Zhejiang rosy vinegar (ZRV) production relies on spontaneous fermentation and is highly susceptible to environmental acidity, leading to inconsistent quality. This study investigated the effects of three initial pH levels (7.0, group H; 5.5, group M; 4.0, group L) on microbial community dynamics, physicochemical parameters, and flavor compound accumulation during ZRV fermentation. Group M achieved the highest total acid content (37.7 g/kg) and acetic acid concentration (39.86 ± 0.06 mg/mL), along with the most stable bacterial interaction network (modularity: 0.626) and the highest proportion of positive correlations (60.77%). In contrast, group L exhibited reduced microbial diversity (Chao1 index: 24.67 ± 5.03 in the late stage), lower total acid (25.6 g/kg), and a shift toward competitive interactions (49.66% negative correlations). Neutral community model analysis showed that deterministic processes increasingly dominated community assembly under high acidity, with R2 values decreasing from 0.52 to 0.42 for bacteria and 0.84 to 0.60 for fungi as pH declined. Metabolic pathway prediction revealed enhanced carbohydrate metabolism (2.50% relative abundance) and putative gene abundance of key enzyme (e.g., EC 4.1.1.32, EC 4.2.1.3) in group M, contributing to superior ester accumulation (70.46 mg/L) and balanced organic acid profiles. These findings demonstrate that a moderately acidic environment (pH 5.5) optimally supports microbial activity, network stability, and flavor development, providing a theoretical basis for precision acidity control in industrial vinegar production.

Pickering emulsions are regarded as promising nutrient delivery carriers due to their high stability and diverse functionalities. Herein, we aimed to conduct interface engineering on the oil droplets in oil-in-water Pickering emulsions by covalently mediating genipin to modify soybean protein amyloid fibrils (SAFs) with chitosan oligosaccharides (COS). The objective was to prepare pH-tunable nanoparticles (S-GCNPs) for stabilizing β-carotene-loaded Pickering emulsions. The results showed that S-GCNPs formed a dense coating on the surface of oil droplets and reduced the interfacial tension. The Pickering emulsions stabilized by S-GCNPs can resist the gastric environment effectively and rupture in the small intestinal environment, thus promoting the targeted delivery of carotenoids. The study also found that interface coatings can protect carotenoids from chemical degradation, thereby improving the bioavailability of β-carotene. Therefore, the interface engineering transformation using natural ingredients can improve the performance of Pickering emulsions as a delivery system for nutrition and health care products.

The poor stability and low bioavailability of quercetin (Que) have limited its application in the food industry. Que-loaded zein/sodium caseinate (SC) nanoparticles were prepared at different zein/SC mass ratios. The aggregated nanoparticles at low SC concentrations due to weak electrostatic repulsion, while a zein/SC ratio of 1:4 produced well-dispersed nanoparticles with high encapsulation efficiency and good stability. The hydrogen bonding, electrostatic interactions, and hydrophobic associations contributed to the successful encapsulation of Que. and the transformation of Que. into an amorphous form. Stability tests revealed that SC markedly improved the resistance of Que. to environmental stresses, with the best performance observed at zein/SC ratios of 1:4 and 1:8. Furthermore, an improved re-dispersibility of the nanoparticles was found after addition of SC. In vitro gastrointestinal digestion showed that higher SC levels modulated a sustained release of Que. Overall, zein-SC nanoparticles provided an effective delivery system for protecting and enhancing the functional properties of Que., offering potential applications in functional foods and nutraceutical formulations.

