The frequent occurrence of adulteration in meat products not only affects people's quality of life but also restricts the healthy development of the industry. The technology of identifying adulteration in meat products has become a research hotspot. Fast, accurate, reliable, and simple meat ingredient detection technology is an effective means of identifying adulteration in meat products This article reviewed the principles, advantages, disadvantages and application research of various meat source component detection technologies that had been extensively studied, including spectroscopic technology, chromatographic and mass spectrometry analysis technology, immunoassay technology and isothermal amplification analysis technology. It also looked forward to the future research directions of these technologies, in order to provide theoretical basis and reference ideas for the research of meat product adulteration identification technology.

As a worldwide medicinal and edible homologous plant, Allium sativum L. has the functions of antitumor, prevention and treatment of cardiovascular diseases and anti-pathogenic microorganisms. Studies have shown that many active ingredients in Allium sativum L. exert antitumor effects mainly by inhibiting tumor cell proliferation, regulating signaling pathways to inhibit migration and invasion, inducing tumor cell apoptosis, and arresting cell cycle. At the same time, the Allium sativum L. active ingredient also enhances the antitumor effect of other drugs through its combination with other drugs. This article reviewed the research on the antitumor effect and mechanism of Allium sativum L. active ingredients in the past 30 years, as well as the effects of Allium sativum L. active ingredients in combination with other drugs, this provides an important theoretical basis and application reference for the study of the antitumor action mechanism of active ingredients in Allium sativum L. and the development of innovative drugs.

Aroma is the core characteristic of the flavor quality of Prunus persica, composed of various volatile organic compounds, and its formation is comprehensively influenced by genetic background, cultivation management and post-harvest treatment. In recent years, studies have revealed the key roles of fatty acids, amino acids, terpenoids and esters as the main precursor substances in aroma synthesis, as well as the regulatory mechanism of ethylene on aroma formation. This article clarified the genetic basis of aroma synthesis, reviewed the research progress of aroma components and their biosynthetic pathways in Prunus persica, aiming to provide a the oretical basis for the quality evaluation and quality improvement of Prunus persica. However, at present, the complexity of the aroma synthesis pathway and the influence mechanism of environmental factors on it have not been fully clarified. Future research needs to further analyze the molecular mechanism of aroma synthesis and optimize cultivation and post-harvest processing techniques to enhance the aroma quality of Prunus persica.

Nuts, being nutritionally rich, are widely favored by the public as healthy snacks. Nevertheless, the issue of mycotoxin contamination presents a potential hazard to their safety for consumption. During the processes of nut cultivation, harvesting and storage, nuts can become contaminated by fungi and produce toxins. These fungal toxins have the ability to accumulate in the human body. Prolonged consumption of contaminated nuts can cause harm to vital organs such as the liver and kidneys, thereby elevating the risk of cancer and neurological disorders. This article conducts a systematic analysis of the types and ecological distribution characteristics of mycotoxigenic fungi within the nut supply-chain. Moreover, it placed emphasis on reviewing the latest advancements in the current mycotoxin detection technology systems. These included well-established methods like mass spectrometry, chromatography, chemiluminescence and fluorescence, as well as modern toxin detection technologies and their recent breakthroughs. On this basis, the article also explored the future development trajectory of toxin detection technology. The ultimate goal is to offer a reliable guarantee for the stable development of the nut industry.

Many foodborne Chinese herbs exhibit significant efficacy in sedation and hypnotic effects, with the advantages of safety, mildness, and convenience. These properties have garnered widespread attention from individuals suffering from insomnia, scientific researchers, and relevant practitioners. Such herbs are predominantly utilized in health foods and ordinary foods. In the realm of health foods aimed at aiding sleep, dosage forms are diverse, and ingredients such as Semen Ziziphi Spinosae, Ganoderma lucidum, and Schisandra chinensis are frequently employed. Within the domain of ordinary foods, a variety of products including medicinal diets, beverages, and snacks are involved, showcasing diverse product forms and production processes. Regarding research advancements, the effective dosages of different food-derived Chinese herbs medicines for improving sleep vary, and their sleep-aid components encompass terpenoids, alkaloids, flavonoids and other constituents. The mechanisms of action span neurotransmitter regulation, signaling pathway modulation, gut microbiota improvement, antioxidative and anti-inflammatory activity. Nevertheless, there remain deficiencies in the research and product development of foodborne Chinese herbal medicines for sleep aid. This paper systematically summarized the applications and usage rules of foodborne Chinese herbal medicines in sleep aid foods, reviewed modern research on foodborne Chinese herbal medicines and sleep aids, and elucidated the efficacious components and mechanisms of foodborne Chinese herbal medicines for sleep enhancement, thereby providing valuable references for the research and development of sleep aid products based on foodborne Chinese herbal medicines.

