In order to effectively evaluate the quality differences among different wheat varieties, 18 varieties cultivated in the Henan region were selected as the research subjects. An analysis was conducted on their grain, flour, and dough quality characteristics. Furthermore, a comprehensive evaluation model was established by integrating correlation analysis and principal component analysis. Cluster analysis was used to classify 18 different wheat varieties, analyzing the characteristics and potential application value of each category. The results showed that the bulk density had the smallest coefficient of variation (1.89%), while the formation time had the largest (78.96%). One variety (Xinmai 26) met the quality standards for strong-gluten wheat in all six key indicators, and seven varieties met the standards for medium-strong gluten. Various quality traits exhibited different degrees of correlation, with the strongest correlation observed between development time and stability time (0.982). Principal component analysis simplified the 14 evaluation indicators into four principal components, with a cumulative contribution rate of 82.005%. Weighted scores based on these components identified the top three varieties with the best comprehensive quality: Xinmai 26, Luohan 22, and Yumai 49, indicating high value for targeted breeding and processing. Cluster analysis categorized the varieties into three groups: Group Ⅰ (10 varieties) exhibited moderate grain quality but the poorest flour and dough quality; Group Ⅱ (6 varieties) had poorer grain quality but moderate flour and dough quality, suggesting inferior milling but acceptable processing quality; Group Ⅲ (2 varieties) demonstrated the best grain and flour quality, along with good dough quality, indicating superior overall milling, processing, and end-use potential. This study provides a theoretical reference for selecting and promoting high-quality wheat varieties and for the development of the processing industry.

This study investigated the quality diversity and processing suitability of six representative Phyllanthus emblica L. varieties from Yunnan. Comprehensive analyses were conducted to determine appearance quality, physicochemical properties, bioactive components, antioxidant capacity, and flavor profiles using electronic tongue and electronic nose. Multivariate statistical techniques, including principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and cluster analysis (CA), were employed to analyze the indicators and classify the varieties. The results revealed significant diversity among the varieties, with coefficients of variation exceeding 20% for 15 indicators, including a^* value, single fruit weight, firmness, flavonoid content, and sugar-acid ratio. Distinct flavor profiles among the six varieties were effectively differentiated by a PCA model. PCA and PLS-DA identified 14 key indicators, such as total acidity, sourness, and sweet aftertaste, as core determinants of fruit quality. Cluster analysis based on these core indicators classified the varieties into four groups: 'Zaofeng' (Group Ⅰ), characterized by high levels of total acidity, flavonoids, and crude fiber, exhibiting strong responses to sourness, astringency, sweetness, sulfur compounds, nitrogen-containing substances, and aldehydes/ketones, contributing to a rich and complex flavor profile, suitable for processing fermented drinks or functional tablets; 'Yesheng' (Group Ⅱ), notable for its high ascorbic acid and total phenolic content, demonstrated excellent antioxidant properties and a pronounced sweet aftertaste, which could be processed as healthcare beverages. 'Yingyu' (Group Ⅲ), distinguished by bright and translucent fruit color, high firmness and flesh-to-seed ratio, minimal astringency, and low coarse fiber content, which were suitable for fresh consumption or processing ready-to-eat recreational products. 'Nuoganlan' 'Boligan', and 'Bingtian' (Group Ⅳ), featuring higher moisture content and juice yield, lower astringency and sourness, and prominent sulfur and aldehyde-ketone aromas, which could be processed as flavor-oriented beverages. Furthermore, pearson correlation analysis validated the effectiveness of these core indicators for comprehensive quality evaluation and established linear relationships among them. This study provides a theoretical foundation for the efficient screening of Phyllanthus emblica L. varieties and establishes a systematic framework for quality evaluation in targeted processing applications.

