In this work, to enhance the antibacterial potential of black rice anthocyanins for food preservation applications, cyanidin-3-O-glucoside (C3G) was isolated and subsequently acylated with capric acid using Novozym 435 lipase as the catalyst. The resulting derivative was identified as cyanidin-3-O-(6 ''-capryl)-glucoside (ACD). This enzymatic modification successfully achieved its goal, as ACD exhibited significantly enhanced antibacterial activity against major foodborne pathogens. Its minimum inhibitory concentrations to Listeria monocytegenes, Staphylococcus aureus, and Vibrio parahaemolyticus were 50.00%-87.30% lower than those of the precursor C3G. After ACD treatment, the bacterial cells displayed twisted and sunken morphologies. The permeability of cell walls and membranes was severely compromised, as evidenced by 78.57%-346.43% increase in extracellular alkaline phosphatase activity and a 60% to 73.5% increase in nucleic acid leakage compared to untreated controls. Furthermore, ACD interfered with intracellular functions, reducing the activities of adenosine triphosphatase and superoxide dismutase by 4.58 U/mL and 4.88 U/mL, respectively, and inhibiting the tricarboxylic acid cycle by 85.2%. This study demonstrated that enzymatic acylation was an effective strategy to enhance the antibacterial efficacy of black rice anthocyanins through multi-target mechanisms, highlighting the potential of ACD as a promising candidate for development as a natural food preservative.

The presence of residual oil bodies (OB) in soy protein isolate (SPI) strongly affects its flavor and functional properties. This study aimed to reduce OB content through pH adjustment (3.5, 6.8, 8.5, and 10.0), followed by centrifugation, and to evaluate changes in physicochemical properties, flavor, and functionality. Samples were stored under different temperatures to assess flavor stability. Flavor characteristics were analyzed using gas chromatography-mass spectrometry (GC-MS) and sensory evaluation, while functional properties included solubility, emulsification, foaming, and gelation. Results showed a significant reduction in OB, with pH 6.8 being the most effective. This decreased fat and protein co-oxidation by 29.2% and 46.2%, respectively, and reduced off-flavor intensity by 12.1% during storage, while maintained or partially improving functional properties. Overall, pH-regulated residual oil bodies reduction (OBR) effectively enhances SPI flavor quality and functionality.

This study systematically investigated the effects and underlying mechanisms of three Maillard reaction products (MRPs)-gluconic acid (GA), 2-furoic acid (FA), and furaneol (FU)-on inhibiting the retrogradation of wheat starch. All three MRPs significantly reduced setback viscosity, storage modulus and hardness, confirming their anti-retrogradation efficacy. FA showed the strongest, dose-dependent inhibition; GA exhibited optimal performance at 4 g kg-1; and FU exerted consistent, concentration-insensitive effects. Structural and dynamic analyses revealed that GA, FA, and FU distinctly disrupted both short- and long-range molecular order, increased and stabilized bound water, and markedly decreased retrogradation enthalpy. FA and GA were particularly effective in suppressing starch crystallinity. Molecular docking simulations further elucidated distinct interaction modes: GA primarily formed extensive hydrogen bonds, whereas FA and FU engaged in combined hydrogen-bonding and hydrophobic interactions. These molecular-level interventions enhanced water retention, stabilized the amorphous starch matrix, and ultimately impeded starch chain reassociation and recrystallization. These findings highlight the potential of MRPs as natural anti-staling agents in model starch systems, providing a mechanistic foundation for further validation in complex food matrices.

ABSTRACT Oleosins, the predominant structural proteins that stabilize plant oil bodies, are increasingly recognized as major allergens in oilseed crops. This review examines how thermal processing hierarchically remodels oleosin structure from primary sequence to quaternary assembly, integrating structural biology, thermodynamics, and immunology to establish a causal chain linking thermal energy input to immunological outcomes. Central to this framework is the identification of a “thermal vulnerability code” embedded within oleosins, comprising two universally conserved core elements—the proline‐knot hydrogen network and hydrophobic clusters within the central hydrophobic domain—and a facultative third element, conserved disulfide bonds present in a subset of oleosins. Disruption of these elements shapes the trajectory of structural remodeling, leading either to allergenicity attenuation through the destruction of conformational epitopes or to allergenicity potentiation through the exposure of cryptic linear epitopes. This framework provides a molecular roadmap for precision thermal processing, offering actionable strategies for developing safer oilseed‑based foods and establishing a new paradigm for plant allergen mitigation.

