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Strong-aroma natural spices are characterized by their strong aroma, possessing aromatic and irritating properties, with the main components being aromatic compounds. Typical representatives include star anise, cinnamon, fennel, and cloves. The aforementioned strong-aroma natural spices are widely used both domestically and internationally, especially in soy sauce stewed meat products and fermented meat products. Nonetheless, current research on the aroma-imparting and flavor-presenting mechanisms of natural spices remains insufficiently in-depth and systematic. This paper bases on a review of relevant domestic and international research in recent years, systematically summarizes the flavor analysis methods, flavor characteristics, and key flavor components of typical strong-aroma natural spices. It concurrently discusses their impact on the flavor formation of meat products: spice flavor components can influence the flavor of soy sauce stewed meat products by directly migrating into the food or by improving the flavor of fermented meat products through inhibiting fat oxidation and anti-bacterial effects. Building on this, the paper further elucidates the aroma-imparting and flavor-presenting mechanisms of strong-aroma natural spices, encompassing direct migration of flavor components into food for aroma enhancement, aroma-generating reactions between spice components and food matrices, inhibition of flavor precursor oxidation processes, and suppression of spoilage bacteria growth to ameliorate undesirable flavor formation. The summary of the flavor characteristics and aroma-imparting mechanisms of strong-aroma natural spices facilitates researchers in delving into the mechanisms by which these spices regulates food flavor formation and provides a reference for food enterprises, particularly meat product manufacturers, in further rational development and utilization of natural spices.

The dry matter content in buffalo milk is relatively high, and its comprehensive nutritional value, which is higher than that of ordinary milk, is considered a good source of various bioactive components. Therefore, buffalo milk and its related products are receiving increasing attention from consumers. In this paper, the contents of protein, fat, carbohydrate and other nutrients in buffalo milk and their physical and chemical properties are introduced according to the cutting-edge research results on buffalo milk nutrients and their products. Meanwhile, the preparation and related research of buffalo milk dairy products, such as cheese, cream, yogurt and ice cream are summarized. Finally, this paper provides some insights on the possibility of developing functional food based on bioactive substances in buffalo milk and reference for enterprises to develop buffalo-milk-related products.

Objective: To conduct a bibliometric analysis of the literature in the field of amino acid radiation protection over the past decade using CiteSpace software, exploring the formation, development, hotspots, and trends in this domain. Methods: The data source is the core collection of the Web of Science database, which include 413 papers on radiation damage of amino acids after deduplication and screening. CiteSpace software is used to visualize these papers, and the keywords and their clusters in this field are summarized from multiple dimensions and perspectives. Results: According to these papers, this field is dynamic and continuously growing, attracting interest from many scholars. Regarding country/institution distribution, China, the United States, and India have higher publication volumes, while the UK and India have more vital centrality in their publications. Keyword analysis reveals that the research hotspots in this field include ultraviolet radiation, oxidative stress, mycotoxin amino acids, and antioxidant activity. In contrast, emerging keywords such as DNA damage, photoprotection, and porphyrin-334 show research potential. Cluster analysis find that ultraviolet radiation protection, mycotoxin amino acids, glutamate, and adjuvant radiotherapy are the main research directions in this field. According to ionizing and non-ionizing radiation classification, the representative papers of the past decade sorted out the amino acids and their derivatives related to radiation protection. Conclusion: The visualization of the current situation, hotspots, and trends in the field of amino acid radiation protection provides valuable guidance and prospects for the development of amino acid food and the research of radiation protection in the future. Since the nuclear leakage accidents caused widespread concern, the demand for natural and harmless radiation protection products has surged, especially the development potential of amino acid radiation protection food. However, the current research on the structure-activity or mechanism of amino acid radiation protection needs to be more in-depth. It is still necessary to strengthen multi-agency cooperation and multi-center communication and focus on research hotspot keywords to help the development of amino acid radiation protection foods. In the context of the continuous spread of nuclear sewage, food technology is used as a shield to safeguard people's health.

Selenium-enriched edible fungi are rich in selenium polysaccharides, selenoproteins, selenium polypeptides and other bioactive components. However, the selenium forms and organic selenium transformation rate of selenium-enriched edible fungi are affected by several factors, such as species, selenium biotransformation methods and cultivation techniques. Subsequently, edible fungi show different biological activities and mechanisms of action. Therefore, it is particularly important to study the forms, distribution, absorption and transformation of selenium in edible fungi. The paper reviews the proportion of different forms of selenium in total selenium, the process of absorption and transformation of different selenium forms, the threshold of total selenium, the present selenium-enriched technology and the industrial problems of representative selenium-enriched edible fungi. The immunological activity, antitumor activity and antioxidant activity of different selenium forms in selenium-enriched edible fungi are also discussed in this paper. This review is expected to provide a reference basis for the precise selenium enrichment of edible fungi, to serve as a scientific support for the development of highly active different forms of selenium, and to propose directions for the development of selenium-enriched edible fungi.

Polygonatum sibiricum, a plant homologous to both medicine and food, is of significant importance. Its primary active components include polysaccharides, saponin, flavonoids, polyphenols, and alkaloids. These constituents are known for their roles in enhancing immune function, combating fatigue, providing anti-oxidative benefits, reducing blood sugar, and offering anti-inflammatory effects. Consequently, P. sibiricum presents wide-ranging prospects in health food and pharmaceutical research and development. This paper provides a comprehensive summary of research advancements in the polysaccharides, flavonoids, saponins, and solomonseal rhizome extract of P. sibiricum, particularly in metabolic regulation. It delves into the mechanisms by which the main active substances of P. sibiricum influence glucose and lipid metabolism. Simultaneously, the paper analyzes current patents and the state of industrial development related to P. sibiricum, aiming to provide a reference for future research and development of metabolic regulation functional products based on this plant.

The unique flavor properties and rich nutrients of traditional fermented food are closely related to its complex and variable microbial structure, which also makes it difficult to control the quality of final fermented product. In order to explore the changes of microbial structure and sensory property and nutritional property in the process of food fermentation and the internal relationship between them, the data analysis process is a key step. Therefore, it is necessary to establish a fast and accurate data analysis method for quality control of fermented food. Machine learning has the advantages of high-dimensional simplification rate, large data throughput and high prediction accuracy, showing great application potential in the field of quality control of fermented food. Hence, machine learning has become one of the research hotspots. This paper reviews the application of machine learning in the quality control of fermented food. On the basis of an overview of common models of machine learning, this paper systematically summarizes the application of machine learning in the prediction of microbial structure evolution, flavor compound composition analysis and customization of personalized consumption in the process of food fermentation. The problems and developmental trends in the application of machine learning to quality control of traditional fermented food are summarized and prospected. Although the application of machine learning in fermented food is still confined by the problems such as insufficient general applicability of the model, limited quality indicators, and limited personalized consumption scenario, etc., with the iterative update of the technical model, the adaptation for multi-factors and whole process, and the application expansion in the background of personalized consumption, machine learning will show a greater value for practical application in the field of fermented food. The purpose of this study is to provide guidance for the further application of machine learning in the standardized and controllable production of traditional fermented food.

