Search Results (1,867)

Huangshui (HS), fermented grains (FG), and pit mud (PM) are closely connected during the fermentation of Nongxiangxing baijiu (NXB); however, the contribution of HS to the differences in flavor profiles across PM, FG, and distilled baijiu has not been fully elucidated. Herein, instrumental techniques of electronic nose (E-nose), headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to compare the volatile profiles of HS, FG, PM, and two quality grades of NXB. E-nose analysis revealed that PM exhibited stronger signals related to sulfur-containing, organic, and terpene-associated compounds. Gas chromatography indicated that special-grade baijiu had a more favorable ethyl caproate/ethyl lactate ratio than superior-grade baijiu. Furthermore, HS-GC-IMS revealed different volatile profiles of the samples. Up to 183 volatile organic compounds (VOCs) were identified via HS-SPME-GC-MS, with esters and acids being the dominant classes. Multivariate analysis showed close relationships among HS, FG, and PM, and 35 VOCs were identified as important discriminatory compounds. These results suggest the differences and similarities in VOCs among the HS, FG, PM, and NXB samples, indicating that HS is chemically associated with both FG and PM. This study provides useful insights into HS utilization and quality regulation of NXB through the effective management of HS. Full article

Soybean dregs, one of the main byproducts of traditional soybean processing, are rich in insoluble dietary fiber (IDF), which possesses high mechanical strength and thermal stability. After surface reconstruction treatment, they have the potential to serve as a Pickering emulsion stabilizer, as these properties enable the particles to maintain their structural integrity at the oil–water interface. In this research, high-purity soybean dreg insoluble dietary fibers (HPSIDFs) were modified by alkaline H₂O₂, with oleic acid (OA) modified in a green synergistic modification. The surface of HPSIDF was etched to increase the reaction sites for subsequent hydrophobic modification, which enhanced the emulsification properties. Finally, the performance of the particles in Pickering emulsions and the emulsification mechanism were analyzed. The absolute value of the ζ-potential of the hydrophobically modified high-purity soybean dreg insoluble dietary fiber (O-HPSIDF) increased from 15.87 mV to 37.27 mV. The stability of the Pickering emulsion stabilized by O-HPSIDF was greatly enhanced; the droplet size of the emulsion decreased; the distribution was more uniform. The emulsifier particles formed a network structure at the interface, which imparted considerable mechanical strength to the emulsion, as evidenced by the increased storage modulus and viscosity. Full article

Ulluco (Ullucus tuberosus), the second most economically important Andean tuber after potato, has been cultivated for over 5500 years. Despite its resistance to frost, drought, and high altitudes, as well as its biochemically complex profile, ulluco remains underrepresented in the scientific literature and absent from international markets. This comparative review synthesises the evidence available up to November 2025 regarding its biology, nutritional profile, phytochemistry, and food industry applications relative to four other Andean tubers: oca (Oxalis tuberosa), mashua (Tropaeolum tuberosum), native potato (Solanum tuberosum L.), and yacon (Smallanthus sonchifolius). The main comparative findings are as follows: First, ulluco is the only Andean tuber that biosynthesises betalains instead of anthocyanins, producing up to 32 distinct compounds that are stable across a pH range of 3–7, a chromatic stability advantage over anthocyanin-based pigments from mashua, oca, and native potato, which suggests its potential as a source for the development of clean-label natural colourants. Second, among the five species evaluated, ulluco protein content across different morphotypes ranges from 5.60 to 15.7 g/100 g dry weight, ranking within the upper range of values reported for mashua and oca, and comparable to or higher than the upper ranges reported for native potato and yacon. This variability reflects the genotypic and ecogeographical diversity of the evaluated accessions and is not a methodological inconsistency, with 20% of varieties exceeding 10 g/100 g and providing six essential amino acids, supporting genetic improvement programmes aimed at nutritional security. Third, ulluco starch exhibits a low gelatinisation temperature (56–60 °C), a high amylose content (24–36%), and pseudoplastic behaviour, properties comparable or superior to potato starch for specific applications, with technical viability validated at a laboratory scale in applications including biodegradable films, food 3D printing inks, and dehydrated snacks. Unlike yacon, which accumulates fructooligosaccharides and lacks starch, ulluco aligns with oca, mashua, and potato as a starch-accumulating species. Critical gaps identified include the absence of clinical evidence on betalain bioavailability, the lack of a complete nuclear genome assembly, and the non-existence of standardised processing methods for industrial scaling. A coordinated agenda that integrates clean seed programmes, pilot-scale validation, and genomic breeding is essential for the bioeconomy of the 21st century to transform ulluco into a high-value ingredient. Full article

