This study investigated the prebiotic potential of polysaccharides isolated from Curcuma kwangsiensis and their zinc complex. A water-soluble polysaccharide fraction (WPCK) was extracted from C. kwangsiensis and subsequently complexed with zinc to yield WPCK-Zn. The physicochemical properties of WPCK-Zn, including zinc content, total carbohydrate content, protein content, and aqueous solubility were systematically characterized. Structural features were elucidated using ultraviolet–visible spectroscopy, Fourier-transform infrared spectroscopy, scanning electron microscopy (SEM), and Zeta potential analysis. In vitro digestibility was assessed under simulated salivary, gastric, and intestinal conditions to evaluate resistance to enzymatic degradation. Prebiotic activity was determined by measuring the proliferative effects of WPCK and WPCK-Zn on four representative probiotic strains: Lactobacillus brevis GIM1.773, Lactobacillus plantarum GIM1.191, Lactobacillus delbrueckii sub sp. bulgaricus GIM1.155, and Streptococcus thermophilus GIM1.540. Results indicated that WPCK-Zn exhibited a total carbohydrate content of 70.45% and a protein content of 0.19%, both lower than those of native WPCK; its zinc content was 29.39 mg/g. Spectroscopic and microscopic analysed confirmed retention of core polysaccharide architecture, including characteristic functional groups and a triple-helix conformation. SEM revealed a more homogeneous and smoother surface morphology for WPCK-Zn relative to WPCK, accompanied by enhanced thermal stability and an increased absolute zeta potential value. Both WPCK and WPCK-Zn existed in an amorphous crystalline state. In vitro digestion assays demonstrated robust resistance to gastrointestinal degradation for both samples, supporting their bioavailability to colonic microbiota. Prebiotic evaluation revealed dose-dependent stimulation of all four probiotic strains, with WPCK-Zn consistently outperforming WPCK—particularly at 2% (w/v), where it significantly enhanced proliferation of L. brevis, L. plantarum, and S. thermophilus. Polysaccharide-Zinc complex from Corydalis kwangsiensis shows potential as a novel zinc supplement, providing a theoretical basis for the application of Corydalis kwangsiensis polysaccharides and their metal complexes in functional foods or microecological preparations.

Neurodegenerative diseases (NDs) are chronic disorders marked by progressive neuronal loss, with pathogenesis involving abnormal protein aggregation, oxidative stress, mitochondrial dysfunction, and other contributing factors. As a core mechanism regulating mitochondrial quality control and cellular homeostasis, mitophagy has gained increasing attention as a therapeutic target in NDs. Food-derived bioactive peptides have attracted interest due to their high safety and low toxicity, demonstrating considerable potential for the nutritional intervention of NDs. This review systematically outlines the molecular mechanisms of mitophagy and its dysregulation in neurodegenerative conditions, with a focus on how specific dietary peptides—including corn, rice, walnut, and marine collagen peptides—modulate mitophagy and restore mitochondrial function via pathways such as PINK1/Parkin, AMPK/mTOR, and Bnip3/Nix. We also summarize evidence regarding their efficacy in reducing neuronal apoptosis and improving cognitive performance in animal models. This work provides a theoretical foundation for the use of food-derived peptides in neuroprotective nutritional strategies and offers insights for developing functional foods and early dietary interventions against NDs.

As a keystone species in estuarine zones, Nereis virens carries ecological and economic value. Its body wall is rich in high-quality animal protein (over 60%), and the products obtained after enzymatic hydrolysis exhibit multiple functions, making it a research hotspot. Enzymatic hydrolysis is the core technology to prepare the corresponding bioactive peptides, and the bioactivity of which can be significantly enhanced by optimal enzyme selection and process optimization. After multi-stage purification and functional validation, the enzymatically hydrolyzed Nereis virens peptides have been proved with multi-target bioactivities, including antioxidant activity, ACE-inhibitory activity, antitumor activity and immunomodulatory activity, etc. This paper systematically reviews the nutritional composition and current state of research status on Nereis virens, particularly focusing on the preparation methods and functional activities of the bioactive peptides. The aim is to provide a theoretical foundation for the sustainable exploitation and multi-domain applications of Nereis virens resources.

Canned marine fish are among the most common processed seafood products. They are valued for their high nutritional content, diverse flavors, long shelf life, and ease of consumption, making them highly popular with consumers. China entered relatively late into the marine fish canning industry, and its current canned marine fish production and storage processes are limited by quality deficiencies and food safety risks, hindering high-quality development. To address these shortfalls, in this study we focus on canned marine fish products and systematically compile information on commercially available products of various brands, analyze their primary processing techniques and critical control points, and identify common food safety hazards during production. Our aim is to provide a theoretical foundation and technical reference for optimizing processing techniques, thereby enhancing product quality and improving safety.

