As a new type of protein resource that does not rely on traditional livestock or fishery production， NeoProtein is a core strategic direction for practicing the ｀Big Food Concept' and safeguarding national food supply security. It holds great significance for promoting the upgrading of the food industry and realizing global sustainable development. Although the NeoProtein industry is currently showing a trend of rapid development， it still faces many bottlenecks in aspects such as technology industrialization and product quality optimization. Based on the current development status of the industry and the 2025 technology trends， this paper sorts out and identifies the top 10 technical challenges in the field of NeoProtein， and systematically expounds the background， challenges and solutions for each challenge. It is expected to provide references for scientific research， industrial innovation and policy formulation in related fields， and contribute to the high-quality development of the NeoProtein industry.

Citrus is a globally significant economic crop with the largest cultivation area and highest production yield. Currently， its processed products are still dominated by juice， canned goods， and similar items， resulting in relatively low comprehensive utilization of citrus resources. Citrus peels， pomace， physiological fruit drops， and other by-products are rich in high-value bioactive components such as pectin， flavonoids， and essential oils， which have wide applications in food， pharmaceuticals， chemical engineering， and other fields. This article reviews the status and technological bottlenecks in the citrus processing industry， systematically outlines the properties， biological activities， and advancements and limitations of traditional extraction technologies for key functional components in citrus resources. It also summarizes the technical advantages of synthetic biology in the green manufacturing of natural products， with a focus on recent progress in microbial biosynthesis of citrus flavonoids. In line with the demands for resource recycling and green， low-carbon development， synthetic biology is expected to open new pathways for obtaining high-value active ingredients from citrus， thereby promoting the industry's transition toward higher added value and sustainable development.

Objectives: The efficient release of bioactive peptides (BPs) from bovine milk proteins is of great significance. This study aimed to explore the potential of using the soluble proteinase of lactic acid bacteria (LAB) for production of BPs. Methods: A LAB strain exhibiting high proteolytic activity was screened and identified. The gene encoding the proteinase in the selected LAB was amplified via PCR and then modified by removing the sequence encoding the cell-wall-associated region， enabling it to be a soluble protein. Subsequently， the modified gene prtB3 was cloned and expressed in the food-grade expression strain Lactococcus lactis NZ9000. After purification， a comprehensive evaluation was conducted on the enzymatic properties of the recombinant proteinase PrtB3 and the biological activities of the hydrolysates resulting from casein degradation. Results: The screened LAB strain was identified as Lactobacillus delbrueckii subsp. lactis. A soluble， secreted， C-terminally Myc and His-tagged derivative PrtB3 was constructed and expressed in Lactococcus lactis via the NICE■ Expression System. Compared with the wild-type proteinase， PrtB3 demonstrated a significant expansion in substrate specificity. It was proteolytically active in the hydrolysis of α-， β-， and κ-casein. Regarding biological activity， the casein hydrolysate produced by PrtB3 showed remarkable angiotensin-converting enzyme (ACE) inhibitory activity. The maximum ACE inhibition rate reached 78%， which was twice that of the hydrolysate produced by the wild-type proteinase. The half-maximal inhibitory concentration (IC50) was 1.69 mg/mL， and the ACE inhibitory activity remained stable over an 8-week period. Furthermore， the enzymatically produced hydrolysate showed antimicrobial activity against Staphylococcus aureus and Escherichia coli. Conclusions: In this study， the soluble proteinase PrtB3 was successfully cloned and expressed. It effectively enhanced the degradation of casein and significantly improved the biological activity and stability of the casein hydrolysate. PrtB3 demonstrated great potential in producing BPs by degrading casein， providing a novel approach for the preparation of bioactive peptides.

The inhibitory effect of antimicrobial peptide LFcin(17-30) on methicillin-resistant Staphylococcus aureus (MRSA) biofilm was studied. Methods: MRSA in 24 strains of Staphylococcus aureus were screened by PCR and cefoxitin disk diffusion method. The biofilm-positive strains were identified by Congo red plate method and crystal violet staining method， and the biofilm-forming ability and biofilm growth curve of biofilm-positive strains were evaluated. The relationship between MRSA biofilm and drug resistance was verified by disk diffusion method. The minimal inhibitory concentration(MIC) of LFcin(17-30) against MRSA was determined by microdilution method. The inhibitory effect of LFcin (17-30) on MRSA biofilm was determined by crystal violet staining and scanning electron microscopy (SEM). The effect of LFcin (17-30) biofilm composition was determined. The results showed that 4 strains of MRSA were screened out from 24 strains of Staphylococcus aureus， which were DQ05， DQ07， DQ09 and DQ23， and the biofilm was identified as biofilm positive strains. The results of crystal violet staining showed that DQ05 had the strongest membrane production ability among the four MRSA strains， DQ09 had the weakest membrane production ability， and the drug resistance of DQ05 was stronger than that of DQ09. The biofilm growth curve showed that the amount of biofilm was the highest at 24 h. The MIC of LFcin (17-30) against MRSA was 150 μmol/L. LFcin (17-30) at 75 μmol/L can significantly inhibit the formation and destruction of biofilms. LFcin (17-30) inhibited the synthesis and secretion of extracellular polysaccharides and extracellular proteins in extracellular polymers， and the effect on extracellular DNA increased with the increase of LFcin (17-30) concentration. In summary， LFcin (17-30) can inhibit the prevalence of food-borne MRSA strains and biofilm formation， and is expected to be used as an adjuvant therapy for food-borne MRSA.

Objective: To explore the effect of Na+/K+ in the intestinal environment on the interaction between soy hull polysaccharide (SHP) and intestinal mucus， and its effect on the diversity of intestinal flora. Methods: Molecular docking and molecular dynamics simulation were used to analyze the main binding force and complex stability of the target protein and soybean seed coat polysaccharide after Na+/K+ treatment. The effects of SHP and mucin on the changes of OTU and species abundance of intestinal flora after Na+ treatment was detected by 16S rDNA genomics. Results: The main force of SHP binding to mucin after Na+/K+ treatment was hydrogen bond. Within 100 ns， the RMSD value， RSMF value， Rg value and the number of hydrogen bonds of the complex structure fluctuated slightly. The secondary structure β-sheet of mucin mainly existed in anti-parallel mode after Na+ treatment， while the secondary structure β-sheet of mucinmainly existed in parallel mode after K+ treatment. The binding free energy [(196.7±26.7) kJ/mol] and the contribution of amino acid residues (18.18 kJ/mol) of SHP to mucin after Na+ treatment were greater than those after K+ treatment [(158.5±26.7) kJ/mol and 10.63 kJ/mol， respectively]. In the presence of Na+， the diversity of intestinal flora was up to 284 OTUs when SHP was used as a substrate for 8 h， and the abundance of various dietary fiber degrading bacteria was increased， and the abundance of Escherichia coli-Shigella was decreased. At the same time， the abundance of Bifidobacterium and Lactobacillus was also decreased. Conclusion: After Na+ treatment， the binding ability and stability of SHP and mucin are higher， and the diversity and abundance of intestinal flora are affected. Na+ treatment has a potential effect on the whole intestinal function of dietary fiber.

