In this study, ice structuring proteins (WISPs) extracted from winter wheat in a frigid region were prepared and added to frozen-thawed dough. The WISPs were characterized, revealing that they contained a higher proportion of hydrophilic amino acids and had a molecular weight of approximately 15 kDa. The highest thermal hysteresis activity (THA) observed was 0.62 °C. The secondary structure of WISPs was determined to be as follows: β-sheet: 49.33 %, random coil: 13.87 %, α-helix: 16.35 %, β-turn: 20.45 %. The study investigated the effects of different additions of WISPs on the water mobility, glass transition temperature, microstructure, rheological properties, and texture analysis of frozen-thawed dough. The results demonstrated that the inclusion of WISPs reduced the fluidity of water and water migration in the dough during the frozen-thawed cycle. This protective effect preserved the internal structure and gluten network of the dough, leading to increased viscosity, elasticity, and improved texture properties of the frozen-thawed dough. Furthermore, the addition of WISPs at concentrations ranging from 0 % to 0.7 % resulted in a 1.8 °C increase in the glass transition temperature (Tg). Overall, these findings suggest that WISPs can serve as a beneficial additive for enhancing the freeze-thaw stability of dough.

Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors.

Designing the straw drinking experience is increasingly important in consumer-oriented liquid food innovation. The perceived 'straw drinking ease' of liquid foods could be assessed by sensory analysis. However, challenges arise in linking instrumental measurements to the subjective quantification of sensory attributes due to the complexity of perceptual behaviors in drinking. Here, we developed a pipe-flow rheometry approach to predict straw drinking ability with minimized reliance on panel tests. We measured the instantaneous flow of liquid samples within straws and compared their flow profiles based on different yielding behaviors. The dynamic flow processes were simplified into steady-state pipe flow, and perceived straw drinking ability was modeled as the shear viscosity of liquid foods at specific flow rates. A power-law relationship was found between viscosity at sample-specific shear rates and straw drinking ability, regardless of whether the liquid foods exhibit yield stress. This approach provides opportunities for directly addressing the straw drinking experience through simple laboratory measurements when developing texture modulation systems for liquid foods.

The present study aimed to evaluate the impact of ultrasonic treatment on the development of volatile flavor compounds in beef during postmortem aging and its potential mechanism. Results showed that ultrasound treatment may cause an increase in the total content of unsaturated fatty acids, which could lead to lipid oxidation and potentially result in changes in the flavor development. Additionally, it was also found that ultrasound exacerbated protein oxidation. A total of 141 volatile compounds were obtained by SPME-GC-MS analysis, and 18 differential aroma substances (P < 0.05, VIP > 1) were obtained by orthogonal partial least squares discrimination analysis (OPLS-DA). Five key volatile flavor compounds (hexanal, nonanal, octanal, pentanal, and 1-pentanol) originating from lipid oxidation were identified according to odor activity values (OAVs). The concentration of these compounds was significantly higher in the ultrasonic treatment group compared to the non-ultrasonic group that underwent a 3-day aging process. Nine common differentially expressed proteins (DEPs) were identified through the utilization of proteomics and phosphoproteomics analysis. KEGG pathways showed that selenocompound metabolism, tryptophan metabolism and cysteine and methionine metabolism led to flavor formation during wet aging of beef after ultrasound treatment. This study provided proteomic insights into the flavor of beef aged through sonication and suggested potential links between flavor development and biological processes.

