Abstract:Population ageing, sarcopenia, and the increasing burden of neurodegenerative diseases have led to a growing demand for dietary safety and nutritional support among older adults with dysphagia. Traditional softening, pureeing, and empirical thickening methods can reduce aspiration risk to some extent, but they are often associated with reduced nutrient density, unstable texture, poor visual recognizability, and limited long-term compliance. Focusing on the development of easy-to-swallow foods for older adults with dysphagia. Recent progress in swallowing function decline, bolus rheological safety, texture and sensory adaptation, nutritional requirements, standard evaluation systems, and key processing technologies were systematically summarized. The application value of the International Dysphagia Diet Standardisation Initiative and domestic dietary management consensus in texture classification, bedside testing, and clinical communication were analyzed, and it was indicated that easy-to-swallow food design had shifted from the simple description of “soft” or “thick” toward precision regulation based on viscosity, hardness, cohesiveness, adhesiveness, rheological properties, and digestive behavior. Technological strategies, including thickening and rheological regulation, soft gel reconstruction, enzymatic hydrolysis and mild processing, three-dimensional printing, and microencapsulation-based functional delivery were further summarized, and the roles of these strategies in improving bolus control, reducing chewing burden, increasing nutritional density, and enhancing sensory acceptability were clarified. In view of current bottlenecks, such as the lack of systematic evidence linking static laboratory indicators with real clinical health benefits and the insufficient long-term compliance of existing products, future research should be oriented toward real health benefits for patients, establish a stratified design system integrating safety, nutrition, and sensory quality, strengthen clinical outcome validation and real-world clinical data accumulation, and promote the transition of easy-to-swallow foods from risk-avoidance-oriented texture modification to health-promoting precision provision. This review aimed to provide theoretical support and technical reference for nutritional intervention in older adults with dysphagia in hospitals, elderly care institutions, and home-care settings.

Abstract:Flavor perception and emotional responses during food intake are key determinants of sensory evaluation and consumer preference. With the growing understanding of the chemosensory effects of flavor and its emotional regulatory functions, the value of flavor research in food development and consumer behavior has become increasingly prominent. The flavor recognition and multimodal integration mechanisms of taste, olfaction, and oral physical sensation—from peripheral receptors to central processing—were systematically delineated. The key brain regions and neural circuits underlying central flavor perception and emotional regulation were elucidated. In view of the limitations of traditional sensory evaluation methods regarding subjectivity, individual differences, and emotional quantification, the advantages and potential application of cutting-edge neuroscience research technologies in food flavor and emotion studies were highlighted. In particular, neurobiological techniques based on animal models enabled high-precision objective characterization of neuronal activity and neurochemical dynamics, providing novel technical pathways for establishing a quantitative evaluation framework linking “flavor-brain response-emotional experience.” Neuroscience technologies were expected to drive the paradigm shift of food flavor research from empirical assessment to mechanism-oriented investigation, offering theoretical foundations for deciphering multimodal flavor interactions and their emotional effects. Simultaneously, these advances lay critical groundwork for precision flavor design and emotion-targeted food innovation, having significant application prospects for the creation of future foods that integrated both health benefits and sensory pleasure.

Abstract:Flavor is a core element determining food quality. To solve the challenge of establishing a precise causal relationship between “chemical compositions” and “human perceptions” in complex food systems, sensomics and flavoromics have became two major paradigms in food flavor research in recent years. The core workflows, advantages, disadvantages, and future integration trends of these two research paradigms were systematically reviewed. Guided by human senses, sensomics established a causal chain between “key aroma-active compounds” and sensory attributes through gas chromatography-olfactometry (GC-O), precise quantification, and aroma recombination and omission experiments. It possessed strong mechanistic explanatory power but faced limitations such as low throughput, high quantification costs, and subjective evaluation. Flavoromics relied on high-throughput instruments to obtain untargeted “chemical fingerprints” and combined multivariate statistics to mine differential compounds. It had broad coverage and was commonly used for quality monitoring and traceability. However, its static analysis struggled to reflect the dynamic release in the oral cavity, and its correlation mining did not directly equate to causal verification. Given the complementarity between the “top-down causal verification” of sensomics and the “bottom-up correlation mining” of flavoromics, this study proposed that flavor science evolved toward an intelligent integration paradigm, which deeply merged the mechanistic verification logic of sensomics with the big data mining capabilities of flavoromics. It was suggested that future research relied on artificial intelligence and multi-omics technologies to construct standardized multimodal flavor databases and deepen the mechanistic analysis of spatiotemporal dynamic perception. This integrated paradigm was expected to complete the digital closed-loop between chemical compositions and sensory experiences, providing scientific support for the precise regulation and targeted creation of food flavors.

