To investigate the flavor changes of pre-cooked crayfish after frozen storage and reheating, flavor analysis was performed using an electronic nose (E-nose) combined with headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The key flavor substances were then subjected to orthogonal partial least squares-discriminant analysis (OPLS-DA) and relative odor activity value (ROAV) for in-depth exploration. The highest sensory evaluation score was observed in crayfish pre-cooked for 4 min. After frozen storage and reheating, the Y4-D30-F2 group (pre-cooked for 4 min, frozen for 30 days, reheated for 2 min) achieved the highest sensory score. Significantly higher response values were recorded by the E-nose on sensors W1W, W1S, and W2W compared to other sensors, indicating elevated levels of inorganic sulfides, alkanes, aromatic compounds, and organic sulfides in pre-cooked crayfish. GC-MS analysis identified 39 types of volatile flavor compounds in the pre-cooked crayfish, which increased to 75 after frozen storage and reheating. A total of 21 differential volatile compounds with variable importance in projection (VIP)≥1 were screened using the OPLS-DA model. Further ROAV analysis confirmed that compounds such as (E)-2-nonenal, dodecanal, and linalool were the key substances affecting the flavor quality of pre-cooked crayfish. It is concluded that the flavor characteristics of crayfish during storage could be enhanced by appropriately extending pre-cooking time. The composition of volatile flavor compounds was affected by both frozen storage duration and reheating time, prolonging both treatment times increased the variety of flavor substances. The results of this study can provide a scientific basis for flavor regulation of pre-cooked crayfish products during storage.

In this study, we aimed to evaluate how dielectric barrier discharge-cold plasma (DBD-CP) treatment affects yellowfin tuna quality during cold storage. We treated yellowfin tuna samples with DBD-CP at voltages of 30 and 50 kV for 3 and 5 min, respectively, with untreated samples serving as controls. We stored all samples at 4 ℃ for 0, 2, 4, 6, and 8 days, and analyzed their sensory properties, color, total volatile basic nitrogen, total bacterial count, pH, water-holding capacity, thiobarbituric acid value, and texture. Rresults indicated that the DBD-CP treatment significantly improved sensory quality, inhibited microbial growth, delayed total volatile basic nitrogen increase and texture deterioration, and effectively extended the shelf life of yellowfin tuna. However, the treatment markedly reduced lightness and redness, along with enhanced lipid oxidation, as indicated by the higher thiobarbituric acid values compared to those of the control. In conclusion, DBD-CP exhibits strong potential for extending the refrigerated shelf life of yellowfin tuna, although processing condition optimization would be required to minimize its adverse effects on color and lipid stability.

In this study, zein was glycosylated via ultrasound-assisted Maillard reaction to prepare glycosylated films with varying reaction times (0~2.5 h). The physicochemical properties of these films were systematically characterized before their application as coating preservation materials to mitigate the postharvest quality deterioration of blueberries. The results indicated that the zein-glucose glycosylated film exhibited the highest degree of grafting, which established glucose as the preferred sugar source. With the extension of Maillard reaction time, the glycosylated films showed intensified browning and an increased grafting degree. The incorporation of hydroxyl groups into the zein molecular structure was confirmed, and the surface of glycosylated films displayed a porous and rough microstructure. Meanwhile, the hydrophilicity of glycosylated films was significantly (P<0.05) enhanced. The mechanical strength and antioxidant activity both initially increased and then decreased, reaching the optimal level at a reaction time of 2 h (ZG-MR-2h). At this point, the grafting degree of the ZG-MR-2h film was 18.26%, with solubility and swelling ratios of 23.63% and 49.38%, respectively. The tensile strength and elongation at break reached 19.07 MPa and 29.36%, while the DPPH and ABTS⁺ free radical scavenging rates were 48.64% and 50.24%, respectively. Blueberry preservation experiments demonstrated that ZG-MR-2h coating could significantly (P<0.05) reduce the weight loss rate and decay rate of fruits, maintain high fruit firmness, retard the decline in contents of soluble solids, anthocyanins, and vitamin C, and inhibit the reduction in sensory scores including color, firmness, wrinkling, decay degree, odor, flavor, and taste, thereby effectively retarding the deterioration of fruit quality. The combined analysis of electronic nose and GC-MS showed that ZG-MR-2h coating could significantly delay the attenuation of characteristic aroma components such as aldehydes, alcohols, esters, and terpenes in blueberries, while reducing the formation of spoilage odor substances such as acids, sulfides, and nitrogen oxides. This study will provide theoretical support for the development of a green coating preservation technology for blueberries based on glycosylated protein.

