Triticum aestivum L. ZN 168 (ZN 168), as a multi-altitude adapted and high-yield purple waxy wheat (0.1% amylose proportion), was here demonstrated as promising substituted raw-grain for common wheat (CW) used in multi-grain strong-aroma baijiu. With indistinctive hazard substances, elevated total ester content (2.25 g/L), and significant ethyl hexanoate level (4.29 g/L), ZN 168 baijiu possessed typical strong-aroma baijiu flavor with more distilled-grain aroma than CW baijiu, showing superior mouthfeel in softness, fullness, purity and persistence, attributed to its abundance in lactic acid (1257.62 mg/L), medium-chain fatty acid esters (75.42%) and diverse hexanoates, but lower total acids. Microbial and enzymatic succession analysis indicated that high-amylopectin (63.7 g/100 g) and free sugar (1.41 g/100 g) of ZN 168 accelerated microbial multiplication and anaerobic circumstances formation, and accordingly promoted lactic acid, alcohols and fatty acids accumulation in early-stage of mud-pit fermentation, further causing differences in key flavor substances through afterwards esterification.

Petroleum-derived plastics have become a global public environmental crisis. Exploring sustainable, biosafety, and high-efficiency packaging films is a major challenge in food industry. Here, we construct a novel tea polyphenol (TP) and cinnamaldehyde (CA) co-modified bacterial cellulose-based films (CA/TP@BCF) with full hydrogen-bonded network by the ex-situ functionalization for food preservation. The experimental studies have disclosed that the synthesized CA/TP@BCF with exceptional mechanical behavior (TS: 62.4 MPa; EAB:47.1%; Toughness:12.01 MJm-3; Young's modulus 127.6 MPa) and thermal stability (466 °C) can simultaneously achieve efficient antibacterial activities (about 100%), antioxidant activities (about 90%), bio-safety and biodegradability. The systematic preservation studies revealed that the CA/TP@BCF can provide efficient mitigation ability for pH, total viable count (TVC), thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) of fresh pork and weight loss rate of cherry tomato during storage, thereby extend the shelf life of pork and cherry tomato to 15 and 10 days, respectively. It is suggested that applying bacterial cellulose-based films with full hydrogen-bonded network will offer a new perspective for engineering high-performance sustainable and biosafety bioplastic in food fields.

To prepare a selenium-enriched probiotic fermented milk, Lacticaseibacillus paracasei SCFF20, a selenium-enriching strain isolated in our laboratory, was employed to ferment milk at 42 ℃ for 12 hours. The physicochemical indexes, selenium content, flavor compounds and some other indicators of the prepared fermented milk were systematically evaluated. Four experimental treatments were conducted as follows: SF group was performed using commercially available L. paracasei. BF group was performed using L. paracasei SCFF20 alone. XF group was performed using L. paracasei SCFF20 and selenium nanoparticles (SeNPs), and YF group was performed using L. paracasei SCFF20 and sodium selenite. Results showed that the XF group exhibited significantly higher Se(0) content (4.05±0.01 mg) and a* value (1.30±0.02) compared to other groups (P<0.05), demonstrating L. paracasei SCFF20's ability to selenium biotransformation and its synergistic effect with SeNPs during milk fermentation. Furthermore, electronic nose and GC-MS analysis indicated that both L. paracasei SCFF20 and commercial L. paracasei contributed esters, alcohols and aldehydes to the flavor profile of the fermented milk. Notably, the XF group showed enhanced flavor diversity, particularly in esters and acids compared to the SF group. Therefore, the incorporation of L. paracasei SCFF20 with SeNPs markedly improved both the selenium content and flavor complexity in the fermented milk. This study provides a theoretical basis for research on biogenic selenium-enriched fermented milk and its related product development.

