Probiotics have garnered extensive attention for their roles in regulating host metabolism, immune homeostasis, and gut ecological balance; however, the material basis underlying these functions and the prevailing research paradigms continue to evolve. This review summarizes recent progress in probiotic research from two perspectives: material basis and research paradigms. With respect to material basis, it outlines how probiotic surface-associated components (including adhesins, pili, exopolysaccharides, and cell wall microbe-associated molecular patterns) interact with host receptor axes and elucidates their roles in colonization, immunomodulation, and signal transduction. It also summarizes the roles of probiotic-derived metabolites, including short-chain fatty acids, bile acids and their metabolites, vitamins, polyamines, and neuroactive compounds, in regulating host metabolism and signaling pathways. In addition, it discusses how cross-feeding, niche occupation, and colonization resistance contribute to maintaining gut homeostasis. Regarding research paradigms, it reviews and highlights how emerging multimodal methods such as single-cell technologies, multi-omics integration, organ-on-a-chip platforms, humanized animal models, and clinical studies advance functional dissection and causal verification. Finally, in the context of precision nutrition and individualized medicine, it outlines future application directions and research priorities for probiotics.

To systematically explore the mechanism underpinning the influence of combination of Lu’an Guapian tea, Cassiae Semen and Lycium barbarum on glycolipid metabolism, this study initially identified 32 core functional targets associated with metabolic dysfunction-associated steatotic liver disease (MASLD) for these three ingredients using the TCMSP, PharmMapper, and GeneCards databases. Gene Ontology (GO) functional and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analyses were performed using the DAVID database, which revealed significant enrichment of these targets in pathways such as diabetic cardiomyopathy, lipid and atherosclerosis, and insulin resistance (IR). A “drug-component-target-pathway” four-dimensional network was further constructed and analyzed topologically. The findings suggested that epigallocatechin gallate and epigallocatechin may be the principal active compounds responsible for ameliorating MASLD. Additionally, molecular docking analyses revealed that these active constituents interacted with key targets (insulin receptor (INSR), AKT serine/threonine kinase 1 (AKT1), glycogen synthase kinase-3 beta (GSK3β), protein tyrosine phosphatase non-receptor type 1 (PTPN1)) in the IR signaling pathway primarily through hydrogen bonding and hydrophobic interactions. A HepG2 cell model of IR was employed to assess the hypoglycemic and lipid-lowering effects of combinations at different ratios. The results indicated that combination of Lu’an Guapian tea, Cassiae Semen, and L. barbarum at 1:1:2 exhibited the most significant hypoglycemic activity, whereas their 2:1:1 combination showed the best lipid-lowering efficacy. This study provides a theoretical foundation for the development of functional plant-based formulations.

This article comprehensively summarizes recent progress in the research and application of Alpinia officinarum Hance and its aroma components, with a focus on the extraction, analysis, and identification of its essential oil―the primary source of its aroma. Specifically, it compares the advantages and disadvantages of different methods for extracting aroma components, and discusses the lack of rigor in current qualitative and quantitative analyses. It reviews the methods for identifying key aroma components, and presents a framework for the construction of a comprehensive flavor characterization system. In addition, this paper systematically reviews the application status of A. officinarum Hance and its essential oil in the food, medicine, and other industries. Through a comprehensive analysis of existing literature and research results, this article aims to provide theoretical references and practical guidance for the varietal selection, deep processing, and comprehensive utilization of A. officinarum Hance.

This study aimed to investigate the effects of different stages of blooming and processing on the compositional characteristics and in vitro bioactivities of crude polysaccharides from jasmine flowers. Blooming flowers, unopened buds, spent flowers after essential oil extraction, and spent flowers after tea scenting were used as raw materials for preparation of crude polysaccharides by hot water extraction. The extraction yield, basic chemical composition, monosaccharide composition, in vitro antioxidant and digestive enzyme inhibitory activities of crude polysaccharides from the four materials were systematically compared, and the correlation between compositional characteristics and bioactivities were further analyzed. The results showed that extraction methods and raw materials significantly affected the yield of crude polysaccharides (P < 0.05). Hot water extraction resulted in relatively higher yields ranging from 13.91% to 19.46%, with the highest yield obtained from unopened buds (19.46%). Chemical composition analysis revealed significant differences among the four crude polysaccharide samples in total sugar, uronic acid, protein, total phenolic, and total flavonoid contents. Crude polysaccharides from unopened buds showed the highest total sugar (43.15%) and uronic acid (17.59%) contents. Monosaccharide composition analysis indicated that all samples were heteropolysaccharides mainly composed of arabinose, galactose, glucose, rhamnose, xylose, mannose, and uronic acids, although their proportions varied among samples. In vitro bioactivity evaluation showed that crude polysaccharides from unopened buds exhibited relatively stronger 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity (79.20% at 1.2 mg/mL) and inhibitory activities against α-amylase and α-glucosidase (60.23% and 42.92% at 5 mg/mL, respectively). Crude polysaccharides from spent flowers after tea scenting showed relatively high 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity (99.14% at 5 mg/mL). All polysaccharide samples exhibited moderate to low inhibitory effects against pancreatic lipase, with the highest value of 34.62%. Correlation analysis indicated that total sugar and uronic acid contents tended to be positively correlated with several antioxidant and enzyme inhibitory activities. In conclusion, crude polysaccharides from jasmine flowers at the different stages of blooming and processing exhibited in vitro antioxidant and digestive enzyme inhibitory activities. The by-products from jasmine essential oil extraction and tea scenting can serve as potential polysaccharide resources, laying the foundation for the high-value utilization of jasmine flowers.

To explore the effect of the reddening phenomenon in late-harvest grapes on the quality and flavor of sweet white wine from the eastern foothill of Helan Mountain, Ningxia, this study selected white wine grapes (Vitis vinifera L. cv. Petit Manseng) from the same plot and the same delayed harvest period in this region as raw materials for winemaking. Normal late-harvest grapes were taken as control. Grapes exhibiting the reddening phenomenon were hand-selected and harvested, and pilot-scale fermentations of reddened-withered late-harvest sweet white wine (RSW) and non-reddened late-harvest sweet white wine (NSW) were carried out. Basic physicochemical parameters, CIELab color parameters, volatile compounds, phenolic substances, biogenic amines, and mycotoxins of the wines were determined. In addition, a sensory evaluation was performed. The results showed that: 1) RSW had significantly higher reducing sugar and volatile acid contents than NSW (P < 0.05); 2) RSW had higher yellow hue and color saturation than NSW, while NSW showed higher lightness; 3) the contents of acids, alcohols, acetates, carbonyl compounds and other volatile substances in RSW were significantly higher than those in NSW (P < 0.01); 4) the contents of flavonols and flavanols were significantly higher, and the content of phenolic acids was significantly lower in RSW than in NSW (P < 0.05); 5) the contents of biogenic amines in both RSW and NSW were below the legal limits, and no harmful mycotoxins were detected; and 6) sensory aroma significantly differed between RSW and NSW (P < 0.05)—RSW was characterized by overripe fruit aroma with greater structural complexity and intensity, whereas NSW was dominated by fresh fruit aroma and performed better in purity and freshness. Our findings provide a theoretical basis and technical support for raw material selection, process optimization, and flavor modulation in the production of domestic sweet white wine.