This study investigated the effects of selenium-enriched Cardamine violifolia powder (SeCvP) and its protein extract (SeCvP-P) on the quality and storage stability of reduced-sodium Chinese sausages. First, the active components and in vitro antioxidant activity of SeCvP and SeCvP-P were characterized. Subsequently, different addition levels (0.01%, 0.02%, 0.03%) of SeCvP and SeCvP-P were added to reduced-sodium Chinese sausages respectively. Using sausages without SeCvP or SeCvP-P as the control group, the study systematically evaluated their effects on the basic quality of the product, with a focus on selenium content, POV, TBARS value, and sensory attributes during the 28 d storage period. The results showed that the addition of SeCvP and SeCvP-P significantly increased and maintained the selenium content in the sausages during storage (P<0.05). Throughout the 28 d storage, all treatment groups maintained selenium levels within the standard for selenium-enriched meat products (15~50 μg/100 g) and exhibited far greater stability than the control. Specifically, the 0.03% SeCvP and 0.01% SeCvP-P groups lost only 38% and 34% of their selenium content, respectively, which were significantly less than the 70% loss in the control group (P<0.05). Electronic tongue and nose analysis confirmed that the SeCvP and SeCvP-P did not negatively affect flavor or aroma. Most importantly, the 0.01% SeCvP-P and the 0.03% SeCvP were the most effective inhibitors of lipid oxidation. Compared to the control, both treatments reduced the POV by 81.14% and 83.83%, and the TBARS value by 35.46% and 43.25%, respectively. The two groups also significantly retarded lipid oxidation (P<0.05) and maintained better sensory scores than the control. In conclusion, appropriate amounts of SeCvP and SeCvP-P were effective in enhancing selenium content and improving oxidative stability of reduced-sodium Chinese sausages, which could be considered for developing novel meat products with selenium-enriched and clean-label appeals.

With the aim of investigating the effects of nitric oxide (NO) treatment on the quality of postharvest winter jujube fruits, winter jujube fruits at the white-ripe stage were selected as experimental materials. The fruits were treated with 50 μmol/L sodium nitroprusside (NO donor) solution through vacuum infiltration (soaked for 5 min at 0.01 MPa and then for 10 min at atmospheric pressure), with distilled water treatment as the control. The fruits were stored in a storage room with a temperature of 20±1 ℃ and a relative humidity of 90% to 95%. The quality and energy metabolism-related indicators were regularly determined. The results showed that 50 μmol/L NO could significantly increase the activities of succinate dehydrogenase (SDH), H⁺-ATPase, Ca²⁺-ATPase, cytochrome oxidase (CCO), citrate synthase (CS), aconitase (ACO), isocitrate dehydrogenase (IDH), and α-ketoglutarate dehydrogenase (α-KGDH) compared with control group (P<0.05). This treatment also maintained a higher adenosine triphosphate (ATP) content, inhibited the increase in cell membrane permeability, and suppressed the progression of fruit coloration during storage. In conclusion, the treatment with 50 μmol/L NO solution can maintain a higher energy level and cell membrane integrity by regulating key enzymes of energy metabolism, and preserve the storage quality of winter jujube fruits. The research results can provide theoretical references for the application of postharvest storage quality of winter jujube.

Objective: To investigate the protective effects of goat milk casein-derived bioactive peptides on the liver and kidneys of lead-exposed mice. Methods: Goat milk casein-derived bioactive peptides were prepared via enzymatic hydrolysis. The enzymatic hydrolysis process was optimized using single-factor experiments combined with response surface methodology, with lead ion chelation rate as the evaluation index. Ultraviolet (UV) scanning and Fourier-transform infrared spectroscopy (FTIR) were employed to analyze the chelation characteristics between lead and the bioactive peptides. A lead-exposed animal model was established using four-week-old male ICR mice. The protective effects of the bioactive peptides on the liver and kidneys were evaluated by observing hematoxylin-eosin (HE) staining of liver and kidney sections, oxidative stress markers, and inflammatory cytokines interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). Results: The optimal enzymatic hydrolysis conditions were determined as follows: Enzyme dosage 3000 U/g, time 2.0 h, substrate concentration 43.97 g/L, temperature 47.60 ℃, and pH7.48, achieving a lead chelation rate of 49.60%±0.51%. UV scanning revealed that the binding of lead to the bioactive peptides increased the absorption peak at 237 nm. FTIR analysis indicated that lead reacted with free amino and carboxyl groups in the peptides. The bioactive peptides significantly reduce the liver index in lead-exposed mice (P<0.05), demonstrating protective effects on normal development. They also markedly enhanced superoxide dismutase (SOD) activity (P<0.01) and glutathione (GSH) levels (P<0.01), reduced malondialdehyde (MDA) levels (P< 0.01), and improved overall antioxidant capacity. Additionally, the peptides significantly decreased IL-6 and TNF-α levels in the liver and kidneys (P<0.01), indicating reduced inflammation. Conclusion: Goat milk casein-derived bioactive peptides exhibit protective effects on the liver and kidneys of lead-exposed mice. This study provides evidence for their potential as natural lead-chelating agents and offers technical support for developing novel lead-eliminating products.

