Liposomes serve as an effective delivery system capable of encapsulating a variety of bioactive substances. However, their structural integrity is susceptible to damage from various environmental factors, which can result in the leakage of the encapsulated bioactive agents. Consequently, identifying effective strategies to enhance the stability of liposomes has become a central focus of contemporary liposome research. Surface modification, achieved by introducing a protective layer on the liposome surface, effectively reduces liposome aggregation and enhances their stability. To this end, we designed a surface modification and constructed liposomes loaded with β-carotene through co-modification with chitosan and lactoferrin, resulting in enhanced stability. This improvement was evident in terms of storage stability, light stability, and in vitro digestion stability. The study investigated the morphology, structure, and physicochemical properties of liposomes with varying degrees of modification. CS-LF co-modified liposomes exhibited significant structural changes, with particle size increasing from 257.9 ± 6.2 nm to 580.5 ± 21.5 nm, and zeta potential shifting from negative to +48.9 ± 1.3 mV. Chitosan and lactoferrin were modified on the liposome surface through electrostatic interactions and hydrogen bonding, forming a dense protective barrier on the lipid membrane. Physicochemical analysis indicated that chitosan–lactoferrin co-modification led to a more ordered arrangement of the phospholipid bilayer, reduced membrane fluidity, and increased membrane rigidity. The interactions between chitosan, lactoferrin, and phospholipids were enhanced through hydrogen bonding, resulting in a denser surface membrane structure. This structural integrity reduced membrane permeability and improved the stability of liposomes under storage conditions, UV irradiation, and in vitro digestion. Additionally, co-modified chitosan–lactoferrin liposomes effectively alleviated lipopolysaccharide-induced inflammatory damage in mouse microglial cells by increasing cellular uptake capacity, thereby enhancing the bioavailability of β-carotene. The results of this study demonstrate that chitosan–lactoferrin co-modification significantly enhances the stability of liposomes and the bioavailability of β-carotene. These findings may contribute to the development of multi-substance co-modified liposome systems, providing a more stable transport mechanism for various compounds.

Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications. This study is centered on enhancing the flavor of golden pomfret samples by promoting the Maillard reaction (MR) between golden pomfret hydrolysate (GHES) and reducing sugars. The research results demonstrate that the Maillard reaction significantly improves the sensory characteristics of GHES. It prompts the formation of diverse volatile compounds, such as aldehydes, esters, and furans. Simultaneously, it reduces the relative amounts of substances associated with fishy odor, such as 1-Octen-3-ol and Hexanal. Moreover, the Maillard reaction increases the contents of amino acids contributing to umami and sweetness, as well as 5′-nucleotides in the samples, thus enriching their umami flavor profiles. After undergoing the Maillard reaction treatment, the antioxidant capacity of the samples is also significantly enhanced (p < 0.05). This research highlights the potential of the Maillard reaction in improving both the flavor and antioxidant properties of GHES, establishing a theoretical basis for elevating the quality of golden pomfret products.

This study aimed to investigate the effects of the phycocyanin–rosmarinic acid (PC-Ra) emulsion on the gel quality of surimi. PC-Ra conjugates were synthesized firstly via laccase-catalyzed oxidation at different Ra concentrations, and their physicochemical properties—including grafting degree, sulfhydryl group content, free amino group content, and surface hydrophobicity—were characterized. The results demonstrated that Ra addition effectively reduced free amino groups, achieving optimal grafting at 30 μmol/L along with peak disulfide bond content and surface hydrophobicity in the PC-Ra conjugate. This was thus attributed to covalent bond formation, as confirmed by FTIR spectroscopy. The PC-Ra emulsion was then incorporated into surimi gels and compared with gels containing directly added corn oil. The results indicated that the PC-Ra emulsion significantly improved the textural properties of surimi gels. Furthermore, it enhanced water-holding capacity, reduced cooking loss, and delayed lipid oxidation. Among all formulations, the PC-Ra 30 emulsion exhibited the most pronounced effects and shows potential as a fat replacer in surimi gel preparation, yielding products with superior quality. This study provides a theoretical basis and technical support for developing novel surimi gel products.

Background/Objectives: The fish head contains a large number of bioactive lipids for preparing functional foods. In this study, we analyzed the fatty acid components and molecular species of tilapia head phospholipids (TH-PL), and investigated the preventive effect of them on metabolic syndrome (MS). Methods: Twenty-three fatty acids were identified in TH-PL, and the percentage of n-3 PUFA and n-6 PUFA was high, occupying 48.21% of total fatty acids. And sixty-two phospholipids (PL) molecular species belonging to seven types of PL were identified using UPLC-Q-TOF-MS. The contents of the various types of TH-PL were generally in the order PC > PE > SM > PS > LPC > PI > LPE. Among them, PC (16:0/18:1), PE (P-16:0/22:4), PS (18:0/22:5), LPC (16:0), PI (16:0/20:4), LPE (18:0), and SM (d16:0/18:1) were the major molecular species of TH-PL. Moreover, animal experiments were conducted to evaluate the preventive effect of TH-PL on high-fat diet (HFD)-induced MS mice. Results: Animal experiments revealed that TH-PL could significantly inhibit obesity, improve insulin resistance and dyslipidemia in high-fat diet (HFD)-induced MS mice. Intake of TH-PL could also block lipid synthesis in the liver by modulating the expression of lipogenesis-related genes and proteins, such as up-regulation of AMPK and down-regulation of PPARγ, SREBP-1c, and FAS. In addition, TH-PL could relieve MS directly and indirectly by counteracting gut microbiota disturbance caused by HFD. Conclusions: These data suggested that it may be a good choice to develop new functional foods containing TH-PL for dietary intervention in MS.