The elderly often suffered from swallowing difficulties, it is significant to create attractive dysphagia food. Pea protein isolate (PPI) is a promising function-oriented plant protein for the elderly, however, the high viscosity and roughness of PPI gel significantly limited its development and application in 3D printing and dysphagia food. In this study, we constructed high internal phase emulsions with 75 % oil (H-75) as a texture modifier to improve swallowing behavior of PPI gel. The rheological results indicated that PPI gel added H-75 exhibited great printability and low-risk swallowing behavior because of their strong shear thinning, lower viscosity and yield stress, excellent thixotropic behavior that might keep their shape during swallowing without food residue adhering in the tongue and throat. Furthermore, moderate H-75 acted as fillers were uniformly distributed in the gel network and lubricated PPI gel, which resulted in the formation of smoother and softer texture surface that could effectively lock moisture and merge the previous deposited printing layer together. According to the texture and International Dysphagia Diet Standardization Initiative (IDDSI) analysis, the addition of H-75 from 0 % to 8 % significantly decreased friction force (from 16.86 g to 6.97 g) and chewiness (from 173.82 g to 135.57 g) of PPI gel, which could be marked as level 5-minced and moist dysphagia food. In summary, this study could supply a thought and method for developing nutritionally fortified 3D printed PPI gel for the elderly with dysphagia.

Increasing the added value of freshwater fish by-product processing and reducing the economic losses are currently research hotspots in the field of aquatic products. However, the collagen-based products derived from freshwater fish cannot be widely applied due to their disadvantages such as low mechanical properties. Enzymatic cross-linking modification to improve the physicochemical properties of collagen-based materials is a better solution. This study focused on the self-assembly behavior of collagen molecules, investigated the crosslinking of collagen solutions mediated by laccase and proanthocyanidins, and improved their rheological properties and structural characteristics. The results showed that the volume ratio of collagenproanthocyanidins/laccase (COL-PL) within the range of 1:0.01 to 1:0.4 is more conducive to the stability of collagen molecules. All cross-linked groups exhibited shear thinning properties. Collagen-proanthocyanidins (COL-PA) enhanced the mechanical properties of collagen molecules to a certain extent. However, when the volume ratio of COL-PL is 1:0.02, it not only accelerates the aggregation of collagen molecules, but also generates a complex with the best gel performance. This is mainly because low-concentration laccase can catalyze the generation of proanthocyanidin active groups. The interaction between the C=O bond and the -NH2 bond in the collagen molecule peptide chain provides more sites for the aggregation of collagen molecules, and at the same time, the chemical bond interaction also makes the collagen aggregate more closely. Finally, through atomic force microscopy observation, after 24 h, COL-PL 1:0.02 group collagen molecules formed a dense reticular crosslinked structure. The research provides a new approach to expanding freshwater fish collagen potential application prospects.

The digestion characteristics of grass carp skin gelatin (GCSG) with varying degrees of cross-linking induced by transglutaminase (TGase) were investigated. Specific peptide segments with potential angiotensin-converting enzyme (ACE) inhibitory activity were screened from the digestive products of GCSG with a medium crosslinking degree (45.89 ± 0.99%) which had the most abundant digestive peptide segments. Then they were synthesized to confirm their ACE inhibitory efficacy. Additionally, the absorption and transport mechanisms of the active peptides were examined. The findings revealed that the resistance of cross-linked gelatin to digestion was primarily evident during the intestinal digestion phase, with no significant alterations in nutritional quality. Two specific active peptides, PK and GK, were identified, both demonstrating ACE inhibitory activity. GK exhibited greater inhibitory potency, superior permeability and higher bioavailability compared to PK. The degree of ACE inhibition remained comparable after both peptides traversed the Caco-2 monolayer membrane. PK was primarily transported via paracellular diffusion and endocytosis, whereas GK employed a mixed mechanism involving paracellular diffusion, endocytosis and the PepT1 pathway.

