The aromatic quality of concentrated peach puree was significantly influenced by different processing stages. To improve product quality, it was vital to elucidate the patterns of aroma evolution at each processing stage. Flavoromics combined with chemometrics were used to clarify the stage and differential aroma-active components of peach puree after commercial crushing, centrifugation, concentration and sterilization. A total of 89 volatile components were determined in the peach puree throughout the four stages. Among them, 15 volatiles, with relative odor activity value (rOAV) ≥ 1, were defined as the key aroma-active components: γ-decalactone, ethyl butyrate, ethyl isovalerate, isoamyl acetate, hexyl acetate, (Z)-3-hexenyl acetate, hexanal, octanal, (E,Z)-2,6-nonadienal, 1-hexanol, benzyl alcohol, damascenone, isovaleric acid, theaspirane, and 2-acetyl-1-pyrrolidine. Specifically, 11, 8, 4 and 2 key aroma-active components were identified in the crushed, centrifuged, concentrated and sterilised peach puree, respectively. Furthermore, principal component analysis (PCA) revealed that the concentration step was identified as the crucial stage responsible for the changes and deterioration of the aroma quality in peach purees. Compared to the peach puree after crushing, fruity esters and green alcohols in the peach puree after concentration decreased by 100.00% and 97.95%, respectively. In addition, four differential aroma-active compounds were screened out using variable influence on projection (VIP) analyses to distinguish peach puree across processing stages: leaf acetate (fruity, VIP: 1.16), 1-hexanol (green/floral, VIP: 2.41), benzyl alcohol (floral, VIP: 1.82), and isovaleric acid (rancid, VIP: 1.93). The concentration-induced changes in these compounds contributed significantly to the loss of the characteristic peach aroma at the concentration stage. Hence, concentration is the key step inducing undesirable variations in characteristic aroma compounds during the continuous production of peach puree. This study provides a theoretical basis for peach puree processing enterprises to produce products with highly preserved characteristic aromas through the optimization of concentration technologies.

This study aimed to systematically determine the composition of freeze-dried blackberry powder (FDBP) and investigate its protective effects against germ cell damage induced by oxidative stress. FDBP was prepared using processes with or without blackberry seed removal. Quantitative analysis was conducted on the contents of key bioactive components including amino acids, polyphenols (anthocyanins), vitamins (E, folate), and trace elements in FDBP. An oxidative stress model was established using the mouse spermatocyte cell line GC-2spd treated with H₂O₂ to explore the protective effect of FDBP against oxidative stress-induced germ cell damage. The results indicated that both types of FDBP were rich in amino acids such as alanine, glutamic acid, aspartic acid, and arginine, and contained trace elements including magnesium, iron, zinc, and selenium. Among them, the thawed and deseeded FDBP (FDBP-1) had higher contents of anthocyanins, vitamin E, and folate compared to the freeze-dried and superfinely ground FDBP (FDBP-2), measuring at 6.89±0.13 mg/g, 85.54±4.79 μg/g, and 22.94±2.68 μg/g, respectively. FDBP-1 demonstrated stronger antioxidant activity than FDBP-2, as evidenced by its lower IC₅₀ values for scavenging DPPH radicals (126.60±44.78 μg/mL) and ABTS⁺ radicals (29.84±10.89 μg/mL). Under oxidative stress conditions, pretreatment with FDBP-1 significantly increased the viability of GC-2spd cells by 28%. Furthermore, it effectively upregulated the activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px), while reducing malondialdehyde (MDA) levels. In conclusion, FDBP is rich in various bioactive compounds and possesses excellent in vitro antioxidant capacity. It effectively protects germ cells against oxidative damage by enhancing the cellular endogenous antioxidant defense system. This study provides a crucial scientific basis for developing FDBP-based functional foods or ingredients with reproductive health-protective effects, demonstrating significant application potential in the food industry and nutritional health sectors.

This study aimed to investigate the in vitro bile salt adsorption capacity and digestive properties of mango powders from different parts to explore their health potential. Powders from the peel, sarcocarp, and kernel of four mango cultivars ('Tainong' 'Jinhuang' 'Xiangya' 'Guiqi') were prepared. Their dietary fiber content, particle morphology, in vitro adsorption capacities for water, oil, cholesterol, and bile salts, along with in vitro digestibility, were studied, followed by correlation and principal component analysis. The results showed that the total dietary fiber content of mango powders ranged from 42.97 to 83.75 g/100 g, with insoluble dietary fiber accounting for over 84%. The kernel powder of 'Tainong' had the highest insoluble dietary fiber content, reaching 81.26 g/100 g. Within the same cultivar, peel powders exhibited good dispersion and the highest water absorption capacity. Among different cultivars, 'Xiangya' powders showed a uniform and concentrated particle size distribution. The 'Xiangya' peel powder had the significantly highest water absorption capacity (3.28 g/g, P < 0.05), while the 'Xiangya' kernel powder also exhibited the significantly highest oil absorption and bile salt adsorption capacities (P<0.05). The in vitro digestibility and estimated glycemic index (eGI) of peel and kernel powders were lower than those of sarcocarp powders across all four cultivars. After 180 minutes of in vitro digestion, the digestibility and eGI of peel and kernel powders were only 6.08%~37.77% and 43.05~60.45, respectively, with the order of in vitro digestibility and eGI for peel and kernel powders being 'Xiangya'>'Guiqi'>'Jinhuang'>'Tainong'. Correlation and principal component analyses indicated that the insoluble dietary fiber content in mango powders, particularly in peel and kernel powders, influenced their in vitro bile salt adsorption capacity and digestive properties. Among the four cultivars, 'Xiangya' mango powder demonstrated superior adsorption capacity and digestive characteristics, ranking first in the comprehensive evaluation of indicators across different parts, while 'Tainong' had the lowest overall score. These findings suggest the potential application of mango powders with varied functional properties in the food industry, thereby expanding the utilization of mango and its by-products.

Objective: This study aimed to investigate the changes in pulp quality characteristics of prune plum fruits during storage and to establish quality standards for selecting suitable raw materials for pulping. Methods: Plums were stored at 4 ℃ for seven weeks and the dynamic variations in fruit quality indices and the physicochemical properties of the resulting pulp were monitored throughout the storage period. Results: Fruit firmness decreased markedly during storage, with peel and flesh firmness declining by 65.3% and 87.3%, respectively. Soluble solids content (SSC), reducing sugars, and the solid-acid ratio increased in both fruit and pulp, whereas titratable acidity (TA) decreased. The contents of extractable polyphenols and anthocyanins in the fruit increased by 40.08% and 83.73%, respectively. With prolonged storage, pulp turbidity increased, apparent viscosity decreased, and particle size distribution became concentrated within 300~350 μm. Correlation analysis revealed that the pulp's a^* value was positively correlated with extractable polyphenols and anthocyanins in the fruit, while L^* and b^* values showed negative correlations. Moreover, pulp turbidity, suspension stability, and viscosity were significantly correlated with peel firmness (P<0.05). Conclusion: Principal component analysis identified the solid-acid ratio, consistency coefficient, and b^* value of the pulp as the core quality indicators, reflecting its sweet-sour balance, rheological behavior, and color characteristics, respectively. Based on these core indicators, a multivariate linear regression model was established to predict overall pulp quality. By measuring the fruit's solid-acid ratio, total sugar, and peel b^* value, this model enabled accurate prediction of pulp quality, providing a quantitative basis for determining the optimal harvest time and selecting suitable raw materials. Furthermore, the comprehensive quality score indicated that prune plums stored for 42 days exhibited the highest pulp quality, thereby defining the key parameters for optimal pulp production.

To systematically analyze the differences in flavor composition among five representative chili oils made from Ningxia Yangjiaojiao, Shaanxi Qinjiao, Guizhou Mantianxing, Guizhou Denglongjia and Sichuan Erjingtiao peppers, this study employed multi-dimensional detection techniques, including electronic nose (E-nose), headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). Chemometric approaches such as principal component analysis (PCA) and orthogonal partial least squares-discrimination analysis (OPLS-DA) were applied, combined with odor activity values (OAV) to identify key differential aroma compounds. The results demonstrated that PCA based on E-nose data could effectively distinguished the five chili oil varieties, with significant differences (P<0.05) observed in the responses of W2S and W1W sensors, indicating notable variations in the content of alcohols, aldehydes, ketones, inorganic sulfides, and terpenes. A total of 41 and 99 volatile compounds were identified in the five chili oils via GC-IMS and HS-SPME-GC-MS, respectively. Among them, 14 key differential compounds with variable importance in projection (VIP)>1 were screened from GC-IMS, including 6 aldehydes, 5 ketones, 1 alcohol, 1 ester, and 1 aromatic hydrocarbon, which contributed significantly to fruity, sweet, nutty, fatty, and pungent notes. From HS-SPME-GC-MS, 17 key differential aroma compounds with both VIP>1 and OAV>1 were identified. Correlation analysis between sensory attributes and key differential aroma compounds revealed that (E)-2-octenal, methional, anethole, 2-pentylfuran, and 5-methylfurfural were closely associated with nutty, caramelized sweet, and fatty notes, hexanal, heptanal, 1-pentanol, (E)-2-hexenal, benzaldehyde, 1-octen-3-ol, and nonanal were correlated with greasy and smoky notes, while 2,3-pentanedione, toluene, 2-ethyl-6-methylpyrazine, 3-methylbutanal, and phenylacetaldehyde were correlated with green and pungent notes. Overall, the Sichuan Erjingtiao chili oil exhibited the best overall aroma profile, characterized by typical meaty and sweet notes, primarily attributed to methional, 2-pentylfuran, and 5-methylfurfural. The Shaanxi Qinjiao chili oil displayed the richest aroma characteristics with a strong spicy fragrance, mainly derived from 2-ethyl-6-methylpyrazine. The Guizhou Denglongjiao chili oil exhibited a unique floral aroma, largely contributed by 1-octen-3-ol and 2,3-pentanedione. In contrast, the Guizhou Mantianxing and Ningxia Yangjiaojiao chili oils showed less distinct aroma characteristics, indicating relatively weaker sensory qualities. By elucidating the compositional differences in aroma characteristics of chili oils from different pepper varieties, this study aims to provide a theoretical foundation for the flavor-oriented development and quality control of high-quality chili oils.

