Whole grain consumption in the US has increased due to the introduction of whole grains initially in breakfast cereals and then in snacks. Most people consider fiber as the health benefit of eating whole grains since it inhibits the absorption of fats and sugar in the GI tract. Polyphenols, the major antioxidants in the US diet, are primarily covalently bound to the fiber matrix of grains that are broken during digestion. Human biomarkers have been found after cereal grain consumption, thus proving bioavailabilty of polyphenols. Savory snacks (n=32) studied included potato chips, tortilla chips, pretzels and crackers. The snacks contained as the first ingredient enriched wheat, whole wheat, corn, potatoes, and beans. We have used both a Folin and ferric reducing antioxidant power (FRAP) colorimetric method with catechin as the standard for the commercial snack assays. Total polyphenols were analyzed after basic hydrolysis. Maximum bio-accessible polyphenols were measured after sample hydrolysis simulating in vivo digestion. FRAP measurements were done on the same samples. FRAP total antioxidant capacity values were significantly higher than Folin total polyphenols but followed the same trends and were highly correlated. Digestion significantly decreased both polyphenols and antioxidant capacity. Whole grain snacks, defined as having > 50% whole grains, had significantly more polyphenols (7 times) than enriched grain snacks. Savory snack Folin polyphenols after in vitro digestion averaged 64% of the total polyphenol value. This indicates polyphenol bio-accessibility might be favorable after snack consumption. Using published data and this work, the order of total polyphenols in all snacks is nuts >> dried fruits > popcorn > pretzels > tortilla chips > crackers > potato chips. Potato chips are the most consumed snack but are lowest in polyphenols antioxidants.

The well-known hop variety Saaz, which gives the Pilsner lager beer characteristic hop aroma may be threatened by climate change in the future. Therefore, new Saaz-related hop varieties, Saaz Late, Saaz Brilliant, Saaz Comfort, and Saaz Shine were bred recently. To evaluate whether these varieties are ac-ceptable for traditional lagers, their comparison was carried out. For this purpose, sensorial and chemical analyses of hops and related beer including namely analysis of hop resins and hop oils were performed. Sensory profiles of Saaz varieties are very similar (fine hoppy aroma, floral, herbal) except for Saaz Comfort which has a little higher aroma intensity, and Saaz Shine which has the most noticeable fruity scent with traces of citrusy of all. Also, the chemical profiles are very close, α-humulene, β-pinene, (E)-β-farnesene, β-caryophyllene, and myrcene are the most abundant. As a result of decoction mashing and kettle-hopping technology with bottom fermentation, are very similar lager beers with hoppy, floral, herbal, fruity, and spicy aromas. Typical hop oils are farnesol, linalool, methyl geranate, β-pinene, and limonene. The high concentration of farnesol in beer correlates with the concentration of (E)-β-farnesene and farnesol in hops. New Saaz varieties are well used for the production of the Pilsner type of lager without affecting the traditional sensory aroma of this widespread style. Varieties have a higher yield and concentration of bitter acids and hop oils. Moreover, Saaz Shine and Saaz Comfort have very good re-sistance to drought, which is an important property from a climate change perspective.

The objective of this study was to determine the chemical composition of sugarcane spirits and commercial cachaças, comparing them with the limits established by national legislation and with studies conducted in previous periods. Previous studies have shown that 50% of the samples of this distillate were above the contaminant limits allowed by national legislation, which was one of the main factors responsible for the low volume of exports. Volatile compounds and contaminants established by current Brazilian legislation were evaluated in 531 samples of commercial sugarcane brandy and cachaça. Among the samples analyzed, approximately 90% met the Brazilian standards of identity and quality. These results suggest that Brazilian producers have faced fewer difficulties related to the use of Good Manufacturing Practices, ensuring good quality during the production process and standardization of these beverages compared to previous studies.

In this study, a novel and efficient method was developed for the extraction of total flavonoids from Flos Sophorae Immaturus (FSI) using ultrasound-assisted deep eutectic solvent (UAE-DES). Different DES formulations were first investigated and choline chloride/1,2-propanediol (ChCl/PD) was identified as the optimal solvent due to its highest flavonoid yield. The extraction process was optimized through single factor experiments and response surface methodology (RSM). An extraction temperature of 68 °C, a sonication time of 41 minutes, a water content of 21% and a liquid-solid ratio of 21 mL/g were identified as the optimal conditions. Under these conditions, a maximum flavonoid yield of 378.77 mg RE/g DW was achieved. The crude extract was further purified using a macroporous D-101 resin, resulting in a flavonoid extract with a purity of 83.11 ± 3.54%. The antioxidant activity of the purified extract (FSPE) was evaluated using DPPH and ABTS radical scavenging assays, showing significant antioxidant properties with IC50 values of 52.50 μg/mL and 49.47 μg/mL, respectively. The UAE-DES method developed in this study not only significantly improves the extraction yield of flavonoids from FSI, but is also in line with sustainable and environmentally friendly practices. This method offers an environmentally friendly, efficient and scalable approach for the extraction of bioactive compounds from medicinal plants and has potential applications in the food, pharmaceutical and dietary supplement industries.

