To systematically evaluate the sustainability benefits of soy-based meat analogues, this study selected 45 commercially available products as samples and established multi-dimensional quantitative nutritional evaluation metrics based on the Food Compass Score-10 (FCS-10), which were then integrated with life cycle assessment (LCA) methodology to conduct a multi-dimensional sustainability assessment and an integrated analysis of nutritional and sustainability benefits. The results indicated that products made from soy protein concentrate (SPC) achieved the highest FCS-10 (6.71 ± 0.97), demonstrating outstanding performance in core nutritional dimensions such as vitamins, nutrient ratios, dietary fiber, and protein, with some of these products reaching the recommended intake range. In contrast, products made from soy protein isolate (SPI) received the lowest FCS-10 (4.53 ± 0.93). Life cycle assessments conducted using equivalent product mass, equivalent protein content, and FCS-10 score as functional units consistently showed that SPC-based meat analogues exhibited the best environmental performance, significantly superior to SPI-based products. The integrated analysis further indicated that SPC-based products offered the optimal combination of nutritional quality and sustainability benefits. This study reveals that the sustainability benefits of soy-based meat analogues are significantly influenced by the composition of raw materials, with SPC demonstrating the optimal balance between nutritional and sustainability benefits. Additionally, partial substitution of SPI with soybean meal (SM) effectively improves the overall performance. The evaluation framework developed in this study provides a novel perspective for research on the nutrition and sustainability of soy-based meat analogues, and the findings offer a scientific basis and theoretical reference for raw material selection, nutritional optimization, and sustainable product development.

This study aims to investigate the inhibitory effects of luteolin, quercetin, morin, and fisetin against xanthine oxidase (XOD) and to elucidate the mechanism of the effect of structural differences among the four flavonoids on their XOD inhibitory activity. Enzyme kinetics analysis, circular dichroism (CD) spectroscopy, fluorescence spectroscopy, and molecular docking were used in this study. The results showed that all four compounds significantly inhibited XOD activity. Luteolin and quercetin, with half maximal inhibitory concentration (IC50) of 1.68 and 1.77 μmol/L, respectively, exhibited stronger inhibitory effects than morin, fisetin, and the positive control allopurinol (IC50 = 20.29 μmol/L). Inhibition kinetics revealed a mixed-type inhibition mechanism, and each compound bound to a single site on the enzyme (n ≈ 1). Luteolin showed the highest binding affinity with an inhibition constant (Ki) of 2.21 nmol/L. CD spectroscopy indicated that the flavonoids disrupted the conformation of the active site of XOD, increasing the α-helix content from 24.8% to 34.6%–45.4%. Fluorescence spectroscopy confirmed that the flavonoids statically quenched the intrinsic fluorescence of XOD, with the binding process being spontaneous and exothermic (ΔH < 0, ΔG < 0), primarily driven by hydrogen bonds and van der Waals forces. Molecular docking simulations suggested that the ortho-dihydroxyl group on the B ring is a key binding site, forming a hydrogen bond network with residues in the XOD active pocket; the 5,7-dihydroxyl group on the A ring maintains the planarity of the flavonoid skeleton via intramolecular hydrogen bonding, resulting in enhancing binding stability, while differences in hydroxyl position and spatial arrangement affect the binding affinity.

To investigate the key factors influencing the crispness of puffed brown rice and identify suitable varieties, this study systematically analyzed the nutritional composition, gelatinization properties, and puffing characteristics of six brown rice varieties: Yexiangyoulisi, Hongxiangzhan, Xiangyazhan, Xiangxianmi, Zaoyou, and Yuanzao. The results showed significant differences in crispness among the varieties, with Xiangyazhan (64.68%) and Hongxiangzhan (64.19%) exhibiting the highest crispness retention, while Xiangxianmi (33.18%) showed the lowest value. Correlation analysis indicated that fat and dietary fiber contents were closely associated with crispness: varieties with higher fat content tended to have better crispness, and those with higher dietary fiber content also exhibited higher crispness. From a product perspective, Xiangxianmi demonstrated the highest expansion ratio and initial crispness, making it suitable for direct consumption; Hongxiangzhan and Xiangyazhan showed the best crispness after soaking, making them ideal for breakfast cereal products that require soaking before consumption. Additionally, all six puffed brown rice varieties formed a V-type crystalline structure, indicating the formation of starch-lipid complexes. Hongxiangzhan and Xiangyazhan exhibited the highest relative crystallinity (13.39% and 11.47%, respectively), consistent with their superior crispness. This study provides a reference for variety selection in the production of high-quality puffed brown rice products.

To achieve the high-value utilization of skipjack tuna processing by-products and to improve the functional properties of peptides derived from skipjack tuna protein, a tryptic hydrolysate from skipjack tuna dark meat (STEH) was structurally modified by transglutaminase (TGase)-catalyzed glycosylation to obtain peptide-amino sugar conjugates (TG-STEH). A bioactive fraction (300–2 000 Da, TG-STEH-2) was isolated from TG-STEH, and its antioxidant activity was evaluated by various assays. Meanwhile, the anti-inflammatory mechanism of TG-STEH-2 in RAW264.7 macrophages stimulated by lipopolysaccharides (LPS) was elucidated by Western blot and immunofluorescence assays. Experimental results showed that glycosylation significantly improved STEH’s antioxidant potency. Importantly, TG-STEH-2 had no cytotoxicity toward RAW264.7 macrophages at 12.5–100 μg/mL, but significantly inhibited the release of inflammatory cytokines by blocking nuclear factor-kappa B (NF-κB) p65 nuclear translocation and inactivating the NF-κB/mitogen-activated protein kinase (MAPK) (p38/c-Jun N-terminal kinase (JNK)) signaling cascades. Structural characterization revealed that glycosylation triggered conformational rearrangement of peptide chains, optimized molecular mass distribution, and significantly improved the solubility, foaming capacity, emulsifying activity, and water-holding capacity. Overall, this work provides theoretical support for the high-value utilization of skipjack tuna processing by-products and the functional modification of peptides derived from skipjack tuna protein.

In this study, lignin was extracted from apple juice ultrafiltration retentate using a deep eutectic solvent method and separated into fractions with different molecular masses. The structural and physicochemical properties of the lignin were systematically characterized by high performance gel permeation chromatography (HPGPC), two-dimensional nuclear magnetic resonance (2D NMR), infrared (IR) spectroscopy, and rheological analysis. The effects of the lignin on the gelatinization behavior of waxy rice starch were investigated using a rapid viscosity analyzer (RVA). A simulated digestion model was employed to evaluate the inhibitory effects of lignin fractions with different molecular masses on starch digestibility and their effects on digestive enzyme activity. The results indicated that apple lignin exhibited a narrower molecular mass distribution and superior structural homogeneity compared to commercial lignin. The high-molecular-mass fraction (LG-H) contained more β-O-4 linkages and exhibited a more intact structure. Apple lignin significantly increased the resistant starch content in a molecular mass-dependent manner. Addition of 20% LG-H increased the resistant starch content to 20.1%. Lignin regulated starch digestion through multiple pathways, including inhibition of α-glucosidase activity, static fluorescence quenching of the enzyme, and alteration of starch gelatinization properties. In summary, this study demonstrates that apple lignin effectively delays starch digestion through multiple mechanisms, providing theoretical evidence and data support for the application of apple processing byproducts in low-glycemic-index foods.

