Three highland barley varieties with distinct amylose-to-amylopectin ratios of 6.62% (22Y-40-6), 20.51% (XZW011), and 44.55% (20-800) were selected to investigate the relationship between starch molecular structure, physicochemical properties, and the eating quality of highland barley kernels. Although all starches exhibited Atype crystallinity, their fine structures differed significantly. The low-ratio starch 22Y-40-6, with a branching degree of 5.15% and a double-helix of 1.06, formed a weak gel network characterized by the lowest G ' and the highest breakdown value of 2377 cP, resulting in cooked kernels with a 46.84% reduction in hardness and the highest rapidly digestible starch content of 24.03%. In contrast, the high-ratio starch 20-800 possessed the thickest lamellae of 10.81 nm-1 and the highest amorphous content of 59.65%, forming a strong gel network with the highest G ' and the lowest breakdown of 970 cP. Its cooked kernels were the hardest at 21.65 N and chewiest at 16.05 N, and contained the highest resistant starch at 53.23%. The moderate-ratio starch XZW-011 showed the highest crystallinity of 26.64% and the most balanced short-range order with a double-helix of 1.14. It exhibited a moderate peak viscosity of 4080 cP, and its cooked kernels achieved optimal texture with a hardness of 14.37 N and adhesiveness of 0.13, along with the highest sensory score of 86.17 and the lowest astringency of 1.34. Correlation analysis confirmed the amylose-to-amylopectin ratio was positively correlated with resistant starch but negatively with eating quality, identifying the moderate-ratio variety as superior, providing a basis for breeding optimized varieties.

Varietal differences play a crucial role in determining the quality of dried pepino slices. In this study, four varieties (Qingtianxiang, Qingcanxiang, Qingningxiang, and Qingyuxiang) were evaluated through sensory assessment, color analysis, and metabolomic profiling of both volatile and non-volatile compounds. A total of 1171 non-volatile metabolites and 6290 non-redundant, putatively annotated volatile features were detected across the four varieties; among the non-volatile metabolites, 115 showed significant differences and were mainly enriched in nucleotide metabolism, plant hormone signal transduction, and benzoxazinoid biosynthesis pathways. Based on relative odor activity value (ROAV) analysis, seven key aroma-active compounds (ROAV ≥1) were identified, with (E)-2-nonenal, (E)-2-octenal, heptanal, and 2-pentylfuran recognized as characteristic contributors. Integrated analysis indicated that Qingtianxiang exhibited the most favorable overall sensory quality with well-balanced metabolite profiles. This study provides the first systematic characterization of the key metabolites in dried pepino slices, offering a theoretical basis for the selection of processing-specific varieties, quality regulation, and deep processing of pepino.

This study established an integrated analytical method based on near-infrared spectroscopy (NIRS) for the rapid, non-destructive, and quantitative detection of four major nutritional components in faba beans: starch, protein, moisture, and dietary fiber. By systematically comparing individual and combined spectral preprocessing strategies, optimal preprocessing combinations for each component were identified. Seven feature wavelength selection algorithms, including Competitive Adaptive Reweighted Sampling (CARS), were employed to extract key spectral variables. Predictive models were subsequently developed using four modeling approaches: Partial Least Squares (PLS), Random Forest (RF), Support Vector Machine (SVM), and Multilayer Perceptron (MLP). The results demonstrated that combined preprocessing methods significantly outperformed single techniques. The CARS algorithm exhibited the most robust performance in feature extraction, and the MLP model consistently surpassed traditional machine learning methods in predicting all components. The optimal modeling pipelines for each component were ultimately determined as follows: starch (MLP + CARS + MSC + SG + MSS, R2 = 0.92), protein (MLP + CARS + SD + SNV + MSC + MSS, R2 = 0.94), moisture (MLP + SPA + SG + SNV, R2 = 0.9973), and dietary fiber (MLP + PCA + FD + SNV, R2 = 0.9999). This study verifies the effectiveness of combining NIRS with deep learning for the simultaneous detection of multiple components in faba beans and provides a reliable methodological framework for the non-destructive quality assessment of agricultural products.