The effects of shade netting on the morphological and chemical composition (organic acids, sugars, total polyphenols, total and certain anthocyanins, proanthocyanidins) and in vitro antioxidant activity of raspberries and blackberries was conducted in the southeastern region of the Republic of North Macedonia. HPLC analysis confirmed a significant effect of shading nets on the amount of the most dominant anthocyanin in blackberries and raspberries. The amount of cyanidin-3-O-glucoside in blackberries covered with shading nets was significantly higher in comparison to the amount of the same anthocyanins in uncovered blackberries. The same tendency was observed for cyanidin-3-O-sophoroside for covered and uncovered raspberries from 2023. However, an opposite relationship was noticed for total anthocyanin content in favor of uncovered blackberry and raspberry from 2023. From all examined organic acids, the amount of acetic acid was the most affected in covered raspberries. The shade netting had a significant influence on polyphenolic content (such as high molecular proanthocyanidins, total and particular anthocyanins), the amounts of sugars (glucose and fructose), and organic acids as well as the intensity of color in blackberry and raspberry. Although net shading significantly influenced particular phenolic compounds presented in examined berry fruits, antioxidant activity was weakly correlated to this environmental change.

The nuclear magnetic resonance (NMR) metabolomic analysis was applied to investigate the differences within nineteen Sicilian Nocellara del Belice mono varietal Extra Virgin Olive Oils (EVOO), grown in two zones different for altitude and soil composition. Several classes of endogenous olive oil metabolites were quantified through a nuclear magnetic resonance (NMR) three-experiment protocol coupled with a yet developed data-processing called MARA-NMR. This method, taking around one-hour experimental time per sample, faces the possible quantification of different class of compounds at different concentration’s range which would require at least three alternative traditional methods. NMR results were compared with the data of traditional analytical methods to quantify free fatty acidity (FFA), fatty acid methyl esters (FAMEs), and total phenol content. The presented NMR methodology is compared with traditional analytical practices and its consistency is also tested through slightly different data treatment. Despite the rich literature about the NMR of EVOOs, the paper points out that there are still several advances potentially improving this general analysis and overcoming the other cumbersome and multi-devices analytical strategies. Monovarietal EVOO’s composition is mainly affected by pedoclimatic conditions in turn relaying upon the nutritional properties, quality, and authenticity. Data collection, analysis and statistical processing are discussed touching the important issues related to the climate changes in Sicily and to the specific influence of pedoclimatic conditions.

Cocoa bean shells (CBSs) represent the external layer of cocoa beans. The shells are removed during the winnowing after the pre-roasting, a processing step of chocolate production; in in the past they were considered a waste. CBSs possess many interesting nutritional characteristics in both macro and micronutrients. CBSs result very rich in dietary fiber and antioxidant compounds such as phenolic acids and flavan-3-ols. Soluble dietary fibers are potentially associated with fermentability and prebiotic activity on human gut microbiota instead antioxidants compounds have been linked with positive effects on human health. Based on these properties, the aim of this study was the valorization of CBSs thorough enzymatic treatments. The shells were treated both raw and defatted; three sets of carbohydrases have been used in order to destructure the fiber profile, potentially enhancing the potential prebiotic activity of CBSs. Cellulase, xylanase and pectinase were used to perform enzymatic treatments. After the enzymatic hydrolisis, both soluble and insoluble fibers fraction were quantified, in parallel with the total phenolic and the total flavonoid contents and the antioxidant activity. Moreover, the HPLC-PDA analysis was carried out for the main compounds of CBSs. The enzymatic treatmens allowed to obtain an enhancement in soluble fibers, for both defatted and raw CBSs, particularly using cellulase, xylanase and their combinations. Finally, a parallel preservation of the antioxidant capacity and the content of the main bioactive compounds after the treatments was observed. These results can be used to exploit the enzymatic treated CBSs to further industrial applications in the food and nutraceutical fields.