This study aimed to elucidate the mechanisms by which Mg2+ affects the stability of nano-aggregates in green tea infusions and the formation of tea cream. Dynamic light scattering (DLS), laser Doppler velocimetry (LDV) and transmission electron microscopy (TEM) were used to analyze the effect of Mg2+ on the colloidal chemical properties and morphological characteristics of the nano-aggregates. The nano-aggregates were separated by ultrafiltration with different pore sizes, and the retention rates of major chemical components were determined by high performance liquid chromatography (HPLC) and ultraviolet-visible (UV-Vis) spectroscopy. Furthermore, a simple simulation system for green tea nano-aggregates was constructed using bovine serum albumin (BSA) and four catechin monomers. Fluorescence spectroscopy and circular dichroism (CD) spectroscopy were adopted to investigate the effect of Mg2+ on the secondary structure of BSA and its interaction with catechins. Our results demonstrated that Mg2+ neutralized the negative surface charges of nano-aggregates, reducing their electrostatic stability (indicated by a 78% decrease in the absolute zeta potential value). This promoted the further aggregation of tea polyphenols (particularly gallated catechins), caffeine, proteins, and soluble carbohydrates, leading to a near-doubling of the diameter of nano-aggregates and a decrease in their dispersibility. In the simulation system, Mg2+ exerted a temperature-dependent dual effect on BSA-gallated catechin interactions. At 298 K, Mg2+ induced a slight unfolding of BSA structure, creating a conformation that facilitated catechin binding. Conversely, at 310 K, Mg2+ enhanced the structural rigidity of BSA, thereby hindering its interaction with gallated catechins. This study systematically analyzed the effect of Mg2+ on the stability of green tea nano-aggregates from the perspectives of chemical composition, colloidal chemical properties, and catechin-protein interactions, providing theoretical support and a scientific basis for the prevention of tea cream in tea beverages.

Silver carp parvalbumin (PV) was acylated with octenyl succinic anhydride (OSA). The structural and allergenicity changes of PV before and after modification were determined using spectroscopy, mass spectrometry (MS), and an indirect enzyme-linked immunosorbent assay (ELISA). The results indicated that covalent binding occurred between OSA and PV, which led to an increase in the molecular mass of PV. Spectroscopic analysis revealed that after acylation modification, the ultraviolet (UV) absorbance and intrinsic fluorescence intensity of PV decreased, and the free sulfhydryl content significantly fell. MS showed that Lys39, Lys84, Lys88, Lys97, and Ser37 were the primary acylation sites for OSA. Allergenicity analysis results demonstrated that the immunoglobulin (Ig)G/IgE binding capacity of acylated PV was significantly reduced compared with that of native PV. In conclusion, acylation modification reduced the allergenicity of PV by disrupting its allergenic epitopes. Therefore, OSA-based acylation modification is an effective technique for reducing the allergenicity of allergens.

The enhanced stability of peptide-loaded γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs) modified by cellulose templates and soybean lecithin was studied to provide theoretical guidance for developing gastric juice-stable MOF-based intestinal drug delivery systems. γ-CD-MOFs were prepared through in-situ growth on cellulose surfaces. The effects of cellulose templates of two different sizes on the structure, specific surface area, and peptide-loading capacity of γ-CD-MOFs were investigated. The aqueous stability and sustained release of the peptide-loaded γ-CD-MOFs encapsulated by soybean lecithin were analyzed. The results revealed that γ-CD crystallized on the surface of soybean cellulose microfibrils, forming cubic metal-organic framework particles. The presence of soybean cellulose microfibrils influenced the molecular rearrangement during γ-CD crystallization, thereby affecting the positions of the MOF diffraction and hydroxyl stretching vibration peaks. The surface area of soybean cellulose microfibrils mediated γ-CD-MOFs and their adsorption capacity for the oligopeptide VS-6 reached 422.98 m2/g and 80.25%, 59.77% and 35.81% higher than those of γ-CD-MOFs, respectively. Fluorescent labeling spectroscopic analysis confirmed that soybean lecithin at an appropriate concentration (2.5 mg/mL) coated the surface of γ-CD-MOFs, thus inhibiting K–O bond cleavage in the aqueous phase and reducing the hydrophilicity of γ-CD-MOFs (water contact angle increased to 42.19°). This in turn resulted in slower release and less activity loss of peptide-loaded γ-CD-MOFs in simulated gastric juice.

This study aimed to develop stable Wgel/O/W2 multiple emulsions for the high-efficiency co-encapsulation of the hydrophilic vitamin (VC) and lipophilic vitamin (VE) through a synergistic strategy of inner-phase gelation and interface component optimization. The effects of polyglycerol polyricinoleate (PGPR) concentration and water-to-oil ratio on the properties of the primary W1/O emulsion were systematically investigated. Subsequently, the W1/O/W2 emulsion was successfully constructed using a maltodextrin-whey protein isolate (MD-WPI) complex as the external hydrophilic emulsifier. Results indicated that under optimal conditions (5% PGPR, 3:7 water-to-oil ratio, 20% MD-WPI, and a 2:8 primary emulsion ratio), the emulsions exhibited a highly uniform particle size distribution. Notably, the incorporation of 2% gelatin into the inner aqueous phase significantly enhanced structural mechanical strength of droplets in the Wgel/O/W2 emulsion, effectively inhibiting the coalescence and swelling of internal droplets. This led to exceptionally high encapsulation efficiencies of 98.28% for VC and 93.29% for VE. This work not only provides an effective strategy for overcoming the instability of multiple emulsions but also offers valuable theoretical insights for the design of efficient co-delivery systems for functional ingredients with varying polarities.

In this study, we investigated the influence of partial substitution of medium-gluten wheat flour (MWF) and whole wheat flour (WWF) with defatted Tenebrio molitor powder (DTP) at various levels (0%, 5%, 10%, 15%, and 20%; m/m) on the pasting, farinographic properties, extensographic, and microstructural properties of composite doughs, as well as on the quality of the resulting steamed bread. The results showed that the addition of DTP reduced the viscosity of wheat flour, but the effects on MWF and WWF were different. With increasing level of DTP replacement, the farinograph quality number rose from 56.00 ± 1.00 to 63.00 ± 1.00 in MWF and from 75.00 ± 1.00 to 100.67 ± 1.53 in WWF. The incorporation of DTP decreased the extensibility of both MWF and WWF doughs. After 45 min of proofing, DTP reduced the resistance to extension of MWF dough but increased that of WWF dough. Compared with the control group, the specific volume of ordinary steamed bread (made from MWF) decreased with increasing level of DTP, whereas that of whole wheat steamed bread initially increased and then decreased, reaching its maximum value (2.06 mL/g) at a substitution level of 5%. The addition of DTP resulted in increased hardness and decreased springiness of ordinary steamed bread, while the chewiness was maintained at a stable level. For whole wheat steamed bread, DTP incorporation contributed to enhanced springiness and chewiness. Moreover, the nutritional value was significantly improved with increasing level of DTP substitution. This study systematically revealed the process adaptability and nutritional and functional characteristics of DTP as a substitute for MWF and WWF, providing a theoretical basis and technical support for the innovative application of novel insect proteins in flour-based food systems.