Highland barley (HB), a distinctive crop of the Qinghai-Tibet Plateau, contains starch as its major nutrient component. Fertilization, a key agronomic intervention, affects both yield and quality. This study comprehensively evaluated how four fertilization regimes alter the structure and functional characteristics of highland barley starch (HBS). The results showed that fertilization significantly reduced amylose content, starch granule size, pasting temperature, light transmittance, and water solubility. Although all A-type starch samples exhibited an orthorhombic crystal structure, their relative crystallinity increased with fertilization, leading to enhanced starch stability and higher gelatinization enthalpy. Additionally, peak viscosity, trough viscosity, final viscosity, setback viscosity, swelling power, water and oil absorption capacity, and loss modulus (G'') all inreased significantly after fertilization. Principal component analysis and Pearson correlation analysis further confirmed that fertilization had a significant impact on the structural and physicochemical properties of HBS. These findings provide valuable insights for optimizing fertilization strategies in HB cultivation and for expanding the applications of HBS in the food industry and related sectors.

To enhance the sensory quality of gluten-free highland barley flour products, this study investigated the effects of incorporating a highland barley flour-zein composite gel (at levels of 0%, 10%, 20%, 30%, 40% and 50%, mass fractions) on the dough processing characteristics and noodle quality. The results showed that with the increase of the addition amount from 0% to 50%, the peak gelatinization temperature of dough freeze-dried powder increased from 76.57 ℃ to 83.58 ℃, the breakdown value decreased from 876.00 cP to 349.67 cP, and the setback value decreased from 1141.00 cP to 816.67 cP. After adding composite gel, the viscoelasticity of the dough was enhanced, and the microstructure also confirmed that zein formed a continuous network structure, and the composite gel network could provide structural support for highland barley dough. Compared with the 0% addition of composite gel, the highland barley noodles with 40% compound gel had good cooking quality and texture characteristics, and the cooking loss of highland barley noodles was reduced by 55.75%, the breakage rate was reduced by 76.67%, the hardness was increased by 58.09 N, and the sensory score was higher than that of the other noodles. In conclusion, the highland barley flour-zein gel network serves as a structural support mechanism in gluten-free highland barley doughs and significantly improves cooking quality in highland barley noodles.

Black highland barley, rich in phenolic compounds and β-glucans, is increasingly used in craft beer brewing, but the dynamic metabolic changes across its processing chain remain unclear. This study integrated GC×GC-TOF MS based flavoromics with UHPLC-QTRAP-MS based widely targeted metabolomics to track volatile and non-volatile metabolites from raw grain (K1) through germinated malt (K2) and roasted malt (K3) to finished beer (K4). A total of 256 volatile compounds and 615 non-volatile metabolites were identified. Alcohols and hydrocarbons dominated K1. Germination (K2) enriched aldehydes and reduced esters by 66%. Roasting (K3) generated Maillard reaction products, including 2,3,5-trimethylpyrazine (198.4-fold increase) and furfural (20.2-fold increase). Fermentation (K4) shifted the profile to ester dominance (40.95%), with isoamyl alcohol (ROAV = 71.59) and 2-undecanone (ROAV = 65.37) as the principal aroma contributors. Notably, 94.1% of phenolic and flavonoid compounds (168 of 184) exhibited higher abundance in finished beer than in raw grain. Their levels declined after roasting and then accumulated during fermentation. Cross-omics correlation indicated a strong association between furfural and its pentose phosphate precursor (ρ = 1.00, p < 0.001). These findings demonstrate that fermentation acts as the decisive metabolic turning point that simultaneously shapes the flavor profile and nutritional quality of black highland barley beer. The finished beer contained 250.45 mg GAE/L total phenolics and 97.91 mg RE/L total flavonoids, with ABTS and DPPH radical scavenging rates of 87.41% and 92.68%, respectively.

