In order to deeply analyze the changing situation of nutrients during the fermentation of Dangshan pear juice by lactic acid bacteria, in this study, the ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) was used to analyze the metabolomics changes during the mixed fermentation of Dangshan pear juice by Lactobacillus plantarum and Lactobacillus acidophilus. The sensory evaluation results indicated that the fermented pear juice exhibited a better balanced sourness and sweetness, along with a more complex aroma profile. The principal component analysis (PCA) results indicated that all samples could be clearly classified into three categories. A total of 80 differential metabolites were identified through metabolomics analysis, mainly including amino acids, peptides, sugars and organic acids. The results by KEGG pathway enrichment analysis indicated that these differential metabolites were mainly involved in some key metabolic pathways such as phenylalanine, tyrosine and tryptophan metabolism, starch and sucrose metabolism, fructose and mannose metabolism, glutathione metabolism, arginine metabolism, as well as the tricarboxylic acid cycle and pyruvate metabolism. The research results showed that lactic acid bacteria fermentation could significantly change the composition of metabolites in pear juice, promoting the biodegradation of complex macromolecular substances, thereby improving its nutrition and functional properties. This study provides a theoretical basis and technical support for the industrial production of fermented beverages from Dangshan sweet pears.

Traditional Egyptian cheese has a long history and holds an important place in the local culinary culture. However, systematic studies on the flavor compounds, microbial community structure, and their interrelationships in traditional Egyptian cheese remain limited. To ensure quality stability, this study systematically analyzed the characteristic flavor components and microbial community compositions of Mish and Karish cheeses by determining their physicochemical properties, organic acid content, and free amino acid content using headspace solid-phase microextraction gas chromatography-mass spectrometry and high-throughput sequencing techniques. The results showed that both were soft cheeses with high protein and low fat. Eight organic acids were detected, with lactic acid (70.54%) being the predominant component. Sixteen free amino acids were identified, of which essential amino acids accounted for 60.51%. Volatile compound analysis identified 86 volatile components, with 29 recognized as key aroma compounds (odor activity value ≥1). Among these, 2-nonanol, ethyl octanoate, ethyl decanoate, and ethyl hexanoate were common aroma compounds across all samples and formed the core aroma profile of traditional Egyptian cheeses. High-throughput sequencing revealed that the bacterial communities mainly consisted of Lactobacillus and Streptococcus, while the fungal communities were dominated by Kodamaea, Dipodascaceae, Torulaspora, and Metschnikowia, of which Torulaspora exhibited higher abundance in Karish cheese. Spearman correlation analysis indicated that Weissella and Kodamaea were closely associated with the development of cheese flavor, showing positive correlations with various amino acids, organic acids, and volatile compounds, and negative correlations with 2-dodecanol, 2-heptanol, isoamyl acetate, and ethyl acetate. Additionally, Streptococcus, Lactococcus, Candida, and Kluyveromyces also contributed significantly to cheese flavor development by participating in the synthesis of tartaric acid and certain ethyl esters. These findings provide novel insights into the microbial-driven flavor formation mechanism and a theoretical basis for screening industrial starter cultures and flavor regulation in traditional Egyptian cheese.

Using Shiqi squab, a renowned local specialty from Zhongshan, Guangdong Province, as the raw material, the effects of different marination conditions (the tumbling/static marination periods were set at 0/60, 15/45, 30/30, 45/15, and 60/0 min, in that order) on marinating characteristics, cooking loss of squabs, and quality (moisture content and distribution, color, fiber characteristics, texture profile and shear force value, aroma and sensory scores) of cantonese-style braised squab were investigated. The results showed that with tumbling time prolonging and static marination time shortening, both marination absorption and NaCl content of squab meat increased significantly (P<0.05); cooking loss of squabs decreased first and then increased, whereas the water content increased first and then decreased; the proportions of bound water, immobilized water and free water in braised squab showed different changing trends, but all of them reached extreme values at tumbling/static marination time of 30/30 mins (G30+J30); diameter of squab muscle fibers decreased significantly (P<0.05), while the density of muscle fibers reached the maximum in G30+J30 sample and then the deformation of muscle fibers increased and arrangement tended to be loose; hardness, elasticity, chewiness and shear force value of braised squab meat decreased significantly (P<0.05); electronic nose analysis result exhibited that the difference in overall odor profiles of different treatment samples was not significant (P>0.05). Quality of cantonese-style braised squab was improved significantly by marination condition optimization, with the G30+J30 treatment achieving the highest sensory scores and best overall quality.

Loquat honey is a characteristic commercial honey variety from the Chongqing Three Gorges Reservoir Area. This study measured the total phenolic and total flavonoid contents, evaluated the antioxidant and bacteriostatic activities of this honey, and compared it with four other commercially available loquat honeys. The probiotic activity of Chongqing Three Gorges loquat honey was also investigated. The antioxidant capacity was assessed using DPPH and ABTS⁺ radical scavenging assays. The minimum inhibitory concentration (MIC) and inhibition rate were used to characterize the bacteriostatic activity against Gram-positive bacteria (Staphylococcus aureus) and Gram-negative bacteria (Escherichia coli). An in vitro co-culture method combined with growth curve analysis was employed to investigate the growth-promoting effects of different concentrations of Chongqing Three Gorges Reservoir Area loquat honey on Lactobacillus bulgaricus, Bifidobacterium adolescentis, and Streptococcus thermophilus. The results indicated that loquat honey from the Chongqing Three Gorges Reservoir Area and other commercially available samples exhibited varying degrees of antioxidant and bacteriostatic activity. The total phenolic and total flavonoid contents of Chongqing Three Gorges Reservoir Area loquat honey were 51.63±1.09 mg/100 g (gallic acid equivalent) and 22.93±1.09 mg/100 g (rutin equivalent), respectively, both higher than those of commercially available samples. Regarding antioxidant capacity, the IC₅₀ values for DPPH and ABTS⁺ radical scavenging of the honey samples were negatively correlated with both total phenolic and total flavonoid contents. All five loquat honey samples inhibited Staphylococcus aureus and Escherichia coli, with Chongqing Three Gorges Reservoir Area loquat honey exhibiting the strongest antibacterial effect, showing MICs of 128 mg/mL and 256 mg/mL against S. aureus and E. coli, respectively. Regarding probiotic activity, Chongqing Three Gorges Reservoir Area loquat honey promoted the growth of L. bulgaricus, S. thermophilus, and B. adolescentis within the concentration ranges of 0~8, 0~10, and 0~6 mg/mL, respectively. The maximum specific growth rates and maximum biomass were observed at 6, 0, and 6 mg/mL, and at 8, 10, and 6 mg/mL for the three bacteria, respectively, indicating its potential prebiotic properties. These results demonstrate that Chongqing Three Gorges Reservoir Area loquat honey possesses high total phenolic and flavonoid contents, strong antioxidant and antibacterial activities, and potential probiotic activity, indicating its superior quality. This study provides fundamental scientific data and theoretical basis on the antioxidant, antibacterial, and probiotic activities of Chongqing Three Gorges Reservoir Area loquat honey and their material basis, laying a foundation for further resource utilization and the development of functional products.

To explore the effects of cooking methods on the quality and digestibility of Lipu taro, Lipu taro was used as raw material to cooking by four methods including boiling, steaming, pressure cooking and roasting. Its edible quality, nutritional quality and in vitro digestibility were determined, and the comprehensive scores were evaluated by coefficient of variation method. The results showed that the Lipu taro processed by pressure cooking had the highest sensory score, cohesiveness, gumminess, recoverable deformation, protein, fat, slowly digestible starch (SDS), and comprehensive score, indicating the best overall quality. Steamed taro showed the highest amounts of dietary fiber, total amino acids (TAA), essential amino acids (EAA), non essential amino acid (NEAA), and flavor amino acid, while exhibiting the lowest resistant starch (RS) content. Lipu taro processed by roasting had the highest cooking loss rate, hardness, chewiness, elasticity, total starch, ash, carbohydrates, rapidly digestible starch (RDS), RS, hydrolysis rate (HR), and predicted glycemic index (PGI), but the lowest moisture and SDS content, along with severe browning. Boiled taro had the lowest cooking loss rate, sensory score, texture properties, basic nutritional components, amino acid content, RDS, HR, PGI, and comprehensive score, suggesting substantial nutrient loss. In summary, pressure cooking best preserved the overall quality properties and cooking performance of Lipu taro, followed by steaming, while boiling showed the poorest overall quality.

This study aimed to investigate the effects of different concentrations of macromolecular crowding agent Ficoll 70 on the thermal stability and functional properties of fused globular soybean 11S globulin in a 100 ℃ water bath heated for 20 min. The results showed that low concentrations of Ficoll 70 (2~40 mg/mL) maintained the secondary structure of fused globular 11S globulin, and the intrinsic fluorescence intensity and surface hydrophobicity were reduced, compared with those without Ficoll 70 treatment. The structure of fused globulin after heat treatment was the most similar to that of untreated fused globular 11S globulin at 40 mg/mL Ficoll 70. Meanwhile, the addition of Ficoll 70 reduced molecular aggregation, enhanced molecular flexibility, and significantly improved its emulsifying and foaming properties. When the concentration of Ficoll 70 was 40 mg/mL, the average particle size of fused globular 11S globulin decreased, EAI and ESI increased to 12.35±0.01 m²/g and 199.95%±0.29%, FC and FS increased from 54.29%±0.58% to 63.71%±1.89%, 57.81%±0.51% to 86.53%±0.46%, respectively. However, when the concentration of Ficoll 70 reached 50 mg/mL, it had a negative impact on the stability and functional properties of the protein, resulting in molecular aggregation and a decline in functional properties. The above results showed that the addition of an appropriate concentration of Ficoll 70 could adjust the structure of fused globular soybean 11S globulin by eliminating the volume effect, thus affecting the functional properties of fused globular soybean 11S globulin. This study provides a theoretical basis for improving the thermal stability and functional properties of fused globular soybean 11S globulin by using a macromolecular crowding agent.

