Antifreeze proteins (AFPs) are functional proteins that inhibit ice crystal growth and modulate ice crystal morphology under low-temperature conditions, demonstrating significant application potential in the frozen preservation of food.This study focused on the heterologous expression of antifreeze proteins derived from winter wheat (GaAFP) and sablefish (DmAFP) using the Pichia pastoris system, and evaluated their efficacy in frozen preservation.Genes were synthesized based on codon preference, and recombinant vectors pPIC9K-GaAFP and pPICZαA-DmAFP were constructed and transformed into P.pastoris strains GS115 and X-33, respectively.High-yield strains were obtained through antibiotic resistance screening and fermentation optimization, leading to the efficient expression of recombinant GaAFP and DmAFP.The purified recombinant proteins exhibited significant thermal hysteresis activity.Application experiments demonstrated that frozen chicken breast treated with AFPs showed significantly reduced thawing loss and cooking loss, along with markedly improved water-holding capacity.Furthermore, potato slices treated with AFPs exhibited a more uniform water distribution after freeze-thaw cycles compared to the control group, indicating enhanced cellular water retention capacity, which was correlated with the AFP concentration.This study provided a technical reference for the large-scale production and industrial application of antifreeze proteins.

Gut microbiota of humans and animals plays a pivotal role in host nutritional metabolism, immune homeostasis, and disease resistance.However, natural microbiota exhibits inherent limitations such as substantial individual variability and functional redundancy, while traditional probiotics or fecal microbiota transplantation (FMT) technologies face bottlenecks in safety and controllability.As artificially assembled communities with well-defined characteristics and controllable functions, synthetic microbial communities (SynComs) are constructed via “top-down” or “bottom-up” strategies, enabling the retention of core functions of natural microbiota while reducing research complexity.This work systematically summarizes their construction principles, core technologies, and evaluation criteria, reviews recent advances in their applications across fields including basic research in mouse models, dissection of human disease mechanisms, and development of live biological products (LBPs), analyzes current challenges such as standardization and colonization efficiency, and outlines future directions including personalized design and multi-kingdom community construction.These insights aim to provide a reference for the interdisciplinary research and translational application of SynComs.

To address the low catalytic activity, poor thermostability, and feedback inhibition by hydrolysis products commonly observed in β-glucosidase applications, this study identified a novel β-glucosidase Bgl95 from Thermomicrobium roseum and comprehensively evaluated its enzymatic properties and application potential.Bgl95 exhibited a molecular mass of 52 kDa, with optimal activity at 90 ℃ and pH 7.5.Using pNPG as substrate, the specific activity reached (310.5±4.1) U/mg, with a K_m of (6.1±0.5) mmol/L and V_max of (163.9±3.6) μmol/(min·mg).Bgl95 specifically hydrolyzed β-1,4-glycosidic bonds and natural substrates, including cellobiose and lactose.Enzyme activity increased significantly in the presence of 5 mmol/L Fe²⁺, Mg²⁺ and 1% Tween 80, whereas 5 mmol/L Co²⁺, Cu²⁺ and 1% SDS showed obvious inhibitory effects.Notably, Bgl95 represented a rare glucose- and xylose- stimulated β-glucosidase and 0.8 mol/L glucose and 1.8 mol/L xylose enhanced enzyme activity by 3.55-fold and 4-fold, respectively.Even in the presence of 4 mol/L glucose or xylose, Bgl95 maintained 51% and 139% of the enzyme activity.These findings provided theoretical support for the application of Bgl95 in cellulose degradation and food fermentation.

D-Phenyllactic acid (D-PLA) is an organic acid with significant physiological activity and broad application potential.It serves as a natural preservative, a pharmaceutical and fine chemical intermediate, and a chiral monomer for polymer materials.The green and efficient synthesis of D-PLA has become a major research focus.This study aimed to enhance the catalytic efficiency of the key rate-limiting enzyme, L-amino acid deaminase (PmLAAD), in D-PLA biosynthesis using protein engineering.Homology modeling and molecular docking were applied to analyze the structural features and sequence conservation of PmLAAD, identify key catalytic residues, and guide site-saturation mutagenesis.A recombinant E.coli expressing the mutant enzyme PmLAAD (L279W/P315D) was obtained, whose specific activity was 2.66 times that of the wild-type enzyme strain.The mutant strain was coupled with E.coli expressing D-lactate dehydrogenase to construct a two-step cascade reaction system.This system efficiently converted L-phenylalanine to D-PLA via phenylpyruvate, achieving a product concentration of 13.09 g/L.The results demonstrate that structural modification can significantly improve deaminase activity.This approach provides a promising strategy for the green synthesis of chiral compounds and offers technical support for enhancing enzyme performance through rational protein design.

N-Acetylglucosamine (GlcNAc) exhibits anti-inflammatory, antioxidant and other physiological activities, which is widely used in pharmaceuticals, foods and cosmetics.Compared with the conventional chassis strains, such as Escherichia coli W3110 and Bacillus subtilis, the probiotic Escherichia coli Nissle 1917 (EcN) is characterized by its non-pathogenicity, low endotoxin levels, and resistance to T4 phage infection.In this study, GlcNAc was firstly biosynthesized in EcN.Firstly, the de novo synthesis of GlcNAc was achieved by knocking out the GlcNAc metabolism gene nagAB and introducing GlcNAc synthesis genes glmS and gna1, with a yield of 1.9 g/L.Secondly, the yield of GlcNAc was increased by 5.4 times to 10.2 g/L by the screening of key enzymes GlmS and GNA1, strengthening the synthesis pathway of GlcNAc (overexpression of pgi and yqaB), and increasing the supply of glutamine.Finally, the key enzyme GlmS was designed semi-rationally.Six positive mutant strains were obtained and mechanisms were analyzed.The shake flask yield of the optimal mutant L381A increased by 25.7%, and the yield in the 10 L bioreactor reached 135 g/L.This study laid the foundation for the efficient synthesis of GlcNAc by probiotic EcN.

As a key structural and functional protein in the extracellular matrix, collagen’s recombinant expression form has the advantages of non-toxicity, low immunogenicity, high solubility, and quality consistency compared with natural extraction.Currently, the preparation of hydrogels from recombinant collagen via photo-crosslinking still encounters many challenges in terms of sequence design.Therefore, this paper investigated the effects of photo-crosslinking of recombinant collagen of different lengths on hydrogel properties after methacrylylatelation.Based on the results of previous research, two recombinant collagen molecules, V-P₅BP₅ and V-P₁₀BBP₁₀, were selected as the research objects, in which the V-P₅BP₅ sequence was 0.5 times the length of the V-P₁₀BBP₁₀sequence.The results showed that P₅BP₅ and P₁₀BBP₁₀ were successfully expressed in Escherichia coli.Circular dichroic spectroscopy assays showed molecular ellipticity of P₅BP₅ and P₁₀BBP₁₀ of 3.17 and 2.62, respectively, and T_m of 44 and 49 ℃, respectively.In methacrylylated recombinant collagen, new characteristic peaks appeared in nuclear magnetic resonance hydrogen spectroscopy around 5.4 and 5.8 ppm, and new characteristic absorption peaks around 1 130 and 1 730 cm^-1 in infrared spectroscopy, confirming the successful insertion of methacrylic anhydride.Microrheological experiments showed that P₁₀BBP₁₀ methylacrylated recombinant collagen was G′=G″ at a frequency of 2.72 rad/s, a hydrogel at low frequency, and a solution at high frequency.P₅BP₅ methylacrylated recombinant collagen only forms a viscous solution.This study provides a basis for the development of photo-crosslinked hydrogels in the field of sequence length design by performing methacrylyl reactions of collagen molecules with different sequence lengths, and lays a theoretical foundation for the construction of tissue engineering and biomedical materials.

Poly (β-L-malic acid) (PMLA) is a biopolymer with promising applications in the food and medical fields.However, its industrial development has been constrained by the lack of mature downstream separation and purification techniques.In this study, the one-factor-at-a-time (OFAT) method was employed to optimize the decolorization of PMLA following resin-based desorption.The experimental results revealed a significant trade-off relationship between the decolorization rate and the retention rate of PMLA, highlighting the necessity for dual-objective optimization.To address this, a backpropagation artificial neural network (BP-ANN) combined with the non-dominant sorting genetic algorithm-Ⅱ (NSGA-Ⅱ) was introduced to systematically explore the multi-objective optimization solution set for the activated carbon decolorization of PMLA.The optimal process conditions were determined as follows, activated carbon dosage of 5.0-5.3 g/L, pH 8, processing time of 100 min, and temperature of 50 ℃.Under these optimized conditions, the decolorization rate of PMLA was 73%-77% (with color comparable to that of deionized water), while the retention rate remained at 93%-96%.This study not only extends the application of BP-ANN and NSGA-Ⅱ in the purification of PMLA but also provides a valuable reference for the further development of interpretable machine learning and intelligent optimization algorithms in the field of natural product extraction.

