Lactic fermentation enhances sensory quality and nutritional properties of fruit juice, though its comprehensive impact on sea buckthorn through Lactiplantibacillus plantarum fermentation (LPF) remains unreported. This study used volatolomics and metabolomics to explore mechanism of lactic fermentation improving flavor. LPF reduced total acidity (from 24.01 g/L to 15.79 g/L), increased total flavonoid by 20.35% and polysaccharide contents by 55.64%. It also increased the quantity of volatile compounds (from 36 to 41). β-Damascenone and ethyl isovalerate were key aroma compounds, while the increase of phenylethyl alcohol and phenylacetaldehyde improved sweet, fruity, and floral aroma. The rise of adenosine, hypoxanthine, and ornithine through purine metabolism pathways enhanced umami, the enlargement of pyridoxine, pyridoxamine, and tyramine through Vitamin B6 and tyrosine metabolism pathways increased richness, and the elevated glycyrrhizin, melezitose, and maltotetraose enhanced sweetness. This study provides insight into improving sea buckthorn flavor and direction to produce high quality products.

Lipoxygenase (LOX) catalyzes the dioxygenation of polyunsaturated fatty acids containing 1,4-cis,cis-pentadiene, contributing to oxidative stress and food rancidity. This study examined the molecular mechanisms of LOX inhibition by four garlic sulfides: diallyl monosulfide (DAS), diallyl disulfide (DADS), diallyl trisulfide (DATS), and diallyl thiosulfinate (Allicin). We proposed the "Adsorption-Embolism" effect of DAS and DADS and the "Quasi-Domain-Separation" effect of DATS and Allicin, enhancing the bioactivity theory of natural sulfides as enzyme inhibitors based on protein modification. DAS and DADS formed an "adsorption embolism" in the substrate channel "W-cavity", reducing its diameter and inhibiting LOX activity. DAS covalently modified Cys492, reinforcing the embolism, while DADS maintained it reversibly through hydrogen bonds and hydrophobic interactions. DATS and Allicin targeted the common boundary between the N- and C-terminal domains, modifying Cys127, disrupting non-covalent interactions. These effects led to looser connections or relative movement between the two domains. The "Catalytic-Fe Coordination Cycle" mechanism for LOX-catalyzed linolenic acid oxidation was also illustrated, supporting electron transfer between DAS and Catalytic-Fe and thereby promoting the biochemistry of 1,4-pentadiene conversion. Further studies are needed to explore the structural changes of LOX induced by these garlic sulfides under higher resolution and varied conditions.

Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile composition and aroma of blueberry wine was comprehensively explored. The results indicated that in normal blueberry wine (NBW) fermented with sulfur dioxide, the titratable acid (TA) and total soluble solids content (TSSC) decreased slightly, whereas the ethanol, total phenolic, and vitamin C (Vc) contents increased significantly. The amount of volatile compounds declined significantly to 575 compared to 670 in traditional blueberry wine (TBW), and the relative concentrations of alcohols, acids, esters, and aldehydes markedly reduced. The relative odor activity value (ROAV) of 2,3-butanedione was the highest, and the number of the key aroma compounds shrunk obviously. The sweet, green, and fruity odors declined mainly ascribing to the reduction of 2-heptanol, acetic acid hexyl ester and 2-methyl-butanoic acid ethyl ester. The herbal, woody and floral odor mainly attributed to high contents of linalool, cyclohexene, 4-dimethyl-3-cyclohexene-1-ethanol, and ethyl nonanoate. These results indicated that sulfur dioxide retained some nutritional components, while it decreased the variety of the volatile compounds and affected the aroma of blueberry wine.

