This study investigated the effects of preharvest calcium treatments at different developmental stages on the cuticular wax composition of grapes and their correlation with fruit storage quality (4 ± 0.5 °C) and reactive oxygen species (ROS) metabolism. Calcium chloride (5 g/L) was applied at the flowering, fruit-setting, and veraison stages. Changes in cuticular wax content and composition were analyzed, along with associated indicators of storage quality and ROS metabolism. Calcium treatment increased wax content and preserved wax structure integrity during storage. Fatty acids dominated wax composition (41.38-95.64% across groups). After 60 d of storage, calcium-treated grapes showed lower weight loss and berry detachment rates and higher fruit firmness, reducing sugars, titratable acids, and protopectin content than those of the control group, with the flowering stage treatment yielding the best results. Additionally, grapes treated at the flowering stage exhibited lower levels of superoxide anion (O ), malondialdehyde (MDA), polyphenol oxidase (PPO), and lipoxygenase (LOX) activity and higher scavenging rates of DPPH, hydroxyl, and ABTS radicals. They also showed higher activities of antioxidant enzymes, including superoxide dismutase (SOD), peroxidase (POD), ascorbate peroxidase (APX), and catalase (CAT), and increased levels of non-enzymatic antioxidants such as vitamin C compared to the control group, indicating the calcium treatment resulted in the highest antioxidant capacity. This study elucidates how calcium treatment maintains fruit storage quality and regulates ROS metabolism through modulation of cuticular wax composition, thereby providing a theoretical basis for improving fruit preservation.

Ciguatoxins (CTXs) are marine biotoxins that can contaminate seafood and if consumed can result in ciguatera poisoning (CP). The analysis of CTXs is challenging, as they occur in complex tissue matrices, cause CP symptoms at trace amounts (<1 μg kg), and certified reference materials are not available. Currently, no standard operating protocols exist for sample preparation or instrumental analysis. Five laboratories worldwide participated in this first-time method comparison study, which used sample extracts containing different CTX groups (CTX4A group, CTX3C group, C-CTX-1) to identify factors impacting CTX quantitation using LC-MS/MS and LC-HRMS. Matrix effects were found to significantly influence CTX quantitation, along with factors such as instrument, eluents, or selected precursor ion. CTXs were quantified using commercially available, non-certified CTX1B and CTX3C standards. Analogues of the CTX groups behaved differently with regard to matrix effects and suitable calibrants with differences between laboratories exceeding a factor of 10 in some cases.

Ginger, a popular dietary condiment, is rarely consumed directly due to its intense pungency. Pickled Xiaohuang ginger, a ready-to-eat flavoring food, has become prevalent in Southwest China, yet its quality traits, metabolite profiles, and microbial dynamics remain largely unexplored. In this study, we extensively examined the physicochemical properties, flavor characteristics, metabolome, and microbial dynamics (encompassing both bacterial and fungal communities) during a 42-day natural fermentation of Xiaohuang ginger. Our findings revealed significant increases in organic acids, flavonoids, polysaccharides, gingerol, curcumin, and lactic acid bacteria populations during fermentation (all -values <0.05). At the species level, , , and were found to be dominant in pickled Xiaohuang ginger. Notably, integrated network analysis identified nine keystone microbial species (four bacteria and five fungi) that orchestrate critical physicochemical transitions, metabolite accumulation, and flavor development. Collectively, this study offers valuable insights for the development of ginger-based ready-to-eat flavoring foods.

This study employed metagenomics and metabolomics techniques to investigate the complex relationship between microbial succession and the formation of flavor compounds during the fermentation process of Maotai-flavour Baijiu. Results demonstrated that stacking fermentation, characterized by , , and , which secreted amylases and proteases to hydrolyze starch and proteins. Pitting fermentation facilitated the enrichment of anaerobic microbes such as and , significantly promoting the synthesis of key flavor compounds, including esters, alcohols, and acids, through Glycosyltransferase and Esterification activities. Volatile compound analysis revealed distinct stage-specific profiles, with acids, alcohols, and esters accumulating predominantly in pitting fermentation. These findings elucidate the stage-specific microbial metabolic networks and synergistic mechanisms underlying flavor formation, providing a scientific basis for optimizing traditional Baijiu fermentation processes.

