ABSTRACT Pueraria thomsonii Benth. is an important medicinal plant with a unique chemical composition, widely used in traditional Chinese medicine. This study investigated the physicochemical, rheological, cooking, and digestibility properties of flat rice noodles fortified with PTBP at levels ranging from 5% to 30% of Pueraria thomsonii Benth. powder (PTBP). The addition of PTBP significantly increased the swelling power, water solubility, and water absorption of rice flour ( p < 0.05) but decreased its peak viscosity. However, an excessive PTBP level (above 20%) deteriorated pasting characteristics, cooking loss, and texture properties. Fourier transform infrared spectroscopy (FTIR) indicated a decrease in the short‐range ordered structure of starch. Scanning electron microscopy (SEM) revealed that PTBP addition resulted in a rough and loose internal structure. In vitro digestibility tests showed that the starch hydrolysis rates were significantly lowered at 25% and 30% PTBP substitution levels ( p < 0.05), with estimated glycemic index (eGI) values reduced by 0.78% and 2.87%, respectively. These findings demonstrate that PTBP supplementation holds promise for improving rice noodle formulations, provided that the inclusion level is carefully optimized to balance nutritional benefits with textural quality.

This study investigated the preparation of rice protein (RP)-ferulic acid (FA) complex via ultrasound-assisted treatment, exploring both covalent and non-covalent interactions. The structure of these complexes was characterized using polyphenol grafting equivalents, sulfhydryl content analysis, UV spectroscopy, fluorescence spectroscopy, and Fourier transform infrared spectroscopy. Furthermore, the solubility, surface hydrophobicity, and antioxidant activity of the complexes were evaluated. The results demonstrated that the ultrasound-assisted covalent complex exhibited the highest polyphenol grafting equivalent, reaching 25.49 μg FA/mg. Complexation with FA reduced the fluorescence intensity of RP, whereas the ultrasound-assisted treatment of the RP-FA complex led to an enhancement in RP fluorescence. Compared to non-ultrasonic treatment, ultrasound processing decreased the relative content of α-helix by 5.46% and 3.41% for covalent and non-covalent complexes, respectively. In addition, protein solubility was enhanced by 25.85% and 8.13% for covalent and non-covalent complexes prepared by ultrasound processing, respectively. Both DPPH and ABTS+ free radical scavenging abilities were significantly improved, with increases of 9.75% and 3.72% for DPPH and 10.45% and 2.06% for ABTS+, respectively, for covalent and non-covalent complexes after ultrasound treatment. Ultrasonic-assisted treatment significantly promoted the complexation of RP and FA, altered the structure of the complexes, and enhanced their functional properties, providing technical references and theoretical support for the application of rice protein-phenol complexes in fields such as food antioxidants and functional ingredients.

To address the poor functionality of brown rice protein (BRP) and the low stability of phenolic acids, this study utilized selenium-enriched brown rice protein (Se-BRP) to construct covalent conjugates with three hydroxycinnamic acids, investigating their structural evolution, molecular binding mechanisms, and gastrointestinal behavior. SDS-PAGE and multispectroscopy confirmed covalent conjugation via alkaline-induced CN and CS linkages. Molecular docking revealed that phenolic acids docked primarily at the Q5N725 subunit, while selenium imparted crucial conformational rigidity. Conjugation significantly reduced particle size (43.55%-72.63%) and improved emulsifying activity index (EAI) and emulsifying stability index (ESI), while markedly enhancing both UV and thermal stability. In vitro digestion demonstrated that these conjugates accelerated protein digestibility and selenium bioaccessibility. Notably, the Se-BRP and ferulic acid conjugate (JS-FA) exhibited superior gastric resistance and the maximum intestinal release of phenolic acid (PCmax 9.95 mg/mL). These findings reveal Se-BRP-phenolic acid interactions, providing a theoretical foundation for developing selenium-fortified, gastrointestinal-responsive delivery systems.

