In recent years, driven by the continuous expansion of consumer demand and the strengthening of policy support, China’s pre-prepared dish industry has experienced rapid growth. Owing to its more complex production processes and longer industrial chain compared with conventional food products, the pre-prepared dish sector has given rise to a series of specific issues concerning food safety and consumer rights. Consumer disputes over pre-prepared dishes, epitomized by the “Xibei Pre-prepared Dish Incident”, reveal substantial ambiguities in existing legal provisions regarding the definition of pre-prepared dishes, the boundaries of their application, and whether catering operators bear the obligation to inform consumers. Furthermore, there remains a significant divergence in public perception. Therefore, it is essential to enhance relevant systems from the perspective of legal regulation, focusing on safety standards, the notification obligations of producers and operators, consumers’ right to information, and risk regulation across the entire industrial chain. This approach will ensure the healthy development of the pre-prepared dish industry, meet consumer demands, and boost market vitality, while safeguarding food safety and protecting consumers’ legitimate rights and interests.

In this study, puerarin (PUE)-loaded liposomes with both mitochondria and brain targeting properties were prepared and evaluated for their protective effects against deoxynivalenol (DON)-induced ferroptosis in neuronal cells. PUE-loaded liposomes (TPP/RVG29-Lipo@PUE (T/R-L@PUE)) co-modified with triphenylphosphine (TPP) cation and rabies virus glycoprotein 29 (RVG29) were prepared by the thin film hydration method. The encapsulation efficiency, in vitro release, microscopic morphology, stability and the mitochondria targeting capability of the liposomes were characterized by various techniques including high-performance liquid chromatography (HPLC), transmission electron microscopy (TEM), and confocal microscopy. The results showed that T/R-L@PUE had an average particle size of 127.20 nm, with a high encapsulation efficiency (70.56%) and drug loading efficiency (9.20%) for PUE, and exhibited excellent mitochondria targeting capacity. Based on these findings, a rat C6 glioma cell model of DON-induced toxicity was established. Compared with the same dosage of free PUE, T/R-L@PUE significantly alleviated DON-induced ferroptosis in C6 cells, indicating that the mitochondria-targeting liposomes effectively improved the bioavailability of PUE. Furthermore, the results showed that T/R-L@PUE alleviated DON-induced ferroptosis in neuronal cells by enhancing cellular antioxidant capacity, regulating iron metabolism, and restoring the solute carrier family 7 member 11 (Slc7a11)-glutathione (GSH)-glutathione peroxidase 4 (GPX4) axis functions. This provides a theoretical basis and technical reference for mitigating the toxic effects of mycotoxins.

Leveraging the specific catalytic reactions of enzymes, enzymatic analytical methods enable accurate detection of target component concentrations and physicochemical changes in foods, and have been widely applied in food analysis and inspection. However, natural enzymes are constrained by inherent limitations including limited availability, insufficient stability, poor tolerance to extreme conditions, and high costs, rendering them inadequate for the increasingly complex and diverse demands of food detection. Nanozymes, nanomaterials possessing enzyme-like catalytic activities, combine the catalytic specificity of natural enzymes with the physicochemical stability of nanomaterials, offering a novel approach to overcoming the bottlenecks of traditional enzymatic analysis. Through integration with various sensing platforms, nanozymes enable rapid and sensitive detection of target analytes in complex matrices, demonstrating tremendous application potential in the field of food safety. Building on recent advances, this review articulates the conceptual framework of “Nanozymatic Food Analysis”, in which nanozymes function as core analytical elements for the efficient detection of food analytes through enzyme-like catalytic processes. It further summarizes the catalytic mechanisms and working principles of nanozymes in food analysis, focusing on the principle of nanozyme-based detection techniques and recent progress in their application. Finally, this review provides an in-depth analysis of critical scientific issues and technical challenges in this field, along with forward-looking perspectives on future research directions, aiming to promote the development and application of nanozyme-based technologies for food analysis.

Irrational use of antibiotics in livestock and poultry farming and food processing leads to antibiotic residues, making the development of efficient and rapid detection methods particularly important. In recent years, up-conversion nanoparticles (UCNPs) have attracted considerable attention for antibiotic detection in foods due to their large anti-Stokes shift, low autofluorescence, and high photostability. Focusing on optical sensors constructed with functionalized UCNPs, this article summarizes the luminescence mechanisms, design and synthesis strategies, surface functionalization methods, and main sensing mechanisms of UCNPs. It reviews recent progress on UCNP-based optical sensors for the detection of various antibiotics, including tetracyclines, quinolones, and β-lactams, and analyzes the characteristics and applicability of different sensing strategies. Furthermore, this review discusses the current challenges in material preparation and applicability to complex food matrices, as well as the future application prospects of UCNP-based optical sensors in on-site rapid detection and portable detection platforms.

To investigate the effect of dietary sodium propionate (SP) on muscle metabolism and meat quality in lambs, 12 three-month-old Dorper (ewe) × Suffolk (ram) crossbred lambs with good body condition and a body mass of (22.70 ± 1.91) kg were selected and randomly divided into a control group (fed a basal diet) and an SP group (fed 20 g of SP per animal per day + a basal diet) for a 90-day feeding trial. After slaughter, the longissimus dorsi muscle was collected for the determination of fatty acid composition and muscle metabolic profiles using widely targeted metabolomics based on gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that dietary SP significantly increased the protein content in the longissimus dorsi muscle (P < 0.05), and decreased the redness, yellowness, pH45 min and pH24 h values (P < 0.05). Meanwhile, dietary SP significantly increased the contents of nonadecanoic acid, arachidic acid, heneicosanoic acid, cis-11-eicosenoic acid, cis-13,16-docosadienoic acid, cis-8,11,14-eicosatrienoic acid, and α-linolenic acid in the muscle (P < 0.05), and decreased the content of cis-10-pentadecenoic acid (P < 0.05). Widely targeted metabolomics analysis identified 1 032 metabolites in the longissimus dorsi muscles of the two groups, among which 152 substances were significantly differential metabolites (SDMs). In the SP group, 3-iodo-L-tyrosine, (R)-2-hydroxy-3-phenylpropionic acid, lysophosphatidylserine (18:0), 5’-adenylyl sulfate, and DL-glyceraldehyde-3-phosphate were significantly upregulated. However, carnitine C9:1, carnitine C18:1, carnitine C13:0, and carnitine C9:0 were significantly downregulated. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis showed that these SDMs were significantly enriched in metabolic pathways such as protein digestion and absorption, fatty acid elongation, amino acid biosynthesis, and unsaturated fatty acid biosynthesis. In conclusion, dietary SP may affect the metabolic homeostasis of lamb muscle by regulating amino acid and lipid metabolism via multiple signaling pathways and targets, thereby increasing muscle protein content, optimizing muscle fatty acid composition, and ultimately improving the eating quality and nutritional value of lamb meat.

