In this study, the effects of different treatment times (40, 50, 60 s) on the changes of physicochemical properties and enzyme activities of postharvest fresh-cut Dendrocalamus brandisii (D. brandisii) shoots during storage were investigated using dielectric barrier discharge-cold plasma (DBD-CP). The results showed that DBD-CP improved the brightness of fresh-cut D. brandisii shoots with the highest contents of total phenols, total flavonoids, soluble proteins, and soluble sugars compared with CK group. At the 30th day of storage of CP₁, CP₂, and CP₃-treated D. brandisii shoots, peroxidase activity decreased by 11.13, 15.96, and 5.03 U/g (P<0.05), polyphenol oxidase activity decreased by 0.28, 1.21, and 0.62 U/g (P<0.05), phenylalanine deaminase activity decreased by 1.99, 7.19, and 5.81 U/g (P<0.05), 4-coumaroyl-coenzyme A ligase activity decreased by 3.17, 4.41, and 1.81 U/g (P<0.05), pectin content increased by 23.61%, 58.33%, and 44.44% (P<0.05), and cumulative synthesis of cellulose and lignin decreased by 7.81, 37.24, and 13.86 mg/g (P<0.05), 0.54, 0.68, and 0.55 mg/g (P<0.05), respectively. Principal component analysis showed that CP₂ had the smallest confidence circle, indicating that it had the best quality stability of D. brandisii shoots. This study provides some theoretical basis for the application of DBD-CP technology in the field of postharvest preservation and processing of D. brandisii shoots.

The present study investigated the effects of resistant corn starch (RCS) heat-treated at various temperatures (25, 40, 60, 80, and 100 ℃) on tilapia myofibrillar protein (MP) emulsion gel viscoelastic properties, particle size distribution, microstructure, centrifugal stability, Raman spectroscopy and three-dimensional (3D) printing characteristics. The results showed that the RCS heat-treatment temperature significantly modulated the hydrophobic interactions, thereby affecting the emulsion gel rheology and structural stability. When the RCS heat treatment temperature was 40 ℃, RCS swelled moderately, and the emulsion gel exhibited optimal performance, demonstrating pseudoplastic flow behavior, high elasticity, and a uniform particle size distribution. Apparent viscosity, storage modulus (G'), thixotropic recovery rate, and particle size uniformity increased significantly, thus enhancing the gel network structure and stability. This formulation exhibited excellent 3D printing extrudability and self-supporting ability, maintaining its structural integrity even after astaxanthin loading. Raman spectroscopy revealed that hydrophobic forces primarily governed gel network formation without covalent bond involvement. When the RCS heat treatment temperature exceeds 60 ℃, the the linear starch in the RCS leaches out, causing decrease in apparent viscosity and shear stress.Collectively, this study elucidated the mechanism through which heat-treatment temperature regulated RCS to influence RCS-MP emulsion gel stability. The findings showed that 40 ℃ was the optimal temperature for enhancing rheology and 3D printing performance, thereby providing a crucial theoretical basis for developing high-precision, personalized 3D printing food-grade inks and expanding RCS applications in functional foods.

To investigate the impact of compound microbial fermentation on Gastrodia elata quality (fermented liquid), providing a theoretical foundation for its industrial deep processing. Gastrodia elata was fermented using a compound microbial consortium (Lactobacillus plantarum, Acetobacter pasteurianus, and Wickerhamomyces anomalus, FJ group), with unfermented (CK) and enzymatically hydrolyzed (MJ) groups as controls. Physicochemical properties (total acidity, pH, etc.) were assessed. HPLC analyzed gastrodin, p-hydroxybenzyl alcohol, determined total phenols, and total flavonoids, evaluated their antioxidant and hypoglycemic activities. Volatile compounds and differential metabolites were identified using SPME-GC-MS. Sensory evaluation assessed overall quality and flavor. The results showed that compared to CK, FJ significantly increased total acidity (2.6-fold), decreased pH, and elevated the content of crude polysaccharides (247.65±16.10 mg/g) and ethanol (0.54%vol±0.02%vol). MJ showed minimal physicochemical changes except in polysaccharides. HPLC revealed that microbial fermentation enhanced the production of bioactive compounds (gastrodin, p-hydroxybenzyl alcohol), significantly increased total phenols (promoted 29.45% vs. CK), total flavonoids (promoted 44.08% vs. CK), antioxidant activity, and hypoglycemic activity (FJ>MJ>CK). SPME-GC-MS identified increased alcohols, acids, and esters in FJ, with characteristic differential metabolites including 3-penten-2-one, isoamyl alcohol, phenethyl alcohol, and ethyl acetate. Sensory evaluation confirmed improved quality, imparting distinct alcoholic and sweet notes. These results provide that compound microbial fermentation effectively enhances the bioactive components, functional properties, and sensory quality of Gastrodia elata, offering valuable insights for developing functional foods and advancing its industrial processing.

