This study employed response surface methodology to optimize the preparation process of phosphorylated chicory polysaccharide iron. It characterized the structure of the composite using Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), and scanning electron microscopy (SEM). Through simulated artificial gastrointestinal fluid digestion experiments, sucrase hydrolysis experiments, and mucin-binding capacity assays, the in vitro digestive characteristics of phosphorylated chicory polysaccharide iron were systematically analyzed. The results indicated that the optimal reaction conditions were a reaction time of 1.1 h, a reaction temperature of 64 ℃, and a pH of 10. Under these conditions, the iron content of the prepared phosphorylated chicory polysaccharide iron reached 26.97%±0.25%. Infrared spectroscopy of phosphorized chicory polysaccharide iron showed that the O-H and C=O groups in the phosphorized chicory polysaccharide coordinate with Fe³⁺. XPS confirmed that iron was introduced into the phosphorized polysaccharide in the trivalent state (Fe³⁺). SEM observation revealed that the composite morphology was a dense layered structure. In vitro gastrointestinal digestion results showed that the iron retention rate in gastric fluid was >97% after 24 hours, while in the simulated intestinal environment containing mucin and sucrase, 59% was released after 7 hours, with a cumulative release rate of 74.5%±0.5% after 24 hours. This study provides a theoretical basis for the high-value utilization of chicory polysaccharide resources and the development of polysaccharide iron supplements.

Exploring the xanthine oxidase (XOD) inhibitory peptide from Chlorella pyrenoidosa could provide a scientific basis for hyperuricemia prevention and treatment strategies, and promote the comprehensive utilization of microalgal protein resources. In this study, Chlorella pyrenoidosa was used as the raw material to extract proteins. With the XOD inhibition rate and the degree of hydrolysis (DH) as evaluation indicators, the optimal enzymatic hydrolysis conditions were optimized through single-factor and response surface experiments. Based on this, further analysis of XOD inhibitory peptide was conducted. The results showed that papain was the most suitable protease, and the optimal enzymatic hydrolysis conditions were pH7.0, hydrolysis temperature 48.0 ℃, hydrolysis time 4.0 h, enzyme dosage 2000 U/g, and substrate concentration 10 mg/mL. Under these conditions, the theoretical inhibition rate was 73.78%, and the actual inhibition rate reached 71.56%±0.51%. The amino acid composition of Chlorella pyrenoidosa XOD inhibitory peptide was reasonable, with essential amino acids, hydrophobic amino acids, and basic amino acids accounting for 43.17%, 45.07%, and 14.15% of the total, respectively. Additionally, they exhibited moderate stability under gastrointestinal digestion conditions, but their inhibitory activity decreased significantly under high temperature or strong acid/alkaline conditions. They were also relatively sensitive to metal ions such as Fe²⁺, Fe³⁺, Cu²⁺ and Mg²⁺. The relative molecular mass mainly concentrated below 1 kDa, and the ultrafiltered fraction with a molecular weight <3 kDa showed the highest XOD inhibitory activity, with an IC₅₀ of (5.23±0.68) mg/mL. This study provides a theoretical reference for the development and utilization of food-derived uric acid-lowering peptides.

In this study, lard, whey protein, sucrose fatty acid ester, and glucose syrup were employed as raw materials to optimize the preparation of powdered fat through orthogonal experimental design, with encapsulation efficiency as the evaluation index. The effect of powdered fat on the physicochemical properties of dumpling wrappers were systematically investigated. The results demonstrated that the powdered fat prepared under optimized conditions exhibited an embedding rate of 85.36% with uniform particle distribution. The incorporation of powdered fat gradually reduced the hardness and tensile strength of the dumpling wrappers, while the tensile distance reached a maximum value of 135.51 mm at a 4% addition level. According to the rheological study, the dumpling wrappers' energy storage modulus and loss modulus peaked at 4% powdered fat (87314 Pa and 46281 Pa, respectively). The incorporation of powdered fat initially reduced moisture mobility in dumpling wrappers, followed by a subsequent increase. Scanning electron microscopy (SEM) revealed that at a 4% powdered fat concentration, the dumpling wrappers formed a compact and continuous gluten network structure. However, this structural integrity was compromised at higher concentrations. Therefore, an appropriate addition of powdered fat can enhance the sensory qualities of dumpling wrappers while stabilizing the gluten network. These results provide a theoretical basis for improving dumpling wrappers quality.

