This study evaluated the effects of microwave, infrared-roasting, and stir-frying pretreatments on the quality characteristics of cold-pressed soybean oil (SBO) and soybean cake (SBC). All pretreatments significantly increased lipid yields (average 45.05%) and enhanced the contents of minor bioactive compounds in SBO compared to untreated controls. Among the tested methods, microwave pretreatment resulted in the highest levels of tocopherols, sterols, and phenolics (1572.19 mg/kg, 2188.97 mg/kg, and 14.64 mg GAE/kg, respectively) and showed the strongest antioxidant properties, as evidenced by elevated 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP) and a longer oxidation induction time (OIT). Volatile profiling revealed a shift in aroma profile from green notes to roasted and caramel-like notes, particularly in microwave-treated samples. In SBC, all thermal treatments significantly improved nutritional and functional properties, with microwave pretreatment achieving the highest in vitro protein digestibility (IVPD, 82.67%), the lowest levels of antinutritional factors (ANFs), and optimal emulsifying activity. Overall, microwave pretreatment represents a promising strategy for nutritious, sustainable soy-based food production.

Canolol is a pivotal phenolic antioxidant in rapeseed oil, yet its specific antioxidant mechanism and stability determinants during storage remain poorly understood. This study elucidates the antioxidant pathway of canolol within a lipid autoxidation model and evaluates its stability during the 52-week storage (25 ± 2 °C) of microwave-pretreated rapeseeds under varying packaging conditions. Rapeseeds were packaged in polyamide/polyethylene (PA/PE) vacuum bags and polypropylene (PP) atmospheric bags, and then monitored for seed quality, oil oxidative indices, and micronutrient contents. Via high-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (HPLC-Q-TOF/MS/MS), a canolol-derived dimeric oxidation product (C20H24O7, m/z 375.1437) was tentatively identified in an 2,2'-azobis(isobutyronitrile) (AIBN)-initiated ethyl linoleate (EtL) autoxidation system. The MS/MS fragmentation pattern-characterized by neutral H2O loss, sequential •CH3 eliminations, and syringyl-type diagnostic ions-supports a mechanism involving hydrogen atom transfer (HAT) from canolol to lipid-derived peroxyl radicals. This is followed by the oxidative cross-coupling of a canolol-derived phenoxyl radical (ArO•) with a hydroxyethylated intermediate (Ar'O•), confirming canolol's role as a chain-breaking antioxidant. Correlation analyses confirmed canolol as the primary antioxidant (r = -0.914, -0.984/-0.959, -0.883 with acid value/peroxide value, p < 0.01), with a synergistic effect relationship with tocopherols (r = 0.878, 0.966, p < 0.01). PA/PE vacuum packaging (low oxygen permeability) significantly mitigated canolol degradation (22.41% loss vs. 76.34% in PP), reducing tocopherol loss and oil oxidation. This study clarifies canolol's antioxidant pathway in rapeseed oil, providing theoretical insights for phenolic antioxidant research and practical packaging guidance for the edible oil industry.

Rapeseed (Brassica napus L.) is a globally important oilseed crop that provides edible oil, protein meal, and feedstock for biodiesel production. However, seedling establishment is highly sensitive to water-availability extremes, limiting yield stability in industrial oilseed production. Seed pelleting is a practical technology for improving germination uniformity and stress resilience, but its mechanisms under contrasting water-availability conditions remain insufficiently understood. Here, we integrated physiological, hormonal, enzymatic, transcriptomic, and metabolomic analyses to compare pelleted and unpelleted rapeseed seeds under high- and low-water-availability conditions simulated using 3 and 36 g L⁻¹ agar media, respectively. Under low-water-availability conditions, pelleting promoted gradual water absorption, reaching 75% after 24 h, and was associated with higher headspace CO₂ concentration, GA₄ accumulation (18 ng g⁻¹ FW), and maintained activities of glycolytic and tricarboxylic-acid-cycle enzymes. These responses were accompanied by superior final germination (95.8%) and a higher vigor index (5.9). In contrast, under high-water-availability conditions, pelleting increased ABA and JA concentrations to 90 and 2.8 ng g⁻¹ FW, respectively, reduced the activities of carbohydrate-metabolic enzymes, and activated redox- and lipid-remodeling networks, resulting in lower seed vigor. Overall, pelleting differentially modulated hydration, hormonal signaling, and metabolic responses according to water availability. These findings provide a mechanistic basis for developing and field-testing climate-smart, water-responsive pelleting technologies for industrial oilseed rape, including hydrophilic, water-retentive formulations for low-water-availability seedbeds and oxygen-releasing or gas-permeable formulations for excess-water-prone conditions.

