Objective: To preliminarily investigate the antioxidant activity of ethanol and water extracts from Zizyphus jujube bud tea and their anti-aging effects on Caenorhabditis elegans. Methods: Using Zizyphus jujube bud tea as raw material, this study determined the total flavonoid and total phenol contents, as well as in vitro antioxidant activity of ethanol extracts with different concentrations (25%, 50%, 75%) and water extracts at different temperatures (50, 75, 100 ℃). The optimal ethanol extract and water extract were selected to evaluate their anti-aging effects on Caenorhabditis elegans. Results: The 50% ethanol extract and 100 ℃ water extract exhibited optimal activity, with total flavonoid contents of 266.15 and 177.61 mg/g, respectively, and total phenol contents of 399.07 and 278.65 mg/g, respectively. Both extracts maintained high levels of free radical scavenging capacity, total reducing power, and total antioxidant capacity (P<0.05). Additionally, both extracts extended the lifespan of C. elegans (by 20.83% and 8.33%, respectively, P<0.05), enhanced survival rates under stress conditions (anti-ultraviolet radiation, anti-high-temperature heat damage, anti-hydrogen peroxide oxidation, P<0.05), and increased the superoxide dismutase (SOD) and catalase (CAT) activities in C. elegans while reducing contents of superoxide anion (O₂⁻·), hydrogen peroxide (H₂O₂), and malondialdehyde (MDA) (P<0.05). Notably, there were distinct differences between the two extracts. The 50% ethanol extract had a superior effect compared to the 100 ℃ water extract in enhancing CAT activity, reducing MDA content, and prolonging the natural lifespan of nematodes (P<0.05). The 100 ℃ water extract, by contrast, exhibited better performance in increasing SOD activity (P<0.05), decreasing the levels of O₂⁻· and H₂O₂ (P<0.05), and improving the nematodes' tolerance to adverse environments (P<0.05). Conclusion: Both ethanol and water extracts of Zizyphus jujube bud tea exhibit significant in vitro antioxidant activity and can delay the aging of Caenorhabditis elegans.

To optimize the fixation temperature for early bud-type Huangshan maofeng tea, this study employed a drum-rolling fixation machine and established four fixation temperature treatments: GT1 (350 ℃), GT2 (390 ℃), GT3 (430 ℃), and GT4 (450 ℃). Sensory evaluation, metabolomics analysis, and multivariate statistical methods were subsequently integrated to systematically investigate the flavor characteristics as well as metabolic profile differences among the four green tea groups. Sensory results revealed that GT2 had the highest sensory score, with an umami and mellow taste and a fresh and high aroma. The GT1 green tea also exhibited good quality but inferior to that of GT2. In contrast, GT3 and GT4 showed a chestnut- and bean-like aroma, and a noticeable decline in taste freshness and briskness. The taste components analysis demonstrated that the total free amino acid content was significantly higher in GT2 and GT1 compared to GT3 and GT4, especially theanine. Conversely, non-epicatechins, flavone-C-glycosides, and phenolic acids, which were associated with bitterness and astringency, were more abundant in GT3 and GT4. Volatile compound profiling indicated that floral, fruity, and sweet aromatic components were more abundant in GT2 and GT1, contributing to higher aroma characteristic impact values: 50.87% and 51.04%, higher than those of GT3 (47.29%) and GT4 (43.06%). Multivariate statistical analysis further identified dimethyl sulfide, geraniol, cis-jasmone, hexanal, and 2-methylbutyraldehyde as key differential components among the four tea groups. These findings provide a scientific basis for optimizing the fixation process in bud-type Huangshan maofeng tea production.

This study aimed to address the inherent limitations of traditional manual Zuoqing (shaking and withering stage) in Guangdong Dancong tea, including its heavy reliance on empirical expertise, the lack of quantitative indicators, and the absence of controllable processing mechanisms. Three representative cultivars from majoy Dancong-producing areas were used as experimental materials. We utilized self-developed controlled equipment for the shaking and withering stage to compare the effects of automated versus manual processing on the flavor profile of the tea. The flavor characteristics were comprehensively analyzed through sensory evaluation, quantification of key components (polyphenols, caffeine, and amino acids), electronic nose (E-nose), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), coupled with multivariate statistical analysis. The results indicated that while Dancong tea varieties exhibited distinct cultivar-specific aroma and taste profiles, the two processing methods exerted minimal impact on primary physicochemical indices and overall aroma structures. Controlled shaking and withering consistently maintained the balance of gustatory components and effectively replicated the flavor profile achieved through manual processing. Regarding key volatile organic compounds (VOCs), Yinhua-scented Dancong was characterized by high odor activity values (OAV) of jasmone, methyl jasmonate, and indole, which formed its signature honeysuckle fragrance. Zhilan-scented Dancong was primarily defined by myrcene, ocimene, linalool, and methyl salicylate, presenting a characteristic orchid fragrance. Meanwhile, Milan-scented Dancong was dominated by geranylacetone, β-ionone, and dihydroactinidiolide, showing a complex honey-orchid fragrance. Notably, the controlled shaking and withering technology significantly enhanced the OAV of floral volatiles in Yinhua-scented Dancong and successfully reproduced the aromatic characteristics of manual methods in the other two varieties, demonstrating good applicability and stability across different Dancong tea types. These findings indicate that precise control over the shaking and withering stage can effectively optimize the formation of key flavor substances. This not only provides a scientific foundation for the standardization and intelligent automation of Dancong tea processing, but also offers technical support for the transition from traditional tea-making experience to precision control.

To investigate the effects of exogenous enzymes on the quality of Toona sinensis fermented tea, this study evaluated the sensory attributes, active components, antioxidant activity, and volatile flavor compounds following treatment with cellulase (CE), flavourzyme (FLA), and polyphenol oxidase (PPO) during fermentation process. Compared with the control group (CK), the CE, FLA, and PPO groups with exogenous enzymes addition showed significantly higher sensory scores, active components content, DPPH· scavenging capacity, and total reducing ability. The CE group exhibited the highest sensory scores and significantly elevated the contents of free amino acids, tea polyphenols, total flavonoids, theaflavins, and thearubigins increasing by 12.44%, 8.13%, 9.25%, 12.50%, and 9.76% compared with the CK group, respectively. The majority of active components content in the FLA group was lower than those in the CE group or PPO group. Notably, the PPO group exhibited a bright red tea liquor and a bright bottom in the leaves, with the highest contents of water extract (42.63 g/100 g), soluble sugar (5.27 g/100 g), and theabrownins (15.15 g/100 g). Both the CE and PPO groups demonstrated strong scavenging capacities for DPPH· and ·OH, while the FLA group exhibited the highest total reducing ability. Gas chromatography-mass spectrometry identified 74 volatile compounds across five chemical classes, with 43 common components accounting for more than 84% of the total relative content in each group. Compared with the CK group, the CE, FLA, and PPO groups detected more aldehydes, alcohols, and esters. Among these, the PPO group demonstrated the highest variety and relative content of volatile flavor compounds. Based on odor activity value (OAV) and orthogonal partial least squares-discriminant analysis (OPLS-DA), 15 key volatile flavor compounds (OAV>1) and 17 differential volatile flavor compounds (variable importance in projection, VIP>1) were identified, respectively. Among these, 6 compounds, namely phenylacetaldehyde, p-methyl benzaldehyde, β-caryophyllene, α-caryophyllene, eugenol and (E)-β-lonone, were defined as key differential volatile flavor compounds with both OAV>1 and VIP>1. In conclusion, the PPO group exhibited the best overall quality, characterized by a mellow and fresh tea liquor, bright red color, high level of active components, strong antioxidant activity and a rich characteristic flavor profile.

To compare the effects of drying methods on the taste of Sichuan Congou black tea. In this study, quantitative descriptive analysis, high-performance liquid chromatography, and ultra-high-performance liquid chromatography-mass spectrometry combined with multivariate statistical analysis were employed to investigate taste differences among teas produced using different drying methods: Jinqu (hot-air drying), Jinzhen (carding machine drying), and Xiangluo (double-pan roasting drying). Results indicated that Jinqu exhibited a sweeter, fresher taste and achieved the highest sensory score (91.96). In contrast, Xiangluo had a darker liquor, higher bitterness and sourness, and the lowest sensory score (88.97). Jinzhen displayed intermediate sensory characteristics. The free amino acid content of Jinqu (4.34%) was significantly higher than that of Jinzhen and Xiangluo (P<0.05), with its theanine content being 1.41 and 1.48 times higher, respectively. Additionally, the phenol-to-amino ratio in Jinqu (1.76) was lower than that in Jinzhen (2.32) and Xiangluo (2.39). The theabrownin content of Xiangluo (3.24%) was significantly higher than that of Jinzhen and Jinqu (P<0.05), whereas Jinqu had the highest theaflavin (0.26%). The total catechin content in Xiangluo exceeded that of Jinqu and Jinzhen by 30.34% and 4.83%, respectively. Metabolomics and Pearson correlation analyses showed that elevated relative contents of amino acids (L-asparagine, L-theanine, and L-glutamic acid) in Jinqu notably enhanced its freshness. In contrast, Xiangluo contained higher levels of ester catechins and flavonoids but lower amino acids, thus increasing bitterness and reducing freshness. Moreover, malic and fumaric acids contributed to increased acidity in Xiangluo tea liquor. In conclusion, Jinqu tea produced by hot-air drying exhibited superior flavor quality compared with teas produced by the other two drying methods. These findings provide a theoretical basis for optimizing processing techniques and enhancing Sichuan Congou black tea quality.

The dynamic variation patterns of volatile components during the processing of sea buckthorn leaf green tea were investigated using gas chromatography-electronic nose (GC-E-Nose) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), combined with partial least squares discrimination analysis (PLS-DA) and orthogonal PLS-DA (OPLS-DA). Qualitative and relative quantitative analyses of volatile substances were performed across six processing stages of sea buckthorn leaves. These were fresh leaves (XY), steam fixation (ZQ), rolling (RN), pan-firing (CQ), aroma enhancement (ZX), and finished tea (CP). The results showed that there were significant differences in the tea aroma profiles among the different processing stages. A total of 70 volatile components were identified in six samples. These covered eight major categories, including alcohols and aldehydes, of which aldehydes, alcohols, and olefins were the dominant core categories. During processing, the volatile components showed strong stage-specific evolution. The relative contents of the aldehydes continuously increased from 28.24% in fresh leaves to 58.64% in the finished tea and became the most abundant category. In contrast, alcohols and esters decreased sharply throughout the entire process and olefins increased to five times that of fresh leaves at the rolling stage. The aroma profile showed a characteristic trend of "green leaf aroma fading, floral and fruity aromas enriching", with the finished tea having a composite aroma dominated by floral (37.09%) and fruity (23.48%) notes. The OPLS-DA model based on HS-SPME-GC-MS (R²X=0.945, R²Y=0.982, Q²=0.960) identified 22 key volatile compounds, of which nonanal content was the highest. The different processing procedures led to the formation of specific dominant components: Steam fixation facilitated the accumulation of (Z)-2-hexen-1-ol, whereas rolling promoted the release of terpinolene. This study revealed that enzymatic reactions occurred prior to steam fixation. These enriched the aroma components in subsequent processing, which then regulated aroma formation via mechanisms such as thermal degradation and cell disruption. These results reveal the complex dynamic changes in volatile compounds and provide a theoretical basis for sea buckthorn leaf green tea process optimization and quality improvement.

