As a significant category of plant-based dairy alternatives, nut-based plant milk has attracted extensive attention owing to its abundant high-quality proteins, unsaturated fatty acids, and bioactive components. However, its industrial production is still confronted with a series of challenges in quality regulation. This paper systematically reviews the classification, nutritional value and typical processing technologies of nut-based plant milk. It focuses on prominent problems encountered during processing and their root causes, including poor stability, difficult regulation of flavor and texture, nutritional imbalance, and the challenges in removing allergens and antinutritional factors. Furthermore, it summarizes the latest research advances in novel processing technologies applied to nut-based plant milk in recent years, covering emulsification and stability enhancement technologies, flavor and texture modification technologies, nutrient retention and fortification technologies, as well as allergen control and anti-nutritional substance removal technologies. The aforementioned novel technologies include high-pressure homogenization, ultrasonic treatment, microbial fermentation, enzymatic modification, non-thermal sterilization, and other processes. The purpose of this review is to provide a theoretical basis and technical support for technological innovation and industrial upgrading in this field.

The stability of protein emulsion gels is influenced by multiple factors, such as protein concentration, oil volume fraction, and ionic strength, limiting the widespread application of emulsion gels. In this study, emulsion gels were prepared using soy protein isolate (SPI) and soybean oil (SO) to investigate the effects of SO and NaCl addition on the stability of emulsion gels. Changes in textural properties, gel strength, water holding capacity, oil holding capacity, moisture distribution, rheological properties, microstructure, protein secondary structure, and intermolecular forces were examined, and the emulsion gels were applied to soy protein-based vegetarian luncheon meat. The results showed that appropriate amounts of Na⁺ and soybean oil significantly enhanced the stability of SPI emulsion gels enriched with soybean oil. In particular, with the addition of 30% SO and 0.434 mol/L Na⁺, the gels exhibited optimal water holding capacity (92.92%), oil holding capacity (96.47%), springiness (0.90), and cohesiveness (0.91) (P<0.05). The protein secondary structure shifted from α-helix to β-sheet. SPI, SO, and Na⁺ were pretreated to prepare emulsion gels, which were subsequently incorporated into soy protein-based vegetarian luncheon meat. The pretreated vegetarian luncheon meat exhibited a smooth surface, and its water holding capacity, oil holding capacity and springiness were comparable to those of the control. This study provides theoretical insights for enhancing the stability and gel strength of high-concentration protein-oil emulsion gels and emulsion droplet aggregation-type gels, facilitating their application in soy protein-based vegetarian meat product development.

This study investigated the effects of high hydrostatic pressure (HHP) treatment on the physicochemical properties and microstructure of frozen pea protein gels and elucidated the underlying gelation mechanisms. Heat-induced pea protein gels were subjected to three HHP conditions (100, 300, and 600 MPa for 15 min each) and evaluated in terms of their color, textural attributes, solubility, and subunit composition before and after freezing. Compared with the native pea protein isolate (PPI), HHP-treated gels demonstrated significantly reduced gel hardness, which gradually declined as pressure increased. Dynamic rheological analysis revealed that HHP-treated gels exhibited enhanced elasticity and viscosity, accompanied with a dense and highly homogeneous network structure. The subunit composition involved in gel formation changed notably after HHP treatment, and the number of participating proteins and the content of free sulfhydryl groups decreased with increasing pressure (100 MPa<300 MPa<PPI<600 MPa). The water-holding capacity of HHP-treated gels improved, following the trend of 600 MPa>100 MPa>PPI>300 MPa. Dynamic rheological results further confirmed that in all samples, the storage modulus exceeded the loss modulus, indicating a predominantly elastic gel network. Freezing disrupted the gel structure under all treatments, reducing surface smoothness, and gel hardness before and after freezing decreased progressively with increasing pressure. Soluble protein content followed the order of 100 MPa<300 MPa<PPI<600 MPa. After freezing, the total thiol content at 100 MPa increased by 0.60%, suggesting increased protein participation in gel formation and extensive disulfide bond formation at this pressure. Water distribution and differential scanning calorimetry analyses demonstrated that ice crystal formation at 100 MPa caused minimal structural damage, with only slight alterations in water distribution. The enthalpy change in the HHP-treated gels had decreased significantly compared with that in the control, as follows: 3.54% at 100 MPa, 1.79% at 300 MPa, and 9.46% at 600 MPa. In summary, among gels, the pea protein gel treated at 100 MPa for 15 min had the best freeze resistance. HHP treatment effectively modulates the gelation mechanism of pea protein, promoting the formation of a fine and compact gel network. It also mitigated structural degradation after freezing and enhances the freeze-thaw stability of pea protein gels. These findings provide valuable insights into the application of HHP for the structural modification of plant proteins and the development of high-quality frozen food products.

To construct an efficient and stable delivery carrier for dihydroquercetin (DHQ), DHQ/dual-protein complexes were prepared using soy protein isolate (SPI) and whey protein isolate (WPI) as matrices by adjusting the mass ratios of SPI to WPI at 100:0, 70:30, 50:50, 30:70, and 0:100. The physicochemical properties, structural characteristics, and antioxidant activities of the complexes were systematically investigated. The results showed that the blending ratio of SPI to WPI significantly regulated the properties of the complexes. When the mass ratio of SPI to WPI was 30:70, the particle size of the complex was 171.2 nm, the polydispersity index was 0.22, and the absolute value of Zeta potential was higher than 30 mV, forming a stable colloidal system. Meanwhile, the encapsulation efficiency and loading capacity of DHQ reached 96.06%±1.4% and 0.96%±0.01%, respectively. Structural characterization confirmed that DHQ could bind to the dual-protein via non-covalent interactions such as hydrogen bonds and hydrophobic interactions to form stable complexes. With the increase of WPI proportion, the α-helix content in the complexes increased significantly, while the β-sheet content decreased significantly (P<0.05). Antioxidant assays indicated that the radical scavenging ability of all complexes were significantly superior to those of pure DHQ (P<0.05), and the radical scavenging rate of complexes with SPI proportion ≥50% was higher than 80%. In this study, DHQ/dual-protein delivery carriers were successfully constructed by regulating the mass ratio of SPI to WPI. The complex with SPI:WPI at 30:70 exhibited the optimal physicochemical properties and encapsulation performance.

High-oleic peanut milk meets consumer demand for healthy beverages; however, its stability urgently requires improvement. High-oleic peanuts were used as raw materials to investigate the effects of ultrasonic power (30~270 W) on the physicochemical properties of high-oleic peanut milk, oil bodies, and proteins in this study. The results showed that the influence of ultrasonic on different systems presented a power-dependent effect. As ultrasonic power was 210 W, the high-oleic peanut milk was the whitest, had the highest brightness and the best dispersion stability and thermal stability. The Zeta potential of high-oleic peanut oil bodies decreased and then increased (the lowest Zeta potential of oil body was −17.73 mV at 90 W), while the particle size of oil bodies gradually decreased (the smallest particle sizes of oil bodies were 2.6~2.7 μm at 210 W and 270 W) as the ultrasonic power increased. With increasing the ultrasonic power, the composition of peanut proteins did not change (P>0.05), however, the protein structure gradually became looser (α-helix and β-sheet decreased, β-turn and random coil increased, intrinsic fluorescence decreased). In addition, the protein solubility (95.20%), surface hydrophobicity (bromophenol blue bound was 68.90 μg) and emulsifying properties (emulsifying activity index was 9.70 m²/g, emulsion stability index was 61.40%) were the highest at 210 W ultrasonic. This study indicated that ultrasonic treatment could improve the dispersion and thermal stability of peanut milk, which was closely related to the effects of ultrasonic on oil bodies and proteins. This provides theoretical support and technical parameters for the additive-free processing of high oleic peanut milk beverages.

This study investigated the effects of covalent binding of ferulic acid (FA) on the structure and bioactivity of arabinoxylan (AX). The AX-FA conjugates were prepared using the N,N’-carbonyldiimidazole (CDI) catalysis method. The degree of FA substitution and AX solubility were measured by the Folin-Ciocalteu method and centrifugal precipitation, respectively. The monosaccharide composition of AX was analyzed via acid hydrolysis combined with GC-MS, while its conformational changes were characterized by HPSEC-MALLS. Antioxidant activity was assessed in Caenorhabditis elegans (C.elegans), and intestinal fermentation characteristics were evaluated using an in vitro pig colon digesta model. The results showed that the CDI method achieved a FA substitution degree of 68.1±0.6 mg FA/g, while significantly decreased the solubility of AX (P<0.001). The catalysis process did not alter the monosaccharide composition and the conformation of AX, but caused molecular degradation, reducing its molecular weight from 505.9 kDa to 51.83 kDa. Bioactivity analysis indicated that FA binding enhanced the antioxidant activity of AX in C. elegans, increasing the activities of superoxide dismutase (SOD) and catalase (CAT) by 5.2% and 6.7%, respectively, and reducing reactive oxygen species (ROS) levels by 5.7%. Although FA covalent binding partially weakened AX's intestinal health benefits, the AX-FA complex still promoted the growth of beneficial gut bacteria, including Lactobacillus and Bifidobacterium, while inhibiting harmful bacteria such as Escherichia-Shigella and Streptococcus. Thus, compared to FA and AX monomers, the AX-FA covalent complex possesses both antioxidant and probiotic properties. This study provides valuable insights for the preparation and application of polysaccharide-polyphenol conjugates in product development.

To investigate the effects of ball milling (BM) treated of yeast protein (YP) on the quality properties of fresh noodles, YP powder samples were processed using a planetary ball mill under different conditions (100 r/min for 10 and 40 min, and 500 r/min for 10 and 40 min). The resulting BM-treated YP samples were characterized for their morphology, color, and particle size. These treated YP were then incorporated into wheat flour to prepare fresh noodles, and the appearance, microstructure, cooking properties, texture, sensory attributes, and digestibility of the YP noodles were systematically characterized. The results showed that untreated YP consisted of large, irregular spherical particles with a D_[4,3] of 42.26 μm. In contrast, the YP sample treated at 500 r/min for 40 min exhibited finer, irregular particles, with a significant reduction in D_[4,3] to 5.04 μm (P<0.05). Compared to the control group, the direct addition of untreated YP led to a decline in all noodle quality parameters. However, as the BM energy input increased, the quality of YP noodles gradually improved. Specifically, compared to noodles with untreated YP, noodles containing YP ball-milled at 500 r/min for 40 min demonstrated a color shift from dark yellow to light yellow, a continuous and dense gluten network microstructure, reduced water absorption (from 64.91% to 61.19%) and cooking loss (from 3.30% to 3.05%), increased firmness (from 2.656 N to 2.967 N) and chewiness (from 2.923 J to 3.600 J), and a decreased starch digestibility (from 67.3% to 63.1%). Moreover, these noodles achieved higher sensory scores, characterized by a more elastic texture, smoother surface, and better color acceptance. In conclusion, BM treatment enhanced the applicability of YP in noodles and improved their overall quality. This study provides a theoretical basis for the application of YP in the food industry and offers new insights for developing functional noodle products.

