Lignin, an abundant renewable resource secondary to cellulose, offers significant potential for high-value utilization. This review focuses on transforming lignin into functional composites (e.g., porous carbons, hydrogels, aerogels, sponge, foam, membrane) via diverse modifications (sulfonation, pHenolic, amination, graft copolymerization, alkylation, esterification, oxidation). Simultaneously, an in-depth analysis was performed to elucidate the structure-property relationship between lignin's hierarchical architecture and the performance characteristics of composite materials. These materials demonstrate exceptional performance in wastewater treatment, including dye/heavy metal adsorption, organic separation, and oil-water emulsion breakdown. We critically evaluate preparation strategies, structural advantages, application challenges, and future research directions, highlighting lignin's role in sustainable pollution remediation.

Xanthan gum (XG) with different structures was prepared by being subjected to sweeping-frequency ultrasound (SFU) modification, and then incorporated with nano ZnO to fabricate composite films for active food packaging applications. Effects of SFU power density (0,6.25,25, 100 W & sdot;L- 1) on the molecular weight, monosaccharide composition, and structure of XG were systematically investigated. XG/ZnO composite films were prepared using the solution casting method. Physical properties of composite films were characterized by mechanical properties, color, UV absorption, thermal stability, and gas transmission rate. The interaction between XG and nano ZnO was elucidated through rheological properties and microscopic morphology. Furthermore, the antioxidant and antibacterial activities of composite films were evaluated. Results indicated that SFU effectively reduced the molecular weight of XG, with the weight-average molecular weight (Mw) decreasing to 7.92 x 104 Da after 25 W & sdot;L- 1 SFU treatment. Side-chain glycosidic bonds were disrupted, leading to a 31.58 % reduction in glucuronic acid (GluA) content. By loading 10 % nano ZnO (relative to XG dry weight), the composite film exhibited enhanced tensile strength (TS) of 32.43 MPa, excellent UV shielding properties, reduced gas transmission rate, and improved thermal stability. Rheological and microstructure analysis revealed strong interfacial bonding between SFU modified XG and ZnO nanoparticles. Consequently, composite films exhibited significant antioxidant and antibacterial activities, inhibiting E. coli by 85.90 % and S. aureus by 88.16 %. It was demonstrated that SFU modified XG/ZnO composite films can be promising for functional food packaging.

Current catalytic infrared peeling (CIP) of tomatoes is constrained by relatively long heating durations and unpredictable peeling locations. This study proposes a surface incision pretreatment technique tailored for CIP to disrupt peel continuity and establish fixed peeling sites. Cross-incision pretreatment divides the tomato surface into multiple independent zones, raising the peeling rate from 82.43 f 1.68% (untreated control) to 97.21 f 1.48%. To achieve a 95% peeling rate, the heating time required for tomatoes with five incisions was reduced by 16.65% compared with intact tomatoes. The incisions pretreatment combined with CIP decreased peeling thickness from 1.05 f 0.13 mm to 0.29 f 0.052 mm, and reduced peeling loss from 7.23 f 1.44% to 5.03 f 0.80%. Furthermore, the incision pretreatment also improved efficiency with conventional hot-water and lye peeling methods. Owing to the dry-peeling characteristic of CIP, the incision pretreatment (CIP-SST) exhibited similar nutrient loss to intact tomatoes (CIP-IST). The mechanism underlying the improved peeling rate conferred by incision pretreatment may involve enhanced heat transfer to the peel-pulp junction layer and the formation of moisture escape pathways. The integrated system coupling an automated incision device with CIP achieved an average peeling rate of 96.55 f 1.29%, while the energy consumption of CIP-SST was reduced by 13.03% relative to CIP-IST. This surface incision pretreatment effectively improves the peeling efficiency of conventional CIP for tomatoes, enhances its industrial application potential and reduces energy consumption.

