To investigate the metabolic differences in non-volatile compounds across honey processing methods, UPLC-MS/MS-based widely targeted metabolomics was employed to analyze green coffee beans systematically under different mucilage removal rates (CH, 100%; WH, approximately 80%; YH, 40%~50%; RH, 20%~25%; BH, 0%). The results revealed that 1682 metabolites were identified in green coffee beans subjected to five mucilage removal rate treatments; multivariate statistical analysis demonstrated that the removal rate significantly altered the metabolic profiles of non-volatile compounds. A total of 192 differential metabolites were screened using VIP>1, log₂|FC|>1, and P<0.05 as thresholds. Among them, amino acids and their derivatives, organic acids, phenolic acids, and saccharides emerged as the most dominant metabolite categories, playing pivotal roles in influencing the flavor characteristics of coffee beans. Trend analysis detected 93 non-volatile compounds exhibiting progressively increased relative contents in correlation with decreasing mucilage removal rates. The Kyoto Encyclopedia of Genes and Genomes (KEGG) results indicated that these compounds exhibited a significant enrichment (P<0.05) in inositol phosphate metabolism, pentose and glucuronate interconversions, galactose metabolism, amino sugar and nucleotide sugar metabolism, streptomycin biosynthesis, indole alkaloid biosynthesis, and carbohydrate digestion and absorption. Partial least squares-discriminant analysis (PLS-DA) model showed that ten potential marker compounds predominantly composed of N-acetyl amino acids were distinguished between honey processing methods with varying mucilage removal rates. The findings revealed the regulatory impact of coffee mucilage on the non-volatile compound profiles in coffee beans, providing a theoretical foundation for optimizing coffee flavor attributes through fermentation control strategies.

Fermentation serves as a critical process in coffee fruit processing for flavor development. Microbial metabolites produced during this biochemical transformation substantially contribute to the aromatic profile and flavor characteristics of roasted coffee beans. Microorganisms degrade coffee fruit mucilage and produce metabolites such as esters, ketones, alcohols, acids, and aldehydes. The interactions between these compounds contribute to the complexity of the final flavor profile of coffee. This review systematically summarizes the predominant microbial community structures and succession of coffee fermentation processes (wet, dry, and semi-dry methods), elucidates the impacts of lactic acid bacteria, yeasts, other bacterial, and filamentous fungi on flavor development, and the underlying metabolic pathways involved in these biochemical interactions. This review aims to establish a theoretical framework for targeted flavor modulation in coffee and to advance the sustainable efficiency of coffee industry practices.

Objective: Ultra-high performance liquid chromatography-quadrupole-electrostatic orbitrap mass spectrometry (UPLC-Q-Exactive-MS/MS) and network pharmacology methods were used to study the metabolic absorption and potential biological activity of spray-dried mulberry leaves. Methods: UPLC-Q-Exactive-MS/MS was used to detect the phenolic components of spray-dried mulberry leaves in simulated in vitro digestion, intestinal microbial fermentation and in vivo metabolic processes. Based on the detected phenolic components, the corresponding material targets were found through the database analysis platform Swiss Target and Pharmmapper, and the aging targets were obtained by searching the HAGR and Genecards databases. The PPI (Protein-Protein Interaction) network was constructed using String11.5 database and Cytoscape 3.9.1 software. DAVID 6.8 was used for gene ontology (GO) annotation and KEGG (Kyoto Encyclopedia of Genes and Genomes Analysis) pathway enrichment analysis to analyze core targets and action pathways, and then the "components-targets-pathway" network was constructed. Results: The phenolic compounds of spray-dried mulberry leaves mainly underwent hydrolysis or deglycosidation during the gastrointestinal digestion stage. After being absorbed, these substances mainly underwent phase Ⅰ and Ⅱ reactions such as reduction, hydroxylation, glucuronidation and sulfation in the body. The prototype compounds and metabolites of phenolic compounds in spray-dried mulberry leaves co-existed in the blood circulation. Through the network pharmacology method, 476 intersection targets of phenolic substances and aging were screened out. After constructing PPI, 47 core targets were screened out. The top ten targets were GAPDH (glyceraldehyde-3-phosphate dehydrogenase ), ALB (albumin), AKT1 (protein kinase B1), INS (insulin), ACTβ (β-actin), TP53 (tumor protein p53), TNF (tumor necrosis factor), IL6 (interleukin 6), EGFR (epidermal growth factor receptor), IL1β (interleukin 1β). KEGG results showed that phenolic compounds of spray-dried mulberry leaves might play an anti-aging role by regulating Wnt and TGF-β signaling pathways. Conclusion: The phenolic compounds of spray-dried mulberry leaves may play an anti-aging role through multi-component, multi-target and multi-pathway.

This research aimed to investigate the effects of degree of milling on phenolic profiles, antioxidant activities and flavor components of cooked sea rice. The contents of polyphenols, flavonoids, anthocyanins, and the antioxidant capacity of cooked sea rice were analyzed by microplate reader, the flavor components of cooked sea rice were analyzed by HS-SPME combined with GC-MS. The results showed that with the increase of milling time from 0 s to 10, 20, 30, 40 s, the average total phenol content of cooked sea rice decreased by 65.91%, 74.55%, 84.39% and 90.19%. The average total flavonoid content decreased by 60.82%, 78.14%, 86.93% and 92.11%. The total FRAP antioxidant activity decreased by 67.42%, 73.52%, 85.07% and 91.20%. The total ORAC antioxidant activity decreased by 51.61%, 74.16%, 83.48% and 89.16%. The volatile compounds content of cooked sea rice decreased by 50.85%, 75.61%, 78.42% and 88.37%. The 2-acetyl-1-pyrroline contributed the most to the flavor of cooked sea rice, and the OAV decreased by 76.01% after 40 s milling. Furthermore, sea rice with the same degrees of milling decreased after cooking for total phenols, total flavonoids, total anthocyanins and total FRAP antioxidant activity, total ORAC antioxidant activity. Therefore, the degree of milling should be carefully controlled at 8%~10% to improve the balance of sensory quality and retain phenolic profiles, antioxidant activities and volatile compounds during cooked sea rice milling.

Chondroitin sulfate (CS), a glycosaminoglycan covalently linked to proteins in proteoglycans, exhibits significant pharmacological activities. However, systematic comparisons of structural and functional differences among CS from diverse sources remain limited. This study comparatively analyzed CS extracted from tilapia heads in our laboratory and commercially available animal sources (bovine cartilage, chicken cartilage, and shark cartilage) using UV, IR, and NMR spectroscopy, and evaluated their antioxidant and hypolipidemic activities through DPPH, ABTS⁺ radical scavenging assays and bile-acid binding tests. Results revealed that tilapia head-derived CS and shark CS shared similar sulfation patterns, predominantly classified as CS-C type (6-O-sulfation), whereas bovine and chicken-derived CS belonged to CS-A (4-O-sulfation). Notably, tilapia CS exhibited the highest ABTS⁺ scavenging capacity (90.72%±0.19%) at 4 mg/mL, while shark CS showed superior cholesterol micelle binding (39.38%±0.86%) at 6 mg/mL. This study revealed that the CS-C type configuration (dominant in tilapia head- and shark-derived CS) exhibited significantly superior antioxidant and lipid-regulating activities compared to the CS-A type (bovine and chicken sources) due to the positional advantage of 6-O-sulfation. This work systematically compared structural and functional divergences between terrestrial and marine-sourced CS, elucidating the critical impact of sulfation sites (C4 vs C6) on bioactivity while highlighting the application potential of marine-derived CS, thereby providing strategic insights for source-specific CS exploitation.

Apple polyphenol oxidase (PPO), a key enzyme triggering enzymatic browning in fruits and vegetables, requires efficient purification for both mechanistic studies and industrial applications. To address the limitations of conventional single precipitants (e.g., high solvent consumption and low enzyme activity recovery), this study aimed to develop a cost-effective PPO purification strategy by integrating mixed solvent precipitation guided by molecular dynamics (MD) simulations with chromatographic techniques. First, MD simulations predicted the interaction mechanisms between PPO and precipitants (ammonium sulfate, ethanol, acetone, and ethanol/acetone mixtures). Further purification was then conducted using DEAE-Sepharose Fast Flow ion-exchange chromatography and Sephadex G-100 gel filtration. The experimental validation demonstrated that the ethanol/acetone mixed solvent precipitant exhibited superior binding affinity. Single-step mixed solvent precipitation (ratio of ethanol/acetone 1:1, v/v) at 50% solvent concentration reduced precipitant usage by 33.33%, while achieving 89.85% enzyme activity recovery and a 1.24-fold purification. After chromatography, the PPO specific activity reached 156362.78 U/mg, with a purification fold of 18.33. SDS-PAGE analysis confirmed a single protein band at approximately 28 kDa. The mixed solvent precipitation approach proposed in this study based on MD provides a novel approach for PPO purification, offering critical implications for advancing enzymatic browning control technologies in fruit and vegetable processing industries.

This study aimed to explore the influence of the combination of chestnut protein (CP) and pomegranate polyphenol (PP) on the properties of Aristichthy nobilis surimi, such as gel texture, rheological features, and microstructure. The results of this study demonstrated that increasing the proportion of PP initially enhanced gel strength and water-holding capacity, but these properties declined at higher levels. As the percentage of PP elevated, gel whiteness showed a tendency to decline, while the cooking loss rate displayed a first reducing and then rising tendency. The lowest cooking loss appeared in the PP1 group, at 5.48%. Gel hardness and chewiness in the PP1 group individually increased by 54.19% and 63.56% in comparison with the control group. It was also found that at a high level of PP, the overall gel texture declined, but at optimal levels, it significantly improved G′ and G″, enhanced rheological attributes, and promoted a dense, compact gel spatial structure. Moreover, adding a proper percentage of PP could also facilitate the transitions in gel proteins, from α-helix to β-sheet and random coil. Compared to the control, α-helix relative content in the PP1 group declined by 13.56%, while the β-sheet and random coil relative contents in the PP1 group separately increased by 9.22% and 12.53%. This research revealed that combining PP and CP could significantly enhance the gel characteristics of the Aristichthy nobilis surimi. These findings in this work can offer an evaluable reference for implementing the combination of plant polyphenols and plant proteins as an approach to improve the gelation quality of freshwater fish surimi.