To achieve the triple purpose of enhancing lutein and protein contents as well as improving organoleptic properties in biomass of Auxenochlorella pyrenoidosa mutant as raw material of future food, a novel yellow mutant, CX41 strain, was successfully selected through atmospheric and room temperature plasma (ARTP) mutagenesis and norflurazon-based screening. CX41 strain exhibited a significantly increased lutein (0.86 mg/g) and protein (49.00 % DW) contents simultaneously, while higher levels of total (33.47 % DW) and essential amino acids (14.78 % DW) were achieved with higher amino acid score (86.49) than that of the original A4-1 strain, a yellow and high protein mutant bred previously. Sensory evaluation showed that CX41 biomass has more comparable to A4-1, while in comparison to the wild type (WT), it has a more inclination towards roasted, with a fainter grassy, woody, rancid and fishy odor, and a significant improvement in taste is reflected by a decrease of 8.40 % in sweetness, a reduction of 14.86 % in bitterness, and an increase of 5.93 % in umami intensity. Metabolome analysis revealed that the superior sensory profile was due to the significantly reduced relative odor activity of β-ionone (herbaceous odor) and substances such as 1-octene, hexanal, 1-octen-3-ol, and heptanal (fishy and rancid odors). The extensive enhancements demonstrated CX41 biomass as a highly promising raw material with high nutrients of lutein and protein as well as excellent taste and flavor for future food application.

The objective of this study was to identify novel anticoagulant peptides from the deep-sea using multiple in silico methods, and to investigate their inhibitory activity and molecular mechanisms. A deep-sea peptide database was firstly constructed by performing virtual proteolysis on protein sequences from animals inhabiting deep-sea hydrothermal vents and cold seeps. Candidate anticoagulant peptides were identified through molecular docking and binding free energy screening against FXIa as the target. Two novel anticoagulant peptides, PRNIF (IC = 0.67 mM) and GNDRCL (IC = 1.52 mM), were identified, and their anticoagulant activities were verified in vitro. PRNIF was demonstrated to be a noncompetitive inhibitor of FXIa, and caused significant prolongation of thrombin time (TT) and activated partial thromboplastin time (APTT), whereas GNDRCL markedly prolonged the APTT only. Molecular dynamics simulations demonstrated considerable conformational shifts of both anticoagulant peptides when bound to the active sites of FXIa. The lowest energy binding poses of the FXIa-peptide complexes for PRNIF and GNDRCL exhibited comparable numbers of hydrogen bonds and binding free energies. However, occupancy analysis revealed completely distinct stability characteristics of the hydrogen bond interactions. The conserved residue Asp569 in the S1 pocket of FXIa formed strong and stable hydrogen bonds as well as a salt bridge with the arginine residues of PRNIF, which were not observed in the FXIa-GNDRCL complex. To our knowledge, PRNIF represented the first FXIa inhibitory peptide derived from the deep-sea, which may contribute to the development and utilization of deep-sea peptides resources. Two deep-sea peptides may potentially serve as an alternative food-derived ingredient that could be utilized for thrombosis prevention.

This study investigated the digestion and fermentation characteristics of pectin from feijoa peel (FPP) and its effect on gut microbiota via in vitro simulated digestion and fecal fermentation. The gastrointestinal results showed that the molecular weight (Mw) of FPP kept stable with small production of reducing sugar and free monosaccharides, indicating that FPP was basically not degraded during digestion. However, during the fecal fermentation, the Mw of FPP significantly decreased with the release of free monosaccharides, which were further utilized by gut microbiota. The content of reducing sugar showed a trend of increasing at first and then decreasing. The production of gases and short-chain fatty acids (SCFAs) increased with the utilization of FPP, along with the pH decrease in fecal culture. Meanwhile, FPP regulated the composition of gut microbiota by suppressing enteropathogenic bacteria (genera Escherichia-Shigella and Fusobacterium) and promoting beneficial bacteria (genera Lactiplantibacillus and Bifidobacterium). Significantly positive correlation was found between SCFAs and bacteria including Lactiplantibacillus and Bifidobacterium. These results suggested that FPP had potential prebiotic functions to promote human intestinal health.

