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.