Short-chain fatty acids (SCFAs), as key metabolites produced by the intestinal microbiota from the fermentation of dietary fiber and other substrates, play a crucial role in maintaining intestinal barrier function, regulating immune balance, and promoting systemic health. This review explores strategies for utilizing engineered food microorganisms (particularly probiotics) as novel “bio-factories” to achieve efficient and precise synthesis of SCFAs. This review outlines the core selection criteria for ideal engineered chassis strains, including their safety for application, robustness in the intestinal environment, and genetic tractability. It then details strategies for significantly enhancing the efficiency of SCFA synthesis in food microorganisms such as discovery and engineering of rate-limiting enzymes, intelligent enzyme engineering modifications, and artificial intelligence-driven metabolic network optimization. Furthermore, this review discusses how to integrate biosensors and clustered regularly interspaced short palindromic repeats-based dynamic regulation systems to achieve on-demand and precise modulation of SCFAs within the intestinal microecology. The application prospects of engineered food microorganisms are discussed in two major directions: First, in vitro food industrial biomanufacturing, i.e., utilizing engineered strains to efficiently produce SCFAs in fermentation systems as food ingredients or additives; this pathway exhibits relatively high technical maturity and a relatively clear regulatory framework. Second, in vivo live biotherapeutics, i.e., direct ingestion of engineered probiotics to in situ synthesize SCFAs in the gut. This pathway holds significant potential for personalized nutritional intervention and gut health management, but faces greater challenges in safety assessment and regulation.

In recent years, incidents of sliced mutton adulteration such as adulteration with non-mutton ingredients and the use of restructured and processed meat products have occurred frequently in the consumer market, harming consumer interests and disrupting market order. Existing detection methods suffer from shortcomings such as lengthy detection period and complex sample processing. To address these issues, this study proposed an image recognition approach integrating smartphone shooting systems with chemometrics. The optimal models were developed for high-precision identification of frozen whole-cut, processed, and reconstituted mutton slices. This study extracted 23 features from each of the three kinds of sliced mutton, including mean values and standard deviations of each channel in different color spaces, along with homogeneity, correlation, contrast, energy, and entropy from the grayscale co-occurrence matrix. After dimensionality reduction by principal component analysis (PCA), classification models were established using K-nearest neighbors (KNN), linear discriminant analysis (LDA), random forest (RF), and support vector machine (SVM). Results indicated that the RF model, with a classification accuracy of 91.67%, demonstrated superior overall performance compared with the other three models. SVM and KNN also demonstrated relatively robust classification performance, whereas the LDA model struggled to effectively handle the complex category boundaries of mutton samples, resulting in weaker classification outcomes. The findings of this study confirm the feasibility of using smartphone images combined with machine learning and chemometric methods for identifying adulterated mutton slices.

Near infrared spectroscopy (NIR) was used to develop a method to rapidly determine the contents of polysaccharides and proteins in Lentinula edodes. The NIR spectra of 124 L. edodes samples were acquired. After outliers were identified and removed using the Mahalanobis distance, the samples were divided into calibration and prediction sets by the Kennard-Stone (KS) algorithm. The NIR spectra were preprocessed using different methods, and the optimal preprocessing method was selected. Based on the preprocessed spectra, characteristic wavelengths were selected using two different methods, competitive adaptive reweighted sampling (CARS) and variable combination population analysis-genetic algorithm (VCPA-GA). Partial least squares regression (PLSR), support vector regression (SVR), and crested porcupine optimizer-least squares support vector machine (CPO-LSSVM) were employed to establish six quantitative calibration models. The predictive performance of the developed models was comparatively evaluated. The results indicated that the optimal model for polysaccharide content prediction was Savitzky-Golay (SG) smoothing-multiplicative scatter correction (MSC) + CARS + CPO-LSSVM, yielding a prediction coefficient of determination (R2p) of 0.948 9, a root mean square error of prediction (RMSEP) of 0.010 2 g/g, and a ratio of performance to deviation (RPD) of 4.423 8. The optimal model for protein content prediction was standard normal variate (SNV) + CARS + SVR, achieving an R2p of 0.928 0, an RMSEP of 0.012 5 g/g, and an RPD of 3.805 6. No significant difference was observed between the measured values by conventional chemical methods and the NIR predicted values. These findings demonstrate that NIR is a feasible and effective technique for the rapid determination of polysaccharide and protein contents in L. edodes and can be applied for its quality evaluation.

This study explored the inhibitory potential and mechanism of water extracts and characteristic polyphenols from green and black tea made from the Hainan large-leaf variety against carbohydrate-hydrolyzing enzymes (α-amylase and α-glucosidase). The results showed that green tea had significantly higher total phenolic (61.9 mg/g) and flavonoid (28.79 mg/g) contents and consequently exhibited stronger inhibition against α-glucosidase and α-amylase with half maximal inhibitory concentration (IC50) of 59.10 μg/mL and 14.21 mg/mL than black tea, respectively. Nine characteristic polyphenols were identified, and five core active monomers including epigallocatechin (EGC), epigallocatechin gallate (EGCG), procyanidin B2 (PB2), kaempferol-3-O-rutinoside, and ellagic acid were screened out by molecular docking. These compounds demonstrated significant enzyme inhibitory effects and enhanced glucose consumption in 3T3-L1 cells. Mechanistic analysis revealed that the polyphenols inhibited the enzymes in competitive, non-competitive, and mixed-type manners. Fluorescence quenching and molecular simulations confirmed that the polyphenols could interact with the enzymes’ active sites (ASP-300/GLU-233 in α-amylase; GLU-296/ASP-269 in α-glucosidase) via a static quenching process, and stable complexes were formed through hydrogen bonding and van der Waals forces, with EGCG-α-amylase and PB2-α-glucosidase complexes showing optimal stability. This study demonstrates that the characteristic polyphenols in Hainan large-leaf tea, particularly in green tea, regulate postprandial glucose through the dual pathways of enzyme inhibition and glucose consumption promotion. At their core, these polyphenols stably bind to the active sites of carbohydrate-hydrolyzing enzymes through multiple mechanisms.

This study aimed to investigate the inhibitory effect and mechanism of alginate on xanthine oxidase (XO), and to evaluate its potential as a natural inhibitor or functional food supplement for alleviating hyperuricemia. Sodium alginate (SA) was used as a model compound. Enzymatic kinetics, fluorescence spectroscopy, time-resolved fluorescence spectroscopy (TRFS) and circular dichroism (CD) spectroscopy were employed for comprehensive analysis. The enzymatic kinetics results indicated that SA inhibited XO activity in a reversible mixed-type manner with an inhibition rate of 45.42% at a concentration of 10 mg/mL. Fluorescence spectroscopy analysis revealed that SA reduced the intrinsic fluorescence intensity of XO through a static quenching mechanism, with the interaction occurring at a single binding site. TRFS analysis further confirmed the static quenching process. CD spectroscopy demonstrated that SA induced secondary structural and conformational alterations in XO. The findings suggest that SA effectively inhibits XO activity by binding to its active site and inducing conformational changes in the enzyme, providing a theoretical foundation for the development of related functional foods or therapeutic agents.

