Alzheimer’s disease (AD) is a common neurological disease with recognition ability loss symptoms and a major contributor to dementia cases worldwide. Gastrodia elata Bl. (GE), a food of medicine–food homology, has been reported to have a mitigating effect on memory and learning ability decline. However, the effect of GE fermented by Lactobacillus plantarum, Acetobacter pasteurianus, and Saccharomyces (FGE) on alleviating cognitive deficits in AD was not studied. Mice were randomly divided into six groups, control, model, donepezil, low, medium, and high doses of FGE, and D-Galactose/Aluminum chloride (D-Gal/AlCl₃) was used to establish an AD-like mouse model. The results indicated that FGE could improve the production of neurotransmitters and relieve oxidative stress damage in AD-like mice, which was evidenced by the declined levels of amyloid-β (Aβ), Tau, P-Tau, acetylcholinesterase (AchE), and malondialdehyde (MDA), and increased acetylcholine (Ach), choline acetyltransferase (ChAT), and superoxide dismutase (SOD) levels in brain tissue. Notably, FGE could enhance the richness of the gut microbiota, especially for beneficial bacteria such as Lachnospira and Lactobacillus. Non-target metabolomics results indicated that FGE could affect neurotransmitter levels by regulating amino acid metabolic pathways to improve AD symptoms. The FGE possessed an ameliorative effect on AD by regulating neurotransmitters, oxidative stress levels, and gut microbiota and could be considered a good candidate for ameliorating AD.

The occurrence of type 2 diabetes mellitus (T2DM), a worldwide chronic disease, is mainly caused by insufficient insulin production and places a huge burden on the health system. Gastrodia elata Blume (GE), a food of medicine–food homology, has been reported to have the ability to inhibit glycosidase activity, indicating its potential in the treatment of diabetes. However, the main pharmacological components of GE for the treatment of T2DM have not been fully clarified. Therefore, this study aims to clarify the pharmacological components changes of GE with different drying methods and the treatment of T2DM using HPLC, network pharmacology, molecular docking and experimental evaluations. The results showed that the GE samples processed by the steam-lyophilized method possessed the highest total content of the six marker components and the strongest antioxidant and α-glucosidase inhibitory abilities. Meanwhile, the six marker compounds had a total of 238 T2DM-related gene targets. Notably, these active compounds have good affinity for key gene targets associated with T2DM signaling pathways. In conclusion, this study revealed that different drying methods of GE affect the content of its major active compounds, antioxidant capacity, α-glucosidase inhibitory capacity and potential pharmacological effects on T2DM, indicating that it is a potential treatment of T2DM.

Fresh burdock (Arctium lappa L.) roots were fermented with probiotic lactic acid bacteria, including Lactobacillus paracasei (L. paracasei), Lactobacillus plantarum (L. plantarum), and Lactobacillus casei (L.casei). The dynamic changes in volatile flavor compounds (VFCs) and microbial community succession were compared during fermentation. Subsequently, correlations between bacteria and characteristic VFCs were analyzed, and potential functions were predicted. The results show that the types of VFCs increased from 25 to 54, and the total content increased from 7.852 ± 1.025 to 48.325 ± 0.624 mg/kg after fermentation for 7 days. Notably, esters and alcohols increased significantly. A total of 42 VFCs were identified as contributors to the overall flavor profile of the fermented burdock root. Among these, ethyl caproate, acetaldehyde, isoamyl acetate, hexaldehyde, phenylacetaldehyde, linalool, and 3-methylbutanol were regarded as the primary characteristic VFCs. Microbial composition analysis revealed three dominant phyla, two dominant genera, and three dominant species. Among them, L. paracasei and L. plantarum were the dominant species during fermentation. L. paracasei was positively correlated with multiple characteristic VFCs and was considered the core functional species in terms of flavor formation. Notably, L. paracasei exhibited a very strong correlation with acetaldehyde (ρ = 0.99). PICRUST2 function prediction further revealed that carbohydrate metabolism and amino acid metabolism were the core pathways of microbial metabolism and important sources of flavor precursors. This study demonstrates that lactic acid bacteria fermentation could markedly improve the flavor quality of burdock roots. Moreover, the formation of VFCs was closely correlated with complex microbial metabolism during fermentation.