Kiwifruit is highly valued for its nutritional content and distinctive flavor but is prone to rapid deterioration, necessitating efficient drying techniques that preserve product quality. In this study, Xuxiang kiwifruit slices were subjected to vacuum freeze-drying (FD), microwave vacuum drying (MVD), and multiphase microwave drying (MMD), and their drying behavior, color, shrinkage, texture, microstructure (Micro-CT), volatile compounds, and nutritional attributes (vitamin C, total phenolics, and total sugars) were systematically compared. FD required the longest drying time (2880 min) but effectively preserved porous microstructure and overall flavor, whereas MVD markedly reduced drying time to 39 min but caused localized overheating, resulting in severe color degradation (ΔE=24.96±4.36), structural collapse, and flavor imbalance. In contrast, MMD achieved a comparable drying time (165 min) through staged regulation of microwave power and vacuum conditions, while exhibiting the lowest color difference (ΔE=8.43±0.56), well-maintained texture and microstructure, the highest volatile profile similarity to fresh kiwifruit (0.81), and superior retention of vitamin C, total phenolics, and total sugars. Overall, multiphase microwave drying demonstrated the best comprehensive performance in balancing drying efficiency and quality preservation, highlighting its potential for high-quality kiwifruit processing.

In the pursuit of developing high-quality low-salt fish gelatin emulsion gel products, this study undertook a comprehensive investigation into the effects of varying concentration gradients of potassium chloride (KCl) and calcium chloride (CaCl₂) on the gel properties and structural characteristics of glycosylated fish gelatin emulsion gels. Specifically, the concentration gradients examined were 100, 200, 400, and 800 mmol/L. A multifaceted experimental approach was employed, encompassing analyses of particle size, Zeta potential, texture profile analysis (TPA), water holding capacity, rheological properties, and scanning electron microscopy (SEM). The results demonstrated that as the salt ion concentration increased, several key parameters exhibited significant changes. The absolute value of Zeta potential, along with gelstrength, hardness, adhesiveness, chewiness, and water holding capacity of the glycosylated fish gelatin emulsion gels, were all markedly reduced. In contrast, the particle size displayed an increasing trend. Furthermore, the impact of CaCl₂ on the gel properties was substantially more pronounced than that of KCl. Under conditions of high salt ion concentration (800 mmol/L), the viscoelasticity and deformation resistance of the emulsion gels were significantly compromised. The gel network structure became loosened, and the formation process was considerably hindered. The findings revealed that excess salt ions disrupted hydrogen bonding and hydrophobic interactions, thereby inhibiting protein cross-linking and ultimately leading to a reduction in the properties of the emulsion gels.

To fabricate stable double emulsions for co-encapsulating functional compounds, octenyl succinic β-cyclodextrin ester (OS-β-CD) was synthesized via esterification of β-cyclodextrin with octenyl succinic anhydride, and its structure was characterized. W₁/O/W₂ double emulsions were prepared using OS-β-CD and lecithin (LEC) as emulsifiers. A comprehensive assessment was performed on the stability and rheological characteristics of double emulsions, followed by an investigation of their encapsulation efficiency and release behavior for curcumin and proanthocyanidins. Fourier transform infrared (FTIR) spectroscopy and ¹H NMR spectroscopy confirmed the successful synthesis of OS-β-CD, through the introduction of new functional groups. The modified OS-β-CD exhibited reduced particle size and increased absolute zeta potential. The W/O/W double emulsions prepared with OS-β-CD of the substitution degree 0.0076 at 1% (w/v) in W₂ phase, 0.5%(w/v) OS-β-CD in W₁ phase, 2% (w/v) LEC in oil phase, W₁:O volume ratio of 3:7, and W₁/O/W₂ ratio of 1:1 exhibited maximum apparent viscosity and storage modulus along with optimal emulsification stability. Confocal laser scanning microscopy analysis revealed that double emulsions had a well-defined two-membrane, three-phase compartmental structure. The double emulsion prepared under optimal conditions exhibited good thermal stability after the co-loading of proanthocyanidins and curcumin. Even after storage for five days at 37 ℃, the emulsification index remained as high as 90%. This system effectively delivered curcumin and proanthocyanidins together. Compared to emulsions loaded with a single component, the W_pac/O_cur/W emulsion significantly improved the retention rate of proanthocyanidins to 56.65% at 37 ℃, indicating a synergistic stabilization effect between the two components. Meanwhile, the co-delivered double emulsion exhibited DPPH and ABTS radical scavenging rates of 90.02% and 87.69%, respectively, significantly higher than those of mixtures of free curcumin and proanthocyanidins. In vitro simulated gastrointestinal release results revealed that the W_pac/O_cur/W emulsion enhanced curcumin release by 11.34%, compared to the W/O_cur/W emulsion. The W_pac/O/W emulsion showed a low release rate of proanthocyanidins in simulated gastric fluid, but its final release rate in simulated intestinal fluid was similar to that of the W_pac/O_cur/W system. This study confirms the potential of cyclodextrin ester/lecithin-stabilized double emulsions for co-delivery of functional compounds, providing both theoretical foundations and technical support for related research.

Objective: To investigate the optimal enzymatic hydrolysis process for peptides derived from the swim bladder of Basa catfish and to evaluate their protective effects against hydrogen peroxide-induced cellular senescence. Methods: Basa catfish swim bladder peptides (BBP) were prepared through enzymatic hydrolysis. Using the degree of hydrolysis and total reducing power as evaluation indicators, the optimal enzymatic hydrolysis conditions were determined via the single-factor experiments combined with response surface methodology. BBP-Ⅰ, BBP-Ⅱ, and BBP-Ⅲ were isolated and purified using Sephadex G-10 gel column chromatography. Their physicochemical properties were characterized in terms of molecular weight distribution, amino acid composition, and in vitro antioxidant activity. A hydrogen peroxide (H₂O₂)-induced cellular senescence model was established using mouse fibroblast (L929) cells to evaluate the effects of BBP-Ⅰ, BBP-Ⅱ, and BBP-Ⅲ on cell viability, β-galactosidase activity, reactive oxygen species (ROS) levels, antioxidant enzyme activity, and collagen secretion, thereby assessing their protective effects against H₂O₂-induced skin senescence. Results: Results demonstrated that when flavor protease was used as the experimental enzyme, the optimal enzymatic conditions were as follows: a substrate concentration of 4%, a pH value of 5.0, a temperature of 50.5 ℃, an enzymatic time of 3.9 hours, and an enzyme dosage of 5000 U/g. Under these conditions, the total reducing power of BBP was determined to be 0.426±0.011. The molecular weights of BBP-Ⅰ, BBP-Ⅱ, and BBP-Ⅲ were 925, 809, and 640 Da, respectively. BBP-Ⅰ exhibited the highest content of aromatic amino acids, whereas BBP-Ⅱ contained a higher proportion of hydrophobic amino acids compared with BBP-Ⅰ and BBP-Ⅲ. All three active peptide fractions demonstrated effective scavenging activity against DPPH·, O₂⁻·, and ·OH radicals. Among them, BBP-Ⅰ exhibited the strongest scavenging capacity at the same concentration. In addition, BBP-Ⅰ, BBP-Ⅱ, and BBP-Ⅲ exhibited no cytotoxic effects. They effectively restored the viability of senescent L929 cells and significantly inhibited cellular senescence (P<0.05). These peptides also significantly reduced the levels of reactive oxygen species and malondialdehyde (P<0.05), while increasing the levels of superoxide dismutase and glutathione peroxidase (P<0.05), thereby inhibited the occurrence of the oxidative stress response. Moreover, the three active peptides were found to upregulate the expression of type I and type Ⅲ collagen (P<0.05), indicating their potential in delaying skin aging. Conclusion: BBP-Ⅰ, BBP-Ⅱ, and BBP-Ⅲ derived from the swim bladder of Basa catfish, exhibited significant antioxidant and anti-cellular senescence activities, thereby providing a theoretical basis and technical support for the high-value utilization of aquatic by-products.

Pectin was extracted from the peels of Tainong No.1 mango via ultrasound-assisted acid hydrolysis, and four types of pectins with different degrees of esterification (DE) were prepared by alkaline deesterification, namely DEMP₁, DEMP₂, DEMP₃, and DEMP₄, with DE values of 66.26%, 55.32%, 47.19%, and 33.67%, respectively. These pectins were added to mango cloudy juice to evaluate their effects on the stability of the juice. Based on Stokes' theory, the gravitational sedimentation time was predicted, and the shelf life of mango cloudy juice was estimated through accelerated storage experiments conducted at 25~45 ℃. The results showed that the addition of low-ester mango peel pectins (DEMP₃/DEMP₄) effectively improved the stability of mango cloudy juice. Specifically, the juice added with DEMP₄ exhibited a centrifugal precipitation rate of 44.46%, with the suspension stability increased by 26.76% and the instability index reduced by 25.47%. Moreover, the gravitational sedimentation time was extended from 0.79 months (control group) to 6.30 months. The sedimentation kinetics were fitted using the Boltzmann and Logistic models, and it was found that DEMP₄ significantly prolonged the time of the sedimentation inflection point. The Zeta potential and water-holding capacity of DEMP₄ reached −36.09 mV and 14.72 g/g, respectively, and the particle size increase was the lowest during accelerated storage. These physicochemical properties were significantly positively correlated with the improved stability of the cloudy juice. Regression equations were established between the Gibbs free energy of centrifugal precipitation rate and temperature, as well as between sensory scores and centrifugal precipitation rate, yielding kinetic and thermodynamic models for juice stability. Based on the models, the stability time of the mango cloudy juice at different temperatures was predicted. At 25 ℃, compared with the control group (without pectin addition) which had a stability duration of 21 days, the stability durations of the juices added with DEMP₁, DEMP₂, DEMP₃, and DEMP₄ were extended to 30, 60, 185 and 195 days, respectively. Except for mango juice, the residual coefficients of variation for the prediction models were all below 15%, confirming their high predictive accuracy.

