To obtain a bifunctional soy protein with antioxidant activity and emulsifying properties, soy protein isolate (SPI) was modified by combining hydrodynamic cavitation with gradient addition of rutin. The changes in physicochemical, structural, and functional properties of SPI before and after modification were analyzed. The results showed that after hydrodynamic cavitation treatment, the surface hydrophobicity of SPI increased, its structure unfolded, and the active groups were exposed, leading to a significant increase in its binding capacity with rutin (P<0.05). As the addition amount of rutin increased, the ultraviolet absorption of SPI enhanced, while the fluorescence intensity decreased with a red shift in the maximum absorption peak. The surface hydrophobicity, free thiol content, and free amino content all decreased. Furthermore, the contents of α-helix, β-sheet, and β-turn in the secondary structure decreased, while the content of random coil increased. Further analysis of antioxidant activity and emulsifying properties revealed that the conjugates formed by combing hydrodynamic cavitation treated SPI with rutin exhibited enhanced antioxidant activity and emulsifying properties. When the addition amount of rutin was 1 mg/mL, in terms of antioxidant activity, the DPPH free radical scavenging capacity increased from 77.80%±0.86% (before modification) to 83.76%±0.65%, the ABTS⁺ radical scavenging capacity increased from 53.09%±0.43% to 63.64%±0.53%, and the ferric reducing power increased from 1.12±0.06 to 1.29±0.12. In terms of emulsifying properties, the emulsification activity index increased from 24.50±1.37 m²/g to 28.55±0.43 m²/g, and the emulsification stability index increased from 69.25±1.77 min to 88.75±1.65 min. Therefore, hydrodynamic cavitation treatment combined with appropriate amount of rutin could effectively improve the functional properties of soy protein, which provided a new approach for protein modification.

To investigate the hepatoprotective effect of hemp peptide, an acute alcoholic liver injury model was established in C57BL/6 mice, and the mechanisms were examined with respect to lipid metabolism and oxidative stress. H&E and Oil Red O staining were performed to assess hepatic histopathology. Serum and liver biochemical parameters, antioxidant enzymes, and alcohol-metabolizing enzymes were measured using biochemical assay kits. Related lipid metabolism and oxidative stress proteins were analyzed by Western blot. The results showed that compared with the alcoholic liver injury model control group, the high-dose hemp peptide group (1300 mg/kg·bw) exhibited significantly decreased liver indices in mice (P<0.05), with the hemp peptide group showing the maximum reduction of 12.48%. In the high-dose hemp peptide group, serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT), total cholesterol (TC), and triglycerides (TG) were significantly reduced respectively (P<0.05). The levels of tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and interleukin-8 (IL-8) in serum were significantly reduced respectively (P<0.05). The activities of superoxide dismutase (SOD), glutathione (GSH), and glutathione peroxidase (GSH-Px) in liver tissue were significantly increased respectively, while the malondialdehyde (MDA) content was significantly decreased (P<0.05). Mechanistically, CYP2E1 protein expression was significantly inhibited by hemp peptide, resulting in enhanced alcohol metabolism. Meanwhile, downregulation of SREBP-1c expression was observed, which effectively alleviated lipid metabolism disorders. Furthermore, PPARα protein expression was markedly upregulated, leading to accelerated fatty acid oxidation. Histopathological analysis revealed that hemp peptide ameliorated liver injury in mice to varying degrees. In conclusion, hemp peptide showed significant protective effects against alcohol-induced acute liver injury in mice, which would provide a theoretical foundation for developing hemp peptide functional foods.

To overcome the application limitations of natural jatropha starch, such as susceptibility to aging and poor solubility and stability, this study employed composite enzyme (EMD) synergistic medium grinding treatment (M-EMD), high-pressure homogenization treatment (H-EMD), nano-precipitation (N-EMD) modification techniques to enhance oilseed starch. The modified starch was then incorporated into starch-based double emulsion systems to evaluate its effects on interfacial tension, stability, and the in vitro digestion of lycopene-loaded emulsions. Results indicated that the modification effects of different synergistic modification methods on starch were significantly different. N-EMD treatment demonstrated optimal performance, yielding starch particles with the smallest size (0.797 μm), the most uniform distribution (PDI=0.19), the highest surface negative charge (Zeta potential=−70 mV), and the strongest hydrophilicity (contact angle=23.1°). Structural analysis revealed that both H-EMD and N-EMD treatments effectively induced starch molecular restructuring. The double emulsion droplets constructed from N-EMD starch were fine, uniform, and structurally regular, exhibiting the highest lycopene encapsulation efficiency (88%) and loading capacity (66%). During storage, this emulsion exhibited the optimal physical stability and minimal lipid oxidation. In simulated in vitro digestion, its free fatty acid release rate (45%) and Lyc bioavailability (48%) significantly surpassed other groups. In conclusion, enzyme-assisted nano-precipitation (N-EMD) represented the most effective strategy for optimizing oil palm starch properties and constructing efficient starch-based delivery systems. This study pioneers new pathways for high-value utilization of jatropha starch and provides theoretical foundations and technical references for developing high-performance food-grade delivery carriers for bioactive compounds.

To develop a functional walnut meal protein-polysaccharide complex for improving the resource utilization of walnut meal protein and expanding its applications, this study focused on the modification of walnut meal protein via ultrasound-assisted wet glycosylation. And the walnut meal and black fungus polysaccharid were used as raw material, the effects of key process parameters—including ultrasound power, pH, ultrasound duration, and the mass ratio of walnut meal protein to black fungus polysaccharide—on the grafting degree and browning level of walnut meal protein were first investigated, response surface methodology (RSM) was then employed to optimize the preparation process and determine the optimal conditions. Subsequently, the functional properties of the modified walnut meal protein were systematically determined. The results showed that under the optimal conditions—mass ratio of walnut meal protein to black fungus polysaccharide of 1:2, reaction temperature of 80 ℃, pH of 9.60, ultrasound power of 295 W, and ultrasound time of 9.6 min—the grafting degree reached 48.60%, which was in close agreement with the predicted value. Polyacrylamide gel electrophoresis (PAGE) analysis confirmed the successful preparation of walnut meal protein glycosylation products via ultrasound-assisted wet Maillard reaction. Scanning electron microscopy (SEM) observations revealed that the modified walnut meal protein exhibited a reduced particle size and a spherical micro-particle morphology. Functional property assays showed that the solubility, water-holding capacity, and emulsifying activity of the ultrasound-assisted wet glycosylation-modified walnut meal protein were 1.61-fold, 2.25-fold, and 1.62-fold those of the unmodified protein, respectively. Compared with the wet glycosylation-modified counterpart, the ultrasound-assisted modified protein displayed 1.12-fold higher solubility, 1.65-fold higher water-holding capacity, and slightly improved emulsifying stability (P<0.05). This study provides a theoretical and technical reference for improving the resource utilization of walnut meal protein and broadening its industrial applications.

To develop an oleogel system based on black soybean oil bodies (BOBs) and explore its potential as a substitute for solid fats, BOB-based oleogels were constructed using the emulsion-templated method. Hot-air drying was employed as the drying method to replace freeze-drying, and two different preparation methods were developed. Specifically, BOBs were pre-mixed with soybean oil and then dried, with the obtained oleogels defined as pre-mixed oleogels. In contrast, BOBs were dried first and subsequently mixed with soybean oil, and the resulting oleogels were defined as post-mixed oleogels. The effects of preparation methods and the ratio of BOBs to oil (BOBs:soybean oil=1:0, 3:1, 5:1, 10:1, 15:1, 20:1) on oleogel properties were systematically evaluated, along with their performance as margarine substitutes in cookie applications. The results indicated that pre-mixed oleogels exhibited superior oil-binding capacity (99.1%) and oxidative stability compared with post-mixed oleogels. Both methods for preparing oleogels exhibited excellent thixotropic recovery properties. However, due to the limited gel network structure, the oil binding capacity and hardness of oleogels decreased with increasing soybean oil content. At the same oil ratio, pre-mixed oleogels exhibited higher hardness than the post-mixed oleogels. In baking applications, this affected dough texture, resulting in products with an overly hard mouthfeel. Post-mixed oleogels (BOBs:soybean oil=10:1) with hardness close to that of margarine were selected as margarine substitutes for cookie production. The results of the cookie characterization demonstrated that the incorporation of oleogels effectively slowed down the increase in moisture content during storage and enhanced crispness. At substitution ratios of 25% and 50%, there were no significant differences (P>0.05) in color, flavor, or overall acceptability between the product and the margarine cookies. This indicates that BOB-based oleogels can partially replace margarine in cookie applications.

To assess the impact of apple wood, pear wood, peach wood, and cherry wood on the volatile flavor compounds, polycyclic aromatic hydrocarbons (PAHs), and sensory attributes of traditional Xinjiang smoked horsemeat sausages, a comprehensive analysis was conducted using gas chromatography-mass spectrometry (GC-MS) to quantify indicators such as volatile flavor compounds, color, and PAHs content. The findings revealed that smoked samples exhibited decreased pH and L^* values, along with increased a^* and b^* values, compared to the control samples (P<0.05), the color of smoked cherry wood samples was redder and brighter, and there was no significant difference in water content among samples (P>0.05). Smoking elevated PAHs content, notably phenanthrene and fluorene (P<0.05). The analysis identified 75 volatile aromatic components in various smoked horse sausage samples, predominantly phenols, terpenes, aldehydes, and ethers. Partial least squares discriminant analysis (PLS-DA) and variable importance in projection (VIP) highlighted substantial differences in volatile aroma components among smoked horsemeat sausages. Specifically, 19 compounds with VIP values exceeding 1, notably guaiacol, 4-methylguaiacol, acetophenone, and 5-methylfurfural, were identified as distinct volatile aroma components (VIP>1, P<0.05), acetophenone and 4-methylguaiacol contents of apple wood smoked samples were the highest, giving samples unique woody aroma and smoke fragrance. Sensory evaluation favored the PG and YT samples for superior sensory quality and acceptability. In summary, apple wood has emerged as a more favorable smoking material for horsemeat sausages, although enhancements in processing techniques are warranted to mitigate the PAHs content. This study lays a foundation for enhancing the caliber of smoked horsemeat sausages.

