Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative productio...Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.展开更多
We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijin...We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest展开更多
We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijin...We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest scientific results in food science,nutriology,展开更多
Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raise...Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.展开更多
Artificial Intelligence(AI)has the potential to dramatically change the field of healthcare and nutrition by imitating human cognitive processes.This field involves smart machine-based applications,such as Machine Lea...Artificial Intelligence(AI)has the potential to dramatically change the field of healthcare and nutrition by imitating human cognitive processes.This field involves smart machine-based applications,such as Machine Learning(ML),neural networks,and natural language processing to tackle and solve various issues.The current study’s purpose is to highlight specific AI-based applications that are currently being employed in the fields of nutrition and healthcare.The published data from various search engines,such as PubMed/Medline,Google Scholar,Scopus,Web of Science,and Science Direct,were used for col-lecting the relevant data.The study depicts that there are several AI-based approaches and methods available for by improv-ing diagnosis and treatment,lowering costs,and increasing access to healthcare facilities.Although AI cannot replace the personal touch,empathy,and emotional support provided by healthcare professionals.These approach assistances expanding rapidly are of great use.However,it is crucial to be careful and make sure that moral considerations are given top priority.展开更多
Fibrillization endows food proteins with anisotropic nanostructures,significantly enhancing their functional properties.The resultant food protein fibrils(FPFs)have garnered attention for their diverse applications ac...Fibrillization endows food proteins with anisotropic nanostructures,significantly enhancing their functional properties.The resultant food protein fibrils(FPFs)have garnered attention for their diverse applications across the food industry.However,the full potential of FPFs is hindered by inherent challenges,particularly their limited stability.This review critically examines the formation of FPFs in food processing,the new protein sources,and on the modification strategies of FPFs,thereby unlocking new avenues for FPF utilization in food processing.In particular,the strategies during and after fibrillization are highlighted.The first strategy is to modify the structure and function of protein fibrils by influencing fibrillization,such as through pretreatment,incubation conditions,nuclei induction,and ingredient interactions.The second strategy is to modify the mature FPFs by regulating their properties and interactions with other components.The review also discusses the potential applications and challenges of FPFs in food systems,such as food preservation,functional food design,and novel delivery carriers.展开更多
Food allergy(FA) is an aberrant immune response triggered by the ingestion of a food antigen.Ovalbumin(OVA)-sensitized and challenged BALB/c mice were orally administered heat-killed(HK)-Lactobacillus paracasei JY56.I...Food allergy(FA) is an aberrant immune response triggered by the ingestion of a food antigen.Ovalbumin(OVA)-sensitized and challenged BALB/c mice were orally administered heat-killed(HK)-Lactobacillus paracasei JY56.In this work,HK-L.paracasei JY56 alleviated the FA-induced decrease in body weight and rectal temperature and reduced the allergy score.Serum analysis showed that HK-L.paracasei JY56 reduced the levels of specific antibodies(OVA-specific Immunoglobulin E(sIgE) and OVA-specific Immunoglobulin G(sIgG)) and allergic mediators(histamine and mast cell protease) in FA mice.In addition,HK-L.paracasei JY56 also could alleviate OVA-induced FA by suppressing T helper(Th)2 and Th17-type immune responses,which was evidenced by the regulation of splenic lymphocyte subpopulations and associated cytokine secretion.Moreover,jejunal histological analysis and intestinal barrier function related gene expression measurement were performed to verify the intestinal barrier repair of HK-L.paracasei JY56.Meanwhile,the TLR4/NF-κB inflammatory pathway activation was inhibited by HK-L.paracasei JY56 at gene and protein levels.Finally,HK-L.paracasei JY56 was performed to modulate the gut microbiota structure and increase the levels of short-chain fatty acids.In conclusion,HK-L.paracasei JY56 could alleviate OVA-induced FA in multiple ways,and this study provides a theoretical basis for the application of inactivated probiotics in functional foods for FA.展开更多
With the development of globalization,international communication in the food industry has become increasingly frequent.Mastering English skills related to the food profession can help students communicate effectively...With the development of globalization,international communication in the food industry has become increasingly frequent.Mastering English skills related to the food profession can help students communicate effectively with international peers,enhance their adaptability in international enterprises,and boost their employment competitiveness,thereby expanding career development opportunities.The food professional English course is a mandatory subject set by universities to cultivate high-quality talents in the food field,enabling students to better understand the food cultures and consumption habits of different countries and regions.Furthermore,mastering relevant English skills allows students to access cutting-edge food science research techniques and the latest scientific achievements,promoting innovation in research levels.To enhance the cultivation of English skills and comprehensive qualities among food professionals,which will have a profound impact on their future learning,research,and career development,this article primarily analyzes the teaching reform pathways for food professional English courses under the new conditions of globalization and artificial intelligence.It was hoped that the viewpoints presented in this article can provide relevant guidance for the improvement and enhancement of food professional English courses.展开更多