In this study, ternary covalent complexes of soybean protein amyloid fibrils (SAFs), dextran, and epigallocatechin gallate (EGCG) were successfully prepared using the Maillard reaction and free-radical grafting and with the assistance of sonication. The effects of these covalent complexes on the formation, microstructure, and physicochemical properties of oil-in-water high internal phase emulsions (HIPEs) were then investigated. The covalent ternary complexes (US-SED) were successfully used as multifunctional emulsifiers. They produced HIPEs containing smaller and more highly charged oil droplets than their non-covalent counterparts. The HIPEs prepared with US-SED have the highest lycopene loading capacity (91.2 +/- 2.7 %). Rheological analysis showed that USSED-stabilized HIPEs were strongly shear-thinning viscoelastic solids with good resistance to creaming. Confocal fluorescence microscopy confirmed that the HIPEs had an oil-in-water structure, with US-SED-coated oil droplets evenly dispersed throughout the emulsions. Interfacial tension analysis showed that the interfacial tension of USSED-stabilized HIPEs was significantly reduced (9.52 mN/m). Turbiscan stability index (TSI) analysis further confirmed the strong resistance of the HIPEs to gravitational separation (TSI <2.0 after 6 h). These findings indicated that covalent ternary conjugates can significantly improve the stability and functionality of HIPEs, offering a promising strategy for encapsulating hydrophobic bioactive in food and pharmaceutical applications.

Rice fat influences storage stability, processing performance, and eating quality attributes. This study examines the role of fat in rice eating quality and evaluates the potential impact of defatting on rice eating quality and fat intake. Herein, we find that the presence of fat and fatty acid in rice is negatively correlated with amylose content, final viscosity, and multiple sensory traits like rice aroma, integrity, and taste. Defatting significantly reduces rice fat and fatty acid levels while increasing amylose content, protein content, peak viscosity, breakdown viscosity, and swelling power. Six machine learning models achieve high accuracy in predicting taste categories, and the results demonstrate that defatting does not sacrifice the eating quality of rice. Besides, we characterize the relative contribution of rice fat to total fat intake from 2022 to 2031 in two countries using Long Short-Term Memory networks. Total fat intake will be reduced by 3.55% and 4.77%, respectively, if regular rice is replaced by defatted rice in China and Vietnam. It is worthwhile to mention that the fat intake of Chinese men aged 30-59 in 2017 and Vietnamese women aged 30-59 in 2031 would be reduced to the recommended range. Defatted rice consumption helps align total fat intake with dietary recommendations in populations where fat intake is currently excessive. Transitioning to defatted rice is one example of how food processing may contribute to human health improvement.

Deep eutectic solvents (DESs) have emerged as a sustainable alternative for the efficient extraction of bioactive compounds. This study presents a green and efficient strategy for the extraction and purification of saponins from Strobilanthes sarcorrhiza C.Ling (SSC) using DESs. Seventeen different DESs were screened, with malic acidcholine chloride (Mal-ChCl, 3:1) identified as the most effective. The extraction process was optimized via response surface methodology, yielding optimal conditions of 63 degrees C, 60 min, and a liquid-solid ratio of 37 mL/g, which resulted in a high saponin yield of 113.41 mg/g. Subsequent purification utilizing D101 macroporous resin demonstrated that the adsorption kinetics followed a pseudo-second-order model, confirming the process was dominated by chemical sorption. This integrated approach enabled the identification of 26 saponins, including Ginsenoside F1, Notoginsenoside R2, and Prosapogenin A. To unravel the underlying extraction mechanism, molecular dynamics simulations were employed, revealing that the process was driven by a synergy of hydrogen bonding, it-it stacking, van der Waals interactions, and charge transfer. Critical interactions were found to involve the Cl- and OH groups of ChCl and the OH, C--O, and COOH groups of Mal. Electron cloud analysis further pinpointed the Cl- anion and the C=O/COOH groups as key active sites for saponin-DESs interaction. This work not only provides a sustainable and effective protocol for saponin extraction from SSC but also offers profound molecular-level insights into the mechanism, highlighting the significant potential of DESs in advanced separation processes.