Three types of superfine Pueraria thomsonii whole powder (designated SGP-1, SGP-2, and SGP-3) were prepared using a dry impact superfine grinder and compared with the Pueraria thomsonii whole powder prepared by a hammer cyclone mill (designated P-120) and the refined kudzu starch obtained by water extraction (designated KS). The effects of superfine grinding on the physicochemical properties, sensory quality, functional components, and antioxidant activity of the whole powder were systematically investigated. Results showed that SGP-2 and SGP-3 achieved particle size D90 values of 19.60 μm and 19.16 μm, respectively, both meeting the criteria for superfine powders (<20 μm). Compared with KS, SGP-3 exhibited increases of 317.66 mg/kg in total flavonoid content, 0.12 g/g in water-holding capacity, 0.11 g/g in oil-holding capacity, 0.97 mL/g in swelling power, 44.26% in DPPH free radical scavenging activity, and 0.74 in total reducing power. Relative to P-120, SGP-3 showed increases of 17.5 points in overall sensory score, 3.17 in whiteness, and 21.68% in pasting transparency. However, the final viscosity of SGP-3 decreased by 288 mPa·s and 2097.33 mPa·s compared to P-120 and KS, respectively. Analyses such as scanning electron microscopy (SEM) indicated that the enhanced quality of the superfine powder was largely attributable to its finer and more uniform particle size. However, the intensification of starch damage and the destruction of crystalline structure during the ultrafine grinding process could also lead to a decrease in its final viscosity. In conclusion, Pueraria thomsonii whole powder exhibits superior functional properties compared to kudzu starch, and superfine grinding can effectively improve its edible quality.

To explore how particle size affects the physicochemical and in vitro digestion properties of Dejiang Gastrodia elata powder, this study ultrafinely ground the material into four fractions (50, 100, 200, and 300 mesh). Their microstructure, physicochemical properties, antioxidant activity, and in vitro digestion were examined, and principal component analysis (PCA) was used to identify the optimal grind size. The results showed that the grinding treatment mainly modified the physical morphology of Dejiang G.elata powder, while its molecular structure unchanged. The angle of repose and slip angle of the powder increased with decreasing particle size, whereas the bulk density, water-holding capacity, and oil-holding capacity decreased. The 200-mesh powder exhibited significantly higher soluble sugar content (13.43%) than the other particle sizes (P<0.05). Although no significant differences in polyphenol content were observed across particle sizes (P>0.05), the 50-mesh powder showed notably higher flavonoid (4.51%) and vitamin C (4.50 mg/100 g) contents (P<0.05), and the 100-mesh powder showed notably higher antioxidant capacity (P<0.05). During in vitro simulated gastrointestinal digestion, the 200-mesh powder exhibited significantly higher soluble sugar release, whereas the 300-mesh powder showed greater polyphenol release than the other particle sizes (P<0.05). PCA identified 50-mesh as the optimal particle size for Dejiang G. elata powder. Collectively, quality differs by particle size,with 50-mesh powder showing the best overall properties, which provided a reference basis for further in-depth research on G. elata powder.

Mulberry leaves are a rich source of high-quality protein and possess the potential to yield bioactive peptides. This study identified novel α-glucosidase inhibitory peptides from mulberry leaf proteolytic products based on peptidomics identification and the structure-activity relationships of active peptides. Through molecular docking and network pharmacology predictions, the anti-diabetic mechanisms of these novel α-glucosidase inhibitory peptides were elucidated. The results indicated that two novel α-glucosidase inhibitory peptides were identified: ANSTGSRL (IC₅₀=0.314 mg/mL) and LAKLLHSK (IC₅₀=0.183 mg/mL). LAKLLHSK exhibited a higher content of β-sheet structure and a lower content of α-helix and random coil structures compared to ANSTGSRL. The gastrointestinal digestion process enhanced the release of α-glucosidase inhibitory activity for both peptides, achieving over 85% enzyme inhibition. Molecular docking analysis revealed that the two peptides tightly bound to the active residue sites of α-glucosidase (Val335, Val334, Pro230 and Gly228), primarily through multiple hydrogen bonds and hydrophobic interactions, thereby exerting their α-glucosidase inhibitory activity. Network pharmacology predictions indicated that two peptides, ANSTGSRL and LAKLLHSK, could interact with over ten key targets, including MAPK1, CASP3, STAT1, ERBB2 and AKT3. KEGG pathway enrichment analysis revealed that the anti-diabetic pathway associated with these peptides involves multiple complex signaling pathways, including the TNF, cAMP, PI3K-Akt, and MAPK pathways, as well as insulin resistance. In conclusion, the novel mulberry leaf peptides ANSTGSRL and LAKLLHSK exhibited strong α-glucosidase inhibitory activity and potential glucose regulation effects. This study could provide a theoretical reference for the high-value utilization of mulberry leaf protein resources.

In this study, Pickering emulsions (PEs) loaded with Mosla chinensis essential oil (EO) were prepared via the nanoprecipitation method using different mass ratios of cellulose nanocrystals (CNCs) and corn starch (CS). The aim was to construct CNC/CS nanocomposite particles, which regulate interfacial properties and enhance the stability and functionality of the Pickering emulsions. First, CNC/CS nanocomposite particles with different mass ratios were prepared and characterized in terms of their structural properties, surface characteristics, thermal stability, rigidity and morphology. Subsequently, the emulsions stabilized by CNC/CS nanocomposite particles were evaluated for droplet size, Zeta potential, microstructure, stability, rheological behavior, and both in vitro and simulated gastrointestinal release profiles. The results showed that the incorporation of CNC reduced the particle size of CS from 3682.67 nm to a range of 178.77~441.33 nm, while the absolute value of the Zeta potential increased from 7.62 mV to 20.17~45.87 mV, thereby improving dispersion stability. Additionally, CNC improved the interfacial wettability of the composite particles, with contact angles adjusted to between 74.6° and 97.3°, and enhanced their mechanical properties. The emulsions stabilized by CNC/CS nanocomposite particles exhibited excellent physical stability and shear-thinning rheological behavior via a dual stabilization mechanism of interfacial film formation and three-dimensional particle network structure. In vitro release experiments demonstrated that CNC/CS-PE exhibited a slow release of EO, with the release kinetics fitting the Peppas diffusion model. Simulated gastrointestinal digestion results indicated that CNC/CS nanocomposite particles effectively improved the stability of the emulsion and the bioavailability of active components under gastrointestinal conditions. This study provides novel insights and technical support for designing natural polymer-based nanocomposite particles to prepare highly stable and functional emulsions, with promising potential for practical applications.

This study aimed to investigate the effects of static magnetic fields (MF) with different magnetic flux densities on the cleaning efficacy and quality of Pelophylax nigromaculatus meat during assisted washing. Using ice-water immersion as the control group, experimental groups were treated with MF-assisted ice-water immersion at magnetic flux densities of 10, 20, 30, 40, and 50 mT. Parameters including moisture content, color values, pH, texture profile, centrifugal loss, fat content, protein content, muscle myoglobin content, total viable count (TVC), coliform bacteria, and water distribution were analyzed. Results indicated that the 30 mT MF treatment yielded optimal comprehensive effects. Regarding cleaning efficiency, blood removal efficiency significantly improved with increasing magnetic field intensity. The 30 mT group showed a 40.9% reduction in redness (a^* value) compared to pre-washing levels, significantly surpassing the control group (11.0% reduction) and low-intensity groups (e.g., 36.0% reduction for 10 mT). However, the 50 mT group exhibited reduced efficiency (36.8% a^* value reduction). For quality attributes, the 30 mT group demonstrated a centrifugal loss of 10.85%, representing a 36.85% reduction compared to the control group (17.18%, P<0.05), and was significantly lower than the 50 mT group (18.47%). Its textural properties were optimal (hardness: 56.21 gf, elasticity: 0.63), being 1.22-fold and 1.28-fold higher than the control, respectively. In microbial safety, no group completely eliminated coliforms. For sensory evaluation, the 30 mT group achieved the highest total score (42.8 points), significantly exceeding both the control (30.8 points) and 50 mT groups (35.0 points). These findings demonstrate that 30 mT MF-assisted washing simultaneously addresses three limitations of traditional ice-water immersion—low blood removal efficiency, texture deterioration, and weak microbial control—providing an optimized process for efficient cleaning and quality enhancement of Pelophylax nigromaculatus meat.

This work aimed to evaluate the impact of oat β-glucan addition (1%, 2%, 3%, 4%, and 5%) on the hydration behavior and technological characteristics of waxy rice flour, with the goal of providing a scientific foundation for enhancing the quality and functional properties of waxy rice flour-based products. The results demonstrated that as the β-glucan addition level increasing, the average particle size of rice flour-β-glucan composite decreased from 58.86 μm to 53.17 μm. Nevertheless, the repose and sliding angle of the composite significantly increased (P<0.05), which implied reduced flowability. The water absorption capacity and solubility increased from 14.3% and 7.63% to 16.6% and 15.38%, respectively. In contrast, the swelling power slightly decreased, and the contact angle was reduced, suggesting enhanced hydrophilicity and significantly improved hydration capacity of the composite system. Meanwhile, the onset temperature of waxy rice flour increased from 70.7 ℃ to 73.8 ℃, and the peak viscosity decreased from 695.6 mPa·s to 433.6 mPa·s, indicating an enhancement in its thermal stability. In addition, the addition of β-glucan led to a reduction in the consistency coefficient and storage modulus of the composite gel, while the flow behavior index increased, suggesting weakened elasticity and structural stability of gel network. In conclusion, oat β-glucan can enhance the hydration capacity of waxy rice flour and thereby improve its processing properties, thus promoting its development and application in the field of functional foods.