Protein-based high internal-phase Pickering emulsions (HIPPEs) have attracted widespread attention in recent years because they exhibit unique advantages for 3D printing and dysphagia food, including moist, soft, and creamy texture, good swallowing behavior, and excellent 3D printing effect. HIPPEs stability vastly influences its 3D printing accuracy, texture, and swallowing behavior. This review aims to comprehensively explore crucial factors influencing the formation and stability of HIPPEs, presenting reasonable strategies to enhance HIPPEs stability. Our emphasis lies in uncovering the relationship between protein-based particles' interfacial behavior, HIPPEs stability, and the application of HIPPEs on 3D printing and dysphagia food. Furthermore, the convergence of 3D printing and dysphagia foods expected to deepen, facilitating development of HIPPEs-based dysphagia food. Although application prospect of HIPPEs is very wide, looking ahead, there are many areas where further research is still required: (1) exploring more sources of protein fibrils, microalgae and insect proteins as Pickering particles to stabilize HIPPEs; (2) constructing mathematical model that unraveling the relationship between particles' interfacial behavior and HIPPEs stability; (3) combining dual-nozzle 3D printing with infill structure to modify the texture behavior and obtain more attractive appearance of HIPPEs-based dysphagia foods; (4) linking rheological behavior with oral processing and swallowing will be a research trend for exploring the texture and mouthfeel of dysphagia foods at different stages of oral processing; (5) developing evaluation system connected with oral processing behavior of dysphagia foods; (6) exploring the nutrition retention and texture behavior of dysphagia foods during 3D printing, post-processing, and chewing/swallowing process.

Sweetness significantly impacts cigarette taste perception, yet the key compounds and sensory mechanisms remain poorly understood. This study analysed mainstream smoke from four cigarettes produced in Anhui province, each exhibiting different sweetness levels. Partial Least-Squares Discriminant Analysis (PLS-DA) identified 5-hydroxymethylfurfural as the most influential compound for sweetness perception. To further validate the findings, sensory evaluations were conducted on furfural, 5-methylfurfural and 5-hydroxymethylfurfural to assess their sweet taste during smoke inhalation. Detection thresholds in air were determined as 3.98 g/m3 for furfural, 2.72 g/m3 for 5-methylfurfural and 3.24 g/m3 for 5-hydroxymethylfurfural. Both 5-methylfurfural and 5-hydroxymethylfurfural enhanced sweetness intensity in cigarette smoke when incorporated into filters. Molecular docking analysis revealed that 5-hydroxymethylfurfural exhibited the lowest binding energy with sweetness receptor proteins T1R2 and T1R3 compared to the other compounds. This study provides the first evidence that 5-hydroxymethylfurfural is a significant sweet-tasting compound in mainstream cigarette smoke.

To address the low utilization of crayfish oil in crayfish by-products, this study aimed to extract oil from crayfish by-products and apply it to surimi gels to produce novel products. The investigation focused on the impact of various volume ratios of gelatin (GeL) to xanthan gum (XG) on Pickering emulsion stability and the quality of surimi 3D-printed products. The findings indicated that when the ratio of GeL to XG was 2:1, the Pickering emulsion obtained had a smaller particle size of 23.97 μm and a maximum absolute zeta-potential of 28.30 mV, which could make the crayfish oil emulsion system more stable. Subsequently, the micro-rheological analysis indicated that GeL/XG (2:1) stabilized emulsion had the highest MVI value (0.59 nm-2·s at 85000 s), suggesting it may be more dominant during long-term stability. In addition, the addition of stabilized crayfish oil emulsion to surimi for 3D printing improved the quality of the surimi final product. It was found that when the emulsion was added at an amount of 5 %, the obtained surimi mixture had higher printing accuracy (86.00 %) and printing stability (98.64 %), with a hardness of 660.35 g, a springiness of 0.8750, a chewiness of 384.82 g, and a water holding capacity of 93.10 %. This work could provide valuable theoretical and methodological insights into the extraction and utilization of crayfish by-product oils as well as 3D printing of crayfish meat, especially in terms of quality, texture and color.