To improve the water solubility and bioavailability of kaempferol (KAE) and enhance its regulatory effect on gut microbiota as a probiotic-related agent, β-cyclodextrin/kaempferol (β-CD/KAE) inclusion complexes were prepared using the stirring solution method. The stability constant was determined using the solubility method, and various techniques including Fourier-transform infrared spectroscopy, scanning electron microscopy, X-ray diffraction, nuclear magnetic resonance, and molecular docking were used for systematic characterization of the inclusion complexes. Furthermore, its antioxidant capacity and stability were assessed, along with evaluations of its probiotic potential through in vitro simulated digestion and fecal fermentation experiments. The results showed that β-CD formed the stable inclusion complexes with KAE at a 1:1 molar ratio (Kc=3852 L/moL), significantly enhancing KAE's water solubility as well as its stability against light, heat, and digestive environments (P<0.05). In vitro digestion experiments, the β-CD/KAE inclusion complexes remained stable during gastrointestinal digestion, showing no significant changes in total sugar or reducing sugar content (P>0.05) and reaching the colon intact. In vitro fermentation revealed that the β-CD/KAE inclusion complexes significantly promoted the production of short-chain fatty acids and lactic acid, while lowering pH levels to stimulate the growth of beneficial bacteria, thus demonstrating good prebiotic activity. In conclusion, the β-CD/KAE inclusion complexes not only improve KAE's physicochemical properties, but also exhibit considerable probiotic potential by modulating gut microbiota composition and promoting beneficial metabolite generation. It holds important application value in the fields of medicine and health.

To investigate the effects of microwave reheating on the quality and flavor components of rice balls, low-field nuclear magnetic resonance (LF-NMR), texture analyzer, X-ray diffractometer (XRD), fourier transform infrared spectroscopy (FTIR), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to analyze changes in physicochemical properties, microstructure, and volatile compounds under different microwave power levels (140, 280, 420, 560, and 700 W). The results indicated that temperature uniformity varied across different parts of the rice balls as microwave power increased. The most uniform heating was achieved at 420 W, with the lowest temperature uniformity coefficient of 0.013. Microwave reheating also affected water distribution: The free water content decreased in the inner layer but increased in the outer layer. At 560 W, the differences in hardness and chewiness between the inner and outer layers were minimized, with values of 2.92 N and 16.09 mJ, respectively. Compared to frozen rice balls, reheated samples showed increased starch ordering, disruption of B-type crystal structures, and reduced crystallinity. As microwave power increased, the crystallinity of starch in the outer layer increased, while no significant change was observed in the inner layer (P>0.05). Short-range molecular order decreased only at higher power levels. Among all tested conditions, rice balls reheated at 560 W exhibited the smallest difference in flavor concentration between the inner and outer layers. In conclusion, the optimal reheating conditions for frozen rice balls are a microwave power of 560 W and a reheating time of 110 s.

To investigate the effects of different Ca²⁺ concentrations (control group, Ca₁ 0.86 mmol/L, Ca₂ 2.58 mmol/L, Ca₃ 17.2 mmol/L, Ca₄ 34.4 mmol/L) on the structure and physicochemical properties of catechin-ovalbumin amyloid fibril hydrogels (C-OVAF), conducted a systematic analysis using techniques such as thioflavin T fluorescence spectroscopy, circular dichroism spectroscopy, rheology, low-field NMR, particle size analysis, Zeta potential measurement, surface hydrophobicity assessment, antioxidant experiments, scanning electron microscopy, and molecular docking. The results showed that, compared with the control group, Ca²⁺ cross-linking significantly altered the secondary structure (α-helix increased from 6% in the control to 12% in Ca₄, β-turns increased from 16% (control) to 29% (Ca₄), β-sheets decreased from 50% (control) to 43% (Ca₄), and random coils decreased from 28% (control) to 15% (Ca₃). As Ca²⁺ concentration increased, the storage modulus (G') first rose and then fell, with the Ca²⁺ group exhibiting the highest G' (indicating the highest network density and elasticity). Low-field nuclear magnetic resonance confirmed an increase in the proportion at this concentration, with significantly optimized water retention, the lowest surface hydrophobicity, and DPPH, ABTS⁺ radicals reached 61.9% and 53.4%, respectively, with optimal antioxidant activity, while the system's particle size and Zeta potential stabilized. Scanning electron microscopy revealed that the Ca₂ group formed a regular, continuous network structure, and molecular docking confirmed that C-OVAF forms complexes via hydrophobic interactions and hydrogen bonding, with Ca²⁺ in the Ca₂ group enhancing intermolecular interactions through coordination. In summary, Ca²⁺ crosslinking significantly improves the structure and properties of C-OVAF hydrogels. A Ca²⁺ concentration of 2.58 mmol/L balances molecular intermolecular forces to simultaneously optimize water retention and antioxidant activity. This study provides theoretical guidance for the performance regulation, preparation optimization, and food processing applications of metal ion-crosslinked polyphenol-protein hydrogels.

This study investigated the effects of glycosylation modifications on the zinc chelation capacity and Escherichia coli inhibitory activity of cod skin peptides, while elucidating the structural and property differences between maltose- and maltodextrin-derived glycosylated cod skin peptide zinc complexes. This study prepared products through Maillard reactions between maltose and maltodextrin with cod skin peptides, which were conducted over a period of 4~7 hours, followed by chelation with zinc ions. The resulting products were characterized by means of liquid chromatography and Fourier-transform infrared spectroscopy, while their antimicrobial activity was evaluated through Oxford cup diffusion assays and minimum inhibitory concentration (MIC) determinations. The results showed that the glycosylation products of the maltose system at 4 h exhibited the strongest zinc chelating ability, with an inhibition zone diameter of 17.35±0.54 mm and a minimum inhibitory concentration (MIC) of 1.10 mg/mL. For the maltodextrin system, the zinc chelating ability of glycosylation products reached the peak at 6 h, accompanied by enhanced antibacterial activity, with an inhibition zone diameter of 18.87±0.56 mm and an MIC of 0.94 mg/mL. Scanning electron microscopy images and cell membrane integrity data indicated that both systems could lyse the cell membrane of Escherichia coli and cause the leakage of intracellular components. In conclusion, both cod skin peptide zinc chelates exert antimicrobial effects by compromising the cell membranes of Escherichia coli. Notably, the maltodextrin-based formulation exhibits enhanced antimicrobial activity, thereby offering a promising foundation for the development of innovative zinc supplements and antimicrobial agents.

To develop a novel protein-polyphenol-based emulsion stabilizer, coconut protein isolate (CPI) was used as the model protein to investigate the effects of covalent conjugation with varying concentration (0.3~0.9 mmol/L) of gallic acid (GA) on its structural characteristics, interfacial behavior, and emulsifying properties. The results demonstrated that GA grafting significantly altered the secondary structure of CPI, the shift in the characteristic peak was observed. Meanwhile, the GA grafting increased the absolute value of the Zeta potential, and reduced the intrinsic fluorescence intensity of CPI. Dissipation quartz crystal microbalance (QCM-D) and interfacial dilatational rheology results revealed that the GA-modified coconut protein (CPI-gallic acid conjugates, CPG) formed viscoelastic interfacial film at the oil-water interface, thereby enhancing the centrifugal stability of the emulsions. As GA concentration increased, the interfacial film formed by CPG became thicker, and the emulsions exhibited smaller and more uniformly distributed droplets with markedly improved stability. These findings provide both theoretical insights and practical guidance for the application of gallic acid in protein-polyphenol-based emulsion systems.

This study investigated the effects of κ-carrageenan (KC) on the structure properties and emulsification stability of myofibrillar protein (MP) from large yellow croaker. Experiments were conducted to analyze the impact of different KC concentrations on the molecular weight distribution, secondary structure, surface hydrophobicity, and active sulfhydryl content of MP. Changes in turbidity, particle size, and Zeta potential of the saline-mediated MP-KC dispersion system were also measured. The results showed that KC addition did not alter on the primary structure of MP. However, different KC concentrations promoted the unwinding of α-helix structures, significantly increasing the proportion of random coils (P<0.05). Surface hydrophobicity and active sulfhydryl content of MP also increased significantly (P<0.05). Turbidity, particle size, and potential analyses revealed that the particle size of the MP-KC dispersions decreased significantly (P<0.05), and the absolute Zeta potential value increased within a certain concentration range. Emulsions prepared from this dispersion system showed significant improvements in clarity index, viscosity, shear resistance, droplet morphology and distribution. The emulsion prepared with 1% KC exhibited the best stability performance. The results preliminarily confirmed that changes in MP structure thus enhanced MP-KC interactions contributed to improved emulsion stability. This study provides a theoretical reference for developing emulsified functional products from large yellow croaker.

To develop an ultrafiltration process for separating α-lactalbumin (α-La) and achieve high-value utilization of by-products, this study employed a small-scale tangential flow ultrafiltration equipment to optimize the process parameters for enriching α-La from whey protein concentrate. Additionally, the study investigated the heat treatment modification of the by-product after α-La separation. The results showed that the optimal conditions for α-La separation were as follows: Feed pH of 6.5, ultrafiltration membrane molecular weight cutoff of 100 kDa, volume concentration factor of 4, operating pressure of 0.3 MPa, and 5 diafiltration cycles. Under these conditions, the ratio of α-La to β-lactoglobulin (β-Lg) in the permeate increased to over 9, a 23-fold improvement compared to the whey protein concentrate. The foaming properties of the β-Lg-rich retentate, remaining after α-La separation, were optimal under heat treatment at 60 ℃ for 10 minutes, with foam ability and foam stability reaching 18.1% and 69.9%, respectively. In contrast, the emulsifying properties were optimal at 80 ℃ for 10 minutes, with emulsifying activity index and emulsifying stability index reaching 77.0 m²/g and 82.8%, respectively. Overall, this study established an optimal membrane separation process for enriching α-La and enhanced the functional properties of the by-product retentate through heat treatment, providing a valuable technical solution for the industrial production of α-La and the comprehensive utilization of by-products.

