This study investigated the covalent binding of 6-gingerol at different concentrations (10, 20, 50 μmol/g protein) with myofibrillar protein (MP) under radical-induced conditions, and its effects on the structure and gel properties of MP. The results demonstrated covalent bonding between MP and 6-gingerol through analyses of total phenolic content, free amino acids, and total thiol groups, corroborated by SDS-PAGE. Spectral analysis indicated that covalent modification of polyphenol alters protein secondary structure. With increasing 6-gingerol concentration, the α-helix content in the adduct decreased from 35.07% to 24.90%, while the β-sheet content increased from 17.58% to 22.57% and random coil content increased from 27.82% to 29.47%. Particle size distribution indicated that 6-gingerol binding reduced particle size (from 304.70 nm to 205.55 nm). Scanning electron microscopy revealed that the polyphenol-treated Z10, Z20, and Z50 groups exhibited covalent adduct particles with spherical morphology, smooth surfaces, and distinct cross-linked structures. Mass spectrometry indicated that the MP–6-gingerol covalent adduct formed via an ‘amino-quinone’ addition reaction, with covalent modification occurring at threonine (T), lysine (K), tyrosine (Y), and serine (S) sites. Furthermore, MP gel treated with 50 μmol/g protein 6-gingerol exhibited enhanced gel strength (from 18.68 g to 48.53 g), water-holding capacity (from 58.74% to 76.3%), and storage modulus. These findings highlighted a potential effect 6-gingerol binding in favoring MP gelation.

The objective of this study was to develop a nanoemulsion of cumin essential oil (CEO-NE) stabilized synergistically by soybean lecithin (SL) and Tween 80 (TW 80), and to investigate the effects of different cumin essential oil (CEO) concentrations (1%-5%) on its physicochemical properties, antioxidant, and antibacterial activities, with a view to further evaluating its potential for preserving sun-dried camel meat. The results showed that when the SL to TW 80 ratio was 1:1, the prepared CEO-NE exhibited the smallest particle size (119.33 ± 2.52 nm) and the highest absolute zeta potential (-56.72 ± 1.23 mV). Through hydrogen bonding and hydrophobic interactions, CEO-NE at various concentrations formed stable nanoemulsion systems, with significantly improved thermal stability. Among these, 3% CEO-NE exhibited the best encapsulation efficiency and the most uniform particle distribution. The results of the antioxidant and antibacterial activity assessments showed that all CEO-NE samples (1%-5%) exhibited concentration-dependent antioxidant and antibacterial effects. The DPPH and ABTS radical scavenging rates increased from 60.24% to 97.09% and from 58.99% to 81.52%, respectively, while the total colony counts of Escherichia coli and Staphylococcus aureus decreased by 1.1 log CFU/mL and 1.32 log CFU/mL, respectively. Furthermore, the activity of CEO-NE at all concentrations was significantly superior to that of free CEO (P < 0.05). Experiments applying CEO-NE to the preservation of air-dried camel meat indicated that, during the 12-day drying process, the CEO-NE-treated group effectively maintained meat moisture content, significantly reduced thiobarbituric acid reactant values (0.46 ± 0.07 mg/kg) and total microbial counts (4.03 ± 0.14 log CFU/g), and improved sensory quality.

Sunflower meal protein (SMP), a by-product of oilseed processing, exhibits limited use in the food industry due to its high hydrophobicity and low solubility. To expand its potential, this study systematically investigated the impact of sequential modification treatments (phosphorylation treatment and ultrasonic treatment) on the functional properties of SMP and explored its potential as a carrier for natural polyphenols, including quercetin, rutin, and rosemary extracts. SMP was subjected to different treatments, including ultrasonication alone (USMP), phosphorylation alone (P-SMP), ultrasonication followed by phosphorylation (UP-SMP), and phosphorylation followed by ultrasonication (PU-SMP). The results demonstrated that PU-SMP exhibited the highest surface hydrophobicity, along with significantly enhanced solubility, which increased from 35.32 % (native SMP) to 89.92 %. The PU-SMP group showed the strongest thermal stability. Compared with native SMP, the denaturation temperature increased from 75.69 degrees C to 88.21 degrees C, and its particle size decreased from 450 nm to 165 nm. Moreover, PU-SMP exhibited a looser and more porous microstructure. Molecular docking simulations and endogenous fluorescence spectroscopy indicated that PU-SMP could effectively bind to polyphenols, forming stable complexes. Notably, quercetin (Que) demonstrated the highest encapsulation efficiency (98.09 %) and the most potent antioxidant activity. Overall, our findings suggest that the combination of phosphorylation and ultrasonication could significantly improve the functional properties of SMP, indicating its huge potential as a carrier for natural polyphenols in food and nutritional supplements.

