Milk fat is present in milk as milk fat globules (MFGs). MFGs are surrounded by a trilayer membrane, namely the milk fat globule membrane (MFGM), which is vital for maintaining emulsion stability and infant physiological functions including intestinal health and neurodevelopment. Industrial homogenization and heat treatment can easily disrupt the structure of MFGM, generating a protein‑coated interface that alters droplet stability, lipolysis, and bioactivity. Herein we review the formation mechanism, interfacial composition and spatial distribution characteristics of MFGM, and systematically summarize the effects of processing methods and environmental factors on its structural integrity and component arrangement. Emphasis is placed on the role of its interfacial structure in MFGs stabilization, the regulation of lipid digestion dynamics, and biomimetic design. A priority for future work is to decode the relationships among interfacial spatial distribution, processinginduced structural evolution, and functional properties and to develop strategies for the precise biomimetic reconstruction of MFGM based on its structural features. These efforts will provide a theoretical basis for designing a new generation of highly nutritious formulated foods.

The gut microbiota plays a crucial role in human health, and dietary intervention is a key strategy for modulating gut microbial homeostasis. Rich in polyphenols, dietary fiber and other bioactive compounds, blueberry juice exhibits great potential in regulating the structure and function of the gut microbiota. This review systematically summarizes the interaction mechanisms between bioactive components of blueberry juice and the gut microbiota. The core bioactive compounds including anthocyanins, proanthocyanidins, phenolic acids, and dietary fibers and their compositional variability are described, and the effects of different processing techniques on the content of these active components are analyzed. Furthermore, the metabolic pathways for the transformation of these bioactive components by the gut microbiota are elucidated, and their regulatory effects on the diversity, composition and structure of the gut microbiota as well as key functional bacteria are clarified. The health benefits mediated by metabolites such as short-chain fatty acids and phenolic acids are discussed. In addition, the effects of intervention dosage and individual differences on the regulatory outcomes of blueberry juice are also analyzed. This review provides a theoretical basis for clarifying the intrinsic relationship among blueberry juice, the gut microbiota, and host health, and also points to future research directions for developing blueberry juice-based functional foods and exploring their applications in precision nutrition.

In this study, arabica coffee cherries (cv. Catimor) from Yunnan were harvested at four maturity stages and systematically analyzed for changes in the contents of key flavor precursors (such as sugar, acid, amino acids, and fatty acids). The feasibility of using hyperspectral imaging technology (398.5–1 000.2 nm) combined with chemometrics for rapid and non-destructive maturity discrimination was explored. The results showed that the contents of soluble solids and total sugar significantly increased with maturity, while the contents of titratable acidity (TA) and total protein showed fluctuating changes. By comparing multiple spectral preprocessing methods, it was found that the standard normal variate transformation combined with a partial least squares discriminant analysis model achieved the best maturity discrimination performance (with a validation set accuracy of 95.26%). The partial least squares regression model had the best prediction effect for total sugar content (R2v = 0.96), but exhibited a lower prediction accuracy for the TA content, which varied highly across maturity stages. This study provides an effective technical approach for the precise harvesting and non-destructive quality detection of fresh coffee cherries.

To gain a deeper understanding of the spatial coupling mechanism between microbes and flavor compounds at the “pit mud-jiupei” interface in the nongxiangxing baijiu fermentation system, this study systematically investigated the migration and colonization patterns of pit mud-sourced functional microbes and their roles in driving spatial heterogeneity in the metabolism of flavor compounds. High-throughput sequencing combined with multi-platform flavor compound analysis was employed for systematic spatial sampling of jiupei at different depths and horizontal distances, and core microecological functional modules were parsed using distance-decay models and weighted gene co-expression network analysis (WGCNA). The results indicated that the similarity of microbial communities between jiupei and pit mud decreased significantly with distance, with the upper layer showing a higher goodness of fit (R2 = 0.46) and the lower layer exhibiting faster decay, suggesting a clear spatial boundary for the influence of pit mud. Key flavor compounds such as ethyl caproate were significantly enriched at the 0 cm interface of the lower pit wall (maximum 433.09 µg/g), whereas ethyl lactate levels increased with distance from the pit wall (maximum 888.83 µg/g). The abundance of pit mud-sourced Caproiciproducens was high at the 0 cm interface (2.55%–26.52%) but dropped sharply away from the interface, while the pit core was dominated by Acetilactobacillus jinshanensis (relative abundance > 90%). WGCNA further identified a synergistic co-variation network centered on caproic acid-producing functional bacteria, caproic acid, and key esters (represented by ethyl caproate), which was primarily localized at the lower pit mud-jiupei interface. This study demonstrated that this interface is not merely a physical boundary but a critical metabolic ecotone determining the formation of typical flavor compounds, revealing a spatial functional decoupling mechanism between ethanol fermentation in the core and aroma formation in the periphery, thereby providing a scientific basis for the precise spatial regulation of baijiu quality.

The aim of this study was to isolate and purify homogeneous polysaccharides from the mucus secreted by loach and systematically analyze their structural features​ and physicochemical properties. Three homogeneous polysaccharide fractions (LMSI, LMSII and LMSIII) were obtained by an optimized deproteinization process and column chromatography. Chemical analysis, chromatography, spectroscopy, electron microscopy, thermal analysis, and micro-rheology were used for their systematic characterization. The results showed that LMSI was a proteoglycan, whereas LMSII and LMSIII were a neutral and an acidic polysaccharide, respectively. The molecular mass of the three fractions differed by orders of magnitude (106–103 Da). LMSI and LMSIII were composed of ribose, galacturonic acid, and glucose, while LMSII contained only ribose and glucose. All of them had a semi-crystalline structure containing β-glycosidic bonds, but their microscopic morphology and aggregation behavior were significantly different. The decreasing order of their thermal stability was LMSII > LMSI > LMSIII, and both LMSII and LMSIII showed stable solid-like viscoelastic behavior within the concentration range of 1.0-7.0 mg/mL. This study clarified the structural features and physicochemical properties of loach mucus polysaccharides, providing a theoretical basis for the resource utilization of loach mucus by-products.

Using non-targeted metabolomics based on ultra-high performance liquid chromatography-quadrupole Orbitrap high resolution mass spectrometry, this study systematically analyzed changes in the metabolite profile of Wushan-grown Codonopsis tangshen Oliv. roots across different stages of heat pump drying and elucidated the formation mechanism of lobetyolin, a key active substance. In total, 1 847 and 1 480 metabolites were detected in the positive and negative ion modes, respectively. The types and amounts of differential metabolites tended to stabilize after 8 hours of drying, while the composition of metabolites changed significantly. The abundance of lobetyolin increased 315-fold from 6 h to the end of drying. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis indicated that the down-regulation of linoleic acid metabolism facilitated the generation of fatty acid chains in a precursor of lobetyolin, while the down-regulation of metabolic pathways related to starch and sucrose provided glycosyl groups for another precursor, glucopyranoside. Both of these effects contributed to the generation of lobetyolin during the drying process. This study has revealed the intrinsic mechanism by which heat pump drying improves the quality of Wushan-grown C. tangshen Oliv. roots at the metabolic level and clarified the chemical basis for the accumulation of the key active component.

