Starch, as one of the most fundamental components in food, plays a crucial role in daily human consumption. To provide a systematic understanding of the lubricating properties of starch and its applications across various industries, this paper reviews two widely accepted lubrication mechanisms: The lubricating film mechanism and the ball bearing mechanism. The paper emphasizes the application of starch in dairy products, gel-like foods, baked goods, 3D-printed foods, and as a fat substitute, particularly highlighting its function in enhancing lubrication sensation and sensory quality. Furthermore, this paper presents a comprehensive analysis of the research advancements and application potential of starch and its modified derivatives in the food industry and related sectors, including lubricants, pharmaceuticals, and cosmetics. Studies indicate that starch-based lubricating materials offer notable advantages over traditional synthetic lubricants in specific areas such as oral food processing, pharmaceutical capsule lubrication, biodegradable coatings, and cosmetic formulations. These benefits align with the current global demand for sustainable development and eco-friendly manufacturing practices, underscoring the significant scientific and practical value of starch-based materials. This paper aims to provide a theoretical foundation and scientific reference for the development of healthier, tastier, and more sustainable starch-based lubricating materials in the future.

Human milk oligosaccharides (HMOs) are abundant components in human milk, playing a pivotal role in shaping the characteristic gut microbiota and regulating immune function in infants and other populations. This review elaborates on the structure, content, detection methods, biological functions, and food applications of HMOs, while contrasting the differences between animal milk oligosaccharides and human milk oligosaccharides. Furthermore, it explores compounding strategies for infant formula and analyzes regulatory advancements in this field. By synthesizing these insights, this review aims to provide researchers and developers in the food industry with a practical, forward-looking, and instructive reference to advance the application of HMOs in the food sector.

Bovine colostrum garnered considerable attention due to its unique nutritional profile and health-promoting effects. With the continuous improvement of bio-enzymatic hydrolysis technology, bovine colostrum peptides became a key research object in the fields of functional foods and dietary supplements owing to their multiple biological activities. This article provides a systematic review of the preparation methods of bovine colostrum peptides, including enzymatic hydrolysis, fermentation, ultrasound and high hydrostatic pressure-assisted enzymatic hydrolysis, as well as separation, purification methods and structural identification techniques. It summarizes the advantages and limitations of these preparation, separation, purification, and structural characterization methods, and proposed potential future research directions. The amino acid composition and structural features underlying the bioactivities of typical bovine colostrum peptides are outlined. Furthermore, this review emphasizes the latest research advances in the biological activities of bovine colostrum peptides, including antimicrobial, antitumor, antioxidant, hypoglycemic, and antihypertensive effects and systematically reviewes and discusses their mechanisms of action. However, further investigations about the bovine colostrum peptides are required for the optimization of production process, biological activities in depth mechanism and product manufacturing. With innovations in production technologies and the advancement of basic research, bovine colostrum peptides demonstrate broad application prospects in the functional food industry.

Selenium intake is crucial for maintaining body homeostasis, and its dose-dependent characteristics influence the efficiency of selenoprotein synthesis and expression of biological functions. Consequently, precise selenium detection is vital for determining the optimal dosage. This review covers various selenium detection methods, including spectroscopy, electrochemistry, chromatography, and capillary zone electrophoresis. This review provides an in-depth analysis of the role of selenium as a key component of glutathione peroxidase, which directly scavenges free radicals, blocks carcinogenic signaling pathways through selenoproteins, and enhances T-cell activity to exert antioxidant, anticancer, and immunomodulatory effects. The strengths and limitations of various detection methods have been carefully evaluated. For instance, ultraviolet-visible spectrophotometry is known for its high sensitivity and low detection limit, making it ideal for routine analysis of food samples. Fourier transform infrared spectroscopy (FTIR) is particularly beneficial due to its non-destructive nature and its ability to distinguish between different forms of selenium. However, its sensitivity and accuracy in quantification can be influenced by sample complexity and preprocessing steps. Electrochemical methods are cost-effective and straightforward to use, making them suitable for high-throughput analysis, though they are more susceptible to interference. Chromatography, while offering high precision in selenium speciation and quantification, requires sophisticated equipment and more complex operational procedures. This review aims to provide a theoretical foundation and technical reference for developing an efficient and accurate selenium detection system and to promote further research and development of selenium-enriched foods. Future research should focus on improving the automation and sensitivity of detection methods, overcoming matrix interference in complex samples, and advancing the development of novel portable detection technologies. Furthermore, as the use of selenium in functional foods continues to rise, developing more precise selenium detection systems and deepening research into its biological effects will be crucial areas of focus.

