To explore the changes in volatile compounds of yak and Jersey cow milk at different heat treatments (63 ℃/30 min, 75 ℃/15 s, 85 ℃/15 s, 90 ℃/15 s), electronic nose, HS-SPME-GC/MS combined with radar charts, principal component analysis and OAV, were utilized to explore the odor variation patterns of yak and Jersey cow milk at different heat treatments. The results demonstrated that electronic nose effectively discriminated between the two milk types, with Jersey milk exhibiting greater sensitivity to heat-induced flavor alterations. A total of 102 volatile compounds were identified across all samples, categorized as 10 ketones, 9 aldehydes, 32 esters, 25 alcohols, 14 acids, 3 phenols, and 9 miscellaneous compounds. Fresh yak milk was characterized by dominant alcohols and acids, whereas fresh Jersey milk was rich in ketones and acids. Heat treatments significantly modified both the composition and concentration of volatile compounds in both milk types. Key flavor compounds, determined by OAV>1, were 3-hydroxy-2-butanone, 1-octen-3-ol, and 2-nonanol in fresh yak milk, and 3-hydroxy-2-butanone, 2-nonanol, and butyric acid in fresh Jersey milk. Notably, The 75 ℃/15 s treatment augmented the variety of key flavor compounds in both yak and Jersey milk, and this processing condition was more conducive to the formation of these key flavor substances. These findings can provide valuable insights for optimizing thermal processing parameters to improve flavor quality in dairy products derived from these distinct milk sources.

Niandoubao is a famous traditional specialty food in Northeast China. Developing excellent starter for Niandoubao was an effective and crucial method to address the issue between traditional natural fermentation processes and modern production standards. By screening the fermentation properties of 10 groups of composite strains (numbered A~J) and comparative analyzing the various physicochemical and sensory properties of 6 groups of Niandoubao (numbered NDB-B, NDB-C, NDB-D, NDB-J, NDB-RG and NDB-SF), the influence of 4 groups of composite strains on the physicochemical properties of proso millet Niandoubao were explored. The fermentation experiment results showed that the composite strains in groups B, C, D, and J in the 10 starter exhibited good synergistic growth and acid production ability in both simulated dough medium and proso millet sourdough. Therefore, these 4 groups of composite strains were selected for the production of proso millet Niandoubao. The quality evaluation results of Niandoubao showed that compared with artificially acidified and naturally fermented Niandoubao, the chroma, digestion, fructan, phytic acid, texture, and sensory properties of 4 groups of composite strains Niandoubao were improved to a certain extent. Among them, Group B composite strains Niandoubao had the highest b^* value (42.92), Group D composite strains Niandoubao had the lowest fructan content (5.55 g/100 g), and group J composite strains Niandoubao had the best comprehensive physicochemical quality. In summary, these results indicated that the composite strains in groups B, C, D, and J significantly improved the various physicochemical properties and sensory qualities of Niandoubao. Among the 10 groups of composite strains, the composite strains in group J were the best candidate starter for proso millet Niandoubao. These results provide excellent and key starter strain resources for the industrialization, standardization, and modernization of proso millet Niandoubao production in the future.

To explore the effects of brown rice from different regions on starch properties and eating quality of instant noodle sheets (NS), refined wheat flour (FD) was blended with six types of brown rice flour from different regions at a ratio of 25%, and the mixtures were processed into instant noodle sheets by extrusion. Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were used to analyze the structural differences in starch. Microstructure of NS was observed using scanning electron microscopy (SEM), and quality of NS was evaluated by measuring its rehydration and digestion properties. The results showed that brown rice addition significantly increased the dietary fiber content in NS (1.26%~1.78%), while reducing the contents of total starch, amylose, and protein (61.50%~71.43%, 8.64%~23.67%, and 8.73%~10.83%, respectively). Starch in NS exhibited a V-type crystal structure. Owing to the high amylose content (23.67% and 19.90%) and suitable lipid-binding abilities, the Jilin-Instant Noodle Sheets (YZ-NS) and Hubei - Instant Noodle Sheets (HB-NS) had increased crystallinity (26.16% and 20.61%, respectively) and denser microstructures. The Jiangsu-Instant Noodle Sheet (JS–NS) had the highest dietary fiber content (1.78%), resulting in a looser starch gel structure, which shortened the sample rehydration time (3.20 min), but it resulted in the highest broken noodle rate (19.50%). In contrast, YZ-NS had a rehydration loss rate of 8.17% and broken noodle rate of 13.75%, indicating better quality. The digestion results showed that YZ-NS had the lowest in vitro digestibility due to its high crystallinity (26.16%) and V-type complexes formation, whereas wheat flour-Instant Noodle Sheet (FD–NS) had the highest digestibility (85%) owing to its high amylose content (37.72%) and low dietary fiber content (0.67%). In conclusion, the addition of brown rice affects the starch properties and eating quality of NS by changing the distribution of starch-lipid complexes and dietary fiber. Among them, YZ-NS exhibited the best rehydration quality and lowest digestibility, providing a theoretical basis for the development of nutritious instant noodle sheets.

In order to comprehensively analyze the chemical composition characteristics of Zingiber neotruncatum and Amomum coriandriodorum, their primary edible parts were subjected to extensive targeted metabolomic profiling using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were employed to screen differential metabolites. The results revealed a total of 1119 metabolites identified in both spice plants, with amino acids and their derivatives constituting the highest proportion (197 metabolites, 17.61%). Relative content analysis of primary metabolites indicated that amino acids and derivatives were the most abundant in both species, followed by organic acids, lipids, and nucleotides and their derivatives. Dominant metabolites in these categories were L-valine, succinic acid, palmitaldehyde, crotonoside (2-hydroxyadenosine) for Z. neotruncatum, and L-valine, methylmalonic acid, palmitaldehyde, and 2'-deoxyinosine-5'-monophosphate for A. coriandriodorum. Among secondary metabolites, alkaloids exhibited the highest abundance, followed by phenolic acids and flavonoids. Key metabolites in these classes included choline, dihydrodemethoxy curcumin, and quercetin-3-O-robinobioside in Z. neotruncatum, versus indole-3-carboxylic acid, phthalic anhydride, and luteolin-7-O-glucuronide-5-O-rhamnoside in A. coriandriodorum. Comparative analysis revealed 594 differential metabolites between the two species, with 364 up-regulated and 230 down-regulated metabolites in A. coriandriodorum relative to Z. neotruncatum. Notably, A. coriandriodorum contained 25 unique metabolites (e.g., N-acetylproline), while Z. neotruncatum possessed 15 exclusive compounds (e.g., N-(1-deoxy-1-fructosyl) tryptophan). Significant disparities were also observed in curcuminoids (e.g., curcumin, dihydrocurcumin) and 5-O-caffeoylshikimic acid. This study employed extensive targeted metabolomics to comprehensively elucidate the chemical composition and metabolic differences between Z. neotruncatum and A. coriandriodorum, identifying key components and bioactive substances. These findings provide a valuable reference for further exploration of their medicinal potential and support future research and development efforts.

In order to explore the quality evaluation indicators of Phyllanthus emblica L. preserved fruit and establish an evaluation system, taking eight commercially available kinds of P. emblica L. preserved fruit as samples, this study measured and analyzed 20 quality indicators, including fuzzy mathematical sensory evaluation, color values (L^*, a^*, b^*, C^*, and h^* values), texture (hardness, adhesion, cohesion, elasticity, and chewiness), and physicochemical properties (moisture, total sugar, reducing sugar, total acid, ascorbic acid, total phenols, flavonoids, ABTS⁺, and DPPH radical scavenging rate). Correlation analysis, principal component analysis, and cluster analysis were used to analyze the quality indicators and screen out the key quality evaluation indicators of P. emblica L. preserved fruit. The results showed that there were varying degrees of variation in the quality indicators of the eight commercially available varieties, with a coefficient of variation ranging from 6.42% to 56.34%. Among the color parameters, a^* showed the largest change, there were significant differences in hardness, adhesion, and chewiness among the texture parameters, and there were also significant changes in the content of moisture, total sugar, total acid, ascorbic acid, and total phenols among the physicochemical parameters. Among the 20 quality indicators, there was a significant correlation (P<0.05) between 22 pairs of indicators, and a highly significant correlation (P<0.01) between 60 pairs of indicators. Sensory evaluation was highly positively correlated with moisture content, ascorbic acid content, and L^* (P<0.01), while hardness was highly negatively correlated with sensory evaluation (P<0.01). The principal component analysis of quality indicators extracted four principal components, with a cumulative contribution rate of 92.77%. Using partial least squares analysis, seven key quality indicators were obtained and validated using cluster analysis, and they could distinguish different qualities of P. emblica L. preserved fruit effectively. Therefore, based on multivariate statistical analysis, it was ultimately determined that moisture content, ascorbic acid content, DPPH radical scavenging rate, L^*, h^*, hardness, and chewiness were key quality indicators for evaluating the quality of P. emblica L. preserved fruit. The research results of this study could provide a theoretical basis and scientific basis for the quality evaluation and processing of P. emblica L. preserved fruit.

To investigate the effects of different fixation methods on the flavour of flat-shaped green bud tea, high-performance liquid chromatography (HPLC), headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS) were conducted to analyse the biochemical components and aroma changes during processing. The results showed that microwave supplementary fixing improved the quality of the soup color, aroma, and taste of the flat-shaped green bud tea. It benefited the transformation and generation of tea polyphenols, free amino acids and soluble sugars in the processed tea, as well as the later generation of catechin (C), gallocatechin (GC) and epicatechin (EC) during the processing. A total of 972 and 966 volatile metabolites were detected in the control group (CK) and the microwave supplementary fixing group (WB) respectively. In the two fixation treated groups, significant differences in volatile metabolites were detected among the fresh leaves, fixation leaves and processed teas. Microwave supplementary fixing enriched the types of tea aroma, with more differential metabolites between fixation leaves and processed tea identified than those between fixation leaves and fresh leaves. Analysis of the relative odor activity value (rOAV) of the differential metabolites showed 6 and 9 differential metabolites with rOAV>1 from the CK group and the WB group respectively, which were speculated to be the key aroma substances responsible for the aroma changes in each treatment. Among them, 1-decanol, (E)-3,7-dimethyl-2,6-octadialdehyde, and citral mainly contributed to the aroma and flavor similar to orange, while p-cymene, methyl anthranilate, and o-cymene exhibited a mild and pleasant aromatic, orange, and floral flavor. They were the main substances responsible for the differences in the aroma quality of the processed teas by different fixation methods. This study provided a theoretical basis for the generation of the different characteristics of flat-shaped green bud tea and the optimization of their processing technology in the Sichuan-Chongqing region.

