Food-grade particles capable of efficient interfacial adsorption and robust interfacial layer formation are highly desirable for stabilizing multiphase food colloids. In this study, shellac–ethyl cellulose Janus-like nanoparticles (SL–EC JLN) were fabricated by flash nanoprecipitation and systematically characterized in terms of their structure, physicochemical properties, stability and oil–water interfacial behavior. FE-SEM revealed the presence of dumbbell-like particles with anisotropic features, while FTIR, DSC and TGA analyses further distinguished the SL–EC JLN from the single-component nanoparticles (SLN, ECN) and their physical mixture (ECN + SLN). Compared with SLN, ECN, and ECN + SLN, the SL–EC JLN exhibited superior physical stability during storage. In addition, the SL–EC JLN remained stable under pH, ionic strength, and thermal stresses. At the oil–water interface, SL–EC JLN exhibited enhanced adsorption kinetics and interfacial reorganization, as reflected by the lowest quasi-equilibrium interfacial tension and higher diffusion, penetration, and rearrangement rate constants. The SL–EC JLN displayed more pronounced frequency dependence of the interfacial dilatational modulus and more regular nonlinear stress–deformation loops, suggesting a more coordinated interfacial organization with greater adaptability to large-amplitude deformation. These findings suggest that the co-assembled SL–EC Janus-like particle architecture contributes to improved colloidal stability and interfacial regulation, providing a basis for the rational design of food-grade anisotropic particles for advanced interfacial engineering.

Conventional co-delivery systems often fail to survive in harsh physiological environments due to the lack of underlying mechanistic synergy. Inspired by natural symbiotic paradigms, this study evaluated a mutualistic assembly combining astaxanthin liposomes (AL) with coated probiotics (CP) to investigate their defensive behaviors under hydrogen peroxide–induced oxidative stress. In oxidative stress models, this system exhibited robust phenotypic protection, significantly preserving probiotic viability and mitigating biomolecular and structural damage, as evidenced by reduced membrane lipid peroxidation, protein carbonylation, and lactate dehydrogenase leakage. Interfacial thermodynamic and spectroscopic analyses confirmed that an oxidative stress-induced entropy-dominated mode dictated the dynamic enrichment and stable anchoring of AL on the bacterial surface, which in turn facilitated the localized antioxidant action of astaxanthin to efficiently neutralize destructive reactive oxygen species including hydroxyl radicals. Furthermore, high–resolution mass spectrometry elucidated the bidirectional synergistic defense characteristics of this mutualistic symbiotic system, demonstrating that by establishing a balanced network of oxidative interception and microenvironmental chemical shielding, the components jointly constructed a highly resilient assembly. Taken together, this study provided robust theoretical and strategic support for the development of advanced probiotic delivery platforms with exceptional environmental resilience.

Sea cucumber male gonads are valuable by-products of sea cucumber processing. However, it remains unknown whether sea cucumber male gonads are capable of resisting testicular damage and spermatogenesis disorder. Animal experiments showed that sea cucumber male gonad peptide (SCSP) supplementation can promote the quality of sperm and the integrity of the blood-testis barrier (BTB) and maintain the normal morphological structure of both the testicles and epididymides. In addition, SCSP reduced testicular oxidative stress and decreased serum TNF-alpha and IL-6 levels by 42.27% and 22.60%, respectively. Immunohistochemical staining showed that SCSP facilitated the expression of Bcl-2, ZO-1, and occludin in testes. Correspondingly, SCSP significantly promoted the expression of Bcl-xl, tubulin, beta-catenin, and connexin 43 and decreased the expression of Bax, Bad, Caspase-3, and p-p38 MAPK. The findings of this study suggested that SCSP alleviated testicular damage and spermatogenesis disorder not only by inhibiting inflammation and cell apoptosis but also by promoting the recovery of the BTB structure by restraining the p38 MAPK signaling pathway. The findings provide potential value for exploiting future food in SCSP applications. (c) 2027 The authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