Abstract:Allitol is a six-carbon rare sugar alcohol with physiological activities such as antihypertensive and anti-obesity effects, holding application value in the functional food and pharmaceutical industries. Currently, whole-cell catalysis for allitol production is still limited by relatively low reaction temperatures. Ribitol dehydrogenase (PaRDH), which catalyzes the reduction of psicose to allitol, typically functions optimally under low to moderate temperature conditions, which not only reduces conversion efficiency but also increases process risks such as microbial contamination. To enhance the application performance of PaRDH, multiple strategies including PROSS web-based prediction, free energy analysis, and conserved site analysis were employed to systematically modify the thermostability of PaRDH. In the first round of mutagenesis, 11 mutants with improved performance were obtained. After another round of combinatorial mutagenesis, 10 mutants with significantly enhanced thermostability were generated. Among them, the initial enzyme activity of mutant PaRDHVM-N7G-I93V increased by 30.68% compared to the template PaRDHVM, and its half-life was extended from 7.66h to 16.26h. This mutant was then introduced into a three-enzyme cascade system, and the resulting engineered strain was designated as Ec/DRF-Therm-VMGV. Using a cell dosage of 10 OD₆₀₀ at 45℃ for 24h, the allitol conversion rate reached 79.43%, which was 4.10% higher than that of the control strain harboring PaRDHVM. Subsequently, the concentration of sodium formate in the reaction system was optimized and increased from 0.75mol/L to 1.00mol/L. Finally, using the engineered strain Ec/DRF-Therm-VMGV as the catalyst at a cell concentration of 15 OD₆₀₀, the allitol conversion rates reached 83.10% and 90.45% after 12h and 24h of reaction, respectively, representing the highest levels reported to date. This study aimed to provide a theoretical reference for improving the production efficiency of allitol and promoting its industrial application.

Abstract:Majiang blueberry, a national geographical indication product of Majiang County in Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province, has been widely supplied across China due to its superior quality. To improve comprehensive utilization rate of Majiang blueberry fruits and enhance release of bioactive substances, blueberry juice Jiaosu and blueberry pomace Jiaosu were prepared through sequential inoculation with Saccharomyces cerevisiae and Lactiplantibacillus plantarum. The effects of microbial fermentation on the substance transformation of blueberry Jiaosu were elucidated through metabolomics and KEGG pathway enrichment analysis. Additionally, product quality was evaluated by sensory evaluation and antioxidant activity. The results showed that sequential dual-strain fermentation significantly increased the contents of total phenols, total acids and γ-aminobutyric acid, as well as the activity of superoxide dismutase in both types of blueberry Jiaosu. A total of 152 metabolites were identified in both blueberry Jiaosu products before and after fermentation, with sugars and organic acids being the predominant metabolites. 49 differential metabolites (VIP≥1, P<0.05), including 19 sugars, 11 organic acids, 3 alcohols, 3 esters, and 9 other metabolites were screened between the two blueberry fermentates by orthogonal partial least squares-discriminant analysis. KEGG enrichment analysis indicated that carbohydrate metabolism was the primary conversion pathway altering the metabolic profile of blueberry Jiaosu, while fermentation of blueberry pomace additionally involved other major pathways, including unsaturated fatty acid biosynthesis and glyoxylate and dicarboxylate metabolism. After fermentation, blueberry juice Jiaosu exhibited significant improvements in all antioxidant activity indicators and received an overall sensory score of 83.70. In contrast, blueberry pomace Jiaosu demonstrated superior hydroxyl radical scavenging ability, with a 52.8% reduction in IC₅₀, and achieved an overall sensory score of 72.20. It is expected that this study could provide theoretical references for the development of Majiang blueberry functional fermented products, as well as improve the comprehensive utilization rate and advance the intensive processing of Majiang blueberry fruits.

