Haematococcus pluvialis, a natural source of astaxanthin, has garnered significant attention in the pharmaceutical, food, and feed industries. However, challenges such as slow growth rates, low astaxanthin yields, and high production costs have hindered its industrialization. Chemical inducers have attracted extensive attention because they can promote the synthesis of astaxanthin in microalgae more efficiently by directly or indirectly acting on the metabolic pathways in cells. This review summarizes recent research progress on the regulatory effect of chemical inducers on astaxanthin accumulation in H. pluvialis. It focuses on the mechanisms by which metabolites of the tricarboxylic acid (TCA) cycle, phytohormones, signaling molecules, and other chemical substances enhance astaxanthin synthesis and stress resistance in this microalga. This review aims to provide theoretical support and practical guidance for achieving targeted regulation of metabolite accumulation in H. pluvialis.

Nervonic acid is a very long-chain monounsaturated fatty acid with physiological effects including promoting nerve regeneration and regulating lipid metabolism. It has wide application potential in fields such as infant formula, health foods, and medicine. This review summarizes the distribution characteristics of natural nervonic acid from different sources such as animals, plants and microorganisms, focusing on recent progress in the biosynthesis of nervonic acid using oleaginous microorganisms such as Yarrowia lipolytica and Rhodosporidium toruloides. We shed light on the industrial prospects of its biomanufacturing. On this basis, we address the development trends and future prospects of nervonic acid enrichment and purification, efficacy evaluation and product development. This review aims to provide a theoretical basis for the biological manufacturing of nervonic acid and offer a scientific reference for its industrial production and high-value applications.

Cultured meat, as a novel food, differs significantly from conventional meat in its production process, necessitating targeted food safety regulation. However, as China’s current regulatory framework and system for food safety are not fully applicable to cultured meat, there is an urgent need to establish a dedicated food safety regulatory framework and institutional system for this novel product. This paper begins by identifying food safety risks associated with cultured meat. Drawing on the experiences and challenges of other jurisdictions in regulating cultured meat, it examines, from the perspective of systemic risk governance, how to construct a food safety regulatory framework for cultured meat that suits China’s national conditions, guided by the core principles of safety and controllability, industrial compatibility, and public trust. This study aims to provide research insights and implications for improving China’s regulatory policies and promoting the healthy development of the cultured meat industry.

Effective governance of food safety risks cannot be achieved without extensive public participation. Extensive public participation in food safety risk governance can not only enhance its efficiency but also embody the democratic rights of the people in specific scenarios. The current system of public participation in food safety risk governance is mainly manifested in participation in the legislative process, “accusations, tip-offs, reports and complaints”, and the stipulation of public participation rights. In the current food safety risk governance, public participation faces problems such as insufficient information disclosure in the dimension of information acquisition, limited breadth and depth of participation in the dimension of system operation, and incomplete legal norms in the dimension of system guarantee. Therefore, it is necessary to build an innovative system for public participation covering the whole chain of “input-operation-guarantee”. At the input end, we should construct a “full-chain and all-around” food safety risk information disclosure system, establish a mechanism for tilted burden of proof and evidence acquisition, and innovate public education on food safety. At the operation end, we should build a unified and standardized public reporting system, establish a mechanism for the substantive embedding of public interest demands, and strengthen the guidance and guarantee for media and public opinion supervision. At the guarantee end, we should improve the supporting incentive system for public supervision, appropriately relax restrictions on the subject qualification of public interest litigation, and improve the punitive damages system to enhance its deterrent effect.

In the context of economic globalization, the governance of food safety has also exhibited a trend toward globalization. From the perspective of the rule of law, this article systematically analyzes the current status, problems, and improvement paths of the construction of China’s food safety standard system. It begins by reviewing the developmental achievements and legal foundations, and then examines the rule-of-law challenges faced by the system from three dimensions: legal clarity, coordination mechanisms, and implementation effectiveness. Drawing on comparative experience in food safety governance from the European Union, the United States, and the Asia-Pacific region, and taking into account China’s actual circumstances, this article proposes rule-of-law pathways for enhancing the food safety standard system. These pathways include innovating rule-of-law concepts, optimizing the legislative system, strengthening implementation mechanisms, and deepening international cooperation, with the aim of building a unified, scientific, and efficient food safety standard system.

To elucidate the regulatory role of the AMP-activated protein kinase (AMPK) signaling pathway in postmortem lipid metabolism and its impact on meat quality in Tan sheep, three groups were established, namely, an AICAR (5-aminoimidazole-4-carboxamide ribonucleotide) activation group, a compound C (dorsomorphin) inhibition group, and a blank control group. Dynamic changes during the postmortem aging process were characterized in AMPK and its downstream targets, energy metabolism, lipid-metabolizing enzyme activities, fatty acid composition, antioxidant capacity, lipid oxidation, and meat quality traits. The results indicated that, compared with the blank and compound C groups, the expressions of AMPK, phosphorylated AMPKα (p-AMPKα), and phosphorylated acetyl-CoA carboxylase (p-ACC) were significantly upregulated in the AICAR group (P < 0.05), while the activities of acetyl-CoA carboxylase (ACC) and fatty acid synthase (FAS) were reduced and adipose triglyceride lipase (ATGL) activity was enhanced, thereby facilitating fatty acid β-oxidation and resulting in a significant decrease in saturated fatty acids (SFAs) levels and accelerated oxidative degradation of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). In terms of energy metabolism, adenosine triphosphate (ATP) consumption was accelerated (P < 0.05), while adenosine monophosphate (AMP) remained relatively stable. Regarding antioxidant properties, total antioxidant capacity (T-AOC) was elevated and the accumulation rate of thiobarbituric acid reactive substances (TBARS) was slowed down. With respect to meat quality, higher lightness (L*), lower redness (a*), stable yellowness (b*), reduced cooking loss, increased myofibrillar fragmentation index (MFI), and decreased shear force were observed. Opposite trends were detected in the compound C group. In summary, the AMPK signaling pathway can improve the fatty acid composition, color, tenderness, and water-holding capacity of Tan sheep meat during postmortem aging by coordinately regulating lipid metabolism, fatty acid oxidation, energy metabolism remodeling, and antioxidant capacity. This finding provides theoretical and practical implications for optimizing meat quality.