Aim: To establish a quantified, practical shelf-life extension protocol for boneless chicken claw (a high-collagen poultry snack for which preservation data are scarce) by combining ozone-water sterilisation with a compound preservative system and predicting shelf life through accelerated shelf-life testing (ASLT). Methods: Initial ozone-water treatment: 4 mg L–1, 15 min to reduce indigenous microflora. Preservative optimisation: single-factor and orthogonal experiments against a defined mixed spoilage consortium. Kinetic measurements: quality changes monitored at 27°C and 37°C. Shelf-life extrapolation: ASLT-Q10 models used to predict shelf life at 4°C, 25°C, and 30°C. Results: Ozone alone achieved 87.63% reduction in initial microbial counts and significantly delayed the total volatile basic nitrogen (TVB-N) accumulation and sensory deterioration. Optimum preservative blend (0.20 g kg–1 sodium dehydroacetate, 0.60 g kg–1 sodium diacetate, 0.03 g kg–1 sodium nitrite) inhibited the spoilage cocktail by 99.72% (p < 0.05). ASLT-derived shelf lives: 36 d at 27°C and 24 d at 37°C; Q10 extrapolation gave 91 d at 4°C, 39 d at 25°C, and 31 d at 30°C. Conclusions: The combined ozone-compound preservative strategy effectively controls spoilage flora and quality deterioration in boneless chicken claw, providing a practical and quantified shelf-life extension tool for the high-collagen poultry-snack sector.

This study prepared yogurt by adding pre-treated egg liquid to milk to modify the texture and nutritional composition, and systematically analyzed the effects of fermentation and egg liquid addition on yogurt metabolites. Results showed that the addition of pre-treated egg liquid significantly improved the nutritional value of both milk and yogurt, enhanced the sense of thickness in taste, and resulted in a more compact microstructure. A total of 935 metabolites were identified through metabolomics analysis. Compared with ordinary yogurt, the abundance of “amino acids and its metabolites”, “organic acid and its derivatives”, “glycerophospholipids”, and “fatty acyls” in egg-milk yogurt was significantly increased. Differentially abundant metabolites were mainly enriched in pathways such as “glycerophospholipid metabolism” and “ABC transporters”. Specifically, the addition of egg liquid increased small peptides (e.g., γ-Glu-Phe), glycerophospholipids (e.g., LPC(0:0/22:6), LPC(0:0/20:4)), and long-chain polyunsaturated fatty acids (e.g., FFA (22:4), FFA (22:5)), which maintained a significant advantage after fermentation. These findings provide a theoretical basis and new insights for the processing of egg–dairy composite products and the development of functional yogurts.

This study systematically investigated the effects of deep- frying temperatures (150 °C, 180 °C, 210 °C) on protein structure reorganization and textural evolution in beef. Through integrating low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), and biochemical assays, we revealed that elevated temperatures induced hierarchical alterations. Biochemical assays demonstrated progressive increases in protein carbonyl content, lipid oxidation, and protein hydrophobicity, alongside reductions in sulfhydryl content and protein solubility, as temperature increased. LF-NMR analysis indicated a reduction in the proportions of bound and free water, with moisture redistribution into immobilized states at higher temperatures. FTIR analysis revealed temperature-dependent structural transitions: α-helix, β-turn, and β-sheet contents decreased, while random coil content increased, correlating with diminished elasticity and cohesiveness. Additionally, higher temperatures induced surface hardening, limited sodium chloride diffusion and altered color parameters (reduced redness and increased yellowness). These findings underscore the trade-offs between thermal processing benefits and oxidative compromises, providing critical insights for optimizing traditional deep-frying conditions to balance sensory quality, nutritional retention, and consumer acceptability.

Real-time and high-efficient detection of food additives is of great significance for global public health. As a popular biosensor, colorimetric detection has been widely applied in various fields, including the food industry. However, owing to the complex structure, weak ROS-catalytic activities and unclear catalytic mechanism, recently reported biocatalysts as biosensors still face major challenges in achieving high-efficient and multimodal aspects. Here, the novel design of high-efficient, robust, multimodal, and Os-based active centers on the oxygen vacancies (Ov)-containing Cu2Cl(OH)3 substrates (Os@TBCC-Ov) to serve as ROS-catalytic biosensors to colorimetric detection of food additives is reported. Benefiting from the highly active and excellent electronic structure of Os-single-atom sites, the synthesized Os@TBCC-Ov biocatalysts exhibit superior POD-mimetic activities, thus facilitating the exceptional and exclusive detecting activities. Moreover, colorimetric studies found that the POD-mimetic biosensor of Os@TBCC-Ov can provide high-efficient, wide-range and visual detection abilities of food additives, including H2O2, L-Cysteine and glucose, which is much higher efficient than that of previously reported biosensors. Meanwhile, the results of practical application further demonstrate the feasibility of Os@TBCC-Ov-based biosensors in detection of food additives. It is suggested that this design will offer a novel pathway for high-efficient colorimetric detection of POD-mimetic biocatalysts in food industry and other related fields.

