Chlorogenic acid (CGA), a plant-derived phenolic compound, has attracted considerable attention as a multifunctional bioactive agent due to its potent antioxidant and antimicrobial properties, positioning it as a promising candidate for sustainable food preservation. This review critically compares four colloidal delivery platforms for CGA, nanoemulsions, nanoparticles, nanoliposomes, and Pickering emulsions evaluating their formulation strategies, release mechanisms, and food-preservation performance, and situates them alongside direct treatments and edible coatings/films as complementary, lower-complexity delivery formats. Key aspects, including formulation strategies, functional mechanisms, and preservation performance, are systematically discussed. Analysis of studies published over the past decade reveals that CGA can be integrated into biopolymer matrices such as chitosan, alginate, gelatin, starch, and composites in free form, as grafted conjugates, or via nano delivery systems. The incorporation of CGA significantly enhances the antioxidant capacity, antimicrobial activity, barrier properties, and mechanical stability of edible coatings, leading to effective inhibition of microbial growth, suppression of lipid and protein oxidation, and extended shelf life across a range of food products, including fruits, vegetables, meat, and aquatic products. Emerging evidence also indicates that CGA-functionalized coatings can interfere with key microbial metabolic pathways, including iron acquisition and biofilm formation. Overall, this review highlights CGA as a versatile and sustainable bioactive compound for next-generation food preservation technologies, bridging direct applications with advanced colloidal delivery platforms.

This study evaluated the effects of red-light withering, shaking withering, and their combined withering (RS) on the physicochemical properties and flavor quality of summer-autumn black tea. The results showed that all withering treatments reduced the tea polyphenol content, while RS exhibited the highest contents of amino acids (2.04%) and soluble sugars (3.51%). UPLC-MS/MS analysis identified a total of 334 differential metabolites compared with conventional indoor static withering, and RS mainly affected metabolic pathways related to amino acids, carotenoids, and lipids. GC-MS and odor activity value (OAV) analyses revealed that trans-(3-ionone (263.51), phenethyl alcohol (7.24), phenylacetaldehyde (16.41), and related compounds were more prominent under RS, thereby enhancing and enriching the floral and fruity aroma characteristics of black tea. Overall, RS synergistically improved taste composition and enhanced floral and fruity aroma expression during withering, which provides theoretical support for high-aroma processing of summer-autumn black tea.

Soybean meal (SBM) is an abundant protein-rich co-product of soybean oil extraction, but its broader use in food applications is limited by its dense structure, poor palatability, and antinutritional factors. This study developed a structure-guided solid-state fermentation strategy by combining extrusion-based 3D printing with Rhizopus oligosporus fermentation to improve the physicochemical and nutritional properties of SBM. SBM-based inks were fabricated into high-surface-area porous structures and fermented for up to 24 h using different starter levels, with low-surface-area samples used as structural controls. The porous architecture supported more extensive internal fungal colonization and greater ergosterol content than the low-surface-area control, as confirmed by cross-sectional scanning electron microscopy and ergosterol analysis. Fermentation increased hardness from 445 to 1524 g after 24 h while reducing adhesiveness, cohesiveness, and springiness, indicating substantial structural remodeling. Phytic acid decreased from 10.0 to 6.0 μmol/g, while the isoflavone aglycones genistein and daidzein increased from 4.86 to 38.29 μg/g and from 4.18 to 27.66 μg/g, respectively. The high-surface-area structure also showed greater biochemical transformation than the low-surface-area control, including altered free amino acid and dietary fiber profiles. These findings show that 3D-printed substrate architecture can influence fungal colonization and fermentation-mediated transformation of SBM. Integrating 3D printing with R. oligosporus fermentation therefore provides a promising approach for producing higher-value fermented SBM ingredients with improved nutritional characteristics and potential food applications.

Noni is valued for its diverse bioactive ingredients, but the quality and flavor evolution of fermented noni juice (FJ) during storage remain unclear. This study investigated the mechanisms underlying quality and flavor evolution in FJ fermented with Acetobacter sp. AN02 using electronic sensory evaluation, volatilomics, and metabolomics. The browning index increased significantly during storage, whereas the pH of FJ remained relatively stable. Decreases in reducing sugars and total amino acids further indicated the progression of nonenzymatic browning. E-sensory analysis revealed increased sourness and higher overall flavor intensity. Volatile acids were the predominant flavor compounds, and the contents of neral and limonene increased markedly, strengthening the citrus and floral-fruity aroma of FJ. Untargeted metabolomics revealed that storage-induced changes primarily involved aromatic amino acid and plant secondary metabolism-related pathways, underscoring non-volatile precursor remodeling as a key driver of flavor evolution. These findings provide support for storage quality control and shelf-life evaluation of FJ.