Polyphenols, proteins, and lipids interact through diverse noncovalent and covalent mechanisms that collectively influence nutritional quality, physicochemical stability, and bioavailability in food systems. This review systematically examines the formation, characterization, and functionality of polyphenol-protein and polyphenol-lipid binary complexes, which serve as the fundamental building blocks for higher-order ternary architectures. We critically analyze the key structural features and assembly pathways, highlighting noncovalent interactions (hydrogen bonding, hydrophobic forces, electrostatic attraction, π-π stacking) and covalent oxidative coupling. Both intrinsic factors (e.g., polyphenol structure, protein conformation, lipid composition) and extrinsic processing conditions (e.g., temperature, pH, ionic strength) are analyzed for their roles in modulating complex formation. Emerging fabrication strategies and integrated characterization approaches are summarized. Furthermore, we discuss how the strategic combination of binary interactions leads to emergent properties in ternary systems, such as enhanced interfacial stabilization and controlled release, enabling innovative applications in food emulsions, nutraceuticals, drug delivery, and biomaterials. By integrating insights from binary to ternary levels, this review establishes a mechanistic foundation for the rational design of next-generation polyphenol-protein-lipid hybrid systems with tailored functionalities.

This study evaluated the effects of microwave, infrared-roasting, and stir-frying pretreatments on the quality characteristics of cold-pressed soybean oil (SBO) and soybean cake (SBC). All pretreated SBO samples showed significantly increased yields of lipids (by 43.08-47.54%) and minor bioactive compounds compared to those in untreated controls. Among the methods, microwave pretreated SBO showed the highest levels of tocopherols, sterols, and phenolics (1572.19, 2188.97, and 14.64 mg gallic acid equivalents per kg of oil, respectively) and strongest antioxidant properties, as evidenced by elevated 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and ferric reducing antioxidant power, and a longer oxidation induction time. Volatile profiling revealed a marked shift in the aroma profile from green notes to roasted and caramel-like notes. Microwave treatment significantly increased key Maillard-derived compounds, including 2,5-dimethylpyrazine (from 146.51 to 1359.27 mu g/kg) and maltol (from 136.45 to 1954.34 mu g/kg), while reducing grassy off-flavor markers such as 1hexanol (from 2682.12 to 1970.40 mu g/kg). In SBC, all thermal treatments significantly improved nutritional and functional properties, with microwave pretreatment achieving the highest in vitro protein digestibility (82.67%), lowest antinutritional factor levels, and optimal emulsifying activity/stability. Collectively, the results demonstrate the potential nutritional benefits of microwave pretreatment in sustainable soy-based food production.

Rapeseed meal has abundant proteins within well-proportioned amino acid composition, together with good functional properties, thus indicating it has notable nutritional value and application potential. However, its application is mostly limited into animal feed and fertilizer, which has not been fully developed as a high-quality plant protein resource. Since China faces increasingly pressure on plant protein supply, the effective utilization of rapeseed meal protein has become an important research field for improving the quantity of high-quality plant-based protein. This review makes a comprehensive investigation into the structural and functional characteristics of rapeseed protein (RP), especially focusing on the main processing factors that affect RP quality. Therefore, this review aims to provide a theoretical basis and direction reference for promoting the value-added utilization of RP.

This study systematically evaluated the regulatory effects of expansion pressures on precursor conversion and the flavor profiles in rapeseed oil. By integrating the response relationships of three core flavor-forming processes (non-enzymatic reactions and metabolic pathway), the connection between pressure parameters and the generation of key flavor compounds was elucidated. A total of 56 Maillard reaction-related compounds and 26 glucosinolate-derived metabolisms were identified. Glucosinolate content ranged from 44.638 to 3.827 μmol/g, amino acid content from 258.7 to 246.3 mg/g, fatty acid content from 489.5 to 377.2 mg/g, while the reducing sugar content ranged from 67.85 to 59.88 mg/g. Pressure and thermal combination produced nitriles (184.531-6103 μg/kg), cyanides (15.755-1938 μg/kg). Specifically, at 0.6-0.8 MPa, sucrose hydrolysis and glucose accumulation led to a 21.32-fold increase in pyrazine content, resulting in a flavor profile from grassy to roasted notes. The interaction of pyrazine and nitrile compounds contribute to the characteristic flavor of rapeseed oil.