This study combined quantitative descriptive analysis (QDA) and liquid chromatography-triple quadrupole tandem mass spectrometry (LC-TQ-MS/MS) to elucidate the effects of initial processing methods and roast degree on the content of major phenolic acid components and astringency intensity in coffee. Based on the interaction between phenolic acids and salivary proteins (α-amylase (AMY)), it revealed the molecular mechanism by which phenolic acids induce oral astringency. Results showed that light-roasted coffee contained higher levels of phenolic acids and greater astringency. Dose-over threshold (Dot) and correlation analyses identified chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, and isochlorogenic acid B (Iso B) as the major contributors to inter-sample variations in astringency intensity. Turbidity, particle size, and zeta potential analyses demonstrated that the Iso B-AMY complex exhibited the largest particle size and the lowest stability, suggesting its susceptibility to protein aggregation and astringent perception. Isothermal titration calorimetry and molecular docking clarified that the binding of astringent phenolic acids to AMY was mainly driven by hydrophobic interactions and hydrogen bonds. Among them, Iso B had the lowest binding energy (–7.45 kcal/mol) and the lowest dissociation constant (11.80 × 10–6 mol/L) with AMY, indicating that Iso B was the key phenolic acid. This study systematically identified the key astringent phenolic acids in coffee, and clarified the structure-activity and dose-effect relationships of coffee phenolic acids in relation to their astringency intensity, laying the foundation for understanding the relationship between the sensory characteristics and chemical components of coffee.

To achieve real-time detection of deboning locations during intelligent chicken feet deboning, this study addresses challenges such as poor segmentation and detection due to the curved morphology of deboning areas and the similarity between edge features and the background, as well as the high computational load and parameter count of existing models that hinder real-time detection on edge computing devices with limited capabilities. We proposed an improved lightweight segmentation and detection model based on YOLOv11n-seg, SCFL-YOLO. First, a fused lightweight StarNet architecture was adopted to improve the efficiency. Second, the DynamicTanh activation function was introduced into C2PSA to enhance feature representation. Third, in the neck network, the original convolution in C3K2 was replaced by a new fused convolution (FPConv) to construct the FPC3K2 module, thereby reducing model complexity while strengthening multi-scale edge feature extraction. Finally, a novel lightweight shared convolutional prediction head, LSCPLQS, was designed to enable multi-scale segmentation and detection of different deboning regions of chicken feet. Experimental results showed that SCFL-YOLO achieved a detection accuracy of 97.5%, a segmentation accuracy of 94.8%, and an inference speed of 180.8 fps. Compared with the baseline model, the parameter count, computational cost, and model memory footprint of SCFL-YOLO were reduced by 40.3%, 28.4%, and 39.7%, respectively, enabling effective segmentation and recognition of the claw pad and tarsometatarsal bone. Overall, SCFL-YOLO reduces computational complexity while maintaining high segmentation and detection performance, which can simplify the chicken feet deboning process and provide robust visual support for intelligent deboning equipment.

In this study, soy protein isolate (SPI) and xanthan gum (XG) were used as the matrix to combine with corn oil for the preparation of a composite emulsion gel. By comparing six oil addition methods, the effect of the emulsion gel on the sensory properties, texture, rheology, microstructure, and oxidation stability of composite fish sausages was systematically investigated. The results showed that compared with traditional methods such as direct oil addition and the addition of single or combined emulsifiers, the SPI-XG composite emulsion gel formed a denser three-dimensional network structure and consequently exhibited significantly enhanced gel strength (P < 0.05), with the smallest bending angle of 5°. It also exhibited the highest water-holding capacity, with the lowest cooking loss rate (7.03%) and emulsion loss rates (2.63% for total juice loss and 2.33% for oil loss). Moreover, this system effectively inhibited sausage oxidation, resulting in markedly lower peroxide value (7.27 mmol/kg) and carbonyl content (22.71 nmol/mg) compared with the other groups. The SPI-XG composite emulsion gel provides an innovative and effective solution for reducing the quality deterioration of high-fat surimi products and developing high-fat surimi products with good quality and stability.

In order to address the challenges of low yield, inadequate gel strength, and high susceptibility to melting at ambient temperature in the industrial production of large yellow croaker aspic, this study evaluated the effect of agar-gelatin blends on its appearance, overall sensory score, hardness, brittleness, and springiness. It determined the optimal blend ratio and total concentration, assessed the effect of the optimal blend on the product’s yield, melt resistance, and overall quality, and elucidated the underlying mechanisms using Fourier transform infrared spectroscopy (FTIR), low-field nuclear magnetic resonance (LF-NMR), and scanning electron microscopy (SEM). The optimal formulation consisted of agar and gelatin at a mass ratio of 1:1 with a total concentration of 1.0 g/100 mL. Under these conditions, the yield of fish aspic significantly increased compared with that of traditional yellow croaker aspic (44.30% vs. 24.62%; P < 0.01). The product retained its integral three-dimensional shape after 4 hours at 30 ℃; its mass loss rate decreased significantly, and its springiness (9.59 mm) and gel strength (510.80 g·mm) increased relative to traditional fish aspic. Meanwhile, no significant differences were found between them in moisture, ash, or fat contents (P > 0.05), nor were any visually perceptible changes in color observed. Fourier transform infrared spectroscopy analysis indicated the presence of hydrogen bonding, weak electrostatic interactions, or hydrophobic interactions between the agar-gelatin blend and the aspic matrix. Low-field nuclear magnetic resonance analysis demonstrated the agar-gelatin blend enhanced the water-binding capacity of the aspic, and scanning electron microscope revealed that the agar-gelatin blend reduced the pore size. These findings offer a scientific foundation and technical support for the industrial application and standardized production of large yellow croaker aspic.

A porous starch (PS)/β-cyclodextrin (β-CD) encapsulation system was constructed to improve the retention rate and thermal stability of the natural antioxidants curcumin (CUR) and lycopene (LYC), thereby delaying flavor quality degradation caused by oxidation and avoiding health risks associated with synthetic antioxidants. The samples were evaluated for antioxidant capacity, flavor characteristics, and sensory quality after up to 0, 30, 60, 90, 120, 150, 180 days of storage. The results showed that compared with the control group, the malondialdehyde (MDA) content and protein carbonyl content in the PS/β-CD-CUR/LYC group decreased by 35.2% and 28.7%, respectively on the 180th day, while the total sulfhydryl content and the retention rates of key fatty acids such as palmitic acid and oleic acid significantly increased (P < 0.05). Analyses using an electronic nose and an electronic tongue and volatile composition analysis demonstrated that this system effectively inhibited the formation of methyl compounds and aldehyde/ketones, delayed the degradation of esters, and maintained the inherent flavor of sausage. Sensory evaluation indicated that there were no significant differences in color, odor or taste between the PS/β-CD-CUR/LYC and control groups, and the treatment group showed better quality stability during storage. In conclusion, the PS/β-CD encapsulation system can inhibit lipid and protein oxidation in ham sausage during storage, and delay flavor deterioration.