In order to integrate the natural biofilm of probiotics with microencapsulation technology in a synergistic manner, so as to construct a novel and synergistic probiotic protection strategy. This study aimed to select the optimal combination of bacterial strains from various prebiotic culture media based on their growth rate and ability to form biofilms. The selected strains were then used to prepare single-layer, double-layer, biofilm-like single-layer, and biofilm-like double-layer microcapsules. The protective effects of the freeze-dried microcapsules containing the selected strains on the viability of the probiotics under simulated gastrointestinal conditions and conditions of low temperature storage were investigated. The results showed that the highest growth and biofilm formation was achieved when Lactobacillus fermentum F7 and Bifidobacterium longum B22 were co-cultured in a medium containing 1.5% IMO at a 1:1 inoculation ratio. The particle size was determined to be in the range 2.29~2.45 mm for all four microcapsule types, and viable counts were recorded between 9.58~10.03 lg CFU/g. Stress tests showed that the biofilm-like bilayer microcapsules provided the strongest protection against the compound bacteria, with a survival rate of more than 93% after freeze-drying. Even after storage at −18 ℃ and 4 ℃ for 7 weeks, the viable counts were maintained above 10⁸ CFU/g in the biofilm-like bilayer microcapsules. This study lays the foundation for the development of freeze-dried biofilm-like composite probiotic microcapsules and suggests an effective protective strategy for probiotics under stressful conditions.

This study aimed to develop yak milk Emmental cheese enriched with conjugated linoleic acid (CLA) by incorporating high-CLA-converting lactic acid bacteria and to evaluate the resulting changes in cheese quality and lipid oxidation characteristics. The ripening environment of Emmental cheese was simulated to screen optimal bacterial strains for preparing a direct-to-vat set adjunct culture. Cheese with the adjunct culture served as the experimental group, while cheese without it served as the control group. At 1, 25, 50, 75, and 100 days of ripening, the microstructure, volatile compounds, lipolysis, and fatty acid composition of the cheeses were compared using sensory evaluation, scanning electron microscopy, headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), Soxhlet extraction, and gas chromatography–mass spectrometry (GC-MS). Results showed that Lactobacillus fermentum S57 and Lactobacillus delbrueckii S60, with CLA conversion rates of 15.27% and 15.82%, respectively, were selected as the optimal strains. 2-Nonanone and ethyl lactate were identified as characteristic flavor compounds produced by the high-CLA-converting LAB in the experimental cheese. The casein micelles in the experimental group were finer and had larger gaps compared to those in the control group. As ripening progressed, the fat content in all cheese groups first increased and then decreased, remaining higher at 100 days than at the initial stage. Acid degree value (ADV) and thiobarbituric acid (TBA) value gradually increased with ripening time, and the TBA value of the experimental group remained below 0.5 mg/kg, without producing any off-flavor. The CLA conversion rates in cheeses made with L. fermentum S57 and L. delbrueckii S60 reached up to 6.09% and 7.06%, respectively, both higher than that of the control group. At 25, 50, and 100 days of ripening, significant differences (P<0.05) in the health promotion index were observed between the experimental and control groups, with the experimental group showing a higher level of health promotion. Therefore, the application of high-CLA-converting lactic acid bacteria in yak milk Emmental cheese improves cheese quality and enhances lipid oxidation profiles, indicating promising potential for development and application.

To enhance the quality of Cyperus esculentus L. and diversify its product range while promoting multi-level utilization within its industry, Cyperus esculentus L. meal obtained post-oil extraction was employed as the raw material to develop a probiotic beverage via enzymatic hydrolysis coupled with fermentation. The beverage's quality characteristics were subsequently evaluated. Initially, optimal enzymatic hydrolysis and fermentation conditions were determined based on reducing sugar content and viable probiotic counts as indicators, employing single-factor and orthogonal experimental designs. Changes in physicochemical properties, antioxidant activity, and volatile compound composition during fermentation were monitored. The results indicated that the optimum enzymatic hydrolysis parameters were a cellulase concentration of 4%, a hydrolysis time of 3 hours, a temperature of 55 ℃, and a pH of 5.5. A subsequent verification experiment yielded a reducing sugar content of 5.17 g/L under these optimal conditions. The optimal fermentation conditions were determined to be a temperature of 37 ℃, a duration of 36 hours, a solid-to-liquid ratio of 1:6 (w/v), and an inoculum size of 10% (v/v). A validation experiment using this optimal protocol resulted in a final viable probiotic count of 1.10×10⁹ CFU/mL. Lactic acid fermentation significantly decreased the beverage's pH, total sugar content, and fat content, while markedly increasing soluble dietary fiber content, total phenols, total flavonoids, and reducing sugar content (P<0.05). Consequently, antioxidant activity was significantly enhanced post-fermentation compared to pre-fermentation levels (P<0.05). Noticeable difference was observed in the volatile compound composition between the pre-fermentation and post-fermentation stages. The levels of nitrogen oxides, sulfides, and methyl compounds demonstrated a clear elevation after fermentation, the fermentation process contributed the distinctive flavor profile that was typical of lactic acid bacterial fermentation. The enzymatic hydrolysis coupled with fermentation process significantly improved the flavor profile of Cyperus esculentus L. meal and enhanced its nutritional properties, providing technical reference for the development of novel plant-based probiotic beverages.

This study applied solid-state fermentation with Monascus to black highland barley bran to enhance its utilization. The fermentation process was optimized by monitoring the antioxidant potency composite (APC) index. Comparative analysis of unfermented samples and those from the optimal fermentation time point was conducted using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) to systematically profile volatile flavor compounds and untargeted metabolomes. The results demonstrated that the contents of total polyphenols and total flavonoids exhibited an initial increase followed by a decrease during fermentation. In contrast, compounds including 4-hydroxybenzoic acid, p-coumaric acid, luteolin, and its glycoside derivatives peaked in the unfermented samples and declined continuously thereafter. Levels of cis- and trans-ferulic acid, as well as protocatechuic acid, also showed an initial increase followed by a decrease. Based on the APC assessment, the optimum fermentation duration for black barley bran using Monascus was established at 5 days, achieving an APC of 98.45%. A total of 215 volatile compounds were identified. Fermentation led to significant increases in the relative contents of esters, ketones, alcohols, aldehydes, and phenols. A total of 2914 differential metabolites were identified in the untargeted metabolomics analysis (VIP≥1, FC≥2 or FC≤0.5, and P<0.05). Compared to the unfermented group, 1671 metabolites were significantly upregulated (P<0.05) in the 5-day fermentation group, with the most notable change observed in the content of 8-deoxyanthocyanin. KEGG pathway enrichment and correlation analyses indicated that fermentation effectively enhanced the flavor profile of black highland barley bran, providing a theoretical foundation for its development into functional foods.

This study investigated the regulatory effects of inoculation timing on the quality of navel orange wine in mixed-culture fermentation. Fermentation protocols were established using Saccharomyces cerevisiae and non-Saccharomyces cerevisiae under four modalities: Simultaneous co-inoculation, non-Saccharomyces cerevisiae pre-inoculation, non-Saccharomyces cerevisiae delayed inoculation, and Saccharomyces cerevisiae mono-culture fermentation. Characteristic components and antioxidant activity were systematically analyzed via gas chromatography-mass spectrometry and ultraviolet spectrophotometry. Results demonstrated significant quality modulation by inoculation timing. Mixed-culture fermentation generated 24 additional volatile compounds versus mono-culture. The pre-inoculation group exhibited peak levels of total alcohols at 1500.09 mg/L and total esters at 198.43 mg/L. Total phenolic content reached 753.93 mg GAE/L in the pre-inoculation group, while total flavonoids peaked at 138.30 mg RE/L under simultaneous inoculation. Antioxidant capacity was significantly enhanced in the pre-inoculation group, demonstrating IC₅₀ values of 0.0483 mg/mL for DPPH radical scavenging, 0.071 mg/mL for hydroxyl radical scavenging, and 0.152 mg/mL for ferricyanide reducing power. Sensory evaluation favored the delayed inoculation (DC) and simultaneous inoculation groups (SC), with respective composite scores of 82.13 and 80.13. In conclusion, inoculation timing critically governs flavor quality, functional components, and antioxidant attributes in mixed-culture fermented navel orange wine. Systematic comparison across fermentation modes elucidated yeast interaction mechanisms and quality formation patterns, providing theoretical and empirical foundations for process optimization. This research facilitates value enhancement in citrus wine products and fosters sustainable development in navel orange processing industries.

This study aimed to construct a novel aqueous two-phase system for the efficient separation of albumin components from sheep blood, followed by structural identification and functional characterization of the isolated sheep serum albumin. First, the optimal phase-separation system was screened from seven salts, and then a single-factor experiment combined with a Box-Behnken experimental design was used to determine the optimal process parameters for separating sheep blood albumin using an aqueous two-phase system. The isolated albumin was then characterized by using electrophoresis and spectroscopic techniques. Finally, the emulsification, foaming and gelling properties of albumin from different species were compared to evaluate its application potential in food. The results showed that the ethanol–sodium dihydrogen phosphate combination was the optimal aqueous two-phase system for albumin separation. Under the conditions of 3.8% (w/w) plasma loading, 27.6% (w/w) ethanol, 18.4% (w/w) sodium dihydrogen phosphate, and 2.6% (w/w) sodium chloride, efficient separation of sheep serum albumin was achieved within 30 minutes, yielding a recovery rate of 92.8% and a purity of 93.3%. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD) and fluorescence spectroscopy showed that the molecular weight of the separated sheep blood albumin was about 66 kDa, and the secondary and tertiary structures were consistent with standard albumin. Furthermore, the emulsifying stability, foam stability, and gel strength of the isolated sheep serum albumin were 3.3-, 2.4-, and 3.0-fold higher than those of egg albumin, respectively, demonstrating superior functional properties. This study provides a theoretical basis for the low-cost and high-efficiency recovery of sheep plasma albumin, while also offering critical insights for its advanced processing and potential applications in functional food products.

