrophobic groups and increasing hydrophobic amino acid content; morphological analysis showed that more amorphous structures were produced by UHP, resulting in smaller molecular masses and smaller peptide particles. Following isolation and purification, four novel antioxidant peptides with properties were identified. These findings provide theoretical support and technical reference for the production of food-derived antioxidants.

This study isolated and identified novel antioxidant peptides from an enzymatic hydrolysate of rice bran protein and elucidated their potential mechanisms of action. Based on the scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, bioactivity-guided fractionation was employed to obtain the antioxidant peptides through sequential ultrafiltration, gel filtration chromatography, ion-exchange chromatography, and reversed-phase high-performance liquid chromatography (RP-HPLC). The peptide sequences were identified using liquid chromatography-mass spectrometry (LC-MS). Computer-aided screening combined with molecular docking technology was utilized to reveal the antioxidant mechanisms of the identified peptides. The results showed that 183 peptide segments were identified from fraction R-2 with high antioxidant activity, obtained after RP-HPLC separation. Finally, five antioxidant peptides were selected: WCY, YFC, HWC, AHWC, and QGYY. Among these, WCY, YFC, HWC, and AHWC exhibited potent in vitro antioxidant activity. Molecular docking results indicated that the binding energies of these four peptides to Kelch-like ECH-associated protein-1 (Keap1) were all below −7 kcal/mol, with hydrogen bonding and hydrophobic interactions as the primary intermolecular forces. This suggests their antioxidant mechanism might be through inhibiting the Keap1/nuclear factor E2-related factor 2 (Nrf2) signaling pathway. In conclusion, the antioxidant peptides derived from rice bran protein possess potential as natural antioxidants. This study provides a theoretical foundation for the development and application of bioactive peptides from rice bran protein in the food and medicinal industries.

In this study, high-throughput sequencing technology was employed to analyze the differences in bacterial community structure among three grades (high, medium and low) of pit mud for nongxiangxing baijiu, differing in the quality of resulting liquor. Correlational analysis was conducted between microbial communities and physicochemical indicators to provide a scientific basis for pit mud quality assessment. The results showed that the high-grade pit mud exhibited greater bacterial community diversity, where the core functional bacteria (e.g., Brevefilum, Caproiciproducens) predominated and showed a significant positive correlation with key physicochemical indicators such as ammonia nitrogen and humus levels (P < 0.01). The pH of the pit mud was close to 7. It presented the metabolic characteristics of high hexanoic acid and low lactic acid contents. The low-grade pit mud was dominated by genera such as Pseudomonas and Stenotrophomonas, which were negatively correlated with ammonia nitrogen and humus levels and other key physiochemical indicators (P < 0.01). The microbial community in the low-grade mud was less diverse, and featuring a lower pH and reduced nutrient levels, suggesting that the pit mud micro-ecosystem was either in an initial stage of domestication or underwent significant microbial community degradation. This study reveals the correlation between the bacterial community structure in pit mud and its physicochemical indicators, clarifying the microbiological basis for quality variations among different grades of pit mud, thereby providing a theoretical basis for the scientific evaluation of pit mud quality and the optimization of pit management.

In this study, (–)-epigallocatechin-3-gallate (EGCG) was complexed with Zn2+ ions to form EGCG-ZnII network nanocomplexes with a particle size of 50–120 nm. Compared with EGCG, the metal-phenolic network nanocomplexes exhibited significantly enhanced antioxidant capacity and maintained strong antioxidant activity across a range of temperatures and pH values. Furthermore, the nanocomplexes significantly reduced oxidative stress in both oocytes and endometrial epithelial cells. This research not only develops a food nanotechnology platform based on polyphenols but also highlights the trend toward functional and precision-oriented applications of natural bioactive food components.

To investigate the anti-diabetic effect of β-(1,3)-glucan and the underlying biological mechanism, a diabetic mouse model was established by high-fat-diet (HFD) feeding combined with streptozotocin (STZ) injection. Four groups of mice were set up: a normal, model, and metformin-treated, and CMP33 (a carboxymethylpachymaran from Poria coco)-treated group. Changes in body mass, organ indices, blood glucose and lipid metabolism indicators, inflammatory indicators, and hepatic oxidative stress indicators were measured. Additionally, proteomic analysis of the liver of mice in the model and CMP33 groups was performed using data-independent acquisition (DIA). The results showed that CMP33 alleviated body mass loss, mitigated liver and pancreas damage, effectively reduced blood glucose, glucose tolerance, glycated hemoglobin, and triglyceride levels, and increased insulin levels in diabetic mice, exhibiting potent anti-diabetic effect. DIA-based proteomics identified 255 differentially expressed proteins (DEPs), including 134 upregulated and 121 downregulated proteins. Bioinformatic analysis revealed that these DEPs primarily participated in biological process such as lipid metabolism regulation, nucleotide catabolism, autophagy, insulin signaling, and glucose transport and were primarily enriched in Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways related to diseases (such as cancer, metabolic diseases, and neurodegenerative diseases), metabolic regulation, and signal transduction pathways, underscoring that CMP33 protected against diabetes through a multi-target and multi-pathway mechanism. Protein-protein interaction analysis highlighted that GTPase HRas, histone-lysine N-methyltransferase 2D, NEDD8 ultimate buster 1, histone H2A type 1, long-chain fatty acid transport protein 1, ATP-citrate synthase, and acetyl-coenzyme A synthetase might be the key proteins responsive to CMP33. These results demonstrate the anti-diabetic effect of β-(1,3)-glucan and provide insights into the underlying biological mechanism from a proteome perspective. The findings expand our understanding of the mechanisms by which polysaccharides exert anti-diabetic effects and offer a scientific basis for the application of β-(1,3)-glucan in functional foods for diabetes management.

