To clarify the effects of extrusion parameters on the quality and beany flavor of high-moisture extruded textured soy protein (extruded protein), soy protein isolate, soy protein concentrate, and low-temperature defatted soybean meal (SBM) were used as raw materials. The effects of SBM addition, extrusion temperature, cooling temperature, screw speed, feeding speed, and moisture content on anisotropy, texture properties, degree of texturization (DT) and key beany flavor compounds for extruded protein were systematically investigated. In addition, correlation analyses were conducted between these parameters and the DT and the concentration of key beany-flavor compounds in the extruded protein. The results indicated that the extrusion input parameters significantly influenced its quality characteristics and beany flavor of extruded protein. Optimal extrusion conditions were 40% SBM, extrusion temperature of 150 ℃, cooling temperature of 60 ℃, screw speed of 360 r/min, feeding speed of 10 kg/h, and moisture content of 60%, respectively. The extrude protein produced under each optimal parameter exhibited enhanced surface smoothness, a brighter color, and improved textural properties and DT, while maintaining relatively low concentrations of key beany flavor compounds. Correlation analysis indicated that cooling temperature had the strongest impact on DT (P<0.05), and a negative correlation was observed between DT and key beany flavor compounds. Molecular docking confirmed potential non-covalent interactions between extrude protein and key beany flavor compounds. These findings indicated that targeted modulation of extrusion parameters can enhance fiber formation while controlling beany flavor, providing guidance for the industrial production of low-cost, high-quality PBMA.

This paper aimed to explore the application potential of konjac gum in composite plant protein vegetarian ham sausage. The konjac gum, soy filiform protein, peanut protein concentrate and gluten were used as main raw materials to prepare vegetarian ham. A systematic study was conducted on its properties, including moisture distribution, texture, protein secondary structure, cooking loss rate, sensory quality, color, and microstructure. Additionally, the influence of konjac gum on the dynamic rheological properties and Zeta potential of the composite plant protein gel system was analyzed. The results demonstrated that when the addition level of konjac gum was 1%, the proportion of immobile water in composite plant protein vegetarian ham sausage was higher (reaching 97.54%); the cooking loss rate was 4.3% lower than that of the control group; the hardness increased from 471.698±37.123 g to 694.691±2.276 g, which was more suitable for taste; the protein secondary structure was more ordered, and the content of β-sheet significantly increased from 39.71%±7.61% to 43.70%±2.86%; the ham had better color brightness and redness; the micro-network structure was more uniform and dense; and the sensory evaluation obtained a higher score (90 points). In addition, at the 1% konjac gum addition level, the konjac gum-composite plant protein gel system had the highest G' value and the lowest G'' value; the absolute value of Zeta potential increased from 8.34±0.60 mV to the maximum value of 13.78±0.31 mV, indicating that the gel system had better stability. In conclusion, an appropriate addition of konjac gum could significantly improve the moisture distribution, texture and sensory quality of composite plant protein vegetarian ham sausage, which is conducive to maintaining good quality stability in the process of processing and storage.

To address the increasing prevalence of dysphagia associated with global population aging and to enhance the safety and palatability of food for affected individuals, this study aims to develop 3D-printable composite hydrogels based on pea protein (PP) in combination with various polysaccharides for the creation of easy-to-swallow foods. κ-Carrageenan (Car), corn starch (CS), and sodium alginate (SA) were respectively combined with PP to prepare three types of composite inks (PP-Car, PP-CS, and PP-SA). The rheological properties, textural characteristics, printability, and swallowing suitability of the hydrogels were systematically investigated. Results showed that all three composite inks exhibited shear-thinning behavior and good thixotropic recovery, making them suitable for extrusion-based 3D printing. With increasing concentrations of polysaccharides, the viscosity and storage modulus (G') of the printing inks significantly increased, along with the hardness of the resulting hydrogels. Specifically, the hardness values of PP-1.5% Car-G, PP-15.0% CS-G, and PP-1.5% SA-G were 626.49, 790.67, and 287.85 g, respectively, indicating enhanced gel structure. 3D printing tests demonstrated that the PP-Car and PP-CS inks produced constructs with well-defined structures and clear textures, showing superior structural integrity compared to the PP-SA system. In terms of swallowing properties, all hydrogels met the criteria of Level 7 as defined by the International Dysphagia Diet Standardisation Initiative (IDDSI), corresponding to regular, easy-to-chew textures. This study successfully developed three plant protein-based composite hydrogel systems with good 3D printability and swallowing performance, providing a reference for the personalized development of easy-to-swallow foods using 3D printing technology.

This study investigated the effect of the composite ratio of mung bean protein (MBP) and wheat gluten (WG) on the gel properties and structure of their gel system. The effects on the water-holding capacity, textural properties, rheological properties, secondary and tertiary structure, and microstructure of the heat-induced (95 ℃, 30 min) composite gels were analyzed by regulating the mass ratio of the two (MBP:WG was 10:0, 9:1, 8:2, 7:3, 6:4, and 5:5, respectively). The results showed that compared to pure MBP, the gel strength and densification of the composite gels could be significantly improved by the addition of WG in appropriate amounts, especially when the mass ratio of MBP and WG was 7:3, which showed the best water-holding capacity (97.15%) and springiness (0.98) of the gels (P<0.05). This was mainly attributed to the enhancement of disulfide bonds, while the FTIR spectral analysis showed that the protein secondary structure was transformed from α-helix to β-sheet structure under this ratio, which was conducive to the construction of a stable gel network structure. In conclusion, the rational regulation of the ratio of MBP to WG can significantly improve the structural and functional properties of the composite protein gel system, which provides the theoretical basis and technical support for the application of plant proteins in the structural design of high-quality foods.

This study investigated the effects of enzymolysis combined with carboxymethylation or acetylation modification on the chemical composition, structure, physicochemical properties, and hypoglycemic activity of oil palm kernel expeller dietary fiber. The results demonstrated that both composite modification methods rendered the microstructure of oil palm kernel expeller dietary fiber more loose and porous. Fourier transform infrared (FT-IR) spectroscopy confirmed the successful introduction of carboxymethyl and acetyl groups via chemical modification, and the stretching vibration of the absorption peak around 3400 cm⁻¹ indicated that the composite modifications disrupted the hydrogen bonds in the fiber. After enzymolysis combined with carboxymethylation and enzymolysis combined with acetylation, the soluble dietary fiber content of oil palm kernel expeller fiber increased significantly from 4.00% to 16.14% and 12.85% (P<0.05); water-holding capacity rose from 2.06 g/g to 5.72 g/g and 4.15 g/g; water-swelling capacity increased from 1.01 mL/g to 3.58 mL/g and 2.46 mL/g; viscosity increased from 4.08 cP to 13.90 cP and 7.71 cP; glucose adsorption capacity enhanced from 1.84 μmol/g to 3.99 μmol/g and 4.53 μmol/g; and glucose diffusion inhibition capacity improved from 16.32% to 38.18% and 25.15%, respectively. In addition, for the oil palm kernel expeller dietary fiber treated with enzymolysis combined with carboxymethylation, its α-amylase inhibitory activity (19.41%) was increased by 0.43 times compared with that of the unmodified fiber, while the activity of the oil palm kernel expeller dietary fiber treated with enzymolysis combined with acetylation was not improved. In conclusion, enzymolysis combined with either carboxymethylation or acetylation could enhance the physicochemical properties and hypoglycemic activity of oil palm kernel expeller dietary fiber to a certain extent, with enzymolysis combined with carboxymethylation yielding the best results. This thus expands its application potential in the food industry.

This study investigated whether selenium-containing peptides derived from selenium-rich black beans exert inhibitory effects on α-amylase and evaluated their potential hypoglycemic activity in vitro. Selenium-rich black beans from Guangxi, China, were used as raw materials, and selenium-containing peptides were screened and synthesized through a combination of single-factor experiments, response surface methodology, and peptidomics analysis. Four peptides—Se-MetLP, Se-MetIP, TLTSe-MetLR, and Se-CPSFGQ—were identified and evaluated for their α-amylase inhibitory activity. Among the four peptides, Se-MetIP exhibited the highest inhibitory effect, achieving an inhibition rate of 70.58%±2.21% at a concentration of 4 mg/mL, whereas TLTSe-MetLR showed the lowest half-maximal inhibitory concentration (IC₅₀) of 0.47 mg/mL, indicating superior inhibitory potency. Based on their strong α-amylase inhibitory activity, Se-MetIP and TLTSe-MetLR were selected for further investigation of inhibition mechanisms using circular dichroism spectroscopy, isothermal titration calorimetry, and molecular docking analyses, and their in vitro hypoglycemic effects were subsequently evaluated in a hyperglycemic HepG2 cell model. Circular dichroism analysis revealed that peptide binding induced conformational changes in α-amylase, characterized by increased β-sheet content and reduced β-turn and random coil structures, suggesting alterations in the enzyme spatial conformation. Isothermal titration calorimetry demonstrated that peptide-enzyme interactions were exothermic. Molecular docking results showed that the binding free energies of Se-MetIP and TLTSe-MetLR with α-amylase were −5.399 and −6.401 kcal/mol, respectively, with van der Waals forces and hydrogen bonding as the dominant stabilizing interactions, complemented by hydrophobic effects. Furthermore, cellular assays demonstrated that Se-MetIP and TLTSe-MetLR significantly enhanced glucose consumption and promoted glycogen synthesis in insulin-resistant HepG2 cells, thereby improving glucose utilization. Overall, selenium-containing peptides from black beans effectively inhibit α-amylase activity and exhibit in vitro hypoglycemic potential, providing a theoretical basis for the development of hypoglycemic peptides from selenium-rich black beans.