Objective: To investigate the effect of combined foliar application of zinc fertilizer and pesticides on the zinc bioavailability in wheat grains and their products. Methods: A two-year field experiment was conducted, with five treatments applied at the anthesis stage [control, Zn, Zn + thiophanate-methyl/cypermethrin (Zn + P1P2), Zn + thiophanate-methyl/propargite (Zn + P1P3), and Zn + cypermethrin/propargite (Zn + P2P3)], and five treatments applied at the milking stage [control, Zn, Zn + imidacloprid/triadimefon (Zn + P4P5), Zn + imidacloprid/carbendazim (Zn + P4P6), and Zn + triadimefon/carbendazim (Zn + P5P6)]. The concentrations of zinc, iron, manganese, and phytic acid (PA) in wheat grains and their products (flour, bran, steamed bread), as well as the quality attributes of steamed bread, were determined. Zinc bioavailability was evaluated using PA/Zn molar ratio and the total daily absorbed zinc (TAZ) model. Results: Compared with the control group, the combined foliar application of Zn with two pesticides at the anthesis stage (Zn + P1P2, Zn + P1P3, Zn + P2P3) or at the milking stage (Zn + P4P5, Zn + P4P6, Zn + P5P6) significantly increased the Zn concentration in wheat grains, flour, bran and steamed bread by 64.41%-94.21%, 54.99%–89.99%, 67.08%–86.67% and 56.31%-84.03%, respectively, but had no significant effect on grain yield or phytic acid content. Meanwhile, the combined application significantly reduced the PA/Zn molar ratio and increased the TAZ value, indicating a marked improvement in Zn bioavailability. Compared with the Zn-alone treatment, the combined application of Zn and pesticides did not significantly affect the Zn concentration or Zn bioavailability in flour, bran or steamed bread, nor were there any significant differences in Zn concentration or bioavailability between the anthesis and milking stage treatments. During the milling of zinc-enriched wheat, the loss rate of PA (89.46%–91.41%) was higher than that of Zn (83.93%–88.13%), resulting in a 1.43-fold higher Zn bioavailability in flour than in grains. During steamed bread making, PA concentration further decreased (68.04%–72.82%) while Zn concentration increased (11.35%–13.69%), leading to a significantly improved Zn bioavailability in steamed bread, which was 3.30 and 4.94-fold higher than that in flour and grains, respectively. In addition, the combined application of Zn and pesticides did not negatively affect the content or bioavailability of Fe and Mn, nor did it affect the quality of steamed bread. Conclusion: The combined foliar application of zinc fertilizer with pesticides commonly used by farmers at the anthesis or grain-filling stage can effectively increase the Zn content and bioavailability in wheat grains and their products (especially steamed bread), providing a practical and feasible approach to improving human zinc nutrition and health.

This study systematically investigated the changes in key physicochemical properties and doneness of Litopenaeus vannamei during thermal processing. The results showed that under 70 ℃ processing conditions, the core temperature of shrimp rose rapidly and stabilized after approximately 5 min; the astaxanthin content first increased and then decreased, corresponding to a color change from brownish to bright red. Protein denaturation and moisture migration induced by thermal processing significantly affected the water-holding capacity, resulting in decreased elasticity and increased hardness of shrimp meat. Scanning electron microscopy (SEM) results confirmed that heat treatment caused structural damage to myofibrils. By matching the key data obtained at 70 ℃ with those at 100 ℃, five critical control points for shrimp during thermal processing at 100 ℃ were identified: 0, 60, 100, 120, and 180 s. On this basis, relevant indicators of shrimp doneness at each control point were further clarified, and a multidimensional doneness evaluation system applicable to shrimp processing was established. This research provides a theoretical basis for the development of processed shrimp products, prepared meal production, and the optimization of intelligent cooking processes.

This study analyzed 25 red Fuji apple samples collected from four typical production regions in China (the Bohai Bay Rim Region, the Old Course of the Yellow River, characteristic production regions, and Northwestern Plateau) to develop a standardized sensory attribute system and to characterize sensory quality differences among and within production regions. Through primary screening based on geometric mean values and secondary screening by multivariate statistical analysis, a total of 24 core sensory descriptors were identified, encompassing appearance (8), taste (3), aroma (5), and texture (8). Quantitative descriptive analysis (QDA) based on this sensory framework revealed significant differences among apples from different production regions in sweetness-acidity balance, aroma characteristics, and textural attributes. Overall, apples from the characteristic production regions showed higher sweetness, larger watercore areas, and stronger aroma intensity. Representative samples from Yantai in the Bohai Bay Rim Region (YT-01), Lingbao in the Old Course of the Yellow River (LB-01), Aksu in the characteristic production regions (AKS-02), and Liquan in the Northwestern Plateau (LQ) exhibited the best overall sensory quality. The sensory attribute system developed in this study provides a scientific basis for the quality evaluation, regional characterization, and product grading of red Fuji apples.

In this study, essential oil (WLEO) from wampee leaves was extracted by steam distillation, and its chemical composition was analyzed using gas chromatography-mass spectrometry (GC-MS). The results showed that WLEO was mainly composed of sesquiterpene alcohols and sesquiterpene hydrocarbons. Subsequently, its inhibitory effects and underlying mechanisms against Streptococcus mutans and its biofilms were systematically evaluated. It was demonstrated that WLEO exhibited significant inhibitory effects against S. mutans, with an inhibition zone diameter of (22.33 ± 0.74) mm. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined to be 2.5 and 5 mg/mL, respectively. The bacterial growth curve further confirmed that WLEO effectively inhibited bacteria growth at the MIC. Crystal violet staining and XTT assays showed that WLEO significantly reduced the total biomass and metabolic activity of S. mutans biofilms. Furthermore, WLEO suppressed biofilm formation by inhibiting extracellular polysaccharide synthesis. Membrane potential analysis and live/dead fluorescence staining revealed that WLEO disrupted the integrity of the bacterial cell membrane, resulting in the leakage of intracellular components. Untargeted metabolomics analysis further revealed that WLEO exerted its antibacterial activity by interfering with lipid metabolism, energy metabolism and other related metabolic pathways. Collectively, these results suggest that WLEO inhibits the growth and biofilm formation of S. mutans through a synergistic multitarget mechanism, providing a theoretical basis for its potential application in the food and related fields.

To elucidate the mechanism of the synergistic effect of Pickering stabilization with lipid droplets and glycyrrhizic acid (GA) on enhancing the stability of emulsion foams, this study systematically analyzed the sensory attributes, plasticity, stability, overrun, rheological properties, and microstructure of emulsion foams, and the effects of different oil phases, including soybean oil (SO) and its mixture with coconut oil (SO/CO) at a 1:1 ratio (V/V), and GA addition on the stability of emulsion foam systems was investigated. The results demonstrated that GA addition significantly improved whipping capacity and foam texture, and the optimal addition level was 1.5%. Compared with SO, emulsion foams formed by SO/CO exhibited superior whipping capacity, better shape retention, minimal bubble collapse, and smoother surfaces. Rheological measurements and confocal laser scanning microscopy (CLSM) further revealed that both oil-phase composition and GA concentration influenced the viscoelasticity and microstructure of emulsion foams. Compared with SO emulsion foams, SO/CO + GA emulsion foams showed higher apparent viscosity, storage modulus (G’), and loss modulus (G”), indicating better anti-disturbance ability and mechanical strength. Furthermore, these foams exhibited higher bubble density and more regular bubble shapes, with a more compact interfacial network formed by lipid particles. This enhancement was mainly attributed to the higher melting point of CO, whose solidification promoted the formation of lipid droplets with a more pronounced Pickering stabilization effect. These droplets interacted with GA in the continuous phase to form a network, thereby stabilizing emulsion foams. Overall, this study elucidates the stabilization mechanism of oil-in-water (O/W) Pickering emulsion foams in collaboration with GA, providing an important theoretical basis for developing stable, sensory-driven plant-based emulsion foam products.