Abstract:To construct an efficient emulsion delivery system for α-linolenic acid (ALA), tea polyphenols (TP), whey protein isolate (WPI), and soy lecithin (SL) were used as raw materials. The WPI-SL-TP ternary complex was synthesized by varying the mass concentration of TP (0-1.0mg/mL), followed by the encapsulation of ALA to prepare the emulsion dilivery system. The effects of TP mass concentration on the structural and functional properties of the complex, as well as on the encapsulation efficiency and stability of the ALA emulsion were analyzed. The findings indicated that TP combined with WPI-SL through a static quenching mechanism, primarily driven by hydrophobic interactions, which facilitated the reorganization of the protein secondary structure. With the increase of TP mass concentration, the surface hydrophobicity of the complex decreased, leading to a reduction in the contact angle and an enhancement of emulsifying activity. These structural and property changes directly influenced the performance of the emulsion. The addition of TP increased the encapsulation efficiency of ALA from 65% to approximately 80%. When the TP mass concentration was lower than 0.6mg/mL, the complex structure remained inadequately developed, resulting in aggregated emulsion droplet, increased particle size, decreased absolute Zeta potential, and reduced ALA encapsulation efficiency. When the mass concentration of TP reached 0.8mg/mL and above, the complex exhibited enhanced electrostatic repulsion and steric hindrance due to the increased binding of TP. This interaction resulted in the formation of an emulsion characterized by smaller particle size (411.73nm), higher absolute Zeta potential (15.93mV), and more uniform dispersion, thereby significantly improving the encapsulation efficiency of ALA. Stability assessments indicated that the emulsion achieved optimal thermal stability at the TP mass concentration of 0.8mg/mL. This study aimed to provide a theoretical foundation for the design of efficient delivery systems for active lipids, based on the synergistic effects of proteins, phospholipids, and polyphenols.

Abstract:To explore the influence factors of aroma changes and develop mitigation strategies for flavor loss in processed Mozzarella cheese manufacturing, the effects of emulsifying salt concentration, citric acid levels, stabilizer dosage, emulsification temperature, emulsification time, and shear rate on the aroma profile of processed Mozzarella cheese were systematically investigated using gas chromatography-mass spectrometry, gas chromatography-olfaction, and electronic nose technology and sensory evaluation. On the basis of single factor experiments, response surface optimization was used to optimize the processing technology of processed Mozzarella cheese, and the aroma changes before and after processing were compared and analyzed. The optimal repreparation process parameters for processed Mozzarella cheese were emulsifying salt mass fraction 1%, stabilizer mass fraction 5.5%, emulsification time 5min, and shear rate 200r/min. A comparative analysis of cheese before and after processing showed that 3-methylbutanal and δ-dodecalactone were not detected after processing, which impaired the expression of sensory attributes such as nutty and peach-like flavours in cheese. As an important flavour compound in cheese, acetoin contributed creamy notes and other sensory properties, yet it suffered substantial losses after processing. Therefore, under optimised conditions, aroma compensation experiments were carried out on the processed Mozzarella cheese. After processing, the total number of volatile aroma substances of processed Mozzarella cheese were 38, and the total mass ratio of characteristic flavor substances was 26008.24μg/kg, which was 12.49% higher than that before processing, indicating a good regulatory effect. It was hoped that this study could provide technical references for the production of processed Mozzarella cheese products.

