Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus

In the present study, a Bacillus subtilis expression system was used to overexpress the gene of nitric oxide synthase (NOS), and the NOS was subsequently purified and added to fermented sausages to assess its colouration ability. The results indicated that NOS activity in the nos-recombinant strain was approximately 58-fold higher than that in the wild-type strain (P < 0.05). In a meat model system supplemented with metmyoglobin, the addition of NOS alone exhibited a significant effect on colour formation (P < 0.05), whereas inoculation with Mammaliicoccus vitulinus enhanced the red colour (P < 0.05). The results of the ultraviolet-visible (UV-vis) spectral analysis showed that more nitrosyl myoglobin (NO-Mb) was formed in the model system. In fermented sausages, the addition of NOS together with the inoculation of M. vitulinus led to a significant increase in the concentration of NO-Mb and the redness value (P < 0.05). The present study offers a potential solution for enhancing the colour formation in fermented sausages using an enzymatic method.

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.

The inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level

The objective of this study was to investigate the inhibitory effect of sodium carboxymethyl cellulose (CMCNa) on the formation of heterocyclic aromatic amines (HAAs) in fried beef patties under low salt conditions. The 0.5-1.5 % of CMC-Na was introduced to minced beef at 1 % NaCl level, and the formation of HAAs was found to be significantly inhibited after fried (P < 0.05). The inhibition observed in the treatment containing 1 % NaCl +1.5 % CMC-Na was found to be statistically significant (P < 0.05). Specifically, compared to the control treatment, the contents of Harman, Norharman and PhIP were effectively reduced by 58.9 %, 66.1 %, and 67 %, respectively, in this treatment. CMC-Na inhibited the generation of HAAs through a water retention mechanism under low-salt conditions and formed a tight three-dimensional gel network structure of the minced meat, thus preventing the migration of fixed water to free water. This helped to mitigate the temperature rise on the surface of the beef patty while reducing the rate of pyrolysis of precursors of HAAs. CMC-Na can be utilized as a food additive during the preparation of fried beef patties under low-salt conditions to significantly diminish HAA formation and enhance food safety.

Heatwave enhance the adaptability of Chlorella pyrenoidosa to zinc oxide nanoparticles: Regulation of interfacial interactions and metabolic mechanisms

Wide application of zinc oxide nanoparticles (ZnO NPs) and increasing frequency of heatwaves (HWs) have posed a great threat to freshwater ecosystems, while phytotoxicity of ZnO NPs mediated by HWs remains unclear. This study aims to link the physiological responses, bio-nano interactions, and metabolic mechanisms of Chlorella pyrenoidosa with ZnO NPs under heat stress. Results demonstrated a temperature-dependent growth inhibition against ZnO NPs, with a higher reduction of growth rate at 24 °C than 28 °C. Accompanied with lower reactive oxidative stress and cell damage at 28 °C, our results indicated that HW could enhance the adaptability of C. pyrenoidosa to ZnO NPs stress. Furthermore, HW induced the variation of algal surface properties, altered interfacial interactions in the bio-nano system, and decreased cellular Zn uptake. Metabolomics analysis supported the temperature-dependent influences of ZnO NPs on C. pyrenoidosa. The phytotoxicity of ZnO NPs was associated with the disturbance of amino acids, fatty acids, and energy metabolic processes, which were mitigated under HW condition, enhancing the responsiveness of algae to the adverse effects. These results emphasize the importance of taking the impacts of HWs into account when evaluating the environmental risks of ZnO NPs.

Improvement of flavor and inhibition of accompanying harmful substances in roasted fish by different tea pre-marinades

Flavor compounds and harmful substances are critical factors influencing the quality and safety of roasted fish. This study study investigated the effects of six different tea pre-marinades on the flavor and the formation of harmful compounds in roasted fish. The results indicated that pre-marination with tea significantly improved the flavor of the roasted fish. The volatile compounds in the roasted fish increased notably after the fish was marinated with tea, including aldehydes such as hexanal, ketones such as heptan-2-one, and pyrazines. Additionally, the content of free amino acids was significantly elevated (P < 0.05). Furthermore, pre-marination with green, black, and oolong teas effectively reduces harmful substances, such as acrylamide, heterocyclic amines, and polycyclic aromatic hydrocarbons, in roasted fish. This study provides a theoretical foundation for utilizing plant extracts to produce high-quality and safe roasted fish products.

Brilliant fabrication of multifunctional collagen-based packaging films with rigid-flexible coupling structure bio-inspired by pangolins

Deformable collagen-based films with superior stability, flexibility and intelligent packaging capabilities remains a substantial challenge. Adopt inspiration from the pangolin's barrier, a biomimetic "rigid-flexible coupling" strategy was employed to develop multifunctional film (Col/DA/ZnO/BW) incorporating collagen (rigid matrix), dibenzaldehyde-terminated polyethylene glycol (DA-PEG, flexible cross-linker), ZnO nanoparticles (reinforcer) and black wolfberry anthocyanins (BW, pH indicator). Structural analyses revealed the uniform film matrix stabilized through covalent and hydrogen bonding. Notable improvements in packaging performances included low water vapor permeability (4.76 × 10-11 g s-1 m-1 Pa-1), favorable UV-light screening capacity (68.71 %), enhanced thermal stability (71.17 °C), superior tensile strength (78.64 MPa), strong antioxidant activity (72.09 % DPPH scavenging) and notable antibacterial efficacy. Moreover, profiting from the pH-responsive nature and excellent biodegradability, the intelligent film enables real-time monitoring of pork freshness and provides an eco-friendly alternative to conventional plastics. This multifunctional film holds great promise for sustainable food packaging, boosting food safety and minimizing environmental pollution.