Starch retrogradation is a major cause of quality deterioration and shortened shelf life in starch-based foods during storage. This study investigated the effects and mechanisms of soluble soybean polysaccharides (SSPS) with different molecular weights on the retrogradation behavior of potato starch during storage. The changes of gel hardness, water distribution, retrogradation degree, retrogradation kinetics, crystalline structure, and short-range ordered structure during storage were analyzed to understand the impact of different molecular weight SSPS on starch retrogradation. The results showed the addition of three SSPS with different molecular weights significantly reduced the hardness, crystallinity, short-range order, and retrogradation degree of starch gels, and decreased the water migration, and all three SSPS could inhibit the retrogradation of starch gels during storage (P<0.05). Notably, L-SSPS had the strongest ability to inhibit starch retrogradation. L-SSPS inhibited the retrogradation of potato starch gels mainly because L-SSPS had a small molecular weight and short molecular chains, and contained more hydroxyl groups. This allowed it to compete more effectively with starch for water molecules, thereby inhibiting the recrystallization of amylose and amylopectin and retarding the retrogradation process of starch gels. Avrami kinetic analysis revealed that the addition of SSPS reduced the crystallization rate constant k of the starch gel and prolonged the half-retrogradation time t_1/2. It provides a scientific basis for the SSPS molecular weight on starch retrogradation behavior, providing theoretical guidance for improving the quality of starch-based foods and extending their shelf life.

To obtain high quality co-precipitated dual proteins with desirable functional properties and enhanced nutritional value, this study systematically evaluated the effects of varying dissolution pH levels (2.0, 3.0, 9.0, 10.0, and 11.0) on the nutritional and physicochemical properties of pea-grass carp dual protein (Co). Parameters including optimal precipitation pH, proximate composition, particle size, Zeta potential, protein subunit composition, amino acid profile, and digestibility were analyzed. Results indicated that the optimal precipitation pH for Co was 5.0. All Co samples prepared by the pH cycling method were identified as high-quality proteins, containing major heterologous protein subunits and a full spectrum of amino acids, with methionine content significantly higher than that of pea protein alone. Physicochemical analyses revealed that alkaline-processed Co samples (Co9, Co10, and Co11) exhibited higher α-helix and lower β-sheet ratios compared to acid-processed ones (Co2, Co3). SDS-PAGE results demonstrated that the alkaline method facilitated the enrichment of readily digestible protein fractions. Alkaline-processed Co also showed smaller particle sizes and higher absolute Zeta potential values. Nutritional profiling indicated that Co10 had a crude protein content of 86.98%, an essential-to-total amino acid ratio of 40%, and in vitro protein digestibility and corrected amino acid score of 86.16% and 1.04, respectively. These attributes support the commercial potential of Co10. In conclusion, the alkaline pH cycling method represents a promising approach for preparing pea–grass carp dual protein with superior nutritional benefits.

To investigate the microbial community structure and flavor quality of traditional Tibetan fermented milk, high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME–GC–MS) were used to analyze the microbial diversity and volatile flavor components in traditional Tibetan fermented milk. The types and contents of organic acids were determined by liquid chromatography. The results showed that the main dominant bacterial flora in traditional Tibetan fermented milk products were Lactobacillus, Streptococcus, and Lactococcus, etc., while the main dominant fungal flora were Saccharomyces, Kluyveromyces, and Geotrichum, etc. Six organic acids were identified, including acetic acid, citric acid, lactic acid and so on, among which, lactic acid was the most abundant (6989.02 mg/L), followed by acetic acid (1047.25 mg/L). A total of 35 volatile flavor compounds were detected in the fermented milk, with esters accounting for the highest proportion (43.98%), followed by alcohols (28.98%) and acids (16.00%). The composition and concentration of volatile flavor compounds in fermented milk exhibited notable regional variations. Fermented milk from Shigatse was distinguished by pronounced fruity aromas, particularly pineapple and banana, complemented by creamy notes, which together contributed to a rich and complex flavor profile. By contrast, fermented milk from Nagqu was characterized by strong creamy aromas, nutty undertones, and a balanced sweet–sour taste, whereas fermented milk from Ali demonstrated a predominance of more intense fruity aromas. Spearman’s correlation analysis based on key odor–active compounds (odor activity value, OAV>1) revealed distinct associations between microbial taxa and flavor compounds. The bacterial genera most strongly correlated with key flavor compounds were primarily Lactobacillus, Acetobacter and Leuconostoc, while the fungal genera most closely linked to flavor development included Apiotrichum, Dipodascaceae and Pichia. This study elucidated the correlation between microbial community structure and the formation of aroma compounds in traditional Tibetan fermented milk, providing a theoretical foundation for the standardized production, targeted flavor regulation, and development of functional strains for traditional dairy products.

To develop composite probiotic fermented foods rich in γ-aminobutyric acid (GABA), this study systematically investigated the screening, biological characteristics, and probiotic potential of GABA-producing lactic acid bacteria from Badu sour bamboo shoots via methods including rapid indicator screening, 16S rDNA sequence analysis, phylogenetic analysis, and simulated gastrointestinal tract tests. Results showed that, a strain of Lactiplantibacillus plantarum SS5 with high GABA production capacity was successfully isolated. The strain exhibited a GABA synthesis activity of 0.27 mg/(h∙g _{wet cells}) through the conversion of L-glutamic acid. The strain SS5 was capable of growing within a temperature range of 20~40 ℃, with an optimal growth temperature of 30 ℃ and an optimal pH range of 6.0~7.5. Notably, the addition of 100 g/L NaCl to the MRS medium significantly inhibited its growth. Although strain SS5 exhibited certain tolerance to oxygen, microaerophilic conditions were found to be more conducive to its growth. Batch culture experiments showed that strain SS5 entered a rapid growth phase between 8~12 h post-inoculation and reached the stationary phase at 36 h. After treatment with acidic solutions, simulated gastric juice, bile salts, and simulated intestinal fluid, the survival rates of strain SS5 cells under simulated fasting conditions were determined to be 44.27%±1.19%, 70.61%±0.30%, 99.44%±0.66%, and 93.29%±0.83% respectively, and the corresponding relative specific growth rates were calculated as 127.72%±12.32%, 206.01%±5.24%, 97.28%±8.45%, and 98.61%±7.17% respectively. When using skimmed milk to simulate feeding conditions, the survival rates were determined to be 73.61%±0.52%, 74.53%±1.09%, 94.99%±0.64%, and 96.70%±0.44% respectively, and the corresponding relative specific growth rates were calculated as 150.62%±9.68%, 98.01%±2.30%, 95.77%±5.63%, and 89.61%±2.48% respectively. The results indicated that L. plantarum SS5 possessed robust GABA synthesis capabilities, excellent tolerance to gastrointestinal transit, and remarkable growth recovery potential, thereby demonstrating promising prospects for its application in the development of GABA-enriched composite probiotic fermented foods.

To investigate indigenous non-Saccharomyces yeast strains with high β-D-glucosidase activity and desirable fermentation characteristics, this study evaluated the enzymatic activity and environmental tolerance of non-Saccharomyces strains isolated from the eastern foothills of Helan Mountain. Selected strains were identified using molecular biological methods and combined with Saccharomyces cerevisiae to simulate grape juice fermentation. Microbial community dynamics were monitored during fermentation, and key oenological parameters, including sugar content, total acidity, pH, and alcohol degree, were analyzed. Aroma compounds were detected using gas chromatography-mass spectrometry (GC-MS), and data were further examined using cluster analysis (CA) and principal component analysis (PCA). It was found that four strains exhibiting high β-D-glucosidase activity and strong environmental resilience—RICNA-GM003, RICNA-GM005, RICNA-GM006, and RICNA-GM008—were identified as Hanseniaspora. Compared with pure S. cerevisiae fermentation, the use of Hanseniaspora significantly extended the fermentation cycle, improved sugar utilization, reduced alcohol levels, altered the aroma profile of the simulated wine, increased the concentrations of esters and ketones, and enhanced aroma intensity and complexity, especially in fruity and floral notes. Among the experimental groups, RICNA-GM003 combined with S. cerevisiae (RICNA-GM003+Sc) showed the longest fermentation duration, the strongest colonization ability, the most complex aroma profile, and the best overall fermentation performance. Indigenous Hanseniaspora yeasts demonstrated great potential for enhancing wine aroma complexity through mixed-culture fermentation. This study provides a foundation for developing local yeast resources and promotes wine style diversification and quality improvement.

To overcome the restricted bioactivity of konjac glucomannan (KGM) caused by its high molecular weight, KGM-degrading bacteria were isolated from konjac cultivation soil, diseased konjac tubers, and liquor fermentation systems. The probiotic potential of these strains was assessed based on acid and bile salt tolerance, resistance to simulated gastrointestinal fluids, and safety evaluations. It was found that all four isolated strains exhibited excellent KGM-degrading capability, along with high tolerance to acidic conditions, bile salts, and simulated digestive fluids, a safe profile, antibiotic sensitivity, antibacterial activity, and strong adhesion capability to human colon cancer Caco-2 cells. Through morphological and 16S rDNA analyses, strain JQ4 was identified as Bacillus halotolerans, whereas strains JZ6 and JZ8 were classified as Bacillus paralicheniforms, and RF8 was confirmed as Bacillus licheniforms. Notably, Bacillus licheniformis RF8 exhibited β-mannanase activity of 49.92±0.06 U/mL, demonstrated survival rates of 96.57%±0.27% and 82.22%±0.48% after 3 h in simulated gastric fluid (pH2.0) and 6 h in simulated intestinal fluid (pH8.0), respectively, and showed a high adhesion capability to human colon cancer Caco-2 cells of 362.76±4.31 CFU/cell. In conclusion, four Bacillus strains with both efficient KGM-degrading capacity and promising probiotic characteristics were successfully obtained. These findings provide valuable microbial resources and a theoretical foundation for the development of functional oligosaccharides and novel probiotic formulations.

