This study conducts a scientific elucidation of the traditional ice-cooking technique for lamb. Compared with conventional water-cooking, the ice-cooking established a distinct thermal process: an initial low-temperature holding phase (below 20 °C for approximately 120 s) followed by a more gradual and uniform heating. Analysis of spatial structure and rheological properties indicated that this gentle heating effectively suppressed excessive protein aggregation and hydrophobic groups exposure, promoting an ordered, continuous gel network (exhibiting higher storage modulus). The muscle fibers in ice-cooked lamb were more tightly arranged, and the ionic and hydrogen bonds that stabilize protein structure were sufficiently preserved, thus retaining more immobile water. Consequently, ice-cooked lamb demonstrated notably improved (P < 0.01) water-holding capacity and tenderness compared to water-cooked lamb, along with superior digestibility and inhibited lipid oxidation. This study decodes the traditional cooking practice by modern food science principles, providing a theoretical foundation for quality optimization in meat cooking.

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.

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).

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.

CNTs cement composites (CNTs/CC) were employed as embedded reinforced concrete (RC) beams to substitute conventional epoxy bonding materials in this paper. The feasibility of CNTs/CC to confer intelligent self-awareness to reinforced beams was explored by monitoring the change of CNTs/CC resistivity of reinforced beams under loading. The results showed that upon reaching peak load in flexural sensitive properties testing, the fractional change in resistance (FCR) of CNTs/CC with 0.3% CNTs content was 7.24%, exhibiting the optimal crack sensing capability. The FCR based on CNTs/CC can accurately monitor the crack development of both unreinforced beams and embedded reinforced beams, and the maximum increase in peak load of reinforced beams compared to unreinforced beams can reach 29.73%. These findings support CNTs/CC as an intelligent binder for embedded reinforcement structures, endowing the reinforced structures with crack self-monitoring capability.

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.

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.

The fresh blueberry surface is covered with a waxy layer that impedes moisture migration during drying, reducing processing efficiency. This study developed an ultrasound-assisted sodium carbonate pretreatment method to disrupt the waxy layer and improve drying efficiency. The effects of sodium carbonate concentrations (0–30 g/L) and ultrasound conditions on drying rate, physicochemical quality, and microstructure were investigated. Results showed that the combined pretreatment shortened drying time by 33.33

Existing studies predominantly use single proteins or polysaccharides to stabilize high-internal-phase emulsions (HIPEs), while κ-carrageenan/konjac glucomannan (κ-KC/KGM) hydrogels often suffer from poor mechanical properties. This study addresses both limitations by fabricating HIPEs stabilized by a ternary complex of whey protein isolate‑sodium alginate-steviol glycosides and incorporating them into hydrogels. Hydrogen bonds and electrostatic interactions between HIPEs and κ-KC/KGM promoted a more uniform and dense gel network. After filling with HIPEs, the hardness, elasticity, and chewiness of the gel decreased, while the water holding capacity increased significantly. After UV irradiation, the curcumin (Cur) retention rate in the filling gel reached 94.63%, significantly higher than that in the HIPEs system. In vitro digestion experiments have shown that an appropriate amount of HIPEs (20%) filling can effectively improve the bioaccessibility of Cur. The resulting HIPEs filled gels exhibited excellent 3D printability. This study supporting the developing functional fat replacers and lipophilic bioactive delivery systems.

BACKGROUND:High internal phase emulsions (HIPEs) feature a high internal phase volume fraction (φ ≥ 74%) and are widely used in the food industry. The aim of this study was to investigate the interfacial behavior of the ternary conjugated complex (WSE) formed by whey protein isolate, sodium alginate, and steviol glycosides (STE), and to elucidate its mechanism as an emulsifier for preparing and stabilizing HIPEs. The study focused on the effects of STE content on the dynamic adsorption of the complex at the oil-water interface, its rheological properties, and the macroscopic stability of the resulting emulsion. RESULT:Steviol glycoside concentration regulates HIPE performance through distinct interfacial mechanisms. At 1 g kg-1, protein-polysaccharide interactions dictated the interfacial properties; at approximately 3-10 g kg-1, synergistic co-adsorption enhanced interfacial viscoelasticity significantly; at 20 g kg-1, intense competitive adsorption lowered interfacial protein adsorption considerably. Consequently, WSE complexes with approximately 3-6 g kg-1 STE yielded optimal HIPEs, exhibiting robust centrifugal stability and resistance to phase separation for 30 days at 4 °C. These emulsions also preserved their shear recovery properties following freeze-thaw cycles. CONCLUSION:Precise control of STE content enables targeted optimization of the interfacial properties of ternary complexes, producing stable HIPEs with gel-like structures. This study provides a theoretical foundation for the preparation of food-grade HIPEs, investigating the mechanism through which the competitive and synergistic adsorption of components in protein-polysaccharide-surfactant complexes affect interfacial stability. © 2026 Society of Chemical Industry.