To simultaneously enrich polyphenols and β-glucan in Lactobacillus-fermented oats and enhance their activity in regulating glucose and lipid metabolism, single-factor experiments and response surface methodology (RSM) were employed to optimize fermentation conditions. Untargeted metabolomics was utilized to analyze the composition and relative abundance of polyphenols in fermented oats. Subsequently, the antioxidant activities of aqueous and ethanolic extracts from fermented oats, as well as their inhibitory effects on key enzymes involved in glucose and lipid metabolism, were evaluated. Furthermore, representative polyphenolic components identified in fermented oats were used as ligands for molecular docking to elucidate the molecular mechanisms underlying the inhibition of these key enzymes. The results demonstrated that fermentation with Lactobacillus kisonensis (JCM 15041) under optimal conditions (inoculum size: 2%, solid-to-liquid ratio: 1:6 g/mL, fermentation time: 6 h, temperature: 30 ℃) significantly increased the β-glucan content in oats by 61.54%, while enhancing the inhibition rates against α-amylase and α-glucosidase by 28.61% and 24.11%. Compared to unfermented oats, both the ethanolic and aqueous extracts of fermented oats exhibited significantly enhanced antioxidant activity (P<0.05) and inhibitory effects on key glucose and lipid metabolism enzymes (P<0.001). Untargeted metabolomics revealed a significant increase (P<0.01) in the abundance of cinnamic acid post-fermentation. Molecular docking using cinnamic acid as the ligand indicated its potential binding modes: Forming two hydrogen bonds (2.1 Å) with Lys-466 of α-amylase (binding energy: −4.59 kcal/mol), two hydrogen bonds (2.2 Å) with Phe-416 and Lys-418 of α-glucosidase (binding energy: −4.43 kcal/mol), and five hydrogen bonds (1.6 Å, 2.1 Å, 2.4 Å, 2.6 Å, and 2.8 Å) with Pro-430, Arg-457, and Glu-458 of pancreatic lipase (binding energy: −5.77 kcal/mol). These interactions suggested that cinnamic acid likely inhibits enzyme activity by affecting the substrate-binding domain and catalytic active site. In conclusion, this study established a Lactobacillus-fermentation process capable of significantly enriching oat polyphenols and β-glucan. The resulting fermented oat extracts possessed potent in vitro antioxidant activity and significant potential for regulating glucose and lipid metabolism.

This study aimed to optimize the ultrasound-assisted aqueous two-phase extraction (UATPE) process of Anemarrhena asphodeloides polysaccharide (AAPs), separate and purify the crude AAPs by different column chromatography techniques to obtain a uniform polysaccharide fraction (AAPs-1-SG), and characterize its structure. The effect of AAPs-1-SG on the viability of RAW264.7 cells was determined by the MTT method. The neutral red method was used to evaluate the effect of AAPs-1-SG on the phagocytic activity of RAW264.7 cells, and the effects of AAPs-1-SG on the levels of NO, IL-1β, IL-6 and TNF-α in RAW264.7 cells were investigated. The results showed that the process parameters of UATPE polysaccharide from Anemarrhena asphodeloides were obtained as follows: Ammonium sulfate mass fraction of 24%, ultrasonic power of 400 W, ethanol volume fraction of 45%, and solid-to-liquid ratio of 1:20 g/mL, and the yield of AAPs was 12.17%±0.25%. Ultraviolet spectral scanning revealed that AAPs-1-SG had no proteins or nucleic acids. FT-IR showed that AAPs-1-SG exhibited typical infrared absorption characteristics of polysaccharides and possessed α and β types glycosidic bonds. AAPs-1-SG was mainly composed of Glc, Ara, and Man, and its molecular weight was 11298 Da. Scanning electron microscopy and atomic force microscopy observed that AAPs-1-SG presented irregular sheet-like and porous structures. In addition, AAPs-1-SG could markedly increase the viability and phagocytic activity of RAW264.7 cells, and significantly improve the levels of NO, IL-1β, IL-6, and TNF-α (P<0.05), further revealing that AAPs-1-SG had better immunomodulatory activity. The findings can provide an important method for the efficient extraction of natural polysaccharides and also offer significant references for the development and utilization of AAPs.

To investigate the effects of different drying methods on the quality of Tanyang Gongfu black tea, five drying processes were employed in this study: Vacuum-freeze drying (FD), hot-air drying (HD), hot-air-vacuum-freeze combined drying (HFD), vacuum-freeze-hot-air combined drying (FHD), and microwave drying (MD). The five dried tea samples were compared by combining sensory evaluation, physicochemical component determination, aroma compound detection, and chemometric analysis. The results indicated that the Tanyang Gongfu black tea was characterized mainly by sweet floral aroma and sweet mellow taste. Among them, the FHD sample was characterized by a pure, sweet, refreshing taste and a pronounced sweet floral aroma, achieving the highest sensory score (90.90 points). Significant differences were observed in the quality components of the tea samples subjected to different drying methods. FD treatment was found to be conducive to increasing the thearubigins content (3.08%). The free amino acid (6.69%) and tea polyphenol (12.28%) contents in the FHD sample were significantly higher than those in the other groups (P<0.05). The highest water extract content (38.23%) was found in the HFD sample. Soluble sugars (44.34 mg/g) in the HD sample were found to contribute to its sweet mellow taste characteristic. Flavonoids were maximally retained (24.61 mg/g) in the MD sample. A total of 99 aroma compounds were detected in the five tea samples, mainly including aldehydes, esters, and alcohols. The FD sample possessed unique grassy and floral characteristics, mainly contributed by hexanal (OAV=33.51), linalool (OAV=75.45), and geraniol (OAV=239.77). The sweet and honey-like aroma characteristics of the HD sample were associated with the enrichment of isovaleraldehyde (OAV=254.73) and phenylacetaldehyde (OAV=41.44). Geraniol (OAV=210.22) was identified as the characteristic aroma compound for the FHD treatment. Geraniol (OAV=130.04) and isovaleraldehyde (OAV=122.23) were determined to be the main aroma-contributing components for HFD. Nonanal (OAV=71.89) was identified as the key aroma component for MD treatment. This study systematically elucidated the influence of different drying processes on the quality of Tanyang Gongfu black tea, providing a theoretical basis for optimizing black tea processing technology.

In this study, the process of preparing microcapsules using a vacuum freeze-drying technique, with gum arabic/maltodextrin as the wall and anthocyanins derived from grape-skin pomace as the core materials, was optimized. The stability of the microcapsules under various temperature, light, and oxygen conditions was investigated before and after encapsulation. Single-factor experiments were conducted using the encapsulation rate as the indicator to evaluate the effect of the core-to-wall ratio, gum arabic-to-maltodextrin ratio, embedding temperature, and embedding time on the encapsulation performance of anthocyanins. The optimal encapsulation process was refined using the response surface methodology. The results indicated that the optimal process parameters were a core-to-wall ratio of 1:3.3, a gum arabic-to-maltodextrin ratio of 1:3.3, an embedding temperature of 41 ℃, and an embedding duration of 30 min. The encapsulation efficiency of the microcapsules was 98.48%±0.03% under this process. The surface of the anthocyanin microcapsules exhibited amorphous, concave-convex, and wrinkled structures. Fourier-transform infrared spectroscopy and X-ray diffraction revealed that the anthocyanins could be encapsulated by gum arabic and maltodextrin, with an average encapsulated particle size of 1.0213 μm, a distribution index of 0.456, and an average potential of −13.70 mV. Investigating the effect of natural light, temperature, and oxygen on the stability of anthocyanins showed that the microencapsulated anthocyanins were more stable than their unencapsulated counterparts. In conclusion, the microcapsule preparation process is feasible and exhibits high encapsulation efficiency, which can effectively enhance the stability of anthocyanins. This study provides a theoretical basis and technical reference for the high-value utilization of grape-skin pomace by-products and the stabilization application of anthocyanins in the food industry.

In this study, the effects of electron beam irradiation (EBI) on the edible quality and functional properties of mung bean paste were investigated. Key parameters of the extraction process, including soaking time and temperature, solid-to-liquid ratio, and cooking time, were optimized. Subsequently, the mung beans were treated with EBI at doses ranging from 0 to 20 kGy. The yield, quality attributes (proximate composition, texture, rheological properties, oil-holding capacity, and color parameters), and functional characteristics (total flavonoid content, total phenolic content, and antioxidant activity) of the resulting mung bean paste were measured. The optimal extraction conditions were soaking at 40 ℃ for 6 h with a solid-to-liquid ratio of 1:6 (g:mL) and a cooking time of 35 min. Under these conditions, the paste yield reached 67.57%. After EBI treatment, the yield initially remained stable before decreasing. No significant changes were observed in moisture, total starch, crude protein, and crude fat, while a minor reduction was found in amylose content. However, hardness, chewiness, storage modulus (G'), and loss modulus (G'') decreased significantly with increasing irradiation dose, while oil-holding capacity showed a dose-dependent increase. The L^* and b^* values did not significantly change. However, the a^* value was notably increased at doses exceeding 12 kGy. In addition, while total flavonoid content remained unchanged, total polyphenol content and the DPPH and ABTS⁺ radical scavenging capacities exhibited increasing trends. This study provides technical support to improve the processing efficiency and product quality of mung bean paste, and also lays the foundation for the application of EBI technology in legume processing.

