Effects of storage illumination on chemical quality of Ulva prolifera were examined for 60 days using dried and baked products stored under > 1,000 lx light or in the dark at 25 °C/60% RH. Volatiles (HS‑SPME GC-MS) and nonvolatiles (HPLC‑QTOF‑MS) were profiled. Across seven chemical classes, total volatiles were highest in dried‑light and lowest in baked‑dark groups. Aldehydes (e.g., benzaldehyde, nonanal) and ketones (e.g., trans‑β‑ionone) increased with light, whereas dimethyl sulfide decreased markedly. Nonvolatile analysis identified six fatty acids plus (+)‑gallocatechin; unsaturated fatty acids decreased faster under light. In baked samples, linoleic and oleic acids declined by 18.2‑fold and 5.4‑fold under light (vs 4.6‑fold and 1.6‑fold in dark), supporting a link between UFA depletion and aldehyde formation. Findings indicate high photooxidative susceptibility of U. prolifera, underscoring dark packaging and prompt consumption of baked products to preserve quality.
Baked fermented milk (BFM) is produced by heating milk at high temperatures before fermentation, which promotes Maillard reactions. These reactions enhance sensory and functional properties and generate bioactive compounds; however, they may also lead to the formation of potentially harmful products. This study aimed to evaluate the physicochemical properties and biological effects of BFM, with and without probiotic supplementation, compared with traditional fermented milk (TFM). Cow's milk was either heated at 90 °C for 5 min or baked at 115 °C for 20 min before inoculation with starter cultures. Half of each preparation was supplemented with probiotics, yielding four formulations: TFM, probiotic TFM (PTFM), BFM, and probiotic BFM (PBFM). Thirty-five male Wistar albino rats were randomly assigned to five groups and fed experimental diets for 45 days, including a control group receiving liquid milk and four groups receiving fermented milk formulations. Physicochemical analysis showed that BFM had higher 5-HMF content and stronger antioxidant activity than TFM, along with slightly higher diacetyl levels but lower apparent viscosity. Biologically, BFM reduced serum glucose levels and oxidative stress markers without adversely affecting body weight gain (BWG), serum lipid profiles, or protein levels. However, rats fed BFM exhibited the highest serum ASAT activity and urea levels. Probiotic supplementation with Bifidobacterium bifidum NRRL B-41,410 and Lacticaseibacillus rhamnosus NRRL B-442 provided synergistic benefits in the PBFM group, including further reductions in glucose levels, improved lipid profiles, decreased oxidative stress, lower BWG, and mitigation of elevated serum urea and ASAT activity. Overall, although daily consumption of BFM may provide health benefits, it may also induce mild metabolic alterations, which are effectively alleviated through probiotic supplementation.
Tea is globally prized for its flavor, with aroma being a key quality indicator. To fully understand tea aroma, which arises from complex perceptual interactions, systematic molecular sensory omics that integrate both perceptual complexity and matrix effects are required. This critical integration continues to be unmet as a key challenge in the field. Baked green tea produced from 'Zhongcha 302' (Camellia sinensis cv. Zhongcha 302, ZC302) is prized for its superior flavor, yet its key odorants and their formation mechanisms remain unclear. This study aimed to identify these key odorants and elucidate the perceptual interactions and predicted mechanism in binary mixtures. Key odorants were identified through an integrated sensomics approach. Perceptual interactions between binary odorant pairs were evaluated using 3‑AFC tests, S‑curves, and odor activity value calculations, with further validation conducted in tea blank matrix. Molecular docking and molecular dynamics simulation were performed to characterize odorant binding to olfactory receptors and predict binding modes. Seven key odorants yielded 21 binary pairs, classified as 13 synergistic, six masking, one additive, and one non-interactive. The additive (geraniol & methyl salicylate) and masking (geraniol &trans-β-ionone) pairs consistently modulated the "floral" attribute in both aqueous and tea matrix. Molecular docking and molecular dynamics simulations demonstrated that the additive odor pair forms a highly compatible and stable complex with OR1G1 via strengthened hydrogen bonding, hydrophobic interactions, and favorable electrostatic complementarity. In this binary odorant system, methyl salicylate stably anchors the receptor extracellular domain, whereas geraniol dynamically modulates receptor structural flexibility. The key odorants in ZC302 baked green tea primarily interact through additive or masking effects, with their perceptual outcomes governed by distinct binding modes to olfactory receptors. The tea matrix critically modulates odor interaction patterns and substantially affects the authenticity of aroma perception.
