To investigate the effects of different thawing methods on the texture and structural characteristics of frozen chestnuts, samples treated by refrigerated thawing, microwave thawing, ultrasonic thawing, air thawing at 25 ℃, water bath thawing at 25 ℃and water bath thawing at 45 ℃ were used as research subjects.A comprehensive comparison was performed by analyzing total starch, amylose and amylopectin content, textural properties, microstructure, rheological characteristics, thermal properties and digestibility to evaluate the effects of different thawing treatments on frozen chestnuts.The results showed that refrigerated thawing required the longest time, and the thawed samples exhibited the lowest chewiness, high rapidly digestible starch (RDS) content and good digestibility.Microwave thawing took the shortest time, but caused severe particle breakage and the lowest hardness, along with the highest resistant starch (RS) content and good digestibility.Ultrasonic thawing reduced the thawing time by 36% compared to water bath thawing at 25 ℃ and preserved texture well and it also showed good texture retention, high storage modulus (G′), loss modulus (G″), and RS content, endowing frozen chestnuts with superior viscoelasticity and digestive resistance.Air thawing at 25 ℃ required a long time, 26 times longer than microwave thawing, but led to the highest total starch content (1.1 times that of the unfrozen group), the strongest short-range ordering of starch, high enthalpy value (ΔH), the best organizational structure integrity and 4% increase in RS content compared to the unfrozen group with good digestive resistance.Water bath thawing at 25 ℃shortened the thawing time by 64% compared to air thawing at 25 ℃, and also RS content increased by 4% compared to the unfrozen group with good digestive resistance.Water bath thawing at 45 ℃further shortened the thawing time by 64% compared to water bath thawing at 25 ℃, and provided the best texture retention, high RDS content with good digestibility.These findings provide theoretical basis and technical references for selecting consumption methods and industrial applications of frozen chestnuts

The modification effects of ultrasound treatment on the properties of micellar casein (MC) at different pH values (7.0, 8.0, 9.0, 10.0) were studied.The structural changes of MC before and after ultrasound treatment at different pH values were characterized by means of zeta-potential, particle size, Fourier transform infrared spectroscopy, fluorescence spectroscopy, ultraviolet-visible spectroscopy, and scanning electron microscopy.The change trends of its properties, such as solubility, rheology, thermal stability, emulsification, foaming capacity and digestion, were analyzed.Results showed that the particle size of MC was the smallest [(184.76±1.56) nm] after ultrasound treatment at pH 9.0.The ultraviolet and fluorescence intensities of MC with or without ultrasonic treatment decreased with the increase of pH.The solubility of MC increased from (75.87±2.50)% to (91.83±1.53)% after ultrasound treatment at pH 7.0.Ultrasonication improved the thermal stability and storage modulus of MC at each pH value.At pH 8.0, ultrasonication enhanced the emulsification of MC.At pH 9.0, the foaming property of MC was significantly improved by ultrasonic treatment, while its foaming property and foam stability reached the maximum value of (66.67±1.78)% and (69.39±2.06)%, respectively.After simulated gastrointestinal digestion, the inhibition rate on α-amylase of the digested product for MC with ultrasonication was the highest value of (53.31±2.58)% at pH 7.0, whilst the inhibition rate on α-glucosidase reached the highest value of (71.79±2.48)% at pH 8.0.Therefore, the pH combined with ultrasonication could enhance the functional properties of MC effectively and broaden its application in the food industry.

This study investigated the effects of spray drying and freeze drying on the physicochemical properties and oxidative stability of camellia oil microcapsules.Free oil and demulsified oil obtained from the aqueous enzymatic extraction of Camellia oleifera seeds were used as the core material, while soy protein isolate and β-cyclodextrin were employed as the composite wall material.Microcapsules were prepared using spray drying and freeze drying, respectively.The results showed that the encapsulation efficiency, moisture content, solubility and bulk density of the microcapsules ranged from (72.55±1.89)% to (77.30±4.17)%, (1.54±0.04)% to (3.57±0.11)%, (74.22±2.10)% to (84.02±2.10)% and (0.25±0.01) g/cm³ to (0.32±0.02) g/cm³, respectively.Spray-dried microcapsules exhibited a near-spherical morphology with a smooth surface, while freeze-dried microcapsules showed a flaky and porous structure.Accelerated oxidation tests indicated that freeze-dried microcapsules demonstrated superior oxidative stability.By day 15, the peroxide values of freeze-dried microcapsules were approximately 50% of those of spray-dried microcapsules.Additionally, the degradation rates of α-tocopherol in spray-dried microcapsules from free oil and demulsified oil were 26.71% and 47.39%, respectively, while those of the corresponding freeze-dried microcapsules were only 5.34% and 5.64%, respectively.Correlation analysis revealed a negative relationship between peroxide value and α-tocopherol content.In conclusion, freeze drying can be applied to the preparation of camellia oil microcapsules.

This study aimed to comprehensively and objectively evaluate the quality of commercial vacuum fried French fries.The 17 indexes related to the appearance, nutrition, and texture characteristics of 13 kinds of vacuum fried French fries were measured.The core quality evaluation indexes were screened by difference analysis, correlation analysis, principal component analysis, and cluster analysis.The quality evaluation model of vacuum fried French fries was established by analytic hierarchy process and grey correlation analysis, and the reliability of the model was verified by sensory evaluation.Oil mass fraction (X₁), a^* value (X₂), chewiness (X₃), vitamin C content (X₄), and cohesiveness (X₅) were selected as core quality indexes.A quality evaluation model was established as follows:r^*_i=0.502 8X₁+0.260 2X₂+0.134 4X₃+0.067 8X₄+0.034 8X₅.The reliability of the model was confirmed by linear regression analysis between sensory scores and quality scores obtained from this model, showing a determination coefficient (R²) of 0.852.Oil mass fraction, a^* value, chewiness, vitamin C content, and cohesiveness were core quality indexes of vacuum fried French fries, and the evaluation model established by them could be used for comprehensive evaluation of the quality of vacuum fried French fries.

The mycelium can produce a variety of bioactive metabolites in the solid-state fermentation process of Stropharia rugosoannulata, however, the potential applications of the resulting fermented biomass have seldom been investigated.This study aimed to explore the antioxidant capacity and cutaneous protective potential of the solid-state fermented biomass derived from S.rugosoannulata.Four extraction methods (aqueous extraction, ultrasound-assisted aqueous extraction, alkaline extraction, and ultrasound-assisted alkaline extraction) were employed to prepare the extracts.The active components of the extracts were analyzed, and the in vitro antioxidant activity was evaluated.Additionally, the protective effects of the extracts against ultraviolet B (UVB)-induced damage in human skin fibroblasts (HSFs) were assessed, along with their ability to promote mechanical scratch wound healing in HSFs.Results showed significant differences (P<0.05) in yield, protein, polysaccharide, polypeptide, and total phenolic content among extracts from different methods.Ultrasound-assisted alkali extraction had the highest yield (5.20%), but alkali extraction showed the best antioxidant capacity.In cell experiments, water extracts significantly protected UVB-damaged HSF cells in a dose-dependent manner.Further analysis found that the protein-rich fraction in water extracts SP2 had strong antioxidant capacity and provided more significant protection, with a cell viability of 89.05% at 125 μg/mL.This component also exhibited a significant effect on the scratch mechanical injury repair of HSF cells.In conclusion, the extracts from S.rugosoannulata solid-state fermentation biomass have antioxidant activity and skin-protective potential, offering a theoretical basis for their application in the field of cosmetics.

To explore the protective effects and underlying mechanisms of Lactobacillus exopolysaccharides against lipopolysaccharide-induced intestinal barrier damage, a pure and structurally well-characterized polysaccharide (B6-EPS) isolated and purified from Lacticaseibacillus rhamnosus B6 was used as the research subject.The improvement effect of B6-EPS on LPS-induced injury in Caco-2 cell was systematically evaluated from multiple perspectives in vitro, including cell viability, inflammatory factor levels, transepithelial electrical resistance and permeability of Caco-2 cell monolayers, and tight junction protein expression.The results demonstrated that intervention with 200 μg/mL B6-EPS could significantly improve the viability of Caco-2 cells (P<0.05), enhance the level of anti-inflammatory factor IL-10 (P<0.01), and promote the expression of tight junction protein CLDN3 to improve the integrity of Caco-2 cell monolayers, thereby alleviating LPS-induced Caco-2 cell injury.In addition, the results of gene differential analysis also provided potential new targets for B6-EPS in regulating cellular inflammation and oxidative stress.Overall, the findings of this study provide scientific support for the protective effect of probiotic exopolysaccharides against lipopolysaccharide-induced intestinal barrier damage, and lay a foundation for further investigations into the deep mechanisms by which CLDN3 mediates the regulation of intestinal barrier function.