This study aimed to optimize the ultrasound-assisted macroporous resin purification process for Abelmoschus manihot (L.) leaf flavonoids (AMLF) and investigate their regulatory effect on intestinal microbiota in mice. Optimal adsorption rates were determined by evaluating ultrasound power, temperature, time, and sample loading concentration, while desorption efficiency was optimized via ultrasound power, temperature, time, and ethanol volume fraction. The final purification protocol was established by integrating both adsorption and desorption performance. The normal mice were gavaged with AMLF at doses of 80, 160, or 320 mg/kg for 35 days. Biomarkers including total antioxidant capacity (T-AOC), catalase (CAT), malondialdehyde (MDA), superoxide dismutase (SOD), and secretory immunoglobulin A (sIgA) in intestinal tissues, as well as serum interleukin-1β (IL-1β), interleukin-2 (IL-2), and immunoglobulin G (IgG) levels, were measured. Intestinal microbiota composition and fecal short-chain fatty acids (SCFAs) were analyzed respectively. The results indicated that HPD500 macroporous resin under adsorption conditions (150 W ultrasound power, 25 ℃, 60 min, 1.3 mg/mL loading concentration) achieved the highest adsorption rate (51.76%). Optimal desorption was attained at 180 W ultrasound power, 45 ℃, 30 min, and 70% ethanol, yielding a desorption rate of 84.65%. Under this protocol, AMLF purity increased to 36.72%. Compared with the control group, the intestinal CAT activity in mice of the high-dose group (320 mg/kg) was significantly elevated by 67.43% (P<0.05), whereas the MDA content was markedly reduced by 50.41% (P<0.05). AMLF treatment enhanced intestinal microbiota diversity, upregulated the relative abundance of beneficial bacteria (e.g., Lactobacillus and Prevotellaceae_UCG_001), and promoted SCFA production. In summary, the ultrasound-assisted macroporous resin technology, characterized by its greenness, low energy consumption, and scalability, effectively enhances the purity of AMLF. Moreover, AMLF modulates immune function, enhances antioxidant capacity, alters the structure of intestinal microbiota and the composition of metabolites, and promotes intestinal health. These findings collectively lay a theoretical foundation for the development of A. manihot (L.) leaf resources and their application in the food industry.

This study utilized Xinjiang Bosten Lake grass carp as the raw material, and the ultrasound-assisted vacuum marination method was employed to enhance the deep processing utilization rate and flavor quality of grass carp. Single-factor experiments and fuzzy mathematics sensory evaluation combined with response surface analysis were used to optimize the marination process conditions. Headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to analyze the effects of different drying methods, including cold air and hot air, on the volatile flavor components of grass carp blocks. The results showed that the fuzzy mathematics sensory score reached 87.6 with an ultrasound power of 200 W, a vacuum pressure of 0.06 MPa, an ultrasound time of 30 min, and a salt addition of 1.5%, indicating that the dried fish had good quality under these optimal conditions. 126 volatile components were detected in the cold-air-dried and hot-air-dried samples by HS-SPME-GC-MS. The variable importance in the projection (VIP) of the partial least squares-discriminant analysis (PLS-DA) model, combined with heatmap analysis, showed significant differences in fish meat flavor under different drying methods. Eight differential flavor compounds with VIP>1 that exhibited higher levels under cold air drying were identified, mainly including aromatic hydrocarbons, alkanes, and pinenes. In contrast, 15 compounds were identified in the hot air drying method, including esters, ketones, alcohols, and terpenes. There were various types of flavor compounds in hot air-dried grass carp, among which the content of esters and alcohols was significantly higher than that in the cold air drying method, adding fruity and fatty aromas to grass carp samples, and the overall flavor characteristics are richer and more intense. This study provides a reference for optimizing the drying process, flavor analysis, quality improvement, and product upgrading of local specialty dried grass carp.

Chicken meat was widely favored by consumers for its excellent texture and reasonable price. However, the frequent occurrence of white striping (WS) myopathy significantly impacted its quality and marketability. In this study, the comprehensive myopathy index (CMI) was developed as a quantitative predictor of WS myopathy using multiple physicochemical parameters, including pH, shear force, cooking loss, drip loss, and color. In combination with hyperspectral imaging (HSI), a CMI prediction model was developed to achieve rapid and non-destructive identification of WS myopathy. To address the limitation of insufficient samples, a regression generative adversarial network (RGAN) was proposed. Spectral data and the corresponding CMI values were generated simultaneously. And the generated data were highly consistent with the real data in spectral features, t-distributed stochastic neighbor embedding (t-SNE), and CMI values. The comparison of models showed that the convolutional neural network regression (CNNR) model achieved the best performance (\begin{document}$R_{\mathrm{p}}^2 $\end{document} of 0.835, RMSEP of 0.057) when 300 generated samples were added. This result confirmed the effectiveness of RGAN in improving modeling accuracy and generalization. In conclusion, the proposed CMI prediction method integrating HSI with RGAN enabled accurate quantification of WS myopathy in chicken breast. It would also provide an effective solution for intelligent detection under limited sample conditions.

To explore the metabolic differences of flavonoids among three varieties of Actinidia arguta ('Longcheng 2', 'L133' and '909'), and identify the core differential metabolites and key metabolic pathways, this study employed a widely targeted metabolomics approach to conduct qualitative and quantitative analysis of flavonoids in the mature fruits of the three varieties. Principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares-discriminant analysis (OPLS-DA) were combined to screen differential metabolites, and pathway enrichment analysis was performed using the KEGG database. The results showed that a total of 286 flavonoids belonging to 11 categories were detected, among which flavonols were the most abundant (118 species, accounting for 41%). PCA and HCA results indicated significant differences in flavonoid composition among the three varieties, each containing characteristic and highly enriched flavonoid components. Specifically, 'Longcheng 2' exhibited the highest contents of quercetin-5,4'-di-O-glucoside, delphinidin-3-O-(6-caffeoyl-β-D-glucoside), and tricin-7-O-glucuronide, which possess strong antioxidant and anti-inflammatory activities, highlighting its potential for developing functional products. 'L133' had the highest levels of luteolin and its derivatives, contributing to its unique flavor profile and suitability for processed flavor products. '909' showed the highest anthocyanin content, which imparted vivid coloration to the fruit, making it advantageous for developing functional dried fruits or dietary supplements. These characteristic metabolites might serve as key markers for variety differentiation. KEGG enrichment analysis revealed that the differential flavonoids were mainly enriched in the isorhamnetin-O-glycoside biosynthesis pathway, flavonoid biosynthesis pathway, and kaempferol aglycone biosynthesis Ⅱ pathway. This study provides theoretical support and data references for the variety breeding of A. arguta, the precise development of flavonoids, and the research and development of functional foods.

Pyropia yezoensis exhibited the characteristic of multiple harvests, and its quality was closely associated with the harvest period. Odor served as a crucial criterion for evaluating the quality of Pyropia yezoensis. To investigate the mechanism by which harvest period affected the odor of Pyropia yezoensis, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was utilized, with cyclohexane used as the internal standard, to determine the volatile organic compounds (VOCs) that contributed to the odor of Pyropia yezoensis from the first to the fifth harvest period. Simultaneously, an electronic nose was employed to detect the odor profiles of Pyropia yezoensis at different harvest periods. The obtained data were then subjected to principal component analysis (PCA) and orthogonal partial least squares discrimination analysis (OPLS-DA) for in-depth exploration. The results indicated that 49, 42, 40, 52 and 47 kinds of VOCs were respectively detected in the first to the fifth harvest Pyropia yezoensis. In total, 71 kinds of VOCs were identified. These VOCs mainly consisted of hydrocarbons (18 kinds), aldehydes (24 kinds), and ketones (10 kinds). Benzaldehyde, safranal, β-cyclocitral, β-ionone, epoxy-β-ionone, α-ionone, 3,5-octadien-2-one, 1-octen-3-ol, dihydroactinidiolide, 8-heptadecene, eicosane, and 1-bromo-5-heptadecene were the common and relatively high-proportion VOCs in Pyropia yezoensis at various harvest periods. The variations in the relative contents of VOCs among different harvest periods of Pyropia yezoensis mainly stemmed from 8-heptadecene, eicosane, dimethyl sulfide, 1-bromo-5-heptadecene, β-ionone, nonanal, (E)-cyclododecene, α-ionone, pentadecanal, 3,5-octadien-2-one, epoxy-β-ionone, dihydroactinidiolide, hexanal, and octanal. The odor characteristics of Pyropia yezoensis encompassed floral, fruity, woody, grassy, and fishy notes. Specifically, the odor of first-harvest Pyropia yezoensis was more intense, the fishy odor of third-harvest Pyropia yezoensis was milder, while fourth-harvest and fifth-harvest Pyropia yezoensis exhibited more unpleasant odors, such as the pungent odor associated with lipid oxidation, as well as the characteristic sulfurous and fishy odors imparted by dimethyl sulfide. The electronic nose was basically capable of discerning the odor differences among first-harvest to fifth-harvest Pyropia yezoensis. This study indicates that the VOCs profile—including both qualitative composition and quantitative abundance—in Pyropia yezoensis exhibits significant temporal variation across successive harvests. Specifically, samples from the first to the third harvest period are characterized by favorable olfactory attributes, whereas those from the fourth and fifth harvest period to develop off-odors and demonstrate a marked decline in overall quality.

To screen Camellia oleifera germplasm resources with rich aroma profiles, the aroma components of six cold-pressed Camellia oleifera seed oils were compared, with 'Cenruan 2' serving as the control, and a comprehensive evaluation was conducted by integrating aroma radar charts, relative odor activity values (ROAV), and principal component analysis (PCA). The results indicated that the aroma quality of the Camellia oleifera seed oils derived from the six superior seedlings was superior to that of 'Cenruan 2'. A total of 30 aroma compounds were identified. Among them, 'Heizi 2' exhibited the most diverse aroma types and the highest total aroma content. Notably, its aldehyde content, predominantly furfural, was significantly higher than that of the other C. oleifera seed oils. The seed oils of 'Daguo', 'Heizi 1', and 'Heizi 2' had similar and relatively high contents of pyrazine compounds, and all were rich in 2-methylpyrazine and 2,5-dimethylpyrazine. In contrast, 'Cenruan 2' had fewer types and lower contents of all aroma compounds. The aroma radar chart indicated that 'Heizi 2' presented a combination of almond, roasted nut, floral-fruity, and grassy aroma, therefore exhibiting intense and diverse aroma characteristics; 'Daguo' was dominated by a fruity aroma; 'Heizi 1' emphasized roasted nut and floral-fruity aromas; 'Heizi 3' and 'Gaoyou' were primarily characterized by fruity aroma; 'Honghua 1' exhibited floral, fruity, almond, and roasted nut aromas, which were less intense than those of 'Heizi 2'. Principal component analysis (PCA) showed that 'Heizi 2' had the highest comprehensive score, followed by 'Heizi 1' and 'Daguo'. In conclusion, all six superior seedling strains exhibited excellent aroma quality, among which 'Heizi 2', with its rich aroma profile, can serve as high-quality material for the breeding of aroma-type Camellia oleifera.