Underlying mechanisms and effects of ultrasound treatment on the gelling properties, sensory attributes and in vitro digestibility of κ-carrageenan contained frankfurters

The study aimed to investigate the combined effect of κ-carrageenan (KC, 0.2 %, w/w) coupled with different ultrasound (US) treatment duration times (10, 20, 30, 40 and 50 min) on the gelling properties, sensory attributes and in vitro digestibility of frankfurters. The results indicated that the combination of US and KC exhibited effective outcomes in diminishing cooking loss and enhancing emulsion stability of frankfurters (P < 0.05). Meanwhile, the 20-min US treatment combined with KC demonstrated optimal enhancement of the textural characteristics of frankfurters, accompanied by the development of a denser meat protein gel network as compared to the incorporation of KC alone. Furthermore, US treatment for 10-30 min significantly improved the interior colour, springiness and flavour intensity of frankfurters compared to control. Moreover, the primary molecular forces in frankfurters treated with US treatment and KC were hydrogen bonds and disulfide bonds. In addition, US combined with KC compensated for the reduced in vitro digestibility of frankfurters caused by the addition of KC alone, mainly because the cavitation and mechanical oscillation effects induced by US promote the occurrence of hydrophobic groups of meat proteins and contribute to the binding of proteins to digestive enzymes. In conclusion, moderate US treatment (20 min) was identified as optimal, with extended treatment durations (40 and 50 min) leading to protein aggregation, which was detrimental to the quality of frankfurters.

Quercetin-loaded candelilla wax/sunflower oil oleogels: Structural, sensory, and storage properties, and application as fat replacer in emulsion-type sausage

Replacing animal fat with vegetable oil can lower saturated fat levels in meat products; however, it may compromise their texture and flavor. In addition, vegetable oil is susceptible to oxidation. Quercetin is a lipophilic substance with antioxidant properties. We investigated the role of quercetin-loaded candelilla wax (CW)/sunflower oil-based oleogels as fat substitutes in sausages, focusing on shelf life and product quality. CW/sunflower oil oleogels containing quercetin (0.02, 0.04, and 0.06 %, w/w) were prepared and analyzed for structural, physicochemical, and antioxidant characteristics. Quercetin-loaded oleogels showed improved oil-binding capacity and rheological behavior without altering the gel structure. Notably, the oleogel containing 0.06 % quercetin exhibited the highest resistance to oxidation (P < 0.05). These oleogel-containing sausages exhibited markedly lower lipid oxidation and protein degradation, while maintaining structural integrity and sensory quality. Our data indicate that quercetin-loaded oleogels are a promising solution for reducing saturated fat and extending the shelf life of meat products.

Preparation and characterization of Salecan β-glucan-based edible film loaded with lemon essential oil nanoemulsion: Effects on the preservation of chilled pork

Chilled meat is highly prone to microbial spoilage, and edible films with antimicrobial properties offer a feasible solution. In this study, oil-in-water (O/W) nanoemulsions loaded with lemon essential oil (LEO) were developed. Nanoemulsification improved the antioxidant and antimicrobial activities of LEO. The edible films, using Salecan β-glucan as the matrix and incorporating varying ratios of LEO nanoemulsion, demonstrated uniform oil distribution and desirable appearance. Kinetic modeling showed a slow release of LEO from the film by a diffusion-dominated coupled mechanism. The film with 5 % LEO nanoemulsion displayed superior mechanical strength, barrier properties, and prolonged essential oil release, significantly inhibiting spoilage bacteria. Preservation tests confirmed its efficacy in controlling pH, total viable count, TVB-N, and lipid oxidation, thereby prolonging the shelf-life of chilled pork and significantly delaying deterioration in quality indicators such as color and texture. This approach presents a promising method for developing innovative edible films for chilled meat preservation.

Endogenous storage proteins influence Rice flavor: Insights from protein-flavor correlations and predictive modeling

This study investigated the correlation between endogenous storage proteins and aromatic compounds in rice, and their collective influence on rice eating quality. Six rice samples, varying in four endogenous storage proteins through gene editing genetically modified, were analyzed for their sensory characteristics and volatile compounds utilizing GC-E-nose, GC-MS, GC-MS-O, texture analyzer, and sensory evaluation. The results indicated that a total of 55 flavor compounds were identified, with 2-acetyl-1-pyrroline identified as the key aroma compound, positively correlated with prolamin content, while negatively correlated with glutelin and albumin. The concentrations of glutelin and prolamin significantly influence the odor, taste, and texture of rice. Additionally, six prediction models were evaluated, with the optimal Support Vector Regression (SVR) model selected for predicting rice flavor profiles based on protein content. This study provides a foundation for understanding key factors in rice aroma and texture, offering valuable guidance for gene-editing strategies aimed at enhancing rice flavor.

Comprehensive review of emerging analytical methods for pea protein structure analysis: Advances and implications for food science over the last five years

This review explores recent advancements in analytical techniques for characterizing pea protein structure. With growing interest in sustainable protein sources, understanding the relationship between pea protein's structure and its functionality has become essential. This review covers a range of methods used to assess the structural properties of pea protein, focusing on the impact of environmental and processing conditions, as well as interactions with other materials, including mid-infrared spectroscopy, fluorescence spectroscopy, nuclear magnetic resonance spectroscopy, scanning electron microscopy, X-ray methods and calorimetric methods. By elucidating these methods, detailed insights into pea protein's structural and conformational properties as well as its dynamics are provided, contributing to enhance their potential applications. Thus, a comprehensive overview of commonly used analytical techniques for pea protein structure characterization in its different organization levels, aiming to offer readers an understanding of these techniques and highlight their relevance in selecting the most suitable method for analyzing complex matrices.