This study aimed to isolate a yeast strain capable of producing exopolysaccharide (EPS) from vineyard soil. The isolated EPS-producing yeast was identified through morphological observation and phylogenetic analysis based on 16S rDNA sequencing using the Neighbor-joining method. On this basis, EPS produced by PFY49 (PFY49-EPS) was separated and purified by Sephadex G-100 gel column, and its structure was characterized by Fourier transform infrared spectroscopy, X-ray diffraction spectroscopy and atomic force microscopy. The results showed that the strain was Sporidiobolus pararoseus, named PFY49, with NCBI GenBank accession number MW784627.1. In addition, the weight average molecular weight of PFY49-EPS was 3.63×10⁵ Da, mainly composed of polysaccharides such as mannose, glucuronic acid, glucose, galactose, and fucose. It was an O-glycosidic linked α-, β- pyranose without a triple helix structure and mainly existed in a disordered amorphous structure. Scanning electron microscopy and atomic force microscopy revealed that the surface of PFY49-EPS was relatively rough and uneven, covered with small holes and films, forming sharp or spike-like structures in aqueous solutions. This study reveals the structural characteristics of PFY49-EPS, providing a theoretical basis for the subsequent structural functional research of S. pararoseus EPS.

In this experiment, myofibrillar proteins were extracted from chicken breast meat to prepared emulsions. The effects of different concentrations of citrus fiber (0%, 1.5%, 3%, 4.5%, CF) on the stability of chicken myofibrillar protein (MP) emulsions under low-salt conditions (0.3 mol/L NaCl) were investigated by measuring the apparent stability, Turbiscan stability index, droplet size, rheological properties, microstructure of emulsion and the content of adsorbed protein in the oil-water phase. The results showed that with the increase of citrus fiber concentration, Turbiscan stability index value and oil droplet size of the emulsions gradually decreased, while the apparent stability, apparent viscosity, storage modulus, loss modulus, and adsorbed protein content of the emulsion layer obviously increased. Laser confocal results showed that myofibrillar proteins were uniformly distributed around the oil droplets, and cryo-electron microscopy results showed that the oil droplets were uniformly distributed in the three-dimensional network structure formed by citrus fibers. When the addition amount of citrus fiber was 4.5%, the prepared emulsions reached a relatively stable state after being stored at 4 ℃ for 7 days, and no emulsion stratification was observed. These above results indicate that citrus fiber might be a potential emulsifier in improving the stability of low-salt myofibrillar protein emulsions.

The objective of this study was to investigate the effects of neutral proteases from different sources on the textural properties and flavor compounds of high-protein fermented milk, so as to improve the taste, flavor, and drinking experience of high-protein fermented milk. In this study, two neutral proteases—ADMIL (AD) and Galaya smooth (GS)—were added at mass concentrations of 0.02% and 0.012%, respectively, to a high-protein yogurt base with a protein content of 6 g/100 g. After fermentation at 42 ℃, the final products were characterized for textural properties including viscosity, gel strength, hardness, friction coefficient, and water-holding capacity, while changes in flavor compounds induced by the two enzymes were also analyzed. Results showed that compared with the control sample without protease addition, the AD-treated and GS-treated samples exhibited decreases in viscosity by 8.9% and 5.3%, respectively, a 42.1% reduction in gel strength, and decreases in hardness by 33.3% and 41.7%, respectively. Particle size and friction coefficient were also reduced, while water-holding capacity slightly decreased with no significant difference (P>0.05). Sensory evaluation indicated that the addition of neutral proteases improved the drinking experience of high-protein fermented milk. Further analysis of volatile compounds revealed an increase in the content and variety of flavor compounds in both enzyme-treated samples. Among them, the concentrations of flavor compounds such as n-pentanoic acid, hydroxyacetone, butyric acid, 2-hydroxy-3-pentanone, sec-butanol, myristic acid, benzoic acid, 2,3-pentanedione, (+)-limonene, and 3-hydroxy-2-butanone were significantly increased in the AD-treated sample. In the GS-treated sample, the concentrations of n-pentanoic acid and butyric acid were significantly increased. The AD-treated sample showing a more pronounced flavor enhancement. In conclusion, neutral proteases effectively reduced the viscosity, particle size, and friction coefficient of high-protein fermented milk, significantly improved its flavor, and demonstrated substantial application potential.

To improve the functional properties of Rosa roxburghii Tratt. polysaccharide (RTFP), this study prepared crude polysaccharides (RTFP-40, RTFP-60) using water extraction, which were then separated, purified, and chemically modified to obtain sulfated polysaccharides (S-RTFP-40, S-RTFP-60) and phosphorylated polysaccharides (P-RTFP-40, P-RTFP-60). The effects of chemical modification on their structure and bioactivity were explored through in vitro antioxidant and hypoglycemic experiments. The results showed that both modifications could significantly alter the triple-helix structure of the RTFP-40 and RTFP-60 extracts and introduce sulfate and phosphate groups into the polysaccharide structure. Both modifications significantly improved the in vitro hypoglycemic ability of Rosa roxburghii polysaccharides, with the GDRI indices of S-RTFP-60 and P-RTFP-60 increasing by 8.27% and 3.73%, respectively. All four derivatives enhanced the inhibitory effect on α-amylase, with S-RTFP-40 and S-RTFP-60 increasing it by 15.19% and 41.53%, respectively. Excessive phosphorylation had a negative effect on antioxidant activity. Comparatively, sulfation was more effective than phosphorylation in enhancing both antioxidant and hypoglycemic activities of the polysaccharides, with S-RTFP-60 showing a notable increase in vitro hypoglycemic activity. In summary, sulfation modification is suitable for improving the hypoglycemic activity of Rosa roxburghii polysaccharides.

It was of great significance to explore new dietary fiber resources with excellent functional activity from available materials in nature for improving human diet level based on quinoa dietary fiber, the structure, by Fourier transform infrared spectroscopy, nuclear magnetic resonance, scanning electron micrographs, physicochemical properties, such as viscosity, water-holding capacity and oil-holding capacity, and functional properties of hypoglycemic and antioxidant properties from Agriophyllum squarrosum seeds of three different regions were systematically analyzed in this paper. The results showed that all dietary fibers had typical infrared spectral characteristics of polysaccharides. Compared with quinoa soluble dietary fiber (SDF), Agriophyllum squarrosum SDF had a compact structure, higher mannose content (14.97~16.82 mg/mg) and DPPH free radical scavenging ability (63.18%~63.42%). Compared with insoluble dietary fiber from quinoa (IDF), Agriophyllum squarrosum IDF had more void space, and binding phenol content, water retention capacity, cholesterol adsorption capacity, in vitro hypoglycemic activity, DPPH radical scavenging activity, hydroxyl radical scavenging activity and reducing power were significantly higher (P<0.05) than quinoa soluble dietary fiber. It could be seen that Agriophyllum squarrosum dietary fiber had different morphological structure, physical properties and functional properties from quinoa dietary fiber, and would be a high-quality dietary fiber resource.

To improve the emulsification properties of porcine plasma protein (PPP), this study focused on investigating the physicochemical characteristics and oil-water interface stabilization capabilities of PPP nanoparticles (PPP-NP) formed through thermal treatment under different pH conditions. Firstly, particle size, zeta potential, secondary structure, microscopic morphology, and oil-water interfacial tension reduction capacity of PPP-NP were characterized by the instruments including nanoparticle size analyzer, circular dichroism spectrometer, field-emission scanning electron microscope (FE-SEM) and interfacial rheometer. Subsequently, the Pickering emulsions were fabricated through using PPP-NP as emulsifier, and then the emulsibility and emulsification stability of PPP-NP were evaluated by analyzing the particle size, apparent viscosity, zeta potential, oil droplet morphology of the emulsion during storage. Finally, emulsion stability was quantitatively assessed through a stability analyzer. The results from analyzing the particle size, zeta potential, FE-SEM, interfacial tension indicated that PPP aggregated orderly at pH6.5, and thereby formed the nanoparticles with an average particle size of about 112 nm and a polydispersity index (PDI) of 0.19. The aggregates were uniform in shape and size and showed good dispersibility and strong capability of reducing oil-water interfacial tension. Compared to the control group, the PPP-NP-stabilized Pickering emulsion displayed high viscosity, relatively large droplet size but better uniformity and storage stability. After 28 days of storage at 45 ℃, the emulsion maintained more uniform droplet distribution. The results from confocal laser scanning microscope (CLSM) combined with backscattered light intensity and Turbiscan stability index (TSI) analysis indicated that the corresponding PPP-NP-based emulsions at pH6.5 were very stable, and the oil droplets in it were uniform in size without aggregation. The TSI values of the emulsion were relatively low, which were 71.4% lower than that of the control group. Overall, PPP could aggregate orderly and form the nanoparticles with excellent emulsifying properties through heating the solution at pH6.5, and the finding could provide some valuable insights for the application of PPP as emulsifier in the structural and functional design of food.