The purpose of this study was to clarify the effects of different degrees of deacetylation (DDA) chitosan on water-holding capacity and quality of Litopenaeus vannamei during refrigerated storage.The peeled shrimp were sequentially immersed in chitosan solutions with 70% and 90% DDA, drained and stored at 4 ℃ for 10 days, during which the dynamic changes in quality were tracked.The results demonstrated that, compared with the CK group, treatment with 90% DDA chitosan effectively improved the water-holding capacity of shrimp, mitigated moisture loss, inhibited the increase in cooking loss rate and centrifugal loss rate.Meanwhile, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that treatment with 90% DDA chitosan remarkably suppressed the redistribution of water.Consequently, it partially prevented protein and lipid oxidation, as evidenced by the reduced rise in carbonyl content and malondialdehyde (MDA) value, as well as the attenuated decline in total sulfhydryl content and Ca²⁺-ATPase activity.Moreover, this treatment can better prevent the increasing of total volatile base nitrogen (TVB-N) levels.The microstructure observation analysis indicated that 90% DDA chitosan most effectively maintained the stability and integrity of the microstructure.Correlation analysis revealed that the addition of 90% DDA chitosan could form a protective film to block the external inhibition of water migration, protein degradation and lipid oxidation, and better maintain the quality of shrimp.This study provides a foundation for the application of green phosphate-free water-retaining and preservation agents in aquatic product processing.

To promote the high-value utilization of passion fruit peel, steam explosion (SE) pretreatment was employed to assist the enzymatic extraction of passion fruit pectin (PFP).The extraction process of PFP was optimized, and its structural features were systematically characterized by comparing with citrus pectin (CP).The effects of PFP on the physicochemical properties, rheology, texture, and volatile flavor of low-fat stirred yogurt were evaluated.Results showed that the optimal extraction conditions were conducted by SE pretreatment at 0.3 MPa for 90 s with complex enzymatic extraction at an enzyme activity of 800 U, a solid-liquid ratio of 1∶34 (g/mL), an extraction temperature of 53 ℃, and an extraction time of 90 min.Under the optimized condition, the yield of PFP reached 17.41%, which was significantly higher than that of the unpretreated group (10.67%).Structural analysis confirmed that both PFP and CP were low-methoxyl pectin.PFP possessed a dominant galacturonan chain with few branched side chains, and its molecular weight was 130.8 kDa.Compared with the control group, the addition of PFP and CP had no significant effect on the pH of yogurt.At a low dosage of 0.05%, PFP increased water-holding capacity by 13.45%, reduced syneresis by 12.65%, and enhanced hardness by 27.49%, exhibiting a better improvement effect than CP on yogurt.At dosages of 0.1% and 0.15%, no significant differences were observed between PFP and CP.Flavor and sensory analysis revealed that PFP significantly promoted the formation of key flavor compounds such as aldehydes and ketones in yogurt and improved its sensory quality.Overall, PFP extracted by SE-assisted enzymatic method exhibited excellent effect in improving the quality of low-fat yogurt, providing a theoretical basis for the application of PFP and the development of high-value by-products of passion fruit.

Previous studies confirmed the laxative effect of this synbiotic.Building on this, this study investigated its dose-dependent effects on gut microbiota and short-chain fatty acids (SCFAs) in constipated mice from a microecological perspective.A synbiotic containing Lactiplantibacillus plantarum CCFM8661, Bifidobacterium animalis subsp.lactis XLTG11, and xylooligosaccharides (XOS) was administered to ICR mice at low, medium, and high doses for 14 days.Constipation was then induced with loperamide hydrochloride.Fecal samples were analyzed via metagenomic sequencing and SCFA profiling.Synbiotic intervention dose-dependently modulated gut microbiota.All doses increased beneficial genera like Bifidobacterium and Faecalibaculum while reducing Butyricimonas.Medium-dose intervention best restored microbial diversity and structure, whereas high-dose significantly lowered ACE and observed species indices (P<0.05).SCFA profiles in low- and medium-dose groups resembled the blank group, but the high-dose group showed significant changes.This synbiotic alleviates constipation by remodeling gut microbiota and regulating SCFA metabolism.The medium dose (3×10⁶ CFU+2 mg XOS) demonstrated optimal regulatory potential by balancing microbiota structure and metabolic function.

Menthol, known for its cooling sensation, pleasant aroma, and bioactivity, is widely used in cosmetic, food, and pharmaceutical products.However, its low water solubility, high volatility, and thermal instability limit its application.To improve the stability and achieve sustained release of menthol, this study prepared menthol microcapsules using the gelatin-gum Arabic complex coacervation method.The effects of different wall material ratios (mass ratio of gelatin to gum arabic from 3∶7 to 7∶3) on the microcapsule particle size, ζ-potential, morphology, encapsulation efficiency, storage stability, and simulated oral release behavior were systematically investigated.Results showed that at a wall material mass ratio of 5∶5, the complex coacervation was most complete, yielding microcapsules with intact structure, moderate particle size (37.97 μm), and the highest encapsulation efficiency (75.21%).After 7 days of storage at 25 ℃, the retention rate reached 92.51%, and the retention rate in simulated oral environment for 3 minutes was 81.78%, demonstrating excellent sustained-release performance and stability.This study provides a feasible technical strategy for efficient encapsulation and controlled release of menthol, and offers theoretical reference for the microencapsulation of other volatile crystalline substances.

The stability of the intestinal microecology is closely related to host health, and developing novel probiotics with metabolic regulatory potential is of great significance for improving intestinal function and the quality of fermented foods.In this study, the metabolic characteristics of Weissella bombi Y133 isolated from fish sauce and its functional performance in an in vitro intestinal fermentation system and food fermentation process were systematically analyzed.Genomic annotation and metabolic pathway analysis, combined with LC-MS-based untargeted metabolomics, revealed that Y133 possesses strong metabolic potential in carbohydrate utilization, organic acid synthesis, and amino acid transformation.The results showed that Y133 efficiently produced lactic acid, acetic acid, and other metabolites, and markedly modulated the gut microbial community in an in vitro human fecal fermentation model by promoting the proliferation of beneficial bacteria such as Lactobacillus and Bifidobacterium, inhibiting the growth of potential pathogens, and enhancing the accumulation of short-chain fatty acids.Furthermore, its application potential was validated in a loach fish sauce fermentation system, where Y133 addition significantly reduced pH and total volatile basic nitrogen (TVB-N) values while improving product flavor and safety.These findings indicate that W.bombi Y133 exhibits unique metabolic activity and intestinal regulatory capacity, providing a scientific basis and practical foundation for expanding Weissella probiotic resources and promoting their application in functional food development.

This study systematically analyzed the effects of ohmic heating (OH) treatment duration (0-130 min) on the conformation and allergenicity of tropomyosin (TM) to reveal the underlying structural mechanisms.Purified TM underwent OH treatment at 100 ℃ and 120 V.An indirect enzyme-linked immunosorbent assay (ELISA) assessed its IgG/IgE binding capacity.Structural changes were characterized using SDS-PAGE, circular dichroism spectroscopy, fluorescence spectroscopy, UV spectroscopy, particle size analysis, and differential scanning calorimetry (DSC).Results showed that after 70 min of OH treatment, the IgG/IgE binding capacity of TM significantly decreased (P<0.05) to 73.24% and 70.21% of the untreated group, respectively.The reduction in allergenicity correlated with conformational changes, OH treatment disrupted the secondary and tertiary structures of TM, increased protein particle size, and altered thermal stability, suggesting the masking or destruction of allergenic epitopes.Amino acid analysis further indicated a decrease in key allergenic amino acids, including glutamic acid, explaining the reduced IgG/IgE binding.This work elucidated how OH treatment reduces TM allergenicity by inducing conformational changes, providing a theoretical basis for OH-based strategies to mitigate allergens in aquatic products.

