Chaoting Wen

Nonuniformity is the most critical yet unresolved bottleneck limiting the industrial adoption of multi‐physical field drying (microwave, radio frequency, infrared, and ultrasound) for fruits and vegetables. While individual physical field technologies and AI applications have been reviewed separately, a conceptual framework that explains how nonuniformity originates, amplifies, and can be intelligently controlled is currently lacking. This review provides a problem‐driven analysis of nonuniformity in physical field drying, proposing a three‐stage cascade framework (Initiation → Amplification → Termination) to elucidate the multi‐scale coupling between microscopic energy defects and macroscopic quality failure. We further critically evaluate the transition from black‐box artificial intelligence (AI) modeling to advanced closed‐loop intelligent control strategies involving physics‐informed neural networks (PINNs) and digital twins, structured along a perception–prediction–control paradigm. The cascade framework reveals that initial minor heterogeneities are self‐reinforced through positive feedback loops, necessitating early‐warning prediction. AI‐driven adaptive control, coupled with synergistic cross‐field designs, may provide opportunities to interrupt this amplification process at early stages. We provide a strategic roadmap emphasizing multimodal sensing and physics‐based hybrid modeling to achieve precision, uniformity, and sustainability in next‐generation industrial drying systems. This review offers a distinctive problem‑oriented perspective that complements prior technology‑centric surveys by placing nonuniformity as the central narrative and offering a conceptual framework for its prediction and control.

BACKGROUND: Benzo[ b ]fluoranthene (BbF) is a bioaccumulative high‐molecular‐weight polycyclic aromatic hydrocarbon (PAH) with documented multi‐organ toxicity, yet the systemic effects of chronic oral exposure remain poorly characterized. This study tested the hypothesis that prolonged BbF exposure induces dose‐dependent oxidative and inflammatory perturbations, leading to tissue‐specific biochemical injury across major visceral organs. RESULTS: Male Balb/c mice were orally exposed to 2, 8, and 16 mg kg ⁻¹ d ⁻¹ BbF for 12 weeks. BbF exposure induced dose‐dependent oxidative stress, characterized by elevated reactive oxygen species and malondialdehyde levels and decreased activities of superoxide dismutase, catalase, and glutathione peroxidase, accompanied by transcriptional downregulation of Nrf2/HO‐1 antioxidant‐related genes. Concurrently, tissue HMGB1 protein accumulated in a dose‐ and organ‐dependent manner, with hepatic HMGB1 increased by 58.32% at the highest dose, correlating with higher transcript levels of the NF‐ κ B p65/NLRP3 cascade and increased pro‐inflammatory cytokine (IL‐1 β , TNF‐ α , IL‐6) abundance. Energy metabolism was also disrupted, with high‐dose BbF reducing ATP levels by 59.52% (liver) and 55.52% (heart), and suppressing lactate dehydrogenase activity by 31.40% and 30.81%, respectively. Organ‐specific biomarkers (hepatic alanine aminotransferase/aspartate aminotransferase, renal Kim‐1, cardiac cTn‐I, splenic IgG) confirmed multi‐organ biochemical perturbations. The liver and heart showed the most pronounced changes, reflecting their intrinsic vulnerability conferred by high metabolic activity and mitochondrial abundance. CONCLUSION: Chronic BbF exposure elicits dose‐dependent multi‐organ biochemical perturbations, correlating with transcriptional changes in the Nrf2/HO‐1 and NF‐ κ B/NLRP3 pathways and concurrent energy metabolism disturbance. These correlative findings provide in vivo evidence that supports hazard characterization of BbF and yields foundational data for future risk‐assessment strategies for high‐molecular‐weight PAHs. © 2026 Society of Chemical Industry.

