This study analyzed the differences in nutritional composition and functional activities of five types of sweet potato stems and leaves, developed sweet potato leaf tablet candies, and conducted in vitro verification of their glucose and lipid metabolic activities. The results indicated that the variety and part had significant effects on the nutritional components and functional activities: compared with the leaves, the stems of different sweet potato varieties all showed higher dietary fiber and soluble sugar contents, among which the stems of Ningcai 18-24 had the highest contents, reaching 54.51 g/100 g and 15.35 g/100 g respectively; while the protein level in sweet potato leaves was significantly higher than that in the stem parts. In addition, the leaves of Ningcai 18-24, the leaves of Ningcai 3 and the stems of Guicai 12-557 had the highest polyphenol, flavonoid and anthocyanin contents respectively. Further, Ningcai 18-24 leaves were selected as raw materials, and the formula of the tablet candy was optimized through D-optimal mixture design (sweet potato leaf powder 76.52%, starch 14.98%, maltodextrin 4.89%, talcum powder 1.48%, xylitol 0.92%, citric acid 1.20%). It was confirmed that the tablet candy had excellent water-holding capacity, cholesterol adsorption capacity and glucose adsorption capacity, along with significant regulatory effects on glucose and lipid metabolism (α-glucosidase inhibition IC₅₀ was 0.25 mg/mL, and the inhibition of cholesterol micelle formation was obvious). This study provided experimental basis and research foundation for the high-value utilization of sweet potato stems and leaves and the development of functional foods.

The quality of coffee is one of the important factors affecting the market price and consumer purchase intention of coffee, and the cupping is a way to evaluate the quality of coffee using sensory organs. Compared with the international coffee cupping standardization system, there is a significant delay in the development of coffee cupping standards in China. This article systematically reviews the development history of coffee cupping standards both domestically and internationally, comparing the technical points in several typical coffee cupping standards, analyzing the current research trends and status of coffee cupping, and finally providing suggestions for the future development of coffee cupping, in order to provide reference for the standardization development of coffee cupping.

To investigate the differences in comprehensive quality and processing suitability among different varieties of Chinese olive (Canarium album (Lour.) Raeusch.) fruits, 14 olive varieties were selected as the research subjects. The general traits, texture characteristics, antioxidant activity, and phenolic content of the fruits were analyzed. Principal component analysis and cluster analysis were employed to evaluate and classify the comprehensive quality of the 14 olive varieties ('Sannian' 'Huangganlan' 'Yuanwei 2' 'Xiangtian 2' 'Laoshulingfeng' 'Tuzhongqingguo' 'Cui 2' 'Huanglaxiang' 'Xiaogezi' 'Cuilingfeng' 'Nazhong' 'Tanxiang' 'Sucui 2' and 'Huiyuan'). The results showed that the average single fruit weight, edible rate, moisture content, pH, and total soluble solids (TSS) range of the 14 olive varieties were 5.46~12.19 g, 77.74%~84.48%, 77.93%~85.65%, 3.49~4.06, and 9.61~15.43 °Brix, respectively. Among them, the pH value of 'Yuanwei 2' and the TSS content of 'Huanglaxiang' were significantly higher than those of other varieties (P<0.05). The total sugar, total acid, total phenol, and total flavonoid contents ranged from 35.71~151.71 mg/g DW, 224.13~299.20 mg/g DW, 17.18~34.66 mg GAE/g DW, and 7.35~12.46 mg RE/g DW, respectively. Among them, 'Laoshulingfeng' had the highest total sugar content, 'Tanxiang' had the highest total acid content, and 'Huanglaxiang' had the highest total phenol and total flavonoid contents, as well as the strongest DPPH and ABTS⁺ radical scavenging abilities, with statistically significant differences (P<0.05). High-performance liquid chromatography was used to qualitatively and quantitatively analyze eight phenolic compounds, including gallic acid, pyrogallic acid, and chlorogenic acid, in olive fruits. Among them, gallic acid was the most abundant. A principal component analysis was conducted on 33 indicators of olive quality characteristics, indicating that olive quality can be expressed through five principal components (with a cumulative contribution rate of 81.236%). Among them, 'Sannian' had the highest comprehensive evaluation score, while 'Xiaogezi' had the lowest. In addition, cluster analysis mainly divided olive varieties into two categories. The first category includes 'Sannian', 'Huangganlan', and 'Huanglaxiang', which are suitable for processing into juice, fruit pulp, and other products. The second category covers the remaining 11 varieties, among which 'Tanxiang' and others are suitable for whole fruit pickling, processed into preserved fruits and candied fruits; 'Laoshulingfeng' and 'Cuilingfeng' are more suitable for developing fermentation products; 'Nazhong' and 'Tuzhongqingguo' have the potential to be used in the preparation of functional ingredient products.

This study systematically investigated the color and flavor characteristics of Cabernet Sauvignon dry red wines from the Hexi Corridor by analyzing their physicochemical properties, colorimetric parameters, phenolic composition, organic acids, mineral elements, and volatile aroma compounds. Comparative analyses were conducted against wines from four representative regions—Ningxia (China), Chile, the United States, and Argentina—using correlation and cluster analysis approaches. The results showed that Cabernet Sauvignon wines from the Hexi Corridor exhibited relatively light color intensity (a^*<23.8), a yellow-shifted hue (H^*_ab<1.8), and high lightness (L^*>69). A total of 51 and 46 volatile compounds were identified in the two representative samples, encompassing the typical aroma constituents of Cabernet Sauvignon wines. Among these, β-damascenone displayed exceptionally high odor activity values (OAV>106), contributing pronounced floral and fruity notes. Nevertheless, the overall aroma intensity was relatively weak, as evidenced by lower electronic nose response values. From a compositional perspective, Hexi Corridor wines were characterized by low anthocyanin concentrations (13.40~30.11 mg/L), high malic acid levels (538.0~643.7 mg/L), comparatively low lactic acid contents (1277.7~1335.3 mg/L), elevated potassium (1850.18~1944.23 mg/L) and calcium (302.41~320.28 mg/L) concentrations, and high pH values (4.09~4.18). Excessive potassium and calcium accumulation, together with elevated pH, likely undermined anthocyanin stability and color expression. Moreover, the altered ionic composition and acid–ester balance suppressed aroma release, thereby contributing to insufficient color depth and reduced flavor intensity. In conclusion, improving the color and flavor quality of Cabernet Sauvignon wines from the Hexi Corridor required targeted process optimization. Regulatory strategies focusing on potassium and calcium management, pH adjustment, enhancement of anthocyanin stability, and enrichment of phenolic compounds are essential for achieving improved sensory performance.

This study investigated the impact of varieties and anatomical parts on the quality characteristic of chicken, with the aim of providing a reference for the selection of chicken and the assessment of edible quality in the processing of Chinese meat products. Yellow-feathered broiler, spent laying hen and Jianmen native chicken were selected for this particular research to comparatively analyze the differences in their food quality, basic nutritional composition and microstructure differences of chicken meat. It elucidated the influence of varieties and parts of the characteristic chicken on the quality characteristics of characteristic chicken meat. The results indicated that, in terms of breed, spent laying hen of their legs had the greatest hardness and shear force values, as well as the highest protein and moisture contents. The amino acids content and equivalent umami concentration (EUC) values were significantly higher relative to those of yellow-feathered broiler (P<0.05), while the inosine monophosphate in the breast muscle was the highest at 235.53 mg/100 g. This indicated that the spent laying hen was rich in taste-active compounds, contributing to a prominent umami taste. The yellow-feathered broiler exhibited the highest fat content (1.93 g/100 g), with orderly arranged myofibrils and well-organized sarcomeres. While the Jianmen native chicken had the lowest hardness and shear force values, while the glutamic acid content and EUC values were significantly higher than those of the other two chicken meat types (P<0.05). With respect to the muscle parts, in comparison to the breast muscle, the thigh muscle had higher contents of fat and moisture. The muscle fibers in the leg meat of yellow-feathered broiler and spent laying hen had a larger diameter and lower density, and a high shear force values, resulting in lower tenderness. In conclusion, the chicken variety had a significant impact on the nutritional components and microstructure of chicken meat. The Jianmen native chicken meat stood out with the best tenderness, elevated levels of umami amino acids, and excellent edible quality, offering clear advantages in chicken meat type. Meat from the spent laying hen was relatively tender yet nutrient-dense, while the yellow-feathered broiler meat had the highest fat content, whilst really tender and juicy.

Tuna samples were processed using steaming, roasting, air frying, and low-temperature boiling methods. Changes in sensory attributes, color, texture, moisture content, pH, crude protein, and crude fat were systematically analyzed. Three prediction models—Partial Least Squares Regression (PLSR), Support Vector Regression (SVR), and Back-Propagation Neural Network (BPNN)—were developed based on moisture content as the characteristic parameter, combined with spectral preprocessing techniques, to establish a non-destructive detection method using hyperspectral imaging technology. The results demonstrated that moist-heat treatments (low-temperature boiling and steaming) resulted in lower hardness, effectively preserved moisture, and yielded a soft texture. In contrast, dry-heat treatments (roasting and air frying) promoted the Maillard reaction and moisture evaporation, imparting a crisp texture and rich aroma. As the thermal processing intensity increased, the moisture content decreased significantly (P<0.05), while the relative contents of protein and fat increased due to the concentration effect. Among the three models developed, the BPNN model exhibited superior prediction accuracy and stability compared to the PLSR and SVR models, achieving optimal performance (R²=0.9239, RMSEP=2.0284). The BPNN model enables accurate and rapid non-destructive detection of moisture content in tuna, providing a highly reliable spectral analysis solution for quality monitoring of thermally processed tuna products.