In this study, Baoding Qishan yam was used as the raw material, and Lactiplantibacillus plantarum was inoculated for fermentation. With the viable count in yam powder and sensory evaluation score as indicators, the optimal fermentation parameters for fermented yam were investigated via single-factor experiments and response surface optimization experiments on fermentation process parameters. Subsequently, fermented yam was powdered by freeze-drying, spray-drying, microwave drying, and hot-air drying. The quality of probiotic yam powder prepared by the four drying methods was evaluated based on moisture content, bulk density, polysaccharide content, total polyphenol content, total flavonoid content, viable count, and starch digestibility, so as to select the most suitable method for drying and powdering of fermented yam. The results showed that the optimal preparation process for fermented yam was determined as follows: Inoculum size of 2%, fermentation time of 48 h, and fermentation temperature of 37 ℃. Under these conditions, the highest viable count and the highest sensory evaluation score in fermented yam were achieved, which were 9.07 lg (CFU/mL) and 91.36 points, respectively. Probiotic fermentation could significantly increase the contents of polysaccharides, total polyphenols, total flavonoids, and resistant starch (RS) in yam powder (P<0.05), while significantly (P<0.05) reduced the content of rapidly digestible starch (RDS). The quality of yam powder prepared by freeze-drying was the best, followed by that prepared by spray-drying. Although yam powder prepared by microwave drying had the highest total polyphenol and total flavonoid contents, it severely reduced the polysaccharide content in yam. Microwave drying and hot-air drying, while drying the samples, killed a large number of probiotics in yam powder, thus reducing the quality of the final product. These results suggested that probiotic-fermented yam could significantly improve the quality of yam, and among the four drying methods, freeze-drying and spray-drying were more suitable for the preparation of probiotic yam powder compared with microwave drying and hot-air drying.

This study aimed to investigate the effects of different concentrations (0, 0.06, 0.08, 0.10, 0.12, 0.14, 0.16 g/mL) of corn starch (CS) on the 3D printing accuracy of tremella polysaccharide-egg white protein (TFP-EWP) composite gels, as well as the influence of varying microwave vacuum freeze-drying times (0, 20, 40, 60, 80, 100, 120 and 140 min) on the solidification properties of the printed products. TFP-EWP-CS gels with different CS concentrations were used as the raw material, and the printing accuracy of the products was characterized. Microwave vacuum freeze-drying was applied as the drying method, and the products were systematically evaluated for moisture content, drying rate, geometric shape, texture, color difference, and moisture distribution. The results indicated that at a CS concentration of 0.12 g/mL, the 3D printing deviation of the TFP-EWP-CS composite gel was the lowest, with a deviation value of 0.75%. As the drying time increased, the proportion of free water significantly decreased, while some weakly bound water converted to free water and subsequently evaporated, leading to a decline in both moisture content and drying rate. During the processing times of 20, 40, 60 and 80 min, the shape of the printed products remained relatively stable, with a solidification fidelity greater than 90%; However, both the diameter and height significantly decreased (P<0.05). Surface cracking was observed at 100 min of drying. As drying time increased, the hardness, adhesiveness, and chewiness of the products significantly enhanced, while the microwave vacuum freeze-drying treatment increased the whiteness and reduced the yellowness of the products (P<0.05). In conclusion, this study provides valuable references for optimizing the drying process of TFP-EWP-CS composite gel printing products.

Objective: This study aimed to develop a functional beverage using turnip (Brassica rapa) and sea buckthorn (Hippophae rhamnoides), which were traditional medicinal and edible plants, and to investigate its ameliorative effect and potential mechanisms against hypoxia-induced injury. Methods: The formulation of the turnip-sea buckthorn compound beverage was optimized using single-factor experiments and response surface methodology. After optimization, mouse models of normobaric hypoxia and sodium nitrite poisoning were established. The activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and the level of malondialdehyde (MDA) in heart, brain, and lung tissues were measured. Hematoxylin-eosin (HE) staining and Western blot analysis were performed to assess the expression levels of hypoxia-inducible factor-1α (HIF-1α) and interleukin-6 (IL-6). Results: The optimal formulation was determined to be 22.0% sea buckthorn juice, 1.0% turnip extract, 7.5% high-fructose syrup, and 0.1% citric acid, which yielded a sensory score of 80.5±1.3. The physicochemical indices (including soluble solids at 8.00%, total sugar at 9.12%, and total acid at 3.31 g/L) all complied with relevant national standards. In animal studies, administration of the low-, medium-, and high-dose groups (8.45, 16.90, and 33.80 g/kg·d, respectively) resulted in a significant extension of survival time under normobaric hypoxia by 19.92%, 19.31%, and 18.97% (P<0.05), respectively. Concurrently, the beverage treatment enhanced the activities of antioxidant enzymes (SOD, CAT, and GSH-Px) while reducing the MDA content in the heart, brain, and lung tissues. Western blot analysis further revealed that the compound beverage ameliorated oxidative stress and modulated the energy metabolism pathway via the suppression of HIF-1α protein expression and IL-6 release. Conclusion: The optimized turnip-sea buckthorn compound beverage effectively improved hypoxia tolerance. The underlying mechanism may be associated with the enhancement of antioxidant capacity and inhibition of the HIF-1α/IL-6 inflammatory pathway. These findings provide a theoretical basis for the development of functional foods aimed at mitigating hypoxia-induced damage.

This study isolated and characterized bioactive peptides with dipeptidyl peptidase-IV (DPP-IV) inhibitory activity from walnut protein hydrolysates. The hydrolysis process was optimized using response surface methodology with alkaline protease, yielding optimal conditions as follows: Substrate concentration 2.23% (w/v), enzyme dose 9100 U/g, and hydrolysis time 180 min. Under these conditions, the degree of hydrolysis reached 25.47%, and the DPP-IV inhibition rate was 77.85%. The hydrolysate was further separated, purified, and characterized. The fraction with molecular weight <3 kDa (U1) demonstrated the strongest DPP-IV inhibitory activity (IC₅₀=2.81 mg/mL). Subsequent purification of U1 by Sephadex C-25 column chromatography yielded two sub-fractions (F1 and F2), with F2 exhibiting superior activity. A total of 6557 peptides were identified, and five potential hypoglycemic peptides were screened via in silico approaches. Among these, the peptide KFPF showed the highest DPP-IV inhibitory activity (IC₅₀=0.26 mg/mL). Molecular docking simulations revealed that KFPF binds to DPP-IV via six hydrogen bonds and ten hydrophobic interactions. In vitro assays indicated that KFPF acts as a competitive inhibitor. Furthermore, secondary structure analysis by infrared spectroscopy suggested a high content of β-turn (82.03%) and α-helix (15.18%), implying a possible correlation between these structural features and DPP-IV inhibition. These findings demonstrated that KFPF derived from walnut protein has potential as a functional dietary component for blood glucose management.

To promote the high-value utilization of wheat bran, soluble dietary fiber (SDF) was extracted using an enzyme-acid synergistic method. A combination of single-factor and orthogonal experimental designs was used to optimize the extraction process. Subsequently, the functional properties of the SDF, were systematically evaluated, including its water-holding, oil-holding and swelling capacities, as well as its binding capacities for cholate, nitrite, and glucose. Moreover, this study employed an in vitro simulated digestion model to analyze its regulatory effect on digestive resistance and its impact on starch digestion behavior. Guided by these findings, the SDF served as the core functional ingredient for a high-fiber beverage, with formulation optimization via single-factor and orthogonal testing, validation, and a 14-day storage stability assessment. The results showed the optimal extraction parameters of SDF to be pH2.0, 100 ℃, and 2 h, yielding 18.40%±0.78%. The obtained SDF exhibited water-holding, oil-holding, and swelling capacities of 7.35 g/g, 5.40 g/g, and 5.89 mL/g, respectively; The binding rates for sodium glycocholate and sodium taurocholate were determined to be 15.85% and 18.14%, respectively; The nitrite and glucose binding capacities reached 43.80 μg/g and 0.9 mmol/g, respectively. Moreover, the SDF effectively delayed glucose diffusion by 88%, inhibited starch gelatinization, increased resistant starch (RS) content by 20%, and maintained its structural stability under simulated gastrointestinal conditions. The beverage optimization results indicated that the optimal formulation comprised a 1:1.5 (v/v) tea liquid to water ratio, supplemented with 8% (m/v) xylitol, 0.06% (m/v) citric acid, and 0.25% (m/v) SDF. In validation test, this formulation achieved a sensory evaluation score of 93±0.21 points. After 14 days of storage, the sedimentation rate remained below 5%, and the pH stayed stable, ranging from 3.52 to 3.91, indicating that the beverage exhibited excellent sensory property and storage stability. This study not only provided validated process parameters and technical support for the industrial production of wheat bran SDF, but also elucidated its functional properties in regulating glucose and lipid metabolism as well as modifying starch digestion characteristics. These findings demonstrate that the potential of wheat bran SDF as a functional food ingredient for regulating blood glucose and modulating glucose-lipid metabolism.

To investigate the differences in antioxidant and anti-enteritis activities among Camellia oleifera varieties, fifteen samples from five varieties (Camellia vietnamensis Huang., Camellia chekiangoleosa Hu., Camellia yuhsienensis Hu., Camellia meiocarpa Hu. and Camellia oleifera Abel.) were collected as research subjects. The anti-enteritis activity of camellia ethanol extract (CET) was evaluated using the Drosophila "Blue Spirit" model. The total phenolic content of the 15 samples was measured, along with CET’s inhibitory activity against lipoxygenase (LOX) and cyclooxygenase-2 (COX-2), and free radical scavenging activity. The results demonstrated that the total phenolic content across all 15 Camellia oleifera seed samples was measured at 21.50~32.41 mg/g. Camellia oleifera ethanol extract (CET) from all varieties was found to exhibit significant inhibitory effects on LOX, COX-2, and Drosophila enteritis, with the highest average inhibition rates against LOX (84.78%) and Drosophila enteritis (83.76%) observed in Camellia oleifera Abel. CET, while optimal COX-2 inhibition (72.36%) was achieved by Camellia yuhsienensis Hu. CET. Additionally, the scavenging rate of DPPH radicals, ABTS⁺ radicals and superoxide anion radicals by CET of all varieties of Camellia oleifera was higher than 66%, with the highest scavenging rate of ABTS⁺ radicals by Camellia yuhsienensis Hu. (77.62%), the highest clearing rate of superoxide anion by Camellia chekiangoleosa Hu. (93.64%), and the highest scavenging rate of DPPH radicals by Camellia vietnamensis Huang. (79.70%). There was a significant positive correlation between LOX inhibition and Drosophila enteritis relief (r=0.65, P<0.01). In summary, all 15 Camellia oleifera seed samples had free radical scavenging activity, with significant differences among different Camellia oleifera varieties. Inhibition of LOX is the key mechanism of Camellia oleifera CET against enteritis.