The aim of this paper was to explore the process of β-glucosidase-assisted extraction of flavonoids from thinned fruits of Guanxi pummelo and the inhibitory effect of the extracted flavonoids on tyrosinase. In this paper, the extraction amount of total flavonoids was used as the index, and the β-glucosidase activity, enzymatic hydrolysis pH, temperature and time were optimized by single factor and response surface experiments, and the inhibitory effect of total flavonoids extract on tyrosinase was studied. The results showed that the optimal conditions for the extraction of flavonoids from thinned fruits of Guanxi pummelo were as follows: β-Glucosidase enzyme activity 0.0128 U/mL, enzymolysis pH4.4, temperature 35 ℃, time 4.8 h. Under these conditions, the extraction amount of total flavonoids was 34.0 mg/g, the half maximal inhibitory concentration (IC50) of the flavonoids extract on tyrosinase was 0.31 mg/mL. The results of this study showed that the enzymatic process could significantly improve the extraction amount of flavonoids from thinned fruits of Guanxi pummelo, and the flavonoids from thinned fruits of Guanxi pummelo had strong tyrosinase inhibition. The results of this study provided a reference for the extraction and application of flavonoids from thinned fruits of Guanxi pummelo, which was conducive to promoting the high-value utilization of Guanxi pummelo.

In order to summarize the evolution of food safety traceability system research in globally, 1369 research paper published in the period of 2004 to 2022 are retrieved using the words: food and traceability from the Web of Science Core Collection database and are test mined for the number of research papers, authors, countries, institutions using statistical and bibliometric indicators. Moreover, data visual analysis is carried out by plotting knowledge maps of keywords. The results show that there has been increasing interest in food research, and the number of publications about food safety traceability exhibits a growth trend. The most studied country is China that has published 331 papers with the H index ranks second. In terms of authorship, the research team mostly works with productive author cooperation in this field with cross-border and cross-regional cooperation. In terms of keywords cooccurrence, Smart contracts, blockchain, the Internet, traceability technology, and information transparency have been the research hotspots in this field in recent years. The research topics gather on the applicability of traceability technology, participation of social subjects, study on food adulteration and origin traceability based on stable isotope ratio and multi-element analysis, and solving the problem of coding confusion.

Food safety hinges on effective detection technology. Traditional methods, while somewhat destructive, also prove time-consuming, inefficient, cumbersome, and subjective. Hence, it is of great significance to explore non-destructive, swift and efficient detection technology for ensuring food safety and quality assessment. Multispectral imaging (MSI), an emerging non-destructive detection technology, features rapidity, non-destructiveness, and objectivity. It introduces a new method for expeditious and non-destructive detection in the food industry. This paper introduces the principles, advantages and disadvantages, and data analysis method of MSI technology and conducts a review of related research on the application of MSI technology at home and abroad in the fields of fruit quality assessment, vegetable grading, meat adulteration and aquatic product spoilage detection. In the end, the paper makes a summary and future outlook on the development of MSI technology in the non-destructive detection of internal and external food quality.

Plant polyphenols are a class of plant secondary metabolites containing several phenolic hydroxyl groups in their molecular structure, which have physiological properties such as anti-inflammatory, anticancer, antibacterial, etc., and can be used as excellent dietary supplements. However, some of the polyphenols are poorly stabilized, and they are prone to degradation during food production, processing, and storage, so it is necessary to use encapsulation technology to improve their stability and maintain their activity at the same time. The emulsion possesses the characteristics of stability and versatility with the potential to encapsulate and protect plant polyphenols. This paper firstly analyzes the properties of plant polyphenols and the underlying reasons for their limited applications, further discusses the encapsulation effect of different types of emulsions (normal emulsion, microemulsion, nanoemulsion, Pickering emulsion, multilayer emulsion and emulsion gel, etc.) on polyphenols, and finally summarizes the current status of polyphenol emulsion encapsulation systems in the food industry such as meat, fruits and vegetables, ice cream, bakery, and beverage, etc., and provides an overview of polyphenol emulsions in the future preparation direction and its development direction in the food field. This paper can provide some reference for the application of plant polyphenol emulsion encapsulation system in the future food industry.

Fermented meat products is the meat products with special flavor, color, texture and longer shelf life formed by a series of changes under natural or artificially controlled conditions by the action of microorganisms or enzymes. Fermented meat products is popular with consumers, but they are rich in protein and have a great potential for high levels of biogenic amines. Among them, histamine and tyramine are the most toxic. Consumption of tyramine-rich foods might cause headache, hypertension and other adverse reactions. Therefore, it is extremely necessary to control the tyramine content in fermented meat products. In this paper, the formation pathways, control methods and effects of tyramine in fermented meat products are reviewed. Among them, the main formation pathway is the decarboxylation of tyrosine by the action of decarboxylase, in addition to the existence of chemical pathways related to lipid oxidation products, while the more effective control methods are the addition of auxiliaries and the inoculation of fermentation agents. This paper aims to provid a theoretical support for reducing the tyramine content in fermented meat products and improving the safety of fermented meat products.

China's food industry has witnessed rapid and accelerated development in recent years, which poses higher demands on the quality of food talents. Drawing on Xi Jinping's Thought on Socialism with Chinese Characteristics for a New Era, this paper argues for the necessity of constructing a multi-dimensional integration cultivation system for first-class food talents. It also points out that universities, as the main carriers of talent cultivation, should explore the methods and approaches of constructing such a system by integrating moral and intellectual education, discipline and specialty, scientific research and teaching, and industry and specialty. To cultivate talents with moral integrity through party building and ideological and political education in curriculum, to foster students' professional growth through the coordinated development of discipline and specialty and the mutual assistance of teaching and scientific research, and to enhance students' diversified development through the optimization of curriculum resource allocation. By doing so, this paper addresses the questions of "what kind of people to cultivate?" and "how to cultivate?", aiming to provide a strong talent resource support for the development of food industry.

