Microencapsulation of cornmint oil with octenyl succinate anhydride debranched starch by electrostatic spray drying: Characterization and release kinetics of the aroma components.

In this study, a novel method for the preparation of corn mint oil microcapsules was developed using electrostatic spray drying (ESD) with three octenyl succinate anhydride debranched starch (OSADS) wall materials. It was complexed with gum arabic (GA) and maltodextrin (MD). This study addresses the research gap that traditional methods have low efficiency in encapsulating volatile compounds (such as essential oils).

Unlocking novel biopeptides hidden in Camellia seed cake fermented by Bacillus subtilis through in silico and cellular model approaches.

In this study, Bacillus subtilis was used to ferment the CSC and produce hydrolysates (CSCH), from which novel bioactive peptides were identified. The ultrafiltration fraction of CSCH under 3 kDa (CSCH-3) revealed the most efficient in vitro antioxidant and anti-tyrosinase activity. The peptide profile of CSCH-3 was further characterized using LC-MS/MS, and novel biopeptides were screened through in silico analysis and molecular docking methods.

Functional Nutrients and Jujube-Based Processed Products in .

Jujube ( Mill.) is the first tree species in China, with a long history and abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to storage.

Portraying on-road CO concentrations using street view panoramas and ensemble learning.

A significant reduction in carbon dioxide (CO) emissions caused by transportation is essential for attaining sustainable urban development. Carbon concentrations from road traffic in urban areas exhibit complex spatial patterns due to the impact of street configurations, mobile sources, and human activities. However, a comprehensive understanding of these patterns, which involve complex interactions, is still lacking due to the human perspective of road interface characteristics has not been taken into account.

Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking.

The objective of our study was to analyze and identify enzymatic peptides from straw mushrooms that can enhance salty taste with the aim of developing saltiness enhancement peptides to reduce salt intake and promote dietary health. We isolated taste-related peptides from the straw mushroom extract using ultrafiltration and identified them using UPLC-Q-TOF-MS/MS. The study found that the ultrafiltration fraction (500-2000 Da) of straw mushroom peptides had a saltiness enhancement effect, as revealed via subsequent E-tongue and sensory analyses.

Flash extraction of ulvan polysaccharides from marine green macroalga Ulva linza and evaluation of its antioxidant and gut microbiota modulation activities.

In this study, flash extraction was used to rapidly extract water-soluble polysaccharides from Ulva linza. The optimal extraction process for the flash extraction was determined by Box-Behnken design with extraction temperature 80 °C, extraction time 117 s, liquid-solid ratio 46:1 (mL/g) and a corresponding yield of 18.5 %.

Novel kokumi peptides from yeast extract and their taste mechanism an study.

Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical field, holds significant potential for flavor enhancement. Kokumi peptides within yeast extracts were isolated through ultrafiltration and gel chromatography, followed by identification using liquid chromatography tandem mass spectrometry (LC-MS/MS). Two peptides, IQGFK and EDFFVR, were identified and synthesized using solid-phase methods based on molecular docking outcomes.

Exploring novel Kokumi peptides in : selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis.

contains amino acids associated with thickness and full-mouthfeel, making it a potential candidate for salt substitutes and flavor enhancers in various food applications. Kokumi peptides were isolated from the enzymatic digest of using ultrafiltration nanofiltration, gel chromatographic separation, and RP-HPLC, coupled with sensory evaluation. Subsequently, the peptides, EWVPVTK and EYPPLGR, were selected for solid-phase synthesis based on molecular docking.

Impact of Leavening Agents on Flavor Profiles and Microbial Communities in Steamed Bread: A Comparative Analysis of Traditional Chinese Sourdough and Commercial Yeast.

Chinese steamed bread (CSB) made with commercial yeasts and traditional Chinese sourdoughs was analyzed for the flavor and microbial communities. Sensory attributes were assessed using quantitative descriptive analysis (QDA). Results showed that commercial yeast CSB-1 (JMMT1), a yeast-based sample, had stronger milky and sweet attributes, while commercial yeast CSB-2 (JMMT2) had more pronounced yeasty attributes.

Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis.

Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes, growth conditions, and harvest time. In this study, umami compounds in 12 species of edible fungi are analyzed and identified by electronic tongue. Through principal component analysis and discriminant factor analysis, these 2 methods could be successfully distinguished the variety of 12 edible fungi.

Exploration on dynamics in a discrete predator-prey competitive model involving feedback controls.

In this work, we set up a new discrete predator-prey competitive model with time-varying delays and feedback controls. By virtue of the difference inequality knowledge, a sufficient condition which guarantees the permanence of the established discrete predator-prey competitive model with time-varying delays and feedback controls is derived. Under some appropriate parameter conditions, we have proved that the periodic solution of the system without delay exists and globally attractive.

The menstrual cycle regularity and skin: irregular menstrual cycle affects skin physiological properties and skin bacterial microbiome in urban Chinese women.

Background: The regularity of the menstrual cycle directly affects women's health. Many studies have focused on menstrual health; however, menstrual cycle regularity-related variations in skin physiological characteristics and skin microbiota have been seldom investigated.

Methods: To investigate the menstrual cycle regularity-related variations in skin physiological characteristics and skin microbiota of 197 cases of Chinese women aged 18-35 years living in shanghai in 2021.

Revealing the influence of microbiota on the flavor of kombucha during natural fermentation process by metagenomic and GC-MS analysis.

