Dandelion, a herb with medicinal and nutritional properties, was studied for the stability and neuroprotective effects of polyphenols from its flowers, roots, and leaves during in vitro simulated digestion. Using UPLC-QTOF-ESI-MS/MS, 84 phenolic metabolites were identified, with flavonoids being most abundant in flowers and phenolic acids in leaves and roots. In vitro neuroprotection assays revealed that leaf polyphenols exhibited the highest inhibition rates against acetylcholinesterase and lipoxygenase, while flower polyphenols showed the strongest scavenging activity against reactive nitrogen species. After simulated digestion, total phenol and flavonoid contents increased significantly. Notably, polyphenols from all dandelion parts demonstrated the strongest inhibition of acetylcholinesterase during the oral phase, while the small intestine phase showed the greatest inhibition of lipoxygenase and reactive nitrogen species. Moreover, leaf polyphenols maintained the highest inhibitory effect on acetylcholinesterase throughout all digestive stages, suggesting that dandelion leaves are a promising functional food for preventing neurodegenerative diseases.

This study used ultrasonic-assisted extraction to obtain pectin (BP) from “Reka” blueberry and analyzed its physicochemical properties. In addition, the mechanism of interaction between blueberry anthocyanins (BA) and delphinidin-3-glucoside (D3G) under high hydrostatic pressure (HHP) was investigated, and assessed the antioxidant capacity of the samples through in vitro antioxidant assays and CAA cell experiments. BP is a highly methoxylated pectin containing galacturonic acid (GalA), which forms its primary linear structure. After HHP treatment, the binding rates of BP-BA and BP-D3G increased by 14.68% and 32.91%, respectively. The ultraviolet spectrum and fourier-transform infrared (FTIR) results indicated that BP and BA/D3G primarily bind via hydrogen bonds and electrostatic interactions. Scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM) revealed that BA/D3G was mainly embedded within BP's amorphous matrix, forming spherical inclusions. HHP increases the number of binding sites for anthocyanins by disrupting the molecular chains and crystallinity of pectin; simultaneously, it acetylates the phenolic hydroxyl groups on the B ring of anthocyanins to increase the hydrophobic contact surface with pectin. Furthermore, BP maintained the antioxidant activity of BA/D3G after HHP treatment, and D3G significantly enhanced BP's rheological properties. HHP-BP-D3G exhibited the highest cell transmembrane capacity. This study provides theoretical support for investigating the structure-activity relationship of blueberry pectin and anthocyanins.

This study investigated the differences in physicochemical properties and volatile aroma components between fresh Hotan Red grapes (GR) and their dried products including dried raisins without drying agent pretreatment (NDAR) and drying agent-pretreated raisins (DAR). The results indicated that the color of raisins darkened after drying, with an increase in red-yellow values (a*, b*). The contents of reducing sugars, titratable acids, and ascorbic acid increased significantly. However, drying agent pretreatment reduced the lightness (L*) and further enhanced the red-yellow values (a*, b*) of raisins. Additionally, it increased the reducing sugar content while decreasing titratable acidity and ascorbic acid levels. Electronic nose (E-nose) radar fingerprint plots exhibited distinct response patterns. Through qualitative and quantitative analysis of volatile compounds, 99, 109, and 108 volatile compounds were detected in GR, NDAR, and DAR, respectively. The dominant volatile classes were alcohols (48.45%) in GR, aldehydes (58.46%) in NDAR, and ketones (45.00%) in DAR. Compared to NDAR，drying agent pretreatment led to the degradation and disappearance of D-limonene, a 2.88% reduction inthe relative content of aldehydes and ketones, affecting the concentration of characteristic aroma components in raisins. Based on OAV (Odor Activity Value)>1, pretreatment with drying agents weakened the concentrations of furfural, 5-methylfurfural, and nine other key aroma compounds. Furthermore, sixteen key aroma compounds were screened using ROAV (Relative Odor Activity Value)≥1, and three critical compounds: decanal, E-2-nonenal, and ethyl 2-methylbutyrate were identified (VIP>1), playing a crucial role in distinguishing GR, NDAR, and DAR. While GR exhibited a significantly different aroma profile compared to NDAR and DAR, the overall aroma characteristics of NDAR and DAR were similar, but NDAR had more pronounced fruity and sweet aromas than DAR. This study elucidates the differences in physicochemical properties and volatile aroma compounds between Hotan Red grapes, drying agent pretreatment and drying agent-pretreated raisins, which provides data support and a theoretical foundation for optimizing subsequent drying processes and enhancing the flavor characteristics in Hotan Red raisin production.

