In this study, Poria cocos (P. cocos) powders were produced utilizing different superfine grinding techniques, specifically jet milling (JM), and high-pressure microfluidization (HPM). Alkali-soluble polysaccharides (ASP) were subsequently extracted from the pretreated P. cocos powders, designated as JM-ASP and HPM-ASP, respectively. This study aimed to examine the effects of JM and HPM pretreatments on the particle characteristics of P. cocos powders and physicochemical properties, prebiotic, and sleep-promoting activities of ASPs. Results revealed that the different superfine grinding methods significantly influenced the characteristics of the P. cocos powders and polysaccharides. The powders processed by JM exhibited a smaller particle size (31.60 μm) and a higher brightness value (L^* = 85.15). In comparison, the HPM-treated powders exhibited superior water-holding, oil-holding, and swelling capacities, and displayed a more porous structure with prominent wrinkling, relative to those treated with JM. The ASPs obtained by different pretreatments possessed similar functional group structures, with over 97% composed of glucose. Furthermore, in comparison to JM-ASP, the extraction yield and total carbohydrate content of HPM-ASP increased by 13.19% and 3.65%, respectively. HPM-ASP displayed a significantly lower intrinsic viscosity (142.95 cm³·g⁻¹) and crystallinity index (8.23%) relative to JM-ASP, which exhibited values of 156.05 cm³·g⁻¹ and 14.86%, respectively. Besides, HPM-ASP displayed enhanced biological activities, including in vitro prebiotic effects and in vivo sleep-promoting properties. These results provide a theoretical basis for the development of P. cocos-based food products and support the application of alkali-soluble polysaccharides in the functional food industry.

Fresh and minimally processed apples demand high-efficiency decontamination approach to ensure their safety and quality. This research investigated air micro-nanobubbles (MNB) assisted washing as an innovative decontamination method for fresh apples, to improve the overall efficiency, a food-grade antimicrobial agent epsilon-poly-lysine (ε-PL) was simultaneously used during the examinations for removing representative pathogen, spoilage yeast, and pesticides from the fruit surface. The findings revealed that the combined ε-PL (250 mg/L) and MNB treatment substantially decreased the microbial load on apple surfaces, achieving beyond 3-log reductions for both Listeria monocytogenes and Pichia kudriavzevii. The pesticide removal rate of trichlorfon by MNB and ε-PL reached 77.3%, significantly (p < 0.05) higher than individual treatments. Additionally, apple quality post-MNB-assisted decontaminations did not show significant differences compared to other treatments after 20 d of storage. MNB-assisted washing with ε-PL is a promising technology for fresh produce decontamination.

Chlorophyll (Chl), a natural pigment with broad applications in food systems, faces challenges due to its instability under light exposure. This study explores the relationship between solvent polarity, charge transfer (CT) in Chl self-aggregation, and photostability enhancement. By adjusting ethanol/water ratios (10-100% ethanol), environmental polarity was modulated to investigate its impact on CT dynamics using fluorescence spectroscopy, conductivity analysis, and quantum chemistry calculations. Results demonstrated that higher solvent polarity significantly strengthened CT interactions between Chl molecules, primarily mediated by porphyrin rings, while the hydrophobic phytyl tail influenced aggregate configurations and indirectly modulated CT pathways. Light stability tests revealed that Chl retention in high-polarity solvents (10%-40% ethanol) surpassed low-polarity groups (60%-90% ethanol) by 213.04% and 302.61% on days 4 and 8, respectively, highlighting the critical role of CT-driven aggregation in mitigating photodegradation. Quantum calculations further elucidated that phytyl tail removal altered CT efficiency depending on porphyrin spacing: in 'sandwich' dimers, phytyl absence enhanced CT, whereas in 'face-to-face' configurations, partial removal optimized electron redistribution. These findings underscore solvent polarity as a key regulator of CT-mediated aggregation, offering a mechanism to stabilize Chl through non-covalent interactions. The study advances the understanding of Chl aggregation mechanisms and proposes physical strategies, such as electric-field-induced CT modulation, to enhance the stability of photosensitive natural pigments in food processing and storage.

Potato is an important food resource around the world. Potato cultivar Qingshu 9 is widely planted in China. To study the influence of geographical factors on potato composition, Qingshu 9 was planted in five areas of China and the resulting potatoes were collected and analysed. The results showed large differences in basic nutrients, volatile compounds, and metabolites between Qingshu 9 from different areas. The characteristic volatile and metabolite compounds in different areas were identified, such as 2-pentyl-Furan in J9 from Shanxi; methyl-cyclopentane in D9 from Yunnan; and ferulic acid in M9 from Inner Mongolia. The differences in volatile compounds were correlated with the shikimate pathway-induced aromatic amino acid synthesis. Geographical factors, such as soil pH, sunlight, and moisture, were significantly correlated with the volatile and metabolite compounds in Qingshu 9. Together, these results highlight the significant influence of cultivation region and geographical factors on the metabolic composition and flavor profiles of potatoes, providing reference for the optimization of regional farming practices and demand-oriented potato selection in the food industry.

