Xu Zhang

Chondroitin sulfate (CS), commonly derived from animal cartilages, is a glycosaminoglycan with various bioactivities. This study employed an alkaline-enzyme method to prepare CS derived from Channa argus (referred to as CCS), using the heads and spines, which are food processing byproducts, as raw materials. Following this, we characterized its structure using HPLC, GPC, FTIR, and NMR and evaluated its antioxidant activity based on a TBHP-induced oxidative stress cell model. Structural analysis revealed that the CCS had a molecular weight of 5.09 kDa and was primarily composed of glucose and galactose units, featuring acetylated glucuronic acid–galactan chains with mixed α/β-glycosidic bonds. In vitro cellular antioxidant assays showed that CCS (80 μg/mL) significantly protected ARPE-19 cells against TBHP-induced oxidative damage by reducing ROS and MDA levels while enhancing the activity of typical antioxidant enzymes (CAT, SOD and GSH-Px). These findings indicate that CS derived from the byproduct of Channa argus processing has notable antioxidant properties and could serve as a promising food supplement for health applications.

Chicken with Armillaria mellea prepared via pressure cooking is a traditional Chinese delicacy with great potential for food development. Optimizing its cooking time is crucial. In this study, chicken and Armillaria mellea were pressure-cooked for different amounts of time (20 min, 25 min, 30 min, 35 min, and 40 min). In total, 101 and 81 volatile compounds were identified by GC-MS and GC-IMS, respectively. The results showed that the content of volatile compounds was the highest at 40 min. Nonanal, decanal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, and 1-octen-3-ol were identified as the most critical aroma compounds at this time, which brought unique fat, oil, and mushroom aroma to chicken with Armillaria mellea during the pressure-cooking process. The optimal time was determined to be 35 min through sensory properties. In summary, the optimal cooking time for chicken with Armillaria mellea prepared via pressure cooking is 35–40 min. Our research results not only preliminarily determined the optimal conditions for industrial processing of the prepared dish of with Armillaria mellea prepared via pressure cooking, laying a foundation for the later industrial production of prepared dishes and international sales, but also stimulated innovative composite food development and promoted people’s exploration of the mechanism of heat treatment on composite food flavor and taste.