Sodium alginate/pectin (SP) composite film functionalized with Nano-selenium (SeNPs) stabilized with Dendrobium officinale polysaccharides (DOP) was developed to enhance its physicochemical and biological activity properties. The addition of DOP significantly improved the dispersibility and surface potential of SeNPs, and the nanoparticles stabilized with 100% DOP exhibited the smallest particle size (210.45 nm), highest zeta potential (-7.95 mV), and optimal superoxide dismutase (SOD) and catalase (CAT) -like activities. Adding 2% SeNPs to SP film improved UV-blocking performance, matrix density, and thermal stability, as well as extensibility and barrier performance. Among the various formulations, SPS-2 film (SP film ccontaining 2% SeNPs) exhibited the highest antioxidant and antibacterial activity, effectively inhibiting Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The high-concentration SeNPs composite film demonstrated high biocompatibility, exhibiting no hemolytic activity against red blood cells and minimal cytotoxicity against RAW 264.7 cells. In a postharvest strawberry preservation test, the SPS-2 coating effectively reduced weight loss and spoilage, maintained firmness and soluble solids, and significantly enhanced antioxidant activity by preserving total phenol and flavonoid content. These results demonstrate that 2% SeNPs-added SP films provide an integrated strategy combining enzyme-mimetic activity, enhanced film performance, and high biosafety, and show promising potential for postharvest fruit preservation.

This study systematically investigates the interaction between lactoferrin and quercetin (LF-QU) to develop high internal phase emulsions (HIPEs) as functional 3D printing inks. Multispectral analysis, molecular docking, and structural characterization revealed that LF binds to QU via hydrogen bonding, hydrophobic interactions, and electrostatic forces, with a binding energy of -42.9463 kcal/mol, forming stable complexes with enhanced thermal stability. Among the groups, 0.8 wt% LF-QU showed superior interfacial properties, such as the closest contact angle to 90 degrees and stronger interfacial adsorption capacity. HIPEs stabilized by 0.8 wt% LF-QU exhibited optimized rheological properties, including reduced droplet size (2059 +/- 250.72 nm), high zeta-potential (-8.76 +/- 0.32 mV), and shear-thinning behavior. In addition, the storage modulus of 0.8 wt% HIPEs is significantly greater than the loss modulus, demonstrating better elastic properties, enabling precise extrusion and structural fidelity in 3D printing. The 0.8 wt% HIPEs demonstrated exceptional storage stability, maintaining minimal lipid oxidation and sustained antioxidant activity over 30 days. In vitro digestion showed that the bioavailability of QU was significantly improved to 44.23 %, which was attributed to efficient micelle formation and protective interfacial networks. In addition, 0.8 wt% HIPEs with tunable rheology, antioxidant properties, and bioactive delivery capabilities represent a major breakthrough in the development of personalized nutritional formulations and functional foods. Overall, these findings underscore the potential of protein-polyphenol synergism in advancing food-grade 3D printing technologies for tailored dietary applications.

Efficient microencapsulation of fermented noni juice (FNJ) is challenged by its low solid content and high hygroscopicity, limiting powder stability and loading capacity. This study evaluated modified starch (MS), porous starch (PS), and maltodextrin as wall materials for improving FNJ loading during spray drying. Droplet drying behavior, physicochemical property, microstructure, and bioactive stability were investigated. Results showed that both MS and PS enabled high FNJ loading of up to 40% solids in the final powder, with distinct drying and dissolution behaviors. MS powders exhibited the shortest dissolution time (116-135 s), which was attributed to favorable hydrophilicity and rapid crust dissolution. PS powders showed slower dissolution (198-206 s) and the highest tapped bulk density, mainly due to their porous and concave particle structures that enhanced powder packing and prolonged water penetration. Total phenolic content was retained or increased after drying, reaching up to approximately 130%, while antioxidant capacity was generally maintained or improved. These findings highlight the potential of MS and PS for producing high-loading FNJ powders with adjustable functional properties.