To explore the effects of various pretreatment methods on the extraction, separation, and processing properties of Chlorella protein, freezing, freeze-drying, and spray-drying were applied. Proteins were subsequently extracted by high-pressure homogenization and separated using chitosanase combined with ethanol precipitation, followed by determination of extraction yield, purity, amino acid composition, and molecular weight distribution. The protein isolates underwent different storage conditions-refrigeration, freezing, hot-air drying, and freeze-drying-after which their functional properties were evaluated. Results indicated that spray-drying significantly improved the protein extraction rate to 67.3% (ethanol concentration was 80%) and increased purity to 48.8% (ethanol concentration was 50%), outperforming both freezing and freeze-drying while better preserving RubisCo and essential amino acids, with total amino acids reaching 74.8% and essential amino acids accounting for 40.8%. Refrigerated storage resulted in superior functional performance, yielding an emulsifying activity index (101.4 m²/g) 3.4 times higher than that of whey protein, along with significantly improved solubility (52.9%) and foaming capacity (137.5%). These findings demonstrate that spray-drying enhances extraction efficiency through effective cell wall disruption, while refrigeration maintains structural stability, reduces hydrophobic group exposure, and optimizes functional properties, providing a theoretical basis for efficient extraction and industrial application of Chlorella protein.

This study investigated the enzymatic production of bioactive peptides from hemp (Cannabis sativa L.) protein with potent pancreatic lipase (PL) inhibitory activity. Through a comparative evaluation of proteases, papain yielded a hydrolysate with the highest PL inhibitory activity and was consequently selected for process optimization using Box-Behnken response surface methodology. The optimal conditions were determined as follows: enzyme-to-substrate ratio, 4.3%; hydrolysis temperature, 62 ℃, and pH6.1, resulting in 57.06%±1.64% PL inhibition with an IC₅₀ value of 5.12±0.31 mg/mL. The hydrolysate exhibited an irregular amorphous microstructure, accompanied by a reduced average molecular weight and an increased proportion of 1~3 kDa peptides. After enzymatic hydrolysis, the β-sheet proportion of the protein decreased significantly, while the α-helix and β-turn proportions increased remarkably. Additionally, the levels of amino acids such as glycine, alanine, proline, serine, and arginine underwent significant changes. A total of 1195 peptides were identified by LC-MS/MS, from which 15 candidate peptides (with sequences FEW, LLFSP, LAF, LLF, FYL, LSF, VLF, LLSF, LFL, LFY, LVF, LFR, LFF, LLLF, and FLF) were screened based on two criteria: relative content >1% and PeptideRanker score ≥0.6. The cumulative relative content of these 15 candidate peptides reached 28.79%. Molecular docking results indicated that the binding energies between these peptides and PL ranged from −7.4 to −10.0 kcal/mol, suggesting their potential as PL inhibitors. In conclusion, papain can efficiently generate PL-inhibitory peptides from hemp protein. Additionally, the enzymatic hydrolysis process significantly alters the structural characteristics of hemp protein. The optimized hydrolysis conditions established here, along with the identification of 15 potential bioactive peptides, provide a solid foundation for the high-value development of hemp protein and its industrial application in functional foods for the intervention of obesity.

This study investigated the effects of varying addition levels (0, 2.5%, 5.0%, 7.5%) of two edible mushroom powders, Pleurotus eryngii and Hypsizygus marmoreus, on the quality of pork patties during high-temperature roasting. A comprehensive evaluation was conducted on the taste, volatile flavor compounds, lipid oxidation, α-dicarbonyl compounds (α-DC), and sensory attributes of roasted meat patties. Mushroom powders addition increased the moisture content, redness (a^*), and yellowness (b^*), enhanced flavor nucleotides (guanosine monophosphate (GMP) and xanthosine monophosphate (XMP)), free amino acids, taste activity value, equivalent umami concentration (EUC), as well as improved sensory attributes (color, odor, taste, and acceptability) in roasted patties. The umami amino acid content increased by 4.2-fold in roasted patties containing 7.5% H. marmoreus powders. The EUC of roasted patties with P. eryngii, and H. marmoreus powders increased by 1.1 to 4.3-fold and 1.1 to 3.4-fold, respectively. All treatment groups significantly reduced the contents of undesirable aldehydes, including pentanal, hexanal, and heptanal. H. marmoreus powders reduced the percentage of aldehydes in total volatile compounds from 88.09% in the control group to 42.15%~78.94% and introduced mushroom-specific flavors, improving overall flavor harmony. Additionally, mushroom powder treatments significantly reduced malondialdehyde levels by 57.81%~89.69%. H. marmoreus groups decreased α-DC, such as glyoxal (19.86%~34.76%) and methylglyoxal (52.57%~76.38%). These results indicated that edible mushrooms, serving as fat substitutes, particularly when 5.0%~7.5% H. marmoreus powder was added, enhanced the odor, taste, texture, and overall acceptability of roasted pork patties. Simultaneously, they reduce lipid oxidation and α-DC formation, indicating H. marmoreus potential to enhance product quality.

This study utilized chickpea, a distinctive resource from Xinjiang, combined with soybean in a 1:1 ratio to produce compound tofu. The okara slurry underwent ultrasound treatment at varying power levels (0, 100, 200, 300, and 400 W), and the effects of three coagulants (MgCl₂, CaSO₄, and GDL) on yield, water-holding capacity, texture, gel strength, whiteness, and intermolecular interactions were examined. Results revealed that ultrasound treatment significantly enhanced tofu quality compared to untreated samples (P<0.05). At 200 W, the yields for tofu coagulated with MgCl₂, CaSO₄, and GDL peaked at 186.85%, 192%, and 182.03%, respectively. Correspondingly, gel strength increased by 25.81%, 46.77%, and 77.80%, while water-holding capacity improved by 14.74%, 14.10%, and 14.97%. Additionally, ultrasound treatment resulted in tofu with a white color and notable improvements in hardness, chewiness, cohesiveness, and adhesiveness, and the sensory evaluation scores also showed a notable increase compared to the control group (P<0.05). The treatment also enhanced protein interactions within the tofu gel, increasing hydrophobic interactions, hydrogen bonds, and ionic bonds. In conclusion, ultrasound treatment of the bean mixture markedly improves tofu quality. This study provides a theoretical foundation for advancing the utilization of soybean raw materials and chickpea processing.

To explore the efficient preparation method and biological activities of feruloyl oligosaccharides (FOs) from rice bran, FOs were prepared by mixed fermentation of Lactobacillus plantarum and Bacillus licheniformis using rice bran as raw material. The fermentation conditions were optimized and the structure and biological activities of FOs were analyzed. The results showed that the optimal fermentation conditions were inoculation ratio of 3:7, inoculation amount of 1×10⁸ CFU/mL, solid-liquid ratio of 1:3 (g/mL), and fermentation for 3 days. Under these conditions, the content of FOs reached 64.9 μmol/L. The structure of fermented rice bran and FOs was analyzed by scanning electron microscopy, ultraviolet, infrared spectroscopy and liquid chromatography-mass spectrometry. The results showed that the mixed fermentation destroyed the cell wall structure of rice bran, and the prepared FOs were feruloyl esterified oligosaccharides, mainly composed of feruloylated arabinooligosaccharides, xylo-tetraose and xylo-pentaose. At the concentration of 10 mg/mL, the inhibitory rates of FOs on α-amylase and α-glucosidase were 58.34% and 95.70%, respectively, which could significantly reduce the hydrolysis rate of rice starch (P<0.05), with a reduction of 6.39%. At the concentration of 1 mg/mL, the scavenging rates of DPPH and ABTS⁺ free radicals were 78.15% and 87.80%, respectively, and FOs could inhibit the formation of advanced glycation end products (AGEs) with an inhibition rate of 75.45%. This study provides a theoretical basis for the green preparation of FOs and the efficient utilization of rice bran resources.

Objective: To compare the structural characteristics and antitumor activities of pectin (PC) and its degradation products, and to analyze their structure-activity relationships. Methods: Pectin was degraded using pectate lyase, rhamnogalacturonase, and hydrogen peroxide. The structures of pectin and its degradation products were characterized by UV-visible spectroscopy, Fourier transform infrared spectroscopy (FTIR), and high-performance liquid chromatography (HPLC). Their in vitro antitumor activities were evaluated using MTT assay, live/dead cell staining, flow cytometry, wound-healing, and cellular uptake experiments. The relationship between structural parameters and biological activity was analyzed by partial least squares (PLS) regression. Results: Three degradation products were obtained rhamnogalacturonase product (RE), pectate lyase product (PL), and hydrogen peroxide product (HPX). Compared with native pectin, all three shared the basic pectic structure but exhibited distinct molecular weight distributions, ranked as PC (530.49 kDa)>RE (381.65 kDa)>HPX (27.14 kDa)>PL (main peak 3.80 kDa). The particle size followed the order: PC (651.48 nm)>RE (612.44 nm)>PL (225.18 nm)>HPX (159.04 nm). Monosaccharide composition analysis revealed that pectin and its degradation products mainly consisted of galacturonic acid (GalA) and galactose (Gal), but with markedly different molar ratios. Comparative analysis of their antitumor activities showed that PL and HPX exhibited significantly stronger inhibitory effects on tumor cell proliferation than PC, while displaying negligible cytotoxicity toward normal cells. Both PL and HPX induced apoptosis and cell death more effectively and suppressed tumor cell migration. Cellular uptake experiments demonstrated that the degradation products exerted a synergistic effect when combined with doxorubicin (DOX), outperforming DOX alone or in combination with native pectin. PLS analysis indicated that GalA content, molecular weight, and particle size were highly correlated with antitumor activity. Conclusion: PL and HPX exhibited superior antitumor activity compared with native pectin. Their key structural features lower molecular weight, smaller particle size, and higher GalA content jointly contributed to the remarkable enhancement in bioactivity.

