ABSTRACT
Open spreading and cooling of solid-state fermented grains for strong-aroma Baijiu releases uncollected volatile aromas, resulting in flavor loss and air pollution. Four sampling methods (a constant-flow sampler and 300 W, 260 W, 220 W fans) were used to collect waste gas from a Yibin distillery; samples were enriched by Tenax-TA and analyzed via GC-MS. The constant-flow sampler afforded better peak resolution but lower total peak area (2.3×109). The 300 W fan captured the most volatiles (4.6×109 peak area). Moreover, the grain feeding inlet showed the highest collection efficiency. Constant-flow sampling fits laboratory qualitative analysis, while 300 W fan parameters guide industrial exhaust recovery, with the feed inlet recommended as the optimal sampling site.

ABSTRACT
To clarify the main spoilage bacteria of refrigerated pork and their spoilage characteristics, and to provide theoretical support for the optimization of precision preservation technology for pork, this study focused on fresh pork refrigerated at 4 °C until the end of its spoilage stage. A total of 8 dominant spoilage bacterial strains were isolated and purified from the spoiled pork samples, including 6 Gram-positive bacilli and 2 Gram-negative bacilli. Strain identification was performed through morphological observation, Gram staining, and 16S rDNA gene sequencing. The identification results showed that 6 of the core strains were Bacillus cereus, and the other 2 belonged to the genus Proteus. Among the isolates, Bacillus cereus exhibited the highest abundance and the strongest spoilage potential, making it the dominant spoilage bacterium in the refrigerated pork. Subsequently, the screened core dominant spoilage bacterial strains were inoculated back into fresh pork tenderloin. The results indicated that the rising rates of pH value, water loss rate, and TVB-N content of the pork samples inoculated with this bacterium during the refrigerated period were significantly higher than those of the control group, and the degree of color deterioration was more severe. This study confirmed that Bacillus cereus is the key spoilage bacterium during the refrigerated storage of fresh pork.

ABSTRACT
To overcome the limitations associated with the high volatility, pungent odor, and restricted application of α-terpineol in food packaging, α-terpineol-loaded microcapsules were prepared using the ionic gelation method, with α-terpineol as the core material and chitosan (CS) as the wall material. Based on single-factor experiments, the preparation process was further optimized using response surface methodology. The results demonstrated that the mass ratio of CS to α-terpineol, the mass ratio of CS to sodium tripolyphosphate (TPP), and the pH of the chitosan solution significantly affected the encapsulation efficiency, with the degree of influence ranked as follows: CS: α-terpineol > CS: TPP > pH. The optimal preparation conditions were determined as follows: CS: α-terpineol ratio of 1:0.75, CS:TPP ratio of 2.2:1, and pH 4.9, under which the encapsulation efficiency reached 73.85%. Under these optimized conditions, the microcapsules exhibited superior sustained-release behavior in phosphate buffer solution (pH 7.4), with a cumulative release rate of only 35.8% after 312 h. The developed microencapsulation system effectively retarded the diffusion rate of α-terpineol, providing an important basis for its broader application in food packaging systems.

ABSTRACT
Using cellulose as raw material, dialdehyde cellulose (DAC) was prepared via selective oxidation with sodium periodate. Single-factor and orthogonal experiments were conducted to optimize the oxidation conditions (sodium periodate concentration, suspension pH, and reaction time) and to evaluate their effects on the aldehyde content and sample retention rate of DAC. The structural characteristics and antibacterial performance of DAC films were also investigated. The results showed that the optimal preparation conditions were sodium periodate concentration of 7%, suspension pH of 3.0, and reaction time of 4.0 h. Under these conditions, the aldehyde content of DAC reached 83%, and the sample retention rate was 80.33%. Meanwhile, The order of influence of each factor on the aldehyde group content is as follows: sodium periodate concentration > reaction time > suspension pH. Fourier transform infrared spectroscopy (FTIR) revealed a new characteristic peak at 1712 cm⁻¹ corresponding to aldehyde groups, confirming successful oxidation. Scanning electron microscopy (SEM) showed increased surface roughness, etching marks, and local damage after oxidation. The DAC film exhibited antibacterial activity against Staphylococcus aureus, Escherichia coli, and Bacillus anthracis, with inhibition zone diameters of 1.50 mm, 8.33 mm, and 6.90 mm, respectively (P < 0.05), whereas the unmodified cellulose film showed no inhibitory effect. These results indicate that oxidation treatment endows DAC with significant antibacterial properties, providing a theoretical basis for the development of food preservative and active packaging materials.