Sarcopenia, characterized by loss of muscle mass and strength, causes difficulty in standing and walking and increases fracture risk in older adults, making its prevention a priority for healthy aging. Whey protein isolate (WPI) promotes muscle protein synthesis, while ellagic acid (EA), a polyphenol, alleviates symptoms by reducing oxidative stress. However, WPI is prone to oxidative damage during processing, and EA suffers from low stability and bioaccessibility. For these reasons, a non-covalent complex was prepared from WPI and EA, and its preparation conditions were systematically optimized through single-factor experiments followed by orthogonal design. The objectives were to enhance the stability and bioaccessibility of EA through the protective effect of WPI, thereby enabling synergistic anti-sarcopenia effects. Multi-spectroscopic techniques and molecular simulations were employed for morphological characterization and interaction analysis. The optimal preparation conditions were pH 5.0, a 2 h reaction, and a WPI: EA molar ratio of 1:2.5. Under these conditions, the antioxidant activity of the WPI-EA non-covalent complex increased by 27.20% (p < 0.05). At the same time, protein digestibility decreased by 3.04% (p < 0.05). EA bound non-covalently near the tryptophan and tyrosine residues of WPI, altering its secondary and tertiary structures. WPI-EA non-covalent complex exhibited a 38.94% reduction in its surface hydrophobicity (p < 0.05) and a 2.42% increase in α-helix content (p < 0.05). These conformational changes provided a structural basis for the improved bioaccessibility of WPI. The spectroscopic observations were corroborated by molecular docking and MD simulations, which revealed that both hydrophobic interactions and hydrogen bonds contributed to the stable binding of EA to β-Lg, with hydrophobic contacts predominating in the binding mode and hydrogen bonds playing a critical role in maintaining conformational stability throughout the simulation. In summary, the WPI-EA non-covalent complex exhibited good antioxidant activity, indicating its potential as a functional ingredient for sarcopenia management and for improving skeletal muscle health in aging individuals. Full article

This study examined total phenolic release and mass transfer during sequential pyruvic acid (PA) pretreatment and sodium hydroxide (NaOH) extraction of bamboo leaves. A 4 × 4 design comprised PA concentrations of 7.0, 8.0, 9.0, and 10.0% and NaOH concentrations of 3.0, 4.0, 5.0, and 6.0%. Kinetic curves from 40 to 120 min showed rapid release followed by a gradual approach to equilibrium. Normalized conversion F(t) was used to evaluate release progression, and two consistent fitting windows were applied for parameter estimation. The LDF model described the 40, 60, and 80 min data and provided k_f, while the Crank spherical diffusion model described the 80, 100, and 120 min data and provided D_eff. These overlapping windows represent different portions of the same continuous extraction process rather than physically separate stages. Model comparison and predictive validation supported the framework. The characteristic time ratio τ_m/τ_d exceeded 2 under all tested conditions, indicating that external liquid film transfer contributed the greater relative resistance. The condition of 8.0% PA and 5.0% NaOH provided the most balanced performance, yielding 18.55 ± 0.26 mg GAE/g, equivalent to 94.4% of the maximum. These results provide a practical basis for rate control analysis and condition selection. Full article

