Chili pulp represents a new category of chili-based products, functioning as the fundamental base material for downstream applications including chili sauces, hot pot soup bases, and compound seasonings. Consequently, the quality of the pulp directly influences the market competitiveness of the terminal products. This study investigated four cultivars of horn peppers (Capsicum annuum L.) from Inner Mongolia (LZ-1-R01, H1, 7#, and HL23). Chemometric methods combined with multivariate statistical analysis were employed to comparatively evaluate the multi-dimensional quality attributes and assess the processing suitability of the resultant chili pulp. These attributes included color properties (L^*, a^*, b^* values, and color value), textural characteristics (rheological properties and particle size distribution), nutritional components (carotenoids and capsaicinoids), and volatile flavor compounds. Results showed that, H1 chili pulp exhibited the best overall appearance and consistency, showing the highest brightness (L^* value: 38.38±0.5) and the smallest particle size (distribution range: 3.12 to 1430 μm; volume mean diameter: 407.47±1.50 μm; area mean diameter: 146.53±1.94 μm), and it also demonstrated optimal fluidity (initial viscosity: 241.07 Pa·s, δ<0.4). LZ-1-R01 chili pulp contained the highest carotenoid content (699.78±9.04 μg/g). And 7# chili pulp showed the highest content of capsaicin and dihydrocapsaicin (12.12±0.17 μg/g and 24.14±0.86 μg/g, respectively). HL23 chili pulp presented a relatively balanced profile across all quality indicators. A total of 48 volatile flavor compounds were identified in the four chili pulps using GC-IMS. Among them, 7# chili pulp exhibited the highest total peak intensity of volatile flavor compounds. Methyl salicylate was identified as the characteristic volatile component of H1, while 3-methyl-2-butenal (D) was the key differential compound for 7# and LZ-1-R01. The key differential markers for HL23 included 3-hydroxybutan-2-one (M/D), butylbenzene, 2-heptanone, and butanal (M/D). Furthermore, combined with the ROAV, 3-methylthiopropanal was identified as a key volatile flavor substance in the chili pulp. Based on the quality attribute analysis, all four chili varieties were deemed suitable for pulping. Chili pulps with distinct characteristics could be selected according to specific application requirements; for instance, H1 was suitable for developing high-smoothness products such as table sauces, while 7# and LZ-1-R01 could be utilized for color blending in product formulations. This research provides a novel perspective for the multi-scenario application of chili processing.

Kiwifruit is rich in nutritional value but is difficult to preserve and prone to spoilage. Processing it into juice is an important approach to retaining its nutritional quality. Traditional thermal processing techniques can easily lead to flavor deterioration and nutrient loss, while non-thermal processing technologies provide a new pathway for producing high-quality kiwifruit juice. This review summarizes the basic principles of three non-thermal processing technologies—high pressure processing, ultrasound, and cold plasma—and systematically compared their effects on microbial control, color, texture, and nutritional components during kiwifruit juice processing. All three technologies can effectively sterilize or inhibit microbial growth. In terms of color, high pressure processing and cold plasma treatments exhibit better color preservation, although excessive cold plasma treatment is found to potentially accelerate browning, while ultrasound treatment tends to induce browning during storage. Regarding texture, ultrasound treatment is shown to enhance the apparent viscosity and stability of the juice, cold plasma treatment reduces viscosity but improves stability, and high pressure processing treatment demonstrates a trend of initially increasing and then decreasing viscosity. In terms of nutrient retention, cold plasma treatment results in the lowest loss rate of vitamin C, whereas ultrasound treatment leads to the highest loss rate. Both technologies are also observed to cause sucrose degradation, while changes in phenolic compounds depends on treatment intensity, duration, and the specific type of compound. Furthermore, this study explore the potential regulatory effects of these three technologies on kiwifruit juice allergenicity. Given that each individual non-thermal processing technology possesses distinct advantages and limitations, future research should focus on developing synergistic application models integrating multiple techniques. Establishing a comprehensive non-thermal processing system will overcome the application bottlenecks of single technologies and further advance the adoption of non-thermal techniques in the kiwifruit processing industry.

By-products generated throughout the entire pear (Pyrus spp.) industrial chain, including peels, branches, leaves, and unripe fruits, are abundant sources of high-value bioactive components. Current research indicates that bioactive compounds such as phenolics, triterpenoids, and arbutin exhibit significant "spatiotemporal heterogeneity", characterized by considerably higher concentrations in peels, branches, leaves, and unripe fruits compared to mature pulp. This distribution pattern underscores the superiority of these by-products as raw materials for extraction. Regarding extraction techniques, while traditional organic solvent extraction is well-established, its application is constrained by issues of solvent residues and environmental toxicity. A comparative analysis reveals that green, efficient extraction technologies offer a promising solution to overcome the limitations of traditional methods regarding mass transfer efficiency and solvent residues. These technologies represent a critical pathway for the valorization of pear processing by-products, provided that extraction strategies are flexibly selected based on the physical characteristics of the raw materials and the stability of the target components. Bioactive components from pears possess immense development potential in the fields of skin-whitening cosmetics and gut health-promoting foods. However, future research should prioritize multi-scale industrial validation, artificial intelligence-driven multi-objective process optimization, and the in-depth elucidation of synergistic interactions among components, aiming to advance the comprehensive, high-value utilization of pear resources.

To overcome the insufficient nutritional density of plant-based protein emulsions owing to their low protein content, this study utilized fresh walnuts as raw material to develop a high-protein fresh walnut emulsion (FWE). The effects of monoglycerides and diglycerides (MG/DG) on emulsion stability and structural properties were systematically investigated. Multidimensional analyses, including rheological properties, interfacial tension, and microstructural characterization revealed that MG/DG formed a dense interfacial film at the oil-water interface through hydrogen bonding and hydrophobic interactions, thereby significantly enhancing FWE stability. After adding 0.5% MG/DG, the emulsion exhibited the smallest particle size and lowest interfacial tension, while rheological data indicated optimal network structure strength and stability. However, excessive MG/DG addition (0.6%) induced over-aggregation of MG/DG molecules, which competed for interfacial adsorption and consequently compromised the integrity of the interfacial film. This study elucidates the stabilization mechanism of MG/DG in high-protein plant-based milk bases from interfacial and rheological perspectives, providing a theoretical basis for developing FWE bases.

This study aimed to investigate the feasibility of using sugar alcohols (xylitol, sorbitol, and maltitol) as osmotic agents to replace traditional sucrose in the osmotic dehydration of lemon. Lemon preserves were subsequently obtained by drying at 45, 50, and 55 ℃. The effects of osmotic agent type and drying temperature on product quality were systematically evaluated in terms of osmotic efficiency, moisture content, textural properties, color, electronic nose responses, total phenolic and total flavonoid contents, antioxidant activity, soluble sugar content, and organic acid composition. Based on a comprehensive assessment integrating physicochemical indices and sensory evaluation, the optimal osmotic agent and drying temperature were determined. The results showed that, in terms of texture, sorbitol- and maltitol-treated samples dried at 45 ℃ exhibited lower hardness and chewiness, whereas sucrose- and xylitol-treated samples showed higher values. Regarding nutritional quality, sucrose- and maltitol-treated samples dried at 45 ℃ exhibited the highest total phenolic and flavonoid contents, followed by sorbitol-treated samples, with xylitol-treated samples showing the lowest levels. In terms of flavor quality, sucrose-treated samples dried at 45 ℃ contained the highest levels of volatile compounds, followed by sorbitol- and maltitol-treated samples, while the high osmotic efficiency of xylitol resulted in greater losses of volatile compounds. Sensory evaluation indicated that sucrose-treated samples dried at 45 ℃ achieved the highest overall acceptability, followed by sorbitol- and xylitol-treated samples. Overall, based on a comprehensive assessment of physicochemical properties with sensory evaluation, it can be concluded that substituting sucrose with sorbitol in combination with a drying temperature of 45 ℃ is suitable for the development of low-sugar candied lemon products.

To promote the high-value utilization of Citrus sinensis Osbeck pomace, hot air drying (HAD), heat pump drying (HPD) and microwave-heat pump (MW-HPD) combined drying were used to prepare pomace powders. The effects of different drying methods on the physical properties, nutritional quality, and functional activity of the powders were systematically evaluated. Among the tested conditions, microwave pretreatment for 7 min followed by heat pump drying at 60 ℃ markedly shortened the drying time by approximately 300 min compared with conventional hot air drying, while simultaneously yielding powders with improved color characteristics and flowability. In terms of powder properties, the HPD (60 ℃) sample exhibited the smallest and most uniform particle size distribution, along with higher water-holding capacity (3.79 g/g) and oil-holding capacity (1.86 mL/g). The HAD (60 ℃) sample showed the highest bulk density (0.84 g/mL), suggesting better suitability for compression-based applications, whereas the HPD (60 ℃) sample possessed a relatively larger specific surface area, indicating its potential for use as a functional food ingredient. Regarding bioactive compounds, the MW-HPD (7 min, 60 ℃) sample showed the highest total phenolic content (9.07 mg/g), which was 53.73% higher than that of the HAD (60 ℃) sample, whereas the HPD (60 ℃) sample exhibited the highest soluble dietary fiber content (10.98%). In terms of functional activity, the HPD (60 ℃) sample exhibited strong reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, with reducing power value and DPPH radical-scavenging rate of 1.55 and 73.77%, respectively, and significantly reduced lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW 264.7 cells (P<0.05), with a decrease of 37.4% compared to the model group, indicating notable anti-inflammatory activity. Overall, MW-HPD (7 min, 60 ℃) powder exhibited suitable characteristics for incorporation as a functional ingredient into solid beverages and various food systems, whereas HPD (60 ℃) powder, with its high specific surface area, antioxidant and anti-inflammatory capacities, was more suitable for surface adsorption in functional foods and for the formulation of functional products.

To enhance the utilization potential of polyphenolic resources in persimmon peel waste, electron beam irradiation (EBI) coupled with conventional solvent extraction (CE) and subcritical extraction (SE) (EBI-CE, EBI-SE) were explored to investigate the effects of different extraction methods on polyphenol yields from persimmon peel. Based on this, the crude polyphenolic extracts from persimmon peel were purified, and the composition and in vitro antioxidant activity of the purified persimmon peel polyphenols were further analyzed. The results showed that the contents of persimmon peel polyphenols in SE and EBI-SE were 34.93 mg GAE/g DW and 31.93 mg GAE/g DW, respectively, which were 4.92 and 4.50 times that of CE. After purification, the content of persimmon peel polyphenols extracted by SE was 661.39 mg GAE/g DW and the antioxidant activity was also 4~5 times higher than that extracted by CE. A total 455 phenolic compounds, including 134 phenolic acids and 177 flavonoids were identified by UPLC-MS/MS. Gallic acid (5.73 mg/g DW) and quercetin (1.48 mg/g DW) contents in the polyphenols extracted by SE were extremely higher when compared to CE (0.02 mg/g DW and 0.30 mg/g DW, respectively). The EC₅₀ values of DPPH radical scavenging of these two monophenols were 35.83 μg/mL and 67.97 μg/mL, respectively. Multivariate statistical analysis indicated that quercetin and gallic acid were the key antioxidant monophenols in persimmon peel polyphenol extracts, with their concentrations exhibiting a positive correlation with total phenolic content. This study provides valuable insights for the valorization of persimmon peel waste as a sustainable source of natural antioxidants.

