To investigate the effects of different sterilization methods and storage temperatures on the quality changes of grape juice, this study examined four grape varieties characteristic of Xinjiang (Kyoho, Summer Black, Red Globe, and Thompson Seedless) as subjects. We compared two sterilization methods: pasteurization (90 °C/10 min) and ultra-high pressure sterilization (400 MPa/16 min). The study analyzed changes in microbial, physicochemical, and nutritional indicators of grape juice treated with these methods during storage at 4 °C and 25 °C. The results showed that both pasteurization treatment and ultra-high pressure sterilization treatment could effectively inhibit the microbial growth of the juice during the 35 d storage period, maintaining the juice in a commercially sterile state throughout. Simultaneously, combining both sterilization methods with low-temperature storage better preserved the sensory and nutritional qualities of grape juice. The pH levels of grape juice treated with different sterilization methods remained stable during the initial storage period but showed a declining trend in the later stages (P<0.05). Compared to other treatment groups, pasteurization combined with 4 °C storage was more effective in maintaining the color of all four grape juice samples. Compared to pasteurization, ultra-high pressure sterilization combined with low-temperature storage could delay the degradation of reducing sugar and total acidity, thereby better preserving phenolic compounds and flavonoids. Ultra-high pressure sterilization combined with 4 °C storage resulted in the following reducing sugar retention rates for four grape juices: Kyoho (91.56%), Summer Black (91.41%), Thompson Seedless (93.17%), and Red Globe (86.48%). Total acid retention rates were 95.26%, 96.28%, 92.88%, and 97.74%, respectively. Total phenolic retention rates were 80.44%, 93.98%, 90.12%, and 89.11%, respectively. Flavonoid retention rates were 84.21%, 91.55%, 85.47%, and 83.16%, respectively. In conclusion, both pasteurization and ultra-high pressure sterilization demonstrated effective sterilization results for all four grape juice samples. However, ultra-high pressure sterilization showed superior advantages in preserving the nutritional quality of grape juice. When combined with cold storage, it helped delay quality deterioration and facilitated the retention of nutrients. This study provided a theoretical basis and technical reference for grape juice processing, storage, preservation techniques, and extending shelf life.

To improve the quality characteristics of goose meat emulsified sausages and reduce their oxidative deterioration during storage, goose meat emulsified sausages were prepared by mixing psyllium husk powder (PHP) with minced goose meat followed by ultrasonic treatment in this study. The sensory characteristics, flavor, cooking loss and moisture distribution were analyzed. Additionally, the study investigated changes in moisture content, textural properties, microstructure, color difference, pH, thiobarbituric acid (TBARS), and volatile basic nitrogen (TVB-N) of the goose meat emulsified sausages during different storage periods (0, 5, 10, and 15 d). The results showed that compared with the control group and the groups treated with ultrasound or PHP alone, the ultrasound combined with psyllium husk powder treatment (US-PHP) group had the lowest cooking loss of 10.48%±0.29%, the most stable moisture state, and better flavor and texture. After storage of 15 days, the US-PHP group exhibited the optimal textural properties, with the highest a^* value of 10.48±0.01, the highest moisture content of 55.55%±0.16%, pH of 6.51±0.01, TBARS value of 3.74±0.10 mg/100 g, TVB-N of 9.66±0.07 mg/100 g, and the microscopic structure showed that emulsified sausages in the US-PHP group exhibited a more compact and uniform three-dimensional network structure. This indicated that US-PHP treatment not only enhanced the water-holding capacity and sensory quality of goose meat emulsified sausages but also promoted protein cross-linking during the heat-induced gelation process, resulting in a more stable network structure. Additionally, it reduced oxidation and degradation of protein and lipid, thereby preserving better quality characteristics of the products.