Objective: To investigate the mechanism underlying the uric acid-lowering effect of Limosilactobacillus fermentum FOSU-YHD19 (L. fermentum YHD19) at the cellular level. Methods: A hyperuricemic cell model was established using HK-2 cells. The cells were treated with gradient concentrations of L. fermentum YHD19 (105–109 CFU/mL). Its cytotoxicity was assessed by the CCK-8 assay, and its inhibitory effects on the expression levels of urate transporters and the inflammatory response were detected. The uric acid-lowering effect and biosafety of the strain were systematically evaluated. Results: At all tested concentrations, L. fermentum YHD19 exhibited no significant cytotoxicity toward HK-2 cells. Also, the strain was found to inhibit the expression of urate transporter 1 and glucose transporter 9, both related to urate reabsorption, and upregulate the expression of the key urate efflux transporter, ATP-binding cassette subfamily G member 2 (ABCG2), consequently maintaining uric acid homeostasis, with a more pronounced regulatory effect on uric acid metabolism observed at higher concentrations (109 CFU/mL). Furthermore, L. fermentum YHD19 significantly reduced the expression levels of inflammatory mediators, including tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β), and phosphorylated (p-p65), by blocking the activation of the nuclear factor kappa-B (NF-κB) signaling pathway, thereby effectively alleviating the hyperuricemia-induced inflammatory response. Conclusion: L. fermentum YHD19 demonstrates good safety and can exert its uric acid-lowering effect through multiple synergistic signaling pathways. It has potential application value in the prevention and adjuvant therapy of hyperuricemia.

Objective: To investigate the repairing effects of sturgeon liver metallothionein (MT) on ultraviolet (UV) radiation-induced damage in Caenorhabditis elegans. Methods: MT was prepared from hybrid sturgeon liver through extraction with a Tris-HCl buffer solution (0.04 mol/L, pH 8.0) in a water bath at 50 ℃, followed by heat treatment at 80 ℃ and freeze-drying. The repairing effects on UV radiation-induced damage in C. elegans were explored by measuring changes in nematode lifespan, head thrashing frequency, body bending frequency, and antioxidant enzyme activities. In order to infer the underlying mechanism, quantitative polymerase chain reaction (PCR) was performed to analyze gene expression changes. Results: MT at concentrations of 0.3, 0.4, and 0.5 mg/mL significantly alleviated UV-induced reduction in lifespan and locomotion, effectively increasing the levels of superoxide dismutase (SOD) and catalase (CAT), reducing malondialdehyde (MDA) content, and lowering the levels of reactive oxygen species (ROS) and lipofuscin. Furthermore, MT down-regulated the expression of daf-2, age-1, pdk-1, and akt-1, while up-regulating the expression of daf-16 and skn-1. Conclusion: Sturgeon liver metallothionein effectively repairs UV-induced damage in C. elegans, likely by activating the insulin/IGF-1 signaling pathway, upregulating the expression levels of SOD and CAT, thereby scavenging ROS and promoting cellular repair.

This study investigated the anti-aging effects of postbiotics derived from Lactobacillus paracasei in Caenorhabditis elegans. Cell-free supernatants and cell lysates were obtained from Bifidobacterium bifidum subjected to gradient heat inactivation. The effects of these postbiotics on lifespan, fecundity, locomotion, lipofuscin, reactive oxygen species (ROS) level, and aging-related gene expression were examined. The results demonstrated that postbiotic intervention significantly enhanced locomotor activity, extended lifespan, reduced fecundity, and decreased the accumulation of ROS and lipofuscin. Furthermore, the postbiotics elevated the mRNA expression of SOD-3, SKN-1, and age-1, alleviated oxidative stress in aged nematodes, and improved their physiological status. In summary, the postbiotics delay aging by reducing oxidative stress in nematodes and regulating the insulin/IGF-1 signaling (IIS) pathway, providing a theoretical basis for the development and application of postbiotics.

