This study aimed to establish a process for preparing probiotic apricot crisps enriched with a high level of Lactiplantibacillus plantarum (L. plantarum). Three pretreatment methods, normal pressure impregnation (NPI), ultrasonic impregnation (UI), and vacuum impregnation (VI), were combined with fermentation technology. The viable count of L. plantarum in freeze-dried apricot crisps was determined to evaluate the impregnation efficiency of the different methods. Following the optimization of individual process parameters through single-factor experiments, orthogonal experiments were conducted to further optimize multiple factors, including ultrasonic power, ultrasonic time, and fermentation time. In parallel, changes in the apricot cell tissue structure were examined using scanning electron microscopy, and the total sugar, total acid, and total phenolic contents of the fermented apricot crisps were analyzed. The results indicated that UI treatment yielded a viable count of 1.0~2.0×10⁷ CFU/g, which was significantly higher than that of the vacuum and normal pressure treatment groups (P<0.05). The optimal process conditions were determined as follows: Ultrasonic power of 125 W, impregnation time of 12 min, and fermentation time of 20 h, under which the viable count of the final product was increased to 1.0~2.0×10⁸ CFU/g. Scanning electron microscopy observations revealed that ultrasonic impregnation significantly increased the porosity and pore size of apricot cell tissues, effectively promoting bacterial penetration. After fermentation, the total sugar, total acid, and total phenol contents of the apricot crisps showed significant differences compared with the control group (P<0.05). This study developed an ultrasonic-fermentation synergistic technology for preparing L. plantarum-enriched apricot crisps, providing an innovative process for developing high-activity probiotic fruit crisps. It holds important application value for enhancing the added value of apricots and promoting the development of functional snack foods.

In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed, in conjunction with principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and odor activity value (OAV), to systematically investigate the composition and differential distribution of volatile flavor compounds in the pileus, indusium, and stipe of dried Dictyophora rubrovolvata. The results demonstrated that a total of 151 volatile compounds were identified, encompassing 11 types of substances such as esters, terpenes, and ketones. Notable variations were observed in both the types and contents of volatile compounds across the three morphological parts. Specifically, the contributions of the indusium and stipe to the overall flavor profile were significantly greater than that of the pileus. PCA and PLS-DA analyses confirmed that the volatile flavor compounds in the three regions exhibited significant compositional differences, enabling effective differentiation. PLS-DA jointly screened 57 differential compounds with VIP>1, primarily comprising alcohols, terpenes, and hydrocarbons. Combined OAV value analysis revealed five volatile flavor compounds common to all three parts with OAV≥1 but VIP<1: (E,E)-3,5-octadien-2-one, (E,E)-2,4-nonadienal, 1-nonanol, trimethyloxazole, and 2-pentyl acetate. They were recognized as the key shared flavor substances among the three parts and serve as the core volatile flavor compounds that define the basic flavor keynote of dried Dictyophora rubrovolvata. Comparing the specific key flavor compounds with OAV≥1 and VIP>1 across different parts, the pileus contained (Z)-6-nonen-1-ol, imparting umami and grassy notes. The indusium contained trans, cis-2,6-nonadien-1-ol, 4,4-dimethyl-2-pentanone, 4,5-dichloro-2-methoxyphenol, and (Z)-6-nonen-1-ol. The first three substances could serve as key flavor compounds that distinguish indusium from other parts. The stipe contained ethyl 3-cyclohexenecarboxylate, which imparted cucumber and grassy aromas to the stem. This compound was a high-contribution component and could serve as a key flavor identifier for the stipe. The findings of this study provide a theoretical foundation for quality-oriented breeding, part-specific processing, and flavor modulation of Dictyophora rubrovolvata.

Objective: This study investigated the effects of different drying methods on the quality and microstructure of Triarrhena lutarioriparia shoots to provide a reference for their drying processing. Methods: Fresh Triarrhena lutarioriparia shoots were divided into blanched and non-blanched groups and subjected to four drying methods: hot air drying (HAD), infrared drying (IFD), heat pump drying (HPD), and vacuum freeze drying (VFD). The effects of these drying methods on the quality attributes (texture, color, total phenols, total flavonoids, DPPH radical scavenging activity, soluble sugar content, soluble protein content) and microstructure of the samples were studied. Results: Significant differences were observed in the physical properties of dried products obtained by different methods. VFD resulted in the best physical characteristics, with the lowest shrinkage rate (9.1%), hardness after rehydration (14.2 N), and the highest rehydration ratio (5.87). IFD led to the highest shrinkage rate, but its rehydration ratio and rehydrated hardness were superior to those of HAD. In terms of nutrient retention, VFD samples exhibited the highest total phenol content (8.211 mg/g), total flavonoid content (2.482 mg/g), soluble sugar content (9.960 g/100 g), soluble protein content (12.005 mg/g), and DPPH radical scavenging rate (92.77%). Nutrient preservation capacity followed the order: VFD > IFD > HPD > HAD. Among the four methods, blanched samples showed better color but inferior physical properties and nutrient retention compared to non-blanched samples. Microstructural analysis revealed that VFD samples exhibited a porous honeycomb network structure with numerous small pores, indicating well-preserved cellular morphology with minimal damage. In contrast, HAD samples suffered severe structural collapse with the most significant damage. Conclusion: VFD was the optimal drying method for high-quality dried Triarrhena lutarioriparia shoots. IFD outperformed HAD and HPD in nutrient preservation. Blanching effectively improved color preservation but reduces nutritional quality. This study wold provide valuable reference and fundamental data for further deep processing of fresh Triarrhena lutarioriparia shoots.

Potato pancakes are a regional specialty of the Zhaotong area in Yunnan Province, China. This study investigated the effects of varying concentrations of melatonin (0, 7.5, 15.0, 22.5, and 30.0 mg/kg) on the sensory quality, texture characteristics, physicochemical properties, flavor profile, and acrylamide content in potato pancakes (with 30 g of potato shreds, 200 s frying time, 220 ℃ frying temperature, and a solid-liquid ratio of 1.8 g/mL). The results revealed that the most significant improvements were observed at a melatonin concentration of 22.5 mg/kg (MT group). At this concentration, the acrylamide content was reduced to 669.74±17.24 μg/kg, yielding an inhibition rate of 35.52%, and the sensory score reached its highest value (94.60±1.52). The color difference of the MT group was 31.38±0.02, and its texture properties, including hardness (1359.17±63.57 g) and chewiness (337.30±24.83 g), were lower than those of the control group (CK). In contrast, the elasticity (0.52±0.03) and resilience (0.24±0.02) were significantly higher than those in the CK group. The cohesion and viscosity showed minimal change. Additionally, the oil content in the MT group was reduced by 13.83%, and the oxidation stability of the oil improved significantly, as indicated by the peroxide value (0.096±0.00 g/100 g), acid value (0.38±0.01 mg/g), and carbonyl value (10.83±0.15 meq/kg). Microscopic analysis of the pancake surface revealed that melatonin inhibited the gelatinization of starch, leading to the preservation of some starch granule morphology. Gas chromatography-mass spectrometry (GC-MS) analysis further demonstrated that melatonin reduced the levels of volatile flavor compounds associated with the Maillard reaction, resulting in a marked decrease in sensory flavor intensity. Overall, the addition of melatonin significantly enhanced the taste and safety of potato pancakes. Despite the reduction in flavor components, the improvement in quality reflects its positive impact, contributing to the optimization of potato-based food products.

In order to select the yeast strain suitable for Sanhua plum wine production, five commercial Saccharomyces cerevisiae strains (SY, D254, DV10, EC1118, and K1) were used for Sanhua plum wine fermentation in this study. A comprehensive evaluation of the effects of these yeast strains on Sanhua plum wine quality was conducted by analyzing basic physicochemical parameters, total phenolics and flavonoids, antioxidant activity, profiles of organic acids and amino acids, volatile compounds, and sensory characteristics. The results indicated that the wines fermented with the five yeast strains exhibited an alcohol content of 12.57%~12.97% (v/v), along with high dry extract content (40.00~43.90 g/L), and low methanol levels (30.86~37.41 mg/L). Among them, the D254-fermented Sanhua plum wine showed the lowest total acid content (8.29 g/L) and the lowest malic acid content (5.96 g/L). The DV10-fermented Sanhua plum wine exhibited the strongest antioxidant activity, as evidenced by its highest DPPH· scavenging capacity (911.26 mg V_C/L) and strongest reducing power (976.40 mg V_C/L). The Sanhua plum wine fermented with SY yeast demonstrated the highest amino acid content (402.33 mg/L), the most complex volatile composition, and the highest sensory evaluation score (89.90 points), indicating its superior suitability for Sanhua plum wine fermentation. This study provides a theoretical foundation for yeast selection in the production of Sanhua plum wine.

Hyperoside (HYP), a flavonoid with potent antioxidant, antitumor, and anti-inflammatory activities, has limited applications in pharmaceutical development and functional foods because of its poor water solubility and low bioavailability. In this study, hyperoside-loaded soybean hydrophobic peptide-based nanocomplexes (SPN-HYP) were prepared using a pH-driven method. The optimal HYP loading concentration was determined, and the physicochemical properties and bioaccessibility of the resulting nanocomplexes were systematically characterized. The results showed that soybean peptide hydrophobic aggregates could be used to construct HYP-loaded nanocomplexes, thereby improving the water solubility and stability of HYP. The nanoparticle dispersion was yellow in appearance, with an encapsulation efficiency above 90%, a loading capacity of 18.88%±0.033%, and a particle size ranging from 160 to 180 nm. Scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and Zeta potential analysis confirmed the successful incorporation of HYP into SPN. After storage at 4 ℃ for 15 days, the particle size variation remained below 10%. In vitro simulated gastrointestinal digestion showed that the bioaccessibility of HYP in the SPN-HYP system was significantly higher than that of free HYP (P<0.05). In addition, the SPN-HYP system effectively preserved the antioxidant activity of HYP and improved its stability and bioaccessibility during gastrointestinal digestion. Therefore, the soybean hydrophobic peptide-based nano-delivery system shows promising potential for enhancing the application of hyperoside in functional foods and pharmaceutical development.

