Functional foods that can selectively release different bioactive components at specific sites of the gastrointestinal tract are highly desirable. In this study, a dual-stage oral-intestinal starch-based microcapsule system was developed for the site-specific targeted release of menthol and (3-carotene. The system was constructed by assembling rapidly digestible starch (RDS)/(3-cyclodextrin complexes encapsulating menthol and slowly digestible starch (SDS)/chitosan-tripolyphosphate complexes encapsulating (3-carotene via physical blending and ultrasonic homogenization. The RDS/(3-CD@M-25 microcapsules exhibited a menthol encapsulation efficiency of 85.8% and achieved over 68.5% menthol release within the first minute of simulated oral digestion. The SDS/ CS@(3-C (O/I-4) microcapsules achieved a (3-carotene encapsulation efficiency of 96.45%. Kinetic analysis revealed that menthol release followed first-order kinetics with Fickian diffusion (n = 0.026), whereas (3-carotene release followed Case II transport (n = 0.969), driven by matrix erosion. This work demonstrates, for the first time, the construction of an oral-intestinal dual-stage starch-based microcapsule system by utilizing the inherent digestibility differences between RDS and SDS, which enables the targeted delivery of multiple bioactive agents. This strategy offers a promising platform for precision nutrition in functional foods and pharmaceuticals.

Fried flour products are widely consumed because of their desirable sensory attributes, but their relatively high fat content is a health concern. Consequently, there is a need to balance the sensory attributes of fried foods with their nutritional profiles. Enzyme treatments, featuring mild reaction conditions, high substrate specificity and good safety, are proven effective for this goal. This review summarizes recent advances in applying food-grade enzymes to improve the quality and nutritional profiles of fried flour products, elaborating on their action mechanisms, functional effects and quality-improving roles. It also discusses key factors affecting enzymatic modification efficacy, including impacts on endogenous and exogenous dough components. Additionally, it expounds on how enzyme treatments reduce product fat content by modifying frying oil and dough properties, and finally explores the potential industrial applications of such enzymatic treatments.

The incidence of related diseases caused by excessive intake of saturated fat has been rising continuously, which has become a public health problem that the development of safe and efficient fat substitutes has become a research hotspot in the food field. In order to solve the above problems, starch-based bigel has been developed, and its application feasibility as a cream analog was evaluated. The characteristics of oleogel phase in bigel were investigated. By contrast, the comprehensive performance of monoglyceride-based oleogel presented better than insect wax-based oleogel, including oil-holding capacity and oxidation stability. And the feasibility of cream substitution was evaluated for bigels with different oleogels. Rheological tests showed that bigels with 20% monoglyceride could simulate the viscoelasticity, spreading, texture characteristics of cream on the market. And there was no color difference that can be detected by naked eyes. The observation by CLSM further verified that the system with 20% substitution ratio could form a more stable microstructure, which was beneficial to the storage and preservation of products. To sum up, monoglyceride-based biphasic gel can replace 20% of the cream in the market within the acceptable range of consumers, but the sensory score of insect wax-based bigel was low. This study provides a new substitute material for the development of low saturated fat food, and also provides an innovative scheme for the partial replacement of cream in the market, which effectively solves the key problems of sensory deterioration and poor system stability in the traditional fat replacement technology.

Deep-fried wheat products are widely favored by consumers for their appealing texture and golden color. However, their high oil absorption has raised health concerns. This study investigates the structural influence of fundamental food components (starch and gluten protein) in wheat-based dough from a compositional perspective. Gluten content significantly affects dough development and properties, thereby altering the quality of fried products. Understanding how gluten protein levels impact dough characteristics during processing is essential for industrial applications. Using composite flours with varying gluten protein contents (0%-20%, w/ w), we examined dough property changes during mixing and resting stages, as well as the oil absorption characteristics of the resulting fried products. Results demonstrated that gluten incorporation markedly reduced starch paste viscosity (P < 0.05), with 16% gluten content yielding optimal thermal stability (minimal weight loss). Interaction analysis revealed that starch-gluten binding primarily occurs through hydrogen bonds, while gluten network formation relies on disulfide cross-linking. Fourier-transform infrared spectroscopy (FT-IR) showed increasing alpha-helix and beta-sheet content with higher gluten ratios, indicating enhanced structural order. Low-field nuclear magnetic resonance (LF-NMR) analysis confirmed gluten promotes water transition to bound states, reducing free water content. Confocal laser scanning microscopy (CLSM) observations demonstrated denser starch-protein networks at elevated gluten levels. Frying experiments revealed that 16% gluten content significantly reduced oil absorption by 27.70% (P <0.05) and limited oil penetration, consistent with decreased CLSM fluorescence intensity. These findings provide theoretical guidance for developing low-oil-absorption fried wheat products through gluten content optimization.