In this study, a high internal phase emulsion (HIPE) stabilized by proso millet bran protein (PMBP) was developed to enhance the delivery of β-carotene. Specifically, the effects of PMBP concentration (2%, 4% and 6%) and aqueous phase pH (5, 7 and 9) on the structure and stability of HIPE were systematically evaluated. As the PMBP concentration or pH increased, the droplet size decreased and the absolute value of the zeta potential increased, indicating improved stability under refrigeration, freezing, and heating conditions. Furthermore, PMBP-stabilized HIPE significantly inhibited the release of free fatty acids and increased the in vitro bio-accessibility of β-carotene to 67.47%. This enhancement was mainly attributed to the dense interfacial adsorption layer formed by PMBP at the oil-water interface, which in turn strengthened both electrostatic repulsion and steric hindrance, thus slowing down lipid hydrolysis and protecting the encapsulated compounds. Overall, PMBP-stabilized HIPE shows strong potential for application in the delivery of lipophilic nutrients, providing a theoretical basis for its application in nutrient delivery systems and lipid alternatives.

To develop a mixed starter culture of lactic acid bacteria for maize products, this study systematically investigated the effects of adding functional sugars (fructooligosaccharides, xylooligosaccharides, inulin, and trehalose) as auxiliary ingredients at different levels (0.5%, 1.0%, and 1.5%) on the processing quality and starch structure of fermented maize dough. The dough was examined for texture properties, microstructure, gelatinization characteristics, rheological properties, thermal properties, and moisture distribution, and the particle size, molecular mass, and crystallinity of starch extracted from the dough were measured. The results revealed that FOS resulted in a more compact and uniform dough microstructure. The dough added with 1.5% FOS exhibited the lowest hardness (80.93 N) and softest texture, along with the lowest breakdown and setback values. Meanwhile, it had the best thermal stability and the lowest retrogradation tendency. Its storage modulus (G’) and loss modulus (G”) decreased most significantly. FOS promoted the conversion of quasi-bound water to bound water and consequently enhanced water-holding stability. Starch isolated from the dough with 1.5% FOS had the highest amylose content (37.0%), the smallest weight-average/number-average molecular mass ratio and radius of gyration, and the highest crystallinity (37.55%). All four functional sugars enhanced the short-range ordered structure of starch and reduced the content of amorphous regions. Inulin significantly decreased the volume-average particle size of starch but had no significant effect on the surface-area-average particle size. These findings demonstrated that the four functional sugars improve the processing properties of dough by regulating the molecular structure of starch, with FOS exhibiting the most pronounced effect. This provides a theoretical basis and technical pathway for developing high-quality fermented maize-based foods.

This study identified and sequenced 15 lysin genes from 14 novel virulent phages (10 Gram-negative and 4 Gram-positive bacterial phages). Through heterologous expression in Escherichia coli BL21(DE3), two phage lysins from Vibrio parahaemolyticus, LysCA8 and LysBA3, were obtained and purified, and two phage lysins from Bacillus cereus, LysLY1 and LysLY3, were also obtained without further purification. LysLY1 and LysLY3 had strong lytic activity against all 89 B. cereus strains tested, demonstrating a host range significantly larger than that of their parent phages (vB_BceS_LY1 and vB_BceP_LY3 were only able to lyse 3 and 2 of these B. cereus strains, respectively). LysCA8 and LysBA3 showed no lytic activity against V. parahaemolyticus in vitro, presumably due to environmental acclimation and their single-domain structure. To address this, future work should focus on structural optimization, co-expression of molecular chaperones, and chimeric enzyme design to uncover the inactivation mechanism and expand the antimicrobial spectrum of these lysins.

This study investigates the antibacterial and anti-biofilm activities of three high-molecular-mass metabolites (biosurfactant, lipoteichoic acid, and exopolysaccharide) from Lacticaseibacillus rhamnosus YT. Additionally, the bacteriostatic effects of these three metabolites on different strains isolated from raw milk were examined. The results showed that based on inhibition zone and growth curve assays, these metabolites exhibited varying degrees of antibacterial activity against six common food spoilage microorganisms at concentrations of 50 and 100 mg/mL. The minimum inhibitory concentration (MIC) against Salmonella enterica ranged from 60 to 100 mg/mL, while those against Pseudomonas aeruginosa ranged from 80 to 150 mg/mL. At 1/4 MIC concentration, the biosurfactant inhibited the biofilms of S. enterica and P. aeruginosa by 43.33% and 36.26%, respectively, compared with 29.72% and 24.19% for lipoteichoic acid. The anti-biofilm capacity of the exopolysaccharide was significantly weaker than those of the biosurfactant and lipoteichoic acid. When the concentration increased to the MIC, the disruption rates of mature biofilms by the three metabolites significantly increased. Eight strains from raw milk were isolated and identified by 16S rDNA sequencing. The diameters of the inhibition zones of the biosurfactant against these strains ranged from 9.00 to 14.00 mm, while those of the lipoteichoic acid ranged from 9.00 to 10.00 mm. At 120 mg/mL concentration, the exopolysaccharide showed no significant antibacterial effects. These findings support the development of natural antibacterial agents based on the metabolites of L. rhamnosus YT, thereby reducing the risk of food contamination and meeting consumer demand for green and safe food products.

To clarify how bee species shape the taxonomic structure and functional potential of honey bacterial communities, this study employed 16S rRNA high-throughput sequencing to analyze the diversity, composition, and predicted functions of the bacterial communities in mono-floral chaste honey produced by sympatric Apis cerana and Apis mellifera. The results demonstrated no significant differences in bacterial richness or diversity between the two types of honey, whereas their bacterial community structures were significantly distinct. Firmicutes and Proteobacteria were the dominant phyla in both types of honey. Saccharibacter was the core dominant genus, while the relative abundances of minor genera such as Propionibacterium and Oceanobacillus differed significantly between the two types of honey. Functional prediction using PICRUSt2 revealed that the core metabolic functional profiles of the bacterial communities in these types of honey were highly similar, both being enriched in carbohydrate degradation, amino acid biosynthesis, and fermentation pathways. These metabolic characteristics were highly compatible with the high-sugar, acidic, and microanaerobic matrix environment of honey. This study reveals that bee species are the key biotic factor driving the structural differentiation of honey bacterial communities, while the physicochemical properties of the honey matrix are the major environmental pressure shaping the convergence of their core metabolic functions. By systematically characterizing the bacterial community structures of mature chaste honey produced by A. cerana and A. mellifera, this study elucidates the bee-specific microbiota in honey, providing a theoretical basis for honey traceability, quality assessment, and the exploitation of functional microbial resources.

This study aimed to elucidate the functional characteristics of internalin InlJ from Listeria monocytogenes (Lm) in adhesion, invasion, intracellular proliferation, and mitochondrial damage and to clarify its regulatory mechanism in phage-mediated control of intracellular Lm infection. The results indicated that the ability of an inlJ deletion strain of Lm NJ05, NJ05-ΔinlJ, to adhere to and invade Caco-2 cells decreased by 56.37% and 17.74%, respectively, and the intracellular proliferation capacity also significantly decreased compared with the parental strain. The absence of InlJ resulted in decreased accumulation of mitochondrial reactive oxygen species (ROS) without affecting the membrane potential, thereby reducing the cytotoxicity of Lm. However, the NJ05-ΔinlJ strain displayed heightened sensitivity to phage vB-LmoM-SH3-3, with its efficiency of plating (EOP) 1.37 times that of the wild-type strain, and showed substantially enhanced lytic activity in vitro. Pre-treatment of Caco-2 cells with the phage led to a significant reduction in their adhesion to and invasion by Lm and its intracellular proliferation, and effectively alleviated mitochondrial damage caused by Lm. Thus, InlJ, a newly identified member of the internalin family, acts as an important factor influencing mitochondrial damage and regulates the interaction between Lm and phages, laying the foundation for the application of phages in combating intracellular bacterial infections.

