With the continuous growth of the global population, the establishment of a food system that can ensure adequate nutrition, while maintaining environmental sustainability, has emerged as a pressing challenge for society. Fruit and vegetable products, which are highly valued for their rich nutritional content, remain controversial in terms of their environmental friendliness. There is an urgent need to utilize scientific environmental management tools to systematically assess life cycle environmental impacts, thereby driving the green transformation of the fruit and vegetable industry. Life cycle assessment (LCA) is a comprehensive and systematic environmental evaluation methodology that quantifies environmental issues across all stages of a product's life cycle, ranging from raw material extraction to waste disposal. It plays pivotal roles in promoting sustainable development across multiple industries. This study focuses on the application of LCA to fruit- and vegetable-based food manufacturing. First, a detailed breakdown of the key implementation aspects of the four core stages of LCA is provided from a technical framework perspective. Second, from the viewpoint of the fruit- and vegetable-based food supply chain, this study explores how LCA can optimize raw material production and processing and the circulation and consumption environment. Finally, in response to existing challenges, such as difficulties in obtaining inventory data, poor standardization of evaluation methods, and the scarcity of industry-specific models, this paper proposes corresponding solutions. The ultimate goal is to offer quantifiable tools for scientifically assessing the environmental benefits of fruit and vegetable products, thereby contributing to the sustainable development of food systems.

Dysphagia (DP) was an increasingly prevalent health issue in aging populations, leading to increasing demand for DP-oriented food. This study aimed to develop a composite gel system based on pea protein-coconut oil-potato starch to address the functional and nutritional limitations of single-component gels and explore its potential for dysphagia food applications. Using potato starch as the matrix, a ternary composite gel system was formulated by incorporating pea protein (4%, w/v) and coconut oil (4%, w/v). Single-factor experiments optimized the formulation, and techniques including scanning electron microscopy (SEM), rheological analysis, texture profile analysis (TPA), low-field nuclear magnetic resonance (LF-NMR), sensory evaluation, and 3D printing were employed to investigate the gel structure, rheological properties, swallowing adaptability, and printability. The results demonstrated that the ternary composite gel achieved a hardness of 1062.95 N/m², adhesiveness of 400.13 J/m³, and cohesiveness of 0.87, meeting the class II criteria of the Japanese Dysphagia Diet (JDD) standards. Rheological analysis revealed higher storage modulus (G') and loss modulus (G'') compared to single-component gels, with a tanδ<1, indicating solid-like behavior conducive to swallowing control. LF-NMR analysis showed the water-holding capacity of the ternary composite gel was enhanced compared to that of the potato starch gel, with increased bound water proportion (T₂₁ decreased from 4.20 ms to 2.97 ms). Sensory evaluation highlighted the ternary gel's superior cohesiveness and minimal oral residue, while IDDSI testing confirmed safe swallowing characteristics. Further integration of 3D printing technology with fruit-vegetable freeze-dried powders enabled nutrient fortification (protein: 16.06~18.06 g/100 g DW, dietary fiber: 10.31~15.95 g/100 g DW) and precise geometric control (dimensional error<5%). This study provides theoretical and technical foundations for developing personalized nutrition foods tailored to individuals with dysphagia.

To investigate the effects of sodium nitroprusside (SNP) treatment on storage quality and flavor changes in fresh-cut purple potatoes, fresh-cut samples were treated with 0.1 mmol·L⁻¹ SNP and stored at 4 ℃ for 8 days. Regular sampling was conducted to measure color parameters, soluble solid content, cooking loss rate, water status and distribution, antioxidant enzyme activities, total phenolic content, total flavonoid content, total anthocyanin content, and volatile organic compound profiles during storage. The results indicated that SNP treatment effectively delayed color deterioration and reduced internal water mobility in fresh-cut purple potatoes. Furthermore, the treatment modulated antioxidant enzyme activities during later storage periods. By the end of storage, total phenolic, total flavonoid, and total anthocyanin contents in SNP-treated samples were found to be 1.11 fold, 1.44 fold, and 1.22 fold higher than those in the control group, respectively, thereby enhancing antioxidant capacity. Analysis of volatile organic compounds demonstrated that SNP treatment mitigated off-odors primarily by suppressing the formation of aldehydes, particularly hexanal. In conclusion, SNP treatment maintained storage quality and antioxidant capacity while preserving desirable flavor attributes in fresh-cut purple potatoes. These findings provide a theoretical foundation for the application of sodium nitroprusside in fresh-cut fruit and vegetable preservation.

To investigate the effect of enhanced fermentation of different Lactobacillus species on the quality of Stauntonia chinensis ferment, the fresh Stauntonia chinensis pulp was utilized as the raw material. Lactobacillus royceae (LRL), Lactobacillus rhamnosus (LRT), Lactobacillus plantarum (LPZ), and Lactobacillus acidophilus (LAS) combined with yeast were used in the co-fermentation. Changes in conventional physicochemical indexes, functional components, antioxidant activity, and flavor components were systematically analyzed during the fermentation process. The results indicated that the total acid content increased gradually, while pH, soluble solids, and triterpene content decreased. After 15 days of fermentation, the LRT fermentation system exhibited the highest triterpene content at 5.57 mg/100 mL, while the LAS system showed the highest polyphenol content at 4.27 mg/mL. In addition, the DPPH radical scavenging capacity and SOD enzyme activity were highest in the LRT system, whereas the hydroxyl radical inhibition rate was highest in the LRL system. Using gas chromatography-mass spectrometry (GC-MS) combined with odor activity value (OAV) analysis, it was found that except for the LRL fermentation system, the types and contents of esters increased in the other three systems. Notably, a total of 87 volatile components were detected in LRT fermentation system, predominantly comprising esters (168.45 mg/L) and alcohols (151.60 mg/L). Among these, 30 volatile components had an OAV≥1, and the primary key volatile components were ethyl isobutyrate, ethyl caprate, phenylethanol and nonanal. Principal component analysis (PCA) indicated that the types and contents of Stauntonia chinensis ferment prepared by composite strains differed significantly from those of unfermented Stauntonia chinensis. This fermentation process enriched the composition of volatile components in Stauntonia chinensis ferment, and the LRT fermentation system had the richest flavor profile. In conclusion, the quality of Stauntonia chinensis ferment was influenced by the co-fermentation of yeast with different Lactobacillus species. The LRT fermentation system demonstrated superior performance in terms of functional component content, antioxidant activity, and flavor profile improvement.

By combining new natural additives (whey protein, steviol glycosides, and Lactobacillus paracasei) in various proportions, de-sugared freeze-dried jujube powder was prepared. The physical properties, functional components, antioxidant capacity, and sensory characteristics of the de-sugared freeze-dried jujube powder were analyzed, and the performance of the de-sugared freeze-dried jujube powder obtained from different natural additive combinations was studied. The results showed that adding appropriate natural additives can significantly improve the wetting, solubility, and antioxidant capacity of the de-sugared freeze-dried jujube powder. Among these, the formulation JP-WSL1 (jujube powder:whey protein:steviol glycosides:Lactobacillus paracasei ratio of 7:1:1.5:0.5) had the best color, the smallest average particle size (6.25 μm), the lowest moisture content (6.67%±0.04%), the smallest contact angle (39.51°±1.66°), the longest wetting time (66.28±1.42 s), and the highest solubility (57.96%±0.51%). The total phenol content (TPC), total flavonoid content (TFC), DPPH free radical scavenging ability, and ABTS⁺ free radical scavenging ability also reached their highest levels, at 1332 mg GAE/100 g, 462 mg RE/100 g, 49.32% and 36.2%, respectively. In summary, the formulation with JP-WSL1 as a natural additive was more suitable for the production of de-sugared freeze-dried jujube powder. This study provides reliable theoretical support for the industrial production of de-sugared freeze-dried jujube powder and lays the foundation for the application of vacuum freeze-drying technology in the deep processing of fruit and vegetable powder.

This study aimed to simultaneously enhance the enzymatic activity and thermostability of glucose oxidase (AnGOD) derived from Aspergillus niger through a semi-rational design strategy. Mutation sites were designed using the FireProt online tool and consensus sequences analysis, and the optimal mutant was screened via site-directed mutagenesis and a two-stage combinatorial mutation approach. Molecular dynamics simulations were then conducted to elucidate the mechanism of performance enhancement. Results showed that from the initial 83 designed sites, 12 single-point advantageous mutants were selected, and the optimal mutant M5 (T276F/T34V/Q90R/S53F/S74T) was obtained through two-stage combinatorial mutagenesis. Compared to the wild-type (WT), M5 exhibited a 4.2-fold increase in specific activity, with a k_cat value of 755.0 s⁻¹ and a k_cat/K_m value of 34.52 L·mmol⁻¹·s⁻¹, representing 3.67- and 2.48-fold enhancements over WT, respectively. At 65 ℃, the half-life of M5 was 30 min, representing a 30-fold increase compared to WT (1 min). Molecular dynamics simulations revealed that the average RMSD of M5 and the RMSF in non-catalytic regions were reduced by 12.9% and 12.4%, respectively, compared to the wild-type (WT). Additionally, the number of hydrogen bonds between M5 and the substrate/coenzyme increased by 10.3% and 8.8%, respectively. Notably, the S74T mutation introduced a novel hydrogen bond network, while the Q90R mutation introduced a positive charge, enhancing surface electrostatic complementarity. These synergistic effects collectively improved both the thermostability and catalytic activity of AnGOD. Through semi-rational design and combinatorial mutagenesis, this study significantly alleviated the stability-activity trade-off in AnGOD enzyme engineering, laying a foundation for the application of GOD.

