Surimi is a fish-based paste that has been extensively utilized in food 3D printing. By altering the structure design, and the infill density of 3D-printed samples, the internal structure and texture can be customized to suit specific preferences. Radio frequency (RF) technology enables fast, volumetric heating, which accelerates surimi gel formation. However, varying infill densities in 3D-printed food can result in different electric field distributions, thereby affecting the heating uniformity. Therefore, this study links the infill density of 3D-printed food with the electric field distribution and examines the heating uniformity of surimi samples with four selected infill densities. COMSOL Multiphysics software was utilized to establish an RF heating model for surimi samples. Experiments of surimi with 100% infill density subjected to RF heating were conducted to validate the model on temperature distribution. Modelling results showed good agreement with the experimental results, with a surface temperature difference of < 5.6 °C. The model was then applied to 3D-printed surimi samples with varying infill densities (30%, 50%, 60%, 70%). The results indicated that the electric field intensity (EFI) was greater at both ends of the sample and weaker in the middle. As the infill density increased, the internal EFI decreased, and the heating uniformity initially increased before decreasing at higher densities. The optimal heating uniformity was found at 60% and 70% densities, with TUI values of 0.191 and 0.198, respectively. This study offers valuable insights into optimizing RF heating and 3D printing for surimi products.

Lipids play a crucial role in both the creation and transport of volatile compounds (VCs) in surimi products. This study explored how the unique lipid of sturgeon yellow meat influences the flavor profile of sturgeon surimi gels, distinguishing them from traditional freshwater surimi, such as silver carp. The electronic nose revealed significant differences between the VCs of yellow meat surimi gel (YS) and white meat surimi gel (WS). Gas chromatography-ion mobility spectrometry analysis detected 30 VCs, with 10 significantly up-regulated and three down-regulated in YS compared to WS. Sensory evaluation identified eight flavor descriptors: oily/fatty, earthy, grassy, unpleasant fishy, meaty, cheesy/milky, sweet, and fresh. YS was found to contribute primarily to undesirable oily/fatty, unpleasant fishy, and earthy notes, while simultaneously enhancing the more desirable cheesy/milky and sweet flavors. Unlike silver carp surimi, which is often characterized by pronounced earthy, grassy, and metallic flavors, sturgeon surimi gels were free from metallic flavors. Partial least squares regression analysis revealed that specific compounds such as 4-methyl-2-pentanone and 3-methylbutanal were strongly associated with key flavor attributes like oily/fatty and cheesy/milky, further distinguishing sturgeon surimi from traditional surimi products. This study highlights the distinctive flavor potential of sturgeon surimi, offering new opportunities for surimi product innovation.

Human demand for protein in nutrition increases rapidly with population growth. In this context, plant protein is also receiving increasing attention for its sustainability. Buckwheat is a nutritious grain rich in protein, polyphenols, dietary fibre, and other components. Buckwheat protein is a high-quality plant protein source, rich in amino acids, making it important in nutritional supplementation and food processing. However, buckwheat protein has problems, such as poor solubility and allergenicity, which limit its application in the food industry. As a result, researchers have explored the development of buckwheat protein covalent complexes. This review provides an overview of the formation, biological activities, and processing techniques related to buckwheat protein covalent complexes. Covalent complexes, including protein-polyphenol and protein-carbohydrate, can significantly impact antioxidant activity, allergenicity, and digestibility. In addition, the covalent binding of buckwheat protein can enhance functional properties such as solubility, foaming, and emulsifying properties. Some methods have facilitated these covalent interactions, including alkaline, heating, and ultrasonic treatment. This review also studies the characterization of buckwheat covalent complexes and the formation methods for other plant protein covalent complexes. It provides a comprehensive foundation for understanding buckwheat protein covalent complexes' interaction mechanisms, health properties, and functional food production.