This study used Macrobrachium rosenbergii shrimp sourced from salt-alkaline water (BS group) in Cangzhou, Hebei Province, as raw materials. After steamed, freeze-dried, and pulverized, shrimp powder-enriched Senbei (a type of Japanese rice cracker) was prepared. Senbei containing freshwater-cultured Macrobrachium rosenbergii (FS group) and those without shrimp powder (BC group) were served as the control samples. The basic nutritional components, texture characteristics, color parameters, Fourier-transform infrared (FTIR) spectra, water distribution, heavy metal content, sensory characteristics, and volatile flavor compounds of the three groups were systematically determined. The results showed that the protein content of the BS group (20.12%) was significantly higher than that of the FS group (17.62%) and the BC group (8.47%) (P<0.05). The addition of shrimp powder significantly lowered the L^* value of Senbei, increased the a^*, b^*and ΔE values, at the same time, this treatment made color deeper. Hardness, crispness, and chewiness were significantly enhanced compared to those of the BC group. Low-field nuclear magnetic resonance (LF-NMR) indicated that bound water was the primary water form in the samples,while the incorporation of shrimp powder led to decreased water mobility. FTIR analysis showed that the proportion of α-helix and β-folded structure increased in the BS group, which indicated that the addition of shrimp powder contributed to the formation of a more stable internal structure. ICP-MS analysis confirmed that the levels of Pb, Cd, Hg, As, Sn, and Cr in all three groups met national food safety standards. The BS group received the highest sensory scores, with better color compared to the BC group. The aroma and taste scores were significantly higher than those of the FS and BC groups, showing the best overall acceptability. In terms of flavor characteristics, based on HS-GC-IMS technology, 40 volatile compounds were identified, and the OPLS-DA model revealed differences in the volatile components among the different sample groups. Thirteen key differential markers were screened by VIP analysis. This study provides a theoretical basis for the high-value utilization of salt-alkaline water aquatic products and the development of flavor-functional foods.

To enrich the gel properties and enhance the nutritional profile of unwashed Litopenaeus vannamei surimi, this study integrated broccoli powder (BP) at varying concentrations (0, 2%, 4%, 6%, 8%, 10%) to create surimi gels. The impact of BP incorporation on the physicochemical properties, nutritional composition, and antioxidant activity of the surimi was thoroughly investigated. The results revealed a notable enhancement in the water-holding capacity, hardness, and gel strength of the surimi gels with increasing BP levels, reaching peak values at 10%. These improvements amounted to 54.4%, 149.22%, and 158.14%, respectively, compared to the control group. Sensory evaluation results indicated that the surimi gel with 6% BP achieved the highest overall sensory rating. Furthermore, the integration of BP notably improved short-term frozen storage stability of the surimi gels, as evidenced by a significantly smaller decrease in water-holding capacity and gel strength after frozen storage compared to the control group. Mechanistic analyses unveiled a significant increase in disulfide bond formation within the BP-added gels, a progressively denser microstructure, and a transformation in protein secondary structure from α-helix and random coil conformations to β-structure. Regarding nutritional enhancement, the addition of BP also led to significant increases in dietary fiber, vitamin C, and amino acid content, with a positive correlation observed with BP concentration. In vitro antioxidant assays showed that the scavenging rates for DPPH, ·OH, and ABTS⁺ radicals peaked at 10% BP addition, showing increases of 83.23%, 36.02%, and 57.2%, respectively, over the control. In summary, incorporating broccoli powder into unwashed Litopenaeus vannamei surimi enhanced the gel properties while achieving a complementary reinforcement of plant and animal nutrients. This study provides a theoretical foundation for the value-added utilization of plant resources and the advancement of nutritionally balanced surimi products.

To obtain healthy and low-fat ice cream products, beeswax oleogel-based ice cream premix (BW-P) was prepared by fully replacing hydrogenated palm kernel oil (HPKO) with medium-chain triglyceride (MCT) oleogel. The powder properties and the enhancing effect on ice cream quality characteristics were investigated. The results showed that compared with commercial premix (C-P), both BW-P and HPKO-based ice cream premix (HPKO-P) had higher moisture content, lower fluidity and solubility. Scanning electron microscopy observation revealed that both BW-P and HPKO-P exhibited a spherical morphology. After reconstitution, the emulsion particle sizes of HPKO-P and BW-P were mainly in the range of 1~10 μm, while that of C-P was larger (10~100 μm). Microrheological measurements indicated that the reconstituted emulsion of BW-P had a longer decorrelation time and a dense fat network, which was similar to C-P. The BW-P ice cream showed a lower overrun (45.3%) and higher hardness (15.1 kPa), with uniform appearance color and intact shape. This sample had a slow melting rate and a slight greasy feeling, and its oral tribological properties and electronic tongue scores were close to those of C-P, exhibiting good potential to replace HPKO in the preparation of ice cream premix powder.

This study employed diverse deep eutectic solvents (DESs) to pretreat corn starch, followed by enzymatic hydrolysis for porous starch synthesis and subsequent curcumin encapsulation. The structural characteristics of porous starch matrices, both pre- and post-encapsulation, were characterized using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and laser diffraction particle size analysis. Encapsulation efficiency (EE), loading capacity (LC), and release properties in simulated gastric and intestinal fluids were systematically evaluated. Results indicated that the DES-pretreated porous starch matrices exhibited significant increases in both pore density and dimensions compared with the control group (P<0.05). Post-encapsulation analysis confirmed retention of the A-type crystalline pattern despite significantly reduced relative crystallinity, accompanied by particle size enlargement and disappearance/shifts of characteristic curcumin FTIR peaks. The ChCl-G pretreated group achieved optimal EE of 66.02% and LC of 3.79 mg/g, significantly surpassing other comparative groups. Similarly, ChCl-LA and ChCl-AA pretreated matrices exhibited superior performance versus pH-equivalent organic acid solutions (P<0.05). Furthermore, DES-pretreated samples demonstrated sustained release capabilities in simulated gastrointestinal fluids. In conclusion, DES pretreatment effectively modulates structural properties of porous starch, thereby enhancing both encapsulation performance and in vitro sustained release characteristics for curcumin.

This study prepared American ginseng saponins/flavonoids/polysaccharides/soy protein isolate nanoparticles (AG Nps) by the reverse solvent precipitation method. The response surface method was used to optimize the preparation process of AG Nps. The particle size analysis, Zeta potential determination, Fourier transform infrared spectroscopy analysis, differential scanning calorimetry analysis and thermogravimetric analysis of AG Nps were carried out. The in vitro antioxidant, hypolipidemic, and hypoglycemic activities of AG Nps were evaluated. The results indicated that the optimum conditions for the preparation of AG Nps were reverse solvent phase concentration 16 mg/mL, solvent phase concentration 15 mg/mL, volume ratio 39:1. The encapsulation efficiency of AG Nps under these conditions was 90.14%±1.03%, and drug loading was 1.11%±0.07%. The average particle size was 318.60±5.60 nm with uniform distribution, and Zeta potential was −33.05±0.50 mV. The thermostability and antioxidant capacity of nanoparticles improved. The half-inhibitory concentration (IC₅₀) of pancreatic lipase and cholesterol micelles was 7.29 mg/mL and 6.32 mg/mL respectively, indicating that AG Nps had certain inhibitory effects on pancreatic lipase and cholesterol micelles and better cholate binding abilities. The inhibitory activities of α-glucosidase and α-amylase significantly increased (P<0.05), with IC₅₀ values of 3.21 mg/mL and 5.33 mg/mL respectively. In conclusion, AG Nps possess great in vitro hypolipidemic and hypoglycemic activities. These findings provide valuable theoretical and technical insights for the development of functional products of American ginseng.

This study investigated the effects of ultrasonic treatment on the quality characteristics of postmortem mutton from the longissimus dorsi muscle of Lop sheep during ripening. Ultrasonic treatment was applied at 250 W and 22 kHz for 30 min at 4 ℃. The meat was then aged at 4 ℃ for up to 5 days, and quality parameters were evaluated at 0, 1, 2, 3, 4, and 5 days. Analyses included total volatile base Nitrogen (TVB-N), total viable count, pH, color, water-holding capacity, texture profile, myofibrillar protein degradation, microstructure, and volatile flavor compounds. The results indicated that TVB-N values and total viable counts increased with prolonged aging time. pH increased after 1 day of aging, while shear force and hardness significantly decreased (P<0.05). The L^* value reached its maximum on day 3. Cooking loss was significantly reduced after 3 days of aging (P<0.05). Ultrasonic treatment accelerated the pH increase, reduced cooking loss, and resulted in substantially lower TVB-N and shear force values compared to the untreated control after 3 days (P<0.05). SDS-PAGE analysis revealed gradual degradation of high-molecular-weight proteins and an increase in low-molecular-weight protein content, which contributed to improved tenderness. Transmission electron microscopy and Hematoxylin–Eosin staining showed that sarcomere length increased during aging, while muscle fiber diameter and cross-sectional area decreased. Ultrasonication significantly increased sarcomere length (P<0.05), increased muscle fiber density, and promoted structural loosening of the muscle tissue. A total of 82 volatile flavor compounds were identified at 0 and 3 days of aging. Key aroma compounds included hexadecanal, ethyl palmitate, nonanal, octadecanal, ethyl tetradecanoate, 2-undecenal, and tetradecanal. The aldehyde content increased significantly by day 3 in the ultrasonicated group, suggesting enhanced flavor development. In conclusion, ultrasonic treatment improved the tenderness and overall quality of mutton, with optimal quality observed on the third day of aging.