To investigate the material basis and mechanisms underlying the antioxidant activity of Fragaria nilgerrensis Schlecht. fruits, water extract (FWE) and ethanol extracts (FAE) were prepared from the fruit material using reflux extraction. The total phenolic and flavonoid contents of the extracts were determined by UV-Vis spectrophotometry, and their chemical compositions were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The antioxidant activities were evaluated through in vitro assays, and a hydrogen peroxide induced oxidative stress model in Saccharomyces cerevisiae was constructed to further investigate their antioxidant capacity. Finally, network pharmacology and molecular docking techniques were employed to clarify the antioxidant mechanism of Fragaria nilgerrensis Schlecht. fruits. The results showed that the total phenolic acid contents of FAE and FWE were 216.84±0.66 and 191.90±6.67 mg GAE/g, respectively, while the total flavonoid contents were 149.30±2.99 and 120.81±26.32 mg CE/g, respectively. A total of 35 compounds, including phenolics, flavonoids, amino acids, and polysaccharides, were identified in the extracts. The IC₅₀ values of FAE and FWE for DPPH radical scavenging were 2.89±0.26 and 6.50±0.79 μg/mL, respectively, and for ABTS⁺ radical scavenging were 6.42±0.67 and 7.58±1.02 μg/mL, respectively. Additionally, both extracts prolonged the stationary growth phase of Saccharomyces cerevisiae, enhanced its resistance to oxidative stress, increased intracellular superoxide dismutase (SOD) activity, elevated reduced glutathione (GSH) levels, and decreased reactive oxygen species (ROS) and malondialdehyde (MDA) contents under oxidative stress. Network pharmacology analysis revealed that quercetin, kaempferol, naringenin, glycyrrhetinic acid and ellagic acid were the key antioxidant components, with potential antioxidant effects mediated through regulation of targets such as AKT1, IL6, ALB, ESR1 and EGFR and activation of signaling pathways including PI3K-AKT, MAPK and HIF-1. This study confirms the antioxidant potential of Fragaria nilgerrensis Schlecht. fruits extracts and provides a scientific basis for their development as functional foods.

The aim of this study was to investigate the protective effects of camel milk (CM) fermented by Lactiplantibacillus plantarum (L. plantarum) XT016 on DSS-induced colitis, which provided new theoretical basis for the fermented CM application in Xinjiang. The DSS-induced ulcerative colitis mouse model was established. ICR male mice were randomly divided into five groups over a 14-day experimental period: The control group, the model group, the camel milk group, L. plantarum XT016 fermented camel milk group, and Lacticaseibacillus casei Shirota (LcS) fermented camel milk group. The H&E staining was used to observe the morphology of the mouse colon, and ELISA was used to detect inflammatory factors (IL-6, IL-10, TNF-α, TGF-β). 16S rRNA high-throughput sequencing technology was employed to analyze changes in the intestinal microbiota of mice. The results showed that compared with the model group, XT016 fermented camel milk improved the severity of DSS-induced colitis, including alleviating body weight loss and reducing colon tissue damage, effectively decreasing pro-inflammatory factors (IL-6, TNF-α) and increasing the levels of anti-inflammatory factors (IL-10, TGF-β), enhancing the levels of short-chain fatty acids (acetic, valeric, propionic, butyric, and isobutyric acids). After intervention with XT016 fermented camel milk, the ratio of Firmicutes and Bacteroidetes in the mouse gut microbiota regulated, while the relative abundance of beneficial bacteria such as Lactobacillus and Ruminococcaceae increased, and the relative abundance of Prevotellaceae and Helicobacter decreased. Lactiplantibacillus plantarum XT016 fermented camel milk has a potential role in alleviating ulcerative colitis in mice and can regulate the gut microbiota balance in mice with ulcerative colitis.