The rational design of whey protein-based nanocarriers for hydrophobic bioactives has been hindered by the lack of universal guidelines for limited enzymatic hydrolysis that transcend protease specificity. In this study, whey protein isolate (WPI) was subjected to limited hydrolysis (0-5 h, 5-80% degree of hydrolysis) using four proteases (pepsin, trypsin, papain, and neutral protease), followed by thermal incubation at pH 2.0 and 90 °C for 10 h to induce fibril assembly. The structural evolution of the resulting nanofibers was monitored via ThT fluorescence, TEM, zeta potential, surface hydrophobicity and FTIR, while encapsulation performance was evaluated using β-carotene as a model bioactive. A narrow, enzyme-agnostic hydrolysis window (6-10% degree of hydrolysis, achieved within ∼2 h) was identified as both necessary and sufficient to form β-sheet-rich nanofibers with high aspect ratios (>1 μm). Beyond ∼20% degree of hydrolysis, excessive cleavage led to disordered aggregates, accompanied by decreased β-sheet content and colloidal stability. Among all conditions, pepsin-hydrolyzed WPI (2 h, ∼10% degree of hydrolysis) yielded nanofibers with the highest surface hydrophobicity, ζ-potential (+48 mV), and encapsulation efficiency (93.0%) for β-carotene. Moreover, these complexes also retained 86% of β-carotene after 4 weeks of ambient storage, outperforming other enzymatic treatments. This work establishes a limited-hydrolysis framework centered on a specific degree of hydrolysis (6-10%) as a universal design principle for fabricating WPI nanofibers, decoupling fibril formation propensity from protease choice while demonstrating that enzyme specificity within this window dictates functional performance. This approach offers a scalable strategy for the delivery of sensitive lipophilic bioactives in food and pharmaceutical applications.

This study investigated the potential of Maillard reaction products (MRPs) derived from different molecular weight (MW) peptide fractions of sesame meal hydrolysate (F1: <3 kDa, F2: 3-10 kDa, F3: 10-30 kDa, F4: >30 kDa) to improve bread quality and retard staling. The MRPs, particularly those from the 3-10 kDa fraction (F2P), demonstrated superior efficacy. The addition of 1% F2P significantly enhanced the bread sensory quality, increasing overall acceptability by 43.96% and enriching key aromatic components. Simultaneously, it imparted remarkable anti-staling effects, manifesting as a 32.62% increase in moisture content, and a 15.57% and 33.93% reduction in staling rate and starch relative crystallinity, respectively. Comprehensive analysis revealed that F2P optimally inhibited starch retrogradation and water migration. Furthermore, GC-MS and amino acid analysis identified F2P as the richest source of umami amino acids, aldehydes, ketones, alcohols, and heterocyclic compounds. The structure-function relationship was unequivocally established by partial least squares regression, which correlated the 3-10 kDa fraction with the key flavor compounds and improved staling properties. This work highlighted the importance of peptide MW in designing functional MRPs and positions F2P as a natural, multi-functional ingredient for enhancing the sensory quality and extending the shelf-life of bread.

