Objective: This study aimed to investigate the effects of Lactiplantibacillus plantarum KSFY202408 on exercise capacity in mice and its underlying mechanisms. Methods: Four experimental groups were established: Sedentary (Sed), exercise training (Ext), KSFY202408 sedentary (KSFY202408+Sed), and KSFY202408 exercise training (KSFY202408+Ext). Mice in the Ext and KSFY202408+Ext groups underwent 6 weeks of treadmill exercise training, while those in the KSFY202408+Sed and KSFY202408+Ext groups were administered KSFY202408 by gavage. Body weight, exhaustive exercise time, organ indices, and blood lactate levels were measured. Histological changes in the gastrocnemius muscle were observed. Gene expression levels related to mitochondrial activation, energy metabolism, and antioxidant defense in the gastrocnemius muscle were detected, and alterations in gut microbiota were analyzed. Results: Compared with the Sed group, both the KSFY202408+Sed and KSFY202408+Ext groups exhibited significantly prolonged exhaustive running and swimming times (P<0.05), accelerated post-exercise blood lactate clearance (P<0.05), improved cardiac function, and alleviated exercise-induced splenomegaly (P<0.05). Gene expression levels of adenosine 5'-monophosphate-activated protein kinase (AMPK), peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α), nicotinamide phosphoribosyltransferase (NAMPT), superoxide dismutase 1 (SOD1), SOD2, and catalase were significantly upregulated (P<0.05). Gut microbiota analysis revealed increased microbial diversity in KSFY202408-administered mice, with Lactiplantibacillus identified as the characteristic microbial genus in the KSFY202408+Ext group. Conclusion: Lactiplantibacillus plantarum KSFY202408 may enhance energy capacity in mice by regulating the AMPK/PGC-1α signaling pathway, thereby improving energy metabolism and oxidative stress status in synergy with exercise training. These findings suggest that KSFY202408 has potential as a sports nutritional supplement.

Nanoenzymes are nanomaterials with intrinsic enzyme-like catalytic activities, which have the advantages of long storage time, low cost and high stability compared with natural enzymes. In recent years, various nanomaterials have been demonstrated to possess enzyme-mimicking properties, among which carbon-based nanoenzymes have attracted increasing attention due to their abundant active sites, excellent stability, and good biocompatibility, demonstrating significant application potential. This paper combines the latest research progress of carbon-based nanoenzymes in recent years, systematically summarizes the zero-dimensional, one-dimensional, two-dimensional and three-dimensional structural classifications of carbon-based nanoenzymes based on the dimensional characteristics, introduces the effects of structural modification strategies such as surface functional group modification and heteroatom doping on the enzyme activity, preliminarily discusses the catalytic mechanism of carbon-based nanoenzymes, and summarizes their applications in food safety analysis such as pesticide residues, foodborne pathogens, biotoxins, antibiotics, and pharmaceutical residues. Furthermore, critical challenges and future research directions for carbon-based nanozyme applications are proposed, aiming to provide a reference for the design of novel nanozymes with enzyme-mimetic catalytic activity and for expanding their applications.

Baijiu is one of the most famous traditional fermented food in China, and its quality depends on the interaction of flavor substances. Among the flavor substances, higher alcohols are one of the important aroma and flavor components in Baijiu. Higher alcohols could enrich the aroma and increase the hierarchy and harmony of Baijiu at moderate amount. However, it not only negatively affect the sensory experience of consumers, but also pose potential risks to human health at high levels. Therefore, clarifying the production mechanism of various higher alcohols in Baijiu is crucial to fine control the content of higher alcohols, maintain the specific proportion of different flavor Baijiu, and ensure the quality and safety of Baijiu. In this review, the production mechanisms of the main higher alcohols in Baijiu, such as isoamyl alcohol, isobutanol, n-propanol, phenylethyl alcohol and so on, are comprehensively summarized, and the control strategies of higher alcohols in Baijiu is discussed, including raw material selection, microbial community regulation, environmental factor control, and production technologies improvement, which would provide theoretical reference and practical guidance for the production of Baijiu and scientific drinking. Furthermore, the research direction of Baijiu flavor improvement is prospected in order to promote the sustainable and healthy development of the Baijiu industry.

Food analysis and testing are essential components in ensuring food safety, and technological innovation is crucial for improving testing efficiency and accuracy. Nano-inkjet printing technology, with its advantages of nanoscale precision and material customizability, demonstrates significant potential in the realm of food safety detection. This study presents a concise overview of the working principles and features of nano-inkjet printing technology, which atomizes nano-ink into micron-sized droplets layer by layer under computer instructions to form functional structures, featuring precise control, material compatibility, and functional integration. The study focuses on the categories of printing materials and their corresponding detection mechanisms. By precisely manipulating nanomaterials (metal nanoparticles, semiconductor nanoparticles, and carbon-based nanomaterials), high-sensitivity devices based on colorimetric methods, fluorescence methods, Raman spectroscopy, and electrical signal detection have been developed. The study summarizes application examples of nanoscale inkjet printing technology in areas such as food composition analysis, microbial detection, and harmful substance detection. It reviews the research progress in food analysis and detection using this technology and offers a summary and outlook on current challenges and future research trends, aiming to provide valuable insights for food safety detection.