Cadmium accumulation in seafood has become a major concern for human health.Recently,there has been an increasing focus on the potential risks associated with food-borne fluorescent carbon dots(CDs)that are formed dur...Cadmium accumulation in seafood has become a major concern for human health.Recently,there has been an increasing focus on the potential risks associated with food-borne fluorescent carbon dots(CDs)that are formed during the thermal processing of seafood.The co-occurrence of cadmium and CDs from cooked seafood become a common phenomenon and co-exposure of them to human has been an inevitable route during long-term seafood consuming.In addition,it has been widely recognized that CDs can be used as nanocarriers for metal ion chelation for their transport into organisms,thereby,they could influence the bioavailability of metal ion.While there have been numerous studies on the toxic effects of cadmium or CDs,none have explored the combined toxicity of food-borne CDs from clams(CCDs)and Cd^(2+).In this study,we investigated the single or co-exposure(combined exposure)of Cd^(2+)and CCDs on PC12 cells to investigate the combined toxicity of them.Our analysis of cell viability revealed that CCDs significantly augmented the cytotoxicity induced by Cd^(2+).More in-depth metabolomics and lipidomics investigation indicated that the combined exposure of Cd^(2+)and CCDs led to significant metabolic disorders,causing an antagonistic effect on energy metabolism,and a synergistic effect on amino acids and lipids metabolism.The disturbance in metabolomics and lipidomics was further supported by the disruption of mitochondrial membrane potential and the accumulation of reactive oxygen species following co-exposure.These findings provide new evidence that support the enhanced cytotoxicity of Cd^(2+)by the CCDs derived from the thermal processing of clams.This study also declares the necessary that prioritize the investigation of the potential impact of other thermal processing hazards originating from heat-processed foods on the toxicity of heavy metal ions.展开更多
With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-leng...With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.展开更多
In order to ensure food safety,controlling foodborne pathogen contamination is of utmost importance.Growing apprehensions regarding the safety of synthetic antimicrobials,due to their adverse health effects,have promp...In order to ensure food safety,controlling foodborne pathogen contamination is of utmost importance.Growing apprehensions regarding the safety of synthetic antimicrobials,due to their adverse health effects,have prompted a search for alternative options.Plant natural products(PNPs)with antimicrobial activity are being explored as a viable alternative.Among the various antimicrobial natural products studied,plant essential oils,plant flavonoids,plant polyphenols,plant polysaccharides,and plant antimicrobial peptides have been identified as potential candidates.PNPs demonstrate a diverse array of antimicrobial mechanisms,encompassing cell wall and membrane damage,interference with genetic replication,disruption of energy metabolism,and induction of oxidative stress at the single-cell level,as well as inhibition of biofilm formation and quorum sensing at the population level.Certain PNPs have been harnessed as natural antimicrobial agents for the food preservation.The utilization of encapsulation technology proves to be an effective strategy in protecting PNPs,thereby ensuring good antimicrobial efficacy,enhanced dispersibility,and controlled release within food products.The utilization of nanoemulsions,nanoliposomes,edible packaging,electrospun nanofibers,and microcapsules formed by encapsulation has enriched the ways in which PNPs can be applied in food preservation.Although PNPs have great potential in food preservation,their widespread application in the food industry is currently constrained by factors such as production costs,safety concerns,and legal considerations.Chemical synthesis and biosynthesis pathways offer viable strategies for reducing the cost of producing PNPs,and ongoing efforts to assess safety and improve regulatory frameworks are likely to facilitate the broader adoption of PNPs in food preservation practices.This article provides an overview of the main types of PNPs with antimicrobial activity and their properties,focusing on their mechanisms of action.Additionally,it summarizes the use of PNPs in food preservation and discusses the characteristics and applications of different encapsulation technologies.Lastly,the paper briefly analyzes current limitations and proposes potential future trends for this field.展开更多
The novel identified receptor,GPR103,now renamed QRFPR(also referred to as SP9155 or AQ27),is the endogenous receptor for the neuropeptide QRFP(also referred to as 26RFa).The distribution pattern,structure,and biologi...The novel identified receptor,GPR103,now renamed QRFPR(also referred to as SP9155 or AQ27),is the endogenous receptor for the neuropeptide QRFP(also referred to as 26RFa).The distribution pattern,structure,and biological actions,such as feeding behavior,bone formation,and hormone secretion of QRFPR have been largely described in chordate species,while no research on QRFPR has been reported in non-chordate species.Here,the first non-chordates QRFP-like peptide receptor gene in the cephalopod Sepiella japonica(Sj_QRFPLR)was identified and characterized.Evidence from multiple alignments,phylogenetic analysis,and in vitro subcellular localization analysis indicated that Sj_QRFPLR is a class A GPCR and it belongs to the QRFPR family.Meanwhile,QRFPR is likely to be structurally conserved in cephalopod species.In situ hybridization and RT-PCR data revealed a widespread distribution pattern of Sj_QRFPLR in multiple function lobes of the female brain and numerous peripheral tissues in both male and female cuttlefish.Subsequently,a food deprivation and refeeding experiment showed that Sj_QRFPLR is likely to stimulate food intake in cuttlefish.Additionally,a possible link between Sj_QRFPLR and immune response was briefly detected in cuttlefish.The results will contribute to our understanding of QRFPR in the cephalopod as well as the peptidergic regulation of the QRFP/QRFPR system in non-chordates.展开更多
