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.
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.
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.
With the aim of investigating the effects of nitric oxide (NO) treatment on the quality of postharvest winter jujube fruits, winter jujube fruits at the white-ripe stage were selected as experimental materials. The fruits were treated with 50 μmol/L sodium nitroprusside (NO donor) solution through vacuum infiltration (soaked for 5 min at 0.01 MPa and then for 10 min at atmospheric pressure), with distilled water treatment as the control. The fruits were stored in a storage room with a temperature of 20±1 ℃ and a relative humidity of 90% to 95%. The quality and energy metabolism-related indicators were regularly determined. The results showed that 50 μmol/L NO could significantly increase the activities of succinate dehydrogenase (SDH), H+-ATPase, Ca2+-ATPase, cytochrome oxidase (CCO), citrate synthase (CS), aconitase (ACO), isocitrate dehydrogenase (IDH), and α-ketoglutarate dehydrogenase (α-KGDH) compared with control group (P<0.05). This treatment also maintained a higher adenosine triphosphate (ATP) content, inhibited the increase in cell membrane permeability, and suppressed the progression of fruit coloration during storage. In conclusion, the treatment with 50 μmol/L NO solution can maintain a higher energy level and cell membrane integrity by regulating key enzymes of energy metabolism, and preserve the storage quality of winter jujube fruits. The research results can provide theoretical references for the application of postharvest storage quality of winter jujube.
To investigate the effects of Codonopsis pilosula and Astragalus membranaceus on the quality of stewed chicken, the chicken leg meat was used as the raw material, and the impact of different addition ratios of these two herbal ingredients on the physicochemical properties, sensory attributes, active ingredient, taste compounds, and volatile aroma profiles was systematically examined. The results demonstrated that the L* values in the Codonopsis pilosula and Astragalus membranaceus treatment groups were lower than those in the control (CON) group. The shear force in the DSHQ-1 group was significantly reduced compared to the CON group (P<0.05), suggesting improved tenderness; however, further increasing the proportion of Codonopsis pilosula led to an increase in shear force. Notably, the moisture content, flavonoid and polysaccharide levels, as well as sensory evaluation scores, were all higher in the treatment groups than in the control, indicating that the incorporation of these herbs promoted the retention of functional components and enhanced both palatability and overall sensory quality. With regard to flavor characteristics, the total amino acid content in the DSHQ-5 group was significantly higher than that in the CON group (P<0.05), reflecting a pronounced flavor-enhancing effect. A total of 45 volatile aroma compounds were identified by GC-MS analysis, comprising 10 aldehydes, 5 esters, 2 acids, 8 alcohols, 9 hydrocarbons, 5 ketones, 3 terpenes, and 3 other compounds. Overall, the concentration of aromatic substances in the stewed chicken from the DSHQ-2, DSHQ-3, DSHQ-4, and DSHQ-5 groups was higher than that in the CON group. The addition of Codonopsis pilosula and Astragalus membranaceus enriched the terpene content in the stewed chicken, thereby effectively enhancing its flavor complexity. Furthermore, 12 characteristic volatile aroma compounds with OAV>1 were identified through odor activity value (OAV) analysis. Among these, hexanal, eucalyptol, and 1-octen-3-ol exhibited the highest OAVs, contributing oily, herbal, and mushroom-like aromas, respectively. In conclusion, Codonopsis pilosula and Astragalus membranaceus improve the overall quality of stewed chicken and enhance its flavor profile. Their combined use demonstrates practical potential for application in chicken-based food processing.