The global aging population has led to age-related digestive dysfunction, which has become a key driver of malnutrition and declining health. Physiological degeneration in older adults severely reduces nutrient bioavailability, making conventional single nutrient supplementation ineffective. Nutrient delivery systems tailored to the physiological constraints of the elderly show great value in alleviating geriatric malnutrition. Micro/nanoencapsulation, emulsions, and gels are particularly promising platforms for elderly-targeted food innovation due to their tunable structure, controlled targeted release, and good biocompatibility. Moreover, combining delivery systems with 3D printing for personalized nutrition and dysphagia-friendly texture design has emerged as an important trend in age-appropriate food development. This review outlines the digestive physiological constraints of the elderly and the design principles of nutrient delivery systems, highlights the adaptive optimization and recent applications of major delivery technologies in geriatric foods, and discusses intervention strategies, current challenges, and future directions. It aims to provide theoretical support for the research and innovation of functional foods tailored for older adults.

The distinctive aroma of fried flour-based products results from synergistic high-temperature reactions, primarily the Maillard reaction and lipid oxidation. However, these complex chemical pathways are prone to quality deterioration during processing and storage, including acrylamide formation, lipid rancidity, and flavor loss. This review systematically examines flavor formation mechanisms and establishes comprehensive control strategies across the entire industrial chain. It highlights modern flavor characterization techniques-including GC-MS, GC-O, GC-IMS, electronic nose, flavoromics, and artificial intelligence-based flavor analysis-that enable precise monitoring of volatile profiles and the degree of oxidation. The analysis covers the critical influence of ingredient ratios, oil selection, innovative pretreatments, novel frying methods, and post-frying processes on flavor precursors, reaction pathways, and product stability. Synergistic regulation via ingredient optimization and advanced technologies effectively enhances desirable aromas while suppressing harmful compounds and controlling oil absorption. This integrated approach provides a robust framework for advancing the sensory quality, food safety, and flavor stability of fried flour-based products in modern industrial manufacturing.

Background Starch-based products are one of the most commonly consumed foods in the world. However, they often suffer from hardening during storage, primarily due to starch retrogradation. This undesirable change reduces consumer acceptability and contributes to food waste. Therefore, developing effective anti-retrogradation technologies for starch-based foods is of critical importance. Scope and approach This review summarizes recent progress in the development of anti-retrogradation technologies for starch-based foods. Initially, the causes of starch retrogradation are outlined, along with a range of methods that can delay the undesirable changes associated with the aging of these foods. Particular focus is given to the ability of enzymatic treatments, fermentation, natural products, and physical methods for inhibiting retrogradation. Relevant studies are discussed, including their application in representative starch-based foods such as steamed bread and bread, to demonstrate the potential of these technologies in future food processing. Finally, current challenges and future research priorities in the field of anti-retrogradation technologies for starch-based foods are discussed. Key findings and conclusions Anti-retrogradation technologies not only help to improve the quality of starch-based foods but also extend their shelf life and reduce waste. In addition, these technologies enrich the nutritional profile of starch-based products. However, their economic feasibility and commercial viability must also be considered.

