Abstract:Staphylococcus aureus, a common Gram-positive foodborne pathogen, is ubiquitous in the human skin and respiratory tract. It can cause pneumonia, pleurisy, endocarditis, food poisoning, sepsis and other infectious diseases. The widespread and long-term use of antibiotics has aggravated the antibiotic resistance of Staphylococcus aureus. In particular, the emergence of multi-drug resistant strains has greatly reduced the therapeutic effect. Therefore, developing new antibacterial means to replace or assist existing antibiotics has become an urgent need. Microbial natural products are important resources for the development of new antibiotics, and antagonistic microorganisms play an important role. This paper reviewed the species of antagonistic bacteria against Staphylococcus aureus, the types of antibacterial active substances, and the commonly used screening methods of antagonistic bacteria and further discussed the possible antibacterial mechanisms, aiming to provide theoretical guidance and new research ideas for the biological control of Staphylococcus aureus.

Abstract:Food allergy (FA) is a common immunological disorder, and its pathogenesis is primarily associated with a complex regulatory process involving CD4⁺ T cells in the immune system, such as the polarization of Th2 cells and the imbalance between Treg/Th17 cells. The balance of intestinal immune cells plays a critical role in the development of FA, while dysbiosis of the gut microbiota may disrupt this balance, thereby contributing to the onset of FA. Probiotic intervention targeting the gut microbiota can directly or indirectly influence the functions of immune cells to regulate immune responses, representing a promising approach for the prevention and treatment of FA. The authors discuss the potential of probiotics in modulating gut microbiota, regulating intestinal barrier integrity and T cell balance as a novel strategy for FA therapy. This study aims to deepen the understanding of the complex interactions among FA, immune cells, and gut microbiota, providing theoretical references for future research and clinical applications.

Abstract:As an emerging discipline, metabolomics has gradually become the focus of food science research. Among numerous metabolomics analysis methods, gas chromatography-mass spectrometry (GC-MS) has attracted much attention for its wide application. Fermented cereal foods occupy an important position in global dietary culture and are an indispensable type of foods in people’s daily lives. The author reviewed the application of GC-MS based metabolomics for the development of fermented cereal foods, covering sample preparation, metabolite extraction, data analysis, and practical application in fermented cereal foods. Moreover, this paper elaborated on the advantages and limitations of GC-MS-based metabolomics in fermentation, aiming to provide a reference for further exploring the principles of food fermentation and facilitating the rapid promotion of potential new products.

Abstract:[Objective]This study aimed to investigate the effect of microwave heating on the fructan mass fraction in steamed cakes prepared with Saccharomyces cerevisiae and elucidate the molecular mechanism of the activation of invertase by microwave.[Method]Steamed cakes were prepared under varying microwave power density (3.40~5.10 W/g) and heating time (2~5 min), and the fructan mass fraction was compared between steamed cakes prepared by microwave heating and conventional steaming. The activity of invertase from Saccharomyces cerevisiae was measured under microwave heating and water bath heating conditions. Molecular dynamics simulations were performed to explore the invertase-kestose interactions under microwave fields.[Result]Microwave treatment significantly reduced fructan mass fraction in steamed cakes prepared with Saccharomyces cerevisiae. At the microwave power density ≥4.25 W/g and heating time >2 min, the fructan mass fraction decreased to below 0.30%, which was much lower than that under conventional steaming. Microwave enhanced the invertase activity, increasing hydrogen bonds between invertase and kestose from 10.6 to 14.3 and lowering binding free energy from (-44.78±1.81) kJ/mol to (-55.60±1.90) kJ/mol.[Conclusion]Microwave heating strengthens hydrogen bonding and coulombic interactions to stabilize enzyme-substrate complexes, thereby enhancing invertase activity and promoting fructan degradation in steamed cakes prepared with Saccharomyces cerevisiae.