Plasma drying, as a non-thermal food drying technology, has received widespread attention due to its lower energy consumption and better quality of dried products compared with traditional thermal drying technology. To enhance the drying rate, this study incorporated crossflow and hot airflow to facilitate drying in conjunction with plasma treatment. These methods were termed convection-plasma synergistic drying (CPD) and hot air-plasma synergistic drying (HAPD). The dried Astragalus slices obtained from CPD and HAPD were compared with samples dried by plasma drying (PD), hot air drying (HAD), and natural drying (ND). The findings revealed that plasma synergistic drying reduced the drying duration by 41.67% and 25%, respectively, compared to PD. Notably, the shrinkage of Astragalus slices after PD was minimal, registering 31.79% and 22.44% lower rates than those observed for ND and HAD, respectively. After HAPD, the rehydration ratio of the Astragalus slices reached its peak, exceeding those of ND and HAD by 30.57% and 32.89%, respectively. Astragalus exhibited a loose and porous structure after plasma intervention, contrasting with surface collapses observed post-HAD and surface cracks evident after ND. The study noted a significant increase in astragaloside content after CPD, surpassing that of ND and HAD by 23.43% and 67.78%, respectively. Similarly, the mullein isoflavones content peaked after PD, measuring 29.89% and 28.02% higher than that of ND and HAD, respectively. Additionally, the study explored the internal water migration mechanism of Astragalus slices during the drying process using LF-NMR analysis.

Total acidity (TA) is a critical parameter for evaluating the quality of table grapes. Research on rapid detection techniques for table grapes contributes substantially to the comprehensive assessment of grape quality. This study employed visible-near-infrared (Vis-NIR) spectroscopy to rapidly and quantitatively determine TA in Seedless White grapes. Various spectral preprocessing techniques were employed on the spectral data within the 400 to 1100 nm wavelength range. The synergy interval partial least squares (Si-PLS) method was utilized to screen the optimal subintervals from the preprocessed spectral data correlating with the TA content in grapes. Spectral prediction models for total acidity were developed based on full-band spectrum data and optimal subintervals. The impact of various preprocessing methods on the accuracy of the TA prediction models was evaluated, and the performance of the full-band spectrum model was compared with that of the subinterval-based model. Through comparative analysis, the first derivative method combined with the Savitzky-Golay smoothing method emerged as the most effective preprocessing approach. Si-PLS was subsequently employed to select spectral intervals, and a prediction model based on these intervals was established. The optimal model showed a correlation coefficient (Rc) of 0.915 and a root mean square error (RMSEC) of 0.584 g/L for the calibration set, and a correlation coefficient (Rp) of 0.835 with root mean square error (RMSEP) of 0.788 g/L for the prediction set, yielding a residual predictive deviation (RPD) of 1.815. The results demonstrate that integrating NIR spectroscopy and Si-PLS facilitates the rapid and precise quantitative detection of TA in grapes. This study provides a reference for developing rapid detection devices.

Grape seed is the main source of proanthocyanidins (PAs), which have antioxidant, anticancer, and anti-inflammatory activities. Resin can realize the separation and purification of substances and is frequently used for purifying PAs. Sephadex LH-20 is mostly used for PA classification; however, less relevant studies comparing the purification of the Sephadex LH-20 and the resin have been conducted. In this study, the purification capacity of proanthocyanidins from grape seeds was compared between the AB-8 macroporous resin and the Sephadex LH-20. The adsorption mechanism was described by Langmuir and Freundlich equations, and the purification parameters were optimized by adsorption-desorption experiments and Box-Behnken design. The components and contents of the purified products were analyzed, it was compared with crude products. The results showed that the optimal process parameters included the following: loading volume 25 mg/mL; loading volume 1 mL; washing with 5-bed volume (BV) distilled water to remove impurities; and about 60% (v/v) acetone washing with 4.3−4.6 BV desorption. After purification, the concentration of the monomer and purity were improved, and the AB-8 resin was more suitable as the purification filler than the Sephadex LH-20. In conclusion, optimization of the purification parameters of the AB-8 macroporous resin and the Sephadex LH-20 has the characteristics of high efficiency, economy, and environmental protection, and has significant industrial production potential, providing a direction for the reuse of waste wine residue.

