BackgroundMulti-mycotoxin co-contamination in staple grains poses a major challenge to food quality and safety, underscoring the urgent need for detoxification approaches capable of simultaneously degrading multiple mycotoxins. This study investigates the potential of Trametes versicolor laccase as a biocatalyst for the simultaneous degradation of aflatoxin B1 (AFB1), zearalenone (ZEN), and deoxynivalenol (DON).MethodsSingle-factor experiments and response surface methodology were used to optimize fermentation conditions for T. versicolor strain Tv-1 under submerged fermentation to produce laccase. The secreted laccase was purified using ammonium sulfate fractionation, dialysis, and anion exchange chromatography. Enzymatic properties, including optimal temperature, pH, thermal stability, and pH stability, were analyzed to determine suitable conditions for mycotoxin degradation.ResultsLaccase activity in the fermentation broth reached a maximum of 6843.14 U/L after 7.9 days at 28°C, with an initial medium pH of 5.4 and a medium volume of 105 mL. T. versicolor laccase exhibited maximum activity at 50°C and pH 4.5, but for practical detoxification purposes, 30°C and pH 4.5 were selected based on both stability and enzymatic activity considerations. Using laccase preparation S3, simultaneous degradation of AFB1, ZEN, and DON was achieved under mediator-free conditions, with degradation rates of 32.88, 91.88, and 54.45%, respectively.ConclusionThese findings demonstrate that T. versicolor laccase can serve as a mediator-free and environmentally friendly biocatalyst for the simultaneous degradation of AFB1, ZEN, and DON. However, degradation efficiency decreased at higher initial mycotoxin concentrations and under multi-mycotoxin coexistence conditions, indicating that further optimization is still required for practical applications.

Background and Objectives Developing instant noodles with a reduced starch digestibility has become a rapidly expanding market trend. This study aimed to understand effects of thermal-processing on the digestibility and texture of high-amylose corn starch (HACS) instant noodles.Findings HACS incorporation reduced oil content in fried noodles by 22.9%-40.3%. Fried noodles had lower cooking yields and higher cooking losses than hot-air-dried ones, with resteaming causing minor variations. Resteaming and drying method had a limited impact on the texture. HACS incorporation led to a heterogeneous distribution of large pores, which was intensified by resteaming. Fried noodles exhibited starch digestibility (47.4% and 43.7%) comparable to the hot-air-dried noodles (48.0% and 43.0%) at 30% and 40% HACS levels, respectively. Resteaming caused a smaller reduction in starch digestibility in fried noodles (1.4%-2.5%) than in hot-air-dried ones (3.7%-3.8%). Polarized-light micrographs showed starch granules with birefringence, indicating high thermal-stability of HACS.Conclusion Frying caused more disruption of starch crystallites and yielded lower enzymatic resistance than hot-air drying, and that the effect of resteaming was more pronounced in the hot-air-dried noodles.Significance and Novelty This study provides foundational insights for developing HACS-enriched instant noodles with acceptable palatability and potentially reduced starch digestibility.

This study developed a ratiometric fluorescent aptasensor for sensitive and high-throughput detection of aflatoxin B1 (AFB1). The aptasensor was fabricated by incorporating carbon dots and CdTe quantum dots—functionalized with aptamer and complementary DNA—into an agarose hydrogel platform. It supports dual-mode detection: quantitative analysis using a microplate reader and visual monitoring via smartphone imaging. Upon target binding, the hydrogel exhibits a ratiometric color transition from blue to pink under UV irradiation. Smartphone-based quantification is achieved by analyzing RGB values through a custom application. The method demonstrates detection limits of 3.086 pg/mL (microplate) and 9.791 pg/mL (smartphone), offering a reliable and practical approach for on-site food safety screening.

Fermentation is an effective strategy for altering the undesirable flavor of wheat bran. However, the metabolic pathways of flavor formation in fermented wheat bran remains unclear. In this study, a mixture of Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto was employed to ferment wheat bran. And, the basic physicochemical properties and volatile flavor profile of wheat bran fermented by W. anomalus, P. pentosaceus, and B. natto (WPB) during the fermentation process were investigated. Furthermore, untargeted metabolomics was used to explain the metabolic pathway of flavor formation. The results showed that five organic acids (including lactic acid, acetic acid, citric acid, succinic acid and malic acid) were considered the key taste-active compounds during fermentation. The electronic nose analysis indicated that fermentation altered the flavor profile of wheat bran. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) revealed that the total content of volatile flavor compounds increased after the fermentation begins. Following quantification，a total of 11 key odor-active compounds were screened across the WPB-0 h, WPB-6 h, WPB-12 h, WPB-24 h and WPB-36 h using odor activity value (OAV) and aroma extract dilution analysis (AEDA). The aroma recombination and omission experiments confirmed the contribution of 10 key odor-active compounds. The metabolomics analysis showed that 56 key metabolites were screened during wheat bran fermentation with W. anomalus, P. pentosaceus and B. natto. These metabolites were primarily enriched in pathways related to tryptophan metabolism, nitrogen metabolism, D-amino acid metabolism and glucosinolate biosynthesis. Furthermore, the study proposes a potential metabolic network for the formation of key odor-active compounds and key taste-active compounds. This study offers theoretical guidance for future targeted flavor regulation of fermented wheat bran.