To reduce resource waste in the processing of agricultural products and promote the high-value utilization of by-products, this study optimized the purification conditions of plum pomace polyphenols (PPPs). The components of PPPs were identified using ultra-high performance liquid chromatography-electrospray ionization quadrupole time-of-flight-tandem mass spectrometry (UPLC-ESI-QTOF-MS/MS), and the inhibitory effects of PPPs on α-amylase and α-glucosidase were evaluated in vitro. Molecular docking was used to analyze the interaction mechanisms between the characteristic polyphenols and the two enzymes, thereby elucidating the hypoglycemic mechanism of PPPs. The results showed that after optimization, the purity of the isolated PPPs increased by 98% compared with the crude extract. The purified PPPs contained over 30 polyphenolic compounds including flavonoids, phenolic acids, anthocyanins, and lignans, demonstrating significant hypoglycemic potential. PPPs exhibited strong inhibitory effects on both α-amylase and α-glucosidase, with half-maximal inhibitory concentration values of (91.34 ± 0.77) and (27.64 ± 0.72) μg/mL, respectively. The inhibition types were identified as mixed competitive-noncompetitive inhibition for α-amylase and mixed uncompetitive-noncompetitive inhibition for α-glucosidase. Molecular docking results revealed that the characteristic polyphenols chlorogenic acid and rutin could stably bind to the key amino acid sites of both enzymes through hydrogen bonding, with binding energies of –8.0 and –7.9 kcal/mol for α-amylase, and –8.4 and –10.3 kcal/mol for α-glucosidase, respectively. This study further elucidated the inhibitory mechanism and selective tendency of PPPs against the two carbohydrate-digesting enzymes. The findings of this study provide a solid theoretical basis and technical support for the further development and utilization of plum by-products.

In this study, octenyl succinic anhydride (OSA)-modified millet starch was prepared from millet starch via ultrasonic pretreatment. The effects of starch particle concentration and oil-to-water ratio on the stability of Pickering emulsions were investigated, and the potential of Pickering emulsions as curcumin delivery carriers was evaluated through in vitro simulated digestion experiments. The results showed that with increasing starch particle concentration, the particle size of OSA-modified millet starch-stabilized Pickering emulsions decreased significantly (from 2 051.67 to 720.83 nm), the emulsification index and apparent viscosity increased, and the stability improved, reaching a basically stable state at a concentration of 5 g/100 mL. In addition, with the increase in oil phase ratio, the particle size of emulsions increased (from 638.11 to 2 967.35 nm), accompanied by corresponding improvements in the emulsification index, apparent viscosity and stability. In comparison to native starch-stabilized Pickering emulsion, the Pickering emulsion stabilized by OSA-modified millet starch exhibited higher curcumin loading capacity and in vitro bioaccessibility (90.38% and 23.49%, respectively) along with improved free fatty acid release and storage stability. Therefore, Pickering emulsions stabilized by OSA-modified millet starch are an effective carrier for protecting and delivering bioactive substances such as curcumin.

This study explored the structural characteristics and in vitro hypoglycemic activity of polysaccharides from the stems of Dendrobium nobile Lindl.. Two homogeneous polysaccharides, DNP-6 and DNP-7, were obtained by water extraction followed by alcohol precipitation and subsequent successive anion exchange and gel column chromatography. Their structures were analyzed by high performance liquid chromatography (HPLC), ultraviolet-visible (UV-vis) spectroscopy, Fourier transform infrared spectroscopy (FTIR), and nuclear magnetic resonance (NMR). The results showed that DNP-6 and DNP-7 were neutral polysaccharides with molecular mass of 2.70 × 103 and 1.23 × 103 Da, containing 90.45% and 93.49% total sugar and 2.28% and 1.29% protein, respectively. They were mainly composed of glucose and mannose, with molar ratios of 6.76:1 and 6.63:1, respectively. The glycosidic bonds were mainly of α-configuration, with a small amount of β-pyranose. One-dimensional and two-dimensional NMR results showed that the main chain composition of DNP-6 and DNP-7 was: →4)-α-D-Glcp-(1→4)-α-D-Glcp-(1→4)-α-D-Glcp-(1→4)-α-D-Glcp-(1→4)-α-D-Glcp-(1→4)-β-D-Manp-(1→4)-α-D-Glcp/β-D-Glcp. In addition, the results of in vitro glucose consumption and insulin resistance tests showed that both polysaccharides had good hypoglycemic activity, and DNP-6 possessed stronger activity than DNP-7.

The effects of xylose, ribose, glucose, fructose, and galactose on the structural and flavor properties of Maillard reaction products (MRPs) derived from enzymatically hydrolyzed soybean meal were investigated. The extent of browning and ultraviolet (UV) spectroscopy analysis indicated that pentose exhibited higher reactivity than hexose, and aldose demonstrated greater reactivity than ketoses. Fluorescence spectroscopy analysis revealed an increase in the fluorescence intensity of MRPs, while infrared spectroscopy indicated alterations in absorption peak intensities of MRPs, compared with soybean meal hydrolysate. The molecular masses of MRPs were mainly distributed in the ranges of 128–500 and 500–1 000 Da. In addition, the contents of bitter amino acids and umami amino acids in ribose-derived MRPs (R-MRPs) were relatively high, at 9.29 and 3.60 mg/g, respectively. Pentose-derived MRPs exhibited superior umami value, richness value and lower bitterness compared with hexose-derived MRPs. Furans, pyrazines, ketones, and aldehydes were the most abundant volatile substance in R-MRPs, presenting stronger caramel, nutty and grilled meat-like aromas. Furthermore, strong-flavored soybean oil was successfully prepared using the ribose-soybean meal hydrolysate (SBMH) system, indicating that while the system imparted a rich flavor to the oil, the fatty acid composition and physicochemical indices of the oil remained stable and safe.

To investigate the inhibitory effects of millet prolamin peptides on pancreatic lipase and cholesterol esterase activities, millet prolamin was prepared from three different millet varieties (Zhonggu 2, Zhaonong 21, and Hongmiaoyapoche) and subjected to enzymatic hydrolysis in this study. Peptides with potent inhibitory effects on lipid-digesting enzymes (pancreatic lipase and cholesterol esterase) were screened out from the prolamin hydrolysates, and their binding mechanisms were explored using molecular docking and molecular dynamics simulations. The results showed that the hydrolysate from Hongmiaoyapoche millet was rich in hydrophobic amino acids and exhibited the strongest lipid-lowering activity. From its < 3 kDa fraction, six peptides with low molecular mass (< 1 kDa), no toxicity or carcinogenicity, potential biological activity, resistance to gastrointestinal digestion, and strong binding affinity to the target enzymes were selected and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). These peptides were WQHQY, YWTRPH, YWTARP, WQHMMP, FNPMFNPM, and ANPYWTRP. Among them, WQHQY and YWTRPH showed the highest in vitro inhibitory activity against both pancreatic lipase and cholesterol esterase. Molecular docking indicated that hydrophobic interactions and hydrogen bonds contributed to the stable binding of these peptides to the enzymes. Molecular dynamics simulations further supported the stability of the complexes, based on analyses of root mean square deviation, root mean square fluctuation, and radius of gyration. This study provides useful insights for developing novel peptide-based inhibitors of pancreatic lipase and cholesterol esterase, and offers a scientific foundation for the potential use of millet prolamin proteins in functional foods.