Objective: Correlation between alkali treatment process and carrageenan gel quality and prediction model were studied. Method: Carrageenan was extracted from Eucheuma muricatum by alkali extraction method， and a reliable and measurable model was established to predict the gel properties and molecular characteristic structure of carrageenan under different alkali treatment process conditions using artificial neural network (ANN) model. Results: Artificial neural network model fit the total set with R2 = 0.991 better than the multivariate linear model (MLR)， with mean absolute percentage errors (MAPEgel strength = 1.71%， MAPEmolecule = 18.84%， and MAPEsulphate group = 1.91%， MAPE3，6-endoethergalactose = 3.68%) are lower than the MLR model. In addition， in actual production， when the key process parameters of alkali treatment (temperature， time， and concentration) were 65 ℃， 6 h， and 10%， the gel strength of carrageenan was measured to be 614.32 g/cm2， and the gel strength of carrageenan was predicted to be 617.13 g/cm2 by the constructed prediction model of the correlation between carrageenan processing alkali treatment and its gel quality. The results show that the predicted value of the model is close to that of the actual production. Conclusion: The prediction performance of ANN model is better than that of multivariate linear model， and ANN model is more accurate than MLR model in predicting carrageenan gel properties and molecular characteristic structure. This study provides a technical reference for the intelligent and precise manufacturing of carrageenan high-quality products， so as to expand the application of carrageenan in biomedicine and other fields.

To investigate the effect of NRF2 on ferroptosis and beef color stability during post-mortem maturation， the longest dorsal muscle of cattle was used as the research object in this experiment. It was treated with 0.9% physiological saline， 0.5 mmol/L ML385， and 1 mmol/L tBHQ injection， and matured at 4 ℃ for 0， 24， 72， 168 hours， respectively. The expression level of NRF2， changes in iron homeostasis， expression of ferroptosis-related proteins， lipid oxidation， mitochondrial membrane potential， beef color， and other related indicators were analyzed. The research results showed that during the maturation period， the expression and mRNA levels of NRF2 in the ML385 treatment group were significantly lower than those in the control group， while the opposite was true in the tBHQ group， indicating that ML385 and tBHQ had significant inhibitory and activating effects on NRF2. Compared with the control group， the ML385 group showed a significant increase in iron deposition levels (P<0.05)， and the protein expression levels of FPN1， SLC7A11， and PRDX6 were significantly downregulated (P<0.05). After maturation， the contents of Fe2+， MDA， and b* increased by 10.56%， 16.67%， and 53.78%， respectively， while the tBHQ group decreased by 8.39%， 21.76%， and 30.26% compared with the control group. The mitochondrial membrane potential， pH， Mb content， GPX4， MRA， NADH oxidase activity， and a* value in the ML385 group were significantly reduced by 5.31%， 3.62%， 7.45%， 28.32%， 24.10%， 2.76%， and 12.1% respectively compared with the control group， whereas those in the tBHQ group increased by 15.96%， 1.11%， 30.73%， 8.69%， 3.96%， 7.39%， and 5.68% respectively compared with the control group. For L* values， both the ML385 group and tBHQ group were higher than the control group in summary， during the post-mortem maturation period， NRF2 regulates ferroptosis by maintaining muscle tissue iron homeostasis， inhibiting lipid peroxidation， and affecting mitochondrial membrane potential， thereby affecting Mb content and MRA to improve beef color stability.

Objective: To investigate the mechanism of synergistic inhibition of α-amylase (AMY) by three flavonoids [baicalein (Bai)， genistein (Gen)， isoliquiritigenin (Isl)] combined with acarbose (Aca). Through methods such as inhibition rate experiments， combination index (CI) analysis， fluorescence spectroscopy， ultraviolet spectroscopy， infrared spectroscopy， and molecular dynamics simulation， the inhibitory effects and action mechanisms of the combined inhibition on AMY were systematically studied. The results show that the inhibitory effects of Bai/Gen/Isl combined with Aca on AMY were significantly enhanced at molar ratios of 2∶1， 3∶1， and 4∶1. Among them， Bai-Aca and Isl-Aca exhibited a strong synergistic effect at a molar ratio of 3∶1(CI < 1)， while Gen-Aca showed synergism only at a molar ratio of 3∶1 and under the specific condition of 0.3 < Fa < 0.9(fraction affected). Fluorescence spectroscopy analysis showed that the combined inhibitors bind to AMY via a static quenching mechanism. Among them， Isl-Aca exhibits the highest binding constant (Ka) with AMY [K = (4.826±0.206)×105 L/mol at 298 K； Ka = (35.172±0.255)×105 L/mol at 300 K]， and its affinity is significantly enhanced with increasing temperature (P < 0.05)， indicating that the complex formed by Isl-Aca and AMY has the optimal stability. Thermodynamic parameters indicated that hydrophobic interactions were the main driving force for Bai-Aca and Isl-Aca， while Gen-Aca relied on hydrogen-bond binding. Synchronous fluorescence and ultraviolet spectroscopy showed that the combined inhibitors regulated the activity of AMY by changing the microenvironment of tryptophan (Trp) and tyrosine (Tyr) residues， with the inhibitory effect of Trp residues being dominant. Infrared spectroscopy and molecular dynamics simulation further revealed that Bai-Aca and Isl-Aca promoted the transformation of the secondary structure of AMY into a more stable β-turn， while Gen-Aca induced the formation of α-helix. However， the free-energy landscape of the latter complex presented a dispersed energy cluster， indicating weaker stability. In conclusion， the Bai-Aca and Isl-Aca combined inhibition systems significantly reduce the dosage of inhibitors through multi-target synergistic effects， while maintaining the high stability of the AMY complex. This provides a theoretical basis for the development of novel diabetes treatment strategies and functional foods based on flavonoids.

Objectives: Curcumin has good biological activity， but its application in food is limited because of its poor solubility， stability and bioaccessibility. Methods: Curcumin loaded Pickering emulsion was prepared by using whey protein isolate (WPI) and soy protein isolate (SPI) as solid particles. The rheological properties， microstructure and secondary structure of the emulsions were characterized and simulated digestion in vitro. Results: The Pickering emulsion stabilized by WPI / SPI had a good embedding rate of curcumin， with a maximum of 74.33%， and had good storage stability. The rheological properties show that the Pickering emulsion exhibits good gel properties under low shear force. The microstructure showed that the curcumin-loaded Pickering emulsion was oil-in-water type. The Fourier results showed that the relative content of protein secondary structure in Pickering emulsion was changed by hydrogen bonding after embedding curcumin. In vitro digestion results showed that WPI/SPI stabilized Pickering emulsion significantly improved the bioaccessibility (from 12.60% to 34.31%) and antioxidant activity of curcumin， and the release of curcumin in vitro conformed to the zero-order kinetic model. Conclusions: The Pickering emulsion stabilized by composite protein particles has good stability and can be used as a delivery carrier of curcumin to improve its bioaccessibility and further provide a reference basis for the stabilization， development and application of curcumin and other bioactive components.