BACKGROUND:This study aimed to investigate the feasibility of substituting margarine (MG) with three types of compound oleogels at varying substitution levels (25%, 50%, 75%, and 100%) in cookie dough. The effects on dough properties were comprehensively analyzed, and molecular docking was employed to elucidate the underlying interaction mechanisms. RESULTS:The results demonstrated that all three oleogel-based doughs (carnauba wax-bovine bone protein-grapeseed oleogel (CBG), beeswax-bovine bone protein-grapeseed oleogel (BBG), rice bran wax-bovine bone protein-grapeseed oleogel (RBG)) exhibited higher thermogravimetric losses (83.8%, 85.4%, and 84.1%, respectively) compared to the MG dough. Fourier-transform infrared (FTIR) spectroscopy revealed that oleogel addition reduced the β-sheet content while increasing the β-turn content of gluten proteins. Furthermore, the oleogels weakened the binding affinity between the dough matrix and water molecules, leading to reduced gluten hydration. At high substitution levels (50-100%), the doughs displayed a lower protein area percentage in the gluten network (< 39.23%), reduced gluten protein junction density (< 9.66 × 10-4), and higher lacunarity (> 9.05 × 10-2), which collectively facilitated the formation of a looser and more open gluten network. These findings were further corroborated by molecular docking results. CONCLUSION:In conclusion, our findings suggest that the progressive replacement of MG with oleogel in cookies represents a viable strategy to enhance cookie crispness. © 2026 Society of Chemical Industry.

This study evaluated the effects of ultrasound-assisted enzymatic hydrolysis on the structural and flavor properties of porcine plasma proteins. Five proteases (pepsin, stem bromelain, ficin, thermolysin, and papain) were used to hydrolyze porcine plasma protein, and their effects on the degree of hydrolysis were compared. Thermolysin exhibited the highest hydrolytic efficiency, achieving a degree of hydrolysis of 11.74 ± 0.04%.Ultrasonic pretreatment (500 W, 5 min) further increased the degree of hydrolysis to 17.43 ± 0.40% and improved sweetness and overall flavor. Structural characterization indicated that the synergy between ultrasound and enzymatic hydrolysis induced protein unfolding, exposing hydrophobic regions and enhancing enzyme accessibility. Free amino acid analysis showed that total free amino acids in the ultrasound-assisted group reached 3515.81 ± 12.17 μg/g, with significant increases in umami- and sweetness-associated amino acids. This study provides a theoretical basis for using ultrasound-assisted enzymatic hydrolysis to improve pig plasma protein flavor.

The mechanism of non-covalent interaction of 6-gingerol with myofibrillar protein (MP), as well as its effects on the gel properties of the protein was investigated in this study. Fluorescence spectroscopy, Fourier transform infrared spectroscopy, and circular dichroism analysis revealed that 6-gingerol altered the secondary and tertiary structures of MP. Specifically, 50 mu mol/g pro 6-gingerol reduced the alpha-helix content by 9.0 %, while increasing random coil content and beta-sheet content by 6.8 % and 4.0 %, respectively. Molecular docking identified the optimal binding conformation with a minimum binding energy of -7.3 kcal/mol. Thermodynamic analysis confirmed that hydrophobic interaction was the main force driving the spontaneous binding of 6-gingerol and MP. Molecular dynamics simulation further demonstrated that hydrophobic interactions and hydrogen bonding stabilized the protein structure. 6-Gingerol significantly improved the gel properties of MP. Compared with natural MP, adding 50 mu mol/g pro 6-gingerol increased the gel strength, water-holding capacity (WHC), and immobilized water content of MP gels by 23.3 %, 21.43 %, and 2.31 % respectively, while reducing the free water content by 2.45 %. Rheological properties and scanning electron microscopy results indicated that the MP gel structure became more compact and uniform after polyphenol addition. These results underscore the potential applications of MP-6-gingerol complexes in the food industry.