In this study, ultraviolet (UV) spectroscopy, fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and molecular docking were utilized to systematically elucidate the binding mechanism between aptamers and ochratoxin A (OTA) at different solution conditions (pH, metal ions, and Ca2+ concentrations). The results indicated that the optimal pH for aptamer binding to OTA was 6–7. In the presence of Ca2+, the primary binding mode between aptamers and OTA was intercalation. Compared with monovalent metal ions, Ca2+ significantly enhances the stability of aptamer-OTA complexes. In addition, the CD spectra showed that Ca2+ and Mg2+ induced the formation of a hybrid G-quadruplex structure between aptamers and OTA. Molecular docking demonstrated that hydrogen bonds were formed between the aptamer bases DG-5 and DG-27 and OTA, with a dissociation constant (Kd) of 725 nmol/L. In summary, this study provides a systematic analysis of how solution conditions influence the interaction between aptamers and OTA, offering a theoretical basis for advancing the application of aptamers in biosensors.

To investigate the impacts of proteins from different sources on the gelatinization process and gel structure of Euryale ferox starch, common dietary proteins such as whey protein, rice protein, and gluten were selected in this study. Scanning electron microscopy (SEM), X-ray diffraction (XRD), rapid viscosity analyzer (RVA), and rheological analysis were employed to explore the effect of protein addition on the microscopic structure and functional properties of E. ferox starch. Moreover, Fourier transform infrared spectroscopy (FTIR) and chemical bond analysis were utilized to explore the intermolecular interaction between proteins and E. ferox starch. The results indicated that the addition of 5%–15% proteins led to significant alterations in the physicochemical and functional properties of E. ferox starch. Protein addition significantly decreased the structural uniformity and flexibility of E. ferox starch gels. Whey protein evidently reduced the viscosity and retrogradation value of E. ferox starch paste. Rice protein and gluten postponed the gelatinization process of E. ferox starch, causing a notable increase in its pasting temperature (P < 0.05). The addition of proteins significantly diminished the short-range order of starch molecules. Notably, the addition of proteins remarkably enhanced the storage modulus (G’) and loss modulus (G”) of the gel system, leading to a distinct increase in the surface hydrophobicity and hydrophobic interactions of the system. The enhanced surface hydrophobicity and hydrophobic interactions were beneficial for the stability of the starch gel system. This study demonstrates that the gelatinization process and gel structure stability of E. ferox starch can be regulated and improved by adding proteins from different sources.

Four major potato varieties in western Hubei namely Marco, Huashu 12 (h12), Huashu 16 (h16), and Eshu 10 (e10) were steamed to investigate the relationships between the texture and stress relaxation properties of steamed potatoes and the chemical components, water distribution, and starch properties of raw potatoes. It turned out that h16 showed higher hardness, elasticity and cohesiveness. Its chewiness, stickiness and adhesiveness were significantly different from those of other varieties. The hardness of Marco was significantly lower than that of the other three varieties. Adhesiveness and hardness significantly varied among Marco, h12 and e10, while other TPA parameters did not. Stress relaxation analysis showed that the equilibrium elastic coefficient, attenuation elastic coefficient and damping coefficient of Marco were significantly higher than those of the other varieties, while its relaxation time was intermediate. The contents of starch, protein, free amino acids, total soluble sugar, and reducing sugar in raw potatoes were determined to be 9.17%–14.96%, 1.73%–3.30%, 136.43–240.68 mg/g, 6.12%–12.00%, and 0.14%–0.30%, respectively. After steaming, the contents of protein and free amino acids decreased, whereas those of soluble sugar and reducing sugar increased. Correlation analysis revealed that the higher the starch content of raw potatoes, the lower the hardness after steaming. In contrast, the hardness increased with increasing amylose content, starch crystallinity, and gelatinization enthalpy. In addition, higher protein content led to stronger chewiness, cohesiveness, and adhesiveness. The chemical composition also influenced the water distribution in steamed potatoes. A higher proportion of bound water was associated with higher adhesiveness and a shorter relaxation time. Aspartic acid, glutamic acid, and proline, as well as arabinose, mannose, glucuronic acid, glucose, and galactose were identified as key components regulating the texture and stress relaxation characteristics of steamed potatoes. These results provide guidance for the texture control of steamed potatoes.

A carbohydrate-degrading microbial consortium named WS3 was obtained through enrichment, domestication, and functional screening. WS3 was primarily composed of Aspergillus, Candida, Glutamicibacter, and Ochrobactrum. After 30-day fermentation with WS3, the dominant bacterial genera shifted to Brachybacterium (66.97%), Brevibacterium (18.60%), and Enterococcus (7.45%), while the dominant fungal genera became Candida (70.52%), Aspergillus (19.43%), and Blastobotrys (10.03%). The tea infusion exhibited a milder and mellower taste with a marked reduction in bitterness and astringency and its aroma characteristics were spicy, woody, floral, and fruity. The content of pectin decreased by 49.83%–89.91%, cellulose by 14.92%, and hemicellulose by 35.22%, and monosaccharides by 70.17%, while the content of oligosaccharides increased by 58.69%. In addition, WS3 exhibited high activities of pectate lyase, xylanase, and β-glucosidase. Correlation analysis revealed significant associations between the dominant microbial taxa and enzyme activities, tea quality attributes, and the degradation of cell wall polysaccharides. This study elucidates the mechanism by which WS3 degrades cell wall components during Liupao tea fermentation, thereby providing a theoretical basis for developing functional starter cultures.

In order to enhance the malolactic fermentation efficiency and aroma quality of Merlot wine, this study introduced non-Saccharomyces yeasts (Hanseniaspora uvarum Hu2, Hanseniaspora osmophila Hos39, and Pichia kluyveri Pk6) to construct a triple-strain starter culture consisting of Saccharomyces cerevisiae, non-Saccharomyces yeast, and lactic acid bacteria (LAB). The results showed that the co-fermentation strategy significantly accelerated the MLF process and shortened the fermentation cycle by 40%. The introduction of Hanseniaspora significantly increased the content of acetate esters, particularly ethyl acetate (31.8% to 40%). Heatmap analysis further indicated that the contribution of Hanseniaspora to wine aroma exhibited genus commonality. Wine fermented with P. kluyveri had the highest content of 2-phenylethyl acetate, which was 9 times that of the control group. Furthermore, sensory analysis revealed that non-Saccharomyces yeast co-fermentation reduced the green and vegetal notes of the wine. Specifically, H. osmophila Hos39 enhanced the pome fruit-like aroma, while P. kluyveri Pk6 significantly intensified the floral aroma. This study confirms that triple-strain co-fermentation effectively increases the rate of malolactic fermentation and improves wine aroma, which is of theoretical significance for the development of mixed-strain fermentation technologies.

