This study aims to investigate the effects of the κ-carrageenan concentration on the printability of the gel system. The 3D printing properties of the gel system were also determined to explore the effects of the lyophilization and rehydration on the shape fidelity and the volatile organic compounds (VOCs) in the printed products. A series of tests was then carried out to determine the rheological properties, moisture status, infrared spectroscopy, printability, textural properties, and microstructure. The physicochemical properties of the gel system were evaluated on the shape fidelity of the lyophilized and rehydrated products. The VOCs were also characterized in the blueberry syrup, 3D printed, and rehydrated products by gas chromatography-ion mobility spectrometry (GC-IMS). The results were obtained: 1) The increasing concentration of the κ-carrageenan enhanced the hydrogen bonding for the formation of a more cross-linked and compact network structure. The fluidity of the gel system was reduced to improve the self-supporting capacity for high resistance to deformation. Thereby, there was the high molding quality and structural stability of the 3D-printed products. 2) The concentration of the κ-carrageenan enhanced the hardness and cohesiveness of the 3D printed products. A denser network structure was formed after printing. The optimal performance of 3D printing was achieved in the gel system at a κ-carrageenan concentration of 2%. The lowest deviation and the most well-defined ‘FOOD LAB’ design demonstrated the superior fidelity after printing. 3) The increasing concentration of the κ-carrageenan enhanced the moisture content and hardness of the lyophilized products. There were the smooth and intact surfaces of both lyophilized and rehydrated products at a concentration of 2%. The highest shape fidelity was obtained without wrinkles or cracks. The rehydrated products with the 2% κ-carrageenan concentration exhibited the best fit to the Peleg model (R2=0.9592), indicating the superior rehydration behavior. 4) A total of 44 VOCs compounds were identified among the blueberry pulp, 3D printed and rehydrated products, including 6 alcohols, 10 aldehydes, 4 ketones, 11 esters, 4 benzenes, 6 terpenes, and 3 miscellaneous compounds. Principal component analysis (PCA) revealed that there were distinct differences in the VOCs across the three samples. The most aldehydes were markedly diminished or undetectable signal intensities in both the 3D printed and rehydrated products. The greasy and irritating odors were reduced to prevent the excessively pungent aldehydic notes. Several VOCs exhibited strong signal intensities in the rehydrated products, including (E, Z)-2,6-nonadienol, (E)-2-hexen-1-ol, 2,4-heptadienal, 2-heptanone, propyl acetate, and linalool oxide. These components greatly contributed to the characteristic blueberry-like fruity aroma and the complex bouquet typical of ripe berries. In summary, the concentration of 2% κ-carrageenan in the gel system was recommended for the optimal formability of 3D printing, superior surface properties, and shape fidelity after lyophilization and rehydration. The rehydrated product retained the characteristic blueberry-like fruity aroma while reducing the pungent aldehyde odor. This finding can offer some insights into the 3D printing applications of blueberries. The theoretical support and practical guidance can be gained to optimize the personalized, customized, and portable foods in the future.

Glucosinolates (GLS), sulfur-rich phytochemicals found in cruciferous vegetables, have gained attention for their multifunctional roles in plant defense and human health. This review outlines the biosynthesis, transport, and hydrolysis pathways of GLS and their conversion into bioactive metabolites, especially isothiocyanates (ITC) like sulforaphane (SFN). We explore the genetic and environmental regulation of GLS, microbial-mediated transformations, and their biological functions in plants, including insect resistance and sulfur balance. In humans, ITC exhibit antioxidant, anti-inflammatory, anticancer, neuroprotective, and antimicrobial effects. The impact of food processing on GLS stability, along with encapsulation technologies, is also discussed. Emerging strategies include breeding for tailored GLS profiles, gut microbiota modulation to enhance ITC production, advanced delivery systems to improve bioavailability, and novel processing methods to optimize ITC yields. This comprehensive review provides insight into optimizing GLS utilization for plant resilience, functional food innovation, and chronic disease prevention through personalized nutrition and translational applications.

