Abstract:Against the background of Industry 4.0 and the in-depth reform of industry, the food industry is accelerating its transformation from traditional manufacturing to intelligent manufacturing. Faced with the strong demand of consumers for food quality and safety, personalized nutrition and full-chain traceability, intelligent equipment characterized by data-driven, intelligent perception, intelligent decision-making and precise execution has become the key engine to reshape the competitiveness of the food industry. The definition and six core characteristics of food intelligent equipment were systematically defined, namely multi-dimensional perception and data-driven, intelligent decision-making and autonomous regulation, precise control and efficient production, interconnection and collaborative operation, full-life-cycle traceability and safety guarantee, and flexible production and personalized adaptation. The industrial application and technical progress of intelligent equipment in typical food processing scenarios such as intelligent sorting of raw materials, intelligent cutting, intelligent fermentation, intelligent sterilization, as well as typical cyber-physical systems such as smart kitchen and food processing robots were mainly reviewed, and the application effects of key technologies including multi-modal sensing, machine vision, spectral analysis, artificial intelligence and digital twin were analyzed. The current development of intelligent food equipment was pointed out to still confront with practical challenges, such as serious interference caused by the heterogeneity of food materials, insufficient stability of sensors, difficulties in multi-source heterogeneous data fusion, and limited accuracy and real-time performance of digital twin modeling. The development trends including multi-modal sensing fusion, deep integration of AI and digital twin, research and development of green intelligent equipment, and full-chain trusted collaboration were prospected. Studies showed that intelligent food equipment could significantly improve production efficiency, ensure product quality and safety, reduce resource consumption, and meet the requirements of flexible and personalized production, providing important technical support for the high-quality, green and intelligent transformation of the food industry.

Abstract:Driven by the global intensification of population aging, the prevalence of neurodegenerative diseases—principally Alzheimer's disease and its prodromal stage mild cognitive impairment—has escalated continuously, evolving into a critical public health challenge. Aligned with the objectives of the “Healthy China 2030” Planning Outline regarding nutritional interventions, there is an increasingly urgent need to investigate the multifactorial interactions involving gut dysbiosis, neuroinflammation, and the dysfunction of the microbiota-gut-brain axis. In light of the efficacy limitations associated with conventional pharmacological therapies, probiotic-based dietary strategies have emerged as a focal point for mitigating cognitive impairment, owing to their high safety and good tolerability. The specific molecular targets and underlying regulatory mechanisms involved in the amelioration of cognitive impairment by probiotics were systematically elucidated, and their mechanisms of action, including the improvement of metabolite levels, regulation of immune and inflammatory responses, modulation of endocrine signaling pathways, and mediation of vagal nerve conduction, were emphatically discussed. Furthermore, the practical limitations and challenges inherent in probiotic-mediated cognitive interventions were explored. Current applications of probiotic intervention remain constrained by bottlenecks, including the high heterogeneity of clinical evidence, the lack of standardized strain formulations, and insufficiently developed safety assessment frameworks. This study aimed to improve the theoretical foundation for the neuroprotective properties of probiotics as functional food components, provide a scientific basis for the development of novel and precision-regulated food formulations, and ultimately provide a theoretical framework and scientific evidence for supporting the high-value application of auxiliary dietary interventions in addressing the societal challenges posed by an aging population.

