MicroRNAs (miRNAs) are a class of small, non-coding RNAs that regulate gene expression in eukaryotes. Among them, miR396 targets GROWTH-REGULATING FACTOR (GRF) transcription factors and forms one of the most highly conserved regulatory modules in plants. Recent studies have greatly expanded the functional landscape of the miR396-GRF module, showing that, beyond its canonical role in leaf morphogenesis, it also participates in root meristem regulation, reproductive development, yield formation, tissue regeneration, and responses to diverse abiotic and biotic stresses. In crop plants, this module further controls agronomically important traits. Here, we summarize current knowledge of the evolutionary conservation and diversification of the MIR396 loci, the upstream pathways that control miR396 expression, and the developmental and stress-related outputs mediated by the miR396-GRF module. We also discuss evidence that miR396 functions as a context-dependent regulator rather than a simple growth suppressor, and highlight how precise manipulation of the miR396-GRF module may provide new opportunities for crop improvement by optimizing growth, regeneration, and stress resilience.

This study investigated the effects of high-pressure processing (HPP, 250/400/550 MPa for 5 and 10 min), heat processing (HP, 95 degrees C for 15 s) and combined treatment (HHS, 95 degrees C for 15 s followed by 550 MPa for 5 min) on enzyme-activity, color, cloudy stability, rheological properties and cell wall polysaccharides in litchi juice during 2 weeks of storage at 25 degrees C. Results showed that HP and HHS were more effective in inactivating polyphenol oxidase (PPO) and peroxidase (POD), thereby maintaining higher L values and reducing browning index during storage. In contrast, HPP induced activation of PPO and POD in a pressure-dependent manner, resulting in increased browning. Both HP and HHS increased cloud stability and turbidity initially, but the formation of larger particles (D [4,3]) after treatment led to faster sedimentation. All treatments disrupted cell wall integrity, releasing pectin and increasing juice viscosity, with HHS showing the greatest enhancement in apparent viscosity and G'. Structural analysis revealed that HHS increased the RG-I proportion in the cell wall by 30 % and significantly extended its side chains. These effects were particularly evident in water-soluble (WLP) and chelator-soluble (CALP) pectins, which are readily released during juice processing. Sodium carbonate-soluble (SCLP) and sodium hydroxide-soluble (SHLP) pectins, covalently bound within the cell wall, were less affected by the processing conditions. Differences in Mw and FTIR revealed process-induced depolymerization occurred in the HG domain. These changes facilitated weak gel formation, contributing to improved physical stability. Therefore, HHS is recommended as a complementary strategy to enhance juice quality when combined with optimized filtration or centrifugation. The findings offer a scientific foundation for optimizing processing strategies to produce stable, high-quality juice on an industrial scale.

Heat processing degrades the pectin network, leading to texture softening in plant-based foods. This study demonstrates that polyphenol treatment, particularly with procyanidin, effectively preserves the texture of steamed carrots compared to monomeric catechin. The optimal treatment (1.5% procyanidin, 30 min) uniquely enhanced cell wall integrity, induced distinctive pigmentation. It crucially reversed pectin thermal degradation by promoting a shift from soluble fractions to covalently cross-linked forms. This structural reinforcement manifests as enhanced pectin thermal stability and reduced methyl esterification (inhibiting β-elimination), thereby rendering the molecular structure more stable. Molecular dynamics simulation confirmed that procyanidin forms stronger complexes with pectin, especially NSP, via van der Waals forces and hydrogen bonds. These multi-scale findings establish that the degree of polymerization of procyanidins is key to strengthening the cell wall network, providing a targeted strategy for texture regulation in processed vegetables.