Abstract:Buffalo milk has garnered significant attention due to its high nutritional value. However, its high-fat content limits its application in modern healthy diets. A novel skimmed buffalo milk yogurt was prepared using microbial transglutaminase (mTGase) cross-linking technology combined with lactic acid bacteria fermentation. The results showed that there was no significant difference (P>0.05) in the contents of protein, fat, and other nutritional components between the mTGase-treated skimmed buffalo milk yogurt and the control group. Electronic nose and electronic tongue analyses indicated that in the mTGase-treated yogurt, the contents of aromatic compounds and alkanes and aliphatic compounds increased by 10.31% and 10.38%, respectively, while sulfur-containing compounds decreased by 9.63%. Bitterness and bitter aftertaste increased by 6.72% and 10.92%, respectively, whereas sweetness decreased by 15.84%. Analysis of free fatty acids (FFA) revealed that mTGase treatment increased the content of unsaturated FFAs, which may enhance cardiovascular health-related functional activity. Additionally, the increase in long-chain FFAs contributed to a smoother texture. Analysis of free amino acid composition showed significant changes in the amino acid profile of the yogurt. The content of cysteine (Cys), which is beneficial to health, increased from (2.894±0.026)mg/mL in the control group to (3.150±0.054)mg/mL in the mTGase-treated group. However, the content of isoleucine (Ile) significantly increased to (1.508±0.063)mg/mL, imparting a certain bitterness to the yogurt. Untargeted metabolomics results showed that mTGase treatment primarily altered amino acid metabolic pathways, leading to the upregulation of some bitter free amino acids, thereby increasing the bitterness of the yogurt. Nevertheless, mTGase cross-linking also promoted the formation of more dipeptides and tripeptides, enhancing the potential cardiovascular health-related functional activity of the yogurt. Furthermore, the changes in the odor and taste of the yogurt after mTGase treatment might be related to alterations in amino acids, lipids, and carbohydrates. This study aimed to provide a theoretical basis for the development of skimmed buffalo milk yogurt and to reveal the potential application value of mTGase in improving the flavor and nutritional functionality of yogurt.

Abstract:To investigate the specific oligosaccharide composition, content, and proportional distribution in Saanen goat milk and to perform a comparative analysis with Holstein bovine milk, targeted absolute quantification of 23 target oligosaccharides was performed in Saanen goat milk and Holstein bovine milk using ultra-performance liquid chromatography-hydrophilic interaction chromatography-triple quadrupole mass spectrometry (UPLC-HILIC-QqQ MS). The method exhibited a limit of quantification as low as 10.0ng/mL, recoveries ranging from 83.98% to 111.44%, and satisfactory precision, meeting the requirements for accurate quantitative detection of milk oligosaccharides. Eight oligosaccharides were detected in both Saanen goat milk and Holstein bovine milk, including 2′-fucosyllactose (2′-FL), 3′-fucosyllactose (3′-FL), lacto-N-neotetraose (LNnT), 6′-galactosyllactose (6′-GL), 4′-galactosyllactose (4′-GL), lacto-N-hexaose (LNH), 3′-sialyllactose (3′-SL), and 6′-sialyllactose (6′-SL). The total content of these eight oligosaccharides in Saanen goat milk was (109.28±10.00)mg/L, which was significantly higher than that in Holstein bovine milk (44.87±2.87)mg/L, 2.44 times that of the latter value(P<0.05). The relative proportions of neutral and acidic oligosaccharides were (42.96±2.50)% and (57.04±1.57)% in Saanen goat milk, and (32.44±4.37)% and (67.56±5.68)% in Holstein bovine milk, respectively. Furthermore, the mass concentrations of 2′-FL, 4′-GL, 6′-GL, 6′-SL and 3′-SL in Saanen goat milk were 2.03,6.20,2.53,2.05 and 2.07 times those in Holstein bovine milk, respectively(P<0.05). The findings demonstrated that compared with Holstein bovine milk, Saanen goat milk not only had a higher total oligosaccharide content, but also a higher proportion of neutral oligosaccharides, highlighting its significant potential as a high-quality dairy source for infant formula and other functional food products.