To overcome the instability of astaxanthin (AST) during processing and gastrointestinal delivery, this study developed a multifunctional nanocarrier through the precise self-assembly of lipid bilayers that incorporated d-α-tocopherol polyethylene glycol 1000 succinate, a widely used biocompatible surfactant known as TPGS. Multidimensional characterization results demonstrated that the incorporation of TPGS formed a stable hydration layer, contributing to the distinctive mushroom-cloud-like architecture on the liposome surface. Spectroscopic analysis confirmed that the hydrophobic segment of TPGS was effectively embedded into the lipid membrane through intermolecular forces, while the hydrophilic segment formed an orderly arranged structure at the interface. Interfacial analysis revealed that low-concentration TPGS formed an ordered monolayer through a membrane-anchoring strategy, thereby assembling into a three-dimensional protective architecture on the liposome interface. This structure significantly enhanced transepithelial transport and antioxidant activity, while also demonstrating excellent biosafety in subsequent in vitro assays. This study presents an innovative and robust delivery system for AST through molecular-level interface engineering, advancing the application of functional amphiphilic polymers in the field of precision nutrient delivery.

Traditional chitosan production, involving chitin extraction and deacetylation, relies on harsh high-alkali chemical processing, which raises safety and sustainability concerns. This study proposes an atmospheric-pressure plasma pretreatment strategy to enhance deacetylation efficiency and structural quality during the alkaline deacetylation of chitin extracted from crab shells to produce chitosan. Comprehensive characterisation using Fourier transform infrared spectroscopy, proton nuclear magnetic resonance, X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, scanning electron microscopy, atomic force microscopy, X-ray photoelectron spectroscopy and molecular weight analysis reveal that plasma selectively etches the amorphous domains and weakens glycosidic linkages, thereby improving mass-transfer efficiency during deacetylation. Under 40-50% NaOH, plasma-treated samples achieve markedly higher deacetylation degrees (PAW post-processing: 65-74%) than those of the conventional method (traditional chemical method: 58-67%), together with higher crystallinity (up to 31.18%) and enhanced thermal stability. These molecular and interfacial modifications collectively enhance antibacterial performance, enlarging inhibition zones against Staphylococcus aureus and Pseudomonas aeruginosa to 14.57 ± 0.45 mm and 14.16 ± 0.06 mm, respectively. Overall, plasma pretreatment is an environmentally benign and structurally beneficial approach for producing high-performance chitosan from crab shells.

Cold plasma (CP) is an eco-friendly, non-thermal technology attracting interest for seafood preservation and by-product valorization, yet its translation to crab processing remains limited. Crabs are high-value aquatic products, but their benthic lifestyle and intensive post-harvest handling elevate microbial risk, while shell-dominated by-products create substantial waste burdens. CP generates reactive oxygen and nitrogen species (RONS) that can inactivate microorganisms and may support greener processing of shell matrices; however, excessive RONS can accelerate lipid oxidation and protein modification, compromising quality. This review synthesizes advances relevant to crab processing, covering CP device configurations, RONS formation and delivery, and effects on microbial safety, oxidation/quality indices, sensory attributes, and shell-waste valorization. Distinct from general CP reviews, we organize the evidence around crab-specific matrices (meat/paste versus shell/by-products) and value-chain intervention points, including post-harvest handling and in-package decontamination, temporary culture/holding, and shell-waste processing. Where crab data are reported, we summarize quantitative endpoints for microbial reduction and oxidation/quality (e.g., peroxide value, TBARS, protein carbonyls, and color/texture) and describe parameter–response trends; where evidence is sparse, we clearly label mechanistic inference from broader aquatic-food studies. Finally, we discuss industrial translation by summarizing major scalability and cost drivers and by highlighting data gaps that currently limit techno-economic assessment. Future work should prioritize standardized reporting, pilot-scale validation, and optimization strategies that balance microbial safety with oxidation-sensitive quality.

Tropomyosin (TM) is the major allergen in crustacean products, yet most hypoallergenic studies remain limited to purified protein models. In this study, Chinese mitten crab (Eriocheir sinensis) meat was directly treated to evaluate TM allergen-related reactivity and quality changes. Among the investigated methods, alternating magnetic field (AMF) exhibited the most pronounced inhibitory effect, with a 30-min treatment achieving the lowest relative IgE binding capacity. Structural analyses revealed that this reduced allergen-related reactivity was driven by local conformational adjustments and moderate TM aggregation, rather than extensive polypeptide degradation. Concurrently, AMF treatment effectively preserved the comprehensive quality of the crab meat, exerting minimal impact on protein integrity, microstructure, water distribution, physicochemical properties, and flavor characteristics. Overall, AMF emerges as a promising non-thermal strategy for mitigating TM allergen-related reactivity while maintaining premium meat quality.