The elderly population is prone to osteoporosis due to declining skin function and impaired liver and kidney function. Consequently, both the elderly and individuals with osteoporosis require supplemental vitamin D intake to compensate for reduced vitamin D synthesis capacity. While vitamin D supplementation remains relatively limited in efficacy, enhancing levels of its primary active form, 1,25-dihydroxyvitamin D(1,25(OH)₂D), is of greater significance. This study aimed to provide a probiotic and dietary factor complex combination consisting of Bifidobacterium adolescentis, Bifidobacterium longum, curcumin, and oligogalactose.Compared with the model group, this combination significantly increased the bone mineral density and bone volume fraction of osteoporotic mice by 27.47% (95% CI:4.15%, 49.49%), and significantly improved the trabecular structure of bone.The combination increased the serum level of 1,25(OH)₂D in osteoporotic mice by 19.36% (95% CI:4.52%,34.21%) and improved the serum bone indexes.It also significantly improved the expression level of genes related to bone production, bone metabolism, and inflammatory response.The above results showed that this probiotic dietary combination could alleviate bone calcium loss, maintain bone health, repair bone damage, increase osteoblasts, and reduce the degree of osteoporosis.

Liangpi, a traditional wheat starch-based food in northern China, suffers from texture hardening and brittleness during storage due to starch retrogradation, significantly impairing its eating quality.This study investigated the effects of adding B-type starch and water-extractable arabinoxylan (WEAX) on retarding starch retrogradation in Liangpi and inhibiting water migration.Wheat A-type starch alone and a blend of A- and B-starch with the addition of WEAX (0%, 0.5%, based on starch dry weight) were used to prepare Liangpi samples.The control samples without WEAX were labelled as ALP and ABLP, while the WEAX-supplemented samples were designated as ALP-WEAX and ABLP-WEAX.The textural properties, water distribution and migration, and retrogradation characteristics of Liangpi samples were measured after 0, 24, and 72 hours at 4 ℃.Results showed that after the addition of WEAX, the hardness of fresh Liangpi decreased from 13 814.49 (ALP) and 15 362.71 g (ABLP) to 11 729.93 and 5 481.99 g, respectively.ABLP and ABLP-WEAX exhibited improved tensile strength and extensibility.Low-field NMR revealed that ABLP showed a strong bound water signal at 0.23 ms, while ABLP-WEAX further enhanced water binding (T₂₁ reduced to 0.19 ms) and minimized moisture migration during storage.DSC results demonstrated that ABLP-WEAX significantly suppressed starch retrogradation, with ΔH values decreasing by 77%, 32%, and 57% compared to ABLP after 0, 24, and 72 hours at 4 ℃.Meanwhile, the relative crystallinity and short-range ordered structure of starch showed less reduction.Therefore, the adding of WEAX and B-type starch effectively retarded the retrogradation process of Liangpi, providing a new idea for regulating the texture deterioration of starch-based foods.

This study utilized various analytical techniques, including rheometry, low-field nuclear magnetic resonance spectrometer, Fourier-transform infrared spectrometer (FTIR), texture analyzer, X-ray diffraction (XRD), and confocal laser scanning microscopy (CLSM), to investigate the effects of soy oligopeptides (SOP) on frozen dough properties.The findings revealed that SOP decreased the storage modulus (G′) and loss modulus (G″) of frozen dough, retarded water migration, and facilitated the conversion of free water to semi-bound water.Infrared analysis demonstrated that the incorporation of SOP led to a potential increase of up to 4.44% in ordered protein structures (β-sheets and α-helixes), indicating a partial transition from disordered to ordered structures in the frozen dough system.Texture analysis revealed that SOP significantly reduced the hardness and elasticity of frozen dough, consistent with the rheological findings.XRD analysis further demonstrated that SOP supplementation reduced the crystallinity of frozen dough.Compared with the control, addition of 0.4% SOP decreased crystallinity by up to 8.73% (P<0.05), thereby retarding starch retrogradation.Microstructural analysis confirmed that low levels of SOP (≤0.4%) markedly improved the dough’s microstructural integrity.This will provide a theoretical basis for the application of SOP in frozen foods.

The increase in heat resistance of Escherichia coli after acid adaptation leads to the difficulty of sterilization, which brings challenges to food safety in the process of food processing and storage.The purpose of this study was to explore the effect of dihydroquercetin (DHQ) on the heat resistance of acid-adapted E.coli and its molecular mechanism, to provide a basis for the application of natural bacteriostatic agents in food preservation.The minimum inhibitory concentration of DHQ against E.coli was determined by the double dilution method.The control group (pH 7.0), acid adaptation group (pH 5.6), and corresponding DHQ treatment group were set up, respectively, and the heat resistance of E.coli was evaluated by measuring the D-value under heat treatment at 55 ℃.Combined with transcriptome sequencing and qRT-PCR, the enrichment pathway of differentially expressed genes and the expression changes of heat-resistant related genes rpoH, dnaK, grpE, and clpB were analyzed.Results showed that acid adaptation significantly improved the D-value of E.coli and the relative expression of the rpoH gene.MIC concentration of DHQ could reduce the D-value of the acid adaptation group.Acid adaptation activated amino acid metabolism, quorum sensing and other pathways, while DHQ could interfere with energy metabolism, two-component system and membrane stability-related pathways and down-regulate the expression of heat-resistant related genes.DHQ can inhibit the expression of genes related to heat tolerance and interfere with metabolic pathways, thus weakening the acid adaptation to heat tolerance of E.coli.

Building upon previous research that focused on the preparation of nano-cinnamaldehyde (Nano-cin) and its application in fruits preservation, this study was designed to explore a gentle yet effective preservation approach for post-mortem Baijiao seabass.By comparing with water and ClO₂ treatment, the impact of Nano-cin on the bacterial diversity and shelf-life of Baijiao seabass was evaluated.The results demonstrated that Nano-cin treatment effectively decreased the initial colony count of the fish and effectively inhibited bacterial growth during storage, extending the shelf-life to 8 days (in contrast to only 6 days in CK).High-throughput sequencing analysis revealed that Nano-cin specifically suppressed the growth of Aeromonas and Psychrobacter during the early storage period, and also hindered the proliferation of Shewanella putrefaciens.Notably, the inhibitory effect of Nano-cin on Shewanella putrefaciens was superior to that of ClO₂, enabling it to effectively control specific spoilage bacteria in seafood.Furthermore, Nano-cin effectively delayed lipid oxidation and protein degradation.At 8 days of storage, the total volatile base nitroger (TVB-N) and thiobarbituric acid reactive substances (TBARS) values were reduced by 15.50% and 12.81%, respectively, compared with those in the CK.Additionally, Nano-cin preserved the natural color of the fish, avoiding the whitening side effect caused by the strong oxidizing properties of ClO₂.In conclusion, as a novel bio-antimicrobial agent, Nano-cin shows great potential for the post-mortem preservation of aquatic products.

To explore the application potential of corn oligopeptides as bread quality improver, the effects of corn oligopeptides on bread moisture distribution, texture, relative crystallinity, sensory evaluation, and antioxidant properties were studied by low field nuclear magnetic resonance analyzer (LF-NMR), physical property analyzer, X-ray diffractometer (XRD), and other technical methods.The results showed that when corn oligopeptides were added with mass fraction of 0.8% (based on flour mass), the proportion of semi bound water and free water in bread increased, while the proportion of bound water decreased.A peptide addition ratio of 0.8% to 1.6% could reduce the hardness of bread.The relative crystallinity of bread starch decreases with the addition of corn oligopeptides.Corn oligopeptides could significantly enhance the DPPH free radical scavenging ability and iron ion reduction ability of bread.When the addition level of corn oligopeptide added was 0.8%, a higher sensory evaluation score was obtained.

To investigate the effects of drying methods on the structure and functional properties of casein micelles with partially removed β-casein, this study prepared micelle powders using three drying methods including freeze-drying (FD), freeze spray-drying (FSD), and spray-drying (SD).The influence of different drying methods on the structure was elucidated through techniques such as particle size analysis, ζ-potential measurement, Fourier-transform infrared spectroscopy (FTIR), intrinsic fluorescence spectroscopy, circular dichroism (CD) spectroscopy, and transmission electron microscopy (TEM).Furthermore, the effects of drying methods on functional properties, including solubility, emulsifying capacity, and foaming ability, were explored.The results showed that FD treatment had a minor impact on protein structure and better preserved the natural micelle structure.FSD treatment, which combined low-temperature atomization with freezing, maximized the retention of micelle structure and functional properties, exhibiting favorable solubility, emulsifying activity index (EAI), and foaming capacity (FC) of (84.5±0.82)%, (12.34±0.17) m²/g, and (100±1)%, respectively.In contrast, although SD treatment reduced the loss of calcium and phosphorus to some extent during processing, it caused significant damage to protein structure and functional properties, leading to notably lower solubility (68.67±1.55)%, EAI (7.67±0.93) m²/g, and FC (53±3)%.This study clarified the effects of drying methods on the structure and functional properties of partially β-casein-depleted casein micelles, providing a theoretical basis and data support for their development and utilization and expanding their application potential in functional dairy products and protein ingredients.