In this work,a highly sensitive electrochemical sensor based on Zn-doped copper gallium oxide@ordered mesoporous carbon(Zn-CuGaO_(2)@CMK-3)for signal amplification was successfully developed for the simultaneous detec...In this work,a highly sensitive electrochemical sensor based on Zn-doped copper gallium oxide@ordered mesoporous carbon(Zn-CuGaO_(2)@CMK-3)for signal amplification was successfully developed for the simultaneous detection of sunset yellow(SY)and tartrazine(TZ)in foods.Compared with CuGaO_(2)@CMK-3,Zn-CuGaO_(2)@CMK-3 offered enhanced conductivity and catalytic properties owing to the improved carrier density,which was beneficial to the electrooxidation of SY and TZ.Under the optimal testing conditions,the constructed Zn-CuGaO_(2)@CMK-3/GCE sensor offered a wide linear concentration range(0.25-100.00μmol/L)for the detection of both SY and TZ.The limits of detection for SY and TZ were 0.044 and 0.059μmol/L,respectively.Recovery experiments were performed in milk,white vinegar and biscuit samples,yielding satisfactory recoveries(82.70%-114.80%).Furthermore,the sensor was successfully applied to the determination of the SY and TZ residues in two kinds of carbonated drinks,and the results were nearly consistent with those detected by the high performance liquid chromatography(HPLC)method(P>0.05).展开更多
Food allergy has become a global concern.Spleen tyrosine kinase(SYK)inhibitors are promising therapeutics against allergic disorders.In this study,a total of 300 natural phenolic compounds were firstly subjected to vi...Food allergy has become a global concern.Spleen tyrosine kinase(SYK)inhibitors are promising therapeutics against allergic disorders.In this study,a total of 300 natural phenolic compounds were firstly subjected to virtual screening.Sesamin and its metabolites,sesamin monocatechol(SC-1)and sesamin dicatechol(SC-2),were identified as potential SYK inhibitors,showing high binding affinity and inhibition efficiency towards SYK.Compared with R406(a traditional SYK inhibitor),sesamin,SC-1,and SC-2 had lower binding energy and inhibition constant(Ki)during molecular docking,exhibited higher bioavailability,safety,metabolism/clearance rate,and distribution uniformity ADMET predictions,and showed high stability in occupying the ATP-binding pocket of SYK during molecular dynamics simulations.In anti-dinitrophenyl-immunoglobulin E(Anti-DNP-Ig E)/dinitrophenyl-human serum albumin(DNP-HSA)-stimulated rat basophilic leukemia(RBL-2H3)cells,sesamin in the concentration range of 5-80μmol/L influenced significantly the degranulation and cytokine release,with 54.00%inhibition againstβ-hexosaminidase release and 58.45%decrease in histamine.In BALB/c mice,sesamin could ameliorate Anti-DNP-Ig E/DNP-HSA-induced passive cutaneous anaphylaxis(PCA)and ovalbumin(OVA)-induced active systemic anaphylaxis(ASA)reactions,reduce the levels of allergic mediators(immunoglobulins and pro-inflammatory cytokines),partially correct the imbalance of T helper(Th)cells differentiation in the spleen,and inhibit the phosphorylation of SYK and its downstream signaling proteins,including p38 mitogen-activated protein kinases(p38 MAPK),extracellular signalregulated kinases(ERK),and p65 nuclear factor-κB(p65 NF-κB)in the spleen.Thus,sesamin may be a safe and versatile SYK inhibitor that can alleviate Ig E-mediated food allergies.展开更多
The development of rodent models that accurately reflect the pathogenesis of alcoholic liver disease(ALD)in humans is crucial for evaluating the nutritional intervention of food bioactive ingredients in ALD.Although v...The development of rodent models that accurately reflect the pathogenesis of alcoholic liver disease(ALD)in humans is crucial for evaluating the nutritional intervention of food bioactive ingredients in ALD.Although various models have been employed to establish ALD models over the past few decades,most successful cases are associated with high mortality rates,operational difficulties,and incompatibility formation mechanism compared to human ALD.However,the ALD models established by oral administration that simulate human drinking behavior often fail to induce significant liver damage.Therefore,it is imperative to explore simple and effective modes of oral administration for establishing ALD models consistent with the pathophysiological process of human ALD.Herein,we summarized the pathogenesis of ALD and discussed several issues related to construct ALD models with rodents(mainly mice and rats)by oral administration,including animal selection,animal feeding,alcohol intervention,and evaluation criteria.The purpose of this review is to provide a standardized and efficient formula for ALD modeling,so as to facilitate efficacy evaluation and mechanism analysis of food bioactive ingredients in ALD.展开更多
This study examines the role of maize in food security and economic stability,focusing on its response to climate change and strategies to enhance resilience.Using a qualitative descriptive research methodology,the st...This study examines the role of maize in food security and economic stability,focusing on its response to climate change and strategies to enhance resilience.Using a qualitative descriptive research methodology,the study analyzes the impact of climate change on global maize production and proposes innovative strategies for sustainability and food security.The agricultural environment is vulnerable to heavy metal toxicity,which is linked to the relationship between soil health and climate change.From 1850 to 2020,the Earth’s temperature increased by 1.1℃,with projections indicating continued warming.This trend has significant economic implications,particularly in developing countries where agriculture employs 69%of the population.Heat waves and droughts represent abiotic stresses faced by maize.Research suggests that high greenhouse gas emissions could lead to a 24%reduction in maize yield by 2030.The study highlights the need to focus on breeding and phenotyping technologies to develop heat-and drought-tolerant maize varieties that use water efficiently.Additionally,strategies such as genomic editing,transcriptome analysis,and maize quality mapping are crucial to addressing these challenges.Developing insect-resistant maize is another objective.This study emphasizes the necessity of ongoing research to improve agricultural productivity and ensure food security,especially in light of global population growth.It also advocates for new regulations to reduce greenhouse gas emissions,which contribute to global warming.展开更多