Exploring the inhibitory effect of small molecules on pancreatic lipase (PL) has become an important method for screening active ingredients with anti-obesity effect in vitro. The binding reaction and mechanism of genistein (Gen) and naringenin (Nar) with PL were studied by fluorescence spectroscopy， non-radiative energy transfer theory and high performance liquid chromatography. At the same time， three-dimensional fluorescence， surface hydrophobicity， X-ray diffraction， infrared spectroscopy， particle size， differential scanning calorimetry， and scanning electron microscopy were used to characterize the structure of the composites from different angles， and their influence on the structure and properties of PL were comprehensively clarified. The results showed that the quenching of PL by Gen and Nar was static quenching， and the binding constants were 42.39 L/mg and 22.57 L/mg， respectively. The addition of both reduced the α-helix content of PL， increased the content of β-turn， β-sheet and random coil， and increased the crystallinity from 25.60% to 32.77% and 38.00%， respectively. The surface hydrophobicity decreased and the thermal stability decreased (the denaturation temperature decreased from 76.04 ℃ to 65.00 ℃ and 65.05 ℃， respectively)， and the PL changed from a smooth sheet structure to a rod-like particle. These results indicate that Gen and Nar significantly affect the structure and properties of PL， providing new ideas for the development of new PL inhibitors.

Objective: A high-fat diet is a risk factor for cognitive impairment， but its underlying biological mechanisms have not been elucidated. Methods: twenty-four male 3-month-old C57BL/6J mice were randomly divided into two groups， and fed with normal chow diet (ND) and high-fat diet (HFD) for 12 weeks. At the end of the experiment， the glucose tolerance test (GTT) was performed. Cognitive function was evaluated with the Morris Water Maze (MWM) test. After overnight fast， the mice were sacrificed and serum and colon contents were collected. Serum insulin levels were detected by ELISA， serum glucose levels were determined by colorimetric method and HOMA-IR was calculated. Liquid chromatography tandem mass spectrometry was used to detect serum BCAA levels. 16S rDNA amplicon sequencing was used to detect gut microbiota alterations， and their correlation with serum BCAAs was performed by Spearman correlation. Results: After 12 weeks feeding， compared with the control mice， the HFD-fed mice showed significant increases in body weight (31.6 g vs 37.5 g， P<0.001)， body fat rate (3.2% vs 5.8%， P<0.001)， area under curve (AUC) of GTT (1 440 mmol/L·min vs 1 841 mmol/L·min， P<0.05)， and fasting serum levels of isoleucine (1.27-fold of the control group， P<0.05) and total BCAAs (1.16-fold of the control group， P<0.05). Additionally， the fluorescence intensity of NeuN-positive immunoreactive regions in the dentate gyrus of the hippocampus was significantly decreased in the HFD group (27 vs 12， P<0.01). HFD-fed mice displayed a decrease in the number of platform and the target quadrant entries during the probe trial compared with the control group， and these indicators were negatively correlated with serum isoleucine and total BCAA levels. In addition， the composition of gut microbiota in HFD group was significantly different from that in the control group. At the genus level， Romboutsia and Blautia are the dominant microbiota in the colon of HFD-fed mice. Bacterial functionality prediction indicated that gut microbiota genes involved in BCAA degradation were significantly reduced in HFD group compared with the control group. The Parvibacter genus is negatively correlated with isoleucine levels (P=0.01)， while the Blautia and Anaerotruncuus genus are positively correlated with isoleucine levels (the P-value were 0.00 and 0.03， respectively). Conclusion: Gut microbiota may be the link between elevated serum BCAA levels and HFD-induced cognitive impairment.

The effects of high-altitude hypoxic environments on the human body are a hot topic in biomedical research， particularly regarding their impact on bone health， which is increasingly gaining attention. This study simulated a high-altitude hypoxic environment at 6 000 meters to establish a hypoxia mouse model， aiming to investigate the influence of bone peptide on the changes in bone structure in mice exposed to this environment. C57BL/6N mice aged 6 to 8 weeks were randomly divided into a blank control group， a model group， a Rhodiola oral solution group， and low， medium， and high-dose bone peptide groups， with 8 mice in each group. The blank control group was raised in a normoxic environment and received deionized water via gavage， while the other groups were placed in a low-pressure oxygen chamber simulating the high-altitude hypoxic environment. The model group received deionized water via gavage， while the positive drug group and the bone peptide low， medium， and high-dose groups were administered Rhodiola oral solution and bone peptide solutions respectively， for a treatment duration of 14 days. After the final administration， serum， organs， and femurs were collected from the mice. The levels of bone gamma-carboxyglutamate protein (BGP) and alkaline phosphatase (ALP) in the serum were measured， and the Micro-CT scans were used to assess changes in bone structure in the femurs of the mice. The results showed that， compared with the blank control group in normoxic conditions， the food intake and body weight of mice in the hypoxic environment decreased， with a significant drop observed in the first three days， followed by a gradual recovery. Compared to the model group， all doses of bone peptide significantly increased the serum levels of BGP and decreased the levels of ALP. The group receiving the high dose of bone peptide (2 000 mg/kg/d) showed the best results， with BGP levels increasing by 477.18% and ALP levels decreasing by 24.97%. Furthermore， the bone tissues of mice in the different bone peptide dosage groups showed increased contents of bone mineral， bone volume fraction， trabecular thickness， and trabecular number， while the trabecular separation decreased. These findings indicate that bone peptide can counteract the bone structural damage induced by high-altitude hypoxic environments and help prevent osteoporosis by increasing BGP levels， reducing ALP levels， and decreasing trabecular separation， thus maintaining the spatial structure of trabecular bone.

Sphingomyelin (SM) is one of the most abundant polar lipids in breast milk. However， the effects of SM intake in the early stage of life on the short-term and long-term health of infants and young children are unclear. This article takes Caenorhabditis elegans (C. elegans) as a model organism to explore the effects of sphingomyelin intervention in early life on short-term and long-term antioxidant and anti-aging effects. By analyzing the antioxidant stress capacity， antioxidant enzyme activity， glutathione content， malondialdehyde content， lipofuscin content， ROS content， antioxidant and anti-aging related gene expression during the L4 and adult stages of C. elegans， the mechanism of SM action was elucidated. Reproductive experiments have shown that supplementing milk source SM at concentrations of 0.2 μg/mL (LG) and 20 μg/mL (HG) during infancy is safe. Compared with the CG group， the average and maximum lifespans of the HG group were significantly prolonged， significantly prolonged by 3.75 days and 5.67 days respectively， consistent with changes in ROS levels in larvae and adults， and the stress resistance ability of both larvae and adults was improved. In terms of antioxidant enzymes， the activity of SOD enzyme activity (P＜0.001) and CAT enzyme activity (P＜0.05) and the GSH content (P＜0.01) in HG group larvae were significantly increased， and milk derived SM could significantly reduce the content of MDA in larvae. In the long-term development of life， the content of lipofuscin in HG group decreased (P＜0.001)， and after intervention， the activity of SOD enzyme activity (P＜0.001) and CAT enzyme activity (P＜0.001) was also significantly increased， and after intervention， both GSH content (P＜0.001) and MDA level (P＜0.001) were increased and decreased. In addition， supplementing with milk derived SM during infancy can upregulate the sod-3 and nsy-1 genes in larvae， while adults enhance their antioxidant and anti-aging abilities by upregulating the relative expression of sod-3， ctl-1， and daf-16 genes. In summary， supplementing with a certain amount of bovine milk derived SM during childhood can simultaneously enhance antioxidant and anti-aging abilities in both the short and long term of life.

