Proteins, as core macronutrients in human nutrition, play irreplaceable roles in growth and development, tissue repair, and physiological regulation. With the acceleration of population aging and the rising demand for health-oriented products, functional food proteins have attracted increasing attention for their health benefits beyond basic nutrition, showing broad application prospects in medical foods, sports nutrition, and healthy aging. The functional properties of proteins are highly dependent on their complex hierarchical structures. However, conventional food processing often causes uncontrolled disruption to these structures, thereby limiting their application potential. Therefore, how to achieve targeted regulation of protein structure and function through precise regulation strategies has become an important research issue in food science. This review systematically summarizes the theoretical basis for the structural regulation of food proteins, including denaturation and renaturation mechanisms, intermolecular interactions, and multi-scale characterization methods for conformational changes. It highlights advances in various structural regulation techniques, such as physical field treatments (e.g., high pressure, ultrasound, and cold plasma), biological approaches (e.g., enzymatic hydrolysis, fermentation, and genetic engineering), and green chemical methods (e.g., pH-shifting and glycosylation). The synergistic effects of combined physical and biological approaches are also discussed. Furthermore, this review discusses the potential of functional food proteins in different application scenarios. In light of current challenges and industrial obstacles, it proposes that future research should focus on precise regulation mechanisms, cross-scale structure-function relationships, and the development of sustainable processing technologies. This review provides a comprehensive perspective on the structural modulation and innovative processing of food proteins, aiming to support both scientific research and industrial innovations in functional foods.

This study investigated the effects of a low-sodium salt mixture (0.4 mmol/L, concentration ratio of NaCl to KCl = 2:1) added with L-lysine (L-Lys) or L-arginine (L-Arg) at concentrations of 1, 3, and 5 mmol/L on the structure and gel properties of myofibrillar protein (MP) using the salt mixture added with 1 mmol/L pyrophosphate (PP) as the control. The results indicated that compared with conventional salt treatment (0.4 mol/L NaCl + 1 mmol/L PP), the low-sodium salt + PP treatment slightly but not significantly improved the water-holding capacity, texture, and rheology of MP gels. Compared with its combination with PP, the low-sodium salt mixture combined with basic amino acids (L-Lys and L-Arg) promoted the transformation of α-helix into other secondary structures and induced alterations in the surface properties of MP. Furthermore, the addition of L-Arg significantly reduced the average particle size and increased the solubility of MP. The addition of 5 mmol/L L-Arg decreased the average particle size by 22.1% and elevated the solubility by 330.9% (P < 0.05). The incorporation of basic amino acids enhanced the storage modulus (G’), reduced the cooking loss, and improved the water-holding capacity of MP gels. Low-field nuclear magnetic resonance (LF-NMR) analysis revealed that the addition of basic amino acids resulted in an overall shortening of the relaxation time of immobilized water in MP gels, which signifies a reduction in the mobility of water molecules within the gel matrix. Scanning electron microscopy (SEM) showed that the addition of basic amino acids promoted the formation of a more fine, uniform and compact microstructure during the heat-induced gelation of MP. In conclusion, basic amino acids (especially L-Arg) can significantly improve the solubility and gel properties of MP under the condition of “low sodium and no phosphorus”, which provides a theoretical basis and reference for the development of healthy meat products.

Three steviol glycosides (SGs) with distinct molecular structures—rebaudioside A (Reb A), stevioside (STV), and rebaudioside M (Reb M)—were selected to systematically investigate their binding behaviors with two major soy protein components, glycinin (11S) and β-conglycinin (7S), in aqueous solutions. Furthermore, the impact of these interactions on the sensory properties of SGs was explored. The results indicated that SGs formed complexes with proteins primarily through hydrogen bonding and hydrophobic interactions, with their binding affinity dually regulated by the molecular structure of SGs and the subunit structure of proteins. Specifically, Reb M, with the highest number of sugar moieties, exhibited the strongest binding capacity, followed by Reb A, with STV showing the weakest affinity. Notably, the binding ratios for all SG concentrations were below 20%. Regarding the two protein fractions, 11S showed a higher binding capacity for SGs than did 7S. Sensory evaluation revealed that SG sweetness was regulated by soy proteins in solutions in a concentration-dependent manner. Binding with 0.1% soy proteins mitigated the negative sensory attributes of Reb A and STV at a low concentration (0.1%) without significantly compromising their sweetness intensity. At a medium SG concentration (0.3%), it slightly attenuated the sweetness intensity of the three SGs but still inhibited some negative attributes of Reb A and STV. However, at a high SG concentration (0.5%), the masking effect on the bitterness and astringency was limited.

In this study, 39 tea tree varieties from the same plantation were employed, and their fresh spring and summer leaves were harvested and processed into broken black tea (BBT) using a standardized manufacturing process. The sensory quality and major physicochemical indicators were examined, and their correlations were analyzed. The quality differences between BBT produced from spring and summer raw materials from different varieties were clarified using multivariate statistical analysis. The results indicated that different varieties and seasons significantly impacted the quality of BBT. The sensory evaluation scores of BBT in spring (82.2–92.7 points, averaging 88 points) were generally higher than those in summer (81.1–91.2 points, averaging 87 points). The coefficients of variation for color, aroma, taste, and overall scores were higher in spring tea than in summer tea, indicating that the inter-varietal variation in BBT quality was greater in spring than in summer. Spring BBT exhibited higher average contents of tea polyphenols, theaflavins, thearubigins, and amino acids compared with summer BBT, while the opposite was observed for theabrownins and soluble sugars. Correlation analysis revealed that a significant positive correlation between tea polyphenol content and sensory quality was observed for both spring and summer tea. In contrast, the sensory quality of spring and summer BBT exhibited a negative correlation with the contents of soluble sugars and amino acids, respectively. A comprehensive evaluation system was developed using principal component analysis (PCA) and multiple regression analysis (MRA) to classify the tea varieties into three categories based on their BBT processing suitability: suitable for both spring and summer (e.g., Enchahong and Jiukengzao), season-dependent (e.g., Meizhan and Huangdan), and poorly suitable (e.g., Longjing 43, Baiye 1, and Fuyun 6). These findings provide a theoretical basis and practical guidance for variety selection and seasonal matching in BBT production.

To investigate the structural characteristics and functional activity of mulberry leaf polysaccharide (MLP) from Morus abla L. cv. Longsang 1, DEAE-52 cellulose column and Sephadex G-100 gel chromatographies were used to purify and separate MLP into three fractions, named MLP-1, MLP-2, and MLP-3. The structural properties as well as the in vitro antioxidant, hypoglycemic, and lipid-lowering activities of the purified polysaccharides were analyzed. The results showed that the yields of MLP-1, MLP-2, and MLP-3 were 12.75%, 5.52%, and 2.63%, respectively. Compositional analysis showed that the total sugar content of MLP-1, MLP-2, and MLP-3 decreased in that order, while the contents of uronic acid, protein, and polyphenol exhibited the opposite trend. Gel permeation chromatography (GPC) revealed that MLP-1 and MLP-3 were homogeneous polysaccharides with molecular masses of 625.69 and 7.25 kDa, respectively, whereas MLP-2 was a mixture of polysaccharides with molecular masses of 769.05 and 41.35 kDa. Monosaccharide composition analysis showed that the three polysaccharides were composed of fructose, mannose, glucose, and galactose at different molar ratios. Fourier transform infrared spectroscopy (FT-IR), iodine-potassium iodide assay and atomic force microscopy (AFM) indicated that all three polysaccharide components were pyranoses, characterized by long side chains and multiple branches interwoven with each other. Congo red staining showed that MLP-1 and MLP-2 possessed a triple helix structure, while MLP-3 did not. Physicochemical analyses indicated that MLP-1 significantly outperformed the other polysaccharide components in terms of water-holding and water-retention capacities, while MLP-2 performed the best in terms of water solubility and water-absorbing capacity. In terms of swelling capacity and oil-holding capacity, MLP-3 performed the best. Rheological analysis indicated that MLP-1 and MLP-2 exhibited superior apparent viscosity and solid elastic properties. Moreover, MLP-1 was more prone to phase transition at low temperatures. The free radical scavenging capacities of the polysaccharides decreased in the order: MLP-1 > MLP > MLP-2 > MLP-3, the inhibitory activity against α-glucosidase, α-amylase, and pancreatic lipase in the order: MLP-1 > MLP-2 > MLP3, the bile salt binding capacity in the order: MLP-1 > MLP-3 > MLP-2, and the cholesterol adsorption capacity in the order: MLP-3 > MLP-2 > MLP-1. The results of this study can provide experimental data for the application and functional evaluation of mulberry leaves in cold regions.