To address the problem of increased whey separation and insufficient textural quality of reduced-fat yogurt, collagen peptides (CP) and hyaluronic acid (HA) were added to reduced-fat yogurt. In the presence of CP, HAs with different molecular masses was first screened based on whey separation and apparent viscosity. Subsequently, the effects of CP/HA mass ratios on the microstructure, physicochemical properties, rheological and tribological behaviors, antioxidant activity, and sensory quality of reduced-fat yogurt were systematically evaluated. The results showed that compared with HAs with other molecular masses, 95 kDa HA combined with CP provided a more favorable balance between reduced whey separation and acceptable drinking viscosity. Within a CP:HA mass ratio range of 9:1 to 7:3, a denser protein-polysaccharide network was formed, resulting in reduced whey separation and improved lubrication performance and sensory acceptance. Among the tested formulations, the one with a CP:HA mass ratio of 8:2 exhibited the highest system stability and antioxidant activity. Overall, the combined incorporation of CP and 95 kDa HA effectively improves the structural stability and overall quality of reduced-fat yogurt, providing experimental evidence for formulation optimization of low-fat and reduced-fat fermented dairy products.

Pear fruit are often infected with Penicillium expansum during storage. Therefore, analyzing the regulatory mechanisms of relevant transcription factors on the defense of pear fruit against P. expansum are of great significance. Our previous research found that the transcription factor PbWRKY29 may play an important role in disease resistance in pear fruit. However, the underlying mechanism remains unclear. In this study, we conducted a bioinformatics-based analysis of the physicochemical properties of the PbWRKY29 protein and experimentally investigated its functional role and mechanism of action in pear fruit defense against P. expansum. Our results showed that the protein was composed of 20 amino acids and was characterized as an acidic, unstable, and highly hydrophilic non-transmembrane protein lacking a signal peptide, primarily localized to the nucleus. Its secondary structure comprises α-helices, extended strands, and random coils. Transient overexpression of PbWRKY29 in pear fruit enhanced the resistance to P. expansum. PbWRKY29 reinforces the resistance of pear fruit against P. expansum by positively regulating the expression of ethylene biosynthesis-related genes (PbACS1, PbACS7, PbACO1, PbACO2, and PbSAMB2) and defense-related genes (PRH, PRB1, and PRMS), thereby promoting the accumulation of H2O2, suppressing the production rate of superoxide anion radical, and enhancing the activities of antioxidant enzymes (CAT, SOD, POD, and PPO). These findings provide a new theoretical basis for an in-depth understanding of the molecular mechanisms underlying postharvest defense against P. expansum infection in pear fruit.

To elucidate the regulatory effects of Zaosha fermentation on the pit mud microecosystem in Jiangxiangxing Baijiu production, this study integrated high-throughput sequencing and untargeted metabolomics to systematically investigate the microbial diversity, community assembly mechanisms and interaction networks, as well as their relationships with metabolites and physicochemical factors in pit mud before and after fermentation. The results showed that Zaosha fermentation significantly reduced bacterial abundance while increasing bacterial diversity, whereas fungal diversity remained relatively stable. Community structure analysis identified Trichoderma, Pichia, Wickerhamomyces, Penicillium, and Sinomonas as key taxa driving microbial succession during the fermentation process. Null model-based community assembly analysis showed that Zaosha fermentation enhanced the contribution of heterogeneous selection to the assembly of bacterial and fungal communities, shifting microbial community assembly from stochastic to deterministic processes; this transition was closely associated with enhanced environmental filtering. Co-occurrence network analysis indicated that Zaosha fermentation promoted the transition of microbial interactions from dispersed to more compact and highly modular structures, with the bacterial network exhibiting more stable metabolic division of labor. Metabolomic profiling demonstrated that Zaosha fermentation markedly reshaped the metabolite composition of pit mud, with lipids and lipid-like molecules being the predominant differential metabolites. Polyunsaturated fatty acids, eicosanoids, phospholipids, and carbohydrates were significantly enriched after fermentation. Microbe-metabolite correlation analysis suggested that dominant genera such as Lodderomyces, Trichosporon, Trichoderma, and Acinetobacter may cooperatively regulate fatty acid, nucleotide, and cell wall-related metabolism, contributing to the formation of flavor precursor compounds in Baijiu. Collectively, these findings demonstrate that Zaosha fermentation drives microbial community assembly and interaction network reorganization in pit mud, and shapes microbial metabolic function through environmental regulation. This provides new insights into the microecological mechanisms underlying the quality formation of Jiangxiangxing Baijiu.

In this study, amplicon sequencing was used to characterize the community structure of rare microbial groups in Nongxiangxing Daqu, null model analysis was applied to elucidate the assembly mechanisms of the microbial community, and co-occurrence network analysis was employed to evaluate the influence of rare microbial groups on the overall microbial community structure of Daqu. The results showed that 83 rare bacterial taxa and 65 rare fungal taxa were detected. Null model analysis indicated that the succession of rare microbial groups was overall dominated by stochastic processes, whereas rare bacterial communities were significantly influenced by deterministic processes during the early and late stages of fermentation. Meanwhile, rare microbial groups exhibited greater phylogenetic distances and broader niche breadths than abundant microbial groups, suggesting that they possessed stronger adaptability to environmental changes. Co-occurrence network analysis further revealed that some rare taxa occupied key positions in the network and might contribute to the maintenance of community structure through synergistic interactions with abundant taxa. After the removal of 11 key rare genera, the complexity and connectivity of the microbial co-occurrence network decreased, whereas module separation increased, indicating that key rare microorganisms play an important role in maintaining the structural integrity of the network. These findings provide fundamental information for understanding the roles of rare microbial groups during Daqu fermentation and may contribute to the regulation of microbial growth and metabolism in Nongxiangxing Daqu fermentation.