To investigate the effects of six different edible oils (soybean oil, sunflower oil, camellia oil, palm oil, perilla oil, and sesame oil) applied by brushing onto grass carp pieces, this study evaluated their color, texture, sensory characteristics, volatile flavor compounds, and fatty acid composition after baking. The results showed that brushing with vegetable oils significantly improved the overall acceptability of the baked fish. A total of 42 volatile flavor compounds were detected, with 8 identified as key compounds, primarily aldehydes such as (Z)-2-nonenal, trans-2-decenal, trans,cis-2,4-decadienal, and trans,trans-2,4-decadienal. The sesame oil treatment imparted a rich roasted aroma due to its characteristic pyrazines, achieving the highest overall sensory score and the greatest variety of key volatile flavor compounds. In contrast, sunflower oil had the least impact on the inherent flavor of the fish, better preserving its original taste. Correlation analysis revealed that nonanal, a common flavor compound, was positively correlated with multiple PUFAs (C18:3n6, C20:3n6, C22:6n3) and SFAs (C11:0, C14:0, C15:0, C20:0), whereas 2-heptenal and benzyl alcohol exhibited negative correlations with the same set of SFAs (C11:0, C14:0, C15:0, C20:0). This elucidates the relationships between several key flavor substances and specific fatty acids in the fish fillets. The findings of this study provide a scientific basis and theoretical guidance for optimizing the flavor quality of grilled fish products through targeted oil selection.

Based on the equivalent sterilization intensity theory (F₀=12), this study systematically compared the effects of three high-temperature and high-pressure (HTHP) sterilization treatments (115 ℃/42 min, 118 ℃/30 min, 121 ℃/11 min) and 9 kGy irradiation sterilization on the quality of fish-lamb composite products. A comprehensive analysis of key flavor compounds was conducted by measuring crude protein, crude fat, thiobarbituric acid reactive substances (TBARS), free amino acids, flavor nucleotides, electronic tongue response, gas chromatography-ion mobility spectrometry (GC-IMS), and sensory characteristics. The results indicated that compared to HTHP treatments, irradiation had a lesser impact on crude protein and crude fat content, and exhibited the smallest reduction in equivalent umami concentration (EUC) (33.99%), suggesting better umami retention. However, GC-IMS analysis revealed that irradiation induced the formation of typical off-flavor compounds, such as butanal and 2-methylbutanal, which led to a significantly lower sensory score (P<0.05) of only 71. HTHP sterilization significantly promoted protein hydrolysis, resulting in a significantly higher total free amino acid content compared to the irradiation group (P<0.05). Under the equivalent F₀ value, different temperature-time combinations of HTHP treatments significantly affected the flavor profile. The 115 ℃/42 min (low-temperature long-time) treatment caused the most severe flavor deterioration, characterized by a 24.30% loss in total free amino acids, a 35.61% decrease in umami amino acids, and a significant 65.79% reduction in inosine monophosphate (IMP) content. In contrast, the 118 ℃/30 min treatment group demonstrated the highest EUC value (10.74 mg MSG/g) and sensory acceptability. In conclusion, under the prerequisite of ensuring equivalent sterilization intensity, the 118 ℃/30 min HTHP process is identified as the optimal sterilization method for the fish-lamb product, effectively ensuring microbial safety while preserving its flavor quality. This study provides an important theoretical basis for the optimization of sterilization processes for similar fish-lamb composite products.

This study investigated the effect of fish oil microcapsule incorporation on the sensory characteristics, cooking performance, and flavor profile of coconut-dried shrimp composite dough. Formulations containing microencapsulated fish oil were compared with those incorporating unencapsulated oil to evaluate the functional benefits of microencapsulation. The dough samples were analyzed using a texture analyzer, rheometer, and low-field nuclear magnetic resonance (LF-NMR) to assess texture, viscoelastic behavior, and water mobility, respectively. Flavor attributes were characterized through electronic nose analysis and gas chromatography-ion mobility spectrometry (GC-IMS). Results demonstrated that the addition of 10% fish oil microcapsules to dough containing 5% coconut-dried shrimp achieved the highest overall sensory score (83.20) and exhibited a desirable yellow hue consistent with consumer preferences. Compared with both the control and unencapsulated fish oil groups, microcapsule-enriched doughs showed lower noodle breakage and cooking loss, alongside increased cooking time and water absorption. Textural analysis revealed enhanced hardness and chewiness, with reduced resilience, compared with the control group, while rheological data confirmed a significant improvement in viscoelastic properties. GC-IMS analysis identified esters as the dominant volatile compounds contributing to the characteristic flavor profile. Collectively, these findings demonstrate that microencapsulation of fish oil effectively enhances the physicochemical and sensory quality of coconut-dried shrimp composite dough, providing a promising approach for developing omega-3-fortified staple foods with improved palatability and functionality.

Precooked poultry products commonly suffer from issues such as juice loss and texture deterioration during final household reheating, yet the synergistic mechanisms of thawing-reheating methods remain unclear. This study investigated precooked chicken breast meat, systematically analyzing the effects of three thawing methods (no thawing, 4 ℃ thawing, room temperature thawing) and four reheating methods (steaming, boiling, microwaving, baking) on quality characteristics. Evaluations included water-holding capacity, water distribution, texture properties, oxidation indices (carbonyl content/TBARS), color, pH, and sensory quality. Results demonstrated that both thawing and reheating methods collectively influenced the end-product quality. Among all thawing-reheating treatments, the combination of 4 ℃ thawing followed by steam reheating yielded chicken breast meat closest to freshly cooked quality. Low-field nuclear magnetic resonance (LF-NMR) revealed that compared to room-temperature thawing with microwave reheating, 4 ℃ thawing-steam reheating significantly inhibited the loss of immobilized water and reduced free water proportion (P<0.05). Texture properties (hardness and chewiness decreased by 14.01% and 27.72%, respectively) and oxidation levels (carbonyl and TBARS values reduced by 48.82% and 64.18%) were also significantly improved (P<0.05). Pearson correlation analysis confirmed strong correlations among water migration, oxidative denaturation, texture deterioration, and the sensory quality of precooked chicken products under different thawing-reheating protocols (P<0.05). Based on these findings, this study proposes a "processing-method matching" principle: boiled precooked meat is best suited for low-temperature thawing combined with moist-heat reheating. This provides technical guidance for standardizing the home cooking of precooked poultry products.

To clarify the effect of Camellia oleifera seed-cake crude protein (COCP) on the gel properties of silver carp surimi, this study incorporated COCP at different concentrations and measured the gel^’s water holding capacity, cooking loss, whiteness, texture profile, and chemical bond content. Fourier-transform infrared spectroscopy and scanning electron microscopy were used to further examine the effects of COCP on the secondary structure and microstructure of the gel proteins. The addition of 1.5% COCP resulted in an optimal water holding capacity (81.12%±0.52%) and texture properties (hardness 3564.49±24.09 g; elasticity 0.92±0.01 mm; cohesiveness 0.72±0.02; and chewiness 2378.48±115.67 mJ). Also, the cooking loss rate (14.33%±0.88%) was the lowest. Fourier-transform infrared spectroscopy revealed that the stability of the secondary structure of gel protein was enhanced by the addition of COCP. The hydrophobic interactions and total sulfhydryl content of the surimi gel were significantly increased with the addition of 1.5% COCP compared to pure surimi. This resulted in a more ordered microstructure and improved gel properties, although there was a slight decrease in whiteness. In conclusion, the addition of 1.5% COCP significantly improved the properties of the surimi gel.

This study investigated the effects of non-covalent modification of polysaccharides with different charge density on the emulsifying properties of myofibrillar proteins (MP). Carboxymethyl cellulose (CMC) with degree of substitution values of 0.7, 0.9, and 1.2 (correspond to low, medium, and high charge density) was selected to construct protein-polysaccharide complexes with salt-free MP. The emulsification behavior, rheological characteristics, and stability of CMC-modified MP emulsions were systematically investigated. Results indicated that CMC significantly enhanced the emulsifying activity of MP (P<0.05), with an emulsion activity index reaching 188.53%, representing a 3.83-fold increase. Furthermore, CMC also induced emulsion droplets to exhibit reduced size and narrower distribution. Rheological analysis revealed that high charge density CMC enhanced the elastic and strain-resistant properties of the emulsions. Meanwhile, it strengthened emulsion stability by increasing the apparent viscosity and critical strain levels while inhibiting protein aggregation. This study offers a scientific approach to enhancing the emulsifying properties of MP in low-sodium systems. This approach lays a foundation for the development of low-salt emulsion-based meat products and promoting the application of polysaccharides in novel low-salt meat formulations.

This study investigated the effects of tiger nut protein on the properties and gel quality of wheat starch. Mixtures of wheat starch with different mass fractions of tiger nut protein (0%, 1%, 3%, 5%, 7%, 9%, 11%) were prepared and analyzed using a rapid visco-analyzer, differential scanning calorimetry, rheometer, texture analyzer, Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM). The results demonstrated that the solubility and swelling power of wheat starch were increased with higher tiger nut protein content. With the addition of 11% protein, the peak viscosity, trough viscosity, breakdown value, final viscosity, setback value, and gelatinization enthalpy (ΔH) were reduced by 46.72%, 43.68%, 56.86%, 37.17%, 25.19%, and 17.57%, respectively, while the completion temperature (Tc) was increased by 2.03%. The strength of the composite gels was reduced by tiger nut protein, as evidenced by decreases in the storage modulus (G'), loss modulus (G"), gumminess, and chewiness. Regarding freeze-thaw stability, it was found that stability decreased when the protein addition level exceeded 5%. FT-IR indicated that the extent of intramolecular hydrogen bonds in starch was reduced by tiger nut protein. The SEM results showed that at lower protein concentrations (<3%), the composite exhibited a relatively uniform, layered structure. However, excessive protein addition (>3%) resulted in the formation of larger pores with thinner pore walls, reflecting structural discontinuity and reduced gel homogeneity. Overall, starch properties and gel quality are effectively modified by tiger nut protein, thereby establishing a scientific foundation for its application in gel-type food systems.

With the increasing emphasis on health consciousness, the market is progressively favoring functional yogurt enriched with plant-based ingredients. In this context, the present study examined the impact of polysaccharide of finger citron from Guangdong Province (FCP) on the quality characteristics and hypoglycemic activity of yogurt. Initially, the effects of different addition levels of the polysaccharide on yogurt fermentation pH and lactic acid bacteria count were explored, and the inhibition rates of α-amylase and α-glucosidase were measured to determine the optimal addition level. Subsequently, a quality characteristic analysis was performed on yogurt containing the optimal polysaccharide level. Finally, animal models were employed to investigate the in vivo hypoglycemic activity of the yogurt enriched with polysaccharides. The study demonstrated that the incorporation of 1 mg/mL of FCP markedly expedited yogurt fermentation, allowing the pH to reach the endpoint of 4.6 more swiftly (P<0.05), and significantly enhanced the proliferation of lactic acid bacteria during the fermentation process (P<0.05). At this concentration, the yogurt exhibited inhibition rates of 78.48% and 57.47% against α-amylase and α-glucosidase, respectively, indicating a promising hypoglycemic potential. An analysis of the quality characteristics revealed that yogurt with 1 mg/mL FCP addition maintained rheological properties comparable to those of plain yogurt without polysaccharide, with no significant differences observed in oral friction coefficient and particle size at a velocity of 10.34 mm/s (P>0.05), suggesting that FCP addition did not alter the inherent textural attributes of the yogurt. Animal experiments had confirmed that the yogurt enriched with FCP could effectively alleviate the symptoms of diabetic mice and significantly improve multiple physiological indicators. This investigation represents the inaugural application of FCP in the development of yogurt, highlighting its hypoglycemic properties and providing a theoretical foundation for the creation of functional hypoglycemic yogurt.

