Abstract:To enhance the quality of rice during the drying process and accurately predict moisture variations,Japonica rice variety was evaluated using fissure-radio and drying time as metrics.The drying process was optimized using single-factor and orthogonal experiments.The variations in the moisture content and quality of rice under different drying temperatures,wind speeds,and initial moisture levels were examined.A genetic algorithm-long short-term memory(GA-LSTM)model integrated with adaptive mutation and elite strategy optimization(AEO)was proposed to predict the moisture content during rice drying.Drying temperature and wind speed significantly affected the fissuring rate and drying time of rice(P<0.01),with their influence ranked as follows:drying temperature>wind speed>initial moisture content.As temperature and wind speed increased,drying rates accelerated(P<0.01),resulting in a significant increase in the fissuring rate.The time-series prediction performances of the BP,LSTM,GA-LSTM,and AEO-GA-LSTM models were constructed and compared under varying drying conditions.The improved AEO-GA-LSTM model achieved a coefficient of determination(R²)of 0.997 0 and a root mean square error(RMSE)of 0.08,outperforming the BP,LSTM,and GA-LSTM models,which had RMSEs of 0.22,0.19,and 0.14,respectively,thus demonstrating superior model fit and reliability.In addition,the improved model exhibited better timeliness by enhancing the computational efficiency by 48.82%and 13.33%compared with the BP and GA-LSTM models,respectively.Therefore,the moisture prediction model established in this study provides a novel approach and methodological reference for moisture prediction under hot-air drying conditions,contributing to the improvement of automation and quality control in rice drying processes.

Abstract:The improvement in stability of astaxanthin microcapsules was assessed by optimizing wall materials and adding antioxidants to address the bottleneck of poor astaxanthin stability that limits its application.Microcapsules with three different wall materials were prepared by spray drying and characterized in terms of their physicochemical properties,micromorphology,differential scanning calorimetry,and infrared spectroscopy.Their stability was evaluated under heating,light exposure,and storage conditions,and further enhanced by the addition of antioxidants.The results showed that,compared with gelatin and calcium lignosulfonate,astaxanthin encapsulated with sodium starch octenyl succinate(SSOS),maltodextrin,and sucrose as wall materials had the smallest emulsion particle size(221.10 nm)and the highest centrifugal stability.The microcapsule particle size was 12.40 μm,with a solubility of 96.58%,an angle of repose of 27.25°,and an encapsulation efficiency as high as 92.85%.Scanning electron microscopy showed that the surface had few folds and no cracks.Differential scanning calorimetry and infrared spectroscopy analyses also showed effective encapsulation.After heating and light exposure,the retention of astaxanthin in the microcapsules increased by 1.62-fold and 1.11-fold compared with those of free astaxanthin.The retention remained as high as 98.45%and 97.27%during storage at 4℃and room temperature,respectively,for 160 days.When combined with tea polyphenol palmitate(TP)and tert-butylhydroquinone(TBHQ),the predicted shelf life of the microcapsules was extended to 2.84 years.In conclusion,SSOS,as the primary wall material,in combination with TP and TBHQ,resulted in astaxanthin microcapsules with excellent performance and high stability.The results provide theoretical guidance for the application of astaxanthin microcapsules in the fields of food and aquaculture.

Abstract:With growing consumer attention on the quality and safety of food,the use of natural pigments has become a notable trend in food development.Although natural pigments are generally safer than synthetic pigments,their limited stability presents challenges for practical applications.This study first analyzes the structure,physicochemical properties,and functions of natural pigments in the food industry.Subsequently,it reviews and evaluates existing research on the mechanisms underlying the discoloration of natural pigments,including photodegradation,thermal degradation,enzymatic degradation,and acid degradation,as well as strategies to improve their stability.Finally,this review provides perspectives on future research directions in this field,aiming to provide a reference for the development and efficient utilization of natural pigments.