Abstract:Neuroendocrine homeostatic imbalance induced by psychological stress is closely associated with gut microbiota dysbiosis, which consequently increases the susceptibility to mental disorders such as anxiety and depression. In recent years, targeting the microbiota-gut-brain axis has emerged as a novel strategy for the intervention of stress-related psychosomatic symptoms. Latest research progress of psychobiotics and postbiotics in alleviating psychological stress and improving anxiety and depression were summarized, focusing on elucidating the specific differences in their mechanisms of action. Acting as active bioreactors, the functions of probiotics are highly dependent on their intestinal colonization ability and metabolic activity. Probiotics can synthesize short-chain fatty acids and neuroactive compounds (such as γ-aminobutyric acid and serotonin) in situ, and activate the vagal afferent pathway to achieve negative feedback regulation of the central nervous system. In contrast, postbiotics act as immunomodulatory signals. They rely on retained microbe-associated molecular patterns (such as cell wall components like lipoteichoic acid) to directly interact with host receptors, inducing anti-inflammatory responses to alleviate systemic inflammation, and repairing the intestinal barrier by upregulating tight junction proteins to block endotoxin translocation. The sources and influencing factors of heterogeneity in current clinical research results were analyzed and the limitations faced by postbiotics in practical applications were discussed. The challenges in the research direction of targeted microecological regulation for intervening in psychological stress, including the elucidation of strain-specific mechanisms of action, the exploration of functional postbiotic components, and the standardization of clinical applications were dissected. This review aimed to provide a theoretical reference for the development of functional foods targeting the microbiota-gut-brain axis and the establishment of nutritional adjuvant intervention strategies for psychological stress-related mental disorders.

Abstract:To investigate the sensory modulatory effects of different types of odorants on chemesthesis and their relationship with odor preference, first, nicotine was used as a representative substance to induce pungent stimulation in mice, and by detecting respiratory system indices in mice, the modulatory effects of 15 typical food-derived odorants on the mouse respiratory system after pungent-stimulation exposure were evaluated. Then, a bilateral olfactory preference test was performed to determine the olfactory preference of mice for 15 different odorants. Finally, a multidimensional evaluation coordinate system of odorants was constructed to elaborate the olfactory preference, physiological irritancy, and the ability to alleviate respiratory suppression induced by the representative irritant substance of different odorants in mice. Whole-body plethysmography was used to establish an exposure model of nicotine aerosol at different mass concentrations, and it was found that with increasing nicotine mass concentration, the respiratory frequency of mice changed significantly and exhibited a dose-dependent characteristic. Subsequently, on the basis of determining 20mg/mL nicotine as a representative strongly irritant dose, it was co-exposed with 15 typical food-derived odorants, respectively, to evaluate the modulatory capacity of different odorants on respiratory suppression induced by pungent irritant substances. The results showed that most odorants alleviated the nicotine-induced decrease in respiratory frequency to varying degrees. For example, ethyl maltol, menthol, carvacrol and thymol significantly increased respiratory frequency from 281.45 breaths/min under nicotine alone to approximately 460 breaths/min under combined exposure, corresponding to a relief rate of more than 60%, and the modulation percentage exceeded 170% for some odorants, indicating that they not only counteracted the suppressive effect but even induced a certain degree of respiratory excitation. In contrast, individual odorants such as furaneol further aggravated respiratory suppression, demonstrating directional differences and chemical specificity in odor-dependent modulation. On this basis, a bilateral olfactory preference test was used to determine the innate olfactory preference levels of mice for different odorants. Combined with whole-body plethysmography measurements of the bronchoconstriction index (Penh) under odorant-only exposure to evaluate the intrinsic irritancy of each odorant, the percentage relief of respiratory frequency under combined exposure of odorants with nicotine was further calculated. The results showed that most highly preferred odorants effectively alleviated nicotine-induced respiratory suppression, whereas some odorants with relatively low preference still exhibited strong alleviating effects, suggesting that odor-mediated modulation might involve sensory pathways beyond emotional valence. A multidimensional evaluation coordinate system for odorants was constructed based on three indices—preference, modulatory effect, and irritancy—to achieve a systematic classification of odorant modulatory capacity and to establish an analytical framework. It was expected that this study could reveal, at the level of animal model, the differential modulatory characteristics of food-derived odorants on pungent stimulation, and provide a theoretical basis for the application of odorants in the design of multisensory food experiences and the optimization of comfort.

