In post-harvest processing, cherries face challenges such as decay and microbial infections. Traditional preservation methods pose potential toxicity and chemical residue issues. To address these issues, an organic-inorganic hybrid strategy was employed to construct a nanofilm composed of chitosan (CS) and polyvinyl alcohol (PVA) reinforced with CuZnAl-MMO nanoparticles. Through analyzing the morphology, mechanical properties, hydrophobicity, and barrier performance of nanofilms, the self-assembly of CuZnAl-MMO with CS/PVA was demonstrated, resulting in enhanced mechanical strength and hydrophobicity of nanofilm. Especially, compared to CS/PVA-0% MMO nanofilm, the tensile strength of CS/PVA-6% MMO nanofilm was mildly enhanced by 35%, and the contact angle was increased from 43.4° to 67.9°. Additionally, the water vapor transmission rate and oxygen transmission rate of CS/PVA-6% MMO nanofilm decreased by 43.2% and 80.3%, respectively, compared to CS/PVA-0% MMO nanofilm. This was attributed to the self-assembly process, leading to the reorganization of carbon chain channels within the film, thereby enhancing barrier performance. This restructuring facilitated the creation of a microenvironment conducive to cherry storage, enhancing both moisture resistance of the nanofilms and the development of a gas-modified atmosphere. The study revealed that as the content of CuZnAl-MMO in the nanofilm gradually increased, the antimicrobial properties of nanofilms against Gram-negative bacteria (E. coli), Gram-positive bacteria (S. aureus), and gray mold fungus sequentially strengthened. Furthermore, results from the cherry preservation experiment indicated that the nanofilm significantly reduced the rate of decay, weight loss, and the total bacterial count on the surface of cherries, while also slowed down the decrease in hardness. The nanofilm improved the respiration rate of cherries, leading to a rise in CO₂ concentration to 16.1% within the packaging bag. The successful promotion of gas-modified atmosphere within the nanofilm proved advantageous for cherry preservation. In conclusion, the inhibitory effects of CuZnAl-MMO nanofilm on microorganisms and the enhancement of cherry preservation performance suggested that this novel preservation method had certain application prospects. The research aimed to provide theoretical basis for the application of CuZnAl-MMO composite antimicrobial nanofilms in the field of fruit and vegetable preservation.

Photodynamic inactivation (PDI) is a new environmentally friendly non-thermal sterilization technology that can effectively inactivate foodborne pathogens. To improve the PDI effect, curcumin was used as a photosensitizer and phage was used as the synergist to investigate the antibacterial effects of PDI with different illumination time and curcumin mediated concentration on Shigella sp. and Salmonella sp.. Plate colony count method was used to evaluate the antibacterial effect of curcumin mediated PDI combined with phage under optimal conditions, and the extracellular reactive oxygen species (ROS) production capacity and intracellular DNA leakage were measured by microplate reader. The morphological changes on the bacterial surface were observed by scanning electron microscopy, and the degree of genomic DNA damage was analyzed by agarose gel electrophoresis, further clarifying the antibacterial mechanism of curcumin mediated PDI combined with phage. The results showed that phage significantly improved the antibacterial effect. When the illumination time was 20 min and the mediated concentration of curcumin was 50 μmol/L and 100 μmol/L, curcumin mediated PDI combined with phage reduced viable bacterial counts of Shigella sp. and Salmonella sp. by 2.77 lg (CFU/mL) and 3.64 lg (CFU/mL), respectively. With the increase in PDI-induced extracellular ROS production, the bacterial growth was significantly inhibited due to the wrinkled bacterial surface morphology, cell membrane disruption leading to DNA leakage and significant DNA degradation. Curcumin mediated PDI combined with phage effectively improved the antibacterial effect on Shigella sp. and Salmonella sp. by inducing ROS production and disrupting cell structure. The research aimed to provide some references for the prevention and control of contamination of foodborne pathogens by PDI.

