Biodegradable protein-based films are being explored as alternatives to conventional packaging materials, yet many naturally derived proteins remain insufficiently studied for film applications. In this work, ferritin extracted from sturgeon liver was investigated as a previously unexplored structural protein component in chitosan-based composite films and compared with whey protein-chitosan films prepared under similar solvent-casting conditions. Ferritin incorporation improved tensile strength (4.91 f 2.22 MPa) and Young's modulus (9.04 f 1.87 MPa) while maintaining high elongation at break. ATR-FTIR analysis suggested enhanced intermolecular interactions, and thermogravimetric analysis indicated improved thermal resistance. SEM further showed a heterogeneous surface with microvoid-containing yet largely continuous cross-sections, consistent with enhanced stiffness and interfacial hydrophilicity (contact angle: 28.21 f 9.83 degrees). Barrier performance showed no significant differences in intrinsic permeability, with comparable WVP (1.38 f 0.18 & times; 10-13 kg m & sdot;m-2 & sdot;s-1 & sdot;Pa-1) and OP (1.95 f 0.50 & times; 10-14 kg m & sdot;m-2 & sdot;s-1 & sdot;Pa-1). Antimicrobial assays indicated chitosan dominated inhibition against E. coli and S. aureus, with time-dependent responses more evident for E. coli. Ferritin-containing films also showed weaker heat-sealing behavior, indicating that further formulation refinement is needed. Overall, the results provide an initial basis for understanding the film-forming characteristics of sturgeon-liver ferritin in chitosan-based systems.

Anthocyanin stability substantially determines the postharvest storage quality of red Huajiao (Zanthoxylum bungeanum Maxim.). Herein, the composition of red Huajiao anthocyanins (RHAs) was characterized, and the copigmentation performance of seven phenolic compounds with RHAs was comparatively evaluated, together with verifying their practical efficacy in maintaining the overall quality of red Huajiao during frozen storage. UPLC-Q-TOF-MS/MS analysis identified ten anthocyanin monomers in RHAs, among which delphinidin-3,5-diglucoside (D3,5G, 28.23%), and delphinidin-3-O-glucoside (D3G, 14.86%) were verified as the predominant monomers. Naringin (NA) exhibited an optimal copigmentation effect, achieving a maximum color enhancement rate of 19.46% at a 1:40 molar ratio and a pH of 3.0 at 20 °C, while thermodynamic tests verified the excellent stability of the naringin-RHA complex. The copigmentation interactions between RHAs and copigments were largely attributed to hydrogen bonds, π-π stacking, and alkyl hydrophobic interactions. Considering practical application cost and flavor compatibility, chlorogenic acid (CGA) was selected as the preferred alternative copigment. Frozen storage tests suggested that soaking pretreatment with 10 mmol/L CGA effectively delayed color fading and maintained the integrity of the oil gland and the good sensory quality and color attributes of red Hujiao, with no adverse impacts on its inherent flavor and numbing components. Collectively, phenolic-mediated intermolecular copigmentation represents an efficient technical means for stabilizing color and maintaining the commercial quality of postharvest red Huajiao during frozen storage.

This study aimed to prepare chayote tuber starch (CTS)-zein composite nanoparticles (CZCPs) to stabilize Pickering emulsions for encapsulation of Zanthoxylum bungeanum Maxim. essential oil (ZBEO). The optimized CZCPs were obtained with a 5:5 CTS/Zein ratio at pH 10 using the normal dropwise method. The analysis of DSC, XRD, and FTIR revealed incorporation of zein improved the wettability of CTS via hydrogen bonding, electrostatic and hydrophobic interactions. The obtained Pickering emulsion formulated with 12.0 % CZCPs and an oil fraction of 0.5 displayed a higher ZBEO encapsulation efficiency of 95.22 %. The analysis of stability revealed the Pickering emulsion exhibited excellent storage stability over 30 days, good thermal stability (30-90 degrees C), and salt stability (100-500 mM). No significant changes (P > 0.05) in PSD were found across all treatment conditions. Furthermore, the prepared Pickering emulsion effectively delayed rapid release of ZBEO, with cumulative release rates of 76.18 % and 66.38 % after 24-h storage at 25 degrees C and 4 degrees C, respectively. Collectively, the prepared CZCPs could serve as a potential solid stabilizer for ZBEO Pickering emulsions.