This study investigated the effects of α-amylase enzymatic hydrolysis, lactic acid bacteria fermentation, and combined enzymatic-fermentation treatments on the nutritional quality, antioxidant activity, bioaccessibility of total phenolics and flavonoids, and volatile flavor compounds of chestnut milk. The results demonstrated that both fermentation and enzymatic-fermentation treatments significantly increased the content of total phenolics and flavonoids in chestnut milk (P<0.05) compared to the control. Enzymatic-fermentation treatment exhibited the highest antioxidant activity, with significant improvements in hydroxyl radical, ABTS+ radical, and DPPH radical scavenging capacities by 15.80%, 14.84% and 29.29%, respectively. Additionally, enzymatic-fermentation significantly enhanced the bioaccessibility of total phenolics and flavonoids in both gastric and intestinal stages, with increases of 45.81% and 78.95% for phenolics, and 59.43% and 91.17% for flavonoids, respectively. The enzymatic-fermentation treatment also had the most profound effect on the volatile flavor compounds in chestnut milk. This combined approach resulted in the detection of 34 different aroma compounds, primarily including 2,3-butanedione, 1,2-butanediol and acetaldehyde, contributing to a creamy and fruity aroma profile. In conclusion, the combination of enzymatic hydrolysis and fermentation effectively improved the nutritional components and flavor characteristics of chestnut milk, enhancing its nutritional value and antioxidant capacity.

To screen for whole sweet potato powder(WSP)suitable for various industrial production processes,this study employed two representative sweet potato cultivars(Lingzi and Hong'anhong)as raw materials.It compared the variations in physicochemical properties,functional characteristics,sensory quality,and other related traits among four types of WSP produced by distinct processing methods:raw WSP,cooked WSP,freeze-dried WSP,and fermented raw WSP.The results showed that the pH of raw,cooked,and freeze-dried WSP ranged from 6.31 to 6.52,whereas fermentation decreased the pH of raw WSP to 4.42～5.90.Notably,single-strain fermentation using Lactiplantibacillus plantarum exhibited the strongest acid-producing capacity,with a total titratable acidity(TTA)value approximately three fold higher than that of unfer-mented raw WSP.Cooked WSP exhibited no endothermic peak,attributed to complete gelatinization.Among WSP sam-ples of the same cultivar,cooked WSP had significantly higher water-holding capacity and water absorption-swelling capacity but poor freeze-thaw stability.Regarding oil-holding capacity,raw WSP was the lowest,whereas fermentation increased this capacity to more than twice its initial level.Furthermore,raw WSP fermented with single-strain L.plantarum had the highest soluble sugar content.Freeze-dried WSP performed best in sensory evaluation,with a total sensory score 7.56%～22.54%higher than those of the other types.For purple WSP,the anthocyanin content in freeze-dried purple WSP was approximately 5.32 times that in raw purple WSP.This study provides a valuable reference for the quality control,industrial-scale production,and application expansion of WSP.

This study investigated the effects of modified sweet potato dietary fiber (M-SPSDF) on the antibacterial activity against Escherichia coli and Staphylococcus aureus. The physicochemical properties of M-SPSDF, including chemical structure, molecular weight, and surface morphology, were characterized. The antibacterial effects of M-SPSDF were evaluated against E. coli and S. aureus cultured in LB broth at 37 °C. The investigation covered growth curves, morphological changes via SEM, ATP content and ATPase activities, alkaline phosphatase (AKP) activity, as well as cell death and intracellular reactive oxygen species (ROS) levels determined by flow cytometry. Physicochemical analysis revealed that M-SPSDF had low-molecular-weight fractions (58.83

The present study aimed to investigate the complexation mechanism between soy protein isolate fibers (SPF) and Monascus pigments (Mps), as well as the effects of different conditions on the stability of Mps within the complex. Spectroscopic methods were employed to characterize the structural properties of the complex and to evaluate the thermal, pH, and photostability of Mps within the complex. The results demonstrated that the interaction between SPF and Mps in the complex was primarily driven by hydrogen bonds and hydrophobic forces. The incorporation of Mps altered the microenvironment of SPF, reducing the hydrophobicity around tryptophan (Trp) and tyrosine (Tyr) residues and consequently modifying the secondary structure of the protein. Compared to pure SPF, in the SPF-Mps complex with a concentration of 3 mg/mL (SPM3.0), the relative content of α-helix and β-sheet in SPF decreased by 52.35% and 11.95%, respectively, while the relative content of β-turn and random coil increased by 19.04% and 69.56%, respectively. SPF enhanced the stability of Mps, as evidenced by significantly higher retention rates of Mps in the complex under various temperature, pH, and illumination conditions compared to free Mps. Specifically, under a condition of 4 ℃, the retention rates of Mps in the complex increased by 19.03% and 38.46% at absorbance wavelengths of 385 nm and 410 nm, respectively, compared to free Mps. At pH9.0, the largest increase in Mps retention rate was observed, with values of 79.21% and 230.41% at the two wavelengths. After 6 hours of illumination, the complex with a concentration of 20 mg/mL exhibited the highest increase in Mps retention rate, with values of 104.69% and 149.89% at the respective wavelengths. The findings of this study provide a theoretical basis for the color improvement and quality control of plant-based meat products.