This study explored the effects of three different fermentation starters: Lactiplantibacillus plantarum (Z), Leuconostoc mesenteroides (C) and spontaneous fermentation with the addition of salt (Y) on the structure, physicochemical properties, and in vitro fermentation characteristics of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from the stems of heading mustard (Brassica juncea var. capitata). SDF and IDF from the three fermented samples were denoted as Z-SDF/IDF, C-SDF/IDF, and Y-SDF/IDF, respectively. For comparison, SDF and IDF from unfermented samples were prepared and designated as X-SDF/IDF, respectively. The results indicated that fermented dietary fiber (DF) exhibited a porous and fragmented microstructure. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analysis revealed similar spectral patterns between fermented and unfermented DF. However, monosaccharide composition was significantly altered after fermentation. The proportion of glucose in the total monosaccharides of C-SDF increased substantially, reaching 62.70%, while xylose was undetectable in Y-SDF. C-IDF showed a 21.47% increase in water-holding capacity, Y-IDF exhibited a 215.46% increase in swelling capacity, and Z-SDF demonstrated a 78.45% increase in oil-holding capacity compared with their unfermented counterparts. Additionally, the cholesterol, sodium cholate, and glucose adsorption capacities of Y-SDF, Z-SDF, and C-SDF were significantly higher than those of X-SDF. After 24 h of in vitro fermentation, total short-chain fatty acid production from Y-SDF, Z-SDF, and C-SDF increased by 35.27%, 61.95%, and 19.13%, respectively, compared with X-SDF. The Firmicutes-to-Bacteroidetes ratio was higher in fermentation systems supplemented with Y-SDF, Z-SDF, or C-SDF than in that supplemented with X-SDF. Moreover, the relative abundance of Bifidobacterium and Collinsella was significantly elevated in the fermented SDF groups compared with the X-SDF group. This study clarifies that fermentation improves properties of dietary fiber from mustard stem, providing a theoretical foundation for the development of fermented mustard products.

Natural small molecules capable of activating endothelial nitric oxide synthase (eNOS) were selected, and their protective effects and mechanisms against hypertension-induced vascular endothelial cell injury were investigated. Molecular docking using Discovery Studio was performed to screen for natural compounds that bind to eNOS. The effects of the candidate compound 1,2,3,4,6-penta-O-galloyl-β-D-glucose (PGG) were validated at the cellular and animal levels using a high-salt-induced human coronary artery endothelial cell (HCAEC) model and a C57BL/6J mouse model of high-salt diet-induced hypertension. The effects of PGG on eNOS phosphorylation at Ser1177, blood pressure, vasodilatory function and the intracellular nicotinamide adenine dinucleotide (oxidized form)/nicotinamide adenine dinucleotide (reduced form) (NAD+/NADH) ratio were examined. Molecular docking results revealed that PGG had high affinity for eNOS. In cell experiments, PGG significantly elevated the phosphorylation level of eNOS in endothelial cells in a high-salt environment. In animal experiments, PGG gavage (20 mg/kg for 35 days) significantly reduced systolic and diastolic blood pressure in hypertensive mice. Moreover, PGG increased the phosphorylation level of eNOS in aortic tissues and enhanced the endothelium-dependent diastolic function of aortic vasculature by elevating the NAD+/NADH ratio; however, an eNOS inhibitor, NG-nitro-L-arginine methyl ester (L-NAME), blocked PGG-induced vasodilation. In conclusion, PGG improves vascular endothelial function and consequently reduces blood pressure in hypertensive mice by affecting eNOS phosphorylation. PGG provides a potential lead compound for targeted therapy of hypertension.

This study characterized Anemarrhena asphodeloides Bge. polysaccharides (AABP) and evaluated their protective effects against D-galactose (D-gal)-induced brain injury and gut microbiota dysbiosis in aging mice. The results indicated that AABP, with a purity of 80.89%, were primarily composed of mannose and glucose, featured a triple-helix structure and possessed significant in vitro antioxidant capacity. AABP significantly improved the behavioral performance of aging mice and alleviated neuronal pathological damage in the hippocampus. Mechanistically, AABP effectively enhanced the activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) while reducing malondialdehyde (MDA) levels in brain tissue. Moreover, they activated the downstream protein kinase B (Akt)/cAMP-response element binding protein (CREB) signaling pathway by upregulating brain-derived neurotrophic factor (BDNF) expression. Furthermore, 16S rRNA sequencing and functional prediction using PICRUSt2 revealed that AABP restored the α-diversity of the gut microbiota and the relative abundance of key genera, such as Lachnospiraceae_NK4A136_group and Alloprevotella, while enhancing carbohydrate and amino acid metabolism. In summary, AABP may exert anti-aging effects by activating the cerebral BDNF/Akt/CREB signaling pathway and remodeling gut microbiota homeostasis.

This study systematically evaluated the sensory profiles of five Actinidia arguta varieties by integrating intelligent sensory techniques with volatile metabolomics. The results showed that Longcheng 2 had the highest skin brightness, whereas Tianyuan Hong exhibited the greatest skin saturation, both traits being important for consumer preference. Electronic nose data revealed that sensors W2W (aromatic and organosulfur compounds) and W1W (terpenes) exhibited strong responses to all varieties. Electronic tongue analysis identified sweetness as the key taste attribute differentiating A. arguta varieties. Ziyu received the highest overall sensory score. Volatile metabolomics identified terpenes, esters, alcohols, ketones, and heterocyclic compounds as the main aroma constituents in these kiwifruits. Based on relative odor activity values (ROAVs), ten aroma attributes were identified, including sweet, fruity, and floral notes. Furthermore, 14 key differential aroma compounds were selected. The unique citrus-like aroma of Ziyu was jointly contributed by o-cymene and p-cymene, the typical rose aroma of Tianyuan Hong was attributed to tetrahydro-4-methyl-2-(2-methyl-1-propenyl)-2H-pyran, and the grassy-fruity aroma of Huanyou 1 originated from (1S)-(+)-3-carene. These findings elucidate the differences in sensory attributes among A. arguta varieties at the volatile compound level. This study provides a theoretical basis for structural optimization and targeted processing in the A. arguta industry, along with scientific support for informed consumer choice.

