Abstract With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually entered the mainstream. In addition to the traditional way of conceiving cooking, and on the premise of ensuring food safety and adequate nutrition, food components considered at the molecular level and the use of modern cooking equipment in the preparation of innovative dishes can be combined by employing physical, chemical, and biological strategies. The sous vide (SV) cooking method refers to cooking using precisely controlled temperature and time of vacuum-packed food, which results in a food that is safe, nutritious, convenient, and easy to prepare. As a result, healthy SV preparations are widely accepted among families as well as single and elderly people. This technology has been widely used in catering, food retail, and health food market. In this review, important aspects of the origin and development of SV technology as well as its impact on the quality of aquatic products are discussed. In addition, current existing problems, and prospects to better promote SV technology in aquatic product processing are highlighted. Collectively, this review provides references for the application of SV cooking technology to the industrial processing of aquatic products.

Abstract Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the effects of different cyclodextrins on the inclusion of oridonin were investigated using phase solubility and molecular docking tests. The binding constants of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin with oridonin were 22.6, 298.6, and 317.4, respectively. The corresponding binding energies were -6.49, -6.76, and -7.53 kcal/mol, respectively, suggesting that the interaction between γ-cyclodextrin and oridonin was the strongest, thereby improving the solubility of oridonin to the greatest extent. Further experiments indicated that no new unsaturated bonds formed after oridonin complexed with γ-cyclodextrin. In addition, the complexation of oridonin with γ-cyclodextrin, led to its complete dispersal in an amorphous state that was thermally stable. This study promotes the application of oridonin in food and medicines.

Abstract Using fig leaves as raw materials, extraction time, extraction temperature, solid to liquid ratio, and ultrasonic power were selected as influencing factors to analyze their effects on the yield of fig leaf polysaccharides (FLPS). The response surface methodology was carried out to optimize the extraction parameters. Furthermore, the antioxidant activity of FLPS was studied. The experimental results show that the optimum extraction conditions are: extraction time of 121 min, extraction temperature of 72 °C, solid to liquid ratio of 1: 48 g/mL, and ultrasonic power of 250 W. In this case, the measured extraction rate of FLPS was 11.78%, which was in agreement with the theoretical extraction rate. Response surface analysis was used to accurately and reliably optimize the extraction of FLPS. The results of the antioxidant activity showed that FLPS had antioxidant activity. It has the best scavenging effect on ABTS radical cation (ABTS+·), and it also has ability to scavenge DPPH radical (DPPH·), hydroxyl radical (·OH), superoxide anion radical (·O2-), and ferric reducing activity. This study laid a theoretical foundation for the further development and application of FLPS.