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We identified novel antioxidant peptides from Pacific saury (Cololabis saira).

Umami peptides have currently become the research focus in the food umami science field and the key direction for umami agent development.

Drug-resistant bacteria are caused by antibiotic abuse and/or biofilm formation and have become a threat to the food industry. Carbon dot (CD)-based nanomaterials are a very promising tools for combating pathogenic and spoilage bacteria, and they possess exceptional and adjustable photoelectric and chemical properties. In view of the rapid development of CD-based nanomaterials and their increasing popularity in the food industry, a comprehensive and updated review is needed to summarize their antimicrobial mechanisms and applications in foods. This review discusses the synthesis of CDs, antimicrobial mechanisms, and their applications for extending the shelf life of food. It includes the synthesis of CDs using small molecules, polymers, and biomass. It also discusses the different antimicrobial mechanisms of CDs and their use as antibacterial agents and carriers/ligands. CD-based materials have proven effective against pathogenic and spoilage bacteria in food by inhibiting planktonic bacteria and biofilms. Optimization of the production parameters of CDs can help them achieve a full-spectral response, but degradability still requires further research.

In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated, preheated (40°C/30 min), two-step heated (40°C/30 min, 90°C/20 min), and one-step heated (90°C/20 min) treatments to study the thermal aggregation of the two proteins. Their aggregation behavior was characterized by turbidity, active sulfhydryl, degree of protein cross-linking, protein characteristic spectra, and microscopic morphology. The results indicated that for the mixed protein system composed of EWP and MP, the mixed protein aggregation volume was larger and regular at an EWP/MP of 30/70, when the degree of cross-linking was best. When the ratio of EWP/MP was 50/50, the aggregate-protein interaction was dominant, and the excess EWP acted as a barrier to cross-linking and wrapped around the surface of the aggregates to form larger aggregates. Comparing the two-step heated and one-step heated conditions, the former is superior. PRACTICAL APPLICATION: The combination of egg white protein and myofibrillar protein can provide a theoretical reference for the protein content in surimi products, and moderate addition has an enhancing effect on surimi protein cross-linking and promotes gel formation. Excessive addition will form aggregates outside the egg white protein wrapping phenomenon, and the quality of surimi gel products will be affected.

Free amino acids (AAs) formed in fermented meat products are important nitrogen sources for the survival and metabolism of contaminating fungi. These AAs are mainly regulated by the TORC1-Tap42 signaling pathway. Fusarium spp., a common contaminant of fermented products, is a potential threat to food safety. Therefore, there is an urgent need to clarify the effect of different AAs on Fusarium spp. growth and metabolism. This study investigated the effect of 18 AAs on Fusarium oxysporum (Fo17) growth, sporulation, T-2 toxin (T-2) synthesis and Tri5 expression through Tap42 gene regulation. Co-immunoprecipitation and Q Exactive LC-MS/MS methods were used to detect the interacting protein of Tap42 during specific AA treatment. Tap42 positively regulated L-His, L-Ile and L-Tyr absorption for Fo17 colony growth. Acidic (L-Asp, L-Glu) and sulfur-containing (L-Cys, L-Met) AAs significantly inhibited the Fo17 growth which was not regulated by Tap42. The L-Ile and L-Pro addition significantly activated the sporulation of ΔFoTap42. L-His and L-Ser inhibited the sporulation of ΔFoTap42. In T-2 synthesis, ΔFoTap42 was increased in GYM medium, but was markedly inhibited in L-Asp and L-Glu addition groups. Dose–response experiments showed that 10–70 mg/mL of neutral AA (L-Thr) and alkaline AA (L-His) significantly increased the T-2 production and Tri5 expression of Fo17, but Tri5 expression was not activated in ΔFoTap42. Inhibition of T-2 synthesis and Tri5 expression were observed in Fo17 following the addition of 30–70 mg/mL L-Asp. KEGG enrichment pathway analysis demonstrated that interacting proteins of Tap42 were from glycerophospholipid metabolism, pentose phosphate pathway, glyoxylate and dicarboxylate metabolism, glycolysis and gluconeogenesis, and were related to the MAPK and Hippo signaling pathways. This study enhanced our understanding of AA regulation in fermented foods and its effect on Fusarium growth and metabolism, and provided insight into potential ways to control fungal contamination in high-protein fermented foods.

