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In this study, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and odor activity value (OAV) analysis were used to investigate the changes in aroma components of Baiyaqilan oolong tea before and after roasting. The results showed large differences in the types and contents of aroma components in Baiyaqilan tea before and after roasting. The major aroma components before roasting included geraniol, dehydrolinalool, cis-bergamotene, phenylethanol, phenylacetaldehyde, cis-jasmone and geranyl acetone. The major aroma components after roasting included geraniol, dehydrolinalool, oxopholone, cis-jasmone, geranylacetone, cis-coumarin, phenylethanol, phenylacetaldehyde, safranal, trans-2-decenal, oxoisophorone, cis-bergamotene, cosmene, cis-linalool oxide, and 2-pentylfuran. The changes in aroma of Baiyaqilan tea after roasting were attributed to mechanisms such as volatilisation of low-boiling substances, conversion of α-lonone, thermal decomposition of glycosides, oxidation of alcohols, peroxidative decomposition of lipids, and conversion of terpenes and alcohols, resulting in the production of oxopholone, cis-linalool oxides, and 2-pentylfuran as well as a substantial increase in the contents of safranal, trans-2-decenal and cosmene. In summary, this study revealed that the roasting process produced aroma components, altering the aroma profile of oolong tea, and for the first time it was found that the roasting process could lead to the production of the key aroma components including oxopholone. These results provide a reference for in-depth understanding of the effect of the roasting process on the aroma components of oolong tea.

The oil body is an organelle that stores oil in oil crop seeds. The presence of a phospholipid-protein membrane on its surface allows for the dispersion of oil bodies in water, resulting in the formation of a stable water-in-oil emulsion. Oil bodies hold immense potential in the food industry due to its exceptional physicochemical stability and emulsifying properties. The extraction and stability of oil bodies has always been a research hotspot, driven by the need for enhanced extraction efficiency and applicability. There are diverse extraction methods and conditions for plant oil bodies, which can be generally classified into three categories: water extraction, solution extraction, and enzyme-assisted extraction. The choice of extraction methods depends on plant sources and applications. The stability of oil bodies is assessed from physical, chemical, and biological aspects. This comprehensive review summarizes the commonly employed evaluation methods with the aim of encouraging further research and application of oil bodies.

Jam, as a common processed fruit product, has a long history of consumption and is widely loved by consumers due to its diverse products and rich nutrition. The texture of traditional jam can only be formed under high sugar (55%–75%) and highly acidic (pH 2.0–3.5) conditions, which is a challenge for the production of low-sugar jam. In addition, the texture of jam is vulnerable to damage during transport and storage, leading to jam quality deterioration. Food thickeners, food additives that increase the viscosity, consistency and gel strength of liquid foods, are widely used for promoting the formation of the texture of low-sugar jam and maintaining its stability during transport and storage. In this article, the deterioration phenomenon and formation theory of jam texture are reviewed. The thickening or gelling mechanism of food thickeners (e.g., pectin) and their application in jam are described with a focus on the effects of food thickeners on the sensory attributes, texture, rheological properties, and microstructure of jam. Moreover, several possible future research directions are proposed, aiming to provide ideas for the development and application of thickeners in jam.

Harmful algal blooms (HABs) resulting from eutrophication pose a major threat to ecosystems and human health, necessitating effective control measures. Allelochemicals have shown their importance in slowing down algal proliferation due to their proven efficacy and low ecological impacts. In this study, allelopathy tea polyphenols (TPs) and β-cyclodextrin were combined to prepare slow-release algicidal microcapsules, and the diversity of microbial community in the algal inhibition process was analyzed. Results showed that TP slow-release microcapsules had strong algicidal activity. When against Microcystis aeruginosa within 20 d, their constant inhibitory rate was up to 99% compared to the control group. Microbial diversity decreased with an increase in algae density, and the species richness and diversity of algae increased under the stress of TP slow-release microcapsules. The redundancy analysis showed that the environmental factors with impacts on the abundance and diversity of bacterial communities in descending order were dissolved oxygen, pH, and temperature. This study provides a theoretical basis for the application of TP slow-release microcapsules to actual water.

