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Angiotensin-I-converting enzyme (ACE) inhibitors are used extensively to control hypertension. In this study, a computer-assisted experimental approach was used to screen ACE-inhibiting peptides from X. sorbifolum seed meal (XSM). The process conditions for XSM hydrolysis were optimized through the orthogonal experimental method combined with a database. The optimal conditions for ACE inhibition included an alkaline protease dose of 5%, 45 °C, 15 min and pH 9.5. The hydrolysate was analyzed by LC-MS/MS, and 10 optimal peptides were screened. Molecular docking results revealed four peptides (GGLPGFDPA, IMAVLAIVL, ETYFIVR, and INPILLPK) with ACE inhibitory potential. At 0.1 mg/mL, the synthetic peptides GGLPGFDPA, ETYFIVR, and INPILLPK provided ACE inhibition rates of 24.89%, 67.02%, and 4.19%, respectively. GGLPGFDPA and ETYFIVR maintained high inhibitory activities during in vitro digestions. Therefore, the XSM protein may be a suitable material for preparing ACE inhibitory peptides, and computer-assisted experimental screening is an effective, accurate and promising method for discovering new active peptides. [ABSTRACT FROM AUTHOR]

For the first time, the volatiles of three varieties of fresh and roasted Torreya yunnanensis nuts were investigated by solid‐phase microextraction‐gas chromatography‐mass spectrometry. The results indicated that roasting had the greatest effect on the volatiles of millet capsules. Fresh nuts had many terpenes, esters, and aldehydes, while roasting led to the formation of pyrazines and furans. In subsequent work, short‐term low temperature and small sample area exposed to high temperature had a large effect on the increase in some volatiles and was characterized by a green flavor, such as α‐pinene, while ultrahigh‐temperature (200 and 230°C) resulted in a decrease in the total volatiles with the generation of unpleasant flavors. Finally, the combination of 170°C for 40 min and slight crushing was found to be the best roasting conditions for samples by means of GC‐MS and two‐dimensional gas chromatography and time‐of‐flight mass spectrometry (GC × GC/TOF‐MS). Practical applications: Torreya yunnanensis and its nuts have broad development prospects because of their wide use and rich nutrition. However, inappropriate processing and lack of attention to natural materials such as nuts and wood leads to their poor usage. In addition, volatile compounds make a major contribution to the nut aroma, which is an important indicator of their sensory quality. However, no one has applied roasting technology to Torreya yunnanensis nuts or studied the volatile compounds of the roasted nuts. This study revealed the changes in the composition and content of volatile compounds in Torreya yunnanensis nuts before and after roasting, and the influence of different process points, suggesting that they are key contributors to the development of the related products. [ABSTRACT FROM AUTHOR]

[Display omitted] • The effect of UHT on SBP was detected for the first time. • Both volatile and nonvolatile components were significantly affected by UHT. • The potential aroma components and their generation pathways were investigated. • 140 °C for 2 s and 4 s should be considered as key technical points. The effects of ultrahigh-temperature sterilization (UHT) on the volatile components and chemical composition of sea buckthorn pulp (SBP) were evaluated firstly. UHT had significant effects on the volatiles of SBP (mainly occurring at 140 °C for 2 s and 4 s), in which 140 °C for 2 s resulted in a decrease of 3.48% and 14.60% in total volatiles and esters, and an increase of 6.73% in alcohols, while alcohols contents sharply decreased by 6.90% at 140 °C for 4 s. Moreover, 140 °C for 2 s and 4 s decreased the amino acid content by 35.39% and 29.75%, respectively, while UHT significantly promoted the increase of fatty acids, but only a small increase at 140 °C for 4 s. The speculation is that a large number of volatiles were formed during the 140 °C for 2 s and 4 s, mainly from amino acid reactions and lipid oxidation. [ABSTRACT FROM AUTHOR]

This study explored the effects of varying fermentation durations on the flavor profiles of fermented soybean protein hydrolysates using Limosilactobacillus fermentum and Pichia fermentans and investigated the correlation between flavor-active compounds and sensory attributes. Fermentation significantly enhanced umami and saltiness while reducing bitterness. As fermentation progressed, large peptides degraded, releasing free amino acids (FAAs) that increased umami and sweetness, along with a rise in proportion of potential umami peptides. Organic acid analysis revealed lactic, acetic, and malic acids, as major contributors to sourness and sweetness. Among 125 volatile flavor compounds (VFCs), 24 key VFCs enhanced flavor quality and reduced beany odors. Notably，fermentation for 24–30 h produced the most balanced flavor profiles. Partial least squares regression (PLSR) analyses revealed strong associations between small peptides, FAAs, VFCs, and sensory attributes, identified 4 FAAs and 8 VFCs as key contributors to flavor differentiation, providing insights into improving soybean-based product flavor quality. • Co-fermentation significantly enhanced umami and decreased bitterness in FSPH. • Fermentation released umami/sweet amino acids and increased umami peptide proportion. • 24 key VFCs were identified, giving FSPH a desirable aroma and reducing off-notes. • Fermentation for 24–30 h produced the balanced and desirable flavor profile for FSPH. • PLSR analysis confirmed 4 FAAs and 8 VFCs as key distinct factors in FSPH flavor. [ABSTRACT FROM AUTHOR]

• Baking intervention affected the molecular structure of flavonoids and gliadin. • The content of bamboo leaf flavonoids was reduced in baking process. • The disulfide bonds in some gliadin to be reduced to sulfhydryl. • Flavonoids bind to gliadin through hydrogen bonding and hydrophobic interaction. With the growing interest in formulating nutritionally fortified baked products with added flavonoid-rich ingredients for health benefits, interactions between these ingredient classes have become critical, as they may affect product quality. In this study, the interaction behaviours that are caused by baking intervention between bamboo leaf flavonoids and gliadin were investigated. The flavonoids and gliadin were profiled via Fourier transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR) and high-performance liquid chromatography coupled with diode array detection and electrospray ionization hybrid ion trap and time-of-flight mass spectrometry (HPLC-DAD-ESI/IT-TOF-MS/MSn) to obtain molecular structural, qualitative and quantitative information. The content of flavonoids was reduced, the number of −OH groups of the flavonoids was decreased and the chemical shift of phenolic −OH was changed in the baking process. Gliadin exhibited structural changes upon sulfhydryl exposure and α-helix reduction in the baking process. Molecular docking was further performed to explore the binding mechanism in the complex of bamboo leaf flavonoids and gliadin, and the results demonstrated that hydrogen bonding and hydrophobic interaction were the main binding types. This study identified the mechanism of interaction between bamboo leaf flavonoids and gliadin in the baking process, thereby providing data support for the application of bamboo leaf flavonoids in the baking industry. [ABSTRACT FROM AUTHOR]