Addressing the critical challenge of reducing fat in lipid-based foods without compromising structural integrity or mouthfeel, this study introduces a novel approach utilizing diacetyl tartaric acid ester of mono(di)glyc...Addressing the critical challenge of reducing fat in lipid-based foods without compromising structural integrity or mouthfeel, this study introduces a novel approach utilizing diacetyl tartaric acid ester of mono(di)glycerides (DATEM)/beeswax (BW) oleofoams. Investigating various DATEM/BW ratios revealed a synergistic crystallization mechanism in which their interaction forms a denser, finer crystal network that effectively stabilizes the air-oil interface via robust adsorption layers. Leveraging this microstructural advantage, micro-aeration low-fat chocolate spreads were engineered by substituting the traditional lipid phase with these oleogels (10-30% levels). This foam system significantly upgraded physicochemical stability and overall consumer acceptance. Notably, the optimal formulation, a 20% lipid replacement using a 5 wt% DATEM/2 wt% BW, not only achieved superior sensory evaluation but also endowed the micro-aeration chocolate spread with exceptional 3D printability. This work presents a pioneering strategy for designing health-conscious, structurally advanced aerated lipid systems.
To explore natural methods for regulating postprandial starch digestion, this study investigated camel milk casein hydrolysates as α-glucosidase inhibitors. Casein was hydrolyzed using seven different proteases, and the...To explore natural methods for regulating postprandial starch digestion, this study investigated camel milk casein hydrolysates as α-glucosidase inhibitors. Casein was hydrolyzed using seven different proteases, and the most active fraction (<1 kDa) obtained from neutral protease digestion was selected for further analysis. A total of 1025 peptides were identified by UPLC-MS/MS, followed by comprehensive in silico screening based on ADMET properties and molecular docking. Four peptides (FFFK, LLW, WKF, and FR) were subsequently synthesized and experimentally validated for their inhibitory effects against α-glucosidase. FFFK exhibited the highest inhibitory potency with an IC of 7.491 mg/mL. FFFK and FR functioned as competitive inhibitors, while LLW and WKF exhibited non-competitive inhibition. Isothermal titration calorimetry revealed direct interactions between the peptides and α-glucosidase, which were further supported by atomic force microscopy observations. This study highlights candidate bioactive peptides identified from camel milk casein hydrolysate as promising natural modulators for regulating starch digestion.
This study introduced PhenolFingerprint DB, a freely accessible online database designed for visualization, management, querying, and evaluation of fingerprint data. Its core functions include chromatographic profile vis...This study introduced PhenolFingerprint DB, a freely accessible online database designed for visualization, management, querying, and evaluation of fingerprint data. Its core functions include chromatographic profile visualization, species authentication through database searching, and automated quantification of 17 phenolic compounds. As a proof of concept, 93 edible flowers and herbs were analyzed. Using 409 built-in samples, we characterized phenolic-content distributions and fingerprint patterns for species discrimination and quality assessment. Quantitative phenolic analysis enabled only partial species differentiation but proved effective for content evaluation. In contrast, phenol-based fingerprints clearly distinguished nearly all species (92 of 93) through hierarchical clustering. The performance of PhenolFingerprint DB was further evaluated. Cross-validation demonstrated an overall accuracy of 99.8%. When applied to 38 unknowns, the database flagged two cases with mismatches, which were verified as quality issues. PhenolFingerprint DB also allows users to analyze their own data, presenting prospects for broad applications across different fields.
