Aroma was a key determinant of food quality and a major driver of consumer preference. The release of aroma compounds occurs across complex multiphase interfaces. Understanding the interactions between food interfaces and aromas was therefore crucial for elucidating the mechanisms governing aroma release and perception. Emphasizing the central role of interfacial chemistry in these processes, this review systematically examines thermodynamic equilibrium and kinetic models describing aroma release. The effects of complex matrix interfacial properties and dynamic interfacial changes during oral processing on aroma release are clarified. Key parameters, including interfacial density, mechanical properties, and surface charge, are identified as primary factors determining the partitioning behavior and release kinetics of aroma compounds among different phases. Strategies for aroma regulation are categorized into interfacial barrier and interfacial adsorption approaches. In addition, analytical techniques for investigating food interfaces and aroma release are summarized, including interfacial characterization methods, artificial oral processing simulations, dynamic aroma-release monitoring, and computational modeling. Overall, this review provides theoretical guidance for the precise regulation and perception of food aromas from an interfacial chemistry perspective, supporting the development of flavorful, healthy, and personalized foods.

To clarify the aroma-producing characteristics of Bacillus licheniformis in high-temperature Daqu of sauce-flavor Baijiu and its contribution to Baijiu flavor formation, this study isolated and purified 16 strains of B. licheniformis from high-temperature Daqu. Using programmed temperature solid-state fermentation combined with artificial sensory evaluation, as well as headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC-MS), the relationship between metabolic profiles and sensory attributes of different strains of the same species was systematically analyzed. The results showed that the flavor characteristics of solid-state fermentation products from different strains could be classified into five categories: Roasted/nutty-fatty aroma, douchi aroma, sulfurous notes, soy sauce/fermented paste aroma, and fruity-acidic aroma. A total of 198 volatile compounds were identified through volatile component analysis. Pyrazines were dominant in all strain types, while the composition of other volatile compounds showed distinct differences: Aldehydes, ketones, and alcohols were more abundant in strains with roasted/nutty-fatty aroma, douchi aroma, sulfurous notes; Aldehydes, acids, and alcohols were higher in soy sauce/fermented paste aroma strains; Acids and ketones were predominant in fruity-acidic aroma strains. Key differential aroma components were further screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) with a variable importance in projection (VIP) value>1.0, and combined with a relative odor activity value (ROAV)>1.0. Five substances were ultimately identified as crucial for discriminating the aroma profiles of different sensory categories of B. licheniformis: 4-methoxyphenol (a key common component of roasted/nutty-fatty aroma, douchi aroma, and soy sauce/fermented paste aroma strains), isovaleric acid (a key common component of douchi aroma and fruity-acidic aroma strains), 2-octanone (a key component of fruity-acidic aroma strains), 2,3,5-trimethylpyrazine (a key component of roasted/nutty-fatty aroma, douchi aroma, and sulfurous notes strains), and 2,3,5,6-tetramethylpyrazine (a key component of soy sauce/fermented paste aroma strains).

This study systematically investigated the impact of four common reheating methods, microwave, water bath, steam, and boiling reheating, on the integrated quality of chicken soup, with emphasis on nutritional integrity, oxidative stability, volatile flavor architecture, and dynamic sensory perception. Multi-dimensional quality analysis was conducted by determining indicators including mass loss, protein and fat contents, thiobarbituric acid reactive substances (TBARS), temporal dominance of sensations (TDS), responses of electronic nose and electronic tongue, as well as identification of volatile flavor compounds via gas chromatography-mass spectrometry (GC-MS). The findings provided an evidence-based framework to guide both industrial-scale reheating protocol design and informed domestic preparation practices. Results demonstrated that microwave reheating consistently outperformed other methods across all assessed dimensions. It yielded the lowest cooking loss (10.60%), significantly lower than boiling reheating (14.66%). Protein (0.90 g/100 g) and fat (0.44 g/100 g) retention were highest under microwave treatment, while TBARS increase remained minimal (0.31 mg MDA/kg), indicating superior suppression of lipid oxidation. GC-MS identified 48 volatile compounds, with aldehydes (22 types) constituting the dominant flavor-active class. Microwave-reheated samples exhibited total aldehyde content (13407.45 ng/g) and concentrations of critical odorants including hexanal and (E,E)-2,4-decadienal most closely aligned with the fresh control (11975.52 and 2162.88 ng/g, respectively). TDS analysis revealed that umami and meaty notes emerged at 4 s and persisted uninterrupted throughout the 60 s evaluation window precisely mirroring the temporal profile of the fresh control and were devoid of off-notes such as fishiness or greasiness. Furthermore, principal component analysis (PCA) of electronic nose and electronic tongue data confirmed that the flavor signature of microwave-reheated samples showed the highest congruence with the fresh control, with cumulative contribution rates of 85.7% (electronic nose) and 92.1% (electronic tongue). Cooking and reheating induced the most severe nutritional loss, with reductions of 0.64 g/100 g in protein and 0.23 g/100 g in fat, the highest degree of lipid peroxidation evidenced by a TBARS value of 0.44 mg MDA/kg, significant shifts in the composition of volatile flavor compounds (total aldehydes: 25480.76 ng/g), and pronounced deterioration in sensory quality. Steam and water bath reheating delivered intermediate outcomes across all parameters. Collectively, these convergent, multi-modal results robustly identify microwave reheating as the optimal method for preserving the holistic quality encompassing nutritional value, chemical stability, and authentic sensory experience of reheated chicken soup.

To clarify the potential of nitrogen source management and inoculation strategies for improving the flavor quality of wine fermented by a mixture of Starmerella bacillaris (S. bacillaris) and Saccharomyces cerevisiae (S. cerevisiae), this study evaluated the effects of two levels of assimilable nitrogen (160 and 300 mg/L) and three inoculation methods (pure, simultaneous, and sequential inoculations of S. bacillaris and S. cerevisiaeon) on wine fermentation kinetics, physicochemical parameters, volatile composition, and sensory characteristics. Results showed that nitrogen source supplementation can significantly promote the sugar metabolism and fermentation process of yeast, and increase the total amount of volatile compounds by 3.23% to 35.98% (P<0.05), with notable increases in higher alcohols and acetates. Different inoculation methods affect the glycerol content, composition of aroma compounds, and sensory expression of wine. S. bacillaris significantly increased the glycerol content, reaching 11.47~18.63 g/L (P<0.05), enhancing the sweetness and fullness of the wine. Principal component analysis revealed that different inoculation strategies exhibit distinct aroma characteristics. Both S. cerevisiae pure culture and simultaneous inoculations were dominated by isoamyl acetate and ethyl decanoate, enhancing the fruity aroma of wine. Both S. bacillaris pure culture and sequential inoculations were dominated by phenylethyl alcohol, ethyl acetate and isobutanol, imparting floral and mellow aromas to wine. There was a significant synergistic effect between the supplementation of nitrogen sources and the sequential inoculation strategy. The sequential fermentation of the nitrogen-supplemented group was particularly outstanding in terms of aroma harmony and structural integrity, with a 29.73% increase in phenylethyl alcohol content, imparting a rose-like fragrance to the wine. Sensory evaluation indicated that nitrogen supplementation combined with sequential inoculation can significantly enhance the aroma and taste of wine, resulting in the best overall quality.

This study investigated the neural response characteristics induced by high-preference "Málà" flavor stimuli using electroencephalography (EEG). First, the study optimized a high-preference "Málà" compound (1.21 mg/kg fagaramide, 5.25 mg/L capsaicin) using response surface methodology, and analyzed brain responses to single "Má", single "Là" and "MáLà" composite stimuli with EEG. The results indicated that the stimuli triggered an increase in brain activity amplitude, with overall response intensity following the order: "MáLà" composite>single "Là">single "Má". Regarding temporal dynamics, the neural response to the single "Má" stimulus occurred earlier than to the other two stimuli, although both of them showed a longer continuous response time. Frequency domain analysis revealed that the "MáLà" stimuli predominantly induced strong responses in the θ and α bands. In terms of spatial distribution, the "Má" stimulus primarily activated the prefrontal cortex, whereas the Là and "MáLà" composite stimuli mainly affected the frontal, occipital, and parietal lobes. Compared to the single "Má" stimulus, the single "Lá" stimulus and the "MáLà" composite stimulus elicited stronger alpha-band responses in the parietal and occipital lobes (P<0.05). Furthermore, time-frequency subtraction analysis confirmed the previous results. This research elucidated the brain activity patterns and frequency-domain features associated with highly preferred "MáLà" stimuli, providing a scientific foundation and technical framework for exploring the neural mechanisms of flavor perception and consumer preferences.

Beef flavor is crucial for consumer acceptance and food quality. Scholars at home and abroad have conducted research on the formation of beef flavor from multiple perspectives including inherent flavor differences in beef, flavor changes during post-slaughter storage, and the effects of different processing methods on beef flavor. Based on this, this paper systematically summarizes the sources and formation pathways of beef flavor compounds, and elaborates on the flavor changes in beef during processing from the perspectives of flavor differences in raw beef, the impacts of processing methods and parameters on flavor formation, and the regulation of flavor formation pathways. Thus, it comprehensively outlines the mechanisms underlying beef flavor formation, aiming to provide a theoretical basis and technical guidance for the precise regulation of beef flavor during processing.

To determine the optimal sterilization method for tsampa storage, tsampa samples from the control, moist-heat sterilization, dry-heat sterilization, ⁶⁰Co irradiation sterilization, microwave sterilization, and ozone sterilization groups were stored for 30 and 60 days. These samples were analyzed for essential nutritional components, lipid oxidation indicators, microbial indicators, and volatile flavor compounds. The samples from the moist-heat, dry-heat, and microwave sterilization groups exhibited significant alterations in moisture content (P<0.05), leading to drastic changes in other nutrient contents and high levels of lipid oxidation. All five sterilization methods demonstrated good sterilization efficacy and inhibited lipoxygenase activity (P<0.05), but significantly increased total acid and malondialdehyde contents (P<0.05). Among them, the lipid oxidation levels in the tsampa were higher in the moist heat, dry heat, and irradiation sterilization, while the ozone sterilization exhibited relatively lower in the tsampa. In total, 57 volatile compounds were detected in tsampa, including 18 aldehydes, 9 esters, 12 alcohols, 10 ketones, 3 acids, 2 furans, and 3 other substances. Moist-heat sterilization resulted in a decrease in the relative amount of organic acids, whereas dry-heat, irradiation, and microwave sterilization led to conspicuous increase in ester and acid contents. However, ozone sterilization had a relatively weak influence on volatile compound profiles, and principal component analysis showed that the ozone sterilization group and the control group had high overall similarity in volatile compounds of tsamba. Therefore, ozone sterilization is the optimal tsampa sterilization method, as it has minimal effect on the essential nutritional components and lipid oxidation indicators, while maintaining good sterilization efficiency and flavor retention.