Abstract:To evaluate the regulatory effects of sea cucumber crude peptides (SCP) on exercise fatigue and gut microbiota dysbiosis in mice, SCP was prepared from sea cucumber (Apostichopus japonicus). Six-week-old male C57BL/6J mice were divided into four groups:Control group, exercise fatigue (EF) group, SCP group, and β-nicotinamide mononucleotide (NMN) group. Exercise endurance was assessed by weighted swimming, grip strength, and rotarod tests. Anxiety-like behaviors induced by exercise fatigue were evaluated using the open-field test and elevated plus maze tests. Muscle, serum, and fecal samples were collected for H&E staining, biochemical analysis, RT-qPCR, and 16S rRNA sequencing. The results showed that, compared with the Control group, mice in the EF group exhibited significantly decreased exercise endurance and markedly increased anxiety-like behaviors. Serum levels of alanine aminotransferase, aspartate aminotransferase, urea nitrogen, creatinine, creatine kinase, interleukin-6, and interleukin-1β were significantly elevated, while the serum testosterone/cortisol ratio in EF mice was significantly decreased. Compared with the EF group, supplementation with SCP and NMN significantly prolonged the weighted swimming exhaustion time and increased grip strength and rotarod retention time in mice. The open-field and elevated plus maze tests showed that SCP and NMN supplementation improved anxiety-like behaviors in mice with exercise fatigue. Meanwhile, SCP reduced serum urea nitrogen and creatine kinase levels in mice. RT-qPCR results showed that SCP upregulated the mRNA expression levels of AMPKα1, AMPKα2 and PGC-1α and downregulated the mRNA expression levels of TLR4, MyD88, and p65. The 16S rRNA sequencing results showed that, compared with the Control group, the relative abundance of potentially harmful bacteria, such as Parasutterella and Erysipelotrichaceae, was increased in the gut of EF mice, whereas the relative abundance of beneficial bacteria, including Muribaculaceae, Lactobacillaceae, and Akkermansiaceae, was decreased. Compared with the EF group, SCP intervention increased the relative abundance of Muribaculaceae and Akkermansiaceae. SCP enhanced exercise endurance, alleviated muscle injury, and improved anxiety-like behaviors induced by exercise fatigue in mice. In addition, SCP may exert anti-fatigue effects by regulating the gut microbiota structure. This study may provide new insights into the development and application of SCP in anti-fatigue functional foods.

Abstract:To compare the effects of two radical-based extraction methods on the microstructure of Auricularia auricula polysaccharides (AAPs) and their therapeutic potential against ulcerative colitis (UC), polysaccharides were extracted using hydrogen peroxide (W-AAPs) and ascorbic acid-hydrogen peroxide (F-AAPs) methods, and their molecular weights and microstructural features were characterized. Subsequently, a dextran sulfate sodium-induced mouse model of UC was established. Mice were divided into a control group, model group, mesalazine group, and high- and low-dose W-AAPs and F-AAPs groups to evaluate the effects of polysaccharides on disease activity index, colonic histopathology, oxidative stress, inflammatory cytokines, and gut microbiota composition. The results showed that F-AAPs had a molecular weight of 87.646kDa, significantly lower than that of W-AAPs (301.89kDa). The microstructure of F-AAPs exhibited a loose rope-like network favorable for sustained utilization by beneficial gut bacteria, whereas W-AAPs formed dense lamellar structures. Compared with the model group, both 2 AAPs alleviated UC symptoms, increased serum superoxide dismutase (SOD) and glutathione peroxidase activities, decreased serum lipopolysaccharide levels, and suppressed TNF-α and IL-6 expression (P<0.05). Notably, compared with the same dose of W-AAPs, high-dose F-AAPs group exhibited superior antioxidant activity (SOD activity increased by 12.29%, P<0.05) and more pronounced anti-inflammatory effects (TNF-α decreased by 39.30%, P<0.05), which were positively correlated with the abundance of short-chain fatty acid-producing bacteria such as g_Fusicatenibacter and g_Agathobacter in the gut microbiota, particularly butyrate producers. In summary, the unique microstructure and lower molecular weight of F-AAPs contributed to its superior bioactivity in UC intervention compared with W-AAPs. These findings provided a theoretical basis for the functional development of AAPs and their potential applications in functional foods.

