In this study, hairtail by-products were used as raw materials to optimize the enzymatic hydrolysis conditions for preparing α-glucosidase (α-GLU) inhibitory peptides using flavourzyme, through single-factor experiments and response surface methodology. The optimal hydrolysis conditions were determined to be an enzymatic hydrolysis temperature of 55 ℃, pH8.0, enzymatic hydrolysis time of 5.3 h, and enzyme addition of 9620 U/g. Under these conditions, the α-GLU inhibition rate of the inhibitory peptide from hairtail waste (IPHW) reached 64.8%±0.6%. Molecular weight analysis indicated that IPHW was mainly composed of oligopeptides with molecular weights below 1000 Da, accounting for 89.5%. In vitro stability tests showed that IPHW exhibited high stability under neutral or mildly alkaline pH, non-high-temperature, UV-shielded, and metal ion-free conditions (Na⁺, Mg²⁺, and Al³⁺). After simulated gastrointestinal digestion, IPHW retained more than 85% of its inhibitory activity, demonstrating good digestive stability. These results provide a novel approach for the high-value utilization of hairtail by-products and offer a theoretical basis for the development of natural, safe, and effective α-GLU inhibitory hypoglycemic peptides.

Lotus seed starch–lipid complexes were prepared using an ultrasound-assisted hydrothermal method, and the effects of ultrasonic power on their physicochemical properties and digestibility were investigated. Subsequently, reconstituted rice was produced using the complexes, indica rice flour, and coarse grain flour as raw materials. The processing conditions were optimized by single-factor experiments and response surface methodology, with sensory evaluation, texture profile, and cooking quality as indicators. The glycemic index (GI) of the optimized reconstituted rice was further determined in mice. The results showed that at an ultrasonic power of 360 W, the complexing index of the lotus seed starch–lipid complex increased significantly, while solubility and swelling power were markedly lower than those of native lotus seed starch (P<0.05). Fourier transform infrared (FTIR) spectroscopy indicated an increase in structural order, and the resistant starch (RS) content reached its highest level (38.06%±0.10%). The in vitro hydrolysis curve shifted downward, suggesting improved resistance to digestion. The optimized processing parameters for reconstituted rice were as follows: complex addition level of 24%, moisture content 36%, extrusion temperature 121 ℃, and screw speed 160 r/min. The reconstituted rice exhibited significantly higher sensory acceptability, viscosity, cohesiveness, springiness, chewiness, and resilience than commercial indica rice (P<0.05), indicating a superior eating quality. In vivo mouse experiments further confirmed a GI value of 46.07±7.56, classifying it as a low-GI food. This study provides a theoretical basis and technical reference for the development of low-GI reconstituted rice.

The study investigated the effect of the addition amount of silver carp processing by-products on the edible quality of flavored crispy chips, thereby determining the optimal addition amount. Silver carp processing by-products (fish scales, fish skin, and fish mid-bones) were used as raw materials. After deodorization treatment, they were used to partially replace tapioca starch at proportions of 20%, 40%, 60%, and 80% (based on the mixed powder of by-products and tapioca starch) to develop a new type of flavored crispy chips with silver carp processing by-products. The optimal addition amount of each by-product was determined through the analysis of sensory evaluation, color, nutritional composition, textural properties, microstructure, and volatile substances. With the increase in the addition amount, the color of the crisps showed a deepening trend. The contents of crude protein (fish scale group: 10.86%~48.84%, fish skin group: 18.43%~60.41%, fish mid-bone group: 10.45%~26.29%) and ash (fish scale group: 4.98%~17.48%, fish skin group: 0.47%~6.34%, fish mid-bone group: 6.36%~20.58%) increased gradually. Meanwhile, the pores in the microstructure gradually increased in number and size. At the same addition level, the hardness of the crispy crisps in the fish skin group was significantly higher than that in the fish scale group and the fish mid-bone group (P<0.05). Key volatile substances with a relative odor activity value (ROAV)≥1, such as 2-acetyl-3-methylpyrazine and ethyl salicylate, were identified by chromatography-ion mobility spectrometry (GC-IMS). This was largely attributed to the addition of silver carp processing by-products. These by-products endowed the crispy crisps with pleasant flavors such as roasted aroma and fruitiness, and made a prominent contribution to the construction of the overall flavor system in crispy crisps. Through comprehensive evaluation, the optimal addition amounts of fish scale powder, fish skin powder, and fish mid-bone powder were determined to be 20%, 60%, and 40%, respectively. As a nutrient-rich leisure food with a sweet, fragrant, and crispy taste, this crispy chip can not only meet the diverse needs of consumers, but also provide a theoretical basis and practical reference for the high-value utilization of fish processing by-products. Furthermore, it can help the aquatic products industry achieve the dual goals of improving quality and efficiency, as well as realizing sustainable development.