Tilapias are prone to spoilage due to protein oxidation during cold storage, making it crucial to adopt appropriate treatments to extend their refrigerated shelf life. This study focused on tilapia and investigated the effects and potential mechanisms of oligomeric proanthocyanidins (OPC)-agaro oligosaccharide (AGOS) on the changes in myofibrillar protein during cold storage. By measuring indicators such as myofibrillar protein concentration, total sulfhydryl content, carbonyl content, microstructure, enzyme activities and spatial structure, a comprehensive evaluation was conducted on the impact of OPC and AGOS on the oxidation of myofibrillar protein in refrigerated tilapia fillets. The results demonstrated that the 0.2%OPC+0.5%AGOS compound group more effectively inhibited the decrease in myofibrillar protein concentration and total sulfhydryl content compared to the untreated group. In the later stages of storage, the compound group exhibited less alteration in the organizational structure of myofibrillar protein and maintained finer tissue gaps. During storage, this group effectively suppressed the increases in polyphenol oxidase (PPO) and peroxidase (POD) activities, while mitigating the decreases in Ca²⁺-ATPase, superoxide dismutase (SOD), and fatty acid synthase (FAS) activities. Additionally, the compound group could preserve the α-helix structure and maintain the stability of the protein's tertiary structure. In conclusion, the combination of oligomeric proanthocyanidins and agaro oligosaccharide can effectively maintain the spatial structure of myofibrillar protein in tilapia fillets and inhibit protein oxidation during storage. This approach offers a novel natural preservation strategy for enhancing the freshness and quality of aquatic products.

Crisp biscuits are susceptible to lipid oxidation during storage, resulting in flavor deterioration and a decline in quality. To systematically investigate the dynamic changes in lipid oxidation indicators and their effect on product flavor, this study utilized headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze samples stored for 0, 6, 8, 10, 12, and 14 months. Monitoring of lipid oxidation indices revealed that the acid value (AV) and peroxide value (POV) increased significantly with storage time (P<0.05). In contrast, the oxidative stability index (OSI) decreased markedly (P<0.05), with a 34.47% reduction over 14 months. A total of 44 volatile compounds were identified, including aldehydes (9), ketones (8), acids (1), esters (8), alcohols (4), hydrocarbons (7), pyrazines (6), and others (1). Flavor profiling demonstrated significant temporal variations: aldehydes (e.g., hexanal, isovaleraldehyde), ketones (e.g., hydroxyacetone), and acids (e.g., acetic acid) increased significantly during storage (P<0.05), whereas esters (e.g., ethyl acetate) decreased sharply (P<0.05), with a 93.24% reduction by month 14. Multivariate statistical analyses, including partial least squares-discriminant analysis (PLS-DA) and principal component analysis (PCA), combined with variable importance in projection (VIP>1) and statistical significance (P<0.05), identified 13 key differential volatile markers. Further screening highlighted seven compounds—hexanal, isovaleraldehyde, hydroxyacetone, acetic acid, acetamide, acetylacetone, and 2-methyltetrahydrofuran-3-one—as core markers indicative of flavor deterioration and overall quality decline in crisp biscuits. Correlation analysis confirmed lipid oxidation as the primary driver of off-flavor development and quality degradation. These findings demonstrate that HS-SPME-GC-MS combined with multivariate analysis is an effective approach for identifying critical differential flavor compounds during storage, providing a scientific and methodological basis for early prediction and quality monitoring of crisp biscuits.

To investigate the effect of a low-voltage electrostatic field (LVEF) on the post-harvest color and flavor of sweet corn (Zea mays L. var. Nongke Nuo 336), samples were subjected to a 1 kV LVEF treatment during storage for 8 days. Changes in color difference, wrinkling rate, sensory score, the activities of antioxidant enzymes—peroxidase (POD), phenylalanine ammonia-lyase (PAL), and polyphenol oxidase (PPO), malondialdehyde (MDA) content, flavonoid content, organic acids, sugars, and volatile organic compounds (VOCs) were monitored throughout storage. The results showed that the variation in color difference was significantly smaller in the LVEF-treated group. POD and PAL activities remained relatively stable and at higher levels, while the increases in MDA content and PPO activity were lower, and the decline in flavonoid content was slower, suggesting that LVEF mitigated oxidative damage to cellular structures. During storage, LVEF treatment enhanced the accumulation of antioxidant-related organic acids such as chlorogenic acid, neochlorogenic acid, and (R)-3-hydroxybutyric acid, while decreasing the levels of sourness-related organic acids such as azelaic acid and trans-/cis-aconitic acid. Moreover, LVEF treatment effectively slowed the reduction in sugar content, promoted the accumulation of desirable VOCs (e.g., methyl acetate, β-ocimene, and 4-hexen-3-one), and suppressed the formation of undesirable VOCs (e.g., 1-butanol and acetoin) associated with musty, sour, and fermented odors. Overall, LVEF treatment delayed post-harvest color darkening, preserved flavor quality, and effectively extended the shelf life of sweet corn.

