Fresh-cut lotus root is highly susceptible to quality deterioration, primarily due to enzymatic browning and microbial growth. This study investigated the efficacy and mechanism of⁶⁰Co-γ irradiation in preserving the quality of fresh-cut lotus root. The results demonstrated that irradiation effectively controlled total bacterial numbers within 5 log₁₀ CFU/g throughout the storage period. Irradiation significantly inhibited browning, reducing the browning index by 19.6%, 25.3%, and 28.6% at 1, 2, and 3 kGy, respectively, compared to the control. This inhibitory effect was attributed to the delayed degradation of total phenolics and the suppressed accumulation of soluble quinones, the direct browning precursors. Irradiation induced a dose-dependent inhibition of polyphenol oxidase (PPO) activity, with the 3 kGy treatment exerting the strongest suppressive effect; however, the activities of phenylalanine ammonia-lyase (PAL) and peroxidase (POD) remained unaffected. Circular dichroism (CD) and fluorescence spectroscopy revealed three kGy irradiation induced rearrangements in the secondary structure, and disruption of the tertiary structure of PPO. Specifically, CD analysis definitively characterized conformational changes in PPO, showing a dramatic reduction in the α-helix content from 35.4% to 18.4%. Meanwhile, fluorescence spectra of PPO exhibited a 12 nm redshift accompanied by significant fluorescence quenching. This phenomenon provides direct evidence that the enzyme's tertiary structure was disrupted, which in turn lead to the exposure of its hydrophobic core and ultimately resulted in functional inactivation.⁶⁰Co-γ irradiation is a highly effective technology for maintaining the quality of fresh-cut lotus root, primarily through direct microbial inactivation and the suppression of the PPO-mediated browning pathway.

Investigating the distinct wine styles of subregions in Yantai is of great significance for enhancing the market recognition of this region and promoting the development of its local wine industry. In this study, three main white grape varieties from six village-level subregions in Yantai were used as raw materials to explore the quality characteristics of dry white wine. The physicochemical indices, phenolic compounds, and volatile aroma compounds were analyzed, and a two-way analysis of variance (ANOVA) was conducted on the significant aroma substances. The results indicated that Chardonnay, Italian Riesling, and Petit Manseng were more suitable for planting in Zhutangkuang, Beigezhuang, and Xingjia, respectively. The signature aroma profile of Keliu and Yujagou is characterized by purple floral notes and tart fruits, whereas that of Chouwang is distinguished by woody and herbal notes. These findings underscore the importance of site-specific cultivation for optimizing wine quality in Yantai's diverse microclimates, providing valuable insights for addressing the issue of wine style homogenization in this region.

Polyphenol oxidase (PPO), a copper-containing enzyme, plays a key role in the enzymatic browning of fruits and vegetables, presenting challenges for food preservation. High-pressure processing (HPP) is a non-thermal technology for preserving fruits, vegetables, meat, etc. In some cases, its effect on PPO activity is limited, leading to severe browning during storage, and the underlying mechanisms remains unclear. This study purified mushroom PPO, primarily with a molecular weight of 50 kDa, and its conformation and activity under different HPP conditions were evaluated by combining multispectral analysis with computational methods. Results showed that enzyme activity decreased with increasing pressure, retaining 16.55%, 13.28%, and 12.76% at 100, 300, and 500 MPa, respectively. High pressure exposed hydrophobic regions of PPO, which promoted ANS binding, led to an increase in fluorescence intensity along with a blue shift. The secondary structure became less stable—β-folding rose by 19.3%, while random coils dropped by 13.3%. As more fluorescent groups were exposed, fluorescence quenching was enhanced. Molecular dynamics simulations combined with Markov State Models (MSMs) revealed that high pressure stabilized PPO, whereas pressure release caused local structural disruptions, increased flexibility, and a looser overall conformation. For MSM analysis, conformational distributions were compact during HPP and showed varied expansion directions depending on the release pressure. High pressure under 100 MPa showed limited conformation changes compared to 0.1 MPa, while under 300 and 500 MPa produced distinct conformations. In addition, after 500 MPa promoted transitions into a unique metastable state not seen under high pressure.