Abstract:[Objective]Studies have shown that cyanidin-3-glucoside (C3G), the main component of black rice anthocyanins, exhibits protective effects on retina and retinal pigment epithelium (RPE) cells. However, there is a lack of in vivo evidence regarding the efficacy of C3G in alleviating dry eye disease (DED), which limits its application in ocular surface disorders. This study aims to investigate the protective effects of C3G on DED in rats.[Method]24 Wistar rats were randomly assigned into control, model, and C3G groups. In model and C3G groups, a DED model was established by subcutaneous injection of scopolamine hydrobromide (4 times daily for 28 d). The C3G group was administered 50 mg/kg C3G by gavage during the modeling period. DED parameters, including tear secretion and fluorescein sodium staining, were measured weekly. On day 28, corneal and conjunctival tissue samples were collected to assess inflammatory cytokine levels and histopathological changes.[Result]Compared with the control group, the model group showed reduced tear secretion, increased corneal fluorescein staining scores, upregulated mRNA relative expression levels of tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) genes(P<0.05), disarrangement of corneal cells, loose stromal layers, and decreased goblet cells in the conjunctival tissue. Compared with the model group, the C3G group showed elevated tear secretion, reduced fluorescein staining scores, downregulated mRNA relative expression levels of TNF-α and IL-6 genes (P<0.05), tightly arranged corneal cells and increased goblet cells in the conjunctival tissue.[Conclusion]C3G has the effect of alleviating corneal and conjunctival tissue damage in DED rats, which provides a theoretical basis for the development of functional food containing black rice anthocyanins for eye protection.

Abstract:[Objective]This study aims to analyze the important chemical components of different ginger germplasm resources from Fujian and evaluate their comprehensive quality and free radical scavenging activities.[Method]Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-quadrupole-time of flight-mass spectrometry (LC-QTOF-MS) were employed to determine the importance chemical components in 13 ginger germplasm resources. Differences in the chemical compounds were analyzed by the cluster analysis and principal component analysis (PCA). The free radical scavenging activities of the ginger germplasm resources against ABTS⁺ were further evaluated.[Result]A total of 65 chemical compounds were identified from the 13 ginger germplasm resources, including 44 volatile compounds and 21 non-volatile compounds. Among them, one gingerol and 2 dihydrocurcumin derivatives were the newly detected compounds in ginger. The highest total peak areas of volatile compounds and non-volatile compounds were detected in ginger germplasm resources J9 and J10, respectively. According to the results of cluster analysis, the 13 ginger germplasm resources were clustered into 3 groups: Group I including J9 and J8, Group II including J2, J5, J4, J1, J7, and J3, and Group Ⅲ including the remaining 5 resources. PCA identified 29 differential representative components including eucalyptol, neral, citral, zingiberene, α-curcumene, β-bisabolene, β-sesquiphellandrene, and 1-dehydro-6-gingerdione. Regarding the comprehensive score of ginger quality, the top 2 ginger germplasm resources were J9 and J8. The ginger germplasm resources exhibited the ABTS⁺ free radical scavenging activities with the IC₅₀ values in the range of 69.00~172.33 μg/mL, and the ginger germplasm resource J3 displayed the strongest ABTS⁺ free radical scavenging activity. The correlation analysis showed that gingerols made greater contributions to the ABTS⁺ free radical scavenging activity than diarylheptanoids.[Conclusion]This study can screen out the elite ginger germplasm resources suitable for different processing products of ginger and provide data support for the deep processing industry of ginger.