The aim of this study was to investigate the molecular mechanisms by which synthetic microbial communities (SynComs) modulate flavor formation in fermented bonito using an integrated approach based on proteomic and untargeted metabolomic analyses. The results showed that SynCom inoculation effectively shifted the microbial framework from a stochastic background state toward a more structured community, with Kluyveromyces marxianus identified as a key contributor to enhanced fungal diversity. Multi-omic results revealed that the Staphylococcus carnosus and Lactiplantibacillus plantarum established an umami foundation through nucleotide metabolism and primary proteolysis. The addition of Bacillus coagulans enriched pathways related to inositol phosphate metabolism and arginine biosynthesis, which was associated with modulation of proteolytic intensity and a more balanced accumulation of umami-related amino acids, potentially contributing to improved fermentation performance. Concurrently, Kluyveromyces marxianus primarily influenced aroma development by enhancing the expression of flavor-conversion enzymes and upregulating the category “phenylalanine metabolism”, leading to the enrichment of volatile aromatic compounds. Furthermore, the AMPK and calcium signaling pathways were significantly enriched, suggesting a possible association with cellular energy-related regulatory processes during fermentation. This interspecific metabolic complementarity enhanced sensory quality, resulting in stronger umami intensity and a multi-layered aromatic profile that included unique markers such as 2,7-octadien-1-ol and 2,5-heptanedione. These findings provide theoretical guidance for the precise regulation of fermented seafood quality using designed SynComs.

Freezing is a common preservation technique that extends the shelf-life of food by inhibiting microbial and enzymatic activity. Among the various methods, liquid nitrogen quick-freezing (LNQF) stands out for its ultra-rapid freezing rate, which is pivotal for preserving the quality of highly perishable aquatic products. However, a comprehensive framework linking the physical advantages of LNQF to the underlying biochemical mechanisms of quality preservation is lacking. This review systematically bridges this gap by comparing the operational principles, advantages, and limitations of predominant LNQF methods, including immersion freezing, cold gas cycle freezing, and spray freezing. This study then meticulously details the quantitatively demonstrated benefits of LNQF on the quality parameters of various aquatic products. A key distinct contribution of this review is the proposal of ferroptosis, an iron dependent, lipid peroxidation-driven cell death pathway, as a novel and plausible mechanistic hypothesis to explain the quality degradation inhibited by LNQF. Furthermore, this review explores the synergistic potential of combining LNQF with pretreatment. Finally, we provide a critical outlook on intelligent process control and sustainable development within the field. This work not only synthesizes current knowledge but also provides a new theoretical lens (ferroptosis) and a practical framework (hybrid techniques) to guide future research and innovation in the high-quality frozen aquatic product industry.

The flavor characteristics of three commercially important, cultivated mussel species (Mytilus coruscus, Mytilus galloprovincialis, and Perna viridis) were investigated through analyses of free amino acids, organic acids, 5′-nucleotides, fatty acids, and volatile organic compounds (VOCs). Distinct differences among species–sex groups were observed in both volatile and non-volatile flavor compounds. M. coruscus and M. galloprovincialis showed greater umami potential than P. viridis. Female M. galloprovincialis exhibited the highest equivalent umami concentration (EUC) (2.56 ± 0.21 g MSG/100 g), whereas male M. galloprovincialis and male M. coruscus contained the highest levels of sweet-tasting amino acids (605.42 ± 28.72 mg/100 g) and umami-tasting amino acids (209.29 ± 13.31 mg/100 g), respectively. Gas chromatography–ion mobility spectrometry (GC-IMS) analysis identified 67 volatile compounds, and 12 key discriminative volatiles were selected, including three aldehydes, four ketones, three alcohols, 2-ethylfuran, and acetic acid. Males generally showed higher omega-3 polyunsaturated fatty acids (ω-3 PUFAs)and omega-6 polyunsaturated fatty acids (ω-6 PUFAs) proportions than females, with the highest ω-3 PUFAs proportion in male M. coruscus (45.12 ± 0.22%) and the highest ω-6 PUFAs proportion in male P. viridis (8.13 ± 0.30%). Correlation analysis suggested that ω-6 PUFAs were more closely associated with aldehydes, whereas ω-3 PUFAs were more closely associated with alcohols and ketones. These associations provide preliminary evidence for understanding flavor differences among cultivated mussel groups.