To evaluate the impacts of different extraction methods on the properties of ginger essential oil, this study investigated the yield, physicochemical properties, thermodynamic characteristics, and functional group composition of ginger essential oil extracted by four techniques: steam distillation (SD), ultrasound-assisted steam distillation, enzymatic hydrolysis combined with steam distillation and ultrasound-enzyme synergistic assisted steam distillation (UEASD). In addition, the chemical composition, antioxidant and antibacterial activity of the extracted oils were evaluated. The results indicated that UEASD significantly increased the yield of ginger essential oil compared with the other methods (P < 0.05) and improved the physicochemical and thermodynamic properties. Fourier transform infrared spectroscopy (FTIR) analysis revealed that ginger essential oil mainly contained terpenes, alcohols, ketones and aldehydes. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 85 compounds, with the essential oil extracted by UEASD being rich in terpenes (48.16%), ketones (13.16%), and aldehydes (2.63%). Moreover, the UEASD-extracted oil exhibited strong scavenging capacity against 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and hydroxyl radical, with half maximal inhibitory concentration (IC₅₀) of 1.84, 1.20, and 2.26 mg/mL, respectively, which was higher than that of the positive control VE. The essential oil was effective against Staphylococcus aureus, Escherichia coli, and Penicillium citrinum. This study provides a scientific basis and technical support for the development of high-quality, value-added ginger essential oil products.

In this study, Zizania latifolia shell extract (Zlse) was obtained by ethanol extraction and silica gel chromatography, and its effect on ulcerative colitis in mice was evaluated. The underlying mechanism was analyzed by network pharmacology. Six groups of mice were established: normal control (NC), model control (MC), positive control (PC), low-dose Zlse (Zlse-L), medium-dose Zlse (Zlse-M) and high-dose Zlse (Zlse-H). Ulcerative colitis was induced by intragastric administration of 3.5% sodium dextran sulfate solution in the MC, PC and Zlse groups. The PC and Zlse groups were intragastrically administrated with mesalazine and Zlse, respectively. The NC and MC groups were intragastrically administrated with 0.5% sodium carboxymethylcellulose (CMC-Na) solution. The health status of mice was recorded daily, and the disease activity index (DAI) score was calculated. The percentage body mass change, DAI score, colon length, hematoxylin and eosin (HE)-stained colonic sections, colonic histopathology score, serum inflammatory factors (IL-6, IL-8, IL-1β, and TNF-α) levels, and the activities of colonic myeloperoxidase (MPO) and superoxide dismutase (SOD) were compared between the six groups. Based on the key targets and the important Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways obtained from the GeneCards, OMIM, TTD and DAVID databases, a ‘active ingredient-target-KEGG pathway’ network diagram was constructed. The results showed that compared with the MC group, the trend of body mass loss in the Zlse treatment groups was significantly slowed down (P < 0.05), the colon length was restored, and the colon injury was reduced. In addition, the levels of serum proinflammatory factors in the Zlse groups were significantly decreased (P < 0.05); colonic MPO activity was significantly decreased (P < 0.05), while SOD activity was increased (P < 0.05). Eight active components, 77 intersection targets and 119 KEGG pathways were obtained by network pharmacology analysis. The key active components were tricin and tricin-4’-O-syringyl alcohol, and the important pathways included the P13K/Akt signaling pathway, receptor activation and reactive oxygen species accumulation, which were confirmed by animal experiments. The results showed that Zlse can concentration-dependently prevent DSS-induced ulcerative colitis in mice by inhibiting the release of proinflammatory factors and regulating the antioxidant defense capacity of the colon.

