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<jats:sec><jats:title>Abstract</jats:title><jats:p>Soy protein concentrates (SPCs) are common food ingredients. They typically contain 65% (w/w) protein and ∼30% (w/w) carbohydrate. SPCs can be obtained with various protein precipitation conditions. A systematic study of the impact of these different protein precipitation protocols on the SPC protein composition and physical properties is still lacking. Here, SPCs were prepared via three different protocols, that is, isoelectric (pH 3.5–5.5), aqueous ethanol (50%–70% [v/v]), and Ca<jats:sup>2+</jats:sup> ion (5–50 mM) based precipitations, and analyzed for (protein) composition, protein thermal properties, dispersibility, and water‐holding capacity. SPCs precipitated at pH 5.5 or by adding 15 mM Ca<jats:sup>2+</jats:sup> ions had a lower 7S/11S globulin ratio (∼0.40) than that (∼0.50) of all other SPC samples. Protein in SPCs obtained by isoelectric precipitation denatured at a significantly higher temperature than those in ethanol‐ or Ca<jats:sup>2+</jats:sup>‐precipitated SPCs. Precipitation with 50%–60% (v/v) ethanol resulted in pronounced denaturation of 2S albumin and 7S globulin fractions in SPCs. Additionally, increasing the precipitation pH from 3.5 to 5.5 and increasing the Ca<jats:sup>2+</jats:sup> ion concentration from 15 to 50 mM caused a strong decrease of both the dispersibility of the protein in SPC and its water‐holding capacity at pH 7.0. In conclusion, this study demonstrates that the SPC production process can be directed to obtain ingredients with versatile protein physicochemical properties toward potential food applications.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study demonstrates that applying different protein precipitation protocols allows obtaining SPCs that vary widely in (protein) composition and physical properties (such as protein dispersibility and water‐holding capacity). These varying traits can greatly influence the suitability of SPCs as functional ingredients for specific applications, such as the production of food foams, emulsions, gels, and plant‐based meat alternatives. The generated knowledge may allow targeted production of SPCs for specific applications.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>In this study, a novel preparation method of theaflavin (TF) has been established. Our findings indicated that the formation of TF was significantly enhanced by using an ice bath (2–3°C). Additionally, increasing the ratio of (−)‐epigallocatechin (EGC) under the ice bath could further improve its yield. This approach prevented the appearance of a dark solution within 3 h, effectively protecting TF from oxidation. Our study on the generation mechanism of TF suggested that EGC‐quinone I (EGC‐Q‐I) with two carbanions could potentially serve as one of synthons based on the retrosynthetic analysis of the bicyclo[3.2.1]octane‐type intermediate. Subsequently, quantum mechanical calculations further supported this hypothesis.</jats:p><jats:p><jats:bold>Practical Application</jats:bold>: In this study, we have developed a novel method for the synthesis of theaflavin (TF), demonstrating that the use of ice bath significantly enhanced its yield. Increasing the ratio of (−)‐epigallocatechin (EGC) under the ice bath further improved TF yields and prevented darkening of the solution for at least 3 h, thereby protecting TF from oxidation. Our study suggested that EGC‐quinone I is a potential synthon based on the retrosynthetic analysis of the bicyclo[3.2.1]octane‐type intermediate (BOI). This hypothesis is supported by QM calculations.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The folk proverb “the older, the better” is usually used to describe the quality of <jats:italic>Citrus grandis</jats:italic> “Tomentosa” (CGT) in China. In this study, CGT aged for 6‐, 12‐, 16‐, and 19‐years were collected for the investigation of infusion color, main bioactive components, antioxidant activity, metabolic composition, and pathway. The results found that infusion color, the total phenolic and flavonoid, and antioxidant activity of CGT were obviously changed by aging process. Through untargeted metabolomics, 55 critical metabolites were identified to in discrimination of CGT with different storage ages, mainly including phenylpropanoids, lipids, and organic oxygen compounds. Twenty compounds that showed good linear relationships with storage ages could be used for year prediction of CGT. Kyoto encyclopedia of genes and genomes enrichment pathway analysis uncovered important metabolic pathways related to the accumulation of naringin, kaempferol, and choline as well as the degradation of benzenoids, thus supporting that aged CGT might be more beneficial to health. Correlation analysis provided that some key metabolites with bitter taste and biological activity were involved in the darkening and reddening of CGT infusion during aging, and total phenolic and flavonoid were more strongly associated with the antioxidant activity of CGT. This study systematically revealed the quality changes and key metabolic pathways during CGT aging at first time.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study reveals the differences in quality attributes and metabolic profile between CGT with different storage ages, providing guidance for consumers' consumption, and also providing more scientific basis for the quality evaluation and improvement of CGT.