To address the application limitations of eugenol due to its poor water solubility and volatility,this study devel-oped a novel delivery system based on an ultrasound-assisted whey protein isolate-low methoxyl pectin bilayer nanoemul-sion(WPI-LMP BN).Box-Behnken design was employed to optimize key parameters(WPI/LMP concentrations,ultra-sound power/time),with mean particle size and polydispersity index(PDI)as critical evaluation indicators.The microscopic morphology and intermolecular interactions of the emulsion were analyzed using scanning electron microscopy and Fourier transform infrared spectroscopy;its stability under pH,ionic strength,and temperature stress was systematically evaluated;and finally,agar diffusion assays were employed to compare its antibacterial activity with that of free eugenol.The optimal conditions were established as follows:2.60%WPI,1.20%LMP,500 W ultrasound power,and 8 min ultrasound time.Under these conditions,the resulting WPI-LMP BN exhibited a particle size of 318.6 nm,a PDI of 0.227,and an encapsulation efficiency of 76.53%.Scanning electron microscopy revealed spherical and uniformly distributed droplets,while Fourier transform infrared spectroscopy confirmed the successful formation of a WPI-LMP composite interface.Stability studies indicated that the nanoemulsion maintained good physical stability under various environmental stresses,including a broad pH range(3～10),Na+concentrations up to 250 mmol/L,and temperatures up to 80 ℃.Antibacterial assays showed that the inhibition zone diameters of WPI-LMP BN against Staphylococcus aureus and Escherichia coli were significantly increased by 43.11%and 41.81%,respectively,compared to free eugenol,demonstrating a substantial enhancement in anti-microbial efficacy.These findings indicate that the ultrasound-assisted WPI-LMP BN possesses excellent stability,effec-tively encapsulates eugenol,and markedly improves its antibacterial performance,offering a promising approach for devel-oping stable and efficient plant essential oil-based antimicrobial delivery systems.

To overcome the mechanical deficiencies of single-component plant sterol-based oleogels, binary composite systems using β-sitosterol (SS) and stigmasterol (STG) with rice bran wax (RW) or candelilla wax (CW) were developed. The effects of component type and ratio on oleogel structures, rheology, and crystallization were systematically evaluated. Results indicated that plant waxes primarily drive gel network formation, whereas optimal plant sterol incorporation induces synergistic enhancements. Specific mass ratios improved oil-binding capacity, hardness, and linear viscoelasticity. Fourier-transform infrared spectroscopy and X-ray diffraction analyses revealed that the optimized STG-wax oleogels formed a stable three-dimensional network characterized by hydrogen bonding and interwoven alkyl chains, with a crystal structure comprising coexisting β and β′ polymorphs. Differential scanning calorimetry thermal analysis further confirmed the synergistic stabilizing effect of the composite systems from a thermodynamic perspective. The large-amplitude oscillatory shear measurements revealed that oleogels possess the necessary structural destructibility and shear-thinning behavior for use as fat substitutes. Specifically, the 4STG:6CW system exhibited a prominent elastic response, whereas the 2SS:8RW system exhibited the highest structural stability. This study demonstrated the synergistic gelation mechanism of sterol-wax systems across molecular to macroscopic scales. By establishing correlations between microstructure and macroscopic rheological properties, it provided essential theoretical support for the rational design of fat substitutes that integrate nutritional benefits with tailored textural properties.

This study investigated the relationship between meat color changes and lipid oxidation in camel air-dried meat processing, comparing a control (Con), chlorogenic acid (CGA) (inhibition of enzymatic oxidation), Ethylenediaminetetraacetic acid disodium salt (EDTA-2Na) (inhibition of autoxidation) and exogenous lipoxygenase. The results indicated that the CGA exhibited significantly reduced lipid oxidation [Thiobarbituric acid reactive species (TBARS) = 1.72 ± 0.06 mg/kg] at the end of air drying, and flesh color (a = 5.46 ± 0.30, high-metal myoglobin (MMb) = 41.82