Food safety has always been a critical issue concerning people s livelihoods.The complexity and diversity of hazardous substances in food make systematical and scientifical identification of potential risk factors aff...Food safety has always been a critical issue concerning people s livelihoods.The complexity and diversity of hazardous substances in food make systematical and scientifical identification of potential risk factors affecting food safety and accurate assessment and early warning for such risks one of the urgent problems for food safety inspection authorities.This paper explored food safety risk identification technologies,food safety risk monitoring technologies,and food safety risk early warning methods,aiming to provide theoretical support and research insights for improving food risk early warning systems.展开更多
Background The present experiment aimed to evaluate the effects of commercially processed former foodstuffs(cFF)as dietary substitutes of corn,soybean meal and soybean oil on the growth performance,apparent total trac...Background The present experiment aimed to evaluate the effects of commercially processed former foodstuffs(cFF)as dietary substitutes of corn,soybean meal and soybean oil on the growth performance,apparent total tract digestibil-ity(ATTD),hematobiochemical profiles,and liver gene abundance in broiler chickens.Two hundred one-day-old male ROSS-308 chicks were assigned to 4 dietary groups(5 replicates of ten birds per replicate)according to their average body weight(BW,38.0±0.11 g).All groups received a two-phase feeding program:starter,d 1–12 and grower,d 12–33.The control group(cFF0)was fed a standard commercial feed based on corn,soybean meal and soybean oil.The other three groups received diets in which the feed based on corn,soybean meal,and soybean oil was partially replaced with cFF at a substitution level of 6.25%(cFF6.25),12.5%(cFF12.5)or 25%(cFF25)for the following 33 d.Results The growth performance data showed no differences in BW or average daily gain among groups,although the average daily feed intake decreased during the grower period(12–33 d)and over entire experimental period(1–33 d)in a linear manner as the cFF inclusion level rose(P=0.026),positively affecting the gain to feed ratio(P=0.001).The ATTD of dry matter of the cFF-fed groups were greater with respect to control group and increased throughout the experimental period,whereas the ATTD of ether extract linearly decreased with increasing levels of cFF-fed groups compared with control group and throughout the experimental period(P<0.05).Additionally,a lin-ear increase in the heterophil to lymphocyte ratio,serum cholesterol,triglycerides and alanine-aminotransferase were observed with increasing dietary levels of cFF(P<0.05);however,no differences were observed in lipoprotein lipase or sterol regulatory element binding transcription factor gene abundance.Conclusions The results of this experiment demonstrate that it is possible to incorporate cFF into nutritionally balanced diets for broiler chickens,even up to 25%substitution levels,for up to 33 d without adversely impacting the overall growth performance of male broiler chickens raised under commercial conditions.Further studies are essential to validate the hematological trait findings.展开更多
Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal st...Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.展开更多
The integration of phytochemistry into forensic science has emerged as a groundbreaking frontier,providing unprecedented insights into nature's secrets through the precise application of phytochemical fingerprinti...The integration of phytochemistry into forensic science has emerged as a groundbreaking frontier,providing unprecedented insights into nature's secrets through the precise application of phytochemical fingerprinting of phytotoxins as a cutting-edge approach.This study explores the dynamic intersection of phytochemistry and forensic science,highlighting how the unique phytochemical profiles of toxic plants and their secondary metabolites,serve as distinctive markers for forensic investigations.By utilizing advanced techniques such as Ultra-High-Performance Liquid Chromatography(UHPLC)and High-Resolution Mass Spectrometry(HRMS),the detection and quantification of plant-derived are made more accurate in forensic contexts.Real-world case studies are presented to demonstrate the critical role of plant toxins in forensic outcomes and legal proceedings.The challenges,potential,and future prospects of integrating phytochemical fingerprinting of plant toxins into forensic science were discussed.This review aims to illuminate phytochemical fingerprinting of plant toxins as a promising tool to enhance the precision and depth of forensic analyses,offering new insights into the complex stories embedded in plant toxins.展开更多
基金funded by National Key R&D Program of China (2018YFC1706200)National Natural Science Fund of China (31571735,81522049)+4 种基金Shanghai Science and Technology Committee Project(17JC1404300)Zhejiang Provincial Ten Thousands Program for Leading Talents of Science and Technology Innovation (2018R52050)Zhejiang Provincial Program for the Cultivation of High-level Innovative Health talents,TCM Foundation for Distinguished Young Talents of Zhejiang Province (2020ZQ014)Project of Zhejiang Chinese Medical University (2019ZR15)Opening project of Zhejiang provincial preponderant and characteristic subject of Key University (Traditional Chinese Pharmacology),Zhejiang Chinese Medical University (ZYAOX2018004,ZYAOX2018019)
文摘Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.