This study investigated the physicochemical and digestive properties of glycated tilapia scale collagen peptides (G-TSCP) reacted with galactooligosaccharides (GOS) under different thermal processing conditions (80, 100, 120 ℃). The glycation degree was evaluated through analysis of colorimetric parameters (ΔE), pH variation, fluorescence intensity, grafting degree, and furosine level. Structural characterization was performed using Fourier transform infrared spectroscopy (FTIR), while digestibility was assessed through in vitro simulated gastrointestinal digestion coupled with size exclusion chromatography (SEC). Thermal processing analysis revealed significant time-dependent alterations (P<0.05): grafting degree (9.58%±0.23%), ΔE values (4.39±0.13), and fluorescence intensity (502803±8089 Rfu) reached maximum levels at 100 ℃/60 min treatment, while the most pronounced pH reduction (7.55±0.03) occurred at 120 ℃/20 min processing. Significantly positive correlations were observed between grafting degree and ΔE (r=0.83, P<0.01) and fluorescence intensity (r=0.77, P<0.05), while pH was negatively correlated with these parameters (r=−0.81, P<0.01; r=−0.87, P<0.01). Secondary structure analysis indicated that glycation-induced conformational changes were characterized by the decrease of β-turn content (from 46.5% to 24.6%) and the increase of random coil structures (from 12.4% to 33.6%) under the processing condition of 120 ℃/20 min when compared to native TSCP. Digestibility assessments demonstrated that G-TSCP exhibited lower hydrolysis degree (from 22.18% to 68.8%) when compared to native TSCP (P<0.05), with the 120 ℃/20 min processed sample showing minimal intestinal digestibility (6.65%±0.18%). SEC analysis revealed that thermal processing at both 100 ℃ and 120 ℃ significantly enhanced the ratio of 1000~5000 Da fractions in G-TSCP, showing higher proportions than unmodified TSCP. Under optimal heating conditions (100 ℃/40 min), the glycated tilapia scale collagen peptide (G-TSCP) exhibited a grafting degree of 8.07% and a furosine content of 5.83 μg/100 mg TSCP, indicating moderate glycation. Compared to native TSCP, G-TSCP demonstrated significantly reduced gastrointestinal hydrolysis (10.27%) (P<0.05), suggesting enhanced digestibility resistance. These findings reveal that controlled thermal glycation can modulate collagen peptide structure and attenuate digestion, providing a potential strategy for designing sustained-release bioactive peptide formulations.

To enhance the bioavailability of phytosterols and investigate the role of soybean oil bodies in hydrophobic bioactive compound delivery systems, this study utilized whey protein isolate (WPI) and soybean oil bodies (SOBs) as interfacial particles to prepare whey protein isolate-soybean oil body emulsions (WOE) for phytosterol delivery. The effects of varying pH and ionic concentrations on the particle size, Zeta potential, and rheological properties of WOE were investigated systematically, as well as the changes in microstructure, free fatty acid release rate, and phytosterol bioavailability of WOE during the simulated digestion process. The results demonstrated that WOE was an oil-in-water emulsion formed by adsorption of WPI and SOBs at the oil-water interface. At pH4, the Zeta potential of WOE approached 0, indicating that the isoelectric point of WOE was close to 4. WOE exhibited greater stability under alkaline conditions. The rheological results showed that WOE exhibited non-Newtonian fluid properties at different pH and NaCl conditions, and G' was larger than G" at frequencies from 0.1 to 100 Hz, and WOE had an elastic-dominated gel property. During the simulated digestion phase in vitro, the number of large lipid droplets in the WOE gradually decreased as the digestion time increased. During the simulated intestinal fluid digestion, trypsin degraded the fat within the emulsion droplets and released free fatty acids, and the fat droplet size of WOE gradually decreased from 16.85 μm to 7.25 μm, and the release of free fatty acids reached 75.45 μmol/mL in less than 90 min, and the phytosterol bioavailability consistently increased to 72.23%, which was higher than that of free fatty acid release (38.45 μmol/mL) and phytosterol bioavailability (48.08%) in the pure soybean oil group, indicating that WOE had good digestive properties and improved phytosterol bioavailability. This study provides a theoretical reference for hydrophobic bioactivities delivery systems, as well as a basis for the application of novel emulsion systems in food, dietary supplements and drug delivery.

In order to clarify the effects of alkaline covalent binding, enzymatic covalent binding and free radical covalent binding of soybean lipophilic protein (LP) to chlorogenic acid (CA) on the conformational and functional properties of proteins and the mechanism of binding. Accordingly, this study comprehensively employed particle size and Zeta potential analysis, electrophoresis, multispectral techniques, differential scanning calorimetry, rheology, scanning electron microscopy, and antioxidant activity assays to characterize the molecular weight, secondary and tertiary structures, thermal stability, rheological properties, and antioxidant capacity of the complexes under different preparation conditions. The results demonstrated that the polyphenol binding rate of LP increased based on free radical, base and enzyme conditions, and particle size and the absolute values of Zeta potential were higher than those of LP. The content of free amino group and sulfhydryl group decreased, but the content of disulfide bond increased, with the most significant changes observed in the enzymatic complexes. The introduction of CA shifted the electrophoretic bands of LP upward, and the subunits in the LP molecule were denatured into small molecular subunits, with progressively more significant denaturation of the free radical complexes, the alkaline complexes, and the enzymatic complexes. The free radical complexes, enzymatic complexes and alkaline complexes had sequentially increased ionic bonding content and sequentially decreased hydrophobic force compared to LP. The results of circular dichroism and Fourier infrared spectroscopy indicated that CA was successfully complexed with LP, and the two were mainly connected through C-N/C-S bonds, with an elevated content of random coils and a reduced content of β-sheets and β-turns in the complexes, and the most significant changes in the secondary structure of the alkali complexes. The intrinsic fluorescence results indicated that the enzymatic complex exhibited the strongest fluorescence quenching effect, followed by the alkali complex. The surface hydrophobicity of the complexes decreased, and that of the alkaline complexes was the lowest. The thermal stability and rheological properties of the complexes, especially the alkaline complexes, were enhanced. The incorporation of CA resulted in more protrusions and pores on the surface of LP, and the microscopic morphology of the free radical complexes, the enzyme complexes, and the alkaline complexes became more homogeneous and dense. The antioxidant capacity of the LP-CA covalent complexes increased after digestion. The free radical complexes possessed the strongest antioxidant capacity, while the enzymatic complexes had the weakest antioxidant capacity. This study can provide a theoretical basis for the application of LP-CA complexes as functional ingredients and the development of CA-containing soy protein products.

To investigate the photoisomerization mechanism of astaxanthin (AST), the types and contents of Z-configuration in photocatalytic conversion of AST were analyzed by HPLC and Q value method. Additionally, the AST configuration was optimized and frequency analysis was performed using density functional theory (DFT). Thermodynamic, kinetic, and energetic parameters of all-E- and Z-AST isomers were further calculated. The results demonstrated that 9-Z- and 13-Z-isomers were predominantly generated under photocatalysis, with the 13-Z content (17.72%) being significantly higher than 9-Z (13.57%) (P<0.05). Upon illumination, neutral AST molecules generated diradicals, facilitating bond twisting. All-E AST exhibited the smallest frontier orbital energy gap, promoting its transition from the ground state to the excited state, and subsequent isomerization into other configurations. Gibbs free energy analysis revealed the following stability order of AST isomers: all-E>9-Z>13-Z>15-Z, basically consistent with experimental observations. Moreover, the activation energy for all-E→9-Z conversion was higher than for all-E→15-Z/13-Z, while single-Z→double-Z isomerization required significantly higher energy than all-E→mono-Z conversion. Notably, the 13-Z-isomer formation rate was about 4-fold and 100-fold higher than that of 15-Z> and 9-Z, respectively. The negligible tunneling effect during mutual transformation explained the scarcity of multi-Z-isomers in experiments and the predominance of 13-Z over 9-Z AST. Collectively, these findings elucidate the controlled generation mechanism of AST isomers and establish a theoretical framework for carotenoid isomerization.

This study investigated the effects of dynamic high-pressure microfluidization (DHPM) on the structural characteristics and bioactivity of polysaccharides extracted from Dictyophora indusiata (DIP). The physicochemical properties, molecular weight, monosaccharide composition, and Fourier transform infrared (FTIR) spectral features of DIP were systematically analyzed following DHPM treatment. Antioxidant and anti-inflammatory activities were evaluated using DPPH·, ABTS⁺·, and ·OH scavenging assays, ferric ion reducing antioxidant power (FRAP), and an lipopolysaccharide-induced RAW264.7 macrophage inflammation model. Compared with the group that did not undergo DHPM treatment, DHPM treatment significantly increased the polysaccharide yield and total polysaccharide content, by 4.87-fold and 1.23-fold, respectively (P<0.01). It also markedly reduced the weight-average molecular weight and extremely significantly increased the glucose content in the monosaccharide composition (P<0.001), without altering the primary structure, which remained pyranose ring-based. Additionally, DHPM-treated DIP demonstrated enhanced antioxidant activity, including improved scavenging ability of DPPH·, ABTS⁺·, and ·OH and greater ferric ion reducing power. The DHPM treatment also significantly downregulated IL-6 and TNF-α expression in LPS-stimulated RAW264.7 cells (P<0.05), indicating stronger anti-inflammatory activity. In conclusion, DHPM-assisted extraction effectively improves the yield and functional properties of DIP by reducing molecular weight and modifying monosaccharide composition. These findings provide valuable insights for optimizing the extraction and functional utilization of DIP.

This study investigated the impact of a combination of dynamic high pressure microfluidization (DHPM) and cellulase treatment on the structural and physicochemical properties of pea dietary fiber-caffeic acid (PDF-CA) complex. The experimental model involved subjecting PDF-CA to DHPM, followed by the addition of cellulase, with the objective of examining how the combination of DHPM and cellulase influenced the structure and physicochemical properties of PDF-CA. Scanning electron microscopy (SEM) and particle size analysis revealed that the application of DHPM in conjunction with enzyme treatment led to a reduction in the size of the particles in the samples. The surface of the samples exhibited a rough and loose texture, and agglomeration occurred at an enzyme concentration of 3%. Fourier infrared (FT-IR) and X-ray diffraction (XRD) spectroscopy indicated that the modification did not induce any alterations in the crystal structure of PDF-CA. Additionally, no novel functional groups were detected, although the degree of crystalline order diminished. Compared to untreated samples, modified PDF-CA exhibited improved water- and oil-holding capacities, as well as improved glucose and cholesterol adsorption capacities. Water and oil retention significantly increased at a treatment pressure of 60 MPa with two cycles and an enzyme concentration of 1%, rising from 6.4 g/g and 7.9 g/g to 8.9 g/g and 11.1 g/g respectively, representing increases of 39.1% and 40.5%. The glucose adsorption capacity showed the most pronounced increase after a single treatment at 60 MPa with 3% enzyme concentration, rising from 3.9 mg/g to 13.6 mg/g with an increase of 248.7%. The most significant improvement in cholesterol adsorption capacity was observed after three 60 MPa treatments at a 1% enzyme concentration, with increases from 6.6 g/g (pH2) and 6.7 g/g (pH7) to 14.5 g/g and 13.2 g/g representing respective increases of 119.7% and 97.0%. In summary, the combined use of DHPM and enzymatic modification effectively improved the physicochemical properties of PDF-CA, providing theoretical support for its application in modification and processing of dietary fibre-polyphenol complexes.