Oak plays a significant role in shaping the distinct whisky flavor. In this study, oak blocks from China (Q. mongolica), France (Q. robur), and America (Q. alba) with different toasting degrees and charring intensities were applied in the maturation of whisky for 9 months, respectively. Volatile compounds and aroma characteristics in aged whisky were investigated. Results showed that whisky aged with Chinese oak had higher concentrations of volatile phenols, with o-cresol being 2.97 times higher than that in American oak, and 7.47 times higher than that in French oak, contributing to a stronger perception of 'smoky' notes, but lower concentrations of furanic derivatives and oaklactones than whisky aged with French and American oak. Oak toasting degrees had a greater impact on whisky aroma than charring intensities, especially on oak-derived volatile compounds. The selection of the proper charring intensity could be determined by the initial concentration of oak-derived volatile compounds in the uncharred oak, such that for oak wood with high aromatic potential, excessive charring would rather lead to a reduction in the oak aroma. The process of light toasting combined with mild charring could promote the accumulation of volatile phenols in Chinese oak, thereby contributing to the formation of distinctive characteristics in whisky. This study offers whisky producers guidance on using Chinese oak to enhance 'smoky' flavors, and create distinct regional whisky styles.

Escherichia coli (E. coli) poses a grave threat to food safety, underscoring the need for expeditious and precise detection methodologies. Conventional colorimetric approaches are simple, but they frequently lack accuracy and stability. This study constructed an aptamer-based colorimetric biosensor, leveraging the enzyme-mimicking activity of octahedral Ag₂O nanoparticles (NPs), mediated by oligonucleotides, aiming for highly sensitive foodborne E. coli detection. The P12-55 aptamer can be adsorbed onto the octahedral Ag₂O NPs surface, thereby significantly enhancing their oxidase-mimicking activity. The aptamer enhances activity by promoting ·O₂⁻ generation, and accelerating electron transfer to the 3,3',5,5'-tetramethylbenzidine (TMB) substrate. In the presence of E. coli in the sensing system, the aptamer exhibits a preferential binding affinity for the bacteria, thereby restoring the oxidase-mimicking activity and enabling the transduction of the detection signal. The biosensor exhibited a range of linear detection of 3 × 10²–3 × 10⁸ CFU·mL⁻¹, and the limit of detection (LOD) was as low as 4 CFU·mL⁻¹. Recovery rates of 99.1% to 104% were achieved in milk and tap water samples, demonstrating outstanding practicality and reliability. This study proposes a novel and efficient method for the rapid detection of harmful bacteria in food, which is of significant importance for food safety assurance.

Berries are characterized by their high nutrient content and the presence of bioactive compounds. However, their thin skin and high moisture content render them highly susceptible to postharvest spoilage. Conventional processing methods can extend shelf life to a certain degree; however, they frequently result in nutrient loss, sensory quality deterioration, and increased energy consumption. In recent years, high-efficiency physical field technologies (such as acoustic field, electromagnetic fields, pressure field, and plasma) have provided new technological pathways for addressing the aforementioned challenges. The utilization of non-thermal or low-temperature processing characteristics enables the effective preservation of berry nutrients and flavor during critical stages, such as sterilization, drying, freezing, thawing, and refrigeration. Furthermore, these physical fields enhance processing efficiency, reduce energy consumption, and delay the deterioration of quality during storage. This paper systematically reviews the research progress in various physical fields of berry processing and quality enhancement, summarizing their fundamental concepts, mechanisms of action, and effects on berry quality across different processing stages, and discusses their prospects for industrial application in the food processing industry.

Obesity and its associated metabolic diseases pose a severe threat to human health, necessitating the identification of safe and effective nutritional intervention mechanisms. Lactic acid, a key flavor and functional component in fermented foods such as yogurt, sauerkraut, and fermented meat products, is widely present in the daily diet. Beyond contributing to the characteristic sour taste and preservative effects of these foods, recent studies have demonstrated that lactate serves as an energy substrate and signaling molecule in the body, playing an crucial role in metabolic regulation. However, its underlying mechanisms remain unclear. This study aims to investigate the mechanisms by which dietary lactic acid helps alleviate obesity. Using a high-fat diet-induced obesity mouse model, the effects of lactic acid on body weight, glucose tolerance, insulin sensitivity, and lipid metabolism were examined. The results demonstrated that exogenous lactic acid intervention effectively reduced the body weight of high-fat diet-induced obese mice, while improving glucose tolerance and insulin sensitivity. Lactic acid gavage significantly increased the accumulation of lactate in tissues and improved liver lipid deposition by activating the lactate transporters monocarboxylate transporter 1(MCT1) and monocarboxylate transporter 4(MCT4), as well as the lactate-specific receptor G-protein-coupled receptor 81(GPR81). These effects enhanced lipid metabolism and thermogenesis in adipose tissue, thus alleviating obesity and its metabolic syndrome. This study provides new theoretical evidence for dietary lactic acid as an intervention strategy for obesity.