This study systematically investigated the effects of multiple freeze-thaw(F-T)cycles using four thawing methods on the foaming characteristics of egg white proteins and their regulatory mechanisms. The results indicated that the foaming capacity of air and water bath thawed samples increased with the number of F-T cycles. In contrast, vacuum thawing significantly reduced the foaming capacity, while ultrasonic thawing exhibited the optimal foaming capacity. Structural analysis showed that the protein was fractured after F-T cycles. Simultaneously, the viscosity and particle size of the proteins decreased, and the internal hydrophobic groups were exposed. The enhanced surface hydrophobicity and the low-aggregated protein state facilitated the adsorption of proteins at the interface, thereby enhancing the foaming capacity. This study contributes to a profound theoretical understanding of the mechanisms governing the foaming properties of egg white proteins F-T cycles, and provides crucial mechanistic insights for optimizing the processing of frozen eggs.

This study systematically optimized the production parameters of cold-stewed soft-boiled eggs (CSEs) by integrating fuzzy mathematical sensory evaluation and response surface methodology (RSM). The results showed that the heating time was identified as the most significant factor affecting product quality, followed by cold marinating time and cooling time. Optimal processing parameters were established as follows: heating at 100℃ for 7.5 min, rapid cooling in ice water for 4 min, and cold Marination at 4℃ for 12 h. The optimized protocol resulted in high sensory acceptability (86.96 ± 0.43) and consistent yolk coagulation (12.6 ± 0.8 mm) across replicate trials. Gas chromatography-mass spectrometry analysis detected 21 volatile compounds in optimized CSEs, with phenols as the dominant class (ethyl Maltol accounting for 62.31 ± 5.36

Phallus cremeo-ochraceus is a nutritious edible mushroom. In this study, after tissue isolation, 33 strains were obtained, among which one strain PC7 with rapid mycelial growth and stable passage was obtained. Here, after quality control and assembly, a sequence of 410,647,36 bp was obtained, with 20,218 contigs. 23,184 genes were predicted, 8,092 were repetitive sequences, and 165 were non-coding RNA (ncRNA), which was obtained by the Illumina platform. NCBI Blast+ was used to compare the protein sequences of the genes with several databases, such as NR, KOG, GO, KEGG, CAzy, etc. The NR database annotated 18,159 genes, KOG annotated 6752 genes, GO annotated 5872 genes, and KEGG annotated 3820 genes. Exploration of the terpenoid synthesis pathway of strain PC7 by KEGG, the results revealed that the genome of PC7 has a more complete metabolic pathway regarding terpenoid synthesis. The analysis of amino acid metabolic pathways shows that Phallus cremeo-ochraceus contains 18 genes related to amino acid metabolic pathways. Combined with carbohydrate enzyme annotation and KEGG annotation, the genes related to carbon source, nitrogen source, sulfur source and growth factor of Phallus cremeo-ochraceus were analyzed, which enriched the related genomic research of Phallus cremeo-ochraceus.

To comprehensively elucidate the structure-activity relationship of oxidation on rice bran protein (RBP) nutrition, a hepatic metabolism model was established to evaluate the cellular impacts of RBP digestion products (RBPDP). Chromatography and multivariate analyses revealed oxidation-dependent changes in RBPDP profiles, marked by the loss of native protective peptides and formation of enzyme-resistant aggregates, identified as nutritional deterioration and oxidation markers, respectively. Compared to native RBP, digestion products from oxidized RBP elevated oxidation products and suppressed antioxidant capacity despite Nrf2 activation while increasing pro-inflammatory cytokines via the MyD88/NF-κB pathway. The NF-κB inhibitor pyrrolidine dithiocarbamate partially attenuated damage, though its efficacy diminished with increasing RBP oxidation. Results demonstrated that oxidation-induced protective peptide depletion and aggregate formation synergistically drove oxidative damage and an inflammatory response via activated Keap1-Nrf2/ARE and MyD88/NF-κB pathways. Critically, Nrf2/NF-κB crosstalk served as a key regulatory node, providing molecular targets to optimize the nutrition of RBP-based functional foods under oxidative stress.