Geographical origin differentiation of Philippine Robusta coffee (C. canephora) using X-ray fluorescence-based elemental profiling with chemometrics and machine learning

The increasing demand for authenticity and traceability in high-value crops underscores the need for reliable methods to verify the geographical origin of single-origin coffee and prevent fraud. This study explores a rapid and cost-effective approach utilizing Energy-Dispersive X-ray Fluorescence (EDXRF) elemental profiling combined with chemometrics and machine learning techniques. The concentrations of ten elements (K, P, Ca, S, Cl, Fe, Cu, Mn, Sr, Zn) were analyzed in 43 green Robusta coffee samples from four Philippine provinces to assess origin differentiation. Principal Component Analysis (PCA) revealed distinct clustering patterns, while Linear Discriminant Analysis (LDA) achieved 79 % classification accuracy. Random Forest (RF) improved accuracy to 84 %, highlighting its potential for geographical classification. This study serves as a proof of concept for employing XRF-based elemental profiling to differentiate Robusta coffee by origin, providing baseline data to support the development of authenticity and traceability systems within the Philippine coffee industry.

Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, XarOm). Relative odor activity value (ROAV) analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest (RF) were employed to assess the VOCs and predict key aroma compounds comprehensively. The results revealed that red raspberry wine has a higher ester content (64.18% of total VOC content), while black raspberry wine showcased a significantly higher terpene concentration (13.60%). Moreover, the raspberry wine fermented with X16 yeasts demonstrated the highest contents of esters (64.88%) and alcohols (26.21%). In contrast, the RB2 yeasts displayed a higher level of terpenes (9.56%). The ROAV analysis, OPLS-DA, and RF models predicted 11 key aroma compounds in samples. These findings would provide valuable data for the application of commercial S. cerevisiae in the flavor modulation of raspberry wine.

The new insight into the impact of hemocyanin on quality deterioration of Pacific white shrimp during refrigerated storage

This study explored the role of hemocyanin (Hc) in shrimp quality deterioration during storage. Pacific white shrimp (Litopenaeus vannamei) subjected to bloodletting and stored at 4 °C showed 22.97 % and 21.51 % reduction in peroxide value and thiobarbituric acid reactive substance (TBARS) at 3 d, respectively, compared to the control. Furthermore, key quality indicators, including K-value, water holding capacity, color, and total volatile basic nitrogen improved significantly. In washed shrimp model with exogenously added Hc and Cu2+, the effect of Hc group on promoting lipid oxidation was stronger than Cu2+ group, and TBARS level increased by 16.42 %. Cu2+ released from Hc activated adenosine monophosphate deaminase and accelerated inosine monophosphate degradation into hypoxanthine riboside and hypoxanthine, resulting in freshness loss. Hc also activated polyphenol oxidase, leading to shrimp blackening. This is the first study to reveal the impact of Hc and Cu2+ on the quality deterioration of Pacific white shrimp during storage.

Microwave-assisted extraction of raspberry pomace phenolic compounds, and their bioaccessibility and bioactivity

Raspberry pomace (RBP) is rich in phenolic compounds. This study aims to optimize the extraction of phenolics from RBP and assess their bioaccessibility and bioactivity. The extraction process revealed that ethanol 50 % was the most effective solvent. Microwave-assisted hydroethanolic extraction (MAE) significantly outperformed conventional methods, with optimal conditions of 200 °C for 10 min yielding the highest concentrations of total phenolics (68 mg GAE/g RBP) and flavonoids (63 mg RE/g RBP). Eleven phenolic compounds were identified by HPLC-ESI-MS, with gallic acid and protocatechuic acid being the most prevalent. The gastrointestinal digestion revealed that although some phenolics suffered degradation (like ferulic acid and quercetin), phenolics are more bioaccessible and have relevant antioxidant activity. RBP extract exhibited anti-inflammatory activity by downregulating pro-inflammatory IL-1β and upregulating anti-inflammatory IL-10 cytokines in LPS-activated macrophages. These findings underscore the effectiveness of MAE in extracting bioactives from RBP, highlighting its potential in developing functional foods and nutraceuticals.

Oxidation of aquatic products from the inside out accelerates their deterioration: A case study of sea bass (Lateolabrax japonicus) during storage

Sea bass (Lateolabrax japonicus) is favored by consumers, but the oxidation of visceral lipids during refrigeration has not been studied. This research investigates the effect of visceral lipid oxidation on storage quality. The results show that visceral lipids oxidize first, leading to a 1.72, 2.36, and 2.04-fold increase in malondialdehyde, 4-hydroxy-2-nonenal, and 4-hydroxy-2-hexenal levels, respectively. The total free radicals, alkoxy radicals, and hydrogen radicals increased by 18.13 %, 18.17 %, and 9.87 %, respectively. Visceral lipid oxidation damages myofibrillar proteins, reducing sulfhydryl content by 18.11 %. The viscera also promote protein oxidation, particularly of actin. Volatile component and electronic nose analyses revealed significant odor deterioration due to lipid oxidation and protein degradation. Molecular docking confirms that 4-hydroxy-2-nonenal binds to 15 amino acids in β-actin. Therefore, spoilage occurs from the inside out, and viscera should be removed before freezing.

Potential mechanism of dietary palm kernel meal effect on muscle tenderness in Tibetan sheep revealed by proteomics and phosphorylated proteomics

The labe free proteomics technology and 4D labe free phosphorylation proteomics technology was used to systematically analyse the protein expression regulatory mechanisms of muscle tenderness. 59 differentially expressed proteins were screened by proteomic data analysis. Phosphorylated proteomic analysis showed 681 modified peptide levels were changed, of which 235 modified peptide levels corresponded to 132 proteins up-regulated and 446 modified peptide levels corresponded to 253 proteins down-regulated. Then, the two-omics analysis further predicted that the regulatory mechanism of tenderness was mainly based on glycolysis, regulating mitochondrial autophagy, apoptosis, AMPK and HIF-1 signaling pathway to regulate muscle tenderness, which was specifically manifested in the modulation of Ca2+ release to promote the degradation of myofibrillar fibrillar proteins by the relevant proteins, shortening of post-slaughter muscle glycolysis and reducing the degree of muscle glycolysis. Which was verified by WB, P53, ENO5, ALDOA, ENDOG and PINK1 were identified as potential factors for tenderness regulation.

