Carbon-based nanomaterials have become the subject of intensive interest because their intriguing physical and chemical properties are different from those of their bulk counterparts, leading to novel applications in smart sensors. Mycotoxins are secondary metabolites with different structures and toxic effects produced by fungi. Mycotoxins have low molecular weights and highly diverse molecular structures, which can induce a spectrum of biological effects in humans and animals even at low concentrations. A tremendous amount of biosensor platforms based on various carbon nanocomposites have been developed for the determination of mycotoxins. Therefore, the contents of this review are based on a balanced combination of our own studies and selected research studies performed by academic groups worldwide. We first address the vital preparation methods of biorecognition unit (antibodies, aptamers, molecularly imprinted polymers)-functionalized carbon-based nanomaterials for sensing mycotoxins. Then, we summarize various types of smart sensors for the detection of mycotoxins. We expect future research on smart sensors to show a significant impact on the detection of mycotoxins in food products.

Presently, antibiotic resistant bacteria (ARB) have been commonly found in environment, such as air, soil and lakes. Therefore, it is urgent and necessary to prepare antimicrobial agents with excellent anti-antibiotic resistant bacteria. In our research, poly-ethylene glycol functionalized molybdenum disulfide nanoflowers (PEG-MoS₂ NFs) were synthesized via a one-step hydrothermal method. As-prepared PEG-MoS₂ NFs displayed excellent photothermal conversion efficiency (30.6%) and photothermal stability. Under 808 nm NIR laser irradiation for 10 min, the inhibition rate of tetracycline-resistant Bacillus tropicalis and Stenotrophomonas malphilia reached more than 95% at the concentration of 50 μg/mL. More interestingly, the photothermal effect of PEG-MoS₂ NFs could accelerate the oxidation of glutathione, resulting in the rapid death of bacteria. A functionalized PEG-MoS₂ NFs photothermal anti-antibiotic resistant system was constructed successfully.

To enrich the flavor compounds and retain the content of polyphenolics in grape juice (GJ) under long-term storage, Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lacticaseibacillus paracasei, were screened and the optimal fermentation conditions were determined as fermentation temperature of 41.2 °C for 24 h with an initial LAB density of 8.5 × 10⁶ CFU/mL. Surprisingly, the retention rates of TPC still remained at 50% after storage for 45 days at 4 °C. Moreover, 251 different metabolites were identified, include 23 polyphenolics, 11 saccharides, and 9 organic acids. Most importantly, the total content of polyphenolics reserved was 92.65% at the end of fermentation. Among them, ephedrannin A content significantly decreased; however, 2′,6′-Di-O-acetylononin gradually increased with the fermentation time, which resulted in FGJ maintaining excellent bioactivity. Meanwhile, organic acid content (palmitoylethanolamide, tetraacetylethylenediamine) increased with saccharides (linamarin) decreasing, which leads to FGJ having a unique taste. Furthermore, a total of 85 Volatile organic compounds (VOCs) were identified, mainly including esters, aldehydes, and alcohols. Interestingly, key VOCs could be formed by carboxylic acids and derivatives, and fatty acyls via complex metabolic pathways.

Raw camel milk is generally contaminated with varied microbiota, including antibiotic–resistant bacteria (ARB), that can act as a potential pathway for the spread of antibiotic resistance genes (ARGs). In this study, high–throughput quantitative PCR and 16S rRNA gene–based Illumine sequencing data were used to establish a comprehensive understanding of the antibiotic resistome and its relationship with the bacterial community in Bactrian camel milk from Xinjiang. A total of 136 ARGs and up to 1.33 × 10⁸ total ARG copies per gram were identified, which predominantly encode resistance to β–lactamas and multidrugs. The ARGs’ profiles were mainly explained by interactions between the bacteria community and physicochemical indicators (77.9%). Network analysis suggested that most ARGs exhibited co–occurrence with Corynebacterium, Leuconostoc and MGEs. Overall, raw camel milk serves as a reservoir for ARGs, which may aggravate the spread of ARGs through vertical and horizontal gene transfer in the food chain.

Microbial detoxification, as an environmentally friendly strategy, has been widely applied for benzo[a]pyrene (BaP) degradation. Within this approach, food-derived microbial strains offer unique advantages in safety, specificity, and sustainability for detoxifying food-borne BaP. In this study, we aimed to explore the potential of such strains in BaP degradation. Bacillus mojavensis TC-5, a strain that degrades BaP, was isolated from kefir grains. Surprisingly, 12 genes encoding dehydrogenases, synthases, and oxygenases, including betB, fabHB, qdoI, cdoA, and bioI, which are related to BaP degradation, were up-regulated by 2.01-fold to 4.52-fold in TC-5. Two potential degradation pathways were deduced. In pathway I, dioxygenase, betaine aldehyde dehydrogenase, and beta-ketoacyl-ACP synthase III FabHB act sequentially on BaP to form 4H-pyran-4-one,2,3-dihydro-3,5-dihydroxy-6-methyl via the phthalic acid pathway. In the presence of the cytochrome P450 enzyme, BaP progressively mediates ring cleavage via the anthracene pathway, eventually forming 3-methyl-5-propylnonane in pathway II. Notably, TC-5 achieved an impressive BaP removal efficiency of up to 63.94%, with a degradation efficiency of 32.89%. These results suggest that TC-5 has significant potential for application in addressing food-borne BaP contamination. Moreover, our findings expand the application possibilities of Xinjiang fermented milk products and add to the available green strategies for BaP degradation in food systems.

Fermented products have recently garnered substantial interest in both research and commercial contexts. Although probiotic fermentation is predominantly practiced with dairy, fruits, vegetables, and grains, its application to dual-purpose food-medicine materials like Ganoderma lucidum has been comparatively underexplored. In this study, Ganoderma lucidum fermented juice (GFJ) served as the substrate and was fermented with five probiotic strains. The optimal inoculation ratios—determined by employing a uniform design experiment—were as follows: Bifidobacterium animalis 6.05%, Lacticaseibacillus paracasei 9.52%, Lacticaseibacillus rhamnosus 6.63%, Pediococcus pentosaceus 21.38%, and Pediococcus acidilactici 56.42%. Optimal fermentation parameters established by response surface methodology included 24 h of fermentation at 37 °C, a final cell density of 5 × 10⁶ CFU/mL, and a sugar content of 4.5 °Brix. Experiments with RAW264.7 macrophages revealed that GFJ significantly promoted both phagocytic activity and nitric oxide (NO) secretion, indicating enhanced immune characteristics as a result of fermentation. Untargeted metabolomics profiling of GFJ across different fermentation stages showed upregulation of functional metabolites, including polyphenols, prebiotics, functional oligosaccharides, and Ganoderma triterpenoids (GTs)—notably myricetin-3-O-rhamnoside, luteolin-7-O-glucuronide, raffinose, sesamose, and Ganoderma acids. These increments in metabolic compounds strongly correlate with improved functional properties in GFJ, specifically heightened superoxide dismutase activity and immunomodulatory capacity. These results highlight an effective approach for developing functionally enriched fermented products from medicinal fungi, with promising applications in functional food and nutraceutical industries.