In this study, soaking solutions prepared from rosemary, clove, and mint extracts were used for the pretreatment of Undaria pinnatifida. Combined with electronic sensory analysis and gas chromatography-mass spectrometry (GC-MS) techniques, the effects of different extract addition amounts, solid-liquid ratios, and soaking times on the quality and deodorization effect of Undaria pinnatifida were analyzed, and the optimal pretreatment process was screened out. The results showed that the optimal deodorization process was as follows: extract concentration of 4 g/L, solid-liquid ratio of 1:4 (g/mL), and soaking time of 40 min. Mint and rosemary extracts exhibited color-protecting effects (ΔE<2, moderate color difference), while clove extract could improve the texture properties of Undaria pinnatifida (P<0.05). The electronic nose results indicated that the contents of nitrogen oxides and inorganic sulfides in Undaria pinnatifida soaked with clove and rosemary extracts were the highest. A total of 52 volatile compounds were identified in Undaria pinnatifida by GC-MS, among which 6 were key flavor substances. Rosemary extract reduced the contents of fishy substances such as hexanal, 1-pentanol, and 2-heptanol in Undaria pinnatifida, and increased the contents of floral and fruity compounds including 3-octanone, β-ionone, 1-octen-3-ol, eugenol, eucalyptol, and 4-allylanisole. This study provides a theoretical basis for deodorization and quality preservation during the deep processing of Undaria pinnatifida.

To investigate the influence of lemongrass extract on the fishy odor of Yellow River carp, this study focused on the fishy smell value and thiobarbituric acid (TBA) and sensory score as evaluation indicators to optimize the deodorization process. Using the electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) technology, combined with orthogonal partial least squares discriminant analysis, the volatile components before and after deodorization were analyzed. The results showed that under the conditions of LE concentration of 1.5%, material-liquid ratio of 1:5 (g:mL), and soaking time of 46 min, the fishy degree value and TBA value were the lowest, which were 1.248 points and 0.264 mg MDA/kg respectively. Electronic nose analysis showed that LE treatment had an inhibitory effect on fishy substances containing sulfur, alcohol, aldehydes and ketones. A total of 42 volatile flavor substances were identified by GC-IMS. Among them, the content of aldehyde compounds was the highest before deodorization, and it was significantly reduced by 76.62% after deodorization treatment. By using the relative odor activity value and the variable projection importance factor, the characteristic compounds of carp before deodorization were screened out as valeraldehyde, butyraldehyde, heptanaldehyde, propionaldehyde, 1-hexaldehyde-M, and 1-hexaldehyde-D. After deodorization treatment, the main characteristic aroma compounds were acetone and ethyl acetate, which could bring pleasant fruity and floral flavors to the fish body. In conclusion, lemongrass extract can effectively reduce the characteristic fishy smell of Yellow River carp and improve its overall flavor quality, providing a certain theoretical basis for its industrial application in aquatic product processing in the future.

This study aimed to investigate the effects of konjac glucomannan (KGM) with varying molecular weights on the structure and gel properties of myofibrillar protein (MP) derived from frozen Antarctic krill. Using Antarctic krill MP as the research object, we compared the degradation of KGM with molecular weights of 1.5974×10⁶ Da (HMW KGM), 1.2769×10⁶ Da (MMW KGM), and 0.6912×10⁶ Da (LMW KGM) during the freezing storage process at −18 ℃. The effects on structure properties (chemical bond level, carbonyl content, surface hydrophobicity, particle size, myofibril breakage index) and gel properties (water-holding capacity, hardness, elasticity, thermodynamic) were analyzed at 0, 60, 120, and 180 days. Compared to the blank control group (MP without the addition of KGM enzymatic hydrolysis products), the MMW KGM group exhibited the highest holding capacity, hardness, and elasticity after being frozen for 180 days, with values of 67.66%±2.58%, 375.85±6.78 g, and 2.78±0.08 g, respectively. Meanwhile, the MMW KGM group demonstrated the highest levels of ionic bonds, hydrogen bonds, and disulfide bonds, measuring 27.87±1.03, 20.98±1.12, and 5.19±0.12 mg/g, respectively, while the contents of carbonyl groups and surface hydrophobicity were the lowest. This suggested that MMW KGM was effective in inhibiting the oxidation of MP. Additionally, after 180 days of freezing, the results of particle size, myofibrillary rupture index, and thermodynamic index indicated that the spatial structure of MP in the MMW KGM group was the most stable. These findings confirmed that the addition of MMW KGM provided the most effective freezing protection for the MP of Antarctic krill, which offered theoretical support for the use of enzymatically hydrolyzed KGM as an antifreeze agent during the freezing and storage of aquatic products.

