This study aimed to investigate the optimal extraction conditions for phenolic compounds from Floccularia luteovirens and to analyze their antioxidant and hypoglycemic activities. The extraction process for phenolic compounds from Floccularia luteovirens was optimized using response surface methodology, and their in vitro antioxidant and hypoglycemic activities were investigated. The optimal extraction conditions for phenolic compounds were found to be an ethanol concentration of 48.19%, a solid-to-liquid ratio of 1:38 g/mL, and an ultrasound time of 35.70 minutes, resulting in a yield of 7.74±0.24 mg/g. The IC₅₀ for DPPH radical scavenging was 43.85 μg/mL, the ABTS⁺ scavenging capacity was 7.81 mmol/g Trolox, and the FRAP ferric ion reduction capacity was 1.58 mmol/g FeSO₄. In vitro hypoglycemic assays, the phenolic compounds from Floccularia luteovirens exhibited an IC₅₀ of 2.79 mg/mL for α-amylase inhibition and an IC₅₀ of 9.85 mg/mL for α-glucosidase inhibition. In conclusion, the phenolic compounds from Floccularia luteovirens demonstrate excellent antioxidant and hypoglycemic activities, indicating their strong potential for development.

As a crucial process in the production of frozen fried rice, little research had been conducted on the impact of freezing methods on the quality of fried brown rice. In this study, fried brown rice was frozen using four different methods: refrigerator freezing (RF), micro-freezing (MF), liquid nitrogen freezing (LF), and individual quick freezing (IQF). A variety of analytical techniques were employed, including low-field nuclear magnetic resonance imaging, scanning electron microscopy, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), texture analysis, and differential scanning calorimetry (DSC), to compare and analyze the moisture state, microstructure, short-range order of starch, crystal structure, retrogradation characteristics, and texture properties of fried brown rice. The results showed that the freezing rate of the three freezing methods was from fast to slow: LF (6.34 ℃/min)>MF (1.95 ℃/min)>RF (0.27 ℃/min). The LF group exhibited a significantly (P<0.05) higher proportion of T₂₁ strongly bound water (10.21%) compared to the other three groups, along with notably lower hardness values (2544.03 g). This phenomenon could be attributed to accelerated freezing rates, which resulted in increased ice crystal formation, reduced average ice crystal dimensions, collectively indicating that LF treatment caused the least microstructural damage to fried brown rice. The results of FTIR, XRD, and DSC analyses indicated that as the freezing rate increased, the peak intensity ratio (R_1047/1022) and relative crystallinity decreased, along with the rate constant k decreased, which in turn slowed the recovery rate of fried brown rice. Consequently, the quality of fried brown rice treated with LF was the highest, followed by MF and IQF, while the quality of fried brown rice treated with RF was the lowest. The research findings demonstrated the effects of various freezing methods on the moisture content, texture characteristics, and retrogradation properties of fried brown rice. This study provided a theoretical basis for the industrial production of frozen fried brown rice.

Defatted wheat bran was modified via high-temperature steaming combined with ultrasound-assisted enzymatic treatments. We investigated the influence of various factors on the yield of soluble dietary fiber (SDF). The physicochemical properties of dietary fibers before and after modification and their effects on in vitro probiotic activity were comparatively analyzed. Steaming coupled with ultrasound-assisted enzymatic treatment increased the yield of wheat bran SDF by 34.31%±0.08%. The optimal process parameters were as follows: liquid-to-solid ratio was 1:10 g/mL, steaming temperature was 120 ℃, steaming duration was 30 min, ultrasound power was 450 W, ultrasound treatment duration was 9 min, ultrasound treatment temperature was 45 ℃, enzyme component (cellulase to hemicellulase) ratio was 1:1, and compound enzyme dosage was 2.5% (w/w). The water-holding, oil-holding, and swelling capacities of the SDF increased by 1.75-, 1.57-, and 1.36-fold relative to the premodification values after modification, respectively. The water-holding, oil-holding, and swelling capacities of insoluble dietary fiber (IDF) increased by 1.15-, 1.28-, and 1.09-fold, respectively, compared with the premodification values. Modified SDF and IDF substantially enhanced the growth and adhesive capacities of Lactobacillus acidophilus and Bifidobacterium longum. These results provide a theoretical basis for the high-value use of wheat bran dietary fiber.