To achieve high-value utilization of pear pomace, this study systematically evaluated the effects of Lacticaseibacillus rhamnosus (Lr), Lactiplantibacillus plantarum (Lp), and Lactobacillus delbrueckii subsp. bulgaricus (Lb) on the comprehensive quality (physicochemical properties, active components, antioxidant activity, organic acids, and volatile flavor compounds) of fermented pear pomace beverages, aiming to select strains with excellent fermentation characteristics. The results demonstrated that fermentation effectively promoted the release and transformation of active substances in pear pomace, and significantly enhanced its antioxidant capacity. Lp demonstrated the best fermentation performance, reaching the stable growth phase at 24 h with a viable count of 5.45 × 108 CFU/mL, significantly higher than Lr (1.16 × 108 CFU/mL) and Lb (5.07 × 108 CFU/mL) at the same time point (P < 0.05). Additionally, Lp exhibited significantly higher lactic acid production capacity compared with Lr and Lb. After 36 hours of fermentation, the superoxide dismutase (SOD) activity of Lp-fermented beverage reached 33.63 U/mL, significantly higher than that of Lr- (20.74 U/mL) and Lb-fermented beverages (25.63 U/mL) (P < 0.05), while no significant differences were observed in total phenolic and total flavonoid contents among the three beverages. A total of 63 volatile flavor compounds were identified during the fermentation process of pear pomace by the three lactic acid bacterial strains, characterized by an increase in the contents of alcohols, acids, and ketones, and a decrease in the content of aldehydes. After 36 hours of fermentation with Lp, the contents of alcohols, acids, and ketones increased 1.50-, 37.23-, and 8.43-fold, respectively, while the content of aldehydes decreased by 93.43%, resulting in enhanced flavor complexity of the product. To address the bottleneck of efficient utilization of insoluble dietary fiber (IDF) in the raw material, a combined pretreatment of high-pressure heat-moisture and multi-enzymatic hydrolysis (HPHM-CE) was applied, reducing the IDF content by 33.80% and increasing the reducing sugar content by 75.28%. Following this pretreatment, the total phenolics content, total flavonoids content, SOD activity, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the Lp-fermented product increased by 44%, 92%, 46%, and 39%, respectively. This study provides a reliable technical pathway and theoretical support for the high-value utilization of pear pomace and the development of high-quality fermented products.

In this study, a dominant caproic acid-producing strain (CPB), designated XB2, was isolated from pit mud of baijiu using enrichment and traditional anaerobic isolation techniques. It was identified as Caproicibacterium lactatifermentans based on 16S rRNA gene sequencing and whole-genome sequencing. Comparative genomic analysis revealed that in addition to possessing a complete reverse β-oxidation (RBO) pathway, strain XB2 is the first reported Caproicibacterium strain carrying the full complement of key enzyme genes in both the fatty acid biosynthesis (FAB) pathway and the L-threonine degradation pathway for propionate synthesis. Transmission electron microscopy (TEM) revealed that strain XB2 exhibited an elliptical to fusiform morphology, differing significantly from the short-rod shape of its phylogenetic relatives. Fermentation results indicated carbon source-dependent metabolism: when glucose was used as the substrate, caproate was synthesized at a low concentration (0.23 g/L), whereas using lactate as the substrate increased butyrate production by 0.59 g/L. Under conditions with limited electron acceptors, propionate was produced at 0.21 g/L, suggesting the activation of the L-threonine pathway. This study elucidates the morphology and intraspecific metabolic diversity of C. lactatifermentans. It challenges the conventional view that CPBs rely solely on the RBO pathway for caproic acid synthesis, providing a new perspective for understanding functional redundancy and adaptability of microbial communities in pit mud of baijiu. Furthermore, it establishes a theoretical foundation for optimizing baijiu flavor profiles through the precise regulation of microbial metabolism.

In this study, chemical analysis and membership function were employed to systematically compare the physicochemical properties of Nongxiangxing Daqu of different grades (premium, first and second) at the middle stage of storage (day 45). Additionally, high-throughput sequencing was used to analyze the microbial community structure and diversity characteristics. The results showed that premium-grade Daqu exhibited the highest fermentation activity (0.41 g/(0.5 g·72 h)) and esterification activity (385.39 mg/(50 g·7 d)), whereas first-grade Daqu had the highest amino acid nitrogen content (4.24 g/kg), and second-grade Daqu exhibited the highest acidity (1.29 mmol/10 g) and acid protease activity (42.54 U/g). The dominant bacterial phyla in all three grades of Daqu were Firmicutes, Proteobacteria, and Actinobacteria, while the fungal community was dominated by the phylum Ascomycota. Bacillus, Thermoascus, and Thermomyces were the dominant genera in these grades of Daqu, with their relative abundances varying among different grades. Linear discriminant analysis effect size (LEfSe) (LDA score ≥ 2, P < 0.05) identified 8 differential bacterial genera and 4 differential fungal genera, among which Bacillus and Thermomyces were the core microbial communities of Daqu at the middle stage of storage. Correlation analysis indicated that dominant genera such as Saccharopolyspora and Aspergillus were significantly correlated with various indicators such as acidity and acid protease activity (P < 0.05). PICRUSt analysis revealed grade-related differences in carbohydrate, amino acid, and nucleotide metabolic pathways. In conclusion, these findings provide a theoretical basis for precise regulation and quality management during the Daqu storage process.

This study isolated 13 strains of lactic acid bacteria (LAB) from Xinjiang local fermented foods and evaluated their curdling properties and antioxidant activity. Strains with superior curdling properties and antioxidant activity were selected for Xinjiang cheese production using different processing techniques, followed by untargeted metabolomic analysis. We identified five Lactiplantibacillus plantarum strains, three Pediococcus pentosaceus strains, two Limosilactobacillus fermentum strains, two Lactococcus lactis strains, and one Streptococcus thermophilus strain. All strains exhibited acid and bile salt tolerance. Based on curdling characteristics, sensory scores, and antioxidant activity, four superior strains—JY4, NC1, HM4, and HM6—were selected for cheese production using different processing methods. Untargeted metabolomic analysis of cheese samples showed that carbohydrates and their conjugates, amino acids, peptides and their analogs, and fatty acids and their conjugates were the major categories of differential metabolites. The differential metabolic pathways were primarily concentrated in the biosynthesis of secondary metabolites, lipid metabolism, amino acid metabolism, and carbohydrate metabolism. Plain Xinjiang cheese (YW), Xinjiang cheese supplemented with goji berry powder after fermentation (TJ), and Xinjiang cheese supplemented with goji berry powder before fermentation (HH) exhibited better flavor and nutritional value compared with commercial plain Xinjiang cheese (SY). Specifically, YW exhibited the best flavor quality, TJ showed more pronounced probiotic properties due to the addition of goji berries, while HH showed the best comprehensive performance in nutritional value and probiotic functionality. This study helps to enrich microbial resources and deepen the understanding of metabolites in Xinjiang cheese.