This study examined the effects of different concentrations (5, 25, and 45 mg/kg) and types (siloxane F695, silicone F3011, and organosilicon emulsion F1520) of defoamers on the defoaming, physicochemical properties and sensory evaluation of ‘Rougui’ oolong tea beverage. The optimal timing of addition and concentration for each defoamer were determined. Subsequently, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to analyze the effects of the three defoamers at their optimal concentrations on the flavor of tea beverage. The results showed that adding F695 or F1520 at low concentrations (5 mg/kg) before foam formation exhibited the best anti-foaming effect. The defoamers showed no significant effect on the key physicochemical parameters of tea beverage. Addition of excess defoamers to the tea beverage increased its turbidity and astringency and caused off-odors, thereby deteriorating sensory quality. Subsequent experiments showed that low-concentration defoamers exerted significant impacts on the aroma components of the tea beverage. A total of 112 aroma components were identified. Through orthogonal partial least squares-discriminant analysis (OPLS-DA) and the Kruskal-Wallis H test, 28 key differential aroma substances were identified. Relative odor activity value (ROAV) analysis indicated that the three defoamers significantly inhibited the release of most volatile substances. Among them, F1520 exhibited the least impact on aroma substance contents, causing no significant changes in the total ROAV of key aroma substances (fruity, honey-like, and fresh notes) compared with the control group. In conclusion, 5 mg/kg of organosilicon emulsion F1520 is suitable for application in ‘Rougui’ oolong tea beverage. It eliminates foam that has already formed and also prevents the formation of new foam, while largely retaining the tea beverage’s flavor characteristics. This study reveals how defoamers affect the flavor of tea beverage, providing a theoretical basis for quality control and flavor optimization in tea beverage production.

This study aimed to investigate regional differences in the quality and flavor of quinces (Cydonia oblonga Mill.) from major production areas in Xinjiang and to establish a robust method for the geographical origin discrimination of this fruit. Quinces from six representative production regions (Kashi city, Zepu county, Korla city, Bole city, Shache county, and Cele county) were systematically analyzed for appearance, nutritional composition, antioxidant activity, and volatile flavor compounds. Based on these attributes, a comprehensive quality evaluation system was developed. Significant differences (P < 0.05) in physicochemical and nutritional indices were observed among quinces from different production regions. Samples from Cele county exhibited the highest titratable acidity (46.90 g/L) and total antioxidant capacity (T-AOC, 205.43 μmol/g). Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) identified 88 volatile compounds. The total ester content in samples from Zepu county was the highest among these production regions. Based on odor activity values, 12 key aroma-active compounds were identified, among which damascenone was found to be a potential common key aroma compound. Orthogonal partial least squares-discriminant analysis (OPLS-DA) effectively differentiated quinces from different geographical origins. Variable importance in projection (VIP) analysis further identified 5 and 14 key differential markers from the peel and pulp, respectively, which were primarily associated with color indices, total phenolics, damascenone, aldehydes, and esters. The integrated multi-dimensional evaluation system and the discriminant model established in this study provide a theoretical basis for the quality grading, geographical indication protection, and targeted product development of Xinjiang quince resources.

Sensory evaluation, quantitative chemical analysis, and untargeted metabolomics based on ultra-high performance liquid chromatography-quadrupole exactive orbitrap-mass spectrometry (UPLC-Q-Exactive-MS) were applied to investigate the pattern of changes in the major non-volatile components of Liupao tea during the aging process. Tea samples were collected before aging and after 1 to 6 months of aging. The results showed that as aging progressed, the tea infusion gradually turned a deeper and brighter red; the aroma evolved toward a sweeter and more aged profile, and the taste became progressively mellower, with a significant improvement in overall sensory quality. Quantitative chemical analysis revealed that the levels of tea polyphenols, free amino acids, caffeine, and flavonoids decreased with aging time, while that of theabrownins significantly increased (P < 0.001). Metabolomic profiling identified a total of 164 non-volatile compounds, among which 48 were classified as key differential metabolites based on variable importance in projection (VIP) values and statistical significance (P < 0.05). Among these, 9 metabolites such as xanthine were significantly up-regulated after 6 months of aging, while 39 metabolites such as 5-methyluridine were significantly down-regulated. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that metabolic pathways related to caffeine, purines, and pyrimidines played crucial roles in regulating the relative abundance of these key differential metabolites, thereby contributing to the development of the flavor quality of Liupao tea.

This study developed a highly efficient and green technique for astaxanthin extraction by employing an offline microwave activation process for a choline chloride-lactic acid deep eutectic solvent (DES), leveraging the non-thermal effect of microwave. The impact of different microwave treatments on DES viscosity and subsequent astaxanthin yield was systematically investigated. Fourier transform infrared spectroscopy (FTIR) was employed to analyze the changes in the hydrogen bond network within the DES, elucidating the mechanism of microwave activation of DES. Ultrasonic assistance and repeated vacuum drying and grinding were employed to enhance the extraction efficiency of astaxanthin. The results showed that all microwave treatments significantly reduced the viscosity of the DES, which failed to return to the initial level upon cooling to ambient temperature. A high-power 915 MHz microwave system was markedly more effective in viscosity reduction compared with a conventional 2 450 MHz microwave oven, because the 915 MHz microwave, with higher power and greater penetration depth, exerted a stronger electric field effect inside the DES. The highest yield of 23.28 μg/g was obtained by extraction in a water bath at 40 ℃ using DES activated by 915 MHz microwave heating to 70 ℃ and then cooled down, which was higher than that obtained using DES with 10% water content with the same treatment. The combined use of ultrasound treatment and vacuum drying resulted in an astaxanthin yield of 33.65 μg/g, representing over 97% of that obtained from freeze-dried samples (34.47 μg/g). Meanwhile, it reduced the drying time by approximately 66% and significantly lowered energy consumption. FTIR analysis indicated that both microwave treatment and water addition narrowed the O–H stretching peak and caused its blue shift, and simultaneously weakened and blue-shifted the C=O peak, collectively signifying a reduction in the strength of hydrogen bonds. Hence, it was inferred that the alternating electric field of microwave disrupts weak hydrogen bonds within the DES’s three-dimensional network. This “fragmenting” it into smaller, highly mobile clusters that retain excellent solvation capacity, thereby enhancing astaxanthin extraction. In conclusion, efficient and green extraction of astaxanthin can be achieved through offline microwave activation of DES combined with ultrasound assistance and vacuum drying. This strategy provides a novel technological pathway for the industrial application of DES in astaxanthin extraction from shrimp shell waste.

This study investigated the differential effects of two thermal modifications, namely microwave (MW) and far-infrared radiation (FIR), on the structural and functional properties of zein. The results indicated that both modifications induced secondary structural rearrangement, with FIR exhibiting more pronounced regulatory effects than MW. All modified samples exhibited higher absorbance at 280 nm than the control group, indicating that the modifications promoted protein conformational unfolding, resulting in the exposure of aromatic amino acid residues. Microscopically, FIR-treated zein displayed a uniform lamellar structure, while MW-treated zein exhibited a porous network structure. Regarding functional properties, the sample treated with FIR at 100 ℃ demonstrated the best thermal stability (117.62 ℃), solubility (48.93%), water-holding capacity (47.05%), oil-holding capacity (54.97%), and emulsification activity index (29.75 m2/g), whereas that treated with MW at 800 W exhibited superior emulsion stability index (48.9 min), foaming capacity (82.46%), and foam stability (85.58%). In summary, FIR modification is more effective in enhancing protein thermal stability, solubility, water-holding capacity, oil-holding capacity, and interfacial emulsifying activity, while MW modification offers greater advantages in improving emulsion stability and foaming properties.