In order to develop functional sprouted foods rich in α-linolenic acid (ALA), this study investigated the effects of incubation temperature, salt concentration, and pH on the ALA content during the sprouting process using flaxseed as the raw material. Based on the results of single-factorial experiments, Box-Behnken response surface methodology was used to optimize the sprouting conditions, and the quality and bioactivity of sprouted flaxseed were comprehensively evaluated. The results indicated that the optimal germination time was 48 h, and the optimized process parameters were an incubation temperature of 26 ℃, a salt concentration of 0.5 mg/mL NaCl, and a pH of 6.0, resulting in an ALA content of 20.42 g/100 g. Under these conditions, the activities of lipoxygenase (LOX), allene oxide synthase (AOS), and allene oxide cyclase (AOC) were significantly enhanced (P<0.05). Meanwhile, the expression of fad2, fad3, fad7, and fad8 genes was significantly upregulated (P<0.05), while the expression of lox gene was downregulated (P<0.05), thereby promoting the synthesis and accumulation of ALA. When flax seeds were sprouted for different periods of time under the optimal sprouting conditions, it was found that the sprouted flax seeds had better nutritional value compared with the unsprouted ones, with the ALA content reaching 24.125 g/100 g (P<0.05), an increase of 13.125 g/100 g. The protein content was increased to 25.75% (P<0.05), the lignan content was increased by 1.29 mg/mL (P<0.05), and the γ-aminobutyric acid (GABA) content was increased by 28.99% (P<0.05), while the cyanogenic glycoside content was reduced by 97.62% (P<0.05). In addition, bioactivity was significantly enhanced (P<0.05), with superoxide dismutase (SOD) activity increasing by 154.25 U/mL (P<0.05). The antioxidant capacity was also significantly improved, with the DPPH and ABTS⁺ free radical scavenging rates increasing by 12.51% and 41.67%, respectively (P<0.05), and the ferrous ion reducing power reaching 0.88 mmol/L (P<0.05). In conclusion, the biosynthesis and accumulation of ALA in flaxseed were significantly improved by optimized germination conditions, and its nutritional quality and bioactivity were enhanced, providing theoretical basis and technical support for the development of healthy foods rich in ALA.

To optimize the extraction process parameters and analyze the functional activity of black sesame melanin, this study employed deep eutectic solvents (DES) as the extraction solvent. The effects of various factors, including DES compositions, extraction times, DES water contents, extraction temperatures, DES molar ratios, and solid-liquid ratios on the yield of black sesame melanin. Based on the single-factor experiments, the extraction process of black sesame melanin was optimized by response surface methodology, and its in vitro antioxidant and antibacterial activities were evaluated for efficacy. The results showed that the optimal extraction process was as follows: choline chloride:lactic acid 1:2, reaction time 4.3 h, water content 39%, molar ratio 1:2, and solid-liquid ratio 1:5.6 (g/mL), under which the yield of black sesame melanin was 7.3%. XAD-8 resin was used to purify the black sesame melanin, and the color value increased from 197.5 to 297.25, and the melanin content increased from 18.08 mg/g to 25.49 mg/g after purification. The IC₅₀ values of melanin solution for scavenging DPPH·, ABTS⁺·, hydroxyl radical and superoxide anion were 244, 111.6, 53.67 and 44.56 μg/mL, respectively. The melanin solution had certain inhibitory effects on the growth of Escherichia coli, Staphylococcus aureus and Bacillus subtilis, and the maximum inhibition zone diameters were 14.03±0.05, 14±0.1 and 20.1±0.11 mm, respectively. This study provides a theoretical reference for the green extraction of black sesame melanin and the development and utilization of its functional products.