The effect of electron beam irradiation (EBI) on raisin pectin properties remains unclear regarding structural differences across pectin fractions. This study investigated the effects of EBI on the structural changes of three pectin fractions including WSP fraction, CSP fraction and NSP fraction in raisins as well as their correlations with polyphenol release and variations in antioxidant activity. EBI induced differential structural modifications of pectin fractions by disrupting hydrogen and glycosidic bonds, and altering molecular weight, crystallinity, monosaccharide composition and molecular conformation. EBI raised the molecular weight and HG content of WSP, reduced its RG-I ratio, Rg and Rc, leading to molecular aggregation and conformational contraction. Increasing irradiation doses induced de-esterification and molecular weight reduction in CSP, which exhibited maximum linearity and minimal branching at 4 kGy. NSP had the highest structural stability with intact HG and branched RG-I regions. The 4 kGy treatment maximized the release of (+)-catechin, (-)-Epigallocatechin, proanthocyanidins, protocatechuic acid, caffeic acid, quercetin, achieving the optimal antioxidant capacity. EBI degraded the RG-I and HG domains of WSP and the HG region of NSP, facilitating polyphenol release and enhancing the overall antioxidant activity of raisins. This work provides theoretical support for the processing of dried fruits via EBI technology.

Enrichment of foods with selenium (Se), an essential trace element with biological activities, is increasingly important. By combining experimental characterization and molecular dynamics (MD) simulations, this study systematically investigated the structural and functional alterations in Se-enriched sweet potato protein (SSPP) subjected to freeze drying (FD) or spray drying (SD). The particle size and absolute zeta potential values of SSPP tended to increase proportionally to Se concentrations applied to sweet potato leaves. Secondary structure analysis indicated a progressive decline in the alpha-helix and beta-turn contents. Notably, the relationship between the emulsifying activity index (EAI) of FD-SSPP and Se concentration was bell-shaped, with FD-SSPP EAI values being consistently higher than those of SD-SSPP. MD simulations revealed that Se-free Sporamin, which is the major storage protein in sweet potato roots and accounts for approximately 80% of tuber protein content, had significantly lower root mean square deviation (RMSD) and root mean square fluctuation (RMSF) values and a higher number of hydrogen bonds than high-Se Sporamin, indicating a more compact and stable conformation. Furthermore, FD-Sporamin had lower RMSD and RMSF values than SD-Sporamin, suggesting that enhanced structural stability correlated with superior functional performance. Two-way ANOVA indicated that the drying method had a stronger independent effect on the EAI of the SSPP than Se enrichment concentration. In turn, a strong interaction effect of these two factors on the emulsion stability index (ESI) of SSPP was noted. As a natural plant-derived protein, SSPP represents a promising dietary carrier for Se supplementation.

Electron beam irradiation (EBI) has been verified as an efficient sterilization technique, yet its comprehensive effects on the physicochemical properties and flavor profile of dried fruits remain insufficiently elucidated. This study systematically investigated the impacts of various EBI doses on the physicochemical characteristics and flavor profile of raisins. Results demonstrated that the browning index, color parameters, total phenolics, and total flavonoids in raisins significantly increased with rising irradiation dosage, with total phenolics and total flavonoids elevated by 24% and 39%, respectively, compared with the control. Notably, 4 kGy served as the critical equilibrium point for ascorbic acid accumulation and dehydroascorbic acid degradation, achieving the maximum ascorbic acid content increased by 55% relative to the control and the minimum dehydroascorbic acid level. Among 163 identified volatile compounds, EBI induced the generation of furfuryl formate. Further analysis revealed that 4 kGy exerted the most significant effect on volatile composition and aroma profiles, potentially via the unsaturated fatty acid oxidation and Maillard reaction, thereby markedly altering the overall flavor of raisins. Conclusively, 4 kGy was determined as the optimal dose for raisin treatment, providing a theoretical basis for quality control in EBI-assisted sterilization of dried fruits. Future studies may integrate metabolomics to elucidate the molecular mechanisms underlying irradiation-induced flavor alterations.