This study focused on the interfacial engineering of lycopene-loaded oil-in-water high internal phase Pickering emulsions (HIPPEs). These emulsions were stabilized by dextran-epigallocatechin gallate-soybean protein amyloid fibrils ternary conjugates (US-SDE/US-SED) using radical-mediated covalent grafting and ultrasound-assisted Maillard reaction with controlled conjugation sequences. These ternary conjugates showed low interfacial tension, high adsorption rate, and oil-water contact angle near 90°. Confocal Raman microscopy confirmed the presence of intermolecular disulfide bonds (t-g-t mode) within the interfacial films, while secondary structure analysis revealed conformational changes in the proteins after the different treatments. Encapsulation of lycopene within the US-SDE-stabilized emulsion significantly enhanced its bioaccessibility (47.85 ± 0.21%) after in vitro simulated digestion, with a free fatty acid (FFA) release of 61.03 ± 0.44%, with notable sustained-release behavior. These findings highlight the potential of sequence-controlled ternary conjugates in modulating interfacial architecture and properties, thereby allowing enhanced delivery of lipophilic bioactive compounds in emulsion-based systems.

The thermal sensitivity of alpha-amylase inhibitors (alpha-AL) from white kidney beans (WKB) poses a significant challenge in the food industry. This issue can be effectively addressed through stabilization strategies based on polysaccharides. In this study, iota-carrageenan (t-CG) was chosen as a stabilizing agent owing to its high charge density and flexible chain structure. A chelation-based approach utilizing t-CG was developed, and both the formation mechanism of the resulting complex and its effect on the thermal stability of alpha-amylase inhibitors from white kidney beans (alpha-AL-WKB) were thoroughly investigated. Multi-scale characterization demonstrated that the complexation at pH 6.0 and a mass ratio of alpha-AL-WKB to t-CG of 2:1 effectively suppressed the thermal aggregation of alpha-AL-WKB, with only a minor decrease in activity from 7864.19 f 239.90 U to 6094.88 f 88.27 U. The compact structure of the complex was primarily stabilized through hydrogen bonding and electrostatic interactions. Surface plasmon resonance (SPR) analysis further confirmed a moderate binding affinity between the alpha-AL-WKB/t-CG complex and alpha-amylase, with the equilibrium dissociation constants (KD) value of 4.01 & times; 10_8 M before heating and 5.59 & times; 10_8 M after thermal treatment. In simulated in vitro digestion assays, the complexation significantly lowered the digestibility of gelatinized corn starch, reducing rapidly digestible starch (RDS) by 27.74% f 0.58% and increasing the resistant starch (RS) by 54.35% f 0.27%. These findings demonstrate a promising strategy for enhancing the thermal stability of alpha-AL-WKB and provide a basis for developing low-glycemic-index functional foods.

The extent of polyphenol binding directly determines the enhancement of peptide bioactivity, yet the influence of peptide molecular weight on this interaction remains poorly understood. Our results show that small molecular weight walnut peptides (S-WP) exhibit higher phenolic acid binding ratios and more pronounced reductions in free amino and sulfhydryl groups, suggesting a greater propensity to form covalent conjugates. Structural characterization indicates that covalent conjugation reduces peptide surface hydrophobicity, enhances ultraviolet absorption, induces fluorescence quenching, and increases random coil content. Antioxidant evaluations further confirm that phenolic acid conjugation significantly enhances the antioxidant activity of walnut peptides, with effectiveness positively correlated with phenolic acid content. Overall, this study provides the first evidence of the pivotal role of peptide molecular weight in conjugate formation, offering a novel strategy for developing functional walnut peptide-phenolic ingredient systems.

The instability of ACE inhibitory peptides during gastrointestinal digestion limits the application of the peptides in the food industry. Encapsulation of the peptides in liposomes can be an effective method for enhancing their biological activities and stabilities. In this study, the effects of chitosan coating on the physicochemical features, stability, and in vitro release of liposomes loaded with ACE inhibitory peptides obtained from camellia seed cake (CPH) were evaluated. Both liposomes loaded with CPH (CPH-Lip) and CPH-Lip coated with chitosan (CS-CPH-Lip) had spherical and core-shell structures. The CPH-Lip coated with 0.5% chitosan (CS-CPH-Lip-0.5%) had the highest encapsulation efficiency (EE) of 82.67% compared with other samples. Moreover, the CS-CPH-Lip-0.5% had improved storage stability and thermal stability, which was owing to the electrostatic interaction between CPH-Lip and chitosan. The CPH-Lip showed a controllable release after chitosan coating, and maintained 52.76% of the ACE inhibitory activity after gastrointestinal digestion. Thus, CS-coated liposome is a promising approach for the effective delivery of bioactive peptides.