This study investigated the effects of α-amylase enzymatic hydrolysis, lactic acid bacteria fermentation, and combined enzymatic-fermentation treatments on the nutritional quality, antioxidant activity, bioaccessibility of total phenolics and flavonoids, and volatile flavor compounds of chestnut milk. The results demonstrated that both fermentation and enzymatic-fermentation treatments significantly increased the content of total phenolics and flavonoids in chestnut milk (P<0.05) compared to the control. Enzymatic-fermentation treatment exhibited the highest antioxidant activity, with significant improvements in hydroxyl radical, ABTS⁺ radical, and DPPH radical scavenging capacities by 15.80%, 14.84% and 29.29%, respectively. Additionally, enzymatic-fermentation significantly enhanced the bioaccessibility of total phenolics and flavonoids in both gastric and intestinal stages, with increases of 45.81% and 78.95% for phenolics, and 59.43% and 91.17% for flavonoids, respectively. The enzymatic-fermentation treatment also had the most profound effect on the volatile flavor compounds in chestnut milk. This combined approach resulted in the detection of 34 different aroma compounds, primarily including 2,3-butanedione, 1,2-butanediol and acetaldehyde, contributing to a creamy and fruity aroma profile. In conclusion, the combination of enzymatic hydrolysis and fermentation effectively improved the nutritional components and flavor characteristics of chestnut milk, enhancing its nutritional value and antioxidant capacity.

Tea polyphenols (TP) have biological activities such as scavenging free radicals. The TP-EWP complex formed by the combination of TP and egg white protein (EWP) can enhance the structural stability and gel properties of the protein. TP, EWP, corn starch, xanthan gum, and gelatin were used as raw materials in this paper. The moisture distribution, rheological properties, secondary structure, textural properties, microstructure, and 3D printing behaviours of 3D printed gel system with different TP-EWP additions were evaluated. The results showed that TP-EWP was able to bind to polysaccharides through intermolecular interactions (e.g., hydrogen bonding, hydrophobic interactions), which enhanced the network structure of the 3D printed gel system. The mobility of water molecules was reduced, with the result that some free water was gradually converted into immobile water. However, when TP-EWP was added in excess of 25%, it caused excessive cross-linking or network collapse, which increased porosity and improved water mobility. The inclusion of TP-EWP was enhanced the gels' rheological characteristics. The gels all showed pseudoplastic behavior and the G' of all samples increased with increasing frequency. With the increase of TP-EWP addition, the flowability of the gels improved and the G'' of the gels tended to decrease. When the amount of TP-EWP added was increased from 20% to 25%, the proportion of α-helices in the gel rose from 17.11% to 25.29%. However, when more than 25% of TP-EWP was added, the percentage of α-helices dropped. The strength, hardness, chewability, and viscosity of the gels were significantly impacted by the addition of various TP-EWP (P<0.05). This study provides a theoretical basis for the application of polyphenol-protein composite gel in the development of 3D printing ink for functional foods.

To study the umami peptides and umami mechanism of yellow beef in central Yunnan, ultrafiltration technology combined with liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to identify the peptides in the water extract of yellow cattle meat from central Yunnan. Based on virtual screening, the characteristic umami peptides of central Yunnan yellow beef were identified, and their theoretical taste characteristics were predicted. Molecular docking was used to reveal the binding mechanism between umami peptides and the receptors T1R1/T1R3. The sensory evaluation showed that the water extract of beef with a molecular weight <1 kDa had the best umami taste. A total of 2609 peptides were identified using LC-MS/MS, and 124 potential umami peptides were obtained by virtual prediction. Four characteristic umami peptides (LRDW, DVF, APKIPEGE, and GVWD) with high umami activity, safety, and non-toxicity were selected based on the analysis of umami-active fragments and their physical and chemical properties. The molecular weight ranged from 379.17 to 839.44 Da. Molecular docking showed that the four umami peptides mainly bind to the T1R3 receptor by activating the key amino acid residues His145, Glu148, Ala302, and His278, with hydrogen bonding being the key force involved, followed by electrostatic and hydrophobic interactions. This study provides a theoretical basis for improving the structure-activity relationship and efficient screening of umami peptides, and also provides a theoretical basis for the in-depth development of local beef umami peptides.

To investigate the effect of electron beam irradiation (EBI) on the structure, physicochemical properties, and cooking quality, this study applied electron beam irradiation at different doses (0, 3, 6, 9, and 12 kGy) to proso millet. The crystalline structure, short-range ordered structure, amylose content, damaged starch content, pasting properties, thermal properties, solubility, swelling power, cooking characteristics, and textural properties of proso millet were measured. The results showed that EBI destroyed the crystalline structure of proso millet. As the irradiation dose increased, the relative crystallinity significantly decreased from 19.46% to 11.76% (P<0.05), accompanied by a reduction in amylose content from 4.93% to 2.25% and an increase in the amylose index from 75.86% to 76.53%. Consistent with these structural alterations, EBI led to a substantial decline in the pasting properties, thermodynamic transition temperature, and swelling power (P<0.05). In contrast, the solubility increased considerably (P<0.05). These changes collectively contributed to an improvement in cooking quality, after 12 kGy irradiation, manifested by a reduction in the hardness and chewiness of the cooked proso millet by 54.93% and 81.02%, respectively, and an 285.44% increase in soluble solid content. EBI effectively improved the processability of proso millet, making it more suitable for making porridge with a thick texture and soft taste. The results revealed the influence of EBI on the quality of proso millet. It provides a scientific basis for the application of EBI in the efficient preservation and high-value processing of grain. Besides, this study is of great practical significance to promote the sustainable development of the proso millet industry.

In order to improve the photodynamic inactivation (PDI) effect of curcumin, three kinds of nano-photosensitizers SiO₂@X-Cur were prepared by covalently coupling halogenated curcumin derivatives X-Cur (X=F, Cl or Br) into silica by Stöber method. The successful preparation of SiO₂@X-Cur was confirmed by spectral characterization, doping amount determination and microstructure analysis. The results showed that SiO₂@F-Cur had the best comprehensive performance, and its saturated solubility in water was 308.33 μg/mL, which was 3.75-fold that of curcumin. The singlet oxygen generation capability was particularly outstanding, achieving an indicator decay rate of 63% within 60 s. The light stability was considerably higher better than other samples (the fluorescence retention rate was 42.86% after irradiation for 30 min), and it also had high covalent doping stability. In addition, SiO₂@F-Cur had the best PDI effect on Vibrio parahaemolyticus. Under the condition of 2.0 mg/mL concentration and blue LED irradiation for 20 min, the total number of colonies decreased to 0.09 lg (CFU/mL). Therefore, SiO₂@F-Cur prepared in this study is an efficient and novel PDI nano-photosensitizer, which provides new ideas and research basis for guiding the development of novel aquatic product preservatives.

This study aimed to investigate the effects of different oligosaccharides on the quality and volatile aroma compounds of fermented green tea. Sucrose, isomalto-oligosaccharides, galacto-oligosaccharides, and fructo-oligosaccharides were added to Mao Jian green tea extract and subjected to fermentation with Lactiplantibacillus plantarum at 37 ℃. Changes in physicochemical properties, monomeric phenolic compounds, antioxidant activity, organic acid composition, and volatile compounds were analyzed before and after 48 h of fermentation. The results showed that, compared with sucrose-supplemented fermented green tea, oligosaccharide supplementation significantly increased total phenolic and flavonoid contents, monomeric phenol content changed significantly (P<0.05). Among them, galacto-oligosaccharide supplementation yielded the highest total phenolic content (2552.21 mg GAE/L), while isomalto-oligosaccharide supplementation yielded the highest total flavonoid content (365.83 mg RE/L). Oligosaccharide supplementation also markedly enhanced antioxidant activity (P<0.05). Galacto-oligosaccharide supplementation produced the strongest DPPH radical scavenging activity (79.20%) and ferric-reducing antioxidant power (23.95 mmol Trolox/L); however, fructo-oligosaccharide supplementation produced the highest ABTS⁺ radical scavenging activity (89.40%). In addition, significant differences (P<0.05) in organic acid were observed between oligosaccharide-supplemented samples and sucrose-supplemented samples. Oligosaccharide-supplemented samples had higher total volatile aroma compound levels than sucrose-supplemented samples, with increased alcohol, alkene, and ketone levels, and the formation of new volatile aroma compounds, such as isoamyl alcohol, lauric acid, and ethyl acetate, thereby conferring distinctive aroma characteristics. Among the oligosaccharides, isomalto-oligosaccharide supplementation yielded the highest volatile aroma compound content (43987.09 μg/L). Overall, these findings indicate that oligosaccharide supplementation not only significantly enhances the nutritional composition and antioxidant activity of fermented green tea but also enriches its aroma profile, providing a theoretical basis for the development of functional fermented tea products.

In order to investigate the nutritional quality of the muscle tissues of Decapterus macarellus from the South China Sea, the general nutritional composition, mineral elements, amino acid profile and fatty acid profile in both dorsal and ventral muscles were analyzed, and the nutritional value was evaluated. The results showed that no significant difference (P>0.05) was observed between the dorsal and ventral muscles in the content of moisture (69.35%~70.48%), protein (23.59%~24.60%) and ash (1.65%~1.79%). However, the fat content in the ventral muscles (0.94%) was significantly (P<0.05) higher than that in the dorsal muscles (0.74%). The contents of potassium (4599.9~4661.1 mg/kg) and magnesium (412.2~424.6 mg/kg) in the dorsal and ventral muscles did not differ significantly (P>0.05), while there were significant (P<0.05) differences in the contents of sodium (905.2~996.9 mg/kg), calcium (271.6~360.5 mg/kg), iron (11.1~13.1 mg/kg) and zinc (7.3~10.3 mg/kg). Specifically, the dorsal muscles exhibited higher zinc content, and the ventral muscles contained higher levels of sodium, calcium, and iron. The amino acid composition was similar between the dorsal and ventral muscles, with a high lysine content (2.1~2.2 g/100 g). The ratio of essential amino acids to total amino acids was 0.41, and the ratio of essential amino acids to non-essential amino acids was 0.69, meeting the criteria for high-quality protein. The essential amino acid index ranged from 0.75 to 0.86, indicating that Decapterus macarellus was an available protein source. There was no significant difference (P>0.05) in the DHA+EPA content (48.59%~50.00%) and the ratio of total n-6 polyunsaturated fatty acids to total n-3 polyunsaturated fatty acids. However, the ratio of total polyunsaturated fatty acids to total saturated fatty acids in the ventral muscles (1.51) was significantly higher than that in the dorsal muscles (1.44) (P<0.05). These results suggest that the muscle tissues of Decapterus macarellus, especially the ventral muscles, possess high nutritional value and represent a high-quality resource with potential for high-value processing and utilization in the South China Sea.

