Water-soluble vitamins, as essential micronutrients for the human body, play a vital role in maintaining normal physiological functions, and their deficiency may lead to metabolic disorders and related health issues. Infant formula is fortified with these vitamins through nutrient fortification technologies to support the healthy growth and development of infants and young children. Due to the matrix complexity of infant formula and the instability of water-soluble vitamins, it is a great challenge to accurately analyze and detect multiple water-soluble vitamins in infant formula. In this paper, we review the latest developments in extraction and separation (protein precipitation, acid hydrolysis, and enzymatic hydrolysis) and detection (microbiological method, liquid chromatography, and liquid chromatography-mass spectrometry) techniques for water-soluble vitamins in infant formula, and we discuss future prospects in this field. Through this review, we aim to provide a reference for relevant researches.

In recent years, the adulteration of meat and meat products has seriously infringed upon the rights and interests of consumers, which has caused public concern about food safety and attracted the attention of market supervision authorities. The traceability and species identification of meat and meat products has become a research hotpot in the field of food, and has been widely used in the quality evaluation and authentication of meat and meat products. In this paper, the current techniques available for qualitative and quantitative identification of animal-derived components in meat and meat products, including protein-based techniques, fatty acid-based techniques, DNA sequence specificity-based techniques and chromatography-mass spectrometry (GC-MS) are summarized, and future development trends are discussed. We expect that this review will provide a reference for the research and development of analytical techniques for meat and meat products.

Organoids are derived from adult or pluripotent stem cells through in vitro differentiation, which can recapitulate the cellular diversity, spatial organization, and physiological functions of in vivo organs or tissues. Organoid models have been widely used in drug development, precision medicine and other fields, and have begun to be applied in the field of food safety. This paper briefly introduces the development history, classification and construction of organoids and their application in the metabolomics, nutritional and functional evaluation of milk and dairy products and research on their roles in intestinal protection. It also summarizes problems existing in the construction of organoid models and discusses future prospects for their application in milk and dairy products in order to provide a reference for further application of organoid models in various fields including food safety and nutrition.