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Oral processing during the act of eating entails the cyclic mechanical breakdown and insalivation of food to create a bolus that is both safe and simple to ingest. This process is crucial for sensory perception, which in turn affects the blood glucose response through the enzymatic hydrolysis of starch. In vitro digestion studies frequently neglect the oral and proximal gastric phases, which are the sites of initiation and extension of α-amylase exposure. Therefore, the objective of the current study was to investigate the impact of oral-proximal gastric in vitro digestion on the glycemic response and phenolic compounds of bread and cookies. The findings indicated that the food particle size distribution during the 60-min proximal gastric digestion was influenced by the extended salivary oral phase in the so-called proximal gastric phase. This was achieved through the irregular generation and leaching of small particles (< 2 mm) through starch hydrolysis. The phenolics and flavonoids of bread and cookies were released to varying degrees of irregularity at various digestion stages and among the food samples. The proportion of sugar released increased swiftly in a nonlinear manner over the course of the 60 min, and all bread samples, irrespective of their initial starch and ingredient compositions, exhibited similar glucose release at the conclusion of the 60-min oral-proximal gastric digestion. The rates of starch digestion during the oral-proximal gastric phase were found to be highly correlated with a widely used in vitro protocol for estimating the glycemic index of foods that attest to the significant contribution of prolonged human salivary α-amylase activity in the oral and proximal gastric phase to Glycemic responses to starch-based food. Therefore, the development of starch-based foods that preserve organoleptic properties and effectively inhibit human salivary α-amylase activities, regardless of the individual's production level, could be a viable approach to slowing down starch hydrolysis by Human Salivary Amylase (HSA) the enzyme and reducing the Glycemic index score.
This study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with those of regular bread (RB). Bread samples resembling Afyonkarahisar potato bread and Vakfıkebir bread were produced under laboratory conditions and named Afyonkarahisar potato style bread (APSB) and Vakfıkebir style bread (VKSB). APSB and VKSB were subjected to par-baking (7 min at 220 °C for APSB and 9 min at 220 °C for VKSB), followed by frozen storage at -18 °C for up to 60 days and final baking. Also, quality changes in the breads after final baking were assessed over 5 days (days 0, 1, 3, and 5) and compared with conventionally baked control samples. The reduction in specific volume due to par-baking was more pronounced in regular bread than in the traditional bread samples. Hardness values of par-baked breads increased significantly after 60 days of frozen storage for all bread types (p < 0.05). Storage of breads after final baking caused substantial changes in textural properties, but no significant differences were observed in terms of staling rate among the non-par-baked samples during 5 days of storage at room temperature (p = 0.078). VKSB consistently exhibited the lowest eGI values for both the non-par-baked group and the par-baked group. Principal component analysis (PCA) clearly separated the volatile compound profiles of non-par-baked breads (VKSB-Day 0 and APSB-Day 0) from those of regular bread and par-baked breads. The findings of this study suggest that par-baking technology is a promising approach for breads similar to traditional breads, enabling wider consumption without marked quality deterioration up to 30 days and resulting in a lower estimated glycemic index (eGI) than regular bread.