Constipation is a common digestive system disease, closely associated with intestinal transit and gut barrier function.Lacticaseibacillus paracasei is capable of regulating intestinal transit.To investigate the effects of L.paracasei SMN-LBK and its composite on constipation in mice, their potential to alleviate constipation symptoms was evaluated by assessing changes in fecal indicators, pathological characteristics, serum gastrointestinal regulatory peptides, and gut microbial alterations.The results demonstrated that both L.paracasei SMN-LBK and its composite interventions resulted in alleviation of constipation symptoms, a decrease in pathological damage in the colon, and changes in serum gastrointestinal regulatory peptides.Compared with the model group, the composite significantly increased the Simpson index of the gut microbiota, reshaped gut microbial structure and composition, and elevated the abundances of beneficial bacteria such as Lactobacillus, Colidextribacter, Incertae Sedis, and Lachnospiraceae NK4A136 group.Furthermore, the composite enriched functional pathways related to linoleic acid metabolism and the biosynthesis of phenylalanine, tyrosine, and tryptophan and increased the levels of short-chain fatty acids.In conclusion, both L.paracasei SMN-LBK and its composite significantly improved constipation and regulated gastrointestinal function in mice, providing a theoretical basis for developing functional foods targeting constipation relief.

This study investigated the effects of slightly acidic electrolytic water (SAEW) treatment on the quality and safety risk factors of channel catfish (Ictalurus punctatus) during storage at 4 ℃.Fish samples were treated with SAEW by immersion for 15 min and subsequently stored.Throughout the storage period, analyses were conducted periodically to monitor the total viable count (TVC), total volatile basic nitrogen (TVB-N), nitrite content, biogenic amines, and other quality indicators.The results indicated that SAEW treatment significantly inhibited microbial growth and retarded the spoilage process.By day 12 of storage, the SAEW-treated group exhibited notable reductions of 1.03 lg CFU/g in TVC, 2.1 mg/100 g in TVB-N, 1.8 mg/kg in nitrite, and 40.22 mg/kg in total biogenic amines compared to the control group.Furthermore, the treatment effectively delayed the increases in nitrite levels, degree of lipid oxidation (measured as TBARS), and pH value.SAEW treatment also modified the water distribution in the fish muscle, leading to higher levels of bound and immobilized water in the treated group during the later storage stages.The microbial community structure in the SAEW group was more stable and exhibited lower diversity.Correlation analysis revealed that Shewanella was significantly correlated with the levels of total volatile basic nitrogen (TVB-N), putrescine, cadaverine, and tyramine (P<0.05), Aeromonas was significantly correlated with TVB-N and pH (P<0.05), and Pseudomonas showed a positive correlation with nitrite content.In conclusion, SAEW treatment effectively controled and delaid the spoilage of pickled channel catfish, reduced the formation of safety risk factors, and was conducive to the preservation of fish quality during refrigerated storage.

Spirulina has high nutritional value, but its intense fishy odor and bitter taste greatly limit food applications.This study developed a high-quality fermented Spirulina product using selected strains of Kluyveromyces marxianus and Lactiplantibacillus plantarum from traditional food sources.A sequential fermentation strategy was applied to systematically evaluate changes in microbial growth, physicochemical properties, antioxidant activity, and flavor profile.Results showed that K.marxianus effectively disrupted algal cell structure and pre-acidified the matrix in the first 24 hours.Subsequently, L.plantarum showed vigorous growth.After 48 hours of sequential fermentation, the pH dropped significantly to 3.45, and viable lactic acid bacteria counts exceeded 8.20 lg CFU/mL.Fermentation markedly enhanced antioxidant activity, with the KCL6 group performing best.DPPH free radical and ABTS cationic radical scavenging rates reached 86.33% and 80.78%, respectively.Total phenolic and flavonoid contents increased by up to 85.37% and over 206.75% respectively.Sensory evaluation indicated that overall acceptability improved by up to 389.36%, with effective suppression of fishy and bitter notes.Flavor analysis revealed a significant reduction in aldehydes, phenols, and alkanes while pleasant esters such as phenethyl acetate and phenethyl alcohol accumulated substantially.The KCL6 group exhibited a 114.67% increase in total volatile compounds compared to control samples.This study demonstrated that sequential yeast-lactic acid bacteria fermentation synergistically improved the flavor and antioxidant properties of Spirulina, providing a reliable technical and theoretical basis for its high-value processing.

Using cauliflower as the raw material, polysaccharides were isolated via an aqueous extraction process followed by ethanol precipitation.The polysaccharides were further separated and purified using a DEAE-52 anion exchange column and a Sephadex G-200 gel column to obtain cauliflower polysaccharide (Brassica oleracea L.var.Botrytis L. polysaccharide, BBP),whose structure was then characterized.Type 2 diabetes mellitus(T2DM)mice, induced by a high-fat diet combined with streptozotocin, were treated with different doses of BBP to evaluate its hypoglycemic effect.The results showed that BBP was an acidic polysaccharide.It was composed of rhamnose, arabinose, galactose, glucose, mannose, and galacturonic acid.BBP did not contain a triple-helix structure, and may have both α-type and β-type glycosidic bonds, with a molecular weight of approximately 3.98×10 Da.Animal experiments revealed that the low-dose BBP group (100 mg/kg), high-dose BBP group (300 mg/kg), and BBP combined with metformin group (metformin 200 mg/kg+BBP 100 mg/kg) all improved the diabetic symptoms of T2DM mice.The combined group showed the best therapeutic effect, while the high-dose group was more effective than the low-dose group.BBP combined with metformin group could regulate the blood glucose level of T2DM mice, as indicated by the decrease in fasting blood glucose and oral glucose tolerance test values.It significantly reduced the levels of total cholesterol, triglycerides, free fatty acids, low-density lipoprotein cholesterol, and malondialdehyde (P<0.01), while increasing high-density lipoprotein cholesterol, superoxide dismutase, glutathione, and catalase (P<0.05) in T2DM mice.The results indicate that cauliflower polysaccharides exert a significant hypoglycemic effect on diabetic mice and can serve as a functional food ingredient for the auxiliary treatment of diabetes.

This study investigated the intermolecular mechanism underlying the antithrombotic activity of bitter peptides RPKHPIK (RK7) and VYPFPGPIPN (VN10) derived from yak milk cheese.The physicochemical properties of RK7 and VN10 were analyzed using ExPASy-ProtParam, Innovagen, and PepDraw tools.Through in vitro experiments, the inhibitory effects of these peptides on thrombin activity were determined.Furthermore, molecular docking and molecular dynamics simulations were employed to elucidate the mechanisms of thrombin inhibition and the molecular interactions involved in anticoagulation.The results showed that both RK7 and VN10 significantly inhibited thrombin activity, demonstrating notable antithrombotic effects.Molecular docking revealed that Ser195, Glu192, Gly193, and Gly216 in thrombin play critical roles in binding to RK7 and VN10, with Ser195, Glu192, and Gly193 being key residues influencing thrombin activity.RK7 and VN10 bind to the active sites of thrombin (PDB:1A4 W and 2BVR) via hydrogen bonding, hydrophobic interactions, and electrostatic interactions, with binding energies of -7.6 and -8.6 kcal/mol for RK7, and -7.5 and -7.7 kcal/mol for VN10, respectively.These values were lower than those of the positive control bivalirudin (-7.0 and -6.4 kcal/mol), indicating stronger binding.To further explore the dynamic behavior of the thrombin-peptide complexes, molecular dynamics simulations were conducted.Key structural parameters, including root mean square deviation (RMSD), root mean square fluctuation (RMSF), number of hydrogen bonds, radius of gyration (Rg), and solvent accessible surface area (SASA), were analyzed, collectively confirming the stability of the peptide–target protein complexes.By integrating bioinformatics predictions with experimental validation, this study provides important theoretical insights into the antithrombotic activity of yak milk casein-derived peptides at the molecular level, offering a foundation and innovative directions for developing functional foods.

This study aimed to develop a composite biopreservative agent.By optimizing the preparation process, its environmental stability and antibacterial activity were enhanced to replace chemical pesticides in the post-harvest preservation of fruits and vegetables.Using the independently screened B.subtilis strain X1-HP as the core component, a Bacillus subtilis-gellan gum composite agent(KF-1)was prepared via rotary evaporation concentration technology.Under optimized parameters (4.0 g/L NaCl, 3.0 g/L low-acyl gellan gum, rotary evaporation at 70 ℃ for 12 min), the viable bacterial count reached 3.3×10¹¹ CFU/mL, yielding stable encapsulated particles.Based on these results, the preservation efficacy of KF-1 on yellow peaches during ambient storage was systematically evaluated.Results demonstrated that treatment with 6% KF-1 yielded optimal effects, it extended shelf life by 4 days, reduced weight loss by 58%, and significantly enhanced fruit antioxidant capacity, superoxide dismutase (SOD) and catalase (CAT) activities increased to 1.44-fold and 1.61-fold, respectively, while total phenolic content reached 4.89-fold that of the control.Odor profile analysis further confirmed that treatment with 6% KF-1 effectively delayed quality deterioration in yellow peaches.Research revealed that KF-1 synergistically maintained fruit quality through a multi-mechanism approach involving “dynamic release-antioxidant activation-metabolic regulation.” This finding provided both a mechanism and technical strategies for the green control of pathogenic fungi in post-harvest fruits and vegetables.Simultaneously, it offered critical theoretical support and data references for enhancing the antibacterial activity and optimizing the formulation of B.subtilis composite preparations.

