Shengjun Chen

This study developed a dietary polysaccharide-stabilized peptide-Fe²⁺ composite beverage to address iron deficiency anemia (IDA). Through single-factor and orthogonal experiments, the formulation was optimized (cranberry/blueberry concentrate ratio 4:6, 600 mL/L; FA-COS@Peptide-Fe²⁺@PTry-CMC 200 mL/L; vitamin C 1.5 g/L; pectin 0.06 g/L), and processing parameters were determined (homogenization: 12,000 rpm, 20 min; sterilization: 95 °C, 15 min). Storage stability was optimal at 4 °C in dark conditions. Under the optimal processing conditions, the beverage attained a maximum suspension stability of 17.74% and the optimized formulation achieved a highest sensory score of 94.0 (out of 100). In vivo experiments showed that the beverage dose-dependently restored hematological parameters (e.g., HGB, SI, TIBC) and tissue iron levels, alleviated intestinal oxidative stress and inflammatory markers in IDA mice, while repairing colonic mucosal damage without adverse effects. The beverage demonstrated high iron-supplementing efficacy and excellent biosafety, offering a promising strategy for IDA intervention.

In this study, we used silver carp (Hypophthalmichthys molitrix) and sea cucumber (Apostichopus japonicus) as the primary protein sources and supplemented them with konjac glucomannan (KGM) or inulin (INU) at concentrations of 0%, 0.5%, 1.0%, and 1.5% to evaluate the gelling properties, textural characteristics, rheological behaviors, and in vitro digestibility of the resulting composite gels. The gastrointestinal digestion behavior, structural changes, and functional characteristics of these gels under simulated adult and elderly physiological conditions were also systematically investigated to clarify how different physiological stages influence their digestive fate. The results showed that incorporating KGM or INU modified hydrogen bonding and protein–polysaccharide interactions within the gel network, thereby regulating the structural integrity and rheological properties of the composite gels. According to the International Dysphagia Diet Standardization Initiative (IDDSI) framework, the KGM/INU-modified gels successfully passed the prescribed tests and were classified as level 4 (pureed/extremely thick) and level 6 (soft and bite-sized) foods, confirming their suitability for dysphagia management. Compared with the control group, the 0.5% KGM group showed the most desirable texture profile, with significantly lower hardness, chewiness, and adhesiveness, and higher cohesiveness (p < 0.05), while the 1.0% INU group exhibited the greatest enhancement in gel strength and viscoelasticity, as evidenced by the highest storage modulus (G′) and loss modulus (G″) (p < 0.05). Moreover, both adult and elderly in vitro digestion models showed extensive proteolysis of the composite gels, together with reduced protein aggregation, a looser microstructure in the digesta, and enhanced antioxidant capacity. Notably, the elderly model generally showed higher digestibility than the adult model, accompanied by greater release of free amino acids and antioxidant constituents (p < 0.05). Overall, these findings indicate that KGM/INU-modified composite gels possess promising potential as texture-modified foods, while the two in vitro physiological models provide a valuable platform for evaluating their digestion-related properties. KGM/INU-modified composite gels thus provide a promising platform for developing texture-modified, nutritionally fortified foods suitable for elderly individuals with swallowing impairments and adults who require safe, readily digestible dietary options.

The quality of yellowfin tuna is highly vulnerable to microbial proliferation, which accelerates quality deterioration and spoilage throughout storage. In this study, the dynamic changes in biogenic amines (BAs), total volatile basic nitrogen (TVB-N), and total plate count (TPC) across a different storage temperature range of 0 to 25 °C were studied, followed by a shelf-life prediction based on kinetic models. The TPC, TVB-N, and most BAs increased significantly with increasing storage time and temperature. Correlation analysis was used as an exploratory approach and showed that only histamine and cadaverine exhibited significantly positive correlations (|r| ≥ 0.6, p < 0.05) with TPC and TVB-N within the present dataset. Histamine was selected as a candidate BA indicator for kinetic modeling because only this BA changed significantly during storage at different temperatures. Utilizing histamine, TPC, and TVB-N, preliminary kinetic equations for shelf-life estimation were developed using first-order kinetics and the Arrhenius equation. Among the tested indicators, TPC showed relatively greater temperature sensitivity and preliminary within-batch agreement. These results provide preliminary reference data for further validation of tuna during the refrigeration process.