To elucidate the relationship between the structure of wax-based oleogels and bread quality, this study examined the effects of varying cooling temperatures (20, 4, −18 ℃) on the crystalline network structure of rice bran wax (C24-C32)—high oleic sunflower oil-based oleogels. Additionally, the application of these oleogels in bread was evaluated by substituting margarine with equal amounts of oleogels prepared with 3%, 5%, 8%, and 10% rice bran wax under 20 ℃ cooling. The results pertaining to the microstructure, crystal polymorph, oil-holding capacity, hardness, and thermal properties of the oleogel demonstrated that oleogels cooled at 20 ℃ exhibited a dense dendritic crystalline network with the presence of β' polymorphs. Elevated cooling temperatures increased the fractal dimension Db values (1.822±0.013~1.835±0.105). As the rice bran wax content increased, the crystalline network of oleogels became progressively denser, accompanied by significant increases (P<0.05) in Db values (1.053±0.104~1.783±0.023), hardness (10.43 g~256.12 g), and oil-holding capacity (48.33%~95.42%). Correspondingly, the melting/crystallization peak temperatures increased gradually. Fourier transform infrared spectroscopy confirmed the existence of van der Waals forces among the oleogel constituents. In relation to dough hardness and rheological properties, the hardness of doughs prepared with the oleogels was comparable to that of the butter-containing dough, while both the storage modulus (G') and loss modulus (G'') were lower than those of the butter-based dough. The oleogel containing 10% rice bran wax displayed a significantly higher relative content of β' polymorphs than other groups (P<0.05), and the resultant bread showed texture properties, specific volume, and crumb structure approaching those of the butter-containing bread. The L^*, a^*, and b^* values of the crust color for all oleogel-added breads were lower than those of the butter-containing bread, with minimal impact on the crumb color. In summary, the dense crystalline network structure and high β' polymorph content in wax-based oleogels are critical factors influencing bread quality.

To enhance the mechanical properties and moisture barrier performance of cassava starch (CS) films, this study employed peanut protein isolate (PPI) and gelatin (GL) as protein modifiers to prepare composite films with CS. The effects of protein sources and addition ratio (0:10, 1:9, 2:8, 3:7, 4:6, and 5:5) on the properties and microstructure of the composite films were systematically investigated. The results showed that both proteins demonstrated good compatibility with CS, effectively enhancing the mechanical properties, water barrier performance, and microstructure density of the films. In the PPI/CS composite film, the optimal mass ratio was 3:7. The moisture content, water solubility, water absorption, moisture absorption, and water vapor permeability of the film were reduced by 28.32%, 19.39%, 14.79%, 27.87%, and 11.98%, respectively, compared to those of the pure CS film. The elongation at break also increased from 53.39% to 82.16%. In the GL/CS composite film, the addition of GL primarily improved the tensile strength of the film. When the mass ratio of GL/CS was 4:6, the tensile strength increased from 2.36 to 4.44 MPa, and the water barrier properties were significantly improved (P<0.05). Scanning electron microscopy and X-ray diffraction analyses indicated that protein addition optimized the surface morphology and modified the crystalline structure of the films, whereas Fourier-transform infrared spectroscopy confirmed the formation of hydrogen bonds between protein and starch molecules. In summary, PPI/CS composite films are more appropriate for short-term packaging requiring high flexibility and moisture barrier performance, whereas GL/CS composite films are more suitable for food packaging applications requiring greater structural stability. Both composites demonstrate significant potential for application in the field of biodegradable packaging materials.

To explore the potential application value of soy oligopeptides (SOP) in wheat bread, low-field nuclear magnetic resonance spectrometer, rheometer, scanning electron microscopy (SEM), and Fourier-transform infrared spectrometer (FTIR) were used to investigate the effects of SOP (replacing wheat flour at 0.2%, 0.4%, 0.6%, 0.8%, and 1%) on the moisture distribution, rheological properties, microstructure, and secondary structure of protein in wheat dough. After baking the dough into bread, the effects of SOP on the specific volume, porosity, textural properties, and relative crystallinity of the bread were investigated. The results showed that when the replacement amount of SOP was 1%, compared with the blank control group, the free water content in the dough decreased by 1.71% (P<0.05). Rheological analysis revealed that the addition of SOP reduced the G' and G" values of the dough and increased its viscosity. Infrared spectrum showed that SOP increased the total content of ordered structures (β-sheets and α-helixes) by up to 7.35%, suggesting a promotion of dough protein transformation from disordered to ordered conformations. The addition of SOP significantly increased the specific volume and porosity of bread and reduced its hardness (P<0.05). When the substitution level was 0.4%, the hardness of the bread decreased by 42.27% compared to the control group, and the relative crystallinity decreased by 1.16% compared with the control. At this substitution level, the bread exhibited a more homogeneous and finer cellular structure, accompanied by a softer and more palatable texture. These findings demonstrate that SOP exerts a beneficial impact on bread quality under low substitution conditions.

This study investigated the effects of immersion freezing (IM) and air freezing (AF) on frozen dough properties and the quality of the resulting baked bread, aiming to provide a basis for the development and application of rapid freezing technologies in flour products. The study compared the effects of the freezing methods on the various characteristics of dough, including the freezing rate, rheological characteristics, water state, microstructure, free sulfhydryl group content, and secondary structure of gluten proteins, and the texture, hardness of the baked bread. The results showed that the freezing rate of the IM dough (1.67 ℃/min) was significantly higher than that of the AF dough (0.38 ℃/min), the elastic modulus (G') and viscous modulus (G'') were closer to fresh dough. Furthermore, IM dough contained 0.53% more strongly bound water and showed 0.09 μmol/g less free sulfhydryl groups compared to the AF dough. In the IM dough, the secondary structure of gluten proteins was more ordered and the gluten network was more continuous. Compared to AF bread, IM bread exhibited a 9.49% increase in porosity, a 4.56 cells/cm² increase in hole density, and a 0.09 mm² increase in average hole area. The hardness of IM bread was 125.00 N, closer to that of bread made from fresh dough. These results indicated that IM more effectively preserves dough quality by inhibiting ice crystal growth and reducing gluten network damage. Consequently, the characteristics of IM bread were closer to those of bread made from fresh dough, which had significant technical advantages.

With epigallocatechin gallate (EGCG) and four proteins (soy protein isolate, casein, egg white albumin, and β-lactoglobulin) as materials, one protein-EGCG non-covalent complex and three covalent complexes were prepared through mixing, coupling reaction, hydroxyl radical reaction, and enzymatic reaction, respectively in this study. Indicators (such as EGCG binding rate, antioxidant in vitro, and inhibition rate of aging enzymes) were detected to examine effects of protein type and combination mode on EGCG binding status and activities in vitro of protein-EGCG complexes, and their correlation between the activity in vitro and structural stability during the digestive process were determined. Results showed that when protein-EGCG complexes forming, abilities of EGCG to scavenge the free radical (DPPH· and OH·) and inhibit aging (tyrosinase and elastase inhibition) were enhanced differently with the varied protein type and the binding mode. Although having the largest EGCG binding amount (0.175~0.225 mg/mg Pro), casein-EGCG complexes were also discovered lower activities in vitro than complexes containing soy protein isolate and EGCG under the same combination mode. Activity of the protein-EGCG non-covalent complexes could be improved by the hydroxyl radical covalent reaction owing to their enhanced DPPH· scavenging rate and tyrosinase inhibition rate by more than 86.73% and 49.12% respectively, while effects of enzymatic reactions and alkali oxidation reaction were opposite. The activities in vitro of protein-EGCG complexes were found irrelevant to their EGCG binding amount, soy protein isolate-EGCG covalent complex prepared by hydroxyl radical reaction, was discovered to show a poor digestive stability (EGCG binding amounts ranging from 0.06 to 0.15 mg/mg Pro) but a superior extracellular antioxidant activity, confirming the inverse correlation between the extracellular activity and the structural stability to some extent.

To investigate the interaction mechanism between bovine serum albumin (BSA) and naringenin (Nar), as well as the impact on the stability of Nar, multi-spectroscopic techniques were initially utilized to study the quenching mechanism, binding constant, and binding site of the BSA-Nar complex. Subsequently, molecular dynamics simulations were conducted to explore the binding free energy, key residues, binding modes, and interactions. Finally, Nar/BSA nanoparticles (Nar/BSA NPs) were prepared, and the antioxidant activity and in vitro release properties were examined. The findings indicated that Nar could quench the intrinsic fluorescence of BSA through a static quenching mechanism. The BSA-Nar complex was primarily formed via hydrogen bonding and hydrophobic interactions, with a binding constant of 1.7×10⁴ L/mol and a binding free energy of -14.78 kcal/mol. The secondary structure of BSA was altered, with the α-helix content decreasing from 79.39% to 77.67%. There was approximately one binding site between BSA and Nar, and Nar binds to site I of BSA. Key residues Arg208, Ala212, Leu326, and Gly327 significantly contributed to the binding. Furthermore, after six days of storage, when the concentration was 40 µg/mL, the DPPH free radical scavenging rates of Nar/BSA NPs and Nar were 11.42% and 9.30%, respectively. Following 61 hours of simulated gastric fluid digestion, the release rates of Nar/BSA NPs and Nar were 62% and 79%, respectively. The corresponding release rates in simulated intestinal fluids were 86% and 89%, respectively. These results demonstrate that BSA can stably bind with Nar, and the antioxidant activity of Nar is significantly enhanced upon encapsulation with BSA. Additionally, the release rates of Nar in simulated gastric and intestinal fluids are slowed when encapsulated within BSA.