In this study, leisure dried tofu (LD-tofu) was prepared with the marinade treated with vitamin E (V_E) and oxidation initiators (chlorophyl and 2,4-dimethylvaleronitrile), and the inhibitory effects of V_E on the quality deterioration of LD-tofu were analyzed from the perspectives of nutritional composition, characteristic oxidation indicators, texture characteristics, intermolecular forces and microstructure. Compared the change trend of LD-tofu quality characteristics between initiators group and initiators+V_E group, it was found that V_E could effectively inhibit the oxidative loss of protein (18.69 g/100 g) and fat (12.97 g/100 g) of LD-tofu under storage for 45 d, and inhibit the early accumulation of POV (0.16 g/100 g) and TBARS value (1.38 mg/kg). The intermolecular force analysis showed that V_E could stabilize the hydrophobic interaction of LD-tofu in the range of 0.20~0.22 in 0~45 d, and the protein gel structure network was relatively dense. The inhibitory effect of V_E declined rapidly, the protein content decreased to 15.46 g/100 g, the pores of protein gel increased significantly, and the POV, TBARS, anisidine and b^* values increased significantly in 60~90 d. The results showed that V_E could be used for rapid intervention in the early stage of storage of LD-tofu caused by oil oxidation, and the inhibitory effect was weak or not obvious in 60~90 d. The research results can provide theoretical support for the expansion of V_E application and the quality and safety control of LD-tofu.

To investigate the effects of methyl jasmonate (MEJA) electrostatic atomization treatment on the postharvest storage quality of prune fruits, 'French' prunes (Prunus domestica L.) from Xinjiang were treated with 0.1 mmol/L MEJA and stored at 0 ℃ for 100 days. The results demonstrated that exogenous methyl jasmonate (MEJA) applied via electrostatic atomization significantly delayed postharvest quality deterioration in prune fruits. Compared with the control group (CK), the MEJA-treated group showed a 10.3% reduction in respiration rate, a 20-day delay in ethylene production peak, a 60.89% decrease in decay incidence, and a 15.10% increase in firmness at the end of storage period. Ultrastructural observations revealed that MEJA treatment effectively inhibited the depolymerization of cell wall components in prune fruits, thereby maintaining cellular structural integrity. Further investigation indicated that MEJA treatment significantly suppressed the activities of key enzymes in the ethanol metabolic pathway, including pyruvate carboxylase (PDC) and alcohol dehydrogenase (ADH), resulting in 17.4% and 18.4% reductions in ethanol and acetaldehyde accumulation, respectively. A total of 94 volatile aroma compounds were identified using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry, with significant differences observed in the major aroma components between different storage periods and between treatment groups, MEJA treatment was found to promote the release and maintenance of fruit aroma components. Correlation analysis revealed significant relationships (P<0.05) between physicochemical quality parameters and enzymatic activities, while principal component analysis demonstrated distinct storage quality characteristics between groups, with the MEJA-treated samples exhibiting superior preservation effects. In conclusion, MEJA electrostatic atomization treatment effectively maintains fruit quality during storage, representing a promising postharvest preservation method for prune fruits.

The study investigated the hypoglycemic activity and mechanism of a combination comprising wheat peptides and mulberry leaf extract. In alloxan-glucose co-induced hyperglycemic zebrafish models, the 1:2 (w/w) combination exhibited hypoglycemic effects. In high-fat diet-induced obese hyperglycemic mice, the combination significantly inhibited body weight gain and blood glucose level, improved glucose metabolism and insulin sensitivity, and alleviated inflammatory responses. Mechanism studies revealed that the combination remodeled gut microbiota composition in obese hyperglycemic mice, decreasing the relative abundance of pathogenic Ileibacterium while increasing probiotics such as Faecalibaculum and Dubosiella. Non-targeted serum metabolomics identified 8 different metabolites, including LysoPC(14:0/0:0), Prostaglandin F2α, and 5-Hydroxyindoleacetate, etc. Correlation analysis demonstrated significant relationships between the relative abundance of gut microbiota (Ileibacterium, Faecalibaculum, Dubosiella, Clostridium_sensu_stricto_1, Coriobacteriaceae_UCG-002) and alterations in these metabolites. Collectively, the wheat peptides and mulberry leaf extract combination potentially exerts hypoglycemic effects through multi-target regulation of glucose-lipid metabolism and inflammation via gut microbiota and serum metabolites, providing new insights for functional food development.