The interaction between pectins and polyphenols improves the physicochemical properties of pectins and enhances the bioavailability of polyphenols. However, limited researches exist on the effect of the degree of amidation on the interactions between pectins and procyanidins. This study investigated the non-covalent and covalent complexes formed between amidated pectins (APs) and procyanidins, aiming to examine the effects of the degree of amidation on their binding/grafting rates, physicochemical properties, and antioxidant activity. The results indicate that the amidated groups of pectins enhanced the cross-linking with procyanidins by forming more hydrogen bonds or covalent bonds. Consequently, the binding rate of non-covalent complexes of AP-procyanidin and the grafting rate of their covalent complexes increased with the degree of amidation. Additionally, the dense hydrogen-bonding network formed by non-covalent complexes of AP-procyanidin led to improvements in thermal stability, rheological properties, and antioxidant activity with increasing degree of amidation, all of which are superior to those of pure APs. However, although the covalent complexes of AP-procyanidin prepared by heating achieved covalent cross-linking, the process caused the cleavage of pectin glycosidic bonds and the oxidation of procyanidin phenolic hydroxyl groups. Therefore, the covalent complexes of AP-procyanidin performed worse than non-covalent complexes in terms of thermal stability, rheological properties, and antioxidant activity. This study provides valuable insights for the efficient delivery of polyphenolic active components in functional foods and the development of ingredients for thermally processed foods.

Biopolymer-based packaging films are essential components in food industrial production. However, conventional synthetic films based on polyvinyl chloride and polystyrene suffer from poor biodegradability, lack of antimicrobial activity, and an inability to monitor food freshness in real time, highlighting the urgent need for alternative materials. Meanwhile, packaging films fabricated solely from untreated natural polymers generally fail to meet the performance requirements for large-scale food applications. This review systematically summarizes the mechanisms of physical, chemical, and enzymatic treatments in the preparation and functional regulation of polymer-based food packaging films. The effects of different processing strategies on molecular interactions, polymer chain arrangement, network structure, physicochemical properties, and preservation performance are critically discussed. Furthermore, recent advances in the synergistic application of physical and chemical approaches are highlighted, aiming to provide theoretical insights and guidance for the development of advanced food packaging materials. Biopolymer-based packaging films derived from natural polymers have attracted increasing attention due to their inherent biodegradability. Existing studies indicate that physical field-assisted treatments can regulate polymer chain rearrangement, intermolecular hydrogen bonding, and crystallinity, thereby improving film compactness, barrier properties, and mechanical performance. Meanwhile, targeted chemical modification strategies can confer antimicrobial activity and environmental responsiveness through functional group regulation, crosslinking reactions, and network reconstruction. Notably, the synergistic integration of physical and chemical approaches has emerged as an important direction in functional food packaging, enabling intelligent indicator properties and real-time monitoring of freshness changes during food storage.

Litchi is the main characteristic fruits of the subtropical region. As the world's leading producer of litchi, China ranks first globally in both cultivation area and yield. The byproducts generated during litchi processing, for example, shells and seeds are rich in phenolic compounds like A-type proanthocyanidins, and contain various isomers. However, there is a lack of systematic reviews on the recent research progress regarding litchi proanthocyanidins. Therefore, this study aims to provide a comprehensive review of the structure, extraction methods, and bioactive functions of litchi proanthocyanidins. Currently, research on the chemical structure of litchi proanthocyanidins mainly focuses on elucidating their structural units, degree of polymerization, molecular weight distribution and major chemical composition. The extraction methods primarily involve multiple techniques, including traditional solvent, microwave-assisted, deep eutectic solvent, ultrasound-assisted, ultrasound-microwave synergistic, and ultra-high pressure-assisted extractions. In terms of functional activities, the biological activities of litchi proanthocyanidins, such as antioxidant, hepatoprotective, hypoglycemic, anti-inflammatory, and improvement of Alzheimer's disease, are summarized in detail. Finally, this study provides an outlook on future research directions and development trends of litchi proanthocyanidins, aiming to offer theoretical guidance and references for their applications in the food industry.