The malolactic fermentation (MLF) process involving different lactic acid bacteria strains resulted in distinctive wine flavor profiles.To investigate the interactions between lactic acid bacteria with different inoculation methods and their effects on final flavor compounds, this study employed co-fermentation of wine using Lactobacillus plantarum YH-17 and Oenococcus oeni S.Basic physicochemical indicators were measured before and after malolactic fermentation (MLF), and flavoromics technologies, including headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS), were applied to investigate differences in flavor compounds with five different inoculation methods.Results demonstrated that all five inoculation methods could complete MLF within 8 days.The inoculation method of (0 h)O.oen S + (48 h)L.plantarum YH-17 (S48L) exhibited the optimal flavor compound profile among the five groups, significantly increasing the number of alcohols (6 types), esters (5 types), and aldehydes and ketones (3 types).Volatile component analysis indicated that the content of benzaldehyde, 1-nonanol, and coumarin in the S48L group was significantly higher than the average level, while the content of 3-heptanol was significantly lower than the average level.Non-volatile component analysis showed that the content of coumarin, lauramide oxide, and 2-phenethyl-β-D-glucoside in the S48L group samples was significantly higher than the average level.Comprehensive comparative analysis revealed that the wine in the S48L group partially retained the fermentation characteristics of O.oeni S.These findings indicate that selecting appropriate co-fermentation strategies based on specific strains can fully leverage their respective advantages, thereby imparting more distinctive features to the wine.

The traditional brewing of strong-flavor Baijiu uses the “millennium pit mud” method.The fermented grains in the pit naturally form three functional zones (upper, middle, and lower) with gradient characteristics.This study analyzed the microbiota in fermented grains from a Luzhou distillery using 16S rDNA high-throughput sequencing.The results showed no significant differences in bacterial alpha diversity across the three layers.Lactobacillaceae was the absolutely dominant family, with a relative abundance of 97.29%.At the genus level, Lactobacillus had a higher relative abundance in the upper layer than in the others.Unclassified Lactobacillus species accounted for a high proportion in all layers.Based on community structure analysis and KEGG functional predictions, this study isolated 18 acid-producing strains.These strains showed high similarity (≥98%) to Lactiplantibacillus argentoratensis, L.pentosus, Bacillus licheniformis, Heyndrickxia faecalis, and Heyndrickxia coagulans.Among them, strains A0001 and A0008 exhibited strong comprehensive capabilities in acid tolerance, ethanol tolerance, acid production, and antioxidant activity.When applied to solid-state fermented grains, their soluble protein yield significantly exceeded that of commonly used commercial strains, such as Aspergillus niger.This study provides a reference for the high-value application of functional strains derived from fermented grains.It also offers microbial strain support for the resource utilization of strong-flavor Baijiu fermented grains.

To investigate the regulatory role of nitrogen sources during curdlan biosynthesis, this study systematically evaluated the effects of nitrogen source type, supplementation timing, and feeding strategy on curdlan synthesis efficiency and product quality, and further explored the relationship between structural characteristics and oligosaccharide production.Shake-flask experiments and 7-L bioreactor fermentations were conducted to comparatively analyze curdlan production under different nitrogen sources and dynamic nitrogen-feeding strategies.The structural and physicochemical properties of the products were characterized by texture profile analysis, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM).The results showed that using 1 g/L NH₄Cl as the initial nitrogen source and supplementing 0.6% NH₄Cl solution (100 g/L) during the microbial growth phase increased curdlan yield by 18.1% compared with the control, reaching 26.6 g/L.In the 7-L bioreactor, the constant-rate feeding (CF) strategy achieved the highest curdlan yield (43.4 g/L), whereas the intermittent feeding (IF) strategy exhibited the highest glucose conversion efficiency (69.5%).Structural analyses revealed that different nitrogen supplementation strategies did not alter the primary β-1,3-glucan backbone of curdlan but significantly regulated the strength of intermolecular hydrogen bonding and the compactness of the three-dimensional network.These structural variations further influenced gel strength, water-holding capacity, and textural stability, while also affecting enzyme accessibility to the substrate and the hydrolysis efficiency.Based on these structural differences, the enzymatic hydrolysis conditions were optimized, yielding curdlan oligosaccharides with an average molecular weight of 2 498 Da and a degree of polymerization (DP) ranging from 8 to 14.The results demonstrate that dynamic nitrogen feeding can coordinately regulate curdlan production and structural properties by modulating intermolecular interactions and spatial network architecture, thereby influencing enzymatic hydrolysis behavior and oligosaccharide generation efficiency.This study provides a theoretical basis for the structure-oriented biosynthesis of curdlan and the efficient production of functional curdlan oligosaccharides through nutritional regulation.

This study was conducted to investigate the regulatory effects of resveratrol (Res) on the structure and gel properties of beef myofibrillar protein (MP).The study revealed that Res at concentrations ranging from 0.05% to 0.15% effectively inhibited protein oxidation, as evidenced by reduced carbonyl content and increased total sulfhydryl content.As Res was added from 0.05% to 0.25%, the particle size of MP rose from 1 454.33 nm to 1 757.00 nm before decreasing to 1 665.00 nm, while the zeta potential increased from -4.56 mV to -3.91 mV, then slightly declined to -4.47 mV.Spectral analysis revealed that Res induced changes in the tertiary structure of MP, leading to a reduction in fluorescence intensity, while also enhancing the stability of the secondary structure at a concentration of 0.1%.Rheological measurements indicated that Res significantly increased both the storage modulus and loss modulus.The formation of a more compact and uniform three-dimensional network structure was promoted by 0.2% Res through strengthened intermolecular interactions, including hydrogen bonds, hydrophobic interactions, and disulfide bonds.This resulted in improved gel strength and textural properties.Water-holding capacity measurements and low-field nuclear magnetic resonance analysis confirmed that Res enhanced the water-binding capacity of the gel network, which significantly improved gel water retention.Microscopic examination also revealed that the gel structure was densified by the addition of 0.2% Res.In conclusion, this study has clarified the mechanism by which Res with an addition amount of 0.15%-0.2% improves the properties of MP gel by virtue of modifying protein structure, enhancing intermolecular interactions, and optimizing water distribution.Furthermore, this research provides a theoretical basis for the application of Res as a functional additive in the development of high-quality beef products.

Plant-based cheese requires the addition of coconut oil for refrigeration-induced solidification or relies on stabilizers to maintain its structure, which can lead to quality issues such as a greasy texture and fragile consistency.This study innovatively developed a novel dual-bio-modification process based on the synergistic fermentation of “combined enzyme application and lactic acid bacteria”.Under a stabilizer-free processing approach, this method significantly improved the structural and sensory qualities of soy-based plant cheese.The results showed that, compared with the control sample without enzyme addition (BC), soy-based cheeses treated with transglutaminase and tyrosinase (TG+TYR), transglutaminase and chymosin (TG+CHY), or tyrosinase and chymosin (TYR+CHY) exhibited significantly higher protein content, along with notable increases in hardness, springiness, gumminess, and chewiness.Their heat resistance was also superior to that of the BC group.Among all treatments, the TG+TYR group exhibited the most stable microstructure and the best rheological properties, with a storage modulus (G′) of (1 639.01±0.21) Pa, a loss modulus (G″) of (393.08±0.15) Pa, and the highest surface hydrophobicity of (140.36±0.24) μg bound BPB.During the 28-day storage period, the pH, total titratable acidity and water-holding capacity of all four sample groups remained stable, whereas the TG+TYR group demonstrated the best storage stability.This study proposes a novel enzymatic-fermentative synergistic strategy applicable to the structural reconstruction of plant proteins, providing theoretical and technical insights for the development of next-generation plant-based cheese with high sensory quality and clean-label attributes.