In an attempt to enhance the economic potential and functional applications of bovine bone gelatin (BBG), its emulsifying properties were improved through glycosylation with xanthan gum (XG). The study investigated the effects of 5%、10%、15%、20%、25% XG concentrations on the structural and emulsifying characteristics of BBG. Results demonstrated that 15% XG showing the maximum degree of glycosylation of 20.96%, and xanthan gum/bovine bone gelatin conjugates were successfully synthesized, leading to enhanced emulsifying properties of BBG. The findings demonstrated that the improvement in BBG's emulsifying properties was closely associated with the degree of the Maillard reaction and changes in its secondary structure. Among the tested concentrations, 15% XG was identified as the optimal level, enabling the formation of a Pickering emulsion that served as an efficient carrier for curcumin encapsulation, and the encapsulation efficiency of 82.03%. Furthermore, the glycosylation modification was shown to slow curcumin release and enhance its photothermal stability, highlighting the potential of xanthan gum/bovine bone gelatin conjugates for advanced functional applications such as the delivery and release of bioactives and emulsion stability.

This study aimed to evaluate the effects of eugenol-loaded γ-cyclodextrin metal–organic framework (Eug@CD-MOF) on tyramine-producing Enterococcus faecium E9 and Enterococcus faecalis E17 and to elucidate the mechanisms underlying its tyramine-reducing activity. Eug@CD-MOF was prepared by impregnation and characterised in terms of its structure, release behaviour, and stability. Moreover, the antibacterial and tyramine-reducing activities of Eug@CD-MOF against E9 and E17 were investigated. Reverse transcription–quantitative polymerase chain reaction (RT-qPCR) was used to examine changes in tyrosine decarboxylation-related gene expression. Results showed that, at the minimum inhibitory concentration (MIC), Eug@CD-MOF decreased tyramine accumulation by 92.05% in E9 and 86.18% in E17 (p < 0.05). Eug@CD-MOF not only inhibited bacterial growth and reduced biofilm-associated biomass but also disrupted cellular integrity, induced morphological deformation, and increased reactive oxygen species (ROS)-associated fluorescence. Furthermore, Eug@CD-MOF significantly downregulated the expression of tyrDC and tyrP (p < 0.05). Overall, these findings indicate that Eug@CD-MOF effectively reduces tyramine accumulation through dual actions involving bacterial growth inhibition and suppression of tyrosine decarboxylation-related transcription, supporting its further evaluation for tyramine control in fermented foods.

As an important crop in the world, dried pepper is widely used in various foods. However, the sensory quality, fruit shape index, edible index, nutrition index, and volatile components of dried pepper have not been comprehensively analyzed. This study elucidated the differences between different varieties of dried pepper and provided the basis for the selection of raw materials for different varieties of dried pepper products. The varieties with high scores in sensory evaluation were Henan new generation, Neihuang new generation, Chengdu Erjingtiao, India S17, and Honglong 12. The varieties with the highest fruit shape index, edible rate, and nutrition index were Chengdu Erjingtiao and Guizhou Erjingtiao. A total of 380 volatile organic compounds were identified by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry with headspace sampling (HS-GC-TOF MS), including 62 alcohols, 50 aldehydes, 68 ketones, 60 hydrocarbons, 99 esters, 18 acids, and 23 other substances such as pyrazoles and ethers.

In this study, we purified and identified antioxidant peptides from equine plasma protein hydrolysates and assessed their protective effects against H2O2-induced oxidative stress in Caco-2 cells. Four antioxidant peptides were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in equine plasma protein hydrolysate, namely: GTMVGC (567.69 Da), FGMTST (662.88 Da), VGYHSHF (847.01 Da) and ALSPFFKE (939.18 Da). Among them, ALSPFFKE showed the strongest antidigestive properties after modelled digestion studies. Moreover, ALSPFFKE enhanced intracellular superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) activities while significantly reducing reactive oxygen species accumulation and malondialdehyde formation in Caco-2 cells. The molecular docking analysis suggested that ALSPFFKE achieves regulation of the Keap1-Nrf2 pathway mainly by forming multiple hydrogen bonds and hydrophobic interactions with key amino acids (Arg380, Ser555, Gln530, Tyr334) in Keap1. These findings suggested that equine plasma peptides hold significant promise for the development of novel, potent, and stable antioxidant functional foods.