Abstract:Terpenes are typical varietal aroma compounds in wine, and their volatilization and aroma expression are influenced by the matrix effect of phenolic compounds present in wine. Caffeic acid is a representative phenolic acid in wine and can affect the volatilization loss of terpene flavor compounds during wine storage. To elucidate the molecular interaction mechanism between terpenes and caffeic acid, a model wine system containing seven terpenes was prepared. Different concentrations of caffeic acid (0,62.5,125, 250,500, and 750mg/L) were added, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry was employed to monitor the changes in terpene concentrations during 90 days of storage at room temperature (25℃). Subsequently, sensory analysis was conducted to evaluate the effect of caffeic acid on the olfactory perception of terpenes in wine. Thermodynamic analysis and quantum chemical calculations were performed to investigate the terpene-caffeic acid interaction mechanism from both experimental and theoretical perspectives. Finally, chemical bond disruption experiments were carried out to validate the proposed interaction mechanism. The results showed that caffeic acid suppressed the volatilization of terpenes, with concentrations of 500mg/L or higher exhibiting the most pronounced effect. After 90 days of storage, the total terpene content in the 750mg/L caffeic acid treatment group was 113.42% of that in the control group, indicating a significant reduction in volatilization loss. Sensory analysis further corroborated these findings:compared with the control, the 750mg/L caffeic acid treatment group induced highly significant differences (P<0.01) in the recognition rates of aroma perception changes for all seven terpenes. Thermodynamic parameters determined by ultraviolet-visible spectroscopy revealed that both ΔH° and ΔS° were positive, indicating that hydrophobic interactions constituted the primary driving force for the non-covalent interaction between terpenes and caffeic acid. In contrast, quantum chemical calculations yielded negative values for ΔH° and ΔS°, suggesting that hydrogen bonding was the key stabilizing factor in terpene-caffeic acid complexes. The chemical bond disruption experiments confirmed the synergistic presence of both hydrophobic interactions and hydrogen bonding in the terpene-caffeic acid system. It was concluded that the addition of caffeic acid at concentrations of 500mg/L or higher during wine storage could mitigate the volatilization loss of terpenes, and that caffeic acid and terpenes could form stable complexes through hydrophobic interactions and hydrogen bonding. This study was expected to provide technical support and a theoretical basis for the regulation of terpene volatilization and aroma expression in wine, as well as the evaluation of the polyphenolic matrix effect.

Abstract:Fruity aroma is a core sensory indicator determining wine quality and consumer pleasure, with the dynamic release of fruity aroma compounds via the retronasal pathway playing an essential role in shaping the overall aromatic profile and its persistence. Among these compounds, ethyl palmitate (EP), commonly found in wine, exhibits the potential to prolong the persistence of fruity aroma. To verify this sustained-release effect, three distinct methodologies, sensory-based time-intensity (TI) analysis, proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS), and intra-oral solid-phase microextraction-gas chromatography-mass spectrometry (intra-oral-SPME-GC-MS), were employed to investigate the effect of varying EP concentrations on the release and perception of four key wine esters (ethyl butyrate, isoamyl acetate, ethyl hexanoate, and ethyl octanoate) in model wine matrix with an ethanol volume fraction of 10%. Time-intensity results indicated that the addition of EP significantly decreased the maximum aroma intensity (I_max_S, P<0.05) of four fruity esters, yet significantly extended temporal parameters associated with persistence, specifically the time to decline to 90% of maximum intensity (TD_90%) and time intervals with aroma intensity greater than or equal to 90% of the maximum (Plateau_90%, P<0.05), indicating the enhanced sensory persistence of the fruity esters. Dynamic analysis further revealed that EP altered the release profiles of these esters, significantly increasing the cumulative area under release curve (AUC_R, P<0.05) and delaying the time to reach maximum release concentration. Furthermore, multivariate analysis demonstrated that objective release patterns and subjective sensory perceptions possessed distinct temporal attributes and influencing factors. Static analysis showed that EP increased absolute peak areas at 0s post-expectoration and significantly elevated them at 120s (all others P<0.001 except ethyl octanoate), correlating with the dynamic monitoring data. In summary, EP demonstrated significant potential for enhancing fruity aroma persistence, although the magnitude of this effect was concentration-dependent, with low-to-medium mass concentrations (0.5-5mg/L) achieving the optimal balance between peak sensory intensity and persistence. This research aimed to provide theoretical guidance for the improved measurement of aroma release and sensory perception, the understanding of interactions between fruity esters and the wine matrix, and the modulation of fruity aftertastes in wine.