In order to systematically explore the slated noodle-making suitability of various wheat varieties, twenty-three varieties of wheat predominantly cultivated in Huang-Huai winter wheat region were selected and their grain qualities, flour physicochemical properties, pasting and mixing properties, as well as the resultant white-salt noodles quality were comprehensively evaluated using the multiple statistical methods like correlation analysis, principal component analysis, and cluster analysis. The results showed that there were significant differences in hardness index, wet gluten contents and damaged starch contents, viscosity and breakdown value, and the corresponding dough’s stabilization time and weakening degree among different varieties of wheat. Likewise, the variation coefficients among these quality indexes also showed obvious differences. Correlation analysis indicated that kernel hardness, flour protein contents, wet gluten contents, and water absorption exhibited significant positive correlations (P<0.05) with the sensory quality of white salt noodles. Principal component analysis showed that the evaluation index of wheat grain quality could be dimensionally reduced by five principal component factors, with a cumulative contribution rate of 75.097%, which could be used to explain most information of original variables, among which the first principal component (reflecting flour quality and mixing characteristics) and the second principal component (reflecting wheat grain quality and gelatinization characteristics) played a major role in wheat variety evaluation. Combined with the results of cluster analysis, 23 wheat varieties could be divided into 4 categories. Among these, the white salt noodles made by the second wheat variety had moderate hardness, chewiness, and gumminess, the lowest cooking loss rate and the highest sensory score, underscoring its suitability for making white salt noodles. The second type of wheat varieties specifically included: Zhengyumai 16, Zhoumai 36, Weilong 169, Zhengmai 179, Zhengmai 103, Yubao No.1 and Kaimai 21, and their variety index thresholds were as follows: protein content 10.85%~12.93%, peak viscosity 2262.00~2748.00 cP, minimum viscosity 1406.00~2021.00 cP, stability time 1.5~4.7 min, hardness 2812.00~4012.00 g, chewiness 1878~2588 g and cooking loss rate 3.31%~5.36%.

This study investigated the antioxidant activity and stability of walnut peptide-metal chelates using walnut peptides (WP, Mw<1 kDa) as raw material. The antioxidant capacity of WP chelates with different metal ions prepared by coordination was systematically evaluated, followed by screening of optimal-activity chelates and comprehensive assessment of their antioxidant capacity and stability. Molecular docking was employed to identify the peptide segment exhibiting the strongest antioxidant capacity within walnut peptides and elucidate its specific binding interactions. Results showed that the walnut peptide-calcium chelates (WP-Ca) exhibited significantly enhanced antioxidant activity（P<0.05）, achieving 74.00%±0.54% DPPH and 85.27%±0.67% ABTS⁺ radical scavenging rates, surpassing other metal-ion chelates. WP-Ca also maintained high stability across various pH, temperatures, and simulated gastrointestinal digestion. Molecular docking identified NALVAPHY as the optimal peptide for DPPH chelation, with its antioxidant activity mediated by electrostatic interactions and hydrogen bonding with DPPH. This study provides theoretical support for valorizing walnut processing by-products and advances the development of novel metal-chelated peptide antioxidants, with particular implications for functional foods and nutraceuticals.

Peptidoglycan (PG) is a class of microbial polysaccharides with the functions of immunomodulation, anti-tumor, anti-inflammation, adsorption and toxicity reduction, which mainly exists in the bacterial cell wall. Due to its unique biological functions and structural properties, it has attracted much attention in scientific research and practical applications, and is now widely used in many fields such as medical, aquatic, and food. This paper summarizes the research progress of peptidoglycan in terms of its structure, biosynthetic pathway, extraction, function and application. In terms of extraction, the traditional physical and chemical methods, enzyme digestion and the emerging combined extraction method are described, and the advantages and disadvantages of each method are analyzed. The potential link between the biological functions of peptidoglycan and bacterial pathogenicity and immunomodulation is explored in depth. The results and challenges in practical applications are discussed, and the broad prospects of peptidoglycan research in multiple fields are envisioned for the future. By reviewing the current status of peptidoglycan research from multiple perspectives, it provides a reference for the subsequent in-depth study of its properties and the expansion of its applications.

In recent years, with the popularization of the concept of healthy diet, foods with glycemic index (GI) less than or equal to 55 (low GI) have gradually become the focus of consumers' attention. Among them, low GI noodles is a staple food that can regulate the level of blood sugar after meals, which have the advantages of reducing post-meal blood sugar fluctuations, preventing cardiovascular disease, regulating insulin levels, and enhancing satiety. In this manuscript, the research status of low GI noodles in recent years are summarized. The concept, classification, measurement method and influencing factors of GI are briefly described firstly, and then the influence mechanism of different types of raw materials, raw and auxiliary materials and different processing methods on the texture characteristics, sensory evaluation and starch content of low GI noodles are discussed, mainly focuses on the effects of different types of products on the level of postprandial blood glucose. Finally, the development prospect of low GI noodles is anticipated, in order to provide a theoretical basis for future research and market application in this field.