Objective: This study systematically investigated the efficient extraction process of purple yam anthocyanins, a gelatin/carrageenan composite-hydrogel delivery system was constructed, and the stability and biosafety in gastrointestinal digestion environments were elucidated. Methods: Anthocyanins were extracted using acidic ethanol method. The apparent viscosity, gel strength, and encapsulation efficiency of gelatin-carrageenan composite-hydrogels (ratio 8:2, w/w) at different concentrations were characterized by a rheometer and texture analyzer. The digestion models in vitro were used to evaluate the stability and swelling properties of anthocyanins in gastric fluid (pH3.0, 2 h) and intestinal fluid (pH6.8, 6 h), and the effect of the hydrogel on IEC-6 cell proliferation was assessed using the CCK-8 assay. Results: Acidic ethanol-assisted extraction achieved an anthocyanin yield of 57.20 mg/g, which was significantly higher than that of the conventional maceration method (P<0.05). The 0.5% composite hydrogel, composed of a gelatin-gellan gum wall material at a mass ratio of 8:2 and encapsulating anthocyanins, exhibited the most favorable performance. The gel strength, apparent viscosity, and encapsulation efficiency were 21.4 g, 0.09 Pa·s, and 90.81%, respectively. The anthocyanin hydrogel formed a stable three-dimensional network structure across a wide range of angular frequencies, effectively ensuring anthocyanin encapsulation. Storage stability tests showed that anthocyanin degradation was significantly lower at 4 ℃ than at 37 ℃, and the hydrogel exhibited good stability at high temperatures. SEM images revealed that the anthocyanin composite-hydrogel formed a typical three-dimensional porous network structure, with pore sizes primarily ranging from 50 to 200 μm. In vitro digestion experiments further confirmed that the hydrogel effectively delayed anthocyanin degradation and promoted its sustained release in the small intestine. The CCK-8 assay demonstrated that the composite-hydrogel exhibited minimal cytotoxicity (P>0.05), confirming its high biosafety. Conclusion: The gelatin/carrageenan composite hydrogel significantly enhanced the gastrointestinal stability and targeted delivery efficiency of purple potato anthocyanins, providing a theoretical basis for its application in functional food development. Future studies should verify its bioavailability enhancement effect through in vivo experiments.

The aim of this study was to evaluate the effects of sunlight exposure and drying temperature on the flavor profile and related physicochemical properties of semi-dried Trachinotus ovatus, with a view to providing insights into optimal drying technique. Five drying treatments were applied: sunlight drying, hot-air drying at 60 ℃, heat pump drying at 20 ℃, combined sunlight/heat pump drying at 20 ℃, and sunlight/heat pump drying with variable-temperature. The sample analysis included content assessment of total volatile basic nitrogen (TVB-N) and malondialdehyde (MDA), identification of volatile compounds through headspace solid-phase microextraction GC-MS, screening of characteristic flavor compounds based on OAV value, and categorization of flavor profile via clustering heatmap. Finaly, the optimal drying technique was identified by principal component analysis (PCA). Results showed that the sunlight drying and hot-air drying groups exhibited elevated levels of TVB-N and MDA, characterised by a rich bouquet but also containing pungent and undesirable odours. In contrast, compared with the sunlight drying and hot-air drying groups, the three groups treated with heat pump drying showed more than 13% and 55% decrease on TVB-N and MDA respectively, and relatively weak flavors. Meanwhile, the total relative contents for key flavor contributors of alcohols, aldehydes and ketones were as follows: Sunlight/heat pump drying with variable-temperature>combined sunlight/heat pump drying at 20 ℃>heat pump drying at 20 ℃. Furthermore, the cluster heatmap demonstrated that, in comparison with hot air drying, the flavor of semi-dried Trachinotus ovatus dried by the three groups of heat pumps was more analogous to that of sun-drying. The highest PCA score was obtained in the group of sunlight/heat pump drying with variable-temperature. In summary, this finding suggests that low temperatures are conducive to preserving the quality of semi-dried Trachinotus ovatus, and reducing the production of unpleasant odors. Besides, the appropriate levels of heat and light can promote the formation of flavor substances. Among the five sample groups, the semi-dried Trachinotus ovatus with the best comprehensive flavor and related physicochemical properties was the group of sunlight/heat pump drying with variable-temperature.

To investigate the effect of phenolic acids on the activity of β-glucosidase, this study systematically evaluated the activation mechanism of p-hydroxybenzoic acid (PHBA) at varying concentrations (0~0.5 g/L) through circular dichroism spectroscopy and molecular docking, with a focus on enzyme conformational dynamics and molecular interactions. The results showed that PHBA significantly enhanced β-glucosidase activity in a concentration-dependent manner. Secondary structural analysis revealed that the content of α-helix significantly decreased by 52.14% (P<0.05), while β-sheet, β-turn, and random coil structures increased by 90.20%, 27.24%, and 50.56%, respectively, at 0.5 g/L PHBA compared to the control group. These structural shifts suggestted that the enzyme's active site might reside within α-helix regions. Fluorescence quenching assays confirmed spontaneous binding between PHBA and β-glucosidase, with one or one class of binding sites identified. Molecular interaction analyses revealed that hydrogen bonding, van der Waals forces, and hydrophobic interactions predominantly stabilized the PHBA-enzyme complex. Molecular dynamics simulations further validated the structural stability of the PHBA-β-glucosidase complex over 100 ns trajectories (RMSD<0.4 nm), confirming PHBA as a potent β-glucosidase activator. This study elucidates the molecular basis of PHBA-driven enzyme activation and provides a theoretical foundation for enhancing β-glucosidase activity in phenolic acid-rich fermented fruit and vegetable products.

In order to improve the current situation of malnutrition in people with dysphagia, a kind of low fat, high fiber and high protein soft gels were developed through a thermal induction method, with whey protein, microcrystalline cellulose, sunflower oil, as well as gellan gum and konjac gum. Besides, the physical properties of the soft gels were analyzed using texture analysis, rheological testing and structural characterization. According to the International dysphagia dietary standard initiative (IDDSI), their application potential as dysphagia-friendly food was evaluated. The results showed that soft gels prepared with 4%~8% whey protein, 2%~6% microcrystalline cellulose, 1%~3% sunflower oil, and 2% polysaccharides (a mixture of gellan gum and konjac gum) exhibit excellent moldability, surface gloss, and freeze-thaw stability, meeting IDDSI Level 4 requirements. Increasing microcrystalline cellulose to 4%~6% resulted in a gel with lower strength and enhanced softness and smoothness, facilitated by the hydrogen bonding of higher amounts of cellulose and oil within the polysaccharide network, making it easier to swallow. Overall, the low-fat, high-fiber, high-protein soft gels developed in this study offer a novel dietary option for individuals with dysphagia and hold significant application potential.

Objective: To separate and purify novel fraction PKP84 of Polygonatum kingianum polysaccharides, and to analyze its structure and effects on Drosophila melanogaster with alcohol dependence. Methods: Polysaccharides were extracted from P. kingianum using water decoction and ethanol precipitation. Fraction PKP84 was isolated using various methods, such as grading-alcoholic precipitation and Sephadex G-100 column chromatography. The physicochemical properties of PKP84 were analyzed using thermogravimetric analysis. The structural characteristics of PKP84 were identified using circular dichroism, scanning electron microscopy, and Congo red experiment. Results: Intervention with PKP84 significantly decreased alcohol levels (P<0.05) in D. melanogaster and reduced the alcohol preference index value to less than zero after 3 d. Moreover, PKP84 increased the activities of certain antioxidant enzymes, such as catalase, and notably decreased malondialdehyde levels (P<0.01). PKP84 had a triple helical structure composed of glucose, galactose, xylose, and rhamnose, and its molecular weight was 1.7×10⁵ Da. There was a strong positive Cotton effect near 212 nm and a weak negative Cotton effect near 198 nm. The micromorphology of PKP84 was complex and multibranched. PKP84 thermally lost weight at the range of 214~390 ℃, and the average weight loss rate was approximately 49%. Conclusion: PKP84 reverses alcohol preference and alleviates oxidative stress in D. melanogaster with alcohol dependence. These findings support the potential application of P. kingianum in the prevention and treatment of alcohol dependence.

To enhance the high-value utilization of Zanthoxylum seeds and develop novel Zanthoxylum-based specialized seasonings, this study utilized Zanthoxylum seed protein as the raw material, subjecting it to sequential enzymatic hydrolysis with alkaline protease and flavor protease, followed by the Maillard reaction to synthesize umami peptides. The Maillard peptide preparation process was optimized by single-factor experiments and response surface methodology with browning degree and sensory evaluation as indicators. The effects of Maillard reaction on the flavor characteristics of Zanthoxylum seed protein hydrolysates were investigated using an electronic tongue in combination with the analysis of molecular weight distribution, amino acid content, peptide sequence, and other characteristic indicators. The results indicated that the optimal conditions for preparing Zanthoxylum seed protein Maillard peptides were as follows: Protein-to-sugar ratio of 3:2 (g/g), reaction temperature of 106 ℃, and reaction time of 52 min. Under these conditions, the product exhibited an electronic tongue response value of 10.06 and a sensory evaluation score of 8.38. The umami-enhancing effect was statistically significant (P<0.01), achieving an effective 44% reduction in monosodium glutamate content. Following the Maillard reaction, the proportion of peptides within the 500~1000 Da molecular weight range increased from 6.14% to 14.88%, while the content of umami amino acids increased by 8.95% and the content of bitter amino acids decreased by 5.32%. These results suggest that the Maillard reaction effectively enhances the umami taste of Zanthoxylum seed protein peptides and enriches their flavor complexity. This study provides important theoretical support for the development of novel seasonings that can replace sodium salts.

This study delved into the inhibitory activity and underlying mechanism of a combination of three flavonoids against pancreatic lipase (PL), aiming to furnish a robust theoretical foundation for the development of natural anti-obesity pharmaceuticals. The optimal proportion of these three flavonoids for combination was determined through the use of a combined equivalent line graph. Subsequently, ultraviolet (UV) spectroscopy and fluorescence spectroscopy were employed to explore the binding reactions and mechanisms between genistein (Gen), chrysin (Chr), naringenin (Nar), and PL. To comprehensively elucidate the impact of these flavonoids on the structure and properties of PL, synchronous fluorescence, infrared spectroscopy, differential scanning calorimetry, and particle size analysis were simultaneously utilised to characterize the formed complexes from multiple perspectives. The results showed that when the molar ratio of the three flavonoids was 4:1, the combined inhibitory effect was the most pronounced, exhibiting a synergistic action. Both endogenous fluorescence and UV spectrum demonstrated that the quenching of PL by Gen-Chr, Gen-Nar, and Nar-Chr was static quenching. The corresponding binding constants K_a were calculated to be 1.63×10⁵ L/mol, 14.64×10⁵ L/mol, and 7.07×10⁵ L/mol, respectively. Thermodynamic parameter analysis indicated that hydrophobic interaction was the dominat force in the Gen-Chr-PL complex, electrostatic attraction played a predominant role in the Gen-Nar-PL complex, and hydrogen bonding along with van der Waals force were the main driving forces in the Nar-Chr-PL complex. The results from synchronous fluorescence and particle size results indicated that as the concentration of the inhibitors increased, the hydrophobicity of the complexes decreased. Infrared spectroscopy results indicated that the inhibitors altered the secondary structure of PL. Differential scanning calorimetry (DSC) results showed that the thermal stability of PL diminished after the formation of complexes with the three compounds. Collectively, these results suggest that the pairwise combinations of Gen, Chr, and Nar exert inhibitory effects on PL activity and can significantly alter the structure and properties of PL, providing new insights for the development of novel PL inhibitors.

