Abstract:With the continuous development of genome editing technologies， from early zinc finger nucleases (ZFNs) and TALENs to CRISPR-Cas9-based systems and their derivatives， including base editors， prime editors， and CRISPR-associated transposases(CAST)， the precision， programmability， and functional diversity of genome editing have greatly improved. However， current tools still face challenges in stable editing efficiency， off-target control， adaptability to targets and cellular contexts， and predictability of outcomes. Traditional trial-and-error optimization is increasingly inadequate for engineering and large-scale applications. Recently， the rapid development of large language models， protein language models， and deep learning provides a new computational paradigm for rational design and optimization of genome editing systems， showing potential in food science and synthetic biology. These models can learn intrinsic patterns from large-scale sequence， structure， and functional data， predict editing efficiency and off-target risks， optimize guide RNAs and editors， and assist in developing new genome editing tools， improving controllability， safety， and research efficiency. This review summarizes the applications of large models in CRISPR systems， base editors， prime editors， and CAST systems， and highlights their applications in food science， aiming to provide theoretical reference and methodological support for intelligent design and engineering of genome editing tools.

Abstract:In this study， Tween 80， sodium dodecyl sulfate (SDS) and cetylpyridine chloride (CPC) were used as emulsifiers to prepare thyme essential oil nanoemulsions (TEON) by ultrasonic nano-emulsification method. Moreover， the antibacterial effect and mechanism of TEON towards Escherichia coli O157:H7 were studied by analyzing the structure and function of bacterial cell membrane， together with ATPase activity and intracellular ROS. According to our results， three nanoemulsions showed significant differences among the alteration of function and structure of bacterial cell membrane， ATPase activity and ROS production. TEON-T80 significantly destroyed bacterial outer membrane permeability and fluidity， as well as inhibited the activity of ATPase； TEON-SDS showed excellent antibacterial effect， reducing E. coli by 8.17 lg (CFU/mL) within 40 minutes. In addition， TEON-SDS can also disturb the permeability of the bacterial outer and inner membrane， destroyed the outer membrane fluidity and ATPase activity； By contrast， the positively charged TEON-CPC significantly reduced the bacterial outer membrane fluidity and ATPase activity， generated a large amount of intracellular reactive oxygen species (ROS)， and destroyed the bacterial membrane structure. In conclusion， the antibacterial effect and mechanisms of three nanoemulsions were analyzed and compared， which provided a theoretical basis for the application of essential oil nanoemulsions in the control of foodborne pathogens.

Abstract:As a lipophilic antioxidant， coenzyme Q10 (CoQ10) has limited applications due to its low water solubility and instability. In this study， using potato protein (PP) and sodium alginate (SA) as carriers， a multi-layered SA-PP-CoQ10 nanoemulsion was prepared by the reverse emulsification method， and the droplet size， stability and formation mechanism of this nanoemulsion were analyzed. The results showed that the particle size of the SA-PP-CoQ10 nanoemulsion was in the range of 343-424 nm. When the concentration of added SA was 0.3%， the turbiscan stability index of the nanoemulsion decreased and the viscoelasticity increased， Specifically， the Elastic modulus was determined to be 2.2×10-3 nm-2 and the viscous modulus 1.6×10-3 nm-2·s， indicating that the nanoemulsion improved the physical stability of CoQ10. According to spectral analysis， the addition of SA changed the microscopic environment of the hydrophobic residues. Molecular docking simulations illustrated that hydrogen bonds， hydrophobic interactions and electrostatic interactions jointly promoted the binding among SA， PP and CoQ10 and improved the stability of the emulsion. This study provides a new strategy for the development of nano-carriers for CoQ10 with excellent encapsulation performance and stability.

Abstract:To explore the effect of hypoxia on postmortem muscle aging in yaks， the expressions of phosphorylated protein kinase (p-Akt)， hypoxia-inducible factor (HIF-1α)， and ryanodine receptor (RyR) were investigated. Additionally， the regulatory roles of endoplasmic reticulum(ER) Ca2+ release and adenosine monophosphate-activated protein kinase (AMPK) activity on the tenderness of yak meat were studied. The results showed that hypoxia increased the expressions of p-Akt and HIF-1α， while in the LY294002 + Wortmannin treatment group， the expressions of p-Akt and HIF-1α were significantly decreased， indicating that the PI3K/Akt signaling pathway was involved in the regulation of HIF-1α expression. Meanwhile， the expression of RyR increased with the increase of HIF-1α expression and decreased synchronously when HIF-1α expression was inhibited (P<0.05). Moreover， with the increase of HIF-1α expression， AMPK activity and CaMKKβ expression significantly increased (P<0.05). The expression of mitochondrial permeability transition pore (MPTP) gradually increased within the first 12 h and then decreased. With the increase of HIF-1α expression， mitochondrial Ca2+ concentration and apoptosis rate decreased， while shear force increased (P<0.05). Conclusion: The PI3K/Akt signaling pathway induced by hypoxia leads to the accumulation of HIF-1α. HIF-1α mediates the inhibition of Ca2+ release， which in turn inhibits the apoptosis of muscle cells during the post-mortem maturation process of yaks， resulting in a deterioration of the tenderness of yak meat.

Abstract:To enhance the solubility of rice protein and improve its processing properties， this study constructed a rice protein-mung bean protein co-assembled structure complex using heterologous co-assembly technology and explored its solubilization mechanism for rice protein. The results showed that heterologous co-assembly treatment significantly reduced the particle size of rice protein， forming co-assembled particles of 50-400 nm. When the ratio of rice protein to mung bean protein was 1∶1， the solubility of the co-assembled structure complex reached (86.81 ± 0.18)%， which was 4.18 times higher than that of pure rice protein (16.75 ± 0.21)%. Fluorescence quenching and fourier transform infrared spectroscopy analysis indicated that hydrophobic interaction was the dominant force driving the co-assembly of the two proteins， while hydrogen bonding and electrostatic interaction contributed less. The improved solubility further enhanced the emulsifying and foaming properties of the complex. The foaming ability and foaming stability of the co-assembled structure complex were increased to (85.90 ± 13.34)% and (93.34 ± 2.02)% respectively (when the composite ratio was 1∶1.5)， the emulsifying activity was increased to (18.30 ± 0.19) m2/g (when the composite ratio was 1∶1.5)， and the emulsifying stability was increased to (83.81 ± 2.43) min (when the composite ratio was 1∶0.5). The heterologous co-assembly of rice protein and mung bean protein effectively improved the solubility and processing properties of rice protein， providing an important theoretical basis and technical guidance for expanding the application range of rice protein in food processing.