The Douchi aroma is widely regarded as a key quality marker of high-quality high-temperature Daqu, but the compounds related to Douchi aroma formation and the key aroma-producing microorganisms remain unclear, which this study seeks to clarify. Therefore, metagenomic and metabolomic approaches were employed to decode the characteristic compounds and core microbial contributors in high-temperature Daqu samples no (NF), light (LF), and strong (SF) Douchi aroma. Esters were the most abundant volatiles across all groups, while acids increased with aroma intensity. , enriched in SF, showed strong positive correlations with isocetic, phenylacetic, and nonanoic acids. In contrast, and were dominant in NF and LF, respectively. Furthermore, functional prediction and KEGG analysis further revealed potential biosynthetic pathways for phenylacetic and acetic acid. These findings clarify the molecular and microbial basis of Douchi aroma formation and provide a scientific reference for targeted quality regulation in Daqu production.

Thirteen apple cultivars were investigated. to link quality parameters of purees with structural characteristics of pectins. The purees differed especially in particle size and viscosity. Pectins were extracted from the alcohol insoluble solids (AIS) and fractionated into water- and chelating-agent soluble solids (WSS & ChSS). Sugar composition differences were minimal, while esterification varied considerably. For AIS and WSS, the DM were 57-66 % and 64-79 % respectively. ChSS were categorized as either low or high-methyl-esterified (29 % to 44 % and 52 % to 78 %). Enzymatic fingerprinting demonstrated the different methyl-ester distribution within the pectin backbones. PCA demonstrated correlations between pectin structure and puree properties, illustrating that pectin characteristics significantly influence the texture of apple-based products. Sugar composition of the pectin fractions correlated with puree's rheological behaviour, while the particle size (D[4,3] 235.2-387.7 μm) was associated with the methyl-ester distribution. This study offers insights for utilizing plant polysaccharide diversity in food design.

The functional properties of phenolics are governed by their distribution among free (FP), ester-bound (EP), glycoside-bound (GP), and insoluble-bound forms (IBP). In this study, these four fractions were systematically profiled in pulp (RTP), seed (RTS), seedless pomace (SRTP), and seeded pomace (RTPS) using total phenolic content (TPC) and total flavonoid content (TFC), UHPLC-QTOF-MS with targeted MS/MS confirmation, antioxidant assays (DPPH, ABTS, FRAP), α-glucosidase inhibition assays, and chemometric modelling. Free phenolics were found to predominate across all tissue types, exhibiting the highest TPC, TFC, and antioxidant capacities, with pulp and pomace outperforming seeds. Strong in vitro α-glucosidase inhibition was observed in RTP-EP and RTPS-FP, both of which demonstrated lower IC values than acarbose and exhibited mixed-type inhibition kinetics. Metabolomic analysis annotated 59 phenolic compounds, with catechin, epicatechin, and isoquercitrin enriched in FP fractions. Principal component analysis (PCA) and Pearson correlation analysis revealed strong associations between antioxidant activity and these specific flavonoids. These findings establish pomace as a rich source of bioactive phenolics and provide a mechanistic and compositional basis for the targeted recovery and application of phenolics in functional food and nutraceutical formulations.

This study investigated the dynamic changes in quality of yogurts containing polysaccharide (LEP) and enzymatically hydrolyzed polysaccharide (EH-LEP). The results demonstrated that fermentation of LEP-fortified enhanced nutrient formation (such as polyphenols and proteins) and increased in vitro antioxidant activity across all samples. Electronic nose and GC × MS-MS analyses revealed that fermentation significantly enriched the aroma profiles and induced distinct flavor differences among the yogurts. Analysis of 162 identified volatile compounds indicated that fermentation promoted the production or elevation of aromatic substances while reducing undesirable odors. Notably, the EH-LEP yogurt outperformed the blank and LEP yogurts, maintaining superior levels of total phenolics (increased by 30.04 % and 11.35 %), viable lactic acid bacteria (26.40 % and 8.97 %), and flavor compounds (9.62 % and 4.59 %) throughout fermentation. This study supports the application of shiitake components in functional foods and provides a theoretical and practical basis for innovative product development.

