With the increasing prevalence of global aging, China is confronted with a significant challenge posed by an aging population. The intestinal microecological health of the elderly has emerged as a critical research focus. This paper comprehensively examines the beneficial impacts of prebiotics on intestinal barrier function and immune modulation. These effects are attained through the stimulation of beneficial bacteria growth, the suppression of pathogenic bacteria proliferation, and the augmentation of short-chain fatty acid synthesis. Additionally, the paper summarizes the potential of prebiotics in managing prevalent metabolic disorders in the elderly, including obesity, hyperglycemia, and hyperlipidemia. Moreover, a comparative assessment is carried out on the action features of various prebiotics, such as inulin and fructooligosaccharides. At present, the application mechanisms of prebiotics in the elderly population are not fully comprehended, and their overall effectiveness requires further investigation. Future studies place emphasis on investigating the synergistic actions of prebiotics combined with other dietary or pharmacological interventions and accelerate the development of innovative, highly efficient prebiotic products specifically designed for the elderly, thus enhancing the accuracy and applicability of nutritional intervention approaches.

Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and storage qualities of starch and products. Currently, there are numerous methods for inhibiting starch retrogradation, among which the addition of exogenous substances is considered an effective inhibitory measure. However, there is a wide variety of exogenous substances, and there is a lack of a systematic summary of the mechanism by which exogenous substances inhibit starch retrogradation currently. Therefore, this paper systematically reviewes the types of exogenous substances that can resist starch retrogradation, including salts, lipids, proteins, non-starch carbohydrates, emulsifiers, and enzyme preparations, and so on. The mechanisms of these exogenous substances inhibit starch retrogradation were deeply explored. Moreover, the influence of exogenous additives on the structure (morphology, short-range order, long-range order, etc.) and physicochemical properties (thermal properties, gelatinization properties, rheological properties, etc.) of starch molecules during the process of inhibiting starch retrogradation was reviewed. Finally, the research progress of exogenous substances in food was introduced. This paper provides a theoretical basis for the research on the inhibition of starch retrogradation by exogenous substances.

Foods with a low glycemic index (GI) show great market potential in controlling blood sugar levels and improving health conditions, and gradually attracting the attention of researchers and the public. This paper applies the CiteSpace V software to analyze the hotspots of research on low-GI foods, and reviewes their research status and progress. A large number of studies have shown that low-GI foods can help reduce insulin resistance and significantly improve the blood glucose levels of people with diabetes. Factors such as starch structure, dietary fiber, fat, protein, and polyphenols, as well as their combinations, can significantly reduce the GI value of foods. Physical processing, biological processing, cooking, and storage methods can all change the GI value of foods. Therefore, different types of low-GI foods can be developed by selecting appropriate raw material combinations and processing methods. In the future, research should focus on optimizing combinations of food ingredients and integrating modern technologies, while strengthening policy support and public education on the promotion and popularization of low-GI foods.

Fresh-cut fruits and vegetables are rich in nutrients such as vitamins, minerals and dietary fiber, and are widely popular among consumers. However, some products are prone to browning during storage, processing and marketing, which greatly reduces their nutritional value and sensory quality. In recent years, the most commonly adopted browning control technologies of fresh-cut fruits and vegetables are chemical, physical and physicochemical synergistic approaches. In this paper, we reviews the application effects of various types of synergistic treatments in fresh-cut fruits and vegetables and their possible regulatory mechanisms. We focuses on the synergistic methods such as chemical synergistic treatment, physical synergistic treatment, physicochemical synergistic treatment and combines coating treatment. The study finds that combinations involving plant-derived or biological extracts, as well as synergistic physical methods, demonstrate promising preservation effects. Additionally, this paper analyzes the current problems of synergistic technology and pointes out the future direction lying in green, natural, safety, low-cost and sustainable development. This paper aims to promote related-research on synergistic technologies and regulatory mechanisms through multidisciplinary integration and provides technology and theoretical references for fresh-cut fruits and vegetables industry.

Dual-mode sensing technology demonstrats significant advantages in food safety detection due to its high sensitivity and cross-verification capability. This review focuses on dual-mode sensing systems integrated with optical detection methods, summarizing recent advances in their construction strategies and applications for food safety monitoring. Studies reveal that by combining two complementary signals, this technology effectively overcomes limitations of single-mode detection, such as low selectivity and susceptibility to environmental interference, and is successfully applied to detect common contaminants including pathogens, toxins, pesticides, heavy metal ions, and veterinary drugs. In addition, the review highlights current challenges in probe design and sample processing, and discusses future development trends, and lays a theoretical groundwork for the practical application of dual-mode sensing technologies in relevant fields.

Grape pomace, a major by-product of wine production, is rich in bioactive polyphenolic compounds. Exploring the functional properties of grape pomace polyphenols and promoting their high-value applications are of great significance for advancing the sustainable development of the wine industry, reducing resource wastage, and alleviating environmental burdens. This review systematically summarizes the main components of grape pomace polyphenols and their potential physiological regulatory functions, including their antioxidant, anti-inflammatory, anti-cancer, and hypoglycemic effects. This review provides a thorough overview of their current applications in the food industry, particularly as antioxidants, food preservatives, and functional food ingredients. It also examines the technical challenges and potential applications related to the extraction methods and bioavailability of polyphenols. The aim of this review is to provide a theoretical foundation and technical roadmap for the high-value utilization of grape pomace polyphenols, to support resource recycling and functional food innovation, and to promote the achievement of zero solid waste discharge and green production in China's wine industry.