This study systematically analyzed the changes in the contents of total carotenoids and individual major carotenoids, color, and odor during the processing of Lycium barbarum L. puree. Furthermore, samples from different processing stages were collected to evaluate their inhibitory effects on α-glucosidase and α-amylase activities. Furthermore, the correlation between zeaxanthin dipalmitate (ZDP) content and color, odor and biological activity was explored. The findings demonstrated that the contents of total carotenoids and the core component ZDP significantly increased from the crushing to the homogenization stage, attaining their maximum levels (128.96 and 46.77 mg/100 g, respectively) following homogenization. After sterilization, the contents of total carotenoids and ZDP declined by 25.47% and 13.94%, respectively. As processing progressed, the L*, b*, and C values increased, and the a* value reached its maximum at the homogenization stage. Following sterilization, the a* value decreased by 13.59% while the b* value increased by 8.51%. These alterations were consistent with the changes in total carotenoid and ZDP contents. Across different processing stages, the odor profile remained unchanged except that the responses of sensors W1W (sulfides), W2S (aldehydes and ketones), and W1S (methane) varied. The homogenized sample had the most significant inhibitory effect on α-glucosidase and α-amylase (inhibition percentages of 83.85% and 66.40%, respectively). However, it was observed that the inhibitory activity against both enzymes declined following sterilization. Correlation analysis showed a positive correlation between the content of ZDP and L*, a*, and b* values, as well as the odor response values of W1S and W2S. Furthermore, a positive correlation was observed between ZDP content and α-glucosidase and α-amylase inhibitory effects. The findings of this study suggest a close correlation between changes in carotenoid contents during the processing of L. barbarum L. puree and the quality characteristics of the final product, indicating the importance of carotenoids as an indicator for evaluating its processing quality. These findings provide a theoretical basis for the processing optimization, shelf-life extension and sensory quality improvement of L. barbarum L. puree.

This study systematically investigated the droplet evaporation behavior and deposition pattern characteristics of Jinsha Jiangxiangxing baijiu, and analyzed the correlation between the deposition patterns and sensory quality. The results showed that during evaporation, all baijiu samples of different quality grades exhibited particle self-assembly, with particles moving and depositing under the influence of the internal fluid flow within the droplet. The deposition patterns left at the interface after droplet evaporation significantly varied with the degree of self-assembly and fluid flow effects. High-quality samples (Grades I–III) showed a greater number of self-assembled particles at the three-phase contact line, while low-quality samples (Grade IV and V) had fewer particles. The observation of evaporation modes revealed that Grades I–III primarily exhibited a mixed evaporation mode of constant contact angle (CCA) and constant contact radius (CCR), accompanied by pronounced “pinning-slipping” phenomena, resulting in irregular multi-ring deposition patterns with more abundant particle distribution within the rings. In contrast, Grades IV and V mainly followed the CCR evaporation mode, forming typical coffee-ring structures with sparse particle distribution within the rings. Image analysis indicated a significantly positive correlation between the integrated optical density of deposition patterns and sensory scores, validated using various commercially available baijiu products. Gas chromatography-mass spectrometry (GC-MS) analysis suggested that this correlation was closely associated with the content of long-chain fatty acid ethyl esters in baijiu. This study provides a visualization-based method for evaluating the quality of Jiangxiangxing baijiu through deposition patterns, offering a new strategy for the rapid quality evaluation of Jiangxiangxing base and finished baijiu.

In order to address the poor mechanical properties and low water-holding capacity of soy protein isolate (SPI) gels, this study investigated the effects of cold and heat treatments on the gelation properties of mixed solutions of SPI and Premna microphylla Turcz. pectin (PMP) at varying concentrations (0.025%–0.1%, m/m) and their interaction mechanism. The results demonstrated that the water-holding capacity and viscoelasticity of both cold-set and heat-set composite gels were positively correlated with PMP concentration, with hydrogen bonds, electrostatic interactions, hydrophobic force, and disulfide bonds in the gel systems strengthening with increasing PMP concentration. Notably, electrostatic interactions, hydrophobic force, and disulfide bonds played crucial roles in SPI/PMP gel formation, whereas hydrogen bonds contributed minimally. Fluorescence spectroscopy revealed that PMP facilitated SPI unfolding and encapsulated protein molecules, thereby resulting in enhanced fluorescence intensity and reduced surface hydrophobicity. Fourier transform infrared spectroscopy (FTIR) analysis indicated PMP promoted ordered SPI assembly. Scanning electron microscopy (SEM) showed that the pore size of the gels decreased and the lamellar structure became more compact when PMP concentration rose from 0.05% to 0.1%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed physical binding between SPI and PMP without new compound formation. In summary, the gelation properties of SPI were enhanced by PMP concentration-dependently, but were not markedly affected by thermal treatment. These findings provide a theoretical foundation for the application of PMP in the strengthening of SPI gels and food colloid processing.

To investigate the structure of polysaccharides from Actinidia chinensis cv. Hongyang and their antioxidant and anti-aging effects on Caenorhabditis elegans, crude polysaccharides from A. chinensis cv. Hongyang (ACP) were prepared by ultrasound-assisted extraction. ACP were purified sequentially on DEAE-52 cellulose and Sephadex G-100 columns, yielding a homogenous polysaccharide (ACP-3-G). The molecular structure of ACP-3-G was characterized using high performance liquid chromatography (HPLC), high performance gel permeation chromatography (HPGPC), and nuclear magnetic resonance (NMR) spectroscopy. Finally, the effects of different concentrations of ACP-3-G on the lifespan, motility, heat stress resistance, and oxidative stress resistance of C. elegans as a model organism were evaluated to its anti-aging potential. The results showed that the yield of ACP-3-G was (73.42 ± 1.74)%, with higher contents of polysaccharide and uronic acid than ACP. In addition, ACP-3-G was a polysaccharide with a molecular mass of 120.6 kDa. Its monosaccharide composition included mannose (0.367%), rhamnose (2.384%), galacturonic acid (58.859%), glucose (4.501%), galactose (23.942%), and arabinose (9.307%). NMR analysis indicated that the main chain of the polysaccharide was primarily composed of disubstituted sugar residues →1)-α-Araf-(5→, →1)-α-GalpA-(4→, →1)-β-Galp-(4→, and trisubstituted sugar residues →1,3)-β-GalpA-(4→, →1,4)-β-Galp-(6→, and →1,2)-α-GalpA-(4→. Furthermore, ACP-3-G intervention at concentrations of 10, 50, 100, 500, and 1 000 μg/mL significantly improved the lifespan, motility, heat stress resistance, and oxidative stress resistance of C. elegans compared with the control group, with the most pronounced effects observed at 1 000 μg/mL. In conclusion, ACP-3-G is a polysaccharide with antioxidant and anti-aging properties.