Background: Flavor perception is a complex process involving the integrated actions of multiple organ systems and components. As a key physiological component in the oral environment, Mucin plays critical roles in flavor perception. To date, systematic reviews of its role remain scarce. Scope and approach: This review focuses on the roles of Mucin in flavor perception. It systematically summarizes the physicochemical properties of Mucin relevant to flavor perception. The review further explores the functional roles of Mucin in various dimensions of flavor perception, including its influence on chemesthesis, gustatory perception, retronasal olfaction, and flavor persistence. It elucidates that non-covalent interactions and the physicochemical properties of Mucin exert a significant influence on its interaction with flavor compounds. Finally, it discusses the applications of both common and specialized technologies in the characterization of Mucin related to flavor perception. Key findings and conclusions: The physicochemical properties of Mucin modulate their molecular interactions, thereby influencing flavor perception within the sensory system. The application of advanced analytical techniques and the development of Mucin-related simulation technologies facilitate the development of biomimetic perception. Elucidating the roles of Mucin as a fundamental physiological component provides a foundation for advancing sensory science. This review contributes to a more physiologically relevant understanding of flavor science and offers an innovative, Mucin-mediated perspective for flavor research.

Microbial spoilage and UV-induced photooxidation severely compromise the quality and shelf life of traditional dairy products. To address these challenges, a multifunctional antimicrobial and anti-photooxidative film was engineered by incorporating cinnamaldehyde-loaded cyclodextrin metal-organic frameworks into a polymeric matrix. The resulting film exhibited UV-shielding performance, with a 96.38% increase in opacity, and reduced water vapor permeability by 42.72%. It also showed broad-spectrum antimicrobial activity against the fungi Mucor racemosus and Penicillium roqueforti, as well as the bacteria Staphylococcus aureus and Escherichia coli. When used to package Mongolian cheese, the film significantly extended its shelf life. It effectively suppressed microbial proliferation, mitigated lipid photooxidation, maintained a low peroxide value of 0.018 g/100 g, and reduced dehydration-induced structural hardening and protein degradation. This multifunctional film provides a promising strategy for developing next-generation active food packaging.

With global aging, intestinal homeostasis disruption contributes to inflammation, oxidative stress, and metabolic disorders. This study assessed fucoidan at doses of 100, 250 and 500 mg/kg in aged mice. The high dose (500 mg/kg) improved food intake, body weight and intestinal transit, and elevated α-amylase activity. It also relieved oxidative stress, strengthened intestinal tight junctions and restored mucosal morphology. Multi-omics analyses revealed that fucoidan reshaped the gut microbiome—enriching beneficial taxa (e.g., Akkermansia) while suppressing opportunistic pathogens—and increased short-chain fatty acid production. Untargeted metabolomics indicated enrichment of antioxidant and barrier-protective metabolites and clearance of cytotoxic compounds, with key impacts on amino acid, lipid, and energy metabolism. Overall, fucoidan systematically restores aging intestinal homeostasis via a “microbiota–metabolite–host” axis, supporting its potential as an anti-aging functional food.

A systematic evaluation of eight natural cross-linking agents was conducted to establish a rational selection strategy for tailoring the properties of pea starch/polyvinyl alcohol (SPVA) composite films. FTIR and XRD analyses confirmed successful interactions between all crosslinkers and the SPVA matrix, yielding transparent films with good compatibility and enhanced structural stability. Key findings revealed a distinct trade-off between mechanical strength and flexibility: proteinaceous agents (soy protein isolate, chitosan) significantly improved tensile strength and hydrophobicity but reduced elasticity, while organic acids (citric, malic, tartaric acids) acted as plasticizing crosslinkers to enhance flexibility. For barrier performance, citric acid provided superior moisture resistance, and malic acid achieved the lowest oxygen permeability. The composite films exhibited tailored functionalities for specific packaging needs, with good stability in aqueous environments. By elucidating distinctive structure-function relationships, this work provides a targeted reference for selecting natural cross-linking agents to fabricate high-performance bio-based films, supporting their application as sustainable alternatives in the food packaging industry.

