Starch‐containing foods with a high glycemic index and deficiency protein cannot meet the consumers’ proactive demand. Thus, the objective of this work is to test the effect of the presence of grass carp protein hydrolysates (GCPHs) on the digestive and structural properties of pristine rice starch (PRS) during the treatment of high pressure homogenization in combination with spray‐drying (HPH‐SP), and its possible mechanisms. The results show that, when the mass ratio of PRS: GCPHs increases from 100:0 to 100:15 during HPH‐SP treatment, the presence of GCPHs significantly increases the contents of slowly digestible starch (SDS) from 7.8 to 23.0%, and resistant starch (RS) from 10.7 to 25.3% in PRS‐GCPHs complexes after gelatinization, respectively. Structures based on SEM, XRD, ATR‐FTIR, and SAXS show that, compared to HPH‐SP treatment alone, HPH‐SP treatment in the presence of GCPHs can remarkably destroy crystallinity, shorten branch chain content, lower the IR ratio of 1045/1022 cm⁻¹, bragg spacing and lamellar peak intensity of PRS, and strengthen rigidity of PRS‐GCPHs complexes granules, which can play a significant role in increasing the contents of SDS and RS. Moreover, gelatinized PRS‐GCPHs rapidly assembles and aggregates to form more space hindrance and inhibit amylase close to leaching amylose, chained, or even branched amylopectin, which can be also attributed to the increased contents of SDS and RS authenticated by the observations of RVA, AFM, and representative images. These findings suggest that the presence of GCPHs during HPH‐SP treatment can be potently employed for preparing in vitro low digestible starch.

To develop and utilize Folium Artemisia argyi (FAA) tea resources, UPLC-MS/MS, HS-GC-IMS, and HS-SPME/GC×GC-TOFMS were adopted to analyze its volatile and non-volatile compounds, when harvested from March to June, in combination with its antioxidant activity. Here, 1742 volatile compounds and 8726 non-volatile compounds were identified, with 75 differential volatile metabolites and 36 key flavor compounds screened. Notably, 1-octen-3-one, (E)-2-octenal, (E)-2-undecenal, and heptanal were identified as major contributors to the sweet, fruity, green, and herbal aromas, and the concentration of them was highest in June-harvest FAA tea. Furthermore, metabolomics revealed that there were 154 non-volatile differential metabolites in FAA tea at four harvest times, which were mainly related to amino acid biosynthetic pathways. Samples harvested in June also showed the strongest antioxidant capacity, which was positively correlated with D-xylitol, L-glutamic acid, honokiol, and costunolide. These findings highlight June as the optimal harvest time, providing FAA tea with superior flavor and enhanced antioxidant properties, underscoring its potential as a valuable resource for functional food development.

Nowadays, medium chain triglycerides (MCT) with special health benefits have been increasingly applied for fortifying food products. Therefore, the present work aimed to investigate the effects of MCT on traditional tea polyphenols-fortified cooked rice (TP-FCR). It was visualized by DSC, CLSM, XRD, FT-IR, and Raman spectroscopy. The higher content of starch-MCT complexes with an increase in the relative crystallinity and the generation of short-range ordered structures contributed to a more ordered and compact molecular arrangement, which can hinder the action of digestive enzymes on starch. SEM demonstrated that MCT transformed the microstructure of TP-FCR into a denser and firmer character, making it an essential component hindering the accessibility of digestive enzymes to starch granules and slowing the release of tea polyphenols in TP-FCR to attenuate starch digestion. Consequently, the addition of MCT reduced the polyphenol-regulated starch digestibility from 74.28% in cooked white rice to 64.43% in TP-FCR, and further down to 50.82%. Besides, MCT also reduced the adhesiveness and improved the whiteness of TP-FCR. The findings suggested that MCT incorporation could be a potential strategy in cooked rice production to achieve high sensory quality and low glycemic cooked rice.