To improve the water solubility of Badam kernel protein (BKP) and expand its application scope, this study prepared BKP-L-arginine (L-Arg)/L-lysine (L-Lys) mixed emulsions by introducing L-Arg and L-Lys into BKP, respectively. Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy, ultraviolet spectroscopy, and other analytical techniques were employed to characterize the structural and physicochemical properties of the mixed emulsions. The results demonstrated that L-Arg/L-Lys primarily enhanced the water solubility of BKP by elevating the pH of the BKP solution. Compared with the pH-adjustment treatment group (control group), the L-Arg treatment group and L-Lys treatment group significantly improved the water solubility of BKP. Specifically, the L-Arg treatment and L-Lys treatment increased the water solubility of BKP from 67.83% in the control group to 83.57% and 81.77%, respectively (P<0.05). Furthermore, the introduction of L-Arg and L-Lys also significantly improved the emulsifying activity index (EAI) and emulsifying stability index (ESI) of BKP, compared with the control group, the L-Arg and L-Lys treatments increased EAI by approximately 64.13 m²/g and 57.24 m²/g, respectively (P<0.05), and increased ESI by 37.00% and 29.02%, respectively (P<0.05). Modification with L-Arg and L-Lys can effectively overcome the inherent water solubility limitation of BKP and confer better emulsifying capacity to it. Owing to its excellent water solubility and emulsifying properties, the modified BKP is anticipated to serve as a high-performance natural protein additive, finding widespread application in emulsion-type food systems such as beverages, sauces, and dairy products, thus possessing broad application prospects.

Objective: This study aimed to isolate and screen probiotic strains with excellent probiotic properties and metabolic regulatory functions (hypoglycemic and hypocholesterolemic activities) from fermented camel milk in Xinjiang. Methods: Firstly, lactic acid bacteria were isolated and purified from Xinjiang fermented camel milk using traditional microbial isolation techniques. Their potential probiotic properties were systematically evaluated via assays of simulated artificial gastric juice tolerance, bile salt tolerance, auto-aggregation ability, and hydrophobicity. Furthermore, the in vitro hypoglycemic potential was assessed using α-glucosidase inhibition rate and α-amylase inhibition rate as core indicators, while the in vitro hypocholesterolemic efficacy was evaluated based on key parameters including glycine/taurine bile salt hydrolase activity and cholesterol degradation rate. Finally, the antibacterial ability and biological safety of the candidate strain was comprehensively evaluated through antibacterial spectrum determination, hemolysis test, and antibiotic sensitivity test. Results: A total of multiple lactic acid bacteria strains were successfully isolated from the fermented camel milk. After primary screening, 10 candidate strains with strong tolerance to simulated artificial gastric juice (pH3.0) and bile salts (0.2%) were obtained, among which 6 strains exhibited excellent in vitro adhesion ability. Through secondary screening, one Lactobacillus acidophilus strain (designated CCNH655) was ultimately selected. This strain simultaneously displayed superior hypoglycemic activity (as indicated by α-glucosidase inhibition rate 67.19%±5.38% and α-amylase inhibition rate 86.75%±4.34%) and hypocholesterolemic efficacy (reflected by glycine bile salt hydrolase activity 3.89±0.35 U/mL, taurine bile salt hydrolase activity 6.91±0.48 U/mL, and cholesterol degradation rate 79.39%±4.76%) functions. Additionally, it showed a relatively broad antibacterial spectrum, no hemolytic activity, and sensitivity to 9 antibiotics, thus meeting the safety evaluation standards for probiotics. Conclusion: L. acidophilus CCNH655 possesses excellent probiotic properties, significant metabolic regulatory functions, and favorable biological safety. It provides an important strain resource and scientific support for the development of novel functional probiotic products and fermented dairy products targeting the improvement of glucose and lipid metabolism.

Objective: This study aimed to investigate Lactobacillus salivarius S54, a strain isolated from buffalo milk with potential probiotic properties, through whole-genome sequencing and phenotypic validation to systematically evaluate its safety, tolerance, and probiotic characteristics, thereby providing a theoretical basis for developing novel probiotic products. Methods: The complete genome of the strain was sequenced using third-generation sequencing technology. Antibiotic resistance genes and virulence factor genes were screened using the CARD and VFDB databases to assess its safety. Secondary metabolite biosynthesis gene clusters were predicted via genome mining tools. Functional annotation and tolerance-related gene analysis were performed using databases such as KEGG. In vitro experiments, including gastrointestinal fluid tolerance, antibacterial activity, antioxidant capacity, and prebiotic utilization assays, were conducted to validate its probiotic properties. Results: The genome of Lactobacillus salivarius S54 consisted of a circular chromosome of 1980939 bp with a GC content of 33.04%, and a predicted plasmid of 168151 bp. No known pathogenic virulence factors or antibiotic resistance genes were detected. A gene cluster encoding antimicrobial and antioxidative secondary metabolites was identified. Functional annotation revealed multiple genes associated with tolerance, and in vitro experiments confirmed its strong antibacterial and antioxidant activities. The strain exhibited high tolerance to high temperatures and gastrointestinal fluids, as well as the ability to utilize common prebiotics for growth. Conclusion: Lactobacillus salivarius S54 demonstrates favorable probiotic properties and a high safety profile, making it a promising candidate for the development of probiotic formulations or fermented dairy products, with significant potential for future applications.

To improve the texture deterioration and whey separation problems of low-fat yogurt due to its low fat content and enhance its storage quality. In this study, the blueberry pulp dietary fiber (BPDF) was first modified by ultrasonic-assisted enzymatic method, and the optimal process was determined through single-factor and response surface optimization. Subsequently, the influence of different concentrations of modified BPDF on the storage quality of low-fat yogurt was explored. The results showed that under the conditions of ultrasonic power of 443 W, treatment time of 20 min, addition amount of compound enzyme of 2.5%, temperature of 60 ℃, and enzymatic hydrolysis time of 2.5 h, the yield of soluble dietary fiber (SDF) prepared was the highest, reaching 15.87%. Moreover, its water-holding capacity, oil-holding capacity, swelling power and solubility were all significantly improved (P<0.05). Furthermore, the modified BPDF was applied to low-fat yogurt, which could significantly enhance the texture and rheological indicators such as hardness, cohesion, and storage modulus (G') of the product within a 28-day refrigeration period (P<0.05). Among them, the group with 2% modified BPDF addition performed the best throughout the storage period. Not only was the whey precipitation rate 29.72% lower than that of the control group at 28 days of storage, but also the antioxidant performance was higher (the DPPH free radical scavenging rate was always above 80%, and the ABTS⁺ free radical scavenging rate remained above 60%), and the sensory score ranked first among all groups. This study provides a new solution for improving the storage quality of low-fat yogurt and the high-value utilization of fruit residue.

Objective: We optimized the sulfation modification process of Moutan cortex polysaccharide (MCP) and systematically evaluated the structural characteristics, antioxidant activity, and hypoglycemic potency of sulfated MCP (S-MCP). Methods: MCP were sulfated using concentrated sulfuric acid method. The process parameters were optimized using single-factor experiments, response surface methodology, and using degree of substitution (DS) as an index. S-MCP structure was characterized by FTIR, DLS, and SEM. Its antioxidant and hypoglycemic activities were evaluated in vitro and in vivo. Results: Optimal sulfation conditions for MCP included 39 min esterification time, 1.5 mL concentrated sulfuric acid, and 30 mg of ammonium sulfate. Under these conditions, the DS of S-MCP was 0.07391±0.0020. Structural characterization confirmed successful introduction of sulfate groups onto S-MCP. The S-MCP particle size (294.44±40.62 nm) was smaller than that of MCP (356.32±26.07 nm), and its microscopic characteristics changed from loose and porous to fragmented and layered. In vitro activity experiments showed respective scavenging rates of S-MCP against DPPH, ABTS⁺, and hydroxyl radicals of 64.85%, 82.42%, and 71.34% at 3.0 mg/mL significantly higher than those of MCP. Scavenging was also shown to be concentration-dependent. S-MCP displayed more potent inhibition of α-glucosidase (43.92% at 1.0 mg/mL) than MCP (31.31%). The mouse glucose tolerance test results showed that S-MCP significantly reduced the blood glucose levels after starch and sucrose loading, and decreased the area under the curve. Conclusion: Sulfation can effectively enhance MCP antioxidant and hypoglycemic activities, providing a scientific basis for their development and application in functional foods and pharmaceuticals.

To develop high value-added mutton tallow products, high-melting-point fractions were prepared from Altay sheep rump fat using a dry fractionation process combined with solvent-assisted fractionation. Solid fat yield, melting point, peroxide value, and acid value were selected as evaluation indices. Single-factor experiments were conducted to investigate the effects of various parameters on the fractionation efficiency, followed by Box-Behnken response surface design. The Analytic Hierarchy Process-Criteria Importance Through Intercriteria Correlation (AHP-CRITIC) method was applied to assign subjective and objective weights to each evaluation index, with the comprehensive score used as the response value. Physicochemical properties and fatty acid composition of the fractionated products were analyzed. The optimal conditions were determined as an oil-to-solvent ratio of 1:2, crystallization temperature of 20  °C, cooling rate of 8  °C/h, and crystallization time of 12  h. Under these conditions, the solid fat yield reached 33.23%, melting point was 50.1  °C, peroxide value was 0.02 mg/g, acid value was 0.42  mg/g, and the comprehensive score was 93.88. The high-melting-point mutton tallow fraction exhibited peroxide value, acid value, saponification value, malondialdehyde content, and iodine value of 0.025  mg/g, 0.44  mg/g, 195.38  mg/g, 1.94  nmol/mL, and 42.42  g/100 g, respectively, which were significantly lower than those of the raw tallow and the solid fat obtained by dry fractionation at 28  °C (28S) (P<0.05). The saturated fatty acid content increased from 43.94% in raw tallow to 47.8% in 28S, and further to 63.21% in the solid fat obtained by the combined fractionation method at 20  °C (20S). These results indicate that the high-melting-point fraction exhibits markedly enhanced oxidative stability and melting point, thereby improving its potential as a specialty fat. Compared with raw tallow, the saturated fatty acid content increased by 19.27% (P<0.05), providing a reference for the rational development of high-melting-point mutton tallow fractions and the enrichment process of saturated fatty acids.