This study investigated the effects of freeze-thaw cycles on the texture, structure and freeze-thaw stability of soybean protein isolate (SPI) gels, and examined the improving effects of methylcellulose (MC), sodium hexametaphosphate (SHMP) and their combination on the gel properties of SPI. Different SPI gels were prepared and subjected to zero to five freeze-thaw cycles. Water-holding capacity (WHC), moisture distribution, texture profile analysis (TPA), rheological measurements, surface hydrophobicity, intermolecular forces, turbidity, particle size and zeta potential analysis, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM) were employed to systematically evaluate gel texture, structure, and freeze-thaw stability. The results showed that freeze-thaw cycles significantly reduced the water-holding capacity of SPI gels, increased their hardness and viscosity, disrupted the microstructure, and induced changes in intermolecular forces and secondary structure. Gels containing MC exhibited higher WHC and hardness but poorer freeze-thaw stability; gels containing SHMP demonstrated better freeze-thaw stability, although the improvement in gel network structure was not significant. The combined addition of MC and SHMP significantly enhanced WHC, firmness, resilience, and freeze-thaw stability. The combined cross-linking effect of MC and SHMP facilitated the formation of a denser gel network, suppressed ice crystal growth, and preserved network integrity. This study provides a theoretical basis for the utilization of soy protein gels in the food industry.

This study investigated the effects of different addition levels (high, middle, low) of blueberry anthocyanins (BA) on the interactions, physicochemical properties, and in vitro simulated digestion characteristics of complexes formed between BA and Vicia faba protein (VFP), designated as L-BA, M-BA, and H-BA. Particle size distribution was used to characterize the complexes. The mechanism underlying the influence of BA concentration on its interaction with VFP was explored using ultraviolet-visible (UV-Vis) absorption spectroscopy, fluorescence spectroscopy, and molecular docking. Furthermore, the color, water-holding capacity (WHC), oil-holding capacity (OHC), foaming properties, emulsifying properties, and in vitro simulated digestion characteristics of the complexes were studied. The results showed that as BA concentration increased, the particle size of the complexes decreased and the particle size distribution became more uniform. UV-Vis absorption spectra indicated a red-shift in the characteristic absorption peaks of the complexes. Additionally, the intrinsic fluorescence intensity of the protein decreased in a concentration-dependent manner (P < 0.05). Synchronous fluorescence spectroscopy further revealed that the hydrophobicity of the microenvironment around tryptophan and tyrosine residues increased significantly with increasing concentration of BA (P < 0.05). Molecular docking simulations suggested that anthocyanins bound to the protein’s active sites through hydrogen bonding, hydrophobic interactions, and π-cation interactions. BA concentration and pH cooperatively determined the color changes of the complexes. Moderate BA addition significantly enhanced the WHC and OHC of the complexes (P < 0.05), while excessive addition led to a reduction in the foaming capacity, foam stability, emulsifying capacity, and emulsion stability. In vitro simulated digestion experiments demonstrated that the complexes effectively maintained the digestive stability of anthocyanins. Specifically, the H-BA complex achieved a BA retention rate of 74.34%. Furthermore, the 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing power of the complexes were significantly higher than those of free BA (P < 0.05). Collectively, complexation with VFP effectively preserved BA stability and its antioxidant activity. This study provides a theoretical foundation for the application of BA-VFP complexes in functional foods.

This study aimed to evaluate the enzymatic properties and inducible expression efficiency of nitric oxide synthase (NOS) produced by Staphylococcus xylosus ATCC 29971, and to explore the effects of different inducers on the color development capacity of the strain by regulating NOS activity in a metmyoglobin model system. Results showed that NOS exhibited the highest catalytic activity at 45 ℃, with an optimal pH of 7.0, and maintained favorable stability even at pH 4.0. Na+ exerted a significant inhibitory effect on NOS activity, whereas Ca2+ effectively enhanced NOS activity (P < 0.05). The maximum reaction velocity and Michaelis constant of NOS were determined to be 0.90 μmol/(L·min) and 9.98 μmol/L, respectively. Ascorbic acid and L-arginine showed the most prominent enhancing effects on NOS activity at 1 mmol/L and 50 mmol/L, respectively (P < 0.05). Among three sugars tested, sucrose (5%) was the most effective inducer of NOS. In the metmyoglobin model system, these inducers significantly increased the a* value and strengthened the intensity of the characteristic absorption peaks at 542 and 581 nm. These findings indicated that the inducers could effectively facilitate the conversion of metmyoglobin to nitrosylmyoglobin by improving NOS activity, thereby enhancing the color development. By clarifying the enzymatic properties of NOS from S. xylosus ATCC 29971 and its regulatory strategies for enzyme production, this study provides a valuable reference for color development and functional applications in low-nitrite fermented meat products.

An efficient biosynthetic pathway in Escherichia coli MG1655 ΔlacI for the production of sarcosine was constructed in this study. First, the β-piperidone-2-carboxylic acid reductase gene (dpkA) from Pseudomonas putida was overexpressed via a plasmid. This enzyme is capable of catalyzing the synthesis of sarcosine from glyoxylate and methylamine. The optimal catalytic temperature, pH, and cell concentration were determined through single-factor experiments. Subsequently, to enable the engineered strain to accumulate glyoxylate through endogenous metabolism, the repressor gene iclR and the malate synthase gene aceB were knocked out, while the isocitrate lyase gene aceA was genomically overexpressed. Furthermore, to enhance the supply of nicotinamide adenine dinucleotide phosphate (reduced form), the glucose-6-phosphate dehydrogenase gene (zwf) was overexpressed by both genomic integration and plasmid-based expression, thereby improving the fermentation yield of sarcosine. Ultimately, the engineered strain E. coli S6 successfully synthesized 55.6 mmol/L of sarcosine using glucose and methylamine as substrates in a 5-L bioreactor. This study constructed an innovative microbial cell factory for the efficient biosynthesis of sarcosine, achieving directional substrate conversion through metabolic engineering, thereby providing a scalable technological pathway and theoretical framework for the green production of industrial chemicals.

