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The effects of ultrasound (US), ultrahigh pressure (UP), cold plasma (CP), and high pressure and pulsed electric fields (PEF) pretreatments were evaluated for drying characteristics, bioactive components, and pectin properties of jujube slices during microwave coupled with pulsed vacuum drying (MPVD). US, CP, and PEF reduced drying time by 18.75%, while UP reduced it by 6.25%. Samples treated with US and PEF showed improved color and rehydration (345.11%, 319.24%), with SEM revealing larger pores post‐pretreatment. PEF‐treated jujube had highest phenol (16.95 mg GAE/g DW) and water‐soluble pectin(WSP) (43.71 mg/g AIR), correlating positively with rehydration (r = 0.67). CP had highest flavonoid content (17.01 mg RE/g DW) and US showed highest antioxidant activity (DPPH 80.57%, ABTS 89.65%). Chelate‐soluble pectin (CSP) Sodium carbonate‐soluble pectin (NSP) was positively correlated with hardness (r = 0.71, 0.69). These findings suggest pretreatments improve drying efficiency, nutrient retention, and pectin functionality in jujube products. Practical Applications: Drying for jujube (Ziziphus jujuba Mill.) is the most common method of processing and ensure the sale. Three kinds of non‐thermal processing pretreatment method (ultrasound, ultrahigh pressure, and cold plasma) combined with novel drying method, microwave coupled pulsed vacuum drying (MPVD) was studied in the application on the dehydration of jujube slice in this paper. The drying characteristics and pectin properties of winter jujube were analyzed and treated by MPVD compared with freeze drying and hot air drying, for both technological research and processing practice. The drying kinetics, bioactive compounds, antioxidant capacity, sensory attributes, and pectin properties were also used as descriptors in order to promising dehydration method for obtaining high value‐added jujube products. Moreover, the relationship between the cell wall pectin and the phenols, hardness and crispness were analyzed, which give a new insight to study the changing scheme in the nutrients and the texture during the dehydration for fruits and vegetables. [ABSTRACT FROM AUTHOR]

Food allergy (FA) is a major food safety problem that has plagued human health for a long time because of its multiple causes and complex and comprehensive allergy mechanism. Active polysaccharides have attracted extensive attention in the fields of food, medicine and biology because of their wide sources and biological activities such as immune regulation, anti-cancer and anti-tumor. Taking the action mechanism of food allergy as the starting point, this paper summarized the research on the correlation between food allergy and active polysaccharide, and analyzed the action pathway of active polysaccharide in regulating food allergy, in order to provide reference for the development of hypoal- lergenic food, medicine and feed. [ABSTRACT FROM AUTHOR]

Lipid rafts were reported to play important roles in elaidic acid-induced apoptosis in human umbilical vein endothelial cells (HUVECs). Linolelaidic acid induced cell injury more seriously than elaidic acid. However, whether lipid rafts may play the same roles for linolelaidic acid- and elaidic acid-induced cell injury was unknown. Therefore, the aim of this study was to compare the effect of lipid rafts on linolelaidic acid- and elaidic acid-induced apoptosis, cell cycle arrest and inflammation in HUVECs. The cell viability was significantly decreased, the number of apoptotic cells and cell population in G1 phase were significantly increased in elaidic acid- or linolelaidic acid-treated cells, compared to methyl-β-cyclodextrin + trans-fatty acids-treated cells. In addition, the expression levels of pro-apoptotic proteins (caspase-3, -8, Bax, p53) and inflammation factors (vascular cell adhesion molecule-1, intercellular adhesion molecule, E-selectin and nitro oxide) were significantly increased, and anti-apoptotic protein like Bcl-2 decreased significantly in linolelaidic acid-treated cells, which were stronger than those in elaidic acid-treated cells. In conclusion, linolelaidic acid induces a stronger lesion effect on HUVECs through lipid rafts compared to elaidic acid. Practical applications: Different processing method generated different trans fatty acids, such as industrial hydrogenation produced amount of trans 18:1, deep frying with temperature over 200°C generated both trans 18:1 and trans 18:2. Researches reported that trans fatty acids with different saturation had diverse effect on human health, especially cardiovascular disease. This paper found that 9 t12 t18:2 induced a stronger lesion effect on HUVECs compared with 9 t18:1 through lipid rafts, which indicated that we should pay attention to 9 t12 t18:2 produced from deep frying, and the deep frying temperature should be dropped to reduce the trans 18:2 level. Moreover, the involvement of lipid rafts in trans fatty acids induced apoptosis, cell cycle arrest and inflammation was demonstrated, which provided a scientific basis for the prevention and treatment of cardiovascular disease. Both linoelaidic acid and elaidic acid induced HUVECs apoptosis and increased expression of pro-apoptotic proteins. However, supplementation of TFAs to MβCD-treated cells increased the cell viability and significantly decreased the number of apoptotic cells. Moreover, linolelaidic acid induces a stronger lesion effect on HUVECs by lipid rafts mediation compared to elaidic acid. [ABSTRACT FROM AUTHOR]