Abstract:To elucidate the effect of glucosylated steviol glycosides (GSG) on volatile-associated bitterness in alcoholic beverages and its molecular mechanisms, a formulated alcoholic beverage model system was employed to investigate the influence of GSG on the volatilization behavior, sensory perception, and receptor binding of volatile bitter compounds. Headspace solid-phase microextraction gas chromatography-olfactometry-mass spectrometer was used to determine the odor activity values of volatile compounds, to identify key aroma-active constituents, and to evaluate the impact of GSG addition on volatile release in alcoholic beverages. Molecular docking combined with sensory evaluation was applied to identify volatile bitter compounds in alcoholic beverages and to characterize their binding interactions with the human bitter taste receptor TAS2R14. Furthermore, sensory analysis was conducted to verify the inhibitory effect of GSG on the bitterness elicited by volatile compounds. Molecular dynamics simulations were performed using the TAS2R14 receptor protein in complex with the identified major volatile bitter compounds and the principal component of GSG, rebaudioside A, to elucidate the inhibitory mechanism of GSG at the receptor level. The result showed that 40 volatile compounds were detected in the model alcoholic beverage. The headspace concentrations of all compounds, except lauric acid, were significantly reduced following GSG addition. Based on GC-O analysis and calculated binding energies with TAS2R14,7 volatile compounds were identified as the primary volatile contributors to bitterness in alcoholic beverages, including ethyl caprylate, ethyl palmitate, benzyl alcohol, isoamyl alcohol, octanoic acid, furfural, and benzaldehyde. Sensory evaluation demonstrated that GSG significantly reduced the perceived bitterness intensity of these 7 compounds, and a more pronounced inhibitory effect was observed for bitter esters. Molecular simulation results revealed that rebaudioside A could form a stable complex with TAS2R14 and competitively inhibit the binding of bitter compounds to the receptor through a more favorable binding free energy profile and increased hydrogen-bond interactions. These findings indicated that GSG suppressed bitterness in alcoholic beverages by reducing the release of volatile bitter compounds and by competitively blocking their binding to bitter taste receptors. This study provided a theoretical basis for the optimization of flavor quality in alcoholic beverages.

Abstract:High internal phase emulsions (HIPEs), defined as emulsions with a dispersed phase volume fraction exceeding 74%, are widely employed for modulating food texture and delivering bioactive compounds. To investigate the release kinetics of Na⁺ and saltiness perception in food systems, while achieving fat and salt reduction objectives, polyglycerol polyricinoleate (PGPR) was used as an emulsifier to prepare water-in-oil (W/O) HIPEs with an 80% aqueous phase volume fraction, and their behavior under simulated oral processing conditions was subsequently examined. Regarding matrix release, Na⁺ existed in a quasi-free ionic state within W/O emulsions, with its release rate significantly influenced by the dispersing medium and mastication duration. In salivary medium, salivary proteins initially restricted Na⁺ release. However, release progressively increased with prolonged mastication, and saliva markedly accelerated Na⁺ release compared to deionized water. Concerning oral transfer, elevated PGPR and NaCl concentrations prolonged emulsion retention on porcine tongue surfaces, whereas emulsions with lower aqueous phase volume fractions exhibited enhanced wettability by saliva and reduced mucoadhesion. Na⁺ diffusion through the mucin layer was primarily governed by the intrinsic structural properties of the emulsion and emulsion-mucin interactions. In terms of saltiness perception, W/O emulsions presented a relatively smooth, oily flavor profile, with saltiness perception being more susceptible to NaCl concentration. Emulsion texture also exerted a moderate influence on saltiness perception and overall acceptability. These findings demonstrated that modulation of PGPR concentration (4%-8%), aqueous phase volume fraction (30%-80%), and NaCl concentration (10-200mmol/L) can optimize Na⁺ release behavior and oral mucoadhesion properties of W/O HIPEs, enabling sodium reduction without compromising saltiness. As a potential butter replacer, this system offered dual advantages of fat reduction and enhanced saltiness perception, providing theoretical foundations and technical guidance for the development of novel health-oriented food products.