Using Caenorhabditis elegans as a model organism, we systematically evaluated the anti-aging potential of polysaccharides extracted from the stems of two Zhejiang cultivars of Dendrobium officinale-Yanhu 1 (DOP1) and Shenglan 8 (DOP8). To elucidate the underlying mechanisms, lifespan, growth, development, locomotion, and stress tolerance were assessed, along with the levels of lipofuscin, reactive oxygen species (ROS), and malondialdehyde (MDA), and the transcription of aging-related genes was analyzed. The results showed that DOP1 and DOP8 extended the mean lifespan of C. elegans by 36.91% and 29.20%, respectively, and both promoted growth and development, enhanced locomotor activity, and improved antioxidant capacity and resistance to thermal stress. Molecularly, they decreased lipofuscin, ROS, and MDA levels, but via different mechanisms: DOP8 increased the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), whereas DOP1 promoted the nuclear translocation of the key transcription factors DAF-16 and SKN-1 in the insulin/IGF-1 signaling (IIS) pathway, upregulating sod-3 expression. In summary, these polysaccharides delay aging through both antioxidant and transcriptional regulatory pathways, providing a theoretical basis for developing DOP-based anti-aging drug precursors and functional foods.

To develop natural, low-toxicity functional food ingredients, this study prepared wheat peptides from gluten powder by enzymatic hydrolysis. The physicochemical properties and stability of the peptides were analyzed, their effects on the viability of human hepatoma cells (HepG2) were investigated, and their alleviating effects and underlying mechanisms on alcohol-induced liver cell injury were explored. The results showed that the proportion of wheat peptide components with a molecular mass below 1 000 Da was 92.883 2%, the acid-soluble protein content reached (87.23 ± 1.76)%, and the relative content of essential amino acid was (22.70 ± 0.54)%. The wheat peptides exhibited good stability under acidic, alkaline, high-temperature, and in vitro simulated digestion conditions. Cell experiments indicated that the wheat peptides at mass concentrations of 0.25–6 mg/mL were non-toxic to HepG2 cells. It was also found that the wheat peptides at mass concentrations of 2−6 mg/mL significantly reduced oxygen species (ROS) and malondialdehyde (MDA) levels in ethanol-induced HepG2 cells (P < 0.05), increased superoxide dismutase (SOD) and catalase (CAT) activities as well as glutathione (GSH) content (P < 0.05), and simultaneously inhibited the release of inflammatory factors such as tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6), thereby alleviating alcohol-induced liver cell injury. Western blot results demonstrated that the wheat peptides activated nuclear factor erythroid 2-related factor 2 (Nrf2), up-regulated heme oxygenase-1 (HO-1) expression, and suppressed Kelch-like ECH-associated protein 1 (Keap1) expression, indicating that they can ameliorate alcoholic liver injury by activating the Nrf2-Keap1-HO-1 signaling pathway.

In this study, an untargeted metabolomics method for the analysis of breast milk samples from different lactation stages was established using ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS). The method combined protein precipitation and concentration for sample pretreatment. The reconstitution solvent composition was optimized to enhance the extraction efficiency and detection sensitivity of metabolites. A combined strategy utilizing reversed-phase (T3) and hydrophilic interaction liquid chromatography (HILIC) was employed to balance the separation efficiencies of polar and non-polar metabolites, thereby broadening metabolite coverage. To evaluate their performance, we systematically compared protein precipitation, single-phase extraction, and biphasic extraction methods in terms of the number and chemical classification of metabolites identified, as well as the capacity for identifying lipid and non-lipid compounds. The results demonstrated that protein precipitation combined with concentration treatment was simple, efficient, and suitable for high-throughput analysis, and outperformed the other two methods in terms of metabolite coverage. However, the appropriate selection of extraction methods should be guided by the specific research objectives. Chromatographic comparison revealed the complementary advantages of the T3 and HILIC columns: 78.16% of metabolites were uniquely detected on the T3 column, 21.84% on the HILIC column, and only 7.32% were detected on both columns, indicating substantial complementarity between them. This dual-column approach significantly increased metabolite coverage.