This study evaluated the colonization ability of commercial Saccharomyces cerevisiae RX60 after inoculated into ‘Petit Verdot’ and ‘Marselan’ grapes in 5-ton fermenters, and also investigated the structure of wild yeast populations and the aroma profiles of the resulting wines. The results showed that the colonization ability of RX60 varied significantly among different grape varieties. In ‘Petit Verdot’, RX60 exhibited a strong colonization ability (63.39% at the end of fermentation), while its colonization ability was relatively weak in ‘Marselan’ (only 7.14%). Additionally, the structure of wild yeast populations differed markedly between the two varieties: six genera and ten species of yeast were isolated from ‘Petit Verdot’, including seven genotypes of wild S. cerevisiae; whereas three genera and four species were isolated from ‘Marselan’, with 34 wild S. cerevisiae genotypes. In terms of aroma, the total content of higher alcohols in ‘Marselan’ was 1.36 times that in ‘Petit Verdot’, while the total ester content in ‘Petit Verdot’ was 2.12 times that in ‘Marselan’, primarily characterized by marked accumulation of ethyl hexanoate, ethyl decanoate, and isoamyl acetate. This study demonstrated that the colonization ability of commercial S. cerevisiae was influenced by the wild yeasts present in different grape varieties. Significant competition was observed between commercial and wild yeasts during fermentation, and this competition played a crucial role in shaping the aroma profile and sensory characteristics of wine.

To investigate the effects of cultivation practices on microbial communities and volatile flavor compounds during spontaneous fermentation of Marselan wine, this study used Marselan grapes from conventional (CV), natural farming (NF), and biodynamic (BD) cultivation systems as raw materials for winemaking. High-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to analyze the composition and successional patterns of microbial communities and volatile flavor compounds during fermentation. Redundancy analysis (RDA) and Spearman correlation analysis were used to explore the relationships between indigenous core microorganisms and volatile flavor compounds. The results indicated that BD wine samples exhibited higher overall microbial diversity than NF and CV samples. The dominant fungal genera in the early fermentation stage were Alternaria, Cladosporium, and Botrytis, while Saccharomyces and Hanseniaspora became dominant as fermentation progressed. The dominant bacterial genera included Cupriavidus, Tatumella, Lactobacillus, Massilia, Sphingomonas, and Pseudomonas. Cupriavidus and Pseudomonas were dominant in the CV mode, while Tatumella and Lactobacillus exhibited the highest relative abundance in the BD mode. The variety and concentration of flavor compounds were the highest at the end of fermentation, with significant differences among modes. RDA results indicated that for the BD mode, Tatumella, Saccharomyces, and Hanseniaspora were positively correlated with 1-pentanol and acetaldehyde. In the NF mode, Lactobacillus was positively correlated with hexanal, and linalool, while Hanseniaspora was positively correlated with acetaldehyde but negatively correlated with linalool. In the CV mode, decanal, dodecanal, and other aldehydes were positively correlated with Cupriavidus and negatively correlated with Botrytis and Cladosporium. Spearman analysis further confirmed that Saccharomyces showed strong positive correlations with most aroma compounds, while Botrytis and Cladosporium exhibited negative correlations with certain alcohols. This study provides theoretical support for elucidating how cultivation practices influence the aroma quality of wine by shaping the microbial community.

To explore the effect of Saccharomyces cerevisiae fermentation on the bioactivity of a water extract from Rosa ‘Crimson Glory’ petals, this study evaluated the differences in in vitro antioxidant and anti-inflammatory activities of the unfermented and fermented water extract. Additionally, non-targeted metabolomics combined with molecular docking technology was employed to identify potential bioactive compounds related to these functions. Results demonstrated that the fermentation significantly enhanced both the antioxidant and anti-inflammatory capacities of the extract. Metabolomic analysis identified 914 metabolites, among which 98 (67 up-regulated, 31 down-regulated) were selected as candidate biomarkers based on multivariate statistical analysis. To pinpoint the key contributors to the enhanced bioactivity, the up-regulated metabolites were docked to inducible nitric oxide synthase (iNOS). Among them, vaccinoside (−8.8 kcal/mol), 6-O-galloylsucrose (−7.3 kcal/mol), and tryptophol (−7.1 kcal/mol) exhibited the strongest binding affinities, suggesting their potential roles as iNOS inhibitors. These findings indicate that yeast fermentation enriches the water extract from rose with specific bioactive compounds, thereby augmenting its health benefits. This provides a scientific basis for developing targeted functional beverages.

To explore the microbial community dynamics, differential metabolites and potential metabolic pathways in the milk of yak and cattle-yak in Gannan area, this study selected 6 yaks and 6 cattle-yak from the same natural grazing condition. Milk samples were collected from these animals for analysis of microbial communities and metabolites by single-molecule real-time sequencing and non-targeted metabolomics. The results showed that there was no significant difference in the microbial diversity or community composition between yak and cattle-yak milk (P > 0.05), while the bacterial abundance in the cattle-yak milk was higher than that in yak milk. The dominant bacterial phyla in the two types of milk were Proteobacteria, Firmicutes and Bacteroidota. The dominant genera in yak milk were Bacteroides, unclassified_Sphingobacteriaceae, unclassified_Muribaculaceae, Lachnospiraceae_NK4A136_group, and Prevotellaceae_UCG_001, while those in cattle-yak milk were Lactobacillus, Bacteroides, and Streptococcus. The metabolites D-glucosamine-6-phosphate, indole-3-methanol, N-methyl-L-aspartic acid, histidine betaine, and histidine-glutamate in yak milk might enhance its nutritional value by improving lipid stability, antioxidant capacity, and the efficiency of protein synthesis; while the metabolites linoleic acid and 3-methoxy-4-hydroxybenzaldehyde in cattle-yak milk might affect its oxidative stability and flavor characteristics. In conclusion, under the same grazing conditions, there was no significant difference in microbial diversity between the milk of yak and cattle-yak. However, the microbial communities of cattle-yak milk exhibited higher richness than those of yak milk. The metabolic characteristics of yak milk were related to nutritional fortification and antioxidant/protein synthesis, while the metabolic characteristics of cattle-yak milk might be related to the regulation of oxidative stability and flavor characteristics.

Nutritional powders with various carbohydrates (corn syrup solids, isomaltulose, crystalline fructose, maltitol, tapioca dextrin, resistant dextrin, and oligofructose) added were prepared using concentrated whey protein powder and plant fat powder as the main raw materials. The effects of the type and content of carbohydrates on the in vitro digestion characteristics and expected glycemic index (eGI) of nutritional powders were investigated. On this basis, the relationship between different carbohydrates and eGI was explored using the logarithm of slope (LOS) model and the combination of parallel and sequential (CPS) model, and a glycemic index (GI) prediction model was constructed. The results showed that crystalline fructose, maltitol, and oligofructose significantly reduced the eGI of nutritional powders by decreasing the rate and degree of hydrolysis during digestion (P < 0.05). In contrast, tapioca dextrin and corn syrup solids increased the hydrolysis rate during the fast digestion stage, leading to a higher eGI, whereas isomaltulose did not affect the eGI (P > 0.05). Meanwhile, LOS and CPS analysis showed that all carbohydrate combinations except those at low levels of corn syrup solids or tapioca dextrin exhibited a mixed digestion pattern with sequential/parallel kinetics. Finally, a prediction model for GI was established as follows: GI = 46.347 + 0.142 × isomaltulose − 0.925 × crystalline fructose − 3.004 × maltitol + 2.090 × corn syrup solids + 1.406 × tapioca dextrin – 0.054 × resistant dextrin – 1.555 × oligofructose. The results provide a theoretical basis for the formulation design and nutritional evaluation of nutritional powders.