Salted duck egg white, a protein-rich byproduct from industrial processing of salted duck eggs, is often discarded as waste, causing both environmental pollution and economic losses. In this study, an optimized electromembrane filtration (EMF) process was developed for efficient recovery of lysozyme from this high-salt byproduct. Under optimized conditions-feed dilution ratio of 1:1.5 (v/v), applied current of 400 mA, homogeneous ion-exchange membranes, and a processing time of 360 min-a high lysozyme recovery rate of 48.90% was achieved. The recovered lysozyme (EMF-LYS) exhibited high purity and structural integrity, with conserved secondary and tertiary structures, enhanced conformational stability, and significantly improved thermodynamic properties compared to a commercial standard (IEP-LYS). Although a slight decrease in denaturation temperature was observed (71.59 degrees C for EMF-LYS vs. 73.08 degrees C for IEP-LYS), the enthalpy change (Delta H) increased markedly (791.0 J/g vs. 503.6 J/g), suggesting that EMF-LYS adopted a conformation that was more energetically stable despite its marginally lower thermal robustness. Furthermore, EMF-LYS retained full antibacterial activity against Staphylococcus aureus, confirming the preservation of its biological function. These results validate EMF as an efficient and sustainable strategy for the valorization of high-salt protein-rich byproducts, with significant potential for applications in the food and pharmaceutical industries.

Roasting constitutes a pivotal process that influences the ultimate quality of almonds. However, directly linking the changes in the appearance, texture, and flavor to consumer perception remains a major challenge. This study applies an integrated analytical framework combining real-time thermodynamic monitoring, volatile profiling, and explainable artificial intelligence (XAI) to elucidate the relative contribution of visual and textural cues to consumer preference for roasted almonds. Our time-resolved mapping captured moisture-mediated texture evolution and Maillard-driven volatile formation, identifying 65 volatile organic compounds (VOCs) (corresponding to 84 signals including dimers and trimers in the spectral fingerprint). Relative odor activity value analysis quantified 10 key odorants, with (E)-2-pentenal and 3-methylbutanal serving as chemical markers for quality transitions. Hierarchical consumer clustering established three preference groups, which were accurately predicted (88.00% accuracy) by the random forest (RF) model. Shapley additive explanations (SHAP) analysis revealed that physicochemical attributes (color and hardness) contributed over 68.17% of the predictive power, decisively outweighing the combined influence of key odorants. This indicates that visual and textural properties serve as dominant, rapid heuristics in consumer decision-making, potentially preempting detailed flavor evaluation.

To address the rapid lipid oxidation and quality deterioration of coated peanuts during storage, an edible film based on a heterogeneous acetylated starch‑sodium alginate matrix loaded with black rice anthocyanin extract (BRA) was developed in this study, and the content of BRA was optimized. When the BRA content was 0.75‰, the film exhibited the most uniform and dense microstructure. It showed excellent mechanical strength, improved thermal stability and optimal light/water vapor/oxygen barrier performance. Films with different BRA loadings were further applied to coated peanuts, followed by accelerated oxidation of the film-treated samples under thermal and UV conditions. The films achieved stable coverage on the surface of coated peanuts and achieved high sensory acceptance. After 20 days, the films not only improved the retention rate of anthocyanins by 30%, but also slowed down the oxidative deterioration of the samples. The films significantly inhibited the increases in peroxide and acid values, reducing them by 17-31% and 12-21%, respectively, compared to the control. Furthermore, the films effectively maintained the unsaturated fatty acid profile by mitigating lipid degradation. Meanwhile, these films effectively maintained the appearance, color, flavor and texture of the samples, with the film containing 0.75‰ BRA achieving the highest overall sensory acceptance. In general, this film combined physical barrier protection with the antioxidant activity of BRA to maintain the overall quality of coated peanuts.

In this study, a kind of instant kudzu root powder was prepared by twin-screw extrusion combined with ultrafine grinding. Extruded kudzu root powder (EK) and ultrafine extruded kudzu root powder (UEK) were prepared by twin-screw extruder and vibrating ultrafine pulverizer respectively. The effects of extrusion and ultrafine grinding on physicochemical properties, starch composition and instant solubility of kudzu root were revealed. Compared with that of raw powder, the gelatinization degree of EK increased, and that of RDS increased by 5.41