Untargeted metabolomics and genomics approaches were integrated to systematically elucidate the accumulation patterns and potential microbial origins of non-volatile beneficial compounds during the acetic acid fermentation of Shanxi aged vinegar. Metabolomic analysis identified a total of 2 088 compounds, among which 1 247 were significantly differential compounds. These encompassed various flavor precursors and bioactive components with medicinal value, exhibiting dynamic accumulation patterns throughout the fermentation process. Notably, on day 9, Cupei was enriched with 49 bio-functional compounds and 8 key flavor compounds. Correlation analysis further revealed that Acetilactobacillus jinshanensis, Acetobacter pomorum, Acetobacter sicerae, Acetobacter thailandicus, Komagataeibacter oboediens, and Kozakia baliensis were significantly positively correlated (|r| ≥ 0.7, P < 0.05) with the majority of the compounds enriched on day 9. The genome-scale metabolic models (GSMMs) constructed for these core strains based on their metagenome-assembled genomes (MAGs) indicated that K. oboediens possessed complete carbon-nitrogen skeleton metabolism and flavor precursor synthesis capacity, while A. jinshanensis had urea cycle and cyanogenic glycoside degradation capacity, collectively forming the molecular basis for compounds accumulation. This research provides a theoretical foundation for the targeted design of synthetic microbial communities and the optimization of precision fermentation processes.

This study evaluated the effects of four drying methods—natural drying (ND), far-infrared drying (FID), heat pump drying (HPD), and microwave drying (MD)—on the physicochemical and structural properties of extruded corn flour. Its microstructure, gelatinization properties, thermal stability, and textural properties were measured and characterized. Scanning electron microscopy (SEM) indicated that compared with that dried by ND, the samples dried by FID (at 60 ℃), MD (at 900 W), and HPD (at 40 ℃) exhibited intact starch granules with smooth and flat surfaces. Furthermore, MD at 2 700 W resulted in the fastest drying rate. Regarding functional properties, FID yielded the most desirable color, while all drying methods significantly reduced the peak, trough, and final viscosities. It was observed that all dried samples formed typical weak gels. The most stable gel, as evidenced by the highest shear force, was identified in the sample dried by FID (at 60 ℃). This sample showed the highest hardness (76.08 g), viscosity (65.06 N), elasticity (0.69), and chewiness (49.39 mJ). Significant differences in physicochemical and structural properties (P < 0.05) were observed among samples subjected to the four drying methods.

In this study, flaxseed protein (FSP) was modified by ultrasonic-assisted covalent grafting of tannic acid (TA) under alkaline conditions. The aim was to explore the synergism between ultrasonic and TA in protein modification and its effect on protein structure and function. The results indicated that ultrasound significantly increased the binding capacity and efficiency of polyphenols (P < 0.05). The cavitation effect disrupted the internal structure of the protein, promoting the exposure of sulfhydryl groups and accelerating the covalent coupling of FSP with TA. With increasing TA addition from 2% to 4%, the content of free sulfhydryl groups in the sample decreased markedly, the absolute value of the zeta potential increased and the particle size rose, indicating that the surface charge density of the system enhanced. At the structural level, the content of α-helix decreased while the proportion of β-fold increased, causing the overall conformation to shift from dense to loose. The molecular docking results indicated that TA could adsorb onto the protein surface through multiple hydrogen bonds and hydrophobic interactions, which might provide potential active sites for subsequent covalent reactions. At the functional level, the sample grafted with 4% TA under ultrasound treatment performed the best in terms of solubility, emulsifying, foaming and antioxidant properties. In the sample grafted with 6% TA, some properties decreased due to excessive crosslinking. In conclusion, ultrasonic-assisted covalent grafting is an efficient and green modification strategy that can markedly improve the structural and functional characteristics of proteins.

To investigate the effects of different drying methods on the quality of garlic, we comprehensively analyzed the physicochemical properties (moisture ratio, drying rate, color, rehydration ratio, free amino acids, reducing sugars, total phenols, and thiosulfinates), antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and total reducing power) and volatile components of garlic subjected to vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), and far infrared-assisted heat pump drying (FI-HPD). The results showed that the VFD sample had good color with the highest L* and Wh values of 85.68 and 82.77, along with the highest contents of free amino acids, reducing sugars, total phenols, and thiosulfinates, and exhibited the strongest DPPH radical scavenging capacity and total reducing capacity. FI-HPD showed the shortest drying time and the fastest drying rate. A total of 80 volatile compounds were identified by gas chromatography-mass spectrometry (GC-MS). The VFD garlic had the highest content of volatile compounds (53.457 μg/g), while the FI-HPD sample had the greatest number of volatile compounds (70). Compared with fresh garlic, the VFD sample better retained the characteristic sulfur-containing flavor compounds, while higher levels of alcohols, aldehydes, ketones, and other volatile compounds were detected in the HAD, HPD and FI-HPD samples. Key aroma compounds, such as diallyl sulfide, methyl-2-propenyl disulfide, dimethyl trisulfide, diallyl disulfide, hexanal and nonanal, were identified based on their relative odor activity value (ROAV). Orthogonal partial least squares-discriminant analysis (OPLS-DA) indicated clear separations not only between the dried samples and fresh garlic, but also between the dried samples themselves. According to the variable importance in projection (VIP) scores, a total of 17 volatile compounds (VIP > 1) were selected as marker compounds. Taken together, VFD was most effective in retaining active ingredients and volatile compounds in fresh garlic, but from a practical standpoint, FI-HPD was more suitable for the energy-efficient industrial drying of garlic. This study provides a theoretical basis for selecting optimal drying method for garlic and evaluating the processing suitability of dried garlic.