Objective: This study investigated the alleviating effect of chlorophyll on Cd-induced liver and kidney damage in mice and explored its potential mechanisms. Methods: Male C57BL/6J mice were exposed to 100 mg/L CdCl2 via drinking water for 8 consecutive weeks to establish a cadmium exposure model. High-dose (0.09 mg/g) and low-dose (0.045 mg/g) chlorophyll were added to the diet. Serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), and alkaline phosphatase (ALP) activities, as well as urea, uric acid (UA), and creatinine (CREA) levels were measured. In addition, the levels of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) in liver and kidney tissues were determined. Lastly, the alleviating effect of chlorophyll on cadmium-induced liver and kidney injury in mice was elucidated through hematoxylin and eosin (HE) staining, transcriptomics, and non-targeted metabolomic analysis. Results: Compared with the Cd group (100 mg/L CdCl2 solution), chlorophyll intervention improved hepatic antioxidant defense, as evidenced by increased SOD and GSH-Px activities and decreased MDA levels. Meanwhile, the serum levels of AST, urea, and CREA were significantly reduced (P < 0.05), and histopathological lesions such as hepatocellular hydropic degeneration and glomerular atrophy were alleviated. Metabolomics identified 52 differential metabolites in the liver and 49 in the kidney. These metabolites were primarily involved in glycerophospholipid, linoleic acid, and phenylalanine metabolic pathways. Transcriptomics identified 799 differential genes in the liver and 1 778 in the kidney. These genes were enriched in oxidative phosphorylation, phosphoinositide 3-kinase/protein kinase B (PI3K-Akt), and lipid metabolism pathways. Collectively, chlorophyll significantly alleviates cadmium-induced oxidative damage in the liver and kidney by mitigating mitochondrial DNA damage, regulating energy metabolism, and restoring lipid and amino acid metabolic homeostasis. Conclusion: Chlorophyll from purple laver exhibits potent antioxidant and detoxifying effects, positioning it as a potential dietary functional factor for controlling cadmium toxicity. This provides a scientific rationale for nutritional intervention in populations exposed to high cadmium levels.

To develop functional rice crackers suitable for diabetic patients, this study investigated the regulatory effect of addition of different levels of soy protein isolate (SPI) on the in vitro digestive properties of rice crackers and assessed its impact on blood glucose and metabolic parameters in diabetic mice. SPI‑fortified rice crackers processed by twin‑screw extrusion were produced using rice flour as raw material. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch in the crackers with different addition levels of SPI were determined. Fifty mice were randomly divided into a normal group, a model group, a control group, and three experimental groups (low, medium, and high doses). A diabetic mouse model was established using a high‑sugar, high‑fat diet combined with streptozotocin injection. After 4 weeks of dietary intervention, body mass, fasting blood glucose, oral glucose tolerance, organ indices, serum glucose, and lipid metabolic markers were measured, and pathological morphology of the liver and kidney was examined. The results showed that addition of 15%–20% SPI increased significantly the digestion resistance of rice crackers. Animal experiments revealed that compared with the model group, the high‑dose experimental group showed a 22.73% reduction in fasting blood glucose, a 28.78% decrease in the area under the oral glucose tolerance curve, and a 55%, 35.78%, and 39.91% reduction in hepatic triglycerides, total cholesterol, and low-density lipoprotein cholesterol (LDL-C) levels, respectively, while high density lipoprotein cholesterol (HDL-C) content increased by 49.15%. Moreover, pathological damage in the liver and kidney was markedly ameliorated. In summary, incorporating SPI into extruded rice crackers significantly improves blood glucose levels and metabolic disorders in diabetic mice by regulating the starch digestion properties of the crackers, providing a theoretical basis and technological reference for the development of hypoglycemic rice crackers.

Peptide identification, molecular docking, and a zebrafish model of constipation were used to screen for peptides with laxative activity from an enzymatic hydrolysate of walnut meal. The most promising peptide, FGGDSTHPFN (FN-10), was further evaluated in a mouse model of constipation, and its physicochemical stability was characterized. The results revealed that 10 bioactive peptides with potential laxative effects were obtained, with FN-10 being the most effective among them. After administering FN-10 to constipated mice, we found that compared with the model group, the time to first black stool excretion of mice was significantly shortened by (46.93 ± 3.40)% and (34.65 ± 6.05)% (P < 0.05) in the low-dose (5 mg/kg mb) and high-dose (30 mg/kg mb) FN-10 groups, respectively. The number of fecal pellets at 5 h increased significantly by (102.78 ± 14.09)% and (43.98 ± 11.16)% (P < 0.05), respectively. The wet mass of feces increased significantly by (105.89 ± 14.23)% and (42.39 ± 15.12)% (P < 0.05), respectively, and the dry mass by (149.03 ± 23.00)% and (55.41 ± 17.22)% (P < 0.05), respectively. Additionally, FN-10 exhibited excellent physicochemical stability. Walnut peptide FN-10 is a natural bioactive peptide with laxative effects. This study provides a theoretical foundation for developing functional peptide products to alleviate constipation.

Objective: To examine the impact of impaired branched-chain amino acid (BCAA) metabolism on hepatic β-amyloid (Aβ) deposition under conditions of insulin resistance. Methods: Thirty-two specific pathogen-free (SPF) male 3-month-old APP/PS1 mice were randomly allocated into four groups: control, high-fat diet (HFD), HFD with BCAA restriction, and HFD supplemented with BCAA groups. After 24 weeks of intervention, glucose tolerance was assessed. At study termination, all animals were fasted and euthanized; serum and liver tissue were collected. Serum BCAAs and their metabolites, branched-chain α-keto acids (BCKAs), were quantified using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Hepatic expression of key BCAA-catabolizing enzymes was determined by western blot. Serum insulin was measured by enzyme linked immunosorbent assay (ELISA); serum glucose, hepatic total cholesterol (TC), and triglycerides (TG) were assayed colorimetrically. Liver histopathology was observed by hematoxylin-eosin staining (HE), lipid deposition by Oil Red O staining, and Aβ accumulation in the liver by immunofluorescence. Results: After 24 weeks, compared with controls, the HFD group exhibited markedly elevated fasting serum glucose and insulin, impaired glucose tolerance, significantly increased hepatic TC and TG along with lipid droplets, significantly higher serum concentrations of three BCAAs and their corresponding metabolites BCKAs, and significantly increased phosphorylation level of branched-chain α-keto acid dehydrogenase (BCKDH) and protein expression level of branched-chain α-keto acid dehydrogenase kinase (BCKDK). Hepatic Aβ deposition was also increased. Relative to HFD, BCAA supplementation further raised serum concentrations of these BCAAs and BCKAs, whereas BCAA restriction significantly reduced all of them. Neither BCAA supplementation nor restriction significantly altered insulin sensitivity-related indicators such as fasting serum glucose, serum insulin, and glucose tolerance, nor did they alter hepatic TC, TG, or lipid droplet deposition. Nevertheless, BCAA supplementation aggravated hepatic Aβ deposition, whereas BCAA restriction alleviated it. Conclusion: Within the scope of this study, disturbed BCAA metabolism can modulate hepatic Aβ burden without markedly affecting systemic insulin sensitivity or intrahepatic lipid accumulation.

