Objective: Astragali Radix (AR) is a traditional Chinese medicinal herb that has been reported to have both medicinal and dietary applications. In this study, fermentation with Lactiplantibacillus plantarum NX-1 was employed to enhance the antioxidant and anti-inflammatory properties of AR, while also investigating its influence on the composition of AR. Methods: The enhancement of fermentation on antioxidative and anti-inflammatory activities in AR was assessed using in vitro free radical scavenging assays and a lipopolysaccharide (LPS)-induced zebrafish inflammation model. Meanwhile, the antioxidative and anti-inflammatory bioactivities and total phenol content of fermented AR (FAR) were compared with the AR processed via traditional hot water extraction. Following this, untargeted metabolomics was employed to analyze compositional differences of AR before and after fermentation. Results: Fermentation significantly improved the antioxidant capacity and total phenol content of AR (P<0.05), that significantly increased DPPH and superoxide anion scavenging activities. Compared to the AR processed by water extraction, FAR had a better antioxidant performance in vitro and higher total phenol content (P<0.05). In the zebrafish experiment, FAR significantly inhibited neutrophil recruitment (P<0.05) and reduced nitric oxide (NO) and reactive oxygen species (ROS) levels in zebrafish model of inflammation. FAR gave a better performance in elimination of excess NO and ROS as compared to water-extracted AR (P<0.05). The untargeted metabolomics analysis between AR before and after fermentation revealed that fermentation significantly increased the level of multiple compounds with potential antioxidant and anti-inflammatory activities, including garcinol, syringaldehyde, ellagic acid, bixin, sibiricose A6, 3,4-dihydroxyphenylpropanoate, 4-acetoxyphenol, isorhamnetin3-O-rutinoside and p-coumaric acid. Conclusion: Fermentation with L. plantarum NX-1 could significantly improve the antioxidative activity, anti-inflammatory activity and total phenol content of AR. The enhancement could be attributed to the increasement on relative abundance of bioactive compounds by fermentation, suggesting the significant advantages of fermentation as compared to traditional water extraction in AR processing.

Oilseeds serve as a vital source of fats, proteins, and natural active ingredients, and effective drying and storage are critical for their secure supply. Radio frequency heating technology, with its advantages of deep penetration, rapid heating, is widely used in the field of oilseed drying and storage. This article first introduces the basic principles of radio frequency heating technology and its application advantages in the field of drying and storage. It also analyzes the factors affecting radio frequency heating of oilseeds. Secondly, it provides a comprehensive analysis of the application of radio frequency heating technology in oilseed drying, pest control, sterilization and toxin degradation in recent years, highlighting that the main technical challenge remained the issue of uneven heating. The article suggests that future research should encompass the entire oilseed industry chain to explore radio frequency combined heating methods, to understand the impact of radio frequency heating on the intrinsic quality of oilseeds, and to clarify the mechanisms behind pest and mold control. Finally, it reviews the research progress of simulation analysis in improving the uniformity of radio frequency heating of oilseeds, revealing the laws of mass and heat transfer and the dynamics in pests and molds during radio frequency treatment. It points out that future research should expand the scope of oilseed studies. While focusing on improving the uniformity of radio frequency heating, more emphasis should be placed on the simulation analysis of pest and mold eradication by radio frequency heating, and the optimization of the eradication process. This will provide theoretical support for improving the industrial application of radio frequency heating technology in the field of oilseed drying and storage.

Hawthorn (Crataegus pinnatifida) is a plant of the Rosaceae family and is widely distributed in China as one of the medicinal and edible plants. The fruits, leaves, seeds and roots of hawthorn could be used as medicine, extracts for medicinal and edible use due to its various medicinal and edible value. Because hawthorn is rich in flavonoids, polyphenols, organic acids, polysaccharides and other nutritional active ingredients, it has a variety of beneficial biological activities, such as lipid-lowering, antioxidant, anti-inflammatory, antitumor and intestinal flora regulation activities. Therefore, hawthorn has been widely used in the fields of medicine, functional foods and chemical industries. Microbial fermentation has the unique advantages of improving the sensory flavor of raw materials, enriching nutrients, and enhancing functional properties. It plays an important role in the processing and utilization of dual-purpose medicinal-edible materials like hawthorn. In recent years, with the continuous development of hawthorn deep processing technology, the application of microbial fermentation technology in hawthorn products has also been continuously deepened. This paper first briefly summarizes the types of hawthorn fermentation products, then introduces the fermentation strains and process characteristics of hawthorn fermented products, and finally concludes their active components and functional activities. The purpose of this review is to provide a reference for the utilization and deep processing of hawthorn fermented products and promote the development of the hawthorn industry.

Resistant starch (RS), a type of starch that resists digestion in the small intestine but undergoes fermentation in the large intestine, exhibits prebiotic properties and a low glycemic index. In recent years, RS has garnered significant attention due to its potential health benefits. This review focuses on the preparation of cereal-based resistant starch and its impact on the edible quality and digestibility of reconstituted rice. Various preparation methods, including physical, chemical, enzymatic, and dual modifications, have been developed for cereal RS, each with distinct characteristics. The incorporation of RS in reconstituted rice not only enhances its textural properties and heat resistance but also significantly improves its digestive resistance and reduces the glycemic index, making it more suitable for individuals with diabetes or those requiring blood sugar control.