Dynamic rheology and gluten protein evolution of main dough during proofing were systematically investigated, compared with yeast-fermented dough, to clarify dough performance differences. Main dough maintained excellent structural integrity while yeast-fermented dough collapsed obviously. Main dough displayed significantly enhanced fermentation tolerance, gas retention capacity, and pore stability, with 9.8% higher maximum dough height and 53.3% higher gas retention ratio. The loss factor tanδ of main dough was frequency-independent, and a lower b value for storage modulus (G') indicated a stable covalent-dominant gluten network. Furthermore, main dough exhibited superior elasticity, recovery ability and deformation resistance with higher recoverable compliance ratio, zero-shear viscosity, retardation time, tensile properties, and stress-relaxation parameters. These improvements were mainly attributed to glutenin repolymerization via disulfide cross-linking (as indicated by the lower level of gluten extractability and free sulfhydryl), which strengthened dough elasticity and structural resilience, ultimately leading to superior fermentation stability and deformation resistance.

Dual-signal probes Au/Mn-based Prussian blue analogs (Mn-PBA) and methylene blue (MB)-functionalized AuPt nanoflowers (AuPt NFs) were prepared, and an electrochemical aptasensor capable of simultaneously detecting tetracycline (TET) and kanamycin (Kana) was constructed using exonuclease III (Exo III)-assisted cycling. The combination of Mn-PBA and Au NPs resulted in Au/Mn-PBA, which exhibits high redox properties and can provide electrochemical signals for target detection. MB-modified AuPt NFs were used as another signaling probe. Their flower-like structure loads a large number of signaling molecules to provide electrochemical signals to the sensor. Magnetic beads were used to connect different DNA sequences, enabling simultaneous Exo III cycling of the supernatant and precipitate in the presence of target analytes. Under the optimal conditions, the linear range of TET and Kana was 0.001-500 ng mL 1 . The limit of detection (LOD) of TET was 0.126 pg mL 1 , and that of Kana was 0.933 pg mL 1 . The limits of quantification (LOQs) of TET and Kana were 0.912 pg mL 1 and 3.31 pg mL 1 , respectively. In addition, the sensor successfully achieved simultaneous detection of TET and Kana in real samples, showing promising practical prospects.

The increasing demand for novel and healthy food options is largely driven by the rise in lifestyle diseases and the global challenges of climate change. Annually, wheat by-products (WBP) production surpasses 150 million tons, with an anticipated growth of 10 million tons per year from 2021 to 2027. This surge has attracted researchers’ interest in leveraging WBP as sustainable food resources that promote human health. This review evaluates the effects of thermal and emerging nonthermal processing technologies on WBP, focusing on enzyme activity, antinutritional factors, bioactive compounds, antioxidant activity, and functional properties. Notably, thermal degradation poses significant challenges due to the heat sensitivity of WBP’s nutritional components. Therefore, nonthermal techniques like high-intensity ultrasound, radiofrequency, and cold plasma are being explored for their potential to enhance nutritional quality and extend shelf life. Further investigation is crucial to comprehensively understand the effects of these innovative treatments on WBP. Such research could facilitate the incorporation of treated WBP into the food industry, leading to new health-promoting products.