Amphiphilic food polypeptides via moderate enzymatic hydrolysis of chickpea proteins: Bioprocessing, properties, and molecular mechanism

Plant proteins are a promising source for producing amphiphilic polypeptides with tailored techno-functional properties to be used in various food applications, such as fat replacers. This study investigated the effects of moderate enzymatic hydrolysis on amphiphilic polypeptide generation, by understanding the relationship of bioprocess - protein structure - functionality - amphiphilicity mechanism. Compared to non-specific protease alcalase, the specific protease trypsin catalyzed the production of polypeptides with higher surface hydrophobicity and relatively high molecular weight. Trypsin-produced polypeptides exhibited significantly higher water and oil holding capacities, foaming capacities, and emulsification than alcalase-produced counterparts. Furthermore, polypeptide sequences were obtained from proteomics and used to analyze amphiphilicity using Grand Average of Hydropathy (GRAVY) scores and hydropathy plots. Trypsin produced high number of amphiphilic polypeptides with balanced hydrophilic and hydrophobic regions. Molecular dynamics (MD) simulations of selected amphiphilic polypeptides in water-oleic acid systems suggested strong hydrophobic interactions with oleic acid and stable conformations in the interface.

Effect of different natural antioxidants on the quality promotion of pork chip snacks during storage as revealed by lipid profiles and volatile flavor compounds

This study primarily investigated the effects of different natural antioxidants (ascorbic acid, rosemary extract, PostbioYDFF-3®, and NatuProtec®) on changes in the lipid profiles and volatile flavors of pork chip snacks (PCS) during storage via lipidomic techniques and SPME-GC-MS. Compared with the control, the PCS containing different natural antioxidants exhibited obvious reductions in TBARS, peroxide, and acid values after 90-day storage (P < 0.05). At the initial (0 d), middle (45 d), and final (90 d) stage, 30, 32, and 50 volatile compounds and 692, 937, and 1095 lipid molecules were detected, respectively, mainly enriched in the sphingolipid pathway. The lipid hydrolysis of PCS occurred obvious with storage. Correlation analysis revealed that the rosemary extract exhibited the most optimal prevention of oxidative rancidity and maintained the superior quality profiles of the PCS during long-term storage. The present work provided a theoretical basis for the retardation of lipid oxidation during PCS storage.

Improving quercetin bioavailability: A systematic review and meta-analysis of human intervention studies

This systematic review evaluated a total of 31 included human intervention studies that have assessed methods to improve quercetin bioavailability from different formulations and food matrices using urine or blood samples up to July 2024. The bioavailability of quercetin in humans was affected by several factors. 1) Chemical structure: Quercetin-3-O-oligoglucosides exhibited 2-fold higher bioavailability than quercetin-3-O-glucoside, 10-fold higher than quercetin-3-O-rutinoside and ∼ 20-fold higher than quercetin aglycone. 2) Modification of physicochemical properties: In comparison to quercetin aglycone, the quercetin-3-O-glucoside-γ-cyclodextrin inclusion complex showed a 10.8-fold increase in bioavailability, while the self-emulsifying fenugreek galactomannans and lecithin encapsulation, and lecithin phytosome, showed a 62- and 20.1-fold increase, respectively. 3) Food matrix effects: the addition of dietary fats and fibre increased bioavailability by ∼2-fold. This review summarises key factors that enhance quercetin bioavailability, contributing to the development of more effective and practical quercetin supplements or functional foods for better bioactivity of quercetin in humans.

The multifunctional polyvinyl alcohol based diethyl ferulate nano silver film with UV-blocking and antibacterial properties

Food is prone to spoilage due to light and microbial exposure. To address this issue, Polystyrene microspheres @ Polydopamine / Diethyl ferulate / AgNPs (PS@PDA/DEF/Ag) was synthesized via copper-catalyzed azide/alkynyl cycloaddition reaction (CuAAC) and in-situ reduction. Subsequently, it was incorporated into a polyvinyl alcohol (PVA) matrix to fabricate PS@PDA/DEF/Ag/PVA multifunctional films. Derivative thermogravimetric (DTGA) analysis showed the exothermic peak of PS@PDA/DEF/Ag/PVA-4 wt% increased from 265.3 °C to 334.5 °C compared with PVA film. At concentrations exceeding 0.5 wt%, the UV shielding rate of the composite films reached at least 94.0%. The antibacterial experiments revealed that PS@PDA/DEF/Ag/PVA-4 wt% exhibited inhibition zone diameters of 3.8 ± 0.3 mm and 3.2 ± 0.3 mm against E. coli O157:H7 and S. aureus. Furthermore, the multifunctional films significantly prevented milk photooxidation for 3 days, jujubes brownish and strawberries decay for 7 days, demonstrating their effectiveness in antibacterial and UV-blocking food packaging.

Impact of intestinal components on muscle quality deterioration in red shrimp (Solenocera crassicornis) during cold storage

Shrimp intestine has great effect on the muscle quality during long term storage. This study examined the effects of shrimp intestine on the muscle quality of red shrimp (Solenocera crassicornis) during cold storage. Removing the intestine significantly reduced TVC, TVB-N, and TCA-induced protein precipitation levels, mitigating muscle quality deterioration. Proteomic analysis revealed that intestinal proteins (7.6-621.4 kDa) and muscle proteins (1.8-1328.3 kDa) influenced muscle protein metabolism via structural proteins and metabolic enzymes. Peptidomic analysis identified 519 differential peptides (261 upregulated, 258 downregulated) in TS6 vs. CS6 after six days of storage, linked to proteolysis and microbial infection pathways. Additionally, Vibrio and Aliivibrio genera in the intestine increased significantly during storage, with Vibrio abundance accelerating muscle protein degradation. These findings provide insights into improving cold storage techniques and spoilage prevention for aquatic products.