Insomnia is one of the neurodegenerative disorders in which the duration or quality of sleep is insufficient and is accompanied by severe distress and daytime dysfunction.However,current pharmacological interventions were accomponied with unavoidable side effects.In recent years,natural polypheonls were in the spotlight of treating insomnia with high efficacy and less side effects.This review systematically examines the therapeutic effects of polyphenols on insomnia,focusing on the underlying molecular mechanisms involving the neurotransmitters,gut-brain axis and mitochondrial function.Evidence suggests that polyphenols enhance sleep quality by modulating y-aminobutyric acid receptors,serotonin 5-hydroxytryptamine,and dopamine levels within the central nervous system.Meanwhile,polyphenols could improve the intestinal environment by improving insomnia-induced intestinal barrier disorders,gut flora disorders,and down-regulation of metabolite and neurotransmitter expression.Polyphenols also inhibits the production of inflammatory factors in the gut,hypothalamic-pituitary-adrenal axis,vagus nerve,and brain to alleviate insomnia-induced neuroinflammation from the gut-brain axis pathway.In addition,polyphenols have the ability to restore mitochondrial function via inhibiting the expression of inflammatory factors and pathways,and reactivating mitochondrial autophagy,thereby improving insomnia.This review provides deep insights for the development of therapeutic strategies against insomnia,as well as other neurodegenerative disorders.

This study investigated a cell-free supernatant (CFS) derived from mature coconut water fermented with Limosilactobacillus DO28L8, focusing on its antioxidant activities, xanthine oxidase (XOD) inhibition rate, and the molecular mechanisms contributing to uric acid (UA) reduction. The results showed progressive increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and XOD inhibition throughout the fermentation process. Non-targeted metabolomics revealed a significantly enhanced diversity and abundance of flavonoids and alkaloids in the fermented CFS. Fifteen key differential metabolites were identified, all of which were confirmed as effective XOD inhibitors. In vitro experiments using BRL-3A cells demonstrated that the fermented CFS enhanced cell viability, reduced oxidative stress and inflammatory responses, and modulated the expression of urate transporter 1 and ATP-binding cassette superfamily G member 2 transporters, thereby mitigating hyperuricemia through multiple molecular pathways. Collectively, these findings provide a robust scientific foundation for the high-value utilization of fermented mature coconut water CFS in the development of functional foods and nutraceuticals aimed at managing hyperuricemia.

We developed a pH/polyphenol-controlled dual-response intelligent hydrogel absorbent pad based on methylcellulose and sodium alginate (MC-SA). The hydrogel was incorporated with composite particles consisting of anthocyanins encapsulated in metal-organic frameworks (MOFs). Synergistic interactions between anthocyanins and MOFs enhanced the pad's water absorption (511.4%) and retention capacity (88.9%), swelling properties, and thermal stability. The pad possessed antimicrobial (TVC < 6 log(CFU)) and antioxidant activity and thereby could suppress microbial growth and lipid/protein oxidation (TBARS: 0.76 mg MDA/kg; total sulfhydryl content: 46.25 μmol/g) in fresh pork during 9 days of storage at 4 °C. Furthermore, with their pH-responsive color change and controlled release properties, the incorporated anthocyanins enabled real-time visual monitoring of pork freshness and preservation efficacy. Among all hydrogel pads, the MC-SA-Ant@Fe-MOFs pad showed the most optimal preservation performance and was able to extend pork shelf life by 2-4 days. This pad also exhibited excellent biocompatibility and soil degradability. Overall, this study presents a pH/polyphenol-controlled dual-responsive smart hydrogel absorbent pad that can serve as both a preservative material and a freshness indicator.

The surging global demand for meat, driven by its nutritional and sensory appeal, raises significant concerns regarding food safety, environmental impact, and animal welfare. While existing processing techniques and emerging alternatives like cell-cultured meat offer potential solutions, their adoption is hindered by regional and demographic acceptance barriers. Hydrogels offer a promising platform to address the multifaceted challenges of the meat industry, thanks to their biocompatibility, tunable properties, and versatility. However, systematic reviews of their applications are still scarce. This review comprehensively evaluates the diverse roles of hydrogels across key meat sectors: (1) Preservation, encompassing bioactive compound-loaded hydrogels and metal-organic framework (MOF)-based hydrogels for antimicrobial activity, moisture-regulating absorbent pads, and intelligent indicator hydrogels (e.g., pH-responsive, MOF sensors) for real-time quality monitoring; (2) Meat Substitutes, leveraging their high water-binding capacity and tunable rheological properties to mimic meat texture and juiciness; and (3) Cell-Cultured Meat, utilizing their biocompatible three-dimensional network structures as scaffolds to significantly enhance cell adhesion, proliferation, and differentiation efficiency. Furthermore, the review explores the prospective integration of cutting-edge hydrogel technologies, including artificial intelligence-enhanced hydrogels and DNA hydrogels, for future advancements in smart meat systems and precision biomanufacturing. This systematic analysis highlights hydrogel's transformative potential in enhancing meat safety, sustainability, and innovation.