Bread staling, primarily caused by starch retrogradation, remains a significant challenge for the cereal industry. This study investigated the mechanism by which anthocyanins from black rice (AFBR) inhibit starch retrogradation to delay bread staling. Baking conditions were optimized to maximize anthocyanin retention and bread quality, with the optimum parameters determined as 190 degrees C for 8 min at pH 3. The incorporation of 0-2 g kg- 1 (w/w) AFBR improved bread specific volume and texture, forming a uniform and compact crumb structure observed via scanning electron microscopy. In contrast, higher levels (2.5-3.0 g kg- 1) disrupted the gluten network, increasing hardness. Most importantly, differential scanning calorimetry and X-ray diffraction revealed that AFBR addition significantly increased the starch gelatinization temperature while decreasing the retrogradation enthalpy and relative crystallinity after storage. These findings demonstrate that AFBR effectively restricts the mobility and recrystallization of starch molecules. Overall, 2 g kg- 1 effectively delays bread staling by inhibiting starch retrogradation, without compromising bread quality, highlighting its potential as a natural antistaling agent in cereal-based products.

The off-flavor associated with soy protein isolate (SPI) has negatively impacted the full acceptance of plant meat. This study investigated the factors that contribute to the development of volatile compounds as well as the volatile compounds responsible for the off-flavors. The main objective of this study was to investigate the formation of volatile off-flavor compounds in soy protein isolates and plant meat during storage. The samples were stored at 4 ± 0.5 °C, 25 ± 2 °C, and 37 ± 1 °C for durations of 0, 2, 4, 6, and 8 weeks, respectively. They were investigated using physicochemical properties, sensory, electronic nose (E-nose), and gas chromatography-mass spectrometry (GC-MS). The volatile off-flavor compounds were identified and plant meat exhibited significantly higher levels of off-flavors than SPI. Oil bodies, excessive moisture, elevated temperature, and extended storage were recognized as the main factors contributing to the development of off-flavors. Therefore, the extended storage of SPI and plant meat resulted in a continuous reaction that eventually caused the development of volatile off-flavor compounds.

An electrochemical biosensor using gold nanoparticles (AuNPs)-doped bimetallic-organic framework (BMOF) with enhanced peroxidase-like activity was constructed to detect Salmonella Typhimurium (S. typhimurium). The BMOF of CuZr-MOF was synthesized via a two-step method and used as carrier to in situ immobilize AuNPs. Due to the stability of Zr-MOF, the good electrocatalytic ability of Cu (II), and the synergetic effects of AuNPs, Cu (II) and Zr (IV), the prepared AuNPs@CuZr-MOF nanozyme showed improved stability and catalytic activity to H2O2 oxidation. The oxidation reaction was found to be a surface-controlled process of electron transfer and a pH-dependent electron transfer process of oxidation reaction involving two electrons. Further, AuNPs@CuZr-MOF was biofunctionalized with signal DNA probe, forming sDNA-AuNPs@CuZr-MOF nanotags. The biosensing platform was constructed on a glassy carbon electrode modified sequentially with electrodeposited AuNPs, capture DNA probe (cDNA), and BSA. Finally, a sandwich-type detection structure was formed by hybridization reactions between cDNA and target invA gene of S. typhimurium, as well as between invA gene and the sDNA of sDNA@AuNPs@CuZr-MOF nanotags. Under optimized experimental conditions, the biosensor achieved a linear range of 1 × 10−16 to 1 × 10−8 mol L−1 for the target invA gene with a detection limit (LOD) of 6.2 × 10−17 mol L−1 using differential pulse voltammetry measurement (DPV). It was successfully applied to the direct and quantitative detection of invA gene segments in total DNA extracts of S. typhimurium, showing a linear range from 3.5 to 3.5 × 106 CFU mL−1 and a LOD of 0.82 CFU mL−1. The fabricated biosensor exhibited good selectivity, reproducibility, and storage stability, enabling its use for the detection of invA gene segments in contaminated milk, with recoveries between 95.9