This study aimed to investigate the impact of stacking shape on the brewing process and flavor formation of sesame-flavored Baijiu.Three distinct stacking configurations, flat (A), gentle slope (B), and steep slope (C), were designed.A systematic analysis was conducted to evaluate differences in the physicochemical properties of the fermented grains (Jiupei), microbial community structure, volatile flavor compounds, and the sensory quality of the base liquor.Results demonstrated that stacking shape significantly altered the micro-environment and microbial community composition within the Jiupei by modifying the specific surface area of the stack.Pile B exhibited the most favorable overall performance, characterized by a stable temperature profile, appropriate moisture and acidity dynamics, and a more stable and diverse microbial ecosystem.Key functional genera, including Klebsiella and Weissella, were significantly enriched in this group.Consequently, the Jiupei from Pile B contained the highest concentrations of characteristic flavor compounds, such as furfuryl alcohol, phenylacetaldehyde, and guaiacol.The resulting base liquor achieved the highest sensory score, presenting a harmonious blend of sesame, roasted, and cereal aromas.In contrast, Pile A suffered from rapid dissipation of heat and moisture, leading to low microbial diversity and insufficient accumulation of flavor substances.Pile C experienced severe heat accumulation and excessive acidity, which inhibited microbial metabolism and resulted in an unbalanced flavor profile.Mantel tests indicated that temperature was the primary driver of bacterial community succession, whereas the fungal community was co-regulated by temperature, reducing sugars, and starch.Correlation analysis further revealed that 12 bacterial genera (e.g., Bacillus and Wickerhamomyces) and 2 fungal genera were closely associated with the formation of key flavor compounds.This study elucidated the mechanism through which stacking shape influenced Baijiu quality via the “physical morphology-micro-environment-microbial metabolism” pathway, confirming the gentle slope configuration as the superior process and providing a theoretical basis for the precise control of stacking in sesame-flavored Baijiu production.

Metal-phenolic networks function as alkaline preservatives, while coated tofu is a perishable high-protein food characterized by its alkaline nature.This study aimed to develop a metal-phenolic composite preservative suitable for coated tofu to extend its shelf life.Using soluble soybean polysaccharide as the matrix, combined with tea polyphenols and magnesium oxide, and with the inhibition zone diameter as the evaluation indicator, the composite preservative formulation was optimized through response surface methodology combined with artificial neural network and genetic algorithm.Its preservative effect on coated tofu was investigated.The results showed that the preservative with the formulation of 0.04% soluble soybean polysaccharide, 4.2% tea polyphenol, 0.52% magnesium oxide, and pH 8.5 achieved an inhibition zone diameter of 17.368 mm.Compared with the control group, the optimized composite preservative significantly inhibited the increase in total plate count and the decrease in pulp yield, texture properties, and moisture content.It also notably improved the product color and the continuity of the gel structure of coated tofu.This study provides a theoretical basis for the application of metal-phenolic composite preservatives in preserving coated tofu.

Dihydromyricetin(DHM), which is abundant in vine tea(Ampelopsis grossedentata)powder, exhibits potential preservative properties.To compare the effects of this powder and its key constituent, DHM, on bread preservation and quality, the two were incorporated separately into different groups of bread.Vine tea powder was added at mass fractions of 0.05%, 0.1%, 0.2%, 0.5%, and 1%, while DHM was added at amounts equivalent to the DHM content naturally present in each corresponding mass fraction of the powder.Their antibacterial activity and quality attributes were evaluated through physicochemical analyses, while flavor profiles were assessed using an electronic nose and electronic tongue.These approaches allowed for a parallel comparison of their impacts on total bacterial count, moisture content, acidity, specific volume, color, microstructure, texture, and flavor.The results demonstrated that both vine tea powder and DHM exerted a certain antibacterial effect.Notably, the powder exhibited pronounced activity during the early storage period, whereas DHM corresponding to 0.05% vine tea powder provided more sustained and stable inhibition throughout the entire storage period. Overall, DHM demonstrated superior acidity control, with the DHM corresponding to 0.05% and 0.1% vine tea powder being the most effective; notably, this same treatment also significantly improved water-holding capacity (P<0.05). Although both additives reduced bread specific volume, the values for the DHM groups were significantly higher than those for the vine tea powder groups (P<0.05).DHM corresponding to 0.1% vine tea powder significantly preserved color stability (P<0.05).For flavor, 0.05% and 0.1% vine tea powder enriched the taste profile of the bread, while equivalent amounts of DHM more effectively stabilized the overall aroma.Microstructural analysis revealed that 0.05% vine tea powder promoted the formation of dense, small pores, whereas the equivalent amounts of DHM resulted in a looser structure with larger pores.Texturally, 0.05% vine tea powder significantly reduced hardness, chewiness, and gumminess (P<0.05) while increasing springiness and cohesiveness (P<0.05).In conclusion, vine tea powder and DHM offer distinct advantages in bread preservation and quality improvement. DHM corresponding to 0.05% and 0.1% vine tea powder excels in providing long-lasting antibacterial effects, enhancing water-holding capacity, controlling acidity, maintaining specific volume and color, and stabilizing aroma.The vine tea powder was more effective for early-stage antibacterial activity, enriching taste, and improving texture.These findings provided a valuable reference for applying natural ingredients in bread preservation and quality enhancement.

High-concentration grinding technology (HCGT) is a processing method that subjects high-concentration soybean slurry to high-speed counter-rotating grinding between steel discs, thereby disrupting and fibrillating dietary fiber and altering its particle size and morphology.Tofu prepared using this technology was designated as GN-T.This study optimized the processing conditions for producing high-fiber fermented soybean whey tofu by HCGT and compared its quality with that of tofu prepared using other grinding methods, including ceramic grinding (TC), colloid grinding (JT), and stone grinding (SL), to evaluate the feasibility of HCGT.The optimal processing conditions established by response surface methodology combined with an artificial neural network-genetic algorithm model were a grinding disc gap of 70 μm, soybean milk concentration of 8 °Brix, cooking temperature of 105 ℃, and centrifugal mesh size of 120 mesh.Under these conditions, tofu yield, water-holding capacity, moisture content, protein content, and total dietary fiber content were 2.20 kg/1 000 g, 78%, 82.6%, 13.3 g/100 g, and (6.12±0.01) g/100 g, respectively, indicating that the product could be classified as a high-dietary-fiber food according to GB 28050—2011.Compared with tofu prepared by TC, JT, and SL, GN-T showed superior yield, water-holding capacity, protein content, sensory score, and cohesiveness, while maintaining relatively high elasticity.Moreover, GN-T exhibited the highest β-sheet content, the lowest α-helix content, Excitation-Emission Matrix (EEM) analysis showed a 5 nm blue shift in the main protein-like fluorescence peak of GN-T, and a denser and more homogeneous three-dimensional gel network.These results indicate that HCGT effectively improves the quality of high-fiber fermented soybean whey tofu by refining fiber particles, promoting protein conformational rearrangement, and enhancing gel network formation, thereby providing a new reference for the development of high-fiber tofu products.

To improve the reheating efficiency and sensory quality of frozen pre-fried French fries, a microwave-assisted hot air (MAHA) process was developed and systematically evaluated through multiphysics simulation and experimental validation.A 3D coupled numerical model was constructed to analyze the evolution of internal electric fields, temperature changes, and surface heat fluxes during the MAHA process.Different treatment groups, such as MAHA1, were created by varying the spatial positions of heating elements, under a constant total power.Simulation results revealed that the synergy between microwave volumetric heating and hot air convection significantly enhanced energy superposition, with MAHA3 showing the highest local thermal response (370 K) and MAHA2 achieving the best heating uniformity, with a temperature coefficient of variation (COV) as low as 0.092.Process validation showed that MAHA significantly improved the hardness and color of the fries compared to single-mode heating.Although shrinkage increased, the process facilitated the formation of a crisp crust.Moisture characteristic analysis demonstrated that MAHA1 group achieved the best dehydration effect and accelerated the removal of free water.Scanning electron microscopy (SEM) confirmed that MAHA promoted the formation of a uniform, interconnected porous structure, which enhanced moisture diffusion.This study provides a theoretical basis and methodological reference for the optimization and industrial application of microwave-assisted combined cooking technologies.