Abstract:Given the significant differences in amino acid composition among proteins from various sources, the development of aminopeptidases with broad substrate spectrum can effectively support the efficient and directional hydrolysis of proteins. To overcome the narrow substrate spectrum of existing aminopeptidases, a novel aminopeptidase gene APs(Ar)-3 was screened and identified from Acinetobacter radioresistens a2, which was heterologously expressed in Escherichia coli. Enzymatic properties of APs(Ar)-3 were identified, and it was applied to the hydrolysis of oyster proteins. The results showed that APs(Ar)-3 exhibited a broad substrate spectrum, displaying prominent catalytic activity towards Ala-pNA and Arg-pNA, and was also capable of hydrolyzing hydrophobic amino acids such as Met and Leu. The optimal reaction temperature was 45℃, and the optimal reaction pH was 7.0. The enzyme maintained good stability at temperatures below 45℃ and within the pH range of 6.0-8.0. Co²⁺ at 0.1mmol/L could significantly activate the aminopeptidase activity of APs(Ar)-3, while Zn²⁺ and Cu²⁺ had inhibitory effects on the enzyme. In the enzymatic hydrolysis of oyster proteins, the degree of hydrolysis achieved by the synergistic action of APs(Ar)-3 with bromelain and trypsin were 57.86% and 57.61%, respectively, which were 17.2% and 10.69% higher than those of commercial aminopeptidases. Moreover, the addition of APs(Ar)-3 increased the umami taste value of the oyster protein hydrolysate and reduced its bitterness and astringency. This study aimed to provide an efficient aminopeptidase with a broad substrate spectrum for the preparation of protein hydrolysates, and offer theoretical reference and technical support for the directional hydrolysis of proteins and the high-value development and application of oyster resources.

Abstract:To investigate the effects of diacylglycerol (DAG) addition on the structure and physicochemical properties of curcumin (CUR)-loaded soy protein isolate (SPI)-sodium alginate (SA) emulsion gel beads, these beads were prepared using DAG as the oil phase. Experimental groups were formulated with SPI solution-to-DAG mass ratios of 10∶1,10∶3, and 10∶5, and denoted as SS-1DC, SS-3DC, and SS-5DC, respectively. Control groups included SS-3D (without CUR), SS-C (without DAG), and SS (without either CUR or DAG). The microstructure, shrinkage ratio, water holding capacity, textural properties, freeze-thaw stability, encapsulation efficiency, and antioxidant activity of the gel beads were systematically evaluated. X-ray diffraction analysis revealed that CUR existed in an amorphous state within the gel matrix. Fourier transform infrared spectroscopy further confirmed that the incorporation of CUR and DAG did not disrupt the fundamental structure of the gel network. Analysis of physicochemical properties indicated that with increasing DAG content, the shrinkage ratio of the gel beads gradually decreased, while their water holding capacity and freeze-thaw stability significantly improved. Texture analysis showed that the introduction of DAG significantly reduced the hardness of the gel beads, with a corresponding downward trend in other textural parameters such as springiness and chewiness. Regarding encapsulation efficiency, the addition of DAG exhibited no significant effect on that of CUR. The evaluation of antioxidant activity revealed that the SS-3DC group possessed superior reducing power. However, no significant difference in DPPH radical scavenging activity was observed between the SS-3DC and SS-5DC groups. In summary, the gel beads prepared with an SPI solution-to-DAG mass ratio of 10∶3 (the SS-3DC group) exhibited the optimal comprehensive performance. This study provided a theoretical reference for the construction of an emulsion gel system with the dual functional properties of DAG and CUR.