Purpose: To investigate the ameliorative effect of Citrus aurantium L. var. amara Engl. flower essential oil (CEO) on depressive-like behaviors in mice and its potential antidepressant mechanism from the aspects of peripheral serum and central hippocampus. Methods: The major volatile components of CEO were analyzed using gas chromatography-mass spectrometry (GC-MS). A mouse model of depressive-like behavior was established via chronic corticosterone injection combined with chronic restraint stress. The antidepressant effect of CEO was evaluated by behavioral tests and histopathological analysis. Transcriptomics and untargeted metabolomics were used to analyze changes in hippocampal gene expression and peripheral serum metabolites in mice. Molecular docking was performed between the major components of CEO and the key pathway proteins. Results: CEO, containing 40 chemical components, effectively improved the behavioral performance of depressive-like mice and alleviated damage to their hippocampal and colonic tissues. Analysis of differentially expressed genes in the hippocampus revealed that CEO may upregulate the expression of genes encoding multiple key complexes in the oxidative phosphorylation pathway via the adenosine monophosphate-activated protein kinase (AMPK)/silent information regulator 1 (SIRT1) signaling pathway. In addition, CEO increased the serum level of indole-3-acetic acid and decreased the abundance of various metabolites such as pantothenic acid and corticosterone, which are involved in pathways including tryptophan metabolism, pantothenic acid and coenzyme A biosynthesis, and steroid hormone biosynthesis. These findings suggest that CEO may alleviate depressive symptoms by regulating peripheral energy metabolism-related signals to activate the oxidative phosphorylation pathway in the hippocampus. Molecular docking indicated that β-ocimene, nerolidol, and geranyl acetate present in CEO could bind stably to the key complexes in the oxidative phosphorylation pathway. Conclusion: CEO exerts a definite antidepressant effect, which may be mediated through activating the oxidative phosphorylation pathway and further via the “peripheral-central-energy metabolism” pathway. This study establishes a preliminary basis for the development of functional foods based on C. aurantium L. var. amara Engl. flower.

To explore the effects and mechanisms of hydroxy-α-sanshool (HAS) on the redox state in insulin-resistant cells, a cell model of insulin resistance (IR) was constructed using glucose combined with free fatty acid as the inducer. After HAS intervention, intracellular total cholesterol (TC), triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), malondialdehyde (MDA), and superoxide dismutase (SOD) levels were measured, and the relative mRNA and protein expression of key genes associated with lipid metabolism, oxidative stress and endoplasmic reticulum stress were detected by quantitative real-time polymerase chain reaction (real-time PCR) and Western blotting. The results showed that HAS significantly up-regulated the expression of nuclear factor erythroid 2-related factor 2 (Nrf2) signaling pathway and its downstream antioxidant genes such as heme oxygenase 1 (HO-1), glutamate cysteine ligase modifier subunit (GCLM) and NAD(P)H quinone oxidoreductase 1 (NQO1) in HepG2 cells. HAS also induced the expression of endoplasmic reticulum stress-related proteins such as binding immunoglobulin protein (Bip), C/EBP homologous protein (CHOP), inositol-requiring enzyme (IRE), and X-box binding protein 1 (XBP1), and down-regulated the expression of key genes related to the de novo synthesis of fatty acids acetyl-CoA carboxylase (ACC) and fatty acid synthase (FASN). It was shown that HAS reduced the rate of de novo fatty acid synthesis in insulin-resistant cells and activated the Nrf2/HO-1 and protein kinase R-like endoplasmic reticulum kinase (PERK)/CHOP signaling pathways to ameliorate the imbalance of redox homeostasis.

Utilizing molecularly imprinted polymers with polyethylene glycol (MIPP) for the delivery of magnolol (MAG) and the adsorption of fumonisin B1 (FB1), a natural product delivery system was developed to achieve the dual objectives of “toxicity reduction and efficacy enhancement”. Molecularly imprinted polymers (MIPs) were synthesized via microemulsion polymerization. A delivery system (MAG@MIPP) capable of specifically adsorbing FB1 was constructed by loading MAG onto MIPs through hydrogen bonding interactions. The physicochemical properties of the delivery system were characterized using multiple techniques, including scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier transform infrared spectroscopy (FTIR), particle size analysis, nitrogen adsorption and desorption, and computational molecular interactions. Liquid chromatography-mass spectrometry (LC-MS) was employed to evaluate the encapsulation efficiency, release profile, and adsorption capacity of the delivery system. The results showed that the average particle size of the prepared delivery system was 223 nm, and the encapsulation efficiency of 2 mg of MAG@MIPP for MAG was 45.95 μg. Under optimal conditions, it released 31.45 μg of MAG while adsorbing 2.929 μg of FB1, thereby effectively suppressing FB1-induced neurotoxicity. The MAG@MIPP nanocarrier system developed in this study enabled both the delivery of magnolol and the targeted adsorption of FB1, thus reducing the toxicity of FB1. This approach provides novel insights for the development of MIP nanocarriers for natural products.

This study utilized food-grade zein and gum arabic to construct a quercetin-kaempferol nanodelivery system (QUE-KAE-NPs) for synergistic encapsulation and targeted delivery. The optimal ratio of QUE to KAE was determined to be 2:1, and the optimal ratio of zein and gum arabic was 1:1, yielding nanoparticles with small particle size and high stability. Characterization confirmed successful encapsulation, and the nanosystem demonstrated excellent stability under various conditions and sustained-release properties in the gastrointestinal tract. Animal studies revealed that QUE-KAE-NPs significantly reduced blood glucose levels in diabetic mice, improved insulin resistance and lipid metabolism disorders, enhanced antioxidant capacity, and mitigated organ damage. This research provides a novel strategy for the efficient delivery of natural hypoglycemic compounds, with promising application prospects.

Pre-packaged fish bone soup offers a novel approach for the high-value utilization of tilapia (Oreochromis niloticus) processing by-products such as fish bones. This study investigated the effects of two reheating methods (boiling and microwave) on the flavor and taste characteristics of laboratory-developed pre-packaged tilapia fish bone soup before and after frozen storage (days 0 and 15) using gas chromatography-ion mobility spectrometry (GC-IMS), an electronic nose, and an electronic tongue. The electronic nose and electronic tongue results indicated that the microwave-treated fish soup group exhibited the highest richness response values, with the strongest sensor responses observed for methyl compounds, aldehydes, alcohols/ketones, and hydrogenated compounds, confirming that its flavor characteristics were maintained at a high level. GC-IMS analysis indicated that reheating after freezing significantly reduced the contents of certain odor-active compounds in the fish soup samples. Among the reheated fresh fish soup samples, microwave reheating resulted in the most pronounced flavor profile. Specifically, the signal intensity of 3-methyl-1-butanol increased to 0.016 mg/kg, while the ethanol content decreased significantly to 1.33 mg/kg. The ester content notably increased to 0.52 mg/kg, and the acid content was significantly lower than in the boiling treatment group. In conclusion, microwave reheating is conducive to better flavor retention of tilapia fish bone soup packets. This research provides a scientific basis for the high-value utilization of tilapia processing by-products and offers theoretical insights for flavor regulation and the processing of pre-prepared soup products.