This study aimed to optimize ultrasound-assisted enzymatic hydrolysis for umami peptide preparation from shiitake mushrooms, develop a reliable predictive screening model for umami peptides, and clarify the molecular mechanism underlying the umami taste of these peptides. Results indicated that ultrasonic pretreatment (200 W, 20 min) combined with dual-enzyme hydrolysis (complex protease and flavourzyme, at 1:1 ratio, 2400 U/g, 4 h) markedly enhanced hydrolysis efficiency. The α-amino nitrogen content reached 0.20 ± 0.00 mg/mL, with 98.31 % of the resulting peptides having molecular weights below 1 kDa. A triple-stream Umami-Transformer model was constructed by integrating peptide sequence, acid-base properties, and hydrophobicity. This model achieved an umami peptide prediction accuracy of 94 %, outperforming well-established models including Umami-BERT (90.5 %) and Umami-MRNN (93.2 %), thereby confirming its superior predictive performance. Four novel umami peptides (LPFQTE, MIPLLL, EVLPNL, and EVENVI) were successfully identified and validated. Molecular docking and molecular dynamics simulations revealed key binding sites (Asp147, Lys155, Ser217, Lys379, Asn150) on the T1R1 receptor and demonstrated that hydrogen bonding and ionic interactions are critical for stable binding and umami taste initiation. The findings provide a robust framework for the efficient production and identification of umami peptides from shiitake mushrooms, together with mechanistic insights that contribute to the development of novel flavor enhancers and functional foods.

This study investigated the antibacterial mechanism and preservation efficacy of the XG₂₅/ZnO₁₀ composite film against E. coli and S. aureus. The film, containing sweeping-frequency ultrasonic (SFU) modified xanthan gum (XG) and nano zinc oxide (ZnO), showed significant antibacterial activity. Multiple analyses revealed a synergistic mechanism between the components. Simulation confirmed SFU generated the uniform acoustic field, enhancing process efficiency. In a 21-day refrigerated storage test, the composite film effectively maintained grape quality. It significantly improved retention rates of soluble solids (66.24%), total phenols (66.01%), and ascorbic acid (58.37%) compared to control. The film maintained microbial load at 3.94 log CFU·g-1, substantially lower than traditional polyvinyl chloride packaging (6.23 log CFU·g-1).

Developing a simple, efficient, and environmentally benign pretreatment strategy for fractionating lignocellulosic biomass into high-value components remains a critical challenge. Traditional approaches rely on corrosive chemicals or toxic solvents to cleave lignin-carbohydrate bonds. This study introduces a microwave-assisted deep eutectic solvent (MW-DES) system consisting of choline, urea, and water, enabling zero-waste fractionation of corncob. This one-pot process enhances enzymatic saccharification of cellulose via swelling-enhanced accessibility, allows efficient recovery of xylo-oligosaccharides, and facilitates the extraction of lignin-carbohydrate complexes (LCCs) and their continuous nanonization-collectively enabling the comprehensive valorization of all biomass components. The swelling effect of MW-DES on cellulose and its ability to mediate nucleophilic cleavage of ester and ether bonds in lignocellulose were verified using model compounds. Under 120 degrees C pretreatment, lignin removal efficiency reached 69.17 %, while enzymatic hydrolysis of cellulose afforded a glucose yield of 83.97 %. Spherical LCC nanoparticles (LCCNP) were obtained at a yield of 61.09 %, an average diameter of 380.29 nm, and a zeta potential of -30.39 mV. Xylan residues enhanced colloidal stability, and LCCNP demonstrated radical scavenging capacity comparable to alkaline lignin. When incorporated into poly(vinyl alcohol) films, LCCNP improved tensile strength by 15.53 %, increased water contact angle by 82.34 degrees, and afforded > 85 % UV-shielding efficiency. This work establishes a sustainable lignocellulose refining strategy that transforms agricultural residues into high-value product streams: fermentable sugars for biofuel production and nanofillers for biodegradable packaging. Integrating efficiency, environmental compatibility, and full biomass valorization, this MW-DES approach addresses key limitations of conventional pretreatment methods while advancing circular bioeconomy principles.