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>To investigate the effect of hawthorn polyphenols on the physicochemical properties and digestibility of corn starch, different proportions (1%, 2%, 3%, and 4% [w/w]) of hawthorn polyphenol extracts (HPEs) were mixed with corn starch, and their physicochemical properties and digestive properties were characterized by X‐ray diffraction, Fourier transform infrared spectroscopy, Rapid Visco Analysis, differential scanning calorimetry, and in vitro/in vivo analysis. Results indicated that small V‐type crystal starch tended to be formed in the samples, and the addition of HPEs reduced the viscosity, prolonged the gelatinization temperature of corn starch, and increased the proportion of slowly digestible starch and resistant starch of the corn starch, which accounted for 36.32% ± 1.05% and 33.32% ± 4.07%, respectively. Compared with the raw corn starch, the postprandial blood glucose of mice that were administered the hawthorn polyphenols decreased significantly: the blood glucose peak (30 min) decreased from 14.30 ± 1.52 to 11.77 ± 1.21 mmol/L. Our study might provide some basic theoretical support for the application of hawthorn polyphenols in healthy starchy food processing.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Pomegranate juice was treated by isochoric freezing (−15°C/130 MPa) for 24 h and then stored under three different conditions for up to 4 weeks: 4°C/0.1 MPa, 24°C/0.1 MPa, and −10°C/100 MPa. The juice microbiological stability and quality were compared to those using heat treatment at 95°C for 15 s followed by cold storage at 4°C. Heat‐treated and isochoric frozen (IF) pomegranate juice stored under isochoric conditions showed no spoilage microorganisms after 4 weeks of storage. Also, IF juice stored at 4 or 24°C for 4 weeks had lower microbial loads than those in fresh pomegranate juice. IF juice stored under isochoric conditions showed greater color stability, antioxidant capacity, and nutrient retention (anthocyanins, ascorbic acid, and total phenolic compounds) than heat‐treated juices stored at 4°C. IF juice stored at 4°C also showed greater anthocyanin and ascorbic acid contents compared with heat‐treated juice.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Isochoric freezing storage at −10°C can be used to preserve the quality properties of fresh pomegranate juice. Isochoric freezing at −15°C for 24 h can also be used as a pretreatment to extend the shelf life of refrigerated pomegranate juice since the applied pressures reached total inactivation levels of spoilage microorganisms.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>During the early months of life, infant formula plays a crucial role as a primary source of both food and essential nutrients for infants, serving as a replacement for or supplement to breast milk. However, nonessential metals in infant formulas are a concern because infants are highly vulnerable to chemical exposure. The aim of this study was to investigate infant exposure to nonessential metals in infant formula products in Taiwan and assess the associated health risks. In this study, concentrations of arsenic (As), barium (Ba), cadmium (Cd), manganese (Mn), lead (Pb), and vanadium (V) in 45 formula products for 0–1‐year‐old infants were determined by inductively coupled plasma mass spectrometry. The mean As, Ba, Cd, Mn, Pb, and V concentrations were 6.42, 280, 3.72, 1425, 20.4, and 21.9 µg/kg, respectively. According to our probabilistic simulation of the estimated daily intake of metals, the proportion of hazard quotients exceeding one was 7.69% for As and 3.29% for Mn, and that of hazard index (HI) values exceeding 1 was &gt;17% for metals. Arsenic had the largest HI contribution (46.9%), followed by Mn (22.3%) and Pb (12.7%). The nonessential metals content in infant formula raises potential noncarcinogenic health concerns for infants in Taiwan. Therefore, regulations for nonessential metals must be imposed on related food products in Taiwan, with a particular focus on As and Mn.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Consumer concern about intake of added sugars has increased commercial demand for sugar‐reduced chocolates. However, substitution with high‐potency sweeteners is not possible as sugar serves as an important bulking agent. Here, we investigated replacement of sucrose in chocolate compound with oat or rice flours, with starch granules smaller than 10 µm, focusing on texture, sweetness, and acceptability. In Study 1, six chocolates were made: a control with 54% sucrose, four sucrose‐reduced versions (reductions of 25% or 50%, using either oat or sweet rice flour), and one 54% sucrose chocolate with reduced refining time. These chocolates were compared in a Difference from Control (DFC) test in a within‐subject design, with and without nose clips. Particle size distribution, yield stress, and plastic viscosity were measured. Chocolates with 25% sucrose reduction by either sweet rice or oat flour (or reduced refining time) were not significantly different from the blind control (<jats:italic>p</jats:italic> &gt; 0.05), regardless of nose clip use. In open‐ended comments, participants reported differences in rice‐flour‐containing chocolates were due to a chalkier texture, while oat‐flour‐containing chocolates were described as smoother, softer, and creamier. DFC scores from the chocolates were positively correlated with plastic viscosity and negatively correlated with yield stress. In Study 2, 25% reduced sugar chocolates made with rice flour were liked significantly less than control, but the oat flour sample did not differ from control. Collectively, these results suggest up to 25% of sucrose in chocolate can be replaced with oat flour without negatively affecting texture or consumer acceptance.</jats:p>