To investigate the effects of different sterilization methods on the quality of kiwifruit juice. In this study, 'Hong yang' kiwifruit was used as raw material, and significance analysis and orthogonal projections to latent structures discriminant analysis (OPLS-DA) were used to evaluate the impacts of various sterilization treatments on several quality attributes of kiwifruit juice, including conventional physicochemical properties, color, polyphenols, flavonoids, vitamin C (V_C) content, and antioxidant activity. The results showed that thermal sterilization, high hydrostatic pressure (HHP) sterilization and food irradiation (FI) exhibited significantly different effects on the quality of kiwifruit juice. Among them, HHP sterilization achieved the optimal sterilization effect, which exerted positive effects on maintaining color stability and V_C content, improving the contents of functional active components and the antioxidant activity of kiwifruit juice. The three thermal sterilization methods had significant differences in their impacts on lactic acid content, citric acid content and V_C content of kiwifruit juice, while no significant difference was found in the influence on malic acid content. Thermal sterilization treatments could increase the contents of sucrose, total polyphenols and total flavonoids in kiwifruit juice, whereas the high-temperature short-time (HTST) sterilization group showed a decrease in fructose content. Food irradiation had the most significant impact on juice quality, which caused obvious color deterioration and a significant loss of V_C, the main active component, in kiwifruit juice. This study provides a theoretical basis for the scientific selection of sterilization technologies for kiwifruit juice production.

To investigate the quality changes of French fries during processing, potato cultivars 'Atlantic' and 'McCain' were used as the research materials. The effect of cutting, blanching, freezing and frying processing on color, starch, reducing sugar, total phenol, antioxidant ability, water status and textural characteristics of French fries was studied. The results showed that freezing after blanching significantly (P<0.05) reduced the L^*, a^*and b^* values of French fries. Compared with French fries after fresh-cut process, freezing 'Atlantic' French fries after blanching reduced the L^* value by 4.24%. Direct freezing and freezing after blanching treatments had no significant (P>0.05) effect on the starch content of 'Atlantic' and 'McCain' French fries, but freezing after blanching significantly (P<0.05) reduced the reducing sugar content of 'McCain' French fries. The reducing sugar content of 'McCain' French fries in freezing group after blanching was 28.88% lower than that of fresh-cut fried group. Furthermore, frying could significantly (P<0.05) increase the total phenol content and antioxidant capacity of French fries. As for the texture characteristics and water status, freezing after blanching, direct freezing and frying all reduced the hardness and crispness of French fries. Freezing treatment after blanching led to an earlier T₂₁ migration time, while frying significantly (P<0.05) increased the proportion of bound water and immobile water. Correlation analysis indicated that the correlation among reducing sugar, starch and total phenol increased after frying, but it was affected by the cultivar and processing condition. This study provides a reference for an in-depth exploration of the effect of processing on potato quality.

This study aimed to investigate the differential binding affinities of various catechins to whey proteins and their subsequent impact effects on the proteins' digestive properties by selecting four catechins with distinct structural characteristics. The strengths of these interactions were evaluated using molecular docking, interaction force analysis, group content evaluation, and physicochemical property assessment. Additionally, the influence of catechin structures on the digestive properties and digestion products of the complexes was examined using an in vitro digestion model. The results demonstrated that an increase in hydroxyl and galloyl groups enhanced the interaction strength between catechins and whey proteins. Notably, epigallocatechin gallate exhibited the strongest interaction, achieving a binding rate of 90.56%. The catechins induced unfolding of the whey protein structure, exposing internal groups through the enhancement of hydrogen bonding and hydrophobic interactions, thereby facilitating the formation of complexes with reduced particle sizes. The digestive properties of these complexes were closely associated with the structural attributes of the catechins. As the number of galloyl and hydroxyl groups increased, the complexes exhibited improved digestibility and hydrolysis. This enhancement was attributed to the unfolding of the whey protein structure and a reduction in particle size. Consequently, the digested products contained a higher proportion of small peptides, with the proportion of peptides having molecular weights less than 1000 Da in the digested product of the epigallocatechin gallate-whey protein complex reaching 43.4%. Antioxidant activity analysis further indicated that the generation of small peptides enhanced the antioxidant activity of the digestion products. Therefore, catechins with a greater number of hydroxyl and galloyl groups facilitated stronger interactions with whey proteins, thereby promoting their digestion. This study provides theoretical insights for the development of milk-based tea beverages and the digestion processes of complex foods.

The purpose of this study was to analyze the effects of very fast chilling (VFC) on early postmortem lamb meat quality and myofibrillar protein characteristics, and provide theoretical basis for the development of pre-rigor maintain quality techniques for fresh meat. The longissimus thoracis et lumborum muscles were collected within 1 h after slaughter, which were used as experimental material, the muscles were assigned into three chilling groups respectively: Control group (the chilling rate was 4.8 ℃/h), Chilling 1 group (the chilling rate was 23.0 ℃/h), Chilling 2 group (the chilling rate was 25.1 ℃/h). Chilling 1 and Chilling 2 groups were both very fast chilling treatment groups. The analysis focused on the impacts of varying chilling rates on lamb quality and myofibrillar protein characteristics, and the mechanistic basis was clarified. The results showed that pH, myofibrillar protein (MP) solubility, water retention of MP gel, MP emulsification activity, MP emulsification stability and ATP content of the samples from the Chilling 1 and Chilling 2 groups were significantly higher than those from the Control group, but shear force, cooking loss, MP gel hardness and lactic acid content were significantly lower than Control group (P<0.05). At 24 h postmortem, the MP solubility of Chilling 1 and 2 Groups were 16.13% and 29.84% higher than that of the Control group, respectively, with corresponding 3.02% and 5.93% improvements in water retention of MP gel. At 72 h postmortem, the emulsifying activity and emulsifying stability of Chilling 2 group were 51.63 m²/g and 41.18%, respectively, both significantly higher than the emulsifying activity (43.16 m²/g) and emulsifying stability (37.76%) of the Control group (P<0.05). There was no difference in myofibrillar protein solubility of lamb meat within 72 h postmortem, no difference in MP gel water retention and MP emulsification activity were observed within 12 h postmortem of Chilling 2 group. This showed VFC treatment maintained the pre-rigor lamb meat quality to a certain extent. The results of ATP and lactic acid contents in lamb meat showed that the lactic acid contents in the Chilling 1 and Chilling 2 groups were significantly lower compared to the Control group, while the ATP content was significantly higher than Control group (P<0.05). The results demonstrated that the Chilling 1 and Chilling 2 groups slowed down the rate of glycolysis, which in turn delayed the decline of pH levels, and this contributed to maintaining pre-rigor lamb meat quality. These results suggested that VFC treatment could effectively maintain pre-rigor lamb meat quality, and the treatment effect with a chilling rate of 25.1 ℃/h was more significant.

This study investigated the effects of hot pressing, solvent extraction, aqueous extraction, and aqueous enzymatic extraction on the quality of tea seed oil (TSO) and systematically characterized the physicochemical properties of oleogels prepared using monoglyceride (MG), beeswax (BW), rice bran wax (RBW), and γ-oryzanol/β-sitosterol (SO) as structuring agents. Results indicated that the fatty acid composition of TSO remained consistent across extraction methods, predominantly comprising oleic acid, linoleic acid, palmitic acid, and stearic acid. Solvent extraction achieved the highest yield (94.92%±2.68%), with lower acid value (0.46±0.01 mg KOH/g) and peroxide value (0.03±0.00 g/100 g), along with higher α-tocopherol (249.78±15.84 mg/kg) and squalene (186.56±10.99 mg/kg) contents. However, it exhibited lower total phenolics (111.11±8.96 mg GAE/kg) and total sterols (3695.82±215.45 mg/kg). In contrast, aqueous enzymatic extraction yielded 85.55%±3.64% oil, with comparable acid value (0.59±0.01 mg KOH/g), peroxide value (0.02±0.00 g/100 g), α-tocopherol (225.91±13.75 mg/kg), total phenolics (144.58±2.87 mg GAE/kg), and squalene (177.96±1.48 mg/kg) to solvent extraction (all P>0.05). Notably, it demonstrated significantly higher phytosterol content (4867.15±265.33 mg/kg) and environmental compatibility, establishing it as the optimal method for balancing extraction efficiency, bioactive retention, and sustainability. All four oleogels exhibited oil-binding capacities exceeding 93%. MG- and SO-based oleogels involved van der Waals forces and hydrogen bonding, while BW and RBW oleogels relied solely on van der Waals interactions. X-ray diffraction revealed β and β′ polymorphs in MG, BW, and RBW oleogels, whereas SO oleogels exclusively formed β crystals. Texture analysis indicated that SO oleogels exhibited the highest oil-binding capacity (99.23%±1.68%) and hardness (5497.80±508.83 g) but poor spreadability. Conversely, MG oleogels balanced moderate hardness (746.47±58.29 g) and oil retention (97.80%±1.39%), rendering them suitable for solid fat replacement. In conclusion, aqueous enzymatic extraction is the preferred method for TSO production, and MG-based oleogel shows optimal potential as a solid fat substitute in food applications.

In order to investigate the effects of steam explosion (SE) pretreatment on the structure and emulsification stability of citrus peel pectin (CP), different pressures (0.3 MPa and 0.45 MPa, 3 min) were applied to treat citrus peels. The structural characteristics of CP were analyzed by high-performance liquid chromatography (HPLC), Fourier-transform infrared spectroscopy (FT-IR), and nuclear magnetic resonance spectroscopy (NMR). Meanwhile, emulsification stability of CP were assessed through surface interface tensiometer, laser particle sizer and confocal laser scanning microscopy (CLSM). The results revealed that the extraction yield of CP was significantly increased (P<0.05) after SE-0.3 MPa treatment from 7.59% to 21.17%. Moreover, molecular weight (Mw) of CP was reduced from 318.41 kDa to 114.22 kDa (0.3 MPa) and 48.26 kDa (0.45 MPa), respectively. Additionally, emulsion droplet size was significantly decreased (P<0.05) from 9.31 μm to 5.43 μm after SE-0.3 MPa treatment. No significant creaming, phase separation and increase of droplet size were observed in emulsion after storage at 25 ℃ for 21 days. This study provides a theoretical reference for the application of SE technology in the comprehensive utilization of citrus by-products.