White-leg shrimp (Litopenaeus vannamei) is prone to spoilage and deterioration during storage due to microbial contamination and the action of endogenous enzymes. This study focused on white-leg shrimp, Stenotrophomonas acidaminiphila (S-1), and myofibrillar protein, the key quality component of shrimp, with the aim of multidimensionally exploring the inhibitory effect of the metabolites of Paenibacillus provencensis (PP-2) on S-1 and the effect on myofibrillar protein properties. By using techniques such as non-targeted metabolomics, it aimed to explore the preservative effects of the metabolites of Paenibacillus provencensis (PP-2) on white-leg shrimp from multiple dimensions. Using non-targeted metabolomics and other techniques, it was found that there were 20 antibacterial active substances in the metabolites of PP-2. When these metabolites acted on S-1, they could change the cell membrane permeability, resulting in the leakage of intracellular proteins and ultimately the death of bacteria, thus achieving antibacterial effects. Compared with the metabolites of Nisin, Kazachstania servazzii (3-D), Saccharomyces cerevisiae (7-C), and Lactobacillus plantarum, at the end of storage, the protein concentration in the group treated with PP-2 metabolites was relatively high, the sulfhydryl group content and Ca²⁺-ATPase activity were relatively high, and it had the best effect in maintaining the secondary structure of proteins. This study clarifies the antibacterial mechanism of PP-2 metabolites and their effects on the protein characteristics of white-leg shrimp, opening up a new path for the biological preservation technology of white-leg shrimp and providing a theoretical basis for the application of PP-2 metabolites in the field of aquatic product preservation.

The predominant lactic acid bacteria were isolated and identified from some traditional fermented foods, and fermentation performances and safety properties of the isolated strains were evaluated, then the production of volatile flavor compounds from pork broth fermented with excellent strains was further analyzed in this study. A total of 10 species, 20 strains of lactic acid bacteria were isolated and identified from 30 portions of fermented meat products and 10 portions of Jiangshui. Four strains of lactic acid bacteria were screened out according to the screening criteria of starter culture for fermented meat product, including Lactiplantibacillus plantarum L77, Enterococcus lactis L2, Leuconostoc mesenteroides L66, Lactilactobacillus sakei L111 and Enterococcus faecalis L98. After that, L77 and L2 were fermented individually and simultaneously with Staphylococcus xylosus S120 in pork broth, respectively. The number and content of main flavor compounds (ROAV≥0.1) in L77 group and L77-S120 group were higher than those in other groups. Furthermore, the number and content of aroma compounds generating lipid aroma and milky aroma in L77 group and L77-S120 group were also higher than those in other groups. These results indicated that L77 or L77-S120 fermentation not only increased the amounts of volatile flavor compounds, but also strengthened lipid aroma and milky aroma which were typic characteristics for fermented meat. Therefore, L77 and in combination with S120 could be used as functional starter cultures for the production of fermented meat products.

Aflatoxin B₁ (AFB₁) is a highly toxic and carcinogenic mycotoxin that poses a serious threat to food safety and human health. This study aimed to investigate the degradation characteristics of Aflatoxin B₁ (AFB₁) by the laboratory-preserved strain Bacillus aerius CGMCC No.31025 and to identify its degradation products. Through various treatments of fermentation broth, studies on active components, and analysis on physicochemical properties of active substances, the primary active components of B. aerius CGMCC No.31025 degrading AFB₁ were determined using high-performance liquid chromatography (HPLC). The degradation products were separated and identified via ultra-high-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Results indicated that the primary active component responsible for AFB₁ degradation by B. aerius CGMCC No.31025 was the fermentation supernatant, which exhibited high thermal stability for its effective active substances. Protein inactivation treatments indicated that the active component degrading the toxin in the fermentation supernatant might be an enzyme or other active protein. UPLC-MS/MS analysis identified multiple degradation products, which were predicted to result primarily from hydroxylation, reduction and dealkylation of functional groups in the parent AFB₁ structure. This study provides potential microbial strains and technical support for the biological removal of AFB₁ contamination in food and feed.

Previous research found that Hericium erinaceus-derived peptide (Lys-Ser-Pro-Leu-Tyr, KSPLY) ameliorated intestinal barrier injury and increased the abundance of the gut bacterium Akkermansia muciniphila. To investigate the role of A.muciniphila in improving intestinal barrier damage, a barrier injury model was established using lipopolysaccharide (LPS)-induced Caco-2 cells. The cells were treated with different concentrations of A.muciniphila, its cellular components, or its metabolic products. Untargeted metabolomics was employed to analyze metabolite profiles, cell viability was assessed by the CCK-8 assay, and mRNA expression levels of mucin-related factors, inflammatory cytokines, apoptosis-related factors, and key MAPK signaling pathway proteins were measured using quantitative real-time PCR. Compared to the LPS group, significant upregulation of Muc2 mRNA relative expression was observed by 16.75% and 11.57% after treatment with A.muciniphila at 10⁷ and 10⁵ CFU/mL, respectively, while TFF3 mRNA relative expression was increased by 12.38% and 9.71%. Treatment with the A.muciniphila cell wall resulted in an 18.71% increase in Muc2 mRNA relative expression and a 13.28% increase in TFF3 mRNA relative expression. The major metabolites of A.muciniphila—L-aspartic acid, L-histidine, citric acid, and kynurenic acid—were found to enhance Muc2 mRNA relative expression by 18.09%, 20.29%, 23.67%, and 18.61%, respectively, and TFF3 mRNA relative expression by 10.22%, 10.21%, 10.29%, and 10.98%. Furthermore, the mRNA relative expression of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6, IL-8), pro-apoptotic factors (Bax, Caspase-3, Caspase-8), pro-apoptotic proteins (p21, p27), and key MAPK pathway components (p38, JNK, ERK) was significantly downregulated by A.muciniphila, its cell wall, and its key metabolites. In conclusion, A.muciniphila and its cell wall components and primary metabolites can alleviate intestinal barrier injury, likely by inhibiting the activation of the MAPK signaling pathway. This study provides a theoretical basis for understanding the active substances and mechanisms by which A.muciniphila improves intestinal barrier damage.

Objective: To investigate the effects of fermentation by Lactobacillus plantarum (ATCC 14917), Saccharomyces cerevisiae (ATCC 9763), and Bacillus subtilis (ATCC 9327) on the structural characteristics and bioactivities of mulberry polysaccharides (MPs). Methods: Three fermented MPs (MFP-Z, MFP-N, MFP-K) and an unfermented control (MFP) were prepared using ultrasound-assisted extraction. Their structural features were characterized by high-performance liquid chromatography (HPLC) and high-performance gel permeation chromatography (HPGPC). The antioxidant, hypoglycemic and immunomodulatory activities were systematically evaluated in vitro. Results: Fermentation significantly increased the yield and total sugar content of MPs, while altering their molecular weights and monosaccharide compositions. MFP, MFP-N and MFP-Z consisted of nine monosaccharides (mannose, glucosamine hydrochloride, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, and arabinose) with distinct molar ratios. MFP-K additionally contained galactosamine hydrochloride. Fermentation with L. plantarum increased the molecular weight of MPs, whereas B. subtilis and S. cerevisiae fermentation reduced it. FT-IR spectroscopy confirmed that the major functional groups of MPs were retained after fermentation. For bioactivities, the overall antioxidant capacity followed the order MFP-N>MFP-K>MFP-Z>MFP, and the hypoglycemic activity ranked MFP-N>MFP-Z>MFP-K>MFP. Moreover, MFP-K and MFP-N markedly enhanced macrophage phagocytosis and stimulated the secretion of NO, TNF-α, and IL-6. Conclusion: Microbial fermentation can modulate the structure and enhance the bioactivities of mulberry polysaccharides in a strain-dependent manner without damaging the main functional groups. This study provides an effective strategy for the high-value utilization of mulberry polysaccharides in functional foods and pharmaceuticals.

This study aimed to investigate the deastringency process of Rosa roxburghii juice fermented with a composite starter culture of Acetobacter and Rhizopus arrhizus, as well as the associated changes in nutritional components and metabolite profiles. Using raw R. roxburghii juice as the raw material and tannin degradation rate as the response value, the fermentation process was optimized through single-factor experiments and response surface methodology (RSM). Differences in nutritional composition and antioxidant activity before and after fermentation were analyzed, and untargeted LC-MS-based metabolomics was employed to examine metabolite variations. The results showed that the optimal fermentation conditions were as follows: glucose addition of 2.00%, initial pH of 3.5 (raw juice), inoculation with 0.325% R. arrhizus and 5.00% Acetobacter, and mixed fermentation for 3 days. Under these conditions, the tannin degradation rate reached 65.54%±2.31%. Compared with raw juice, the fermented juice exhibited significantly decreased contents of reducing sugars, tannins, total phenolics, and L-ascorbic acid (P<0.05), while the contents of polysaccharides and flavonoids increased significantly (P<0.05); the antioxidant activity remained stable. A total of 1926 metabolites were identified, among which 664 were screened as key differential metabolites, including 148 upregulated and 516 downregulated metabolites. The upregulated shikimic acid and phenylpropanoid compounds were mainly flavonoids. KEGG pathway enrichment analysis revealed that toluene degradation, D-amino acid metabolism, and amino acid biosynthesis pathways were significantly upregulated after fermentation. In the flavonoid biosynthesis pathway, typical astringent compounds such as pinocembrin, cyanidin, and myricetin were annotated, and showed significantly downregulated trends, confirming that composite probiotic fermentation could effectively reduce the astringency and improve the taste of R. roxburghii juice. Meanwhile, the increase in flavonoids contributed to the maintenance of stable antioxidant activity. This study provides a scientific basis for the development of functional beverages from Rosa roxburghii.