In this study, a soybean protein isolate (SPI) oleogel system was established based on capillary bridging effect. The influence of the secondary fluid addition, particle concentration, and heat treatment temperature on the gelation properties of the resultant oleogels was explored. The visual appearance, liquid-holding capacity, and rheological properties were investigated. Results showed that, in the SPI-soybean oil suspension with ratio of 3:7 (w/w), when the secondary fluid addition amount reached approximately 25% (w/w), the system underwent a sol-gel transition, shifting from a viscous flowing fluid to a semi-solid state with self-supporting ability. When the secondary fluid addition amount was higher than 50%, the liquid-holding capacity rose to over 60%. As the SPI particle concentration increased, the proportion of particles in the system increased accordingly, resulting in formation of a tighter protein network structure that was more effective at immobilizing the liquid oil. Once the particle concentration surpassed 35%, the liquid-holding capacity climbed to above 75%. Further investigation indicated that heat treatment was an effective post-treatment approach. Specifically, when the heat treatment temperature increased from room temperature to 90 ℃, the liquid-holding rate increased by 11.68% (compared with control group), and the storage modulus increased to 1.43×10⁵ Pa. The FTIR results indicated that heat treatment caused changes in the secondary structure of SPI molecules within the system, with an increase in the β-turns and random coil structures. This suggested that the enhanced gelation properties of the oleogel might be due to the dynamic alteration of the interfacial properties of the protein particles, leading to enhanced hydrophobic interactions in the system and the formation of a more robust gel structure. This work established a theoretical basis for development and property regulation of soybean protein-based fat alternatives and provided guidance for healthy food design.

Protein-polysaccharide complexes exhibit promising functionality as encapsulation wall materials to enhance the stability and bioavailability of bioactive components during delivery. In this work, zein-peach gum polysaccharide (PGP) nanocomposite particles were fabricated via antisolvent precipitation. The interaction mechanisms and microstructure organization of zein-PGP composite nanoparticles were systematically investigated using multi-technique characterization, while their antioxidant capacity and colloidal stability were concurrently evaluated. The results showed that the primary forces driving the formation of nanoparticles between zein and PGP were hydrogen bonding and hydrophobic interactions, which contributed to the stability of the composites. At the meanwhile, the incorporation of PGP significantly enhanced the radical scavenging capacity of the complexes (P<0.05). When the mass ratio of zein to PGP was 1:1, the composite particles exhibited optimal stability, with a particle size of 156.73±5.17 nm, a PDI of 0.15±0.01, and a Zeta potential of −31.43±0.44 mV. The relative contents of α-helix, β-sheet, and β-turn in the composites were 45.0%, 12.0%, and 15.0%, respectively. Additionally, the presence of PGP enhanced the quenching of zein's intrinsic fluorescence. These findings not only provide a new perspective for the combined utilization of zein and PGP but also lay a foundation for future applications of composite nanoparticles in delivering bioactive components in food industry.

Pectin is a highly promising biosorbent for heavy metals, however, its adsorption performance for these metals during human digestion remains unclear. This study aimed to investigate the structural changes of Citrus pectin with varying molecular weights during in vitro digestion and to evaluate its Pb²⁺ adsorption performance. Four Citrus pectins (CP505, CP163, CP51, and CP21) with molecular weights of 505, 163, 51, and 21 kDa, respectively, were prepared using enzymatic hydrolysis combined with ultrafiltration. Their digestive behaviors were analyzed through an in vitro simulated digestion model, which included oral, gastric, and intestinal phases. Structural changes were characterized using Fourier-transform infrared spectroscopy (FTIR), high-performance size-exclusion chromatography coupled with multi-angle laser light scattering and refractive index detection (HPSEC-MALLS-RI), and dinitrosalicylic acid (DNS) assays. The Pb²⁺ adsorption capacity was determined through in vitro simulated adsorption experiments. The results indicated that, in comparison with the oral digestion phase, the molecular weight of pectin was significantly reduced during the intestinal digestion phase (P<0.05) (e.g., a 35.20% decrease was observed for CP21), accompanied by an increase in reducing sugar content (a 40.06% rise for CP21) and a decrease in degree of esterification (a 59.22% reduction for CP21). Furthermore, the smaller the initial molecular weight of pectin, the more pronounced its degradation. In experiments involving Pb²⁺ adsorption, high-molecular-weight pectins (CP505 and CP163) achieved a removal rate of 38.03% for high-concentration Pb²⁺ (700 mg/L) during the oral phase. In the gastric phase, CP163 and CP51 demonstrated removal rates of 68.98% and 70.20%, respectively, for 600 mg/L Pb²⁺. During the intestinal stage, CP163 and CP51 still maintained adsorption efficiencies of 39.05% and 39.63% for 500 mg/L Pb²⁺. The study revealed that medium-molecular-weight pectins (CP163, CP51) demonstrated optimal adsorption performance in the gastrointestinal phases due to moderate degradation, which released active functional groups while maintaining structural stability. This research provides essential insights into the behavior of pectin in the human digestive system and offers a theoretical foundation for the development of oral heavy metal adsorbents.

This study investigated the effects of different powder processing techniques on the physicochemical and structural characteristics of mango powder. Mango powder was treated using conventional grinding (CG), ball milling (BM) and vibratory crushing (VC) methods, yielding seven types of processed mango powder samples: conventional grinding (CG), ball milling samples with different grinding times (1, 2, 3 hours corresponding to BM1, BM2, BM3), and vibratory-crushed samples with different grinding times (1, 7, 15 minutes corresponding to VC1, VC7, VC15). By measuring physicochemical properties such as particle size, moisture content, water activity, and solubility, along with structural characteristics including differential scanning calorimetry and Fourier-transform infrared spectroscopy, the physicochemical and structural properties of mango powder were analyzed. Results showed that both BM and VC treatments significantly modified the physicochemical attributes of mango powder compared to the CG. BM and VC significantly reduced the particle size of the fruit powder. BM decreased the moisture content and water activity of mango powder, whereas VC exhibited an inverse pattern. BM and VC increased the water solubility of mango powder from 53.467% (CG) to 68.230% (BM) and 76.207% (VC), respectively. Based on physicochemical parameters, samples BM2 and VC7, which correspond to the optimal grinding times in the BM and VC groups respectively, were selected. Through the further determination of BM2 and VC7, it was found that the density, fluidity and swelling property of BM2 and VC7 decreased, but they effectively retarded the moisture absorption of mango powder and increased the water solubility and oil holding capacity. As the particle size of mango powder decreased, the peak temperature also decreased. BM2 treatment reduced the content of bound water and semi-bound water in the sample, while VC7 exhibited the opposite effect. No new chemical functional groups were detected in all mango powder, and all X-ray diffraction patterns showed similar profiles. However, BM2 and VC7 induced the formation of hemispherical or irregular structures in the mango powder. In summary, ball milling for 2 h and vibration crushing for 7 min can improve the quality of mango powder.

In this study, heat-induced shrimp surimi gel was prepared from Penaeus vannamei. The effects of heating temperature on the gel's formation properties were evaluated by examining its texture, microstructure, and swelling rate. The results revealed that the storage modulus and loss modulus of the shrimp surimi gels decreased as the heating temperature increased from 20 ℃ to 40 ℃. Furthermore, shrimp surimi underwent a transition from a sol-gel state to a thermally irreversible gel between 50 ℃ and 75 ℃. The textural hardness, breaking force, and breaking distance of the shrimp surimi gel initially increased and then decreased with increasing heating temperature. The highest values were recorded at 89 ℃, with textural hardness of 1225.74 g, breaking force of 158.86 g, and breaking distance of 9.28 mm. The water-holding capacity of the shrimp surimi gels peaked at 94.28% at a heat-induced temperature of 89 ℃, decreasing when the temperature was either raised or lowered from this point. The L^* value of the gel decreased with increasing heating temperature, while the a^* and b^* values increased. No obvious changes were observed in the myosin heavy chain and actin bands of the shrimp surimi gel treated with different heating temperature. A dense and orderly network structure gradually formed in the shrimp surimi gel as the heating temperature increased from 86 ℃ to 89 ℃. However, the network structure was disrupted when the heating temperature was further increased beyond 89 ℃. Additionally, the swelling rate of the shrimp surimi gel increased from 32.89% to 118.97% as the heating temperature rose from 86 ℃ to 98 ℃. Therefore, the shrimp surimi gel prepared at 89 ℃ exhibited optimal textural properties and a stable network structure.

To investigate the effects of sodium selenite on the growth, development, and antioxidant activity of highland barley sprouts, highland barley variety Zangqing 2000 was used as the experimental material. Highland barley seeds were soaked in various concentrations of sodium selenite solutions. The study examined the effects of these sodium selenite treatments on germination rate, germination potential, plant height, fresh weight, total selenium and organic selenium contents, as well as total phenolic and flavonoid contents and antioxidant activity in highland barley sprouts. When treated with 5 mg/L sodium selenite, highland barley sprouts achieved the highest germination rate and germination potential, while sprout plant height and fresh weight reached maximum values. Treatments with 5~80 mg/L sodium selenite significantly increased total selenium and organic selenium contents. Total phenolic and flavonoid contents peaked at 40 mg/L and 10 mg/L sodium selenite treatments, respectively, increasing by 8.53% and 16.41% compared to the control group. The ferric reducing antioxidant power and ABTS⁺ free radical scavenging ability reached their highest levels at 10 mg/L, with concurrently high DPPH free radical scavenging ability, increasing by 11.85%, 12.85% and 11.90% compared to the control group, respectively. The antioxidant activity of highland barley sprouts showed a positive correlation with total phenolic and flavonoid contents. In summary, a treatment concentration of 10 mg/L sodium selenite was identified as optimal, significantly enhancing the quality of highland barley sprouts by synergistically promoting both sprout growth and antioxidant activity. The findings provide theoretical and technical references for selenium-enriched production of highland barley sprouts in the Tibetan region.