Human milk oligosaccharides (HMOs) are very important components in human milk, and more than 200 different HMOs have been identified so far. HMOs act as prebiotics by the metabolism of gut microbiota to produce short-chain fatty acids, which have a beneficial effect on infant health. This is one of the main differences between breast milk and formula milk powder. Studies have shown that different species of gut microbiota use different mechanisms to recognize and digest HMOs with different structures, maintaining the balance of the gut microbiota. HMOs also have a variety of functions such as relieving allergic symptoms and preventing necrotizing enterocolitis. In this paper, the type, structure and content of HMOs, interaction between HMOs and infant gut microbiota, and their immune regulatory functions are reviewed. HMOs can promote colonization and growth of gut microbiota in infants, and directly or indirectly regulate the infant immune function. This paper provides theoretical support for the application of HMOs in infant foods, and contributes new ideas to the future research and development direction.

The preparation of sodium alginate microcapsules is crucial aspect of microcapsule technology. However, probiotic capsules made solely from sodium alginate tend to have pores and cracks, by using different wall materials combined with sodium alginate to form composite sodium alginate microcapsules, it can play a more effective protective effect on probiotics. This paper provides a summary of the research progress made in compounding sodium alginate microcapsules using three different materials, including addition of prebiotics to enhance the growth of probiotics, the blending of nanomaterials to enhance mechanical properties, and the utilization of coating film-forming materials to minimize the ingress of external substances or the permeation of internal core materials. The paper presents a comprehensive overview of the pros and cons of different embedding structures, and provides a projection of the future development of probiotic microcapsule embedding. The ultimate goal is to provide valuable insights for scientific inquiry and experimentation in the field of compound sodium alginate of probiotic microcapsules.

Marine peptides are one of the important sources of biological peptides. Marine peptides have many types and are easy to be modified by metal ions. Marine peptides have natural advantages in the preparation of metal ion chelated peptides, and are expected to become a research hotspot of metal ion chelated peptides in the future. In this paper, the chelating mechanism of metal ion chelated peptides from ocean is reviewed. Single dentate chelating mode, double dentate chelating mode and α chelating mode, three chelating modes are described. At the same time, the effects of peptide size, amino acid type and position, some special residues on the chelation effect are summarized. The preparation and purification methods of metal chelate peptides from ocean are listed. The advantages and disadvantages of different methods are analyzed. In addition, the biological activities of metal ion chelated peptides such as promoting metal ion absorption, bacteriostatic and antioxidant are summarized. This paper can provide technical support for the preparation, functional activity analysis and chelating mechanism study of metal ion chelated peptides in the future.

Raphasatin, also known as sulforaphane, is primarily found in vegetables of the Brassicaceae family, specifically those of the Raphanus and Brassica genera. It is an isothiocyanate compound produced by the hydrolysis of glucosinolates under the action of endogenous myrosinase enzymes. Raphasatin was shown to have the strongest anticancer properties among vegetables, demonstrating a significant inhibitory effect on various forms of cancer such as breast cancer, liver cancer, and colon cancer. This paper reviews the stability of raphasatin and methods for its extraction and purification. It explains the mechanisms by which raphasatin protects cells under oxidative stress by inducing the expression of related antioxidant proteins and detoxifying enzymes, and how it alleviates or suppresses inflammation through involvement in NF-κB signaling pathway. Additionally, it explores its physiological functions in preventing and treating Helicobacter pylori infections, lung bacteria, mental disorders, and neurodegenerative diseases, etc. Furthermore, the paper summarizes the current status and prospects of raphasatin products in the fields of biomedicine, health supplements, and food, providing a reference for the scientific research and application of raphasatin.

Anthocyanins, also known as anthocyanin glycosides, can not only be used as natural pigments, but also have various biological activities, such as antioxidant, anticancer, and cardiovascular disease prevention. However, due to the poor stability of anthocyanins, they are prone to degradation and inactivation during product processing and storage, which limits the further application and efficacy of anthocyanins. In order to improve the stability of anthocyanins and expand the application potential of anthocyanins in different fields, this paper mainly introduces a variety of stabilized technologies of anthocyanins in recent years, such as acylation, esterification, pyranization, co-pigmentation, microencapsulation, nano-liposome, nano-emulsion and hydrogel technologies. In addition, the application status and prospects of steady-state anthocyanins as food additives, colorants, freshness indicators, dye sensitizers and so on in many fields are summarized, in order to provide reference for the large-scale development of anthocyanin products in the later stage.

In this paper, the highland barley moisture, β-glucan, amylopectin and protein content rapid detection model was established based on the 4000~10000 cm−1 near-infrared spectrum and actual contents of 76 highland barleys. The results showed that SG convolution smoothing was the optimal spectral preprocessing method for the partial least squares (PLS) prediction model of moisture, amylopectin and β-glucan contents, while SG convolution smoothing+multiplicative scatter correction (MSC) was the optimal spectral preprocessing method for the PLS prediction model of protein content. In order to further improve the accuracy of the prediction model, the different characteristic wavelength selection algorithms including competitive adaptive reweighted sampling (CARS), successive projections algorithm (SPA) and variables combination population analysis and iterative retained information variable (VCPA-IRIV) were used on the prediction results of the model. The results showed that VCPA-IRIV treatment could effectively improve the determination coefficient of prediction of moisture, amylose and protein content prediction model, and reduce the root mean square error of prediction. The treatment of CARS had a remarkable effect on the prediction accuracy for the β-glucan content. Ultimately, the established prediction models of moisture, β-glucan, amylopectin and protein content for highland barley had good prediction accuracy with the appropriate Rp (0.9868, 0.9808, 0.9701 and 0.9879) and RMSEP (0.2042, 0.1846, 0.8135 and 0.2095) value, respectively. In conclusion, the rapid detection model of highland barley characteristic nutrient content based on near infrared spectroscopy established in this study had high accuracy, which would have certain guiding significance for processing enterprises to quickly understand the quality of raw materials and efficiently screen qualified raw materials.

In this paper, alkali protease was used to enzymatically hydrolyze wheat germ proteins grown in the Hetao region. A univariate analysis and an orthogonal experiment were conducted to optimize the enzymatically hydrolyze process conditions of wheat germ proteins, with the degree of hydrolysis taken as the indicator. Moreover, the in vitro hypolipidemic effect of wheat germ polypeptides was investigated. The results showed that the degree of hydrolysis of wheat germ proteins was 37.18%±0.25% achieved by the following conditions, substrate concentration of 6.0%, temperature at 50 ℃, pH of 10.5 and protease amount of 12000 U/g. When the concentration of wheat germ polypeptides was 5 mg/mL, the rate of inhibiting cholesterol solubilisation into micelles was 27.11%±0.36%, the pancreatic lipase activity inhibition rate was 33.54%±0.57%, and cholesterol esterase activity inhibition rate was 38.13%±0.29%. Moreover, after ultrafiltration, the relative molecule weight of polypeptides less than 1 kDa accounted for 54.30%±0.32% of all polypeptides, indicating that low-molecular-weight wheat germ polypeptides might yield superior hypolipidemic effects. The work provides a theoretical foundation for further exploring the mechanism between Hetao wheat germ polypeptides and hypolipidemic effect.

