This study established an optimized ultrasound-assisted deep eutectic solvent (DES) extraction method for polysaccharides from Pleioblastus amarus (Keng) Keng f. shoots and systematically evaluated their structural characteristics and in vitro bioactivities. Using a choline chloride-lactic acid DES system (molar ratio 1:3) under optimized conditions (liquid-solid ratio 30:1 mL/g, ultrasound time 40 min, power 75 W, temperature 40 ℃), a polysaccharide yield of 12.73% was achieved. Structural characterization indicated the extracted polysaccharides had a weight-average molecular weight of 381.52 kDa, composed primarily of arabinose, galactose and glucose, with characteristic polysaccharide functional groups and an amorphous, honeycomb-like porous morphology. In vitro bioactivity assays demonstrated that the polysaccharides from bitter bamboo shoots possess excellent antioxidant capacity, with IC₅₀ values of 0.51 mg/mL (DPPH radical scavenging capacity), 1.80 mg/mL (ABTS⁺ radical scavenging capacity), and 0.86 mg/mL (ferric reducing antioxidant power). The polysaccharides also exhibited potential for lowering blood lipids and blood glucose. At a concentration of 2 mg/mL, the α-amylase inhibition rate was 36.6%. And at 3 mg/mL, the binding rates of bitter bamboo shoot polysaccharides to sodium taurocholate and sodium glycocholate were 52.10% and 46.18%, respectively. Furthermore, the polysaccharides showed inhibitory effects against Bacillus subtilis, Escherichia coli, and Staphylococcus aureus, with inhibition zone diameters exceeding 10 mm. This study provides theoretical foundations for optimizing extraction and developing functional applications of Pleioblastus amarus (Keng) Keng f. shoot polysaccharides.

To explore a drying technique tailored to the characteristics of crisp plum preserves, this study systematically compared the effects of four drying methods—hot-air drying at constant temperature (HD), hot-air drying with variable temperature (VHD), hot-air-vacuum-hot-air drying (CD), and vacuum freeze drying (VFD)—on the drying characteristics, sensory quality, physicochemical properties, and antioxidant activity of the preserves. Additionally, a comprehensive analysis of the correlations between various indicators was conducted. The results indicated that all drying rates followed a pattern of initial increase followed by decrease, with the drying durations for the HD, VHD, CD, and VFD groups being 15, 17, 16 and 23 h, respectively. Within the first 9 h, the drying rate of the VFD group was lower than that of the HD, VHD, and CD groups. However, from 11 h onwards, the drying rate of the VFD group exceeded that of the other three groups. In sensory evaluation, the VHD group achieved the highest score (79.60 points), while the VFD group obtained the lowest (73.20 points). The L^*, a^*, and b^* values of the VFD group were significantly higher than those of the other treatment groups (P<0.05), no significant differences were observed in textural properties or shrinkage rate between the VFD and VHD groups (P>0.05). Regarding physicochemical properties, the VHD group contained the highest level of free amino acids (0.7105 g/100 g). Its contents of total sugar, total phenols, flavonoids and vitamin C were significantly higher than those in other hot-air drying groups (P<0.05), at 375.53, 2.10, 10.29 mg/g, and 2.20 mg/100 g, respectively. The VFD group showed the strongest antioxidant activity, with a FRAP value of 50.36 μmol Fe²⁺/g, a hydroxyl radical scavenging rate of 45.04%, and both ABTS⁺ and DPPH free radical scavenging rates exceeded 80%. The VHD group ranked second, with the corresponding indicators being 35.73 μmol Fe²⁺/g (FRAP), 41.75% (hydroxyl radical scavenging rate), 77.29% (ABTS⁺ free radical scavenging rates), and 67.37% (DPPH free radical scavenging rates), respectively. Correlation analysis demonstrated that the total sensory evaluation score was significantly negatively correlated with L^*, a^*, and b^* values (P<0.05). The hardness of the preserves was highly significantly negatively correlated with the contents of total sugar, total phenols, and flavonoids (P<0.01), while antioxidant indicators were significantly positively correlated with these three components (P<0.05). Additionally, free amino acid content was significantly negatively correlated with a^* (r=−0.58, P<0.05) and vitamin C content (r=−0.70, P<0.05). Considering comprehensive indicators and economic costs, VHD would be more suitable for the production of crisp plum preserves, providing a reference for enhancing their industrial efficiency and quality.