This study aimed to investigate the moisture distribution, eating quality and flavor properties of Xinjiang-style roasted chicken made from different chicken breeds. Five chicken breeds from Xinjiang, namely Liangfenghua, Huangma, Suqinhuang, 817, and Hyline Brown, were selected as research subjects. A comprehensive analysis, including color, texture, water-holding capacity (WHC), moisture distribution, and volatile flavor compounds, was conducted to evaluate the quality characteristics of roasted chicken products made from five chicken breeds. Additionally, a multidimensional quality assessment was implemented using fuzzy mathematics-based sensory evaluation methodology. The results showed that Liangfenghua breed had superior water-holding capacity, with a 30.69% reduction in roasting loss relative to Suqinhuang breed. Low-field nuclear magnetic resonance (LF-NMR) analysis demonstrated that Liangfenghua and 817 breeds contained higher levels of immobilized water, along with high and uniformly distributed hydrogen ion content, exhibiting stronger moisture retention capacity. Moreover, 817 and Liangfenghua breeds showed higher redness (a^*) and yellowness (b^*) values, presenting a glossy and bright surface. Hyline Brown breed had a tight texture and significantly higher shear force (P<0.05), which was unfavorable for chewing. The comprehensive scores of the five roasted chicken products, based on the fuzzy mathematics sensory evaluation, were ranked as follows: 817 > Liangfenghua > Suqinhuang > Huangma > Hyline Brown. Among the 29 important volatile compounds identified from the five roasted chicken samples, methylpyrazine, 2-pentanone, pentanal, (E)-2-octenal, (E)-2-nonenal, 1-octen-3-ol, and α-pinene were served as the characteristic flavor compounds that distinguish roasted chicken from different breeds. This study provides a theoretical foundation for the selection of Xinjiang roasted chicken breeds, roasted chicken product quality regulation, and the modernization of ethnic meat processing technologies.

In recent years, with the popularization of the concept of healthy diet, foods with glycemic index (GI) less than or equal to 55 (low GI) have gradually become the focus of consumers' attention. Among them, low GI noodles is a staple food that can regulate the level of blood sugar after meals, which have the advantages of reducing post-meal blood sugar fluctuations, preventing cardiovascular disease, regulating insulin levels, and enhancing satiety. In this manuscript, the research status of low GI noodles in recent years are summarized. The concept, classification, measurement method and influencing factors of GI are briefly described firstly, and then the influence mechanism of different types of raw materials, raw and auxiliary materials and different processing methods on the texture characteristics, sensory evaluation and starch content of low GI noodles are discussed, mainly focuses on the effects of different types of products on the level of postprandial blood glucose. Finally, the development prospect of low GI noodles is anticipated, in order to provide a theoretical basis for future research and market application in this field.

In order to solve the common problems of commercial sugarcane wine, such as light fruit aroma and thin wine body, this study aimed to investigate the effects of passion fruit and Liu Pao tea as flavor enhancers on the aromatic components of sugarcane fruit wine. The aromatic components of three sample groups were qualitatively and quantitatively analyzed using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that a total of 98 volatile compounds were detected, with 71 in the sugarcane fruit wine group, 83 in the Liu Pao tea group, and 80 in the passion fruit group. Odor activity value (OAV) analysis revealed that 14 compounds exhibited an OAV greater than 1, while 15 compounds showed a relative odor activity value (ROAV) greater than 1. Orthogonal partial least squares discriminant analysis (OPLS-DA) identified 25 key flavor compounds (VIP>1). Among these, γ-terpinene and 3-hydroxy-2-butanone contributed grassy and citrus aromas to the Liu Pao tea group, whereas damascenone and β-ionone enhanced fruity and floral aromas in the passion fruit group. Both passion fruit and Liu Pao tea were found to effectively enrich the aromatic composition of sugarcane fruit wine, with each enhancing the aroma profile in distinct ways. Comprehensive aromatic quality analysis indicated that passion fruit exhibited superior aromatic enhancement effects and was determined to be more suitable as an aromatic enhancer for sugarcane fruit wine.

In order to investigate the effects of pre-harvest salicylic acid (SA) spraying on post-harvest quality and antioxidant metabolism of prunes (Prunus domestica L.), 'French' prune trees in Xinjiang were treated with SA solutions at concentrations of 1, 2, or 4 mmol/L. Applications were made during four key developmental stages: fruit set, expansion, color change, and maturity. A control group received water sprays. Following harvest, fruit were stored at 1.0±1.0 ℃ and 90%~95% relative humidity. Quality parameters and antioxidant metabolism indicators were assessed at 15 days intervals over the 90 days storage period. Results demonstrated that pre-harvest spraying of SA could significantly maintain the hardness, soluble solids content and titratable acid level of plum fruits during post-harvest storage, and inhibit the color blackening, respiration and weight loss rate of fruits. The 2 mmol/L SA treatment proved most effective. At the end of storage, the activities of superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), ascorbate peroxidase (APX), and glutathione reductase (GR) in the 2 mmol/L SA-treated prunes were 1.17, 1.40, 1.54, 1.23, and 1.26 fold those of the control group, respectively (P<0.05). The contents of ascorbic acid (AsA) and glutathione (GSH) were 2.70 and 1.08 fold those of the control group, enhancing the antioxidant enzyme activities and effectively maintaining AsA and GSH levels. Additionally, the production rate of superoxide anion (O₂⁻·), hydrogen peroxide (H₂O₂), and malondialdehyde (MDA) accumulation, as well as cell membrane permeability, were suppressed. This indicated that spraying SA before harvest could maintain the post-harvest quality of prunes by enhancing their antioxidant metabolism capacity.