Fruit drying transforms a living, water-rich tissue into a stable food through coupled changes in moisture distribution, structure, color, nutrients, and aroma. Although drying technologies and non-destructive sensing have advanced rapidly, these fields have largely developed in parallel, leaving the relationship between quality formation and measurable process signals insufficiently resolved. Here, physical and chemical changes during drying are connected to the signals that can support quality prediction. Current evidence shows that moisture loss and surface appearance are the most tractable real-time targets. Texture, bioactive retention, and flavor remain less accessible because their signals depend more strongly on internal structure, reference chemistry, or sensory response. Optical, magnetic-resonance, thermal, volatile-sensing, and electrical approaches consequently provide complementary rather than interchangeable views of the product. Multimodal models improve prediction when the added signals resolve different aspects of drying, but redundant inputs can increase complexity without improving transferability. Progress toward intelligent fruit drying therefore depends on matching sensors to the evolving product state, validating models beyond individual batches and instruments, and linking predictions to practical process decisions. This process–quality perspective provides a basis for moving from retrospective quality assessment toward reliable monitoring and controlled drying.

Rosa roxburghii is a distinctive medicinal and edible plant resource. In an effort to uncover structurally novel secondary metabolites from this plant and explore their pharmacological potential, a phytochemical investigation of the fresh fruits of R. roxburghii led to the isolation of two new dihydroavicine alkaloids, roxburghcids D (1) and E (2), and a new triterpenoid glycoside, roxburghcid C (6), together with five known compounds (3–5, 7–8). The structures of the new compounds were unambiguously elucidated through extensive spectroscopic analyses (including 1D and 2D NMR and HRESIMS), quantum chemical calculations, and single-crystal X-ray diffraction. In bioassay evaluations, compounds 2 and 3 exhibited significant ABTS radical scavenging activities, with IC₅₀ values of 39.59 and 17.38 μM, respectively. Additionally, compounds 2, 6, and 8 exhibited modest α-glucosidase inhibitory activities, with inhibition rates of 33.13%, 38.61%, and 36.85%, respectively, at a concentration of 100 μM. Furthermore, compounds 2 and 4 showed significant cytotoxicity against the A549 human cancer cell lines, with IC₅₀ values of 7.23 and 8.36 μM, respectively. This study represents the first report of alkaloids isolated from R. roxburghii, enriching its phytochemical profile and providing valuable chemotaxonomic insights for this species.

Drying is widely used to stabilize foods, but long processing times and thermal exposure increase energy demand and can impair color, texture, nutrients, and flavor. Cold plasma (CP) pretreatment has attracted interest as a nonthermal strategy for accelerating moisture removal while maintaining product quality. This critical review examines CP pretreatment-assisted drying across food materials by linking structural remodeling with redox regulation and metabolic responses. Current evidence shows that changes in surface wettability, cuticular barriers, cell-wall and membrane integrity, and pore connectivity can facilitate water migration and shorten drying. CP-associated modulation of browning enzymes, oxidative status, and bioactive or flavor-related metabolites may also influence color, antioxidant capacity, nutrient retention, and flavor. However, these effects vary with discharge mode, treatment intensity, gas composition, pressure, temperature, and food-matrix properties. Excessive exposure can instead aggravate oxidation and diminish product quality. Current mechanistic evidence is strongest for plant foods and edible fungi and remains limited for animal-source foods. Together, these findings link plasma-generated chemical and physical agents to structural, biochemical, and drying responses. They provide a basis for defining material-specific operating windows and developing reproducible, safe, and scalable CP pretreatment-assisted drying of foods.