This study aimed to investigate the enrichment effect of cold atmospheric pressure plasma (CAPP) combined with V_B6 and V_C on gamma-aminobutyric acid (GABA) content enrichment of purple kidney bean germination. The purple kidney beans were used as raw materials. The effects of different concentrations of V_B6 and V_C on the GABA enrichment of germinated beans treated with cold atmospheric pressure plasma as well as the activities of related metabolic enzymes were investigated. The results demonstrated that the method of cold atmospheric pressure plasma treatment with V_B6 and V_C promoted the enrichment of GABA in sprouted purple kidney beans. The GABA enrichment content reached 10.05±0.93 mg/g at 72 h of germination when treated with the CAPP combined with 0.25 mg/mL V_C. The GABA enrichment content reached 10.09±0.06 mg/g at 72 h germination when treated with CAPP combined with 0.5 mg/mL V_B6. Analysis of enzyme activities of germinated purple kidney beans at 72 h revealed that CAPP, V_B6 and V_C treatments enhanced glutamate decarboxylase (GAD) activity while partially suppressing polyamine oxidase (PAO) activity. The combination of CAPP with V_B6 and CAPP with V_C for the germination of purple kidney beans both enriched GABA by enhancing the activity of GAD and suppressing the activity of GABA transaminase (GABA-T). The result showed that the treatment condition had a promotion effect on the enrichment of GABA in the germination of kidney beans, and established a theoretical foundation for the production of high GABA rich food.

In order to compare the differences in typical characterization of bovine milk exosomes between raw milk and liquid dairy products processed by different processing technologies, and to investigate the effects of production process and gastrointestinal digestion on the characterization and transport capacity of bovine milk exosomes, this study selected raw milk, commercial pasteurized milk and ultra-high temperature instantaneous sterilized (UHT) milk as research subjects. The gastrointestinal digestion process was simulated using the international INFOGEST in vitro digestion model. Bovine milk exosomes were isolated using isoelectric precipitation combined with ultracentrifugation. Comprehensive characterization of exosomes was performed by measuring total protein concentration with a BCA protein assay kit, observing morphology by transmission electron microscopy, analyzing particle size distribution by nanoparticle tracking analysis, and detecting specific protein markers (CD9, CD63, and TSG101) by western blotting. Additionally, the uptake of exosomes by bovine mammary epithelial cells (MAC-T) and rat intestinal epithelial cells (IEC-6) was visualized by confocal laser scanning microscopy. The results showed that the total protein concentration of exosomes isolated from equal volumes of raw, pasteurized and UHT milk increased sequentially with significant differences (P<0.05). Exosomes derived from raw milk exhibited significantly larger particle sizes than those derived from pasteurized and UHT milk (P<0.05), whereas no regular pattern was observed in particle size changes induced by simulated gastrointestinal digestion. Both production process and gastrointestinal digestion reduced the integrity of exosomal surface proteins to varying degrees, with UHT milk exosomes showing only weak expression of TSG101 and CD63. All three specific protein markers became undetectable after digestion. Fluorescent tracer experiments revealed no significant differences in the uptake efficiency of bovine milk exosomes by two target cell types (IEC-6 and MAC-T), and exosomes subjected to processing or digestion were still non-specifically internalized by these cells. This study demonstrated that production process and gastrointestinal digestion significantly compromised the characteristic properties of bovine milk exosomes but did not entirely abolish their transport capacity, providing a theoretical foundation for the development of functional dairy products.

Emulsified sausages are widely popular due to their rich nutrition and good flavor, but they have quality issues such as high fat and sodium content, and a tendency to lose moisture easily during cooking. In the study, KCl was substituted for NaCl at sodium reduction levels of 0%, 20%, and 30%. Additionally, yeast protein was used to replace fat in emulsified sausage at ratios of 10%, 20%, 30% and 40%. The texture, color, water distribution, sensory attributes, and volatile flavor compounds of sausages were then analyzed. Results indicated that elasticity, cohesiveness, and resilience of yeast protein emulsified sausages were highest at 10% fat substitution and no sodium reduction. Maximum hardness, chewability, and elasticity were achieved at 20% fat substitution and 20% sodium reduction. However, reducing sodium by 30% significantly decreased these texture parameters compared to the control. The water distribution results showed that under no sodium reduction and 20% sodium reduction conditions, the bound water content in yeast protein emulsified sausages was significantly higher than in the control. However, under 30% sodium reduction, free water content in yeast protein emulsified sausages was significantly higher than in the control. Electronic tongue analysis revealed that the addition of yeast protein enhanced umami and richness while reducing saltiness. In conclusion, the appropriate yeast protein substitution ratios were 10% under no sodium reduction and 20% under 20% sodium reduction. The textural and sensory qualities of yeast protein emulsified sausages with 30% sodium reduction were lower than those of the controls, suggesting a sodium substitution ratio below 30% for yeast protein emulsified sausages.

In order to improve the rehydration characteristics of instant dry rice noodles, the effects of adding pregelatinized glutinous rice starch (PGRS) on the gelatinization, pasting and rheological properties of rice flour and the structure, food quality and starch digestibility of the instant dry rice noodles made of the rice flour were investigated. The results showed that adding 2%~8% PGRS reduced the gelatinization onset temperature of the rice flour by about 2.9 ℃, increased the enthalpy by more than 24%, increased the pasting viscosity by more than 6%, and weakened or enhanced the elasticity of the paste gel. When the addition amount of PGRS was 4%, the rehydration time was shortened to 280 s, and the texture and sensory quality remained good. When the addition amount of PGRS was ≤6%, the digestion resistance of instant dry rice noodles was enhanced, and the content of resistant starch (RS) increased by more than 33%. Therefore, the addition of PGRS could improve the rehydration characteristics of instant dry rice noodles and increase its RS content. This study provided a reference for applying PGRS to improve the quality of rice products.

This study used tilapia myofibrillar proteins (MP) as the base material, corn oil as the oil phase, and incorporated corn starch (CS) to construct emulsion gels, aiming to investigate the effects of pregelatinized CS at varying temperatures (25, 40, 60, 80, and 100 ℃) on the microstructure, particle size, rheological properties, stability and 3D printing properties of the emulsion gels. The findings demonstrated that increasing the pregelatinization temperature of CS significantly enhanced both the storage modulus (G') and apparent viscosity of the emulsion gel. The most pronounced improvement was observed when the pregelatinization temperature of CS was 60 ℃ (CS60). Raman spectroscopy analysis indicated that no covalent interactions were formed between MP and pregelatinized CS. Gel strength analysis further revealed that hydrogen bonding and hydrophobic interactions were the dominant intermolecular forces stabilizing the emulsion gel. This suggested that the starch molecules released from pregelatinized CS could form a denser three-dimensional network with MP through these intermolecular interactions. In addition, the 3D printing results showed that higher CS pregelatinization temperatures improved the texture of the emulsion gel, with CS60 exhibiting the highest printing precision. Overall, this study elucidated the underlying mechanism whereby pregelatinized CS enhanced the properties of MP-based emulsion gels and provided a theoretical basis for optimizing MP gel performance and 3D printability through starch modification.

In order to promote the high-value utilization of walnut green husk and provide a theoretical basis for its application as emulsifiers, foaming agents, and antioxidants, this study employed electron beam irradiation (EBI) at various doses (0, 5, 10, 25, and 50 kGy) to pretreat walnut green husk. The structural characteristics, physicochemical properties, and functional activities of the alkali-extracted polysaccharides were analyzed and compared following treatment. The results demonstrated that, compared to untreated walnut green husk polysaccharides, those subjected to low-dose EBI (5 kGy) exhibited the highest molar ratio of xylose (16.31%), molecular weight (80.43±2.37 kDa), particle size (145.99±4.64 nm), and water/oil retention capacity (40.61 g/g, 83.08 g/g). Polysaccharides from walnut green husk treated with moderate doses (10 and 25 kGy) showed significantly enhanced uronic acid content (35.69%±0.14%, 36.02%±0.37%), exceptional thermal stability (melting points of 84.87 ℃ and 86.63 ℃), emulsion activity (emulsification index: 14.41 m²/g and 13.64 m²/g), and ABTS⁺/DPPH free radical scavenging capacities (scavenging rates of 77.00% and 85.47% at 10 kGy, respectively). High-dose EBI (50 kGy) treatment of walnut green husk polysaccharides resulted in the highest foaming ability (56.67%), though other functional activities were somewhat reduced. Considering the properties of walnut green husk polysaccharides, this study concludes that 10 kGy is the optimal irradiation dose.

This study aimed to explore the potential application of probiotics for the safe removal of zearalenone (ZEN) from feed by screening and validating the ZEN transformation capability of a soil-derived Bacillus subtilis strain 23830. Critical fermentation parameters were systematically optimized to maximize ZEN removal efficiency. The structural characterization and in vitro toxicity profile of biotransformation products were analyzed using ultra-high performance liquid chromatography/quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS) and HepG2 cytotoxicity assays. The strain was further evaluated for practical application through fermentation trials on corn by-products. Key findings revealed that ZEN-transforming proteases were predominantly localized in the intracellular fraction. Under optimal transformation conditions (2% inoculum [1×10⁷ CFU/mL], 37 ℃, pH7.0, 12 h incubation), a ZEN removal rate of 60.47%±2.18% was achieved. Structural analysis identified zearalenone-14-sulfate (ZEN-14-Sulf) as the primary metabolite, which demonstrated significantly reduced cytotoxicity compared with the parent compound. In practical applications, the strain exhibited differential detoxification efficiencies across substrates: 15.67%±0.64% (corn germ meal), 19.22%±2.35% (corn gluten feed), 30.71%±0.79% (corn protein powder), and 45.44%±2.73% (corn slurry). The Bacillus subtilis strain 23830 characterized in this study represents a promising microbial candidate for feed detoxification, enabling both effective ZEN reduction and low-toxicity biotransformation. These findings advance the development of probiotic-based strategies for mycotoxin mitigation in agricultural systems.