Abstract:Objective: To investigate the mechanism of quercetin (Que)， baicalin (Bai)， fisetin (Fis) and bovine serum albumin (BSA) forming BSA mono-， di-， tri ligand complexes. Method: The formation mechanism of BSA flavonoid complexes was investigated using UV visible absorption spectroscopy， fluorescence spectroscopy， Fourier transform infrared spectroscopy， Raman spectroscopy， and other methods； The changes in thermal stability of BSA were studied using DSC； The changes in crystallinity and solubility of flavonoids after binding BSA were investigated using XRD； Observe the morphology of BSA flavonoid complex by scanning electron microscopy； Exploring the dynamic binding of flavonoids and BSA through molecular dynamics simulation. Result: The hydrophobicity of the BSA aromatic amino acid residue microenvironment gradually increased with the increase of flavonoid content； During the formation of BSA triple ligand complexes， the content of alpha helices gradually decreases， ultimately reaching only 20.90% ± 0.019 and 30.07% ± 0.008， respectively； BSA single and triple ligands have a stabilizing effect on the conformation of BSA， and the g-g-g content of BSA can be increased from 62.04% ± 0.023 to 77.30% ± 0.028. BSA dual ligands as a whole have a negative effect on the conformation stability of BSA； The addition of flavonoids reduces the thermal stability of BSA， with BSA triple ligand showing the worst thermal stability. The thermal denaturation temperature of BSA decreases from (145.63 ± 6.2) ℃ to (132.19 ± 5.4) ℃； Flavonoids are in an amorphous state in BSA， and their crystallinity decreases. As the number of ligands increases， the solubility of flavonoids is further improved； The increase in the amount of flavonoids disrupts the smooth surface of BSA， making it loose， and even the BSA triple ligand exhibits a scale like crystal structure； The binding process between flavonoids and BSA is relatively stable， and the stability of BSA is enhanced， with BSA triple ligand having the best stability. Conclusion: Que， Bai， and Fis， when acting alone or co loaded onto BSA， will affect each other's structure and properties. The degree of influence varies depending on the number of ligands.

Abstract:Dendrobium officinale polysaccharides exhibit multiple biological activities. This study employed methods including high-performance gel filtration chromatography， Fourier transform infrared spectroscopy， and cell culture to investigate the effects of ultrasonic treatment on the molecular weight， structure， and anti-tumor activity of polysaccharides. The results indicated that the average molecular weight (Mw) of D. officinale polysaccharide (DOPS) decreased significantly at various ultrasonic intensities. A greater reduction in intrinsic viscosity and Mw was caused by a higher ultrasonic intensity. In FTIR analysis， ultrasonic treatment could not significantly alter the primary chemical structure of DOPS. The degradation kinetics model was fitted to (1/Mt-1/M0) with ultrasonic intensity 170 W/cm2 and 226 W/cm2. It is noteworthy that the degradation kinetics model of DOPS was more fitted to ln(Mt/M0) with ultrasonic intensity 113 W/cm2. Antitumor activity of DOPS was enhanced by ultrasonic treatment， and maximal inhibitory rates of A431 and MDA-MB-231 tumor cells were 85.8% and 88.6% with 113 W/cm2 (20 mins' treatment). The results suggested that ultrasound treatment is an effective approach to decrease the Mw of DOPS and increase the antitumor activity with only minor structural destruction. This study provides a theoretical basis for the wide application of DOPS in the fields of food， medicine， and health products， and provides a theoretical basis for ultrasound assisted extraction and ultrasound degradation of polysaccharides.

Abstract:In order to explore the antioxidant and hypolipidemic activities of flavonoids from seabuckthorn pomace extract in vitro， the antioxidant activity in vitro was evaluated by electron transfer mechanism (SET) and hydrogen atom transfer mechanism (HAT)， the in vitro test was used to simulate the gastrointestinal digestion environment of human body， and the hypolipidemic activity in vitro was evaluated by cholate binding capacity and cholesterol adsorption capacity. This study also compared the antioxidant and lipid-lowering activities of different polar extracts， and analyzed their chemical composition using high-performance liquid chromatography-mass spectrometry technology. The results showed the IC50 values of DPPH and ABTS free radical scavenging ability of flavonoids extract from seabuckthorn pomace were 30.491 μg/mL and 50.053 μg/mL. The IC50 values for the oxidation inhibition ability and phospholipid oxidation inhibition ability of linoleic acid extracted from seabuckthorn pomace flavonoids were 75.28 mg/mL and 66.16 mg/mL， respectively. The IC50 values of the flavonoid alcohol extract from seabuckthorn pomace for the binding ability of sodium taurocholate， sodium glycocholate， and sodium cholate were 3.09， 1.77 mg/mL， and 2.32 mg/mL， respectively. The IC50 values for cholesterol adsorption capacity under pH 2 and pH 7 conditions were 31.62 mg/mL and 9.69 mg/mL， respectively. The ethyl acetate extract had stronger DPPH radical scavenging ability and sodium glycocholate binding ability. A total of 18 flavonoids were identified in the ethyl acetate extract of seabuckthorn pomace， among which isorhamnetin， quercetin， and kaempferol had higher contents. The research results indicate that the in vitro antioxidant activity of seabuckthorn pomace flavonoids is mainly based on electron transfer， and the in vitro lipid-lowering activity is mainly based on the bile salt binding ability. The active substances are mainly concentrated in the medium polarity sites， with isorhamnetin being the most important flavonoid substance. This study provides a theoretical basis for the application of flavonoid extract from seabuckthorn pomace in natural antioxidants and auxiliary lipid-lowering health products.

Abstract:Hemp seeds are rich in functional substances such as proteins， fatty acids and their esters， flavonoids， lignanamides， alkaloids， steroids， and terpenoids. Through the extraction methods of water extraction and alcohol extraction， the components of water and alcohol extracts were analyzed to study the effects of water-soluble and alcohol soluble substances on mice intestinal lubrication， defecation， and antioxidant properties， providing a basis for the functional development and application of hemp seed. The component analysis results showed that the water extract was rich in protein and total sugar， while the alcohol extract was significantly characterized by high levels of fat， cannabinoid (CBD)， and total phenols. Different extraction methods resulted in significant differences in the composition of hemp seed extract， which were further validated through in vivo animal experiments， the mice were divided into a solvent control group (BL)， a model control group (M)， a low-dose group of hemp seed water extract (MS-L)， a high-dose group of hemp seed water extract (MS-H)， a low-dose group of Hemp seed alcohol extract (MC-L)， and a high-dose group of hemp seed alcohol extract (MC-H). The defecation test lasted for 7 days， and the antioxidant test lasted for 30 days. The defecation test was conducted to test the small intestine movement and defecation of mice， while the antioxidant test was conducted to measure the levels of antioxidant enzymes such as SOD， MDA， GSH， PCO in the serum. The results indicated that， compared with the solvent control group， the constipation model and ethanol-induced oxidative stress model were successfully established. Compared with the M group， MC-H group showed significant differences in various indicators in the defecation experiment. Overall， both the alcohol extract and water extract were able to improve small intestine movement and defecation in constipated mice， and alcohol extract of hemp seed had a better effect on the defecation in mice. In the antioxidant experiment， the PCO and MDA contents of the ethanol and water extract were significantly reduced， while the SOD and GSH contents were significantly increased， indicated strong antioxidant capacity. Therefore， hemp seed can effectively improve constipation in mice and has strong antioxidant capacity.