Objective: To explore the stabilization and modification mechanisms of Polysaccharide of Nostoc sphaeroides Kützing (PNSK) on nano-selenium particles (SeNP), and the changes in biological activity before and after modification. Method: Using polysaccharide of PNSK as the raw material, Polysaccharide of Nostoc sphaeroides Kützing nano-selenium particles (PNSK-SeNP) was prepared by the sodium selenite (Na₂SeO₃) and ascorbic acid (V_C) redox method. The structure of PNSK and PNSK-SeNP were characterized by UV-Vis spectroscopy, high-performance liquid chromatography, X-ray diffraction, infrared spectroscopy, and X-ray photoelectron spectroscopy. The antioxidant and anticancer activity of PNSK and PNSK-SeNP were comparatively analyzed. Results: The selenium content of PNSK-SeNP was 52.03±0.20 mg/g and the particle size was 166.83±4.51 nm. No obvious difference was observed in the molar ratio of monosaccharides of PNSK-SeNP before and after preparation. The presence of a Se 3d signal peak in the X-ray photoelectron spectroscopy of PNSK-SeNP, and the selenium element existed in the 0-valent state. Both infrared spectroscopy and X-ray photoelectron spectroscopy indicated that the main structure and functional groups of PNSK were preserved in PNSK-SeNP, and no new chemical bonds were formed between SeNP and PNSK. The antioxidant assay found that the IC₅₀ of PNSK and PNSK-SeNP for hydroxyl radical (·OH) were 4.45 and 0.55 mg/mL, respectively, and for 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid), diammonium salt radicals (ABTS⁺) were 4.58 and 0.79 mg/mL, respectively, and for the A549 lung cancer cells were 0.87 and 0.06 mg/mL, respectively. Meanwhile, the migration of A549 lung cancer cells could be effectively inhibited by PNSK-SeNP, and apoptosis could also be induced. A significant correlation between the selenium content of PNSK-SeNP and its antioxidant and anticancer effects were revealed by correlation analysis. Conclusion: Nano-selenium can be effectively stabilized by PNSK, and the in vitro antioxidant and anti-cancer activities of PNSK-SeNP can be significantly enhanced compared with PNSK.

Given the limitation of practical application caused by the poor gel properties of single gelatin, guar gum (GG), and low acyl gellan gum (LG) were used to modify the brown cattle hide gelatin. Different polysaccharide-protein composite gels were prepared by changing the proportion of GG and LG added to gelatin. The texture properties, surface hydrophobicity, intermolecular forces, sulfhydryl content, low-field nuclear magnetic resonance, infrared spectroscopy, fluorescence spectroscopy, and scanning electron microscopy were studied. The results showed that the texture characteristics were significantly improved after adding two kinds of polysaccharide gels. Compared with single gelatin, with the increase of the proportion of LG in the system, the surface hydrophobicity decreased by 59.96%, and with the increase in the proportion of GG, the total content of total sulfhydryl increased by 30.49%. The intermolecular force was mainly manifested as the decrease of covalent bonds and the increase of hydrogen bonds between the proteins, indicating that GG promoted the expansion of proteins and LG promoted the aggregation of proteins. Infrared spectroscopy showed that after modification, the content of random coils in the secondary structure of the gel system decreased, while β-sheets increased, leading to enhanced orderliness. After modification, the fluorescence intensity decreased, and the stability of the system was improved. When the addition ratio of GG to LG was 5:5, the fluorescence intensity decreased by 26.81% compared to the pre-modified condition. The microstructure showed that the addition of GG could make the three-dimensional network structure of the gel denser, and LG could promote the highly brittle hard skeleton. In summary, the weak characteristics of gelatin gel were effectively improved by GG and LG.

To investigate the structure of Alpinia oxyphylla Miq. oligosaccharides (MC) and their impact on human gut microbiota, MC was extracted and purified using ultrasound-assisted high-voltage pulsed electric fields. Its structural characteristics were analyzed using Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and scanning electron microscopy (SEM). Its in vitro antioxidant and hypoglycemic activities, as well as its regulatory mechanism on the intestinal flora were investigated. Results showed that the extracted MC was a glucose homopolymer (100% glucose monosaccharide composition) with a molecular weight of 2461 Da. The β-glycosidic bond configuration of MC was confirmed by FT-IR spectroscopy, with characteristic peaks observed at 1656 cm⁻¹ and 1623 cm⁻¹. A hierarchical structure characterized by coexisting crystalline and amorphous domains within the β-glucan backbone was demonstrated through XRD and SEM analyses. These structural features constituted a structural basis for targeting gut microbiota. In vitro activity assays indicated that MC exhibited negligible antioxidant activity, but demonstrated notable hypoglycemic activity. Fecal fermentation experiments demonstrated that MC markedly increased the abundance of Bacillota, reduced Bacteroidetes, and enriched the genera Ligilactobacillus and Weissella, thereby regulating and improving intestinal function. This study provides a theoretical foundation for developing Alpinia oxyphylla Miq. oligosaccharides as prebiotics.

To enhance the bioaccessibility of astaxanthin (ASTA), this study constructed astaxanthin nanoemulsions (ASTA-NEs) using high-pressure microfluidization technology, with methyl linolenate (ML, esterified modification), flaxseed oil (FO, rich in unsaturated fatty acids), and coconut oil (CO, rich in saturated fatty acids) as the oil phases, respectively corresponding to astaxanthin-loaded methyl linolenate nanoemulsions (MLA), flaxseed oil nanoemulsions (FOA), and coconut oil nanoemulsions (COA), with astaxanthin-free methyl linolenate emulsion (ML) serving as the control. By characterizing the emulsion structure, stability, in vitro digestive behavior, and ASTA bioaccessibility, the regulatory mechanism of oil phase composition on the performance of the delivery system was revealed. Results showed that all emulsions exhibited a single narrow-peak distribution, with a polydispersity index (PDI) below 0.2 and negative Zeta potential, indicating stable and homogeneous systems. Among them, MLA had the optimal dispersion uniformity. The stability of emulsions with different oil phases was affected by pH, Na⁺ concentration, and temperature. Within the pH range of 5~9, MLA showed a smaller PDI value (P<0.05). For ionic stability, in the range of 0~300 mmol/L NaCl, the particle size of ML increased significantly with the increase of Na⁺ concentration (P<0.05), while the particle sizes of MLA, FOA, and COA remained stable. In addition, the thermal stability of different samples was evaluated within the temperature range of 30~90 ℃: At 30~60 ℃, MLA showed no significant change in particle size (P>0.05) and exhibited the best thermal stability. At 90 ℃, the particle sizes of all samples increased, but MLA still maintained a relatively small particle size (<195 nm). During in vitro digestion, the emulsion structure remained stable in the oral and gastric phases. In the intestinal phase, the particle size of COA increased significantly (P<0.05) due to the rapid hydrolysis of high saturated fatty acids. After digestion, MLA had the highest ASTA retention rate, with a bioaccessibility of 26.8%, which was significantly higher than that of FOA (24.8%) and COA (22.4%) (P<0.05). This study clarifies the regulatory mechanism of oil phase properties on the performance of astaxanthin nanoemulsions, providing a theoretical basis for the rational design and industrial application of functional lipid delivery systems.

In this study, the aim was to determine the influence of ultrasound-assisted phosphorylation on the physicochemical properties of chickpea protein isolates (CPI). Three aspects of the effects of combined treatment on the properties of CPI were assessed: Physicochemical properties, molecular structure, and functional characteristics. The results showed that with the increase of ultrasound intensity, the physicochemical properties and structure of CPI changed significantly. Among them, ultrasound-assisted phosphorylation at 300 W led to a maximum phosphate content of 10.63 μg/mL in the proteins, while increasing the solubility to 89.02% and turbidity to 1.98. In addition, both sulfhydryl contents and surface hydrophobicity were decreased to 10.48 μmol/g and 80.5, accompanied by changes in the secondary structure of the proteins. These findings indicated that ultrasound promoted effective phosphorylation. Hydrophobic aggregation caused by protein unfolding was mitigated by electrostatic stabilization, thereby enhancing the emulsification and foaming properties of CPI. Multiscale analyses demonstrated that ultrasound-assisted phosphorylation effectively enhanced the physicochemical properties and structural characteristics of CPI molecules. The findings of this study provide a theoretical basis for advancing food protein modification technologies.

To prepare a selenium-enriched probiotic fermented milk, Lacticaseibacillus paracasei SCFF20, a selenium-enriching strain isolated in our laboratory, was employed to ferment milk at 42 ℃ for 12 hours. The physicochemical indexes, selenium content, flavor compounds and some other indicators of the prepared fermented milk were systematically evaluated. Four experimental treatments were conducted as follows: SF group was performed using commercially available L. paracasei. BF group was performed using L. paracasei SCFF20 alone. XF group was performed using L. paracasei SCFF20 and selenium nanoparticles (SeNPs), and YF group was performed using L. paracasei SCFF20 and sodium selenite. Results showed that the XF group exhibited significantly higher Se(0) content (4.05±0.01 mg) and a^* value (1.30±0.02) compared to other groups (P<0.05), demonstrating L. paracasei SCFF20's ability to selenium biotransformation and its synergistic effect with SeNPs during milk fermentation. Furthermore, electronic nose and GC-MS analysis indicated that both L. paracasei SCFF20 and commercial L. paracasei contributed esters, alcohols and aldehydes to the flavor profile of the fermented milk. Notably, the XF group showed enhanced flavor diversity, particularly in esters and acids compared to the SF group. Therefore, the incorporation of L. paracasei SCFF20 with SeNPs markedly improved both the selenium content and flavor complexity in the fermented milk. This study provides a theoretical basis for research on biogenic selenium-enriched fermented milk and its related product development.

Objective: To elucidate the structural basis underlying the diverse extremophilic catalytic properties of β-galactosidases in the GH42 glycoside hydrolase family, enzymes with resolved crystal structures were systematically analyzed to reveal the relationship between structural features and catalytic characteristics. Methods: Correlation analysis between catalytic properties and microbial habitats was performed, combined with amino acid composition, phylogenetic evolution, hydrophobicity distribution, and structural bioinformatics approaches, to investigate the structural determinants responsible for catalytic diversity among GH42 β-galactosidases. Results: GH42 β-galactosidases exhibited a biased amino acid composition characterized by relatively high glutamate (E) content and low lysine (K) content, resulting in generally low isoelectric points (pI). The catalytic properties of these enzymes were adaptively correlated with the growth environments of their host microorganisms. A ''paired'' evolutionary pattern was observed between thermophilic and cold-adapted β-galactosidases within the family. Thermostable enzymes possessed higher internal hydrophobicity, whereas cold-adapted enzymes display stronger surface hydrophilicity. Cold-adapted enzymes exhibited significantly distinct flexible regions at the junction between the TIM-barrel domain and Domain B, as well as at the C-terminus. In contrast, thermostable enzymes enhanced structural rigidity by increasing hydrogen bond numbers and proline (P) content to improve their optimal temperature range. Conclusion: GH42 β-galactosidases shared a conserved molecular scaffold and diverged into cold-adapted and thermostable enzymes via differential internal and surface hydrophobicity. Temperature adaptation of these enzymes arised from the synergistic effects of monomer flexibility, number of hydrogen bonds, and oligomeric state. Based on the evolutionary relationships within the family, this study systematically explored the structural divergence and catalytic differentiation among GH42 enzymes. These findings provide a general reference for further investigations into extremophilic catalysis of GH42 β-galactosidases and the development of engineered enzymes with multi-tolerant properties.