In this study, 'Zheng 103' (hard wheat) and 'Yang 15' (soft wheat) were used as raw materials, and the moisture content was adjusted to 6%, 8%, 10%, 12%, 14% and 16% by conditioning and drying the wheat to investigate the effects of moisture content on the physical properties, mechanical properties, milling performance of wheat, and the quality of wheat flour after milling, so as to provide theoretical support for the application of low-moisture milling. The results showed that: With the decrease of moisture content, the wheat appeared to be wrinkled and the geometrical size decreased; The bulk density and hardness appeared to be significantly increased (P<0.05), and the thousand kernel weight was significantly decreased (P<0.05). When moisture was reduced from 16% to 6%, the rupture force of wheat kernels was elevated, but the energy consumed to undergo 50% deformation was reduced by 61% and 73% for 'Zheng 103' and 'Yang 15', respectively. The milling energy constants were reduced by 46.7% and 47.5% (corrected on a 14% wet basis), the milling rate was increased by 16.4% and 20.6%, and the energy consumption for milling was reduced by 48.0% and 45.2% (corrected on a 14% wet basis). The wheat flour protein, lipids, dietary fiber and other nutrients increased significantly (P<0.05). Ash content increased by 144.6%, 135.0% (corrected on a dry basis), and the L^* value of wheat flour decreased significantly (P<0.05), indicating that the processing precision of wheat flour declined; the content of broken starch declined from 16.7, 20.1 UCD to 10.1, 12.7 UCD. However, the grain size of wheat flour distribution increased, gluten quality deteriorated, pasting characteristics changed, and flour paste viscosity decreased. Low-moisture wheat seed milling can reduce the energy consumption of milling while lowering the processing precision and retaining the nutrients of wheat, and this study provides a new milling method for the processing of highly nutritious whole-wheat flour.

To investigate the effects of two cooking methods, atmospheric steaming and boiling, on the quality characteristics of vacuum freeze-dried Chinese yam powder, this study used Chinese yam from Dalong, Puning, Guangdong Province as the raw material, samples were subjected to atmospheric steaming and boiling treatments, followed by vacuum freeze-drying and milling. The physicochemical properties, nutritional components, and antioxidant activities of uncooked, steamed, and boiled yam powders were compared. The results showed that cooking treatments significantly altered the physicochemical properties of the yam powder. Boiling treatment (10 min) efficiently destroyed the starch crystal structure through the liquid water medium, increasing the solubility to 30.87 g/100 g and significantly improving the reconstitution property. In contrast, steaming treatment (20 min), due to limited moisture exchange, more effectively retained nutrients such as protein (9.86 g/100 g), allantoin (2741.81 μg/mL), and crude polysaccharides (1.39 g/100 g). Both cooking methods led to significant reductions in total flavonoid and total polyphenol contents, with a more pronounced decrease observed in the steamed group. Regarding antioxidant activity, the boiled group exhibited significantly higher DPPH radical scavenging activity and Fe²⁺ chelating capacity than the steamed group, although both groups showed lower values than the uncooked samples. Despite exhibiting the highest antioxidant activity, the uncooked sample had significantly lower solubility than the cooked samples. This study demonstrates that boiling treatment is beneficial for enhancing the reconstitution properties of the product, while steaming treatment is more conducive to nutrient retention, providing a theoretical basis and technical options for the targeted processing of Chinese yam powder.

To effectively utilize the substantial by-product, whey, generated during the processing of characteristic dairy product milk dregs on the Qinghai-Tibet Plateau, this study utilized whey from Senburi Village, Gagong County, Shannan City, Tibet, as the raw material to prepare a kefir-fermented beverage. The effects of different sterilization methods and sucrose addition levels on the storage stability, sensory characteristics, and in vitro antioxidant activity of the whey beverage during storage (4 ℃) were systematically investigated. Results indicated that post-fermentation sterilization significantly (P<0.05) reduced the acidification rate, centrifugal sedimentation rate, and the 1,1-diphenyl-2-picryhydrazinyl (DPPH) free radical scavenging rate of whey beverages, while enhancing viscosity and the scavenging rate of 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS⁺). Under set sterilization conditions, the beverages with 9% (w/w) sucrose exhibited the fastest acidification rate (P<0.05) and the lowest (P<0.05) centrifugal sedimentation rate on day 28 of storage, alongside the highest (P<0.05) apparent viscosity and free amino acid content. In contrast, the sugar-free formulation demonstrated significantly higher (P<0.05) DPPH and ABTS⁺ free radical scavenging rates than other groups on the first day of storage, recorded as 95.28%±3.29% and 63.58%±0.11%, respectively. Consequently, the beverage with 9% sucrose undergoing post-fermentation sterilization demonstrated optimal storage stability and sensory acceptance, while the sucrose-free formula was more beneficial for enhancing antioxidant function. This research provides novel insights for enhancing the efficient utilization of whey resources in Tibet, exploring sustainable development models for the whey industry, and diversifying the functional beverage market.

In order to investigate the effect of γ-oryzanol+β-sitosterol-based oleogels on gel and in vitro digestive characteristics of surimi, oleogels were prepared using different unsaturated vegetable oils (soybean oil, sesame oil, corn oil, flaxseed oil, camellia oil) and γ-oryzanol+β-sitosterol. The effects of different vegetable oils and oleogels on gel strength, water holding capacity, in vitro protein digestibility and antioxidant capacity of surimi were compared. The results showed that the addition of vegetable oil reduced the gel strength, water holding capacity and in vitro digestibility of surimi, and increased the particle size of in vitro digestion products. However, the strength, water holding capacity and antioxidant capacity of surimi gel added with oleogels significantly increased compared to the corresponding vegetable oil group. In addition, the addition of oleogels could promote the formation of a more compact and uniform gel network structure, reduce the binding site of myofibrillar protein and protease, and decrease the protein digestion. Among them, the strength and digestibility of surimi gel added with flaxseed oil-based oleogels were the highest, which were 3936.067 g·mm and 75.89%, respectively. The digestive fluid also contained more beneficial fatty acids to human body, such as α-linolenic acid, EPA, DHA. Therefore, the flaxseed oil gelatinized using γ-oryzanol+β-sitosterol can be added to surimi to improve the gel quality and enhance nutritional value of surimi products.

To address the issue of the poor mechanical properties and limited functionality of sodium alginate (Alg) gels, a composite hydrogel SCAP/Alg/Ca²⁺ that uses Alg and Schizophyllum commune alkali-soluble polysaccharide (SCAP) as substrates was prepared by induction of Ca²⁺. The gelation mechanism and the effects of SCAP addition amounts on the characteristics and antioxidant activity of the composite hydrogel were investigated. The results showed that the SCAP/Alg/Ca²⁺ composite hydrogel could be formed by the interactions of ionic bonds, hydrogen bonds and hydrophobic force. The composite hydrogel exhibited a highly ordered porous network structure with the addition of SCAP and Ca²⁺. When the SCAP addition amount was 3%, the water holding capacity of the composite hydrogel achieved 87.32%. At pH7.4, its swelling ratios were 45.56% (wet) and 2479.82% (freeze-dried), respectively. Rheological analysis revealed a significant enhancement in the storage modulus, increasing from 455.33 Pa for pure Alg hydrogel to 17768.56 Pa for the composite hydrogel, indicating improved rheological properties. The incorporation of SCAP and Ca²⁺ did not affect the thermal stability of the composite hydrogel but effectively enhanced its antioxidant capacity. The scavenging rate of DPPH free radicals increased from 6.95% for pure Alg to 26.65%, while the scavenging rates of ABTS⁺ and hydroxyl free radicals also improved by approximately 10%. Furthermore, the SCAP/Alg/Ca²⁺ composite hydrogel may also exhibit pH-responsiveness, maintaining structural integrity in gastric fluid while undergoing rapid degradation in intestinal fluid. The findings of this study provide a scientific basis and theoretical foundation for the biomedical carrier application of SCAP/Alg/Ca²⁺ composite hydrogels.

To elucidate the mechanism underlying the inhibition of beef protein oxidation by lotus seedpod proanthocyanidin (LSPC), epicatechin gallate (ECG) at a final concentration of 10 to 40 μmol/L, was investigated using a combination of nanoparticle size analysis, two-dimensional infrared correlation spectroscopy (2D-IR COS), and fluorescence spectroscopy. This study focused on how ECG affected the oxidative aggregation of beef myosin as well as the interaction mode, dominant binding forces, action sites, involved functional groups, and fluorescence quenching mechanism between ECG and myosin. The results indicated that, relative to native myosin, ECG treatment at final concentrations of 10~30 μmol/L resulted in a narrowed 250 kDa band in the sodium dodecyl sulfate–polyacrylamide gel electrophoresis profiles of the ECG-Myosin complex, an increased absolute value of Zeta potential, and reduced turbidity. These observations suggested that ECG inhibited oxidative myosin cross-linking with non-covalent interactions between ECG (acting as a hydrogen donor) and myosin. Fluorescence spectroscopy and chemical probing analyses revealed that ECG binding to myosin was an entropy-driven, thermodynamically favorable endothermic process, with hydrogen bonds and hydrophobic interactions serving as the dominant forces. This interaction induced the static fluorescence quenching of myosin. Furthermore, 2D-IR COS demonstrated that the hydroxyl (-OH) groups on the D-ring of ECG, as hydrogen donors, preferentially formed hydrogen bonds and hydrophobic interactions with carbonyl (C=O), amide (N-H), and alkyl (C-H) groups within the α-helical domains of myosin. These interactions inhibited protein oxidation and intermolecular cross-linking aggregation. This study provides a theoretical basis and experimental support for LSPC development as a natural plant-derived antioxidant for meat and meat products industry-related applications.