This study aimed to elucidate the interactions among β-conglycinin (7S), glycinin (11S) and glycerol, as well as their effects on film-forming properties. Molecular dynamics simulations with experimental characterization were systematically combined to analyze changes in molecular interactions and their impact on the physicochemical properties of protein films. The results showed that as the glycerol content increased, the radius of gyration and solvent-accessible surface area between the 7S and 11S globulins gradually increased, while the number of hydrogen bonds, electrostatic interactions, van der Waals forces, non-polar solvation energies, and absolute value of binding free energies progressively decreased. At a glycerol concentration of 40%, interactions such as hydrogen bonding and van der Waals forces between glycerol and the 7S-11S complex reached a maximum, and glycerol began to exhibit aggregation. As glycerol content increased from 10% to 50% in the 7S-11S protein films, the elongation at break (EAB) increased from 13.72% to 208.01%, while tensile strength (TS) decreased from 30.62 MPa to 2.51 MPa. A strong correlation was observed between TS, EAB, and the absolute value of the binding free energies, with a correlation coefficient exceeding 0.8. Glycerol addition enhanced the film peak intensity at 1040 cm⁻¹ in the Fourier-transform infrared spectrum. The proportion of hydrogen bonds and hydrophobic interactions between proteins in the 7S-11S films decreased with increasing glycerol content. Additionally, the high molecular weight components involved in hydrophobic interactions gradually decreased. The water contact angles on both film surfaces decreased from 115.82° and 112.33° to 94.00° and 84.33°, respectively, as the glycerol content increased. These findings suggest that glycerol modulates the intermolecular forces between 7S and 11S globulins, shifting the hydrophobic interactions among high-molecular-weight components toward ionic and hydrogen bonds, thereby affecting the mechanical properties and surface characteristics of the films.

In order to investigate the inhibitory effect of Tricholoma matsutake polysaccharides (TMP) on UVB radiation-induced melanogenesis and the molecular mechanism of melanin synthesis. The study used Tricholoma matsutake as raw material and a new polysaccharide TMP-N was prepared by hot water extraction and DEAE Sepharose Fast Flow purification. The mouse melanoma cells (B16-F10) were utilised as a model to evaluate the effects of TMP-N on melanin content, antioxidant capacity and related gene expression levels after UVB irradiation. The results demonstrated that the molecular weight of TMP-N was 7819.5 Da, mainly composed of glucose, galactose, mannose and fucose. Cellular experimentation demonstrated that the treatment of TMP-N could effectively reduce melanogenesis by inhibiting tyrosinase activity and enhancing the antioxidant capacity of B16-F10 cells. The analysis of the fluorescence quantitative PCR assay demonstrated that TMP-N functioned by downregulating melanogenic pathways through modulation of both PKA and MAPK signalling cascades. This study elucidates the mechanism by which the T. matsutake polysaccharide TMP-N regulates melanin production, providing theoretical support for replacing chemically synthesized photoprotective agents with natural bioactive compounds. The results have significant application value in terms of providing safe and effective protection against UVB radiation damage.

To evaluate the prebiotics of wheat starch-mung bean hull polyphenol complex-based resistant starch (WS-MBPs-R) on the intestinal tract of T2DM patients, this study used the in vitro fermentation model, with wheat starch-based resistant starch (WS-R) and wheat starch-based resistant starch/mung bean skin polyphenols mixture (WS-R/MBPs) as positive controls, to determine the pH, gas production, reducing sugar content and short chain fatty acids (SCFAs) content of the fermentation broth at different times, and analyzed the impact of WS-MBPs-R on the intestinal flora of diabetes patients by 16S rRNA sequencing. Meanwhile, the multi-scale structural changes of WS-MBPs-R during the fermentation process were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction. The results showed that compared with the negative (without carbon source) and positive control groups, the pH of the fermentation broth in the WS-MBPs-R group significantly decreased to 4.47 after 24 hours of fermentation, while the gas production significantly increased to 8.6 mL (P<0.05). Fermentation with three types of resistant starch promoted the production of SCFAs, especially WS-MBPs-R, whose total SCFAs concentration reached 246.51±3.01 mmol/L after fermentation for 24 h. WS-MBPs-R fermentation could improve the intestinal flora structure of diabetes patients, promote the proliferation of beneficial bacteria such as Prevotella and Bifidobacterium, and inhibit the growth of harmful bacteria such as Escherichia_Shigella and Fusobacterium. After fermentation, the short-range ordered structure and total crystallinity of WS-MBPs-R increased, indicating that gut microbiota preferentially utilized the amorphous region of resistant starch. In conclusion, WS-MBPs-R, a new type of resistant starch, has good probiotics and can be developed and utilized as a functional food raw material for people with diabetes.

Conventional preservation methods such as low temperature and modified atmosphere packaging often target a single preservation requirement. However, these methods cannot address multiple problems such as bacterial growth, enzymatic browning, and loss of flavor during fruit preservation. Consequently, the development of efficient, environment-friendly, and multifunctional preservation technologies was imperative for maintaining fruit quality. In this study, an Fe/Cu metal–organic framework-tartaric acid complex (Fe/Cu MOF-TA) with excellent antibacterial and anti-browning properties was synthesized, which was expected to provide a new, green, and efficient preservation material for fruits. The successful preparation of the Fe/Cu MOF-TA was confirmed using scanning electron microscopy (SEM) and Fourier-transform infrared spectroscopy (FT-IR). The antibacterial and anti-browning properties of the Fe/Cu MOF-TA were evaluated through antibacterial experiments and the inhibition rate of polyphenol oxidase. The results demonstrated that, among the five organic acids (citric acid, succinic acid, cinnamic acid, TA, and malic acid), TA exhibited the most significant inhibitory effect on polyphenol oxidase activity. Furthermore, when the concentration ranged from 0 to 1.0 g/L, the polyphenol oxidase activity and degree of browning of the bananas exhibited an inversely proportional relationship with increasing concentrations of TA. The SEM images indicated that the Fe/Cu MOF had a bicone structure with a rough surface and rounded edges. FT-IR analysis indicated the formation of a complex between TA and the Cu/Fe MOF through hydrogen bonding. In addition, the TA loading rate of the Fe/Cu MOF-TA was 21.77%. Furthermore, the minimum inhibitory concentration of the Fe/Cu MOF-TA against Escherichia coli and Staphylococcus aureus was 0.0625 mg/mL. The rate of inhibition of polyphenol oxidase by the Fe/Cu MOF-TA was 76.03%. The results demonstrated that Fe/Cu MOF-TA possesses remarkable antibacterial, antioxidant, and polyphenol oxidase inhibitory properties.

This study aimed to investigate the effects of combined spatial electric field and subzero temperature storage on volatile flavor compounds and microbial community succession in marinated steak. Gas chromatography-mass spectrometry (GC-MS) and high-throughput sequencing of the 16S rRNA gene were performed to analyze the dynamic changes in volatile flavor compounds and the characteristics of the microbial community structure during refrigerated storage, subzero storage, and combined spatial electric field and subzero storage. Volatile flavor compounds with significant characteristics were identified based on odor activity value (OAV) calculations and multivariate statistical analysis, and their associations with the microbial communities were explored using Spearman correlation analysis. The results showed that a total of 39 volatile flavor compounds were detected during the low-temperature storage of marinated steak. Among these, hexanal, benzaldehyde, heptanal, octanal, phenylacetaldehyde, E-2-decenal, 2-methyl-3-heptanone, 2-nonanone, 1-octen-3-ol, dimethyl disulfide, nonanal, and limonene were identified as the main characteristic flavor compounds (OAV>1). Compared with the single refrigeration group, the synergy of space electric field treatment maintained the stability of the composition and relative content of alcohols, aldehydes, ketones, and esters and inhibited the accumulation of spoilage-related flavor compounds. In addition, the space electric field regulated the succession of microbial communities, slowing the rate of transition from psychrophilic bacteria to dominant spoilage bacteria. Correlation analysis indicated that the genera Pseudomonas and Acinetobacter played a key role in flavor changes and would be positively correlated with the production of spoilage markers, such as octanal, dimethyl disulfide, and nonanal. Therefore, space electric fields can inhibit the proliferation of spoilage bacteria in the short term, slow flavor deterioration, and extend the shelf life of prepared beef steaks, providing a highly promising new strategy for the preservation of meat products.

To investigate the effects of microbial solid-state fermentation on the multi-dimensional quality of mung beans, whole seeds were fermented with Aspergillus niger (fermentation temperature 26.5 ℃, inoculum concentration 8 mL/100 g). Changes in the nutritional composition, bioactive substances, antioxidant capacity of mung bean, as well as the physicochemical and digestive properties of mung bean powder during fermentation were analyzed. The results indicated that during solid-state fermentation, the levels of nutrients and bioactive substances in mung beans significantly increased (P<0.05). On day 10 of fermentation, the concentrations of protein, essential amino acids, and soluble dietary fiber were 1.13, 1.06, and 2.65 times those in unfermented mung beans, respectively. The contents of γ-aminobutyric acid, free polyphenols, and free flavonoids were 3.29, 3.42, and 1.81 times higher than those in unfermented mung beans, respectively. Additionally, with the increase in phenolic compounds, the antioxidant capacity of the alcohol extract was significantly enhanced (P<0.05). Compared to unfermented mung bean powder, the fermented mung bean powder exhibited a looser structure, higher solubility, and increased water and oil holding capacities. Rheological analysis showed a decrease in the viscoelasticity and an increase in the fluidity of the fermented mung bean powder. The anti-digestive properties of mung bean powder were enhanced after fermentation. On day 10 of fermentation, the proportion of resistant starch was 21.16%, and the eGI value was 39.99. This study demonstrated that solid-state fermentation with Aspergillus niger can improve the nutritional quality of mung beans, enhance the physicochemical and functional properties of mung bean powder. The findings are expected to provide a theoretical basis for the comprehensive processing and utilization of mung beans and the development of high-quality mung bean fermented foods.

