In order to improve the quality of vacuum freeze-dried Lonicera edulis powder, five freeze-dried L. edulis powders were prepared using different cryoprotectants, namely, maltodextrin and its binary mixtures with sodium carboxymethyl cellulose, sodium alginate, gum arabic, and β-cyclodextrin. Based on the color, yield and anthocyanin content of freezedried L. edulis powder, the optimal addition levels of carboxymethyl sodium cellulose, sodium alginate, gum arabic and β-cyclodextrin were determined to be 2.5%, 1.5%, 2%, and 1%, respectively. The anthocyanin content of freeze-dried L. edulis powder with 2% gum arabic was the highest, (18.09 ± 0.98) mg/g, and it had the strongest ability to scavenge 2,2'-azinobis(3-ethylberizothiazoline-6-sulfonic acid) (ABTS) radical cation, (93.04 ± 0.30)%. Freeze-dried L. edulis powder with 1% β-cyclodextrin added had the highest contents of total polyphenols and total flavonoids. Compared with the single protective agent, L. edulis powders with the mixed protective agents showed a rounder and smoother spherical shape under a scanning electron microscope (SEM). The anthocyanins in L. edulis powder were more stable to gastric digestion than to intestinal digestion. As the in vitro digestion proceeded, the anthocyanin content showed a downward trend, and the retention rate of anthocyanins in L. edulis powder with the mixed protective agents was higher than that in L. edulis powder with malt alone. The retention rate of anthocyanins in the maltodextrin/sodium carboxymethylcellulose (D1) and maltodextrin/gum arabic (D3) groups was higher.

Raw and cooked berries and juice of Lonicera edulis were used as raw materials to prepare fruit wines in order to explore the effects of each of the three fermentation processes on the ethanol content, active ingredients, in vitro antioxidant activity and aroma components of L. edulis wine as a function of fermentation time. The results showed that the ethanol content of the three wines increased first and then became stable. At the end of fermentation, the contents ethanol, anthocyanins and total phenols in the wine made from cooked berries were the highest, (12.29 ± 0.08)%, (830.17 ± 8.65) mg/L, and (2.41 ± 0.03) g/L, and it showed the strongest capacity to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH), (14.25 ± 0.14) mmol/L, and superoxide anion (O₂^-), (8.93 ± 1.37) mmol/L. The highest falvonoid content of (470.50 ± 6.15) mg/L and strongest hydroxyl radical-scavenging capacity of (40.43 ± 3.33) mmol/L were observed for the wine made from fresh berries. Different fermentation processes showed great impacts on the aroma components of L. edulis wine. The main aroma components of the wines made from fresh and cooked berries were esters, with relative contents of esters of 60.23% and 85.31%, respectively. The relative contents of terpenes and esters as the major aroma components in the wine made from juice were 11.50% and 61.96%, respectively. After fermentation, the contents of alcohols and acids in cooked berries decreased, while the content of esters increased significantly, which changed the aroma structure of L. edulis wine, accelerated its ripening, and produced unique aromatic substances such as isoamyl laurate, ethyl myristic acid, and isoamyl caproate. Fermentation using cooked L. edulis berries as raw material is not only beneficial to improve the contents of functional components and antioxidant capacity in vitro, but also can enhance the comprehensive quality of the wine by endowing it with more intense aroma.

In order to improve the hard texture, poor chewiness and unstable quality of traditional beef jerky, the effect of of ultrasonic power on the quality and myofibrillar protein structure of beef jerky, prepared by ultrasonic-assisted marination at different ultrasonic powers (0, 150, 300, 450 and 600 W) and 30 kHz frequency for 30 min followed by natural fermentation for six days, was explored. The quality characteristics of marinated beef strips and beef jerky such as moisture content, water activity, pH, color, salt content and shear force were evaluated. Meanwhile, changes in the myofibrillar fragmentation index (MFI), surface hydrophobicity, carbonyl group content, and total sulfhydryl and active sulfhydryl group contents of myofibrillar proteins in fresh beef strips after ultrasonic treatment were investigated and sensory evaluation of beef jerky were carried out. Results showed that the pH, moisture content, water activity, salt content, L^* value and b^* value of beef jerky increased with the increase in ultrasonic power, while the shear force decreased. Ultrasonic treatment increase the a^* value, whereas the opposite effect was observed at excessively high ultrasonic power. With the increase in ultrasonic power, the MFI, surface hydrophobicity, active sulfhydryl group content and carbonyl group content of myofibrillar proteins increased, while the total sulfhydryl group content decreased (P < 0.05). Sensory evaluation showed that beef jerky with ultrasonic treatment at 300 W had the best overall acceptability. In summary, to maintain color stability and avoid excessive oxidation of protein and energy waste, an ultrasonic power of 300 W was determined as the optimal treatment condition, which could significantly improve the overall quality of beef jerky.