Deep eutectic solvents (DES) have emerged as green and designable solvents for extracting natural active substances. Recent studies have systematically investigated the key factors governing extraction efficiency, including DES structure, process parameters, and solvent properties. These investigations have established DES as a viable alternative to conventional organic solvents in natural substances extraction. This review examines the application of DES in extracting some major classes of bioactive compounds,e.g., phenolic compounds, polysaccharides, proteins and alkaloids. The analysis focuses on: characterization of DES and factors affecting extraction, synergistic extraction techniques and industrial potential beyond extraction. The high efficiency of DES in extracting active components are also explored. DES-extracted compounds (e.g., anthocyanins and proteins) exhibit enhanced stability due to H-bonding. Polyol/acidic DES systems offer a reliable method of safeguarding thermosensitive components. Combined with green methodologies, DES extraction enhances efficiency and reduces energy consumption. Additionally, DES have been demonstrated to enhance mechanical and barrier properties of films, the DES-based microextraction technique detects food contaminants and it is extensively employed in the domain of biorefining. Nevertheless, DES are still many challenges to be addressed, including the lack of clarity surrounding microscopic interaction mechanisms, difficulties in solvent recovery, and so on. Future research should focus on mechanistic exploration, system optimization, and expanding green applications.

This study investigated the effects of proanthocyanidins (PC) with different degree of polymerization (DP) and A-type linkage on the structural and functional properties of litchi thaumatin-like protein (LcTLP). PC were extracted from litchi shells (S) and pulp (P) using a sequential solvent extraction with methanol (M) and acetone (A), and were designated as SMPC (DP 1.9), SAPC (DP 2.7), and PAPC (DP 12.6), respectively. Results showed that proanthocyanidin structural features strongly dictated their binding modes with LcTLP. SMPC and SAPC with high A-type linkage ratios (67.8% and 41.7%) inserted into LcTLP hydrophobic cavity, increasing α-helix content. PAPC showed the highest affinity (Ka = 283.7 L/mol) with LcTLP. Thermodynamic parameters indicated hydrogen bonding as dominant, reflecting an enthalpy-driven process. In RAW264.7 cells, PAPC more effectively suppressed LcTLP-induced NO, TNF-α, and IL-6 secretion by coating LcTLP surface. However, oligomeric proanthocyanidins occupied LcTLP active site by binding to the key residues, including GLU84 and TYR85.

Fruit and vegetable processing by-products, such as peels and pomace, are rich in antioxidant polyphenols and represent promising sources of functional ingredients, but how their galloyl-based polyphenols interact with starch remains insufficiently understood. In this study, corilagin with three non-free galloyl moieties and 1,2,3,4,6-O-pentagalloyl glucose with five free galloyl moieties were used as model polyphenols to clarify how galloyl moiety number and accessibility modulate their complexation with high-amylose maize starch (HAMS). Size-exclusion chromatography showed that both polyphenols preferentially complexed with amylose, while FTIR confirmed that complex formation occurred mainly through non-covalent interactions. The two polyphenols induced distinct changes in HAMS structure. Corilagin disrupted short-range order and produced no detectable crystalline structure, whereas 1,2,3,4,6-O-pentagalloyl glucose enhanced molecular order and induced V-type crystallization. Isothermal titration calorimetry revealed more binding sites but weaker affinity for corilagin, with thermodynamic signatures indicating hydrogen bonding and van der Waals interactions. By contrast, 1,2,3,4,6-O-pentagalloyl glucose showed stronger affinity and hydrophobic interaction-dominated binding. Molecular dynamics simulations further confirmed that 1,2,3,4,6-O-pentagalloyl glucose formed a more stable association with the amylose helix than corilagin. These results indicate that galloyl moiety characteristics markedly influence starch-polyphenol interaction mechanisms, providing guidance for the utilization of polyphenol-rich agro-processing by-products in functional starch-based foods.

