To address the challenges associated with resource inefficiency, low extraction rates, environmental concerns, and high energy consumption in traditional fish oil production from dotted gizzard shad (Konosirus punctatus), a novel approach is needed. This study aimed to develop and evaluate two innovative methods for fish oil extraction and refinement, focusing on their effects on fish oil quality, fatty acid profile, and volatile compound composition throughout the respective processes. The findings of the study revealed that the ethanol-assisted enzymatic extraction method surpassed the conventional enzymatic approach in extraction efficiency, achieving an optimal extraction rate of 74.94% ± 0.45% under optimized process conditions. Moreover, the ethanol-NaOH one-step degumming and deacidification method proved effective in simultaneously removing phospholipids and free fatty acids. Under optimal conditions, a notable reduction in phospholipid content in dotted gizzard shad oil, from 6.80 ± 0.01 mg/g to 1.18 ± 0.01 mg/g, and a substantial decrease in acid value, from 3.31 mg/g to 0.31 mg/g, were observed. In summary, the study analyzed the physicochemical properties, fatty acid composition, and volatile components of fish oil before and after refinement. The refining process was found to preserve the fatty acid composition while efficiently eliminating hydroperoxides and reducing unpleasant odors in the crude oil.

This study pioneered the application of Poria cocos solid-state fermentation (SSF) to Tartary buckwheat (TB). We aimed to enhance its nutritional value, antioxidant activity, and bioaccessibility through fungal biotransformation. Notably, SSF significantly increased protein (by 15.53%) and polysaccharides (by 158%) in TB, alongside a 4.87% improvement in DPPH radical scavenging capacity. Principal component analysis identified 5-day fermentation (FTB-5) as the optimal process, achieving the highest comprehensive score. Furthermore, SSF modified TB’s aroma profile (e.g., increasing 2(3H)-Furanone, 5-methyl by 352.02%) and optimized its amino acid composition, with essential amino acids rising by 12.90%. Critically, in vitro digestion confirmed a higher release rate of bioactive compounds in FTB-5 compared to raw TB. When applied to Chinese steamed bread, FTB-5 imparted a superior sensory score, with a soft texture and an appealing color. This study establishes Poria cocos SSF as a novel strategy for TB valorization, bridging traditional fungal biotechnology with functional food development.

To improve the comprehensive utilization value of wheat bran, solid-state fermentation (SSF) with Wolfiporia cocos was applied for biological modification. The fermentation conditions were optimized by single-factor tests and response surface methodology, and the optimal parameters were 5.20% inoculation amount, a solid–liquid ratio of 1:2.35, and fermentation at 28 °C for 17 days, yielding a FRAP value of 115.20 μmol/g. Unfermented wheat bran (CG) and fermented wheat bran (FWB) were then compared in proximate composition, phytic acid, total phenolics, flavonoids, and triterpenoids, and in vitro simulated digestion properties. After fermentation, the crude protein content increased by 16.0% and the water-soluble dietary fiber content increased by 102.6%, while the phytic acid content decreased by 18.0%. The extractable contents of total phenolics, flavonoids, and triterpenoids increased by 40.53%, 188.55%, and 28.86%, respectively. In vitro digestion showed that FWB released more nutrients and bioactive compounds in the intestinal phase than CG, and protein digestibility increased from 55.5% to 74.2%. The antioxidant capacity of the digestive fluid was also enhanced. Correlation analysis suggested this enhancement was associated with the release of phenolics and flavonoids; however, this relationship should be considered exploratory and requires further confirmation. In summary, Wolfiporia cocos fermentation modifies the nutritional composition of wheat bran, reduces anti-nutritional factors, and facilitates the release of active substances, supporting the valorization of wheat bran as a functional food ingredient and contributing to a more circular utilization of this low-value milling by-product.