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.

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.

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 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.

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.

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.

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.

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.