Temperature and humidity critically influence microbial dynamics and mycotoxin accumulation in stored rice, posing risks to grain quality and food safety. This study analyzed 150 rice samples from three major Chinese regions (Liaoning, Chongqing, Zhejiang) to assess microbial community shifts and their implications. Geographical factors exerted stronger effects on microbial diversity than storage duration, with bacterial Chao1 indices varying significantly (Chongqing: 322.73 ± 67.59; Zhejiang: 203.47 ± 37.69; Liaoning: 146.28 ± 41.22; P < 0.05), indicating that regional factors including climate, soil properties, farming practices, etc. exert stronger influence on microbial community. Microcosm experiments under simulated storage conditions (15-30 °C, 50-80 % RH) revealed that elevated temperature and humidity promoted fungal proliferation, notably Aspergillus (relative abundance surged from 0.014 % to 61.01 % at 25 °C & 75 % RH), correlating with increased mycotoxins (aflatoxin B1, ochratoxin A). Co-occurrence network analysis identified antagonistic bacterial guilds, particularly Bacillus subtilis, which reduced aflatoxin B1 (26.27 %), ochratoxin A (25.71 %), and zearalenone (13.33 %) levels in inoculated rice samples (P < 0.001). Fungal diversity positively correlated with mycotoxin accumulation (R = 0.54 for ochratoxin A, P = 0.0027), while bacterial diversity negatively impacted toxin levels (R = -0.78, P = 1.3e-06). These findings underscore the ecological role of bacterial-fungal interactions in grain quality and highlight B. subtilis as a sustainable biocontrol agent to mitigate mycotoxin risks. The study provides actionable insights for optimizing storage practices, reducing chemical fungicide reliance, and enhancing food safety in the rice industry.

Background: Food quality and safety issues have garnered extensive attention globally, making it essential to adopt effective ways to avoid such problems. Emerging two-dimensional nanomaterials (2DNMs) have demonstrated exceptional potential in advancing food quality and safety due to their unique physicochemical properties and versatile functionalities. Over the past decade, significant breakthroughs have been achieved in leveraging 2DNMs for applications in the food industry. Scope and approach: This review provides a comprehensive overview of recent progress of 2DNMs in the food industry. Classical synthesis techniques and critical structural features are systematically explored. Special attention is given to the mechanisms underlying their roles in food preservation, intelligent packaging, and safety enhancement. Finally, the review concludes by highlighting future perspectives and challenges. This review not only provides theoretical insights for optimizing high-performance 2DNMs but also presents new avenues for inventive development in the food industry. Key findings and conclusions: 2DNMs exhibit unique layered structures, large specific surface areas, and tunable physicochemical properties, which confer significant advantages for various food applications. The fabrication techniques for 2DNMs are diverse, ranging from simple and efficient co-precipitation to high-precision etching strategies and low-cost, multifunctional one-pot methods. Through structural adjustments (such as defect control, pore structure, surface modification, etc.), 2DNMs exhibit enhanced multiple functions such as catalytic, electronic, and adsorption. 2DNMs can enhance food quality and safety through antimicrobial action, encapsulation of natural active substances, regulation of gases, intelligent monitoring, management of temperature and humidity, and the removal of hazardous substances, providing novel perspectives to advance this field.

While roasting is essential for developing the characteristic flavor of almonds, it can also result in the formation of thermal contaminants that cause potential threats to human health. This study investigated the effects of roasting conditions (110-150 °C, 10-30 min) on precursor degradation, antioxidant activity, and formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in almonds. Higher roasting intensity increased browning index (BI) and total phenolic content, while reducing sugars and asparagine declined. AA and 5-HMF contents peaked at 150 °C/30 min. A support vector regression (SVR) model using L*, a*, b*, BI, and moisture content accurately predicted the levels of AA and 5-HMF (R2 > 0.94, RMSE < 10%). Moderate roasting conditions (≤ 130 °C for ≤15 min) are recommended to achieve an optimal balance between product safety and quality. These results suggested that machine learning is an effective method for food risk assessment.

