Analyzing the contribution of top-down and bottom-up methods to the construction of synthetic microbial communities in Jiuyao

The construction of synthetic microbial communities is a crucial strategy for improving the stability of microbial populations and the quality of fermented foods. Jiuyao, an essential saccharification and fermentation starter in Huangjiu production, was the focus of this study. Using metagenomics combined with culture-dependent methods, we identified 11 microbial species involved in Huangjiu fermentation. Through metagenomic analysis and simulated fermentation, Rhizopus delemar, Rhizopus microspores, Rhizopus stolonife, Rhizopus azygosporus, Saccharomycopsis fibuligera, Saccharomyces cerevisiae, Wickerhamomyces anomalus and Pediococcus pentosaceus were determined to be the core microbial species driving the Jiuyao fermentation process. A synthetic microbial community was constructed based on these species, successfully reproducing the flavor and sensory qualities of Huangjiu while enhancing fermentation efficiency. This study provides valuable insights into the functional roles of Jiuyao-associated microbes and offers a framework for improving microbial community stability and fermentation quality in Huangjiu production.

Zein nanocarriers for controlled maresin-1 delivery: A novel approach in biomaterial-based immunomodulation

In this research work, we report the development of a new immunoengineering approach of sustained drug delivery for regenerative medicine applications. We have produced an innovative nanobiomaterial that integrates the unique advantages of zein, as a protein-based delivery system, with maresin-1, a specialised pro-resolving mediator that plays a critical role in controlling inflammation and promoting its resolution. A microfluidic chip was used as a manufacturing platform to load maresin-1 into zein nanoparticles, by flow-focusing the organic central stream with the aqueous outer fluid. We were able to develop homogeneous nanoparticles presenting a mean diameter between 100 and 117 nm. Different drug loadings were tested: 10, 50, and 100 nM of maresin-1. The nanoparticles loaded with the highest concentration of maresin-1 presented a more controlled release profile throughout 72 h. The biocompatibility and immunomodulatory potential were assessed in primary human macrophages. Maresin-1-loaded zein nanoparticles were non-cytotoxic and, the nanoparticles loaded with 100 nM maresin-1 significantly enhanced macrophage polarisation towards an anti-inflammatory M2-like phenotype, as evidenced by a pronounced increase in the M2/M1 ratio. This polarisation effect was higher than that obtained with free maresin-1 or empty zein nanoparticles, highlighting the synergistic potential of this nanocarrier system. This work emphasizes maresin-1-loaded zein nanoparticles as a safe and effective immunomodulatory platform, paving the way for novel therapeutic approaches in inflammation management and tissue repair and regeneration.

Wearable SERS devices in health management: Challenges and prospects

Surface-Enhanced Raman Scattering (SERS) is an advanced analytical technique renowned for its heightened sensitivity in detecting molecular vibrations. Its integration into wearable technologies facilitates the monitoring of biofluids, such as sweat and tears, enabling continuous, non-invasive, real-time analysis of human chemical and biomolecular processes. This capability underscores its significant potential for early disease detection and the advancement of personalized medicine. SERS has attracted considerable research attention in the fields of wearable flexible sensing and point-of-care testing (POCT) within medical diagnostics. Nonetheless, the integration of SERS with wearable technology presents several challenges, including device miniaturization, reliable biofluid sampling, user comfort, biocompatibility, and data interpretation. The ongoing advancements in nanotechnology and artificial intelligence are instrumental in addressing these challenges. This review provides a comprehensive analysis of design strategies for wearable SERS sensors and explores their applications within this domain. Finally, it addresses the current challenges in this area and the future prospects of combining SERS wearable sensors with other portable health monitoring systems for POCT medical diagnostics. Wearable SERS is a promising innovation in future healthcare, potentially enhancing individual health outcomes and reducing healthcare costs by fostering preventive health management approaches.

Analyzing fungal community succession and its correlation to flavor compounds in the Cupei fermentation process of Sichuan shai vinegar

Sichuan Shai vinegar, a distinctive condiment from Southwest China, is produced through open-air solid-state fermentation, employing a unique Chinese herbal medicine mixture (Yaoqu) as the fermentation starter. Despite its culinary significance, the dynamics and roles of fungal communities within the Cupei fermentation phase remain understudied. This study employed high-performance liquid chromatography (HPLC) to quantify 11 organic acids and 17 amino acids, revealing a significant increase in organic acid content from 2.56 g/100 g-17.47 g/100 g dry weight and a gradual elevation in free amino acid content from 0.53 g/100 g-5.59 g/100 g throughout the fermentation process. Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME/GC-MS) identified 85 volatile flavor compounds, predominantly consisting of 2 alcohols, 10 acids, 29 esters, 4 ketones, 6 aldehydes, and 14 other types. High-throughput sequencing facilitated the identification of key microorganisms, with Lichtheimia, Brettanomyces, Pichia, Saccharomyces, Kazachstania, and Syncephalastrum emerging as the most abundant fungal genera. Correlation analysis revealed significant positive correlations between 20 fungi and 11 organic acids, 24 fungi and 16 amino acids, and 50 fungi and 76 volatile flavor compounds. Notably, Lichtheimia, Pichia, and Brettanomyces were identified as the most influential in flavor metabolism. These findings elucidate the microbial metabolic mechanisms during Sichuan Shai vinegar fermentation, laying a foundation for further research and potential applications in vinegar production.

Accelerating the conversion of black chokeberry anthocyanins toward vinylphenolic pyranoanthocyanins by displaying phenolic acid decarboxylase from Lactiplantibacillus plantarum on the surface of Pichia pastoris

In fermented chokeberry products, hydroxycinnamic acids are enzymatically converted into 4-vinyl derivatives by phenolic acid decarboxylase (PAD), which react with anthocyanins (ACNs) to form stable pyranoanthocyanins (PACNs) that enhance color stability and exhibit excellent bioactivity. However, the fermentation process is usually acidic, the level of PAD secreted by microorganisms is limited and PAD has poor acid stability, resulting in low PACN production. To overcome this, we engineered a whole-cell biocatalyst (WCB) by displaying PAD from Lactiplantibacillus plantarum on Pichia pastoris GS115 (dLPPAD). This WCB showed improved acid tolerance and thermal stability, efficiently converting Aronia melanocarpa anthocyanins (AMAs) into PACNs. Additionally, we examined the relationship between hydroxycinnamic acid structure and LPPAD catalytic efficiency. This work introduces a cost-effective, impurity-free biocatalytic strategy to enhance PACN yields, with potential applications in berry fermentation products and related industries.

Compounds from sea buckthorn and their application in food: A review

Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating enzyme activities, and modulating signaling pathways, etc. Although there are many studies focused on the values of sea buckthorn, a comprehensive review on its chemical composition, functional mechanism and food application are still lacking. Thus, this paper aims to review the bioactive compounds in sea buckthorn, their underlying mechanisms for health benefits, as well as the applications in health food development. Particularly, the potential value of sea buckthorn and the novel technologies applied in previous studies are also discussed to improve its use for human health.

Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors

Natural α-amylase inhibitors (α-AIs) serve as food processing additives, capable of mitigating postprandial blood glucose levels, but heat resistance limits their application in high-temperature processing. This study delved into the correlation between protein structural characteristics and heat-resistance of colored highland barley (CHB) α-AIs and evaluated the inhibitory activity during chemical modification and in vitro digestion. Results demonstrated that CHB α-AIs were glycoproteins, the inhibitory activity retention rate of black highland barley α-AI salted-out with 0-60 % (NH4)2SO4 (BK1 α-AI) was 56.23 % ± 0.64 %. The protein structure analysis revealed that the preservation of three-dimensional structure was attributed to hydrogen bonds and hydrophobic interactions, and disulfide bonds played a crucial role in maintaining protein folding and activity. Succinylation increased the content of disulfide bonds after heating, and the inhibitory activity retention rate of α-AI noodles increased from 37.72 % ± 2.49 % to 42.79 % ± 0.39 %. These findings provide a theoretical foundation for the application of α-AI in thermally processed foods.

Evaluation of bioaccessibility, metabolic clearance and interaction with xenobiotic receptors (PXR and AhR) of cinnamaldehyde

Cinnamon is one of the oldest known spices used in various food delicacies and herbal formulations. Cinnamaldehyde is a primary active constituent of cinnamon and substantially contributes to the food additive and medicinal properties of cinnamon. This report deals with cinnamaldehyde bioaccessibility, metabolic clearance, and interaction with human xenobiotic receptors (PXR and AhR). Results showed the bioaccessibility of cinnamaldehyde was 100 % in both fasted and fed-state gastric and intestinal fluids. Upon incubation with human liver microsomes (HLMs) and human liver S-9 fraction, cinnamaldehyde (alone or in cinnamon oil) rapidly oxidized into cinnamic acid. Cinnamon oil dose-dependently activated AhR in human AhR-reporter cells, but cinnamaldehyde and cinnamic acid did not affect AhR. In addition, cinnamon oil and cinnamic acid dose-dependently activated PXR in human hepatic (HepG2) and intestinal (LS174T) cells. Both cinnamon oil and cinnamaldehyde inhibited the catalytic activity of CYP2C9 and CYP1A2. Our findings indicated that cinnamaldehyde (alone or in cinnamon oil) possesses high bioaccessibility and adequate metabolic stability. Hence, while controlled ingestion of cinnamon-containing foods or supplements may have beneficial effects but overconsumption could induce PXR or AhR-dependent herb-drug interactions (HDIs) which can bring deleterious effects on human health, particularly in individuals with chronic health conditions.

Pulsed light and jabuticaba peel extract for nitrite reduction and quality enhancement in sliced mortadella

This study evaluated using pulsed light (PL) and jabuticaba peel extract (JPE) to control bacterial growth in sliced mortadella with reduced sodium nitrite content and assessed their impact on food quality. Three formulations were tested: 150 ppm nitrite (100 % of the allowed dosage, N100%), 75 ppm nitrite (N50%), and 75 ppm nitrite with 1 % JPE (N50% + JPE). The mortadella was cooked, sliced, treated with PL (5.28 J/cm2 fluence, 1046.9 W/cm2 irradiance), vacuum-packed, and stored at 4 °C for 30 days. N50% samples exhibited higher TBARS values (0.54 vs. 0.18 mg MDA/kg) and higher population counts of total mesophilic aerobic bacteria (TMAB, 8.38 vs. 7.1 Log CFU/g) and lactic acid bacteria (LAB) (8.21 vs. 6.17 Log CFU/g, respectively) than N100% after 30 days of storage. PL application reduced the TMAB and LAB by 1.4-1.55 Log CFU/g and 1.0-2.24 Log CFU/g for the N100% and N50% formulations (P < 0.05), respectively, but negatively affected pH and color, increasing lipid oxidation. JPE mitigated these defects, and combined JPE and PL presented an enhanced antimicrobial effect, with N50% + JPE + PL samples showing similar microbial counts to N100% over the storage. The combination of JPE and PL also significantly reduced nitrosamine levels, highlighting it as an effective strategy to improve the quality and safety of meat products.

Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea

Liubao tea (LBT) with longer storage year is believed to have better sensory quality. The aroma characteristics and fungal community succession during the storage process of LBT were studied using LBT stored for 2-15 years as materials. The results showed that the aroma characteristics of LBT showed significant changes in 3 stages. After 10 years of storage, the sensory quality of LBT was notably improved, with herbal aroma beginning to emerge and a distinctly woody aroma. In addition, fungi were involved in the transformation of substances to affect the aroma quality during the storage of LBT. Aspergillus and Penicillium may help reduce musty and green odors and enhancing woody and herbal odors based on correlation analysis. This study provided useful information on the key aroma compounds and core functional microorganisms that drive the aroma characteristics formation of LBT during storage.

A novel microemulsion loaded with Ligustrum robustum (Rxob.) Blume polyphenols: Preparation, characterization, and application

The low solubility of phenolic compounds in oils limits their protective effect on oil quality. In the present study, novel microemulsions were designed and prepared with Ligustrum robustum (Rxob.) Blume polyphenols extract (LRE) using soybean oil as the oil phase, a combination of Tween80 and Span80 as surfactants, and ethanol as the co-surfactant, and subsequently characterized and evaluated their properties and performance in oil. Results showed that the amount of LRE dissolved in prepared microemulsions could reach 0.025 g/g oil. According to the droplet size, rheology, differential scanning calorimetry, and transmission electron microscopy measurements, LRE had no negative effects on microemulsion structure and increased the particle size, viscosity, and interfacial strength of microemulsion. Moreover, LRE exhibited remarkable antioxidant activities, and the LRE-loaded microemulsions showed no obvious cytotoxicity on Caco-2 cells. Furthermore, the LRE-loaded microemulsions exhibited superior effectiveness in inhibiting oil oxidation during storage, compared to the direct addition of LRE. All results suggest that the microemulsion has the potential used as an embedded material for natural antioxidants in food industry.

Establishment of a surfactant-assisted enzymatic modification method for chlorophyll-protein complexes from Auxenochlorella pyrenoidosa to improve chlorophyll stability

Chlorophylls face significant challenges in practical applications due to their low physicochemical stability. This study investigated the stability of chlorophylls within chlorophyll-protein complexes derived from Auxenochlorella pyrenoidosa and developed a novel surfactant-assisted enzymatic modification strategy to enhance chlorophyll stability. Enzymatic hydrolysis with papain in the presence of Tween 80 increased chlorophyll retention to 88.77%, compared to 78.69% without surfactant, with improved stability observed across a wide temperature range (4-80°C), maintaining chlorophyll retention between 69.41% and 85.09%, as well as under acidic conditions. Mass spectrometry identified 26 chlorophylls and their derivatives, while Tween 80 mitigated the conversion of chlorophylls into undesirable brown compounds, such as pheophytins. Peptidomics and molecular docking analysis revealed that hydrophobic and hydrogen bonding interactions between chlorophylls and specific chlorophyll-binding peptides contributed to enhanced stability. This study presents a promising approach for improving chlorophyll stability through native chlorophyll-binding proteins, particularly for applications in protein-based food matrices.