Fermentation improves cereal functionality, but the roles of microbial matrix modification and phase redistribution remain unclear. Black highland barley was fermented by Rhizopus oryzae solid-state fermentation (RO), R. oryzae-Lactiplantibacillus plantarum co-culture (RO + LP), and R. oryzae-Saccharomyces cerevisiae-L. plantarum sequential fermentation (RO-SC-LP), followed by phase separation where applicable. RO reduced starch from 53.24 to 25.38 g/100 g and increased reducing sugars to 310.92 mg/g DW, indicating fungal carbohydrate hydrolysis. RO-SC-LP promoted stronger staged substrate conversion, with 4.84 g/100 g residual starch in precipitate, 178.33 mg/g DW soluble protein in supernatant, and 940.35-1130.75 mg/100 g free amino acids. RO-SC-LP(S) showed the strongest antioxidant activity, with DPPH/ABTS IC50 values of 1.98/5.25 mg/mL and FRAP of 587.70 μmol Fe2+/L, whereas RO + LP showed stronger α-glucosidase inhibition (IC50 = 3.17 mg/mL). Metabolomics detected 2859 features across 24 classes, indicating that fermentation strategy and phase distribution jointly shaped metabolite partitioning and bioactivity.

Freshly fava beans (Vicia faba L.) are highly valued for their exceptional nutritional content, yet their market potential is limited due to a relatively short shelf life, primarily caused by high respiration rates. This study aims to probe the potential of electron beam irradiation in conjunction with modified atmosphere packaging as a method to elongate the shelf life of freshly fava beans. Following a period of trial and selection, the sample was ultimately irradiation with 2.0 kGy and stored in 0.03 mm PE MA packaging bag. Subsequently, the storage quality was evaluated at four-day intervals at 4 +/- 1 degrees C until the 20th day. The utilization of 2.0 kGy in the MAP system resulted in elevated levels of nutrients and antioxidants, concomitant with a reduction in the levels of deleterious substances, such as malondialdehyde (MDA). Furthermore, the 2.0 kGy treatment has been proven to bolster the capacity of 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2 '-Azinobis- (3-ethylbenzthiazoline-6sulphonate) (ABTS+) free radical scavenging, as well as the activities of peroxidase (POD), phenylalamine ammonia lyase (PAL), catalase (CAT) and superoxide dismutase (SOD). Concurrently, it has been validated to decline lipoxygenase (LOX) and polyphenol oxidase (PPO) activities, while sustaining the structural integrity of the samples during storage. The findings suggest that the integration of EBI and MAP could be an efficacious method for preserving freshly fava beans.

This study optimized ultrasound-assisted extraction (UAE) for faba bean protein (FBP) and evaluated its gelation potential. Three types of protein gels (acid-, salt-and enzyme-induced) were prepared, and the physicochemical properties, structures and gel characteristics of ultrasound-assisted extracted faba bean protein (UAE-FBP) were discussed. The results showed that the optimal extraction parameters were a material-liquid ratio of 1:10, and an ultrasound power of 500 W for 30 min. Compared to the alkaline-extracted faba bean protein (AE-FBP), the protein purity, ash content and fat content of UAE-FBP showed no significant differences, while the protein particle size and turbidity were significantly reduced. Furthermore, UAE-FBP showed a significant increase in beta-sheet content and surface hydrophobicity by 4.82% and 53.87%, respectively, while particle size, turbidity, and beta-turn content were significantly decreased. Compared to AE-FBP gel, the enzyme-induced and acid-induced protein gels of UAE-FBP exhibit significantly increased gel strength, water-holding capacity, and gel quality, while presenting higher apparent viscosity, storage modulus (G '), and loss modulus (G ''). In conclusion, the ultrasonic extraction process has a relatively high protein extraction rate, and UAE-FBP is more suitable for processing into transglutaminase (TG)-induced gels, providing a novel strategy and valuable insights for the utilization of FBP.

This study aimed to assess the primary phenolic groups in black highland barley (BHB) polyphenols that exhibit in vitro antioxidant and hypoglycemic activities, providing guidance for their effective utilization. BHB polyphenolic extracts were fractionated using petroleum ether, ethyl acetate, n-butanol, and water, with each fraction analyzed for phenolic and flavonoid content, polyphenolic composition, DPPH· and ABTS+· radical scavenging activity, FRAP reducing ability, and inhibitory effects on α-amylase and α-glucosidase. Among these, the n-butanol fraction demonstrated the highest total phenolic (2047.42 μg/g), total flavonoid (161.73 µg/g), and total anthocyanin content (1.85 µg/g), along with the strongest antioxidant capacity. The ethyl acetate fraction excelled in inhibiting α-amylase (IC50 = 60.38 mg/mL) and α-glucosidase (IC50 = 9.83 mg/mL), followed by the n-butanol fraction. Additionally, the water fraction also displayed relatively high antioxidant properties. A total of 273 phenolic compounds were qualitatively identified, with flavonoids (171 compounds) as the predominant group. Ethyl acetate was more effective in enriching flavonoids, while water preferentially enriched phenols. Catechin was the most abundant compound across organic fractions (0.668–258.017 μg/g), while benzoic acid was predominant in the water fraction (0.394 μg/g). A clear correlation was noted between major polyphenolic compounds and in vitro bioactivities, notably chlorogenic acid, diosmin, kaempferol-3-O-rutinoside, epicatechin, and diosmetin. Overall, the n-butanol fraction, rich in bioactive polyphenols, has a predominant advantage in exerting both antioxidant and hypoglycemic activities in vitro, whereas the ethyl acetate and water fractions are advantageous in hypoglycemic and antioxidant activities, respectively.