This study aimed to evaluate the effects of dragon fruit peel juice as a natural marinade on the physicochemical properties and flavor characteristics of beef steaks. Unmarinated steaks served as the control (CON), while a basic seasoning group (BSP) and a dragon fruit peel–marinated group (DFP) were prepared. The pH, color parameters, texture properties, and lipid oxidation levels of the samples were determined. Sensory evaluation, free amino acid profiling, and volatile flavor compound analysis—using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS)—were conducted to systematically assess the influence of the marinade on steak quality and flavor. The results showed that marination with dragon fruit peel juice significantly increased the a^* value while reducing pH and fracture force (P<0.05), thereby effectively improving steak tenderness and color and inhibiting lipid oxidation. Free amino acid analysis indicated that glutamic acid and alanine were the major taste-active amino acids. A total of 536 volatile compounds were identified in the steaks, among which aldehydes and terpenes contributed prominently to the overall flavor. Compared with the CON group, the DFP group exhibited significantly lower levels of aldehydes and ketones but markedly higher levels of terpenes (P<0.05), promoting the development of intensified black-pepper-like and fruity notes and yielding a more balanced and enriched flavor profile. In conclusion, marination with dragon fruit peel juice significantly enhances the physicochemical and sensory qualities of beef steaks and optimizes their flavor characteristics, providing theoretical support for the development of natural antioxidant marinades and strategies for meat flavor modulation.

To compare the physicochemical characteristics and microbial community differences among strong-aroma Daqu from Yibin, Luzhou, Deyang, and Chengdu in Sichuan Province, this study utilized national standard testing and high-throughput sequencing methods to analyze various physicochemical indicators and microbial community structures across these regions. Spearman correlation analysis was performed to explore their interrelationships. The results indicated minimal variations in moisture content, starch content, and acidity levels among the regions, all of which met industry standards. Daqu from Chengdu exhibited the highest saccharifying power (397.50 U/g) and liquefaction power (1.35 U/g), while Yibin Daqu showed slightly better esterification power. Both Yibin and Chengdu Daqu demonstrated superior fermentation power. In terms of microbial communities, prokaryotic diversity was significantly higher than that of eukaryotic organisms. Among prokaryotes, the Bacillota phylum displayed four geographically shared dominant groups, whereas the Bacillus and Weissella genera showed regional variations. Chengdu Daqu was unique in hosting the distinctive genus Leuconostoc, with the Luzhou region exhibiting the highest prokaryotic richness (Ace index 139.67) and the Deyang region maintaining the highest diversity (Shannon index 2.79). Eukaryotic communities revealed distinct patterns: Ascomycota dominated with over 85% relative abundance, Aspergillus was universally dominant across regions, and the Deyang region's eukaryotic community exhibited the richest complexity (ACE index 51.17, Shannon index 1.69), contrasting with Chengdu's lowest diversity. Correlation analysis revealed strong positive correlations between Leuconostoc and Weissella with saccharification capacity, and Bacillus with fermentation power. Among eukaryotes, Saccharomycopsis strongly correlated with saccharification capacity, while Candida and Thermoascus showed positive associations with esterification capacity. This study confirms significant regional differences in the physicochemical characteristics and microbial community structures of concentrated Daqu from various production areas in Sichuan, with clear geographical correlations between these factors. It provides theoretical support for the screening of high-quality Daqu and the optimization of brewing technology, and aids the strong aroma liquor industry in developing towards precision and standardization.

In order to investigate the content of nutrients (free amino acids, fatty acids) and flavor substances in koumiss fermented with Xinjiang-derived superior yeast strains, as well as the changes in substances before and after fermentation, and the differences in nutrients and flavors compared with that of naturally fermented koumiss, ultra-high performance liquid chromatography-mass spectrometry (UPLC-MS), gas chromatography-mass spectrometry (GC-MS), and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) were employed to detect the contents of free amino acids, fatty acids, and volatile flavor substances in fresh mare's milk, naturally fermented koumiss (control group), and koumiss fermented with superior yeast strains (experimental group) . The results showed that, compared with fresh mare's milk, the content of free amino acids in the experimental group significantly increased, while the relative content of polyunsaturated fatty acids significantly increased, the number of volatile flavor substances increased, the relative contents of esters, alcohols, carboxylic acids, and heterocyclic compounds were elevated. Compared with the control group, the essential amino acid content in the experimental group significantly decreased, the contents of histidine (1297.68 mg/L), ornithine (545.38 mg/L), and γ-aminobutyric acid (1269.46 mg/L, GABA) significantly increased. The relative content of saturated fatty acids significantly decreased, while the relative content of polyunsaturated fatty acids (PUFAs) significantly increased, notably the relative content of α-linolenic acid (19.72%) was significantly enhanced, but the relative content of linoleic acid (9.32%) significantly decreased. The total number of flavor substances in experimental group was reduced, and the key flavor substances were identified as 2,3-butanedione, 2-undecanone, heptanal, and 2-pentylfuran. Although the diversity of flavor substances was relatively lower, the overall flavor profile was more harmonious, characterized by buttery, cheesy, grassy, and fatty notes. In summary, the mixed yeast fermentation intervention effectively boosts the nutritional quality and optimizes the flavor balance of koumiss.

To achieve the enzymatic synthesis of γ-glutamyl-S-allyl-L-cysteine (GSAC), γ-glutamyltranspeptidase from Bacillus licheniformis (BlGGT) was obtained through fermentation followed by ammonium sulfate precipitation, and its enzymatic properties were characterized. Using L-glutamine (L-Gln) as the γ-glutamyl donor and S-allyl-L-cysteine (SAC) as the acceptor, the reaction conditions for BlGGT-catalyzed synthesis of GSAC were optimized via single-factor and orthogonal experiments. The results showed that the optimal temperature for both transpeptidation and hydrolytic activities of BlGGT was 55 ℃. The optimal pH for the transpeptidation reaction was 9.0, whereas that for the hydrolysis reaction was 7.0. The metal ions Zn²⁺ significantly enhanced both the transpeptidation and hydrolytic activities of BlGGT (P<0.05), Mg²⁺ and Ca²⁺ also significantly promoted transpeptidation activity (P<0.05), while Cu²⁺, Fe³⁺ and Mn²⁺ exhibited significant inhibitory effects on both activities (P<0.05). The optimal reaction conditions for GSAC synthesis were determined as follows: BlGGT concentration of 1 mg/mL, molar ratio of L-Gln to SAC of 1:3, reaction temperature of 60 ℃, pH10.0, and reaction time of 6 h. Under these optimized conditions, the conversion yield of GSAC reached 19.10%±0.11%. The present study elucidated the enzymatic characteristics of BlGGT and established an efficient enzymatic process for GSAC synthesis, providing a theoretical foundation and technical support for the high-yield production of GSAC.

To broaden the functional applications of Torreya grandis seed oil in the food industry, mixtures of ovalbumin (OVA) and fructooligosaccharides (FOS) in varying proportions were employed as wall materials to prepare microcapsules of Torreya grandis seed oil via spray drying. The emulsions were characterized in terms of particle size, ζ-potential, micromorphology, and storage stability. The physicochemical properties, micromorphology, oxidative stability, thermal stability, and in vitro simulated digestion behavior of the microcapsule powders were also analyzed. The results indicated that stable oil-in-water (O/W) emulsions could be formed using OVA-FOS as wall materials with Torreya grandis seed oil as the core. Notably, a wall material ratio of 2 % (w/w) OVA and 18 % (w/w) FOS enabled the successful encapsulation of 20 % (w/w) Torreya grandis seed oil. An encapsulation efficiency of 71.96 % was achieved with a dense structure of Torreya grandis seed oil microcapsules, along with excellent solubility (61.78%), flowability (angle of repose of 36.83°) and storage stability (moisture content 3.72%). Accelerated oxidation tests confirmed that the microcapsules effectively protected Torreya grandis seed oil. The peroxide value and thiobarbituric acid value were reduced by 53.30% and 66.06%, respectively, compared with the unencapsulated oil, indicating a significant improvement in oxidative stability. Thermogravimetric analysis demonstrated that the microcapsules exhibited excellent stability below 200 ℃, meeting the thermal processing requirements for food applications. Furthermore, the microencapsulated Torreya grandis seed oil showed superior slow-release characteristics during simulated in vitro digestion. This study provides a theoretical reference for the development of microencapsulated Torreya grandis seed oil products and the effective protection of functional oils, offering new perspectives for the development of functional oil-based foods.

This study aimed to optimize the preparation of Lycium barbarum glycopeptide complex chewable tablets and investigate their potential anti-fatigue properties. Using single-factor experiments and response surface methodology, optimal manufacturing parameters were identified based on tablets' appearance, flavor, taste and texture as a function of L. barbarum glycopeptide. The male KM mice were randomly divided into a blank group, model group, ginsenoside group (10 mg·kg^-1), excipient group (400 mg·kg^-1), low-dose Lycium barbarum glycopeptide compound chewable tablet group, and high-dose Lycium barbarum glycopeptide compound chewable tablet group (400, 1200 mg·kg^-1). A fatigue model was established by restraint combined with forced swimming for 35 consecutive days, during which the samples were administered intragastrically. After 35 days of continuous administration, a forced swimming test was conducted, and the serum levels of urea nitrogen (BUN), 5-hydroxytryptamine (5-HT), lactate dehydrogenase (LDH), and creatine kinase (CK) as well as superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) content in gastrocnemius muscle and brain tissues were determined. Results showed that, the optimal tablet formulation was constituted of 29% L. barbarum glycopeptide, 17% raspberry fruit powder (sweetener), 1% sea buckthorn fruit powder (acidulant), and 1.5% magnesium stearate (lubricant). Under these conditions, the comprehensive score of the chewable tablets was 85.87±0.76 points, the average tablet weight was 0.345±0.006 g, and the weight variation limit was within5%; The average hardness was 79.364±2.83 N, all above 75 N, with moderate hardness; The friability of the chewable tablets was less than 1%. Mouse experimental results indicated that, compared with the model group, high formulation dose significantly reduced the immobility time during forced swimming (P<0.01), decreased serum BUN, LDH and CK and tissue MDA levels (P<0.01), increased serum 5-HT level, and boosted SOD and GSH-Px activities in both muscle and brain tissues (P<0.01). L. barbarum glycopeptide complex chewable tablets alleviated physical fatigue induced by strenuous exercise through reduction of oxidative stress in muscle and brain tissues, modulation of neurotransmitters, and improvement of energy metabolism.