The objective of this study is to investigate the mechanism of the modification of pea protein isolate (PPI) by transglutaminase (TG) in combination with dynamic high-pressure microfluidization (DHPM) and to clarify the applicability of the modified PPI in Pickering emulsion. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy showed that the morphology of PPI particles became more uniform after the modification. The degree of cross-linking with TG increased, and the tertiary structure of protein molecules changed. In addition, the surface hydrophobicity and endogenous fluorescence of PPI decreased, the emulsifying properties improved and the average particle size decreased. The Pickering emulsion stabilized by the modified PPI had improved stability and emulsifying capacity, and the best emulsion stability was observed at 120 MPa. TG-DHPM modification could provide a feasible method for the application of PPI in Pickering emulsion. This study provides an experimental basis for the development of high-performance Pickering emulsion systems and is of significant reference value for the functional modification of natural proteins.

In order to construct a suitable pea protein-based 3D printable meat analog system, this study explored the effects and mechanism of the addition of pea dietary fiber, gluten, gellan gum and glutamine transaminase on the 3D printing performance and product quality of mixture systems using one-factor-at-a-time and orthogonal array design methods. The results showed that the 3D printing performance, texture characteristics and product characteristics significantly changed depending on the concentration of each ingredient. Using the orthogonal array method, the optimal formulation that provided the best 3D printing performance was determined as 0.45%, 5:1, 0.4% and 1.2 U/g for pea dietary fiber concentration, ratio of pea protein to gluten, gellan gum concentration and glutamine transglutaminase dosage, respectively. After the optimization, the printing accuracy improved by 27.80%. The hardness of the printed sample after cooking was 3 612.13 g, and the chewiness was 1 540.27 g·mm. In addition, the texture characteristics were better than those of the unoptimized sample. The results of infrared spectroscopy and intermolecular force showed that the addition of the components significantly enhanced the hydrogen bond, disulfide bond and hydrophobic interaction in the system. Compared with three commercially available artificial meat samples, the optimized sample exhibited significant advantages in texture characteristics, cooking loss and water-holding capacity, which were related to the structure formed by 3D printing and the interaction among the components. This study provides theoretical guidance and a basis for the application of pea protein in 3D printed plant-based meat.

This study investigated the effects of adding different amounts of sesame oleosomes on the properties of polysaccharide edible films, and explored the application of the film incorporated with sesame oleosomes in strawberry preservation in terms of sensory evaluation and physicochemical indexes. The results showed that the extracted sesame oleosomes contained 72.3% fat, which could maintain good oxidative stability for 8 days. Adding an appropriate amount of sesame oleosomes to edible films could effectively improve the softness, water vapor barrier, solubility and elongation. However, adding excess sesame oleosomes (≥ 5.6%) decreased the mechanical properties and transparency. Taken together, the optimal proportion of oleosome addition was 1.2%. Compared with the blank and oleosome-free control groups, the oleosome-incorporated film effectively delayed the rotting and softening of strawberry fruits as well as the decrease in moisture, soluble solids and titratable acids, and extended the shelf life by at least 1 day. This study showed that a certain amount of oleosomes can be used as lipid derivatives in lipid-based edible films to extend the shelf life of fruits and vegetables.

Healthy foods are foods that have additional health benefits when compared with ordinary foods. In recent years, with the vigorous development of the healthy food industry, healthy foods have gradually entered the public eye and become a hot spot. Natural products are a class of bioactive compounds that play an important role in healthy foods, and the processing is a vital part of the development of the healthy food industry. The development of healthy foods is inseparable from the ever-changing food processing technology. Based on this, this article summarizes the high-tech processing technologies for healthy foods, comprehensively compares and analyzes the high and new technologies applied in the processing steps such as natural product production, active ingredient protection, component modification, preservation, sterilization, and product design, and provides an outlook on the future development of healthy foods by using high and new technologies.