To obtain lactic acid bacteria (LAB) with aroma-producing capabilities for application in mustard fermentation, traditional isolation and culturing methods were employed to screen presumptive LAB strains from fermented vegetables. Aroma-producing LAB were selected using sniffing test and diacetyl content analysis. Growth and fermentation characteristics of the strains were studied, and they were inoculated into mustard juice to analyze volatile aroma components. The results showed that: A total of 67 LAB strains were isolated, from which 5 aroma-producing strains were screened. Based on morphological, physiological, biochemical, and 16S rDNA molecular identification, strains LJ036, LJ065, QT038, and JC091 were identified as Lactiplantibacillus plantarum, while JC045 was identified as Weissella hellenica. LJ065 and QT038 exhibited stronger acid-producing capabilities. QT038 grew well at pH3.5, showed slightly higher salt tolerance, and demonstrated good temperature tolerance. LJ036 exhibited the strongest antibacterial effect against Staphylococcus aureus. LJ065 possessed the highest nitrite degradation ability, with a degradation rate of 94.45%. HS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography-mass spectrometry) identified 52 volatile compounds. The fermented groups contained higher levels of alcohols, aldehydes, and ketones. Among them, the QT038, LJ065, and LJ036 fermentation groups showed higher acetoin contents of 4.27, 3.11, and 3.80 μg/mL, respectively. Cluster heatmap analysis revealed higher levels of volatile components such as (Z)-2-hexen-1-ol, damascenone, (Z)-3-hexen-1-ol, 2-ethylphenol, and linalyl acetate in QT038, LJ065, and LJ036 fermented mustard juice, imparting more intense floral, fruity, and herbaceous notes to the mustard greens. Comprehensive evaluation indicated that QT038, LJ065, and LJ036 possessed favorable fermentation and aroma-producing characteristics and showed promise as potential starter cultures for inoculated fermentation of mustard.

Objective: The aim of this work was to purify and identify the β-glucanase active protein from the fermentation supernatant of Bacillus velezensis 2-6 which originated from mangrove, and to investigate the enzymatic characteristics of the purified β-glucanase active protein. Methods: The ammonium sulfate precipitation method and DEAE-Sepharose Fast Flow ion-exchange chromatography were used to purify the β-glucanase active protein from the supernatant of Bacillus velezensis 2-6. LC-MS/MS analysis was used to identify the purified protein. The enzyme activity of β-glucanase active protein was analyzed using DNS method. Thin layer chromatography was used to detect the degradation level of β-glucanase active protein on laminarin. Filter paper method was used to analyze the antibacterial activity of β-glucanase active protein on pathogenic microorganisms. Results: A protein with a molecular weight of approximately 45 kDa was obtained from strain 2-6 fermentation supernatant by 80% ammonium sulfate precipitation and DEAE-Sepharose Fast Flow ion-exchange chromatography, and the β-glucanase activity of this protein reached 36956.5 U/mg. The purified protein was deduced as glucuronic acid xylanase by LC-MS/MS which consisted of 423 amino acids and named as GxylE-v26. The optimal enzyme reaction temperature of GxylE-v26 was 60 ℃ and the optimal pH was 4. Low concentration of Fe²⁺ (1 mmol/L) could promote the enzyme activity of GxylE-v26 while medium (10 mmol/L) and high (100 mmol/L) concentration of Fe²⁺, Ca²⁺, Mg²⁺ and Ba²⁺ could inhibit the enzyme activity of GxylE-v26. GxylE-v26 could hydrolyze laminarin and exhibit inhibitory effects on the growth of Staphylococcus aureus and Pantoea ananatis. The inhibition zone diameters of 1 mg/mL GxylE-v26 against S. aureus and P. ananatis were 1 cm and 1.1 cm, respectively. Conclusion: A β-glucanase active protein, named GxylE-v26, was purified and identified from the fermentation supernatant of Bacillus velezensis 2-6 which derived from mangrove. GxylE-v26 was an acid enzyme which could tolerate a certain degree of high temperature and possess antimicrobial activity against Staphylococcus aureus and Pantoea ananas.

To investigate the structural characteristics of water soluble polysaccharides in the pulp of Annona squamosa L. (WPAS) and their antibacterial effects against foodborne pathogens, WPAS was extracted using ultrasound assisted extraction, then purified. Its structures were characterized using ion chromatography, high-performance gel permeation chromatography, infrared spectroscopy, Congo red assay, X-ray diffraction, Zeta potential analysis, and scanning electron microscopy. The results indicated that WPAS was a neutral polysaccharide composed mainly of arabinose as the primary monosaccharide, with an average molecular weight of 14.99 kDa, an amorphous structure, a porous network morphology on the surface, and good stability in solution. In vitro antibacterial assays revealed that at a mass concentration of 20 mg/mL, the antibacterial zone diameters against Bacillus subtilis and Pseudomonas aeruginosa were 20.34±0.75 mm and 10.21±1.47 mm, respectively, and minimum inhibitory concentrations of 12.50 mg/mL and 17.50 mg/mL, respectively. Antibacterial efficacy against Bacillus subtilis and Pseudomonas aeruginosa was evaluated using cell-membrane permeability assays and adenosine triphosphatase (ATPase) activity measurements. The results showed that WPAS disrupted bacterial cell membrane integrity and significantly inhibited ATPase activity, thereby exerting significant antibacterial effects. In summary, WPAS demonstrates significant antibacterial activity against Bacillus subtilis and Pseudomonas aeruginosa. These findings provide a theoretical foundation for the application of Annona squamosa L. polysaccharides in food preservation and functional product development.

Hyaluronic acid (HA) is a high-value glycosaminoglycan that is extensively utilized in the food, pharmaceutical, and cosmetic industries. In this study, to establish greener and more cost-effective methods for HA production, Pichia pastoris was employed as a cell factory to evaluate the feasibility of synthesizing HA from methanol, a C1 substrate. Initially, an HA biosynthetic pathway was designed, which was subsequently incorporated into P. pastoriscells. The production of HA was quantified and confirmed using liquid chromatography and mass spectrometry, thereby verifying the successful establishment of an engineered cell factory. Using this system as a basis, with a view toward enhancing HA yield, hyaluronic acid synthases from different sources were screened. The results revealed that the hyaluronic acid synthase seHAS, derived from Streptococcus equi subsp. zooepidemicus, was characterized by the highest efficiency. Using this synthase, an HA titer of 941 mg/L with a molecular weight of approximately 1100 kDa was obtained under shake flask conditions. In addition, the efficacy of selected high-activity HA depolymerases was assessed, and both exogenous addition and co-expression approaches were employed to analyze potential bottlenecks in HA production. It was found that the depolymerase FhChAC was highly expressed in P. pastoris, and regardless of whether it was exogenously supplied or co-expressed, HA polysaccharides accumulated on the cell surface were efficiently released and degraded to oligosaccharides, thereby contributing to a significant increase in overall HA yield. Based on these optimization steps, a final shake flask fermentation yield of 5.6 g/L of unsaturated disaccharide-form HA oligosaccharides was obtained. The findings from this study are expected to provide important theoretical insights and technical guidance for the engineering of P. pastoris to produce HA from methanol.

In order to investigate the optimal extraction process and anti-inflammatory activity of white kidney bean polypeptides (WKBPs), this study employed white kidney bean protein as raw material and hydrolyzed white kidney bean protein by ultrasound-assisted enzymatic hydrolysis, utilizing the inhibition rate of bovine serum protein degeneration as the index. We identified the optimal extraction process with a single-factor combined response surface method and separated the prepared white kidney bean crude peptides with ultrafiltration tubes of different molecular weights. This study determined the anti-inflammatory activity of various components in vitro, detected the optimal components by liquid chromatography-mass spectrometry (LC-MS/MS), and examined the anti-inflammatory peptide segments by virtual screening and molecular docking techniques. The results indicated that the inhibition rate of WKBPs on bovine serum protein denaturation was 86.57% under the conditions of 166 W ultrasonic power, 18000 U/g enzyme addition, 128 min enzymatic hydrolysis time, and 46 ℃ enzymatic hydrolysis temperature. After ultrafiltration, the components with Mw<1 kDa revealed good anti-inflammatory activity (bovine serum protein denaturation inhibition, hyaluronidase inhibition, and NO inhibition), and the IC₅₀ values were 1.181, 9.244 and 10.887 mg/mL, respectively. We detected 3306 peptides by LC-MS/MS, of which 73% were peptide sequences ranging from 3 to 10. Virtual screening Vina score with type and induced nitric oxide synthase (inducible nitric oxide synthase, iNOS) binding energy minimum peptide sequence of 4 peptide FFFR, molecular docking visualization findings demonstrated that 4-peptide FFFR could bind to the active site of iNOS via hydrogen bonding and hydrophobic interaction, thus exerting inhibitory effects. This study serves as a reference for further research on the anti-inflammatory activity of WKBPs.

Objective: To develop more palatable sea buckthorn-based products with broader consumer appeal, this study used whole sea buckthorn fruit powder to produce cookies. The formulation was optimized, and the flavor profile was investigated. Methods: Based on sensory evaluation, the cookie formulation was optimized using an orthogonal experimental design. Volatile compounds in the samples were analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity values (OAVs) were calculated to explore the characteristic aroma compounds of sea buckthorn whole fruit powder cookies. Results: The optimal cookie formulation, using low-gluten flour, included 6% sea buckthorn whole-fruit powder, 60% butter, 20% powdered sugar, and 20% milk. The cookies exhibited a uniform orange-yellow color, intact shape, dense texture, suitable sweetness, and a distinctive sea buckthorn flavor, with a sensory score of 75.33. The flavor consisted of ester compounds from sea buckthorn, imparting fruity, sweet, and green notes, and aldehydes and ketones from the base recipe, contributing to buttery aromas. The characteristic aroma compounds of sea buckthorn whole fruit powder cookies included nonyl acetate, isovaleric acid, hexanal, 1-octanol, and δ-octa lactone, which significantly contributed to their fruity, sweet, and plant-like aromas. The flavor profile of the cookies was formed through the interaction of multiple structurally similar compounds. Conclusion: This study optimized the formula of sea buckthorn whole fruit powder cookies through sensory evaluation, effectively improved their palatability, and further analyzed the flavor characteristics and key flavor substances of the products. This study provided theoretical support for the formulation optimization, flavor characterization, and potential industrial application of sea buckthorn whole fruit powder cookies.

