Prolamins and polyphenols are two important components that usually coexist in foods. Both components play important roles in the sensory and functional properties and quality of food products. The interaction of prolamins and polyphenols is ubiquitous in the food system, which can influence their structures, functional properties and bioavailability. Firstly, this review describes the formation mechanism of protein-polyphenol complexes and the factors affecting the interactions between them including non-covalent and covalent interactions, which are closely related to the chemical structures of the two compounds and the external environmental conditions. Secondly, the effect of the interactions between prolamins and polyphenols on the functional properties of their complex including emulsifying properties, antioxidant activity, and thermal stability is discussed. Finally, the recent applications of prolamin-polyphenol complex in emulsions, films and delivery systems are reviewed, aiming at providing a theoretical basis for the high-value utilization of prolamins and polyphenols, the development of products based on them, and their applications in food and related fields.

The effects of scallion, ginger and perilla as garnishes on the eating quality of pre-prepared Ovalipes punctatus were investigated. The results of sensory evaluation showed that all three garnishes had a deodorizing effect, with scallion being most effective. Ginger could impart a strong pungent flavor to crab meat, and perilla could endow crab meat with a rich and strong odor. There were significant differences in the volatile odor components of crab meat without (control) and with added garnish, the latter containing a richer variety of volatile compounds. A total of 47 volatile compounds were identified in the control group, and 50 in crab meat with added scallion. Scallion addition decreased the relative contents of fishy odorants such as hexanal, heptaldehyde, octanal, nonanal, and 1-octen-3-ol. Fifty-six volatile compounds were identified in crab meat with added ginger, including 14 aldehydes such as decanal and 3-methylbutyraldehyde, which could impart good fruity, nutty and floral aromas to crab meat. Totally 70 volatile compounds were detected in crab meat with added perilla, including 15 key volatile compounds such as ketones, esters and pyrazines in rich amounts, making the flavor more unique. Adding garnishes did not change the degradation pathway of adenosine triphosphate (ATP) in crab meat at high temperature, but affected the degradation of related compounds. The content of adenine (Ad) in the ginger addition group was highest, 1.95 mg/100 g. The content of IMP in the perilla addition group was highest, 72.52 mg/100 g, contributing to the distinctive umami taste. In the scallion addition group, which had the weakest bitter taste, the contents of hypoxanthine riboside (HxR) and hypoxanthine (Hx) were lowest, 2.12 and 3.69 mg/100 g, respectively. The findings of this study may provide a technical and theoretical basis for the development of high-quality pre-prepared Ovalipes punctatus products.

In order to explore the changes in flavor nucleotide-related compounds in low-salt pickled potherb mustard during storage and transportation, a high-performance liquid chromatography (HPLC) method was established to analyze the changes in the contents of flavor nucleotide-associated substances in low-salt pickled potherb mustard during storage at (25 ± 5) ℃ (J-25), (4 ± 1) ℃ (J-4), and (25 ± 5) ℃ after sterilization (M-25) or (4 ± 1) ℃ after sterilization (M-4) were analyzed. Moreover, the changes in sensory quality were monitored. The results showed that 12 compounds related to flavor nucleotides were effectively separated within 33 min. Both sterilization and cold storage inhibited the deterioration of sensory quality and flavor nucleotide-associated substances, and their combination was more effective than either alone. The contents of adenosine triphosphate (ATP) and inosine monophosphate (IMP) in group M-4 were 29.7% and 66.4% of the initial values after 60 days, respectively, and the sensory quality was still acceptable. The total amount of ATP-related compounds in pickled potherb mustard stored at (25 ± 5) ℃ increased first and then decreased rapidly, and the sensory acceptance period of group J-25 was only 9 days. Both sterilization and cold storage effectively inhibited the changes of flavor nucleotides including adenosine monophosphate (AMP), guanosine monophosphate (GMP), cytidine monophosphate (CMP), uridine monophosphate (UMP) in pickled potherb mustard, and the total amount of these four flavor nucleotides ingroup M-4 was as high as 4.30 mg/100 g at the end of storage. Microbial metabolism in pickled potherb mustard and high temperatures accelerated the deterioration of flavor nucleotide-related compounds during storage, while sterilization and cold storage were beneficial to the maintenance of flavor nucleotide-associated compounds. The results of this study provide theoretical support for the processing and storage of low-salt pickled potherb mustard.

In order to investigate the effects of different thawing methods on the eating quality of frozen salted crab and further to select the best thawing method, this study compared and analyzed the thawing curves using five thawing methods including low temperature thawing, room temperature thawing, running water thawing, ultrasonic thawing and pulsed magnetic field assisted thawing, and tested the quality attributes of the thawed samples by sensory evaluation and electronic tongue. Besides, the contents of proteins and their degradation products as well as flavor nucleotides were measured. The results showed that ultrasonic and pulsed magnetic field assisted thawing were the most time-saving (10.4 and 26.2 min, respectively), and low temperature thawing was the most time-consuming (312.6 min). The sensory scores for color, texture and odor of crab meat thawed by pulsed magnetic field were the highest, and the sensory score for taste of crab meat thawed by ultrasonic was the highest. The results of electronic tongue showed that the quality of salted crab meat treated by low temperature thawing, pulsed magnetic field assisted thawing and ultrasonic thawing was closer to each other, but significantly different from that of salted crab meat treated by running water thawing and room temperature thawing. The moisture content of salted crab meat thawed by ultrasound was the highest (84.37%), while the proteolysis index of salted crab meat thawed by pulsed magnetic field was the lowest (13.83%), and salted crab meat thawed by flowing water had the lowest moisture content (77.36%) and the highest proteolysis index (16.64%). The total free amino acid content of low-temperature thawed salted crab meat was the highest (2885.78 mg/100 g). The contents of glutamate, glycine and alanine in salted crab meat thawed by pulsed magnetic field and ultrasonic were similar (97.50 vs 92.30 mg/100 g, 665.80 vs 642.40 mg/100 g, and 487.20 vs 490.50 mg/100 g, respectively, which were significantly higher than those of salted crab thawed by the other three methods. The different thawing methods had significant effects on flavor nucleotides in salted crab meat. Higher contents of flavor nucleotides were detected in salted crab meat thawed by ultrasound and pulsed magnetic field, with the highest equivalent umami concentration (EUC) being found in pulsed magnetic field thawed crab meat (44.38 g/100 g). Therefore, pulsed magnetic field thawing was the most suitable thawing method for frozen salted crab.