This study aimed to investigate the potential of corona discharge plasma (CDP) pretreatment for different durations (2, 4, 6, 8, 10 min) in improving the storage quality of freshly harvested lilies and elucidating the associated regulatory mechanisms. The results demonstrated that CDP effectively inhibited the growth and proliferation of microorganisms, delaying the spoilage of lilies. Particularly, the CDP-6-min treatment achieved a remarkable sterilization rate of total bacteria of 78.14% on 0 d and 43.95% on the 60^th d. Additionally, CDP significantly increased the levels of non-enzymatic antioxidants. Microscopic observation revealed the development of micropores on the surface of the lilies after CDP, which facilitated the synthesis of secondary metabolites such as phenols and flavonoids of lily, enhancing antioxidant attributes. Collectively, the CDP treatment enhanced the postharvest quality of lily bulbs by altering their cellular structure, inhibiting microbial growth, activating the antioxidant defense system, and promoting the synthesis of secondary metabolites. These insightful findings provide a novel perspective and research direction on reducing post-harvest losses and improving the effectiveness of lily preservation techniques.

Natural products are widely distributed across various organisms, and exhibit potent physiological activities. Among these, plant-derived natural products are extensively utilized in the food, pharmaceutical, and healthcare industries. Traditional extraction methods primarily rely on plant extraction but suffer from drawbacks such as low yield, long growth cycles, and high resource consumption. Consequently, microbial fermentation technology has emerged as an alternative solution, offering advantages including the ability to utilize abundant raw materials and its environmentally friendly and sustainable characteristics. This review summarizes recent advances in the biosynthesis and functional mechanisms of four classes of plant-derived natural products—alkaloids, terpenoids, phenylpropanoids, and polysaccharides—while also examining the challenges and future prospects for their practical applications.

Dandelion, a widely used traditional medicinal and edible plant in China, is known for its anti-inflammatory properties, primarily attributed to polyphenols. Although the underlying mechanisms have yet to be fully clarified, in this study, a network pharmacology approach was combined with molecular docking to identify key bioactive polyphenols, followed by validation of their anti-inflammatory effects using cell-based assays, transcriptomics, proteomics profiling, quantitative polymerase chain reaction (qPCR), Western blot, and computational analysis. A total of 29 protein targets were identified for dandelion-derived polyphenols, among which quercetin and caffeic acid were found to regulate 11 key proteins within the advanced glycation end products-receptor for advanced glycation end products (AGE-RAGE) signaling pathway, a central route linking dietary AGEs to chronic inflammation. Inflammatory cytokine assays showed that both 100% quercetin, and a combination of 50% quercetin + 50% caffeic acid exhibited the strongest inhibition of tumor necrosis factor-α (TNF-α), and interleukin-1 beta (IL-1β) expression. This effect was primarily associated with the downregulation of ICAM1, IL1B, and THBD, while caffeic acid reduced IL-1β secretion. Calculation results revealed that both compounds strongly bound to receptors for advanced glycation end products (RAGE) without competing with advanced glycation end products (AGEs), disrupting protein and receptor interactions, and impeding inflammatory signal transduction. Overall, quercetin and caffeic acid effectively regulate AGE-RAGE-mediated inflammation, with their combination showing enhanced anti-inflammatory potential, and supporting the development of dandelion-based functional foods aimed at mitigating diet-induced inflammation.