Spinach (Spinacia oleracea L.) is highly perishable, especially under warm and high-humidity conditions, leading to oxidative damage, membrane lipid peroxidation, and senescence. This study investigated a synergistic preservation strategy combining gamma-aminobutyric acid (GABA) with either phytic acid (PA) or chlorine dioxide (ClO2) to mitigate quality deterioration during storage at 30 degrees C for 8, 16, 24, and 32 h. A standardized leaf-bending angle measurement was established as a novel freshness indicator, and its validity was corroborated through comprehensive physiological, biochemical, and microscopic analyses. Results demonstrated that the GABA + PA combination was the most effective treatment for delaying senescence and maintaining structural integrity. After 32 h, GABA + PA treated spinach retained a bending angle of 33.17 degrees, significantly outperforming the control and maintaining a "moderate" freshness classification. This superior preservation effect was accompanied by higher activities of antioxidant enzymes, including ascorbate peroxidase (APX; 50.94 nkat/g), superoxide dismutase (SOD; 1.30 & times; 104 nkat/g), and catalase (CAT; 1.98 & times; 104 nkat/g), together with lower ROS accumulation, reduced electrolyte leakage, improved ascorbic acid retention, and better maintenance of cell membrane integrity. Microscopic observations confirmed the preservation of epidermal and mesophyll cell structures in the GABA + PA group. These findings suggest that the integrated application of GABA and PA provides a sustainable and practical "green" solution for maintaining the quality of perishable leafy vegetables during rapid, non-cold chain transit.

IntroductionDirect-seeding rice faces the prominent challenge of low seedling emergence vigor, particularly under deep-sowing mechanical resistance and hypoxic conditions. Although some physiological traits are known, the systemic molecular networks determining superior emergence remain elusive. MethodsHere, we integrated metabolomic and transcriptomic analyses to compare the elite direct-seeding variety ChongShang2022 (CS2022) with the control Huxiangruan450 (HXR450). Results and discussionWeighted gene co-expression network analysis (WGCNA) identified germination-associated metabolic modules. Hub metabolite analysis revealed that the accelerated germination of CS2022 correlates with a higher accumulation of cytokinins (zeatin and cis-zeatin-9-N-glucoside), known for antagonizing abscisic acid (ABA)-induced dormancy, alongside key amino acids (e.g., L-lysine) and structural sphingolipids. Physiological validation confirmed the functional significance of these hubs, demonstrating that exogenous trans-zeatin and L-lysine significantly promoted seed germination in a dose-dependent manner. Notably, CS2022 exhibited heightened sensitivity, achieving maximal promotion at concentrations approximately 10-fold lower than HXR450. Targeted LC-MS/MS assays further demonstrated that CS2022 maintains a significantly higher GA20/ABA ratio during germination by accumulating the key precursor GA20 and deactivating free ABA into ABA-glucosyl ester. This hormonal homeostasis couples with elevated α-amylase activity, accelerating energy mobilization. At the seedling stage, multi-omics integration suggests an optimized growth-defense trade-off in CS2022. Auxin signaling supports rapid elongation, while the upregulation of jasmonic acid (JA) precursor transcripts contrasts with restricted accumulation of bioactive signals (e.g., JA-Ile). This potential signal buffering mechanism likely mitigates growth arrest. Additionally, lipid remodeling involving sphingolipids and waxes may contribute to hypoxia tolerance. Altogether, this study delineates a correlative regulatory network where dynamic hormone buffering, redirected metabolic flux, and adaptive lipid remodeling synergistically maximize direct-seeding rice emergence vigor, providing mechanistic insights and candidate modules for breeding.