The magnetic nanoparticles plus microwave thawing (MNPMT), a new rewarming technology entitled 'nanowarming', can serve as an effective method to achieve rapid and uniform thawing, thus reducing drip loss. The purpose of this study was to decipher the drip loss inhibitory mechanism of MNPMT in jumbo squid (Dosidicus gigas) from the perspectives of protein structure and ice crystal recrystallization. A number of different techniques such as dynamic rheology, Raman spectra, intrinsic fluorescence measurement, and ultraviolet (UV) absorption spectra were conducted to analyze myofibrillar protein conformation and stability of jumbo squid. Scanning electron microscopy (SEM) and myofibrillar fragmentation index (MFI) were used to observe the growth of ice crystals. The interaction between magnetic nanoparticles (MNPs) and ice crystals was studied by using molecular dynamic (MD) simulation.MNPMT exhibited the highest storage modulus (G') value at 90 °C, suggesting the protein conformation was more stable. The increase in α-helices, fluorescence intensity and characteristic absorption peak of MNPMT illustrated that MNPMT can effectively maintain the secondary and tertiary structure of the protein. Compared with cold storage thawing (CST) and microwave thawing (MT), the MFI value of MNPMT was significantly decreased (P 0.01). The result of MD simulation showed that MNPs displayed a tendency to gradually approach the surface of ice crystals, and induced a certain degree of damage to the ice crystal surface, thereby markedly inhibiting ice crystal recrystallization.MNPMT can reduce the drip loss by keeping the protein conformation stable and inhibiting the recrystallization of ice crystals during the thawing process. © 2022 Society of Chemical Industry.

This study improved the bioaccessibility of puerarin, a bioactive flavonoid, through incorporating co-encapsulated puerarin and β-carotene into a food-grade high internal-phase Pickering emulsion (HIPPE) system stabilised with meat proteins.

In this study, halibut bone, a byproduct of Greenland halibut processing, was prepared into a thick soup through a non-frying process. The formation of colloidal micro-nano particles and flavor characteristics in halibut bone soup was explored. The results showed that the nutrients in halibut bones migrated to the soup continuously with the cooking process and reached the highest concentration (total sugars, 38.16 mg/100 ml; water-soluble proteins, 25.71 mg/ml; fatty acids, 2.15 g/100 ml; solids, 1.14 g/100 ml) at 150 min. Taste substances such as organic acids, 5'-nucleotides and total free amino acids (TFAAs) content in halibut bone soup also reached maximum at 150 min. At this time, results for particle size showed that MNPs with uniform size (725.62 nm) were formed, which made the bone soup milky white, stable, and had good tasting. Headspace-gas chromatography-ion mobility spectrometry results showed that a total of 59 volatile substances were detected from the halibut bone soup. The content of volatile flavor substances in the 150 min group was lower than that in the 90-120 min group. Meanwhile, aldehydes and ketones gradually became esters. PRACTICAL APPLICATION: Soup is an indispensable part of the world food culture. In order to increase the added value of Greenland halibut, halibut bone soup was studied in this paper. This study found that halibut bone soup that had not been fried, formed the MNPs and has a more harmonious and pleasant flavor. Thus, non-fried halibut bone soup is a good processing method and can improve economic efficiency.

Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.

Protein oxidation of fish products during storage and processing is of interest recently. In this study, the effect of peroxyl radicals generated from 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) on the physicochemical and gel properties of myofibrillar protein (MP) from grass carp was investigated. After incubation with AAPH (0.04, 0.2, 1, 5, 25 mM), the carbonyl and dityrosine content, and surface hydrophobicity index of MP were higher than that of the non-oxidation control. Conversely, this treatment decreased the free ammonia, total and free sulfhydryl content of MP progressively. The transformation from α-helix to β-sheet and β-turn in MP treated with AAPH was found. The fluorescence quenching of tryptophan occurred in the 5 and 25 mM AAPH groups. When the AAPH concentration reached to 25 mM, the protein solubility decreased to 58%, compared to the control group. Meanwhile, this AAPH treatment damaged the elastic feature of MP and also decreased the water holding capacity, gel strength and texture of gel, which were closely depended on the oxidation degree. The poor and rough microstructure provided solid and visible evidence for the loss of gel properties in oxidation treatment groups. In short, these results gave a deeper understanding for the changes of physicochemical and gel properties of fish MP subjected to oxidation environment.