Abstract:[Objective]This study aims to investigate the variation rules of polyphenolic substances and antioxidant activity of jujube juice fermented by lactic acid bacteria after in vitro simulated gastrointestinal digestion.[Method]The mass fractions of total phenols, free phenols, and bound phenols, as well as the composition of polyphenolic substances and antioxidant activity in the jujube juice fermented by lactic acid bacteria (original jujube juice) at different fermentation stages and in vitro simulated gastrointestinal digestive fluids were determined and compared.[Result]With prolonged fermentation time, the mass fractions of total phenolics in the original jujube juice and the gastric digestive fluid increased and then declined, while that in the intestinal digestive fluid exhibited fluctuating trends. At 48 h of fermentation, all samples reached their peak values: 156.83, 152.50, and 100.71 mg/100 g, respectively. With prolonged fermentation time, the mass fractions of free phenols in the original jujube juice and the gastric digestive fluid showed an increasing trend, while that in intestinal digestive fluid exhibited fluctuating changes. The mass fraction of free phenols in the gastric digestive fluid was higher than those in the original juice and intestinal digestive fluid after 16 h of fermentation, reaching a maximum value of 110.78 mg/100 g after 64 h of fermentation, indicating that the gastric environment significantly promoted the release of free phenols. In addition, bound phenols in the original juice and intestinal digestive fluid accumulated significantly in the early stage of fermentation. Fermentation improved the scavenging rates of free phenols against DPPH and ABTS⁺ free radicals, and gastric and intestinal digestion enhanced the scavenging effects of free phenols against DPPH and ABTS⁺ free radicals, respectively. With prolonged fermentation time, the DPPH and ABTS⁺ free radical scavenging rates of bound phenolics in the original jujube juice exhibited fluctuating trends, while those of the gastric digestive fluid showed an increasing trend in DPPH free radical scavenging activity. In contrast, the ABTS⁺ free radical scavenging capacity of bound phenolics in the intestinal digestive fluid followed an initial increase followed by a decline. Compared with the free phenol components in the unfermented jujube juice, the free phenol components rutin, hydrocinnamic acid, benzoic acid, and salicylic acid in the original jujube juice showed mass concentration increases of 21.51%, 54.41%, 25.68%, and 28.62%, respectively. Compared with the free phenol components in the original jujube juice, vanillic acid, gallic acid, syringic acid, protocatechuic aldehyde, and luteoloside among the free phenol components in the gastric digestive fluid showed increased mass concentrations, indicating that fermentation and gastric digestion facilitated the release of free phenols. Compared with the bound phenol components in the unfermented jujube juice, rutin, trans-ferulic acid, and 4-hydroxybenzoic acid showed decreased mass concentrations in the original jujube juice. Compared with the bound phenol components in the original jujube juice, rutin, trans-ferulic acid, protocatechuic acid, and protocatechuic aldehyde showed decreased mass concentrations in the gastric digestive fluid. Compared with the bound phenol components in the gastric digestive fluid, the intestinal digestive fluid showed increases of 20.67%, 54.03%, and 29.76% in the mass concentrations of trans-ferulic acid, gallic acid, and protocatechuic acid, respectively.[Conclusion]Lactic acid bacteria fermentation improves the polyphenol composition and antioxidant activity of jujube juice after gastrointestinal digestion, which provides a scientific basis for the development of functional fermented jujube products.

Abstract:[Objective]This study aims to investigate the effects of different withering methods on the quality of Wuyi rock tea produced from rain-soaked leaves.[Method]The rain-soaked leaves of Wuyi Shuixian (Camellia sinensis) were treated with three withering methods: comprehensive withering in a fermentation machine, natural withering, and withering in an automated withering equipment. Sensory evaluation, biochemical component detection, and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry were employed to comparatively analyze the flavor compounds.[Result]The tea samples processed by the automated withering equipment (PW) exhibited the highest overall quality, characterized by a rich floral and fruity aroma, as well as a mellow, brisk, and refreshing taste. Cluster analysis combined with the variable importance in projection (VIP) of orthogonal partial least squares-discriminant analysis (OPLS-DA) identified six key flavor compounds significantly contributing to the tea infusion. The PW showed higher mass fractions of water extracts, tea polyphenols, and free amino acids. Additionally, 15 key aroma compounds with VIP>1 and odor activity value (OAV)>1 were identified as critical differential aroma compounds. Compounds such as indole, α-farnesene, and 6-methyl-5-hepten-2-one had high mass fractions in the PW, contributing significantly to their floral and fruity aroma. The naturally withered samples (SW) exhibited an intermediate total mass fraction of aroma compounds, while the comprehensively withered samples (CK) had lower total mass fraction of aroma compounds and mass fractions of key aroma compounds, along with higher mass fraction of hexanal (imparting a grassy odor), demonstrating a distinct dull green taste.[Conclusion]The study demonstrates that automated withering equipment significantly enhances the quality of Wuyi rock tea produced from rain-soaked leaves, providing a theoretical basis for the quality control and the broader application of this novel withering technology.

Abstract:[Objective]This study aims to elucidate the transformation process of black ginseng saponins and their immunomodulatory mechanisms.[Method]An ultrasound-assisted enzymatic method was employed for the transformation of black ginseng saponins, and the mass concentration of black ginseng saponins was determined. Furthermore, the immunomodulatory effects of black ginseng saponins were investigated through animal experiments.[Result]Under the conditions of an enzymatic hydrolysis temperature of 40 ℃, an enzyme mass fraction of 8%, enzymatic hydrolysis time of 60 min, and ultrasonic treatment time of 25 min, the mass concentration of black ginseng saponins increased from 1 615.40 μg/mL to 3 351.38 μg/mL, which represented an increase of 107.47%. The results of animal experiments showed that black ginseng saponins significantly increased the body mass, spleen index, and thymus index of mice, and significantly elevated the serum levels of immunoglobulins IgM, IgG, and IgA. Western blot analysis further revealed that black ginseng saponins significantly upregulated the expression of NOD1, NOD2, RIP2, TAK1, IKKα/β, and NF-κB.[Conclusion]This study provides a theoretical reference for the ultrasound-assisted enzymatic transformation of black ginseng saponins and the research on their immunomodulatory effects.