To elucidate the mechanisms by which catechin structure regulates theaflavin (TF) synthesis, this study utilized eight catechin monomers to construct high-trans and high-cis substrate systems according to the differences in catechin profiles between Camellia ptilophylla from Nankun Mountain and Camellia sinensis (large-leaf tea) from Yunnan. Polyphenol oxidase (PPO) was used to catalyze the enzymatic synthesis of TFs. The reaction kinetics, substrate consumption, and product formation patterns were analyzed using ultra-high performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS). The impact of substrate structure on TF synthesis was investigated using equimolar pairwise mixtures of catechin monomers. The results indicated that high-cis systems oxidized significantly faster than high-trans systems, with cis-catechins exhibiting higher consumption rates than their trans-counterparts. Furthermore, the consumption rates of catechol-type and pyrogallol-type catechins were heavily modulated by their specific stereo-conformations. A total of six known TFs and six novel isomers were generated from the two substrate systems, and their yields were determined by the relative proportions and conformational features of the substrates. Specifically, the yield of TFs was significantly higher when both substrates or the catechol-type catechin participating in TF synthesis were in the cis-conformation. These findings systematically reveal the impact of catechin structure, particularly its stereo-conformations, on TF synthesis, providing a scientific basis for understanding TF formation and exploring novel TF components in C. ptilophylla.

To provide a theoretical basis for developing high-performance emulsifying protein ingredients, this study investigated the glycation of casein from Qula cheese using lactose as the sugar donor under dry heating conditions and elucidated the impact of glycation on the structure and emulsifying properties of casein. Single-factor experiments were employed to optimize the reaction conditions. The degree of grafting, emulsifying properties, and hydrophobicity of the products were determined. The products were characterized using Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) spectroscopy, and scanning electron microscopy (SEM). The results indicated that the highest glycation efficiency was achieved at a lactose-to-casein mass ratio of 1:1, a temperature of 60 ℃, and a reaction time of 6 h. Under these conditions, the degree of grafting reached 31.5%, and the emulsifying activity index (EAI) and emulsion stability index (ESI) were 81.0 m2/g and 88.2 min, respectively. Compared with unmodified casein, the surface hydrophobicity of glycated casein decreased by 21.4%, while its EAI significantly increased by 37.8%. Structural analyses revealed a decrease in α-helix and β-sheet contents and an increase in random coil content. After glycation, the compact block-like structure of native casein was transformed into a loose and porous network structure with reduced and more uniformly distributed particle sizes. Dry-heat glycation modification effectively improves the emulsifying properties of casein. The underlying mechanism is closely related to protein unfolding and improved amphiphilicity. This study provides a theoretical foundation for the high-value utilization of casein from Qula cheese.

A high-efficiency magnetic separation method for Listeria monocytogenes was developed using a capture probe prepared by directly adsorbing an aptamer onto a magnetic metal-organic framework (MOF) composite (Fe3O4@MIL-100(Fe)). Under optimized conditions (7 μL of aptamer solution at 100 μmol/L, coupling time of 120 min, 0.1 mg of Fe3O4@MIL-100(Fe), addition of Ca2+, capture time of 60 min, and bacterial concentration of 103 CFU/mL), the capture efficiency (CE) for L. monocytogenes reached up to (83.87 ± 2.31)%, and the method exhibited good specificity. In the milk matrix, however, the CE decreased to 11.58%. Further analysis of key interfering components in milk (mainly casein, whey protein, and lactose) revealed that the milk matrix reduced the aptamer loading and target affinity of the capture probe through nonspecific adsorption and physical encapsulation, thereby significantly decreasing its magnetic separation efficiency. This study provides a theoretical basis for constructing anti-interference and efficient magnetic separation methods suitable for various food matrices, and offers technical support for the accurate, rapid, and sensitive detection of foodborne pathogens.

This study investigated the effects of yeast polysaccharides on the pasting properties of wheat flour, as well as the textural properties, cooking characteristics, starch relative crystallinity, short-range ordered structure, and microstructure of hot dry noodles. The mechanism underlying the quality improvement of hot dry noodles by adding yeast polysaccharides was also explored. The results showed that when the addition level of yeast polysaccharides was 0.6%, the hardness of the noodles reached a maximum of 2 689 g, and the elasticity and chewiness increased to 0.85 and 1 487 g, respectively. Meanwhile, the water absorption rate significantly increased to 26.21%, while the cooking loss rate decreased to 1.04%. The analysis of pasting characteristics indicated that with increasing addition of yeast polysaccharides (from 0.2% to 0.8%), the peak viscosity, breakdown value, and setback value exhibited a decreasing trend. X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy analysis indicated that the incorporation of yeast polysaccharides increased the relative crystallinity of starch in the noodles from 19.81% to 30.16%, the degree of short-range order (DO) value to 1.542, and the double helix content (DD) to 0.774, indicating significantly enhanced short-range ordered structure of starch without altering its V-type crystalline pattern. Raman spectroscopy further confirmed that yeast polysaccharides promoted the ordered arrangement of starch molecules, as evidenced by the decreased full width at half maximum at 480 cm–1. Scanning electron microscopy (SEM) demonstrated that the noodles incorporated with 0.6% yeast polysaccharides exhibited the most compact and uniform cross-sectional structure, with starch granules fully embedded in a continuous gluten network. In conclusion, an appropriate amount of yeast polysaccharides can fill the gluten network through hydrogen bonding, enhance starch structural order, and improve the microstructure, thereby imparting favorable mechanical properties and processing quality to hot dry noodles.

This study aimed to investigate the antifungal activity and underlying mechanism of perillaldehyde thiosemicarbazone (PAT), a compound synthesized using perillaldehyde as the lead compound, against Penicillium italicum. In vitro experiments showed that PAT exhibited good antifungal activity against P. italicum, with both minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) determined to be 12.5 μg/mL. PAT treatment effectively delayed the progression of postharvest blue mold in citrus fruits in a concentration-dependent manner. PAT exhibited extremely low hemolytic toxicity, and its safety was superior to that of prochloraz at the same concentration. Scanning electron microscopy (SEM) observation revealed that PAT treatment induced substantial deformation and shrinkage of P. italicum mycelia. Physiological assays showed that treatment with PAT at 1/2 MIC and MIC levels disrupted cell membrane integrity, reduced ergosterol content, and induced leakage of extracellular nucleic acids and proteins. Furthermore, PAT treatment induced significant loss of the mitochondrial membrane potential of the mycelia and inhibited adenosine triphosphate (ATP) synthesis, thereby impairing normal energy metabolism. Meanwhile, PAT interfered with respiratory metabolism primarily by inhibiting the tricarboxylic acid cycle (TCA) pathway. Molecular docking and enzyme activity assays revealed that PAT might target and bind to succinate dehydrogenase (SDH) to inhibit its activity. In conclusion, PAT may suppress the growth of P. italicum by interacting with SDH in the TCA, thereby leading to mitochondrial dysfunction, aberrant energy metabolism, and disruption of cell membrane structure.