Rebaudioside A (RA) is a natural high-intensity sweetener; however, its subsequent bitterness and astringency limit its application. In this study, a pH-sensitive mucosal adhesion delivery system was developed to deliver RA. Zein and chitosan (CS) were used as raw materials to synthesize Submicron-composites for delivering RA using anti solvent precipitation method. The results indicated that the Submicron-composites' hydrodynamic diameter was less than 180 nm and could be suspended in aqueous solution. These Submicron-composites exhibited pH sensitivity, remained stable in acidic environments, and released over 70 % of RA under neutral conditions. They possessed mucosal adhesion properties and could interact with mucins. They also demonstrated thermal stability, remaining intact after heat treatment at 60 degrees C and 100 degrees C. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) demonstrated that the formation of these Submicron-composites primarily depended on hydrophobic interactions and hydrogen bonding. This approach provides a novel method for enhancing the sweetness of RA and can be applied to acidic liquid foods.

Traditional methods for quercetin separation suffer from low product purity and adsorbent recovery. Additionally, the remaining lotus rhizome knot residue after quercetin separation is often discarded, resulting in a waste of biomass resources. In this study, a (3-cyclodextrin-modified biochar derived from lotus rhizome knot residue was used to prepare a temperature-responsive magnetic molecularly imprinted material ((3MIP). The (3MIP exhibited high selectivity for quercetin, with an imprinting factor of 3.14, and could be separated by a magnet within 50 s. Adsorption saturation was reached within 60 min, and the material showed different adsorption capacities at 25 degrees C (8.83 mg/g) and 45 degrees C (4.66 mg/g) due to the reversible conformational change of N-isopropylacrylamide (the temperature-responsive monomer). Importantly, this temperature-responsive characteristic accelerated the elution process of quercetin and reduced solvent consumption. Density functional theory revealed that hydrogen bonds were the most efficient directional interactions responsible for the observed selectivity. The purity and recovery rate of quercetin extracted from a complex matrix reached 90.56% and 75.82%, respectively. After six cycles of reuse, (3MIP retained 74% of its original adsorption capacity. This study achieves the resourceful reuse of waste and provides a green, efficient strategy for the highly selective and easily recoverable separation of quercetin.

Excessive consumption of condiments can lead to various diseases and contradicts consumers' principles of safe food consumption. There are already numerous strategies for reducing salt intake, and the discovery of umami peptides represents a significant breakthrough in the industry. This paper provides a comprehensive review of recent research on umami peptides, elucidating the mechanisms underlying umami and salt taste enhancement. It focuses on structure-activity relationships, receptor interactions (T1R1/T1R3, TMC4), and synergistic effects with monosodium glutamate (MSG). Additionally, it explores peptide preparation methods, screening, and evaluation. This paper also highlights the evolution of research methodologies in this field, from traditional enzymatic hydrolysis to computer-aided simulation, and from stepwise screening techniques to high-throughput screening technologies. It emphasizes how the integration of these technologies has significantly advanced the efficient identification and validation of peptide fragments. This paper not only systematically reviews the methodology but also highlights the flavor differences between synthetic and natural peptides, production scalability, food matrix stability, and predictive model accuracy. It emphasizes the rapid advancement of umami peptides in the food seasoning industry and their promising prospects.