This study investigated the changes in quality attributes and protein characteristics of Gobi red camel meat during post-slaughter maturation (0, 1, 3, 5, and 7 d). Quality parameters including pH, meat color, shear force, cooking loss, texture profile, and fatty acid composition were analyzed. Protein characteristics were evaluated through SDS-PAGE, total carbonyl content, sulfhydryl content, myofibrillar fragmentation index (MFI), and myofibrillar protein secondary structure. Pearson correlation analysis was performed to examine relationships between maturation time and measured indices. The results showed that the pH exhibited a U-shaped trend, reaching its lowest point at 3 d. Shear force, hardness, and chewiness followed a similar pattern, peaking at 3 d. Cooking loss, L^* (lightness), and a^* (redness) initially increased before decreasing, while b^* (yellowness) progressively increased to 14.36±1.29 at 7 d. Fatty acid composition showed dynamic changes. Saturated fatty acids (SFA) peaked at 5 d (47.08%±0.12%). Monounsaturated fatty acids (MUFA) demonstrated a trough pattern. Polyunsaturated fatty acids (PUFA) increased initially and then decreased, reaching 16.80%±0.13% by 5 d. Protein analysis revealed a progressive increased in total carbonyl content and MFI, along with a decline in sulfhydryl group content. SDS-PAGE analysis revealed the appearance of new protein bands at 3 d, and the intensity of these bands became more pronounced as the maturation time increased. Secondary structure transitions from α-helix and β-sheet were observed, conventing into irregular coils and β-turns. Correlation analysis revealed that maturation time exhibited a strong positive correlation with both total carbonyl content and MFI (P<0.001), while showing a highly significant negative correlation with β-sheet content and shear force (P<0.001). Conclusion, the optimal maturation period for camel meat was determined to be 3~5 d, when the meat exhibited its most favorable quality characteristics.

Objective: This study aimed to screen antifreeze peptides (AFP) from fish-derived waste and elucidate their mechanisms of interaction with ice crystals by integrating molecular simulation with experimental validation. Methods: Cod skin collagen was used as the substrate. Simulated enzymatic hydrolysis was employed to identify proteases with optimal bioactive peptide yield. The hydrolysates were analyzed using Peptide Ranker, CryoProtect, ToxinPred and ExPASy databases to evaluate antifreeze potential and physicochemical properties. Molecular docking and dynamics simulations were employed to characterize AFP-ice binding mechanisms. Finally, the screened antifreeze peptides were synthesized using solid-phase synthesis, and differential scanning calorimetry (DSC) was applied to identify the thermal hysteresis activity (THA) of antifreeze peptide AFP2 (AGSSGPGGER). Results: Trypsin demonstrated the highest efficiency among 39 proteases screened via the Peptide Cutter database. Eleven non-toxic, non-allergenic, and good water solubility AFPs were identified from 103 peptides. The binding energy between antifreeze peptide AFP2 and ice crystals was −130.45 kcal/mol. AFP2 bound to ice crystals and dynamically adjusted its conformation during the binding process to enhance the interaction stability via hydrogen bonding and hydrophobic interactions. Antifreeze peptide AFP2 exhibited high antifreeze activity, with thermal hysteresis activity of 0.9 ℃ and only 12.29% ice crystal formation during freeze-thaw cycles. Conclusion: This study efficiently screened and identified a highly active antifreeze peptide from fish-derived collagen using molecular simulation technology, providing a feasible approach for developing antifreeze peptides from fish waste and a theoretical foundation for the resource utilization of fish-derived byproducts.

To investigate the effects of ultrasonic treatment on lotus root juice quality, ultrasonic pretreatment was applied under varying conditions: frequencies (25, 33, 40, 59 kHz), power levels (40%, 60%, 80%, 100%), and treatment durations (0, 15, 30, 45, 60 min). Based on six nutritional quality indicators: soluble quinones, protein, vitamin C, color, soluble solids, and pH, along with four browning-related quality parameters: total phenolic content, browning degree, polyphenol oxidase (PPO) activity, and peroxidase (POD) activity, combined with principal component analysis and correlation analysis, to identify ultrasonic processing parameters that effectively enhance the comprehensive quality and sensory characteristics of lotus root juice. Finally, an electronic tongue analysis was conducted to evaluate the degree of flavor change in lotus root juice before and after ultrasonic treatment. Results indicated that moderate ultrasonic treatment improved lotus root juice quality. The optimal ultrasonic processing parameters identified were 30 min duration, 60% power, and 40 kHz frequency. Under these conditions, lotus root juice browning decreased by 28.13%, PPO and POD activities decreased by 66.67% and 62.07% respectively, while polyphenol and protein contents increased. Simultaneously, ultrasonic treatment reduced bitterness and enhanced acidity in the juice. These findings provide a foundation and theoretical basis for the development of lotus root products.

This study aimed to investigate the structural changes of rice bran protein during gastrointestinal digestion and the immunomodulatory activity of its digestive products. Rice bran protein (RBP) was used as the raw material. Changes in molecular weight, microstructure, and amino acid composition were analyzed at different stages of in vitro simulated gastrointestinal digestion. The immunomodulatory activity of RBP digestion products (RBPI) was evaluated using RAW264.7 murine macrophage cells as a model. Most of the digestive products exhibited a molecular weight below 10 kDa after simulated gastrointestinal digestion. The β-sheet content increased from 33.66% to 46.50%, while the α-helix content decreased from 22.38% to 15.80%. Essential amino acids (EAA) accounted for 40.33% of the total amino acid content, with an EAA to non-essential amino acid (NEAA) ratio of 0.68. Digestion changed the microstructural of the protein, and the surface of the digestive products appeared finely granular. RBPI, at concentrations of 50~600 μg/mL, significantly enhanced the viability of RAW264.7 cells and notably increased their phagocytic capacity and nitric oxide production. Furthermore, RBPI significantly stimulated the secretion of the cytokines interleukin (IL)-1β, IL-10, and tumor necrosis factor-α (TNF-α) by macrophages, indicating strong immunoenhancing activity. These findings indicated that RBP, after in vitro simulated digestion, had good nutritional value and potential to activate macrophages and boost immune function, it was expected to provide data support for the application of gastrointestinal digestion products of rice bran protein in the functional food and health food industries.

The physicochemical properties, physical and oxidative stability of whole fruit oil body (WOB), peel oil body (POB), and seed oil body (SOB) via water extraction were investigated in this study. The results showed that SOB had significantly higher contents of total sugar (49.58±0.30 g/kg), protein (12.00%±0.37%), essential amino acids (41.99±0.23 mg/100 g protein), and total amino acids (103.25±0.38 mg/100 g protein) than WOB and POB (P<0.05). In contrast, WOB exhibited the highest total phenol content (2.59±0.02 mg/g), compared with POB (P<0.05). POB had the highest lipid content (92.88%±1.70%), and significantly higher than WOB and SOB (P<0.05). Additionally, the apparent viscosity of three oil body emulsions decreased with the increase of shear rate and showed the shear-thinning behavior. At the same shear rate, SOB had higher apparent viscosity, storage modulus (G'), and loss modulus (G'') than WOB and POB. SOB also had significantly lower particle size, lipid hydroperoxide (LPO), and thiobarbituric acid reactive substance (TBARS) values than WOB and POB, whereas SOB exhibited higher absolute zeta-potential and interfacial protein adsorption rate than WOB and POB (P<0.05). Principal component analysis confirmed that SOB had the highest comprehensive score. Therefore, SOB extracted from Idesia polycarpa Maxim seed, demonstrated the superior physicochemical properties and stability. The research would provide the essential technical support for the processing and utilization of Idesia polycarpa Maxim oil body.

This study aimed to immobilize D-allulose 3-epimerase from Ruminococcus sp. (RDAE) using cross-linked enzyme aggregates (CLEAs) technology. The immobilized enzyme (RDAE-CLEA) was prepared by optimizing the precipitant polyethylene glycol (PEG4000) concentration, cross-linker dextran aldehyde concentration, and cross-linking time. The enzymatic properties of the free enzyme (RDAE) and the immobilized enzyme (RDAE-CLEAs) were comparatively evaluated. Furthermore, the structural changes in RDAE before and after immobilization were analyzed using scanning electron microscopy, infrared spectroscopy, and molecular dynamics simulations. In the absence of stabilizers, the RDAE-CLEAs prepared with 36% (w/v) PEG4000 and 2.73 mg/mL dextran aldehyde at 4 h achieved an enzyme activity recovery rate of 55.88%. Compared with the free enzyme, the immobilized enzyme exhibited siginificantly improved environmental tolerance (P<0.05) at pH6.0~7.5 and 30~55 ℃, retaining 59.77% initial activity after 10 reuse cycles. Structural analysis revealed that RDAE underwent significant conformational changes during cross-linking, and the binding tightness between subunits in the enzyme tetramer was reduced. The study developed RDAE-CLEAs with good reusability and elucidated the dual role of surface lysine residues in both facilitating covalent cross-linking and maintaining the rigidity of the tetrameric structure of RDAE. Considering the critical impact of tetramer rigidity on the thermal stability of RDAE, developing novel cross-linking strategies that preserve lysine residues on the enzyme surface would substantially improve the application potential of RDAE-CLEAs.