In the present work, the whey protein/pectin complex was applied to construct a stable multiphase W/O/W emulsion to co-encapsulate phenolic compounds from Carya cathayensis Sarg. peels. The ratio of whey protein/pectin for the complex was optimized for better encapsulation efficiency and emulsion stability, and the ratio influence on complex structure, interface adsorption behavior, rheological properties of coated emulsion, and dynamic behavior of phenolics in inner water phase was also investigated. Results revealed that whey protein/pectin complex (at a ratio of 1:3) could form stronger gel-like network structures accounting for the highest absorption stability at the emulsion interface and larger initial particle size. The coated emulsion exhibited relatively higher viscosity, the highest storage stability, and encapsulation stability under heating process, with the highest encapsulation ratio of 93.1%. Furthermore, molecular dynamic behaviors and interactions of mainly phenolics from Carya cathayensis Sarg. peels in the inner water phase of emulsions were visualized and analyzed.

Lycium, known for its medicinal, nutritional, and food applications, is widely utilized in various food, pharmaceutical, and health-related industries. However, Lycium seeds as a byproduct of Lycium processing are still not fully utilized, resulting in a waste of green resources. About 20-25% of Lycium seeds are wasted due to inefficient disposal practices. In this work, the bioactive compounds from Lycium seeds, including oils, phenolic compounds, polysaccharides, proteins, and other components, along with the methods used for their extraction are summarized. Differences in extraction techniques, yields, and bioactivities are analyzed to provide insights into optimizing these processes. The review also highlights the diverse bioactivities of Lycium seed extracts, such as anti-fatigue, neuroprotective, anti-diabetic, anti-aging, and anti-atherosclerotic effects, delving into their functional mechanisms. Furthermore, it explores the potential applications of Lycium seed-derived bioactive compounds in pharmaceuticals, functional foods, and animal husbandry, emphasizing their value in enhancing food processing practices. This comprehensive review aims to bridge the knowledge gap, offering theoretical support for the broader application of Lycium seeds in industries such as food, healthcare, and agriculture.

Corosolic acid, a naturally occurring pentacyclic triterpenic acid, is widely recognized for its broad spectrum of biological activities, particularly its anti-diabetic properties, making it a popular ingredient in dietary supplements for regulating blood sugar levels. Beyond its anti-diabetic effects, recent studies have revealed its therapeutic potential in areas such as anti-cancer, anti-inflammatory, and antibacterial activities. However, its clinical application is hindered by poor water solubility and low bioavailability due to its molecular structure. This review systematically examines the pharmacological activities of corosolic acid, emphasizing its mechanisms of action in disease intervention. Emerging strategies to overcome its inherent limitations, including chemical modifications, microbial transformations, and advanced delivery systems, are also discussed. Notably, some chemical derivatives exhibit α-glucosidase inhibition with IC₅₀ values half that of corosolic acid. Microbial transformations have been shown to enhance its bioavailability while reducing cancer cell toxicity. Additionally, corosolic acid-based delivery systems have demonstrated significant improvements in solubility, stability, and biological activity. By consolidating current insights into its functional properties and biological activity enhancement methods, this review aims to emphasize the practical application values in food and medicine and the future development of corosolic acid as a versatile bioactive compound.

Anthocyanins, potent bioactive compounds found abundantly in berries, as well as in many other pigmented edible plants, have garnered significant attention for their health-promoting properties, particularly in relation to gut microbiota. This review focuses on the protective role of anthocyanins against gut microbiota disruption caused by microplastics, environmental pollutants that have triggered increased concerns in recent years for their impact on ecosystems and human health. By synthesizing current research, the mechanisms through which anthocyanins may exert their beneficial effects are explored, mitigating the negative health effects of microplastic ingestion. The paper also discusses the potential application of anthocyanin-rich functional foods and supplements as a strategy to preserve gut health in the face of rising environmental challenges.