This research investigated the alterations in functional properties and flavor quality of blueberry-collagen peptide beverage under different fermentation times (0~48 h). The fermented beverage was produced through yeast fermentation using blueberry and cod skin collagen peptides. Subsequent analyses involved determining the nutrient composition (polyphenols, flavonoids, anthocyanins), digestive enzyme inhibitory activity (α-amylase and lipase), and free radical scavenging rate of the beverages. Meanwhile, gas chromatography-ion mobility spectrometry (GC-IMS), electronic tongue, electronic nose, and sensory evaluation were employed to assess the flavor modifications of the beverages throughout the fermentation process. The results revealed that the beverage attained peak levels of polyphenols (1.40 mg∙mL⁻¹) and flavonoids (1.22 mg∙mL⁻¹), with an anthocyanins retention of 0.043 mg∙mL⁻¹ after fermentation for 36 h. The free radical scavenging rate exceeded 80%, while the α-amylase and lipase inhibition rates were 55.17% and 43.69%, respectively. The GC-IMS analysis showed notable increases in esters such as methyl propionate, isoamyl acetate, and ethyl caproate, as well as alcohols like isoamyl alcohol, isobutanol, and n-propanol, whereas sulfide-containing compounds such as allyl isothiocyanate and diethyl trisulfide exhibited decreased levels. These results demonstrated that the blueberry-collagen peptide beverage, after 36 h of fermentation, significantly enhanced active component content, antioxidant capacity, and digestive enzyme inhibitory activity. The production of fruity esters/alcohols and the degradation of sulfur-containing off-flavor substances were promoted. By optimizing fermentation time to regulate the directional accumulation of yeast metabolites, this research achieved synergistic optimization of functional properties and flavor quality, presenting a novel approach for enhancing the value of blueberry resources and advancing the development of collagen-based beverages.

To investigate the effect of Ca²⁺ on the structural and functional properties of starch in the mung bean composite system, mung beans were subjected to various soaking treatments. The structural characteristics of the mung beans were analyzed using X-ray diffraction (XRD), scanning electron microscopy (SEM), and infrared spectroscopy (FT-IR), among other techniques. The functional properties of mung bean starch were evaluated through hydration characteristics, thermal properties, and gelatinization behavior. Additionally, the antioxidant capacity of the mung beans was assessed based on their DPPH and ABTS⁺ free radical scavenging abilities, and the in vitro digestibility of the starch was systematically analyzed. The results demonstrated that ultrasonic-assisted CaCl₂ soaking treatment exhibited the most significant impact on the structural and functional properties of mung bean starch and mung bean, compared to individual ultrasonic treatment or CaCl₂ soaking alone. Specifically, the relative crystallinity of mung bean starch decreased by 7.87%, and irregular block-like and clustered aggregates formed between starch particles. The orderliness of the starch decreased by 0.12, and the double helix degree declined by 0.15. Furthermore, the water absorption index increased by 2.73, the swelling capacity rose by 1.94, the initial gelatinization temperature increased by 26.86 ℃, and the enthalpy value decreased by 1.05 J/g. In terms of antioxidant activity, the DPPH radical scavenging ability improved by 12.18%, and the ABTS⁺ radical scavenging ability increased by 14.2%. Additionally, the hydrolysis rate of mung bean starch decreased by 10.02%. This study provides a theoretical foundation for the development of mung bean-based foods with low glycemic index (GI) and high-antioxidant properties.

Camel milk, a characteristic dairy resource in Northwest China, is rich in bioactive peptides. Released during in vivo digestion, bioactive peptides have potential health benefits, however, systematic studies in this field remain limited. In this study, simulated gastrointestinal digestion combined with liquid chromatography-tandem mass spectrometry was used to identify and analyze peptides in camel and cow milk. Potential bioactive peptides were screened using peptide databases. The analysis identified 1074 peptides, including 561 unique to camel milk, 385 unique to cow milk, and 128 identical in both. These peptides predominantly had molecular weights of 750~1000 Da and lengths of 7~11 amino acids, most of which originated from casein. Bioactivity database analysis identified six bioactive peptides in camel milk, including two camel-specific dipeptidyl peptidase Ⅳ inhibitory peptides. The remaining four peptides, as in cow milk, had angiotensin converting enzyme inhibitory, antimicrobial, antithrombin, and antithrombotic activities. In addition, the machine-learning-based peptide activity prediction tool, Peptide Ranker, predicted 70 potential bioactive peptides unique to camel milk and 44 unique to cow milk. These findings revealed the unique advantages of camel milk in terms of the diversity of bioactive peptide types and functional specificity. The study systematically elucidated the compositional differences of protein peptides between camel milk and cow milk, providing a theoretical basis and practical guidance for the development of novel dairy-based foods with precise nutritional functions, and contributing to the advancement of the relevant industries.

Coffee grounds, the major by-product generated during the production of instant coffee, are rich in galactomannan. Mannanase can hydrolyze this compound into mannose and manno-oligosaccharides with various functional activities, thereby effectively increasing the added value of coffee grounds. In this study, the β-mannanase gene (AnMan26) from Aspergillus niger was recombinantly expressed in the engineered A. niger strain FBL-B. The enzymatic properties of the enzyme were characterized, and it was then employed to hydrolyze coffee grounds for the production of mannose and manno-oligosaccharides. The results showed that the recombinant A. niger produced mannanase at an expression level of 1830 U/mL after high-density fermentation for 168 h. The optimum pH of the enzyme was 5.0 and the optimum temperature was 45 ℃. The enzyme remained stable within a pH range of 3.0~7.0 and at temperatures below 45 ℃. A combination of AnMan26 and α-galactosidase was used to hydrolyze the microwave-treated coffee grounds. After 8 h of hydrolysis, the hydrolysis rate of galactomannan in the coffee grounds reached 42.3%, with a hydrolysate yield of 20.3% coffee grounds. The main components of the hydrolysate were mannose (44.1%), mannobiose (2.5%), mannotriose (10.9%), and mannohexaose (1.5%). The excellent properties of AnMan26 enable the effective hydrolysis of coffee grounds to produce mannose and manno-oligosaccharides, providing both theoretical and practical basis for the high-value utilization of coffee grounds.

This study investigated the gene expression differences between the fruiting body and mycelium stages of Pleurotus ferulae through transcriptome sequencing and bioinformatics analysis, focusing on the molecular mechanisms underlying fruiting body development and polysaccharide biosynthesis. The results revealed that 6458 genes were co-expressed in both fruiting body and mycelium, while the mycelium exhibited a significantly higher number of unique genes (12218) compared to the fruiting body (1022), suggesting that fruiting body-specific genes predominantly drive morphogenesis and the biosynthesis of bioactive compounds. Further comparative analysis using the mycelium transcriptome as a control identified 5339 significantly differentially expressed genes (DEGs) (60 upregulated, 5279 downregulated) in the fruiting body transcriptome. These DEGs were enriched in pathways related to carbohydrate metabolism, energy metabolism (including oxidative phosphorylation and the TCA cycle), and genetic information processing, revealing a substantial activation of metabolic activity during fruiting body development. Furthermore, 9 polysaccharide biosynthesis-related pathways were pinpointed from 73 KEGG pathways, and 23 key enzyme genes were identified. These genes were primarily associated with pyruvate metabolism, starch and sucrose metabolism, glycolysis/gluconeogenesis, and amino sugar/nucleotide sugar metabolism, thereby delineating core metabolic nodes in polysaccharide biosynthesis. This study pioneered the molecular regulatory framework governing the development and polysaccharide biosynthesis in Pleurotus ferulae. It provided critical theoretical foundations and genetic resources for elucidating the synthesis mechanisms of bioactive polysaccharides, enhancing cultivation efficiency and processing adaptability for food applications, and developing molecular marker-driven quality improvement techniques. These findings laid a molecular foundation for functional food development (e.g., polysaccharide-based thickeners and nutritional enhancers) and the targeted breeding of high-value-added mushroom products tailored to the food industry.

This study investigated the degradation efficiency and enzymatic characteristics of two fungal enzymes—GsLiP (lignin peroxidase derived from Gelatoporia subvermispora) and CrMnp (manganese peroxidase derived from Ceriporiopsis rivulosa)—against deoxynivalenol (DON). Under optimized conditions of pH4.5 and 30 ℃, both enzymes exhibited significant DON-degrading activity, achieving degradation rates exceeding 50% within 24 h. Molecular docking analysis revealed strong binding affinities between the enzymes and DON, with binding energies of −34.78 kcal/mol for GsLiP and −33.38 kcal/mol for CrMnp, supporting their high degradation potential. DON cytotoxicity was significantly reduced following enzymatic treatment, as evidenced by a cell inhibition rate of less than 10% in Caco-2 cells at a DON concentration of 1 μg/mL. In a wheat matrix, GsLiP and CrMnp achieved degradation efficiencies of 23.07%±0.59% and 24.63%±0.20%, respectively. These findings underscore that GsLiP and CrMnp can effectively degrade DON under mild conditions, significantly reducing its toxicity, and highlight their potential applications in mitigating DON contamination in food safety and agricultural contexts.