This study aimed to investigate the antibacterial effects of Nisin combined with chive seed extract (CSE) against Staphylococcus aureus and their effect on the quality attributes of strawberries and pasteurized milk during storage. The agar well diffusion assay was employed to assess the antibacterial activity of Nisin and CSE against Staphylococcus aureus ATCC 29213. Additionally, the antibacterial efficacy of Nisin and CSE against S. aureus was further investigated by measuring reactive oxygen species (ROS) levels and extracellular polymeric substance (EPS) content. Meanwhile, the effects of Nisin and CSE on the quality of the two food products were further investigated by determining the titratable acidity of pasteurized milk and strawberries during storage, as well as the weight loss and DPPH radical scavenging activity of strawberries and the protein content of pasteurized milk. The results demonstrated that the combination of Nisin and CSE exhibited synergistic antibacterial effect against S. aureus. The ROS levels of S. aureus were significantly reduced by 18.64% and 39.70% in Nisin+CSE group compared to Nisin and CSE groups, respectively (P<0.05). EPS content in S. aureus was remarkably decreased by 17.87% and 32.57% in Nisin+CSE group compared to Nisin and CSE groups, respectively (P<0.05). Furthermore, Nisin combined with CSE effectively delayed spoilage in both pasteurized milk and strawberries during 8-day storage at 25 ℃ and 4 ℃. The combination of Nisin and CSE exhibits a strong inhibitory effect against Staphylococcus aureus, offering a new strategy for the development of natural compound antibacterial agents.

Bacterial spores are common microbes in foods. They are difficult to be inactivated because of their extreme resistances. The synergistic inactivation effects and mechanism of Nisin combined with ε-polylysine treatment on Bacillus subtilis spores in thermal physical field (80, 90 ℃) were studied, and a more effective method for food preservation was provided. The changes of OD_{600 nm}, OD_{260 nm}, OD_{280 nm} values were used for characterizing the inner membrane damage and intracellular components release. Scanning electron microscope (SEM) was used for observing the changes in spore morphology and structure. Fourier transform infrared (FTIR) spectroscopy was used for analyzing the changes in lipids phase of spore inner membrane, the secondary structure of spore proteins, and nucleic acid backbone. The activity of Na⁺/K⁺-ATPase was determined to evaluate spore's metabolic condition. The results are as follows: Under 90 ℃ treatment, 1.59 lg CFU/mL or 1.22 lg CFU/mL Bacillus subtilis spores were inactivated respectively with addition of 0.5 g/L Nisin or 0.25 g/L ε-polylysine, while 4.28 lg CFU/mL spores were inactivated with combined usage of 0.5 g/L Nisin and 0.25 g/L ε-polylysine. After the combined treatment, SEM images indicated that the aggregation of spores significantly intensified. The 2,6-dipicolinic acid (DPA) release raised up to 76.03%, indicating serious inner membrane damage. FTIR spectroscopy indicated that the lipids in the spore inner membrane changed from a gel state to a liquid crystal state, nucleic acid backbone was damaged, and the content of secondary structures in proteins changed (P<0.05), the α-helix and β-folding content decreased, while the β-turn and random coil content increased respectively to 43.81% and 35.37%. In addition, the activity of Na⁺/K⁺-ATPase significantly decreased to lowest value 6.53 μmol/h/mg (P<0.05), and the energy metabolism of spores was severely inhibited. The main mechanism of synergistic spore inactivation by Nisin and ε-polylysine was as follows: Nisin destroyed the inner membrane structure of spores, which resulted in core hydration and release of key components such as DPA. ε-Polylysine penetrated the damaged inner membrane, entered the spore core, destroyed DNA structure, and finally caused spore inactivation.

In this study, we focused on the preparation of hydrogels with good biocompatibility of sodium alginate (SA), chitosan (CS), and calcium carbonate (CaCO₃) by physical cross-linking. We aimed to optimize the hydrogel formulations and systematically explore their structure, physical properties, and freeze-thaw stability. The optimal formula was determined using a single factor experiment and response surface method: SA concentration was 2.14%, CS concentration was 1.7%, Ca²⁺ concentration was 0.31 mol/L, and the hydrogel swelling rate was 17.20%. The freeze-thaw experiment showed that the performance of the hydrogel was significantly improved while freezing at −80 ℃ and thawing at 4 ℃, and the best effect of one freeze-thaw cycle was achieved: The hardness increased from 125.3 g to 189.6 g, the elasticity increased from 0.72 to 0.85, and the storage modulus increased from 2100 Pa to 3500 Pa. There was a minimal decrease in performance after the second cycle. Nuclear magnetic resonance analysis showed that the hydrogel was more water-bound and more stable in structure under these conditions, and Fourier transform infrared spectroscopy confirmed that the hydrogel was physically cross-linked. The dual-network hydrogels prepared in this study had excellent mechanical properties and freeze-thaw stability, which would provide an important theoretical basis and practical reference for their application in frozen food preservation and as biomedical carriers.

To promote the development and application of Sibiraea angustata polysaccharides (SAPs), this study optimized the cellulase-ultrasonic synergistic extraction process of SAPs using response surface methodology (RSM), and further analyzed their structural characteristics and lipid-lowering activity. The results of process optimization indicated that the order of factors influencing the yield of SAPs was: solid-to-liquid ratio>enzyme addition amount >ultrasonic time. The optimal parameters for SAPs extraction were determined as follows: Liquid-to-solid ratio of 20 mL/g, enzyme addition of 3.5%, and ultrasonic time of 70 min, achieving a yield of 6.98% with extract rate of 65.23%. SAPs was an acidic heteropolysaccharide composed of 9 monosaccharide residues (Mw = 87.72 kDa), with highest galactose (32.9%), followed by rhamnose (25.7%), glucose (15%), and arabinose (12.6%). In addition, the IC₅₀ values of SAPs for scavenging ability DPPH and ABTS⁺ radicals were 99.53 mg/L and 94.75 mg/L respectively, indicating their potential antioxidant activity. In terms of the lipid-lowering mechanism, SAPs exhibit a positive linear dependence on bile salt binding capacity. The binding rate of bile salt exceeds 60% at 5.0 mg/mL SAPs, with the strongest binding ability observed with taurocholate. With increasing concentrations of SAPs, the levels of triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) in zebrafish exhibited a dose-dependent decrease. Oil Red O staining further confirmed that SAPs significantly reduced lipid droplet deposition in the zebrafish tail, with the effect demonstrating a concentration-dependent manner. The lipid-lowering effect of SAPs was significantly concentration-dependent (P<0.05). The lipid-lowering rate reached 9.85% at 5.0 mg/mL SAPs, demonstrating that SAPs could effectively ameliorate hyperlipidemia through dose regulation. These results will lay a theoretical and technical foundation for the development of functional lipid-lowering products using SAPs.

To optimize the enzymatic hydrolysis process of Tibetan sheep meat and to characterize the flavor profile of the resulting hydrolysates, using Tibetan sheep meat as the raw material, single-factor experiments combined with response surface methodology were employed to refine the hydrolysis conditions. Flavor compounds and taste characteristics of the hydrolysates were comprehensively analyzed. The optimal enzymatic hydrolysis conditions were determined to be: A solid-to-liquid ratio of 1:2, an enzyme ratio of 3:1, a hydrolysis time of 3.5 hours, an enzyme concentration of 0.9%, pH8.2, and a temperature of 56 °C. Under these conditions, the degree of hydrolysis, peptide yield, and sensory evaluation score reached 28.08%, 81.14%, and 18.00, respectively. Gas chromatography–ion mobility spectrometry (GC-IMS) identified 58 volatile compounds, with multivariate statistical analysis highlighting hexanal monomer, hexanal dimer, 1-octen-3-ol monomer, n-pentanal monomer, and n-octanal dimer as key contributors to the flavor profile. Umami and sweet amino acids accounted for 34.99% of total taste-active amino acids in the hydrolysate. Levels of umami nucleotides (5'-UMP, 5'-GMP, and 5'-IMP) were significantly higher than in the control group (P<0.05), resulting in a markedly increased equivalent umami concentration (EUC), indicating enhanced umami taste. In contrast, the control group exhibited a significantly higher fatty acid content (63.74%) than the enzymatic hydrolysate group (P<0.05). Overall, the enzymatic hydrolysate showed a prominent umami and sweet flavor profile, complex aroma composition, and superior sensory characteristics, indicating its potential application in the development of meat-based seasonings.

To optimize the extraction of Ganoderma lucidum mycelium polysaccharides (GLP) derived from the mycelium of Ganoderma lucidum CZDG10 and to explore its antioxidant properties and protective effect on skin cell damage. The extraction of GLP was optimized using a combination of single factor experiments and the response surface method, with high-pressure crushing assistance and compound enzyme treatment. The antioxidant activity of GLP was analyzed, and the injury model of human skin fibroblasts (HSF) induced by H₂O₂ was evaluated to assess the efficacy of GLP in preventing cell damage. The optimal extraction conditions of GLP included a crushing pressure of 100 MPa, solid-liquid ratio of 1:40 g/mL, compound enzyme content of 2.40%, enzymatic temperature of 50.0 ℃, enzymatic pH of 5.5, and enzymatic reaction time of 2.25 h. Under these conditions, GLP was obtained in 9.69%±0.32% yield. GLP primarily comprised mannose, glucose, galactose, and fucose and effectively scavenged DPPH, OH, and ABTS^＋ free radicals, with IC₅₀ values of 0.30, 0.36, and 1.59 mg/mL, respectively, demonstrating its antioxidant capacity. Models of H₂O₂-induced HSF oxidative stress showed that GLP could improve the cell survival rate in a concentration-dependent manner and increase cell viability by 22.33% at a concentration of 1.0 mg/mL. GLP also up-regulated the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) in HSF cells under oxidative stress induced by H₂O₂ and reduced the content of reactive oxygen species (ROS) and malondialdehyde (MDA), thereby reducing oxidative stress damage. In addition, GLP increased the content of collagen in HSF cells by reducing the matrix metalloproteinase-1 (MMP-1) content and promoting the secretion of collagen I in HSF cells, thereby maintaining the healthy state of the skin cells. Therefore, GLP exhibited a significant protective effect against H₂O₂-induced HSF cell damage. This study provides a theoretical basis for the development and application of polysaccharides from Ganoderma lucidum mycelium.