Abstract:The objective of this study was to elucidate the differential absorption and underlying mechanisms of lactoferrin isolated from human milk， goat milk， and cow milk in the intestines of young infants. Employing fluorescent labeling techniques， we tracked the intestinal distribution of lactoferrin in live mice， revealing that lactoferrin exhibited substantial resistance to gastrointestinal digestion and distribution within the intestinal tract， with detectable fluorescence signals persisting up to 8 hours post-gastric administration. Human lactoferrin， purified using ultrafiltration technology， achieved a purity level exceeding 90%， which is suitable for further experimental use. Ussing Chamber experiments indicated that goat lactoferrin showed a higher intestinal absorption efficiency of 90.15 μg， which was closer to the absorption efficiency of human lactoferrin， 145.0 μg. Further mechanistic investigations revealed that goat lactoferrin significantly up-regulated the expression of the Itln-1 gene in the proximal jejunum (P<0.05)， an effect comparable to human lactoferrin. Moreover， goat lactoferrin uniquely up-regulated the expression of the Lrp-1 gene in the proximal jejunum and the Itln-1 gene in the proximal ileum， effects not observed with human and bovine lactoferrin treatments. These findings imply that goat lactoferrin may enhance its intestinal absorption efficiency by modulating the expression of specific membrane receptors， thereby promoting the endocytic pathway. Collectively， this study uncovers the potential absorptive advantages of goat lactoferrin and offers molecular insights into the nutritional benefits of goat milk， potentially informing the design and refinement of infant formula formulations.

Abstract:Hyaluronic acid (HA) is a new food functional component with good antioxidant and anti-inflammatory activities. At present， most of the HA available on in the market is high molecular weight HA (HMW-HA)， whose activity is not as good as that of small molecular weight HA. To investigate the biological activity of hyaluronic acid with a specific molecular weight， HMW-HA was enzyme-hydrolyzed by a continuous enzyme-membrane separation coupling reaction system composed of an enzymatic bioreactor and a plate type polyether sulfone ultrafiltration membrane separation module， thereby low molecular weight hyaluronic acid (LMW-HA) with molecular weight of about 35 ku and oligo-hyaluronic acid (O-HA) with molecular weight of about 400 u were prepared simultaneously. The antioxidant and anti-inflammatory effects of the three HA samples with different molecular weights were then investigated in vitro and in vivo. Results showed that the two HA hydrolysates had higher scavenging abilities to DPPH free radical and hydroxyl free radical， and the survival rate of Caco-2 cells damaged by H2O₂ oxidative stress was significantly improved by 1.5 mg/mL of LMW-HA， with increased activity of antioxidant enzymes and lower levels of inflammatory cytokines. Compared with HMW-HA， ulcerative colitis in mice was better alleviated by 33.3 mg/kg of LMW-HA and O-HA， with lower disease activity score (P<0.05)， restored colon length (P<0.05)， reduced gross damage score in vivo， enhanced antioxidant enzyme activity (P<0.05)， and decreased inflammatory factors (P<0.05)， among which LMW-HA had the best antioxidant and anti-inflammatory effects. The above results indicated products of HMW-HA with moderate enzymatic hydrolysis had the best antioxidant and anti-inflammatory activities. These results provided a reference for the future application of HA in food.

Abstract:To study the inhibitory effects and mechanisms of quercetin and anthocyanin alone， as well as the combined inhibitory effects of the two on digestive enzymes， providing new theoretical basis for the interaction between phenolic substances and digestive enzymes， and to explore the degree of regulating blood glucose homeostaction in C57BL/6J obese mice. The inhibitory mechanisms of quercetin and anthocyanin on α-amylase and α-glucosidase activity were studied by ultraviolet spectroscopy， fluorescence spectroscopy， enzyme inhibition kinetics double reciprocal method， and molecular simulation docking， and an obese mouse model was established to measure relevant blood serum indicators to explore its in vivo regulation effects. The inhibitory effects of the inhibitors showed a dose-dependent relationship， and the IC50 values of quercetin and anthocyanin for α-amylase were 0.34 mg/mL and 0.027 mg/mL， respectively. The IC50 values of quercetin and anthocyanin for α-glucosidase were 0.30 mg/mL and 0.01 mg/mL， respectively. According to the IC50 values， set the compound ratio to 340∶27 to inhibit α-amylase， and 30∶1 to inhibit α-glucosidase， the CI values for α-amylase and α-glucosidase were set to 0.047 and 0.20， respectively， with synergistic inhibitory effects. The results of the mouse experiment showed that anthocyanin and quercetin could effectively improve the disordered state of blood glucose in obese mice. This study provides a certain basis for the development and utilization of foods rich in anthocyanin and quercetin， and is conducive to promoting the regulation of postprandial blood glucose by inhibitors.

Abstract:Peptides derived from plant sources， particularly those rich in cysteine， have demonstrated the capacity to chelate zinc ions effectively. In order to develop peptide-zinc supplement with high zinc chelation rate and high bioavailability， broaden the application field of pea protein， In this study， the disulfide bond of pea protein isolate was reduced bydithiothreitol， then， the reduction products was hydrolysis by flavor protease to prepare pea protein mercapto peptide (FMP) with molecular weight < 6 000 u. The preparation process of pea protein mercaptopeptide-zinc chelate (FMP-Zn) was investigated， the structure was characterized， and the zinc absorption mechanism was studied using IEC-6 cells as the model. The results revealed that the chelating ability of zinc reached (293.98±2.09) mg/g when pH=4.0， 40 ℃， 50 min and the mass ratio of peptide to zinc was 1∶4. Spectroscopic analysis indicated that the main chelating sites of FMP with zinc were carboxyl group， amino group， hydroxyl group and sulfhydryl group. Scanning electron microscopy (SEM) and Energy dispersive spectroscopy(EDS) showed that the FMP-Zn exhibited a loose morphology with zinc ions s uniformly distributed across its surface. In comparison to ZnSO4， FMP-Zn was more stable across various pH conditions and throughout simulated gastrointestinal digestion. After gastrointestinal digestion， the zinc retention rate of FMP-Zn was found to be 9.8 times higher than that of ZnSO4. Furthermore， FMP-Zn significantly enhanced zinc absorption in IEC-6 cells. These findings offer a scientific basis for the development of new zinc supplements and underscore the potential for high-value utilization of pea protein isolate resources.