This study investigated the antibacterial components and underlying mechanisms of action of gallic (Galla chinensis) extracts. The ethanol extract was separated into different fractionations by using silica gel column chromatography, followed by analysis via ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-QTOF MS). The mechanism underlying the inhibitory effect of gallic extract on Penicillium citrinum was elucidated by assessing of cell membrane integrity, oxidative stress, mitochondrial function, and cellular ultrastructure. The results demonstrated that the Fr.3 fraction exhibited an maximum inhibition zone against P. citrinum with the diameter of 17.85 mm. UPLC-QTOF MS analysis identified 12 bioactive compounds in Fr.3, including ellagic acid, gallic acid, and (-)-epigallocatechin, among others. Antifungal assays demonstrated that gallic acid and (-)-epigallocatechin inhibited P. citrinum growth by 53.99% and 45.75%, respectively, after 6 days of culture at 28 ℃. Gallic acid impaired cell membrane integrity, leading to a 78.80% increase in relative conductivity and a 60.16% increase in malondialdehyde content. Gallica acid also induced oxidative stress, resulting in elevated reactive oxygen species (ROS) levels, which subsequently disrupted intracellular redox homeostasis in P. citrinum cells. Additionally, gallic acid inhibited mitochondrial function of P. citrinum, resulting in a 76.88% decrease in ATPase activity, a decline in mitochondrial membrane potential, with depolarization increased to 17.31-fold of the control. Furthermore, the P. citrinum cell ultrastructure was compromised and plasmolysis was observed. These findings elucidate the multitarget inhibitory mechanism of G. chinensis at the molecular level and provide a theoretical framework for natural antifungal agent development.

In this study, PacBio SMRT sequencing technology and conventional physicochemical analysis methods were employed to conduct a comparative analysis of the fungal community structure and physicochemical characteristics of medium-temperature Daqu samples from Luzhou and Nanyang regions. Furthermore, principal coordinate analysis (PCoA) and correlation analysis were performed to reveal the association between dominant fungal species and physicochemical properties. The results of fungal community analysis showed that the fungal communities in medium-temperature Daqu from both Luzhou and Nanyang regions were dominated by Thermoascus aurantiacus, Thermomyces lanuginosus, and Saccharomycopsis fibuligera, with cumulative average relative abundances of 64.59% and 83.58%, respectively. Additionally, Rasamsonia composticola and Issatchenkia orientalis were identified as fungal biomarkers for medium-temperature Daqu from Luzhou and Nanyang regions, respectively. Physicochemical analysis results indicated that, compared to medium-temperature Daqu from Nanyang, Daqu from Luzhou exhibited significantly higher water activity, moisture content, bound water content, ash content, starch content, amino acid nitrogen content, and protein content (P<0.05), while density, crust hardness, free water content, liquefaction power, esterification power, and saccharification power were significantly lower (P<0.05). Correlation analysis revealed complex relationships between dominant fungal species and physicochemical indicators in medium-temperature Daqu. This study provides important supporting data for understanding the differences in fungal communities and physicochemical properties of medium-temperature Daqu across different regions.

The aim of this study was to elucidate the antibacterial mechanism of Zanthoxylum bungeanum extract against Shewanella putrefaciens. The effects of the extract on bacterial growth, cell wall integrity, membrane permeability, cellular morphology, and transcriptional processes were investigated using growth curve analysis, extracellular alkaline phosphatase (AKP) and protein leakage assays, transmission electron microscopy, DNA-binding analysis, and transcriptomics. The results demonstrated that Zanthoxylum bungeanum extract significantly inhibited Shewanella putrefaciens growth in a concentration-dependent manner. It disrupted the integrity of the cell wall and membrane permeability, leading to the leakage of AKP and intracellular proteins. Additionally, the extract interacted with Shewanella putrefaciens genomic DNA, altering metabolic pathways, signal transduction, and motility-related gene expression. Transcriptome analysis identified 301 differentially expressed genes, with the flagellar assembly pathway exhibiting the most significant enrichment (P<0.05). These findings indicated that Zanthoxylum bungeanum extract exerted its antibacterial effects through multifaceted mechanisms, including growth suppression, structural damage to the cell wall and membrane, morphological deformation, and transcriptional modulation. Therefore, it is a promising natural resource for developing antibacterial agents.

In order to screen mold starters that could provide desirable flavor for mold-ripened cheeses, the mold strains isolated from sufu-related products were used to prepare experimental cheese samples. These samples were subjected to the determination of physicochemical indicators and sensory evaluation, ultimately identifying strains that exhibited both cheese-ripening abilities and favorable flavor profiles. The 4 mold strains with cheese-making potential were isolated from sufu-related products, namely Geotrichum candidum (strains MP07 and MP08), Mucor circinelloides (strain FR04), and Actinomucor elegans (strain QF03). Physicochemical indicators demonstrated that all 4 sufu-derived mold strains exhibited certain cheese-ripening abilities. The cheeses produced by them were close to commercial Camembert cheese in terms of main component content. The moisture content was 51.43~54.46 g/100 g, the protein content was 15.00~16.31 g/100 g, and the fat content was 26.47~29.62 g/100 g. At the end of ripening, the pH inside the cheeses produced by them was around 6.0, and the pH outside was around 7.0. Primary and secondary proteolysis occurred in the cheeses produced by them, and the proteolysis indices of sample 423 produced by strain FR04 and sample 365 produced by strain QF03 were significantly higher than those of the other 2 groups of samples (P<0.05), with 12.55% and 11.59%, respectively, which indicated that these 2 strains had stronger cheese-ripening abilities. The texture parameters of the core parts of the cheeses produced by them changed during the ripening periods. The hardness, chewiness and resilience of sample 365 at the end of ripening were significantly lower than those of the other 3 groups (P<0.05), indicating that the internal ripening state was the best. The results of sensory evaluation indicated that there were significant differences (P<0.05) in appearance, odor, taste, and mouthfeel between the 4 groups of sufu-derived mold-ripened cheeses and commercial Camembert cheese, and the sample 365 achieved the highest average overall liking scores (5 points) among the five groups of mold-ripened cheeses. Therefore, among the 4 mold strains, strain QF03 was determined to be the most suitable strain for cheese production. This study provides a new high-quality fermentation strain to produce mold cheeses, which contributes to the development and utilization of microbial resources in China.

This study aimed to screen a strain with high cholesterol-lowering effect from traditional fermented yak yogurt in western Sichuan province and explore its therapeutic effect on hypercholesterolemia. This study focused on 295 strains of lactic acid bacteria isolated from traditional fermented yak yogurt in Western Sichuan, and the lactic acid bacteria with high cholesterol-lowering ability were screened by ferric ammonium sulfate method and o-phthalaldehyde method, and the in vitro probiotic characterization test and safety evaluation were carried out, and the cholesterol-lowering effect of the strains was evaluated by establishing a mouse model of hypercholesterolemia induced by high-fat diet. The screening revealed four strains exhibiting favorable cholesterol-reducing efficiency and efficacy isolated from 295 lactic acid bacteria. Among the 4 strains, strain 166 had the highest survival rate in simulated gastric fluid tolerance assay test, and the number of viable bacteria remained above 5.3×10⁸ CFU/mL after 3 h of incubation in the simulated intestinal fluid, and it possessed a good bile salt tolerance performance, with a hydrophobic capacity of up to 62.3%, auto-aggregation capacity of 18.65%, which was identified as Limosilactobacillus fermentum. In addition, strain 166 was evaluated negatively for harmful metabolites, no hemolysis phenomenon, no gelatin liquefaction, and showed some resistance to eight antibiotics, which showed good in vitro probiotic properties and safety. In vivo experiments in animals showed that Limosilactobacillus fermentum 166 could significantly reduce the serum total cholesterol, triglycerides, low-density lipoprotein cholesterol levels and atherosclerosis index of mice, effectively increase the content of serum high-density lipoprotein cholesterol, and effectively improve the Lee's index, liver index, perirenal fat index and abdominal fat index. Therefore, Limosilactobacillus fermentum 166 has the potential to be developed as a functional probiotic product, providing data support for the prevention and adjunctive therapy of hypercholesterolemia.

This study was aimed to extract the total flavonoids from the flowers of Abelmoschus manihot (L.) Medicus, clarify the composition of the individual flavonoid compounds as well as its ameliorative effect on hyperuricemia in mice. The dried flower of Abelmoschus manihot (L.) Medicus was used as raw materials for this study. Both single-factor and response surface approaches were performed to optimize the parameters for the isolation of total flavonoid from Abelmoschus manihot (L.) Medicus. The molecular composition of Abelmoschus manihot (L.) Medicus extract was analyzed using the targeted metabolomics approach. Furthermore, an animal model of hyperuricemia was established to elucidate the hypouricemic activity of total flavonoid. The maximum content of total flavonoid could reach 19.73±0.11 mg/g when the extraction lasting for 35 min under the conditions set at a liquid/material ratio 25:1 mL/g, ultrasonic power 250 W and microwave power 190 W. The targeted metabolomics data revealed that the dominant flavonoid compounds were myricetin, phenylalanine, rutin, quercetin 3-glucoside, quercetin, etc. Compared to the level of uric acid (124.95±26.22 μmol/L) in the hyperuricemic mice, the administration with low- and high-dose of total flavonoid extract significantly decreased the uric acid levels, being 52.62±2.76 μmol/L and 43.80±9.94 μmol/L, respectively. The findings indicated that total flavonoid extract could exert hypouricemic effects by alleviating kidney and liver damage in mice, lowering levels of interleukin-1β, interleukin-6, tumor necrosis factor, creatinine and urinary nitrogen in the serum, malondialdehyde content in the kidney, and xanthine oxidase activity in the liver, while enhancing the activity of superoxide dismutase and catalase in the kidney. These findings are expected to provide theoretical guidance and data support for the value-added utilization of Abelmoschus manihot (L.) Medicus and also for the development of novel hypouricemic products.