In this study, three types of microspheres were prepared by encapsulating Pediococcus acidilactici (PA) using the gelation method with different concentrations of whey protein isolate (WPI), pectin (PE), and sodium alginate (ALG) as wall materials. The optimal ratio of microsphere wall materials was determined by analyzing the morphological characterization, encapsulation efficiency, and survival of PA after simulated digestion. In addition, the storage stability of the microspheres was evaluated by determining the survival rate of PA after storage under different temperatures and time conditions. Results showed that the ALG-WPI-PE-PA microspheres retained a homogeneous spherical appearance after lyophilization, and the morphology was superior to that of ALG-PA and ALG-WPI-PA microspheres. The encapsulation efficiency of the microspheres was significantly increased (P<0.05) when the WPI concentration was 3.0%, in which the encapsulation efficiency of ALG-WPI-PA was 71.93%, whereas the encapsulation efficiency of ALG-WPI-PE-PA reached 94.33%, which was an increase of 22.4%. In addition, the survival rate of encapsulated PA was significantly increased after simulated in vitro digestion (P<0.05). The optimal concentration of WPI in microspheres was determined to be 3.0%, at which the encapsulation efficiency and survival of PA after digestion were optimized. Storage experiments further confirmed that ALG-3.0%WPI-PE-PA microspheres significantly enhanced the survival rate of PA for a prolonged storage period. This study provides a basis for the further development and application of lactic acid bacteria embedding technology and provides new ideas for the diversification of probiotic preparation products.

In this study, we systematically evaluated the in vitro characteristics of Bacillus velezensis SL to assess its potential as a probiotic. The probiotic properties of strain SL were systematically evaluated using a simulated gastrointestinal tolerance test, antibiotic sensitivity test, cell surface characteristic analysis, antioxidant activity determination, bacteriostatic ability test, and metabolomics technology. The results showed that the survival rate of strain SL in the simulated intestinal fluid exceeded 80%. However, gastric acid tolerance was poor (120 min survival rate was 4.11%), and tolerance to high concentrations of bile salt (0.6%) was good. In addition, strain SL was sensitive to seven antibiotics and did not harbor any resistance genes. The hydrophobicity of the bacteria was 19.08%, and the self-aggregation rate at 12 h was 86%, indicating strong intestinal colonization potential. In the antioxidant experiment, the scavenging rates of strain SL on hydroxyl radicals (·OH) and superoxide anions (O₂⁻·) were 23.84% and 34.18%, respectively, and the scavenging rates of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) radical were 37.40% and 36.52%, respectively, indicating moderate free radical scavenging abilities. Strain SL showed a certain bacteriostatic effect on pathogenic bacteria such as Salmonella, Clostridium perfringens, and Staphylococcus aureus, and exhibited a good inhibitory effect on Gram-positive bacteria. Metabolomic analysis identified both volatile (such as isobutyric acid and 2-methylbutyric acid) and nonvolatile (such as 9-nitrooleic acid, danye-emodin, and palmitoylglycine) metabolites with potential benefits for digestive enzyme activity and intestinal development, as well as anti-inflammatory, antimicrobial, and antioxidant properties. These results indicated that strain SL has the potential to be developed as a microecological agent. However, the stability of gastric acid should be enhanced by embedding or strain improvement to optimize its application performance.

To elucidate the microbial compositional shifts and spoilage-related microorganism succession in grass carp (Ctenopharyngodon idella) meat during refrigeration, amplicon sequencing technology was employed to analyze microbial profiles at fresh (D0, D3), transitional (D6, D9), and spoiled (D15) stages. Results indicated a significant correlation between microbial community succession in grass carp meat and refrigeration duration, with microbial diversity initially increasing and then decreasing over storage time. Notably, the transitional phase (D6) emerged as the pivotal factor driving substantial divergence in microbial composition. At the phylum level, Actinobacteria (69%) and Proteobacteria (20%) dominated during the initial 3 day refrigeration. A marked structural shift occurred by day 6, with Proteobacteria (51.77%) and Firmicutes (11.76%) becoming predominant. By day 9, Proteobacteria exhibited a substantial increase, ultimately exceeding 98% relative abundance at the spoiled stage (D15), establishing itself as the primary phylum driving spoilage. Genus-level analysis revealed dynamic compositional changes: The dominant genera transitioned from Kocuria (fresh stage, D0~D3) to Pseudomonas, Achromobacter, Acinetobacter, and Psychrobacter (transitional stage, D6~D9), with Pseudomonas ultimately prevailing in the spoiled phase (D15). Principal coordinates analysis (PCoA) indicated high structural similarity among fresh-stage samples (D0, D3), whereas later stages (D6~D15) exhibited significant divergence (P<0.05), displaying dispersed clustering in ordination space. Kruskal-Wallis rank-sum test analysis identified 10 genera with statistically significant (P<0.05) abundance variations during refrigeration: Enhydrobacter, Macrococcus, Brevibacterium, Kocuria, Corynebacterium, Dermacoccus, Psychrobacter, Pseudomonas, Achromobacter, and Brochothrix. The ecological network analysis elucidated the microbial community succession from environmental bacteria to psychrophilic bacteria and ultimately to spoilage bacteria, while identifying stage-specific indicator microorganisms (Enhydrobacter (D0), Macrococcus (D3), and Psychrobacter (D9)). Furthermore, it demonstrated the topological evolution of microbial networks through successive phases of symbiosis (D0, D3), competition (D6), and spoilage dominance (D15). These findings on microbial diversity and structural evolution provide critical insights for monitoring quality assurance and developing targeted preservation strategies in refrigerated grass carp products.

In this paper, 21 strains of Bifidobacteria were isolated and identified from healthy breast milk samples, and the strain with the best activity was selected by spleen lymphocyte proliferation assay, drug sensitivity, haemolysis, bacteriostatic activity, and adhesion capacity evaluation. After identification by 16S rRNA, the lyophilisation technique was optimised and lyophilised microcapsules were prepared. The results showed that the bacterium was Bifidobacterium animalis subsp. lactis, named BA-9. B. lactis BA-9 was safe, with a hydrophobicity of 36.24%, a self-agglutination rate of 77.4%, and could significantly reduce NO activity in RAW264.7 cells, with in vitro Anti-inflammatory potential. Sodium alginate and carrageenan were prepared as a 1:1 composite wall with the addition of a composite lyoprotectant (11.25% skimmed milk powder, 4.93% xylooligosaccharides and 2.74% glycerol). The activity of B. lactis BA-9 microcapsules with the addition of lyophilisation protectant after lyophilisation decreased by only 1.3 lg CFU/g after simulated gastrointestinal fluid digestion. The survival rate of B. lactis BA-9 microcapsules could reach up to 90.03% for 28 days of storage at 4 ℃, which effectively enhanced the stability of storage. This study provides a research basis for the screening of Bifidobacterium bifidum with immuno-anti-inflammatory regulatory activities and the development and application of its lyophilised carrier.

In this study, the screening of lactic acid bacteria with significant inhibitory effect on Listeria monocytogenes. It was determined that the inhibitory substances existed in cell-free fermentation supernatant (CFS), cell pellet or bacterial lysate. The thermal stability, pH stability, and protease sensitivity of the inhibitory substances were investigated. The growth curve and the minimum inhibitory concentration (MIC) of the selected strain were also determined. Finally, the preliminary application was in the cold storage and preservation of Duhei pork. The preservation effect was evaluated by sensory evaluation, pH, meat colour, viable cell counts, total volatile basic-nitrogen (TVB-N) and thiobarbituric acid-reactive substances (TBARS). The experimental results showed that a strain of Lacticaseibacillus paracasei Lab5 from pickle juice showed notable inhibition of Listeria monocytogenes, with an inhibition zone diameter of 38.28±1.97 mm, the inhibitory substances were present in the CFS, which was treated at 60~121 ℃ for 25 min, and its inhibition zone diameter of inhibition against Listeria monocytogenes and Escherichia coli still reached more than 32.07±2.1 mm and 11.53±0.44 mm. No significant difference in bacteriostatic activity in the pH 3.0~8.0 (P>0.05). Proteinase K treatment had the greatest effect on the inhibitory activity, as it reduced the diameter of the circle of inhibition of Listeria monocytogenes by 7.69 mm; It was shown that Lacticaseibacillus paracasei Lab5 CFS had good thermal、pH stability and was less sensitive to six proteases (chymotrypsin, trypsin, enterokinase, proteinase K, papain, pepsin). In the preservation application of refrigerated Duhei pork, it was found that at 9 d of refrigeration, Lacticaseibacillus paracasei Lab5 postbiotics treatment groups (2MIC and 4MIC groups) had significantly reduced the viable cell counts of the meat by 99.7% compared to the control, decreased the pH by 0.33, and reducing TBARS reactants by 0.66 mg/kg, and 0.91 mg/kg in meat (P<0.05), and prolonged the shelf-life by 2 d, when compared with the control group. The scores of sensory testing also indicated that it played a role in color protection, improved the odor and delayed the deterioration of the sensory quality of refrigerated pork. In particular, the 4MIC group showed better effects in all freshness indicators. It's concluded that the postbiotic of Lacticaseibacillus paracasei Lab5, as a new type of natural and safe biological preservative, has an important potential for application in the field of meat preservation, which is of great theoretical and practical significance for the enhancement of food safety.