Tradescantia zebrina is a leafy vegetable with potential as a functional food ingredient, but its optimal extraction and gastrointestinal (GI) stability require investigation. This study aimed to optimize phytochemical extraction from T. zebrina leaves using hot water extraction (HWE), ultrasound-assisted extraction (UAE), and sequential hybrid methods(UAE + HWE, HWE + UAE), and then evaluated the GI stability of the optimized extract using the INFOGEST model. Among nine extraction treatments, the sequential UAE-20 min followed by HWE-15 min (UAE-20 + HWE-15) yielded the highest total phenolic content (TPC, 8.11 mg GAE/g) and flavonoid content (TFC, 63 mg QE/g), along with the strongest antioxidant activities: 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS•⁺) scavenging, and Ferric reducing antioxidant power (FRAP). TPC and TFC correlated strongly with antioxidant parameters, while anthocyanin contents did not. Post-digestion analysis of the optimized extract, following solid-phase extraction cleanup, revealed marked reductions in the phenolic and flavonoid content (to 3.28 mg GAE/g and 6.44 mg QE/g, respectively) and a corresponding decline in DPPH•, ABTS•⁺, and H₂O₂ scavenging activities, FRAP, and anti-inflammatory (albumin denaturation inhibition) activities. Nitric oxide scavenging activity was nearly lost. These findings indicate that while the UAE-20 + HWE-15 method is optimal for extraction, the resulting bioactive compounds showed limited stability under simulated GI conditions, highlighting the need for strategies to preserve their activity for functional food applications. This highlights the need for protective strategies, like encapsulation, to preserve its efficacy for functional food applications.

Bovine colostrum exhibits promising immunological properties, but the degradation of immunoglobulins during conventional thermal pasteurization limits its widespread use. Pulsed electric fields (PEF) processing, with its minimal thermal effect, is a promising alternative pasteurization technology. This study explored the potential of using PEF processing to inactivate bacteria in bovine colostrum. The effect of continuous flow PEF on the inactivation of naturally occurring bacteria in early (0-48 h lactation) and late (≤7 d lactation) stage colostrum was tested. Preheating to 45 °C combined with PEF treatment (~13 kV/cm, 229-239 kJ/L) resulted in a > 5-log reduction in microbial numbers for both conditions. Next, the feasibility of using PEF to inactivate surrogate non-pathogenic organisms, Escherichia coli ATCC 25922 and Listeria innocua, was investigated. Following 40 °C pre-heating and PEF treatment (11 kV/cm, 209 kJ/L), a 5-log reduction was achieved, though L. innocua appeared less sensitive to PEF treatment. Finally, the effect of PEF on pathogenic bacteria was explored in batch mode, where samples were contained within cuvettes. Colostrum was inoculated with two cocktails of either three pathogenic E. coli or five L. monocytogenes strains. At a field strength of 8 kV/cm and pre-heating to 40 °C, maximum specific energies of 184 and 175 kJ/kg resulted in 4- and 2.4-log reductions in E. coli and L. monocytogenes, respectively, further supporting the different sensitivities of bacteria to PEF treatment. Based on current knowledge, this is the first study to demonstrate the feasibility of PEF as an alternative pasteurization technology for colostrum.

The dynamic regulatory mechanisms by which Lactobacillus casei 139 fermentation modulates the nutritional components and flavor characteristics of Aronia melanocarpa (Michx) Elliott juice were investigated through a systematic evaluation of temporal changes in nutritional and flavor profiles during fermentation. The results indicated that the viable cell density peaked at 6.01 log CFU/mL within 24 h. During fermentation, the pH of A. melanocarpa juice initially increased slightly within 48 h before gradually decreasing, while titratable acidity consistently decreased, reflecting the metabolic activity of Lactobacillus casei 139. Concurrently, total sugar content exhibited a decline followed by a leveling off to a steady state. It was found that the contents of total phenolic and flavonoid contents decreased initially, while the color difference a* first decreased, then increased. Combined electronic nose and sensory analyses revealed that fermentation enhanced aroma complexity, and mitigated astringency by promoting aromatic compound accumulation. The research confirms that fermentation with strain L. casei 139 can effectively improve both the sensory quality and nutritional value of fermented A. melanocarpa beverages.

This study aims to enhance the utilization value of corncob by efficiently extracting ferulic acid (FA) and p-coumaric acid (pCA) through environmentally sustainable methods. The research explores a novel approach that combines autohydrolysis pretreatment with the synergistic effects of xylanase SrXyn10AR and feruloyl esterase BpFae^T132C-D143C. By conducting comprehensive optimization through single-factor analysis and response surface methodology (RSM) experiments, the optimal processing conditions were established: corncob particles of 40-60 mesh size were subjected to autohydrolysis at 165 °C for 34 min with a solid-to-liquid ratio of 1:90.8, followed by enzymatic hydrolysis at 43 °C, 90 rpm, and pH 5.5 for 2.5 h, utilizing BpFae^T132C-D143C and SrXyn10AR enzymes at a concentration of 1.1 U/mL each. Under these refined conditions, the yield of FA and pCA soared to 63.42%, marking a 2.42-fold increase compared to pre-optimization levels. Furthermore, this process yielded xylooligosaccharides as a valuable co-product, with a yield of 303.31 mg/g. In conclusion, this study develops an efficient and environmentally friendly strategy for extracting phenolic acids from corncob. By leveraging autohydrolysis pretreatment combined with dual-enzyme hydrolysis technology, this approach can pave a new way for the value-added utilization of corncob resources.