To investigate the suitability of different tea plant strains bred from local populations in Guangxi for green tea production, fresh leaves of nine new tea strains were used as raw materials to process green tea, with Fuyun No. 6 as a control. The differences in sensory quality, major biochemical components, and aroma components were analyzed. Results showed that all of the nine new tea strains produced green tea with overall sensory evaluation scores above class B. Among them, strains H012, 2018-11, 2015-14, and Pin-2 achieved class A scores, outperforming the control sample. Regarding taste profiles, the respective features were: brisk and mellow, aromatic with robust body, fresh and mellow, and floral with intense, well-rounded flavor. Aroma characteristics for these strains were identified as rich tender chestnut, tender with floral overtone, strong and persistent floral, and pronounced floral notes. Biochemical analyses revealed significant differences in major constituents and their contents across green teas from the nine new strains. Water extract, flavonoids, tea polyphenols and total catechin contents were also markedly higher in strains 2015-11, 2018-10, 2018-18, and Pin-2 relative to the control (P<0.05). Free amino acid content was elevated in strains H012, 2018-10, 2018-11, and 2015-14. A lower phenol-to-amino acid ratio was observed in strains H012, 2018-11, 2015-14, and 2018-10, while Pin-2 exhibited a higher ratio. The correlation analysis showed that the taste score was positively correlated with the content of free amino acids (P<0.01), and negatively correlated with the content of tea polyphenols and phenol-amine ratio. This suggested an alignment between biochemical composition and sensory assessment. Aroma component analysis detected 193 volatile compounds in green teas from the different strains and the control, primarily comprising alcohols, hydrocarbons, nitrogenous compounds, aldehydes, esters, and ketones. Among these classes, alcohols represented the highest relative abundance. A PLS-DA model constructed from aroma profile data effectively distinguished among the ten green tea samples. Incorporating relative odor activity values, eight key differential aroma constituents were identified. In summary, all nine new tea strains demonstrate suitability for green tea manufacturing. Among these, H012, 2018-11, 2015-14, and Pin-2 exhibit notable advantages for the development of premium specialty green teas, each with individual characteristics. This research provides a scientific foundation for the utilization of Camellia sinensis germplasm resources in Guangxi and the selection of high-quality raw materials for distinguished green tea production.

This study explored the influence of pressure on the flavor quality of the aqueous extract of Agaricus bisporus. By comparing the processes of boiling under normal pressure (BO) and boiling under high-pressure (PO), the effect of pressure differences on flavor substances was analyzed. The results showed that among the non-volatile flavor substances, the total free amino acids (66.79±0.05 mg/g), umami nucleotides (366.38±33.10 μg/g), and equivalent umami concentration value (10600.56±1370.38 mg MSG/G) in the BO group were significantly higher than those in the PO group (P<0.05), but the organic acid content was lower. Electronic tongue analysis further indicated that the BO group had more advantages in the response values of the sweet, salty, and astringent sensors. The analysis of volatile components showed that gas chromatography-mass spectrometry (GC-MS) identified 20 aroma substances in the BO group, mainly acids and alcohols, most of which had pleasant aroma characteristics. The PO group detected 30 substances, mainly aromatics and alkanes. Gas chromatography-ion mobility spectrometry (GC-IMS) detected a total of 28 volatile flavor components, among which the BO group had a higher richness of alcohols, aldehydes, and esters. Electronic nose confirmed that there were significant differences in the aroma profiles between the two boiling methods, indicating that boiling under normal pressure was more conducive to the formation of rich flavor characteristics. This study will provide a theoretical basis and technical support for the optimization of the deep processing technology of flavor substances in Agaricus bisporus and the development of high-value-added products.

This study investigated effect of adding serine, glutamic acid, or glycine to the "cysteine-xylose" system on formation of volatile flavor compounds via the Maillard reaction, aiming to provide guidance for meat animals breeding, meat food processing, and meat flavorings preparation. For the different Maillard reaction systems, their reaction extents were assessed by measurement of UV absorption at 294 and 420 nm, color difference values, pH, and the remaining xylose in the reaction solutions. Volatile flavor compounds generated were comparatively analyzed by solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS) and aroma extract dilution analysis in gas chromatography-olfactometry (AEDA/GC-O) in combination with partial least squares regression (PLSR) analysis and odor activity value (OAV) calculation. The results showed that addition of each of the three amino acids in four times the molar concentration of cysteine, the reaction extents of the Maillard reaction systems were enhanced. Addition of glycine caused the most browning of the reaction solution, followed by that of serine and glutamic acid. On the other hand, formation of volatile flavor compounds also increased as well with addition of the three amino acids. Especially, addition of glutamic acid produced the highest amount of sulfur-containing meaty compounds, where the odor-active compounds of them had greater dilution factors and the key aroma compounds (OAV≥1) of them exhibited larger OAVs. As the three amino acids were increasingly added to "cysteine-xylose" system, amounts of sulfur-containing key aroma compounds generated in the reaction systems first rose then fell, whereas amounts of the pyrazine key aroma compounds ascended all the way. As serine and glutamic acid each were in four times cysteine concentration, and glycine was in two times cysteine concentration, the sulfur-containing key aroma compounds were maximally yielded in the reaction systems, respectively. In conclusion, among the three amino acids, glutamic acid caused the weakest browning reaction and benefitted generation of sulfur-containing meaty compounds.

Objective: To establish a multiplex real-time PCR assay capable of simultaneously and rapidly identifying bovine, chicken, duck and porcine components in beef products and thus to counteract economically motivated adulteration with cheaper meats. Methods: Species-specific primers and TaqMan probes targeting the mitochondrial cytochrome b (Cytb) gene were designed and screened for cattle, chicken, duck and pig. A single-tube reaction system was constructed and systematically validated for sensitivity, specificity, linearity and adulteration simulation. Results: The assay exclusively amplified DNA from cattle, chicken, duck and pig, with no cross-reactivity against 6 non-target species. The method simultaneously detected four animal-derived DNA with 10⁻⁴ ng/μL sensitivity and a 0.01% (w/w) detection limit. Screening of 100 retail beef samples revealed 24 adulterated products, predominantly containing duck meat and/or pork. All results were fully concordant with those obtained by the national standard method. Conclusion: The developed multiplex real-time PCR protocol is rapid, cost-effective and high-throughput, significantly enhancing the capability to detect meat adulteration and providing robust technical support for food-safety regulation and consumer protection.

The effects of 200 W (UC200), 300 W (UC300) and 400 W (UC400) ultrasound assisted vinasse-curing on the formation of characteristic flavor in vinasse-cured beef were studied using beef as the fresh raw materials. The sensory quality, structure and morphology of myofibrillar proteins, fingerprint and odor-active values of volatile compounds were investigated to reveal the changes of ultrasound assisted vinasse-curing on the conformation of myofibrillar proteins and characteristic flavor in vinasse-cured beef. The correlation analysis was further employed to identify the correlation between the changes of myofibrillar proteins and the formation of characteristic flavor in vinasse-cured beef. The results demonstrated that 200 W (UC200), 300 W (UC300) and 400 W (UC400) ultrasound assisted vinasse-curing were able to improve flavor quality of vinasse-cured beef. Specifically, the ester aroma scores in the UC200, UC300, and UC400 groups increased from 0.50 in the control group (CK) and 6.25 in the non-ultrasonic fermentation group (NUC) to 7.23, 8.00, and 7.02, respectively (P<0.05), with the UC300 group showing a higher score than the UC200 and UC400 groups. Conformation analysis revealed that, the UC300 group exhibited the highest intrinsic fluorescence intensity and surface hydrophobicity of myofibrillar proteins compared to other groups, reaching 2293.55 and 22.54 μg, respectively. Meanwhile, its α-helix content, average particle size, and surface roughness were the lowest, at 24.91%, 1.64 μm, and 0.43 nm, respectively. SPME-GC-MS results showed that a total of 43 volatile compounds were identified in the vinasse-cured beef. Esters, aldehydes, and alcohols accounted for 75.96% of the total flavor compound content. The ester compounds content of UC300 group increased from 50.18 mg/kg of NUC group to 58.53 mg/kg (P<0.05). Partial least squares regression analysis and odor-active values indicated that ethyl caprylate, ethyl decanoate, phenethyl acetate, phenylacetaldehyde, nonanal, ethyl valerate, ethyl butyrate, ethyl benzoate, ethyl nonanoate, and ethyl phenylacetate were the key odor-active substances responsible for the increased characteristic flavor in the UC300 group. Spearman correlation analysis indicated that key odor-active compounds such as ethyl valerate and ethyl benzoate were negatively correlated with the α-helix of myofibrillar proteins, and positively correlated with the ester and alcohol aroma. Therefore, this research can provide critical references for the application of ultrasound in improving the aroma quality of vinasse-cured meat products.

An integrated strategy that combining untargeted metabolomics based on ultrahigh performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS), targeted amino acid analysis and chemometrics was developed to achieve the metabolic profiling analysis of different parts (pileus and stipe) of Pholiota adiposa fruiting body. The HRMS data of Pholiota adiposa were acquired in positive ion mode and directly analyze by AntDAS-DDA, a recently developed automatic data analysis software in chemometrics. In addition, the contents of 16 free amino acids in the samples were quantified according to the national standard methods. The metabolomics characteristics across different parts of the Pholiota adiposa fruiting body were investigated using heatmap analysis, radar chart analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA). The results indicated that a total of 73 involatile differential metabolites were identified, encompassing amino acids, nucleotides, purines, alkaloids, terpenoids, lipids, etc., 12 of those compounds were further verified by standards. Except for tryptophan, which was more abundant in the stipe, contents of lysine, histidine, arginine, tyrosine, phenylalanine, vitamin B5, and vitamin B2 were consistently slightly higher in the pileus than in stipe. Nucleotides such as adenosine and guanosine, along with purines like guanine and hypoxanthine, also showed higher content in the pileus. Umami amino acids were the most abundant category across all parts of the Pholiota adiposa fruiting body, constituting over 30% of the total free amino acids. Notably, the content of umami amino acids in the pileus was significantly higher than in the stipe. the pileus, stipe and whole fruiting body of Pholiota adiposa could each be clearly clustered and distinguished. This research provides a scientific basis for the identification of nutritional characteristics and resource utilization of different parts of Pholiota adiposa, while offering a novel analytical strategy for studying chemical components in other edible fungi.