Traditional paocai is a representative Chinese fermented vegetable that is typically produced through successive fermentation cycles. However, the mechanisms underlying flavor differences between paocai fermented in fresh and aged brine during continuous fermentation remain unclear, particularly the dynamic coupling among environmental variation, active microbial communities, and flavor development across fermentation rounds. Here, comprehensive two-dimensional gas chromatography-mass spectrometry and metatranscriptomic analyses were integrated with nonlinear modeling, machine learning, and time-decay relationship analysis to investigate physicochemical evolution, microbial succession, and flavor formation during continuous fermentation of traditional paocai. The results showed that pH, organic acids, and microbial diversity exhibited pronounced nonlinear dynamics across 11 successive fermentation rounds. Random forest analysis identified Phenylethyl alcohol, Hexadecanoic acid, ethyl ester, and Tetradecanoic acid, ethyl ester as key volatile compounds discriminating fermentation rounds. Lactiplantibacillus plantarum and Lactobacillus japonicus were identified as core microorganisms throughout continuous fermentation, while microbial community structures progressively diverged from their initial states, consistent with a significant time-decay relationship. Multi-omics integration using O2PLS further revealed tight and complex cross-omics associations between active microbial taxa and volatile flavor compounds, enabling reconstruction of key flavor-related metabolic pathways during successive fermentation rounds of Sichuan paocai. Comparative metatranscriptomic analyses between fresh and aged paocai clarified the metabolic basis underlying flavor differentiation at later fermentation stages. Overall, this study elucidates flavor evolution in paocai under continuous round fermentation from microbial ecological and metabolic perspectives, providing a theoretical basis for flavor regulation and quality stabilization in traditional fermented foods.

Novel oleogels were prepared using Zanthoxylum bungeanum oil structured by binary blends of white beeswax (BW) and carnauba wax (CBW). The impact of the wax ratio on the physicochemical properties of the oleogels was investigated across five formulations. Evaluations focused on the gel structural strength under different wax ratios and the retention of characteristic flavor volatiles during storage. Two waxes could self-assemble into a dense at an appropriate ratio. The system with a 1:1 mass ratio demonstrated superior storage stability and a controlled, sustained flavor release profile. Despite a slight initial increase in peroxide value due to thermal processing, the oleogels exhibited significantly improved oxidative stability during prolonged storage. OPLS-DA identified myrcene, trans-2-decenal and trans-2,4-decadienal as key discriminants, and B2CB2 can effectively mitigate the loss of myrcene and reduce the generation of aldehydes, thus exerting a favorable effect on maintaining the native flavor profile of Zanthoxylum bungeanum oil.

A Novel bioactive food packaging film was prepared from non-grain sourced loquat seed starch (LSS) incorporated with resveratrol-loaded nanoparticles (NRs) based on a zein/pectin core-shell system, where the NRs were prepared using the anti-solvent method. The chemical constitution of the LSS was analyzed. The film was characterized by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). The physical, optical, and antioxidant properties of the films were also identified. The results showed that incorporating NRs into the films significantly increased antioxidation activity, although simultaneously decreasing light transmission, water content, and elongation at break properties. Furthermore, NRs (15 %) facilitated strong hydrogen bonding interactions with the LSS matrix, improving the barrier properties and tensile strength. The resveratrol release behavior of the composite films in ethanol solutions (10 % and 95 % in water, v/v) as a food simulant was also investigated. The LSS/NRs composite film is effective in delaying unwanted oxidation during the storage of soybean oil. In conclusion, LSS could be applied as a good film-forming matrix, and LSS films containing NRs exhibit excellent physical properties and antioxidant activity, making them ideal for convenience foods containing a grease mixture of spices and grease-class packaging.

