The incidence of skin sensitivity issues in human populations has increased steadily because of external factors, such as environmental changes and emotional stress. Skin sensitivity refers to a state of skin hyperreactivity that occurs under certain physiological or pathological conditions. Sensitive skin may manifest as redness, itching, and pain and even trigger skin diseases, such as eczema or dermatitis, in severe cases. This review discusses the sensitization mechanisms and characteristics of sensitive skin, with a focus on symptom alleviation through three key strategies: skin-barrier repair, reduction in TRPV1 receptor activity, and anti-inflammatory interventions utilizing active substances. The findings will enhance public knowledge regarding sensitive skin, promote further research and practical prevention and treatment methods, and provide theoretical support for developing soothing cosmetic products for sensitive skin.

The kelp gel edible granules developed utilizing the gel properties of alginate are prone to quality deterioration if improperly stored during the storage process. This study comprehensively investigated the quality changes of kelp gel edible granules stored at 4 °C and 25 °C by evaluating indicators such as total bacterial count, coliform bacteria, pH, relaxation time, color difference, appearance, texture characteristics, gel strength, and sensory scoring. The results showed that during the storage at 4 °C, the total bacterial count remained within the national standard range, the hardness and chewiness increased, the gel strength first increased and then decreased, the partial exudation of the bound water in the product occurred, and the sensory score slightly decreased, with an overall minor change in quality. During the storage at 25 °C, significant quality changes were observed, with the total bacterial count exceeding the national standard on the 20th day; additionally, the hardness, chewiness, and gel strength all initially increased and then decreased, both the bound water and the restrained water in the product exuded, the moisture stability decreased, and the sensory score significantly decreased between 16 to 20 days. The spoilage of the product was characterized by a significant water loss, reduction in volume, color change from bright green to dark yellow-brown, and a distinct smell of decaying algae. No coliform bacteria was detected in all products during the storage period. In summary, the shelf life endpoint of the product stored at 25 °C is 16 days, and the shelf life of the product stored at 4 °C is greater than 20 days. Storage at 4 °C can better maintain product quality, extend the shelf life, and effectively maintain the overall color of the product.

As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects on Takifugu flavidus quality. This study systematically evaluated its physicochemical properties and flavor profiles under different steaming durations by determining the water loss rate, mass loss rate, water distribution status, textural properties, color, and free amino acid content using an electronic nose, electronic tongue, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that the core temperature of the fish meat reached 70 °C after 9 min of steaming. With higher steaming time, its mass loss rate and water loss rate generally increased, though the water loss rate temporarily decreased at 10 min. The mass loss rate stabilized after 12.5 min. The hardness and chewiness of the fish meat increased significantly when steamed for 12.5 min or longer. After 5 min of steaming, the brightness value and yellow-blue value of the fish meat significantly increased, whereas the red-green value significantly decreased. The total free amino acid content showed a fluctuating upward trend and electronic tongue analysis revealed an increase in umami and richness after steaming. Electronic nose and HS-GC-IMS analyses demonstrated that the variety and content of volatile flavor compounds significantly increased with prolonged steaming. Sensory evaluation showed that the 10 min steaming group exhibited better texture and color, while the 15 min steaming group had the best odor. Therefore, the optimal steaming time for T. flavidus was determined to be 10–15 min. For home cooking, a 15 min steaming process achieves the peak abundance of flavor compounds and the highest sensory evaluation score. For the industrial production of pre-cooked meals, a 10 min steaming process can meet the doneness requirements while maintaining suitable textural properties and color stability. The findings of this study not only advance the scientific understanding of thermal processing effects on pufferfish quality attributes, but also establish a critical technological foundation for developing standardized industrial processing protocols and high-quality pre-prepared pufferfish products.

This study investigated the effects of high hydrostatic pressure (HHP; 200 MPa for 5–15 min) on tropomyosin (TM) immunoreactivity, in vitro digestive stability, and selected quality attributes of crab cakes prepared from Portunus trituberculatus. Western blotting and competitive indirect ELISA (ic ELISA) revealed that 200 MPa treatment significantly reduced TM IgG binding capacity, with the greatest reduction (21.19% decrease, p < 0.05) at 10 min. In vitro digestion showed that TM degraded most rapidly in simulated gastric and intestinal fluids following 200 MPa for 10 min. HHP treatment significantly enhanced water-holding capacity by converting free water to bound water, with optimal retention at 200 MPa for 10 min. Texture analysis indicated that the treatment at 200 MPa for 10 min showed outstanding performance in chewiness and made the crab cakes brighter and more reddish-yellow in color. Sensory evaluation confirmed that HHP-treated samples closely resembled conventionally cooked products in flavor and taste, exhibiting good acceptability. Overall, 200 MPa for 10 min was identified as the optimal HHP treatment condition under the present experimental conditions, as it significantly reduced the IgG-binding capacity of TM while synergistically improving water-holding capacity, texture, color, flavor, and taste stability of crab cakes. Therefore, this provides a feasible technical pathway for the development of high-quality pre-prepared crustacean foods with reduced immunoreactivity.