文摘We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest
文摘We are pleased to announce the launch of a new international peer-reviewed journal-Food Science and Human Wellness,ISSN 2213-4530,which is an open access journal,produced and hosted by Elsevier B.V.on behalf of Beijing Academy of Food Sciences.Food Science and Human Wellness is an international peer-reviewed English journal that provides a forum for the dissemination of the latest scientific results in food science,nutriology,
基金This work was financially supported by the National Key Research and Development Program of China,China(2022YFD2100100)National Natural Science Foundation of China,China(32272776+5 种基金32001748)Natural Science Foundation of Ningbo,China(202003N4311)Zhejiang Public Welfare Technology Application Research Project,China(LGN21C200018)Key Research and Development Program of Zhejiang Province(2022C02033,2021C02014)China and 72nd Postdoctoral Foundation(2022M713423)Young Elite Scientists Sponsorship Program by CAST(2022QNRC001)。
文摘Nanobubble technology is one of the latest green technologies in food industry applications.Nanobubbles(NBs)are gas-filled nanoscopic bubbles with a diameter of<500 nm.The mass production of bulk nano-bubbles raises growing interest due to their high stability,internal pressure,and an enormous surface-to-volume ratio.Also,they can increase surface area,alter the physicochemical characteristics of the medium,and facilitate mass transfer.Along with their size and stability,air,nitrogen,and carbon dioxide,NBs are widely recognized for their significance in food processing.The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory.In this review,fundamental properties,and several generation methods of NBs have been described along with their mechanism.Moreover,NBs generation methods can produce fine and undeviating gas diffusion characteristics,which can be used to control the uniformity and textural qualities of various creamy and gel-based foods.Thus,we also described the possible applications of NBs along with their mechanism of action in extraction,freezing,foams,and film formation.The ability of NBs to impart health benefits makes them new,improved,and environmentally safe green techniques.
文摘Artificial Intelligence(AI)has the potential to dramatically change the field of healthcare and nutrition by imitating human cognitive processes.This field involves smart machine-based applications,such as Machine Learning(ML),neural networks,and natural language processing to tackle and solve various issues.The current study’s purpose is to highlight specific AI-based applications that are currently being employed in the fields of nutrition and healthcare.The published data from various search engines,such as PubMed/Medline,Google Scholar,Scopus,Web of Science,and Science Direct,were used for col-lecting the relevant data.The study depicts that there are several AI-based approaches and methods available for by improv-ing diagnosis and treatment,lowering costs,and increasing access to healthcare facilities.Although AI cannot replace the personal touch,empathy,and emotional support provided by healthcare professionals.These approach assistances expanding rapidly are of great use.However,it is crucial to be careful and make sure that moral considerations are given top priority.
基金supported by the Natural Science Foundation of Jiangxi Province(20232BAB205075,20224ACB205014).
文摘Fibrillization endows food proteins with anisotropic nanostructures,significantly enhancing their functional properties.The resultant food protein fibrils(FPFs)have garnered attention for their diverse applications across the food industry.However,the full potential of FPFs is hindered by inherent challenges,particularly their limited stability.This review critically examines the formation of FPFs in food processing,the new protein sources,and on the modification strategies of FPFs,thereby unlocking new avenues for FPF utilization in food processing.In particular,the strategies during and after fibrillization are highlighted.The first strategy is to modify the structure and function of protein fibrils by influencing fibrillization,such as through pretreatment,incubation conditions,nuclei induction,and ingredient interactions.The second strategy is to modify the mature FPFs by regulating their properties and interactions with other components.The review also discusses the potential applications and challenges of FPFs in food systems,such as food preservation,functional food design,and novel delivery carriers.
基金supported by the Natural Science Foundation of Heilongjiang Province of China (LH2023C033)。
文摘Food allergy(FA) is an aberrant immune response triggered by the ingestion of a food antigen.Ovalbumin(OVA)-sensitized and challenged BALB/c mice were orally administered heat-killed(HK)-Lactobacillus paracasei JY56.In this work,HK-L.paracasei JY56 alleviated the FA-induced decrease in body weight and rectal temperature and reduced the allergy score.Serum analysis showed that HK-L.paracasei JY56 reduced the levels of specific antibodies(OVA-specific Immunoglobulin E(sIgE) and OVA-specific Immunoglobulin G(sIgG)) and allergic mediators(histamine and mast cell protease) in FA mice.In addition,HK-L.paracasei JY56 also could alleviate OVA-induced FA by suppressing T helper(Th)2 and Th17-type immune responses,which was evidenced by the regulation of splenic lymphocyte subpopulations and associated cytokine secretion.Moreover,jejunal histological analysis and intestinal barrier function related gene expression measurement were performed to verify the intestinal barrier repair of HK-L.paracasei JY56.Meanwhile,the TLR4/NF-κB inflammatory pathway activation was inhibited by HK-L.paracasei JY56 at gene and protein levels.Finally,HK-L.paracasei JY56 was performed to modulate the gut microbiota structure and increase the levels of short-chain fatty acids.In conclusion,HK-L.paracasei JY56 could alleviate OVA-induced FA in multiple ways,and this study provides a theoretical basis for the application of inactivated probiotics in functional foods for FA.
基金Teaching Quality and Teaching Reform Project Construction Project of 2025 Guangdong Undergraduate Universities,Green Processing Industry College for Lingnan Specialty Fruits and Vegetables(Project No.:PX-972025140)Teaching Quality and Teaching Reform Project Construction Project of 2022 Guangdong Undergraduate Universities,Guangdong Ocean University-Xizhilang Science and Technology Integration Practice Teaching Base(Project No.:310117062201)2024 Guangdong Provincial Education Science Research Project(Special Program for Higher Education)(Project No.:2024GXJK1042)。
文摘With the development of globalization,international communication in the food industry has become increasingly frequent.Mastering English skills related to the food profession can help students communicate effectively with international peers,enhance their adaptability in international enterprises,and boost their employment competitiveness,thereby expanding career development opportunities.The food professional English course is a mandatory subject set by universities to cultivate high-quality talents in the food field,enabling students to better understand the food cultures and consumption habits of different countries and regions.Furthermore,mastering relevant English skills allows students to access cutting-edge food science research techniques and the latest scientific achievements,promoting innovation in research levels.To enhance the cultivation of English skills and comprehensive qualities among food professionals,which will have a profound impact on their future learning,research,and career development,this article primarily analyzes the teaching reform pathways for food professional English courses under the new conditions of globalization and artificial intelligence.It was hoped that the viewpoints presented in this article can provide relevant guidance for the improvement and enhancement of food professional English courses.