Objective: To address fat malabsorption and associated intestinal dysfunction caused by lipase deficiency, an oral delivery system for Aspergillus oryzae lipase (AOL) was constructed using modified Pueraria lobata (MPL) as the carrier material (AOL@MPL). Methods: MPL was prepared using a microwave-assisted hydrothermal method, and the AOL@MPL system was subsequently constructed using the adsorption method. Mercury intrusion porosimetry, scanning electron microscopy (SEM), and laser scanning confocal microscopy (LSCM) were employed to characterize the pore characteristics, micromorphology, and enzyme adsorption capacity of the system. The catalytic efficacy was evaluated through in vitro catalytic kinetics and the stability was examined in simulated gastrointestinal fluid. Furthermore, the promoting effect of AOL@MPL on fat digestion and absorption in rats gavaged with olive oil and the in vivo safety was assessed by hematoxylin-eosin (HE) staining. Results: MPL exhibited a three-dimensional porous structure with a porosity of 66.98%. In the AOL@MPL system, AOL was adsorbed within the MPL pores, achieving a loading efficiency of (57.91 ± 0.44)%. Compared with free AOL, the AOL@MPL system exhibited significantly enhanced catalytic activity, reaction rate, and substrate affinity toward olive and corn oils (P < 0.001); the activity toward the two substrates increased by 49.6% and 58.0%, respectively. In simulated gastrointestinal fluid, AOL@MPL exhibited superior enzymatic stability compared with free AOL (P < 0.001). In vivo data showed that AOL@MPL significantly elevated serum triglyceride levels (P < 0.05), relieved loose stool symptoms, and reduced fecal fat content in rats gavaged with olive oil (P < 0.05). Additionally, AOL@MPL caused no significant damage to the gastric or intestinal mucosa. Conclusion: The AOL@MPL oral delivery system combines enzyme protection with high efficiency catalysis, exhibiting great potential as a high performance lipase supplement for individuals with fat malabsorption.

This study explored the ameliorative effect of daidzein (DAI) on alcoholic liver disease (ALD) in rats and examined the underlying mechanism using transcriptomics and high-throughput 16S rRNA sequencing. Hepatic injury, lipid and bile acid metabolism, and the expression of related proteins in the rat model of ALD were detected through biochemical analysis, pathological examination, and Western blotting. The findings indicated that DAI substantially alleviated alcohol-induced hepatic injury, oxidative stress, and inflammation, while decreasing the serum levels of total cholesterol and total bile acids, and decreasing lipid accumulation and cholestasis. Transcriptomic analysis revealed that DAI could reduce the synthesis of bile acid synthesis and promote its excretion through the bile secretion pathway, restoring the homeostasis of bile acid metabolism. In addition, DAI could also enhance the β-oxidation of fatty acids and ameliorate lipid metabolism disorders in the liver through the peroxisome proliferator-activated receptor (PPAR) signaling pathway. The results of 16S rRNA sequencing demonstrated that DAI intervention effectively alleviated alcohol-induced gut microbiota dysbiosis. Specifically, it reversed the dysregulated Firmicutes/Bacteroidetes ratio. At the genus level, DAI significantly modulated the relative abundance of Oscillospira, a key producer of butyrate. In conclusion, DAI can improve bile acid and lipid metabolism and regulate the gut​ microbiota, representing a promising functional component with great potential in the prevention and treatment of ALD.

This study characterized the metabolite profile of sweet potato kombucha produced by defined co-culture fermentation and evaluated its putative anti-aging potential, providing a basis for the development of functional kombucha beverages. We performed untargeted metabolomics using ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS), and integrated network pharmacology, molecular docking, and in vitro bioassays to nominate and mechanistically interrogate bioactive candidates. In total, 2 544 differential metabolites were detected; principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) identified 109 significantly upregulated metabolites. Network pharmacology prioritized 10 core functional constituents, 352 compound-associated targets, and 179 overlapping targets associated with compounds and diseases. Gene Ontology (GO) functional enrichment analysis yielded 1 628 terms of biological process, 118 terms of cellular component, and 213 terms of molecular function. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis identified 190 pathways. Network topology highlighted seven hub targets, including SRC, HSP90AA1, PIK3CA, PIK3R1, ESR1, JAK2, and EGFR. Molecular docking analyses suggested the strongest binding affinity of andrographolide, diospyrin, noreugenin, and sinensetin to the corresponding protein receptors. Sweet potato kombucha exhibited robust scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, and hydroxyl radical and inhibited elastase activity in vitro, suggesting good antioxidant capacity and anti-aging enzyme activities. Collectively, sweet potato kombucha exerts an anti-aging effect through multi-component, multi-target, and multi-pathway synergistic actions and may serve as a promising functional beverage with anti-aging activity.

To develop safe and effective alcohol detoxification and hepatoprotective products, this study screened 25 lactic acid bacterial isolates for ethanol-degrading and antioxidant activities, prepared a composite postbiotic of Pediococcus acidilactici and Acetobacter pasteurianus, and evaluated its protective effect against acute alcoholic liver injury in mice. P. acidilactici Lab2 was selected for robust ethanol tolerance, high degradation efficiency, and excellent antioxidant activity in terms of ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH), and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging capacities. A mouse model of acute alcoholic liver injury was established and intervened with a 4:1 (V/V) composite postbiotic of P. acidilactici Lab2 and A. pasteurianus AS1.41. Results showed that the composite postbiotic significantly reduced liver index, alleviated hepatocellular edema and steatosis, and enhanced hepatic alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities to promote ethanol metabolism. Meanwhile, it mitigated oxidative stress by increasing superoxide dismutase (SOD) and catalase (CAT) activities, elevating glutathione (GSH) content, and decreasing malondialdehyde (MDA) levels. It also reduced serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), triglyceride (TG), and total cholesterol (TC) levels, thus improving liver function and ameliorating lipid metabolism disorders. Therefore, this composite postbiotics exhibited significant anti-hangover and hepatoprotective efficacy, which provides a theoretical basis for the development of novel anti-hangover products.

Objective: To investigate the alleviating effects and underlying mechanisms of eicosapentaenoic acid-enriched phosphatidylserine (EPA-PS) on olanzapine (OLZ)-induced intestinal injury in mice. Methods: Thirty-two female C57BL/6J mice were randomly divided into a control group (CON), a model group (MOD), a low-dose EPA-PS group (L-EPA-PS, 50 mg/kg), and a high-dose EPA-PS group (H-EPA-PS, 100 mg/kg). To induce intestinal injury, all mice except those in the CON group were orally administered with OLZ at a dose of 8 mg/kg for 42 consecutive days. Meanwhile, mice in the L-EPA-PS and H-EPA-PS groups received the corresponding doses of EPA-PS. At the end of the experiment, inflammatory cytokine levels, oxidative stress indicators, and tight junction protein expression in jejunal tissues were measured. Histopathological analysis was performed, and untargeted metabolomics and microbiota diversity analyses were conducted on intestinal contents. Results: Compared with the MOD group, EPA-PS intervention significantly reduced the levels of interleukin (IL)-6, IL-1β, and tumor necrosis factor-α (TNF-α) in mice (P < 0.05). EPA-PS also significantly increased the level of secretory immunoglobulin A (sIgA) and the activities of antioxidant enzymes, including superoxide dismutase, catalase, and glutathione peroxidase (P < 0.05), while significantly decreasing malondialdehyde (MDA) levels (P < 0.05). Histopathological and immunofluorescence analyses showed that EPA-PS improved jejunal tissue structure and significantly up-regulated the expression of related tight junction proteins (P < 0.05). Untargeted metabolomics analysis of intestinal contents indicated that EPA-PS alleviated OLZ-induced intestinal metabolic disturbances by regulating tryptophan, sphingolipid, and arachidonic acid metabolism. In addition, gut microbiota diversity analysis demonstrated that EPA-PS ameliorated OLZ-induced gut microbiota dysbiosis by modulating the abundance of Bacteroidota, norank_f__Muribaculaceae, Bifidobacterium, Faecalibaculum, Turicibacter, and Dubosiella. Conclusion: EPA-PS may alleviate OLZ-induced intestinal injury in mice, potentially through the regulation of inflammatory responses and oxidative stress, the modulation of gut microbiota structure, and the amelioration of intestinal metabolic disturbances