With economic development and social progress, consumers are paying more and more attention to food safety and quality. Traditional packaging techniques are difficult to monitor food quality in real time. Therefore, intelligent packaging technologies represented by freshness indicator films have emerged. Bioactive compounds, due to their degradability, antioxidant properties and biosafety, have become the core materials for constructing green and intelligent indicator films. This article systematically reviews the application and challenges of bioactive substances in food intelligent indicator films. It is found that nanocellulose has high loading and response characteristics, along with the dual advantages of preserving the bioactivity of encapsulated substances and providing favorable loading performance for lipophilic compounds. Chemical modification can endow cellulose derivative substrates with excellent water or organic solubility, making them easy to form films. Polysaccharide materials can not only provide structural support and load platforms, but also achieve intelligent responses by responding to environmental stimuli. Protein-based degradable materials can be used to prepare hydrophilic or hydrophobic property indicator films and applied in various foods. Flavonoids, phenols and quinone pigments in natural indicators can achieve the effect of preservation and monitoring through color changes in different pH environments by being compounded with other materials. Real-time monitoring of the freshness of meat, seafood, fruits, vegetables and dairy products can be achieved by utilizing the color reaction between different spoilage and deterioration signals and indicator films. Future research should focus on developing high-performance carriers and more stable indicators to expand the application scenarios of intelligent indicator films, thereby achieving purer, more efficient and stable green packaging applications.

Semicarbazide (SEM) is widely monitored as a metabolite of the nitrofuran antibiotic nitrofurazone (NFZ). In recent years, frequent occurrences of excessive SEM residues in aquatic products have seriously hindered the export trade and sustainable development of the Chinese aquaculture industry. Studies have shown that SEM derives from both exogenous and endogenous sources. Exogenous sources include illegal drug use, contamination from water, feed, and algae, and chemical reactions during processing. Endogenous formation, conversely, occurs through pathways such as amino acid metabolism, the urea cycle, and chitin metabolism. This review systematically examines the sources, formation mechanisms, and metabolic behavior of SEM in aquatic products with a focus on advanced detection methods, including metabolomics, transcriptomics, and high performance liquid chromatography. Furthermore, targeted control strategies are proposed, encompassing aquaculture environmental management, optimization of processing procedures, and regulation of key metabolites. This review aims to provide a scientific foundation for the effective prevention and control of SEM contamination in aquatic products in China.

This study analyzed the differences in nutritional composition and functional activities of five types of sweet potato stems and leaves, developed sweet potato leaf tablet candies, and conducted in vitro verification of their glucose and lipid metabolic activities. The results indicated that the variety and part had significant effects on the nutritional components and functional activities: compared with the leaves, the stems of different sweet potato varieties all showed higher dietary fiber and soluble sugar contents, among which the stems of Ningcai 18-24 had the highest contents, reaching 54.51 g/100 g and 15.35 g/100 g respectively; while the protein level in sweet potato leaves was significantly higher than that in the stem parts. In addition, the leaves of Ningcai 18-24, the leaves of Ningcai 3 and the stems of Guicai 12-557 had the highest polyphenol, flavonoid and anthocyanin contents respectively. Further, Ningcai 18-24 leaves were selected as raw materials, and the formula of the tablet candy was optimized through D-optimal mixture design (sweet potato leaf powder 76.52%, starch 14.98%, maltodextrin 4.89%, talcum powder 1.48%, xylitol 0.92%, citric acid 1.20%). It was confirmed that the tablet candy had excellent water-holding capacity, cholesterol adsorption capacity and glucose adsorption capacity, along with significant regulatory effects on glucose and lipid metabolism (α-glucosidase inhibition IC₅₀ was 0.25 mg/mL, and the inhibition of cholesterol micelle formation was obvious). This study provided experimental basis and research foundation for the high-value utilization of sweet potato stems and leaves and the development of functional foods.

The quality of coffee is one of the important factors affecting the market price and consumer purchase intention of coffee, and the cupping is a way to evaluate the quality of coffee using sensory organs. Compared with the international coffee cupping standardization system, there is a significant delay in the development of coffee cupping standards in China. This article systematically reviews the development history of coffee cupping standards both domestically and internationally, comparing the technical points in several typical coffee cupping standards, analyzing the current research trends and status of coffee cupping, and finally providing suggestions for the future development of coffee cupping, in order to provide reference for the standardization development of coffee cupping.