In this study, a hyperuricemic (HUA) mice model was established to investigate the synergistic mechanism of the combined intervention of Lactiplantibacillus plantarum KLDS 1.0328 and puerarin in hyperuricemia.The study revealed that compared with the HUA group, the combination of L.plantarum and puerarin significantly reduced the levels of uric acid to (38.81±6.78) μmol/L.The combination of L.plantarum and puerarin suppressed serum and liver xanthine oxidase activity, improved renal function, and reduced kidney damage.Moreover, L.plantarum combined with puerarin could regulate the expression of colonic tight junction proteins (Occludin, Claudin-1, ZO-1), thereby repairing the intestinal barrier.Additionally, the combination inhibited the levels of pro-inflammatory cytokines (TNF-α, IL-1β, and IL-6), while elevating the levels of anti-inflammatory cytokine IL-10.The intervention enhanced glutathione peroxidase and superoxide dismutase activity but reduced malondialdehyde levels and myeloperoxidase activity, mitigating renal and colonic inflammation and oxidative stress.Furthermore, the combination of L.plantarum and puerarin suppressed the expression of crucial proteins within NLRP3/NF-κB pathways and NLRP3 inflammasome.The intervention of L.plantarum and puerarin restored the diversity of gut microbiota in mice with hyperuricemia and regulated the structure of gut microbiota.Accordingly, these findings demonstrated that co-intervention with L. plantarum KLDS1.0328 and puerarin effectively alleviates HUA, providing a theoretical foundation and empirical evidence for the development of functional foods targeting uric acid metabolism regulation.

High internal phase emulsions (HIPE) attract significant interest for texture modification and functional design in food systems due to their gel-like texture and structural stability.However, HIPE stabilized solely by whey protein nanofibrils (WPN) tend to aggregate near the isoelectric point, limiting their stability and application scope.This study introduced xanthan gum (XG) as a co-stabilizer to construct WPN-XG composite HIPE with 74% (V/V) oil content.It systematically investigated their structural properties, microstructure, rheological behavior, and environmental stability.Results revealed that electrostatic interactions between WPN and XG formed a composite structure.This interaction improved protein conformation and enhanced interfacial stability.The composite system achieved a minimum particle size of 0.32 μm.The absolute zeta potential value increased with XG addition.Enhanced fluorescence intensity indicated a more open protein conformation.The WPN-XG emulsion exhibited typical solid-like characteristics (G′>G″) and good shear recovery performance.It maintained stability under heating, centrifugation, alkaline conditions, and refrigeration.Comprehensive evaluation identified WPN∶XG ratios of 1∶2 and 1∶1 as optimal for structural formation and environmental adaptability.This work provides a theoretical basis and novel strategy for developing natural, highly stable emulsifying systems.

To develop efficient anti-ultraviolet (UV) substances, anthocyanin-polysaccharide complexes were prepared by physical compounding of Aronia melanocarpa anthocyanin (AMA) and Aronia melanocarpa fruit pomace polysaccharide (AMPP). The anti-UV activity and antioxidant mechanism were evaluated based on a yeast cell model. The results showed that in the yeast UV radiation resistance test, the complexes significantly increased cell viability (P<0.05). The complexes could enhance the function of the antioxidant enzyme system, thereby effectively scavenging excessive free radicals generated by UV radiation and avoiding cell oxidative damage. The complexes groups significantly improved the activities of antioxidant enzymes, in which the activities of glutathione peroxidase (GSH-Px) increased by 196.13 U/mL and 311.78 U/mL, superoxide dismutase (SOD) increased by 31.09 U/mL and 30.92 U/mL, and catalase (CAT) increased by 2.22 μmol/(min·mL) and 3.00 μmol/(min·mL), respectively. Meanwhile, the complexes could inhibit damage signal transduction, accelerate cell injury repair and protein synthesis, and reduce the accumulation of lipid peroxidation products, resulting in a decrease in malondialdehyde (MDA) by 6.17 nmol/L and 7.60 nmol/L. The synergistic effect formed after the compounding of anthocyanins and polysaccharides enhanced the free radical scavenging ability, thereby efficiently scavenging reactive oxygen species (ROS) with the ROS fluorescence intensity decreased by 5 843 and 6 549, respectively, indicating that the complexes could effectively alleviate UV-induced oxidative stress. This study provides a theoretical reference for the intensive processing and anti-radiation research of Aronia melanocarpa anthocyanins and polysaccharides.

To investigate the impact of Companilactobacillus alimentarius from different sources on the quality of Zha-chili, bionic devices and high-throughput sequencing technology were employed to analyze differences in flavor, taste, and bacterial communities among Zha-chili samples fermented with 39 C.alimentarius strains isolated from chili paste and Zha-chili.Electronic nose analysis revealed that the Zha-chili samples prepared using C.alimentarius strains sourced from chili paste exhibited significantly higher levels of aromatic compounds (P<0.05) and significantly lower levels of sulfides and alkanes (P<0.05) compared to those fermented with C.alimentarius strains isolated from Zha-chili.Electronic tongue analysis indicated that the Zha-chili samples prepared with C.alimentarius strains from chili paste had significantly higher intensities of umami, bitterness, astringency, and aftertaste-A (astringent aftertaste) (P<0.05) while showing significantly lower intensities of sourness, saltiness, aftertaste-B (bitter aftertaste), and richness (umami aftertaste) (P<0.05) compared to the samples made with strains isolated from Zha-chili.Microbial counting results indicated no significant differences in the total viable count and total lactic acid bacteria count between the two groups of Zha-chili samples (P>0.05).α-Diversity analysis demonstrated that samples prepared with C.alimentarius strains from chili paste exhibited higher species diversity (P<0.05).Community structure analysis revealed significant differences in the bacterial community structures of Zha-chili samples prepared using C.alimentarius strains from different sources (P<0.05), with Weissella significantly enriched in the samples made from strains sourced from chili paste (P<0.05).Clusters of orthologous groups of proteins (COG) database analysis indicated that the bacterial community in the Zha-chili prepared with C.alimentarius isolated from chili paste exhibited a more pronounced expression of functional genes related to “translation, ribosomal structure, and biogenesis” as well as “replication, recombination, and repair” (P<0.05).Correlation analysis revealed that the addition of C.alimentarius significantly suppressed the bitterness and astringency of Zha-chili (P<0.05).Given that samples sourced from chili paste exhibited higher levels of aromatic compounds, a more pronounced umami flavor, and greater bacterial community diversity, selecting C.alimentarius strains from chili paste for preparing Zha-chili samples positively impacts its quality.

To explore the effects of different indigenous Hanseniaspora uvarum strains on the quality of non-aromatic white wines, ‘Tocai Friulano’ grapes were used as the raw material.Three indigenous H.uvarum strains (HU1, HU3, HU4) were sequentially inoculated with commercial Saccharomyces cerevisiae X16, and the results were compared with a control group fermented with X16 alone.The dynamics of yeast populations during fermentation were monitored, and the physicochemical properties, volatile compounds, electronic nose (e-nose), electronic tongue (e-tongue), and sensory characteristics of the finished wines were comprehensively evaluated.The results showed that sequential fermentation with H.uvarum and S.cerevisiae reduced the alcohol content by 0.24%-0.31% and increased the glycerol content by 0.3-0.39 g/L.Moreover, different H.uvarum strains variably influenced the types and concentrations of volatile compounds, significantly enhancing the floral, fruity, and overall aroma complexity of the wines.Orthogonal partial least squares discriminant analysis identified six key differential volatile compounds, including ethyl hexanoate, ethyl decanoate, isoamyl acetate, 2-phenylethanol, ethyl acetate, and ethyl octanoate, which were predominantly enriched in the treatment groups.E-nose and e-tongue analyses revealed significant differences in the olfactory and taste profiles among the wine samples.The treatment groups exhibited stronger response signals on multiple e-nose sensors and showed heightened sensitivity in richness and umami perception according to the e-tongue.Sensory evaluation further confirmed the superior aroma and taste attributes of the treatment groups.In conclusion, H.uvarum strains significantly enhanced the aroma profile of ‘Tocai Friulano’ dry white wine, demonstrating considerable potential for improving the quality of non-aromatic white wines.