Objective: This study aims to elucidate the effect of varietal differences in selenium (Se) enrichment levels on the volatile metabolite profile of oolong tea and to explore the potential metabolic pathways through which Se regulates the synthesis of tea aroma compounds. Methods: Five oolong tea cultivars (Rougui, Shuixian, Queshe, Jinguanyin, and Huangguanyin) were included in this study. The Se content of the tea leaves was determined using inductively coupled plasma mass spectrometry (ICP-MS). Non-targeted metabolomics analysis of volatile compounds was conducted using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), followed by qualitative and quantitative analysis of volatile components employing multivariate statistical methods. Results: Under identical ecological and cultivation conditions, significant differences in selenium content were observed among the five oolong tea cultivars, in the descending order of Queshe > Shuixian > Jinguanyin > Rougui > Huangguanyin. A total of 615 volatile compounds were identified, with hydrocarbons, terpenoids, alcohols, esters, and aldehydes being the predominant classes, collectively accounting for 80% of the total volatile components. Through pairwise comparisons using the cutoff of variable importance in the projection (VIP) > 1 and P < 0.05, 82 differential aroma compounds were selected. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis revealed that these differential compounds significantly affected terpenoid and polyketide metabolism. Furthermore, 17 key aroma compounds were identified based on their odor activity values (OAV > 1), including linalool and its oxides, geraniol, α-ionone, and β-ionone. Correlation and absolute quantitative analysis confirmed that tea selenium content was significantly positively correlated with C13-norisoprenoids (β-ionone) (r = 0.97, P < 0.001) and (E)-2-nonenal (r = 0.89, P < 0.05). Conclusion: Varietal differences in selenium enrichment levels, determined by genetic characteristics, may influence the aroma quality of oolong tea by regulating the synthesis of C13-norisoprenoid aroma compounds derived from carotenoid metabolism. This study provides a theoretical basis for breeding tea cultivars with high Se accumulation capacity and for the simultaneous Se fortification and quality improvement of tea.

This study aimed to elucidate the effects of different ploidy levels and fattening culture modes on the lipid composition of Crassostrea gigas and to reveal the types and variation patterns of bound lipid molecules. Diploid, triploid, and fattening triploid C. gigas were selected to analyze their fatty acid composition and lipid profiles by gas chromatography (GC) and high performance liquid chromatography coupled with quadrupole-Orbitrap high-resolution mass spectrometry (HPLC-Q-Orbitrap MS), respectively. The results showed that the contents of n-3 polyunsaturated fatty acids (n-3 PUFAs), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in triploid oysters were significantly higher than those in diploid and fattening triploid oysters (P < 0.05). A total of 1 071 lipid molecules belonging to 29 subclasses within the major categories including glycerolipids, sphingolipids, and glycerophospholipids were identified across the three oysters. Differences in lipid composition were observed among the different oyster groups, with 33 lipids including 11 triglycerides, 6 diglycerides, 2 phosphatidylserines, 2 phosphatidylethanolamines, 2 phosphatidylcholines, and 3 phosphatidylinositols identified as significantly different. The findings of this study provide data support and a reference for the nutritional quality evaluation, consumption, processing, and functional lipid development of C. gigas.

monochloropropanediol esters (MCPDEs) and glycidyl esters (GEs) have attracted increasing attention as potential process contaminants generated during thermal food processing. However, their formation patterns during traditional Chinese cooking and reheating remain unclear. In this study, a typical Chinese dish, stir-fried pork with green peppers, was selected as a model system to systematically investigate the effects of cooking temperature, heating time, and salt (dosage, type, and addition timing) on the formation of MCPDEs and GEs. Furthermore, the impacts of different reheating methods (stir-frying and microwave reheating) were evaluated. The results indicated that high temperatures and high salt concentrations significantly accelerated the accumulation of MCPDEs and GEs in the oil phase. Cooking at 190 ℃ for 4 min elevated the concentrations of 3-MCPDE, 2-MCPDE and GEs to 1.11, 0.41, and 1.08 mg/kg, respectively. The concentrations of target contaminants generally rose with increasing NaCl dosage. The levels of MCPDEs and GEs displayed divergent trends upon prolonged heating: 3-MCPDE peaked at 1.05 mg/kg at 5 min and dropped to 0.99 mg/kg at 6 min, while GEs continuously increased and reached 1.04 mg/kg at 6 min. Relative to early salt addition, adding salt right before serving lowered the concentrations of 3-MCPDE, 2-MCPDE and GEs to 0.82, 0.27, and 0.76 mg/kg, with reduction percentages of 34.4%, 25.0%, and 32.1%. Stir-frying at 190 ℃ for 9 min resulted in GE levels of 1.88 mg/kg, roughly 1.66 times as high as the value obtained by high-power microwave reheating, suggesting that microwave reheating mitigated the secondary accumulation of these hazardous esters. This study elucidates the impact of thermal load and chloride ions on the formation of harmful esters in Chinese cuisine. Building on this, we propose a strategy of “moderate temperature control, late seasoning, and microwave reheating”, providing both theoretical insights and practical guidance for reducing food safety risks associated with thermal processing.

To investigate the effect of near-freezing temperature storage on the physicochemical properties and microbial community structure of raw goat milk and to optimize its preservation process, this study conducted a 5-day storage experiment under near-freezing conditions, with storage at 4 and 10 ℃ as controls. During this period, changes in physicochemical properties, protein structure, microbial counts, and microbial community composition were monitored. The results indicated that compared with storage at 4 and 10 ℃, near-freezing temperature storage significantly delayed quality deterioration in raw goat milk and more effectively inhibited the increase in total bacterial count, coliform count, and psychrophilic bacterial count. Throughout the 5-day storage period, the total bacterial count consistently remained below the national standard limits. Additionally, near-freezing temperature storage helped maintain the stability of the secondary and tertiary structures of goat milk proteins, ensuring favorable processing characteristics. Microbial community analysis revealed that near‑freezing temperature storage better preserved the diversity and richness of the bacterial community in raw goat milk. Under this condition, Pseudomonas gradually became the dominant genus, while the proliferation of Lactococcus and Brochothrix, both of which showed a positive correlation with the acidity of raw goat milk, was significantly suppressed. Functional prediction further indicated an enhancement in the microbiologically driven metabolism of carbohydrates, amino acids, and fatty acids during low temperature storage. Near-freezing temperature storage markedly delayed the spoilage process of raw goat milk by inhibiting the proliferation and metabolic activity of core spoilage bacteria. This study provides a theoretical basis and technical support for extending the shelf life of raw goat milk, optimizing temperature parameters for cold chain logistics, and developing novel preservation technologies for raw milk.