[Objective]To improve the polyphenol utilization and antioxidant activity of black highland barley.[Methods]Black highland barley was treated using ultrasonic treatment(UT),microwave treatment(MT),and ultraviolet irradiation treatment(UVT).The differences in basic nutritional components,phenolic content,phenolic composition,and antioxidant activity were comparatively analyzed.[Results]Compared with the untreated group,the fat content of black highland barley significantly increased(P<0.05)after all three treatments,while the fiber content significantly decreased(P<0.05).The total phenolic and total flavonoid content were significantly increased(P<0.05)by all three treatments,reaching 1.03～1.19 times and 1.24～1.46 times those of the untreated group,respectively.Among them,UT significantly enhanced polyphenol content in black highland barley,increasing total phenolics and total flavonoids by 18.72%and 46.22%,respectively.UVT mainly increased hydroxycinnamic acids and flavonols,UT primarily increased flavonoids and flavanols,while MT mainly increased hydroxybenzoic acids.The antioxidant potency composite index(APC)of black highland barley treated by the three methods ranked as follows:UT(99.94%)>UVT(93.35%)>MT(82.91%)>CK(74.10%).There was a strong correlation between phenolic compounds and antioxidant activity.[Conclusion]UT resulted in the highest phenolic content and antioxidant activity in black highland barley.

This study comprehensively assessed the effects of ten highland barley varieties on the quality and digestibility of noodles. The characteristics of highland barley flour, including proximate composition, pasting properties, and dough mixing behavior, were analyzed. The quality of the resulting noodles was evaluated through cooking and textural property analysis. The digestion characteristics of the noodles were determined to evaluate the starch hydrolysis rate and glycemic index (GI). Additionally, a correlation analysis was conducted among the proximate composition of highland barley flour, the characteristics of flour, and the quality of noodles. The results demonstrate that Chaiqing 1 exhibited superior performance in terms of flour quality and noodle texture compared to other varieties. The noodles produced from this variety possessed an outstanding texture, with moderate hardness and excellent elasticity. Additionally, its noodles also exhibited superior cooking resistance and low cooking loss. Nutritionally, the moderate estimated glycemic index (eGI) and high resistant starch (RS) content of Chaiqing 1 were beneficial for intestinal health. Ximalaya 22 showed good processing performance but slightly inferior texture, whereas Kunlun 14 had a high dietary fiber content, which resulted in noodles prone to breaking. Through a comprehensive variety comparison and screening, Chaiqing 1 emerged as the preferred choice for producing high-quality highland barley noodles. Furthermore, correlation analysis revealed that dietary fiber was significantly and positively correlated with water absorption, stability time (ST), and hardness (p < 0.01). Amylose content was associated with peak temperature and breakdown viscosity. This study provides valuable insights into the selection of highland barley varieties for noodle production.