To screen the suitable thawing method of frozen beef and better maintain its eating quality and flavor after unfreezing, in this paper, the strip loin frozen at −20 ℃ was taken as the research object, and the naturally frozen one was taken as the control group (CK), the ones with distances of 20, 30, and 40 cm (LVEFT20, LVEFT30, LVEFT40) from the low-voltage electrostatic filed generating plate were taken as the treatment groups, and 2 ℃ was the final temperature of unfreezing. The test method of combining conventional quality with gas chroma-tography-mass spectrometry (GC-IMS) was adopted to compare and analyze the effects of different low-voltage electrostatic field unfreezing on beef quality and flavor. The results revealed that compared with CK, the low-voltage electrostatic field assistance unfreezing treatment could shorten the unfreezing time of beef samples, improve the loss rate of unfreezing juice and cooking loss, cut down on the nutrient loss of unfrozen beef, inhibit the growth of microorganisms, and allow beef to maintain a better color, shear force, and flavor. Among them, the treatment of LVEFT30 was the best. The unfreezing time was 7 hours shorter than that of CK. The unfreezing juice loss rate and protein mass fraction, and cooking loss rate of beef after unfreezing were reduced by 45.79%, 21.32%, and 27.48%, and the shear force was only 66.99 N. Total volatile basic nitrogen (TVB-N), total bacterial count, color, volatile compounds types, and relative contents were similar to those of fresh beef. Therefore, the beef can maintain good quality when frozen beef was defrosted with a distance of 30 cm from the electrostatic plate. This result provides a scientific basis and technical support for unfreezing frozen beef in production.

In this paper, a kind of oleogel with mechanical strength and physical absorption of soybean oil was prepared by foam templated by using porcine plasma protein and xanthan gum as raw materials, and its thermal stability was analyzed. The results showed that with the increase of xanthan gum concentration, the apparent viscosity and foam stability of porcine plasma protein and xanthan gum mixed solution system significantly increased, and the foaming property significantly decreased (P

To comprehensively explore the nutritional quality and construct evaluation system, this paper studied the effects of different planting ways and growing years on the 23 nutritional qualities of Tonggu Polygonatum cyrtonema Hua, and constructs of its evaluation system by correlation, factors, and clustering analysis. The results showed that the content of ethanol-soluble extractives, protein, essential amino acids (EAA), medicinal amino acids (MAA), ash and 5 constant mineral elements in Polygonatum cyrtonema Hua from greenhouse planting (GP) was the highest, and the nutritional score of EAA was also the optimal. Also, the content of polysaccharide and saponins in Polygonatum cyrtonema Hua from open planting (OP) was the most, and the four trace elements (Fe, Mn, Zn and Se) were the highest in underwood planting (UP). The Polygonatum cyrtonema Hua from wild (W) had the highest content of flavonoids and total phenols. In addition, as the extension of growing years, the content of ethanol-soluble extractives, lipid, and polysaccharides in Tonggu Polygonatum cyrtonema Hua increased gradually, while there was no significant difference in the saponins, flavonoids and total phenols (P>0.05). However, the content of starch, crude fiber, protein, ash, nutritional score of EAA and mineral elements in Polygonatum cyrtonema Hua was negatively correlated with the growing years. In particular, the decline of nutritional quality in GP was the most significant. Through the analysis of correlation, factor, and cluster, the 22 indicators of nutritional quality were simplified into 13 indicators, and then a comprehensive evaluation model was established by principal component analysis (PCA). It was found that the comprehensive score (−1.331~1.161) of nutritional quality of 8 types was GP-3>UP-3>W-4>GP-5>GP-4>OP-3>UP-4>OP-4, that is, the nutritional quality of GP-3 was optimal. And on this basis, a 6-level standard for the nutritional quality comprehensive evaluation of Polygonatum cyrtonema Hua was established. These results will provide a theoretical basis for the screening of raw materials for development of high-value products and variety improvement of Polygonatum cyrtonema Hua.

With the enhancement of people's awareness of healthy diet, the innovation of food function has become a hot topic. Self-microemulsion system is an anhydrous pre-concentration system which contains a mixture of oil phase, surfactants, co-surfactants, and bioactive substances in a certain proportion. Food bioactive substances can be loaded in self-microemulsion system, which can improve the bioavailability of food bioactive substances. Moreover, it also fully exerts the physiological and pharmacological activities of food bioactive substances. In this paper, the basic properties, components and preparation methods of self-microemulsion are systematically reviewed. Further, the application examples of self-microemulsion system to promote bioactive substances bio-utilization in food field in recent years are summarized, which provides a reference for the application of self-microemulsion system in food field.

Total antioxidant capacity of food is one of the critical parameters to evaluate its efficacy. Establishment of a fast and sensitive analytical method for the detection of total antioxidant capacity of food has great significance. In this paper, a metal-organic framework complex nanozyme (Fe-HHTP@ZIF-8) with peroxidase-like activity was firstly designed and successfully synthesized. Then, the morphology, structure and catalytic activity were characterized in detail. The results showed that Fe-HHTP@ZIF-8 possessed a two-dimensional ultra-thin layer structure while its Km and Vmax values towards H2O2 were 0.67 mmol/L and 3.55×10−8 mol/L·s−1, respectively. Ascorbic acid (AA) as a typical antioxidant, an efficient colorimetric biosensor was constructed based on its inhibitory effect on chromogenic reaction catalyzed by nanozyme. Comprehensive validation showed that the colorimetric biosensor had low limit of detection (1.67 μmol/L), wide linear range (5.0~3000.0 μmol/L) and high accuracy (recovery rate of 98.62%~103.13%). By using this colorimetric method, total antioxidant capacity of different beverages was detected and the obtained results were basically consistent with labeled values. Therefore, this study provided a simple, fast and effective colorimetric method for the evaluation of the total antioxidant capacity of food.

In recent years, the extensive use of plastic packaging has caused serious environmental pollution problems. With the increase in people's environmental awareness, the development of new biodegradable food packaging materials to replace traditional petroleum-based plastics has become a hot research topic. Cellulose nanofibrils (CNF) are widely favored by researchers due to its excellent properties such as high specific surface area, elastic modulus, strength, and gas barrier properties. This paper summarizes the preparation methods of CNF and CNF composite films, discusses the mechanical property, barrier property, antibacterial property, degradable property, and responsive property as food packaging materials. Finally, the challenges faced by CNF in the field of food packaging are proposed, aiming to provide a reference for the future production of CNF food packaging materials to replace traditional petroleum-based materials.