This study attempts to explore the physicochemical properties and synergistic cross-linking mechanism of EGCG/TGase-treated surimi gels using Raman spectroscopy, scanning electron microscopy, molecular simulation, and Nano-HPLC. The results showed that surimi gels with the addition of EGCG (0.18 × 10-2 g/gpro) and TGase (10 U/gpro) exhibited the highest breaking force (1353.31 g), deformation (1.43 cm), and water-holding capacity (95.38 %). The conversion of α-helix and random coil structures into β-sheet and β-turn structures contributed to the compaction and orderliness of gel microstructure. Notably, the molecular simulation confirmed that EGCG expanded the substrate-binding pocket of TGase from 15.4 Å to 17.1 Å. This structural modification facilitated interactions between the Gln 204, Lys 205, and Lys 206 regions on the myosin heavy chain domain and the Cys 64-His 274-Asp 255 on TGase, thereby enhancing gel strength. The adducts of EGCG with lysine and arginine were identified for the first time.

Moderately marinated fish meat forms a garlic clove-like structure after cooking. However, this structure's formation mechanism and influencing factors are unclear. Therefore, this study explored the changes in protein components and potential protein markers during the formation of garlic clove-like structure. Results showed that the contents of free hydroxyproline, lysylpyridinoline, and hydroxylysylpyridinoline first increased and then decreased, the contents of decorin and elastin decreased, and TCA-soluble peptides increased slightly during the formation process of garlic clove-like structure. The Z-disk, M-line, and H bands in the myofibrils disappeared, and the myofibrils were interconnected. This was attributed to the effect of endogenous proteases (MMP, calpain, etc.) on myofibrils, collagen fibers, and proteoglycans. Proteomics data showed that the abundance of type I collagen chains, myosin, actin, and telethonin increased while proteoglycans decreased. Among them, telethonin on the Z-disk can be used as a potential protein biomarker for the formation of garlic clove-like structure.

Frying food can provide an attractive flavor relatively quickly; however, it inevitably produces some safety risks during high-temperature processing, with potentially adverse human health effects. Prolonged exposure to high temperatures during frying might raise the concentration of some harmful compounds that accumulate from the complex chemical reactions taking place inside the food matrix. This review elaborates on the development of food risk factors during frying, adding acrylamide (AA) and advanced glycation end products (AGEs), which are involved in various health problems, including chronic illnesses and carcinogenesis. The two commonly recognized pathways for acrylamide formation include the Maillard reaction pathway and the acrylic acid pathway, with the Maillard reaction considered to be the primary pathway for AGE formation. The processing conditions and food components that affect the formation of these toxic compounds are then specified, demonstrating the importance of factors including type of oil, composition of food (such as moisture and fat content), frying temperature, and duration. Finally, the corresponding health hazards posed by the risk factors are summarized, with an emphasis on the long-term effects of acrylamide and AGE exposure on human health. Increased risks of neurotoxicity, cancer, inflammation, and metabolic diseases have been associated with both compounds. The aim is to clarify the formation pathways, influencing factors, and health impacts of risk factors in frying food and to provide a reference for the prevention of food safety problems caused by acrylamide and advanced glycation end products.

This study investigated the effects of epigallocatechin gallate (EGCG) and transglutaminase (TGase) on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels. The results showed that the combined application of EGCG and TGase reduced the surface hydrophobicity, total sulfhydryl group, reactive sulfhydryl group, disulfide bond contents, and α-helix content (from 23.93 % to 5.63 %) of myosin while increasing its particle size, turbidity, and β-sheet content (from 14.03 % to 68.37 %). The EGCG/TGase significantly improved the gel strength of water-saving rinsed surimi, with value reaching 864.17 g·cm for once-rinsed surimi gels. Meanwhile, essential amino acids/total amino acids ratio remained above 60 % (exceeding the 40 % standard) at the end of the in vitro dynamic digestion. The digestion curves for both gastric and gastrointestinal phases followed the logistic model. Overall, EGCG and TGase synergistically enhanced the gel properties of water-saving rinsed surimi without affecting its nutritional quality.