To develop new products of sea buckthorn seed oil, the microencapsulated products were prepared by spray drying, and their physicochemical properties and structural characteristics were analyzed. The preparation process was optimized by single factor experiment and response surface experiment. The results showed that the optimal preparation parameters were as follows: inlet air temperature was 158 ℃, inlet air volume was 0.63 m³/min, feed temperature was 70 ℃ and feed rate was 4.80 mL/min. Under these conditions, the embedding rate of microcapsules was 91.31%. The physicochemical properties showed that the moisture content of the microcapsule product was 3.47%, the angle of repose was 37.2°, and the solubility was 96.52%. The results of thermal analysis showed that its glass transition temperature was 68.3 ℃, which indicated that it had good thermal stability. The results of microstructure determination showed that the microcapsules were spherical or ellipsoidal, with uniform particle size distribution (1~10 μm), smooth and dense surface and intact structure. The successful embedding of microcapsules was further confirmed by infrared spectroscopy. The results of storage stability showed that microencapsulation improved the storage stability of sea buckthorn seed oil and prolonged its storage time. This research provides an effective technological solution for the development of functional foods with sea buckthorn seed oil.

In this study, hairtail by-products were used as raw materials to optimize the enzymatic hydrolysis conditions for preparing α-glucosidase (α-GLU) inhibitory peptides using flavourzyme, through single-factor experiments and response surface methodology. The optimal hydrolysis conditions were determined to be an enzymatic hydrolysis temperature of 55 ℃, pH8.0, enzymatic hydrolysis time of 5.3 h, and enzyme addition of 9620 U/g. Under these conditions, the α-GLU inhibition rate of the inhibitory peptide from hairtail waste (IPHW) reached 64.8%±0.6%. Molecular weight analysis indicated that IPHW was mainly composed of oligopeptides with molecular weights below 1000 Da, accounting for 89.5%. In vitro stability tests showed that IPHW exhibited high stability under neutral or mildly alkaline pH, non-high-temperature, UV-shielded, and metal ion-free conditions (Na⁺, Mg²⁺, and Al³⁺). After simulated gastrointestinal digestion, IPHW retained more than 85% of its inhibitory activity, demonstrating good digestive stability. These results provide a novel approach for the high-value utilization of hairtail by-products and offer a theoretical basis for the development of natural, safe, and effective α-GLU inhibitory hypoglycemic peptides.

Lotus seed starch–lipid complexes were prepared using an ultrasound-assisted hydrothermal method, and the effects of ultrasonic power on their physicochemical properties and digestibility were investigated. Subsequently, reconstituted rice was produced using the complexes, indica rice flour, and coarse grain flour as raw materials. The processing conditions were optimized by single-factor experiments and response surface methodology, with sensory evaluation, texture profile, and cooking quality as indicators. The glycemic index (GI) of the optimized reconstituted rice was further determined in mice. The results showed that at an ultrasonic power of 360 W, the complexing index of the lotus seed starch–lipid complex increased significantly, while solubility and swelling power were markedly lower than those of native lotus seed starch (P<0.05). Fourier transform infrared (FTIR) spectroscopy indicated an increase in structural order, and the resistant starch (RS) content reached its highest level (38.06%±0.10%). The in vitro hydrolysis curve shifted downward, suggesting improved resistance to digestion. The optimized processing parameters for reconstituted rice were as follows: complex addition level of 24%, moisture content 36%, extrusion temperature 121 ℃, and screw speed 160 r/min. The reconstituted rice exhibited significantly higher sensory acceptability, viscosity, cohesiveness, springiness, chewiness, and resilience than commercial indica rice (P<0.05), indicating a superior eating quality. In vivo mouse experiments further confirmed a GI value of 46.07±7.56, classifying it as a low-GI food. This study provides a theoretical basis and technical reference for the development of low-GI reconstituted rice.

The study investigated the effect of the addition amount of silver carp processing by-products on the edible quality of flavored crispy chips, thereby determining the optimal addition amount. Silver carp processing by-products (fish scales, fish skin, and fish mid-bones) were used as raw materials. After deodorization treatment, they were used to partially replace tapioca starch at proportions of 20%, 40%, 60%, and 80% (based on the mixed powder of by-products and tapioca starch) to develop a new type of flavored crispy chips with silver carp processing by-products. The optimal addition amount of each by-product was determined through the analysis of sensory evaluation, color, nutritional composition, textural properties, microstructure, and volatile substances. With the increase in the addition amount, the color of the crisps showed a deepening trend. The contents of crude protein (fish scale group: 10.86%~48.84%, fish skin group: 18.43%~60.41%, fish mid-bone group: 10.45%~26.29%) and ash (fish scale group: 4.98%~17.48%, fish skin group: 0.47%~6.34%, fish mid-bone group: 6.36%~20.58%) increased gradually. Meanwhile, the pores in the microstructure gradually increased in number and size. At the same addition level, the hardness of the crispy crisps in the fish skin group was significantly higher than that in the fish scale group and the fish mid-bone group (P<0.05). Key volatile substances with a relative odor activity value (ROAV)≥1, such as 2-acetyl-3-methylpyrazine and ethyl salicylate, were identified by chromatography-ion mobility spectrometry (GC-IMS). This was largely attributed to the addition of silver carp processing by-products. These by-products endowed the crispy crisps with pleasant flavors such as roasted aroma and fruitiness, and made a prominent contribution to the construction of the overall flavor system in crispy crisps. Through comprehensive evaluation, the optimal addition amounts of fish scale powder, fish skin powder, and fish mid-bone powder were determined to be 20%, 60%, and 40%, respectively. As a nutrient-rich leisure food with a sweet, fragrant, and crispy taste, this crispy chip can not only meet the diverse needs of consumers, but also provide a theoretical basis and practical reference for the high-value utilization of fish processing by-products. Furthermore, it can help the aquatic products industry achieve the dual goals of improving quality and efficiency, as well as realizing sustainable development.

To investigate the optimal processing parameters of cold plasma (CP) treatment for 'Shine Muscat' grapes and its effects on volatile compounds, 'Shine Muscat' grapes were treated with CP using processing time and voltage as experimental factors, while bacteriostatic rate and color difference (∆E) were used as evaluation indices. Response surface methodology was applied to optimize the CP conditions, and comprehensive volatile profiling was conducted using comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). The results showed that both processing time and voltage had significant effects on ∆E and bacteriostatic rate. The optimized parameters (252 s and 24 kV) yielded a bacteriostatic rate of 84.8% and a ∆E value of 1.94. A total of 59 volatile compounds were identified in grape berries, and the contents of alcohols, aldehydes, and terpenes increased significantly after CP treatment, resulting in a 43.99% increase in total volatile abundance. Orthogonal partial least-squares discriminant analysis effectively distinguished grape samples before and after CP treatment. Odor activity value analysis further revealed increases in key aroma compounds, including 1-hexanol, (E)-2-hexen-1-ol, phenethyl alcohol, linalool, and hexanal, which contributed to a more pronounced aromatic profile. Overall, CP treatment effectively preserved and enhanced the aroma quality of 'Shine Muscat' grapes. This study provides theoretical support and practical guidance for the application of CP technology in postharvest flavor modulation of table grapes.

In order to improve the resource utilization rate of Hovenia dulcis pedicels (HDPS), the purpose of this study was to optimize the extraction process of saponins and evaluate their antioxidant activity. HDPS was extracted by the homogenization-assisted ultrasonic extraction. On the basis of a single-factor experiment, the extraction process parameters were optimized by the response surface methodology, and the crude extract was purified by D101 macroporous resin. The structure and composition of the purified product were characterized by Fourier transform infrared spectroscopy (FT-IR) and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Finally, the DPPH·, ABTS⁺·, ·OH, and the ferric reducing power of HDPS were verified by an in vitro antioxidant model. The results showed that the optimum extraction conditions were as follows: Ethanol concentration 49%, liquid-to-solid ratio 30:1 mL/g, homogenization ultrasonic time 21 min, ultrasonic power 400 W, homogenization power 500 W. Under these conditions, the yield of HDPS was 4.41%±0.13%. After purification by D101 macroporous resin, the purity of HDPS was significantly increased from 34.37% to 67.12%. UPLC-MS/MS analysis showed that HDPS mainly contained saponins such as echinacoside B, jujuboside B, and so on. In vitro antioxidant experiments showed that HDPS had significant scavenging ability to DPPH·, ABTS⁺·, and ·OH radicals, and its IC₅₀ values were 165.3, 56.2, and 168.7 μg/mL, respectively, and had a certain iron reducing power. This study provides a theoretical basis and technical support for the comprehensive development and utilization of Hovenia dulcis fruit stem and its application in the field of functional food.

Chilled mutton was highly nutritious but prone to spoilage during storage due to microbial contamination and lipid oxidation. A high-barrier packaging film for chilled mutton was developed in this study. A flexible graphene oxide (GO)-grafted poly (L-lactic-co-butanediol itaconate) (GO-g-PLBI) was synthesized by melt polycondensation. GO-g-PLBI was blended with PLLA pellets to form PGLBI film. A high-barrier PGLBI/GO-carboxymethyl cellulose (CMC) composite film was subsequently fabricated by depositing a GO-CMC layer onto the PGLBI surface via vacuum filtration. The packaging properties of the composite film, such as gas barrier performance and its application potential in non-contact packaging of chilled mutton were investigated. Results demonstrated that incorporation of GO effectively improved the hydrophilicity of PGLBI, facilitating its composite with the GO-CMC component. Characterizations by scanning electron microscopy and X-ray diffraction confirmed that a dense "brick-and-mortar" structure was formed inside the PGLBI/GO-CMC film, which reduced its oxygen permeability from 41.9 cm³/m²·d of the PGLBI film to 0.5 cm³/m²·d. Additionally, the composite film exhibited excellent ultraviolet shielding performance, with transmittances of 7.03% for long-wave UV and 1.45% for medium-wave UV. When applied to chilled mutton packaging, the composite film could inhibit microbial proliferation, protein degradation, and lipid oxidation during storage. Compared with the commercial high-barrier polyamide/polyethylene film, the PGLBI/GO-CMC film extended the shelf life of chilled mutton by 5 days.