This study sought to explore the correlation between metformin and Akkermansia muciniphila (Akk), aiming to clarify the molecular mechanism of their synergistic effects. Akk standard strain JCM30893 was cultured in an optimized medium supplemented with 4 mmol/L metformin. Under this condition, we observed significant growth promotion of Akk, as evidenced by enhanced consumption of sugars and proteins and alterations in pH. Notably, metformin treatment significantly increased the production of arginine by Akk, along with an elevated production of short-chain fatty acids (butyrate, isovalerate, isobutyrate, and acetate). Untargeted metabolomics further confirmed that metformin up-regulated therapeutic metabolites, including arginine, L-carnitine, and nicotinamide, which are associated with antidiabetic, anti-inflammatory, cardiovascular protective, and anticancer properties. Additionally, metabolic pathways linked to protein digestion, nucleotide metabolism, and arginine biosynthesis were found to be enhanced in the metformin-treated group. These findings provide a molecular framework for elucidating the synergistic therapeutic effects of metformin and Akk in the treatment of diabetes and obesity, offering insights into potential combination therapies.

This study investigated the association of cellar microbial communities with the differences in the flavor of base Baijiu obtained after the 2nd to 4th rounds of fermentation during the mechanized production of Jiangxiangxing baijiu. It systematically analyzed the variations in physicochemical indicators of fermented grains, the succession pattern and assembly mechanism of microbial communities, and the flavor components of base Baijiu. The core microbial community in each fermentation round was identified and differential flavor compounds among fermentation rounds were selected. Furthermore, correlation analysis was performed to elucidate the mechanism underlying the differences in the flavor of base Baijiu across fermentation rounds. The results showed that the moisture and total titratable acidity in fermented grains exhibited a similar increasing trend with increasing fermentation rounds. Meanwhile, the dynamic changes and succession patterns of the microbial communities revealed that Candida and Geotrichum were detected only in the 2nd round, while Lactobacillus and Pichia were common dominant microorganisms in each fermentation round. The top 13 bacterial genera and the top 17 fungal genera identified by the random forest algorithm were considered as core microorganisms across all rounds. The Mantel test results showed that the total titratable acidity, moisture, and starch content of fermented grains drove microbial community succession. In total, 11 differential flavor compounds were identified by orthogonal partial least square-discriminant analysis (OPLS-DA) with their contents in base Baijiu varying among all fermentation rounds and among the upper, middle, and bottom layers of fermented grains. The Spearman correlation analysis between differential flavor compounds and core microbiota indicated that Planococcus, Kazachstania, and Zygosaccharomyces might influence the formation of ethyl acetate and acetal in base Baijiu. Through neutral community model analysis, it was found that the contribution of the random processes (e.g., random migration, birth-death events, environmental disturbances, and probabilistic dispersal) to shaping the microbial communities decreased with increasing fermentation rounds, while that of the deterministic factors (e.g., fermentation temperature, humidity, and pH) exhibited a reverse trend. The research results can provide a theoretical basis and technical support for the high-quality mechanized production and quality and flavor regulation of Jiangxiangxing Baijiu.

This study aimed to investigate the composition and metabolic pathways of endophytic microbial communities in Chaenomeles speciosa (Sweet) Nakai from different genuine production areas and to analyze the correlation between endophytic microbial metabolism and active substance accumulation in C. speciosa (Sweet) Nakai in order to provide a reference for developing geographical origin-specific markers and exploring functional endophytic microbial communities in this plant. Fresh papaya fruits from three genuine production areas were analyzed for endophytic microbial communities and active substance contents using high-throughout sequencing and high-performance liquid chromatography (HPLC). The results revealed that the geographical origin of C. speciosa (Sweet) Nakai affected endophytic bacterial diversity less than endophytic fungi diversity. The closer the geographical distance between two production areas, the smaller the difference in the diversity of endophytic microbial communities. The geographical origin had little effect on the major flora types and relative abundance of endophytic bacteria in C. speciosa (Sweet) Nakai, with the main bacterial genera being Lactobacillus, Photobacterium, Lachnospiraceae_NK4A136_group. However, the geographical origin significantly affected the major flora types and relative abundance of endophytic fungal communities, with the genera Candida, Ramularia, Cladosporium, Humicola, and Phialocephala being significantly enriched in papaya samples from one or two production areas. The total content of oleanolic acid and ursolic acid varied significantly among different production areas, while it showed a small correlation with the accumulation of the terpenoid precursor isopentenyl pyrophosphate synthesized by endophytic microorganisms. The main endophytic bacterial communities involved in the synthesis of isopentenyl pyrophosphate were Lachnospiraceae_NK4A136_group, Photobacterium, and Lactobacillus, and the main fungal communities involved in the synthesis of isopentenyl pyrophosphate were Candida, Ramularia, and Cladosporium. This study lays the foundation for establishing a method for the geographical origin identification of C. speciosa (Sweet) Nakai and for developing a microbial consortium that synthesizes terpene precursors in this plant.

This study established a mouse model of metabolic-associated fatty liver disease (MAFLD) induced by a high-fat diet and then treated it with Suaeda salsa polysaccharides. The effects of S. salsa polysaccharides on the animal’s general health, liver histopathology, serum lipid metabolism-related indicators, serum inflammatory cytokines, and programmed necrosis were evaluated. The results showed that compared with the control group, the model group showed significantly increased body mass and liver index. Hematoxylin & eosin (HE) staining revealed significant hepatic steatosis in the model group. Oil Red O staining showed a large amount of lipid accumulation in the hepatocytes of mice from the model group. The serum levels of total cholesterol (TC), triglyceride (TG), low-density lipoprotein (LDL), alanine transaminase (ALT), aspartate aminotransferase (AST), interleukin (IL)-1β, IL-6, and tumor necrosis factor-α (TNF-α) increased, while the level of high-density lipoprotein (HDL) decreased. In liver tissue, the contents of TC and TG, the relative expression levels of sterol regulatory element binding protein 1 (SREBP1), fatty acid transporter CD36, receptor-interacting protein kinase 3 (RIP3), phospho-mixed lineage kinase domain-like protein (p-MLKL), and the relative mRNA expression levels of SREBP1, CD36, RIP3, and MLKL increased, while the relative mRNA expression levels of peroxisome proliferator-activated receptor-α (PPAR-α) and PPAR-γ decreased. Compared with the model group, body mass and liver index decreased in the intervention groups. Liver pathological damage was significantly attenuated; the area of lipid droplets in the liver was reduced; serum levels of TC, TG, LDL, ALT, AST, TNF-α, IL-1β, and IL-6 decreased, while HDL levels increased. The contents of TC and TG, the protein expression levels of SREBP1, CD36, RIP3, and p-MLKL, and the relative mRNA expression levels of SREBP1, CD36, RIP3, and MLKL in liver tissue decreased, while the relative mRNA expression levels of PPAR-α and PPAR-γ increased. Our findings suggest that S. salsa polysaccharides significantly alleviate high-fat diet-induced liver injury, possibly by regulating the release of inflammatory cytokines and reducing hepatic programmed necrosis, thereby mitigating MAFLD progression.