ABSTRACT Objective To characterize the rheological properties of gluten from different wheat varieties and identify the key variables associated with gluten quality. In addition, this study compared the Chinese cultivar dataset with recent SCI‐indexed studies on wheat gluten structure, rheology, and product quality. Materials and Methods Sixteen wheat varieties cultivated in China were analyzed. Gluten protein characteristics and rheological behavior were evaluated by dynamic rheology, uniaxial extension, molecular weight distribution, and protein secondary structure analysis. Sedimentation value (SV), swelling index of gluten (SIG), and gluten index (GI) were also determined. Principal component analysis (PCA) was used to identify the major indicators differentiating gluten quality. Results Significant varietal differences ( p ≤ 0.05) were observed in gluten rheological properties. Strong‐gluten varieties showed higher modulus, strength, and resistance to deformation than weak‐gluten varieties, and these traits were closely associated with SV, SIG, and GI. Strong‐gluten cultivars, such as ZM36 and HH12013, were characterized by marked differences in polymeric protein content. In contrast, weak‐gluten cultivars, including ZM103 and AK58, exhibited a higher proportion of β‐sheets than β‐turns. PCA identified J‐r, J‐max, GI, G, η 0 , G′‐a, and G″‐a as the main variables distinguishing gluten quality. Conclusion Gluten rheological properties vary substantially among wheat varieties and are closely related to protein composition, secondary structure, and conventional quality indices. Rheological parameters, particularly those describing creep, elasticity, and viscosity, provide effective indicators for discriminating gluten quality. Compared with recent studies focused mainly on dough behavior, gluten transformation during processing, or specific product quality, the present work provides a cultivar‐level gluten dataset integrating molecular composition, secondary structure, dynamic rheology, creep‐recovery behavior, and uniaxial extension.

The thermal processing methods of flour products are diverse. This study aims to explore the effects of these methods (e.g., steaming, high-pressure, frying, baking, air frying, and microwave) on wheat dough protein oxidation and these oxidized proteins on human gut microbiota composition. We found that the different methods resulted in varying degrees of browning, decreased protein digestibility, and altered water distribution, protein noncovalent interactions, and surface hydrophobicity in the dough; the protein structure changed from α-helix and random coil to β-sheet and β-turn, and showed varying degrees of distinct aggregation and cross-linking. The protein oxidation products demonstrated elevated levels of carbonyl compounds, advanced glycation end products, and Schiff bases to varying extents, accompanied by a reduction in free amino and sulfhydryl group contents. Additionally, decreases in tryptophan and tyrosine concentrations were observed, while oxidation-derived amino acid products-namely dityrosine, kynurenine, and N'-formylkynurenine-displayed an increase in concentration. Under in vitro anaerobic fermentation conditions, thesev oxidized proteins further disrupted the human gut microbiota at different levels, notably raising the abundance of pro-inflammatory bacteria such as Fusobacterium, Bilophila, and Sutterella, and lowering the abundance of anti-inflammatory bacteria including Bacteroides, Phascolarctobacterium, and Oscillibacter. The findings indicate that different thermal processing methods induce protein oxidation to differing degrees, and these oxidative products consumption may lead to varying extents of gut microbiota dysbiosis, with baking and air frying exhibiting the most pronounced effects. Thus, the choice of processing methods for flour-based products should take into account the potential for protein oxidation.

This investigation examined the effect of plasma on the quality of wheat bran (WB). WB was treated with plasma at different applied powers (500-1000 W) and exposure times (15, 30, and 60 s). Micrographs displayed morphological changes in the treated samples. Plasma demonstrated the lowest and the best ratio of omega-6/omega-3 ratio and enzyme activity. Treated samples at lower power (500-700 W) showed the greatest enhancement in phytochemicals. The highest increases in total cinnamic and benzoic acid derivatives were observed at 600 W/60 s (216.09% and 1110.77%, respectively). Under the same conditions, total phenolic content and in vitro bioaccessibility were also highest, increasing by 258.29% and 264.52%, respectively, and total antioxidant activity increased by 94.61% compared with the control. Principal component analysis supported the efficacy of plasma as a nonthermal treatment to enhance WB quality, potentially supporting its use as a functional ingredient.

The widespread misuse of ciprofloxacin (CIP) poses a serious threat to environmental safety and human health, necessitating its trace detection in food matrices. In this study, a novel electrochemical aptasensor was developed for the highly sensitive detection of CIP. Au@ZnCoN-C nanocomposites with superior conductivity were synthesized and employed as the electrode modification material. To improve assay sensitivity, a target-triggered cyclic amplification method relying on RecJf exonuclease was adopted. Notably, a cross-linked DNA framework (CLDF) was utilized for the first time in CIP detection. Its interconnected architecture provides abundant active sites for high-density loading of methylene blue (MB), thereby significantly amplifying the electrochemical response. Under optimized conditions, the aptasensor exhibited a wide linear range from 0.005 to 1000ng/mL, with a low limit of detection (LOD) of 3.2pg/mL. Furthermore, the sensor was successfully applied to the analysis of CIP in milk, egg, and pork samples with satisfactory results. Leveraging its high specificity, long-term stability, and high sensitivity, this method provides a robust strategy for the precise monitoring of CIP in food safety applications.

