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.

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.

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.

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.

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.

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.

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.

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.

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.