Taihang chicken (TH), an indigenous Chinese breed, was highly valued for its rich flavor. However, its comprehensive characterization remained limited compared with that of commercial, white-feathered broilers (e.g., Lifeng chicken, LF). In this study, we evaluated the nutritional, edible, and volatile flavor profiles of TH and LF breast meat. The results revealed that although TH displayed higher press loss (P<0.05) and cooking loss (P<0.05), it exhibited superior redness (P<0.05) and higher protein content (P<0.05). In addition, it was rich in two branched-chain amino acids, namely leucine (P<0.05) and isoleucine (P<0.05). Volatile compound analysis using GC-Q-Orbitrap-MS identified 205 compounds, with aldehydes dominating both breeds. Odor activity value (OAV) calculations highlighted 14 aroma-active compounds (OAV≥1) significantly enriched in TH (P<0.05), imparting fatty and roasted notes. The unique flavor and nutritional advantages of TH underscored its potential as a premium poultry product. This study provides insights into developing flavor-oriented branding strategies and enhancing the market competitiveness of indigenous chicken breeds.

To investigate the flavor quality characteristics of broken black tea from different regions, representative samples from four regions, namely, Yunnan, Guangxi, Guizhou, and Hubei, were selected to analyze the quality differences of broken black tea from different origins employing sensory evaluation, chemical composition and aroma compound detection, combined with chemometric methodologies, taste activity value (TAV), and odor activity value (OAV). Results showed that significant disparities existed in the taste and flavor quality components of broken black tea across different regions. For instance, the Yunnan sample had the highest sensory evaluation scores, while the Hubei sample had the highest contents of caffeine (1.47%) and water extract levels (51.01%). The Guangxi sample exhibited elevated concentrations of tea polyphenols (17.28%), total catechins (10594.58 μg/g) and free amino acids (17913.09 μg/g) relative to other regions. Moreover, 13 substances-caffeine, epigallocatechin (EGC), epigallocatechin gallate (EGCG), epicatechin (EC), epigallocatechin gallate (ECG), catechin gallate (CG), catechin (C), isoleucine, lysine, aspartic acid, glutamic acid, alanine, theanine (TAV>1) -were identified as the main contributors to the taste substances. A total of 76 aroma components were identified across the samples, with alcohols and aldehydes emerging as the primary aroma constituents, while the Guizhou sample had the highest content of aroma components (4898.50 μg/kg). Notable contributors to the sweet and floral aroma of broken black tea included linalool, hexanal, trans-nerolidol, myrcene, 3,5-octadien-2-one, β-ionone, benzaldehyde, benzyl alcohol, and β-cyclocitral, 9 components (OAV>10). The Guangxi and Yunnan samples derived their rich floral and sweet aroma from methyl linalool and 3,5-octadien-2-one (OAV>100), respectively. Characteristic aroma substances were also observed, with cis-4-heptenal distinguishing the Guizhou sample. Additionally, the combined aroma compositions of the two groups of broken black tea samples from Hubei and Yunnan were relatively similar. Overall, this study provides a comprehensive analysis of flavor and quality in broken black tea across different regions, which enhancing the understanding of its quality components.

To investigate the impact of drying methods on the volatile profile of Argopecten irradians concentricus, fresh scallops (FS) was compared with samples processed by natural drying (ND), hot-air drying (HAD) and vacuum drying (VD). Odor characteristics and volatile organic compounds (VOCs) were comprehensively analysed by electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). The results showed that E-nose clearly discriminated the odour patterns of the differently dried scallops, with ND and HAD showing partial overlap. GC-IMS fingerprints revealed that ND was characterized by 1-octen-3-ol, 2-methylpyridine, 2,6-dimethylpyridine, 4-methylthiazole, and dimethyl trisulfide, whereas HAD and VD were dominated by ketones such as 5-methyl-3-heptanone, 2-methyl-3(2H)-furanone and 4-hydroxy-4-methyl-2-pentanone. Two-dimensional maps indicated that drying increased both the number and abundance of volatiles (ND>HAD>VD). GC-MS analysis demonstrated that the drying method markedly influenced the VOC profiles of scallops, with 32, 26, and 16 compounds detected in the ND, HAD, and VD groups, respectively. Aldehydes rose from 13.79% in fresh scallops to 18.39%, 24.45%, and 19.37%, whereas alcohols declined from 33.91% to 21.30%, 19.09%, and 13.84%. ROAV analysis further pinpointed ten key aroma-active compounds, mainly aldehydes and ketones, with decanal and benzaldehyde shared across all treatments, contributing floral, fruity, and nutty notes. ND and VD were typified by citrus and floral-like aromas, while HAD was characterized by floral-fruity and woody notes. This study elucidates the composition and aroma characteristics of VOCs in scallops under different drying methods and provides a theoretical foundation for flavor regulation and aroma enhancement in dried scallop processing.

Objective: This study aimed to elucidate the temporal characteristics, physiological responses and interactive relationships of Penicillium pathogens in Gonggan mandarin (Citrus reticulata 'Gonggan') fruits, thereby providing a theoretical basis for targeted preservation technologies. Methods: Experiment 1 involved observing storage diseases in Gonggan mandarin fruits, while experiment 2 focused on the physiological responses of the fruits to Penicillium inoculation. In the Penicillium inoculation experiment, three major pathogenic fungi—Penicillium digitatum (Pd), P. italicum (Pi), and P. expansum (Pe)—were isolated and identified from Gonggan mandarin fruits in the Xijiang River Basin of Guangdong Province and used as pathogen material. A total of seven treatments were set up, including single and combined inoculations, along with two control groups (CK1: Fruits immersed in 0.1% NaClO solution for 3 min; CK2: Peel wounded but not inoculated). Disease symptoms were dynamically observed, incidence rate (IR) and disease index (DI) were statistically calculated, fruit storage quality was analyzed, reactive oxygen species metabolism indicators and defense enzyme activities were measured, and a disease-physiology regression model was constructed. Results: During the storage of Gonggan mandarin fruits, green mold was the predominant disease, exhibiting a higher severity than blue mold, with complex infections being commonly observed. In single inoculation treatments, Pi and Pe developed symptoms earlier, but Pd exhibited faster spread and stronger infectivity, with a significantly higher incidence rate (IR) than Pi and Pe just 4 days after inoculation. Following combined inoculation, the DI of the triple mixed inoculation (Pd+Pi+Pe) was lower than that of the (Pd+Pi) combination (P<0.05), indicating that interspecific competition among Penicillium species significantly delayed disease progression. Fruit injury significantly promoted quality deterioration in Gonggan mandarin fruits, resulting in a substantial increase in weight loss rate, and it also induced H₂O₂ accumulation and a significant rise in CAT activity (P<0.05). Pathogen infection induced severe oxidative stress and a disrupted defense enzyme system in Gonggan mandarin fruits, which was manifested by a substantial increase in the generation rate of O₂⁻· and the contents of H₂O₂ and malondialdehyde (MDA); In contrast, the activities of phenylalanine ammonia-lyase (PAL) and catalase (CAT) were significantly inhibited, exhibiting a highly significant negative correlation with disease severity indices IR and DI (P<0.01). Conclusion: During the storage of Gonggan mandarin, green mold was the dominant disease, often accompanied by complex infections. Mechanical damage accelerated fruit decay by facilitating the infection of Penicillium spp. As the predominant pathogen, Penicillium digitatum drove oxidative damage and quality deterioration in the fruit through sustained suppression of PAL activity and induction of CAT activity collapse. Moreover, interspecific competition among Penicillium species mitigated disease development in Gonggan mandarin.

The present study aimed to investigate the synergistic effects of nitric oxide combined with clove essential oil on the postharvest storage quality of peach fruit. The harvested peaches were treated with the sodium nitroprusside and clove essential oil using atomized fumigation. The firmness, ethylene release rate, decay index, titratable acid content, soluble solid content, cell wall polysaccharide contents, cell wall degradation enzymes activity, defense-related enzymes activity, tissue structure and cell wall ultrastructure were analyzed in peaches during the storage period at 0 ℃. The results indicated that the combined atomized fumigation treatment had a better preservation effect on peaches, in comparison with the nitric oxide or clove essential oil alone. The decay index of peach fruit treated with the combined treatment was only 9.25% during the 35 d of storage. The ethylene release rate of combined treatment was reduced by 34.88% while the firmness, titratable acid, and soluble solid contents of peaches fruit was increased by 22.01%, 31.68% and 5.90%, respectively, when compared to the untreated fruit on day 35. Furthermore, the combined treatment inhibited the activities of polygalacturonase, pectin methylesterase, cellulase and β-galactosidase activities. The water-soluble pectin content of combined treatment was reduced by 21.88% compared to the control group. The contents of chelate soluble pectin, sodium carbonate-soluble pectin, hemicellulose and cellulose components increased by 23.40%, 21.31%, 36.62% and 39.89% respectively, thereby maintaining the integrity of the cell wall structure and delaying the fruit softening. We found that combined treatment enhanced the defense enzyme activities of phenylalanine ammonia-lyase, and 4-coumarate coenzyme A ligase activities. Cinnamate-4-hydroxylase activity of combined treatment was 15.71% higher than that of the treatment with nitric oxide alone and 20.98% higher than that of the treatment with clove essential oil alone, enhancing the disease resistance of the fruit. Therefore, the nitric oxide combined with clove essential oil through atomized fumigation can effectively maintain the quality of peaches during low-temperature storage, providing a theoretical basis for the development of quality control technologies for postharvest peaches.