Blueberry juice maintains the nutritional value of fresh berries while providing their complex flavor profile. Anthocyanins contribute to the vibrant color of blueberry juice and exhibit physiological functions. Steviol glycosides are widely utilized as a natural sweetener in fruit beverages, and investigating their regulatory role in the degradation of anthocyanins within juice systems is of considerable importance. This study aimed to examine the effects of steviol glycosides on the color, anthocyanin content, antioxidant capacity, and in vitro simulated digestion stability of anthocyanins in blueberry juice during storage. The juice was stored for 90 d at 4 and 25 °C in dark conditions. Throughout storage, the juice exhibited color fading, accompanied by a loss of its original color intensity. Notably, the sample supplemented with 20 mg/100 mL steviol glycosides showed the least color change when stored at 4 °C. The addition of steviol glycosides resulted in a reduced degradation rate constant (k) and an extended half-life (t_1/2) of anthocyanins. Thermodynamic analysis indicated that steviol glycosides enhanced the thermal stability of anthocyanins in blueberry juice. Furthermore, blueberry juice containing 12 and 16 mg/100 mL steviol glycosides demonstrated the highest hydroxyl radical scavenging capacity at 4 °C, and the strongest ABTS radical scavenging activity at 25 °C, respectively. During in vitro simulated digestion, the sample with 4 mg/100 mL steviol glycosides exhibited the highest retention rate of total anthocyanins. Molecular docking analysis revealed the formation of hydrophobic interactions and hydrogen bonds between stevioside and cyanidin-3-O-glucoside, as well as malvidin-3-O-galactoside. The findings of this study provide a solid foundation for advancing fruit juice processing technologies.

In this study, dried Agaricus bisporus powder was pretreated using ball milling and sonication processing, followed by alkaline treatment to obtain Agaricus bisporus chitosan products. The yield of chitosan products obtained by this method can reach up to 5.67% ± 0.21%, with a purity of 85.54% ± 1.36% and a deacetylation degree of 82.86% ± 7.16%. However, the yield of chitosan products from traditional methods was only 2.13% ± 0.17%, with a purity of 44.51% ± 2.07% and a deacetylation degree (DD) of just 33.14% ± 5.41%. Furthermore, the results of the in vitro evaluation of lipid-binding activity show that chitosan obtained utilizing the ball-milling-sonication method exhibits superior lipid-binding activity. Specifically, its pancreatic lipase inhibitory rate was 85.15% ± 2.76%, and its adsorption capacities for oil, cholesterol micelles, sodium glycocholate hydrate, and sodium taurocholate were 5.52 ± 0.75 g/g, 13.07 ± 0.33 mg/g, 8.91 ± 0.56 mg/g and 4.87 ± 0.39 mg/g, respectively. Consequently, the chitosan preparation process utilized in this study possesses the potential to enhance the lipid-binding efficacy of Agaricus bisporus.

Global crises like climate change and food insecurity demand sustainable food systems. A major contributor to these issues is food loss and waste (FLW), which generates greenhouse gases, worsens hunger, and causes massive economic loss. High-Pressure Processing (HPP) is a promising non-thermal technology that can address this problem. This review explores how HPP contributes towards reducing food waste and its environmental footprint, aligning with the principles of Carbon-Winnable Innovative Solutions for the Environment (WISE) agriculture. By using high pressure instead of heat, HPP extends product shelf-life, reduces the need for chemical additives, and maintains food quality. We evaluate its environmental benefits, including lower energy use compared to traditional thermal methods, and its role in creating a more circular, low-carbon food economy. The article specifically analyses the adoption of HPP in ASEAN (Association of Southeast Asian Nations) countries. While nations such as Singapore, Thailand, Malaysia, and Indonesia have begun using HPP, its wider adoption remains limited due to the high initial costs. We highlight the opportunities and challenges for expanding HPP in the region, considering local markets and regulatory frameworks. Collectively, this review highlights that HPP is a key strategy for improving food security by reducing waste sustainably, directly supporting the goals of Carbon-WISE agriculture in ASEAN.

