The objective of the study was to examine the physicochemical properties and emulsification stability of three different Auricularia auricula polysaccharides (AAP) obtained through hot water extraction (AAP-W), hot acid extraction (AAP-A), and hot alkaline extraction (AAP-AL), respectively. The findings indicated that AAP-W exhibited superior emulsification stability compared to the other two polysaccharides. AAP-W was employed as a natural emulsifier for emulsion preparation, to examine the influence of varying polysaccharide concentrations and oil-water ratios on emulsion stability. Additionally, an investigation was conducted into the stability of the emulsions with respect to pH and salt ion concentration. The findings revealed that the most favorable polysaccharide concentration for the AAP-W emulsion was determined to be 1%, while the volume fraction of the oil phase was established at 0.5. It was also observed that the emulsion exhibited robust stability even in challenging conditions characterized by strong acidic (pH 3−5) or basic environments (pH 9−11), as well as high concentrations of salt ions (0−500 mM). Furthermore, the construction of an AAP-W emulsion system incorporating β-carotene was undertaken to enhance the preservation, bioavailability, and digestive stability of β-carotene, thereby expanding the potential applications of Auricularia auricula polysaccharides. This endeavor also presents a novel approach towards the advancement of novel functional food products.

To swiftly and noninvasively assess the freshness of bighead carp heads within simulated cold chain environments, an excitation-emission matrix fluorescence spectroscopy coupled with a long short-term memory network (EEM-LSTM) model was developed. Through the parallel factor algorithm based on analysis of residuals, diagnosis of core consistency, and split-half evaluation, three key fluorescent components from fish fillets were extracted, with the most significant components linked to tryptophan and NADH, both indicative of fish freshness. The EEM-LSTM model exhibited coherent trends in freshness indicators and demonstrated exceptional predictive capabilities for four freshness indicators simultaneously, achieving R2 values exceeding 0.8840 in simulated cold chain situations. Relative errors in the supermarket direct sales cold chain were less than 10%, surpassing those of the long-distance transport cold chain. Hence, the EEM-LSTM model stands validated for predicting fish freshness in simulated cold chains, holding promise for real-world aquatic product freshness forecasting within cold chain scenarios.

Baijiu Daqu, a traditional component in the Baijiu brewing process, serves as both a 'saccharifying fermenting agent' and an 'aroma-producing catalyst', embodying a rich historical legacy. Daqu offers a diverse microorganism environment that is crucial for the fermentation of Baijiu. The distinctive flavor profile, a key attribute of Baijiu, is intricately linked to the microflora present in Daqu. To date, research on Daqu has primarily concentrated on the diversity of microbial communities, microbial interactions, flavor characteristics, and biochemical properties. The functional enzyme system in Daqu serves as a crucial link connecting the flavor of Baijiu with the microbial community of Daqu. However, reviews that particularly focus on the role of enzymes in determining the quality of Daqu have not yet been reported. Thus, here the types and production processes of Daqu are initially summarized. Then, the pathways involved in the production of the major flavor substances in Daqu are elucidated, as well as the role and contribution of different functional enzymes in the formation of Daqu flavor. Finally, the current technologies for improving Daqu flavor through microbial inoculation aree discussed, including the advantages, shortcomings, and bottlenecks of microbial inoculation. The findings gained in this study provide valuable information for the efficient production of high-quality Daqu for the brewing of Baijiu.

Serum albumin can bind with a diverse range of small molecules. It could therefore serve a protective or carrier function, and effectively address the issue of anthocyanins' susceptibility to decomposition. The anisotropic effect of the magnetic field (MF) can influence their interaction, thereby playing a distinct role in molecular bonding. In this study, bovine serum albumin (BSA) and cyanidin-3-O-glucoside (C3G) were used as raw materials. The mechanism underlying the formation of BSA-C3G complexes induced by static magnetic field (SMF) was investigated through analyses of secondary structure, functional groups, dipole moment, crystal cell dimensions, and microstructural characteristics. BSA and C3G were treated with 50, 100, 150, and 200 mT, respectively. As the magnetic intensity increased, the secondary structure of the complex changed, the α-spiral content, β-corner content, and irregular curl content decreased, while, the β-folding content increased. The average grain size of the BSA-C3G composite was observed to decrease. Furthermore, alterations in the crystal cell dimensions of the BSA-C3G complex were noted, accompanied by a tendency for the microstructure to become more flattened. This study offers valuable insights into the influence of SMF on the assembly behavior and structural characteristics of proteins and anthocyanins.

β-ionone has various biological activities, such as anti-inflammatory, antimicrobial, and anticancer effects. The pathogenesis of ulcerative colitis is correlated with immune dysfunction, intestinal barrier damage, and gut microbiota imbalance. However, whether β-ionone has preventive efficacy against ulcerative colitis is unknown. This study investigated the effect of β-ionone on dextran sulfate sodium-induced ulcerative colitis and the underlying molecular mechanisms involved. The ulcerative colitis mouse model was induced by 1.5% dextran sulfate sodium for 10 d. Meanwhile, 200 mg/kg β-ionone was administrated to the mice. Body weight, colon length, colon tissue pathology, colon tissue inflammatory cytokines, colonic oxidative stress, and barrier function were assessed. The composition and structure of gut microbiota were profiled using 16S rRNA sequencing. The results showed that β-ionone supplementation effectively prevented ulcerative colitis by ameliorating colonic tissue damage, reducing inflammatory phenomena, and protecting the colonic epithelial mucosal barrier. β-ionone also protected mice from dextran sulfate sodium-induced gut microbiota disturbance by modifying the overall structure and function of the gut microbiota community and increasing the relative abundance of beneficial gut microbiota. The Spearman correlation analysis revealed that the changes in abundance of the gut microbiota were correlated with ulcerative colitis-related indicators. Overall, this study demonstrated that β-ionone has a preventive effect on ulcerative colitis in mice, and the underlying mechanism may be associated with the protection of the gut barrier and regulation of the gut microbiota. These results are conducive to promoting clinical trials and product development of β-ionone for the prevention and treatment of ulcerative colitis.