As an important direction for the application of synthetic biology technologies, the bio-synthesized food additives and ingredient industry is emerging prominently in the global food industry field by virtue of its technological advantages and has attracted widespread attention. Biosynthesized food additives and ingredients not only can provide functions and nutrients that traditional food additives and ingredients cannot achieve, but also contribute to addressing sustainability issues in the food supply chain. However, due to their novelty, the management and regulations related to biosynthesized food additives and ingredients are still in developmental stages worldwide, with varying strategies and regulatory systems among different countries and regions. The current status of regulations and management, regulatory systems, management institutions and risk assessment mechanisms and the composition of the standard systems of biosynthetic food additives and ingredients at home and abroad have been compared and analyzed. The study revealed that the management of biosynthetic food additives and ingredients in China was less perfect compared to that in foreign countries. The differences in the regulatory systems were mainly manifested in the aspects of regulation formulation, implementation and supervision. Meanwhile, the differences in management institutions and risk assessment mechanisms had an impact on the management efficiency and effectiveness of biosynthetic food additives and ingredients. The differences in the standard systems also directly affected the effectiveness and consistency of supervision. In addition, some countermeasures and suggestions were put forward aiming at these differences, with the intention of providing references and suggestions for the standardized management of biosynthetic food additives and ingredients in China.

In order to develop natural bio-based composite film materials with good preservation effects, bacterial cellulose (BC) and chitosan (CS), which have similar structural and functional properties, were used as the basis to composite cyclodextrin-resveratrol inclusion compound (RES), and finally bacterial cellulose-chitosan/cyclodextrin-resveratrol inclusion composite film (BC-CS/RES_n) was obtained. The effects of RES addition (0, 5%, 10%, 15%, 20%) on the physicochemical and functional properties of BC-CS/RES_n were investigated. The Fourier transform infrared spectroscopy and X-ray diffraction results showed that there were non-covalent interactions such as hydrogen bonding and van der Waals forces between RES and BC-CS, and the addition of RES improved the mechanical and barrier properties of the composite films. The tensile strength of the composite film was (81.64±0.14) MPa, and the elongation at break was (27.83±3.40) % when the addition of RES was 10%. The oxygen permeability of the BC-CS/RES₃ could reach (0.85±0.03) g/(m²·s) when the addition of RES was 15%. The water vapor permeability of the BC-CS/RES₄ was the best at 20% RES addition, which was (6.74±0.02) g/(m²·24 h). The addition of RES gave the composite film good antioxidant and bacteriostatic properties, in which the DPPH radical scavenging capacity of the composite film with 20% RES addition increased by 13.31 times after 24 h, and the ferric iron reduction capacity increased by 49.99%, and the antibacterial ability of the composite film against Escherichia coli and Staphylococcus aureus increased by 4.65 times and 2.42 times, respectively. When the composite film was applied to the preservation of refrigerated fish fillets, the accumulation of volatile basic nitrogen during storage was effectively delayed. Therefore, the BC-CS/RES_n had potential application value in aquatic preservation.

The two pillars on which the development of China alcoholic industry had long relied were technological innovation and cultural innovation. Quality and culture have jointly shaped the core competitiveness of China alcoholic industry. On the whole, China alcoholic industry is in a stage of high-quality development. The overall output and sales revenue of the industry have maintained steady growth, showing strong market demand. At the same time, product innovation is active, and the product varieties of different liquors such as Baijiu, beer and wine have all witnessed increased to varying degrees, reflecting the innovation activity of the industry. From the research status, the research on the field of Chinese liquor is increasingly rich, involving brewing process optimization, new raw material exploration, key component analysis, health function research, quality control and many other aspects. These studies help to promote the integrated development of traditional brewing techniques and modern brewing techniques. However, China alcoholic industry also faces some problems, such as insufficient sources of high-quality raw materials, insufficient supervision, week brand building and international competitiveness, inadequate popularization of health concepts and consumption concepts, and etc.. These problems need the joint efforts of the industry to solve. From the perspective of cultural inheritance, Chinese liquor culture includes three levels: consumption culture, brewing culture and liquor culture. Consumption culture embodies the romanticism and realism characteristics of Chinese people. Brewing culture emphasizes the concept of ‘culture + quality = Chinese liquor’ and pays attention to the combination of tradition and innovation. Liquor culture highlights the uniqueness and unrepeatability of Chinese traditional liquor, especially the time value. In the future, the development direction of China alcoholic industry includes relying on scientific and technological innovation to promote industrial upgrading, meeting the changing trend of the consumer market, improving product quality and perfecting the standard system, attaching importance to culture and brand building, and paying attention to environmental protection and sustainable development. In short, China alcoholic industry is developing in a higher quality and more competitive direction, making due contributions to promoting the high-quality development of the national economy.