Objective: To elucidate the material basis and mechanisms underlying the anti-aging effects of Shudi-Yu-Shanyao (SYS), a medicinal-food homologous formula. Methods: Potential SYS actives were screened by oral bioavailability (OB) and drug-likeness (DL) criteria, integrating LC-MS, TCMSP retrieval, and literature mining. Network pharmacology was used to identify the core targets/pathways and to construct a component-target-pathway network. Anti-aging efficacy was then evaluated in a D-galactose-induced aging mouse model. Cognitive performance was assessed by the Morris water maze. HE stain, biochemical assays, and molecular analyses explored underlying mechanisms. Results: Forty-five active components and 149 core targets were identified. Targets were enriched in aging-related pathways (including cancer and Alzheimer’s disease pathways) and key signaling cascades such as AMPK, p53 and necroptosis. Network topology highlighted five putative key components, they were quercetin, methyl palmitoleate, swertiamarin, palatinose and manninotriose. In vivo, SYS effectively mitigated aging phenotypes and improved cognition: compared with the model group, the medium and high-dose groups showed 225% and 200% more platform crossings; 84.32% and 119.31% longer time in the target quadrant, respectively (P<0.05, P<0.01). Renal function improved, with serum creatinine reduced by 10.39% (medium) and 8.45% (high), and blood urea nitrogen reduced by 4.91% (medium) and 3.40% (high) (P<0.0001). Antioxidant capacity increased (SOD activity, compared with the model group, up by 31.49% in serum and 25.26% in kidney), while MDA decreased (serum: 6.47±0.23 to 5.14±0.16 nmol/mg prot; kidney: 18.25±0.31 to 15.15±0.34 nmol/mg prot; P<0.05, P<0.01). SYS downregulated p53, p21, γH2AX, and Bax, while upregulated Bcl-2 in renal tissue (P<0.01). Conclusion: SYS delays aging, with quercetin and other components likely acting via multi-target mechanisms that attenuate DNA damage, enhance antioxidant defenses, modulate Bax/Bcl-2 mediated apoptosis, and suppress overactivation of the p53 pathway. These findings provide a scientific basis for SYS as a medicinal-food homologous anti-aging intervention.
Objective: To investigate the protective effects of goat milk casein-derived bioactive peptides on the liver and kidneys of lead-exposed mice. Methods: Goat milk casein-derived bioactive peptides were prepared via enzymatic hydrolysis. The enzymatic hydrolysis process was optimized using single-factor experiments combined with response surface methodology, with lead ion chelation rate as the evaluation index. Ultraviolet (UV) scanning and Fourier-transform infrared spectroscopy (FTIR) were employed to analyze the chelation characteristics between lead and the bioactive peptides. A lead-exposed animal model was established using four-week-old male ICR mice. The protective effects of the bioactive peptides on the liver and kidneys were evaluated by observing hematoxylin-eosin (HE) staining of liver and kidney sections, oxidative stress markers, and inflammatory cytokines interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α). Results: The optimal enzymatic hydrolysis conditions were determined as follows: Enzyme dosage 3000 U/g, time 2.0 h, substrate concentration 43.97 g/L, temperature 47.60 ℃, and pH7.48, achieving a lead chelation rate of 49.60%±0.51%. UV scanning revealed that the binding of lead to the bioactive peptides increased the absorption peak at 237 nm. FTIR analysis indicated that lead reacted with free amino and carboxyl groups in the peptides. The bioactive peptides significantly reduce the liver index in lead-exposed mice (P<0.05), demonstrating protective effects on normal development. They also markedly enhanced superoxide dismutase (SOD) activity (P<0.01) and glutathione (GSH) levels (P<0.01), reduced malondialdehyde (MDA) levels (P< 0.01), and improved overall antioxidant capacity. Additionally, the peptides significantly decreased IL-6 and TNF-α levels in the liver and kidneys (P<0.01), indicating reduced inflammation. Conclusion: Goat milk casein-derived bioactive peptides exhibit protective effects on the liver and kidneys of lead-exposed mice. This study provides evidence for their potential as natural lead-chelating agents and offers technical support for developing novel lead-eliminating products.