This study hypothesized that specific moisture migration patterns during the dehydration-rehydration processes are intrinsically linked to the flavor profile evolution of green Sichuan pepper (Zanthoxylum armatum DC.). To test this, the study systematically evaluated the impacts of three dehydration methods - conveyor belt (WD), parallel-flow (PD), and natural drying (ZD) - and subsequent rehydration on the flavor profile, employing low-field nuclear magnetic resonance (LF-NMR) to elucidate water mobility. Findings revealed that all treatments significantly reduced L⁎, a⁎, and b⁎ values compared to fresh samples (P < 0.05). Moisture content significantly dropped during dehydration (P < 0.05) and increased during rehydration (P < 0.05), with rehydrated samples (P60, Z60, W60) achieving moisture content (60.65 % - 61.69 %) closely resembling fresh samples. Total numbing substances content increased post-treatment, with dehydrated samples ranking natural drying for 6 days (Z6) > parallel-flow drying for 10 h (P10) > conveyor belt drying for 13 h (W13) and rehydrated samples ranking P60 > Z60 > W60. A total of 161 volatile aroma compounds were identified by GC-MS, comprising 22 shared and 139 unique compounds, accounting for the distinct aroma profiles across samples. The P10 dehydrated sample exhibited remarkable aroma similarity to fresh material. LF-NMR revealed progressive leftward T2 peak migration during dehydration, while rehydration induced initial rightward shifts followed by leftward trends. MRI visualization confirmed superior water distribution uniformity in P60 rehydrated samples. Strong correlations (P < 0.01) were established among color parameters (a⁎), moisture content, volatile oils, and numbing compounds. Principal component analysis demonstrated parallel-flow dehydration (PD) as the optimal method for flavor preservation. These results confirm our initial hypothesis, establishing critical structure-function relationships between water dynamics and flavor evolution in Z. armatum during dehydration-rehydration processes, and provide a theoretical foundation for optimizing industrial processing protocols.

Ferritin is a ubiquitous cage-shaped protein found in living organisms. Beyond its fundamental role in iron homeostasis, ferritin demonstrates growing application value in food engineering, nanocarrier systems, and biomedicine, owing to its unique self-assembly properties, exceptional stability, and biocompatibility. This review systematically summarizes the core structural features and physicochemical properties of ferritin, with a particular focus on its applications across three major domains. In food engineering, ferritin acts as both a carrier for bioactive compounds and a highly efficient, low-irritant iron fortificant, significantly enhancing nutrient stability, solubility, and bioavailability, thereby extending food shelf life. In the nanocarrier field, its nanocage structure provides an ideal platform for constructing nutrient and drug delivery systems, enabling targeted transport and controlled release. In biomedicine, ferritin is utilized in tumor imaging, targeted therapy, and inflammation biomarker detection. Using sturgeon liver ferritin as a specific example, this review details its unique advantages derived from its source, such as distinctive structure, enhanced stability, and application potential. Furthermore, the review identifies key challenges in ferritin research, including structural variability, digestive stability, and long-term safety concerns. It also outlines future research directions, highlighting the immense potential of ferritin in addressing critical challenges like fresh-cut food preservation. With advancing technology and multidisciplinary integration, ferritin is poised to become a powerful interdisciplinary tool.