Identification and characterization of novel antioxidant peptides from Yunnan dry-cured beef: A combined in silico and in vitro study

Dry-cured meats are a good natural source of bioactive peptides. However, there is limited information on the composition and antioxidant activity of peptides in Yunnan dry-cured beef (YDB). This study aimed to identify novel antioxidant peptides from YDB using peptidomics, in silico analysis, and in vitro experimental validation while predicting their antioxidant mechanism through molecular docking. A total of 541 peptides were identified in YDB, with the predominant sources being creatine kinase (13.5 %), myosin (10.4 %), and actin (7.4 %). The novel antioxidant peptides VGSYEDPYH (VH9) and FGEAAPYLRK (FK10) demonstrated a high safety profile, with a hemolysis rate of less than 5 %. Notably, VH9 exhibited excellent ABTS radical scavenging activity (IC50 = 19.698 μM), DPPH radical scavenging activity (IC50 = 1500.825 μM), and protection against oxidative stress injury in HepG2 cells. Molecular docking studies revealed that hydrogen bonding and hydrophobic interactions were the primary forces driving the binding of VH9 to the active sites of ABTS, DPPH, Keap1, and myeloperoxidase (MPO). VH9 may protect cells from oxidative damage through radical scavenging, inhibition of reactive oxygen species (ROS) generation, and modulation of the Keap1-Nrf2 antioxidant pathway. Peptides derived from YDB exhibited strong antioxidant activity and showed potential for application as natural antioxidants.

Non-volatile metabolite and in vitro bioactivity differences in green, white, and black teas

Camellia sinensis var. assamica cultivars 'Zijuan' (ZJ, characterized by high anthocyanin content) and 'Mengku large-leaf' (LL, with high content of catechins) are widely consumed in China. Therefore, when processed into green, white, and black teas, differences in composition and biological activities should be detectable. The aim of this work was to explore these potential differences. To achieve that, in vitro bioactivity assays and metabolomics combined with correlation and ridge analyses were applied. Metabolomics revealed that the concentrations of theasinensins, anthocyanins, and amino acids in ZJ teas were higher than those in LL teas. Compared with green and white teas, black teas had higher concentrations of Amadori rearrangement products and theaflavins. Bioactivity assays showed ZJ teas had stronger bioactivity than LL teas. Catechins, procyanidins, and flavone glycosides were identified as key contributors to bioactivity differences rather than anthocyanins. These results suggested that ZJ was more suitable for making functional tea beverages.

Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles

This study evaluated the impact of fermentation methods-noodle fermentation (NF), liquid pre-fermentation (LpF), and crumbly dough fermentation (CDF)-on the aggregation and structural properties of gluten in frozen cooked fermented hollow noodles (FCFHNs) during freeze-thaw (FT) cycles. After FT cycles, the disulfide (SS) bonds of gluten in FCFHNs underwent cleavage, leading to gluten depolymerization. FCFHNs produced through LpF showed the least damage (4.85 %), followed by NF (5.51 %), while CDF demonstrated the most significant degradation (6.28 %). During FT cycles, order-to-disorder conformational transitions were observed in gluten of all FCFHNs. LpF effectively slowed the transition from α-helices to β-turns and random coils, the exposure of aromatic amino acids, and the deformation of SS bonds. Enlarged pores and ruptured gluten networks observed in FCFHNs further corroborated the disruption of ordered structures, with CDF being the most severely impacted. In summary, gluten in FCFHNs produced using LpF exhibited superior aggregation and structural stability.

Algal protein: Structural functionality, advanced extraction technologies, and challenges for applications in food nutrition security

Algal protein emerges as a promising alternative to traditional crop and animal proteins due to its environmental sustainability, nutritional profile, and versatility in food applications. Additionally, its bioactivity and nutritional value make it a novel ingredient across industries such as medicine, agriculture, and animal feed. This review comprehensively examines the structural-functional properties of algal amino acids, peptides, and proteins, emphasizing their roles in enhancing nutritional and technological characteristics in food systems. Advanced protein pre-treatment, extraction, and enrichment methods are analyzed to improve efficiency and scalability. The potential of algal proteins in food additives, medicinal uses, and meat protein alternatives is highlighted, in addition to the challenges they face in food applications. With continuous improvements in extraction technology, species selection, and production scalability, algal protein is poised to integrate into mainstream food systems, offering innovative solutions for food nutrition security and environmental sustainability.

Metabolome of different cultivars of peas, lentils, faba beans and lupins - An 1H NMR spectroscopic exploration of their sensory attributes and potential biofunctionality

The transition to a more plant-based diet embraces a higher consumption of diversified pulses. Understanding the chemical composition of pulses is crucial to decipher their biofunctionality. This study analyzed 14 different cultivars of 4 types of pulses (pea, lentil, faba bean, and lupin) using NMR-based metabolomics. Sucrose, glutamate, and citrate were the metabolites representing the most abundant polar chemical classes (carbohydrates, amino acids, and organic acids). Lupin had a higher content of carbohydrates, and a lower content of free amino acids than the other species. Differences among the cultivars related to carbohydrates were found for peas and lentils, which was reflected in variations in their metabolic pathway potential. Faba beans showed highest concentrations of phenolic compounds. Correlation with data from descriptive sensory profiling enabled pinpointing several amino acids and some organic acids that contributed to explain variations in perceived smell and taste among the cultivars.