Thermally denatured ovalbumin (OVA) was used to prepare particles for stabilizing Pickering emulsions. OVA could be partially unfolded through controlled thermal denaturation, exposing hydrophobic groups and enhancing its interfacial adsorption and emulsification ability compared to other proteins and polysaccharides. Partial replacement of OVA with hydroxypropyl methylcellulose (HPMC) modulated the formation of a three-dimensional network in the continuous phase, thereby influencing the emulsion's macrostructure. Cryo-scanning electron microscopy (cryo-SEM) revealed that the oil-water interface was primarily stabilized by OVA-based Pickering particles, while the addition of HPMC transformed the bulk-phase OVA particles from a simple stacked arrangement into a more stable three-dimensional network. This transformation significantly reduced droplet size and improved the macroscopic stability of the emulsion when observed on day 29 of storage. Further analysis using FTIR and TGA revealed that interactions had occurred between OVA and HPMC, as indicated by an increased peak height and width in the 3,200-3,600 cm⁻¹ region, as well as a DTG peak shift from 328 to 347 °C. In addition, molecular dynamics simulations and molecular docking further confirmed that hydrogen bonding had occurred between OVA and an HPMC molecule, elucidating the mechanism by which mixing OVA-HPMC ratios affected the microstructure at the molecular level. This study provides theoretical insights into the stabilization mechanism of Pickering emulsions based on protein-polysaccharide complexes.

Ethyl carbamate (EC) is a naturally occurring potential carcinogen in fermented foods. Our prior research indicated that BTN2 knockout affected arginine metabolism in Saccharomyces cerevisiae, and the inhibitory effect was more pronounced in mixed cultures with Pediococcus pentoses (PP). Consequently, in this study, we investigated the potential mechanisms of EC regulation by BTN2 knockout strains in single- and mixed-culture fermentation systems in Huangjiu and determined their fundamental qualities. The findings revealed that the BTN2 knockout strain could reduce the EC content by decreasing the amount of EC precursors and that mixed fermentation with PP could impede the reaction between urea and ethanol, thereby exerting a more favorable EC abatement effect. The BTN2 knockout strain had a positive effect on free amino acids in Huangjiu, thus improving the flavor. Additionally, transcriptome analysis demonstrated that the knockout of BTN2 and the addition of PP affected gene expression levels, paticularly genes associated with transcription factor activity and amino acid transport in S. cerevisiae, which subsquently affected the metabolic pathways during the fermentation process.

Oral Dissolving Film (ODF), a new type of oral drug delivery formulation, offers advantages such as low weight, small size, convenient portability, water-free administration, and rapid dissolution in the oral cavity. It can effectively bypass the first-pass effect of the liver and enhance the bioavailability of substances. This article delves into the applications of ODF in the food field. It elaborates on the film-forming raw materials, including polysaccharides and their derivatives, non-toxic polymers, etc., and the functions of various auxiliary materials. Additionally, it introduces multiple preparation processes such as the casting method, hot-melt extrusion method, 3D printing technology, and electrostatic spinning technology, along with their advantages and disadvantages. Moreover, the measurement and evaluation indicators of ODF, such as mechanical properties, disintegration time, moisture content, pH value, encapsulation rate, oral absorption, and mucosal adhesion, are explained. Currently, ODF has been applied to foreign clinical drugs, yet there is limited research and application in the food field in China. Given its numerous advantages, ODF holds great potential for future research and application in the food industry.

The growing significance of sustainable and efficient food processing has developed interest in non-thermal technologies, with ultrasound (US) and pulsed electric field (PEF) emerging as promising alternatives to conventional methods. These technologies offer significant advantages by enhancing food preservation without compromising nutritional value, while also being environmentally friendly and cost-effective, thereby meeting consumer demands. This review examines the physicochemical and bioactive properties of vegetables, highlighting the role of these technologies in preserving and enhancing their nutritional value. It also describes the various favourable changes caused by US and PEF processing regarding physicochemical properties, microbial inactivation, rheological properties, and biochemical effects, while preserving sensory attributes and pigments in whole vegetables as well as in processed vegetable juice products. Moreover, their synergistic combination has been effective in preserving the overall nutritional profile of different vegetables and their juices. However, the application of these technologies at an industrial scale is limited due to a lack of research. This review highlights the importance of these technologies and their potential uses. Further research is needed to refine and develop an understanding of the effectiveness of different parameters of US, PEF, and their synergistic effect on various vegetables, particularly green leafy vegetables, roots and tubers, and other types of vegetables.