This study utilized corn steep liquor (CSL), a byproduct of corn processing, as the raw material. Koji with high protease activity was employed to ferment and degrade CSL proteins, and fermentation conditions were optimized using response surface methodology to investigate the effect of fermentation on its antioxidant activity. The results showed that the optimal process parameters were: Koji addition (based on protease activity) of 28 U/mL, temperature of 53 ℃, fermentation time of 5 h, and pH of 5.7. Under these conditions, the soluble protein content in fermented CSL reached 137.83±2.07 mg/mL, representing an 8.81% increase compared to unfermented CSL. Fermentation promoted the hydrolysis of proteins in CSL and increased the content of small peptides, reduced the average particle size of CSL proteins, and significantly increased the absolute value of Zeta potential (P<0.05). After fermentation, the relative content of α-helix in the secondary structure of CSL proteins decreased by 4.59%, while β-sheet increased by 2.82%, and β-turn increased by 1.77%. Scanning electron microscopy (SEM) revealed that the macromolecular proteins in CSL were degraded into fragments with folded and porous surface structures. At a concentration of 5 mg/mL, the DPPH radical scavenging rate of fermented CSL was 51.35%±2.06%, the ABTS⁺ radical scavenging rate was 92.23%±1.57%, and the FRAP value was 38.54±1.78 µmol/L, representing increases of 11.85%, 7.16%, and 21.77%, respectively, compared to the unfermented group. This study opens a new pathway for the high-value utilization of corn byproducts and the development of novel plant-based protein resources.

To address the low bioavailability of oyster peptide (OP) after gastrointestinal digestion, this study optimized and investigated the preparation process and colloidal properties of chitosan-oyster peptide nanoparticles (CONP). The CONP were characterized using scanning electron microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, and X-ray diffraction, with evaluations of their stability, simulated digestion characteristics, and release kinetics. Results indicated that the optimal preparation conditions were: Chitosan (CS) to sodium tripolyphosphate (TPP) mass ratio of 4.8:1, CS concentration of 2.4 mg/mL, CS to OP mass ratio of 1:2, and CS solution pH of 5.5. Under these conditions, the encapsulation efficiency reached 85.44%, with a particle size of 259.67 nm. The CONP formed amorphous nanoparticles primarily through electrostatic and hydrogen bonding interactions, exhibiting irregular elliptical shapes with geometric dimensions around 100 nm and uniform particle size distribution. The peak thermal decomposition temperature of encapsulated OP increased by 37 °C. After treatment with 200 mmol/L NaCl, a 90 °C water bath for 120 min, and pH2 PBS, the particle sizes of CONP were 709, 338, and 431 nm, respectively. After 360 min of continuous simulated gastrointestinal digestion, the cumulative release rate reached 70.80%. After 24 h of separate simulated gastric and intestinal digestion, the release rate in gastric fluid was significantly lower than in intestinal fluid. The formation mechanism and structural characteristics of CONP significantly enhanced its ionic strength stability, thermal stability, and pH responsiveness. It exhibited high stability in simulated gastric fluid following Fickian diffusion, while showing swelling behavior and following Super Case Ⅱ release in simulated intestinal fluid, with rapid release of OP. This study provides a theoretical foundation for the application of OP in functional food development.

The aim of the study was to provide a reference basis for the preparation of high-quality rapeseed protein by salt-extraction. Cold-pressed dehulled rapeseed meal was used. The salt-extraction process was optimized using single-factor experiment and response surface experiments analysis, and the physicochemical properties were investigated and compared with the protein obtained by alkali-extraction and acid-precipitation. The results showed that the optimal conditions were as follows, pretreatment with phytase and hydrated ethanol, 0.75 mol/L CaCl₂ extracting medium, pH6.5, solid-liquid ratio 1:12 g/mL, temperature 53 ℃ and extraction time 90 minutes, and achieving a protein solubility of 27.96% under these conditions. Furthermore, the resulted rapeseed protein achieved a higher protein purity at 77.12%±0.63% and a lower phytic acid content of 0.13%±0.01%, in comparison to the protein obtained by alkali-extraction and acid-precipitation method. What's more, SDS-PAGE analysis revealed that the main components of salt-extracted protein were albumin. Its higher contents of α-helices and β-turns dominated its stable and flexible structure, also leading to better solubility. This experiment provides a basis for using the salt-solution method to prepare high-quality rapeseed protein.

In this study, highly oil-absorbing deacetylated konjac glucomannan octenyl succinate gel (DK-OS) was prepared using deacetylated konjac glucomannan gel (DK-G) as the raw material and octenyl succinic anhydride (OSA) as the esterifying agent. The Box-Behnken experimental design was employed to investigate the effects of four factors (reaction temperature, pH, DK-G concentration, and OSA and DK-G mass ratios [m_OSA/m_DK-G]) on the degree of substitution (DS) and oil absorption capacity (OAC) of DK-OS. To optimize the process conditions, DK-OS with high OAC and DS was prepared under optimal conditions. The DK-OS was further characterized via infrared spectroscopy, crystalline structure analysis, hydrophobicity assessment, and microscopic morphology. The influence of the four factors on the OAC of DK-OS followed the order of m_OSA/m_DK-G>pH>reaction temperature>DK-G concentration, whereas the order of influence on DS was m_OSA/m_DK-G>DK-G concentration>pH>reaction temperature. The optimal conditions for the esterification process were 39 °C, pH8.5, 2% DK-G concentration, m_OSA/m_DK-G=1.9, and 4 h reaction time. Under these conditions, the resulting DK-OS exhibited a DS of 0.0623±0.0002 and an OAC of 53.88±0.02 g/g. Infrared spectroscopy revealed that the peak intensity of DK-OS at 1727 cm⁻¹ (associated with the ester group) was enhanced after esterification. Additionally, methylene stretching vibration peaks and carboxylate asymmetric stretching vibration peaks were observed at 2926, 2857, and 1566 cm⁻¹, respectively. Notably, the pores that developed on the microstructural surface of DK-OS exhibited increased roughness, whereas the crystal form of the esterified product remained unchanged. The hydrophobic angle increased significantly from 61.5° to 105.3°, thereby reflecting a marked enhancement in surface hydrophobicity. This study provides a technical reference for the development of high-oil-absorption dietary fibers.

This study aimed to analyze the variation patterns of volatile metabolites in ginseng after lactic acid bacteria fermentation combined with traditional processing and their influence on flavor. Ginseng was fermented with Lactobacillus pentosus and further processed. Non-targeted GC-MS metabolomics and electronic nose technology were used to conduct systematic analysis of the samples before and after treatment. The results showed that fermentation and fermentation-processing treatment significantly reduced the total sugar content from 556 mg/g to 335 mg/g and 221 mg/g, while the total saponin content first decreased from 194 mg/g to 140 mg/g and then rebounded to 221 mg/g. Fermentation and processing significantly changed the composition of volatile components in ginseng. A total of 77 significantly differentiated metabolites were identified, mainly including 11 major categories such as alcohols, terpenoids, hydrocarbons, ketones, heterocyclic compounds and esters. The changes in OAV of key aroma active components such as linalool and α-pinene indicated that the overall flavor of ginseng after treatment had transformed from grassy and pungent to a soft and harmonious fruity and caramel aroma. The analysis results of electronic nose were consistent with those of GC-MS and OAV. Fermentation enhanced the sour and fruity aroma characteristics of ginseng, and the processing process generated caramel aroma and sweet aroma substances. This study reveals the synergistic mechanism of fermentation and processing, providing an important theoretical basis and technical reference for the deep processing of ginseng and the regulation of its flavor and quality.

To enable rapid and convenient detection of zearalenone (ZEN) and aflatoxins (AFB1) in coarse cereals, this work developed an aptamer-based sensor integrated with image analysis software. The sensor utilized specific aptamers targeting ZEN and AFB1 as recognition elements, gold nanoparticles (AuNPs) as the colorimetric indicator, and NaCl as the chromogenic agent. Images of samples captured by a smartphone were analyzed using ImageJ software through measuring the integrated pixel density, allowing for specific and rapid detection of ZEN and AFB1 in ten different types of coarse cereals. Under optimal conditions, the aptasensor based on microplate reader absorbance measurement showed linear detection ranges of 0.05~3 ng/g for ZEN and 0.2~8 ng/g for AFB1, with calibration equations y=0.021x+0.3353 (R²=0.9983) and y=0.0207x+0.3075 (R²=0.9986), and detection limits of 0.035 ng/g and 0.1 ng/g, respectively. When using smartphone image acquisition combined with ImageJ analysis as an alternative method, secondary calibration equations were derived: y=−16.141x+189.88 (R²=0.991) for ZEN and y=−12.928x+247.08 (R²=0.9901) for AFB1, with LODs of 0.037 ng/g and 0.106 ng/g. Method validation confirmed good accuracy and precision, with spike recoveries ranging from 85.88%~101.13% (RSD 1.56%~5.34%) for ZEN and 87.76%~109.30% (RSD 0.9%~5.07%) for AFB1. The aptasensor successfully detected ZEN and AFB1 in all ten tested coarse cereal samples. By integrating smartphone image analysis, this approach achieves highly sensitive, rapid (15 min) and accurate detection of both mycotoxins in coarse cereals, making it an effective tool for on-site screening applications.

In order to study the effects of two enzyme-producing yeasts, Kluyveromyces marxianus (M19) and Pichia fermentans (M26) on the flavor of cheese, SPME-GC-MS and electronic nose detection were used to identify the volatile compounds in Cheddar cheese produced without (control) and with Kluyveromyces marxianus (M19) and Pichia fermentans (M26). The results showed that a total of 64 volatile compounds were detected across the three groups of cheese samples, including 10 acids, 16 alcohols, 19 esters, 6 aldehydes, 8 ketones, 2 lactones and 3 others. Principal component analysis (PCA) and cluster analysis of the detected volatile compound content and types revealed that the main volatile substances in the cheese group with M26 addition were acids, alcohols, esters, and ketones. The main volatile substances in the cheese group with M19 addition were alcohols, while the main volatile substances in the control group were alcohols. Comparative analysis of key flavor substances based on relative odor activity value (ROAV) during cheese ripening showed that the M19 group exhibited the highest number of volatile flavor compounds at 20 days of ripening, including acetic acid, isoamyl alcohol, n-amyl alcohol, ethanol, ethyl hexanoate, ethyl acetate, phenethyl acetate, ethyl decanoate, ethyl butyrate, and benzaldehyde. In contrast, the M26 group at 30 days of ripening primarily contained acetic acid, isoamyl alcohol, n-amyl alcohol, and ethyl hexanoate. Among these, ethyl hexanoate showed the highest ROAV in both treatment groups, indicating it as the most critical flavor compound in cheeses fermented with enzyme-producing yeasts, imparting distinct fruity and wine-like aromas. The odor of the M19 fermented cheese experimental group was strongest when the maturity period was 20 days, indicating that M19 fermented cheese could more efficiently promote cheese flavor formation, shorten the maturation period to 20 days, and help reduce production costs and improve efficiency. However, the flavor development ability of M26 fermented cheese was relatively weak, which might lead to a single flavor and a long maturation cycle of the product. These findings provide a valuable reference for the application of yeast in cheese production.