To investigate the effect of pretreatment methods on the formation of advanced glycation end products(AGEs)in air-fried fish cakes.Fish cakes were prepared from frozen silver carp surimi,and the fish cakes in the experimental group were treated with three pretreatment methods(pre-frying,pre-frying+freezing,and pre-frying with coating)be-fore air frying,and the direct air-fried fish cake was the control group.The AGEs contents,physicochemical indicators and their correlations in the interior,surface and batter layer of air-fried fish cakes were analyzed.Compared with the samples of control group,the pre-frying and pre-frying+freezing significantly increased the oil absorption(83.83％and 203.48％)in the surface layer of fried fish cakes,which accelerated the Maillard and lipid oxidation reactions,leading to an increase of 120％～151％in CML content.On the contrary,the golden crust formed in the pre-frying with coating group reduced the oil absorption(72.63％and 60.00％)and water loss(3.87％and 0.70％)in the interior and surface layer of the samples,and further decreased the generation of AGEs by weakening the lipid oxidation and the degradation of furosine.And the CEL content decreased by 59.32％.Correlation analysis showed that oxidation reaction and Maillard reaction had a positive correlation with the generation of AGEs in fish cake,and the highest correlation coefficient was found between lipid oxidation and AGEs content.In conclusion,the battered pre-frying not only improved the color of fried fish cakes but also decreased their AGEs contents via depressing the lipid oxidation and Maillard reaction.

Summary The impact of different ginger juice ratios on the formation of advanced glycation end products (AGEs) in fried fish cakes was examined. The consequences confirmed that the AGEs mainly gathered in the crust layer. Ginger juice has a good oil‐reducing and water‐retaining effect on fried cakes. Ginger juice demonstrated a remarkable capacity to diminish the AGEs content, particularly when utilised at a ratio of 5%. It led to a decrease of around 20% in the fat content and 11% in the thiobarbituric acid (TBARS) value for the crust. Meanwhile, when incorporating 5% ginger juice into cakes, an improvement in sensory attributes, a compact microstructure, elevated moisture levels and reduced pH values was observed. Therefore, the addition of an appropriate amount of ginger juice could efficiently inhibit the generation of AGEs, all the while preserving the exceptional characteristics and sensory attributes of fried cakes.

Iron deficiency is widespread throughout the world, supplementing sufficient iron or improving the bioavailability of iron is the fundamental strategy to solve the problem of iron scarcity. Herein, we explored a new form of iron supplement, iron chelates of silver carp scales (SCSCP-Fe) were prepared from collagen peptide of silver carp scales (SCSCP) and FeCl2·4H2O, the effects of external environment and simulated gastrointestinal digestive environment on the stability of SCSCP-Fe and the structural changes of peptide iron chelates during digestion were investigated. The results of in vitro iron absorption promotion showed that the iron bioavailability of SCSCP-Fe was higher than that of FeSO4. Two potential high iron chelating peptides DTSGGYDEY (DY) and LQGSNEIEIR (LR) were screened and synthesized from the SCSCP sequence by molecular dynamics and LC-MS/MS techniques. The FTIR results displayed that the binding sites of DY and LR for Fe2+ were the carboxyl group, the amino group, and the nitrogen atom on the amide group on the peptide. ITC results indicated that the chelation reactions of DY and LR with Fe2+ were mainly dominated by electrostatic interactions, forming chelates in stoichiometric ratios of 1:2 and 1:1, respectively. Both DY and LR had a certain ability to promote iron absorption. The transport of DY-Fe chelate may be a combination of the three pathways: PepT1 vector pathway, cell bypass, and endocytosis, while LR-Fe chelate was dominated by bivalent metal ion transporters. This study is expected to provide theoretical reference and technical support for the high-value utilization of silver carp scales and the development of novel iron supplements.

