A fluorescence and solid phase extraction (SPE) adsorption nanomaterials of molecularly imprinted polymers (MIPs) based on quantum dot-grafted covalent organic frameworks (QD-grafted COFs) was prepared by one-pot surface-imprinting synthesis method. Amino groups of silane reagent were at the surface of QDs to coordinate COFs efficiently by Schiff-base reactions, providing thermal and chemical stability to MIPs. It also reacted with the phenolic hydroxyl groups of ferulic acid (FA) through non-covalent interactions. The nanomaterials were used as fluorescence sensing and SPE adsorption toward determination of ferulic acid. The MIPs based on QD-grafted COFs had good fluorescence response ability, and quenching linearly at concentrations of ferulic acid from 0.03 to 60 mg kg⁻¹, with a detection limit of 5 µg kg⁻¹. At the same time, it exhibited a good SPE adsorption ability, and the FA extraction was from 1.63 to 3.11 mg kg⁻¹ in grain by-products by SPE coupled with high performance liquid chromatography/mass spectrometry (HPLC/MS). The fluorescence and SPE-HPLC/MS were used for the efficient detection of ferulic acid in real samples with recovery values of 88–114% and 90–97%, respectively. Furthermore, the nanomaterials of MIPs based on QD-grafted COFs were used for FA detection with high sensitivity and selectivity, and it also increased the recycling of waste resources.

The industrial application of pea protein is limited due to its poor gelation properties. This study aimed to evaluate the effects of psyllium husk powder (PHP) on improving the rheological, textural, and structural properties of heat-induced pea protein isolate (PPI) gel. Scanning electron microscopy (SEM), intermolecular forces analysis, the quantification of the surface hydrophobicity and free amino groups, and Fourier transform infrared spectroscopy (FTIR) were conducted to reveal the inner structures of PPI-PHP composite gels, conformational changes, and molecular interactions during gelation, thereby clarifying the underlying mechanism. The results showed that moderate levels of PHP (0.5–2.0%) improved the textural properties, water holding capacity (WHC), whiteness, and viscoelasticity of PPI gel in a dose-dependent manner, with the WHC (92.60 ± 1.01%) and hardness (1.19 ± 0.02 N) peaking at 2.0%. PHP significantly increased surface hydrophobicity and enhanced hydrophobic interactions, hydrogen bonding, and electrostatic interactions in PPI-PHP composite gels. Moreover, the electrostatic repulsion between anionic PHP and negatively charged PPI in a neutral environment prevented the rapid and random aggregation of proteins, thereby promoting the formation of a well-organized gel network with more β-sheet structures. However, the self-aggregation of excessive PHP (3.0%) weakened molecular interactions and disrupted the continuity of protein networks, slightly reducing the gel strength. Overall, PHP emerged as an effective natural gel enhancer for the production of pea protein gel products. This study provides technical support for the development of innovative plant protein-based foods with strong gel properties and enriched dietary fiber content.

Enhancing the valorization of fruit processing by-products is pivotal for advancing the industry. Black mulberry wine residues, a by-product, contains some bioactive compounds, yet its antioxidant and anticancer potentials remain unverified. In this study, ultrasound-assisted enzymatic extraction was optimized by response surface methodology to obtain the flavonoids extracts from black mulberry wine residues, whose antioxidant capacity and anti-cancer activity in vitro was investigated. The results showed that under the optimal extraction conditions (enzyme ratio at pectinase:cellulose = 2:1, mixed enzyme concentration 0.31 mg/mL, enzymatic hydrolysis temperature 55.35 °C, enzymatic hydrolysis time 79.03 min, and ultrasonic time 22.71 min), the extracts from black mulberry wine residues (BMWR-E) reached 5.672 mg/g. At a concentration of 1.2 mg/mL, BMWR-E exhibited strong DPPH and hydroxyl radical scavenging activities. At a concentration of 2.5 mg/mL, BMWR-E showed a strong superoxide anion radical scavenging capacity, with no significant distinction compared to the positive control group (Vitamin C) (p > 0.05). Cell viability assay results showed that BMWR-E was non-toxic to normal BRL-3A cells when applied at concentrations of 0.1–0.3 mg/mL for an incubation period of 24 h, but BMWR-E exhibited the ability to inhibit the proliferation of HepG2 cells. At concentrations of 0.2 mg/mL and above, BMWR-E could induce late apoptosis of HepG2 cells by increasing the protein expression levels of Bax, caspase-3, and caspase-12, reducing the protein expression levels of Bcl-2, inducing cell cycle arrest at G0/G1 phase, thereby inhibiting the proliferation of HepG2 cells. The bioactive properties make BMWR-E possess potential in developing new antioxidants and anti-cancer agents, which would significantly enhance the economic worth of agricultural by-products in product processing. This research can improve the utilization rate of agricultural product processing by-products and protect the environment.

This study aimed to investigate the impact of selenium (Se) treatment on the accumulation of reactive oxygen species (ROS) and the expressions of related genes in broccoli. To achieve this, one group of broccoli heads was treated with a selenite solution of 2 mg L⁻¹, while another group was soaked in distilled water, serving as the control. The effects of these treatments were evaluated by analyzing the browning, hydrogen peroxide (H₂O₂) and malondialdehyde (MDA) contents, enzyme activity, and gene expression levels of WARK and RBOH. Our results show that the Se treatment effectively inhibited H₂O₂ accumulation in the broccoli and reduced harmful MDA levels. The inhibition of ROS accumulation following the Se treatment was associated with enhanced activity of the CAT and SOD enzymes, increased expression levels of BoCAT and BoSOD, and decreased expression levels of the WRKY and RBOH transcription factors. Our study provides insights into the mechanism of action of selenium and its potential application in vegetable storage.

Mycotoxins are a group of toxic metabolites produced by fungi that infect agricultural products. Consuming mycotoxin-contaminated foods and feeds can cause various adverse health effects in humans and animals. Therefore, developing rapid and sensitive analytical methods for detecting mycotoxins is an urgent task. The molecularly imprinted technique is an advanced analytical tool for the specific recognition and selective enrichment of target molecules. For the development of rapid detection methods for mycotoxins, synthesized molecularly imprinted polymers (MIPs) can serve as specific recognition elements. By integrating MIPs with various sensing platforms, such as solid-phase extraction, electrochemical sensors, fluorescence sensors, surface-enhanced Raman spectroscopy, and surface plasmonic resonance sensors, remarkable progress has been made in the detection of mycotoxins in foods. This review focuses on the advances in the application of MIPs for the rapid detection of various mycotoxins over the past five years. The development of new MIP synthesis methods is categorized and summarized. Moreover, the future potential of MIP-based methods for mycotoxin detection is also discussed and highlighted.