Using polysaccharide extraction yield as the indicator, this study investigated the effects of hot water extraction (HWE), enzyme-assisted extraction (EAE), and semi-bionic extraction (SBE) on the extraction yield of Prunella vulgaris L. polysaccharides. The extraction method with the highest polysaccharide yield was selected for process optimization. The structure of the polysaccharides was characterized using high-performance liquid chromatography, gel permeation chromatography, ultraviolet spectroscopy, and Fourier-transform infrared spectroscopy. In addition, the in vitro antioxidant and enzyme inhibitory activities were evaluated. The results showed that the polysaccharide yields obtained by the HWE, EAE, and SBE were 5.9%, 7.54%, and 9.87%, respectively. After optimization, the best extraction conditions for the SBE method were determined as follows: extraction temperature of 85 ℃, duration of 2.5 h, simulated gastric fluid (pH2.0) and intestinal fluid (pH8.5), and a solid-to-liquid ratio of 1:30. Under these conditions, the polysaccharide yield reached 11.69%. Structural analysis revealed that Prunella vulgaris polysaccharides were mainly composed of rhamnose, galacturonic acid, glucose, galactose, xylose, and arabinose, the molar ratios were 8.89, 41.81, 17.53, 6.85, 14.32 and 7.21, respectively. Antioxidant activity tests showed that the IC₅₀ values for scavenging DPPH·, ABTS⁺·, ·OH and O₂⁻· were 0.049, 0.092, 0.085 and 0.062 mg/mL, respectively, while the maximum total reducing power was measured at 0.314 when the polysaccharide concentration was 1.1 mg/mL. The polysaccharide also exhibited inhibitory effects on α-glucosidase and α-amylase, with IC₅₀ values of 1.72 and 8.43 mg/mL, respectively. This study systematically optimized the extraction process of P. vulgaris L. polysaccharides, preliminarily clarified their structural characteristics, and confirmed their strong antioxidant activity. These findings provide theoretical basis and technical support for the further development and application of P. vulgaris L. polysaccharides.

In the present work, Eurotium cristatum fermentation was applicated in Penthorum chinense Pursh (PCP) leaf tea production, to reduce the bitterness, astringent tastes and pronounced herbaceous flavor of PCP leaves. Based on the results of single-factor experiments and response surface methodology (RSM) according to sensory evaluation, the optimal fermentation conditions were determined as follows: water contents 27%, incubation amount 21%, with 16 days of incubation time. The E. cristatum fermented PCP leaf tea produced in the optimal condition had orange-yellow infusion appearance with abundant E. cristatum colonization, tasting smooth and mellow with harmonious aroma, which achieved the sensory score at 91.60, while the total polyphenols and total flavonoids contents were reduced by 16.95% and 18.70%, respectively. Compared with the unfermented samples, the ratio of bitter and sweet amino acids of fermented PCP leaf tea decreased by 7.16%. The results of HS-SPME-GC-MS showed that the undesirable volatile components (VOCs), including hexanal, trans-2-hexenal, (E,E)-2,4-heptadienal, and 6-methyl-5-hepten-2-one representing grassy, pungent, and irritating odors, remarkably decreased, and the VOCs associated with floral, fruity, and fungal aromas, including acetophenone, linalool, and 2-butanone were newly generated and increased in PCP leave tea after fermentation. In summary, the optimal E. cristatum fermentation was confirmed to significantly improve the sensory quality of PCP leaf tea, especially eliminating the undesirable flavors and tastes, which could be a promising technology applicated in PCP tea process.

To address the high glycemic index (GI) and monotonous flavor of traditional rice cakes, in this study, a low-GI large-leaf yellow tea rice cake was developed using indica rice flour, glutinous rice flour, and large-leaf yellow tea powder, substituting traditional white sugar with erythritol. Single-factor experiments and orthogonal testing optimization identified an optimal formula consisting of an indica rice flour to glutinous rice flour ratio of 5:2, with the addition of 3% large-leaf yellow tea powder, and 3% erythritol content. The optimal formula achieved a comprehensive score of 84.67. The analysis results of flavor characteristics revealed enhanced umami and complexity in large-leaf yellow tea rice cakes, with significantly higher contents of 74 aromatic components (including benzaldehyde), forming a distinctive mellow tea aroma profile. Radical-scavenging assays demonstrated that large-leaf yellow tea powder significantly improved the clearance rates of 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radicals. In vitro digestion experiments revealed an elevated resistant starch content (68.03%±4.61%) and a lower amount of rapidly digestible starch content (12.58%±2.89%) in large-leaf yellow tea rice cakes, resulting in an estimated glycemic index of 57.56, 11.97% lower than that of the control group, almost meeting the criteria for low-GI foods. This study pioneers the application of large-leaf yellow tea powder in the development of low-GI rice products, providing a theoretical foundation and technical references that is expected to drive innovation in the development of functional traditional food.

This study investigated the co-fermentation of shrimp shells/heads and soybean substrates using a Mucor, Rhizopus oryzae, and Aspergillus oryzae mixed culture system. The microbial ratio was optimized through orthogonal experiments, with amino nitrogen content and sensory attributes serving as key assessment criteria. The optimal fermentation conditions were further validated by volatile flavor analysis. Additionally, the quality of laboratory-produced shrimp paste was compared with commercial products based on color parameters, total volatile basic nitrogen, pH, and free amino acid composition. The result showed that an optimal inoculum ratio of 3:1:3 (Mucor:Rhizopus oryzae:Aspergillus oryzae) yielded shrimp paste with 1.19 g/100 g amino nitrogen and a 92.53-point sensory score. Key aromatic compounds, including pentanal (monomer/dimer), hexanal, 3-pentanone, 3,5,5-trimethyl-2-cyclohexen-1-one, and ethyl acetate, demonstrated superior relative odor activity values. Compared with them to commercial counterparts, our formulation exhibited enhanced color parameters (a^*=12.26, b^*=19.91), lower total volatile basic nitrogen (117.98 mg/100 g), a higher proportion of umami amino acids (20.78% of total amino acids), and a lower proportion of bitter amino acids (42.77% of total amino acids). Fourier-transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy analyses confirmed that the proteins in the shrimp byproducts were fully utilized during fermentation, with the remaining insoluble fractions exhibiting the characteristic functional groups, crystalline structure, and microscopic morphology of α-chitin. The findings of this study demonstrate that mixed-strain fermentation enhances flavor characteristics while reducing the accumulation of undesirable metabolites, providing both a theoretical foundation and technical support for the value-added utilization of shrimp by-products and industrial-scale production of premium shrimp paste.

To enhance the drying efficiency and quality of vacuum pulsation-dried chili peppers and to obtain the optimal pretreatment method, this study used ultrasonic, ultrasonic combined with blanching, and ultrasonic combined with freeze-thawing for the pre-drying pretreatment of chili peppers and analyzed the drying characteristics, physicochemical properties, and volatile composition of vacuum pulsation-dried chili peppers. The results showed that all the pretreatments effectively shortened the drying time, reduced the energy consumption of vacuum pulsation drying of chili peppers, and improved the physicochemical quality and flavor of the samples, and the ultrasonic combined with blanching had the best effect. Compared with the control samples, ultrasonic combined with blanching samples shortened the drying time by 29.15%, reduced energy consumption ration by 39.19%, retained capsorubin reached 100%, increased the contents of capsaicin, dihydrocapsaicin, vitamin C, and total phenols by 28.68%, 31.46%, 10.10%, and 68.90%, respectively, increased DPPH radical scavenging capacity and total antioxidant capacity by 14.11% and 70.45%, respectively, and had the best physical properties improvement and volatile substances retention; by microstructure and low-field nuclear magnetic resonance analysis revealed that the breakage of cellular tissue structure by pretreatment was the main reason for the shortening of drying time, the reduction of energy consumption and the improvement of quality. Pearson correlation analysis showed that volatiles such as aldehydes and esters were positively correlated with the a^* value, vitamin C content, and capsanthin content, whereas nonanal exhibited a negative correlation with capsaicin and dihydrocapsaicin content. This study provides theoretical and technical support for reducing the energy consumption and improving the quality of chili pepper drying.

In order to solve the problem of the thin flavor of Yunnan sweet rice wine. This study had focused on locally screened high alcohol producing Saccharomyces cerevisiae LF05 and high esters producing Rhodotorula mucilaginosa PL10, investigating the effects of their mono- and co-fermentation with Rhizopus oryzae on the physicochemical properties, sensory characteristics, free amino acids, and volatile compounds of the wine. The synergistic fermentation with yeasts and Rhizopus oryzae had significantly enhanced ethanol concentration, umami amino acids, sweetness amino acids, and volatile compound content in sweet rice wines. The LF05-PL10 co-culture group had demonstrated the highest sensory score, umami amino acids, sweetness amino acids, higher alcohols, and ester compounds among all experimental groups, with increases of 89.03%, 94.07%, 155.37%, 335.04%, and 412.25% compared to the Rhizopus oryzae-only group, respectively. This synergistic effect had achieved the goal of “enhancing alcohol content, ester synthesis, and aroma complexity” in the fermented product. Orthogonal partial least squares-discriminant analysis (OPLS-DA) had been applied to 16 free amino acids and 73 volatile compounds in sweet rice wines. With variable importance in projection (VIP) values ≥1 as the threshold, 8 differential amino acids and 30 differential volatile metabolites had been identified as key contributors to the characteristic flavor profile of the wine. In conclusion, the cooperative fermentation strategy using Saccharomyces cerevisiae/Rhodotorula mucilaginosa with Rhizopus oryzae had effectively alleviated the bland flavor issue in Yunnan sweet rice wines, providing a theoretical foundation for flavor quality optimization in traditional fermented beverages.