This study investigated moisture migration and quality changes in grape during the far-infrared combined heat pump drying process, utilizing low-field nuclear magnetic resonance and imaging techniques to analyze drying characteristics and proton density imaging. The research further examined the microstructure and nutritional quality of raisins subjected to heat pump temperatures of 60, 80, and 100 ℃. The results revealed that the drying endpoint was reached in 600, 540, and 420 min at temperatures of 60, 80, and 100 ℃, respectively. Under varying heat pump temperatures, the low-field NMR T₂ spectra of raisins exhibited a consistent leftward shift, accompanied by a gradual decrease in signal amplitude. The NMR results suggested that the free water on the surface of the raisins was removed first, while internal moisture migrated outward, with an increased migration rate at higher temperatures. Microstructural observations demonstrated that increased heat pump temperatures correlated with increased structural damage to grape cells. At a heat pump temperature of 80 ℃, the L^* value of raisins increased by 11.23% and 4.68% compared to 60 ℃ and 100 ℃, respectively. The total soluble solids (TSS) content rose by 31.42% and 33.45%, and the titratable acid (TA) content decreased by 13.09% and 6.59%. These findings suggested that treatment at 80 ℃ was more effective in preserving the color, total soluble solids content, and in mitigating the degradation of organic acids in raisins. Furthermore, at this temperature, the contents of Vitamin C (V_C), total phenols, total flavonoids, and anthocyanins decreased by 78.28%, 66.01%, 40.59%, and 77.14%, respectively, compared to their levels before drying. The nutritional loss of raisins was minimal at 80 ℃ when compared to 60 ℃ and 100 ℃. In conclusion, 80 ℃ is identified as the optimal temperature for far-infrared combined heat pump drying, serving as a key process parameter for enhancing the quality of grape products.

In this study, we investigated the physicochemical properties and in vitro antioxidant and antidiabetic activities of a green tea dust polysaccharide (GTDP). GTDP was extracted from green tea dust using hot water extraction followed by alcohol precipitation. Its physicochemical characteristics, including chemical composition, rheological properties, thermal stability, and microstructure, were analyzed. The in vitro antioxidant and antidiabetic activities of GTDP were evaluated using ferric reducing antioxidant power (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability, ferrous ion chelating ability (FIC), and glycosylation and α-glucosidase inhibition assays. The results showed that the GTDP yield was 6.50%, with total sugar, uronic acid, protein, and total phenolic contents of 44.73%, 22.58%, 2.92%, and 4.35%, respectively. GTDP contained three polysaccharide fractions with different molecular weights, of which the major component had molecular weight of 88.88 kDa. Monosaccharide composition analysis revealed that GTDP was composed of glucose, arabinose, galactose, rhamnose, galacturonic acid, mannose, glucuronic acid, and xylose in a molar ratio of 31.59:27.11:22.73:8.26:6.29:1.91:1.24:0.87. GTDP exhibited an irregular flake-like structure, characteristic polysaccharide absorption bands, and good thermal stability. Its solution demonstrated shear-thinning, pseudoplastic, non-Newtonian fluid behavior with weak gel-like viscoelasticity. The half-maximal inhibitory concentration (IC₅₀) values of GTDP in the DPPH, FRAP, and FIC assays were 90.85, 473.37, and 1159.68 mg/L, respectively. Moreover, the IC₅₀ value of GTDP against α-glucosidase was 420.48 mg/L, showing an inhibitory activity approximately 2.21 times higher than that of acarbose. The inhibition rate of GTDP on advanced glycation end products (AGEs) was 56.55% at 1 mg/mL, which was approximately approximately 63% of that that of aminoguanidine. These findings provide a theoretical basis for the comprehensive utilization of green tea dust and highlight the potential of GTDP as a natural antioxidant and antidiabetic agent for functional food and pharmaceutical applications.

Zein, the main storage protein of corn, exhibits limited applications in the food industry due to its poor solubility. To enhance the solubility of zein and improve its functional properties, ultrasound-assisted Maillard reaction was performed to prepare zein-dextran (Dex) conjugates with zein and Dex as substrates in this study. The Maillard reaction conditions were optimized using response surface test based on single factor experiments. The effect of ultrasonic time on the structural and functional properties of Maillard reaction products was also investigated. The results showed that the optimal conditions for ultrasound-assisted Maillard reaction were as follows: ultrasonic power 250 W, ultrasonic temperature 65 ℃, ratio of sugar to protein 2:1 (w/w), protein concentration 2% (w/v), ultrasonic time 2 h, and degree of glycosylation 23.33%±0.58%. With an increase of ultrasonic time, the accumulation of intermediate products and the degree of browning significantly increased (P<0.05) and the blue shift of absorption peaks in the amide I, II, and III regions in Fourier-transform infrared spectra confirmed the successful preparation of zein-Dex conjugates. Scanning electron microscopy revealed the microstructure of zein before and after the Maillard reaction transformed from an initially smooth and flat surface to a honeycomb-like porous structure. The Maillard reaction induced the fluorescence quenching in both intrinsic and synchronous fluorescence spectra of zein and the increased intensity of characteristic absorption peaks of its ultraviolet absorption spectra. The results indicated that the Maillard reaction changed the molecular conformation of zein. At 2 hours of ultrasonic heating treatment, the solubility, emulsifying activity, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging rate were increased by 4.89-fold, 5.17-fold, and 3.17-fold, respectively (P<0.05). The reducing power was enhanced by 23% (P<0.05) and the foaming capacity was also improved to a certain extent (P<0.05). This study confirms that ultrasound-assisted Maillard reaction can effectively improve the solubility and functional properties of zein and provides a theoretical basis for its application in the food industry.

To address the problems of quality deterioration and taste decline associated with traditional high-temperature processing of ready-to-eat chicken liver, this study employed sous-vide technology to improve product quality. The effects of processing parameters on the quality characteristics and microstructure of chicken liver were systematically investigated. Particularly, the influence of different sous-vide durations (40, 45, 50, 55, and 60 min) at 80 °C on various quality indicators, including cooking loss, moisture content, water activity, color, pH, shear force, texture characteristics, electronic nose analysis, secondary structure, microstructure, and sensory attributes was examined. The results demonstrated that with increasing cooking time, the cooking loss and pH of chicken liver samples in the sous-vide group increased significantly, whereas the moisture content, water activity, and L^* and a^* values decreased significantly (P<0.05). The tenderness of the chicken liver initially decreased and then increased, whereas texture characteristics and sensory scores first increased and then decreased with extended processing time (P<0.05). Compared with the control group, the optimal processing time was determined to be 55 min, yielding the best overall quality. Fourier-transform infrared (FTIR) spectroscopy revealed that the secondary protein structure shifted from α-helix to β-sheet with longer processing times (P<0.05). Furthermore, an appropriate sous-vide duration (55 min) promoted a more orderly and compact reticular microstructure in the chicken liver. In conclusion, the optimal sous-vide process for ready-to-eat chicken liver, at 80 °C for 55 min. This paper provides certain technical support for the industrial production and quality improvement of low-temperature ready-to-eat chicken liver, and provides a new direction for the comprehensive utilization of livestock and poultry by-products.

This study systematically investigated the effects of different cooking-reheating combinations (steaming, roasting, frying coupled with water bath or microwave reheating) on the nutritional and oxidative profiles of chicken breast using orthogonal partial least squares discriminant analysis (OPLS-DA). Results demonstrated that frying significantly elevated thiobarbituric acid reactive substances (TBARS) levels compared to steaming and roasting (P<0.05), accompanied by reduced α-helix and increased β-sheet content in proteins. Fried samples exhibited lower vitamin E loss (12.90%~27.96%) and retained higher levels of key fatty acids, including C18:1n-9c, C18:2n-6c, C20:0, C18:3n-6, C18:3n-3, C22:0, C23:0, and C20:5n-3 (P<0.05). In contrast, steamed and roasted samples showed superior protein content, vitamin B₆ retention, and elevated levels of C12:0 and C20:1 fatty acids, alongside higher protein carbonyls and lower free sulfhydryl groups versus fried samples (P<0.05). Regarding reheating, microwave synergistic steam or roast reheated samples displayed significantly higher ratios of essential to total amino acids (EAA/TAA), essential to non-essential amino acids (EAA/NEAA), polyunsaturated to saturated fatty acids (PUFA/SFA), and greater retention of vitamins B₁, B₆, and E compared to water bath-reheated counterparts (P<0.05). Conversely, fried chicken breast retained higher nutritional quality when reheated via a water bath. Collectively, frying better preserves fatty acids and fat-soluble vitamins, while steaming and roasting favor protein integrity, water-soluble vitamins, and stable saturated/monounsaturated fatty acids. From the perspective of preserving key nutritional components, microwave reheating is recommended for steamed or roasted chicken breast, whereas water bath reheating optimizes fried samples. These findings elucidate the nutritional and oxidative dynamics during cooking-reheating processes, offering science-based insights that will enlighten and inform professionals about healthier dietary practices.

Objective: This study focused on the Lactiplantibacillus plantarum WCFS1 strain to investigate the structure–function relationship of its exopolysaccharide (EPS) biosynthesis gene clusters (cps), thereby laying the foundation for further research into strain-specific characteristics of lactic acid bacteria EPS. Methods: Mutant strains WCFS1∆cps1-3 and WCFS1∆cps4 were constructed using Cre-loxP homologous recombination and CRISPR/Cas9 techniques. The growth characteristics, EPS yield, and monosaccharide composition of the mutant strains were analyzed using the wild-type strain as a control. Transcriptomic analysis was performed to examine the functional roles of differentially expressed genes in the WCFS1∆cps1-3 mutant under three distinct culture conditions. Results: The WCFS1∆cps4 mutant exhibited a greater reduction in EPS yield, dropping to 62.2% of the wild-type level. This was accompanied by slow growth, with the time to reach the stationary phase delayed from 12 h to 32 h. However, biomass remained unaffected. The monosaccharide composition of EPS showed significant changes in the WCFS1∆cps1-3 mutant, with mannose content increasing markedly to 32.68% and galactose content decreasing significantly to 3.83%, while rhamnose was undetectable. The number of significantly differentially expressed genes in the WCFS1∆cps1-3 mutant compared to that in the wild-type strain under varying culture conditions accounted for only 5.1% (upregulated) and 6.8% (downregulated) of those observed under MRS culture conditions, with GO and KEGG analyses revealing substantial functional differences. Conclusion: The structure–function relationships of the cps clusters in the WCFS1 strain varied. The highly conserved cps4 cluster might regulate EPS yield to ensure normal bacterial growth. However, the cps1-3 cluster likely modulated the monosaccharide composition of EPS, conferring greater environmental adaptability to the strain.