To investigate the material basis and mechanisms underlying the antioxidant activity of Fragaria nilgerrensis Schlecht. fruits, water extract (FWE) and ethanol extracts (FAE) were prepared from the fruit material using reflux extraction. The total phenolic and flavonoid contents of the extracts were determined by UV-Vis spectrophotometry, and their chemical compositions were analyzed using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The antioxidant activities were evaluated through in vitro assays, and a hydrogen peroxide induced oxidative stress model in Saccharomyces cerevisiae was constructed to further investigate their antioxidant capacity. Finally, network pharmacology and molecular docking techniques were employed to clarify the antioxidant mechanism of Fragaria nilgerrensis Schlecht. fruits. The results showed that the total phenolic acid contents of FAE and FWE were 216.84±0.66 and 191.90±6.67 mg GAE/g, respectively, while the total flavonoid contents were 149.30±2.99 and 120.81±26.32 mg CE/g, respectively. A total of 35 compounds, including phenolics, flavonoids, amino acids, and polysaccharides, were identified in the extracts. The IC50 values of FAE and FWE for DPPH radical scavenging were 2.89±0.26 and 6.50±0.79 μg/mL, respectively, and for ABTS+ radical scavenging were 6.42±0.67 and 7.58±1.02 μg/mL, respectively. Additionally, both extracts prolonged the stationary growth phase of Saccharomyces cerevisiae, enhanced its resistance to oxidative stress, increased intracellular superoxide dismutase (SOD) activity, elevated reduced glutathione (GSH) levels, and decreased reactive oxygen species (ROS) and malondialdehyde (MDA) contents under oxidative stress. Network pharmacology analysis revealed that quercetin, kaempferol, naringenin, glycyrrhetinic acid and ellagic acid were the key antioxidant components, with potential antioxidant effects mediated through regulation of targets such as AKT1, IL6, ALB, ESR1 and EGFR and activation of signaling pathways including PI3K-AKT, MAPK and HIF-1. This study confirms the antioxidant potential of Fragaria nilgerrensis Schlecht. fruits extracts and provides a scientific basis for their development as functional foods.
To improve the quality of processed blue honeysuckle(Lonicera caerulea L.)products,this study employed a mixed starter culture of lactic acid bacteria(Lactobacillus acidophilus,Lactobacillus fermentum,and Lacticaseibacillus rhamnosus)in combination with eggshell powder for co-fermentation to produce calcium-enriched fermented blue honey-suckle juice.An unfermented group,a single lactic acid bacteria fermentation group,and co-fermentation groups with lactic acid bacteria and eggshell powder(at addition levels of 0.5%and 1%)were established to systematically evaluate juice yield,soluble solids contents,sensory quality,calcium contents,polyphenol and anthocyanin contents,as well as the com-position of non-volatile metabolites.The results showed that lactic acid bacteria fermentation increased the soluble solids contents of the juice,reduced bitterness and astringency,and promoted the accumulation of total phenolics and antho-cyanins.Co-fermentation with eggshell powder effectively increased the bioavailable calcium contents of the juice and pro-moted the conversion of calcium carbonate into readily absorbable calcium chelates.Among them,the 1%eggshell powder group exhibited total calcium,organic acid-bound calcium,and protein-bound calcium contents of 2229.73,1681.44,and 537.90 mg/L,respectively.A total of 732 metabolites were identified by liquid chromatography-mass spectrometry.Lactic acid bacteria fermentation effectively promoted the enrichment of functional components such as flavonoids,phenolic acids,terpenoids,glycosides,alkaloids,and amino acid derivatives,with the co-fermentation groups supplemented with eggshell powder showing the most pronounced effects.In conclusion,the synergistic fermentation of lactic acid bacteria and eggshell powder significantly improved the flavor and nutritional quality of blue honeysuckle juice,providing a new strategy for the development of calcium-enriched functional beverages and the high-value utilization of blue honeysuckle 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.