To achieve efficient extraction of paprika red pigment, this study utilized dried peppers of Xinjiang ‘Hong long 23’ as the raw material and employed response surface methodology (RSM) combined with random centroid optimization (RCO) to optimize the extraction process using atmospheric pressure plasma jet (APPJ) pre-treatment coupled with a high-voltage electric field (HEF). The extraction yield and color value of paprika red pigment were used as evaluation indicators. To investigate the mechanisms behind efficiency improvements, different extraction techniques (conventional solvent extraction, CK, atmospheric pressure plasma jet, APPJ, pulsed electric field, HEF, and a combined APPJ+HEF approach) were applied to recover red pigments from paprika. The extracted pigment content was measured via High-performance liquid chromatography (HPLC). Subsequently, scanning electron microscopy (SEM) and water contact angle analysis were employed to examine microstructural changes and surface hydrophilicity of the treated biomass, respectively. The optimal extraction process for paprika red pigment using the combined APPJ+HEF approach was determined as follows: Plasma pretreatment voltage of 3.5 kV, jet duration of 20 s, jet distance of 5.5 cm, solid-to-liquid ratio of 1:20 (g/mL), electric field intensity of 20 kV, and treatment time of 2 min. Under these conditions, the extraction yield of paprika red pigment reached 38.77%, with a color value of 187.23, representing increases of 70.93% and 87.49%, respectively, compared to the control (CK) group (P<0.05). Furthermore, the pigment content in the APPJ+HEF-treated group was significantly higher than that in the CK, HEF, and APPJ alone groups (P<0.05). SEM and contact angle analysis revealed that the APPJ+HEF treatment resulted in the most severe disruption of the cell wall and the highest hydrophilicity, indicating that the extraction efficiency of paprika red pigment is closely related to the degree of cellular structure destruction. This study provides new technical support for the green and efficient extraction and application of paprika red pigment and other bioactive components.

This study employed an ultrasound-assisted deep eutectic solvent (DES) method to systematically optimize the extraction of polysaccharides from Plukenetia volubilis seeds, for promoting the high-value utilization of this resource. After purifying the crude polysaccharides by cellulose column chromatography, a homogeneous fraction (designated PVP-2) was obtained and systematically analyzed for its structural characteristics and in vitro hypoglycemic activity. The results indicated that choline chloride-urea system (molar ratio 1:2) was the optimal DES. The polysaccharide yield reached 13.67%±0.76% under the optimized conditions: Liquid-to-solid ratio of 50:1 mL/g, water content of 40%, ultrasonic temperature of 62 ℃, and ultrasonic time of 71 min. Structural characterization demonstrated that PVP-2 was an acidic heteropolysaccharide with typical polysaccharide absorption peaks and a monomer composition of rhamnose (8.76%), arabinose (16.45%), xylose (12.34%), galacturonic acid (38.42%), glucose (5.68%), and galactose (18.35%) in molar percentages. The weight-average molecular weight (Mw) was determined to be 9.453×10⁵ Da, the number-average molecular weight (Mn) was 5.703×10⁵ Da, and the molecular weight distribution (Mw/Mn) was 1.658. In vitro hypoglycemic activity assays demonstrated that PVP-2 exhibited a concentration-dependent inhibitory effect on both α-glucosidase and α-amylase, with IC₅₀ values of 0.51±0.03 and 0.81±0.06 mg/mL, respectively, indicating its promising potential for hypoglycemic applications. This study establishes an efficient extraction method for polysaccharides from Plukenetia volubilis seeds and offers a theoretical foundation for developing functional foods with auxiliary hypoglycemic functions.

Enhancing the nutritional profile of noodles by incorporating bioactive components such as dietary fiber and polyphenols has become an important strategy to meet consumers' health demands. However, the impact of their coexistence on noodle quality requires further investigation. Therefore, this study aims to explore the effect of the combined addition of oat β-glucan (OβG) and tea polyphenols (TP) on noodle qualities, primarily through the evaluation of cooking, textural, and digestive properties. The results showed that the addition of TP increased noodle hardness, whereas the incorporation of OβG (1%→5%) led to decrease (about 23.02%) in hardness and chewiness (about 20.47%) in the OβG+TP groups, indicating that OβG can mitigate the adverse effects of TP on noodle textural properties. When the TP content increased to 2%, the optimal cooking time of the OβG+TP groups (2.56 min) was lower than the TP groups (3.00 min), while the cooking loss (5.85%) was higher compared to the TP groups (5.23%). Furthermore, TP significantly inhibited the protein and starch digestion of noodle. However, with the addition of OβG (5%), the protein digestibility in the OβG+TP group was significantly higher (45.73%) compared to the corresponding TP group (40.33%). Moreover, the OβG+TP group also had a higher proportion of rapidly digestible starch (35.02% vs. 32.41%) and a lower proportion of resistant starch (46.38% vs. 50.18%). These results demonstrated that the presence of OβG attenuates the inhibitory effect of TP on in vitro protein and starch digestion in noodles.

To investigate the processing adaptability of the main tea varieties cultivated in the Fuan region of Fujian for producing flower-fruit-scented TanYang congou black tea, 'Jin Mudan', 'Meizhan', 'Huang Guanyin', 'Fuyun 6', ' Fuyun 7', 'Fuan Caicha', 'Jin Guanyin' and 'Fuding Dahao' eight local tea varieties were selected in this study. Based on sensory evaluation and metabolite analysis, the potential for producing flower-fruit-scented TanYang congou black tea was assessed using a combination of hierarchical analysis based on gray relational analysis, membership function method and entropy-weighted TOPSIS method. The results showed that the black tea prepared from the fresh leaves of 'Jin Mudan' variety demonstrated the highest (92.45 scores) in the sensory evaluations, and the content of theanine, caffeine, EGCG, EGC and EC was 26.44, 42.64, 10.21, 8.66 and 2.21 g/kg, respectively. Furthermore, 70 volatile compounds were detected, and alcohols accounted for 57.36% with geraniol and linalool being particularly abundant. The analysis using the gray relational method and membership function method indicated that 'Jin Mudan' was located close to but not completely overlapping with Fuding Daba and 'Fuan Caicha', that highlighting its uniqueness, while 'Meizhan' showed some overlap with 'Fuyun 6' and 'Fuyun 7'. 'Jin Mudan', with its rich internal compounds and excellent sensory quality, demonstrates significant varietal advantages in the processing of flower-fruit-scented TanYang congou black tea, providing important scientific evidence for optimizing variety selection and quality control.

To elucidate the influence of aged vinegar on the flavor development of fish-flavor seasoning sauce, this study systematically investigated the differences in volatile compounds among samples prepared with vinegars aged for 1, 3, and 5 years. Advanced analytical techniques, including electronic nose (E-nose), headspace–gas chromatography–mass spectrometry (HS-GC-MS), odor activity value (OAV), and orthogonal partial least squares discriminant analysis (OPLS-DA), were employed. Results showed that the D sample (5-year-aged vinegar) exhibited the most distinct odor profile compared to the control (A, without vinegar), while samples B (1-year) and C (3-year) showed high similarity. This trend was further validated by cluster heatmap and PCA of key aroma substances, indicating that aged vinegar significantly altered the overall odor composition. A total of 76 volatile compounds were identified by GC-MS, with aldehydes, esters, terpenes, and sulfur-containing compounds as the major components. With increasing vinegar age, the contents of aldehydes and esters increased, whereas those of terpenes and sulfur compounds decreased. OAV analysis identified 40 aroma-active compounds, among which (E)-2-heptenal, nonanal, dodecanal, trans-2,4-decadienal, isovaleraldehyde, and diallyl tetrasulfide were the most prominent contributors to the characteristic flavor. The OPLS-DA model highlighted 12 marker compounds with a variable importance in projection (VIP) greater than 1, such as valeraldehyde and 4-ethylphenol, as key discriminants among the samples. This study reveals the regulatory role of aged vinegar in shaping the key aroma-active profile of fish-flavor seasoning sauce, providing a theoretical foundation for the standardization and quality enhancement of compound condiments.

This study aimed to identify optimal drying conditions for shelled Macadamia nuts and to investigate the mechanisms underlying the formation of volatile compounds during the drying process, thereby offering a theoretical framework for quality control in the initial processing of Macadamia nuts. The study utilized six primary varieties of Australian Macadamia nuts cultivated in Guangxi—namely 'Gui Re 1' (designated as 1HAO), 695, OC, H2, A38, and A16—as experimental subjects. Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to detect and analyze the volatile organic compounds present in Macadamia nuts subjected to drying at 40 ℃ for one week, 50 ℃ for 96 hours, and 60 ℃ for 48 hours. The volatile components generated during the drying process were examined through the integration of chemical pattern recognition, sensory evaluation, and relative odor activity value (ROAV) analysis, with the aim of elucidating the differences in volatile components among the various nut varieties. The analysis identified a total of 32 volatile compounds across the three drying treatments, comprising 11 alcohols, 7 aldehydes, 5 ketones, 1 acid, 6 esters, and 2 additional substances. Notably, the concentrations of alcohols and ketones were higher, whereas the aldehydes were present in lower concentrations. The analysis of variance revealed statistically significant differences (P<0.05) in ester concentrations across the three treatments. However, the extent of differences in other categories varied among the treatments. Drawing on the characteristics of volatile components and existing literature, it was hypothesized that the volatile substances produced during the drying process primarily originated from lipid oxidation and enzymatic reactions. The principal flavor compound, 2,3-butanedione, known for its creamy aroma, exhibited significant differences between the 40 ℃ treatment group and the 50 ℃ and 60 ℃ treatment groups. However, no significant difference was observed between the 50 ℃ and 60 ℃ treatment groups. Sensory evaluation and energy consumption analysis indicated that the 50 ℃ treatment most effectively enhanced the texture, aroma, and overall acceptability of the nuts, without introducing significant adverse flavors. Consequently, when considering both quality and energy consumption factors, the optimal drying process for shelled Macadamia nuts was identified as 96 hours at 50 ℃. Utilizing the GC-IMS data under this condition, combined with chemical pattern recognition and ROAV analysis, eight distinctive volatile components were identified. Among these, isobutanol, isoamyl alcohol, and acetic acid emerged as the principal compounds that significantly influenced the overall flavor profile. Through the application of OPLS-DA, in conjunction with clustering heatmaps and analysis of variance, it has been demonstrated that acetic acid was a distinctive component of A38. Similarly, 2,5-dimethylfuran was identified as a shared characteristic component of both 1HAO and OC. The compounds ethyl acetate, isobutanol, and propanol were distinctive to H2, while isoamyl alcohol was specific to 695, ethanol to A16, and isopropanol to OC. The generation of volatile compounds during the drying process of various Macadamia nut varieties may be influenced by distinct metabolic pathways, which were in turn affected by variations in the internal content of substances such as sugars and amino acids. Nonetheless, the precise relationship between volatile components and intrinsic substances necessitated further investigation at the level of metabolic pathways.