To achieve high-value development and use of the abundant Cinnamomum camphora seed resources in China and screen the α-glucosidase inhibitor peptides derived from Cinnamomum camphora seed kernel (CCSK), the aim of this study was to produce α-glucosidase inhibitory peptides from CCSK by optimizing CCSK protein enzymatic hydrolysis conditions through single-factor experiments and orthogonal tests. Degree of hydrolysis (DH) and α-glucosidase inhibitory activity were used as evaluation indexes. Subsequently, the amino acid composition and in vitro antioxidant activity of the obtained α-glucosidase inhibitory peptides were analyzed. The results revealed that the following were the optimal conditions of CCSK protein enzymatic hydrolysis: papain as the hydrolase; substrate concentration of 2% (w/v), hydrolysis temperature of 55 ℃, pH of 6.0, hydrolysis duration of 2.0 h, and an enzyme addition of 16000 U/g. At these conditions, the DH of the obtained CCSK α-glucosidase inhibitory peptides was 26.81%, while their median inhibition rates (IC₅₀ values) on α-glucosidase, DPPH free radicals, and ABTS⁺ free radicals were 11.52, 5.42, and 0.64 mg/mL, respectively. This study provides a theoretical basis for production of α-glucosidase inhibitory peptides from CCSK.

To address the underutilization of blueberry pomace and the limitations of single-substrate fermentation, this study developed a novel composite substrate composed of oats and blueberry pomace. Ganoderma lucidum was employed in solid-state fermentation to enhance the production of bioactive compounds. A combination of single-factor experiments and Box-Behnken response surface methodology was used to systematically optimize material loading, inoculum size, and potassium dihydrogen phosphate supplementation for maximal triterpenoid synthesis. Untargeted metabolomics was conducted to identify differential metabolites before and after fermentation. The optimal fermentation conditions were determined to be a total material loading of 29 g, an inoculum size of 13% (v/w), and potassium dihydrogen phosphate addition of 0.1% (w/w), resulting in a triterpenoid content of 0.35%—a 1.3-fold increase compared to the unfermented substrate. The fermented product exhibited significantly enhanced antioxidant activity, with IC₅₀ values for DPPH, hydroxyl, and superoxide anion radicals reduced by 77.54%, 66.90%, and 56.92%, respectively (P<0.05). Furthermore, the inhibition rates against α-amylase and α-glucosidase increased by 1.10- to 1.57-fold relative to the unfermented substrate. Metabolomic analysis identified 106 differential metabolites across 18 categories, with 70 significantly upregulated, including nine terpenoids. KEGG pathway analysis indicated the activation of secondary metabolic pathways, particularly in terpenoid biosynthesis. These findings demonstrate that Ganoderma lucidum fermentation effectively enriches hypoglycemic bioactive components, offering a theoretical foundation for the high-value utilization of agricultural products and processing by-products.

Polysaccharides are the main bioactive constituents of Polygonatum cyrtonema. To screen lactic acid bacteria strains for their ability to enhance polysaccharide accumulation during Polygonatum cyrtonema Hua fermentation, optimize the fermentation process parameters, and evaluate the prebiotic potential of the fermented product. Twelve laboratory-preserved Lactiplantibacillus plantarum strains, originally isolated from traditional fermented foods, were used as starter cultures for P. cyrtonema fermentation. Initial single-factor experiments systematically evaluated the effects of four critical parameters: fermentation duration (0~6 d), inoculum size (0~9% v/v), shaking rate (0~200 r/min) and temperature (20~40 ℃) on polysaccharide content. To optimize the fermentation process of P. cyrtonema by response surface methodology (RSM) and assess the prebiotic activity of the lyophilized powder. The results showed that all L. plantarum strains could grow normally in nutrient-free P. cyrtonema medium, achieving peak biomass (1×10⁸ CFU/mL) within 24~48 h, followed by rapid decline. Strain L6 showed superior performance, increasing polysaccharide content by 25% after 48 h fermentation. RSM-derived optimal conditions (3.8 days, 2.5% inoculum, 35 ℃) produced a polysaccharide content of 1.30 mg/mL, achieving a 57.71% increase over the baseline (P<0.05). Analysis of the fermented polysaccharides revealed a notable increase in molecular weight, along with structural modifications in the pyranose rings. Specifically, the degradation of monosaccharides such as mannose and glucose was observed, while the levels of galactose and galacturonic acid increased significantly. Moreover, the fermented product significantly enhanced the growth of three probiotic strains: L. plantarum CICC22213, L. rhamnosus CICC22175 and L. casei FBKL1.3022. The production of primary short-chain fatty acids, lactic acid and acetic acid, was found to be biomass-dependent. These results demonstrated that strain selection coupled with process optimization can significantly improve polysaccharide accumulation in P. cyrtonema. The fermented product exhibits promising prebiotic properties, supporting its potential application in functional food development using this medicinal rhizome species.

Idesia polycarpa Maxim cake meal, a significant by-product of oil processing, was systematically investigated for the first time to develop an efficient preparation technology for total flavonoids. Using Idesia polycarpa cake meal as raw material, the ultrasound-assisted extraction process was optimized via response surface methodology, followed by purification with AB-8 macroporous resin and preliminary structural characterization of the extracts through LC-MS/MS. The antioxidant activities were comprehensively evaluated, including DPPH and ABTS⁺ radical scavenging capacities as well as reducing power (FRAP). The results showed that under optimal conditions (ultrasonic power: 400 W, extraction time: 70 min, liquid-to-material ratio: 50:1 mL/g), the total flavonoid yield reached 47.85±0.05 mg/g. Purification with AB-8 macroporous resin increased flavonoid purity to 39.06%±0.99%, while LC-MS/MS analysis identified seven characteristic flavonoid components, including quercetin and quercetin-3-O-glucoside. In vitro, antioxidant assays demonstrated that purified flavonoids exhibited enhanced DPPH radical scavenging activity (IC₅₀=0.057 mg/mL), representing a 33.7% improvement over unpurified extracts, with a FRAP value of 13.68 mmol/L at 2 mg/mL. The study confirms that the remarkable antioxidant capacity of Idesia polycarpa Maxim cake meal flavonoids is closely related to its characteristic components, highlighting the potential for valorizing this industrial by-product.

Objective: To analyze the differential metabolites of Qu Chenpi, and to provide the scientific basis for the aging mechanism, development, and utilization of Qu Chenpi. Methods: UPLC-MS/MS widely-targeted metabolomics technology was used to detect and analyze the chemical constituents of four kinds of Qu Chenpi aged one year, three years, five years and seven years. PCA and OPLS-DA statistical analysis methods were used to identify differential metabolites. Results: A total of 2019 compounds were identified. Main components were phenolic acids, flavonoids, terpenoids, and alkaloids. According to the VIP value greater than 1 and the P-value less than 0.05, 280 differential metabolites were screened. KEGG enrichment analysis revealed a total of 23 metabolic pathways associated with these significant differential metabolites. Notably, the significant differential metabolites were predominantly enriched in pathways related to Monoterpenoid biosynthesis, Tryptophan metabolism, Flavone and flavonol biosynthesis, Anthocyanin biosynthesis, and Tropane piperidine and pyridine alkaloid among others. The results of the analysis on the physiological effects of HMIDB showed the 13 flavor substances of phenethyl alcohol, 5-hydroxymethylfurfural, M-cresol, naringenin, 3-methylbenzaldehyde, dihydroactinidiolide, vanillin were the main material basis of Qu Chenpi change in the odor and taste. Conclusion: Widely-targeted metabolomics technology can be used to identify and analyze the chemical components of Qu Chenpi with high efficiency. It has established important technical foundation for researching the aging mechanism, development and utilization of Qu Chenpi.

This study aimed to systematically evaluate the impact of lactic acid bacteria fermentation on the nutritional composition and flavor quality of birch sap, providing a scientific basis for the selection of strains for fermented birch sap. Eight distinct strains of lactic acid bacteria were selected to ferment birch sap collected at various intervals. The study comprehensively analyzed alterations in physicochemical properties, antioxidant activity, amino acid composition, and volatile compounds of birch sap before and after fermentation. Results indicated chemical composition disparities in birch sap collected at different times, with early sap exhibiting higher sugar and acid levels, a more diverse array of volatile compounds, yet lower content of flavor amino acids compared to the late birch sap. The eight strains had good growth and metabolism in birch sap. After fermentation by the strains, the pH and reducing sugar content of birch sap decreased, while the total acid content increased. The antioxidant capacity of birch sap was enhanced. Through analysis using high-performance liquid chromatography, a total of 21 amino acids were detected in fermented birch sap. After fermentation, both sweet and bitter amino acid levels rose in early birch sap, contrasting with a decline in sweet amino acids and relatively stable bitter amino acid levels in late birch sap. The composition of volatile compounds was analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. A total of 46 volatile compounds were detected in birch sap, with both the variety and quantity of volatile compounds experiencing significant enhancement post-fermentation. Notable variations in quality transformations were observed in birch sap collected at different time points following fermentation. The changes in total acid content, reducing sugar content, amino acid composition, and volatile compounds of fermented birch sap collected in early sap were more significant. Principal component analysis revealed distinct quality differences between fermented and unfermented birch sap. A comprehensive review shows that lactic acid bacteria fermentation can enhance the flavor quality of birch sap, and Lactiplantibacillus plantarum BB16 is considered the optimal fermentation strain.