Lycopene, a bioactive tetraterpenoid antioxidant valued in food, pharmaceutical, and cosmetic sectors, remains constrained by low plant extractability and expensive chemical synthesis; microbial engineering now presents a cost-effective alternative. In this study, key genes from the methylerythritol phosphate (MEP) pathway—dxs, idi, and ispDF—were integrated into the genome of the chassis strain Escherichia coli MG1655 using a CRISPR-Cpf1-based system, resulting in MEP pathway-overexpressed strains. Additionally, the downstream module (MBot) of the mevalonate (MVA) pathway was optimized by introducing T7 RNA polymerase, mvaE, and mvaS from different species, including Saccharomyces cerevisiae, Streptococcus pneumoniae, and Staphylococcus aureus. Integration of the MEP genes improved lycopene production by 2 mg/L compared with the initial strain. Notably, fermentation performance varied significantly depending on the source of the downstream MBot module. The optimal combination—erg12 from Saccharomyces cerevisiae, mvaK and mvd1 from Streptococcus pneumoniae, and idi from Escherichia coli—achieved a lycopene titer of 86 mg/L in shake-flask cultures, representing a 21-fold increase compared to the parental strain. Paradoxically, dxr deletion to eliminate endogenous MEP flux precipitated a 7-fold drop in lycopene titre, whereas MEP overexpression failed to enhance production—revealing that MEP–MVA pathway synergy, rather than simple precursor supply, governs efficient carotenoid biosynthesis.

Mechanized Huangjiu (Chinese rice wine) is characterized by a stable flavor quality and short fermentation time, yet its flavor quality is inferior to that of traditional Huangjiu. Given the significant market demand for high-quality mechanized Huangjiu and the existing flavor quality gap, this study aimed to isolate and identify highly efficient aroma-producing yeasts from the fermentation mash of traditional Huangjiu for application in mechanized Huangjiu production. From 26 isolated strains, three Saccharomyces cerevisiae strains (OS7302, q1, and NL9) were selected based on their high aroma production capacity in simulated fermentation media. Gas chromatography-mass spectrometry (GC–MS), gas chromatography-olfactometry (GC–O), sensory evaluation, and physicochemical analysis were then combined to systematically verify their abilities to produce aroma compounds. In co-fermentation with mechanized starter cultures, S. cerevisiae OS7302 induced significant increases in the concentrations and aroma intensities of key esters, including ethyl hexanoate, ethyl caprate, and ethyl caprylate, thereby generating an ester aroma profile of mechanized Huangjiu comparable to that of traditional Huangjiu. Furthermore, Huangjiu fermented with S. cerevisiae OS7302 exhibited more intense fruit and ester aromas. In contrast, strains q1 and NL9 promoted the formation of higher alcohols. The use of aroma-producing S. cerevisiae as adjunct cultures for co-fermentation with mechanized starter cultures can improve the flavor quality of mechanized Huangjiu, alleviating the flavor gap between mechanized and traditional Huangjiu.

Current practices for determining fruit harvest maturity lack robust scientific standards, leading to variable postharvest quality. To address this gap, this article explores a new storage method, delayed harvesting (DH), to investigate the evolution of quality attributes and metabolites of 'Cuixiang' kiwifruit at harvest (AH), room temperature post-ripening (RTP), and low temperature post-ripening (LTP). The results indicated that titratable acid content (9.36–12.56 g/kg) increased with DH time, whereas dry matter content (21.01%–17.39%) decreased. Although DH caused a decrease in total phenols (0.94–0.79 g/kg) and ascorbic acid (1.25–0.78 g/kg) at harvest, it was beneficial in alleviating the degradation of ascorbic acid during post-ripening, and improving the antioxidant activity of LTP kiwifruit. Specifically, compared to normally harvested samples, ascorbic acid content of the samples delayed for two weeks in LTP increased by 30.01%, whilst antioxidant activity, (1,1-diphenyl-2-picryl-hydrazyl radical scavenging activity: 3.92 mmol/kg; 2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid] free radical scavenging activity: 6.49 mmol/kg; and ferric reducing antioxidant power: 4.49mmol/kg) showed no significant difference. The senescence, oxidative stress, and respiratory consumption of cells during DH lead to down-regulation of amino acids, alkaloids, and lipids. The up-regulation of phenylpropanoid metabolism and the expression of genes encoding flavonoid synthesis under low temperature facilitated the accumulation of phenolic acids and flavonoids during LTP. Overall, DH has greater application advantages for maintaining the quality attributes of LTP kiwifruit. The results can provide scientific data to clarify the effects of DH on the nutritional quality of 'Cuixiang' kiwifruit, and also help to understand the metabolic pattern of important metabolites during DH.