Fungal spoilage of food and the excessive use of chemical disinfectants serves potential adverse effects on human health and the environment. Consequently, there is a growing interest in exploring natural alternatives, particularly plant-derived antimicrobial preservatives. Cinnamon extracts are known for their antifungal activity, but most research has focused on essential oils, rarely on other bioactive components. This study assessed the antifungal activity and underlying mechanisms of four components-trans-cinnamaldehyde, cis-2-methoxycinnamic acid, coumarin, and o-methoxycinnamaldehyde-extracted from Cinnamomum cassia Presl (cinnamon) against Aspergillus flavus and Penicillium citrinum. These cinnamon components can inhibit the two fungi strains at the minimum inhibitory concentration ranged from 0.30 to 8.55 mmol/L. These components can disrupt fungal cell membranes by enhancing relative electrical conductivity and cytoplasmic content leakage, reducing ergosterol content, and increasing malondialdehyde level. Additionally, they can affect fungal cell wall integrity, leading to the leakage of alkaline phosphatase and alterations in the contents of β-1,3-glucan and chitin. Moreover, the cinnamon components influenced the activities of malate dehydrogenase, succinate dehydrogenase, as well as adenosine triphosphate levels. The observed suppression of fungal contamination in A. flavus and P. citrinum suggests that these cinnamon components as potential natural antifungal agents.

Citrus aurantium 'Changshanhuyou' is one kind of fruit that is beneficial to human health. Most research focus on active substances such as flavonoids and limonoids, but few on the essential oils from its peels. This study analyzed the volatile components of Huyou peel essential oil (HYEO) throughout the growth and ripening stages including beginning, middle, end of growth period, and post- ripening stage (60 days of storage) by GC-MS. The results identified approximately 70 components in HYEO, and the level of oxygenated monoterpenes decreased while sesquiterpenes increased with the ripening of the huyou. The essential oil after 60 days of storage showed outstanding antioxidant properties (DPPH, IC50 = 101.77 ± 0.83 mg/mL; ABTS, IC50 = 18.11 ± 0.74 mg/mL), antibacterial (zones of inhibition: E. coli, 28.18 ± 1.37 mm; S. aureus, 20.40 ± 0.84 mm; S. Typhimurium, 27.17 ± 1.14 mm; L. monocytogenes, 22.83 ± 1.27 mm) and antidiabetic (IC50 = 5.26 ± 0.58 mg/mL) activities due to high levels of p-cymenene, cis-carveol, and D-carvone detected. Results from the corticosterone-damaged mouse neuronal cell model, the essential oil extracted from the middle of the growth period demonstrates the best antidepressant activity due to high content of citronellol, elemene, linalool, and citronel detected. Overall, this study provides a valuable reference for exploiting and evaluating essential oils from Huyou peels with multifunctions in food and medicine industry.

Walnut peptides exhibit promising neuroprotective effects; however, they must be absorbed in their intact form through the gastrointestinal tract into the bloodstream and brain. In this study, the effects of the walnut peptide TWLPLPR (TW-7) were evaluated in mice, including its absorption and distribution ability to cross the blood-brain barrier, and inhibitory effects on hyperactivity of primary hippocampal neurons. TW-7 was stable in plasma, and the peptide retention rate was 88.19 ± 0.70 % after 48 h. In vitro imaging indicated that TW-7 was distributed in the brain, liver, lungs, and kidneys of mice after gavage, and an immunofluorescence analysis indicated that TW-7 could accumulate in mouse brain parenchyma; in addition, TW-7 reached its maximum concentration (5.36 ± 1.59 µg/mL) in plasma 2 h after gavage, and reached its peak concentration (0.95 ± 0.19 µg/g) in brain tissue 4 h after gavage. Microelectrode array and immunofluorescence analyses confirmed that TW-7 ameliorates the overexcitation of primary hippocampal neurons induced by Aβ through inhibiting the excessive release of glutamate and protecting synaptic structure and function. These results suggest that TW-7 can penetrate the blood-brain barrier in mice and positively affect the electrophysiological activity of neurons. More broadly, these findings provide a theoretical basis for the development and application of walnut peptide-based functional food for Alzheimer's disease intervention.