Objective: To elucidate the material basis and mechanisms underlying the anti-aging effects of Shudi-Yu-Shanyao (SYS), a medicinal-food homologous formula. Methods: Potential SYS actives were screened by oral bioavailability (OB) and drug-likeness (DL) criteria, integrating LC-MS, TCMSP retrieval, and literature mining. Network pharmacology was used to identify the core targets/pathways and to construct a component-target-pathway network. Anti-aging efficacy was then evaluated in a D-galactose-induced aging mouse model. Cognitive performance was assessed by the Morris water maze. HE stain, biochemical assays, and molecular analyses explored underlying mechanisms. Results: Forty-five active components and 149 core targets were identified. Targets were enriched in aging-related pathways (including cancer and Alzheimer’s disease pathways) and key signaling cascades such as AMPK, p53 and necroptosis. Network topology highlighted five putative key components, they were quercetin, methyl palmitoleate, swertiamarin, palatinose and manninotriose. In vivo, SYS effectively mitigated aging phenotypes and improved cognition: compared with the model group, the medium and high-dose groups showed 225% and 200% more platform crossings; 84.32% and 119.31% longer time in the target quadrant, respectively (P<0.05, P<0.01). Renal function improved, with serum creatinine reduced by 10.39% (medium) and 8.45% (high), and blood urea nitrogen reduced by 4.91% (medium) and 3.40% (high) (P<0.0001). Antioxidant capacity increased (SOD activity, compared with the model group, up by 31.49% in serum and 25.26% in kidney), while MDA decreased (serum: 6.47±0.23 to 5.14±0.16 nmol/mg prot; kidney: 18.25±0.31 to 15.15±0.34 nmol/mg prot; P<0.05, P<0.01). SYS downregulated p53, p21, γH2AX, and Bax, while upregulated Bcl-2 in renal tissue (P<0.01). Conclusion: SYS delays aging, with quercetin and other components likely acting via multi-target mechanisms that attenuate DNA damage, enhance antioxidant defenses, modulate Bax/Bcl-2 mediated apoptosis, and suppress overactivation of the p53 pathway. These findings provide a scientific basis for SYS as a medicinal-food homologous anti-aging intervention.

This study investigated the anti-aging effects of three ultrafiltration fractions (EPU-1 (<5 kDa), EPU-2 (5~8 kDa), and EPU-3 (>8 kDa)) derived from the enzymatic hydrolysate of Perinereis aibuhitensis on Caenorhabditis elegans. The basic nutritional composition of each fraction was determined, and their in vitro antioxidant activity was evaluated based on hydroxyl radical and superoxide anion scavenging capacities. Using nematode as the model organism, the effects of these fractions were assessed with respect to stress resistance, lifespan, locomotion, fecundity, and lipofuscin accumulation. Furthermore, the expression levels of gene expression associated with the insulin/IGF-1 signaling (IIS) pathway were measured to explore the underlying anti-aging mechanisms. The results indicated that EPU-1 and EPU-2 were rich in peptides, with contents of 44.20% and 40.41%, respectively, whereas EPU-3 contained only 4.60% peptides. All three fractions exhibited strong in vitro and in vivo antioxidant activities and significantly delayed aging in nematode. Among them, EPU-1 demonstrated the most potent antioxidant and anti-aging effects. Its hydroxyl radical and superoxide anion scavenging capacities were significantly higher than those of EPU-2 and EPU-3 (P<0.05). Compared with the control group, EPU-1 significantly enhanced the nematode's resistance to acute oxidative stress (P<0.05) and thermal stress (P<0.05), extended lifespan, and increased brood size (P<0.05). All three fractions significantly improved locomotor capacity and reduced lipofuscin accumulation (P<0.05). Moreover, EPU-1 significantly downregulated the expression of daf-2 and age-1 (P<0.01) and upregulated daf-16 and skn-1 (P<0.05). In conclusion, the ultrafiltration fractions of Perinereis aibuhitensis enzymatic hydrolysate possess notable antioxidant and anti-aging properties, with EPU-1 exhibiting the strongest efficacy. These findings provide a scientific basis for the potential application of these fractions in functional foods and related health products.