Abstract:In order to solve the problem of low probiotic activity and poor application effect, the biofilm forming differences of Bifidobacterium animalis (B. animalis) Gr24 on five different carriers were evaluated. The optimal carrier was selected to determine the shaking culture conditions of B. animalis Gr24 biofilm, and its ability to resist freezing stress was analyzed, and the effects of biofilm-state B. animalis on the nutrient composition, physicochemical characteristics, storage characteristics, and probiotic properties of ice cream under shaking culture conditions were explored. The results showed that B. animalis Gr24 had the strongest biofilm-forming ability on pea hulls, and the optimal biofilm-forming time was shortened to 24h. Freezing stress resistance analysis showed that biofilm-state B. animalis Gr24 under shaking culture conditions alleviated the damage of cell membranes and cell walls and the loss of ATPase activity, and the survival rate of the biofilm-state strains increased by 1.15 times compared with planktonic strains. The addition of shaking-cultured biofilm-state B. animalis Gr24 significantly reduced fat content and increased protein content of ice cream, improved product viscosity and hardness, and reduced expansion rate and melting rate, and stabilized probiotic viability, with a 1.5-fold increase in 18-week viable counts compared with planktonic strains. In addition, post-storage probiotic properties showed that low temperature storage significantly improved gastrointestinal environment resistance, intestinal epithelial cell adhesion and antioxidant activity of shaking-cultured biofilm-state strains. In conclusion, the shaking culture conditions significantly improved the biofilm-forming efficiency and the freezing stress resistance of B. animalis Gr24, which could ensure the good quality characteristics of the ice cream while improving its functional activity. This study aimed to lay the industrial technological foundation for the further development of highly resistant probiotic foods.

Abstract:To address the performance limitations of traditional polylactic acid (PLA) packaging materials, as well as to reduce the economic losses caused by ethylene-induced over-ripening and spoilage of mangoes during transportation and storage, a series of PLA/CS/nTiO₂ nanofibrous composite films were fabricated via electrospinning. In this process, chitosan (CS) was incorporated to ameliorate the inherent defects of the PLA matrix, while TiO₂ nanoparticles with different loading ratios were introduced as functional fillers. The microstructure of the composite films was characterized via scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction, followed by systematic evaluations of its mechanical properties, barrier performance, and hydrophobicity. Subsequently, photocatalytic experiments were conducted to investigate its ethylene degradation capability, and a 10-day mango preservation trial was carried out. During the storage period, the preservation effect of the composite films was evaluated by monitoring the fruit weight loss rate, firmness, peel color, total phenolic content, and malondialdehyde (MDA) accumulation. The results demonstrated that compared with pure PLA film, the composite film with 4% TiO₂ exhibited the optimal comprehensive performance. Its tensile strength and elongation at break increased to 7.93MPa and 55.74%, respectively, accompanied by suitable water vapor and oxygen barrier properties as well as favorable hydrophobicity. Notably, this optimal formulation achieved an ethylene removal rate of 67.6%, compared with no-film treatment, which could effectively degrade the ethylene generated during mango storage. It significantly delayed the weight loss and firmness decline of mangoes, inhibited peel color deterioration, reduced the consumption of total phenolic, and lowered MDA accumulation, thereby retarding the spoilage process of mangoes effectively. This work aimed to provide a novel technical solution for the development of active food packaging for fruits and vegetables.