Abstract:[Objective]This study aims to explore the degradation patterns of nutrients in corn steep liquor by Aspergillus oryzae and the absorption characteristics of the product.[Method]Aspergillus oryzae was used for the fermentation of corn steep liquor, and degradation patterns of nutrients were studied after fermentation for 1, 3, 5, 7, 9, and 11 d. Changes in amino acid mass fraction and peptide molecular mass distribution in corn steep liquor after fermentation for 7 d were measured. Furthermore, the resting cells of Auricularia heimuer mycelia were used to explore the absorption characteristics of the fermentation product of corn steep liquor.[Result]As the fermentation time prolonged within 1~7 d, the mass concentrations of total sugar and reducing sugar in corn steep liquor decreased significantly, while the mass concentrations of soluble protein, amino acid nitrogen, and total amino acids, biomass of Aspergillus oryzae, and protease activity increased significantly. The fermented product absorbed by the resting cells of Auricularia heimuer mycelia had hydrophilic and amphiphilic properties, with a uniform relative molecular mass distribution.[Conclusion]Aspergillus oryzae could efficiently ferment corn steep liquor without any additives, and the fermentation product could be absorbed and utilized by edible fungi, which laid a foundation for the development of nutrients from corn steep liquor for edible fungi.

Abstract:[Objective]This study aims to screen the strains of lactic acid bacteria (LAB) suitable for Suancai fermentation.[Method]Traditional fermented Suancai from the Dai ethnic region of Yunnan was used as the research samples for the isolation and purification of LAB. The purified isolates were evaluated for fermentation characteristics, including nitrite degradation, acid production, acid resistance, and salt tolerance. Additionally, the antimicrobial activity, antibiotic susceptibility, hemolytic activity, and amino acid decarboxylase activity were assessed to identify dominant strains.[Result]A total of 208 LAB strains were isolated from 40 Suancai samples. Preliminary screening based on nitrite degradation identified 20 strains with high efficiency, and 16S rDNA sequencing identified 15 strains of Lactobacillus plantarum, 2 strains of Levilactobacillus brevis, 1 strain of Limosilactobacillus fermentum, 1 strain of Weissella cibaria, and 1 strain of Lactiplantibacillus pentosus. The secondary screening based on nitrite degradation revealed 5 strains with nitrite degradation efficiencies >95%, as well as 4 strains producing lactic acid at mass concentrations higher than 21 g/L. Among them, strain D8 demonstrated the nitrite degradation rate reaching (98.42±0.45)%, decreasing the pH to 3.63±0.05 and producing lactic acid as high as (22.65±0.05) g/L after 24 h of fermentation. Additionally, the OD₆₀₀ value of the strain reached 2.002±0.012 in a NaCl solution with the mass fraction of 8% and 0.268±0.038 in a solution with pH 3, indicating excellent acid and salt tolerance. Strain D8 showed the inhibition zone diameters of (18.40±0.08) mm against Escherichia coli, (19.36±0.24) mm against Staphylococcus aureus, and (16.52±0.57) mm against Salmonella typhimurium, indicating remarkable antimicrobial performance. All the strains were non-hemolytic and tested negative for arginine, lysine, and ornithine decarboxylase, and susceptible to most antibiotics.[Conclusion]Comprehensive evaluation suggests strain D8 as the dominant strain for Suancai fermentation.

