Gastric mucosal injury (GMI) is a common pathology affecting many people around the world. Hericium erinaceus polysaccharides (HEP) have various biological activities, such as anti-inflammatory, anti-oxidation, and protection of the gastrointestinal tract. HEP-1, a low molecular weight polysaccharide (1.67 × 10⁴ Da) isolated from Hericium erinaceus, is composed of →6)-β-D-Glcp-(1→, →3)-β-D-Glcp-(1→, β-D-Glcp-(1→, and →3,6)-β-D-Glcp-(1→. However, whether HEP has preventive efficacy against GMI is unknown. This study investigated the intervention effect and potential mechanism of HEP-1 on GMI. Mice treated with HEP-1 for two weeks were treated with ethanol to induce gastric mucosal damage. The gastric mucosal tissue pathology, gastric tissue inflammatory factors, and gastric oxidative stress function were evaluated. The results showed that HEP-1 increased the activity of antioxidant enzymes, reduced the release of inflammatory factors, promoted the production of nitric oxide (NO), inhibited the production of endothelin-1 (ET-1), and increased the blood flow of gastric mucosa to maintain the defensive function of the gastric mucosa. HEP-1 also activated the PI3K-AKT signaling pathway, increased the expression of endothelial nitric oxide synthase (eNOS), promoted the expression of serum and glucocorticoid-induced kinase (SGK), and enhanced the biosynthesis of epidermal growth factor (EGF) and vascular endothelial growth factor (VEGF), thereby facilitating the repair and healing of gastric mucosal injury (GMI). Therefore, HEP-1 has the potential to preserve the integrity of the gastric mucosa and is anticipated to be a key bioactive ingredient in the prevention and repair of GMI.

Fermented fish products are an integral part of the culinary heritage, celebrated for their unique flavors. However, these traditional foods face significant challenges related to safety and health, including biogenic amine accumulation, high salt content, and perishability during storage. This review synthesizes current research on addressing these issues through innovative approaches such as employing targeted starter cultures, optimizing fermentation parameters, and integrating advanced preservation technologies. Controlling biogenic amines, reducing sodium levels without compromising product quality, and extending shelf-life through natural preservatives and novel packaging methods are emphasized as key strategies. While promising, these approaches require further development to ensure feasibility and affordability for widespread application. The review underscores the importance of tailoring solutions to specific fermentation ecosystems and product types. By providing a roadmap for improving safety and health outcomes, this work aims to support the development of fermented fish products that balance cultural significance with modern consumer demands and health considerations.

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.

The quality of wheat-based products is significantly influenced by the structure and properties of gluten, and these are affected by various endogenous enzymes. However, the specific mechanisms of these enzymes, such as sulfhydryl oxidase, protein disulfide isomerase, ascorbate oxidase, and dehydroascorbate reductase have not been well studied. The role of these enzymes in enhancing gluten network formation and dough properties is not yet fully understood. This review examines the types, structures, and mechanisms of these key enzymes, with a focus on their roles in promoting disulfide bond formation and improving dough rheology and bread quality. By elucidating the mechanisms through which these enzymes directly or indirectly influence the structure, function, and physicochemical properties of gluten proteins, this review provides critical insights that advance understanding of gluten cross-linking and lay the groundwork for practical strategies to enhance the quality and safety of wheat-based products in food processing.

Aging is a crucial process in fruit wine production, which refers to the storage and fermentation of fruit wine in a bottle or wooden barrel for a period of time to make its taste and flavor more mellow and complex. In traditional fruit wine production, aging usually takes several years. However, with the continuous development of technology, more and more artificial methods for accelerating aging have been developed, allowing fruit wine to achieve the desired aging effect faster. This article introduces some of the main artificial methods for accelerating aging, including traditional oak aging, ultra high-pressure aging, magnetic aging, ultrasonic aging, microwave aging, electron beam irradiation stimulation, micro-oxygen aging, and microbial aging. The advantages and disadvantages of these methods will be discussed, to promote the development of the fruit wine industry.

Ethanol, hyperosmotic stress, and certain levels of SO₂ are the main abiotic factors inhibiting the survival of Saccharomyces cerevisiae during winemaking, but how combinations of these stressors impact yeast growth and the underlying genetic basis are not well studied. To illustrate these questions, ten randomly selected Chinese indigenous haploid S. cerevisiae were first evaluated for multi-stressor tolerance using a three-factor, three-level orthogonal test. Great variation in growth was observed in a medium containing 6% v/v ethanol, 300 mg/L SO₂, and hyperosmotic stress equivalent to 200 g/L fructose. One hundred and eighteen haploids were further tested under the mentioned stress levels. Their growth shared common features of quantitative traits, which indicates the underlying mechanism can be investigated by quantitative trait locus (QTL) mapping. The parental haploids with opposite tolerance to the combined stressors were selected to generate the F1 hybrid and F2 segregants. Further characterization of the F2 population allowed the assembly of two pools, each composed of 15 individuals showing divergent tolerance to the multi-stressor. The associated major QTLs were mapped by genome-wide comparison of single-nucleotide polymorphism profiles between the two pools. Two regions located on Chromosomes III and XIV were identified to be associated with the multi-stressor tolerance. Based on GO and KEGG enrichment analysis, seven genes involved in nucleotide binding, methylation, and sterol synthesis were finally selected as potential quantitative trait genes that play a role in supporting yeast growth under the multi-stressor. The findings of this study expand current knowledge on the genetic determinants of variation in yeast tolerance to combined ethanol-hyperosmotic-SO₂ stressors.