Acetate is an important renewable carbon source that has been widely applied in the biosynthesis of high-value chemicals.(R)-3-hydroxybutyrate[(R)-3-HB], as a crucial chiral intermediate in the food and pharmaceutical industries, holds broad application potential.However, microbial synthesis of (R)-3-HB from acetate as the sole substrate has remained limited by low titers.In this study, we aimed to construct an engineered Yarrowia lipolytica strain capable of efficiently converting acetate into (R)-3-HB.First, a high acetate-tolerant strain, YL305, was obtained through strain library screening, and a CRISPR-based gene editing toolkit was established.Subsequently, optimal (R)-3-HB biosynthetic modules were developed by screening for efficient combinations of acetoacetyl-CoA reductases (PhaBs) and thioesterases.By further optimizing key gene copy numbers, enhancing acetyl-CoA supply, and disrupting competing (R)-3-HB-CoA bypass pathways, the engineered strain achieved a titer of 377.86 mg/L (R)-3-HB in shake flask cultivation.Moreover, during fed-batch fermentation in a 5 L bioreactor with acetate as the sole carbon source, (R)-3-HB production reached at 5.50 g/L, representing the highest level reported to date in Y.lipolytica.This work demonstrates the application potential of Y.lipolytica in acetate valorization through systematic metabolic engineering, providing an effective microbial chassis and strategy for the efficient synthesis of acetate-derived chemicals.

Sanghuangporus sanghuang is a medicinal macrofungus that has long been utilized in East Asia for its diverse pharmacological properties, including antioxidant, anti-inflammatory, and anticancer activities.Despite its increasing use, the chemical basis underlying these bioactivities remains incompletely characterized, and systematic comparisons between cultivated and wild resources are scarce.This study comprehensively characterized the chemical constituents of both cultivated and wild S.sanghuang and identified the potential quality markers using ultra-high performance liquid chromatography coupled with Q-exactive orbitrap tandem mass spectrometry.The enrichment factors were calculated based on peak area ratios between wild and cultivated samples.A total of forty-six chemical constituents were unambiguously identified.Among them, six flavonoids, six isocoumarins, nine phenolics, and two phenylpropanoids were enriched in wild specimens, with enrichment factors ranging from 0.026 to 0.610.Furthermore, ten out of eighteen styrylpyrones exhibited preferential accumulation in wild samples (0.035-0.332).Conversely, cultivated specimens contained markedly higher levels of ergosterol, three of the four fatty acids, and three styrylpyrones, with enrichment factors spanning 2.724 to 5.432.On the basis of differential distribution patterns and bioactivity relevance, Hispidin, Inoscavin A, Hypholomine B, Phelligridin A, and ergosterol were proposed as quality markers for S.sanghuang.These findings provide a scientific foundation for the standardization of S.sanghuang cultivation and the development of evidence-based quality control frameworks.

This study employed enzymatic hydrolysis with polygalacturonase-pectinase to enhance the bioactivity of sea buckthorn polysaccharides (SBP).Initial single-factor experiments and Box-Behnken design-based response surface methodology (RSM) identified the key process parameters, including enzyme dosage, time, temperature, and pH.This approach also established a predictive model for the hydrolysis process.Subsequently, an artificial neural network coupled with a genetic algorithm (ANN-GA) further optimized these parameters.The combined strategies determined the optimal conditions as follows:enzyme dosage of 810.6 U/g, time of 90.1 min, temperature of 51.3 ℃, and pH of 4.8.Under these conditions, the reducing sugar content reached 48.9%.Structural analysis revealed a substantial decrease in the molecular weight of the enzymatic hydrolysate (ESBP), from 1.57×10⁵ to 4.45×10³, confirming effective degradation.In vitro activity assays demonstrated that the enzymatic hydrolysate exhibited a significantly enhanced scavenging capacity against DPPH free radicals and hydroxyl radicals.Furthermore, in a non-alcoholic fatty liver disease (NAFLD) model using HepG2 cells, ESBP treatment significantly reduced intracellular accumulation of triglycerides and total cholesterol.These results confirm that enzymatic modification effectively improves the lipid-lowering and antioxidant activities of sea buckthorn polysaccharides.This work provides a theoretical basis and practical methodology for their application in functional foods.

The fermentation process of garbage enzyme encompasses the involvement of diverse microorganisms and alterations in metabolic products.These factors are intrinsically linked to its functions.To explore the disparities in microbial composition and metabolic products during the fermentation of fruit and vegetable waste, high-throughput sequencing and non-targeted metabolomics techniques were employed to analyze the microbial composition, differential metabolites, and metabolic pathway enrichment within the waste enzyme liquid at different fermentation time.Results showed that the garbage enzyme was abundant in proteins, total phenols, enzymes, and other bioactive components.Lactobacillus and Acetobacter were the dominant bacteria, while the predominant fungi were Pichia and Kazachstania during the fermentation.A total of 565 significantly different metabolites were generated during the fermentation process, which were categorized into 11 classes.Lipids and lipid-like molecules constituted the largest proportion (35.79%), and the expression levels of organic acids and their derivatives increased.There were 11 differential metabolic pathways with a high enrichment rate (>0.1) and statistical significance (P<0.05).Among these, flavonoid biosynthesis, phenylpropane biosynthesis, flavonoid and flavonol biosynthesis, and choline metabolism in cancer were particularly notable (P<0.001).The fermentation time exerted a significant influence on flavonoid biosynthesis, flavone, and flavonol biosynthesis, etc.Additionally, when fermented for three months, the process also engaged disease-related metabolic pathways.The microbial community, enzymes, phenols, flavonoids, and other metabolites in the waste enzymes are closely intertwined with their antibacterial and anti-stress functions.This study deepened the understanding of the functional components of garbage enzymes and provided a theoretical foundation for further exploration of the application of garbage enzymes in the practical environment.

The base liquor of the Dahui-Jiu round (rounds 3-5) in Jiangxiangxing Baijiu accounts for a large proportion of the total output, making it the “golden round” in Jiangxiangxing Baijiu production.This study took the fermented grains from the stacked fermentation process of mechanized and traditional brewing for rounds 3-5 of Jiangxiangxing Baijiu as the research objects, and analyzed the differences in physicochemical factors and microbial communities of fermented grains between the mechanized and traditional during the stacked fermentation.The moisture content of fermented grains in the traditional workshop ranged from 46.64% to 55.76%, which was higher than that in the mechanized workshop (42.56%-52.96%).In contrast, the reducing sugar content in the mechanized workshop (1.48%-2.40%) was higher than that in the traditional workshop (1.35%-1.68%).In terms of microbial diversity, the species diversity of microorganisms in the traditional workshop was higher than that in the mechanized workshop.For bacteria, in round 3, the relative abundance of Rhodococcus in the mechanized workshop was 4.3%-18.8%, significantly higher than that in the traditional workshop (2.3%-5.3%).In the late fermentation stage of round 4, the relative abundance of Unclassified_Lactobacillales in the traditional workshop was 35.9%, which was higher than that in the mechanized workshop (16.7%).In round 5, Pseudomonas was the dominant bacterium, with a relative abundance of 12.1%-36.1%.In the late fermentation stage of round 5, the relative abundance of Acetobacter in the mechanized workshop was 27.7%, significantly higher than that in the traditional workshop (0.13%).LEfSe analysis showed that the main differential bacteria between the traditional and mechanized workshops included Weissella, Sphingobium, unclassified_Lactobacillales, Enhydrobacter, Acetobacter, and Sphingomonas.For fungi, Issatchenkia was the absolute dominant fungus in the late fermentation stage, and its relative abundance in the traditional workshop was consistently higher than that in the mechanized workshop.The relative abundance of Monascus in the mechanized workshop was significantly higher than that in the traditional workshop.During the fermentation of rounds 3-5, the main differential fungi between the two workshops were Monascus, Byssochlamys, Candida, Aspergillus, Thermomyces, Issatchenkia, and Pichia.Redundancy analysis (RDA) indicated that with the progression of rounds, the difference in the core bacterial communities between the traditional and mechanized workshops gradually increased, and the difference in fungal communities reached the maximum in round 4.Moisture and acidity might be the main driving factors affecting the succession of the bacterial community in fermented grains, and moisture showed a negative correlation with most fungi.This study conducted an in-depth analysis of the physicochemical and microbial differences in the stacked fermentation grains between the traditional and mechanized workshops during rounds 3-5, providing basic theoretical and disciplinary support for promoting the development of mechanized brewing of Jiangxiangxing Baijiu.