To investigate the optimal processing parameters of cold plasma (CP) treatment for 'Shine Muscat' grapes and its effects on volatile compounds, 'Shine Muscat' grapes were treated with CP using processing time and voltage as experimental factors, while bacteriostatic rate and color difference (∆E) were used as evaluation indices. Response surface methodology was applied to optimize the CP conditions, and comprehensive volatile profiling was conducted using comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOFMS). The results showed that both processing time and voltage had significant effects on ∆E and bacteriostatic rate. The optimized parameters (252 s and 24 kV) yielded a bacteriostatic rate of 84.8% and a ∆E value of 1.94. A total of 59 volatile compounds were identified in grape berries, and the contents of alcohols, aldehydes, and terpenes increased significantly after CP treatment, resulting in a 43.99% increase in total volatile abundance. Orthogonal partial least-squares discriminant analysis effectively distinguished grape samples before and after CP treatment. Odor activity value analysis further revealed increases in key aroma compounds, including 1-hexanol, (E)-2-hexen-1-ol, phenethyl alcohol, linalool, and hexanal, which contributed to a more pronounced aromatic profile. Overall, CP treatment effectively preserved and enhanced the aroma quality of 'Shine Muscat' grapes. This study provides theoretical support and practical guidance for the application of CP technology in postharvest flavor modulation of table grapes.

In order to improve the resource utilization rate of Hovenia dulcis pedicels (HDPS), the purpose of this study was to optimize the extraction process of saponins and evaluate their antioxidant activity. HDPS was extracted by the homogenization-assisted ultrasonic extraction. On the basis of a single-factor experiment, the extraction process parameters were optimized by the response surface methodology, and the crude extract was purified by D101 macroporous resin. The structure and composition of the purified product were characterized by Fourier transform infrared spectroscopy (FT-IR) and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Finally, the DPPH·, ABTS⁺·, ·OH, and the ferric reducing power of HDPS were verified by an in vitro antioxidant model. The results showed that the optimum extraction conditions were as follows: Ethanol concentration 49%, liquid-to-solid ratio 30:1 mL/g, homogenization ultrasonic time 21 min, ultrasonic power 400 W, homogenization power 500 W. Under these conditions, the yield of HDPS was 4.41%±0.13%. After purification by D101 macroporous resin, the purity of HDPS was significantly increased from 34.37% to 67.12%. UPLC-MS/MS analysis showed that HDPS mainly contained saponins such as echinacoside B, jujuboside B, and so on. In vitro antioxidant experiments showed that HDPS had significant scavenging ability to DPPH·, ABTS⁺·, and ·OH radicals, and its IC₅₀ values were 165.3, 56.2, and 168.7 μg/mL, respectively, and had a certain iron reducing power. This study provides a theoretical basis and technical support for the comprehensive development and utilization of Hovenia dulcis fruit stem and its application in the field of functional food.