基金supported by the National Key Research and Development Project of China(2017YFC1600702)the Central Funds Guiding the Local Science and Technology Development of China(2020JH6/10500002).
文摘Cadmium accumulation in seafood has become a major concern for human health.Recently,there has been an increasing focus on the potential risks associated with food-borne fluorescent carbon dots(CDs)that are formed during the thermal processing of seafood.The co-occurrence of cadmium and CDs from cooked seafood become a common phenomenon and co-exposure of them to human has been an inevitable route during long-term seafood consuming.In addition,it has been widely recognized that CDs can be used as nanocarriers for metal ion chelation for their transport into organisms,thereby,they could influence the bioavailability of metal ion.While there have been numerous studies on the toxic effects of cadmium or CDs,none have explored the combined toxicity of food-borne CDs from clams(CCDs)and Cd^(2+).In this study,we investigated the single or co-exposure(combined exposure)of Cd^(2+)and CCDs on PC12 cells to investigate the combined toxicity of them.Our analysis of cell viability revealed that CCDs significantly augmented the cytotoxicity induced by Cd^(2+).More in-depth metabolomics and lipidomics investigation indicated that the combined exposure of Cd^(2+)and CCDs led to significant metabolic disorders,causing an antagonistic effect on energy metabolism,and a synergistic effect on amino acids and lipids metabolism.The disturbance in metabolomics and lipidomics was further supported by the disruption of mitochondrial membrane potential and the accumulation of reactive oxygen species following co-exposure.These findings provide new evidence that support the enhanced cytotoxicity of Cd^(2+)by the CCDs derived from the thermal processing of clams.This study also declares the necessary that prioritize the investigation of the potential impact of other thermal processing hazards originating from heat-processed foods on the toxicity of heavy metal ions.
基金supported by the National Key Research and Development Program of China(2023YFD2100205)the Fujian Province Science and Technology Plan Project,China(2023N3008).
文摘With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.
基金supported by the National Natural Science Foundation of China(32060520)Science and Technology Talents and Platform Program of Yunnan Province(202105AF150049)University Key Laboratory of Food Microbial Resources and Utilization in Yunnan Province(Yunjiaofa[2018]No.135).
文摘In order to ensure food safety,controlling foodborne pathogen contamination is of utmost importance.Growing apprehensions regarding the safety of synthetic antimicrobials,due to their adverse health effects,have prompted a search for alternative options.Plant natural products(PNPs)with antimicrobial activity are being explored as a viable alternative.Among the various antimicrobial natural products studied,plant essential oils,plant flavonoids,plant polyphenols,plant polysaccharides,and plant antimicrobial peptides have been identified as potential candidates.PNPs demonstrate a diverse array of antimicrobial mechanisms,encompassing cell wall and membrane damage,interference with genetic replication,disruption of energy metabolism,and induction of oxidative stress at the single-cell level,as well as inhibition of biofilm formation and quorum sensing at the population level.Certain PNPs have been harnessed as natural antimicrobial agents for the food preservation.The utilization of encapsulation technology proves to be an effective strategy in protecting PNPs,thereby ensuring good antimicrobial efficacy,enhanced dispersibility,and controlled release within food products.The utilization of nanoemulsions,nanoliposomes,edible packaging,electrospun nanofibers,and microcapsules formed by encapsulation has enriched the ways in which PNPs can be applied in food preservation.Although PNPs have great potential in food preservation,their widespread application in the food industry is currently constrained by factors such as production costs,safety concerns,and legal considerations.Chemical synthesis and biosynthesis pathways offer viable strategies for reducing the cost of producing PNPs,and ongoing efforts to assess safety and improve regulatory frameworks are likely to facilitate the broader adoption of PNPs in food preservation practices.This article provides an overview of the main types of PNPs with antimicrobial activity and their properties,focusing on their mechanisms of action.Additionally,it summarizes the use of PNPs in food preservation and discusses the characteristics and applications of different encapsulation technologies.Lastly,the paper briefly analyzes current limitations and proposes potential future trends for this field.
基金supported by the National Natural Science Foundation of China(No.31872547)the Natural Science Foundation of Zhejiang Province,China(No.LTGN24C190015)the Excellent Postdoctoral Program of Jiangsu Province(No.314865)。
文摘The novel identified receptor,GPR103,now renamed QRFPR(also referred to as SP9155 or AQ27),is the endogenous receptor for the neuropeptide QRFP(also referred to as 26RFa).The distribution pattern,structure,and biological actions,such as feeding behavior,bone formation,and hormone secretion of QRFPR have been largely described in chordate species,while no research on QRFPR has been reported in non-chordate species.Here,the first non-chordates QRFP-like peptide receptor gene in the cephalopod Sepiella japonica(Sj_QRFPLR)was identified and characterized.Evidence from multiple alignments,phylogenetic analysis,and in vitro subcellular localization analysis indicated that Sj_QRFPLR is a class A GPCR and it belongs to the QRFPR family.Meanwhile,QRFPR is likely to be structurally conserved in cephalopod species.In situ hybridization and RT-PCR data revealed a widespread distribution pattern of Sj_QRFPLR in multiple function lobes of the female brain and numerous peripheral tissues in both male and female cuttlefish.Subsequently,a food deprivation and refeeding experiment showed that Sj_QRFPLR is likely to stimulate food intake in cuttlefish.Additionally,a possible link between Sj_QRFPLR and immune response was briefly detected in cuttlefish.The results will contribute to our understanding of QRFPR in the cephalopod as well as the peptidergic regulation of the QRFP/QRFPR system in non-chordates.