To investigate the effects of 1-methylcyclopropene (1-MCP) and ethylene absorbent applied alone and in combination on the postharvest softening of hawthorn fruits, ‘Qiuguo’ hawthorn fruits were subjected to three treatments: 1-MCP, ethylene absorbent, and their combined treatment. During storage, physiological and metabolic indices, nutritional quality indices, cell wall component contents, and metabolism-related enzyme activities were determined. Changes in cell wall microstructure were observed, and correlation analysis was performed. The results showed that compared with the single treatments, the combined treatment was more effective in inhibiting the rate of ethylene release and respiratory intensity, delaying the increase in relative electrical conductivity, and maintaining fruit firmness. It also slowed down the losses of total soluble solids, titratable acid, ascorbic acid, and total phenols. Additionally, it significantly retarded the conversion of protopectin to water-soluble pectin and the degradation of cellulose, and inhibited the activities of pectin methylesterase, polygalacturonase and cellulase. The combined treatment effectively delayed the postharvest softening of hawthorn fruits by inhibiting the activities of key enzymes involved in cell wall metabolism and retarding the degradation of cell wall components, thereby maintaining cell wall structural integrity. This study provides a theoretical basis for optimizing preservation technologies for hawthorn fruits.

This study sought to clarify the residue degradation pattern of forchlorfenuron (CPPU) in kiwifruits and its effects on the mineral elements and storage quality of the fruit. Kiwifruits ‘Miliang No. 1’ were applied with CPPU at concentrations of 5, 10, and 20 mg/L at 25 days after flowering, and CPPU residue levels, 22 mineral elements, and quality indicators were measured during postharvest storage. The results showed that although the degradation rate of CPPU exceeded 98% after 90 days, the residue level in the 20 mg/L treatment group was still higher than the national standard (50 μg/kg) on the day of harvest (68.06 μg/kg) and after 12 days of storage (56.69 μg/kg). CPPU treatment significantly altered mineral element accumulation in kiwifruits, with the control group showing significantly higher P, Ca, Mg, As, Mn, Mo, Sr, Ti, and Sn contents than the treated groups at harvest. During storage, the CPPU-treated groups exhibited a faster decline in hardness, higher total soluble solids content (TSSC), and significantly increased mass loss and rot incidence, with the 20 mg/L group rotting earliest, indicating that CPPU reduces fruit storability. Correlation analysis showed that CPPU treatment weakened the correlations among most elements, but enhanced or reversed those among a few elements. Principal component analysis (PCA) revealed clear separation between the control and treated groups, with the control group associated with elements such as Sn, P, S and a lower softening degree, whereas CPPU treatment accelerated rot and mass loss. Collectively, CPPU treatment interferes with mineral element homeostasis in kiwifruits, accelerates fruit senescence, and poses residue risks when applied at 20 mg/L. It is recommended that the application concentration of CPPU in production be controlled below 10 mg/L.

This study examined the regulatory effects of exogenous single and combined applications of 2,4-epibrassinolide (EBR) and sucrose (Suc) on the ripening process, color formation and fruit quality of winter-grown ‘Benihoppe’ strawberries under protected cultivation. Experimental data showed that all treatments significantly increased the a* value (redness) and anthocyanin accumulation, while decreasing the L* value (lightness) of strawberries compared with the control (water). Among them, treatment with 100 mmol/L sucrose was the most effective, resulting in a 43.1% increase in pelargonidin-3-glucoside content and a 42.3% increase in cyanidin content at 28 days after treatment relative to the control. EBR treatment at 1 µmol/L significantly increased individual fruit mass by 14.7% compared with the control. Sugar and organic acid composition analysis revealed that treatment with 100 mmol/L sucrose significantly increased the contents of fructose, sucrose, and glucose by 10.7%, 6.3%, and 11.6%, respectively, while significantly decreasing the contents of oxalic acid, malic acid, and citric acid, with a 40.3% reduction in malic acid. Both single 1 µmol/L EBR and its combination with sucrose effectively elevated glucose content and suppressed malic acid accumulation. Combined treatment with 100 mmol/L sucrose and 1 µmol/L EBR stimulated the biosynthesis of catechin and p-coumaric acid, while sucrose alone mainly upregulated p-coumaric acid accumulation. In conclusion, exogenous 100 mmol/L sucrose treatment can simultaneously optimize the ripening process, appearance, color, sensory flavor, and nutritional quality of winter-grown strawberries, representing an economical and effective production regulation measure.

To investigate the effects of ultraviolet light-emitting diode (UV-LED) and mercury lamp treatments on the postharvest physiological characteristics and storage quality of shiitake mushrooms (Lentinula edodes), fresh mushrooms were irradiated with either UV-LED (275 nm) or a mercury lamp at a dose of 4 kJ/m2 and then stored at 4 ℃. The dynamic changes in physicochemical indicators (color, mass loss rate), nutritional components (soluble protein, reducing sugar, free amino acids), bioactive compounds (total flavonoids, total phenols), enzyme activities (polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL)), and microbial and sensory qualities of shiitake mushrooms in each group were assessed on days 0, 3, 6, 9, 12, 15, 18, and 21. Two-way analysis of variance (two-way ANOVA) was employed to explore the effects of light source type, storage time, and their interaction on each quality indicator. The results showed that UV-LED treatment significantly enhanced PAL activity, efficiently activating the phenylpropanoid metabolic pathway and thereby increasing the contents of phenolic and flavonoid antioxidants (P < 0.05). This treatment also increased PPO and POD activities, enhancing antioxidant defense while limiting enzymatic browning to a low level. Furthermore, UV-LED treatment effectively maintained nutritional components such as free amino acids and reducing sugar, and significantly reduced mass loss rate (P < 0.05). In contrast, although mercury lamp treatment exhibited stronger instantaneous sterilization effects in the late storage period due to its wavelength advantage, it induced more severe browning and greater nutrient loss. Therefore, UV-LED treatment prior to cold storage can effectively improve the storage quality of fresh shiitake mushrooms, extending the shelf life to 21 days.

This study aimed to enable rapid detection of hypoxanthine (Hx) in marine fish by developing a colorimetric method integrating liquid-liquid extraction with enzyme cascade catalysis. An iron-based metal-organic framework (Fe-MOF) nanozyme was employed to replace natural peroxidase and combined with xanthine oxidase (XOD) to construct a cascade reaction system for the sensitive detection of Hx. Meanwhile, ether liquid-liquid extraction was introduced to optimize the trichloroacetic acid (TCA)-based pretreatment procedure and eliminate interference in color development. The results showed that the XOD/Fe-MOF detection system exhibited a linear response toward Hx in the concentration range of 0.005–0.1 mmol/L (R2 = 0.99) with a detection limit of 1.69 μmol/L. Three cycles of ether extraction effectively removed the inhibitory effect of TCA on the chromogenic reaction, significantly improving the sensitivity and accuracy. The spiked recoveries for real samples were in the range of 96.26%–108.68%. The results of sea bass samples stored for different durations measured by this method demonstrated a good linear correlation with those measured by high performance liquid chromatography (HPLC) (R2 = 0.96). From the perspective of synergistic regulation of nanozyme performance optimization and sample pretreatment, this study proposed a strategy to improve the performance of biosensors for Hx detection, providing a new approach for quality evaluation of aquatic products.