Abstract:To explore the effects of the treatment with Amomum tsao-ko extract combined with cold atmospheric plasma on the quality changes of Penaeus vannamei during cold storage and preservation,Penaeus vannamei was taken as the research object in this study.Penaeus vannamei was treated by one of the following three methods:Amomum tsao-ko extract(ATK),cold atmospheric plasma(CAP),and the combination of both(ATK+CAP).The total plate count(TPC),total volatile base nitrogen(TVB-N),water-holding capacity(WHC),L* value,a* value,pH,2-thiobarbituric acid reactive substance(TBARS),sensory score and other indicators were measured to evaluate the changes in quality of Penaeus vannamei during cold storage and the effects of the three preservation methods.The research revealed that all three treatments could effectively retard the deterioration rate of Penaeus vannamei,with the ATK+CAP treatment showing the greatest effect.Using TVB-N as a key indicator,the shelf life was extended by 4 days compared to the control group,with the TVB-N value of the treated sample was 35.19 mg/100 g after 10 days of storage,which was significantly lower than that of the control group(54.04 mg/100 g),the ATK group(47.88 mg/100 g)and the CAP group(49.00 mg/100 g).In the single-treatment groups,the TVB-N value of the single treatment group exceeded 30 mg/100 g on the eighth day,and the shelf life was extended by about 2 days.Meanwhile,in the combined treatment group,their water-holding capacity,color retention and total plate counts were improved compared with the control group(P<0.05).In summary,treating Penaeus vannamei with the Amomum tsao-ko extract combined with cold atmospheric plasma can improve the quality of shrimp during storage and extend their shelf life to some extent,providing theoretical support for research on Penaeus vannamei preservation methods.

Abstract:The response mechanisms of postharvest peach fruit to the treatment with Wickerhamomyces anomalus were primarily investigated in this study.The changes in the types of metabolites within the peach fruit were clarified,to provide a theoretical basis for the antifungal mechanism underlying the Wickerhamomyces anomalus treatment for enhancing the disease resistance of peach fruit.Using the extensive targeted metabonomics technology,in combination with UPLC-MS/MS/MS,qualitative and quantitative analyses were conducted on the differential metabolites between the W.anomalus treatment group and the control group.A discriminant model was established by applying orthogonal partial least squares-discriminant analysis(OPLS-DA),and then key differential metabolites were screened accordingly.Finally,the changes of key differential metabolites in peach fruit following the W.anomalus treatment were determined through cluster thermography,KEGG enrichment analysis,principal component analysis and correlation analysis.The results showed that 175 different metabolites were screened out in the W.anomalus treatment group,with contents of 115 metabolites increasing and contents of 60 metabolites decreasing.These differential metabolites include terpenoids,flavonoids,phenolic acids,alkaloids,lignans and coumarins.The accumulation of secondary metabolites such as terpenoids,flavonoids,phenolic acids and alkaloids associated with bacteriostasis,antioxidation,defense against abiotic and biotic stresses,plant growth promotion,and plant senescence resistance,has improved the disease resistance of peach fruit.These results provide useful information for the development of antagonistic yeast preparations in the future.

Abstract:Rapid quantification of vomitoxin in the edible part of wheat is crucial for improving the acquisition efficiency.To evaluate the application effect of DONQ-FAST5 rapid quantification method for detecting vomitoxin in wheat and its products based on the principle of colloidal gold immunochromatography,quality control samples at three levels of 400,800,and 1 845 μg/kg were selected and measured in triplicate.Compared with high-performance liquid chromatography(HPLC)and liquid chromatography-tandem mass spectrometry(LC-MS/MS),the recoveries of the three quality control samples determined by DONQ-FAST5 were over 91.00%,which met the requirements of GB/T 27404-2008"Laboratory Quality Control Specification Food Physical and Chemical Testing".Only the relative standard deviation(RSD)of the standard value of 400 μg/kg was 7.87%,with the RSDs of the remaining samples being lower than 5.00%,indicating good test precision.Under the same conditions,the effects of sample matrix,dilution factor and temperature on the DONQ-FAST5 rapid quantification method were analysed by comparing the results with those of HPLC and LC-MS/MS.The results showed that when the dilution factor was 5 times and the experimental temperature was 25～30℃,the DONQ-FAST5 rapid quantitative method was satisfactory in the detection of DON content in whole wheat flour,bran flour and endosperm flour,compared with the instrumental analysis method.Three methods were used to determine the DON content in 371 wheat samples,and the results were consistent.The DONQ-FAST5 rapid quantification method could simultaneously incubate 4 samples per batch,and could accurately quantify the DON content of 4 samples within 15 minutes,providing a theoretical basis for on-site real-time monitoring of wheat vomiting toxin content in wheat by procurement enterprises.

