Objective: To develop more palatable sea buckthorn-based products with broader consumer appeal, this study used whole sea buckthorn fruit powder to produce cookies. The formulation was optimized, and the flavor profile was investigated. Methods: Based on sensory evaluation, the cookie formulation was optimized using an orthogonal experimental design. Volatile compounds in the samples were analyzed using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity values (OAVs) were calculated to explore the characteristic aroma compounds of sea buckthorn whole fruit powder cookies. Results: The optimal cookie formulation, using low-gluten flour, included 6% sea buckthorn whole-fruit powder, 60% butter, 20% powdered sugar, and 20% milk. The cookies exhibited a uniform orange-yellow color, intact shape, dense texture, suitable sweetness, and a distinctive sea buckthorn flavor, with a sensory score of 75.33. The flavor consisted of ester compounds from sea buckthorn, imparting fruity, sweet, and green notes, and aldehydes and ketones from the base recipe, contributing to buttery aromas. The characteristic aroma compounds of sea buckthorn whole fruit powder cookies included nonyl acetate, isovaleric acid, hexanal, 1-octanol, and δ-octa lactone, which significantly contributed to their fruity, sweet, and plant-like aromas. The flavor profile of the cookies was formed through the interaction of multiple structurally similar compounds. Conclusion: This study optimized the formula of sea buckthorn whole fruit powder cookies through sensory evaluation, effectively improved their palatability, and further analyzed the flavor characteristics and key flavor substances of the products. This study provided theoretical support for the formulation optimization, flavor characterization, and potential industrial application of sea buckthorn whole fruit powder cookies.

To achieve high-value development and use of the abundant Cinnamomum camphora seed resources in China and screen the α-glucosidase inhibitor peptides derived from Cinnamomum camphora seed kernel (CCSK), the aim of this study was to produce α-glucosidase inhibitory peptides from CCSK by optimizing CCSK protein enzymatic hydrolysis conditions through single-factor experiments and orthogonal tests. Degree of hydrolysis (DH) and α-glucosidase inhibitory activity were used as evaluation indexes. Subsequently, the amino acid composition and in vitro antioxidant activity of the obtained α-glucosidase inhibitory peptides were analyzed. The results revealed that the following were the optimal conditions of CCSK protein enzymatic hydrolysis: papain as the hydrolase; substrate concentration of 2% (w/v), hydrolysis temperature of 55 ℃, pH of 6.0, hydrolysis duration of 2.0 h, and an enzyme addition of 16000 U/g. At these conditions, the DH of the obtained CCSK α-glucosidase inhibitory peptides was 26.81%, while their median inhibition rates (IC₅₀ values) on α-glucosidase, DPPH free radicals, and ABTS⁺ free radicals were 11.52, 5.42, and 0.64 mg/mL, respectively. This study provides a theoretical basis for production of α-glucosidase inhibitory peptides from CCSK.

To address the underutilization of blueberry pomace and the limitations of single-substrate fermentation, this study developed a novel composite substrate composed of oats and blueberry pomace. Ganoderma lucidum was employed in solid-state fermentation to enhance the production of bioactive compounds. A combination of single-factor experiments and Box-Behnken response surface methodology was used to systematically optimize material loading, inoculum size, and potassium dihydrogen phosphate supplementation for maximal triterpenoid synthesis. Untargeted metabolomics was conducted to identify differential metabolites before and after fermentation. The optimal fermentation conditions were determined to be a total material loading of 29 g, an inoculum size of 13% (v/w), and potassium dihydrogen phosphate addition of 0.1% (w/w), resulting in a triterpenoid content of 0.35%—a 1.3-fold increase compared to the unfermented substrate. The fermented product exhibited significantly enhanced antioxidant activity, with IC₅₀ values for DPPH, hydroxyl, and superoxide anion radicals reduced by 77.54%, 66.90%, and 56.92%, respectively (P<0.05). Furthermore, the inhibition rates against α-amylase and α-glucosidase increased by 1.10- to 1.57-fold relative to the unfermented substrate. Metabolomic analysis identified 106 differential metabolites across 18 categories, with 70 significantly upregulated, including nine terpenoids. KEGG pathway analysis indicated the activation of secondary metabolic pathways, particularly in terpenoid biosynthesis. These findings demonstrate that Ganoderma lucidum fermentation effectively enriches hypoglycemic bioactive components, offering a theoretical foundation for the high-value utilization of agricultural products and processing by-products.