In this study, metagenomics combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to investigate the dynamic changes in four ethyl esters (ethyl lactate, ethyl acetate, ethyl butyrate, and ethyl caproate), microbial communities, and ester synthase-encoding genes during the fermentation of qingxiangxing baijiu. The results showed that ethyl acetate, ethyl butyrate, and ethyl caproate accumulated rapidly in the early stage of fermentation (0–3 days), while ethyl lactate started to accumulate rapidly on the 5th day. Based on the characteristics of microbial communities, the fermentation process could be divided into two stages (day 0 and days 3–28). Saccharomyces, Lactobacillus, and Rhizopus were not only the dominant genera in the early fermentation stage but also the differential genera between the two fermentation stages. Correlation analysis revealed that Saccharomyces and Lactobacillus were significantly correlated with ethyl lactate (P < 0.05), while Rhizopus was significantly correlated with ethyl acetate (P < 0.05). According to the results of Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation, the genes encoding hemiacetal dehydrogenation, alcohol acetyltransferases, and esterase dominated throughout the fermentation process. In the early fermentation stage, hemiacetal dehydrogenases and alcohol acetyltransferases were the predominant enzymes, which were also primarily responsible for the differences between the two stages. Further analysis of species contribution indicated that hemiacetal dehydrogenases were mainly derived from Leuconostoc and Weissella in the early fermentation stage, whereas they were primarily sourced from Lactobacillus in the late fermentation stage. Alcohol acetyltransferases were mainly produced by Saccharomyces and Wickerhamomyces in the early fermentation stage, whereas they were primarily sourced from Lactobacillus and Kazachstania in the late fermentation stage. Esterases were mainly derived from the genera Pachysolen and Weissella during the early stage of fermentation, while they were predominantly produced by Lactobacillus, Kazachstania, and Pachysolen in the late fermentation stage. Based on the above results, it can be inferred that the genera Lactobacillus, Kazachstania, Rhizopus, Saccharomyces, Wickerhamomyces, and Weissella are the key microorganisms involved in ester synthesis. The results of correlation analysis also demonstrated a significant correlation between ethyl acetate and alcohol acetyltransferases (P < 0.05), and the genera Saccharomyces, Wickerhamomyces, Lactobacillus and Kazachstania were proposed to be the primary taxa responsible for ethyl acetate synthesis via the alcohol acetyltransferases pathway.

To investigate the formation mechanism of the flavor characteristics of Sichuan cuisine’s signature “replicated composite soy sauce”, five commercial soy sauces were used to prepare “replicated composite soy sauce” samples. The changes in their chemical composition were analyzed using an electronic tongue (E-tongue), an electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS). E-tongue results indicated significant differences in sourness intensity among samples, while the E-nose effectively distinguished their aroma profiles. GC-IMS analysis detected a total of 68 compounds. Terpinolene, limonene, myrcene, β-pinene, α-phellandrene, and 1,4-cineole were found to originate from scallions, ginger, and dried spices, indicating that adding spices during processing enhanced the flavor complexity. During processing, terpenes from spices underwent thermal transformation, while brown sugar and amino acids in soy sauce participated in the Maillard reaction and Strecker degradation, generating ketones, alcohols, heterocyclic compounds, and sulfur-containing flavor substances. Among them, 2,3-butanediol, 2-methylbutanol, and isobutanol from brown sugar contributed to sweet aroma notes, which helped reduce the perception of saltiness. Partial least squares regression (PLSR) analysis showed that the addition of spices and brown sugar significantly enhanced the overall flavor complexity and taste layering of “replicated composite soy sauce”. This study provides a theoretical basis for the standardized production and flavor modulation.

Sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), an electronic nose, and an electronic tongue were used for multidimensional evaluation of the changes in flavor substances in different processing stages of concentrated apple juice (crushing/juicing, high-temperature sterilization, enzymatic hydrolysis, ultrafiltration and concentration). Key aroma components were then identified based on partial least squares-discriminant analysis (PLS-DA) and odor activity values (OAV). The results showed that high-temperature sterilization, ultrafiltration, and concentration treatment significantly reduced the sensory score of apple juice. Throughout the entire processing stages, a total of 36 volatiles were detected by GC-IMS. The variety of volatiles in apple juice samples remained stable after high-temperature sterilization and enzymatic hydrolysis; the concentration of volatiles such as 2-methyl butyl acetate decreased significantly after ultrafiltration, while more than 30 volatiles such as hexyl acetate disappeared completely after concentration. Across all samples from different processing stages, a total of 48 volatile substances were detected by GC-MS. Compared with fresh juice, the total concentration of volatile substances in apple juice was reduced by 34.1%, 37.1%, 62.8%, and 99.1% after high-temperature sterilization, enzymatic hydrolysis, ultrafiltration, and concentration, respectively, and the number of volatile substances in fresh juice was 35 and decreased to 8 after concentration, indicating severe aroma loss. Based on PLS-DA and OAV results, 11 compounds with variable importance in the projection (VIP) scores > 1 and OAV > 1, such as ethyl 2-methylbutyrate, were selected as the key aroma components of concentrated apple juice. The principal component analysis of the electronic nose and electronic tongue showed that the samples from each processing stage migrated in the first principal component direction, and the cumulative variance contribution was over 93%. The distribution area of the ultrafiltered and concentrated samples was the farthest from that of fresh juice, and the component discrimination was the most obvious. This study comprehensively revealed the changing pattern of flavor substances during the processing of concentrated apple juice, and proposed that the evaporation effect of heat treatment and the physical interception effect of ultrafiltration might be principally responsible for the flavor loss of concentrated apple juice, providing a theoretical basis for fruit juice manufacturers to optimize processing technology.

To investigate the effect of static magnetic field (SMF)-assisted freezing on water distribution and myofibrillar protein (MP) structural properties in thawed beef, this study employed different magnetic field intensities (0, 2, 4, 6, 8, 10 mT) to assist beef freezing at -20 ℃. After the internal temperature reached –18 ℃, the beef was thawed in air at 4 ℃ for 24 hours. Subsequently, beef quality, myofibrillar protein properties, protein oxidation, and protein conformation were measured. Results indicated that compared with the 0 mT group, magnetic field treatment significantly shortened the phase transition time and freezing time of beef (P < 0.05), thereby significantly improving post-thaw beef quality. Magnetic field treatment increased the content of immobilized water and enhanced water distribution uniformity in beef. Specifically, magnetic field treatment at all intensity levels except at 8 mT significantly reduced thawing loss (P < 0.05). Compared with the non-magnetic field frozen group, the magnetic field-treated groups exhibited significantly increased myofibrillar protein solubility (P < 0.05) and reduced turbidity (P < 0.05); protein particle size decreased in the 2 mT group, and surface hydrophobicity was significantly lowered in the 2, 6, and 8 mT treatment groups (P < 0.05). Moreover, magnetic field treatment effectively suppressed oxidative protein damage. Compared with the 0 mT group, the magnetic field-frozen groups exhibited significantly reduced carbonyl content (P < 0.05) and the total sulfhydryl content was significantly increased in all groups except the 4 mT group (P < 0.05). Protein conformation analysis revealed that the β-sheet content decreased as magnetic field strength increased. Magnetic field treatment increased the intrinsic fluorescence intensity and ultraviolet-visible absorbance, with the 2 mT group exhibiting the least disruption of MP tertiary structure. Taken together, magnetic field treatment reduced freezing damage in beef and reduced the oxidation and denaturation of MP, thereby enhancing the eating quality of frozen beef. The 2 mT magnetic field exhibited the most effective quality preservation during freezing.