Yogurt in this study is a milk drink with probiotics added during the fermentation process and has a variety of ingredients. To identify microorganisms capable of efficiently degrading histamine, thereby enhancing yogurt's quality and safety. This study focused on screening Lactiplantibacillus plantarum (L. plantarum) from Baijiu Daqu (saccharification starter for Baijiu brewing), which exhibits histamine-reducing properties through biological characterization and molecular biology techniques. The results indicated that the strain has an optimal growth temperature of 37 degrees C, can survive within a pH range of 3 to 9, and demonstrates tolerance levels for sugar (4 % to 12 %) and salt (1 % to 7 %). Additionally, it possesses notable surface hydrophobicity and self-aggregation capabilities, along with robust survival rates in gastrointestinal fluids and bile salts. This strain also produces more than 40 flavor compounds, including trimethylpyrazine, pyrrole, and phenylglyoxal; its metabolites inhibit certain pathogenic bacteria, such as Escherichia coli (E. coli) and Pseudomonas putida (P. putida). Following co- fermentation with this bacterium in yogurt, there was a significant reduction in histamine levels-achieving a degradation rate of (41.74 +/- 1.86)%. In the study, genes related to histamine degradation, such as the multi- copper oxidase gene (cueO, EC: 1.16.3.4) and glyceraldehyde-3-phosphate dehydrogenase (gapA, EC: 1.2.1.12), were found to be present L. plantarum SQ1 by whole genome sequencing. This research provides technical support for reducing histamine concentrations in the manufacturing process of high-histamine fermented foods such as yogurt or aged vinegar, thereby reducing the risk of adverse reactions to consumers and laying the theoretical foundation for safer and healthier dairy production.

This study investigated the effects of sequential high-pressure homogenization followed by heat treatment on the physicochemical properties and lipidomic characteristics of liquid egg (LE) and liquid egg yolk (LEY). After treatment, homogenization and heat-treated liquid egg (H-LE) and homogenization and heat-treated liquid egg yolk (H-LEY) exhibited significantly enhanced flowability and thermal stability, with gelation temperatures increasing from 65°C to 82°C for H-LE and from 82°C to 95°C for H-LEY. In vitro digestion analysis revealed that H-LE demonstrated a 14.8 % higher hydrolysis degree compared to unmodified controls, indicating enhanced digestibility. Quantitative lipidomics analysis using LC-MS/MS identified 894 lipid molecules across 25 subclasses, with minimal changes in total lipid abundance after modification. However, significant decreases were observed in specific phospholipids, particularly 14 phosphatidylserine species in H-LE and 10 phosphatidylcholine species in H-LEY, suggesting selective phospholipid hydrolysis. While the modification process reduced overall lipid unsaturation, the content of nutritionally valuable polyunsaturated fatty acids (DHA, EPA, LA, and ARA) remained largely unchanged, though their molecular forms shifted from triglycerides to phospholipids, particularly in H-LE. Notably, PE-EPA content increased significantly in both modified products (from 39.75 % to 43.34 % in H-LE and from 34.58 % to 36.53 % in H-LEY). These findings demonstrate that combined high-pressure homogenization and heat treatment effectively improves egg liquid functionality while maintaining essential nutritional components, offering potential for developing enhanced egg-based products with superior processing characteristics and bioavailability.

To evaluate ultrasound's impact on braised rabbit legs, rabbit leg meat was treated at frequencies of 0 (control), 30, 60, 90, and 120 kHz during the low-temperature braising process. A multi-dimensional analytical approach-incorporating scanning electron microscopy (SEM), texture profile analysis (TPA), water-holding capacity (WHC) assessment, flavor compound profiling, and oxidation analysis-was employed to systematically investigate ultrasound's effects on braised rabbit meat. SEM revealed ultrasound-induced muscle fiber contraction and structural disruption, which directly improved water-holding capacity and texture. Quantification of sodium chloride and amino acids in sample cores demonstrated enhanced mass transfer, particularly at higher frequencies (60-120 kHz). Lipid oxidation (TBARS) and fatty acid profiling (GC-MS) confirmed ultrasound-promoted oxidation, generating significantly increased flavor-active aldehydes. Concurrently, HPLC-MS/MS analysis showed elevated nucleotide levels, indicating accelerated hydrolysis of flavor precursors. Collectively, these results suggest that ultrasound may offer a viable approach to energy-efficient braising while improving texture and flavor profiles towards sustainable meat processing.