The study investigated the effects of modifying pineapple insoluble dietary fiber (PIDF) using ultrasonic (US), ultra-high-pressure homogenization (UHPH), hydrochloric acid (HCl), or alkaline hydrogen peroxide (AHP) treatment on its structural and functional properties. The correlation between PIDF structural characteristics and functional properties were analyzed using scanning electron microscopy (SEM), X-ray diffraction (XRD), particle size analysis, hydration property analysis, and measurements of glucose and nitrite adsorption capacities. The results showed that all four modification methods significantly altered PIDF structural characteristics and functional properties. SEM revealed increased surface folds and porosity in the modified samples, and particle size analysis demonstrated significant reductions in particle size (P<0.05). Fourier-transform infrared (FT-IR) spectroscopy revealed that no new functional groups were introduced. Among the four modification methods evaluated, alkaline hydrogen peroxide (AHP) treatment exhibited the greatest improvement in hydration properties, increasing water holding capacity to 23.91 g/g and oil holding capacity to 19.68 g/g, while ultrasonic (US) treatment yielded the highest water swelling capacity (12.78 mL/g). Regarding adsorption properties, US treatment showed the strongest glucose adsorption capacity (862.74 mg/g). AHP treatment achieved the best nitrite ion adsorption capacity at pH2.0 (450.66 μg/g), and ultra-high pressure homogenization (UHPH) treatment was most effective for cholesterol adsorption (4.11 mg/g). These results suggested that AHP was more suitable for enhancing hydration-related properties, whereas UHPH was preferable for improving adsorption performance. In summary, the four modification methods not only altered the physical structure of pineapple insoluble dietary fiber (PIDF), but also improved its chemical functional characteristics, thereby expanding its potential applications.

This study aimed to investigate the effects of microwave pretreatment on the quality characteristics of coarse cereals, and develop a kind of mixed coarse cereal rice with simultaneous cooking maturity. Four types of coarse cereals—mung bean, black bean, red bean, and black rice—were selected as raw materials. The optimal soaking time was determined based on water absorption rates. The influence of microwave duration on the gelatinization degree and sensory scores of the four coarse cereals was studied. Comparative analysis was conducted on the quality changes of the coarse cereals before and after pre-ripening. The proportion of the mixed coarse cereal rice was determined using sensory score as an indicator, and its digestive properties were examined. The results showed that the optimal soaking times for mung beans, black bean, red bean, and black rice were 3, 3, 8, and 2 h, respectively, while the optimal microwave times were 5, 5, 6, and 4 min, respectively. After pre-ripening, the moisture and fat content of the four coarse cereals significantly decreased, starch content significantly increased (P<0.05), and protein content remained largely unchanged (P>0.05). Pre-ripening reduced the cooking time of the coarse cereals while increasing their rehydration rate, volumetric expansion rate, and cooking loss rate. The color of the four coarse cereals was affected to varying degrees by pre-ripening. Additionally, pre-ripening significantly reduced the hardness and chewiness of the coarse cereals while significantly increasing their elasticity (P<0.05), making their texture more similar to that of cooked rice. Except for mung beans, the odor response values of black beans, red beans, and black rice increased after pre-ripening. With the exception of black beans, the viscosity, breakdown, and setback values of mung bean, red bean, and black rice significantly decreased after pre-ripening, while their gelatinization temperature significantly increased (P<0.05). The optimal formulation for the mixed coarse cereal rice was determined as follows: Pre-ripened mung bean:pre-ripened black bean:pre-ripened red bean:pre-ripened black rice:regular rice=15:10:5:21:49. Compared with rice, this mixed coarse cereal rice had a higher content of slow digestible starch and resistant starch, which were 45.16% and 26.45% respectively, and its estimated glycemic index (GI) was 64.61, which was a medium GI food. These findings provide data support for the application of microwave precooking in coarse cereal processing and contribute to the advancement of the coarse cereal processing industry.

To enhance the stability and bioavailability of astaxanthin (AST), soy protein isolates (SPI) were used as the raw material to prepare SPI/chitosan (CS) composite nanoparticles for the encapsulation of AST. The study investigated the effect of CS on the encapsulation efficiency of AST. Ca²⁺ were then introduced as stabilizer to investigate their effect on the stability of the SPI/CS/AST nanodispersion and to elucidate the underlying mechanism. The results demonstrated that at a CS concentration of 0.6 mg/mL, the encapsulation efficiency of AST reached 59.57%, representing an 11% increase compared to samples without CS. Under this CS concentration, when Ca²⁺ was added at 0.2 mg/mL, the AST encapsulation efficiency further rose to 73.55%, a 20% improvement over samples without Ca²⁺. Moreover, at a storage temperature of 4 ℃, the retention rate of AST increased by 14% with Ca²⁺ addition. Under ultraviolet irradiation, 0.2 mg/mL Ca²⁺ provided the most effective protection for AST within the nanodispersion, enhancing retention by 23% compared to those without Ca²⁺. Furthermore, the retention rates of encapsulated AST in simulated gastric and intestinal fluids reached 78.35% and 67.18%, respectively. Ultraviolet and fluorescence spectroscopy analysis revealed that Ca²⁺ enhanced stability by influencing hydrogen bonds and hydrophobic interactions in the nanodispersion through ionic bridging, electrostatic neutralization, and conformational regulation. In summary, this study successfully established a highly stable AST nano-delivery system through the synergistic effect of SPI/CS composite wall materials and Ca²⁺, providing a theoretical basis for the application of AST in the development of functional foods.

This study established bovine serum albumin (BSA)-fructose and a BSA-methylglyoxal (MGO) model system to explore the inhibitory mechanisms of two flavonoids, naringenin and naringin, against advanced glycation end products (AGEs). The inhibitory effects of naringenin and naringin on the glycation products at different stages of the reaction and their protective effects on the protein structures were measured. Notably, the structures of the adducts formed by them and MGO were elucidated to further investigate their anti-glycation abilities. The results showed that the inhibitory rates of naringenin and naringin against AGEs increased with increasing concentration. When the naringenin and naringin concentration was 2 mg/mL, their inhibitory rates against AGEs in both the BSA-fructose and BSA-MGO systems were >80%, which was significantly higher (P<0.05) than that of aminoguanidine. In terms of protein structure protection, they protected the microenvironment of protein fluorophores, with a fluorescence recovery rate of >25%. In addition, they increased the content of free sulfhydryl groups as well as the inhibitory rate against kynurenine, both of which reaching >95%. These increases effectively inhibited the formation of protein oxidation products. High-performance liquid chromatography-mass spectrometry (HPLC-MS) showed that both naringenin and naringin formed mono-adducts and bis-adducts after reacting with methylglyoxal (MGO). Collectively, naringenin and naringin had good anti-glycation effects and inhibited AGEs through antioxidant action, thereby capturing intermediate products and chelating metal ions. These results indicate that naringenin and naringin can serve as safe and effective AGEs inhibitors with potential applications in food and medicine.

In order to improve the functional properties of Tenebrio molitor protein isolate (TPI) and to increase the feasibility of its application in the food industry, in this study, xylo-oligosaccharides (XOS) and Tenebrio molitor protein powder were used as raw materials to optimize the glycosylation reaction conditions, and the structural and functional properties of the Tenebrio molitor protein isolate glycosylated with xylo-oligosaccharides polysaccharide (TPIX) were investigeted. Taking the grafting degree and browning degree as evaluation indicators, the glycosylation conditions were screened through single-factor experiments. The structural properties of TPIX were analyzed by Fourier-transform infrared spectroscopy, endogenous fluorescence spectroscopy, and scanning electron microscopy. Functional properties, including foaming, emulsification, antioxidant activity, and in vitro digestibility, were also evaluated. The results showed that optimal glycosylation conditions were determined as follows: The mass ratio of TPI to XOS was 1:2, the pH was 9.0, the heating temperature was 85 ℃, and the heating time was 90 min. Under these conditions, the grafting degree and browning degree reached 32.24% and 0.078, respectively. Structural analysis confirmed significant conformational changes in TPI and XOS after glycosylation, along with a reduction in surface hydrophobicity, indicating the successful formation of the glycosylation product TPIX. Functionally, TPIX exhibited enhanced antioxidant activity, with DPPH, ABTS⁺ and hydroxyl radicals scavenging rates relatively increased by 57.85%, 74.17%, and 10.27%, respectively, compared with TPI under the same conditions. Foaming capacity and emulsifying activity were also significantly improved (P<0.05), although foaming stability, emulsifying stability and in vitro digestibility relatively decreased, by 62.1%, 40.08% and 13.39%, respectively. This study optimized the glycosylation reaction conditions between TPI and XOS. The resulting glycation products exhibited favorable foaming, emulsifying, and antioxidant properties, thereby providing a theoretical basis for the application of TPI in the food industry.

This study aimed to optimize the extraction process of Cistanche tubulosa polysaccharides (CP) and investigate their structural characteristics and anti-fatigue effects. Single-factor experiments combined with response surface methodology were employed to optimize extraction conditions with the polysaccharide yield as the evaluation index. Subsequently, CP was separated and purified through DEAE-52 cellulose column chromatography to obtain homogeneous polysaccharide fractions. On the basis of in vitro antioxidant activity screening, the structural properties were characterized via infrared spectroscopy, high-performance gel permeation chromatography, and ion chromatography, and animal experiments were performed to evaluate the anti-fatigue capacity of the optimal fraction. The results revealed that the optimal extraction parameters were 20 min of ultrasonication, a solid-to-liquid ratio of 1:20, and an ultrasonic power of 220 W, under which the maximum CP yield reached 8.55%. After purification, one neutral polysaccharide (CPN) and three acidic polysaccharides (CPA-1, CPA-2, CPA-3) were isolated. The yields of CPN, CPA-1, CPA-2, and CPA-3 were 40.3%, 22.6%, 13.7%, and 9.2% respectively, with their corresponding polysaccharide component recoveries being 78.3%, 89.6%, 65.4%, and 52.7%. The antioxidant activity of the four fractions followed the order: CPA-2>CPN>CPA-1>CPA-3. Given its high yield, favorable recovery efficiency and antioxidant activity comparable to CPA-2, CPN was selected for further investigation. Structural analysis confirmed that CPN possessed characteristic absorption peaks of polysaccharides, was mainly composed of glucose and mannose, and might contain two components with significantly different molecular weights. In vivo experiments demonstrated that CPN could significantly prolong the weight-bearing swimming time of mice, reduce the levels of blood urea nitrogen and blood lactic acid, and increase hepatic glycogen content, thereby verifying its anti-fatigue activity. These findings lay a solid foundation for the in-depth development and anti-fatigue application of Cistanche tubulosa polysaccharides.