In order to study the pesticide residues in ginseng health food ingredients, an analysis method for determination of 30 pesticide residues in Korean Red Ginseng, Salvia miltiorrhiza Bge, Scrophularia radix, Radix Codonopsis, and Pseudostellaria radix was established by combining the modified QuEChERS-novel porous organic polymers (POPs) purification with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were soaked in 1% ice acetic acid and extracted by acetonitrile, then purified by QuEChERS method without graphitized of carbon black. The purificated solutions were adsorbed and desorbed by novel porous organic polymers, concentrated by nitrogen stream and dissolved in 1 mL acetonitrile solution (volume ratio 6+4). The filtrates were separated by the Phenomenx Kinetex C₁₈ (100 mm×2.1 mm) chromatography column, using gradient elution of 0.1% formic acid aqueous solution containing 5 mmol/L ammonium formate-acetonitrile, determined by electrospray ionization, in positive ion switching dynamic multiple reaction monitoring mode, and quantified by the internal standard method. The results showed that the adsorption rate of 10 mg POPs materials self-made by the chemical method for 30 kinds of pesticides could reach more than 95%, and the desorption capacity reached 99% when eluted with acetonitrile-toluene (volume ratio 3+1) solution. The recoveries of 30 kinds of pesticides were increased to 5%~40% by modified QuEChERS-novel porous organic polymers purification. Method validation revealed that all 30 pesticides had good linearities in the range of 0.05~100 µg/kg, with correlation coefficients (r) higher than 0.990, and limits of detection (LOD, S/N=3) were 0.05~5.0 µg/kg. The average recoveries of 5 kinds of ginseng health food ingredients were ranged from 86.4% to 113.1%, with relative standard deviations (RSD, n=6) of 0.36%~8.74% at low, medium and high addition levels. While the limits of quantification (LOQ, S/N=10) were 0.10~15.0 µg/kg. This method has high recovery and high sensitivity, also can solve the issues of low pesticide recovery and strong matrix interference in ginseng health food ingredients by conventional QuEChERS pretreatment.

To explore the flavor characteristics of Musalais wine made from different grape varieties, 'Hetian Hong' 'Red Globe' and 'Munage' were selected as raw materials for brewing Musalais. Volatile aroma components in wine samples were extracted and analyzed using SPME-GC×GC-HMS technology, and combined sensory evaluation to analyze the flavor characteristics of three types of Mussalais. The results showed that a total of 84 volatile aromatic compounds were detected in three varieties of Musalais, including 21 types of alcohols, 29 types of esters, 10 types of acids, 3 types of aldehydes, 10 types of ketones, 5 types of phenols, and 6 other types of substances. Among them, alcohols and esters accounted for a relatively large proportion. The alcohol content of MNG Musalais accounted for 37.55% of the total volatile aromatic substances, ester content accounts for 50.20%. The alcohol and ester contents of HTH Musalais were 40.32% and 39.03%. HDQ Musalais contained 32.93% alcohol and 52.36% esters. Combining relative odor activity values, 11 key aromatic compounds were screened out, the main aromatic compounds in MNG Musalais were ethyl butyrate, isovaleric acid ethyl ester, linalool, isovaleric acid, and 4-ethylguaiacol. The main compounds in the HTH Musalais variety were ethyl caproate and damascenone, while the main compounds in the HDQ Muscat variety were ethyl hexanoate, ethyl caprylic acid, and ethyl phenylacetate. The sensory characteristics showed that HDQ Musalais was smooth and slightly sweet, with fruity, sweet and slightly caramelized aroma; The MNG Musalais was fresh, with obvious floral and milky aroma and slightly caramelized aroma, and HTH Musalais was prominent in alcoholic and nutty aroma, with typical Musalais flavor. The results of this study show the influence of raw materials on the flavor of Musalais, and provide a theoretical basis for the adoption of new varieties of Musalais in subsequent brewing.

To elucidate the molecular mechanism underlying the seasonal variation in leaf color of the unique tea plan germplasm 'Longrui 1' (Camellia sinensis cv. 'Longrui 1', Lr1), the dynamic patterns and underlying mechanisms of the seasonal purple phenotype in 'Longrui 1', particularly regarding leaf coloration, quality components, and metabolic profiles, were systematically investigated. A combined approach of biochemical assays, untargeted and targeted metabolomics was employed, using the constitutively green cultivar 'Zhongcha 108' and the constitutively purple cultivar 'Zijuan' as controls. The results indicated that the young shoots of Lr1 transitioned from purple-green in spring to purple in summer, a process accompanied by a significant decrease (P<0.05) in the content of free amino acids and a significant increase (P<0.05) in total polyphenols and catechins. Untargeted metabolomics identified 116 common differentially expressed metabolites (DEMs) between the purple and green phenotypes, with flavonoids being the most predominant class (31 metabolites). Notably, Lr1 exhibited a unique metabolic reprogramming during its seasonal transition, characterized by the specific activation of pathways such as monoterpenoid biosynthesis. Further targeted quantitative approach revealed that the seasonal purpling of Lr1 was driven by an explosive accumulation of cyanidin and delphinidin-O-galactoside in summer, an accumulation pattern that stood in stark contrast to that of 'Zijuan', whose levels decreased in summer. In conclusion, this study demonstrated that the seasonal purpling of Lr1 was a dynamic response process mediated by the massive de novo synthesis of specific anthocyanins (particularly cyanidin), induced by environmental factors. Its metabolic regulatory model was fundamentally different from that of constitutively purple cultivars. This unique germplasm provides a valuable genetic resource and a theoretical basis for understanding the environmental adaptability of tea plants and for breeding novel specialty cultivars.

Objective: The study aimed to systematically profile the functional components of non-centrifugal cane sugar of sugarcane (NCS) using a chemomics-based strategy, and to establish a near-infrared (NIR) rapid detection technique for comprehensive quality grading of NCS. Methods: The potential functional components in NCS were identified and analyzed by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF-MS). The total phenolic acid content was determined by ultraviolet-visible spectrophotometry. Key quality indicators, including sucrose, reducing sugar, total sugar, and loss on drying, were quantified according to industry and national standards. A comprehensive evaluation index (F_q) was introduced, in which weight coefficients for each indicator were optimally assigned based on their deviation from the mean of a large sample set, enabling integrated quality assessment of NCS. Results: A total of 21 major chemical components were identified in NCS, among which 16 were phenolic acids, primarily including citric acid, vanillic acid, syringic acid, p-hydroxybenzoic acid, and chlorogenic acid. Key indicators of 76 batches of samples were determined, and calibration models between these indicators and corresponding near-infrared spectral data were established. The determination coefficients (R²_cal) of the prediction models for sucrose, reducing sugars, total phenolic acids, and loss on drying were 0.867, 0.900, 0.938, and 0.981, respectively, all exceeding 0.85. The root mean square errors of cross-validation (RMSECV) were 1.06, 1.01, 0.0245, and 0.342, respectively, indicating satisfactory model fitting. Quality classification of the samples was performed based on the normal distribution of the F_q value. Experimental validation demonstrated that high-quality samples exhibited superior antioxidant activity compared to low-quality samples, confirming the rationality of the established quality evaluation system. Conclusion: The proposed method incorporates functional component analysis into the current regulatory framework and achieves comprehensive quality evaluation through NIR rapid detection, providing a practical approach for rapid efficacy assessment of NCS.

To investigate the changes in volatile flavor compounds in chicken soup during the stewing process of yellow-feathered chicken, headspace solid phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS), electronic nose, and electronic tongue combined with PCA-BP neural network were used to study chicken soup samples at different cooking times (0.5, 1.0, 1.5, 2.0 and 2.5 h). The results showed that as the stewing time increased, the color of the chicken soup became darker. A total of 35 volatile compounds were identified through GC-MS, primarily consisting of aldehydes and alcohols. The total content of volatile flavor compounds increased first and then decreased, and reached a peak after stewing for 2.0 h. GC-MS combined with OAVs value method identified 13 key volatile compounds, including 1-hexanol, 1-octene-3-ol, (E,E)-2,4-decadiena,l (E,E)-2,4-nonadienal, (Z)-2-heptenal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, 2-pentylfuran, heptanal, hexanal, nonanal and octanal. Based on VIP values, 19 characteristic volatile compounds were screened, which could be used to distinguish 5 chicken soup samples. Significant differences in the electronic nose and electronic tongue of chicken soup samples with different stewing times, and these samples could be effectively distinguished by PCA and cluster analysis. The electronic tongue PCA-BP neural network model could accurately predict the stewing time of chicken soup samples and the linear relationship between the true value and the predicted value was good (R²=0.9998). The chicken soup stewed for 2.0 h showed significantly high scores for flavor, color, appearance, and overall acceptability. In conclusion, the optimal stewing time for chicken soup was 2.0 h. The results can be used as the basis for the flavor of the original chicken soup and pave the way for subsequent high-quality Chinese herbal chicken soup research.

This study aimed to investigate the regulatory mechanism of hot air drying at 130 ℃ on the quality characteristics and flavor formation of Grateloupia livida. Drying kinetics, nutritional composition, rehydration capacity, microstructure, and the variation patterns of volatile flavor components and lipid substances were systematically investigated. Results indicated that 130 ℃ hot air drying achieved complete dehydration of G. livida within 24 min, driven primarily by internal moisture diffusion. The dried product exhibited excellent rehydration performance (rehydration ratio: 1200%~1250%), while principal nutrients (e.g. polysaccharides, proteins) were well retained. However, obvious collapse and pore shrinkage occurred in the microstructure. A total of 89 volatile compounds were identified. Among them, the key aroma-active compounds with an odor activity value (OAV)>1 including 1-octen-3-one, (E,Z)-2,6-nonadienal, α-ionone, β-ionone and (E,E)-2,4-nonadienal. Lipidomics analysis detected 3790 lipid species, dominated by saccharolipids (SL), glycerophospholipids (GP) and sphingolipids (SP). Twenty differential lipids (VIP>2), including PG (16:0_21:1)[M+Na]⁺ and PG (18:3_21:1)[M+H]⁺, were screened as potential flavor precursors, participating in thermal oxidative cleavage and Maillard reactions to drive characteristic flavor formation. This study elucidated the influence mechanisms of 130 ℃ hot air drying on the quality of G. livida, providing a theoretical foundation for the development of high-value flavored dried seaweed.

This study aimed to analyze the effects of 10 types of oak chips on the aroma characteristics of strong ale using two descriptive sensory analysis methods, Polarized Projective Mapping (PPM) and Pivot Profile (PP). The results showed that contact with oak chips significantly could enhance the aroma complexity of strong ale and impart typical flavors such as caramel and smoky. Both the type of oak chips and contact time could influence the aroma characteristics of the product. Specifically, sweet oak chips and dark chocolate oak chips mainly enhanced the smoky and caramel attributes, while contact with black spice oak chips and caramel oak chips further accentuated the fruity and whiskey-like notes. The flavor differences were more significant after 4 weeks of contact compared to 2 weeks. Samples in contact with black spice, dark chocolate, and special fruit oak chips developed a new "toasted bread" characteristic. This study provides a scientific basis and data support for the flavor regulation and quality improvement of strong ale.

