In this study, effects of 4 solvents (petroleum-ether, n-hexane, ethyl-acetate, and chloroform) on the chemical characterizations and in vitro antioxidant capacities of oil were assessed to determine the optimal extraction solvent for L. edodes oil. Three data analysis techniques including principal component analysis, hierarchical cluster analysis, and multiple linear regression, were applied to determine the relationship between the nutrient and antioxidant capacity. The results showed that chloroform extracted L. edodes oil exhibited the largest amount of α-tocopherol, flavones, and unsaponifiable matter, chloroform was thus confirmed desirable for extracting L. edodes oil rich in nutrition. While based on the best DPPH and ABTS, the ethyl-acetate extracted oil show the strongest antioxidant property. More than that, the results also showed that different extraction solvents could induce large variations in minor components and free radical scavenging activity among the test oils, and the total phenol content was found positively correlated to the antioxidant capacity of L. edodes oil, which could be well predicted by all MLR models. These findings revealed the influence of solvent on the chemical characterization and in vitro antioxidant capacity of L. edodes oil, providing a theoretical foundation for future applications of L. edodes oil.

Agrocybe cylindracea dietary fiber (ADF) contains 95% water-insoluble dietary fiber, resulting in poor application performance. To address this issue, ADF was modified by four methods (cellulase, sodium hydroxide, high-temperature, and Lactobacillus fermentation) in this paper. By comparing the physicochemical properties, microstructures, monosaccharide compositions, and functional characteristics (antioxidant and α-glucosidase inhibitory activities in vitro) of all modified ADF samples, the optimal modification method was selected. Results showed that sodium hydroxide treatment was deemed the most effective modification method for ADF, as alkali-treated ADF (ADF-A) revealed a higher oil-holding capacity (2.02 g/g), swelling capacity (8.38 mL/g), cholesterol adsorption (6.79 mg/g), and α-glucosidase inhibitory activity (more than 70% at 0.4–0.6 mg/mL) than the other modified samples. The looser microstructure in ADF-A might be attributed to molecular rearrangement and spatial structure disruption, which resulted in smaller molecular sizes and decreased viscosity, hence improving ADF’s physicochemical and functional qualities. All these findings indicate the greater application potential of modified ADF products in food and weight-loss industries, providing a comprehensive reference for the industrial application of ADF.

The biological activity of an oil not only depends on its fatty acid composition but also the lipid composition and trace components. In this paper, to select the optimal mushroom oil, the component compositions (fatty acids, lipids, polyphenols, flavones, tocopherols, and unsaponifiable matters) and antioxidant activities in vitro of four mushroom oils (Agrocybe cylindracea, two Lentinula edodes, and Volvariella volvacea) were investigated and compared. The results showed that the four tested oils had the same fatty acid composition in different amounts, but the lipid component, minor components, and free radical scavenging activity in the tested oils varied widely depending on the type of mushroom. Overall, Volvariella volvacea oil was considered superior to the other three tested oils, as it had the largest contents of polar lipids, diglycerides, polyunsaturated fatty acids (74.38%), unsaponifiable matter (319.09 mg/kg), total phenols (124.08 mg/100 g), tocopherols (139.86 mg/100 g), as well as the highest ABTS and FRAP values (349.45 and 3801.70 μmol Trolox/100 g). This finding suggests that Volvariella volvacea oil is a promising resource that should be further researched.

Acting as “the seventh nutrient”, dietary fiber owns excellent biological function and activity, among which SDF shows better performance than IDF. However, the content of SDF in most plant DF is low, which limites the development and application of functional DF products. Therefore, it is imperative to modify DF to increase the SDF content for improving of the physicochemical application properties of DF. Based on the relationship between DF types and its functionality, the necessity of DF modification is clarified first in this paper. By comparing different methods of modifying DF, the feasibility of modifying DF by fermentation technology is confirmed. And then application of fermentation technology in DF modification is introduced in particular from several aspects, i.e. the advantages, modification mechanism, influencing factors of modification of DF by fermentation technology, as well as the applied range of modified DF. Lastly, the development trend of DF modification by fermentation technology is prospected, providing some theoretical references for the future modification and application research of DF.