Three-dimensional food printing (3DFP) is an efficient way of food processing in line with the future lifestyle. As a delivery system, hydrogel has become a research hotspot because of its remarkable characteristics such as directed delivery. The purpose of this study was to explore the effects of 3DFP on the structure, physical properties and functions of hydrogels containing methylcellulose (MC), chlorogenic acid (CA) and hyaluronic acid (HA) for the purpose of revealing the printability and applicability of hydrogels in 3DFP processing. Texture properties, rheological properties, microstructure, embedding rate and digestive properties of the 3D printed products were measured. The results showed that the best CA-loaded hydrogel system for 3DFP processing consisted of MC, HA and CA at a mass ratio of 8:0.5:0.5. Its printed product showed the smallest width deviation (13.40%), the highest hardness, the maximum elasticity, and the minimum adhesiveness, had compact structure and uniform porosity, was not easy to collapse, and had good supportability and the best printing moldability. 3DFP well optimized the physical structure of hydrogel without changing its chemical properties. The embedding rate of CA was 22.09 percentage points higher than that before 3D printing. In simulated gastrointestinal digestion test, the release rate of CA from the printed product was significantly higher than that of the unprinted samples, showing a good sustained release effect, and the in vitro release of CA was fitted to the Ritger-Peppas model. These results showed that the hydrogel system had good printability and applicability, and 3DFP could significantly improve the targeted release of CA loaded in hydrogel.

Temporal domination of sensations (TDS) is a temporal multidimensional dynamic sensory analysis method. This method provides the evaluators with a list of the attributes of products, and the evaluators obtain dynamic multi-attribute sensory evaluation results by selecting the perceptions they think to be dominant at each moment of tasting. In this paper, the concept and process of TDS and its application in food sensory evaluation are reviewed, and future directions in the improvement of TDS are discussed. We anticipate that this paper will provide new ideas for the development of new food products based on an understanding of the dynamic changes of sensory perception during food consumption.

为给黄油中复配天然抗氧化剂的开发提供思路，通过DPPH法测定DPPH自由基清除率和Rancimat法测定氧化诱导时间，研究单一和复配添加α-生育酚、γ-谷维素和植物甾醇3种天然抗氧化剂对黄油氧化稳定性的影响。结果表明：3种天然抗氧化剂均能提高黄油的氧化稳定性；不同复配组合对黄油氧化稳定性的影响有差异，其中α-生育酚和γ-谷维素（125 mg/kg和1 250 mg/kg）、α-生育酚和植物甾醇（125 mg/kg和1 250 mg/kg）、γ-谷维素和植物甾醇（均为800 mg/kg）3种复配组合对黄油氧化稳定性的提升较大，特别是α-生育酚和γ-谷维素（125 mg/kg和1 250 mg/kg）组合的氧化诱导时间可提升3.70 h，DPPH自由基清除率达80.4%，氧化稳定性能优于其他复配组合。综上，将复配天然抗氧化剂添加到黄油中可提高其氧化稳定性。 To provide ideas for the development of compounded natural antioxidants in butter, DPPH radical scavenging rate was evaluated by DPPH method and oxidation induction time was analyzed by Rancimat method. The effects of single or compound addition of three natural antioxidants, α-tocopherol, γ-oryzanol and phytosterol on oxidative stability of butter were investigated. The results showed that all three natural antioxidants could enhance oxidative stability of butter, and different combinations had different effects on oxidative stability of butter. With the three combinations of α-tocopherol and γ-oryzanol (125 mg/kg and 1 250 mg/kg), α-tocopherol and phytosterol (125 mg/kg and 1 250 mg/kg), and γ-oryzanol and phytosterol (both 800 mg/kg) showed greater improvement in the oxidative stability of butter. In particular, the oxidation induction time of group α-tocopherol and γ-oryzanol (125 mg/kg and 1 250 mg/kg) could be increased by 3.70 h, and the DPPH radical scavenging rate reached 80.4%, and the oxidative stability was better than other combinations. In conclusion, the addition of the compounded natural antioxidants to butter can improve its oxidative stability.