This study aimed to explore the quality differences of Dendrobium officinale from various origins and cultivation methods. A total of eight samples of Dendrobium officinale were collected from six locations: Dehong in Yunnan, Lingshan in Guangxi, Sansui in Guizhou, Huoshan in Anhui, Yueqing in Zhejiang, and Yuyao in Zhejiang. The study systematically compared the differences in basic components, active substance content, and antioxidant activity. The results indicated that the quality of Dendrobium officinale was significantly influenced by its origin and cultivation modes. The fat content of the eight samples ranged from 0.15% to 1.23%, protein content from 2.79% to 4.29%, and ash content from 2.31% to 6.23%. The total polysaccharide content of Dendrobium officinale grown in greenhouses (27.63% to 41.06%) was higher than that of those cultivated in simulated wild (26.80% to 26.96%). However, the simulated wild cultivated Dendrobium officinale exhibited superior performance in total flavonoids (0.468% to 0.513%), total phenolic content (0.347% to 0.356%), and DPPH radical scavenging ability (3.175 to 4.667 mg Trolox/g). All eight samples contained protocatechuic acid, vanillic acid, ferulic acid, and benzoic acid, with benzoic acid being the main phenolic acid component. The relative content of benzoic acid in the Guizhou Sansui (SH3) sample was the highest, reaching 14.908, which was 5.95 times that of the Zhejiang Yuyao (SH7). The total amino acid content ranged from 2413~3596 mg/100 g, and the ratio of essential amino acids to total amino acids was between 35.82% and 37.45%. Principal component analysis further confirmed that the origin and cultivation modes significantly affect the nutritional components of Dendrobium officinale, thereby influencing its quality and pharmacological effects. In conclusion, Dendrobium officinale produced in Zhejiang, particularly under wild-simulated cultivation, exhibits higher levels of total phenolics and total flavonoids along with stronger antioxidant activity, while the greenhouse cultivation mode was more conducive to the accumulation of polysaccharides.

In order to obtain suitable drying methods and provide high-quality raw materials for the storage and deep processing of Lentinula edodes (shiitake mushroom), the differences in eritadenine, purine, total sugar, protein, amino acid and flavor substances among fresh and four methods (vacuum freezing, heat pump, hot air, and natural) dried shiitake mushrooms were systematically analyzed and compared. The results showed that the four drying methods could reduce the levels of eritadenine, purine, total sugar, protein and total amino acid content to varying degrees, while their impact on the ratio coefficient of essential amino acids and flavor compounds was not directional. Among the dried mushrooms, the contents of eritadenine, total sugar, protein, and amino acids in vacuum freeze-dried ones were similar to those in undried mushroom, while the total purine content was significantly reduced (P<0.05). Heat pump and hot air drying could significantly reduce the eritadenine, total sugar, and protein content of shiitake mushrooms (P<0.05), and had no significant advantages in amino acid and flavor substance retention, and total purine control. Natural drying could significantly reduce total sugar, protein, adenine and hypoxanthine content (P<0.05), while significantly increase the essential amino acid ratio coefficient (P<0.05). Based on the above results, it was recommended to use vacuum freeze-drying as the preferred method for preparing shiitake mushroom raw materials for processing high value-added products such as lipid and uric acid lowering products. Natural drying clould be used as a second choice. But it was not recommended to use heat pumps and hot air drying for the drying of shiitake mushroom raw materials, which would be used for the development of high-quality and high value-added products.

To investigate the physicochemical properties and key aroma compounds of Yihong congou tea across different seasons, a multidisciplinary methodology was employed, integrating sensory evaluation, colorimetry, standardized physicochemical assays, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-olfactometry (GC-O). Samples of spring-, summer-, and autumn-harvested teas from high-altitude regions were systematically analyzed. Results showed that significant seasonal differences were found in physicochemicals. Spring tea exhibited the highest amino acid content (4.13%, P<0.05) and sensory evaluation scores, along with the highest volatile compound concentration (1633.68 μg/kg, P<0.05). Summer tea had the more content of polyphenols (10.76%, P<0.05), while autumn tea showed increased soluble sugar content (5.69%, P<0.05). 63 volatile compounds were identified across seasons, including 40 common to all samples. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) identified 7 key discriminators (VIP>1, P<0.05): Nerol, linalool, methyl salicylate, (E)-2-hexenal, nonanal, linalool oxide I, and citral. GC-O analysis detected 18 aroma-active compounds. Phenylacetaldehyde, linalool oxide II, linalool, and β-ionone demonstrated high aroma intensity (AI>2.5). A comparative analysis of the aroma components in Yihong Gongou tea across different seasons showed notable seasonal differences in phenethylaldehyde, a key element of floral sweetness. Higher aroma levels of linalool oxide II, and (E)-furanoid linalool oxide were found in spring tea. In summer tea, higher aroma intensity values were observed for linalool, N-butyric acid (trans)-2-hexenyl ester and α-phellandrene. The woody aroma compound α-terpineol was only found in autumn tea. Integrated analysis of GC-O and relative odor activity value (ROAV) established linalool (ROAV>10, AI>3.0), nerol (ROAV>10, AI>2.5), β-ionone (ROAV>1, AI>2.5) and nonanal (ROAV>1, AI>2.0) were the key aroma compounds. These findings could provide a theoretical foundation for enhancing the quality of Yihong Congou tea and the utilization of fresh leaf resources.

In order to investigate the effects of different processing methods on the rheological properties and flavor components of Laiyang pear paste, this study analyzed the fluid types and compared the volatile substances of three homemade pastes (freeze-drying concentration, vacuum concentration, and atmospheric boiling) and seven commercially sampled pastes by employing a rheometer and gas chromatography-ion mobility spectroscopy (GC-IMS). The results showed that all pear paste samples exhibited pseudoplastic fluid behaviors with shear-thinning characteristics. The relationship between shear rate and shear stress conformed to the Power Law model, demonstrating an excellent fit (R²>0.99). Among the ten samples, the paste prepared by freeze-drying concentration revealed the optimal rheological properties, showing neither excessive thinness nor thickness. Furthermore, GC-IMS identified different flavor compounds in 10 kinds of pear pastes and qualitatively detected the common flavor compounds, including 15 aldehydes, 14 esters, 13 ketones, 9 alcohols, 5 terpenes, 1 carboxylic acid, and 4 other compounds qualitatively. According to orthogonal partial least squares-discriminant analysis (OPLS-DA) and relative odor activity value (ROAV) screening, the key odor markers were identified as 2-methylbutanal, 2-methylpropanal, ethyl hexanoate, and ethyl butyrate. The flavor compounds of aldehydes and esters were typically associated with fruity aromas. Meanwhile, compared to pastes produced by atmospheric boiling and vacuum concentration, the paste prepared by freeze-drying concentration contained the highest level of ethyl butyrate, which contributed to a distinct fruity aroma. It indicated that the use of this method to produce Laiyang pear paste could maximize the preservation of the fruity aroma. In conclusion, findings of this study provide valuable insights for the processing and multi-dimensional quality evaluation of pear paste products.

To investigate the effects of salt concentrations and drying times on the quality and microbial community of lightly-salted golden pomfret, changes in quality indices (e.g., biogenic amines and volatile flavor compounds) and bacterial communities in samples subjected to salting with 3%, 4%, and 5% salt concentrations followed by cold air drying for 0, 18, and 36 h, respectively, were analyzed, and the correlation between quality indices and bacterial composition was explored. The results showed that the thiobarbituric acid reactive substance (TBARS) content increased with increasing salt concentration and prolonged drying time, and the total viable count (TVC), total volatile basic nitrogen (TVB-N), TBARS, putrescine, histamine, cadaverine, and total biogenic amines significantly increased (P<0.05). Notably, the histamine content in the 36 h-dried group exceeded the maximum recommended limit (>50 mg/kg), posing a safety risk. Volatile flavor compound analysis revealed that aldehydes, alcohols, and ketones were the primary volatile organic compounds (VOCs) in lightly-salted golden pomfret, and 14 differential flavor compounds screened via partial least squares discriminant analysis (PLS-DA) could be used to effectively distinguish samples with different drying times. High-throughput sequencing indicated that Lactococcus, Pseudomonas, and Acinetobacter were the dominant genera present during processing. Pearson correlation analysis demonstrated that Morganella was significantly positively correlated with tryptamine, putrescine, and cadaverine (P<0.05). Pseudomonas was significantly positively correlated with nitrite (P<0.05), and Acinetobacter was significantly positively correlated with 3-methyl-3-buten-1-ol and 3-pentanone (P<0.01). In conclusion, the safety and quality of lightly-salted golden pomfret could be effectively improved by shortening the cold-air drying time, thereby providing a theoretical basis and technical support for product development and quality control.

