Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (TP), high-pressure processing (HPP), and CO₂-assisted HPP (CO₂ + HPP) treatments are used for DFP, and their influences on quality properties of DFP during storage (35 days, 4 °C) are investigated. Compared to other treatments, the CO₂ + HPP treatment had a lower pressure and a shorter time to achieve the same effect of inactivating the microorganisms of DFP. During storage, CO₂ + HPP treated DFP showed higher retention rates of sugars, total soluble solids, color, bioactive components, and antioxidant capacity in comparison with other treated DFPs. Moreover, after 35 days of storage, the microbial count of (CO₂ + HPP)-treated DFP (3.80 × 10³ CFU/g) was much lower than those of TP (4.77 × 10⁵ CFU/g) and HPP (8.53 × 10³ CFU/g)-treated DFPs. The results of this study reveal that CO₂ + HPP treatment could not only better preserve the quality of DFP, but also effectively extend the shelf life of DFP, providing an effective method for the processing of DFP.

Generally, the extraction method has a great influence on the quality of pectin. However, there is little study on the effect of extraction method on the properties of Choerospondias axillaris fruit pulp pectin (CAPP). Accordingly, the physicochemical, structural, and functional properties of CAPP extracted by hot water (HWE), hydrochloric acid (HAE), ultrasound (UAE), and ultrahigh pressure (UPE) were investigated. Among these four CAPPs, UPE had the highest yield (15.79%) and GalA content (60.44%). UAE showed the most abundant side chains and RG-I region (55.12%). The lowest molecular weight (233.13 kDa) and yield (8.64%) were found in HAE. Though HWE exhibited better yield than HAE, its Mw was the highest. Different from physicochemical characteristics, the extraction method had a small effect on the structure of CAPP. The crystalline structure and functional group composition of different CAPPs were similar, while the surface structure of UAE and UPE had irregular circular holes in comparison with HWE and HAE. Furthermore, the extraction method also showed a great impact on the function. Compared with HWE and HAE, UAE and UPE presented better thermal stability and emulsifying properties. Meanwhile, HAE and UAE showed better antioxidant ability and prebiotic properties among these four CAPPs. The above results indicated that UAE showed better yield and functional properties. Hence, ultrasound extraction could be used as an effective method to extract CAPP.

Finger Citron (Citrus medica L. var. sarcodactylis Swingle) holds significant potential as both a culinary ingredient and a traditional medicinal remedy; however, its precise molecular mechanisms of action remain largely unexplored. This study investigates the anti-inflammatory properties of Finger Citron extract (FCE) in RAW 264.7 macrophages stimulated by lipopolysaccharide (LPS). Using UPLC-ESI-QTF-MS, we analyzed the extract’s composition, revealing a rich presence of polyphenols and polysaccharides, with hesperidin, melitidin, and hesperetin as the predominant polyphenolic compounds. Additionally, the study elucidated the monosaccharide composition profile of polysaccharides in the extract. Furthermore, Finger Citron extract markedly suppressed the production of key inflammatory mediators, including TNF-α, IL-6, and NO. The inhibition of protein phosphorylation levels of inhibiting the mitogen-activated protein kinase (MAPK) and nuclear factor kappa-B (NF-κB) signaling was also observed, indicating that the anti-inflammatory effects of Finger Citron extract may involve the NF-κB and MAPK signaling pathway. Given these findings, Finger Citron extract has the potential to act as a natural product with anti-inflammatory activity.

Insulin resistance (IR), a primary pathological driver of dysregulated glucose and lipid metabolism, is closely associated with elevated oxidative stress. Gut microbiota contributes to IR via bioactive metabolites. Among these, microbial tryptophan-derived indole compounds have emerged as key metabolic regulators, yet their specific targets remain unclear. In this study, 16S rRNA sequencing and metabolomics analyses indicated that tryptophan metabolism serves as the primary pathway through which Lactobacillus johnsonii Y1 alleviates IR. Genomic analysis of L. johnsonii Y1 and in vitro fermentation experiments subsequently identified indole-3-lactic acid (ILA) as the key functional metabolite. Further experimentation in a cellular IR model demonstrated that ILA restores insulin sensitivity and glucose uptake. Mechanistically, transcriptomic analysis revealed that ILA enhances mitochondrial complex IV (CIV) activity through the upregulation of COX5B, thereby reducing reactive oxygen species production, attenuating inflammation and restoring insulin signaling. Together, these findings highlight an L. johnsonii-derived ILA–CIV axis that alleviates oxidative stress and improves IR, offering a tryptophan–mitochondrial axis-targeted strategy for IR management.