Exploring the xanthine oxidase (XOD) inhibitory peptide from Chlorella pyrenoidosa could provide a scientific basis for hyperuricemia prevention and treatment strategies, and promote the comprehensive utilization of microalgal protein resources. In this study, Chlorella pyrenoidosa was used as the raw material to extract proteins. With the XOD inhibition rate and the degree of hydrolysis (DH) as evaluation indicators, the optimal enzymatic hydrolysis conditions were optimized through single-factor and response surface experiments. Based on this, further analysis of XOD inhibitory peptide was conducted. The results showed that papain was the most suitable protease, and the optimal enzymatic hydrolysis conditions were pH7.0, hydrolysis temperature 48.0 ℃, hydrolysis time 4.0 h, enzyme dosage 2000 U/g, and substrate concentration 10 mg/mL. Under these conditions, the theoretical inhibition rate was 73.78%, and the actual inhibition rate reached 71.56%±0.51%. The amino acid composition of Chlorella pyrenoidosa XOD inhibitory peptide was reasonable, with essential amino acids, hydrophobic amino acids, and basic amino acids accounting for 43.17%, 45.07%, and 14.15% of the total, respectively. Additionally, they exhibited moderate stability under gastrointestinal digestion conditions, but their inhibitory activity decreased significantly under high temperature or strong acid/alkaline conditions. They were also relatively sensitive to metal ions such as Fe²⁺, Fe³⁺, Cu²⁺ and Mg²⁺. The relative molecular mass mainly concentrated below 1 kDa, and the ultrafiltered fraction with a molecular weight <3 kDa showed the highest XOD inhibitory activity, with an IC₅₀ of (5.23±0.68) mg/mL. This study provides a theoretical reference for the development and utilization of food-derived uric acid-lowering peptides.

In order to solve the common problems of commercial sugarcane wine, such as light fruit aroma and thin wine body, this study aimed to investigate the effects of passion fruit and Liu Pao tea as flavor enhancers on the aromatic components of sugarcane fruit wine. The aromatic components of three sample groups were qualitatively and quantitatively analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that a total of 98 volatile compounds were detected, with 71 in the sugarcane fruit wine group, 83 in the Liu Pao tea group, and 80 in the passion fruit group. Odor activity value (OAV) analysis revealed that 14 compounds exhibited an OAV greater than 1, while 15 compounds showed a relative odor activity value (ROAV) greater than 1. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 25 key flavor compounds (VIP>1). Among these, γ-terpinene and 3-hydroxy-2-butanone contributed grassy and citrus aromas to the Liu Pao tea group, whereas damascenone and β-ionone enhanced fruity and floral aromas in the passion fruit group. Both passion fruit and Liu Pao tea were found to effectively enrich the aromatic composition of sugarcane fruit wine, with each enhancing the aroma profile in distinct ways. Comprehensive aromatic quality analysis indicated that passion fruit exhibited superior aromatic enhancement effects and was determined to be more suitable as an aromatic enhancer for sugarcane fruit wine.

This study investigated the differences in physicochemical properties and volatile aroma components between fresh Hotan Red grapes (GR) and their dried products including dried raisins without drying agent pretreatment (NDAR) and drying agent-pretreated raisins (DAR). The results indicated that the color of raisins darkened after drying, with an increase in red-yellow values (a^*, b^*). The contents of reducing sugars, titratable acids, and ascorbic acid increased significantly. However, drying agent pretreatment reduced the lightness (L^*) and further enhanced the red-yellow values (a^*, b^*) of raisins. Additionally, it increased the reducing sugar content while decreasing titratable acidity and ascorbic acid levels. Electronic nose (E-nose) radar fingerprint plots exhibited distinct response patterns. Through qualitative and quantitative analysis of volatile compounds, 99, 109, and 108 volatile compounds were detected in GR, NDAR, and DAR, respectively. The dominant volatile classes were alcohols (48.45%) in GR, aldehydes (58.46%) in NDAR, and ketones (45.00%) in DAR. Compared to NDAR, drying agent pretreatment led to the degradation and disappearance of D-limonene, a 2.88% reduction inthe relative content of aldehydes and ketones, affecting the concentration of characteristic aroma components in raisins. Based on OAV (Odor Activity Value)>1, pretreatment with drying agents weakened the concentrations of furfural, 5-methylfurfural, and nine other key aroma compounds. Furthermore, sixteen key aroma compounds were screened using ROAV (Relative Odor Activity Value)≥1, and three critical compounds: decanal, E-2-nonenal, and ethyl 2-methylbutyrate were identified (VIP>1), playing a crucial role in distinguishing GR, NDAR, and DAR. While GR exhibited a significantly different aroma profile compared to NDAR and DAR, the overall aroma characteristics of NDAR and DAR were similar, but NDAR had more pronounced fruity and sweet aromas than DAR. This study elucidates the differences in physicochemical properties and volatile aroma compounds between Hotan Red grapes, drying agent pretreatment and drying agent-pretreated raisins, which provides data support and a theoretical foundation for optimizing subsequent drying processes and enhancing the flavor characteristics in Hotan Red raisin production.