Hyperspectral imaging technology integrates the strengths of spectral analysis and spatial imaging, allowing for non-destructive, high-throughput, and simultaneous detection of food components, contaminants, and foreign substances. This paper systematically elucidates the technical principles and system architecture of hyperspectral imaging technology, with a focus on its advanced applications in the quantitative analysis of food components (moisture, protein, fat, carbohydrates), the identification of biological and chemical contaminants (microorganisms, pesticide and veterinary drug residues, heavy metals), and the detection of foreign objects. Furthermore, this study investigates the critical role of algorithm optimization in enhancing detection accuracy. It also identifies several key technical challenges, such as high equipment costs, limited real-time performance, and insufficient model generalization. It further proposes corresponding solutions, such as the development of lightweight hardware, the construction of cross-scenario universal models, and the implementation of edge intelligence decision-making systems, thereby providing a solid theoretical foundation and feasible technical pathways for intelligent monitoring of food quality and safety.

Food safety is critical to public health and social stability. Point-of-care testing technologies enable real-time monitoring and swift responses to potential risks. Among these, paper-based sensing technology stands out as a key tool, driving continuous innovation in food safety analysis. This review first outlines the working principles of paper-based sensing technology, then provides a detailed classification of paper-based sensing technology types, with a focus on common signal reading modes in microfluidic paper-based analytical devices. Subsequently, by sorting out the research progress of this technology in the field of food safety, it is shown that the use of paper-based sensing technology products can achieve point of care testing trace contaminants in food. Finally, challenges encountered in applying paper-based sensing technology for food safety analysis are discussed, and the prospects for building a precise and efficient intelligent food safety supervision system based on paper-based sensing technology are presented. In conclusion, paper-based sensing technology, with its advantages of convenience and rapid response, provides an effective pathway for point-of-care testing in food safety.

The aromatic quality of concentrated peach puree was significantly influenced by different processing stages. To improve product quality, it was vital to elucidate the patterns of aroma evolution at each processing stage. Flavoromics combined with chemometrics were used to clarify the stage and differential aroma-active components of peach puree after commercial crushing, centrifugation, concentration and sterilization. A total of 89 volatile components were determined in the peach puree throughout the four stages. Among them, 15 volatiles, with relative odor activity value (rOAV) ≥ 1, were defined as the key aroma-active components: γ-decalactone, ethyl butyrate, ethyl isovalerate, isoamyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, hexanal, octanal, (E,Z)-2,6-nonadienal, 1-hexanol, benzyl alcohol, damascenone, isovaleric acid, theaspirane, and 2-acetyl-1-pyrrolidine. Specifically, 11, 8, 4 and 2 key aroma-active components were identified in the crushed, centrifuged, concentrated and sterilised peach puree, respectively. Furthermore, principal component analysis (PCA) revealed that the concentration step was identified as the crucial stage responsible for the changes and deterioration of the aroma quality in peach purees. Compared to the peach puree after crushing, fruity esters and green alcohols in the peach puree after concentration decreased by 100.00% and 97.95%, respectively. In addition, four differential aroma-active compounds were screened out using variable influence on projection (VIP) analyses to distinguish peach puree across processing stages: leaf acetate (fruity, VIP: 1.16), 1-hexanol (green/floral, VIP: 2.41), benzyl alcohol (floral, VIP: 1.82), and isovaleric acid (rancid, VIP: 1.93). The concentration-induced changes in these compounds contributed significantly to the loss of the characteristic peach aroma at the concentration stage. Hence, concentration is the key step inducing undesirable variations in characteristic aroma compounds during the continuous production of peach puree. This study provides a theoretical basis for peach puree processing enterprises to produce products with highly preserved characteristic aromas through the optimization of concentration technologies.

This study aimed to systematically determine the composition of freeze-dried blackberry powder (FDBP) and investigate its protective effects against germ cell damage induced by oxidative stress. FDBP was prepared using processes with or without blackberry seed removal. Quantitative analysis was conducted on the contents of key bioactive components including amino acids, polyphenols (anthocyanins), vitamins (E, folate), and trace elements in FDBP. An oxidative stress model was established using the mouse spermatocyte cell line GC-2spd treated with H₂O₂ to explore the protective effect of FDBP against oxidative stress-induced germ cell damage. The results indicated that both types of FDBP were rich in amino acids such as alanine, glutamic acid, aspartic acid, and arginine, and contained trace elements including magnesium, iron, zinc, and selenium. Among them, the thawed and deseeded FDBP (FDBP-1) had higher contents of anthocyanins, vitamin E, and folate compared to the freeze-dried and superfinely ground FDBP (FDBP-2), measuring at 6.89±0.13 mg/g, 85.54±4.79 μg/g, and 22.94±2.68 μg/g, respectively. FDBP-1 demonstrated stronger antioxidant activity than FDBP-2, as evidenced by its lower IC₅₀ values for scavenging DPPH radicals (126.60±44.78 μg/mL) and ABTS⁺ radicals (29.84±10.89 μg/mL). Under oxidative stress conditions, pretreatment with FDBP-1 significantly increased the viability of GC-2spd cells by 28%. Furthermore, it effectively upregulated the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), while reducing malondialdehyde (MDA) levels. In conclusion, FDBP is rich in various bioactive compounds and possesses excellent in vitro antioxidant capacity. It effectively protects germ cells against oxidative damage by enhancing the cellular endogenous antioxidant defense system. This study provides a crucial scientific basis for developing FDBP-based functional foods or ingredients with reproductive health-protective effects, demonstrating significant application potential in the food industry and nutritional health sectors.