In order to explore the suitable drying technology of fresh Potentilla anserina， six different drying technologies [hot air drying (HAD)， heat pump drying (HPD)， carbon fiber far-infrared drying (CFFD)， carbon fiber far-infrared combined heat pump drying (CFFCHPD)， vacuum pulse drying (VPD) and vacuum freeze drying (VFD)] were used to dry fresh Potentilla anserina. The effects of different drying technologies on the drying time， drying energy consumption， appearance quality (color， shape)， taste (physical property)， taste， rehydration ratio and other sensory characteristics， nutritional quality (reducing sugar， vitamin C) content of fresh Potentilla anserina were determined. The drying technology of fresh Potentilla anserina was comprehensively evaluated by analytic hierarchy process. The results showed that CFFCHPD could effectively shorten the drying time， which was 9.76%， 21.95%， 31.71%， 60.98% and 243.91% shorter than CFFD， HAD， HPD， VPD and VFD， respectively. The drying energy consumption of CFFCHPD， CFFD， HAD and HPD was significantly different (P<0.05). The drying time and energy consumption of CFFCHPD were the lowest， and VPD was the highest. After drying， the brightness of fresh Potentilla anserina became darker， and the color was reddish and yellowish. Except for VFD， the L* value of Potentilla anserina dried by other methods was significantly lower than that before drying (P<0.05)， and the a* value and b* value were significantly higher than those before drying (P<0.05). There was no significant difference in elasticity between different drying methods (P>0.05)， but there were significant differences in hardness， adhesiveness and chewiness (P<0.05)， among which HPD was the highest and VFD was the lowest. After drying， the richness of Potentilla anserina was significantly different； compared with VFD， the rehydration ratio of other drying methods decreased by 9.97%， 11.58%， 12.61%， 15.95% and 19.18%， respectively. After drying， the reducing sugar content of Potentilla anserine L. was significantly increased (P<0.05)， which was 111.21%， 106.57%， 97.92%， 93.46%， 82.96%， 60.28% higher than that of fresh Potentilla anserine L. respectively. Except for VFD method， the content of vitamin C was significantly decreased (P<0.05). The content of reducing sugar in VPD method was the highest and the content of vitamin C was the lowest. The content of reducing sugar in VFD method was the lowest and the content of vitamin C was the highest. The comprehensive evaluation results using the analytic hierarchy process were: CFFCHPD>HPD>CFFD>HAD>VFD>VPD， and the comprehensive score of CFFCHPD was the highest， followed by HPD. This study provides a reference for the application of modern drying technology of fresh jute.

To investigate the effects of drying methods on the structure characteristics and immunomodulatory activity of polysaccharides derived from Morchella esculenta， fresh M. esculenta were separately subjected to hot-air drying (HD) and freeze drying (FD). Polysaccharides from M. esculenta (MEP) extracted from the two dried samples were purified by macroporous adsorption resin column chromatography， yielding HD-treated MEP (HMEP) and FD-treated MEP (FMEP). The monosaccharides of HMEP and FMEP were consisted of mannose， glucose and galactose while with different molar ratios of 1∶0.34∶0.33 and 1∶4.50∶0.02， respectively. HD treatment caused the break of C—O—C glycosidic linkages in polysaccharides chains and enhanced the abundance of α-configuration in polysaccharides from M. esculenta. Both HMEP and FMEP improved immunity by inducing phagocytosis and the secretions of NO， TNF-α， IL-6 and IL-1β of RAW 264.7 cells. At 50 μg/mL， FMEP stimulated RAW 264.7 cells to secrete NO at a level of (35.29±1.25) μmol/L， which was higher than that induced by HMEP [(28.05±2.52) μmol/L] and the model group [(32.47±1.30) μmol/L] at 50 μg/mL. At 25 μg/mL， FMEP stimulated macrophage TNF-α secretion to (289.96±49.00) ng/mL， which was higher than that of HMEP [(188.56±13.60) ng/mL] and the model group [(97.76±2.00) ng/mL]. This indicates that FMEP exhibited higher immunomodulatory activity than HMEP. After comprehensive consideration， freeze drying would be recommended as a suitable drying process for use in the preparation of immunomodulatory polysaccharides from M. esculenta as functional foods.

To optimize the formulation of crab meatballs and investigate the quality maintenance technology during the freeze-thaw process， a response surface methodology was employed， utilizing the Box-Behnken experimental design following a single factor experiment. This approach significantly enhanced both the production technology and formulation of crab meatballs. The study examined the effects of varying concentrations of sodium alginate (SA) ice glaze solutions on several quality parameters of the crab meatballs， including ice glaze rate， transmittance， water vapor permeability， and water solubility. Additionally， the impact of freeze-thaw cycles on crab meatballs was assessed under three conditions: no coating， deionized water ice glaze， and 0.020 g/mL SA ice glaze， focusing on quality changes. The findings indicate that the optimal process conditions for crab meatballs involve the incorporation of ginger juice， crab meal， and salt at concentrations of 4.9%， 2.4%， and 2.0%， respectively. Under these conditions， the crab meatballs exhibited a hardness of 22.89 N， a sensory score of 37.56， and a cooking loss rate of 5.67%. The resulting meatballs were characterized by their elasticity， plump shape， and appealing color. Moreover， the 0.020 g/mL SA ice glaze solution was found to be the most effective for maintaining the quality of crab meatballs. After undergoing seven freeze-thaw cycles， the thawing loss and volatile base nitrogen values for the 0.020 g/mL SA ice glaze sample decreased by 25.54% and 35.67%， respectively， compared to the control. Conversely， chewiness and elasticity increased by 47.37% and 42.86%， respectively. Therefore， the 0.020 g/mL SA ice glaze significantly inhibits ice crystal formation， reduces water loss， and mitigates damage to meat texture， thereby enhancing the overall quality of the meat products.

To investigate the changes of textural properties and water characteristics of high-moisture extruded protein after cooking， soy protein concentrate was used as the raw material for high-moisture extrusion and the impact of three common cooking methods (steaming， boiling， and frying) and cooking time on the fibrous structure of the extrudates were investigated. The differences in cooking loss and shrinkage were evaluated， and changes in the macro- and micro-structure， textural properties and water characteristics of the extrudates were explored. Results showed that steaming preserved a better fibrous structure with moderate hardness and shear force， boiling loosened the fibrous structure and reduced hardness， chewiness and shear force of extrudates. Boiling for 20 min increased the moisture content of the extrudates by 10.38%. Both steaming and boiling increased T22 and T23， while reducing the proportion of bound water， suggesting a weakening of the protein-water binding in the extrudates. Frying enlarged the pores in the extrudates and enhanced the permeability of extrudates. Frying for 4 min increased the fat content of the extrudates by 3.65%， decreased the moisture content by 20.49% and reduced T21， T22， and T23 by 0.14， 7.31， 81.04 ms， respectively， while significantly increasing the proportions of bound water and free water (P<0.05). It can be concluded that different cooking methods could affect their fibrous structure， pore morphology and components， as well as the textural properties and water characteristics of the extrudates. This study provides a theoretical reference for the optimization of subsequent cooking process for high-moisture extruded plant-based meat products， with practical value in controlling their textural and water characteristics.