The aim of this study was to investigate the anti-melanogenic effects and underlying mechanisms of PFRMY (Pro-Phe-Arg-Met-Tyr), a pentapeptide derived from tilapia skin (Oreochromis niloticus), using B16F10 murine melanoma cells. Treatment with PFRMY (1.0 mg/mL) significantly reduced intracellular melanin content and tyrosinase (TYR) activity by 39.55 ± 1.51% and 32.46 ± 1.31%, respectively. RT-PCR and Western blotting analyses revealed that PFRMY suppressed melanogenesis through the α-MSH/PKA/CREB signaling pathway. Notably, PFRMY reversed α-MSH-induced upregulation of key downstream factors including PKA, CREB, MITF, and TYR, while showing minimal effects on the protein expression of MC1R or α-MSH. Molecular docking further suggested that PFRMY binds to MC1R with higher affinity than α-MSH, potentially occupying the ligand-binding site and thereby interfering with downstream signaling. Collectively, these findings demonstrate that PFRMY effectively inhibits melanogenesis by competitively antagonizing the α-MSH/MC1R axis, highlighting its potential as a safe and efficacious ingredient for hyperpigmentation treatment and cosmetic applications.

Biodegradable and biocompatible active packaging films have a great potential to replace traditional petroleum‐based products in food packaging. Herein, soy protein isolate (SPI)/pectin‐based films incorporating curcumin (Cur) (SPC) and eugenol (1%‐5%) were prepared using the solution casting method. The physicochemical, microstructural, and biological properties of the composited films were investigated. Results showed that the incorporation of Cur and eugenol significantly improved the films’ physical and chemical properties by enhancing their mechanical strength, hydrophobicity, UV light blocking ability, and water vapor barrier performance, especially at an eugenol concentration of 3%. Additionally, SEM results showed eugenol (E. coli and S. aureus , respectively). During preservation, the SPC‐E3 film slowed the changes in surface color, pH, and total volatile basic nitrogen (TVB‐N) levels of grass carp, extending their shelf life to 14 days under refrigeration. These findings suggest that the SPC‐E3 film shows great potential for active food packaging applications.

Shelling is a vital procedure in shrimp processing. This study demonstrated how different shelling methods affected shrimp muscle quality during refrigeration. Results showed that the microstructure of the frozen (F) and enzyme‐treated (E) groups was damaged, while the slurry ice (SI) group remained unchanged compared to the control (CK). During storage, all groups experienced significant decreases in muscle elasticity, hardness, Ca ²⁺ ‐ATPase activity, and sulfhydryl value, along with increases in TCA‐soluble peptide levels, surface hydrophobicity, TBARS, and TVB‐N. After six days of storage at 4°C, significant differences emerged between F and E versus CK, but SI remained similar to CK. At the end of storage, new protein bands emerged in group E, and circular dichroism analysis showed that the decrease ratio of α‐helix content in these groups was higher compared to CK. In short, shrimp muscle pretreated with SI exhibited superior integrity, with less damage and better quality during storage. Practical Applications: Pretreatment before shelling can improve shelling efficiency. Our results demonstrate that slurry ice treatment causes less damage to shrimp muscle. Furthermore, storage experiments confirmed that this treatment does not promote deterioration during storage. These findings provide theoretical knowledge to support the selection of appropriate processing methods in shrimp production.

This study investigated the impact of thawing methods on the roasting quality and flavor of reduced-salt marinated large yellow croaker to optimize processing protocols for frozen products. Three thawing methods, low-temperature thawing (LTT), room-temperature thawing (RTT), and flowing-water thawing (FWT), were systematically evaluated. Freshly marinated (FM) and non-thawed (WT) samples served as controls. Key parameters, including thawing efficiency, physicochemical properties, texture, color, sensory attributes, and volatile organic compounds (VOCs), were analyzed. The results showed that FWT achieved the fastest thawing (14.67 min), significantly outperforming RTT (32.57 min) and LTT (591 min) (p < 0.05). Moisture content and springiness remained stable across treatments (p > 0.05). For color parameters, lightness (L*), yellowness (b*), and browning index (BI) showed no significant variations (p > 0.05), while the total color difference (ΔE) was significantly affected by thawing methods (p < 0.05). FWT exhibited the lowest salt retention (3.49 g/100 g), a 18.8% reduction compared to WT (4.30 g/100 g). Texture analysis revealed that FWT samples maintained optimal hardness and chewiness, with sensory scores second only to WT. Volatile profiling identified distinct “thermal–oxygen–temporal” effects, referring to the respective influences of heating conditions, oxidative environments, and processing time on flavor compound formation. RTT and WT treatments significantly increased the relative 1-propanethiol and 5-methyl-2-furanmethanol (>10% increase) contents, respectively, and markedly reduced the 2-butanol levels ( 0.90) and negative correlations with other sensors (r < −0.70). These findings demonstrate that FWT offers the best balance of efficiency, salt reduction, and sensory quality, making it a superior method for reduced-salt marinated large yellow croaker industrial applications.