Hydrogen sulfide (H2S), or dihydrogen sulfane (H2Sn), acts as a signal molecule through the beneficial mechanism of persulfidation, known as the post-translational transformation of cysteine residues to persulfides. We previously reported that Glutathione (GSH) could regulate enzyme activity through S-desulfurization or glutathionylation of residues to generate protein-SG or protein-SSG, releasing H2S. However, little is known about the mechanisms by which H2Sn and GSH affect the disulfide bonds. In this study, we provide direct evidences that H2Sn and GSH modify the sulfhydryl group on Cys272, which forms disulfide bonds in acetylcholinesterase (AChE), to generate Cys-SSH and Cys-SSG, respectively. Glutathionylation of disulfide is a two-step reaction based on nucleophilic substitution, in which the first CS bond is broken, then the SS bond is broken to release H2S. H2Sn and GSH controlled self-breathing motion in enzyme catalysis by disconnecting specific disulfide bonds and modifying cysteine residues, thereby regulating AChE activity. Here, we elucidated H2Sn and GSH mechanisms on disulfide in the AChE system and proposed a self-breathing control theory induced by H2Sn and GSH. These theoretical findings shed light on the biological functions of H2Sn and GSH on sulfhydryl and disulfide bonds and enrich the theory of enzyme activity regulation.

Actinidia arguta, a widely consumed fruit, is well-known for its distinct flavor. However, there has been a lack of systematic investigation on the differences in volatile organic compounds (VOCs) and aroma characteristics among cultivars. In this study, 10 A. arguta cultivars were analyzed for aroma characteristics by GC-MS, sensory analysis, and OAV combined with chemometrics. A total of 52 VOCs were identified, with terpenoids being the most abundant. Based on partial least squares-discriminant analysis (PLS-DA), 12 VOCs were identified as biomarkers for distinguishing cultivars. Furthermore, 28 VOCs were found as aroma-active compounds, contributing fruity, green, floral, sweet, and minty aroma notes to A. arguta. Notably, alpha-ionone, beta-ionone, and beta-damascening exhibited high OAVs, making a significant contribution to the floral note. An aroma wheel was developed to represent the overall aroma profile of A. arguta. These findings provide a theoretical foundation for quality evaluation and cultivar breeding of A. arguta.

Aging is an important processing step of producing high quality apple brandy. In this study, apple brandies aged by traditional method and using three different toasted oak chips combined with or without ultra-high-pressure (UHP) treatment were prepared to compare their differences in chemical characterization and sensory properties. The results indicated that the brandies aged with toasted oak chip increased the levels of total acidity, volatile acidity and phenolic compounds. It also had the desirable color and taste. The brandy aged with toasted oak chip combined with UHP reached the highest levels of total acidity (1.06 g/L), total phenolic content (284.92 mg/L) and aromatic esters (49.37 %). Therefore, the aging with high toasted oak chip combined with UHP treatment could cut the traditional aging time to meet the same quality as traditional aging method. The results are very useful to develop a fast and efficient aging technique for brandy production.

Actinidia arguta is a nutritious fruit with several health benefits. Recently, A. arguta wine has gained popularity among consumers. However, limited research is available on the effect of different cultivars and yeast strains on fruit wine quality. Therefore, in this study, we aimed to analyze the physicochemical indicators and ester aroma compositions of 16 wines derived from four A. arguta cultivars and fermented using four yeast strains to identify the most favorable combinations. The results showed significant differences in nutritional composition and flavor among the 16 wines. Principal component analysis (PCA) indicated that wines produced from the Changjiang No. 1 (CJ No. 1) and Liaofeng No. 1 (LF No. 1) cultivars, as well as those fermented with the LA-FR and LA-BA yeast strains, received higher scores. Furthermore, a fuzzy mathematical sensory evaluation (fuzzy logic model) confirmed the reliability of the PCA results, with the highest comprehensive sensory score (1.812) being awarded to CJ No. 1 wine fermented with LA-BA yeast. In this study, we identified the optimal combination of A. arguta cultivars and yeast strains to provide a theoretical reference for the quality control and development of A. arguta wine production.