In this study, the changes in functional properties and binding mechanisms at the molecular level of a non-covalent complex formed between sweet potato leaf polyphenols (SPLPs) and rice bran albumin (RBA) were investigated. Multi-spectral analysis indicated that SPLPs statically quenched the intrinsic fluorescence of RBA, and fitting to a double logarithmic equation revealed that hydrogen bonding constituted the primary driving force behind this interaction. Consequently, the conformational structure, microenvironment, and surface hydrophobicity of RBA were significantly impacted. With 7 μmol/L of SPLPs added to RBA, the emulsifying activity and stability of the complexes were enhanced by 45.71 % and 392.30 %, respectively, compared to RBA. Similarly, the thermal stability of 3,5-diCQA was enhanced by 176.29 %, alongside an improved ultraviolet tolerance. Molecular docking and molecular dynamics simulations clarified that the A0A191ANP5, B8AHL6 and P52428 subunit in RBA has a stronger affinity with the most abundant polyphenols in SPLPs, which was the 3,5-disubstituted caffeoylquinic acid (3,5-diCQA). These findings may furnish a theoretical foundation for the prospective utilization of SPLPs and RBA complex products as functional food ingredients.

Sweet potato (Ipomoea batatas L.) leaves are rich in polyphenols and consumed as leaf vegetable in world. The content and composition of polyphenols are diversity at different harvesting period. This study investigated the changes of total polyphenols content (TPC), antioxidant capacity, and polyphenol fractions content of sixteen varieties of SPLs during growth stage. The results showed significant diversity in the concentrations of active compounds in different genotypes and growth stages. TPC ranged from 27.45 to 243.82 mg CAE/g DW among the varieties over various growth stages, with G3 and E1 varieties exhibiting relatively high TPC and antioxidant capacity. Twelve polyphenol fractions were identified in SPLs. Correlation analysis demonstrated a significant positive relationship between antioxidant capacity and the content of monosubstituted caffeoylquinic acids (3-caffeoylquinic acid, 5-caffeoylquinic acid, 4-caffeoylquinic acid) and disubstituted caffeoylquinic acids (3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, 4,5-di-O-caffeoylquinic acid). Principal component analysis highlighted the superior performance of the E1 variety in terms of polyphenol content and antioxidant capacity.

In this study, rice bran albumin (RBA), sweet potato leaf polyphenols (SPLPs) and dextran were conjugated through covalent or non-covalent interactions to improve the stability and bioaccessibility of astaxanthin (AST) in emulsion systems. It was shown that the RBA-SPLPs-Dex ternary covalent complex demonstrated higher polysaccharide grafting, looser secondary structure, and exposed hydrophobic groups indicating that they were favourable for emulsion stabilisation. In long-term storage tests, RBA-SPLPs emulsifier modified by 50 mg/mL dextran (Dextran50) showed smaller particle size and cream index, respectively. Besides, the retention of loaded astaxanthin was improved by 59.43 % compared to the unmodified model, along with a strengthened inhibition of lipid oxidation in the storage experiment. Besides, Dextran50 also improved the environmental stress stability of the emulsion and demonstrated more efficient AST release behaviour during intestinal digestion. In conclusion, these emulsion systems stabilised with ternary complexes have great potential for the delivery of lipid-soluble bioactive ingredients.

Background:The Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth. are widely distributed and considered medicinal and edible plants in China. To explore the potential use in the food and nonfood industry, the structural and physicochemical properties of Pueraria starches were studied, which included the composition, morphology and size distributions, crystal structure, freeze-thaw stability, and in vitro digestion. Results:The results indicated that Pueraria starches showed significantly higher (p < 0.05) amylose content and smaller average particle size D[3, 4] than commercial starches. The degree of crystallinity of KS, PBS1, and PBS2, characterized by C-type diffraction patterns, was 28.27%, 24.97%, and 25.14%, respectively. PBS1 and PBS2 had higher paste temperatures than KS. The significantly higher (p < 0.05) water binding capacity was observed in PBS2 and KS at 99.87% and 98.64%, respectively. PBS1 demonstrated the highest oil binding capacity but lower freeze-thaw stability compared to KS and PBS2. KS exhibited a high RDS content (90.85%) and low SDS and RS contents (3.26% and 5.89%, respectively). PBS1 had the highest RS content (11.26%). Conclusions:This research establishes a theoretical foundation for developing Pueraria starch resources in both food and nonfood industry applications.