Cellulose nanofiber (CNF) is renowned for its renewable nature, biocompatibility, and high bioavailability, making them a valuable resource within the food industry. The CNF serves as effective stabilizers in emulsions and hydrogels, with their functionality significantly enhanced through modification and functionalization processes. CNF demonstrates considerable promise in the development of intelligent food packaging and food coatings and in the encapsulation and delivery of active ingredients. This article provides an overview of the research achievements on Web of Science since 2018 and briefly outlines the preparation methods of CNF, including chemical, enzymatic, ionic liquid pretreatment, and mechanical treatments. Furthermore, the current application status of CNF in the food sector is described in detail. It further identifies the technical hurdles associated with CNF utilization, addressing concerns related to energy consumption and pollution during its production, as well as the potential toxicity that may arise during the preparation process and subsequent food industry applications. By highlighting these challenges and concerns, the paper aims to guide future research directions for the application of CNF in the food domain.

The ever-increasing global demand for shrimp has spurred the growth of the shrimp farming and processing industries. Byproducts derived from shrimp processing, including shrimp heads, viscera, and shells, are underutilized and pose potential environmental pollution risks. Shrimp and its byproducts contain a wide number of components, including proteins, lipids, chitin, carotenoids, and minerals. Therefore, utilizing shrimp and its byproducts holds significant economic and environmental importance, with applications in food, pharmaceutical, and other industries. Shrimp processing technologies, including thermal and non-thermal processing techniques, are reviewed. Besides, the applications of shrimp and its byproducts are summarized, covering their use in food and nutritional supplements, development of active edible films, animal feed additives, and environmental and biotechnological applications. Additionally, the barriers and prospects of utilizing shrimp processing byproducts are also discussed. The extracted active ingredients possess various biological activities, such as antioxidant, antimicrobial, antihypertensive, and anti-inflammatory properties, and can serve as natural and safe food or feed additives or as important ingredients for functional foods and feeds due to their unique functional and nutritional characteristics. More importantly, the bioactive compounds contained in shrimp byproducts offer new approaches for the development of food additives and nutritional supplements. Looking ahead, the development and utilization of shrimp byproducts will move towards environmentally friendly directions, such as energy conversion, bioremediation technologies, and the manufacturing of bioplastics. Moreover, the integration with artificial intelligence technologies is expected to present broad prospects for development.

Betel leaf oil (BLO) is a natural essential oil composed of main active compounds such as chavibetol, eugenol, and alpha-pinene. These active compounds have major applications in promoting health benefits and antibacterial activity. However, despite its therapeutic promise, the practical application of BLO is hindered by several limitations, including its high volatility, hydrophobicity, and susceptibility to photodegradation. β-Cyclodextrin (β-CD) offers an effective strategy to improve solubility and bioactivity by forming inclusion complexes (ICs). This research integrates both computational and experimental methods to deliver detailed and comparative insights into the mechanistic dynamics of active compounds within the β-CD cavity, utilizing molecular docking and molecular dynamics simulations. The findings demonstrate that all ICs form spontaneously, and van der Waals forces are the major driving force. Comprehensive characterizations of ICs were performed using a suite of analytical techniques, confirming the successful formation and stability of the complexes. The findings indicated that ICs exhibited prolonged release over 12 h under various conditions and enhanced antibacterial efficacy against both Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. Moreover, raspberries exhibited enhanced freshness after dip-coating with chia/CMC hydrocolloid incorporated with BLO/β-CD ICs, particularly the chia/CMC/1% BLO/β-CD ICs group. This treatment resulted in a significant prolongation of shelf life, reduced ethylene production, and a marked delay in decay. Additionally, bioactive natural coating films demonstrated significant potential as edible natural preservatives, providing a sustainable alternative to conventional chemical preservatives in food industry applications.

