The aim of this study was to optimize ultrasonic-microwave cooperative extraction (UMCE) conditions for flavonoids from Citri Reticulatae Pericarpium (CRP) and to evaluate the antioxidant activities of the purified flavonoid compounds. Using a Box-Behnken design for the experimental study, the influence of each variable on yield was determined, and the optimal conditions for the extraction of these compounds were discovered. The optimal parameters for maximum yield were determined to be 160 W ultrasonic power, 630 W microwave power, 68 °C temperature, 40 min, 57% ethanol and 1:20 ratio of solid to liquid. The primary flavonoids present were hesperidin (13.99 mg/g), nobiletin (4.02 mg/g) and tangeretin (3.80 mg/g). The antioxidant test results showed that hesperidin had greater antioxidant activity than both nobiletin and tangeretin. Based on the results of this study, ultrasonic-microwave cooperative extraction was shown to be an effective approach for enhancing flavonoid recovery from CRP. These findings provide useful insights into the extraction and antioxidant properties of CRP flavonoids and may contribute to the future development of value-added applications of CRP resources.

This study investigated the enhancement of freshwater surimi product quality by applying various exogenous substances to low-salt tilapia surimi gels prepared using microwave and ultrasound techniques. Using single-factor experiments and response surface methodology, the optimal interaction ratios (THG) of glutamine transaminase (TGase), hydroxypropyl distarch phosphate (HDP), and gellan gum were 0.6 %, 9 %, and 0.4 %, respectively. Under these optimized conditions, low-salt tilapia surimi exhibited a gel strength of 539.78 ± 4.36 g·cm, water holding capacity of 93.85 ± 0.67 %, and whiteness of 87.93 ± 0.48. THG treatment resulted in surimi myofibrillar protein gelation at lower temperatures, yielding an elastic gel network structure. Additionally, most myosin and actin molecules cross-linked to form macromolecular compounds in the presence of THG, thereby improving the gel properties of low-salt tilapia surimi.

Volatile flavor compounds in rice wine were analyzed using gas chromatography-ion mobility chromatography (GC-IMS). The optimal analytical conditions were determined by systematically optimizing the incubation parameters of Huangjiu. The results revealed that the optimal incubation conditions were 60 °C, 15 min, and 0.6 g NaCl. Furthermore, 31 volatile compounds were identified, including esters, alcohols, aldehydes, ketones, and miscellaneous monomers. Subsequently, semiquantitative analysis showed esters were the predominant group, followed by alcohols. Comparative analysis of different Huangjiu varieties revealed distinct differences and underlying similarities in their characteristic volatile flavor compounds, providing valuable theoretical insights into the differentiation of Guangdong Huangjiu varieties.

Salt-baked chicken was a traditional delicacy of Guangdong, but the effects of volatile flavor compounds at different stages of its processing remained unclear. This study utilized sensory analysis, e-nose, and GC-MS to investigate the changes in volatile flavor compounds during the processing of salt-baked chicken. The results indicated significant alterations in volatile flavor compounds at different stages of processing, resulting in flavor transitioning from the original flavor to salty, scorched, and fatty flavor. 75 volatile compounds were identified by GC-MS, with 15 key flavor compounds highlighted based on OAV, including aldehydes, alcohols, terpenes, heterocycles and esters. The research revealed the dynamic changes in volatile flavor compounds throughout the cooking process of salt-baked chicken and emphasized the important role of salt-baked in shaping its distinctive taste profile. These findings provided a theoretical foundation and practical guidance for enhancing and optimizing the authentic taste of this traditional dish, while fostering innovative advancements in prepared cuisine.

Sinensetin is among the most ubiquitous polyphenols in citrus fruit and recently has been extensively studied for its ability to prevent or treat diseases. The current literature on the bioavailability of sinensetin and its derivatives was reviewed and the potential ameliorative effects of metabolic syndrome in humans were evaluated. Sinensetin and its derivatives mainly aggregated in the large intestine and extensively metabolized through gut microbiota (GM) and the liver. So intestinal microorganisms had a significant influence on the absorption and metabolism of sinensetin. Interestingly, not only GM acted on sinensetin to metabolize them, but sinensetin also regulated the composition of GM. Thus, sinensetin was metabolized as methyl, glucuronide and sulfate metabolites in the blood and urine. Furthermore, sinensetin was reported to have the beneficial effect of ameliorating metabolic syndromes, including disorders of lipid metabolism (obesity, NAFLD, atherosclerosis), glucose metabolism disorder (insulin resistant) and inflammation, in terms of improving the composition of intestinal flora and modulating metabolic pathway factors in relevant tissues. The present work strongly elucidated the potential mechanism of sinensetin in improving metabolic disorders and supported the contribution of sinensetin to health benefits, thus offering a better perspective in understanding the role played by sinensetin in human health.

余甘子具有特殊的"回甘"风味,通过对其风味物质的分析,发现至少有两方面原因.一是苦甜与"涩甜"对比效应会放大对甜味的感受,二是余甘子中水解性单宁、黄酮醇类和有机酸物质在前期主导酸涩苦风味的同时,也会增添甜味和果香风味.后期糖类和鲜甜味氨基酸逐渐占据优势地位,会带来甜味感受.该文总结了现有余甘子风味研究面临的问题,为后续风味研究与产品开发提供理论基础.