To achieve the real-time and non-destructive monitoring of meat freshness, a series of indicator labels with different pH values adjusted by citric acid were developed using potato oxidized hydroxypropyl starch (POHS) and high-methoxyl pectin (HMP) as the composite matrix and a Lonicera caerulea anthocyanin-Fe2+ complex as the indicator system. The color response behavior of the indicator labels under different pH conditions and their sensitivity to ammonia vapor, thermal stability, storage stability, microstructure, and molecular interactions were systematically investigated. The indicator labels were further applied to monitor the freshness of minced pork during storage at 4 ℃. The results showed that the label prepared at pH 2.5 (PPB-2.5) exhibited an obvious color change from red to purple within the pH range of 6–8. It responded rapidly and sensitively to ammonia and maintained good color stability during 30 days of storage (ΔE < 5). In addition, the indicator label showed good thermal stability and a compact microstructure, while the crosslinking effect of citric acid enhanced intermolecular interactions within the matrix. In practical application, the color change of the PPB-2.5 label was significantly correlated with the total volatile basic nitrogen (TVB-N) content, pH, and mass loss of minced pork (P < 0.05), indicating that the label could visually reflect three quality classes: fresh, semi-fresh and spoiled. This study provides a technical reference for developing highly sensitive and stable intelligent indicator materials for meat packaging.

Considering that traditional sensory evaluation is highly subjective and inefficient, this study designed a model for the detection of tea appearance quality using a residual network optimized by feature aggregation and attention mechanism. A total of 1 800 tea sample images covering 22 grades of three types of tea (Keemun black tea, Huangshan Maofeng, and West Anhui yellow tea) were collected and divided into training and test sets at a ratio of 8:2. Based on the residual network with 50 layers (ResNet50), transfer learning was applied to retain general visual feature extraction capabilities, the top fully connected layer was replaced to adapt to the classification task, and a convolutional block attention module (CBAM) and a path aggregation network (PANet) were embedded. A multi-task architecture was designed and optimized using a joint loss function to achieve recognition of tea types and grades. The classification accuracy of the proposed model reached 100% for tea types and exceeded 93% for tea grades, demonstrating good classification performance. This model is expected to provide technical support for tea appearance recognition and contribute to the development of intelligent tea quality control technology.

To achieve rapid and sensitive detection of six carbamate pesticides (CPs) in vegetables, this study developed a high-efficiency solid-phase extraction (SPE) coupled with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method based on a novel polyether sulfone/polydopamine/covalent organic framework composite membrane. The results showed that the composite membrane was fabricated using a polyether sulfone membrane as the substrate and polydopamine as the intermediate layer. A pre-anchored aldehyde monomer, 2,5-dihydroxy-1,4-benzenedicarboxaldehyde, was employed to achieve the in-situ growth of the covalent organic framework on the membrane surface, significantly enhancing the adsorption performance and selectivity of the composite membrane. Under optimized SPE conditions, the method demonstrated excellent analytical performance: in head cabbage, cucumbers, and Chinese cabbage, it showed relatively low matrix effects (−8.26% to 10.74%), with limits of detection (LOD) of 0.008–0.050 μg/kg and limits of quantification (LOQ) of 0.027–0.167 μg/kg. Recoveries from spiked ranged from 82.47% to 105.57%, with relative standard deviations (RSDs) less than 6.0%, indicating excellent accuracy and precision. The prepared composite membrane had good purification capacity and reusability, greatly reducing matrix interference and operational complexity. This method provides an efficient and reliable technical platform for routine monitoring of trace CPs in vegetables, holding broad application prospects.

Thermal processing induces the Maillard reaction, which can specifically modify lysine and arginine residues. This modification interferes with trypsin digestion efficiency and compromises the accuracy of allergen quantification. To address this problem, we used chymotrypsin instead of trypsin for proteolysis, effectively circumventing the impact of thermal modifications. Using milk and egg as model foods, we successfully identified one highly specific and thermally stable signature peptide for each as a quantitative marker. We then established a quantitative method combining liquid chromatography-tandem mass spectrometry (LC-MS/MS) with stable isotope-labeled internal standard calibration. Method validation demonstrated high sensitivity with limits of quantification of 5 and 10 mg/kg for allergen of milk and egg in a biscuit matrix, respectively. The method exhibited excellent linearity (determination coefficient R2 > 0.996), reliable accuracy with spiked recoveries ranging from 73.0% to 94.7%, and good stability with precision (relative standard deviations (RSDs)) below 12.6%. These results indicate that the strategy reduces the interference of thermal processing with the efficiency of enzymatic digestion and the quantitative accuracy, providing a new approach for accurate allergen quantification, risk assessment and management in complex thermally processed food matrices.

Electromagnetic wave-assisted freezing (EWAF) is a novel assisted freezing technology characterized by energy efficiency, high effectiveness, continuous processing capability, and minimal detrimental effects on food matrices. Based on existing frozen dough systems, this paper reviews the impact of EWAF on the skin effect and quality of dough. It elaborates on the technical principles of EWAF and the skin effect, explains the underlying mechanisms involving hydrogen bond network reconstruction, temperature oscillation‑induced freeze-thaw cycles, and regulation of ice crystal morphology by secondary nucleation combined with ice crystal splitting, and compares the functional differences between microwave and radio frequency during freezing. Meanwhile, this review analyzes the influence of the skin effect on energy distribution and ice crystal formation in dough, summarizes the effects of​ key process​ parameters such as frequency, power density, and electrode spacing, and introduces the physical, chemical, and microstructural indicators for the quality evaluation of dough along with their detection methods. Studies show that EWAF can effectively decrease ice crystal size and protect dough microstructure, but it still faces challenges including inadequate understanding of the mechanism of the skin effect, complexity of multi‑physics field coupling, insufficient targeted quality evaluation systems, and bottlenecks in engineering applications. Future research should focus on three aspects: deepening mechanistic understanding, optimizing technological parameters, and promoting practical application. This review is expected to provide technical support for the wide application of EWAF in wheat-based food processing.