Chilled mutton was highly nutritious but prone to spoilage during storage due to microbial contamination and lipid oxidation. A high-barrier packaging film for chilled mutton was developed in this study. A flexible graphene oxide (GO)-grafted poly (L-lactic-co-butanediol itaconate) (GO-g-PLBI) was synthesized by melt polycondensation. GO-g-PLBI was blended with PLLA pellets to form PGLBI film. A high-barrier PGLBI/GO-carboxymethyl cellulose (CMC) composite film was subsequently fabricated by depositing a GO-CMC layer onto the PGLBI surface via vacuum filtration. The packaging properties of the composite film, such as gas barrier performance and its application potential in non-contact packaging of chilled mutton were investigated. Results demonstrated that incorporation of GO effectively improved the hydrophilicity of PGLBI, facilitating its composite with the GO-CMC component. Characterizations by scanning electron microscopy and X-ray diffraction confirmed that a dense "brick-and-mortar" structure was formed inside the PGLBI/GO-CMC film, which reduced its oxygen permeability from 41.9 cm³/m²·d of the PGLBI film to 0.5 cm³/m²·d. Additionally, the composite film exhibited excellent ultraviolet shielding performance, with transmittances of 7.03% for long-wave UV and 1.45% for medium-wave UV. When applied to chilled mutton packaging, the composite film could inhibit microbial proliferation, protein degradation, and lipid oxidation during storage. Compared with the commercial high-barrier polyamide/polyethylene film, the PGLBI/GO-CMC film extended the shelf life of chilled mutton by 5 days.

In order to study the pesticide residues in ginseng health food ingredients, an analysis method for determination of 30 pesticide residues in Korean Red Ginseng, Salvia miltiorrhiza Bge, Scrophularia radix, Radix Codonopsis, and Pseudostellaria radix was established by combining the modified QuEChERS-novel porous organic polymers (POPs) purification with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were soaked in 1% ice acetic acid and extracted by acetonitrile, then purified by QuEChERS method without graphitized of carbon black. The purificated solutions were adsorbed and desorbed by novel porous organic polymers, concentrated by nitrogen stream and dissolved in 1 mL acetonitrile solution (volume ratio 6+4). The filtrates were separated by the Phenomenx Kinetex C₁₈ (100 mm×2.1 mm) chromatography column, using gradient elution of 0.1% formic acid aqueous solution containing 5 mmol/L ammonium formate-acetonitrile, determined by electrospray ionization, in positive ion switching dynamic multiple reaction monitoring mode, and quantified by the internal standard method. The results showed that the adsorption rate of 10 mg POPs materials self-made by the chemical method for 30 kinds of pesticides could reach more than 95%, and the desorption capacity reached 99% when eluted with acetonitrile-toluene (volume ratio 3+1) solution. The recoveries of 30 kinds of pesticides were increased to 5%~40% by modified QuEChERS-novel porous organic polymers purification. Method validation revealed that all 30 pesticides had good linearities in the range of 0.05~100 µg/kg, with correlation coefficients (r) higher than 0.990, and limits of detection (LOD, S/N=3) were 0.05~5.0 µg/kg. The average recoveries of 5 kinds of ginseng health food ingredients were ranged from 86.4% to 113.1%, with relative standard deviations (RSD, n=6) of 0.36%~8.74% at low, medium and high addition levels. While the limits of quantification (LOQ, S/N=10) were 0.10~15.0 µg/kg. This method has high recovery and high sensitivity, also can solve the issues of low pesticide recovery and strong matrix interference in ginseng health food ingredients by conventional QuEChERS pretreatment.

To explore the flavor characteristics of Musalais wine made from different grape varieties, 'Hetian Hong' 'Red Globe' and 'Munage' were selected as raw materials for brewing Musalais. Volatile aroma components in wine samples were extracted and analyzed using SPME-GC×GC-HMS technology, and combined sensory evaluation to analyze the flavor characteristics of three types of Mussalais. The results showed that a total of 84 volatile aromatic compounds were detected in three varieties of Musalais, including 21 types of alcohols, 29 types of esters, 10 types of acids, 3 types of aldehydes, 10 types of ketones, 5 types of phenols, and 6 other types of substances. Among them, alcohols and esters accounted for a relatively large proportion. The alcohol content of MNG Musalais accounted for 37.55% of the total volatile aromatic substances, ester content accounts for 50.20%. The alcohol and ester contents of HTH Musalais were 40.32% and 39.03%. HDQ Musalais contained 32.93% alcohol and 52.36% esters. Combining relative odor activity values, 11 key aromatic compounds were screened out, the main aromatic compounds in MNG Musalais were ethyl butyrate, isovaleric acid ethyl ester, linalool, isovaleric acid, and 4-ethylguaiacol. The main compounds in the HTH Musalais variety were ethyl caproate and damascenone, while the main compounds in the HDQ Muscat variety were ethyl hexanoate, ethyl caprylic acid, and ethyl phenylacetate. The sensory characteristics showed that HDQ Musalais was smooth and slightly sweet, with fruity, sweet and slightly caramelized aroma; The MNG Musalais was fresh, with obvious floral and milky aroma and slightly caramelized aroma, and HTH Musalais was prominent in alcoholic and nutty aroma, with typical Musalais flavor. The results of this study show the influence of raw materials on the flavor of Musalais, and provide a theoretical basis for the adoption of new varieties of Musalais in subsequent brewing.