A novel packaging material that integrates cushioning and antibacterial properties is of paramount importance for mitigating mechanical damage and microbial invasion during postharvest storage and transportation of grapes. Current packaging materials still demonstrate considerable scope for advancement in simultaneously satisfying multiple properties required for preservation. In this study, a zeolite imidazolate framework (ZIF-8) was in-situ grown on hydrophobically modified bacterial cellulose (BC) aerogel to form a synergistic construction system, obtaining a degradable BC/MOF composite aerogel with dual functions of mechanical cushioning and antibacterial activity for grapes preservation. The coordination interactions between Zn2+ in ZIF-8 and the hydroxyl moieties on silanol-functionalized BC confer upon the composite aerogel a robust spatial architecture and mechanical property, with a maximum compressive strength tolerance of 669.41 kPa. During the process of grape preservation for 15 days, the weight loss rate of grapes was only 1.3 %. Furthermore, the aerogels exhibited remarkable efficacy in mitigating membrane lipid peroxidation damage induced by biological stress, while also regulating the activities of stress-related enzymes including lipoxygenase and peroxidase. Aerogels significantly inhibit B. cinerea and other common grape spoilage microbes, combining with physical protection from their 3D network structure to form an antibacterial-cushioning dual preservation mechanism to achieve the fresh-keeping effect. This study systematically demonstrates the potential of the novel BC/MOF antibacterial cushioning material in postharvest preservation of fruits and vegetables, while providing new insights into the synergistic design and fabrication of multifunctional aerogel packaging systems.

The development of bioactive peptides from natural plant sources into functional foods and immunomodulatory is becoming an attractive approach. Seed meal protein is a high-quality plant protein that has shown potential as a source of bioactive peptides. In this study, the bioactive peptide from Xanthoceras Sorbifolium Bunge seed meal (XSBS) was obtained for the first time using ultrasound-assisted enzymatic hydrolysis. The molecular mechanisms underlying the bioactivity of XSPs have been explored by in silico and in vitro activity evaluation. The results of the study indicate that XSPs-I exhibits the highest ABTS radical scavenging rate (IC50=2.041 mg/mL), while XSPs-II demonstrates the highest DPPH radical scavenging rate (IC50=0.072 mg/mL) and the highest XOD inhibition rate (IC50=1.010 mg/mL). By further identifying and virtual screening of a large number of peptides of different XSPs, we have discovered that YPCCG exhibits binding energy with Keap1 and GLUT9. Finally, in vitro bioactivity evaluations of selected target peptides indicated that the peptide Tyr-Pro-Cys-Cys-Gly (YPCCG) possesses dual antioxidant and uric acid-lowering activities. These findings suggest that peptides derived from XSBS have significant potential for use as functional food ingredients. Concurrently, these findings provide new insights into the potential nutritional value of these peptides and their future applications.

This study systematically investigated the effects of freeze-drying on chicken, pork, and beef by examining pH, moisture content, rehydration capacity, water distribution, color, and texture profile at 2, 4, 6, 8, and 11 h. The pH values of all meats remained relatively stable within 5.6-6.2 throughout the drying process. Moisture content followed a "rapid dehydration-slower drying-stabilization" pattern, with pork retaining higher moisture during the mid-drying phase, while chicken and beef lost water more rapidly. The rehydration capacity increased with prolonged drying, with chicken showing the highest rehydration efficiency. Color changes were species-dependent. Specifically, chicken initially brightened before slight darkening, beef lost lightness with a temporary increase in redness, and pork gradually yellowed. Texture profiles also varied, with chicken maintaining relative stability throughout the drying process, beef showing temporary mid-drying hardness, and pork experiencing rapid declines in springiness and cohesiveness alongside fluctuating hardness. These findings provide valuable insights for optimizing freeze-drying protocols to preserve quality, functional performance, and sensory characteristics across different meat types.