Abstract:Two types of natural polysaccharides were selected and mixed with CN at different mass ratios to explore the influence of pH value and mass ratio on the interaction between polysaccharide and casein(CN).The physicochemical indices,microstructure,and infrared spectra of polysaccharide and CN composite systems at various pH values were determined.The results showed that the absolute value of the complex potential of sodium alginate(SA)and CN with different mass ratios is greater than 30 mV.At pH 4.0,the maximum absolute potential value(57 mV)was observed when the mass ratio of CN and SA was 1:3,and the absolute value decreased with increasing pH.The absolute value of the complex potential of guar gum(GG)and CN was lower than 30 mV,and the absolute value increased with the increase of pH.Additionally,there was no significant difference between different mass ratios.The surface hydrophobicity index S0 of the CN-SA composite system was<35,and that of the CN-GG composite system was<50.According to infrared spectra,the interaction between SA and CN is primarily electrostatic,while GG plays a role in stabilizing CN by embedding in the network structure of CN,and interacts with CN primarily through hydrogen bonding.The interaction between the two natural polysaccharides and CN is affected by pH value and mass ratio.A pH range far from the isoelectric point of CN and the addition of a three-fold amount of SA or an equivalent amount of GG can enhance the uniformity and stability of the CN system under acidic conditions.These findings provide theoretical support for improving the texture stability of food and beverage systems containing CN.

Abstract:Extending the shelf life of daylilies(Hemerocallis citrina Baroni)is crucial for preserving their quality during storage.The daylily samples were placed in modified atmosphere packaging(MAP)boxes,with one set equipped with an MAP element(mMA)and the other set serving as a control(CK)without any MAP element.The boxes were stored in a cold room at 0℃to assess changes in sensory attributes,nutritional indicators,and enzyme activity under a modified atmosphere microenvironment during storage.The findings indicated that the mMA group significantly outperformed the CK group by minimizing weight loss and decay,effectively slowing the reduction in vitamin C(Vc)content,inhibiting the increase in carotenoid content,and maintaining total phenolic content and peroxidase(POD)activity.By day 21 of storage,the CK group had lost its commercial value,whereas the mMA group retained its value.By day 28,the CK group had completely decayed,whereas the mMA group exhibited a decay rate of 18.89%and a weight loss rate of 0.3%.The mMA group also had a Vc content of 39.86 mg/100 g,carotenoid content of 1.16%,total phenolic content of 2.26 mg/g,and POD activity of 1.01 U/g.Principal component analysis revealed that the average F value for the mMA group was 0.460 2 compared with-0.460 2 for the CK group.In conclusion,mMA treatment achieved a higher average score than CK treatment,proving to be a more effective method for extending the shelf life and maintaining the quality of daylilies.These results provide theoretical support for an in-depth understanding of the changes in the storage process of daylilies and enhancing postharvest preservation.