ABSTRACT
Rabbit meat, as a high-quality white meat with high protein, low fat, and low cholesterol, ranks among the world's leading in terms of production and sales scale in China. To meet the demand of the prepared food track, a preconditioned Zanthoxylum armatum-flavored rabbit meat slice was developed. The effects of three refrigeration temperatures (1℃, 4℃, and 7℃) on total volatile basic nitrogen (TVB-N), total bacterial count, coliforms, pH value, sensory quality, and color of rabbit meat slices during storage were investigated. The results showed that both storage time and temperature had significant effects on the quality of rabbit meat slices. With the extension of storage time, TVB-N content, total bacterial count, and coliforms increased continuously, pH value first decreased and then increased, and sensory quality deteriorated gradually; the higher the temperature, the faster the deterioration rate. Regarding color parameters, the decreases in L* (lightness) and b* (yellowness) values intensified with increasing temperature, while a* (redness) value first decreased and then increased, followed by abnormal reddening in the late storage period. Based on Chinese national standards and sensory thresholds, a shelf-life model was established by combining the Arrhenius model with kinetics, using TVB-N as the core indicator. The predicted shelf lives were 12.1 days for the 1℃ group, 10.5 days for the 4℃ group, and only 9.5 days for the 7℃ group.

ABSTRACT
This study investigated Liparis nervosa, an Orchidaceae medicinal plant, to systematically optimize its fermentation process using microbial fermentation technology and to evaluate its therapeutic potential against ulcerative colitis (UC). Based on single-factor experiments and orthogonal design, total antioxidant capacity was used as the primary evaluation index, and the optimal fermentation conditions were determined as follows: 1% aqueous extract concentration, fermentation temperature of 35 °C, and fermentation time of 4 days. Under these conditions, the antioxidant activity of the fermented product was significantly enhanced, accompanied by increased flavonoid content and hydroxyl radical scavenging capacity, while total phenolic content decreased, suggesting that fermentation promotes structural transformation and functional optimization of bioactive components. In a dextran sulfate sodium (DSS)-induced mouse model of UC, fermented Liparis nervosa extract significantly improved general physiological conditions, reduced the disease activity index (DAI), and alleviated colon shortening and tissue damage. At the molecular level, fermented Liparis nervosa downregulated pro-inflammatory cytokines, including TNF-α, IL-6, and NF-κB, while upregulating intestinal barrier-related proteins such as ZO-1, Claudin-1, and Mucin-2, thereby promoting mucosal repair. In conclusion, optimized fermentation enhances the antioxidant and anti-inflammatory activities of Liparis nervosa, enabling it to ameliorate UC through multiple mechanisms, including inflammation suppression, intestinal barrier restoration, and modulation of gut microbiota. This study provides a theoretical and experimental basis for the development of Liparis nervosa-based functional foods and traditional Chinese medicinal preparations.

ABSTRACT
This study aimed to develop a novel method for the green synthesis of selenium nanoparticles (SeNPs) using an aqueous extract of Kyllinga brevifolia, providing a safe and efficient nanomaterial preparation technology for food preservation. The extract was prepared by the water extraction method and reacted with sodium selenite solution at 100℃. After 48 h of incubation, the product was purified by centrifugation and freeze-dried to obtain SeNPs. The nanoparticles were characterized using gas chromatography-mass spectrometry (GC-MS), ultraviolet-visible (UV-Vis) spectroscopy, scanning electron microscopy (SEM), Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD), and dynamic light scattering (DLS). Their antioxidant activity was evaluated by DPPH and ABTS radical scavenging assays. The results showed that the reaction solution changed from transparent brownish-red to turbid brick-red, with a maximum absorption peak at 407 nm. SEM revealed uniform spherical nanoparticles. XRD patterns exhibited diffraction peaks at 2θ angles of 21.80°, 23.74°, and 29.92°, consistent with the JCPDS standard. DLS measurements indicated an average particle size of 66.44 nm, a polydispersity index (PDI) of 0.1153, and a zeta potential of -16.69 mV. GC-MS identified 17 active components, among which linoleic acid, oleic acid, and 4-hydroxy-2,5-dimethylfuran-3(2H)-one-containing C=C bonds and -OH groups-reduced Se4+ to Se0 and exerted capping and stabilizing effects. The DPPH and ABTS radical scavenging assays demonstrated concentration-dependent antioxidant activity of the SeNPs. This study successfully transformed an invasive weed into functional nanomaterials. The established green synthesis method is simple, environmentally friendly, and low-cost, laying a theoretical foundation for the application of SeNPs in fruit and vegetable preservation and functional food development.