Abstract:This study investigated the application of nine wheat flours (including high-gluten， medium-gluten， low-gluten， and whole wheat flours) in instant noodle sheet processing， exploring the relationship between wheat flour physicochemical properties and the quality of instant noodle sheets. Analysis of the basic components of each flour type revealed that low-gluten flour (XRM) had the highest starch content (78.04%)， while whole wheat flour (XM) contained the highest dietary fibre (8.01%). Furthermore， gelatinisation characteristics were measured， revealing that low-gluten flour (XRM) exhibited the highest peak viscosity (2 552 cp) and breakdown value (1 013 cp)， indicating superior gelatinisation performance. Regarding noodle texture properties， the hardness of noodles made from wheat flour was 272.47 g， significantly lower than that of noodles made from other flours. Correlation analysis and principal component analysis (PCA) revealed associations between the physicochemical properties of wheat flour and noodle sheet quality. Sheets made from low-gluten flour exhibited poor hardness and elasticity， while whole wheat flour sheets， due to their higher dietary fibre content， demonstrated a higher rehydration loss rate(14%) and coarser texture. These findings provide technical guidance for selecting raw materials in instant noodle sheet processing.

Abstract:Objectives: To prepare high-quality freeze-dried bacterial powder of Lactiplantibacillus plantarum. Methods: This study used a pickle-derived strain of Lactiplantibacillus plantarum PC06 as the research object， and investigated the fermentation medium， fermenter culture conditions， supplementation strategy， freeze-drying process， and storage stability of the bacterial powder. Results: The ratio of carbon to nitrogen in the fermentation medium was 5 ∶ 4， the total amount of carbon and nitrogen was 54 g/L (i.e.， glucose 30 g/L， yeast extract powder 24 g/L)， and 2% glycerol was added as an osmotic pressure protectant. The culture temperature was 35 ℃， and the fermenter constant pH was 5.5~6.0. Using 12.5% ammonia as a neutralizer， 20 g of glucose and yeast extract supplement per liter every two hours， for a total of three times during the logarithmic growth period. The biomass and substance in the fermentation broth showed a highly significant correlation， and the fermentation broth under this condition reached a viable bacterial count of 1.67×1010 CFU/mL， the OD620nm value of 16.31， a bacterial dry weight of 9.91 g/L， and consumed 12.5% ammonia 159.1 mL/L. Using 15% alginose， 5% maltodextrin， 1% glycerol as freeze-drying protectant， the dry weight of bacterial sludge ∶ protectant was 1 ∶ 3， and adjusted the pH value of the mixture to 6.5-7.0， while the mixture time， the solid content， and the amount of liquid loaded had no significant effect on the viable count of the bacterial powder， and the final viable bacterial count of the bacterial powder reached 7.96×1011 CFU/g， with a survival rate of 80.65%. Stored at 37， 25， 4 ℃ for 5 weeks， the survival rate was 0.30%， 37.44% and 66.91%， respectively， while stored at -18 ℃ for 5 weeks， there was no significant decrease in the viable counts； taking the viable bacterial count more than 1010 CFU/g as the standard， it is predicted that the shelf-life of the bacterial powder can reach 5.41 years and 416.55 years under the conditions of 4 ℃ and -18 ℃. Conclusions: Through this study， the biomass of Lactiplantibacillus plantarum fermentation broth was high， and the number of viable bacteria and the storage stability of freeze-dried bacterial powder were significantly improved， which aimed to lay the test basis and theoretical reference for the industrialized production.

Abstract:In order to study the dynamic changes of the main quality in the processing stages of dried sweet potato， fresh Xushu 48 was used as the raw material to make dried sweet potato through saccharification， washing， steaming， peeling， cutting， drying， trimming， packaging， and refrigeration. The main component content， antioxidant activity， color and texture characteristics were detected in samples from 5 representative processing stages. Furthermore， combining low-field nuclear magnetic resonance and magnetic resonance imaging， the lateral relaxation time and pseudo-color images were used to elucidate the water migration in dried sweet potato during processing stages. The results showed that after variable-temperature saccharification， steaming and drying， the sucrose content in the samples reached 60.99， 70.39 mg/g and 88.31 mg/g， the fructose content reached 34.93， 38.32 mg/g and 46.50 mg/g， and the glucose content reached 30.11， 43.91 mg/g and 52.83 mg/g， respectively. The maltose content accumulated significantly after steaming and drying， reaching 211.97 mg/g and 315.80 mg/g， respectively. The water migration test showed that during the drying stage， the moisture content decreased significantly(P<0.05). Free water disappeared completely and transformed into immobile water and bound water. The phenomenon of melting peak was observed. The antioxidant activity of dried sweet potato significantly increased (P<0.05)， along with the total polyphenols and flavonoids contents during processing stages. In the steaming and drying stages， the a values reached 21.08 and 29.05， and the b values reached 40.49 and 43.29， resulting in an orange-red dried sweet potato product. The texture characteristics of dried sweet potato were noticeably altered after the steaming， drying and refrigeration stages. The structure became more compact， soft and flexible. This study on the changes in the main quality attributes during the dried sweet potato processing stages provides technical support for the innovation of processing technology， quality control， and industrialization of dried sweet potato production.