The poor stability and low bioavailability of curcumin (CUR) have limited its application in the food industry. The incorporation of hydrophobic compounds into emulsion gels has been shown to enhance their stability and facilitate controlled release from the matrix. Therefore, this study aims to encapsulate CUR in sodium alginate (ALG)-whey protein (WPI)-based emulsion gels to improve its stability and bioavailability. In this study, gel beads were prepared by the oil-in-water emulsions stabilized by ALG and WPI for effective delivery of CUR. The addition of ALG increased the apparent viscosity and induced a Newtonian-like flow behavior, which helped to form a more compact network structure. As the ratio of ALG to WPI varied from 1:3 to 3:1, the swelling ratios of the gel beads were decreased to 44 % and 89 % at pH 1.2 and pH 7.4, respectively, which was attributed to electrostatic interactions and hydrogen bonds between ALG and WPI. In vitro digestion experiments showed that the emulsions-based gel beads could be used for sustained and controlled release of CUR and maintained the antioxidant activities. These results suggest that ALG-WPI emulsions-based gel beads could be effective encapsulation system for bioactive compounds in food industry.

This study examined the influence of ultrasound treatment on the non-volatile components and volatile compounds of Camellia oleifera C.Abel seeds oil (COO) during moderate refining to improve its quality. The results revealed that compared to the moderate refining group (MR), ultrasound-assisted moderate refining group (UAMR) reduced acid value and phospholipid while increasing α-tocopherol (23.27 %), squalene (10.38 %), and phytosterols (9.14 %). Among 66 volatile compounds of the COO, 15 key flavor compounds (VIP > 1, P < 0.05, OAV > 1) were identified. Cluster analysis revealed four refining phases, with PCA showing UAMR group better preserved key flavor compounds than MR group. Ultrasound treatment reduced aldehydes and acids content in the refined COO by suppressing hydroperoxide (POV) decomposition. These compositional changes mitigated greasiness and significantly improved sensory acceptability. In summary, ultrasound treatment may be a promising approach to improve the quality of the refined COO.

In this study, walnut proteins (WP) were combined with polyphenols extracted from hickory green husk (HG), nutshell (HN) and seed coat (HS) using four strategies: physical mixing, heat treatment, alkali treatment and ultrasound-assisted free radical grafting. The effects of conjugation on physicochemical properties, structure, and emulsifying capacity of the composites were investigated. Oil-in-water emulsions were then prepared using WP-HS, WP-HN, and WP-HG as emulsifiers. The results indicate that conjugation with polyphenols promotes unfolding of WP polypeptide chains. WP-HS-UFRG2 (free radical grafting, 200 W/20 min) showed the smallest particle size (145.2 ± 1.13 nm), highest zeta potential (-43.3 ± 0.2 mV), solubility (80.34 ± 1.29 %), emulsification capacity (48.9 ± 0.62 m2/g), and foaming stability (88.16 ± 0.71 %). Emulsions stabilized by this conjugate exhibited the smallest polydispersity index (PDI = 0.20 ± 0.002) and highest β-carotene encapsulation efficiency (91.51 ± 0.90 %). In conclusion, grafting with hickory polyphenols is an effective strategy to improve the emulsifying and stabilizing properties of walnut proteins, highlighting their potential as functional food ingredients.

The emulsifying properties of food proteins can often be enhanced by covalent conjugates with carbohydrates, meeting the safety and functionality requirements for Pickering emulsions in industries such as food, pharmaceuticals, and cosmetics. This study aimed to covalently link soybean protein amyloid fibrils (SAFs) and chitooligosaccharides (COSs) using genipin as a natural cross-linker and with the assistance of ultrasonic treatment (400 W, 5 min) to prepare novel protein-based emulsifiers. The effects of pH value and SAF:COS mass ratio on the microstructure, physicochemical properties, and emulsifying/foaming properties of these composite nanoparticles were systematically investigated. The optimal preparation conditions were determined to be a pH of 7 and a mass ratio of 1:2 (SAF:COS). The foams stabilized by the nanoparticles prepared under these conditions possess excellent plasticity, while the corresponding Pickering emulsions exhibit high encapsulation efficiency (83.9 %) for beta-carotene and remarkable storage stability. These research results indicate that genipin-crosslinked nanoparticles can serve as effective emulsifiers and foaming agents, capable of protecting hydrophobic nutrients and thus facilitating their wider application in commercial products.