This study aimed to investigate the effects of different extraction temperatures on the chemical composition and flavor characteristics of coffee brews， in order to optimize atmospheric-pressure extraction and improve coffee flavor quality. Extraction temperatures (55-95 ℃) were adjusted to analyze the volatile and non-volatile compounds and sensory characteristics of coffees with different roast degrees (light， medium， and dark)， and to examine how temperature influences their chemical composition and flavor formation. Gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) were used to quantitatively analyze chemical components in coffee brews， and descriptive sensory evaluation was conducted to systematically assess sensory attributes. The results showed that extraction temperature significantly affected both the release of volatile compounds and the dissolution of non-volatile components (P<0.05). High-temperature extraction (95 ℃ and 85 ℃) increased extraction yield (>22%) and bitterness/astringency， whereas acidity and caramel notes were more pronounced at lower temperatures. Combined sensory and quantitative analyses indicated that high-temperature extraction improved extraction efficiency but led to the loss of some aroma compounds， while low-temperature extraction preserved more key aroma components. Significant differences in chemical composition and sensory properties were observed among coffees of different roast degrees at different extraction temperatures； higher temperatures were more suitable for comprehensive extraction of dark-roasted coffee， whereas lower temperatures were advantageous for aroma retention in light and medium roasts. This study provides theoretical support for optimizing coffee extraction processes， and future work will integrate other variables (e.g.， pressure and extraction time) for multidimensional research to further elucidate the mechanisms and control strategies of coffee flavor formation.

Objectives: This study aimed to optimize the extraction process of Zanthoxylum bungeanum seed oil to enhance the comprehensive utilization value of its by-products. Methods: The fatty acid composition of Zanthoxylum bungeanum seed oil was analyzed using gas chromatography-mass spectrometry. With the oil yield and the relative content of the main fatty acids as evaluation indices， the optimal extraction conditions were determined through single-factor experiments and orthogonal array design. Results: The main fatty acid in the oil was α-linolenic acid (relative content 23.39%). The optimal extraction conditions were as follows: Extraction temperature 60 ℃， extraction time 50 min， solid to liquid ratio 1∶3， ethanol volume fraction 90%， and extraction repeated three times. Under these conditions， the α-linolenic acid content reached 23.32%. Conclusions: This study clarifies the fatty acid profile of Zanthoxylum bungeanum seed oil and provides an important basis for its efficient extraction and for the resource utilization of Zanthoxylum bungeanum by-products.

Streptococcus thermophilus CCFM1095 in combination with Lactobacillus helveticus CCFM1263 significantly improves fermentation efficiency， but the mechanism of interaction has not been cleared. Therefore， this paper evaluates the fermentation characteristics of the complex strains and the metabolomic profiles of the fermented milks， and analyses the effects of key metabolites on fermentation characteristics. Metabolomics analyses showed that compounding significantly promoted the enrichment of pathways such as alanine， aspartate and glutamate metabolic pathways， lysine degradation pathway， TCA cycle， pyruvate metabolism and nicotinic acid and nicotinamide metabolic pathways， and increased the utilisation of citrate and nicotinamide by the strains Production of L-glutamate， fenugreek acid， α-ketoglutarate， and 4-trimethylaminobutyric acid lipids， which significantly promoted the growth of both strains. The fermentation characteristics of the complex fermented milk were significantly improved. The viable bacterial count of the strains could reach 108 CFU/mL. This study provides theoretical basis for further analysis of the interaction mechanism between Streptococcus thermophilus and Lactobacillus helveticus.

Citrus fruit， one of the most widely cultivated fruits globally， is highly perishable. Traditional packaging films are no longer sufficient to fully prevent its infection by pathogenic and spoilage microorganisms. Furthermore， non-biodegradable packaging films pose a serious threat to the Earth's ecosystem. To solve the above problems， this study successfully prepared polybutylene adipate terephthalate /polylactic acid/ curcumin (PBAT/PLA/Cur) composite films using degradable materials. The results showed that the photodynamic bactericidal effect of the Cur composite film against Penicillium digitatum， Salmonella Typhimurium and Listeria monocytogenes reached 99%. By scanning electron microscopy (SEM)， X-ray diffraction (XRD)， Fourier transform infrared spectroscopy (FTIR)， differential scanning calorimetry (DSC)， mechanical properties and other tests， it was found that the Cur composite film has a uniform microporous structure and excellent tensile properties. The average pore sizes of PBAT/PLA/0.5%Cur films were (222±64)， (275±83)， (356±89) nm， respectively. The tensile strength of PBAT/PLA/0.5% CUR films could reach (7.35±2.1) MPa， and the elongation at break could reach (333±19)%. In addition， the CUR-compound thin-wrapped citrus fruit has a low water loss rate， the spoilage rate of the citrus after inoculation with P. digitatum is reduced by 60%， and the shelf life can be extended for 3 days. In summary， the Cur composite film can effectively maintain the quality of citrus， improve the storage resistance of citrus fruit， and have broad application prospects in the field of citrus preservation.

Objective: To investigate the effects of preharvest spraying of chitosan oligosaccharides (COS) on the antioxidant metabolism and storage quality of postharvest prunes. Methods: Xinjiang ｀French' prunes were used as test material， and different concentrations of COS (0.5， 1.0， 2.0 g/L) were sprayed during fruit set， expansion， color change and ripening， respectively. The postharvest fruits were stored at a temperature of (1.0±1) ℃ and a relative humidity of 90%-95% for 90 d， and the relevant indexes were determined by sampling every 15 d. The results were summarized as follows Samples were taken every 15 d and related indexes were measured. Results: Pre-harvest application of COS maintained higher firmness， titratable acidity， and soluble solids content in plum fruits during storage. It effectively suppressed surface color darkening， significantly reduced respiratory intensity and weight loss rate， with superior sensory quality compared to the control group. Among the treatments， the 1.0 g/L COS group exhibited the most favorable effects: 57.24% higher firmness， 115.38% higher titratable acidity， 19.38% higher soluble solids content， 22.09% lower respiration rate， and 48.42% lower weight loss compared to the control. Compared with the control group， pre-harvest spraying with 1.0 g/L COS promoted the accumulation of ascorbic acid (ASA) and glutathione (GSH) content. Increased levels of superoxide dismutase (SOD)， catalase (CAT)， peroxidase (POD)， ascorbate peroxidase (APX)， glutathione reductase (GR) activity， reduced the rate of superoxide anion (O₂-·) production and hydrogen peroxide (H2O₂) content， and inhibited the accumulation of malondialdehyde (MDA) content and the increase of cell membrane. Conclusion: The preharvest spraying of COS can regulate the antioxidant metabolism of prune fruits during storage and maintain the storage quality of prune fruits.

