Camel meat serves as an excellent source of high-quality protein for human consumption. However, its relatively high connective tissue content renders the meat tough and challenging to chew, diminishing consumer acceptance. This study investigated the effects of ultrasonic and papain treatment on enhancing the tenderness and overall quality of camel meat. Univariate experiments were conducted to evaluate ultrasonic time, ultrasonic power, and papain concentration, and the response surface methodology (RSM) was employed to screen for the optimal tenderization process. Furthermore, the synergistic effect of ultrasonic treatment combined with papain on camel meat quality was analyzed in this paper. The findings demonstrated that tenderness of camel meat was significantly improved (P<0.05). Specifically, the optimal tenderization conditions were as follows: A papain concentration of 120 U/mL, an ultrasound duration of 50 minutes, and an ultrasound power of 180 W. Under these optimal conditions, compared to untreated meat, the shear force and lightness (L^*) in the co-treatment group were significantly reduced (P<0.05), cooking loss decreased by 8.64%, while texture profile analysis showed significant improvements (P<0.05). Therefore, the above data indicate that the treatment significantly improved the tenderness of camel meat. Additionally, the electrophoresis results showed lighter bands at 220 and 100 kDa, indicating degradation of the myosin heavy chain and decomposition of myofibrillar proteins. And the α-helix content of myofibrillar proteins decreased from 46.21% to 29.40%, while the β-turn content decreased from 25.11% to 13.08%. Conversely, the contents of β-sheet and random coils increased.

In this study, we investigated solid-state fermentation (SSF) as a bioprocessing strategy to improve the total flavonoid yield and systematically evaluate the quality enhancement of Chenpi. Bacillus subtilis was selected as the optimal fermentation strain based on total flavonoid yield. The SSF process was systematically optimized through single-factor experiments and response surface methodology using a Box–Behnken design. Subsequently, the total flavonoid content, levels of four major flavonoid compounds (hesperidin, hesperetin, nobiletin, and tangeretin), and in vitro antioxidant activity, as evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays, were compared between fermented and non-fermented Chenpi. Results showed that the optimized fermentation conditions were as follows: Inoculation volume of 20%, liquid-to-solid ratio of 0.8:1 mL/g, temperature of 34 ℃, and fermentation time of 25 h. Under these conditions, the total flavonoid yield reached 2.22%. Compared with the non-fermented control, the total flavonoid content in fermented Chenpi increased significantly by 21.08% (22.17±1.01 vs 18.31±1.02 mg RE/g, P<0.05). The contents of all four major flavonoid compounds were significantly elevated: hesperidin (9.15% enhancement, P<0.05), hesperetin (12.43% enhancement, P<0.05), nobiletin (13.21% enhancement, P<0.01), and tangeretin (12.15% enhancement, P<0.01). Furthermore, fermentation markedly enhanced antioxidant activity, as evidenced by the significant decrease in IC₅₀ values for DPPH and ABTS⁺ radicals from 1.17 and 1.15 mg/mL to 0.83 and 0.69 mg/mL, respectively. In summary, SSF with B. subtilis is an effective method for simultaneously improving total flavonoid yield, enhancing individual flavonoid contents, and boosting antioxidant activity in Chenpi. This method provides a technical basis and shows great application potential for developing high-value Chenpi-based products.

To promote the high-value utilization of Huangshui, a byproduct of Baijiu brewing, Huangshui was used as the raw material, and the yield of crude Huangshui polysaccharide (cHSP) was used as the evaluation index. The isolation process of cHSP was optimized using single-factor experiments combined with response surface methods. Subsequently, enzymatic deproteinization was employed to prepare Huangshui polysaccharide (HSP), followed by in vitro evaluation of antioxidant and hypoglycemic activities. Furthermore, the inhibition mechanism of HSP on α-amylase was analyzed using enzyme kinetics. The results showed that the optimal ethanol precipitation conditions for cHSP were as follows: temperature of 5.8 ℃, time of 14.3 h, and ethanol volume ratio of 1:5. Under these conditions, the cHSP was 7.36±0.03 mg/mL. Activity studies in vitro indicated that HSP exhibited strong scavenging capacity against ABTS⁺, DPPH, and hydroxyl radicals, with IC₅₀ values of 3.38, 1.53, and 3.36 mg/mL, respectively. Meanwhile, the IC₅₀ values of HSP against α-glucosidase, pancreatic amylase, and α-amylase were 3.75, 2.40, and 2.08 mg/mL, respectively, indicating a potential hypoglycemic effect. Enzyme kinetic analysis showed that the inhibitory effect of HSP on α-amylase was mixed. The inhibition constant (K_I) was 4.21 mg/mL, which was lower than the inhibition constant for the enzyme-substrate complex (K_IS=8.62 mg/mL). This results suggest that HSP has a stronger affinity for free α-amylase. The findings indicate that Huangshui polysaccharide have certain antioxidant activity and excellent α-amylase inhibitory capacity, highlighting their potential applications in the development of natural antioxidants and functional foods for hypoglycemia.