The low gas barrier and water vapor permeability of polyethylene (PE) packaging film limit the regulation of respiratory metabolism and humidity within the packaging environment. Consequently, this can accelerate the aging and mold growth of fruits and vegetables. To enhance the gas barrier properties and water vapor transmission rate of PE bags, in this study, PE served as the base material, with varying amounts of polyhydroxy polymers incorporated. The composite films (P0, P2, P4, P6, P8) were prepared via melt blending and granulation blow film processes. Their structure, crystallinity, optical properties, mechanical properties, and barrier performance were characterized to identify the optimal formulation for spontaneous modified atmosphere packaging films. The results indicated that the P4 composite film exhibited increases of 82.38% and 222.84% in elongation at break (transverse direction) and water vapor permeability, respectively, compared to the PE film. Its contact angle, carbon dioxide and oxygen permeability decreased by 21.46%, 10.59% and 34.24%, respectively. In summary, the P4 composite film demonstrates excellent gas barrier properties and water vapor permeability. Its composition can readily create an environment characterized by low oxygen, high carbon dioxide, and low humidity, providing a theoretical basis for developing fruit and vegetable preservation films.

This study investigated the preparation of microcapsules comprising polymerized whey protein and quercetin as the sole wall and core materials, respectively, and produced quercetin microcapsules with high encapsulation efficiency, quality, and stability. The microcapsules were prepared using the orifice-coagulation bath method, and the encapsulation efficiency was adopted as the assessment indicator in determining the optimal process conditions via single-factor experiments and an L₉(3⁴) orthogonal array experimental design. The properties of the microcapsules prepared under the optimal process conditions were analyzed using scanning electron microscopy, particle size and Zeta potential measurements, Fourier transform infrared spectroscopy, X-ray diffraction, differential scanning calorimetry, Raman spectroscopy, and an in vitro digestion study. The optimal process parameters for microcapsule preparation were as follows: core:wall ratio: 1:7, quercetin concentration: 1 mg/mL, CaCl₂ solution concentration: 1.6%, stirring time: 50 min. The microcapsules prepared under these conditions exhibited an encapsulation efficiency of 95.665% and a uniform particle size distribution. The spectroscopic measurements and results of the in vitro digestion study indicated that the prepared microcapsules also displayed high levels of formability and stability and the wall material exhibited good sustained-release properties. This study can serve as a theoretical basis for the optimization of microcapsule preparation and the practical application of microcapsules in the food industry.

Germination endows wheat with enhanced nutritional value and functional properties, but its physicochemical properties also change as a result, which is not conducive to processing operations. This study investigated the effects of plasma-activated water (PAW) prepared under different treatment durations on the fermentation properties, rheological properties, and amylase activity of germinated wheat dough, as well as the quality of germinated wheat bread. The results showed that compared with kneading dough with deionized water, the gas retention capacity of the germinated wheat dough made by PAW with a production time of 30 minutes increased by 3.5%; The rheological properties of G' and G" both returned to levels close to those before germination; The output of reducing sugar was reduced during the dough-making process; The appearance of the bread was significantly improved, with the specific volume of the bread increasing by 0.24 mL/g and the sensory score increasing by 11.71; The hardness and chewiness of the bread was reduced; The staling rate of germinated wheat bread was reduced from 122.02 gf/d to 105.79 gf/d. In conclusion, PAW can effectively improve the quality of bread, providing a theoretical basis for the rational utilization of PAW as water for kneading dough and for germinating wheat.

This study investigated the effects of static magnetic field-assisted thawing on lamb quality using longissimus dorsi muscles as the experimental material. Following conventional freezing at −18 ℃ for 24 hours, samples were thawed at 4 ℃ in a magnetoelectric coupling thermostatic chamber under static magnetic fields of 0, 1, 2, 3, 4, 5, and 6 mT. A comprehensive analysis was performed to evaluate water-holding capacity, lipid oxidation, total volatile basic nitrogen (TVB-N), moisture distribution, and myofibrillar protein structure. The results demonstrated that compared with the 0 mT control, the 2 mT magnetic field treatment significantly reduced thawing time by 28.96% and markedly decreased thawing loss, centrifugation loss, and cooking loss by 55.32%, 20.71%, and 21.55%, respectively (P<0.05). Analysis via low-field nuclear magnetic resonance and magnetic resonance imaging revealed that the 2 mT static magnetic field treatment effectively inhibited water migration during thawing, which maximized the retention of immobile water and enhanced water-holding capacity. Furthermore, this assisted thawing process significantly reduced thiobarbituric acid (TBARS) and TVB-N (P<0.05), suggesting effective suppression of lipid oxidation and protein degradation. Finally, the treatment increased the total sulfhydryl content while reducing carbonyl content and surface hydrophobicity of myofibrillar proteins, demonstrating diminished protein oxidation and denaturation. Analysis of the secondary and tertiary structures further indicated that the 2 mT static magnetic field contributed to the stability of the protein structure. In summary, static magnetic field-assisted thawing effectively improved the water-holding capacity of lamb, inhibited lipid and protein oxidation, and stabilized the myofibrillar structure, thus enhancing the overall quality of the thawed product. This study provides a theoretical basis and technical support for the development of new thawing technologies for lamb meat.

This study investigated the interaction between pectin and cyanidin-3-glucoside (C3G), as well as its impact on the gastrointestinal stability of C3G, using high-ester and low-ester pectin from different sources. Experimental results on aggregation and binding behavior indicated that low-ester pectin was less prone to aggregate formation and contained abundant free carboxyl groups, primarily binding to C3G through strong electrostatic interactions. The binding rate of C3G with low-ester pectin was significantly higher than that of high-ester pectin, which relied predominantly on hydrogen bonds. Among the samples, low-ester citrus pectin exhibited the highest binding rate, reaching 66.80%. Physicochemical analysis revealed that low-ester pectin formed a composite with C3G characterized by smaller particle size, more negative zeta potential, and a denser, more uniform structure, with C3G effectively encapsulated within the pectin network. In contrast, high-ester pectin primarily formed loose aggregates by adsorbing C3G onto its surface. In vitro gastrointestinal digestion simulations revealed that the low-ester pectin-C3G complex exhibited high stability. After intestinal digestion, the total C3G content in low-ester citrus pectin-C3G group increased by 65.58% compared to the control group, significantly enhancing the gastrointestinal stability of C3G. In summary, low-ester pectin improves the gastrointestinal stability of C3G more effectively by binding and encapsulating it within the aggregated pectin structure through electrostatic interactions.

To inhibit starch retrogradation and enhance the quality of steamed cakes during storage, in this study, we investigated the effects of different addition levels of adzuki bean powder (ABP) (0%, 8%, 16%, 24%, and 32%) on the water-holding capacity (WHC) and oil-holding capacity (OHC) of composite flour (wheat flour, glutinous rice flour, yam flour, and taro flour at a mass ratio of 15:5:3:2), and on the texture, antioxidant activity, color, specific volume, protein content, and sensory properties of the resulting steamed cakes. Low-field nuclear magnetic resonance (LF-NMR), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) were used to elucidate the anti-retrogradation mechanisms. The results showed that as ABP content increased, the WHC of the composite flour significantly rose from 0.97 g/g to 1.43 g/g (P<0.05). Meanwhile, the OHC exhibited an initial increase followed by a decrease. For the steamed cakes, the specific volume increased from 1.80 mL/g to 2.48 mL/g, protein content rose from 2.17% to 2.72%, and hardness decreased from 683.95 g to 498.59 g. Redness (a^*) increased significantly (P<0.05), while brightness (L^*) and adhesiveness significantly decreased (P<0.05). At the 24% addition level, the total antioxidant capacity, total reducing power, and ABTS⁺· scavenging activity peaked. After 7 d of storage at 4 ℃, the hardness of all the ABP-supplemented groups remained significantly lower than that of the control group (P<0.05). Mechanistic analysis showed that ABP was deeply integrated into the starch-gluten system by strengthening the hydrogen bond network. Addition of 16%~24% effectively sequestered moisture and significantly reduced the short-range molecular order of starch. The proportion of deeply bound water increased by 12.13% to 44.19% relative to the control. This further inhibited starch molecular rearrangement from the perspectives of long-range order and thermodynamics, decreasing the relative crystallinity from 12.08% to 9.01%~9.15% and reducing the retrogradation enthalpy by 15.11%~41.49% compared to the control. In conclusion, the addition of 16%~24% ABP significantly enhanced the quality of steamed cakes and effectively inhibited starch retrogradation during storage.

To investigate the effects of Lonicera japonica polysaccharide（LJP）on the frozen storage stability of frozen dough and the quality of pre-proofed red bean paste buns. Frozen dough samples were prepared with different levels of LJP (0, 0.5%, 1.0%, 1.5%, and 2.0%). Following freeze–thaw cycle treatment, the pasting, rheological, and thermal properties of the dough were evaluated, together with moisture migration and protein secondary structure. In addition, the texture, specific volume, color, electronic nose response, and sensory scores of the resulting red bean paste buns were analyzed. The results showed that LJP improved dough stability during frozen storage by binding water molecules through its hydrophilic groups, thereby mitigating ice crystal-induced damage to the gluten network and enhancing the water-holding capacity and structural integrity of the dough. At an LJP addition level of 1.5%, the dough exhibited the highest storage modulus (G') and loss modulus (G"), the greatest proportion of bound water, and increased contents of the more stable α-helix and β-sheet structures in the protein secondary structure. The gluten network at this level also showed the most compact and continuous microstructure. Correspondingly, the red bean paste buns prepared with 1.5% LJP displayed the highest specific volume and height-to-diameter ratio, reaching 1.28 mL·g⁻¹ and 0.534, respectively, along with favorable textural characteristics. The addition of 1.5% LJP increased the contents of aromatic compounds and terpenoids, and inhibited the production of undesirable volatile components. The highest sensory score (89.4) was also obtained at this level, indicating the best overall product quality. In contrast, excessive addition of LJP (2.0%) disrupted gluten network continuity and adversely affected product quality. Overall, these findings provide a theoretical basis and technical reference for the development of hydrocolloid-based quality improvers for frozen dough and suggest a promising new application of LJP in the industrial production of flour-based foods.