A monolayer Caco-2 cell model was established to explore the effects of sea bass sausage digestive juice containing phosphate on calcium ion transport. Differential proteins of Caco-2 cells treated with fish sausage juice were detected and analyzed by gene ontology (GO) functional annotation and kyoto encyclopedia of genes and genomes (KEGG) pathway analyses. Results revealed that after treatment with 0.23 mg/mL digestive juice of perch sausage in vitro, Caco-2 cell viability was the highest at 72 h (99.84%). Additionally, 0.23 mg/mL digestive juice of perch sausage in vitro significantly increased calcium ion transport. The transfer volume was 1.396 μg/well. Fish sausages containing phosphate significantly affected the protein expression levels of Caco-2 cells. Two hundred one differential proteins were detected, including 114 up-regulated and 87 down-regulated proteins. The main differential proteins included P02795, Q9P0W0, Q96PU5, Q9GZT9 and Q5EBL8. The adjustment ratios of the fish sausage group were 0.7485, 1.373, 1.2535, 0.6775, and 0.809, respectively. The pathway analysis showed that phosphate affected calcium ion absorption and transport through the P02795 enrichment pathway. The fish sausage group showed that the immune-related functions of cells were affected. This study expounds the effects of water-retaining agents on the nutritional quality of aquatic products and provides theoretical support for the research and application of surimi products.

Color is an essential criterion for assessing the freshness, quality, and acceptability of red meat and certain fish with red muscle. Myoglobin (Mb), one of the significant pigment substances, is the uppermost reason to keep the color of red meat. Their oxidation and browning are easy to occur throughout the storage and processing period. Natural antioxidants are substances with antioxidant activity extracted from plants, such as plant polyphenols. Consumers prefer natural antioxidants due to safety concerns and limitations on the use of synthetic antioxidants. In recent years, plant polyphenols have been widely used as antioxidants to slow down the deterioration of product quality due to oxidation. As natural antioxidants, it is necessary to strengthen the researches on the antioxidant mechanism of plant polyphenols to solve the discoloration of red meat and certain fish. A fundamental review of the relationship between Mb oxidation and color stability is discussed. The inhibiting mechanisms of polyphenols on lipid and Mb oxidation are presented and investigated. Meanwhile, this review comprehensively outlines applications of plant polyphenols in improving color stability. This will provide reference and theoretical support for the rational application of plant polyphenols in green meat processing.

PIN-formed (PIN) proteins are important auxin carriers that participate in the polar distribution of auxin in plants. In this study, 16 ZaPIN genes were identified from the whole genome of Zanthoxylum armatum DC. The physicochemical properties and structure of PIN proteins were determined, and the gene sequences and promoter regions were analyzed to identify cis-acting elements and conserved motifs. The transcript profiles of ZaPIN genes in different tissues and in response to auxin and gibberellin treatments were also analyzed. A phylogenetic analysis separated the 16 ZaPIN genes into four groups. The ZaPIN genes showed the closest evolutionary relationship to those of Citrus sinensis and the most distant evolutionary relationship to those of Oryza sativa. A cis-element analysis revealed a large number of cis elements in ZaPIN promoter regions related to plant hormones, plant growth and development, and stress stimuli, suggesting that ZaPINs have a wide range of biological activities. Additionally, gene expression profiling revealed that ZaPINs had different expression patterns in nine tissues. Further qRT-PCR analyses revealed that most ZaPINs were upregulated by auxin and gibberellin in young leaves. Our results provide useful information for further structural and functional analyses of the ZaPIN gene family in Z. armatum.

The purpose of this research was to determine expression profiles of metacaspase (MC) genes during ripening and senescence of two apple cultivars with distinct ripening behavior. "Golden Delicious" and "Fuji" harvested at commercial maturity were used as materials. Our data revealed that flesh firmness, respiration rate, ethylene production, metacaspase (MC) activity, superoxide anion (O

Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-soluble myofibrillar proteins. Recently, there has been a growing concern among consumers to consume healthy foods due to the threat of several chronic diseases caused by an unhealthy diet. Methods of reducing salt content out of concern for health issues caused by excessive sodium intake may affect the gel properties of surimi, as can many health-oriented food additives. Several studies have investigated different strategies to improve the health characteristics of surimi products without decreasing gel properties. This review reports recent developments in this area and how the gel properties were successfully maintained under reduced-salt conditions and the use of additives. This review of recent studies presents a great deal of progress made in the health benefits of surimi and can be used as a reference for further development in the surimi product processing industry.

