To clarify the effect of heat treatment on the binding of pea protein isolate (PPI) to typical beef aroma substances, gas chromatography-mass spectrometry (GC-MS), fluorescence spectrometry and other methods were used to explore the correlation between the binding rate and aroma properties and protein properties, as well as the interaction mechanism. The results showed that the binding rates of 2-methyl-3-mercaptofuran and (E,E)-2,4-decadienal, with larger hydrophobic coefficients (log P), to PPI were greater than 98% before and after heating. At room temperature, the binding rates of 5-(2-hydroxyethyl)-4-methylthiazole and 2-methylpyrazine to PPI were (80.34 ± 7.68)% and (17.58 ± 0.58)%, respectively and lower than those of 2-methyl-3-mercaptofuran and (E,E)-2,4-decadienal. With increasing heating temperature, the binding rate of 5-(2-hydroxyethyl)-4-methylthiazole decreased while that of 2-methylpyrazine increased. After heating at 100 ℃ for 10 min, the binding rates were (54.41 ± 4.14)% and (25.35 ± 1.26)%, respectively. After heating at 120 ℃ for 10 min and with increasing heating time at 100 ℃, the binding rate of 5-(2-hydroxyethyl)-4-methylthiazole and 2-methylpyrazine increased. Heat treatment increased the exposure of 2-methylpyrazine binding sites on the protein surface, and the protein and 2-methylpyrazine interacted via van der Waals forces and hydrogen bonds. These results provide a theoretical basis for flavor quality control of plant-based meat prepared from pea protein isolate during hot processing.

As the consumption demand for rice gradually changes from the pursuit of yield to the pursuit of quality, more attention has been paid to the nutritional and eating quality of rice. Therefore, clarifying the relationship between rice components and eating quality and understanding the formation mechanism of rice texture, aroma and taste are of great significance to guide improve the eating quality of rice. Protein is the second most abundant component of rice after starch, and is directly or indirectly involved in the formation of rice flavor quality. In this paper, the relationship between rice protein and texture, aroma or taste characteristics is summarized and future research priorities are discussed. This review may provide a reference for the improvement of rice eating quality.

Mango, melon, pineapple, and carrot were processed into reconstituted fruits and vegetable cubes by conventional thermal pretreatment (TP) or high hydrostatic pressure (HHP) pretreatment at different pressures followed by freeze drying (FD). The effects of different HHP pressures on the physicochemical quality, bioactive substances, antioxidant activity, and sensory quality of FD fruits and vegetable cubes were investigated. The results showed that compared with TP, HHP significantly increased the a* and b* values, titratable acid content and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, hydroxyl radical scavenging capacity, and ferric reducing powder), increased the contents of total phenols, flavonoids, and ascorbic acid by 21.11%–30.27%, 59.96%–68.58%, and 13.35%–15.34%, respectively, and increased the contents of volatile alcohols and ketones to 189.65–207.82 and 59.60–81.16 μg/kg, respectively. In addition, the sensory intensities of five aroma attributes and the preferences for color, aroma and taste of HHP-pretreated FD cubes were significantly higher than those of TP-pretreated FD cubes. The sensory quality of FD fruits and vegetable cubes pre-treated at 300 and 500 MPa were closest to that of the non-treatment group. HHP pretreatment improved the antioxidant activity by increasing cell membrane permeability, thereby promoting the release of bioactive and flavor substances. Compared with conventional TP, HHP can effectively improve the quality characteristics of FD fruits and vegetable cubes.

Unfermented jujube pulp (UFJP), fermented jujube pulp (FJP) in high and low doses were fed to constipated ICR mice. Defecation function, serum gastrointestinal regulatory peptide, fecal short-chain fatty acids (SCFAs) and gut microbial composition were assessed. Results showed that high-dose FJP could protect intestinal mucosa tissue, shorten the first black feces defecating time by 17% and increase the number and wet weights of black feces by 72% and 71%, respectively, within 6 h. High-dose FJP significantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice, compared with low-dose FJP and UFJP. High-dose FJP intervention regulated the microbiota profile, which afterwards restored microbiota, like Bacteroidetes, Bifidobacterium and Lactobacillus, to a less unhealthy state. This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health.