To investigate the differences in the physicochemical properties, organic acids and microbial community structure of fermented grains from seven rounds of Jiangxiangxing Baijiu, the present study used an ion chromatography analyser, high-throughput sequencing, and physicochemical analyses to comprehensively analyse samples of fermented grains from different rounds of Jiangxiangxing Baijiu.Results showed that, in terms of physicochemical characteristics, the moisture content increased in 1-5 rounds and stabilised in 6-7 rounds, with fermented grains from the cellar being higher than those from the cellar, the starch content decreased with the rounds, with a rapid decrease in 1-3 rounds, the reducing sugar content fluctuated greatly, with the cellar being higher than that from the cellar, and the acidity continued to increase, with the most significant increase in the 1 st round.Lactic acid, acetic acid, and total organic acid content increased with the rounds and levelled off in the later stages, with lactic acid being the dominant organic acid.In terms of microorganisms, the dominant bacterial phylum of fermented grains in the cellar was Firmicutes, Proteobacteria, and Actinobacteriota, and Ascomycota was the dominant fungus, the bacterial phylum of fermented grains in the cellar was Firmicutes, and the dominant fungus was Ascomycota, and the dominant bacterial phyla were mostly lactic acid-producing bacteria, etc.The correlation analysis showed that organic acids were significantly associated with physicochemical properties and microbial communities.Lactic acid was positively correlated with acidity and reducing sugar, negatively correlated with moisture and starch, and correlated with a variety of microorganisms, and acetic acid was weakly correlated with the physicochemical properties of fermented grains.The above results can provide a certain scientific basis for the regulation of organic acid generation in fermented grains of Jiangxiangxing Baijiu and the optimisation of Baijiu brewing.

Microbial fermentation plays a critical role in the quality formation of mulberry leaf tea.To investigate the effects of multi-strain synergistic fermentation on bioactive components and flavor quality, mulberry leaf green tea was used as the raw material.Two multi-strain synergistic strategies were applied:direct mixed fermentation with lactic acid bacteria (FL) and sequential fermentation with lactic acid bacteria followed by Saccharomyces cerevisiae (FLS).Unfermented tea (NF) and naturally fermented tea (FNL) served as controls.Changes in quality attributes and chemical composition of mulberry leaves during fermentation were systematically characterized using computer vision analysis, determination of bioactive compounds, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS).Key differential volatile components were identified using orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity values (ROAV).The results showed that multi-strain synergistic fermentation (FL and FLS) effectively eliminated grassy odors, produced a bright light-yellow infusion, and generated complex aroma profiles characterized by sauerkraut-like, kimchi-like, and microbial notes.Fermentation significantly increased the contents of total alkaloids, 1-deoxynojirimycin (DNJ), and γ-aminobutyric acid (GABA).The highest DNJ content was observed in FL, while FLS exhibited the greatest accumulation of GABA.In contrast, total flavonoid and total polyphenol contents decreased after fermentation.Volatile analysis indicates that, compared with NF and FNL, both the diversity and total concentration of volatile compounds increased markedly in FL and FLS.Based on ROAV analysis, a total of nine key aroma compounds, including 3-octen-2-one and (E)-2-nonenal, were identified from all samples, and their contributions to aroma formation were clarified.This study demonstrates that multi-strain synergistic fermentation effectively modulates flavor characteristics and functional components of mulberry leaf tea, providing a theoretical basis for the development of high-quality fermented mulberry leaf tea products.

The hygrothermal heat transfer contraction model of hot-air drying of corn grain heap was established by using Simcenter STAR-CCM+ software with the flow-solid coupling method.Through numerical simulation, the heat and mass transfer characteristics of the corn grain heap and the volume contraction generated during the drying process were investigated, and the changes and migration of corn moisture during the hot air drying process were verified by using low field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI).Results showed that the model could better reflect the changing rules of moisture heat transfer and volume shrinkage in the drying process of the grain pile.The temperature of the grain heap in the drying process started to rise from the bottom, and the moisture loss started from the bottom. The contraction of corn in the drying process was divided into two stages, including rapid contraction in the early stage and slower contraction in the late stage, and the volume ratio of corn at the end of drying was about 88%.In the drying process, the free water in the corn was gradually converted into bound water, and it was not easy to flow the largest proportion of water loss.

To explore the internal correlation mechanisms among the microbial community composition, volatile metabolites in fermented grains, and flavor substances in base liquor during the stacking fermentation of sauce-flavor Baijiu, a combination of high-throughput sequencing, gas chromatography-flame ionization detector (GC-FID), and liquid-liquid microextraction-gas chromatography-mass spectrometry (LLME-GC-MS) techniques, coupled with multivariate statistical analysis, was employed to conduct a correlation study on the core microorganisms, volatile metabolites in fermented grains, and differential flavor substances in base liquor during the high-temperature stacking fermentation of the Zaosha stage and the first round of sauce-flavor Baijiu.The results showed that the core microorganisms in the Zaosha stage included 11 species such as Bacillus and Kroppenstedtia, which were mainly driven by starch.In contrast, the first round featured 7 genera such as Lichtehimia and Oceanobacillus, with acidity and moisture being the main driving factors.There were significant differences in the composition of flavor components between the base liquors of the two rounds, with a total of 25 differential volatile flavor substances identified.In the Zaosha stage, Pichia and Thermomyces exhibited the highest correlation with the volatile components in the base liquor.In the first round, Zygosaccharomyces and Torulaspora had the closest relationship with the flavor substances in the base liquor.This study revealed the composition and succession patterns of core microorganisms and the differences in their driving factors at different stages of high-temperature stacking fermentation during the raw material preparation stage and the first round of sauce-flavor Baijiu, providing theoretical data for a deeper understanding of the early origins of flavor differences in the base liquors of these two stages.

In this study, a simulated frying system at 180 ℃ was established to investigate the mechanisms underlying the changes in the antioxidant activity of five flavonoids in high-temperature oil.The results showed that all five flavonoids exhibited thermal instability;both their content and the overall antioxidant activity of the system decreased with prolonged heating time, yet no cytotoxic substances were generated.Fourier transform infrared spectroscopy (FTIR) analysis revealed that the addition of quercetin and EGCG to linoleic acid effectively inhibited the cleavage of linoleic acid double bonds at 180 ℃.Furthermore, these flavonoids may suppress the generation of aldehydes and ketones by forming stable products containing C—O—C bonds through reactions with fatty acids or carbonyl compounds.Analysis of quercetin degradation products using UPLC-Q-TOF-MS/MS indicated that quercetin underwent a Michael addition reaction with an oxidation intermediate of linoleic acid (a C4 short-chain aldehyde/ketone with a molecular weight of 88) to form a carbonyl-phenol adduct with a molecular weight of approximately 390 (m/z 389 [M-H]^-).In conclusion, flavonoids can serve as safe antioxidants for oils.The high-temperature-induced chemical loss and the formation of carbonyl-phenol adducts with low antioxidant activity are the primary mechanisms responsible for the attenuation of their antioxidant activity in frying systems.

To investigate the changes in quality of sika deer leg meat and myofibrillar proteins under varying heating conditions, this study assessed and analyzed shear force, texture, cooking loss, microstructure of sika deer leg meat, as well as turbidity, surface hydrophobicity, carbonyl group content, total sulfhydryl group content, and secondary structure of myofibrillar proteins.These parameters were assessed under different heating temperatures and durations.Results indicated that as heating temperature and time increased, the shear force, hardness, chewiness, and adhesiveness of sika deer leg meat exhibited a decreasing trend while cooking loss significantly increased.Scanning electron microscopy revealed that heating compromised the integrity of muscle tissue structure, this resulted in muscle fiber contraction with an increase in pore size between muscle fiber bundles and disruption of endomysium and perimysium.Turbidity and surface hydrophobicity of myofibrillar rose at 70 ℃ but decreased at temperatures exceeding 90 ℃.The protein carbonyl group content consistently increased while the total sulfhydryl content steadily declined.Fourier-transform infrared spectroscopy analysis suggested that heat treatment may promote the deconstruction of β-angle and the formation of β-fold.In conclusion, heating alters both the properties and structure of myofibrillar proteins which subsequently impacts the quality of sika deer leg meat.

Dictyophora species is a kind of high-value edible fungus.Enhancing the development of deep-processed products from Dictyophora holds significant importance for its comprehensive resource utilization and industrial upgrading.This study systematically evaluated the effects of Lentilactobacillus buchneri L-3, Lentilactobacillus parafarraginis L-7, and Lactiplantibacillus plantarum 4-18 on the nutritional and flavor profiles of D.indusiata extract.Changes in nutritional components such as reducing sugars, organic acids, total phenolics, and volatile flavor compounds in the extract were analyzed using HPLC and headspace solid phase microextraction gas chromatography-mass spectrometry.Results demonstrated that three lactic acid bacteria (LAB) strains significantly increased the contents of total phenols, total protein, and titratable acidity while decreasing the reducing sugar content in the Dictyophora extract, with L.plantarum 4-18 exhibiting the strongest enhancement capability.L. buchneri L-3 fermentation significantly increased the contents of total amino acids and essential amino acids (P<0.05), with an increase of lysine by 203%, while L.plantarum 4-18 fermentation decreased total amino acid content by 33.1%.LAB fermentation generally decreased aldehyde compounds while increasing alcohols and esters.L-7 enriched phenethyl alcohol and 2-ethylhexanol, representing rose and fruit aroma, respectively.The L-3 group produced methyl lactate, imparting a cream aroma.Electronic nose and GC-MS analysis showed that the fermented extracts exhibited enhanced fruity and baking aromas.In conclusion, L. buchneri L-3 significantly optimized the nutritional composition of Dictyophora extract, while L.parafarraginis L-7 improved the richness of flavor.The synergistic application of the two strains can provide a theoretical foundation and technical paths for the development of high-value-added fermented Dictyophora probiotic beverages.