Abstract:Wok Hei” is a comprehensive description of the characteristic aroma formed through a series of reactions that occur in food during high-temperature cooking. As a food additive, “Wok Hei” flavoring could impart “Wok Hei”-like sensory characteristics to dishes and dish-flavored foods, serving as an auxiliary tool for optimizing the flavor of industrialized dishes. Due to its short time on the market, the flavor characteristics and key aroma-active components of “Wok Hei” flavoring had not been clarified, and relevant research remained scarce. This study focused on a representative commercially available “Wok Hei” flavoring, using solvent-assisted flavor evaporation (SAFE) to extract volatile compounds. Then the aroma compounds were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and aroma extract dilution analysis (AEDA). The results showed that a total of 36 aroma-active compounds were identified, among which 21 compounds with a flavor dilution factor≥16 were recognized as relatively important aroma-active compounds. Through quantitative analysis via the standard curve method and calculation of odor activity values (OAVs), 9 aroma-active compounds were ultimately confirmed to have an OAV>100, thus being designated as the key aroma-active compounds. Specifically, dimethyl disulfide, diallyl disulfide, and diallyl trisulfide dominate the garlic and green onion notes. 4,5-Dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, maltol, and 3-methyl-2-hydroxy-2-cyclopenten-1-one enhanced the sweet and toasted notes. Guaiacol and phenol complemented the toasted and soy sauce-like notes. While (E,E)-2,4-decadienal imparted a fatty note. Collectively, these compounds constructed the complex aroma profile of the flavoring. Recombination experiments indicated that there was no significant difference in aroma attributes between the recombinant sample and the original flavoring sample (P>0.05), confirming that these 9 compounds were the core substances contributing to the characteristic flavor of “Wok Hei” flavoring. This study aimed to deepen the scientific understanding of “Wok Hei” flavor and provide theoretical support for the development of “Wok Hei”-type flavorings and flavoring products.

Abstract:Jujube is rich in nutrition, and there are numerous jujube flavored processed foods made from dried jujube, among which fermented products have attracted much attention. To study the flavor characteristics of co-fermented jujube juice, a mixed culture fermentation agent composed of Lactobacillus plantarum and Pichia pastoris was constructed. The preparation process of fermented jujube flavor juice was optimized through single factor and response surface design experiments. The two pre-treatment methods, headspace solid phase micro-extraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE), were used for gas chromatography-mass spectrometry olfactometry (GC-MS-O) and aroma extraction dilution analysis (AEDA) to identify the key aroma components of fermented jujube flavor juice under the optimized process. The results showed that the optimized parameters for fermented jujube flavor juice preparation process were inoculation amount of 3.0%, pre-inoculation pH 4.75, fermentation time 18.17h (18 hours and 10minutes), fermentation temperature 33.9℃, and fermentation rotation speed 120r/min, with the highest sensory score 8.27. Through GC-MS analysis, a total of 48 volatile components were detected, mainly including 12 acid compounds and 10 ester compounds. GC-O analysis showed that HS-SPME had a good extraction and enrichment effect on the aroma components of fermented jujube flavor juice. Finally, through AEDA, β-damascenone, phenylethyl alcohol, phenylacetaldehyde, ethyl tetradecanoate, methyl dodecanate, pentanol, hexanoic acid, cedrol, and methyl decanoate were identified as the key aroma components in fermented jujube flavor juice.

Abstract:To explore application potential of Lycium barbarum carotenoids (Lyb-C) in potato chip processing, Lyb-C was used as an additive, and fried composite potato chips (FPC) were prepared by low-temperature vacuum frying. Effects of Lyb-C dosage on sensory quality, physicochemical properties, oil distribution, and starch characteristics were systematically evaluated, and regulatory mechanism underlying potato chip quality improvement was elucidated based on microstructural observation and spectroscopic analysis. Results showed that, compared with control group, Lyb-C effectively improved the quality of FPC, imparting an orange-red appearance. FPC with 0.10% Lyb-C showed optimal performance, with the highest overall acceptability. Its color parameters a and b increased by 8.74% and 0.63%, hardness increased by 38.15%, and total oil (TO) and surface oil (SO) contents decreased by 4.43% and 2.12%, respectively. Meanwhile, starch gelatinization and retrogradation were inhibited and in vitro starch digestion was promoted. Microstructural and spectroscopic analyses indicated that Lyb-C modified microstructure of chips, producing a denser and smoother surface, which contributed to reductions in SO and TO. The interaction between Lyb-C and starch molecules markedly decreased relative crystallinity and short-range ordered structure, disrupted starch order, and enhanced enzymatic susceptibility, thereby suppressing gelatinization and retrogradation and promoting in vitro starch digestion. Overall, Lyb-C improved comprehensive quality of composite potato chips in low-temperature frying system by regulating starch structure and oil distribution, providing theoretical basis and technical support for efficient utilization of Lyb-C and development of healthier composite potato chips.