Chili pulp represents a new category of chili-based products, functioning as the fundamental base material for downstream applications including chili sauces, hot pot soup bases, and compound seasonings. Consequently, the quality of the pulp directly influences the market competitiveness of the terminal products. This study investigated four cultivars of horn peppers (Capsicum annuum L.) from Inner Mongolia (LZ-1-R01, H1, 7#, and HL23). Chemometric methods combined with multivariate statistical analysis were employed to comparatively evaluate the multi-dimensional quality attributes and assess the processing suitability of the resultant chili pulp. These attributes included color properties (L*, a*, b* values, and color value), textural characteristics (rheological properties and particle size distribution), nutritional components (carotenoids and capsaicinoids), and volatile flavor compounds. Results showed that, H1 chili pulp exhibited the best overall appearance and consistency, showing the highest brightness (L* value: 38.38±0.5) and the smallest particle size (distribution range: 3.12 to 1430 μm; volume mean diameter: 407.47±1.50 μm; area mean diameter: 146.53±1.94 μm), and it also demonstrated optimal fluidity (initial viscosity: 241.07 Pa·s, δ<0.4). LZ-1-R01 chili pulp contained the highest carotenoid content (699.78±9.04 μg/g). And 7# chili pulp showed the highest content of capsaicin and dihydrocapsaicin (12.12±0.17 μg/g and 24.14±0.86 μg/g, respectively). HL23 chili pulp presented a relatively balanced profile across all quality indicators. A total of 48 volatile flavor compounds were identified in the four chili pulps using GC-IMS. Among them, 7# chili pulp exhibited the highest total peak intensity of volatile flavor compounds. Methyl salicylate was identified as the characteristic volatile component of H1, while 3-methyl-2-butenal (D) was the key differential compound for 7# and LZ-1-R01. The key differential markers for HL23 included 3-hydroxybutan-2-one (M/D), butylbenzene, 2-heptanone, and butanal (M/D). Furthermore, combined with the ROAV, 3-methylthiopropanal was identified as a key volatile flavor substance in the chili pulp. Based on the quality attribute analysis, all four chili varieties were deemed suitable for pulping. Chili pulps with distinct characteristics could be selected according to specific application requirements; for instance, H1 was suitable for developing high-smoothness products such as table sauces, while 7# and LZ-1-R01 could be utilized for color blending in product formulations. This research provides a novel perspective for the multi-scenario application of chili processing.
Milk serves as a crucial medium of nutrition and immune protection for newborns. Its proteins exhibit a holistic mechanism of action: rather than functioning in isolation, they assemble into complexes through mutual interactions. These complexes demonstrate superior efficacy in nutrient delivery and immune protection compared to their isolated counterparts. This paper reviews advances in understanding the interaction mechanisms of milk-derived proteins, encompassing forms such as charge interaction, domain-specific binding, and cofactor-mediated association. It further examines the immunoregulatory effects of these protein complexes, including direct antimicrobial and antiviral activities, regulation of immune cell function and inflammatory responses, enhancement of intestinal barrier integrity and flora balance, and promotion of immune system maturation. The analysis of current research challenges and future directions provides a new perspective for developing novel functional foods and immunomodulators.
To investigate the effects of Lonicera japonica polysaccharide(LJP)on the frozen storage stability of frozen dough and the quality of pre-proofed red bean paste buns.Frozen dough samples were prepared with different levels of LJP(0,0.5%,1.0%,1.5%,and 2.0%).Following freeze-thaw cycle treatment,the pasting,rheological,and thermal properties of the dough were evaluated,together with moisture migration and protein secondary structure.In addition,the texture,spe-cific volume,color,electronic nose response,and sensory scores of the resulting red bean paste buns were analyzed.The results showed that LJP improved dough stability during frozen storage by binding water molecules through its hydrophilic groups,thereby mitigating ice crystal-induced damage to the gluten network and enhancing the water-holding capacity and structural integrity of the dough.At an LJP addition level of 1.5%,the dough exhibited the highest storage modulus(G')and loss modulus(G"),the greatest proportion of bound water,and increased contents of the more stable α-helix and β-sheet structures in the protein secondary structure.The gluten network at this level also showed the most compact and continuous microstructure.Correspondingly,the red bean paste buns prepared with 1.5%LJP displayed the highest specific volume and height-to-diameter ratio,reaching 1.28 mL·g-1 and 0.534,respectively,along with favorable textural characteristics.The addition of 1.5%LJP increased the contents of aromatic compounds and terpenoids,and inhibited the production of undesir-able volatile components.The highest sensory score(89.4)was also obtained at this level,indicating the best overall product quality.In contrast,excessive addition of LJP(2.0%)disrupted gluten network continuity and adversely affected product quality.Overall,these findings provide a theoretical basis and technical reference for the development of hydrocol-loid-based quality improvers for frozen dough and suggest a promising new application of LJP in the industrial production of flour-based foods.