Advanced glycation end products (AGEs) are complex and heterogeneous compounds that contribute to the development of diabetes-related vascular complications. This study investigated the inhibitory effects of canolol (CAO) and its dimer, two key phenolic compounds in rapeseed oil, on AGEs-induced cytotoxicity in human umbilical vein endothelial cells (HUVECs), and elucidated their potential mechanisms of action. Both CAO and its dimer markedly alleviated AGEs-induced cytotoxicity and oxidative stress by lowering intracellular reactive oxygen species (ROS) and malondialdehyde (MDA) levels, while boosting glutathione (GSH) content and superoxide dismutase (SOD) activity. Moreover, they effectively suppressed AGEs-triggered apoptotic responses and preserved mitochondrial membrane potential. Additionally, CAO and its dimer inhibited AGEs-induced activation of the MAPK/NF-kappa B signaling axis. These findings suggested that the key phenolic compounds in rapeseed oil protect against AGEs-induced vascular endothelial injury by modulating MAPK and NF-kappa B pathways, offering a potential approach in for preventing and managing diabetes-related cardiovascular diseases.

Walnuts are rich in a variety of nutritional components. However, due to their high content of unsaturated fatty acids (UFAs), the quality of walnuts tends to decline during storage, which adversely affects the development of the walnut industry. This study was aimed to investigate the impacts of temperature and packaging methods on the storage quality and oxidative stability of walnuts. The Wen 185 walnut variety was selected, and the physical-chemical and nutritional indexes of walnuts stored for 42 weeks under different temperatures (-18 degrees C, 4 degrees C, and room temperature) and packaging methods (vacuum light-exposed, vacuum light-proof, vacuum-radiation light-exposed, vacuum-radiation light-proof, nitrogen-filled light-exposed, nitrogen-filled light-proof) were measured. The results showed that low temperatures, especially-18 degrees C, in combination with vacuum lightproof packaging, could effectively suppress the increase in oxidative stability indicators such as acid value (AV) and peroxide value (PV), and maintain high retention rates of nutritional indicators like tocopherol and phytosterol. This study has elucidated that low temperatures and appropriate packaging methods play the crucial roles in maintaining the quality and oxidative stability of walnuts during storage. It has provided comprehensive and valuable data support and theoretical basis for the scientific storage of walnuts, contributing to the development of the walnut industry and the guarantee of product quality.

Radio frequency (RF) is an emerging technology for rapeseed pretreatment, offering a comparison to the established microwave (MW) technique. This study investigated the effects of RF and MW pretreatment combined with different oil extraction methods on the oil yield, quality characteristics and lipid concomitant contents of rapeseed and its products. Results indicated that RF combined with pressing extraction yielded the highest tocopherol and canolol contents in rapeseed oil (839.6 and 1316.4 mg/kg, 8.0 % and 7.9 times higher than the control, respectively), and MW combined with supercritical carbon dioxide fluid extraction yielded the highest phytosterol content (8402.0 mg/kg, 16.6 % higher than the control). These results indicate the effectiveness of RF as a novel pretreatment method for rapeseed and its potentially greater advantage than MW. Results also imply that RF could contribute to sustainable and efficient oil extraction processes in the future food industry owing to its high efficiency and energy-saving capability.

Soy protein isolate, a essential component in various food products, can be greatly impacted by the drying process, influencing its quality and functionality. This study evaluates the effect of ultrasound pretreatments (5, 10, and 15 min at 350 W) and different drying techniques, namely, freeze drying (FD), spray drying (SD) and oven drying (OD) on structural and functional properties of soy protein isolate (SPI) powder. Among all drying conditions, maximum peak temperature Td (175.31 °C) was achieved with FD after 15 min of ultrasound pretreatment. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed that ultrasound pretreatment significantly affected protein fragmentation in soy protein isolate (SPI), altering its molecular weight and exhibiting distinct bands compared to control (with distinct bands around 48 kDa and 75 kDa range); demonstrating the most prominent effect of ultrasound pretreatment, which further enhanced functional properties. Notably, surface hydrophobicity (H0) of SPI was significantly higher after ultrasound pretreatments compared to their control samples, suggesting that this application time effectively enhanced the exposure of hydrophobic groups. The relative crystallinity of FD-control, SD-control and OD-control samples were decreased by 6.83 % for FD, 8.14 % for SD and 5.30 % for OD after 15 min of ultrasound pretreated drying, respectively. Ultrasound pretreatment significantly reduced contents of off-flavor compounds, such as 3,5-Octadien-2-one, Decanal, (E)-2-octenal and 2-Pentylfuran in SPI. Moreover, relative content of 3,5-Octadien-2-one in the major volatile off-flavor compound of FD dried SPI reduced from 2.27 % to 1.00 %, 1.05 %, and 0.96 % at 5-, 10-, and 15-minute ultrasound (350 W) application times, respectively. These findings provided valuable insights into selecting appropriate ultrasound pretreated drying techniques to optimize the quality and performance of SPI in various applications.