To enhance the value-added utilization of chitin derived from crustacean waste, this study collected samples from the bottom of a shrimp farm in Guangxi. High-yield chitinase-producing strains were isolated through preliminary and secondary screening, followed by taxonomic identification. The optimal fermentation conditions were determined using single-factor experiments combined with orthogonal designs. Subsequently, the enzymatic properties and hydrolysis products of the chitinase produced by the selected strain were characterized. Results showed that initial screening on chitin-containing agar plates yielded nine strains capable of forming clear zones, among which strain GXUN-J3 exhibited the highest chitinase activity (297.24±10.77 U/L) and was identified as belonging to the genus Streptomyces sp. Under optimized fermentation conditions—6% (w/v) chitin, 0.25% (w/v) bean powder, an initial pH of 7.0, a fermentation temperature of 25 ℃, a liquid volume of 40 mL per 150 mL flask, and an inoculum size of 5% (v/v)—the chitinase activity reached 1026.72±18.69 U/L, representing a remarkable increase of 3.51-fold compared to the original process. Enzyme characterization revealed optimal activity at 50 ℃ and pH5.0. Among the metal ions tested, Mg²⁺ and Fe³⁺ significantly enhanced enzyme activity, whereas Fe²⁺, Mn²⁺, and Cu²⁺ exhibited significant inhibitory effects (P<0.05). Additionally, the chemical agents of EDTA, SDS, and methanol markedly suppressed enzymatic activity (P<0.05). Thin-layer chromatography (TLC) analysis demonstrated that the hydrolysis products primarily consisted of chitin dimer and N-acetyl-D-glucosamine, suggesting that this enzyme functions as an exo-chitinase. This study successfully established a process for producing chitinase and preparing chitin oligosaccharide using Streptomyces strain GXUN-J3, offering a promising approach for high-value utilization of crustacean waste.

The purpose of this study was to investigate the growth kinetics of Bacillus cereus in different milk products and its impact on milk quality. Fifty dairy products (including 25 raw milk from factory pre-treatment tanks and 25 commercial milk packaged in boxes) were collected, and suspected strains were isolated using Mannitol-Egg-Yolk-Polymyxin Agar (MYP). Morphological observation, protein toxin crystallization experiment, Vitek-2 biochemical identification, and 16S rRNA sequencing were used to isolate and identify B. cereus. Further, one strain with the fastest growth rate was selected as the experimental object, and the strain was inoculated into three different milk products (pure milk, lactose-decomposed milk, and grain milk) at initial concentrations of 10¹, 10², and 10³ CFU/mL. The growth kinetics of B. cereus in three different products were studied at two temperatures (25 ℃ and 35 ℃), and a Logistic equation was used to fit the growth model. The pH and sensory changes of the three milk products were simultaneously monitored. The results showed that the three strains (B1, B2, and B3) of B. cereus originated from raw milk were isolated and identified and they were not detected in commercial milk products. By measuring the growth curve, B1 strain with a faster growth rate was selected as the experimental object to study its effects on three different milk products. The results showed that temperature and initial inoculation concentration had a more significant impact on the growth of B. cereus. At 35 ℃ and high initial inoculation concentration, B. cereus in dairy products entered the logarithmic and stable phases earlier than at 25 ℃, with a shorter lag period. Among the three types of products, lactose-decomposed milk was more conducive to the growth of B. cereus. The fitting degree of the Logistic model was R²>0.9857. It was found that the pH of milk changed significantly as the bacterial concentration increased. Different dairy products had their own characteristics in terms of sensory degradation. Among them, the odor deterioration of lactose-decomposed milk was the most significant. This study provides a scientific basis for the early warning and safety control of B. cereus contamination in dairy products.

In this study, a novel fructosyltransferase (StFFase) was screened from Streptococcus troglodytae through gene mining. The enzyme was then engineered via computer-aided rational design to improve both its catalytic efficiency and thermostability. Based on EVCoupling predictions and experimental validation, three mutants (D104E, I232S, and S684P) with significantly enhanced enzymatic activity were selected from potential candidates. Their enzymatic activities were 2.20, 2.65, and 1.53 times that of the wild-type, respectively. Notably, the I232S mutant maintained high relative enzyme activity over a temperature range of 40~70 ℃, and its half-life at 50 ℃ was extended to 6.60 h, demonstrating superior thermostability. Kinetic analysis revealed that the I232S mutant exhibited improved affinity for the substrate sucrose, with the K_m value decreasing to 171 mmol/L, and a significantly enhanced catalytic efficiency. Furthermore, a conversion rate of 42.17% for 1-kestose was achieved using this mutant under conditions of 50% sucrose concentration (w/w) and an enzyme dosage of 15 U/g sucrose. Structural simulations revealed that the mutations improved catalytic performance and thermostability by eliminating electrostatic repulsion (D104E), forming new hydrogen bonds (I232S), and stabilizing β-turn conformations (S684P). This study provides a new strategy for the rational design of fructosyltransferases and highlights the potential of the engineered enzyme for industrial fructooligosaccharide production.

To investigate the patterns and origins of ethylene release in Penicillium digitatum-citrus interaction, ethylene biosynthesis was analyzed both during the infection process and across distinct infection zones (green sporulation zone, white mycelial zone, macerated zone, and healthy zone) by gas chromatography. Additionally, the content of 1-aminocyclopropane-1-carboxylic acid (ACC) and the expression levels of ACC oxidase genes (ACO1 and ACO2) were measured in different infection zones. Citrus were treated with the plant ethylene biosynthesis inhibitor α-aminooxyacetic acid (AOA), as well as the fungal ethylene precursors α-ketoglutaric acid (α-KG) and 2-keto-4-methylthiobutyric acid (KMBA), to determine the ethylene level. The results showed that ethylene production significantly increased during P. digitatum-citrus interaction, characterized by an initial increase followed by a sharp decline. All infected zones accumulated significantly higher ethylene levels compared to the healthy zone, with the most pronounced accumulation in the green sporulation zone. Following the pharmacological inhibition of ethylene biosynthesis in citrus by AOA, ethylene production was partially suppressed. The highest ACC accumulation was observed in the green sporulation zone, while the expressions of ACO1 and ACO2 were nearly completely inhibited. Application of KMBA or α-KG resulted in markedly enhanced ethylene emission and accelerated disease development. In conclusion, ethylene production is significantly enhanced during the P. digitatum-citrus interaction, with varying contributions from different infection zones. Ethylene produced during infection originates from both the host fruit and the pathogen, with the fungal-derived ethylene functioning as a virulence factor. These findings provide new insights to understand the possible pathogenic mechanisms of P. digitatum.

To explore the potential of Artemia to be developed as a food resource, promote the diversified development of the Artemia industry, and expand the biscuit food market. Biscuits containing Artemia flavor were developed. Single-factor experiments were performed to evaluate the effects of the Artemia addition, quinoa flour supplementation, and baking time and temperature on the sensory scores of the biscuits. Subsequently, the optimal processing parameters were determined using both response surface methodology (RSM) and artificial neural network (ANN) modeling. Furthermore, the nutritional and flavor profiles of the Artemia biscuits were characterized by means of nutritional composition and electronic tongue analyses as well as headspace solid-phase microextraction-coupled gas chromatography-mass spectrometry (SPME-GC-MS). Compared with the RSM model, the ANN model exhibited superior predictive and optimization capabilities, as demonstrated by its lower root mean square error (RMSE) of 1.8614, higher correlation coefficient (r) of 0.9602, and smaller errors between the measured and predicted values. The ANN-optimized biscuit formulation was as follows: Artemia (13.56 g), quinoa flour (47.26 g), low-gluten wheat flour (100 g), milk (40 g), corn oil (30 g), butter (60 g), salt (2 g), and xylitol (25 g), baked at 150 °C for 20.70 min. This optimized process yielded the highest sensory score (73.00). Additionally, the biscuits contained 6.46 g/100 g protein and 30.30 g/100 g fat. Electronic tongue analysis indicated that the taste profile was dominated by umami and saltiness. Moreover, GC-MS identified 48 volatile compounds, primarily aldehydes, acids, esters, furans, and pyrazines, with (E,E)-2,4-decadienal exhibiting the highest content (103.7 µg/kg) and odor activity value (3840.74). The development of Artemia biscuits enriches the variety of products in the biscuit market and offers a novel approach and theoretical foundation for utilizing Artemia resources in the snack-food industry.

To comprehensively utilize stalk residue of Pleurotus ostreatus, improve its added value, and develop a production base material for edible fungus condiments, this study carried out the following work: Using the concentrated enzyme-hydrolyzed solution of stalk residue of Pleurotus ostreatus as raw material, glucose was added, and the Maillard reaction was applied to prepare the flavor base material. Single-factor experiments and orthogonal experiments were used to optimize Maillard reaction conditions, with sensory score, system pH and browning degree as evaluation indicators. Free amino acid content was determined in the concentrated solution and the Maillard reaction products (MRPs) prepared under the optimal reaction conditions, and the contribution of amino acids to taste was also analyzed. The characteristic flavor of MRPs was analyzed using a gas chromatography-mass spectrometry (GC-MS) instrument, and the antioxidant capacities of the concentrated enzyme-hydrolyzed solution and MRPs were compared. The results showed that the order of influence of the four single factors on the Maillard reaction was: initial pH>glucose addition amount>reaction temperature>reaction time. The optimal conditions for the Maillard reaction were: 7.0% glucose addition, initial pH7.0, and reaction at 100 ℃ for 80 minutes. The prepared product was reddish-brown, with obvious umami taste and slight sweetness, and had a typical Pleurotus ostreatus aroma mixed with a roasted hazelnut scent. Seventeen free amino acids were detected in both the concentrated solution and MRPs, among which glutamic acid, serine, alanine, and tyrosine had relatively high contents. After the Maillard reaction, the content of bitter amino acids decreased; the content of umami amino acids (aspartic acid and glutamic acid) was 2.733 mg/g, accounting for 33.4% of the total free amino acid content. The taste activity values (TAV) of glutamic acid and alanine—both contributing significantly to taste—were 8.097 and 1.240, respectively, and the taste-active amino acid composition of MRPs was improved compared with that of the concentrated solution. A total of 42 volatile substances were detected and identified in MRPs, including 17 aldehydes, 10 ketones, 6 hydrocarbons, 5 alcohols, 3 heterocyclic compounds and 1 acid. The compounds with relatively high relative contents were heterocyclic compounds (44.93%) and aldehydes (33.07%). Relative odor activity value (ROAV) results show that 2,4-decadienal (ROAV=100), 2-pentylfuran (ROAV=50.29) and C₆~C₁₀ aliphatic aldehydes are the main aroma contributors of MRPs. Results of antioxidant experiments indicated that both the reducing power and DPPH free radical scavenging capacity (IC₅₀=0.86 mg/mL) of MRPs were significantly improved. This study established an effective method for the resource utilization of stalk residue of Pleurotus ostreatus, provided a new approach for condiment production, and had good market application prospects.