In order to achieve the efficient utilization of Rose rugosa resources, this article took Rose rugosa and its residues after the production of rose essential oil as the research object, aimed to explore whether the rose residue retained the original bioactive ingredients of Rose rugosa. Rose rugosa polysaccharides (RP) and Rose rugosa residue polysaccharides (RRP) were obtained through extraction and purification using water extraction and ethanol precipitation, macroporous adsorption resin, and anion exchange column chromatography. The structures and biological activities of the polysaccharides were comparatively studied. The results showed that both RP and RRP contained one neutral and two acidic polysaccharide fractions. The contents of neutral sugar, uronic acid, and protein in the different polysaccharides ranged from 12.25% to 41.75%, 19.63% to 66.21%, and 1.01% to 33.84%, respectively. RP and RRP were composed of different molar ratios of rhamnose, arabinose, xylose, mannose, glucose, and galactose. The molecular weight detection results showed that RP-Ⅱ and RRP-Ⅱ had higher purity, with molecular weights of 15.47 kDa and 9.61 kDa, respectively. Scanning electron microscopy and Congo red staining revealed different surface morphologies and conformational structure of the polysaccharides. The biological activity results showed that both RP and RRP had certain antioxidant activity, among which RP-Ⅰ had a strong ability to scavenge 1,1-diphenyl-2-trinitrophenylhydrazine free radicals with a half inhibition concentration (IC₅₀) of 9.59×10⁻² mg/mL. RP-Ⅱ and RP-Ⅲ had strong hydroxyl radical scavenging abilities, with IC₅₀ values of 1.11 and 1.35 mg/mL, respectively. Meanwhile, all polysaccharides could promote the proliferation of macrophages, and RP-Ⅲ and RRP-Ⅱ significantly promoted the secretion of IL-1β and TNF-α by macrophages (P<0.05). The results indicated that both Rose rugosa and Rose rugosa residue were rich in functional polysaccharides, which could be applied to foods, pharmaceuticals, and cosmetics industry. Simultaneously, it would provide a theoretical basis for the further development and utilization of Rose rugosa resources.

This study investigated the effects of Lacticaseibacillus rhamnosus B6 metabolic products of fermented skim milk (LB6S) on synaptic vesicle proteins (Syp) in human neuroblastoma SH-SY5Y cells and their protective mechanism against lipopolysaccharide (LPS)-induced neuroinflammatory injury. The viability of SH-SY5Y cells was assessed via the CCK-8 assay to determine the optimal concentration of LB6S. The reverse transcription-quantitative polymerase chain reaction (RT-qPCR) and western blotting (WB) were employed to analyze Syp expression. An LPS-induced neuroinflammatory model was established to evaluate LB6S-mediated regulation of pro-inflammatory cytokines, apoptotic factors and signaling pathways through RT-qPCR and WB. The results indicated that LB6S exhibited no cytotoxicity at concentrations up to 500 μg/mL (P>0.05). At 500 μg/mL, LB6S significantly upregulated transcriptional expression of the synapse-related geneSirt1, Syp, Vamp2, and Vglut1 (P<0.05) and increased Syp levels (P<0.05). In LPS-damaged cells, 500 μg/mL LB6S downregulated the pro-inflammatory cytokines tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6 (P<0.05). Mechanistically, LB6S inhibited neuroinflammation by modulating mitogen-activated protein kinase (MAPK) and nuclear factor κB (NF-κB) pathways, reducing pro-apoptotic Bax and increasing anti-apoptotic Bcl2 expression (P<0.05). In conclusion, LB6S regulates synaptic proteins, promotes Syp expression, and ameliorates neuroinflammatory injury by modulating apoptotic and inflammatory mediators through MAPK/NF-κB signaling.