Foodborne pathogens are a leading cause of food safety incidents. Here, we developed a highly sensitive dual-channel biosensor for the parallel electrochemical detection of Salmonella typhimurium (S. typhimurium) and Escherichia coli (E. coli) O157:H7 using bimetallic metal–organic framework (BMOF)-based signal nanotags. The BMOF-based nanotags were synthesized by functionalizing gold nanoparticle-doped CuZr-MOF with signal DNA sequences sDNA1 (forming sDNA1-AuNPs@CuZr-MOF nanotag) and PbZr-MOF with signal DNA sequence sDNA2 (forming sDNA2-AuNPs@PbZr-MOF nanotag). The biosensing platform was constructed using two glassy carbon electrodes (GCEs). Each GCE was sequentially modified, first with electrodeposited gold nanoparticles (depAu) and then with the corresponding capture DNA sequences (cDNA1 for channel 1 or cDNA2 for channel 2). Target detection was achieved on the sensing interface via sandwich hybridization: in channel 1, the invA gene of S. typhimurium (tDNA1) was recognized by both cDNA1 on the sDNA1-AuNPs@CuZr-MOF nanotag; similarly, in channel 2, the eaeA gene of E. coli O157:H7 (tDNA2) was recognized by both cDNA2 and sDNA2 on the sDNA2-AuNPs@PbZr-MOF nanotag. Leveraging the high stability and ease of surface modification of UiO-66 (Zr-MOF), along with the enhanced electrochemical oxidation signals from the introduced secondary metal ions (Cu2+ and Pb2+) in Zr-MOF framework, the biosensor achieved parallel detection with wide linear ranges (3.5 to 3.5 × 105 CFU mL−1 for S. typhimurium, and 2.2 to 2.2 × 105 CFU mL−1 for E. coli O157:H7) and low detection limit (LODs of 0.54 CFU mL−1 and 0.80 CFU mL−1, respectively). Furthermore, the fabricated biosensor demonstrated excellent reproducibility, selectivity, and stability, highlighting great potential for practical use in monitoring foodborne pathogens.

5-hydroxymethylfurfural (5-HMF) is a contaminant commonly found in food products and veterinary drug injections. This work presents a direct detection strategy for 5-HMF in real samples without pretreatment, leveraging the electrocatalytic oxidation of 5-HMF on a gold nanoparticle-doped graphene hydrogel nanocomposite (AuNPs-GH)-modified glassy carbon electrode (GCE). The AuNPs-GH nanocomposite was synthesized via a one-step hydrothermal reduction method using polyethyleneimine (PEI) as a dual-function reducing and stabilizing agent. Cyclic voltammetry (CV) revealed enhanced electrocatalytic activity toward 5-HMF oxidation, attributed to synergistic effects between the catalytic AuNPs and conductive GH. The sensor's performance was evaluated using differential voltammetry (DPV) and chronoamperometry (i-t). Under optimal detection conditions, it demonstrated broad linear ranges (DPV: 0.01 - 10 mmol L- 1, i-t: 2 x 10-3 - 4.8 x 10- 2 mmol L- 1 and 4.2 x 10- 2 - 1.3 mmol L-1) and low detection limits (LOD: DPV, 2.13 mu mol L-1; i-t, 1.402 and 34.67 mu mol L-1), along with high selectivity, repeatability and stability. Furthermore, the sensor exhibited antifouling properties in complex matrices, enabling direct 5-HMF determination in traditional Chinese condiments and injectable veterinary drugs. Validation with a standard UV method showed consistency with recoveries of 90.0 % - 101.8 %, confirming its reliability for real-sample applications.

Due to their lipophilicity and low content, the major sesame oleosin allergens, Ses i 4 and Ses i 5, are challenging to identify using conventional techniques. Then, a novel unlabeled electrochemical immunosensor was developed to detect the potential allergic activity of sesame oleosins. The voltammetric immunosensor was constructed using a composite of gold nanoparticles (AuNPs), polyethyleneimine (PEI), and multi-walled carbon nanotubes (MWCNTs), which was synthesized in a one-pot process and modified onto a glass carbon electrode to enhance the catalytic current of the oxygen reduction reaction. The oleosin antibody was then directed and immobilized onto the surface of the electrode, which had been modified with streptavidin (SPA), through the fragment crystallizable (Fc) region of the antibody. Under optimized conditions, the immunosensor exhibited a linear response within a detection range of 50 to 800 ng/L, with detection limits of 0.616 ng/L for Ses i 4 and 0.307 ng/L for Ses i 5, respectively. The immunosensor demonstrated excellent selectivity and stability, making it suitable for the quantification of sesame oleosins. The comparative analysis of various detection methods for sesame allergens was conducted, revealing that the immunosensor achieved a wide detection range and low limit of detection (LOD). Compared to traditional enzyme-linked immunosorbent assay (ELISA), the immunosensor successfully quantified the allergenicity potential of Ses i 4 and Ses i 5 in roasted sesame seeds at temperatures of 120 °C, 150 °C, and 180 °C. This innovative method offers a new perspective for the rapid quantification of sesame oleosins in foods and real-time monitoring of allergic potential, providing significant advancements in the field of food allergy detection.