To address the limitations of current methods for detecting physicochemical indicators of wine grapes, such as sample destruction, time-consuming, energy-consuming, and not suitable for large-scale detection, this study used three varieties (‘Dunkelfelder’, ‘Marselan’, and ‘Petit Verdot’) with different ripening times to establish prediction models for the soluble solids content (SSC) and titratable acid (TA) content of wine grapes using hyperspectral imaging (HSI) combined with chemometric methods. Back propagation neural network (BPNN) and random forest (RF) were found to be the best models for predicting the SSC and TA content, respectively. The coefficients of determination for prediction (R2P) of the BPNN and RF models were 0.955 9 and 0.925 3, with root mean square error of prediction (RMSEP) of 0.996 5 °Brix and 2.045 1 g/L, and residual predictive deviation (RPD) of 4.360 2 and 3.008 1, respectively. These results demonstrate that the combination of HSI and chemometric methods enables rapid and non-destructive detection of the SSC and TA content of wine grapes, thereby providing a solution for the rapid and non-destructive detection of physicochemical indexe of wine grapes.

This study investigated the winemaking characteristics of four common longan varieties (Shixia (SX), Lidongben (LDB), Rongyu (RY), and Fenglisui (FLS)) in Luzhou, Sichuan province, aiming to facilitate the utilization of medicinal and culinary resources and advance the development of the fruit deep-processing industry. By determining basic physicochemical indicators, organic acid contents and amino acid profiles during fermentation, as well as volatile flavor compounds, electronic nose (E-nose) response patterns, and sensory attributes of the finished wine, we found significant varietal differences in fermentation characteristics and final product quality. SX exhibited superior fermentation performance, with the highest ethanol production, moderate organic acid levels, and significant amino acid utilization. In terms of product quality, LDB wine contained higher organic acid contents, conferring it a more pronounced sour note, while RY wine was rich in umami and sweet amino acids, contributing to its umami and sweet flavor profile. A total of 246 volatile compounds were identified across all wine samples, among which 29 had an odor activity value (OAV) > 1, including phenethyl alcohol, 1-pentanol, ethyl acetate, ethyl octanoate, ethyl decanoate, methyl salicylate, phenethyl acetate, and octanoic acid. These compounds, collectively imparting fruity and floral aromas, were common to all varieties. Notably, Shixia wine exhibited significantly higher concentrations of alcohols and esters compared with the other varieties (P < 0.05). E-nose analysis demonstrated significant differences in sensor responses for S1 (ammonia and amines), S4 (alcohols and organic solvents), S10 (alkanes and combustible gases), and S11 (aromatic compounds) among the four varieties (P < 0.05). In sensory evaluation, Shixia wine achieved the highest overall score, with prominent wine-like and fruity aromas. Correlation analysis showed significant positive correlations between the contents of esters and total volatile substances and aroma characteristics (P < 0.05). This study validates the superior winemaking potential of the Shixia longan variety, offering insights for the high-value utilization of medicinal and culinary resources in fruit wine production.

The flavor and quality characteristics of different parts (Jinyao, Fengjian, Sanduan, Yingeng, Huakai, and Wuduan) of Meigancai (preserved mustard greens) from Jinyun were systematically evaluated in terms of their basic physicochemical properties, nutritional composition, antioxidant capacity, and volatile flavor profiles. The results showed that the moisture content (10.61%–16.30%), total acid content (33.56–46.81 g/kg), and reducing sugar content (24.72–135.79 mg/g) of all parts were within acceptable ranges. Significant differences were observed among different parts in terms of antioxidant activity, free amino acid composition, and volatile flavor compounds. Among the six parts, Wuduan exhibited the strongest antioxidant capacity, accompanied by the highest levels of total flavonoids and vitamin C. The total free amino acid content ranged from 10.88 to 30.40 g/kg. Yingeng showed clear advantages in protein content, total free amino acids, and taste activity values (TAV), indicating superior nutritional quality and favorable taste characteristics. A total of 76 volatile compounds were identified across all parts by gas chromatography-ion mobility spectrometry (GC-IMS) and 131 compounds by gas chromatography-mass spectrometry (GC-MS). Notably, Wuduan was characterized by both a greater diversity and higher relative abundance of volatile compounds, contributing to a more complex and layered flavor profile. Overall, this study establishes a multidimensional quality evaluation framework for Jinyun Meigancai and elucidates quality differences among its various parts, providing a theoretical basis for raw material selection, consumption guidance, and high-value utilization of Jinyun Meigancai.

This study aimed to investigate the differential effects of cold pressing, microwave, and roasting pretreatments on the extraction efficiency, structural characteristics, and flavor quality of rapeseed protein. Defatted rapeseed meal was used to prepare rapeseed protein isolate (RPI) via salt extraction. The yield, color, and amino acid composition of RPI were systematically analyzed. The protein subunit composition was characterized using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The overall flavor profile and volatile compounds were comprehensively evaluated by the combined use of an electronic nose, an electronic tongue, and headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that cold pressing resulted in the highest extraction yield (35.90%) and total amino acid content, along with the lightest color. However, the resulting sample exhibited the poorest flavor quality, with its volatile composition dominated by aldehydes (1 450.8 μg/kg) from lipid oxidation and isothiocyanates from glucosinolate degradation, presenting strong green and pungent notes. The roasting process generated abundant pyrazines (357.9 μg/kg) and furans (414.0 μg/kg) via the Maillard reaction, contributing to a rich roasted nutty aroma. However, it caused severe protein aggregation, significantly reduced the extraction yield (18.05%) and lysine retention rate (24.8%), and resulted in the darkest color. The microwave process surpassed roasting in terms of extraction yield (19.35%) and nutrient retention. Its unique advantage lies in efficiently inactivating endogenous enzymes while simultaneously producing the highest levels of pyrazines (639.5 μg/kg). Microwave treatment resulted in the most prominent nutty aroma and the most balanced aroma profile but also generated a pronounced bitter taste. This study provides a theoretical basis for the high-value utilization of rapeseed protein.

This study focuses on the effects of pulsed magnetic field (PMF) on the structure and properties of starch gels subjected to rapid freezing at −40 ℃. The results showed that during freeze-thaw cycles, the formation of large ice crystals promoted the cross-linking of starch molecules, leading to the development of more double-helix structures in both amylose and amylopectin, and causing damage to the gel network, specifically manifested as network fragmentation and the formation of porous wall structures. Repeated freeze-thaw cycles further intensified the intercellular interactions and structural damage of starch. By shortening the phase transition time, PMF-assisted freezing treatment promoted the formation of small ice crystals and mitigated the squeezing and piercing effects of ice crystals on the gel structure. Additionally, it regulated starch network reorganization, inhibited the formation of amylose and amylopectin double helix structures, reduced structural order, alleviated gel network damage, and promoted the formation of a uniform three-dimensional network, ultimately significantly improving the freeze-thaw stability of gels. Compared with the sample subjected to one freeze-thaw cycle at 0 mT (0FT-1), applying magnetic field intensities of 5 and 10 mT reduced gel hardness by 12.81% and 33.95%, respectively. Furthermore, PMF clearly preserved the structure and quality of gels subjected to multiple freeze-thaw cycles. Compared with the sample subjected to two freeze-thaw cycles at 0 mT (0FT-2), applying magnetic field at 5 and 10 mT reduced gel hardness by 5.97% and 29.35%, respectively, effectively mitigating the decline in textural quality of starch gels caused by temperature fluctuations. This study provides a theoretical basis for the application of PMF in quick-frozen rice products and offers a feasible approach to enhancing the storage stability of such foods.