Hyperlipidemia (HP) is a common chronic metabolic disease with a rapidly increasing incidence reported in recent years. However, lipid-lowering medications are often associated with poor tolerance and numerous adverse effects. Studies have shown that dietary fiber, one of the seven major nutrients, can intervene in the onset and progression of HP through mechanisms, such as intestinal microbiota and metabolic product regulation and intestinal barrier repair. This review addresses the role of the gut microbiota balance in HP pathogenesis; analyzes the effects of different types of dietary fiber on the composition, structure, and function of the gut microbiota; and explores how dietary fiber regulates gut microbiota metabolites, particularly short-chain fatty acids and bile acids, thereby influencing lipid metabolism and inflammatory responses. Collectively, this provides a theoretical basis for the regulation of lipid metabolism disorders from the perspective of gut microbiota balance.

Proteomics, a hallmark of the post-genomic era in life sciences, is found broad application in disciplines such as food science and biomedicine. Its capacity to rapidly, accurately, and comprehensively characterize the content, composition, structural alterations, and metabolic pathways of protein or peptide biomarkers has positioned it as a powerful tool in quality assessment and authenticity verification. This study systematically outlines the proteomics workflow, encompassing extraction, separation, quantification, identification, and subsequent bioinformatics analysis. It further elaborates on the technology's utility in evaluating quality indicator products, elucidating mechanisms of quality change, assessing differential food quality, facilitating novel product development, detecting adulteration, and verifying species identity for authentication purposes. Finally, future developmental trajectories are discussed, providing a reference point for the continued integration of proteomics in food processing.

This study aimed to establish a process for preparing probiotic apricot crisps enriched with a high level of Lactiplantibacillus plantarum (L. plantarum). Three pretreatment methods, normal pressure impregnation (NPI), ultrasonic impregnation (UI), and vacuum impregnation (VI), were combined with fermentation technology. The viable count of L. plantarum in freeze-dried apricot crisps was determined to evaluate the impregnation efficiency of the different methods. Following the optimization of individual process parameters through single-factor experiments, orthogonal experiments were conducted to further optimize multiple factors, including ultrasonic power, ultrasonic time, and fermentation time. In parallel, changes in the apricot cell tissue structure were examined using scanning electron microscopy, and the total sugar, total acid, and total phenolic contents of the fermented apricot crisps were analyzed. The results indicated that UI treatment yielded a viable count of 1.0~2.0×10⁷ CFU/g, which was significantly higher than that of the vacuum and normal pressure treatment groups (P<0.05). The optimal process conditions were determined as follows: Ultrasonic power of 125 W, impregnation time of 12 min, and fermentation time of 20 h, under which the viable count of the final product was increased to 1.0~2.0×10⁸ CFU/g. Scanning electron microscopy observations revealed that ultrasonic impregnation significantly increased the porosity and pore size of apricot cell tissues, effectively promoting bacterial penetration. After fermentation, the total sugar, total acid, and total phenol contents of the apricot crisps showed significant differences compared with the control group (P<0.05). This study developed an ultrasonic-fermentation synergistic technology for preparing L. plantarum-enriched apricot crisps, providing an innovative process for developing high-activity probiotic fruit crisps. It holds important application value for enhancing the added value of apricots and promoting the development of functional snack foods.

In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed, in conjunction with principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA), and odor activity value (OAV), to systematically investigate the composition and differential distribution of volatile flavor compounds in the pileus, indusium, and stipe of dried Dictyophora rubrovolvata. The results demonstrated that a total of 151 volatile compounds were identified, encompassing 11 types of substances such as esters, terpenes, and ketones. Notable variations were observed in both the types and contents of volatile compounds across the three morphological parts. Specifically, the contributions of the indusium and stipe to the overall flavor profile were significantly greater than that of the pileus. PCA and PLS-DA analyses confirmed that the volatile flavor compounds in the three regions exhibited significant compositional differences, enabling effective differentiation. PLS-DA jointly screened 57 differential compounds with VIP>1, primarily comprising alcohols, terpenes, and hydrocarbons. Combined OAV value analysis revealed five volatile flavor compounds common to all three parts with OAV≥1 but VIP<1: (E,E)-3,5-octadien-2-one, (E,E)-2,4-nonadienal, 1-nonanol, trimethyloxazole, and 2-pentyl acetate. They were recognized as the key shared flavor substances among the three parts and serve as the core volatile flavor compounds that define the basic flavor keynote of dried Dictyophora rubrovolvata. Comparing the specific key flavor compounds with OAV≥1 and VIP>1 across different parts, the pileus contained (Z)-6-nonen-1-ol, imparting umami and grassy notes. The indusium contained trans, cis-2,6-nonadien-1-ol, 4,4-dimethyl-2-pentanone, 4,5-dichloro-2-methoxyphenol, and (Z)-6-nonen-1-ol. The first three substances could serve as key flavor compounds that distinguish indusium from other parts. The stipe contained ethyl 3-cyclohexenecarboxylate, which imparted cucumber and grassy aromas to the stem. This compound was a high-contribution component and could serve as a key flavor identifier for the stipe. The findings of this study provide a theoretical foundation for quality-oriented breeding, part-specific processing, and flavor modulation of Dictyophora rubrovolvata.