In order to explore the differences in volatile organic compounds (VOCs) among six different formulations of five-spice seasoning oils, electronic nose, headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were used in this study. The electronic nose sensor had a strong response to alkanes, alcohols, ketones and aldehydes in VOCs, and PF6 had a strong flavor response. HS-SPME-GC-MS identified 118 VOCs in the six formulations, including olefins, esters, ketones, alcohols, alkanes, aldehydes, acids, phenols, ethers, and heterocyclic compounds. Anise-based PF1 had 31 VOCs, PF3 had 33, PF5 had 37, and PF6 had 46; Cinnamon-based PF2 had 47; Galangal-based PF4 had 32. Relative odor activity value (ROAV) analysis found 14 key VOCs, with anisaldehyde, artemisia ketone, and eucalyptol (responsible for anise and camphor-like aromas) being the major contributors. A total of 45 VOCs were identified by GC-IMS, through principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA), 19 key VOCs differentiating the formulations were found, such as phenethyl alcohol, 2-methyl-2-propanol, ethyl hexanoate, oxylinalool, 1-octanol, and 1-penten-3-one. This study is helpful to provide a basis for the study of complex flavor system, and provide a reference for the development of spice products.

The aim of this study was to explore the effect of steam-roasting treatment on the eating quality and flavor of Gamba (French-style) lamb chops. Gamba (French-style) lamb chop was selected as the research subject. The steam-roasting oven was used to steam-roasting and traditional roasting process on Gamba (French-style) lamb chops. Their color, texture, water-holding capacity, and cooking loss were measured and analyzed. The moisture distribution, myofibrillar structure, and volatile flavor compounds of all different treatment groups were detected using low-field nuclear magnetic resonance (LF-NMR), scanning electron microscopy (SEM), and gas chromatography-ion mobility spectrometry (GC-IMS). Sensory evaluation was performed to assess the eating quality of Gamba (French-style) lamb chops with different treatments. The results showed that during steam-roasting treatment, the surface a^* value of ZK10 was significantly higher than that of KZ10 (P<0.05). The surface b^* value of ZK5 was significantly lower than that of KZ5 (P<0.05). The ZK5 Gamba (French-style) lamb chops exhibited lower shear force (55.25±1.10 N), chewiness (3.25±0.46 mJ), hardness (1.59±0.14 N), cooking weight loss rate (18.56%), and TBARS value (8.47 mg/kg), while maintaining higher water-holding capacity (79.22%), moisture content (58.7%), and elasticity (8.96±0.49 mm). Additionally, the myofibrillar structure was less damaged. Sensory evaluation indicated that ZK7 achieved the highest scores in color, appearance, taste, and overall acceptability, while ZK5 excelled in terms of taste. GC-IMS fingerprinting revealed 53 volatile compounds in the lamb chops, including aldehydes, ketones, alcohols, heterocyclic compounds, and alkanes. The ZK groups produced the highest diversity of volatile components, primarily alcohols and aldehydes. Their characteristic flavor compounds mainly including 1-butanol-M, 1-hexanol-D, 1-pentanol-D, 1-penten-3-ol, 2-methylbutyraldehyde-M, 1-propanol-D, 3-hydroxy-2-butanone-M, acetic acid-M, (E)-2-heptenal, (E)-2-hexenal, 1-butanol-D, butyraldehyde-M, 1-nonanal-M, heptanal, 1-hexanal-D, ethyl heptanoate, acetic acid-D, 1-nonanal-D, 1-octenal-M, 2-methyl-2-hepten-6-one, 1-octenal-D, butyraldehyde-D, 3-hydroxy-2-butanone-D, 2-methylbutyraldehyde-D, and α-pine. The steam-roasting treatment can enhance the brightness, yellowness, elasticity, water-holding capacity, and moisture content of Gamba (French-style) lamb chops, reduce hardness, shear force, chewiness, and cooking loss rate, effectively inhibit lipid peroxidation, partially protect the myofibrillar structure, and promote the formation of more volatile substances, particularly alcohols and aldehydes.

As a crucial fermenting and saccharifying agent for Fen-flavor Baijiu, low-temperature Daqu provides abundant microorganisms, enzyme systems, and flavor precursor substances during the brewing process, influencing the liquor's style and yield. To investigate the quality differences of low-temperature Daqu from different regions, this study employed PacBio SMRT sequencing, electronic nose, electronic tongue, and physicochemical analysis to conduct a comprehensive analysis of low-temperature Daqu samples collected from Xiangyang and Fenyang City. Results revealed that there were significant differences in microbial community diversity and structure between the two regions (P<0.05). Specifically, species such as Lactiplantibacillus plantarum and Saccharomycopsis fibuligera were significantly enriched in the Xiangyang low-temperature Daqu samples (P<0.05), while species such as Bacillus licheniformis and Issatchenkia orientalis were significantly enriched in the Fenyang low-temperature Daqu samples (P<0.05). Xiangyang low-temperature Daqu was rich in aromatic compounds with a more prominent richness (P<0.05), while Fenyang low-temperature Daqu contained higher concentrations of alcohols and aldehydes/ketones, with more prominent sourness, bitterness, and astringency (P<0.05). Xiangyang low-temperature Daqu samples had significantly higher water activity, bound water content, liquefying power, acidity, ash content, and starch content (P<0.05), while Fenyang low-temperature Daqu samples had significantly higher Qu-skin hardness, Qu-core hardness, water content, immobilized water content, liquor-producing power, fermentation power, esterifying power, saccharification power, and protein content (P<0.05). There was a significant correlation between the dominant species in Daqu and sensory and physicochemical indicators. It could be seen that there were significant differences in microbial community structure and quality indicators between Fenyang and Xiangyang low-temperature Daqu. These findings provide empirical data support for improving the quality of Fen-flavor Baijiu.

This study established an integrated analytical strategy combining elemental profiling via inductively coupled plasma mass spectrometry (ICP-MS) and spectral fingerprinting via Fourier transform infrared spectroscopy (FTIR) to discriminate geographical origins of Larimichthys crocea (L. crocea) from five coastal Chinese cities: Zhoushan, Taizhou, Wenzhou, Ningde, and Zhanjiang. Significant inter-origin variations (P<0.05) were observed in the mass fractions of 13 key elements: aluminium (Al), titanium (Ti), chromium (Cr), manganese (Mn), arsenic (As), selenium (Se), strontium (Sr), barium (Ba), mercury (Hg), lead (Pb), iron (Fe), nickel (Ni), and tin (Sn). Region-specific elemental signatures were identified: Taizhou samples demonstrated maximal Al, Se, and Hg content with minimal As levels; Zhoushan samples contained peak Ni concentrations; Wenzhou samples exhibited significantly elevated Ti, Cr, Mn, and Sr alongside minimal Se; whereas Zhanjiang samples showed maximal As levels with suppressed Al, Ti, Cr, Mn, Fe, Ni, Ba, and Pb. Multivariate chemometric analysis of the integrated ICP-MS/FTIR dataset, incorporating principal component analysis (PCA), cluster analysis (CA), and linear discriminant analysis (LDA), achieved precise discrimination among the five geographical origins. PCA revealed five distinct, non-overlapping clusters in the score plot (PC1/PC2 cumulative variance=74.7%). CA further confirmed independent clustering by origin. The LDA model achieved 100% accuracy in re-substitution validation and 97.3% in cross-validation. This work demonstrates that ICP-MS/FTIR integration augmented by chemometrics establishes a rapid, highly accurate platform for authenticating L. crocea geographical origin, providing a robust framework for safeguarding aquatic geographical indications.

To address the issue of fishy odor in farmed sea bass, this study investigated the effects of seasoning treatments using extracts from three medicinal and edible plants—oregano, citronella, and moringa oleifera—and their compound mixture, on fish flavor profiles. Flavor characteristics were analyzed via electronic nose, electronic tongue, free amino acid analysis, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results demonstrated that all seasoning solutions applied at a concentration of 0.3 g/100 mL effectively improved the flavor quality of sea bass fillets. Notably, the compound treatment group (oregano:citronella:moringa oleifera=1:1:1) exhibited a synergistic effect. Seasoning treatments significantly reduced (P<0.05) thiobarbituric acid (TBARS) values in fish muscle, indicating effective retardation of lipid oxidation. Concurrently, increased total color difference (ΔE) values resulted in visibly darker coloration. E-nose analysis revealed that seasoning treatments significantly attenuated sensor response values for W1W (sulfides), W2W (organosulfides), and W1S (methyl groups), corresponding to reduced levels of sulfur-containing compounds and methyl-derived off-flavors associated with fishiness. Principal component analysis (PCA) effectively discriminated among the five sample groups. E-tongue detection indicated significantly reduced acidity and bitterness values in all treatment groups compared to the control (P<0.05). The compound treatment significantly increased the total free amino acid content from 357.94 mg/100 g to 418.96 mg/100 g (P<0.05), with a marked increase in umami-related amino acids. This suggested that the seasoning treatments effectively promote amino acid release, thereby enhancing nutritional value. GC-MS analysis demonstrated a significant increase in the diversity of volatile compounds in seasoned fish. Specifically, the number of volatile compounds in the compound seasoning treatment group increased from 19 (control) to 45 types, with notable increases in alcohols and terpenes. Aldehyde content decreased, and the primary fishy odor compound, hexanal, was substantially reduced from 3207.03 μg/kg to 317.67 μg/kg. The study demonstrates that these three natural extracts, particularly in combination, can reduce the generation of fishy odor substances through multi-pathway synergistic effects, providing theoretical support for the application of natural substances in flavor enhancement of aquatic products.