Highland barley distillers' grains (HBDG), a major by-product of highland barley wine production, contain β-glucan as one of its principal bioactive components. To promote resource efficiency and fully exploit the potential value of HBDG, this study utilized HBDG as raw material to optimize the extraction process of β-glucan using ultrasound-assisted solvent extraction and systematically evaluated its effects as a functional additive on yogurt quality. Initially, the effects of ultrasonic power, ultrasonic time, extraction temperature, pH, and liquid-to-solid ratio on β-glucan extraction yield were systematically investigated to determine the optimal extraction parameters, with extraction yield serving as the indicator. Subsequently, the extracted β-glucan was incorporated into fermented milk at concentrations ranging from 0 to 1.0% (w/v). Its effects on yogurt acidity, pH, water-holding capacity (WHC), textural properties, viscosity, rheological characteristics, microstructure, and sensory attributes were determined. The results indicated that the optimal extraction conditions for β-glucan from HBDG were: Ultrasonic power 256 W, ultrasonic time 10 min, extraction temperature 75 ℃, pH9.1, and liquid-to-solid ratio 10:1 mL/g. Under these conditions, the extraction yield reached 50.76%±0.63%. Regarding yogurt quality, increasing the β-glucan addition level significantly increased the pH, WHC, and viscosity (P<0.05), while significantly decreasing the acidity (P<0.05). Notably, yogurt supplemented with 0.5% (w/v) β-glucan exhibited superior textural properties and higher storage modulus (G') and loss modulus (G''), indicating improved viscoelasticity. This formulation also achieved the highest sensory score. Scanning electron microscopy (SEM) revealed that β-glucan addition promoted aggregation between casein micelles. In conclusion, ultrasound-assisted solvent extraction is an efficient method for isolating β-glucan from HBDG. Incorporating this β-glucan into yogurt at a concentration of 0.5% effectively enhances product texture, rheological properties, and microstructure while improving sensory quality. These findings provide a theoretical foundation and technical pathway for the high-value utilization of HBDG resources and the development of functional dairy products.

To investigate the extraction process of Ganoderma lucidum total phenols (GLTP), response surface methodology was employed to optimize ultrasound-assisted extraction parameters. The phenolic composition of GLTP was analyzed using ultra performance liquid chromatograph mass spectrometer (UPLC-QTOF-MS/MS), and its in vitro antioxidant activity along with protective effects against oxidative damage in neural cells were evaluated. The results revealed that the optimal extraction process, comprising an ultrasonic power of 280 W, ethanol concentration of 78%, liquid-solid ratio of 60:1 (mL/g), and ultrasonic time for 62 min, resulted in a GLTP content of 4.52±0.09 mg/g. Eight phenolic substances were detected in the GLTP, seven of which were identified in G. lucidum extracts for the first time. The half-maximal inhibitory concentrations of GLTP for scavenging 1,1-diphenyl-2-picrylhydrazyl radicals (DPPH), 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt anion radicals (ABTS⁺), and hydroxyl radicals (·OH) were 0.6536, 1.087, and 0.3734 mg/mL, respectively, and the ferric reducing antioxidant power (FRAP) assay value was 9.04±0.25 mmol/L. Cellular experiments revealed that, compared with an model group, when treated with 100 μg/mL GLTP, cell survival increased from 50.73% to 81.11%, lactate dehydrogenase (LDH) release decreased from 224.48% to 158.10%, the contents of reactive oxygen species (ROS) decreased from 158.79% to 103.63%, and the concentration of Ca²⁺ was reduced from 157.94% to 118.62%. Furthermore, this study detected a reduction in malondialdehyde (MDA) content from 10.28 to 6.91 nmol/mg protein, whereas the enzymatic activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) increased from 2.67, 1.68, and 536.12 U/mg protein to 6.59, 3.20, and 757.03 U/mg protein, respectively. These results indicated that GLTP significantly mitigated H₂O₂-induced oxidative damage in neuronal cells. In conclusion, under these optimized conditions, G. lucidum total phenol extract demonstrates excellent antioxidant and neuroprotective effects, providing a theoretical foundation for the development of G. lucidum resources and their potential applications in functional foods.

Objective: This study aimed to optimize the extraction process of polysaccharides from Xinjiang gray jujube, characterize their monosaccharide composition, and explore its potential biological activity by integrating computational simulation and in vitro experiments. Methods: Polysaccharides were extracted from Xinjiang gray jujube using ultrasonic-assisted hot water extraction, and the extraction parameters were optimized by single-factor experiments combined with response surface methodology. After purification, monosaccharide composition was determined by ion chromatography. Potential protein targets of the major monosaccharide components were predicted using a deep learning model, followed by construction of a protein–protein interaction (PPI) network and gene ontology (GO), kyoto encyclopedia of genes and genomes (KEGG), and disease ontology (DO) enrichment analyses. Molecular docking was performed to assess the binding characteristics between core targets and monosaccharides. In vitro antioxidant activity was evaluated using DPPH and ABTS⁺ radical scavenging assays, and the effects of the polysaccharides on GES-1 cell viability were further assessed. Results: The optimal extraction conditions were as follows: Ultrasonic power 600 W, liquid-to-solid ratio 1:40 g/mL, ultrasonic time 11 min, water bath temperature 72 ℃, and water bath time 196 min. Under these conditions, the polysaccharide yield reached 4.856%. The polysaccharides were mainly composed of glucose (88.59%), with smaller amounts of arabinose (1.58%), galacturonic acid (2.89%), galactose (2.40%), and rhamnose (4.54%), indicating that they were acidic heteropolysaccharides containing multiple neutral sugars and galacturonic acid. Target prediction and enrichment analyses suggested that their potential effects were closely associated with glucose metabolism, the insulin signaling pathway, and glycosylation-related processes, implying potential roles in modulating glucose metabolism and ameliorating insulin resistance. In vitro experiments demonstrated concentration-dependent scavenging activities against both DPPH and ABTS⁺ radicals. Within the concentration range of 62.5~250 μg/mL, the polysaccharides showed no obvious cytotoxicity toward GES-1 cells and significantly promoted cell viability. Conclusion: Polysaccharides from Xinjiang gray jujube can be obtained at a relatively high yield after process optimization and exhibit a defined monosaccharide profile, antioxidant activity, and good cytocompatibility. They may also possess potential bioactivity related to glucose metabolism regulation. These findings provide a basis for the further development and utilization of Xinjiang gray jujube polysaccharides.

To investigate the effects of compound spice essential oils from rosemary and cinnamon combined with modified atmosphere packaging (MEP) on myofibrillar protein oxidation and volatile flavor compounds in Sanhuang chicken during refrigeration (4 ℃, 1~10 d). Air packaging (CON) and modified atmosphere packaging (MAP) were used as controls. Changes in carbonyl content, sulfhydryl content, surface hydrophobicity, and volatile flavor compounds in breast muscle myofibrillar proteins were analyzed during storage. The results showed that carbonyl content and surface hydrophobicity of myofibrillar proteins gradually increased, while sulfhydryl content decreased during refrigeration in all three packaging groups. On the 10th day of refrigeration, the carbonyl content in the MEP group was 33.04% and 22.82% lower than that in the CON and MAP groups, respectively. The reduction rate of sulfhydryl content in the MEP group was 12.21%, which was significantly lower than the 21.80% observed in the CON group （P<0.05）. A total of 71 volatile flavor compounds were identified in chicken breast meat packaged in three different ways during refrigeration. Among them, 3-hydroxy-2-butanone was the key flavor substance of chicken breast meat in CON and MAP, and dimethyl trisulfide was the key characteristic flavor substance of MEP sample group. Correlation analysis further confirmed that 3-hydroxy-2-butanone was a potential marker for myofibrillar protein oxidation process in chicken breast meat during refrigeration. These research findings can provide theoretical support for quality control during the storage of poultry meat.

To investigate the characteristic aroma composition in the leaves of different Zanthoxylum species, headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile components in leaves of Zanthoxylum acanthopodium (thorny variety), Zanthoxylum armatum (bamboo-leaf variety), and Zanthoxylum armatum ‘Kuntai2’ (spineless variety). A total of 85 volatile compounds were identified, among which terpenes (55.29%), esters (17.65%), and alcohols (16.47%) were the predominant constituents. 47 volatile compounds were detected in thorny variety leaves, 32 in bamboo-leaf variety, and 62 in non-thorny variety. Multivariate statistical analyses (PCA and PLS-DA) showed that the composition and abundance of volatile compounds in three varieties had significant difference, with the spineless variety exhibited the greatest diversity. Through variable importance in projection (VIP) and odor activity value (OAV) analyses, 30 key aroma compounds were identified, among which terpenes such as 3-carene and β-phellandrene contributed the most to aroma differences. OAV analysis demonstrated that β-phellandrene was the dominant aroma-active compound that imparted peppery characteristics to the thorny variety. Similarly, linalool emerged as the major contributor to the citrus notes in the bamboo-leaf variety, while (E)-β-ocimene was identified as the primary odorant responsible for the herbal aroma of the spineless variety. All three varieties showed high OAV readings of linalyl acetate, a major contributor to fruity aroma. Based on aroma type classification and profile radar charts, the characteristics of three varieties has been identified: The thorny variety was dominated by peppery notes, the bamboo-leaf variety by camphor and citrus aromas, and the spineless variety by herbal, citrus and woody notes. In conclusion, this research systematically studied the volatile components and aroma profiles of three Zanthoxylum varieties' leaf. The findings establish a theoretical foundation for further use of this ingredient in food processing and spice manufacturing.