Naringin (NG), a natural flavanone glycoside, possesses a multitude of pharmacological properties, encompassing anti-inflammatory, sedative, antioxidant, anticancer, anti-osteoporosis, and lipid-lowering functions, and serves as a facilitator for the absorption of other drugs. Despite these powerful qualities, NG's limited solubility and bioavailability primarily undermine its therapeutic potential. Consequently, innovative solubilization methodologies have received considerable attention, propelling a surge of scholarly investigation in this arena. Among the most promising solutions is the enhancement of NG's solubility and physiological activity without compromising its inherent active structure, therefore enabling the formulation of non-toxic and benign human body preparations. This article delivers a comprehensive overview of NG and its physiological activities, particularly emphasizing the impacts of structural modification, solid dispersions (SDs), inclusion compound, polymeric micelle, liposomes, and nanoparticles on NG solubilization. By synthesizing current research, this research elucidates the bioavailability of NG, broadens its clinical applicability, and paves the way for further exploration and expansion of its application spectrum.

Pigeon soup is one of the traditional Chinese soups, but effects of pigeon breeds and pigeon ages on the nutrition and flavor of soup remain unclear. The objective of this study was to evaluate the differences of nutritional components in different breeds (Liangtian king pigeon, American ground king pigeon, Dabao pigeon, and Shiqi pigeon) and different ages (18 days, 28 days, 4 years) of meat pigeons. Meanwhile, the differences of volatile flavor substances in pigeon soups were further explored by GC-MS and GC-IMS. The result showed that the crude fat content of Liangtian king pigeon was significantly higher than that of the other three breeds. Besides, the water content of Liangtian king pigeon was markedly higher than that of American ground king pigeon. Meantime, with the increase of pigeon age, the content of crude fat of 28-day-old pigeon was considerably higher than that of 4-year-old pigeon. Additionally, the results of GC-MS and GC-IMS indicated that the varieties and contents of volatile flavor substances in Liangtian king pigeon soup were more abundant, with a total content of 815.41 mu g/L. Moreover, the volatile flavor substances in 28-day-old pigeon soup were higher, with a total content of 815.39 mu g/L. Overall, the 28-day-old Liangtian king pigeon was an optimal raw material for soup. The result of this study might provide a reference for the selection of pigeon soup materials, improving the quality and flavor of pigeon soup. In addition, it laid a theoretical foundation for revealing the potential health and nutrition value of pigeon soup and promoting its industrialization. Novelty impact statement The results of nutrient composition analysis showed that water, crude fat, and fatty acid contents of 28-day-old Liangtian king pigeons were higher than American ground king pigeon, Dabao pigeon, and Shiqi pigeon. SPME-GC-MS and GC-IMS showed that the volatile flavor compounds in 28-day-old Liangtian king pigeon soups were 815.39 mu g/L, so 28-day-old Liangtian king pigeons were recommended for soup. This study provided scientific basis for Cantonese soup industrialization development.

Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat, braised meat, and fried meat). The color parameters, moisture content, and drip loss rate gradually decreased during the processing. On the contrary, crude protein content and pH value were upregulated in the processing stages of braised squabs. Furthermore, the diameter of muscle fiber significantly increased in the braised meat and further decreased in the fried meat compared with the raw muscle fiber. Similarly, hardness, springiness, and chewiness were also increased in the braised step and decreased in the fried step. Additionally, the contents of essential amino acids remain unchanged. Hence, our results provided a certain reference value on the production of braised squabs.

Salt-baked drumstick of chicken is a traditional Cantonese food, but the flavour components remain vague. In this research, the volatile flavour compounds of salt-baked drumsticks were explored by headspace solid-phase microextraction (HS-SPME) combining gas chromatography-mass spectrometry (GC-MS). The result showed that 56 flavour compounds, 67flavour compounds and 62 flavour compounds were detected by the commercial water-baked drumsticks, the commercial salt-baked drumsticks and the self-manufactured salt-baked drumsticks, respectively. Then the combination of aroma threshold and odor activity value (OAV) theory further identified the flavour substances. Results showed that 19 volatile components were the main source of aroma, including aldehydes (9), alcohols (4), heterocycles (3), an ester compound, a phenolic compound and a hydrocarbon compound. There were 8 odorants with OAVs ≥10 in the drumsticks heating by salt, including octyl aldehyde, nonyl aldehyde, furfural, trans-2-nonenal, (E,E)-2,4-nonadienal, (E,E)-2,4-heptadienal, 1-octene-3-ol and ethyl cinnamate. This research identified major components of salt-baked drumstick during processing, which provided a foundation for further research on its formation mechanism and influence mechanism.

In this study, sterols were isolated from Lotus plumule by Soxhlet extraction and saponification and were further characterized by GC-MS analysis. The results showed that the sterols extracted from Lotus plumule mainly contained β-sitosterol, fucosterol, and campesterol. Models were established in vitro to investigate the protective effects of Lotus plumule sterols (LPSs) on ethanol-induced injury in human gastric epithelium (GES-1) cells. The results showed that appropriate concentrations of LPSs and β-sitosterol could protect GES-1 cells from ethanol-induced injury by reducing ROS levels, reducing calcium ion release, increasing antioxidant enzyme activity and maintaining mitochondrial membrane potential. Western blot experiment results also showed that appropriate concentrations of LPSs and β-sitosterol could up-regulate the expression of the anti-apoptotic protein Bcl-2 and down-regulate the pro-apoptotic proteins Bax and caspase-3 in GES-1 cells. Meanwhile, sterol pretreatment groups down-regulated the protein expression levels of p-P38 and p-JNK in ethanol-damaged GES-1 cells and up-regulated the expression level of p-ERK, suggesting that sterols protect GES-1 cells from ethanol-induced damage by regulating the MAPK signaling pathway. Taken together, Lotus plumule sterols could effectively prevent gastric cell damage in vitro and suggest the potential application of LPSs as bioactive ingredients for healthy foods.