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.

Starch, the primary source of carbohydrates in food, plays a crucial role in nutrition and health owing to its digestive properties and functional regulation and has been a subject of extensive research. Recently, researchers have non-covalently combined polyphenols with starch, which significantly altered its structural and functional properties. As research has progressed, it has been observed that polyphenols can form covalent bonds with starch chains through chemical agent coupling, free radical grafting, enzymatic catalysis, and acid-mediated pathways. Synthesized covalent conjugates exhibit superior structural and functional performance compared to non-covalent complexes and have become a focal point in the field of starch functional regulation, achieving significant advancements. This review aims to comprehensively summarize the binding mechanisms of starch and polyphenols through non-covalent and covalent interactions, compare them with non-covalent interaction mechanisms, and analyze the advantages of covalent interactions in binding modes and structural characteristics using structural characterization techniques. Additionally, by analyzing the functional characteristics of both, it emphasizes the significant advantages of covalent conjugates in thermal stability, digestion resistance, and antioxidant activity. Subsequent researchers can focus on starch-polyphenol covalent binding technology, which is expected to provide innovative approaches for the combination of natural ingredients and functional foods and contribute to the sustainable development of the food industry.

Peptidoglycan (PG) is a class of microbial polysaccharides with the functions of immunomodulation, anti-tumor, anti-inflammation, adsorption and toxicity reduction, which mainly exists in the bacterial cell wall. Due to its unique biological functions and structural properties, it has attracted much attention in scientific research and practical applications, and is now widely used in many fields such as medical, aquatic, and food. This paper summarizes the research progress of peptidoglycan in terms of its structure, biosynthetic pathway, extraction, function and application. In terms of extraction, the traditional physical and chemical methods, enzyme digestion and the emerging combined extraction method are described, and the advantages and disadvantages of each method are analyzed. The potential link between the biological functions of peptidoglycan and bacterial pathogenicity and immunomodulation is explored in depth. The results and challenges in practical applications are discussed, and the broad prospects of peptidoglycan research in multiple fields are envisioned for the future. By reviewing the current status of peptidoglycan research from multiple perspectives, it provides a reference for the subsequent in-depth study of its properties and the expansion of its applications.

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.

This study aimed to investigate the effects of different heat treatment methods (atmospheric pressure cooking, high-pressure cooking, atmospheric pressure steaming, high-pressure steaming, and microwave heating) and time (2 to 10 minutes) on the quality of Antarctic krill. The results showed that under the same heating time, the heat treatment loss rate of atmospheric pressure steaming was the lowest, and it was significantly lower than the other four methods within 6 minutes (P<0.05). Microwave heating performed best in terms of crude protein, crude fat, astaxanthin content, L^*, b^* values, and sensory scores, while atmospheric pressure cooking had the highest a^* value. As the heating time increased, the heat treatment loss rate of all five methods rose, and the differences were significant within 6 minutes (P<0.05), the contents of crude protein and crude fat decreased, and there was no significant difference within 6 minutes and 8 minutes or more (P>0.05), but the difference between 6 and 8 minutes was significant (P<0.05), the astaxanthin content and sensory scores first increased and then decreased, reaching the highest at 6 minutes, and then significantly decreased after 6 minutes (P<0.05), L^* and b^* values increased, while a^* value decreased, and the color differences were significant between 6 and 8 minutes (P<0.05). Through a comprehensive analysis of the overall impact of heat treatment methods and time on various quality indicators of krill, it was concluded that microwave heating was preferred within 2 to 6 minutes, followed by high-pressure steaming; both microwave heating and high-pressure steaming were optimal within 6 to 8 minutes; and microwave heating and atmospheric pressure steaming performed better at 8 minutes or more. This study provides a theoretical basis for the processing of Antarctic krill, which is helpful for optimizing the processing flow, improving product quality, and promoting industrial development.

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.