Soil salinization poses a global agricultural challenge with significant economic implications for salt-sensitive cucumber (Cucumis sativus L.) cultivation. To address this issue, we developed a proline-functionalized zein nano delivery system (BR@AM-Zein-Pro) through amide coupling of proline to aminated zein (AM-Zein), followed by brassinolide (BR) encapsulation to form self-assembled architectures. BR@AM-Zein-Pro exhibits sustained release for BR, thereby extending the phytohormone's duration efficacy. Furthermore, proline functionalization enhances BR@AM-Zein-Pro penetration through cucumber seed coats, thereby improving osmotic regulation capacity. Crucially, cucumber seeds treated with BR@AM-Zein-Pro exhibited a 90-116.67 % higher germination potential than untreated salt-stressed seeds. Following seven days of growth, cucumber seedlings from seeds treated with BR@AM-Zein-Pro exhibited significant increases in root and stem length of 39.91 % and 43.81 %, respectively, compared to untreated salt-stressed seedlings. At the mature plant stage, foliar application of BR@AM-Zein-Pro to salt-stressed plants significantly enhanced superoxide dismutase (SOD) and peroxidase (POD) activities by 98.64 % and 56.42 %, respectively, relative to the untreated control group. Additionally, malondialdehyde (MDA) content decreased by 53.14 %, proline content reduced by 72.95 %, electrolyte leakage rate dropped by 22.48 %, and chlorophyll content increased by 50.33 %. Mechanistically, BR@AM-Zein-Pro enhances cucumber salt tolerance through synergistic coordination of osmotic adjustment, antioxidant defense activation, and photosynthetic efficiency maintenance. It is important that BR@AM-Zein-Pro significantly alleviated the phytotoxicity from high BR concentrations (>0.25 mg/mL) by maintaining optimal therapeutic levels, resolving the trade-off between efficacy and safety. This nano delivery system provides an innovative strategy for enhancing crop salt tolerance, offering transformative potential for agricultural sustainability and global food security.

This study investigated the effects of key processing steps - mixing, resting, and frying - on the structure and oil uptake of fried dough products. Results showed that moderate mixing (10 min, 48% water, 70 rpm) promoted disulfide bond formation, at this point, the elastic modulus (G ') in rheology reaches a plateau, tans tends to stabilize, and the content of disulfide bonds is the highest, enhanced gluten cross-linking, and increased the bound water, yielding a continuous and dense gluten network. Subsequently, standing (60 min, 30 degrees C, 80% humidity) further stabilized protein structure, the proportion of deeply bound water reached its peak, the content of free thiol groups decreased to the minimum, and the gluten network structure in CLSM images tended to be continuous and dense, strengthened the interaction between gluten and starch, promoted further water absorption, and refined the dough matrix into a compact and fine-pored form. Under these optimal conditions, frying the dough at 180 degrees C for 5 min significantly reduced the oil absorption. The conclusion is that by controlling the processing to optimize the interaction between the components of the dough, it is possible to effectively improve the network integrity and reduce the oil uptake, providing a theoretical basis for the development of healthier fried foods.

Artificial intelligence (AI) and machine learning (ML) are applied in the food industry to improve food safety, quality assurance, personalized nutrition, and sustainability. These approaches enable data-driven decision-making through real-time monitoring, predictive analytics, and blockchain-based traceability, thereby enhancing process control, risk assessment, and transparency across the food value chain. Within the food safety 4.0 framework, such systems support early hazard detection, reduce economic losses associated with product recalls, and improve operational efficiency. This review critically evaluates the multidimensional applications of AI in food processing, safety, quality control, supply chain optimization, and product development. Recent advances in ML, computer vision, the Internet of Things (IoT), and blockchain are discussed alongside key challenges, including ethical considerations, regulatory constraints, and data governance issues. Unlike prior studies that focus narrowly on processing technologies, this work provides an integrated perspective that links AI applications in smart packaging, personalized nutrition, and sustainable food systems. Quantitative evidence highlights the functional impact of these technologies: Computer vision systems achieve up to 99.06

This study elucidated the regulation effects of glucans with different molecular weights (Mw) on wheat starch entanglement behavior and established an relationship between it and the gel properties. It was found that the glucan series regulate starch entanglement through distinct mechanisms, ultimately resulting in different gel properties. The results indicate that the Mw of exogenously added glucans shows a significant positive correlation with entanglement concentration (Ce, correlation coefficient, r = 0.75) and a negative correlation with concentrated solution concentration (C⁎⁎, r = −0.57). In addition, small molecule saccharides such as glucose reduce starch chain overlap mainly through water competition indicated by water distribution result, whereas macromolecular chains introduce additional topological constraints, reducing effective entanglement points. Entangled molecular weight (Me) and relative entanglement number (Z) were further utilized to quantify network topology. Notably, the addition of 70,000 Da dextran suppressed the relative growth of the Z value by 52% within its concentration gradient compared to the growth trend observed in native starch. A correlation between entanglement and gel properties was established. The Me exhibited a significant correlation with gel adhesiveness and resilience while Z highly correlated with gel hardness. Generally, Mw plays an important regulatory role in the gel texture properties at high entanglement degree.