This study aimed to investigate the impact of different strains of Lactiplantibacillus plantarum on malolactic fermentation (MLF), antioxidant activity, and aroma of ciders. A commercial strain of Saccharomyces cerevisiae and six indigenous L. plantarum strains were co-inoculated into apple juice to induce simultaneous alcoholic fermentation (AF) and MLF. The findings indicated that despite belonging to the same species, the different L. plantarum strains significantly differed (p < 0.05) in terms of antioxidant activity and aroma compounds in the ciders. MLF induced by L. plantarum resulted in the substantial consumption of malic acid and increased levels of lactic acid in the ciders, with strain-specific effects observed, particularly with L. plantarum SCFF284. In addition, ciders produced from mixed fermentations exhibited higher levels of antioxidant activity than those from pure S. cerevisiae fermentation (p < 0.05), especially for LAM284. Furthermore, ciders produced from mixed fermentations exhibited higher levels of aroma compounds, such as ethyl acetate and isoamyl alcohol, and also received higher sensory scores compared to ciders produced through pure S. cerevisiae fermentation (p < 0.05). These results highlight the effectiveness of MLF induced by L. plantarum in enhancing the antioxidant activity and aroma profile of ciders.

Optimizing the fermentation process of microorganisms with exceptional bioflocculant-producing capabilities is crucial for the production of bioflocculants. The application of bioflocculants to various pollutants highlights their significant advantages in water treatment. Therefore, the culture conditions of Bacillus subtilis 35A with exceptional bioflocculant-producing capabilities were optimized. The bioflocculant (MBF) was obtained by alcohol percipitation from the fermentation supernatant, and its physicochemical properties were analyzed to explore its application in the treatment of dyes, heavy metal ions, and organic wastewater. The results indicate that, using cyclodextrin and yeast extract as carbon and nitrogen sources, after 48 h of fermentation at the initial pH, the bioflocculant (MBF-35A) yielded 10.47 g/L with a flocculation rate of 96.57% for kaolin suspension. The chemical analysis demonstrated that MBF-35A is mainly composed of polysaccharide (81.74%) and protein (16.42%). FITR and XPS analysis indicated that MBF-35A mainly contains major elements such as carbon, nitrogen, and oxygen, with functional groups (-OH, C-O, C-H, and C-O-C) that are beneficial for flocculation. MBF-35A exhibited a dye decolorization efficiency exceeding 95% and removed 41.05 and 48.93% of Cr6+ and Cu2+ ions, respectively. In meat wastewater treatment, the effective removal rates of ammonia nitrogen (26.87%), COD (51.16%), total nitrogen (37.76%), and total phosphorus (55.81%) highlight its potential in organic waste treatment. In brief, not only does MBF-35A exhibit efficient production and excellent flocculation performance as a bioflocculant, but it also shows significant biological and environmental benefits in dye, heavy metal ions, and organic wastewater treatment.

This paper evaluates the effect of sodium decanoate (C10) on improving the strength and transparency mechanism of heat-induced egg white gel (HEW-G). The effect of C10 on the strength and transparency of egg white gels was investigated by measuring gel transparency, texture, rheology, water-holding properties, and scanning electron microscopy observation. The findings demonstrated that the addition of C10 initially enhanced and then reduced the gel strength, while consistently increasing transparency. C10 promotes the formation of smooth and dense gel network structure mainly by enhancing the hydrophobic interactions of egg white protein (EWP), thus effectively improving the gel properties. The microstructure observation showed that C10 promoted protein aggregation and the formation of a dense network. When the addition of C10 was 2% (V/V), the network became looser. Transmission electron microscopy and infrared spectroscopy analyses revealed that C10’s hydrophobic nature facilitated interactions with EWP, strengthening hydrophobic associations and forming a stable three-dimensional network. This process markedly enhanced the mechanical strength and transparency of EWP. For example, comparing with HEW-G, the hardness of 0.5% (V/V) sodium decanoate egg white heat-induced gel (SCHEW1-G) was increased by 129.25%, the elasticity of SCHEW1-G was increased by 10.59%, the chewiness was increased by 351.44%, and the light transmission was increased by 150.50%. As a functional ingredient, C10 can improve the texture, nutritional value, and stability of food, promoting its wide range of high-value applications in food. As a functional ingredient, C10 can improve the texture, nutritional value and stability of food, promoting its wide range of high-value applications in food.

