This study investigated the effects of high-intensity ultrasound and glycosylation on the structural and interfacial properties of the Maillard reaction conjugates of buckwheat protein isolate (BPI). The covalent attachment of dextran to BPI was confirmed by examination of the Fourier-transform infrared spectra. Emulsifying properties of the conjugates obtained by ultrasound treatment were improved as compared to those obtained by classical heating. Structural feature analyses suggested that conjugates obtained by ultrasound treatment had less α-helix and more random coil, higher surface hydrophobicity and less compact tertiary structure as compared to those obtained by classical heating. The surface activity measurement revealed that the BPI-dextran conjugates obtained by ultrasound treatment were closely packed and that each molecule occupied a small area of the interface. Combination of ultrasonic treatment and glycosylation was proved to be an efficient way to develop new stabilizers and thickening agents for food in this study.

Worldwide, foods waste caused by putrefactive organisms and diseases caused by foodborne pathogens persist as public health problems even with a plethora of modern antimicrobials. Our over reliance on antimicrobials use in agriculture, medicine, and other fields will lead to a postantibiotic era where bacterial genotypic resistance, phenotypic adaptation, and other bacterial evolutionary strategies cause antimicrobial resistance (AMR). This AMR is evidenced by the emergence of multiple drug‐resistant (MDR) bacteria and pan‐resistant (PDR) bacteria, which produces cross‐contamination in multiple fields and poses a more serious threat to food safety. A “red queen premise” surmises that the coevolution of phages and bacteria results in an evolutionary arms race that compels phages to adapt and survive bacterial antiphage strategies. Phages and their lysins are therefore useful toolkits in the design of novel antimicrobials in food protection and foodborne pathogens control, and the modality of using phages as a targeted vector against foodborne pathogens is gaining momentum based on many encouraging research outcomes. In this review, we discuss the rationale of using phages and their lysins as weapons against spoilage organisms and foodborne pathogens, and outline the targeted conquest or dodge mechanism of phages and the development of novel phage prospects. We also highlight the implementation of phages and their lysins to control foodborne pathogens in a farm–table–hospital domain in the postantibiotic era.

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A novel rapid and cost-effective pre-processing method for the simultaneous determination of pyrethroid pesticides in vegetables has been developed and validated. The process of pesticide extraction was carried out by the QuEChERS (quick, easy, cheap, effective, rugged and safe) method combined with filtration by filter paper, and cleanup was carried out by the multi-plug-filtration-cleanup (m-PFC) method with no centrifuge program during the whole process. The pre-processing method is optimized for gas chromatography (GC). The process is convenient and time saving, requiring just a few seconds per sample. The recovery rate (70–120%), limit of detection (0.0001–0.007 mg/kg), precision (0.2–9.3%) and accuracy for each analyte were determined in 10 representative vegetables with good results. Finally, the feasibility of the developed method was further confirmed by the successful determination of pyrethroid-pesticide residues in pyrethroid-containing practical samples within the processing method coupled with thin-layer chromatography and a colloidal-gold test strip.