This study investigated the synergistic fermentation of whole wheat sourdough using Latilactobacillus curvatus (Lc-39) and Wickerhamomyces anomalus (Wa-5). The systematic evaluation of fermentation characteristics was conducted by means of dynamic monitoring of microbial proliferation, pH, total titratable acidity (TTA), and nutritional components. The optimal freeze-drying protectant was screened based on bacterial survival rates and acid-producing capacity. Results demonstrated that synergistic fermentation with an initial inoculum ratio of Lc-39 to Wa-5 (L:Y=5:1) and Wa-5 at 10⁷ CFU/g achieved optimal fermentation activity. The matured sourdough exhibited superior physicochemical properties including a pH of 3.82 and total titratable acidity (TTA) of 13.41 g/kg. Notably, this treatment yielded the lowest amylose/amylopectin ratio (19.46%) alongside maximized functional properties: total antioxidant activity (0.34 μmol/g), flavonoid content (2.69 mg/g), total phenolic content (3.60 mg/g), amino acid concentration (911.72 μmol/g), and reducing sugar content (50.60 mg/g). Additionally, it achieved exceptional phytate degradation efficiency (98.37%), indicating enhanced nutrient bioavailability. The addition of 15% trehalose effectively preserved the viable bacterial count in whole wheat sourdough during freeze-drying, with survival rates of 83.38% for Lc-39 and 88.29% for Wa-5 strains. Following90 days of ambient storage, there was no statistically significant decrease in the acid-producing capacity and acidification rate of the freeze-dried sourdough starter. Whole wheat bread fermented with this freeze-dried sourdough starter culture achieved the highest overall sensory rating of 7.8 in comparative assessments, demonstrating superior organoleptic properties. This study provides critical technical fundamentals and microbial strain resources essential for advancing the development of highly active whole wheat sourdough starters.

To compare the difference in fungal community structure and sensory quality of high-temperature Daqu across different regions, PacBio small molecular real-time (SMRT) sequencing, electronic nose, and electronic tongue technologies were utilized to analyze the fungal groups, flavor, and taste quality of high-temperature Daqu collected from the Luzhou and Jining regions. Sequencing results revealed that the predominant fungal groups in high-temperature Daqu samples from both regions were consistent. Thermomyces lanuginosus, Aspergillus proliferans, and Thermoascus crustaceus were identified as dominant species. In Luzhou, their average relative abundances were 45.97%, 16.96%, and 11.96%, respectively, while in Jining, they were 39.50%, 15.86%, and 11.76%, respectively. LEfSe analysis indicated that Aspergillus subversicolor and Thermoascus aurantiacus could serve as biomarkers for high-temperature Daqu in Luzhou and Jining areas, respectively. Electronic nose analysis revealed significantly higher levels of aromatic components and sulfides in high-temperature Daqu samples from Luzhou (P<0.05), whereas hydride content was significantly lower (P<0.05). Additionally, electronic tongue analysis showed significantly higher richness of high-temperature Daqu abundance in Luzhou (P<0.05) and significantly lower bitterness relative intensity (P<0.05). Correlation analysis demonstrated clear relationships between dominant fungal species in Daqu and flavor and taste characteristics. This study provides data support to elucidate variations in high-temperature Daqu fungal communities and sensory attributes across different regions.

Bacillus subtilis H19, which inhibits Vibrio parahaemolyticus, was selected as the research object. In order to further study the properties and activity of the bacteriocin produced by B. subtilis H19, the fermentation supernatant of B. subtilis H19 was purified by crude extraction, chromatography and HPLC. MALDI-TOF was used to identify the molecular weight of bacteriocin. Combined with the third generation molecular sequencing technology, the functional genes of B. subtilis H19 were annotated by COG database, GO database and KEGG metabolic pathway. The drug resistance genes were predicted by ARDB database. The bacteriocin synthesis gene cluster was analyzed by antiSMASH software. The results showed that the final purification of bacteriocin BH19 was 460.73 times, the specific activity reached 307692.31 AU/mg, and the molecular weight was 1042.00 Da. The total length of B. subtilis H19 genome was 3595203 bp. The gene function annotation found that B. subtilis H19 had a strong ability in amino acid and sugar transport and metabolism, and contained several key bacteriocin transporter ABC proteins. After analysis, there was no antibiotic resistance gene in the whole genome, and a total of six bacteriocin synthesis gene clusters were obtained. Gene cluster 2 was NRPS gene cluster with a molecular weight of 1036.34 Da, which was 99.46% similar to the results of mass spectrometry, and the homology between gene cluster 2 and surfactin produced by Bacillus amyloliquefaciens was low, which was 82.00%. In conclusion, bacteriocin BH19 may be a new type of bacteriocin produced by B. subtilis H19. This study provides a reference for the development and application of B. subtilis H19 and its bacteriocin BH19 in the field of natural preservatives.

In this study, white kidney bean protein was utilized as a primary material to produce antioxidant peptides through a combined approach involving Bacillus subtilis fermentation and neutral protease treatment. The optimal processing conditions for peptide production were determined using single-factor experiments and response surface methodology, and the amino acid composition and the molecular weight distribution of the peptides were analyzed. Ultrafiltration was employed to isolate specific peptide fractions, and their antioxidant properties were assessed. The most promising antioxidant peptides were identified through liquid chromatography-tandem mass spectrometry (LC-MS/MS). Further investigation into the peptide's potential antioxidative properties was conducted through virtual screening, molecular docking, and molecular dynamics simulation. Results indicated that the ideal conditions for peptide formation were a fermentation temperature of 37.0 ℃, a fermentation period of 48.0 h, and an inoculum level of 5.0%. Under these conditions, the DPPH radical scavenging ability reached 76.12%±0.36%, and the peptide yield was 17.59%±0.16%. In WKBPs, the content of hydrophobic, basic, and acidic amino acids was relatively high, at 21.932%, 11.331%, and 20.583% respectively. The molecular weight distribution was predominantly below 3 kDa, and ultrafiltration showed that peptides with molecular weights under 3 kDa exhibited substantial antioxidant activity, as indicated by their DPPH, ABTS⁺, and hydroxyl radical scavenging rates, with IC₅₀ values of 0.307, 0.310, and 0.361 mg/mL, respectively. The total antioxidant capacity was measured at 0.66±0.0018 mmol Fe²⁺/g at a concentration of 1 mg/mL. Among the 6364 peptide sequences analyzed, three active pentapeptides (FGWGP, FGHPEW and FGPYF) were identified, each forming a stable complex with Keap1 protein through hydrogen bonds and hydrophobic interactions. Molecular dynamics simulations indicated that these peptides could bind tightly to Keap1, forming stable conformations. This study provides both a technical guide and a theoretical foundation for further exploration and development of white kidney bean proteins and antioxidant peptide-based products.

In order to enhance the flavor sensory attributes and quality stability of kombucha, utilization of specific strain based synthetic microbial communities (SMC) during the fermentation process was recognized as reliable strategy for kombucha production. In this work, tea fungus from three different origins of China were employed to isolate yeast and bacteria microbes suitable for SMC construction and kombucha fermentation. Based on the fermentation performance of each isolated strain, SMC was successfully reconstructed and employed for the kombucha fermentation process after optimization by response surface methodology (RSM) based on sensory scores of the fermented kombucha. A total of 12 microbial strains (8 yeast strains and 4 acetic acid bacteria strains) were isolated and identified from tea fungus of different regions, with two strains of Zygosaccharomyces bisporus (Y1-1 and Y3-2) and one strain of Gluconobacter oxydans (A3) were selected to reconstruct SMC for the production of raw Pu-erh tea kombucha. The RSM results showed that the optimal fermentation conditions were inoculation volume of 1%, sucrose concentration of 8%, tea concentration of 0.8%, and fermentation duration of 5 days, with the sensory score value of kombucha reached 8.38. The volatile flavor compounds of SMC fermented kombucha were determined by gas chromatography-mass spectrometry (GC-MS), the content of some key flavor compounds such as acetic acid and ethanol revealed to be 65.55±3.53 μg/L and 1.71±0.22 μg/L, respectively. Meanwhile, the total phenolic and flavonoid contents of the kombucha reached 1074.86 mg GAE/L and 1076.31 mg RE/L, respectively, with efficient in vitro antioxidant activity observed. Based on the selected autochthonous yeast and bacterial strains, the reconstructed SMC could provide scientific reference for improving the flavor sensory attributes and quality stabilization of fermented kombucha.

Objective: The preparation of liquid black garlic by lactic acid bacteria cooperative fermentation and the analysis of aroma components were studied. Methods: Fresh garlic was subjected to high-temperature enzyme inactivation at 180 ℃, then crushed and mixed with water. Different proportions of composite lactic acid bacteria were added for fermentation for a certain period of time. Liquid black garlic was prepared by high-temperature reaction at 80 ℃. The degree of browning, reducing sugar, total phenols, total acids, amino acid nitrogen content and DPPH·, ·OH scavenging rate were measured every two days using liquid black garlic (KB1、KB2) without bacterial fermentation as a reference, and the optimum conditions for preparing liquid black garlic were studied under the fermentation of complex lactic acid bacteria in different proportions, and the aroma components of liquid black garlic under these conditions were analyzed. Results: The best preparation conditions for liquid black garlic were determined as follows: The fermentation time was 9 min, the mass ratio of lactic acid bacteria S (Streptococcus thermophilus):B (Lactobacillus bulgaricus) was 3:1, and the maturation standard of black garlic was reached at 13 d. Under the same conditions, KB1 was used as the standard. At this time, the reducing sugar content was 1.20 times, the total phenol content was 1.82 times, the total acid content was 1.36 times, and the amino acid nitrogen was 1.21 times. DPPH· clearance and ·OH clearance were 1.37 times and 1.34 times, respectively. Compared with single lactic acid bacteria S and B, the thermal reaction was shortened by 2 d and 5 d, respectively. The analysis of aroma components showed that, compared with KB1, the content of thioether in liquid black garlic co-fermented by strains decreased by 54.17%, while the volatile aroma components of aldehydes and furan compounds increased by 47.98% and 6.18% respectively. The liquid black garlic basically had no garlic odor, and the aroma acceptability was better, with a sensory score of 91.38±0.98 points. Conclusion: The fermentation of liquid black garlic by complex lactic acid bacteria has a synergistic effect and can shorten the thermal reaction of black garlic, which has a good application prospect in the development and research of black garlic.