The characteristic flavor compounds in five types of sour bamboo shoots from northern Guangdong were analyzed using ultrasonic assisted solvent extraction-gas chromatography-mass spectrometry (UASE-GC-MS), odor activity value (OAV), and the 3-AFC method. Principal component analysis (PCA) was applied to compare differences among fermentation processes. A total of 78 volatile compounds were detected, including 16 alcohols, 7 phenols, 9 aldehydes, among others. Thresholds were determined for 14 compounds using the 3-AFC method, and their OAVs were calculated. Sixteen compounds had OAVs ≥ 1, among which p-cresol (The highest OAV among the five samples was 20951.30, and the lowest was 2153.03), decanal (The highest OAV among the five samples was 241.44, and the lowest was 45.40), and 1-octen-3-one (The highest OAV among the five samples was 1958.36, and the lowest was 614.59) showed the highest OAVs and were identified as key flavor compounds. PCA indicated that the sample fermented in large tanks (SGNX-D) had the highest total flavor content (7264.74 μg/g), with its distinctive flavor associated with compounds such as ethyl palmitate, decanal, and phenol. Moreover, this study revealed for the first time the essential role of decanal (highest OAV among aldehydes) and ethyl cinnamate (only ester with OAV > 10) in enhancing the complexity of the flavor profile of sour bamboo shoots.

To investigate the effect of Weissella jogaejeotgali SL7 (W.jogaejeotgali SL7) on the quality and flavor of fermented sausage, fermented sausage without SL7 was used as the control group. The dynamic changes and differences in physicochemical properties (pH, moisture content, water activity), total bacterial count, nitrite content, peroxide value, thiobarbituric acid (TBARS), carbonyl, sulfhydryl groups, and volatile flavor compounds during the fermentation process were analyzed. The results showed that the pH, moisture content, water activity (a_w), and total bacterial count of fermented sausage with W. jogaejeotgali SL7 added were significantly (P<0.05) lower than those of the control group (CK), and the nitrite content (1.71 mg/kg) was significantly (P<0.05) lower than that of the CK group. The peroxide value (POV), TBARS, and carbonyl content of W. jogaejeotgali SL7 fermented sausage were significantly (P<0.05) lower than those of the CK group, while the total sulfhydryl content was significantly (P<0.05) higher than that of the CK group. The HS-SPEM-GC/MS method was used to determine the content of volatile flavor compounds in W. jogaejeotgali SL group, which was 7668.93 µg/kg, including 89 types of volatile flavor compounds such as alcohols, terpenes, aldehydes, and ketones. The quantity was much higher than that of other groups. Adding W. jogaejeotgali SL7 to fermented sausage can significantly reduce its nitrite content, effectively inhibited fat and protein oxidation, and promote the formation of flavor compounds.

To investigate the effects of different manufacturing processes on the quality formation of Huangshan Maofeng tea, fresh leaves (one bud and one leaf) from the tea cultivar 'Wancha 4' (Camellia sinensis var. sinensis) were processed into five types of green tea using distinct manufacturing processes. These included striping fixation at 230 ℃ coupled with striping shaping process (L), rotary fixation at 400 ℃ coupled with striping shaping process (GL), rotary fixation at 400 ℃ followed by rolling and then striping shaping (GRL), rotary fixation at 340 ℃ coupled with striping shaping process (G2L), and rotary fixation at 340 ℃ followed by rolling and then striping shaping (G2RL). A systematic study was conducted on the quality characteristics and differences in metabolite profiles of five types of Huangshan Maofeng tea by sensory evaluation, metabolomics and multivariate statistical analysis. Sensory evaluation results indicated that GL achieved the highest overall quality, followed by GRL, both exhibiting superior refreshing aroma and mellow, umami tastes. Metabolite analysis revealed that the total free amino acids contents in GL and GRL reached 63.34±0.80 mg/g and 65.21±0.47 mg/g, respectively, which were significantly higher than those in others. In contrast, metabolites contributing to bitterness and astringency, such as caffeine, proanthocyanidins, flavonoid glycosides, and phenolic acids, were lowly concentrated in GL and GRL. Volatile analysis revealed that a total of 44 aroma components were identified in five types of Huangshan Maofeng tea. Among them, alcohols were major volatile classes (28%~49%). 11 differential compounds (VIP value>1, P<0.05) were identified by partial least squares discriminant analysis, including dimethyl sulfide, geraniol, benzyl alcohol, phenylethyl alcohol, (Z)-3-hexen-1-ol, etc. Notably, the content of dimethyl sulfide with corn-like and sweet flavor was significantly higher in GL and GRL, which could be the critical factor leading to their prominent aroma quality. This study provides a theoretical basis for the high-quality production of Huangshan Maofeng tea.

Hemerocallis citrina Baroni (daylily) is a medicinal and edible food with flavonoids as its core active ingredient. Daylily showed significant differences in flavonoids across varieties, thereby impacting their health benefits. This study selected four daylily varieties in the Datong, namely Datong (DT), Mallian (ML), Mengzi (MZ), and Huaiyang (HY), for metabolomics to unravel their flavonoid composition. DT exhibited the highest total flavonoid content (TFC), while MZ demonstrated the strongest antioxidant potential. There were ten highly differential flavonoid metabolites in four daylily varieties that had a significant positive correlation with their antioxidant activity. Notably, the levels of these metabolites in MZ were the highest, corresponding to its strongest antioxidant activity. Network pharmacology analysis revealed that antioxidant targets associated with key flavonoids in daylily were primarily focused on PI3K-AKT signaling pathway, identifying AKT1 and EGFR as the core antioxidant targets. Molecular docking results demonstrated their interaction mechanisms, suggesting that daylily flavonoids might attenuate the oxidative stress. This research provides critical insights for selecting and cultivating daylilies with enhanced health benefits.

This study examined the effect of various packages on the quality and shelf-life of purple sweet corn stored at ambient temperature, providing a theoretical foundation for the e-commerce logistics and shelf-life sales of purple sweet corn. Fresh purple sweet corn was harvested and packaged using three methods: commercial low-density polyethylene bags (CK), MP30 spontaneous modified atmosphere packaging bags (MP30), and MP30+PVA double-layer composite bags (MP30+PVA). All packaged samples were stored at 25±1 ℃ and 80%±5% relative humidity. The changes in internal gas concentration in different bags, and quality of sweet corn were monitored and analyzed during storage. The results showed that both MP30 and MP30+PVA effectively modified the storage microenvironment, establishing a low-O₂ and high-CO₂ atmosphere within the five days of storage. The color difference values (L^*, a^*, and b^*) of husk leaves increased by 5%~14%, with ΔE values reaching 24.29% and 29.17% of the CK group, respectively, delaying the husk yellowing. On the 5th day of storage, the respiration intensity of the MP30 and MP30+PVA groups decreased by 25.59% and 12.13%, respectively. Compared to CK, the weight loss rate decreased by 26.65% and 36.54%, respectively. Additionally, the reduction in the total soluble solids content in the two treatment groups was 23.71% and 20.78% lower than that of the CK group, respectively. Meanwhile, vitamin C content increased by 93.58% and 126.68%, and anthocyanin content exhibited a slight upward trend. Most measured indices showed no significant difference between MP30 and MP30+PVA, though MP30 offered greater cost efficiency. In conclusion, MP30 spontaneous modified atmosphere packaging extends the freshness of purple sweet corn to five days at room temperature while effectively preserving its sensory and nutritional quality. These findings provide a practical solution for room-temperature e-commerce logistics and shelf-life management of fresh sweet corn.

To investigate the effects of different sterilization methods and storage temperatures on the quality changes of grape juice, this study examined four grape varieties characteristic of Xinjiang (Kyoho, Summer Black, Red Globe, and Thompson Seedless) as subjects. We compared two sterilization methods: pasteurization (90 °C/10 min) and ultra-high pressure sterilization (400 MPa/16 min). The study analyzed changes in microbial, physicochemical, and nutritional indicators of grape juice treated with these methods during storage at 4 °C and 25 °C. The results showed that both pasteurization treatment and ultra-high pressure sterilization treatment could effectively inhibit the microbial growth of the juice during the 35 d storage period, maintaining the juice in a commercially sterile state throughout. Simultaneously, combining both sterilization methods with low-temperature storage better preserved the sensory and nutritional qualities of grape juice. The pH levels of grape juice treated with different sterilization methods remained stable during the initial storage period but showed a declining trend in the later stages (P<0.05). Compared to other treatment groups, pasteurization combined with 4 °C storage was more effective in maintaining the color of all four grape juice samples. Compared to pasteurization, ultra-high pressure sterilization combined with low-temperature storage could delay the degradation of reducing sugar and total acidity, thereby better preserving phenolic compounds and flavonoids. Ultra-high pressure sterilization combined with 4 °C storage resulted in the following reducing sugar retention rates for four grape juices: Kyoho (91.56%), Summer Black (91.41%), Thompson Seedless (93.17%), and Red Globe (86.48%). Total acid retention rates were 95.26%, 96.28%, 92.88%, and 97.74%, respectively. Total phenolic retention rates were 80.44%, 93.98%, 90.12%, and 89.11%, respectively. Flavonoid retention rates were 84.21%, 91.55%, 85.47%, and 83.16%, respectively. In conclusion, both pasteurization and ultra-high pressure sterilization demonstrated effective sterilization results for all four grape juice samples. However, ultra-high pressure sterilization showed superior advantages in preserving the nutritional quality of grape juice. When combined with cold storage, it helped delay quality deterioration and facilitated the retention of nutrients. This study provided a theoretical basis and technical reference for grape juice processing, storage, preservation techniques, and extending shelf life.