Eggshell-membrane-based films with antimicrobial and antioxidant functions can be used to preserve food to reduce economic losses and increase the comprehensive use of eggshell waste. We used biological enzymes to hydrolyze eggshell membranes, investigated the effects of hydrolysis conditions on lysozyme activity and the DPPH· scavenging rate of the enzyme solution. We prepared active packaging films via compositing the lyophilized material obtained from the enzyme solution of eggshell membrane and freeze-drying (enzymolysis of eggshell membrane (E-ESM)) with chitosan. Our aim was to investigate the effects of E-ESM on the chitosan film structure and properties and apply the film in preserving strawberry. The lysozyme activity and DPPH· clearance of the enzymatic solution of eggshell film were 2.26 U/mL and 38.23%, respectively, after 9 U/mg alkaline protease enzyme digestion at 50 ℃ for 4 h. The film prepared with E-ESM and chitosan in a 3:5 (v/v) ratio showed appropriate mechanical properties (tensile strength 11.32 MPa and fracture elongation 11.75%), UV-blocking ability (UV transmittance 42%), water vapor permeability ((8.89±0.6)×10⁻¹¹ g·m/(m²·s·Pa)), and oxygen transmittance ((2.12±0.6)×10⁻⁵ g·mm/(m²·s)). The film inhibited 83.33% and 80.85% of Staphylococcus aureus and Escherichia coli in experiments, respectively. Cell survival and biocompatibility were above 90% after 8 days of storage at 24 ℃. The weight loss rate (29.06%) in the experimental group was 15.43% lower than that of the control group. The malondialdehyde content (911.78 µmol/L) was 6.96% lower than that of the control group, and 74.82% of the V_C content (57.27 mg/100 g) was retained compared with that of the control group, with a pH of 3.77 and brix of 11.03°Brix. The composite film was able to effectively extend the shelf-life of strawberries by 4~6 days and could be used as an active food packaging film.

Dendrobium species had been traditionally utilized for their medicinal properties and nutritional benefits. Understanding the nutritional variations among different Dendrobium species was crucial for their optimal utilization. This study systematically evaluated eight Dendrobium species (D. strongylanthum, D. chrysanthum, D. chrysotoxum, D. lituiflorum, D. scoriarum, D. aduncum, D. hercoglossum, and D. lohohense) by analyzing their general nutritional components, mineral elements, bioactive constituents, and amino acid profiles. The results revealed that all eight Dendrobium species exhibited a low-fat nutritional characteristic (ranging from 0.98% to 1.74%) and high levels of Mg (ranging from 1.03×10³ to 6.06×10³ mg/kg), K (ranging from 0.39×10⁴ to 1.66×10⁴ mg/kg), and Ca (ranging from 0.3×10⁴ to 2.33×10⁴ mg/kg). D. strongylanthum and D. lituliflorum contained higher polysaccharide contents (51.11% and 38.91%, respectively). Moreover, the alcohol-soluble extract contents of all Dendrobium species were above 6.5%, with the exception of D. aduncum. All species contained a complete profile of amino acids, with total amino acid content ranging from 1.395% to 3.883%, and essential amino acids accounting for 36.00% to 41.12% of the total, indicating their potential as high-quality protein sources. Statistical analysis demonstrated a highly significant positive correlation between total amino acids and essential amino acids (r=0.92, P<0.01) as well as medicinal amino acids (r=0.89, P<0.01). A significant correlation was observed with the amino acid score (r=0.68, P<0.05). Whereas no significant association was found with bioactive constituents (P>0.05). Cluster analysis categorized the eight species into three distinct groups, revealing substantial nutritional heterogeneity even within closely related taxa. D. strongylanthum and D. lituiflorum (Group I) emerged as superior cultivars, exhibiting not only exceptional polysaccharide content but also markedly higher total amino acid levels (3.041% and 3.530%, respectively) compared to other species. These findings position them as priority candidates for selective breeding and development as premium Dendrobium resources.

To clarify the quality characteristics of sheep breeds in different regions of Xinjiang, taking Kazakh sheep from Northern and Lop sheep from Southern Xinjiang, after slaughter, the longest muscles of the back were selected and their edible quality, basic nutrients, minerals, amino acid composition and metabolites were analyzed. The results showed that both types of lamb pH were 5.56~5.89, the color difference was not significant (P>0.05), but the Kazakh lamb color was more bright red. The shear and cooking losses of Lop sheep were significantly lower than that of Kazakh sheep (P<0.05), the calcium and sodium content were higher in Kazakh sheep, and the magnesium, selenium and zinc content of Lop sheep were more abundant (P<0.05). Two varieties of lamb had similar nutrients. The crude protein content of Lop sheep was significantly higher than that of Kazakh sheep. Its amino acid composition conforms to FAO/WHO high quality protein standard. The histidine content was significantly higher than that of Kazakh sheep (P<0.05). A total of 67 amino acid metabolites, including goose muscle peptides, levotrophin and glutamine, were detected in lamb samples 24 hours after slaughter. OPLS-DA and mono-variable analysis screened 16 markedly different metabolites, with significant upregulation of 11 metabolites including arginine, glycine and proline in Lop's sheep metabolites (P<0.05) involving arginine biosynthesis and its associated metabolic pathways. Alanglycine, taurine and ethanolamine showed very high species identification performance, with an area up to 1.00 under the ROC curve. This study provides new insights into the relationship between amino acid metabolism and meat properties, and provides important reference for the management and quality improvement of meat sheep in Xinjiang.