Dandelion, a plant belonging to the Compositae family, originated in Europe and is now widely distributed across the Northern Hemisphere. It is rich in bioactive compounds, including flavonoids, phenolic acids, terpenoids, and sterols, and exhibits a range of pharmacological activities such as neuroprotective, antioxidant, anti-inflammatory, antibacterial, hypoglycemic, and hepatoprotective effects. The neuroprotective effects of its active constituents are primarily mediated through the inhibition of inflammatory responses, reduction of oxidative stress, and prevention of neuronal damage. This article further examines the structure-activity relationships of these compounds in relation to their neuroprotective effects. The analysis indicates that the pharmacological activities of dandelion components are largely determined by their core skeletons, while functional groups-such as hydroxylation patterns, glycosylation, and specific unsaturated bonds-fine-tune their activity. As a non-toxic plant, dandelion has been widely used in food and pharmaceutical applications. Therefore, this review summarizes current research on the chemical structures, neuroprotective effects, structure-activity relationships, and applications of flavonoids, phenolic acids, terpenoids, and sterols derived from dandelion in the medical and food industries, with the aim of promoting its further development and utilization.

Raspberry anthocyanins (ACNs) show strong antioxidant and anti-inflammatory activities, but their practical application is restricted by the poor stability and low bioaccessibility. In this work, whey protein isolate and gum arabic were employed as composite wall materials to fabricate ACN-loaded nanoparticles. The nanoparticles presented a core-shell structure with high encapsulation efficiency, and their formation was driven by electrostatic and hydrophobic interactions. The nanoparticles exhibited significantly enhanced stability under different pH, ionic strength and light conditions, with an ACN retention rate above 82% after 30 days of storage. They also maintained higher ACN retention and favorable antioxidant activity during simulated gastrointestinal digestion. This study provides a feasible delivery system for the stabilization and application of raspberry anthocyanins.

The growing emphasis on environmental protection has driven the development of green and safe food packaging materials. This study aimed to develop a novel nanocellulose-protein composite film and evaluate its potential applications. Cellulose nanocrystals (CNC) derived from sweet potato leaves were prepared via acid hydrolysis and ultrasonic post-processing. The CNC produced under optimal conditions (60 min of ultrasound treatment at 400 W) had an average particle size of 191.4 +/- 15.6 nm, an average potential of-26.7 +/- 7.2 mV, and a high degree of crystallinity (51.31%). The resulting CNC was subsequently incorporated into peanut protein isolate (PPI) for modification. The results showed that adding 1% CNC significantly improved the tensile strength, barrier properties, water resistance, surface hydrophobicity, and thermal stability of the films. The CNC-PPI films effectively delayed the degradation of strawberry quality during storage. Molecular dynamics (MD) simulations and independent gradient model (IGM) analysis revealed that CNC and PPI interacted mainly through hydrogen bonding. These interactions altered the protein density and cellulose conformation. The radius of gyration (Rg) and root mean square deviation (RMSD) of the protein decreased, indicating enhanced stability, while the dihedral structure of the CNC changed from tg to tg, gt, and gg conformations. These findings suggest that CNC can effectively improve the functional properties of PPI films through hydrogen bonding, offering promising prospects for their application as sustainable food packaging materials.

In this study, the physical, chemical, structural, and antioxidant characteristics of selenium (Se)-enriched sweet potato leaves (SSPL) powder produced through shear breaking and superfine grinding were examined. The superfine grinding SSPL powder had a brighter color, smaller particle size, and spherical shape. The superfine grinding SSPL powder showed improved dispersibility and solubility but reduced liquidity. Superfine grinding destroyed the crystalline area and decreased the thermal stability, while Se application did not significantly change the ordered structure. Correlation analysis showed that superfine grinding could improve crude fiber, crude lipid, total flavonoids, total polyphenol, and significantly enhance the antioxidant activities compared to shear breaking. Se enrichment can enhance the content of the crude protein and the DPPH• scavenging activity and reducing power. The flavor characteristic was not altered with the different crushing methods and Se concentrations. SSPL powder could serve as a potential resource for a new solid beverage.

Arachin (ARA) and resveratrol (RES) are the primary protein and bioactive compound in peanuts and their processed products. However, the mechanism of interaction between these two substances remained unclear. To investigate protein structural changes, conformational variations, and molecular mechanisms in the interaction between them, multispectral analysis and computational chemistry methods were employed. Experimental results confirmed that RES quenched ARA's intrinsic fluorescence through static quenching, indicating their interaction. Thermodynamic analysis revealed the interaction between them was endothermic, spontaneous, and primarily hydrophobic. Molecular dynamics (MD) simulations highlighted strong affinity between RES and ARA, with key amino acids (His425, Val426, Phe405, and Phe464) facilitating their interaction. RES binding increased stability without significant protein conformational changes. The independent gradient model based on Hirshfeld partition (IGMH) validated their interaction, emphasizing van der Waals (VDW) interactions and hydrogen bonds (H-bonds) as crucial for stable binding. This research lays a theoretical foundation for potential applications of ARA-RES complex products in the food industry.