Abstract:[Objective]This study aimed to explore the antioxidant and anti-fatigue properties of Malus spectabilis fruit polysaccharides (MPPs) and analyze the structure-activity relationships.[Method]Two types of MPPs were prepared via acidic (AC-MPC) and alkaline (AL-MPC) extraction methods. The polysaccharide composition was identified by high-performance anion-exchange chromatography (HPAEC). The changes in mouse body mass, serum biochemical indicators, and exhaustive swimming time were measured to assess the in vivo antioxidant and anti-fatigue effects of MPPs.[Result]Galacturonic acid was the main component in both types of MMPs, while AL-MPC had higher mass fraction of total polysaccharides. The in vivo experiments demonstrated that both types of MMPs possessed significant antioxidant and anti-fatigue activities. In particular, AL-MPC showcased better performance. Compared with the control group, high-dose AL-MPC substantially enhanced the antioxidant enzyme activities and reduced the malondialdehyde (MDA) level in the mouse liver. In addition, AL-MPC significantly prolonged the exhaustive swimming time of mice and reduced the blood urea nitrogen (BUN), lactic acid (LA), and lactate dehydrogenase (LDH) levels.[Conclusion]MMPs have significant antioxidant and anti-fatigue activities. Especially, AL-MPC exhibits more excellent bioactivity due to its unique structural features. This study provides a scientific basis and potential raw materials for the value-added utilization of Malus spectabilis fruits and the development of functional foods.

Abstract:[Objective]This study aims to comprehensively develop perilla and improve its utilization value.[Method]Using perilla leaves as raw material, the effects of solid-liquid ratio, ethanol volume fraction, ultrasonic time, and enzymatic hydrolysis time on the mass fraction of anthocyanins in perilla leaves were studied. The ultrasound-assisted dual-enzyme extraction conditions for anthocyanins from perilla leaves were optimized by the response surface method. The antioxidant activity and phenol mass fraction of anthocyanins from perilla leaves were determined, and the main phenols were analyzed by chromatography.[Result]The optimal extraction conditions of anthocyanins from perilla leaves were solid-liquid ratio of 1 g∶16 mL, ethanol volume fraction of 74%, ultrasonic time of 23 min, and enzymatic hydrolysis time of 92 min. Under these conditions, the mass fraction of anthocyanins from perilla leaf was 252.87 mg/100 g, with a DPPH radical scavenging rate of 48.88%, a total antioxidant capacity of 51.12%, and a hydroxyl radical scavenging rate of 34.99%. The phenols in perilla leaf anthocyanins showed the mass fraction of 4.81 mg/g, containing (0.43±0.04) mg/g delphinidin-3-O-glucoside, (0.86±0.07) mg/g cyanidin, and (1.41±0.03) mg/g paeoniflorin-3,5-O-diglucoside. The mass fraction of phenols in different batches of the same variety had little difference. In addition, perilla leaf anthocyanins had a strong ability to scavenge DPPH and hydroxyl free radicals. Paeoniflorin-3,5-O-diglucoside bound to the Nrf2 pocket of KEAP1, inhibited KEAP1-Nrf2 binding, and promoted the nuclear translocation of Nrf2 and the expression of hemeoxygenase-1 (HO-1) and quinone oxidoreductase 1 (NQO1).[Conclusion]Factors such as the mass ratio of dual enzymes, total enzyme dosage, temperature, solid-liquid ratio, ethanol volume fraction, ultrasonic time, and enzymatic hydrolysis time have different effects on the mass fraction of anthocyanins in perilla leaves, and the mass fraction of phenols in perilla leaves is related to the raw materials and storage conditions. Perilla leaf anthocyanins can exert antioxidant effects by directly scavenging free radicals and activating the KEAP1-Nrf2/antioxidant response element (ARE) pathway. Ultrasound-assisted dual-enzyme method enables efficient extraction of high-purity anthocyanins from perilla leaves. This study provides a theoretical basis for the application of perilla leaf anthocyanins in food processing.

Abstract:[Objective]This study aims to construct chitosan and chitin-based carriers with hierarchical porous lamellar structures, systematically evaluate the immobilization effects of these carriers for Pseudomonas fluorescens lipase (PFL) and the performance of the immobilized enzyme in catalyzing the hydrolysis of fish oil.[Method]Chitin/chitosan were modified via the sol-gel method to prepare the carriers for the binding with free PFL. The enzymatic properties of the immobilized PFL were then evaluated, and then analysed the hydrolysate composition of anchovy oil catalyzed by the immobilized PFL.[Result]The modified carriers exhibited lamellar structures with abundant free amino groups on the surface, which facilitated covalent immobilization of the enzyme. The chitosan-based carrier achieved the immobilization efficiency of 89.26%, the enzyme loading of 2.21 g/mg, and the PFL enzyme activity of 221.33 U/mg (2.54 folds that of the free enzyme). The chitin-based carrier showed the immobilization efficiency of 71.62%, the enzyme loading of 1.84 g/mg, and the PFL enzyme activity of 185.34 U/mg (2.12 folds that of the free enzyme). The chitosan and chitin-immobilized PFL exhibited optimal catalytic activity at 55 ℃ and pH 8.0, along with significant tolerance to organic solvents such as methanol, ethanol, and glycerol and storage stability. After 11 days of storage at 4 ℃, the enzyme activity reached 115.11 U/mg and 91.43 U/mg, respectively. In the hydrolysis of anchovy oil, the hydrolysis degrees of the chitosan and chitin-immobilized PFL were 23.1% and 19.7%, respectively. The proportions of EPA and DHA in the chitosan-immobilized PFL increased to 25.34% and 18.51%, respectively, while the proportions of EPA and DHA in the chitin-immobilized PFL increased to 25.96% and 18.89%, respectively.[Conclusion]This study demonstrates the potential of hierarchical chitosan and chitin-based carriers in enhancing the catalytic performance of lipase and provides a theoretical basis and practical support for the development of immobilized enzymatic systems for the efficient enrichment of ω-3 fatty acids from deep-sea fish oils.