Aroma plays a crucial role in determining icewine quality and influencing the profit of growers, but the influence of climate change on icewine sustainable production and the diversity of aroma volatiles in icewine among different regions are unknown. Here, we employed aroma volatiles of 8 Vidal icewines from 2 typical premium production regions (Liaoning in China and Ontario in Canada) and an emerging low-latitude mountainous area (Yunnan in China) to project future diversity and sustainability. We found that Ontario and Yunnan's icewines were characterized with intense apricot or peach and tropical fruit aromas, which was consistent with the excellent grade icewine around the world based on 225 icewine aroma datasets from 5 countries. Icewine from Liaoning was abundant with honey flavor. Moreover, projections suggested a northward trend of 3.5° N and 6° N in Ontario during near future (2021-2050) and far future (2070-2099) periods, respectively. However, Liaoning province might have more challenges for premium icewine production under the worst climate warming scenario. Notably, the lower latitude and higher altitude region, Yunnan province, would sustainable provide special premium icewine with a northward expansion of icewine production region to 28.5° N under climate change. The findings provide theoretical support in relieving climate change challenges to premium icewine availability and stability.

Fermentation can enhance nutritional value and safety of insect protein, this study utilized probiotic Bacillus subtilis (B. subtilis) and complex enzyme containing chitinase and protease to ferment the paste of Black Soldier Fly larva (BSFL), decomposing anti-nutritional factor chitin and protein in paste while inhibiting the proliferation of harmful microorganisms. The result indicated a 40 % degradation of chitin after fermentation, accompanied by an increase in the variety and quantity of amino acids and peptides, functional substances such as raffinose and cucurbitacin significantly increased, while the levels of antibiotics such as erythromycin and ofloxacin had decreased; after fermentation, there is a significant difference in the microbial distribution between bacteria, co-fermentation and CK, the indigenous microbiota of BSF and pathogenic bacteria such as Klebsiella pneumoniae and Clostridiaceae bacteria were significantly inhibited, anaerobic bacteria, including Anaerosalibacter, Caldicoprobacter and Tissierella, exhibit a marked increase; significant changes are detected in the carbon sources, amino acids, and key enzymes related to other metabolic pathways of B. subtilis during the fermentation process. Overall, we have developed a method for fermenting BSFL paste, aiming at enhance its probiotic properties, nutritional value, and safety. This study provided groundwork for utilizing fermented insects as a novel protein source for food and fodder.

Post-harvest air exposure is unavoidable during oyster transportation and storage, yet the physiological tolerance limits and underlying metabolic responses of commercially important oyster species remain poorly understood. While previous studies have focused on immediate post-harvest quality changes, there is limited knowledge about the time-dependent metabolic adaptations that determine product quality during extended air exposure. This study investigated the physiological and metabolic responses of Crassostrea hongkongensis during air exposure at 4 °C, focusing on identifying the optimal period for quality preservation. Using a combination of survival analysis, enzyme activity assays, and metabolomic profiling, we examined oysters exposed to air for up to 18 days, with particular emphasis on the critical first three days. Survival analysis showed 100 % survival rate at 4 °C through day 7, with mortality beginning thereafter, compared to significant mortality observed at 25 °C (complete mortality by day 7) and 37 °C (complete mortality by day 2). Analysis of antioxidant enzyme activities revealed complex, time-dependent changes, with robust responses observed within the first three days, indicating effective stress management. Metabolomic analysis identified 38 differentially abundant metabolites throughout the exposure period. Notably, the metabolic profile at day 3 showed a tendency to revert towards the control state, suggesting a temporary adaptive response. Key findings included stability in total antioxidant capacity (T-AOC) levels during the initial three days and subtle changes in flavor-related compounds, such as slight decreases in glutamate and aspartate levels. Correlation analyses revealed intricate interactions between enzyme activities and metabolites, highlighting complex stress response mechanisms. The relationship between T-AOC and key osmolytes underscored their critical role in maintaining cellular redox balance during the initial exposure period. Our findings suggest that the optimal window for maintaining C. hongkongensis quality during air exposure at 4 °C is within the first three days. During this period, oysters demonstrate effective adaptive responses, maintaining key quality attributes and nutritional value. Beyond this timeframe, the risk of quality degradation increases significantly. These results have important implications for the oyster industry, providing evidence-based guidelines for post-harvest handling, transportation, and storage practices. We recommend limiting air exposure during cold storage to no more than 3 days to ensure optimal product quality and consumer satisfaction.