To address the current issues of high consumption of organic solvent and prolonged extraction time inherent in the two-step method involving enzymes and ultrasound for efficient extraction of saponins from Xanthoceras sorbifolium leaves. A specific strain of black aspergillus fungus from humus soil was selectively isolated in this study. Based on the ethanol tolerance characteristics of the mixed enzymes obtained after fermentation, a one-step method using ultrasonication-enzyme-ethanol extraction process for saponins from Xanthoceras sorbifolium leaves was designed and compared with the ultrasonication-assisted enzymatic extraction (two-step method). The optimized conditions through single factor and response surface experiments were employed to analyze samples using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FT-IR), and X-ray diffraction (XRD) to characterize and analyze the structural features of the Xanthoceras sorbifolium leaf residue. As a results, the ethanol-tolerant cellulase mixed enzyme secreted by this strain, exhibiting an endoglucanase activity of 254±0.05 U/mL, which was demonstrated remarkable stability in 40% ethanol, with relative enzyme activities of β-glucosidase and xylanase retained at 78.67%±0.25% and 55.34%±4.00%, respectively. Importantly, the mixed enzyme does not contain ochratoxin, ensuring high safety. Under optimal conditions (ultrasonic temperature 55 ℃, power 300 W, ethanol concentration 40%, time 30 min) with mixed enzyme as a solution and anhydrous ethanol as a solvent, the response surface experiments revealed that saponin yield reached 14.98%±0.08%, representing a 101.89% increase compared to ultrasonic ethanol extraction (7.42%±0.23%). Furthermore, ethanol consumption was reduced by 30% relative to the two-step method, while saponin yield improved by 59% (9.42%±0.04%). UPLC-Q-TOF MS analysis confirmed that the saponin composition unchanged remained from one-step method and showing a significant increase in content compared to the two step method. Besides, SEM, FT-IR and XRD further confirmed the effectiveness of one-step method, inducing more substantial material degradation than the two-step method, more pronounced disruption of O-H, C=C and C-O-C bonds and complete degradation of amorphous regions. This one-step method combined the advantages of high saponin yield, low solvent consumption, mild operating conditions, and environmental friendliness, providing a novel solution for the green and efficient extraction of saponins from Xanthoceras sorbifolium leaves and offering valuable insight for the extraction of other natural active compounds.

Per- and polyfluoroalkyl substances (PFAS) in food packaging paper were strictly regulated due to their high toxicity and migration risks. This study aimed to systematically assess the fluoride content levels in food packaging paper and analyze their possible sources in raw and auxiliary materials. The total fluorine (TF), total organic fluorine (TOF), and extractable organic fluorine (EOF) in 26 commercial paper packaging materials and 65 raw and auxiliary materials for papermaking were quantitatively analyzed using the oxygen bomb combustion-ion selective electrode method and online combustion-ion chromatography. The results showed that the total fluorine and extractable organic fluorine contents in the 10 types of greaseproof paper were 330.15~1099.49 mg/kg and 39.20~101.83 mg/kg, respectively, and those in the 16 types of unprocessed raw paper were 15.33~121.03 mg/kg and 0~2.87 mg/kg, respectively. The total fluorine content in mineral fillers such as talc and bentonite used in food packaging paper was 174.03~688.20 mg/kg, which was much higher than that in other auxiliary materials and was the main source of fluorides in food contact paper. Most sizing agents, fungicides and other chemical additives had low levels of total fluorine content, ranging from 20.11 to 31.41 mg/kg. This study provides a research reference for the control of fluorides in food packaging paper.

This study investigated the differences in meat quality, nutritional composition, and myofibrillar protein (MP) characteristics of Wanxi white geese across different ages (120, 180, and 365 days old), different muscle parts (breast and leg muscles), and different genders. The results showed that with increasing age, shear force significantly increased (reaching 46.5 N in 365-day-old leg muscle, P<0.05), while meat color lightness (L^*) and redness (a^*) values increased, and tenderness, protein, and fat content showed a decreasing trend. Leg muscles exhibited significantly higher water-holding capacity (up to 76.74%) and pH than breast muscles (P<0.05). Meat from male geese showed better lightness but lower water-holding capacity compared to females. Nutritional analysis revealed that the total free amino acid content peaked at 120 days old (alanine: 235.24 µg/g, glutamic acid: 141.62 µg/g), with umami amino acids being prominent. Fatty acid composition was dominated by monounsaturated fatty acids (up to 53.38%), and the polyunsaturated to saturated fatty acid ratio (PUFA/SFA) ranged from 0.47 to 0.53. The 120-day-old geese exhibited the highest unsaturated fatty acid content and superior nutritional value. Regarding MP functional properties, increasing age significantly enhanced MP concentration, surface hydrophobicity (up to 48.65 µg/g), gel water retention (89.03%), and emulsifying activity (0.067 m²/mg, P<0.05). Solubility peaked at 180 days old (45.74%) before declining. Leg muscle MP demonstrated significantly superior gel hardness (9159.7 N) and emulsifying stability (18.31) compared to breast muscle MP (P<0.05). MP from male geese had higher surface hydrophobicity but lower gel strength and emulsifying activity than females (P<0.05). These findings provide a theoretical basis for assessing the processing suitability of Wanxi White geese meat and developing differentiated products.