Aroma was a key factor in evaluating tea quality. To investigate the dynamic evolution of aroma compounds during the processing of Guangnan Dixu black tea, this study utilized headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), to systematically analyze changes in volatile compounds at five processing stages: Fresh leaves (XY), withering (WD), rolling (RN), fermentation (FJ), and dried tea (GC). Aroma-active values (OAV) and principal component analysis (PCA) were used to identify key aroma compounds at each processing stage. A total of 96 volatile compounds were identified, including alcohols, aldehydes, esters, ketones, alkanes, olefins, and others. The aroma components showed significant dynamic changes during processing. At the withering (WD) stage, the content of alcohols (such as linalool) decreased, while some aldehydes began to form. During the rolling (RN) stage, the total amount of volatile compounds increased the most. Aldehydes (such as (E)-2-hexenal), ketones (such as β-ionone), and some alkenes increased significantly. In the fermentation (FJ) stage, aldehydes (such as nonanal) and some esters (such as methyl salicylate) continued to increase in concentration. However, during the drying stage, the total amount of esters sharply decreased due to high-temperature volatilization. At the dried tea (GC) stage, certain alcohol oxides (such as (E)-linalool oxide (pyran)) and aldehydes (such as (Z)-3-nonen-1-ol) reached their peak concentrations. Principal component analysis (PCA) showed that samples from the rolling stage were clearly separated from those of other stages, indicating that rolling was a critical process for aroma formation in Guangnan Dixu black tea. In the final dried tea samples, nine key aroma compounds with OAV greater than 10 were identified: 2-methylbutanal, heptanal, phenylacetaldehyde, trans-linalool oxide (furan type), nonanal, linalool, (Z)-3-nonen-1-ol, (E)-linalool oxide, and benzaldehyde. Among these, 2-methylbutanal, nonanal, linalool, (Z)-3-nonen-1-ol, and benzaldehyde (all with OAVs greater than 100) made particularly significant contributions. Together, they formed the characteristic aroma profile of Guangnan Dixu black tea, which featured intense floral, sweet, fruity, and fresh grassy notes.

As a rare and valuable edible fungus native to Guizhou Province, challenges in industrial upgrading due to the impact of drying temperatures on the retention of functional components during dry product processing were faced by Dictyophora rubrovalvata (DR). In this study, the investigation on air-source heat pump-dried DR samples at 40, 45, 50, and 55 ℃ (labeled as DR40, DR45, DR50, and DR55, respectively) was conducted using liquid chromatography-mass spectrometry (LC-MS)-based non-targeted metabolomics. By using principal component analysis (PCA), orthogonal partial least squares discriminant analysis (OPLS-DA), KEGG pathway enrichment analysis, and differential abundance (DA) score analysis, dynamic metabolic changes and network responses under varying drying temperatures were systematically characterized. The detection of a total of 4470 metabolites was conducted, primarily distributed across 21 major classes (88.46% of total), including lipids, fatty acyls, and steroids. At 40~45 ℃, metabolic stability was high, with only 1071 differential metabolites (DR45 vs. DR40), in which a small disparity between upregulated (757) and downregulated (314) metabolites was shown. At 50 ℃, differential metabolites increased to 1219 (DR50 vs. DR40), with significantly more upregulated (993) than downregulated (226) metabolites, indicating metabolic system activation to maintain homeostasis. At 50~55 ℃, differential metabolites sharply decreased to 577 (DR55 vs. DR50), with downregulated metabolites (328) surpassing upregulated ones (249), so metabolic system damage beyond the temperature threshold was presented. From KEGG enrichment analysis, high temperatures (≥50 ℃) were shown to significantly affect lipid, flavonoid, and antioxidant-related pathways, so metabolic network reconstruction was caused. Based on the study, a temperature-sensitive threshold of approximately 50 ℃ for DR drying was confirmed, with 40~45 ℃ preserving original metabolic characteristics, thus offering a theoretical basis for optimizing industrial drying processes, recommending temperatures below 50 ℃ to minimize functional component loss.

Objective: The traditional substrate had the problems of insufficient uniformity and difficult to adapt to the detection of pesticide residues on irregular fruit surface. This study was aimed to develop a new surface-enhanced Raman spectroscopy (SERS) detection method to improve the sensitivity and applicability of thiram residue detection on fruit surface. Methods: A gold nanoparticle (AuNPs)-sodium alginate (SA) composite substrate was fabricated via a gluconolactone (GDL)-calcium carbonate (CaCO₃) slow-release crosslinking system to obtain controllable substrate shaping and improved gel homogeneity. The effects of CaCO₃ loading (w/v) and AuNPs concentrations on the performance of the substrates were optimized. Their performance was evaluated in terms of sensitivity, reproducibility, and uniformity, followed by application to the detection of thiram residues on apple peel samples. Results: When the CaCO₃ loading was 0.3% (w/v) and the AuNPs solution was concentrated 2×, the substrate exhibited the strongest Raman response. A good linear relationship (R²=0.987) was obtained between SERS signal intensity and thiram concentrations in the range of 0.005~1 mg/L. The limit of detection (LOD) for thiram residues on apple peels was reached 0.0625 μg/cm², with a recovery rate of 92.45% and a relative standard deviation (RSD) of 2.87%, meeting the requirements of the national standards. Moreover, the substrate was shown excellent uniformity (RSD=3.3%) and reproducibility (RSD=2.9%). Conclusion: The study proved that balancing gel mechanical properties with localized electromagnetic field enhancement density through slow-release crosslinking was the key to improve the detection efficiency on complex matrices, which would provide a regulatory principle for the design of flexible SERS substrates.

To explore the differences in muscle quality characteristics between male and female Tibetan black goats, this study selected male and female Tibetan black goats as research subjects and analyzed the differences in fatty acid composition and volatile flavor substances in different muscle parts (front legs, hind legs, and longissimus dorsi). The results showed that C18:1, C18:0, and C16:0 were the main fatty acid components in different muscle parts. The contents of C6:0, C8:0, C18:0, C20:0, C21:0, and C14:1 in the longissimus dorsi of male goats were significantly higher than those of female goats (P<0.05), and the content of C20:1 in the hind legs of male goats was also significantly higher than that of female goats (P<0.05). In addition, the content of monounsaturated fatty acids (MUFA) in the muscle of male goats (2.06±1.22 g/100 g) was significantly higher than that of female goats (1.57±0.51 g/100 g). Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze volatile flavor substances, a total of 75 compounds were identified, including aldehydes (18), esters (13), ketones (6), acids (5), alkanes (3), alkenes (3), alcohols (2), and others (25). The total content of aldehydes in female goat meat was significantly higher than that in male goat meat (P<0.05), while the contents of esters and alcohols in male goat meat were significantly higher than those in female goat meat (P<0.05). Principal component analysis (PCA), cluster heatmap analysis, and orthogonal partial least squares discriminant analysis (OPLS-DA) showed that hexanal, heptanal, benzaldehyde, 3-hydroxy-2-butanone, 2-ethylfuran, toluene, ethyl lactate, and nonanal were the key contributing components to the characteristic flavor of Tibetan black goat meat. Male goats due to their moderate content of fatty acids and flavor precursor substances, were significantly superior to female goats in terms of flavor acceptance and nutritional value (P<0.05). This study provides a theoretical basis for the evaluation of the meat quality and flavor regulation of Tibetan black goats.

To reveal the change pattern of microbial community structure in fresh pork during storage, samples were stored at 4 ℃ in this experiment. Five samples were collected at 0, 1, 3, 5, and 7 days respectively. The changes in the total number of colonies, the total number of mold and yeast, and the content of volatile basic nitrogen were measured. Furthermore, the bacterial 16S rRNA genes and fungal ITS high-throughput sequencing were further used to analyze the changes in the structure of microbial flora. The results showed that throughout the storage period, both the TVC and TVB-N content exhibited upward trends, increasing from 3.88 lg CFU/g and 5.77 mg/100 g to 6.83 lg CFU/g and 23.26 mg/100 g, respectively (P<0.05). The mold and yeast counts showed a trend of first increasing and then decreasing, with a significant increase to 2.71 lg CFU/g observed at 3 days of storage (P<0.05). Both Chao1 richness and Shannon diversity indices of bacteria and fungi exhibited significant declines (P<0.05). The β-diversity analysis revealed that the structures of bacteria and fungi were significantly difference across storage periods (P<0.05). At the genus level, the relative abundance of Brochothrix increased significantly during the storage stage and reached to 70.56%, becoming the dominant genus at Day 7, while Lactococcus and Acinetobacter showed marked depletion (P<0.05). Fungal communities were predominated by Kurtzmaniella, Debaryomyces, Aspergillus, Filobasidium, and Candida. Notably, the relative abundance of Kurtzmaniella increased significantly with prolonged storage (P<0.05), contrasting with reductions in Candida, Filobasidium, and Aspergillus (P<0.05). Spearman correlation analysis demonstrated significant positive correlations between the bacterial genera Brochothrix and Lactococcus and the fungal genera Kurtzmaniella and Candida, respectively. This study highlights Brochothrix, Lactococcus, Acinetobacter, and the fungal taxa Kurtzmaniella and Candida as critical contributors to chilled pork spoilage. These findings provide a theoretical foundation for optimizing shelf-life extension and quality control strategies in chilled pork preservation.

In order to explore the effect of compound antifreeze preservation liquid (3.5% CS+1.5% Inulin+0.5% PPP+0.04% Nisin) on the quality of golden pomfret in repeated freeze-thaw cycles, this study constructed a repeated freeze-thaw model, and compared the changes in the quality of golden pomfret under two treatment conditions: Without the addition of antifreeze and preservative solution (CK) and with the addition of a compound antifreeze and preservative solution composed of 3.5% CS, 1.5% Inulin, 0.5% PPP and 0.04% Nisin (EG) through the determination of the freezing rate, colour difference, water-holding capacity, freshness, texture characteristics, flavour characteristics, and other quality indexes. The results showed that the time required for EG to form the maximum ice crystal zone was about 20 minutes shorter than CK. After four freeze-thaw cycles, the brightness (L^*), yellowness (b^*), and whiteness (W) of both EG and CK increased, with the increase in EG being significantly lower than CK (P<0.05), and the redness (a^*) of both groups continuously decreased. With the increase of the number of freeze-thaw times, the texture characteristics of the two groups gradually deteriorated, and the deterioration degree of hardness, cohesion, adhesion and chewiness of EG was significantly lower than that of CK (P<0.05), and the comprehensive taste was better than CK. The pH of both groups tended to decrease and then increase. The TBARS and TVB-N values of the two groups also showed an increasing trend after multiple freeze-thaw cycles. After four freeze-thaw cycles, the TBARS and TVB-N values of CK were significantly higher than those of EG (P<0.05). During the freeze-thaw process, the electronic nose detected a continuously increasing sulfide signal (W1W, W2W). After four freeze-thaw cycles, the W1W response value of EG increased significantly less than that of CK (P<0.05), indicating that EG produced fewer sulfur-containing compounds after multiple freeze-thaw cycles. The CK held the water retention decreased to 75.85% and EG decreased to 80.93%, and the low-field NMR properties of EG were better than those of CK, and the water retention performance exhibited by T2 relaxation time was more stable. Based on various quality indicators, the degree of quality deterioration of the EG samples was significantly lower than that of the CK samples, indicating that this compound antifreeze and preservative solution can improve the texture and color of the flesh of the frozen and thawed golden pomfret, enhance water retention, and effectively maintain its commercial value. The research provides a reference for the preservation and quality maintenance of aquatic products during the circulation process.

