To investigate the differences in antioxidant and anti-enteritis activities among Camellia oleifera varieties, fifteen samples from five varieties (Camellia vietnamensis Huang., Camellia chekiangoleosa Hu., Camellia yuhsienensis Hu., Camellia meiocarpa Hu. and Camellia oleifera Abel.) were collected as research subjects. The anti-enteritis activity of camellia ethanol extract (CET) was evaluated using the Drosophila "Blue Spirit" model. The total phenolic content of the 15 samples was measured, along with CET’s inhibitory activity against lipoxygenase (LOX) and cyclooxygenase-2 (COX-2), and free radical scavenging activity. The results demonstrated that the total phenolic content across all 15 Camellia oleifera seed samples was measured at 21.50~32.41 mg/g. Camellia oleifera ethanol extract (CET) from all varieties was found to exhibit significant inhibitory effects on LOX, COX-2, and Drosophila enteritis, with the highest average inhibition rates against LOX (84.78%) and Drosophila enteritis (83.76%) observed in Camellia oleifera Abel. CET, while optimal COX-2 inhibition (72.36%) was achieved by Camellia yuhsienensis Hu. CET. Additionally, the scavenging rate of DPPH radicals, ABTS⁺ radicals and superoxide anion radicals by CET of all varieties of Camellia oleifera was higher than 66%, with the highest scavenging rate of ABTS⁺ radicals by Camellia yuhsienensis Hu. (77.62%), the highest clearing rate of superoxide anion by Camellia chekiangoleosa Hu. (93.64%), and the highest scavenging rate of DPPH radicals by Camellia vietnamensis Huang. (79.70%). There was a significant positive correlation between LOX inhibition and Drosophila enteritis relief (r=0.65, P<0.01). In summary, all 15 Camellia oleifera seed samples had free radical scavenging activity, with significant differences among different Camellia oleifera varieties. Inhibition of LOX is the key mechanism of Camellia oleifera CET against enteritis.

To achieve efficient extraction of paprika red pigment, this study utilized dried peppers of Xinjiang ‘Hong long 23’ as the raw material and employed response surface methodology (RSM) combined with random centroid optimization (RCO) to optimize the extraction process using atmospheric pressure plasma jet (APPJ) pre-treatment coupled with a high-voltage electric field (HEF). The extraction yield and color value of paprika red pigment were used as evaluation indicators. To investigate the mechanisms behind efficiency improvements, different extraction techniques (conventional solvent extraction, CK, atmospheric pressure plasma jet, APPJ, pulsed electric field, HEF, and a combined APPJ+HEF approach) were applied to recover red pigments from paprika. The extracted pigment content was measured via High-performance liquid chromatography (HPLC). Subsequently, scanning electron microscopy (SEM) and water contact angle analysis were employed to examine microstructural changes and surface hydrophilicity of the treated biomass, respectively. The optimal extraction process for paprika red pigment using the combined APPJ+HEF approach was determined as follows: Plasma pretreatment voltage of 3.5 kV, jet duration of 20 s, jet distance of 5.5 cm, solid-to-liquid ratio of 1:20 (g/mL), electric field intensity of 20 kV, and treatment time of 2 min. Under these conditions, the extraction yield of paprika red pigment reached 38.77%, with a color value of 187.23, representing increases of 70.93% and 87.49%, respectively, compared to the control (CK) group (P<0.05). Furthermore, the pigment content in the APPJ+HEF-treated group was significantly higher than that in the CK, HEF, and APPJ alone groups (P<0.05). SEM and contact angle analysis revealed that the APPJ+HEF treatment resulted in the most severe disruption of the cell wall and the highest hydrophilicity, indicating that the extraction efficiency of paprika red pigment is closely related to the degree of cellular structure destruction. This study provides new technical support for the green and efficient extraction and application of paprika red pigment and other bioactive components.