Okara (soybean residue), a byproduct of soybean processing, is rich in dietary fiber, proteins, phytohormones, and various vitamins. Microbial fermentation enhances the functional components of okara while improving its palatability and flavor. This review summarizes the functional components of okara, their physiological functions, and the effects of microbial fermentation on their compositions and concentrations. The mechanisms by which these functional components exert beneficial effects, including regulation of gut microbiota composition, promotion of short-chain fatty acid production, enhancement of intestinal barrier function, and modulation of immune responses, are also discussed. The potential role of fermented okara in the prevention and management of obesity, diabetes, inflammatory bowel diseases, and other related disorders has also been explored. This review highlights the nutritional value of fermented okara, elucidates how its functional components interact with gut microbiota to promote host health, and provides a theoretical basis for the industrial development and application of fermented okara-based functional foods.
To comprehensively utilize stalk residue of Pleurotus ostreatus,improve its added value,and develop a produc-tion base material for edible fungus condiments,this study carried out the following work:Using the concentrated enzyme-hydrolyzed solution of stalk residue of Pleurotus ostreatus as raw material,glucose was added,and the Maillard reaction was applied to prepare the flavor base material.Single-factor experiments and orthogonal experiments were used to opti-mize Maillard reaction conditions,with sensory score,system pH and browning degree as evaluation indicators.Free amino acid content was determined in the concentrated solution and the Maillard reaction products(MRPs)prepared under the optimal reaction conditions,and the contribution of amino acids to taste was also analyzed.The characteristic flavor of MRPs was analyzed using a gas chromatography-mass spectrometry(GC-MS)instrument,and the antioxidant capacities of the concentrated enzyme-hydrolyzed solution and MRPs were compared.The results showed that the order of influence of the four single factors on the Maillard reaction was:initial pH>glucose addition amount>reaction temperature>reaction time.The optimal conditions for the Maillard reaction were:7.0%glucose addition,initial pH7.0,and reaction at 100℃for 80 minutes.The prepared product was reddish-brown,with obvious umami taste and slight sweetness,and had a typical Pleurotus ostreatus aroma mixed with a roasted hazelnut scent.Seventeen free amino acids were detected in both the con-centrated solution and MRPs,among which glutamic acid,serine,alanine,and tyrosine had relatively high contents.After the Maillard reaction,the content of bitter amino acids decreased;the content of umami amino acids(aspartic acid and glu-tamic acid)was 2.733 mg/g,accounting for 33.4%of the total free amino acid content.The taste activity values(TAV)of glutamic acid and alanine—both contributing significantly to taste—were 8.097 and 1.240,respectively,and the taste-active amino acid composition of MRPs was improved compared with that of the concentrated solution.A total of 42 volatile sub-stances were detected and identified in MRPs,including 17 aldehydes,10 ketones,6 hydrocarbons,5 alcohols,3 hetero-cyclic compounds and 1 acid.The compounds with relatively high relative contents were heterocyclic compounds(44.93%)and aldehydes(33.07%).Relative odor activity value(ROAV)results show that 2,4-decadienal(ROAV=100),2-pentyl-furan(ROAV=50.29)and C6～C10 aliphatic aldehydes are the main aroma contributors of MRPs.Results of antioxidant experiments indicated that both the reducing power and DPPH free radical scavenging capacity(IC50=0.86 mg/mL)of MRPs were significantly improved.This study established an effective method for the resource utilization of stalk residue of Pleurotus ostreatus,provided a new approach for condiment production,and had good market application prospects.