Abstract:Pumpkin seed oil prepared using continuous phase transition extraction,supercritical fluid extraction,and screw pressing was used to explore the in vivo inhibitory effect of pumpkin seed oil prepared using various extraction methods on BPH-1 cells.The cell survival rate,scratch healing rate,reactive oxygen species(ROS),malondialdehyde(MDA),tumor necrosis factor-α(TNF-α),and nitric oxide(NO)content were measured,and the expression level of the PI3K/Akt/NF-κB signaling pathway was analyzed.The results showed that the pumpkin seed oil prepared using the three extraction methods inhibited the survival rate and scratch healing rate of BPH-1 cells in a dose-dependent manner.Additionally,they reduced the secretion of oxidative stress indicators ROS and MDA,and the release of inflammatory factors TNF-α and NO,and down-regulated the expression of PI3K,Akt,and NF-κB mRNA.Among them,the relative content of ROS in BPH-1 cells of the pumpkin seed oil group prepared using continuous phase transition extraction at 75 µg·mL-1 mass concentration was 68.56%,the MDA content was 0.48 nmol·(mg prot)-1,the release of TNF-α was 60.99 pg·mL-1,and the release of NO was 4.32 µmol·L-1.These values were 31.44%,85.92%,78.04%,and 71.49%lower than those in the control group,respectively,and were significantly lower than the pumpkin seed oil groups prepared using supercritical fluid extraction and screw pressing(P<0.05).In summary,pumpkin seed oil has good anti-prostatic hyperplasia activity in vitro.The mechanism of this effect is associated with the inhibition of BPH-1 cell proliferation and migration,the ameliorative effect on oxidative stress and inflammatory levels,and the downregulation of the expression of the PI3K/Akt/NF-κB signaling pathway.The results contribute to a comprehensive understanding of the anti-prostatic hyperplasia activity of pumpkin seed oil and its mechanism,providing a theoretical basis for the development of related functional foods.

Abstract:The protective effect of Haematococcus pluvialis broken-cell spore powder against ultraviolet B(UVB)-induced photodamage was explored.A UVB-irradiated HaCaT cell damage model was established,and H.pluvialis broken-cell spore powder was used for intervention.Cell proliferation was assessed using the CCK8 assay,and the activity of superoxide dismutase(SOD)and the content of malondialdehyde(MDA)in the cells were measured using colorimetric methods.UVB irradiation was used to induce damage in zebrafish,and the effect of adding H.pluvialis spore powder on the tail fin area was measured using acridine orange staining to determine the extent of cell apoptosis.The results showed that treatment with H.pluvialis spore powder at concentrations of 12.5,25.0,and 50.0 μg/mL increased HaCaT cell survival rates to 84.47%,89.44%,and 96.30%,respectively.Treatment with H.pluvialis spore powder at a mass concentration of 50.0 μg/mL increased the SOD activity by 35.48%and reduced the MDA content to 23.05%.When the mass concentration of H.pluvialis spore powder was 0.125 and 0.1875 mg/mL,the tail fin area of UVB-damaged zebrafish increased by 20.07%and 31.04%,and the apoptosis rate decreased by 72.15%and 74.59%,respectively.Therefore,H.pluvialis spore powder exhibited significant photoprotective effects,improving UVB-induced oxidative damage and reducing cell apoptosis.The results provide evidence for further exploration of the functional activity and applications of H.pluvialis broken-cell powder.

Abstract:Highland barley is rich in β-glucan and other nutrients,possessing a high health value.However,it is prone to rancidity and deterioration during storage,which limited its application in the food industry.In this study,highland barley was stabilized by high-temperature and short-time superheated steam,and the effects of different treatment temperatures on the activities of endogenous enzymes,β-glucan content,starch digestion and gelatinization characteristics,microstructure and storage stability of highland barley were studied.The results showed that superheated steam treatment significantly reduced the activities of lipase and peroxidase in highland barley grains.After the treatment at 190℃for 10 s,the residual activities of these two enzymes were 24.70%and 14.76%,respectively.The content of β-glucan decreased(in the range from 12.31%to 16.90%)after treatments at different temperatures.Furthermore,superheated steam treatment also significantly altered the in vitro digestion and gelatinization properties of highland barley starch,with the contents of slowly digestible starch(55.14%)and resistant starch(32.35%)and peak viscosity decreasing,whilst the rapidly digestible starch content(239.39%)and gelatinization temperature increasing(1.80%).Superheated steam had minimal impact on the microstructure of highland barley grains when the treatment temperature was below 180℃.After three months of storage at 37℃,the acid values of the superheated steam treatment group were all lower than that of the control group,and the increment of acid value was reduced by half,.In general,superheated steam treatment effectively reduced the endogenous enzyme activities and improved the storage stability of highland barley grains,with the superheated steam treatment at 180℃for 10 s resulting in the best quality.This study provides a theoretical basis for the application of highland barley in the food field.