Conventional pH sensors relying on a single signal output are often compromised by external interferences, such as fluctuations in excitation intensity, environmental background noise, and subjective visual interpretation. To address this limitation, we developed fluorescence-colorimetric dual-responsive carbon dots (CDs) through a one-step hydrothermal synthesis using citric acid, o-phenylenediamine, and neutral red. These CDs serve as a robust functional material for non-destructive and rapid assessment of food freshness. As the pH increased, the CDs exhibited a distinct color shift from yellow to red under visible light, accompanied by a synchronous fluorescence enhancement showing linear correlation to ammonia in the range of 1-100 mu mol/L (R-2 > 0.99). Integrated into filter paper-based indicator labels, the CDs retained excellent pH-responsive property, with clear visible and fluorescent color changes upon exposure to ammonia vapor. During shrimp storage at 4 degrees C, the chromatic transitions of the labels under daylight correlated linearly with the total volatile basic nitrogen (TVB-N, R & sup2; = 0.99), enabling quantitative estimation. Spoilage was indicated on day 3 when TVB-N exceeded 30 mg/100 g, total viable count (TVC) reached 6.34 log(10) CFU/g, and indicator labels simultaneously turned red (Delta E = 7.29). The developed sensing system enabled real-time, convenient, and non-destructive visualization of pH changes, providing a reliable approach for monitoring shrimp freshness. This work offers a solid theoretical foundation and technical framework for the design of CD-based intelligent packaging systems in food quality surveillance.

The formation of biofilms makes Vibrio parahaemolyticus (V. parahaemolyticus) more difficult to eliminate, posing a significant threat to seafood safety and human health. This study aimed to investigate the inhibitory effect of linalool on the biofilm of V. parahaemolyticus and its underlying inhibitory mechanism. It was found that linalool significantly inhibited V. parahaemolyticus biofilm formation at sub-minimal inhibitory concentrations (sub-MICs). Furthermore, the content of extracellular polymeric substances (EPS) in the biofilm of V. parahaemolyticus was reduced while the motility, hydrophobicity, and auto-aggregation of V. parahaemolyticus were also suppressed when exposed to sub-MICs of linalool. Transcriptomics results showed that the expression of 1332 genes underwent significant alteration, with 646 genes being upregulated and 686 genes being downregulated. It was revealed that linalool inhibited the motility of V. parahaemolyticus by suppressing the expression of lateral flagella gene (lafA) and disrupting the expression of flagellar motor genes (fliF, fliG, fliM, fliN, and motB). Linalool reduced the concentration of AI-2 by downregulating the expression of the luxS and upregulating the expression of the opaR. Additionally, linalool inhibited energy metabolism by suppressing the tricarboxylic acid (TCA) cycle and the replenishment of its substrates (succinyl-CoA and acetyl-CoA). Moreover, linalool can significantly inhibit the adhesion of V. parahaemolyticus to shrimp and the surfaces of its processing materials at sub-MICs of linalool. In conclusion, these findings provide new insights into how linalool inhibits the formation of V. parahaemolyticus biofilms, suggesting that linalool is a promising anti-biofilm agent.

Bacterial cellulose (BC), a renewable biopolymer, has emerged as a promising substrate for membrane fabrication due to its biocompatibility and sustainability. However, the intrinsic heterogeneity in BC fiber distribution results in polydisperse inter-fiber voids, impeding its widespread application in membrane technologies. To mitigate the inherent surface roughness and microporosity of BC substrates, a chitosan-tannic acid interlayer with tunable hydrophilicity was engineered. This interfacial modification facilitated the subsequent formation of an ultrathin, highly cross-linked polyamide selective layer, minimizing defect density in the forward osmosis (FO) membrane. The fabricated FO membrane exhibited a sustained permeate flux (9.07 L·m-2·h-1) and superior draw solute rejection (>94%), alongside strong anti-fouling durability against bovine serum albumin (BSA) and sodium alginate (SA). Moreover, it demonstrated enhanced chemical stability under acidic and alkaline cleaning regimens. Quantitative assessment via Nile red fluorescence revealed a 63% reduction in microplastic release compared to conventional membranes. Particularly in the application to apple juice concentration, the BC-CS/TA3-PA FO membrane increased the contents of total phenols, total flavonoids, and vitamin C by factors of 5.81, 4.14, and 2.46, respectively, compared with thermal concentration, while effectively retaining antioxidant activity in the concentrate. This work provides a foundational framework for fabricating BC-based FO membranes, introduces an innovative approach to eco-friendly, sustainable membrane development, and demonstrates the high feasibility and industrial potential of this novel membrane for apple juice concentration.