The present study focused on the determination of color, flavor, taste, and volatile organic compounds (VOCs) changes of shrimp paste fermented for 1, 2, 3, and 8 years by E-nose, E-tongue, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). During fermentation, the color of shrimp paste turned dark brown with decreases in L*, a*, and b* values. Inorganic sulfide odor was dominant in all fermented samples. The umami, richness, and aftertaste-B reached a maximum in year 3 of fermentation. A total of 182 volatiles, including long-chain alkanes, esters, aldehydes, olefins, ketones, acids, furans, and pyrazines, were detected. Sixteen VOCs including dimethyl disulfide, methional, trimethyl-pyrazine, (E,E)-2,4-heptadienal, benzeneacetaldehyde were selected as flavor markers. Correlation analysis showed that 94 VOCs were related to saltiness while 40, 17, 21, 22, and 24 VOCs contributed to richness, umami, aftertase-B, sourness, and bitterness, respectively. These novel data may help in optimizing fermentation duration to achieve target flavor indicators in opossum shrimp paste production.

Magnetic nanoparticles (MNPs) have a dual role in acting as magnetic and sonosensitizer agents, which can combine the synergistic effects of microwave and ultrasonic waves. To study the effects of MNPs combined ultrasonic-microwave thawing (NUMT) on the water holding capacity (WHC), oxidation of protein and lipid, and protein conformation, jumbo squid mantles were subjected to cold storage thawing (CST), MNPs combined ultrasonic thawing (NUT), MNPs combined microwave thawing (NMT) and NUMT. Results showed that NUMT treatment had a higher WHC, lower oxidation, effectively reduced myofibrillar protein aggregation and degradation, and stabilized the structure of the protein of the jumbo squid. The muscle fiber structure of NUMT treated jumbo squid mantles was dense, orderly with a smooth surface, and the fiber network gaps were small and uniformly distributed. This study shows that NUMT can ameliorate the thawing qualities of jumbo squid, and is an effectively thawing method.

Nitrofurans such as furaltadone and nitrofurantoin are a type of synthetic broad-spectrum antibiotics. Various fluorescent nanomaterials have been used as labeling materials in immunochromatographic assays (ICAs) for nitrofurans detection. However, previous fluorescent nanomaterials can undergo aggregation-caused quenching, leading to a decrease in the detection sensitivity. In this study, we developed a multiplex immunochromatographic assay (mICA) based on dual-color aggregation-induced emission nanoparticles (AIENPs) as signal labels for the simultaneous detection of 3-amino-5-morpholino-methyl-1,3-oxazolidinone (AMOZ) and 1-aminohydantoin (AHD), which were the metabolites of furaltadone and nitrofurantoin, respectively. Under optimal conditions, the cut-off values of the mICA for derivatized AMOZ (2-NP-AMOZ) and AHD (2-NP-AHD) reached up to 3 and 5 ng/mL, respectively. These values are at least 166-and 200-fold higher than those of the commercial gold nanoparticles (GNPs)-based test strip, respectively. Furthermore, the test strip was successfully applied to the samples, with acceptable recoveries in the range of 83.0-98.2%.

Freezing is a way to preserve the quality of fruit for a long time. Nanguo pear stored at low temperature is prone to browning and lignification. In this study, freeze-thaw cycles were used to simulate the temperature fluctuation in the process, storage, and transportation. The texture properties were taken as the research focus to analyze the lignification phenomenon of Nanguo pear under freeze-thaw cycles. The results showed that freeze-thaw treatment significantly reduced the firmness and propectin content of Nanguo pear, increased the content of stone cells in the fruit, but also destroyed the size of stone cells in the fruit. However, with the increase of freezing-thawing cycles, the content of lignin, stone cell content, and PAL activity increased significantly, while the content of chlorogenic acid increased first and then decreased. These results are helpful to further understand the correlation between texture change with fruit firmness and formation mechanism of stone cells during freeze-thaw cycles of Nanguo pear.