Abstract:This study investigated the effects of fermentation on the flavor quality of chlorotic tea cultivars (Camellia sinensis) with floral and fruity characteristics， focusing on chemometric analysis of Mingguan black tea processed under controlled temperature (25 ℃)， relative humidity (90%)， and ventilation conditions across four fermentation durations (0 to 3.5 h). The results revealed that fermentation duration had significant and complex effects on both the quality characteristics and chemical composition of Mingguan flora-fruity black tea. As the fermentation process progressed， the leaf appearance transitioned from yellow to brown， and the liquor and infused leaf displayed increasingly bright red hues. Notably， both the preliminary fermentation triggered by rolling and moderate fermentation were more favorable for developing superior flavor profiles. Chemically， the major quality constituents and metabolite profiles of the tea also demonstrated systematic changes throughout fermentation. Specifically， the total tea polyphenol content decreased from 6.26% to 3.61%， and soluble sugars declined from 4.81% to 3.74%， whereas the contents of free amino acids and caffeine showed no significant changes. Non-volatile and volatile metabolic profiles exhibited pronounced differences across different fermentation durations. Most non-volatile metabolites significantly declined over time， whereas most volatile metabolites increased after 0.5 h of fermentation and remained abundant. The distinctive flavor profile of Mingguan flora-fruity black tea was closely associated with the inherent characteristics of its raw materials and the differential regulatory effects of fermentation duration on the key metabolites. These comprised 8 sweet-tasting non-volatile metabolites， such as 2′-deoxyadenosine-5′-monophosphate， adenosine-2′-phosphate， and n-octyl-β-D-glucopyranoside； 14 bitter-tasting non-volatile metabolites， including adenosine， nicotinamide， and kaempferol-3-O-(6″-malonyl)-glucoside； and 19 volatile metabolites that contribute to its sweet， floral， and fruity aromas， such as α-cedrene， 1-decanol， and butyl hexanoate. The findings offered valuable insights for the development of floral- and fruity-aroma black tea products derived from chlorotic cultivars， and for the targeted modulation of their flavor quality.

Abstract:In order to more effectively address the demands of the food industry and enhance the foaming properties of edible dock protein， an investigation was conducted to ascertain the impact of ultra-high pressure (UHP) treatment on its foaming characteristics. The present investigation employed the use of endogenous fluorescence spectroscopy and circular dichroism spectroscopy as analytical methods. The findings of this investigation demonstrated that the foaming capacity of edible dock protein achieved its maximum value (109.89±6.73)% following 15 minutes of UHP treatment at 500 MPa. In comparison with the control group， which exhibited no change， the 15-minute treatment reduced free sulfhydryl content (95.91 μmol/g±2.74 μmol/g) by 2.70%， increased total sulfhydryl content (107.51 μmol/g±3.25 μmol/g) by 5.46%， and elevated disulfide bond content (42.44 μmol/g±3.65 μmol/g) by 97.03%. The surface hydrophobicity of the edible dock protein demonstrated an initial increase followed by a decrease with increasing UHP treatment time， reaching a maximum value of 393.78%±3.08% at 6 minutes. Conversely， the fluorescence intensity of the edible dock protein exhibited an initial increase followed by a subsequent decrease with increasing treatment time， reaching a maximum fluorescence intensity of 896.3 at 6 minutes. Infrared spectroscopy results revealed that， in comparison with the untreated group， the absorption peak of the edible dock protein underwent a blue-shift from 3 378.67 cm-1 to 3 347.82 cm-1 following 9 minutes of UHP treatment. Subsequently， after 15 minutes of treatment， the absorption peak experienced a red-shift to 3 409.53 cm-1. The α-helix and β-sheet contents of the edible dock protein exhibited no statistically significant variations when compared to the untreated group (P>0.05). However， the contents of the β-turn (14.67%±2.59%) and random coil (31.30%±0.00%) were found to be considerably higher than the untreated group by 46.70% and 15.50%， respectively (P<0.05). The zeta potential of the edible dock protein exhibited a tendency to first rise and then fall with escalating treatment time， attaining a maximum value of (-44.40±0.36) mV at 6 minutes of treatment. It can be concluded that UHP treatment enhanced the foaming properties of the edible dock protein. The findings of the research provide a scientific basis for the utilization of UHP technology in the domain of edible dock protein modification.

Abstract:Purpose: Ethyl carbamate(EC) is a natural carcinogen produced during the fermentation and storage of fermented foods. Previous studies have shown that the BTN2 gene of Saccharomyces cerevisiae is related to EC metabolism and that different fermentation systems may influence the transcription of BTN2， which in turn regulates EC. Method: A BTN2 knockout strain was used to replace the traditional Chinese koji and a strain of Pentococcus pentosaceus， isolated from Chinese koji， was introduced into the fermentation of Huangjiu. We aimed to investigate the regulatory mechanisms of BTN2-modified yeast on EC and the effect of different storage conditions on the physicochemical quality of Huangjiu under different fermentation systems. Results: Fermentation with BTN2 knockout strain effectively reduced EC production， lowering EC content to 58.8% compared to the control. The inhibitory effect was more pronounced in mixed fermented with P. pentosaceus， where EC content decreased to 13.2% of the control level. Additionally， storing at 4 ℃， shortening the storage period and avoiding light were found to be effective strategies for reducing EC. Conclusion: Mixed fermentation contributed to the improvement of overall Huangjiu quality， while storage at 4 ℃ under light exclusion helped stabilize the accumulation of free amino acids and esters， as well as maintain the color， leading to better sensory qualities. This study provides a theoretical basis for reducing ethyl carbamate in Huangjiu and offers new insights into mitigating EC accumulation during storage.

Abstract:Objective: The freshly harvested jujube fruits are susceptible to softening due to their active postharvest physiological activity， which will impact their storage quality. The previous physicochemical experiment results have demonstrated that the combination of acidic electrolyzed water and high-voltage electrostatic field (AH) treatment effectively delay the softening of postharvest Huping jujube fruit. This study aimed to reveal its underlying molecular mechanism. Methods: By analyzing transcriptomic sequencing data， this study identified different expression genes (DEGs) associated with softening and elucidate the molecular mechanism underlying the AH-induced delay in jujube fruit softening. Results: This study demonstrated that totals of 3 590 overlapping DEGs were identified in CK0 vs CK75 and CK75 vs AH75 groups. Furthermore， AH treatment significantly upregulated the expression of genes (CYP86A1， KCS， PPT， fabF， fabI， GAE， GAUT and LCLAT1) involved in the biosynthesis of cuticle， cell wall， and cell membrane components while simultaneously downregulating the expression of genes (paaF， HADH， fadA， ACAT， PL， PG， α-GAL， EGLC， gmuG， CHI， PLD1_2， DGK， PLA2G16， GDE1， GLA， LOX1_5 and LOX2S) associated with their degradation， thereby preserving the structural integrity of the cuticle， cell wall， and cell membrane. Additionally， AH treatment downregulated most of genes (MAT， ACS1_2_6， ZEP， ABA2， AAO3， ERF1， PYL， ABF， and SNRK2) related to the biosynthesis and signaling of ethylene and abscisic acid，which were associated with softening and senescence. Conclusion: This study provided further transcriptomic evidence supporting that AH treatment was a promising technology to maintain the firmness of jujube fruits during cold storage.

