By-products generated throughout the entire pear (Pyrus spp.) industrial chain, including peels, branches, leaves, and unripe fruits, are abundant sources of high-value bioactive components. Current research indicates that bioactive compounds such as phenolics, triterpenoids, and arbutin exhibit significant "spatiotemporal heterogeneity", characterized by considerably higher concentrations in peels, branches, leaves, and unripe fruits compared to mature pulp. This distribution pattern underscores the superiority of these by-products as raw materials for extraction. Regarding extraction techniques, while traditional organic solvent extraction is well-established, its application is constrained by issues of solvent residues and environmental toxicity. A comparative analysis reveals that green, efficient extraction technologies offer a promising solution to overcome the limitations of traditional methods regarding mass transfer efficiency and solvent residues. These technologies represent a critical pathway for the valorization of pear processing by-products, provided that extraction strategies are flexibly selected based on the physical characteristics of the raw materials and the stability of the target components. Bioactive components from pears possess immense development potential in the fields of skin-whitening cosmetics and gut health-promoting foods. However, future research should prioritize multi-scale industrial validation, artificial intelligence-driven multi-objective process optimization, and the in-depth elucidation of synergistic interactions among components, aiming to advance the comprehensive, high-value utilization of pear resources.

To overcome the insufficient nutritional density of plant-based protein emulsions owing to their low protein content, this study utilized fresh walnuts as raw material to develop a high-protein fresh walnut emulsion (FWE). The effects of monoglycerides and diglycerides (MG/DG) on emulsion stability and structural properties were systematically investigated. Multidimensional analyses, including rheological properties, interfacial tension, and microstructural characterization revealed that MG/DG formed a dense interfacial film at the oil-water interface through hydrogen bonding and hydrophobic interactions, thereby significantly enhancing FWE stability. After adding 0.5% MG/DG, the emulsion exhibited the smallest particle size and lowest interfacial tension, while rheological data indicated optimal network structure strength and stability. However, excessive MG/DG addition (0.6%) induced over-aggregation of MG/DG molecules, which competed for interfacial adsorption and consequently compromised the integrity of the interfacial film. This study elucidates the stabilization mechanism of MG/DG in high-protein plant-based milk bases from interfacial and rheological perspectives, providing a theoretical basis for developing FWE bases.

This study aimed to investigate the feasibility of using sugar alcohols (xylitol, sorbitol, and maltitol) as osmotic agents to replace traditional sucrose in the osmotic dehydration of lemon. Lemon preserves were subsequently obtained by drying at 45, 50, and 55 ℃. The effects of osmotic agent type and drying temperature on product quality were systematically evaluated in terms of osmotic efficiency, moisture content, textural properties, color, electronic nose responses, total phenolic and total flavonoid contents, antioxidant activity, soluble sugar content, and organic acid composition. Based on a comprehensive assessment integrating physicochemical indices and sensory evaluation, the optimal osmotic agent and drying temperature were determined. The results showed that, in terms of texture, sorbitol- and maltitol-treated samples dried at 45 ℃ exhibited lower hardness and chewiness, whereas sucrose- and xylitol-treated samples showed higher values. Regarding nutritional quality, sucrose- and maltitol-treated samples dried at 45 ℃ exhibited the highest total phenolic and flavonoid contents, followed by sorbitol-treated samples, with xylitol-treated samples showing the lowest levels. In terms of flavor quality, sucrose-treated samples dried at 45 ℃ contained the highest levels of volatile compounds, followed by sorbitol- and maltitol-treated samples, while the high osmotic efficiency of xylitol resulted in greater losses of volatile compounds. Sensory evaluation indicated that sucrose-treated samples dried at 45 ℃ achieved the highest overall acceptability, followed by sorbitol- and xylitol-treated samples. Overall, based on a comprehensive assessment of physicochemical properties with sensory evaluation, it can be concluded that substituting sucrose with sorbitol in combination with a drying temperature of 45 ℃ is suitable for the development of low-sugar candied lemon products.

To promote the high-value utilization of Citrus sinensis Osbeck pomace, hot air drying (HAD), heat pump drying (HPD) and microwave-heat pump (MW-HPD) combined drying were used to prepare pomace powders. The effects of different drying methods on the physical properties, nutritional quality, and functional activity of the powders were systematically evaluated. Among the tested conditions, microwave pretreatment for 7 min followed by heat pump drying at 60 ℃ markedly shortened the drying time by approximately 300 min compared with conventional hot air drying, while simultaneously yielding powders with improved color characteristics and flowability. In terms of powder properties, the HPD (60 ℃) sample exhibited the smallest and most uniform particle size distribution, along with higher water-holding capacity (3.79 g/g) and oil-holding capacity (1.86 mL/g). The HAD (60 ℃) sample showed the highest bulk density (0.84 g/mL), suggesting better suitability for compression-based applications, whereas the HPD (60 ℃) sample possessed a relatively larger specific surface area, indicating its potential for use as a functional food ingredient. Regarding bioactive compounds, the MW-HPD (7 min, 60 ℃) sample showed the highest total phenolic content (9.07 mg/g), which was 53.73% higher than that of the HAD (60 ℃) sample, whereas the HPD (60 ℃) sample exhibited the highest soluble dietary fiber content (10.98%). In terms of functional activity, the HPD (60 ℃) sample exhibited strong reducing power and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging capacity, with reducing power value and DPPH radical-scavenging rate of 1.55 and 73.77%, respectively, and significantly reduced lipopolysaccharide (LPS)-induced nitric oxide (NO) production in RAW 264.7 cells (P<0.05), with a decrease of 37.4% compared to the model group, indicating notable anti-inflammatory activity. Overall, MW-HPD (7 min, 60 ℃) powder exhibited suitable characteristics for incorporation as a functional ingredient into solid beverages and various food systems, whereas HPD (60 ℃) powder, with its high specific surface area, antioxidant and anti-inflammatory capacities, was more suitable for surface adsorption in functional foods and for the formulation of functional products.