Bifenthrin (BF), a pyrethroid insecticide widely used in tea plantation, can persist in the environment, posing potential risks to tea safety, ecological balance, and human health. In this study, a fungal strain capable of efficiently degrading BF, designated G11, was obtained from the “Golden Flower” in Fu brick tea and identified as Aspergillus chevalieri based on morphological characteristics and ITS sequence analysis. Degradation kinetics experiments revealed that under optimal conditions of 30 ℃ and pH 6.0, strain G11 degraded (66.32 ± 4.66)% of 10 mg/L BF within 192 h. Although the biomass accumulation, ((6.21 ± 0.46) g/L), was inhibited by the substrates, the strain still exhibited strong tolerance. Moreover, strain G11 demonstrated broad-spectrum degradation potential against other pyrethroids (PYRs), degrading (60.80 ± 4.17)% of cypermethrin, (54.90 ± 1.65)% of fenvalerate, and (32.66 ± 3.38)% of deltamethrin at 20 mg/L within 192 h. From the degradation products of BF, the ester hydrolysis product 2-methyl-3-phenylbenzyl alcohol was identified by gas chromatography-mass spectrometry (GC-MS). Using 2-methyl-3-phenylbenzyl alcohol and trifluoro-chlorothric acid as model substrates, the metabolic capacity of strain G11 for these intermediates was verified, with degradation rates of (26.18 ± 1.13)% and (12.91 ± 0.94)%, respectively. In a simulated Fu brick tea fermentation system, strain G11 degraded (20.05 ± 1.03)% of BF within 240 h. These findings provide a safe microbial strain resource and a theoretical basis for the control of PYRs residues in fermented tea and the elucidation of their degradation mechanisms.

To elucidate the formation mechanism of the taste and textural characteristics of fermented Litopenaeus vannamei during fermentation with fermented glutinous rice, this study employed high-throughput sequencing to analyze the pattern of microbial community succession and systematically examined dynamic changes in quality and safety indicators including pH, total acidity, organic acids, free amino acids, microstructure and biogenic amines. Results indicated that the pH rapidly declined as fermentation progressed. Correspondingly, organic acids accumulated markedly. Lactococcus and Pediococcus gradually became the dominant bacterial genera, and Saccharomyces and Pichia became the dominant fungal genera. Microbial metabolic activities were closely associated with changes in taste and textural properties. Sweet amino acids such as glycine and alanine gradually accumulated, reaching a total content of 623.12 mg/100 g, while arginine was degraded, reaching a final content of 18.12 mg/100 g. Under the action of lactic acid bacteria, lactic acid significantly accumulated, reaching 3 464.04 mg/kg, 14.70-fold higher than that of unfermented samples. Microbial activity induced regular changes in myofibrillar structure, reducing the hardness by 16.40% and consequently promoting texture softening, thereby improving the chewing palatability of shrimp meat. At the end of fermentation, the total volatile basic nitrogen (TVB-N) value reached 17.47 mg/100 g and the histamine content was undetectable (below 0.85 mg/kg), whereas the content of total biogenic amines increased from 75.40 to 246.85 mg/kg. Pearson correlation analysis showed that Saccharomyces was positively correlated with the color (P < 0.05) and strongly positively correlated with the rice wine-like aroma and taste, whereas Pediococcus was positively correlated with the lactic acid content (P < 0.05). In summary, mixed-strain fermentation with fermented glutinous rice simultaneously enhanced the taste and textural properties of shrimp. These findings provide a theoretical basis for the development and industrial production of dedicated starters for fermented shrimp.

This study focused on the sixth round of stacking fermentation of outer-layer fermented grains (Jiupei) during jiangxiangxing baijiu production. Based on temperature, the process was divided into two stages: medium-temperature fermentation (MT; ≤ 30 ℃) and high-temperature fermentation (HT; > 30 ℃). Using integrated metagenomics and untargeted metabolomics, Jiupei was analyzed for microbial succession and changes in and differential characteristics of metabolite profile at the different temperature stages. The results revealed that during the transition from MT to HT, the fungal community, dominated by Monascus, Aspergillus, Rasamsonia, Pichia, and Zygosaccharomyces, was substantially influenced by temperature, whereas the bacterial community, dominated by Kroppenstedtia, Desmospora, and Lentibacillus, exhibited greater stability compared with the fungal community. Linear discriminant analysis effect size (LEfSe) analysis identified 8 differential bacterial genera (including Saccharopolyspora, Streptomyces, and Brevibacterium) and 16 differential fungal genera (including Kazachstania, Aspergillus, and Monascus) as key taxa driving the distinction between the MT and HT stages. Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis based on metagenomic data demonstrated that high-temperature stacking fermentation drove niche differentiation of the microbial communities, with yeasts gradually becoming the dominant group, shifting from “bacterial broad-spectrum metabolism” in the MT stage to “yeast core metabolism” in the HT stage. Differential accumulated metabolites (DAMs) analysis showed that under the combined effects of high temperature and microbial activity, glycerolipids including diacylglycerol (18:1/18:4) and diacylglycerol (16:0/20:5), amino acids and their derivatives including L-pyroglutamate and glycyl-valyl-asparagine, riboflavin, and nicotinamide-N-oxide accumulated significantly during the HT stage. Correlation analysis showed that the bacterial and fungal genera associated with the greatest number of DAMs were Brevibacterium (15) and Penicillium (24), respectively. Differential dominant genera including Brevibacterium, Penicillium, and Aspergillus showed highly significant positive correlations (P < 0.01) with glycyl-valyl-asparagine, glycyl-leucine, diacylglycerol (18:1/18:4), and diacylglycerol (16:0/20:5). Furthermore, the fungal community, represented by molds (Penicillium, Aspergillus) and yeasts (Pichia, Kazachstania), displayed higher connectivity complexity with the metabolic network compared with the bacterial community. In conclusion, this study found that at different temperature stages, the microbial succession, functional characteristics, and metabolite expression in outer-layer Jiupei varied across the different temperature stages of stacking fermentation, providing a reference for further research on the stacking fermentation mechanism of jiangxiangxing baijiu.

This study aimed to investigate the effect of whole wheat sourdough, prepared by co-fermentation with Latilactobacillus curvatus (Lc-39) and Wickerhamomyces anomalus (Wa-5), on enhancing the quality of whole wheat bread (WB). Commercial yeast and traditional sourdough were used as controls. The impact of different starter cultures on the baking quality, nutritional value, staling characteristics, and shelf life of WB was investigated. The results indicated that whole wheat sourdough significantly improved WB quality compared with the control groups. Notably, whole wheat sourdough co-fermented with Lc-39 and Wa-5 at a mixing ratio of 5:1, designated E4, had the most pronounced effect in improving WB quality. The resulting bread (E4WB) exhibited a baking loss of 83.13 g and a specific volume of 4.88 mL/g, showing significantly superior baking quality compared with other groups (P < 0.05). In addition, E4WB showed significantly higher levels of total antioxidant capacity (T-AOC), total phenolics, flavonoids, reducing sugars, and amino acids, as well as a higher degradation rate of phytic acid compared with the controls (P < 0.05), pointing to enhanced nutritional content and improved mineral bioavailability. Furthermore, E4WB displayed the slowest staling rate (200.13 g/d) and the longest shelf life, with visible mold appearing only after 12 days of storage at room temperature. Textural analysis revealed that E4WB had significantly lower hardness, chewiness, and adhesiveness, coupled with significantly increased springiness, cohesiveness, and resilience (P < 0.05). Its crumb microstructure was more uniform, characterized by uniform pore size distribution. This study provides a theoretical basis and practical approach for developing whole wheat sourdough co-fermented with lactic acid bacteria and yeast to improve the overall quality of whole wheat bread.

