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.

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.

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.

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.

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.

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.

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.

Ionizing radiation (IR) refers to the general term of radiation which can cause ionization of substances， and can penetrate the tissues of the body and cause direct damage to DNA， lipids， proteins and other biological macromolecules. IR can also ionize water molecules to produce reactive oxygen radicals， inducing oxidative damage. Radiation-protective functional foods refer to a category of functional foods primarily formulated with bioactive components such as polyphenols， polysaccharides， and saponins as functional base materials. These foods aim to protect the body's hematopoietic system， immune system， reproductive system， and other critical systems， serving to alleviate radiation-induced damage. Currently， while numerous radiation-protective functional base materials have been reported， only a limited variety are utilized in such functional foods. Furthermore， existing products predominantly adopt traditional formats like capsules and compound decoctions， highlighting an urgent need to diversify product forms. The development of novel radiation-protective functional foods using engineered food formats as carriers holds great promise. This study reviews the types and protective effects of radiation-protective functional ingredients， the current status of radiation-protective functional food development， and proposes the future direction for this category of functional foods. This work aims to provide reference for promoting the development and application of radiation-protective functional foods.