Cassia Semen, derived from the dried ripe seeds of leguminous plant Cassia obtusifolia Linn. or Cassia. tora Linn., exhibits a variety of pharmacological effects such as clearing heat to brighten the eyes, lubricating the intestine to relieve constipation, lowering blood pressure and lipids, hepatoprotection and anti-diabetes, etc. And due to its homology of medicine and food, it has broad development prospects in the fields of medicine and food. Based on the summary and analysis of the published literatures, this paper systematically reviews the integrated research progress of Cassiae Semen in recent years from the aspects of bioactive ingredients, pharmacological effects, toxicity and its applications in the food field. Additionally, the emerging challenges and possible development directions for the study of Cassiae Semen are discussed as well. In future research on Cassiae Semen, more attention should be paid to the pharmacological effects of naphthopyranones and polysaccharides and their mechanisms underlying improving eye diseases. Meanwhile, it is essential to focus on strengthening the researches on the pharmacokinetics of Cassiae Semen and the safety evaluation of its related functional foods. This article provides new basic information for further research, development, and utilization of Cassiae Semen.

Detecting and removing pesticide and veterinary drug residues in agricultural products are important for ensuring food safety. Current methods for detecting pesticide residues are mainly relied on sophisticated instruments, which require long detection time and skilled operators, limiting their accessibility. Metal-Organic Frameworks (MOFs) are a hybrid material composed of metal ions/clusters and organic ligands. MOFs possess multiple functions such as adsorption enrichment, catalytic degradation, and fluorescent and electrochemical signal generation. Therefore, MOFs have great potential in rapidly detecting and removing pesticide and veterinary drug residues. This review introduces functionalities of MOFs: Enrichment and removal, catalytic degradation, fluorescence sensing, and electrochemical sensing, and then summarizes their applications for rapid detecting and removing pesticide and veterinary drug residues. Additionally, this article comprehensively analyzes the advantages and disadvantages about combining RGB analysis and portable monitoring devices with MOFs. Also, the challenges of applying MOFs to detecting and removing pesticide and veterinary drug residue are discussed. Overall, this paper provides a reference for developing techniques to rapidly detect and remove containments in agricultural products.

The professional certification of engineering education is an important measure in training the engineering talents in new era. Its education concept happens to coincide with the goal of ''curriculum ideological and political education (CIPE)'' of specialized courses. Under the background of engineering certification of food science and engineering, this paper summarized the curriculum characteristics of Food Machinery and Equipment, explored the ideological and political elements of the curriculum, and analyzed the relationship between the objectives of curriculum and CIPE based on the Outcomes-based Education (OBE) concept. Besides, the strategies for the integration of CIPE with the professional certification system of engineering education were discussed. The evaluation and continuous improvement plan for CIPE were also set up based on the OBE concept. This study would provide basis and supports for further improving the level of CIPE in specialized courses, and implementing the fundamental task of morality cultivation.

In order to reveal the surface microbial changes of Tuber indicum during storage at 4 ℃, identify the dominant spoilage bacteria and select the natural antibacterial agent with good antibacterial effect. In this paper, high-throughput sequencing and traditional culture technology were used to study the surface flora structure and dominant spoilage bacteria of T. indicum during storage. Five natural plant essential oils were selected to study their inhibitory effects on dominant spoilage bacteria by measuring inhibitory rate and calculating their EC50 value. The results showed that the total number of colonies on the T. indicum surface was gradually increasing during storage, and reached 2.28×106 CFU/g on the 15th day which appeared odorous, sticky or moldy phenomena. Then reached the end of shelf life on the 30th day. Proteobacteria, Bacteroidetes, Actinobacteria, Firmicutes and Verrucomicrobia were the dominant phyla during storage. Pseudomonas、Rhizobium、Pedobacter、Sphingobacterium、Flavobacterium、Serratia、Janthinobacterium、Sphingopyxis and Variovorax were the dominant genera. Two strains of bacteria were isolated which could cause truffle decay rate of more than 90%, and identified as Bacillus subtilis and Brachybacterium faecium. Among the 5 essential oils, lemon grass essential oil had the best antibacterial effect on B. subtilis and the EC50 value was 5.471 μL/L, thyme essential oil had the best antibacterial effect on B. faecium and the EC50 value was 6.350 μL/L. It provides a theoretical basis for the further compound application of lemon grass and thyme essential oil in the postharvest storage and prolong shelf life of truffles.

With the continuous development of modified starch, people's demand for the functional characteristics, safety, and convenience of modified starch has increased significantly. Pre-gelatinized starch (PGS) is a type of starch modified by physical methods, which is a modified starch particle without obvious crystallization obtained by rapid dehydration and drying after starch gelatinization. PGS has a porous and hydrogen-bonded fracture structure, which has the advantages of good cold water solubility, strong water retention ability and high viscoelasticity. Cold water can be mixed into paste during application, eliminating the step of heating and gelatinization. Therefore, as a biodegradable raw material with excellent performance, PGS has important application value in the fields of flour products, low-temperature meat products, condiments and other leisure starch-based foods. This paper briefly introduces the definition, preparation methods, properties, and influencing factors of PGS performance, focuses on the current application status of PGS in starch-based foods, and points out the future research direction of PGS in the field of food, aiming to provide some references for promoting the application of PGS in the food industry.

Premade meat and poultry dishes refer to the finished or semi-finished products that use meat and poultry materials as the main ingredients, which undergo pretreatments and stored, transported and sold under room temperature or cold chain conditions. Flavor is an important factor that determines consumers' willing for premade dish purchase. However, due to raw material characteristics, microbial metabolism, nutrients oxidation or degradation, inappropriate reheating, the premade meat and poultry dishes might generate some unpleasant off-flavors. The off-flavors might have strong negative impact on the sensory quality of premade dishes, which restricts the further development of the whole industry. The commonly seen off-flavor substances in premade meat and poultry dishes include hexanal with sour note, nonanal, octanal, decanal and (E,E)-2,4-decadienal with waxy and oily note, (E)-2-decenal with greasy fatty note, 3-methylbutyraldehyde and 2-methylbutyraldehyde with musty note, butyric acid with a strong cheesy note, 3-methylbutyric acid with sweaty note, dimethyl trisulfide, dimethyl sulphide with sulphurous note, and 1-octen-3-ol with earthy note etc. This paper reviews the main sources of premade meat and poultry dishes off-flavors, summarizes the off-flavors inhibiting and masking techniques applied in premade dish preparation. This study would provide practical guidance and reference for the innovation and development of the flavor quality control in premade dish industry.