This study investigated the hydrothermal phosphorylation modification of whey protein isolate (WPI90) using mixtures of sodium hexametaphosphate (SHMP) and tetrasodium pyrophosphate decahydrate (SPP) at different mass ratios (1:1, 1:2, and 2:1) applied at varying mass concentrations (0.03, 0.06, and 0.09 g/100 mL). The secondary structure, thermal stability, solubility, foaming properties, emulsifying properties, and water-holding capacity of WPI were determined before and after phosphorylation. The results indicated that the negative charges introduced by phosphorylation altered the structural characteristics of WPI. This modification resulted in an increase in α-helix content in the secondary structure and induced noticeable microstructural changes. Phosphate addition enhanced the thermal stability and kinetic stability after heating to varying degrees; the phosphorylated WPI solutions remained clear and transparent after heating, showing a turbidity approximately 80% lower than that of unmodified WPI90. All phosphorylation modifications altered the foaming and emulsifying properties of WPI. Notably, the addition of the 2:1 mixture at 0.06 and 0.09 g/100 mL resulted in a 3- to 4-fold increase in the emulsion stability of WPI and increased the water-holding capacity from 20% to 50% and 90%, respectively, demonstrating a remarkable modification effect. This study provides a feasible approach to address the stability limitations of WPI in food processing.

To enhance the stability and bioavailability of blueberry anthocyanins (BA), this study constructed BA‑loaded sodium alginate/chitosan/tannic acid hydrogels via an ion-induced pre-gelation technique and optimized their preparation parameters. Response surface methodology (RSM) indicated that the optimum conditions that provided maximum encapsulation efficiency (EE, 75.82%) were 1.13% sodium alginate, 0.49% tannic acid, and a BA concentration of 3.12 mg/mL. During in vitro simulated intestinal digestion, the cumulative release rate of free BA was only 53.58%, and after simulated intestinal digestion for 4 h, its 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging rates were (50.22 ± 2.00)% and (55.80 ± 3.44)%, respectively. Compared with free BA, the intestinal release rate of the BA‑loaded hydrogel increased to 75.20%, and the DPPH radical and ABTS cation radical scavenging rates increased to (93.81 ± 1.83)% and (99.69 ± 0.28)%, respectively after 4 h of simulated intestinal digestion, indicating the targeted release and activity retention of encapsulated BA. In vitro colonic fermentation experiments demonstrated that compared with free BA, the hydrogel significantly lowered the Firmicutes/Bacteroidetes ratio and elevated the abundance of Proteobacteria to 17.02%, indicating an enhanced modulatory effect on the intestinal microbiota. Overall, this study offers a theoretical basis and technical support for the high-value application of BA in the food and health product industries.

This research aimed to investigate the inhibitory mechanism of defatted egg yolk powder hydrolysate (DEYPH) chelated with Mg2+ or Ca2+ against α-glucosidase (α-Glu). Spectroscopic and enzyme kinetic analyses were combined to elucidate the metal ion binding characteristics and inhibition mode and liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with molecular docking was used to screen and identify key bioactive peptides. DEYPH, obtained by hydrolysis of defatted egg yolk powder (DEYP) with trypsin (2 000 U/g) for 2 h, was chelated with Mg2+ and Ca2+ at a mass ratio of 4:1, pH 7, and 50 ℃, yielding DEYPH-Mg and DEYPH-Ca, respectively. After chelation with Mg2+ and Ca2+, the inhibition rate of DEYPH against α-Glu significantly increased to 76.05% and 67.05%, respectively. Spectroscopic analysis revealed that Ca2+ primarily bound to O and N atoms in DEYPH via non-covalent interactions, while Mg2+ interacted with DEYPH through non-covalent interactions and partial coordination bonds, inducing conformational changes that increased the affinity toward α-Glu. The difference in bioactivity between the two chelates was mainly attributed to variations in binding capacity and interaction modes. Enzyme kinetics studies indicated that both DEYPH and its metal chelates inhibited α-Glu in a non-competitive manner. The key bioactive peptide YVIQEDR was identified through LC-MS/MS coupled with in silico screening. Molecular docking demonstrated that YVIQEDR binds to a non-active site of α-Glu, consistent with the enzyme kinetics results. This study provides a theoretical foundation and technical support for developing peptide-mineral complexes for use as functional food ingredients.

To elucidate the molecular characteristics and homology of the parvalbumin (PV) gene from Trachinotus ovatus, the full-length cDNA sequence was obtained by gene cloning, and systematic analyses were conducted using bioinformatics approaches. The results showed that the open reading frame of the PV gene was 330 bp in length, encoding 110 amino acids, with a predicted molecular mass of 12.1 kDa and a theoretical isoelectric point (PI) of 4.94. The PV was found to be hydrophilic and thermostable, predominantly composed of typical α-helical structures, belonging to the EF-hand protein family, with potential modification regions and Ca2+-binding sites. Sequence alignment revealed that the PV shared 100% homology with the PV sequence of T. anak, indicating a high degree of conservation. This study enriches the database of fish allergens and provides theoretical support for further elucidating their allergenic mechanism and developing hypoallergenic aquatic product processing technologies.

To investigate the pattern of quality formation and its correlation with microbial community succession during the spontaneous fermentation of chili pepper, this study combined targeted metabolomics and high-throughput sequencing to analyze the changes in key quality indicators and microbial community structure in chili pepper after 0, 3, 10, 20, and 30 days of fermentation. The results showed that as fermentation progressed, pH decreased significantly, total acid content increased, and nitrite content initially increased and subsequently decreased, which remained within the safety range throughout the process. The 10-day fermented sample had the highest sensory score, exhibiting optimal aroma complexity and taste harmony. The content of total organic acids increased, with lactic acid gradually becoming the dominant organic acid. Aspartic acid was found to be the free amino acid that contributed most to the overall flavor. A total of 19 key aroma-active compounds (odor activity value > 1) were identified, the main ones being alcohols, esters, and aldehydes. Significant microbial community succession occurred, with Weissella being the dominant bacterial genus. In the early fermentation stage, the fungal community was dominated by Debaryomyces and Hanseniaspora, which were subsequently replaced by Pichia in the mid-to-late stages. Redundancy analysis (RDA) revealed that pH and total acid were key factors driving microbial community succession, and correlation analysis showed a significant positive association between Weissella and nerol synthesis. This study reveals the intrinsic relationship between microbial community succession and quality formation in spontaneously fermented chili pepper, providing a theoretical basis for the screening of dominant fermentation strains (such as Weissella) and the precision regulation of the fermentation process.

In order to obtain insights into the fermentation mechanism of Nongxiangxing baijiu, this study employed metagenomics to analyze the dynamic succession and functional characteristics of the microbial community in the fermented grains (Jiupei). Results showed that microbial richness and diversity peaked on day 6 of fermentation and then gradually declined. The community structure exhibited clear temporal succession, divided into three stages: early (0–12 days), middle (18–24 days), and late (30–45 days). In the late stage, Acetilactobacillus became the dominant bacterial genus, with a relative abundance exceeding 92%. The abundance of Maudiozyma increased significantly as fermentation progressed. CAZy annotation revealed that glycoside hydrolase (GH) genes were the most abundant. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis indicated broad microbial involvement in key metabolic pathways such as glycolysis, ethanol synthesis, acid metabolism, and ester synthesis. Pantoea, Bacillus, Aspergillus, Rhizopus, and Acetilactobacillus were identified as core functional contributors. Using metagenomics, this study systematically reveals the stage-specific succession patterns and metabolic foundations of the microbial community in Nongxiangxing baijiu jiupei. These findings provide a theoretical basis and data support for optimizing the production process and improving the quality of baijiu.

