Coprinus comatus, also called chicken drumstick mushroom, is currently commercially available in China. Hot water and ethanolic extracts were prepared from cap and stipe of C. comatus fruit bodies and their antioxidant properties were studied. Ethanolic extract from stipe showed high antioxidant activity (80.6%) at 1 mg/mL. Reducing power of hot water extracts from cap was 1.653 at 10 mg/mL. Extracts from cap showed better scavenging ability on DPPH (57.9% at 1 mg/mL) than stipe ones. Ethanolic extracts were more effective in scavenging ability on hydroxyl radicals (57.4–61.3% at 5 mg/mL) than hot water extracts. Ethanolic extracts showed moderate scavenging ability on superoxide radicals (46.3–47.0% at 20 mg/mL). Naturally occurring antioxidant components including total phenols (3.60–20.00 mg/g), tocopherols (0.58–11.93 mg/g), flavonoids (0.19–3.52 mg/g) and polysaccharides (58.52–547.86 mg/g) were found in the extracts. Overall, extracts from cap were more effective for the antioxidant properties assayed.

Okara is a byproduct generated during tofu or soymilk production processes. Crude polysaccharide (yield 56.8%) was isolated by removing fat, protein and low molecular weight carbohydrates from initial okara. Crude okara polysaccharide was further divided into four soluble fractions and an insoluble residue fraction by extracting with 0.05 M EDTA + NH₄ oxalate, 0.05 M NaOH, 1 M NaOH and 4 M NaOH, with yields of 7.7%, 3.6%, 20.7%, 16.0% and 27.9%, respectively. Arabinose, galactose, galacturonic acid, xylose and glucose (only for the insoluble fraction) were the major constituent sugars. The primary sugar residues of okara polysaccharides were 1,4-linked β-galactopyranose, 1,5- and 1,3-linked α-arabinofuranose, 1,5-linked α-xylofuranose, 1,2-linked, 1,2,4-linked and terminal α-rhamnopyranose (or fucopyranose), and 1,4-linked β-glucopyranose (only for the insoluble fraction), indicating okara polysaccharides might contain galactan, arabinan, arabinogalactan, xylogalacturonan, rhamnogalacturonan, xylan, xyloglucan and cellulose.

The objective of this study was to investigate the effect of different cultivation regions on the pattern and content of flavonoids in two pummelo cultivars (C. grandis L. Osbeck) in China. Results showed that similar patterns of flavonoids were observed in the flavedo or juice of each pummelo cultivar from these cultivation regions, whereas the individual flavonoid content showed unique characteristics. Naringin, the predominant flavanone glycoside, showed the highest content in both flavedo and juice of C. grandis “Guanximiyu” from the Pinghe of Fujian (FJ) cultivation region compared with the Dapu of Guangdong (GD) and Nanbu of Sichuan (SC) regions. However, its content in the flavedo of C. grandis “Shatianyu” from the Pingle of Guangxi (GX) was significantly lower than in the GD and SC regions. Vicenin-2 appeared to be the dominant flavone C-glycoside in the flavedo of both cultivars, and the lowest content was observed in the flavedo of C. grandis “Guanximiyu” from the SC region. However, C. grandis “Shatianyu” contained the highest content of vicenin-2 in the flavedo from SC region. Similarly, the predominant flavone O-glucoside, rhoifolin, showed the highest content in C. grandis “Guanximiyu” from the GD and FJ regions, whereas C. grandis “Shatianyu” in SC region showed the highest content of rhoifolin. Cluster analysis suggested that genotype played a primary role in determining the flavonoid profiles of pummelo cultivars, whereas regional differences significantly affected the flavonoid distribution of pummelo cultivars potentially via affecting the direction of flavonoid accumulation in pummelo.

There are growing health concerns regarding high-fat meat products. This study systematically evaluated the quality of reformulated chicken sausages through progressive substitution (30%, 60%, and 90%) of traditional pork-back fat with an Agaricus bisporus–soybean oil complex. The 60% substitution optimized texture, fatty acids, and sensory properties: hardness increased from 4332.38 N (control) to 5810.04 N, and chewiness from 3048.55 N to 3896.93 N. Linoleic acid (C18:2n6) rose from 13.00 to 32.81 g/100 g and α-linolenic acid (C18:3n3) from 0.60 to 3.05 g/100 g, improving the PUFA/SFA ratio from 0.40 to 1.15). Sensory scores (flavor/taste/overall) increased from 6.0/5.1/6.6 to 7.2/5.6/7.4. After 35-day storage, TBARS values (0.161, 0.147, 0.126 mg/100 g for 30%/60%/90% groups) remained below the control (0.232 mg/100 g). Meanwhile, the reduced-fat sausages exhibited a deeper, less saturated red hue. Scanning electron microscopy (SEM) revealed an enhanced network structure in the sausage matrix. The reformulated sausages maintained essential product characteristics such as cooking yield, moisture retention, protein content, and amino acid profile while achieving a 9.5–16.1% reduction in energy value. These findings collectively demonstrate that the A. bisporus–soybean oil complex effectively enhances the product quality, nutrition, antioxidant capacity, and sensory quality of reduced-fat chicken sausages, demonstrating this plant-based composite as a promising functional ingredient for developing healthier meat products.