In this study, the effects of corn flour content, sea buckthorn pomace, yeast dosage, and fermentation time on the sensory evaluation of steamed bread were investigated. Based on single-factor experiments sensory scoring, a Box-Behnken experimental design was employed to optimize the formulation of sea buckthorn pomace-corn flour-steamed bread. Analyses were conducted on the quality characteristics, antioxidant activity, in vitro digestibility, and expected glycemic index (eGI) of the optimized product while using steamed bread without sea buckthorn pomace as a control. The results demonstrated that the optimal formulation was 100 g of medium-gluten wheat flour supplemented with 44% corn flour, 4% sea buckthorn pomace, and 1.5% yeast and a fermentation time of 50 min. The sensory score of steamed bread prepared with this formulation was 97.10, closely matching the predicted value of 97.29. Sea buckthorn pomace significantly influenced the specific volume, texture, and flavor of steamed bread. The optimized product contained 0.033 mg/g polyphenols and 0.21 mg/g flavonoids, with DPPH and ABTS⁺ radical scavenging rates of 23.15% and 54.46%, respectively. In vitro digestion tests revealed that incorporating sea buckthorn pomace reduced both the glycemic index value and starch digestion rate, yielding an expected glycemic index (eGI) of 71.87, classifying it as a medium-GI food. This study provides a theoretical reference for applying sea buckthorn pomace to steamed bread products.

In order to achieve a high-value utilization of pigeon blood, a by-product during the processing of meat pigeon, this study focused on the preparation of antioxidant and anti-aging peptides from pigeon blood through enzymatic hydrolysis. First, pretreatments of pigeon blood were adopted to help the hemoglobin in blood erythrocytes dissolve out. Then, different proteases were employed to enzymatically hydrolyze the hemoglobin in pigeon blood, and the DPPH and ABTS⁺ radical scavenging activity of the resultant hydrolysate, as well as the tyrosinase inhibitory activity were selected as screening indexes to optimize the enzymolysis conditions. The enzymatic hydrolysis process of active peptides in pigeon blood was optimized by using single-factor and orthogonal experiments. Result showed that ultrasonic treatment for 5 min at 100 W owned the highest dissolving hemoglobin content for 192.65 mg/mL, which indicating the best hemolysis effect. The DPPH and ABTS⁺ radical scavenging activity and tyrosinase inhibitory activity of hydrolysate obtained from pepsin treatment were all basically higher than those from other proteases, and the protein recovery was also relative higher, revealing pepsin as the most effective protease for the enzymatic hydrolysis. The optimum conditions for the preparation of antioxidant and anti-aging peptides from pigeon blood established: blood-to-water ratio at 1:1.2, protease addition at 12000 U/g, hydrolysis time at 4 h, hydrolysis temperature at 37 ℃, and pH at 2.0. Under this process, the tyrosinase inhibition rate of the obtained pigeon blood hydrolysate reached the highest, at 45.93%, and the ABTS⁺ scavenging rate was 83.84%. The hydrolysate was mainly consisted of peptides with molecular weight smaller than 5000 Da, accounting for 78.98% of the total. And the essential amino acids, hydrophobic amino acids, and antioxidant amino acids accounted for 42.01%, 38.62%, and 27.22% of the total amino acids, respectively, which indicated excellent nutritional value and antioxidant and anti-aging effects of the hydrolysate obtained from pigeon blood. All these provided a fundamental basis for the development of bioactive peptides from pigeon blood and the reutilization of meat pigeon processing by-products.

To explore the effect of mycosporine-like amino acids (MAAs) extracted from Sargassum sp. on the activity of tyrosinase, this study first employed single-factor and response surface optimization experiments to analyze the effects of several factors such as methanol concentration, liquid-to-solid ratio, extraction temperature and extraction time on the extraction of MAAs from Sargassum sp. An optimal extraction process for MAAs from Sargassum sp. was then established using the yield of MAA extracts and their inhibitory rate against tyrosinase activity as indicators. Further, thin-layer chromatography, ultraviolet spectroscopy, high-performance liquid chromatography, and spectrophotometry were used to conduct qualitative and quantitative analysis, in vitro antioxidant analysis, and anti-tyrosinase activity analysis of MAA extracts. And then, the inhibition mechanism of MAAs from Sargassum sp. on the activity of tyrosinase was determined through enzyme reaction kinetics analysis, copper ion chelation experiments, and tyrosinase fluorescence quenching experiments. The results showed that the appropriate extraction parameters for MAAs from Sargassum sp. were a temperature of 41 ℃, a liquid-solid ratio of 26 mL/g, a time of 2.6 h, and a methanol concentration of 31%. The yield of MAA extracts was 89.87±0.73 mg/g, and the IC₅₀ (half maximal inhibitory concentration) value of its inhibitory rate on the activity of tyrosinase was 2.23±0.32 mg/mL. MAA extracts from Sargassum sp. exhibited the capacity to scavenge DPPH (IC₅₀ of 0.17±0.06 mg/mL) and ABTS⁺ (IC₅₀ of 1.03±0.21 mg/mL) free radicals, and could chelate copper ions (with a half-chelation concentration of 0.70±0.21 mg/mL). The inhibitory effect of MAAs from Sargassum sp. on the activity of tyrosinase was a reversible and mixed-type inhibition. MAAs from Sargassum sp. possess the inhibitory activity against tyrosinase and can effectively block the melanin synthesis pathway. They have potential application prospects in preventing the enzymatic browning of fresh fruits, vegetables and beverages, as well as in preventing melanosis in shrimps.

In view of the serious threat of organophosphorus pesticide (OPs) residues to the environment and human health, it is important to develop a rapid, sensitive and enzyme-free detection method to solve the problems of existing technologies that rely on biological enzymes, high cost and complex operation. In this study, gold nanostars (AuNS) were synthesized by seed-mediated growth method, and platinum nanoparticles were loaded on their surface to prepare AuNS/Pt nanocomposites (AuNS@Pt). The synthesized AuNS@Pt exhibited oxidase-like activity, whose catalytic mechanism was elucidated through kinetic analyses. Capitalizing on the inhibitory effect of OPs on the active sites of AuNS@Pt, a novel colorimetric detection platform was developed. AuNS@Pt could efficiently catalyze the oxidation of TMB to generate blue products (characteristic absorption peak 652 nm). The adsorption of OPs (dimethoate, omethoate, malathion) inhibited its catalytic activity. The absorbance value was linearly related to the concentration of OPs within a certain range, and the limit of detection were 0.015, 0.022 and 0.050 μg/mL, respectively. The recoveries of spiked cabbage samples ranged from 85.6% to 103.2%, with relative standard deviation below 5.18%, which was consistent with the results of gas chromatography-mass spectrometry. The proposed method provides a new strategy for the rapid detection of OPs and is suitable for practical application in complex matrix samples.

This study aimed to construct a highly sensitive, reliable, and low-cost electrochemical sensor based on graphitic carbon nitride (g-C₃N₄) modified materials for efficient and convenient detection of purine content in edible mushrooms. The g-C₃N₄ material was fabricated through a high-temperature calcination method, and characterized by scanning electron microscopy (SEM), transmission electron microscopy (TEM), cyclic voltammetry (CV), and differential pulse voltammetry (DPV). The results indicated that the g-C₃N₄ material exhibited a two-dimensional sheet-like nanostructure, characterized by a high degree of graphitization, abundant N-functional group content, and a specific surface area of 61.35 m²/g. An electrochemical sensor (g-C₃N₄/GCE) was fabricated by modifying a glassy carbon electrode (GCE) with the composite material. Under optimal conditions (pH5.5, enrichment potential of 0.3 V, and enrichment time of 5 min), the peak current of the sensor demonstrated a favorable linear relationship with the concentration of xanthine. Within the low concentration range of 0.5~5 μmol/L, a linear relationship was established as Ipa=0.310C_XA+2.859 (where Ipa represented the peak current and C_XA denoted the xanthine concentration), with a coefficient of determination R²=0.990. In the high concentration range of 5~200 μmol/L, the linear relationship was determined to be Ipa=0.051C_XA+4.034, with R²=0.997. The minimum detection limit (LOD) was calculated to be 0.28 μmol/L. According to this sensor, the xanthine content in shiitake mushrooms, tea tree mushrooms, and wood ears were 307.50, 229.22, and 47.27 mg/100 g, respectively. Compared with the commonly used high-performance liquid chromatography method, the g-C₃N₄ electrochemical sensor exhibited good stability, with a relative standard deviation (RSD) of 1.45%~3.69%, and the operation was simple, which could be used for the detection of xanthine in edible mushrooms.

This study conducted a systematic analysis of the quality characteristics of different rapeseed varieties from the Hulunbuir region and established a comprehensive evaluation system. Ten rapeseed varieties were selected, and the differences among various quality indicators were examined. Comprehensive evaluation was performed using correlation analysis, principal component analysis, and cluster analysis, leading to the development of a quality assessment model. The results showed significant differences (P<0.05) in key quality indicators among the varieties, with coefficients of variation ranging from 3.07% to 91.67%. Substantial variation was observed in indicators such as sterols, vitamin E, and mineral elements, reflecting clear differences in nutritional composition among varieties. Correlation analysis revealed strong correlations between certain components. PCA extracted six principal components, explaining 85.330% of the total variance, effectively representing the majority of the original information. Among the tested varieties, Longyou 10 had the highest comprehensive score, followed by Qingza 7 and Qingza 15, which exhibited superior performance in oil content, mineral elements, and sterol composition. Cluster analysis divided the ten varieties into six groups, among which group I, consisting of Qingza 15, Qingza 7, and Longyou 10, demonstrated the best overall quality. Collectively, this study provides a reference for evaluating the quality of different rapeseed varieties in Hulunbuir and offers a scientific basis for the selection of superior varieties and the regional industrial development of rapeseed resources.