To investigate the quality changes of edible cassava flour at different stages of harvesting (from August to December), this study selected three types of edible cassava flour (SC205, GR891, and SC9) prepared from samples obtained at different period of growth, and measured their nutrient content and processing characteristics. In addition, this study conducted correlation analysis and cluster analysis, and assessed the suitability of the flours for processed food products. The results revealed that the nutrient contents and processing characteristics of the three cassava flours showed different trends with an extension of the growing period. Specifically, SC9 cassava flour had the highest starch content and the lowest crude fiber content in November (77.63% and 0.70%, respectively), whereas GR891 cassava flour had the highest protein content in September, reaching 5.26%. Among the three types of edible cassava flour, the SC9 type showed the best performance in terms of bulk density, water absorption capacity, oil absorption capacity, solubility, swelling capacity, light transmittance, and freeze-thaw stability (expressed in terms of water separation rate) under the following conditions: Bulk density peaked at 0.78 g/mL in November, water absorption capacity was highest at 127.36% in October, oil absorption capacity reached a maximum of 3.20 mL/g in November, solubility was optimal at 46.25% in December at 85 ℃, swelling capacity was highest at 27.27% in October at 95 ℃, light transmittance peaked at 13.10% in November, and the best water separation rate (37.23%) was obtained in December. There were varying degrees of correlation between the nutrient content and processing characteristics of the three types of cassava flour, which were classified into four groups at different growth periods based on cluster analysis, whereas nutrient contents and processing characteristics were classified into three groups. Furthermore, this study examined the suitability of cassava flour at different growth periods for food processing, and established that this flour has a potentially broad range of applications, including in the production of staple foods, snacks, and instant foods. This study will provide a theoretical basis for determining the optimal harvest time of cassava and developing diverse cassava-based products.

To investigate the deep-processing suitability of the same Lentinus edodes cultivar ('Shenxiang 1513') from different geographical origins (Suizhou, Hubei and Qingyuan, Zhejiang, China), aqueous extracts were prepared using three distinct extraction methods: Hot water extraction, ultrasonic-assisted hot water extraction, and microwave-assisted hot water extraction (designated as HH, HU, HM for Hubei samples and ZH, ZU, ZM for Zhejiang samples, respectively). The physicochemical properties and structural characteristics of these extracts were systematically analyzed using high-performance liquid chromatography, ultraviolet spectroscopy, and fourier-transform infrared spectroscopy. The results demonstrated that the polysaccharide content of the six aqueous extracts ranged from 37.44% to 53.17%, while the protein content ranged from 14.70% to 27.03%. Notably, both HH and ZH exhibited higher polysaccharide and protein contents compared to the other extraction methods. Furthermore, the protein content of Zhejiang-derived extracts consistently surpassed that of the extracts from Hubei. Additionally, HU and ZM showed relatively higher ash contents among all tested samples. FTIR spectra confirmed the presence of polysaccharide-specific peaks (O-H, C-H) and protein-specific peaks (N-H) in all extracts. Amino acid analysis revealed complete profiles with glutamic acid dominant, ZM had the highest total amino acid content while HH had the lowest, with HU showed elevated individual amino acid levels compared to HH and HM, while ZM surpassed ZH and ZU. Molecular weight analysis revealed a trimodal distribution for the water extract of Hubei-sourced L. edodes, while the Zhejiang-sourced extract exhibited a bimodal distribution. Monosaccharide composition analysis demonstrated that all extracts consisted of mannose, glucosamine hydrochloride, galactose, and glucose, with glucose content exceeded 90%, both ultrasonic and microwave treatments significantly increased the monosaccharide content. In conclusion, significant differences in physicochemical and structural properties were observed among the aqueous extracts of L. edodes from different regions under varying extraction methods, for optimal extraction of bioactive compounds from aqueous extracts, hot water extraction proved to be the most effective method for both geographical origins. However, to obtain extracts with higher amino acid content, ultrasonic-assisted hot water extraction was preferable for Hubei-derived samples, while microwave-assisted hot water extraction yielded superior results for Zhejiang-sourced specimens. These findings provide a theoretical foundation for evaluating the deep-processing suitability of L. edodes and support the precise development of future health foods using region-specific extracts as functional ingredients.