Polysaccharides are the main bioactive constituents of Polygonatum cyrtonema. To screen lactic acid bacteria strains for their ability to enhance polysaccharide accumulation during Polygonatum cyrtonema Hua fermentation, optimize the fermentation process parameters, and evaluate the prebiotic potential of the fermented product. Twelve laboratory-preserved Lactiplantibacillus plantarum strains, originally isolated from traditional fermented foods, were used as starter cultures for P. cyrtonema fermentation. Initial single-factor experiments systematically evaluated the effects of four critical parameters: fermentation duration (0~6 d), inoculum size (0~9% v/v), shaking rate (0~200 r/min) and temperature (20~40 ℃) on polysaccharide content. To optimize the fermentation process of P. cyrtonema by response surface methodology (RSM) and assess the prebiotic activity of the lyophilized powder. The results showed that all L. plantarum strains could grow normally in nutrient-free P. cyrtonema medium, achieving peak biomass (1×10⁸ CFU/mL) within 24~48 h, followed by rapid decline. Strain L6 showed superior performance, increasing polysaccharide content by 25% after 48 h fermentation. RSM-derived optimal conditions (3.8 days, 2.5% inoculum, 35 ℃) produced a polysaccharide content of 1.30 mg/mL, achieving a 57.71% increase over the baseline (P<0.05). Analysis of the fermented polysaccharides revealed a notable increase in molecular weight, along with structural modifications in the pyranose rings. Specifically, the degradation of monosaccharides such as mannose and glucose was observed, while the levels of galactose and galacturonic acid increased significantly. Moreover, the fermented product significantly enhanced the growth of three probiotic strains: L. plantarum CICC22213, L. rhamnosus CICC22175 and L. casei FBKL1.3022. The production of primary short-chain fatty acids, lactic acid and acetic acid, was found to be biomass-dependent. These results demonstrated that strain selection coupled with process optimization can significantly improve polysaccharide accumulation in P. cyrtonema. The fermented product exhibits promising prebiotic properties, supporting its potential application in functional food development using this medicinal rhizome species.

Idesia polycarpa Maxim cake meal, a significant by-product of oil processing, was systematically investigated for the first time to develop an efficient preparation technology for total flavonoids. Using Idesia polycarpa cake meal as raw material, the ultrasound-assisted extraction process was optimized via response surface methodology, followed by purification with AB-8 macroporous resin and preliminary structural characterization of the extracts through LC-MS/MS. The antioxidant activities were comprehensively evaluated, including DPPH and ABTS⁺ radical scavenging capacities as well as reducing power (FRAP). The results showed that under optimal conditions (ultrasonic power: 400 W, extraction time: 70 min, liquid-to-material ratio: 50:1 mL/g), the total flavonoid yield reached 47.85±0.05 mg/g. Purification with AB-8 macroporous resin increased flavonoid purity to 39.06%±0.99%, while LC-MS/MS analysis identified seven characteristic flavonoid components, including quercetin and quercetin-3-O-glucoside. In vitro, antioxidant assays demonstrated that purified flavonoids exhibited enhanced DPPH radical scavenging activity (IC₅₀=0.057 mg/mL), representing a 33.7% improvement over unpurified extracts, with a FRAP value of 13.68 mmol/L at 2 mg/mL. The study confirms that the remarkable antioxidant capacity of Idesia polycarpa Maxim cake meal flavonoids is closely related to its characteristic components, highlighting the potential for valorizing this industrial by-product.