To examine the suitability of different pre-freezing treatments for Tricholoma matsutake frozen storage, three pretreatment methods—refrigerator slow freezing (RSF), immersion quick freezing (ICF), and liquid nitrogen spray freezing (LNF) were applied. Tricholoma matsutake were subsequently stored at −20 ℃ for 180 days, during which the effects of different freezing methods on freezing characteristics, post-thawing sensory quality, enzymatic activities, and other critical parameters were comprehensively assessed. Based on the experimental results, significantly shorter phase transition times and higher freezing rates (P<0.05) were observed in ICF- and LNF-treated Tricholoma matsutake compared with RSF-treated samples, with LNF demonstrating the fastest freezing rate at 0.85 ℃/min. Additionally, superior retention capacity for both moisture and soluble solids content was demonstrated in Tricholoma matsutake treated with LNF during frozen storage. During frozen storage, browning and texture softening were observed in Tricholoma matsutake, with the browning index ranking in descending order as RSF>ICF>LNF. At the same time, hardness values were maintained in the sequence LNF>ICF>RSF. Regarding enzymatic activities, a progressive reduction in superoxide dismutase (SOD) and polyphenol oxidase (PPO) activity levels was observed in frozen-stored Tricholoma matsutake throughout the storage period. Among the three methods, the LNF treatment was found to exhibit the optimal retention of SOD activity and the most potent inhibition of PPO activity. With prolonged frozen storage, the total sugars, soluble protein, and total phenolic content were decreasesd in Tricholoma matsutake. The loss of soluble protein was significantly reduced by RSF treatment (P<0.05), while LNF treatment was more effective in retaining total sugars and total phenolic content. In conclusion, LNF treatment was demonstrated to be the most effective approach for maintaining the frozen storage quality of Tricholoma matsutake. It can be considered a novel pretreatment option for Tricholoma matsutake prior to frozen storage.

In order to explore the effects of different concentrations of Pythium oligandrum pretreatment on the storage quality, disease resistance and phenylpropanoid metabolism of plum fruits during storage and shelf life, Xinjiang 'France' plum was used as the test material in this experiment. The pre-harvest plum was sprayed with P.oligandrum diluent (750 times), and the water was sprayed as the control group (CK). It was stored at 4~6 ℃ and relative humidity of 80%~90%, and the samples were taken every 8 days. The results showed that the pre-harvest spraying of 750 times P. oligandrum preparation could significantly inhibit the decrease of fruit hardness, which was 32.2% higher than that of CK group (P<0.05). The weight loss rate was reduced by 37.3% compared with the CK group. Inhibit the respiration intensity of plum fruit, the treatment group accounted for 75.2% of the CK group. At the same time, pre-harvest spraying of P. oligandrum significantly increased the phenylalanine ammonia lyase (PAL) activity by 17.6% compared with the control group (P<0.05). The cinnamic acid-4-hydroxylase (C4H) was increased by 26.2% (P<0.05) compared with the control group, and the activity of 4-coumaroyl-CoA ligase (4CL) was also increased by 8.9%, while promoting the accumulation of total phenol, flavonoids and lignin content. In summary, the treatment of P. oligandrum can delay the postharvest deterioration of plum fruits: Maintain fruit quality characteristics, enhance disease resistance and prolong storage period. This experiment provides theoretical support and technical reference for the green preservation of plum fruits.

The regulatory effects of various fungicide preservatives on the postharvest storage quality and physiological metabolism of bayberry were systematically investigated. Using 'Biqi' bayberries as the experimental material, bayberry fruits were treated with different concentrations of dehydroacetic acid (0.15, 0.3, 0.6 mmol/L), prochloraz (45, 90, 180 mg/L), sodium dichloroisocyanurate (15, 30, 60 mg/L), and 1-methylcyclopropene (2, 4, 6 g). The changes in storage quality, physiological and biochemical properties, and nutritional quality during cold storage and normal temperature storage were studied. Under refrigerated conditions, prochloraz treatment was found to significantly reduce the decay rate (reduce 80%), ethylene release, and delay softening of bayberry fruits (P<0.05), while malondialdehyde (MDA) content was inhibited. At ambient temperature, prochloraz could effectively delay fruit softening, inhibit ethylene release, and suppressed the increase in polyphenol oxidase (PPO) activity (P<0.05). Sodium dichloroisocyanurate (60 mg/L) under refrigeration was observed to reduce the decay rate (by 25%) and enhance peroxidase (POD) activity (P<0.05). During room temperature storage, sodium dichloroisocyanurate (15 mg/L) could delay fruit softening, reduce ethylene content, and suppresse the increase in PPO activity (P<0.05). 1-Methylcyclopropene treatment under both refrigeration and ambient temperature storage condition was demonstrated to reduce fruit firmness and ethylene content. Moreover, under room temperature conditions, fruit decay was effectively inhibited by 1-MCP with an active ingredient concentration of 0.03% (2 g) (P<0.05). Dehydroacetic acid (0.15 mmol/L) under refrigeration could only transiently enhance the POD activity of Chinese bayberry fruits (P<0.05), amd increased the decay rate and ethylene content to varying degrees. In contrast, under ambient temperature storage, it significantly increased fruit firmness and total soluble solids (TSS) content (P<0.05), while showing no significant effects on enzyme activity or titratable acidity (TA) content (P>0.05). In conclusion, prochloraz (90 mg/L) and sodium dichloroisocyanurate (60 mg/L) at relatively high concentrations were determined to exhibit preservative effects. The 1-MCP treatment (2 g, 0.03% active ingredient) effectively maintained postharvest fruit quality and extended the preservation period, while dehydroacetic acid showed insignificant preservative efficacy. The research results provide a theoretical basis for the precise post-harvest fresh-keeping of bayberries.

In order to investigate the novel method to extend the shelf life of chilled chicken, thereby addressing the bottleneck restricting that constrains high-quality development of the industry, the antibacterial effect and storage quality at 4 ℃of plasma activated water (PAW) and organic acids (0.2% citric acid, 0.2% lactic acid solution) on chilled chicken were explored in the current investigation. The results showed that PAW synergistic organic acid treatment effectively inhibited the increase of total viable count (TVC) and coliform population of chilled chickens (P<0.05). It reduced the initial TVC by 0.77~1.21 lg CFU/g and the coliform bacteria count by 0.07~0.57 lg CFU/g. During storage, the PAW synergistic organic acid treatment inhibited the increase of the pH, K value and malondialdehyde content of chilled chickens (P<0.05). In the early stage of storage (0~8 d), PAW synergistic organic acid treatment had not an adverse effect on the color. The synergistic treatment of PAW with organic acid reduced the shear force of the sample, but not significant (P>0.05). Although PAW and organic acid treatment increased the nitrite content of chilled chickens (P<0.05), to a maximum of 21.43 mg/kg, which was still within the safe range and would not cause food safety issues. In conclusion, compared with NaClO treatment, PAW and PAW synergistic organic acids treatment effectively extended the shelf life of chilled chicken by 8 and 12 d, and maintain storage quality. This study could provide a theoretical basis for the application of PAW synergistic organic acids in the preservation of chilled chicken.

Enzymatic hydrolysates of purple sweet potato polyphenol-protein complexes (PPPCs) exhibited potential hypoglycemic activity. In this study, PPPCs were synergistically hydrolyzed using papain and alkaline protease, followed by fractionation through 3 kDa and 10 kDa ultrafiltration membranes to obtain three peptide fractions (fraction 1: <3 kDa, fraction 2: 3~10 kDa, and fraction 3: >10 kDa). The hypoglycemic effects of these fractions were evaluated in a diabetic mice model induced by a high-fat diet and streptozotocin (STZ) injection. The most active peptide fraction was further purified by gel chromatography, and its glucose uptake-enhancing activity was assessed using an insulin-resistant HepG2 cell model. Results showed that the group of high-dose fraction 1 (D+H1) in the treatment groups exhibited the most potent hypoglycemic effect. Compared with the modeling group without treatment (D+HF), mice in this group demonstrated significantly reduced fasting blood glucose levels (P<0.05), markedly improved glucose tolerance (P<0.05), and significant amelioration of diabetes-induced weight loss and damage to the liver, kidneys, and heart (P<0.05). Levels of total cholesterol (TC), triglycerides (TG), and low-density lipoprotein cholesterol (LDL-C) in serum were significantly reduced (P<0.05), while high-density lipoprotein cholesterol (HDL-C) levels were significantly elevated (P<0.05). Notably, its subfraction 1 (Peak 1) significantly increased glucose consumption in insulin-resistant HepG2 cells by 16.20% at a concentration of 0.1 mg/mL (P<0.05). This study confirmed that enzymatic hydrolysates of PPPCs possessed potent hypoglycemic properties. Among them, the <3 kDa peptide fraction had the best hypoglycemic effect and exhibited a certain degree of dose dependency, and its hypoglycemic activity primarily originated from its subfraction 1. These findings provide a theoretical foundation for developing purple sweet potato-derived bioactive peptides as nutritional interventions for diabetes. Additionally, this study highlights the potential for high-value utilization of agricultural byproducts in functional food applications.

Objective: To investigate the effect and potential mechanisms of soybean isoflavones (SIF) on the efficacy of lowering blood glucose and repairing testes in rats with subacute aging diabetes mellitus. Methods: After 6 consecutive weeks of administration of SIF by gavage on subacute aging diabetic rats, the fasting blood glucose, body weight, oral glucose tolerance and insulin levels were measured in rats. Also, enzyme-linked immunosorbent assay kits were used to detect the levels of superoxide dismutase (SOD), malondialdehyde (MDA), catalase (CAT) and glutathione peroxidase (GSH-Px), and the morphological changes. Moreover, expression of genes and proteins related to janus kinase (JAK)/signal transducer and activator of transcription 3 (STAT3) signaling pathway was measured in testes. Results: SIF could significantly reduce fasting blood glucose, oral glucose tolerance test-area under the curve (OGTT-AUC), insulin secretion, and increase body mass in rats (P<0.01). All doses of SIF (low, medium, and high doses) reduced oxidative stress, with high-doses SIF had the most significant effect (P<0.01). In addition, SIF significantly down-regulated P53, JAK, STAT3, and BAX at both gene and protein levels, and significantly up-regulated Bcl-2 from both gene and protein levels, in which high-doses SIF showed the most significant effect (P<0.01). Conclusion: SIF significantly ameliorated testicular damage in subacute aging diabetic rats by synergistically regulating blood glucose, attenuating oxidative stress, and inhibiting the JAK/STAT3 pathway, providing a new strategy for the development of functional foods for reproductive dysfunction.