This study investigated the effect of moisture transfer points on volatile organic compounds (VOCs) in chive leaves and stems during the vacuum freeze drying combined with hot air drying process. The VOCs of chive leaves and stems were comprehensively analyzed using electronic nose, HS-GC-IMS, and HS-SPME-GC-MS techniques, with 8 key VOCs identified through HS-SPME-GC-MS combined with the random forest algorithm and odor activity values. Multivariate analysis (principal component analysis and orthogonal projections to latent structures discriminant analysis) validated a clear distinction between high (L1/L2, S1/S2) and low (L3/L4, S3/S4) moisture transfer point groups. Additionally, potential metabolic pathway analysis indicated that dipropyl disulfide and dimethyl disulfide originate from the enzymatic reaction of S-alkylcysteine sulfoxides; terpenoids are associated with carotenoid cleavage; and aldehydes and ketones are closely related to amino acid metabolism and sugar cleavage. This study provides theoretical support for precision processing and flavor enhancement in chives.

Porous materials display ultra-fast liquid infiltration arising from the interplay of multi-scale structures, yet how these hierarchies regulate liquid dynamics and mechanics remain poorly understood. Here, vacuum freeze-dried (VFD) apples are employed as a bioinspired model to elucidate the structure-infiltration coupling that gives rise to their characteristic "dual-crispness" texture (a rapid transition from roasted crunchiness to juicy crispness during oral rehydration). In vitro saliva rehydration assays reveal that the ultra-fast infiltration behavior of VFD apples drives this rapid transformation. Unlike conventional hot air-dried apples, which undergo structural collapse and yield a monotonous texture, VFD apples feature a synergistic multi-scale structures-macroporous networks, microcellular cracks, and molecularly exposed hydrophilic groups-that collectively reduce flow resistance, accelerate intercellular infiltration, and enhance saliva capture. This hierarchical coordination rapidly restores cell turgor pressure before swallowing, giving rise to the distinctive "dual-crispness" sensation. By linking multi-scale structure to infiltration kinetics, this study establishes generalizable design principles for rapid-rehydration foods and hydration-responsive functional materials.

Ginger (Zingiber officinale Roscoe) is an important spice and medicinal plant widely consumed worldwide. Its irregular surface easily retains soil and microorganisms, while traditional cleaning methods are often ineffective in removing contaminants from crevices, affecting product safety and quality consistency. This study developed a combined bubbling and ultrasonic cleaning system with machine vision inspection to improve cleaning thoroughness and enable standardized cleanliness evaluation. Numerical simulations helped determine initial equipment parameters: a bubbling flow rate of 10m/s and ultrasonic frequency of 40kHz, with an interleaved transducer arrangement to reduce standing waves. Single-factor experiments established the best operational conditions as 8min of bubbling combined with ultrasound (900W) and a batch size of 10kg per cycle. Among nine tested treatment protocols, the combination of 2% NaHCO₃ soaking with 40kHz ultrasound and bubbling (NS+US+Bubbling) achieved 95.78% cleaning efficiency and reducing microbial load by 4–5log CFU/g. Ultrasonic treatment also enhanced phenylalanine ammonia-lyase activity in ginger, leading to a 38.01% increase in phenolic accumulation compared to untreated samples. A YOLOv5-based recognition model achieved over 98% accuracy in cleanliness assessment. The integrated bubbling-ultrasonic system enables efficient and comprehensive ginger cleaning, while the machine vision approach provides potential support for standardized grading.