This study investigated the effects and mechanisms of ultrasound (UT), freeze-thaw cycles (FTT1, FTT4, and FTT8 representing 1, 4, and 8 cycles, respectively), and their sequential combination (UT-FTT and FTT-UT) on the pasting properties of pea starch. The results showed that all treatments except UT alone caused the surface of starch granules to become rough and form indentations, with the combined treatments leading to partial breakage of starch granules. All treatments did not change the C-type crystal structure of pea starch, but reduced its relative crystallinity, short-range molecular order, and crystalline lamella thickness. UT-FTT1 more significantly reduced the amylose content, molecular molar mass, and the proportion of long chains of amylopectin compared with the other treatments. This was attributed to the depolymerization and rearrangement of amylopectin chains induced by ultrasonic cavitation, which enhanced the ordered breakage of starch chains from the amorphous region to the crystalline region of the granules caused by the mechanical force of ice crystals during the subsequent freeze-thaw cycles. The breakdown and setback values of pea starch were 1 300.0 and 3 622.0 cP and decreased to 952.3 and 2 913.7 cP after UT-FTT1, respectively (P < 0.05). This indicates that UT-FTT effectively improves the thermal paste stability and anti-retrogradation ability of pea starch. This study provides new insights for the efficient regulation of starch pasting properties.

In this study, six drying methods—vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), microwave vacuum drying (MVD), combined infrared-heat pump drying (IR-HPD), and combined microwave vacuum-hot air drying (MVD-HAD)—were comparatively investigated for their effects on the drying characteristics, nutritional content, antioxidant capacity, color, texture, and flavor of bird’s eye chili. The aim was to identify effective drying strategies for improving both the efficiency and quality of chili peppers. The results indicated that MVD and MVD-HAD achieved the highest drying efficiency, with drying times of only 26 and 170 min, respectively; their maximum drying rates were about 35 and 40 times that of HAD, respectively. VFD performed best in preserving heat-sensitive components such as vitamin C, polyphenols, and carotenoids, with retention rates all exceeding 84%. MVD and MVD-HAD significantly outperformed HAD and HPD in retaining vitamin C, capsaicin, polyphenols, and antioxidant capacity. VFD-dried peppers exhibited the highest lightness. Furthermore, MVD-HAD and MVD showed no significant difference in redness retention compared with the fresh samples. The hardness of chili peppers decreased significantly after drying, irrespective of the drying method used, while MVD-HAD best preserved their elasticity. A total of 54 chromatographic signal peaks were detected using gas chromatography-ion mobility spectrometry (GC-IMS), with aldehydes representing the largest proportion of the total, ranging from 30.89% to 41.05%. Drying reduced the contents of aldehydes and alcohols but increased those of ketones, esters, and heterocyclic compounds. This weakened the grassy aroma and enhanced the nutty, buttery, and caramel notes, imparting a characteristic roasted spicy flavor to the product. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) revealed significant differences in flavor composition of chili pepper subjected to different drying methods. Additionally, 19 key differential flavor compounds were identified. Taken together, MVD-HAD is an optimal drying strategy that balances both the efficiency and quality of chili peppers. The findings of this study provide a scientific basis for the optimization of chili drying processes.

This study investigated the effects of vacuum pressure and osmotic conditions on the impregnation efficiency, quality retention during refrigeration, and microstructure of fresh-cut Annona squamosa L. treated by vacuum impregnation (VI). The objective was to determine the optimal processing conditions for maintaining the refrigeration quality and extending the shelf life of fresh-cut A. squamosa L.. The results showed that compared with the untreated group, increasing the vacuum level (10 kPa) significantly enhanced the ascorbic acid enrichment (approximately sevenfold) and impregnation degree, but led to excessive tissue compression. Treatment at 40 kPa exhibited excellent performance in promoting Ca2+-pectin cross-linking, improving and maintaining flesh firmness, reducing juice loss, and delaying membrane lipid peroxidation. High-osmotic-pressure treatment, despite maintaining the color to a certain extent, exacerbated cellular dehydration, resulting in increased juice loss, elevated malondialdehyde levels, and severe microstructural collapse. In contrast, isotonic treatment effectively enriched exogenous bioactive compounds and maintained high antioxidant activity and stable soluble solids throughout cold storage. Microstructural observations showed moderate cell shrinkage and well-preserved pore network structures. Comprehensive evaluation showed that vacuum combined with isotonic antioxidant impregnation solution demonstrated significant advantages in enhancing texture, stabilizing color, reducing juice loss, and maintaining cell membrane integrity. This study established and validated a synergistic preservation mechanism of “vacuum-assisted mass transfer enhancement + protection against oxidation + calcium-salt crosslinking for structural stabilization”, and systematically optimized the VI process parameters of fresh-cut A. squamosa L. based on microstructural characterization.

To investigate the biocontrol mechanism of Wickerhamomyces anomalus against postharvest diseases in peach fruits, this study investigated how W. anomalus influences the microbiome on the peach surface at a molecular level. Our results demonstrated that W. anomalus treatment significantly decreased the natural decay incidence of peach fruit by 38.88% during storage, while preserving fruit quality and nutritional stability. The treatment increased the diversity and richness of the bacterial community but decreased those of the fungal community, with more pronounced restructuring effects on the fungal community. W. anomalus reshaped the microbiome by establishing its dominance and suppressing key pathogenic fungi such as Alternaria, Cladosporium, and Fusarium. Furthermore, the treatment promoted the successional dynamics of beneficial bacterial genera, including Pseudomonas, Methylobacterium-Methylorubrum, Curtobacterium, and Hymenobacter, as well as beneficial fungal genera such as Golubevia and Acremonium. These findings indicate that W. anomalus achieves synergistic control of postharvest decay in peach fruits through direct suppression of pathogenic fungi and systematic modulation of the microbial community structure.

To investigate the effects and molecular basis of leucine on carbohydrate and energy homeostasis in postharvest broccoli, an integrated transcriptomic and metabolomic analysis was conducted on postharvest broccoli treated with leucine soaking. Results showed that leucine treatment elevated the ATP and ADP contents and energy charge, which consequently enhanced the cellular energy status of postharvest broccoli. Leucine treatment suppressed alcoholic fermentation by down-regulating pyruvate decarboxylase and alcohol dehydrogenase expression. It enhanced the tricarboxylic acid (TCA) cycle by up-regulating the expression of pyruvate dehydrogenase E1 and E2 subunits, citrate synthase, and malate dehydrogenase and promoting glycolysis and the conversion of glucose into pyruvate, thereby directing a greater flux of pyruvate into the TCA cycle. Leucine treatment improved oxidative phosphorylation, effectively converting the energy stored in reduced nicotinamide adenine dinucleotide (phosphate) (NAD(P)H) into ATP. The findings offer a theoretical basis for developing strategies to improve energy status and thereby extending the commercial shelf life of postharvest broccoli.