Germinated Andean lupin whole flour (GAL) is rich in protein, dietary fiber, essential amino acids, and bioactive compounds, representing a promising alternative for the development of sustainable plant-based foods. This study investigated the feasibility of partially replacing soy protein isolate (SPI) with GAL in high-moisture extruded meat analogues. A central composite design was applied to evaluate the effects of the GAL ratio (0:100–50:50) and feed moisture content (50–70%) on the technological properties of the extrudates. The Response Surface Methodology was used to model and optimize the process. The incorporation of GAL significantly affected the (p < 0.10) water solubility index (WSI), oil absorption capacity (OAC), cooking loss (CL), yellowness (b*), cohesiveness, and adhesiveness, generating predictive models with satisfactory goodness-of-fit (R² > 0.75). Increasing GAL levels increased the WSI from 6.21 to 18.79% and cooking loss from 1.01 to 3.84%, while reducing OAC from 239.42 to 166.57%, indicating substantial modifications in matrix organization and hydration behavior. Numerical optimization identified an optimal formulation containing 12% GAL, 88% SPI, and 65.5% feed moisture, with a desirability of 77.82%. Model validation showed relative deviations lower than 10% between predicted and experimental values. The optimized meat analogue exhibited high protein content (84.44%), favorable techno-functional properties, and improved nutritional quality, with higher levels of branched-chain amino acids (17.34 g·100 g⁻¹ protein), essential amino acids (33.32 g·100 g⁻¹ protein), and in vitro protein digestibility (90.1%) compared with the control formulation. Multivariate analyses confirmed that phenylalanine, histidine, methionine, and leucine were the main variables that discriminated between the protein sources and the extruded products. Overall, GAL demonstrated strong potential as a sustainable functional ingredient to produce nutritionally enhanced high-moisture meat analogues. Full article

Sunflower pectin is widely used as a food additive due to its gelling and stabilizing properties. However, its bioactive potential remains poorly understood. Here, we explored its effect on defecation. Using a diphenoxylate-induced constipation mouse model, we found that native sunflower pectins did not significantly promote defecation. Subsequently, we investigated whether they could be activated via biotransformation. For this, we enzymatically hydrolyzed the pectin and produced a number of fragments that covered a wide range of molecular weights (0.5 to 30 kDa) in two esterification states (0% and 10% methyl esterification). Interestingly, all fragments exhibited defecation-promoting effects. Moreover, the effect progressively increased as the molecular weight decreased, a trend that was observed with both esterified and non-esterified fragments. Comparative studies identified E3 as the most effective fraction. E3 also displayed a prebiotic effect in the gut of model mice. Structural analysis indicated that E3 comprises oligogalacturonides with degrees of polymerization from one to six, mainly DP3 and DP4. Overall, our study reveals an inverse correlation of molecular weight with defecation-promoting activities, and offers a simple and scalable approach to convert ineffective pectin into effective oligogalacturonides that have the potential to become functional food ingredients. Full article

Seed mucilage is a natural hydrophilic polysaccharide gel secreted by seed coat epidermal cells comprising xylan, pectin, glucomannan, and cellulose alongside minor proteins, minerals, and lipids, with its composition varying substantially across plant species. This review critically compares conventional and green extraction technologies, including ultrasound-, microwave-, enzyme-, and subcritical water-assisted extraction, on a seed-mass-normalized yield basis together with their solvent-to-seed ratios and processing times, showing that green technologies can reduce solvent consumption, energy use, and processing time relative to matched conventional controls, though the magnitude of these gains is method and species-specific rather than uniform. We synthesize how molecular weight, uronic acid content, branching pattern, and microfibril organization govern seed mucilage hydration, rheological, emulsifying, and foaming behavior, and link these structure–function relationships to its antioxidant, prebiotic, anti-inflammatory, and antimicrobial bioactivities. Beyond functional characterization, this review evaluates the translational barriers, extraction standardization, safety and regulatory status, and clinical validation that currently limit seed mucilage adoption in food, pharmaceutical, and cosmetic industries. Unlike previous reviews focused on ecological function or application cataloging, this review uniquely reframes seed mucilage as a structurally programmable bioactive polysaccharide, integrating molecular architecture, green process intensification, and structure–function–application relationships to bridge fundamental chemistry with industrial translation. Full article