To improve the quality characteristics of goose meat emulsified sausages and reduce their oxidative deterioration during storage, goose meat emulsified sausages were prepared by mixing psyllium husk powder (PHP) with minced goose meat followed by ultrasonic treatment in this study. The sensory characteristics, flavor, cooking loss and moisture distribution were analyzed. Additionally, the study investigated changes in moisture content, textural properties, microstructure, color difference, pH, thiobarbituric acid (TBARS), and volatile basic nitrogen (TVB-N) of the goose meat emulsified sausages during different storage periods (0, 5, 10, and 15 d). The results showed that compared with the control group and the groups treated with ultrasound or PHP alone, the ultrasound combined with psyllium husk powder treatment (US-PHP) group had the lowest cooking loss of 10.48%±0.29%, the most stable moisture state, and better flavor and texture. After storage of 15 days, the US-PHP group exhibited the optimal textural properties, with the highest a^* value of 10.48±0.01, the highest moisture content of 55.55%±0.16%, pH of 6.51±0.01, TBARS value of 3.74±0.10 mg/100 g, TVB-N of 9.66±0.07 mg/100 g, and the microscopic structure showed that emulsified sausages in the US-PHP group exhibited a more compact and uniform three-dimensional network structure. This indicated that US-PHP treatment not only enhanced the water-holding capacity and sensory quality of goose meat emulsified sausages but also promoted protein cross-linking during the heat-induced gelation process, resulting in a more stable network structure. Additionally, it reduced oxidation and degradation of protein and lipid, thereby preserving better quality characteristics of the products.

In this study, leisure dried tofu (LD-tofu) was prepared with the marinade treated with vitamin E (V_E) and oxidation initiators (chlorophyl and 2,4-dimethylvaleronitrile), and the inhibitory effects of V_E on the quality deterioration of LD-tofu were analyzed from the perspectives of nutritional composition, characteristic oxidation indicators, texture characteristics, intermolecular forces and microstructure. Compared the change trend of LD-tofu quality characteristics between initiators group and initiators+V_E group, it was found that V_E could effectively inhibit the oxidative loss of protein (18.69 g/100 g) and fat (12.97 g/100 g) of LD-tofu under storage for 45 d, and inhibit the early accumulation of POV (0.16 g/100 g) and TBARS value (1.38 mg/kg). The intermolecular force analysis showed that V_E could stabilize the hydrophobic interaction of LD-tofu in the range of 0.20~0.22 in 0~45 d, and the protein gel structure network was relatively dense. The inhibitory effect of V_E declined rapidly, the protein content decreased to 15.46 g/100 g, the pores of protein gel increased significantly, and the POV, TBARS, anisidine and b^* values increased significantly in 60~90 d. The results showed that V_E could be used for rapid intervention in the early stage of storage of LD-tofu caused by oil oxidation, and the inhibitory effect was weak or not obvious in 60~90 d. The research results can provide theoretical support for the expansion of V_E application and the quality and safety control of LD-tofu.

To investigate the effects of methyl jasmonate (MEJA) electrostatic atomization treatment on the postharvest storage quality of prune fruits, 'French' prunes (Prunus domestica L.) from Xinjiang were treated with 0.1 mmol/L MEJA and stored at 0 ℃ for 100 days. The results demonstrated that exogenous methyl jasmonate (MEJA) applied via electrostatic atomization significantly delayed postharvest quality deterioration in prune fruits. Compared with the control group (CK), the MEJA-treated group showed a 10.3% reduction in respiration rate, a 20-day delay in ethylene production peak, a 60.89% decrease in decay incidence, and a 15.10% increase in firmness at the end of storage period. Ultrastructural observations revealed that MEJA treatment effectively inhibited the depolymerization of cell wall components in prune fruits, thereby maintaining cellular structural integrity. Further investigation indicated that MEJA treatment significantly suppressed the activities of key enzymes in the ethanol metabolic pathway, including pyruvate carboxylase (PDC) and alcohol dehydrogenase (ADH), resulting in 17.4% and 18.4% reductions in ethanol and acetaldehyde accumulation, respectively. A total of 94 volatile aroma compounds were identified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, with significant differences observed in the major aroma components between different storage periods and between treatment groups, MEJA treatment was found to promote the release and maintenance of fruit aroma components. Correlation analysis revealed significant relationships (P<0.05) between physicochemical quality parameters and enzymatic activities, while principal component analysis demonstrated distinct storage quality characteristics between groups, with the MEJA-treated samples exhibiting superior preservation effects. In conclusion, MEJA electrostatic atomization treatment effectively maintains fruit quality during storage, representing a promising postharvest preservation method for prune fruits.

The study investigated the hypoglycemic activity and mechanism of a combination comprising wheat peptides and mulberry leaf extract. In alloxan-glucose co-induced hyperglycemic zebrafish models, the 1:2 (w/w) combination exhibited hypoglycemic effects. In high-fat diet-induced obese hyperglycemic mice, the combination significantly inhibited body weight gain and blood glucose level, improved glucose metabolism and insulin sensitivity, and alleviated inflammatory responses. Mechanism studies revealed that the combination remodeled gut microbiota composition in obese hyperglycemic mice, decreasing the relative abundance of pathogenic Ileibacterium while increasing probiotics such as Faecalibaculum and Dubosiella. Non-targeted serum metabolomics identified 8 different metabolites, including LysoPC(14:0/0:0), Prostaglandin F2α, and 5-Hydroxyindoleacetate, etc. Correlation analysis demonstrated significant relationships between the relative abundance of gut microbiota (Ileibacterium, Faecalibaculum, Dubosiella, Clostridium_sensu_stricto_1, Coriobacteriaceae_UCG-002) and alterations in these metabolites. Collectively, the wheat peptides and mulberry leaf extract combination potentially exerts hypoglycemic effects through multi-target regulation of glucose-lipid metabolism and inflammation via gut microbiota and serum metabolites, providing new insights for functional food development.

In order to achieve the efficient utilization of Rose rugosa resources, this article took Rose rugosa and its residues after the production of rose essential oil as the research object, aimed to explore whether the rose residue retained the original bioactive ingredients of Rose rugosa. Rose rugosa polysaccharides (RP) and Rose rugosa residue polysaccharides (RRP) were obtained through extraction and purification using water extraction and ethanol precipitation, macroporous adsorption resin, and anion exchange column chromatography. The structures and biological activities of the polysaccharides were comparatively studied. The results showed that both RP and RRP contained one neutral and two acidic polysaccharide fractions. The contents of neutral sugar, uronic acid, and protein in the different polysaccharides ranged from 12.25% to 41.75%, 19.63% to 66.21%, and 1.01% to 33.84%, respectively. RP and RRP were composed of different molar ratios of rhamnose, arabinose, xylose, mannose, glucose, and galactose. The molecular weight detection results showed that RP-Ⅱ and RRP-Ⅱ had higher purity, with molecular weights of 15.47 kDa and 9.61 kDa, respectively. Scanning electron microscopy and Congo red staining revealed different surface morphologies and conformational structure of the polysaccharides. The biological activity results showed that both RP and RRP had certain antioxidant activity, among which RP-Ⅰ had a strong ability to scavenge 1,1-diphenyl-2-trinitrophenylhydrazine free radicals with a half inhibition concentration (IC₅₀) of 9.59×10⁻² mg/mL. RP-Ⅱ and RP-Ⅲ had strong hydroxyl radical scavenging abilities, with IC₅₀ values of 1.11 and 1.35 mg/mL, respectively. Meanwhile, all polysaccharides could promote the proliferation of macrophages, and RP-Ⅲ and RRP-Ⅱ significantly promoted the secretion of IL-1β and TNF-α by macrophages (P<0.05). The results indicated that both Rose rugosa and Rose rugosa residue were rich in functional polysaccharides, which could be applied to foods, pharmaceuticals, and cosmetics industry. Simultaneously, it would provide a theoretical basis for the further development and utilization of Rose rugosa resources.

This study investigated the effects of Lacticaseibacillus rhamnosus B6 metabolic products of fermented skim milk (LB6S) on synaptic vesicle proteins (Syp) in human neuroblastoma SH-SY5Y cells and their protective mechanism against lipopolysaccharide (LPS)-induced neuroinflammatory injury. The viability of SH-SY5Y cells was assessed via the CCK-8 assay to determine the optimal concentration of LB6S. The reverse transcription-quantitative polymerase chain reaction (RT-qPCR) and western blotting (WB) were employed to analyze Syp expression. An LPS-induced neuroinflammatory model was established to evaluate LB6S-mediated regulation of pro-inflammatory cytokines, apoptotic factors and signaling pathways through RT-qPCR and WB. The results indicated that LB6S exhibited no cytotoxicity at concentrations up to 500 μg/mL (P>0.05). At 500 μg/mL, LB6S significantly upregulated transcriptional expression of the synapse-related geneSirt1, Syp, Vamp2, and Vglut1 (P<0.05) and increased Syp levels (P<0.05). In LPS-damaged cells, 500 μg/mL LB6S downregulated the pro-inflammatory cytokines tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6 (P<0.05). Mechanistically, LB6S inhibited neuroinflammation by modulating mitogen-activated protein kinase (MAPK) and nuclear factor κB (NF-κB) pathways, reducing pro-apoptotic Bax and increasing anti-apoptotic Bcl2 expression (P<0.05). In conclusion, LB6S regulates synaptic proteins, promotes Syp expression, and ameliorates neuroinflammatory injury by modulating apoptotic and inflammatory mediators through MAPK/NF-κB signaling.