Alicyclobacillus acidoterrestris (AAT) is a spore-forming bacterium that can survive thermal pasteurization and acidic conditions. Ultraviolet light emitting diode (UVLED) has received extensive attention as a new technology to replace traditional mercury lamps for fruit juice decontamination, however, very few studies on fruit juice have been reported to investigate the sporicidal effect of UVLED on A. acidoterrestris. This research investigated for the first time the application of UVLEDs at 254 nm for the treatment of AAT in tomato juice. The optimized conditions for UVLED, achieved with the aid of Box Behnken design, were 6 cm, 12 min, and 250 mL/min. The results showed that the AAT spores in citrate buffer solution and tomato juice were inactivated by 3-log reduction with a required fluence of 53.67 mJ/cm2. Additionally, UVLED induced an exclusively cellular damage through direct absorption of UV light and direct DNA damage, and indirectly via reactive oxygen species. Besides, the deactivation of AAT spores, validated by LF-NMR analysis, indicated that the free water in AAT might be due to the rehydration of the spore core by the process of germination and then dehydration. This dehydration was further confirmed by the shrinking of spores observed through SEM and AFM imaging. These outcomes were also correlated with those of potassium ions and DPA leakage. This study emphasizes the energy-saving and resistance-reducing features of UVLED in effectively inactivating AAT.

In electrochemical discharge machining (ECDM), the structural characteristics of the tool electrode significantly influence the material processing quality. In this study, porous materials with interconnected micron-sized pores are used as tool electrodes in ECDM to realize the compensation of external gases to the gas bubbles around the tool electrodes and to reduce electrochemical energy consumption. A comparative analysis of the force acting on a single bubble at the electrode surface was conducted through modeling. The results indicate that bubbles on the porous electrode surface are more likely to detach from the surface, forming thinner gas film layers. Additionally, simulation analyses of bubble distribution and the gas flow field between the electrode and the workpiece under gas-assisted conditions were carried out, which were further validated through bubble experiments. Compared with traditional solid electrode ECDM, the depth of gas-assisted porous electrode electrochemical discharge machining (IP-ECDM) increased by more than 31 %, while the entry diameter and heat-affected zone were reduced by 10.8 % and 13.5 %, respectively. The hole taper angle decreased by 46.6 %. Finally, the effects of process parameters such as voltage, gas flow rate, and electrode porosity on the IP-ECDM process were investigated using a one-factor method.

Effectively controlling molds in dried shiitake mushrooms is important for food industry to maintain the product quality. To improve the edible safety of shiitake mushrooms, this study applied radio frequency (RF) energy combined with natamycin to inactivate Aspergillus niger spores, and evaluate the quality changes after the treatment. The results showed that the population of A. niger spores in shiitake mushrooms with different moisture contents (MCs) could achieve a 5-log (CFU/g) reduction after the combined treatment at different temperatures. Weibull distribution (R2 = 0.978 to 1.000) provided a better fit for the inactivation kinetics of A. niger spores than Linear model (R2 = 0.954 to 0.990) and Logistic one (R2 = 0.953 to 0.988). Meanwhile, the three-dimensional inactivation curves were constructed based on the sample MCs, RF heating time, and holding time. In addition, the MCs of treated shiitake mushrooms decreased by 4.12%-7.66% (w.b.) after natural cooling, achieving synchronous drying. There was no significant difference in textural properties of shiitake mushrooms after the combined treatment. The changes in color, structure, rehydration ratio, and total sugar content were affected by the treatment time and temperatures. As one of the main aroma substances, the content of sulfur- containing compounds in shiitake mushrooms after treatment increased compared to that of the control samples. This study indicates that the combination of RF energy and natamycin is feasible for inactivating pathogens in shiitake mushroom and ensuring the safety of their consumption.

In order to address the issue of the lotus root's challenging washing process and the remnant of contaminants such as sludge and microorganisms during washing, this study evaluates the effect of an innovative washing method of ultrasonic combined bubbling-assisted low-concentration peroxyacetic acid (PAA) on the washing of lotus root. Single/multifrequency ultrasound, PAA concentration, washing time, and process combination sequence of soaking, ultrasound, and bubbling were explored. Moreover, the effects on the physicochemical quality of lotus root and the decontamination mechanism under this washing method were analyzed. The results showed that soaking before both ultrasonic and bubbling washing was effective in reducing surface microorganisms. Decontamination with 0.04% PAA can effectively sterilize more than 90% of all bacteria. Combination of bubbling, low concentration of PAA soaking, and ultrasonic washing of lotus root was the most effective (sterilizing and decontaminating). The ultrasonic treatment increased the total phenolic content (TPC) of lotus root by 16.4% and antioxidant activity (DPPH, FRAP) by 13.5% and 28.7%, whereas PAA was detrimental to the retention of TPC and antioxidant active compounds in lotus root. Furthermore, the combination of ultrasound and PAA produced greater damage to bacterial cell membranes and better bactericidal effects.