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.