This study aimed to improve the 3D printability of processed cheese by investigating the effects of different colloids (xanthan gum, guar gum, and curdlan) and addition level (0.1%~0.5%) on sample molding properties. Using Anchor processed cheese as the base material, processed cheese was prepared by incorporating edible colloids. The 3D printing performance rheological properties, thermal behavior, and microstructure were systematically characterized by using a rotational rheometer, differential scanning calorimetry, Fourier transform infrared spectroscopy, and scanning electron microscopy. Rheological results showed that all samples exhibited typical shear-thinning behavior. At a curdlan concentration of 0.4%, the sample reached an apparent viscosity of 40 Pa·s under a shear rate of 0.1 s⁻¹, and the storage modulus consistently exceeded the loss modulus, which indicated a dominant elastic response. 3D Printing tests demonstrated that samples with 0.4% curdlan exhibited the highest printing accuracy, structural stability (the morphology remained intact within 60 minutes), and structural integrity, which was significantly superior to other colloids systems. In summary, 0.4% curdlan could effectively enhance the 3D printing quality of processed cheese, providing a theoretical reference for 3D printing technology in dairy products.

The soybean peptide-starch complex was prepared using microwave-assisted treatment. The effects of microwave power levels at 350, 550, 700 and 1000 W on the interactions between soybean peptides and three types of starch—sweet potato, corn starch, and caltrop starch—were systematically investigated. The structure, physicochemical properties, and digestibility of the as-prepared complexes were explored. The results showed that compared with the physical mixture of starch, the soybean peptide-starch complex subjected to microwave treatment exhibited significant structural and functional changes. Scanning electron microscopy revealed the formation of a porous gel network along with aggregate structure, accompanied by a notable increase in particle size. X-ray diffraction and Fourier transform infrared spectroscopy (FT-IR) analyses demonstrated a reduction in crystallinity, characterized by a contraction of the crystalline peak at 1047 cm⁻¹/1022 cm⁻¹, while the amorphous region at 1022 cm⁻¹/995 cm⁻¹ remained relatively unchanged. Functionally, the complex displayed reduced gel strength and hardness, diminished anti-aging properties, yet improved freeze-thaw stability. In vitro digestion studies indicated that, compared to the physical mixture of soybean peptides and starch, the microwave-treated complex contained significantly lower levels of rapidly digestible starch. Notably, samples treated with 700 W microwave irradiation showed marked increases in both slowly digestible starch and resistant starch content, up to 28.20% and 35.70%, respectively. This study provides valuable insights into the development of soybean peptide-starch complexes and supports the potential application of modified starch as a hypoglycemic ingredient in food and frozen food products.

To enhance the solubility of rice bran protein (RBP) and thereby improve its application performance in food processing, the pH-driven method was employed in this study, under which RBP was treated at pH conditions of 1.5, 2.5, 3.5, 10, 11, and 12, and structural and functional properties before and after modification were compared and analyzed. The results showed that the solubility of RBP was observed to be gradually increased with rising pH, with the optimal effect achieved at pH12, where a solubility of 70.57% was reached, representing a significant improvement of 63.85% compared to the untreated group (6.72%). The average particle size, absolute ζ-potential value, and surface hydrophobicity of RBP were found to be significantly altered as the pH increased; After treatment at pH12, the average particle size was reduced to the minimum (140.47 nm), the absolute ζ-potential value was increased to the maximum (14.8 mV), and the surface hydrophobicity was elevated to the highest value (2289), along with a marked enhancement in intrinsic fluorescence intensity and a red shift in the maximum emission wavelength. Following pH12 treatment, the relative content of β-sheets in RBP was increased by 10.43%, while the relative contents of α-helices and β-turns were reduced by 3.29% and 9.13%, respectively. These findings indicate that pH-driven method can induce depolymerization of RBP molecules and strengthen intermolecular electrostatic repulsion, thereby significantly improving its solubility. This study offers a new approach to promote the widespread application of RBP.

In this study, different concentrations of Linseed gum (LG) and Methylcellulose (MC) were mixed, and the effects of LG concentration on the properties of composite polysaccharide water foam were systematically analyzed. The microstructure, pore structure, thermal stability and mechanical properties of composite polysaccharide aerogel (MC-LG) were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy and thermogravimetric analysis. The results showed that the viscosity of complex polysaccharide solution increased significantly with the increase of LG concentration (0.1wt%~0.5wt%), while the foam expansion rate first decreased and then increased, and reached the maximum value (7.59%) at 0.4wt%. Compared with pure MC water foam (76.40 μm), the bubble distribution of MC-0.4wt% LG water foam was more uniform, and the average size was reduced to 59.11 μm, and it still maintained good stability after 48 h storage. Scanning electron microscope and infrared spectrum analysis showed that hydrogen bond interaction was formed between MC and LG molecules, and MC-LG aerogel containing 0.4wt% LG presented a relatively uniform honeycomb porous structure. The results of mechanical properties showed that the Young's modulus of MC-0.4wt% LG aerogel reached 0.0982 MPa, which was significantly higher than that of single MC aerogel (0.0288 MPa), and the yield strength and compressive strength were also significantly improved. To sum up, when the concentration of LG was 0.4wt%, MC-LG aerogel had uniform and compact pore structure, good thermal stability and excellent mechanical properties, and the overall performance was ideal. This study can provide technical reference for the application of high-performance polysaccharide-based aerogels in food and biomedicine.

To investigate the effects of different processing methods on the structure and physicochemical properties of highland barley starch, this study used highland barley as the raw material to analyze the effects of four processing methods, namely, stir-frying (at 260 ℃ for 15 s), steaming (steaming in boiling water for 65 min), normal-pressure boiling (boiling in boiling water for 55 min), and high-pressure boiling (boiling in boiling water for 38 min), on the structure, physicochemical properties, and in vitro digestibility of highland barley starch. The results suggested that the raw starch particles were smooth and plump; The stir-fried starch was severely shrunk and aggregated; The steamed starch slightly expanded and wrinkled; The atmospheric boiled starch expanded, ruptured, and adhered together; The pressure boiled starch completely disintegrated. The boiling process severely damaged the structure and crystal structure of highland barley starch particles, with the relative crystallinity of the boiled starch being 5.61% (atmospheric boiling) and 4.77% (pressure boiling). Moreover, different processing methods led to changes in the gelatinization and thermal properties of highland barley flour. Typically, the gelatinization viscosity of highland barley starch under atmospheric boiling was only 26.67 cP, while that of stir-fried starch changed slightly, being 343 cP. Additionally, all the processing methods inhibited the retrogradation of starch, and the strongest anti-aging effect was achieved under atmospheric boiling, with a retrogradation value of 17 cP. As revealed by the analysis of sedimentation characteristics, the aging degree followed the tendency of atmospheric boiled starch>stir-fried starch>normal-pressure steamed starch>pressure boiled starch>raw starch. According to thermal property analysis results, the enthalpy value of pressure boiled starch exhibited the greatest change from 993.63 J/g (raw starch) to 759.89 J/g (pressure boiled starch), further confirming that pressure boiling had the most significant damage to the starch structure. In terms of rheological properties, all the starch pastes showed a shear-thinning fluid dominated by elasticity (G'>G'', tanδ<1). The values of G' and G'' increased with the increase in angular frequency, and the G' value of stir-fried starch demonstrated the most obvious increase. The tanδ value of pressure boiled starch showed irregular fluctuations, indicating the most thorough structural damage. By contrast, the tanδ values of starch under other processing methods fluctuated more gently, almost consistent with the raw starch state, suggesting the insignificant damage to their crystal structures. All treatments significantly increased the content of resistant starch (RS) (P<0.05), while atmospheric boiling and pressure boiling had the best enhancement effects, increasing from 63.55% to 69.10% (atmospheric pressure boiled starch) and 68.35% (pressure boiled starch), respectively. Therefore, they may be the processing methods for developing highland barley as a staple food. Stir-frying increased the RS content, but caused the soaring of the rapidly digestible starch (RDS) content to 31.79% and the slowly digestible starch (SDS) content of only 0.72%, which may cause a sudden increase in blood sugar. Boiling could reduce the RDS content and retain a part of SDS, helping to maintain the relatively stable blood sugar level. This study provides a solid theoretical basis and scientific guidance for the development and utilization of hulless barley resources. It holds positive significance in enriching the processing methods of hulless barley and is expected to promote its broader application in the food industry.

This study explored how repeated freeze-thaw cycles affect the quality of Duolang mutton, using the Longissimus dorsi muscle. After six cycles, measurements were taken for eating quality, safety parameters, texture properties, and indicators related to protein oxidation. Results showed a clear trend of quality degradation in the mutton as freeze-thaw cycles increased (P<0.05). Regarding eating quality, pH first rose and then fell. Water activity and water-holding capacity dropped significantly, while shear force decreased from 35.52 N to 19.98 N. Color stability worsened markedly, with the relative contents of deoxymyoglobin and metmyoglobin increased by 17.81% and 10.17%, respectively, whereas oxymyoglobin declined from 45.98% to 20.11%. Lightness (L^*) value first decreased, showed a partial recovery mid-process, and then fell again. Redness (a^*) and yellowness (b^*) values initially increased before decreasing. For texture, hardness and adhesiveness rose significantly, whereas gumminess and cohesiveness decreased notably. Springiness showed a gradual declining trend (P>0.05). In terms of safety and oxidation characteristics, the thiobarbituric acid reactive substances (TBARS) value increased from 1.42 mg/kg to 2.35 mg/kg, indicating advancing lipid oxidation. Total volatile basic nitrogen (TVB-N) first increased and then decreased. Total sulfhydryl content fell from 18.59 μmol/g pro to 10.33 μmol/g pro, while carbonyl content rose from 4.61 μmol/g pro to 7.23 μmol/g pro. Disulfide bond content first decreased and later increased, collectively pointing to intensified protein oxidation. In summary, repeated freeze-thaw cycles significantly exacerbated the quality deterioration of Duolang mutton by intensifying protein and lipid oxidation and disrupting muscle structure, and the degree of deterioration gradually worsened with increasing number of freeze-thaw cycles.

The preparation of active packaging materials from chitosan (CS), cellulose nanocrystals (CN), and epigallocatechin gallate (EGCG) involved a complex multi-component system that was highly susceptible to phase separation or aggregation of active components. This necessitated the urgent development of multi-component compatibility matching models and novel interfacial regulation strategies to stabilize the system and ensure homogeneous distribution of functional constituents. This study employed a pre-constructed EGCG-loaded CS/CN nanocrystal hydrogel (EGCG hydrogel) as the model system. The morphological and structural characteristics of the layer were systematically characterized using scanning electron microscopy (SEM), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). Subsequently, molecular dynamics (MD) simulations were conducted with parameterized force fields to analyze the conformational dynamics and intramolecular/intermolecular interactions within the composite hydrogel system. The results demonstrated that the CS/CN nanocrystal hydrogel serves as an effective carrier for EGCG. With EGCG incorporation, the material surface exhibited increased roughness, thicker pore walls, and a more compact overall structure compared to the pristine hydrogel. Additionally, the EGCG hydrogel retained only a broad diffraction peak at 20.0° in XRD patterns, while the characteristic sharp peaks of pure EGCG disappeared, indicating the loss of crystalline EGCG domains within the matrix. Crucially, no new covalent bond-associated peaks emerged in the FT-IR spectra, confirming that EGCG was physically entrapped via non-covalent interactions rather than chemical bonding. MD simulations further revealed that increasing EGCG loading enhanced system stability, as evidenced by reduced fluctuations in root mean square deviation (RMSD) and solvent-accessible surface area (SASA). The radius of gyration stabilized at approximately 7 nm, suggesting a consolidated molecular conformation. Moreover, the number of hydrogen bonds between CN and CS increased significantly upon EGCG addition, implying that EGCG molecules reinforce interfacial interactions within the composite network through hydrogen-bond-mediated crosslinking. This study provides a theoretical foundation for the rational design and precise fabrication of controlled-release active packaging materials.