Conventional gummies are characterized by high sugar, sweetener, and additive content, which has increased the demand for healthier alternatives. In this context, the incorporation of unconventional ingredients has emerged as a promising strategy to improve nutritional profile and functional value. This review aimed to collect and analyze information on the nutritional, technological, and sensory properties of unconventional ingredients, such as fruits, vegetables, microalgae, natural sweeteners, coproducts, and other functional compounds, in gummy formulations. A literature search was conducted, from which 20 relevant studies were selected and analyzed. The results showed that fruit incorporation increased the content of fiber, vitamin, and antioxidant compounds, while vegetables improved the mineral composition and the presence of bioactive compounds. Similarly, agro-industrial coproducts were identified as valuable sources of functional compounds with potential for sustainable valorization. In addition, the alternative gelling agents exhibited favorable effects on the texture, gel-forming capacity, stability, and shelf life of the samples. Overall, these ingredients demonstrated nutritional, technological, sensory, and sustainability advantages. However, challenges related to industrial scalability and sensory evaluation remain. Full article

A polysaccharide with water solubility named RRBP was extracted from red rice bran (Oryza sativa L.), and its structural characterization was analyzed. The polysaccharide exhibited a monodisperse molecular weight distribution with an average of 51.4 kDa, and also comprised glucose (98.1%, w/w) and small amounts of arabinose, galactose, xylose, and mannose. Structural investigations using methylation analysis combined with UV and FT-IR spectroscopy demonstrated that RRBP is a structurally complex hyperbranched glucan characterized by an extensive branch with “→4)-α-d-Glcp-(1“→linkages constituting 30.6% of the backbone. RRBP demonstrated concentration-dependent stimulation of nitric oxide (NO) generation along with elevated secretion levels of IL-6 and TNF-α but showed minimal effect on IL-12 production in assays with RAW264.7 macrophage cells. Gene expression profiling verified the enhanced transcription of genes encoding iNOS and pro-inflammatory cytokines including IL-6, TNF-α, and IL-12 following RRBP treatment. Moreover, it is important to note that RRBP was able to promote M1 macrophage activation and exhibited no cytotoxicity, and this implied that RRBP could serve as a biocompatible pro-inflammatory immunostimulant. In summary, these findings suggested that RRBP is a distinctive glucan that possesses selective immunomodulatory properties and could be applied in the development of functional food products designed for targeted immune system modulation. Full article

This study investigated the effects of microwave puffing-induced soy protein structural modification on the dynamic changes in physicochemical properties and umami formation during soybean paste fermentation. The results indicated that optimal microwave puffing (400 W, 90 s) disrupts protein non-covalent bonds, depolymerizes protein aggregates, exposes the internal hydrophobic groups to enhance surface hydrophobicity, forms a loose porous structure, and creates favorable conditions for enzymatic hydrolysis during soybean paste fermentation. Conversely, excessive treatment (400 W, >90 s) induced protein re-aggregation and inhibited proteolysis, as confirmed by SEM. Furthermore, microwave puffing (400 W, 90 s) promoted Aspergillus oryzae growth and protease activity, and significantly improved physicochemical properties of soybean paste, including lower pH and higher contents of total acid (5.8%), amino acid nitrogen (11.8%), small peptides (13.3%), and reducing sugars (14.95%) (p < 0.05), plus a brighter, redder color. LC-MS/MS revealed microwave puffing (400 W, 90 s) reshaped the peptide profile of soybean paste, increasing the relative abundance of the umami amino acids (Glu, Asp) and sweet amino acid (Ala) and decreasing proportions of the bitter amino acids in the peptides. Sensory and electronic tongue analyses confirmed enhanced umami and weaker bitterness and saltiness. These findings demonstrate that microwave puffing (400 W, 90 s) effectively improves the quality and flavor characteristics of soybean paste, providing technical support for high-quality fermented soybean products. Full article

The study aimed to enhance the interchain entanglement between tapioca starch (TS) and hydrocolloids by partially weakening starch structure and promoting chain reassociation, using critical melting combined with freeze-thawing treatment (CMFT). Compared to simple blends (SBL), CMFT induced partial structural disruption and facilitated soluble starch release, likely promoting chain entanglement with hydrocolloids to form large reorganized clusters with a rough granular surface. The observed structural and functional changes support this interpretation. CMFT reduced relative crystallinity from 25.88% (TS) to ~20%, while preserving granular integrity, and increased gelatinization temperatures by ~3 °C. The CMFT-prepared composite showed significantly improved pasting properties, with PV and FV rising from 2526.50 and 2087.00 (TS) to ~2700 and ~2400 mPa·s, respectively. CMFT transformed the weak, elongated TS paste into a cohesive, structurally integrated network with ~3-fold higher gel hardness and substantially reduced digestibility (RS content increased from 43.3% to approximately 60%). The study provides an effective strategy to enhance TS-hydrocolloid interaction by partially weakening starch structure and chain reassociation for designing starch-based ingredients with tailored functional properties. Full article