The variety of mustard greens is a key factor influencing the formation of fermented pickle quality. By comparing microbial counts, physicochemical indicators, organic acids, glucosinolates and volatile metabolites during the fermentation of mustard (Brassica juncea) varieties, this study assessed differences in fermentation characteristics among distinct mustard cultivars. The results indicated that differences existed in microbial counts, total acidity, and organic acid content during the fermentation of the two mustard (Brassica juncea) varieties. At the end of fermentation, the yeast count in the fermentation broth of Chuanjie No.1 was approximately 1 lg CFU/mL higher than that of Chuanjie No.2. The total acid content of Chuanjie No.2 was 0.156 g/100 g higher than that of Chuanjie No.1, and the increase in lactic acid was 2.3 mg/mL higher. In terms of glucosinolates and their primary volatile metabolites, the total glucosinolate content in fresh Chuanjie No.2 was 50.09% higher than that in Chuanjie No.1, Allyl isothiocyanate, 3-butenyl isothiocyanate, phenethyl isothiocyanate, 3-butenonitrile, and acetonitrile were key differential glucosinolate metabolites that distinguished the flavor profiles of Chuanjie No.1 and Chuanjie No.2 during different fermentation stages. Correlation analysis indicated that total glucosinolates showed a negative correlation with bacteria and lactic acid bacteria during fermentation. Volatile glucosinolate metabolites of the isothiocyanate class showed a negative correlation with bacteria and lactic acid bacteria, while exhibiting a positive correlation with total glucosinolate content. The glucosinolate content in different mustard varieties might influence the growth and metabolism of fermenting microorganisms as well as fermentation quality, leading to significant variations in the final product's flavor. The experimental results provided a theoretical basis for the targeted selection of high-quality fermented mustard.

Xinhui dried tangerine peel fruit pulp was used as a raw material to establish a rapid and quantitative analytical method for monitoring the total soluble sugar (TSS) and nitrogen (TN) contents during carotenoid fermentation by Rhodotorula mucilaginosa (R. mucilaginosa). Near-infrared spectroscopy (NIR) was integrated with partial least squares regression (PLSR) to construct models for quantifying the TSS and TN in fermentation broth. The coefficient of determination for the prediction set (R²p), root mean square error of prediction (RMSEP), and relative percent deviation (RPD) were used as evaluation metrics, and the effects of different spectral preprocessing methods and feature wavenumbers on model performance were systematically compared. The results were externally validated using independent samples. The optimal models for quantifying the TSS and TN contents were obtained using multiplicative scatter correction (MSC) for preprocessing the spectrum and competitive adaptive reweighting sampling (CARS) for selecting the feature wavenumber. The model for quantifying TSS achieved a R²p of 0.9670, a RMSEP of 2.6587, and an external validation RPD of 4.8386, indicating high-precision quantitative analysis. The model for quantifying TN yielded R²p and RMSEP values of 0.9502 and 0.0624, respectively, with an external validation RPD of 2.7423, which indicated suitability for routine quantitative analyses. The t-test results for the TSS and TN models indicated that the predicted and measured values did not significantly differ (P>0.05), indicating high accuracy and stability. These models can be used for rapidly monitoring the TSS and TN contents in R. mucilaginosa carotenoid fermentation broth samples.

Goat meat is favored by consumers for its high protein and low-fat content. The Yimeng black goat and Huanghuai white goat, as local goat breeds in Shandong Province, had received less systematic research in terms of meat quality. This study focused on the longissimus dorsi muscle and semimembranosus muscle of these two breeds, measuring pH, water retention capacity, color, texture parameters, electronic nose data, and volatile flavor substances. Principal component analysis (PCA) was used to analyze the correlation of multiple indicators, and a backpropagation artificial neural network (BP-ANN) classification model was constructed. The Shapley Additive Explanations (SHAP) method was employed to identify key features, and partial least squares discriminant analysis was used to screen key flavor substances. The Mantel correlation analysis was combined to preliminarily reveal the correlation between meat quality and key flavor substances. The results demonstrated that, in comparison with Huanghuai white goats, Yimeng black goats exhibited lower cooking loss, higher a^* values, and greater concentrations of volatile flavor compounds. The BP-ANN model developed using 27 quality indicators achieved a classification accuracy of 97.5% for breed and meat cut in the test dataset, indicating strong discriminative performance. SHAP analysis identified seven key predictors influencing model output, including h value and S14 sensor response. Mantel correlation analysis revealed significant associations between these critical quality indicators and specific flavor compounds, namely n-butyl aldehyde, n-octanol, and ethyl acetate, suggesting that lipid oxidation derivatives might serve as pivotal mediators linking mutton eating quality and flavor profile. These findings indicate that Yimeng black goats possess superior eating quality characteristics, and the established BP-ANN model offers a reliable methodological framework for future rapid, objective, and intelligent grading and discrimination of mutton.

In order to effectively evaluate the quality differences among different wheat varieties, 18 varieties cultivated in the Henan region were selected as the research subjects. An analysis was conducted on their grain, flour, and dough quality characteristics. Furthermore, a comprehensive evaluation model was established by integrating correlation analysis and principal component analysis. Cluster analysis was used to classify 18 different wheat varieties, analyzing the characteristics and potential application value of each category. The results showed that the bulk density had the smallest coefficient of variation (1.89%), while the formation time had the largest (78.96%). One variety (Xinmai 26) met the quality standards for strong-gluten wheat in all six key indicators, and seven varieties met the standards for medium-strong gluten. Various quality traits exhibited different degrees of correlation, with the strongest correlation observed between development time and stability time (0.982). Principal component analysis simplified the 14 evaluation indicators into four principal components, with a cumulative contribution rate of 82.005%. Weighted scores based on these components identified the top three varieties with the best comprehensive quality: Xinmai 26, Luohan 22, and Yumai 49, indicating high value for targeted breeding and processing. Cluster analysis categorized the varieties into three groups: Group Ⅰ (10 varieties) exhibited moderate grain quality but the poorest flour and dough quality; Group Ⅱ (6 varieties) had poorer grain quality but moderate flour and dough quality, suggesting inferior milling but acceptable processing quality; Group Ⅲ (2 varieties) demonstrated the best grain and flour quality, along with good dough quality, indicating superior overall milling, processing, and end-use potential. This study provides a theoretical reference for selecting and promoting high-quality wheat varieties and for the development of the processing industry.

This study investigated the quality diversity and processing suitability of six representative Phyllanthus emblica L. varieties from Yunnan. Comprehensive analyses were conducted to determine appearance quality, physicochemical properties, bioactive components, antioxidant capacity, and flavor profiles using electronic tongue and electronic nose. Multivariate statistical techniques, including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and cluster analysis (CA), were employed to analyze the indicators and classify the varieties. The results revealed significant diversity among the varieties, with coefficients of variation exceeding 20% for 15 indicators, including a^* value, single fruit weight, firmness, flavonoid content, and sugar-acid ratio. Distinct flavor profiles among the six varieties were effectively differentiated by a PCA model. PCA and PLS-DA identified 14 key indicators, such as total acidity, sourness, and sweet aftertaste, as core determinants of fruit quality. Cluster analysis based on these core indicators classified the varieties into four groups: 'Zaofeng' (Group Ⅰ), characterized by high levels of total acidity, flavonoids, and crude fiber, exhibiting strong responses to sourness, astringency, sweetness, sulfur compounds, nitrogen-containing substances, and aldehydes/ketones, contributing to a rich and complex flavor profile, suitable for processing fermented drinks or functional tablets; 'Yesheng' (Group Ⅱ), notable for its high ascorbic acid and total phenolic content, demonstrated excellent antioxidant properties and a pronounced sweet aftertaste, which could be processed as healthcare beverages. 'Yingyu' (Group Ⅲ), distinguished by bright and translucent fruit color, high firmness and flesh-to-seed ratio, minimal astringency, and low coarse fiber content, which were suitable for fresh consumption or processing ready-to-eat recreational products. 'Nuoganlan' 'Boligan', and 'Bingtian' (Group Ⅳ), featuring higher moisture content and juice yield, lower astringency and sourness, and prominent sulfur and aldehyde-ketone aromas, which could be processed as flavor-oriented beverages. Furthermore, pearson correlation analysis validated the effectiveness of these core indicators for comprehensive quality evaluation and established linear relationships among them. This study provides a theoretical foundation for the efficient screening of Phyllanthus emblica L. varieties and establishes a systematic framework for quality evaluation in targeted processing applications.