To make more efficient use of navel orange pulp resources, low-temperature superfine grinding (LSG) was applied to process whole navel oranges. Three freeze-dried powders (NRYP30, NRYP60, and NRYP90) were collected at 30, 60, and 90 min of LSG treatment. Navel orange removed yellow peel powder (NRYP) produced by ordinary grinding (OG) was used as a control. The physicochemical properties, microstructure, and functional characteristics of the four powders were systematically investigated. Compared with NRYP, a significant reduction in particle size was observed in the superfine powders (P < 0.05). As the grinding time increased, the average particle size first decreased and then increased, the color became brighter and lighter, the bulk density declined, and the flowability deteriorated. Meanwhile, water-holding capacity showed no significant change, whereas the oil-holding capacity and solubility increased, and the hygroscopicity was reduced. An elevation in the glass transition temperature was also recorded, indicating improved storage stability. Fourier transform infrared (FTIR) spectroscopy revealed that the characteristic absorption peaks of freeze-dried navel orange powder were minimally affected by superfine grinding, with no new absorption peaks observed. After LSG treatment, the contents of total phenols, total flavonoids, and ascorbic acid significantly increased (P < 0.05), with the highest levels reaching 14.72 (NRYP60), 2.25 (NRYP90), and 8.68 mg/g (NRYP90), respectively. However, the total carotene content initially increased and then declined as the grinding time prolonged. High-performance liquid chromatography (HPLC) analysis indicated that the major flavonoids in freeze-dried navel orange powder were hesperidin and narirutin, with their maximum concentrations observed in NRYP30, reaching 12 391.63 µg/g and 3 542.85 µg/g, respectively. After 60 min of LSG treatment, however, the levels of narirutin, hesperidin, and didymin were significantly reduced. Antioxidant activity initially increased and then decreased with prolonged grinding time. NRYP90 exhibited the strongest total reducing capacity. The radical scavenging rates of 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical reached the highest values in NRYP60, which were 53.79% and 37.50%, respectively, while those in NRYP90 significantly declined. In summary, LSG can improve the physicochemical properties of whole navel orange powder and promote the release of bioactive components. However, grinding time must be controlled to avoid degradation of active compounds and reduction in antioxidant activity.

To overcome the limitations of traditional chemical cryoprotectants, such as toxic residues and inadequate cryoprotective effect, this study developed a green composite cryoprotectant consisting of natural, non-toxic tannic acid (TA) and trehalose (Tre). Various analysis techniques such as rheological analysis were employed to investigate the effects of different TA/Tre molar ratios on the physicochemical properties and storage stability of the composite cryoprotectant, and its cryoprotective effect on Lactiplantibacillus plantarum XJ-25 (LPXJ-25), isolated from wine. The plate counting method was used to determine the cell viability of LPXJ-25 after cryoprotectant treatment. The results showed that TA and Tre formed a stable supramolecular network structure via hydrogen bonding, endowing the composite cryoprotectant with typical non-Newtonian fluid characteristics. Notably, its glass transition temperature reached −63.321 19 ℃, which was comparable to that of glycerol, a conventional cryoprotectant. The spot assay results confirmed that the optimal molar ratio of TA to Tre was 1:1. After treatment with this composite cryoprotectant and cryopreservation at −80 ℃ for 30 days, the viability of LPXJ-25 reached 76.67%, which was significantly higher than that (34%) observed when using glycerol (P < 0.001). The green composite cryoprotectant eliminates the safety risks associated with traditional chemical cryoprotectants, thereby providing a novel approach for the green cryopreservation of L. plantarum and other food-related probiotics.

In order to investigate the preservation effect of 1-methylcyclopropene (1-MCP) combined with peach gum polysaccharide (PGP) coating on the postharvest quality of pears, ‘Sucui 1’ pears were subjected to one of four treatments: water (control), 1-MCP, PGP coating, and 1-MCP + PGP coating, followed by evaluation of their shelf-life quality. The results showed that both 1-MCP and PGP treatments delayed the deterioration of the shelf-life quality of ‘Sucui 1’ pears. Compared with the single treatments, combined treatment with 1-MCP and PGP exhibited superior preservation effects, significantly reducing the postharvest respiratory rate and ethylene release rate of pears while enhancing the activities of antioxidant enzymes such as catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD). Furthermore, it effectively inhibited the activities of polygalacturonase (PG), pectin methylesterase (PME), and cellulase (CX), ultimately reducing the accumulation of hydrogen peroxide (H2O2) and malondialdehyde (MDA). This delayed the decline in firmness, chlorophyll content, titratable acidity, and soluble sugar content of pear fruits. This study indicates that 1-MCP combined with PGP treatment can effectively prolong the shelf life of pears and maintain their appearance and flavor quality, offering a theoretical basis and practical references for the application of this combined technology in postharvest pear preservation.

This study investigated the effects of different concentrations of inulin (1%, 2%, 3%, 4%, and 5%) on the quality characteristics of frozen Zongzi after freeze-thaw cycles. The regulatory effects of inulin on the freezing rate, water loss rate, water distribution, freezable water content, starch aging, texture characteristics, sensory evaluation, and microscopic structure of frozen Zongzi were evaluated. The results showed that freeze-thaw treatment increased the water loss rate of frozen Zongzi, promoted outward water migration, and increased the freezable water content. It also significantly promoted starch aging and increased the hardness and chewiness of frozen Zongzi. Meanwhile, the microstructure of glutinous rice developed a honeycomb-like pattern, and the overall sensory score decreased. In contrast, adding inulin effectively delayed the deterioration process and this effect significantly increased with increasing its concentration (1%–5%). When the inulin concentration was 5%, the freezing rate significantly increased. Compared with the frozen-thawed group without inulin, the water loss rate of frozen Zongzi decreased, the tightly bound water content increased by 1.18%, the freezable water content significantly decreased by 9.69%, the relative crystallinity of starch decreased by 3.39%, and the R1 047/1 022 value decreased by 0.021. At the same time, the hardness and chewiness decreased significantly, the numbers of pores and cracks in the microscopic structure of glutinous rice significantly fell, and the comprehensive sensory score was closer to that of the non-frozen-thawed group. In conclusion, freeze-thaw cycles led to starch aging and ice recrystallization, significantly affecting the taste and quality of frozen Zongzi. Adding inulin could effectively delay quality deterioration. This study provides a theoretical basis for the application of inulin in quick-frozen glutinous rice products and the industrial production of frozen Zongzi.