To investigate the effects of different drying methods on physicochemical properties, flavor components, and volatile compounds in Pleurotus geesteranus extracts, three drying techniques were employed: vacuum freeze drying (VFD), microwave vacuum drying (MVD), and spray drying (SD). The moisture content, protein concentration, crude polysaccharide content, pH, color parameters, amino acid composition, peptide molecular mass distribution, volatile compounds, and γ-glutamyl peptides of the extracts were determined. Results indicated that different drying methods significantly influenced various quality indicators of P. geesteranus extracts (P < 0.05). Compared with the other methods, SD resulted in significantly higher moisture content (9.03 g/100 g) and color parameters (L value 58.68, a value 10.91, and b value 24.64). In terms of flavor-active constituents, the total content of free amino acids (16.78 mg/100 g) and the proportion of peptides with molecular masses less than 180 Da (59.68%) were significantly higher in the SD samples than in the other dried samples (P < 0.05). Electronic tongue analysis combined with principal component analysis (PCA) revealed that MVD exhibited superior umami, bitterness, bitter aftertaste and richness intensities relative to the other methods (P < 0.05). Liquid chromatography-tandem mass spectrometry (LC-MS/MS) identified 17 γ-glutamyl peptides across all samples, among which 10 were common to these samples. The VFD samples showed the highest peptide abundance (8.74 × 108), whereas MVD samples retained the greatest number of peptides (16). A total of 34 volatile compounds were detected across the three dried samples, with 13 pyrazines and 9 alcohols being the primary contributors to aroma formation. The VFD samples exhibited the greatest number of volatile compounds and the best retention of mushroom aroma. These findings provide valuable insights for optimizing the deep processing of P. geesteranus and guiding the development of high-value functional products.

To investigate the effects of 60Co-γ irradiation on lemon-flavored boneless chicken feet, this study analyzed the quality and microbiological characteristics of samples subjected to different irradiation doses (0, 2.6, 5.7, 9.1, and 11.3 kGy) by using an electronic tongue, an electronic nose, texture profile analysis, and scanning electron microscopy as well as examining volatile basic nitrogen content, malondialdehyde (MDA) content, collagen properties, microbial counts, and bacterial community structure. The results indicated that irradiation effectively reduced microbial counts. The aerobic plate count in samples irradiated at 9.1 kGy and above fell below the detection limit (< 10 CFU/g), while the number of molds and yeasts was below the detection limit (< 10 CFU/g) in samples irradiated at 2.6 kGy and above. In terms of taste, samples irradiated at 9.1 kGy and above showed differences primarily in umami, richness, bitterness, and sourness compared to non-irradiated samples. Regarding odor, samples treated with 11.3 kGy irradiation differed mainly in the contents of hydrides, inorganic sulfides, nitrogen oxides, alcohols and some aroma compounds, aromatic compounds and organic sulfides, alkanes, and hydrocarbons compared to non-irradiated samples. Compared to unirradiated samples, the soluble collagen content and collagen solubility of samples irradiated with 9.1 kGy increased by 173% and 167%, respectively (P < 0.05); the insoluble collagen content and total collagen content of samples irradiated with 11.3 kGy decreased by 32% and 30%, respectively (P < 0.05). The volatile basic nitrogen and MDA contents significantly decreased in samples treated with 5.7 kGy irradiation (P < 0.05), indicating inhibition of protein and lipid oxidation. Bacterial diversity analysis revealed that bacterial richness decreased with increasing irradiation dose, and medium- and high-dose treatments impacted bacterial community composition. The absolute dominant bacterial phylum was Proteobacteria, and the absolute dominant genus was Psychrobacter, with no significant difference in the dominant genera before and after irradiation. However, the characteristic bacterial communities varied with irradiation dose. Notably, the genus Streptococcus, whose relative abundance increased under high-dose (11.3 kGy) irradiation, showed a significant positive correlation with lipid oxidation and collagen dissolution. In conclusion, 6 kGy is recommended as the optimal irradiation dose for lemon-flavored boneless chicken feet. This study provides a theoretical basis for the precise optimization of irradiation processes based on multi-omics correlation analysis.

To address the problem that Shatangju mandarins are susceptible to pathogenic microbial infection and quality deterioration after harvest, this study prepared cinnamaldehyde (CA)-modified Zanthoxylum schinifolium essential oil (ZSEO) microcapsules (ZSEO/CA-MCs) by the spray drying method using a mixture of bacterial cellulose nanofiber and whey protein isolate (BCNFs/WPI) as Pickering emulsion stabilizer. Meanwhile, ZSEO microcapsules without CA modification (ZSEO-MCs) were prepared as a control. The non-contact inhibitory effects of these microcapsules on pathogenic microorganisms inoculated into Shatangju mandarins were investigated along with their effects on the storage quality of the fruit under ambient conditions. The results showed that ZSEO-MCs and ZSEO/CA-MCs inhibited the lesion diameter of Shatangju mandarins inoculated with Penicillium italicum by 28.93% and 44.66% on the 3rd day of storage, respectively. Moreover, ZSEO/CA-MCs exhibited a more compact core-shell structure, slower release of ZSEO, and a more prolonged antibacterial effect. After 30 days of storage, the decay incidence of the control group not treated with any microcapsules reached 19.40%, while those in the ZSEO-MCs and ZSEO/CA-MCs groups decreased to 15.70% and 10.20%, respectively; both microcapsules extended the storage period by at least 5 days. In addition, microcapsule treatment significantly improved the storage quality of the fruit. Compared with the control group, the ZSEO/CA-MCs group exhibited a lower mass loss rate (by approximately 20% on the 30th day of storage), better firmness maintenance (consistently 15%–20% higher than the control group), and a slower increase in color index (CI). Moreover, ZSEO/CA-MCs delayed the degradation of nutrients: the peak value of total soluble solids (TSS) did not appear until the 20th day of storage, and the contents of titratable acid (TA), ascorbic acid (AA), and total phenols were higher than those of the control group, while the total plate count was significantly lower than that of the control group (P < 0.05). In conclusion, CA-modified ZSEO microcapsules can effectively inhibit the growth of pathogenic microorganisms and reduce nutrient loss through non-contact release of active components, providing a new technical solution for the post-harvest green preservation of Shatangju mandarins and showing good application prospects in the field of fruit and vegetable storage.