Baijiu Daqu, a traditional component in the Baijiu brewing process, serves as both a 'saccharifying fermenting agent' and an 'aroma-producing catalyst', embodying a rich historical legacy. Daqu offers a diverse microorganism environment that is crucial for the fermentation of Baijiu. The distinctive flavor profile, a key attribute of Baijiu, is intricately linked to the microflora present in Daqu. To date, research on Daqu has primarily concentrated on the diversity of microbial communities, microbial interactions, flavor characteristics, and biochemical properties. The functional enzyme system in Daqu serves as a crucial link connecting the flavor of Baijiu with the microbial community of Daqu. However, reviews that particularly focus on the role of enzymes in determining the quality of Daqu have not yet been reported. Thus, here the types and production processes of Daqu are initially summarized. Then, the pathways involved in the production of the major flavor substances in Daqu are elucidated, as well as the role and contribution of different functional enzymes in the formation of Daqu flavor. Finally, the current technologies for improving Daqu flavor through microbial inoculation aree discussed, including the advantages, shortcomings, and bottlenecks of microbial inoculation. The findings gained in this study provide valuable information for the efficient production of high-quality Daqu for the brewing of Baijiu.

Cyclodextrins are tapered cyclic oligosaccharides, which are used to encapsulate a wide range of compounds, such as phytochemicals and drugs. They can be divided roughly into native, modified, and large-ring cyclodextrins: native- and large-ring cyclodextrins are prepared from starch by cyclodextrin glycosyltransferase and are further chemically modified, improving their chemical properties, such as water-solubility. Cyclodextrins have many possible applications in food processing due to their inclusion complexation characteristics. Cyclodextrins can be used to improve the color properties of food by protecting natural pigments from degradation during storage or by inhibiting enzymatic browning. In addition, encapsulation of bitter compounds inhibits their interactions with taste receptors in the oral cavity, decreasing undesirable taste properties. Finally, encapsulation of hydrophobic compounds improves their dispersion in the aqueous matrix, increasing the bioavailability and antioxidative activity of the target compounds. Studies have shown that successful use of the cyclodextrin requires good planning and understanding of the chemical composition of the food product.

Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food additives. However, the instability, degradability, and hydrophobicity of EOs have limited their practical use in the food industry. Nanoencapsulation, a process where EOs are enclosed in a protective shell at the nanoscale, promises to enhance the biological properties of EOs. This process empowers EOs with excellent physiochemical stability and solubility, allowing for better distribution in food systems and controlled release for prolonged availability of EOs without rapid evaporation and instability. This review summarizes the recent works on encapsulating EOs to enhance their biological properties, providing a comprehensive overview of various specific nano-carriers and their applications in the food industry.

Chlorophyll (Chl), the most widely distributed natural pigment in nature, is limited in use due to its poor stability. This study refers to the aggregation structure of Chl and carotene (Car) in natural photosynthetic systems, hoping to improve the photostability of Chl by constructing Chl/Car aggregates. The stability protection effect of Car on Chl was explored by designing different ratios of Chl and Car aggregation systems. The configuration of Chl/Car aggregates was optimized through ab initio molecular dynamics, and the aggregation mechanism of the aggregates and the photoprotection mechanism of Chl by Car were elucidated through quantum chemical calculations and wave function analysis. Chl/Car had a 27.22% higher Chl retention rate than free Chl after 7 d of illumination, with a Chl to Car ratio of 1.66:1. A configuration of the Chl/Car aggregates which Car's conjugated olefin chain interacts extensively with the porphyrin ring and bent phytyl chain of Chl made them more stable. The photoprotective mechanism of Car on Chl in the Chl/Car aggregates is elucidated. Car's conjugated polyene chain provides HOMO orbitals to the Chl/Car aggregates. It demonstrated that Car supplies electrons in the low-lying excited states S2 and S4, indicating it is more susceptible to damage, protecting Chl. This research will promote the development of natural color formulas and ensure the health of consumers.

In this study, static and dynamic desorption methods, infrared spectroscopy and, in vitro antioxidant modeling were used to isolate, purify, and investigate the bioactivity of melanoidins extracted from hypoheat-induced Lycium barbarum L. The results showed that melanoidin fractions with molecular weight in the range of 3−10 kDa were the dominant and most valuable fractions. In the purification phase, the optimal purification conditions were: a loading concentration of 4 mg·mL−1, elution volume of 6 BV, and an elution flow rate of 1 mL·min−1. Purified dominant melanoidin fractions (UF3) exhibited typical Maillard reaction (MR) characteristics in FTIR. The storage stability showed that sunlight and heat treatment exacerbated the instability of the purified UF3. At the same time it was relatively stable under dark conditions and incandescent light, with a retention rate of about 90%. After in vitro digestion, the purified UF3 still exhibited good antioxidant activity, and the DPPH scavenging activity and hydroxyl free radical scavenging ability reached more than 60%.