To improve the extraction efficiency of Tremella fuciformis polysaccharides (TP) and to investigate their structural characteristics and anti-inflammatory activity, dynamic high-pressure microfluidization (DHPM) was employed as an auxiliary extraction technique, and the extraction parameters were optimized using single-factor experiments and Box-Behnken response surface methodology. TP was structurally characterized by high-performance gel permeation chromatography (HPGPC), ion chromatography (IC), and Fourier transform infrared spectroscopy (FT-IR), and its anti-inflammatory activity was evaluated in a lipopolysaccharide (LPS)-induced RAW264.7 macrophage inflammation model. Results showed that a regression model with microfluidization pressure, solid-liquid ratio, and extraction time as independent variables exhibited good fitness. The optimal extraction conditions were determined to be a microfluidization pressure of 140 MPa, a solid-liquid ratio of 1:40 (g/mL), and an extraction time of 90 min, under which the TP yield reached 36.01%. Chemical composition analysis revealed that TP contained 86.12% total sugars and 33.11% uronic acids, with no detectable free proteins or monosaccharides, indicating that TP was a highly purified acidic polysaccharide. Structural analyses further showed that TP had an average molecular weight of 568385 Da and was composed of xylose, fucose, mannose, glucuronic acid, galactose, and glucose, in which the relatively high proportion of glucuronic acid confirmed its acidic characteristics. FT-IR spectra demonstrated that TP was mainly composed of β-pyranose-linked polysaccharide chains. In vitro experiments indicated that TP exhibited no cytotoxicity within the concentration range of 100~200 μg/mL and significantly reduced the LPS-induced secretion of NO, TNF-α, and IL-1β, while increasing the production of the anti-inflammatory cytokine IL-10 (P<0.05), demonstrating its notable anti-inflammatory potential. In conclusion, TP prepared by DHPM exhibits clear structural features, high purity, and remarkable anti-inflammatory activity, highlighting its potential as a natural functional ingredient for inflammation-related applications.

In order to fully utilize adlay bran resources and reduce the waste of protein resources, we prepared adlay bran peptides through alkaline protease hydrolysis of adlay bran protein, which was extracted from adlay bran. The preparation of adlay bran peptides-iron chelate (ABP-Fe) was optimized based on univariate analysis and orthogonal tests. The ABP-Fe was characterized using UV spectroscopy, Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and atomic force microscopy (AFM). Also, its stability was explored and its Fe²⁺ release characteristics were investigated through in vitro gastrointestinal digestion simulations. The results showed that the optimized conditions for the preparation of ABP-Fe were pH5.0, peptide-to-iron mass ratio 3:1, reaction temperature 40 ℃ and reaction time 20 min. Under the optimized conditions, the chelation rate of Fe²⁺ in the ABP-Fe reached 76.33%. Characterization using UV and FTIR spectroscopy indicated that Fe²⁺ chelated with the carboxyl oxygen and amino nitrogen on the ABP peptide chains to form a new substance. Characterization using SEM and AFM revealed that the adlay bran peptides transform from smooth fragments into rough particles after chelation with Fe²⁺, with significant morphological differences. Additionally, the ABP-Fe exhibited good stability under varying pH and temperatures, and its Fe²⁺ release rate was higher than that of ferrous sulfate in the in vitro gastrointestinal digestion simulations. The as-prepared adlay bran peptide-derived iron supplement exhibited excellent chelation capability, good stability, and high release rate. This study provides insights for efficient utilization of adlay processing by-products and development of novel dietary iron supplements.

Using dandelion roots as a raw material, dandelion root polysaccharides (DRP) were extracted using a complex enzymatic hydrolysis method, and the extraction process was optimized. The four polysaccharide components, denoted DRP-a, DRP-b, DRP-c, and DRP-d were separated using diethylaminoethyl column chromatography, and the structural characteristics and in vitro antioxidant activities of these five polysaccharides were investigated. In vitro digestion experiments were conducted on the components having the best antioxidant activity after separation to explore the variation patterns of total carbohydrates and reducing sugars during in vitro digestion. The results showed that using an enzymatic hydrolysis time of 1.6 h, enzyme addition ratio of 5:2, enzyme dosage of 3.5%, and pH of 4.30 was optimal, yielding 23.78% polysaccharides. All five compounds produced the typical absorption peaks of polysaccharides and were mainly composed of seven monosaccharides: rhamnose, glucuronic acid, galacturonic acid, glucose, mannose, arabinose, and galactose. The molecular weight of DRP-a was 8763 Da, those of DRP-b and DRP-c were 6396~51090 Da and 8067~52713 Da respectively, and that of DRP-d was 12389~229349 Da. Among the five polysaccharides, only DRP had a triple-helical structure, as well as an irregular fragmented surface morphology. DRP-a had a spherical packing structure, whereas DRP-b, DRP-c, and DRP-d had smooth and irregular fragmented structures. In vitro antioxidant experiments demonstrated that all five polysaccharides had good antioxidant capacities. The total sugar and reducing sugar contents of DRP-d after in vitro oral, stomach, and small intestine simulated digestion did not change significantly, indicating that DRP-d was stable during digestion, and, thus, reached the intestinal tract to exert its effects. Overall, the findings clarify the digestive characteristics of dandelion polysaccharides. Further, the results indicate that dandelion polysaccharides could be developed and utilized as prebiotics.

To realize the high-value utilization of sesame meal, this experiment employed sesame meal as the raw material to investigate the optimal fermentation process for preparing sesame rough peptide (SRP) via liquid-state mixed fermentation with Bacillus subtilis and Bacillus velezensis (1:1), as well as evaluate its in vitro antioxidant activity. Meanwhile, the amino acid composition and relative molecular weight of sesame meal before and after fermentation were analyzed. Ultrafiltration technology was adopted to fractionate SRP, and the in vitro antioxidant activity of different fractions was determined; the fraction with the optimal activity was selected for subsequent liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. After predicting potential active peptide sequences through virtual screening, molecular docking technology was applied to perform simulation analysis on the screened peptides, thereby identifying potential antioxidant peptides, whose in vitro activity was further verified using artificially synthesized peptides. The results demonstrated that the optimal process parameters for SRP preparation were as follows: inoculum size of 9%, fermentation temperature of 41 °C, and fermentation duration of 35 h. Under these conditions, the actual yield of SRP reached 24.98%, with a DPPH radical scavenging rate of 79.1%. In terms of amino acid composition of post-fermentation SRP, the content of hydrophobic amino acids increased significantly from 71.295 mg/g to 156.117 mg/g. Moreover, most of the post-fermentation products were small-molecule oligopeptides composed of 4~6 amino acid residues. Ultrafiltration results indicated that the fraction with molecular weight (MW)<3 kDa exhibited the superior in vitro antioxidant activity. At a concentration of 5 mg/mL, its antioxidant activity was characterized by a DPPH radical scavenging rate of 90.63%, an ABTS⁺ radical scavenging rate of 73.17%, a total reducing capacity of 0.806, and a Fe²⁺ chelation rate of 77.83%. Four antioxidant peptide sequences (FRAFDAEL, FDGF, DLFR, and FLVR) were obtained via virtual screening. These peptides could exert antioxidant effects through binding via hydrogen bonds and hydrophobic interactions. The determination of in vitro antioxidant activity of artificially synthesized peptides confirmed that all of them possessed high antioxidant activity. This study provides a theoretical basis for the development and application of SRP-based antioxidant peptide products.

To address consumer demand for nutritious and functional foods, and to promote the diversification of dairy products as well as the high-value utilization of jujube and selenium-rich resources, this study developed jujube-flavored selenium-enriched yogurt melts by first preparing a selenium-enriched yogurt base using a composite starter culture consisting of selenium-enriched Lactobacillus rhamnosus, Lactobacillus bulgaricus, and Streptococcus thermophilus, followed by the incorporation of jujube powder. The process parameters were optimized via single-factor and response surface methodology (RSM) experiments, with sensory evaluation as the key indicator. The optimal conditions were: 0.5 g jujube powder addition, and pre-frozen at −45 ℃, then freeze-drying at 38 ℃. Under these conditions, the product achieved a sensory score of 87.38, with dietary fiber content of 0.32%, total selenium content of 19.27 μg/100 g, vitamin C content of 1.85 mg/100 g, and total antioxidant capacity (FRAP value) of 14.17 mmol/L. Compared to ordinary samples, the developed product exhibited higher levels of selenium, vitamin C, and dietary fiber, and better sensory and texture characteristics. Scanning electron microscopy and secondary structure analysis revealed a denser and more continuous microstructure, with an increased proportion of β-sheet conformations, confirming improved protein structural stability. In addition, the product showed clearly improved instant solubility and antioxidant activity. In summary, this study provides a novel approach for functional dairy product development and resource utilization.

To improve the quality of processed blue honeysuckle (Lonicera caerulea L.) products, this study employed a mixed starter culture of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus fermentum, and Lacticaseibacillus rhamnosus) in combination with eggshell powder for co-fermentation to produce calcium-enriched fermented blue honeysuckle juice. An unfermented group, a single lactic acid bacteria fermentation group, and co-fermentation groups with lactic acid bacteria and eggshell powder (at addition levels of 0.5% and 1%) were established to systematically evaluate juice yield, soluble solids contents, sensory quality, calcium contents, polyphenol and anthocyanin contents, as well as the composition of non-volatile metabolites. The results showed that lactic acid bacteria fermentation increased the soluble solids contents of the juice, reduced bitterness and astringency, and promoted the accumulation of total phenolics and anthocyanins. Co-fermentation with eggshell powder effectively increased the bioavailable calcium contents of the juice and promoted the conversion of calcium carbonate into readily absorbable calcium chelates. Among them, the 1% eggshell powder group exhibited total calcium, organic acid-bound calcium, and protein-bound calcium contents of 2229.73, 1681.44, and 537.90 mg/L, respectively. A total of 732 metabolites were identified by liquid chromatography–mass spectrometry. Lactic acid bacteria fermentation effectively promoted the enrichment of functional components such as flavonoids, phenolic acids, terpenoids, glycosides, alkaloids, and amino acid derivatives, with the co-fermentation groups supplemented with eggshell powder showing the most pronounced effects. In conclusion, the synergistic fermentation of lactic acid bacteria and eggshell powder significantly improved the flavor and nutritional quality of blue honeysuckle juice, providing a new strategy for the development of calcium-enriched functional beverages and the high-value utilization of blue honeysuckle resources.

To address the problem of the sour and astringent taste of Rosa roxburghii Tratt. juice, in this study, we mixed fresh R. roxburghii juice with fresh apple juice, and then used Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus fermentum, respectively, as starters for fermentation. Following fermentation, the physicochemical indices, in vitro antioxidant indices, organic acid contents, and volatile components of the fermented juices in each experimental group were determined, with the unfermented mixed juice being used as the control. The results of physicochemical analyses revealed that the total acid and tannic acid contents in the R. roxburghii–apple mixed juice fermented using L. paracasei were 3.61 g/L and 0.059 mg/mL, respectively, which were significantly lower than the respective values obtained for other experimental groups and the control group (P<0.05). For the L. paracasei fermentation, the contents of vitamin C and carotenoids were 2.75 mg/100 mL and 572.28 μg/mL, respectively, which were significantly higher than those recorded for the other experimental groups (P<0.05). In addition, the results of in vitro antioxidant assays revealed that fermentation with all three lactic acid bacterial strains promoted an enhancement of the antioxidant capacity of the mixed juice, among which, all assessed antioxidant indices of the L. paracasei-fermented juice were superior to the corresponding values obtained for the control group and other experimental groups. Moreover, the results of organic acid analyses indicated that among all groups, the L. paracasei group had the lowest malic acid content and highest lactic acid content, making it most conducive to improving the composition of organic acids in the mixed juice. The results of volatile component analyses indicated that fermentation with L. paracasei was most beneficial for retaining the key flavors of R. roxburghii and apple. In conclusion, among the assessed bacterial strains, using L. paracasei as a starter was found to be more beneficial for ameliorating the sour and astringent taste of the R. roxburghii–apple mixed juice, enhancing the antioxidant capacity of the juice, and retaining the key aroma substances.