To address the limitations of traditional fermented dairy products in terms of flavor, nutrition and functional properties, this study introduces Limosilactobacillus fermentum FOSU YHD19 in synergy with a traditional starter culture. The effects of different inoculation concentrations (10⁵~10⁹ CFU/mL) on the quality of yogurt were systematically investigated. The fermentation process (including dynamic changes in pH, titratable acidity, water-holding capacity, and viable cell count) and storage stability were monitored, along with key indicators such as sensory properties, microstructure, and volatile flavor compounds after product maturation. The results demonstrated that the addition of FOSU YHD19 significantly enhanced fermentation performance, accelerating the acidification process (with the pH decreasing to 4.44 within 10 hours). It also effectively improved the texture characteristics of the yogurt by appropriately reducing hardness and elasticity, resulting in a denser and smoother mouthfeel. When the inoculation amount was 10⁷ CFU/mL, the fermented dairy product exhibited the best overall quality, outperforming the traditional starter culture. Specifically, its water holding capacity reached 94.1%±0.02%, with titratable acidity of 41.2±1.0 °T. Microstructural observation revealed a denser and more uniform protein gel network. Meanwhile, its overall sensory score (106.3±4.83) was higher than that of all other treatment groups. GC-MS analysis revealed an increase in the relative content of acids, alcohols, and ketones, imparting a richer fruity and cheesy aroma to the product. Furthermore, after 28 days of storage at 4 ℃, the viable bacterial count remained above 10⁶ CFU/mL, and all quality parameters remained stable. This study could provides both theoretical foundations and technical parameters for developing premium yogurt products with enhanced organoleptic properties and probiotic benefits.

To address the limitations of single-strain fermentation of tea, specifically its single metabolic pathway and limited flavor enhancement, this study employed co-liquid-state fermentation of crude dark tea using Aspergillus cristatus G-Y and Bacillus subtilis SO-2, with unfermented tea broth as the control (CK group). The synergistic effects of the dual strains on the regulatory mechanisms of soluble sugars, tea pigments, phenolic compounds, antioxidant activity, and flavor substances in tea broth were systematically investigated. The results demonstrated that co-fermentation significantly reduced polysaccharide content (0.61 mg/mL, P<0.05) and promoted the accumulation of theabrownins (positively correlated with Δa value). In terms of polyphenol metabolism, single-strain fermentation with B. subtilis reduced the levels of total polyphenols and total flavonoids (by 11.96% and 18.71%, respectively), and single-strain fermentation with A. cristatus primarily drove the degradation of esterified catechins. Importantly, co-fermentation retained the degradation advantage of A. cristatus single fermentation on esterified catechins (reduction>90%), and further regulated the polyphenol transformation pathway through microbial synergy, promoting the accumulation of gallic acid, free catechins, and other compounds, and significantly enhancing antioxidant activity (DPPH· scavenging activity IC₅₀=0.0315 mg/mL, ABTS⁺· scavenging activity IC₅₀=0.0720 mg/mL, P<0.05). Flavor analysis revealed that the dual-strain interaction coordinated amino acid metabolism, leading to a balanced accumulation of sweetness-associated amino acids (141.59 mg/L) and bitterness-associated amino acids (129.01 mg/L). Moreover, through a coupled pathway of "glucosinolate hydrolysis (A. cristatus)-esterification (B. subtilis)," key aroma compounds such as benzyl isothiocyanate were substantially enhanced (ROAV=50.77, up to 49-fold higher than in single-strain fermentations). The total volatile metabolites increased by 6.18% compared to the control. Sensory evaluation confirmed that the co-fermentation group achieved the highest scores in aroma and taste, highlighting the synergistic effect of the dual strains on flavor balance. This study demonstrates that co-fermentation with A. cristatus and B. subtilis effectively modulates the transformation of bioactive compounds and the synthesis of key flavor substances through complementary metabolic pathways, significantly improving the overall quality of tea broth.

To increase the content of 4-vinylguaiacol (4-VG), a health-promoting flavor compound in Baijiu, microbial strains with high-yielding 4-VG were isolated and its production was optimized for application in Baijiu fermentation. In this study, high-yielding 4-VG strains were screened from Shennongjia sauce-flavor Daqu through primary and secondary screening, followed by identification. The fermentation conditions for 4-VG production by the strain were optimized using single-factor and response surface methodology (RSM) methods, and the strain tolerance was further investigated. Ultimately, the selected strain was used for fermentation in Baijiu. The results showed that the strain of JP-2 exhibiting both high endogenous 4-VG production and efficient precursor conversion was obtained by screening and was identified as Cronobacter maloniacus. The optimal fermentation conditions for high-yielding 4-VG of C. maloniacus JP-2 were sorghum juice-based medium, a sucrose concentration of 26.90 g/L, an initial pH of 5.0, and a fermentation time of 72 hours. Under the optimized conditions, the content of 4-VG reached 4342.92±401.62 μg/L, representing a 190.45% increase compared to the pre-optimization level. The tolerance test indicated that C. maloniacus JP-2 could survive at the condition of 6% alcohol, pH4.0, 45 ℃, and 300 g/L glucose, respectively. Compared to the control group, 4-VG contents in fermented grains at the end of fermentation and Baijiu made with biofortification with C. maloniacus JP-2 increased by 53.85% and 279.80% (P<0.05), respectively. Additionally, the JP-2 inoculation also increased esters contents and improved sensory qualities, particularly enhancing caramel and floral-fruity notes in Baijiu. This study would provide excellent strains and a data basis for improving the quality and health benefits of sauce-flavor Baijiu.

Crude polysaccharides from Flos. Dolichos lablab L. exhibit various biological activities, including antioxidant, hypoglycemic, and hypolipidemic effects. However, in practical applications, extreme conditions such as high-temperature infusion, gastric acid environments, and sterilization processes may compromise the stability of their biological activities. To investigate the effect of fermentation on the stability of biological activity of crude polysaccharides from Flos. Dolichos lablab L. under extreme conditions, the structural and activity changes of the polysaccharides before and after fermentation were measured using heat, acid, and sterilization treatments to evaluate the impact of fermentation on the stability of their biological activity. The results indicated that, in terms of structural characteristics, the molecular weight of crude polysaccharides from Flos. Dolichos lablab L. decreased both before and after fermentation, as well as after treatments at 100 ℃ for 3.5 h, pH=1, and 121 ℃ for 30 min. Furthermore, the molecular weight after fermentation was significantly lower than that before fermentation under all treatment conditions. In terms of biological activity, after heat, acid, and sterilization treatments, fermentation enhanced the scavenging rate of crude polysaccharides from Flos. Dolichos lablab L. against the 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonate) diammonium salt cation (ABTS⁺) radical, demonstrating excellent antioxidant stability. After heat and acid treatments, fermentation increased the α-amylase inhibition rate. However, under sterilization conditions of 121 ℃ for 20 min, fermentation did not enhance inhibition rate, whereas it improved it under all other conditions. After heat, acid, and sterilization treatments, under most conditions, the binding capacity of fermented crude polysaccharides from Flos. Dolichos lablab L. to sodium glycodeoxycholate and sodium taurodeoxycholate decreased compared to the samples before fermentation. In summary, the fermentation process enhanced the antioxidant capacity and hypoglycemic effects of crude polysaccharides from Flos. Dolichos lablab L., while improving their stability. Although no significant improvement in hypolipidemic activity was observed, the fermentation process still ensured the consistent performance of the polysaccharide in this regard. This study provides a theoretical basis for the stability of the primary biological activities of crude polysaccharides from Flos. Dolichos lablab L. during fermentation, offering practical guidance for their application in the functional food industry.

Objective: This study aimed to explore high-efficiency aroma-producing functional strains from the stacked fermented grains of Jiangxiang Baijiu, systematically analyze their biological characteristics, environmental tolerance, and brewing functions, and further provide scientific data support for the development of Baijiu microbial strain resources and the optimization of flavor quality. Methods: Strains were isolated from the stacked fermented grains of Jiangxiang Baijiu. Strain identification was completed through morphological observation, physiological and biochemical experiments combined with whole-genome sequencing. Gradient stress experiments were used to analyze the strain's tolerance ability. Gas chromatography technology was applied to detect the content of flavor substances of the strain in sorghum juice medium and simulated fermented grain fermentation system, respectively. Finally, Illumina NovaSeq sequencing technology was used for whole-genome sequencing, and functional annotation was conducted to analyze core functional genes. Results: A high-efficiency aroma-producing strain XJ-YDG001-1 was isolated and identified as Geotrichum candidum. This strain could produce floral, fruity, sweet, and acidic aromas, and tolerate 6% ethanol and 8% lactic acid. In the sorghum juice medium fermentation system, strain XJ-YDG001-1 significantly increased the accumulation of ester substances, raising the ester content from the initial (5120.41±58.43) mg/L to (38186.97±158.89) mg/L. Further verification through simulated fermented grain experiments showed that this strain could also effectively promote ester synthesis, increasing the ester content in fermented grains from (60.41±3.86) mg/100 g to (188.65±15.54) mg/100 g. Whole-genome sequencing revealed that the strain had a genome length of 22937131 bp, a GC content of 46.09%, and 6955 predicted protein-coding genes. The results of genomic functional annotation indicated that the strain's genes were highly enriched in metabolism, genetic information processing, and molecular catalytic functions. It also carried key genes such as glycoside hydrolase (GH15) and esterase (CE10), which could participate in the flavor synthesis process of Jiangxiang Baijiu by decomposing substrates and catalyzing precursor substances. Conclusion: Geotrichum candidum XJ-YDG001-1 has excellent aroma-producing ability and environmental tolerance, and has potential application value in the flavor regulation of Jiangxiang Baijiu. This study provides a theoretical basis for the exploration and utilization of functional microorganisms in Baijiu production.