This study employed an ultrasound-assisted deep eutectic solvent (DES) method to systematically optimize the extraction of polysaccharides from Plukenetia volubilis seeds, for promoting the high-value utilization of this resource. After purifying the crude polysaccharides by cellulose column chromatography, a homogeneous fraction (designated PVP-2) was obtained and systematically analyzed for its structural characteristics and in vitro hypoglycemic activity. The results indicated that choline chloride-urea system (molar ratio 1:2) was the optimal DES. The polysaccharide yield reached 13.67%±0.76% under the optimized conditions: Liquid-to-solid ratio of 50:1 mL/g, water content of 40%, ultrasonic temperature of 62 ℃, and ultrasonic time of 71 min. Structural characterization demonstrated that PVP-2 was an acidic heteropolysaccharide with typical polysaccharide absorption peaks and a monomer composition of rhamnose (8.76%), arabinose (16.45%), xylose (12.34%), galacturonic acid (38.42%), glucose (5.68%), and galactose (18.35%) in molar percentages. The weight-average molecular weight (Mw) was determined to be 9.453×10⁵ Da, the number-average molecular weight (Mn) was 5.703×10⁵ Da, and the molecular weight distribution (Mw/Mn) was 1.658. In vitro hypoglycemic activity assays demonstrated that PVP-2 exhibited a concentration-dependent inhibitory effect on both α-glucosidase and α-amylase, with IC₅₀ values of 0.51±0.03 and 0.81±0.06 mg/mL, respectively, indicating its promising potential for hypoglycemic applications. This study establishes an efficient extraction method for polysaccharides from Plukenetia volubilis seeds and offers a theoretical foundation for developing functional foods with auxiliary hypoglycemic functions.

Enhancing the nutritional profile of noodles by incorporating bioactive components such as dietary fiber and polyphenols has become an important strategy to meet consumers' health demands. However, the impact of their coexistence on noodle quality requires further investigation. Therefore, this study aims to explore the effect of the combined addition of oat β-glucan (OβG) and tea polyphenols (TP) on noodle qualities, primarily through the evaluation of cooking, textural, and digestive properties. The results showed that the addition of TP increased noodle hardness, whereas the incorporation of OβG (1%→5%) led to decrease (about 23.02%) in hardness and chewiness (about 20.47%) in the OβG+TP groups, indicating that OβG can mitigate the adverse effects of TP on noodle textural properties. When the TP content increased to 2%, the optimal cooking time of the OβG+TP groups (2.56 min) was lower than the TP groups (3.00 min), while the cooking loss (5.85%) was higher compared to the TP groups (5.23%). Furthermore, TP significantly inhibited the protein and starch digestion of noodle. However, with the addition of OβG (5%), the protein digestibility in the OβG+TP group was significantly higher (45.73%) compared to the corresponding TP group (40.33%). Moreover, the OβG+TP group also had a higher proportion of rapidly digestible starch (35.02% vs. 32.41%) and a lower proportion of resistant starch (46.38% vs. 50.18%). These results demonstrated that the presence of OβG attenuates the inhibitory effect of TP on in vitro protein and starch digestion in noodles.

To investigate the processing adaptability of the main tea varieties cultivated in the Fuan region of Fujian for producing flower-fruit-scented TanYang congou black tea, 'Jin Mudan', 'Meizhan', 'Huang Guanyin', 'Fuyun 6', ' Fuyun 7', 'Fuan Caicha', 'Jin Guanyin' and 'Fuding Dahao' eight local tea varieties were selected in this study. Based on sensory evaluation and metabolite analysis, the potential for producing flower-fruit-scented TanYang congou black tea was assessed using a combination of hierarchical analysis based on gray relational analysis, membership function method and entropy-weighted TOPSIS method. The results showed that the black tea prepared from the fresh leaves of 'Jin Mudan' variety demonstrated the highest (92.45 scores) in the sensory evaluations, and the content of theanine, caffeine, EGCG, EGC and EC was 26.44, 42.64, 10.21, 8.66 and 2.21 g/kg, respectively. Furthermore, 70 volatile compounds were detected, and alcohols accounted for 57.36% with geraniol and linalool being particularly abundant. The analysis using the gray relational method and membership function method indicated that 'Jin Mudan' was located close to but not completely overlapping with Fuding Daba and 'Fuan Caicha', that highlighting its uniqueness, while 'Meizhan' showed some overlap with 'Fuyun 6' and 'Fuyun 7'. 'Jin Mudan', with its rich internal compounds and excellent sensory quality, demonstrates significant varietal advantages in the processing of flower-fruit-scented TanYang congou black tea, providing important scientific evidence for optimizing variety selection and quality control.