Oral food challenge (OFC) remains the gold standard for diagnosing food allergy; however, it is time-consuming and associated with the risk of allergic reactions. The identification of reliable biomarkers capable of predicting OFC outcomes could improve patient selection and reduce the number of OFCs required in clinical practice. Among the most widely used biomarkers are skin prick tests (SPTs) and serum-specific IgE (sIgE) measurements, including component-resolved diagnostics. However, their diagnostic utility, as well as the comparability of different diagnostic platforms, remains incompletely defined in cow's milk (CM) and hen's egg (HE) allergy. We retrospectively analyzed results of diagnostic tests obtained in children undergoing OFCs to baked milk, raw milk, baked egg, and boiled egg. Diagnostic performance of SPTs to either allergen extracts or native food allergens, as well as sIgE measured using ImmunoCAP and ALEX2 platforms, was evaluated using receiver operating characteristic (ROC) analysis and logistic regression models. Diagnostic performance varied across allergy phenotypes. SPTs to native food allergens demonstrated good discriminative capacity for raw milk and boiled egg allergy, whereas SPTs to standardized extracts showed limited diagnostic utility overall. In baked milk allergy, casein-sIgE measured by ImmunoCAP demonstrated the best diagnostic performance. In raw milk allergy, α-lactalbumin-sIgE measured using ALEX2 platform and β-lactoglobulin-sIgE measured by ImmunoCAP showed greater diagnostic relevance than casein-sIgE. In boiled egg allergy, SPT to raw egg yolk demonstrated the highest diagnostic value. In baked egg allergy, ovalbumin-sIgE measured using the ALEX2 platform showed the best performance, while ovomucoid-sIgE did not demonstrate clear superiority. ALEX2 showed good concordance with ImmunoCAP despite systematic differences in absolute sIgE values. Combined multivariable models provided only modest improvements over single predictors and did not achieve sufficient accuracy to replace OFCs. SPTs to either allergen extracts or native food allergens, as well as sIgE measurements, demonstrate moderate and heterogeneous utility in predicting OFC outcomes for CM and HE allergy. Although ALEX2 and ImmunoCAP showed comparable overall performance, platform-specific interpretation may be required. OFC remains indispensable for definitive diagnosis.
Thermal processing plays a crucial role in tilapia consumption. To investigate the effects of heat treatment on tilapia protein quality and biological activity, this study employed three methods-steaming, microwaving, and baking to process tilapia protein, followed by static INFOGEST In Vitro digestion. Protein quality assessment indicators included degree of hydrolysis, molecular weight distribution, amino acid composition, and scoring. Bioactivity was verified through In Vitro experiments and computer simulations. Results indicate that thermal processing significantly enhances protein digestibility and amino acid availability by moderately altering protein structure and exposing enzymatic cleavage sites. Among the treatments, baked achieved the highest degree of hydrolysis, essential amino acid index, and biological value; while steaming exhibited the highest amino acid release rate and essential amino acid score. Concurrently, thermal processing significantly enhanced tilapia protein bioactivity: Baked markedly increased hypoglycemic activity, with the α-amylase and α-glucosidase inhibitory activities after gastrointestinal enzyme hydrolysis in the baked group reaching 51.48% and 51.74%, respectively, significantly higher than the 42.72% and 41.17% in the fresh group. Steaming substantially elevated antioxidant activity, with ABTS radical scavenging activity reaching 69.00% compared to 57.96% in the fresh group.