To investigate the regulatory effect and underlying mechanism of low temperature conditioning (LTC) on chilling injury in kiwifruits during controlled freezing-point storage, ‘Hayward’ kiwifruits were subjected to LTC treatments for 48, 72, and 96 h, followed by storage for 150 days under controlled freezing-point conditions ((−0.5 ± 0.2) ℃). Physiological changes during the conditioning period and quality parameters during subsequent storage were measured, along with variations in physiological and biochemical indicators such as malondialdehyde (MDA) content, relative electrical conductivity (REC), superoxide dismutase (SOD), catalase (CAT), and lipoxygenase (LOX) activity. The results showed that during the conditioning stage, LTC treatment increased the activities of SOD and CAT, significantly inhibited LOX activity, and delayed the accumulation of MDA and the increase in REC compared with the control group. During the controlled freezing-point storage, LTC treatment effectively suppressed chilling injury, softening, and decay in kiwifruits, delayed the decline in firmness, and titratable acid (TA) content, and reduced the increase in mass loss rate, the peaks of respiration rate and ethylene release. LTC treatment for 96 h showed the most pronounced effects: after 8 days of shelf life, the chilling injury rate of kiwifruits was reduced by 45.43% when compared with the control group. During storage, the peak activities of SOD and CAT were 42.94% and 44.30% higher than those in the control group, respectively. In summary, LTC treatment can activate the reactive oxygen species (ROS) scavenging system in kiwifruits, alleviate membrane lipid peroxidation, and enhance the adaptability to low-temperature environments, thereby mitigating chilling injury during subsequent controlled freezing-point storage and maintaining fruit quality.

Ultrasonic technology was used to microencapsulate nisin in this study. Single-factor and orthogonal array experiments were carried out to optimize the process parameters based on encapsulation efficiency and particle size. The prepared microcapsules were characterized using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR). Subsequently, the microcapsules were applied to ready-to-eat mustard to extend its shelf-life. The results showed that the optimal process conditions were as follows: nisin-to-pectin mass ratio 1:1, ultrasonic power 800 W, and ultrasonication 20 min. Under these conditions, the encapsulation rate of the microcapsules was 76.23%, and the average particle size was 94.67 μm. Free nisin was firmly adsorbed onto the “eggshell” structure formed by pectin through hydrogen bonds, resulting in a three-dimensional reticular amorphous structure and forming a slow-release system. The application of microcapsules to ready-to-eat mustard greens effectively delayed acidification and significantly inhibited microbial growth (P < 0.05), extending the shelf-life from 5 to 12 days. These findings open up a new technological pathway for the microencapsulation of nisin and offer innovative insights for the storage of ready-to-eat mustard greens.

Aflatoxin B1 (AFB1) is the most toxic member of the aflatoxin family, which, even at trace levels, poses a serious threat to food safety and human health. In this study, a composite material designated Ag NPs/MXenes was successfully prepared by anchoring silver nanoparticles (Ag NPs) onto MXene nanosheets. This material served as an efficient co-reaction accelerator in the Luminol-H2O2 electrochemiluminescence (ECL) system, significantly enhancing both the stability and intensity of the ECL signal. Using Ag NPs/MXenes as the sensing substrate and integrating it with the CRISPR/Cas12a system, an ECL resonance energy transfer (ECL-RET)-based “off-on” switch-type biosensor was constructed for the detection of AFB1. In the presence of the target AFB1, the aptamer specifically binds to AFB1, resulting in the release of an activator strand that triggers the trans‑cleavage activity of CRISPR/Cas12a. The aptamer‑regulated activation of Cas12a enabled highly sensitive quantification of AFB1. The sensor exhibited a good linear response over the concentration range of 1 pg/mL to 100 ng/mL, with a detection limit as low as 0.4 pg/mL. Its application in real samples demonstrated satisfactory applicability. This sensor offers an efficient point-of-care testing (POCT) strategy for the early monitoring of AFB1 contamination.

Objective: This study aimed to develop an immunochromatographic test strip (ICS) for the rapid detection of Staphylococcus aureus (S. aureus) and to evaluate its practical applicability in milk matrices. Methods: Immunoprobes were synthesized by conjugating colloidal gold with polyclonal antibodies specific to S. aureus. After optimizing the reaction parameters, we constructed the ICS. The sensitivity, specificity, and accuracy of the assay were rigorously validated, followed by performance testing in spiked milk samples. Results: The visual detection limit of the strip was 104 CFU/mL, and the quantification limit was 9.52 × 103 CFU/mL. The linear range is 104 to 107 CFU/mL. Conclusion: The developed ICS demonstrated high specificity for S. aureus with no cross-reactivity against other common foodborne pathogens. The assay was successfully applied to milk samples, with recoveries ranging from 82.72% to 112.78%. Characterized by its speed, convenience, and reliability, this method provides an effective tool for the rapid on-site monitoring of S. aureus in dairy products.

Salmonella Typhimurium, as a significant foodborne pathogen, poses a continuous threat to public health and safety. The development of rapid and accurate detection technologies is crucial for the effective prevention and control of this pathogen. Immunological detection methods, with their high sensitivity and strong specificity, have become a research hotspot in this field. This article reviews the major immunological techniques applied to the detection of Salmonella Typhimurium, including both conventional and novel detection technologies. By elaborating on the principles, performance characteristics, advantages, and limitations of various methods, this paper aims to provide a theoretical basis for the development of a more efficient and user-friendly detection system, thereby strengthening the food safety monitoring chain and improving response to public health risks.

Legislation aims to protect the right of every person to adequate and safe foods. However, the right to food is still hampered by multiple obstacles. First, socio-economic inequalities lead to inequitable food distribution, making it difficult for vulnerable groups to gain equitable access to safe and nutritious foods. Second, emerging challenges such as non-traditional food safety risks and economically motivated food fraud continue to threaten public health. Third, fulfilling the right to foods requires addressing interconnected issues including food security and food sustainability. To bridge the gaps in the realization of this right among different groups, and to realize the three justice-related values of health, equality, and freedom, food justice has evolved from an adjunct to environmental justice to an independent claim based on the right to foods. This development is driving innovation in food policies and laws across many countries and regions. It aims to empower disadvantaged groups through market choices and social participation, ultimately advancing toward a future where everyone enjoys dignified, healthy, and sustainable diets.

Driven by the booming organic agriculture and increasing consumer demand for healthy food, organic agricultural products have gained significant consumer favor due to their perceived advantages in safety, environmental friendliness, and nutritional benefits. However, motivated by economic gains, fraudulent practices in the market have occurred frequently, severely disrupting market order. Authentication is a crucial link in safeguarding the healthy development of the organic agricultural product market, necessitating ongoing research into reliable analytical identification technologies. Based on an extensive review of relevant literature, this paper systematically summarizes the principles, core bases, research progress and achievements of various identification techniques, including stable isotope analysis, spectroscopic techniques, chromatography-mass spectrometry, molecular biological techniques, and intelligent identification systems based on multi-technology integration. It analyzes the current challenges and future trends in the authentication of organic agricultural products, aiming to provide references for the innovative optimization of identification technologies and the enhancement of industry supervision.

The internal reporting reward mechanism for food safety risks in China is grounded in principle-level legal provisions, but its concrete implementation must rely on lower-level laws with explicit legal elements and effects. To better protect public health, the state has introduced this mechanism into food safety regulation. However, its enforcement leaves wide administrative discretion and may easily encroach upon labor rights and business freedom. Accordingly, the mechanism can only be activated under specific conditions, namely when the reporter is a natural person providing information on potential violations, the information is provided voluntarily, the information is original and substantially contributes to the law enforcement process, and appropriate penalties are imposed. The implementation of internal reporting rewards should balance reporting channels, standardize reward distribution, and incorporate post-event evaluation and adjustment based on practical outcomes to enhance the incentive effect. In the event of disputes over reward decisions, differentiated standards of judicial review should be established—strict scrutiny should be applied to whether the administrative authority has fulfilled its duty to grant a reward, and more deferential scrutiny to the form and amount of reward.