Abstract:[Objective]This study constructed a stable lipopeptide (LP) delivery system to improve the stability and dispersibility of LP, thereby enhancing their antibacterial efficacy.[Method]LP particles were constructed with chitosan (CS) and sodium alginate (SA). Assembly property changes were evaluated by means of different construction and single factor experiments. Interactions among CS, LP, and SA were investigated by Fourier transform-infrared spectroscopy (FT-IR), and the rheological properties of the system were examined by a rheometer. Antibacterial activity of LP particles was evaluated with Escherichia coli (E.coli) and Staphylococcus aureus (S.aureus) as model microorganisms.[Result]LP particles prepared by dripping CS with the relative molecular mass of 300 000 into a mixed solution of SA (low viscosity) and LP at the CS∶LP∶SA mass ratio of 1∶1∶1, 150 r/min, and pH 4 achieved the best encapsulation performance. The LP particles prepared under the conditions above showed the encapsulation rate of (92.95±1.31)%, loading content of (41.14±1.63)%, particle size of 420~489 nm, and Zeta potential of (–21.56±3.54) mV. FT-IR results indicated that LP was encapsulated inside the particles, with SA forming the outer shell. Rheological data confirmed a hydrogel-like structure. In addition, LP particles showed strong inhibitory effects against both E. coli and S. aureus and resistance to thermal and UV stress.[Conclusion]LP particles constructed in this study not only reduce LP aggregation but also provides effective protection against environmental stress, offering a promising strategy for the delivery of LP-based antimicrobials in fields such as food preservation.

Abstract:[Objective]This study aims to explore the effects of three modification methods on the processing properties of Cyperus esculentus powder.[Method]Three modification methods (superfine grinding, microwave treatment, and enzymatic treatment) were employed to process Cyperus esculentus powder. The effects of these treatments on the processing properties including oil holding capacity, hydration properties, textural properties, and rheological properties of Cyperus esculentus powder were analyzed.[Result]In comparison to the native Cyperus esculentus powder, ultrafine grinding treatment increased the specific surface area of the powder, enhanced the oil holding capacity by 74.57%, and significantly increased the loss angle (tan δ). Additionally, this treatment significantly increased the hardness, cohesiveness, and chewiness of the dough by 9.27%, 15.00%, and 35.00%, respectively. Therefore, the ultrafine powder was more suitable for producing foods requiring a lower gluten structure. Microwave treatment promoted starch gelatinization and increased the mass fraction of soluble substances, improving the water absorption index (WAI), water solubility index (WSI), and swelling potential (SP) of the powder by 13.04%, 2.05%, and 10.19%, respectively. Additionally, the cohesiveness, elasticity, and adhesiveness of dough prepared with microwave-treated powder increased by 65.00%, 80.00%, and 69.35%, respectively. Therefore, microwave-treated powder was suitable for preparing paste-based foods. Enzymatic treatment loosened the starch structure and created a porous framework, significantly increasing the oil holding capacity, WAI, WSI, and SP of the powder by 73.72%, 36.13%, 48.21%, and 92.55%, respectively. The hardness and adhesiveness of the prepared dough decreased by 18.85% and 8.06%, respectively. Additionally, the lowest tan δ of the prepared dough indicated that the modified powder was suitable for preparation of brewing foods.[Conclusion]The three distinct modification methods significantly enhanced the processing properties of Cyperus esculentus powder, providing a reference for its potential application in various types of food.