Objective: To explore the potential molecular mechanism by which Bifidobacterium animalis subsp. lactis YRK-12 alleviates hyperuricemia (HUA) induced by combined oral administration of inosine, guanosine and potassium oxonate in mice. Methods: All mice were randomly divided into three groups: control, HUA model (MOD), and B. animalis subsp. lactis YRK-12 intervention (YRK-12). The administration period lasted 21 days. Subsequently, serum biochemical indicators, liver xanthine oxidase (XOD) activity, histopathological sections, the expression of urate transporter genes and inflammatory genes, and changes in the intestinal flora were measured. Results: B. animalis subsp. lactis YRK-12 intervention significantly reduced serum uric acid levels by 35.7% and improved renal function indicators. YRK-12 significantly reduced liver XOD activity by 32.2% and decreased ileum XOD expression levels; the expression levels of glucose transporter 9 (GLUT9) and urate transporter 1 (URAT1) in the kidney were significantly down-regulated by 44.8% and 25.7%, respectively. The expression levels of ATP-binding cassette subfamily G member 2 (ABCG2) in the kidney and colon were significantly up-regulated by 22.0% and 20.6%, respectively. Meanwhile, YRK-12 significantly inhibited the nuclear factor kappa-B/NOD-like receptor family pyrin domain containing 3 (NF-κB/NLRP3) signaling pathway, reducing the expression levels of NF-κB and NLRP3 in the kidney by 40.4% and 31.4%, respectively. It also increased the abundance of Actinomycetota and short-chain fatty acid-producing bacteria (such as Alistipes putredinis and Suilimivivens aceti), thereby improving intestinal microbial dysbiosis. Conclusion: B. animalis subsp. lactis YRK-12 can alleviate HUA through multiple pathways, including regulating uric acid synthesis and excretion, reducing tissue inflammation, and modulating the intestinal flora. This finding provides a theoretical basis and experimental support for the development of probiotic products to prevent and alleviate HUA.

This study aimed to investigate the ameliorative effects and molecular mechanisms of L-carnitine on lipid metabolism disorders and liver injury induced by ornidazole in Sprague-Dawley (SD) rats. Twenty-four 7-week-old specific-pathogen-free (SPF) male SD rats were randomly divided into a blank control group, an L-carnitine control group, an ornidazole model group, and an ornidazole combined with L-carnitine intervention group, and all rats were administered by gavage for 12 consecutive weeks. The results showed that the serum L-carnitine level was significantly reduced in the model group, which in turn triggered lipid metabolism disorders, elevated liver enzyme activities, and the activation of oxidative stress and inflammation. The relative content of saturated fatty acids (SFA) in the liver was increased, while the levels of monounsaturated fatty acids (MUFA) and n-3 polyunsaturated fatty acids (PUFA) were decreased, accompanied by an elevated n-6/n-3 PUFA ratio. Meanwhile, the activities of fatty acid β-oxidation enzymes and the expression of energy metabolism-related genes in the peroxisome proliferator-activated receptor α (PPARα)/adenosine monophosphate-activated protein kinase (AMPK)/silent information regulator 1 (Sirt1)/peroxisome proliferator-activated receptor γ coactivator 1α (Pgc-1α) pathway were down-regulated, and obvious pathological damage was observed in the liver tissue. After intervention with L-carnitine, the above abnormalities were significantly reversed: the serum L-carnitine level was restored, and blood lipids, liver enzyme activities, and indicators of inflammation and oxidative stress were improved; the hepatic SFA content was decreased, the levels of MUFA and n-3 PUFA were increased, and the n-6/n-3 PUFA ratio was normalized; the activities of β-oxidation enzymes and the expression of energy metabolism-related genes were up-regulated, liver pathological damage was alleviated, and most indicators returned to near-normal levels. These results indicated that L-carnitine could promote hepatic fatty acid β-oxidation and improve lipid metabolism disorders by regulating the expression of energy metabolism-related genes in the PPARα/AMPK/Sirt1/Pgc-1α pathway. Meanwhile, it could inhibit excessive inflammatory activation and alleviate oxidative stress-induced damage, thereby attenuating ornidazole-induced liver injury. This study confirms the hepatoprotective and metabolic regulatory effects of L-carnitine in a rat model of chronic ornidazole-induced liver injury, providing an experimental basis for nutritional adjuvant intervention against liver injury caused by nitroimidazole drugs.

To address the critical issue of low probiotic survival rates during food processing and oral delivery, this study encapsulated Lactobacillus acidophilus (LA) in a Ganoderma lucidum polysaccharide-based hydrogel (G-GLP) to develop a pH-responsive probiotic delivery system. G-GLP-LA exhibited a porous three-dimensional microstructure. The incorporation of LA did not alter the hydrogel’s structure or physical properties but enhanced its thermal stability. The encapsulated LA exhibited improved tolerance to heat treatment at 65 ℃ and to simulated gastrointestinal fluids. In vitro gastrointestinal release experiments showed that only 14.63% of LA was released in simulated gastric fluid, while the release rate in simulated intestinal fluid reached 83.87%, demonstrating pH-responsive release characteristics. Furthermore, the LA release behavior exhibited a high degree of agreement with both the zero-order kinetic model and the Korsmeyer-Peppas model. The release mechanism followed the Super Case II transport model, enabling a burst release of LA in simulated intestinal fluid. This hydrogel system provides an efficient and controllable protective strategy for the application of probiotics in food processing and oral delivery.

This study employed trypsin to hydrolyze tuna cooking juice to obtain hydrolysates with osteogenic activity, with the aim of elucidating the osteogenic potential and mechanism of an enzymatic hydrolysate of tuna cooking juice and establishing a theoretical foundation for developing novel fish-derived osteogenic peptides. The hydrolysates with different molecular masses were separated via ultrafiltration and their osteogenic activities were evaluated. Transcriptomic analysis was then used to investigate the underlying mechanism of action. Furthermore, nanoflow liquid chromatography-tandem mass spectrometry (nano LC-MS/MS) and molecular docking were adopted to identify oligopeptides that promote osteoblast proliferation. Evaluation of osteogenic activity revealed that the low-molecular-mass hydrolysates effectively increased the proliferation rate (135.21%) and alkaline phosphatase activity of MC3T3-E1 cells, leading to increased mineral deposition. Transcriptomic analysis clarified that the low-molecular-mass hydrolysates primarily promoted osteoblast proliferation by upregulating the transcription levels of the Ccnd1, Ccnd3, Ccn4, Tcf7l2, F2r, Pik3r2, Pdpk1, and Gnb2 genes in the Wnt/β-catenin and phosphatidylinositol-3-kinase/protein kinase B signaling pathways. A total of six potential peptides with high osteogenic activity were identified through nano LC-MS/MS, molecular docking, and in vitro cell validation experiments. Among these peptides, DG-10 (DGDAGA(Hyp)GPS) exhibited the highest osteogenic activity and excellent digestive stability. Its binding affinity for epidermal growth factor receptor (EGFR) (KD = 3.826 × 10-5 mol/L) was higher than that of the peptide VS-6 (VSFYD (Hyp)) (KD = 4.054 × 10-5 mol/L), and the binding sites (Thr15, Gln16, Leu17/14, Asn12, and Lys13) on EGFR were predicted to be potential functional residues.