Gluten-free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and antibody recognition. This review examines the scientific, analytical, and regulatory factors that determine whether gluten quantification can support robust enforcement of the 20 mg gluten/kg threshold used in most jurisdictions, with a focus on method performance criteria (MPCs). The molecular complexity of gluten and the structural changes induced by baking, fermentation, and other processing steps influence extractability and epitope availability. These effects contribute to variable results across enzyme-linked immunosorbent assays that use different antibodies, extraction chemistries, and calibration standards. The widespread use of PWG gliadin (gliadin reference material) as a calibrant supports harmonized calibration for wheat-based analyses. Still, it can introduce bias because it does not reflect the gluten composition in processed or mixed-cereal foods. Improved incurred reference materials offer advantages but are not yet widely accessible. Proficiency testing data from DLA and FAPAS show that interlaboratory agreement is strongest for unprocessed matrices and decreases in baked, fat-rich, or fermented foods. These findings highlight the need for harmonized validation and for statistical criteria that define acceptable assay performance around the regulatory threshold. Advanced techniques such as liquid chromatography-tandem mass spectrometry provide detailed peptide-level information and can support confirmation in matrices where immunoassays lose sensitivity. A coordinated, performance-based framework aligned with Codex guidance would enable analytical methods to be evaluated against common criteria for recovery, precision, and detection capability. Codex alignment also introduces method dependency, as the current Type I Codex approach for gluten relies on the R5 Méndez ELISA as the defining method. Because Type I methods are empirical defining methods, results are comparable to the definition established by that method rather than necessarily being traceable to an independent reference value for gluten. The use of a single Type I method can therefore limit comparability when laboratories use assays based on other antibodies or extraction and calibration systems, particularly in processed matrices. Integrating such MPCs into regulatory practice, proficiency testing, and private certification systems would improve the comparability of gluten testing results and improve the reliability of gluten-free labeling in international markets.
Background: Free-word association (FWA) captures the most accessible lexical responses to a stimulus, providing a window into automatic cognitive representations of food categories that may differ across cultures and between sexes. Objectives: To examine whether the dominant cognitive associations evoked by the word "sweets" differ across three language groups (Hungarian, English, Spanish), whether they vary by sex, and whether they relate to body mass index (BMI) and self-reported eating disorder risk. Methods: A total of 1349 participants completed an online survey including a single FWA prompt. Responses were classified into 10 semantic categories and analyzed using chi-square tests. Effect sizes (Cramér's V) were reported for all tests. Height and weight were converted to uniform metric units, and BMI was calculated. Results: The association profile differed significantly across language groups (χ2[18] = 210.05, p < 0.001, V = 0.28). Chocolate dominated Hungarian responses, while Baked goods/Desserts and Sugar/Candy dominated English, and Positive emotion and Baked goods/Desserts predominated among Spanish speakers. Sex differences were significant overall (χ2[9] = 43.72, p < 0.001, V = 0.18). BMI distributions differed markedly across nations (χ2[6] = 157.17, p < 0.001, V = 0.26), and sweets categories were significantly associated with eating disorder risk (χ2[27] = 48.04, p = 0.008, V = 0.11); however, this result should be interpreted with caution given the extreme skew toward the lowest-risk category [84.2%], with Negative/Health associations overrepresented among higher-risk participants. Conclusions: Cultural context plays a significant role in shaping automatic cognitive associations with sweet foods. The exploratory association between sweets categories and self-reported eating disorder risk warrants further investigation using validated instruments before any substantive conclusions can be drawn.
Edible oleogels have emerged as a promising alternative to traditional solid fats, offering a healthier option by replacing saturated and trans fats with structured vegetable oils. These gels, composed of edible oils and oleogelators, mimic the functional properties of solid fats while providing enhanced nutritional benefits. Their versatility makes them suitable for a range of food products, including baked goods, ice cream, and chocolate. This review explores the latest advancements in oleogel technology, focusing on their formulation, oleogelation methods, and applications in 3D-printing for personalized nutrition. Structuring techniques, such as direct dispersion, emulsion templating, foam templating, and solvent exchange, are discussed, highlighting their unique advantages in terms of texture, stability, and sensory attributes. The integration of oleogels into 3D-printing technology offers new opportunities to design customized food products tailored to individual dietary needs. Such applications enable the creation of sustainable, functional foods with enhanced health benefits. Despite notable progress, challenges such as optimizing rheological properties, ensuring scalability, and gaining consumer acceptance remain. Nonetheless, oleogels hold great potential for the development of next-generation food systems, particularly in personalized nutrition, and represent a transformative innovation in advancing food science and technology. Oleogels replace unhealthy fats with structured edible oils for healthier foods.Novel oleogelators enhance functionality and sustainability in food applications.3D-printed oleogels enable personalized nutrition with custom shapes and nutrients.Oleogels can be used in many food products, such as baked goods, meat products, and sweet foods.