Exopolysaccharides (EPS) are high-molecular-weight carbohydrate polymers secreted by microorganisms and possess various biological activities.Although Leuconostoc mesenteroides is a well-known EPS-producing lactic acid bacterium, the structure-function relationship between its EPS structures and their regulatory effects on gut microbiota remains poorly understood.This study characterized the basic structures of EPS derived from 13 strains of L.mesenteroides and identified the most pronounced structural differences between the EPS produced by DQHXN_Q37M5 and DQHXN_Q38M5.To investigate the structure-activity relationship between these EPS variants and gut microbiota modulation, an antibiotic-associated diarrhea model was established.The results demonstrated that DQHXN_Q38M5 EPS was more effective in alleviating diarrhea symptoms and restoring intestinal barrier integrity.Although both polysaccharides exerted targeted modulatory effects on gut microbiota in vivo, the specific bacterial genera enriched by DQHXN_Q38M5 EPS showed stronger synergy with the improvement of host physiological indicators.To further validate the direct enrichment of specific bacterial genera, this study conducted in vitro anaerobic fermentation using each EPS as the sole carbon source.The results confirmed that the two EPS types targeted distinct microbial groups and exhibited significant dose-dependent effects.Specifically, Alistipes and Enterococcus were preferentially stimulated by DQHXN_Q37M5 EPS, whereas Parabacteroides and Parasutterella responded more strongly to DQHXN_Q38M5 EPS consistent with the in vivo trends.These genera are suggested as potential key mediators in EPS-driven microbial restructuring and functional responses.This study enhances the understanding of EPS structure-function relationships and provides a scientific basis for the targeted application of L.mesenteroides in the probiotic industry.

This study comprehensively investigated the synergistic effects of temperature and oxygen on the aging quality of Marselan wine and established intrinsic links between chemical composition and sensory attributes.A two-factor experimental design was employed to systematically examine the dynamic changes in color parameters (color intensity, hue, anthocyanin composition, polymeric pigments), volatile compounds (analyzed by GC-MS), and total antioxidant capacity (determined by ABTS assay) of wine samples over a 12-month storage period under different temperature (4 ℃, 15 ℃, 30 ℃) and oxygen exposure levels [low oxygen (LO)-full storage, medium oxygen (MO)-half storage, high oxygen (HO)-periodic oxygenation].Quantitative descriptive sensory analysis was conducted for comprehensive evaluation.The results revealed that elevated temperature and high oxygen conditions significantly accelerated the chemical aging process of the wine.Regarding color, total anthocyanin content decreased, while the proportion of polymeric pigments increased, and the hue value rose from 0.58 to 1.35.Gel permeation chromatography results indicated that the mean degree of polymerization (mDP) in the high-temperature, high-oxygen group reached 4.2, significantly higher than that in the low-temperature, oxygen-limited group (2.1).Concerning aroma, ester and terpene contents decreased by 82.0% and 86.7%, respectively, while acetic acid and acetaldehyde contents increased by up to 214% and 340%.Total antioxidant capacity was positively correlated with total phenolic content (R²=0.91).Principal component analysis (PCA) showed that the first principal component (97.4%) represented the aging axis from ‘fresh’ to ‘oxidized’.Sensory analysis demonstrated that ‘fruity’ and ‘floral’ attributes were positively correlated with ester and terpene concentrations, whereas ‘oxidized’ and ‘vinegary’ notes were significantly associated with acetic acid and acetaldehyde levels (R²>0.89).These findings indicated that temperature and oxygen collectively regulated the evolution of sensory quality in Marselan wine by promoting hydrolysis, oxidation, and polymerization reactions.This research provides a theoretical foundation and practical reference for the precise aging management of wine based on chemical mechanisms.

To address the underutilization of active components in millet bran dietary fiber (MBDF), this study took millet bran as the raw material to systematically investigate the regulatory effects of three modification methods of double enzyme, hot pressing, hot pressing and double enzyme composite modifications, to study the effects of modification methods on the chemical composition, surface microstructure, physicochemical properties and in vitro hypoglycemic activity of dietary fiber from millet bran.The results showed that double enzyme, hot pressing and double enzyme composite modifications endowed the MBDF with a rough surface morphology characterized by microvoids and porous structures, while all three modification methods significantly enhanced the water-holding capacity, viscosity, α-amylase inhibitory activity, and α-glucosidase inhibitory activity of the samples.Specifically, hot-pressing modification increased the water-holding capacity from 1.69 g/g to 4.74 g/g and the swelling capacity from 0.28 mL/g to 0.84 mL/g.Double enzyme modification enhanced the glucose diffusion inhibition capacity of 33.33 g/L MBDF from 7.69% to 21.5%.The combined hot-pressing and double enzyme modification raised the soluble dietary fiber content of millet bran by 7 folds to a mass percentage of 7.93%, increased the α-amylase inhibitory activity of 10.00 g/L MBDF from 17.5 g/g to 45.2 g/g, and elevated the α-glucosidase inhibitory activity of 8.33 g/L MBDF from 7.22% to 12.52%.This study provides a reference for the comprehensive utilization of the by-products of millet processing.

In order to systematically explore the physical and chemical properties and preservation mechanism of Camellia nitidissima flavonoids extract-chitosan composite film, this study used chitosan as the substrate and Camellia nitidissima flavonoids as the active ingredient to prepare the composite film with the mass concentration of Camellia nitidissima flavonoids extract (0 g/L,10 g/L,20 g/L,30 g/L,40 g/L,50 g/L).The effect of the addition of Camellia nitidissima flavonoids extract on the performance of the composite film was systematically investigated, and the preservation effect of the optimal performance composite film on fresh pork was explored.The results showed that when the mass concentration of flavonoids extract from Camellia nitidissima was 30 g/L, the comprehensive performance of the composite film was the best.The thickness was 0.11 mm, the water vapor permeability was 0.46 %, the tensile strength was 114.08 MPa, and the elongation at break was 67.88 %.It had a good antibacterial effect on Escherichia coli, Staphylococcus aureus, and Salmonella.The composite film could significantly delay the increase of pH value and texture hardening of fresh pork during storage, and effectively inhibit the proliferation of total number of colonies and the increase of TVB-N value and TBARS value.The shelf life was 6 days longer than that of the control group.This study provides a new and efficient edible packaging material for the green preservation of fresh pork, which has a good application prospect.

Bacterial cellulose microspheres act as functional delivery carriers with high loading capacity, precise controlled-release performance and excellent biocompatibility.But the inability to achieve uniform preparation severely restricts their practical applications.Here, Gluconacetobacter xylinus was used as the cellulose-synthesizing strain to prepare bacterial cellulose microspheres by microfluidic water-in-oil (W/O) emulsion template method.The effects of emulsifier type, emulsifier concentration, and flow rate ratio on the formation and stability of microspheres were investigated.The results showed the prepared microspheres had an average size of 147 μm with the internal phase as 0.02 g/mL ultra-low gelling temperature agarose bacterial suspension, the receiving phase temperature at 4 ℃, the internal phase flow rate at 10 μL/min, and the external phase flow rate at 90 μL/min.G.xylinus grew inside the microspheres and secreted bacterial cellulose under these conditions.Overall, microfluidic technology enabled the successful in situ synthesis of bacterial cellulose microspheres by G.xylinus.This achievement provides a reliable strategy for the large-scale production of bacterial cellulose microspheres and further expands their application scope in the food industry.

Fifteen pit mud samples were collected from the fermentation pits of a liquor enterprise in Yibin.The physicochemical properties were analyzed, and bacterial community composition was detected using high-throughput sequencing.Simultaneously, sensory evaluation and chromatographic analysis were conducted to detect the sensory characteristics and volatile flavor compound contents of the corresponding pit crude Baijiu.Correlation analysis was performed to examine the relationships between pit mud properties and crude Baijiu flavor quality.The results showed that titratable acidity and available phosphorus content in pit mud significantly influenced both sensory scores and concentrations of volatile flavor compounds in crude Baijiu.Further analysis revealed that Fermentimonas, Clostridium_sensu_stricto_12, Capriciproducens, Anaerosporobacter, and norank_f__Caloramatoraceae were significantly correlated with sensory scores, while Clostridium_sensu_stricto_12, Fermentimonas, Aminobacterium, and norank_f__Caloramatoraceae were significantly associated with at least three volatile flavor compounds.Additionally, octanoic acid, heptanoic acid, and valeric acid concentrations in pit mud substantially enhanced the sensory scores of crude Baijiu.These compounds, along with butyric acid, ethyl decanoate, and ethyl heptanoate, significantly influenced the overall volatile flavor profile.Collectively, these findings establish quantifiable relationships between specific pit mud characteristics and crude Baijiu flavor quality in Nongxiangxing Baijiu, thus providing a scientific basis for pit mud quality evaluation.