This work aimed to study the effect of atomized water spray during vacuum pre-cooling on the quality of pakchoi during low temperature circulation and the shelf life period. Quality and nutritional parameters of pakchoi subjected to vacuum pre-cooling combined with atomized water spray were analyzed during simulated circulation for one day at (4 ± 1) ℃ and the shelf life period of five days at (20 ± 1) ℃. The results showed that the co-treatment not only decreased the pre-cooling time by 68%, but also reduced the water loss rate of pakchoi by 73.29% and the mass loss rate after the shelf life by 15.6% in comparison with vacuum precooling alone. The co-treatment also delayed the yellowing process, and maintained higher contents of titratable acids, soluble sugars, and soluble proteins in pakchoi. In addition, on the last day of shelf life, the contents of nitrite and malondialdehyde in the co-treatment group were decreased by 13.70% and 14.82%, respectively compared with the vacuum precooling group. To sum up, vacuum pre-cooling combined with atomized water spray could not only solve the problem of water loss caused by vacuum pre-cooling and shorten the pre-cooling time, but also delay the yellowing of leaves and maintain better nutritional quality of pakchoi.

Fermentation effects the flavor and properties of sea buckthorn. However, little literature has investigated the properties and composition of sea buckthorn during lactic acid fermentation (LAF) and alcoholic fermentation (yeast fermentation, YF). In this study, the compositions of sea buckthorn pulp (SBP) fermented by the lactobacilli and yeast were compared based on widely targeted metabolomics for exploring correlations of metabolic processes with property changes. After fermentation, total flavonoid content increased, the antioxidant capacity improved and the flavor and color varied significantly. LAF, YF and SBP metabolites were significantly separated. The YF had a greater effect on sea buckthorn metabolites, mainly focusing on amino acid metabolism. LAF reduced malic acid content by improving amino acids and nucleotides through purine metabolism. The results proved fermentation can improve the flavor and nutritional value and provided a direction for boosting the quality of the sea buckthorn product.

为解决葱属硫化物检测方法技术难度大、检测目标单一等局限性,本文以谷胱甘肽(GSH)为标准品,利用还原硫漂白碘铂酸盐的原理建立了一种瞬时检测葱属硫化物的方法,并对6种葱属植物中硫化物的含量进行检测.结果表明,该方法在线性范围(0～30μg/mL)内线性关系良好(R2＞0.9997),最低检出限(LOD)为0.26 μg/mL,最低定量限(LOQ)为0.78 μg/mL,可重复性数据为90.4％,加标回收率均满足80％～120％,变异系数均满足0～5％,试验确定了检测环境为中性或酸性.利用此方法检测出6种葱属植物中硫化物的含量与高效液相色谱-电喷雾电离-质谱联用(HPLC-ESI-MS)法(丹磺酰氯衍生)所测得结果无显著性差异.此比色法的建立为现场快速检测葱属硫化物提供技术参考.

SummaryApple pomace (APP) is the main by‐product in apple processing industry with abundant functional components. To improve the APP economic value, superfine grinding (SG) was used as an effective processing method. The result showed that SG provided great uniformity and particle size of APP. Also, with SG treatment, the water‐holding capacity and oil‐holding capacity increased from 7.50 to 8.13 g g−1 and from 2.07 to 3.81 g g−1, respectively. Furthermore, SG enhanced the sensory properties by increasing the brightness, yellowness and sweetness and decreasing the sourness and bitterness of APP. For functional properties, SG increased total phenols content, total flavonoids content and the soluble dietary fibre from 5.83 to 8.86 mg g−1, from 4.39 to 6.43 mg g−1 and from 8.50% to 14.51%, respectively. Therefore, SG improved the physicochemical, sensory and functional characteristics of APP powder. The results would provide important information for applying SG techniques in processing APP or other fruit by‐products for future commercial market purposes.