The study aimed to investigate the effects of different concentrations of slightly acidic electrolyzed water (SAEW) on the postharvest storage quality and preservation efficacy of chili peppers (Capsicum frutescens L.).Chili peppers were treated with five mass SAEW concentration groups (0, 25, 50, 75, and 100 mg/L) and stored at (22±1) ℃.Dynamic changes in the following parameters were systematically analyzed during storage, including the total number of colonies, appearance quality, nutritional components, and activities of disease resistance-related defense enzymes.A comprehensive evaluation was conducted using principal component analysis.Results showed that the 75 mg/L treatment significantly inhibited microbial growth (9.91%), effectively maintained appearance quality, as evidenced by a significant reduction in the decay index, good retention of color and firmness, and a decrease in weight loss rate to 2.17%, and retained nutritional components well (ascorbic acid content reached 1.04 times that of the control group), while also activating the defense enzyme system, with peroxidase (POD) and superoxide dismutase (SOD) activities increasing to 12.34% and 15.57%, respectively, and the activities of phenylalanine ammonia lyase (PAL), chitinase (CHI) and β-1,3-glucanase (GLU) also significantly enhanced.Principal component analysis indicated that the comprehensive quality score of the 75 mg/L treatment group was significantly higher than that of other groups.In conclusion, 75 mg/L SAEW treatment effectively delayed the post-harvest quality deterioration of chili peppers by synergistically inhibiting microbial reproduction and activating the endogenous defense system, providing important theoretical basis and practical references for the development of efficient green preservation technology for chili peppers.

In this study, three types of materials were used to package the ready-to-eat Zea mays L. var. certaina Kulesh, including polyamide (PA)/PA/retortable cast polypropylene (RCPP), Al₂O₃/PA/RCPP, and PA/high barrier glue (HG)/RCPP.The effects of different packaging materials on the storage quality of Zea mays L. var. certaina Kulesh were investigated, focusing on changes in color, texture, weight loss, and other indicators during the storage period.Results showed that the water absorption, water vapor permeability, and oxygen permeability of PA/PA/RCPP packaging materials were significantly higher than those of the other two materials after sterilization.packaged with the three materials exhibited changes in quality, including color difference, hardness, adhesion, weight loss, and water content, during the storage period.Al₂O₃/PA/RCPP packaged Zea mays L. var. certaina Kulesh had the most significant color change, with the color difference at 90 days of storage increasing to 3.3 times that at 15 days of storage.Zea mays L. var. certaina Kulesh packaged in PA/PA/RCPP material had greater changes in textural properties during the storage period.The hardness was 2.04 and 1.83 times higher than that of Zea mays L. var. certaina Kulesh packaged in PA/HG/RCPP and Al₂O₃/PA/RCPP, respectively.The adhesive strength was 1.95 and 1.74 times higher than that of the two materials, and the chewing strength was 1.90 and 1.79 times higher than that of the two materials during the 90-day storage period.PA/HG/RCPP-packed Zea mays L. var. certaina Kulesh outperformed the other two packaging treatments in terms of weight loss, moisture content, and sensory scores.Comprehensively, PA/HG/RCPP-packed had the best storage quality, and the composite was expected to be a new choice for packaging materials for ready-to-eat white glutinous thumb Zea mays L. var. certaina Kulesh.

Antibiotic-associated diarrhea (AAD) is a common complication.This study aimed to explore the preventive and therapeutic effects of Lactiplantibacillus plantarum KSFY01 on AAD and to preliminarily investigate its mechanism by establishing a mice AAD model induced by ampicillin, vancomycin, neomycin, and clindamycin.Model mice received KSFY01 gavage intervention, with a (Lactobacillus delbrueckii subsp.bulgaricus) (LB group) as control.The research was conducted by detecting general signs, immune organ indices, fecal scores, serum inflammatory factor levels, colonic histopathological changes, and intestinal barrier function indicators of mice, and combining with intestinal flora analysis.Results showed that KSFY01 improved general signs of mice, inhibited antibiotic-induced increase in spleen index and decrease in thymus index, alleviated diarrhea, and reduced fecal score and water content.It lowered serum levels of TNF-α, IFN-γ, and IL-6, increased IL-10 levels, with an anti-inflammatory effect superior to the LB group.It reduced inflammatory cell infiltration in colonic tissue, inhibited the decrease of zonula occludens-1 (ZO-1) protein expression, and lowered intestinal permeability, with a stronger effect than the LB group.It significantly improved antibiotic-induced intestinal flora dysbiosis, regulated flora structure at phylum and genus levels, reduced the relative abundance of harmful bacteria, and its effect was better than the LB group.Species difference analysis indicated that KSFY01 adjusted flora differences, restored normal flora structure, and the dominant species mostly belonged to Firmicutes, similar to the normal group.In conclusion, L.plantarum KSFY01 had good preventive and therapeutic effects on AAD, providing a new potential probiotic option for the prevention and treatment of AAD.

Hyaluronic acid (HA) is a widely used ingredient in foods, cosmetics, and pharmaceuticals due to its favorable biological activities and well-established microbial fermentation processes.Although HA has been shown to significantly promote skin health, its mechanism of action in alleviating skin hypoxic injury through intercellular crosstalk remains unclear.In this study, fibroblasts were pretreated with HA of four distinct molecular weights to generate HA-conditioned medium (HA-CM), and the protective effects of the HA-CM against hypoxic injury in keratinocytes were subsequently evaluated.The results showed that low-molecular-weight HA (HA2, 30.8 kDa) exhibited the strongest effect in promoting fibroblast secretion of transforming growth factor-beta 1 (TGF-β1) and vascular endothelial growth factor (VEGF), while simultaneously suppressing the release of interleukin-1 alpha (IL-1α).Moreover, HA2-CM conferred the most pronounced protection against hypoxic damage in HaCaT cells, as evidenced by reduced reactive oxygen species (ROS) accumulation, decreased secretion of tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6), and lower apoptosis rate.These findings demonstrate that HA reprograms the fibroblast secretory phenotype, using TGF-β1 and VEGF as key paracrine mediators to synergistically activate the nuclear factor erythroid 2-related factor 2 (Nrf2)/heme oxygenase-1 (HO-1) antioxidant pathway, thereby establishing a multi-target regulatory mechanism against skin hypoxic injury.This work provides direction for the comprehensive utilization of HA in developing high-value-added functional foods and offers an important reference for the molecular-weight-tailored design of anti-hypoxia interventions.

To reduce the fishy odor of giant salamander tails, this study employed rosemary extract for deodorization. Building upon this, the Box-Behnken response surface methodology was used to further optimize the relevant parameters of the deodorization process.Gas chromatography-ion migration spectroscopy (GC-IMS) was utilized to analyze changes in volatile components before and after deodorization of the giant salamander tails.The results indicated that the optimal deodorization parameters were a rosemary extract mass fraction of 0.14%, an immersion time of 44 minutes, and a solid-to-liquid ratio of 1∶3.7 (g∶mL), significantly reducing the sensory fishy odor.A total of 22 volatile compounds were identified using GC-IMS, including aldehydes, alcohols, ketones, alkenes, and alkanes.Before deodorization, aldehydes constituted the highest proportion, with key fishy-smelling compounds like pentanal and hexanal present at elevated levels.After deodorization, aldehyde content decreased while ketone and alkene content increased, imparting pleasant fruity and creamy aromas to the giant salamander tails.Six key flavor compounds were identified through relative odor activity values and orthogonal partial least squares discriminant analysis.Among these, 1-hexanal and n-valeraldehyde were primary off-flavor compounds before deodorization, while β-pinene, δ-3-cis-cinnamene, and 3-methyl-1-butanol emerged as characteristic flavor components after deodorization.These findings provide valuable insights for the deodorization of giant salamander tails and future utilization development.

This study extracted essential oils from perilla (Perilla frutescens) and ginger (Zingiber officinale) via hydrodistillation and systematically evaluated the antibacterial activity, antioxidant capacity, and compositional changes of their blended system.Antibacterial activity was determined using the agar disk diffusion method and the broth microdilution method, identifying the optimal blending volume ratio (1∶2).Antioxidant activity was assessed via the DPPH free radical scavenging assay.Changes in chemical composition were analyzed by gas chromatography-mass spectrometry (GC-MS).The results demonstrated that the perilla-ginger essential oil blended at 1∶2 (V/V) exhibited highly sensitive inhibition against Staphylococcus aureus, Escherichia coli, Salmonella, Candida albicans, with inhibition zone diameters ranging from 18.29 to 20.24 mm.The minimum inhibitory concentrations of the blend were significantly lower than those of the individual essential oils.Fractional inhibitory concentration indices indicated synergistic effects against most tested strains.At 4.0 mg/mL, the DPPH free radical scavenging rate of the compound oil reached 81.20%, corresponding to 92.34% of the activity observed for the same concentration of ascorbic acid solution.GC-MS analysis revealed significant increases in the relative contents of bioactive compounds such as β-caryophyllene and α-zingiberene in the compound oil.The synergistic interaction of components within the compound oil significantly enhanced its antibacterial function while also demonstrating favorable antioxidant capacity.These findings may provide a theoretical foundation for developing natural and green preservatives.

