As a global public health challenge, food allergy affects hundreds of millions of individuals worldwide. This review provides a recent advance in the field of food allergy, including developments in diagnostic techniques, allergy evaluation methods, and management strategies. In addition, the modulation of food allergies by natural active substances in foods is also emphasized. Combining bioinformatics diagnostics with regulation of dietary actives holds great promise for allergy prevention. Furthermore, evaluation methods that combine dynamic gastrointestinal digestion modeling with bioinformatics provides new ideas for revealing the structural stability of allergens. Finally, enhanced food allergy management has further improved the effectiveness of allergy prevention. This review provides a better understanding and novel insights into the prevention and control of food allergies, as well as explores the potential applications of natural bioactive substances in food allergy management strategies.

The effect of superheated steam (SHS) treatment on the quality characteristics of rape bee pollen were studied, and the efficiency of inactivation and inhibition of lipid oxidation were analyzed to investigate the differences between SHS and cobalt-60 isotope (⁶⁰Co) radiation treatment. The number of total plate count (TPC) and mold colonies (MC) remained within the limits of the standards after SHS treatment at 140 ℃ for 2 min. Neither TPC nor MC were detected after ⁶⁰Co irradiation. Peroxidase (POD) and polyphenol oxidase (PPO) activities significantly decreased with increasing temperature and duration of SHS, while ⁶⁰Co radiation completely inactivated PPO. Compared to ⁶⁰Co radiation, SHS treatment inhibited the deterioration of rape bee pollen by avoiding hydroperoxide production and lipid oxidation due to lack of oxygen. These results suggested SHS under 140 ℃ for 2 min was the most suitable to inactivate the microorganisms and enzymes in rape bee pollen with minimal lipid oxidation.

In this study, the effect of ultrasonic on the decrystallisation rate and physicochemical properties (crystal microstructure, rheological properties, textural properties, color, enzyme activities, total phenols, total flavonoids, 5-hydroxymethylfurfural, antioxidant and antibacterial capacity) of loquat honey was investigated, and the action mechanism was revealed using an online real-time temperature monitoring system. The results showed that ultrasonic cavitation and thermal effects worked together to decompose the cluster crystal structure in loquat honey. After 80 min of ultrasonic decrystallisation at 400 W and 40 kHz, the temperature of loquat honey increased to 55.9 ℃ , and the decrystallisation rate reached up to (98.2 ± 0.65)%. In addition, ultrasonic decrystallisation effectively changed loquat honey from a pseudoplasticfluid into a Newtonian fluid, leading to a decrease in hardness and gumminess and an increase in chewiness. Furthermore, ultrasonic decrystallisation facilitated the release of total phenols and flavonoids in loquat honey, thereby enhancing its antioxidant activity. However, the thermal effect and free radicals generated by ultrasonic treatment resulted in the accumulation of 5-hydroxymethylfurfural (5-HMF) and the consumption of reducing sugar by accelerating the Maillard reaction, and led to a decrease in the antibacterial capacity by inhibiting the glucose oxidase activity of loquat honey. The objective of this study is to provide a feasible non-thermal decrystallisation method for honey and technical guidance for promoting the industrial application of efficient decrystallisation technology.

The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), α-dicarbonyl compounds (α-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. The results showed that FD significantly released the essential amino acids (EAAs) compared with fresh samples while SD caused the highest loss. Glucosone was the dominant α-DCs in RBP and the highest loss was observed after PVD. Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances (especially aldehydes) than the other four drying methods. Comprehensively, FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process.

This study was aimed to analyze the effect of procyanidin B₂ (PC) and tannin acid (TA) on the activities of cholesterol esterase (CEase) and the inhibitory mechanisms of enzymatic activity. The interaction mechanisms were investigated by enzymatic kinetics, multi-spectroscopy methods, thermodynamics analysis, molecular docking, and dynamic simulations. PC and TA could bind with CEase and inhibit the activity of enzyme in a mixed-competitive manner and non-competitive manner, which was verif ied by molecular docking simulations and dynamics simulations. Also, PC and TA showed the synergistic inhibition with orlistat. Fluorescence, UVvis and the thermodynamic analysis revealed that the complexes were formed from CEase and inhibitors by noncovalent interaction. As revealed by the circular dichroism results, both PC and TA decreased enzymatic activities by altering the conformations of CEase. The inhibition of PC and TA on CEase might be one mechanism for its cholesterol-lowering effect.