This study took pomegranate juice as the experimental subject and conducted single-factor and orthogonal experiments using chitosan, xanthan gum, guar gum, locust bean gum, and sodium alginate, with the aim of determining the optimal clarification process for pomegranate juice. Meanwhile, gas chromatography-mass spectrometry (GC-MS) technology was employed to analyze the volatile compounds in naturally clarified pomegranate juice and pomegranate juice treated with composite clarifying agents. In terms of evaluating clarification effects, the transmittance of pomegranate juice was used as an indicator to compare the clarification effects of the five clarifying agents. Through orthogonal optimization experiments, the optimal clarification process conditions for pomegranate juice were ultimately determined: A compound ratio of 0.1 g/L chitosan to 0.1 g/L sodium alginate at 1:1.5, a flocculation temperature of 30 ℃, and a calcium chloride addition amount of 0.05 g/L, achieving a transmittance of 82.357%. Additionally, the GC-MS results revealed that after treatment with the composite clarifying agent group, the relative content of ethyl acetate significantly increased, enhancing the fruity aroma. The relative content of 4-terpineol increased by 61.49%, adding woody, citrus, and floral notes. The relative content of 2-ethylhexanol increased by 34.79%, contributing sweet and fruity aromas. The relative content of nonanal rose by 54.75%. Nonanal possessed a fresh citrus peel aroma, which helped retain a mild aldehyde flavor and stabilized the overall flavor profile. Moreover, the composite clarifying agent group reduced the relative contents of ethanol, (+)-α-terpineol, n-hexanal, trans,trans-2,4-nonadienal, and other substances that might produce undesirable flavors, thereby decreasing the pungent odor and rancid oil smell in pomegranate juice and further improving its overall flavor. This study systematically explores the impact of processing techniques on the quality of pomegranate juice, and its research findings can provide a theoretical basis for improving the sensory and nutritional quality of pomegranate juice products.

To establish a sustainable vegetative propagation system for U. pinnatifida gametophytes and enhance mycosporine–likeamino acids (MAAs) accumulation, this study systematically investigated the effects of key culture conditions—such as light quality, light intensity, photoperiod, temperature, and nutrient availability—on gametophyte growth and MAAs accumulation using a combination of single-factor and uniform design experiments. The antioxidant activity of MAAs extract was evaluated in vitro via DPPH and ABTS⁺ radical scavenging assays, while their anti-inflammatory potential was assessed in vivo using a zebrafish inflammation model. Results indicated that culture conditions significantly affected both gametophyte growth and MAAs content. Optimal conditions—red light, 20 ℃, a light intensity of 32 μmol·m⁻²·s⁻¹, and a 12L:12D photoperiod—yielded the highest relative growth rate (6.41%±0.11%) and MAAs content (327.19±1.59 mg/g). UV-visible spectroscopy confirmed the characteristic absorption profiles of MAAs in the extracts. The MAAs extract exhibited IC₅₀ values of 12.04 and 10.34 mg/mL against DPPH and ABTS⁺ radicals, respectively. Furthermore, at 100 μg/mL, the extract reduced macrophage aggregation in zebrafish by 52.31%, demonstrating a clear dose-dependent anti-inflammatory effect. In summary, this work identifies optimal culture conditions for enhancing both gametophyte growth and MAAs production, and confirms that gametophyte-derived MAAs possess moderate antioxidant and notable anti-inflammatory activities, thereby providing a theoretical and experimental foundation for their efficient biosynthesis and potential application.

To establish an eco-friendly and efficient method for extracting natural lutein while enhancing its stability, this study employed menthol-based deep eutectic solvents (DESs) for the extraction of lutein from chrysanthemum and the preparation of lutein-menthol cocrystals. The feasibility of this approach was evaluated through the analysis of the antioxidant activity of the extracted lutein solutions, as well as the stability and composition of the cocrystals. Firstly, the extraction efficiency of six DESs (menthol-acetic acid, menthol-propionic acid, menthol-octanoic acid, menthol-decanoic acid, menthol-hexanoic acid, and menthol-lactic acid) for lutein was compared, identifying the optimal eutectic solvent. Subsequently, single-factor investigations were conducted on ethanol content, solid-to-liquid ratio, extraction temperature, and extraction time, and the extraction process parameters were optimized by using the response surface method. At the same time, the antioxidant activity of the extracted lutein solution was evaluated, and the differences in light and heat stability between the lutein-piperonal complex and the commercially available lutein powder were investigated. The cocrystal was analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results indicated that menthol-acetic acid (DES-1) was the optimal eutectic solvent; the optimized extraction conditions were 47% (V/V) ethanol content, a material-to-liquid ratio of 1:45 (g/mL), and an extraction temperature of 69 ℃, under which the extraction yield of lutein can reached 644.11±1.99 μg/g. The lutein solution extracted and prepared with DES-1 exhibits scavenging rates of 77.52% and 84.58% for hydroxyl radicals and DPPH radicals, respectively, which were significantly higher than those achieved by traditional ethanol extraction methods (P<0.01). Under thermal conditions of 30 ℃ at 75% relative humidity and light conditions of 4500 Lux at 25 ℃, the lutein retention rates for the lutein-menthol cocrystal were 84.34% and 33.73%, both of which were significantly higher than those of commercially available lutein. The formed cocrystal structure could physically hinder oxygen penetration, while the hydroxyl groups at both ends of lutein can form strong hydrogen bonds with the hydroxyl groups of menthol, thereby significantly enhancing stability. Identification through LC-MS/MS revealed a total of 33 lutein-related components in the cocrystal, including lutein and lutein palmitate, with the highest content of free lutein reaching 107.93±11.36 μg/g. The lutein-menthol cocrystal prepared in this study significantly enhances the stability of lutein and may provide more possibilities for the practical development and utilization of lutein.

Chestnut pollen, rich in high-value protein, was extensively discarded due to the lack of efficient extraction technologies, limiting its potential applications in functional foods and pharmaceuticals. This study presented the first systematic comparative analysis of three extraction methods—Ultrasound-assisted alkali dissolution and acid precipitation (UADAP), microwave-assisted alkali dissolution and acid precipitation (MADAP), and ammonium sulfate precipitation (ASP)—on the structural attributes and biological activities of chestnut pollen protein. With protein yield as the optimization criterion, the extraction process was systematically optimized through single-factor experiments integrated with response surface methodology. Results showed that all three methods yielded typical proteins with molecular weights of 20~100 kDa, exhibiting characteristic ultraviolet and infrared absorption peaks. Thermogravimetric analysis revealed thermal degradation at approximately 280 ℃, with MADAP-extracted protein demonstrating the highest thermal stability. Antioxidant activity assays indicated that MADAP protein exhibited superior activity in DPPH radical scavenging, hydroxyl radical scavenging, and ABTS⁺ radical scavenging rate, with an activity order of MADAP>UADAP>ASP. For hypoglycemic activity, the three chestnut pollen proteins all exhibited favorable inhibitory activities against α-glucosidase and α-amylase. Among them, MADAP showed the optimal inhibitory effect on α-glucosidase, UADAP possessed the strongest inhibitory activity against α-amylase, while ASP displayed the weakest inhibitory capacity toward both digestive enzymes. Response surface methodology optimized MADAP conditions (solid-to-liquid ratio 1:25 g/mL, extraction time 60 min, temperature 60 ℃), achieving a protein yield of 26.41%. In conclusion, the MADAP method effectively preserved protein structural stability while significantly enhancing its antioxidant and hypoglycemic activities, providing an optimal technical approach for the efficient development of chestnut pollen protein.

To enhance the in vitro antioxidant performance of raffinose, this study investigated the effects of temperature, time, pH, and the ratio of modifiers on the phosphate content in raffinose as single factors. The preparation process of raffinose was optimized by response surface methodology. The structures of raffinose before and after phosphorylation modification were characterized by Fourier transform infrared spectroscopy (FT-IR) and nuclear magnetic resonance spectroscopy (NMR), and their in vitro antioxidant activities were studied. The results showed that the optimal preparation process of phosphorylated raffinose (P-raffinose) was as follows: pH of the reaction system was 9, the ratio of sodium tripolyphosphate to sodium trimetaphosphate was 4:3, the reaction temperature was 77 ℃, and the reaction time was 5.3 h. Under these conditions, the phosphate content in P-raffinose was 32.14%. Characterization results indicated that raffinose was successfully phosphorylated. Activity tests demonstrated that phosphorylation modification significantly improved the hydroxyl radical scavenging capacity and total antioxidant capacity of raffinose, increasing by 27.06% and 31.40% respectively compared to raffinose. This study provides theoretical basis and technical support for the application of P-raffinose in the development of new functional foods and antioxidants.

This study employed artificial olfaction–vision equipment combined with multidata fusion and deep learning technologies to accurately predict the freshness of chilled beef, providing a theoretical basis and methodological support for the rapid detection of meat product freshness. In this study, a self-developed electronic nose and machine vision system was used to collect odor and image information from beef samples. The semi-micro Kjeldahl method and an acid–base meter were used to determine the total volatile basic nitrogen content and pH of the samples, which served as the basis for evaluating the freshness of the beef samples. Firstly, kernel principal component analysis (KPCA) was used to reduce the dimensionality of the olfactory–visual feature information of beef. Subsequently, prediction models for the electronic nose, machine vision, and data fusion were established using the backpropagation neural network (BPNN), support vector machine (SVM), convolutional neural network (CNN), and slime mold algorithm–convolutional neural network–bidirectional gated recurrent unit with attention (SMA–CNN–BiGRU-Attention) methods, and the model results were compared. The results indicated that the prediction performance of the data fusion model was significantly better than that of a single electronic nose or machine vision model. Among them, the SMA–CNN–BiGRU-Attention data-fusion model exhibited optimal stability, 100% accuracy in classifying the three freshness levels of beef, and 96.4% accuracy in classifying beef stored under chilled conditions for 12 days. This study demonstrates the feasibility of artificial olfaction–vision technology for detecting the freshness of meat products. The SMA–CNN–BiGRU-Attention model, based on data fusion, achieves high accuracy, offering a potential solution for detecting beef freshness.

The quality stability of fresh fruit milk tea is largely determined by the properties of its raw materials. As a commonly used ingredients, strawberries contribute significantly to the final flavor profile through their distinct aromas. Subtle differences in key aroma components can impart distinct aroma profiles to the final product, leading to batch-to-batch flavor variations in fresh fruit milk tea. Therefore, identifying the main aroma compounds in three strawberry cultivars commonly used in processing can help determine the causes of flavor differences. A combined approach of GC-MS (gas chromatography-mass spectrometry) and GC-IMS (gas chromatography-ion mobility spectrometry) was employed to separate and identify VOCs (volatile organic compounds) in the strawberries. OAV (odor activity value) analysis was utilized to pinpoint the key flavor compounds, and PCA (principal component analysis) combined with sensory evaluation was conducted to elucidate the aroma characteristic differences among the varieties. The results showed that a total of 110 VOCs were detected in 'Jiujiu' strawberry, 110 in 'Hani' strawberry, and 111 in 'Monterrey' strawberry. Through OAV analysis, 16 characteristic VOCs were identified, among which δ-decalactone, isoamyl acetate, linalool, (Z)-3-hexenal, (E,E)-2,4-nonadienal, 2,5-dimethyl-4-methoxy-3(2H)-furanone, ethyl isobutyrate, ethyl hexanoate, propionaldehyde, and 1-octen-3-ol were the key volatile components across all samples. PCA and sensory evaluation revealed significant differences in aroma characteristics among the three varieties, 'Jiujiu' strawberry exhibited strong sweet and floral aromas, attributed to the contributions of (Z)-3-hexenal and linalool, 'Hani' strawberry showed intense fruity and sour aromas, mainly derived from ethyl isobutyrate and ethyl hexanoate, while 'Monterrey' strawberry's fruity and fresh aromas were primarily influenced by ethyl isobutyrate and propionaldehyde. Additionally, differences in the quantitative levels of VOCs were also observed among the different strawberry cultivars. In summary, the combined GC-MS/GC-IMS technique clarified the key aroma substances and their differences across the three strawberries, and the established flavor fingerprint provided a theoretical basis for raw material selection in strawberry processing.