The investigation of microbial diversity and its correlation with free amino acids (FAAs) and fatty acids (FAs) in mare's milk from Northern Xinjiang plays an important role in food industry. In this work, the advanced methods including metagenomic sequencing, ultra-performance liquid chromatography-mass spectrometry (UPLC-MS), and gas chromatography (GC) were employed to profile microbial communities, FAAs, and FAs across regions, respectively. Subsequently, the regional differences, as well as interactions between dominant microbiota and nutrients were further evaluated using orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with Pearson correlation. Results revealed that distinct microbiota structures could be found at the genus level among the three regions, with dominant genus of Lactobacillus and predominant species of Lactobacillus helveticus, Kazachstania unispora, and Kluyveromyces marxianus were identified. In particular, a total of 35 FAAs and 27 FAs were quantified in mare's milk within three regions, with significant regional differences (P<0.05). Among above FAAs, glycine, alanine, arginine, proline, valine, taurine, palmitic acid, oleic acid, linoleic acid, arachidonic acid, and myristic acid were proposed as region-specific markers. Additionally, the significant positive correlations (P<0.05) between three microorganisms (Acetobacter pasteurianus, Lactobacillus helveticus, and Lacticaseibacillus kefiri) and 22 FAAs (leucine, lysine, γ-aminobutyric acid, etc). The similar positive correlations (P<0.05) also could be observed between Brettanomyces bruxellensis and 10 FAAs (alanine, arginine, etc). The above positive correlations among Lactobacillus, yeast genera and FAAs indicated the great contributions of Lactobacillus and yeast genera in formation of polyunsaturated fatty acid. Notably, Lactiplantibacillus plantarum and Brettanomyces bruxellensis demonstrated the strongest positive associations with fungi and bacteria species, respectively. These findings provide a theoretical basis for optimizing mare's milk quality through microbiota regulation.

To explore the optimal extraction process and rheological properties of crude polysaccharides from common lopatherum herb and evaluate their immunological activity. In this experiment, common lopatherum herb was used as raw materials. The optimal extraction process conditions for the crude polysaccharides from common lopatherum herb were optimized by combining single-factor experiments with the response surface methodology, and the monosaccharide composition was detected by ion chromatography. Moreover, the rheological properties of the crude polysaccharides from common lopatherum herb were determined using a Malvern Kinexus Pro+rheometer. The effect of the crude polysaccharides from common lopatherum herb on the proliferation activity of RAW 264.7 mouse macrophages was detected by the CCK-8 method, and their immunomodulatory activity was evaluated based on the expression levels of TNF-α, IL-6, and NO. The optimal extraction conditions were determined as follows: extraction time of 92 min, extraction temperature of 67 ℃, alkali concentration of 0.04 mol/L, and solid-liquid ratio of 1:28 g/mL. Under these conditions, the yield of crude polysaccharides from common lopatherum herb was the highest, reaching 3.21%±0.17%. The total sugar content of crude polysaccharide from common lopatherum herb was determined to be 54.7%±0.7% by the phenol-sulfuric acid method. The monosaccharide composition mainly consisted of fucose, arabinose, rhamnose, galactose, glucose, xylose, mannose, galacturonic acid, and glucuronic acid, with a molar percentage of 0.81:7.53:21.45:20.70:30.61:3.50:3.05:9.52:2.84. The steady shear test results indicated that the crude polysaccharide solution of common lopatherum herb was a pseudoplastic fluid with shear thinning characteristics. The dynamic shear test results showed that the presence of high frequency could enhance the gel property of the crude polysaccharide solution of common lopatherum herb. The crude polysaccharides extracted from common lopatherum herb had no significant effect on the proliferation activity of RAW 264.7 mouse macrophages. However, within the concentration range of 50~400 μg/mL, the crude polysaccharide solution from common lopatherum herb could moderately promote the secretion of TNF-α, IL-6, and NO by RAW 264.7 mouse macrophages. The research results can provide a theoretical basis for the development and application of crude polysaccharides from common lopatherum herb in the fields of food and medicine.

In this study, exploring the physicochemical properties and hypoglycemic activities of polysaccharides from calyx of Physalis alkekengi L. var. franchetii (Mast.) Makino. Based on the single factor experiment, the best extraction process of PACP was optimized by response surface. The polysaccharide was purified by DEAE-52 and Sephadex G-100 column chromatography. The free radical scavenging ability of the purified polysaccharides was determined in vitro. The polysaccharides with the best scavenging ability were qualitatively and quantitatively analyzed. The structure of the polysaccharide was preliminarily characterized by ultraviolet spectroscopy (UV), high-performance gel permeation chromatography (HPGPC), high performance liquid chromatography (HPLC), fourier transform infrared spectroscopy (FT-IR), triple helix structure analysis and scanning electron microscopy (SEM), and to evaluate its hypoglycemic activity in vitro. Results showed that the optimum extraction conditions of PACP were extraction temperature 90 ℃, liquid-solid ratio 36:1 mL/g and extraction time 2.2 h. Under these conditions, the yield was 4.47%±0.13%. In vitro antioxidant experiments revealed that PACP-1a had a strong effect on DPPH and ABTS⁺, with the half maximal inhibitory concentration (IC₅₀) were 0.26 mg/mL and 0.31 mg/mL, respectively. PACP-1a was a β-pyranose with a molecular weight of 109443 Da and a triple helix structure. The contents of sugar, protein and uronic acid in PACP-1a were 88.82%, 1.29% and 28.77%, respectively. PACP-1a consisted of mannose, rhamnose, galacturonic acid, glucose, galactose and xylose with the molar ratio of 0.112:0.025:0.054:0.122:0.054:0.102. PACP-1a had a good hypoglycemic activity, with the IC₅₀ values of PACP-1a on α-amylase and α-glucosidase were 3.42 mg/mL and 3.11 mg/mL, respectively. This study provides a theoretical basis for the industrial preparation of polysaccharides from calyx of Physalis alkekengi L. var. franchetii (Mast.) Makino and its development and application in the field of functional food.

The study was about the Fuzhuan tea composition and its corresponding effervescent granules. Fuzhuan tea polysaccharide content being the evaluation index, the effects of ethanol concentration, solid-liquid ratio, alcohol precipitation time, and extract concentration ratio on the ethanol precipitation process of Fuzhuan tea polysaccharides were investigated through single factor and response surface experiments. The optimal composition ratio of the Fuzhuan tea composition (polysaccharides, fine powder, and extract) was determined based on in vitro activity and sensory evaluation. Using the Fuzhuan tea composition as the main raw material, the excipient ratio for acid-base granules was optimized through single-factor and response surface experiments. The formulation was comprehensively evaluated based on integrated scoring indicators, including granule appearance, ease of granulation, molding rate, and dissolution properties. The results demonstrated that the optimal alcohol precipitation process for Fuzhuan tea polysaccharides was as follows: the extract was concentrated 4-fold, with an ethanol concentration of 100%, a liquid-to-material ratio of 4 (mL:g), and an alcohol precipitation duration of 48 h. In the conditions, the polysaccharide content was 2.78±0.12 mg/g, confirming the feasibility of the process. The Fuzhuan tea composition (5% polysaccharides, 20% fine powder, 75% extract) demonstrated potent bioactivity, with scavenging rates of 84.49%±3.45% (DPPH), 78.52%±0.47% (hydroxyl), and 75.26%±1.10% (superoxide anion). The α-glucosidase inhibition rate was 89.98%±0.17%, the α-amylase inhibition rate was 42.24%±0.21%, and the bile salt binding capacity was 75.09%±0.73%. The optimal formula for Fuzhuan tea effervescent granules was 1:2 for acid-alkali source (sodium bicarbonate and citric acid), 45% effervescent and 5% PVPK 30 ethanol solution for binder, the average comprehensive score of the prepared Fuzhuan tea effervescent granules was 94.7±0.26. The Fuzhuan tea effervescent granules exhibited uniform texture, an angle of repose of 32.37°, a moisture content of 4.2%, and a rapid dissolution time of 133 s, with favorable sensory evaluation and stable quality. This study provides novel insights for developing innovative edible forms of Fuzhuan tea.

This study addresses the limitations of traditional fish cake, including its short shelf life, stringent transportation conditions, and limited eating methods. By optimizing the formulation and applying vacuum freeze-drying technology, a novel fish cake product was developed. This innovation aims to extend shelf life, enhance nutritional balance, and facilitate ready-to-eat and multi-scenario applications. It also provides a technological reference for the industrial processing of aquatic products. Using silver carp as the primary raw material, we constructed a comprehensive scoring model based on the analytic hierarchy process (AHP) combined with the entropy weight method (EWM). Single-factor experiments were conducted to determine optimal addition levels of pork fat, chicken, corn starch, and egg white. These results informed the subsequent optimization of the freeze-dried fish cake formulation using a genetic algorithm in conjunction with the Box-Behnken response surface methodology. Microstructural analysis was performed using scanning electron microscopy (SEM), and physicochemical properties—including protein, fat, moisture, and ash content were measured. Shelf life was estimated using the Arrhenius equation. The optimal formulation (relative to minced fish) consisted of 10% pork fat, 20% chicken, 11% corn starch, and 8% egg white (by mass), achieving a comprehensive score of 0.87±0.34. SEM imaging revealed a uniform pore distribution, and there were no significant changes in the key physicochemical indices following the vacuum freeze-drying treatment. The Arrhenius equation-based shelf-life model predicted a storage life of 77 days at 25 ℃, an 11-fold increase over the 4~7 day shelf life of fresh-cut fish cake. This study successfully produced freeze-dried fish cake with uniform color, crispy texture, a long shelf life and balanced nutrition, offering a reference for the ambient storage, transportation and ready-to-eat application of fish cake products.