This paper examines the European grain market in the context of emerging food safety regulations targeting free asparagine accumulation in wheat and its role in acrylamide formation during thermal processing. The wheat market is often characterized as near-competitive, with standardized commodities, transparent price discovery, and a dispersed producer base. However, stricter acrylamide standards have the potential to alter this structure. While these regulations aim to reduce consumer exposure to a recognized process contaminant, they may unintentionally reinforce market concentration by privileging firms with the capital and testing infrastructure required for compliance. Small and mid-sized millers and manufacturers face comparatively higher costs in sourcing low-asparagine wheat and adopting monitoring systems, raising barriers to entry. By analyzing market organization, contract arrangements, and the limited scope for product differentiation, this paper evaluates how regulatory asymmetries may constrain competition and offers policy recommendations to support both effective food safety governance and equitable market access.

Quantitative evaluation of polymer dispersion homogeneity is crucial for understanding the physicochemical behavior of food soft matter and ensuring processing stability. In this study, a horizontal casting device integrated with a near-infrared (NIR) spectrometer was developed to obtain spatially resolved reflectance spectra during casting. Characteristic absorption bands at 1180 and 1260 nm were identified as moisture-sensitive indicators of structural evolution. Partial least squares (PLS) and principal component analysis (PCA) were employed to construct predictive models for moisture-related spectral responses and to evaluate homogeneity across radial positions. PLS consistently outperformed PCA, yielding higher predictive accuracy (  > 0.85) and lower error (<2%). These findings demonstrate that NIR-based spectral mapping enables real-time characterization of hydration uniformity and compatibility within soft matter dispersions. This approach offers practical value for process monitoring, formulation optimization, and quality control in hydrocolloid-based food manufacturing.

Hemp seeds are valued for their unique nutritional and health benefits. This study examined the impact of supercritical (sc)CO extraction conditions on hemp seed oil yield, composition, antioxidant activity, and enzyme inhibition using a multivariate approach. While pressure (300-500 bar) had minimal effects, temperature (40-60 °C) and ethanol addition (0.6-1.5 %) significantly influenced oil yield. The levels of fatty acids, tocopherols, carotenoids, chlorophylls, phenolics, and flavonoids varied independently of extraction pressure and temperature, but their extractability generally increased with ethanol concentration. The co-solvent addition also enhanced radical scavenging activity but diminished the metal-reducing and chelating properties. Hemp seed oils inhibited enzymes linked to chronic diseases like diabetes, skin disorders, and Alzheimer's. Multivariate analysis grouped samples by fatty acid profile, pigment content, and bioactivity. This work provides novel insights into how scCO conditions affect the chemical and biological properties of hemp seed oils.

This study aimed to investigate the major protein fractions (-RPSP and -RPSP, near 48 kDa) of seeds of Erjingtiao and Zidantou red peppers. The results showed that Z-RPSP had great antioxidant capacity. It exhibited 59.7 %, 47.6 % and 38.9 % of 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radical scavenging rates at 0.8 mg/mL. Besides, Fe chelating rate of -RPSP (0.8 mg/mL) was 70.9 %. Z-RPSP is an α + β protein and displayed good functional properties, such as emulsifying (emulsifying activity and stability indexes at pH 8: 37.9 m/g and 60.8 %) and gel-forming properties (least gelation concentration: 140 mg/mL). -RPSP components were identified by liquid chromatography tandem mass spectrometry. Enzymatic hydrolysis techniques of Z-RPSP were preliminarily explored by combining computer simulation. Significant improvements of antioxidant activities and flavor (bitter to saline taste) were observed after trypsin hydrolysis. Various bioactive peptides were found in the protein hydrolysate.

The effects of beer and hepatopancreas in modulating the flavor of red swamp crayfish were systematically examined. The impact of cooking with/without the hepatopancreas in beer/water on crayfish quality was determined using sensory analysis, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). Results indicated that removing the hepatopancreas significantly enhanced textural properties, edible yield and sensory acceptance (50.94 ± 7.43 in water; 51.92 ± 7.22 in beer). Cooking in beer without the hepatopancreas maximized the content of free amino acids, with glutamic acid, histidine and arginine contributing to the primary taste, as indicated by their Taste Activity Values (TAV >1). GC-IMS revealed 68 volatile compounds, of which 29 were key odors based on relative odor activity values (ROAV >1). Multivariate analysis revealed 9 differential markers, which confirmed the role of beer in promoting desirable esters and alcohols. These findings are important for optimizing industrial crayfish processing and enhancing quality.