ε-polylysine (ε-PL) is a common natural food preservative. In this paper， the antibacterial effect of ε-polylysine-sodium hexametaphosphate (ε-PL-SHMP) polymer on pasteurized milk and its effects on the physicochemical properties of milk system were analyzed. Combined with SDS-PAGE map， the stability analysis of protein changes in milk. The results showed that ε-PL-SHMP polymer had a good inhibitory effect on the number of Bacillus cereus in milk within 7 days and the number of Staphylococcus aureus in milk below 106 CFU/mL within 3 days compared with the blank group during the 1-week storage period. The pH value of pasteurized milk treated with ε-PL-SHMP polymer was maintained in the range of 6.8-6.9， which was not significantly changed from other groups， and the relative viscosity increased slightly from 0.0008 Pa·s to 0.0012 Pa·s on the 7th day compared with that of the ε-PL treatment group. SDS-PAGE spectra showed that ε-PL binded to and precipitated proteins in milk with the prolongation of storage time， while proteins in the ε-PL-SHMP polymer treatment group were more stable. The stability analysis showed that the stability of the ε-PL alone treatment group was the worst， and the pasteurized milk system with ε-PL-SHMP polymer showed a good and stable dispersion state. Conclusion: ε-PL-SHMP polymer can improve the application quality of ε-PL in milk system， have a better antibacterial effect on pasteurized milk and improve the stability of the milk system.

Objectives: The purpose of this study was to explore the anti-fatigue mechanism of male flower of Eucommia ulmoides by network pharmacology and molecular docking technology， to clarify the interaction between its active components and key targets， and to provide scientific basis for its application. Methods: UPLC-MS technology was used to analyze the active components of male flower of Eucommia ulmoides， combined with database screening component targets and fatigue related targets， identified common targets by Venn analysis， constructed PPI network and functional pathway analysis， and verified the binding ability of key components and targets by molecular docking. Results: 63 active components and 868 targets were identified and 170 intersection targets were screened. Network analysis showed that EGFR， AKT1 and TP53 were the key targets， and the molecular docking were verified to have strong binding to these targets. Conclusions: This study revealed the potential mechanism of anti-fatigue of male flowers of Euonymus ulmoides by network pharmacology and molecular docking techniques. Active ingredients such as Yohimbic acid monohydrate may exert anti-fatigue effects through interactions with key targets such as EGFR， AKT1， TP53， etc. These findings provide a theoretical basis for further research and application of male flower of Eucommia ulmoides in the field of anti-fatigue.

A nitrite-degrading strain， Levilactobacillus brevis JYX2， was isolated from naturally fermented sauerkraut in Northeast China， and its safety was evaluated through hemolysis test and antibiotic susceptibility test. To elucidate the genomic characteristics of L. brevis JYX2 and its nitrite degradation-related genes， Pacbio third-generation sequencing and Illumina second-generation sequencing technologies were employed for whole-genome sequencing. Based on the obtained sequences， gene prediction and functional annotation analysis were conducted through COG， GO， and KEGG databases. Meanwhile， the safety of L. brevis JYX2 was analyzed using the CARD and VFDB databases. The results showed that L. brevis JYX2 could degrade up to 98.72% of sodium nitrite in the culture medium after 24 h of incubation in MRS medium containing 100 μg/mL sodium nitrite. And the strain exhibited no hemolytic activity and demonstrated high sensitivity to antibiotics such as gentamicin， erythromycin， and chloramphenicol (with inhibition zone diameters ≥ 20 mm)， indicating a favorable safety profile. The genome of L. brevis JYX2 was composed of a circular closed DNA and a circular plasmid， with a genome length of 2 567 154 bp and a GC content of 45.82%. A total of 2 485 coding genes， 65 tRNA genes， 15 rRNA genes， and 27 sRNAs were predicted. Furthermore， 1 926， 1 762， 1 823， 73， 180， 217 functional genes were annotated in COG， GO， KEGG， CAZY， CARD and VFDB databases， respectively. Further analysis revealed that no nitrite reductase gene was detected in the genome of L. brevis JYX2， suggesting that its nitrite degradation may rely on other enzymes or mechanisms. Additionally， predictive analyses of virulence and resistance genes further confirmed the safety of the L. brevis JYX2 strain. In conclusion， L. brevis JYX2 exhibits both functional efficacy and safety， making it a suitable candidate as a fermentation agent for nitrite reduction in fermented foods.

This study aims to develop a rapid， accurate， and environmentally friendly detection method for patulin (PAT) in apples and apple products. PAT， a mycotoxin produced by Penicillium expansum， poses significant health risks， including teratogenicity， carcinogenicity， immunotoxicity， neurotoxicity， and genotoxicity. Given the potential for PAT contamination during apple product processing， establishing an efficient detection method is crucial for food safety. Traditional methods are complex， time-consuming， and involve high consumption of organic solvents. In this study， the QuEChERS extraction combined with ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was aolopted， to optimise the selection of extraction solvent (acetonitrile)， salting-out agents (anhydrous magnesium sulfate and sodium chloride)， and reconstitution solvent (1% acetonitrile in water)， thereby enhancing detection efficiency and sensitivity. The optimal chromatographic conditions were determined using a BEH C18 column with gradient elution. Method validation revealed a limit of detection of 0.4 μg/kg， a limit of quantification of 0.8 μg/kg， and linear ranges of 0.1-12.5 μg/L and 3.2-400 μg/L， with correlation coefficients (R2) exceeding 0.999. The intraday and interday precision， expressed as relative standard deviation， was less than 5.5%， and the recovery rates were above 98%， indicating good accuracy and precision. The results demonstrate that the QuEChERS-UPLC-MS/MS method effectively detects PAT in apples and apple products with high sensitivity and accuracy， and it can be applied to control PAT contamination in other fruit products. Additionally， the study found that the sugar-boiling step in apple product processing significantly reduced PAT levels， suggesting that high-temperature treatment plays an important role in PAT degradation. Future research could further explore the impact of different processing conditions on PAT levels and the application of this method in other food matrices.

Objectives: Glyphosate was an efficient herbicide， while there was negative impact on water environment and human health. Therefore， it is significant to develop an efficient and accurate method to detect the glyphosate in water. In this study， a fluorescent turn-on probe was designed based on R-phycoerythrin in Porphyra haitanensis for detection of glyphosate in water. Methods: The crude extract in P. haitanensis was extracted by freeze-thaw cycle and ultrasonication. The peptide mass fingerprint， abosorbance spectrum and SDS-PAGE indicated the extract was R-phycoerythrin. The purity of R-phycoerythrin was as high as 4.96 after purification. Further studies indicated the R-phycoerythrin was specific fluorescence responsed to Cu2+ ions. A fluorescent probe based on the copper ion quenching R-phycoerythrin fluorescence was designed. Results: The probe fluorescence signal showed good linear relationship with the glyphosate concentration， and the detection limit was 443.4 μg/L， which was significantly lower than the maximum allowable residue limit (0.7 mg/L) specified for glyphosate in the Chinese National Standard for Drinking Water Quality (GB 5749—2022). The probe was used to detect the glyphosate content in two water samples and the glyphosate was tested. Conclusions: The study not only highly-value utilized of P. haitanensis， but also provides a new method for the detection of glyphosate residues in water， which has certain scientific significance and application value.