The present study sought to explore the digestion and fermentation properties of chayote pectin (CP) and its impact on human gut microbiota through simulated digestion and fecal fermentation. Results revealed that the digestibility of CP in saliva, saliva-gastric liquid, and saliva-gastrointestinal digestion was 1.33 %, 4.61 %, and 11.98 %, respectively. Significant changes in the physicochemical properties of CP were observed during the simulated digestion process, such as total uronic acid, total protein, total phenols, reducing sugar, and molecular weight (Mw). The reducing sugar increased from 1.27 x 10- 2 mg/mL to 140.16 x 10- 2 mg/mL, and the Mw decreased from 4.00 x 105 Da to 3.64 x 105 Da. The Mw was reduced, which was primarily due to aggregate disruption during saliva digestion. However, during saliva-gastric and saliva-gastrointestinal digestions, the Mw was reduced due to aggregate disruption and glycosidic bond cleavage. The results indicate that CP was partially degraded during in vitro digestion. In addition, CP retained its antioxidant activity, binding capacity, and prebiotic activity during digestion. Additionally, the relative abundance of Bacteroides, Klebsiella, and Bifidobacterium exhibited a substantial increase, suggesting that the saliva-gastrointestinal digested sample of CP (CP-I) could alter the composition and abundance of human gut microbiota. Moreover, CP-I could promote the production of SCFAs during fermentation for 48 h. Especially, acetic acid increased from 44.45 to 1029.53 mu g/mL. The results indicate that CP-I was utilized by human gut microbiota. Overall, the results can provide valuable scientific basis for CP as a functional food ingredient in the future.

Sichuan Paocai is a representative traditional fermented vegetable in China, which is deeply embedded in local geographical and cultural heritage. However, regional differences in product characteristics remain poorly understood. In this study, the physicochemical properties, volatile compounds, and microbial communities of Paocai from seven production regions in Sichuan (named FB, AB, BZ, CD, DZ, MY, and YS) were systematically investigated. Parameters including pH, salinity, nitrite, organic acids, and color were determined, while volatile profiles were analyzed using an electronic nose and comprehensive two-dimensional gas chromatography–mass spectrometry. A total of 294 volatile compounds were identified, with alcohols, esters, and isothiocyanates emerging as the major contributors to flavor differentiation. UMAP and OPLS-DA analyses revealed distinct regional clustering, which was consistent with electronic nose profiling, and 111 volatile compounds were identified as key aroma markers. Microbial diversity was assessed using 16S rRNA gene sequencing, demonstrating that Lactobacillus, Lentilactobacillus, Pediococcus, and Weissella were the dominant taxa, although the richness varied significantly across regions. An LEfSe analysis further identified region-specific biomarkers, including Pediococcus, Lactococcus, and Leuconostoc in FB; Lactobacillus in AB; Pediococcus ethanolidurans in BZ; Levilactobacillus in DZ; Lentilactobacillus in MY; and a more diverse microbiota in MS. A correlation analysis highlighted the pivotal roles of distinct microbial groups in shaping and transforming flavor compounds across different regions. Overall, these findings provide scientific guidance for the development of high-quality, region-specific products and contribute to the protection, branding, and market competitiveness of geographically indicated foods.

Zanthoxylum armatum DC. leaves, known for their numbing and fragrant flavor similar to the fruits, are frequently incinerated, causing environmental pollution and resource waste. In this study, the composition of Z. armatum leaf essential oil (ZLEO) was identified, and the value of ZLEO for use in flavor seasoning oils was explored. Furthermore, gas chromatography-mass spectrometry (GC-MS), electronic nose and multivariate statistical analysis methods were used to analyze the aroma substances in Z. armatum flavor oils (ZFOs). The results showed that 67 compounds were identified in ZLEO, and 18 key aroma substances with odor activity values (> 1) were screened out in ZFOs. Six key aroma substances were screened out by partial least squares-discriminant analysis combined with the variable importance in projection values (> 1) from the ZFOs. Our results provide a scientific basis for the rational utilization of Z. armatum leaf resources, and offer novel ideas for the development of the Z. armatum oil (ZO) products.