More than 700 anthocyanins are described so far, and many different sources are rich in these natural pigments. During the last few years, researchers have been focusing of strategies to recover and purify anthocyanins, from simple liquid-liquid extractions to more advanced supercritical CO2 extractions, however, with such a huge number of different sources, it’s extremely hard to get a simple and fast methodology that fits several sources, not only by the structural nature of the anthocyanins but also by the presence of specific groups of natural compounds. Using simple methodologies like solid-phase extraction resins represents a powerful economical and efficiency strategy. In this work, we tested several sources of structurally distinct anthocyanins, including purple basil, purple cabbage, purple sweet potato, butterfly pea flower, cornflower and wild pansy, in different resins to assess their efficiency in the obtention of anthocyanin-pure extracts. The results showed us that the combination of oasis HLB® resin followed by a cation-exchange SPE with DSC-MCAX® resulted in high-purity anthocyanin extracts for all the cases.

This study aimed to develop a high-quality dry emulsion incorporating omega-3, 6, and 9 fatty acid-rich ostrich oil for use as a dietary supplement. Extracted from abdominal adipose tissues using a low-temperature wet rendering method, the ostrich oil exhibited antioxidant properties, favorable physicochemical properties, microbial counts, heavy metal levels, and fatty acid compositions, positioning it as a suitable candidate for an oil-in-water emulsion and subsequent formulation as a dry emulsion. Lecithin was employed as the emulsifier due to its safety and health benefits. The resulting emulsion, comprising 10% w/w lecithin and 10% w/w ostrich oil, was stable, with a droplet size of 3.93 ± 0.11 μm. This liquid emulsion underwent transformation into a dry emulsion to preserve the physicochemical stability of ostrich oil, utilizing Avicel® PH-101 or Aerosil® 200 through a granulation process. Although Aerosil® 200 exhibited superior adsorption, Avicel® PH-101 granules surpassed it in releasing the ostrich oil emulsion. Consequently, Avicel® PH-101 was selected as the preferred adsorbent for formulating the ostrich oil dry emulsion. The dry emulsion, encapsulated with a disintegration time of 3.11 ± 0.14 min for ease of swallowing, maintained microbial loads and heavy metal contents within acceptable limits. Presented as granules containing butylated hydroxytoluene, the dry emulsion showcased robust temperature stability, suggesting the potential incorporation of animal fat into dry emulsions as a promising dietary supplement.

The convective hot air drying technology can cause physicochemical, nutritional, and organoleptic losses in mango (Mangifera indica). Therefore, mango dehydration technologies were compared through a Systematic Literature Review to identify the effects on mango’s physicochemical, nutritional, and organoleptic properties. The bibliographic and theoretical results were analyzed. Of the 76 resulting articles, it was found that the countries with authors who participated most in the scientific production were those related to mango production or importation. Furthermore, the freeze-drying technology allows operating at lower temperatures than convective hot air drying, contributing to the preservation of ascorbic acid, among other compounds. The refractance window has the shortest operation time to obtain moisture values between 10 and 20%. The dehydrated samples using the refractance window are smooth, homogeneous, non-porous, and comparable to the color obtained with freeze-drying, which is acceptable for industrial applications.

Considerable amounts of agro-industrial by-products are discarded or burnt as fuel every year. However, they can be utilized as a valuable source of fiber, phenolics and other useful compounds such as antioxidants. The profile of beneficial compounds can be affected by genotype, locality, orchard management and productive season, adding or decreasing the bioactive potential of by-products. In this study, hazelnut (Corylus avellana L.) and walnut (Juglans regia L.) nutshells were investigated for their fiber content and antioxidant capacity as valorized by-products for the industry. Determinations (ORAC, TPC and color asses) were performed in hazelnut and walnut orchards located in Southern Chile during three consecutive seasons (2020/21; 2021/22 and 2022/23). Analyses of oxygen radical absorbance capacity (ORAC) in nutshells showed the highest ORAC from both species in the season 2020/21 (3217 µmol TE g1DW for hazelnut shells and 4663 µmol TE g DW1 for walnut shells), while variability in the consecutive seasons was lower for hazelnut than in walnut. Total phenolic content in hazelnut shells was positively correlated with L* (R: 0.883) and E (R: 0.924) during 2020/21 season, also with L* for 2022/23 (R: 0.907). While ORAC was negatively correlated with L* (R: 0.922) in 2021/22. In addition, morphological and structural features of both nutshells examined by Scavenging Electron Microscopy (VP-SEM) and Confocal Scavenging Laser Microscopy (CSLM) revealed differential tissue distribution and accumulation patterns of both cellulose and lignin. On the other hand, photo-colorimetric values were determined for both shells and corresponding seasons, and non-significative differences were found both shells and among seasons Finally, these results provide insight into the physicochemical characteristics of two shell types which should be considered together with antioxidant capacity in their valorization as a residual material.