The effects of different pore sizes nanofiltration membrane on the volatile components and contents of Cymbopogon citratus extract were analyzed, which provided a technical reference for the preparation of natural flavors in Cymbopogon citratus. Five levels of nanofiltration membranes with different pore sizes of 10 kDa, 1 kDa, 500 Da, 300 Da, and 200 Da were used for fine separation of Cymbopogon citratus extract, and gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components in the filtrates separated by five kinds of nanofiltration membranes with different pore sizes. The odor activity value (OAV) was calculated and the cluster analysis was carried out. The results showed that a total of 56 volatile components were detected in Cymbopogon citratus extract, and the aroma types of the filtrates separated by different nanofiltration membranes were basically similar. With the decrease of the nanofiltration membrane pore size, the relative content of hydrocarbons, acids and ketones in filtrate decreased, while the relative content of alcohols and aldehydes increased, and the total content of compounds decreased gradually. The content of the same volatile component decreases with the decrease of the pore size of the nanofiltration membrane. By OAV analysis, 18 compounds such as (+)-citronellal, geraniol and citronellol were found to be the key contributors to the characteristic flavor of Cymbopogon citratus extract. The results of sensory similarity evaluation showed that the aroma types of the filtrates separated by different nanofiltration membranes were basically similar and difficult to be distinguished. However, the smaller the pore size of the nanofiltration membrane was, the higher the sensory identification of the filtrate was, and the easier it was to be distinguished. Nanofiltration membrane could effectively reduce the complexity of the flavor substance system of Cymbopogon citratus extract. It was hoped that the research could provide technical support and theoretical reference for the development of stable and practical Cymbopogon citratus essence products.

Flavor constitutes a fundamental element of food perception and represents a significant component of the human sensory experience, profoundly influencing on emotions, cognition, and behavioral orientation. The advancements of modern science and technology have promoted the scientific understanding of the chemo-sensory effects of flavor. Consequently, the importance of flavor science, both in theoretical and practical aspects is increasingly prominent. However, the intricate nature of flavor perception and regulation, coupled with the interdisciplinary scope of related research spanning multiple fields and disciplines, renders the understanding of flavor science remains somewhat ambiguous. In this review, starting from the three basic perception dimensions of olfaction, gustation, and chemesthesis, recent achievements and progress in the field of flavor science through were systematically summarized, and advancements and emerging topics across multiple disciplines, including chemistry, biology, pharmacology, engineering and so on were integrated. Five aspects of the connotation of flavor science research were comprehensive expounded, containing the decoding and reconstruction of flavor characteristic, recognition and function of flavor receptors, neural effects and perception of flavor, efficacy and health implications of flavor substances, as well as the evaluation, design and regulation of flavor. On this basis, the frontiers and challenges confronting research in flavor science were further outlined. The development of flavor science possessed substantial academic significance for fundamental scientific research and had crucial practical applications for enhancing the core competitiveness of flavor-related industries. This literature review aimed to heighten people's understanding and awareness of flavor science and serve as a theoretical reference for the future development of flavor science.

To evaluate the anti-inflammatory and sleep-improving properties of Actinidia kolomikta fruit flavonoid extract (AFFE), macrophage RAW264.7 inflammatory model, mouse hippocampal neuronal cells HT22, and Drosophila melanogaster were used as experimental subjects and the effects of AFFE on inflammatory mediators, neurotransmitters, and sleep duration were analyzed. The results showed that in lipopolysaccharide-induced RAW264.7 cells, 250 μg/mL AFFE reduced the production of NO, tumor necrosis factor-α (TNF-α), and interleukin-6 (IL-6) by 62.71%, 47.38%, and 65.53%, respectively. Additionally, the mRNA expressions of TNF-α and IL-6 were significantly down regulated (P<0.01), indicating that AFFE exhibited potent anti-inflammatory activity. In HT22 cells, 250 μg/mL AFFE significantly increased the production of the neurotransmitters γ-aminobutyric acid (GABA) and 5-hydroxytryptamine (5-HT) (P<0.01) and upregulated the mRNA expression of GABRA1, GABRA2, and 5-HT2A receptors. In the Drosophila melanogaster sleep deprivation model, male flies cultured in a medium containing 10% AFFE showed an 11.58% increase in total sleep duration, with no significant difference compared to the control group. LC-MS analysis identified 33 active components in AFFE, including 14 flavonoids. The study revealed a positive correlation between the increase in GABA and 5-HT production and the inhibition of NO, TNF-α, and IL-6 secretion, suggesting that the sleep-improving effects of AFFE were related to the anti-inflammatory properties of its flavonoid constituents.