Phosvitin (PV), a highly phosphorylated protein found in chicken egg yolk, possesses multiple bioactivities (including anti-aging and anticancer) and functional properties (including emulsifier and metal-binding capacities). The carbohydrate moiety attached to PV has been reported, but its N-glycan structure is unknown. In this study, we performed structural and quantitative analyses of N-glycans from PV using liquid chromatography-tandem mass spectrometry (MS/MS). N-glycan structures were identified using observed precursor ion m/z and MS/MS fragment ions. Each quantity was obtained relative to the total N-glycans (100%). Thirty-seven N-glycans were identified, including 22 sialylations with a negative charge (a sum of the relative quantity of each, 96.4%) comprising 13 mono- (31.6%), 7 di- (57.5%), 2 tri- (7.3%) sialylations. The sialylated N-glycan isomers with α2-3 (flexible conformation) and α2-6 (rigid conformation) linkages were distinguished using α2-3- and α2-3,6 sialidase treatments and intensity ratios of the N-acetylglucosamine and sialic acid ions (Ln/Nn) with different fragmentation stabilities. The α2-6/α2-6 (53.8%), α2-6 (31.6%), α2-3/α2-6/α2-6 (6.5%), and α2-3/α2-6 (3.7%) linkages in mono-, di, or tri-antennary structures were identified. These negatively charged structures may affect the emulsification and metal-binding capacity of PV. This is the first study to identify and quantify N-glycans in PV, including predominantly 22 sialylated N-glycan isomers with more rigid α2-6 linkages than α2-3 linkages.

Salmonella exhibits extensive genetic diversity, facilitated by horizontal gene transfer occurring within and between species, playing a pivotal role in this diversification. Nevertheless, most studies focus on clinical and farm animal isolates, and research on the pangenome dynamics of Salmonella isolates from retail stage of the animal food supply chain is limited. Here, we investigated the genomes of 950 Salmonella isolates recovered from retail chicken and pork meats in seven provinces and one municipality of China in 2018. We observed a strong correlation between Salmonella sublineage diversity and the accessory genome with meat type, revealing reduced diversity associated with increased resistance. Importantly, genes associated with antibiotic, biocide, and heavy metal resistance were unevenly distributed in Salmonella from retail chicken and pork. Pork Salmonella isolates showed a higher prevalence of copper and silver resistance genes, while chicken Salmonella isolates displayed a significant predominance of genetic determinants associated with cephalosporin and ciprofloxacin resistance. Moreover, co-occurrence patterns of resistance determinants and their interaction with mobile genetic elements also correlated with meat type. In summary, our findings shed light on how Salmonella achieves their ecological niche success driven by evolution and gene changes in the retail stage of the animal food supply chain.

Trichloroethylene (TCE) and toluene (TOL), which have been used for β-cyclodextrin (β-CD) synthesis, need to be properly inspected for quality assurance and safety of food additives. In this study, a combination of static headspace separation and gas chromatography-mass spectrometry (SH-GC-MS) was optimized for detecting those residual solvents in β-CD in the compatible safe and green chemistry. Sample injection amount for SH was determined to 100 μL with the minimum volume that provides the suitable accuracy. For the safety and accuracy of analysis, equilibrium conditions of solvents were considered and selected to 60°C for 45 min. Also, we found that the addition of salt, like CaCl, adversely affected recovery efficiency. Under the proposed condition, coefficients of determination (R) of both TCE and TOL were more than 0.99 between 0.05-10 mg/L concentrations. Recovery rates and relative standard deviation (RSD) of tested solvents were between 91.7-106.0% and 1.0-8.9%, respectively. From validation with two commercial β-CDs, both TCE and TOL presented lower than regulatory limits for food additives (1 ppm) with satisfactory RSDs (<20%). Collectively, the proposed analytical methods can contribute to safer, simpler, and greener inspection of residual chemicals present in foods for public health.