To improve the drying efficiency and quality of apple slices, we applied vacuum pulsation drying technology to the apple slice drying processes and explored changes in indicators such as drying characteristics, rehydration ratio, color, vitamin C (V_C) content, and total flavonoid content under different drying temperatures (55, 60, 65, and 70 ℃), normal pressure holding times (2, 4, 6, 8, and 10 min), and vacuum holding times (5, 10, 15, 20, and 25 min). The apple slice drying time decreased with an increase in the drying temperature, increased with an increase in the normal pressure time, and first decreased and then increased with increasing vacuum holding time. The effective moisture diffusion coefficient was 1.69×10^-11~3.63×10^-11 m²/s. During the drying process, the internal temperature of the apple slices fluctuated in a stepwise manner, increasing rapidly during the normal pressure stage and then decreasing owing to heat absorption from water evaporation during the vacuum stage. The drying temperature, vacuum holding time, and normal pressure holding time had significant effects (P<0.05) on the rehydration ratio, color, total flavonoid content, and V_C content. The rehydration ratio and V_C content exhibited gradually decreasing trends with increasing drying temperatures. The comprehensive score was the highest (0.73±0.01) at a drying temperature of 60 ℃, normal pressure holding time of 2 min, and vacuum holding time of 10 min. Under these process conditions, the drying time, total flavonoid content, rehydration ratio, V_C content, and ΔΕ were 288 min, 9.21±0.48 mg/g, 2.23±0.07, 1.36±0.02 mg/g, and 24.65±1.94, respectively. This study provides a theoretical basis for optimizing the process parameters of the drying of apple slices via vacuum pulsation and aids in improving their production quality and efficiency.

This study investigated the vintage variations in volatile aroma components of Fuding gardenia-scented white tea using HS-SPME-GC-MS, sensory evaluation, and ROAV analysis. Comparative analysis was conducted on unscented tea blanks, scented tea products, and teas from different production years (2021 and 2023). A total of 492 volatile compounds were identified in both unscented blanks and scented tea, while 378 compounds were detected across different production years. VIP analysis (VIP>1, P<0.05) identified 89 decisive aroma compounds categorized as: Fruity-sweet, floral-honey sweet, floral, woody, herbal, fatty notes. ROAV>10 components including methyl anthranilate, phenethyl isovalerate, and 1-octen-3-one contributed citrusy, sweet-fruity, and rosy floral characteristics. Comparative analysis revealed 19 key differential compounds between 2021 and 2023 vintages. Methyl benzoate, phenethyl isovalerate, and methyl decanoate were characteristic of the superior 2023 vintage, imparting more intense and persistent floral-fruity notes. Ten critical markers (VIP>1, P<0.05) were identified: Methyl benzoate, 2-methylbutyrate, phenethylisovalerate, (E,E)-3,5-octadien-2-one, nonanal, trans-2,4-decadienal, linalool, β-ionone. Post-scenting gardenia-white tea exhibited greater aroma diversity and higher odor activity compared to unscented tea blanks. The 2023 vintage showed enhanced aroma activity over the 2021 batch, serving as a marker for superior quality in newer productions. These findings provide a scientific basis for quality assessment and utilization of Fuding gardenia-scented white tea.