Quality parameters and volatile profiles were determined for Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by cold pressing, heat pressing, and refining of sun‐dried and baked apricot kernels. Quality parameters determined included peroxide value, acid value, fatty acids, and UV absorbance. The tested oils showed absorbance values at 232 and 268 nm of 0.70–0.85 and 0.20–0.38, respectively; peroxide values were 2.09–5.62 mmol O2/kg and acid values were 0.36–1.40 mg KOH/g. The major fatty acid composition found in the oils was oleic acid (70.29–71.25%) followed by linoleic (22.31–23.00%), palmitic (4.57–4.87%), stearic acids (4.57–4.87%), palmitoleic acid (0.62–0.71%), and α‐linolenic acid (0.15–0.18%). The numbers and concentrations of volatile compounds in the oils ranged from 19–52 to 6172–23871 μg/g, respectively. Nine compounds were present, in different amounts, in all apricot kernel oils studied: benzaldehyde, 2‐methyl‐propanal, 2‐methyl‐butyl aldehyde, furfural, nonanal, methylpyrazine, 2,5‐dimethyl‐pyrazine, methoxy pyrazine, and 3‐ethyl‐2,5‐dimethyl‐pyrazine. The results of our present investigation revealed that the oil‐producing process had significant influence on the volatile profiles of apricot kernel oil. In particular, the baked–pretreatment process may enhance the aroma of apricot kernel oil by increasing the number and quantity of volatile compounds.Practical applications: Apricot kernel oil has recently received attention because of its health and nutritional properties, with favorable fatty acid composition and biologically active compounds. The results showed that Longwangmo apricot kernel oil is suitable as an edible food oil and the baked–pretreatment process with cold pressing may lead to an oil with enhanced flavor.The baked (80°C)–pretreatment process with cold pressing is good oil‐producing process for apricot kernel oil by increasing flavor.

In order to explore the storage quality change of hot processing apricot kernel oil at 37,25 and 10℃,the traditional physical and chemical index,such as acid value,peroxide value,Euv232,Euv268,and the volatile components change of apricot kernel oil during the storage have been studied using HS-SPME/GC analysis techniques and traditional analysis techniques.The result showed that changing of index of apricot kernel oil under three storage conditions was very obvious,especially for the apricot kernel oil at 37℃(acid value,peroxide value, Euv232 and Euv268 ascend 409% ,242% ,27% and 49% ,respectively) ,but it was appear gentle for the apricot kernel oil under refrigerated condition while the acid value,peroxide value,Euv232 and Euv268 separately increment by 255% ,66% ,36% and 64%.

In this paper, HS-SPME/GC modern advanced analytical techniques combining traditional analysis was used to explore the physical and chemical index of apricot kernel oil and the change of its volatile components in the 8-frying. The results showed that the oxidized degree of apricot kernel oil became more and more serious with the frying number increasing, in addition to the increments of UV absorption of the unit concentration (as 25.5 time and 17.9 time as before), acid value, peroxide value, the number and content of volatile components did not show a single trend.

According to the results of the single temperature on Monascus anka mutant growth and monascus yellow pigments production in this paper, two stages in the fermentation temperature control strategy has been operated as following: the temperature was 34°C to improve the Monascus growth before culture 48 hour and then 32°C was carried out to improve theItalic text yellow pigments production. The results demonstrated that two stages temperature control at 96 hours, the yield of monascus yellow pigments can arrive 164.51 OD units, it was 180.35%, 2165.48%, 107.66%, 5.76%, 33.23%, 36.74% higher than that of 26°C, 28°C, 30°C, 32°C, 34°C, 36°C fermentation, respectively. The maximum specific growth rate(µ) and the maximum specific production rate of yellow pigments( qy) could arrive 0.0528 h-1 and 0.404 OD.g-1.h-1, and it was 5.30% and 3.22% higher than that of 34°C and 32°C, respectively. The specific production rate of yellow pigments was varied from 0.2 OD.g-1.h-1 to 0.4 OD.g-1.h-1 in whole fermentation. Two stage temperature control strategy could improve the yellow pigments production, increase µ and and short the culture time.