Kiwifruit wine is valued for its nutrients and health benefits, but conventional brewing often results in a weak aroma due to precursor insufficiency and oxidative losses during fermentation. Therefore, adding natural polysaccharides with antioxidant and metabolic regulatory properties prior to fermentation may be a promising quality improvement strategy. Bletilla striata polysaccharide (BSP), a plant polysaccharide with multiple bioactivities, may have the potential to regulate kiwifruit wine quality. This study explored the regulatory effects of 100–400 mg/L BSP on the physicochemical properties, antioxidant activity, and aroma compounds of kiwifruit wine, which suggested its possible mechanism of action at the metabolite level. The results showed that the 300 mg/L BSP treatment achieved the best overall quality, maximizing the DPPH and ABTS radical scavenging rates and increasing the total relative abundance of volatile compound concentration by 28.69% compared with the control. Electronic nose testing, odor activity value analysis, and sensory evaluation all indicated that the 300 mg/L BSP group exhibited the best overall aroma profile, and non-targeted metabolomics further suggested that the 300 mg/L BSP addition was associated with the depletion of quinic acid, the accumulation of aromatic amino and succinic acids, and changes in lipid-related metabolites, which were correlated with enhanced aroma production. In conclusion, exogenous BSP addition appears to improve kiwifruit wine quality, and this study provides a theoretical basis for its application in fruit wine brewing. Full article

The liver, a by-product of livestock processing, is abundant in protein and serves as an excellent precursor for bioactive and taste-active peptides. However, comprehensive reviews on its valorization remain limited. This review summarizes recent advances in utilizing liver as a source of bioactive peptides (BPs) and taste-active peptides (TAPs). It systematically outlines the composition of liver and preparation methods of liver-derived peptides, discusses the diverse bioactivities of peptides from livestock liver and its taste characteristics, and also examines current challenges along with future perspectives. Liver-derived peptides possess various bioactivities, such as antioxidant, anti-inflammatory, antihypertensive, and metabolism-regulatory activities. Meanwhile, they can elicit the umami, sweet, and bitter taste primarily through different taste transduction receptors. The bioactive and taste properties of peptides are closely related to molecular weight, hydrophobicity, and composition of peptides. Furthermore, ultrasound treatment and the Maillard reaction are effective methods for improving the taste characteristics of liver-derived peptides. However, current research on liver-derived peptides remains limited by inefficient screening and prediction of BPs, low bioavailability, and a narrow focus on TAPs. Overall, this review provides a theoretical reference for high-value utilization of liver-derived peptides from livestock by-products. Full article

A β-cyclodextrin (β-CD) polymer crosslinked with tetrafluoroterephthalonitrile (1:2 molar ratio) was developed for the rapid removal of naringin, the primary bitter compound in citrus juice. The polymer achieved adsorption equilibrium within 120 s—dramatically faster than most reported naringin adsorbents—with a maximum adsorption capacity of 24.74 mg/g (Langmuir model). Kinetic data were well described by the Pseudo-second-order and Elovich models, indicating a heterogeneous, multi-site adsorption process. Isotherm analysis confirmed the coexistence of monolayer coverage and site heterogeneity (Toth model, adjR² > 0.99). Under optimized conditions (adsorbent 300 mg/L, initial naringin 15 mg/L, pH 3.5), the polymer achieved an adsorption capacity of 18.84 mg/g in grapefruit juice. The adsorbed naringin was effectively eluted with 80% ethanol, and the polymer retained its original adsorption efficiency over seven consecutive cycles. Mechanistic studies (XPS, FTIR, molecular docking, and gradient elution) revealed synergistic contributions from π–π stacking, hydrogen bonding, and hydrophobic interactions. The combination of ultra-fast kinetics, good regenerability, and multi-mechanism binding makes this β-CD polymer a promising candidate for practical debittering of citrus juices in food processing applications. Full article