Objective: This study investigated the effects of different drying methods on the quality and microstructure of Triarrhena lutarioriparia shoots to provide a reference for their drying processing. Methods: Fresh Triarrhena lutarioriparia shoots were divided into blanched and non-blanched groups and subjected to four drying methods: hot air drying (HAD), infrared drying (IFD), heat pump drying (HPD), and vacuum freeze drying (VFD). The effects of these drying methods on the quality attributes (texture, color, total phenols, total flavonoids, DPPH radical scavenging activity, soluble sugar content, soluble protein content) and microstructure of the samples were studied. Results: Significant differences were observed in the physical properties of dried products obtained by different methods. VFD resulted in the best physical characteristics, with the lowest shrinkage rate (9.1%), hardness after rehydration (14.2 N), and the highest rehydration ratio (5.87). IFD led to the highest shrinkage rate, but its rehydration ratio and rehydrated hardness were superior to those of HAD. In terms of nutrient retention, VFD samples exhibited the highest total phenol content (8.211 mg/g), total flavonoid content (2.482 mg/g), soluble sugar content (9.960 g/100 g), soluble protein content (12.005 mg/g), and DPPH radical scavenging rate (92.77%). Nutrient preservation capacity followed the order: VFD > IFD > HPD > HAD. Among the four methods, blanched samples showed better color but inferior physical properties and nutrient retention compared to non-blanched samples. Microstructural analysis revealed that VFD samples exhibited a porous honeycomb network structure with numerous small pores, indicating well-preserved cellular morphology with minimal damage. In contrast, HAD samples suffered severe structural collapse with the most significant damage. Conclusion: VFD was the optimal drying method for high-quality dried Triarrhena lutarioriparia shoots. IFD outperformed HAD and HPD in nutrient preservation. Blanching effectively improved color preservation but reduces nutritional quality. This study wold provide valuable reference and fundamental data for further deep processing of fresh Triarrhena lutarioriparia shoots.

Potato pancakes are a regional specialty of the Zhaotong area in Yunnan Province, China. This study investigated the effects of varying concentrations of melatonin (0, 7.5, 15.0, 22.5, and 30.0 mg/kg) on the sensory quality, texture characteristics, physicochemical properties, flavor profile, and acrylamide content in potato pancakes (with 30 g of potato shreds, 200 s frying time, 220 ℃ frying temperature, and a solid-liquid ratio of 1.8 g/mL). The results revealed that the most significant improvements were observed at a melatonin concentration of 22.5 mg/kg (MT group). At this concentration, the acrylamide content was reduced to 669.74±17.24 μg/kg, yielding an inhibition rate of 35.52%, and the sensory score reached its highest value (94.60±1.52). The color difference of the MT group was 31.38±0.02, and its texture properties, including hardness (1359.17±63.57 g) and chewiness (337.30±24.83 g), were lower than those of the control group (CK). In contrast, the elasticity (0.52±0.03) and resilience (0.24±0.02) were significantly higher than those in the CK group. The cohesion and viscosity showed minimal change. Additionally, the oil content in the MT group was reduced by 13.83%, and the oxidation stability of the oil improved significantly, as indicated by the peroxide value (0.096±0.00 g/100 g), acid value (0.38±0.01 mg/g), and carbonyl value (10.83±0.15 meq/kg). Microscopic analysis of the pancake surface revealed that melatonin inhibited the gelatinization of starch, leading to the preservation of some starch granule morphology. Gas chromatography-mass spectrometry (GC-MS) analysis further demonstrated that melatonin reduced the levels of volatile flavor compounds associated with the Maillard reaction, resulting in a marked decrease in sensory flavor intensity. Overall, the addition of melatonin significantly enhanced the taste and safety of potato pancakes. Despite the reduction in flavor components, the improvement in quality reflects its positive impact, contributing to the optimization of potato-based food products.