Apple (Malus × domestica Borkh.) is a globally significant fruit in terms of both production and consumption. Metabolomics characteristics of 22 apple cultivars collected from five major apple-growing regions in Shanxi Province (China) were investigated by using 1H nuclear magnetic resonance (NMR) metabolomics. The analysis revealed significant variations in metabolite profiles among the cultivars, particularly in sugars (glucose, fructose, sucrose), asparagine, quinic acid, L-rhamnitol, phenylalanine, and condensed polyphenols. Notably, the cultivars 'Xinhongxing' and 'NY543' exhibited high levels of asparagine and quinic acid. 'Xinhongxing' had higher glucose levels but lower sucrose and fructose levels than other cultivars. 'Hongjiangjun' from higher altitudes showed elevated malate levels, indicating that environmental factors significantly influence malate metabolism in apple fruits. The study also revealed correlations between metabolites. For example, the content of condensed polyphenols was positively correlated with the level of asparagine, and that of quinic acid with phenylalanine. The study provides valuable insights on factors influencing apple composition and quality, underlining the importance of both genetic and environmental factors. Future research using transcriptomic and proteomic approaches could reveal the impact of gene-environment interaction on biochemical pathways involved in the primary and secondary metabolism of apples.

In this paper, using a single-step method, resveratrol (RES)-loaded egg white protein (EWP) nanospheric particles were successfully prepared. The micelle behavior, micromorphology, molecular structure changes, and emulsifying properties of the nanoparticle were analyzed, and the molecular interaction between EWP and RES and the environmental response stability of the nanoparticle was characterized. The results show that I373/I385 dropped from 1.1 to about 0.8, indicating that high concentration of ethanol induced EWP to form a more hydrophobic and less polar structure. RES promoted the uniformity of the nanoparticle and formed a tightly-packed spherical three-dimensional structure by characterizing microstructure. Raman and infrared spectroscopy revealed enhanced hydrogen bonding between EWP and RES, increased g-g-g and t-g-t disulfide bonds, and the formation of three-dimensional helical structures due to the opening of flexible structural intervals. Molecular docking analysis identified hydrogen bonds and hydrophobic interactions as the main forces facilitating the binding between RES and EWP. Particle size analysis showed that D3,2 decreased from 30.51 to 17.88 μm, indicating better emulsion stability. The preservation of RES at 0.4 mg/mL was 94.49% in 50 mM NaCl and 83.68% in 500 mM NaCl, with no significant stability change (p > 0.05) over 48 h, revealing a concentration dependence of salt ions and storage stability of RES in the nanoparticle. This study establishes a foundation for exploring the incorporation of high-value hydrophobic compounds into EWP.

Aronia melanocarpa is a fruit rich in antioxidant compounds with notable health benefits; however, its astringency limits its widespread consumption. This study examined the effects of fermentation with Lactiplantibacillus plantarum 1243 and Lacticaseibacillus paracasei 139 on the microbiological dynamics, quality indicators, and flavor profile of Aronia melanocarpa juice. The results showed that, compared to the unfermented juice, the microbial count reached 7.03 lg CFU/mL at 24 h of fermentation, followed by a decline to 3.90 lg CFU/mL at 96 h. Soluble sugars experienced an initial decline, subsequently increased, and then decreased again. Acidity firstly reduced and then increased, while pH increased initially and then decreased. Total phenolic and flavonoid contents remained relatively stable at 24 h before showing a significant reduction. The DPPH radical scavenging activity significantly increased during fermentation, reaching a peak of 71.7% at 48 h. Overall improvement was observed in color and sensory acceptance of the juice. Flavor analysis demonstrated an increase in aromatic organic compounds, aliphatic aromatics, and methyl compounds, contributing to aroma enhancement in Aronia melanocarpa juice. These findings establish a basis for the use of lactic acid bacteria fermentation to enhance the quality, flavor, and functionality of Aronia melanocarpa juice, supporting the development of functional beverages.