Microwave-assisted technology offers an efficient and eco-friendly method for starch modification. In this study, sorghum starch (SS) was treated under varying microwave durations and complexed with caffeic acid (CA) to form SS-CA complexes. Microwave treatment significantly reduced crystallinity (24.07 % to 3.51 %), disrupted short-range order, and caused granule swelling, aggregation, and decreased thermal stability. Complexation induced a -type inclusion structure. The SS-CA (120 s) complex showed a 9.17 % reduction in rapidly digestible starch (RDS) and a 14.40 % increase in resistant starch (RS). Molecular docking and DFT analyses confirmed that hydrogen bonding and van der Waals forces dominated SS-CA interactions. During 0-7 days of storage, free water content in the SS-CA gel increased only 1.58 % compared to 5.93 % in native SS, indicating reduced retrogradation. The SS-CA complex displayed lower gelatinization enthalpy and improved phase stability. These findings suggest the potential of microwave-assisted SS-CA complexes in developing low-glycemic starch-based foods.

Prussian Blue Nanoparticles (PBNPs)-based dual-mode immunochromatographic assays (ICAs) were developed for the detection of norfloxacin (NOR) in animal-derived foods. The assays used the inherent bright blue color and peroxidase-like catalytic activity of PBNPs. The visual limit of detection (vLOD) of the developed ICAs were both determined to be 1 ng mL. The calculated limit of detection (cLOD) of the ICA based on the inherent bright blue color of PBNPs was 0.5 ng mL, while that of the ICA using the peroxidase-like catalytic activity of PBNPs was 0.34 ng mL. Analysis of spiked samples demonstrated that NOR could be effectively detected in pork, chicken, beef, sea bass and shrimp, with recoveries ranging from 80.43 % to 106.33 %. The results showed strong correlation with those obtained by HPLC, with R values of 0.9653 and 0.9715, respectively. Therefore, this study established a sensitive, accurate, rapid and cost-effective method for detecting NOR in animal-derived foods.

Coffee has transcended from a beverage into a functional food, with its efficacy heavily influenced by germplasm diversity. We systematically analyzed 37 coffee accessions, revealing substantial diversity in morphological characteristics, crude extract yield, antioxidant capacity, and enzyme inhibition. Widely targeted metabolomics on three accessions exhibiting distinct bioactivities identified 2,933 compounds. The predominant classes, with representative metabolites, include 404 terpenoids (e.g., cafestol and kahweol), 362 flavonoids (e.g., tangeretin and rutin), and 340 phenolic acids (e.g., chlorogenate and cryptochlorogenic acid). Flavonoids and organic acids were the main differential metabolites across the three accessions and were enriched in relevant metabolic pathways. K-means and correlation analysis confirmed that flavonoids and organic acids, particularly syringetin-3-O-glucoside and chlorogenic acid, were key bioactivity drivers. Our study constructs a comprehensive metabolite and bioactive database for the rational selection of coffee accessions in the development of functional foods, dietary supplements, and cosmeceuticals with targeted health benefits.

The aim of this study was to characterize the nutritional composition of the larvae powder (protein and lipid contents, mineral profile, amino acid and fatty acid composition, and volatile aroma compounds) and to evaluate its bioactive potential by comparing the efficiency of phenolic and flavonoid compound extraction using ultrasound-assisted extraction (UAE) and conventional methods under varying conditions. The results showed that the insect powder exhibits high nutritional value, with protein and fat contents of 44.23 % and 26.87 %. A total of 36 volatile compounds were identified (total content of 621.97 μg/g), with 4-methylbenzaldehyde being the most abundant (179.60 μg/g). Increasing ultrasound power to 600 W for 10 min significantly enhanced the total phenolic content (129.00 ± 1.58 mg CE/100 mL) compared to lower power settings. For flavonoids, improved extraction efficiency was already observed at 450 W under the same time (40.22 ± 0.26 mg CE/100 mL). Antioxidant capacity, assessed via DPPH and ORAC assays, progressively increased with higher ultrasound intensity and prolonged extraction time, reaching the highest values at 450-600 W for 10 min (for DPPH: 1177.06 ± 4.93 μM Trolox/100 mL of extract, 1187.41 ± 2.47 μM Trolox/100 mL of extract, for U450-10 and U600-10; for ORAC: 2208.84 ± 2.05 μM Trolox/100 mL of extract, 2228.28 ± 1.83 μM Trolox/100 mL of extract, for U450-10 and U600-10). These findings confirm that UAE is a highly efficient technique for extracting phenolic and flavonoid compounds from larvae powder. Therefore, larvae powder, with its rich nutritional composition, diverse mineral content, and complex volatile profile, represents a promising ingredient for the development of functional foods with enhanced biological value.