In this study, Neurospora intermedia HJ 2022-06 was used for the solid-state fermentation of soybeans, following which the tempeh oil was extracted using an alkaline protease-assisted aqueous enzymatic method. A single-factor experimental design was initially used, and the extraction parameters were subsequently optimized using Box–Behnken response surface methodology. Additionally, the physicochemical properties, bioactive components, and antioxidative activities of the extracted oil were comprehensively analyzed. The optimal extraction conditions were determined using a solid-to-liquid ratio of 1:5 (g/mL), an enzyme concentration of 2.0% (w/w), and a hydrolysis time of 3.3 h. Under these conditions, the oil extraction rate reached 74.10%±1.77%, which closely matched the model-predicted value of 74.74%. Compared with the unfermented control group, fermentation with Neurospora resulted in a significant decrease in the peroxide level (P<0.01), an increase in the proportion of unsaturated fatty acids to 82.16%±0.2%, and a decrease in the ω-6/ω-3 fatty acid ratio. Furthermore, the contents of isoflavones and carotenoids increased by 33.76- and 2.05-fold, respectively. The tempeh oil also showed significant improvements in its DPPH and ABTS⁺ free radical-scavenging capacities (P<0.05). Pearson’s correlation analysis revealed strong positive correlations between the enhanced antioxidative activities and elevated carotenoid and isoflavone levels. This study presents a novel and precise strategy for producing functional oils via controlled fermentation by Neurospora.

In this study, probe-type ultrasound assisted natural deep eutectic solvents (NADES) were used for the extraction of Cerasus humilis polyphenols (CHP). The extraction parameters were optimised by single factor and orthogonal experiments, and the optimal resin was selected based on adsorption/desorption capacity. The adsorption mechanism of the resin on CHP was investigated by resin adsorption kinetics and isothermal equilibrium experiments, and the composition and antioxidant activity of CHP were analysed. The results showed that choline chloride and citric acid were the optimal solvents for extracting CHP with a solid-liquid ratio of 1:50 (g/mL), ultrasonic power of 420 W, NADES moisture content of 35% (V/V) and ultrasonic extraction for 30 min. The CHP extraction content reached 491.25 mg/100 g dry weight. AB-8 had favorable adsorption/desorption capacity and desorption rate (80.20%, 57.81% and 46.36%, respectively) and was selected as the optimal resin. The adsorption process was monolayer adsorption, and low temperature was conducive to adsorption. Seventeen polyphenolic compounds, including chlorogenic acid, catechins and epicatechins, were identified from the purified extract by LC-MS². In addition, CHP exhibited strong antioxidant activity with SC₅₀ values of 0.059 and 0.032 mg/mL for DPPH and ABTS⁺ radical scavenging, respectively. This study may provide a theoretical basis for the green extraction and application of functional agents in Cerasus humilis.

To investigate the effects of key processing techniques—namely boiling, drying, and vacuum freeze-drying—on the volatile flavor compounds of tender kelp during the processing of freeze-dried soup cubes, this study analyzed changes in volatile flavor compounds of tender kelp under various boiling times (0, 1, 2, 3, 4, and 5 min) and drying temperatures (60, 70, 80, 90, and 100 ℃). Furthermore, the study identified key volatile flavor compounds by calculating odor activity values (OAV). The results indicated that the boiling process significantly (P<0.05) reduced both the variety and the relative content of volatile flavor compounds in tender kelp. However, boiling time had no significant effect on the relative contents of aldehydes, acids, esters, and furans. In contrast, the relative content of ketones and 1-octen-3-ol significantly (P<0.05) decreased with increasing boiling time. The variation in the number of key flavor compounds in tender kelp across different boiling times was relatively minor. The OAV value of 1-octen-3-one was the highest among all samples, significantly exceeding that of other compounds, thereby indicating its critical role as the most important volatile flavor compound in boiled tender kelp. Its OAV value was lowest at a boiling time of 3 min. As the drying temperature increased, the number of types of volatile flavor compounds initially rose and then declined, with the 70 ℃ group exhibiting the most diverse range of flavor compounds. However, the content of each compound didn't follow a consistent pattern with variations in drying temperature. The OAV values of β-ionone and 2-undecanone were highest in the 60 ℃ group, while the OAV values of aldehydes and fishy compounds were relatively low, suggesting that 60 ℃ was the optimal drying temperature for tender kelp powder seasoning. The vacuum freeze-drying process didn't significantly (P>0.05) affect the variety, relative content, and composition of key flavor compounds in tender kelp, indicating this method didn't substantially alter the overall flavor. However, the OAV values of various compounds generally decreased, primarily leading to a reduction in flavor intensity. In conclusion, selecting a boiling time of 3 minutes and a drying temperature of 60 ℃ contributed to enhancing the flavor of freeze-dried soup cube products.

To identify the marker metabolites of pepper chicken contaminated by Salmonella, liquid chromatography-mass spectrometry (LC-MS) was used to analyze the metabolite profiles of pepper chicken contaminated by Salmonella and control group, and random forest regression analysis and stepwise multiple linear regression were used to identify the key marker metabolites of pepper chicken contaminated by Salmonella. In the process of pollution degree, 1475 different metabolites were identified and analyzed, then 864 and 611 metabolites were identified in positive and negative ion mode respectively. The top 20 kinds of positive and negative ion patterns were selected as potential marker metabolites by random forest regression analysis. Receiver operating characteris curve (ROC) analysis showed that the biomarkers of amidinotaurine, taurocholic acid, 5b-carp cholesteryl sulfate and uridine-5'-monophosphate identified by random forest regression analysis showed a strong correlation with Salmonella-contaminated pepper chicken, in which the content of uridine-5'-monophosphate was significantly increased, which had a strong ability to distinguish Salmonella-contaminated pepper chicken from fresh pepper chicken. It could be used as a marker metabolite after Salmonella contamination of pepper chicken. The findings of this study could provide a theoretical basis for developing an innovative method to identify and detect food-borne pollution caused by Salmonella.

To investigate the antioxidant chemical constituents of Prinsepia utilis Royle and reveal its pharmacodynamic substance basis. HPLC was used to establish the fingerprints of different batches of Prinsepia utilis Royle extracts (PRE). The DPPH scavenging activity was used as an indicator of drug efficacy. Pearson correlation, Spearman analysis, and partial least squares regression (PLSR) analysis were used to study the spectral efficiency relationship between the common peaks of the HPLC fingerprint spectra and the antioxidant efficacy substances of PRE. This was followed by LC-MS and HPLC analyses to identify the primary antioxidant substances. We assessed the antioxidant and anti-aging effectiveness of these active substances through various methods: scavenging 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH·), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid radicals) (ABTS⁺·), OH radicals (·OH), and anti-aging activity in HFF cells. Results showed that thirteen common peaks were identified and six chemical components were identified from the fingerprints of 11 batches of PRE. Among them, rutin, narcissoside, clitorin, shaftoside and typhaneoside may be potential antioxidant substances in the 11 extracts of PRE, and the contents of the above five compounds exhibited significant differences. In which, the content of clitorin was the highest (738.123 μg/mL), followed by rutin (538.612 μg/mL), narcissoside (385.881 μg/mL), and typhaneoside (337.168 μg/mL). Rutin and narcissoside demonstrates significant efficacy in scavenging DPPH·, ABTS⁺·, and ·OH radicals, with the scavenging rates and IC₅₀ values recorded at DPPH· 92.84% (Rutin) and 37.71% (narcissoside), ABTS⁺· 92.44% (Rutin) and 82.01% (narcissoside) , ·OH 0.45 mg/mL (Rutin) and 1.01 mg/mL (narcissoside), respectively. Additionally, schaftoside, typhaneoside, and rutin significantly inhibited SA-β-gal activity, reduced the proportion of senescence-associated β-galactosidase-positive cells, and exhibits notable anti-aging effects (P<0.01). In the hydrogen peroxide (H₂O₂)-induced cellular oxidative stress model, typhaneoside, clitorin, narcissoside, and shaftoside, along with rutin significantly downregulated the expression of MMP-1, MMP-3, and MMP-9 (P<0.001), promoted skin collagen synthesis, and inhibited its degradation, demonstrating potential anti-aging capabilities. This altogether indicates that the antioxidant effect of Prinsepia utilis Royle is the result of the combined effect of multiple chemical components such as shaftoside, typhaneoside, rutin, narcissoside and clitorin.

This article presented a visualization method for detecting salmon-derived components in Oncorhynchus mykiss and Salmo salar, based on fluorescence-labeled loop-mediated isothermal amplification (LAMP) and recombinase polymerase amplification (RPA). The widely recognized COI gene was targeted to design and screen optimal primer sequences for isothermal amplification. The specificity and sensitivity of the isothermal amplification methods were analyzed, and the applicability of LAMP using rapid DNA extraction and magnetic bead-based DNA extraction techniques was compared. The results demonstrated that the constructed LAMP and RPA methods exhibited high specificity. The sensitivity of LAMP detection using magnetic bead-extracted DNA reached 2.99×10⁻¹ ng/μL and 5.16×10⁻³ ng/μL, respectively, whereas using rapid DNA extraction, sensitivity reached 9.42×10⁰ ng/μL and 1.13×10¹ ng/μL, respectively. Simulated mixed samples were prepared, and results showed that the sensitivity of RPA amplification for detecting Oncorhynchus mykiss and Salmo salar components reached 0.1% (w/w), while the sensitivity of visual LAMP amplification consistently reached 0.5% (w/w). Both LAMP and RPA methods met rapid detection requirements, characterized by low technical complexity, minimal equipment cost, and short detection time. Moreover, rapid DNA extraction using lysis solutions allowed the detection process to be completed within 30~40 min, making this approach an excellent choice for on-site authenticity testing of fish species in production, processing, and market circulation stages.

To explore an efficient and low-cost temporary rearing method from the perspective of the quality assurance of raw materials, we investigated the effects of the temporary rearing of Micropterus salmoides on gallic acid on its oxidative stress level, muscle quality, and storage quality at 4 ℃. The results showed that after the temporary rearing of this fish species with 5 mg/L gallic acid for 7 days, the serum superoxide dismutase (SOD), muscle SOD, and catalase activities were reduced and the protein content of the muscle was increased along with its color, hardness, and water-holding capacity. When stored at 4 ℃, deterioration of the muscle texture slowed down. The water-holding capacity increased. The pH, whiteness, and malondialdehyde content decreased, and the activity of cathepsin B+L was inhibited. Therefore, short-term temporary rearing on 5 mg/L gallic acid for 7 days reduced oxidative stress in Micropterus salmoides and prolonged its freshness at 4 ℃ by inhibiting protein degradation and lipid oxidation.