This study extracted polyphenols from mung beans subjected to varying cooking times and subsequently determined their total polyphenol content, antioxidant activity, and individual phenolic profile. Reverse transcription-polymerase chain reaction (RT-PCR) and Western blotting techniques were used to investigate the effect of polyphenols extracted from mung bean on apoptosis induced by heat stress. The results showed that mung beans cooked for 25 min yielded polyphenols with the highest content (16.017 mg/g) and antioxidant capacity (DPPH: 90.733%; ABTS⁺: 89.997%; T-AOC: 90.423 U/mL). Consequently, this extract was selected for all subsequent experiments. Compared with heat stress group (HS), polyphenols extracted from mung bean after cooking for 25 min could significantly inhibit the mRNA (1.336, 1.319, 1.354) of heat shock proteins (Hsp27, Hsp70, Hsp90) and apoptotic protein expression (Bax: 1.212) (P<0.05), decreased intracellular reactive oxygen species (ROS) content, mung bean polyphenol prevention group (Pro-mbp 157.96%), mung bean polyphenol remission group (Rem-mbp: 163.48%). Compared with Rem-mbp, the expressions of Pro-mbp BCL-2 (0.976) and Bcl-2 (0.696) were increased, while the expressions of CYCS (1.323), CASP3 (1.496), PARP1 (1.208) and related proteins were decreased. The results indicated that the effect of polyphenols extracted from mung bean boiled for 25 min on the prevention of heat stress was greater than the relief effect. After boiling mung bean for 25 min, polyphenols extracted from mung bean reduced intracellular ROS content, regulated HSP27 (HS: 1.015, NAC (ROS inhibitor): 0.832, Pro-mbp+NAC: 0.482, Rem-mbp+NAC: 0.697), HSP70 (HS: 1.013, NAC: 0.856, Pro-mbp+NAC: 0.497, Rem-mbp+NAC: 0.732), and HSP90 (HS: 1.016, NAC: 0.873, Pro-mbp+NAC: 0.501, Rem-mbp+NAC: 0.726), confirmed that heat stress-induced apoptosis was related to the mitochondrial pathway mediated by Caspase, thereby inhibiting heat stress-induced apoptosis. This study provides a theoretical basis for further research on the related pathways of heat stress regulation by polyphenols extracted from mung bean.

This work investigated how the content of konjac glucomannan (KGM) (0.5%~5.0%) affected the structure and gel properties of peanut protein, with the aim of elucidating the underlying mechanisms. Results from texture analysis, microscopic analysis, surface hydrophobicity analysis, and thiol content measurement showed that as KGM content increased, peanut protein gel hardness increased significantly (P<0.05) (by 237.58% at 5% KGM content compared to the control group), and the microstructure became finer and denser. Furthermore, protein surface hydrophobicity increased sharply (by 194.01% at 5% KGM content), and thiol content decreased. At 4% KGM content, the maximum fluorescence emission wavelength showed a significant red shift, suggesting that protein chains were more likely to extend. These changes revealed the molecular mechanism by which KGM promoting functional group aggregation and subunit structural changed of peanut protein to optimize gel properties. This provides a theoretical basis for developing low-fat functional foods.

To address the issues of high fat content in traditional peanut snacks and the low stability of probiotics during production and processing, this study applied calcium alginate gel technology to the preparation of low-fat, high-protein peanuts and probiotic peanuts. Using texture characteristics and sensory scores as evaluation indicators, the optimal process conditions for calcium alginate gel peanuts were determined as follows: peanut protein powder (26%) was added to a 2% sodium alginate solution, dripped into a spherical mold with a diameter of 1 cm, and mixed with three evenly sized peanut fragments (approximately 0.04 g). The mixture was frozen at −20 ℃ for 1 h, demold, and then cross-linked in a 2% calcium lactate solution for 2 h. This was followed by rinsing with deionized water, drying at 45 ℃ for 2 h, and final baking at 150 ℃ for 12 min. The resulting calcium alginate gel peanuts had a fat content of 24.0%±0.9% and a protein content of 37.4%±1.3%. Based on the above process, probiotic powder was added to the sodium alginate solution. After cross-linking with calcium lactate, the mixture was rinsed with deionized water and stored at 25 ℃ for 12 h without baking to produce calcium alginate gel peanuts encapsulating probiotics. The encapsulation efficiency of the probiotics reached 82.3%±1.6%, and the product demonstrated excellent digestive stability, storage stability, thermal stability, and fermentation characteristics.

This study aimed to investigate the processing characteristics of Chlorella proteins and their application in ice cream. Chlorella high-pressure extract was prepared using 25 kpsi cell disruption, followed by ultrafiltration (100 kDa membrane) or enzymatic hydrolysis-ethanol precipitation to obtain Chlorella purified proteins with 72% (CPP72) and 81% (CPP81) purity. Their foaming, emulsifying, and rheological properties were systematically compared with those of whey protein, and the effects of replacing skimmed milk powder with CPP72 on ice cream quality were evaluated. Results showed that CPP72 exhibited significant functional advantages: at a protein concentration of 4%, its foaming capacity (76%) and emulsifying activity index (64 m²/g) were 33% and 14% higher than those of whey protein, respectively, and its viscosity reached 52242 mPa·s (270 times that of whey protein). In ice cream applications, replacing 20% of skimmed milk powder with CPP72 enabled a 33% reduction in xanthan gum and monoglyceride usage, while maintaining core product quality. The hardness (7.8 N), overrun (69%), and sensory score (93.1 points) showed no significant difference from the control ice cream (P>0.05), and the initial drip time extended from 5 to 10 minutes. This study demonstrates that CPP72 has excellent foam and emulsion stability, offering a promising alternative to whey protein and reducing dependency on additives in plant-based ice cream development.