We studied the effect of magnetic fields on the freezing curve of dumplings. Furthermore, we investigated the effect of magnetic field-assisted super-chilling storage on the color, cooking properties, texture, water distribution, and moisture uniformity of dumpling wrappers. Results demonstrated that at a magnetic field intensity of 8 mT, the supercooling point of dumpling wrappers reached the lowest value of −3.71 ℃, which decreased by 0.87 ℃ compared with the control group. The combination of 8 mT magnetic field intensity and super-chilling −3.5 ℃ significantly delayed the quality deterioration of dumpling wrappers. On the 9th day, the L* value increased by 5.82%, cooking loss decreased by 6.95%, swelling capacity improved by 6.19%, and water absorption increased by 10.95%. Additionally, hardness decreased by 6.85%, while springiness increased by 4.65%. The proportion of strongly bound water (A21) increased by 14.22% compared with the control group. Texture, swelling capacity, and moisture distribution analyses indicated that magnetic field-assisted super-chilling storage extended the shelf-life of dumpling wrappers by 3 days. Magnetic resonance imaging (MRI) analysis revealed that hydrogen protons migrated from the edge to the center of wrappers under magnetic fields, resulting in more uniform moisture distribution and limiting water loss and migration. In conclusion, magnetic fields effectively reduce the supercooling point of dumpling wrappers, improve the cooking and textural properties, and inhibit moisture migration, thereby preserving its freshness and sensory quality.

To address the industrial challenge of rapid postharvest softening in Packham’s Triumph pear fruits, this study established an integrated approach combining modified atmosphere packaging (MAP) and ethylene regulation and investigated its effect on the quality, cell wall polysaccharides and related metabolic enzyme activities in Packham’s Triumph pear fruits. MAP (perforated packaging, 30 μm polyethylene (PE) packaging, and micro-perforated packaging) combined with the ethylene inhibitor 1-methylcyclopropene (1-MCP) and an ethylene absorbent was applied. Perforated packaging was used as the control. The fruits were stored at (0 ± 0.5) ℃ and evaluated for changes in quality, texture, cell wall polysaccharide content, and cell wall-degrading enzyme activities. The results showed that compared with the control group, 1-MCP treatment delayed skin yellowing, reduced mass loss and decay incidence, slowed down the decrease in firmness, and decreased the rate of cellulose degradation. Moreover, the combination of MAP with 1-MCP and the ethylene absorbent further delayed skin yellowing and core browning, reduced mass loss and decay incidence, and slowed down the decrease in firmness and fruit softening. Among the treatments, 30 μm PE packaging combined with 1-MCP and the ethylene absorbent effectively regulated the gas composition inside the package, maintaining a low O2 and high CO2 environment. This treatment also better preserved the nutritional quality and textural properties of the fruits, inhibited the activities of cell wall-degrading enzymes, and reduced the breakdown of cell wall polysaccharides, thereby delaying fruit softening. The combination of 30 μm PE packaging with 1-MCP and the ethylene absorbent helps maintain high quality and firmness of Packham’s Triumph pear fruits, extending their supply period.

To evaluate the effect of ozone treatment on maintaining the postharvest storage quality of fresh sweet-waxy corn, fumigation treatment with 90 mg/m3 ozone for 20 minutes was applied, followed by storage at 20 ℃. Compared with the control group, ozone treatment significantly inhibited the growth of the spoilage microorganism Pseudomonas and starch accumulation on day 8 of storage. Additionally, the treatment maintained higher levels of soluble sugars and α-amylase activity, significantly suppressed lipoxygenase (LOX) activity while preserving alcohol dehydrogenase (ADH) activity, thereby helping to maintain corn sweetness and flavor. Regarding stress resistance, ozone treatment markedly increased the activity of phenylalanine ammonia-lyase (PAL) and elevated the contents of total phenols, flavonoids, and reduced glutathione (GSH), while decreasing malondialdehyde (MDA) accumulation. Furthermore, it enhanced the activities of key antioxidant enzymes, including catalase (CAT), superoxide dismutase (SOD), ascorbate peroxidase (APX), and peroxidase (POD), while inhibiting polyphenol oxidase (PPO) activity, collectively strengthening the antioxidant defense system of corn. In conclusion, ozone treatment effectively delays the senescence of fresh sweet-waxy corn during storage and extends its shelf-life by inhibiting microbial growth and activating the antioxidant defense system.