To elucidate the relationship between sensory attributes, physicochemical and nutritional properties, and the gelation behavior of proteins from different faba bean (Vicia faba L.) varieties and clarify the underlying structural differences in protein composition, twenty representative varieties were selected as raw materials. The sensory qualities, physicochemical characteristics, nutritional composition, and functional properties of whole-bean powders and isolated proteins were comprehensively evaluated. The gelation properties of faba bean protein (FBP) were systematically analyzed. Correlation analysis, stepwise regression, and path analysis were employed to screen key evaluation indicators and establish quality assessment criteria for identifying varieties suitable for gel-type FBP processing. Significant differences in gelation behavior were observed among the varieties under identical conditions. Four varieties, including Qingcan30, demonstrated excellent gel-forming ability, five exhibited moderate suitability, and the remaining eleven were deemed unsuitable for gel-type FBP applications. A structural comparison between the highest-scoring variety (Qingcan30) and the lowest (Y1) revealed that Qingcan30 had higher levels of sulfhydryl groups, disulfide bonds, beta-sheet content, surface hydrophobicity, and zeta potential. These findings provide a theoretical basis for the selection and breeding of faba bean varieties optimized for protein gel formation, offering practical guidance for the processing and application of gel-type FBP products.

The absence of viscoelastic gluten networks poses significant challenges in developing highland barley dough products. Inspired by the structural advantages of interpenetrating polymer networks, this study investigated the rheological behavior, thermal properties, microstructural evolution, and intermolecular interactions of microwave-induced starch-zein composite gels, as well as their structural support effects on gluten-free highland barley dough. The results demonstrated that increasing zein content (0-40 %) enhanced the viscoelasticity and deformation resistance of composite gels, with gel strength showing a 106.5 % improvement at 40 % zein incorporation compared to the control. Microstructural analysis confirmed that mutual interpenetration between starch and zein matrices through molecular entanglement, forming a stronger three-dimensional composite gel network structure. Molecular dynamics simulation indicated that hydrogen bonding dominated the starch-zein interactions, accounting for the enhanced thermal stability of the composite gel system. Dough structural characteristics demonstrated that the starch-zein composite gel network tightly integrated with highland barley flour, effectively transferring its viscoelasticity and extensibility to the gluten-free dough, thereby improving the dough's resistance to external forces. This study confirmed that starch-zein composite gel networks could serve as structural support for gluten-free highland barley dough, providing theoretical support for developing highland barley products.

Most of the phenolic compounds in black highland barley (BHB) exist in complex, insoluble bound forms with low bioavailability. Various food processing methods, including fermentation, have been traditionally used to enhance bioaccessibility and improve the functional properties of food products. This study aimed to investigate the alterations and relationships between the content and composition of phenolic compounds in different forms, hydrolytic enzyme activities, and in vitro antioxidant activities during solid-state fermentation (SSF) of BHB by Bacillus subtilis. The results revealed a significant increase in total phenolic content (TPC) and total flavonoid content (TFC) during fermentation, particularly in the free phenolic content. The composition of phenolic compounds in both free and bound fractions of BHB was altered by fermentation. The o-coumaric acid (13.23 mg/100 g), 2,4-dihydroxybenzoic acid (267.43 mg/100 g) and tectorigenin (64.37 mg/100 g) were released in the free fraction after fermentation. The bound polyphenol content showed strong correlations with cellulase, β-glucosidase, and protease activities, while free o-coumaric acid and free p-hydroxybenzaldehyde showed strong correlations with α-amylase. The antioxidant activities of phenolics in fermented BHB were significantly higher than in unfermented BHB, with free phenolic content positively correlated with antioxidant capacity (p < 0.05). Among the free phenolics, protocatechuic acid, gallic acid, and 2,4-dihydroxybenzoic acid were the main contributors to FRAP and ABTS+• scavenging abilities, while vanillic acid and ferulic acid in the free fraction were the primary contributors to DPPH• scavenging. This study highlights the potential for producing fermented BHB as a functional ingredient with enhanced bioactivity for health promotion.

Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked HB. The key volatile flavor components were identified using Gas Chromatography–Ion Mobility Spectroscopy (GC-IMS) combined with relative odor activity value (ROAV) analysis. The results indicated that the highland barley raw materials of Kunlun 15 (M5), Kunlun 14 (M9), Chaiqing 1 (M13) and Kunlun 14 (M14), and Chaiqing 1 (M20) and Kunlun 15 (M21) showed superior cooking quality, texture, and sensory scores. A total of 44 volatile flavor compounds were identified, including 16 aldehydes, 10 alcohols, 9 ketones, 7 esters, 1 acid, and 1 furan. Among these, 13 aldehydes, 4 alcohols, 4 ketones, 7 esters, and 1 furan were found across different cooked HB samples. Notably, ethyl, ethyl 2-methylbutanoate dimer, 2-methylbutanoic acid methyl ester, 2-butanone, 1-octen-3-ol, 1-pentanol dimer, and 2-pentyl furan contributed more significantly to the overall volatile profile. Cluster analysis combining principal component analysis revealed that Kunlun 16 (M16), Kunlun 17 (M17), Kunlun 14 (M18), Kunlun 15 (M19), as well as Chaiqing 1 (M20) and Kunlun 15 (M21), were the most suitable raw materials for cooking due to their better cooking quality, sensory attributes, and flavors, followed by Kunlun 15 (M10) and Kunlun 18 (M12), and Chaiqing 1 (M13) and Kunlun 14 (M14). These findings could help us identify specific HB varieties in corresponding regions with advantages, thus providing a theoretical basis for cooking HB.

To determine the optimal degree of milling (DOM) for processing highland barley rice (HBR), a comprehensive assessment of the nutritional composition, polyphenol content, antioxidant capacity, edible quality, and aroma compounds was conducted in 10 cooked HBR with varying DOM. Gas chromatography-ion mobility spectroscopy (GC-IMS) and relative odor activity value (ROAV) analysis were employed to identify the key volatile flavor compounds in cooked HBR. The results demonstrated that an increase in DOM led to a decrease in protein, fat, fiber, ash, total phenol, total flavonoid contents, and antioxidant activity of the cooked HBR. Conversely, total starch and β-glucan exhibited an increasing trend. The cooked HBR achieved its optimal overall sensory quality when the milling mass loss rate reached 14.54%. Additionally, 35 aroma substances in different cooked HBR samples were identified, including alcohols, aldehydes, ketones, and esters. Out of these compounds, 14 were deemed key volatile flavor compounds with a ROAV ≥1, and 7 compounds significantly contributed to the flavor differences among the samples. A comprehensive analysis found that a DOM of 14.54% was more suitable for preserving the nutritional function and improving the flavor characteristics of cooked HBR. This study offers valuable theoretical support for the development of HBR products.

The objective of this study was to assess the differences in the quality of fried potato fries across various potato varieties(lines)in Qinghai Province,as well as to identify suitable potato varieties(lines)for the production of fried potato fries.Twenty-one representative potato varieties(lines)were selected as raw materials for the production of fried potato fries,and then their fundamental nutritional attributes and quality characteristics were evaluated.The suitability of the fried potato fries was assessed using principal component analysis,correlation analysis,and iterative clustering.The results revealed considerable differences in the nutritional indicators among different potato varieties(lines)in Qinghai Province.Principal component analysis identified five principal components,which accounted for 86.43%of the cumulative variance contribution rate.Leveraging the comprehensive scores from iterative clustering,three suitable potato varieties(lines)for processing fried potato fries were identified,namely,Qingshu 15,Qingshu 14,and Qing 11-2-9.Evaluation of their palatability characteristics demonstrated that the fried potato fries exhibited a crispy exterior and tender interior texture(sensory score of 62～73),favorable chewiness(52～53),and bright color(a* value of 4.0～6.5),aligning with practical applications.The results achieved efficient utilization of potato processing in Qinghai Province,which could meet consumer demand,and provided a theoretical basis for potato quality improvement and special variety breeding.

Objective:Based on transcriptome sequencing analysis,the effect of grape seed procyanidins on HepG2 cell genes and related functions was identified.The key genes and metabolic pathways involved in the treatment of HepG2 cells with procyanidins were confirmed.Methods:Through transcriptome sequencing,screening differential genes,gene functional annotation and enrichment analysis of the KEGG pathway,transcriptome studies were conducted on grape proanthocyanidin-treated cells.Results:After treating HepG2 cells with grape anthocyanins,the main biological processes enriched are cellular processes,metabolic processes,biological regulatory processes,immune system processes,reproductive regulation,and growth regulation.Research has found that 12 key differentially expressed genes in cell apoptosis are associated with TNF,p53,MAPK,PI3K-Akt and NF-κB signaling pathway is closely related.Conclusion:Cell apoptosis is closely related to the TNF signaling pathway,p53 signaling pathway,PI3K/Akt signaling pathway,NF-κB signaling pathway and MAPK signaling pathway.