Curcumin has biological functions such as being anti-inflammatory, anti-cancer, and anti-diabetic.However, it is precarious and susceptible to damage by complex environmental factors both in vivo and in vitro, so this study aimed to develop biocompatible delivery systems and investigate the effect of pectins with different degrees of esterification on the delivery system.Ternary complexes of zein-curcumin-pectin with different degrees of esterification were constructed using the antisolvent method.When the mass ratios of zein to high-methoxy pectin/medium-methoxy pectin/low-methoxy pectin were 1∶3, 2∶1, and 1∶2, respectively, the prepared complexes had smaller particle sizes, homogeneous sample sizes, and the best encapsulation rates in their respective groups, which were (73.89±0.33)%、(80.73±0.25)%, and (74.42±0.2)%, respectively.Fourier transform infrared spectroscopy and fluorescence spectra showed that the significant interactions between zein, curcumin, and pectin included hydrogen bonding, hydrophobic, and electrostatic interactions.X-ray diffraction results showed that curcumin was in amorphous form in the nanoparticles.It was also found that the three complexes provided better protection against pH, UV light, and thermal degradation of curcumin.In vitro, simulated digestion studies showed that the zein/high-methoxy pectin delivery system had better protection against curcumin destruction in gastric fluid and slow release in simulated intestinal fluid.The zein/high-methoxy pectin complex can be used as an efficient delivery method for bioactives and has a promising application in functional food and drug delivery systems.

In this study, the flesh of Akebia trifoliata from four major producing areas (Yunnan, Hunan, Sichuan, and Guizhou) was taken as the research object.A combination of electronic nose, electronic tongue, automatic amino acid analyzer, gas chromatography-ion mobility spectrometry (GC-IMS) technology, and artificial sensory evaluation was used to systematically detect and distinguish its flavor characteristics.The results showed that Akebia trifoliata produced in Guizhou achieved the highest score in artificial sensory evaluation, and its aroma and taste were the most popular.Instrumental analysis indicated that the aroma profiles of Akebia trifoliata from Guizhou and Hunan were similar;the taste profiles of those from Yunnan and Hunan were close;and the taste of Akebia trifoliata from Sichuan was relatively similar to that from Guizhou.Amino acid analysis revealed that the total free amino acid content of Akebia trifoliata from Hunan was the highest (681.1 mg/100 g), mainly consisting of lysine (74.7 mg/100 g).A total of 32 volatile flavor substances were identified by GC-IMS, among which alcohols, ketones, and esters were the main aroma components.Based on the orthogonal partial least squares discriminant analysis (OPLS-DA) model, ethyl acetate, acetic acid, 2-propanone, propanal, 2-methyl-1-butanol, diallyl sulfide, butanal, and isopropanol [variable importance in projection (VIP)>1] were identified as the key flavor substances for distinguishing the flesh of Akebia trifoliata from different origins.This study systematically revealed the differences in flavor characteristics of Akebia trifoliata from different producing areas, laid a theoretical foundation for the precise application of Hunan Akebia trifoliata in the development of health foods and Guizhou Akebia trifoliata in the development of products with strong fruit aroma, and provided key data support for the high-value development of the industry.

This study used gelatin as the raw material to prepare collagen peptides by enzyme hydrolysis.Collagen peptides cross-linked with calcium ion to form collagen peptide calcium to prepare collagen peptide calcium-based Pickering emulsion.Collagen peptide calcium-based Pickering emulsions were systematically characterized by measuring the stability, size, microstructure, multiple light scattering, centrifuge stability, water holding capacity and oil holding capacity at different concentrations (10-50 g/L) and oil-water ratios (4∶6-8∶2, volume ratio).The experimental results showed that the size of collagen peptide calcium Picking emulsions positively correlated with concentrations and negatively correlated with oil-water ratios.As the concentration of calcium collagen peptide solution decreased and oil-water ratio increased, the stability of calcium collagen peptide Pickering emulsion increased.When the concentration of the collagen peptide calcium-based Pickering emulsion was 10 g/L and the oil-water ratio was 8∶2, creaming was inhibited and the water holding capacity and oil holding capacity of collagen peptide calcium-based Pickering emulsions significantly increased (P<0.05).This promoted the adsorption of collagen peptide calcium particles at the oil-water interface and generated much evenly distributed emulsion droplets, thereby effectively preventing the flocculation and aggregation of emulsion droplets.This study provides a theoretical basis for the development of collagen peptide calcium Pickering emulsions.

Promoting the new pit aging of strong-aroma Baijiu has been a key research focus in the Baijiu industry in recent years, as different technologies vary in their promotion effects and underlying mechanisms on this process.To explore the effect of different old pit mud and fermented grains transplantation methods on accelerating new pit aging of strong-aroma Baijiu, this study adopted the grafting technology (a common technique in Baijiu production) and employed gas chromatography (GC) and quantitative polymerase chain reaction (qPCR) analysis.The results showed that the old pit mud and fermented grains transplantation technology stabilized the promotion of flavor substance composition in new pit base Baijiu, accelerating its alignment with the flavor profile of base Baijiu from old pits.It effectively improved the ester ratio relationship of new pit base Baijiu, enhanced Baijiu quality, and significantly raised the grade of new pit base Baijiu.Additionally, this transplantation technology significantly affected the microbial community of new pit mud and it significantly increased (P<0.05) the quantities of total bacteria, archaea, and Clostridium in the new pit mud.This study provides theoretical support and practical basis for further research on promoting the new pit aging of strong-aroma Baijiu.

This study established a rapid method for quantitative determination of tetramethylpyrazine (TMP) in vinegar by using solid-phase extraction (SPE) coupled with gas chromatography-mass spectrometry (GC-MS).The vinegar samples were purified by Poly-Sery HLB Pro SPE solid phase extraction column, and then quantified by external standard method with GC-MS.The method demonstrated good repeatability and instrument precision, with RSDs of less than 3%, and the recovery rates were 96.90%-100.79%.Excellent linearity for TMP was achieved over the concentration range of 0.1-100 mg/L, with the correlation coefficient (r²) of 0.999 9.In addition, the detection limit (LOD) was 0.309 μg/L and the quantification limit (LOQ) was 1.031 μg/L.This method was accurate, simple to operate, and highly sensitive, making it suitable for TMP determination in vinegar.Furthermore, an analysis of the tetramethylpyrazine (TMP) content in geographical indication (GI) Shanxi aged vinegar and non-GI vinegar samples was conducted.The results indicated a significant difference in the TMP content between the two product categories.

This study established a high-performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP-MS) method for the efficient and simultaneous determination of eleven arsenic species in wolfberry.All target compounds were separated and detected within 20 minutes.Five extraction methods and eight extraction solvents were systematically evaluated, with heat-assisted extraction identified as the optimal approach.Through further optimization, the best extraction conditions were determined as follows:hydrochloric acid with volume fraction of 0.9%, heating at 90 ℃ for 3 hours.Furthermore, an innovative on-line arsenic background removal system using a pre-valve column technique was developed to effectively eliminate interference from environmental arsenic during quantification.Method validation demonstrated that the limits of quantification for the arsenic species ranged from 0.108 to 0.425 μg/kg.Spike recovery tests conducted at three concentration levels yielded recoveries between 90.6% and 105.2%, with relative standard deviations of 2.5%-5.8%, confirming the method’s high accuracy and precision.The method was applied to analyze 80 wolfberry samples.Results showed that all samples contained inorganic arsenic [As(Ⅲ) and As(Ⅴ)], while only arsenobetaine (ASB) and dimethylarsenic (DMA) were detected among organic arsenic species.Further analysis revealed significant differences in the composition of arsenic species and total arsenic content among samples, with inorganic arsenic being the predominant form.

Pyrimethanil (PYR) is a type of anilinopyrimidine fungicide commonly used to control fungal diseases in fruit and vegetables.However, it is harmful to consumers when residue levels in food exceed the maximum limits.For rapid, sensitive, and accurate detection of PYR residues in food, this study herein synthesized a hapten that preserves the benzene and dimethyl pyrimidine ring structures within the pyrazinamide molecule.This resulted in the production of a highly sensitive monoclonal antibody with an IC₅₀ value of 1.97 μg/L against PYR.Based on this monoclonal antibody, a colloidal gold immunoassay (GICA) was developed to rapidly detect PYR residues in fruit and vegetables.Under optimal conditions, the GICA limit of detection (LOD) for the PYR standard solution was 10 μg/L and for fruit and vegetable samples was 25 μg/kg, with an overall detection time of around 15 minutes.The GICA developed in this study is highly sensitive and accurate, enabling the rapid on-site detection of PYR residues in fruit and vegetables.