To elucidate the molecular mechanism underlying the seasonal variation in leaf color of the unique tea plan germplasm 'Longrui 1' (Camellia sinensis cv. 'Longrui 1', Lr1), the dynamic patterns and underlying mechanisms of the seasonal purple phenotype in 'Longrui 1', particularly regarding leaf coloration, quality components, and metabolic profiles, were systematically investigated. A combined approach of biochemical assays, untargeted and targeted metabolomics was employed, using the constitutively green cultivar 'Zhongcha 108' and the constitutively purple cultivar 'Zijuan' as controls. The results indicated that the young shoots of Lr1 transitioned from purple-green in spring to purple in summer, a process accompanied by a significant decrease (P<0.05) in the content of free amino acids and a significant increase (P<0.05) in total polyphenols and catechins. Untargeted metabolomics identified 116 common differentially expressed metabolites (DEMs) between the purple and green phenotypes, with flavonoids being the most predominant class (31 metabolites). Notably, Lr1 exhibited a unique metabolic reprogramming during its seasonal transition, characterized by the specific activation of pathways such as monoterpenoid biosynthesis. Further targeted quantitative approach revealed that the seasonal purpling of Lr1 was driven by an explosive accumulation of cyanidin and delphinidin-O-galactoside in summer, an accumulation pattern that stood in stark contrast to that of 'Zijuan', whose levels decreased in summer. In conclusion, this study demonstrated that the seasonal purpling of Lr1 was a dynamic response process mediated by the massive de novo synthesis of specific anthocyanins (particularly cyanidin), induced by environmental factors. Its metabolic regulatory model was fundamentally different from that of constitutively purple cultivars. This unique germplasm provides a valuable genetic resource and a theoretical basis for understanding the environmental adaptability of tea plants and for breeding novel specialty cultivars.

Objective: The study aimed to systematically profile the functional components of non-centrifugal cane sugar of sugarcane (NCS) using a chemomics-based strategy, and to establish a near-infrared (NIR) rapid detection technique for comprehensive quality grading of NCS. Methods: The potential functional components in NCS were identified and analyzed by ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC/Q-TOF-MS). The total phenolic acid content was determined by ultraviolet-visible spectrophotometry. Key quality indicators, including sucrose, reducing sugar, total sugar, and loss on drying, were quantified according to industry and national standards. A comprehensive evaluation index (F_q) was introduced, in which weight coefficients for each indicator were optimally assigned based on their deviation from the mean of a large sample set, enabling integrated quality assessment of NCS. Results: A total of 21 major chemical components were identified in NCS, among which 16 were phenolic acids, primarily including citric acid, vanillic acid, syringic acid, p-hydroxybenzoic acid, and chlorogenic acid. Key indicators of 76 batches of samples were determined, and calibration models between these indicators and corresponding near-infrared spectral data were established. The determination coefficients (R²_cal) of the prediction models for sucrose, reducing sugars, total phenolic acids, and loss on drying were 0.867, 0.900, 0.938, and 0.981, respectively, all exceeding 0.85. The root mean square errors of cross-validation (RMSECV) were 1.06, 1.01, 0.0245, and 0.342, respectively, indicating satisfactory model fitting. Quality classification of the samples was performed based on the normal distribution of the F_q value. Experimental validation demonstrated that high-quality samples exhibited superior antioxidant activity compared to low-quality samples, confirming the rationality of the established quality evaluation system. Conclusion: The proposed method incorporates functional component analysis into the current regulatory framework and achieves comprehensive quality evaluation through NIR rapid detection, providing a practical approach for rapid efficacy assessment of NCS.