Five tea plant accessions exhibiting varying purpling levels were selected to investigate the color parameters and metabolomic characteristics of fresh purple leaf tea leaves and their baked green tea infusions, using CIELAB colorimetry, ultra-high performance liquid chromatography-quadrupole-electrostatic field orbital trap mass spectrometry (UHPLC-Q-Exactive-MS), and photodiode array detector (PDA) detection, in order to elucidate the chemical basis of color differences in purple leaf tea. Results showed that, as purpling deepened, the L^* (lightness) and b^* (yellowness) values of both fresh tea leaves and baked green tea infusions significantly decreased, while a^* (redness) values generally increased. These changes were all highly correlated with anthocyanin content. Metabolomics identified a total of 122 compounds, and partial least squares-discriminant analysis (PLS-DA) effectively distinguished the tea samples. Analysis revealed that the color differences in purple leaf tea were not only determined by the total anthocyanin content, but were also closely related to the relative proportions of their core anthocyanin components. Specifically, the orange-red color of red purple (RP) infusions primarily originated from their abundance in cyanidin derivatives and higher content of theaflavins; Whereas the deep-purple hue of deep purple (DP) infusions was dominated by the highly abundant delphinidin derivatives. PDA spectral analysis confirmed that cyanidin-3-O-β-d-(6-(E)-p-coumaroyl) galactopyranoside and delphinidin-3-O-β-d-(6-(E)-p-coumaroyl) galactopyranoside were the major color contributors for RP and DP accessions, respectively. Furthermore, flavonol glycoside was key component forming the yellow base of green leaf (GL) infusions, and these, along with anthocyanins and tea pigments, synergistically constructed the color characteristics of the tea infusion through copigmentation effects. This study elucidated the intrinsic chemical compounds determining the color gradient and hue differentiation of purple leaf tea, which could provide a scientific basis for the quality evaluation of purple leaf tea.

To investigate the effects of storage duration on the flavor characteristics of Guizhou white tea, this study employed high-performance liquid chromatography, electronic nose detection, and gas chromatography-mass spectrometry (GC-MS) to analyze the major taste compounds and volatile components in Guizhou white tea from different storage years. The results revealed significant differences (P<0.05) in the contents of tea polyphenols, total flavonoids, caffeine, free amino acids, soluble sugars, lactic acid, L-malic acid, and catechin components during the aging process of white tea, whereas differences in water-extractable substances were relatively minor. Electronic nose analysis indicated that the aroma characteristics of Guizhou white tea from different vintages might be related to sulfides, aromatic components, and nitrogen‒oxygen volatile substances. Volatile compound analysis revealed 123 volatile substances across the different vintages of Guizhou white tea, including 17 alcohols, 13 aldehydes, 18 ketones, 23 alkanes, 12 alkenes, 22 esters, and 18 other compounds. Among these, 23 unique volatile compounds were detected in white tea from 2013, whereas only 1~3 unique volatile compounds were identified in tea from 2015, 2016, 2020, and 2022. Additionally, white tea produced in 2016 presented the highest total volatile content, while that from 2013 contained the most diverse array of volatile compounds. Odor activity value (OAV) analysis indicated that nonanal (OAV>20) significantly contributed to the formation of the characteristic aroma of white tea during storage. This study provides a theoretical basis for the scientific storage and quality enhancement of Guizhou white tea.

In order to investigate the key aroma compounds of Camellia sinensis var. assamica cv. Duntsa black tea and their formation mechanism during processing, this study utilized headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to systematically analyze the volatiles in fresh leaves (XY), shaking (YQ), withering (WD), rolling (RN), fermentation (FJ), initial drying (CH), and finished product (CP). Principal component analysis (PCA) and orthogonal partial least squares-discrimination analysis (OPLS-DA) with permutation tests were performed. Key aroma compounds were identified using relative odor activity value (rOAV) and aroma character impact (ACI). Results revealed that during the processing, 107 volatile compounds were identified in the tea samples of Camellia sinensis var. assamica cv. Duntsa black tea primarily comprising alcohols, esters, and alkenes. During the whole processing process, the relative content of alcohols, esters and others showed a fluctuating downward trend. The relative content of aldehydes, ketones and olefins showed a fluctuating upward trend. The PCA and OPLS-DA models based on the relative content of aroma substances could effectively distinguish different processing samples. Further screening, with VIP>1, rOAV>1 and ACI>1% as the conditions determined that linalool, methyl salicylate, geraniol, hexyl hexanoate, trans-nerolidol and other five components together constituted the aroma quality of the sweet type of Camellia sinensis var. assamica cv. Duntsa black tea. The relative content of linalool, geraniol, and hexyl hexanoate showed an initial increase followed by a decline, peaking during the rolling stage at 382.74, 123.32, and 35.43 mg/L respectively. The relative content of trans-nerolidol showed a fluctuating upward trend, increasing by 22.60%. The relative content of methyl salicylate showed a fluctuating decrease, peaking at 252.95 mg/L during the rolling stage. The results of this study can provide a theoretical reference for the analysis of the aroma quality of Camellia sinensis var. assamica cv. Duntsa black tea.

This study aimed to investigate the quality characteristics and chemical composition of Baimudan white teas processed from different tea cultivars in the Yibin tea region, the quantitative descriptive analysis, biochemical analysis, high-performance liquid chromatography (HPLC), and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the sensory quality and flavor compounds of white teas processed from eight cultivars, ‘Zhongcha 302’ (ZC302), ‘Fuding Dabaicha’ (FDDB), ‘Wuniuzao’ (WNZ), ‘Chuancha 2^#’ (CC2), ‘Fuxuan 9^#’ (FX9), ‘Mingshan 131’ (MS131), ‘Zhongcha 108’ (ZC108), and ‘Huangjinya’ (HJY). The results indicated that all eight tea varieties exhibited favorable sensory qualities, though significant differences existed among them. FDDB, ZC302, and CC2 presented a distinct tip aroma or floral fragrance, fresh and sweet taste, and soft, yellow-green infused leaves, achieving higher overall sensory scores. In contrast, WNZ and FX9 exhibited a clean and refreshing with noticeable grassy odour, along with approach fresh and mellow taste accompanied by grass or sour off-flavors, resulting in relatively lower sensory scores. HJY showed the highest free amino acid content and lowest phenol-ammonia ratio, yet it also had the lowest water extractives content. FDDB, ZC302, and CC2 displayed higher levels of free amino acids, theanine and sweet-tasting amino acids, while lower contents of tea polyphenols, total catechins, ester-type catechins, and bitterness-astringency index. Conversely, MS131 and FX9 had significantly higher levels of tea polyphenols, total catechins, ester-type catechins, and exhibited the highest bitterness-astringency index among all cultivars. Multivariate statistical analysis identified nine differential taste-related compounds, namely epigallocatechin gallate, caffeine, epigallocatechin, catechin, gallocatechin, tea polyphenols, theanine, water extractives, and epicatechin gallate. Furthermore, 28 key aroma compounds were identified in the three superior tea varieties. Among these, linalool, geraniol, and phenylacetaldehyde were more abundant in CC2, contributing to its prominent floral aroma, while green-note compounds such as (Z)-3-hexenol and hexanal occurred at relatively lower levels in FDDB and ZC302. In conclusion, tea varieties significantly influenced the quality characteristics of white tea. FDDB, ZC302, and CC2 demonstrated superior suitability for white tea production, providing a scientific basis for tea varieties selection and quality enhancement of Yibin white tea.

This study aimed to mitigate the quality deterioration of highland barley leavened pancakes during frozen storage at −18 ℃. The effects of incorporating soluble soybean polysaccharide (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, based on dry flour weight), sodium alginate (0%, 0.2%, 0.4%, 0.6%, 0.8%, 1.0%, based on dry flour weight), and xanthan gum (0%, 0.1%, 0.3%, 0.5%, 0.7%, 0.9%, based on dry flour weight) on the texture, specific volume, frying loss, and water migration of the pancakes were systematically evaluated. Results demonstrated that all three polysaccharides improved the textural properties by significantly reducing hardness, gumminess, and chewiness, while enhancing resilience and springiness, effectively inhibiting quality deterioration. 0.5% Xanthan gum exhibited the most pronounced effect. It significantly increased gas retention capacity, leading to a 53% higher specific volume and a 27.23% reduction in frying loss after three freeze-thaw cycles. After 30 days of frozen storage, the specific volume remained 30.67% higher than that of the control. Low-field NMR analysis revealed that during frozen storage, the 0.5% xanthan gum group exhibited no significant changes in the relaxation times of T₂₁ and T₂₂ peaks, while the T₂₃ peak shifted slightly to the left. Furthermore, the area proportion of the T₂₁ peak in this group was significantly higher than that in other groups, indicating reduced water mobility and enhanced water-holding capacity. Additionally, this group maintained a high sensory score even after 30 days of frozen storage. In conclusion, 0.5% xanthan gum demonstrated the optimal comprehensive performance in improving the specific volume, textural stability, water-holding capacity, and sensory quality of hulless barley leavened pancakes, and thus could serve as a preferred modifier to enhance the frozen storage quality of hulless barley leavened pancakes.

To investigate the effects of light exposure on the storage quality of Phyllanthus emblica L. preserved fruit and to establish a shelf-life prediction model, this study subjected two varieties, 'Huafeng' (HF) and 'Wild' (YS), packaged in transparent (TM) and light-blocking (BG) packaging bags were used as research objects. Accelerated storage experiments were carried out for 25 days at 25 ℃ and 2000 lux light conditions. Monitor 18 indicators changes, including color, texture, chemical composition, antioxidant activity, and sensory dynamically. Pearson correlation analysis and chemical kinetic modeling were integrated to construct a shelf-life prediction model, enabling the estimation of product stability based on critical quality attributes. The results demonstrated that light exposure significantly accelerated quality deterioration. Notably, the L^* value, b^* value, hardness, elasticity, chewiness, moisture content, total acid, total sugar, reducing sugar, ascorbic acid, total phenols, flavonoids, antioxidant activity, and overall sensory score decreased significantly (P<0.05), whereas the a^* value, ΔE value, and cohesiveness increased (P<0.05). Light-blocking (BG) packaging effectively delayed this deterioration. On day 25, the overall sensory scores ranked as follows: BG-YS>BG-HF>TM-YS>TM-HF. Pearson correlation analysis identified L^* value, elasticity, and ascorbic acid content as the indicators most strongly correlated with sensory score. These were selected as key predictors, and their degradation followed zero-order kinetics. The established shelf-life prediction model showed a relative deviation between predicted and actual values of less than 10%, confirming its accuracy and reliability for the rapid assessment of the product's shelf life.