Integrated metabolomics and transcriptomics analyses for understanding the mechanism underlying amantadine-induced toxicity in Laminaria japonica

The antiviral agent, amantadine, is widely present in marine ecosystems and poses a significant threat to marine organisms. However, studies on the toxicity of amantadine across the full life cycle of the brown alga Laminaria japonica, particularly during the microscopic gametophyte stage, remain lacking. A comprehensive approach combing biochemical analyses and multi-omics techniques was employed to investigate the mechanisms underlying amantadine-induced toxicity in L. japonica gametophytes. The development rate of algal cells was less than 3 % from 103 to 107 ng/L of amantadine. In total, 1049 differentially expressed genes and 215-231 differential metabolites were detected, with the majority involved in amino acid, lipid, and carbohydrate metabolism. Integrated analysis showed that alginate biosynthesis and glycerophospholipid metabolism were affected, suggesting damage to the cell wall and membrane structure. Key genes (e.g., SOD2) and metabolites (e.g., arachidonic acid and α-linolenic acid), associated with the antioxidant system and arachidonic acid metabolism, were identified, leading to oxidative stress in the algae. Furthermore, the downregulation of genes and metabolites involved in porphyrin metabolism, photosynthesis, carbon fixation, glycolysis, and the pentose phosphate pathway may inhibit ATP supply and NADPH generation, negatively affecting metabolic processes and inhibiting algal cell growth. In contrast to disrupting protein synthesis in juvenile sporophytes, amantadine primarily interferes with photosynthesis and carbohydrate metabolism in gametophytes. These findings offer new insights into the mechanisms by which amantadine impedes the growth and metabolism of algae throughout their life cycle in aquatic ecosystems.

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.

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.

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.

Lipid-based nanocarriers loaded with bioactive compounds in active food packaging: Fabrication, characterization, and applications

New trends in the food industry emphasize safer, more stable, eco-friendly, and value-added packaging solutions. Active packaging has emerged to release or absorb bioactive components, which are often sensitive to physical, chemical and/or enzymatic factors as well as being unstable. Lipid-based nanocarriers (nanoemulsions, nanoliposomes, solid lipid nanoparticles and nanostructured lipid carriers) have demonstrated their industrial potential and efficiency in the uptake, protection, bioavailability and controlled/targeted release of a wide variety of water-soluble, fat-soluble or amphiphilic bioactive substances. Additionally, their reduced size and consequently, high surface-to-volume ratio, give them unique physicochemical attributes, novel characteristics in the final product and biocompatibility as well as adhesion strength with the food packaging, without altering the sensory attributes of the food. Despite these benefits, challenges related to stability, regulatory concerns, and large-scale production must be addressed. This review examines the fabrication, characterization, and application of lipid-based nanocarriers in active food packaging, emphasizing their benefits, challenges, and future potential while further exploring their successful integration into the food packaging industry.

Phytochemical Analysis and Compound Profiling of Boerhavia elegans Stem Extract Using GC-MS

Natural products are essential in drug discovery and have diverse applications in biotechnology. Naturally derived compounds are widely recognized as lead candidates in conventional drug development. Molecular docking has become a valuable tool for predicting interactions between small molecules and drug targets, assisting medicinal chemists in designing compounds with potential pharmacological effects. This study aimed to investigate the phytoconstituents of the methanol extract of Boerhavia elegans stem through gas chromatography-mass spectrometry (GC-MS) analysis and to conduct molecular docking studies of active components against the BCL2 receptor protein. Liquid-liquid extractions were performed using n-hexane, chloroform and butanol, followed by GC-MS analysis of the extracts. Molecular docking studies were conducted on active components identified by GC-MS against the BCL2 receptor protein. GC-MS analysis identified 22 compounds in the extracts, with prominent compounds, including hexadecenoic acid, octadec-9-enoic acid, various benzene dicarboxylic acid esters, hexadecanoic acid derivatives, 13-docosenamide and stigmasterol. Molecular docking revealed that γ-sitosterol, α-sitosterol and campesterol exhibited the lowest binding scores, indicating high affinity. These findings support the traditional use of B. elegans stem in treating various ailments, and the molecular docking results provide insights into potential mechanisms of action of the identified compounds.

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.

Long non-coding RNA ANRIL/p65 negative feedback loop protects intestinal barrier function in inflammatory bowel disease

Patients with inflammatory bowel disease (IBD) demonstrate varying expression levels of long non-coding RNAs (lncRNAs) in their intestinal mucosa, which can potentially impact the function of the intestinal barrier. This impact may occur through the modulation of epithelial cell apoptosis, alteration of intestinal mucosal barrier permeability, and enhancement of inflammatory responses. The objective of this study was to explore the role and underlying mechanisms of the downregulated lncRNA ANRIL in modulating intestinal barrier function in IBD. Notably, ANRIL was found to be significantly downregulated in patients diagnosed with ulcerative colitis (UC), correlating strongly with disease progression. The overexpression of ANRIL in mice treated with dextran sulfate sodium (DSS) resulted in a significant reduction in colonic damage. This was accompanied by the suppression of pro-inflammatory cytokines such as IL-6, TNF-α, and IL-1β, and an improvement in intestinal barrier function. Transcriptome sequencing following overexpression of ANRIL revealed a significant enrichment of the NF-κB signaling pathway. In both DSS-induced mouse colitis and LPS-induced FHC cell models, the upregulation of ANRIL effectively suppressed the activation of the NF-κB pathway. Furthermore, our findings demonstrated that ANRIL competes with YY1 for binding, thereby inhibiting the interaction between YY1 and p65 subunit of NF-κB. This disruption in interaction results in the suppression of transcriptional activation of NF-κB p65, leading to a reduced expression of inflammatory cytokines and the promotion of intestinal barrier function in IBD.Additionally, we identified a negative feedback loop involving ANRIL and p65, wherein p65 binds to the ANRIL promoter, promoting ANRIL expression. In summary, the ANRIL/p65 negative feedback loop represents a potential therapeutic target for protecting intestinal barrier function in IBD.