To compare the differences in volatile components between white pepper essential oil extracted by ultrasound-assisted steam distillation and traditional steam distillation, the two methods were used to prepare the essential oil in this study. Subsequently, combined with LLE, the sample was comprehensively analyzed using GC×GC-O-TOF-MS. Additionally, aroma extraction dilution analysis (AEDA) was conducted to screen for aroma-active compounds with a dilution factor (FD) of ≥32 for precise quantification, and their odor activity values (OAVs) were subsequently calculated. The results indicated that a total of 109 volatile odor compounds, including 49 terpenoids, 27 alcohols, 12 ketones, 7 aldehydes, 5 esters, and 9 other compounds, were identified in the two white pepper essential oils. By comparing the types and concentrations of volatile compounds in these oils, it was observed that ultrasound-assisted hydrodistillation exhibited effective extraction of terpenoids. Olfactory analysis detected odors from 41 aroma-active compounds in the two white pepper essential oils. The OAVs of aroma-active compounds, including 3-carene, myrcene, α-terpinene, (+)-limonene, p-cymene, caryophyllene, linalool, and terpinine-4-ol, in white pepper essential oils obtained through ultrasound-assisted hydrodistillation were all increased. These findings suggested that ultrasound-assisted hydrodistillation not only improves the extraction rate of white pepper essential oil but also effectively promotes the generation or release of aroma-active compounds. This study provides a methodology and insights for enhancing the flavor quality of plant essential oils extracted by traditional hydrodistillation.

This study aimed to develop a quick and accurate discrimination method to realize the identification of Chinese Huzhu Qingke Liquor (CHQL), and to provide reliable technical support for the quality control and authenticity identification of Qingke liquor. First, ultraviolet spectrum (UV) and near-infrared spectroscopy (NIR) were used to examine the spectral properties of CHQL, Other Brand Qingke Liquor (OBQL), and Non-Qingke Based Liquor (NQBL). Then, partial least square-discriminant analysis (PLS-DA), support vector machine (SVM), and random forest (RF) were established using UV, NIR single spectrum and UV-NIR fusion spectrum. Additionally, interval partial least squares (iPLS), variable importance of projection (VIP), and competitive adaptive reweighted sampling (CARS) were used respectively for extracting feature variables from spectra. The results showed that the fusion spectra could complement each other and improve the performance of the classification model. The feature variable screening method further improved the model performance and reduced the model complexity. The RF model constructed using the 78 optimal wavelengths filtered by the VIP technique had the best classification and prediction results, with 100% accuracy on both the training and test sets. In summary, the combination of data fusion strategy and chemometrics method can effectively enhance the model performance and realize the rapid discriminant analysis of Huzhu Qingke liquor.

In order to fill consumers' growing demands for healthy dried noodles and promote the high-quality development of the wheat flour industry, 16 types of wheat flours nationwide were selected as research subjects, 40 quality indicators were evaluated from three dimensions, including nutrition, processing and edible quality. The dried noodles produced with these wheat flour samples were further digested using an in vitro dynamic simulation digestion system, and then the key indicators and their value ranges of wheat flour that suitable for producing digestion-resistant noodles were identified through correlation analysis, principal component analysis, and cluster analysis. Results showed that the variation coefficients of quality indicators of these wheat flour samples ranged from 1.13% to 227.90%, indicating their more representative. According to correlation analysis and principal component analysis, the key indicators of wheat flour for dried noodles with resistant starch digestion were identified as B-starch content, ash content, flour particle size (10xx/11xx), dough development time, peak viscosity, and gelatinization enthalpy. Meanwhile the reference ranges for these key indicators were provided by cluster analysis, which were B-starch content of 10.15%~16.91%, ash content of 0.42%~0.73%, the mass ratio of flour with particle size (10xx/11xx) that was 6.06%~26.20%, dough development time of 4.20~15.00 minutes, peak viscosity of 1492.00~2697.00 cP, and gelatinization enthalpy of 1.34~2.85 J/g. This study can provide a theoretical reference for predicting the resistant-digestion quality of wheat flour for dried noodles and for developing nutritious and functional noodle products.

To evaluate the nutritional value of Fengjing pigs (FJ) and their F₁ hybrid generation, FJ, Duroc (American)×Fengjing pigs (DAF), Duroc (Norwegian)×Fengjing pigs (DNF), Pietrain×Fengjing pigs (PF) and Duroc×Landrace×Yorkshire pigs (DLY) were studied. After analyzing the amino acid and fatty acid nutritional indices, their nutritional values were thoroughly evaluated using principal component analysis. The results showed that the Σ_n-3polyunsaturated fatty acids were significantly higher in FJ and its hybrid combinations than in DLY, and the essential amino acid index (EAAI) was relatively high (86.32~90.66). Containing abundant characteristic amino acids, FJ exhibited the highest intramuscular fat content (4.77%), ΣPUFA (17.05%), and healthy fatty index (1.83). Among the different hybrid combinations, DNF had the highest characteristic amino acids content whereas DAF had the lowest atherogenic index (0.54) and thrombogenic index (1.31). PF exhibited the highest EAAI (90.66), nutritional index (20.63), and biological value (87.12), despite containing the least characteristic amino acids. Valine was identified as the first limiting amino acid of all five groups of pork samples. The order of comprehensive nutritional value score was: PF>DNF>FJ>DAF>DLY. In conclusion, FJ and its hybrid combinations are high-quality ingredients for PUFA intake, containing nutritious fatty acids and proteins, whereas PF is the hybrid combination with the highest comprehensive nutritional value.

The odor of enzymatic chicken broth is volatile, leading to reduced food quality. A microencapsulation system can be employed to protect the odor. In this study, enzymatic chicken broth was used as the raw material, and three different samples were prepared by spray drying technology: unencapsulated enzymatic chicken broth powder (EB), enzymatic chicken broth microcapsule powder (BPA) with pea albumin as the wall material, and enzymatic chicken broth microcapsule powder (BPAT) with pea albumin and aciculin as a composite wall material. The physical properties and structures of the different powders were compared, and the release characteristics of key odor compounds during storage and dissolution were investigated. The results indicated that, compared to the EB sample, the particle size and moisture content of the BPA and BPAT samples increased, while solubility slightly decreased. Specifically, BPA had the largest particle size (51.58±0.08 μm), whereas BPAT displayed the highest moisture content (6.14%±0.13%) and the lowest solubility (73.33%±2.88%). During storage, significant losses of key odor compounds were observed in the EB sample. In particular, 2-n-amylfuran and 1-octene-3-ol were not detected at the start of storage. In contrast, the BPA and BPAT samples formed an odor-encapsulating microcapsule system, which effectively maintained a high retention and stable release of odor compounds. For example, the release of hexanal in the BPA sample after dissolution increased by 3.67 times, reaching 7396.94 μg/L. The BPA samples exhibited protective effects on most of the selected key odor compounds, whereas the BPAT samples demonstrated better retention of 1-octene-3-ol. Additionally, the odor released from the powder before dissolution was significantly lower than that released after dissolution, suggesting that most odor compounds were effectively confined within the powder matrix. In conclusion, this study has demonstrated that the microcapsule system formed by pea albumin and aciculin could reduce odor evaporation, providing a new theoretical basis for the microencapsulation of enzymatically hydrolyzed chicken powder and the protection of its characteristic odor substances.

To investigate the effects of various freezing methods on the quality of frozen prepared abalone, steamed abalone was treated using −18 ℃ refrigerator freezing (RF_{−18 ℃}), −35 ℃ refrigerator freezing (RF_{−35 ℃}), −80 ℃ refrigerator freezing (RF_{−80 ℃}), liquid nitrogen freezing (LNF_{−80 ℃}), and immersion freezing (IF_{−30 ℃}). The freezing rates, physicochemical properties, and volatile components of abalone stored at −18 ℃ for 30 days were measured. The results showed that the times taken by abalone to pass through the maximum ice crystal zone were 81 min (RF_{−18 ℃}), 39 min (RF_{−35 ℃}), 31 min (RF_{−80 ℃}), 5 min (LNF_{−80 ℃}), and 13 min (IF_{−30 ℃}), respectively. Both LNF_{−80 ℃} and IF_{−30 ℃} groups effectively shortened the entire freezing period and were more efficient than RF in inhibiting the formation of TBARS and TVB-N. Abalone treated with LNF_{−80 °C} and IF_{−30 °C} exhibited a more compact microstructure. During frozen storage, the contents of nonanal and hexanal in abalone increased, leading to a stronger fishy odor. However, rapid freezing could delay the oxidation of lipids and proteins, thereby slowing down the deterioration of quality. Both LNF_{−80 ℃} and IF_{−30 ℃} effectively maintained the quality of abalone during the freezing process. However, from the perspective of energy consumption and equipment investment, IF_{−30 ℃} demonstrated higher cost-effectiveness. The findings of this study provide important theoretical and practical references for the selection of freezing technologies in the abalone processing and prepared dishes industries.