To evaluate the effectiveness of different preservatives on the postharvest quality of ginger, treatments involving chlorine dioxide (ClO₂), ascorbic acid (V_C), cinnamaldehyde (CA), and a combined treatment (ClO₂+V_C+CA) were applied separately. The ginger was stored under refrigerated conditions (13±0.5 ℃, 90% relative humidity), and the impact of these treatments on the physicochemical properties and related enzyme activities of ginger was assessed. Flavour profiles were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that all preservative treatments significantly delayed the deterioration of ginger quality (P<0.05), with the combined treatment demonstrating a synergistic effect. After 120 days of storage, the water loss rate of ginger was reduced by 57.67% compared to the control (CK). The activities of phenylalanine ammonia-lyase (PAL), superoxide dismutase (SOD), and catalase (CAT) increased by 7.78%, 11.22%, and 28.61%, respectively, while polyphenol oxidase (PPO) and peroxidase (POD) activitie significantly decreased (P<0.05). Retention of gingerol, protein, and polysaccharides improved by 31.65%, 35.47%, and 40.02%, respectively, compared to the control. Moreover, GC-IMS combined with principal component analysis revealed clear differences in volatile profiles among the various treatment groups. The combined treatment promoted the accumulation and retention of important aroma compounds, including green aromas (citral), fruity aromas (β-laurene), and spicy aromas ((E,E)-2,4-hexadienal). In conclusion, the combined preservation approach proved to be an effective strategy for maintaining post-harvest ginger quality by boosting antioxidant enzyme activity and minimizing aroma volatile loss. This research offers a theoretical basis and technical reference for developing ginger preservation technologies.

Objective: To investigate lipid changes during the storage of barley flour, the oxidative patterns of lipids and lipase activity, and their interactions, thereby elucidating the reaction mechanisms underlying oxidative deterioration. Methods: Oxidative stability was evaluated by measuring fatty acid content, lipase activity, and malondialdehyde (MDA) value in barley flour stored for 28 days under high-temperature/high-humidity (HH), normal-temperature/normal-humidity (NN), and low-temperature/low-humidity (LL) conditions. Lipid composition changes were monitored using ultra-performance liquid chromatography-quadrupole/electrostatic field orbitrap high-resolution mass spectrometry (UPLC-Q-Exactive Orbitrap MS/MS) to monitor lipid composition changes. Results: Under LL and NN conditions, changes in fatty acid value, lipase activity, and malondialdehyde value were relatively slow; After 28 days of storage under HH conditions, the fatty acid value increased from 91.08±1.33 mg/100 g to 136.26±2.62 mg/100 g, lipase activity rose from 41.04±0.58 mg/g to 47.91±0.61 mg/g, and malondialdehyde value increased from 45.41±2.10 nmol/g to 79.97±1.37 nmol/g. Lipidomics analysis identified 234 lipid molecules across 23 subclasses, including 176 significantly altered lipids. Correlation analysis revealed positive correlations between lipase activity and sterol lipids (STs), fatty acids (FAs), and glycerolipids (GLs). Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that barley lipids under HH conditions underwent significant changes with prolonged storage. Among these, triglycerides (TG) and diglycerides (DG) exhibited the highest susceptibility to oxidation and could serve as biomarkers distinguishing fresh barley from oxidized barley. Conclusion: Significant differences exist in barley flour lipids before and after storage. Enhancing storage stability by reducing lipase activity provides a theoretical basis for establishing barley shelf-life standards.

Objective: To investigate the regulatory effects of GPA on serum differential metabolites and elucidate the underlying mechanisms in D-Gal-induced aging mice. Method: The aging model was established through injection with D-Gal, and the administration group given GPA treatment simultaneously. The spatial cognition and memory ability was determined by Morris water maze test (MWM). Then detect mice serum antioxidant enzyme activity and lipid peroxide levels with the kit method. And Non-targeted metabolomics analysis of mice serum using UPLC-QTOF/MS. Results: Compared with the model group, GPA could shorten the escape latency of aging mice with various degrees, and the mice of GPA group spent significantly more time in the target quadrant. GPA (50 mg/kg) could increase mice serum activities of SOD (P<0.01), GSH-Px (P<0.01), and CAT (P<0.01) and reduce the level of MDA (P<0.01) in the serum of aging mice. In the serum of mice in the GPA group, 18 classes of differential metabolites were upregulated, and 6 classes were downregulated. KEGG pathway enrichment analysis indicated that the differential metabolites were mainly enriched in inositol phosphate metabolism, steroid hormone biosynthesis, glutathione metabolism and primary bile acid biosynthesis metabolism pathways, etc. Conclusion: Oxidized glutathione, 18-hydroxycorticosterone, inositol-1,3,4,5-tetraphosphate, and D-inositol-1,4,5,6-tetraphosphate which may be important metabolites related to improve oxidative damage. This confirms that GPA could alleviate oxidative damage in aging mice, which may be related to enhancing the endogenous antioxidant system and the regulation of inositol phosphate metabolism, steroid hormone biosynthesis, glutathione metabolism and primary bile acid biosynthesis metabolism pathways, etc.

To elucidate the composition of chlorogenic acid homologs and anthocyanins in blueberry extracts and their protective effects on human L-02 hepatocytes, the present study utilized organic solvent extraction and macroporous adsorption resin separation to prepare chlorogenic acid extracts (CGAE) and anthocyanin extracts (ANTE) from 15 blueberry samples of distinct cultivars, origins, and geographical locations. In vitro experiments were conducted to assess free radical scavenging capacity and evaluate the activity of antioxidant enzymes in L-02 hepatocytes. The results showed that chlorogenic acid>neochlorogenic acid>cryptochlorogenic acid>isochlorogenic acid B>isochlorogenic acid A>isochlorogenic acid C and delphinidin>petunidin>peonidin>malvidin>cyanidin in the average content of chlorogenic acids and anthocyanins in 15 blueberry samples. Correlation analysis showed that the contents of chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid were significantly negatively correlated with DPPH and ABTS⁺ radical scavenging rates, and significantly positively correlated with FRAP and RP. The contents of delphinidin-3-galactoside and delphinidin-3-arabinoside were significantly positively correlated with FRAP and RP, and negatively correlated with ABTS⁺ radical scavenging rate, but only the correlation for delphinidin-3-arabinoside was significant. In contrast, delphinidin-3-glucoside was significantly positively correlated with ABTS⁺ radical scavenging rate, and significantly negatively correlated with FRAP and RP. Among cyanidin, petunidin, peonidin, and malvidin, only cyanidin-3-glucoside was significantly negatively correlated with FRAP and RP, while petunidin-3-galactoside and petunidin-3-arabinoside were significantly positively correlated with FRAP and RP. The results indicated that the active component content and antioxidant activity of blueberries varied significantly depending on the different cultivars, growing regions, and geographical origins. Principal component analysis (PCA) was employed to statistically validate the distinct chemotypic profiles among different varieties. A functional validation model at the cellular level was established, and the optimal induction conditions were determined as treatment with 350 μmol/L t-BHP for 4 hours. Using this optimized model, the protective effects of both CGAE and ANTE extracts were rigorously evaluated. In summary, 20~60 μg/mL CGAE and 15~25 μg/mL ANTE significantly reduced ROS levels while significantly increasing the activities of GSH-Px and SOD, and the antioxidant effect of ANTE was significantly higher than that of CGAE. This study screened blueberry extracts with high antioxidant activity, providing a reference for research on the antioxidant applications of blueberry extracts.

To investigate the absorption pathways and efficacy of Gold Butterfly Collagen Peptides in mice, Gold Butterfly Collagen Peptides were extracted and purified using an in vitro digestion method, and their amino acid composition was analyzed. Subsequently, isotope-labeled peptide segments [¹³C₅-¹⁵N₁-Pro] were prepared via solid-phase synthesis to replace all homologous amino acids in the target peptide segments, and peptides were administered to C57BL/6 mice via gavage. Ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was employed to dynamically monitor the metabolic distribution of labeled proline in various tissues and organs over 24 hours. The characteristic predominant amino acids of Gold Butterfly Collagen Peptides were glycine (20.80%), proline (10.72%), and alanine (10.60%). The small intestine was the primary organ absorbing Gold Butterfly Collagen Peptides, with uptake exceeding 50% across all time points. Skin absorption increased to 11.71% at 12 hours, suggesting potential involvement of Gold Butterfly Collagen Peptides in skin tissue repair. Uptake into the stomach, cecum, and colon exhibited dynamic fluctuations, while uptake by the heart and lungs was relatively low. This study demonstrates that Gold Butterfly Collagen Peptide digestion and absorption processes exhibit prominent temporal and organ-specific characteristics, providing theoretical foundation for their nutritional applications.

Objective: This study evaluated the efficacy of donkey-hide gelatin (Ejiao) in alleviating microcirculatory disorders in mice and explored its underlying mechanisms. Methods: Female ICR mice were randomly divided into four groups: Healthy control, model, Ejiao mid-dose (1.5 g/kg), and Ejiao high-dose (3 g/kg). A microcirculatory disorder model was established by injecting dextran into the tail vein. Real-time blood perfusion in the auricles was continuously monitored using a laser speckle flowmetry system. The number of functional capillaries was assessed under a stereomicroscope, and hemorheological parameters were quantified using a hemorheometer. Enzyme-linked immunosorbent assay was used to measure levels of vascular activity- and metabolism-related factors, neurotransmitters, hormones, and inflammatory cytokines to elucidate the potential mechanisms. Additionally, histopathological changes in the liver and kidneys were assessed. Results: In the mid-dose Ejiao group, auricular blood perfusion levels at 15 and 30 minutes increased significantly by 36.76% and 36.02%, respectively, compared to that at baseline (0 min) (P<0.01). Furthermore, at 30 minutes, both the mid- and high-dose Ejiao groups exhibited significant increases in the number of open capillaries by 34.61% and 38.46%, respectively, compared to that in the model group (P<0.01). Hemorheological analysis revealed that the model group had significantly elevated levels of whole-blood and plasma viscosity, hematocrit, and fibrinogen (P<0.05 or P<0.01), along with a reduced erythrocyte sedimentation rate (P<0.05). In contrast, the mid-dose Ejiao group showed significant improvement in these parameters (P<0.05). Both mid- and high-dose Ejiao treatments significantly decreased the level of plasminogen activator inhibitor-1 (PAI-1) (P<0.01) and markedly increased the level of 6-keto-prostaglandin F1α, a stable metabolite of prostacyclin (P<0.05), compared to that in the model group, suggesting a potential role of Ejiao in modulating vascular function. Additionally, both Ejiao-treated groups showed increased levels of Ca²⁺/Mg²⁺ ATPase and cyclic guanosine monophosphate, indicating that Ejiao might alleviate microcirculatory disorders by enhancing energy metabolism. The levels of the neurotransmitters acetylcholine and norepinephrine, as well as the hormones estradiol and luteinizing hormone, were closer to those of the healthy group in Ejiao-treated mice, indicating regulatory effects on neuroendocrine imbalances. Inflammatory factor analysis demonstrated that mid-dose Ejiao significantly reduced the levels of tumor necrosis factor-α and interleukin-1β (P<0.05), thereby mitigating inflammation associated with microcirculatory disorders. Histopathological observations further confirmed that Ejiao treatment alleviated tissue damage and promoted structural recovery in the liver and kidneys. Conclusion: Mid-dose Ejiao effectively alleviated microcirculatory disorders by modulating vascular activity, correcting metabolic imbalances, restoring neuroendocrine homeostasis, and suppressing inflammatory responses. These findings provide strong scientific evidence supporting the therapeutic potential of Ejiao for the treatment of microcirculatory disorders.