Bitter orange (Citrus aurantium L.) blossoms are rich in bioactive compounds and are widely valued for their medicinal properties. In this study, laser-induced fluorescence (LIF) spectroscopy was coupled with advanced ma...Bitter orange (Citrus aurantium L.) blossoms are rich in bioactive compounds and are widely valued for their medicinal properties. In this study, laser-induced fluorescence (LIF) spectroscopy was coupled with advanced machine learning to indirectly estimate glucose and sucrose concentrations in dried orange blossom (DOB) infusions. Nine concentrations (0-20 mg/mL) were prepared for each sugar in a 50 mg/mL DOB matrix and analyzed under 405 nm excitation across the 420-800 nm range. Fourier transform infrared (FT-IR) spectroscopy confirmed non-covalent sugar-phenolic interactions, with sucrose forming stronger hydrogen-bond networks than glucose, consistent with its more pronounced static fluorescence quenching. The minimum and maximum limits of detection for both sugars were 0.0321 mg/mL and 0.3320 mg/mL, respectively. Principal component analysis (PCA) revealed a clear separation between the sugar types but showed less discernible concentration gradients. This finding was reinforced by UMAP visualization and feature importance analysis, which highlighted the primary fluorescence emission region as the most influential. Classification analysis successfully distinguished sugar types and concentration trends, while support vector regression (SVR) models, validated using nested cross-validation, yielded R values of 0.9150 for sucrose, 0.8604 for combined sugars, and 0.7167 for glucose. The corresponding RPD values classified the sucrose model as excellent, the combined model as good, and the glucose model as unsuitable for quantitative use. These findings demonstrate that LIF combined with chemometric modeling can sensitively resolve subtle molecular differences in compositionally complex botanical systems, enabling fast and in situ sugar quantification for applications in food quality control, authenticity verification, and pharmaceutical monitoring.
To investigate the effects and underlying mechanisms of the combined ozone-pullulanase treatment on the structure and digestibility of rice starch, we applied ozone treatment followed by pullulanase modification for diff...To investigate the effects and underlying mechanisms of the combined ozone-pullulanase treatment on the structure and digestibility of rice starch, we applied ozone treatment followed by pullulanase modification for different durations. A significant reduction in starch digestibility was observed, and the glycemic index (GI) dropped from 89.75 to 67.07. Further analysis of the multiscale structural changes revealed that ozone treatment alone progressively disrupted the granular structure, diminished the A-type crystalline pattern, increased gel viscosity, and reduced the degree of polymerization. In contrast, subsequent pullulanase treatment induced a complete loss of granular morphology and enhanced gel elasticity, chain rearrangement, and redistribution, which increased the degree of polymerization. These results demonstrate that ozone pretreatment enhances the efficiency of pullulanase action and effectively reduces the in vitro digestibility of rice starch.
Structured triacylglycerols (TAGs) were biosynthetically engineered in Pythium oligandrum ATCC 38472 using a precursor-directed approach. KEGG pathway analysis confirmed that TAG assembly proceeds via the Kennedy pathway...Structured triacylglycerols (TAGs) were biosynthetically engineered in Pythium oligandrum ATCC 38472 using a precursor-directed approach. KEGG pathway analysis confirmed that TAG assembly proceeds via the Kennedy pathway. Supplementation with valine, leucine, isoleucine, propionic acid, and pivalic acid promoted the incorporation of odd-chain polyunsaturated fatty acids (odd-PUFAs), with isoleucine, particularly in combination with TWEEN 80, showing the greatest effect. Lipidomic profiling (RP-HPLC-MS/MS) revealed enhanced odd-PUFA esterification at the sn-1 position of lysophosphatidic and phosphatidic acids, while diacylglycerols acted as key intermediates. Two-dimensional and chiral LC-MS/MS confirmed that TWEEN 80 modulates PUFA distribution within TAGs, enabling controlled molecular design. These findings demonstrate a sustainable microbial route for producing structured lipids enriched in odd-PUFAs. The resulting TAGs exhibit tunable structural and nutritional attributes, supporting their potential use as functional lipid ingredients in food formulations and nutraceutical applications.
