A review on the chemical composition, biological activity, and potential health benefits applications of Longan (Dimocarpus longan Lour.).

Longan (Dimocarpus longan Lour.) is a tropical tree species known for its nutritional, economic, and medicinal benefits. Its fruit consists of pulp, peel, and seed, all rich in bioactive compounds with various health and pharmacological effects.

Comparative Decoding of Physicochemical and Flavor Profiles of Coffee Prepared by High-Pressure Carbon Dioxide, Ice Drip, and Traditional Cold Brew.

High-pressure carbon dioxide (HPCD) has been widely used in the extraction of high-quality bioactive compounds. The flavor profiles of cold brew coffee (CBC) prepared by HPCD, traditional cold brew (TCB), and ice drip (ID) were comprehensively evaluated by chromatographic approaches, and their variations were investigated by multivariate statistical methods. ID produced the lightest coffee color while HPCD produced the darkest.

Effects of water migration and grain structural evolution on substance dissolution and consistency variation during cooking of different foxtail millet varieties porridge.

Different millet varieties exhibit distinct porridge consistency, influencing consumer preferences. This study investigated water migration and grain structural evolution influencing solids leaching and consistency in five commercial foxtail millet varieties during cooking. Using texture analysis, low-field NMR, stereomicroscopy, and leaching assays, we quantified dynamic changes over a 40-min cooking period.

Unveiling the multifaceted roles of anthocyanins: a review of their bioavailability, impacts on gut and system health, and industrial implications.

Anthocyanins, a class of flavonoids abundant in many fruits and vegetables, undergo complex catabolism, forming bioactive metabolites that profoundly affect a range of host physiological processes, including anti-inflammatory effects, modulation of oxidative stress, and modulation of the intestinal barrier. Despite this, the low bioavailability of anthocyanins presents challenges for their metabolic efficacy, health benefits, and therapeutic engagement . Therefore, the multifaceted roles of structurally diverse anthocyanins from different sources and the interplay between anthocyanin bioavailability and gut and systemic health were analyzed in depth.

Unraveling the Molecular Pathways of Protein Fibrillation under Thermal Acid Hydrolysis.

Artificial amyloid fibrils formed by globular proteins under thermal acid hydrolysis have drawn extensive attention due to their exceptional mechanical properties and ability to form functional materials. However, the mechanisms underlying their formation, particularly the initiation of fibrillation under heat-induced acid hydrolysis, are not yet fully understood. By developing a general approach that integrates experiment and theory, the molecular pathways by which β-lactoglobulin (β-lg) monomers convert into artificial fibrils under heat-induced aggregation and acid hydrolysis at concentrations of 0.

Mining of characteristic microbes and qualities in pickled and salted chili peppers through integrated analysis.

Fermentation techniques produce distinct microbes and qualities of various fermented chili peppers. However, comparative studies on chili peppers fermented using different techniques are limited. This study investigated the characteristic microbes and qualities of pickled and salted chili peppers through targeted and non-targeted analysis.

Effects of Aqua-Glycerol Uptake Facilitator Protein GlpF on Spore Germination of .

Killing spores is an important challenge for the development of the food industry. After germination, the resistance of spores disappears and they are more easily killed, which is currently the main strategy for their destruction. Therefore, study of the mechanism of spore germination is of great significance for improving methods of spore inactivation.

Toward improving the rehydration of dairy powders: A comprehensive review of applying physical technologies.

For the increasingly prosperous industrial dairy sector of powder production from milk and whey, the efficient utilization of differently composed products has become a major topic of concern. Although a proper rehydration behavior is crucial for the application of dairy powders, it is also essential for producers to achieve safe and green processing. Physical means of processing to improve partially poor rehydration properties are preferred by consumers over often suggested chemical means, which also alter product composition and further functionality.

Sustainable Extraction Technology of Fruit and Vegetable Residues as Novel Food Ingredients.

Background: Fruit and vegetable waste (FVW) is a global waste issue with environmental impacts. It contains valuable compounds such as polysaccharides, polyphenols, proteins, vitamins, pigments, and fatty acids, which can be extracted for food applications. This study aims to review sustainable extraction methods for FVW and its potential in the food industry.

Psyllium: A Nutraceutical and Functional Ingredient in Foods.

Psyllium is an excellent natural source of soluble and insoluble dietary fiber. It has been used as a nutraceutical and functional ingredient in foods. Many efforts have been made to understand and improve its physicochemical, biological, and functional properties to promote its food applications.

Newly identified SpoVAF/FigP complex: the role in spore germination at moderate high pressure and influencing factors.

Unlabelled: The SpoVAF/FigP complex, a newly identified dormant spore ion channel, has been shown to amplify the response of germinant receptors (GRs) to nutrient germinants. However, its contribution to high-pressure-induced germination remains unexplored. In this study, we discovered that the 5AF/FigP complex played an important role in the GR-dependent germination of spores under moderate high pressure (MHP) by facilitating the release of ions, such as potassium (K), a mechanism in parallel with its role in nutrient-induced germination.