3D printing of starch-lipid-protein ternary gel system: The role played by protein

This study investigated the printability of a typical food ternary (starch-lipid-protein) gel system and revealed the critical role of protein. The results revealed that a higher content of α-helix and a lower content of random coil in proteins positively impacted the printing accuracy of the ternary gel system. Higher α-helix content in proteins increased the shear rate at the nozzle, ensuring smooth extrusion during 3D printing while also reducing the gel velocity and filament expansion, which led to smoother filament surfaces. Moreover, higher α-helix content and lower random coil content in proteins increased V-type crystalline structures, average molecular size (Rh), and amylose (AM) chains with 100 < X ≤ 1000, while decreasing amylopectin (AP) chains with 6 < X ≤ 12 in starch. These multi-scale structural changes increased A23 content, leading to an increase in the storage modulus of the gel system and improving the mechanical property of 3D printed products, ultimately enhancing printing accuracy.

Random antimicrobial peptide mixtures as non-antibiotic antimicrobial agents for cultured meat industry

Antibiotics, commonly used in cell culture studies to prevent microbial contamination, cannot be employed in Cultured meat (CM) due to potential residues in the final food products. Hence, there is an urgent need to develop novel and safe non-antibiotic antimicrobial agents. Here, we investigated the potential of random antimicrobial peptide mixtures (RPMs) as non-antibiotic antimicrobial agents. RPMs are synthetic peptide cocktails that have previously shown strong and broad antimicrobial activity; however, their use in cell culture media and their effect on mammalian cells have not yet been explored. Here we show that RPMs had no significant impact on mesenchymal stem cells (MSCs) at concentrations that effectively inhibit bacterial growth. RPMs displayed strong bactericidal activity against Gram-positive bacteria, achieving a 6-log reduction of L. monocytogenes in cell culture medium without any cytotoxicity. Additionally, RPMs showed a low occurrence of resistance development with no significant resistance developed in compared with a combination of penicillin and streptomycin. Moreover, LK20 mixture was rapidly digested and a rapid digestion in a simulated digestion model. Our results indicate that RPMs have great potential to serve as safe and effective non antibiotic antimicrobial agents in cultured meat industry.

Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids

Starch-lipid complexes with functional properties have gained extensive attention; however, little attention has been paid to how oleic acid-based lipid types and thermomechanical treatment affect the functional characteristics of starch. This study investigated the effects of five oleic acid-based lipids (oleic acid, monoolein, diolein, triolein, and rapeseed oil) and thermomechanical treatment on the structural and physicochemical properties of wheat starch. The crystal patterns and complexing indices showed that thermomechanical treatment promoted the formation of oleic acid, monoolein, and diolein V-type starch-lipid complexes with an intact granular structure, whereas triolein and rapeseed oil formed complexes with starch. Moreover, oleic acid, monoolein, and diolein significantly altered starch gelatinisation, retrogradation behaviour, more resistant starch formed in their complexes and thus decreased its digestibility. Rheological analyses indicated that the formation of lipid complexes increased the viscoelastic modulus of starch. Our results deepen understanding of the key role of oleic acid-rich lipids in starch-based foods.

The formation mechanism of volatile and nonvolatile flavor substances in sourdough based on genomics and metabolomics

Sourdough technology is known for improving pasta texture, flavor, and quality, but traditional fermented Jiaozi from various regions is still underexplored, especially in terms of flavor formation and microbial communities. This study collected Jiaozi from 16 regions to analyze sensory attributes and flavor indicators. The aroma components of Jiaozi-fermented Chinese steamed bread (CSB) were identified using HS-SPME-GC-MS, LC-MS, and HPLC methodologies. Microbial communities were characterized via genus-level sequencing. The samples were categorized into five groups based on volatile flavor substances, with group A's DZ samples scoring highest on most attributes. 31 significantly different metabolites were identified. In the highest scoring DZ samples, the contents of compounds such as 1-nonanol, octanoic acid-ethyl ester and phenylethyl alcohol differed significantly from the other samples. Saccharomyces and Lactobacillus were closely associated with the characteristic flavor of DZ-Jiaozi. These findings could inform the design of leavening agents to produce CSB with desirable aroma properties.

Green synthesis of gold nanoparticles from pomegranate juice ascertained by a combined approach based on MALDI FT-ICR MS and LC-ESI-MS/MS

This research employs advanced analytical techniques to explore the specific roles of Pomegranate Juice (PJ) phytochemicals in both the reduction and stabilization of gold nanoparticles (AuNPs) obtained by means of juice from wasted fruits. A level 3 for classes annotation, used for MALDI FT ICR-MS data, was useful to provide an immediate visualization of the main involved metabolites in AuNPs synthesis, through van Krevelen diagrams. More than 25 elemental formulae containing at least one Au atom were assigned to AuNPs sample, confirming the formation of organogold complexes. LC-MS/MS analysis allowed a level 2 annotation of polyphenols and carbohydrates involved in metal reduction and AuNPs surface coating. This work highlights the potential of PJ in green nanoparticles synthesis, providing insights into the bioactive compounds responsible for the tunable characteristics of AuNPs.

Nitrogen‑phosphorus responses and Vis/NIR prediction in fresh tea leaves

Nitrogen and phosphorus are essential nutrients for the growth and development of tea plants.However, the nitrogen content (NC) and phosphorus content (PC) in different parts of fresh tea has not been paid attention. In this study, the NC and PC responses different nitrogen stress were analyzed, and a quantitative regression model for predicting NC and PC was established by using Vis/NIR spectroscopy and a variety of intelligent algorithms. Among them, NC and PC of different parts had significant difference. The selection of preprocessing algorithms has a significant impact on the predictive performance of the model. The VMDSG-D1-VCPA-IRIV-SVR prediction model for NC and the VMDSG-CARS-Stacking prediction model for PC have better prediction effects, and the correlation coefficients of the test set are more than 0.85, and the RPD is greater than 1.8. In conclusion, this study is helpful to guide the precise fertilization and in-situ detection of fresh tea leaves.

Prevalence, antibiotic resistance, resistance and virulence determinants of Campylobacter jejuni in China: A systematic review and meta-analysis

Campylobacter jejuni (C. jejuni) is recognized as a serious food contaminant that extensively results in foodborne diseases. Numerous studies have been conducted on the prevalence and antibiotic resistance of C. jejuni, but there is a lack of comprehensive analysis of published data. This study provides a comprehensive overview of the epidemiology, antibiotic resistance, and virulence determinants of C. jejuni in China through a systematic review and meta-analysis. The prevalence levels of C. jejuni from low to high were the humans (5.2 %, 95 % CI: 4.2-6.4 %), foods (12.5 %, 95 % CI: 9.7-15.6 %), animals (15.4 %, 95 % CI: 13.2-17.6 %), and environment (17.8 %, 95 % CI: 9.7-27.7 %), respectively. Furthermore, C. jejuni exhibits high resistance rates to antibiotics such as cefoperazone, nalidixic acid, ciprofloxacin, cefradine, and tetracycline. The overall multi-drug resistance rate (MDR) of C. jejuni was 72.8 % (95 % CI: 62.4-82.2 %), indicating a serious problem with MDR. The resistance of C. jejuni to most antibiotics has increased in the last 20 years. Among the main resistance determinants of C. jejuni, gyrA_T86I and tet(O) had a higher pooled prevalence of 94.8 % (95 % CI: 88.7-99.0 %) and 79.0 % (95 % CI: 66.9-89.2 %), respectively. Furthermore, the high prevalence of virulence-related genes was shown in C. jejuni, such as adhesion (cadF, racR), invasion (ciaB, iamA, ceuE), and toxin (cdtB, cdtC). In summary, C. jejuni has a high prevalence with regional characteristics, and antibiotic resistance of this bacterium especially animal sources remains a serious problem in China. Comprehensive monitoring and control measures for this pathogen are urgently needed to ensure food safety and public health.

Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions

This study compares umami peptides prepared by trypsin hydrolysis and boiling and analyzes their umami intensity and characteristics. Using a taste reconstitution model and taste evaluation analysis, the study revealed that umami peptides prepared by boiling have a higher umami contribution. Myosin and heat shock protein were identified as marker proteins for revealing differences of cleavage sites. Boiling releases a higher proportion of acidic amino acids at the protein cleavage sites p1-p1', whereas trypsin hydrolysis releases more basic amino acids. Molecular docking simulation and electrostatic potential observation showed that acidic amino acid residues have a wider binding range with the umami receptor T1R1-VFT. Acidic amino acids lower the isoelectric point (pI) of umami peptides, enhancing their negative charge at pH 7, which are more likely to bind to the positively charged regions of the umami receptor.

Unleashing the nutritional potential of Brassica microgreens: A case study on seed priming with Vermicompost

Microgreens constitute ready-to-eat functional foods, being rich sources of phytonutrients and phytochemicals. Because of their short life cycle, seed priming is a promising strategy to fortify their functional outcome. Vermicompost was applied as seed priming agent for four Brassicaceae microgreens of nutritional interest. The combination of untargeted metabolomics and in vitro assays highlighted the involvement of phenolics and glucosinolates in the functional traits of microgreens, following species-specific responses. Cress accumulated specific polyphenols at low vermicompost dosage, while daikon mainly accumulated aliphatic glucosinolates. Mustard and red cabbage were found to repress glucosinolate accumulation while eliciting polyphenols following vermicompost fortification. The application of machine learning chemometrics revealed that both families of compounds coordinated the functionality of microgreens in terms of antioxidant and neuroprotective bioactivities, highlighting the importance of optimizing genotype-specific interventions. This research sheds light on nutritional enhancement of functional foods, paving the way toward the establishment of novel sustainable food systems.

Effects of combined enzyme-alkali treatment on swelling ratio and texture of bovine omasal laminae

The combined enzyme-alkali treatment (E-AO) is currently employed in the processing of salted bovine omasal laminae due to its advantages of low alkalinity and mild treatment. This study was aimed at investigating the mechanism by which the E-AO treatment improves the swelling ratio and texture of salted omasal laminae. Urea and sodium dodecyl sulfate (SDS) were used to monitor the contributions of hydrogen bonds and hydrophobic interactions in the processing of omasal laminae. The results indicated that E-AO treatment improved water migration and moisture content, resulting in an increased swelling ratio. Meanwhile, the decreased total collagen content and increased soluble collagen improved the texture of omasal laminae. The expansion and destruction of protein structure were observed through microstructure analysis. This study elucidates the mechanisms underlying quality changes in omasal laminae, providing a theoretical foundation for production of bovine omasal laminae and other by-products containing smooth muscle and connective tissue.

Supercritical carbon dioxide treatment improves the functional properties of pea protein: Application in eggless cakes

The use of plant proteins in food matrices is often limited due to inferior functional properties. Modification of proteins by supercritical carbon dioxide (scCO2) has gained attention in this regard as a safe, chemical-free, and sustainable technique. The present work explores the impact of process parameters of scCO2 modification of pea proteins on its structural and functional properties. This treatment induced the unfolding of protein structure as seen from an increase in intrinsic fluorescence and surface hydrophobicity, altered the secondary structure, and increased the free sulfhydryl groups. The scCO2 treatment positively affected the water and oil absorption capacities and enhanced the emulsifying and foaming capacity and stability. However, the rheological and film-forming properties of scCO2-modified protein were detrimentally affected at 350 bar. scCO2 modified pea proteins (250 bar/45 °C/60 min) revealed a uniform pore size distribution throughout the eggless cake matrix with sensory scores (7.34) comparable to that containing egg (7.59).

Edible blueberry anthocyanin-loaded soybean protein nanofibers/sodium alginate hydrogel beads: Freshness detection of high protein drinks

In this study, blueberry anthocyanins were embedded in soybean protein nanofibers/sodium alginate hydrogel (SNF/SA) to prepare an edible pH-responsive chromogenic hydrogel bead for freshness monitoring of milk, soybean milk and dual protein drinks. The results showed that the encapsulation rate of blueberry anthocyanins was 87.43 %. The loading of blueberry anthocyanins achieved the pH-response color development of SNF/SA hydrogel beads. SS/B3 hydrogel beads (SNF/SA loaded with 0.1 g anthocyanins) showed good color stability when stored in different environments for 96 h. When the SS/B3 hydrogel beads were used for detecting the protein drinks freshness, fresh drinks and spoiled drinks could be clearly distinguished by color of hydrogel beads. In addition, SS/B3 hydrogel beads promoted protein digestibility of protein drinks and protected anthocyanins from degradation in the stomach environment. Therefore, the hydrogel bead was accessible and edible, it could provide a possibility for monitoring the quality changes of fresh protein drinks.

Eco-friendly one-pot preparation of starch smart labels based on natural deep eutectic solvents self-assembly system for monitoring the shrimp freshness

Recently, smart labels for monitoring food freshness provided a powerful strategy to reduce food waste and foodborne diseases. Excellent performance, non-toxicity, and simple process were great challenges for large-scale production of smart labels. The present study proposed a one-pot approach of green preparation for smart labels integrated with curcumin/starch nanoparticles/natural deep eutectic solvents self-assembly system. The curcumin-loaded starch nanoparticles significantly improved the mechanical properties, water resistance and UV resistance of smart labels. The sensitivity to volatile amines was improved, resulting from an increase in the dispersibility of curcumin. In addition, during the monitor of shrimp freshness, the total volatile salt-based nitrogen in shrimp reached 13.23 mg/100 g after 18 h of storage, concomitant with a significant shift in the color of smart labels from yellow to orange. These results highlight the self-assembly system could be directly exploited as readily manufacturable modules to develop a simple industrial method for smart labels.