This study employed an integrated approach combining network pharmacology, molecular docking, and experimental validation to systematically explore the therapeutic basis and underlying mechanisms of sea buckthorn sterols in the treatment of non-alcoholic fatty liver disease (NAFLD). Potential targets of sea buckthorn sterols were predicted using the Swiss Target Prediction, TargetNet, and SEA databases, while NAFLD-related targets were retrieved from DisGeNET, GeneCards, and OMIM databases, enabling the construction of a compound-target-disease network. Functional enrichment analysis revealed key biological processes and signaling pathways implicated in the intervention. Key bioactive components were subsequently subjected to molecular docking studies using AutoDock to evaluate their binding potential with key targets. In vitro experiments were conducted using free fatty acid-induced HepG2 cells to assess the effects of sea buckthorn sterols on lipid metabolism by quantifying total cholesterol (TC), triglycerides (TG), low-density lipoprotein (LDL), and high-density lipoprotein (HDL) levels, with intracellular lipid accumulation visualized via Oil Red O staining. The results identified 86 overlapping targets between sea buckthorn sterols and NAFLD, including 10 key targets such as PPARG, AKT1, and ESR1, along with 17 key sterol components, including cerevisterol, lanosterol, and delta7-stigmasterol. KEGG pathway analysis indicated involvement in 130 signaling pathways, with prominent roles in insulin resistance, HIF-1 signaling pathway and C-type lectin receptor signaling pathway. Molecular docking confirmed stable binding interactions between the key sterol components and their respective targets. Cellular assays demonstrated that sea buckthorn sterols significantly reduced TC, TG, and LDL levels, increased HDL level, and markedly attenuated intracellular lipid droplet accumulation. In conclusion, cerevisterol and delta7-stigmasterol, as principal active constituents of sea buckthorn sterols, likely ameliorate NAFLD by modulating lipid metabolism, insulin resistance, and glucose homeostasis through multi-target interactions involving PPARG, AKT1 and ESR1.

The processing of highland barley generates a significant quantity of bran, which is abundant in soluble dietary fiber (SDF), yet this by-product remains largely underutilized. Existing research indicates that SDF has the potential to ameliorate lipid metabolic disorders through the regulation of bile acid metabolism. However, the potential of highland barley bran-derived SDF to modulate bile acid metabolism and the underlying mechanisms remain unexplored. This study utilized 5-week-old SPF-grade male C57BL/6J mice fed a high-fat diet to investigate the effects of highland barley bran SDF intervention on total bile acid (TBA) levels in serum and liver tissues. The study also examined the hepatic bile acid metabolic profile and identified differential bile acids responsive to highland barley bran SDF treatment. Additionally, RT-qPCR and Western blot analyses were conducted to evaluate the expression levels of bile acid metabolism-related genes and proteins in both the liver and ileum, aiming to preliminarily elucidate the underlying mechanisms by which highland barley bran SDF regulated bile acid metabolism. The results demonstrated that the TBA levels in both serum and hepatic tissues of high-fat diet-fed mice were elevated following intervention with highland barley bran SDF. Through targeted metabolomics analysis, five potential biomarkers responsive to highland barley bran SDF treatment were identified. Highland barley bran SDF regulated bile acid metabolism in mice by inhibiting the activity of the ileal Farnesoid X receptor (FXR) to promote hepatic primary bile acid biosynthesis, while simultaneously activating the ileal G protein-coupled bile acid receptor 5 (TGR5) to accelerate bile acid transport. This study provides a theoretical basis for understanding the lipid-lowering effects of SDF derived from highland barley bran and offers valuable insights for the high-value utilization of highland barley bran as well as the development of lipid-lowering functional foods.

Ascorbyl palmitate (AP) is also known as vitamin C ester or vitamin C palmitate, which serves as a new liposoluble antioxidant in food areas such as edible oils and infant formula. This paper reviews the preparation and application of AP, the current bottlenecks of chemical methods via direct esterification, transesterification, and acyl chloride approach to synthesis ascorbyl palmitate, thus emphasizing the benefits and prospects of enzymatic synthesis of AP. Besides, the regulating mechanisms of antioxidant, and anti-tumor effects of AP, as well as its potential applicability in food, healthcare and cosmetic arear are discussed. Hence, this review paper provides a theoretical basis for the healthy functions of ascorbyl palmitate, and gives scientific insights into its sustainable preparation, large-scale production and prospective application in future.