Objective Taking silicon dioxide fired from barley shells as the research object, to explore the potential application of its aqueous solution in efficient extraction of active functional components (flavonoids and polyphenols compounds) from plant materials represented by purple corn tea. Methods The silica aqueous solution was subjected to an acute oral toxicity test, and the mice were observed for 14 consecutive days, and the reactions, deaths and weight of the mice were recorded. Through the acute oral toxicity test, it was found that the acute oral toxicity median lethal dose (LD₅₀) of the test substance to female and male ICR mice was greater than 5000 mg/kg BW, which was actually non-toxic. Subsequently, this study took purple corn tea as an example, and based on the single factor experiment, adopted the response surface methodology and combined it with ultrasound-assisted extraction technology to systematically evaluate the effects of key factors such as solvent type, liquid-to-solid ratio, extraction temperature and time on the extraction efficiency of flavonoids and polyphenols. Results A barley husk-derived silica aqueous solution with a mass concentration of 7000  mg/L was used as the extraction solvent. The optimal extraction conditions for flavonoids were a solid-to-liquid ratio of 0.04  (g/mL), an extraction temperature of 67  ℃, and an extraction time of 34.3  min. For polyphenols, the optimal extraction conditions were a solid-to-liquid ratio of 0.04  (g/mL), an extraction temperature of 50.7  ℃, and an extraction time of 61.6  min. Conclusion Compared with other solvents, the silica aqueous solution derived from barley husks exhibits superior extraction performance under the same conditions, demonstrating its preliminary feasibility for extracting flavonoids and polyphenols from purple corn tea and indicating its promising potential for further development and application.

Objective To study the effects of in vitro simulated digestion on the content of total polyphenols and antioxidant activity of Canarium album and its products. Methods The study investigated the changes in total polyphenol content and scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) cation (ABTS⁺) free radical, hydroxyl free radical and superoxide anion free radical during in vitro simulated gastrointestinal digestion using 5 samples: Canarium album polyphenol extract, fresh Canarium album, sweet Canarium album, salt-preserved Canarium album, and licorice-flavored Canarium album. Results The polyphenol content of the 5 samples in both the gastric and intestinal digestion stages was lower than that in the undigested samples. During the gastric digestion stage, the scavenging capacities of the 5 samples for ABTS⁺ free radicals and DPPH free radicals were significantly stronger than those of the undigested samples. In the intestinal digestion stage, the free radical scavenging capacities of most samples decreased. The hydroxyl radical scavenging capacities of Canarium album extract and fresh Canarium album were weaker than those of the other samples, but their scavenging capacities in the intestinal stage were stronger than those in the gastric stage. Significant differences were observed in the superoxide anion radical scavenging capacities among the 5 samples: The superoxide anion radical scavenging capacity of Canarium album polyphenol extract increased initially and then decreased over time during gastrointestinal digestion; the scavenging capacity of fresh Canarium album during gastrointestinal digestion was stronger than that of the undigested counterpart; due to the presence of processed ingredients, the scavenging capacities of sweet Canarium album, salte-preserved Canarium album and licorice-flavored Canarium album showed no obvious correlation with their polyphenol content. Conclusion Compared with the undigested samples, different Canarium album samples still exhibit good antioxidant activity after digestion. This study provides a reference for the further research and application of Canarium album polyphenols, and offers a theoretical basis for the development, deep processing and utilization of Canarium album and its products.