To elucidate the influence of aged vinegar on the flavor development of fish-flavor seasoning sauce, this study systematically investigated the differences in volatile compounds among samples prepared with vinegars aged for 1, 3, and 5 years. Advanced analytical techniques, including electronic nose (E-nose), headspace–gas chromatography–mass spectrometry (HS-GC-MS), odor activity value (OAV), and orthogonal partial least squares discriminant analysis (OPLS-DA), were employed. Results showed that the D sample (5-year-aged vinegar) exhibited the most distinct odor profile compared to the control (A, without vinegar), while samples B (1-year) and C (3-year) showed high similarity. This trend was further validated by cluster heatmap and PCA of key aroma substances, indicating that aged vinegar significantly altered the overall odor composition. A total of 76 volatile compounds were identified by GC-MS, with aldehydes, esters, terpenes, and sulfur-containing compounds as the major components. With increasing vinegar age, the contents of aldehydes and esters increased, whereas those of terpenes and sulfur compounds decreased. OAV analysis identified 40 aroma-active compounds, among which (E)-2-heptenal, nonanal, dodecanal, trans-2,4-decadienal, isovaleraldehyde, and diallyl tetrasulfide were the most prominent contributors to the characteristic flavor. The OPLS-DA model highlighted 12 marker compounds with a variable importance in projection (VIP) greater than 1, such as valeraldehyde and 4-ethylphenol, as key discriminants among the samples. This study reveals the regulatory role of aged vinegar in shaping the key aroma-active profile of fish-flavor seasoning sauce, providing a theoretical foundation for the standardization and quality enhancement of compound condiments.

This study aimed to identify optimal drying conditions for shelled Macadamia nuts and to investigate the mechanisms underlying the formation of volatile compounds during the drying process, thereby offering a theoretical framework for quality control in the initial processing of Macadamia nuts. The study utilized six primary varieties of Australian Macadamia nuts cultivated in Guangxi—namely 'Gui Re 1' (designated as 1HAO), 695, OC, H2, A38, and A16—as experimental subjects. Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to detect and analyze the volatile organic compounds present in Macadamia nuts subjected to drying at 40 ℃ for one week, 50 ℃ for 96 hours, and 60 ℃ for 48 hours. The volatile components generated during the drying process were examined through the integration of chemical pattern recognition, sensory evaluation, and relative odor activity value (ROAV) analysis, with the aim of elucidating the differences in volatile components among the various nut varieties. The analysis identified a total of 32 volatile compounds across the three drying treatments, comprising 11 alcohols, 7 aldehydes, 5 ketones, 1 acid, 6 esters, and 2 additional substances. Notably, the concentrations of alcohols and ketones were higher, whereas the aldehydes were present in lower concentrations. The analysis of variance revealed statistically significant differences (P<0.05) in ester concentrations across the three treatments. However, the extent of differences in other categories varied among the treatments. Drawing on the characteristics of volatile components and existing literature, it was hypothesized that the volatile substances produced during the drying process primarily originated from lipid oxidation and enzymatic reactions. The principal flavor compound, 2,3-butanedione, known for its creamy aroma, exhibited significant differences between the 40 ℃ treatment group and the 50 ℃ and 60 ℃ treatment groups. However, no significant difference was observed between the 50 ℃ and 60 ℃ treatment groups. Sensory evaluation and energy consumption analysis indicated that the 50 ℃ treatment most effectively enhanced the texture, aroma, and overall acceptability of the nuts, without introducing significant adverse flavors. Consequently, when considering both quality and energy consumption factors, the optimal drying process for shelled Macadamia nuts was identified as 96 hours at 50 ℃. Utilizing the GC-IMS data under this condition, combined with chemical pattern recognition and ROAV analysis, eight distinctive volatile components were identified. Among these, isobutanol, isoamyl alcohol, and acetic acid emerged as the principal compounds that significantly influenced the overall flavor profile. Through the application of OPLS-DA, in conjunction with clustering heatmaps and analysis of variance, it has been demonstrated that acetic acid was a distinctive component of A38. Similarly, 2,5-dimethylfuran was identified as a shared characteristic component of both 1HAO and OC. The compounds ethyl acetate, isobutanol, and propanol were distinctive to H2, while isoamyl alcohol was specific to 695, ethanol to A16, and isopropanol to OC. The generation of volatile compounds during the drying process of various Macadamia nut varieties may be influenced by distinct metabolic pathways, which were in turn affected by variations in the internal content of substances such as sugars and amino acids. Nonetheless, the precise relationship between volatile components and intrinsic substances necessitated further investigation at the level of metabolic pathways.