This study employed methyl red (MR) and bromothymol blue (BTB) as a mixed indicator system to fabricate CO2-sensitive freshness indicator films by adjusting the pH of the film-forming solution. The MR/BTB/pH 8 film, prepared at pH 8, exhibited the highest CO2 sensitivity, with the most pronounced color change and the greatest ΔE. FTIR and XRD analysis revealed that polyvinyl alcohol (PVA), sodium carboxymethyl cellulose (CMC), and indicators were bound via hydrogen bonding interactions. When the MR/BTB/pH 8 film was applied to vacuum packaging (VP) fresh-cut lotus roots, the surface color of the fresh-cut lotus roots did not undergo any significant change. However, based on sensory evaluation, it was observed that an unfavorable flavor had emerged by the 6th day. At this point, the color of MR/BTB/pH 8 film transitioned from green to light greenish yellow. The results suggest that the fabricated MR/BTB/pH 8 film provides a promising tool for freshness monitoring in fresh-cut produce.

The volatile characteristics of brown rice tea (BRT) prepared from selenium-enriched rice varieties of diverse colors-black, red, and white-were investigated. A multifaceted analytical approach encompassing electronic nose, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and electronic tongue was employed to comprehensively characterize aroma and taste profiles. It was revealed by the analysis that aldehydes, alcohols, pyrazines, and furans constituted the dominant volatile aroma compounds across all three BRT colors. Additionally, bitterness and saltiness were identified as the primary taste attributes. The levels of potentially irritating sulfides and heterocyclic volatile contaminants (including furans) were demonstrably reduced by selenium enrichment by 32 %-75 % and 8 %-55 %, respectively. The volatile flavor components identified by HS-GC-IMS and HS-SPME-GC-MS were effectively differentiated using principal component analysis (PCA) and cluster analysis. Twenty-one aroma compounds with an ROAV exceeding 1, and nine substances with an ROAV greater than 50, were pinpointed through ROAV analysis. Moreover, nineteen labeled volatile organic compounds (VOCs), including 3,5-diethyl-2-methylpyridazine, 2-pentylfuran, hexanal, and 1-butanal, were successfully screened using partial least squares discriminant analysis (PLS-DA). This comprehensive study offers insights into the flavor and taste profiles of selenium-enriched colored brown rice teas, supporting their development and optimization.

The consumption of selenium-enriched rice represents an effective approach for human selenium intake. However, the potential effects of selenium on rice texture after cooking and the physicochemical properties of rice starch remain insufficiently understood. In this study, four selenium-enriched rice varieties and one conventional rice variety were selected to compare their nutritional components and eating quality and to investigate the microstructure and physicochemical properties of their starches. The results showed that selenium content in selenium-enriched rice was significantly higher than that in conventional rice (p < 0.01). Selenium enrichment had a positive effect on selenium accumulation, thereby promoting protein synthesis, with protein content increased by 3.01%-9.4%. However, it should be noted that the eating quality of selenium-enriched rice was inferior to that of conventional rice, as indicated by lower taste values. Compared to conventional rice, the resistant starch content of selenium-enriched rice increased by 13.41%-19.95%, the crystallinity increased by 4.89%-9.14%, the ordered double-helical structure of starch granules was enhanced, and the gelatinization temperature increased. This study provides a theoretical reference for the processing, product development, and quality improvement of selenium-enriched rice.

This study developed a novel liposomal surface modifier through integrated modification of rice bran albumin (RBA) to enhance the delivery of hydrophobic bioactives. The modification strategy involved sequential ultrasound pretreatment, covalent grafting with sweet potato leaf polyphenols (SPLPs), and transglutaminase-mediated conjugation with chitosan oligosaccharide (COS). This approach induced structural unfolding of the protein and formed a densely cross-linked interfacial architecture on liposome surfaces. The optimized complex (CURAcov-2) demonstrated exceptional performance, achieving a remarkable astaxanthin encapsulation efficiency of 94.25 % and significantly enhancing colloidal stability, as evidenced by reduced particle size (89.81 nm) and increased zeta potential (-34.24 mV). The modified liposomes exhibited superior stability against various environmental stresses including thermal processing, freeze-thaw cycles, and UV irradiation. During simulated gastrointestinal digestion, CURAcov-2 liposomes displayed intelligent release characteristics, resisting gastric degradation while enabling rapid intestinal release. This controlled release profile resulted in substantially improved astaxanthin bioaccessibility and antioxidant activity in the intestinal phase. The study establishes a robust strategy for transforming plant proteins into functional delivery systems, demonstrating the great potential of modified RBA in advanced food applications for hydrophobic bioactive compounds. The findings provide both theoretical insights and practical foundations for developing effective nutraceutical delivery platforms.