Apocynum venetum is a traditional edible medicinal plant containing various functional ingredients. A. venetum polysaccharides display multiple bioactivities, rendering them applicable in the fields of food, cosmetics, and biomedicine. However, current research on this polysaccharide is limited, hindering their widespread application and development. Herein, we present a brief overview of the extraction, purification, structural characteristics, bioactivities, and potential applications of A. venetum polysaccharides. We also provide a perspective on their future applications and development. In terms of extraction and purification, the water extraction, acid/base extraction, ultrasonic assisted enzymolysis, microwave assisted eutectic solvent extraction methods, etc. are mainly introduced. For the purification of A. venetum polysaccharides, we mainly introduce the column chromatography, ultrafiltration membrane, and ultrafiltration/gel chromatography strategies. In addition, we also summarize the bioactivities and applications of A. venetum polysaccharides. Finally, the problems and challenges faced by A. venetum polysaccharides in large-scale applications, as well as future development trends are summarized. Future research should combine synthetic biology and precise structural modification technologies to meet demands for the development of functional polysaccharides and their large-scale production. Efforts should be made to develop highly active polysaccharides to provide theoretical support for their utilization in food and other fields.
This study investigated the effects of tiger nut protein on the properties and gel quality of wheat starch. Mixtures of wheat starch with different mass fractions of tiger nut protein (0%, 1%, 3%, 5%, 7%, 9%, 11%) were prepared and analyzed using a rapid visco-analyzer, differential scanning calorimetry, rheometer, texture analyzer, Fourier transform infrared spectroscopy (FT-IR), and scanning electron microscopy (SEM). The results demonstrated that the solubility and swelling power of wheat starch were increased with higher tiger nut protein content. With the addition of 11% protein, the peak viscosity, trough viscosity, breakdown value, final viscosity, setback value, and gelatinization enthalpy (ΔH) were reduced by 46.72%, 43.68%, 56.86%, 37.17%, 25.19%, and 17.57%, respectively, while the completion temperature (Tc) was increased by 2.03%. The strength of the composite gels was reduced by tiger nut protein, as evidenced by decreases in the storage modulus (G'), loss modulus (G"), gumminess, and chewiness. Regarding freeze-thaw stability, it was found that stability decreased when the protein addition level exceeded 5%. FT-IR indicated that the extent of intramolecular hydrogen bonds in starch was reduced by tiger nut protein. The SEM results showed that at lower protein concentrations (<3%), the composite exhibited a relatively uniform, layered structure. However, excessive protein addition (>3%) resulted in the formation of larger pores with thinner pore walls, reflecting structural discontinuity and reduced gel homogeneity. Overall, starch properties and gel quality are effectively modified by tiger nut protein, thereby establishing a scientific foundation for its application in gel-type food systems.