To evaluate the quality of Guizhou export black tea and establish a comprehensive quality evaluation system, this study analyzed 21 Guizhou export black tea samples based on sensory evaluation and physical and chemical index determinations. Core indicators were identified through correlation, principal component, and cluster analyses. The entropy weight method was then used to determine their values and weights, ultimately constructing a quality evaluation system for export black tea. Results revealed that Guizhou export black tea had certain distinctive sensory characteristics. Specifically, Congou Black Tea was found to be characterized by its sweet and mellow taste with a flowery and fruity aroma, whereas Broken Black Tea had a distinct heavy and mellow flavor accompanied by bright red liquor. Based on analyses, this study obtained average values of 6.20%, 5.71%, 63.63%, and 37.33% for the moisture content, total ash, water-soluble ash ratio, and water extract of export black teas, respectively, all of which comply with both domestic and international standards. However, at 8.45%, the mean tea polyphenols content determined in this study falls below the standard limit of 9%. Moreover, strong correlations were detected between the physical and chemical indicators, and based on principal component analysis, three major components were identified with a cumulative variance contribution of 70.686%. In addition, six core quality indicators were screened out, tea polyphenols, theaflavins, water-soluble ash ratio, moisture content, water extract, and total ash, among which, water-soluble ash ratio (22.078%), moisture content (19.267%), and total ash (18.428%) emerged as key factors determining the quality of Guizhou export black tea. This comprehensive evaluation enabled the establishment that Guizhou Congou Black Tea had a significantly better quality compared to Brocken Black Tea. Consistent with the results of sensory evaluation, the following quality ranking for the different tea types was obtained: Spiral (CS)>long-shape (CL)>curly (CC)>fanning (BF)>broken (BB). These findings will provide a scientific reference for the quality control of export black tea in Guizhou.

To investigate the differences in metabolic profile characteristics of Thlaspi arvense seeds between Shandong and Gansu, this study employed an integrated analysis approach combining metabolomics and lipidomics. Two superior materials from Gansu (GS) and Shandong (SD), screened from five Thlaspi arvense resources collected from different regions in China, were subjected to identification and comparative analysis of their seed metabolic profile characteristics. Untargeted analysis had detected 645 metabolites, dominated by lipids/lipid-like molecules, phenylpropanoids/polyketides, and organic acid derivatives. Targeted lipidomics had identified 1133 lipid species, primarily glycerolipids, glycerophospholipids, and glycolipids, with triacylglycerols (TG) as the core component. Through principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and metabolic pathway analysis, 21 differentially accumulated metabolites and 112 differentially accumulated lipids have been identified (OPLS-DA VIP>1, P value<0.05, FC>1 or <1). GS pennycress showed significantly upregulated lipid accumulation, enriching medium- to long-chain unsaturated fatty acids and demonstrating broader improvement potential in TG biosynthesis. By contrast, SD pennycress prioritized the accumulation of medicinal secondary metabolites (e.g., tannins, alkaloids), consistent with KEGG enrichment results. This study therefore provides critical insights for the functional food development and genetic improvement of pennycress seeds.

To investigate the characteristic flavor profiles of cascara tea produced via different initial processing methods, the volatile compounds of three primary-processed samples were analyzed using gas chromatography–ion mobility spectrometry (GC-IMS) and headspace solid phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). The relative odor activity value (ROAV), in combination with chemometric analyses, was employed to evaluate differences in flavor quality among the samples. The results showed that a total of 104 volatile organic compounds (VOCs) were identified in the three Cascara Tea samples using GC-IMS, mainly including alcohols, ketones, esters, and aldehydes. Using HS-SPME-GC-MS, a total of 55 volatile organic compounds (VOCs) were identified. Specifically, 45 VOCs were detected in the dry processing sample (CX), 48 in the honey processing sample (FY), and 48 in the wet processing sample (GT). Ketones and aldehydes were the predominant aroma compounds, followed by alcohols and esters. Principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) revealed that the three Cascara Tea samples produced by different primary processing methods exhibited distinct differences in their compositions and concentrations of volatile compounds. The flavor profile of the CX sample was primarily associated with methyl propanoate, 2-butanone, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and 2,4-dihydroxy-2,5-dimethyl-3(2H)-furan-3-one. In contrast, the FY sample showed strong correlations with compounds such as (E)-2-decenal, butyl propanoate, furfural and 5-(acetoxymethyl)-2-furaldehyde. Meanwhile, GT sample was most strongly correlated with hexyl acetate, 2-octanone, geranyl acetone and dodecanoic acid. Based on the variable importance in projection (VIP) values from the PLS-DA model and the relative odor activity value (ROAV), seven key aroma markers were identified: (E)-2-decenal, 1-hexanol, 3-methylbutanal, butyl acetate, ethyl heptanoate, 2-furfurylthiol and 2,4-dihydroxy-2,5-dimethyl-3(2H)-furan-3-one. Aroma profile analysis indicated that the aroma characteristics of cascara tea varied among different primary processing methods. The GT sample was characterized by more pronounced acidic, spicy, nutty, and roasted notes, whereas the FY sample displayed a distinctive floral aroma. The CX sample, on the other hand, exhibited stronger nutty and roasted characteristics. This study provides a scientific reference for raw material selection and evaluation and optimization of the flavor quality of cascara tea during primary processing.