Plant Jiaosu is a kind of product made from fruit and vegetable cereals as the main raw material by microbial fermentation. It has been gradually favored by the public because of its non-toxic and harmless characteristics and multiple physiological functions. Understanding the metabolic mechanisms of plant Jiaosu plays an important role in improving their quality. However, there are still few summaries on the metabolic mechanism of plant Jiaosu. This paper comprehensively analyzes the research progress of plant Jiaosu, and introduces the related metabolic pathways, product change analysis, product formation influencing factors, flavor source and flavor substance changes of plant Jiaosu in the process of plant ferment glycolysis. The future development of plant Jiaosu is discussed, which provides a reference for the further research and development of plant Jiaosu.

Fermented fruit and vegetable products are an important part of traditional fermented food in China. During production, fresh vegetables and fruits are used as raw materials. The fermentation is conducted by the interactions between microorganisms including lactic acid bacteria and fungi which are naturally carried by raw materials. After fermentation, the composition and quantity of microorganisms in fruits and vegetables tend to become out of control, which often leads to post-acidification, softening, spoilage and other problems. Therefore, the development of sterilization technology suitable for fermented fruit and vegetable products has important industrial value. Compared with the destructive effect of traditional heat sterilization, the non-thermal sterilization technology without heating can not only kill the spoilage and pathogenic microorganisms, but also reduce the impact on probiotics, and greatly alleviate the deterioration of fermented fruit and vegetable products. Therefore, non-thermal sterilization technologies have gradually become one of the research hotspots in the field of fermented fruit and vegetable products sterilization. In this paper, the application progress of common non-thermal sterilization technologies in fermented fruit and vegetable products is reviewed. The sterile effect and influencing factors of non-thermal sterilization technologies in fermented fruit and vegetable products are summarized. Its influence on quality and safety attributes of products is discussed. The aim of this study is to provide a theoretical basis for the large-scale application of non-thermal sterilization technologies in the industrial production of fermented fruit and vegetable products.

Colitis is an inflammatory intestinal disease that lasts for a long time, has an unknown cause, and occurs repeatedly. It is usually accompanied by symptoms such as intestinal cell damage, intestinal immunity, and abnormal intestinal flora. Numerous studies have shown that dietary fiber, as a prebiotic, its metabolites can selectively improve the composition of the intestinal flora, which in turn improves the level of intestinal short-chain fatty acids, reduces the expression of inflammatory factors, and enhances the function of the intestinal immune barrier, thereby improving the inflammatory response of the organism. This anti-inflammatory effect of dietary fiber through its metabolites provides new research ideas to assist in the treatment of colitis. This paper outlines the pathogenesis of colitis, and the mechanism of interaction between dietary fiber and its metabolites with intestinal flora, inflammatory factors and immune cells, aiming to provide theoretical basis for the alleviation of colitis by dietary fiber and the development of functional foods.

Iron is an essential nutrient for maintaining red blood cell metabolism and assisting bone marrow hematopoiesis. Iron deficiency can cause various diseases, such as anemia, stunted growth, and premature birth in pregnant women. As a new iron supplement product, peptide iron chelate has been used as a new ideal iron supplement in recent years because of its advantages of high absorption rate, safety, and no side effects. This paper mainly reviews the preparation of foodborne peptides and peptide iron chelates and the factors affecting their chelation activity, explored the iron-binding mechanism of peptides, summarizes their binding sites and chelation patterns, further analyzes their conformational changes and intermolecular forces, and summarizes how they promote iron bioavailability. The aim is to provide a reference for developing and applying iron peptide chelates in functional foods and new iron supplements.

Phenolics have various of physiological effects such as antioxidant, anti-inflammation, and improving intestinal health, as well as playing an important role in the growth of plant and the regulation of human health. Compared with the free phenolics that can be directly extracted, the conjugated phenolics that are bound to polysaccharides, proteins, lipids, and other components have a higher proportion and a wider distribution. The conjugated phenolics have potential application value and increasing attention. During the entire chain from plant growth to food processing and then to human digestion and utilisation, the conjugated phenolics undergo complex changes in composition, structure, migration transformation, and storage characteristics due to the influence of many factors. The study of its accumulation and release patterns is particularly important to enhance its biological activity and improve the utilisation rate of phenolics. Therefore, this paper provides a brief overview on the release of conjugated phenolics during plant growth, food processing, and human digestion, with a view to providing theoretical guidance for elucidating the release pattern of bound phenolics and improving their utilisation.

To explore the moisture variation law of high oleic peanuts during hot air drying, hot air drying characteristics of various high oleic peanuts under different hot air temperatures (35, 40, 45, 50 ℃) and hot air velocities (0.5, 0.8, 1.1 m/s) were studied in this paper, and their drying processes were analyzed by Weibull distribution function. The results showed that the drying process of high oleic peanuts mainly reduced the rate of drying. Increasing hot air temperature and hot air velocity led to a higher effective moisture diffusion coefficient for high oleic peanuts. In turn, accelerates drying rate and shortens drying time. Among all the peanuts, 'Shengyou 3' peanut had the fastest water diffusion rate and lowest activation energy, and the Weibull distribution function provided the most suitable fit for 'Shengyou 3'. The scale parameter α decreased as hot air temperature and hot air velocity increase. Hot air temperature had a highly significant effect on α (P

Polysaccharides, as a kind of natural macromolecules, are rich in variety and sources. The excellent functional characteristics (such as emulsifying and thickening) has endowed the polysaccharide-stabilized emulsions with a broad application prospect in various processing fields with unique advantages. This paper reviews the classification formation mechanism of polysaccharide emulsion as well as two common preparation methods. The emulsifying mechanism of polysaccharides and the emulsifying property of polysaccharide emulsion are discussed, including emulsifying activity, emulsifying stability, rheological characteristics. In addition, the internal (including number and distribution of hydrophobic groups, protein residues, molecular weight and so on) and external (including polysaccharide concentration, pH, ionic concentration and so on) factors affecting the emulsifying characteristics are strengthened in order to improve the emulsifying properties of polysaccharides by regulating their structure and environmental factors. Finally, the application and development trend of polysaccharide emulsion in food, cosmetics and medicine are summarized, aiming to provide theoretical basis and wide the application field of polysaccharide emulsion.