To investigate the changes in nutritional characteristics of Amanita caesarea under different drying treatments, in this study, we used fresh A. caesarea as raw material and subjected them to three drying methods: vacuum freeze drying, hot air drying, and natural sun drying. The 10 kinds of minerals, 18 kinds of amino acids, volatile substances, fatty acids, crude protein, total sugar, crude fat, crude fiber, ash and riboflavin in Amanita caesarea after different drying treatments were analyzed by atomic absorption spectrophotometry, high performance liquid chromatography, gas chromatography-mass spectrometry, gas chromatography, Coomassie brilliant blue method, phenol-sulfuric acid method, Soxhlet extraction method, acid-base hydrolysis method of fiber analyzer, determination method of total ash in food and fluorescence spectrophotometry. The results showed that vacuum freeze drying yielded the highest levels of crude protein, total sugar, and riboflavin, different drying methods had a significant impact on riboflavin content, while their effects on crude fat, crude fiber, and ash were relatively small. The mineral calcium (Ca) content was highest in hot air drying, whereas iron (Fe), sodium (Na), magnesium (Mg), zinc (Zn), and manganese (Mn) were highest in vacuum freeze drying. The total amino acid content, amino acid score, and essential amino acid index were ranked as follows: vacuum freeze drying>natural sun drying>hot air drying. The number of volatile compounds was highest in vacuum freeze drying, followed by natural sun drying and hot air drying. The types and contents of fatty acids were vacuum freeze drying>natural sun drying>hot air drying. Based on the above three drying methods, it could be seen that vacuum freeze drying had the best retention effect on the types and contents of nutritional in A. caesarea, followed by natural sun drying and hot air drying. Therefore, vacuum freeze drying was more suitable for drying A. caesarea. This study provides a theoretical basis for more scientific and rational drying of A. caesarea and other edible fungi by investigating the retention basic nutrients and volatile substances under three different drying treatments.

To investigate the impact of compound microbial fermentation on Gastrodia elata quality (fermented liquid), providing a theoretical foundation for its industrial deep processing. Gastrodia elata was fermented using a compound microbial consortium (Lactobacillus plantarum, Acetobacter pasteurianus, and Wickerhamomyces anomalus, FJ group), with unfermented (CK) and enzymatically hydrolyzed (MJ) groups as controls. Physicochemical properties (total acidity, pH, etc.) were assessed. HPLC analyzed gastrodin, p-hydroxybenzyl alcohol, determined total phenols, and total flavonoids, evaluated their antioxidant and hypoglycemic activities. Volatile compounds and differential metabolites were identified using SPME-GC-MS. Sensory evaluation assessed overall quality and flavor. The results showed that compared to CK, FJ significantly increased total acidity (2.6-fold), decreased pH, and elevated the content of crude polysaccharides (247.65±16.10 mg/g) and ethanol (0.54%vol±0.02%vol). MJ showed minimal physicochemical changes except in polysaccharides. HPLC revealed that microbial fermentation enhanced the production of bioactive compounds (gastrodin, p-hydroxybenzyl alcohol), significantly increased total phenols (promoted 29.45% vs. CK), total flavonoids (promoted 44.08% vs. CK), antioxidant activity, and hypoglycemic activity (FJ>MJ>CK). SPME-GC-MS identified increased alcohols, acids, and esters in FJ, with characteristic differential metabolites including 3-penten-2-one, isoamyl alcohol, phenethyl alcohol, and ethyl acetate. Sensory evaluation confirmed improved quality, imparting distinct alcoholic and sweet notes. These results provide that compound microbial fermentation effectively enhances the bioactive components, functional properties, and sensory quality of Gastrodia elata, offering valuable insights for developing functional foods and advancing its industrial processing.

This study focused on 14 edible fungi species—including Flammulina velutipes, Volvariella volvacea, Pleurotus ostreatus, Lyophyllum decastes, Agrocybe cylindracea, Lentinula edodes, Phallus indusiatus, etc. The ash content, protein content, crude polysaccharide content, amino acid composition and content of these edible fungi were systematically determined and analyzed. The volatile flavor substances were analyzed using HS-SPME/GC-MS, while the non-volatile flavor components such as free amino acids and 5'-nucleotides were also evaluated. The results showed that among the 14 edible fungi, the protein content of Agrocybe cylindracea was the highest, reaching 40.12 g/100 g, the ash content of Volvariella volvacea was significantly higher than that of other species (P<0.05). Agaricus subrufescens contained the highest polysaccharide content, reaching 11.77 g/100 g. More than 150 volatile substances were detected, with 60 kinds of volatile components being the richest in Tricholoma matsutake, and the key flavor substances of 14 edible fungi were mainly alcohols and aldehydes, including 1-octen-3-ol and isovaleraldehyde. The results of the determination of non-volatile substances showed that the total content of flavor nucleotides ranged widely, with the highest total content in Volvariella volvacea, followed by Agaricus bisporus, Tricholoma matsutake and Pleurotus ostreatus, with contents of 3.45, 2.50, 2.42 and 2.35 mg/g respectively, all categorized as medium levels. Agaricus bisporus had the highest Glu content, and its equivalent umami concentration (EUC) reached 1142.12 g MSG/100 g, belonging to the top umami grade. The main organic acid was succinic acid, which had the highest content in Volvariella volvacea, Agrocybe cylindracea and Agaricus subrufescens. Principal component analysis (PCA) and cluster analysis indicated that there were significant differences in the nutritional and flavor components of different edible fungi. Volvariella volvacea, Agrocybe cylindracea and Agaricus bisporus formed independent clusters due to their unique nutrient compositions. This study revealed the nutritional composition and flavor characteristics of different edible fungi through multi-faceted analysis, providing a theoretical basis for the development of high-value-added products and functional food design.