Objective: To study the effect and molecular mechanism of ethanol extract from Hippocampus abdominalis on hyperuricemia in mice. Methods: The chemical components in the ethanol extract and the mouse serum were analyzed using high performance chemical isotope labeling (HP-CIL) technology. A mouse model of hyperuricemia was established by co-administration of potassium oxazinate and hypoxanthine. Serum levels of uric acid, creatinine, and uric acid nitrogen, as well as hepatic xanthine oxidase activity, were detected using commercial detection kits. HE staining was used to detect renal injury in mice. Western blot was used to detect protein expression levels. High throughput sequencing was used to analyze the changes in the gut microbiota in mice. Results: Chemical analysis identified 1 174 compounds in the hippocampal extract, among which peptides, amino acids, carboxylic acids, and fatty acids were the main ones. Eight compounds (tyrosyl-proline, isoleucyl-serine, threoninyl-alanine, tryptophyl-serine, prostaglandin D2, mataric acid, 4-pyridoxic acid, and citric acid) were exclusively present in the serum of hippocampal extract-treated mice compared with normal and hyperuricemic mice and these compounds were also were found in the extract, suggesting their absorption into the blood circulation. Compared with the model mice, the extract significantly reduced serum uric acid levels. It also significantly reduced serum creatinine, uric acid nitrogen levels and alleviated renal injury, indicating renal protection. The ethanol extract inhibited hepatic xanthine oxidase and suppressed the renal expression of uric acid reabsorption transporters (URAT1 and GLUT9), while promoting the expression of uric acid excretion transporters (ABCG2, OAT1, and OAT3) in kidney tissue, indicating that H. abdominalis extract may regulate the level of blood uric acid in mice by affecting uric acid production, excretion and reabsorption. Furthermore, the extract significantly modulated the abundance of gut microbiota in hyperuricemic mice, restoring it to nearly normal levels. This demonstrates that the extract can regulate blood uric acid levels by remodeling intestinal microecology. Conclusion: H. abdominalis ethanol extract significantly ameliorates hyperuricemia in mice by regulating xanthine oxidase activity, uric acid transporter expression, and the gut microbiota.

To investigate the effect of harvesting time on the aroma quality of Langao green tea, volatile compounds in tea leaves collected in early, middle, and late spring were analyzed using stir bar sorptive extraction coupled with gas chromatography-mass spectrometry (GC-MS). Multivariate statistical analysis and odor activity value (OAV) were applied to systematically identify key differential volatile compounds and aroma-active components. A total of 109 volatile compounds were identified, among which terpenes, alcohols, esters, and ketones were the main ones, collectively accounting for 69% of the total volatile content. Principal component analysis, partial least squares-discriminant analysis, and non-parametric tests revealed 23 key differential compounds (P < 0.05) including cis-linalool oxide (furanoid), linalool, cedrol, and 2-methylbutanal, common across different harvesting periods. Based on absolute quantification and OAV analysis, six key aroma-active components (OAV ≥ 1) were identified: 2-methylbutanal, 1-octen-3-one, linalool, α-cubebene, cedrol, and safranal. Among these, linalool and α-cubebene reached the highest concentrations in middle spring, whereas safranal peaked in late spring. These compounds could be used as important indicators for distinguishing Langao green tea from different harvesting periods. This study provides a theoretical foundation for the precise harvesting and quality control of spring tea. Furthermore, it offers potential strategies for enhancing tea quality through targeted modulation of these key aroma compounds.

Headspace solid-phase microextraction (HS-SPME) coupled with comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS), sensory evaluation, and odor activity value (OAV) analysis were employed to systematically identify and trace the key aroma compounds of jasmine yellow tea. The findings indicated that the scenting process significantly enhanced the aroma quality of yellow tea, with tea scented with 90%–120% jasmine flowers showing the best overall aroma profile. Thirteen key aroma compounds were identified in jasmine yellow tea, including linalool, benzyl acetate, α-farnesene, methyl benzoate, cis-3-hexenol benzoate, indole, and methyl salicylate. Among these, eight compounds were found to be more abundant in jasmine flowers, suggesting that the release of major aroma constituents from jasmine flowers during scenting is closely associated with the aroma characteristics of jasmine yellow tea. Correlation analysis revealed that these eight compounds were significantly positively correlated with both the aroma intensity and overall sensory score of jasmine yellow tea (P < 0.05). Notably, cubaene (woody and resinous notes) and cis-3-hexen-1-ol (grassy aroma) may contribute synergistically to the layered aroma of jasmine yellow tea. This research provides a theoretical foundation for the quality control and processing optimization of jasmine yellow tea. However, further studies are warranted to determine the optimal processing parameters.

This study investigated the dynamic changes of volatile compounds, bioactive components and microbial communities during the solid-state fermentation of Fu brick tea (FBT). Gas chromatography-ion mobility spectrometry (GC-IMS) and previously reported methods were used to analyze volatile substances and bioactive constituents. Microbial community succession was characterized by 16S rDNA and internal transcribed spacer (ITS) sequencing, and the correlations between the dominant taxa and the bioactive components and volatile compounds were examined. GC-IMS analysis identified 109 compounds, the main ones being alcohols, aldehydes, ketones, and esters. Among them, the contents of 4,5-dimethylthiazole, S-propyl thioacetate, and isopropyl isothiocyanate decreased, while those of butyl propionate, 3-methyl-2-cyclopentenone, and 5-methylfuranal increased. Microbial community analysis showed that the fungal community was predominantly composed of Ascomycetes, with Aspergillus being the dominant genus; the bacterial community was mainly composed of Proteobacteria. The fungal genera Eurotium, Candida, and Fusarium, and the bacterial genera Glutamicibacter, Corynebacterium, and Lactiplantibacillus were significantly correlated with the bioactive components of FBT. Shifts in the microbial community led to changes in the composition of volatile substances. In particular, in the late stage of fermentation, Pseudomonas and Aspergillus contributed to the formation and stabilization of the unique aroma characteristics of FBT, such as floral, fruity, and pine-like. To sum up, microbial community dynamics significantly affected the formation of volatile substances, functional ingredients and quality of FBT. This study provides a theoretical basis and new ideas for the development and quality control of new FBT products and the utilization of FBT resources.