Tilapias are prone to spoilage due to protein oxidation during cold storage, making it crucial to adopt appropriate treatments to extend their refrigerated shelf life. This study focused on tilapia and investigated the effects and potential mechanisms of oligomeric proanthocyanidins (OPC)-agaro oligosaccharide (AGOS) on the changes in myofibrillar protein during cold storage. By measuring indicators such as myofibrillar protein concentration, total sulfhydryl content, carbonyl content, microstructure, enzyme activities and spatial structure, a comprehensive evaluation was conducted on the impact of OPC and AGOS on the oxidation of myofibrillar protein in refrigerated tilapia fillets. The results demonstrated that the 0.2%OPC+0.5%AGOS compound group more effectively inhibited the decrease in myofibrillar protein concentration and total sulfhydryl content compared to the untreated group. In the later stages of storage, the compound group exhibited less alteration in the organizational structure of myofibrillar protein and maintained finer tissue gaps. During storage, this group effectively suppressed the increases in polyphenol oxidase (PPO) and peroxidase (POD) activities, while mitigating the decreases in Ca²⁺-ATPase, superoxide dismutase (SOD), and fatty acid synthase (FAS) activities. Additionally, the compound group could preserve the α-helix structure and maintain the stability of the protein's tertiary structure. In conclusion, the combination of oligomeric proanthocyanidins and agaro oligosaccharide can effectively maintain the spatial structure of myofibrillar protein in tilapia fillets and inhibit protein oxidation during storage. This approach offers a novel natural preservation strategy for enhancing the freshness and quality of aquatic products.

Crisp biscuits are susceptible to lipid oxidation during storage, resulting in flavor deterioration and a decline in quality. To systematically investigate the dynamic changes in lipid oxidation indicators and their effect on product flavor, this study utilized headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze samples stored for 0, 6, 8, 10, 12, and 14 months. Monitoring of lipid oxidation indices revealed that the acid value (AV) and peroxide value (POV) increased significantly with storage time (P<0.05). In contrast, the oxidative stability index (OSI) decreased markedly (P<0.05), with a 34.47% reduction over 14 months. A total of 44 volatile compounds were identified, including aldehydes (9), ketones (8), acids (1), esters (8), alcohols (4), hydrocarbons (7), pyrazines (6), and others (1). Flavor profiling demonstrated significant temporal variations: aldehydes (e.g., hexanal, isovaleraldehyde), ketones (e.g., hydroxyacetone), and acids (e.g., acetic acid) increased significantly during storage (P<0.05), whereas esters (e.g., ethyl acetate) decreased sharply (P<0.05), with a 93.24% reduction by month 14. Multivariate statistical analyses, including partial least squares-discriminant analysis (PLS-DA) and principal component analysis (PCA), combined with variable importance in projection (VIP>1) and statistical significance (P<0.05), identified 13 key differential volatile markers. Further screening highlighted seven compounds—hexanal, isovaleraldehyde, hydroxyacetone, acetic acid, acetamide, acetylacetone, and 2-methyltetrahydrofuran-3-one—as core markers indicative of flavor deterioration and overall quality decline in crisp biscuits. Correlation analysis confirmed lipid oxidation as the primary driver of off-flavor development and quality degradation. These findings demonstrate that HS-SPME-GC-MS combined with multivariate analysis is an effective approach for identifying critical differential flavor compounds during storage, providing a scientific and methodological basis for early prediction and quality monitoring of crisp biscuits.

To investigate the effect of a low-voltage electrostatic field (LVEF) on the post-harvest color and flavor of sweet corn (Zea mays L. var. Nongke Nuo 336), samples were subjected to a 1 kV LVEF treatment during storage for 8 days. Changes in color difference, wrinkling rate, sensory score, the activities of antioxidant enzymes—peroxidase (POD), phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO), malondialdehyde (MDA) content, flavonoid content, organic acids, sugars, and volatile organic compounds (VOCs) were monitored throughout storage. The results showed that the variation in color difference was significantly smaller in the LVEF-treated group. POD and PAL activities remained relatively stable and at higher levels, while the increases in MDA content and PPO activity were lower, and the decline in flavonoid content was slower, suggesting that LVEF mitigated oxidative damage to cellular structures. During storage, LVEF treatment enhanced the accumulation of antioxidant-related organic acids such as chlorogenic acid, neochlorogenic acid, and (R)-3-hydroxybutyric acid, while decreasing the levels of sourness-related organic acids such as azelaic acid and trans-/cis-aconitic acid. Moreover, LVEF treatment effectively slowed the reduction in sugar content, promoted the accumulation of desirable VOCs (e.g., methyl acetate, β-ocimene, and 4-hexen-3-one), and suppressed the formation of undesirable VOCs (e.g., 1-butanol and acetoin) associated with musty, sour, and fermented odors. Overall, LVEF treatment delayed post-harvest color darkening, preserved flavor quality, and effectively extended the shelf life of sweet corn.

In the present study, agar-sodium alginate bilayer films were prepared with ginger essential oil (GEO) as the antibacterial agent. Representative water-based and fatty food simulation solvents were selected for immersion and unilateral release experiments of the films to explore the behavior of essential oil diffusion and release from the film matrix. In addition, four classical mathematical models were selected to fit the primary release mechanism of GEO. The effect of the antibacterial film on the microbial quality of grass carp during refrigeration was evaluated. The results showed that the immersion release and unilateral release of GEO in simulated solvents (distilled water, 10% v/v ethanol, 50% v/v ethanol, and 95% v/v ethanol solution) for water-based and fatty foods exhibited a behavioral pattern of rapid release, followed by stable and sustained release, which could enable the achievement of good sustained release from the film matrix. The model fitting results of the GEO release behavior indicated that the GEO release from the film matrix was primarily based on Fickian diffusion, and that the Peppas-Sahlin model could better explain its release mechanism, followed by the Peleg model. The results of the refrigeration of grass carp showed that the antibacterial effect of GEO on the bilayer film and its rapid and sustained slow release from the film matrix could effectively inhibit microbial growth and production of volatile salt based nitrogen compounds of the grass carp, and based on the comprehensive detection results of sensory, physicochemical, and microbiological indicators, it was found that the addition of GEO could extend the shelf life of grass carp with the agar-sodium alginate bilayer film packaging by approximately 3 d during refrigeration compared with the PE treatment group and the control group without packaging.

The research was designed to examine how the unfermented FCP-2-1 (DFPG-0) and its degradation products after 8 h of in vitro fermentation (DFPG-8) stimulated GLP-1 secretion and to elucidate the underlying mechanisms using the NCI-H716 cell model. The CCK-8 test verified that DFPG-0 and DFPG-8 were non-toxic to NCI-H716 cells within the 50~200 μg/mL concentration range. Thereafter, the study employed 50, 100, and 200 μg/mL doses in subsequent assays to assess how DFPG-0 and DFPG-8 affected GLP-1 release, GCG gene mRNA levels, and key intracellular signaling factors. Experimental data revealed that both DFPG-0 and DFPG-8 markedly enhanced GLP-1 secretion at 50~200 μg/mL (P<0.05), with DFPG-8 demonstrating superior efficacy at the same doses, elevating GLP-1 levels by 21.79%, 10.94%, and 13.19%. In terms of GCG expression, both DFPG-0 and DFPG-8 significantly raised mRNA levels (P<0.05), with DFPG-8 outperforming DFPG-0 at 100 and 200 μg/mL by 37.69% and 80.24%, respectively. Furthermore, DFPG-0 and DFPG-8 both markedly enhanced the expression of CAMP, PKA, Epac, CREB, Cdx-2, and GCG proteins (P<0.05), and DFPG-8 showed superior potency compared to DFPG-0, elevating each marker by 39.17%, 39.41%, 139.40%, 45.16%, 93.13%, and 45.34%. Collectively, the results showed that DFPG-0 and DFPG-8 each facilitated GLP-1 secretion and elevated GCG gene expression, concurrently upregulating CAMP, PKA, Epac, CREB, Cdx-2, and GCG proteins, indicating that FCP-2-1's in vitro glucose-lowering action was mediated via activation of the CAMP/PKA/GCG and CAMP/Epac/GCG cascades to drive GLP-1 production and secretion, with the fermented degradation products exerting a more pronounced effect.

This study sought to explore the anti-ulcerative colitis (UC) effects of polysaccharides derived from sequential extraction—initial hot water extraction from Atractylodes macrocephala decoction pieces (yielding AMPQT), followed by alkaline extraction of the residue (yielding AMPJT)—and compare the efficacy of AMPJT to AMPQT. We quantified the polysaccharide content, uronic acid content, protein content, and molecular weight of both extracts. A mouse model of UC was induced using 2.5% dextran sodium sulfate (DSS). Mice were subsequently administered AMPQT, AMPJT, or mesalazine. Body weight, colon length, thymus index, and spleen index were measured to calculate the disease activity index (DAI). ELISA was employed to detect levels of TNF-α, IL-1β, IL-4, IL-6, IL-10, and malondialdehyde (MDA), as well as the activities of superoxide dismutase (SOD) and myeloperoxidase (MPO) in colon tissue. Pathological changes in colon tissues were evaluated via hematoxylin-eosin (HE) staining. Immunofluorescence was used to determine the expression levels of ZO-1, occludin, and MUC-2, while serum FITC-dextran concentration was measured to assess intestinal permeability. Results demonstrated that compared with the model group, AMPJT significantly alleviated symptoms and pathological damage in UC mice, spleen indices (P<0.05) and restored thymus and colon length (P<0.01), reduced levels of TNF-α, IL-1β, IL-6, and MDA levels (P<0.01) along with MPO activity (P<0.05), and increased levels of IL-4 and IL-10 and SOD activity in colon tissue (P<0.01). Additionally, AMPJT significantly upregulated the expression of ZO-1 (P<0.05) and MUC-2 (P<0.01) while reducing intestinal permeability (P<0.05). Compared with AMPQT, AMPJT exhibited significantly greater or superior efficacy in improving these indicators, with statistically significant differences particularly evident in restoring colon length, reducing IL-6 levels, and increasing IL-4 levels (P<0.05). AMPJT demonstrated significant anti-UC effects in mice, outperforming AMPQT.