Vinegar, a globally cherished condiment, owes its partly unique flavor and health benefits to phenolic acids and flavonoids. Phenolic acids and flavonoids are primarily derived from raw materials degradation. However, the contents of these bioactive components are significantly influenced by multiple factors, including the type of raw materials, the species of fermentation microorganisms, the fermentation environment and brewing processes. These challenges have hindered more extensive research and applications of vinegar as a functional food for promotion health. This review systematically summarized recent advancements of phenolic acids and flavonoids in vinegar, mainly including detection, sources, formation and degradation mechanisms, and functional properties. Furthermore, this review highlights the potential of these bioactive compounds in terms of their functional properties and points out the challenges and future development directions of phenolic acids and flavonoids in the vinegar industry. The findings of this review highlight the significant advantages of different liquid chromatography techniques in detecting trace phenolic acids and flavonoids in vinegar, as compared to mobile and stationary phase parameters and validation parameter differences between LC-MS/MS and other detection techniques. This review provided a comprehensive summary of the sources, formation, and degradation mechanisms of these compounds from both chemical and microbiological perspectives, elucidating their molecular-level potential in lipid lowering, alleviating liver and cellular damage, regulating gut microbiota, and exerting anti-inflammatory and antioxidant effects. These findings are crucial for developing innovative, nutrient functional vinegar products, optimizing their applications in disease prevention, metabolic health, and overall wellness, and providing theoretical support and technical guidance for future research.

Zearalenone (ZEN) poses serious risks to human and animal health. Compared with physical and chemical methods, microbial transformation offers a safer and more sustainable strategy for ZEN detoxification. The yeast Hannaella zeae, isolated from the Qinghai–Tibet Plateau, showed the highest ZEN removal efficiency among 11 strains, achieving an 85.87% transformation rate within 36 h. Optimal conditions for ZEN transformation were determined by varying culture time, temperature, and pH. The products were putatively identified as zearalenone-14-β-D-glucopyranoside (C24H32O10) and zearalenone-16-β-D-glucopyranoside (C24H32O10) by UHPLC-Q-Orbitrap-HRMS. The safety of the mixed culture medium extract was further evaluated using a Caenorhabditis elegans model, showing significantly lower toxicity than untreated ZEN. H. zeae maintained high transformation efficiency under low temperature (57.48%) and acidic stress (47.10%), supported by active antioxidant enzymes (SOD, CAT, APX, GPx) and stress metabolites (trehalose, proline). Overall, this study identifies H. zeae as a promising, stress-tolerant biocontrol agent and elucidates its glycosylation-based detoxification mechanism, providing a foundation for future application in real food and feed systems.

This study focused on the fabrication of composite hydrogels using okara cellulose nanofibers (CNFs) and guar gum (GG)and then evaluating their potential application in modifying the properties of tofu. Okara CNFs were extracted and oxidized by 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO), and then various hydrogels were prepared and added to tofu. The results indicated that the hydrogen bonds between okara CNFs and GG (FTIR: OH peak red shift) and the strong electrostatic repulsion among okara CNFs (zeta-potential of CNFs: -32.9 mV) contributed to the formation of the hydrogel. The crystal structure (crystallinity:76.3 %) and thermal (thermal degradation:729.7 degrees C) of the composite hydrogels (TG-US) were better than those of individual GG hydrogels. Rheology indicated that sonication treatment significantly improved the storage modulus (G ') of the composite hydrogel. In tofu, adding oxidized and/or sonicated hydrogels improved textural properties. Overall, this research reveals the potential of utilizing composite hydrogels made from okara in plant-derived food applications, aiming to turn soybean processing waste materials into valuable functional materials and food additives, thereby enhancing economic returns and environmental sustainability.