The aim of this study was to systematically investigate the volatile flavor profiles of goji berry puree and rehydrated products, and to identify key flavor markers of the puree. Using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), a total of 90 volatile compounds were detected, corresponding to 111 signal peaks, with some compounds occurring in monomeric, dimeric, or trimeric forms. Based on their chemical structures, these compounds were classified into nine categories: Alcohols, aldehydes, ketones, esters, heterocyclic compounds, terpenes, acids, sulfur-containing compounds, and hydrocarbons. Among these, aldehydes, alcohols, ketones, esters, and acids accounted for 87.11% to 95.51% of the total relative content. Through synergistic interactions, these compounds formed a complex and persistent aroma system that established the dominant floral, fruity, and sweet notes. Chemometric analysis was conducted on ten samples using SIMCA 14.1 software. Volatile flavor markers of goji berry puree were screened according to the following criteria: Variable importance in projection (VIP)>1.0, fold change (FC)>1.2 or <0.83, P<0.05, and coefficient>0. Ultimately, four characteristic volatile markers were identified in goji berry puree: Thiophene, acetone, 2-butanone, and furfural (monomer). Regression coefficient analysis indicated that goji berry puree was primarily characterized by grassy, fruity, and vegetable-like flavor attributes, while rehydrated puree exhibited more pronounced fruity and fermented notes. This study not only revealed the key volatile composition and differential flavor features of goji berry puree, but also provided a theoretical foundation for its quality evaluation and control, thereby offering a scientific reference for the establishment of quality standards in related industries.

To investigate the nutritional characteristics of different specialty millet varieties, this study selected the local specialty variety Qingyang Jiugu (QYJG) and the modern elite cultivar Longgu 23 (LG23) as research subjects, systematically comparing their differences in nutritional quality and metabolite profiles. The physicochemical components of both varieties were measured, and their metabolites were analyzed using widely targeted metabolomics technology. Metabolite characteristics were analyzed by principal component analysis, orthogonal partial least squares discriminant analysis, cluster analysis and metabolic pathway analysis. Results showed that the amylose content of QYJG was only 0.91%, indicating that it was a typical waxy millet variety. QYJG exhibited higher contents of unsaturated fatty acids (90.85%), polyphenols (1.00 mg GAE/g) and polysaccharides (7.66 mg/g) than LG23 (P<0.05), along with a relatively favorable fatty acid composition. In contrast, the contents of flavonoids (15.72 mg RE/g), essential amino acids (96.88 mg/kg) and total amino acids (1765.72 mg/kg) in LG23 were significantly higher than those in QYJG (P<0.01). LG23 also contained abundant levels of branched-chain amino acids and limiting amino acids, which confered a significant advantage in amino acid synthesis. A total of 1408 metabolites were identified in QYJG and LG23, primarily consisting of lipids, alkaloids, flavonoids, amino acids and their derivatives. And 587 significantly differential metabolites were screened, with 366 up-regulated in QYJG and 221 up-regulated in LG23. These differential metabolites were mainly involved in pathways related to the biosynthesis and metabolic pathways of secondary metabolites, amino acids, carbohydrates, vitamins and cofactors, as well as lipid. Lipid and carbohydrate metabolic pathways were more active in QYJG, which might contribute to its antioxidant stability and low glycemic properties. LG23 exhibited enhanced amino acid and flavonoid metabolic pathways, highlighting its superior antioxidant capacity and nitrogen metabolism efficiency. This study revealed the differences in nutritional quality and metabolic profiles between QYJG and LG23 from the perspectives of physicochemical properties and metabolomics, which provided a theoretical basis for precise breeding of millet varieties and the development and utilization of related products.

In this study, we collected Lycium barbarum L. from different areas in Ningxia and determined the contents of 17 protein amino acids. Based on the amino acid pattern recommended by FAO/WHO, we comprehensively evaluated the nutritional value of protein amino acids and regional differences using indicators, such as amino acid score (AAS), chemical score (CS), amino acid ratio coefficient (RC), and amino acid score of ratio coefficient (SRC), combined with correlation, principal component, and cluster analyses. The results revealed that Ningxia Lycium barbarum L. contained seven, nine, and five kinds of essential, medicinal, and flavor amino acids (EAA, MAA, and FAA), respectively. The total amino acid (TAA) and EAA contents ranged from 7.500 to 9.490 and 1.545 to 2.276 g/100 g, respectively. The EAA/TAA and essential-to-non-essential amino acid (EAA/NEAA) ratios were between 19.38%~26.11% and 24.03%~35.34%, respectively. Both the EAA/TAA and EAA/NTAA values were lower than the ideal protein reference values (i.e., 40 % and 60 %, respectively) given by the FAO. The total medicinal amino acid (TMAA) content ranged from 4.314 to 5.886 g/100 g, accounting for 56.59%~62.40% of the TAA, indicating high medicinal value. The total FAA content ranged from 1.557 to 2.341 g/100 g, accounting for 19.53%~26.04% of the TAA. We observed no significant differences (P>0.05) in the TAA, EAA, NEAA, MAA, and FAA contents among the different Ningxia producing areas, except for the significantly different TAA content between Tongxin and both Zhongwei and Guyuan. However, we detected significant differences (P<0.05) in the EAA/TAA and EAA/NEAA ratios as well as in the total TMAA and FAA contents. The key amino acids we identified were Gly, Asp, Glu, Met, Thr, Val, Phe, Leu, Ile, and Lys, and the combination of cysteine and methionine (Cys+Met) was the first limitation. The AAS, CS, and SRC values ranged ranged from 58.2 to 102.8, from 66.5 to 98.6, and from 71.1 to 84.9, respectively. L. barbarum L. from Zhongwei, Guyuan, Yinchuan, Haiyuan, and Zhongning regions exhibited superior comprehensive amino acid quality, with SRC evaluation results indicating a more balanced composition closer to the FAO/WHO-recommended pattern. Cluster analysis categorized the Lycium barbarum L. from Ningxia producing areas into four distinct groups: Qingtongxia and Tongxin; Yueyahu, Helan, and Hongsibao; Haiyuan and Zhongning; Guyuan, Yinchuan, and Zhongwei. The experimental results effectively reflect the regional differences in protein amino acids and the nutritional value of Ningxia Lycium barbarum L., providing a valuable reference for deep processing.

This study used walnut male flowers collected from 11 distinct regions to analyze their amino acid composition and content using an automatic amino acid analyzer. Correlation analysis, principal component analysis (PCA) and cluster analysis were conducted for a comprehensive evaluation. The results indicated that all samples contained 16 amino acids, including 7 essential amino acids (lysine, methionine, threonine, isoleucine, leucine, valine, tyrosine), 2 semi-essential amino acids (histidine, arginine) and 7 non-essential amino acids (glycine, alanine, proline, serine, cystine, aspartic acid, glutamic acid). The total amino acid content across regions ranged from 10.53% to 16.61%. The sample from Hebei exhibited the highest tota lamino acid content (16.61%), as well as the highest levels of flavor-related and seasoning amino acids (26.88%) and medicinal amino acids (11.88%), suggesting that walnut male flowers from this region possessed considerable potential for application in food research and development. PCA revealed that the first three principal components collectively accounted for 96.51% of the total variance, effectively capturing the comprehensive amino acid profile. The top four regions based on comprehensive scores were Hebei, Henan, Jiangsu and Shandong. Cluster analysis grouped the 11 regions into three categories, consistent with the PCA findings, and accurately reflected the regional differences in amino acid composition, flavor characteristics and functional properties. These findings provide a valuable theoretical basis for selecting suitable planting regions and guiding the processing and utilization of walnut male flowers.

Objective: This study aimed to investigate the impact of geographical origin on the flavor profile and bioactive constituents of Cyclocarya paliurus tea. Methods: Cyclocarya paliurus tea samples from five different geographical regions—Q1 (Xiushui, Jiangxi), Q2 (Leigongshan, Guizhou), Q3 (Zhangjiajie, Hunan), Q4 (Shaoyang, Hunan), and Q5 (Hupingshan, Hunan) were analyzed using an electronic tongue system, sensory evaluation, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), and quantitative determination of bioactive compounds. This integrated approach enabled a systematic investigation of the effects of geographical origin on flavor profiles and bioactive component contents in Cyclocarya paliurus tea. Results: A total of 130 volatile organic compounds (VOCs) were identified across all samples, and were primarily categorized into seven classes: 63 terpenes, 26 hydrocarbons, 11 aldehydes, 8 alcohols, 7 ketones, 6 esters, and 9 other miscellaneous compounds. Electronic tongue analysis showed that the taste intensity of Cyclocarya paliurus tea from different origins generally followed the order of bitterness>umami>sweetness. Sensory evaluation further indicated significant differences in specific taste attributes among different origins (P<0.05), with Q2 showing stronger bitterness, Q4 exhibiting relatively higher umami scores, and Q3 showing higher sweetness scores. Analysis of bioactive components revealed significant variations in the contents of total polyphenols, flavonoids, polysaccharides, and saponins across different geographical origins. Among the samples, Q1 showed the highest concentrations of total polyphenols, flavonoids, and saponins, while Q5 contained the highest level of polysaccharides. Correlation analysis revealed that terpenoids, alcohols, and aldehydes were negatively correlated with sweetness and astringency, but positively correlated with bitterness and umami (P<0.05). Ketones exhibited a negative correlation with sweetness and a positive correlation with bitterness (P<0.05). Conclusion: Cyclocarya paliurus tea from different geographical origins exhibits significant differences in the composition of volatile organic compounds and in the content of bioactive components, which contribute to the distinct flavor characteristics of teas from their respective production regions. These research findings not only provide a scientific basis for consumer decision-making in tea selection, but also offer theoretical support and practical implications for origin traceability, quality standardization, and the development of value-added processed products.