This study investigated the effects of tamarind seed polysaccharide (TSP) addition on the quality attributes of beef meatballs during frozen storage. Using liquid rapid freezing technology, meatballs formulated with varying TSP concentrations (0%, 0.5%, 1%, 1.5%, and 2%, w/w) were analyzed over the storage period for changes in thawing loss, water-holding capacity, texture profile, color parameters, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), salt-soluble protein content, and sensory properties. The results demonstrated that TSP addition significantly enhanced frozen storage quality, with the 1% TSP treatment identified as optimal. Throughout storage, all samples exhibited increased thawing loss, TVB-N, and TBARS values, alongside decreases in water-holding capacity and salt-soluble protein content. Color and texture were also notably influenced. After 120 days of storage, the 1% TSP group showed 39.73%, 41.18%, and 8.91% reductions in thawing loss, TVB-N, and TBARS, respectively, compared to the control, while water-holding capacity and salt-soluble protein content were 14.67% and 12.82% higher. Moreover, the 1% TSP formulation received the highest sensory scores for aroma, color, taste, microstructure, and texture. These findings support the use of TSP as an effective polysaccharide-based additive for improving the quality and extending the shelf life of frozen meat products.

In this study, to mitigate quality deterioration in pre-fermented frozen red bean Baozi dough (PF-FRBBD) during freeze-thaw cycles, water-soluble yeast β-D-glucan (WSYG) was employed as an additive to investigate the effects of varying WSYG concentrations on gas production capacity, viable yeast count, moisture distribution, microstructure, and thermal properties of PF-FRBBD subjected to freeze-thaw cycles. Results revealed that, compared with non-frozen-thawed samples, PF-FRBBD subjected to 6 freeze-thaw cycles exhibited a 36.6% reduction in total gas production within 120 min and a 96.3% decrease in viable yeast count. Concomitantly, the water loss rate and water activity increased significantly (P<0.05), while the proportion of strongly bound water decreased, resulting in a rough and porous microstructure. After 6 freeze-thaw cycles, compared to the untreated samples, the PF-FRBBD supplemented with 0.5% WSYG showed a 17.2% increase in total gas production and a 66.7% increase in viable yeast count, with significant reductions in water loss rate and water activity (P<0.05), while maintaining an intact gluten network. In the 0.5% WSYG group, the specific volume and sensory score of steamed Baozi were determined as 1.67±0.02 mL/g and 63.5±1.6 points, respectively, reflecting a rise of 9.9% and 29.3% from untreated samples. The research findings affirm that water-soluble yeast β-D-glucan can effectively improve the quality of pre-fermented frozen red bean Baozi dough during freeze-thaw cycles, with the optimal addition level identified as 0.5%.

This study addresses the issues of poor water solubility and tendency to aggregate of 4-hexylresorcinol (4-HR) by preparing a β-cyclodextrin/4-hexylresorcinol inclusion complex (β-CD@4-HR) via the co-precipitation method. The structural characteristics of the complex were systematically analyzed using multiple characterization techniques. Using Litopenaeus vannamei as the subject, the preservative effect of β-CD@4-HR immersion treatment during 4 ℃ refrigeration was comprehensively evaluated through the analysis of typical freshness indicators, microbial determination, and sensory evaluation. The results showed that β-CD and 4-HR formed a stable inclusion complex at a 1:1 molar ratio, with an inclusion rate of 69.8%. Scanning electron microscopy (SEM) revealed that the surface morphology of the inclusion complex became regular and smooth. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analyses indicated that 4-HR existed in an amorphous state within the β-CD cavity. Fourier transform infrared spectroscopy (FT-IR) and proton nuclear magnetic resonance (¹H NMR) confirmed the interaction between the two via hydrogen bonding. Molecular docking further demonstrated that β-CD and 4-HR had the lowest binding energy (−4.376 kcal/mol), indicating the most stable structure. After inclusion, the water solubility of 4-HR significantly improved (saturation solubility reached 338 mg/mL), and in vitro release exhibited sustained-release characteristics. Moreover, the free radical scavenging ability was superior to that of free 4-HR. In the preservation of Litopenaeus vannamei during 4 ℃ refrigeration, β-CD@4-HR effectively inhibited melanosis, delayed texture deterioration, reduced polyphenol oxidase (PPO) activity, suppressed pH increase, controlled the rise in total volatile basic nitrogen (TVB-N) and thiobarbituric acid reactive substances (TBARS) values, and significantly inhibited the growth of total viable count (TVC). The overall preservative effect was superior to that of the free 4-HR group and the control group. Therefore, water-soluble β-CD@4-HR is a highly promising antioxidant preservative for aquatic products.

Objective: This study aimed to investigate the regulatory effects of Lacticaseibacillus paracasei LPB27, a strain isolated from infant intestines, on gut microbiota and elucidate its underlying mechanisms, thereby providing a scientific basis for its potential development as a novel probiotic agent. Methods: A total of 48 male BALB/c mice were randomly assigned to four groups: A control group and low-dose, medium-dose, and high-dose intervention groups, following the guidelines outlined in the "Test Methods for Regulating Intestinal Flora" from the ''Functional Evaluation Procedures and Test Methods for Health Foods (2023 Edition)''. The animals were administered LPB27 probiotic powder via gavage at doses of 0, 0.08, 0.17, and 0.50 g/kg body weight, respectively, over a period of 21 days. Body weight changes and alterations in target intestinal bacterial populations in fecal samples were monitored throughout the experiment. The composition and differential microbial species within the gut microbiota were analyzed using 16S rDNA high-throughput sequencing, while PICRUSt2 was employed for predictive functional profiling. Additionally, the concentrations of fecal short-chain fatty acids (SCFAs) were quantified. Results: Following the 21-day intervention, all mice remained in good health with consistent weight gain observed across groups. Notably, significant increases in the levels of Lactobacillus and Bifidobacterium were detected in the medium- and high-dose groups, particularly in the high-dose group. No significant changes were observed in the abundance of pathogenic bacteria, including Enterobacter, Enterococcus, and Clostridium perfringens. These findings confirm the efficacy of LPB27 in modulating intestinal flora in the animal model. Further analysis using 16S rDNA sequencing and SCFA profiling revealed that LPB27 may exert its beneficial effects by modulating key genera such as Akkermansia and Ruminococcus, reshaping the microbial community structure, and enhancing SCFA metabolic pathways. Specifically, butyrate production was significantly elevated in the high-dose group. Conclusion: Lacticaseibacillus paracasei LPB27 demonstrates effective regulation of gut microbiota through a synergistic "microbiota-metabolite" network, involving activation of the L-Methionine Biosynthesis III pathway, enrichment of beneficial genera such as Akkermansia and Ruminococcus, and increased production of beneficial metabolites, particularly butyrate. This study provides a solid scientific foundation for the development of LPB27 as a novel probiotic formulation aimed at regulating intestinal microecology.

Objective: Given the limitations of current interventions for hyperuricemia and the potential of Eurotium cristatum fermentation to enhance the bioactivity of natural products, this study aimed to investigate the urate-lowering effect and safety of E. cristatum-fermented Taxilli Herba tea, thereby providing experimental evidence for developing efficient, low-toxicity natural urate-lowering agents. Methods: A "pretreatment-modeling synchronous intervention" design was adopted. Mice were first administered fermented Taxilli Herba tea via oral gavage for 5 consecutive days for pretreatment. Subsequently, a hyperuricemia model was established by intraperitoneal injection of hypoxanthine combined with subcutaneous injection of potassium oxonate, during which the fermented tea was continuously administered for three days. To elucidate its urate-lowering mechanism, serum uric acid (SUA) levels and hepatic xanthine oxidase (XOD) activity were measured. Concurrently, liver and kidney function indices—alanine aminotransferase (ALT), aspartate aminotransferase (AST), blood urea nitrogen (BUN), and serum creatinine (SCr)—were assessed to evaluate organ protection. Safety was evaluated via acute toxicity tests (single gavage of maximum concentration, with 14-day observation to determine LD₅₀) and subacute toxicity tests (28-day continuous gavage, with measurements of body weight, hematological, biochemical, and urinary parameters, plus histopathological examination of organs to assess toxic effects). Results: Relative to the blank group, the model group exhibited significantly elevated SUA levels, hepatic XOD activity (P<0.01), and abnormal liver/kidney function indices (ALT, AST, BUN, SCr, P<0.01), confirming successful model establishment with concurrent organ damage. In contrast, all dose groups of fermented Taxilli Herba tea showed significantly reduced SUA levels (P<0.05) and XOD activity (P<0.01) versus the model group, alongside improved liver and kidney function indices (P<0.05 or P<0.01). These findings indicated that the fermented tea reduced urate production by inhibiting XOD activity and exerted protective effects on liver and kidney function. Safety evaluation revealed an oral LD₅₀>10 g/kg·bw in both male and female mice, classifying it as practically non-toxic. After 28-day continuous gavage, no significant abnormalities in body weight, hematological, or biochemical parameters were observed in rats across all dose groups, and no test substance-related histopathological changes were detected in organs. Conclusion: E. cristatum-fermented Taxilli Herba tea exerts a significant urate-lowering effect by inhibiting XOD activity and simultaneously ameliorates hyperuricemia-induced liver and kidney dysfunction. Its "synergistic urate-lowering and organ-protective effects" outperform single-target interventions and present high safety.