Blueberry (Vaccinium spp.), a flowering plant in the family Ericaceae, is rich in bioactive compounds such as polyphenols, anthocyanins, and flavonoids, which exhibit anti-inflammatory, antioxidant, and anticancer properties. Increasing evidence suggests that plant-derived exosome-like nanoparticles (PELNs) possess diverse therapeutic activities and hold promise for improving liver function. Acute liver injury (ALI) is a clinical syndrome for which effective pharmacological interventions remain limited. The present study aimed to investigate whether orally administered blueberry-derived exosome-like nanoparticles (BELNs) can ameliorate ALI and to elucidate the underlying mechanisms. Both in vivo and in vitro experiments demonstrated that BELNs significantly attenuated CCl₄-induced ALI. Specifically, BELNs reduced oxidative stress and inhibited the accumulation of lipid peroxidation products. Mechanistic analyses revealed that BELNs alleviated lipid peroxidation and ferroptosis by suppressing the ACSL4–ALOX15 signaling pathway, specifically reducing its expression by approximately 70% (p <0.001) and thereby protecting hepatocytes from injury. Further investigation identified procyanidin B2 (PCB2) as one of the key active components in BELNs responsible for their antioxidant effects. In summary, this study provides new insights into the therapeutic potential of blueberries and their derived natural products and establishes a mechanistic basis for the clinical translation of PELNs.

Millets are known for their bio-availability, diversity of nutrients, and adaptability to a variety of agro-climatic situations, which serve as a sustainable source of starch for the development of biodegradable, edible, and/or active packaging films. The amylose/amylopectin ratio of starch extract varies depending on the new extraction methods. The qualities of starch, such as its solubility, swelling capacity, and gelatinization temperature, determine the preparation of edible films. Exploring the benefits and drawbacks of millet starch-based films, the relationships between millet starch characteristics and film qualities are highlighted. A comparison of employing conventional and novel starch extraction techniques to extract starch from millets is discussed. Processing considerations (viz., casting, extrusion, and additives like biopolymers) influencing the functional properties of packaging films are elaborated. A comparative analysis of the mechanical, thermal, barrier, and microstructural characteristics of different millet starch-based edible films is also addressed. By examining the films' properties, this assessment aids researchers and companies in comprehending how the films function in various food packaging and preservation environments.

Lutein, a bioactive compound with limited stability under thermal and light exposure, faces challenges in food applications, which is the core research problem to be solved. Soybean (Glycine max) oil bodies (SOBs), natural oil-in-water emulsions, are a promising delivery platform for hydrophobic compounds like lutein. This study optimized the encapsulation and stabilization of lutein using SOBs extracted at two pH levels, namely crude oil bodies (COB, pH 7) and purified oil bodies (POB, pH 11), via three techniques: stirring, homogenization, and ultrasonication. The key research results are as follows. All samples had an encapsulation efficiency (EE) > 60%, with homogenized COB with a 0.05% concentration of lutein achieving the highest (94.14%). COB had higher loading efficiency (LE) than POB (extraneous proteins promoted lutein binding), and ultrasonication/stirring yielded higher LE than homogenization. All emulsions exhibited unimodal particle size distributions (350–520 nm) and negative zeta potentials. Ultrasonication enhanced physical stability, and lutein did not affect viscosity or fluidity. POB emulsions better protected lutein (retention > 50% after heating at 90 °C for 12 h). Homogenization reduced lutein retention through membrane damage. These findings validate SOBs as lutein carriers, clarify the effects of SOBs' composition and encapsulation methods on delivery performance, and provide insights for optimizing hydrophobic bioactive encapsulation in functional products.

This study evaluated the effect of high-pressure processing (HPP; 100, 300, and 600 MPa) on fresh pumpkin (Curcubita moschata) used to produce pumpkin flour (PF), and the impact of PF supplementation (2.5% and 5%) on gluten-free bread's quality. The physicochemical, techno-functional, antioxidant properties of the bread were analyzed over 3 days of storage. PF treated at 300 and 600 MPa had more particles < 300 µm, moisture, water activity, and starch–pectin than raw pumpkin (UNTR) and that treated at 100 MPa. The water absorbtion index was highest at 300 MPa, whereas UNTR and PF treated at 100 MPa had a higher water solubility index. All Commission Internationale de l'Eclairage (CIE) color parameters of PF were significantly affected by HPP. The apparent viscosity of PF increased at 300 and 600 MPa because of changes in starch and pectin. A higher specific volume was seen in in UNTR and 100 MPa-treated PF breads at 5% PF than in breads with 600 MPa-treated PF and 2.5% PF. Color intensity was lowest at 600 MPa and decreased further after 3 days. Bread hardness was higher under the 600 MPa treatment at both Day 0 and Day 3. Pore frequency was highest in 600 MPa PF bread at 10 mm² and lowest at 0.2 mm². At 5% PF, total antioxidant capacity was lowest under the 300 MPa treatment, with no differences at 2.5% PF. Overall, the inclustion of 5% PF pretreated at 100 or 300 MPa provided a satisfactory balance of technological quality in bread.