Using leaves of Xu Zishu No. 8 as the primary material, the uric acid synthesis inhibitory effect of purple sweet potato leaf water extract (PSPL) was investigated through single-factor experiments and a hyperuricemic zebrafish model. Network pharmacology approaches were subsequently employed to elucidate the major bioactive components and underlying functional mechanisms by which PSPL reduces uric acid levels. Under the optimal conditions (material-to-liquid ratio 1:10, 80 ℃, 30 min), PSPL achieved a maximum XOD inhibition rate of 74.73%. Chemical profiling by HPLC-MS revealed phenolic acids, particularly chlorogenic acid and flavonoids, as the principal bioactive constituents. In a hyperuricemia zebrafish model, PSPL administration significantly reduced uric acid, ALT, AST, BUN, and creatinine levels (P<0.05). Levels of the inflammatory cytokines IL-6, TNF-α, and IL-1β were significantly reduced (P<0.05). Network pharmacology further identified 58 overlapping targets, 416 enriched GO terms, and 118 signaling pathways. Component-target-pathway mapping indicated that chlorogenic acid, caffeic acid, 6,7-dihydroxycoumarin, and isoquercitrin might interact with IL-6, TNF-α, and IL-1β, thereby regulating uric acid metabolism through pathways such as AGE-RAGE, HIF-1, and IL-17. These findings establish the biochemical basis for the hypouricemic activity of PSPL and provide a theoretical framework for the high-value utilization and advanced processing of sweet potato leaf by-products.

Milk fat globule membrane (MFGM) is a key bioactive component in milk, incorporated into infant formula due to its health benefits. Previous studies have found that adding MFGM phospholipids to whey protein at an optimal ratio (MFGM phospholipids:whey protein=5:10) enhances the physical and emulsifying stability of infant formula emulsions. However, its digestive characteristics remain unexplored. Consequently, this study employed human milk (HM), a commercial MFGM-containing infant formula (IF1, MFGM phospholipid:whey protein≠5:10), and a commercial MFGM-free infant formula (IF2) as controls. The objective was to investigate the effect of the optimal MFGM phospholipids-to-whey protein ratio (MFGM phospholipid:whey protein=5:10) on the in vitro digestive characteristics of infant formula emulsions. Results indicated that infant formula emulsion (FE) supplemented with this ratio exhibited particle size changes (mean particle size 3.28±0.24 μm; HM mean particle size 4.24±0.31 μm), potential changes (overall decreasing potential trend), and microstructural alterations (both exhibiting intact fat globules and phospholipid ring structures). Furthermore, the distribution trends of free fatty acid composition and content were closest to HM, and its degree of lipolysis (81.46%±0.75%) was also closer to HM (85.49%±1.89%), surpassing commercial IF1 (75.35%±1.17%) and IF2 (73.47%±1.28%). In summary, the FE prepared under these conditions exhibits in vitro digestive characteristics more similar to HM. This study can provide a theoretical basis for the humanization of MFGM in infant formula.

Objective: Hyperuricemia (HUA) is a metabolic disorder characterized by abnormally elevated serum uric-acid levels. This study investigated the inhibitory effect of a chrysanthemum compound formula (CCF) on xanthine oxidase (XOD) in vitro and further elucidated its urate-lowering mechanisms. Methods: The in vitro XOD inhibitory activity of CCF was first validated. Network pharmacology was then employed to identify key therapeutic targets, active ingredients, and signaling pathways involved in CCF-mediated treatment of HUA. Key active constituents were subjected to molecular docking with XOD. In animal experiments, a HUA mouse model was established, and mice were orally administered CCF at three doses (100, 150, and 200 mg/kg). Serum uric acid (UA) and liver XOD activity were measured, along with blood urea nitrogen (BUN) and creatinine (CRE). Renal levels of TNF-α and IL-1β were quantified by ELISA, and histopathological examination of kidney tissue was performed. Western blotting was used to analyze urate transporters and relevant signaling pathways. Results: CCF dose-dependently inhibited XOD activity in vitro. Network pharmacology indicated that CCF might exert therapeutic effects against HUA via the NF-κB signaling pathway. Quercetin, kaempferol, luteolin, β-sitosterol, and isorhamnetin were identified as the principal bioactive constituents; molecular docking confirmed their stable binding to XOD. In vivo, CCF significantly reduced serum UA levels in HUA mice (P<0.001) and alleviated renal inflammation. Western blot results showed down-regulation of the urate re-absorption transporters URAT1 and GLUT9, and up-regulation of the urate excretion transporters OAT1 and ABCG2 (P<0.001 or P<0.05), thereby promoting uric-acid excretion. In treated mice, IκBα expression increased, whereas the p-p65/p65 ratio decreased. Conclusion: CCF effectively reduces serum uric-acid levels and alleviates kidney damage, likely by modulating the NF-κB signaling pathway.

Sulforaphane (SFN) is a naturally occurring compound that has been demonstrated to possess a range of biological activities, including antioxidant, anti-inflammatory, detoxifying, anti-glycation, and immunomodulatory effects. Nuclear factor erythroid-2-related factor 2 (Nrf2) has been identified as a key target for the action of sulforaphane (SFN). This review summarises recent advances in research concerning the functional mechanisms and roles of SFN-activated Nrf2 signalling pathways in various neurological disorders, including Alzheimer's disease, Parkinson's disease, Huntington's disease, multiple sclerosis, epilepsy, stroke, and traumatic brain injury. The process of interaction between NRF2-Keap1 (Kelch-like ECH-associated protein 1) has been extensively documented. The initial step in this process involves the binding of Nrf2 to Keap1, which subsequently leads to the ubiquitination and subsequent degradation of Nrf2. Upon stimulation by activators such as SFN or reactive oxygen species (ROS), Nrf2 dissociates from Keap1, translocates to the nucleus, and binds to Maf proteins. This process initiates the transcription of downstream genes regulated by the antioxidant response element (ARE), including heme oxygenase-1 (HO-1), NAD(P)H:quinone oxidoreductase 1 (NQO1), and glutamate-cysteine ligase catalytic subunit (GCLC). Consequently, this enhances the cellular antioxidant capacity. This article aims to systematically review dietary sources of sulforaphane (SFN) and its potential role, through the activation of the Nrf2 signaling pathway, in intervening in and delaying the progression of various neurological diseases, thereby providing a scientific basis for developing SFN-based dietary strategies for neurological health.

Bio-based aerogel is a lightweight, porous and high specific surface area nanomaterial prepared from natural biomacromolecules, which has shown great potential for application in the food field in recent years. Bio-based aerogels exhibit excellent adsorption, sustained release, and biocompatibility. In this paper, the preparation methods of bio-based aerogels, including the types of raw materials, the mechanism of the sol-gel method and the drying process are systematically reviewed. The physical and functional properties of bio-based aerogels are discussed. The applications of bio-based aerogels in food preservation mats, food freshness indication labels, nutrient delivery carriers, and fat in artificial meat substitutes are summarized. In addition, the challenges of bio-based aerogels in terms of large-scale production, food safety and consumer acceptance are discussed, and the future development of bio-based aerogels in functional food and industrial production is prospected.

As consumers increasingly pursue foods with superior quality and enriched flavor, fermented products have attracted considerable attention due to their unique sensory properties and nutritional advantages. Aroma-producing yeasts, as pivotal microbial catalysts in fermentation processes, are widely utilized in the production of a broad range of fermented foods, including alcoholic beverages, fermented dough-based products, and fermented soybean products. This review synthesizes recent research progress on aroma-producing yeasts in fermented foods, beginning with a systematic overview of their taxonomic classification and key biological characteristics. The primary aroma-active metabolites synthesized by these yeasts are esters and alcohols, which play a decisive role in determining the flavor profiles of fermented food products. Next, the mechanisms underlying aroma biosynthesis in these yeasts are elaborated. By regulating metabolic pathways, these yeasts synthesize a diverse array of aromatic metabolites, which in turn impart unique sensory attributes to fermented foods. In-depth exploration of these mechanisms not only facilitates the clarification of the functional roles of aroma-producing yeasts during fermentation but also establishes a solid theoretical foundation for further optimizing the flavor quality of fermented products. Lastly, the current application status of aroma-producing yeasts in fermented food manufacturing is summarized. This review offers valuable insights and guidance for the innovative development of the fermented food industry, while concurrently promoting in-depth research and expanded industrial application of aroma-producing yeasts in the field of food science and technology.

It is a critical and common challenge for liquor enterprises to digitally and objectively describe and evaluate the sensory characteristics of Baijiu, thereby strengthening the connection with consumers and guiding the design of Baijiu body. This review explores how flavor chemical analysis tools, such as electronic tongue and electronic nose, combined with brain science tools like electroencephalogram (EEG) and functional near-infrared spectroscopy (fNIRS) technology, can contribute to establishing a modern sensory analysis technology system and guide the design of Baijiu body more scientifically. Through temporal dominance of sensations, professional panel tasting description, and spatial mapping with consumer experience descriptions, it is expected to effectively bridge professional sensory evaluation with consumer perception, enabling the accurate description of the quality characteristics of Baijiu while making it easy for consumers to understand and accept. With the continuous technological progress and evolving consumer tastes, enterprises must grasp the trends in consumer preferences and shifting demands by scientifically and digitally evaluating the sensory characteristics of alcoholic beverages, so as to proactively optimize product design.

Sous-vide is a culinary technique involving prolonged thermal processing of vacuum-sealed ingredients under precisely controlled low temperatures. Compared with conventional thermal methods, this approach significantly improves meat texture and tenderness by promoting collagen gelatinization while precisely regulating myofibrillar protein denaturation and water migration, thereby effectively reducing cooking loss and increasing product yield. Meanwhile, the vacuum environment inhibits excessive lipid oxidation and facilitates the controllable degradation of flavor precursors as well as maillard reaction under mild heating conditions. This enriches the composition and content of volatile flavor substances, thereby improving the overall flavor quality. This review synthesizes recent domestic and international research advancements regarding the effects of Sous-vide technology on key quality attributes (including texture, color, tenderness, and flavor profiles) of livestock and poultry meat products. The synthesis aims to provide theoretical foundations for further technological refinement and industrial applications, ultimately contributing to novel pathways for developing premium meat products.