Objective To investigate the effects of repeated freeze-thaw cycles, induced by temperature fluctuations during cold chain circulation, on the quality deterioration of pre-prepared grilled fish. Methods An accelerated deterioration model was established through extreme treatment to examine the effects of up to 8 freeze-thaw cycles on microstructure, texture properties, pH, color parameters and lipid oxidation. Correlation analysis was conducted to identify the primary factors contributing to quality degradation. Results As the number of freeze-thaw cycles increased, muscle tissue damage intensified, myofibril structures fractured, and hardness, elasticity, chewiness and shear force declined, while adhesiveness increased. The pH value showed a decreasing-then-increasing trend. Overall, the lightness value (L^*) progressively decreased, while the redness (a^*) and yellowness (b^*) values continuously increased. The thiobarbituric acid reactive substances (TBARS) value significantly increased from 0.28 mg/kg to 2.00 mg/kg (P<0.05). After 6 cycles, the total volatile basic nitrogen (TVB-N) content exceeded the national safety limit for consumption (27.43 mg/100 g, national standard limit≤25 mg/100 g). Conclusion The quality of pre-cooked grilled fish significantly deteriorates during distribution, and the damage becomes more severe with increasing freeze-thaw cycles. After more than 5 cycles, the product is no longer suitable for consumption. These findings provide a scientific basis for quality control strategies in the cold chain logistics of pre-prepared aquatic products.

Objective To obtain excellent lactic acid bacteria with bacteriostatic activity from fermented bamboo shoots and analyze their antibacterial substances. Methods Using Liuzhou traditional fermented bamboo shoots as raw materials, Staphylococcus aureus and Escherichia coli as indicator bacteria, and inhibition zone diameter as evaluation indicator, the Oxford Cup method was used to screen lactic acid bacteria with higher antibacterial properties. The strain was identified by morphological observation and molecular biological technique. Finally, the effects of pH, temperature and enzyme treatment on the antibacterial activity of the fermentation supernatant of the strain were analyzed. Results A total of 26 strains of lactic acid bacteria were isolated from Liuzhou traditional fermented bamboo shoots, among which 10 strains had antibacterial activity against Staphylococcus aureus and Escherichia coli, and strain LZ-6 had the strongest antibacterial activity, with a diameter of more than 15 mm for the inhibition zone. The strain LZ-6 was identified as Limosilactobacillus fermentum. The antibacterial substances produced by strain LZ-6 exhibit good antibacterial activity only under acidic conditions and had good thermal stability. After protease treatment, there was no significant change in antibacterial activity (P>0.05), indicated that the protein in the fermentation supernatant had no antibacterial effect. Conclusion A fermented lactobacillus LZ-6 with good antibacterial activity is screened from Liuzhou traditional fermented bamboo shoots. Its antibacterial substances are organic acids with stable activity and are not affected by temperature and enzymes. The lactic acid bacteria derived from fermented bamboo shoots obtained in this study can be used in the fields of sour bamboo shoot fermentation and biological preservatives, and lay the foundation for the separation, identification and mechanism research of antibacterial substances.

Objective To develope a co-microencapsulated probiotic-stachyose functional dairy product. Methods This research employed spray-drying technology using sodium alginate and stachyose as wall materials for probiotic encapsulation, with optimized parameters. The optimal yogurt formulation was determined through orthogonal experiments. Results The mass ratio of sodium alginate and stachyose was 3:1, the concentration of materials was 2.00%, and the spray drying was carried out at 140 ℃ and a feeding speed of 40%, the best embedding rate of the composite probiotics was achieved. Through orthogonal experiments, the yogurt formula was optimized to determine that the optimal combination was an addition rate of 0.08% for the starter culture, 3.00% for white granulated sugar, and 0.30% for stachyose. Under optimized conditions, the microencapsulation efficiency of probiotics reached optimal levels. Microscopic examination confirmed effective probiotic encapsulation, preventing thermal damage and improving stability. The final yogurt product demonstrated excellent color, taste, texture, and received outstanding sensory evaluations. Conclusion This study successfully developes a functional yogurt combining probiotic viability with superior sensory qualities, providing valuable technical insights for functional food innovation while meeting consumer demand for dairy products that balance health benefits with excellent taste.