Oyster mushrooms are nutrientrich but spoil quickly due to moisture loss, enzymatic browning and microbial growth. To extend shelf life, an edible coating with aloe vera (AV) gel, pectin and tea polyphenols (TP) was deve...Oyster mushrooms are nutrientrich but spoil quickly due to moisture loss, enzymatic browning and microbial growth. To extend shelf life, an edible coating with aloe vera (AV) gel, pectin and tea polyphenols (TP) was developed. Taguchi L16 signal-to-noise (S/N) ratio optimization and 2 factorial design identified the best formulation as 65% AV gel, 5% pectin, and 0.3% TP. The aloe vera-pectin-tea polyphenol (AV-P-TP) coating effectively preserved oyster mushrooms for up to 8 days, as evidenced by reduced weight loss (2.35%), browning index (3.85%), polyphenol oxidase and peroxidase activities (1.50 and 1.63 μmol min mL, respectively), higher firmness (720.40 g force), and acceptable yeast and mold counts (2.26 log CFU g). Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy confirmed coating integrity with improved mechanical and barrier properties. Overall, this composite coating is an effective and sustainable approach to reduce postharvest losses of oyster mushrooms.
The preconcentration of trace metal ions using nanosorbents is often hindered by uncontrolled sample penetration, structural imperfections, and poor hydrophilicity. In this study, oxygenated carbon nitride were uniformly...The preconcentration of trace metal ions using nanosorbents is often hindered by uncontrolled sample penetration, structural imperfections, and poor hydrophilicity. In this study, oxygenated carbon nitride were uniformly deposited onto alumina to construct a solid-phase extraction column for ultra-trace metal analysis. The sorbent exhibited excellent selectivity and preconcentration limit toward target ions and achieved exceptionally low detection limit of 0.02 ng mL, with negligible interference from coexisting ions. Method validation using the standard addition approach confirmed accuracy at the 95% confidence level (t < 4.303), while precision remained high, with coefficients of variation between 3 and 4.5%. Machine learning models were applied to interpret adsorption behavior, with the random forest algorithm showing the best predictive performance. Key influencing parameters included ionic radius, electronegativity, sorbent mass (dosage), pH, initial concentration, contact time, surface charge/zeta potential, and temperature. The developed SPE column provides rapid and reliable method for trace metal determination in food samples.
Curcumin's (Cur) application in foods is hindered by its poor water solubility and instability. In this study, ternary Cur nanoparticles (TCNPs) composed of polysaccharide, Zein and Cur (Polysaccharide@Zein-Cur), were fa...Curcumin's (Cur) application in foods is hindered by its poor water solubility and instability. In this study, ternary Cur nanoparticles (TCNPs) composed of polysaccharide, Zein and Cur (Polysaccharide@Zein-Cur), were fabricated using a microfluidic platform with sodium carboxymethyl cellulose (CMCNa), sodium alginate (SA), Pectin, gum arabic (GA), and chondroitin sulfate (CS), respectively. Among these, the CS@Zein-Cur exhibited the highest encapsulation efficiency, superior hydrophilicity and excellent stability. Furthermore, it showed a release profile of gastric-phase retention followed by intestinal-phase release under in vitro simulated gastrointestinal digestion, increasing the in vitro bioaccessibility of Cur by 21-fold compared to free Cur. Combined multispectral, molecular docking, and molecular dynamics (MD) simulations demonstrated that Cur was embedded in Zein via hydrophobic interactions, while CS stabilized the system through hydrogen bonding and electrostatic interactions. This study elucidates the structure-function relationship of polysaccharides in TCNPs, providing a rational strategy for delivering hydrophobic bioactives.
This study explored the role of the galloyl moiety (GM) in protein-polyphenol interactions by examining the binding between Cyperus esculentus protein (CEP) and six tea polyphenols (TPs). Fluorescence quenching results i...This study explored the role of the galloyl moiety (GM) in protein-polyphenol interactions by examining the binding between Cyperus esculentus protein (CEP) and six tea polyphenols (TPs). Fluorescence quenching results indicated that TPs statically bound to CEP, and the quenching constants of galloylated catechins (CGMs) were significantly higher than non-galloylated counterparts (Cs), suggesting that GM groups enhance the binding affinity. Spectral analyses revealed that CGMs induced the protein α-helix content decreased and β-sheet and random coil structures increased. Surface plasmon resonance and thermodynamic analyses confirmed that the GM groups promote specific binding through hydrogen bonding and hydrophobic interactions. Furthermore, galloylation facilitated larger complexes formation with higher surface charge density, significantly affecting the system turbidity, solubility, and emulsifying properties. This study clarified the differential regulatory effects of CGMs and Cs on the structure, binding affinity, and thermodynamic behavior of CEP, providing theoretical guidance for the precise design of protein-polyphenol composite systems.