In this study, a novel natural polysaccharide hydrogel was prepared using dialdehyde sodium carboxymethyl cellulose (DCMC) and arginine-grafted carboxymethyl chitosan (Arg-g-CMCS) as the matrix. The microstructure, elastic modulus, and loss modulus of the hydrogel were characterized using Fourier transform infrared spectroscopy (FTIR), a rotational rheometer, and scanning electron microscopy (SEM). Finally, the hydrogel was applied for the postharvest preservation of grapes. The results showed that the gelation time of the hydrogel with a DCMC to Arg-g-CMCS ratio of 1:3 (V/V) was 15.67 s, and it exhibited a uniform porous structure and suitable rheological properties, with an equilibrium swelling ratio reaching 4 734% within 72 h. The hydrogel suppressed the respiratory intensity of grapes, thereby delaying quality deterioration caused by metabolic activities. The treatment effectively slowed the decline in fruit brightness (L* value), inhibited the decrease in a* value and the increase in b* value, reduced mass loss, delayed the decline in firmness, and maintained the stability of nutritional and functional components in grapes, including soluble solids, titratable acid, vitamin C, total phenols, and total flavonoids, thus demonstrating favorable preservation efficacy. Therefore, the DCMC/Arg-g-CMCS hydrogel can delay postharvest quality deterioration in grapes, showing promising application prospects in the environmentally friendly and high-efficiency preservation of fruits and vegetables.

In this study, braised pork belly was frozen at different temperatures (−18, −38, and −80 ℃), and the resulting quality changes were evaluated in terms of water-holding capacity, texture, color, moisture distribution and microstructure. The results showed that freezing led to a significant reduction in the moisture content of braised pork belly. After thawing, the water-holding capacity of the −80 ℃ frozen group was 86.49%, which was significantly higher than that of the −18 ℃ and −38 ℃ groups (P < 0.05), and was close to that of the fresh sample (89.30%). The results of low-field nuclear magnetic resonance (LF-NMR) confirmed that freezing at low temperatures delayed the migration of immobilized water (T22) to free water (T23), thereby maintaining the water-holding capacity of the product. In terms of texture, the hardness, springiness and chewiness of the lean part were significantly lower than those of the control group (P < 0.05), while those of the fat part showed an increasing trend. The texture quality of the −80 ℃ frozen group was significantly better than that of the other groups (P < 0.05). Microstructural observations revealed that freezing at −80 ℃ effectively inhibited the growth of ice crystals and reduced damage to muscle fiber structure (P < 0.05). The porosity between muscle fiber bundles was only 6.47%, significantly lower than that of the −18 ℃ (11.67%) and −38 ℃ (9.25%) groups. After thawing, the fat droplets were more uniformly distributed in the −80 ℃ group, with a smaller relative area of 30.53% compared with the −18 ℃ (39.74%) and −38 ℃ (32.67%) groups. The b* value of the lean layer and the L* value of the fat layer in the −18 ℃ freezing group were significantly higher than those in the other treatment groups (P < 0.05). Different freezing temperatures had no significant effect on the a* value of braised pork belly or the b* value of the fat layer (P > 0.05). In conclusion, freezing at −80 ℃ was more effective in preserving the water-holding capacity and textural properties of braised pork belly, thereby maintaining its overall quality.

To investigate the effect of 1-methylcyclopropene (1-MCP) combined with ethylene absorbent on postharvest softening and shrinking in passion fruits, ‘Qinmi 9’ golden passion fruits treated with 1-MCP alone or combined with ethylene absorbent were analyzed for quality parameters, cell wall metabolism, and membrane lipid metabolism indicators. The results showed that compared with the untreated control group, 1-MCP treatment effectively delayed the progression of softening and shrinking, thereby maintaining fruit quality. The combined treatment suppressed respiration intensity and delayed the onset of respiration peaks. This treatment slowed the decline of hardness and peel moisture content, reduced the shrinkage index, maintained cell wall integrity, effectively delayed the degradation of protopectin and cellulose, and inhibited the accumulation of soluble pectin. It significantly reduced the activities of pectin methylesterase (PME), polygalacturonase (PG), and exocellobiohydrolase (CX), while concurrently mitigating membrane lipid peroxidation and reducing cell membrane permeability and malondialdehyde (MDA) content. Correlation analysis indicated that the shrinkage index exhibited highly significant positive correlations with respiration intensity, soluble pectin content and PME activity (P < 0.01), and highly significant negative correlations with peel moisture content and protopectin content (P < 0.01). In summary, 1-MCP combined with ethylene absorbent delayed fruit softening and shrinking by synergistically regulating the activity of cell wall degradation enzymes and membrane lipid metabolism in passion fruits, extending the shelf life by 4–6 days. This finding provides a theoretical basis for developing preservation techniques for golden passion fruits stored at ambient temperature.

To improve the shelf quality and extend the shelf life of broccoli, this study involved analysis and modeling of the postharvest respiration process and gas exchange process in active modified atmosphere packaging (MAP). Additionally, it determined the microenvironment packaging parameters and conducted experimental validation to identify optimal microenvironment conditions for maximizing the shelf life of broccoli. ‘Naihan Youxiu’ broccoli was selected for this study. Seven respiration rate models, namely empirical, competitive, non-competitive, uncompetitive, and mixed competitive-noncompetitive enzyme kinetic models, Langmuir adsorption model, and chemical kinetic model, were established. The results showed that the empirical model had a coefficient of determination greater than 0.90 at all tested temperatures (0, 5, 10, 15, and 20 ℃), and its accuracy was validated through experiments conducted at 12 ℃, demonstrating its suitability for characterizing the respiration process of broccoli. Furthermore, the empirical model was combined with a model of gas exchange between the inside and outside of the active MAP to establish a mathematical model for broccoli preservation under active modified atmosphere conditions. Utilizing this model, the microenvironment packaging parameters for broccoli were determined as follows: at a storage temperature of 10 ℃, each package, 0.3 m × 0.3 m in size with a single-sided thickness of 4 × 10–5 m, contained 0.5 kg of broccoli. The suitable CO2 permeability coefficient of the packaging film was calculated as 47.692 mL·m/(m2·h·0.1 MPa). This study compared changes in five representative quality indicators of broccoli such as total glucosinolates and total chlorophyll during storage in packaging materials with appropriate and inappropriate CO2 permeability coefficients. The results indicated that compared with packaging materials with an inappropriate permeability coefficient, those with an appropriate permeability coefficient significantly better maintained the nutritional quality of broccoli, such as total glucosinolates, sulforaphane, and ascorbic acid contents. They also inhibited chlorophyll degradation, inactivated magnesium chelatase activity, and effectively extended the shelf life at 10 ℃ from 3–4 to 12 days. This further validates the excellent packaging parameter predictive performance of the established mathematical model for broccoli preservation under active modified atmosphere conditions.

To address the dual challenges of difficulty in detecting the spoilage levels of ginger in actual production and insufficient generalization capacity of detection models across multiple varieties, this study proposed a method for detecting spoilage levels of multiple ginger varieties based on electronic nose (E-nose) combined with a back propagation neural network (BPNN) optimized by the Boosting ensemble learning algorithm. To achieve universal detection of spoilage levels across various varieties of ginger, four varieties including Anqiu tender ginger, Shandong large ginger, Sichuan tender ginger and Yunnan small yellow ginger were selected for this study. The characteristic volatile gases produced at different spoilage stages of each variety were collected. Based on the collected sensor data, six features including baseline value, response amplitude, maximum value of the first-order derivative, transient value at the 10th second, variance, and rise time were extracted to establish the feature space. Random forest (RF), gradient boosting decision tree (GBDT), and BPNN were used to establish models for detecting ginger spoilage levels. The results showed that the BPNN model achieved the highest spoilage detection accuracy of 96.70% for Sichuan tender ginger. Given the potential for further performance improvement, the BPNN was optimized using Boosting and Bagging algorithms. The resulting Boosting-optimized BPNN model demonstrated superior performance, achieving a detection accuracy as high as 98.80% for Yunnan small yellow ginger. Furthermore, the model was validated on the remaining ginger varieties. The results showed that the accuracy for all varieties exceeded 90%. This study demonstrates that the Boosting-optimized BPNN model enables cost-effective and highly efficient detection of the spoilage of multiple ginger varieties, which holds practical significance for subsequent research on E-nose and ginger.