Dysphagia in the elderly causes inadequate nutrient intake, particularly protein. 3D food printing offers a promising solution by producing customized nutrient-rich foods. To develop 3D-printed salmon analogs, walnut protein (WP)-egg white protein (EWP) emulsion gels were used. Higher EWP content improved printability due to increased mechanical strength and a denser microstructure formed through hydrogen bonding. Subsequently, the effects of pre-processing (baking and steaming) on 3D-printed analogs were investigated. Products baked for 3 min scored highest in sensory attributes (salmon-like color, roasted/fatty flavors, texture, swallowing smoothness). Baking induced a reddish, darker color (likely from Maillard reaction), while steaming brightened the products. Notably, all products met Levels 4-6 of the International Dysphagia Diet Standardization Initiative (IDDSI). Furthermore, baking increased key aroma compounds (eg. 1-octen-3-one), while steaming elevated aldehydes, alcohols, and sulfur-containing compounds. Therefore, baked for 3 min was identified as optimal treatment, supporting 3D-printed food development for dysphagic elderly.
Low glycemic index (GI) and high dietary fiber foods attracted lots of interesting. Wheat bran insoluble dietary fiber (IDF), vital wheat gluten (WG), and rare sugar D-tagatose are promising ingredients for developing functional baked goods. However, their combined effects on low-GI flour products remains unclear. In this work, low-GI toasts with high quality were developed by a mixture compound D-tagatose (12%), probiotic-modified IDF (15%), and WG (7%). Their complicated synergical effects on gluten protein properties, dough and toast quality were systematically investigated. Results indicated that addition of D-tagatose and IDF significantly reduced the GI of toast, but simultaneously decreased content of free sulfhydryl groups, increased glutenin macropolymer (GMP) content, and elevated the zeta potential of gluten proteins, which led to a disrupted gluten network structure, inhibiting gluten polymerization and negatively impacting toast quality. Conversely, WG supplementation promoted gluten aggregation, improving dough rheological properties and enhancing toast hardness, IDF and WG significantly reduced starch viscosity (p < 0.05) and altered the thermal properties of gluten. Notably, combination of these low-GI ingredients not only lowered the GI but also enriched the flavor compounds. In conclusion, synergistic interaction of D-tagatose, IDF, and WG alters gluten protein aggregation behaviour, offering a novel approach to balance the nutritional benefits and quality of low-GI toast, providing valuable insights to develop functional baked products.
Eosinophilic esophagitis (EoE) is a chronic inflammatory disease of the esophagus with symptoms of esophageal dysfunction. It is strongly associated with other atopic conditions in patients and has therefore been recognized as a late manifestation of the atopic march. Sensitization to foods and/or aeroallergens early in life may predispose some individuals to subsequent EoE development. Moreover, the disease was found to emerge as a potential side effect of oral immunotherapy (OIT). However, it remains unclear whether OIT induces or rather "unmasks" a pre-existing but subclinical disorder. We report a boy with IgE-mediated cow's milk (CM) allergy, confirmed in infancy after anaphylaxis to yogurt, positive skin prick tests, and elevated CM-specific IgE. He tolerated baked milk following a supervised oral food challenge. From early childhood, he developed severe allergic asthma and rhinitis, refractory to standard therapy. Omalizumab (OMA) was initiated at 10 years of age with marked and sustained asthma control. While receiving anti-IgE treatment, at 13 years of age, the patient independently liberalized his diet and tolerated progressively less processed dairy products for 6-8 months without immediate hypersensitivity reactions. He subsequently developed recurrent vomiting and, two months later, experienced anaphylaxis after ingestion of a small amount of ice cream. Despite extensive evaluation during hospitalization, vomiting persisted and was associated with weight loss. Upper endoscopy revealed esophageal inflammation, with histological confirmation of EoE diagnosis. Treatment with proton pump inhibitor therapy, swallowed topical budesonide, and renewed strict CM elimination resulted in rapid clinical improvement, weight gain, reduction of peripheral eosinophilia, and histologic remission. Treatment with OMA was sustained. This case illustrates the diagnosis of eosinophilic esophagitis in a child with severe IgE-mediated cow's milk allergy and asthma during ongoing omalizumab treatment and prolonged unsupervised reintroduction of cow's milk products. Causal inferences cannot be made, the case highlights the need to consider EoE in highly atopic patients who develop persistent upper gastrointestinal symptoms during dietary liberalization.