The refining of renewable lignocellulosic resources requires energy-intensive and chemically harsh processes, leading to lignin condensation and carbohydrate loss. To efficiently convert corn cobs (CCs) into fermentable sugars and produce functionalized lignin, we developed an ethylenediamine (EDA) treatment system under high solid loads. At 140 degrees C, EDA treatment separated 75.87 f 3.16 % of lignin while retaining 93.72 f 2.78 % of cellulose. The introduction of amino and amide groups enhanced lignin hydrophilicity through electrostatic repulsion and hydrogen bonding with water, reducing non-productive enzyme binding. As a result, glucose and xylose conversion rates in cellulose solids (CSs) reached 85.17 f 1.82 % and 75.34 f 1.95 %, respectively, while xylan solids (XSs) released 90.87 f 3.47 % of xylose within 12 h of enzymatic hydrolysis. Aminated lignin (AL) contained 14.33 % nitrogen, exhibited aggregation-induced emission, and showed a 4.88-fold enhancement in photoluminescence (PL) intensity compared to alkali lignin. Model compound studies for the first time revealed the nucleophilic attack mechanism of EDA on ester bonds and (3-O-4 ether linkages. The solid-state reaction system and alpha-amination structure effectively blocked reactive sites to prevent lignin condensation. AL can serve as a low-cost fluorescent probe for rapid Fe3+ concentration detection. This one-step separation system achieves simultaneous extraction and modification, simplifying downstream processing of carbohydrates and lignin for value-added applications.

Rapid release of active compounds from packaging films reduces preservation efficacy, significantly diminishes antioxidant and antibacterial effects. Zeolitic imidazolate framework-8 (ZIF-8) exhibited increased porosity after tannic acid (TA) etching. This facilitated sustained drug release and enhanced the material's sensitivity to acidic environments. By optimizing the size of ZIF-8, the etching content of TA, and the loading of quercetin (Qe), a composite material of TA-ZIF-8@Qe was synthesized. The double-layer film was fabricated using a layer-by-layer solution-casting method, comprising a carboxymethyl chitosan layer with varying concentrations of TA-ZIF-8@Qe and a polyvinyl alcohol layer. Incorporation of TA-ZIF-8@Qe improved the film's tensile strength as well as its antioxidant and antimicrobial activities. The film exhibited biological safety and biodegradability, without affecting seed growth. At a loading capacity of 12%, the cumulative release rates of the film over 96 h were 47.55%, 56.88%, and 63.65% at pH levels of 6.77, 5.50, and 4.65, respectively. After 12 days of storage under the same double-layer film conditions, films stored at 25 °C exhibited lower water-vapor permeability but higher oxygen permeability than those stored at 4 °C. At the same temperature, compared to the carboxymethyl chitosan layer, the water vapor and oxygen permeability of the polyvinyl alcohol layer as the outer layer was lower. The optimized film extended the shelf life of lotus root slices to 12 days under refrigeration at 4 °C and to 8 days at 25 °C. This study highlights the significant potential of this double-layer film as a food packaging material.

This study successfully developed an innovative chitosan/gelatin/vanillin-Zn2+ food packaging film (CGV-Zn2+) for the preservation of strawberries. To overcome inherent limitations in polysaccharide-based films, we employed a dual modification strategy: Schiff base formation between vanillin aldehyde groups and chitosan/ gelatin amines, and Zn2+ complexation from acid-treated ZnO nanoparticles. Structural characterization revealed that Zn2+ chelation significantly improved the mechanical properties and cross-linking density, while the aromatic structure of vanillin provided exceptional UV-blocking efficiency. The composite films exhibited enhanced water resistance, reduced oxygen transmission, and potent antimicrobial activity against E. coli and S. aureus. When applied to strawberry preservation at 4 degrees C, CGV-Zn2+ films maintained fruit firmness, minimized weight loss, and preserved antioxidant capacity over 15 days through combined barrier effects and antimicrobial action. Our research indicated that CGV-Zn2+ composite films held significant potential as an alternative to conventional plastic-based food packaging materials, demonstrating considerable efficacy in fruit preservation applications.