This study aimed to explore the quality differences of Dendrobium officinale from various origins and cultivation methods. A total of eight samples of Dendrobium officinale were collected from six locations: Dehong in Yunnan, Lingshan in Guangxi, Sansui in Guizhou, Huoshan in Anhui, Yueqing in Zhejiang, and Yuyao in Zhejiang. The study systematically compared the differences in basic components, active substance content, and antioxidant activity. The results indicated that the quality of Dendrobium officinale was significantly influenced by its origin and cultivation modes. The fat content of the eight samples ranged from 0.15% to 1.23%, protein content from 2.79% to 4.29%, and ash content from 2.31% to 6.23%. The total polysaccharide content of Dendrobium officinale grown in greenhouses (27.63% to 41.06%) was higher than that of those cultivated in simulated wild (26.80% to 26.96%). However, the simulated wild cultivated Dendrobium officinale exhibited superior performance in total flavonoids (0.468% to 0.513%), total phenolic content (0.347% to 0.356%), and DPPH radical scavenging ability (3.175 to 4.667 mg Trolox/g). All eight samples contained protocatechuic acid, vanillic acid, ferulic acid, and benzoic acid, with benzoic acid being the main phenolic acid component. The relative content of benzoic acid in the Guizhou Sansui (SH3) sample was the highest, reaching 14.908, which was 5.95 times that of the Zhejiang Yuyao (SH7). The total amino acid content ranged from 2413~3596 mg/100 g, and the ratio of essential amino acids to total amino acids was between 35.82% and 37.45%. Principal component analysis further confirmed that the origin and cultivation modes significantly affect the nutritional components of Dendrobium officinale, thereby influencing its quality and pharmacological effects. In conclusion, Dendrobium officinale produced in Zhejiang, particularly under wild-simulated cultivation, exhibits higher levels of total phenolics and total flavonoids along with stronger antioxidant activity, while the greenhouse cultivation mode was more conducive to the accumulation of polysaccharides.

In order to obtain suitable drying methods and provide high-quality raw materials for the storage and deep processing of Lentinula edodes (shiitake mushroom), the differences in eritadenine, purine, total sugar, protein, amino acid and flavor substances among fresh and four methods (vacuum freezing, heat pump, hot air, and natural) dried shiitake mushrooms were systematically analyzed and compared. The results showed that the four drying methods could reduce the levels of eritadenine, purine, total sugar, protein and total amino acid content to varying degrees, while their impact on the ratio coefficient of essential amino acids and flavor compounds was not directional. Among the dried mushrooms, the contents of eritadenine, total sugar, protein, and amino acids in vacuum freeze-dried ones were similar to those in undried mushroom, while the total purine content was significantly reduced (P<0.05). Heat pump and hot air drying could significantly reduce the eritadenine, total sugar, and protein content of shiitake mushrooms (P<0.05), and had no significant advantages in amino acid and flavor substance retention, and total purine control. Natural drying could significantly reduce total sugar, protein, adenine and hypoxanthine content (P<0.05), while significantly increase the essential amino acid ratio coefficient (P<0.05). Based on the above results, it was recommended to use vacuum freeze-drying as the preferred method for preparing shiitake mushroom raw materials for processing high value-added products such as lipid and uric acid lowering products. Natural drying clould be used as a second choice. But it was not recommended to use heat pumps and hot air drying for the drying of shiitake mushroom raw materials, which would be used for the development of high-quality and high value-added products.

To investigate the physicochemical properties and key aroma compounds of Yihong congou tea across different seasons, a multidisciplinary methodology was employed, integrating sensory evaluation, colorimetry, standardized physicochemical assays, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography-olfactometry (GC-O). Samples of spring-, summer-, and autumn-harvested teas from high-altitude regions were systematically analyzed. Results showed that significant seasonal differences were found in physicochemicals. Spring tea exhibited the highest amino acid content (4.13%, P<0.05) and sensory evaluation scores, along with the highest volatile compound concentration (1633.68 μg/kg, P<0.05). Summer tea had the more content of polyphenols (10.76%, P<0.05), while autumn tea showed increased soluble sugar content (5.69%, P<0.05). 63 volatile compounds were identified across seasons, including 40 common to all samples. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) identified 7 key discriminators (VIP>1, P<0.05): Nerol, linalool, methyl salicylate, (E)-2-hexenal, nonanal, linalool oxide I, and citral. GC-O analysis detected 18 aroma-active compounds. Phenylacetaldehyde, linalool oxide II, linalool, and β-ionone demonstrated high aroma intensity (AI>2.5). A comparative analysis of the aroma components in Yihong Gongou tea across different seasons showed notable seasonal differences in phenethylaldehyde, a key element of floral sweetness. Higher aroma levels of linalool oxide II, and (E)-furanoid linalool oxide were found in spring tea. In summer tea, higher aroma intensity values were observed for linalool, N-butyric acid (trans)-2-hexenyl ester and α-phellandrene. The woody aroma compound α-terpineol was only found in autumn tea. Integrated analysis of GC-O and relative odor activity value (ROAV) established linalool (ROAV>10, AI>3.0), nerol (ROAV>10, AI>2.5), β-ionone (ROAV>1, AI>2.5) and nonanal (ROAV>1, AI>2.0) were the key aroma compounds. These findings could provide a theoretical foundation for enhancing the quality of Yihong Congou tea and the utilization of fresh leaf resources.