4-Isothiocyanato-1-butene (4-BITC) is a crucial plant isothiocyanate; however, its flavor profile in microwave rapeseed oil and its anti-inflammatory properties have not been elucidated in detail. Therefore, in this study, the distribution of 4-BITC in 45 rapeseed oils was quantitated using selected ion monitoring, with concentrations ranging from 0.29 to 8.63 mg/kg. The odor activity values ranged from 4 to 123. In a lipopolysaccharide (LPS)-induced RAW264.7 cell model, 4-BITC exerted dose-dependent anti-inflammatory effects, which resulted in remarkable differences in 20 lipid mediators between the LPS and 4-BITC groups. Kyoto Encyclopedia of Genes and Genomes analysis revealed that 4-BITC downregulated proinflammatory oxylipins by modulating the CYP, LOX, and COX pathways, thereby preventing arachidonic acid metabolism disorders. Molecular docking further confirmed that 4-BITC inhibited the PI3K/Akt/NF-κB signaling cascade to alleviate inflammation.

Phenolic compounds, one of the most crucial lipid concomitants in rapeseed, have garnered heighten attention due to their numerous health benefits. Therefore, efficiently characterizing the phenolic profile of rapeseed is paramount for discerning their potential bioactivities. This study employed untargeted metabolomics in conjunction with molecular networking to trace the phenolic composition across three rapeseed genotypes. A total of 117 phenolic compounds were identified in rapeseed by mass spectrometry under positive and negative ionization modes, including 36 flavonoids, 23 coumarins, 12 phenolic acids, 10 lignans, 4 stilbenes, 4 diarylheptanes, 1 tannin, and several other phenolic constituents. Biochemical analyses revealed that Brassica napus rapeseed typically exhibited the highest total phenolic content and total flavonoid content as well as the strongest antioxidant capacity among three rapeseed genotypes. Through correlation analysis, 17 potential antioxidant phenolic compounds were tentatively screened from rapeseed, supporting the development and utilization of natural antioxidants from rapeseed.

Flaxseed oil (FSO) can be categorized into different varieties with light and strong intensity profiles, however, the potential aroma indicators have remained unknown. In this study, a total of 48 volatile compounds in WX-2 and BX-3 FSOs were identified using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). These 48 volatiles contributed to the aroma, with their flavor dilution factors (FDs) ranging from 1 to 512. Sixteen compounds with FD values greater than or equal to 16 were selected, and their odor activity values were determined using the external standard method. The total content of volatile compounds in the two varieties differed significantly, with WX-2 at 2.65 mg/kg and BX-3 at 10.9 mg/kg. Potential flavor indicators were confirmed through recombination and omission experiments, which identified 2-methylbutanal and methanethiol as indicators for the light variety, and 2-ethyl-5-methylpyrazine, (E)-2-penten-1-ol, and 1-penten-3-one as indicators for the strong variety.

In this study, we applied various thermal pretreatment methods (e.g., hot-air, microwave, and stir-frying) to process walnut kernels, and conducted comparative analysis of the physicochemical properties, nutritional components, in vitro antioxidant activity, and flavor substances of the extracted walnut oil (WO). The results indicated that, thermal pretreatment significantly increased the extraction of total trace nutrients (e.g., total phenols, tocopherols, and phytosterols) in WO. The WO produced using microwave had 2316.71 mg/kg of total trace nutrients, closely followed by the stir-frying method, which yielded an 11.22% increase compared to the untreated method. The WO obtained by the microwave method had a higher Oxidative inductance period (4.05 h) and oil yield (2.48%). After analyzing the flavor in WO, we found that aldehydes accounted for 28.77% of the 73 of volatile compounds and 58.12% of the total flavor compound content in microwave-pretreated WO, these percentages were higher than those recorded by using other methods. Based on the comprehensive score obtained by the PCA, microwave-pretreatment might be a promising strategy to improve the quality of WO based on aromatic characteristics.

Consumer preferences for walnut products are largely determined by the flavors released during mastication. In this study, a peeled walnut kernel (PWK) model was established with oral parameters decoupled using a Hutchings 3D model. The model explored in vitro variations using head-space solid-phase microextraction-gas chromatography-mass spectrometry and intelligent sensory techniques. The fracture strength, hardness, particle size, adhesiveness, springiness, gumminess, and chewiness were significantly reduced during mastication. We identified 61 volatile compounds and found that 2,5-dimethyl-3-ethylpyrazine is a key component, releasing predominantly baking and milky notes. Glutamic acid, alanine, arginine, and sucrose were identified as the key compounds in taste perception. The method can help establish a mastication model for nuts and facilitate breakthroughs in the development of walnut products and processing methods.