To explore the variation patterns of starch quality in chestnuts during short-term storage, three cultivars—Dabanhong, Laoshuli, and Yanshan Zaofeng—were selected for investigation. The physicochemical and structural properties of starch were analyzed after storage at −2 ± 0.5 ℃ and 90%~95% relative humidity. After 63 days, total starch content decreased by 6.13%~15.44%, while rapidly digestible starch declined by 34.82%~43.44%. In contrast, amylose content increased by 5.37%~19.54%, and resistant starch rose by 1.04 to 3.23 times, indicating enhanced starch resistance and reduced digestibility. In terms of thermal properties, the gelatinization peak temperatures of Dabanhong and Laoshuli starches increased by 2.38% and 2.45%, respectively, while Yanshan Zaofeng starch exhibited a higher gelatinization temperature and a 23.72% increase in enthalpy, suggesting superior thermal stability. Structurally, the starch granule morphology remained unchanged, whereas both short-range molecular order and relative crystallinity increased, indicating structural reorganization induced by storage. From a processing perspective, chestnuts stored for approximately 14 days showed higher sweetness, making them suitable for chestnut paste and ready-to-eat products, those stored for 63 days, enriched in resistant starch, were ideal for developing low-glycemic index functional foods. This study elucidates the regulatory role of storage in modulating chestnut starch structure and digestibility, providing theoretical support and practical guidance for optimizing postharvest processing timing and functional product development.

To investigate the effects of frequency conversion refrigeration on the textural properties and pectin nanostructure over the shelf life, the carrots were analyzed for textural indices such as fracturability, springiness, and adhesiveness using a texture analyzer. Additionally, the content of cell wall materials and the activity of cell wall-degrading enzymes over its shelf life were evaluated using spectrophotometric methods, and the nanostructure of pectin substances was examined with an atomic force microscope (AFM). The results showed that frequency conversion refrigeration maintained the fracturability and springiness of carrots during shelf life, as well as the content of cell wall polysaccharides, including sodium carbonate soluble pectin (SSP), chelated soluble pectin (CSP), cellulose, and hemicellulose. The increase of water-soluble pectin (WSP) content was also delayed in carrots over the shelf life. Furthermore, frequency conversion refrigeration reduced the activity of carrot polygalacturonase (PG) during the middle of the pre-shelf life period, along with the activities of carrot pectinesterase (PME), cellulase (Cx), and β-galactosidase (β-Gal) throughout the entire shelf life. The increase in the number of CSP and SSP pectin aggregates was linked to the changes in Cx and β-Gal activities. Correlation analyses further indicated significant negative correlations between fracturability and PME activity, adhesiveness and PME activity, and springiness and β-Gal activity of the carrots during shelf life. It is concluded that frequency conversion refrigeration can preserve excellent textural qualities, such as fracturability, springiness, and adhesiveness, by delaying the depolymerization of pectin in carrots throughout its shelf life, thereby providing a theoretical basis and technical support for carrot cold storage aimed at preserving freshness.

Objective: To investigate the preservative effect of grape seed proanthocyanidin (GSP) on aquatic products. Methods: Salmon salar was utilized as the model subject. The regulatory effects of different GSP concentrations on quality characteristics, including physicochemical properties, freshness, texture properties, muscle microstructure, and protein oxidation, were investigated throughout refrigerated storage (4 ℃) at intervals (0, 3, 6, 9, 12 d). The mechanism by which GSP influences the structure of myofibrillar protein (MP) was analyzed using fluorescence spectroscopy and circular dichroism (CD) spectroscopy. Results: By the end of storage, compared with the control group, pH variations were reduced and water-holding capacity was significantly increased (P<0.05) in GSP-treated groups. The increase in total viable count (TVC) was significantly inhibited (P<0.05). The exceeding of the upper limit for total volatile basic nitrogen (TVB-N) was delayed by 3 days in the 0.75 mg/mL GSP treatment group. The carbonyl content of MP was reduced by 7.31%~18.27%, and the retention rate of total sulfhydryl groups was increased by 2.8%~12.1%. The structural integrity of myofiber bundles was significantly improved. Fluorescence spectral analysis revealed that GSP bound to MP via a static quenching mechanism, inhibiting the exposure of tryptophan residues. CD spectroscopy results demonstrated that the reduction rate in α-helices proportion (19%) was significantly lower in the 0.75 mg/mL GSP group than in the control group (34%), confirming its stabilizing effect on protein secondary structure. Conclusion: It is comprehensively demonstrated that the quality of salmon during storage is more effectively maintained by GSP through the modulation of protein oxidation pathways and molecular conformation. This study can provide a theoretical basis for natural antioxidant preservation technologies in aquatic products.

To develop proanthocyanidin microencapsulated yogurt tablets with antioxidant properties, providing a new avenue for the development of proanthocyanidin-based products. Methods: The optimal formulation of the proanthocyanidin microencapsulated yogurt tablets was determined through single-factor experiments and response surface optimization. The nutritional composition and shelf life of the yogurt tablets were assessed. The short-term memory of mice was evaluated using the step-down test and the dark avoidance test. A D-galactose (D-gal)-induced aging mouse model was established, with groups including the control group, model group, positive control group, high, medium, and low Maillard reaction dose groups, the non-Maillard reaction group, the proanthocyanidin group, and the non-proanthocyanidin group, each consisting of 10 mice. After 42 days of intervention, the activities of glutathione peroxidase (GSH-Px) and total superoxide dismutase (T-SOD), as well as the malondialdehyde (MDA) content in the serum, liver, and brain tissues of the mice were measured. Additionally, cell morphology of liver and brain tissues was observed, and the effects of proanthocyanidin microencapsulated yogurt tablets on the D-gal-induced aging mouse model were comprehensively analyzed. Results: The optimal formulation of the proanthocyanidin microencapsulated yogurt tablets was found to be as follows: 70.5% fermented milk powder, 20.0% proanthocyanidin microcapsules, 5.1% maltodextrin, 3.8% milk powder, and 0.6% silica. The high-dose Maillard reaction group (MH: 202.5 mg/10 g) of proanthocyanidin microencapsulated yogurt tablets (ME-MRPs-PC) significantly prolonged the latency period of aging mice and reduced error frequency (P<0.05, P<0.01). In terms of physiological indices, the MH group extremely significantly increased serum GSH-Px (P<0.01) and SOD activity (P<0.01), while decreasing MDA levels (P<0.05, P<0.01). In the liver tissue of MH group mice, some cells exhibited apoptosis, vacuolation, and were infiltrated by inflammatory cells, while most cells were tightly and orderly arranged. In brain tissue, some neurons showed vacuolation and nuclear pyknosis and hyperchromasia, while the majority of cells were closely and orderly arranged. Conclusion: Proanthocyanidin microencapsulated yogurt tablets have potential anti-aging effects, likely through improving oxidative stress and maintaining physiological functions to delay the aging process.

Objective: To investigate the effects of Astragaloside IV (AS-IV) on intestinal barrier function in mice with ulcerative colitis (UC) and to explore its underlying mechanisms. Methods: The UC mouse model was established using 3% dextran sulfate sodium (DSS). Upon successful model establishment, the animals were divided into control, DSS model, and AS-IV treatment groups (10, 20 and 40 mg/kg). All treatments were administered via oral gavage once daily for 10 days. The protein expression levels of the AhR/IL-22 pathway were analyzed by Western blotting. Fluorescence in situ hybridization (FISH) was performed to examine DAPI staining patterns in colon tissue sections. Apoptosis rates were measured by flow cytometry, and transcriptional levels of AHR, CYP1A1, and IL-22 were evaluated using qRT-PCR. Results: AS-IV ameliorated intestinal inflammation, reduced intestinal permeability, and promoted the restoration of colonic tight junction structures in colitis mice, potentially through activation of the AhR/IL-22 pathway. The therapeutic effects of AS-IV were partially attenuated by the AhR antagonist CH223191, whereas the AhR agonist FICZ exhibited comparable protective effects on colitis symptoms and intestinal barrier function. In vitro mechanistic investigations demonstrated that AS-IV treatment significantly upregulated the expression of CYP1A1 (P<0.01), a downstream target protein of AhR, in MNK-3 cells. Furthermore, AS-IV markedly enhanced IL-22 secretion (P<0.01) by facilitating AhR nuclear translocation. Notably, these regulatory effects were substantially diminished in AhR-silenced MNK-3 cells (shAhR-MNK3) (P>0.05), conclusively establishing that AS-IV modulates IL-22 production through an AhR-dependent mechanism. Conclusion: AS-IV ameliorated UC by activating the AhR/IL-22 pathway in ILC3 cells, thereby restoring intestinal barrier function. These findings highlight AS-IV as a potential therapeutic candidate for UC treatment.

Objective: To investigate the effect of Heyndrickxia coagulans BC07 on loperamide hydrochloride-induced constipation in mice. Methods: Thirty mice were randomly divided into three groups: the normal control group (NC), the model group (MC) and the BC07 group, with 10 mice in each group. The NC and MC groups were intragastrically administered normal saline, while the BC07 group was intragastrically given Heyndrickxia coagulans BC07 bacterial solution for 14 days. From the 15th to the 17th day, loperamide hydrochloride was used to establish the constipation model. The time to the first black feces and intestinal transit in mice were observed. Feces, serum, cecum, and colon samples of mice were collected. Results: The intake of Heyndrickxia coagulans BC07 could significantly increase the feces water content in constipated mice (P<0.05), shorten the time to the first black feces in mice (P<0.05), and promote the propulsion rate of the small intestine. Meanwhile, it could effectively regulate the concentrations of motilin (MTL), vasoactive intestinal peptide (VIP), substance P (SP), and somatostatin (SS) in constipated mice. It also reduced the contents of pro-inflammatory cytokines IL-6 and TNF-α in the mouse serum and increased the level of the anti-inflammatory factor IL-10. In addition, after the supplementation of Heyndrickxia coagulans BC07, the structure of the intestinal microbiota in constipated mice could be effectively regulated, increasing the relative abundance of beneficial microbiota in the mouse intestine and significantly decreasing the relative abundance of harmful microflora (P<0.05). Conclusion: Heyndrickxia coagulans BC07 has the effect of increasing fecal water content and alleviating defecation difficulties. It is speculated that it may relieve constipation by regulating gastrointestinal peptide transmitters, improving the structure of the intestinal microbiota, and promoting intestinal peristalsis.