In order to determine the maturation period of lotus seeds suitable for fresh consumption and to evaluate their quality, the physicochemical and sensory quality of lotus seeds at the milky, waxy, complete and dead ripeness stages were evaluated. The relationship between physicochemical and sensory quality was determined through principal component analysis (PCA), correlation analysis and regression analysis, and the quality characteristics of fresh lotus seeds were quantified. The results showed that the hardness, fullness, starch content, reducing sugar content and soluble protein content of lotus seeds increased gradually with maturity, while the water content decreased; the brittleness, chewability and viscosity increased firstly and then decreased, while the opposite trend was recorded for the contents of soluble solids and soluble sugar. The taste of lotus seeds at the milky ripeness stage was the most popular, whereas the appearance and color of lotus seeds at the waxy ripeness stage were the most satisfactory, and the overall acceptance was the highest. Lotus seeds suitable for fresh consumption were characterized by yellowish-green and shiny peels, high moisture content, low contents of reducing sugar and soluble protein, and low hardness. A model for the prediction of overall acceptance (Y) as a function of hardness (X) was determined as follows: $\hat{Y}$= 9.766 - 0.537X, which simplifies the process of determining the suitability of lotus seeds for fresh eating.

This study investigated the effect of 1-methylcyclopropene (1-MCP) treatment on the browning and energy metabolism of Lentinus edodes, and explored the relationship between energy metabolism and browning in order to provide a theoretical basis for the development of postharvest preservation technologies for Lentinus edodes. The effects of 1-MCP fumigation at three concentrations of 0.25, 0.50 and 0.75 mg/L on the color and respiration and energy metabolism related enzyme activities of postharvest Lentinus edodes were studied. It was shown that 1-MCP could effectively reduce the browning degree of Lentinus edodes cap. After 1-MCP treatment, the respiration of Lentinus edodes was inhibited, and the respiratory intensity decreased. At the same time, 1-MCP treatment could inhibit the increase in polyphenol oxidase (PPO) activity. The energy charge level of 1-MCP-treated Lentinus edodes increased significantly during storage, and the fruiting bodies maintained high succinate dehydrogenase (SDH) activity, cytochrome c oxidase (CCO) activity and adenosine triphosphatase (ATPase) activity. Based on the experimental results, we conclude that 1-MCP can delay the browning of Lentinus edodes cap by regulating the respiration of Lentinus edodes, reducing PPO activity, maintaining the energy level of the fruiting bodies and affecting the enzyme activities related to energy metabolism.

Comprehensive evaluation of the free amino acid composition of 28 different varieties of lotus rhizomes was carried out by correlation analysis, principal component analysis (PCA) and cluster analysis. Results showed that a total of 17 free amino acids were identified. The average contents of essential amino acids, non-essential amino acid and total free amino acids were 2.05, 12.27 and 14.33 mg/g, respectively. PCA showed that the first three principal components accounted for 80.16% of the total variance, really reflecting comprehensive information on free amino acids in lotus rhizomes. The top five varieties with the highest comprehensive scores were ‘Jinhuawuziou’, ‘Xibo’, ‘E’lian 5’, ‘Wuyibaimushiyong’ou’ and ‘Jinhuahonglian’. Cluster analysis showed the 28 cultivars were divided into three groups, which was consistent with the results of PCA. This study can provide a theoretical basis for further lotus breeding, quality improvement, processing and storage.

This work was carried out in order to study the effect of light emitting diode (LED) blue light and/or mediumwave (UV-B) and short-wave ultraviolet (UV-C) on the storage quality of fresh-cut Pleurotus eryngii. Results showed that light irradiation treatments effectively maintained the color of fresh-cut P. eryngii, delayed the decrease of total phenols, flavonoids and vitamin C contents, and inhibited the growth of microorganisms. After the combined treatment, the vitamin D₂ content of fresh-cut P. eryngii was increased to 0.77 μg/100 g m_w, the soluble protein content was increased by 20.85% compared with the initial value on the second day of storage, and the reducing sugar content was 2.06 folds higher than that of the control group on the 10^th day. The combined treatment significantly enhanced the activity of enzymes associated with reactive oxygen species (ROS) metabolism and secondary metabolism, and delayed the production of superoxide anion radicals. Transmission electron micrographs showed that both lights could delay cell wall and mitochondrial degradation of fresh-cut P. eryngii. In summary, LED blue light combined with UV-C/B treatment could effectively maintain the storage quality and nutritional value of fresh-cut P. eryngii and prolong its storage period.