To elucidate the dynamic evolution of volatile flavor metabolites and their interconversion mechanisms with non-volatile matrix components during goji wine brewing, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was integrated with multivariate statistical analysis. This study systematically characterized the metabolite profiles of samples from the pretreatment, fermentation, and aging stages and deciphered the mechanism of volatile-nonvolatile interconversion. A total of 82 volatile metabolites were identified during the brewing process, including 13 aldehydes, 6 ketones, 23 alcohols, 16 esters, 4 acids, 2 ethers, 8 hydrocarbons, 3 phenolics, and 7 miscellaneous compounds. Multivariate statistical analysis identified 19, 54, and 20 differential metabolites in the pretreatment, fermentation, and aging stages, respectively. Pearson correlation analysis revealed competitive inhibition between lipid oxidation and ester synthesis. Phenolics served a dual function: flavonoid glycosides were positively correlated with esters, whereas phenolic acids (e.g., ethyl protocatechuate) were negatively correlated with β-ionone. Non-volatile metabolites critically functioned as pivotal precursors and regulators in flavor formation. This study establishes key theoretical targets for the targeted flavor regulation of goji wine.

This study compared the differences in structural, rheological, and gelling properties between pectin extracted from fresh (SF) and dried (GF) lemon peel. The results indicated that drying treatment significantly altered the molecular structure of pectin. SF pectin exhibited higher galacturonic acid content (308.94 mg/g), weight average molecular mass (343.67 kDa), and esterification degree (64.88%), with a structure predominantly composed of linear homogalacturonan (HG). In contrast, GF pectin showed a higher proportion of neutral sugars, greater branching (R3 = 0.127), lower weight average molecular mass (212.62 kDa), and a reduced degree of esterification (56.57%). Small-angle X-ray scattering analysis revealed that SF pectin possessed a larger radius of gyration (Rg = 22.31 nm) and a smaller cross-sectional radius (Rc = 8.18 nm), indicating an extended, slender, and more rigid rod-like conformation. Conversely, GF pectin exhibited a smaller Rg (22.23 nm) and a larger Rc (8.66 nm), suggesting a more compact molecular conformation with a thicker cross-section. Rheological analysis demonstrated that both types of pectin exhibited shear-thinning behavior and their flow curves were fitted by the power-law model. Due to its more extended molecular conformation, SF pectin exhibited higher viscosity and viscosity coefficient (k). Dynamic oscillatory tests further indicated that SF pectin had higher storage modulus (G’) and loss modulus (G”), exhibiting superior gel strength, thermal stability, and mechanical properties (such as hardness) compared with GF pectin. As temperature increased, the viscosity of the system decreased, and the fluid behavior approached that of a Newtonian fluid. SF pectin demonstrated higher flow activation energy, indicating greater temperature sensitivity. This study, from the perspective of molecular conformation, elucidated the mechanism by which drying treatment affected pectin functionality by causing its degradation and structural reorganization, providing a theoretical basis for selecting processing methods for raw materials in lemon pectin extraction.

To mitigate the fishy odor and enhance the quality of Porphyra yezoensis, enzymatic pretreatment combined with microencapsulation was applied. Microcapsules were prepared by spray drying using β-cyclodextrin, soybean protein, and maltodextrin as composite wall materials. The effect of microencapsulation on the volatile flavor components of P. yezoensis was investigated along with the physicochemical properties and structural characteristics of the microcapsules. The optimal process conditions were determined as follows: inlet temperature of 170 ℃, homogenization rate of 13 000 r/min, and core-to-wall ratio of 1:50. Under these conditions, the encapsulation efficiency was 81.26%, and the microcapsules exhibited a particle size range of 150–260 nm, a moisture content of 4.76%, a solubility above 90%, and an angle of repose of 42.18°. Structural characterization using Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) confirmed the successful embedding of the core material within the wall matrix. Analysis via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and relative odor activity value (ROAV) demonstrated that the total number of flavor compounds decreased by 38 after deodorization. The concentrations of key odor-causing substances, such as β-cyclocitral, hexanal, and 1-octen-3-ol, were significantly reduced or became undetectable, while those of aldehydes and pyrazines responsible for floral, fruity, and roasted nut aromas increased markedly, becoming the dominant flavor compounds in the microcapsules. These results indicate that microencapsulation can effectively mitigate the fishy odor of both untreated and enzymatically pretreated P. yezoensis, providing a viable method and technical reference for the value-added processing and flavor control of laver products.

To improve the stability and quality of Huangjiu, five membranes with different molecular weight cut-offs (MWCOs; 0.2 μm, 50, 30, 10, and 1 kDa) were used to treat semi-dry and semi-sweet Huangjiu. The changes in turbidity and color difference during storage were systematically investigated, and the changes in thermal and cold stability, precipitation-prone component content, antioxidant activity, volatile flavor profile, and sensory attributes were further analyzed. In addition, the effect of pretreatment with proline-specific endoprotease or Mazyme LP protease on the stability of Huangjiu with poor stability was examined. Non-targeted metabolomic analysis was subsequently performed on the membrane-treated and enzymatically treated groups with better effects. The results indicated that reducing membrane MWCOs significantly enhanced the stability of Huangjiu. Membranes with pore size ≤ 30 kDa effectively removed high-molecular-mass substances causing turbidity, maintaining the clarity of the wine under heating-freezing conditions. However, overly fine filtration (≤ 1 kDa) impaired the antioxidant activity and led to a deterioration in the sensory quality. Comprehensive evaluation indicated that 30 kDa ultrafiltration significantly improved the clarity and stability while effectively preserving the flavor and sensory attributes of Huangjiu. Furthermore, proline-specific endoprotease effectively hydrolyzed high-molecular-mass proteins in semi-dry Huangjiu, thereby helping to inhibit precipitate formation. Metabolomic analysis further indicated that enzymatic hydrolysis significantly increased peptide abundance through protein breakdown, thereby enhancing the stability of Huangjiu, whereas ultrafiltration inhibited precipitation by physically removing macromolecular substances. This study aims to provide a scientific basis for improving the stability and quality of Huangjiu by optimizing membrane separation parameters or applying precise enzymatic hydrolysis processes and to provide research directions for future exploration of synergistic applications of membrane filtration and enzymatic hydrolysis.