The production process of fruit wines is significantly hindered by the color instability of fruit juices, primarily due to their high anthocyanin content. Recent advancements have introduced yeast strains that produce hydroxycinnamic acid decarboxylase (HCDC) into the brewing process, which have demonstrated considerable efficacy in enhancing color stability and mitigating undesirable odors in fruit wines. This review aims to elucidate the mechanism by which HCDC facilitates the synthesis of vinylphenolic pyranoanthocyanins (VPA). Additionally, we will discuss methodologies for assessing the enzyme's activity and compare the enzymatic activities derived from various sources. Furthermore, we will summarize the application of HCDC from yeast during fermentation, to provide a comprehensive scientific foundation, and reference for the utilization of this enzyme in fruit wines and other fermented wines.

Umami peptides, the flavor compounds mainly derived from natural proteins, provide a pleasant taste for humans and exhibit a variety of biological activities, such as antioxidant and lipid-lowering properties. Marine proteins, which serve as excellent sources of umami peptides, have become a focal point of research. This review introduces the research progress on reported marine umami peptides. Firstly, it discusses the structural characteristics of umami peptides and the mechanism behind their formation to create an umami taste. It then presents several commonly used techniques for preparing and regulating umami peptides while summarizing the advantages and disadvantages of each technique. Finally, this review describes the potential application prospects for core technologies within Industry 4.0—such as molecular simulation, artificial intelligence, big data analysis, cloud computing, and blockchain technology—which could bring new opportunities for the development of marine umami peptides.

Given the side effects associated with synthetic antihypertensive drugs, there is a growing need among researchers to investigate angiotensin-converting enzyme (ACE) inhibitory peptides derived from food protein as safer therapeutic alternatives. This study used seabuckthorn (Hippophae rhamnoides L.) seed meal as the raw material, and the protein was extracted by alkaline extraction and acid precipitation. After enzymatic digestion, peptides with molecular weight less than 3 kDa were selected for study. The screened peptide had an IC50 value of 4.358 mg/mL on ACE with a non-competitive inhibition mechanism and good inhibition stability. By employing infrared (IR) analysis, exclusively β-fold and β-helix structures were identified in the hydrolysate, while no other structural motifs were detected. X-ray diffraction revealed that it had an irregular amorphous structure. The peptide contains 17 amino acids that are both highly acidic and hydrophobic, with glutamic acid ranking first in terms of the number of individual amino acids. Compared with the database (NCBI, Uniport), ten peptides with ACE inhibitory activity were detected, and molecular docking showed the mechanism of each peptide inhibiting ACE, FRVAWTEKNDGQRAPLANN, LIISVAYARVAKKLWLCNMIGDVT-TEQY, VIRSRASDGCLEVKEFEDIPP, AGGGG-GGGGGGSRRL, LQPREGPAGGTT-ALREELSLGPEAALDTPPAGP, DDEARINQLFL, FAVSTLTSYDWSDRDDATQGR-KL, RQLSLEGSGLGVEDLKDN, GGGGGGGGGGGGGGGIGGGGGGGGGGGAR, and KEALGEGCFGNRIDRIGD. According to the results, AGGGGGG-GGGGSRRL is more stable in binding to ACE and may have better inhibitory activity. It has been shown that seabuckthorn protein can be an alternative source of ACE inhibitory peptides.

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%.

The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide range of food categories, and aquatic products have emerged as one of them. In this work, we introduced the characteristics and extraction of several main types of natural pigments and also explored the positive outcomes of integrating the pigments, such as carotenoids, curcumin, anthocyanins, and betalains, in aquatic product processing and preservation. Their outstanding antioxidant and dyeing properties contribute to the production and storage of various aquatic products. This review aims to provide a comprehensive understanding of the current state of natural pigment applications in aquatic products and to provide inspiration for future research and industry practices.

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.

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.