To extensively analyze the typical characteristics of nonvolatile phenolic compounds (monomeric phenols and anthocyanins) and volatile flavor compounds in Marselan dry red wines from different subregions within the Hebei region, commercially representative Marselan wines from various wineries in Changli and Huailai were examined. Ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and headspace solid-phase micro-extraction coupled with gas chromatography mass spectrometry (HS-SPME-GC-MS) techniques were employed to detect the non-volatile phenolic compounds (monomeric phenols, anthocyanins) and volatile flavor compounds in the samples. The results showed significant differences (P<0.05) in varieties of monomeric phenols (numbering 25) among different wine samples, with content ranging from 55.84 to 143.97 mg/L, where gallic acid had the highest content among the 25 monomeric phenolics. The content of anthocyanins (numbering 17) in different wine samples also differed significantly (P<0.05), ranging from 1.99 to 34.11 mg/L, where malvidin-3-galactoside had the highest content among the 17 anthocyanins. Comprehensive monomer phenol and anthocyanin detection revealed that samples from the 2017 Chateau Moutai Phoenix Marselan and 2018 Chateau Kings Selected Marselan wines were especially rich in nonvolatile phenolic compounds. Through hierarchical cluster analysis (HCA), monomeric phenols and anthocyanins could be used to effectively distinguish between Marselan wine samples from different wineries in Hebei province. Overall, 150 kinds of volatile components were identified. Of these, nine volatile components with OAV>1 contributed significantly to wine flavors. These included ethyl isovalerate, isoamyl acetate, and ethyl octanoate, which gave Hebei Marselan wine the typical characteristics of sweet and fragrant flowers and fruits. Volatile component profile, cluster thermogram, and orthogonal partial least squares discriminant analysis (OPLS-DA) highlighted differences in the characteristic flavor components in Marselan wines from different wineries. In OPLS-DA, seven main flavor characteristic markers (VIP values), which could be used to distinguish between Marselan wine samples from different wineries in Hebei province were further screened, among which phenylethanol, ethyl octanoate, and ethyl hexanoate (VIP values>2.64) were the key distinguishing factors. This study provides data to clarify the typical style characteristics of Marselan wines from different wineries in Hebei province and establishes a methodological reference for analyzing the influence of micro-regional terroir differences in the same producing area on the typical style characteristics of wines in depth.

This study used Lycium barbarum L. vegetable 'Ningqicai No.1' harvested at five different stages as the experimental material. Sensory and physicochemical indices were measured and analyzed, and a comprehensive evaluation model was established using correlation analysis, principal component analysis, and hierarchical cluster analysis. The results showed that the sensory indices and nutritional quality of Lycium barbarum L. vegetable at different harvest stages were correlated to varying degrees. The L^* value was significantly negatively correlated with a^* and significantly positively correlated with b^* (P<0.05). Total phenolic content was significantly positively correlated with browning degree (P<0.05). Protein content was significantly positively correlated with chlorophyll content and significantly negatively correlated with moisture content (P<0.05), while moisture content showed an extremely significant negative correlation with chlorophyll content (P<0.01). The quality evaluation indices of Lycium barbarum L. vegetable at the five harvest stages could be represented by three principal components, with a cumulative variance contribution rate of 93.229%. Hierarchical cluster analysis divided the five harvest stages into three groups, and the classification results were generally consistent with those of the principal component comprehensive evaluation. The first group included C1, harvested in May, and C2, harvested in June. These two stages showed high similarity in hardness, springiness, chewiness, browning degree, and moisture content. Their moderate hardness, coordinated springiness and chewiness, low browning degree, bright appearance, and high moisture content indicated tender texture and better visual quality, suggesting that they might be more suitable for fresh consumption.The second group included C3, harvested in July, and C4, harvested in August. C3 exhibited the best overall performance in color, texture, total phenolic content, and betaine content, while C4 showed prominent total flavonoid and protein contents. These two stages demonstrated superior nutritional quality and were therefore more suitable for further processing. The third group consisted of C5, harvested in September, which differed significantly from the other samples due to its high browning degree, dry and hard texture, insufficient nutrient accumulation, and severe moisture loss. Therefore, its comprehensive quality was relatively inferior among all harvest stages. Overall, this study revealed the effects of different harvest stages on the quality of Lycium barbarum L. vegetable, providing theoretical guidance and data support for raw material selection, subsequent processing, and quality standardization of Lycium barbarum L. vegetable products.

To support the flavor standardization in the industrial upgrading of Xinjiang naan, this study investigated three characteristic varieties-sesame naan, onion naan, and wowo naan. The volatile aroma profiles of electric-baked naan were systematically analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). A total of 110 volatile compounds were identified across the samples, categorized into 5 alcohols, 22 aldehydes, 19 ketones, 4 carboxylic acids, 6 esters, 4 ethers, 28 hydrocarbons, 14 pyrazines, and 8 other compounds. Specifically, 66, 87, and 56 volatile components were detected in sesame naan, onion naan, and wowo naan, respectively, with 42 compounds common to all three. By applying relative odor activity value (ROAV) and orthogonal projections to latent structures discriminant analysis (OPLS-DA), 22 key aroma compounds (ROAV>1) and 21 discriminant markers (VIP≥1) were identified. Significant differences were observed in the dominant aroma characteristics: Sulfur-containing compounds imparted a distinct note to onion naan, unsaturated aldehydes and pyrazines synergistically contributed to the aroma of sesame naan, while pyrazines were the primary contributors to the roasted flavor of wowo naan. These findings demonstrate that ingredient composition is the main factor driving flavor differences, which providing a scientific basis for the targeted flavor regulation and standardized production of Xinjiang naan.

To enable sensitive detection of antibiotic residues in meat products, red-emissive carbon dots (R-CDs) with dual-emission, synthesized by one step via a solvothermal method using biomass Epipremnum aureum as the carbon source, were employed to construct a ratiometric fluorescent sensor for detecting tetracycline (TC) residues in three types of meat products. The results demonstrated that the R-CDs were well-dispersed and quasi-spherical, composed of amorphous carbon cores and conjugated sp² domains, with surfaces rich in -OH, -NH₂, -COOH, and aromatic active groups. The R-CDs exhibited good fluorescence stability under the conditions of a 10-fold dilution, pH7.0, an incubation time of 15 min, and temperatures of 15~60 ℃. Upon excitation at 410 nm, the R-CDs displayed distinct dual-emission peaks at 505 nm and 672 nm. TC selectively quenched the fluorescence at 672 nm while enhancing the emission at 505 nm, enabling a ratiometric sensing platform based on the intensity ratio (F₅₀₅/F₆₇₂). The sensor demonstrated a good linear response in the range of 0~4.00 μg/mL, with a detection limit of 0.091 μg/mL, and exhibited high selectivity toward TC. Furthermore, a semi-quantitative visual detection method was developed using smartphone-based image analysis with RGB signals, achieving a detection limit of 0.024 μg/mL within the range of 0~2.50 μg/mL. Spiked recovery tests on pork, chicken, and beef samples yielded recoveries ranging from 96.80% to 104.20%, with relative standard deviations of less than 2.41%, confirming the method’s accuracy and reliability. This study contributes to a green, sensitive, and practical strategy for the on-site, rapid, and visual monitoring of TC residues in food.

To clarify the quality characteristics and processing suitability differences of major cultivated plum varieties in Southern Xinjiang, the processing suitability of Prunus domestica samples collected from seven production regions across four major cultivated varieties (‘Francistown’ ‘Hong Ximei’ ‘Xiao Ximei’ and ‘Blue Plum’) in Southern Xinjiang, was systematically evaluated in this study. A multidimensional quality evaluation system was established by measuring appearance, texture, physicochemical properties, bioactive components, and volatile flavor compounds. Cluster analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to classify the samples. The results showed significant differences in key quality indicators such as anthocyanins, total polyphenols, and total soluble solids (TSS) among different cultivars. Comprehensive quality analysis revealed distinct quality characteristics among the samples: ‘Blue Plum’ from Kashi exhibited notably high firmness and juice yield; ‘Blue Plum’ from Zepu was characterized by high acidity and anthocyanin content; ‘Francistown’ from Jiashi displayed significantly higher sugar content, polyphenol content, and antioxidant activity compared with the other samples, while ‘Francistown’ from Jiashi and ‘Francistown’ from Aksu were distinguished by their high sugar-acid ratio and abundant characteristic volatile aroma compounds. The constructed OPLS-DA model exhibited excellent discriminative performance, with an R²X of 0.998 and a Q² of 0.994. A total of 14 key quality markers with variable importance in projection (VIP) values greater than 1.0 were identified, including fruit shape index, TSS, polyphenols, 2-hexenal, DPPH· radical scavenging activity, flavonoids, infrared absorption peak at the wavenumber of 3300 cm⁻¹ (O-H stretching vibration), ABTS⁺· radical scavenging activity, lauric aldehyde, and hydroxyl radical scavenging activity. This study provides a theoretical basis and technical support for selective breeding, intelligent grading, and targeted processing strategies in the plum industry.

Cantonese soft-boiled chicken was famous for its tender meat and rich flavor, but its short shelf life and difficulty in preservation pose significant challenges to sales and promotion. To investigate preservation methods for this product, effects of four approaches including ice storage (IS), ice storage combined with chitosan (CS) immersion (IS+CS), ice storage combined with CS immersion and high-pressure processing (IS+CS+HPP) at two pressure levels (200 and 300 MPa) on the storage quality (pH, color, texture parameters, shear force value, total viable count (TVC), TVB-N value, TBARS value and sensory evaluation) of cantonese soft-boiled chicken were studied. The results showed that: During storage, there were no significant differences in L^*, a^*, b^* values, hardness, springiness, or chewiness of the soft-boiled chicken treated with the four aforementioned methods (P>0.05). Compared with IS, both IS+CS and IS+CS+HPP inhibited the increase in pH, TVC, TVB-N value, and TBARS value, while retarded the decline in shear force value and sensory evaluation score of chicken during storage, which implicated that those methods could significantly suppress microbial growth and mitigate quality deterioration of the chicken during storage. Furthermore, the IS+CS+HPP treatment at two pressure levels (200, 300 MPa) exhibited more outstanding preservation efficiency for soft-boiled chicken than the IS+CS treatment, but there was no obvious difference in the preservation effect between the two pressure levels (P>0.05). The soft-boiled chicken preserved by IS+CS+HPP (300 MPa) achieved the lowest TVC (4.84 lg CFU/g), TVB-N value (10.81 mg/100 g), and TBARS value (0.38 mg/kg), along with the highest sensory score (38) after 14 days of storage. The IS+CS treatment prolonged the shelf life of the chicken by 4 days, while the IS+CS+HPP treatment extended it by 8 days, indicating that there were synergistic effects among IS, CS, and HPP in prolonging the shelf life of Cantonese soft-boiled chicken. The findings of this research can provide reference and guidance for maintaining the quality, improving the safety, and extending the shelf life of Cantonese soft-boiled chicken products.