Selenium (Se) is one of the nutrients contained in plants and an essential trace element for human growth. Peanut (Arachis hypogaea L.) is a good material for dietary Se enrichment. To investigate the effects of Se on the soluble proteins from peanut leaves, a comparative proteomics study was performed on soluble peanut leaf proteins (SPLPs), which were extracted from Se-enriched peanut leaves with different Se contents. Then, the allergenicity of the SPLPs was analyzed using in silico approaches. Bioinformatics analysis revealed that low Se treatment activated the antioxidative system and enhanced photosynthesis, glutathione metabolism and primary metabolism. Furthermore, the Bet v 1 domain-containing protein was affected the most by Se enrichment and can be classified as an allergen by docking simulation. ELISA confirmed that the allergenicity of SPLPs was significantly lower than that of the peanut protein, and this lower allergenicity could give the SPLPs a wider range of applications.

Anthocyanins are susceptible to degradation owing to environmental factors. Combining them with proteins can improve their stability; however, the interaction mechanism is difficult to elucidate. This study used multispectral and molecular dynamics simulations and molecular docking methods to investigate the interaction mechanism between peanut protein isolate (PPI) and cyanidin-3-O-glucoside (C3G). The UV absorption peak and PPI turbidity increased, while the fluorescence intensity decreased with greater C3G content. Protein secondary structure changes suggested that PPI and C3G coexisted in spontaneous covalent and non-covalent interactions via static quenching. The complex structures were stable over time and C3G stably bound to the peanut globulin Ara h 3 cavity through hydrogen bonding and hydrophobic interactions. Furthermore, PPI enhanced the C3G antioxidant activity and bioaccessibility by increasing its retention rate during in-vitro simulated digestion. This study elucidates the binding mechanism of PPI and C3G and provides insight into applications of the complex in food development.

1-MCP is used in the preservation and storage of postharvest apples. To assess the influence of embedding materials on the release behaviour of 1-MCP. The 1-MCP preservative was embedded separately in two different materials to form two distinct preservative formulations, both of which were commercially acquired and subsequently utilised for treating apples. Preservative A (Yongtai) is an inclusion complex of 1-MCP in alpha-cyclodextrin, whereas preservative B (SmartFresh) is an inclusion complex of 1-MCP in a combination of alpha-cyclodextrin and beta-cyclodextrin. The harvested 'Royal Gala' (Malus x Domestica Borkh.) apples were treated preservative A or B. After ten months of storage, the physicochemical, textural and aroma properties of 'Royal Gala' apples were investigated during shelf life. The results showed that 1-MCP could maintain better physicochemical and textural properties than the control group (p < 0.05). Compared with A, B was superior in inhibiting the production of ethylene and maintaining vitamin C content, flesh brittleness and flesh firmness. 1-MCP exhibited higher aroma intensities of ammonia and aromatic compounds. 1-MCP inhibited the aroma intensities of hydrocarbons, alcohols, nitrogen oxides and sulphides. The suppression by B was stronger than A. This study lays a theoretical foundation for the application of 1-MCP to preserve apples.

This study investigated the effect of foliar versus soil application of selenium on the selenium content of sweet potato leaves and the antioxidant activity of sweet potato leaf proteins. The results showed that both foliar and soil applications of selenium could increase the protein-bound selenium content of sweet potato leaves. The protein-bound selenium contents of the foliar and soil selenium treatment groups at 1.6 mg/mL concentration were 20.10 and 1.68 mg/g, respectively. Selenium enrichment could improve the antioxidant activity of sweet potato leaf proteins. The superoxide anion free radical scavenging capacity of sweet potato leaf proteins was increased by 19.17% with foliar selenium enrichment. According to correlation analysis, the total selenium content and protein-bound selenium content of sweet potato leaves significantly affected the antioxidant activity, and the total phenolic and total flavonoid contents also affected the antioxidant activity. In conclusion, compared with soil selenium application, foliar selenium application was better in increasing the protein-bound selenium content of sweet potato leaves.