Flavonoids are a class of natural products that include flavonoids, flavanones, and flavonols, which are found widely in nature and have a diverse range of important physiological activities, including antioxidant and anti-inflammatory properties. In recent years, an increasing number of studies have revealed the ameliorative effects of flavonoids on different ocular diseases, including ocular surface diseases, glaucoma, age-related macular degeneration, and diabetic retinopathy. In this paper, the recent progress in basic research on flavonoids interventions for ocular diseases is summarized, which have indicated that flavonoids may have a certain eye-protective effects, for which the main mechanisms of action have been identified as the antioxidant defense, modulation of anti-inflammatory and immune responses, and regulation of cell apoptosis. This review provides a theoretical basis for elucidating the mechanisms underlying the eye-protective effects of flavonoids, as well as a scientific basis for further research and development on flavonoids, and also indicates the potential direction of future research.

Medium and long chain triglycerides (MLCTs) are a kind of structured lipids with special physical and chemical properties and nutritional functions, which contain both medium chain fatty acids (MCFAs) and long chain fatty acids (LCFAs). Since the first patent of MLCTs edible oil and related products are launched by Nisshin OilliO Corporation in Japan in 2002. The MLCTs industry has undergone a transformative developmental history over two decades. The acidolysis process is applicable for the production of MLCTs products with relatively high added value. Composite enzyme design and novel reaction systems including the reverse micelles and the Pickering emulsions have gained significant research attention as emerging approaches. Fixed-bed reactors currently represent the most promising enzymatic equipment for the synthesis of industrial-scale MLCTs, though intensified investigations on industry implementation are still required. Molecular distillation demonstrates superior separation efficiency and product purity, positioning it as the most industrially viable purification technology, but its widespread application necessitates technological advancements to address inherent limitations of high capital investment and energy intensity. While conventional analytical methodologies including gas chromatography (GC), high-performance liquid chromatography with evaporative light scattering detection (HPLC-ELSD), and ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) remain practically effective, future efforts shall prioritize establishing the triacylglycerols molecular databases for liquid chromatography-mass spectrometry to achieve precise qualitative and quantitative analysis of triglycerides isomers. Standardization works urgently require the establishment of authoritative national standards and certified analytical protocols to regulate MLCTs industry development. From the perspectives of the products and applications, strategic priorities shall encompass 1) the market education and promotion activities, 2) the innovative product development and application, 3) studying on the interaction mechanisms of nutrient substances, and 4) the fundamental research in the metabolic pathway. These efforts will establish a robust scientific foundation for advancing the commercialization and application of MLCTs products in the food industry.

To explore the changes in volatile compounds of yak and Jersey cow milk at different heat treatments (63 ℃/30 min, 75 ℃/15 s, 85 ℃/15 s, 90 ℃/15 s), electronic nose, HS-SPME-GC/MS combined with radar charts, principal component analysis and OAV, were utilized to explore the odor variation patterns of yak and Jersey cow milk at different heat treatments. The results demonstrated that electronic nose effectively discriminated between the two milk types, with Jersey milk exhibiting greater sensitivity to heat-induced flavor alterations. A total of 102 volatile compounds were identified across all samples, categorized as 10 ketones, 9 aldehydes, 32 esters, 25 alcohols, 14 acids, 3 phenols, and 9 miscellaneous compounds. Fresh yak milk was characterized by dominant alcohols and acids, whereas fresh Jersey milk was rich in ketones and acids. Heat treatments significantly modified both the composition and concentration of volatile compounds in both milk types. Key flavor compounds, determined by OAV>1, were 3-hydroxy-2-butanone, 1-octen-3-ol, and 2-nonanol in fresh yak milk, and 3-hydroxy-2-butanone, 2-nonanol, and butyric acid in fresh Jersey milk. Notably, The 75 ℃/15 s treatment augmented the variety of key flavor compounds in both yak and Jersey milk, and this processing condition was more conducive to the formation of these key flavor substances. These findings can provide valuable insights for optimizing thermal processing parameters to improve flavor quality in dairy products derived from these distinct milk sources.