Natural yellow pigments such as bisdemethoxycurcumin (BDMC), curcumin (Cur), and geniposide are increasingly investigated as clean-label antimicrobial agents due to their reactive oxygen species (ROS)-mediated activity. However, their performance in food systems is often limited by photodegradation under visible light, particularly in refrigerated and transparent-packaged products. This review summarizes current understanding of the structure-dependent photochemical behavior, degradation pathways, and ROS-driven antibacterial mechanisms of representative yellow pigments. Evidence shows that extended π-conjugation and β-diketone structures enhance photo-reactivity but also accelerate photodegradation, leading to reduced antimicrobial efficacy. BDMC and Cur display strong ROS-mediated activity but limited light stability, whereas geniposide exhibits higher photostability but weaker intrinsic antibacterial activity. These findings highlight a trade-off between oxidative reactivity and light stability. Strategies such as light-shielding packaging and nanoencapsulation are discussed to improve pigment stability and antimicrobial performance in illuminated food systems.

The objective of this study was to explore the starch digestibility and textural properties of high-amylose maize starch (HAMS)-enriched soda crackers baked at different temperatures. Soda crackers were prepared by partially substituting 40-60% of wheat flour with HAMS and baking at 130-170 degrees C. After incorporation of HAMS, crackers exhibited lower specific volume and breaking force. The in vitro digestion results revealed that increasing HAMS content and decreasing baking temperature significantly reduced starch digestibility of the soda crackers. Polarized-light micrographs indicated that wheat starch granules were gelatinized at higher baking temperatures, while HAMS retained granular shapes with weak birefringence. X-ray diffraction patterns confirmed the retention of B-type polymorph and the presence of amylose-lipid complexes in HAMS-enriched soda crackers. These results suggested that the granule integrity, limited swelling, thermal-stable crystalline structures, and the presence of amylose-lipid complex collectively resulted in lower starch digestibility of HAMS-enriched soda crackers. This study provides valuable insights for developing bakery goods with reduced starch digestibility and desirable texture.

Alicyclobacillus acidoterrestris is a type of contaminating bacteria that can cause the spoilage of juice. To develop a nonthermal control method, lysozyme-modified copper phosphate nanoflowers (Ly@Cu3(PO4)2 NFs) were fabricated. The microstructure and composition of the hybrids were characterized, and the antibacterial performance was further evaluated. Antibacterial results exhibited that Ly@Cu3(PO4)2 NFs possessed effective performance against A. acidoterrestris with a minimum inhibitory concentration (MIC) of 4.0 μg mL-1 and a minimum bactericidal concentration (MBC) of 64 μg mL-1, respectively. Besides, Ly@Cu3(PO4)2 NFs destroyed bacterial integrity and caused the leakage of a key intracellular substance. In vitro hemolysis test and in vivo zebrafish toxicity evaluation suggested the hybrids possessed satisfactory biocompatibility. Additionally, the antibacterial performance of Ly@Cu3(PO4)2 NFs in apple juice was investigated, and the impact on juice quality was further evaluated. The aim of this work is to develop a novel nonthermal control method for Alicyclobacillus spp. contamination in the juice industry.

Correction for 'A portable fluorescent aptamer sensor for rapid quantitative detection of Hg2+' by Jiayi Li et al., Anal. Methods, 2025, 17, 4461-4469, https://doi.org/10.1039/D5AY00115C.

X-ray diffraction analysis confirmed that all complexes exhibited the typical V-type crystalline structure. Differential scanning calorimetry revealed structural differences between the complexes: the normal maize starch-sodium laurate complex formed a less ordered V-type structure, whereas the maize starch-sodium palmitate samples displayed a coexistence of both V- and VII-type inclusion complexes. This discrepancy is likely attributed to the difference in hydrophobicity between sodium laurate and sodium palmitate. Following Ca²⁺-induced gelation, oscillatory frequency sweep measurements revealed that the storage modulus (G') exceeded the loss modulus (G'') for all hydrogel samples during detection, indicating that the hydrogels maintained an ideal elastic network structure. During simulated gastrointestinal digestion, a substantial portion of the released Ca²⁺ and vitamin D was observed in the intestinal phase, suggesting that this starch–fatty acid salt complex-based hydrogel system holds promise as a viable carrier for the targeted delivery of bioactive compounds in food applications.

