Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical field, holds significant potential for flavor enhancement. Kokumi peptides within yeast extracts were isolated through ultrafiltration and gel chromatography, followed by identification using liquid chromatography tandem mass spectrometry (LC-MS/MS). Two peptides, IQGFK and EDFFVR, were identified and synthesized using solid-phase methods based on molecular docking outcomes. Sensory evaluations and electronic tongue analyses conducted with chicken broth solutions revealed taste thresholds of 0.12 mmol L⁻¹ for IQGFK and 0.16 mmol L⁻¹ for EDFFVR, respectively, and both peptides exhibited kokumi properties. Additionally, through molecular dynamics simulations, the binding mechanisms between these peptides and the calcium-sensing receptor (CaSR) were explored. The findings indicated stable binding of both peptides to the receptor. IQGFK primarily interacted through electrostatic interactions, with key binding sites including Asp275, Asn102, Pro274, Trp70, Tyr218, and Ser147. EDFFVR mainly engaged via van der Waals energy and polar solvation free energy, with key binding sites being Asp275, Ile416, Pro274, Arg66, Ala298, and Tyr218. This suggests that both peptides can activate the CaSR, thereby inducing kokumi activity. This study provides a theoretical foundation and reference for the screening and identification of kokumi peptides, successfully uncovering two novel kokumi peptides derived from yeast extract.

Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to storage. Therefore, more and more processed jujube products are being studied. These processed products can extend the shelf-life of jujubes and attract widespread attention for their rich functional nutrients. This review summarized changes in nutrients of fresh jujube and processed products and the research progress of different preparation methods of jujubes. Meanwhile, the pharmacological effects of bioactive components in jujube-based products were concluded. Jujube and its processed products contain rich polysaccharides, vitamin C, and other functional nutrients, which are beneficial to humans. As the initial processing method for jujubes, vacuum freezing or microwave drying have become the most commonly used and efficient drying methods. Additionally, processed jujube products cannot be separated from the maximum retention of nutrients and innovation of flavor. Fermentation is the main deep-processing method with broad development potential. In the future, chemical components and toxicological evaluation need to be combined with research to bring consumers higher quality functional jujube products and ensure the sustainable development of the jujube industry.

Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive characteristics. Ulvan, a significant biopolymer with unique functional properties derived from marine green algae, has been extensively used in various sectors. However, there are fewer commercial applications of this sugar in the food packaging industry compared to many other algae-derived polysaccharides, such as alginates, carrageenan, and agar. This article aims to review the unparalleled chemical composition/structure and physiochemical properties of ulvan and the latest developments in ulvan-based edible films and coatings, thus highlighting their potential applications in the food packaging industry.

Two novel Kokumi peptides, identified from Agaricus bisporus via sensory and computer analyses, potentially enhance umami taste and reduce salt intake.

The substrates of kombucha typically consist of tea and sugar. In this study, the effect of initial sugar concentration on volatile compound and sensory characteristics of raw Pu-erh tea (RAPT) kombucha was investigated. Compared to tea free (S1) and sugar free (S2) samples, the sugared tea (39 g/L sucrose in S3 and 78 g/L sucrose in S4) revealed better sensory quality and higher liking scores after the fermentation process. Hence, high-throughput sequencing analysis was performed to determine the variation in microbial composition between S3 and S4. The result showed that S4 exhibited higher abundances of Komagataeibacter and Brettanomyces as compared to S3. In addition, S4 presented the most favorable sensory qualities characterized by higher intensities of fruity, alcoholic, and fatty aromas, and the highest overall liking score. The metagenomic and metabolomic analysis was employed to further explore the metabolic pathways of RAPT kombucha under the optimal sugar concentration. The metagenomic and metabolomic analyses revealed that the pathways related to carbohydrate and amino acid metabolism were highly active under optimal sugar content, with compounds including glucose 6-phosphate, pyruvate and glutamate suggested to be important metabolites in regulating the sensory quality of the kombucha beverage. This paper provides a scientific basis for optimizing sugar addition in kombucha production.