基金financially supported by the Key R&D Program of Shandong Province,China(2023CXGC010712)GINW acknowledges funding support from the MacDiarmid Institute for Advanced Materials and Nanotechnology.
文摘In this work,a highly sensitive electrochemical sensor based on Zn-doped copper gallium oxide@ordered mesoporous carbon(Zn-CuGaO_(2)@CMK-3)for signal amplification was successfully developed for the simultaneous detection of sunset yellow(SY)and tartrazine(TZ)in foods.Compared with CuGaO_(2)@CMK-3,Zn-CuGaO_(2)@CMK-3 offered enhanced conductivity and catalytic properties owing to the improved carrier density,which was beneficial to the electrooxidation of SY and TZ.Under the optimal testing conditions,the constructed Zn-CuGaO_(2)@CMK-3/GCE sensor offered a wide linear concentration range(0.25-100.00μmol/L)for the detection of both SY and TZ.The limits of detection for SY and TZ were 0.044 and 0.059μmol/L,respectively.Recovery experiments were performed in milk,white vinegar and biscuit samples,yielding satisfactory recoveries(82.70%-114.80%).Furthermore,the sensor was successfully applied to the determination of the SY and TZ residues in two kinds of carbonated drinks,and the results were nearly consistent with those detected by the high performance liquid chromatography(HPLC)method(P>0.05).
基金Incubation Program of Youth Innovation in Shandong ProvinceKey Research and Development Program of Shandong Province(2021TZXD007)。
文摘Food allergy has become a global concern.Spleen tyrosine kinase(SYK)inhibitors are promising therapeutics against allergic disorders.In this study,a total of 300 natural phenolic compounds were firstly subjected to virtual screening.Sesamin and its metabolites,sesamin monocatechol(SC-1)and sesamin dicatechol(SC-2),were identified as potential SYK inhibitors,showing high binding affinity and inhibition efficiency towards SYK.Compared with R406(a traditional SYK inhibitor),sesamin,SC-1,and SC-2 had lower binding energy and inhibition constant(Ki)during molecular docking,exhibited higher bioavailability,safety,metabolism/clearance rate,and distribution uniformity ADMET predictions,and showed high stability in occupying the ATP-binding pocket of SYK during molecular dynamics simulations.In anti-dinitrophenyl-immunoglobulin E(Anti-DNP-Ig E)/dinitrophenyl-human serum albumin(DNP-HSA)-stimulated rat basophilic leukemia(RBL-2H3)cells,sesamin in the concentration range of 5-80μmol/L influenced significantly the degranulation and cytokine release,with 54.00%inhibition againstβ-hexosaminidase release and 58.45%decrease in histamine.In BALB/c mice,sesamin could ameliorate Anti-DNP-Ig E/DNP-HSA-induced passive cutaneous anaphylaxis(PCA)and ovalbumin(OVA)-induced active systemic anaphylaxis(ASA)reactions,reduce the levels of allergic mediators(immunoglobulins and pro-inflammatory cytokines),partially correct the imbalance of T helper(Th)cells differentiation in the spleen,and inhibit the phosphorylation of SYK and its downstream signaling proteins,including p38 mitogen-activated protein kinases(p38 MAPK),extracellular signalregulated kinases(ERK),and p65 nuclear factor-κB(p65 NF-κB)in the spleen.Thus,sesamin may be a safe and versatile SYK inhibitor that can alleviate Ig E-mediated food allergies.
基金supported by the National Natural Science Foundation of China(32430083).
文摘The development of rodent models that accurately reflect the pathogenesis of alcoholic liver disease(ALD)in humans is crucial for evaluating the nutritional intervention of food bioactive ingredients in ALD.Although various models have been employed to establish ALD models over the past few decades,most successful cases are associated with high mortality rates,operational difficulties,and incompatibility formation mechanism compared to human ALD.However,the ALD models established by oral administration that simulate human drinking behavior often fail to induce significant liver damage.Therefore,it is imperative to explore simple and effective modes of oral administration for establishing ALD models consistent with the pathophysiological process of human ALD.Herein,we summarized the pathogenesis of ALD and discussed several issues related to construct ALD models with rodents(mainly mice and rats)by oral administration,including animal selection,animal feeding,alcohol intervention,and evaluation criteria.The purpose of this review is to provide a standardized and efficient formula for ALD modeling,so as to facilitate efficacy evaluation and mechanism analysis of food bioactive ingredients in ALD.
文摘This study examines the role of maize in food security and economic stability,focusing on its response to climate change and strategies to enhance resilience.Using a qualitative descriptive research methodology,the study analyzes the impact of climate change on global maize production and proposes innovative strategies for sustainability and food security.The agricultural environment is vulnerable to heavy metal toxicity,which is linked to the relationship between soil health and climate change.From 1850 to 2020,the Earth’s temperature increased by 1.1℃,with projections indicating continued warming.This trend has significant economic implications,particularly in developing countries where agriculture employs 69%of the population.Heat waves and droughts represent abiotic stresses faced by maize.Research suggests that high greenhouse gas emissions could lead to a 24%reduction in maize yield by 2030.The study highlights the need to focus on breeding and phenotyping technologies to develop heat-and drought-tolerant maize varieties that use water efficiently.Additionally,strategies such as genomic editing,transcriptome analysis,and maize quality mapping are crucial to addressing these challenges.Developing insect-resistant maize is another objective.This study emphasizes the necessity of ongoing research to improve agricultural productivity and ensure food security,especially in light of global population growth.It also advocates for new regulations to reduce greenhouse gas emissions,which contribute to global warming.