To investigate the dynamic changes in fermented grains during the second round of stacking fermentation of cave-brewed Jiangxiangxing baijiu, gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing were employed to systematically analyze the composition of volatile flavor compounds and the structure of the microbial community. The results demonstrated that as fermentation progressed, the temperature and moisture content of fermented grains significantly increased from 29.67 ℃ and 45.12% to 44.33 ℃ and 54.94%, respectively. Additionally, the starch content decreased from 32.24% to 25.82%. A total of 364 bacterial genera and 97 fungal genera were detected, with the dominant bacterial genera being Virgibacillus, Oceanobacillus, and Kroppenstedtia. The dominant fungal genera were Thermomyces, Thermoascus, and Saccharomycopsis. During fermentation, the abundance of dominant bacteria such as Virgibacillus initially increased and then decreased; regarding the fungal community, the abundance of Thermomyces gradually decreased and Monascus became enriched. A total of 44 volatile flavor compounds were detected during the fermentation process, predominantly esters, aldehydes, and alcohols. Correlation analysis demonstrated that Lactobacillus and Monascus exhibited significant positive correlations (|r| > 0.7, P < 0.05) with the contents of various esters, suggesting their important roles in the flavor formation of cave-brewed Jiangxiangxing baijiu. This study systematically elucidated the dynamic correlations among the physicochemical properties, microbial community succession, and flavor metabolite formation of fermented grains during the second round of stacking fermentation of cave-brewed Jiangxiangxing baijiu, providing a theoretical basis for in-depth research on its fermentation mechanism and process optimization.

This study aimed to screen lactic acid bacteria (LAB) strains isolated from various traditional Chinese pickles for the ability to produce γ-aminobutyric acid (GABA) and to evaluate their in vitro probiotic properties. Among 117 isolates, strain XD117 showed the highest GABA-producing capacity, producing (1.693 ± 0.042) mg/mL of GABA when cultured in an artificial medium. The strain was identified as Lactiplantibacillus plantarum by morphological observation and 16S rRNA gene sequencing, and it showed high survival rates after exposure to acidic conditions, high bile salt concentrations or simulated gastrointestinal environments. An enzymatic hydrolysate of dried stems of Dendrobium officinale was fermented with L. plantarum XD117. The GABA concentration of the fermentation broth was up to 2.88 mg/mL, with a viable count of 109 CFU/mL. In vitro cell experiments showed that the fermentation broth significantly reduced the levels of the inflammatory cytokines interleukin 1β (IL-1β), tumor necrosis factor-α (TNF-α), and interleukin 6 (IL-6) in RAW264.7 cells induced by lipopolysaccharides (LPS) (P < 0.05); moreover, the higher the GABA content, the more pronounced the inhibitory effect on IL-6 and IL-1β. This study provides a theoretical basis for the application of the probiotic strain L. plantarum XD117 in the field of functional fermented foods and offers a new approach for the high-value development of D. officinale.

This study aimed to analyze the metabolite composition of water kefir fermented by a mixed bacterial culture and to predict its anti-aging potential, thereby providing theoretical support for the development of functional kefir beverages. Ultra-high performance liquid chromatography-Q Exactive HF-X was employed for untargeted metabolomic analysis of fermentation products to systematically identify metabolite components. The potential anti-aging mechanisms of key metabolites were explored by combined network pharmacology and molecular docking. The results showed that a total of 748 differential metabolites were identified, and 288 significantly upregulated metabolites were selected via principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). Network pharmacology identified 10 core bioactive components, 348 metabolite targets, and 159 disease-related intersection targets. Gene Ontology (GO) enrichment analysis revealed 1 691 biological processes, 134 cellular components, and 259 molecular functions. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis obtained 186 related pathways, and 6 core targets: RAC-alpha serine/threonine-protein kinase, estrogen receptor 1 (AKT1), estrogen receptor 1 (ESR1), heat shock protein 90 alpha family class A member 1 (HSP90AA1), phosphatidylinositol-4,5-bisphosphate 3-kinase catalytic subunit alpha (PIK3CA), phosphoinositide-3-kinase regulatory subunit 1 (PIK3R1), and proto-oncogene tyrosine-protein kinase Src (SRC) were determined based on network topology. Molecular docking indicated that catechin, kaempferol, epigallocatechin, and 2,7-dihydroxy-4’-methoxyisoflavone had strong binding energies with core target proteins. In vitro assays demonstrated that the novel water kefir exhibited good scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), radical cation, showing significant antioxidant capacity. In conclusion, the novel water kefir exerts potential anti-aging effects through the synergistic action of multiple components, multiple targets, and multiple pathways, which provides a scientific basis for its development as a functional beverage with anti-aging activity.

Objective: This study investigated the regulatory effect of theabrownin (TB) from Pu-erh tea on lipid metabolism disorder induced by lipopolysaccharides (LPS) and its alleviating effect on metabolism-associated circadian rhythm disorders. Methods: SPF C57BL/6J mice were randomly divided into five groups: normal control, LPS model, low-dose TB (LTB), medium-dose TB (MTB), and high-dose TB (HTB). After completion of the intervention, the mice were slaughtered at zeitgeber time (ZT)0, ZT6, ZT12, ZT18, and ZT24. Enzyme-linked immunosorbent assay (ELISA) was used to detect blood lipids, liver lipids, serum hormones and liver injury indicators. The recovery from hepatic fibrosis and lipid droplet aggregation and accumulation were detected by hematoxylin-eosin (HE) staining and red O staining. The expression of genes and proteins linked to liver circadian rhythm were measured using real-time quantitative-polymerase chain reaction (qPCR) and immunohistochemistry (IHC). Results: Compared with the normal control group, LPS treatment significantly increased the body mass and organ indices of mice as well as the activities of serum alanine aminotransferase (ALT) and aspartate transaminase (AST). LPS treatment was accompanied by lipid metabolism disorders and liver lipid metabolism disorders and changes in circadian rhythm. LPS treatment elevated serum endotoxin (ET) levels and caused abnormal secretion rhythm of melatonin (MT). LPS-induced pathological abnormalities were significantly reduced after TB intervention. Further analysis revealed that TB intervention alleviated LPS-induced lipid metabolism disorders, which was closely linked to the regulation of circadian rhythm-related gene and protein expression, such as circadian locomotor output cycle kaput (CLOCK), brain and muscle-Arnt-like protein 1 (BMAL1), and period circadian regulator 1 (PER1). Conclusion: TB can alleviate LPS-induced lipid metabolism disorders and further ameliorate the associated circadian rhythm disturbances in mice.