To expand the application of insoluble soybean peptide aggregates in food products, this study focused on soybean peptide particles (SPPs) prepared via different ultrasonic treatments to optimize ultrasonic parameters. The results demonstrated that ultrasound can transform the n-sheets of SPPs into n-turns. Unlike soybean protein isolate particles, which are spherical, the SPPs were flaky. Moreover, as ultrasonication was prolonged and the ultrasonic power was increased, more uniform and smaller SPPs were generated. Accordingly, the particle size and absolute value of the zeta-potential decreased, while the surface hydrophobicity increased. SPP-7 (450 W, 20 min) exhibited neutral wettability (0 = 91.85 degrees +/- 2.21) and was effectively adsorbed and rearranged at the oil-water interface. Furthermore, SPP-7 exhibited the highest DPPH (45.66% +/- 0.82%) and ABTS scavenging activity (41.63% +/- 2.75%). The Pickering emulsion stabilized by SPP-7 ((p = 60%) possessed a dense structure and demonstrated superior storage stability. Liquid chromatography combined with tandem mass spectrometry showed that ultrasound treatment can increase the quantity of low-molecular-weight peptides in SPPs and decrease the average molecular weight of peptide segments. The N-terminal and C-terminal regions of these peptides were dominated by hydrophobic amino acids, and the ratio of acidic to basic amino acids was low, consistent with the results of wettability and surface hydrophobicity analysis. The improved properties of SPP-7 could be attributed to its unique peptide composition and the higher proportion of acidic (D, E) and hydrophobic amino acids (L, F, P, A) in these peptides.

This study investigated the effects of clove essential oil microcapsules on tyramine biosynthesis and the proliferation of Enterococcus faecium E 2079 during smoked horse sausage fermentation. The results showed that clove essential oil microcapsules significantly inhibited the growth of Enterococcus faecium E 2079 and downregulated the expression of related genes, thereby reducing tyramine accumulation and microbial proliferation. Clove essential oil microcapsules exhibited stronger inhibitory effects than clove essential oil and chitosan gelatin composite microcapsules. The results suggested that microencapsulated clove essential oil can prevent quality deterioration and suppress tyramine biosynthesis during the fermentation and storage of smoked horse sausage.

In this study, the pH values (pH = 4.2, 5.2, 5.6) of chitosan-dialdehyde starch/polyvinyl alcohol (CDS/PVA) and the concentrations of purple sweet potato anthocyanins (PSPA; 0.5, 1.0, 1.5, 2.0 mg/mL) were adjusted to obtain a novel colourimetric film [(PSPA-CDS/PVA)pH=x].The infrared spectroscopy and X-ray diffraction showed that the film components were compatible with each other. Additionally, the structure of the films loosened as the pH increased because their tensile strength decreased from 58.850 MPa to 23.052 MPa and the water‑oxygen barrier was weakened (27.624 to 38.406 g·m-2·h-1 and 0.144 to 0.188 cm3·cm·m-2·day-1·atm-1; p < 0.05), promoting volatile ammonia penetration within the films. The films showed better ammonia-responsive colour development and colour stability at a PSPA concentration of 1.5 mg/mL. The colour of 1.5 mg/mL (PSPA-CDS/PVA)pH=5.6 changed from purplish-red to bluish-green during mutton refrigeration, accurately indicating mutton freshness and spoilage. The colour signals could also be monitored successfully using the WeChat applet.

In this study,the essential oils cinnamaldehyde,eugenol,and anisaldehyde were complexed to investigate their bacteriostatic properties against Escherichia coli,Pseudomonas aeruginosa,Bacillus subtilis,and Pseudomonas oryzae.Utilizing gelatin as the primary film-forming matrix and the blended essential oils as bacteriostatic agents,the effects of incorporating various types of dextran into gelatin-based edible films were examined.The objective was to provide data to support the use of dextran in edible films,aiming to develop films with enhanced performance.Performance characterization studies of four composite edible films were conducted using infrared spectroscopy,X-ray diffraction,and scanning electron microscopy.The results indicated that the optimal combination of essential oils was a 1:1 ratio of cinnamaldehyde to eugenol,yielding the lowest inhibitory concentration of 0.156 μL/mL for both Escherichia coli and Pseudomonas aeruginosa,and 0.313 μL/mL for Bacillus subtilis and Pseudomonas oryzae.Additionally,the incorporation of dextran significantly enhanced the mechanical properties,barrier properties,and thermal stability of both gelatin-based edible films and those infused with essential oils.Specifically,the mechanical properties improved as follows:tensile strength at break(TS)increased from 35％～40％to 45％～55％,elongation(E)rose from 15～17 MPa to 20～23 MPa,water vapor permeability(WVP)decreased from 30.04×10-2 g·mm/(m²·h·kPa)to 22.31×10-2 g·mm/(m²·h·kPa).Oil permeability(PO)was reduced from 139.12 g·mm·m-2·d-1 to 108.21 g·mm·m-2·d-1,and oxygen permeability(PV)decreased from 5.72 g/100 g to 3.46 g/100 g.Infrared spectroscopy,X-ray diffraction,and thermal stability analyses revealed strong interactions and improved compatibility between the dextran,essential oils,and gelatin.Furthermore,the film solution containing compound essential oil at the lowest inhibitory concentration demonstrated a significant antibacterial effect against the test bacteria,and the inhibition circle changed from 0～5 mm to 15～20 mm,reaching a medium sensitivity.