This study aimed to enhance the utility of the wheat aleurone layer through solid-state fermentation using Agrocybe aegerita. The investigation monitored the dynamic changes in cellulase activities, including filter paper enzyme, endoglucanase, and β-glucosidase, as well as xylanase, laccase, feruloyl esterase, and amylase activities. The contents of reducing sugars, soluble pentosans, and total phenolics were also monitored throughout the fermentation process. The antioxidant capacity of the fermented aleurone layer was evaluated. The data revealed that filter paper enzyme and endoglucanase activities peaked on day 15, with values of 3.32 U/g and 5.93 U/g respectively, before gradually declining. In contrast, β-glucosidase and xylanase activities reached their peaks on day 18, with figures of 3.27 U/g and 10.00 U/g respectively. Compared to unfermented aleurone layer, the contents of reducing sugars, soluble pentosans, and free phenolics showed significant increases of 374.22%, 162.53%, and 34.90% respectively (P<0.05). The fermented substrate also exhibited improved DPPH·and ABTS⁺· scavenging capacities, with increases of 70.06% and 35.50%, respectively. These findings indicate that Agrocybe aegerita successfully established a stable mycelial network on the aleurone layer, efficiently utilizing carbon and nitrogen sources for growth. Moreover, SSF enhanced the antioxidant capacity of the wheat aleurone layer, providing theoretical insights into fungal fermentation-based modifications and high-value utilization of this by-product.

Urea was the main precursor substance of the carcinogenic ethyl carbamate in the production of Baijiu. In this study, urea-degrading microbiota was revealed in the fermented grains from different fermentation cellars of the same brewing enterprise, by Illumina NovaSeq high-throughput sequencing combined with bioinformatics and the correlation analysis between the microbiota and urea. The results showed that the urea content of six fermented grains ranged from 60.89 to 73.29 mg/kg, and significant negative relations between urea content and Brevibacterium (rho=−0.7591), Streptococcus (rho=−0.7969), Veillonella (rho=−0.8522), and Pseudomonas (rho=−0.8023) were observed by pearson correlation analysis. Furthermore, the function of bacterial microbiota in these fermented grains was mainly reflected in Metabolism, which occupied relative abundance of 80.59% by PICRUSt2 analysis. Notably, the relative abundances of carbohydrate metabolism and amino acid metabolism associated with urea degradation and urea cycle were 15.95% and 14.70%, respectively. Meanwhile, above four genera were positively correlated with urease (EC: 3.5.1.5), and the key enzymes including argininosuccinate synthetase (EC: 6.3.4.5), argininosuccinate lyase (EC: 4.3.2.1), and ornithine transcarbamylase (EC: 2.1.3.3) related to the urea cycle were negatively correlated with these genera by pearson correlation analysis, which showed potential of these genera for urea degradation. Based on this, a strain capable of effectively degrading urea was isolated from the fermented grains, and preliminarily identified as Brevibacterium linens by molecular biology, and the preserved strain has been registered in the China Typical Culture Repository. Taken together, unveiling the urea-degrading bacteria in fermented grains could provide a theoretical foundation for urea and ethyl carbamate reduction in Baijiu fermentation by bioaugmentation.

Mixed fermentation has exhibited great potential in improving flavor quality of wine and fruit wine. To reveal the competitive utilization of amino acids by different yeasts and their effects on key aroma production in mixed fermentation, this study used Saccharomyces cerevisiae and Hanseniaspora osmophila as research subjects, prepared simulated grape juice as the fermentation medium model. Single and mixed fermentations were conducted to assess fermentation activity, cell growth, amino acid consumption, and aroma production. Mixed fermentations included two modalities (simultaneous and sequential inoculation), each yeast was inoculated at a cell concentration of 2×10⁶ CFU/mL, and the inoculation ratio was 1:1. In sequential fermentation, H. osmophila was inoculated firstly, and S. cerevisiae was inoculated after 48 h. Results showed that both S. cerevisiae and H. osmophila preferentially consumed most amino acids, while the former exhibited higher uptake rates. In sequential fermentation, H. osmophila consumed key amino acids (alanine, aspartic acid, glutamic acid, threonine and serine) related to cell growth, which significantly reduced the maximum biomass of S. cerevisiae (−33%, P<0.05) subsequently inoculated, and induced fermentation delays. S. cerevisiae dominated amino acid utilization in simultaneous fermentation, leading to a similar production of aroma compounds compared to single S. cerevisiae fermentation. Aroma production in sequential fermentation was conditioned by amino acid competition between two yeasts. In sequential fermentation, early utilization of amino acids by H. osmophila induced the production of higher alcohol acetates (particularly 2-phenylethyl acetate, whose OAV was increased by 15-fold), and high productivity of fatty acid ethyl esters in S. cerevisiae was also retained. This study characterized the competitive utilization of amino acids and key aroma production in mixed fermentation, providing a scientific basis for improving fermentation stability and aroma-enhancing efficiency of mixed fermentation through exogenous supplementation of key amino acids.

To understand the microbial differences in traditional and industrial production of Northeast soybean paste and identify potential risk microorganisms, this study analyzed the microbial communities in Northeast soybean paste that are produced traditionally and commercially. The bacterial 16S rDNA V3-V4 region (338F/806R) and fungal ITS1 region (ITS1F/ITS2R) were amplified and sequenced using Illumina PE300 sequencer followed by bioinformatics analysis. The results revealed that in the traditionally produced soybean paste, the abundance of bacteria such as Lactobacillus, Tetragenococcus, and Bacillus, and fungi such as Aspergillus, Penicillium, Candida, and Trichosporon were relatively high. Among these, potential risk microorganisms such as Enterobacteriaceae and Staphylococcus were present. There were significant differences in the abundance of high-abundance bacteria like Leuconostoc and fungi like Sterigmatomyces and Fusarium between different soybean pastes that are family-produced. In commercially produced soybean paste, the high-abundance bacteria were Lactobacillus, while the predominant fungus was Aspergillus, albeit with a less diverse microbiota. The differences in microbial community and metabolic functions between traditional and commercial production processes were evident. Functional prediction analysis using PICRUSt2 revealed that traditional soybean paste had higher gene expressions in functions related to glycolysis, gluconeogenesis, glycerol metabolism, organic acid conversion, protein phosphorylation, purine metabolism, and acetaldehyde acid cycle. In contrast, commercial soybean pastes showed higher expressions in protein degradation and amino acid metabolism, which explains why traditional soybean paste has a better flavor, while industrial soybean paste has more stable flavor and shorter production cycle. Comparison with a self-constructed full-length 16S rDNA gene database of pathogens revealed that the biosafety of commercially produced soybean paste is better, while traditional soybean paste may contain more pathogens such as Vibrio vulnificus, Staphylococcus aureus, and Clostridium perfringens. This indicates that during the fermentation of traditional soybean paste, there may be a risk of insufficient control for anaerobic environment, raw material, or hygiene level in the processing stages, leading to the proliferation of toxin-producing strains. Commercial production have a significant advantage in controlling potential risk bacteria. This study provides scientific evidence for optimizing soybean paste production processes, improving product quality, and ensuring food safety.

Objective: The study aimed to develop a nutritionally rich Eucommia ulmoides leaf micro-powder shortbread biscuit with enhanced taste and unique flavor to cater to the demand in the health food market. Methods: Fuzzy mathematical comprehensive evaluation method and response surface test were used to optimise the biscuit formulation, and the optimal process formulation and baking conditions were determined using 100 g of low gluten flour as the benchmark. The superiority of the formulations was verified through multidimensional comparative analyses of sensory evaluation, textural properties, microstructure, nutrients, antioxidant capacity and volatile flavour substances. Results: Comparative analysis with a blank formulation (lacking Eucommia ulmoides leaf micro-powder) revealed that the optimized formulation exhibited significantly improved sensory evaluation, enhanced textural attributes including hardness, crispness, and chewiness, a notably higher porosity of 50.91%±0.71%, a reduced spreading ratio of 4.99±0.12, and decreased baking loss of 18.94%±0.23%. The nutrient composition analysis revealed an increase in total flavonoid content from 5.03±0.07 mg/mL to 6.61±0.03 mg/mL, total phenol content from 0.64±0.02 mg/g to 1.53±0.03 mg/g, and sodium cholate adsorption capacity from 16.06±0.48 mg/g to 21.17±0.53 mg/g. Furthermore, enhancements were observed in DPPH, ABTS⁺, hydroxyl radical scavenging, and ferric ion reduction capacities (P<0.05). The optimized biscuits exhibited elevated levels of volatile flavor compounds such as alcohols and ketones, contributing to a more balanced and harmonious flavor profile. Conclusion: Eucommia ulmoides leaf micro-powder can effectively enhance the textural properties, antioxidant properties and flavour of shortbread biscuits under the optimized process formulation and baking conditions.

To investigate the desirable purification process of ponkan Chenpi flavonoids (PCf) and their in vitro antioxidant and hypoglycemic activities, this study extracted PCf using ultrasound-assisted solvent extraction. Four types of macroporous resins were evaluated for their static adsorption-desorption efficiency toward PCf, and HPD-500 resin was identified as the optimal carrier. Single-factor experiments were subsequently conducted to optimize the purification parameters. The antioxidant activity of PCf (before and after purification) were assessed using DPPH radical scavenging rate, ABTS⁺ radical scavenging rate, and ferric ion reducing capacity. The α-glucosidase inhibitory activity was evaluated. Results demonstrated that HPD-500 resin achieved the highest purification efficiency for PCf under optimized conditions: 2 of pH, 80% ethanol concentration, sample loading flow rate of 4 mL/min, elution flow rate of 3 mL/min, and a sample-to-eluent volume ratio of 1:1.6. Post-purification, the reducing sugar content of PCf was significantly reduced, while the total flavonoid content increased (132.2±9.62 mg RE/g DW). Purified PCf exhibited stronger antioxidant and hypoglycemic activities, with 93.75%±0.82% of ABTS⁺ radical scavenging rate reaching, 77.42%±0.91% of DPPH radical scavenging rate, double ferric ion reducing capacity, and 66.84%±0.67% of α-glucosidase inhibitory rate. In summary, HPD-500 resin is suitable for the preliminary separation and purification of ponkan Chenpi flavonoids, and the purified substance demonstrates significant antioxidant activity and inhibitory effect of α-glucosidase, providing a valuable reference for the further development of ponkan Chenpi-based functional products.