This study aimed to investigate the inhibitory effect and mechanism of lotus seedpod polysaccharides (LSP) on cervical cancer HeLa cells using commercial kits, flow cytometry, cell scratch wound healing assay, and Transwell cell migration and invasion assays. Transcriptomics, proteomics, and Western blot were integrated to explore the potential mechanism by which LSP inhibit HeLa cells. The results indicated that LSP significantly reduced HeLa cell viability, affected cell morphology, induced apoptosis and mitochondrial membrane potential collapse, increased reactive oxygen species (ROS) production, and inhibited cell migration and invasion. Transcriptomic analysis revealed that 120 μg/mL LSP significantly regulated the expression of 12 347 genes (5 550 upregulated, 6 797 downregulated) in HeLa cells, altering biological processes, molecular functions, and cellular components, and modulating metabolic pathways, oxidative phosphorylation, chemical carcinogenesis-ROS, and the cell cycle. Proteomic analysis showed that 120 μg/mL LSP significantly regulated the expression of 1 143 proteins (379 upregulated, 764 downregulated) in HeLa cells, altering biological processes, molecular functions, and cellular components, and modulating several pathways including the pentose phosphate pathway, purine metabolism, glycolysis/gluconeogenesis, and nucleotide metabolism. Integrated transcriptomic and proteomic analysis revealed 1 041 overlapping differentially expressed proteins and genes, which were significantly enriched in glycolysis/gluconeogenesis, amino sugar and nucleotide sugar metabolism, the pentose phosphate pathway, glutathione metabolism. Further investigation focusing on the glycolysis/gluconeogenesis pathway revealed that LSP significantly decreased adenosine triphosphate (ATP) content, glucose consumption, and lactate production in HeLa cells, inhibited the activities of hexokinase (HK), phosphofructokinase (PFK), and pyruvate kinase (PK), and downregulated the protein expression levels of glycolytic enzymes, including glucose-6-phosphate isomerase (GPI), phosphofructokinase platelet-type (PFKP), phosphofructokinase muscle-type (PFKM), fructose-bisphosphate aldolase A (ALDOA), triosephosphate isomerase 1 (TPI1), glyceraldehyde-3-phosphate dehydrogenase (GAPDH), phosphoglycerate kinase 1 (PGK1), phosphoglycerate mutase 1 (PGAM1), enolase 1 (ENO1), enolase 2 (ENO2), enolase 3 (ENO3), pyruvate kinase M (PKM), lactate dehydrogenase A (LDHA), and lactate dehydrogenase B (LDHB). In conclusion, LSP have a significant inhibitory effect on HeLa cells, which may be related to their significant suppression of the glycolysis pathway. These findings provide a theoretical basis for the functional development and high-value utilization of LSP for the prevention and treatment of cervical cancer.

This study aimed to investigate the ameliorative effects of Lycium ruthenicum polysaccharides (LRP) on type 2 diabetes mellitus (T2DM) complicated by metabolic dysfunction-associated steatotic liver disease (MASLD) and to elucidate its underlying mechanisms. db/db mice were randomly divided into six groups: control, model, low-, medium-, and high-dose LRP (50, 100, and 200 mg/kg), and simvastatin (10 mg/kg). The intervention period lasted for eight weeks. Metagenomic sequencing and gas chromatography-mass spectrometry (GC-MS) were used to evaluate the effect of LRP on serum biochemical parameters, hepatic histopathology, gut microbiota structure, and short-chain fatty acid (SCFA) profiles in mice. LRP treatment significantly reduced serum alanine aminotransferase, aspartate aminotransferase, total cholesterol, triglycerides, low-density lipoprotein cholesterol, free fatty acids, lipopolysaccharide, and pro-inflammatory cytokine levels, while alleviating hepatic lipid accumulation, inflammation, and fibrosis. Moreover, LRP enhanced the α-diversity of the gut microbiota, increased the relative abundance of beneficial bacteria such as Akkermansia muciniphila and Bacteroides acidifaciens, and decreased that of conditional pathogenic bacteria such as Klebsiella michiganensis and K. oxytoca. LRP also elevated fecal SCFA concentrations (acetate, propionate, and butyrate) and suppressed the hepatic Toll-like receptor 4/NOD-like receptor pyrin domain-containing 3/nuclear factor-κB (TLR4/NLRP3/NF-κB) signaling pathway by downregulating the expression of TLR4, MyD88, NLRP3, caspase-1, and interleukin-1β (IL-1β) and thereby reducing NF-κB phosphorylation. In conclusion, LRP exerts potent protective effects against T2DM-associated MASLD by restoring gut microbiota homeostasis, enhancing SCFA production, and inhibiting the hepatic inflammatory signaling pathway. This finding provides a scientific rationale for developing L. ruthenicum-based functional food products.

In this study, the lipid-lowering effects of κ-carrageenans with different molecular masses (5.2, 15.5 and 36.2 kDa), prepared using a photocatalytic degradation method, were compared in a mouse model of obesity induced by a high-fat diet. Body mass, epididymal fat mass, oral glucose tolerance, four serum lipid parameters (triglycerides (TG), total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C)), inflammatory factors (interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α)), hepatic lipid content, and pathomorphological changes in the liver, colon, and adipose tissue of mice were measured. The results indicated that all degraded κ-carrageenans exhibited lipid-lowering activity in a molecular mass-dependent manner. Among these, the 15.5 kDa κ-carrageenan demonstrated the most pronounced lipid-lowering effect. It significantly inhibited body mass gain and epididymal fat accumulation in high-fat diet-fed mice (P < 0.05) and alleviated impaired glucose tolerance, effectively regulating blood lipid levels, reducing serum TC, TG and LDL-C by 12.40%, 8.74%, and 5.02% respectively, whilst significantly increasing HDL-C levels by 11.34%. Additionally, it significantly reduced serum levels of the inflammatory cytokine IL-6 and effectively alleviated hepatic steatosis. This study revealed that the lipid-lowering activity of κ-carrageenan is closely related to its molecular mass, but does not simply increase as its molecular mass decreases. This study provides new experimental evidence for an in-depth understanding of the biological activity of κ-carrageenan, and offers new data support and theoretical references for the development of κ-carrageenan-based functional foods with specific molecular mass characteristics.

Objective: To investigate the antioxidant effect of blackcurrant using a D-galactose-induced oxidative injury mouse model and to explore the underlying mechanism. Methods: Sixty healthy C57BL/6J mice were randomly divided into six groups (n = 10 per group): blank control, model control, positive control, and low-, medium-, and high-dose blackcurrant groups. All groups except the blank control group received intraperitoneal injections of D-galactose for 10 weeks to establish the model, followed by the corresponding interventions for 4 weeks. During the experiment, body mass was monitored. At the end of the experiment, oxidative stress-related indicators in serum, liver, and brain tissues were measured. Liver histopathological sections were examined, the mRNA expression levels of P16 and P21 in brain tissues were detected, and the expression of genes related to the Kelch-like ECH-associated protein 1-nuclear factor erythroid-2 related factor 2/antioxidant response element (Keap1-Nrf2/ARE) signaling pathway in the liver was assessed. Results: Blackcurrant intervention significantly ameliorated oxidative stress, as evidenced by increased activities of superoxide dismutase (SOD), reduced glutathione (GSH), and glutathione peroxidase (GSH-Px) in the serum and liver, along with decreased levels of malondialdehyde (MDA) and protein carbonyl (PC). Additionally, blackcurrant effectively alleviated pathological damage in liver tissues, downregulated the mRNA expression of P16 and P21 in brain tissues, and upregulated the expression of Nrf2 pathway-related genes (such as glutathione-S-transferases (GST) and heme oxygenase-1 (HO-1)) in the liver. Conclusion: Blackcurrant exerts antioxidant effects and alleviates liver and brain injury induced by D-galactose by reducing the level of oxidative stress. The antioxidant effects of blackcurrant may be mediated by regulating the Keap1-Nrf2/ARE signaling pathway.