This work aimed to synthesize oregano essential oil/ beta -cyclodextrin microcapsules (OEO/ beta -CDs) and then prepare gelatin -based controlled -release antibacterial films with different OEO/ beta -CDs contents (0% - 2%) for chilling preservation of grass carp fillets. The results of FTIR, XRD, DSC and accelerated release ratio showed that OEO was successfully encapsulated in OEO/ beta -CDs and its thermal stability was effectively improved. Moreover, at 2% of addition amount of OEO/ beta -CDs, the tensile strength of the films increased from 14.43 MPa to 18.72 MPa. In addition, the films showed significant antibacterial activity against Pseudomonas (61.52%), Aeromonas (62.87%), and Shewanella putrefaciens (66.67%). Preservation experiments showed that the films effectively prevented the increase of TVB-N, and TBA value of the refrigerated fillets and significantly suppressed the growth of spoilage organisms, thus extending the shelf life by 2 - 3 days. Therefore, the synthesized film has promising potential as an active packaging material for the preservation of grass carp.

This study explores the use of exogenous lipid fortification and 3D printing technologies in the production of innovative surimi products. Specifically, the study focuses on stabilizing high internal phase emulsions (HIPEs) rich in polyunsaturated fatty acids using microbial transglutaminase (MTGase) cross-linked fish scale gelatin particles (FSG). The addition of FSG significantly increased the HIPEs' thermal and freeze-thaw stability. Confocal laser scanning microscopy (CLSM) demonstrated that cross-linking between FSG particles further stabilized the network structure of the HIPEs. An attempt was made to prepare food inks for 3D printing by incorporating the obtained HIPEs into surimi to investigate the effects of HIPEs on the mechanical properties, rheological behavior, moisture distribution and printing performance of HIPEs-surimi system. The mechanical properties of surimi were enhanced by including HIPEs, which allowed for finer print nozzles (1.2 mm) and produced finer textures. The incorporation of HIPEs in surimi products resulted in an increase in the amount of healthy lipids, which is beneficial for meeting the nutritional needs of consumers and addressing the technical challenges in producing high-end surimi products.

This study aimed to compare the frying performance of palm oil (PO) and high oleic sunflower oil (HOSO) during frying aquatic products. The quality change and frying performance of HOSO and PO during frying of fish cakes were investigated. The oxidation and hydrolysis products of both oils were explored by the nuclear magnetic resonance technique. The results showed that the color deepening rate of PO was higher than that of HOSO. After 18 h of frying, the total polar compound content of PO and HOSO reached 25.67% and 27.50%, respectively. HOSO had lower degree of oxidation than PO after 24 h of continuous frying. The polyunsaturated fatty acid content in HOSO and PO significantly decreased. The oleic acid content in HOSO remained above 80% during the frying process. The major aldehydes in both oils were (E, E)-2,4-alkadienals and n-alkanals and glycerol diesters (DAGs) were abundant in PO. Furthermore, the addition of fish cakes had slight effect on the quality of the frying oil. Therefore, HOSO is an appropriate candidate for frying owing to its excellent frying stability and nutritional value.

This study aimed to develop a satisfactory essential oil (EO) nano -emulsion through high pressure microjet technology and explore its physiochemical properties and synergistic coating effects on grass carp fillets. The optimal conditions for oregano/litsea cubeba (6:4, wt%/wt%) nano -emulsion were shown to be 80 s high pressure microjet pretreatment time, 9000 lb per square inch pretreatment pressure, 6 % oil phase, and 3:2 Km (mass ratio of surfactant to co -surfactant). The obtained nano -emulsion exhibited 100.42 +/- 0.96 nm oil diameter at 4 degrees C after 15 -day storage, coupled with high stability after centrifugation, freeze - thaw and heating treatment. Compared with untreated samples at day 6 storage, the nano -emulsion -treated grass carp fillets exhibited improved textural properties, higher water -holding capacity (74.23 % +/- 0.80 %), lower total volatile basic nitrogen (TVB-N, 13.46 +/- 0.30 mg/100g)/thiobaric acid (TBA,0.43 +/- 0.02 mgMDA/100g), and lower total viable spoilage bacteria count (4.98 +/- 0.21 lgCFU/g). This study facilitates understanding the combined EOs nanoemulsion on improving the shelf life of grass carp fillets.