A systematic extraction protocol involving multiple oil body washing with buffers of NaHCO₃ (pH 10), NaCl, and urea was investigated, and the enrichment of α-helix-rich hydrophobic proteins were monitored by the spectroscopic techniques, while the isolated proteins were identified as oleosin with a relative content of 81.05 %. Dot-blot analysis revealed the allergenicity was enhanced at 150 °C compared to the unroasted state, followed by a decline at 180 °C. SDS-PAGE and size exclusion chromatography showed the formation of higher molecular weight aggregates during roasting, while spectroscopy methods indicated a complex process of protein unfolding, folding, and re-unfolding, along with secondary structure modifications. Molecular dynamics simulations indicated structural alterations and flexibility changes, especially at the N- and C-terminal domains of oleosins, within the phospholipid membrane. Protein-protein docking demonstrated the strong self-association of oleosins after roasting. This study offers theoretical reference for deeper understanding of the structural alterations of sesame oleosins post-roasting.

This study aimed to develop a low-beany Maillard brown soy yogurt (MBSY) and compare its physicochemical properties and flavor with non-Maillard soy yogurt, commercial soy yogurt, and commercial brown yogurt. Response surface optimization determined key process parameters for MBSY: glucose addition of 7.87%, glycine addition of 1.25%, and browning at 95 °C for 2 h. The obtained MBSY showed favorable titratable acidity (74.54 ± 0.23°T) and water-holding capacity (55.67 ± 0.08%), with enhanced DPPH and ABTS free radical scavenging activities of 55.35% and 51.16% and lactic acid bacteria viability of 2.59 × 109 CFU/mL. Textural and rheological analysis showed that the Maillard reaction could reduce the hardness, cohesiveness, and viscoelasticity of MBSY due to disordered protein aggregation forming loose gel networks. E-nose and GC-MS/IMS revealed that MBSY exhibited low-beany compounds and increased yogurt-like and roasted notes. This work demonstrates the potential of the Maillard reaction in improving the functionality and flavor of plant-based dairy products.

The ingestion of red kidney bean products is hindered by the persistent allergenicity of lectins, even after autoclaving. This study examined the modification of lectin allergenicity in red kidney beans by pH-shifting and autoclaving treatments, utilizing BALB/c mouse sensitization, in situ recirculating perfusion, and a bone marrow-derived dendritic cell (BMDC) model for allergenicity evaluation. Compared to autoclaving alone, combined pH-shifting and autoclaving reduced allergic symptoms in BALB/c mice, as evidenced by lower serum IgE, mMCPT-1, GM-CSF, HIS, IL-2, IL-4, IL-9, IL-13, and IL-17 levels and higher IgG1, IgG2a, IL-10, IFN-gamma, and IFN-alpha cytokine release. Moreover, lectin continued to affect intestinal permeability and damaged the barrier despite undergoing pH-shifting and autoclaving treatments. Additionally, the uptake of lectin by BMDCs through mannose receptor-mediated endocytosis was diminished, with an increased susceptibility to endolysosomal degradation. The T-cell polarization was consistent with the mouse experiments, where the balance of Th1 and Th2 cells remained in lectin with pH-shifting and autoclaving treatments though the decreased abundance ratios of peptide YKYDSNAHT and increased abundance ratios of peptide ITKGNVETN in endolysosomal degradation. Therefore, the immunogenicity of lectins could be decreased by pH-shifting and autoclaving treatments, offering insights into the development of hypoallergenic legume products.