Ultrasound-assisted optimization extraction and biological activities analysis of flavonoids from Sanghuangporus sanghuang

The fungus Sanghuangporus sanghuang possesses notable medicinal and edible characteristics, displaying a diverse array of biological functionalities. This research endeavor seeks to investigate the procedure of extracting flavonoids from S. sanghuang, and the qualitative and quantitative analysis of flavonoids extraction from S. sanghuang using ultra-performance liquid chromatography (UPLC), and assess its antioxidant capacity and potential antiproliferative properties. The ultrasonic-assisted extraction resulted in a 2.34-fold increase compared to the hot water extraction method. Response surface methodology (RSM) was employed to enhance the extraction process of flavonoids from S. sanghuang. The results indicated that the optimal extraction rate of S. sanghuang flavonoids were achieved at 16.16 ± 0.12 %. This was attained at an ultrasound temperature of 50°C using 80 % ethanol concentration and an ultrasound extraction time of 60 min. The S. sanghuang extract was analyzed using UPLC, resulting in the identification of twenty-six distinct compounds. The flavonoids derived from S. sanghuang have demonstrated the ability to effectively scavenge DPPH, superoxide anions (O2-·), and hydroxyl free radicals (·OH), in addition to exhibiting ferric reducing power. Furthermore, it exhibited inhibitory effects on α-glucosidase. The Pearson correlation analysis revealed a statistically significant positive correlation between the antioxidant capacities, encompassing DPPH, O2-·, ·OH, ferric reducing power, and the inhibited α-glucosidase capability. It has been determined that the activity of α-glucosidase can be inhibited by S. sanghuang flavonoids, and this inhibition can be predicted using a model developed with the MATLAB program. In the current investigation, the study successfully demonstrated the inhibitory effects of S. sanghuang flavonoids on cell proliferation and migration in glioma cells. This was achieved through the analysis of CCK-8 assay and wound healing assay, with statistical significance observed (p < 0.05).

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.

Biological properties of vitamin B12

Vitamin B12, cobalamin, is indispensable for humans owing to its participation in two biochemical reactions: the conversion of l-methylmalonyl coenzyme A to succinyl coenzyme A, and the formation of methionine by methylation of homocysteine. Eukaryotes, encompassing plants, fungi, animals and humans, do not synthesise vitamin B12, in contrast to prokaryotes. Humans must consume it in their diet. The most important sources include meat, milk and dairy products, fish, shellfish and eggs. Due to this, vegetarians are at risk to develop a vitamin B12 deficiency and it is recommended that they consume fortified food. Vitamin B12 behaves differently to most vitamins of the B complex in several aspects, e.g. it is more stable, has a very specific mechanism of absorption and is stored in large amounts in the organism. This review summarises all its biological aspects (including its structure and natural sources as well as its stability in food, pharmacokinetics and physiological function) as well as causes, symptoms, diagnosis (with a summary of analytical methods for its measurement), prevention and treatment of its deficiency, and its pharmacological use and potential toxicity.

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.

A comprehensive review of mycotoxins, their toxicity, and innovative detoxification methods

A comprehensive overview of food mycotoxins, their toxicity, and contemporary detoxification techniques is given in this article. Mycotoxins, which are harmful secondary metabolites generated by a variety of fungi, including Fusarium, Aspergillus, and Penicillium, provide serious health concerns to humans and animals. These include hepatotoxicity, neurotoxicity, and carcinogenicity. Mycotoxins are commonly found in basic food products, as evidenced by recent studies, raising worries about public health and food safety. The article discusses detection techniques such as enzyme-linked immunosorbent assays (ELISA), and quick strip tests. Moreover, the use of various control systems associated with the detoxification of mycotoxinis highlighted. In addition, novel detoxification strategies such as nanotechnology, plant extracts, and omics studies were also discussed. When taken as a whole, this analysis helps to clarify the pressing need for efficient management and monitoring techniques to prevent mycotoxin contamination in the food chain.

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.

Targeted Screening of Fiber Degrading Bacteria with Probiotic Function in Herbivore Feces

Cellulolytic bacteria with probiotic functions play a crucial role in promoting the intestinal health in herbivores. In this study, we aimed to correlate the 16S rRNA gene amplicon sequencing and fiber-degrading enzyme activity data from six different herbivore feces samples. By utilizing the separation and screening steps of probiotics, we targeted and screened high-efficiency fiber-degrading bacteria with probiotic functions. The animals included Maiwa Yak (MY), Holstein cow (CC), Tibetan sheep (TS), Southern Sichuan black goat (SG), Sichuan white rex rabbit (CR), and New Zealand white rabbit (ZR). The results showed that the enzymes associated with fiber degradation were higher in goat and sheep feces compared to cattle and rabbit's feces. Correlation analysis revealed that Bacillus and Fibrobacter were positively correlated with five types of fiber-degrading related enzymes. Notably, the relative abundance of Bacillus in the feces of Tibetan sheep was significantly higher than that of other five herbivores. A strain TS5 with good cellulose decomposition ability from the feces of Tibetan sheep by Congored staining, filter paper decomposition test, and enzyme activity determination was isolated. The strain was identified as Bacillus velezensis by biological characteristics, biochemical analysis, and 16S rRNA gene sequencing. To test the probiotic properties of Bacillus velezensis TS5, we evaluated its tolerance to acid and bile salt, production of digestive enzymes, antioxidants, antibacterial activity, and adhesion ability. The results showed that the strain had good tolerance to pH 2.0 and 0.3% bile salts, as well as good potential to produce cellulase, protease, amylase, and lipase. This strain also had good antioxidant capacity and the ability to antagonistic Staphylococcus aureus BJ216, Salmonella SC06, Enterotoxigenic Escherichia coli CVCC196, and Escherichia coli ATCC25922. More importantly, the strain had good self-aggregation and Caco-2 cell adhesion rate. In addition, we tested the safety of Bacillus velezensis TS5 by hemolysis test, antimicrobial susceptibility test, and acute toxicity test in mice. The results showed that the strain had no hemolytic phenotype, did not develop resistance to 19 commonly used antibiotics, had no cytotoxicity to Caco-2, and did not have acute toxic harm to mice. In summary, this study targeted isolated and screened a strain of Bacillus velezensis TS5 with high fiber-degrading ability and probiotic potency. This strain can be used as a potential probiotic for feeding microbial preparations for ruminants.

