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A total of 43 compounds, including phenolic acids, flavonoids, lignans, and diterpene, were identified and characterized using UPLC‐ESI‐Q‐TOF‐MS coupled with UNIFI software. The identified flavonoids were mostly isomers of luteolin, apigenin, and quercetin, which were elucidated and distinguished for the first time in pepper cultivars. The use of multivariate data analytics for sample discrimination revealed that luteolin derivatives played the most important role in differentiating pepper cultivars. The content of phenolic acids and flavonoids in immature green peppers was generally higher than that of mature red peppers. The pepper extracts possessed significant antioxidant activities, and the antioxidant activities correlated well with phenolic contents and their molecular structure. In conclusion, the findings expand our understanding of the phytochemical components of the Chinese pepper genotype at two maturity stages. Moreover, a UPLC‐ESI‐Q‐TOF‐MS in negative ionization mode rapid methods for characterization and isomers differentiation was described. [ABSTRACT FROM AUTHOR]

[Display omitted] • SEW improved the texture properties of steamed bread. • SEW is utilised as a sustainable ingredient in steamed bread formulations. • Micromorphology showed a compact and smooth structure after adding SEW. • Enrichment of steamed bread with 15% SEW shows significant acceptability. Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose–lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, ζ-potential, particle size, rheology, viscosity, and interfacial tension. The results showed that extending the time of sonication considerably reduced particle size and interfacial tensions in emulsions. Additionally, increasing the sonication period reduced the viscosity and increased the elasticity of EWP emulsions. Moreover, results indicated sunflower oil had better emulsion stability than all oils. Ultrasound improved the microstructural of EWP emulsions. The droplet sizes of emulsions increased after heat treatment. Meanwhile, after 4 min of sonication, emulsions produced showed better stability against ionic strengths. The results confirmed that HIUS showed promising stabilized EWPs emulsions with different oils. • The results confirm the use of HIUS to improve the properties of EWP emulsions. • Sunflower oil had better emulsion stability among the three types of oil. • HIUS decreased particle size, zeta potential, surface tension, and creaming index. • HIUS increased emulsion rheology and decreased emulsion viscosity of EWP. • Decreased particle size gives a more uniform microstructure of emulsion. [ABSTRACT FROM AUTHOR]

In this review, we systematically analyze the unique functional properties and enhanced stability of protein fibrils, attributes that stem directly from their distinctive structural features: a significant aspect ratio, high stiffness, and hydrophobicity. These characteristics not only contribute to the improvement of food texture and stability but also extend the shelf life of food products. Consequently, protein fibrils emerge as an ideal choice for various applications within the food industry. This review delves into the mechanisms of protein fibril self-assembly, their origins, conditions leading to fibrillation, and methods for their characterization. It also explores the technical and functional attributes of protein fibrillation, highlighting its practical applications. Significantly, the deployment of protein fibrils in the industry, corroborated by existing scientific inquiries, encompasses a broad spectrum of fields, including biomimetic food products, sensory and biosorption techniques, biofilms and packaging materials, carriers of nutrient and active ingredients. A focal point of this review lies in the integrative application of protein fibrils with other substances aimed at bolstering their efficacy as material carriers. The exploration into composite delivery systems (such as nanoparticles, microcapsules, and microgels), illustrates the potential to ameliorate the bioavailability of nutritional elements and enable precision in release dynamics. This review summarized the latest applications of protein fibrils, highlighting their high-quality utilization and the advancements in harnessing their properties for innovative solutions in food science and technology. [Display omitted] • The self-assembly, origin and fibrillation conditions of protein fibrils were discussed. • The potential application of protein fibrils in the food industry was emphasized. • The synergistic use of protein fibrils as carrier materials was highlighted. • Reviewed protein fibrils' role in transporting nutrients and actives. [ABSTRACT FROM AUTHOR]