In this study, cellulose nanocrystals (CNCs) stabilized clove essential oil (CEO) Pickering emulsions (PE) were utilized to activate polysaccharide films based on pectin (PEC) and konjac glucomannan (KGM). Effects of emulsion dosage (0-15 wt%) on structural, physical and functional properties of the composite films were systematically investigated. Additionally, the application of film coating on grape preservation was explored. Results showed that CNCs stabilized CEO loaded PE (CCPE) exhibited an average size of 674.7 nm and demonstrated excellent physical stability. The results obtained from rheological and FTIR analyses suggest the potential existence of hydrogen bond interactions among the components of the film. SEM observation revealed the good dispersivity of CCPE within the PEC/KGM matrix at an appropriate amount. Overall, compared with control film, the incorporation of CCPE not only improved mechanical and water barrier properties, but also enhanced antimicrobial activities of the PEC/KGM films. Composite film containing 10 wt% CCPE was found to have a highest tensile strength of 23.58 MPa and a lowest water vapor permeability of 1.05 x 10-10 g/m & sdot;s & sdot;Pa, along with significant inhibition zone diameters of 38.77 mm and 29.03 mm respectively against S. aureus and E. coli. Notably, CCPE could further slow down the release rate of CEO from composite films as confirmed by the controlled release experiments. When applied to grape preservation, the film coating with 10 wt% CCPE was found to potentially delay postharvest grape senescence and maintain quality attributes during a 15-day storage period at 25 degrees C.

Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia [...]

Despite significant evidence on the anti-diabetic effect of chayote fruit and phenolic compounds, research on the mechanism of chayote (Sechium edule) pectin (CP) regulating blood glucose in type 2 diabetes mellitus (T2DM) is scarce. Therefore, this study aims to explore the potential mechanisms by which CP modulates blood glucose levels through an 8-week administration in db/db mice. The results showed that the CP treatment in db/db mice resulted in an elevation in glucagon-like peptide (GLP-1) secretion, an increase in hepatic glycogen storage, and a decrease in homeostasis model assessment-insulin resistance (HOMA-IR). Western blotting results showed that CP intervention significantly upregulated the expression of phosphatidylinositol 3 kinase (PI3K), phosphorylated protein kinase B (P-AKT) and downregulated the expression of fork-head transcription factor O1(FoxO1), glucose-6-phosphatase (G6Pase) and phosphoenolpyruvate carboxykinase (PEPCK). Moreover, CP effectively upregulated the protein expression of hepatic G protein-coupled receptor 43 (GPR43) and phosphorylated adenosine 5'-monophosphate (AMP)-activated protein kinase (P-AMPK). Furthermore, CP rearranged the gut microbiota structure by increasing beneficial bacteria (unclassified_Ruminococcaceae, Muribaculaceae, Alloprevotella, Rikenella, and Parabacteroides) and reducing the Firmicutes/Bacteroidetes ratio. Additionally, CP improved the gut barrier by increasing the number and area of goblet cells and significantly upregulating the expression of Claudin-1 and Mucin-2. Overall, these findings suggest that CP regulated blood glucose by activating the gut-liver axis signaling pathway: gut microbiota/ SCFAs/ GLP-1, PI3K/AKT/FoxO1, and GPR43/AMPK/FoxO1. This study provides a scientific basis for the development and application of pectin-based functional foods.

