Excerpts

The results of the regression coefficient difference analysis of the model are as follows: A (BSA) is extremely significant, C (PEG8000) is significant, and B (TRE) and D (D-mannitol) are not significant.

A p -value of less than 0.05 was considered statistically significant, whereas a threshold of p < 0.01 indicated highly significant differences. 3.

The lightness (L*) values decreased, indicating a darkening of the fruit surface, while the redness (a*) values showed a decreasing trend, suggesting a diminishing intensity of the red color in the fruit.

Conversely, for beef fat, a decreasing trend in G′ and G′′ values during heating was observed, which is consistent with its melting, as already reported by other authors [ 53 , 54 ,].

Moreover, G′ exhibited an increasing trend at higher frequencies, suggesting the presence of a gel network primarily stabilized by non-covalent interactions [ 50 ].

Also, there is a clear trend towards a more health-conscious and sustainable protein intake which has produced a shift towards plant-based protein sources [ 10 ].

However, a slight trend of lower values could be observed when Tween 20 was present (disregarding statistical analyses).

As shown in Table 3 , when the ultrasonic power reached 100 W, P 2b+21 and P 22 showed a trend of increasing and then decreasing with the prolongation of the ultrasonic time, with P 2b+21 and P 22 being significantly higher (p < 0.05) and P 23 being significantly lower ( p < 0.05) than that of the untreated control.

Among them, both in vivo and in vitro fermentation metabolite analysis results showed a decreasing trend of pantothenic acid and L-homocystine, and at the same time, they were in high agreement with the KEGG prediction results.