Niandoubao is a famous traditional specialty food in Northeast China. Developing excellent starter for Niandoubao was an effective and crucial method to address the issue between traditional natural fermentation processes and modern production standards. By screening the fermentation properties of 10 groups of composite strains (numbered A~J) and comparative analyzing the various physicochemical and sensory properties of 6 groups of Niandoubao (numbered NDB-B, NDB-C, NDB-D, NDB-J, NDB-RG and NDB-SF), the influence of 4 groups of composite strains on the physicochemical properties of proso millet Niandoubao were explored. The fermentation experiment results showed that the composite strains in groups B, C, D, and J in the 10 starter exhibited good synergistic growth and acid production ability in both simulated dough medium and proso millet sourdough. Therefore, these 4 groups of composite strains were selected for the production of proso millet Niandoubao. The quality evaluation results of Niandoubao showed that compared with artificially acidified and naturally fermented Niandoubao, the chroma, digestion, fructan, phytic acid, texture, and sensory properties of 4 groups of composite strains Niandoubao were improved to a certain extent. Among them, Group B composite strains Niandoubao had the highest b^* value (42.92), Group D composite strains Niandoubao had the lowest fructan content (5.55 g/100 g), and group J composite strains Niandoubao had the best comprehensive physicochemical quality. In summary, these results indicated that the composite strains in groups B, C, D, and J significantly improved the various physicochemical properties and sensory qualities of Niandoubao. Among the 10 groups of composite strains, the composite strains in group J were the best candidate starter for proso millet Niandoubao. These results provide excellent and key starter strain resources for the industrialization, standardization, and modernization of proso millet Niandoubao production in the future.

To explore the effects of brown rice from different regions on starch properties and eating quality of instant noodle sheets (NS), refined wheat flour (FD) was blended with six types of brown rice flour from different regions at a ratio of 25%, and the mixtures were processed into instant noodle sheets by extrusion. Fourier-transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) were used to analyze the structural differences in starch. Microstructure of NS was observed using scanning electron microscopy (SEM), and quality of NS was evaluated by measuring its rehydration and digestion properties. The results showed that brown rice addition significantly increased the dietary fiber content in NS (1.26%~1.78%), while reducing the contents of total starch, amylose, and protein (61.50%~71.43%, 8.64%~23.67%, and 8.73%~10.83%, respectively). Starch in NS exhibited a V-type crystal structure. Owing to the high amylose content (23.67% and 19.90%) and suitable lipid-binding abilities, the Jilin-Instant Noodle Sheets (YZ-NS) and Hubei - Instant Noodle Sheets (HB-NS) had increased crystallinity (26.16% and 20.61%, respectively) and denser microstructures. The Jiangsu-Instant Noodle Sheet (JS–NS) had the highest dietary fiber content (1.78%), resulting in a looser starch gel structure, which shortened the sample rehydration time (3.20 min), but it resulted in the highest broken noodle rate (19.50%). In contrast, YZ-NS had a rehydration loss rate of 8.17% and broken noodle rate of 13.75%, indicating better quality. The digestion results showed that YZ-NS had the lowest in vitro digestibility due to its high crystallinity (26.16%) and V-type complexes formation, whereas wheat flour-Instant Noodle Sheet (FD–NS) had the highest digestibility (85%) owing to its high amylose content (37.72%) and low dietary fiber content (0.67%). In conclusion, the addition of brown rice affects the starch properties and eating quality of NS by changing the distribution of starch-lipid complexes and dietary fiber. Among them, YZ-NS exhibited the best rehydration quality and lowest digestibility, providing a theoretical basis for the development of nutritious instant noodle sheets.

In order to comprehensively analyze the chemical composition characteristics of Zingiber neotruncatum and Amomum coriandriodorum, their primary edible parts were subjected to extensive targeted metabolomic profiling using ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were employed to screen differential metabolites. The results revealed a total of 1119 metabolites identified in both spice plants, with amino acids and their derivatives constituting the highest proportion (197 metabolites, 17.61%). Relative content analysis of primary metabolites indicated that amino acids and derivatives were the most abundant in both species, followed by organic acids, lipids, and nucleotides and their derivatives. Dominant metabolites in these categories were L-valine, succinic acid, palmitaldehyde, crotonoside (2-hydroxyadenosine) for Z. neotruncatum, and L-valine, methylmalonic acid, palmitaldehyde, and 2'-deoxyinosine-5'-monophosphate for A. coriandriodorum. Among secondary metabolites, alkaloids exhibited the highest abundance, followed by phenolic acids and flavonoids. Key metabolites in these classes included choline, dihydrodemethoxy curcumin, and quercetin-3-O-robinobioside in Z. neotruncatum, versus indole-3-carboxylic acid, phthalic anhydride, and luteolin-7-O-glucuronide-5-O-rhamnoside in A. coriandriodorum. Comparative analysis revealed 594 differential metabolites between the two species, with 364 up-regulated and 230 down-regulated metabolites in A. coriandriodorum relative to Z. neotruncatum. Notably, A. coriandriodorum contained 25 unique metabolites (e.g., N-acetylproline), while Z. neotruncatum possessed 15 exclusive compounds (e.g., N-(1-deoxy-1-fructosyl) tryptophan). Significant disparities were also observed in curcuminoids (e.g., curcumin, dihydrocurcumin) and 5-O-caffeoylshikimic acid. This study employed extensive targeted metabolomics to comprehensively elucidate the chemical composition and metabolic differences between Z. neotruncatum and A. coriandriodorum, identifying key components and bioactive substances. These findings provide a valuable reference for further exploration of their medicinal potential and support future research and development efforts.