Onions are known not only for their culinary importance but also for their nutritional and health-promoting properties. Both properties are closely linked to its content of organosulfur compounds, which account for up to 5% of the dry weight of an onion. Given the importance of these compounds, suitable analytical methods are required for their study. Two techniques should be highlighted in this context: gas chromatography coupled to mass spectrometry (GC-MS), and liquid chromatography coupled to mass spectrometry (LC-MS). In this study, eight different onion varieties were analyzed using two distinct analytical techniques: direct thermal desorption–gas chromatography-mass spectrometry (DTD-GC-MS) and high-resolution mass spectrometry (HRMS) on an LC-ESI-QqTOF instrument. Each method identified 18 different organosulfur compounds, with LC-HRMS targeting non-volatile compounds, such as cysteine sulfoxides, and GC-MS targeting volatiles, such as disulfides and trisulfides. The results obtained were studied using Pearson correlations and principal component analysis. No precise correlation was found between the initial organosulfur compounds in onions and their hydrolysates. Consequently, although GC is one of the most employed techniques in the scientific literature, the use of LC-HRMS or a combination of both techniques may offer a more comprehensive and accurate description of the metabolomic profile of onions.

The aim of this study was to research the quality parameters of honeys directly from Iraqi Kurdistan beekeepers and to compare with European Union law and Central European honeys. In total 30 honey samples directly from Kurdish, Czech and Slovak beekeepers were collected from the year of production 2018. The analyzed physicochemical parameters and bioactive compounds (moisture content, electrical conductivity, diastase activity, hydroxymethylfurfural content, pH, free acidity, total phenolic content, color, color intensity) varied depending on the botanical and geographical origin of honeys. Comparing Kurdistan honeys with a directive relating to honey, only two honey samples had diastase activity lower than limit and one sample had free acidity value at the legislative limit. Based on the results, it was found that the properties of Kurdistan honeys were very similar to the properties of Czech and Slovak honeys, as indicated by the detected statistically non-significant differences (p > 0.05) between the moisture content, electrical conductivity, diastase activity and color. On the contrary, the most significant differences (p < 0.01) were detected in hydroxymethylfurfural content, total phenolic content, and color intensity. Our results indicated the specific properties and the uniqueness of honeys from Iraqi Kurdistan and pointed to the possibility of trading this honey in Europe.

The need for solvating and encapsulating hydro-sensitive molecules drives noticeable trends in the applications of cyclodextrins in pharmaceutical industry, food, polymer, materials, and agricultural science. Among them, β-cyclodextrin is one of the most used for the entrapment of phenolic acid compounds to mask the bitterness of wheat bran. In this regard, there is still a need for a good predictive model that assesses β-cyclodextrin bitterness masking capabilities for various phenolic compounds. This study uses a dataset of 20 phenolic acids docked to the β-cyclodextrin cavity to generate three different binding constants. The data from docking study were combined with topological, topographical and quantum-chemical features from the ligands in a machine learning-based structure-activity relationship study. Three different models for each binding constant were computed using a combination of Genetic Algorithm (GA) and Multiple Linear Regression (MLR) approaches. The developed ML/QSAR models showed a very good performance, with high predictive ability and correlation coefficients of 0.969 and 0.984, for training and test sets, respectively. The models revealed several factors responsible for a binding with cyclodextrin, showing positive contributions toward the binding affinity values, including such features as presence of six-membered rings in the molecule, branching, electronegativity values, and polar surface area.

Background: Citicola tubulosa (CT) is a traditional Chinese medicine that has been found to have hepatoprotective effect，but the underlying mechanisms against acute alcoholic liver injury (ALI) remain unclear. Objective：This work aims to predict the molecular mechanisms of CT in treating ALI using network pharmacology and molecular docking. Methods: Targets of CT and ALI were screened and collected from TCMSP, Genecard, OMIM and other databases. The effective ingredient target network was constructed using Cytoscape platform. The core targets were obtained by constructing protein interaction network. The biological processes and pathways of CT were analyzed using the DAVID platform. The effective components of CT were docked with core targets using AutoDock software, and visualized by PyMOL software. Results: There were seven main active components, 89 drug targets, 6291 disease targets and 32 pathways. The top three docking results were hydrogen bonding between stigmasterol and EGFR, β⁃ sitosterol and ALB, stigmasterol and BCL2. Conclusion: The effective components of CT (e.g., quercetin, stigmasterol, crocetin) may regulate core targets via multiple pathways to alleviate ALI. The use of network pharmacology and molecular docking technology can aid in revealing effective components and underlying molecular mechanisms of CT.