基金Supported by Hebei Provincial Outstanding Talent Development ProgramTangshan Talent Funding Project(A202202005).
文摘Food safety has always been a critical issue concerning people s livelihoods.The complexity and diversity of hazardous substances in food make systematical and scientifical identification of potential risk factors affecting food safety and accurate assessment and early warning for such risks one of the urgent problems for food safety inspection authorities.This paper explored food safety risk identification technologies,food safety risk monitoring technologies,and food safety risk early warning methods,aiming to provide theoretical support and research insights for improving food risk early warning systems.
基金Department of Veterinary Sciences“Ricerca Locale–Linea A”.
文摘Background The present experiment aimed to evaluate the effects of commercially processed former foodstuffs(cFF)as dietary substitutes of corn,soybean meal and soybean oil on the growth performance,apparent total tract digestibil-ity(ATTD),hematobiochemical profiles,and liver gene abundance in broiler chickens.Two hundred one-day-old male ROSS-308 chicks were assigned to 4 dietary groups(5 replicates of ten birds per replicate)according to their average body weight(BW,38.0±0.11 g).All groups received a two-phase feeding program:starter,d 1–12 and grower,d 12–33.The control group(cFF0)was fed a standard commercial feed based on corn,soybean meal and soybean oil.The other three groups received diets in which the feed based on corn,soybean meal,and soybean oil was partially replaced with cFF at a substitution level of 6.25%(cFF6.25),12.5%(cFF12.5)or 25%(cFF25)for the following 33 d.Results The growth performance data showed no differences in BW or average daily gain among groups,although the average daily feed intake decreased during the grower period(12–33 d)and over entire experimental period(1–33 d)in a linear manner as the cFF inclusion level rose(P=0.026),positively affecting the gain to feed ratio(P=0.001).The ATTD of dry matter of the cFF-fed groups were greater with respect to control group and increased throughout the experimental period,whereas the ATTD of ether extract linearly decreased with increasing levels of cFF-fed groups compared with control group and throughout the experimental period(P<0.05).Additionally,a lin-ear increase in the heterophil to lymphocyte ratio,serum cholesterol,triglycerides and alanine-aminotransferase were observed with increasing dietary levels of cFF(P<0.05);however,no differences were observed in lipoprotein lipase or sterol regulatory element binding transcription factor gene abundance.Conclusions The results of this experiment demonstrate that it is possible to incorporate cFF into nutritionally balanced diets for broiler chickens,even up to 25%substitution levels,for up to 33 d without adversely impacting the overall growth performance of male broiler chickens raised under commercial conditions.Further studies are essential to validate the hematological trait findings.
基金funded by National Natural Science Foundation of China(32272239)Demonstration Project of Sichuan Province for the Transfer and Transformation of Scientific and Technological Achievements(2024ZHCG0079)+1 种基金Chongqing Technological Innovation Alliance for Agricultural Products Processing Industry(CTIA-APPI 2024-2-1)National Key Research and Development Program of China(2021YFD2100101).
文摘Chickpea(Cicer arietinum Linn.)is a widely cultivated edible legume worldwide.Starch is the major carbohydrate in chickpea seeds and amounts up to 50%of the dry matter.Compared with other legume starches and cereal starches,there is a lack of systematic review on chickpea starch.Herein,this review summarized the extraction,composition,structure,properties,modification and food uses of chickpea starch.Literatures showed that chickpea starch exhibited unique molecular structures and functional properties differed from other starches from legumes,cereal and tubers.Moreover,chickpea starch has been found to have remarkable resistance to digestion.The chickpea resistant starch showed prebiotic effect and potential health benefits.To date,chickpea starch has been modified by physical,chemical,biological and dual modification methods to change its functional properties such as swelling power,solubility,thermal,pasting,gel textural properties,and digestibility,which are essential to widen its applications.In food sectors,chickpea starch could be used as fillings,thickeners,gelling agents or a source of resistant starch in various formulated foods.In the end,suggestions on how to deeply understand and exploit chickpea starch are proposed.
文摘The integration of phytochemistry into forensic science has emerged as a groundbreaking frontier,providing unprecedented insights into nature's secrets through the precise application of phytochemical fingerprinting of phytotoxins as a cutting-edge approach.This study explores the dynamic intersection of phytochemistry and forensic science,highlighting how the unique phytochemical profiles of toxic plants and their secondary metabolites,serve as distinctive markers for forensic investigations.By utilizing advanced techniques such as Ultra-High-Performance Liquid Chromatography(UHPLC)and High-Resolution Mass Spectrometry(HRMS),the detection and quantification of plant-derived are made more accurate in forensic contexts.Real-world case studies are presented to demonstrate the critical role of plant toxins in forensic outcomes and legal proceedings.The challenges,potential,and future prospects of integrating phytochemical fingerprinting of plant toxins into forensic science were discussed.This review aims to illuminate phytochemical fingerprinting of plant toxins as a promising tool to enhance the precision and depth of forensic analyses,offering new insights into the complex stories embedded in plant toxins.