This study aimed to investigate the optimal extraction conditions for phenolic compounds from Floccularia luteovirens and to analyze their antioxidant and hypoglycemic activities. The extraction process for phenolic compounds from Floccularia luteovirens was optimized using response surface methodology, and their in vitro antioxidant and hypoglycemic activities were investigated. The optimal extraction conditions for phenolic compounds were found to be an ethanol concentration of 48.19%, a solid-to-liquid ratio of 1:38 g/mL, and an ultrasound time of 35.70 minutes, resulting in a yield of 7.74±0.24 mg/g. The IC₅₀ for DPPH radical scavenging was 43.85 μg/mL, the ABTS⁺ scavenging capacity was 7.81 mmol/g Trolox, and the FRAP ferric ion reduction capacity was 1.58 mmol/g FeSO₄. In vitro hypoglycemic assays, the phenolic compounds from Floccularia luteovirens exhibited an IC₅₀ of 2.79 mg/mL for α-amylase inhibition and an IC₅₀ of 9.85 mg/mL for α-glucosidase inhibition. In conclusion, the phenolic compounds from Floccularia luteovirens demonstrate excellent antioxidant and hypoglycemic activities, indicating their strong potential for development.

As a crucial process in the production of frozen fried rice, little research had been conducted on the impact of freezing methods on the quality of fried brown rice. In this study, fried brown rice was frozen using four different methods: refrigerator freezing (RF), micro-freezing (MF), liquid nitrogen freezing (LF), and individual quick freezing (IQF). A variety of analytical techniques were employed, including low-field nuclear magnetic resonance imaging, scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), texture analysis, and differential scanning calorimetry (DSC), to compare and analyze the moisture state, microstructure, short-range order of starch, crystal structure, retrogradation characteristics, and texture properties of fried brown rice. The results showed that the freezing rate of the three freezing methods was from fast to slow: LF (6.34 ℃/min)>MF (1.95 ℃/min)>RF (0.27 ℃/min). The LF group exhibited a significantly (P<0.05) higher proportion of T₂₁ strongly bound water (10.21%) compared to the other three groups, along with notably lower hardness values (2544.03 g). This phenomenon could be attributed to accelerated freezing rates, which resulted in increased ice crystal formation, reduced average ice crystal dimensions, collectively indicating that LF treatment caused the least microstructural damage to fried brown rice. The results of FTIR, XRD, and DSC analyses indicated that as the freezing rate increased, the peak intensity ratio (R_1047/1022) and relative crystallinity decreased, along with the rate constant k decreased, which in turn slowed the recovery rate of fried brown rice. Consequently, the quality of fried brown rice treated with LF was the highest, followed by MF and IQF, while the quality of fried brown rice treated with RF was the lowest. The research findings demonstrated the effects of various freezing methods on the moisture content, texture characteristics, and retrogradation properties of fried brown rice. This study provided a theoretical basis for the industrial production of frozen fried brown rice.

Defatted wheat bran was modified via high-temperature steaming combined with ultrasound-assisted enzymatic treatments. We investigated the influence of various factors on the yield of soluble dietary fiber (SDF). The physicochemical properties of dietary fibers before and after modification and their effects on in vitro probiotic activity were comparatively analyzed. Steaming coupled with ultrasound-assisted enzymatic treatment increased the yield of wheat bran SDF by 34.31%±0.08%. The optimal process parameters were as follows: liquid-to-solid ratio was 1:10 g/mL, steaming temperature was 120 ℃, steaming duration was 30 min, ultrasound power was 450 W, ultrasound treatment duration was 9 min, ultrasound treatment temperature was 45 ℃, enzyme component (cellulase to hemicellulase) ratio was 1:1, and compound enzyme dosage was 2.5% (w/w). The water-holding, oil-holding, and swelling capacities of the SDF increased by 1.75-, 1.57-, and 1.36-fold relative to the premodification values after modification, respectively. The water-holding, oil-holding, and swelling capacities of insoluble dietary fiber (IDF) increased by 1.15-, 1.28-, and 1.09-fold, respectively, compared with the premodification values. Modified SDF and IDF substantially enhanced the growth and adhesive capacities of Lactobacillus acidophilus and Bifidobacterium longum. These results provide a theoretical basis for the high-value use of wheat bran dietary fiber.

In order to develop functional sprouted foods rich in α-linolenic acid (ALA), this study investigated the effects of incubation temperature, salt concentration, and pH on the ALA content during the sprouting process using flaxseed as the raw material. Based on the results of single-factorial experiments, Box-Behnken response surface methodology was used to optimize the sprouting conditions, and the quality and bioactivity of sprouted flaxseed were comprehensively evaluated. The results indicated that the optimal germination time was 48 h, and the optimized process parameters were an incubation temperature of 26 ℃, a salt concentration of 0.5 mg/mL NaCl, and a pH of 6.0, resulting in an ALA content of 20.42 g/100 g. Under these conditions, the activities of lipoxygenase (LOX), allene oxide synthase (AOS), and allene oxide cyclase (AOC) were significantly enhanced (P<0.05). Meanwhile, the expression of fad2, fad3, fad7, and fad8 genes was significantly upregulated (P<0.05), while the expression of lox gene was downregulated (P<0.05), thereby promoting the synthesis and accumulation of ALA. When flax seeds were sprouted for different periods of time under the optimal sprouting conditions, it was found that the sprouted flax seeds had better nutritional value compared with the unsprouted ones, with the ALA content reaching 24.125 g/100 g (P<0.05), an increase of 13.125 g/100 g. The protein content was increased to 25.75% (P<0.05), the lignan content was increased by 1.29 mg/mL (P<0.05), and the γ-aminobutyric acid (GABA) content was increased by 28.99% (P<0.05), while the cyanogenic glycoside content was reduced by 97.62% (P<0.05). In addition, bioactivity was significantly enhanced (P<0.05), with superoxide dismutase (SOD) activity increasing by 154.25 U/mL (P<0.05). The antioxidant capacity was also significantly improved, with the DPPH and ABTS⁺ free radical scavenging rates increasing by 12.51% and 41.67%, respectively (P<0.05), and the ferrous ion reducing power reaching 0.88 mmol/L (P<0.05). In conclusion, the biosynthesis and accumulation of ALA in flaxseed were significantly improved by optimized germination conditions, and its nutritional quality and bioactivity were enhanced, providing theoretical basis and technical support for the development of healthy foods rich in ALA.

To optimize the extraction process parameters and analyze the functional activity of black sesame melanin, this study employed deep eutectic solvents (DES) as the extraction solvent. The effects of various factors, including DES compositions, extraction times, DES water contents, extraction temperatures, DES molar ratios, and solid-liquid ratios on the yield of black sesame melanin. Based on the single-factor experiments, the extraction process of black sesame melanin was optimized by response surface methodology, and its in vitro antioxidant and antibacterial activities were evaluated for efficacy. The results showed that the optimal extraction process was as follows: choline chloride:lactic acid 1:2, reaction time 4.3 h, water content 39%, molar ratio 1:2, and solid-liquid ratio 1:5.6 (g/mL), under which the yield of black sesame melanin was 7.3%. XAD-8 resin was used to purify the black sesame melanin, and the color value increased from 197.5 to 297.25, and the melanin content increased from 18.08 mg/g to 25.49 mg/g after purification. The IC₅₀ values of melanin solution for scavenging DPPH·, ABTS⁺·, hydroxyl radical and superoxide anion were 244, 111.6, 53.67 and 44.56 μg/mL, respectively. The melanin solution had certain inhibitory effects on the growth of Escherichia coli, Staphylococcus aureus and Bacillus subtilis, and the maximum inhibition zone diameters were 14.03±0.05, 14±0.1 and 20.1±0.11 mm, respectively. This study provides a theoretical reference for the green extraction of black sesame melanin and the development and utilization of its functional products.

Eggshell-membrane-based films with antimicrobial and antioxidant functions can be used to preserve food to reduce economic losses and increase the comprehensive use of eggshell waste. We used biological enzymes to hydrolyze eggshell membranes, investigated the effects of hydrolysis conditions on lysozyme activity and the DPPH· scavenging rate of the enzyme solution. We prepared active packaging films via compositing the lyophilized material obtained from the enzyme solution of eggshell membrane and freeze-drying (enzymolysis of eggshell membrane (E-ESM)) with chitosan. Our aim was to investigate the effects of E-ESM on the chitosan film structure and properties and apply the film in preserving strawberry. The lysozyme activity and DPPH· clearance of the enzymatic solution of eggshell film were 2.26 U/mL and 38.23%, respectively, after 9 U/mg alkaline protease enzyme digestion at 50 ℃ for 4 h. The film prepared with E-ESM and chitosan in a 3:5 (v/v) ratio showed appropriate mechanical properties (tensile strength 11.32 MPa and fracture elongation 11.75%), UV-blocking ability (UV transmittance 42%), water vapor permeability ((8.89±0.6)×10⁻¹¹ g·m/(m²·s·Pa)), and oxygen transmittance ((2.12±0.6)×10⁻⁵ g·mm/(m²·s)). The film inhibited 83.33% and 80.85% of Staphylococcus aureus and Escherichia coli in experiments, respectively. Cell survival and biocompatibility were above 90% after 8 days of storage at 24 ℃. The weight loss rate (29.06%) in the experimental group was 15.43% lower than that of the control group. The malondialdehyde content (911.78 µmol/L) was 6.96% lower than that of the control group, and 74.82% of the V_C content (57.27 mg/100 g) was retained compared with that of the control group, with a pH of 3.77 and brix of 11.03°Brix. The composite film was able to effectively extend the shelf-life of strawberries by 4~6 days and could be used as an active food packaging film.