Abstract:Raphanus sativus is one of the main ingredients in traditional Chinese fermented foods， and 4-methylthio-3-butenyl glucosinolate (GRH) is the predominant glucosinolate in its fleshy roots. The hydrolysis of glucosinolates is closely related to the formation of the flavor in fermented white radish. This study screened for Lactobacillus strain B10 capable of converting GRH into 4MTB-ITC activity from fermented white radish using plate coloration， high-performance liquid chromatography (HPLC)， and gas chromatography-mass spectrometry (GC-MS) techniques. The strain was identified as Companionilactobacillus futsaii through morphological and 16S rDNA molecular biology methods. Fermentation characteristic analysis showed that B10 has a high acid production efficiency and good salt tolerance， capable of reducing the pH of the culture medium from 5.9 to 4 within 8 hours of fermentation， and tolerating up to 9% salt concentration. Whole genome sequencing was used to identify genes related to glucosinolate degradation， namely bglA， bglX， and lacG. Additionally， a comprehensive evaluation of antibiotic resistance， hemolytic activity， and biogenic amine production of strain B10 was conducted to confirm its safety for use. These findings provided a promising and high-quality strain for the application of lactic acid bacteria in the fermentation of fermented white radish， with the potential to further enhance the flavor and nutritional value of fermented white radish.

Abstract:Objectives: A rapid separation and enrichment technology for foodborne pathogens has been developed， providing a new method for rapid detection of foodborne diseases and a new approach for online food safety monitoring. Methods: A microfluidic chip system based on electromagnetically driven magnetic bead chains was proposed for the first time to achieve online magnetic separation of bacteria in continuous flow. The system utilizes a high-gradient magnetic field generated by an electromagnetic actuation device to form high-density magnetic bead chains from aptamer-conjugated magnetic beads， which occupy the cross-section of the separation channel. Target bacteria are specifically captured and separated by the magnetic bead chains upon flowing into the separation channel. Results: Under optimized experimental conditions， the system was able to detect Salmonella typhimurium at concentrations as low as 12 CFU/mL within 20 minutes. In pure bacterial suspensions， the capture efficiency for the target bacteria ranged from 55.4% to 80%； even in the complex matrix of milk， the capture efficiency remained between 46.2% and 69.7%. Furthermore， experiments confirmed that the capture efficiency of the system for the target bacteria and their mixed populations was significantly higher than that for non-target bacteria， demonstrating its excellent specificity. Conclusions: The magnetic bead chain-based microfluidic chip system developed in this study provides a novel approach for the rapid online detection of foodborne pathogens. This system not only achieves fast and specific bacterial separation at the methodological level but also offers technical support for enhancing the efficiency of online food safety monitoring.

Abstract:Objective: To elucidate the factors influencing the sensory quality and brewing characteristics of sweet corn flakes， suitable varieties for sweet corn flake processing were identified， providing valuable insights for the further development of sweet corn products. Methods: This study utilized eight distinct varieties of sweet corn as raw materials to evaluate the physicochemical properties， including centrifugal sedimentation rate， water solubility index， and water absorption index of sweet corn subjected to freezing at -20 ℃. Additionally， the flavor characteristics of instant sweet corn powder derived from different varieties were analyzed using gas chromatography-mass spectrometry (GC-MS) in conjunction with principal component analysis (PCA). The findings elucidate the factors influencing both sensory quality and instant preparation attributes of sweet corn instant powder. Results: The total sugar content and reducing sugar content of sweet corn SDT238 were measured at 534.48 mg/g and 327.53 mg/g， respectively， which were significantly higher than those of other sweet corn varieties. Meanwhile， the glucose， fructose， and sucrose contents of sweet corn SDT242 were determined as 12.59， 1.24 g/100 g， and 3.67 g/100 g， respectively， also showing significant superiority over other varieties. Both varieties maintain excellent quality characteristics before and after storage at -20 ℃. Among the sweet corn cultivars， SDT238 boasts the highest water solubility index (30.22%) and sedimentation rate (29.27%)， indicating superior dissolution properties. Meanwhile， SDT242 achieves sensory quality scores of 84 for color， taste， odor， and texture combined with a score of 82.25 for overall assessment. The instant powder of SDT238 was correlated with the content of phenylacetaldehyde， 1-octen-3-ol， 2-hydrazinoethanol， 4-methyl-5-nonanone， cis-ethyl cinnamate， dimethyl sulfide， 2，3，5-trimethylpyrazine and 3-acetylpyrrole and that of SDT242 with the content of epoxypropanol. Conclusion: The sweet corn with high reducing sugar content has good dissolvability， while the sweet corn with high starch and protein content has poor dissolvability in the prepared instant powder； the glucose and sucrose content have a significant impact on the color of sweet corn instant powder， while the fructose content affects the taste； the relative content of flavor compounds is the main reason for the difference in the flavor of different varieties of sweet corn instant powder； the sweet corn instant powder has obvious fruit fragrance characteristics after being frozen and stored， but the butter fragrance and sweet fragrance， as well as the corn fragrance characteristics， will gradually weaken. Comprehensively comparing， SDT238 and SDT242 are suitable corn varieties for making sweet corn instant powder.

Abstract:To compare the differences in the characteristic composition of milk from Guanzhong dairies goat raised under different husbandry practices， we conducted an analysis of oligosaccharide composition， epidermal growth factor (EGF) content， and lipid profile in two groups of goat milk collected from individual households and breeding farms. High-performance liquid chromatography (HPLC) and mass spectrometry (MS) were employed for the qualitative and quantitative analysis of oligosaccharides and lipids in the goat milk， while the enzyme-linked immunosorbent assay (ELISA) was utilized for the quantitative determination of EGF content. The results indicated that the variety of oligosaccharides and their content， as well as the EGF content， were higher in the milk from the breeding farm group compared to the individual household group. Specifically， the content of 3'-sialyllactose sodium salt (3'-SL) and EGF in the milk from the breeding farm group was (15.46 ± 3.56) mg/L and (67.87 ± 11.11) ng/mL， respectively， which was significantly higher than that in the milk from the individual household group， which was(9.88 ± 0.48) mg/L and(51.56 ± 3.95) ng/mL(P<0.01). Lipidomic analysis revealed that the levels of lysophosphatidylethanolamine (LPE)， phosphatidylethanolamine (PE)， and phosphatidylglycerol (PG) in the milk from the breeding farm group were significantly higher than those in the milk from the individual household group (P<0.05)， while the content of triglycerides (TG) was significantly lower (P<0.001). The milk from the breeding farm group showed significantly higher levels of 3'-SL， EGF， and certain lipids compared to the milk from the individual household group.