In this study, hyperspectral imaging technology was used to achieve rapid and nondestructive detection of key quality indicators of kiwifruits, including soluble solids content, pH, firmness, and color e value. A hyperspectral imaging system was employed to capture hyperspectral images of kiwifruits, and the average spectral reflectance values from regions of interest were extracted for each sample. Simultaneously, reference values for the quality indicators were measured according to Chinese national standard methods. The original spectra were preprocessed using four methods: Second derivative, first derivative, multi-scatter calibration, and standard normal variation (SNV). Based on the full spectra, partial least-squares regression and principal component regression models were developed to predict kiwifruit quality indicators, and the optimal spectral preprocessing method was selected. To enhance model efficiency and stability, characteristic wavelengths were selected from the full spectra using a successive projections algorithm and competitive adaptive reweighted sampling (CARS). Multiple linear regression (MLR) and error back-propagation neural network models were then constructed using these selected characteristic wavelengths. Comparison of established models using the characteristic wavelengths with those utilizing the full spectra revealed that the SNV-CARS-MLR model had the best ability to assess kiwifruit quality indicators. Specifically, the prediction correlation coefficients (R_p) for soluble solids content, pH, firmness, and color e value were 0.9552, 0.8870, 0.8799, and 0.9079, respectively. The respective root mean square errors of the predictions were 0.9088, 0.0715, 2.3746, and 0.0285, and the respective residual predictive deviation (RPD) values were 3.3800, 2.0349, 2.1350 and 2.2838. All RPD values exceeded two, indicating strong model performance. Finally, pseudo-colouring was employed to input pixel information from hyperspectral images into the SNV-CARS-MLR model to visualise the distribution and compare kiwifruits of different quality grades. In conclusion, hyperspectral imaging technology enables rapid, nondestructive detection of key quality indicators in kiwifruits.

To elucidate the quality characteristics of crabapple cultivars and facilitate resource utilization, we systematically evaluated 30 crabapple varieties using multidimensional analyses. Physicochemical parameters (fruit weight, moisture content, and soluble solids content) and bioactive profiles (xanthine oxidase inhibitory activity, expressed as IC₅₀) were quantified. Antioxidant potential was assessed using three established methods: DPPH and ABTS⁺ radical scavenging capacity, and ferric ion-reducing antioxidant power. Multivariate statistical approaches, including correlation analysis, principal component analysis (PCA), and hierarchical cluster analysis, were used for data interpretation. Notably, the cultivars contained substantial levels of total phenolics (2.749~80.877 mg GAE/g DW) and flavonoids (3.522~167.312 mg RE/g DW), demonstrating strong negative correlations (P<0.05) with fruit morphometric parameters (diameter, length, and weight). These phytochemical profiles accounted for the remarkable antioxidant capacity and inhibition of xanthine oxidase. The PCA revealed that the first five principal components explained 82.570% of the total variance. Through the established quality evaluation model, cultivar '2010-6' emerged as the most promising candidate, characterized by the highest phenolic and flavonoid contents, superior antioxidant activities (0.827, 0.654, and 0.518 mmol TE/g DW), and potent xanthine oxidase inhibition (IC₅₀=2.724 mg/mL). Despite the suboptimal sugar–acid ratio (0.47~5.48), these findings position crabapples as valuable raw materials for functional food processing (such as juice and wine production) and natural bioactive compound extraction. This study establishes a scientific framework for the comprehensive quality assessment of crabapple resources, providing critical insights for varietal selection in nutraceutical development and value-added processing.

