Shrimp are highly favored by consumers for their delicious taste and rich nutritional value. However, reports of allergic reactions caused by shrimp and its derivatives have been increasing, significantly impacting consumer health and posing a growing global food safety concern. This article introduces the structure and biochemical characteristics of major allergenic proteins in shrimp, including tropomyosin (TM), arginine kinase, sarcoplasmic calcium-binding protein, myosin light chain, troponin C, and hemocyanin. Currently, there is no effective treatment for shrimp allergies, and prevention is mainly achieved by avoiding consumption. The study of shrimp allergen sensitization reduction technology is of great significance to the development of hypoallergenic or desensitized products. The article provides a detailed overview of the effects of common processing techniques, including physical, chemical, biological, and combined methods, on the allergenicity of shrimp allergens; for instance, the binding rate to immunoglobulin E (IgE) was reduced by 73.59% after treating TM with high pressure (500 MPa) at 55 °C for 10 min and the recognition rate of TM to IgE decreased by 89.4% on average after treating TM with pepsin (30 μg/mL, pH 2) for 2 h. These techniques provide references for the development of hypoallergenic aquatic products or desensitized foods.

The inhibition mechanism and binding properties of four phenolic acids (ferulic acid (FA), p-coumaric acid (CA), gallic acid (GA), and protocatechuic acid (PA)) on xanthine oxidase (XOD) were investigated. All four phenolic acids acted via a mixed inhibition pattern, mainly influencing the hydrophobic regions and secondary conformation of XOD through hydrophobic bonding and hydrophobic association. Molecular dynamics simulations exhibited that the complexes of XOD with FA and CA revealed smaller radii of gyration (Rg) and solvent-accessible surface areas (SASA), along with lower variability in root-mean-square deviation (RMSD) and root-mean-square fluctuation (RMSF), collectively indicating greater structural stability. FA, CA, and PA significantly reduced uric acid (UA) concentration in the 25–100 μM range. Although GA only reduced UA levels in cell models at 25 μM, this effect was likely due to its larger polar surface area, which limits cellular uptake. Absorption, distribution, metabolism, excretion, and toxicity (ADMET) evaluation suggested that these phenolic acids have potential for development.

Aroma volatiles constitute the primary molecular basis of fruit flavor quality, governing sensory attributes and marketability. Based on their chemical states, aroma compounds are categorized into bound and free forms. Bound aroma compounds predominantly exist as non-volatile glycosides, which can be hydrolyzed enzymatically or through acid treatment to release volatile free aroma compounds, thereby enhancing fruit fragrance. Although the dynamic interconversion between free and bound aroma compounds is pivotal for fruit flavor development, the governing mechanisms, including the principal controlling factors, regulatory networks, and external influences, are still under investigation. This review primarily synthesizes recent advances regarding the structural diversity, analysis, biosynthesis, and regulation of bound aroma compounds. Additionally, it examines how key regulatory networks and environmental factors modulate the synthesis and transformation of these compounds. The integrated overview provides new insights for future regulation of aroma metabolism in fruits.

Although early-maturing table grapes possess significant commercial value, the metabolic impact of shortened ripening cycles on aroma-quality interactions remains underexplored. This study comprehensively characterized seven cultivars via integrated physicochemical phenotyping (firmness, total soluble solids, and phenolic content) coupled with a multi-platform volatile analysis using E-nose, GC–MS, and GC–IMS. Based on instrumental volatile profiling, the cultivars were classified into three aroma-related groups: a Muscat-type (HY, HMG, JM), enriched in floral monoterpenes; a Strawberry-type (XL, ZML), dominated by fruity, honey-like esters and aldehydes; and a Neutral-type (CG, SB), defined by herbaceous C₆ compounds. Notably, the combined use of E-nose, GC–MS, and GC–IMS provided complementary information for differentiating cultivar-specific volatile profiles. In particular, GC–IMS improved the detection of trace low-molecular-weight volatiles, thereby refining the characterization of cultivar-dependent aroma-related compounds. These findings provide an instrumental basis for understanding volatile differences among early-maturing table grapes and offer useful information for cultivar evaluation, flavor-oriented breeding, and postharvest quality management.

Differences in the composition, microstructure, infrared spectral characteristics, and enzymatic hydrolysis properties of rice bran protein extracted by four methods were investigated, and the antioxidant and anti-photoaging activities of peptides derived from the resulting hydrolysates were further evaluated. Rice bran protein obtained via ultrasonic pretreatment combined with alkaline solublilization and acid precipitation (URP) exhibited relatively high purity (59.17%) and extraction yield (47.61%), together with increased surface porosity, enhanced hydration capacity, and improved enzymatic hydrolysis performance. The URP hydrolysate (URPP) showed a protein content of 81.00%, a degree of hydrolysis of 33.57%, and marked antioxidant activity (ABTS, 684.21; ORAC, 2016.15 μmol TE/g sample). The identified peptides were predominantly short and enriched in hydrophobic amino acids. Structural analysis suggested that the indole N-H group of tryptophan may play an important role in the antioxidant activity of these peptides. Moreover, these peptides alleviated UVB-induced photoaging in HaCaT cells by reducing oxidative stress and inflammatory responses and downregulating the mRNA expressions of AP-1, MMP-1 and MMP-3. Overall, these findings reveal an association between the extraction method, structural characteristics, and enzymatic hydrolysis properties of rice bran protein and the biological activities of its derived peptides, providing a basis for the high-value utilization of rice bran protein and the development of antioxidant and anti-photoaging functional ingredients.

Fourteen novel antioxidant peptides were screened from the enzymatic hydrolysates of Asian swamp eel bone (ASEB) through an in silico analysis. Their ABTS and ORAC radical scavenging capacities were 1.70–4.29-fold and 2.79–5.90-fold higher than those of Trolox, respectively. Additionally, two novel peptide sequences (NVGW and WALN) were identified. Quantum chemical calculations combined with active–-site methylation experiments demonstrated that hydrogen atoms on tryptophan’s indole nitrogen, tyrosine’s phenolic hydroxyl, and arginine’s guanidinium group play crucial roles in enhancing ABTS and ORAC activities. Molecular docking further showed stable binding of ASEB peptides to myeloperoxidase (MPO) through hydrogen bonds and electrostatic interactions. Further studies indicated that ASEB alleviated oxidative stress in zebrafish by effectively reducing ROS accumulation, restoring redox homeostasis, and modulating the expression of Keap1–Nrf2 pathway-related antioxidant genes. These results enhance our understanding of the antioxidant properties of ASEB-derived peptides and support the high-value utilization of animal byproducts.