This study developed a double-layered active packaging film based on chitosan and zein loaded with cinnamic acid@mesoporous silica and nano-silica. The film was composed of a hydrophobic zein outer layer that acted as a moisture barrier, and a hydrophilic chitosan inner layer that provided moisture retention. Cinnamic acid was encapsulated within mesoporous silica. The resulting composite (cinnamic acid@mesoporous silica) demonstrated excellent safety, stability, and antibacterial efficacy. The effects of cinnamic acid@mesoporous silica and nano-silica on physical properties of the film were investigated, and the effect of the film on blueberry preservation was evaluated. The results indicated that both components improved the interfacial compatibility of the film materials by forming a denser structure within the film-forming matrix, thereby significantly improving the overall performance of the films. The optimal film performance was obtained by adding 2.5% cinnamic acid@mesoporous silica, as evidenced by markedly improved mechanical strength, thermal stability, and ultraviolet barrier property, as well as enhanced barrier properties against water vapor, oxygen, and carbon dioxide. This film effectively reduced the decay rate and mass loss of blueberries, extending the shelf life to 8 days. It also minimized changes in firmness, total soluble solids, and titratable acidity. These findings indicate the promising potential of the film for commercial application in postharvest fruit preservation.

Under hypoxic conditions during storage and transportation, potatoes are prone to developing blackheart, which severely degrades their quality and market value. In view of the limitations of existing studies, including the lack of measurements of optical properties of blackheart-affected tissues at wavelengths above 1 000 nm and the neglect of differences among tissue regions, hindering an accurate representation of light transport behavior, this study employed a double integrating sphere system combined with the inverse adding-doubling algorithm to measure the absorption coefficient (μa) and reduced scattering coefficient (μs’) of tissues with different blackheart severities over the 420–1 650 nm spectral range. In addition, the Monte Carlo method was used to simulate light transport in multilayer blackheart-affected potato tissues. The results showed that μa increased significantly with increasing blackheart severity. At approximately 530 nm, the μa values of severely and mildly blackheart-affected tissues were 5.7 and 2.2 times that of healthy tissue, respectively. The μs’ increased due to structural changes in tissues, with pronounced differences between the central and peripheral regions; the values in the peripheral region were generally 1.5–2.0 times those in the central region. Overall, the penetration depth of tissues followed the decreasing order of center > periphery > peel, with healthy tissue exhibiting greater penetration depth than blackheart-affected tissue. In the visible light region, the penetration depth of healthy tissue was 1.5 and 2.5 times that of mildly and severely blackheart-affected tissues, respectively, with more pronounced differences observed among different blackheart severities. Monte Carlo simulations of light transport in multilayered tissues combined with convolution analysis further indicated that light propagation in potato tissues was dominated by absorption. At 420 nm, attenuation was rapid and penetration was limited, whereas at 890 nm absorption was weaker, allowing deeper penetration and diffusion. Moreover, the diffuse reflectance response at 890 nm exhibited high sensitivity to lesions in peripheral tissues, demonstrating the strong potential of this wavelength for nondestructive detection of blackheart in potatoes. This study provides a theoretical basis for the nondestructive detection and grading of potato blackheart using spectroscopic techniques.

To achieve rapid and non-destructive identification of early mold deterioration stages in rice during storage, changes in moisture content, fatty acid value (FAV), and aerobic plate count (APC) were monitored during the mildew process. Compositional and structural changes were also examined using near-infrared spectroscopy (NIR) and Fourier transform infrared spectroscopy (FTIR). Machine learning algorithms were used to construct discriminant models for early mold deterioration stages based on three strategies: single-spectrum analysis, data-level fusion, and feature-level fusion. The results indicated that the rice mold deterioration process exhibited distinct stage-specific characteristics. During the initial phase (day 0–29), moisture content rose rapidly, then reached a dynamic equilibrium, and subsequently increased again. FAV continued to increase, while APC remained at a low level, suggesting that biochemical degradation predominated in the early stages of deterioration. During the mold outbreak phase (day 30–33), moisture content increased significantly and subsequently declined; FAV reached a peak and then decreased due to microbial utilization, and APC exhibited exponential growth, indicating that microbial activity became the dominant factor driving quality deterioration. Following spectral preprocessing and feature extraction, the classification accuracy of the support vector classifier (SVC) model based on NIR spectra was as high as 96.8%, compared with 93.5% for that based on FTIR spectra. In contrast, the SVC model employing feature-level fusion achieved a classification accuracy of 100%. In summary, NIR and FTIR spectra exhibited complementary advantages for monitoring early mold deterioration in rice, enabling precise discrimination of mold deterioration stages and providing a feasible spectral analysis strategy for rapid, on-site detection of the early mildew process of rice.

Based on the principle of creatine kinase (CK)-induced release of 5-hydroxytryptamine (5-HT) from mast cells, the quantitative analysis of CK was achieved by detecting changes in the oxidation current of 5-HT on the electrode surface. Gold nanoparticles (AuNPs), Fe3O4 nanoparticles and multi-walled carbon nanotube (MWCNT) were used jointly to modify the screen-printed carbon electrode (SPCE). Meanwhile, the composite of mast cells and gelatin methacryloyl (GelMA) was used as bio-ink to prepare a connective tissue model with a network structure through 3D bioprinting, which was then combined with an electrochemical workstation to develop a bionic sensor to detect CK. The sensor demonstrated a linear response to CK concentrations ranging from 0.3 to 5.0 μg/mL, which was fitted to the equation: IDPV = 0.236 39lgC + 1.944 38 (R2 = 0.993, n = 3). The limit of detection (LOD) was determined to be 0.042 μg/mL. The above results confirmed the feasibility of indirectly quantifying food allergen concentrations by detecting cellular secretion during allergic reactions. This study provides a new strategy for rapid allergen detection.

To investigate the distribution of carboxymethyllysine (CML) in plant-based meat products and its toxic effects on zebrafish larvae, five representative commercially available plant-based meat products were selected. Liquid chromatography-mass spectrometry (LC-MS) was employed to analyze the CML content in these products and compare it with those of other product types. Zebrafish were used as a biological model to evaluate the acute embryonic toxicity and developmental toxicity of exogenous CML on zebrafish larvae. Results indicated CML concentrations in plant-based meat products ranged from 0.39 (prepared products and smoked and cooked products) to 35.36 mg/kg (deep-fried products), comparable to those of instant noodles, cereal products, and certain meat products. The median lethal concentration (LC50) of CML at 96 hours post-fertilization (hpf) was 864.521 mg/L; it did not affect the survival of zebrafish embryos at concentrations ≤ 250 mg/L nor the hatching rate at concentrations ≤ 62.5 mg/L. CML concentrations ≥ 125 mg/L induced developmental malformations in zebrafish larvae. The estimated daily intake (EDI) of CML via plant-based meat consumption was assessed, indicating that CML levels were far below the threshold for causing developmental toxicity to zebrafish. These findings provide support for assessing the potential food safety of CML in plant-based meat and evaluating dietary exposure to this compound.