In order to sort out the research process and hotspots of honey safety, this paper was based on the China national knowledge infrastructure (CNKI) database and the Web of Science (WOS) core collection, utilizing CiteSpace software to analyze and visualize publication trends, journals, authors, institutions, countries (regions), keywords, and other relevant information. The aforementioned databases yielded a total of 169 Chinese and 281 English literatures. The analysis revealed that the number of publications in Chinese literature on honey safety had been steadily increasing since 2011. The number of publications in English literature had displayed an oscillating upward trend since 2007, with a higher volume of publications in English literature over the past fifteen years compared to Chinese literature. ZHANG Q and GUNDUZ A were the most prolific authors in Chinese and English literature, respectively. While there were established cooperative relationships between researchers in both fields, collaborations between different groups remained relatively limited. Journal of Bee and Food Chemistry were the leading journals for publications on honey safety in English and Chinese, respectively. Both English and Chinese publishing journals primarily focused on the food industry. Yunnan Province Center for Disease Control and Prevention and Karadeniz Technical University were the research institutions with the highest publication output in Chinese and English, respectively. However, there was limited collaboration between research institutes in China. Turkey was the most influential country among the study countries (regions), followed by China, Poland, and New Zealand. During the initial stages of research, Chinese literature primarily explored topics such as "botulinum toxin" "pollen plants" "Triperygium wilfordii Hook. f." and "honey poisoning". However, after 2000, advancements in technologies such as chromatography, spectroscopy, and scanning electron microscopy led to the emergence of new keywords like "melissopalynology" and "gas chromatography". Consequently, gas chromatography, liquid chromatography, liquid-mass spectrometry, and scanning electron microscopy gained popularity as methods for detecting honey safety in research. During the early stages of research, English literature primarily delved into topics such as "pyrrolizidine alkaloids" "mad honey" "grayanotoxin" and "natural toxicants". This indicates that during this time, the primary emphasis was on studying toxic honey and natural toxins found in honey, specifically pyrrolizidine alkaloids and grayanotoxin. As technologies such as chromatography advanced, keywords like "mass spectrometry" began to emerge. It could be seen that the research in Chinese and English literature was focused on similar topics, such as toxic honey, honey poisoning, and the detection and tracing of toxic components in honey. However, there were slight differences in emphasis. In China, the main toxic nectar plants were Triperygium wilfordii Hook. f., Gelsemium elegans (Gardn. & Champ.) Benth. and Macleaya cordata (Willd.) R. Br., while the main toxic components detected in honey were triptolide and koumine. In foreign countries, honey poisoning incidents were mostly caused by grayanotoxin, pyrrolizidine alkaloids or tutin. This study provides reference for analyzing the research content and development process of honey safety and identifying research hotspots.

In order to explore the influence of sugar treatment on the enrichment of γ-aminobutyric acid (GABA) in peanut sprouts, this paper selected the optimal application concentration of different types of exogenous sugars (mannose, sucrose and glucose). The effects of GABA on the germination of peanut seeds and the related substances of GABA anabolic metabolism were investigated and the possible mechanism of action was studied. The results showed that mannose, sucrose and glucose treatment could significantly (P

Rutin has a variety of pharmacological activities, in order to solve the application defects caused by its poor water solubility. In this paper, rutin/hydroxypropyl-β-cyclodextrin (HPCD) inclusion complexes were prepared by solvent evaporation method and analysed for structure, solubility, antioxidant activity and stability. The analysis of the inclusion complex showed that HPCD could effectively encapsulate rutin in a molar ratio of 1:1, and its encapsulation efficiency and drug loading rate were 89.33% and 26.67%, respectively. The solubility of the inclusion complex in water was 51 times higher than that of rutin. After complexation, the crystal diffraction peaks of rutin disappeared and the temperature of the maximum weight loss increased from 266 ℃ to 318 ℃ and solid inclusion complex forms showed an irregular sheet-like structures indicating a successful complexation of rutin by HPCD. The IC50 of the inclusion complex for scavenging DPPH radicals and ABTS cationic radicals was significantly lower than that of rutin (P

Food taste-modulating peptides mainly interact with salt taste receptor ENaC, TRPV1 or TMC4, umami receptor T1R1/T1R3, sweet receptor T1R2/T1R3, bitter receptor T2R and kokumi receptor CaSR to induce PLCβ2/IP3 or cAMP/PKA pathway to achieve taste transduction. Computer aided analysis techniques such as molecular docking, dynamic simulation, virtual screening and deep learning can efficiently, accurately and widely identify and develop novel taste-modulating peptides, which can effectively promote the high-quality development of nutrition and health food industry. This paper aims to present the latest research progress in the field of taste-modulating peptides, including the human taste perception mechanism, the taste mechanism of food taste-modulating peptides, as well as computer aided analysis techniques. This provides ideas for cost reduction, efficiency enhancement, and subsequent in-depth research in the era of Big Compute and development of new taste-modulating peptide products in the field of food taste-modulating peptides development.

To obtain a more comprehensive understanding of the hotspots and research progress of tea beverage at home and abroad, this research paper analyzed the annual publication volume, author co-occurrences, co-citations, research institutions, the number of country publications, journals, and research hotspots of 1247 English literature collected by WOS from 2002 to 2022 using the Web of Science core collection database as the data source and the visual data analysis software CiteSpace v 6.1.6R. The results of the analysis showed that the heat for research on tea beverage at home and abroad continued to rise, and the annual number of publications showed a rising trend year by year. The number of core authors with more than four articles was 584, accounting for 82.4% of the total number of authors. The majority of institutional publications came from Chinese universities, of which the first institution with the highest number of publications was Anhui Agricultural University. The People's Republic of China was the most actively published country, followed by USA and JAPAN. The journals with high publication volume were mainly concentrated in the field of agricultural and food chemistry, and Journal of Agricultural and Food Chemistry was the journal with the highest co-citation frequency, with a total of 988 citations. The "caffeine" "acid" and "catechin" were high-frequency keywords in tea beverage research, with research hotspots focusing on the detection and extraction of active substances in tea beverage, fermented teas, antioxidant and antibacterial activities. In summary, research on tea beverage was still on the rise, but existing studies suffered from a lack of cooperation among authors, limited research areas and convergent research methods, etc. Scholars should strengthen multifaceted cooperation and communication to broaden the breadth and depth of the research, and to jointly promote the development of research in this field. This study provided a reference for a more in-depth understanding of the current status of global tea beverage research in the future.

Foodborne pathogens are one of the important factors affecting food safety. Efficient and rapid detection technology of foodborne pathogens is particularly important to ensure food safety. Among the rapid detection methods of foodborne pathogens, molecular biology technology has been widely used because of its advantages of strong specificity, high accuracy, and fast detection speed. This paper introduces the application of various molecular biological techniques in the rapid detection of foodborne pathogens, including polymerase chain reaction (PCR), loop-mediated isothermal amplification (LAMP), nuclear acid sequence-based amplification (NAS-BA), recombinase polymerase amplification (PRA), recombinase-aided isothermal amplification (RAA), and gene chip (GC). The application status, application scope and existing problems of these technologies are also analyzed and summarized to provide theoretical reference for the rapid detection of foodborne pathogens in the future.