Volatile metabolites of Clavispora lusitaniae J5 in different culture were studied. The extracts of potatoes， sorghum， wheat， and red millet were used as the culture medium to cultivate Clavispora lusitaniae J5. The volatile metabolites were investigated by means of headspace solid-phase microextraction-two dimensional gas chromatography quadrupole time-of-flight mass spectrometry， and analyzed by chemometric methods. A total of 65 volatile compounds were detected in cultures of Clavispora lusitaniae J5. There was greater abundance of volatile components in HXM， and greater total concentration of volatile components in XM. There was no significant difference in the concentration of ethanol， ethyl hexanoate， ethyl octanoate， phenylethyl acetate， acetaldehyde and ethyl heptanoate among the three types of grain cultures. 40 Key volatile metabolites with variable importance in projection (VIP)>1 and significant differences in content were obtained by the orthogonal partial least-squares regression discriminant analysis model， as well as 5 volatile metabolites with significant differences in content with VIP<1. Hexanol， butyl acetate， heptanal， 3-methylbutanal， 2-pentyl furan， 1-octen-3-ol， 3-methyl-1-butanol， cis-2-heptanal were the important aroma compounds with relative odor activity values (ROAV)>1 in the culture of HXM. Although they were different from the important aroma compounds in the culture of XM， they were common aroma components in fermented wine. Therefore， it is feasible to cultivate Clavispora lusitaniae J5 with red millet for enhancing the aroma of the red-millet Huangjiu.

Objective: To study the expression levels of differentially expressed genes in Candida parapsilosis under high glucose stress and to investigate its stress response mechanism. Methods: The yeast presented in the contaminated condensed milk during storage were isolated and characterized by plate screening and 18s DNA sequencing， and the total RNA of the strains was extracted to construct cDNA libraries. Differentially expressed genes were analyzed by transcriptome analysis and verified by real-time fluorescence quantitative PCR. Results: The yeast was identified as Candida parapsilosis， its optimal temperature and pH value were 35 ℃ and 8， respectively. It could still grow slowly when the glucose concentration reached 50%. The main product in the fermentation broth was sorbitol， with a yield of up to 41.06 g/L. A total of 2 066 significant differential genes were detected in the transcriptomic analysis， of which 993 were significantly up-regulated and 1 073 were significantly down-regulated. The genes related to heat stress proteins (Hsp70， Hsp90)， amino acid transport， glycogen transport， glycolysis and ethanol dehydrogenase were significantly down-regulated， while the genes related to amino acid permease， glycogen synthesis， and synthesis of certain amino acids (e.g.， glutamate， proline， arginine， cysteine， etc.) with osmotic stress-protecting effects were significantly up-regulated. Conclusion: Candida parapsilosis could improve performance under hyperosmotic stress by synthesizing certain sugars or amino acids (e.g.， proline， glycine， and glutamate).

This study aimed to enhance the quality of pineapple pomace wine and achieve high-value utilization of agricultural byproducts. Through plate separation combined with morphological identification for strain isolation and purification， a stepwise screening strategy integrating sensory evaluation with electronic nose analysis for preliminary screening and tolerance assays for secondary screening was implemented. A superior strain (No.50) with both exceptional environmental tolerance and aroma-producing properties was successfully isolated. This strain exhibited robust growth under extreme conditions (glucose 350 g/L， SO₂ 300 mg/L， pH 2.0， ethanol 9%). Molecular identification via ITS sequencing confirmed it as Saccharomyces cerevisiae， designated as Saccharomyces cerevisiae FOSU-QQT. Comparative fermentation experiments demonstrated that pineapple pomace wine inoculated with FOSU-QQT showed a 27.07% increase in total ester content compared to natural fermentation， with significant enrichment in characteristic aroma compounds including ethyl octanoate， ethyl decanoate， ethyl hexanoate， isoamyl acetate， and ethyl laurate (P＜0.05). The study verifies that this strain effectively enhances the aromatic profile of fruit wines， providing a theoretical foundation for developing novel aroma-enhancing fermentation agents. These findings offer practical implications for the resource utilization of agricultural processing byproducts.

Objectives: To obtain a stable Rhodotorula mucilaginosa with excellent aroma production for enhancing the flavor quality of Huangjiu fermentation. Methods: The optimal fermentation strains were selected from nine isolates by analyzing tolerance， β-glucosidase activity and aroma production characteristics， and co-fermented with Saccharomyces cerevisiae to investigate the effect of co-fermentation on the flavor quality of Huangjiu. This study further used headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) in combination with sensory evaluation and physicochemical indexes to investigate the effect of co-fermentation on the flavor quality of Huangjiu. Results: Nine strains of R. mucilaginosa were identified and screened. All strains grew well under the conditions of 10-35 ℃ and pH 5.0-6.5， with good low temperature and acid tolerance and high β-glucosidase enzyme activity (253.7-492.2 U/mL)， and the ethanol tolerance of different strains varied greatly. The content of alcohol， aldehyde， acid and ester in the fermentation broth of JH-6 strain was significantly higher than that of other strains， and it had good aroma-producing performance. The co-fermentation of R. mucilaginosa JH-6 and S. cerevisiae with Huangjiu conformed to the national standard GB/T 13662—2018 of Huangjiu， and compared with the Huangjiu produced without inoculation of JH-6， the alcoholic strength was lowered， the content of ester was increased， the texture was soft and harmonious， the aroma of flowers and fruits was prominent， and the flavor quality was obviously improved. The flavor quality of the wine was significantly improved with the prominent aroma. Conclusion: In this study， R. mucilaginosa was systematically screened and evaluated， and a strain JH-6 with good tolerance and optimal aroma production characteristics was obtained， and the flavor quality of Huangjiu was improved by co-fermentation of this bacterium with S. cerevisiae， and the study provides technological support for the application of R. mucilaginosa in the fermentation of Huangjiu.

This study aimed to systematically investigate the dynamics of microbial community structure and volatile flavor compounds during the long-term storage of Citrus medical L. var. sarcodatylis and to elucidate their interrelationships. Microbial communities in samples stored for 4， 7， 10， and 12 years were analyzed using high-throughput sequencing， while volatile components were identified by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). At the phylum level， all samples were predominantly composed of Firmicutes， Proteobacteria， Bacteroidetes， and Actinobacteria. Analysis of volatile compounds revealed 9 chemical categories encompassing 287 key flavor substances， samples from 2014 were rich in ethers (~35%) and hydrocarbons (~30%)； those from 2017 showed a marked increase in alkenes (~40%)； by 2020， hydrocarbon content declined to ~12%， whereas esters and alcohols increased significantly. In conclusion， although the microbial community remained relatively stable throughout storage， the volatile flavor profile underwent considerable transformation， and these shifts were closely associated with microbial succession. These findings provide insights into the flavor development of Citrus medical L. var. sarcodatylis from a microbial-metabolic perspective and offer a scientific basis for optimizing its production and quality control.

