In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.

Rosemary (Rosmarinus officinalis L.) extract (RE) is one of the most efficient natural antioxidants and can significantly inhibit oil oxidation during storage or heating. The present study determined the protective capacity and mechanism of RE on the thermal oxidative stability of different vegetable oils by adding RE (70% carnosic acid) to five types of vegetable oils (soybean oil, rapeseed oil, cottonseed oil, rice bran oil, and camellia oil) and measuring the physicochemical indices (fatty acid composition, tocopherol content, total phenolic content, and free radical scavenging capacity), induction period, and thermal oxidative kinetic parameters. The relationships between the antioxidant capacity and thermal stability parameters were determined. The results show that, compared with artificial antioxidants, RE significantly increased the free radical scavenging capacity, induction period, and activation energy (Ea) of thermal oxidation, decreasing the thermal oxidation reaction rate (k) of all vegetable oils, especially rice bran oil. A Spearman correlation analysis showed that the induction period (IP) and Ea showed a significant positive correlation, the combination of which effectively reflected the efficiency of antioxidants and explained the inhibition mechanism of RE towards oil thermal oxidation.

Selenium (Se) is an indispensable trace element for human health. Synthetic selenylation polysaccharides have emerged as promising sources of Se for dietary supplements. However, existing studies on the specific forms and valence states of Se in synthetic selenylation polysaccharides remain insufficient, which limits the study of their biological activities. Therefore, it is necessary to further investigate their biological activities by integrating these aspects. In this paper, selenylation Chinese angelica polysaccharide (Se‐CAP) was synthesized by microwave treatment. After Se modification, Chinese angelica polysaccharide (CAP) exhibited a diminished particle size, a reduced surface negative charge, and an increased molecular weight. Se incorporated into the CAP chain through O‐Se‐O and O‐H···Se, with a portion of Se ⁴⁺ reduced to Se ⁰ . Concurrently, Se‐CAP synthesized with microwave power of 200 W at 70°C for 90 min, which was named Se‐CAP1, had the highest Se content of 13.22 mg/g, enhanced ABTS antioxidant activity of nearly 100% at 0.5 mg/mL, and HT‐29 cell viability of 158% at 0.1 mM. Furthermore, Se release kinetics revealed that Se‐CAP1 exhibited a Fickian release in the simulated gastric fluid and a non‐Fickian release in the simulated intestinal fluid. This study provides a reference for the optimization of the preparation of selenylation polysaccharides and a theoretical basis for the design and development of selenylation polysaccharides.