Abstract:To investigate the structural characteristics and biological activity differences between Tremella aurantialba polysaccharides (TAP) and selenized Tremella aurantialba polysaccharides (Se-TAP), TAP was prepared using liquid fermentation technology and purified through ethanol precipitation, Sevage deproteinization, and membrane separation. Se-TAP was synthesized by reacting TAP with sodium selenite and nitric acid at 80℃ for 7h. Structural characterization results indicated that both TAP and Se-TAP were primarily composed of glucose and mannose, featuring a β-type glycosidic linkage and a triple-helix structure. Characteristic absorption peaks for Se-TAP were observed in the infrared spectrum at 850cm-1and 750cm-1, confirming the successful introduction of selenite ester groups (SeO and C—O—Se), with a measured selenium content of 533.44μg/g. Due to acid hydrolysis in the reaction system, Se-TAP underwent side-chain trimming, with the weight-average molecular weight decreasing from 4.62×10⁶Da (TAP) to 3.94×10⁶Da, and the PDI decreasing from 2.22 to 2.03, indicating a more uniform molecular weight distribution. In vitro bioactivity assays demonstrated that Se-TAP exhibited significantly enhanced antioxidant capacity compared to TAP, with improved scavenging rates against DPPH, ABTS⁺, and hydroxyl radicals, as well as increased total reducing power. In terms of antitumor activity, Se-TAP showed dose-dependent inhibitory effects on gastric cancer (HGC-27), cholangiocarcinoma (RBE), and pancreatic cancer (PANC-1) cells. Notably, against HGC-27 cells, Se-TAP achieved an IC₅₀ value of 652.95μg/mL and an inhibition rate of 58.60% at a concentration of 1000μg/mL, outperforming the positive control 5-fluorouracil. Fluorescence staining confirmed that its mechanism involved inducing cancer cell apoptosis. The findings indicated that selenization modification retained the backbone structure of TAP while significantly enhanced their antioxidant and antitumor activities through structural optimization. This study aimed to provide a theoretical reference for expanding the application of TAP and Se-TAP in the functional food sector.

Abstract:This study aimed to elucidate the structural characteristics and lipid-lowering mechanism of Phyllanthus emblica polysaccharides, providing a theoretical basis for the development of natural functional foods with dyslipidemia-ameliorating effects for metabolic-associated fatty liver disease (MAFLD). The crude polysaccharides were isolated from Phyllanthus emblica by aqueous extraction followed by ethanol precipitation, and further purified on a C18YE reversed-phase cartridge followed by dialysis through a 3500Da membrane. The resulting fraction exhibited an average molecular weight of 464kDa and was composed predominantly of galactose (37.59%), galacturonic acid (27.13%) and glucose (18.18%). Fourier-transform infrared spectroscopy identified the typical functional groups of the Phyllanthus emblica polysaccharides were O—H (3384cm-1), C—H (2920cm-1), uronic CO (1737cm-1) and α/β-glycosidic linkages. Scanning electron microscopy revealed a folded lamellar morphology interwoven with filamentous networks and multi-strand aggregates, indicating a hierarchical supramolecular organization in Phyllanthus emblica polysaccharides. In vitro antioxidant assays revealed that the polysaccharides (5mg/mL) scavenged ABTS radicals as effectively as vitamin C (P>0.05), indicating pronounced antioxidant activity, and inhibited pancreatic lipase by 76.00%. In the oleic acid/palmitic acid induced AML12 cell model, high dosage of 5mg/mL polysaccharides lowered intracellular triglycerides significantly (P＜0.005). Mechanistically, it increased AMPK and PPARα expression to regulate lipid metabolism, and selectively activated the AMPK/PPARα signal pathway to enhance fatty acid oxidation, thereby exerting lipid-lowering effect. This study systematically characterized the structure of Phyllanthus emblica polysaccharides with potential lipid-lowering activity and demonstrated that it produced significant effects at both the in vitro and cellular levels by suppressing pancreatic lipase activity and activating the AMPK/PPARα pathway. This study aimed to provide a scientific basis for developing natural lipid-lowering functional foods based on Phyllanthus emblica polysaccharides.