Repeated freezing and thawing due to temperature fluctuations irreversibly damage the muscle tissue cells of fish, thereby reducing their economic quality. In this study, the effects of ultrasound-assisted immersed freezing (UIF) technology on the changes in the quality of large yellow croaker (Pseudosciaena crocea) subjected to 0 to 5 freeze-thaw cycles were investigated. The results showed that the quality deterioration inevitably occurred after repeated freeze-thaw cycles. However, UIF significantly delayed the changes in the water holding capacity (WHC), immobilized water content, color and texture properties of fish. Compared to the control group (air freezing, AF), the thawing loss in the UIF group was reduced by 1.09 % to 4.54 % (P 0.05), the centrifuging loss was reduced by 0.39 % to 1.86 % (P 0.05), the migration of immobilized water content was reduced by 4 % to 5 % (P 0.05). Moreover, SEM and LM images illustrated that the microstructures of muscle tissue in UIF group were more uniform and denser than that of the AF group after freeze-thaw cycles, and that the ice crystal size from UIF group were smaller and more regular than that of AF group. Furthermore, UIF did not caused more excessive protein oxidation of myofibrillary protein, but significantly delayed the lipid oxidation of fish muscle. The results indicated that UIF technology effectively inhibits the deterioration of fish quality affected by multiple freeze-thaw cycles, thus providing a reference for controlling the deterioration of aquatic products due to temperature fluctuations in the industry.

Bitter taste receptor 14(T2R14) is one of the most widely regulated bitter taste receptors (T2Rs) and plays a vital role in the research of T2R blockers. In this study, potential T2R14 blockers were identified from the myosin of Mizuhopecten yessoensis. Myosin was hydrolyzed in silico by gastrointestinal proteases, and the peptides were obtained. The peptides' biological activity, solubility, and toxicity were predicted, and the potential T2R14 blocking peptides were docked with T2R14. Subsequently, the in vitro T2R14 blocking activity of the selected peptide was verified by an electronic tongue. The results showed that QRPR had T2R14 blocking activity with an IC50 value of 256.69 ± 1.91 μM. Molecular docking analysis suggested the key role of the amino residues Asp168, Leu178, Asn157, and Ile262 in blocking T2R14, and revealed that the amino acid residues of T2R14 bound with the peptide QRPR via electrostatic interaction, hydrophobic interaction, conventional hydrogen bond, and hydrogen bond. The novel T2R14 blocking peptide QRPR is a potential candidate for suppressing bitterness.

The study aimed to investigate potential mechanisms for the anti-hypertensive effects of RVPSL on spontaneously hypertensive rats (SHRs) using a non-targeted metabonomic approach. In this study, UPLC/MS-based non-targeted metabolomics was performed to discover metabolite variation of serum in SHRs with RVPSL treatment. As a result, the serum metabolites of SHRs that were administered RVPSL for four weeks exhibited distinct alterations. Nine potential biomarkers, i.e., choline, adenosine, adrenic acid, L-tryptophan, niacinamide, glycocholic acid, propiolic acid, D-glyceraldehyde 3-phosphate, and phosphoglycolic acid, were significantly altered, which were mainly involved in lipid metabolism, vitamin and amino acid metabolism, purine metabolism, the MAPK signaling pathway, and the renin-angiotensin system. This study suggested that RVPSL potentially exerted potent effects of alleviating hypertension in the SHRs mainly via integrated regulations of metabolism and production of choline, L-tryptophan, nicotinamide, and adenosine.

Edible coatings and films based on chitosan, and containing grape seed extract (GSE), were developed and their activities tested against murine norovirus (MNV‐1), Listeria innocua and Escherichia coli K12. Grape seed extract concentrations of 1%, 1.5%, and 2.5% dissolved in deionized water resulted in MNV‐1 plaque reductions (p