In the present study, agar-sodium alginate bilayer films were prepared with ginger essential oil (GEO) as the antibacterial agent. Representative water-based and fatty food simulation solvents were selected for immersion and unilateral release experiments of the films to explore the behavior of essential oil diffusion and release from the film matrix. In addition, four classical mathematical models were selected to fit the primary release mechanism of GEO. The effect of the antibacterial film on the microbial quality of grass carp during refrigeration was evaluated. The results showed that the immersion release and unilateral release of GEO in simulated solvents (distilled water, 10% v/v ethanol, 50% v/v ethanol, and 95% v/v ethanol solution) for water-based and fatty foods exhibited a behavioral pattern of rapid release, followed by stable and sustained release, which could enable the achievement of good sustained release from the film matrix. The model fitting results of the GEO release behavior indicated that the GEO release from the film matrix was primarily based on Fickian diffusion, and that the Peppas-Sahlin model could better explain its release mechanism, followed by the Peleg model. The results of the refrigeration of grass carp showed that the antibacterial effect of GEO on the bilayer film and its rapid and sustained slow release from the film matrix could effectively inhibit microbial growth and production of volatile salt based nitrogen compounds of the grass carp, and based on the comprehensive detection results of sensory, physicochemical, and microbiological indicators, it was found that the addition of GEO could extend the shelf life of grass carp with the agar-sodium alginate bilayer film packaging by approximately 3 d during refrigeration compared with the PE treatment group and the control group without packaging.

The research was designed to examine how the unfermented FCP-2-1 (DFPG-0) and its degradation products after 8 h of in vitro fermentation (DFPG-8) stimulated GLP-1 secretion and to elucidate the underlying mechanisms using the NCI-H716 cell model. The CCK-8 test verified that DFPG-0 and DFPG-8 were non-toxic to NCI-H716 cells within the 50~200 μg/mL concentration range. Thereafter, the study employed 50, 100, and 200 μg/mL doses in subsequent assays to assess how DFPG-0 and DFPG-8 affected GLP-1 release, GCG gene mRNA levels, and key intracellular signaling factors. Experimental data revealed that both DFPG-0 and DFPG-8 markedly enhanced GLP-1 secretion at 50~200 μg/mL (P<0.05), with DFPG-8 demonstrating superior efficacy at the same doses, elevating GLP-1 levels by 21.79%, 10.94%, and 13.19%. In terms of GCG expression, both DFPG-0 and DFPG-8 significantly raised mRNA levels (P<0.05), with DFPG-8 outperforming DFPG-0 at 100 and 200 μg/mL by 37.69% and 80.24%, respectively. Furthermore, DFPG-0 and DFPG-8 both markedly enhanced the expression of CAMP, PKA, Epac, CREB, Cdx-2, and GCG proteins (P<0.05), and DFPG-8 showed superior potency compared to DFPG-0, elevating each marker by 39.17%, 39.41%, 139.40%, 45.16%, 93.13%, and 45.34%. Collectively, the results showed that DFPG-0 and DFPG-8 each facilitated GLP-1 secretion and elevated GCG gene expression, concurrently upregulating CAMP, PKA, Epac, CREB, Cdx-2, and GCG proteins, indicating that FCP-2-1's in vitro glucose-lowering action was mediated via activation of the CAMP/PKA/GCG and CAMP/Epac/GCG cascades to drive GLP-1 production and secretion, with the fermented degradation products exerting a more pronounced effect.