In order to explore the effect of ultra-high pressure (UHP) treatment on the quality and flavor of prefabricated Spanish mackerel fish cake, the samples not treated (control) or treated with different pressures (200, 300 and 400 MPa for 20 min) and stored at 4 ℃ for up to 12 days were analyzed for changes in physicochemical indexes and sensory properties, and the effect of UHP treatment on their volatile components was analyzed by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that in terms of texture characteristics, UHP treatment significantly affected the hardness, cohesiveness, and chewiness (P < 0.05), and the texture of the 300 MPa/20 min group was superior to that of the other groups and was closer to that of commercially available fish cake products. With respect to storage stability, the inhibition rate of total bacterial count increased with increasing pressure (the total bacterial count in the 400 MPa/20 min group was 2.8 (lg(CFU/g)) after 12 days of storage, while that of the control group reached up to 5.3 (lg(CFU/g))). Compared with the control group, UHP treatment significantly delayed the accumulation of total volatile basic nitrogen (TVB-N) while having less effect on the color parameters (L*, a*, b*, and whiteness) of the product. Regarding sensory quality, the sensory scores of all treatment groups were significantly better than that of the control group (P < 0.05). With regard to flavor characteristics, 53 volatile components (total amount of 112.22 mg/kg) were detected in the 300 MPa/20 min group, which significantly more than those detected in the other groups. The contents of key flavor substances such as α-terpineol (4.65 mg/kg), 2-zinol (6.02 mg/kg), and citral (18.87 mg/kg) were the highest in the 300 MPa/20 min group. In summary, 300 MPa/20 min was the optimal treatment condition, which can effectively inhibit microorganisms while maintaining good quality and flavor.

This study first evaluated the major head traits of three common cabbage varieties: ‘Zhonggan 26’, ‘Zhonggan C2’, and ‘Shinong 200’, finding that ‘Zhonggan 26’ exhibited significantly superior performance in compactness, vitamin C content, total phenol content, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, making it the most suitable variety for fresh-cut processing. Next, ‘Zhonggan 26’ was selected to investigate the effects of modified atmosphere packaging (MAP), plasma-activated water (PAW), and their combination on the quality of fresh-cut cabbage during storage at 4 ℃. The results indicated that MAP with 95% N2 led to the lowest mass loss. After 6 days of storage, the total colony count of the group subjected to PAW treatment for 15 min was 5.73 (lg(CFU/g)), and the mass loss rate and browning index decreased to the lowest values. Further analysis revealed that the combined treatment resulted in lower total colony count and browning index compared with individual treatments, with values of 5.45 (lg(CFU/g)) and 0.19 observed after 6 days of storage, respectively. This may be because the low-oxygen environment created by MAP downregulated the gene expression of microbial antioxidant enzymes (such as superoxide dismutase and catalase) and consequently inhibited the capacity of cells to scavenge reactive oxygen species (ROS), while enhancing the damaging effect of oxidative stress induced by PAW on the microbial cellular structure. Consequently, the combined treatment achieved synergistic effects in bacteriostasis, browning inhibition, and nutrient retention. In conclusion, the combination of MAP and PAW significantly delays the quality deterioration of fresh-cut cabbage, providing a novel strategy for its storage and preservation.

This study simulated 12-hour transportation stress in mirror carp (Cyprinus carpio). Muscle samples from both the control and stressed groups were stored at 4 ℃ for 0, 1, 3, and 5 days. After steaming, the samples were analyzed using gas chromatography-mass spectrometry (GC-MS), high performance liquid chromatography (HPLC), and other techniques to investigate changes in flavor compounds and sensory attributes, aiming to elucidate the effect of transportation stress on the flavor quality of refrigerated mirror carp. The results showed that transportation stress significantly altered the composition of flavor compounds during refrigeration. Specifically, the levels of bitter amino acids, total free amino acids, total volatile compounds, and hexanal increased, whereas those of umami amino acids (glutamic acid) and organic acids (malic acid and lactic acid) decreased in the stressed group. Moreover, the content of the umami compound inosine monophosphate (IMP) significantly decreased from days 1 to 3 of refrigeration after stress, while that of the bitter compound hypoxanthine (Hx) significantly increased from days 1 to 5. Sensory evaluation scores for taste, odor, and overall acceptability were lower in the stressed group than in the control group and declined with prolonged storage. In summary, refrigeration led to flavor deterioration of mirror carp, and transportation stress exacerbated this process, characterized by an accelerated loss of umami compounds (glutamic acid and IMP) and an increase in bitter and undesirable volatile compounds, thereby significantly reducing the sensory acceptability of fish meat.

This study aimed to investigate the effect of nitric oxide (NO) treatment on the resistance of prunes to postharvest black spot disease. After harvest, Xinjiang-grown ‘France’ prunes were subjected to vacuum infiltration (0.02 MPa for 2 min followed by atmospheric pressure for 8 min) using solutions of the NO donor sodium nitroprusside (SNP) at concentrations of 0.012 5, 0.025, and 0.05 mmol/L, respectively. Thereafter, the treated fruits were wounded, inoculated with Alternaria alternata, and stored at (1.0 ± 0.5) ℃ and relative humidity of 90%–95% for 120 d. Samples were collected every 20 days to measure infection incidence, lesion diameter, superoxide anion radical production rate, hydrogen peroxide (H2O2) content, ATP and ADP levels, energy charge, and the activities of enzymes related to reactive oxygen species (ROS) and energy metabolism. The results indicated that NO treatment suppressed infection incidence and lesion expansion in prunes, with the most effective treatment being 0.025 mmol/L NO. Compared with the control group, infection incidence and lesion diameter at the end of storage were reduced by 27.89% and 33.73%, respectively (P < 0.05). NO treatment enhanced the activity of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) in prunes, and significantly suppressed the decline in the activities of succinate dehydrogenase (SDH), cytochrome c oxidase (CCO), H+-ATPase, and Ca2+-ATPase during storage, while inhibiting the production of superoxide anion radical and H2O2. It maintained higher ATP and ADP levels and energy charge in prunes, suppressed the increase in malondialdehyde (MDA) content, and maintained the balance between intracellular ROS production and scavenging, thereby effectively enhancing prune resistance to black spot disease.