In this study, in order to investigate the storage stability of rapeseed oil prepared by cellulase-assisted ethanol aqueous extraction processing (C-EAEP), the experimental design of C-EAEP oil, heat-treated C-EAEP oil, traditional hot-pressed oil, and tertiary commercial oil were used as research objects. and stored under accelerated oxidative conditions for 28 d. Changes in the physicochemical indexes, vitamin E contents, fatty acid compositions, and volatile flavour compositions of the four groups of samples were measured every 7 d during the storage cycle. The results showed that the C-EAEP process significantly improved the storage stability of rapeseed oil. During the storage period, the increase in peroxide value and acid value of C-EAEP oil on day 28 was lower than that of conventional hot-pressed oil and tertiary commercial oil, and the retention of total vitamin E was higher, among which the α-V_E content of the unheat-treated C-EAEP oil maintained more than 40 mg/100 g on day 28, which was significantly higher than that of the control group (P<0.05). In addition, the rate of oxidative degradation of unsaturated fatty acids (e.g., oleic acid and linolenic acid) was lower in C-EAEP oil, and the total unsaturated fatty acid content was stable at 87.24%~88.65% after storage, which was higher than that of traditional hot-pressed oil and tertiary commercial oil. Fatty acid composition analysis showed that the content of C18:1 in C-EAEP oil changed from 28.21% to 28.47% after 28 days of storage, which was lower than that of tertiary commercial oils and traditional hot-pressed oils, whereas the content of C18:1 in heat-treated C-EAEP oil was significantly increased to 30.39%~30.86% (P<0.05) and the content of erucic acid (C22:1) was reduced, with better health attributes. Flavour analysis showed that the low temperature process inhibited the production of nitriles (2-butenenitrile) in the thioglycoside degradation products of C-EAEP oil, but the heat treatment activated the enzymatic reaction, which led to the enrichment of pyrazines (2,5-dimethylpyrazine) and furans (2-pentylfuran), with the contents of 9.23% and 5.13% in the late stage of storage, respectively, which conferred a stronger baking flavour of the oil. The oil had a stronger roasted flavour. Electronic nose analysis further showed that in the pre-storage period, the response values of heat-treated C-EAEP oil to the PA/2 and P70/2 sensors were higher than those of the other three groups of rapeseed oils, and in the late storage period the response values of heat-treated C-EAEP oil to the PA/2, P70/2 and T30/1 sensors were significantly increased to produce a richer amount of alcohols, organic amines, aromatic compounds, etc., with enhanced flavour. In conclusion, the C-EAEP process effectively preserved the natural antioxidant components of the oils and fats through low-temperature enzymatic hydrolysis to improve storage stability, and the heat treatment could enhance the organoleptic quality by regulating the formation of flavour substances on this basis. It provides an important theoretical reference for the commercial development of C-EAEP rapeseed oil, and has an important role in promoting the development of high-quality rapeseed oil and the industrial application of green oil extraction process.

This study aimed to optimize a new efficient and safe thawing method for frozen beef, and maintain its sensory and edible quality. The frozen beef was used for the test material, the traditional low-temperature thawing (4 ℃, RH 65%~73%) treatment was set as the control (CK). The treatments were the variable temperature and high humidity (2~6~2 ℃, RH 90%) combined with four different low-voltage electrostatic fields (the distances between the partition plates were 0, 25, 30, and 35 cm, respectively). The thawing effects of variable temperature and high humidity combined with low voltage electrostatic field (V-L) of the beef were investigated. The influence on the protein oxidation were analyzed on the basis of screening the appropriate treatment. The results showed that the variable temperature and high humidity combined with different low-voltage electrostatic fields had a certain thawing effect, the treatment of 2~6~2 ℃, RH 90% combined with V-L 30 was the best. Compared with CK, the thawing time was shortened by 27.30%, the juice loss rate was reduced by 25.21%, a^* value was increased by 7.75%, and the malondialdehyde content was decreased by 36.17%. It was conducive to maintain the myofibril structure, significantly slowed down the degree of the protein cross-linking degradation of the beef, the carbony content was reduced by 50%, the sulfhydryl content was increased by 38.40%, and at the same time, it inhibited the oxidative denaturation of the beef proteins, enabled it keep a relatively high denaturation temperature and denaturation enthalpy. The result provides a new idea for the optimization and upgrading of the beef thawing technology in production, and offers a scientific basis for its application and promotion.

To investigate the effect of low-temperature plasma-activated water (PAW) on the storage quality of postharvest Dendrocalamus brandisii (D. brandisii) shoots, using low-temperature plasma at 160 V and 160 Hz, preparation of PAWs (PAW₁, PAW₂, PAW₃) at 1, 2, and 3 min, the effects of PAW on the total number of colonies, enzyme activities and related physicochemical indexes of D. brandisii shoots after harvest were analyzed. The results showed that compared to the CK group (distilled water treatment), PAW could inhibit the respiratory intensity of fresh-cut D. brandisii shoots, reduce the loss of total phenols and flavonoids, delay the decline in soluble protein, soluble sugar, vitamin C content. PAW₁, PAW₂, and PAW₃-treated D. brandisii shoots at the 18th day of storage, the activity of phenylalanine ammonia-lyase decreased by 3.00, 5.25 and 3.90 U/g (P<0.05). On the 12th day of storage, peroxidase activity decreased by 5.91, 10.16 and 7.94 U/g (P<0.05). On the 30th day of storage, the cumulative synthesis of cellulose and lignin decreased by 6.66, 24.19 and 10.59 mg/g (P<0.05) and 1.27, 2.49 and 1.20 mg/g, respectively (P<0.05). This study provides some theoretical basis for the application of PAW technology in the field of preservation and processing of D. brandisii shoots.

This study aimed to investigate the major metabolites of Tolypocladium sinense fermentation broth (TSFB) and evaluate its in vitro antioxidant activity, as well as its ability to alleviate hydrogen peroxide (H₂O₂)-induced oxidative stress in mouse hippocampal neuronal cells (HT22). Ultra-high performance liquid chromatography-mass spectrometry (UHPLC-MS) was employed for untargeted metabolomic analysis of TSFB. An antioxidant evaluation system combined with Western blotting was used to assess the antioxidant effects of TSFB and its influence on the expression levels of superoxide dismutase 1 (SOD1), nuclear factor erythroid 2-related factor 2 (Nrf-2), superoxide dismutase 2 (SOD2), and heme oxygenase-1 (HO-1). The results revealed that detected 2745 metabolites from TSFB, primarily composed of lipids and lipid-like molecules, organic acids and derivatives, and organoheterocyclic compounds. The dominant bioactive constituents included sphingosine, citric acid, and phytosphingosine, which exhibited the highest relative peak areas. In vitro antioxidant assays demonstrated that TSFB possessed strong free radical scavenging capacity. In the oxidative stress cell model, the results showed that both low and high doses of TSFB treatment significantly increased cell survival rates (P<0.001). Meanwhile, oxidative stress markers such as MDA content, LDH levels, and relative ROS levels were significantly reduced (P<0.05), while the antioxidant capacity indicator GSH-Px levels were significantly elevated (P<0.05). Additionally, the high-dose TSFB group notably increased SOD levels (P<0.01). Both low- and high-dose TSFB treatment groups significantly upregulated the protein relative expression of Nrf-2, HO-1, and SOD1 (P<0.05), and the high-dose group further significantly increased SOD2 protein relative expression (P<0.001). This study systematically analyzed the major metabolites and bioactive components of TSFB, elucidating its antioxidant mechanisms and highlighting its potential therapeutic applications.

Objective: To investigate the mechanism of Osmanthus fragrans ethanol extract (OFE) in ameliorating dyslipidemia via modulation of gut microbiota dysbiosis and enhancement of reverse cholesterol transport (RCT) in hyperlipidemic mice. Methods: Hyperlipidemic mice models were established by feeding a high-fat diet for 6 weeks, they were divided into five groups: normal control, model, OFE low-dose, OFE high-dose, and simvastatin groups. After 5 weeks of oral administration, body weight, fasting blood glucose, and liver index were measured. Serum lipid and oxidative stress levels, key proteins levels in the RCT pathway were measured. Hepatic histopathological changes were observed by HE staining, and gut microbiota diversity and compositional changes in feces were analyzed using 16S rRNA high-throughput sequencing. Results: OFE could reduce liver index and blood glucose levels in model mice (P<0.01); decrease serum levels of triglyceride (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) levels (P<0.05 or P<0.01 or P<0.001), while elevating high-density lipoprotein cholesterol (HDL-C) levels (P<0.01); reduce malondialdehyde (MDA) levels (P<0.01) and enhance superoxide dismutase (SOD), catalase (CAT), and total antioxidant capacity (T-AOC) levels (P<0.05, P<0.01, or P<0.001). Additionally, OFE ameliorated hepatic steatosis, suppressed inflammation, and mitigated cellular damage. It upregulated serum levels of ATP-binding cassette transporter A1 (ABCA1) and apolipoprotein A1 (ApoA-Ⅰ) (P<0.001) and modulated gut microbiota diversity while reducing the Firmicutes to Bacteroidota (F/B) ratio (P<0.05). Conclusion: OFE exhibited potential therapeutic effects in hyperlipidemic mice by attenuating lipid accumulation and oxidative stress levels, as well as improving dyslipidemia, which might be associated with its ability to enhance cholesterol reverse transport (RCT) and ameliorate gut microbiota dysbiosis.

Objective: To evaluate the therapeutic potential of human milk oligosaccharides (HMOs) in mitigating age-related intestinal barrier dysfunction using D-galactose-induced aging mouse model. Methods: Aging was induced in mice via chronic intraperitoneal administration of D-galactose (450 mg/kg body weight [BW]) for 8 weeks. Concurrently, mice were orally administered HMOs—2'-fucosyllactose (2'-FL), 3'-sialyllactose (3'-SL), and lacto-N-neotetraose (LNnT)—at a dose of 500 mg/kg BW daily. After 8 weeks, the body weight changes, intestinal organ indices, oxidative stress levels, intestinal permeability, colonic morphology, and the proliferation and differentiation capabilities of stem cells in mice were measured and analyzed. Results: Following HMOs intervention, aging model mice demonstrated a pronounced recovery of intestinal health, with organ indices exhibiting a significant increase of 27.16%~33.74% (P<0.05). Serum superoxide dismutase activity increased significantly by 34.82%~99.83% (P<0.001), while malondialdehyde content decreased by 46.21%~61.79% (P<0.05 or P<0.01). Intestinal barrier integrity was reinforced, with FITC-dextran permeability decreasing by 48.45~62.84% (P<0.05 or P<0.01). Histological analyses revealed remarkable regenerative effects on colonic architecture, including significant increased in crypt number, crypt depth, proliferating cell nuclear antigen (PCNA)-positive cell counts, and cell differentiation (P<0.05 or P<0.01). Conclusion: HMOs intervention, particularly with 2'-FL, significantly enhanced the proliferation and differentiation capabilities of intestinal stem cells in D-galactose-induced aging mice. It improved the atrophy of colonic crypt morphology, strengthened the intestinal mucus barrier, and reduced intestinal permeability, thereby ameliorating the aging intestinal barrier.