Legume seeds are a rich source of protein and possess high nutritional value, serving as an important source of food and energy. The composition, content, structure, function, and biological activity of proteins vary amo...Legume seeds are a rich source of protein and possess high nutritional value, serving as an important source of food and energy. The composition, content, structure, function, and biological activity of proteins vary among various legume species. This study presents a review of innovative advances across ten commonly used leguminous plants: soybean, peanut, chickpea, pea, black soybean, mung bean, astragalus, alfalfa, kidney bean, and cassia seed. The crude protein content in legume seeds generally ranges from 20% to 36%. The review summarizes the functional activities of these protein fractions in terms of antioxidant, cholesterol-lowering, antitumor, antihypertensive, and flavor-enhancing capabilities, as well as their application in product development such as plant-based meat, plant-based beverages, animal feed, cosmetics, and pharmaceuticals. Future work must prioritize standardized extraction, protein-level mechanism, human trials, and cost-effective modification of legume proteins. This review provides theoretical foundations for the further research and development of legume protein resources.
Phytate (inositol hexakisphosphate, InsP) content and its hydrolysis in dry beans upon accelerated ageing were studied using a panel of twenty-four bean accessions. Fresh and aged beans were analysed for phytate using th...Phytate (inositol hexakisphosphate, InsP) content and its hydrolysis in dry beans upon accelerated ageing were studied using a panel of twenty-four bean accessions. Fresh and aged beans were analysed for phytate using the phosphorous-based method and the isomer-specific high-performance ion chromatographic (HPIC) method for detailed inositol phosphate profiling. InsP content in fresh and aged beans, with and without thermal pretreatment to inactivate phytase, were determined to evaluate whether phytate hydrolysis was enzymatic or non-enzymatic. Ageing distinctly reduced InsP by 26 ± 8% on average across bean accessions. InsP increased in most bean accessions, while InsP and InsP isomers were formed with minimal net accumulations, suggesting a rapid turnover of the dephosphorylation intermediates (except for the final product (InsP). Hence, InsP obtained by HPIC profiling seemed to be the most relevant indicator of hydrolysis. Ageing-induced InsP hydrolysis was markedly reduced in thermally pretreated beans, suggesting enzymatic rather than non-enzymatic mechanisms.
This study investigated the effects of thermal-ultrasound treatment on the interactions between goat milk proteins, including whey protein and casein, and tea polyphenols. The structural and functional properties of the...This study investigated the effects of thermal-ultrasound treatment on the interactions between goat milk proteins, including whey protein and casein, and tea polyphenols. The structural and functional properties of the resulting complexes were systematically evaluated at different tea polyphenol-to-protein ratios. Tea polyphenols improved protein functionality in a concentration-dependent manner, with the optimal ratios identified as 0.4 for whey protein and 2 for casein. At these ratios, thermal-ultrasound treatment increased the solubility of whey protein and casein to 95.16% and 92.78%, respectively, compared with untreated samples, and enhanced their tea polyphenol loading capacities by 10.68% and 12.53%. Moreover, foaming capacity was markedly improved, reaching 124.33% for whey protein and 130.00% for casein. Molecular docking further revealed hydrogen bonding and hydrophobic interactions between EGCG and β-lactoglobulin or β-casein. In summary, thermal-ultrasound treatment significantly enhances protein-tea polyphenol interactions, thereby improving the functional properties of the goat milk system.