Laminaria japonica fucoidan (LJF) is a composite macromolecule with anti-allergic ability. This study investigated the effects of NaCl elution on the physicochemical, structural properties, and anti-allergic ability of LJF, to provide a theoretical basis for the in-depth insights into LJF. The LJF eluted fractions (LJF-1 and LJF-2) using different NaCl concentrations were primarily composed of carbohydrates that are rich in fucose, sulfate radical, uronic acid, and rhamnose, monosaccharide compositions and Fourier transform infrared spectroscopy confirmed the presence of multiple functional components (e.g., sulfate radical and β-glycosidic bonds) in LJF-1 and LJF-2 varied significantly under elution with different NaCl concentrations. As to the hyaluronidase inhibition rate, LJF-2 performed the most potent hyaluronidase inhibition ability, which was particularly attributed to its high sulfate radical and rhamnose contents, LJF-2 was selected for further anti-allergic ability investigation. As for the anti-allergic ability, LJF-2 could mostly decline NO and ROS levels in RAW 264.7 macrophages, and inhibited the release of pro-inflammatory mediators from lipopolysaccharides (LPS)-stimulated macrophages, and inhibited the release of β-hexosaminidase, histamine, Ca²⁺, and ROS from RBL-2H3 mast cells, reduced the degranulation degree and histamine release by downregulating STIM1 and PRTC genes that are associated with the calcium influx signaling pathway. Therefore, LJF-2 performed the strongest anti-allergic ability, which depended on the physicochemical and structural properties that were significantly influenced by elution using different NaCl concentrations.

The fish production industry is experiencing rapid growth due to the high nutritional value and rich protein content of fish. However, the functions of fish proteins require improvement to meet industry demands, especially when derived from low-value fish or processing side streams. To enhance sustainability and utilization, modification strategies have been developed, including physical techniques involving ultrasound, high pressure, and microwave without altering chemical composition. Chemical modifications, including pH-shift, phosphorylation, and cross-linking, enable precise manipulation of protein behavior. Biological approaches, such as enzymatic hydrolysis, enzymatic cross-linking, and fermentation, have gained attention due to their ability to produce bioactive peptides and improve protein digestibility. These techniques can alter the molecular structure and interactions of fish proteins, thereby improving their functional attributes and expanding their applications in food processing. Despite these advancements, challenges for fish protein modifications still exist, such as species variability, scalability, and quality control. To address these challenges, the integration of artificial intelligence, molecular simulations, and big data analytics is highlighted, offering data-driven predictive approaches to optimizing modification conditions and accelerating industrial translation. This review comprehensively discusses the modification techniques, challenges, and prospects for fish proteins, emphasizing their potential to drive innovative, high-quality aquatic products with diverse applications.

The 'germination-inactivation' strategy can potentially eliminate Alicyclobacillus acidoterrestris spores by exploiting the loss of their resistance that occurs during germination. However, the germination behavior of A. acidoterrestris spores remains incompletely characterized. In this study, the germination responses of A. acidoterrestris spores to various stimuli, including L-alanine, AGFK (L-asparagine, D-glucose, D-fructose, and KCl), and high hydrostatic pressure (HHP) were comprehensively examined. Surprisingly, it was observed that A. acidoterrestris spores germinate in acidic buffer, even in the absence of L-alanine or AGFK. Optimal acidic-induced germination efficiency was achieved at pH 4.0 following heat shock (70  °C, 15 min), and incubation at 37  °C. While heat treatment (65-75 °C) accelerated germination, acidic conditions (pH 3.0-4.0) were strictly necessary to initiate the process. Meanwhile, HHP-induced germination can also occur under acidic conditions (pH 3.0-5.0), demonstrating the acidophilic nature of A. acidoterrestris spores. Notably, spores subjected to HHP (200 or 500 MPa, 3 min, 30  °C) underwent spontaneous germination during subsequent incubation at 37  °C, irrespective of the medium's pH. Building on these findings, a combined 'HHP-incubation-pasteurization' approach was developed that achieved up to a 5.3 ± 0.51 log reduction in A. acidoterrestris spores within acidic systems. The results of this study provide a valuable foundation for the development of efficient sterilization techniques in acidic juice processing.