To investigate the effect of citrus flower (Citrus spp.) addition on the quality formation of lightly pressed Fu brick tea during the flowering process (solid-state fermentation dominated by Eurotium cristatum), the dynamic changes in the sensory characteristics and volatile metabolites of lightly pressed citrus-aroma Fu brick tea during the 27-d flowering process were analyzed by quantitative descriptive analysis (QDA) and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively, and the changes in the physicochemical properties were also determined. Lightly pressed Fu brick tea was used as control. The results showed that lightly pressed citrus-aroma Fu brick tea exhibited excellent sensory quality as early as the 15th day of flowering, developing a unique harmonious aroma combining citrusy and fungal notes with prominent umami. Physicochemical analysis revealed that the citrus-aroma tea showed smaller decreases in the contents of alkaloids, gallic acid, and catechins compared with the control, resulting in a sweeter and fresher taste. A total of 97 and 92 volatile compounds were identified in the control and the citrus‑aroma tea, respectively. Aldehydes predominated in the control, whereas terpene hydrocarbons predominated in the citrus‑aroma tea. Based on odor activity value (OAV) analysis, nine compounds including cedrol, linalool, and β‑ionone were identified as key contributors to the fungal aroma; D‑limonene, myrcene, linalool, and trans-2-nonenal were the core components responsible for the characteristic citrusy aroma of the citrus‑aroma tea. This study reveals the improving effect of citrus flower addition on the flavor quality of Fu brick tea, providing a theoretical basis for the development and process optimization of citrus‑aroma Fu brick tea.

This study systematically investigated changes in the flavor profiles of different ginger varieties (Xiaohuangjiang, Dajiang, Gongjiang, Baijiang, and Dahuangjiang) before and after hydrothermal processing, aiming to discern the impact of hydrothermal treatment on ginger flavor and to select the most suitable variety for preparing ginger-infused hot pot. For this purpose, molecular sensory science approaches, including solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS), combined with multivariate statistical analysis were used. The results indicated that the taste characteristics of steamed ginger juice were correlated with cooking temperature. A total of 115 compounds were identified by SPME-GC-MS, terpenes, alcohols, and alkanes being the major ones. Eucalyptol, with an odor activity value (OAV) of 108 281, was identified as a key flavor compound. Partial least squares regression (PLSR) analysis revealed that eucalyptol, sabinene, methylheptenone, α-pinene, (−)-β-pinene, (R)-(+)-β-citronellol, pinene, 2-nonanone, 2-undecanone, and (1S)-(+)-3-carene contributed to minty-sweet, woody, fruity, grassy, fatty, turpentine-like, and hot milk-like aromas in ginger. A high correlation was observed between compound odors and sensory attributes, indicating a strong association between aroma attributes and OAV. Xiaohuangjiang and Gongjiang exhibited stable aroma profiles and superior flavor characteristics compared with other varieties, making them the most suitable varieties for producing ginger-infused hot pot. This study provides a theoretical basis and reference for the deep processing, development, and flavor research of ginger products.

The differences in aroma of green teas scented with six major Gardenia strains in Leshan, Sichuan were examined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), sensory evaluation, and chemometric analysis. Sensory evaluation revealed that the six Gardenia green teas exhibited distinct aroma profiles. The teas scented with Meigui Zhizi and Meigui Erzhizi (Pazhizi) exhibited a rich, layered aroma and showed the highest total volatile content. A total of 1 253 volatile compounds were identified, the major ones being terpenes, esters, and ketones. Significant variation was observed in contents of aroma components among different Gardenia green teas. Based on odor activity value (OAV) > 1, 221 key aroma compounds were selected, among which 12 volatiles including (E)-2-hexenal, 1-nonen-3-one, 2-thiophenemethanethiol, (E,Z)-2,6-nonadienal, 2,3-diethyl-5-methylpyrazine, (E)-β-damascenone, 2-methoxy-3,5-dimethylpyrazine, 2,4-undecadienal, (Z)-6-nonen-1-ol acetate, 2-phenylethyl 3-methylbutyrate, methyl benzoate, and linalool were common to all six Gardenia teas and jointly contributed to their floral, fruity, and fresh aroma characteristics. Using the cutoff of variable importance in projection (VIP) score > 1 and P < 0.05, 424 differential compounds were selected; further screening based on OAV identified 58 important compounds (VIP > 1, P < 0.05, and OAV > 1) that can be used to discriminate the aroma of teas scented with different Gardenia strains. These findings help elucidate the aroma profiles of green tea scented with different strains of Gardenia, providing a theoretical basis for improving product quality and selecting superior Gardenia strains.

This study investigated the regulatory mechanism of pectin modified by electron beam irradiation (EBI) at doses of 0, 5, 10, 15, and 20 kGy on the stability of malvidin-3-O-galactoside (M3G). The structural modification effects of EBI on pectin were elucidated by using infrared spectroscopy as well as measuring weight-average molecular mass, monosaccharide composition, and degree of methylesterification. The influence of EBI on the pectin binding capacity and stability of M3G was determined, and the impact on the structure of pectin-M3G complexes was analyzed by measuring the zeta potential, average particle size, polydispersity index, and morphological characteristics. The results showed that with increasing irradiation dose, the weight-average molecular mass of electron beam-irradiated pectin first increased and then decreased, with a similar trend observed for the proportion of the homogalacturonan (HG) region. In contrast, the degree of methylesterification decreased continuously. After irradiation, both the binding rate and stability of the complexes were significantly enhanced in a dose-dependent manner. Pectin irradiated by 15 kGy of electron beam exhibited the highest binding rate to M3G and the complex between pectin irradiated by 5 kGy of electron beam and M3G displayed the best stability. The colloidal stability and uniformity of the complexes were both improved after irradiation. This study confirmed that low-dose EBI induced cross-linking of pectin to form a three-dimensional network structure, providing more binding sites and increasing steric hindrance, whereas medium- and high-dose EBI led to molecular chain scission, increasing the number of binding sites between pectin and M3G. Both structural optimization approaches could enhance the binding capacity of pectin with M3G, thereby improving the stability of M3G. These findings provide theoretical and technical support for anthocyanin stabilization and the green modification of pectin carriers.