This study was dedicated to developing a visualization technique based on loop-mediated isothermal amplification (LAMP) with novel molecular targets, aiming to simultaneously, rapidly, and sensitively detect Flavobacterium spp. in fresh fish meat. The whole-genome sequencing and pan-genome analysis techniques were employed to systematically mine the candidate target of the Flavobacterium genus. Five Flavobacterium strains and forty-four non-Flavobacterium strains were prepared for specificity verification of candidate target. LAMP primers were designed based on the target sequence and then the amplification system was optimized. The specificity and sensitivity of novel LAMP assay and LAMP based lateral flow dipstick (LFD) visualization method were evaluated. Finally, the anti-interference capability and the accuracy in detecting actual samples were determined. These results showed that the menB target mined in this study exhibited good specificity, and the newly established LAMP method had no cross-reactivity against 12 non-target bacteria trains in optimal conditions. The detection limits for Flavobacterium in pure cultures and mixed spiked fish meat samples were 3.3×10² CFU/mL and 3.3×10³ CFU/g, respectively. Meanwhile, the detection sensitivity and specificity of LAMP-based visualization technique in pure cultures and mixed spiked fish meat samples were comparable to those of the traditional LAMP method. Moreover, it maintained excellent detection performance even under the interference of high concentrations of contaminant bacteria and spoiled fish sample. The detection results of the LAMP-LFD visualization methods for 24 actual samples were consistent with those of the traditional culture method. The novel LAMP visualization technology established in this study provides an efficient and reliable detection method for the prevention and control of Flavobacterium contamination in food, which has important application value and promotion prospects.

To investigate whether curcumin as a polyphenol can delay the quality deterioration of ready-to-eat sea cucumber during cold storage, and the impact of adding curcumin on the ready-to-eat sea cucumber, sea cucumber was used as raw material, the weight loss rate and volume loss rate of sea cucumber during the hot processing process were determined, and the moisture content, texture characteristics, microstructure, free hydroxyproline content, free ammonia nitrogen content, soluble protein content and SDS-PAGE of ready-to-eat sea cucumber during the cold storage were measured. The secondary structure of ready-to-eat sea cucumber protein was observed by infrared spectroscopy. At the same time, the volatile substances and sensory flavor were analyzed to explore the effects of adding curcumin on the quality and flavor of ready-to-eat sea cucumber. The results showed that the addition of curcumin during thermal processing had no significant effect on the weight loss rate and volume loss rate of ready-to-eat sea cucumber. After cross-linking with curcumin, the hardness of ready-to-eat sea cucumber increased by 53.92%, the chewiness increased by 64.03%, and the moisture content decreased by 5.14%. The 35 kDa band disappeared from the protein relative molecular mass, increasing to 100, 48 kDa bands. The vibration band of secondary structure amide Ⅰ band and amide Ⅱ band shifted from 1654.1 cm⁻¹ and 1549.5 cm⁻¹ to 1657.6 cm⁻¹ and 1549 cm⁻¹, increase of β-folding, decrease of random coil, decrease of α-helix, increase of β-turn. During cold storage, the protein degradation indexes such as free hydroxyproline content, free ammonia nitrogen content and soluble protein content of ready-to-eat sea cucumber showed a significant upward trend, but after curcumin cross-linking treatment, the protein degradation rate of ready-to-eat sea cucumber was significantly slowed down. When cold storage for 40 days, the ready-to-eat sea cucumber treated with curcumin had a relative increase in volatile substances such as caramel, fruity, and smoky flavors, and the relative content of volatile substances with antibacterial and antioxidant properties increased. In conclusion, curcumin can interact with the body wall protein of sea cucumbers, thereby delaying the degradation of the body wall during refrigeration and improving its flavor.

Objective: To investigate the storage characteristics and quality evolution of fresh Radix Astragali under low-temperature of 4  ℃ and dark storage conditions. Methods: The storage characteristics and quality changes of fresh Radix Astragali at 4  ℃ were analyzed by monitoring its physiological parameters and storage quality during storage. Results: The moisture content of fresh Radix Astragali decreased from 57.92% to 48.19%, accompanied by a steady increase in weight loss, which reached 9.76% at 60 days. Respiration intensity showed a rise-then-fall trend, peaking at 15 days (15.17 CO₂ mg·kg⁻¹·h⁻¹), indicating active metabolism in the early storage stage. In the initial 30 days, overall quality remained stable; however, in the later period, sensory quality and b^* value declined significantly (P<0.05), with surface browning and texture softening. The b^* value of the cross-section decreased by 33.07% at 60 days compared to 0 day. Total flavonoid content slightly increased initially, peaking at 0.56 mg/g at 15 days, then declined markedly to 0.34 mg/g by 60 days (P<0.05). Calycosin content continuously decreased, reaching 0.0175 mg/g at 60 days. Antioxidant capacities (DPPH, ABTS⁺, and hydroxyl radical scavenging) also peaked at 15 days, but dropped by 54.81%, 17.5%, and 23.40%, respectively, at 60 days. Superoxide anion content increased significantly (P<0.05), reaching 3.92 μmol/g by 60 days. Both acid value and peroxide value increased over time, reaching 39.36 mg/g and 4.86% at 60 days, reflecting severe oxidative deterioration. With prolonged storage, decay rate and disease index increased notably. Mold appeared after 30 days, with decay rates of 8.83% and 12.57%, and disease indices of 7.34% and 10.59% at 45 and 60 days, respectively. Conclusion: A storage duration of up to 30 days at 4  ℃ under dark conditions was found to effectively preserve the sensory quality and biological activity of fresh Radix Astragali, with flavonoid levels, antioxidant capacity, and metabolic status remaining relatively stable. Beyond this period, decay became progressively severe, accompanied by a rapid decline in overall quality and antioxidant function. This study provides a theoretical foundation for optimizing postharvest storage strategies and quality control of fresh Radix Astragali.

To investigate the effect of low voltage electrostatic field (LVEF) treatment on Alternaria rot in apricot fruit, 'Chuanzhihong' apricots were used as the experimental material. The fruits were wound-inoculated with Alternaria alternata and stored under a 1500 V LVEF environment at 25±1 ℃ and 80%~85% relative humidity. Physiological and biochemical parameters were measured to evaluate the inhibitory effect of LVEF treatment on Alternaria rot development during storage. The results demonstrated that LVEF treatment significantly inhibited the infection process of the pathogen. Compared to the control (CK) group, LVEF treatment reduced the disease incidence by 41.18% and the lesion diameter by 31.20% (day 6). In terms of oxidative stress, the contents of malondialdehyde (day 2) and hydrogen peroxide (day 6) were significantly lower in the LVEF group than in the CK group, decreasing by 29.41% and 19.75%, respectively. Additionally, the production rate of superoxide anion (day 6) was also decreased significantly, showing a reduction of 5.42%. Furthermore, LVEF treatment suppressed the activity of polyphenol oxidase while increased the content of reduced glutathione by 1.81% (day 4). Regarding antioxidant enzyme activity regulation, LVEF treatment significantly enhanced the activities of catalase and ascorbate peroxidase, while peroxidase and superoxide dismutase activities were also increased. In terms of disease resistance, the activities of phenylalanine ammonia lyase and chitinase significantly increased by 5.86% and 1.17% (day 6), respectively, while the contents of total phenols and flavonoids increased by 1.75% and 4.35% (day 6). In conclusion, LVEF preservation technology could effectively inhibit the disease occurrence of Alternaria rot and showed promising application potential for controlling postharvest diseases in apricot fruit.

To improve the edible quality of ready-to-eat tangerine peel-flavored eel, this study optimized key processing parameters and established a shelf-life prediction model. First, single-factor experiments were conducted to optimize frying time, tangerine peel powder content in seasoning, and sterilization method. Then, the quality changes of eel products during storage at different temperatures (37, 25, 10 ℃) were monitored, Finally, the shelf-life prediction models were developed based on the kinetic equations and the Arrhenius equation. Results showed that the optimal frying time was 4 minutes, the content of tangerine peel powder in seasoning was 10%, and the sterilization method was the combination of high-temperature and irradiation sterilization. With the extension of storage time, the total viable count (TVC), total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values of eel products gradually increased, while sensory scores gradually decreased. The pH exhibited a trend of direct decrease when samples stored at 37 ℃, while decrease followed by increase when samples stored at both 25 and 10 ℃, indicating progressive quality deterioration. Shelf-life prediction models for TVC, TVB-N, and TBA, respectively, were established. Validation results showed that the prediction model based on TVC had the minimal relative error (all below 5%), therefore, the TVC model was recommended as the suitable shelf-life prediction mode for ready-to-eat tangerine peel-flavored eel.

To investigate the effects of ultra-high pressure sterilization on the quality of low-fat walnut sauce and predict its shelf life, the optimal ultra-high pressure sterilization conditions were selected. Moreover, multivariate statistical analysis was employed to comparatively evaluate the impacts of ultra-high pressure sterilization (HPP), high temperature steam sterilization (HPST), and pasteurization (PS) on the multi-dimensional quality indices of low-fat walnut sauce, so as to screen out the appropriate sterilization method. Furthermore, based on the Arrhenius equation, shelf life prediction models under different storage conditions (4, 25 and 35 ℃) were constructed. The research results showed that HPP could better retain the original quality of low-fat walnut sauce. The low-fat walnut sauce treated by HPP (500 MPa, 4 min) had the best color, relatively high adhesiveness, moderate hardness, cohesion, chewiness, and good stability. Through the application of gas chromatography-ion mobility spectrometry (GC-IMS) combined with Orthogonal Partial Least Squares Method (OPLS-DA), 26 key volatile compounds were identified from low-fat walnut sauce. ROAV analysis revealed that 3-methylbutyral was the dominant flavor compound, primarily contributing mushroom and fruity aromas. The HPP group exhibited (E)-2-heptenal as its primary flavor component, mainly presenting grassy and cucumber-like notes. Principal component analysis demonstrated that HPP-treated low-fat walnut sauce achieved optimal overall quality (comprehensive score 1.52), serving as the most effective sterilization method. Additionally, shelf life predictions indicated 118 days under 4 ℃ storage conditions. This study provides theoretical references for quality improvement in low-fat walnut sauce production.