A method for the simultaneous detection of the residues of nine novel pesticides in plant-derived foods was developed by quick, easy, cheap, effective, rugged, and safe (QuEChERS) pretreatment combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS). The pesticides included flutianil, ipflufenoquin, mandestrobin, pyriofenone, benzpyrimoxan, isocycloseram, pyflubumide, fluazaindolizine, tolpyralate. Samples were extracted with 1% formic acid in acetonitrile followed by salting-out and phase separation using anhydrous magnesium sulfate, sodium chloride and a mixture of sodium citrate and sodium dihydrogen citrate. The extracts were purified with a mixture of N-propyl-ethylenediamine (PSA), octadecyltrimethoxysilane (C18) and graphitized carbon black (GCB). The chromatographic separation was accomplished on a T3 column (100 mm × 2.1 mm, 1.8 µm) by gradient elution using a mobile phase consisting of 5 mmol/L ammonium acetate solution (containing 0.1% formic acid) and acetonitrile. The detection was carried out in the multiple reaction monitoring (MRM) mode, and the quantification was performed using a matrix-matched standard curve. The results showed that the calibration curves for all analytes exhibited a good linear relationship in the tested concentration range (R2 ≥ 0.995), the limit of quantification (LOQ) was 0.005 to 0.01 mg/kg. At three spiked levels of 0.005, 0.01 and 0.05 mg/kg, the average recoveries ranged from 73.9% to 118.1%, with relative standard deviation (RSD) ranging from 0.8% and 12.8% (n = 6). This method is rapid, accurate, sensitive, and suitable for simultaneous quantification of these novel pesticides in plant-derived foods.

Postharvest diseases severely impair the commercial quality and storability of citrus fruits, posing a major constraint on the sustainable development of the citrus industry. Although chemical fungicide treatment remains the predominant method for disease control, their prolonged and widespread use has raised significant concerns regarding pesticide residues, environmental contamination, and the emergence of resistant pathogen strains. Consequently, there is an urgent need to develop safe, effective, and environmentally sustainable alternatives. This paper systematically reviews the types and characteristics of pathogens responsible for major postharvest infectious diseases in citrus. It discusses recent progress on physical, chemical, biological, and integrated control methods, as well as novel antimicrobial coatings and smart packaging materials in postharvest citrus disease management, along with their potential mechanisms. Additionally, it analyzes the limitations of current control measures and explores future research directions, providing a scientific basis and practical references for the green control of postharvest citrus diseases.

Staphylococcus aureus (S. aureus) is a major foodborne pathogen. Amid escalating antibiotic selection pressure, the prevalence of multidrug-resistant S. aureus strains throughout the food chain has risen continuously, posing grave threats to food safety and public health. Constituting the core regulatory framework mediating antibiotic resistance in foodborne S. aureus, signaling pathway regulatory systems are highly responsive to the food matrix and processing conditions, rendering them a critical starting pointing for deciphering bacterial resistance mechanism and designing targeted control strategies. This review systematically summarizes the current contamination status and hazard characteristics of foodborne drug-resistant S. aureus, with focus on the key signaling pathways (including quorum sensing and two-component signal transduction systems) and their roles in mediating the development of antibiotic resistance. Finally, it recapitulates signaling pathway-based targeted control strategies for S. aureus in the food chain, aiming to provide theoretical support for the development of targeted control techniques.

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast widely distributed in winemaking environments. In recent years, it has attracted increasing attention for its influence on multiple key wine quality attributes, including aroma and color. This yeast exhibits several distinctive physiological traits, such as acid production, fructophily, cryotolerance, and high osmotic stress tolerance. It also possesses substantial intraspecific genetic diversity, and its modulatory effects on wine quality are markedly strain-specific. This review systematically summarizes the nomenclature history, fundamental physiological characteristics, and fermentation performance of S. bacillaris, along with recent advances in mixed-culture fermentations with S. cerevisiae. In addition, future research directions for S. bacillaris are discussed. This review aims to provide a theoretical basis for the screening and evaluation of indigenous S. bacillaris strains in China and to promote their industrial application in winemaking.

Food-related nanoparticles (FNPs) are nanoparticles closely associated with the food industry and human health. Once entering biological environments, they spontaneously adsorb proteins to form a protein corona (PC). PC has double-edged sword functions. On the one hand, the formation of PC confers various properties on FNPs or enhance their properties. PC endows FNPs with detection capabilities, significantly improving the sensitivity and reliability compared with FNPs alone. As carriers for nutrient delivery, PC offers unique advantages. Additionally, it imparts FNPs with distinctive antibacterial properties. FNPs can form a corona with digestive enzymes in the gastrointestinal tract, which allows sustained release of active substances, improves the digestibility of hard‑to‑digest proteins, and enhance the enzymatic resistance of starch‑based matrices. On the other hand, the formation of PC may also cause adverse effects. It may increase the cellular uptake, cytotoxicity, and immune response of FNPs, and, in some cases, affect the delivery efficiency of FNPs as delivery carriers. Therefore, anti‑protein adsorption strategies for FNPs are necessary. This review summarizes the formation and influencing factors of PC, elaborates on the applications of PC in the food field, as well as the strategies for inhibiting PC formation, with the aim of promoting the application of PC and FNPs in food.

Polysaccharides are one of the four essential biomolecules for life and exhibit diverse biological activities and functional properties. The development and application of polysaccharides depend on the discovery of high-quality polysaccharides, the elucidation of their fine structures, and the advancement of their synthesis and preparation technologies. However, conventional extraction and research methods are plagued by high energy consumption, environmental pollution, and low efficiency. Polysaccharide green manufacturing technologies are designed to obtain, modify, and produce functional polysaccharides through environmentally friendly and sustainable approaches. Current research progress mainly involves three aspects: green extraction, green modification, and synthetic biology. Green extraction technologies achieve low energy consumption and high efficiency while maximally preserving the native structure of polysaccharides. On this basis, green modification technologies enable targeted structural modification, thereby improving the physicochemical properties and biological activities of polysaccharides. In addition, synthetic biology provides new strategies for the de novo design and controllable synthesis of polysaccharides with specific structures and functions. This review summarizes recent advances in the green extraction, green modification, and synthetic biology of polysaccharides, aiming to provide theoretical support and technical references for the sustainable development and high-value utilization of polysaccharide resources.

As metabolites of phthalate esters (PAEs), monophthalate esters (mPAEs) can enter the human body through dietary intake, dermal contact, and other routes. They have been widely detected in human blood, urine, and other body fluids and tissues. Due to their teratogenic, carcinogenic, and mutagenic effects, as well as reproductive, developmental, and embryonic toxicity, mPAEs can disrupt endocrine homeostasis, thereby posing significant risks to human health. This article summarizes the sources, formation mechanisms, structural characteristics, toxicity, and quantitative analysis of mPAEs, aiming to provide a theoretical reference for further research on mPAEs.