This study developed tryptophan-containing antimicrobial peptide (AMP)-anthocyanin composite films for real-time meat freshness monitoring. Tryptophan-anthocyanin interactions enhanced pigment stability, while peptide hydrophobicity improved mechanical strength and reduced swelling. The AMPs also imparted antibacterial activity. Compared with anthocyanin-only films, composites exhibited 5.25-28.40 % higher stability, 16.7 % less swelling, and over twofold greater sensitivity and antibacterial efficacy. They further increased ΔE* values by 1.4-fold, reduced microbial counts by 0.52 log CFU/g, and lowered TVB-N and TBA levels (31.25 % ∼ 38.46 % and 10.22 % ∼ 19.75 %, respectively). Pork freshness was extended by at least two days, highlighting the composites' promise for intelligent packaging.

Astaxanthin (AXT) demonstrates significant potential in food applications due to its diverse biological activities. However, its practical implementation is constrained by poor water solubility, environmental instability, and low bioavailability. This study aimed to leverage Pickering emulsions stabilized by heat-denatured egg white protein (EWP)-EGCG complexes as carriers for AXT encapsulation, and exploring the system's feasibility in 3D food printing. The results revealed that EWP and EGCG formed complexes through electrostatic and hydrogen bonding interactions. The emulsions exhibited exceptional stability, favorable viscoelasticity and thixotropic recovery. digestion experiments showed that the 1% EWP-EGCG complex-stabilized emulsion released 29.61% AXT in gastric fluid and 81.03 % AXT in intestinal fluid, demonstrating pH-dependent controlled-release behavior. Additionally, the emulsion had higher scavenging rates of DPPH, ABTS and hydroxyl radicals, which were 96.05%, 95.05% and 59.02%, respectively. Notably, the system demonstrated excellent 3D printing accuracy and structural support, making it a promising food-grade edible ink.

This study investigated the mechanism by which cellulose nanocrystals (CNC) derived from pear peel pomace synergize with Ca to regulate the thermal gelation of soy protein amyloid fibrils (SAFs). Results showed that the combined use of 0.09 % (/) CNC and 400 mmol Ca significantly enhanced SAFs gel strength and viscoelasticity, promoting the formation of β-sheet conformation and exposure of aromatic amino acid residues in SAFs. CNC reinforced hydrogen bonds to form excellent water-holding gel units, whereas Ca strengthened ionic bonds and hydrophobic interactions to construct low water-holding gels with high strength. Mechanistic analysis revealed that CNC binds to specific SAFs amino acid sites via van der Waals forces and hydrogen bonds, while Ca enhances CNC-SAFs crosslinking through electrostatic shielding effects. This study's new insights into the synergistic regulation of polysaccharide ions in SAFs gels could be applied to functional gel foods with controllable gel strength and WHC properties.

Adjuvants offer a promising strategy against antimicrobial resistance. Deep eutectic solvents (DESs) and their subsequent DES-based polyphenol-rich bioactive compounds (PBCs) were assessed for antimicrobial and adjuvant activity against multidrug-resistant Typhimurium DT104. PBCs were extracted from date seeds using polyol-based DESs with microwave assistance. FTIR spectra of synthesized DESs confirmed new hydrogen bond formation. Phytocompound profiling revealed that 1,4-Butanediol (1,4-But)-extract showed the highest TPC (30.05 ± 1.33 mg GA g) and DPPH activity (35.02 ± 0.34 mmol TE g). UHPLC-PDA identified 4-hydroxybenzoic acid and rutin hydrate as the predominant phenolic compounds. Despite limited intrinsic antimicrobial activity, DES extracts and their corresponding DES-enhanced the antibiotic effectiveness. Checkerboard assay showed that the 1,4-But-DES extract exhibited significant synergy with ACSSuT antibiotics, reducing their MICs by 32- to >1024-fold, with FICI values ≤0.5. Time-kill assays confirmed enhanced bactericidal activity of chloramphenicol with both extracts at sub-inhibitory concentrations. Conclusively, 1,4-But-based extracts can enhance antibiotic efficacy against resistant foodborne pathogens.