To improve the quality of high-salt dilute soy sauce fermentation, dry yeast powder was used as raw material for enzymatic hydrolysis, and flavor protease hydrolysate (Y1), neutral protease hydrolysate (Y2), and compound enzyme hydrolysate (Y3) with improved enzymatic hydrolysis effects were utilised as exogenous additives in the fermentation of high-salt dilute soy sauce.Results indicated that the physicochemical indexes of soy sauce with yeast protein hydrolysate were improved.The amino acid nitrogen and umami amino acids of Y3 increased by 13.83% and 22.23%, respectively, compared to the control group.During the GC-MS analysis of soy sauce, a total of 68 volatile flavour compounds were detected, and compared to the control group, the types and content of hydrolysates increased by 22.26%, 22.45%, and 39.39%, respectively.The results of the sensory evaluation showed that the addition of yeast protein hydrolysate enhanced the overall sensory score of the soy sauce.Compared to the control group, the scores for Y3 increased by 31.57% in aroma and 24.14% in taste.The results of microbial diversity indicated that the proportions of Staphylococcus and Weissella increased in the three treatment groups, optimising the microbial community structure.The results indicated that the addition of yeast protein hydrolysate improved the fermentation and quality of the soy sauce to varying degrees, particularly for hydrolysate Y3.

This study systematically evaluated the impact of heat sterilization at 65 ℃ for 5 min on the key aroma compounds of traditional Korean rice wine and investigated the role of exogenous leucine in aroma recovery.Quantitative descriptive analysis (QDA), gas chromatography-olfactometry (GC-O), odor activity value (OAV) calculation, and aroma recombination/omission tests were employed to identify key aroma components.GC-MS and orthogonal partial least squares-discriminant analysis (OPLS-DA) were applied to screen differential markers and monitor changes in amino acids and organic acids.Results showed that heat sterilization significantly reduced fruity aroma attributes (P<0.01).Ethyl hexanoate and isoamyl butyrate were identified as the core drivers of flavor deterioration.Leucine was significantly degraded during processing, showing a positive correlation with ester loss.Metabolic pathway analysis indicated that leucine participates in higher ester synthesis via the isoamyl alcohol pathway.Exogenous addition of 200 mg/L leucine significantly restored key ester contents and increased the fruity aroma score by 47.6% (P<0.001).Multidimensional results (GC-O, OAV, recombination tests, gas chromatography-ion mobility spectrometry, GC-MS, OPLS-DA) were highly consistent, establishing a complete verification process of “amino acid degradation-ester reduction- aroma decline”. This study revealed the molecular mechanism of heat-induced aroma deterioration in rice wine and proposed a precursor-compensation-based strategy for quality recovery, providing a theoretical basis and technical pathway for the industrialization of traditional fermented beverages and the optimization of mild sterilization processes.

To compare the differences of Hibiscus flower from different varieties, headspace solid-phase micro-extraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) and electronic nose technology were employed to analyze volatile components in flower extracts from three species of Hibiscus (H.syriacus, H.rosa-sinensis, H.sabdariffa), sensory evaluation coupled with analytical methods including orthogonal partial least squares-discriminant analysis (OPLS-DA), variable importance in projection (VIP), and relative odor activity value (ROAV) was applied to characterize key differential aroma compounds.The results showed that 56, 68, and 59 volatile compounds were extracted from the MJH, ZJH, and MGH extracts, respectively.Sensory and electronic nose analyses revealed distinct aroma profiles.MJH extract exhibited prominent floral and fruity notes, ZJH extract displayed marked waxy characteristics, while MGH extract featured caramel-like sweetness with unique hawthorn-like fruitiness.15 key differential volatile components, including furfural, 5-methylfurfural, benzaldehyde, ethyl pelargonate, etc., were screened through OPLS-DA, VIP value, and ROAV analysis.Pearson correlation analysis demonstrated that these key volatiles collectively constituted the floral-fruity attributes in MJH and ZJH extracts, and the caramel-sweet-fruity characteristics in MGH extract.This research clarifies volatile composition and aroma differentiation across Hibiscus flower extract using integrated analytical approaches, providing theoretical support for their development in flavor and fragrance applications.

To achieve the simultaneous determination of 66 additives in alcoholic beverages, this study established a high-throughput analytical method based on ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS).Alcoholic samples were processed using nitrogen evaporation.Methanol-acetonitrile (1∶1, V/V) and 5 mmol/L ammonium acetate aqueous solution were used as the mobile phase.Electrospray ionization (ESI) in both positive and negative modes was used in combination with dynamic multiple reaction monitoring (dMRM).Quantification was performed using matrix-matched external standard calibration curves.The results showed that all 66 additives exhibited good linearity within the specified concentration ranges (r>0.999).The average recovery ranged from 62.6% to 117.2%, with precision between 0.2% and 9.5%.Limits of detection (LOD) were 0.02-0.1 mg/L, and limits of quantification (LOQ) were 0.04-0.2 mg/L.Analysis of actual samples revealed that among 283 batches of Baijiu(Chinese distilled liquor), 8 sweeteners and 2 preservatives were detected.In 63.3% of bulk Baijiu samples, two or more sweeteners were found.In 16 batches of blended liquor, the types of additives detected did not match the label declarations.This method offers advantages such as high throughput, good reproducibility, high sensitivity, and rapid analysis.Compared to existing methods, this approach significantly improves detection efficiency and coverage for additive monitoring in alcoholic beverages.It meets the requirements for the fast determination of 66 additives in alcoholic beverages and provides reliable technical support for quality control and additive risk monitoring in alcoholic food products.

In response to the food safety risks caused by pyrrolizidine alkaloids (PAs) contamination in tea, this study developed a highly sensitive detection method for simultaneously determining 31 hepatotoxic PAs and PAs N-oxides (PANOs) in tea using UHPLC-MS/MS.This method has the widest detection range among the relevant reported in the literature at present.Acidified ethanol extraction and subsequent Mixed-mode Strong Cation Exchange Reverse-phase Solid Phase Extraction Cartridges (PXC) purification of samples effectively eliminated polyphenol, pigment, and alkaloid interference in the tea matrix.The separation was carried out on an Agilent Eclipse Plus C18 column with a gradient elution of methanol and 0.1% formic acid water (containing 5 mmol/L ammonium formate) as the mobile phase.Detection was performed in positive ion MRM mode.The method was quantified by matrix-matched standard curve external standard method.The results showed that the 31 target compounds had good linearity within the concentration range (r²>0.997), and isomers could be baseline separated.The method's limit of quantification (LOQ) was 0.2-2 μg/kg, and the limit of detection (LOD) was 0.06-0.66 μg/kg.At low, medium and high spiked concentration levels, the average spiked recovery rate from 60.4% to 101.6%, with a relative standard deviation (RSD) of 0.1% to 6.0%.The above validation data indicate that the method has good accuracy and repeatability, and is suitable for the simultaneous detection of 31 PAs and PANOs in tea.It can provide technical support for the upgrading of the quality monitoring system of China’s tea trade.

To investigate the characteristics of volatile compounds in mold cheese produced by sufu-derived Actinomucor elegans QF03, this study used commercial Camembert cheese as the control group and A.elegans cheeses ripened for 14 days and 35 days as the experimental groups.Qualitative and semi-quantitative analysis of volatile compounds was conducted using headspace solid-phase microextraction-gas chromatography-mass spectroscopy and peak area normalization.Based on the relative content of volatile compounds, differential analysis of 3 samples was performed by chemometrics , including partial least squares discrimination analysis (PLS-DA) and orthogonal partial least-squares discriminant analysis (OPLS-DA).The screening of differential volatile compounds between samples was carried out with the criteria of variable important for the projection (VIP)>1, r>0.5 and fold change (FC)>2 (or <0.5).The results of the differential analysis of volatile compounds indicated that there were differences in the composition and relative content of volatile compounds between commercial Camembert cheese and A.elegans cheeses ripened for 14 days and 35 days,while the volatile compounds of A.elegans cheeses ripened for 14 days and 35 days had similar volatile compound compositions but different relative contents.The main volatile compounds of commercial Camembert cheese were ketones, alcohols, and acids, with a relative content of 50.09%, 22.89%, and 22.75%, respectively.The main volatile compounds in A.elegans cheeses ripened for 14 days and 35 days were all acids, with relative contents of 86.74% and 91.42%, respectively.The results from PLS-DA and OPLS-DA demonstrated that the volatile compounds effectively distinguished the 3 samples.Based on the screening conditions, the differential volatile compounds between commercial Camembert cheese and A.elegans cheese ripened for 35 days were hexanoic acid, dodecanoic acid, pentanoic acid, octanoic acid, n-decanoic acid, benzaldehyde, 2-heptanone, and cond acetoin.The differential volatile compounds between A.elegans cheeses ripened for 14 days and 35 days were benzoic acid, pentanoic acid, ethanol, benzyl alcohol, ethyl butyrate, ethyl decanoate, ethyl hexanoate, and ethyl octanoate.This study proved from the volatile compound perspective that A.elegans cheese differed from commercial Camembert cheese, providing a reference basis for its classification, process optimization, and flavor regulation.