To address the issue of rapid browning in litchi fruits during the transition from cold storage to ambient temperature, this study investigated the mitigating effect of exogenous ATP treatment on the quality deterioration of cold-stored litchi fruits and its underlying physiological mechanisms. The results showed that exogenous ATP treatment significantly reduced browning index and decay incidence in cold-stored litchi fruits after 24 hours of storage at ambient temperature by 31.9% and 20.5%, respectively, compared with the control (tap water). In terms of physiological mechanisms, ATP treatment helped to maintain cell membrane integrity by decreasing relative electrical conductivity and malondialdehyde (MDA) content. It also slowed down the degradation of anthocyanins and total phenolics, and significantly inhibited the activity of polyphenol oxidase (PPO) and peroxidase (POD). Meanwhile, ATP treatment alleviated the accumulation of superoxide anion radical and hydrogen peroxide in litchi fruits, and enhanced the activity of superoxide dismutase (SOD) and catalase (CAT), maintaining the balance between the production and scavenging of reactive oxygen species (ROS). Furthermore, ATP treatment alerted the distribution of the respiratory pathways, so that after 6 hours at ambient temperature, the actual operating rate of the alternative pathway was more than twice that of the control group, thereby increasing its proportion among the total respiration. Additionally, ATP treatment maintained a higher level of energy charge, preventing energy metabolism imbalance during the transition from cold storage to ambient conditions. In conclusion, exogenous ATP alleviates the quality degradation of cold-stored litchi fruits during the shelf-life by regulating ROS metabolism, optimizing energy homeostasis and the respiratory pathways, maintaining cell membrane integrity, and inhibiting enzymatic browning. These findings provide a theoretical basis for improving the cold chain circulation of litchi.

To explore a suitable live holding method for soft-shell mud crabs (Scylla paramamosain), enzymatic assays and polymerase chain reaction (PCR) were employed to compare the effects of different live holding conditions, namely, room temperature (25 ℃, control), low-temperature sweater (14 ℃, LT), ice storage (ICE), and low-temperature acidified seawater (14 ℃, pH 7.6; LTA), on crab shell hardening and physiological responses. The results showed that both ICE and LTA delayed crab shell hardening, with shells remaining at a “soft-paper” stage 48 h after molting. All three live holding methods down-regulated the relative expression of pfk and pepck in the hepatopancreas, with LTA being the most effective, followed by ICE and LT. ICE and LTA treatment reduced glucose levels in the hemolymph, with ICE having a more pronounced effect. All three methods led to an initial decrease followed by an increase in lactate dehydrogenase activity in the hemolymph. ICE promoted the accumulation of triglycerides (TG) in the hemolymph to the greatest extent, while all three methods reduced TG levels in the hepatopancreas. Additionally, at different time points, all live holding methods significantly modulated key gene expression in the hepatopancreas: they down-regulated acox1 and acc, up-regulated hsp70 and hsp90, and initially up-regulated and then down-regulated cpt1 and fas. Moreover, they increased total cholesterol and cortisol accumulation in the hepatopancreas and/or hemolymph, with ICE and LTA having greater effects than LT. ICE and LTA reduced fluctuations in malondialdehyde (MDA) levels in the hepatopancreas. However, all three methods enhanced the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx), as well as glutathione levels, with ICE having the most pronounced effect, followed by LTA and LT. LTA increased the total antioxidant capacity (T-AOC) in the hepatopancreas more rapidly than LT, while ICE decreased T-AOC levels. All three methods also down-regulated the relative expression of p53 and bcl-2, with ICE having the greatest effect on p53 and LTA having the greatest effect on bcl-2. In conclusion, ICE and LTA are more suitable for the live holding of soft-shell crabs.

A method for the determination of methyl parathion (MP), glyphosate (GLY), and acephate (Ace) residues in grains, has been established utilizing three carbon quantum dot-based nano-fluorescent probes based on the fluorescence quenching effect. The carbon quantum dots-based nano-fluorescent probe (CQDs-NFP) captured pesticides through the –COOH and –OH groups on its surface. The nitrosulfur-modified carbon quantum dots-based nano-fluorescent probe (N,S-CQDs-NFP), introducing –NH2 and –SH groups through nitrogen and sulfur doping, thereby enhancing its electron transfer capability, selectively targeted MP and GLY. Furthermore, the L-tyrosine methyl ester modified carbon quantum dots-based nano-fluorescent probe (L-CQDs-NFP) could specifically detect Ace through its enzyme-like catalytic activity. The three types of probes, prepared from corn stalks by the one-step hydrothermal method, exhibited emission peaks at 415, 425 and 455 nm, respectively, when excited at 340 nm. The results indicated that the calibration curve for these three organophosphorus pesticides exhibited a good linear relationship within the concentration range of 0.001 to 16 µg/mL, with determination coefficients ranging from 0.995 6 to 0.998 1. The detection limits (RSN = 3) were found to be between 1.8 and 2.5 µg/kg, and the quantification limits (RSN = 10) ranged from 6.01 to 8.33 µg/kg. Recoveries for spiked samples from 10 types of grains at three concentration levels varied between 95.33% and 105.56%, with relative standard deviations (RSD) below 3.64%. This method was successfully applied to analyze actual samples, demonstrating advantages such as simplicity in operation, rapidity, high sensitivity, low cost of nanomaterials, and excellent performance, thereby making it suitable for detecting organophosphorus pesticide residues in grains.