This study evaluated the processing suitability of crabapple by investigating the correlation of changes in physiological and nutritional quality of 'Huang Taiping' with different storage period upon the quality indicator examined using a combination of analytical methods, including ion chromatography (IC), high-performance liquid chromatography (HPLC), and Fourier transform infrared spectroscopy (FTIR). Notable storage-related changes included significant color darkening and textural deterioration. Organic acid content decreased markedly, especially malic acid, which declined by 44.56%. Sugar levels exhibited divergent trends: sorbitol and sucrose decreased substantially by 28.53% and 67.93%, respectively, whereas fructose and glucose levels remained relatively stable. Total phenolic content followed a biphasic trend, peaking at 25 days with a 17.15% increase compared with fresh fruit, followed by a gradual decline. Antioxidant capacity increased concurrently with elevated polyphenol oxidase activity. Changes in pectin structure were also observed, including reduced yield and linearity of Na₂CO₃-soluble pectin (NSP), along with increased molecular weights of both NSP and CDTA-soluble pectin (CSP). FTIR analysis revealed significant branching alterations in the structures of water-soluble pectin (WSP) and NSP. Principal component analysis identified distinct quality clusters across storage period, with color parameters closely associated with phenolic compounds, sugars, organic acids, and pectin properties and structures. Firmness variations showed strong correlated with malic acid and CSP levels. Based on these dynamic storage characteristics of crabapple, processing recommendations were staged as follows: juice/jam production was optimal during the initial phase (0~2 days), preserved/fermented products were suitable for the mid-term phase (2~18 days), while fruit puree and functional extracts were recommended after 18 days of storage. These findings offer essential biochemical insights for improving raw material selection in the crabapple processing industry.

Objective: To develop a multiplex visual meat adulteration detection method, dual-tailed recombinase polymerase amplification (RPA) with nucleic acid hybridization-lateral flow strip (NAH-LFS) was established for the simultaneous identification of chicken, pork, and horse derived components in donkey meat and its products. This RPA-NAH-LFS method met the requirements of meat adulteration detection for rapidity, simplicity, and low cost. Methods: Firstly, samples was prepared with different adulteration ratios and perform DNA extraction. The primer5 software was utilized to design specific primers targeting the mitochondrial cytochrome b (cytb) gene of chicken, pork, and horse. The primers included three functional regions: primer sequence, spacer9, and single-stranded DNA tag sequence (as a tailing sequence). Spacer9 could prevent the action of DNA polymerase, allowing the single-stranded DNA tag sequence to remain single-stranded after RPA amplification. Subsequently, colloidal gold nanoparticles were prepared and conjugated with recognition probes. NAH-LFS were then constructed. The RPA reaction conditions and the optimal working parameters were optimized for the LFS, followed by systematic validation of the sensitivity and specificity of the RPA-NAH-LFS. Finally, the established assay was applied to analyze 40 commercial donkey meat samples. Results: The optimal RPA conditions were determined as follows: reaction temperature of 39 ℃, incubation time of 10 min, Mg²⁺ (280 mmol/L) addition volume of 2.5 μL, and primer addition volumes of 0.7 μL (chicken), 0.7 μL (pork), and 1.0 μL (horse). The NC membrane with a flow rate of 33.75 cm/s and the running buffer 4 (0.01 mol/L PBS, pH8.0, 0.05% Tween-20) were selected as optimal conditions. The LFS had three test lines targeting for chicken (T₁), pork (T₂), and horse (T₃). The detection process was completed within 15 min, which included RPA reaction (10 min) and LFS detection (5 min). The method could detect as little as 0.01% (w/w) chicken, pork, or horse meat in simulated adulterated donkey meat. Cross-reactivity test with 9 meat species demonstrated the excellent specificity of the assay. Analysis of the 40 commercial meat products revealed pork adulteration present in one sample, and simultaneous chicken and pork adulteration in another sample. These results were 100% consistent with those obtained by the standard detection method (DB42/T 1591-2020). Conclusion: The RPA-NAH-LFS technique, utilizing the dual-tailed primer design and a multiplex probe hybridization strategy, enables the simultaneous visual detection of meat adulterants. This method has high sensitivity, strong specificity, and operational convenience, making it particularly suitable for rapid on-site screening by basic-level regulatory agencies. It provides an efficient technology for detecting the authenticity of meat products.

The low-temperature deposition (LDM) food 3D printing process is easily affected by a combination of multiple factors, such as extrusion temperature, speed, and material rheological properties, leading to various issues such as blockage, excessive extrusion, and interference, affecting the printing quality. To achieve efficient identification of defects, this study developed a visual monitoring platform based on industrial cameras by constructing a multi-category nozzle extrusion defect image dataset, addressing the problems of small defect sizes and insignificant inter-class differences. A dual-channel multi-scale feature extraction network that integrated ResNet and Swin Transformer was proposed, and a multi-scale attention fusion module was introduced to improve recognition accuracy. Experimental results showed that the proposed model could effectively identify various types of extrusion defects, with prediction accuracies of 98.20%, 97.89%, 94.90%, and 97.86% for blockage, excess, granularity, and interference, respectively, and 97.63% for standard extrusion. The average detection time for a single image was 0.2 s. The overall accuracy was 97.53%, and the recall rate was 97.62%, which were 4.11 and 4.00 percentage points higher than those of ResNet34, respectively. This demonstrates excellent recognition performance and real-time capabilities, providing reliable data support for food 3D printing quality control.

The tender shoots harvested from regular leaf color tea cultivars such as 'Longjing 43', as well as albino tea germplasms including 'Huangjinya' and its offspring, were processed into ultra-fine green tea powders in later spring and autumn. The quality characteristics of 'Huangjinya' and its albino offspring ultra-fine green tea powders were comprehensively evaluated through sensory evaluation, analysis of particle size and color difference, determination of tea polyphenols and catechins, and detection of alkaloid and amino acid components. The results showed that the appearance and color of the ultra-fine green tea powders made from 'Huangjinya' and its albino offspring were significantly different from those of regular leaf color cultivars, and the umami and freshness of the tea infusions were better than those of regular leaf color cultivars. The particle sizes of ultra-fine green tea powders made from 'Huangjinya' and its albino offspring (D90, 56.50~67.05 μm) were similar to those of regular leaf color cultivars (D90, 57.47~62.69 μm), indicating that the grinding characteristics of albino and regular leaf color tea germplasms were basically same. The brightness of ultra-fine green tea powder made from 'Huangjinya' and its albino offspring (L^* value, 71.65~81.43) was higher than that of regular leaf color cultivars (L^* value, 65.50~72.65), and the greenness (a^* value, −5.31~−0.12) was lower than that of regular ones (a^* value, −6.45~−2.85). Compared with regular leaf color cultivars, the total free amino acid content (29.72~104.36 mg/g) and amino acid composition with various flavors in the powder from 'Huangjinya' and its albino offspring were higher, while contents of tea polyphenols (165.99~243.72 mg/g), catechins (79.74~172.09 mg/g), ratio of tea polyphenols to free amino acids (1.59~7.94), and caffeine content (18.34~32.27 mg/g) were lower. The results showed that the color of the ultra-fine green tea powder made from 'Huangjinya' and its albino offspring in autumn was more yellow than that in spring; the aroma was mainly light, but the taste intensity of autumn tea powder was generally higher than that of spring. The particle sizes of ultra-fine green tea powder in spring were similar to those in autumn (60.58 vs 61.41, μm). The L^* value (77.21 vs 74.16) and b^* value (27.31 vs 27.07) of ultra-fine green tea powder in spring was higher than that in autumn, but the seasonal variation of the a^* value (−2.14 vs −2.66) was large. The total free amino acid content (60.74 vs 35.93, mg/g) and amino acid composition in the powder from 'Huangjinya' and its albino offspring of spring were higher than that of autumn, while contents of tea polyphenols (199.87 vs 211.17, mg/g), catechins (102.44 vs 149.66, mg/g), caffeine content (24.52 vs 26.04, mg/g), and ratio of tea polyphenols to free amino acids (3.79 vs 6.14) were lower. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) showed that 17 physical and chemical indicators, including color difference, amino acids, alkaloids, and so on, could be used to distinguish characteristics of green tea powders made from the regular leaf color and albino cultivars such as 'Huangjinya'. The different contents of 22 metabolites, including amino acids, alkaloids, and catechins, in the ultra-fine green tea powder were the key reasons for the seasonal quality differences of 'Huangjinya' and its albino offspring. This study can provide theoretical basis for establishing a comprehensive quality evaluation system of the ultra-fine green tea powders and developing the identification indicators of cultivar breeding for tea plant germplasms with specific leaf colors.

This study employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the volatile flavor profiles of four chive cultivars ('White Chive''Black Chive''Local Red Chive' and 'Tiegan Red Chive') from the Luxi region of Yunnan. A total of 797 volatile compounds across 15 classes were identified. Esters (140), terpenoids (123), and alcohols (97) were the most abundant in variety, while sulfur-containing compounds (128.51 mg/kg), ketones (107.27 mg/kg), and terpenoids (106.39 mg/kg) were the highest in content, and 166 differential aroma compounds were selected using the cutoff of variable importance in projection (VIP)>1 with a P value<0.05. Dipropyl disulfide was identified as key odorants contributing to grassy, onion, and sulfur notes. Orthogonal partial least squares-discriminant analysis (OPLS-DA) of compounds with OAV>10 revealed 22 significant aroma compounds (VIP>1, P<0.05), among them, citronellal and (S)-3,7-dimethyl-6-octenal exhibited the highest VIP values (2.62) and were identified as critical aroma differential compounds. Further analysis characterized the primary aroma attributes as grassy, sulfurous, coffee, and minty. 'White Chive' and 'Black Chive' exhibited prominent grassy notes, whereas 'Local Red Chive' and 'Tiegan Red Chive' displayed stronger sulfurous, coffee, minty, vegetal, nutty, and leafy aromas, with 'Tiegan Red Chive' having the most distinct nutty character. This study has not only provided a scientific basis for flavor quality evaluation, but also has laid a foundation for the diversified flavor selection and deep processing of Luxi chives.