Silver carp steak is a rarely utilized silver carp processing byproduct. This study aimed to optimize a dual enzymatic method to extract antioxidant peptide components from silver carp steak and characterize their structure and in vitro antioxidant activity through ultrafiltration purification, response surface methodology, molecular docking, and radical scavenging activity analysis. The optimal extraction conditions for silver carp steak antioxidant peptides (SCSAP) were determined as 1:6 solid-liquid ratio, 1500 U/g alkaline protease addition, 4 h alkaline protease hydrolysis time, 1946 U/g flavor enzyme addition, and 2.5 h flavor enzyme hydrolysis time. The <3 kDa SCSAP component (SCSAP-3kDa) showed the strongest antioxidant activity, with its 1,1-diphenyl-2-trinitrophenyl hydrazine (DPPH) radical scavenging rate, ABTS radical scavenging rate, hydroxyl radical scavenging rate, metal ion chelating rate, and reducing capacity reaching 88.75%, 91.21%, 67.02%, 69.07%, and 0.985, respectively. Moreover, the three peptides (PF-7, GP-8, and YF-10) of 100 g/mL could protect HepG2 cells from oxidative stress damage by reducing the oxidative damage level and activating Keap1-Nrf2-ARE pathways, enabling an increase of superoxide dismutases (SOD) activity, and a decrease of malondialdehyde (MDA) content and reactive oxygen species (ROS) level. The integrated results indicate the enormous potential of SCSAP-3kDa as a functional food ingredient in the food industry. Practical Application: This study selected the antioxidant capacity of silver carp steak peptides as the index and developed a facile dual enzymatic hydrolysis method to obtain three antioxidant peptides (PF-7, GP-8, and YF-10) with biological activity, providing a theoretical basis for bioavailability of antioxidant peptides from silver carp steak and contributing to their application in new functional foods.

The elderly often suffered from chewing/swallowing difficulty, it is crucial to develop attractive dysphagia food. High internal phase emulsions (HIPEs) can be used as texture modifiers to create dysphagia food. Firstly, the multiple light scattering and micro-rheology results indicated that HIPEs stabilized by microbial transglutaminase (at 3.0 U/g) crosslinking of fish scale gelatin (FSG-TG-3) exhibited the highest stability. Subsequently, the effect of FSG-TG-3-stable fish oil HIPEs on the rheological properties, water distribution, 3D printability, textural properties, and swallowing behavior of surimi compared to the addition of fish oil were investigated. Results demonstrated that compared with oil-added group, HIPEs-added counterparts had relatively lower apparent viscosity, yield stress, and storage modulus, which was more suitable for 3D printing. Furthermore, the HIPEs addition effectively decreased the hardness and adhesiveness of the surimi gel, which could be classified into the level-6 (soft and bite-sized) diet in the International Dysphagia Diet Standardization Initiative (IDDSI) framework. However, the direct oil-added group not met the dysphagia diet because it returned its original shape when the fork was removed. Finally, we found that the internal structure of surimi-HIPEs was modified by controlling filling types and densities, which might be suitable for the elderly with different degrees of dysphagia. In summary, the surimi-HIPEs might could create attractive and lipid-enhanced 3D printed food for elderly with dysphagia.

以籼米饭和糯米饭为底物,研究不同鸡内金炮制品对米饭淀粉消化率、酶活性、淀粉各组分含量、血糖生成指数、粒径大小以及黏度效应的影响,比较不同鸡内金炮制品对提高米饭体外消化特性的作用及可能原因.结果表明:添加鸡内金可以促进米饭消化,炮制品对米饭消化率的影响效果依次为麸炒＞醋炒＞生品＞砂炒＞清炒,其中麸炒和醋炒鸡内金在消化60 min时对米饭的促消化效果最好,使籼米米饭消化率由47.79％分别提高到53.33％和52.11％,使糯米米饭消化率由50.01％分别提高到54.38％和52.43％;与对照组相比,添加鸡内金会使米饭中抗性淀粉向快消化淀粉和慢消化淀粉转移,血糖生成指数增加;添加鸡内金会使淀粉粒径减小百分比增加、消化初期样品的黏度降低.