This study aimed to screen lactic acid bacteria (LAB) with high exopolysaccharide (EPS)-producing capacity from traditional yak yogurt in Western Sichuan, and to characterize the structure and functional properties of the EPS. Among 185 LAB strains isolated, Limosilactobacillus fermentum 197 was identified as a high EPS producer. The fermentation medium was optimized through single-factor experiments, and the EPS was purified using DEAE-52 and CL-6B column chromatography. The purified fraction EPS1 was structurally characterized by Fourier-transform infrared spectroscopy, gel permeation chromatography, and nuclear magnetic resonance, and its bioactivities were evaluated in vitro. The results showed that the optimal carbon and nitrogen sources for EPS production were maltose and soybean peptone, both at 40 g/L. After optimization, the EPS yield reached 1699.83±34.31 mg/L, representing a 5-fold increase compared to the original yield. The purified EPS1, with a yield of 15.07%, had a molecular weight of 2.11×10⁵ Da and was composed of rhamnose, arabinose, galactose, glucose, and mannose. It contained both α- and β-glycosidic bonds, exhibited a triple-helix structure, and displayed a flaky porous morphology under microscopy. In vitro assays demonstrated that EPS1 at 10 mg/mL exhibited scavenging rates against ABTS⁺, DPPH, and hydroxyl radicals of 57.07%, 46.54%, and 49.68%, respectively, and an α-amylase inhibition rate of 51.46%. This study reveals the relationship between the structure of EPS1 and its antioxidant and hypoglycemic activities, providing a theoretical basis for developing functional dairy products using LAB-derived EPS and offering new insights into the utilization of lactic acid bacteria resources from plateau pastoral areas.

The synergistic sterilization approach, which combines ultrasound with light, serves as an emerging green non-thermal sterilization technology that can effectively overcome the limitations of single technology application and markedly enhance antibacterial efficacy against foodborne pathogens. This enhancement in antibacterial efficacy is achieved through the direct synergistic effects of physical energy, without the need for exogenous sono/photosensitizers, and offers distinct advantages in terms of efficiency and environmental sustainability. This paper provides an overview of the current progress regarding the sterilization efficacy, mechanisms and practical applications of ultrasound, light (including UV light, blue light, infrared light and pulsed light) as well as their combination (primarily UV and blue light) on various microorganisms. Studies have demonstrated that ultrasound-light synergistic sterilization technology can not only remarkably improve the inactivation efficiency against foodborne pathogens, but also well preserve food product quality, thus providing a novel technical approach for food non-thermal sterilization. Future research should aim to further clarify the underlying synergistic mechanisms, expand the application scope, and accelerate the industrialization of this technology in the food sector. Overall, this paper provides a solid theoretical reference for the development and practical application of ultrasound-light synergistic sterilization technology.

This study focused on 14 edible fungi species—including Flammulina velutipes, Volvariella volvacea, Pleurotus ostreatus, Lyophyllum decastes, Agrocybe cylindracea, Lentinula edodes, Phallus indusiatus, etc. The ash content, protein content, crude polysaccharide content, amino acid composition and content of these edible fungi were systematically determined and analyzed. The volatile flavor substances were analyzed using HS-SPME/GC-MS, while the non-volatile flavor components such as free amino acids and 5'-nucleotides were also evaluated. The results showed that among the 14 edible fungi, the protein content of Agrocybe cylindracea was the highest, reaching 40.12 g/100 g, the ash content of Volvariella volvacea was significantly higher than that of other species (P<0.05). Agaricus subrufescens contained the highest polysaccharide content, reaching 11.77 g/100 g. More than 150 volatile substances were detected, with 60 kinds of volatile components being the richest in Tricholoma matsutake, and the key flavor substances of 14 edible fungi were mainly alcohols and aldehydes, including 1-octen-3-ol and isovaleraldehyde. The results of the determination of non-volatile substances showed that the total content of flavor nucleotides ranged widely, with the highest total content in Volvariella volvacea, followed by Agaricus bisporus, Tricholoma matsutake and Pleurotus ostreatus, with contents of 3.45, 2.50, 2.42 and 2.35 mg/g respectively, all categorized as medium levels. Agaricus bisporus had the highest Glu content, and its equivalent umami concentration (EUC) reached 1142.12 g MSG/100 g, belonging to the top umami grade. The main organic acid was succinic acid, which had the highest content in Volvariella volvacea, Agrocybe cylindracea and Agaricus subrufescens. Principal component analysis (PCA) and cluster analysis indicated that there were significant differences in the nutritional and flavor components of different edible fungi. Volvariella volvacea, Agrocybe cylindracea and Agaricus bisporus formed independent clusters due to their unique nutrient compositions. This study revealed the nutritional composition and flavor characteristics of different edible fungi through multi-faceted analysis, providing a theoretical basis for the development of high-value-added products and functional food design.