Pea starch exhibits limited structural stability and poorly controlled digestibility, restricting its application in functional foods. This study investigated the combined effects of superheated steam (SST), twin-screw extrusion, and glycerol monostearate (GMS) on pea starch structure and digestibility. FTIR showed increased 1047/1022 cm-1 absorbance ratio (0.809 → 1.001-1.110), indicating enhanced short-range molecular order. XRD revealed partial V-type crystalline formation (crystallinity 0.112-0.230). SEM and CLSM demonstrated granular disruption and pseudo-granular assemblies with GMS addition. In vitro assays showed reduced rapidly digestible starch (33.60% → 13.20%) and slower hydrolysis kinetics (rate constant 4.9 → 3.2 × 10-2 min-1). These results highlight the synergistic effect of SST-extrusion-GMS treatment in reorganizing starch into an enzyme-resistant architecture, providing a strategy to design legume-based ingredients with tailored digestibility. This integrated approach provides an effective strategy for tailoring pea starch structure and nutritional functionality, facilitating the design of legume-based ingredients with controlled digestibility.

Fermentation has been increasingly recognized as a sustainable strategy to tailor starch functionality; however, the microbial mechanisms underlying starch remodeling in traditional legume fermentations remain poorly understood. Here, mung bean sour slurry fermentation (0-60 h) was investigated as an emerging bioprocess for starch engineering by integrating multiscale physicochemical characterization with shotgun metagenomics and CAZy-based functional profiling. After 60 h of fermentation, the pH of mung bean sour slurry decreased from 6.5 to approximately 4.0. Fermentation induced progressive starch granule erosion, crystalline weakening, and dynamic changes in short-range molecular order, accompanied by reduced gelatinization enthalpy and pronounced alterations in pasting and viscoelastic behaviors. RVA results showed decreased peak and final viscosities and reduced setback, indicating suppressed short-term retrogradation and modified paste stability. Metagenomic analysis revealed a microbial succession toward lactic acid bacteria and a functional migration of carbohydrate-active enzyme repertoires, dominated by glycoside hydrolases and carbohydrate esterases at later stages. Correlation analyses linked dominant taxa and key CAZyme families with starch structural and functional parameters. Overall, fermentation orchestrated multiscale starch restructuring rather than simple hydrolysis, providing mechanistic insights for developing fermentation-enabled starch ingredients for food structuring applications.

This study investigated the effects of tiger nut protein on the properties and gel quality of wheat starch. Mixtures of wheat starch with different mass fractions of tiger nut protein (0%, 1%, 3%, 5%, 7%, 9%, 11%) were prepared and analyzed using a rapid visco-analyzer, differential scanning calorimetry, rheometer, texture analyzer, Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM). The results demonstrated that the solubility and swelling power of wheat starch were increased with higher tiger nut protein content. With the addition of 11% protein, the peak viscosity, trough viscosity, breakdown value, final viscosity, setback value, and gelatinization enthalpy (ΔH) were reduced by 46.72%, 43.68%, 56.86%, 37.17%, 25.19%, and 17.57%, respectively, while the completion temperature (Tc) was increased by 2.03%. The strength of the composite gels was reduced by tiger nut protein, as evidenced by decreases in the storage modulus (G'), loss modulus (G"), gumminess, and chewiness. Regarding freeze-thaw stability, it was found that stability decreased when the protein addition level exceeded 5%. FT-IR indicated that the extent of intramolecular hydrogen bonds in starch was reduced by tiger nut protein. The SEM results showed that at lower protein concentrations (<3%), the composite exhibited a relatively uniform, layered structure. However, excessive protein addition (>3%) resulted in the formation of larger pores with thinner pore walls, reflecting structural discontinuity and reduced gel homogeneity. Overall, starch properties and gel quality are effectively modified by tiger nut protein, thereby establishing a scientific foundation for its application in gel-type food systems.

Fusarium graminearum (F. graminearum) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal agent. At a concentration of 0.3125 mg/mL, paeonol was adequate to fully inhibit the growth of F. graminearum mycelia within 3 days. Fourier-Transform Infrared Spectroscopy (FT-IR) analysis showed that paeonol had no impact on the outer surface of F. graminearum cell walls. While propidium iodide staining, extracellular conductivity, and pH value measurements demonstrated that paeonol disrupted the cell membrane. Furthermore, lipid oxidation and osmotic stress responses were observed in F. graminearum treated with paeonol, resulting in a 47.23% rise in malondialdehyde (MDA) levels and a 515.43% increase in glycerol levels. Moreover, on the 7th day after exposure to paeonol treatment, the deoxynivalenol (DON) level was significantly reduced, measuring only one-fifth of that in the control group. Finally, paeonol was shown to inhibit F. graminearum on wheat grains and steamed bread slices. These results, for the first time, revealed the inhibitory mode of action of paeonol against F. graminearum as reflected by disruption of cell membrane integrity, induction of lipid oxidation and osmotic pressure, as well as DON biosynthesis. Furthermore, this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.