To improve the quality of early-summer white tea, further optimize its processing technology, and explore the quality and material basis of white tea processed with different techniques. This study used fresh leaves of the 'Fuding Dabai' cultivar, harvested at the stage of one bud and two leaves, as raw materials. Based on the traditional indoor withering and combined indoor-outdoor withering, light-rolling and shaking-green treatments were introduced, respectively. Through sensory evaluation, major biochemical analyses, and determination of volatile aroma components via headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), the influence of different processing techniques on the finished tea was investigated. The sensory evaluation results indicated that the white teas processed with light-rolling and shaking-green exhibited a more refreshing, pronounced, and lasting aroma, along with a sweeter and more pleasant taste, and consequently, a superior overall sensory quality. The analysis of biochemical components demonstrated that the water extract contents of the light-rolled and shaking-greened teas were 32.19% and 34.56%, respectively, and the soluble sugar contents were 4.75% and 4.61%, respectively, both of which were significantly higher than those of the traditionally withered tea (P<0.05). The analysis of aroma components led to the detection of 1172 compounds in total, which included 408 isomers. Based on the differences in their primary functional groups, the detected aroma components were classified into 15 major categories, with terpenoids, esters, ketones, and alcohols being the most abundant. Relative odor activity value (ROAV) analysis identified dihydro-2-methyl-3(2H)-furanone, (E)-β-damascone, (E,Z)-2,6-nonadienal, (E)-2-hexenal, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone as key aroma compounds. The findings demonstrate that light-rolling and shaking-green are effective techniques for enhancing the sensory and key physicochemical properties of early-summer white tea. This study provides critical data and a theoretical foundation for innovating processing techniques and achieving precise quality management.

This study investigated the effects of stem presence and freezing rate on the freezing quality of Lycium barbarum, nitogen (N₂) and air were employed as heat transfer medium for quick freezing (NF_{−30 ℃,} NF_{−50 ℃,} NF_{−70 ℃,} NF_{−90 ℃,} NF_{−100 ℃}) and freezer quick freezing (AF_{−40 ℃}, AF_{−20 ℃}). The freezing characteristics and quality changes of Lycium barbarum with and without stems were analyzed and compared. The results indicated that the weight loss rate for the air group and the N₂ group with stems were 20% to 22% and 8% to 17% lower respectively, than those without stems. Additionally, the nutrient retention rates increased by 8% to 23% and 6% to 53%, respectively. Notably, the difference in weight loss rates between Lycium barbarum with stems and those without was significant when the freezing rate was below 1.58 ℃/min. The freezing rate in the N₂ group (1.58~5.09 ℃/min) was approximately 2~24 times greater than that of the air group (0.21~0.78 ℃/min). The quality retention effect could be ranked as NF_{−90 ℃}≥NF_{−100 ℃}>NF- _70℃>NF_{−50 ℃}>NF_{−30 ℃}>AF_{−40 ℃}>AF_{−20 ℃}. Under a freezing rate of 3.94 ℃/min (NF_{−90 ℃} treatment group), a higher the freezing rate, resulted in better quality preservation. The nutritional quality of Lycium barbarum with stems in the NF_{−90 ℃} treatment group maintained more than 75% of the fresh wolfberry quality, with the color closely resembling fresh wolfberry, and a weight loss rate of only 0.93%. Pearson and cluster analyses further confirmed that the optimal freezing mode of Lycium barbarum was NF_{−90 ℃} with stems. The results indicated that when the freezing rate was below 1.58 ℃/min, the protective effect of wolfberry stems on fruit freezing characteristics was more pronounced, and the impact of heat transfer medium on quality was greater than that of freezing temperature. The freezing rate was the decisive factor for quality when Lycium barbarum was frozen with stems. The factors affecting the freezing quality of Lycium barbarum could be ranked as follows: Lycium barbarum stems>freezing rate>heat transfer medium>freezing temperature. This study provides a theoretical basis and technical guidance for the freezing processing of Lycium barbarum.

In the present study, sodium alginate-based intelligent cross-linked films were prepared using cinnamon essential oil (CEO, 2.0wt%) as the antibacterial component and vacuum-freeze-dried purple sweet potato anthocyanin (PSPA) at concentrations of 0%, 0.2%, 0.6%, 1.0%, 1.4%, and 1.8% w/v as the indicator. The effects of PSPA addition on the film properties (including dissolution, barrier, optical, and antibacterial performances) as well as the response to ammonia compounds and pH were tested. In addition, the effect of the films on real-time monitoring of shrimp freshness was evaluated. The results showed that the addition of CEO and PSPA endowed the films with notable growth inhibitory effects against Escherichia coli and Staphylococcus aureus. The films containing PSPA had greater thickness, water vapor permeability, and oxygen permeability than the control films, whereas the water solubility, water content, swelling ratio, and light transmittance decreased with increasing PSPA concentration. Additionally, incorporation of PSPA enhanced the ultraviolet barrier performance of the films and resulted in clear color responses to concentrated ammonia water, dimethylamine, trimethylamine, and pH1~13 buffer solutions. The results of the shrimp freshness monitoring test indicated that the SA-based films containing PSPA exhibited good color indication effects on the volatile nitrogen-containing compounds produced during the refrigeration process of shrimp and could be used to effectively monitor the changes in freshness of shrimp in real time. Moreover, under the synergistic effect of CEO, the pH, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (TVB-N), and total bacterial count (TVC) of shrimp samples during storage were reduced, and the shelf life of shrimp was prolonged. These results indicate that the developed film has significant potential as a packaging material for nondestructive monitoring of the freshness of aquatic products.

This study aimed to investigate the quality changes of ice-coating red swamp crayfish tails during long-term frozen storage. Ice-coated crayfish tails were considered as the research object, and attributes including sensory evaluation, texture profile analysis (TPA), total volatile basic nitrogen (TVB-N), pH, thiobarbituric acid reactive substances (TBARS), protein carbonyl content, and active sulfhydryl content, were systematically monitored over six months of storage at −18 ℃. Correlation analysis was also conducted based on the research results. The results showed that during the 6-month frozen storage at −18 ℃, the indexes of the cooked crayfish tails with ice coating did not exceed the standard limits, but with the extension of the frozen storage time, the contents of TVB-N, TBARS and carbonyl groups in the tail of crayfish coated with ice increased significantly (P<0.05), and the content of active sulfhydryl groups increased first and then decreased, reaching the peak in the 3rd~4th months of storage, and the hardness and elasticity showed a fluctuating downward trend, and the hardness reached the highest value (3680.48 g) at the 3rd month, while the sensory score decreased significantly (P<0.05), and the quality of fresh products was still retained by 80% of the crayfish after 3 months of storage. Based on the changes of the above indicators, it was determined that the best tasting period of ice-coated crayfish tails was 3 months. According to the correlation analysis, protein degradation and fat oxidation might be the dominant factors contributed to the quality deterioration of ice-coated crayfish tails during frozen storage. This work provided theory basis for the promotion of industrial processed crayfish storage quality.

Purposes: This study investigated the effects of 1-linoleoyl-3-chloropropanediol (C_18:2-Me) exposure on urinary metabolites in rats using untargeted metabolomics. Methods: Twenty-four male Sprague-Dawley (SD) rats were randomly divided into a normal group (ND), a low-dose group (LD, 7 mg/kg·BW), and a high-dose group (HD, 70 mg/kg·BW). The LD and HD groups received daily intraperitoneal injections for two consecutive days. Untargeted metabolomics analysis based on gas chromatography-mass spectrometry (GC-MS) was performed to analyze rat urine before and after C_18:2-Me exposure. Additionally, histopathological examination of kidney tissue was performed. Results: A total of 33 differential metabolites were screened out between the ND and HD groups, including 25 upregulated and 8 downregulated metabolites. Pathway analysis revealed that C_18:2-Me exposure primarily perturbed β-alanine metabolism, sulfur metabolism, glycine, serine, and threonine metabolism, retinol metabolism, glyoxylate and dicarboxylic acid metabolism, and starch and sucrose metabolism. Histopathological examination showed separation of tubular epithelial cells from the basement membrane and luminal enlargement in the exposed groups. Conclusions: Exposure to C_18:2-Me induced alterations in urinary metabolites and exerted toxic effects on rat kidneys by disrupting several metabolic pathways. Histopathological findings were consistent with the metabolomics results.

Objective: To investigate the in vitro antioxidant activity and stability of white kidney bean antioxidant peptides (WKBAPs). Method: In order to analyze the effects of pH, temperature, metal ions, food ingredient composition, and simulated gastrointestinal digestion on the stability of antioxidant peptides in white kidney beans, the DPPH free radical scavenging rate, ABTS⁺ free radical scavenging rate, hydroxyl free radical scavenging rate, and total antioxidant capacity were measured, and an oxidative damage model was established in HepG2 cells induced by 2,2'-azodiisobutyramidine dihydrochloride (AAPH) to explore the protective effect of WKBAPs on cellular oxidative damage. Results: Although the antioxidant activity of WKBAPs fluctuated under different processing conditions, the overall performance remained stable, still maintaining a high level of antioxidant activity. Only under strong acid, strong base, high temperatures (>60 ℃), high concentrations of Ca²⁺, Zn²⁺, Cu²⁺, and elevated levels of NaCl, citric acid, and glucose, the antioxidant activity of WKBAPs was significantly diminished (P<0.05). As the K⁺ concentration increased, the DPPH and ABTS⁺ radical scavenging capacities of WKBAPs initially decreased and subsequently stabilized. Meanwhile, the hydroxyl radical scavenging capacity and total antioxidant ability exhibited a slight but non-significant decline (P>0.05). During intestinal digestion, the DPPH and hydroxyl radical scavenging rates were significantly reduced, but the high antioxidant activity was still maintained. At the end of 240 minutes intestinal digestion process, its DPPH radical scavenging rate, ABTS⁺ radical scavenging rate, hydroxyl radical scavenging rate, and total antioxidant capacity were 78.03%±1.01%, 94.05%±0.47%, 74.75%±0.29%, and 0.76±0.02 mmol Fe²⁺/g, respectively. In the AAPH induced oxidative damage model of HepG2 cells, WKBAPs could increase the survival rate of HepG2 cells damaged by AAP oxidation. It significantly reduced the production of reactive oxygen species (ROS), dramatically decreased the release level of lactate dehydrogenase (LDH) into the cell culture supernatant due to membrane damage, inhibited the production of malondialdehyde (MDA), and enhanced the activity of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px). Conclusion: WKBAPs has good in vitro antioxidant activity and stability, providing a theoretical basis for its application and development in the field of food and healthcare.