To enhance enzyme inactivation efficiency and reduce costs, this study developed an innovative low-temperature ultrasonic inactivation method. The effects of ultrasonic parameters on enzyme activity, structure, and catalytic performance were investigated. Molecular simulations were conducted to elucidate the underlying mechanisms of ultrasonic inactivation. Results demonstrated that ultrasound significantly reduced enzyme activity, achieving inactivation rates of 100% for PPO (60 degrees C, 300 W, 90 min) and 95.18% for POD (60 degrees C, 300 W, 120 min). Inactivation resulting from structural disruption and weakened enzyme-substrate interactions was due to ultrasonic power and temperature effects. Key alterations of PPO and POD included: the disruption of secondary structure (alpha-helix J60.93%, J49.33%), rupture or embedding of active sites, reduced catalytic efficiency (J98.94%, J66.52%), and decreased binding energy (J46.37%, J17.90%). This study provides a comprehensive mechanistic understanding of PPO and POD inactivation by low-temperature ultrasound, highlighting ultrasound as a promising alternative to conventional high-temperature methods.

This study aimed to evaluate the effects of lutein (LUT) combined with cyanidin-3-O-glucoside (C3G) on age-related macular degeneration (AMD). Three complementary models were used to investigate the antioxidant effects, including free radical scavenging models, a cell model, and a mouse gavage assay. The results revealed that LUT combined with C3G at molar ratios ranging from 1:2 to 1:5 exhibited synergistic antioxidant effects in vitro. Compared with LUT/C3G alone, LUT:C3G (1:5) increased superoxide dismutase (SOD) and catalase (CAT) activities by 50.22%, 33.73% and 86.21%, 30.77%, respectively, increased glutathione (GSH) levels by 79.31% and 36.82%, and decreased malondialdehyde (MDA) levels by 50.04% and 31.11%. The combination treatment increased the mRNA and protein expression levels of nuclear factor erythroid 2-related factor 2 (Nrf2), heme oxygenase-1 (HO-1) and quinone oxidoreductase 1 (NQO1) and decreased the level of Kelch-like ECH-associated protein 1 (Keap1). Furthermore, Nrf2 knockdown in ARPE-19 cells significantly inhibited combination treatment-induced Nrf2 protein expression and nuclear translocation, as well as HO-1 and NQO1 expression. A mouse model of AMD demonstrated that LUT combined with C3G activated the Keap1/Nrf2/HO-1/NQO1 signalling pathway, thereby preventing retinal oxidative stress.

Ultrasound technology, due to its unique acoustic cavitation effect, significantly enhances heat and mass transfer and is widely applied in unit operations of food processing. However, the common standing wave effect in conventional single-frequency power ultrasound creates alternating regions of acoustic pressure nodes and antinodes, resulting in a highly uneven distribution of the acoustic field. This makes it difficult to meet the dual requirements of the modern food industry for precise control and high efficiency in processing technologies. This comprehensive review aims to systematically integrate the molecular mechanisms and practical applications of multi-frequency power ultrasound (MFPU) in food processing, establishing a unified theoretical framework to elucidate its advantages over traditional single-frequency systems. Systematic literature analysis indicates that MFPU demonstrates significant advantages in food processing applications. Research reveals that these advantages stem from nonlinear interactions, which surpass the simple linear superposition model of traditional single-frequency systems. These synergistic effects generate a uniform cavitation field, effectively eliminating the inherent standing wave limitations of conventional single-frequency systems, and exhibit universal applicability across diverse food matrices ranging from protein modification to complex tissue processing. Studies confirm that MFPU represents a transformative technology in food manufacturing. It not only addresses the technical limitations of existing processing methods but also provides an integrated solution combining efficiency enhancement with quality preservation. Translating these proven advantages into industrial practice requires establishing a deeper understanding of the mechanisms at the molecular level, developing standardized parameters, and creating intelligent process control systems.