Abstract:Lactobacillus paracasei plays a significant role in the food industry and safety.To save equipment space,reduce production costs,and enhance application value,factories conduct high-density fermentation during production.Low-cost molasses and defatted Idesia polycarpa Maxim were used as substrates for the high-density fermentation of L.paracasei F50.The culture conditions and medium components were meticulously optimized,with strain density serving as the primary response variable.The results showed that the optimal fermentation conditions for L.paracasei were a 3.5%inoculum,culture pH of 6.7,1.7%calcium carbonate,and 3.2 g/L defatted Idesia polycarpa meal.The final strain density increased from 7.3×108 CFU/mL to 1.7×1010 CFU/mL,approximately 23 times that of the conventional culture.The aflatoxin removal rate increased from 18.15%before optimization to 48.17%after optimization.To investigate the reasons for the improved aflatoxin removal rate after high-density cultivation,liquid chromatography-mass spectrometry(LC-MS)was used to analyze the supernatant of L.paracasei before and after optimized cultivation using non-targeted metabolomic techniques.The results showed that there were 535 main differential metabolites in the fermentation broth of L.paracasei before and after optimization,with increased levels of lipid,polypeptide,and organic acid metabolites.Simultaneously,the glutamate metabolic pathway was enhanced,promoting glutathione biosynthesis.This study provides a reference for high-density fermentation and biological detoxification research on L.paracasei.

Abstract:The synergistic effect of the combined use of D-ribose and fructose 1,6-diphosphate(FDP)on anti-fatigue and antioxidant capacity was investigated.Mice were administered the corresponding test substances via gavage for 30 days.Exhaustive swimming experiments were performed,and related anti-fatigue and antioxidant indicators were measured.The exhaustion swimming times of the low-dose D-ribose+medium-dose FDP(DL+FM)group increased by 175.08 and 293.07 s in the last two exhaustive swimming sessions compared to those in the control group.In addition,biochemical experiments revealed a significantly decreased blood lactic acid level and cardiac malondialdehyde content,as well as a significantly increased cardiac catalase content and liver glutathione level(P<0.05)in the DL+FM group.Meanwhile,the liver glycogen content in this group showed the largest increase(13.241 mg/g).Additionally,the blood urea nitrogen level of the medium-dose D-ribose+medium-dose FDP(DM+FM)group decreased significantly by 30.7%(P<0.01).The results demonstrated that the combined use of D-ribose and fructose 1,6-diphosphate displays a synergistic effect at a specific dose,which prolongs the anti-fatigue duration of mice and enhances its efficacy.This could indicate the significance of the coexistence of the primary energy metabolic pathway(tricarboxylic acid cycle)and the bypass metabolism under hypoxic conditions,thus providing theoretical support for the combined use of D-ribose and FDP.

Abstract:A macromolecular polysaccharide(SPP)with a molecular weight of 1.93×106 Da was extracted from Helianthus annuus L.pollen and modified using the sulfur trioxide-pyridine method,yielding sulfated SPP(SPP-S)with a molecular weight of 1.58×106 Da.Through single-factor and response surface experiments,the optimal conditions for sulfation were identified as 3 g of sulfur trioxide-pyridine complex,a reaction time of 2 h,and a temperature of 55℃,achieving a substitution degree of 1.73.Basic component analysis revealed that SPP and SPP-S contained 93.03%and 45.33%total sugars and 35.55%and 84.48%sulfate mass fractions,respectively.The monosaccharide compositions of SPP and SPP-S were comparable,both containing rhamnose,arabinose,galactose,glucose,and a small amount of galacturonic acid,with molar ratios of 0.125:3.368:1:0.725:0.063 in SPP and 0.084:3.588:1:1.369:0.004 in SPP-S.NMR hydrogen spectroscopy confirmed the presence of both α-and β-glycosidic linkages.In vitro assays showed that the IC50 values(mg/mL)for SPP against DPPH,·OH,and ABTS+·free radicals were 8.19,17.42,and 11.26,while those for SPP-S were 0.78,1.912,and 1.378,respectively.Furthermore,the IC50 values(mg/mL)for α-amylase and α-glucosidase inhibition were 2.37 and 4.737 for SPP and 0.123 and 0.795 for SPP-S,respectively.In summary,sulfation reduces the content of various basic polysaccharide components while increasing the sulfate content.This modification significantly enhanced the in vitro antioxidant and hypoglycemic capabilities of SPP,suggesting its potential for other future applications in the field.