Thirteen commercially available fermented rice cakes were selected to assess their quality. We evaluated the color, specific volume, texture, and volatile flavor compounds. The differences and correlations among these indicators were also investigated. Furthermore, a comprehensive evaluation was conducted using principal component analysis (PCA) to identify key indices representing overall quality. The results showed that 13 commercially available fermented rice cakes exhibited variations in specific volume, color, texture, types and contents of volatile flavor substances, and sensory characteristics. In the correlation analysis between specific volume, color index, and sensory evaluation indice: rice white color was significantly negatively correlated with b^* value (P<0.05), and extremely significantly positively correlated with L^* value and specific volume (P<0.01). In the correlation analysis between texture and sensory evaluation indices: moderate stickiness and uniform air pores were significantly correlated with adhesiveness, cohesiveness, springiness, gumminess, and chewiness (P<0.05). In the correlation analysis between flavor substances and sensory evaluation indices: isoamyl alcohol and phenylethanol were extremely significantly positively correlated with fermented flavor (P<0.01), and isoamyl alcohol was significantly positively correlated with cereal flavor (P<0.05). Through principal component analysis, four principal components were ultimately identified with a cumulative variance contribution rate of 91.166%, namely cohesiveness, viscosity, isoamyl alcohol content, and b^* value, which could serve as core quality indicators for fermented rice cake and characterize the overall quality characteristics of fermented rice cake.

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.

To investigate the changes in nutritional characteristics of Amanita caesarea under different drying treatments, in this study, we used fresh A. caesarea as raw material and subjected them to three drying methods: vacuum freeze drying, hot air drying, and natural sun drying. The 10 kinds of minerals, 18 kinds of amino acids, volatile substances, fatty acids, crude protein, total sugar, crude fat, crude fiber, ash and riboflavin in Amanita caesarea after different drying treatments were analyzed by atomic absorption spectrophotometry, high performance liquid chromatography, gas chromatography-mass spectrometry, gas chromatography, Coomassie brilliant blue method, phenol-sulfuric acid method, Soxhlet extraction method, acid-base hydrolysis method of fiber analyzer, determination method of total ash in food and fluorescence spectrophotometry. The results showed that vacuum freeze drying yielded the highest levels of crude protein, total sugar, and riboflavin, different drying methods had a significant impact on riboflavin content, while their effects on crude fat, crude fiber, and ash were relatively small. The mineral calcium (Ca) content was highest in hot air drying, whereas iron (Fe), sodium (Na), magnesium (Mg), zinc (Zn), and manganese (Mn) were highest in vacuum freeze drying. The total amino acid content, amino acid score, and essential amino acid index were ranked as follows: vacuum freeze drying>natural sun drying>hot air drying. The number of volatile compounds was highest in vacuum freeze drying, followed by natural sun drying and hot air drying. The types and contents of fatty acids were vacuum freeze drying>natural sun drying>hot air drying. Based on the above three drying methods, it could be seen that vacuum freeze drying had the best retention effect on the types and contents of nutritional in A. caesarea, followed by natural sun drying and hot air drying. Therefore, vacuum freeze drying was more suitable for drying A. caesarea. This study provides a theoretical basis for more scientific and rational drying of A. caesarea and other edible fungi by investigating the retention basic nutrients and volatile substances under three different drying treatments.

This study aimed to investigate the hydrolysis characteristics of walnut protein hydrolysates and identify low-bitterness antioxidant peptides derived from them. Four proteases—papain, chymotrypsin, alkaline protease, and acid protease—were used to hydrolyze walnut proteins, and the degree of hydrolysis of the resulting hydrolysates was evaluated. The study focused on alkaline protease treatment at varying hydrolysis durations (2, 4, and 6 h), examining the degree of hydrolysis, yield, molecular weight distribution, bitterness response value, and amino acid composition of the hydrolysates. Low-bitterness antioxidant peptides were subsequently identified from the hydrolysates with reduced bitterness. Results showed that alkaline protease effectively hydrolyzed walnut proteins, achieving the highest degree of hydrolysis (55.60%±0.46%) and yield (48.86%±0.99%) after 6 h. As hydrolysis time increased, the proportion of high molecular weight components decreased, while that of low molecular weight components increased. The hydrolysate obtained after 4 h of hydrolysis exhibited the lowest bitterness response value, characterized by minimal proportions of hydrophobic and bitter amino acids in its composition, and displayed significant antioxidant activity. Two non-bitter peptide sequences, YWL and FFL, were identified from the 4 h hydrolysate. Molecular docking analysis indicated that these peptides could effectively bind to the Keap1 protein through hydrogen bonding and hydrophobic interactions, thereby exerting antioxidant effects. This study provides a theoretical foundation for the development of high-quality, low-bitterness walnut-derived antioxidant peptides, offering valuable insights for their potential applications in functional foods and nutraceuticals.