Metabolic profiling and evaluation of antioxidant and anti-inflammatory properties of Apis cerana cerana Honey from Sansha City, Hainan Province, China

Honey has been recognized for its role in disease prevention through nutritional modulation. In this study, we comprehensively assessed the physicochemical parameters, metabolic profile, antioxidant and anti-inflammatory activities of multifloral honeys produced by Apis cerana cerana in Sansha City (SS), Hainan Province. Metabolomic analysis identified SS honey had multiple bioactive compounds known for antioxidant and anti-inflammatory properties. Compared to A. cerana cerana honey from central regions of Hainan Province, SS honey showed higher levels of TFC (113.80 mg RE/100 g) and TPC (45.86 mg GAE/100 g). Furthermore, SS honey demonstrated greater antioxidant activity, as evidenced by FRAP (1503.16 μmol TE/kg), DPPH IC50 (33.59 mg/mL), and ABTS IC50 (11.03 mg/mL). SS honey significantly reduced the levels of cyclooxygenase-2 (COX-2), interleukin-1β (IL-1β), interleukin-6 (IL-6), inducible nitric oxide synthase (iNOS), and tumor necrosis factor-α (TNF-α) in lipopolysaccharide (LPS)-induced RAW 264.7 cells, along with suppressing the mRNA expression of these inflammatory markers.

Effect of LacBS/LacBP on biogenic amines degradation, physicochemical property, and flavor of Huangjiu

Enzymatic reduction of biogenic amines (BAs) in fermented foods is effective and safe, with minimal impact on food flavor and the fermentation process. This study aimed to efficiently reduce BAs in Huangjiu using laccase. LacBS, LacBP, and LacBV demonstrated extensive substrate specificity for BAs. Additionally, these three laccases were resistant to acidic conditions and stable across a wide ethanol range (3-24 % vol). The effect of temperature on the ability of the three laccases to degrade BAs in Huangjiu was investigated, revealing that LacBS and LacBP had higher total BAs degradation than LacBV at 30 °C + 80 °C. Furthermore, synergistic LacBS/LacBP (at a 1:1 ratio) treatment efficiently increased the degradation of BAs in Huangjiu Sp.4, Sp.8, and Sp.10 by 68.93 %, 72.1 %, and 75.37 %, respectively, without affecting the flavor profile or physicochemical properties. Synergistic laccase system for BAs degradation might be a potential "green technology" for industries of traditional fermented foods.

Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios

Milk protein and hyaluronic acid (HA) at different mass ratios were systemically characterized using the Maillard reaction. Combining FTIR and molecular docking results, both conjugates, α-casein-HA (α-CN-HA) and β-lactoglobulin-HA (β-Lg-HA), were prepared via hydrogen-bond interactions. Binding of HA promotes the structural folding of milk proteins and alters their secondary structures. The α-CN-HA and β-Lg-HA conjugates exhibited significantly improved solubility thermal and antioxidant activity. The functional properties of the conjugates were modulated by varying the ratio of milk proteins to HA. The α-CN:HA 1:2 ratio had the highest denaturation temperature (110.1 °C). For β-Lg-HA, the highest denaturation temperature (112.1 °C) was observed at a 1:4 ratio. Antioxidant capacity increased with decreasing HA content; the highest value was observed at a mass ratio of 3:1 for both conjugates. Our findings suggest that Maillard reaction improves the physiological and functional properties of milk proteins and HA conjugates.

Antioxidant and antimicrobial PSE-like chicken protein isolate films loaded with oregano essential oil nanoemulsion for pork preservation

The oregano essential oil (OEO) nanoemulsion was prepared, and the effects of different added amounts of OEO nanoemulsion on the mechanical and antibacterial properties of PSE-like chicken protein isolate (PPI) film were investigated. Results revealed that the nanoemulsion containing 12 % Tween 80 and 6 % OEO had the smallest particle size (82.46 nm) and the best stability. Compared to the control group, the film of the PPI/OEO-2.5 % treatment group demonstrated superior mechanical properties. With the increase of the concentration of OEO nanoemulsion, the UV transmittance and water contact angle of the films decreased gradually (more hydrophilic), the opacity and water vapor permeability significantly increased, while the thermal stability, antioxidant properties (DPPH scavenging activity, 17.07 % ∼ 56.00 %), and antibacterial properties were markedly enhanced. The PPI/OEO-2.5 % treated film was applied to the preservation of pork, extending the shelf life by 2-4 days. These findings suggested that PPI had great application potential in bioactive packaging materials.

Effect of fatty acid chain length on physicochemical properties and structural characteristics of high-moisture meat analogues based on soy-hemp-wheat protein

Lipids are a crucial factor affecting the quality of meat analogues (MAs). However, there have been no reports on the study of fatty acid (FA) chain length in MAs. Therefore, this study evaluated the effects of different chain length FAs (lauric acid, myristic acid, and stearic acid) on the quality and structure of soy protein isolate (SPI), hemp protein (HP), and wheat gluten (WG) extrudates through methods such as texture, LF-NMR, and SEM. Compared with the control group, as the FA chain length decreased, the hardness and chewiness gradually decreased, and the elasticity gradually increased, especially the lauric acid elasticity increased from 92.51 % to 96.87 %. Compared with the other two FAs, lauric acid enhanced the hydration ability of the extrudate and promoted the formation of intermolecular hydrogen bonds. Overall, the longer the FA chain length, the less it affects the texture and the greater its impact on the fiber structure.

A ERA/Cas12f1_ge4.1 biosensor for rapid, sensitive, and cost-effective detection of Chlamydia psittaci via fluorescence and lateral flow assays

Rapid and accurate detection of Chlamydia psittaci, the causative agent of psittacosis, is crucial for both human and animal health but presents significant challenges, particularly in grassroots health institutions. Our previous PDTCTR fluorescence sensing platform, which combined the engineered Cas12f1_ge4.1 system with recombinase polymerase amplification (RPA), significantly enhanced detection efficiency. However, its requirement for specialized equipment, costly RPA reagents, and absence of visual output restricted its practical application in such environments. To address these limitations, we developed the ERA/Cas12f1_ge4.1 system, integrating Cas12f1_ge4.1 with the cost-effective Enzymatic Recombinase Amplification (ERA). This system enables sensitive detection of Chlamydia psittaci double-stranded DNA within 50 min through both fluorescence and colloidal gold lateral flow assay strips. The platform achieves detection limits of 10 copies/μL for fluorescence and 100 copies/μL for lateral flow. Clinical validation involving 93 parrot samples demonstrated high performance in both detection modes. Fluorescence detection achieved 95.4 % sensitivity, 100 % specificity, a 100 % positive predictive value (PPV), and a 90.3 % negative predictive value (NPV). Meanwhile, the lateral flow assay exhibited 92.3 % sensitivity, 100 % specificity, 100 % PPV, and an 84.8 % NPV. The ERA/Cas12f1_ge4.1 system offers a rapid, accurate, cost-effective, and visually interpretable diagnostic tool suitable for both laboratory and community health centers. This advancement holds significant potential for improving psittacosis diagnosis and control, particularly in resource-limited environments.