Three citrus varieties, namely Newhall navel, the hybrid citrus Ehime, and Jiuyuehong navel, were examined for 21 sensory attributes, 12 nutritional components, and 73 volatile compounds. On this basis, multidimensional quality analysis was performed using multivariate statistical analysis to determine key differential compounds and establish a variety identification model. The results indicated that Newhall exhibited the highest values of longitudinal diameter, fruit navel size, peel thickness, firmness, soluble solids content (SSC), titratable acidity (TA), total flavonoids, citric acid, tartaric acid, and VC content. Ehime had the thinnest peel, lowest firmness, highest edible ratio and SSC/TA ratio, and highest malic acid content. Jiuyuehong exhibited the largest fruit transverse diameter and highest a* value, along with the highest glucose, fructose, and total carotenoid contents. Principal component analysis (PCA), correlation analysis, and cluster analysis collectively identified five core non-volatile quality indicators: peel color difference index (CI), transverse diameter, single fruit mass, SSC, and VC content. A total of 73 volatile compounds were detected across the three varieties, with terpenes being the most abundant, primarily limonene and valenene. Based on variable importance in projection (VIP) > 1 and P < 0.05, eight volatile core quality indicators were selected: valencene, limonene, (+)-nootkatone, γ-selinene, α-guaiene, γ-gurjunene, β-selinene, and β-guaiene. Using the 13 core quality indicators selected, a partial least squares discriminant analysis (PLS-DA) model was constructed. The variety identification accuracy reached 100% for both the training and test sets, demonstrating that these core quality indicators effectively retain and characterize the majority of quality differences among the three citrus varieties. These findings provide data support for citrus quality evaluation, variety classification, and consumer purchasing decision.

A multi-platform flavoromics approach-comprising headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), high performance liquid chromatography (HPLC), an electronic nose, and an electronic tongue-was used to characterize volatile compounds and representative non-volatile components (organic acids) in glutinous rice vinegar from seven different regions of China. Multivariate statistical analysis was then applied to identify key flavor markers and regional classification features, thereby elucidating the regional flavor patterns of Chinese glutinous rice vinegar. The electronic nose and electronic tongue effectively discriminated among the vinegar samples. In total, 87 volatile compounds were identified, and 17 differential key volatiles were selected based on variable importance in projection (VIP > 1). Acetic acid and lactic acid were the predominant organic acids in the samples. The fused multi-platform orthogonal partial least squares-discriminant analysis (OPLS-DA) model showed the strongest classification performance (R2X = 0.997, R2Y = 0.983, Q2 = 0.964). Mechanistically, glutinous rice vinegar flavor is shaped by the interplay of fermentation substrates, microbial communities, and processing environments; the decarboxylation of phenolic acids generates phenols and aldehydes/ketones, contributing to aroma complexity, which is consistent with the marker patterns jointly revealed by GC-MS, GC-IMS, and e-nose/e-tongue data and supports geographical origin classification. Overall, this work enhances the understanding of the regional drivers of glutinous rice vinegar flavor and provides a scientific basis for the targeted flavor regulation of traditional vinegar.

This study systematically explored the effects of different chicken breeds on the flavor and quality of Wenshan diced chicken, a classic Jiangxi dish, aiming to provide a scientific basis for raw material selection in its industrialized and standardized processing. Gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and an electronic nose were used to analyze the volatile flavor compounds in Wenshan diced chicken prepared from three breeds (three-yellow chicken, white-feathered broilers, and yellow-feathered broilers), their free amino acid composition was analyzed and their taste characteristics were evaluated using an electronic tongue. Based on the obtained data, we systematically compared the differences in their flavor characteristics and eating quality. The results showed that Wenshan diced chicken made from three-yellow chicken had significant advantages in eating quality: its b* value (24.2) was significantly higher than those from white-feathered broilers (19.21) and yellow-feathered broilers (19.78) (P < 0.05); its texture indicators such as shear force and chewiness were superior to those of the other two breeds. Taste analysis showed that the contents of umami and sweet amino acids in cooked three-yellow chicken were significantly higher than those in the other breeds. The total umami amino acid content was 93.73 mg/100 g, which was 71.70% and 382.65% higher than those of cooked white-feathered and yellow-feathered broilers, respectively; the total sweet amino acid content was 126.89 mg/100 g, which was 55.58% and 58.22% higher than those of the two breeds, respectively, with the most significant differences in glutamic acid and alanine contents (P < 0.05). The electronic tongue analysis showed that Wenshan diced chicken made from three-yellow chicken exhibited the best umami response. Significant differences in flavor profiles were observed between raw and cooked samples for all breeds. A total of 100 volatile flavor components were identified, and 17 key flavor compounds with odor activity value (OAV) > 1 were selected. The differences in the types and contents of aldehydes and alcohols were the major factors contributing to different flavor profiles; hexanal, nonanal and 1-octen-3-ol were identified as key flavor substances based on variable importance in projection (VIP) scores. Sensory evaluation showed that the dish made from three-yellow chicken received the highest scores for aroma, mouthfeel, taste, and overall acceptability. In conclusion, chicken breed significantly affects the flavor and quality of stir-fried dishes, and three-yellow chicken offers advantages in taste, flavor substance content, eating quality and sensory properties.

This study aimed to determine the differences in chemical composition of pilose antler samples from different geographical origins and species. Three types of pilose antler were selected: red deer antler from Xinjiang (XC), red deer antler New Zealand (ZC), and sika deer antler from Jilin (JC). Various instrumental techniques were employed to determine the basic nutritional components, chemical elements, amino acids, volatile organic compounds, and metabolite profile of pilose antler. Multivariate statistical analysis was further used to identify the chemical markers for distinguishing between the three types of pilose antler. The results showed significant differences in total ash and total carbohydrate contents among these types. XC was relatively rich in chemical elements and presented a unique creamy and nutty flavor. In terms of amino acid scores, JC was superior to the other two types, with valine (8.1%), leucine (8.2%), and lysine (9.2%) accounting for higher proportions of total amino acids than the WHO/FAO recommended values. Lipids, organic acids, and their derivatives were the predominant metabolites in the pilose antler samples. Significant differences in metabolite composition were observed among them, with 355 and 199 discriminative metabolites identified in the positive and negative ion modes, respectively. These findings confirm the influence of geographical origin and species on the chemical composition of pilose antler, providing data support for the evaluation of its quality characteristics and processing suitability.

To investigate the impact of storage duration on the quality of Yunnan black tea, this study selected seven samples of the same grade produced by the same manufacturer stored under the same conditions in the period between 2011 and 2024. Their flavor qualities were characterized by sensory evaluation, routine physicochemical analysis, high performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) combined with multivariate statistical analysis. Results indicated that with increasing storage duration, the aroma characteristics shifted from floral, fruity and sweet notes towards a woody note, and the smooth, sweet, and mellow taste diministed, accompanied by the emergence of a sour taste. Among non-volatile components, the contents of tea polyphenols, theaflavins, and free amino acids exhibited a decreasing trend with prolonged storage, while those of thearubigins, gallic acid, and caffeine increased. Theaflavin content peaked (6.32%) after three years of storage before declining. A total of 64 volatile compounds were identified, predominantly ketones (21.88%), aldehydes (21.88%), alcohols (15.62%), and hydrocarbons (15.62%). Among these, the contents of nine key flavor markers (variable important in the projection (VIP) > 1 and odor activity value (OAV) ≥ 1), including β-cyclocitral and linalool, decreased with extended storage duration, while those of dihydroactinidiolide, phenylacetone, and dehydro-β-ionone increased. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) indicated storage duration as the core driving factor for quality variation in Yunnan black tea, with an optimal storage period of 1–3 years. This study provides insights into changes in the flavor quality of Yunnan black tea over varying storage periods and the underlying mechanism of its characteristic aroma formation.