To investigate the influence of lemongrass extract on the fishy odor of Yellow River carp, this study focused on the fishy smell value and thiobarbituric acid (TBA) and sensory score as evaluation indicators to optimize the deodorization process. Using the electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) technology, combined with orthogonal partial least squares discriminant analysis, the volatile components before and after deodorization were analyzed. The results showed that under the conditions of LE concentration of 1.5%, material-liquid ratio of 1:5 (g:mL), and soaking time of 46 min, the fishy degree value and TBA value were the lowest, which were 1.248 points and 0.264 mg MDA/kg respectively. Electronic nose analysis showed that LE treatment had an inhibitory effect on fishy substances containing sulfur, alcohol, aldehydes and ketones. A total of 42 volatile flavor substances were identified by GC-IMS. Among them, the content of aldehyde compounds was the highest before deodorization, and it was significantly reduced by 76.62% after deodorization treatment. By using the relative odor activity value and the variable projection importance factor, the characteristic compounds of carp before deodorization were screened out as valeraldehyde, butyraldehyde, heptanaldehyde, propionaldehyde, 1-hexaldehyde-M, and 1-hexaldehyde-D. After deodorization treatment, the main characteristic aroma compounds were acetone and ethyl acetate, which could bring pleasant fruity and floral flavors to the fish body. In conclusion, lemongrass extract can effectively reduce the characteristic fishy smell of Yellow River carp and improve its overall flavor quality, providing a certain theoretical basis for its industrial application in aquatic product processing in the future.

Thirteen commercially available fermented rice cakes were selected to assess their quality. We evaluated the color, specific volume, texture, and volatile flavor compounds. The differences and correlations among these indicators were also investigated. Furthermore, a comprehensive evaluation was conducted using principal component analysis (PCA) to identify key indices representing overall quality. The results showed that 13 commercially available fermented rice cakes exhibited variations in specific volume, color, texture, types and contents of volatile flavor substances, and sensory characteristics. In the correlation analysis between specific volume, color index, and sensory evaluation indice: rice white color was significantly negatively correlated with b^* value (P<0.05), and extremely significantly positively correlated with L^* value and specific volume (P<0.01). In the correlation analysis between texture and sensory evaluation indices: moderate stickiness and uniform air pores were significantly correlated with adhesiveness, cohesiveness, springiness, gumminess, and chewiness (P<0.05). In the correlation analysis between flavor substances and sensory evaluation indices: isoamyl alcohol and phenylethanol were extremely significantly positively correlated with fermented flavor (P<0.01), and isoamyl alcohol was significantly positively correlated with cereal flavor (P<0.05). Through principal component analysis, four principal components were ultimately identified with a cumulative variance contribution rate of 91.166%, namely cohesiveness, viscosity, isoamyl alcohol content, and b^* value, which could serve as core quality indicators for fermented rice cake and characterize the overall quality characteristics of fermented rice cake.

In order to systematically explore the slated noodle-making suitability of various wheat varieties, twenty-three varieties of wheat predominantly cultivated in Huang-Huai winter wheat region were selected and their grain qualities, flour physicochemical properties, pasting and mixing properties, as well as the resultant white-salt noodles quality were comprehensively evaluated using the multiple statistical methods like correlation analysis, principal component analysis, and cluster analysis. The results showed that there were significant differences in hardness index, wet gluten contents and damaged starch contents, viscosity and breakdown value, and the corresponding dough’s stabilization time and weakening degree among different varieties of wheat. Likewise, the variation coefficients among these quality indexes also showed obvious differences. Correlation analysis indicated that kernel hardness, flour protein contents, wet gluten contents, and water absorption exhibited significant positive correlations (P<0.05) with the sensory quality of white salt noodles. Principal component analysis showed that the evaluation index of wheat grain quality could be dimensionally reduced by five principal component factors, with a cumulative contribution rate of 75.097%, which could be used to explain most information of original variables, among which the first principal component (reflecting flour quality and mixing characteristics) and the second principal component (reflecting wheat grain quality and gelatinization characteristics) played a major role in wheat variety evaluation. Combined with the results of cluster analysis, 23 wheat varieties could be divided into 4 categories. Among these, the white salt noodles made by the second wheat variety had moderate hardness, chewiness, and gumminess, the lowest cooking loss rate and the highest sensory score, underscoring its suitability for making white salt noodles. The second type of wheat varieties specifically included: Zhengyumai 16, Zhoumai 36, Weilong 169, Zhengmai 179, Zhengmai 103, Yubao No.1 and Kaimai 21, and their variety index thresholds were as follows: protein content 10.85%~12.93%, peak viscosity 2262.00~2748.00 cP, minimum viscosity 1406.00~2021.00 cP, stability time 1.5~4.7 min, hardness 2812.00~4012.00 g, chewiness 1878~2588 g and cooking loss rate 3.31%~5.36%.