Objective: To investigate the mechanisms underlying the hypoglycemic and hypolipidemic effects of Jin-Ju tea (JJT), a medicinal and edible formula composed of Abelmoschus manihot, Helianthus tuberosus, and Taraxacum mongolicum, in rats with type 2 diabetes mellitus (T2DM). Methods: A T2DM rat model was established using a high-fat diet combined with streptozotocin injection. Successfully modeled rats were divided into the diabetic model (DM) group, metformin (MET) group, JJT low-dose (JJTL, 200 mg/kg), JJT medium-dose (JJTM, 400 mg/kg), and JJT high-dose (JJTH, 800 mg/kg) groups, with a normal control (CON) group also included. After 8 weeks of continuous intragastric administration, an oral glucose tolerance test was performed. Fasting blood glucose, glycated serum protein, fasting insulin, four lipid profile indicators, liver function, and pro-inflammatory cytokine levels were measured. The composition of the gut microbiota was analyzed via 16S rRNA sequencing, and correlations between microbial changes and metabolic indicators were explored. Results: Compared with the DM group, the JJTM group showed significant reductions in fasting blood glucose, glycated serum protein, and oral glucose tolerance test-area under the curve (P<0.05), along with a marked increase in fasting insulin levels (P<0.01). Serum levels of triglycerides, total cholesterol, and low-density lipoprotein cholesterol were significantly decreased (P<0.001), while high-density lipoprotein cholesterol was significantly increased (P<0.01). Levels of the pro-inflammatory cytokines interleukin-6, interleukin-1β, and tumor necrosis factor-α were significantly reduced (P<0.001). Aspartate aminotransferase and alanine aminotransferase activities decreased significantly by 47.64% and 35.76%, respectively (P<0.001). JJT increased the diversity of the gut microbiota and modulated its structure in T2DM rats, specifically upregulating the relative abundances of Lactobacillus, Bacillus, unclassified_Muribaculaceae, and Prevotellaceae_UCG_001, while downregulating Dubosiella, unclassified_Lachnospiraceae, and Lachnospiraceae_NK4A136_group. Correlation analysis indicated that Prevotellaceae_UCG_001, Bifidobacterium, and Dubosiella were closely associated with glycemic and lipid metabolic indicators. Conclusion: JJT effectively ameliorates T2DM, with the JJTM group exhibiting the most pronounced effects. The underlying mechanism may be related to the alleviation of inflammatory responses and modulation of the gut microbiota structure.

To investigate the effects of in vitro digestion on the phenolic compounds and bioactivity of walnut pellicle polyphenols extracts, the walnut pellicle polyphenols extracts were subjected sequentially to simulated oral, gastric and small intestinal digestion in this study. The total phenolic content of the walnut pellicle polyphenols extracts was measured at different stages of digestion. Antioxidant and hypoglycemic activities of the walnut pellicle polyphenols extracts were evaluated using DPPH radical scavenging rates, ABTS⁺ radical scavenging rates, and α-glucosidase and α-amylase inhibition rates. The results showed that digestion led to a significant decrease (P<0.05) in the total phenolic content and bioaccessibility, and the total phenolic content decreased from 695.27 mg GAE/g to 437.58 mg GAE/g, with the most significant degradation in the small intestine stage. A total of 224 phenolics were identified in the walnut pellicle polyphenols, and the main polyphenols were gallic acid, corilagin, and chlorogenic acid. During digestion, the antioxidant capacity of walnut pellicle polyphenols decreased (P<0.05), with DPPH· radical scavenging rate dropping from 90.18% to 35.73% and ABTS⁺ radical scavenging rate declining from 90.84% to 47.33%. Simultaneously, their hypoglycemic activity also weakened (P<0.05), manifested by a 36.1% decrease in α-glucosidase inhibition rate and a 72.44% decrease in α-amylase inhibition rate. At the end of digestion, the walnut pellicle polyphenols were degraded or transformed, but they still exerted some biological activities. During the digestion process, the changes of DPPH∙ and ABTS⁺∙ scavenging rates, α-glucosidase and α-amylase inhibition rates were positively correlated with the changes of total phenol content. This study demonstrated that walnut pellicle polyphenols had the potential to develop functional foods, and also provided a theoretical basis for the resource utilization of walnut processing by-products.

Objective: This study aimed to investigate the effects of Lactiplantibacillus plantarum KSFY202408 on exercise capacity in mice and its underlying mechanisms. Methods: Four experimental groups were established: Sedentary (Sed), exercise training (Ext), KSFY202408 sedentary (KSFY202408+Sed), and KSFY202408 exercise training (KSFY202408+Ext). Mice in the Ext and KSFY202408+Ext groups underwent 6 weeks of treadmill exercise training, while those in the KSFY202408+Sed and KSFY202408+Ext groups were administered KSFY202408 by gavage. Body weight, exhaustive exercise time, organ indices, and blood lactate levels were measured. Histological changes in the gastrocnemius muscle were observed. Gene expression levels related to mitochondrial activation, energy metabolism, and antioxidant defense in the gastrocnemius muscle were detected, and alterations in gut microbiota were analyzed. Results: Compared with the Sed group, both the KSFY202408+Sed and KSFY202408+Ext groups exhibited significantly prolonged exhaustive running and swimming times (P<0.05), accelerated post-exercise blood lactate clearance (P<0.05), improved cardiac function, and alleviated exercise-induced splenomegaly (P<0.05). Gene expression levels of adenosine 5'-monophosphate-activated protein kinase (AMPK), peroxisome proliferator-activated receptor γ coactivator 1α (PGC-1α), nicotinamide phosphoribosyltransferase (NAMPT), superoxide dismutase 1 (SOD1), SOD2, and catalase were significantly upregulated (P<0.05). Gut microbiota analysis revealed increased microbial diversity in KSFY202408-administered mice, with Lactiplantibacillus identified as the characteristic microbial genus in the KSFY202408+Ext group. Conclusion: Lactiplantibacillus plantarum KSFY202408 may enhance energy capacity in mice by regulating the AMPK/PGC-1α signaling pathway, thereby improving energy metabolism and oxidative stress status in synergy with exercise training. These findings suggest that KSFY202408 has potential as a sports nutritional supplement.

Nanoenzymes are nanomaterials with intrinsic enzyme-like catalytic activities, which have the advantages of long storage time, low cost and high stability compared with natural enzymes. In recent years, various nanomaterials have been demonstrated to possess enzyme-mimicking properties, among which carbon-based nanoenzymes have attracted increasing attention due to their abundant active sites, excellent stability, and good biocompatibility, demonstrating significant application potential. This paper combines the latest research progress of carbon-based nanoenzymes in recent years, systematically summarizes the zero-dimensional, one-dimensional, two-dimensional and three-dimensional structural classifications of carbon-based nanoenzymes based on the dimensional characteristics, introduces the effects of structural modification strategies such as surface functional group modification and heteroatom doping on the enzyme activity, preliminarily discusses the catalytic mechanism of carbon-based nanoenzymes, and summarizes their applications in food safety analysis such as pesticide residues, foodborne pathogens, biotoxins, antibiotics, and pharmaceutical residues. Furthermore, critical challenges and future research directions for carbon-based nanozyme applications are proposed, aiming to provide a reference for the design of novel nanozymes with enzyme-mimetic catalytic activity and for expanding their applications.

Baijiu is one of the most famous traditional fermented food in China, and its quality depends on the interaction of flavor substances. Among the flavor substances, higher alcohols are one of the important aroma and flavor components in Baijiu. Higher alcohols could enrich the aroma and increase the hierarchy and harmony of Baijiu at moderate amount. However, it not only negatively affect the sensory experience of consumers, but also pose potential risks to human health at high levels. Therefore, clarifying the production mechanism of various higher alcohols in Baijiu is crucial to fine control the content of higher alcohols, maintain the specific proportion of different flavor Baijiu, and ensure the quality and safety of Baijiu. In this review, the production mechanisms of the main higher alcohols in Baijiu, such as isoamyl alcohol, isobutanol, n-propanol, phenylethyl alcohol and so on, are comprehensively summarized, and the control strategies of higher alcohols in Baijiu is discussed, including raw material selection, microbial community regulation, environmental factor control, and production technologies improvement, which would provide theoretical reference and practical guidance for the production of Baijiu and scientific drinking. Furthermore, the research direction of Baijiu flavor improvement is prospected in order to promote the sustainable and healthy development of the Baijiu industry.

Food analysis and testing are essential components in ensuring food safety, and technological innovation is crucial for improving testing efficiency and accuracy. Nano-inkjet printing technology, with its advantages of nanoscale precision and material customizability, demonstrates significant potential in the realm of food safety detection. This study presents a concise overview of the working principles and features of nano-inkjet printing technology, which atomizes nano-ink into micron-sized droplets layer by layer under computer instructions to form functional structures, featuring precise control, material compatibility, and functional integration. The study focuses on the categories of printing materials and their corresponding detection mechanisms. By precisely manipulating nanomaterials (metal nanoparticles, semiconductor nanoparticles, and carbon-based nanomaterials), high-sensitivity devices based on colorimetric methods, fluorescence methods, Raman spectroscopy, and electrical signal detection have been developed. The study summarizes application examples of nanoscale inkjet printing technology in areas such as food composition analysis, microbial detection, and harmful substance detection. It reviews the research progress in food analysis and detection using this technology and offers a summary and outlook on current challenges and future research trends, aiming to provide valuable insights for food safety detection.

With economic development and social progress, consumers are paying more and more attention to food safety and quality. Traditional packaging techniques are difficult to monitor food quality in real time. Therefore, intelligent packaging technologies represented by freshness indicator films have emerged. Bioactive compounds, due to their degradability, antioxidant properties and biosafety, have become the core materials for constructing green and intelligent indicator films. This article systematically reviews the application and challenges of bioactive substances in food intelligent indicator films. It is found that nanocellulose has high loading and response characteristics, along with the dual advantages of preserving the bioactivity of encapsulated substances and providing favorable loading performance for lipophilic compounds. Chemical modification can endow cellulose derivative substrates with excellent water or organic solubility, making them easy to form films. Polysaccharide materials can not only provide structural support and load platforms, but also achieve intelligent responses by responding to environmental stimuli. Protein-based degradable materials can be used to prepare hydrophilic or hydrophobic property indicator films and applied in various foods. Flavonoids, phenols and quinone pigments in natural indicators can achieve the effect of preservation and monitoring through color changes in different pH environments by being compounded with other materials. Real-time monitoring of the freshness of meat, seafood, fruits, vegetables and dairy products can be achieved by utilizing the color reaction between different spoilage and deterioration signals and indicator films. Future research should focus on developing high-performance carriers and more stable indicators to expand the application scenarios of intelligent indicator films, thereby achieving purer, more efficient and stable green packaging applications.

Semicarbazide (SEM) is widely monitored as a metabolite of the nitrofuran antibiotic nitrofurazone (NFZ). In recent years, frequent occurrences of excessive SEM residues in aquatic products have seriously hindered the export trade and sustainable development of the Chinese aquaculture industry. Studies have shown that SEM derives from both exogenous and endogenous sources. Exogenous sources include illegal drug use, contamination from water, feed, and algae, and chemical reactions during processing. Endogenous formation, conversely, occurs through pathways such as amino acid metabolism, the urea cycle, and chitin metabolism. This review systematically examines the sources, formation mechanisms, and metabolic behavior of SEM in aquatic products with a focus on advanced detection methods, including metabolomics, transcriptomics, and high performance liquid chromatography. Furthermore, targeted control strategies are proposed, encompassing aquaculture environmental management, optimization of processing procedures, and regulation of key metabolites. This review aims to provide a scientific foundation for the effective prevention and control of SEM contamination in aquatic products in China.