This study elucidated the flavor evolution of garlic paste during processing and storage. Integrating sensory and electronic nose analyses revealed significant flavor degradation after high-pressure and thermal processin...This study elucidated the flavor evolution of garlic paste during processing and storage. Integrating sensory and electronic nose analyses revealed significant flavor degradation after high-pressure and thermal processing following 40 h of storage, with acceptability scores decreasing by 52.17% and 63.04%, respectively. Principal component analysis (82.7% variance) effectively discriminated flavor profiles. Comprehensive volatile profiling identified 51 volatile organic compounds using gas chromatography-mass spectrometry and 53 through gas chromatography-ion mobility spectrometry, and 20 aroma-active compounds by gas chromatography-olfactometry. Partial least squares-discriminant analysis identified 10 key off-flavors based on odor activity, relative odor activity, and variable importance in projection. Notably, dimethyl trisulfide reached a maximum odor activity value of 2943.50 in stored thermally processed samples. Furthermore, high-pressure processing retained 91% of allicin. Mechanistically, flavor deterioration is likely driven by allicin degradation and the concurrent accumulation of S-methyl methanethiosulfinate breakdown products. These findings provide a scientific foundation for enhancing garlic flavor stability.
Stir-fried pork with green peppers, a traditional Chinese dish prepared through marination and stir-frying, was investigated to elucidate flavor development across sequential processing stages. Gas chromatography-mass sp...Stir-fried pork with green peppers, a traditional Chinese dish prepared through marination and stir-frying, was investigated to elucidate flavor development across sequential processing stages. Gas chromatography-mass spectrometry (GC-MS) revealed a progressive increase in volatile diversity and abundance, while principal component analysis (PCA) clearly differentiated each processing stage. In total, 72 volatile compounds were identified, of which 18 exhibited odor activity values (OAVs) greater than 1. Thermal processing promoted lipid hydrolysis and oxidation, leading to the accumulation of free fatty acids (FFAs) that served as key flavor precursors. Concurrently, proteolysis and nucleotide degradation enhanced umami perception through increased glutamic acid, aspartic acid, and 5'-inosine monophosphate (5'-IMP). Seasoning addition further enriched flavor complexity by introducing exogenous volatiles and facilitating Maillard and Strecker reactions. These results provide a systematic framework for understanding flavor formation and support future standardization and quality control of traditional stir-fried foods.
Excessive methanol, acetaldehyde, and higher alcohols in baijiu pose health risks and impair quality. We developed a functional activated carbon from baijiu spent grains via ZnCl₂ activation, tailored for selective reduc...Excessive methanol, acetaldehyde, and higher alcohols in baijiu pose health risks and impair quality. We developed a functional activated carbon from baijiu spent grains via ZnCl₂ activation, tailored for selective reduction of these risk factors while preserving key flavor compounds. The optimized carbon, comprehensively characterized by multidimensional structural analyses, featured micropores (0.7-1.5 nm) and abundant surface hydroxyl/carboxyl groups, achieving 3-15-fold higher selectivity than commercial adsorbents. Under sensory-guided conditions (≤0.15% w/v, ≤2 h), acetaldehyde and total higher alcohols were reduced by 16.70% and 17.68%, respectively-phenylethanol and isopentanol decreased by 33.97% and 19.20%-with no significant flavor alteration confirmed by trained panelists. Density functional theory revealed adsorption stability governed by polarity, steric bulk, and van der Waals interactions, following the order: isopentanol > methanol > acetaldehyde > acetic acid > ethyl acetate, consistent with experimental data. This sustainable adsorbent enhances baijiu safety without compromising sensory quality.
Characteristic lipid-derived flavors in pre-prepared meat products are often diminished during reheating. This study examined how structural phase transition (SPT)-aligned preheating enhanced the generation of lipid-deri...Characteristic lipid-derived flavors in pre-prepared meat products are often diminished during reheating. This study examined how structural phase transition (SPT)-aligned preheating enhanced the generation of lipid-derived volatile compounds in cooked meat. Volatilomic analysis revealed that SPT-aligned preheating markedly reshaped the lipid-derived volatile profile of cooked Tan lamb meat, with SPT1-aligned preheating effectively enhancing the generation of hexanal, heptanal, 2-pentylfuran, octanal, 3-octanone, 1-octanol and 1-octen-3-ol. Quantitative lipidomics revealed that SPT1-aligned preheating accelerates the hydrolysis of phosphatidylcholine species containing polyunsaturated acyl chains, resulting in the accumulation of C18:2, C20:4, C22:4, C20:3, and C22:5, which are subsequently oxidized during heating to enhance lipid-derived flavor formation in cooked Tan lamb meat. Collectively, these findings illustrate a mechanistic pathway in which SPT1-aligned preheating induces phosphatidylcholine hydrolysis to enhanced generation of lipid-derived volatile compounds, providing a scientific basis for optimizing thermal interventions to improve lipid-derived volatile compounds in cooked meat.