To contribute to better understanding of the structural composition, bioactivity, and intestinal health effects of Huaishan polysaccharides (HSP), analyzed the changes in the molecular weight and monosaccharide composition of HSP after digestion with simulated gastric juice, and evaluated its impact on intestinal cell proliferation and differentiation using a three-dimensional (3D) organoid model. The study findings showed that Huaishan polysaccharide molecular weights averaged 139.173 kDa prior to source plant digestion, and 1.676 kDa after digestion. Prior to digestion, D-glucose (89.72%) was the dominant monosaccharide, but its levels decline significantly after digestion, while levels of other monosaccharides (e.g., D-mannose, D-galactose) tend to rise. Immunofluorescence analyses confirmed key intestinal cell markers, including Ki67 (proliferation), Chromogranin A (secretory), Mucin2 (goblet cells), Lysozyme (Paneth cells), Villim (absorptive), and Olfm4 (ISCs), were present in the 3D organoids. Chinese yam polysaccharide-treated organoids exhibited significantly enhanced mRNA levels and immunofluorescence signals for Ki67 and Muc2. Huangshan polysaccharides also upregulated respective Lgr5, Olfm4, Wnt3, and Hes1 mRNA levels 1.32, 1.15, 1.1, and 1.12 fold (P<0.05). These data suggested that Huaishan polysaccharides enhance ISC proliferation via Wnt-mediated Lgr5/Olfm4 activation while promoting goblet cell differentiation via Notch inhibition. These data revealed the structure of Huaishan polysaccharides at stages during digestion, and its intestinal proliferation and differentiation promoting effects, laying a foundation for Huaishan polysaccharide application in functional foods.

Objective: This study aimed to investigete the potential and molecular mechanisms of Oudemansiella raphanipies extract (ORE) in ameliorating lipid metabolism dysregulation. Methods: A lipid accumulation model was established in HepG2 cells using free fatty acids (FFA) to investigate the effects of ORE on obesity-associated hepatic steatosis. Oil red O staining were used to detect lipid deposition within cells. Relevant cellular parameters were measured using biochemical assay kits. Furthermore, quantitative real-time polymerase chain reaction (qRT-PCR) and Western blotting were employed to elucidate the molecular mechanisms underlying ORE's improvement of lipid metabolism. Results: ORE effectively reduced lipid accumulation in HepG2 cells. It significantly downregulated the expression of adipogenesis-related genes and proteins, including C/EBPα, PPARγ, SREBP-1c, and FAS. Additionally, ORE significantly reduced reactive oxygen species (ROS) and malondialdehyde (MDA) levels while enhanced the activity of superoxide dismutase (SOD) and catalase (CAT). Conclusion: ORE can improve the lipid metabolism level of lipid-deposited HepG2 cells. The underlying mechanism may be achieved by downregulating C/EBPα and PPAR-γ to further inhibit the SREBP-1c/FAS synthesis pathway. Concurrently, ORE alleviates oxidative stress in HepG2 cells, potentially through reducing ROS, MDA, enhancing SOD and CAT activities, thereby modulating the cellular redox system.

Objective: This study aimed to examine the immunomodulatory effects of β-glucan on the compromised intestinal barrier caused by alcohol exposure and to elucidate the underlying mechanisms. Methods: A murine model of alcohol consumption was used to assess the impact of β-glucan on biochemical parameters in serum and intestinal tissues, as well as on the pathological morphology of intestinal tissues. Mice were administered β-glucan through gavage at varying concentrations (low dose, 0.1 g/mL; high dose, 0.2 g/mL) once daily. Results: Compared with the levels in model group, mice receiving both low and high doses of β-glucan exhibited a significant increase in the levels of secretory immunoglobulin A and interleukin (IL)-10, with a notable decrease in IL-6 (P<0.05 or P<0.01). In addition, β-glucan treatment significantly modulated Escherichia coli levels in both tissues and cecal contents, while downregulating lipopolysaccharide and diamine oxidase levels (P<0.05 or P<0.01). Furthermore, β-glucan markedly ameliorated the pathological alterations in intestinal tissues, preserved the structural integrity and functionality of goblet cells, and inhibited apoptosis. It also facilitated the regulatory expression of intestinal barrier proteins ZO-1 and Claudin-1, while suppressing IL-6/STAT3 signaling pathway activation, thereby protecting the intestinal tract. Conclusion: β-glucan exerts a protective effect on the alcohol-damaged intestinal barrier, effectively enhancing intestinal barrier function in mice, regulating Escherichia coli levels, and inhibiting IL-6/STAT3 signaling pathway activation and apoptosis.

Edible Agaricus fungi (A. bisporus and A. blazei) are increasingly recognized as valuable functional food due to their rich bioactive components, particularly polysaccharides. Polysaccharides are recognized as key bioactive constituents. Agaricus polysaccharides have been shown to exert a range of pharmacological effects, including immunomodulatory, anti-colitis, antioxidant, anti-aging, anti-dermal damage, antitumor, and hypolipidemic effects. However, their structure-activity relationships and underlying molecular mechanisms remain only partially understood. This review summarizes the extraction methods, isolation, purification and structural characterization over the past five years, further expounds the pharmacological effects and mechanisms, and summarizes the research shortcomings. It provides a theoretical basis for their application as functional food additives and highlights key scientific challenges, offering strategic insights for future research.

With the increasing incidence of eye-related diseases year by year, people's awareness of protecting eye health has gradually increased. More and more studies have shown that bioactive substances have positive effects in preventing eye-related diseases and promoting eye health. However, bioactive substances encounter many problems in practical applications such as low bioavailability, poor penetration through the corneal barrier, and insufficient targeted delivery efficiency. By constructing bioactive substance delivery systems, the bioavailability and nutritional intervention effects of bioactive substances can be effectively improved. This review systematically summarizes the research progress in recent years on enhancing the utilization of bioactive substances and intervening in eye-related diseases based on new delivery systems. Firstly, it reviews the bioactive substances that can intervene in eye-related diseases, including polyunsaturated fatty acids, vitamins, carotenoids, and flavonoids; Secondly, it elaborates on the delivery systems for delivering bioactive substances, including lipid-based delivery systems, polymer-based delivery systems, and natural exosomes; Finally, it emphasizes the application of bioactive substance delivery systems in eye health, including promoting the absorption of bioactive substances by tissues or cells, and targeted delivery of bioactive substances to achieve precise intervention. In summary, this review provides theoretical support and technical references for bioactive substance delivery systems in precisely intervening in eye-related diseases and developing products for promoting eye health.

Corn is the largest grain crop in China. Corn starch, as the primary component of corn, is widely favored due to its favorable functional properties and relatively low cost. The characteristics of starch significantly influence the quality of corn-based food products. However, starch retrogradation during processing and storage is inevitable, severely compromising the edible quality of starch-based foods. Consequently, inhibiting corn starch retrogradation has attracted considerable attention. This article reviews the physical methods for inhibiting the retrogradation of corn starch, including single modification methods such as the addition of exogenous substances (phenolic compounds, hydrophilic colloids, proteins, and lipids) and common physical field treatments (hydrothermal treatment, microwave treatment, screw extrusion treatment, and ultra-high pressure treatment), as well as the synergistic physical modification methods. It also deeply analyzes the mechanism of these modification methods in inhibiting starch retrogradation. The aim is to provide references for enhancing the quality of corn starch-based foods and related experimental studies.

Litchi is the main characteristic fruits of the subtropical region. As the world's leading producer of litchi, China ranks first globally in both cultivation area and yield. The byproducts generated during litchi processing, for example, shells and seeds are rich in phenolic compounds like A-type proanthocyanidins, and contain various isomers. However, there is a lack of systematic reviews on the recent research progress regarding litchi proanthocyanidins. Therefore, this study aims to provide a comprehensive review of the structure, extraction methods, and bioactive functions of litchi proanthocyanidins. Currently, research on the chemical structure of litchi proanthocyanidins mainly focuses on elucidating their structural units, degree of polymerization, molecular weight distribution and major chemical composition. The extraction methods primarily involve multiple techniques, including traditional solvent, microwave-assisted, deep eutectic solvent, ultrasound-assisted, ultrasound-microwave synergistic, and ultra-high pressure-assisted extractions. In terms of functional activities, the biological activities of litchi proanthocyanidins, such as antioxidant, hepatoprotective, hypoglycemic, anti-inflammatory, and improvement of Alzheimer's disease, are summarized in detail. Finally, this study provides an outlook on future research directions and development trends of litchi proanthocyanidins, aiming to offer theoretical guidance and references for their applications in the food industry.

Human milk oligosaccharides (HMOs), as unique bioactive components in breast milk, have gained great scientific interest in recent years due to their potential beneficial mechanisms for infant health. To systematically elucidate the research status, hotspots, and developmental trends in the field of HMOs, a multidimensional bibliometric analysis of 3282 HMOs-related research articles indexed in the Web of Science Core Collection database was performed from 2000 to 2025. Firstly, quantitative analysis of the annual publication trends and journal distribution patterns are carried out. Then the visualization maps of country, institution, author, and keyword are generated to identify core research nations, significant research organizations, high-productivity author groups, and research hotspots through CiteSpace. The analytical results demonstrate that the field of HMOs is undergoing exponential growth, and the research institutions and scientific researchers in the United States occupy a core position. It is worth noting that the domestic research on HMOs is showing a rapid growth trend and Jiangnan University has driven significant research advances. Current research hotspots mainly focused on two directions, including the regulatory mechanism of HMOs interactions with intestinal microbiota, and the development of biosynthetic technologies for HMOs using Escherichia coli cell factories. Compared to chemical synthesis, enzymatic and microbial synthesis are widely recognized as more promising strategies for HMOs synthesis owing to their sustainability, efficiency, and high specificity. Given the surging demand for HMOs in infant formulas and functional foods along with continuous advances in synthetic biology, the enhancement of yield and synthesis efficiency of HMOs is urgent to overcome this technical bottleneck. Accordingly, biosynthesis methodologies for HMOs production are comprehensively categorized and evaluated, aiming to provide valuable insights to support industrialization and guide future developments in this field.