This study analyzed the effects of four combined processing methods, namely boiling (W), steaming (G), microwave (M), and fresh (F)) each followed by deep frying (denoted as WF, GF, MF, and FF, respectively) on the color, texture, nutritional components, water distribution, protein secondary structure, thermal stability, microstructure, and volatile substances of seasoned scallop meat. The results showed that boiled scallop had a loose and porous structure, which facilitated the penetration of oil into the core area through the pores. Under the internal steam pressure generated by the batter coating, the hardness ((736.32 ± 14.73) N) of the MF group was higher than that of the GF and WF groups, and its chewiness was significantly lower than that of the GF and WF groups (P < 0.05). The MF group showed a stronger binding capacity for immobilized water and free water, and microstructural observations revealed that protein aggregates were reconstructed into a blocky structure. The GF group exhibited more pronounced myofibrillar protein aggregation and larger pores on the surface due to uneven heating during steaming, which led to greater oil penetration during frying. Its α-helix content was significantly lower than that of the WF and MF groups (P < 0.05). The FF group had the longest heating time, resulting in more severe protein oxidation and cross-linking. Its relative content of α-helix, (33.51 ± 3.43)%, was significantly lower, while its enthalpy of aggregation (344.70 J/g) was significantly higher than that of the other treatment groups (P < 0.05). WF performed best in retaining volatile substances, retaining key volatile components such as hexanal (grass-like aroma), 1-octen-3-ol (mushroom-like and earthy aroma), and 4-isopropylbenzaldehyde to the greatest extent. Therefore, WF, which retained the highest number of volatile substances and showed no obvious disadvantages in other aspects, was selected as the preferred combined processing method for seasoned scallop meat.

This study used criteria importance through intercriteria correlation (CRITIC) for comprehensive quality evaluation of frozen sea buckthorn puree thawed under different intensities of static magnetic field (SMF) based on thawing characteristics, color, physicochemical properties, nutritional components, and volatile flavor compounds. The results demonstrated that SMF-assisted thawing significantly shortened the thawing time and better preserved the overall quality of the puree compared with conventional methods, with minimal adverse effects on color, physicochemical attributes, and volatile composition. In particular, the treatment with 1 mT magnetic field reduced the thawing time by 26.2% and the energy consumption by 16.1%. Additionally, it increased the retention rates of total phenolics, flavonoids, and carotenoids by 18.3%, 112.5%, and 9.0%, respectively, and markedly improved the antioxidant capacity evaluated by ferric reducing antioxidant power (FRAP) by 171%. This treatment achieved the highest comprehensive quality score of 0.62. Correlation analysis further indicated a significantly positive correlation between magnetic field intensity and pleasant fruity aroma, suggesting better aroma preservation. In conclusion, appropriate SMF treatment not only improves the thawing efficiency but also enhances the antioxidant activity of sea buckthorn puree, showing promising application potential. This study provides a theoretical basis and technical support for the application of SMF for thawing frozen fruit and vegetable purees and juices including sea buckthorn puree.

A combined physical and chemical modification strategy involving ultrasonic and autoclaving pretreatment followed by acetylation was applied to improve the functional properties of loquat kernel resistant starch (RS). The effects of different modifications on the multiscale structure and functional properties of RS were systematically investigated. The results showed that ultrasound-autoclaving pretreatment effectively disrupted the structure of RS, reduced the relative crystallinity from 30.1% to 19.9%, and decreased the short-range molecular order. The treated starch exhibited significantly enhanced solubility (16.5%) and swelling power (2.0 g/g) at 95 ℃ compared with the control group (P < 0.05), and its acetylated product (UHARS) showed the highest degree of acetyl substitution (0.069). Different modifications affected the freeze-thaw stability of RS, and single autoclaving or ultrasonic treatment was the most effective in improving this property, with a syneresis rate of approximately 10% after 5 freeze-thaw cycles. Conversely, acetylation treatment reduced the freeze-thaw stability of RS. In vitro digestion experiments demonstrated that combined modifications enhanced the enzymatic resistance of RS; the RS content of UHARS was 82.0%, which was significantly higher than that of the untreated group (64.0%) (P < 0.05). This study elucidates the synergistic mechanism of “physical disruption sensitization and chemical modification enhancement”, providing a theoretical basis for the high-value utilization of loquat by-products and the development of functional starch ingredients.

To explore the control effect of ε-polylysine (ε-PL) on postharvest diseases in peach fruits, peach fruits were subjected to inoculation with Monilinia fructicola followed by immersion in ε-PL solutions of different concentrations, or the reverse sequence. The effects of ε-PL on the occurrence and development of brown rot in peach fruits caused by M. fructicola were investigated. The results showed that treatment with 800 mg/L ε-PL alleviated postharvest diseases in peach fruits in both treatments. After storage at 20 ℃ for 2 days, the disease incidence of the first treatment group was 43.3% compared with 73.3% in the control group, indicating that ε-PL significantly decreased the disease incidence of peach fruits. The disease incidence of the second treatment group was 76.7%, 14.8% lower than that of the control group (90%), suggesting that ε-PL treatment enhanced disease resistance. Transcriptome sequencing analysis showed that ε-PL treatment induced differential expression of 825 genes, and these genes were enriched in several pathways such as phenylpropanoid biosynthesis and the biosynthesis of secondary metabolites. Further analysis revealed that ε-PL treatment increased the gene expression levels and activities of phenylalanine ammonia lyase, cinnamate 4-hydroxylase, 4-coumarate-CoA ligase, and peroxidase, thereby promoting the accumulation of total phenols, total flavonoids, and lignin. The above results indicated that ε-PL treatment is an effective method for controlling postharvest diseases of peach fruits. In addition to inhibiting latent pathogens on peach fruits, ε-PL can activate the phenylpropanoid pathway, thereby promoting the accumulation of disease-resistant substances and inducing postharvest disease resistance in peach fruits.

This study aimed to investigate the effect of electric field-assisted controlled freezing point storage on postmortem pork quality and the activities of key glycolytic enzymes. Pork longissimus dorsi muscles were assigned to different storage conditions: conventional refrigeration storage (4 ℃), controlled freezing point storage at –1.0 ℃, 4 kV electric field-assisted controlled freezing point storage (–1 ℃ + 4 kV), and 12 kV electric field-assisted controlled freezing point storage (–1 ℃ + 12 kV). The quality parameters, activities of key glycolytic enzymes, and phosphorylation and acetylation levels of sarcoplasmic proteins were analyzed. The results showed that the –1 ℃ + 12 kV group exhibited a significantly higher pH at 72 h postmortem compared with the 4 ℃ and –1 ℃ groups, but significantly lower cooking loss at 6–36 h and significantly lower shear force at 120 h compared with the 4 ℃, –1 ℃, and –1 ℃ + 4 kV groups (P < 0.05). During 36–120 h postmortem, the activities of glycogen phosphorylase, lactate dehydrogenase, and pyruvate kinase exhibited decreasing trends in the 4 ℃, –1 ℃, and –1 ℃ + 12 kV groups. Notably, the three enzyme activities remained lower in the –1 ℃ + 12 kV group than in the 4 ℃ and –1 ℃ groups during 36–120 h postmortem. At 72 h postmortem, the phosphorylation and acetylation levels of sarcoplasmic proteins were markedly lower in the –1 ℃ + 12 kV group than in the 4 ℃ and –1 ℃ groups. In conclusion, compared with the 4 ℃ and –1 ℃ + 4 kV groups, the –1 ℃ + 12 kV group exhibited significantly delayed pH decline, decreased cooking loss, and improved tenderness. Furthermore, 12 kV electric field treatment appeared to influence the activities of key glycolytic enzymes by modulating their post-translational modifications, thereby contributing to the preservation of meat quality.