Arrowroot starch is resistant to amylase, hindering its porous modification via conventional enzymatic approaches. Herein, two eco-friendly non-enzymatic methods, gel cooling-solvent exchange and gel freezing-solvent exc...Arrowroot starch is resistant to amylase, hindering its porous modification via conventional enzymatic approaches. Herein, two eco-friendly non-enzymatic methods, gel cooling-solvent exchange and gel freezing-solvent exchange, were developed to prepare porous arrowroot starch. Retrogradation time at 4 °C was systematically evaluated. Starch retrograded for 72 h presented uniform interconnected mesopores with a specific surface area of 71.61 m/g, superior to the gel-frozen counterpart. Spectroscopic results revealed no new functional groups, and modified starch maintained original thermal stability. Its water and oil adsorption capacities were significantly enhanced. Pore formation relied on the synergistic effect of moderate retrogradation and solvent exchange. This study provides a practical strategy for porous modification of amylase-resistant starches, promising broad applications in food and environmental fields.
Modulation of lipid digestion by food-derived compounds has attracted increasing interest. This study explored the effects of four common carotenoids (lutein, zeaxanthin, lycopene, and β-carotene) on lipid digestion usin...Modulation of lipid digestion by food-derived compounds has attracted increasing interest. This study explored the effects of four common carotenoids (lutein, zeaxanthin, lycopene, and β-carotene) on lipid digestion using simplified in vitro model systems from biochemical and interfacial perspectives. Lutein showed noncompetitive inhibition of pancreatic lipase, whereas zeaxanthin, lycopene, and β-carotene exhibited mixed-type inhibition. Spectroscopy and molecular simulation showed that these carotenoids can directly interact with pancreatic lipase, altering its structure and reducing activity. At the oil-water interface, the presence of carotenoids significantly decreased the release of free fatty acids, destabilized bile salt-stabilized emulsions, increased interfacial tension, and reduced emulsion viscosity, phenomena largely arising from interactions between carotenoids and bile salts. Isothermal titration calorimetry combined with oil-water interface dynamics simulation revealed carotenoids binding to bile salts, with lutein and zeaxanthin displaying stronger affinities than lycopene and β-carotene. These findings indicate that carotenoids may modulate lipid digestion through two possible mechanisms.
To investigate volatile metabolite accumulation differences between Cerasus humilis (Bge) Sok (C. humilis) peel and pulp and their correlation with the contents of sugars and acids, the fruits of 'Nong Da 4' at three dev...To investigate volatile metabolite accumulation differences between Cerasus humilis (Bge) Sok (C. humilis) peel and pulp and their correlation with the contents of sugars and acids, the fruits of 'Nong Da 4' at three developmental stages (S1: coloring/expansion, S2: hard ripening, S3: full ripening) were collected and measured via HS-SPME-GC-MS and widely targeted metabolomics. A clear aroma functional division was first clarified: pulp dominates fruity/sweet/floral characteristic aromas, while peel contributes green/waxy/woody background aromas, which synergistically with taste-active sugars and acids form the comprehensive edible flavor of ripe fruits. Key results include: (1) 1467 volatile metabolites of 15 classes identified, with terpenoids and esters the predominant ones; (2) Peel being rich in terpenoids/phenolics/aldehydes, pulp in esters/alcohols; (3) S2 being a critical flavor turning point, with increased levels of esters in pulp and greater tissue specific differences; (4) Stage- and tissue-specific sugar-acid-volatile correlations; (5) Flavoromics confirmed aroma division, intensifying with ripening. This study fills a gap in C. humilis tissue-specific flavor research, providing a metabolic basis for the flavor regulation of C. humilis and and other fruits in Rosaceae.