Dendrobium species had been traditionally utilized for their medicinal properties and nutritional benefits. Understanding the nutritional variations among different Dendrobium species was crucial for their optimal utilization. This study systematically evaluated eight Dendrobium species (D. strongylanthum, D. chrysanthum, D. chrysotoxum, D. lituiflorum, D. scoriarum, D. aduncum, D. hercoglossum, and D. lohohense) by analyzing their general nutritional components, mineral elements, bioactive constituents, and amino acid profiles. The results revealed that all eight Dendrobium species exhibited a low-fat nutritional characteristic (ranging from 0.98% to 1.74%) and high levels of Mg (ranging from 1.03×10³ to 6.06×10³ mg/kg), K (ranging from 0.39×10⁴ to 1.66×10⁴ mg/kg), and Ca (ranging from 0.3×10⁴ to 2.33×10⁴ mg/kg). D. strongylanthum and D. lituliflorum contained higher polysaccharide contents (51.11% and 38.91%, respectively). Moreover, the alcohol-soluble extract contents of all Dendrobium species were above 6.5%, with the exception of D. aduncum. All species contained a complete profile of amino acids, with total amino acid content ranging from 1.395% to 3.883%, and essential amino acids accounting for 36.00% to 41.12% of the total, indicating their potential as high-quality protein sources. Statistical analysis demonstrated a highly significant positive correlation between total amino acids and essential amino acids (r=0.92, P<0.01) as well as medicinal amino acids (r=0.89, P<0.01). A significant correlation was observed with the amino acid score (r=0.68, P<0.05). Whereas no significant association was found with bioactive constituents (P>0.05). Cluster analysis categorized the eight species into three distinct groups, revealing substantial nutritional heterogeneity even within closely related taxa. D. strongylanthum and D. lituiflorum (Group I) emerged as superior cultivars, exhibiting not only exceptional polysaccharide content but also markedly higher total amino acid levels (3.041% and 3.530%, respectively) compared to other species. These findings position them as priority candidates for selective breeding and development as premium Dendrobium resources.

To clarify the quality characteristics of sheep breeds in different regions of Xinjiang, taking Kazakh sheep from Northern and Lop sheep from Southern Xinjiang, after slaughter, the longest muscles of the back were selected and their edible quality, basic nutrients, minerals, amino acid composition and metabolites were analyzed. The results showed that both types of lamb pH were 5.56~5.89, the color difference was not significant (P>0.05), but the Kazakh lamb color was more bright red. The shear and cooking losses of Lop sheep were significantly lower than that of Kazakh sheep (P<0.05), the calcium and sodium content were higher in Kazakh sheep, and the magnesium, selenium and zinc content of Lop sheep were more abundant (P<0.05). Two varieties of lamb had similar nutrients. The crude protein content of Lop sheep was significantly higher than that of Kazakh sheep. Its amino acid composition conforms to FAO/WHO high quality protein standard. The histidine content was significantly higher than that of Kazakh sheep (P<0.05). A total of 67 amino acid metabolites, including goose muscle peptides, levotrophin and glutamine, were detected in lamb samples 24 hours after slaughter. OPLS-DA and mono-variable analysis screened 16 markedly different metabolites, with significant upregulation of 11 metabolites including arginine, glycine and proline in Lop's sheep metabolites (P<0.05) involving arginine biosynthesis and its associated metabolic pathways. Alanglycine, taurine and ethanolamine showed very high species identification performance, with an area up to 1.00 under the ROC curve. This study provides new insights into the relationship between amino acid metabolism and meat properties, and provides important reference for the management and quality improvement of meat sheep in Xinjiang.

Objective: To establish the polyphenol fingerprints of Lycium barbarum leaves from different origins in Ningxia, and to clarify the differences in nutritional quality of Lycium barbarum leaves across distinct geographical origins. Methods: Using UPLC-Q-TOF-MS to establish the polyphenol fingerprints of 95 batches of Lycium barbarum leaves from 3 origins (Zhongning, Yinchuan and Guyuan) in Ningxia. The similarity was evaluated and the common peaks were confirmed, and combined with hierarchical cluster analysis, principal component analysis, orthogonal partial least squares and other chemometric methods for comprehensive analysis. The common peaks were analyzed qualitatively and quantitatively, and the contents of 7 polyphenols were determined. Results: The polyphenol fingerprints of 95 batches of Lycium barbarum leaves of different origins were established, with similarities of 0.488~0.839. 7 common peaks were identified, namely rutin, chlorogenic acid, p-coumaric acid, naringenin, neochlorogenic acid, quercetin-3-O-rutinose-(1→2)-O-rhamnoside, and kaempferol-3-O-glucorhamnoside. Hierarchical cluster analysis clustered the 95 batches of Lycium barbarum leaves into 4 categories: Class I consisted of samples from Zhongning-1 Goji cultivation base (ZN1), class II from Zhongning-2 Goji cultivation base (ZN2), class III from Guyuan Goji cultivation base (GY), and class IV from Yinchuan-1&2 Goji cultivation base (YC1 and YC2). Principal component analysis screened 3 principal components with a cumulative contribution of 88.841%. Orthogonal partial least squares-discriminant analysis indicated that rutin, chlorogenic acid and naringenin were the main landmark substances distinguishing Lycium barbarum leaves among the 3 origins. Qualitative and quantitative analysis of polyphenols indicated that samples from Zhongning were characterized by the enrichment of rutin and kaempferol-3-O-glucorhamnoside, samples from Guyuan by the high content of chlorogenic acid, neochlorogenic acid, and quercetin-3-O-rutinose-(1→2)-O-rhamnoside, while samples from Yinchuan showed a significant advantage of naringenin. Conclusion: This study establishes a research foundational for the nutritional quality assessment of Lycium barbarum leaves in Ningxia.

To identify suitable rice varieties for porridge preparation, seven different rice cultivars were selected for physicochemical characterization. Starch was isolated from each variety to analyze its amylose content, molecular weight distribution, and pasting properties. The cooking characteristics, textural properties, and eating quality of the prepared porridge were evaluated to establish correlations between rice starch properties and porridge quality. The results revealed significant differences (P<0.05) in protein and amylose contents among the seven varieties. 'Sui-Japonica 101' and 'Long-Japonica 31' exhibited protein contents of 7.90% and 7.84%, with amylose contents of 19.76% and 19.96%, respectively. These values fell within the optimal range for porridge quality, preventing undesirable viscosity and hardness imbalances. The molecular weight distribution of rice starch also varied significantly (P<0.05), with 'Sui-Japonica 101' exhibiting the narrowest distribution, resulting in a more homogeneous porridge structure. Pasting property analysis indicated that 'Sui-Japonica 101' had the lowest breakdown value (930 mPa·s), suggesting better structural stability during cooking. Regarding porridge quality, 'Sui-Japonica 101' and 'Long-Japonica 31' received the highest sensory scores. Texture profile analysis showed that 'Sui-Japonica 101' porridge had the highest springiness (2.71 mm), while 'Long-Japonica 31' displayed the lowest soup cohesiveness (0.68). Correlation analysis demonstrated that sensory evaluation was significantly positively correlated with protein content (P<0.01), whereas the breakdown value showed a significant negative correlation with textural properties (P<0.05). In conclusion, starch molecular weight distribution and pasting properties can serve as effective indicators for evaluating porridge quality. 'Sui-Japonica 101' and 'Long-Japonica 31' were identified as promising varieties for porridge preparation, providing a theoretical basis for rice breeding selection.

Base liquor of Baijiu contains a wide variety of trace components with complex interactions. How to predict its grade rapidly and simply was of great importance. To achieve rapid and accurate identification while accounting for interactions between multi-component substances and reducing computational complexity, this study developed an improved permutation combination population analysis (imPCPA) method for feature selection based on near-infrared spectroscopy data. This study established a near-infrared spectroscopy (NIRS) model to discriminate the quality grades of base liquors in Nongxiangxing Baijiu. The model was developed using 687 samples from four quality grades. A combined feature selection strategy was applied to optimize spectral wavelength selection. The initial screening applied interval partial least squares (iPLS) to remove uninformative variables from preprocessed spectra. The improved permutation combination population analysis (imPCPA) further optimized wave point selection within the retained spectral intervals. Finally, constructed an extreme gradient boosting (XGBoost) classification model for grade prediction. The final selection identified 32 characteristic wavelength points. Compared to the original algorithm, the improved method reduced computational time by 80%. The median prediction accuracy of the classification model reached 95.65% on the prediction set. The results demonstrate that this method addresses key limitations of conventional sensory evaluation, including strong subjectivity and poor reproducibility in liquor analysis. It effectively captures synergistic interactions among multi-component substances while maintaining interpretable feature selection. The approach provides a reliable reference for rapid grade assessment of Baijiu base liquors.

CEO-SBA15 complex was prepared in the present study, exploiting mesoporous material SBA15 and cinnamon essential oil (CEO) as raw materials. The conditions of optimal process of CEO-SBA15 complex were obtained by single factor experiment, investigating the effect of different conditions on the load rate and yield of CEO-SBA15. The structure and properties of CEO-SBA15 complex were characterized by scanning electron microscopy, Fourier infrared spectroscopy, X-ray photoelectron spectroscopy and the release behavior of CEO-SBA15. The effect of CEO-SBA15 on preservation of Pneumatophorus japonicus at 4 ℃ was also investigated. Results showed that the optimum preparation conditions of CEO-SBA15 complex were as follows: mass ratio of SBA15 to cinnamon essential oil 1:20, ultrasonic time 20 min, adsorption time 24 h. Under these conditions, the essential oil load rate of CEO-SBA15 complex was 66.22%±0.58%, and the yield was 77.65%±1.62%. SEM investigation showed that CEO-SBA15 was fibrous in shape. FTIR and XPS showed that cinnamon essential oil was loaded into the surface and interior of SBA15 by physical adsorption. The sustained release behavior analysis of CEO-SBA15 showed that the long-term release effect of cinnamon essential oil could be achieved. Moreover, CEO-SBA15 compound could effectively reduce the contents of volatile basic nitrogen, trimethylamine and thiobarbituric acid during the storage period, and could effectively delay the increasing rate pH and the deterioration of color and odor of green fillet, which indicated that CEO-SBA15 had a good preservative effect on green fillet. The present study provided a new idea for the application of CEO-SBA15 compound as the agent of food deodorizer and preservative.

