Research Topic: Physicochemical properties

Comparative study on structural characterization, physicochemical properties, and in vitro probiotic activities of resistant starch from different varieties of Euryale ferox

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Euryale ferox, a nutritious aquatic plant, contains two varieties with significantly different health benefits. North Euryale ferox has much higher levels of resistant starch (a special type of starch that resists digestion) compared to South Euryale ferox, making it potentially more beneficial for gut health and diabetes management. The resistant starch in this plant acts as a prebiotic, promoting the growth of beneficial gut bacteria while inhibiting harmful bacteria, supporting overall digestive and metabolic health.

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A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

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This research compared six popular fermented soy foods to understand their unique flavors and health benefits. Scientists found that each food has different flavor chemicals, with natto being distinctive for containing compounds called pyrazines. All six fermented soy foods showed strong antioxidant and antibacterial properties, making them valuable for health promotion. The findings can help food producers improve these traditional foods.

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