Salted and dried Spanish mackerel (SDSM) is highly susceptible to lipid oxidation and microbial spoilage during storage, compromising its sensory and nutritional quality. The purpose of this study was to investigate the efficacy of natural additives—clove, cassia, tea polyphenols, rosemary extract, lysozyme, and nisin—in inhibiting fat oxidation and microbial growth in SDSM and to develop a predictive shelf-life model under different storage conditions. The 0.3% tea polyphenols + rosemary extract treatment group had the lowest peroxide value (POV) and thiobarbituric acid (TBA) values, with the best sensory score of 4 as the reference point. The POV content increased from 0.702 to 3.145 meq/kg before decreasing to 0.848 meq/kg, and the TBA value increased from 0.024 to 0.324 mg/kg. This group also demonstrated the most significant inhibition of fat oxidation, along with the highest sensory scores and longest shelf life. Although the 0.3% lysozyme-treated group demonstrated the greatest bacteriostasis, it had the lowest polyunsaturated (10.89%) and highest saturated (45.43%) fatty acid content. Furthermore, SDSM shelf life could be extended to 12 weeks by reducing additive levels and using vacuum packaging. Finally, an SDSM shelf-life prediction model was developed using TBA values as the criteria, with relative errors ranging from 2% to 10.8%. This study is the first to report the inhibition of fat oxidation in SDSM by the addition of natural bacteriostatic and antioxidant agents. Thus, these findings fill a critical gap in SDSM preservation research by demonstrating the potential of natural preservatives and providing a theoretical foundation for SDSM preservation.

Marine oils rich in phospholipid-bound polyunsaturated fatty acids are susceptible to oxidation; however, traditional evaluation indices poorly capture their complex degradation pathways. This study employed reversed-phase high-performance liquid chromatography-tandem mass spectrometry to profile oxidized phospholipids (oxPLs) in Antarctic krill oil (AKO), Sea cucumber oil (SCO), and Mussel oil (MO) during storage at 40 °C. Sixty-nine oxPL molecular species were identified, with compositional dynamics closely linked to native PL profiles: oxPCs dominated in AKO (accounting for 58.3% of total oxPLs), oxPEs in MO (62.7%), and oxidized plasmalogen-PEs in SCO (41.5%). The dihydroxy-to-epoxy oxPL ratio emerged as a robust kinetic indicator, exhibiting a logarithmic growth across all oils and enabling prediction of oxidation progression (R2 = 0.8305-0.8814). Pro-oxidation experiments revealed distinct transformation pathways: directly oxygenated intermediates (PL-OH and PL-OOH) peaked early (at 12-24 h) and then declined, while carboxyl-type oxPLs accumulated continuously, indicating that chain cleavage predominates at later stages. This work establishes oxPL profiling as a precise tool for mechanistic insight and quality control of PL-based marine oils.

The κ- and ι-carrageenans are widely used as food hydrocolloids for their gelling, thickening, and stabilizing properties. However, their structural heterogeneity and highly hybrid compositions hinder the characterization and quantification of structural units, rendering product quality evaluation and functional studies difficult. In this study, an enzymatic glycomics strategy was developed for the quantitative analysis of κ- and ι-carrageenan structural units. The bifunctional carrageenase Cg82Mf was used to simultaneously release κ- and ι-type oligosaccharides from carrageenan chains, and the hydrolysates were analyzed by ultra-performance size-exclusion chromatography coupled with high resolution mass spectrometry (UPSEC-HRMS). Five structurally defined oligosaccharide standards were enzymatically prepared to establish quantitative curves, including neo-κ-carrageenan di- and tetrasaccharides and neo-ι-carrageenan di-, tetra-, and hexasaccharides. Application to 12 commercial carrageenan additives revealed marked differences in composition and structural-unit contents, with the total contents of quantified structural units ranging from 5.84% ± 1.32% to 76.44% ± 8.45%. Principal component analysis further distinguished κ- and ι-dominant carrageenans and visualized differences in composition and content among samples. This study establishes a quantitative glycomics workflow for κ- and ι-carrageenans and provides a practical tool for quality assessment and standardization of commercial carrageenan products.