Dual-mode detection of Ochratoxin A based on silver nanocluster and phosphate

Ochratoxin A (OTA) is widely present in the environment and has great harm to human safety. Therefore, a simple and sensitive method for OTA detection is urgently needed. Herein, a fluorescence and colorimetric dual-mode immunoassay based on glutathione silver nanocluster (GSH-AgNCs) and phosphate colorimetry was established. For fluorescence mode, the pyrophosphate ion (PPi) can reduce the fluorescence of GSH-AgNCs@Al3+ by chelating Al3+. Meanwhile, the fluorescence can be recovered when PPi is hydrolyzed to phosphate ion (Pi) by alkaline phosphatase (ALP.) For colorimetric mode, Pi can be quantitatively analyzed by MoSb colorimetric method. The linear range of fluorescence mode was 1.25-35 ng/mL with limit of detection (LOD) of 0.54 ng/mL. For colorimetric mode, the linear range and LOD was 6.25-250 ng/mL and 3.13 ng/mL. The detection limits are much lower than the European Union's regulations. And this dual-mode immunoassay showed a satisfactory recovery rate and specificity in detecting real samples.

A self-supported electrochemical immunosensor based on Cu2O/CuO@AuNPs heterostructures for sensitive and selective detection of ochratoxin A in food

Accurate and rapid detection of ochratoxin A (OTA) residues in food can significantly reduce cancer risk due to their potent renal and liver toxicity. Herein, a heterojunction structure material used as enhanced antibody load labels is modified on flexible carbon paper to construct a novel self-supported electrochemical immunoassay for ultrasensitive OTA detection in foods. The heterojunction structure was constructed on Cu2O hexagonal crystal with exposed high-energy facets through galvanic exchange reaction, in which the surface of Cu2O was oxidized to CuO, and Au3+ was reduced to Au0. The Cu2O/CuO@AuNPs/anti-OTA modified electrode exhibited good sensitivity and selectivity for OTA detection due to the synergistic effect of exposed (110) crystallographic facets, the increase of active sites, the copper mixed valence that promotes redox reactions at the interface between electrode and analyte, along with the immune effect of OTA antibody to specific recognition. The OTA sensor shows a linear range spanning 0.05-200 ng mL-1 and a low detection limit of 0.2 pg mL-1, which could be further applied in corn and soybean solution with good recovery ranging from 94 % to 106 %. Moreover, the elliptical joint confidence region result shows that the OTA sensor has good accuracy.

Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an "in-leaf" model with isotopic labeling

Wuyi Rock Tea (WRT) undergoes complex chemical transformations during roasting that significantly influence its aroma. This study explores the mechanisms involved in the formation of key aroma compounds, specifically alkylpyrazines and furans. Using HS-SPME-GC-O-MS and aroma dilution analysis, we identified 15 odor-active compounds, including three alkylpyrazines (2,6-diethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, and 2-methyl-3,5-diethyl-pyrazine) and two furans (furfural and 5-methyl-2-furancarboxaldehyde), with odor-active values exceeding 1. An "in-leaf" labeling approach utilizing isotopically labeled alanine ([15N]-Ala) and glucose ([U13C6]-Glc) was employed to explore the contributions of tea leaf matrix and soluble compounds. Results indicated that the incorporation of two nitrogen atoms from alanine was the predominant pathway for alkylpyrazine formation, while five or six carbon atoms from glucose were primarily responsible for furan formation. Additionally, the insoluble tea leaf matrix contributed 13 % to 32 % of alkylpyrazines and 12 % to 25 % of furans. These findings enhance our understanding of the Maillard reaction's role in WRT's flavor development.

Cytotoxic potential of sunflower meal NaDES and liquid-liquid extracts

Sunflower meal, a by-product rich in proteins and phenolic compounds, has potential applications in food and healthcare due to its bioactive phenolic compounds. However, challenges arise in extracting these compounds, as phenol-protein complexes can reduce digestibility and nutritional value. This study explored phenolic compound extraction from sunflower meal using NaDES and hydroethanolic extract, followed by liquid-liquid extraction (LLE) with organic solvents to recover target compounds. Cytotoxicity assays were performed on breast cancer cell lines and pathogenic bacteria. Acetonitrile was the most effective solvent for phenolic recovery in Choline Chloride:Glycerol and Urea:Glycerol solvents, achieving 80 % and 63 % recovery, respectively. These NaDES combinations reduced cell viability by up to 78.4 % in MCF-7 cells and 74 % in MDA-MB-231 cells. Hydroethanolic extracts showed the highest antimicrobial activity, with up to 100 % bacterial viability reduction. This study confirms NaDES as effective green solvents and highlights their bioactivity, stressing the need for optimal extraction parameters.

Evaluation and categorization of various pea cultivars utilizing near-infrared spectroscopy in conjunction with multivariate statistical techniques

The swift detection of allergenic protein and other nutritional indicators in pea protein is crucial for food and breeding efforts, facilitating the targeted selection of specific pea varieties and the advancement and processing of healthful foods. Using near-infrared (NIR) spectroscopy, spectral data for different pea varieties in the range of 908-1676 nm were collected, which were subsequently integrated with chemical values obtained by conventional methods. Multivariate statistical analysis was employed to optimize, develop, and validate the model for the spectral data. The correlation coefficients of the calibration set based on partial least squares regression (PLSR) models ranged from 0.74 to 0.99, while those of the validation set ranged from 0.20 to 0.99. This study offers a precise and straightforward approach for evaluating the levels of several nutritional indicators, including allergenic proteins in peas, and for classifying different types.

Thiol-modified hyaluronic acid and hydroxyl radical-induced oxidation synergistically enhance the gelling capacity of ginkgo seed proteins

The objective of this work was to investigate the effect of synthetic thiol-modified hyaluronic acid (HASH) on the gelation properties of ginkgo seed protein isolate (GSPI) under non-oxidizing (NOX) or oxidizing (OX) conditions. Under NOX conditions, HASH mediated the disruption of disulfide bonds, leading to a dose-dependent dissociation of GSPI. Conversely, in OX conditions, hydroxyl radical-induced oxidation facilitated the formation of interprotein disulfide bonds. Incremental increases in HASH concentration were found to significantly enhance the textural characteristics of the GSPI gel, achieving optimal elasticity. Moreover, HASH incorporation conferred increased rigidity and porosity to the gel matrix, markedly improving the water holding capacity and reducing the protein leachability. Additionally, OX conditions amplified the beneficial effect of HASH on gel strength and hydration properties. This study elucidates a novel approach for enhancing the gel properties of GSPI and modulating protein-polysaccharide interaction through the chemical modification of natural polysaccharides.

Cost-effective production of meaty aroma from porcine cells for hybrid cultivated meat

Cultivated meats are typically hybrids of animal cells and plant proteins, but their high production costs limit their scalability. This study explores a cost-effective alternative by hypothesizing that controlling the Maillard and lipid thermal degradation reactions in pure cells can create a meaty aroma that could be extracted from minimal cell quantities. Using spontaneously immortalized porcine myoblasts and fibroblasts adapted to suspension culture with a 1 % serum concentration, we developed a method to isolate flavor precursors via freeze-thawing. Thermal reaction conditions were optimized to enhance aroma compound production. Chemical profiling demonstrates that myoblasts produce an aroma profile closer to pork meat than fibroblasts, although serum reduction decreased aroma yield. Sensory analysis supported these findings. Incorporating the optimized aroma extract - derived from just 1.2 % (w/w) cells - into plant proteins resulted in a hybrid cultivated meat with 78.5 % sensory similarity to pork meat, but with a significant 80 % reduction in production costs.