In order to produce nutritious rice flour with high content of resistant starch and anti-digestive properties, the extrusion method was used to investigate the effects of high-temperature extrusion, low-temperature extrusion combined with ambient and low-temperature storage on the formation, structure and in vitro digestive properties of starch-lipid and starch-lipid-protein complexes in rice flour, using broken rice (BR) as raw material and with the addition of lauric acid (LA) and β-lactoglobulin (βLG). The optimal preparation method of rice flour containing high resistant starch was explored by taking the viscosity value of the pasting cooling peak, the differential thermal scanning enthalpies (ΔH) and the relative content of resist starch of in vitro digestion as the indicators for the formation effect of the complexes. The structural properties of the complexes were characterized by Fourier infrared spectroscopy bands and V-shaped peaks of X-ray diffraction. The results showed that different extrusion and storage treatments had a large effect on the pasting and thermal properties of rice flour, and the BR-LA-βLG group treated with low-temperature extrusion combined with low-temperature storage had the largest the pasting cooling peak viscosity value of 636 cP, indicating that the BR-LA-βLG treated with low-temperature extrusion-low-temperature storage produced the largest number of complexes, and had the highest ΔH and relative contents of resist starch in the thermal properties, which were 27.69% and 28.08%, respectively. The short-range ordering determination found that the infrared absorption peaks appeared at 1 710 cm^-1 and 2 855 cm^-1 in the BR-LA group and BR-LA-βLG group, and the intensity of the absorption peak of BR-LA-βLG group at 1 710 cm^-1 was significantly lower than that of BR-LA group. The analysis of the crystal structure showed that the Va-type crystals were formed by starch with LA and βLG under different extrusion and storage temperatures. The crystallinity of the BR-LA-βLG group treated with low-temperature extrusion combined with low-temperature storage was the highest, which was 13.77%. The processing method of low-temperature extrusion combined with low-temperature storage could be used to obtain nutritious rice flour with relatively high content of resistant starch. The research aimed to enrich the source of staple food for diabetic people, and provide some reference for the raw material production of food with high content of resistant starch.

The advanced glycation end products (AGEs) are formed during the non-enzymatic glycation of proteins. Studies have shown that the accumulation of AGEs is closely related to the occurrence and development of diabetes as well as its complications. To investigate the effects of Monascus fermented products (MFP) on protein glycosylation products and their structures, an in vitro simulation system of bovine serum albumin-fructose was constructed. The results demonstrated that MFP exerted an inhibitory effect on the generation of early, intermediate, and end-stage products of protein glycosylation, particularly on the end-stage products, namely AGEs, with the highest inhibition rate (87.80%). As the mass concentration of MFP increased from 0.05 mg/mL to 0.55 mg/mL, the carbonyl content of glycosylated proteins decreased from 32.50 μmol/g to 28.10 μmol/g, while the content of free sulfhydryl increased from 2.60 μmol/g to 3.50 μmol/g. Meanwhile, the detected maximum inhibition rates of protein oxidation products, namely dityrosine and kynurenine, were 66.84% and 59.37%, respectively. These findings suggested that MFP could exert AGEs inhibition by protecting sulfhydryl groups and inhibiting protein oxidation. The contents of α-helical structures in glycosylated proteins were found to be reduced in comparison to those observed in native proteins. However, the addition of MFP resulted in an increase in the contents of α-helical structures. This indicated that MFP might inhibit the generation of AGEs through stabilizing the natural conformation of the protein. The content of amyloid β-crosslinked structures in glycosylated proteins was relatively high, and its content was significantly reduced by the addition of MFP, and with the increase of MFP addition amount, the inhibition rate of amyloid β-crosslinked structure formation gradually increased, demonstrating that MFP could effectively inhibit protein cross-linking and thus block the formation of AGEs. This study provided data support and theoretical basis for the development and utilization of AGEs inhibitors derived from Monascus.