To explore the influence of different water quality on the aroma of buckwheat tea soup, this study adopted the sensory quantitative description analysis (QDA) combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, and combined with the physical and chemical property analysis of water quality.A comprehensive analysis was conducted on the volatile components of buckwheat tea brewed with four types of water (tap water T1, Zhuoma spring water T2, Nongfu Spring water T3, and Wahaha purified water T4).The results showed that different water quality had a significant impact on the quality of tea soup.The pH value of the tea soup decreased, the electrical conductivity of the tea soup increased significantly, and the content of mineral elements increased.Especially in terms of taste and aroma, the T4 group tea soup is rich and full-bodied, with wheat, burnt, and sweet aromas being the most prominent.The aroma components of tea soup from different water quality were qualitatively and quantitatively detected and analyzed by using GC-MS technology.The results showed that the composition of aroma components in different tea soups was similar, but the specific contents were slightly different.A total of 61 aroma components were detected in the four types of tea soup.Based on P<0.05 and variable importance in projection (VIP)>1, 27 aroma components related to the aroma quality of the tea soup were further screened out, including 3 alcohols, 2 aldehydes, 3 ketones, 4 esters, 2 N-containing compounds, 8 pyrazines, 4 alkanes and 1 phenol.The main aroma components were esters and pyrazines.Wahaha purified water performed best in enhancing the dissolution of various key baking and floral and fruity aroma compounds.In contrast, natural mineral waters like Nongfu Spring were less efficient in extracting various flavor substances and had a higher risk of migration of exogenous chemicals (such as bisphenol A).Therefore, pure water or soft water with low mineralization could be selected as the best water for brewing this buckwheat tea.The research results help to clarify the influence of water quality on the quality characteristics and aroma components of buckwheat tea, providing a scientific basis for the research and development of buckwheat tea beverage products.

The dynamic changes of volatile components, smell, taste of Citri Reticulatae Pericarpium (CRP) before and after rinsing treatment with rice swill water (MGCRP).Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile components of dried CRP before and after processing with rice water, and the“smell-taste”was analyzed by electronic nose and electronic tongue.The variable importance projection (VIP) value>1 and P<0.05 were used as the standard to screen the differential components.The origin software was used to draw the radar map, fingerprint and Pearson correlation analysis.A total of 135 volatile components were identified from CRP and CRP-RW, including 132 components from CRP and 131 components from MGCRP, and 17 differential components such as Neryl acetate, β-elemene, β-caryophyllene and (E)-β-farnesene were screened out.Six different sensors were screened out by electronic nose.Four different tastes were screened out by electronic tongue, including sweet, bitter, astringent, and salty.Through the fusion of volatile components, odor and taste data of different indicators, the “composition-odor-taste” Pearson correlation heat map could be drawn to accurately distinguish different processed CRP.HS-SPEM-GC-MS, electronic nose, and electronic tongue technology combined with multivariate statistical analysis could better distinguish different processed products of CRP and clarify the differences in volatile components, odor, and taste, which had certain guiding significance for the identification and quality evaluation of CRP prepared by rice swill.

Glutamic acid stands among the most abundant amino acids in nature.Beyond its role in composing biological proteins, it serves as a central node within metabolic networks.Glutamic acid and its derivatives (glutathione, L-theanine, γ-aminobutyric acid, glutamine, γ-polyglutamic acid), recognized as high-value biochemical products, find extensive applications across food, pharmaceutical, and materials industries.Recent advances in synthetic biology and systems metabolic engineering have driven significant breakthroughs in the biosynthesis of glutamic acid and its derivatives.This article focuses on the biosynthesis of glutamic acid and its derivatives, systematically reviews the latest important research progress, provides reference for scientific research and industrialization in related fields, and looks forward to the development prospects of glutamic acid and its derivatives.

Lactic acid-fermented beverages from edible fungi are gaining popularity among consumers for their unique flavors and potential health benefits.Compared with their pre-fermented counterparts, the overall quality of lactic acid-fermented beverages from edible fungi is significantly improved.Lactic acid bacteria (LAB) are the main producers of unique flavor components in lactic acid-fermented beverages from edible fungi.These components include alcohols, ketones, aldehydes, esters, organic acids, amino acids, and nucleotides, which collectively endow the beverage with a complex taste.Furthermore, the fermentation process enhances the bioactivity of edible fungi beverages, endowing them with potential health benefits such as antioxidant activity, intestinal flora regulation, and immune enhancement.This study reviews the process optimization of lactic acid-fermented beverages from edible fungi, the modifying effect of LAB fermentation on the flavor of such beverages, and its impact on their bioactivity.It emphasizes the role of LAB in shaping the unique taste of these fermented beverages and discusses their potential health benefits.In addition, the future development prospects and challenges in this field are discussed, aiming to provide references for improving the flavor and health quality of lactic acid-fermented beverages from edible fungi.

Concentration technology plays a pivotal role in the juice industry, with the selection of concentration technology closely linked to the consumption of electric energy and the quality characteristics of juice.This paper mainly reviews the principles and characteristics of various concentration technologies, including freeze concentration, vacuum heat concentration, gas hydrate concentration, and membrane concentration.It stematically summarizes the current status of these technologies in fruit juice processing and quality presevation.Furthermore, the paper discusses the advantages and disadvantages of different concentration technologies and explores recent adcancements in domestic and international research within this field.Especially, carbon dioxide hydrate concentration represents a novel low-temperature concentration technology for fruit juices.Due to its low temperature and oxygen barrier characteristics, it offers significant advantages in preserving juice quality and volatile components.Additionally, high pressure carbon dioxide exhibits a certain lethal effect on microorganisms, draing considerable attention from researches in recent years.This paper also anticipates future research directions, aiming to provide valuable insights for the application of technologies in the fruit juice processing industry.

Moisture content is a critical factor determining the quality of aquatic products.During processing and storage, moisture loss not only compromises sensory attributes and nutritional value but also reduces economic returns.Addressing moisture loss and enhancing water-holding capacity are therefore essential in the processing of aquatic products.This review analyzes the mechanisms of water retention and the factors contributing to moisture loss, summarizes current water retention technologies, and highlights the mechanisms and applications of chemical, physical, and biological approaches.The advantages and limitations of these techniques are further evaluated to provide a reference for improving water retention efficiency and optimizing the quality of aquatic products.

The authentication and quality evaluation of honey are essential for ensuring food safety and consumer protection.While traditional detection methods provide a technical foundation for honey quality monitoring, they are often limited by cumbersome sample preparation and low resolution.Laser-induced breakdown spectroscopy (LIBS), when combined with machine learning (ML), presents a powerful alternative.This approach enables the rapid, in situ analysis of honey’s elemental composition, leveraging its wide detection range, high sensitivity, and high spatial resolution to provide a robust basis for quality assessment.This review systematically examines the innovative applications of LIBS for identifying honey adulteration.It analyzes the applicability of various spectral preprocessing and data modeling methods for processing LIBS data and provides an outlook on the future application prospects and research trends in this field.

Geotrichum candidum, as an important multifunctional industrial microorganism, not only possesses diverse and efficient metabolic characteristics and enzyme synthesis capabilities but also exhibits multi-dimensional application potential in biological resource development, environmental remediation, and the synthesis of high-value-added products.On the one hand, the enzymes secreted by it play unique roles in the food industry, biotechnology, environmental protection, and biomedicine.On the other hand, the microorganism itself serves as a source of single-cell protein, which can replace traditional animal and plant proteins for the development of feed or functional foods.In addition, research on G.candidum in the synthesis of bioactive substances such as antimicrobial peptides and organic acids, as well as in the adsorption of heavy metal ions, has expanded its application scenarios in medicine and environmental protection.This article systematically discusses the biological characteristics of G.candidum and its innovative applications in the food industry, biotechnology, environmental protection, and biomedicine, aiming to promote its transition from experimental research to industrial-scale green biomanufacturing.