Abstract:In this study,the inhibitory effect of Lentinus edodes polyphenols against α-glucosidase was investigated through extracting the Lentinus edodes polyphenols by the ultrasound-enhanced subcritical water extraction method,then analyzing the in vitro inhibitory effect of the Lentinus edodes polyphenol extract against hypoglycemia was analyzed in combination with fluorescence spectrometry.The results showed that the half-maximal inhibitory concentration IC50 value of Lentinus edodes polyphenol extract against α-glucosidase was 0.41 mg/mL,and such an inhibitory effect against α-glucosidase was dose-dependent in the mass concentration range of 0.1～1.5 mg/mL.When the mass concentration of Lentinus edodes polyphenol extract was 1.5 mg/mL,the inhibitory activity reached 79.22%,showing a hypoglycemic effect similar to acarbose.The results of fluorescence spectra showed that the inhibition type of Lentinus edodes polyphenol extract was a competitive inhibition,and the inhibitory activity decreased with an increase of temperature(298,303,310 K).Thepolyphenol extract exhibited static quenching of the intrinsic fluorescence of α-glucosidase,and the number of binding sites to α-glucosidase was 0.35.In summary,Lentinus edodes polyphenol can bind to α-glucosidase to exert in vitro hypoglycemic activity,indicating the potential for developing functional Lentinus edodes based products with hypoglycemic properties.

Abstract:The chemical characteristics and volatile compounds of lateral line meat,dorsal meat,ventral meat,and fish skin were compared to study the differences between the chemical properties and volatile compounds of different parts of fresh Ictalurus punctatus.The results showed that the I.punctatus is a high-protein and high-fat freshwater fish,and fatty acids and fat were significantly correlated with key volatile compounds.Lateral line meat had the highest hemoglobin and TBA contents(1.24 mg/kg and 1.59 mg/kg,respectively)and the largest number of key volatile compounds(11);ventral meat had the highest fat content(9.86 g/100 g);dorsal meat had the highest moisture content(72.21 g/100 g);and fish skin had the highest total fatty acid content(268.17 mg/g)and the largest number of volatile compounds(33).Sensory evaluation,electronic nose,fatty acid analysis,GC-IMS,and GC-MS indicated that the types and contents of volatile compounds differed among the four parts.Hexanal,eucalyptol,octanal,1-hexanol,nonanal,1-octen-3-ol,(E)-2-nonenal,(E,E)-2,4-nonadienal,(E,E)-2,4-decadienal,geosmin,and p-cresol were the main substances responsible for the different odors of the four parts.This study showed that the skin of I.punctatus exhibits higher levels of most chemical and volatile compounds than the lateral line,dorsal,and ventral meat,providing a theoretical basis for the processing and utilization of different body parts.

Abstract:Aquatic products are susceptible to stress reactions during transportation due to various stressors such as temperature,hypoxia,crowding,vibration,and ammonia nitrogen.At present,the use of temporary culture methods such as adding salt and antioxidants,and inducing dormancy through cold acclimation has become an effective way to alleviate fish transportation stress.By comparing the experimental results on the health status of different species of freshwater fish,shrimp and crab products under temporary culture methods such as the uses of clean water,low temperature,and additives,the changes of physiological characteristics and quality indexes of products under different conditions were analyzed.This paper reviews the research and application of different temporary culture methods for freshwater products in recent years,and their effects on the physiological characteristics and muscle quality of freshwater products,to provide reference strategies for optimizing temporary culture conditions and improving the survival rate and quality of freshwater products.