Based on the fluorescence “off-on” principle, a CDs-CZ13/Ti3C2Tx fluorescent aptasensor for the rapid and sensitive detection of carbendazim (CBZ) was developed by taking advantage of the exceptional fluorescence quenching ability of monolayer 2D MXene toward carbon dots (CDs) and its strong adsorption property for CBZ aptamer (CZ13). Under optimal conditions, the sensor exhibited excellent linearity within the concentration range of 0.001–100 μmol/L. The limit of detection (LOD) and limit of quantitation (LOQ) were 0.27 and 0.90 nmol/L, respectively. The recoveries of CBZ in apple juice and tap water samples ranged from 95.00% to 97.70% and from 95.70% to 98.66%, respectively, with relative standard deviation (RSD) less than 5%, ranging from 2.55% to 3.79% and 2.74% to 3.45%, respectively. This sensor demonstrates good selectivity and repeatability, serving as an efficient and precise approach for fluorescence sensing, thus advancing the detection of pesticide residues and expanding the application scope of MXene.

Plant proteins are characterized by their high nutritional value, diverse sources, and low cost. However, their functional properties such as solubility, emulsifying capacity, and gelation capacity often deteriorate due to environmental factors like temperature and pH during processing. Studies have shown that modifying plant proteins by introducing exogenous amino acids can effectively improve these functional defects. This process promotes the formation of covalent bonds between amino acids and proteins, leading to changes in protein conformation, which in turn enhances their functional performance and bioactivity. Current research on amino acid-modified plant proteins primarily focuses on optimizing their functional properties. This review systematically summarizes the structural modifications of plant proteins induced by exogenous amino acids and their effects on protein conformation and processing-related functional characteristics. It also discusses the application potential of amino acid-modified plant proteins as emulsifiers, extruded plant-based meat analogs, and antioxidants in the food field. This paper provides a theoretical foundation for developing precise modification strategies based on the interaction between amino acids and plant proteins.

With the advance of food and nutritional science, personalized nutrition intervention has gradually emerged as a crucial approach for promoting health and preventing chronic diseases. Food-derived bioactive peptides have gained increasing attention due to their diverse physiological activities, including antioxidant, antimicrobial, antihypertensive, and immunomodulatory effects. However, traditional research strategies are still labor-intensive and inefficient. The rapid development of artificial intelligence (AI) offers new opportunities for the efficient screening and rational design of functional peptides. This review systematically summarizes the nutritional and health functions of antimicrobial peptides, antioxidant peptides, angiotensin-converting enzyme (ACE) inhibitory peptides, and other bioactive peptides, with a particular focus on recent progress in AI-assisted prediction, generation, and activity validation of functional peptides. Furthermore, the potential application value of AI in personalized nutrition interventions is highlighted. Current challenges regarding data quality, model interpretability, and experimental validation are also critically discussed. Finally, possible solutions such as multimodal modeling, transfer learning, and integrated computational-experimental strategies are proposed. Collectively, AI-driven peptide research is expected to accelerate the transition of food and nutritional science toward more intelligent and precise approaches, providing vital support for the development of personalized nutrition and health intervention systems.

As a unique and high-quality dairy product, donkey milk is rich in various nutrients such as proteins, vitamins, essential amino acids, and polyunsaturated fatty acids. It exhibits multiple biological activities, including anti-inflammatory, antioxidant, anti-tumor, and cosmetic anti-aging effects. The characteristic components and bioactivity of donkey milk are influenced by a variety of factors such as species, dietary habits, geographical origin, lactation stage, season, and health status. Changes in the characteristic components of donkey milk can lead to significant variations in its biological activities. This review outlines the properties of the characteristic components of donkey milk, and summarizes the literature regarding the effects of different factors on the characteristic components of donkey milk, as well as its functional properties and the underlying regulatory mechanisms. The review hopes to provide theoretical guidance for the high-value application and industrial development of donkey milk in the food, pharmaceutical, and cosmetic fields.