Hainan-style roasted suckling pig (RSP) is a traditional product whose shelf-life and marketability are limited by quality deterioration during storage and poor re-crisping upon reheating. In this study, distinct combinations of packaging methods, storage temperatures, and reheating techniques were evaluated for their effects on the physicochemical properties, oxidation level, and volatile flavor profiles of RSP. Vacuum-sealed aluminum foil packaging paired with freezing at −20 °C inhibited quality deterioration, preserving the myofibrillar structure and water-holding capacity of the meat. Subsequent charcoal reheating significantly restored skin crispness and retained major volatile flavor compounds, including alcohols and aromatic hydrocarbons, resulting in similar sensory characteristics to fresh RSP. In contrast, storage at 4 °C followed by microwave reheating accelerated lipid oxidation and moisture loss, leading to a significant reduction in crispness and flavor intensity. Therefore, the combination of vacuum-sealed aluminum foil freezing and charcoal reheating provided an effective strategy for maintaining and restoring RSP quality.

Ophiocordyceps (Ophiocordyceps sinensis) is a precious medicinal and edible fungus widely utilized in nutraceuticals and functional foods. However, the structural intricacies and biological potential of its high-molecular-weight polysaccharides remain largely unknown. In the present study, a novel high-molecular-weight neutral polysaccharide, designated as CSP1b, was isolated and purified from cultured ophiocordyceps via water extraction, ethanol precipitation, and sequential column chromatography. Characterization revealed that CSP1b possesses an extraordinary molecular weight of 2.65 × 107 Da and consists predominantly of glucose (73.98%), mannose (13.35%), and galactose (12.67%). Structural elucidation identified CSP1b as a galactomannoglucan with a backbone of →4)-α-D-Glcp-(1 → 6)-α-D-Glcp-(1→, branched at the O-6 position by side chains containing →6)-α-D-Glcp-(1→, α-D-Manp-(1→, and various galactose residues, resulting in a branching degree of 32.06%. The polysaccharide exhibited a filamentous and ribbon-like intertwined surface morphology. In vitro immunomodulatory assays demonstrated that CSP1b significantly enhanced the proliferation and phagocytic capacity of RAW 264.7 (mouse macrophage cell line), as well as induced the secretion of nitric oxide (NO) and cytokines (TNF-α, IL-6) in a dose-dependent manner. In summary, a novel high-molecular-weight galactomannoglucan (CSP1b) was isolated for the first time from cultured ophiocordyceps and exhibited potent immunostimulatory activity. These findings enrich the polysaccharide library of ophiocordyceps and support its application in immunoregulatory products.

To develop a novel protein-polyphenol-based emulsion stabilizer,coconut protein isolate(CPI)was used as the model protein to investigate the effects of covalent conjugation with varying concentration(0.3～0.9 mmol/L)of gallic acid(GA)on its structural characteristics,interfacial behavior,and emulsifying properties.The results demonstrated that GA grafting significantly altered the secondary structure of CPI,the shift in the characteristic peak was observed.Meanwhile,the GA grafting increased the absolute value of the Zeta potential,and reduced the intrinsic fluorescence intensity of CPI.Dissipation quartz crystal microbalance(QCM-D)and interfacial dilatational rheology results revealed that the GA-modi-fied coconut protein(CPI-gallic acid conjugates,CPG)formed viscoelastic interfacial film at the oil-water interface,there-by enhancing the centrifugal stability of the emulsions.As GA concentration increased,the interfacial film formed by CPG became thicker,and the emulsions exhibited smaller and more uniformly distributed droplets with markedly improved stability.These findings provide both theoretical insights and practical guidance for the application of gallic acid in protein-polyphenol-based emulsion systems.