Abstract:Cantonese Laohuo Broth is favored by the public for its therapeutic and health benefits， but its long cooking time can easily lead to purine overflow， posing a certain threat to human health. In this study， four purines were detected in common livestock and poultry broths， fish broths， four-season representative Guangfu Laohuo Broths， take-away broths， precooked broths， and seasoned broths by trifluoroacetic acid/formic acid-ultra performance liquid chromatography tandem mass spectrometry (TFA/FA-UPLC-MS/MS)， and the distribution pattern of purines in the representative Guangfu broths was investigated with a representative Guangfu broth for the daily intake limit was analyzed. The results showed that the total purine (241.66 mg/L) and hypoxanthine (161.62 mg/L) were the highest in pork broth among livestock broths， chicken broth (88.55% w/w) had the highest percentage of combined hypoxanthine and adenine among poultry broths， and the total purine content in fish soup exceeds 300 mg/L， significantly higher than the total purine content in livestock and poultry meat soup， with guanine accounting for the largest proportion. Among the 61 representative Cantonese Laohuo Broths， the total purine contents of spring soups ranged from 113.71-372.05 mg/L， those of summer soups from 138.62-323.99 mg/L， those of fall soups from 109.97-280.95 mg/L， and those of winter soups from 79.33-278.02 mg/L. Among them， except for the Chestnut and Huaishan Pig Hoof Soup in fall， the combined content of adenine and hypoxanthine in the remaining 60 soups accounted for more than 50% of the total purine content. Of the 37 commercially available take-out， prepared and flavored soups studied， 36 had a combined adenine and hypoxanthine content of more than 50%. The summed content of adenine and hypoxanthine in the prepared chicken soups exceeded 60% in all cases， which is consistent with the results for homemade soups. The study aims to investigate the content and distribution pattern of purine in Cantonese Lao Huo (long-simmered) soup， with a view to provide scientific and reasonable dietary advice for Cantonese soup lovers， as well as providing data as a reference for patients with gout and hyperuricemia.

Abstract:Objectives: Bottle gourd (Lagenaria Siceraria)， a characteristic vegetable of the Cucurbitaceae family， is rich in nutrients， yet there is a research gap on its quality traits. This study applied metabolomics and transcriptomics analysis to explore the regulation mechanisms affecting bottle gourd fruit quality. Methods: The study selected two varieties of bottle gourd， ｀BG.3' with sweet-tasting fruits and ｀BG.53' with bitter-tasting fruits. Results: The results of soluble sugar and amino acid content detection showed that there were significant differences in fructose and glucose content between ｀BG.3' and ｀BG.53'， but no significant differences in sucrose content； and there were significant differences in the content of 16 amino acids， with aspartic acid being highest in ｀BG.3.' Metabolomics showed that 16 metabolites related to alkaloid metabolism were differtionally expressed in the two kinds of gourds， 5 metabolites were up-regulated， and 11 metabolites were down-regulated in ｀BG.53'. Transcriptome data revealed a total of 2 571 genes up-regulated and 2 023 genes down-regulated. The photosynthesis-antenna protein regulatory pathway had the highest concentration of up-regulated differentially expressed genes， and 14 DEGs were enriched in this pathway. The most significant enrichment of down-regulated differentially expressed genes was in flavonoid biosynthesis， with two DEGs， namely Lsi10G001660 and Lsi10G001700. Conclusions: Candidate metabolites and genes related to fruit quality of bottle gourd were obtained in this study. These findings provide a basis for further research into bottle gourd fruit quality and offer clues for the breeding of superior bottle gourd varieties.

Abstract:Objectives: There are differences in flavor and sensory characteristics of Huangjiu made with different raw materials. Gas Chromatography-Ion Mobility Spectrometry(GC-IMS) technology combined with chemometrics and fuzzy comprehensive evaluation methods were applied to analyze sweet-type Huangjiu brewed from sorghum， millet， and quinoa. Methods: The volatile organic compounds in Huangjiu from different raw materials were identified， and characteristic components were selected by chemometrics methods. A fuzzy comprehensive evaluation system and model were established using the M (·， ⊕) operator， with appearance， aroma， taste， style and sediment as the sensory evaluation domains. Nine Huangjiu samples were comprehensively evaluated based on the membership degree using the rank weighted averaging principle. Results: GC-IMS identified 40 common volatile compounds， among which esters accounted for the highest proportion (>50%) and were the main contributors to the aroma of Huangjiu. Chemometric analyses (Principal Component Analysis [PCA]， Partial Least Squares-Discriminant Analysis [PLS-DA]， and Stepwise Discriminant Analysis [SDA]) revealed significant differences in the types and contents of volatile substances among the three kinds of Huangjiu， and screened out key markers such as butyl valerate and ethyl butyrate. Results of the fuzzy comprehensive sensory evaluation showed that millet Huangjiu (Sample P3 had the highest score of 87.1) and sorghum Huangjiu (Sample S1 had a score of 86.2) generally had better sensory quality than quinoa Huangjiu (Sample Q2 had the lowest score of 80.8).Conclusions: GC-IMS combined with chemometrics can effectively distinguish the volatile characteristics of Huangjiu brewed from different raw materials and screen out key markers such as butyl valerate and ethyl butyrate， providing technical support for flavor traceability. The fuzzy comprehensive evaluation realized the quantitative assessment of sensory quality， indicating that the overall quality of millet Huangjiu and sorghum Huangjiu was superior to that of quinoa Huangjiu. This study provides theoretical basis and methodological support for the process optimization and product development of characteristic Huangjiu.

Abstract:Ionizing radiation (IR) refers to the general term of radiation which can cause ionization of substances， and can penetrate the tissues of the body and cause direct damage to DNA， lipids， proteins and other biological macromolecules. IR can also ionize water molecules to produce reactive oxygen radicals， inducing oxidative damage. Radiation-protective functional foods refer to a category of functional foods primarily formulated with bioactive components such as polyphenols， polysaccharides， and saponins as functional base materials. These foods aim to protect the body's hematopoietic system， immune system， reproductive system， and other critical systems， serving to alleviate radiation-induced damage. Currently， while numerous radiation-protective functional base materials have been reported， only a limited variety are utilized in such functional foods. Furthermore， existing products predominantly adopt traditional formats like capsules and compound decoctions， highlighting an urgent need to diversify product forms. The development of novel radiation-protective functional foods using engineered food formats as carriers holds great promise. This study reviews the types and protective effects of radiation-protective functional ingredients， the current status of radiation-protective functional food development， and proposes the future direction for this category of functional foods. This work aims to provide reference for promoting the development and application of radiation-protective functional foods.