Abstract:Germination is a green processing method that can enhance the nutritional value and functional components of grains.This study used white quinoa as the raw material for germination.Samples were taken after 0～32 h of germination,and their nutritional composition,starch digestibility,functional components,and anti-nutritional factors were determined.Compared with the ungerminated quinoa,the starch content of the germinated quinoa was significantly reduced(P<0.05,from 61.89%to 47.84%after 32 h).The contents of protein and free amino nitrogen initially decreased but then increased after 16 h of germination.The total content of free essential amino acids significantly increased(up to 22.53 mg/100 g pro;P<0.05),with the lysine content being the highest among all the free EAAs.During the germination process,there were insignificant differences in rapidly digestible starch(RDS),slowly digestible starch(SDS),and resistant starch(RS)(P>0.05),but the glycemic load(GL)was significantly reduced(P<0.05),indicating it as a medium GL food.The contents of functional components,γ-aminobutyric acid(GABA)and total polyphenols,increased by 48.10%and 41.81%,respectively after 32 h of germination,whilst the content of the anti-nutritional factor phytic acid was significantly reduced by 49.50%.In summary,germinating quinoa for 24～32 hours is conducive to the accumulation of nutrients in quinoa.Germination not only improves the nutritional value of quinoa but also increases its functional components,providing a reference for the development and utilization of quinoa as a healthy food.

Abstract:The experiment was conducted by using Marselan grapes from the Qigexing small production area in the Yanqi basin of Xinjiang as the raw materials to investigate the changes in microbial communities and their impacts on aromatic components during the 15-day natural fermentation process of wine.The fermentation broth was centrifuged during the process,then the supernatant was analyzed for volatile compounds and the pellet was subjected to high-throughput microbial sequencing.A total of 65 volatile compounds were detected in the fermented samples,including 16 higher alcohols,14 esters,5 terpenes,6 aldehydes,3 fatty acids,and 21 other aromatic compounds.Most compounds showed a significant upward trend during the fermentation process.Elven compounds had high odor activity values(OAV>1),among which β-damascenone(194.60),ethyl butyrate(27.64)and ethyl octanoate(18.11)played key roles in the aroma of Marselan wine.Floral,sweet,and fruity aromas were the main aroma characteristics of the small production area in Xinjiang.During fermentation,Saccharomyces cerevisiae dominated the fungal genera during the fermentation process,along with small amounts of Aspergillus,Talaromyces and Cladosporium.The main bacterial genera included Acetobacter,Pediococcus,Lactobacillus,and Methylobacterium.This studyhelps deepen the understanding of the diversity and dynamics of indigenous microorganisms during the fermentation process of Marselan wines from small production areas in Xinjiang.It is of great significance for optimizing winemaking techniques and developing and enhancing the regional characteristics of local wines.

Abstract:Four types of commercially available wheat flour,Wudeli(WDL),Jinyuan(JY),Jinxiang(JX),and Sifeng(SF),were used as raw materials for starch extraction and characterization.Total starch,A starch,and B starch samples were obtained through extraction and separation.Differences in the starch compositions,amylose contents,particle sizes,transparency,pasting characteristics,thermal characteristics,and dynamic rheological properties were analyzed.The A and B starches from the four wheat flours were effectively isolated,with their physicochemical compositions showing a direct correlation with the granule type.Specifically,A starch exhibited a higher amylose content(31.92%～35.27%),lower levels of protein(0.25%～0.27%),ash(0.10%～0.13%),and damaged starch(18.15%～20.85%);whereas B starch exhibited a higher pasting temperature(68.90～71.55℃)and range.In terms of the total starch content among the four types of wheat flour,the size distribution range was in the following order:SF>JX>WDL>JY.Notably,JY exhibited a higher amylose content(31.91%),an initial pasting temperature of 54.78℃,and an enthalpy of pasting of 10.33 J/g.In contrast,WDL demonstrated a lower regrowth viscosity,at 303.50 cP.Dynamic rheological analysis revealed a high frequency dependence of B starch,as well as high elastic and viscous moduli of SF total starch.The most notable differences were in the properties of the JY and SF total starches.Specifically,JY exhibited higher crystallinity and thermal resistance,and SF total starch greater gelatinizability and superior viscoelastic properties.The results provide theoretical guidance for multi-scale analysis of wheat starch.