在全球新冠肺炎疫情迅速传播后,高等院校开始转变教学模式,加速了传统线下教学向线上教学及线下线上混合教学模式的转换,促进现代信息技术渗入高等教育及其教学改革.其中,抖音短视频教学以其时间短、内容精、传播广、接受度高和互动性强等特点已成为新一轮食品物性学课程教学改革创新热点,为传统教学模式增添了新的改革课题.传统填鸭式食品物性学课程教学缺少自主学习的动力,分析实际问题能力较弱;差异化教学手段较少,缺乏学习渠道,学习效果不佳;教学资源难以适时共享,不利于大学生自主学习.因此,创新食品物性学课程抖音短视频教学,能够保证食品物性学课程教学体系的完整性,加强食品物性学课程教学技术的合理性,提升食品物性学课程教学模式的趣味性.将短视频应用于食品科学与工程专业课程教学,也有利于教师因材施教,有效调动大学生的自主学习积极性,提升大学生学习专业的兴趣及课程教学质量.

目的 采用柠檬汁来提高诺丽果汁的接受程度,为消费者提供一款风味独特的新型饮品.方法 采用正交试验优化,得到最佳配方,采用气相色谱?质谱法(GC?MS)探讨香气的成分变化,采用电子舌检测滋味的变化值.结果 采用正交试验优化得到的最佳配方(均用体积分数表示)为柠檬汁15％、蔗糖9％、复合酸0.3％,感官评价得分为96.58.通过GC?MS香气成分分析可知,添加柠檬后复合果汁的香气成分由20种上升到44种,其中增加得较多的是烯萜类(由8种上升到24种),相对含量从9.65％上升到61.86％;醇类由4种上升到10种,相对含量由19.01％上升到31.12％.复合果汁的香气成分主要为柠檬烯(34.03％)、γ?松油烯(10.37％)、α?松油醇(18.34％),它们对复合果汁香气的形成具有积极作用.诺丽果汁中的不良风味主要来源于辛酸,相对含量由原来的53.52％降低到0.65％.电子舌结果表明,复合果汁的甜度值由?3.21上升到8.57,酸度值由2.14上升到12.45,复合后改善了诺丽果汁的口感.结论 柠檬能增加复合果汁香味物质的种类,掩盖其辛酸的腐臭气味,改善果汁的风味和口感,为诺丽果的加工应用提供了一定的理论依据.

RATIONALE:Oil crops and products are important food materials in daily life. Pesticide residues in food could directly and indirectly endanger human health. However, the method for detecting multiple pesticides simultaneously is limited. In this study, an easy and efficient method for the simultaneous determination of 38 pesticides in oil crops and products was established and validated. METHODS:All samples were treated with a modified QuEChERS procedure followed by ultra-high-performance liquid chromatography/tandem mass spectrometry (UHPLC/MS/MS) analysis. Mass spectrometry was performed in positive and negative ion electrospray ionization mode. The mobile phase consisted of 0.1% formic acid in water and 0.1% formic acid in acetonitrile. The column used was a Poroshell 120 EC-C18 and the flow rate was 0.3 mL/min. RESULTS:The method was validated so that the calibration curves for all pesticides had good linearity in the concentration range of 10-1000 μg/L with correlation coefficients (R2 ) above 0.9945. The recovery rates were between 70.1 and 120.0%, with relative standard deviations (RSDs) (n = 6) ≤20.0%. The limits of quantification (LOQs) ranged from 0.5 to 10 μg/kg, limits of detection (LODs) ranged from 2.0 to 30 μg/kg, and the matrix effect (ME) ranged from -18.77 to 19.33%, respectively. CONCLUSIONS:The method proved to be accurate, sensitive, and stable. It can be used for rapid screening and confirmation of 38 pesticide residues in oil crops and products which takes 10 min for sample extraction and clean-up with less requirement of solvents. This study provides a technical basis for regulatory analysis and quality supervision of foods.