To address the quality deterioration and mold contamination issues in Shanxi walnuts during storage, this study focused on identifying mold species through morphological characterization and molecular biological techniques, evaluating the antifungal efficacy of cinnamon essential oil (CEO) against dominant fungal species, and elucidating its inhibitory mechanisms via mycelial morphology observation, cell membrane damage analysis, membrane lipid peroxidation assessment, and antioxidant enzyme activity determination. The results revealed that the predominant spoilage fungi isolated from moldy walnuts in Shanxi included Penicillium commune, Fusarium solani, Talaromyces verruculosus, Aspergillus tubingensis, Hypoxylon lateripigmentum, Aspergillus terreus, Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, and Rhizopus oryzae, with H. lateripigmentum and A. flavus being the dominant species. CEO exhibited significant antifungal activity against H. lateripigmentum, with a minimum inhibitory concentration (MIC) of 0.39 g/L that completely suppressed mycelial growth. Scanning electron microscopy (SEM) demonstrated severe morphological damage to fungal hyphae, characterized by increased surface roughness and granular structures. Mechanistic investigations revealed that CEO treatment at MIC induced membrane dysfunction, evidenced by a increase in relative conductivity, along with reductions in reducing sugars (65%), soluble proteins (61%), and ergosterol content (57.41%). Concurrently, superoxide dismutase (SOD) and catalase (CAT) activities decreased, while malondialdehyde (MDA) content significantly increased, indicating aggravated oxidative stress. These findings demonstrate that CEO inhibits H. lateripigmentum by disrupting cell membrane integrity, altering permeability, intensifying lipid peroxidation, and suppressing antioxidant enzyme systems. This study provides theoretical support for developing plant essential oil-based green antifungal technologies to mitigate walnut spoilage during storage and preservation.

In order to evaluate the quality changes of embryo rice during storage, the embryo rice with vacuum packaging of two kinds of materials was stored at 25 and 4 ℃ for 300 d and the changes in the fatty acid value, taste, texture, and other indexes were analyzed. A quality evaluation model was constructed based on principal component analysis and entropy weight method. The volatile compounds were determined using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to further explore the correlation between the indexes. The results showed that with prolonged storage time, fatty acid value, hardness, and chewiness increased significantly (P<0.05), springiness and taste value decreased significantly (P<0.05), and lipase and malondialdehyde (MDA) first increased and then decreased. A quality evaluation model of embryo rice was established based on seven core indexes: Y=0.0803×chewability+0.1170×springiness+0.1221×flavor+0.1182×taste value comprehensive score+0.2215×malondialdehyde+0.2234×lipase activity+0.1175×fatty acid value. According to the comprehensive scores obtained by the model, the quality of the embryo rice at different storage periods was classified as grade I after 0 d of storage, grade II after 60 d of storage, grade III after 120 d of storage, and grade IV after 180 d of storage. A total of 53 volatile compounds were detected, among which aldehydes, ketones, acids, and other compounds appeared in large quantities after 300 d of storage. There was a significant negative correlation between 2,2,6-trimethyloctane and fatty acid value, lipase, malondialdehyde, hardness, chewability, b^*, or ∆E (P<0.05) and a significant positive correlation between the taste value and quality evaluation comprehensive score (P<0.05), followed by 2-n-propyl furan and 3-methylundecane. These results provide a theoretical basis for quality evaluation and storage method selection of embryo rice.

The aim of this study was to investigate the effect of temperature changes in circulation on the quality and biogenic amine content of frozen fish dumplings and its intrinsic mechanism. The fish dumplings were flash frozen at −25 ℃ and then stored at −7 ℃ (simulated retail temperature), −7/−18 ℃ (simulated transportation temperature and diurnal temperature variation), and −18 ℃ (storage temperature) for 180 d. The results showed that with the increase in storage time, the brightness value L^* and redness value a^* of the fish dumplings showed continuous decrease, and the yellowness value b^* and cooking loss gradually increased (P<0.05). Furthermore, the hardness, elasticity, and chewiness of the meat fillings were significantly reduced (P<0.05). In addition, the thiobarbituric acid content, carbonyl content, total volatile base nitrogen content, and biogenic amine content of the frozen fish dumpling samples subjected to the retail temperature and the transportation temperature were consistently higher than those of the samples subjected to the storage temperature during frozen storage. The results of the correlation analysis further showed that the quality of frozen fish dumpling stored at the retail temperature of −7 ℃ and the temperature fluctuation of −7/−18 ℃ for 90 d was similar to that of the frozen dumpling samples stored at −18 ℃ for 180 d. Therefore, it was important to maintain low and stable storage temperature during the circulation to slow down the deterioration of the dumpling quality and to safeguard its nutritional value.

This study aimed to investigate the hypoglycemic effects and underlying mechanisms of metabolites of Irpex lacteus (MIL) on type 2 diabetic mice. T2DM mice model was induced by intraperitoneal injection of streptozotocin (STZ), and the mice were divided into normal group, model group, metformin group, and MIL high, medium, and low dose groups. After 5 weeks of administration, fasting blood glucose (FBG), oral glucose tolerance test (OGTT), liver glycogen, serum creatinine (SCR), blood urea nitrogen (BUN), insulin (INS), and glucose transporter 4 (GLUT4) levels were measured, and pathological observations of the kidneys were conducted. Network pharmacology was used to predict pathways and targets. RT-qPCR and Western blot were employed to detect the mRNA and protein expression levels of related genes of T2DM mice. The results indicated that MIL could significantly reduce the levels of FBG, BUN, SCR, INS, and OGTT-AUC in T2DM mice (P<0.01), and significantly increase the levels of GLUT4 and liver glycogen (P<0.01). Renal pathological observations showed that MIL could improve the inflammatory state of cells in renal tissue and effectively alleviate nephritis symptoms caused by hyperglycemia. Additionally, MIL significantly upregulated the mRNA expression levels of protein kinase B (AKT), GLUT4, and phosphatidylinositol 3-kinase (PI3K), while downregulating INS expression (P<0.05), significantly increased the protein expression levels of p-PI3K and p-AKT (P<0.05). These findings suggest that MIL may regulate blood glucose disorders by activating the PI3K/AKT signaling pathway.

Objective: To investigate the hepatoprotective effects of bioactive peptides on acute alcoholic liver injury in mice, examine their effects on the intestinal microbiota, and elucidate the underlying mechanisms of their protective action. Methods: A mouse model of acute alcohol-induced liver injury was established, and three formulations of bioactive peptide composite beverages—liquid, solid, and concentrated forms—were administered. The levels of alcohol dehydrogenase (ADH), acetaldehyde dehydrogenase (ALDH), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), and glutathione (GSH) were assessed, along with serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol (TC), and triglycerides (TG). Histopathological examination of liver tissue was performed, and alterations in the intestinal microbiota were analyzed. Results: Compared with the model group, all three formulations of bioactive peptide composite beverages significantly attenuated alcohol-induced hepatic injury, as evidenced by reductions in ALT, AST, TG, and TC levels in mice (P<0.05). Furthermore, the treatment groups exhibited significant decreases in hepatic TNF-α, IL-6, and MDA levels (P<0.05), along with enhanced SOD, CAT, and GSH activity (P<0.05). Histological analysis revealed that bioactive peptide composite beverages markedly alleviated alcohol-induced hepatic steatosis and inflammatory infiltration. Additionally, intestinal microbiota analysis indicated that alcoholic liver injury was associated with alterations in microbial composition, whereas bioactive peptide treatment enhanced microbial diversity and richness, suggesting a regulatory effect on the gut-liver axis. Conclusion: The three different dosage forms of active peptide compound drinks have certain protective effects on alcoholic liver injury. The mechanism may be related to improving lipid metabolism, anti-inflammatory activity, antioxidant activity and improving intestinal flora in mice. Among them, concentrated active peptide drinks have certain advantages.

Objective: To investigate the mechanism of Rhodiola crenulata in alleviating exercise-induced fatigue (EIF) through integrated network pharmacology, animal experiments, and metabolomics. Methods: Network pharmacology was employed to screen potential targets of active components and EIF-related disease targets. Protein-protein interaction (PPI) networks of overlapping targets were constructed, followed by GO and KEGG pathway enrichment analyses. C57BL/6N mice were divided into control, EIF model, and low, medium, and high-dose Rhodiola crenulata groups. The EIF model was established via exhaustive swimming and rotarod tests. The body weight, exhaustive swimming time, and other physiological signs were recorded. Histological examination of skeletal muscle was conducted using HE staining. The concentrations of serum lactate, muscle glycogen, and liver glycogen, as well as the levels of IL-6 and TNF-α in skeletal muscle, were measured using assay kits. Additionally, the expression levels of VEGFA and AKT1 proteins in skeletal muscle were assessed using Western Blotting and qRT-PCR. Metabolomic profiling of skeletal muscle was performed to identify differential metabolites and associated pathways, which were further integrated with network pharmacology results. Results: Network pharmacological identified 110 overlapping targets between Rhodiola crenulata and EIF. Key targets were identified as TNF, IL-6, VEGFA, and AKT1, while bioactive constituents included epicatechin, quercetin, epigallocatechin gallate and others. Compared to the model group, administration of medium and high doses of Rhodiola crenulata extremely significantly prolonged the exhaustive swimming time (P<0.001), improved skeletal muscle fiber alignment, reduced serum lactate (P<0.001), elevated glycogen levels (P<0.001), and decreased IL-6 and TNF-α levels (P<0.001). High-dose administration markedly downregulated the protein expression of VEGFA and upregulated that of AKT1 (P<0.001). Metabolomics revealed 46 differential metabolites in skeletal muscle, primarily enriched in glycerophospholipid metabolism, α-linolenic acid metabolism, linoleic acid metabolism, and arachidonic acid metabolism. Integrated analysis highlighted glycerophospholipid and arachidonic acid metabolism as pivotal pathways. Conclusion: Rhodiola crenulata alleviates EIF by ameliorating skeletal muscle pathology, promoting glycogen synthesis, reducing lactate accumulation, suppressing inflammation, and modulating lipid metabolism. This effect is potentially mediated via TNF, IL-6, VEGFA, AKT1, and the glycerophospholipid and arachidonic acid metabolism pathways.