Abstract:Optimizing the distribution of myofiber types is an important strategy for improving beef quality. To explore the effect of resveratrol on myofiber type transformation in bovine myotubes and its mediating mechanism via the Akt/FoxO signaling pathway, MTT assay was used to determine the effects of different concentrations of resveratrol, wortmannin (a PI3K inhibitor), and SC79 (an Akt activator) on cell viability and their effective concentrations. An oxidative stress model was established by treating bovine myotubes with 400μmol/L H₂O₂ for 24h. Real-time quantitative fluorescent PCR (qPCR) was used to measure the mRNA expression levels of myofiber type marker genes (MyHC Ⅰ, MyHC Ⅱa, MyHC Ⅱx, and MyHC Ⅱb) and key genes of the Akt/FoxO signaling pathway (PI3K, Akt, FoxO1, and FoxO3). Concentration gradient experiments showed that 10μmol/L resveratrol had the optimal regulatory effect on myofiber types under oxidative stress, significantly reversing the expression trends of the above genes (P<0.05). qPCR analysis revealed that resveratrol treatment significantly upregulated the mRNA expression of positive regulators of the Akt/FoxO pathway (PI3Kα, PI3Kβ, Akt1, and Akt2) and oxidative metabolism-related genes (MEF2C and PGC-1α), while inhibiting the transcription of negative regulators (FoxO1 and FoxO3)(P<0.05). Western blot experiments further confirmed that resveratrol increased PI3K protein expression and the phosphorylation levels of Akt, FoxO1, and FoxO3, while reducing the total protein content of FoxO1 and FoxO3(P<0.05). Wortmannin significantly blocked these regulatory effects and attenuated promotion effect of resveratrol on slow-twitch myofiber protein and inhibition effect of fast-twich myofiber protein(P<0.05). Additionally, H₂O₂ treatment suppressed PI3K/Akt pathway activity, while co-treatment of resveratrol and SC79 restored normal pathway function. The results showed that resveratrol effectively reversed the oxidative stress-induced shift toward fast-twitch myofibers, promoted slow-twitch myofiber gene expression, and inhibited fast-twitch myofiber gene expression through the activation of the Akt/FoxO signaling pathway. This study aimed to investigate the mechanism of resveratrol in oxidative stress-induced myofiber type transformation in bovine myotubes via the Akt/FoxO signaling pathway, elucidate its action pathway for improving the edible quality of beef, and provide theoretical support for the application of natural active substances in the quality regulation of livestock and poultry meat.

Abstract:The strong-aroma Baijiu is widely favored among consumers due to its elegant cellar aroma, harmonious bouquet, clean mouthfeel, and lingering aftertaste. However, many aroma compounds are difficult to fully extract and analyze because of their low concentration and varying polarities. Based on molecular sensory science, sensory evaluation combined with multiple extraction techniques (including solid phase micro-extraction, stir bar sorptive extraction, dynamic headspace sampling, liquid-liquid extraction, direct injection, and MonoTrap) and comprehensive two-dimensional gas chromatography-olfactory-time-of-flight mass spectrometry were employed to systematically extract and identify the key aroma-active compounds in Touqu-Baijiu (a typical representative of strong-aroma Baijiu). Sensory evaluation revealed that Touqu-Baijiu exhibited prominent cellar, alcoholic, fruity, sweet, and acidic aromas, with the cellar aroma being the most pronounced. A total of 311 aroma compounds were identified, among which 133 were aroma-active compounds, and 49 compounds with high flavor dilution factors were precisely quantified and their odor activity values were calculated. Through aroma recombination and omission experiments, ethyl hexanoate, ethyl acetate, ethyl butyrate, ethyl lactate, hexanoic acid, ethyl pentanoate, ethyl heptanoate, hexanal, phenylacetaldehyde, and butyric acid were confirmed as the key aroma-active compounds in Touqu-Baijiu. This study aimed to provide theoretical guidance and methodological reference for elucidating the chemical basis of the aroma profile of Touqu-Baijiu as weu as for aroma analysis of Baijiu and other alcoholic beverages.