In order to study the difference of antioxidant activities among the extracellular polysaccharide (POFP), mycelium polysaccharide (POMP) and fruiting body polysaccharide (POP) of Pleurotus ostreatus by liquid fermentation, this study prepared POFP and POMP through liquid-state fermentation of edible fungi, polysaccharide isolation and purification, as well as other techniques, followed by a comparative evaluation of their antioxidant activities with POP. The study assessed the in vitro antioxidant activity of the three polysaccharides using DPPH radical, ABTS⁺ radical, and OH radical scavenging activities as well as total reducing power. Additionally, yeast cell models subjected to ultraviolet (UV)-induced oxidative damage and H₂O₂-induced oxidative damage were employed to evaluate their protective effects against oxidative injury. The results showed that the three kinds of polysaccharides were composed of two kinds of components with different molecular weights, which ranged from 375.31~9788.14 Da, and the order of molecular weight was POP>POMP>POFP. All three polysaccharides demonstrated significant scavenging activities against DPPH, ABTS⁺, and OH radicals, along with notable reducing power, all of which exhibited a dose-dependent manner. Among them, POFP displayed the strongest total reducing power, achieving an OD₇₀₀ value of 0.51±0.04 at a concentration of 5 mg/mL, which was higher than that of POMP and POP. Furthermore, all three polysaccharides significantly increased the survival rates of yeast cells subjected to UV- and H₂O₂-induced oxidative damage. Among them, POP demonstrated stronger protective effects, restoring the viability of UV-damaged yeast cells to 96.05%±4.02% at a concentration of 25 mg/mL, and that of H₂O₂-damaged yeast cells to 91.6%±3.26% at 15 mg/mL, which was comparable to the effects observed in the vitamin C (V_C) treatment group. In summary, Pleurotus ostreatus polysaccharides from different sources exhibited significant antioxidant activities, and liquid fermentation technology provided a new way for the preparation of new antioxidant natural products.

This study aimed to systematically compare the in vitro antioxidant activities of aqueous extracts and polysaccharides isolated from the bulbs and flowers of Fritillaria thunbergii Miq., and to investigate the composition of floral polysaccharides as well as their in vivo antioxidant effects and preliminary mechanisms in the model organism Caenorhabditis elegans, thereby providing experimental evidence for the utilization of F. thunbergii Miq. flowers. Bulb decoctions (FTD), bulb polysaccharides (FTP), flower decoction (FTFD), and floral polysaccharides (FTFP) from F. thunbergii Miq. were prepared using water extraction. Their in vitro antioxidant activities were evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonate) (ABTS) radical scavenging assays, as well as a ferric ion reducing capacity (ferric reducing antioxidant power, FRAP) assay. Furthermore, the C. elegans model was used to assess the antioxidant effects of the most active component screened. The regulatory effects on the expression of oxidative stress-related genes were explored by analyzing the fluorescence intensities of transgenic C. elegans CF1553 (sod-3p::GFP) and CL2166 (gst-4p::GFP). The results revealed that the flower-derived extracts (FTFD and FTFP) exhibited significantly stronger antioxidant capacities than the bulb-derived extracts (FTD and FTP). Among these, FTFP (1 mg/mL) showed the strongest ferric reducing ability (0.97±0.011 mmol/L), along with high scavenging rates against DPPH radicals (76.58%±0.68%) and ABTS cation radicals (58.63%±8.58%). In vivo experiments showed that C. elegans treated with FTFP (0.04~4 mg/mL) exhibited significantly enhanced resistance to heat and oxidative stress and up-regulated the expression of the antioxidant genes sod-3 and gst-4 in a concentration-dependent manner. Composition analysis revealed that FTFP was an acidic heteropolysaccharide primarily composed of galacturonic acid (GalA, 70.02%), and contained rhamnose, glucose, galactose, xylose, and arabinose. High-performance gel permeation chromatography (HPGPC) showed that it primarily contained two components with average molecular weights of 363.05 and 26.04 kDa, respectively. In conclusion, FTFP is the primary active component responsible for its antioxidant effects, as it effectively scavenges free radicals as well as enhances the resistance of organism to oxidative stress by upregulating sod-3 and gst-4 expressions. This study provides an important theoretical basis for the development and use of F. thunbergii flower resources.

Functional constipation (FC) is a prevalent gastrointestinal disorder with complex causes. It is characterized by decreased bowel movement frequency, dry and hard stools, difficult defecation, or incomplete evacuation. And these symptoms might significantly impact the life quality of patients. Currently, there are numerous medications available for FC. However, they often lead to issues such as limited efficacy, significant toxic side effects, and low patient compliance. In recent years, there has been considerable interest in the development and application of bioactive ingredients derived from medicine food homology plants. Numerous studies have demonstrated that various bioactive compounds derived from medicinal and edible plants exert significant benefits in alleviating FC. This review comprehensively summarizes domestic and international research advancements and elucidates the potential pathogenesis of FC. Furthermore, therapeutic efficacy and underlying mechanisms of bioactive components derived from medicinal and edible homologous plants in alleviating FCs are systematically examined. The findings provide a theoretical foundation for the development of functional foods or dietary supplements with demonstrated efficacy against FC.

Dry-aging is a postmortem processing technology that converts muscle into meat by precisely controlling parameters such as temperature, humidity, airflow, and aging time. This process can improve meat tenderness and juiciness, while simultaneously, developing unique flavor and aroma characteristics. The dynamic changes in microbial communities during dry-aging also play a significant role in flavor formation. Although traditional dry-aging enhances flavor and tenderness, it has several drawbacks, including long aging periods (14~35 days), high costs, and substantial weight loss. To address these issues, new technologies such as bagged dry-aging and stepwise aging have been developed. Bagged dry-aging, in particular, can reduce weight loss while preserving flavor and tenderness. Additionally, studies have shown that the "hard shell" formed during dry-aging exhibits antioxidant activity and can serve as a food additive; effective utilization of this by-product can increase the economic value of meat processing. In summary, this review compares dry-aging with wet-aging techniques for livestock meat, examines the influence of dry-aging conditions on meat quality, and highlights recent technological advancements. It demonstrates that dry-aging is an effective method for improving livestock meat quality and is expected to play an increasingly prominent role in modern meat processing, driven by continuous innovation and industrial application.

Shiitake mushrooms (Lentinus edodes) are highly favored by consumers worldwide and hold a high market share on the global consumption of mushrooms. The stems of L. edodes are often discarded because of their coarse fiber and poor taste, resulting in many environmental problems and waste of effective resources. In recent years, growing research interests in the comprehensive utilization of L. edodes stems have attracted extensive attention. This paper systematically summarizes the various nutritional components and flavor substances of L. edodes stems, coupling with their hypoglycemic, hypolipidemic, antioxidant and antitumor activities. The comprehensive utilization of L. edodes stems in the fields of food, agriculture and biotechnology are summarized, including utilizations in food ingredients, texture modifiers, flavor enhancers, culture media substrates, biomass energy materials, and environmental remediation agents, as well as applications in improving crop traits, postharvest quality enhancement of fruits and vegetables, and functional feed production. This review aims to provide theoretical basis and reference for the high value utilization of L. edodes stems, as well as the quality and efficiency improvement of edible mushroom industry and the development of green economy.

The current sales model is inadequate to handle the massive influx of marine bivalves during peak seasons. Intensive processing is essential needed to prevent resource wastage. Disconnecting the adductor muscle from the shell is a critical step prior to further processing. Nutritional quality is a key indicator for evaluating marine bivalves after shucking. To minimize the impact of shucking technologies on nutrient retention, researchers have optimized both non-thermal shucking technologies and thermal processing-based shucking methods. However, the effects of these different techniques on nutritional quality vary significantly. This paper reviews the characteristics, research advancements, and developmental trends of non-thermal and thermal shucking technologies used in marine bivalve processing, and analyzes their impacts on key nutrients in bivalve meat, including proteins, lipids, and carbohydrates. By systematically analyzing shucking technologies and their effects on nutritional quality, this study aims to provide novel insights and technical guidance for related research areas.

Zearalenone (ZEN) is a mycotoxin produced by Fusarium species, commonly found in maize, wheat, and other cereals, as well as their derived products. It presents substantial health risks to human and animal health by disrupting the endocrine system. Many factors have intensified ZEN contamination, which include global climate change, inadequate storage and processing practices, and the increasing complexity of the food supply chain, thus exacerbating food safety concerns. In response, various countries have set regulatory limits for ZEN level in foods. Accordingly, electrochemical sensor-based detection methods have gained widespread application in ZEN detection for their sensitivity, fast, and portability. This review summarizes the up-to-date developments in this field, including the surface modified nanomaterials, electrochemical biosensors, electrochemiluminescence sensors, and molecularly imprinted electrochemical sensors. Additionally, the challenges and future prospects of electrochemical sensors in ZEN detection are analyzed, offering insights to advance the development of efficient and cost-effective detection technologies.

As an emerging intelligent manufacturing technology, 3D printing has demonstrated immense potential in the field of special medical purpose formula foods. This article systematically elaborates on the principles of food 3D printing technology and its research progress in special medical foods, with a particular focus on analyzing the application characteristics of the two major technological approaches: extrusion-based food 3D printing and laser sintering food 3D printing. Studies have shown that 3D printing technology can not only achieve quantitative nutrition adjustment and food texture optimization by precisely controlling the proportions, microstructures and functional components of ingredients, but also help in the precise delivery of drug ingredients, effectively solving problems such as swallowing disorders in the elderly, anorexia in children and dietary management in patients with metabolic diseases. At the same time, it reveals the core challenges faced by current technologies in the 3D molding process, such as quality control and safety. To address these issues, it proposes solutions such as raw material formulation optimization, laser and electrospinning-assisted molding, multi-laser collaborative control, and automatic cleaning. In the future, by integrating sustainable material development with intelligent production systems, this technology will serve as a crucial enabler for precise nutrition delivery and innovation in medical diets.