Brush border membrane (BBM) enzymes greatly affect the bioaccessibility and bioavailability of food nutrients. Despite their physiological importance, a step simulating the final stage of intestinal digestion has not yet been included in the harmonized protocols for in vitro digestion, primarily due to the challenges of replicating the dynamics of intestinal degradation. Herein, we propose an advancement toward a more physiologically relevant method, complementing the harmonized static gastric-duodenal digestion INFOGEST model with the missing small intestinal phase. BBM hydrolase activity, incubation time, at pH 7.2 were established to reproduce the small intestinal conditions. Skim milk powder, as a model of protein food, was subjected to the in vitro static digestion. Immediately after the duodenal phase, digesta were supplemented with BBM vesicles purified from pig jejunum. To comply with the dynamic nature of intestinal digestion and balance the spontaneous inactivation of hydrolases, BBM supplements were added every two hours throughout 6 h incubation time. Peptide degradation was monitored at each stage of digestion by amino acid analysis, free α-amino group assay, HPLC, LC-MS/MS. Hydrolysis by BBM peptidases led to a significant increase of free amino acids, reflecting the known level of amino acid adsorption (>90 %) in humans after eating milk proteins. LC-MS/MS analysis demonstrated that BBM hydrolases erode progressively the peptides released by gastro-duodenal processing up to stable sequence motifs. The approach described is particularly relevant when the endpoint is identifying the peptide sequences that cannot be further hydrolysed by digestive enzymes or to determine the amino acid bio-accessibility.

Deep fat frying is the most adopted process of producing fried food products; it involves mass and heat transfer to form fried products with good colour, crispiness, flavour, taste, and texture. However, frequent consumption of these products is a concern due to higher oil content that poses threats to human health. Hence, there is a need to find an alternative frying medium for deep fat frying of food products to obtain fried products having lower fat content. The structuring of liquid oil to convert it into semi-solid gel by the process of oleogelation forms oleogel. The use of oleogel as a frying medium gives fried products with good oxidative, textural, and sensory attributes. The Oleogelator used in the formulation of oleogel plays a significant role in maintaining the stability of oleogel. An increase in the oleo gelator concentration decreases the oil uptake in the fried product. The superior product quality and high consumer acceptance of oleogel fried products indicate that oleogel is a potential frying medium. The scope of the present review is to cover the heat and mass transfer perspective of the deep fat frying process, factors responsible for oil uptake in fried products, formulation and components of semi-solid system, discussion on various characteristics of semi-solid system as frying medium, comparative assessment of oil uptake in food fried in oleogel and conventional oil and finally covering specific examples showing the efficacy of liquid oil oleogel as a frying medium.

Consumer food preferences are constantly evolving, necessitating research to understand consumer intentions, habits, and attitudes. Dry aging was traditionally used for meat preservation and flavor enhancement. To assess current perceptions, an online questionnaire distributed via social media (snowball sampling) gathered data from 126 consumers. Out of all respondents, 75 % were non-consumers of dry-aged beef. After cluster analysis, the respondents were categorized into two distinct groups: Cluster 1, comprising a higher percentage of consumers (40.3 %), and Cluster 2, characterized by a lower percentage of consumers (11.6 %). Statistical analysis revealed a clear difference in perception before and after trimming the meat. Pre-trim visuals triggered negative associations like "contamination", "negative feelings" and "spoiled" among consumers of Cluster 2, while post-trimming stimuli elicited positive terms like "flavor" and "tenderness". Cluster 1 (with a higher proportion of consumers) was primarily motivated by "special occasions", to buy the dry-aged beef, whereas Cluster 2 was driven by "curiosity" despite "unfamiliarity" with the product. High cost was a significant barrier for consumers of Cluster 1, with 93 % of consumers mentioning it as a negative factor. However, the respondents of Cluster 2 expressed greater concern about unfamiliarity (92 %) and poor pre-trimmed appearance (88 %) compared to Cluster 1. These findings highlight the need for consumer education regarding dry-aged beef's qualities and advantages, as positive experiences and social influence significantly impact purchasing decisions. Promoting understanding and familiarity with dry-aged beef could significantly broaden its market appeal and consumption.