Janus nanoparticles have attracted widespread attention in co-delivery and controlled release of nutraceuticals due to their anisotropic composition and properties. This study reported a novel method for preparing ethyl cellulose-zein Janus nanoparticles loaded with quercetin and curcumin. Morphological observations indicated that the Maillard reaction-mediated nanoprecipitation method successfully prepared Janus nanoparticles with lock-and-key structures. Multispectral technology and three-phase interfacial tension principle further confirmed the formation of Janus nanoparticles. Notably, the glycosylated bridge generated in the Maillard reaction played a crucial role in the formation of Janus nanoparticles. It enhanced the interface coupling between ethyl cellulose and zein, thus promoting the formation of Janus nanoparticles. Compared with single nanoparticles, Janus nanoparticles exhibited better thermal, storage, and physical stability, which was beneficial for their application in the food industry. It was found that Janus NPs could regionally encapsulate quercetin and curcumin in the EC hemisphere and zein sphere. In vitro digestion experiments indicated that Que/Cur-loaded Janus NPs could achieve the controlled release of quercetin and curcumin in the small intestine and colon, respectively. This study not only offers an idea for synthesizing food-grade Janus nanoparticles but also provides new insights into codelivery and controlled release of nutraceuticals.

Biosensors for umami detection have attracted considerable attention, but their practical application remains limited by complex fabrication procedures. Herein, a facile electrochemical biosensor was developed by immobilizing the Venus flytrap domain of the umami receptor T1R1 on gold nanoparticle-modified screen-printed carbon electrodes. Using differential pulse voltammetry, the biosensor enabled sensitive quantification of six representative umami substances, including three umami peptides, inosine-5'-monophosphate, monosodium glutamate, and disodium succinate, with a wide linear range (10-12-10-2 M) and low detection limits. The biosensor exhibited high specificity toward umami compounds, good repeatability, and satisfactory storage stability, retaining over 89.69% of initial response after 4 days at 4°C. It characterized umami synergistic effects and determined umami intensity in food samples. Notably, fabrication time was reduced by more than 80% compared with previously reported nanomaterial-based biosensors. This work provides a simple, sensitive, and practical strategy for rapid umami detection and offers insights for biomimetic taste biosensor design.

We developed core-shell microcapsules with thermo-responsive lipid crystal shells for enhanced stability and controlled release of hydrophobic active substances in oil-in-water (O/W) emulsions. Using a flow-focusing microfluidic system, lipid shell thickness and core size were precisely controlled by tuning flow rates of the fluids. The microcapsules exhibited high encapsulation efficiency (89.57%) and loading capacity (72.62%) for coenzyme Q10 (CoQ10) at optimized parameters (3500 mu L/h). The lipid shell provided exceptional protection: 82.44% of beta-carotene was retained after 6 h UV exposure, and 88.02% remained intact following 7-day oxidative stress (25 degrees C). Long-term stability tests revealed <5% leakage over 28 days with preserved bioactivity. Temperature-triggered release at 36 degrees C demonstrated responsive cargo delivery, while cytotoxicity assays (skin/intestinal cells) and HET-CAM tests confirmed biocompatibility. This microfluidic-engineered platform overcomes traditional emulsion limitations by combining tunable fabrication, robust environmental resistance, and smart release capabilities, offering significant potential for functional food applications.