This study aimed to establish a novel and efficient analytical method based on magnetic expanded graphite (MEG) solid-phase extraction coupled with gas chromatography-mass spectrometry to address the challenge of accurately determining the trace characteristics of the aroma compound 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) in Riesling wines. The MEG adsorbent was prepared via a facile physical blending method, and its physicochemical properties were systematically characterized. Additionally, the key parameters affecting the magnetic solid-phase extraction (MSPE) pretreatment were optimized. Furthermore, density functional theory calculations were employed to investigate the adsorption mechanism at the molecular level. The results indicated that the method exhibited good linearity in the range of 0.05~100 ng/mL (R²=0.9943), with a limit of detection as low as 0.01 ng/mL. Theoretical calculations confirmed that the synergistic effect of van der Waals forces and π–π stacking (binding energy: −0.84 eV) was the key driving force for the efficient adsorption of TDN. The proposed method was successfully applied to the analysis of various Riesling wine samples, demonstrating high efficiency, accuracy, and reliability in the quantitative analysis of the target compound. This study not only provides a rapid and sensitive analytical tool for TDN but also offers new insights guided by theoretical calculations for the design and application of novel enrichment materials for food flavor compounds.

Different medicinal herbs play an important role in shaping the characteristic flavor of traditional herbal chicken soup. In this study, chicken soup prepared with Radix Astragali (HQ), Radix Codonopsis (DS), Fructus Lycii (GQ), and Fructus Jujubae (HZ) was used as the control (CK). Four model soups were established by individually omitting one of these herbs: -HQ, -DS, -GQ, and -HZ. The characteristic flavors and their sources were compared using intelligent sensory techniques, gas chromatography–mass spectrometry (GC–MS), free amino acid analysis, flavor nucleotide analysis, and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that the electronic nose and electronic tongue could effectively detect and distinguish differences in odor and taste among the five groups. The omission of herbs mainly led to a decrease in the response values of the hydrogen sulfide-sensitive sensor (W1W) and the umami sensor (NMS). Further analysis revealed that the omission of herbs led to a reduction in the total content of volatile flavor compounds. OPLS-DA and variable importance in projection (VIP) analysis identified ten volatile flavor compounds as the main contributors to the overall flavor profile, including 2,3-butanedione, 1-hexanol, dipentene, hexanal, 2-methylbutanal, and phytol. Compared to the other omission groups, the -HQ group showed the greatest distance from both these key compounds and the electronic nose sensor signals, indicating that Radix Astragali has the most significant impact on the overall flavor of the chicken soup. Additionally, the levels of key umami compounds (Glu and 5’-IMP) were reduced in the herb-omitted groups. In conclusion, the absence of any herb affects the characteristic flavor of the soup, with Radix Astragali contributing the most notably to its distinctive flavor profile.

To investigate the correlation between growing environment and stable isotopes and mineral elements in 80 Yunnan large-leaf sun-dried green tea samples (from 4 production areas: Ning'er County, Lianghe County, Simao District and Jinghong City, Yunnan Province), 24 trace elements, 14 rare earth elements and 5 stable isotopes were analyzed and determined by using Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS). To explore the feasibility of discriminating large-leaf sun-dried green tea from different geographical origins, multiple multivariate statistical methods were employed, including analysis of variance (ANOVA), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and linear discriminant analysis (LDA). Tea from Lianghe County recorded a significantly higher total mineral element content compared to the other three regions (P<0.05). PCA extracted seven principal components with a total cumulative variance contribution rate of 80.831%. An OPLS-DA model provided effective differentiation of samples from the 4 different regions, from which 15 key variables with variable importance in projection (VIP) scores >1 were screened (δ²H, δ¹⁸O, Rb, Al, Tl, Cs, δ³⁴S, Mn, Cu, Cd, Ga, Ba, Fe, As, Sr). Subsequently, these markers were subjected to Fisher's LDA. This model achieved 100.0% correct discrimination and a 92.5% cross-validation rate, demonstrating its robust capability for origin traceability of Yunnan large-leaf sun-dried green tea. This study demonstrated the feasibility of tracing the geographical origin of Yunnan large-leaf sun-dried green tea through mineral element and stable isotope analysis. The findings provided a research foundation for origin discrimination at a more accurate geographical scale and for the protection of geographical indication products in Yunnan.

To screen for whole sweet potato powder (WSP) suitable for various industrial production processes, this study employed two representative sweet potato cultivars (Lingzi and Hong'anhong) as raw materials. It compared the variations in physicochemical properties, functional characteristics, sensory quality, and other related traits among four types of WSP produced by distinct processing methods: raw WSP, cooked WSP, freeze-dried WSP, and fermented raw WSP. The results showed that the pH of raw, cooked, and freeze-dried WSP ranged from 6.31 to 6.52, whereas fermentation decreased the pH of raw WSP to 4.42~5.90. Notably, single-strain fermentation using Lactiplantibacillus plantarum exhibited the strongest acid-producing capacity, with a total titratable acidity (TTA) value approximately three fold higher than that of unfermented raw WSP. Cooked WSP exhibited no endothermic peak, attributed to complete gelatinization. Among WSP samples of the same cultivar, cooked WSP had significantly higher water-holding capacity and water absorption-swelling capacity but poor freeze-thaw stability. Regarding oil-holding capacity, raw WSP was the lowest, whereas fermentation increased this capacity to more than twice its initial level. Furthermore, raw WSP fermented with single-strain L. plantarum had the highest soluble sugar content. Freeze-dried WSP performed best in sensory evaluation, with a total sensory score 7.56%~22.54% higher than those of the other types. For purple WSP, the anthocyanin content in freeze-dried purple WSP was approximately 5.32 times that in raw purple WSP. This study provides a valuable reference for the quality control, industrial-scale production, and application expansion of WSP.

This study investigates how a processing technique designed to improve sensory quality affects flavor attributes and the relative concentrations of volatile and non-volatile compounds in Sichuan Gongfu black tea. The tea cultivar "Zhongcha 302" was used in the experiments. The impact of the processing technique on the aroma and taste qualities of Sichuan Gongfu black tea was evaluated by quantitative descriptive analysis, ultra-high-performance liquid chromatography-mass spectrometry (UPLC-MS/MS), and gas chromatography-mass spectrometry (GC-MS), combined with correlation analysis. The results showed that processing increased the sweet, floral, and fruity aromas, as well as the sweet and umami attributes of Sichuan Gongfu black tea. GC-MS analysis identified 34 key volatile compounds with odor activity values greater than 1, including geraniol, (E)-2-decenal, phenylacetaldehyde, nonanal, (E)-2-nonenal, o-cymene, (Z)-6-nonenal, (Z)-2-decenal, α-phellandrene, 2-pentylfuran, and heptanal. UPLC-MS/MS-based metabolomics identified 74 non-volatile compounds influenced by processing, including rutin, luteolin 7-xyloside, epicatechin gallate, p-coumaric acid, feruloyl-L-glutamic acid, and L-theanine. Tea processing altered the relative concentrations of several compounds, particularly flavonoids and phenolic acids, as well as amino acids (and their derivatives). Pearson correlation analysis showed that o-cymene, geraniol, phenylacetaldehyde, heptanal, p-cymene, trans-linalool oxide (furanoid), linalool, (E)-2-octenal, and α-ionone were associated with higher sensory scores for the floral, fruity, and sweet aroma attributes in the processed tea. The increased concentrations of L-glutamic acid, L-proline, and L-theanine were associated with greater umami and sweetness. In contrast, tea processing decreased the relative concentrations of luteolin 7-xyloside, epicatechin, p-coumaric acid, ferulic acid, theobromine, and proanthocyanidins, which might explain the reduced bitterness and astringency. These findings provide a theoretical basis and technical guidance for improving the quality of Gongfu black tea.

This study focused on dried sweet potatoes to develop a suitable sensory flavor evaluation method, where a sensory panel performed quantitative descriptive analysis on 41 commercial samples. The descriptive words were selected and summarized, a dried sweet potatoes gratin flavor wheel was constructed, and sensory evaluation tools were designed. A total of 67 descriptor words were obtained, and constructed a flavor wheel covering taste, odor, texture, and appearance. Using the geometric mean method combined with cluster analysis and principal component analysis, 29 characteristic descriptors were screened, including 5 for appearance, 6 for odor, 9 for taste and 9 for texture. The analytic hierarchy process determined the sensory indicator weight ratio as taste:texture:odor:appearance=40:35:10:15. Subsequently, two methods were established, including a suitability-based one for ordinary consumers and a quantitative descriptive one for professional evaluators. This study could provide a reference for the quality evaluation and product development of dried sweet potatoes.

To investigate the effects of Codonopsis pilosula and Astragalus membranaceus on the quality of stewed chicken, the chicken leg meat was used as the raw material, and the impact of different addition ratios of these two herbal ingredients on the physicochemical properties, sensory attributes, active ingredient, taste compounds, and volatile aroma profiles was systematically examined. The results demonstrated that the L^* values in the Codonopsis pilosula and Astragalus membranaceus treatment groups were lower than those in the control (CON) group. The shear force in the DSHQ-1 group was significantly reduced compared to the CON group (P<0.05), suggesting improved tenderness; however, further increasing the proportion of Codonopsis pilosula led to an increase in shear force. Notably, the moisture content, flavonoid and polysaccharide levels, as well as sensory evaluation scores, were all higher in the treatment groups than in the control, indicating that the incorporation of these herbs promoted the retention of functional components and enhanced both palatability and overall sensory quality. With regard to flavor characteristics, the total amino acid content in the DSHQ-5 group was significantly higher than that in the CON group (P<0.05), reflecting a pronounced flavor-enhancing effect. A total of 45 volatile aroma compounds were identified by GC-MS analysis, comprising 10 aldehydes, 5 esters, 2 acids, 8 alcohols, 9 hydrocarbons, 5 ketones, 3 terpenes, and 3 other compounds. Overall, the concentration of aromatic substances in the stewed chicken from the DSHQ-2, DSHQ-3, DSHQ-4, and DSHQ-5 groups was higher than that in the CON group. The addition of Codonopsis pilosula and Astragalus membranaceus enriched the terpene content in the stewed chicken, thereby effectively enhancing its flavor complexity. Furthermore, 12 characteristic volatile aroma compounds with OAV>1 were identified through odor activity value (OAV) analysis. Among these, hexanal, eucalyptol, and 1-octen-3-ol exhibited the highest OAVs, contributing oily, herbal, and mushroom-like aromas, respectively. In conclusion, Codonopsis pilosula and Astragalus membranaceus improve the overall quality of stewed chicken and enhance its flavor profile. Their combined use demonstrates practical potential for application in chicken-based food processing.