Bigels have shown considerable potential for nutrient encapsulation and three-dimensional (3D) food printing in personalized nutrition, yet the mechanistic link between extrusion-induced structural modulation and bioactive bioaccessibility remains insufficiently understood. In this study, a water-in-oil bigel composed of κ-carrageenan–xanthan gum hydrogel and beeswax oleogel was used to investigate how nozzle-size-dependent extrusion and deposition under fixed printing settings modulate multiscale structure, and how these structural changes differentially affect 3D printing accuracy and the bioaccessibility of encapsulated bioactives. Compared with narrow nozzle conditions (0.2–0.4 mm), wider nozzle conditions (1.2–1.4 mm) were generally associated with improved post-printing stability and intestinal-phase bioaccessibility. Specifically, the 1.4 mm nozzle showed the highest intestinal-phase bioaccessibility (vitamin C: 63.79 ± 0.85%; β-carotene: 63.21 ± 1.26%), whereas the 1.2 mm nozzle was more favorable for preserving printing accuracy. Rheological and confocal laser scanning microscopy analyses indicated that wider nozzle conditions were associated with reduced extrusion-induced microstructural disruption, maintained a more homogeneous microstructure, and better preserved local gel network organization and hydrogel particle morphology relative to narrow nozzle conditions. This relative structural preservation was associated with higher post-storage bioactive retention and improved intestinal-phase bioaccessibility, whereas narrow nozzle conditions were associated with greater structural disruption and lower post-storage retention. These findings suggest that the bioaccessibility of encapsulated bioactives in 3D printed bigels is influenced not simply by nozzle size, but by extrusion-induced structural modulation under different nozzle conditions. This provides useful insight into how extrusion-induced structural modulation contributes to the design of printable functional foods.

Pale, soft, exudative (PSE) meat, marked by pale color, soft texture, and high drip loss, affects over 10 % of pork from modern intensive farming, posing a major industry challenge. Despite extensive research, addressing PSE formation remains difficult due to complex genetic and environmental factors. This study developed a PSE-like pork model by heating normal pork at 36 °C for 4 h and identified differential metabolites using liquid chromatography-mass spectrometry (LC-MS) metabolomics. We detected 141 metabolites differing between normal and PSE-like pork across three post-slaughter storage times. Quinic acid (QA) and Xanthine (Xa) emerged as key factors, with QA enhancing muscle fiber structure and stabilizing pH, while Xa accelerated pH decline and increased fiber disruption. Our findings highlight the significant role of metabolites in meat quality, offering new strategies to mitigate PSE meat.

Modified starch (MS), wheat flour (WF), and xanthan gum (XG) are common rheological modifiers used to stabilize oyster sauce and prevent sedimentation. A downside of these thickeners is that they impart poor pourability, an issue that is exacerbated at lower temperatures. This study examines the impact of different thickeners on oyster sauce rheology to address consumer concerns regarding temperature sensitivity and flow control. Rheological tests showed that MS alone resulted in the lowest yield stress (26.18 Pa at 5 °C), while XG significantly increased it (58.81 Pa). Although XG reduced the temperature sensitivity of viscosity, it had limited effects on yield stress. Thixotropy tests indicated that WF introduced rheopectic behavior with viscosity recovery (

The interactions between food nutrient constituents/matrixes (e.g., polysaccharides, proteins, and polyphenols) carry on spontaneously and rapidly in the food system (e.g., processing, chewing, and digestion). Understanding the variability of these interactions throughout the food chain/industry in terms of patterns and mechanisms is a challenging task, as the structures of these biomolecules are highly complex, and the binding forms and sites are quite flexible, which hinders their accurate identification and analysis. The comprehensive attribution of modern physical analysis techniques presents enormous strengths: it reveals the chemical composition and physical structure of components, the way in which they interact, their influence on matrix properties, and paves the way for other and more complex interactions in food systems. The aim of this review is to develop a practical, simplified, but unambiguous and comprehensive graphical guide to this demanding topic. It might advance the strategies applied to interaction experiments and analyzes, pinpointing the key home messages disclosed by each representation and proposing effective explanations for their mechanisms of interaction, as well as other key resources in the investigation of these biomacromolecular interactions.