Effects of individual and combined doses of added nitrite and nitrate on the quality of dry-fermented sausage

OBJECTIVE

We aimed to investigate the impacts of nitrate and nitrite on the salami fermentation process.

METHODS

Experimental groups of dry-fermented sausage were prepared with 100 ppm nitrite (T1), 150 ppm nitrite (T2), and 100 ppm nitrite+50 ppm nitrate (T3). Salami quality was evaluated after a 30-day fermentation-drying process.

RESULTS

There were no significant differences in residual nitrite levels between T1 and T2, while the T3 samples exhibited the highest residual nitrite. T2 (150 ppm nitrite) showed a significantly higher pH value compared to T1 (100 ppm nitrite). Water activity was lowest in the T2 sample. T1 had a higher thiobarbituric acid reactive substances value than other treatments. In the color analysis, the L* values of T1 and T2 were significantly higher than those of T3, whereas the a* values were significantly higher in T3. In the texture analysis, T3 exhibited a higher shear force than T1 and T2. In the microbial analysis, adding 50 and 100 ppm of nitrite did not reduce the total plate count (TPC) and lactic acid bacteria count. However, T3 had a lower TPC than T1 and T2.

CONCLUSION

The results suggest that different levels of nitrite/nitrate affect salami quality. This study is a valuable resource for understanding how using nitrite and nitrate alone or in combination affects quality in salami production.

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.

Drying kinetics and thermodynamic analysis; enhancing quinoa (Chenopodium quinoa Willd.) quality profile via pre-treatments assisted germination and processing

Pre-treatments assisted germination is an efficient technique to enhance the nutritional profile of Quinoa (Chenopodium quinoa Willd.). The present study investigated the impact of pre-treatments assisted germination of quinoa nutritional, anti-nutritional, and structural properties. Quinoa grains JQ-778 were subjected to various pre-treatments including soaking, ultrasound at 28 kHz &40 kHz (US 28 kHz, US 40 kHz) for 30 min followed by germination over 96-hour at 25 °C in a Biochemical-Incubator, 12/12 h dark and light dried at temperatures 50 °C, 60 °C, 70 °C, and combined temperatures (70 °C, 60 °C, 50 °C). Among evaluated models, page and logarithmic showed the best fit, presenting the highest, R2 ≥ 0.9991, X2 ≤ 0.0013, RMSE ≤ 0.0022, and RSS ≤ 0.0201. Moisture diffusion varied from 3.74 × 10-9 to 8.36 × 10-9, with R2 0.9272 to 0.9837, and energy activation from 18.25 to 28.41 kJ/mol with R2 0.9533-0.9896. US 40 kHz significantly lowered drying time without affecting germinated quinoa grains bioactive components or other qualitative factors. Ultrasonic pre-treatment at 40 kHz and drying at 60 °C yielded the highest antioxidant potency composite index of 98.78 %. The contentof phytic acid and tannin dropped by 66.66 to 82.99 % and 31.48 to 41.60 %, respectively (p < 0.05). Each treatment significantly altered quinoa's quality attributes. Principal Component Analysis revealed significant correlations between analyses, explaining 80.37 % variability. The intensity of functional groups decreased in the infrared spectra, although the transmission of signals was greater in pretreated samples than in control. Scanning electron microscopy analysis showed extensive fragmentation and surface erosion of quinoa grains after ultrasound treatment. Our data suggests that ultrasound-treated quinoa grains may enhance their nutritional value, making them a suggested source of high-protein grains, bioactive components, with distinct structural properties.

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.

A review on research advances in efficient approaches to augment hydrothermal techniques for starch functionalization: Mechanisms, properties and potential food applications

The applications of hydrothermally modified starches in conventional water media, such as distilled water (DW), are limited due to their poor performance. Therefore, researchers are introducing innovative techniques in various environments, including ethanol solutions, salt solutions, acidic or alkaline conditions, plasma-activated water (PAW), and hydrogen-infused water (HW), to enhance the efficiency of annealing (ANN) and heat moisture treatment (HMT). The present review discusses these new approaches aimed at improving the performance of ANN and HMT, their potential mechanisms for starch modification, the resulting changes in the functional properties of starch, and their role in various food applications. Additionally, it systematically elucidates the challenges, opportunities, and future directions in this field. Unlike classical water-based ANN or HMT, innovative and sustainable approaches adopted for hydrothermal methods drastically enhance the structural stability, resistance to digestive enzymes, and low-temperature storage stability of starch. However, these changes depend on controlled parameters, such as the concentration of ethanol or salt, pH of the medium, incubation time, moisture level, treatment temperature, and starch properties (e.g., amylose/amylopectin ratio) during treatment. This consolidated report on cutting-edge techniques designed to enhance the effectiveness of hydrothermal modifications seeks to expand the potential applications of ANN and HMT in food-grade products.

Advances in mycotoxin detection techniques and the crucial role of reference material in ensuring food safety. A review

Mycotoxins, toxic secondary metabolites produced by fungi, pose a significant threat to food safety and human health. The occurrence of mycotoxins in food commodities necessitates accurate and reliable detection methods. Advanced detection techniques, such as chromatographic techniques and immunochemical assays, have improved sensitivity and specificity. However, the lack of standardized reference material, particularly in less privileged countries, hinders method validation and proficiency testing, ultimately affecting mycotoxin testing and regulation. Moreover, these techniques are complex as they require specialized equipment, and well-trained personnel, thus limiting their practical applications. This comprehensive review provides an up-to-date overview of the occurrence of mycotoxins and recent advancements in detection methods. It examines the crucial role of mycotoxin standards as reference materials for ensuring reliable results in mycotoxins analysis in agriculture commodities. The review addresses emerging challenges, knowledge gaps, and future research directions in mycotoxin detection and reference material development. By synthesizing existing literature, this review aims to provide valuable resources for researchers, policymakers, and other stakeholders in food safety, highlighting the importance of integrated approaches to mitigate mycotoxin contamination and ensuring food safety.

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.