Facile synthesis of olive oil-incorporated oleofilms via high-power ultrasonic emulsification: A sustainable packaging model

This study aimed to construct oleofilms containing a binary mixture of proteins (soy protein hydrolysate and gelatin) and lipids (olive oil, stearic acid, and lecithin) using various ultrasonic emulsification processes. Initially, oleogels (OG20, OG40, OG60, OG80, and OG100) were fabricated with different sonication powers (20 %-100 %), along with control (OG) without sonication. Macrostructure, FTIR, DSC, stability coefficient (57.27 %-79.52 %), oil-binding capacity (68.38 %-97.47 %), and particle size (1364-3532 nm) tests were performed on the oleogels. Oleofilms (OF, OF20, OF40, OF60, OF80, and OF100) were then formulated using the respective oleogels. Their visual, surface, and cross-sectional images were evaluated. The thickness (0.18-0.25 mm) and water content (7.32 %-11.73 %) of oleofilms were investigated. Alterations in color and opacity (3.50-5.49) of the oleofilms were apparent. OF80 exhibited lower water (0.44 g.mm/m2.h.kPa)/oxygen permeability (peroxide value: 2.31-14.30 meq O2/kg), along with improved mechanical properties (tensile strength: 3.25 MPa; elongation at break: 128.23 %). OF80-coated pineapples demonstrated the highest resistance to spoilage.

Preparation of photodynamic-controlled release packaging for pork preservation and its visualization

The current study aimed to synthesize a ZIF-8 metal-organic framework loaded with the Rose Bengal (ZIF-8@RB) as the photodynamic sterilization ingredient to address the uncontrolled release of active ingredients in packaging films. The photodynamic controlled release packaging film was then prepared using a PVDF polymer matrix via uniaxial electrospinning. The microstructure, particle size, excitation wavelength, and singlet oxygen yield of ZIF-8@RB were examined. The results showed that the particle size of ZIF-8@RB was approximately 232.80 nm and a polydispersity index (PDI) of 0.403. The significant reduction in survival rates of E. coli (0.83 %) and S. aureus (0.45 %) following light exposure indicated the antibacterial efficacy. Besides, the photodynamic sterilization condition can be triggered through the color of the homemade pork freshness sensor. Conclusively, the packaging film considerably extended the storage time of pork to 3 days at 4 °C, and the freshness sensor dynamically displayed the preservation process.

Rational design of alginate lyase ALYI1 for improving the antioxidant activity of the alginate oligosaccharides

To achieve the cost-effective alginate oligosaccharides production, we have developed a novel rational design strategy that optimized capture behavior, orientation movement and hydrogen bond interaction of substrate in alginate lyase ALYI1. This approach led to S56D and G258Q advantageous variants balancing the trade-off challenge, particularly S56D, which exhibited a 1.56-fold increase in specific activity and 23.11 % higher activity at 45 °C for 1 h compared to ALYI1. The variants exhibited reduced binding fluctuation and more favorable binding energy compared to ALYI1, which was ascribed to more favorable dynamic hydrogen bonds and binding energy distribution. Furthermore, we innovatively found that alginate oligosaccharides produced by S56D and G258Q displayed increasing ABTS+ and DPPH• radical scavenging efficiencies than those produced by ALYI1. Especially, S56D degradation product demonstrated 10.80 % higher ABTS+ radical and 29.75 % higher DPPH• radical scavenging activities at 1.0 mg/mL. This was attributed to the improved disaccharides and trisaccharides ratios in the product. Our findings provide critical insights and establish a robust foundation for the development of superior biocatalysts for the industrial production of AOS.

Ultrasound-assisted ternary temperature-responsive deep eutectic solvents for extraction of carotenoids from tomato samples

As new green solvents, the low volatility of deep eutectic solvents (DESs) limits their development in natural product extraction. In this work, a series of novel lower critical solution temperature (LCST) type temperature-responsive DESs (TRDESs) were prepared and applied to the extraction of carotenoids from tomato. The highest yields (408.85 ± 4.97 μg/g of lycopene, 68.78 ± 2.00 μg/g of β-carotene) were obtained under the following conditions: extractant DES-16 (methyl 1-benzylpiperidine-4-carboxylate: valeric acid: heptanoic acid = 2:1:1), solid-liquid ratio 1:58 g/mL, extraction temperature 68 °C, and extraction time 44 min. Utilizing the temperature response characteristics of TRDESs, the separation of carotenoids and TRDESs was achieved in a mild way. Upon analysis, hydrophilic polysaccharides were simultaneously extracted and retained in water through the recovery experiment. Green Analytical Procedure Index (GAPI) proved the greenness of the method. This work provides new ideas for DESs in the extraction of natural products.

Differentiation of Citri Reticulatae Pericarpium varieties via HPLC fingerprinting of polysaccharides combined with machine learning

To accurately and reliably distinguish different varieties of Citri Reticulatae Pericarpium (CRP), we propose a novel classification strategy combining polysaccharide fingerprinting and machine learning (ML). First, extraction conditions are optimized using the one-variable-at-a-time method and response surface methodology, and the extraction yield of total polysaccharides reaches 25.15%, with different varieties exhibiting different anti-oxidant abilities. Next, the hydrolysis conditions are optimized for constructing a polysaccharide HPLC fingerprinting, followed by the identification 10 common peaks, including D-Man, L-Rha and D-GalA. Thereafter, among nine supervised ML models, five models with high accuracy (> 0.911) and precision (> 0.926) are selected. Finally, upon combining ML for the classification of CRPs, D-Man, D-Gal, D-Xyl and L-Ara are screened as Q-markers with accuracy, and precision more than 0.944. In summary, we demonstrate the reliability of combining polysaccharide fingerprinting and ML for classifying varieties of CRPs, providing a novel quality evaluation method for the distinguishing natural herbal medicines. CHEMICAL COMPOUNDS STUDIED IN THIS ARTICLE: D-Glucose (PubChem CID: 5793); D-Mannose (PubChem CID: 18950); D-Galactose (PubChem CID: 6036); D-Galacturonic acid (PubChem CID: 439215); D-Xylose (PubChem CID: 135191); L-Rhamnose (PubChem CID: 25310); L-Arabinose (PubChem CID: 439195); Sulphuric acid (PubChem CID: 1118).

Functional lipid diversity and novel oxylipin identification for interspecies differentiation and nutritional assessment of commercial seahorse (Hippocampus) using untargeted and targeted lipidomics

Interspecific lipidological variations in seahorse (Hippocampus), as a functional food resource, profoundly influences its bioefficacy. This study employed untargeted and targeted lipidomics to comprehensively analyse and identify previously uncharacterized lipids in four commercial seahorses. A total of 41 lipid subclasses were discerned, encompassing 1114 and 1219 distinct lipid molecular species in positive and negative ion modes, respectively. Significant interspecific differences were observed in fatty acyls, glycerolipids, phospholipids, saccharolipids, sphingolipids, and sterol lipids across various detection modalities. Triacylglycerols and sphingolipids were dominant lipids in four seahorses. Additionally, 58 oxylipins derived from n-3/n-6 polyunsaturated fatty acids were identified and characterized within seahorses for the first time. Notably, the lined seahorse exhibited a remarkable enrichment in docosahexaenoic acid-derived oxylipins, underscoring its potential as valuable sources of functional lipids. Conclusively, these bioactive lipid profiles were proposed as potential biomarkers for distinguishing different seahorse species and substantiating nutritional values based on multivariate statistical analysis.