This research investigated how supercooling (SC) can inhibit browning and prevent quality degradation in fresh-cut potatoes by analyzing surface color, texture, phenolic metabolism, membrane stability, antioxidant activity, and reactive oxygen species (ROS) equilibrium. Consequently, during SC storage at −2 °C, the browning index (BI) of 197.24 in the SC group was 5.65 times lower compared to the control group, and the hardness loss rate was 20.24% lower than that of the control group. At the same time, the microbial colony counts were reduced. Supercooling reduced the extent of membrane lipid peroxidation in potatoes, leading to significantly lower levels of malondialdehyde (MDA), and lipoxygenase (LOX) activity compared to the control group. Moreover, the activities of browning-related enzymes, peroxidase (PPO), and polyphenol oxidase (POD), were reduced by 21.9% and 7.6%, respectively, compared to the control group. The inhibition of total phenolics (TP), and total flavonoids (TF) decreased the substrates and enzymes associated with browning, collectively mitigating the browning of fresh-cut potatoes. Furthermore, the antioxidant capacity of fresh-cut potatoes was better preserved during SC storage, with lower hydrogen peroxide (H₂O₂), and superoxide anion (·O₂⁻) levels than the control group, suppressing reactive oxygen species (ROS) accumulation. Overall, SC significantly inhibited browning, and delayed quality decline in fresh-cut potatoes.

Lacquer tree seed protein isolate (LSPI) is a plant protein with high nutritional value but is often underutilized as animal feed or discarded, leading to waste. We previously showed that heat treatment is more effective than enzymatic or alkaline modification for improving LSPI's emulsifying properties. In this study, LSPI subjected to heat treatment at different temperatures was used to prepare emulsions for delivering curcumin. These emulsions protected curcumin through a ‘gastric shield-intestinal release’ mechanism, with 120 °C (LPSI-120) identified as the optimal protein treatment temperature. Emulsions stabilized by LSPI-120 achieved a maximum curcumin encapsulation efficiency of 90.7%, representing a 25% improvement over emulsions stabilized by untreated LSPI. Heat treatment strengthened the interfacial protein load, mitigating co-oxidation of lipids, protein, and curcumin during storage. As a result, LSPI-120 retained 59.4% of curcumin after 12 d, 1.28-fold higher than the untreated LSPI emulsion. Furthermore, heat-treated LSPI improved the effectiveness of delivery by reducing gastric coalescence, maintaining interfacial integrity, and increasing viscosity. LSPI-120 emulsions exhibited a 62% reduction in gastric coalescence and in viscosity up to 1,381 MPa·s, along with pronounced shear-thinning behavior under intestinal conditions. Ultimately, LSPI-120 emulsions enabled maximal free fatty acid release (22.1 μmol/mL) and curcumin bioaccessibility (43.3%). These findings demonstrate that heat-treated LSPI can serve as a sustainable and functional delivery material, simultaneously enhancing nutraceutical bioavailability and supporting agricultural by-product valorization.

In this study, the structural changes and enhancement of the processing properties of corn starch-linoleic acid (CS-LA) complexes through high pressure processing (HPP) were investigated. Starch-lipid complexes (SLCs) treated with HPP showed improved encapsulation efficiency, peaking at 37.98% when processed at 500 MPa, which resulted in improved structural characteristics and properties. The formation of the SLCs affected the hydrogen bonding between starches and fatty acids, and the corn starch was transformed from type A to type V after complexing with linoleic acid. With the increase of pressure, the crystalline structure of starch transformed from type V_6I to type V_6II and V_6III, and the crystallinity of the complexes increased. SLCs exhibited improved processing properties, as evidenced by increased thermal stability, delayed complex aging, and enhanced oxidative stability during both drying and storage. The water-binding capacity of SLCs treated at 400 MPa could reach 66.97% at 4 d of storage, which was 1.5 times higher than that of corn starch. Additionally, its aging-delaying properties were evident in the high turbidity and low transmittance. The peroxide value (POV) of the high-pressure-treated SLCs stored for 15 d was only one-tenth of that of pure linoleic acid, reflecting an excellent ability to retard oxidation. This work elucidates an innovative pressure-assisted approach that is effective in enhancing the processing properties of starch-lipid complexes, offering a promising strategy for the development of new starch-based ingredients with enhanced industrial applicability.