Selenium (Se) is an essential trace element that plays a critical role in maintaining human physiological metabolism. Among its various forms, selenium nanoparticles (SeNPs) have been found to possess higher degree of bioavailability and lower toxicity. This study screened 21 probiotics and identified a Se(IV)-resistant strain of Lacticaseibacillus paracasei SCFF20 that effectively converts sodium selenite (Na2SeO3) to SeNPs. The SeNPs produced by L. paracasei SCFF20 were purified, freeze-dried, and systematically characterized using SEM-EDX, DLS, XRD, Raman spectroscopy, and FTIR techniques. SEM–EDX analysis revealed that Se was the primary constituent of the biogenic nanoparticles. The synthesized SeNPs were spherical and polydisperse, with an average particle size of approximately 500.62 nm. XRD patterns and Raman spectroscopy confirmed the biologically amorphous nature of the fabricated nanoparticles. Additionally, FTIR spectral analyses demonstrated the presence of proteins, exopolysaccharides, and lipids coating the surface of the SeNPs. Moreover, the reduction rate of SeNPs, as measured by ICP-OES, was determined to be 91.42%. The findings of this study highlight the potential of L. paracasei SCFF20 as a probiotic capable of producing SeNPs, which can be used as a bio-factory for the safe production of biogenic SeNPs for nutritional supplements and functional foods.

The prevalence of foodborne pathogenic bacteria, especially drug-resistant strains, such as Salmonella enterica, poses serious threats to public health, highlighting the requirement for the development of rapid and precise detection methods. Herein, a CRISPR/Cas12a-triggered visible-light-driven photoelectrochemical (PEC) assay (CasPEC) was developed using a SiO2-quenched BiVO4/MoS2 p/n-type heterojunction as the photoactive material. The CRISPR/Cas12a recognition endowed the CasPEC assay with high specificity capable of resolving single-nucleotide polymorphisms (SNPs) and identifying SNP-involved drug-resistant bacteria. SiO2 was linked to the surface of the BiVO4/MoS2 heterojunction by single-stranded DNA (ssDNA), which would be cleaved by target-activated CRISPR/Cas12a. This cleavage of ssDNA resulted in the detachment of SiO2, thereby achieving a "signal-on" PEC output. Leveraging the multiple-turnover CRISPR cleavage and the outstanding photoactive performance of PEC signaling, the CasPEC assay for S. enterica showed a detection limit of 103 colony-forming units (CFU)/mL and the ability to detect as few as 0.01% drug-resistant strains. The CasPEC assay can accurately sense the S. enterica contamination in complex food matrices, including beef and milk. These findings demonstrated the great potential of the CasPEC assay for detecting pathogenic bacterial contamination in food, particularly concerning food safety related to SNP-involved drug-resistant bacteria.

The thermal sterilization process of protein beverages inevitably leads to the formation of insoluble thermal aggregates, greatly reducing the texture and taste of protein beverages. In this study, homogenized egg white (HEW) was obtained by ultrahigh-high-pressure (UHP) homogenization pretreatment of egg white (EW), and then a special egg white fluid gel (EWFG) was prepared by water bath heating. The results showed that the optimal conditions for preparing EWFG were three cycles at 20 MPa homogenizing pressure and heating in a water bath at 72℃ for 10 min. Under these conditions, the EWFG was a milky-white homogeneous liquid with an average particle size of about 560 nm. Measurements of the physicochemical properties of HEW and EWFG showed that the UHP homogenization treatment reduced the viscosity of HEW, decreased the particle size of protein aggregates, and increased the zeta potential, which altered the interactions of proteins during the subsequent heating process and facilitated the formation of homogeneous and dispersed EWFG. EWFG showed good stability at pH 6-10 and in low-concentration saline and medium-concentration sucrose solutions. The EWFG obtained by the present treatment is more suitable for factory-scale production and has great potential for protein beverage applications.