Vegetable oils contain fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins, which are beneficial against different diseases. Oil extraction methods can, however, affect their composition. This study aims to characterize the chemical composition of oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis), extracted with different organic solvents, petroleum ether, hexane, and ethanol. This study compares these oils with commercial sunflower, rapeseed, and olive oils. Results showed that oils extracted with hexane had the highest yield, while those extracted with ethanol had higher antioxidant activity and total phenolic compound content. Additionally, using ethanol makes the process more sustainable than non-green solvents. The composition of tarwi and cañahua oils extracted with ethanol includes fatty acids, tocopherols, antioxidants, and phenolic compounds associated with health benefits.

Saffron, renowned for its aroma and flavor, is susceptible to adulteration due to its high value and demand. Current detection methods, including ISO standards, often fail to identify specific adulterants such as safflower or turmeric up to 20% (w/w). Therefore, the quest continues for robust screening methods using advanced techniques to tackle this persistent challenge in safeguarding saffron quality and authenticity. Advanced techniques like Time of Flight Secondary Ion Mass Spectrometry (TOF-SIMS), with its molecular specificity and high sensitivity, offer promising solutions. Samples of pure saffron and saffron adulterated with safflower and turmeric at three levels of inclusion (5%, 10%, and 20%) were analyzed without prior treatment. Spectral analysis revealed distinct signatures for pure saffron, safflower, and turmeric. Through Principal Component Analysis (PCA), TOF-SIMS effectively discriminated between pure saffron and saffron adulterated with turmeric and safflower at different inclusion levels. The variation between the groups is attributed to the characteristic peaks of safflower and the amino group peaks and mineral peaks of saffron. Additionally, a study was conducted to demonstrate that semi-quantification of the level of safflower inclusion can be achieved from the normalized values of its characteristic peaks in the saffron matrix.

In this study, a critical review was carried out using the Web of ScienceTM Core Collection database to analyse the scientific literature published to date to identify lines of research and future perspectives on the presence of chemical pollutants in beer brewing. Beer is one of the world's most popular drinks and the most consumed alcoholic beverage. However, a widespread challenge with potential implications for human and animal health is the presence of physical, chemical and/or microbiological contaminants in beer. Biogenic amines, heavy metals, mycotoxins, nitrosamines, pesticides, acrylamide, phthalates, bisphenols, microplastics and, to a lesser extent, hydrocarbons (aliphatic chlorinated and polycyclic aromatic), carbonyls, furan-derivatives, polychlorinated biphenyls and trihalomethanes are the main chemical pollutants found during the beer brewing process. Pollution sources include raw materials, technological process steps, the brewery environment and packaging materials. Different chemical pollutants have been found during the beer brewing process, from barley to beer. Brewing steps such as steeping, kilning, mashing, boiling, fermentation and clarification are critical in reducing the levels of many of these pollutants. As a result, their residual levels are usually below the maximum levels allowed by international regulations.

In recent years, there has been an intensification of weather variability worldwide as a result of climate change. Some regions have been affected by drought, while others have experienced more intense rainfall. The incidence and severity of mouldy grain and mycotoxin contamination during the growing and harvesting seasons have increased as a result of these weather conditions. Addi-tionally, torrential rains and wet conditions may cause delays in grain drying, leading to mold growth in the field. In July 2023, a wheat field in Lecco (Lombardy, Italy) was affected by torren-tial rains that led to the development of the Claviceps fungi. In the field, dark sclerotia were identi-fied on some ears. Wheat ears, kernels and sclerotia were collected and analyzed by LC-MS/MS at IZSLER, Food Chemical Department, in Bologna. The wheat ears, kernels and sclerotia were ana-lyzed for 12 ergot alkaloids (EAs) according to (EU) Regulation 2023/915 (er-gocornine/ergocorninine; ergocristine/ergocristinine; ergocryptine/ergocryptinine; ergome-trine/ergometrinine; ergosine/ergosinine; ergotamine/ergotaminine), after QuEChERS (Z-Sep/C18) purification. The analyzed sclerotia showed significant differences in total alkaloids content that varies between 0.01-0.5% (w/w), according to the results of 2017 EFSA scientific report. EAs de-tected in sclerotia were up to 4951 mg/kg, in wheat ears up to 33 mg/kg, and in kernels were 1 mg/kg. Additional mycotoxins including ochratoxin A, deoxynivalenol, zearalenone, fumonisins, T2-HT2 toxins, and aflatoxins were investigated in wheat kernels, after purification with immu-noaffinity columns (IAC). The analysis revealed the presence of deoxynivalenol in wheat kernels at a concentration of 2251 µg/kg. It is expected that climate change will increase the frequency of extreme weather events. In order to mitigate the potential risks associated with mycotox-in-producing fungi and to ensure the protection of human health, it is suggested to implement of-ficial controls in the field.