This study investigated the effect of an ammonia nitrogen-reducing biofilm on the stress response and muscle quality of crucian carp (Carassius auratus) during high-density transportation. A control group and a treatment group (with ammonia nitrogen-reducing biofilm) were established, and multiple physiological and quality indicators were measured under simulated transportation conditions. The results showed that the biofilm significantly alleviated transportation stress, as evidenced by smaller increases in blood stress indicators (e.g., cortisol and glucose). Meanwhile, it reduced gill and liver damage, increased antioxidant enzyme activity, and decreased malondialdehyde (MDA) content. In terms of muscle quality, the treatment group exhibited lower drip loss and lactic acid content, higher shear force, pH, glycogen, and ATP levels, less color change, reduced cell apoptosis, more intact muscle tissue structure, and significantly improved survival rates. This study provides an effective technical reference for the high-density live transportation of freshwater fish.

To address the problem of quality deterioration in soybeans imported from Brazil to China during storage and transportation, this study systematically explored the effects of different storage temperatures (25, 30, 35, and 40 ℃) on their biochemical characteristics and storage quality. Electrical conductivity, malondialdehyde (MDA) content, crude fat quality, and catalase (CAT), peroxidase (POD) and polyphenol oxidase (PPO) activities were measured. Electrical conductivity and crude fatty acid value were selected as indicators sensitive to storage conditions based on coefficients of variation. Kinetic models for predicting quality changes in Brazilian soybeans during storage were established based on the sensitive indicators. The results showed that with increasing storage temperature or storage period, electrical conductivity, MDA content, crude fat acidity, and peroxide value (PA) increased significantly, while crude fat content and enzyme activities such as CAT decreased significantly. Correlation and coefficient of variation analyses indicated that both electrical conductivity and crude fat acid value were significantly correlated with storage time and temperature and showed significant changes during storage. The changes in electrical conductivity and crude fat acid value conformed to zero-order kinetic models, and the kinetic constants increased with increasing storage temperature, indicating decreased stability of Brazilian soybeans. The activation energies for electrical conductivity and crude fat acid value were 49.24 and 67.14 kJ/mol, respectively, suggesting that electrical conductivity changes more readily than crude fat acid value during storage. A kinetic model was developed to describe electrical conductivity as a function of storage temperature and time. This model enables the prediction of the safe storage period of soybeans based on storage conditions or the estimation of the storage temperature required to achieve a specific storage period, providing a theoretical basis for predicting quality changes in Brazilian soybeans during storage and for formulating scientific storage protocols.

In this study, visible-near infrared (Vis-NIR) spectra of Xinjiang plums at four different shelf-life stages (1, 3, 5, and 7 d after harvest) were collected. Four spectral preprocessing methods, Savitzky-Golay (SG) smoothing, standard normal variate transformation (SNV), baseline correction (BC), and min-max normalization (MN), were compared to develop shelf-life classification models using partial least squares-discriminant analysis (PLS-DA) or extreme learning machine (ELM). For the development of PLS-DA and ELM models, feature wavelength extraction methods, namely competitive adaptive reweighted sampling (CARS), variable iterative space shrinkage approach (VISSA), and successive projection algorithm (SPA), were separately combined with three spectral features, namely band ratio (BR), band difference (BD), and normalized spectral intensity difference (NSID), thereby forming combined feature sets. The results showed that the PLS-DA and ELM models based on the full spectrum exhibited limited classification performance with a validation accuracy of only 70.24%. In contrast, the MN-SPA-NSID-ELM model, which integrated MN preprocessing, SPA-based feature extraction, and NSID, achieved a validation accuracy of 97.62% using only 24 selected variables and 30 hidden layer neurons, significantly outperforming the other combined models. In addition, on an independent external test set of Xinjiang plums, this model still achieved an accuracy of 99.18% with a Kappa coefficient of 0.989, indicating improved shelf-life classification efficiency. This study provides a rapid, accurate, and nondestructive technique for the production and grading of Xinjiang plums.

With increasing consumer demand for food safety and quality preservation, coupled with stricter environmental regulations, the development of food packaging materials that combine environmental friendliness with functional activity has become a research hotspot. Nanocellulose-stabilized essential oil Pickering emulsions demonstrate broad prospects in active food packaging due to their excellent emulsion stability, biocompatibility, and controlled release properties. This paper reviews the sources, preparation, and performance characteristics of nanocellulose, and explains its stabilization mechanism and structural characteristics in different essential oil emulsion systems. The effects of essential oil emulsions on the microstructure, optical properties, mechanical properties, barrier properties, and functionality of bio-based films are discussed, and their application in food preservation is summarized. Studies have shown that nanocellulose significantly improves emulsion stability and the sustained-release properties of encapsulated essential oil, thereby imparting long-lasting antimicrobial and antioxidant properties to the films. This review provides new insights and technical support for the development of high-performance, sustainable active food packaging.

As important economic crops, tomatoes and peppers are prone to postharvest deterioration in sensory qualities such as flavor, color, and firmness, thereby significantly reducing their market value. As a chemical-free approach, light regulation technology shows promising potential in delaying postharvest quality decline and preserving the sensory and nutritional attributes of these crops. This review examines how light exposure influences the multidimensional sensory qualities of postharvest tomatoes and peppers, with a focus on key metabolic pathways including fatty acid degradation, carotenoid cleavage, amino acid metabolism, and sucrose metabolism that contribute to the formation of characteristic flavor compounds under light treatment. A flavor-related metabolic network is proposed, offering valuable insights for the targeted improvement of postharvest sensory qualities in tomatoes and peppers, as well as for the development and application of light-based technologies to reduce postharvest losses and enhance preservation.

Carotenoids, as natural components with potential antioxidant activity, offer extensive benefits for maintaining human health, including vision protection, skin health maintenance, immune enhancement, and prevention of chronic diseases. Adequate intake of carotenoids, particularly the macular pigments lutein and zeaxanthin, through diet or supplements is essential to promote health. This review first systematically summarizes the dietary sources of carotenoids, as well as the types, content, and bioactivity of carotenoids in maize. It then analyzes the impact of processing and storage methods on their content. Building on this foundation, this article focuses on the germination process, highlighting the biosynthetic pathways of carotenoids in maize and the methods for their enrichment in maize sprouts. Special emphasis is placed on the induction and regulation of key enzyme activities and gene expression in carotenoid biosynthesis by physical fields as an emerging strategy. The review aims to provide a theoretical basis for the targeted regulation of carotenoid enrichment during maize germination, thereby facilitating the development of related functional foods and expanding their applications in the health field.

Environmental endocrine-disrupting chemicals (EDCs) are widely present in industrialized and modern environments. They primarily enter the human body through bioaccumulation in the food chain and migration from food packaging materials, thereby posing potential risks to food safety and human health. EDCs exhibit significant toxicity to germ cells and can induce epigenetic alterations, making them a critical factor in transgenerational health risks. However, compared with maternal exposure, the intergenerational effects of paternal EDC exposure remain understudied. This review focuses on paternal preconception EDC exposure, summarizes its impacts on male reproductive toxicity and offspring health, and highlights the underlying epigenetic mechanisms. It aims to provide a basis for improving the risk assessment of male reproductive toxicity and to offer directions for developing targeted epigenetic intervention strategies.