To investigate the flavor changes of pre-cooked crayfish after frozen storage and reheating, flavor analysis was performed using an electronic nose (E-nose) combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The key flavor substances were then subjected to orthogonal partial least squares-discriminant analysis (OPLS-DA) and relative odor activity value (ROAV) for in-depth exploration. The highest sensory evaluation score was observed in crayfish pre-cooked for 4 min. After frozen storage and reheating, the Y4-D30-F2 group (pre-cooked for 4 min, frozen for 30 days, reheated for 2 min) achieved the highest sensory score. Significantly higher response values were recorded by the E-nose on sensors W1W, W1S, and W2W compared to other sensors, indicating elevated levels of inorganic sulfides, alkanes, aromatic compounds, and organic sulfides in pre-cooked crayfish. GC-MS analysis identified 39 types of volatile flavor compounds in the pre-cooked crayfish, which increased to 75 after frozen storage and reheating. A total of 21 differential volatile compounds with variable importance in projection (VIP)≥1 were screened using the OPLS-DA model. Further ROAV analysis confirmed that compounds such as (E)-2-nonenal, dodecanal, and linalool were the key substances affecting the flavor quality of pre-cooked crayfish. It is concluded that the flavor characteristics of crayfish during storage could be enhanced by appropriately extending pre-cooking time. The composition of volatile flavor compounds was affected by both frozen storage duration and reheating time, prolonging both treatment times increased the variety of flavor substances. The results of this study can provide a scientific basis for flavor regulation of pre-cooked crayfish products during storage.

In this study, we aimed to evaluate how dielectric barrier discharge-cold plasma (DBD-CP) treatment affects yellowfin tuna quality during cold storage. We treated yellowfin tuna samples with DBD-CP at voltages of 30 and 50 kV for 3 and 5 min, respectively, with untreated samples serving as controls. We stored all samples at 4 ℃ for 0, 2, 4, 6, and 8 days, and analyzed their sensory properties, color, total volatile basic nitrogen, total bacterial count, pH, water-holding capacity, thiobarbituric acid value, and texture. Rresults indicated that the DBD-CP treatment significantly improved sensory quality, inhibited microbial growth, delayed total volatile basic nitrogen increase and texture deterioration, and effectively extended the shelf life of yellowfin tuna. However, the treatment markedly reduced lightness and redness, along with enhanced lipid oxidation, as indicated by the higher thiobarbituric acid values compared to those of the control. In conclusion, DBD-CP exhibits strong potential for extending the refrigerated shelf life of yellowfin tuna, although processing condition optimization would be required to minimize its adverse effects on color and lipid stability.

In this study, zein was glycosylated via ultrasound-assisted Maillard reaction to prepare glycosylated films with varying reaction times (0~2.5 h). The physicochemical properties of these films were systematically characterized before their application as coating preservation materials to mitigate the postharvest quality deterioration of blueberries. The results indicated that the zein-glucose glycosylated film exhibited the highest degree of grafting, which established glucose as the preferred sugar source. With the extension of Maillard reaction time, the glycosylated films showed intensified browning and an increased grafting degree. The incorporation of hydroxyl groups into the zein molecular structure was confirmed, and the surface of glycosylated films displayed a porous and rough microstructure. Meanwhile, the hydrophilicity of glycosylated films was significantly (P<0.05) enhanced. The mechanical strength and antioxidant activity both initially increased and then decreased, reaching the optimal level at a reaction time of 2 h (ZG-MR-2h). At this point, the grafting degree of the ZG-MR-2h film was 18.26%, with solubility and swelling ratios of 23.63% and 49.38%, respectively. The tensile strength and elongation at break reached 19.07 MPa and 29.36%, while the DPPH and ABTS⁺ free radical scavenging rates were 48.64% and 50.24%, respectively. Blueberry preservation experiments demonstrated that ZG-MR-2h coating could significantly (P<0.05) reduce the weight loss rate and decay rate of fruits, maintain high fruit firmness, retard the decline in contents of soluble solids, anthocyanins, and vitamin C, and inhibit the reduction in sensory scores including color, firmness, wrinkling, decay degree, odor, flavor, and taste, thereby effectively retarding the deterioration of fruit quality. The combined analysis of electronic nose and GC-MS showed that ZG-MR-2h coating could significantly delay the attenuation of characteristic aroma components such as aldehydes, alcohols, esters, and terpenes in blueberries, while reducing the formation of spoilage odor substances such as acids, sulfides, and nitrogen oxides. This study will provide theoretical support for the development of a green coating preservation technology for blueberries based on glycosylated protein.

This study investigated the effects of selenium-enriched Cardamine violifolia powder (SeCvP) and its protein extract (SeCvP-P) on the quality and storage stability of reduced-sodium Chinese sausages. First, the active components and in vitro antioxidant activity of SeCvP and SeCvP-P were characterized. Subsequently, different addition levels (0.01%, 0.02%, 0.03%) of SeCvP and SeCvP-P were added to reduced-sodium Chinese sausages respectively. Using sausages without SeCvP or SeCvP-P as the control group, the study systematically evaluated their effects on the basic quality of the product, with a focus on selenium content, POV, TBARS value, and sensory attributes during the 28 d storage period. The results showed that the addition of SeCvP and SeCvP-P significantly increased and maintained the selenium content in the sausages during storage (P<0.05). Throughout the 28 d storage, all treatment groups maintained selenium levels within the standard for selenium-enriched meat products (15~50 μg/100 g) and exhibited far greater stability than the control. Specifically, the 0.03% SeCvP and 0.01% SeCvP-P groups lost only 38% and 34% of their selenium content, respectively, which were significantly less than the 70% loss in the control group (P<0.05). Electronic tongue and nose analysis confirmed that the SeCvP and SeCvP-P did not negatively affect flavor or aroma. Most importantly, the 0.01% SeCvP-P and the 0.03% SeCvP were the most effective inhibitors of lipid oxidation. Compared to the control, both treatments reduced the POV by 81.14% and 83.83%, and the TBARS value by 35.46% and 43.25%, respectively. The two groups also significantly retarded lipid oxidation (P<0.05) and maintained better sensory scores than the control. In conclusion, appropriate amounts of SeCvP and SeCvP-P were effective in enhancing selenium content and improving oxidative stability of reduced-sodium Chinese sausages, which could be considered for developing novel meat products with selenium-enriched and clean-label appeals.

With the aim of investigating the effects of nitric oxide (NO) treatment on the quality of postharvest winter jujube fruits, winter jujube fruits at the white-ripe stage were selected as experimental materials. The fruits were treated with 50 μmol/L sodium nitroprusside (NO donor) solution through vacuum infiltration (soaked for 5 min at 0.01 MPa and then for 10 min at atmospheric pressure), with distilled water treatment as the control. The fruits were stored in a storage room with a temperature of 20±1 ℃ and a relative humidity of 90% to 95%. The quality and energy metabolism-related indicators were regularly determined. The results showed that 50 μmol/L NO could significantly increase the activities of succinate dehydrogenase (SDH), H⁺-ATPase, Ca²⁺-ATPase, cytochrome oxidase (CCO), citrate synthase (CS), aconitase (ACO), isocitrate dehydrogenase (IDH), and α-ketoglutarate dehydrogenase (α-KGDH) compared with control group (P<0.05). This treatment also maintained a higher adenosine triphosphate (ATP) content, inhibited the increase in cell membrane permeability, and suppressed the progression of fruit coloration during storage. In conclusion, the treatment with 50 μmol/L NO solution can maintain a higher energy level and cell membrane integrity by regulating key enzymes of energy metabolism, and preserve the storage quality of winter jujube fruits. The research results can provide theoretical references for the application of postharvest storage quality of winter jujube.

Objective: To investigate the protective effects of goat milk casein-derived bioactive peptides on the liver and kidneys of lead-exposed mice. Methods: Goat milk casein-derived bioactive peptides were prepared via enzymatic hydrolysis. The enzymatic hydrolysis process was optimized using single-factor experiments combined with response surface methodology, with lead ion chelation rate as the evaluation index. Ultraviolet (UV) scanning and Fourier-transform infrared spectroscopy (FTIR) were employed to analyze the chelation characteristics between lead and the bioactive peptides. A lead-exposed animal model was established using four-week-old male ICR mice. The protective effects of the bioactive peptides on the liver and kidneys were evaluated by observing hematoxylin-eosin (HE) staining of liver and kidney sections, oxidative stress markers, and inflammatory cytokines interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). Results: The optimal enzymatic hydrolysis conditions were determined as follows: Enzyme dosage 3000 U/g, time 2.0 h, substrate concentration 43.97 g/L, temperature 47.60 ℃, and pH7.48, achieving a lead chelation rate of 49.60%±0.51%. UV scanning revealed that the binding of lead to the bioactive peptides increased the absorption peak at 237 nm. FTIR analysis indicated that lead reacted with free amino and carboxyl groups in the peptides. The bioactive peptides significantly reduce the liver index in lead-exposed mice (P<0.05), demonstrating protective effects on normal development. They also markedly enhanced superoxide dismutase (SOD) activity (P<0.01) and glutathione (GSH) levels (P<0.01), reduced malondialdehyde (MDA) levels (P< 0.01), and improved overall antioxidant capacity. Additionally, the peptides significantly decreased IL-6 and TNF-α levels in the liver and kidneys (P<0.01), indicating reduced inflammation. Conclusion: Goat milk casein-derived bioactive peptides exhibit protective effects on the liver and kidneys of lead-exposed mice. This study provides evidence for their potential as natural lead-chelating agents and offers technical support for developing novel lead-eliminating products.

To investigate the material basis and mechanisms underlying the antioxidant activity of Fragaria nilgerrensis Schlecht. fruits, water extract (FWE) and ethanol extracts (FAE) were prepared from the fruit material using reflux extraction. The total phenolic and flavonoid contents of the extracts were determined by UV-Vis spectrophotometry, and their chemical compositions were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The antioxidant activities were evaluated through in vitro assays, and a hydrogen peroxide induced oxidative stress model in Saccharomyces cerevisiae was constructed to further investigate their antioxidant capacity. Finally, network pharmacology and molecular docking techniques were employed to clarify the antioxidant mechanism of Fragaria nilgerrensis Schlecht. fruits. The results showed that the total phenolic acid contents of FAE and FWE were 216.84±0.66 and 191.90±6.67 mg GAE/g, respectively, while the total flavonoid contents were 149.30±2.99 and 120.81±26.32 mg CE/g, respectively. A total of 35 compounds, including phenolics, flavonoids, amino acids, and polysaccharides, were identified in the extracts. The IC₅₀ values of FAE and FWE for DPPH radical scavenging were 2.89±0.26 and 6.50±0.79 μg/mL, respectively, and for ABTS⁺ radical scavenging were 6.42±0.67 and 7.58±1.02 μg/mL, respectively. Additionally, both extracts prolonged the stationary growth phase of Saccharomyces cerevisiae, enhanced its resistance to oxidative stress, increased intracellular superoxide dismutase (SOD) activity, elevated reduced glutathione (GSH) levels, and decreased reactive oxygen species (ROS) and malondialdehyde (MDA) contents under oxidative stress. Network pharmacology analysis revealed that quercetin, kaempferol, naringenin, glycyrrhetinic acid and ellagic acid were the key antioxidant components, with potential antioxidant effects mediated through regulation of targets such as AKT1, IL6, ALB, ESR1 and EGFR and activation of signaling pathways including PI3K-AKT, MAPK and HIF-1. This study confirms the antioxidant potential of Fragaria nilgerrensis Schlecht. fruits extracts and provides a scientific basis for their development as functional foods.