This study investigates how a processing technique designed to improve sensory quality affects flavor attributes and the relative concentrations of volatile and non-volatile compounds in Sichuan Gongfu black tea. The tea cultivar "Zhongcha 302" was used in the experiments. The impact of the processing technique on the aroma and taste qualities of Sichuan Gongfu black tea was evaluated by quantitative descriptive analysis, ultra-high-performance liquid chromatography-mass spectrometry (UPLC-MS/MS), and gas chromatography-mass spectrometry (GC-MS), combined with correlation analysis. The results showed that processing increased the sweet, floral, and fruity aromas, as well as the sweet and umami attributes of Sichuan Gongfu black tea. GC-MS analysis identified 34 key volatile compounds with odor activity values greater than 1, including geraniol, (E)-2-decenal, phenylacetaldehyde, nonanal, (E)-2-nonenal, o-cymene, (Z)-6-nonenal, (Z)-2-decenal, α-phellandrene, 2-pentylfuran, and heptanal. UPLC-MS/MS-based metabolomics identified 74 non-volatile compounds influenced by processing, including rutin, luteolin 7-xyloside, epicatechin gallate, p-coumaric acid, feruloyl-L-glutamic acid, and L-theanine. Tea processing altered the relative concentrations of several compounds, particularly flavonoids and phenolic acids, as well as amino acids (and their derivatives). Pearson correlation analysis showed that o-cymene, geraniol, phenylacetaldehyde, heptanal, p-cymene, trans-linalool oxide (furanoid), linalool, (E)-2-octenal, and α-ionone were associated with higher sensory scores for the floral, fruity, and sweet aroma attributes in the processed tea. The increased concentrations of L-glutamic acid, L-proline, and L-theanine were associated with greater umami and sweetness. In contrast, tea processing decreased the relative concentrations of luteolin 7-xyloside, epicatechin, p-coumaric acid, ferulic acid, theobromine, and proanthocyanidins, which might explain the reduced bitterness and astringency. These findings provide a theoretical basis and technical guidance for improving the quality of Gongfu black tea.
To investigate the correlation between growing environment and stable isotopes and mineral elements in 80 Yunnan large-leaf sun-dried green tea samples (from 4 production areas: Ning'er County, Lianghe County, Simao District and Jinghong City, Yunnan Province), 24 trace elements, 14 rare earth elements and 5 stable isotopes were analyzed and determined by using Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS) and Inductively Coupled Plasma Mass Spectrometry (ICP-MS). To explore the feasibility of discriminating large-leaf sun-dried green tea from different geographical origins, multiple multivariate statistical methods were employed, including analysis of variance (ANOVA), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and linear discriminant analysis (LDA). Tea from Lianghe County recorded a significantly higher total mineral element content compared to the other three regions (P<0.05). PCA extracted seven principal components with a total cumulative variance contribution rate of 80.831%. An OPLS-DA model provided effective differentiation of samples from the 4 different regions, from which 15 key variables with variable importance in projection (VIP) scores >1 were screened (δ2H, δ18O, Rb, Al, Tl, Cs, δ34S, Mn, Cu, Cd, Ga, Ba, Fe, As, Sr). Subsequently, these markers were subjected to Fisher's LDA. This model achieved 100.0% correct discrimination and a 92.5% cross-validation rate, demonstrating its robust capability for origin traceability of Yunnan large-leaf sun-dried green tea. This study demonstrated the feasibility of tracing the geographical origin of Yunnan large-leaf sun-dried green tea through mineral element and stable isotope analysis. The findings provided a research foundation for origin discrimination at a more accurate geographical scale and for the protection of geographical indication products in Yunnan.
This study aimed to establish a novel and efficient analytical method based on magnetic expanded graphite(MEG)solid-phase extraction coupled with gas chromatography-mass spectrometry to address the challenge of accurately determining the trace characteristics of the aroma compound 1,1,6-trimethyl-1,2-dihydronaphthalene(TDN)in Riesling wines.The MEG adsorbent was prepared via a facile physical blending method,and its physicochemical properties were systematically characterized.Additionally,the key parameters affecting the magnetic solid-phase extraction(MSPE)pre-treatment were optimized.Furthermore,density functional theory calculations were employed to investigate the adsorption mechanism at the molecular level.The results indicated that the method exhibited good linearity in the range of 0.05～100 ng/mL(R2=0.9943),with a limit of detection as low as 0.01 ng/mL.Theoretical calculations confirmed that the syner-gistic effect of van der Waals forces and π-π stacking(binding energy:-0.84 eV)was the key driving force for the efficient adsorption of TDN.The proposed method was successfully applied to the analysis of various Riesling wine samples,demonstrating high efficiency,accuracy,and reliability in the quantitative analysis of the target compound.This study not only provides a rapid and sensitive analytical tool for TDN but also offers new insights guided by theoretical calculations for the design and application of novel enrichment materials for food flavor compounds.
