Every component is appropriate and every space has significance. The interactions between nutritional components in food matrices occur spontaneously during processing, chewing, and digestion. The behavior of these nutritional components interacting with each other is akin to the geometric assembly mechanism of Tetris. They can sometimes fit perfectly together, and at other times require adjusting their positions to prevent the blocks from stacking up to the top of the screen. This review aims to create a practical, simplified yet clear and comprehensive graphical guide for the complex subject of food component interactions. Furthermore, it delves into the complex mechanisms of interactions between plant macromolecules and their impact on food properties and health benefits. By comprehensively analyzing the effects of experimental protocols, assay methods, and processing factors, we found that food components not only form stable complexes with each other, but also affect their solubility, stability, bioactivity, and interactions with the gut microbiota. These findings provide an important theoretical basis for optimizing food processing, improving food quality, and developing functional foods.
Food Innovation and Advances 4(3): 304−320 doi: 10.48130/fia-0025-0027
Artificial Aging: Refining Fruit Wine Quality Through Technological Innovation
In the brewing lineage of fruit wine, natural aging once served as the core process to endow the wine body with mellow charm. However, its limitations—prolonged duration, high costs, and marked quality variability—have driven the scientific and industrial sectors to focus on artificial aging technologies. These technologies simulate and enhance the chemical, physical, and biological processes of natural aging, enabling efficient flavor refinement and stable quality improvement in fruit wine.This review systematically organizes the technical pathways of artificial aging, deciphers the mechanisms underlying its influence on fruit wine quality, and envisions future development directions.The advancement of artificial aging technology is unlocking a new dimension of "efficiency, stability, and innovation" for the fruit wine industry—freeing the mellow flavor of fruit wine from reliance on time’s lengthy dormancy, and instead, letting it swiftly reach consumers’ palates through scientific precision.
Food Innovation and Advances 4(3): 334−341 doi: 10.48130/fia-0025-0031