To investigate the differences in comprehensive quality and processing suitability among different varieties of Chinese olive (Canarium album (Lour.) Raeusch.) fruits, 14 olive varieties were selected as the research subjects. The general traits, texture characteristics, antioxidant activity, and phenolic content of the fruits were analyzed. Principal component analysis and cluster analysis were employed to evaluate and classify the comprehensive quality of the 14 olive varieties ('Sannian' 'Huangganlan' 'Yuanwei 2' 'Xiangtian 2' 'Laoshulingfeng' 'Tuzhongqingguo' 'Cui 2' 'Huanglaxiang' 'Xiaogezi' 'Cuilingfeng' 'Nazhong' 'Tanxiang' 'Sucui 2' and 'Huiyuan'). The results showed that the average single fruit weight, edible rate, moisture content, pH, and total soluble solids (TSS) range of the 14 olive varieties were 5.46~12.19 g, 77.74%~84.48%, 77.93%~85.65%, 3.49~4.06, and 9.61~15.43 °Brix, respectively. Among them, the pH value of 'Yuanwei 2' and the TSS content of 'Huanglaxiang' were significantly higher than those of other varieties (P<0.05). The total sugar, total acid, total phenol, and total flavonoid contents ranged from 35.71~151.71 mg/g DW, 224.13~299.20 mg/g DW, 17.18~34.66 mg GAE/g DW, and 7.35~12.46 mg RE/g DW, respectively. Among them, 'Laoshulingfeng' had the highest total sugar content, 'Tanxiang' had the highest total acid content, and 'Huanglaxiang' had the highest total phenol and total flavonoid contents, as well as the strongest DPPH and ABTS⁺ radical scavenging abilities, with statistically significant differences (P<0.05). High-performance liquid chromatography was used to qualitatively and quantitatively analyze eight phenolic compounds, including gallic acid, pyrogallic acid, and chlorogenic acid, in olive fruits. Among them, gallic acid was the most abundant. A principal component analysis was conducted on 33 indicators of olive quality characteristics, indicating that olive quality can be expressed through five principal components (with a cumulative contribution rate of 81.236%). Among them, 'Sannian' had the highest comprehensive evaluation score, while 'Xiaogezi' had the lowest. In addition, cluster analysis mainly divided olive varieties into two categories. The first category includes 'Sannian', 'Huangganlan', and 'Huanglaxiang', which are suitable for processing into juice, fruit pulp, and other products. The second category covers the remaining 11 varieties, among which 'Tanxiang' and others are suitable for whole fruit pickling, processed into preserved fruits and candied fruits; 'Laoshulingfeng' and 'Cuilingfeng' are more suitable for developing fermentation products; 'Nazhong' and 'Tuzhongqingguo' have the potential to be used in the preparation of functional ingredient products.

This study systematically investigated the color and flavor characteristics of Cabernet Sauvignon dry red wines from the Hexi Corridor by analyzing their physicochemical properties, colorimetric parameters, phenolic composition, organic acids, mineral elements, and volatile aroma compounds. Comparative analyses were conducted against wines from four representative regions—Ningxia (China), Chile, the United States, and Argentina—using correlation and cluster analysis approaches. The results showed that Cabernet Sauvignon wines from the Hexi Corridor exhibited relatively light color intensity (a^*<23.8), a yellow-shifted hue (H^*_ab<1.8), and high lightness (L^*>69). A total of 51 and 46 volatile compounds were identified in the two representative samples, encompassing the typical aroma constituents of Cabernet Sauvignon wines. Among these, β-damascenone displayed exceptionally high odor activity values (OAV>106), contributing pronounced floral and fruity notes. Nevertheless, the overall aroma intensity was relatively weak, as evidenced by lower electronic nose response values. From a compositional perspective, Hexi Corridor wines were characterized by low anthocyanin concentrations (13.40~30.11 mg/L), high malic acid levels (538.0~643.7 mg/L), comparatively low lactic acid contents (1277.7~1335.3 mg/L), elevated potassium (1850.18~1944.23 mg/L) and calcium (302.41~320.28 mg/L) concentrations, and high pH values (4.09~4.18). Excessive potassium and calcium accumulation, together with elevated pH, likely undermined anthocyanin stability and color expression. Moreover, the altered ionic composition and acid–ester balance suppressed aroma release, thereby contributing to insufficient color depth and reduced flavor intensity. In conclusion, improving the color and flavor quality of Cabernet Sauvignon wines from the Hexi Corridor required targeted process optimization. Regulatory strategies focusing on potassium and calcium management, pH adjustment, enhancement of anthocyanin stability, and enrichment of phenolic compounds are essential for achieving improved sensory performance.