Brassinosteroids (BRs) are essential for the regulation of plant growth, development, and stress responses. However, a comprehensive understanding of the transcriptional regulatory network governed by BRs that orchestrates grape berry ripening remains limited. Herein, the application of exogenous epibrassinolide (EBR) increased endogenous BRs content while down-regulating the expression of BRs biosynthetic genes, indicating feedback transcriptional regulation of BRs biosynthesis. EBR treatment accelerated coloring and enhanced anthocyanin accumulation, which was closely associated with the up-regulation of anthocyanin biosynthetic genes. In addition, EBR significantly increased water-soluble pectin (WSP) content and concurrently reduced protopectin and cellulose levels, resulting in berry softening. The study also delved into the intricate cross-talks between BRs and other plant growth regulators, for instance, ethylene, abscisic acid (ABA), auxin, and cytokinin. Moreover, transient overexpression of VvDWF4 (CYP90B1 steroid 22-alpha-hydroxylase) in strawberry increased BRs content, leading to anthocyanin accumulation and fruit softening. These findings provide compelling evidence that the pre-véraison application of BRs provide an effective strategy for enhancing grape berry quality.

Former research has shown that high-pressure processing (HPP) accelerates copigmentation reaction rates between pelargonidin-3-glucoside and catechin, increasing solution absorbance. However, the structural characteristics of these complexes and HPP's effects on their conformations remain unclear. This study prepared pelargonidin-3-glucoside and catechin complexes under varying pH, molar ratios, and high pressures, followed by separate light and heat treatments. Solution absorbance was measured, and molecular cluster structures and corresponding characteristics were analyzed to explain stability under HPP conditions. The results indicated that HPP-induced copigmentation complexes show reduced thermal and light stability, along with increased conformational diversity and a decreased proportion of dominant structures (from 41.99%−88.92% to 22.56% at pH 1.5, and from 26.48%−34.56% to 15.53% at pH 3.6). The primary interaction between catechin and Pg-3-Glc was van der Waals forces unaffected by HPP. Additionally, HPP lowered excitation energies in flavonoid cations (pH 1.5) and increased energies in hemiketals (pH 3.6).

In the fresh-cutting industry, enzymatic browning poses a significant challenge. Although many anti-browning approaches have been evaluated individually, there are few combined technologies reported with the characteristics of health and low cost. To explore whether ultrasound (US) coupled with hawthorn leaf extract (HLE) could function as an effective anti-browning technology, this study was conducted. Results indicated that the combined treatment (US + 0.05% HLE) delayed the browning rate better than the individual application in fresh-cut potatoes stored at 4 °C for 8 d. Interestingly, the lower concentration combinations (US + 0.01% HLE) produced better anti-browning than that of their optimal combination (US + 0.05% HLE). Not only the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase, but also the content of phenolic, soluble quinones, intermediate, and advanced products were significantly diminished. Additionally, a decrease of malondialdehyde and H₂O₂, as well as lipoxygenase activity, and an increase in catalase, superoxide dismutase, and antioxidant capacity were achieved by the lower combination treatment. A Pearson correlation analysis revealed that all of the above detected parameters, except for phenylalanine ammonia-lyase, influenced browning development. Compared with the optimal combination, there is less accumulation of phenolic, and the intermediate and advanced products produced by the lower concentration combination. Thus, it is inferred the combination (US + 0.01% HLE) mediated the browning reaction and alleviated the reactive oxygen species (ROS)‒redox imbalance, which synergistically produced a superior quality. Overall, ultrasound coupling with a less dose extract (US + 0.01% HLE) is a more promising technology for discoloration control in the fresh cut industry.