In order to study the effects of treatment with different concentrations of exogenous melatonin (MT) on the quality and antioxidant activity of mulberry fruits, ‘Luyou 7’ mulberry fruits were sprayed postharvest with MT solution at concentrations of 0, 100, 200, and 300 μmol/L. Fruit quality and physiological indicators were measured at regular intervals during storage. Additionally, principal component analysis (PCA) and entropy-weighted TOPSIS were used to comprehensively evaluate the preservation effects. The expression of key anthocyanin synthesis-related genes and antioxidant enzyme genes was detected. The results showed that MT treatments at all concentrations reduced the decay incidence, delayed fruit softening and water loss of mulberry fruits, increased the contents of soluble solids, vitamin C, 1-deoxynojirimycin, and maintained the stability of titratable acidity. Exogenous MT upregulated the expression of key anthocyanin synthesis-related genes (MaPAL, Ma4CL-2, MaDFR, and MaANS), and consequently delayed the decrease in anthocyanin content and promoted the accumulation of total flavonoids and total phenols, thereby enhancing DPPH free radical scavenging activity. Moreover, exogenous MT increased the relative expression levels of antioxidant enzyme genes (MasodC, MaSOD-Mn, MaPOD1, and MaCAT1), thus enhancing the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) and inhibiting the accumulation of malondialdehyde (MDA). Two principal components, namely “quality deterioration-antioxidant activity” and “antioxidant enzyme-sugar metabolism”, were extracted, altogether explaining 80.48% of the total variance. Collectively, PCA and the entropy-weighted TOPSIS comprehensive score showed that treatment with 200 μmol/L achieved the highest score, indicating the best preservation effect. In summary, treatment with an appropriate concentration of exogenous MT significantly delayed the postharvest senescence of mulberry fruits and maintained their sensory and nutritional quality, with the most pronounced effect observed at 200 μmol/L.

This study investigated the effects of ultraviolet-C (UV-C) treatment at 6 kJ/m2 and heat treatment (HT) at 35 ℃ for 1 minute on the quality of fresh-cut Cistanche deserticola Y. C. Ma during low-temperature storage. The results demonstrated that the combined HT/UV-C treatment inhibited reactive oxygen species (ROS) accumulation and the activity of browning-related enzymes in fresh-cut slices stored at 4 ℃, delaying enzymatic browning and extending the storage period to 20 days. At the end of storage, the combined HT/UV-C treatment group exhibited the lowest total color difference (ΔE) values and browning index, maintained the content of seven major glycosides at a 1.5-fold higher level than that of fresh samples, and reduced the loss of oligosaccharides. Based on gas chromatography-ion mobility spectrometry (GC-IMS), 43 volatile compounds were identified, and the combined HT/UV-C treatment better preserved the fresh flavor profile. In conclusion, the combined HT/UV-C treatment effectively maintains the sensory quality, active components, and flavor substances of fresh-cut C. deserticola Y. C. Ma at high levels with good stability, offering an effective approach to extend its shelf life.

This study elucidated the mechanism by which ultrasonic treatment (at 20 kHz and 2 400 W for 20 min) enhanced the synthesis and stability of phenolic compounds in tender coconut water (TCW) during storage. Integrated metabolomic and transcriptomic analysis revealed that ultrasound indirectly regulated gene expression in coconut flesh to promote polyphenol synthesis in TCW. Ultrasonic treatment significantly increased the contents of total phenolic (up to 1.38-fold) and total flavonoid (up to 1.36-fold), while enhancing the antioxidant capacity. Targeted metabolomics identified significant upregulation of key phenolic compounds including catechin, epicatechin, luteolin, and anthocyanins. Transcriptomic analysis showed that ultrasound induced the expression of core phenylpropanoid and flavonoid biosynthesis genes (COMT, 4CL, CHS, F3H, and DFR), particularly on the 6th day of storage. A strong correlation was observed between gene expression and metabolite accumulation, confirming that ultrasound promoted phenolic biosynthesis by indirectly regulating gene expression in coconut flesh. These findings suggest that ultrasound, as a non-thermal processing technology, holds great promise for maintaining the nutritional quality of TCW during storage.

This study intended to investigate the effect of low‑voltage electrostatic field (LVEF) combined with modified atmosphere packaging with film micro‑perforation on the postharvest quality of cherry tomatoes and to analyze its potential mechanism. The impacts of different packaging methods and LVEF treatment frequencies were examined on fruit quality, antioxidant capacity, and the activities and gene expression levels of related metabolic enzymes during storage. The results showed that the combination of micro-perforated packaging (MR) with continuous LVEF treatment (MR-LVEF) effectively delayed the decline in fruit firmness, total soluble solids (TSS) content, and titratable acidity, inhibited the increase in relative electrical conductivity, and maintained better visual quality. Meanwhile, the contents of reduced glutathione (GSH) and reduced nicotinamide adenine dinucleotide phosphate (NADPH) as well as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in the MR‑LVEF group peaked at 149.81 μg/g, 6.38 nmol/mL, and 78.95%, respectively, on day 12, which were significantly higher than those in the MR group. Furthermore, MR‑LVEF upregulated the expression of SlG6PDH and Sl6PGDH, two key genes in the pentose phosphate pathway, thereby enhancing the activities of glucose‑6‑phosphate dehydrogenase (G6PDH) and 6‑phosphogluconate dehydrogenase (6PGDH). In conclusion, the combination of LVEF and micro‑perforated packaging enhances the antioxidant capacity of cherry tomatoes by activating the pentose phosphate pathway, thereby delaying senescence and maintaining storage quality. This study provides a theoretical foundation for the application of this technology in the preservation of fruits and vegetables.

This study investigated the effects and mechanisms of SO2 capsule patches used individually or in combination with two types of preservatives (ethylene absorbent (EA) and 1-methylcyclopropene (1-MCP)) on preserving the postharvest quality and alleviating browning of green-skinned​ figs. Three treatment groups were established, including SO2, SO2 + EA, and SO2 + 1-MCP. Decay incidence, mass loss rate, color parameters, browning-related factors, and the activities of antioxidant enzymes were measured during the storage period. The results showed that all three treatment groups effectively delayed the occurrence of the respiratory rate peak and slowed down the senescence process. On the 12th day of storage, the control group exhibited decay incidence of 45%, mass loss rate of 2.4%, and a significant decrease in L* value, losing commercial value. The above indicators approached those of the SO2 group on the 18th day, indicating that treatment with SO2 capsule patches alone could delay browning, but this effect was limited. The storage period of figs was extended to 24 days in both combined treatment groups. On the 24th day of storage, both groups showed decay incidence of less than 15% and mass loss rate below 5%. SO2 + EA had a more pronounced inhibitory effect on fruit browning than SO2 + 1-MCP. At the end of storage, the soluble quinone content, phenylalanine ammonia-lyase (PAL) activity, and polyphenol oxidase (PPO) activity in the SO2 + EA group were 11.45%, 9.5%, and 62.5% lower than those of the SO2 + 1-MCP group, respectively. Additionally, the SO2 + EA treatment notably enhanced the activities of superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) by 5.36%, 31.58%, and 14.1%, respectively, compared with the SO2 + 1-MCP treatment. In conclusion, the SO2 + EA treatment can more effectively inhibit the quality deterioration and browning of postharvest green-skinned figs by inhibiting browning-related factors and enhancing the activities of antioxidant enzymes, providing an efficient technical solution for postharvest fig preservation.