To enhance the utilization potential of polyphenolic resources in persimmon peel waste, electron beam irradiation (EBI) coupled with conventional solvent extraction (CE) and subcritical extraction (SE) (EBI-CE, EBI-SE) were explored to investigate the effects of different extraction methods on polyphenol yields from persimmon peel. Based on this, the crude polyphenolic extracts from persimmon peel were purified, and the composition and in vitro antioxidant activity of the purified persimmon peel polyphenols were further analyzed. The results showed that the contents of persimmon peel polyphenols in SE and EBI-SE were 34.93 mg GAE/g DW and 31.93 mg GAE/g DW, respectively, which were 4.92 and 4.50 times that of CE. After purification, the content of persimmon peel polyphenols extracted by SE was 661.39 mg GAE/g DW and the antioxidant activity was also 4~5 times higher than that extracted by CE. A total 455 phenolic compounds, including 134 phenolic acids and 177 flavonoids were identified by UPLC-MS/MS. Gallic acid (5.73 mg/g DW) and quercetin (1.48 mg/g DW) contents in the polyphenols extracted by SE were extremely higher when compared to CE (0.02 mg/g DW and 0.30 mg/g DW, respectively). The EC₅₀ values of DPPH radical scavenging of these two monophenols were 35.83 μg/mL and 67.97 μg/mL, respectively. Multivariate statistical analysis indicated that quercetin and gallic acid were the key antioxidant monophenols in persimmon peel polyphenol extracts, with their concentrations exhibiting a positive correlation with total phenolic content. This study provides valuable insights for the valorization of persimmon peel waste as a sustainable source of natural antioxidants.

To investigate the effects of six different edible oils (soybean oil, sunflower oil, camellia oil, palm oil, perilla oil, and sesame oil) applied by brushing onto grass carp pieces, this study evaluated their color, texture, sensory characteristics, volatile flavor compounds, and fatty acid composition after baking. The results showed that brushing with vegetable oils significantly improved the overall acceptability of the baked fish. A total of 42 volatile flavor compounds were detected, with 8 identified as key compounds, primarily aldehydes such as (Z)-2-nonenal, trans-2-decenal, trans,cis-2,4-decadienal, and trans,trans-2,4-decadienal. The sesame oil treatment imparted a rich roasted aroma due to its characteristic pyrazines, achieving the highest overall sensory score and the greatest variety of key volatile flavor compounds. In contrast, sunflower oil had the least impact on the inherent flavor of the fish, better preserving its original taste. Correlation analysis revealed that nonanal, a common flavor compound, was positively correlated with multiple PUFAs (C18:3n6, C20:3n6, C22:6n3) and SFAs (C11:0, C14:0, C15:0, C20:0), whereas 2-heptenal and benzyl alcohol exhibited negative correlations with the same set of SFAs (C11:0, C14:0, C15:0, C20:0). This elucidates the relationships between several key flavor substances and specific fatty acids in the fish fillets. The findings of this study provide a scientific basis and theoretical guidance for optimizing the flavor quality of grilled fish products through targeted oil selection.

Based on the equivalent sterilization intensity theory (F₀=12), this study systematically compared the effects of three high-temperature and high-pressure (HTHP) sterilization treatments (115 ℃/42 min, 118 ℃/30 min, 121 ℃/11 min) and 9 kGy irradiation sterilization on the quality of fish-lamb composite products. A comprehensive analysis of key flavor compounds was conducted by measuring crude protein, crude fat, thiobarbituric acid reactive substances (TBARS), free amino acids, flavor nucleotides, electronic tongue response, gas chromatography-ion mobility spectrometry (GC-IMS), and sensory characteristics. The results indicated that compared to HTHP treatments, irradiation had a lesser impact on crude protein and crude fat content, and exhibited the smallest reduction in equivalent umami concentration (EUC) (33.99%), suggesting better umami retention. However, GC-IMS analysis revealed that irradiation induced the formation of typical off-flavor compounds, such as butanal and 2-methylbutanal, which led to a significantly lower sensory score (P<0.05) of only 71. HTHP sterilization significantly promoted protein hydrolysis, resulting in a significantly higher total free amino acid content compared to the irradiation group (P<0.05). Under the equivalent F₀ value, different temperature-time combinations of HTHP treatments significantly affected the flavor profile. The 115 ℃/42 min (low-temperature long-time) treatment caused the most severe flavor deterioration, characterized by a 24.30% loss in total free amino acids, a 35.61% decrease in umami amino acids, and a significant 65.79% reduction in inosine monophosphate (IMP) content. In contrast, the 118 ℃/30 min treatment group demonstrated the highest EUC value (10.74 mg MSG/g) and sensory acceptability. In conclusion, under the prerequisite of ensuring equivalent sterilization intensity, the 118 ℃/30 min HTHP process is identified as the optimal sterilization method for the fish-lamb product, effectively ensuring microbial safety while preserving its flavor quality. This study provides an important theoretical basis for the optimization of sterilization processes for similar fish-lamb composite products.