The aim of this study was to investigate the protective effects of camel milk (CM) fermented by Lactiplantibacillus plantarum (L. plantarum) XT016 on DSS-induced colitis, which provided new theoretical basis for the fermented CM application in Xinjiang. The DSS-induced ulcerative colitis mouse model was established. ICR male mice were randomly divided into five groups over a 14-day experimental period: The control group, the model group, the camel milk group, L. plantarum XT016 fermented camel milk group, and Lacticaseibacillus casei Shirota (LcS) fermented camel milk group. The H&E staining was used to observe the morphology of the mouse colon, and ELISA was used to detect inflammatory factors (IL-6, IL-10, TNF-α, TGF-β). 16S rRNA high-throughput sequencing technology was employed to analyze changes in the intestinal microbiota of mice. The results showed that compared with the model group, XT016 fermented camel milk improved the severity of DSS-induced colitis, including alleviating body weight loss and reducing colon tissue damage, effectively decreasing pro-inflammatory factors (IL-6, TNF-α) and increasing the levels of anti-inflammatory factors (IL-10, TGF-β), enhancing the levels of short-chain fatty acids (acetic, valeric, propionic, butyric, and isobutyric acids). After intervention with XT016 fermented camel milk, the ratio of Firmicutes and Bacteroidetes in the mouse gut microbiota regulated, while the relative abundance of beneficial bacteria such as Lactobacillus and Ruminococcaceae increased, and the relative abundance of Prevotellaceae and Helicobacter decreased. Lactiplantibacillus plantarum XT016 fermented camel milk has a potential role in alleviating ulcerative colitis in mice and can regulate the gut microbiota balance in mice with ulcerative colitis.

Objective: To elucidate the material basis and mechanisms underlying the anti-aging effects of Shudi-Yu-Shanyao (SYS), a medicinal-food homologous formula. Methods: Potential SYS actives were screened by oral bioavailability (OB) and drug-likeness (DL) criteria, integrating LC-MS, TCMSP retrieval, and literature mining. Network pharmacology was used to identify the core targets/pathways and to construct a component-target-pathway network. Anti-aging efficacy was then evaluated in a D-galactose-induced aging mouse model. Cognitive performance was assessed by the Morris water maze. HE stain, biochemical assays, and molecular analyses explored underlying mechanisms. Results: Forty-five active components and 149 core targets were identified. Targets were enriched in aging-related pathways (including cancer and Alzheimer’s disease pathways) and key signaling cascades such as AMPK, p53 and necroptosis. Network topology highlighted five putative key components, they were quercetin, methyl palmitoleate, swertiamarin, palatinose and manninotriose. In vivo, SYS effectively mitigated aging phenotypes and improved cognition: compared with the model group, the medium and high-dose groups showed 225% and 200% more platform crossings; 84.32% and 119.31% longer time in the target quadrant, respectively (P<0.05, P<0.01). Renal function improved, with serum creatinine reduced by 10.39% (medium) and 8.45% (high), and blood urea nitrogen reduced by 4.91% (medium) and 3.40% (high) (P<0.0001). Antioxidant capacity increased (SOD activity, compared with the model group, up by 31.49% in serum and 25.26% in kidney), while MDA decreased (serum: 6.47±0.23 to 5.14±0.16 nmol/mg prot; kidney: 18.25±0.31 to 15.15±0.34 nmol/mg prot; P<0.05, P<0.01). SYS downregulated p53, p21, γH2AX, and Bax, while upregulated Bcl-2 in renal tissue (P<0.01). Conclusion: SYS delays aging, with quercetin and other components likely acting via multi-target mechanisms that attenuate DNA damage, enhance antioxidant defenses, modulate Bax/Bcl-2 mediated apoptosis, and suppress overactivation of the p53 pathway. These findings provide a scientific basis for SYS as a medicinal-food homologous anti-aging intervention.

This study investigated the anti-aging effects of three ultrafiltration fractions (EPU-1 (<5 kDa), EPU-2 (5~8 kDa), and EPU-3 (>8 kDa)) derived from the enzymatic hydrolysate of Perinereis aibuhitensis on Caenorhabditis elegans. The basic nutritional composition of each fraction was determined, and their in vitro antioxidant activity was evaluated based on hydroxyl radical and superoxide anion scavenging capacities. Using nematode as the model organism, the effects of these fractions were assessed with respect to stress resistance, lifespan, locomotion, fecundity, and lipofuscin accumulation. Furthermore, the expression levels of gene expression associated with the insulin/IGF-1 signaling (IIS) pathway were measured to explore the underlying anti-aging mechanisms. The results indicated that EPU-1 and EPU-2 were rich in peptides, with contents of 44.20% and 40.41%, respectively, whereas EPU-3 contained only 4.60% peptides. All three fractions exhibited strong in vitro and in vivo antioxidant activities and significantly delayed aging in nematode. Among them, EPU-1 demonstrated the most potent antioxidant and anti-aging effects. Its hydroxyl radical and superoxide anion scavenging capacities were significantly higher than those of EPU-2 and EPU-3 (P<0.05). Compared with the control group, EPU-1 significantly enhanced the nematode's resistance to acute oxidative stress (P<0.05) and thermal stress (P<0.05), extended lifespan, and increased brood size (P<0.05). All three fractions significantly improved locomotor capacity and reduced lipofuscin accumulation (P<0.05). Moreover, EPU-1 significantly downregulated the expression of daf-2 and age-1 (P<0.01) and upregulated daf-16 and skn-1 (P<0.05). In conclusion, the ultrafiltration fractions of Perinereis aibuhitensis enzymatic hydrolysate possess notable antioxidant and anti-aging properties, with EPU-1 exhibiting the strongest efficacy. These findings provide a scientific basis for the potential application of these fractions in functional foods and related health products.

With improvements in living standards, the influence of food flavour on food quality and consumer decision-making has become increasingly important. While traditional detection methods are subject to limitations (e.g., strong subjectivity and poor repeatability), machine learning (ML) technology has demonstrated unique advantages in this field. This review focuses on common ML algorithms used in the field of flavour analysis-based food detection, including traditional ML (e.g., support vector machine and random forest) and deep learning (e.g., convolutional neural network and recurrent neural network) algorithms. Moreover, it explores ML applications in flavour analysis-based food quality prediction and food type recognition. ML has reportedly achieved good results in the field of flavour analysis-based food detection, effectively constructing prediction models and improving the efficiency of food classification and authenticity identification. Nevertheless, ML application in the field of flavour analysis-based food detection could still be improved. Further ML development could be promoted by optimizing algorithms, integrating technologies, establishing standard systems, and building high-quality databases, which could strongly support innovation and quality improvement in the food industry.

Apocynum venetum is a traditional edible medicinal plant containing various functional ingredients. A. venetum polysaccharides display multiple bioactivities, rendering them applicable in the fields of food, cosmetics, and biomedicine. However, current research on this polysaccharide is limited, hindering their widespread application and development. Herein, we present a brief overview of the extraction, purification, structural characteristics, bioactivities, and potential applications of A. venetum polysaccharides. We also provide a perspective on their future applications and development. In terms of extraction and purification, the water extraction, acid/base extraction, ultrasonic assisted enzymolysis, microwave assisted eutectic solvent extraction methods, etc. are mainly introduced. For the purification of A. venetum polysaccharides, we mainly introduce the column chromatography, ultrafiltration membrane, and ultrafiltration/gel chromatography strategies. In addition, we also summarize the bioactivities and applications of A. venetum polysaccharides. Finally, the problems and challenges faced by A. venetum polysaccharides in large-scale applications, as well as future development trends are summarized. Future research should combine synthetic biology and precise structural modification technologies to meet demands for the development of functional polysaccharides and their large-scale production. Efforts should be made to develop highly active polysaccharides to provide theoretical support for their utilization in food and other fields.

High pressure processing (HPP) is a novel non-thermal food processing technology with successful commercial applications in various product categories, but its application in solid and semi-solid foods is relatively limited. This paper analyzes the current application status of HPP in solid and semi-solid foods by surveying domestic and international HPP products and literature data. It summarizes the safety control effects of HPP on microorganisms such as vegetative cells, bacterial spores, fungal spores, and viruses in solid and semi-solid foods, as well as the regulatory mechanisms for altering food texture properties by changing cell structure, endogenous enzyme activity, or gel properties. Furthermore, we propose common technical challenges and possible solutions in HPP solid and semi-solid food processing, aiming to provide useful guidance for expanding the applications of HPP technology.

Wheat is a vital food raw material for humans, and wheat processing constitutes a critical component in food production, exerting a significant impact on the safety quality, nutritional quality, and sensory properties of food products. As a grain processing technology, electromagnetic wave treatment has garnered increasing attention in recent years. This paper first provides a brief overview of the classification and characteristics of electromagnetic waves, as well as their applications in wheat processing. It then focuses on elaborating three core aspects: the research progress regarding the killing or reduction effects of electromagnetic wave treatment on pests, microorganisms, and mycotoxins in wheat; the influences of such treatment on major wheat components including proteins, starches, and lipids; and its impacts on wheat's processing quality, such as rheological properties, gelatinization properties, and textural properties. The aim of this paper is to provide a reference for the application of electromagnetic wave treatment in wheat processing.

Okara (soybean residue), a byproduct of soybean processing, is rich in dietary fiber, proteins, phytohormones, and various vitamins. Microbial fermentation enhances the functional components of okara while improving its palatability and flavor. This review summarizes the functional components of okara, their physiological functions, and the effects of microbial fermentation on their compositions and concentrations. The mechanisms by which these functional components exert beneficial effects, including regulation of gut microbiota composition, promotion of short-chain fatty acid production, enhancement of intestinal barrier function, and modulation of immune responses, are also discussed. The potential role of fermented okara in the prevention and management of obesity, diabetes, inflammatory bowel diseases, and other related disorders has also been explored. This review highlights the nutritional value of fermented okara, elucidates how its functional components interact with gut microbiota to promote host health, and provides a theoretical basis for the industrial development and application of fermented okara-based functional foods.

Milk serves as a crucial medium of nutrition and immune protection for newborns. Its proteins exhibit a holistic mechanism of action: rather than functioning in isolation, they assemble into complexes through mutual interactions. These complexes demonstrate superior efficacy in nutrient delivery and immune protection compared to their isolated counterparts. This paper reviews advances in understanding the interaction mechanisms of milk-derived proteins, encompassing forms such as charge interaction, domain-specific binding, and cofactor-mediated association. It further examines the immunoregulatory effects of these protein complexes, including direct antimicrobial and antiviral activities, regulation of immune cell function and inflammatory responses, enhancement of intestinal barrier integrity and flora balance, and promotion of immune system maturation. The analysis of current research challenges and future directions provides a new perspective for developing novel functional foods and immunomodulators.