This study proposes a rapid detection method for Aspergillus ochraceus contamination in rice, combining near-infrared spectroscopy (NIRS) with machine learning algorithms, aiming to efficiently predict the total fungal count in stored rice. In this study, rice inoculated with A. ochraceus was used to simulate fungal infection during storage. Diffuse reflectance spectral data of rice samples at different stages of fungal growth were collected, and the fungal count was determined using the plate counting method. To improve the quality of the spectral data, moving average (MA), Savitzky-Golay (SG), standard normal variate (SNV), normalization (Nor), and the first derivative (FD) were applied for preprocessing to reduce noise and scattering effects. Additionally, three feature extraction methods, competitive adaptive reweighted sampling (CARS), successive projection algorithm (SPA), and genetic algorithm (GA), were used to select key wavelengths for further data optimization. Subsequently, partial least squares regression (PLSR), convolutional neural network (CNN), and extreme learning machine (ELM) were used for quantitative modeling of fungal counts, and their performance was compared. The results showed that MA and SG preprocessing effectively improved the signal-to-noise ratio of the spectra, thereby enhancing the predictive ability of the models. All three feature extraction algorithms successfully reduced the spectral dimensionality and identified key wavelengths related to the total fungal count. ELM showed significant advantages in handling nonlinear and high-dimensional spectral data, and the SG-GA-ELM model exhibited the best predictive performance (RC2 = 0.985 8, RP2 = 0.977 0, RMSEC = 0.167 2, RMSEP = 0.203 1), enabling high-precision prediction of the total A. ochraceus count. This study validates the feasibility of combining near-infrared spectroscopy with machine learning algorithms for the detection of A. ochraceus contamination in rice, providing a new, non-destructive, rapid, and intelligent monitoring approach for fungal contamination in stored grains. The proposed method holds great potential for applications in food safety monitoring, storage management, and online quality control of grains.

In this study, we established a novel method for the simultaneous detection of allergenic foods based on multiplex polymerase chain reaction (PCR) coupled with liquid chromatography-high resolution mass spectrometry (LC-HRMS). Multiplex PCR primers were designed based on the specific sequences of five common allergenic foods: peanut (Mat K), soybean (Atp A), sesame (Ses i 1), walnut (Jug r 3), and cashew (Ana o 3). The resulting amplicons contained high-frequency restriction enzyme recognition sites with product lengths of 409, 93, 99, 104, and 88 bp, respectively. After restriction enzyme digestion, characteristic oligonucleotide fragments were generated, followed by separation and detection by LC-HRMS under optimized conditions. Based on the retention times (4–7 min) and precise mass-to-charge ratios (e.g., peanut m/z 843.704, soybean m/z 854.142) of the oligonucleotide fragments from the digestion products, different food allergen sources could be effectively distinguished and identified. Two characteristic fragments were selected from each allergenic food for qualitative identification. The proposed method exhibited a sensitivity of 1 mg/kg. This study successfully achieved the multiplex simultaneous detection of the five allergenic foods, providing a new strategy for rapid food safety analysis and further expanding the application of nucleic acid mass spectrometry in the field of food testing.

By in situ growing the metal-organic framework ZIF-8 on the surface of carbon cloth (CC), an electric field-enhanced thin-film microextraction (EE-TFME) electrode was prepared and combined with high performance liquid chromatography (HPLC) to develop a rapid and accurate analytical method for the determination of tetracycline antibiotics (oxytetracycline, tetracycline, and doxycycline) in animal-derived food products (honey and milk). The morphology, structure, and adsorption properties of ZIF-8/CC were characterized by scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and N2 adsorption-desorption isotherms. The results indicated that the prepared material exhibited favorable adsorption characteristics. Under optimal conditions, the developed method achieved extraction equilibrium within 20 min. It showed good linearity for the three tetracycline antibiotics in the concentration range of 8.0-200.0 ng/mL (R2 > 0.992). The limits of detection (LOD) and quantification (LOQ) were 2.0-2.5 and 8.0-8.5 ng/mL, respectively. In honey and milk samples, doxycycline was detected at trace levels (< LOQ). At spiked concentrations of 20, 50 and 100 ng/g, recoveries ranged from 81.5% to 103.0%, with relative standard deviations (RSD, n = 5) no more than 7.2%. The EE-TFME method based on ZIF-8/carbon cloth developed in this study can be applied to the detection of tetracycline antibiotics in animal-derived foods, providing an effective sample pretreatment approach for food safety monitoring.

This study combined enzymatic recombinase amplification (ERA) with lateral flow immunoassay (LFIA) to establish a rapid detection method for 11 high-risk pathogens in ready-to-eat foods, including Salmonella, Staphylococcus aureus, Escherichia coli O157:H7, Vibrio parahaemolyticus, Listeria monocytogenes, Shigella, Streptococcus, Pseudomonas aeruginosa, Yersinia enterocolitica, Cronobacter, and Burkholderia gladioli pv. cocovenenans. Primers and probes for each target pathogen were designed and screened, and the specificity, inclusivity, sensitivity, and applicability of the method to actual samples were evaluated. The results showed that the selected primers and probes for the 11 high-risk pathogens exhibited excellent specificity and inclusivity in the ERA-LFIA detection system. The limit of detection (LOD) for pure bacterial cultures ranged from 100 to 10-2 ng/μL. For artificially contaminated samples, the LOD was 1 CFU/mL following 4–8 h of enrichment. In commercially available ready-to-eat foods, the detection rates of Salmonella, V. parahaemolyticus, P. aeruginosa, and Y. enterocolitica were 16%, 24%, 8%, and 16%, respectively, which were consistent with the results obtained by the standard methods. The developed ERA-LFIA method is simple, rapid, accurate, and sensitive and offers the advantages of portability and visual readouts, which can provide technical support for the rapid screening and effective control of foodborne pathogens in ready-to-eat foods.

The rapid development of China’s pre-prepared dish industry has created new opportunities for rural revitalization and the upgrading of the food industry. However, the safety regulation of pre-prepared dishes remains a major challenge facing the sector. By analyzing policy documents regarding food safety regulation in China, this paper traces the industry’s evolutionary process through four stages: policy inception, local exploration, national coordination, and norm refinement. Based on these policy documents and practical realities, this study analyzes the current regulatory dilemmas, characterized by the lack of a unified standard system, imperfect certification mechanisms, loopholes in traceability systems, and insufficient enforcement capacity. To address these issues, it is necessary to construct a whole-life-cycle​ legal path consisting of “pre-event standard-setting, in-process control, and post-event safeguard”. Specifically, the pre-event standard-setting stage requires unifying national quality standards for pre-prepared foods and establishing structured safety management system certifications; the in-process control stage necessitates introducing multi-stakeholder regulatory mechanisms and implementing corporate disclosure obligations; and the post-event safeguard stage should focus on building a national-level digital traceability platform and improving legal systems for rights protection, traceability, and sanctions. Through this whole-life-cycle legal governance path, a comprehensive solution for the safety regulation of pre-prepared dishes can be formed to safeguard consumer trust and achieve sustainable industry development.