The ant that may well destroy a whole dam: a systematic review of the health implication of nanoplastics/microplastics through gut microbiota.

Since the widespread usage of plastic materials and inadequate handling of plastic debris, nanoplastics (NPs) and microplastics (MPs) have become global hazards. Recent studies prove that NPs/MPs can induce various toxicities in organisms, with these adverse effects closely related to gut microbiota changes. This review thoroughly summarized the interactions between NPs/MPs and gut microbiota in various hosts, speculated on the potential factors affecting these interactions, and outlined the impacts on hosts' health caused by NPs/MPs exposure and gut microbiota dysbiosis.

Identification of novel xanthine oxidase inhibitory peptides from Takifugu obscurus: Peptidomic analysis, molecular docking, and dynamics simulation.

Hyperuricemia, caused by abnormal purine metabolism, is commonly treated with xanthine oxidase (XOD) inhibitors, uricosuric, and dietary adjustments. Recently, marine-derived bioactive peptides have gained attention as potential functional food ingredients due to their therapeutic potential. Takifugu obscurus, an economically significant offshore fish rich in crude proteins was explored in this study as a source of XOD inhibitory peptides.

Utilization of structure-specific lignin extracted from coconut fiber via deep eutectic solvents to enhance the functional properties of PVA nanocomposite films.

This study utilized deep eutectic solvents (DES) based on choline chloride/lactic acid (ChCl/LA) to deconstruct coconut fibers. The effects of DES with different temperatures and molar ratios on the yield of lignin, recovery rate of residues, structural changes in lignin and solid residues, and saccharification efficiency were investigated. The results showed that acidic DES treatment effectively deconstructed the coconut fibers, resulting in a high lignin yield of 68.

Effects of brown seaweed oligosaccharides on obesity and constipation managements.

Brown seaweed oligosaccharides (BSO) have demonstrated potential as nutraceuticals with cholesterol-lowering, anti-obesity, and anti-constipation properties. In this study, we initially examined how BSO impact body weight, blood lipid levels, and adipose tissue in a rat model of obesity induced by a high-fat diet. Our findings revealed that BSO administration significantly attenuated body weight gain, ameliorated dyslipidemia, and reduced visceral adiposity.

The Effects of Adding Extruded Highland Barley Flour on the Thermomechanical Properties of Wheat Flour Dough and the Overall Quality of Fresh Wet Noodles.

This study examined how adding extruded highland barley flour (EHBF) affects the thermomechanical properties of wheat flour dough and the overall quality of fresh wet noodles. EHBF increased the gel strength and pasting temperature of wheat flour compared to regular highland barley flour. Moreover, higher EHBF levels reduced dough development time and stability time.

Preparation of pectin/carboxymethyl cellulose composite films via high-pressure processing and enhancement of antimicrobial packaging.

This study investigated the impact of high-pressure processing (HPP) treatment on the structure and physicochemical properties of pectin (PEC)/carboxymethyl cellulose (CMC) composite films, along with the development of new active films incorporating emodin as an antibacterial agent. The results showed that 500 MPa/20 min HPP treatment significantly improved the tensile strength (from 45.91 ± 4.

Understanding of formation, gastrointestinal breakdown, and application of whey protein emulsion gels: Insights from intermolecular interactions.

Whey protein emulsion gel is an ideal model food for revealing how the multilength scale food structures affect food digestion, as their structure and mechanical properties can be precisely manipulated by controlling the type and intensity of intermolecular interactions between protein molecules. However, there are still significant understanding gaps among intermolecular interactions, protein aggregation and gelation, emulsion gel formation, gel breakdown in the gastrointestinal tract (GIT), and the practical use of whey protein emulsion gels, which limits their GIT-targeted applications. In this regard, the relationship between the structure and digestion behavior of heat-set whey protein emulsion gels is reviewed and discussed mainly from the following aspects: (1) structural characteristics of whey protein molecules; (2) how different types of intermolecular interactions influence heat-induced aggregation and gelation of whey protein in the aqueous solutions and the oil-in-water emulsions, and the mechanical properties of the final gels; (3) functions of the mouth, the stomach, and the small intestine in processing of solid foods, and how different types of intermolecular interactions influence the breakdown properties of heat-set whey protein emulsion gels in GIT (i.

Mechanistic understanding of changes in physicochemical properties of different rice starches under high hydrostatic pressure treatment based on molecular and supramolecular structures.

The molecular and supramolecular structures of japonica and waxy rice starches under high hydrostatic pressure treatment (450 MPa) were studied and the changes in physicochemical properties were analyzed based on these structures. The molecular structures of japonica and waxy rice starch cause differences in the lamellar structure and physicochemical properties. The thickness of amorphous lamella of japonica rice starch increased at 5 min (2.