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.

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.

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.

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.

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.

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.

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.

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.

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.

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.