Currently, the illegal addition of diuretics in foods and functional foods labeled as “weight loss” is a common occurrence. Businesses use the short-term dehydration effect of diuretics to create the illusion of “rapid weight loss”, thus misleading consumers. Long-term consumption of those foods may lead to health risks such as electrolyte imbalance and renal function damage. Meanwhile, the problem of diuretic residues in animal-derived foods has become increasingly prominent. The cumulative health risk of diuretics through the food chain cannot be ignored. In this context, the establishment of efficient, precise, and convenient diuretic detection technology holds significant practical importance for strengthening industrial supervision, improving quality control capacity, and safeguarding consumers’ rights and interests. Based on this, this article reviews recent progress on technologies for the detection of diuretics in foods and functional foods, covering detection standard systems, sample pretreatment techniques, and classical and rapid detection methods. It outlines the advantages and disadvantages of various diuretic detection technologies and gives an outlook on future directions in the development of rapid detection technologies including improving the sensitivity and specificity of detection, developing multi-component screening technologies, promoting the integration of sample pretreatment and rapid detection technologies, developing on-site rapid detection equipment integrated with artificial intelligence, and constructing a multi-technology integrated regulatory system. This review aims to provide technical references for industrial supervision and quality control.

Frozen dough is a semi-finished product made through freezing processing. Due to its advantages such as convenience, quickness, and improved product stability, it is often used in the frozen pastry industry. However, the formation and recrystallization of ice crystals during the freezing process can lead to deterioration of dough quality, resulting in products with a dry and hard texture, reduced volume, surface cracking, and uneven internal structure. Repeated freezing and thawing can further exacerbate dough quality deterioration, restricting the development of the frozen dough market. Cryoprotectants have become a research hotspot for improving the quality of frozen dough due to their functions such as lowering freezing point, inhibiting ice crystal growth, protecting gluten structure and yeast viability. In this paper, the key mechanisms of frozen dough quality deterioration are clarified by analyzing the effect of freezing on dough moisture, texture, sensory quality, starch, protein, and yeast. Meanwhile, the types, action modes, and regulatory mechanisms of cryoprotectants are systematically summarized. This paper aims to provide a theoretical basis for expanding the application scope of cryoprotectants in frozen dough and improving the quality of frozen dough.

This paper provides a systematic review of the literature regarding salt ion-starch interaction mechanisms, focusing on the influence of salt ions with different valences on the key physicochemical properties of starch, including phase transition behavior during gelatinization, gel network strength, dynamic rheological characteristics, and molecular conformation. It also compares the regulatory effects of different salt ions on the dielectric properties of starch-water systems including the correlation of anions and cations with the Hofmeister series, alongside the salting-out or salting-in effects induced by ions with varying charge densities. This review aims to provide a theoretical foundation for the textural design of starch-based foods and the application of salts in their industrial production.

Maternal dietary nutrition during pregnancy and lactation plays a critical role in offspring bone development. It not only alters the programming of skeletal development in utero, but also affects early postnatal bone growth and long-term skeletal health. This article elaborates on the impacts of maternal protein intake, high-fat/high-cholesterol diet, high-sugar diet, levels of long-chain polyunsaturated fatty acids, calcium and vitamin D supplementation during pregnancy and lactation on offspring bone development. Furthermore, it reviews the potential mechanisms from the aspects of epigenetic regulation, endocrine signaling, and offspring nutrient acquisition, aiming to provide scientific guidance for maternal nutritional supplementation during these critical periods.

The crime of adding unauthorized derivatives to foods is increasingly prevalent. However, the current blacklist-based regulatory approach for food crimes faces significant challenges in the judicial identification of such derivatives, due to their rapid structural variation, toxicity instability, and uncertainty of harm to human health. Administrative determinations issued by market regulatory authorities based on inspection reports and expert opinions have solved the issue of accountability for specific derivatives. However, these determinations raise concerns regarding potential overreach of administrative presumption violating the principle of criminal punishment, the improper use of inspection reports as substantial evidence, and systematic risks associated with self-investigation, self-verification and evidence substitution. To establish a systematic response mechanism for addressing crimes involving the illegal addition of derivatives in foods, we propose the following measures: accelerating the advancement of judicial appraisal, coordination measures, and work guidelines to strengthen institutional support, refining the compliance, reliability, and verification procedures of the “three documents” to standardize the conversion of execution evidence, and jointly promoting the certification of inspection capabilities, the construction of technical standards, and dynamic supervision platforms to break through technical identification barriers.

As a traditional Chinese medicinal and culinary ingredient, dried tangerine peel is known to be rich in various natural bioactive components, including volatile oils, flavonoids, phenolic acids, and alkaloids. These substances endow dried tangerine peel with excellent antioxidant, anti-inflammatory, anti-Alzheimer, and spleen-stomach regulating effects, so it has shown great application and development potential in functional foods, drugs, and other fields. This article summarizes recent research on the changes, transformation mechanisms and biological activities of active substances during the aging process of dried tangerine peel. It comprehensively reviews the current state of research on the aging mechanism and biological activity of dried tangerine peel, and proposes future research directions and application prospects, aiming to provide a theoretical basis for the development of dried tangerine peel and its related products.