The liver is a crucial metabolic organ in humans and is susceptible to oxidative stress, which can have an adverse impact on human health. Nutritional intervention with food-derived bioactive substances has the potential to improve liver health. However, their application in functional foods is limited by low oral stability and bioavailability. Therefore, a food-grade oral delivery system is required to enhance their stability and utilization efficiency. This review summarizes the research progress on the use of foodborne bioactive substances through food-grade oral delivery systems for nutritional intervention in liver oxidative stress. Firstly, this review introduces the physiological basis of liver-enriched active substances in food and the design principles of food-grade carriers. Furthermore, we summarize the types of delivery systems, including protein-based systems, polysaccharide and protein–polysaccharide composite systems, and lipid and emulsion systems, as well as emerging food-derived structural carriers. Additionally, we outline the methods for evaluating liver exposure, such as simulated digestion, intestinal transport, and hepatocyte uptake. Finally, we discuss the potential applications of machine learning in carrier design and process optimization, and analyze challenges, including large-scale production, sensory quality, and food regulations. This review provides a comprehensive theoretical and technical foundation for the development of food-grade oral delivery systems, aiming to bridge the gap between advanced delivery technologies and practical industrial applications in the functional food sector. The insights presented are expected to accelerate the development of next-generation liver health-promoting foods with high bioavailability and stable nutritional effects.

Resveratrol (RES) suffers from low bioavailability and poor gastrointestinal stability, limiting its health benefits. To overcome these challenges, we developed biomimetic mineralized nanoparticles based on walnut protein peptides (WPP-RES@CaP) for intestinal-targeted RES delivery. WPP with a 31.83% degree of hydrolysis was optimal for RES encapsulation. Subsequent mineralization with 5 mM Ca²⁺ significantly enhanced the encapsulation efficiency (EE) to 95.86%, compared to 73.69% for non-mineralized WPP-RES nanoparticles. The particle size and zeta potential of WPP-RES@CaP were 795 ± 16 nm and −27 ± 1 mV, respectively. Beyond the initial hydrophobic and π-π interactions, mineralization introduced additional stabilizing forces, including metal–ligand coordination, salt bridges, and electrostatic interactions, which collectively enhanced the structural integrity and RES retention of WPP-RES@CaP. During in vitro gastrointestinal digestion, the formation of a CaP shell protected RES and WPP from excessive degradation in the gastric phase. The 77.57% RES in WPP-RES@CaP was continuously released in the intestinal phase, which was higher than that of WPP-RES (49.73%). Meanwhile, the introduction of Ca²⁺ promoted the antioxidant activity of WPP-RES@CaP, which demonstrated higher DPPH and ABTS radical-scavenging activity assays than WPP-RES both before and after digestion. It was probably due to the synergistic effect of more released RES, antioxidant-free amino acids, and peptides. This mineralized peptide-based system provided a strategy for improving the delivery of hydrophobic bioactive compounds in functional foods.

Corn contains diverse bioactive compounds—peptides, polyphenols, carotenoids, polysaccharides, and phytosterols—that confer significant health benefits, including antioxidant, anti‐inflammatory, antihypertensive, and immunomodulatory, as well as the ability to regulate metabolism and modulate gut microbiota. However, their full potential in functional foods is hindered by an incomplete understanding of their molecular mechanisms, structure–activity relationships, and bioavailability. To facilitate the application of corn bioactive compounds in functional foods, this review summarizes their structure–activity relationships, elucidates their physiological functions via key signaling pathways, and highlights the importance of synergistic effects. Furthermore, it bridges insights from molecular mechanisms with practical applications in food science and technology, thereby underscoring the potential of corn and providing guidance for industrial applications. This work also systematically discusses key barriers—including molecular structure, food processing parameters, and physiological factors—that limit the bioavailability of corn bioactive compounds. By integrating advances in food science, nanoscience, genetic engineering, and nutrition, we systematically identify current research gaps and propose effective strategies to enhance the stability, bioavailability, and synergistic effects of these bioactive compounds. Moreover, translating laboratory findings into practical applications requires the establishment of standardized extraction methods, biologically relevant dynamic digestion models, and robust clinical trials, which are prerequisites for the effective utilization of corn bioactive compounds. This review outlines a framework for advancing corn as a valuable source for functional foods, offering globally applicable solutions to maximize health benefits, industrial utility, and sustainable, food‐based disease prevention strategies.