Sea buckthorn has strong physiological activities, which might be attributed to its flavonoid compounds. The heat treatment could speed up the transformation of the flavonoids, so it would affect the properties of the flavonoids. To explore the effect of the heat-treating methods on the sea buckthorn pulp flavonoids, the flavonoid compositions, color and taste properties, and antioxidant activity, prepared by three heating methods, were investigated. The results showed that the extractable sea buckthorn flavonoids rose after heat treatment; the high temperature with high-pressure treatment had the largest yield (3.66 ± 0.21 mg/ml). A total of 16 flavonoid monomers were identified in the sea buckthorn, the content of isorhamnetin-3-O-rutinoside was the highest in the pulp (589.34 ± 4.72 µg/ml), the concentrations of eight monomers increased after heat-treating, and the treating methods could significantly affect the contents of flavonoid monomers (p < 0.05). The difference in color was positively correlated to the heat-treating time and temperature (p < 0.01); the ΔE value in high pressure with high temperature treatment was the largest (10.59). The heat treatment enhanced bitterness and acidity, while it greatly reduced the saltiness, umami, and sweetness (p < 0.01). The stronger antioxidant capacity of the total flavonoids was accompanied by the higher temperature and longer time of heat treatment. The antioxidant capacity was closely correlated to the contents of flavonoid monomers. Therefore, the heat treatment boosted the content of the flavonoids, enhanced the taste, and improved the antioxidant properties. PRACTICAL APPLICATION: This study can provide suitable a method for improving the extracting efficiency, improving properties and biological activities of sea buckthorn pulp flavonoids, also provide directions for predicting the antioxidant activity by the flavonoid monomer contents.

Natural compounds have been increasingly investigated as substances enhancing the effect of drugs and reducing drug-related adverse reactions. The objective of this study was to determine how a combination of cisplatin (DDP) with cyanidin-3-O-glucoside (C3G) affected malignancy features of cervical cancer cells. The results demonstrated that the proliferation of HeLa cells treated with 5 µg/ml DDP, 400 µg/ml C3G, or a combination of both (5 µg/ml DDP and 400 µg/ml C3G) was inhibited by 17.43%, 34.98%, and 63.38%, respectively. The IC50 values for DDP and the DDP/C3G combination treatments in HeLa cells were 18.53 and 6.435 µg/ml, respectively. Flow cytometry analysis indicated that treatment with DDP, C3G, or the combination induced G1 cell cycle arrest and apoptosis in HeLa cells. Furthermore, after treatment, cyclin D1 and Bcl-2 levels decreased; Bax, cleaved caspase-3, p53, and TIMP-1 were activated; and the PI3K/AKT/mTOR signaling pathway was modulated. These anticancer effects were enhanced in cells treated with the combination of DDP and C3G compared to those treated with DDP or C3G alone. Our study indicates that C3G increases the antitumor activity of DDP, suggesting a potential strategy to reduce adverse effects associated with chemotherapy in cervical cancer. PRACTICAL APPLICATION: Natural biologically active food ingredients are suggested to have a potential to enhance the effect of chemotherapy in cancer. We believe that our study makes a significant contribution to the literature because it revealed, for the first time, that C3G could increase the antitumor activity of DDP, suggesting a potential strategy to reduce adverse effects associated with chemotherapy in cervical cancer.

以'寒富'苹果为试材,采用热风干燥制作方法,分别用60、70和80℃烘干处理6、8、10h,烘干后进行真空包装、带封口塑料袋包装、保鲜袋包装和不包装处理,探究苹果干简易加工方法及分析销售前景.结果 表明,冬季'寒富'苹果去皮后在70℃条件下烘干10 h制成的苹果干软硬、酸甜、色泽和口感均好于其他处理,夏季80C条件下烘干10h效果略好于其他处理,但整体口感不如冬季处理.在包装上,简易真空包装对于保持果干质量、延长销售时间等效果好于其他处理.城市近郊观光采摘果园、专业合作社采用优化后的方法加工制作苹果干,作为待客零食及乡土地域特色产品销售,具有较大的增加果园收益空间.