Aroma extract dilution analysis (AEDA) was employed to detect the aroma-active compounds of Maopu herbal Baijiu. The aroma-active compounds with FD≥2 were quantified through liquid-liquid extraction and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (GC-MS). The characteristic compounds were investigated via their FD values, aroma activity values (OAVs), and aroma recombination experiment. The interactions among these compounds were then investigated using the Feller additive model and S-curve. The result showed that a total of 84 aroma-active compounds were identified, mainly esters, acids, aldehydes, and terpenes. Significant differences were distinguished in the content of aroma compounds of the three herbal Baijiu (P<0.05). Furthermore, a total of 51, 53, and 54 compounds with OAV≥1 were confirmed as important aroma compounds in the three herbal Baijiu, respectively. The result revealed that ethyl hexanoate and ethyl butanoate played critical roles in the overall aroma characteristics. In addition, 3-methylbutanal, butanoic acid, hexanoic acid, ethyl 3-methylbutanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, dimethyl trisulphide, and 1,1-diethoxyethane also significantly contributed to the aroma characteristics. Further experimental results showed interactions between different compounds, including masking, addition, and synergism. For example, a masking effect occurs between ethyl hexanoate and dimethyl trisulfide, an additive effect occurs between ethyl hexanoate and ethyl 3-methylbutyrate, and a synergistic effect occurs between ethyl 3-methylbutyrate and hexanoic acid. The findings of this study can offer theoretical foundations and data-driven references for product design, flavor reconstruction, and quality enhancement in the herbal Baijiu industry.

To investigate the effects of spontaneous controlled atmosphere packaging (MAP) with 1-methylcyclopropene (1-MCP) combined with different thicknesses (0.02, 0.04 mm) of fresh-keeping bags on the browning and cold storage quality of 'Venus Golden' apple fruits, two storage methods, 1-MCP (1.0 μL/L)+MAP and MAP, were used to treat 'Venus Golden' apples, which were then stored at (0±0.5) ℃ for 60 days and 160 days. The results showed that 0.02PE, 1-MCP+0.02PE, and 1-MCP+0.04PE treatments could all slow down the speed of peel yellowing and greasiness to a certain extent, effectively inhibit peel and flesh browning, and suppress the decrease of fruit firmness, titratable acid, respiration rate, ethylene release rate, and puncture parameters (including breaking force, yield force, flesh firmness, and flesh work). Compared with the CK group, the 0.04PE treatment group made 'Venus Golden' apples more prone to browning and accelerated fruit senescence. It can be seen that 0.02PE, 1-MCP+0.02PE, and 1-MCP+0.04PE treatments can all maintain the cold storage quality of 'Venus Golden' apples, reduce the fruit browning index, and improve the fruit taste and flavor, among which the 1-MCP+0.02PE treatment has the best fresh-keeping effect on 'Venus Golden' apples, extending the fruit storage period to more than 160 days.

To investigate the effects of combined treatment with slightly acidic electrolyzed water (SAEW) and ε-polylysine hydrochloride (ε-PLH) on the refrigerated quality of largemouth bass (Micropterus salmoides) fillets, this study selected bass with a weight of 500~800 g, processed it into fillets weighing 30±3 g fillets after purification. Four treated groups were set up: Sterile purified water (CK), 50 mg/L SAEW (SAEW), 0.3% ε-PLH (PLH), and a mixture of 50 mg/L SAEW and 0.3% ε-PLH (MIX). Fillets were soaked in the solutions at a 1:5 (w/v) ratio for 15 minutes, drip dried, sealed in PVC bags, and stored at 4 ℃. Microbial, physicochemical, and sensory evaluations were done regularly. Results indicated that by day 12 of storage, the total bacterial count in the MIX group (6.58 lg CFU/g) remained below the maximum safety limit (7.00 lg CFU/g) stipulated by International Commission on Microbiological Specifications for Foods (ICMSF), while the CK, SAEW, and PLH groups exceeded this limit by 8, 12, and 12 day, respectively. The MIX group exhibited significantly lower volatile basic nitrogen (TVB-N) content (13.42 mg/100 g) and thiobarbituric acid (TBA) value (0.55 mg/kg) compared to individual treatment groups (P<0.05), along with the slowest pH increase (7.10). Microbial diversity analysis revealed that the relative abundance of the spoilage bacterium Pseudomonas in the MIX group (78%) was significantly lower than that in the CK group (85%) (P<0.05). Additionally, the MIX group demonstrated superior color stability (only a 6.9% decrease in L^* value and minimal change in a^* value) and texture properties (70% hardness retention) compared to individual treatments. Sensory evaluation confirmed that the MIX group maintained higher acceptability even on day 12 of storage. In conclusion, the combination of SAEW and ε-PLH effectively delayed quality deterioration in refrigerated Micropterus salmoides fillets, offering a valuable reference for processing and marketing freshwater fish ready-to-cook products in China.