This study compared lipid profiles and volatile composition in marinated eggs from different species (chicken, quail, and pigeon) using LC-ESI-MS/MS and GC-MS, respectively. The three marinated eggs showed significant differences in phosphatidylcholine, phosphatidylethanolamine (PE) and neutral lipid profiles of the three marinated eggs. Pigeon-eggs contained the highest content of PE but the lowest content of triglycerides. Seventy-six potential lipid metabolites such as Cer(d18:1/21:0), DG(15:0/18:2), and PE-O(16:1/18:2) were selected for the discrimination of all three groups. Pigeon-eggs contained the highest contents of C18:2 and C22:6, as well as n-3 and n-6 PUFA than quail-eggs and chicken-eggs. Major compounds including 2-Nonanone, 1-Octen-3-ol, cyclic octaatomic sulfur have greatly contributed to the distinction of eggs from different species. The highest levels of aldehydes, acids and ketones were found in chicken-eggs. This study reported that lipidomic and volatile composition analysis are promising approaches for discriminating of marinated eggs from different species

Non-thermal processing technologies have emerged as promising alternatives to preserve bioactive compounds in fruit-based beverages. However, the synergistic effects of ultrasound-assisted ultra-high pressure (US-UHP) combined with lactic acid bacteria fermentation on jujube juice quality remain poorly understood. This study systematically investigated the effects of US-UHP pretreatment on physicochemical properties, bioactive compounds, volatile profiles, and sensory characteristics of fermented jujube juice (FJJ). Results demonstrated that US-UHP pretreated samples exhibited superior quality attributes. At 24'h fermentation, total phenolic content reached 2.32 mg/mL, ABTS and DPPH radical scavenging activities were 87.30% and 74.86%, respectively, and ascorbic acid content was significantly higher than other groups. After 40 h fermentation, reducing sugar consumption rate reached 54.69%. Notably, US-UHP treatment significantly improved colloidal stability, with particle size maintained at 33.41-53.21 d.nm compared to 1597.67 d.nm in untreated samples, accompanied by lower polydispersity index values. Gas Chromatography-Ion Mobility Spectrometry and Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry analyses revealed that US-UHP treatment effectively reduced undesirable flavor compounds (butyric acid, hexanal, acetaldehyde) while promoting the accumulation of floral and fruity scent-related ketones. Principal component analysis of electronic nose data confirmed distinct flavor differentiation among treatments, and sensory evaluation demonstrated that US-UHP pretreated samples achieved the highest overall acceptability scores. Correlation analysis indicated significant positive relationships between total phenolic/flavonoid contents and overall acceptance (r > 0.92). These findings demonstrate that US-UHP pretreatment synergistically enhances microbial inactivation, bioactive compound release, and metabolic efficiency, providing theoretical insights and technical guidance for high-quality FJJ development.

Eggs, as a high-nutritional food, face challenges such as limited flavor diversity and high cholesterol content in their processed products. Lactic acid bacteria (LAB) fermentation has been introduced as a method to address these issues by reducing pH, producing organic acids, and facilitating enzymatic hydrolysis, thereby enhancing the flavor and nutritional quality of egg products. This review explores the effects of lactic acid fermentation on the physicochemical, flavor, and nutritional characteristics of egg products. Research indicates that LAB can effectively improve the flavor of egg products, reduce pH, and enhance protein solubility and gel characteristics. During fermentation, LAB regulate the production of flavor compounds through enzymatic systems while promoting protein breakdown to generate bioactive peptides, which confer health benefits such as immune enhancement and lipid reduction. Furthermore, extending fermentation time significantly influences the pH and flavor compounds of egg products. This review provides a theoretical foundation for the further development of fermented egg products and is of considerable importance in meeting consumer demand for healthier foods.

Whole egg is a nutrient-dense matrix, yet its application in beverages is often constrained by poor colloidal stability and “eggy” off-flavor. This study elucidated dose-dependent effects of mixed lactic acid bacteria inoculation on the physicochemical properties, protein structural evolution, and flavor quality of a fermented whole-egg beverage (WEB). A 1:1 (V/V) mixture of L. delbrueckii subsp. bulgaricus and Streptococcus thermophilus (total viable count: (1.1 ± 0.1) × 109 CFU/mL) was inoculated into pasteurized whole egg beverage matrix at 0%, 1%, 3%, 5% and 7% (V/V), corresponding to groups WE, FWE-1%, FWE-3%, FWE-5% and FWE-7%. Fermentation proceeded at 42 °C for 4 h, followed by 36 h ripening at 4 °C. All samples were characterized using dispersion metrics, spectroscopy, electrophoresis, in vitro digestion, gas chromatography-ion mobility spectrometry, electronic nose, electronic tongue, and sensory evaluation. Fermentation acidified WEB, to pH 4.15–4.36, decreased relative turbidity (normalized to the control), and improved dispersion uniformity (minimum polydispersity index was 0.305 at 7%). Soluble protein content increased to 10.24–12.27 mg/g (vs. 2.53 mg/g in the control), and antioxidant capacity was enhanced, with 1,1-diphenyl-2-picrylhydrazyl radical and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging rates reaching 95.84% (FWE-5% group) and 82.14% (FWE-7% group), respectively. Second-derivative ultraviolet, intrinsic fluorescence, and Fourier transform infrared spectroscopy amide I redshift indicated protein conformational remodeling, supported by sodium dodecyl sulfate-polyacrylamide gel electrophoresis showing progressive degradation of high-molecular-weight subunits. These changes improved nutritional functionality, with in vitro protein digestibility maximized at 3% inoculation. Flavor analyses revealed fermentation-driven reconfiguration of volatile and taste profiles, including aroma enrichment and reduced bitterness. Sensory results identified 3% inoculation as optimal, delivering the highest overall acceptability with balanced sourness and diminished eggy odor. This research provides a scientific basis for optimizing inoculation levels in fermented WEB and offers new perspectives for the development of functional egg-based fermented products.