In each food business, a food safety culture (FSC) with a certain maturity level prevails. Previous research has demonstrated that the maturity level of the prevailing FSC can be assessed, but empirical proof of FSC maturity improvement remains limited especially in food processing companies. This study aimed to zoom in on the food safety culture improvement trajectory of four food processing case studies, focusing on human-organizational dimensions of food safety culture. First, a pre-assessment of the maturity of the prevailing food safety culture was executed in each case company (assessment time 1) by application of a validated mixed-methods methodology which includes three different tools (the food safety climate questionnaire, management interview, and on-site evidence collection visits). Based on this pre-assessment, underdeveloped dimensions or gaps in the prevailing food safety culture were identified to find improvement needs. In each of the 4 included distinct case companies, an intervention was implemented. In the first case company, case 1, a food safety key performance indicator (KPI) system was implemented as the intervention, with shared monitoring and shared responsibilities for KPI improvement. Coincidentally, case company 2 and case company 4 selected the same intervention. Case 2, as well as case 4, decided to implement structured group discussions with operators to collect input for collaborative action point selection, aiming for their active involvement in food safety. In case 3, a food safety culture check system was implemented for systematic reward and recognition. After intervention implementation, the post-assessment was conducted (assessment time 2), applying the exact same methodology as the pre-assessment. To investigate the extent of improvement, comparison of the pre- and post-assessment in each of the four cases was first done descriptively by comparing the means. Next, data collected via the food safety climate questionnaire was compared statistically via Mann-Whitney U tests. Analyses showed a substantial objective and subjective (employees' perceptions) improvement of the targeted food safety culture gaps in companies 1 and 2, demonstrating that food safety culture improvement was achievable through a science-based and cocreated intervention process and implementation plan compliance. In cases 3 and 4, marginal improvements and unchanged scores were revealed. Comparison of cases' trajectory characteristics and resulting success rates demonstrated that senior management involvement was essential for interventional success, as well as implementing culture interventions on an organizational or group level, instead of only including selected employees.

Rice bran, a by-product of rice processing, is rich in various nutrients. As one of the main components of rice bran, dietary fiber has a variety of potential health benefits, especially its probiotic effects on gut health. This study involved the preparation and characterization of soluble rice bran dietary fibers (RB-SDF) and insoluble rice bran dietary fibers (RB-IDF), followed by an investigation into their gastrointestinal probiotic impact and principal metabolites. These results showed that rice bran dietary fiber could promote the production of short-chain fatty acids and the growth of probiotics during the fermentation in vitro. Specifically, RB-SDF significantly stimulated the growth of Bacteroides, Parabacteroides, and Acinetobacter, while RB-IDF encouraged the expansion of Tyzzerella, Pseudoflavonifractor, and Lachnospiraceae_UCG_004. Both dietary fibers could reduce the relative abundance of Escherichia_Shigella and Fusobacterium. The differential metabolites identified by untargeted metabolomics were l-pyroglutamic acid, d-(+)-tryptophan, indole-3-lactic acid, sulfolithocholic acid, 4-hydroxybenzaldehyde, indicating that different carbohydrates could significantly affect the metabolic profile of gut microbiota. Our finding indicated that rice bran dietary fiber can produce beneficial metabolites and modulate microbial ecosystems, which deserve further development for health applications.