Objective: To establish the polyphenol fingerprints of Lycium barbarum leaves from different origins in Ningxia, and to clarify the differences in nutritional quality of Lycium barbarum leaves across distinct geographical origins. Methods: Using UPLC-Q-TOF-MS to establish the polyphenol fingerprints of 95 batches of Lycium barbarum leaves from 3 origins (Zhongning, Yinchuan and Guyuan) in Ningxia. The similarity was evaluated and the common peaks were confirmed, and combined with hierarchical cluster analysis, principal component analysis, orthogonal partial least squares and other chemometric methods for comprehensive analysis. The common peaks were analyzed qualitatively and quantitatively, and the contents of 7 polyphenols were determined. Results: The polyphenol fingerprints of 95 batches of Lycium barbarum leaves of different origins were established, with similarities of 0.488~0.839. 7 common peaks were identified, namely rutin, chlorogenic acid, p-coumaric acid, naringenin, neochlorogenic acid, quercetin-3-O-rutinose-(1→2)-O-rhamnoside, and kaempferol-3-O-glucorhamnoside. Hierarchical cluster analysis clustered the 95 batches of Lycium barbarum leaves into 4 categories: Class I consisted of samples from Zhongning-1 Goji cultivation base (ZN1), class II from Zhongning-2 Goji cultivation base (ZN2), class III from Guyuan Goji cultivation base (GY), and class IV from Yinchuan-1&2 Goji cultivation base (YC1 and YC2). Principal component analysis screened 3 principal components with a cumulative contribution of 88.841%. Orthogonal partial least squares-discriminant analysis indicated that rutin, chlorogenic acid and naringenin were the main landmark substances distinguishing Lycium barbarum leaves among the 3 origins. Qualitative and quantitative analysis of polyphenols indicated that samples from Zhongning were characterized by the enrichment of rutin and kaempferol-3-O-glucorhamnoside, samples from Guyuan by the high content of chlorogenic acid, neochlorogenic acid, and quercetin-3-O-rutinose-(1→2)-O-rhamnoside, while samples from Yinchuan showed a significant advantage of naringenin. Conclusion: This study establishes a research foundational for the nutritional quality assessment of Lycium barbarum leaves in Ningxia.

To identify suitable rice varieties for porridge preparation, seven different rice cultivars were selected for physicochemical characterization. Starch was isolated from each variety to analyze its amylose content, molecular weight distribution, and pasting properties. The cooking characteristics, textural properties, and eating quality of the prepared porridge were evaluated to establish correlations between rice starch properties and porridge quality. The results revealed significant differences (P<0.05) in protein and amylose contents among the seven varieties. 'Sui-Japonica 101' and 'Long-Japonica 31' exhibited protein contents of 7.90% and 7.84%, with amylose contents of 19.76% and 19.96%, respectively. These values fell within the optimal range for porridge quality, preventing undesirable viscosity and hardness imbalances. The molecular weight distribution of rice starch also varied significantly (P<0.05), with 'Sui-Japonica 101' exhibiting the narrowest distribution, resulting in a more homogeneous porridge structure. Pasting property analysis indicated that 'Sui-Japonica 101' had the lowest breakdown value (930 mPa·s), suggesting better structural stability during cooking. Regarding porridge quality, 'Sui-Japonica 101' and 'Long-Japonica 31' received the highest sensory scores. Texture profile analysis showed that 'Sui-Japonica 101' porridge had the highest springiness (2.71 mm), while 'Long-Japonica 31' displayed the lowest soup cohesiveness (0.68). Correlation analysis demonstrated that sensory evaluation was significantly positively correlated with protein content (P<0.01), whereas the breakdown value showed a significant negative correlation with textural properties (P<0.05). In conclusion, starch molecular weight distribution and pasting properties can serve as effective indicators for evaluating porridge quality. 'Sui-Japonica 101' and 'Long-Japonica 31' were identified as promising varieties for porridge preparation, providing a theoretical basis for rice breeding selection.