In response to the market regulation requirements for detecting adulterated egg white powder, based on the near-infrared spectroscopy (NIRS) data of pure and adulterated egg white powder samples with varying adulterant types and concentrations, this study constructed a dual model for the identification and quantitative prediction of adulterants using an improved one-dimensional convolutional neural network (1D-CNN). The qualitative model, which required no spectral preprocessing, exhibited accuracy rates (AAR) of 98.19%, 99.38%, and 94.79% for bulking agents, nitrogen-rich compounds, and mixed adulterants, respectively. The overall AAR reached 98.11%, with the lowest recognition concentrations (LLRC) of 1%, 1%, and 5% for the three types of adulterants, respectively, and an average time spent (AATS) of 0.017 7 s. For the quantitative model, detrending (DT) was used for spectral preprocessing to predict the concentration of bulking agents, while multiplicative scatter correction (MSC) was used for the concentration prediction of nitrogen-rich compounds and mixed adulterants. The determination coefficient of prediction (R2p) of all three test sets exceeded 0.9, and the residual predictive deviation (RPD) was above 2.5, meeting the requirements of market regulation. The dual detection model provides key technical support for the development of portable near-infrared spectroscopy-based detectors.

This study aimed to address the growing prevalence of wooden breast (WB) in fast-growing broilers and the limitations of conventional detection methods, which are often subjective and lack precision in grading. Normal breast (NB), mild wooden breast (LWB), moderate wooden breast (MWB), and severe wooden breast (SWB) from Cobb broilers were evaluated for quality parameters including pH, color, water-holding capacity, textural properties, and shear force; additionally, volatile compounds were analyzed to develop a comprehensive, multidimensional grading system for wooden breast meat. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) identified a total of 45 volatile compounds, among which 16 were determined as key differential substances. The contents of aldehydes and esters exhibited a significant decreasing trend with increasing WB severity. Principal component analysis (PCA) indicated that texture parameters and water-holding capacity were critical indicators for differentiating WB grades. Based on these findings, a backpropagation artificial neural network (BP-ANN) model was developed, demonstrating high classification accuracy with training and testing set accuracies of 98.81% and 94.44%, respectively. Shapley additive explanations (SHAP) analysis further identified resilience, chewiness, pH, drip loss, and L* value as key discriminant indicators. Mantel tests showed a significant positive correlation between resilience and 1-propanol, between chewiness and 1-octenal, and between L* value and 1-octenal. These findings suggest that structural damage of muscle fibers and enhanced lipid oxidation during WB development may influence the formation of volatile flavor compounds. This study contributes to the theoretical understanding of the multidimensional mechanisms underlying meat quality deterioration.

In this study, based on the structural features of seven carbamate pesticides, a urea-functionalized magnetic covalent organic framework materials (COFs) was synthesized using 4’,5’-bis(4-aminophenyl)-[1,1’:2’,1”-terphenyl]-4,4”-diamine (BATD) and 1,4-diisocyanatobenzene (PPDI) as monomers, and it was used as a sorbent for the magnetic solid-phase extraction (MSPE) of carbamate pesticide residues. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) confirmed the successful modification of the material onto Fe3O4 nanoparticles. The extraction conditions were optimized, and the MSPE material was coupled with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to establish a sensitive and accurate method for the enrichment and detection of carbamate pesticide residues in honeysuckle flower (Lonicera japonica) and chrysanthemum flower (Chrysanthemum morifolium). The analytical method demonstrated good linearity (R2 > 0.996 2) in the concentration range of 2–100 µg/kg, with recovery rates between 76.90% and 109.86%. The limits of detection were 0.03–0.6 µg/kg, and the limits of quantification were 0.1–2.0 µg/kg.

This study proposed an innovative framework integrating hyperspectral imaging with interpretable machine learning for precise and non-destructive detection of abnormal tebuconazole residues on apple surfaces. Hyperspectral images of Fuji apples treated with different concentrations of tebuconazole were acquired and average spectra were extracted from regions of interest (ROI). After systematically comparing the classification performance of various preprocessing methods coupled with multiple machine learning models, the second derivative (2D) method was identified as the optimal preprocessing technique. Feature wavelengths were selected using variable importance in projection (VIP), successive projections algorithm (SPA), and recursive feature addition (RFA) integrated with SHapley Additive exPlanations (SHAP) analysis. Support vector machine (SVM) and partial least squares-discriminant analysis (PLS-DA) models were developed using both full-spectrum and feature-waveband data. The SHAP framework was employed to interpret feature contributions in the optimal model. Experimental results demonstrated that the SVM model based on 2D preprocessing and SHAP-guided RFA (2D-SHAP-RFA-SVM) exhibited the best performance, reaching classification accuracy of 94.99% and 94.87% on the training and test sets, respectively, using only 51 feature wavelengths. SHAP analysis further elucidated the direction and magnitude of contribution of key wavelengths (e.g., 562.5 and 728.1 nm) to discriminating different residue levels, enhancing the transparency of the decision-making process. This study not only provides an effective method for accurate and non-destructive detection of abnormal tebuconazole residues on apple surfaces, but also offers a theoretical foundation for model optimization and the design of dedicated multispectral sensors based on the selected subset of feature wavelengths.

In this study, we introduced a novel method that utilizes derivatization treatments in conjunction with ultra-high performance liquid chromatography coupled with high-resolution mass spectrometry (UPLC-HRMS) for the simultaneous quantification of 23 aldehydes and ketones (AKs) in food samples. Several key factors including the extraction procedure, the type and composition of acid solutions, and derivatizing agent concentration were optimized which influenced the extraction and derivatization efficiencies. Under optimal conditions, ultrasound-assisted extraction (50 W, 10 min, and 30 ℃) was selected as the most suitable method for extracting AKs from solid samples, with phosphoric acid (1%, V/V) as the preferred acid and 2,4-dinitrophenylhydrazine (DNPH) at a concentration of 50 μg/mL as the derivatizing agent. The proposed method exhibited good linearity over a wide concentration range (R2 ≥ 0.995), high sensitivity with limits of quantification (LOQs) of 0.002 0–0.132 4 µg/mL, and high accuracy. Using the developed method, 23 AKs were successfully determined in tea and coffee samples. Compared with existing methods, this method achieves higher throughput while significantly reducing analysis time.