Abstract:Cold plasma (CP) is a new type of non-thermal processing technology， which mainly uses a large number of free radicals generated by ionized gas or reactive oxygen species and active nitrogen generated after reaction with water to directly or indirectly oxidize proteins， starches， lipids and other components in food， resulting in changes in the structure and functional properties of food components to realize the control of food quality. In this paper， the principle of CP technology， the chemical modification mechanism of macromolecules such as protein， carbohydrate and lipid， as well as the further regulation of food quality were reviewed， in order to provide theoretical reference for CP processing of food.

Abstract:Pickering emulsions are a new type of emulsion system based on solid particles instead of emulsifiers. After denaturation or rearrangement， Pickering particles are irreversibly adsorbed at the oil-water interface， forming an interface layer with good durability， high viscoelasticity and high strength. Furthermore， the entanglement and cross-linking between Pickering particles can form a three-dimensional network structure capable of supporting oil droplets. Therefore， the Pickering emulsion systems have an intrinsic mechanism that shows significant advantages in texture and oxidative stability， and they are potential alternatives to animal fats or hydrogenated vegetable oils due to their high stability and solid-like textural properties. This paper reviews the recent progress of Pickering emulsion systems as a fat substitutes in dairy， bakery， and meat products， and provides an outlook on their future development directions.

Abstract:Sourness and spiciness are two common tastes in food. Both have distinct stimulating effects on the oral cavity and influence consumers' eating behavior to varying degrees. Sourness and spiciness have different signal transduction pathways and oral perception mechanisms. Sourness can be transmitted and perceived through pathways such as taste receptors， retronasal olfaction， and somatosensory systems. Spiciness can be transmitted and perceived through pathways such as temperature receptors， nociceptive neurons， and somatosensory systems. There is cross-interaction perception between sourness and spiciness， and the interaction effects of different sour and spicy substances vary. This paper reviewed the sensory signal transduction pathways of sourness and spiciness sensation， focused on the influence of the oral interaction perception intensity of different types of sour and spicy substances， summarized and analyzed the neural transduction interaction mechanism of sour-spicy interaction oral perception. This review paper synthesized the interactive perception effect when sour and spicy substances coexist， aiming to provide theoretical support and practical reference for the development and application of sour-spicy flavored foods.

Abstract:Human milk oligosaccharides (HMOs) are one kind of the core components that distinguish human milk from animal milk. In recent years， with the rapid advancement in the technology of separation and purification for HMOs. It is realized that HMOs play an important role in the establishment of early intestinal microbiological environment， the development of the intestinal immune system， and the resistance to pathogenic microbial invasion. One of the unique metabolic characteristics of HMOs is that they are not decomposed or absorbed in the upper digestive tract but intactly reach the colon and rectum， where they are decomposed and utilized by the microbial flora. Therefore， clarifying the metabolic process of HMOs in the intestinal microenvironment is crucial for elucidating the material basis， mechanism of action， and structure-activity relationship of their key functions. This article aims to review the latest research progress on the structural characteristics of HMOs and their metabolic patterns in the intestinal microenvironment， providing a theoretical basis for further exploration of the biological activities and pharmaceutical transformation of HMOs.

Abstract:China has proposed to ｀establish a big food concept and build a diversified food supply system'， which has transformed traditional food processing technology into a diversified innovative technology. As an emerging digital production technology， 3D printing technology has shown great potential and application prospects in the food field. This technology has the advantages of precise processing， personalized customization and environmentally friendly production methods， providing new possibilities for the development of distinctive new food processing methods. This paper first summarizes food 3D printing technology， including extrusion printing， selective laser sintering printing， inkjet printing and adhesive inkjet printing technology. Then， it focuses on the research progress of the application of animal-based materials， plant-based materials and microbial-based materials in food 3D printing technology， as well as the application of 3D printing technology in food products for special populations. Finally， the development of food 3D printing technology is summarized and prospected， aiming to provide a theoretical reference for the application of this technology in the food field.

Abstract:Lactic acid bacteria (LAB) are widely utilized in the food and pharmaceutical industries， recognized for their significant commercial value and status as generally regarded as safe (GRAS) organisms. High-cell-density fermentation (HCDC) technology enables the production of high biomass concentrations within shorter fermentation cycles and reduced fermentation volumes， thereby enhancing efficiency and productivity. HCDC techniques and the preparation of related bacterial agents have been pivotal in supporting the extensive application of LAB across food and allied industries. However， under high-density culture conditions， growth is constrained by substrate inhibition， metabolic by-product accumulation， and environmental stressors. The review critically reviewed the inhibitory factors and stress mechanisms associated with high-density LAB cultivation， summarized current strategies for improving HCDC performance， and explored future optimization approaches driven by novel biotechnological advances.

Abstract:Microbial-derived food preservatives have attracted attention for their natural， green， and safe properties， and become an important development direction to replace chemical preservatives. In this paper， the classification， producing genera， antibacterial compounds， antibacterial mechanisms， and application of microbial-derived food preservatives were systematically reviewed. The basic characteristics and antimicrobial metabolites of the producing genera were demonstrated， highlighting the key microbial species utilized in the production of preservatives. The antibacterial mechanisms of key antimicrobial compounds， such as organic acids and peptides， were elaborated. Furthermore， the characteristics and research status of major application approaches， including individual application， combined application， composite coating application， and nano material composite application， were summarized. Based on the current advantages， existing challenges， and future directions of microbial-derived food preservatives， we hope this review can provide a theoretical reference for the development and application of novel preservatives in this field.

Abstract:Freezing is a common storage method for fresh seafood. With the rising demand for aquatic products， freezing technology has been widely adopted in the aquatic food industry. Although it can extend shelf life and improve transportation efficiency， its impact on the quality and safety of aquatic products has become a key concern， limiting industry development. How to improve the quality of frozen aquatic products has become a focus for researchers. As an effective substance for improving the quality of frozen products， cryoprotectants are receiving increasing attention from researchers. Based on the deficiencies of existing research， this paper reviews the factors affecting the quality and safety of frozen aquatic products during storage， with a focus on analyzing the destructive effects of ice crystal structure on aquatic products during freezing. It summarizes the current types of cryoprotectants at home and abroad， their mechanisms of action， and application scopes， providing theoretical references for the preparation and application of green and novel cryoprotectants in the future.