Novel derivative-type food crimes involve the structural modification of existing toxic or harmful substances to produce chemical variants that fall outside administrative catalogues, yet remain substantively identical to the prototype substances in pharmacological functions, toxicological mechanisms, and health risks, thereby rendering the traditional determination model inadequate. In response, under the principle of legality, criminal justice should adopt a substantive interpretation of “toxic or harmful non-food raw materials” that accords with the purpose of protecting legal interests, and establish a substantive determination standard for such crimes centered on “functional and harmful equivalence”. At the institutional level, the statutory transformation of the “Three-Document Model” should be promoted, alongside the construction of a dynamic category-based public notice mechanism and a coordinated administrative-judicial governance framework, to ensure the stable operation of the substantive determination standard in judicial practice.

The greater food approach not only provides a new theoretical perspective for safeguarding food security in the new era, but also establishes value guidance for the institutional construction of a diversified food supply system. As an important product of food industrialization and supply-chain modernization, pre-prepared dishes have become a significant component of the modern food supply system. However, the existing regulatory framework suffers from fragmented institutional supply, imprecise conceptual definition, and inadequate protection of consumer rights, making it difficult to respond effectively to the demands of industrial development and to public concerns. Against this background, it is necessary to advance special legislation on pre-prepared dishes under the guidance of the greater food approach. In terms of legislative philosophy, such legislation should be guided by the fundamental goals of safeguarding food safety, promoting the standardized development of the industry, and protecting consumer rights and interests. In terms of institutional functions, it should integrate risk regulation, market governance, and rights protection. In terms of institutional design, it should focus on the systematic construction of core definitional rules, the allocation of regulatory powers and responsibilities, and information disclosure mechanisms to achieve a normative balance among the bottom line of safety, industrial development, and consumer protection, thereby providing legal support for the implementation of the greater food approach.

Digital technology has provided a driving force for innovation in food safety credit supervision mechanism. By constructing an analytical framework of “transaction costs-information capital-regulatory architecture” and using practical cases in Shenzhen and Hangzhou, this paper analyzes the mechanism of innovation in food safety credit supervision through digital empowerment, revealing that digital technology has driven the transformation of the food safety credit supervision system from passive response to proactive prevention, and from single regulation to social co-governance, by reducing information transaction costs, promoting the capitalization of credit information, and reconstructing a multi-stakeholder collaborative regulatory architecture. This paper proposes the following implementation paths: 1) building an integrated food safety credit data governance system, 2) establishing a dynamic food safety credit rating mechanism based on multi-source data, 3) reconstructing a collaborative and intelligent supervision network, 4) strengthening the development of digital governance capacity for food safety, and 5) fostering an incentive-compatible institutional environment, thereby enhancing the precision, efficiency, and intelligence of food safety credit supervision.

Rapeseed is one of the most important oil crops in the world. After oil extraction, the resulting meal contains 35%–40% protein on a dry basis. Rapeseed protein isolate, as a high-quality plant protein resource, is characterized by its balanced amino acid composition and high nutritional value. However, owing to outdated extraction technology, complex composition, and interference from anti-nutritional factors, it is difficult to improve the extraction yield and quality of rapeseed protein. As a result, it accounts for less than 1% of the global plant protein market and has extremely low added value. This paper systematically reviews the extraction methods for rapeseed protein isolate, including alkali solubilization and acid precipitation, weakly acidic salt extraction, aqueous enzymatic extraction, ultrasound-assisted extraction, and weak electric field-assisted extraction. It analyzes the effects of different extraction methods on the functional properties and industrial application of rapeseed protein and the removal of anti-nutritional factors (glucosinolates, phytic acid, and tannins). Additionally, this review discusses current challenges and future directions, aiming to provide a theoretical basis for enhancing the high-value utilization of rapeseed protein in the food industry.

Food crimes are mainly punished through two means: administrative law enforcement and criminal justice. The linkage between administrative and criminal evidence serves as a bridge for administrative and criminal penalties in food cases. The effectiveness of food safety governance is directly affected by whether or not the collection of evidence in administrative-criminal cases is standardized. However, there are three major obstacles to the administrative-criminal evidence linkage in the field of food safety in China. They are as follows: 1) insufficient legislative coordination, which affects the legal basis for the administrative-criminal evidence linkage; 2) weak evidentiary weight, which affects the practical operation of the administrative-criminal evidence linkage; and 3) flaws in evidence collection, evidence preservation, and review processes, which create obstacles for regulatory and criminal justice departments in specific implementation. To ensure the efficient and fair operation of the administrative-criminal evidence linkage mechanism in the field of food safety and to strengthen deterrence​ against food safety-related criminal and illegal acts, it is necessary to improve the foundational legislation governing the administrative-criminal evidence linkage, clarify the standards and mechanisms for evidence collection, and establish an enforcement supervision system.

Molecular imprinting technology demonstrates unique value in food safety detection. Fluorescent sensors prepared using this technology exhibit high specificity, high sensitivity, and visual detection capabilities, along with rapid response and convenient operation. They are suitable for various applications such as screening for harmful contaminants, quantitative analysis of target molecules, and monitoring of pathogenic microorganisms, providing a new technical approach to address the challenge of detecting low-concentration targets in complex food matrices. This paper systematically reviews the latest research advances in fluorescent molecularly imprinted polymer (FMIP) sensors, providing a comprehensive introduction to the preparation methods of FMIPs, including one-pot polymerization, post-modification with fluorophores, and the incorporation of fluorescent nanomaterials. This paper focuses on the application of FMIPs in food safety detection, particularly in the detection and analysis of critical target substances such as antibiotics, mycotoxins and other harmful small molecules as well as pathogenic bacteria. It also provides an in-depth analysis of the future development trend of FMIP sensors. Despite their significant potential, challenges remain in achieving specific recognition in complex matrices and simplifying sample pretreatment. Future research should focus on addressing these issues.

Live-streaming e-commerce has developed into an important new business model within China’s food distribution sector. While driving the digital transformation of the food industry and promoting consumption upgrading, this model has increasingly become a new carrier for the concentration and cross-regional spread of food safety risks. At present, food business operations in live-streaming e-commerce commonly face governance challenges such as false claims by streamers, an imperfect food traceability system, high consumer rights protection costs, and prominent difficulties in industry supervision, posing severe challenges to the existing regulatory system. Against this backdrop, this paper systematically reviews the current pain points in food safety management within the live-streaming e-commerce sector and clarifies the rights and responsibilities of multiple governance entities, bridging regulatory gaps in the industry and enhancing the ability to identify and address food safety risks. This review can provide effective references for establishing and improving a long-term supervision mechanism for food live streaming, and ensuring public food safety and consumer rights. Meanwhile, it can promote the standardized and high-quality integrated development of live-streaming e-commerce and the food industry.