Ochratoxin A (OTA) is a mycotoxin known for its nephrotoxic, hepatotoxic, and immunotoxic effects. The International Agency for Research on Cancer classifies it as a group 2B carcinogen, and it is widely found in wine. This review identifies Aspergillus carbonarius as the primary producer of OTA in wine, noting that contamination can occur at any stage of the vinification process. Specifically, OTA levels tend to increase during the pressing and maceration stages, while a reduction in OTA is observed during alcoholic and malolactic fermentation. The concentration of OTA in wine is predominantly influenced by the quality of the grape raw material and the vinification techniques employed. Various physicochemical and biological methods are utilized to mitigate OTA levels in wine, primarily by inhibiting the growth of Aspergillus carbonarius and by adsorbing or degrading the toxin itself. This paper examines the impacts of OTA control strategies on the color, organic acids, reducing sugars, antioxidant compounds, and volatile substances present in grape juice or wine. Moving forward, it is recommended that biological control methods be prioritized in efforts to reduce OTA levels in wine, with the goal of detoxifying OTA while preserving the organoleptic qualities of the wine.

Ready-to-eat kiwifruit refers to kiwifruit with a uniform texture, maturity and favorable taste that can be consumed immediately after purchase without the requirement for a natural ripening process. Although extensive research has been conducted on the application of forchlorfenuron (CPPU) in kiwifruit cultivation, studies on its impact on the "edible window" of ready-to-eat kiwifruit and relevant mechanisms remain limited. In this study, to investigate the impact of CPPU treatment on the edible shelf-life qualities of ready-to-eat kiwifruit, we conducted an in-depth analysis of multiple aspects, including fruit qualities, enzyme activities, cellular structure, and metabolites. The results indicated that CPPU treatment increased the fruits' volume and weight, but decreased the firmness. During storage, CPPU treatment increased the respiratory rate of kiwifruit, with a peak respiratory intensity of 46.14 mg·kg⁻¹·h⁻¹ and 34.36 mg·kg⁻¹·h⁻¹ for the samples treated with or without CPPU, respectively. This suggested that CPPU accelerated the conversion of starch to sugar and the ripening of kiwifruit. At room temperature, the edible window of ready-to-eat kiwifruit not exposed to CPPU was 7 days, while the samples treated with CPPU was 5 days. This was probably attributed to the reduction in antioxidant enzyme activities like catalase and superoxide dismutase, and the increase in ɑ-amylase activity and malondialdehyde content after treatment with CPPU. The present study supplies useful information for developing ready-to-eat kiwifruit, especially for CPPU-treated kiwifruit.

An aqueous extract from the tuberous roots of Decalepis hamiltonii was encapsulated by spray-drying and freeze-drying for food applications. The study aimed to identify suitable carrier materials among sodium caseinate, maltodextrin, and gum acacia, used alone and in blends, to understand their collective effect during encapsulation. The physicochemical characteristics of freeze-dried and spray-dried samples revealed differences of 14%-20% in 2-hydroxy-4-methoxy benzaldehyde, 12%-40% in phenolic content, and 7%-40% in flavonoid content in the dried powders. Similarly, the methanol extracts of freeze-dried encapsulated samples demonstrated good antioxidant potential compared with those of spray-dried encapsulated powder. Among the carrier materials used, sodium caseinate showed good retention of bioactives and a flavor metabolite (2-hydroxy-4-methoxybenzaldehyde), which was quantified by high-performance liquid chromatography (encapsulation efficiency 82%; yield 40 w/w) and confirmed by ¹H nuclear magnetic resonance (NMR). However, in this study considering flavor retention and powder yield (encapsulation efficiency 74% and 59 w/w), maltodextrin in combination with sodium caseinate (MS) was observed to be the best carrier material for spray-drying. These "maltodextrin-sodium caseinate" microcapsules are stable and show 70% retention of flavor metabolite after 3 months of storage at room temperature, with the microbial load remaining within acceptable limits. The particle size of the carrier materials ranges from 11.1 to 17.6 µm. Thus, the current study suggests that a carrier material mixture (sodium caseinate and maltodextrin) can be used as a prospective material for encapsulating Decalepis hamiltonii bioactives with flavor metabolites and may be useful in food formulations.

Gelatin, a biodegradable biopolymer sourced primarily from the collagen of mammals, fish, and poultry, exhibits promising potential in sustainable food packaging due to its antioxidant, antimicrobial, and film-forming properties. However, its practical application in food preservation is challenged by poor moisture resistance, limited mechanical strength, and source-related ethical concerns. These shortcomings can lead to microbial spoilage, reduced shelf life, and restricted consumer acceptance. Recent strategies to overcome these limitations include the use of cross-linking agents (genipin, citric acid, transglutaminase, etc.) to improve structural stability, incorporation of nanomaterials (silver nanoparticles, zinc oxide, TiO₂, etc.) to enhance barrier and antimicrobial functions, and blending with other biopolymers (chitosan, agar, pectin, cellulose, etc.) for better flexibility and water resistance. Advances in processing techniques such as electrospinning and extrusion molding further optimize film morphology and performance. This review offers new insights by synthesizing these approaches and identifying future research directions focused on scalability, safety assessments, and inclusive sourcing. Gelatin films, when strategically modified, can serve as a viable replacement for conventional plastics in food packaging, offering a pathway toward safer and more sustainable preservation systems.