Transglutaminase-mediated glycation and crosslinking of β-lactoglobulin: Effect of amino-saccharides on rheological, thermal, and gelling properties

β-Lactoglobulin (β-Lg) was modified with glucosamine (GlcN) or chitosan oligosaccharide (COS) via transglutaminase catalysis to generate the glycated and crosslinked β-Lg (GC-β-Lg), which was investigated for possible property changes. Compared with β-Lg, GC-β-Lg showed more open and disordered secondary structure, enhanced thermal stability within 25-105 °C temperature range, increased particulate size, and higher apparent viscosity in water. Moreover, the used amino-saccharides affected GC-β-Lg's gelation, because COS and GlcN increased gel strength by 158-276 % and 642 %, respectively. Additionally, the gels from the GlcN-glycated β-Lg showed a denser micro-structural feature than those from the COS-glycated β-Lg. Interestingly, this used modification endowed GC-β-Lg with higher ability than β-Lg to form the heat-induced gels with better water holding capacity and less protein leachability. The results highlighted that this transglutaminase-mediated modification could alter β-Lg functionalities efficiently and could generate novel protein ingredients in the food industry, which was influenced by the used amino-saccharides.

Enzymatic colouring for meat without nitrite: Exploration of bacterial nitric oxide synthase fused with YkuN-YumC

This study developed an innovative strategy for colouring meat products without nitrite addition, using nitric oxide synthase (NOS) fused with flavodoxin YkuN and flavodoxin reductase YumC derived from Bacillus subtilis. The results showed that the plasmids containing nos linked with ykuN and yumC genes by rigid linkers were constructed and chemically transformed into B. subtilis 168, and the enzyme fused with YkuN and YumC (NOS-YkuN-YumC) was successfully expressed and then purified. The activity of the fusion enzyme was approximately 12 times greater than that of NOS. In a model system, NOS-YkuN-YumC significantly increased the a*-value (redness) compared to those of the control and the sample treated with NOS (P < 0.05). UV-Vis spectral analysis indicated that metmyoglobin was converted to nitrosylmyoglobin (NO-Mb). In minced meat, the addition of NOS-YkuN-YumC significantly promoted the formation of NO-Mb and enhanced the a*-value (P < 0.05). The colour of the minced meat did not differ significantly between the NOS-YkuN-YumC group and the nitrite group (P > 0.05). This study provides a promising solution for enhancing colour formation in meat products without nitrite.

Chemical composition and mesophilic anaerobic digestion of commercial compostable food packaging: Implications for bio-waste management

This study assessed the chemical composition and mesophilic anaerobic biodegradability (BI) of 34 commercial compostable food packaging products, including sixteen bags, twelve coffee capsules, and six other products (cups, forks and straws). Thermogravimetric analysis and spectroscopy techniques allowed to determine the proportions of polymers (PLA, PBAT, PBS, PHBV, PE, cellulose, and starch) and additives (inorganic and organic). Six compositional clusters were identified: PHBV-based products (BI = 92 ± 1 %), cellulose-based products (BI = 85 ± 9 %), PLA-based products (BI = 30 ± 20 %), PBAT/starch-based bags (BI = 25 ± 8 %), PE/starch-based bags (BI = 9.5 ± 0.5 %), and PBS/PLA-based capsules (BI = 6.6 ± 3.0 %). Only select cellulose-based products (three bags, one cup, and one capsule) and the PHBV-based products (five capsules and one straw) exhibited a biodegradability over 80 %. Analyzing product composition reveals components that affect biodegradability in anaerobic digestion, thus aiding manufacturers to eco-design more sustainable food packaging.

Innovative use of camel whey proteins, quercetin, and starch as ternary complexes for emulsion stabilization at the Micro and Nano scale

Protein-polyphenol and polysaccharide complexes have gained ample research interest as natural emulsifiers. Covalent camel whey protein-quercetin (WQ) conjugates and their non-covalent complexes (WQS) with starch would enhance the stabilization of micron (ME) and nano-size emulsions (NE). Fabrication of WQ conjugates and WQS complexes was followed by their characterization using spectroscopic and electrophoretic techniques. Emulsions stabilized by these compounds were evaluated through microscopy, droplet size analysis, rheology, and oxidative stability assays. Production method and WQS incorporation were considered as variables in the experimental design. Results showed that WQ-conjugate-stabilized emulsions exhibited superior stability compared to control, regardless of the production method. WQS incorporation improved stability, especially in nano emulsions. Covalent-WQ-conjugates outperformed WQS in stabilizing micron emulsions. Starch concentration influenced oxidative stability, with higher concentrations in ternary complexes correlating with decreased stability. These findings underscore the potential of WQ covalent conjugates and WQS ternary complexes to enhance camel whey proteins' emulsifying properties for functional foods.

Analysis of the antioxidant efficacy substances in fermented black mulberry juice and their preventive effects on oxidative stress in C2C12 cells

This study evaluated the in vitro antioxidant activity and bioactive compound content of mixed-strain lactic acid bacteria-fermented black mulberry juice (FBMJ) and its protective effects against oxidative stress using physicochemical experiments and a cellular oxidative stress model. We also performed preliminary analyses of polysaccharide structures in FBMJ and identified the dynamic changes in the phenolic profiles of FBMJ during the fermentation process. The results indicated that FBMJ polyphenols can improve cell vitality and prevent H2O2-induced oxidative stress by reducing intracellular reactive oxygen species concentrations and regulating mitochondrial membrane potential. Metabolomic analysis proposed transformation pathways for FBMJ polyphenols, including the biotransformation of specific phenolic acids, such as hydroxycinnamic and hydroxybenzoic acids, and the degradation of rutin and anthocyanins. These findings will help explain why fermentation enhances the bioactivity of black mulberry juice by elucidating the biotransformation of polyphenolic compounds during fermentation.

Analysis key aroma compounds based on the aroma quality and infusion durability of jasmine tea

The quality of jasmine tea is closely related to the aroma of the tea infusion and the brew durability of the tea leaves. In this study, the aroma components of jasmine tea infusions subjected to multiple brewings were investigated using sensory evaluation, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). 179 and 73 volatile compounds were identified by HS-SPME-GC-MS and HS-GC-IMS. 18 key differential compounds were selected using multivariate statistical analysis, OAV, and ROAV, while 8 key compounds highly positively correlated with the aroma of jasmine tea infusions were identified through PLSR analysis. Methyl benzoate and benzyl alcohol were recognized as key compounds for assessing the durability of tea leaves by plotting the trend of the decay rate of OAV values. The findings offer novel insights into grading jasmine tea and direct enterprises on improving aroma quality throughout the processing of jasmine tea.