Bioactive substances have attracted wide attention because of their unique antioxidant, anti‐inflammatory, and disease‐prevention functions. However, the low stability and poor targeting limit their bioavailability and functional activity. With their unique structure, good biocompatibility, and controllable release characteristics, nanoliposomes can effectively encapsulate and protect the active ingredients and improve their stability and targeted delivery efficiency. In the field of precision nutrition, it can serve as a carrier to deliver bioactive compounds to enhance food value. This study systematically reviewed the physical and chemical properties, preparation methods, characterization of nanoliposomes, and their application in the encapsulation of active substances such as polyphenols, lipids, and vitamins. In addition, the optimization of its performance by molecular modification was also discussed to achieve precise nutritional intervention. Although this technology has made progress in improving encapsulation efficiency and targeting, there are still gaps in large‐scale production standards, long‐term storage stability, sensory effects, and in vivo metabolic behavior. In the future, targeted research and intelligent technology optimization design are needed to promote the application of nanoliposomes in the field of food precision nutrition.

Sinapine, a natural rapeseed polyphenol, exhibits antioxidant, anti-inflammatory and anti-tumour properties. However, sinapine is stable under weakly acidic conditions and is easily broken down under alkaline conditions, reducing its bioavailability. We developed a nano-assembled bioadhesive coating (Cca-D) based on zein (corn protein) for sinapine delivery via encapsulation, achieving 89.68% efficiency. The Cca-D complex self-assembled into spherical nanoparticles through hydrogen bonding, demonstrating excellent fluidity and strong adhesion. According to FTIR, lyophilised Cca-D vibrated at 3567.6 cm⁻¹, suggesting that hydrogen bonding drives the formation of the complex and is not affected by pH. The bio adhesive coagulation coating can protect sinapine from degradation in the gastric environment (with release rates of 0.15% and 0.26% at 30 and 60 minutes, respectively), while allowing for release in the intestinal environment (with release rates of 0.68% and 0.69%, respectively). In addition, the results of cellular experiments showed that the survival rate of Caco-2 cells was more than 95% when the concentration range of the sin–Cca-D complex was 40–80 μg mL⁻¹, indicating its biocompatibility. Notably, the cellular uptake of sinapine in the sin–Cca-D complex was 10.05%, 11.71%, and 13.18% at low (40 μg mL⁻¹), medium (60 μg mL⁻¹), and high (80 μg mL⁻¹) concentrations, respectively. The generated complexes were able to create a substantial adhesive coating on the colon, according to fluorescence imaging of the mouse digestive tract. This new polymer is expected to be a carrier as a delivery system that can extend the residence time in the gut.

In food science, the application of bioactive compounds is promising, but the deficiencies in their solubility, stability, and bioavailability seriously limit their efficacy. Co-delivery can control the release of bioactive substances and achieve synergistic effects to enhance efficacy. For this reason, co-delivery systems have emerged as a novel strategy that has attracted much attention from researchers in recent years. This review provides an in-depth analysis of the unique properties of different bioactive ingredients and systematically describes the latest research progress of co-encapsulation systems such as emulsions, nanoparticles, and liposomes. It also introduces their advanced characterization tools. Meanwhile, the kinetic law of the release of bioactive ingredients in vivo and its molecular mechanism are discussed in depth through experimental data and theoretical analysis. In addition, the potential application value of the co-encapsulation system in the food industry is also introduced in detail. In summary, this study not only provides a solid theoretical foundation and rich reference basis for further research in the field of co-encapsulation, but also provides new ideas and directions to promote the construction and development of rational and efficient co-encapsulation systems, and to promote the innovation and development of functional foods and precision nutrition.

Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein–pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein–pectin delivery carriers was introduced. Furthermore, the applications of protein–pectin delivery carriers were also described. The protein–pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein–pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.