<jats:title>Abstract</jats:title><jats:p>Sea cucumber intestines are considered a valuable resource in the sea cucumber processing industry due to their balanced amino acid composition. Studies have reported that peptides rich in glutamate and branched‐chain amino acids have anti‐fatigue properties. However, the function of the sea cucumber intestine in reducing exercise‐induced fatigue remains unclear. In this study, we enzymatically hydrolyzed low molecular weight peptides from sea cucumber intestines (SCIP) and administered SCIP orally to mice to examine its effects on exercise‐induced fatigue using swimming and pole‐climbing exhaustion experiments. The results revealed that supplementation with SCIP significantly prolonged the exhaustion time of swimming in mice, decreased blood lactate and urea nitrogen levels, and increased liver and muscle glycogen levels following a weight‐loaded swimming test. Immunofluorescence analysis indicated a notable increase the proportion of slow‐twitch muscle fiber and a significant decrease the proportion of fast‐twitch muscle fiber following SCIP supplementation. Furthermore, SCIP upregulated mRNA expression levels of Ca<jats:sup>2+</jats:sup>/Calcineurin upstream and downstream regulators, thereby contributing to the promotion of skeletal muscle fiber type conversion. This study presents the initial evidence establishing SCIP as a potential enhancer of skeletal muscle fatigue resistance, consequently providing a theoretical foundation for the valuable utilization of sea cucumber intestines.</jats:p>

<jats:title>Abstract</jats:title><jats:p>Wheat bran has numerous health benefits, but its poor processing and sensory properties limit its application in the staple food industry. Fermentation by <jats:italic>S. cerevisiae</jats:italic> changes the performance of wheat bran. However, high levels of ferulic acid (FA) inhibit <jats:italic>S. cerevisiae</jats:italic>. The effects of solid‐state fermentation of <jats:italic>S. cerevisiae</jats:italic> with high resistance to FA on the physicochemical properties of wheat bran and the quality of bran‐rich Chinese steamed bread (CSB) were investigated. The results showed that the growth of <jats:italic>S. cerevisiae</jats:italic> was inhibited by FA in a dose‐dependent manner. Short‐term adaptation strategies efficiently improved the tolerance of <jats:italic>S. cerevisiae</jats:italic> to FA stress. Compared with the parental strain (PS), fermentation of the short‐term adapted strains (adapted strains) significantly increased the FA, total phenol, and soluble dietary fiber content in wheat bran. Wheat bran fermented by the adapted strains had a higher antioxidant capacity than wheat bran fermented by PS. In addition, compared with the PS, the wheat bran fermented by the adapted strains can decrease the hardness, improve the specific volume, and the quality of CSB. Thus, solid‐state fermentation of the adapted strain is a potentially effective method to improve the nutritional and physicochemical properties of wheat bran as a cereal food ingredient.</jats:p>

<jats:sec><jats:label /><jats:p>This study aimed to investigate the influence of the moisture content of dehulled sesame seeds on the aroma formation and harmful substances in sesame paste (SP). The SP samples were made of dehulled sesame seeds with moisture contents of 5%, 10%, 15%, 20%, and 25% and denoted as <jats:italic>T</jats:italic>5, <jats:italic>T</jats:italic>10, <jats:italic>T</jats:italic>15, <jats:italic>T</jats:italic>20, and <jats:italic>T</jats:italic>25, respectively. The results revealed that adjusting the moisture content had a significant impact on aroma compounds, color intensity, and sensory properties. SP pre‐adjusted to a moisture content of 10% exhibited the smallest <jats:italic>L*</jats:italic> value and the highest browning strength. Using gas chromatography–olfactometry–mass spectrometry analysis, the researchers identified 38 aroma‐active compounds in the SP, with pyrazines being the most abundant, contributing to roasted sesame and nutty aromas. Additionally, the presence of pyrrole and furan derivatives led to enhanced caramel and almond aromas, positively influencing the overall sensory properties. <jats:italic>T</jats:italic>10 demonstrated the highest levels of roasted sesame and nutty odors. Furthermore, the regulation of moisture content also affected the formation of harmful compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons (PAHs). Notably, the sample made of the sesame seeds with 10% and 15% moisture content exhibited the lowest total PAHs content (18.21–28.91 ng/g) and PAH4 content (non‐detectable‐0.15 ng/g). The carcinogen benzo[a]pyrene was not detected in any of the samples, ensuring a safer product. The pre‐adjustment of moisture content in SP appears to be a promising approach to improve both its flavor and safety qualities.</jats:p></jats:sec>