Polygonatum sibiricum, a traditional medicinal and edible plant, has attracted extensive attention due to its biological functions such as hypoglycemic, anti-inflammation, antioxidant, and gut microbiota regulatory effects. Studies have shown that the functional effects of P. sibiricum stem from its active components, mainly including polysaccharides, flavonoids, alkaloids, and saponins. Processing methods exert a significant impact on the components and biological activity of P. sibiricum. Traditional processing methods for this Chinese medicinal material include nine cycles of steaming and nine sun-drying, processing with honey, and steaming with rice wine. These methods suffer from several problems such as loss of active substances, introduction of impurities, long processing time, and high cost. Therefore, efficient and green fermentation methods are of great significance for improving the utilization of functional components and enhancing the biological activity of P. sibiricum. Microbial fermentation technology, as a biotechnology with both traditional and modern characteristics, can change the composition of P. sibiricum, generate new active substances, and break down the cell wall barrier through enzymatic action, effectively releasing and transforming functional components (such as polysaccharides and saponins), thereby achieving multiple advantages such as increased solubility, enhanced efficacy, detoxification, and improved flavor and significantly enhancing the bioavailability and health benefits of P. sibiricum. In recent years, studies on the effects of microbial fermentation on active components and functions of P. sibiricum have been widely reported, but a systematic review of these studies is still lacking. Therefore, this article systematically reviews recent progress in microbial fermentation of P. sibiricum from the aspects of process parameter optimization, effects on functional components, and changes in biological activities, providing a theoretical basis for improving the fermentation process of P. sibiricum and for the development of related functional foods.

Spectroscopic techniques have been widely applied in the field of microbial fermentation owing to their rapidity, non-invasiveness, and real-time monitoring capability. As a representative fermented beverage, baijiu requires the accurate quantification of critical components throughout its brewing process, which is crucial for quality assurance and the optimization of production parameters. Recent rapid advancements in artificial intelligence (AI) have provided powerful computational tools for enhancing spectroscopic data processing. This review systematically outlines the fundamental principles and application scenarios of spectroscopic techniques, with a specific focus on the application of machine learning and deep learning algorithms for spectral interpretation. Furthermore, it synthesizes recent developments in integrated AI-driven multi-spectral analysis for the dynamic monitoring of the baijiu fermentation process, the assessment of microbial metabolic activity, the quality control of fermentation products, and the vintage traceability of baijiu. Recent studies have covered the detection of key links in the production of baijiu such as raw materials, Jiuqu (starter culture), pit mud, fermented grains, and finished products, thereby establishing a systematic framework for the application of intelligent spectroscopic techniques in baijiu fermentation and providing scientific support for the intelligent development of the baijiu industry.

Chinese olive is recognized as a medicinal food by the National Health Commission of China. As a fresh fruit, its flavor profile is shaped by a variety of compounds such as flavonoids, polyphenols, amino acids, cellulose, pectin, terpenes, sugar, and acid, which contribute to its bitterness, sweet aftertaste, texture, and aroma. External factors like soil types, cultivation methods, harvest time, and storage conditions also affect its eating quality. As a traditional Chinese medicinal material, it exhibits various pharmacological activities including anti-alcohol and hepatoprotective, antioxidant, antiviral, anti-inflammatory, anticancer, anti-aging, blood sugar- and lipid-lowering, and gut microbiota-regulating effects owing to its bioactive components such as flavonoids, polyphenols, polysaccharides, and lipids. The formation of the flavor and medicinal efficacy of Chinese olive is both interrelated and contradictory with each other. From the perspective of its dual uses as medicine and food, the current status of research on the eating quality and pharmacological activities of Chinese olive is reviewed, and an integrative framework that combines breeding strategies, component identification, efficacy exploration, and quality improvement is proposed to provide theoretical guidance for future development and utilization of the flavor and medicinal efficacy of Chinese olive.

In recent years, food packaging technology based on biodegradable materials has developed rapidly. Collagen films have become a research hotspot in the field of food packaging due to their excellent edibility, biodegradability, and mechanical properties. Animal skin collagen is composed of type I collagen, which forms a fibrous network, along with small amounts of type III and type V collagen. In the field of food packaging, type I collagen is the primary type used. Therefore, this article focuses on skin-derived type I collagen, systematically reviewing the characteristics of skin collagen from different sources such as bovine, porcine, and fish skin, with special attention to the extraction methods of type I collagen and the construction and modification methods of its film, as well as how these methods influence film performance. It also discusses the latest progress in the application of skin-derived collagen film in food packaging, such as casings, plastic wrap and coating preservation. In addition, this article provides an outlook on the development potential of collagen film to promote its practical application in the food industry and provide theoretical support for in-depth study of collagen film.

Bile acids play an important role in intestinal health, and an imbalance in bile acid homeostasis is closely related to intestinal diseases such as inflammatory bowel disease, irritable bowel syndrome, bile acid diarrhea, and colorectal cancer. Bile acids are synthesized by the liver and can be divided into primary and secondary bile acids. Through the enterohepatic circulation, bile acids regulate bile acid metabolism, gut microbiota balance, and immune responses by activating bile acid receptors such as the farnesoid X receptor, pregnane X receptor, and vitamin D receptor, thereby affecting intestinal health. This article explores how natural products, such as ginsenoside Rc and resveratrol, regulate intestinal function through bile acid receptor signaling pathways, reviews the molecular mechanisms mediated by bile acid receptors and their roles in intestinal diseases, and discusses recent progress in natural product interventions, providing a theoretical basis for the development of new therapeutic strategies for intestinal diseases.

Baijiu has a history of over 2 000 years. It is one of the world’s six major distilled spirits and is the national liquor of China. China has a vast territory, and regional differences in aroma types and brewing methods contribute to the wide diversity of Baijiu in the country. Stable isotope ratio mass spectrometry is widely used in isotope analysis, geographical traceability, authenticity research and organic certification of foods. However, research on Baijiu using stable isotope ratio mass spectrometry started relatively late, and there are few studies on the factors influencing the stable isotope composition characteristics of Baijiu. This article summarizes the application of stable isotope ratio mass spectrometry in detection methods, Baijiu production (raw materials, brewing process, and finished liquor), and specific compounds in Baijiu. It also outlines the factors influencing the ratio of stable isotopes and elaborates on current problems and future development directions. It aims to provide theoretical guidance and methodological references for future research on the authenticity and geographical traceability of Baijiu.

The internal reporting system (also known as the whistleblower system) for food safety serves as a vital instrument to compensate for inadequate regulatory capacity by leveraging the information advantage of insiders. However, the institutional inertia of treating whistleblowers as “tools” has led to a path dependence characterized by “prioritizing incentives, neglecting protection, and lacking remedies”. This has plunged the system into a predicament where protection mechanisms are hollowed out, incentive mechanisms are misaligned, and remedy mechanisms are dysfunctional. In response, this article proposes a systematic pathway for improvement, which involves: 1) constructing a robust protection line centered on “absolute confidentiality” and “comprehensive anti-retaliation” to reduce reporting risks ex ante; 2) establishing a precise incentive system based on “high-percentage, uncapped, and rule-based” rewards while optimizing the disbursement process to enhance incentive effectiveness; and 3) setting up dedicated remedy channels and implementing the reversal of the burden of proof to safeguard whistleblowers’ rights ex-post. This integrated strategy seeks to offer practical ideas for empowering internal supervision and fulfilling the system’s original purpose in food safety governance.