Functional constipation (FC) is a prevalent gastrointestinal disorder with complex causes. It is characterized by decreased bowel movement frequency, dry and hard stools, difficult defecation, or incomplete evacuation. And these symptoms might significantly impact the life quality of patients. Currently, there are numerous medications available for FC. However, they often lead to issues such as limited efficacy, significant toxic side effects, and low patient compliance. In recent years, there has been considerable interest in the development and application of bioactive ingredients derived from medicine food homology plants. Numerous studies have demonstrated that various bioactive compounds derived from medicinal and edible plants exert significant benefits in alleviating FC. This review comprehensively summarizes domestic and international research advancements and elucidates the potential pathogenesis of FC. Furthermore, therapeutic efficacy and underlying mechanisms of bioactive components derived from medicinal and edible homologous plants in alleviating FCs are systematically examined. The findings provide a theoretical foundation for the development of functional foods or dietary supplements with demonstrated efficacy against FC.

Dry-aging is a postmortem processing technology that converts muscle into meat by precisely controlling parameters such as temperature, humidity, airflow, and aging time. This process can improve meat tenderness and juiciness, while simultaneously, developing unique flavor and aroma characteristics. The dynamic changes in microbial communities during dry-aging also play a significant role in flavor formation. Although traditional dry-aging enhances flavor and tenderness, it has several drawbacks, including long aging periods (14~35 days), high costs, and substantial weight loss. To address these issues, new technologies such as bagged dry-aging and stepwise aging have been developed. Bagged dry-aging, in particular, can reduce weight loss while preserving flavor and tenderness. Additionally, studies have shown that the "hard shell" formed during dry-aging exhibits antioxidant activity and can serve as a food additive; effective utilization of this by-product can increase the economic value of meat processing. In summary, this review compares dry-aging with wet-aging techniques for livestock meat, examines the influence of dry-aging conditions on meat quality, and highlights recent technological advancements. It demonstrates that dry-aging is an effective method for improving livestock meat quality and is expected to play an increasingly prominent role in modern meat processing, driven by continuous innovation and industrial application.

Shiitake mushrooms (Lentinus edodes) are highly favored by consumers worldwide and hold a high market share on the global consumption of mushrooms. The stems of L. edodes are often discarded because of their coarse fiber and poor taste, resulting in many environmental problems and waste of effective resources. In recent years, growing research interests in the comprehensive utilization of L. edodes stems have attracted extensive attention. This paper systematically summarizes the various nutritional components and flavor substances of L. edodes stems, coupling with their hypoglycemic, hypolipidemic, antioxidant and antitumor activities. The comprehensive utilization of L. edodes stems in the fields of food, agriculture and biotechnology are summarized, including utilizations in food ingredients, texture modifiers, flavor enhancers, culture media substrates, biomass energy materials, and environmental remediation agents, as well as applications in improving crop traits, postharvest quality enhancement of fruits and vegetables, and functional feed production. This review aims to provide theoretical basis and reference for the high value utilization of L. edodes stems, as well as the quality and efficiency improvement of edible mushroom industry and the development of green economy.

The current sales model is inadequate to handle the massive influx of marine bivalves during peak seasons. Intensive processing is essential needed to prevent resource wastage. Disconnecting the adductor muscle from the shell is a critical step prior to further processing. Nutritional quality is a key indicator for evaluating marine bivalves after shucking. To minimize the impact of shucking technologies on nutrient retention, researchers have optimized both non-thermal shucking technologies and thermal processing-based shucking methods. However, the effects of these different techniques on nutritional quality vary significantly. This paper reviews the characteristics, research advancements, and developmental trends of non-thermal and thermal shucking technologies used in marine bivalve processing, and analyzes their impacts on key nutrients in bivalve meat, including proteins, lipids, and carbohydrates. By systematically analyzing shucking technologies and their effects on nutritional quality, this study aims to provide novel insights and technical guidance for related research areas.

Zearalenone (ZEN) is a mycotoxin produced by Fusarium species, commonly found in maize, wheat, and other cereals, as well as their derived products. It presents substantial health risks to human and animal health by disrupting the endocrine system. Many factors have intensified ZEN contamination, which include global climate change, inadequate storage and processing practices, and the increasing complexity of the food supply chain, thus exacerbating food safety concerns. In response, various countries have set regulatory limits for ZEN level in foods. Accordingly, electrochemical sensor-based detection methods have gained widespread application in ZEN detection for their sensitivity, fast, and portability. This review summarizes the up-to-date developments in this field, including the surface modified nanomaterials, electrochemical biosensors, electrochemiluminescence sensors, and molecularly imprinted electrochemical sensors. Additionally, the challenges and future prospects of electrochemical sensors in ZEN detection are analyzed, offering insights to advance the development of efficient and cost-effective detection technologies.

As an emerging intelligent manufacturing technology, 3D printing has demonstrated immense potential in the field of special medical purpose formula foods. This article systematically elaborates on the principles of food 3D printing technology and its research progress in special medical foods, with a particular focus on analyzing the application characteristics of the two major technological approaches: extrusion-based food 3D printing and laser sintering food 3D printing. Studies have shown that 3D printing technology can not only achieve quantitative nutrition adjustment and food texture optimization by precisely controlling the proportions, microstructures and functional components of ingredients, but also help in the precise delivery of drug ingredients, effectively solving problems such as swallowing disorders in the elderly, anorexia in children and dietary management in patients with metabolic diseases. At the same time, it reveals the core challenges faced by current technologies in the 3D molding process, such as quality control and safety. To address these issues, it proposes solutions such as raw material formulation optimization, laser and electrospinning-assisted molding, multi-laser collaborative control, and automatic cleaning. In the future, by integrating sustainable material development with intelligent production systems, this technology will serve as a crucial enabler for precise nutrition delivery and innovation in medical diets.

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.