Collagen peptides (CPs) possess diverse biological activities, yet their oral efficacy is limited by gastrointestinal degradation and restricted systemic exposure of intact bioactive peptide species. Herein, a stable cholesterol-free nanoliposome system was developed using soybean phospholipids and stigmasterol through high-pressure microfluidization, followed by tangential flow filtration and spray drying to obtain a stable dry formulation. The optimized nanoliposomes exhibited a particle size below 100 nm, high peptide loading, excellent redispersibility, and remarkable physicochemical stability during refrigerated storage and under different pH and thermal conditions. During simulated gastrointestinal digestion, the stigmasterol-stabilized phospholipid bilayer effectively preserved encapsulated CPs throughout the gastric phase while facilitating peptide release under intestinal conditions. Oral administration in rats significantly enhanced collagen peptide bioavailability, increasing the plasma exposure (iAUC0–8 h) of total hydroxyproline by 3.84-fold compared with free CPs. Peptide-bound hydroxyproline exposure increased 9.3-fold and accounted for approximately 94% of total absorbed hydroxyproline. UHPLC–HRMS analysis confirmed substantially enhanced systemic exposure of multiple characteristic hydroxyproline-containing dipeptides and tripeptides following nanoliposomal delivery. These findings indicate that stigmasterol-containing nanoliposomes improve the gastrointestinal stability and systemic delivery performance of collagen peptides, providing a promising strategy for enhancing the oral delivery potential of food-derived bioactive peptides.

This study developed a hybrid protein system based on Antarctic krill and employed high-moisture extrusion technology to investigate the effects of various dietary fibers, including microcrystalline cellulose, wheat dietary fiber, inulin, and pectin, on the microstructure and hydration properties of the extrudates. Pectin markedly promoted the formation of protein fibrous structures, while wheat dietary fiber significantly enhanced the springiness, gumminess, and chewiness of the samples but tended to form large particle clusters. Microcrystalline cellulose disrupted protein aggregation and cross-linking, resulting in reduced fibrous degree (1.33) and compromised textural quality. However, all the fibers except pectin increased the unfreezable water content in the extrudates. Pectin negatively affected the freeze-thaw stability of the extrudates, while wheat dietary fiber exhibited the lowest cooking loss (2.68 %) and thawing loss (3.97 %). The addition of all the dietary fibers increased the bound water content, with pectin facilitating the conversion of free water into immobilized water, while microcrystalline cellulose showed the opposite effect. A comprehensive analysis revealed that a continuous fibrous structure contributed to water retention within the system and improved water distribution. This study provides a theoretical foundation and technical reference for regulating moisture status and enhancing juiciness in high-moisture extruded products based on Antarctic krill meat.

Abstract Omega-3 polyunsaturated fatty acids (n-3 PUFAs), particularly eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA), have been widely recognized for their health benefits. While both dietary intake of n-3 PUFAs and exercise training independently influence fatty acid metabolism, their combined effects on tissue-specific fatty acid composition remain unclear. In the present study, we investigated the fatty acid profiles of total lipids in serum, liver, gastrocnemius muscle, heart, kidney and brain to comprehensively evaluate the effects of exercise training under dietary different n-3 PUFAs levels. Results revealed that dietary supplementation with n-3 PUFAs significantly increased EPA and DHA levels and decreased Σn-6/Σn-3 PUFAs ratios in serum, liver, muscle, heart, and kidney. Notably, the exercise-induced changes in n-3 PUFAs were modulated by both dietary n-3 PUFAs levels and exercise duration. Under n-3 PUFAs adequate conditions, short-term exercise preferentially mobilized n-3 PUFAs from peripheral tissues, while long-term exercise promoted DHA redistribution from the circulation to metabolically active tissues. Under n-3 PUFAs deficient conditions, prolonged exercise accelerated tissue n-3 PUFAs depletion, highlighting enhanced utilization and redistribution when dietary supplementation was limited. Notably, exercise training also reduced tissue levels of pro-inflammatory C20:4 and monounsaturated fatty acid C18:1, especially in liver and serum. In contrast, fatty acid composition in the brain remained largely unchanged across interventions. These results highlighted the tissue specific modulation of fatty acid profiles through the interaction of diet and physical activity. This study provided a comprehensive investigation about the changes of fatty acid composition based on exercise training and dietary n-3 PUFAs level in vivo, offering a scientific basis for exercise physiology and targeted nutritional supplementation.