Objective: To analyze the differential metabolites of Qu Chenpi, and to provide the scientific basis for the aging mechanism, development, and utilization of Qu Chenpi. Methods: UPLC-MS/MS widely-targeted metabolomics technology was used to detect and analyze the chemical constituents of four kinds of Qu Chenpi aged one year, three years, five years and seven years. PCA and OPLS-DA statistical analysis methods were used to identify differential metabolites. Results: A total of 2019 compounds were identified. Main components were phenolic acids, flavonoids, terpenoids, and alkaloids. According to the VIP value greater than 1 and the P-value less than 0.05, 280 differential metabolites were screened. KEGG enrichment analysis revealed a total of 23 metabolic pathways associated with these significant differential metabolites. Notably, the significant differential metabolites were predominantly enriched in pathways related to Monoterpenoid biosynthesis, Tryptophan metabolism, Flavone and flavonol biosynthesis, Anthocyanin biosynthesis, and Tropane piperidine and pyridine alkaloid among others. The results of the analysis on the physiological effects of HMIDB showed the 13 flavor substances of phenethyl alcohol, 5-hydroxymethylfurfural, M-cresol, naringenin, 3-methylbenzaldehyde, dihydroactinidiolide, vanillin were the main material basis of Qu Chenpi change in the odor and taste. Conclusion: Widely-targeted metabolomics technology can be used to identify and analyze the chemical components of Qu Chenpi with high efficiency. It has established important technical foundation for researching the aging mechanism, development and utilization of Qu Chenpi.

This study aimed to systematically evaluate the impact of lactic acid bacteria fermentation on the nutritional composition and flavor quality of birch sap, providing a scientific basis for the selection of strains for fermented birch sap. Eight distinct strains of lactic acid bacteria were selected to ferment birch sap collected at various intervals. The study comprehensively analyzed alterations in physicochemical properties, antioxidant activity, amino acid composition, and volatile compounds of birch sap before and after fermentation. Results indicated chemical composition disparities in birch sap collected at different times, with early sap exhibiting higher sugar and acid levels, a more diverse array of volatile compounds, yet lower content of flavor amino acids compared to the late birch sap. The eight strains had good growth and metabolism in birch sap. After fermentation by the strains, the pH and reducing sugar content of birch sap decreased, while the total acid content increased. The antioxidant capacity of birch sap was enhanced. Through analysis using high-performance liquid chromatography, a total of 21 amino acids were detected in fermented birch sap. After fermentation, both sweet and bitter amino acid levels rose in early birch sap, contrasting with a decline in sweet amino acids and relatively stable bitter amino acid levels in late birch sap. The composition of volatile compounds was analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. A total of 46 volatile compounds were detected in birch sap, with both the variety and quantity of volatile compounds experiencing significant enhancement post-fermentation. Notable variations in quality transformations were observed in birch sap collected at different time points following fermentation. The changes in total acid content, reducing sugar content, amino acid composition, and volatile compounds of fermented birch sap collected in early sap were more significant. Principal component analysis revealed distinct quality differences between fermented and unfermented birch sap. A comprehensive review shows that lactic acid bacteria fermentation can enhance the flavor quality of birch sap, and Lactiplantibacillus plantarum BB16 is considered the optimal fermentation strain.

This study evaluated the processing suitability of crabapple by investigating the correlation of changes in physiological and nutritional quality of 'Huang Taiping' with different storage period upon the quality indicator examined using a combination of analytical methods, including ion chromatography (IC), high-performance liquid chromatography (HPLC), and Fourier transform infrared spectroscopy (FTIR). Notable storage-related changes included significant color darkening and textural deterioration. Organic acid content decreased markedly, especially malic acid, which declined by 44.56%. Sugar levels exhibited divergent trends: sorbitol and sucrose decreased substantially by 28.53% and 67.93%, respectively, whereas fructose and glucose levels remained relatively stable. Total phenolic content followed a biphasic trend, peaking at 25 days with a 17.15% increase compared with fresh fruit, followed by a gradual decline. Antioxidant capacity increased concurrently with elevated polyphenol oxidase activity. Changes in pectin structure were also observed, including reduced yield and linearity of Na₂CO₃-soluble pectin (NSP), along with increased molecular weights of both NSP and CDTA-soluble pectin (CSP). FTIR analysis revealed significant branching alterations in the structures of water-soluble pectin (WSP) and NSP. Principal component analysis identified distinct quality clusters across storage period, with color parameters closely associated with phenolic compounds, sugars, organic acids, and pectin properties and structures. Firmness variations showed strong correlated with malic acid and CSP levels. Based on these dynamic storage characteristics of crabapple, processing recommendations were staged as follows: juice/jam production was optimal during the initial phase (0~2 days), preserved/fermented products were suitable for the mid-term phase (2~18 days), while fruit puree and functional extracts were recommended after 18 days of storage. These findings offer essential biochemical insights for improving raw material selection in the crabapple processing industry.