Sweet potato (Ipomoea batatas (L.) Lam) is a widely cultivated crop valued for its nutritional and functional properties. In Japan, consumers particularly prioritize the sweetness and texture of baked sweet potatoes. Among the free sugars in cooked sweet potatoes, maltose is predominant, generated by β-amylase-mediated hydrolysis of gelatinized starch during heating. This study investigated the relationship between starch gelatinization properties and β-amylase activity in ten soggy-type sweet potato cultivars (Aikomachi, Annouimo, Beniharuka, Benimasari, Fukumurasaki, Himeayaka, Karayutaka, Kenroku, Silksweet, and Tamayutaka) and one intermediate-type standard cultivar (Kokei 14), all cultivated in the same farm. We evaluated free sugar content, starch gelatinization characteristics, amylopectin chain-length distribution, and β-amylase activity. A positive correlation was observed between the proportion of DP13-24 chains in amylopectin and the onset (T o) and peak (T p) gelatinization temperatures, as measured by differential scanning calorimetry (DSC). Himeayaka, with the highest maltose content, also showed the highest β-amylase activity. In contrast, Silksweet had similar enzyme activity but lower maltose levels. These findings indicate that starch gelatinization behavior is key to the sweetness and texture of cooked sweet potatoes. Principal component analysis grouped the cultivars into three categories: typical soggy-type, slightly soggy-type, and near intermediate-type. These insights can guide the breeding and selection of cultivars aligned with consumer preferences.
This study investigated the potential of Cucurbita moschata and Cucurbita maxima as functional ingredients in cookie formulations. Pumpkin powders were incorporated as partial wheat flour substitutes to evaluate their effects on the physicochemical, nutritional profile, and functional properties of cookies. The results showed that pumpkin incorporation improved moisture retention and water absorption capacity, contributing to enhanced technological performance of the dough and baked products. Nutritional analysis revealed significant increases in protein, dietary fiber, fat, ash, and carotenoid contents in enriched cookies compared with the control formulation.Texture profile analysis demonstrated variety-dependent effects. Cookies enriched with C. moschata showed increased hardness at lower substitution levels but a softening effect at higher concentrations, whereas C. maxima maintained relatively stable firmness across formulations. Thermal analysis indicated improved thermal stability in enriched cookies, while mineral analysis confirmed better retention of essential elements. Confocal laser scanning microscopy further revealed a more homogeneous ingredient distribution and stronger matrix integration in cookies containing C. maxima powder.Furthermore, the incorporation of pumpkin powders significantly enhanced the bioactive profile of cookies, as reflected by higher total polyphenol content and increased DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. These results highlight the potential of pumpkin powders as valuable functional ingredients for improving both the nutritional quality and functional properties of bakery products. The study supports the development of nutritionally enriched cookies with enhanced health benefits and technological performance.