Objectives: The effects of clay jars and stainless steel jars on the flavor substances and quality of dry red wine during fermentation in the eastern foot of Helan Mountain in Ningxia were investigated. Methods: The Cabernet Sauvignon grape was used as the experimental material， and the alcohol fermentation was carried out in clay jar and stainless steel jar. The content of 9 kinds of organic acids in wine before and after alcohol fermentation was analyzed by liquid chromatography. The distribution of volatile aroma substances in wine before fermentation and at the end of alcoholic fermentation was analyzed by electronic nose combined with headspace solid phase microextraction gas chromatography-mass spectrometry. Results: The total amount of organic acids showed a downward trend during the fermentation process， and the concentration of compounds with floral， fruity and sweet aromas increased significantly (P<0.05)， and the concentration of compounds contributing to grassy and green aromas decreased to varying degrees. Compared with stainless steel jar fermentation， the total amount of organic acids in ceramic jar fermentation wine was higher (92 425.90 ng/mL)， and the corresponding sensor response values of short-chain alkanes such as alcohol ether aldehyde ketones， methane and inorganic sulfur compounds were higher. Dodecanedioic acid， 4-acetylbenzoic acid， 5-oxotetrahydrofuran-2-carboxylic acid， glycerol distearic acid ester， δ-tetradecalactone， diethyl succinate in clay jar fermented wine， and phenylethyl acetate， benzyl alcohol， 1-hexanol in stainless steel jar fermented wine are the characteristic flavor substances that distinguish the two fermentation jars. The results of sensory evaluation showed that the taste of pot-fermented wine was more complex and layered， and its aroma intensity was also more advantageous. The mellowness of stainless steel jar fermented wine was better. Conclusions: Clay jar fermentation can enhance the floral and fruity， sweet volatile flavor of Cabernet Sauvignon wine， and increase the complexity and layering of the taste. The wine fermented in stainless steel cans has honey aroma and roast aroma， and the mellow taste is better.

Cultured meat technology holds great promise and can help address the sustainability and environmental challenges faced by traditional livestock husbandry. Unlike other alternative proteins， cultured meat is made from animal stem cells cultured in vitro and is the closest product to natural meat. To make cultured meat have the sensory and nutritional characteristics of conventional meat as much as possible， researchers have conducted extensive studies on scaffold characteristics and manufacturing techniques， with the aim of replicating the properties of natural muscle tissue. This review summarizes the methods for preparing edible scaffolds， with the aim of producing tissue-like cultured meat with aligned myotubes. Firstly， the composition and structure of animal-derived meat are analyzed. And， based on the structural properties of natural muscle tissue， the main considerations for the design of scaffolds for cultured meat engineering are elaborated， with the formation of uniaxially aligned myotubes as the key focus. Secondly， the main scaffold techniques suitable for generating aligned myotubes and their current applications in cultured meat engineering are summarized. Finally， the future development prospects are outlined.

In recent years， probiotic products have been widely applied in the food， medical， and healthcare industries. However， maintaining strain viability during industrial production， transportation， and storage remains a challenge. Currently， enterprises and research institutions primarily employ dehydration to maintain probiotic activity. Among these methods， vacuum freeze-drying has become the mainstream choice as it can maintain strain viability to the greatest extent with low energy consumption and a simple process. Nevertheless， vacuum freeze-drying still causes damage to the cell membranes， enzymes， and DNA of probiotics， reducing their activity during application. This paper summarizes the latest research progress in methods to resist freeze-drying damage in probiotics， namely by regulating media components and cultivation conditions， stress pre-treatment， optimizing centrifugation conditions， adding cryoprotectants， and optimizing freeze-drying processes to enhance the freeze-drying resistance of strains and reduce freeze-drying damage. This work aims to provide a theoretical reference for the preparation of high-viability probiotic products.

The food lipids digesting enzymes are a general term refers to the enzymes that can hydrolyze ester bonds. These enzymes mainly participate in various of physiological processes， such as food lipids digestion， metabolism， and transportation， and play crucial roles in maintaining normal life activities in almost all the organisms. The lipases， including lingual lipase， gastric lipase， pancreatic lipase， etc. are the major lipases species that hydrolyze dietary fats within humans. After being ingested， these enzymes bind specifically to lipid droplets， hydrolyze the ester bonds within the glycerides， and ultimately generate free fatty acids and glycerols， then are absorbed and metabolized. By modulating the hydrolytic activity of lipases， the process of dietary food lipids hydrolysis can also be regulated. In the present review paper， firstly， the gastrointestinal digestion process of dietary food lipids was summarized. Secondly， the structural characteristics of the four major types of fat digesting enzymes， including the lingual lipase， gastric lipase， pancreatic lipase， and phospholipase， were elucidated， moreover， their hydrolysis properties towards dietary food lipids were also concluded. Finally， the research progress regarding the lipases natural activity inhibitors in recent years were also reviewed. The aims of the present review paper are to promote the basic understandings about the gastrointestinal digestion process of dietary food lipids， as well as the structure and functional characteristics of food lipids digestive enzymes. And provide theoretical references for regulating dietary lipids hydrolysis behavior based on the development of the natural products for food lipids digestive enzyme activity regulation， thus achieving the prevention of related chronic metabolic diseases.

Fat-rich foods are beloved by many consumers for their distinctive mouthfeel and flavor. In addition to taste， smell and oral touch are also involved in the perception of fat. Fatty acids combine with the receptors of taste perception cell membrane of tongue taste buds to produce fat taste， which is involved in signal transduction mediated by Ca2+ release， and is finally recognized and perceived by the brain. Fat taste perception involves the molecular mechanism of physiology， psychology， physics and other disciplines， and is influenced by multiple factors such as fatty acid composition， multimodal senses and physiological rhythm. In this paper， the effects of fatty acid saturation， concentration and oxidation degree on fat taste perception are reviewed in detail， with emphasis on the fat taste perception formed through multi-modal channels such as taste， smell and oral touch. The changing rules of fat taste perception under the influence of hunger/satiety， sleep/awake， day/night， season， mood， taste temperature， physiological age and other physiology and related rhythms are summarized. Aim to explore the formation process and influencing factors of fat taste， provide ideas for related research on fat taste perception， and provide theoretical reference for the development and application of fat substitute food in the future.

Nutrition is fundamental to human survival and a key means of promoting healthy aging. China has entered an aging society， older adults face a variety of functional declines. To ensure adequate food intake and sufficient nutrition -addressing problems such as impaired digestion， underweight， anemia and other forms of malnutrition， and to ensure quality of life - ′senior-friendly foods′ have become essential. At present， China′s senior-friendly food sector is in its infancy， confronted by challenges including low market penetration， lack of standards， inconsistent industry understanding， and limited consumer awareness. To tackle these issues， Shanghai JS Life Sciences Institute， Chinese Institute of Food Science and Technology， National Center of Gerontology of National Health Commission， and Chinese Preventive Medicine Association - Society of Nutrition and Health convened experts from relevant fields. Based on a comprehensive analysis of the characteristics of age-related digestive decline and the nutritional needs of Chinese elderly， they jointly drafted the Consensus on the Development and Standardized Production of Senior-friendly Foods in China. The consensus defines ′senior-friendly food′ as pre-packaged foods with adjusted and/or modified texture to accommodate the physiological changes of aging， including diminished digestive capacity and/or altered nutritional requirements. The document consists of seven sections: introduction， scope， terms and definitions， product categories， technical requirements， packaging， and labeling. This consensus is intended to guide food enterprises in the R&D and standardized production of ′senior-friendly foods′ and to lay the foundation for the formulation of related standards.