In order to investigate the optimal extraction process of sulforaphane from broccoli seeds and evaluate its immunomodulatory activity, broccoli seeds as the raw material, the effects of parameters including solid-liquid ratio, ethanol concentration, extraction time, extraction temperature and extraction times on the yield of sulforaphane were examined. The parameters were optimized by orthogonal experimental design. The immunomodulatory activity of its extract contains sulforaphane was explored based on the immunodeficiency zebrafish model. The results indicated that the highest yield of sulforaphane was 18.24 mg/g under the conditions of a 1:22 g/mL solid-liquid ratio, ethanol concentration of 10%, 1 h of extraction time, 40 ℃ of extraction temperature and two extraction circles. The immunomodulatory activity tests showed that the extract contains sulforaphane had strong immunomodulatory activity and could significantly enhanced macrophage phagocytosis in zebrafish at high dosage (200 μg/mL) and medium dosage (100 μg/mL), improve T cell reduction at medium dosage (100 μg/mL) and low dosage (50 μg/mL), and improve neutropenia at high dosage (200 μg/mL), medium dosage (100 μg/mL) and low dosage (50 μg/mL). By optimizing the extraction process of sulforaphane from broccoli seeds and evaluating its immunomodulatory activity, the study provided a theoretical and practical basis for the research and application of the extract contains sulforaphane.

This study aimed to investigate the effect of steam-exploded insoluble dietary fiber from Flammulina velutipes root (SE-IDF) on blood lipids and liver protection. The insoluble dietary fiber was prepared using an enzymatic method, and its chemical composition and fundamental physicochemical properties were characterized. A hyperlipidemia model was established in C57BL/6J male mice (n=40) induced by high-fat diet feeding. Mice were randomly divided into five groups: Normal diet group (ND), high-fat diet group (HFD), and three SE-IDF treatment groups with low (SE-IDFL, 50 mg/kg), medium (SE-IDFM, 100 mg/kg), and high doses (SE-IDFH, 200 mg/kg). After 10 weeks of intervention, serum and hepatic levels of total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) were measured. In addition, serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT), lipopolysaccharide (LPS), and interleukin-6 (IL-6) were assessed. Hepatic oxidative stress markers, including total superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), and malondialdehyde (MDA), were also determined. Hepatic steatosis and lipid distribution were assessed by hematoxylin-eosin (HE) and oil red O staining to evaluate pathological changes in liver tissue. The results indicated that the contents of cellulose, hemicellulose, and lignin in Flammulina velutipes root were significantly reduced by steam explosion treatment. Compared with IDF without steam explosion treatment, the oil holding capacity and cholesterol binding capacity of SE-IDF were obviously improved, resulting in good oil adsorption capacity. Animal experiments demonstrated that, compared with the HFD group, the SE-IDFH group significantly reduced serum and hepatic TC, TG, and LDL-C levels (P<0.05), and increased HDL-C levels (P<0.05). All SE-IDF treatment groups enhanced SOD and CAT activity as well as GSH levels, while decreasing MDA, LPS, and IL-6 concentrations, thereby alleviating inflammation and oxidative stress induced by a high-fat diet. SE-IDFM and SE-IDFH groups markedly improved liver histopathological structure, reduced hepatic lipid droplet area, vacuole formation, and inflammatory infiltration. These findings suggest that SE-IDF can effectively improve dyslipidemia in hyperlipidemic mice, reduce hepatic lipid accumulation, and exert hypolipidemic, hepatoprotective, and anti-fatty liver effects.

A novel swim bladder glue (SBG) was prepared with reference to the traditional processing technology of E'Jiao. The changes in its physicochemical properties and Maillard reaction products during preparation were systematically analyzed, and compared with unprocessed swim bladder collagen (SBC) and commercial EJ. An ovariectomized (OVX) osteoporosis mouse model was established to evaluate therapeutic efficacy, with femoral bone density assessed via micro-computed tomography (Micro-CT) and hepatic histopathology examined through H&E staining. Results demonstrated that SBG predominantly contained low-molecular-weight peptides (<5 kDa), with disrupted microstructure, altered secondary structure, and increased free amino acid content. In contrast, EJ and SBC exhibited dense microstructures and higher molecular weight distributions (>10 kDa). In terms of Maillard reaction, during the preparation of SBG, the contents of mid-stage Maillard reaction products (Maillard fluorescent substances, 5-hydroxymethylfurfural [HMF]) and late-stage product melanoidins all showed an upward trend, with a marked increase, particularly during the concentration stage. The reaction process was dominated by the mid-stage Maillard reaction. In contrast, EJ contained a high level of melanoidins and was mainly in the late stage of the Maillard reaction, while the Maillard reaction degree of SBC was low. SBG significantly increased femoral bone mineral density (BMD) in ovariectomized mice, with the high-dose SBG group (SBGH) exhibiting the most pronounced effect (206.44±17.65 mg/cm³). Moreover, SBG significantly alleviated liver inflammation, whereas neither EJ nor SBC significantly increased BMD or ameliorated liver inflammation. This study systematically analyzed the evolution of physicochemical properties and dynamic changes of Maillard reaction products during the preparation of SBG, and evaluated its bone density-improving function. The findings provide a theoretical basis for promoting the deep exploitation of swim bladder resources and elucidating the material basis of the medicinal efficacy of gelatinous traditional Chinese medicines.

Phosphatidylserine is an important cell membrane component, especially in animal brain nerve cells. It has many biological activities such as improving nerve cell function, regulating nerve impulse conduction and enhancing memory. Phosphatidylserine liposome is a liposome constructed with phosphatidylserine as the main component. Which is a delivery carrier with amphiphilic characteristics. It can effectively encapsulate hydrophilic and hydrophobic active substances, significantly improve its bioavailability, while also having good biocompatibility and degradability. In this paper, the preparation methods, structure, influencing factors and applications of phosphatidylserine liposomes are summarized. The development potential in the future research direction is prospected, which provides a reference for the further development and product application of phosphatidylserine liposomes.

Cyclodextrin based metal-organic frameworks (CD-MOFs) include prominent tunable porosity and high surface area, which integrate the unique properties of cyclodextrins (CDs) and the structural advantages of metal-organic frameworks (MOFs). These hybrid materials exhibit remarkable capacity for encapsulating bioactive compounds, demonstrating significant potential for food-related applications. This review systematically examines the synthesis methods of CD-MOFs, and highlights the auxiliary roles of ultrasound- and microwave-assisted techniques in conventional preparation processes. Additionally, a novel seed-mediated synthesis approach is introduced, followed by a comparative analysis of the advantages and limitations of existing methods. Furthermore, the applications of CD-MOFs in the food sector are critically evaluated, which are focus on three key areas: Encapsulation and controlled release of bioactive food ingredients, the detection, adsorption and removal of contaminants, and emulsion stabilization. Finally, the development prospects of CD-MOFs in food field are prospected.

N-acetylglucosamine (GlcNAc) is a crucial structural component of biologically important polysaccharides across species, such as hyaluronic acid in humans, chitin in animals, and peptidoglycan in bacteria. As a reducing functional monosaccharide, GlcNAc exhibits multiple bioactivities, including antioxidant, anti-aging, antimicrobial, and immunomodulatory properties. Recent years have witnessed significant progress in GlcNAc production via chemical hydrolysis, enzymatic hydrolysis, and microbial biosynthesis. Notably, microbial biosynthesis technology has garnered significant attention due to its environmentally friendly, cost-effective, and efficient advantages. Currently, this approach has initially enabled the efficient biosynthesis of GlcNAc through the metabolic regulation and optimization of various microbial chassis. As preparation technologies advance and production efficiencies improve, the applications of GlcNAc in food fields are expanding rapidly. This article provides a comprehensive review of the principal methods for GlcNAc production, with a focus on the latest advancements in microbial synthesis. In addition, it explores the multifunctional applications of GlcNAc in food material development, nutritional function optimization, preservation and quality control. Furthermore, by integrating recent breakthroughs in biotechnology, coupled with innovation strategies driven by artificial intelligence, the sustainable production and future applications of GlcNAc are prospected, aiming to offer a scientific foundation for its industrial development and large-scale commercialization.

Alzheimer's disease (AD) is a neurodegenerative disorder characterized by excessive beta-amyloid (Aβ) deposition and hyperphosphorylated Tau protein accumulation in the brain, leading to neuronal damage and cognitive impairment. Recent studies suggest that resveratrol (Res), a natural polyphenol, may mitigate AD-related cognitive dysfunction by targeting Aβ-induced neurotoxicity through multiple mechanisms. This article systematically reviews the relevant research on the improvement of cognitive dysfunction in AD by Res, with a focus on elucidating its mechanisms of action, including promoting Aβ clearance, inhibiting neuroinflammatory responses, and protecting neuronal function, as well as the associated signaling pathways and molecular mechanisms. These findings provide a theoretical foundation for the application and development of Res in food sciencce and medicine.

Walnut (Juglans regia L.) belongs to the genus Juglans of the family Juglandaceae, with a long history of cultivation and a great production in China. It is rich in carbohydrates, fats, proteins, minerals and vitamins, which exhibits high nutritional value and unique medicinal effects. Walnut oil, extracted from walnut kernels, is rich in unsaturated fatty acids and contains a variety of characteristic components such as phytosterols, tocopherols, squalene and phospholipids. These characteristic components endow walnut oil with diverse biological activities. The main characteristic components of walnut oil are summarized in this article. It also reviews walnut oil's antioxidant, cardiovascular disease prevention, memory function improvement, anti-inflammatory, protection of intestinal health, antitumor, and other biological activities. Additionally, it summarizes the existing problems in the current research on walnut oil and prospects future research directions. The objective is to provide scientific basis for further research and comprehensive development and utilization of walnut oil.

With the increasing consumption of livestock and poultry meat products, the blood by-products generated during processing has also increased. However, the current comprehensive utilization rate of animal blood was remained below 30%, which not only resulted in severe waste of high-quality protein resources but may also create environmental pressures. Plasma protein, as the main component of blood, possesses exceptional nutritional value and development potential. Based on recent domestic and international research on livestock and poultry plasma proteins, this paper introduces their nutritional value, and focus on the separation and purification techniques as well as the bioactivity of their functional components. It also explores the applications of these bioactive properties, aiming to provide references for research and utilization of functional components in livestock and poultry plasma proteins and promote their efficient utilization.