In this study, a fatigue mouse model was developed to investigate the effects of different doses of pumpkin seed peptide on fatigue in mice. Forty-five mice were randomly assigned to five groups: normal control group, model group, and three pumpkin seed peptide groups with low, medium, and high-doses. Firstly, the amino acid composition of the pumpkin seed peptide was analyzed. Secondly, the changes in swimming time, serum harmful substances, energy substances, oxidative stress, and inflammation levels in mice were examined following intervention with different doses of pumpkin seed peptide. The results revealed that the pumpkin seed peptide contained 18 amino acids, including Glu, Leu, and Pro. Animal experiments demonstrated that compared to the model group, swimming time, muscle glycogen, and hepatic glycogen levels were significantly increased (P<0.05), while serum urea nitrogen, lactic acid, and lactate dehydrogenase levels were significantly reduced (P<0.05) in mice treated with a high dose of pumpkin seed peptide. Additionally, the high-dose group exhibited significantly greater improvements (P<0.05) in the aforementioned indices compared to the low- and medium-dose groups, except for liver glycogen and lactate dehydrogenase levels. Furthermore, in the high-dose pumpkin seed peptide group, the antioxidant enzymes SOD, GSH-Px, and CAT were significantly elevated (P<0.05) in both serum and liver tissues, whereas MDA levels were significantly reduced (P<0.05). Analysis of inflammatory markers revealed that pro-inflammatory cytokines (IL-6, TNF-α, and IL-1β) were significantly reduced (P<0.05), while anti-inflammatory cytokines (IL-4 and IL-10) were significantly elevated (P<0.05) compared to the model group. Correlation analysis further revealed that Trp and Leu exhibited significant negative correlations (P<0.05) with pro-inflammatory cytokines and serum markers (lactate dehydrogenase and urea nitrogen). In conclusion, pumpkin seed peptide demonstrates anti-fatigue properties, with high-dose administration exerted the most pronounced effects. This study provides a theoretical foundation for the application of pumpkin seed peptide in fatigue management.

Objective: To investigate the effects and mechanisms of Morinda officinalis How. on the gut microbiota of chronic restraint stress (CRS) depression model mice. Methods: Eight-week-old male Kunming mice were randomly divided into six groups based on their body weight: control, model, fluoxetine, and M. officinalis How. low- (25 mg/kg/d), medium- (50 mg/kg/d), and high-dose (100 mg/kg/d) groups were established. CRS was used to establish a mouse model of depression. Depression-like behavior was observed using the sucrose preference (SPT) and tail suspension tests (TST). Morphological changes in the liver, kidneys, and testes were observed using hematoxylin and eosin (HE) staining. Serum 5-hydroxytryptamine (5-HT) levels were measured using enzyme-linked immunosorbent assay (ELISA). Finally, the gut microbiota were analyzed using 16S rRNA gene amplicon sequencing. Results: Compared with the control group, the sucrose preference rate of mice in the model group was significantly reduced, tail suspension time was significantly prolonged (P<0.05), and serum 5-HT level was significantly increased (P<0.01). This caused varying degrees of damage in the liver, kidneys, and testicles, as well as gut microbiota imbalance. After the intervention, 50 mg/kg/d M. officinalis How. showed good antidepressant effects. Its sucrose preference rate was significantly increased, and tail suspension time was significantly shortened (P<0.05). 5-HT levels were significantly reduced (P<0.01), liver, kidney, and testicular damage returned to normal levels. The abundance of Proteobacteria was significantly increased (P<0.05), and the abundance of Oscillibacter, Eubacterium_xylanophilum_group, Kurthia and unidentified bacterium were increased (P<0.05). Conclusion: The 50 mg/kg/d M. officinalis How. regulates gut microbiota imbalance and improves depression-like behavior in CRS mice.

With the increasing prevalence of global aging, China is confronted with a significant challenge posed by an aging population. The intestinal microecological health of the elderly has emerged as a critical research focus. This paper comprehensively examines the beneficial impacts of prebiotics on intestinal barrier function and immune modulation. These effects are attained through the stimulation of beneficial bacteria growth, the suppression of pathogenic bacteria proliferation, and the augmentation of short-chain fatty acid synthesis. Additionally, the paper summarizes the potential of prebiotics in managing prevalent metabolic disorders in the elderly, including obesity, hyperglycemia, and hyperlipidemia. Moreover, a comparative assessment is carried out on the action features of various prebiotics, such as inulin and fructooligosaccharides. At present, the application mechanisms of prebiotics in the elderly population are not fully comprehended, and their overall effectiveness requires further investigation. Future studies place emphasis on investigating the synergistic actions of prebiotics combined with other dietary or pharmacological interventions and accelerate the development of innovative, highly efficient prebiotic products specifically designed for the elderly, thus enhancing the accuracy and applicability of nutritional intervention approaches.

Starch retrogradation refers to the process which starch molecules transform from a disordered state to an ordered structure after gelatinization and cooling. In most cases, the phenomenon of starch retrogradation has an adverse effect on the sensory and storage qualities of starch and products. Currently, there are numerous methods for inhibiting starch retrogradation, among which the addition of exogenous substances is considered an effective inhibitory measure. However, there is a wide variety of exogenous substances, and there is a lack of a systematic summary of the mechanism by which exogenous substances inhibit starch retrogradation currently. Therefore, this paper systematically reviewes the types of exogenous substances that can resist starch retrogradation, including salts, lipids, proteins, non-starch carbohydrates, emulsifiers, and enzyme preparations, and so on. The mechanisms of these exogenous substances inhibit starch retrogradation were deeply explored. Moreover, the influence of exogenous additives on the structure (morphology, short-range order, long-range order, etc.) and physicochemical properties (thermal properties, gelatinization properties, rheological properties, etc.) of starch molecules during the process of inhibiting starch retrogradation was reviewed. Finally, the research progress of exogenous substances in food was introduced. This paper provides a theoretical basis for the research on the inhibition of starch retrogradation by exogenous substances.

Foods with a low glycemic index (GI) show great market potential in controlling blood sugar levels and improving health conditions, and gradually attracting the attention of researchers and the public. This paper applies the CiteSpace V software to analyze the hotspots of research on low-GI foods, and reviewes their research status and progress. A large number of studies have shown that low-GI foods can help reduce insulin resistance and significantly improve the blood glucose levels of people with diabetes. Factors such as starch structure, dietary fiber, fat, protein, and polyphenols, as well as their combinations, can significantly reduce the GI value of foods. Physical processing, biological processing, cooking, and storage methods can all change the GI value of foods. Therefore, different types of low-GI foods can be developed by selecting appropriate raw material combinations and processing methods. In the future, research should focus on optimizing combinations of food ingredients and integrating modern technologies, while strengthening policy support and public education on the promotion and popularization of low-GI foods.

Fresh-cut fruits and vegetables are rich in nutrients such as vitamins, minerals and dietary fiber, and are widely popular among consumers. However, some products are prone to browning during storage, processing and marketing, which greatly reduces their nutritional value and sensory quality. In recent years, the most commonly adopted browning control technologies of fresh-cut fruits and vegetables are chemical, physical and physicochemical synergistic approaches. In this paper, we reviews the application effects of various types of synergistic treatments in fresh-cut fruits and vegetables and their possible regulatory mechanisms. We focuses on the synergistic methods such as chemical synergistic treatment, physical synergistic treatment, physicochemical synergistic treatment and combines coating treatment. The study finds that combinations involving plant-derived or biological extracts, as well as synergistic physical methods, demonstrate promising preservation effects. Additionally, this paper analyzes the current problems of synergistic technology and pointes out the future direction lying in green, natural, safety, low-cost and sustainable development. This paper aims to promote related-research on synergistic technologies and regulatory mechanisms through multidisciplinary integration and provides technology and theoretical references for fresh-cut fruits and vegetables industry.

Dual-mode sensing technology demonstrats significant advantages in food safety detection due to its high sensitivity and cross-verification capability. This review focuses on dual-mode sensing systems integrated with optical detection methods, summarizing recent advances in their construction strategies and applications for food safety monitoring. Studies reveal that by combining two complementary signals, this technology effectively overcomes limitations of single-mode detection, such as low selectivity and susceptibility to environmental interference, and is successfully applied to detect common contaminants including pathogens, toxins, pesticides, heavy metal ions, and veterinary drugs. In addition, the review highlights current challenges in probe design and sample processing, and discusses future development trends, and lays a theoretical groundwork for the practical application of dual-mode sensing technologies in relevant fields.

Grape pomace, a major by-product of wine production, is rich in bioactive polyphenolic compounds. Exploring the functional properties of grape pomace polyphenols and promoting their high-value applications are of great significance for advancing the sustainable development of the wine industry, reducing resource wastage, and alleviating environmental burdens. This review systematically summarizes the main components of grape pomace polyphenols and their potential physiological regulatory functions, including their antioxidant, anti-inflammatory, anti-cancer, and hypoglycemic effects. This review provides a thorough overview of their current applications in the food industry, particularly as antioxidants, food preservatives, and functional food ingredients. It also examines the technical challenges and potential applications related to the extraction methods and bioavailability of polyphenols. The aim of this review is to provide a theoretical foundation and technical roadmap for the high-value utilization of grape pomace polyphenols, to support resource recycling and functional food innovation, and to promote the achievement of zero solid waste discharge and green production in China's wine industry.