To address the instability of grape seed polyphenols (GSP) and the lipid composition of traditional butter cookies, this study employed a camellia seed oil-based emulsion gel loaded with GSP as a butter substitute. Optimal conditions were established at an oil-to-water ratio of 7:3 and a gelatin concentration of 3%, yielding an oil-holding capacity of 89.5% and a uniform microstructure. Incorporating 0.1% GSP enhanced the gel network through hydrogen bonding, conferring more robust shear-thinning properties and excellent thermal processing tolerance. When applied to cookies, this gel produced optimal sensory ratings. This formulation reduced rapidly digestible starch by approximately 4.7% and increased resistant starch by about 7.9%, significantly delaying starch digestion rates. Its antioxidant properties extended shelf life to 1.6-1.9 times that of the control group. This system offers a novel strategy for developing functional baked goods with enhanced flavor, digestive properties, and shelf life.
Zisun tea, produced in Changxing, China, holds a profound historical heritage and has significantly influenced the tea culture in numerous tea-producing and consuming countries worldwide. Despite its high reputation, the flavor profile of Zisun tea remains unclear. This study analyzed aroma profiles and key volatile contributors across four grades and six major cultivars of Zisun tea. Results indicated that lower grades exhibited increased baked leaf aroma and decreased tender and fragrance aroma, while cultivars displayed distinct green or fruity attributes. Nineteen key volatile compounds were linked to grade- and cultivar-specific traits, with terpene and amino acid metabolites being primarily floral alcohols. Grade-cultivar shared compounds including hexanal, phenylethyl alcohol, linalool oxide (pyranoid), geraniol and 2-furanmethanol also aided in discriminating both grades and cultivars. Additionally, indole, cis-jasmone, nonanal, 2-furanmethanol, heptanal, hexanoic acid and benzyl alcohol were found to contribute obviously to the variations of overall aroma profile.
Differential phase contrast (DPC) imaging in scanning transmission electron microscopy (STEM) maps projected electric/magnetic fields through the phase sensitivity of segmented low-angle detectors. Although typically applied to atomic-resolution imaging at low beam currents, STEM-DPC is here demonstrated as a rapid micro and nanoscale image-segmentation tool for materials characterization with particular focus on advanced aluminum alloys. Decomposition of false-color DPC micrographs in hue-saturation-value space enables simultaneous identification and quantification of nanoclusters, GP zones, intermediate precipitate phases, dislocation cores, and associated strain fields within a single field of view. The method is demonstrated across multiple alloy systems, including clustering and strain-field mapping in a deformed AlMgZn(Cu) crossover alloy, precipitate identification in a paint-baked automotive sheet alloy, phase-variant segmentation in overaged AA7075-T7, and nanopore and nanoparticle detection in an anodic coating on AA2024-T3. Coupling DPC with neural-network segmentation further enables automated grain-boundary delineation and quantification in nanocrystalline aluminum thin films. Combined with STEM-EDX, DPC-based segmentation enables correlative microstructural analysis, establishing DPC as a rapid complement to techniques such as SPED and 4D-STEM.
Drying is fundamental to Scytosiphon lomentarius processing. This study systematically evaluated how vacuum freeze-dried, microwave-dried, and hot-air dried affect its bioactivity and quality. We found that freeze-dried sample demonstrated superior rehydration capacity, notably enhanced antioxidant activity, and elevated bioactive compounds such as total phenols and flavonoids. This anti-inflammatory advantage was further validated in an LPS-induced RAW 264.7 cell model. Untargeted UPLC-ESI-QTOF/MSE identified 135 non-volatile metabolites, with 18 differential metabolites as key to antioxidant activity variation. Molecular docking targeting iNOS revealed a marked increase in potential iNOS inhibitors in freeze-dried samples. Electronic nose analysis distinguished the three drying groups, while HS-GC-MS/MS tentatively identified 125 volatile compounds. Freeze-dried samples better retained Ionone, yielding caramel and creamy baked notes, while hot-air dried generated unpleasant dimethyl trisulfide. Collectively, freeze-dried proves optimal for S. lomentarius processing by best enhancing antioxidant capacity, anti-inflammatory activity, and characteristic volatile metabolites, providing a theoretical foundation for its high-quality production.