This study sought to explore the anti-ulcerative colitis (UC) effects of polysaccharides derived from sequential extraction—initial hot water extraction from Atractylodes macrocephala decoction pieces (yielding AMPQT), followed by alkaline extraction of the residue (yielding AMPJT)—and compare the efficacy of AMPJT to AMPQT. We quantified the polysaccharide content, uronic acid content, protein content, and molecular weight of both extracts. A mouse model of UC was induced using 2.5% dextran sodium sulfate (DSS). Mice were subsequently administered AMPQT, AMPJT, or mesalazine. Body weight, colon length, thymus index, and spleen index were measured to calculate the disease activity index (DAI). ELISA was employed to detect levels of TNF-α, IL-1β, IL-4, IL-6, IL-10, and malondialdehyde (MDA), as well as the activities of superoxide dismutase (SOD) and myeloperoxidase (MPO) in colon tissue. Pathological changes in colon tissues were evaluated via hematoxylin-eosin (HE) staining. Immunofluorescence was used to determine the expression levels of ZO-1, occludin, and MUC-2, while serum FITC-dextran concentration was measured to assess intestinal permeability. Results demonstrated that compared with the model group, AMPJT significantly alleviated symptoms and pathological damage in UC mice, spleen indices (P<0.05) and restored thymus and colon length (P<0.01), reduced levels of TNF-α, IL-1β, IL-6, and MDA levels (P<0.01) along with MPO activity (P<0.05), and increased levels of IL-4 and IL-10 and SOD activity in colon tissue (P<0.01). Additionally, AMPJT significantly upregulated the expression of ZO-1 (P<0.05) and MUC-2 (P<0.01) while reducing intestinal permeability (P<0.05). Compared with AMPQT, AMPJT exhibited significantly greater or superior efficacy in improving these indicators, with statistically significant differences particularly evident in restoring colon length, reducing IL-6 levels, and increasing IL-4 levels (P<0.05). AMPJT demonstrated significant anti-UC effects in mice, outperforming AMPQT.

Using leaves of Xu Zishu No. 8 as the primary material, the uric acid synthesis inhibitory effect of purple sweet potato leaf water extract (PSPL) was investigated through single-factor experiments and a hyperuricemic zebrafish model. Network pharmacology approaches were subsequently employed to elucidate the major bioactive components and underlying functional mechanisms by which PSPL reduces uric acid levels. Under the optimal conditions (material-to-liquid ratio 1:10, 80 ℃, 30 min), PSPL achieved a maximum XOD inhibition rate of 74.73%. Chemical profiling by HPLC-MS revealed phenolic acids, particularly chlorogenic acid and flavonoids, as the principal bioactive constituents. In a hyperuricemia zebrafish model, PSPL administration significantly reduced uric acid, ALT, AST, BUN, and creatinine levels (P<0.05). Levels of the inflammatory cytokines IL-6, TNF-α, and IL-1β were significantly reduced (P<0.05). Network pharmacology further identified 58 overlapping targets, 416 enriched GO terms, and 118 signaling pathways. Component-target-pathway mapping indicated that chlorogenic acid, caffeic acid, 6,7-dihydroxycoumarin, and isoquercitrin might interact with IL-6, TNF-α, and IL-1β, thereby regulating uric acid metabolism through pathways such as AGE-RAGE, HIF-1, and IL-17. These findings establish the biochemical basis for the hypouricemic activity of PSPL and provide a theoretical framework for the high-value utilization and advanced processing of sweet potato leaf by-products.

Milk fat globule membrane (MFGM) is a key bioactive component in milk, incorporated into infant formula due to its health benefits. Previous studies have found that adding MFGM phospholipids to whey protein at an optimal ratio (MFGM phospholipids:whey protein=5:10) enhances the physical and emulsifying stability of infant formula emulsions. However, its digestive characteristics remain unexplored. Consequently, this study employed human milk (HM), a commercial MFGM-containing infant formula (IF1, MFGM phospholipid:whey protein≠5:10), and a commercial MFGM-free infant formula (IF2) as controls. The objective was to investigate the effect of the optimal MFGM phospholipids-to-whey protein ratio (MFGM phospholipid:whey protein=5:10) on the in vitro digestive characteristics of infant formula emulsions. Results indicated that infant formula emulsion (FE) supplemented with this ratio exhibited particle size changes (mean particle size 3.28±0.24 μm; HM mean particle size 4.24±0.31 μm), potential changes (overall decreasing potential trend), and microstructural alterations (both exhibiting intact fat globules and phospholipid ring structures). Furthermore, the distribution trends of free fatty acid composition and content were closest to HM, and its degree of lipolysis (81.46%±0.75%) was also closer to HM (85.49%±1.89%), surpassing commercial IF1 (75.35%±1.17%) and IF2 (73.47%±1.28%). In summary, the FE prepared under these conditions exhibits in vitro digestive characteristics more similar to HM. This study can provide a theoretical basis for the humanization of MFGM in infant formula.