This study explored the preservative effect and shelf-life extension of chilled mutton by coating with a mustard essential oil-based Pickering emulsion. It also provided data to support the practical application of such emulsions in meat preservation. The experiment involved applying a mustard essential oil Pickering emulsion as a surface coating on chilled mutton, and the study assessed the emulsion's antioxidant activity, antibacterial performance, and impact on mutton quality indicators. Results indicated that increasing the concentration of mustard essential oil significantly enhanced the emulsion's antibacterial effect (P<0.05), with varying inhibitory effects on different bacteria at the same concentration. At a 2.0% v/v concentration, the Pickering emulsion exhibited good antioxidant and antibacterial properties. The inhibition zones for four pathogenic bacteria measured 20.20±0.11, 19.07±0.06, 12.13±0.06, and 10.73±0.06 mm, respectively. The DPPH, ABTS⁺, and OH radical scavenging activities were 89.45%, 66.61%, and 94.5%, respectively. Regarding preservation, indicators such as pH, meat color, TVB-N content, TBARs value, carbonyl and thiol content, total bacterial count, and coliform count in the soaking and spraying groups were significantly better than those in the control group (P<0.05). Notably, the pH in both groups remained within the fresh meat range on the 28th day of storage. The TBARs value remained within the acceptable range within 21 days, and the carbonyl content during storage was significantly lower than that in the control group (P<0.05). The control group samples began to deteriorate by the 7th day, while the soaking and spraying groups extended the storage period to 14 and 21 days, respectively. In conclusion, the mustard essential oil Pickering emulsion effectively improves the preservation of chilled mutton and extends its shelf life, with the 2.0% v/v concentration offering optimal antioxidant and antibacterial performance. The soaking treatment outperformed the spraying method, showing potential for broader application in meat product preservation.

Potatoes were susceptible to light-induced greening during storage, which seriously affects their quality and commodity value. The purpose of this study was to explore the inhibitory effect of sodium copper chlorophyllin coating on postharvest potato greening. Potato tubers were treated with sodium copper chlorophyllin coating, and their a^* value, chlorophyll content and respiration rate were measured regularly, which the effects of coating on greening were evaluated. Non-target metabolomics was employed to analyze metabolite changes, and the metabolic mechanism of inhibition of green change was analyzed. The results showed that after 60 days of storage, compared with untreated potato tubers, the potato tubers treated with composite coating exhibited increase in a^* value, while chlorophyll content and respiration rate decreased, indicating that the composite coating treatment could effectively slow down the greening process of potato tubers. Metabolomics analysis revealed that the sodium copper chlorophyllin coating effectively suppressed respiratory intensity by reducing the levels of key respiratory substrates such as pyruvate and citrate within these pathways. The coating also reduced chlorophyll content by inhibiting the biosynthesis process of key precursors for chlorophyll synthesis, such as glutamic acid and glutamine. This study validated the effectiveness of sodium copper chlorophyllin coating in preventing postharvest greening of potatoes, providing a new technical approach for improving potato quality.

To evaluate the effectiveness of intelligent sensory technologies in monitoring the dynamic changes in fruit quality and flavor compounds of Pyrus ussuriensis 'Hongxiangsu' during storage, five sampling time points were set, including cold storage for 0, 60 and 120 days, as well as 3 and 6 days of ambient shelf life following 120 days of cold storage. The flavor difference and other quality indicators of Pyrus ussuriensis 'Hongxiangsu' under 1-methylcyclopropene (1-MCP) treatment during storage were assessed using electronic nose (E-nose) and electronic tongue (E-tongue) analysis combined with physicochemical measurements and gas chromatography-mass spectrometry (GC-MS). The results showed that 1-MCP treatment delayed the decline in the absorbance difference value (I_AD), sucrose content, total organic acids content, malic acid content, and most sensory attributes (except aroma), while suppressing increased in peel a^* value, as well as glucose and fructose contents in fruit flesh and sensory aroma intensity. No significant effects of 1-MCP were observed on fruit firmness, soluble solids content (SSC), titratable acidity (TA), peel L^* value, peel b^* value, fructose content, sorbitol content and glucose content. A total of 51 volatile compounds were detected, among which 1-MCP treatment decreased the relative abundance of ester but increased that of aldehydes, delaying the aroma changes during fruit ripening. Notably, the E-nose sensor array effectively distinguished the aroma characteristics of 'Hongxiangsu' pear during storage, with the W5S sensor closely correlated with sensory aroma. The sourness signal of the E-tongue showed positive correlations with texture, acidity, astringency, as well as pulp firmness, total organic acids, and aldehydes level, but negative correlations with pulp sweetness, L^* value, a^* value, b^* value, esters content, and alkanes level. Overall, this study demonstrates that E-nose and E-tongue technologies can partially reflect traditional sensory evaluation and link pear flavor components, thereby providing a reliable theoretical basis for intelligent postharvest quality monitoring of fruit.

To systematically evaluate the protective effect and mechanism of Lactobacillus delbrueckii subsp. lactis ABSN20244504 against skin photodamage, this study investigated the inhibitory effect of Lactobacillus delbrueckii subsp. lactis ABSN20244504 (LDSL-ABSN20244504) on ultraviolet B (UVB)-induced photodamage. In this study, a UVB-induced mouse photodamage model was used to evaluate the protective effects of LDSL-ABSN20244504 against skin photodamage by assessing skin tissue sections, levels of oxidative stress in serum and skin, inflammatory markers, the mRNA expression of nuclear factor kappa-light-chain-enhancer of activated B cells p65 subunit (NF-κB p65), inhibitor of nuclear factor kappa B alpha (IκB-α), tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), IL-10, superoxide dismutase 1 (SOD1), SOD2, catalase (CAT), AMP-activated protein kinase (AMPK), liver kinase B1 (LKB1), sirtuin 1 (SIRT1), mammalian target of rapamycin (mTOR), peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α), adaptor protein phosphotyrosine interacting with PH domain and leucine zipper 1 (APPL1), and forkhead box O (FOXO), the levels of glutathione 1 (GSH1), as well as the protein expression of NAD(P)H:quinone oxidoreductase 1 (NQO1), glutamate-cysteine ligase catalytic subunit (GCLC), and nuclear factor erythroid 2–related factor 2 (Nrf2). Treatment with LDSL-ABSN20244504 alleviated UVB-induced photodamage in mice, as evidenced by reduced epidermal hyperplasia and dermal loss, decreased mast cell production, and mitigation of epidermal structural damage. Compared with the model group, LDSL-ABSN20244504 increased the levels of total superoxide dismutase (T-SOD), catalase (CAT), IL-4, and IL-10 in the serum and skin tissue of skin-injured mice, while decreasing the levels of hydrogen peroxide (H₂O₂), advanced glycation end products (AGEs), IL-6, IL-1β, and TNF-α. Additionally, LDSL-ABSN20244504 elevated the levels of Na⁺/K⁺-ATPase and nicotinamide adenine dinucleotide kinase (NADK) in the skin tissue of skin-injured mice. RT-qPCR results showed that LDSL-ABSN20244504 upregulated the mRNA expression of SOD1, SOD2, CAT, GSH1, IκB-α, IL-10, AMPK, LKB1, SIRT1, PGC-1α, APPL1, and FOXO, and downregulated the mRNA expression of NF-κB p65, TNF-α, IL-6, and mTOR in the skin tissue of skin-injured mice. Moreover, LDSL-ABSN20244504 also upregulated the protein expression of NQO1, GCLC and Nrf2 in the skin tissue of skin-injured mice. These findings indicate that LDSL-ABSN20244504 inhibits UVB-induced skin damage, with an effect superior to that of the antioxidant vitamin C, and that oral administration of live LDSL-ABSN20244504 is more effective than topical application of inactivated LDSL-ABSN20244504 to the skin.

Based on the synergistic potential of microbial fermentation technology in enhancing the efficacy of medicinal and edible homologous substances, this study investigated the effects of compound microbial fermentation on bioactive components and flavor profiles of Pueraria lobata, Penthorum chinense, and Hovenia dulcis. Through combined enzymatic hydrolysis (cellulase) and microbial fermentation (Lactobacillus, Acetobacter, yeast), dynamic changes in bioactive compounds, functional activities, and flavor characteristics were systematically analyzed. Results demonstrated that enzymatic hydrolysis significantly increased the content of active compounds such as puerarin (250.43 μg/mL) and afzelin (44.34 μg/mL) (P<0.05), while generating epicatechin (41.16 μg/mL). During fermentation, macromolecules like flavoskyrin A were degraded. Total phenolic content (TPC) and total flavonoid content (TFC) exhibited an initial decline followed by an upward trend. The enzymolysis-fermentation (M7D) group showed superior ferric ion reducing antioxidant power (76.00 μg TE/mL) and DPPH radical scavenging capacity (IC₅₀=0.2447 mg/mL), significantly outperforming control and other experimental groups (P<0.05), though its ABTS⁺· scavenging capacity was relatively weaker (IC₅₀=0.3022 mg/mL). Notably, the M7D group retained effective α-glucosidase inhibitory activity (IC₅₀=0.0898 mg/mL). Volatile component analysis revealed: Compared to the control group, substantial increased in alcohols (increase of 299.23% and 230.89%, respectively), aldehydes (increase of 237.78% and 207.02%, respectively), and esters (increase of 51.86% and 46.29%, respectively) in fermented groups (S7D and M7D) (P<0.05). Core aroma compounds, including β-ionone (fruity/floral), phenethyl alcohol (floral/honey), and isoamyl acetate (fruity), synergistically enhanced olfactory complexity. Sensory evaluation indicated that the M7D group achieved optimal flavor integration, balancing herbal characteristics with moderate fermentation acidity, eliminating astringency, and harmonizing medicinal and fermented aromas. This research provides theoretical support for developing fermented beverages with dual antioxidant and flavor-enhancing properties.