Microalgae are anticipated to be one of the most promising sources of new foods in addressing both current and long-term food security challenges. This study focuses on Chlamydomonas reinhardtii as the subject of research. We compared the effects of alkaline extraction (AE) and ultrasound-assisted enzymatic extraction (UAEE) on the extraction of C. reinhardtii proteins (CRP), examining their structural and functional properties. AE achieved a protein extraction rate of 41.24 % f 0.18 % with a purity of 71.18 % f 0.36 %, while UAEE yielded a slightly higher extraction rate of 48.92 % f 0.3 % but with lower purity at 28.57 % f 0.81 %. AE-CRP displayed a broader variety of protein subunits and a complete amino acid profile, with an amino acid content of 578.78 f 0.10 mg/g. Both methods produced CRP with low bulk density and a porous, lamellar-like structure. However, AE-CRP outperformed UAEE-CRP, as well as commercially available whey proteins (WP) and soy protein isolates (SPI), in solubility, water absorption, oil absorption, foaming ability, and emulsification. AE-CRP's superiority stems from its predominantly disordered and flexible structure, a higher proportion of beta-turns in its secondary structure, and greater fluorescence intensity, which better preserves the natural configuration of CRP. While UAEE enhances mass transfer and extraction efficiency, it disrupts protein cross-linking, resulting in increased rigidity and exposed hydrophobic sites in UAEE-CRP. Consequently, AE-CRP outperforms UAEE-CRP in various functional properties, highlighting its potential as a novel commercial alternative protein source.

In this study, we developed two novel electrochemical sensors for the detection of hydroxy-alpha-sanshool (H alpha SS) and hydroxy-(alpha+(3)-sanshool (H(alpha+(3)SS), based on the molecularly imprinted AuNPs/Fe-MOF polymer composites films. The imprinted films were facilely constructed via in situ electrodeposition of gold nanoparticles (AuNPs) on the Fe-MOF coatings, followed by a simple electrochemical polymerization process. The AuNPs/FeMOF composites not only enhanced the electroactive surface areas but also improved the conductivity and the stability of the polymerized films. Under optimal conditions, the H alpha SS sensor demonstrated excellent performance, with a detection range of 1-120 mu M and a detection limit of 0.206 mu M. The sensor for H(alpha+(3)SS, reported for the first time, exhibited a broad linear range of 0.11-132 mu M and accurately detected total H alpha SS and H(3SS, achieving a detection limit of 0.072 mu M. Both sensors performed effectively in the detection of H alpha SS or H(alpha+(3)SS in Zanthoxylum bungeanum Maxim. and its products. The two developed sensors significantly outperform other previously reported sanshool sensors and show previously potential for applications in the Zanthoxylum industry.

Aiming to address the technical bottlenecks associated with the prolonged duration and low efficiency of traditional natural aging processes for fruit wine, this study innovatively introduces low-voltage alternating electric field (LVEF) aging technology. The objective is to overcome the temporal limitations inherent in traditional methods, thereby enhancing the quality of mulberry wine. The effects of LVEF treatments on the quality of mulberry wine were systematically assessed through a comparative experimental design involving a control group (CK, 5-35 d) and an LVEF-treated group (5-35 d). The results indicate that the antioxidant activity of all LVEF groups was significantly higher than that of the CK groups (p < 0.05). Additionally, GC-MS coupled with OPLS-DA model analyses confirmed that LVEF treatments significantly increased both the content and diversity of volatile organic compounds in the mulberry wine. Notably, L-2-methylbutanol, 1-pentanol, isoacetate butyl ester, ethyl propionate, ethyl acetate and 2,3-pentanedione were identified as the 24 key differentiating compounds between the LVEF and CK groups. Furthermore, compared to the control group, three compounds-2,3-pentanedione, Ethyl stearate and beta-violetone-were uniquely identified in the LVEF treatments, further enhancing the aromatic complexity of mulberry wine. Sensory analyses indicated that all LVEFtreated mulberry wines exhibited superior sensory characteristics compared to the CK group. Overall, this study demonstrates that LVEF treatment can enhance the quality of mulberry wine while promoting the dissolution of aromatic compounds, demonstrating potential for LVEF technology in fruit wine industry.