Honey is rich in nutrients and has a wide range of biological activities. However, due to the different botanical origins, geographical origins, entomological origins, and maturity, honey shows significant differences in their endogenous compositions and nutritional values. Volatile organic compounds (VOCs) are closely related to the characteristic properties of honey, and can be used to characterize the differences between honey. Gas chromatography-ion mobility spectroscopy (GC-IMS) is a new technology which combines gas chromatography with ion mobility spectroscopy for the determination of VOCs. In recent years, GC-IMS has been gradually applied to entomological origins identification, geographical origin tracing, botanical origin differentiation, adulteration identification and maturity evaluation of honey, and has achieved good results, showing great application potential in honey quality evaluation. In this paper, the application research progress of GC-IMS for honey quality evaluation is summarized. It is suggested that future research should be carried out from the aspects of establishing honey GC-IMS database, developing GC-IMS equipment with fusion quantitative function, developing the technical standard of quality evaluation based on GC-IMS, and using GC-IMS in combination with other detection technologies，in order to provide reference for the application of GC-IMS for honey quality control, flavor research and product development.

In order to improve the effect of microwave thawing on yak meat quality, this paper mainly adopted four different intermittent microwave thawing methods to determine and analyze the indicator changes of the nutritional quality of yak meat and peroxide-value (POV), superoxide dismutase (SOD), total volatile base nitrogen (TVB-N), thiobarbituric acid reactants (TBARS). The results showed that the thawing loss of yak meat in mode 1 (heat 10 s and stop10 s as a cycle) was less, higher protein and fat content among the several thawing methods, and the hardness, viscosity and chewiness of yak meat were the smallest, which dates were 2612.115 g, 1771.18 N and 878.63 mJ respectively, with a shear force of 69.59 N and pH of 5.9. At the same time, the freshness preservation effect was better. Compared with room temperature thawing, the mode 1 reduced the degree of fat oxidation of yak meat, its POV and TBARS were 9.45 mmol/kg and 0.36 mg/kg respectively. But there was no significant data difference between SOD activity and TVB-N and other thawing methods (P>0.05). Therefore, choosing the mode 1 to thaw, which could greatly reduce the damage of yak meat caused by thawing in terms of basic quality.

Alzheimer's disease (AD) is a progressive neurodegenerative disease with insidious onset, commonly seen in the elderly and with increasing incidence, for which there is still no effective treatment. Medicinal and edible homologous substances refer to substances that are both food and traditional Chinese medicine, and have received widespread attention due to their safety and good therapeutic and health effects. This paper describes the pathogenesis of AD, and summarizes the anti-AD mechanism of medicinal and edible homologous substances from the aspects of slowing down the deposition of β-amyloid, inhibiting the over-phosphorylation of Tau protein, improving the cholinergic system, antioxidant, anti-inflammatory, and protection of neurons and synapses, so as to provide references for the development and application of medicinal and edible homologous substances products.

As a by-product of oil extraction, walnut meal was often used as feed or discarded, resulting in a waste of a large amount of high-quality protein resources. In this paper, for the high-value utilization of walnut meal resources, the highest content of glutelin was used as raw material to prepare walnut glutelin bacteriostatic peptide by solid-state fermentation with Bacillus subtilis and alkaline protease. The polypeptide content and the diameter of the inhibition zone of Staphylococcus aureus were used as the response values to optimize the optimal bacterial enzyme synergistic solid-state fermentation process parameters by single factor test. and response surface test. The thermal stability of the prepared glutelin bacteriostatic peptide was investigated. The results showed that the single factor test showed that the glutelin bacteriostatic peptide had a certain inhibitory effect on Escherichia coli and Staphylococcus aureus. The optimal fermentation process parameters under the response surface test were as follows: Inoculation amount 5%, solid-liquid ratio 1:1.5, fermentation temperature 43 ℃, fermentation time 3 d, and enzyme dosage 400 U/g. Under the optimal process conditions, the peptide content reached 26.35±1.29 mg/g, and the diameter of the inhibition zone against Staphylococcus aureus was 15.50±1.53 mm. Differential scanning calorimetry (DSC) analysis showed that glutelin antimicrobial peptides had higher thermal stability than glutelin. This study showed that the bacteriostatic peptide prepared by solid-state fermentation of walnut glutelin with enzyme has a good bacteriostatic effect and relatively stable structure.

Starch was the main source of carbohydrates in people's daily diet, and its digestibility was an important factor affecting the body's postprandial blood glucose level. In this paper, the effect of xylose on the in vitro digestive properties of corn starch and its mechanism of action were investigated. The in vitro digestibility of starch was evaluated by an in vitro simulated digestion system after different additions of xylose (5%, 10%, and 15%), and the mechanisms of xylose on α-amylase and α-glucosidase, as well as its effect on blood glucose fluctuation through enzyme inhibition kinetics, molecular docking, and human glycemic index (GI) tests. The results showed that the digestive hydrolysis of corn starch was inhibited by different amounts of xylose, and the IC50 values of xylose on α-glucosidase and α-amylase were 205.35 and 4.75 mg/mL, respectively, which belonged to the mixed type inhibitors. Xylose interacted with amino acid residues of α-glucosidase and α-amylase through hydrogen bonding with binding energies of −3.05 and −5.30 kcal/mol, respectively. Additionally, the GI value of plant-based peptidoglycan milk decreased from 58 to 45 after the addition of xylose, which demonstrated that xylose was effective in decreasing the fluctuation of postprandial blood glucose. The results could provide scientific data to support the research and application of xylose in nutritional and health foods.

Cancer is the leading cause of mortality in human health, with the highest mortality rate among all diseases. Unfortunately, most of the current cancer treatments inevitably come with certain side effects. Therefore, a significant amount of research is focused on the development of safe and effective anticancer drugs. Sulforaphane is one of the most bioactive natural compounds isolated from cruciferous plants. Numerous studies show its anti-cancer, antioxidant, and antiviral properties, as well as its anticancer mechanisms. Sulforaphane can inhibit the growth of cancer cells by regulating the cell cycle, inhibiting cell migration and invasion, and inhibiting the expression of apoptosis related proteins. It can also inhibit the occurrence and development of cancer cells through anti-inflammatory and antioxidant measures. Some reports also indicate that sulforaphane can impede the development of cancer cells through its anti-inflammatory and antioxidant effects. Compared to most traditional cancer treatment methods, sulforaphane is much safer and more reliable. It is also more readily available and has great anticancer potential. This paper review the anticancer mechanisms of sulforaphane over the past two years and provide the corresponding theoretical basis for further research on the anticancer effects of sulforaphane.