Metabolomics is essential for analyzing small molecules in food. Effective extraction and separation technology, along with reliable and efficient analytical tools, are essential for enhancing both the quantity and accuracy of compound analysis. Traditional methods relying on single-solvent extraction and single-column separation often result in target omission and reduced annotation coverage. This study presents a 'Divide, Conquer, and Integrate Strategy' for comprehensive untargeted metabolomics in fruits, vegetables, and their products. The method uses three extraction techniques to capture metabolites across a broad polarity range. Each extract is separated using specific chromatographic columns and mobile phases to ensure high annotation coverage. Data are collected via high-resolution mass spectrometry in both positive and negative ion modes, and analyzed using MS-DIAL and MetaboAnalystR. This integrated approach enhances metabolite discovery and annotation accuracy, with low overlap of metabolites annotated by different extraction methods.

Alkali refining may sometimes induce soapy and metallic off-flavors in cold-pressed rapeseed oil, yet the molecular mechanisms remain unclear. A comparative flavor sensomics study was performed on crude cold-pressed, thermally treated control, water-degummed, and alkali-refined rapeseed oils. Quantitative descriptive analysis (QDA) showed that alkali refining increased soapy and metallic sensory attributes. Aroma extract dilution analysis (AEDA) detected 46 odor-active compounds across processing stages. The metallic off-flavors were primarily associated with elevated levels of trans-4,5-epoxy-(E)-2-decenal, (Z)-1,5-octadien-3-one, and 1-octen-3-one. The soapy attribute was linked to the accumulation of medium-chain saturated aldehydes, particularly nonanal and decanal. Omission experiments confirmed that these aldehydes collectively contributed to the soapy off-flavors, despite their low individual odor activity values (OAVs). Collectively, aldehydes and ketones were identified as the primary sources of off-flavor, marking the alkali neutralization step as the critical control point for flavor quality. These findings can offer theoretical guidance for process optimization of cold-pressed rapeseed oil refining.

Driven by the 'dual carbon' strategy and the imperative of a circular economy, food packaging is undergoing a ternary upgrade. In this study, mulberry anthocyanin extract (MAE) was upcycled into a natural, dual-function active principle that concurrently delivers antioxidant capacity and ultraviolet (UV) barrier activity. It was incorporated with an edible sodium alginate-gelatin (SG) based film to engineer a next-generation biodegradable antioxidant film. The dose-dependent impacts of MAE on the film's mechanical signature, radical-scavenging efficacy, optical performance, and practical utility in fish oil packaging were systematically examined. MAE obtained from a residue of mulberry juice fermentation had 296.86 mg/g total polyphenols and 146.50 mg/g anthocyanins, primarily cyanidin-3-glucoside and cyanidin-3-rutinoside. When 0.2 mg/mL MAE (SG-2MAE) was added, the tensile strength of SG films increased from 48.33 to 50.98 MPa. When 0.4 mg/mL MAE was incorporated, the antioxidant activity of SG-4MAE film against 2,2'-biazido-bis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS) increased by 158%, whereas transmittance (600 nm) decreased by 33.7%, indicating enhanced UV blocking. When applied for packaging fish oil, the SG-MAE film delayed oxidation better than the unpackaged sample after 4 weeks' storage by directly blocking oxygen, releasing antioxidant constituents, and adsorbing residual oxygen. In summary, SG-MAE films showed excellent comprehensive properties and high antioxidant properties, and could be used as active packaging materials for fish oil.