Hypochlorite (ClO^-) is widely used as a highly efficient disinfectant in food processing and drinking water treatment due to its strong oxidizing ability.However, excessive residual ClO^- may pose risks to human health.Therefore, it is essential to develop a rapid and efficient method for the detection of ClO^- in food samples.In this study, blue-green carbon dots (G-CDs) were rapidly synthesized using epigallocatechin gallate and dopamine hydrochloride as carbon sources via a 3 min microwave-assisted approach.In the presence of ClO^-, G-CDs undergo aggregation, accompanied by a color change from pale yellow to dark yellow.This aggregation also induces fluorescence resonance energy transfer, resulting in fluorescence quenching.Based on these phenomena, a colorimetric-fluorescence dual-mode sensing system for ClO^- was established.The experimental results show that both colorimetric and fluorescence signals exhibit good linear relationships with ClO^- concentration in the range of 0-300 μmol/L.The colorimetric method yields a correlation coefficient (R²) of 0.994 and a limit of detection (LOD) of 0.354 μmol/L, while the fluorescence method gives an R² of 0.959 and an LOD of 0.167 μmol/L.The response time for both detection modes is less than 10 s.The proposed method was applied to the determination of ClO^- in soaked squid samples, with recoveries ranging from 97.82% to 107.5% and relative standard deviations (RSD) no greater than 2.61%.This study provides a rapid and facile approach for ClO^- detection with the advantages of short G-CD synthesis time, simple operation, and rapid response.The dual-mode detection strategy enables mutual verification of results, thereby improving detection accuracy.The developed system shows great potential for practical ClO^- detection in food samples.

To elucidate the influence of traditional farmhouse and industrial processing techniques on the flavor characteristics of bacon, this study used Chengkou bacon as the research object.It employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC/MS) to compare the physicochemical properties and volatile compound composition of Chengkou bacon from the two processes(both before and after cooking).Results showed that the physicochemical properties of bacon between the two processes have significant differences, such as moisture content, protein content, and nitrite content.A total of 77 volatile flavor compounds were identified;specifically, the industrially processed bacon contained significantly more types and a higher total content of volatile compounds than the farmhouse-processed counterpart.Using the odor activity value (OAV) method, 51 volatile compounds with OAV > 1 were detected.Notably, the farmhouse-processed bacon had a flavor dominated by phenolic compounds, whereas the industrial-processed bacon was characterized by esters, alcohols, and ketones.Principal component analysis (PCA) and Orthogonal partial least squares-discriminant analysis (OPLS-DA) revealed that the four groups of samples could be significantly separated, and 30 potentially important aroma active components with variable importance in projection (VIP)>1, such as acetic acid and D-terpenoid, were further screened out.This study clarified the flavor differences and important substances of Chengkou bacon with different technologies and provided data support for flavor control in its processing.

Beverage flavor is a critical determinant of consumer preference and market competitiveness.With rising demand for natural and diversified flavor profiles, fermentation-based modulation strategies employing lactic acid bacteria, yeasts, and acetic acid bacteria are attracting increasing attention.This review synthesizes current understanding of how microbial primary and secondary metabolism shape acidity, mouthfeel, and aroma profiles, and examines precision-control strategies including rationally constructed microbial consortia and sequential inoculation, immobilized and continuous fermentation, enzymatic co-regulation, and online intelligent monitoring.Recent advances in synthetic biology and metabolic engineering for the targeted enhancement of key flavor compounds are assessed.Major technical bottlenecks are identified, including incomplete elucidation of aroma biosynthetic pathways, limited insight into interspecies interaction mechanisms, and challenges in safety risk management.Future directions are outlined around the integration of multi-omics online analysis, AI-based prediction, and intelligent fermentation platforms, providing a systematic theoretical and technical reference for improving beverage flavor quality and supporting high-quality industrial development.

Soybean processing by-products, such as soybean residue, soy sauce residue, soybean meal, and soybean hulls, are rich in dietary fiber (DF).Most of this DF is insoluble dietary fiber (IDF), whose dense structure limits its bioactivity and processing performance, resulting in low utilization efficiency, thus requiring modification to enhance its functionality.Modification methods include physical (ultrafine grinding, dynamic high-pressure microfluidization, high-pressure homogenization), chemical, biological (microbial fermentation, enzymatic treatment), and combined approaches.Effects of different modification methods on DF from soybean processing by-products, as well as the application progress and prospects of this fiber in foods, including flour-based products, meat products, and dairy products, are comprehensively discussed.This work provides valuable insights for exploring innovative applications of modified DF from soybean processing by-products in the food industry and promoting the high-value utilization of these by-products.

Arctium lappa L., as a typical food-medicinal plant, has drawn increasing attention in recent years.The active components abundant in its rhizomes and fruits, such as Arctium lappa polysaccharides (ALPs), arctigenin (ATG), and chlorogenic acid, have been found to exert favorable effects on human metabolic regulation, anti-inflammation, anti-oxidation, and anti-tumor activities.This article systematically summarized the mechanisms by which burdock active substances contribute to improving lipid metabolism disorders, inhibiting inflammatory responses, preventing tumor progression, and exerting neuroprotective effects through regulating signaling pathways, including AMPK, NF-κB, and PI3K/Akt.Meanwhile, the article also sorted out the research progress of current mainstream processing technologies, focusing on analyzing the application value of green extraction technologies (e.g., microwave, ultrasound, and supercritical fluid extraction) in the extraction of burdock active components, the flavor optimization effect of burdock by microbial fermentation, and the prominent advantages of thermal processing and low-temperature drying technologies in burdock preservation, aiming to provide references for the development of burdock functional foods and the expansion of the burdock industry scale.

The abuse of antibiotics has led to the global challenge of antimicrobial resistance, positioning antimicrobial peptides (AMPs) as ideal alternatives. This paper briefly outlines traditional strategies for the chemical modification of AMPs, as well as computer-aided design approaches utilizing databases and tools such as AlphaFold2. It provides a comprehensive review of the technical advantages, challenges, and application cases associated with prokaryotic, eukaryotic, and plant heterologous expression systems. Studies indicate that rational molecular design combined with multi-system synergistic expression can significantly enhance the stability, biological activity, and production yield of AMPs. Furthermore, this review highlights current bottlenecks, including the time-consuming nature of traditional modifications, the sample-dependency of computer-aided design, and inherent issues in heterologous expression systems such as host toxicity and variations in post-translational modifications. Future research should prioritize artificial intelligence-assisted design, glycoengineering, and interdisciplinary integration to facilitate the clinical translation and large-scale application of AMPs in the medical and agricultural sectors.

Microencapsulation technology exerts a core function in protecting and stabilizing bioactive substances and realizing their controlled release, as well as the advantages of natural plant proteins as microcapsule wall materials, yet also have functional drawbacks including poor water solubility and unsatisfactory encapsulation performance.It is identified that plant protein modification serves as a key approach to overcoming such application limitations.The mechanisms, technical characteristics’ and modification effects of physical, chemical, enzymatic’ and complex modification of plant proteins are briefly reviewed.Among these methods, physical modification is green and safe, chemical modification is efficient and convenient, enzymatic modification exhibits high specificity, and complex modification can achieve synergistic enhancement of functional properties.Meanwhile, the research progress in the application of modified plant proteins for microencapsulation and delivery of various bioactive substances including probiotics, functional lipids, natural pigments’ and vitamins is reviewed.It is verified that modified plant proteins can be used as a single wall material to achieve high encapsulation efficiency.The development trends of plant protein modification technologies are discussed and prospected, aiming to provide methodological and theoretical references for the selection of plant proteins in microencapsulation and facilitate the diversification of application pathways for plant protein resources.

Marine bioactive peptides have attracted considerable attention owing to their diverse biological activities, such as antioxidation and antihypertension, as well as their broad application prospects.Common methodologies and existing challenges in key technical procedures including extraction, preparation, purification, identification, as well as exploration and characterization of signature components are comprehensively analyzed.The advantages and application value of novel technical approaches such as virtual screening strategies, artificial intelligence-driven preparation technologies, bioinformatics, synthetic biology, and cell factories—in the efficient, precise, and eco-friendly production of marine bioactive peptides are summarized.Future research directions are further prospected, with emphasis on the crucial role of these advanced technologies in facilitating the translation of marine bioactive peptides from basic research to industrial-scale application.This work provides a valuable reference for the high-efficiency utilization of marine biological resources and the sustainable development of related industries.