Foodborne pathogenic microorganisms pose a serious threat to public health and food safety. In-depth investigation of their pathogenic mechanisms and interactions with the host urgently requires models that can accurately simulate the complex microenvironment of the human intestine. Traditional cell lines and animal models have limitations in this regard and struggle to meet the precise requirements for mechanistic exploration and the development of prevention and control strategies. As an emerging three-dimensional in vitro model, intestinal organoids, with their unique advantages of reproducing the diversity, spatial structure, and key physiological functions of intestinal cells, provide an innovative research platform to overcome the above-mentioned bottlenecks. This paper systematically describes the construction methods and technical characteristics of this platform, as well as its application in research on foodborne pathogenic microorganism. It focuses on reviewing the key findings from intestinal organoid models in revealing the invasion mechanisms and virulence of pathogenic bacteria, viruses, and parasites, host immune responses to these pathogens, and epithelial barrier damage caused by them. This article further explores the latest progress in enhancing the biomimetic complexity of organoids through engineering strategies such as microfluidics and co-culture, and analyzes the core challenges and future directions in the fields of mechanical simulation, multi-organ integration, and standardization. This paper provides a theoretical reference and technical perspective for an in-depth understanding of host-pathogen interactions and the development of new prevention and control strategies.

Freezing and thawing are crucial steps in the storage and processing of meat and its products, directly affecting their quality, nutritional value, and food safety. Although traditional freezing technology (such as air freezing, liquid nitrogen immersion freezing, and immersion freezing) can effectively extend the storage period, they still have obvious limitations in practical application. During the freezing process, large ice crystals often form, resulting in significant loss of juice after thawing; at the same time, freezing suffers from high cost, which restricts its large-scale industrial application. Similarly, traditional thawing methods (such as air thawing and water thawing) are also plagued by low efficiency and easy microbial proliferation. To overcome these limitations, a series of new freezing techniques (such as high-pressure freezing, magnetic field freezing, and ultrasonic freezing) and new thawing techniques (such as vacuum thawing, magnetic field thawing, and microwave thawing) have been developed successively. These new technologies significantly improve the quality preservation of meat and its products by regulating the size and shape of ice crystals, shortening the freezing and thawing time, and reducing tissue damage. This article systematically synthesizes the research progress on freezing and thawing technologies and analyzes their advantages, disadvantages, and application prospects, providing a scientific basis for future research directions and technological upgrading in the meat industry.

Gastrodia elata, a traditional Chinese medicinal and culinary herb, owes its key pharmacological activities, such as neuroprotection, primarily to its rich phenolic constituents (e.g., gastrodin and parishins). Post-harvest processing is a crucial stage that determines its final quality. This review systematically summarizes the dynamic transformation patterns and underlying mechanisms of the major active ingredients of G. elata, especially phenolic compounds, during processing steps like steaming and drying. It highlights that heat-induced conversion and endogenous enzyme regulation are the principal pathways driving these compositional changes. By comparing the effects of traditional and modern processing techniques (e.g., high-temperature/high-pressure steaming, infrared drying, heat pump drying, and combined drying methods) on the retention of active ingredients, microstructure, and overall quality, the review identifies current research gaps, including insufficient understanding of the complete transformation networks and a lack of validation of in vivo efficacy. Furthermore, it outlines future research directions involving the application of multi-omics technologies and intelligent modeling for precision process design. The aim is to provide a theoretical foundation for maximizing the retention of active ingredients in G. elata and enhancing its resource utilization value.

To improve the tenderness, flavor, and juiciness of meat after slaughter, muscle needs to be aged under specific conditions for a certain period during its conversion to meat. This process involves a series of complex physiological changes, in which protein degradation plays a crucial role in shaping meat quality as one of the key biochemical reactions. By focusing on endogenous pathways including proteolysis, protein oxidation, apoptosis, autophagy, ferroptosis, and necrosis, as well as exogenous microbial hydrolysis, this review systematically elaborates on protein degradation pathways mediated by different aging methods (dry aging, wet aging, and combined dry-wet aging), and summarizes the effects and regulatory mechanisms of various protein degradation pathways and products on meat quality during aging. Furthermore, to reveal the key role of proteolysis in the quality formation of meat during postmortem aging, this review constructs a theoretical system for multi-dimensional regulatory networks of protein degradation based on the upstream signaling axes of programmed cell death pathways and the crosstalk among these pathways, providing theoretical support for optimizing the meat aging process and improving the palatability of meat.

Scallop gonads, a major by-product of scallop processing, have attracted considerable attention in recent years due to their high protein content. Scallop gonad protein isolates (SGPIs) and hydrolysates (SGHs)​ have been proven to possess excellent physicochemical and functional properties and can be used in constructing novel food delivery systems. This article systematically summarizes the structural characteristics and physicochemical properties of SGPIs and SGHs and reviews recent advances in the application of SGPIs and SGHs in food delivery systems. Research indicates that SGPIs contain all essential amino acids, and SGHs exhibit high similarity to SGPIs. Various physical treatments (e.g., isoelectric solubilization/precipitation, and ultrasound) and chemical treatments (e.g., polyphenols and polysaccharides) can significantly improve key functional properties of SGPIs and SGHs, including solubility, surface hydrophobicity, gelation properties, water/oil-holding capacities, emulsifying ability, foaming capacity, digestibility, and antioxidant activity. Due to their favorable interfacial and bioactive properties, SGPIs and SGHs have been applied in the development of food delivery systems such as composite gels, emulsions, and covalent complexes to enhance the stability and bioavailability of functional components (e.g., polyphenols and carotenoids). Covalent and non-covalent interactions (e.g., electrostatic interactions, hydrogen bonding, and hydrophobic interactions) play crucial roles in the formation of delivery systems and the encapsulation of functional substances. In summary, SGPIs and SGHs hold great promise as novel wall materials with broad applications in the food, pharmaceutical, and other industries.

Milk proteins possess high nutritional value and excellent functional properties, and are widely used as high-quality protein ingredients in food processing. China has abundant dairy resources, including cow milk and milk from minor dairy species such as goat, camel, donkey, and yak. Nevertheless, current research mainly focuses on cow milk proteins. Therefore, this review summarizes the composition, content and structural characteristics of proteins and the molecular basis of major allergens in milks from different animal sources, and it examines the effects of processing techniques on the structure and allergenicity of milk proteins. This review aims to provide a theoretical reference for the comprehensive utilization of different milk resources and the development of hypoallergenic and functional dairy products.

With the growing demand for natural functional ingredients, safflower (Carthamus tinctorius L.), a traditional resource with both food and medicinal uses, has attracted increasing interest for compliant application and bioactive ingredient development in the food sector. This review summarizes the regulatory requirements and safety evidence for safflower-related food products, outlines the structural characteristics of its representative constituents including hydroxysafflower yellow A, linoleic acid, and polyphenolamides, and discusses mechanistic evidence supporting their antioxidant, anti-inflammatory, cardiocerebrovascular protective, and metabolic modulatory effects. Key challenges in the food-oriented utilization of safflower such as unclear compliance boundaries, limited processing/storage stability, inadequate quality evaluation systems, and insufficient dose-exposure-efficacy evidence are highlighted. To bridge these gaps, factors affecting the stability of safflower pigments and seed oil as well as feasible stabilized delivery strategies are discussed. A precise quality control strategy combining fingerprint profiling and multi-component quantification is proposed, and a development framework covering regulatory access, functional evaluation, raw material grading, and precision nutrition-based formulation design is established. The review aims to provide a theoretical reference for the high-value utilization of safflower resources and the development of safflower-based foods.