Objective: To develop a multiplex visual meat adulteration detection method, dual-tailed recombinase polymerase amplification (RPA) with nucleic acid hybridization-lateral flow strip (NAH-LFS) was established for the simultaneous identification of chicken, pork, and horse derived components in donkey meat and its products. This RPA-NAH-LFS method met the requirements of meat adulteration detection for rapidity, simplicity, and low cost. Methods: Firstly, samples was prepared with different adulteration ratios and perform DNA extraction. The primer5 software was utilized to design specific primers targeting the mitochondrial cytochrome b (cytb) gene of chicken, pork, and horse. The primers included three functional regions: primer sequence, spacer9, and single-stranded DNA tag sequence (as a tailing sequence). Spacer9 could prevent the action of DNA polymerase, allowing the single-stranded DNA tag sequence to remain single-stranded after RPA amplification. Subsequently, colloidal gold nanoparticles were prepared and conjugated with recognition probes. NAH-LFS were then constructed. The RPA reaction conditions and the optimal working parameters were optimized for the LFS, followed by systematic validation of the sensitivity and specificity of the RPA-NAH-LFS. Finally, the established assay was applied to analyze 40 commercial donkey meat samples. Results: The optimal RPA conditions were determined as follows: reaction temperature of 39 ℃, incubation time of 10 min, Mg²⁺ (280 mmol/L) addition volume of 2.5 μL, and primer addition volumes of 0.7 μL (chicken), 0.7 μL (pork), and 1.0 μL (horse). The NC membrane with a flow rate of 33.75 cm/s and the running buffer 4 (0.01 mol/L PBS, pH8.0, 0.05% Tween-20) were selected as optimal conditions. The LFS had three test lines targeting for chicken (T₁), pork (T₂), and horse (T₃). The detection process was completed within 15 min, which included RPA reaction (10 min) and LFS detection (5 min). The method could detect as little as 0.01% (w/w) chicken, pork, or horse meat in simulated adulterated donkey meat. Cross-reactivity test with 9 meat species demonstrated the excellent specificity of the assay. Analysis of the 40 commercial meat products revealed pork adulteration present in one sample, and simultaneous chicken and pork adulteration in another sample. These results were 100% consistent with those obtained by the standard detection method (DB42/T 1591-2020). Conclusion: The RPA-NAH-LFS technique, utilizing the dual-tailed primer design and a multiplex probe hybridization strategy, enables the simultaneous visual detection of meat adulterants. This method has high sensitivity, strong specificity, and operational convenience, making it particularly suitable for rapid on-site screening by basic-level regulatory agencies. It provides an efficient technology for detecting the authenticity of meat products.

The low-temperature deposition (LDM) food 3D printing process is easily affected by a combination of multiple factors, such as extrusion temperature, speed, and material rheological properties, leading to various issues such as blockage, excessive extrusion, and interference, affecting the printing quality. To achieve efficient identification of defects, this study developed a visual monitoring platform based on industrial cameras by constructing a multi-category nozzle extrusion defect image dataset, addressing the problems of small defect sizes and insignificant inter-class differences. A dual-channel multi-scale feature extraction network that integrated ResNet and Swin Transformer was proposed, and a multi-scale attention fusion module was introduced to improve recognition accuracy. Experimental results showed that the proposed model could effectively identify various types of extrusion defects, with prediction accuracies of 98.20%, 97.89%, 94.90%, and 97.86% for blockage, excess, granularity, and interference, respectively, and 97.63% for standard extrusion. The average detection time for a single image was 0.2 s. The overall accuracy was 97.53%, and the recall rate was 97.62%, which were 4.11 and 4.00 percentage points higher than those of ResNet34, respectively. This demonstrates excellent recognition performance and real-time capabilities, providing reliable data support for food 3D printing quality control.