We investigated the effects and mechanisms of two sodium chloride concentrations (0.3 and 0.6 M) and cumin essential oil concentrations (CEO, 0.5 %, 1.5 %, 2.5 %) on the structural integrity of camel meat myoglobin (MB) in the malondialdehyde (MDA) oxidation system through multispectral and molecular docking studies. CEO, particularly at 2.5 % concentration, slowed the conversion of oxygenated myoglobin (OMB) to metmyoglobin (MMB) and preserved MB's secondary structure. CEO also maintained the network structure and reduced the surface hydrophobicity of MB. The 0.3 M NaCl-2.5 % CEO group merits particular attention, as it exhibited the highest OMB content (24.97 ± 0.56 %) and the lowest MMB content (25.24 ± 0.58 %), along with surface hydrophobicity (27.91 ± 0.27). Molecular docking revealed that CEO's main components (1,4-p-menthane-dien-7-al, cumin aldehyde, α-terpinene, and o-cymene) formed stable complexes with MB through non-covalent interactions, improving MB's structural stability. Furthermore, 0.3 M NaCl was more effective than 0.6 M NaCl in preserving MB structural integrity at the same CEO concentration. Therefore, the combination of 2.5 % CEO and 0.3 M NaCl effectively mitigated MDA-induced oxidative damage to camel meat MB. It provides a key theoretical basis for using natural antioxidant CEO to control meat color deterioration due to lipid oxidation.

This study used chitosan-embedded thyme essential oil (TEO-CN) microcapsules to prepare a potato starch-pectin (P-P) composite film. The effects of different concentrations of TEO-CN microcapsules (0 %, 0.25 %, 0.5 %, 1.0 %, and 2.0 %) on the physical, mechanical, antioxidant, and antimicrobial properties of P-P composite films were investigated. The results revealed that the TEO-CN microcapsules were cross-linked with the P-P film matrix and could be uniformly distributed. Additionally, the water vapor permeability [1.98 +/- 0.32 mg.m.(m2.h.kPa)- 1] and elongation at break exhibited (28 +/- 0.32 %) minimum values in P-P composite films containing 1 % TEO-CN microcapsules. Moreover, the P-P composite films containing TEO-CN microcapsules exhibited excellent antioxidant and antibacterial properties. Among them, the P-P composite film containing 2 % TEO-CN microcapsules showed an inhibitory circle diameter of 4.34 mm and 4.98 mm against Escherichia coli and Staphylococcus aureus, respectively. The application of TEO-CNs/P-P composite films in chilled mutton packaging can extend shelf life up to 15 days.

Ultrasonic-assisted simmering facilitated the dissolution of nutrients in the soup and enhanced its safety for consumption. This study explored the impact of ultrasonic conditions, including time, power, and temperature, on the quality of mutton soup. Analysis of the physicochemical characteristics, microstructure, purine content, SDS-PAGE, and sensory quality of mutton soups revealed that the physicochemical properties and sensory quality were more significantly influenced by ultrasonication temperature and duration than by ultrasonication power. Both the 90 degrees C-long time-low power (LLP) and 100 degrees C-short time-high-power (HHP) ultrasound treatments significantly increased the soluble protein content and the absolute value of zeta potential while reducing particle size (P < 0.05). Furthermore, fat and protein micro-nanoparticles (MNPs) were more uniformly distributed throughout the mutton soup, indicating that ultrasonication effectively improved its stability. Additionally, both LLP and HHP treatments significantly enhanced the contents of low molecular weight proteins, total free amino acids (FAAs), and 5 '-nucleotides, thereby improving the organoleptic quality and nutritional value of the mutton soup.