This study investigated the effect of fish oil microcapsule incorporation on the sensory characteristics, cooking performance, and flavor profile of coconut-dried shrimp composite dough. Formulations containing microencapsulated fish oil were compared with those incorporating unencapsulated oil to evaluate the functional benefits of microencapsulation. The dough samples were analyzed using a texture analyzer, rheometer, and low-field nuclear magnetic resonance (LF-NMR) to assess texture, viscoelastic behavior, and water mobility, respectively. Flavor attributes were characterized through electronic nose analysis and gas chromatography-ion mobility spectrometry (GC-IMS). Results demonstrated that the addition of 10% fish oil microcapsules to dough containing 5% coconut-dried shrimp achieved the highest overall sensory score (83.20) and exhibited a desirable yellow hue consistent with consumer preferences. Compared with both the control and unencapsulated fish oil groups, microcapsule-enriched doughs showed lower noodle breakage and cooking loss, alongside increased cooking time and water absorption. Textural analysis revealed enhanced hardness and chewiness, with reduced resilience, compared with the control group, while rheological data confirmed a significant improvement in viscoelastic properties. GC-IMS analysis identified esters as the dominant volatile compounds contributing to the characteristic flavor profile. Collectively, these findings demonstrate that microencapsulation of fish oil effectively enhances the physicochemical and sensory quality of coconut-dried shrimp composite dough, providing a promising approach for developing omega-3-fortified staple foods with improved palatability and functionality.

Precooked poultry products commonly suffer from issues such as juice loss and texture deterioration during final household reheating, yet the synergistic mechanisms of thawing-reheating methods remain unclear. This study investigated precooked chicken breast meat, systematically analyzing the effects of three thawing methods (no thawing, 4 ℃ thawing, room temperature thawing) and four reheating methods (steaming, boiling, microwaving, baking) on quality characteristics. Evaluations included water-holding capacity, water distribution, texture properties, oxidation indices (carbonyl content/TBARS), color, pH, and sensory quality. Results demonstrated that both thawing and reheating methods collectively influenced the end-product quality. Among all thawing-reheating treatments, the combination of 4 ℃ thawing followed by steam reheating yielded chicken breast meat closest to freshly cooked quality. Low-field nuclear magnetic resonance (LF-NMR) revealed that compared to room-temperature thawing with microwave reheating, 4 ℃ thawing-steam reheating significantly inhibited the loss of immobilized water and reduced free water proportion (P<0.05). Texture properties (hardness and chewiness decreased by 14.01% and 27.72%, respectively) and oxidation levels (carbonyl and TBARS values reduced by 48.82% and 64.18%) were also significantly improved (P<0.05). Pearson correlation analysis confirmed strong correlations among water migration, oxidative denaturation, texture deterioration, and the sensory quality of precooked chicken products under different thawing-reheating protocols (P<0.05). Based on these findings, this study proposes a "processing-method matching" principle: boiled precooked meat is best suited for low-temperature thawing combined with moist-heat reheating. This provides technical guidance for standardizing the home cooking of precooked poultry products.

To clarify the effect of Camellia oleifera seed-cake crude protein (COCP) on the gel properties of silver carp surimi, this study incorporated COCP at different concentrations and measured the gel^’s water holding capacity, cooking loss, whiteness, texture profile, and chemical bond content. Fourier-transform infrared spectroscopy and scanning electron microscopy were used to further examine the effects of COCP on the secondary structure and microstructure of the gel proteins. The addition of 1.5% COCP resulted in an optimal water holding capacity (81.12%±0.52%) and texture properties (hardness 3564.49±24.09 g; elasticity 0.92±0.01 mm; cohesiveness 0.72±0.02; and chewiness 2378.48±115.67 mJ). Also, the cooking loss rate (14.33%±0.88%) was the lowest. Fourier-transform infrared spectroscopy revealed that the stability of the secondary structure of gel protein was enhanced by the addition of COCP. The hydrophobic interactions and total sulfhydryl content of the surimi gel were significantly increased with the addition of 1.5% COCP compared to pure surimi. This resulted in a more ordered microstructure and improved gel properties, although there was a slight decrease in whiteness. In conclusion, the addition of 1.5% COCP significantly improved the properties of the surimi gel.