In this study, the ultra-high pressure extraction (UHPE) conditions for obtaining the maximum flavonoid yield from Xinjiang jujube (Ziziphus jujuba Mill.) leaves (XJL) were optimized by response surface methodology (RSM). Box–Behnken design (BBD) was applied to evaluate the effects of four variables (extraction temperature, pressure, time and liquid-to-solid ratio) on flavonoid yield. The results showed that the optimal flavonoid yield (25.45 ± 0.21 mg/g) was derived at 50.0 °C, 342.39 MPa, 11.56 min, and a liquid-to-solid ratio of 43.95 mL/g. Eight compounds were tentatively identified and quantified as kaempferol and quercetin glycosides with UPLC-ESI-MS. Compared to ultrasound-assisted extraction (UAE), UHPE can obtain higher concentrations of total flavonoids and stronger DPPH and ABTS radical-scavenging activities in a much shorter time. Therefore, UHPE is an alternative to UAE for obtaining flavonoids from XJL, which may be an optional method for large-scale industrial flavonoid extraction from XJL.

Msalais wine (MW) is a popular traditional wine with the cultural characteristics of a specific Chinese ethnic group. In this study, phenolic profiles and antioxidant characteristics were identified using chromatographic analysis. A total of thirty-eight compounds, including eight furans, eleven phenolic acids, fourteen flavonoids, and five others, were identified via LC-MS/QTOF. It was found that catechin is the most abundant phenolic compound in MW, followed by epicatechin, gallic acid, caffeic acid, rutin, and p-coumaric acid. Winemaking had a significant influence on the levels of phenols and antioxidant activity. Condensed juice (CJ) displayed the highest phenol and antioxidant activity levels, while the levels were significantly decreased during the fermentation process and gradually stabilized thereafter during the aging process. A correlation analysis between the polyphenols in Msalais and their antioxidant capacity was performed to determine which molecules contributed more to the antioxidant capacity in a complex mixture of polyphenols. All of the phenolic compounds, except ferulic acid, showed good correlation with DPPH, ABTS, and CUPRAC. Among them, resveratrol had the strongest antioxidant capacity, although its concentration was very low. Catechin also had a strong antioxidant capacity, which was positively correlated with its concentration. This indicates that the antioxidant activity of Msalais is related to the number, type, and structure of polyphenols.

Introduction: Fermented apple juice demonstrates significant potential as a functional beverage with health-promoting benefits; however, optimizing its sensory quality remains challenging. This study investigated the effects of fermentation using single and mixed lactic acid bacteria (LAB) strains on the quality of ‘Red Fuji’ apple juice (AJ) from Aksu, Xinjiang. Methods: Flavor characteristics were assessed using electronic nose, electronic tongue, and HS-SPME/GC–MS, and underlying mechanisms were investigated via non-targeted metabolomics. Results: The results revealed that ‘Red Fuji’ AJ is an excellent fermentation substrate, with post-fermentation total colony counts consistently exceeding 8.5 log CFU/mL. Mixed fermentation outperformed single fermentation. At the L. helveticus and L. plantarum ratio of 1:2, yielding higher viable cell counts (>9.26 log CFU/mL), superior overall sensory acceptance ( p < 0.05), and a more complex and pleasant flavor profile characterized by increased levels of esters, aldehydes, and alcohols, along with significantly reduced bitterness (65.3%) and astringency (74.1%). Metabolomic analysis identified key differential metabolites and metabolic pathways (amino acid metabolism, tricarboxylic acid cycle, and flavonoid biosynthesis), providing a theoretical basis for the flavor enhancement mechanism. Discussion: This study demonstrates that specific mixed LAB fermentation can effectively address common sensory acceptance issues in fermented fruit juices by simultaneously enhancing probioticviability, enriching flavor complexity, and reducing undesirable tastes.

This study examined the impact of various treatments on the storage quality of sugar-cored ‘Fuji’ apples, with the objective of establishing a theoretical foundation for extending the retention period of these apples and augmenting their commercial worth. This experiment utilized three distinct treatments for sugar-cored ‘Fuji’ apples, with the combination of 1-methylcyclopropene and polyethylene self-sealing bag treatment (1-M+PE) demonstrating the most effective prolongation of the storage duration for the sugar-cored apples. The 1-M+PE treatment significantly mitigated the reduction of sugar-cored in ‘Fuji’ apples and extended the onset of cellular rupture, postponing the loss of firmness and preserving the concentrations of sorbitol and sucrose throughout the storage duration. The 1-M+PE treatment effectively prolonged the storage duration of sugar-cored apples in cold storage. ‘Fuji’ apples subjected to 1-M+PE treatment were stored in cold storage for 120 days. The sugar-cored apple rate was 38.9%. The firmness was 14.8% greater than that of the control group. The soluble solid concentration in the sugar-cored part was 3.83% higher than that of the control group. The reducing sugar content in the sugar-cored part was 16.2% higher than that of the control group, and the titratable acid content in the sugar-cored part was 1.86 times greater than that of the control group. The correlation study of the indicators during the storage period revealed a robust association between the rate of sugar-cored apple and the content of sorbitol, potassium, phosphorus, and calcium. Experimental findings demonstrate that the concurrent application of 1-M+PE significantly inhibits the disappearance of sugar-cored.

This work optimized the formulation of the traditional Kyrgyz layered pastry Katima to lower its high butter-derived lipid content. High-gluten flour served as the base raw material, with butter, yeast, salt, egg liquid, and raisins as auxiliary ingredients. Single-factor trials combined with Box–Behnken response surface methodology (RSM) were carried out, with overall sensory score as the primary evaluation index to screen critical formulation variables: butter, yeast, and salt exerted distinct linear and interactive effects on product acceptability. The validated optimal formula contained 12.67 g butter, 0.78 g instant active dry yeast, and 0.56 g edible salt per 100 g flour, yielding a mean sensory score of 95.03 and a 37.21% fat reduction relative to full-fat traditional Katima. Significant intergroup differences (p < 0.05) were observed in texture, surface color, and physicochemical profiles. Reduced-fat Katima exhibited elevated moisture, hardness, and chewiness, alongside markedly lower fat, peroxide and acid values, reflecting enhanced lipid oxidative stability. This study provides standardized technical parameters and a feasible upgrading strategy for industrialized production of healthy Xinjiang ethnic cereal pastries.