Objective: To utilize extracellular vesicles (EVs) derived from Lactobacillus paracasei as delivery carriers to construct an astaxanthin (AST)-encapsulated system (AST@EVs), thereby improving the water solubility, stability, and bioavailability of AST. Methods: EVs were isolated via differential centrifugation and ultracentrifugation, and systematic evaluations of the physicochemical properties, digestive stability, antioxidant activity, and anti-fatigue effect of AST@EVs were conducted using characterization analysis, in vitro simulated digestion, free radical scavenging assays, and the C2C12 cell model. Results: EVs with a typical spherical structure and an average particle size of 85.97 nm were successfully prepared. After optimizing the encapsulation ratio (2:1), the encapsulation efficiency and protein loading capacity of AST@EVs reached 84.94% and 12.74%, respectively, with the particle size increasing to 109.37 nm. Additionally, Fourier transform infrared spectroscopy (FTIR) and electron microscopy results confirmed the effective encapsulation of AST in EVs. In vitro digestion, the retention rate of AST in AST@EVs was significantly higher than that in the free AST group and the physical mixture group. The scavenging rates of AST@EVs against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS⁺) were 83.92% and 62.81%, respectively, indicating a significant enhancement in antioxidant capacity. Cellular experiments showed that AST@EVs could promote the uptake of AST by C2C12 cells (reaching 5.27±0.21 μg/mL), alleviate oxidative stress, regulate the activities of superoxide dismutase (SOD) and catalase (CAT), and reduce the level of malondialdehyde (MDA). Meanwhile, AST@EVs inhibited the increase in lactate dehydrogenase (LDH) and creatine kinase (CK) activities, enhanced glycogen storage, and restored the activities of enzymes related to mitochondrial function. Conclusion: The EV-based encapsulation strategy can significantly enhance the stability, antioxidant capacity, and anti-fatigue efficacy of AST. This study provides a new idea for the development of functional foods and anti-fatigue drugs.

To evaluate the nutritional value of different edible parts of Fuyong Fatty Crab (Scylla serrata) as well as its varietal advantages, the nutritional components of three of its core edible tissues (ovary, hepatopancreas, and muscle) were systematically analyzed and compared with previously reported nutritional data on Suifenhe Mitten Crab (Eriocheir hepuensis, a representative freshwater crab) and Swimming Crab (Portunus trituberculatus, a representative marine crab). The results showed that the average body weight, carapace length and width, and ovary index (10.18%, Grade I premium roe crab) of Fuyong Fatty Crab were higher than those of the two control crab species. Among the three tissues of Fuyong Fatty Crab, the ovary was low in fat, high in protein, and rich in five carotenoid species (total content higher than that of Portunus trituberculatus); The muscle had the highest essential amino acid and total amino acid contents and optimal average amino acid score, and the hepatopancreas had the highest contents of fatty acids such as DHA and EPA (P<0.05) and the lowest n-3/n-6 ratio (P<0.05) significantly. All three tissues were high-quality mineral sources, with differences in mineral composition. This study indicated that the overall nutritional value of Fuyong Fatty Crab was superior to those of Suifenhe Mitten Crab and Portunus trituberculatus, and had the various tissue parts differed considerably in nutritional composition and quality. These results provide a scientific basis for the dietary selection and deep processing of Fuyong Fatty Crab.

Starch, as one of the most fundamental components in food, plays a crucial role in daily human consumption. To provide a systematic understanding of the lubricating properties of starch and its applications across various industries, this paper reviews two widely accepted lubrication mechanisms: The lubricating film mechanism and the ball bearing mechanism. The paper emphasizes the application of starch in dairy products, gel-like foods, baked goods, 3D-printed foods, and as a fat substitute, particularly highlighting its function in enhancing lubrication sensation and sensory quality. Furthermore, this paper presents a comprehensive analysis of the research advancements and application potential of starch and its modified derivatives in the food industry and related sectors, including lubricants, pharmaceuticals, and cosmetics. Studies indicate that starch-based lubricating materials offer notable advantages over traditional synthetic lubricants in specific areas such as oral food processing, pharmaceutical capsule lubrication, biodegradable coatings, and cosmetic formulations. These benefits align with the current global demand for sustainable development and eco-friendly manufacturing practices, underscoring the significant scientific and practical value of starch-based materials. This paper aims to provide a theoretical foundation and scientific reference for the development of healthier, tastier, and more sustainable starch-based lubricating materials in the future.

Human milk oligosaccharides (HMOs) are abundant components in human milk, playing a pivotal role in shaping the characteristic gut microbiota and regulating immune function in infants and other populations. This review elaborates on the structure, content, detection methods, biological functions, and food applications of HMOs, while contrasting the differences between animal milk oligosaccharides and human milk oligosaccharides. Furthermore, it explores compounding strategies for infant formula and analyzes regulatory advancements in this field. By synthesizing these insights, this review aims to provide researchers and developers in the food industry with a practical, forward-looking, and instructive reference to advance the application of HMOs in the food sector.

Bovine colostrum garnered considerable attention due to its unique nutritional profile and health-promoting effects. With the continuous improvement of bio-enzymatic hydrolysis technology, bovine colostrum peptides became a key research object in the fields of functional foods and dietary supplements owing to their multiple biological activities. This article provides a systematic review of the preparation methods of bovine colostrum peptides, including enzymatic hydrolysis, fermentation, ultrasound and high hydrostatic pressure-assisted enzymatic hydrolysis, as well as separation, purification methods and structural identification techniques. It summarizes the advantages and limitations of these preparation, separation, purification, and structural characterization methods, and proposed potential future research directions. The amino acid composition and structural features underlying the bioactivities of typical bovine colostrum peptides are outlined. Furthermore, this review emphasizes the latest research advances in the biological activities of bovine colostrum peptides, including antimicrobial, antitumor, antioxidant, hypoglycemic, and antihypertensive effects and systematically reviewes and discusses their mechanisms of action. However, further investigations about the bovine colostrum peptides are required for the optimization of production process, biological activities in depth mechanism and product manufacturing. With innovations in production technologies and the advancement of basic research, bovine colostrum peptides demonstrate broad application prospects in the functional food industry.

Selenium intake is crucial for maintaining body homeostasis, and its dose-dependent characteristics influence the efficiency of selenoprotein synthesis and expression of biological functions. Consequently, precise selenium detection is vital for determining the optimal dosage. This review covers various selenium detection methods, including spectroscopy, electrochemistry, chromatography, and capillary zone electrophoresis. This review provides an in-depth analysis of the role of selenium as a key component of glutathione peroxidase, which directly scavenges free radicals, blocks carcinogenic signaling pathways through selenoproteins, and enhances T-cell activity to exert antioxidant, anticancer, and immunomodulatory effects. The strengths and limitations of various detection methods have been carefully evaluated. For instance, ultraviolet-visible spectrophotometry is known for its high sensitivity and low detection limit, making it ideal for routine analysis of food samples. Fourier transform infrared spectroscopy (FTIR) is particularly beneficial due to its non-destructive nature and its ability to distinguish between different forms of selenium. However, its sensitivity and accuracy in quantification can be influenced by sample complexity and preprocessing steps. Electrochemical methods are cost-effective and straightforward to use, making them suitable for high-throughput analysis, though they are more susceptible to interference. Chromatography, while offering high precision in selenium speciation and quantification, requires sophisticated equipment and more complex operational procedures. This review aims to provide a theoretical foundation and technical reference for developing an efficient and accurate selenium detection system and to promote further research and development of selenium-enriched foods. Future research should focus on improving the automation and sensitivity of detection methods, overcoming matrix interference in complex samples, and advancing the development of novel portable detection technologies. Furthermore, as the use of selenium in functional foods continues to rise, developing more precise selenium detection systems and deepening research into its biological effects will be crucial areas of focus.

Hyperspectral imaging technology integrates the strengths of spectral analysis and spatial imaging, allowing for non-destructive, high-throughput, and simultaneous detection of food components, contaminants, and foreign substances. This paper systematically elucidates the technical principles and system architecture of hyperspectral imaging technology, with a focus on its advanced applications in the quantitative analysis of food components (moisture, protein, fat, carbohydrates), the identification of biological and chemical contaminants (microorganisms, pesticide and veterinary drug residues, heavy metals), and the detection of foreign objects. Furthermore, this study investigates the critical role of algorithm optimization in enhancing detection accuracy. It also identifies several key technical challenges, such as high equipment costs, limited real-time performance, and insufficient model generalization. It further proposes corresponding solutions, such as the development of lightweight hardware, the construction of cross-scenario universal models, and the implementation of edge intelligence decision-making systems, thereby providing a solid theoretical foundation and feasible technical pathways for intelligent monitoring of food quality and safety.

Food safety is critical to public health and social stability. Point-of-care testing technologies enable real-time monitoring and swift responses to potential risks. Among these, paper-based sensing technology stands out as a key tool, driving continuous innovation in food safety analysis. This review first outlines the working principles of paper-based sensing technology, then provides a detailed classification of paper-based sensing technology types, with a focus on common signal reading modes in microfluidic paper-based analytical devices. Subsequently, by sorting out the research progress of this technology in the field of food safety, it is shown that the use of paper-based sensing technology products can achieve point of care testing trace contaminants in food. Finally, challenges encountered in applying paper-based sensing technology for food safety analysis are discussed, and the prospects for building a precise and efficient intelligent food safety supervision system based on paper-based sensing technology are presented. In conclusion, paper-based sensing technology, with its advantages of convenience and rapid response, provides an effective pathway for point-of-care testing in food safety.