This study aimed to investigate the anti-obesity effects of Lactobacillus gasseri TF08-1 and its potential mechanisms. An obesity rat model was established by feeding a high-fat diet (HFD) and administered a suspension of L. gasseri TF08-1 (1×10⁵ CFU/d) via oral gavage for five weeks. The therapeutic efficacy were systematically evaluated by monitoring body weight, food efficiency ratio, serum biochemical parameters, and histopathological changes in the liver and adipose tissues. Meanwhile, metagenomic sequencing and targeted metabolomic analysis were employed to investigate alterations in the gut microbiota and the short-chain fatty acid (SCFA) profile. The results showed that, compared to the HFD group, TF08-1 intervention significantly suppressed body weight gain (P<0.01), reduced the food efficiency ratio (P<0.001), and alleviated hepatic steatosis and hypertrophy of epididymal adipocytes. It also improved the lipid profile by decreasing low-density lipoprotein cholesterol (LDL-C, P<0.001), triglyceride (TG, P<0.001), total cholesterol (TC, P<0.001) and free fatty acid (FFA, P<0.05). Moreover, TF08-1 intervention significantly mitigated obesity-associated systemic inflammation, reducing the levels of pro-inflammatory factors, including lipopolysaccharide (LPS) (P<0.001), C-reactive protein (CRP) (P<0.001), and tumor necrosis factor-alpha (TNF-α) (P<0.001), while increasing the level of the anti-inflammatory cytokine interleukin-10 (IL-10) (P<0.05). Metagenomic and targeted metabolomic analysis revealed that TF08-1 effectively modulated the HFD-induced structural dysbiosis of the gut microbiota, improved metabolic pathway disturbances related to bile acids, vitamins, and inositol, and restored intestinal SCFA levels. These findings suggest that L. gasseri TF08-1 can markedly improve HFD-induced obesity and related metabolic disorders through effective microbiome modulation, demonstrating its considerable potential as a probiotic candidate for weight management.

This study aimed to investigate the protective mechanism of Cordyceps militaris ferment (YCC) against senescence in skin fibroblasts induced by continuous passage. The activities of catalase (CAT), glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and malondialdehyde (MDA) content were evaluated to discuss the biological activities of YCC. In order to study the in-depth protective mechanism of YCC on replicative senescence, transcriptome sequencing technology was employed. Differentially expressed genes (DEGs) were screened and further performed Gene Ontology (GO) analysis, Kyoto Encyclopedia of Genes and Genomes (KEGG) functional annotation and KEGG functional enrichment analysis. The protein-protein interaction (PPI) network of DEGs was constructed to find out the hub genes and its regulatory networks by STRING database. The selected IL-17 signaling pathway was further validated by real-time fluorescent quantitative PCR (qRT-PCR). The results showed that YCC significantly enhanced the activity of antioxidant enzymes in replicative senescent cell models (CAT, 37.82 units/mg protein; GSH-Px, 7.76 units/mg protein; SOD, 50.58 units/mg protein), while markedly reduced MDA release (approximately 2.49 μmol/mg protein) (P<0.0001). Venn analysis revealed that the sample group could reverse 207 genes that were abnormally expressed in replicative senescence cells. The PPI network analysis selected the top 10 core targets in Betweenness ranking, which were mainly involved in biological processes such as inflammation, apoptosis and oxidative stress regulation. The IL-17 signaling pathway was influenced obviously by DEGs (P<0.01). The qRT-PCR detection results verified that YCC could significantly inhibit the expression of genes related to the IL-17 signaling pathway (IL-17A, IL-17C, Akt1, AP-1, and IL-6) (P<0.05). In conclusion, YCC attenuated inflammation and exerted anti-aging effects by suppressing the IL-17 signaling pathway and subsequent downstream inflammatory factor activation. These findings provide a solid theoretical basis for the application of YCC as a functional food ingredient.

Objective: To optimize ultrasonic assisted high-pressure water extraction method (UHPE), ultrasonic assisted hot water extraction method (UHWE), and ultrasound assisted enzymatic hydrolysis method (UEH) for polysaccharide extraction from Ganoderma lucidum and examine the bidirectional immunomodulatory activities of polysaccharides extracted using these optimized methods. Methods: Optimization of UHPE, UHWE, and UEH were performed using single factor and response surface experiments, examining the effects of material-liquid ratio, ultrasound time, extraction temperature, extraction time, enzyme concentration, and enzymatic hydrolysis temperature on the polysaccharide yield. UHPE-GLP, UHWE-GLP, and UEH-GLP were prepared separately under the optimal extraction conditions. Based on RAW264.7 macrophages, UHPE-GLP, UHWE-GLP, and UEH-GLP were subjected to investigate the immunomodulatory activities, and their anti-inflammatory activities against lipopolysaccharide (LPS)-induced inflammatory models. Results: The experimental results of process optimization showed that the optimal extraction process of UEH-GLP was as follow: Material-liquid ratio of 1:31 g/mL, ultrasound time of 24 min, enzyme concentration of 5% and enzymatic hydrolysis temperature of 53 ℃. Under these conditions, the GLP yield reached the highest among the three processes, at 10.92%±0.05%. The results of cell experiments showed that, UHPE-GLP, UHWE-GLP, and UEH-GLP could not only enhance immune function of RAW264.7 macrophages by promoting the proliferation, and secretion of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and nitric oxide (NO), but also inhibit immune function by reducing the secretion of TNF-α and NO to suppress the excessive activation of macrophages. These results indicated that UHPE-GLP, UHWE-GLP, and UEH-GLP exhibited excellent bidirectional immunomodulatory activities, among which UEH-GLP showed the most prominent bidirectional immunomodulatory activities. Conclusion: UEH-GLP has significant advantages in yield and bidirectional immunomodulatory activities. This study provides a theoretical basis for the development and utilization of Ganoderma lucidum polysaccharide.

Objectives: This study aimed to investigate the preventive and protective effects of gastrodigenin (p-hydroxybenzyl alcohol, HBA) on acute liver injury (ALI) induced by carbon tetrachloride (CCl₄) as well as its regulatory effect on intestinal flora, and to explore its underlying protective mechanism. Methods: A mouse model of ALI induced by CCl₄ was established, and mice were administered different doses of HBA (18, 36, and 72 mg/kg/d) 7 days prior to model induction. The detection indicators included: The activities of alanine aminotransferase (ALT) and aspartate transaminase (AST), the activities of superoxide dismutase (SOD) and catalase (CAT), the liver content of malondialdehyde (MDA), and histopathological examination of liver tissue. Enzyme-linked immunosorbent assay (ELISA) was used to detect the serum levels of inflammatory factors, while quantitative polymerase chain reaction (qPCR) and Western Blot were employed to determine the expression levels of inflammatory factors in liver tissue. Additionally, 16S rRNA sequencing technology was applied to analyze the intestinal microbiota composition of in mice based on cecal contents. Results: Compared with the model group, low-, medium-, and high-dose HBA intervention showed protective effedts on CCl₄-induced ALI mice in a dose-dependent manner. High-dose HBA significantly reduced the serum levels of ALT (P<0.01) and AST (P<0.0001), as well as the hepatic content of MDA (P<0.001) in mice. It also increased the activities of SOD (P<0.05) and CAT (P<0.001) and decreased the serum levels of inflammatory factors in both serum and liver. In addition, it could effectively alleviated weight loss (P<0.001), liver tissue swelling, and steatosis in mice, and exerted the optimal hepatoprotective effect on ALI mice. Therefore, the high-dose HBA group was selected for 16S rRNA sequencing analysis. Intestinal microbiota analysis revealed that CCl₄ induction altered the species richness of intestinal microbiota. High-dose HBA intervention effectively mitigated the reduction in species richness, improved the microbiota structure at the genus level, promoted the proliferation of the beneficial bacterium Alistipes, and inhibited the colonization of the harmful bacterium Helicobacter. Conclusion: This study confirms that HBA exerts significant protective effects on ALI mice, potentially through enhancing the body’s antioxidant capacity, inhibiting inflammatory responses, and modulating the intestinal microbiota.

Ulcerative colitis (UC) was a chronic gastrointestinal disorder, and dietary intervention was an important approach for symptom relief. Fermented leaf mustard are nutrient-rich vegetables containing bioactive compounds and probiotics, but their effects on colitis remain unclear. In this study, the nutritional composition of fermented mustard was analyzed, and a 3% (w/w) dextran sulfate sodium (DSS)-induced ulcerative colitis mouse model was used to evaluate their protective effects. Systemic assessments included phenotypic indicators, such as body weight and disease activity index (DAI), histopathology, serum/colonic inflammatory cytokines, and antioxidant markers in mice fed with either salt brine-fermented (Sb-FM) or aged brine fermented leaf mustard (Ab-FM). Gut microbiota modulation was analyzed via 16S rRNA sequencing. Results showed that Sb-FM group had significantly higher lactic acid content (86.55 mg/g) than Ab-FM (69.31 mg/g) and lower contents of malic acid and acetic acid. Compared with the control group, both treatments markedly reduced inflammatory responses, with a significant 10.2%~29.9% decrease in TNF-α levels. Sb-FM group greater efficacy than Ab-FM in alleviating hepatic injury, as indicated by improved catalase activity and reduced MDA, AST and ALT levels. Both fermented leaf mustard improved the gut microbiota composition in DSS induced UC mice by increasing the relative abundance of beneficial bacteria and reducing that of harmful ones. At the genus level, the relative abundance of Romboutsia increased by 2.6% in Ab-FM, while norank-Muribaculaceae and Akkermansia increased by 4.1-fold and 36-fold, respectively in Sb-FM. In summary, dietary intervention with both types of fermented leaf mustard effectively alleviated DSS induced UC.

This study aimed to investigate the immune-regulating mechanism of the ginseng sea buckthorn complex (GSC) using network pharmacology, molecular docking, cellular experiments, and animal experiments. Network pharmacology was applied to predict potential immune-regulating pathways and key targets of GSC. Molecular docking was performed to assess the binding properties between GSC components and these key targets. Cellular and animal experiments were designed to verify the immune-regulating effect of GSC. Results showed that network pharmacology predicted GSC might regulate immune function by acting on signaling pathways such as lipid and atherosclerosis and MAPK signaling pathway, as well as key targets including tumor necrosis factor (TNF). Molecular docking results indicated that GSC components exhibited good binding properties with the key target TNF, with all binding energies below −6.00 kcal/mol. Cellular experiments demonstrated that GSC increased TNF-α secretion in RAW264.7 macrophages: Low, medium, and high doses elevated TNF-α secretion from 1201.96 pg/mL to 1908.63 pg/mL (P<0.001), 1859.04 pg/mL (P<0.001), and 1737.38 pg/mL (P<0.001), respectively. In animal experiments, GSC showed a significant immune-enhancing effect: The spleen index was increased to 0.3273% (P<0.05), the optical density difference was raised to 0.06 (P<0.001), the toe thickness difference was increased to 0.58 mm (P<0.001), and the half-hemolysis value was enhanced to 106.10 (P<0.01). In conclusion, GSC may exert immune-regulating effects by modulating signaling pathways such as lipid and atherosclerosis, MAPK signaling pathway to affect immune cell activity, while regulating TNF-α concentration.