This study investigated the impact of ultrasound treatment on dioscorin, the primary storage protein found in yam tubers. Three key factors, namely ultrasound power, duration, and frequency, were focused on. The research revealed that ultrasound-induced cavitation effects disrupted non-covalent bonds, resulting in a reduction in α-helix and β-sheet contents, decreased thermal stability, and a decrease in the apparent hydrodynamic diameter (Dh) of dioscorin. Additionally, previously hidden amino acid groups within the molecule became exposed on its surface, resulting in increased surface hydrophobicity (Ho) and zeta-potential. Under specific ultrasound conditions (200 W, 25 kHz, 30 min), Dh decreased while Ho increased, facilitating the adsorption of dioscorin molecules onto the oil-water interface. Molecular dynamics (MD) simulations showed that at lower frequencies and pressures, the structural flexibility of dioscorin's main chain atoms increased, leading to more significant fluctuations between amino acid residues. This transformation improved dioscorin's emulsifying properties and its oil-water interface affinity.

‘Fuji’ and ‘Hanfu’ apples, genetically related major cultivars grown in China, lacked a systematic comparison regarding their storage potential despite their importance. This study aimed to address this gap by analyzing the physicochemical, textural, and aroma properties of ‘Fuji’ and ‘Hanfu’ apples under different storage conditions, including fresh, cold storage (0.5 ± 0.3 °C, 85 ± 5

Protein nanoparticles are nano-sized protein particles. Compared with synthetic nanomaterials, protein nanoparticles have great advantages in the embedding and transmission of bioactive substances due to their good biocompatibility and biodegradability. In recent years, protein nanoparticles have gradually become a research hotspot. In this paper, the common types of animal protein nanoparticles and plant protein nanoparticles which are currently mainly used in food industry are firstly introduced, and the common preparation methods of protein nanoparticles are also summarized, including anti-solvent precipitation method, salting-out method, nano spray drying method, electrospray method, supercritical fluid method and thermally induced aggregation method. The mechanisms of various methods as well as their advantages and disadvantages in terms of safety, applicability, product quality and operation complexity are analyzed. In addition, the applications of protein nanoparticles in the production of functional foods, the active packaging of foods and the stabilization of food Pickering emulsions are reviewed. Finally, the research status on application safety of protein nanoparticles is concluded. It is hoped to provide theoretical reference for further research on protein nanoparticles.

目的 综述国内外蔬菜保鲜技术的应用与研究进展,为后续研究提供理论基础.方法 阐述蔬菜采后的生理变化及影响蔬菜贮藏品质的主要因素,通过物理、化学、生物等方面综述国内外的蔬菜保鲜技术.结果 选择适宜的保鲜技术应用于各类蔬菜,可以在一定程度上延长蔬菜的贮藏期,有助于我国农产品经济的发展.结论 单一保鲜技术的应用对于延长蔬菜贮藏期的效果有限,保鲜技术的综合应用才是今后蔬菜研究的发展方向.

This experiment mainly studied the effect of shiitake stipe powder on the quality and nutritional composition of eggs from Hy-Line brown hens. 112 healthy 40-week-old Hy-Line brown hens in the same batch were selected and were randomly divided into 4 groups. The control group was fed the basic diet and the experimental groups were supplemented with 5%, 10% and 15% of mushroom stalk powder, respectively. After 20 weeks of feeding, the egg quality was measured. The results showed that the average egg weight and size of the experimental groups were significantly higher than those of the control group(P<0.05). The eggshells from the experimental groups were heavier, darker and redder and the eggwhite of the experimental groups were also heavier(P<0.05), the 15% addition group was the most significant. Furthermore, the nutrients in eggs of the experimental groups were higher than those in the control group, best results in the 5% addition group. On one hand, the content of lysozyme in egg white, lecithin and yolk globulin in egg yolk were significantly higher than those in the control group(P<0.05). On the other hand, the content of cholesterol in egg yolk was significantly lower than that in the control groupFurthermore, the nutrients in eggs of the experimental groups were higher than those in the control group(P<0.05), best results in the 5% addition group. On one hand, the content of lysozyme in egg white, lecithin and yolk globulin in egg yolk were significantly higher than those in the control group(P<0.05). In the experimental groups, the activity of egg yolk SOD and the DPPH free radical scavenging ability of egg white were higher. Furthermore, higher contents of aromatic volatiles were detected in the boiled egg whites and egg yolks of the experimental groups with lower nitrogen oxides in egg whites and higher umami and saltiness in egg yolks. According to sensory evaluation, the evaluators preferred the eggs of the experimental groups, because the eggs were redder and plumper with richer and purer flavor. Overall, the experimental group was generally better than the control group, with the 15% spiked group performing better in terms of egg quality and antioxidant properties, and the 5% spiked group performing better in terms of nutritional active substances and sensory characteristics.