This study investigated the therapeutic mechanism of oyster polysaccharide (OPS) on type 2 diabetes mellitus (T2DM). A T2DM mouse model was established through high-fat diet combined with intraperitoneal injection of streptozotocin (STZ). The experimental mice were divided into six groups: normal control (NC), model control (MC), low-dose OPS (OPS-L), medium-dose OPS (OPS-M), high-dose OPS (OPS-H), and positive control (metformin, MET). Comprehensive evaluations were conducted, including blood glucose and lipid profiles, hepatic and renal histopathology, 16S rDNA-based gut microbiota analysis, and untargeted fecal metabolomics. Compared to the MC group, the OPS-L and OPS-M groups exhibited significant reductions in fasting blood glucose (FBG), fasting serum insulin (FINS), and homeostatic model assessment of insulin resistance (HOMA-IR) (P<0.01, P<0.001), along with increased body weight (P<0.05). Serum levels of triglycerides (TG), total cholesterol (TC), and low-density lipoprotein cholesterol (LDL-C) were reduced to varying degrees, with alleviated hepatic and renal tissue damage. Notably, the OPS-M group demonstrated the most pronounced hypoglycemic effects. OPS treatment modulated gut microbiota composition in T2DM mice, restoring α- and β-diversity indices toward NC group levels. Serum metabolomics revealed alleviated metabolic pathways involving histidine metabolism, alpha-linolenic acid metabolism, and ketone body synthesis/degradation. Correlation analysis identified significant associations between differential bile acid metabolites and specific bacterial taxa, particularly g_Muribaculaceae and g_Rikenellaceae_RC9_gut_group. This study indicates OPS ameliorates T2DM in mice through mechanisms potentially linked to gut microbiota modulation, fecal metabolite regulation, and alterations in serum bile acid profiles.

Objective: Astragali Radix (AR) is a traditional Chinese medicinal herb that has been reported to have both medicinal and dietary applications. In this study, fermentation with Lactiplantibacillus plantarum NX-1 was employed to enhance the antioxidant and anti-inflammatory properties of AR, while also investigating its influence on the composition of AR. Methods: The enhancement of fermentation on antioxidative and anti-inflammatory activities in AR was assessed using in vitro free radical scavenging assays and a lipopolysaccharide (LPS)-induced zebrafish inflammation model. Meanwhile, the antioxidative and anti-inflammatory bioactivities and total phenol content of fermented AR (FAR) were compared with the AR processed via traditional hot water extraction. Following this, untargeted metabolomics was employed to analyze compositional differences of AR before and after fermentation. Results: Fermentation significantly improved the antioxidant capacity and total phenol content of AR (P<0.05), that significantly increased DPPH and superoxide anion scavenging activities. Compared to the AR processed by water extraction, FAR had a better antioxidant performance in vitro and higher total phenol content (P<0.05). In the zebrafish experiment, FAR significantly inhibited neutrophil recruitment (P<0.05) and reduced nitric oxide (NO) and reactive oxygen species (ROS) levels in zebrafish model of inflammation. FAR gave a better performance in elimination of excess NO and ROS as compared to water-extracted AR (P<0.05). The untargeted metabolomics analysis between AR before and after fermentation revealed that fermentation significantly increased the level of multiple compounds with potential antioxidant and anti-inflammatory activities, including garcinol, syringaldehyde, ellagic acid, bixin, sibiricose A6, 3,4-dihydroxyphenylpropanoate, 4-acetoxyphenol, isorhamnetin3-O-rutinoside and p-coumaric acid. Conclusion: Fermentation with L. plantarum NX-1 could significantly improve the antioxidative activity, anti-inflammatory activity and total phenol content of AR. The enhancement could be attributed to the increasement on relative abundance of bioactive compounds by fermentation, suggesting the significant advantages of fermentation as compared to traditional water extraction in AR processing.

Oilseeds serve as a vital source of fats, proteins, and natural active ingredients, and effective drying and storage are critical for their secure supply. Radio frequency heating technology, with its advantages of deep penetration, rapid heating, is widely used in the field of oilseed drying and storage. This article first introduces the basic principles of radio frequency heating technology and its application advantages in the field of drying and storage. It also analyzes the factors affecting radio frequency heating of oilseeds. Secondly, it provides a comprehensive analysis of the application of radio frequency heating technology in oilseed drying, pest control, sterilization and toxin degradation in recent years, highlighting that the main technical challenge remained the issue of uneven heating. The article suggests that future research should encompass the entire oilseed industry chain to explore radio frequency combined heating methods, to understand the impact of radio frequency heating on the intrinsic quality of oilseeds, and to clarify the mechanisms behind pest and mold control. Finally, it reviews the research progress of simulation analysis in improving the uniformity of radio frequency heating of oilseeds, revealing the laws of mass and heat transfer and the dynamics in pests and molds during radio frequency treatment. It points out that future research should expand the scope of oilseed studies. While focusing on improving the uniformity of radio frequency heating, more emphasis should be placed on the simulation analysis of pest and mold eradication by radio frequency heating, and the optimization of the eradication process. This will provide theoretical support for improving the industrial application of radio frequency heating technology in the field of oilseed drying and storage.

Hawthorn (Crataegus pinnatifida) is a plant of the Rosaceae family and is widely distributed in China as one of the medicinal and edible plants. The fruits, leaves, seeds and roots of hawthorn could be used as medicine, extracts for medicinal and edible use due to its various medicinal and edible value. Because hawthorn is rich in flavonoids, polyphenols, organic acids, polysaccharides and other nutritional active ingredients, it has a variety of beneficial biological activities, such as lipid-lowering, antioxidant, anti-inflammatory, antitumor and intestinal flora regulation activities. Therefore, hawthorn has been widely used in the fields of medicine, functional foods and chemical industries. Microbial fermentation has the unique advantages of improving the sensory flavor of raw materials, enriching nutrients, and enhancing functional properties. It plays an important role in the processing and utilization of dual-purpose medicinal-edible materials like hawthorn. In recent years, with the continuous development of hawthorn deep processing technology, the application of microbial fermentation technology in hawthorn products has also been continuously deepened. This paper first briefly summarizes the types of hawthorn fermentation products, then introduces the fermentation strains and process characteristics of hawthorn fermented products, and finally concludes their active components and functional activities. The purpose of this review is to provide a reference for the utilization and deep processing of hawthorn fermented products and promote the development of the hawthorn industry.

Resistant starch (RS), a type of starch that resists digestion in the small intestine but undergoes fermentation in the large intestine, exhibits prebiotic properties and a low glycemic index. In recent years, RS has garnered significant attention due to its potential health benefits. This review focuses on the preparation of cereal-based resistant starch and its impact on the edible quality and digestibility of reconstituted rice. Various preparation methods, including physical, chemical, enzymatic, and dual modifications, have been developed for cereal RS, each with distinct characteristics. The incorporation of RS in reconstituted rice not only enhances its textural properties and heat resistance but also significantly improves its digestive resistance and reduces the glycemic index, making it more suitable for individuals with diabetes or those requiring blood sugar control.

Flavonoids are a class of natural products that include flavonoids, flavanones, and flavonols, which are found widely in nature and have a diverse range of important physiological activities, including antioxidant and anti-inflammatory properties. In recent years, an increasing number of studies have revealed the ameliorative effects of flavonoids on different ocular diseases, including ocular surface diseases, glaucoma, age-related macular degeneration, and diabetic retinopathy. In this paper, the recent progress in basic research on flavonoids interventions for ocular diseases is summarized, which have indicated that flavonoids may have a certain eye-protective effects, for which the main mechanisms of action have been identified as the antioxidant defense, modulation of anti-inflammatory and immune responses, and regulation of cell apoptosis. This review provides a theoretical basis for elucidating the mechanisms underlying the eye-protective effects of flavonoids, as well as a scientific basis for further research and development on flavonoids, and also indicates the potential direction of future research.

Medium and long chain triglycerides (MLCTs) are a kind of structured lipids with special physical and chemical properties and nutritional functions, which contain both medium chain fatty acids (MCFAs) and long chain fatty acids (LCFAs). Since the first patent of MLCTs edible oil and related products are launched by Nisshin OilliO Corporation in Japan in 2002. The MLCTs industry has undergone a transformative developmental history over two decades. The acidolysis process is applicable for the production of MLCTs products with relatively high added value. Composite enzyme design and novel reaction systems including the reverse micelles and the Pickering emulsions have gained significant research attention as emerging approaches. Fixed-bed reactors currently represent the most promising enzymatic equipment for the synthesis of industrial-scale MLCTs, though intensified investigations on industry implementation are still required. Molecular distillation demonstrates superior separation efficiency and product purity, positioning it as the most industrially viable purification technology, but its widespread application necessitates technological advancements to address inherent limitations of high capital investment and energy intensity. While conventional analytical methodologies including gas chromatography (GC), high-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD), and ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) remain practically effective, future efforts shall prioritize establishing the triacylglycerols molecular databases for liquid chromatography-mass spectrometry to achieve precise qualitative and quantitative analysis of triglycerides isomers. Standardization works urgently require the establishment of authoritative national standards and certified analytical protocols to regulate MLCTs industry development. From the perspectives of the products and applications, strategic priorities shall encompass 1) the market education and promotion activities, 2) the innovative product development and application, 3) studying on the interaction mechanisms of nutrient substances, and 4) the fundamental research in the metabolic pathway. These efforts will establish a robust scientific foundation for advancing the commercialization and application of MLCTs products in the food industry.