Zein, an alcohol‐soluble protein in corn, can self‐assemble into spherical nanoparticles, which makes it an ideal carrier material for the encapsulation of hydrophobic bioactive molecules. However, zein nanoparticles easily aggregate in water and are sensitive to enzymatic degradation in the digestive system. A strategy to overcome their limitations is the incorporation of polysaccharides as a second polymer layer that provides stability to zein nanoparticles. This review introduces the characteristics of zein as they relate to understanding the formation of zein/polysaccharide nanoparticles. Particular attention is paid to the preparation methods for the zein/polysaccharide nanoparticles, as well as to the morphological observation methods and detection mechanism. Moreover, the properties and applications of zein/polysaccharide nanoparticles are highlighted.

Zein is an alcohol-soluble protein in corn. It can self-assemble into spherical amphiphilic micro-/nanoparticles utilized as ideal carriers, encapsulating hydrophobic bioactive molecules and suitable emulsifiers for biocompatible and biodegradable Pickering emulsions. However, Pickering emulsions stabilized by zein particles alone are less efficient and can be creamed easily. Attempts have been made to overcome this limitation, for instance, polysaccharides, proteins, and particular compounds are being used as modifiers to produce zein-based composite particles, aiming to enhance the performance of zein-based Pickering emulsions (ZBPEs). Here, we review the preparation and mechanism, of the zein-based particles (including zein particles and composite zein particles), and explore the formation of ZBPEs. Suggestions about future research on ZBPEs are also proposed.

The unique aroma of ginseng is linked to its recognized mood-enhancing properties. However, the specific aromatic compounds responsible for this effect, as well as the underlying mechanisms across different processed ginseng products, remain unclear. Here, the characteristic pleasant aroma compounds and their potential associations in five preparations—fresh ginseng, white ginseng, Dali ginseng, red ginseng, and black ginseng—were analyzed using flavoromics, bioinformatics, and computational modeling. The aroma evolved from “green” to “roasted-medicinal” notes, with pleasantness peaking in red ginseng, highlighting moderate processing as a key factor. Eight key pleasant aroma compounds were identified (including octanal and β-selinene), which were found to be potentially associated with olfactory- and emotion-related pathways involving IGF1 and OR6A2. Molecular interaction analysis revealed that these compounds may synergistically modulate pleasantness through hydrogen bonding and hydrophobic interactions. Furthermore, aroma harmony proved more decisive than aroma intensity in determining consumer preference, suggesting correlational evidence linking molecular interactions to sensory perception. Dynamic simulations further demonstrated stable interactions between β-selinene, octanal, and IGF1/OR6A2. This research offers new insights into the mood-modulating properties of ginseng aroma and may inform future studies exploring the development of specialized ginseng products for emotional well-being applications.

During food processing, large quantities of by-products are generated, including seeds, fruit peels, pomace, shells, and other plant-derived residues. These by-products are usually rich in dietary fiber (DF) and possess significant potential for nutritional and functional applications. Dietary fiber plays an important role in maintaining human health and reducing the risk of cardiovascular disease, diabetes, and other non-communicable diseases. At the same time, the incorporation of dietary fiber into food systems can effectively improve the physicochemical properties of foods and enhance their functional characteristics. This article reviews the research progress on dietary fiber derived from food processing by-products, with a focus on the interactions between dietary fiber and other functional components in foods, as well as its potential effects on human health. In addition, this article summarizes and analyzes the current applications of food processing by-product-derived dietary fiber in traditional food processing, functional foods, and other emerging food-related fields and discusses its future development directions. This review aims to provide a theoretical reference for the high-value utilization of dietary fiber derived from food processing by-products. This review emphasizes that dietary fiber derived from different food processing by-products exhibits diverse compositional characteristics and functional potential, and its functional properties are closely associated with the original sources and characteristics of the raw materials. Reasonable utilization of food processing by-products can provide new avenues for the development of high-value functional food ingredients and sustainable food materials.

Vitis amurensis wine is a Chinese specialty wine product. This study investigated the effects of different sample processing methods on the detection of volatile components of Vitis amurensis wines using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The effects of sample volume, sample concentration, extraction temperature, equilibrium time, adsorption time, stirring speed, sodium chloride, and desorption time on the assay results were explored. The results showed that the sample processing methods significantly impacted the assay results, especially for low-concentration volatiles, which were detected less frequently. However, this effect could be compensated by increasing the adsorption time, adding saturated NaCl and increasing the number of parallel experiments. When the results were statistically analyzed, high matching (probability) reduced the variability of the parameters at different levels, and the detection conditions could not be optimized by regression analysis, but low matching reduced the accuracy of the results. Moreover, the sensitivity of the instrument exerted an effect on the assay results.