目的 探讨不同热处理方式对诺丽果汁品质的影响,为开发高品质诺丽果汁提高参考依据.方法 以诺丽果汁为原料,采用色差仪、折光仪、固相微萃取-气相色谱-质谱联用(SPME-GC-MS)等检测技术,研究低温热处理(85℃,5 min)、中温热处理(100℃,5 min)、高温热处理(115℃,5 min)对诺丽果汁色泽、可溶性固形物、pH值、营养成分含量、香气成分的影响.结果 不同热处理后诺丽果汁的品质发生了不同变化,在115℃下处理5 min后诺丽果汁色泽最深,3种热处理对果汁中可溶性固形物含量、pH值的影响不显著,随着热处理温度的升高,果汁中总酸、挥发酸、Vc、总酚含量不断减少,黄酮含量不断增加,皂苷含量变化不大,热处理后果汁的挥发性成分种类增多,经低温热处理(85℃,5 min)的果汁中挥发性成分种类最多,共检测到28种,其中使诺丽果具有"腐臭干酪"类气味的主要香气成分——辛酸含量最高.结论 低温热处理(85℃,5 min)能使诺丽果汁具有较好的品质,还可以节能,降低成本,有效去除腐败臭味,提高诺丽果汁接受程度.

陈酿是白兰地生产工艺的重要环节,自然陈酿耗时耗力.为解决这一问题,以寒富苹果蒸馏原液为试样,研究3种烘烤程度橡木片与超声波-橡木片复合催陈对酒样催陈效果的影响.结果表明:单一橡木片催陈中以重度烘烤度橡木片最佳,催陈45d后酒样中醇类物质含量由对照的60.2％降低到56.95％,酯类物质含量由对照的31.089％增加到42.136％,酯类的种类由对照的25种增加到30种;酒样的酸味、涩味及其回味、苦味下降,甜味微增并带有橡木香气风味,感官评分由57.1上升到80.0.超声波-橡木片复合催陈比单一催陈技术表现更为优异,显著表现出对酒体香气成分的增酯降醇作用,且对酒体降苦降涩作用更明显.研究表明超声波-重度烘烤橡木片复合催陈酒样品质最优,酯类增加到33种,含量增加到56.168％,感官评分达到96.6,催陈后的酒样有和谐的果香和橡木香,口感醇和绵甜.可见,超声波-重度烘烤橡木片复合催陈寒富苹果白兰地效果最好,45d可以快速达到白兰地市场要求标准.

为探索一体化冻干(integrated freeze-drying,IFD)、传统冻干(conventional freeze-drying,CFD)和热风干燥(air drying,AD)3种干燥方法对榴莲中主要呈味成分的影响,采用高效液相色谱法跟踪测定3种干燥过程中榴莲样品的游离氨基酸和可溶性糖含量,并进行主成分分析(principal component analysis,PCA)和聚类分析.结果表明,新鲜榴莲在IFD和CFD中经过冻结后其游离氨基酸总含量显著下降(P<0.05),而在3种干燥过程中游离氨基酸总含量均呈先升后降的趋势;对于榴莲干燥样品,游离氨基酸总含量IFD最高(P<0.05),CFD与新鲜样品无显著差异(P>0.05),AD最低(P<0.05).榴莲中游离氨基酸主要为甜味氨基酸和鲜味氨基酸,干燥样品中鲜味氨基酸含量IFD、CFD均显著高于新鲜样品(P<0.05),AD最低;IFD和CFD干燥样品的甜味氨基酸含量均与新鲜样品无显著差异(P>0.05),而AD干燥样品显著低于新鲜样品.榴莲中可溶性糖主要为蔗糖、葡萄糖、果糖和麦芽糖,在3种干燥过程中榴莲可溶性糖总含量均呈下降趋势,新鲜榴莲经过3种干燥后可溶性糖总量由高到低分别是IFD、CFD、AD、新鲜样品,差异显著(P<0.05).利用PCA提取出5种主成分,分别解释总变异量的41.181％、20.588％、14.561％、9.057％和5.992％.通过PCA综合分析和聚类分析得出,3种不同干燥方法对榴莲样品游离氨基酸和可溶性糖风味产生一定差异,综合得分IFD样品相对较高,CFD样品次之,AD样品相对较低.