Objective: To optimize the extraction process of total flavonoids from Pueraria lobata (TFPL), and evaluate its therapeutic potential in alleviating aluminum-induced intestinal barrier dysfunction. Methods: The extraction process was optimized via orthogonal design, with the yield of total flavonoids as the index. An in vitro intestinal barrier injury model was established using aluminum-exposed HT-29 cells. The protective effect of TFPL on the intestine was comprehensively assessed through a multi-parameter evaluation system, which encompassed in vitro antioxidant capacity assays, intestinal epithelial monolayer permeability measurements, quantitative analysis of intracellular reactive oxygen species (ROS) levels, and molecular profiling of both inflammatory cytokines and tight junction protein expression. Results: The optimized extraction parameters were established as follows: Ultrasonic power of 400 W, solid-to-liquid ratio of 1:30 g/mL, extraction duration of 60 min, and ethanol concentration of 60%. Under these optimal conditions, the maximum yield of total flavonoids reached 4.65±0.05 mg/g. The in vitro antioxidant assays indicated TFPL was capable of scavenging DPPH, ABTS⁺, and hydroxyl radicals. In aluminum-exposed HT-29 cells, TFPL was demonstrated to significantly (P<0.05) improve reduced TEER value, increased FITC-dextran permeability, elevated ROS levels, upregulated secretion of TNF-α and IL-1β, activated NF-κB pathway, and downregulated expression of Claudin-4 and Occludin. Conclusion: TFPL exhibited protective effects on the intestine against aluminum-induced damage. The underlying mechanism might be associated with oxidative stress mitigation, anti-inflammatory actions, and tight junction modulation.

To investigate the digestive characteristics of milk and soybean powders from different sources in the infant gastrointestinal tract and their effects on gut microbiota, this study compared cow milk powder (CM), goat milk powder (GM), sheep milk powder (SM), and soybean powder (SB). An in vitro continuous infant gastrointestinal digestion model combined with fecal fermentation was established to evaluate protein hydrolysis, short-chain fatty acid (SCFA) production, and gut microbial composition. Results showed GM and CM exhibited significantly higher in vitro protein hydrolysis rates than SM and SB (P<0.05). During in vitro fecal fermentation, the three animal milk powders increased butyric acid and valeric acid concentrations by 4~7 times and 1~2 times, respectively. Microbiota analysis revealed that CM and SM generated gut microbial profiles more similar to those of breastfed infants, significantly increasing the abundance of Anaerococcus (P<0.05), which was associated with butyrate production. In contrast, SB showed lower protein digestibility, significantly elevated acetic acid levels and disrupted microbial homeostasis. It was characterized by a marked reduction in the abundance of beneficial genera such as Bifidobacterium and Clostridium_sensu_stricto_1. Correlation analysis further confirmed a strong negative correlation between acetic acid concentration and Bifidobacterium abundance (P<0.01). In summary, goat-milk powder and sheep-milk powder were more suitable raw materials for infant formula, offering scientific evidence to inform the rational selection of base powders in infant formula development.

In this study, the flavonoids of Artemisia argyi leaf were extracted and identified. Subsequently, the lipid-lowering effects of Artemisia argyi leaf flavonoids extract (AALE) and its underlying mechanisms were investigated using a combination of the Caenorhabditis elegans (C. elegans) model and in vitro lipase inhibition assays. The results showed that AALE exhibited significant inhibitory activity against pancreatic lipase, with a half-maximal inhibitory concentration (IC₅₀) of 8.085±0.28 mg/mL, and this inhibition was non-competitive. Furthermore, AALE significantly reduced triglyceride (TG) levels in a high-fat nematode model (P<0.05). The TG content in the high-fat control group was 2.35 mmol/g, whereas in the treatment groups supplemented with 240 and 360 µg/mL of AALE, the TG levels decreased 37.45% and 34.04% (P<0.05), respectively. Further studies revealed that AALE significantly downregulated the expression of key genes involved in fat synthesis pathways in nematodes, including fat-6, fat-7, pod-2, and fasn-1, while upregulating the expression of acs-2, a gene associated with lipolysis. Moreover, the effect of AALE in reducing TG levels was dependent on the critical fatty acid synthesis genes fat-6 and fat-7. In conclusion, AALE can inhibit pancreatic lipase activity and reduce the TG content in nematodes, demonstrating a good lipid-lowering effect. This study provides a theoretical basis for the high-value utilization of Artemisia argyi.

Pesticide residues in food seriously damage consumers' health, and research on novel detection methods is of great significance for ensuring food safety. Upconversion nanoparticles (UCNPs), characterized by high fluorescence intensity, strong anti-interference ability, and ease of modification, have become a research hotspot in the field of food safety detection. This paper systematically reviews the synthesis and modification of UCNPs and their related research in pesticide residue detection, with a focus on the advantages and disadvantages of synthesis methods such as thermal decomposition and co-precipitation, hydrophilicity and targeting surface modification strategies, and the detection performance and sensing mechanisms for pesticide residues including organophosphorus, neonicotinoid, pyrethroid, carbamate, and benzimidazole classes. Future research should focus on signal amplification, real-time detection, and standardization to expand the application scope of UCNPs-based detection methods.

Soybean (Glycine max (L.) Merr.), as an important dual-purpose crop for both food and feed in China, not only serves as a major source of high-quality plant protein, but also contains rich functional components, particularly estrogen-like isoflavones. This paper provides a systematic review of recent advances in the structure, properties, physiological functions, extraction and analysis methods, as well as glycoside conversion techniques of soybean isoflavones. The article compares various extraction methods and concludes that extraction using organic solvents is the most commonly used method, whilst ultrasonic and microwave methods are more efficient; Supercritical extraction is suitable for the enrichment of highly active compounds. Regarding analytical methods, liquid chromatography has become the main technique for analyzing isoflavone monomers. Additionally, this paper systematically summarizes the application of acid hydrolysis, alkaline hydrolysis, and enzymatic hydrolysis in glycoside conversion. Among these methods, enzymatic hydrolysis shows promising prospects due to its mild conditions and stable product quality. Finally, the paper points out the current research challenges, including unclear physiological mechanisms of monomers and insufficient green, efficient extraction and conversion technologies. It proposes future directions for in-depth studies on physiological mechanisms, development of green preparation processes, and functional products rich in high-activity aglycones, thereby providing a theoretical basis for advancing the high-value utilization of soybean resources.

Inflammatory bowel diseases (IBD) are complex disorders characterized by chronic intestinal inflammation, exhibiting a steadily rising global incidence. The pathogenesis of IBD involves multifactorial interactions among genetic susceptibility, gut microbiota dysbiosis, immune dysregulation, and environmental factors (notably dietary patterns). While current pharmacological therapies have advanced, significant challenges persist in achieving sustained clinical remission and preventing relapse. The dietary intervention strategies hold considerable therapeutic potential for IBD management due to their favorable safety profile and unique capacity to modulate the gut microbiome. Recent studies demonstrated that dietary interventions could alleviate IBD through multiple mechanisms, including restructuring the gut microbiota, promoting the production of short-chain fatty acids, enhancing epithelial barrier function, and balancing the immune responses of Th17/Treg. These strategies exhibit multi-target efficacy and offer a promising direction for innovating preventive and therapeutic approaches against IBD. Therefore, this review systematically summarizes the principal pathological subtypes and pathogenic mechanisms of IBD, with a specific focus on the regulatory effects and underlying mechanisms of dietary interventions, including functional oligosaccharides, polysaccharides, probiotics, and fecal microbiota transplantation. The findings will offer the novel theoretical insights and therapeutic approaches for IBD prevention and clinical management.

Starter cultures are regarded as the ''chips'' of fermented foods, playing a pivotal role in enhancing sensory attributes, nutritional value, probiotic functionality, and production efficiency. Therefore, the exploration and preparation of starter cultures are of great significance for the high-quality development of the fermentation industry. This review summarizes recent advances in modern starter culture preparation technologies, with emphasis on strain screening, high density culture, and freeze-drying. Efficient screening strategies, such as automation, microfluidics, and artificial intelligence, are highlighted for improving accuracy and throughput in microbial strain screening. The limitations and optimization strategies of high-density culture are systematically analyzed, with a focus on fed-batch and multi-stage continuous culture to improve biomass yield. Furthermore, the mechanisms of microbial inactivation during freeze-drying and corresponding protection strategies, such as optimization of culture conditions, stress adaptation, addition of protective agents, and genetic engineering, are elaborated to enhance cell viability and stability. This review aims to provide theoretical insights and practical guidance for the efficient exploration of food microorganisms and the development of high-density and stable starter cultures.

Dietary fiber (DF) modification has emerged as a crucial strategy for enhancing its functional value by precisely tailoring its molecular structure, physicochemical properties, and performance. This approach continues to attract growing interest in the fields of food science and nutrition due to its broad application potential. This review systematically examines the principal techniques for modifying DF, including physical, chemical, biological, and combined methods. And highlights recent advances in their application within food systems. It further synthesizes the effects of various modification strategies on the structural attributes, physicochemical properties, and functional behaviors of DF. The analysis indicates that appropriate modification methods can markedly improve the water-holding, oil-binding, swelling, and adsorption capacities of DF, while also enhancing functional properties such as antioxidant, hypoglycemic, and hypolipidemic activities. These improvements significantly broaden the potential applications of DF in a diverse range of health-promoting foods. Moving forward, research should prioritize the development of efficient and environmentally sustainable modification technologies, elucidate the structure-function relationships of modified DF, and establish standardized protocols for safety and efficacy evaluation. Such efforts will accelerate the innovative utilization of DF in high-value functional foods and precision nutrition.