Background Ancient civilizations used natural products as food and as resources to treat various diseases. Today, food ingredients, especially those derived from plants, still play important roles in human nutrition and drug discovery. The health-promoting bioactive compounds or drug candidates need to be identified systematically and efficiently, for developing healthy diets and for alleviating the burden of chronic diseases worldwide. Scope and approach In this multi-disciplinary process, the separation and identification of diverse molecules, the analysis of their interactions with cellular targets, the chemical synthesis, and the animal and clinical trials, are all equally important. The focus of this mini-review is on the initial stage of the process, which is critical to future trends of health foods and food-derived drug discoveries. Through the strategy of targeting the critical proteins involved in many chronic diseases, the bioactive components can be fished out and studied further. Key findings and conclusions Three of the major methodologies to accelerate the discovery of the bioactive components: high throughput screening, phage display technique and virtual screening, are summarized with successful examples. The efficient strategy to identify and further validate the cellular targets, the in silico target prediction and the mass spectroscopy-based proteomics, are also highlighted. To achieve this very promising research goals, through the strategy of targeting the critical proteins involved in many chronic diseases, the establishment of an International Food Ingredients Consortium (IFIC) is proposed.

To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of cod head enzymatic hydrolysates were investigated. The results demonstrated that ultrasound pretreatment at 150-600 W had a positive effect cod head enzymatic hydrolysates. The soluble peptides content of the enzymatic hydrolysates reached the highest value of 5.31 ± 0.16 mg/mL at the ultrasound power level of 450 W, and the content of peptide molecules 3-kDa was up to 93.96%. The type and relative content of volatile compounds, especially aldehydes, alcohols, and ketones, also increased with the increase the ultrasound power. The electronic tongue results indicated that ultrasound pretreatment reduced bitterness and astringency. The electronic nose results indicated that the hydrogen- and alkane-containing odor components in the hydrolyzed liquid after ultrasound pretreatment differed significantly from conventional enzymatic hydrolysates. In conclusion, ultrasound pretreatment may be applicable as a suitable technology to assist enzymatic hydrolysis of the cod head, and as such, promote the utilization of fish by-products.

The quality of postharvest apples is greatly affected by storage temperatures. In this paper, the sensory qualities, such as flavor, texture, color, and taste change of apples during storage at 4 °C and 20 °C were investigated. After correlation analysis, the partial least squares (PLS) and artificial neural network (ANN) techniques were used to build a shelf-life prediction model. The results showed that lower temperature storage can better maintain the color, flesh hardness, and release of volatile compounds of apples. The acidity of apples stored at 20 °C decreased much faster than that at 4 °C. The PLS models were successful in predicting the apple shelf life. When modeling using PLS with a single type index, the order of accuracy of the prediction model was texture, color, and flavor. As a nonlinear algorithm, the ANN model was also an effective predictive tool of apple shelf life at both temperatures.

Electronic nose (E-nose), electronic tongue (E-tongue) and colorimeter combined with data fusion strategy and different machine learning algorithms (artificial neural network, ANN; extreme gradient boosting, XGBoost; random forest regression, RFR; support vector regression, SVR) were applied to quantitatively assess and predict the freshness of horse mackerel (Trachurus japonicus) during the 90-day frozen storage. The results showed that the fusion data of the E-nose, E-tongue and colorimeter could contain more information (with a total variance contribution rate of 94.734 %) than that of the independent one. ANN, RFR and XGBoost showed good performance in predicting biochemical indexes with the R

This study aimed to identify novel ACEI peptides from Larimichthys crocea titin using in silico approaches and to clarify the molecular interaction mechanism. The hydrolyzed peptides of titin were compared with known ACEI peptides in the AHTPDB and BIOPEP-UWM database. Furthermore, peptides were evaluated for their solubility, ADMET properties, △G (kcal/mol) values, and in vitro ACEI activity. Molecular mechanism of ACE-peptide was performed by molecular interactions and binding orientation study. The results revealed that IC50 values of Trp-Ala-Arg(WAR) and Trp-Gln-Arg(WQR) were (31.2 ± 0.8) and (231.33 ± 0.02) μmol/L, respectively. The docking interactions result suggested that ACE-WAR and ACE-WQR complexes have same binding site, including the residues LYS511, TYR520, TYR523, HIS353, and HIS513. Molecular docking of two tripeptides WAR and WQR with ACE studies predicted their binding site and clarified the interaction between ACE and its inhibitors. The molecular docking data are consistent with the ACE inhibitory activity of the studied peptides. The results showed that Larimichthys crocea titin may be a valuable source for developing nutraceutical food.