In this work, raw Pu-erh tea (RAPT) was employed for kombucha preparation, and the microbial composition and volatile flavor compounds of the fermented tea had been investigated during natural fermentation process. The head space-solid phase microextraction-gas chromatograph mass spectrometry (HS-SPME-GC-MS) was performed for volatiles analysis of unfermented tea and kombucha fermented for 3 days (KF-3) and 6 days (KF-6). Meanwhile, the microbial community of KF-3 and KF-6 were evaluated by metagenomic analysis.

Insights into the Edible and Biodegradable Ulvan-Based Films and Coatings for Food Packaging.

Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive characteristics. Ulvan, a significant biopolymer with unique functional properties derived from marine green algae, has been extensively used in various sectors. However, there are fewer commercial applications of this sugar in the food packaging industry compared to many other algae-derived polysaccharides, such as alginates, carrageenan, and agar.

Melatonin promotes the development of the secondary hair follicles by regulating circMPP5.

Background: The quality and yield of cashmere fibre are closely related to the differentiation and development of secondary hair follicles in the skin of cashmere goats. The higher the density of secondary hair follicles, the higher the quality and yield of cashmere from the fleece. Development of secondary hair follicles commences in the embryonic stage of life and is completed 6 months after birth.

Melatonin Promotes the Development of Secondary Hair Follicles in Adult Cashmere Goats by Activating the Signaling Pathway and Inhibiting the Inflammatory Transcription Factors and .

Exogenous melatonin (MT) has been used to promote the growth of secondary hair follicles and improve cashmere fiber quality, but the specific cellular-level mechanisms involved are unclear. This study was carried out to investigate the effect of MT on the development of secondary hair follicles and on cashmere fiber quality in cashmere goats. The results showed that MT improved secondary follicle numbers and function as well as enhanced cashmere fiber quality and yield.

Hair Follicle Development and Cashmere Traits in Albas Goat Kids.

The objectives of this trial were to study the growth and development of hair follicles and cashmere traits in cashmere goats and to provide a theoretical basis for the regulation of secondary hair follicle development and the scientific breeding selection of cashmere goats. Twelve single-fetal female kids were selected as research objects. A long-term tracking plan was created to regularly determine their growth performance, cashmere performance, and hair follicle traits.

Characteristic volatile fingerprints of three edible marine green algae (Ulva spp.) in China by HS-GC-IMS and evaluation of the antioxidant bioactivities.

In this study, the volatile compounds fingerprinting as well as the relationship between phytochemical composition and antioxidant bioactivity of U. prolifera, U. linza and U.

New exploration on bifurcation for fractional-order quaternion-valued neural networks involving leakage delays.

During the past decades, many works on Hopf bifurcation of fractional-order neural networks are mainly concerned with real-valued and complex-valued cases. However, few publications involve the quaternion-valued neural networks which is a generalization of real-valued and complex-valued neural networks. In this present study, we explorate the Hopf bifurcation problem for fractional-order quaternion-valued neural networks involving leakage delays.

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography-Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography-Olfactometry-Mass Spectrometry.

Steeping process is an important factor for aroma release of tea, which has rarely been investigated for the aroma changes of raw Pu-erh tea (RAPT). In addition, the comprehensive aroma characteristics identification of RAPT infusion is necessary. In this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify the difference of volatile profiles during the steeping process of RAPT.

Geographical differentiation of Molixiang table grapes grown in China based on volatile compounds analysis by HS-GC-IMS coupled with PCA and sensory evaluation of the grapes.

In this study, the volatile fingerprints of GC-IMS showed great differences on the volatile profiles of Molixiang grapes collected from three different regions of China, which suggested that aroma of table grapes could be largely impacted by origin areas. Butyl lactate, -2-octenal and -2-pentanol were mainly contained in MLX-A, the grapes sampled from Ningbo, China. High contents of -cymene, styrene and -terpinene were observed in MLX-B grapes sampled from Beizhen, China.

Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3.

Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which might be contributed by amino acids and umami peptides. Umami peptides have been widely studied, except for those from Hypsizygus marmoreus. Therefore, the main purpose of this study was to find new umami peptides in it.

Volatile fingerprints of different parts of Chongming saffron (Crocus sativus) flowers by headspace-gas chromatography-ion mobility spectrometry and in vitro bioactive properties of the saffron tepals.

In this work, the volatile fingerprints of different parts of Chongming saffron flowers (stigmas, stamens, and tepals) were analyzed and compared for the first time by headspace-gas chromatography-ion mobility spectrometry. Three different parts of saffron flowers could be clearly distinguished using principal component analysis based on signal intensity data of gas chromatography-ion mobility spectrometry. Therefore, gas chromatography-ion mobility spectrometry coupled with principal component analysis method could be employed as a new method for authentication and quality control of saffron for the reason of frequent addition with stamens and/or tepals as adulterants in saffron.

Identification of novel umami peptides from Boletus edulis and its mechanism via sensory analysis and molecular simulation approaches.

The study aimed to identify umami peptides from Boletus edulis and explore their umami mechanism. 421, 713 and 616 peptides identified by LC-MS/MS from control sample (CS), enzymatically extracted sample (EES) and high-pressure cooking sample (HPCS), respectively. According to molecular docking study, three potential umami peptides (DGF, KCGQ and HHYE) were chemically synthesized for sensory evaluation.