As a major global producer and consumer of beef and lamb, China’s beef and lamb industry holds a central position in securing meat supply to its population. However, it currently faces challenges such as intensified international competition, high production costs, and rising quality demands; thus, improving meat quality has become a key issue for the industry’s development. Nutritional factors are central to regulating meat quality, and polyphenolic compounds, as natural bioactive substances, have remarkable potential in enhancing the sensory characteristics and nutritional value of beef and lamb. This article reviews the effects and mechanisms of plant-derived polyphenolic compounds on the meat quality of ruminants, focusing on key quality indicators such as color, pH, tenderness, flavor, and water-holding capacity. This review aims to provide a theoretical reference for understanding the mechanism by which polyphenolic compounds regulate meat quality, thereby contributing to the high-quality and efficient development of the beef and lamb industry.

Rice, as an important component of Asian diets, is a core source of high-quality carbohydrates that can rapidly and stably provide energy support for the human body. The flavor quality of rice directly determines its taste characteristics and consumer choice, and the formation pathway of flavor compounds is the core issue in understanding this quality. Currently, there is a lack of systematic elaboration on the generation mechanisms of flavor substances such as 2-acetyl-1-pyrroline, acetaldehyde, and propanal during the cooking process of rice, as well as their interaction patterns with protein molecules. This article systematically reviews the generation pathways of key flavor substances in rice and analyzes in depth the interaction mechanisms between characteristic flavor components and proteins in rice. This review is of great significance for clarifying the molecular basis of rice aroma formation, optimizing the cooking and processing techniques of rice, and improving the taste quality of rice. It not only provides theoretical support for meeting the diversified demands of consumers for rice flavor but also offers technical guidance for the industrial production of ready-to-eat rice as a staple food, while providing a referential analytical framework and ideas for research on the flavor of other cereal foods.

The global prevalence of liver diseases is continuously on the rise, with alcoholic liver disease, metabolic-related fatty liver disease, autoimmune liver disease, drug-induced liver injury, and liver fibrosis/cirrhosis becoming prominent public health issues. Traditional chemical drugs have significant side effects and act on a single target, while food-medicine homologous substances, which are widely available and have high safety, demonstrate unique value in the prevention and treatment of various liver diseases due to their multi-component synergistic effects. This review summarizes the protective effects of food-medicine homologous substances from plants, animals and fungi on various liver injury models with a focus on their synergistic effects. Based on the pathological process of liver injury, this article reconstructs the mechanism system and elaborates on the characteristics of cross-talk and synergistic enhancement among components and pathways. It also discusses the current challenges for the applications of food-medicine homologous substances. This review aims to provide a scientific basis for the collaborative development of food-medicine homologous substances and natural intervention strategies for liver diseases and to offer references for innovative research in the fields of food therapy, medicine, and health care.

With global population growth and increasing environmental pressures on traditional protein sources, yeast proteins have attracted much attention as a sustainable alternative. Yeast proteins are not only nutritionally valuable and environmentally friendly, but also show broad application prospects in the food, feed and biopharmaceutical fields. The production process covers key technologies such as fermentation, cell disruption, and protein extraction and purification, and the yield and quality of yeast proteins can be significantly improved by optimizing fermentation conditions and the extraction process. Different yeast species, such as Saccharomyces cerevisiae, Candida spp., Yarrowia lipolytica and Kluyveromyces marxianus, exhibit different protein yields and qualities on a variety of substrates, providing multiple options for industrial production. In addition, the regulation of yeast protein synthesis involves multiple levels, including gene transcription, translation regulation, and nitrogen metabolism. Systems biotechnology plays an important role in identifying key synthetic genes and regulatory elements. This review summarizes recent advances in the production and application of proteins from different yeasts, as well as the regulatory mechanisms underlying yeast protein synthesis. It also gives an outlook on the important role of yeast proteins in future sustainable development. This review provides a comprehensive theoretical basis for further research and industrial application of yeast proteins.

Bitter peptides are generated during enzymatic protein hydrolysis. Their bitterness mainly originates from hydrophobic amino acids, which significantly affects the flavor quality of foods. Although these peptides exhibit certain biological activities, their intense bitter taste greatly limits the application of protein hydrolysates in food products. This review systematically summarizes the formation pathways of bitter peptides, their dual effects on food sensory quality, and the methods currently used for their separation and identification. It further explores the structural basis and taste mechanism of bitter peptides, while providing a comparative analysis of various debittering methods, including selective separation, masking, and structural modification. This review aims to offer theoretical insights and technical references for the utilization of bitter peptides.

Accurate evaluation of rice storage quality is a core prerequisite for ensuring national food security and industrial benefits. However, traditional physicochemical tests, with their long detection cycles, cumbersome operations, and destructiveness, have become insufficient to meet the urgent needs of rapid and non-destructive evaluation in the modern grain storage, transportation, and processing fields. As sensitive molecular probes reflecting quality deterioration during storage, dynamic changes in volatile organic compounds (VOCs) provide a new approach to breaking through this bottleneck. This paper aims to systematically elaborate on the biochemical sources and categories of VOCs in rice, review the mainstream analytical techniques and data interpretation strategies, and give an in-depth analysis of the key challenges faced by current research and future development directions, in order to provide a theoretical basis and forward-looking guidance for constructing a scientific and efficient evaluation system for rice storage quality.

Proteins are key macromolecules that serve as fundamental components of food matrices and cellular structures in organisms, with their structural and functional properties being critical to food quality. Plant polyphenols, a major class of natural plant-derived antioxidants, can interact with proteins through both non-covalent and covalent binding forming stable complexes. This process significantly impacts food systems. This review systematically explores the classification, structures, and antioxidant mechanisms of plant polyphenols, and examines the mechanisms, research methods, and influencing factors of the interaction between polyphenols and proteins. Additionally, it discusses the physicochemical, functional properties, and application of protein-polyphenol complexes. The aim of this article is to deepen the theoretical understanding of polyphenol-protein interactions and to provide innovative insights for the high-value utilization of proteins and polyphenols and the development of novel functional products.

As naturally occurring compounds widely present in plants, food-derived flavonoids have shown great potential in the functional food industry due to their beneficial physiological activities. This article provides a comprehensive review of the structural properties, dietary sources, and recent advances in the application of flavonoids in functional food products. The distribution of flavonoids across plant families and genera is outlined to identify their natural sources. It focuses on the structure-activity relationships of structurally diverse flavonoids including flavones, flavonols, flavanones, isoflavones, chalcones, anthocyanins, and flavanols, as well as on the effects of the structural features of food-derived flavonoids on their bioavailability and functional activity during food processing. To improve the utilization efficiency of food-derived flavonoids, this work proposes multifaceted modification and processing strategies based on flavonoid structural characteristics for enhancing their stability, bioavailability, and functionality, thereby providing a theoretical foundation and technical support for the industrial application of flavonoids.