Lightly milled rice is a healthier choice compared to refined white rice. In this study, the effects of variety, cooking equipment and pretreatment method on the quality of six varieties of lightly milled rice from China after cooking was investigated through physics, chemistry and instrumental analysis method. Nanjing-No.5055 has the best eating quality, Xiadao-No.1 has higher appearance score, and Fengliangyouxiang-No.1 has the lowest glycemic index. Compared with microwave oven and electric cooker, steamer has a more significant positive impact on component retention, eating quality and sensory quality, but the former has lower cooking time and higher glycemic index. Soaking can effectively improve the water absorption rate, thus reducing hardness. Cleaning affects component retention but is beneficial for sensory quality. The most obvious variation in organizational structure can be observed in the steamer and soaking processes. These findings could serve as a valuable reference for the processing of lightly milled rice.

In this paper, complexes of soluble dietary fiber (SDF) and polyphenols (PPs) isolated from lotus roots were prepared (SDF-PPs), as well as physical mixtures (SDF&PPs), which were given to high-fat-diet (HFD)-fed mice. The results demonstrated that SDF-PPs improve lipid levels and reverse liver injury in hyperlipidemic mice. Western blotting and real-time quantitative Polymerase Chain Reaction (RT-qPCR) results showed that SDF-PPs regulated liver lipids by increasing the phosphorylation of Adenine monophosphate activated protein kinase (AMPK), up-regulating the expression of Carnitine palmitoyltransferase1 (CPT1), and down-regulating the expression of Fatty acid synthase (FAS) and 3-hydroxy-3-methyl glutaryl coenzyme A (HMG-CoA), as well as the transcription factor sterol-regulatory element binding protein (SPEBP-1) and its downstream liposynthesis genes. Additionally, the intervention of SDF-PPs could modulate the composition of intestinal gut microbes, inducing an increase in Lachnospiraceae and a decrease in Desulfovibrionaceae and Prevotellaceae in high-fat-diet-fed mice. Thus, the research provides a theoretical basis for the application of lotus root active ingredients in functional foods and ingredients.

Intake of polyphenol-modified wheat products has the potential to reduce the incidence of chronic diseases. In order to determine the modification effect of polyphenols on wheat gluten protein, the effects of grape skin anthocyanin extract (GSAE, additional amounts of 0.1%, 0.2%, 0.3%, 0.4%, and 0.5%, respectively) on the microstructure and physicochemical properties of gluten protein were investigated. The introduction of GSAE improves the maintenance of the gluten network and increases viscoelasticity, as evidenced by rheological and creep recovery tests. The tensile properties of gluten protein were at their peak when the GSAE level was 0.3%. The addition of 0.5% GSAE may raise the denaturation temperature of gluten protein by 6.48 °C–9.02 °C at different heating temperatures, considerably improving its thermal stability. Furthermore, GSAE enhanced the intermolecular hydrogen bond of gluten protein and promoted the conversion of free sulfhydryl groups to disulfide bonds. Meanwhile, the GSAE treatment may also lead to protein aggregation, and the average pore size of gluten samples decreased significantly and the structure became denser, indicating that GSAE improved the stability of the gluten spatial network. The positive effects of GSAE on gluten protein properties suggest the potential of GSAE as a quality enhancer for wheat products.

The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. The results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for phenolic compounds after drying. Furthermore, polyphenols were progressively released from the matrix as the digestion process proceeded. The highest bioaccessibility of polyphenols was found in EC10 intestinal chyme at 48.47%. For its phenolic profile, 3-, 4-, and 5-monosubstituted caffeoyl quinic acids were 9.75%, 57.39%, and 79.37%, respectively, while 3,4-, 3,5-, and 4,5-disubstituted caffeoyl quinic acids were 6.55, 0.27 and 13.18%, respectively. In contrast, the 3,4-, 3,5-, 4,5-disubstituted caffeoylquinic acid in the intestinal fluid after dialysis bag treatment was 62.12%, 79.12%, and 62.98%, respectively, which resulted in relatively enhanced bioactivities (DPPH, 10.51 μmol Trolox/g; FRAP, 8.89 μmol Trolox/g; ORAC, 7.32 μmol Trolox/g; IC50 for α-amylase, 19.36 mg/g; IC50 for α-glucosidase, 25.21 mg/g). In summary, desirable phenolic acid release characteristics and bioactivity of EC10 were observed in this study, indicating that it has potential as a functional food ingredient, which is conducive to the exploitation of the sweet potato processing industry from a long-term perspective.