Perillaldehyde is a green and safe natural antibacterial substance extracted from perilla leaves, which is also used as a food additive in food production. In this study, the inhibitory effect of perillaldehyde on Penicillium citrinum, a major pathogen of Chinese bayberry (Myrica rubra), was investigated by minimum inhibitory concentration (MIC), spore germination rate and mycelial growth inhibition assays, and the underlying mechanism was elucidated by studying the mycelial morphology and ultrastructure, cell membrane damage, membrane lipid peroxidation and changes in functional groups. The results showed that the MIC of perillaldehyde on P. citrinum was 120 μL/L. Mycelial growth was completely inhibited by treatment with 120 μL/L perillaldehyde, and the relative conductivity and malondialdehyde (MDA) content increased. Compared with the untreated group, ergosterol, total lipid and chitin contents and mitochondrial adenosine triphosphatase (ATPase) activity decreased by 80.00%, 81.25%, 64.97% and 87.40% in P. citrinum treated with 90 μL/L perillaldehyde. The treatment with perillaldehyde damaged cell membrane permeability and affected the normal physiological function of the cell membrane. By scanning electron microscopy (SEM) and transmission electron microscopy (TEM), it was found showed that the broom-like conidial head of P. citrinum disappeared after perillaldehyde treatment, and the mycelia appeared to be broken and ablated. Moreover, the cell membrane was broken, intracellular contents leaked out, and the cells became shriveled. In addition, the amounts of leakage of soluble protein, soluble sugar and nucleic acid from P. citrinum treated with 120 μL/L perillaldehyde for 5 h increased by 71.20%, 210.93% and 117.31% compared with those before the treatment, which verified cell membrane damage. By using Fourier transform infrared (FTIR) spectroscopy, it was found that the contents of functional groups such as hydroxyl, methyl, aromatic carbon skeleton and benzene ring carbon skeleton in perillaldehyde treated P. citrinum decreased, and internal substances were gradually consumed. In summary, perillaldehyde showed a good antifungal activity on P. citrinum by destroying cell membrane structure, changing membrane permeability, interfering with energy metabolism and destroying protein and genetic material. Perillaldehyde has good research and development prospects as a natural preservative.

A smart indicator label for monitoring the freshness of Metapenaeus ensis was prepared using a mixture of carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) as substrate with the natural colorants laccaic acid (LA) and alizarin (ALI) added. By taking advantage of the co-pigmentation between LA and ALI, good color development performance and stability were achieved, enabling freshness monitoring of M. ensis. To avoid the problems of the health harms caused by the overuse of traditional chemical indicators and the poor stability and minimal color changes of natural colorants when used singly, the feasibility of applying natural colorant-based smart indicator labels for real-time non-destructive testing of the freshness of M. ensis was evaluated by comparative analysis of the effects of incorporating LA, ALI and their mixture on the microscopic morphology, thermodynamic properties, and color development performance of labels. The results showed that with the joint use of ALI and LA, the internal structure of the label material was denser, the thermal stability was enhanced, and it presented different color variations well in the pH range of 4–13. Compared with single-pigment indicator labels, the CMC/PVA/ALI/LA indicator label could accurately discriminate among fresh, semi-fresh and spoiled M. ensis during storage at 4 and 25 ℃, turning from light yellow to purple; ΔE values increased to 22.20 ± 0.42 and 38.89 ± 0.72 when used to detect shrimp stored at 4 ℃ for 8 days and at 25 ℃ for 48 h, respectively, which demonstrated a significant positive correlation (P < 0.05) with pH and total volatile basic nitrogen (TVB-N) content. Therefore, the smart indicator label could effectively monitor the changes in freshness of M. ensis during storage at 4 and 25 ℃.