In vegetable fermentation, pellicle is a common quality deterioration phenomenon. This study investigates the characteristics of glucose, organic acids, amino acids, and biogenic amines during the pellicle occurrence and disappearance of paocai. The results revealed a slight increase in pH of the fermentation system after pellicle occurred, and glucose was the main carbohydrate that microbial activity primary relied on. The microorganisms responsible for pellicle formation consumed organic acids in brine, but the lactic acid in paocai gradually increased and exceeded 25 mg/g. The appearance of pellicle caused a decrease in total free amino acids from 200.390 mg/100 g to 172.079 when pellicle occurred, whereas its impact on biogenic amines was not apparent. Through Kyoto Encyclopedia of Genes and Genomes pathway enrichment of metagenomics sequencing data, screening, and sorting of the key enzymes involved in organic acid metabolism, it was observed that the composition and species of the key microorganisms capable of metabolizing organic acids were more abundant before the appearance of pellicle. When pellicle occurred, lactic acid may be metabolized by Lactobacillus plantarum; in contrast, Lactobacillus and Pichia were associated with citric acid metabolism, and Lactobacillus, Pichia, Saccharomycodes, and Kazachstania were linked to malic acid metabolism. Moreover, Prevotella, Kazachstania, Lactobacillus, Vibrio, and Siphonobacter were implicated in succinic acid metabolism. Additionally, the production of tartaric acid and oxalic acid in paocai and brine resulted from abiotic effects. This knowledge offers a theoretical basis for precise control of paocai fermentation process.

This study aimed to develop Pickering emulsions for the encapsulation of Zanthoxylum bungeanum essential oil (ZBEO) using potato protein-chitosan composite nanoparticles (PCCNs). The sustained release properties of ZBEO, antifungal efficacy, and preservation effects of formulated ZBEO-Pickering emulsions (ZBEO-PEs) on mandarins were evaluated. Particle size, zeta potential, emulsifying activity (EAI), and emulsifying stability (ESI) analysis showed that PCCNs prepared with the potato protein to chitosan mass ratio of 10:3 provided optimal emulsification and stabilization. Techniques such as differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FT-IR) demonstrated that chitosan introduction increased the wettability of potato protein through electrostatic, hydrogen bonding, and hydrophobic interactions. ZBEOPEs formulated with 3.0 % PCCNs and an oil fraction of 0.40 showed best encapsulation efficiency, storage stability and sustained release. Confocal laser scanning microscopy confirmed the adsorption of PCCNs, forming dense interface layers on the surface of oil droplets, thereby enhancing the stability of ZBEO-PEs. In vitro experiments demonstrated enhanced antifungal activity of ZBEO-PEs against Penicillium italicum and Penicillium digitatum. Additionally, storage experiments indicated that ZBEO-PEs coatings effectively controlled postharvest decay caused by Penicillium spp. in mandarins. Overall, the findings suggest that PCCNs are highly efficient emulsifiers for ZBEO Pickering emulsions, underscoring their potential as preservative coatings for mandarins.

The paocai industry faces challenges related to the production of large volumes of high-salinity and acidic brine by-products. Maintaining paocai quality while reducing brine production is crucial. This study utilized high-throughput sequencing technology to analyze microbial changes throughout the fermentation process, along with the non-volatile flavor compounds and physicochemical properties, to assess the impact of hot-air and salt-pressing pre-dehydration treatments on paocai quality. The findings indicate that pre-dehydration of raw material slowed the fermentation process but enhanced the concentration of non-volatile flavor substances, including free amino acids and organic acids. Hot-air pre-dehydration effectively reduced initial salinity to levels comparable to those in high-salinity fermentation of fresh vegetables. Furthermore, pre-dehydration altered microbial community structures and simplified inter-microbial relationships during fermentation. However, the key microorganisms such as Lactobacillus, Weissella, Enterobacter, Wallemia, Aspergillus, and Kazachstania remained consistent across all groups. Additionally, this study found that biomarkers influenced non-volatile flavor formation differently depending on the treatment, but these substances had minimal impact on the biomarkers and showed no clear correlation with high-abundance microorganisms. Overall, fermenting pre-dehydrated raw materials presents an environmentally friendly alternative to traditional paocai production.