This study aimed to investigate the in vitro bile salt adsorption capacity and digestive properties of mango powders from different parts to explore their health potential. Powders from the peel, sarcocarp, and kernel of four mango cultivars ('Tainong' 'Jinhuang' 'Xiangya' 'Guiqi') were prepared. Their dietary fiber content, particle morphology, in vitro adsorption capacities for water, oil, cholesterol, and bile salts, along with in vitro digestibility, were studied, followed by correlation and principal component analysis. The results showed that the total dietary fiber content of mango powders ranged from 42.97 to 83.75 g/100 g, with insoluble dietary fiber accounting for over 84%. The kernel powder of 'Tainong' had the highest insoluble dietary fiber content, reaching 81.26 g/100 g. Within the same cultivar, peel powders exhibited good dispersion and the highest water absorption capacity. Among different cultivars, 'Xiangya' powders showed a uniform and concentrated particle size distribution. The 'Xiangya' peel powder had the significantly highest water absorption capacity (3.28 g/g, P < 0.05), while the 'Xiangya' kernel powder also exhibited the significantly highest oil absorption and bile salt adsorption capacities (P<0.05). The in vitro digestibility and estimated glycemic index (eGI) of peel and kernel powders were lower than those of sarcocarp powders across all four cultivars. After 180 minutes of in vitro digestion, the digestibility and eGI of peel and kernel powders were only 6.08%~37.77% and 43.05~60.45, respectively, with the order of in vitro digestibility and eGI for peel and kernel powders being 'Xiangya'>'Guiqi'>'Jinhuang'>'Tainong'. Correlation and principal component analyses indicated that the insoluble dietary fiber content in mango powders, particularly in peel and kernel powders, influenced their in vitro bile salt adsorption capacity and digestive properties. Among the four cultivars, 'Xiangya' mango powder demonstrated superior adsorption capacity and digestive characteristics, ranking first in the comprehensive evaluation of indicators across different parts, while 'Tainong' had the lowest overall score. These findings suggest the potential application of mango powders with varied functional properties in the food industry, thereby expanding the utilization of mango and its by-products.

Objective: This study aimed to investigate the changes in pulp quality characteristics of prune plum fruits during storage and to establish quality standards for selecting suitable raw materials for pulping. Methods: Plums were stored at 4 ℃ for seven weeks and the dynamic variations in fruit quality indices and the physicochemical properties of the resulting pulp were monitored throughout the storage period. Results: Fruit firmness decreased markedly during storage, with peel and flesh firmness declining by 65.3% and 87.3%, respectively. Soluble solids content (SSC), reducing sugars, and the solid-acid ratio increased in both fruit and pulp, whereas titratable acidity (TA) decreased. The contents of extractable polyphenols and anthocyanins in the fruit increased by 40.08% and 83.73%, respectively. With prolonged storage, pulp turbidity increased, apparent viscosity decreased, and particle size distribution became concentrated within 300~350 μm. Correlation analysis revealed that the pulp's a^* value was positively correlated with extractable polyphenols and anthocyanins in the fruit, while L^* and b^* values showed negative correlations. Moreover, pulp turbidity, suspension stability, and viscosity were significantly correlated with peel firmness (P<0.05). Conclusion: Principal component analysis identified the solid-acid ratio, consistency coefficient, and b^* value of the pulp as the core quality indicators, reflecting its sweet-sour balance, rheological behavior, and color characteristics, respectively. Based on these core indicators, a multivariate linear regression model was established to predict overall pulp quality. By measuring the fruit's solid-acid ratio, total sugar, and peel b^* value, this model enabled accurate prediction of pulp quality, providing a quantitative basis for determining the optimal harvest time and selecting suitable raw materials. Furthermore, the comprehensive quality score indicated that prune plums stored for 42 days exhibited the highest pulp quality, thereby defining the key parameters for optimal pulp production.