Abstract:To investigate the effect of egg white on chicken gel 3D printing and textural properties, 3D-printable chicken ink was prepared by adjusting the mass ratio of egg white in the chicken gel. After determining the rheological properties of the 3D-printed chicken ink, samples made from the chicken ink using an extrusion-type 3D printer were heated to form chicken gel. The swallowability of chicken gel was analyzed according to the methodology of the International Dysphagia Diet Standardisation Initiative (IDDSI). The textural properties, cooking loss, and water-holding capacity of the chicken gel were characterized and analyzed. Results indicated that adding egg white enhanced the 3D printability and fidelity of chicken ink. The pseudoplasticity and flowability of chicken ink were improved by egg white, enabling stable ink flow under low-pressure continuous flow. The shear recovery (93.03%), viscosity magnitude, yield stress, and viscoelastic properties of chicken ink were regulated by egg white. The swallowing test conducted according to the IDDSI methodology indicated that the egg white-modified chicken gel belonged to Level 5 Mashable Wet Food for dysphagia. Patients could easily chew and swallow it without posing a significant aspiration risk. Egg white could improve the cohesiveness, strength, elasticity, resilience, and chewiness of chicken gel. In addition, chicken gel enriched with egg white boasted high moisture content, making it suitable for individuals with dysphagia due to xerostomia. Research indicated that egg white served as a natural texturizer for chicken gel, significantly enhancing the 3D printability of chicken paste while improving its chewability and safety for swallowing.

Abstract:To enhance the high-value utilization of pitaya processing by-products, pitaya peel was used as the raw material to optimize the preparation process of dietary fiber modified by ultrasound-assisted combined enzymatic modification using response surface methodology. The effects of modification on the nutritional and bioactive components, structural characteristics, physicochemical properties, and functional properties of pitaya peel powder were systematically analyzed. The results showed that the optimal conditions were determined as follows:cellulase addition of 2.5%, xylanase addition of 2.0%, ultrasonic time of 43min, and ultrasonic power of 300W. The mass ratios of protein, lipid, and ash in the modified powder exhibited no significant changes, while the mass ratios of cellulose, hemicellulose, and lignin decreased significantly (P＜0.05). The mass fraction of soluble dietary fiber (SDF) increased markedly from (10.67±0.31)g/100g to (26.63±0.13)g/100g, and the total dietary fiber content reached (72.41±0.07)g/100g. The modification led to partial loss of some bioactive components, with the contents of flavonoids, betacyanins, and total phenolics decreasing by 22.22%, 14.37%, and 5.73%, respectively. The ultrasound-assisted combined enzymatic modification significantly improved the water-holding capacity [(5.75±0.06)g/g], oil-holding capacity [(3.30±0.12)g/g], swelling capacity [(15.33±0.76)mL/g], and solubility (51.00%±0.31%) of the pitaya peel powder (P＜0.05). Structural characterization revealed that the modified dietary fiber acquired a loose and porous morphology, with enhanced thermal stability, while the main structure of the dietary fiber remained intact. Furthermore, the modified dietary fiber showed significantly increased glucose adsorption capacity, α-amylase inhibitory activity, and sodium cholate and cholesterol adsorption capacities (P＜0.05). In conclusion, the ultrasound-assisted combined enzymatic modification synergistically enhanced the physicochemical and functional properties of dietary fiber from pitaya peel, providing a theoretical basis for its high-value application in functional foods.

Abstract:The volatile compounds of 18 protected peach fruits (5 types) were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the characteristic volatile components in different peach fruits were screened and evaluated. A total of 197 volatile compounds were detected, among which 22 common typical volatile compounds were found in all samples. The composition (57-99 types) and contents (2.860-7.018mg/kg) between different samples showed significant differences. Esters were the predominant type of volatile compounds, among which two important esters, hexyl acetate (0.624-2.851mg/kg) and (E)-2-hexenyl acetate (0.487-1.850mg/kg) accounted for more than 50% of the total contents and played a crucial role in the formation of peach aroma. Lactones were largely connected with the “peach-like” odor, and were at a high level in flat peaches (nectarine type). δ-and γ-decalactone were the two lactones with high contents. C₁₃-norisoprenoids were found to existe only in common peaches (white-fleshed peaches), which indicated that the existence of C₁₃-norisoprenoids obviously associated with fruit types of white-fleshed and yellow-fleshed peaches. Research showed that the esters, lactones and terpenoids were extremely susceptible to the alteration of planting locations. By multivariate discriminant analysis, the main contributing volatile components were screened out, and samples of different fruit types could be differentiated based on the potential important differential volatile compounds. Moreover, the VIP value combined with variable coefficient played an important role in screening characteristic volatile compounds to distinguish the protected peach samples belonging to different fruit types.