Galloyl-based polyphenols including gallic acid (GA) and tannic acid (TA) were used to form complexes with high-amylose maize starch (HAMS). The relationship among complex structure, starch digestibility in vitro, and postprandial glycemic response, hormone concentration and satiety in mice were investigated. Both GA and TA interacted with starch through noncovalent bonds and formed complexes with V-type crystalline structure. The polyphenol loading content in HAMS-TA was higher than HAMS-GA, probably because TA has more galloyl moieties. In vitro digestion revealed HAMS-TA/GA complexes had lower digestion rate (k) and proportion of digestible starch (C∞) than control samples, attributing to their higher crystallinity and inhibition on α-amylase. HAMS-TA had lower k and C∞ than HAMS-GA, resulted from its higher polyphenol loading content. In vivo digestion in mice indicated complexes had lower glycemic response, higher concentrations of GLP-1 and PYY than control groups. They also showed good ability in decreasing glycemic elevation after a subsequent meal and enhancing satiety. HAMS-TA exhibited better performance than HAMS-GA. The in vitro and in vivo results are in good agreements, suggesting the potential ability of starch-galloyl-based polyphenol complexes, especially HAMS-TA complex, in preventing type-2 diabetes and obesity. These would provide guidance for developing starchy foods with functional properties.

This study aimed to investigate the oxidation stability, 3D printability, and β-carotene delivery performance of high internal phase Pickering emulsions (HIPPEs) stabilized by quinoa protein-inulin (QP-Inu) conjugates and chlorogenic acid (CA) ternary complex. Compared with QP-Inu, the ternary complex (QP-Inu/CA non-covalent complex and QP-Inu-CA covalent complex) showed a rougher surface, a higher three-phase angle close to 90°, lower interfacial tension, and an increased absorption rate at the oil-water interface. From particle size and confocal laser scanning microscopy (CLSM) analysis, HIPPEs stabilized by the ternary complex exhibited a compact gel network structure with more tightly packed smaller droplets. This microstructure contributed to their improved oxidation stability from generation of lower levels of primary and secondary lipid oxidation products, enhanced 3D printing capabilities from higher viscosity and elasticity, superior thixotropic recovery rates, and increased printability with improved accuracy and self-supporting ability, as well as enhanced β-carotene delivery from higher encapsulation capacity and bioavailability. These findings suggested that covalent interactions enhanced the interfacial nanoparticle layer, while non-covalent interactions endow greater antioxidant activity to the QP-Inu, providing insights for the designing of multifunctional HIPPEs with broad application potential.

Understanding the genetic basis of elite rice varieties is conducive to the strategic utilization of genetic resources in modern breeding programs. To elucidate the genetic component and transmission across pedigrees, we investigated two elite inbred japonica varieties, Huruan1212 (HR1212) and Hugeng137 (HG137), through whole-genome sequencing with an average depth of 38.2× and pedigree analysis. We identified specific SNPs and enriched pathways underlying HR1212's excellent eating and cooking quality and HG137's stress resistance. Genomic scans traced the contributions of founder parents Xiushui04 and Wuyugeng3, revealing transmission patterns of favorable alleles across generations. Notably, the shared identity-by-descent (sIBD) segments of the two pedigrees overlapped by 74 Mb, total formed 118.42 Mb of conserved genetic segments, with validation in other founder-derived lines. This research provides valuable insights for utilizing founder parents and elite varieties and highlights the critical need to implement genome-informed breeding strategies in future breeding practice.

The allergenicity of plant proteins and the generation of off-flavors during processing pose challenges in developing plant-based products. Current processing methods often produce by-products and reduce food quality. Polyphenol-protein interactions offer a promising approach to address these issues by modifying protein allergenicity, reducing off-flavors, and enhancing functional properties. This review summarizes the mechanisms by which these interactions mitigate allergenicity and off-flavors. Polyphenol-protein interactions can modify the secondary and spatial structures as well as the linear epitopes of proteins. These modifications reduce Immunoglobulin E binding, enhance digestibility, and promote allergen precipitation, thereby lowering allergen content and minimizing the potential of the protein to induce allergic reactions. To reduce off-flavors, polyphenols primarily alter the structure of lipoxygenase through non-competitive binding, preventing polyunsaturated fatty acids from attaching to its active sites and thereby reducing oxidation reactions. Additionally, polyphenols can compete with off-flavor compounds for protein binding sites, thereby reducing off-flavor adsorption.