Objective: To investigate the effects of zinc-enriched probiotic preparations on gastrointestinal hormones and gastrointestinal mucosa in rats with functional dyspepsia (FD). Methods: The FD model rats were established via intragastric administration of iodoacetamide-sucrose solution, exhaustive swimming stress, and intermittent fasting. Mosapride citrate served as the positive control. The efficacy of zinc-enriched probiotic preparations in alleviating FD was systematically evaluated through behavioral observation, biochemical analysis, pathological examination, and detection of related genes in gastrointestinal tissues. Results: Compared with the model group, zinc-enriched probiotic preparations significantly increased body weight and food intake in FD rats (P<0.05), decreased serum levels of 5-hydroxytryptamine (5-HT), gastrin (Gas), and cholecystokinin (CCK) (P<0.01), while increasing serum levels of substance P (SP) and amylase (AMS) (P<0.001). They also enhanced pepsin and trypsin activity (P<0.05). Histopathological examination revealed that the villus length and villus length-to-crypt depth ratio in the duodenum and jejunum were significantly increased (P<0.05). The expression of tight junction proteins (Cldn1, Tjp1) in the duodenum and the expression of tyrosine kinase receptor (c-Kit) and stem cell factor (SCF) in the gastric tissues were significantly upregulated (P<0.01). Conclusion: Zinc-enriched probiotic preparations can effectively alleviate FD by increasing digestive enzyme activity, regulating gastrointestinal hormone levels, enhancing gastrointestinal motility, and repairing the mucosal barrier (through upregulation of tight junction proteins and activation of the stem cell factor pathway). They have potential clinical application value and are worthy of further in-depth research.

To investigate the effects of D-allulose (D-Alu) on the lifespan and antioxidant capacity of Drosophila melanogaster, D. melanogaster were fed with different concentrations (0, 1, 5, 10 mg/mL) of D-allulose, and experiments on lifespan, climbing, reproduction, food intake, intestinal homeostasis, and antioxidant enzyme activities were carried out. The results showed that the mean and maximum lifespan of D. melanogaster in the group with 5 mg/mL of D-allulose were prolonged by 18.86% and 25.77%, which were significantly higher than those in the control group (P<0.05). The exercise capacity of aged D. melanogaster was significantly improved, and the climbing index of D. melanogaster at 30 d of age with the addition of D-allulose 5 mg/mL was increased by 21.10% compared with the control group (P<0.01). The egg production of D. melanogaster in the group supplemented with D-allulose 1 mg/mL increased by 10.9% (P<0.05) and the developmental cycle of D. melanogaster was shortened by 7.81% (P<0.01) compared with the control group. In addition, the addition of D-allulose 5 mg/mL increased the intestinal length of 30-d-old D. melanogaster by 13.06% (P<0.01) compared with the control group, and the proportion of intestinal leakage was reduced by 4.06% (P<0.01) compared with the control group, which reduced the shortening of the intestinal tract and the increase in permeability caused by aging. In the antioxidant assay, the mean survival time of D. melanogaster under oxidative stress conditions was prolonged by 12.34% (P<0.05) in the group supplemented with D-allulose 5 mg/mL, and the activities of D. melanogaster's superoxide dismutase (SOD) Cu/Zn-SOD and Mn-SOD were increased by 13.49% (P<0.01) and 16.19% (P<0.05), catalase (CAT) activity increased by 32.21% (P<0.01), and the malonaldehyde (MDA) content decreased by 20.75% (P<0.01) compared to the control. In conclusion, D-allulose can significantly improve the antioxidant capacity and prolong the healthy lifespan of D. melanogaster, showing a potential anti-aging efficacy.

In the field of functional foods, the demand for the synergistic effects of multiple active substances was driven the development of co-encapsulation technology. This technology encapsulates two or more components in the same microcapsule, protecting the core materials while constructing a co-encapsulation system with synergistic functions, effectively enhancing the stability of the components, masking off-flavors, and improving bioavailability. This article systematically reviews the preparation methods of co-encapsulated microcapsules, such as emulsification, complex coacervation, and spray drying. The emulsification method was simple to operate, but the particle size of the emulsion after homogenization was uneven, making it difficult to control in industrial production. Complex coacervation has mild processing conditions, but the toxicity of organic curing agents limits its application in food. Spray drying was suitable for industrial production but may damage heat-sensitive components. In addition, this article also discusses the advantages and disadvantages of different wall material types, as well as the research progress in the application of co-encapsulation systems for active ingredients (vitamins, lipids, polyphenols, and probiotics). Currently, this field faces challenges such as improving preparation efficiency, optimizing drug loading, ensuring the stability of large-scale production, and analyzing the mechanism of synergistic effects of active substances. In the future, it is necessary to further optimize the preparation process and wall material formula, deeply explore the interaction mechanism of active substances, and promote their industrial application through human verification. This review provides a theoretical basis and practical guidance for the design of multifunctional microcapsules and the efficient delivery of active food ingredients.

Oxidative stress, resulting from an imbalance between pro-oxidant and antioxidant processes within the body, is a critical inducer of liver damage. It mediates the progression of hepatic injury by inducing mitochondrial dysfunction and modulating key signaling pathways, including kelch like ECH associated protein1(Keap1)/ nuclear factor-E2-related factor 2(Nrf2)/ antioxidant response element (ARE) and nuclear factor kappa-B (NF-κB). In recent years, antioxidant peptides have become a focus of significant research owing to their potent antioxidant activity and multi-target regulatory properties. These peptides exert hepatoprotective effects by scavenging free radicals, activating antioxidant systems, and regulating lipid metabolism and inflammatory cascades. However, research on antioxidant peptides faces challenges, including non-standardized extraction processes and incomplete elucidation of synergistic mechanisms. Consequently, this review systematically summarizes antioxidant peptide sources and extraction technologies, analyzes their multi-target hepatoprotective mechanisms, and discusses applications of nanoparticle delivery systems and functional foods targeting alcohol metabolism and hepatoprotection, along with other recent advances. This review aims to provide a theoretical foundation for elucidating the hepatoprotective mechanisms of antioxidant peptides, standardizing preparation/extraction protocols, and facilitating the research, development, and clinical translation of related products.

Daqu serves as the core saccharification and fermentation starter in traditional Chinese Baijiu production. It is characterized by its abundant enzymatic systems, diverse flavor precursors, and complex microbial communities, which together provide the material basis and driving force for fermentation and play an irreplaceable role in shaping the flavor profile of the base liquor. Recent studies have indicated a significant positive correlation between the quality of Daqu and that of the resulting base liquor. However, current research studies have primarily focused on characterizing individual influencing factors, whereas the systematic integration of the key determinants affecting the quality of Daqu and elucidation of their underlying mechanisms remain insufficient. In this review, we comprehensively summarize—from the perspective of brewing microbial ecology—the mechanisms by which raw material properties (including moisture, starch, and protein contents), processing parameters (e.g., particle size), environmental factors (temperature and humidity), storage duration, and modern enhancement strategies (notably, the addition of functional microbial inoculants) influence the quality of Daqu. The aim of this review is to provide theoretical insights and technical support for the improvement and stabilization of Daqu quality for future applications.

Plant-derived bioactive attains increasing attention due to their advantages such as high target specificity, low production cost, and strong tissue permeability. While earlier research primarily focused on peptides from plant-derived high-protein foods, recent years have witnessed a growing interest in peptides from plant-derived low-protein foods. The systematic exploration of bioactive peptides in such foods not only expands the sources of bioactive peptides, but also promotes the diversification of food resources through the development of novel food matrices. This article first discusses the peptidomics-based analytical workflow for identifying peptides in plant-derived low-protein foods, with a focus on three key steps: extraction and enrichment, detection and analysis, and bioactivity prediction. It then reviews the main bioactive peptides found in these foods, including anti-hypertensive, lipid-lowering, hypoglycemic, antioxidant, and anti-inflammatory peptides. Future research on bioactive peptides from plant-derived low-protein foods should shift from single-activity prediction and in vitro validation toward systematic studies encompassing synergistic effects, in vivo mechanisms, and processing stability. This study provides a methodological framework for mining bioactive peptides from plant-derived low-protein foods and offers insights for the development of related food resources.

Mycotoxins, heavy metal ions, and pesticide residues present in grain and oil products pose potential threats to public health, highlighting the urgent need for the development of efficient and sensitive detection systems to ensure food safety. In this review, recent advances in electrochemical detection techniques for analyzing such contaminants in grain and oil matrices are systematically summarized. The application pathways for electrochemical sensing of mycotoxins, heavy metals, and pesticide residues are discussed, with particular emphasis placed on the integrated strategies involving ion-imprinted polymers, biomolecular recognition elements, and nanomaterial-modified electrodes for constructing functional sensing interfaces. Key technical breakthroughs in sensor configuration optimization, signal amplification mechanisms, and selective recognition are analyzed in the context of overcoming challenges posed by complex grain and oil matrices. Furthermore, current limitations—including sample matrix interferences, insufficient long-term stability, limited reusability, and high cost—are also discussed. Future research directions may focus on enhancing anti-interference capability, improving stability and reliability, and developing cost-effective sensor designs, to promote the practical application of electrochemical sensing technologies in grain and oil safety monitoring.

As an advanced non-thermal food-processing technology, high-pressure processing (HPP) is characterized by low processing temperatures and minimal nutritional loss, demonstrating unique advantages in maintaining food quality. Recently, its potential applications in dairy processing have attracted considerable attention. In the dairy processing sector, HPP has shown potential to replace pasteurization, offering significant value in ensuring dairy safety, extending shelf life, and enhancing product quality. This study systematically elucidated the differential inactivation effects of HPP on microorganisms in milk, including vegetative bacterial cells and spores. We investigates the pressure-dependent mechanisms by which HPP modulates conformational changes in casein micelles and whey proteins, as well as its effects on lipids and carbohydrates. This technology can also be applied to enhance the solubility of minerals and reduce the allergenicity of bovine milk, while preserving its bioactive components. Building on the current research, future studies should focus on developing kinetic models for the inactivation of pressure-resistant bacteria and clarifying the mechanisms underlying the effects of HPP on milk-derived bioactive components. This would facilitate the large-scale application of this technology in the dairy industry.