This study employed an integrated approach combining network pharmacology, molecular docking, and experimental validation to systematically explore the therapeutic basis and underlying mechanisms of sea buckthorn sterols in the treatment of non-alcoholic fatty liver disease (NAFLD). Potential targets of sea buckthorn sterols were predicted using the Swiss Target Prediction, TargetNet, and SEA databases, while NAFLD-related targets were retrieved from DisGeNET, GeneCards, and OMIM databases, enabling the construction of a compound-target-disease network. Functional enrichment analysis revealed key biological processes and signaling pathways implicated in the intervention. Key bioactive components were subsequently subjected to molecular docking studies using AutoDock to evaluate their binding potential with key targets. In vitro experiments were conducted using free fatty acid-induced HepG2 cells to assess the effects of sea buckthorn sterols on lipid metabolism by quantifying total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL), and high-density lipoprotein (HDL) levels, with intracellular lipid accumulation visualized via Oil Red O staining. The results identified 86 overlapping targets between sea buckthorn sterols and NAFLD, including 10 key targets such as PPARG, AKT1, and ESR1, along with 17 key sterol components, including cerevisterol, lanosterol, and delta7-stigmasterol. KEGG pathway analysis indicated involvement in 130 signaling pathways, with prominent roles in insulin resistance, HIF-1 signaling pathway and C-type lectin receptor signaling pathway. Molecular docking confirmed stable binding interactions between the key sterol components and their respective targets. Cellular assays demonstrated that sea buckthorn sterols significantly reduced TC, TG, and LDL levels, increased HDL level, and markedly attenuated intracellular lipid droplet accumulation. In conclusion, cerevisterol and delta7-stigmasterol, as principal active constituents of sea buckthorn sterols, likely ameliorate NAFLD by modulating lipid metabolism, insulin resistance, and glucose homeostasis through multi-target interactions involving PPARG, AKT1 and ESR1.

The processing of highland barley generates a significant quantity of bran, which is abundant in soluble dietary fiber (SDF), yet this by-product remains largely underutilized. Existing research indicates that SDF has the potential to ameliorate lipid metabolic disorders through the regulation of bile acid metabolism. However, the potential of highland barley bran-derived SDF to modulate bile acid metabolism and the underlying mechanisms remain unexplored. This study utilized 5-week-old SPF-grade male C57BL/6J mice fed a high-fat diet to investigate the effects of highland barley bran SDF intervention on total bile acid (TBA) levels in serum and liver tissues. The study also examined the hepatic bile acid metabolic profile and identified differential bile acids responsive to highland barley bran SDF treatment. Additionally, RT-qPCR and Western blot analyses were conducted to evaluate the expression levels of bile acid metabolism-related genes and proteins in both the liver and ileum, aiming to preliminarily elucidate the underlying mechanisms by which highland barley bran SDF regulated bile acid metabolism. The results demonstrated that the TBA levels in both serum and hepatic tissues of high-fat diet-fed mice were elevated following intervention with highland barley bran SDF. Through targeted metabolomics analysis, five potential biomarkers responsive to highland barley bran SDF treatment were identified. Highland barley bran SDF regulated bile acid metabolism in mice by inhibiting the activity of the ileal Farnesoid X receptor (FXR) to promote hepatic primary bile acid biosynthesis, while simultaneously activating the ileal G protein-coupled bile acid receptor 5 (TGR5) to accelerate bile acid transport. This study provides a theoretical basis for understanding the lipid-lowering effects of SDF derived from highland barley bran and offers valuable insights for the high-value utilization of highland barley bran as well as the development of lipid-lowering functional foods.

Ascorbyl palmitate (AP) is also known as vitamin C ester or vitamin C palmitate, which serves as a new liposoluble antioxidant in food areas such as edible oils and infant formula. This paper reviews the preparation and application of AP, the current bottlenecks of chemical methods via direct esterification, transesterification, and acyl chloride approach to synthesis ascorbyl palmitate, thus emphasizing the benefits and prospects of enzymatic synthesis of AP. Besides, the regulating mechanisms of antioxidant, and anti-tumor effects of AP, as well as its potential applicability in food, healthcare and cosmetic arear are discussed. Hence, this review paper provides a theoretical basis for the healthy functions of ascorbyl palmitate, and gives scientific insights into its sustainable preparation, large-scale production and prospective application in future.

Metabolic disorders such as obesity, type 2 diabetes mellitus (T2DM), and non-alcoholic fatty liver disease (NAFLD) are becoming increasingly prevalent worldwide. Although various therapeutic strategies exist, limitations in efficacy, tolerability, and long-term compliance remain major challenges. Consequently, natural bioactive compounds with well-defined mechanisms of action and favorable safety profiles have garnered growing research interest. Soy isoflavones, a group of naturally occurring plant-derived ingredients, have attracted considerable attention due to their promising effects in ameliorating metabolic disorders. This review summarizes recent in vitro, animal, and clinical studies on the regulatory effects of soy isoflavones and their major active components on obesity, T2DM, and NAFLD. Soy isoflavones ameliorate insulin resistance and maintain glucose homeostasis by modulating the PI3K/Akt and FOXO1/GSK3β signaling pathways. Furthermore, soy isoflavones regulate lipid metabolism balance by suppressing lipid synthesis and promoting fatty acid oxidation via the AMPK/SREBP-1C and PGC-1α pathways. Soy isoflavones also exhibit protective effects against the development and progression of metabolic disorders through mechanisms including suppression of inflammatory responses, amelioration of oxidative stress, and modulation of gut microbiota and its metabolic products. This review provides a comprehensive overview of the therapeutic potential and underlying mechanisms of soy isoflavones in managing glucose and lipid metabolic disorders, aiming to support further research and the development of soy isoflavones-based functional products.

In order to explore the full potential of Camellia oleifera seed cake protein (COSCP), this paper reviews the nutritional value, functional properties, bioactivity, functional modification, and food applications of COSCP, which reveals that COSCP is a food ingredient with high nutritional value, excellent functional properties, and sustainability, poised to play a key role in the development of functional foods and ingredients. The present paper sets out the current research priorities for COSCP, including the development of efficient extraction techniques, the deepening of understanding of its functional properties to enable innovative applications across food categories, and the exploration of its nutritional composition and potential health benefits. In addition, future research should concentrate on the advancement of fast-moving consumer goods development, the conducting of consumer acceptance studies, the assessment of environmental impacts, the investigation of effective methods to enhance COSCP stability and palatability, and the optimisation of its functional characteristics for a range of food applications. The above findings provide significant references for the high-value utilisation of Camellia seed cake meal.

Traditional emulsions consist of two or more immiscible phase systems, where one liquid is dispersed as small droplets in the other. Oleogel-structured emulsions (OGEs) are a novel type of emulsion system. They are prepared by incorporating food-grade gelling agents into the liquid oil phase of traditional emulsions; after crystallization or self-assembly, the gelling agents solidify to form a three-dimensional network structure that encapsulates the liquid oil. Consequently, OGEs can be used as substitutes for plastic fats, combining the health benefits of liquid oils (reducing trans and saturated fatty acids) with the advantages of solid fats: facilitating texture formation (e.g., in ice cream and margarine), restricting oil droplet migration, blocking oxygen, and delaying fat digestion. Currently, OGEs have been widely applied in the encapsulation of bioactive substances. Compared with traditional emulsions, OGEs exhibit superior stability and higher encapsulation and delivery efficiency. This review summarizes the preparation methods, physicochemical properties, and food applications of OGEs. It aims to explore the mechanisms of OGEs for encapsulating bioactive substances or nutritionally functional ingredients, provide strategies for replacing solid fats in specific foods and constructing efficient and stable emulsion-based delivery systems for bioactive substances, enhance the stability and bioavailability of encapsulated substances, and lay a theoretical foundation for their applications in the food, pharmaceutical, and cosmetic industries.

As individuals age, their skin undergoes physiological decline and aging due to a variety of internal and external factors. This process manifests in visible signs such as increased wrinkles, pigmentation changes, sagging, dryness and roughness, enlarged pores, and dilated capillaries. Anthocyanins (ACNs) exhibit a diverse array of physiological activities and demonstrate significant potential for delaying the aging of the skin. However, the structural instability and low bioavailability of ACNs considerably hinder their practical application. This article discusses the factors that influence the stability and bioavailability of ACNs as well as methods to enhance these properties. Furthermore, it elaborates on the role of ACNs in mitigating skin aging through various mechanisms, including inhibition of oxidative stress, promotion of collagen synthesis, suppression of inflammatory responses, reduction in melanin production, and repair of DNA damage associated with skin aging. In summary, ACNs hold considerable promise for use in anti-aging interventions for the skin and show potential applications across food nutrition, health care and beauty sectors, as well as clinical treatments.

The rice cakes play an important role in traditional Asian cuisine, which are prone to retrogradation during storage, resulting in quality deterioration and shortened shelf life. Currently, systematic reviews of the mechanisms and regulatory strategies for rice cake staling are relatively limited. The main mechanisms of rice pastry staling are systematically analyzed. The study focuses on the impacts of starch retrogradation, fat oxidation, and moisture migration on the staling process, base on an overview of the characteristics of cold and hot processing techniques. The multi-pronged anti-retrogradation strategies, including functional polysaccharides and dietary fibers, plant-derived ingredients, enzyme modification, and protein combination, are further summarized. The potential application of edible packaging and novel coatings in improving the storage stability of rice cakes is also reviewed. The article highlights issues and challenges in current rice cake research and explores innovative approaches to high-quality, low-additive, environmentally friendly development. The aim is to provide theoretical support for product enhancement and functional development.

Food storage and preservation is a key link in extending shelf life and ensuring food safety and quality. As an emerging physical preservation technology, spatial electric field (SEF) technology features advantages such as non-thermal effect, no chemical residues, minimal interference with the microstructure of food matrices, and wide applicability. It has been proven to exhibit significant food preservation and synergistic preservation effects, and has made remarkable progress in food storage and preservation research in recent years. From the perspective of physical field-organism interaction, this paper systematically sorts out the basic conceptual framework, technical classifications, applications across diverse food categories, and multiple action mechanisms of SEF in food storage and preservation. At the same time, it objectively points out the core limitations of the current application of this technology: the prevention and control system for potential safety risks under high-voltage operating conditions still needs to be improved, the preservation effectiveness of low-voltage electric field is insufficient, the adaptability of a single electric field technology to different types of food varies significantly, and the high cost of core equipment restricts its industrial application. Future research should focus on three key areas: a. Promoting the development of "multi-field synergy" and "electric field-composite preservation" technologies to further improve preservation effectiveness. b. Developing an intelligent control system for dynamic parameters based on food characteristics to enhance technical adaptability. c. Reducing application costs through modular production of core components and modular equipment design. This paper aims to provide a theoretical reference for constructing a SEF food preservation technology system that is suitable for industrial applications, green and efficient.