As one of the most important vegetables and oils consumed globally, cruciferous foods are appreciated for their high nutritional value. However, there is no comprehensive knowledge to sufficiently unravel the "flavor mystery" of cruciferous foods. The present review provides a comprehensive literature on the recent advances regarding the contribution of glucosinolates (GSL) degradation products to cruciferous foods odor, which focuses on key GSL degradation products contributing to distinct odor of cruciferous foods (Brassica oleracea, Brassica rapa, Brassica napus, Brassica juncea, Raphanus sativus), and key factors affecting GSL degradation pathways (i.e., enzyme-induced degradation, thermal-induced degradation, chemical-induced degradation, microwave-induced degradation) during different processing and cooking. A total of 93 volatile GSL degradation products (i.e., 36 nitriles, 33 isothiocyanates, 3 thiocyanates, 5 epithionitriles, and 16 sulfides) and 29 GSL (i.e., 20 aliphatic, 5 aromatic, and 4 indolic) were found in generalized cruciferous foods. Remarkably, cruciferous foods have a distinctive pungent, spicy, pickled, sulfur, and vegetable odor. In general, isothiocyanates are mostly present in enzyme-induced degradation of GSL and are therefore often enriched in fresh-cut or low-temperature, short-time cooked cruciferous foods. In contrast, nitriles are mainly derived from thermal-induced degradation of GSL, and are thus often enriched in high-temperature, long-time cooked cruciferous foods.

In China, aromatic flaxseed oil (AFSO) can be classified into three categories (light, middle, and strong intensity) according to sensory characteristics, however, potential flavor indicators are unknown. In this study, a total of 99 volatile compounds in three AFSOs (WX, DY, and BX) were analyzed using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) technique. Total volatile substance content in three varieties differed significantly with WX (3253.95 μg/kg), followed by DY (7448.03 μg/kg), and BX the highest (13051.57 μg/kg). Among them, 48 volatiles provided aroma contributions and their flavor dilution factors (FDs) ranged from 1 to 512. 16 Aroma compounds (FD ≥ 16) were selected and got odor activity values (OAVs) using the external standard method. Potential flavor indicators were affirmed by recombination and omission experiments, including 2-methylbutanal and methanethiol for light ones, (E,E)-2,4-heptadienal for middle ones, and 2-ethyl-5-methylpyrazine, (E)-penten-1-ol, and 1-penten-3-one for strong ones.

In an effort to provide a theoretical basis and data reference for the efficient processing and utilization of peanuts,changes in the moisture content,browning degree,particle texture parameters,water state and distribution,and protein denaturation degree of peanuts before and after microwave pretreatment were investigated,as well as the effect of microwave pretreatment on the yield of screw-pressed peanut oil.The results were compared with those obtained using vacuum oven drying.Meanwhile,for each pretreatment,the Pearson correlation between oil yield and moisture content,browning index(BI),particle texture parameters,water state,and protein denaturation degree was determined.The results showed that after microwave treatment for 7 min at 900 W or vacuum oven treatment at 85 ℃ for 89 min,the moisture content of peanuts decreased from 5.25％to 2.27％,with the highest oil yields of 45.85％and 45.76％being obtained,respectively.Under these conditions,the shear stress formed between peanuts and the oil press was moderate,peanuts were fully squeezed and deformed,with a large amount of oil flowing out,and peanuts had the best plasticity,the most ideal moisture state and a moderate degree of protein denaturation,so that not only a large amount of oil flowed out,but also peanuts were not easily broken,thus not affecting the formation of peanut cake.

In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemical deacidification (CD), adsorption deacidification (AD), and molecular distillation deacidification (MDD). The physicochemical properties, nutritional components, and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed. The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes. The MDD shows a higher deacidification rate, reaching 94.06%, which is superior to the other two methods. Additionally, the AD retains more total phenols and tocopherols, with retention rates of 95.79% and 74.62%, respectively; whereas MDD is more effective at retaining phytosterols, achieving a retention rate of 98.09%. All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil, with ferric-reducing antioxidant power (FRAP) content and oxidative stability time were significantly reduced.whencompared to the untreated crude oil Among them, AD had the greatest impact on oxidative stability index (OSI) , with its decreasing from 2.06 h to 0.82 h. Overall, compared to CD or MDD, the AD has best application prospects in preserving nutritional components.