The interest in lipid composition profiling is significantly increasing as research reveals the immense importance of lipids in medicine, plant science, food and agriculture. However, lipidomic analysis requires high-end specialty equipment. We used two-dimensional thin-layer chromatography (2D TLC) as a readily available, low-cost tool for basic lipidomic profiling of lipid classes in algal samples as model: Chlamydomonas reinhardtii, Auxenochlorella protothecoides, and Euglena gracilis. Algal lipid extracts were separated on a 2D-TLC plate, and TLC analysis was followed by scraping individual TLC spots off the plate, and a subsequent liquid chromatography separation and tandem mass spectrometry (LC-MS/MS) analysis. For comparison, crude lipid extracts were also injected directly to the LC-MS/MS system. Lipid class annotation was achieved by a combination of accurate mass, retention time information, neutral loss and fragment ion analysis by MS2Analyzer, and by matching spectra to LipidBlast MS/MS library. Overall, we were able to identify 15 lipid classes, and to adequately profile the lipid classes in all three organisms. This TLC method is thus suggested as an accessible tool for lipid class profiling of algal, plant, and food lipids, alike, when a rapid and simple analysis is required, e.g., for screening purposes.

Silver ion (Ag+) are recognized for their potent antibacterial properties; however, their utilization in food preservation is restricted by factors such as inadequate stability, a transient antibacterial impact, and the potential for human absorption. Hydrogel-based antibacterial agents are capable of exerting their antibacterial effects by establishing appropriate microenvironments, which facilitate the efficient delivery of antimicrobial molecules to the contaminated regions of food. In previous studies, we observed that chitosan (CS) and silver nitrate (AgNO3) were able to reduce Ag+ to silver nanoparticles (AgNPs) with enhanced antibacterial properties. This not only significantly extended the stability of the antibacterial agent but also demonstrated exceptional inhibitory capabilities against pathogenic bacteria, including common grape contaminants such as P. expansum, A. niger, and B. cinerea. Utilizing ultrasound-induced complexation technology, this study has successfully synthesized a chitosan-silver (CS-AgNPs) hydrogel. The efficacy of this hydrogel against the pathogenic fungus responsible for jujube black spot disease has been thoroughly investigated. The morphology structures of CS-AgNPs hydrogels were characterized by TEM, FTIR and UV-vis. The results indicated that AgNPs ranging from 80 to 110 nm were uniformly dispersed within the gel matrix and remained stable for extended periods at room temperature. In vitro antibacterial assays and fractional inhibitory concentration index (FICI) studies revealed that the pronounced antibacterial efficacy of the CS-AgNPs hydrogel was primarily attributed to the additive antibacterial effect of CS and AgNPs. These insights underscore the significant potential of CS-AgNPs hydrogels in combating fungal diseases of jujube, offering innovative strategies and materials for the management of agricultural pathogens.

Sensory descriptive analysis was used to evaluate the aged Feng-flavored baijiu. The results indicated that there are notable differences in the samples of different ages. The samples with shorter storage times and fresh distilled Baijiu present bran flavor, and fresh green flavor. with the increase of storage time, the fragrance of honey, sweetness, flowers, and aging gradually increases. The samples of Feng-flavored baijiu were dected by Headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC–TOFMS) , in total, 496 sustances were identified in all samples, mainly containing 14 types of substances, such as esters, aldehydes etc., of which 42 substances were found in Feng-flavored baijiu for the first time. Chemometrics was used to analyze the key differential compounds. 143 differential compounds closely related to aging were preliminarily screened, and principal component analysis revealed that these samples were separated by year. 65 differential compounds were selected out by partial least squares discriminant analysis(PLS-DA). Furthermore, 43 key differential compounds were selected from the aged Feng-flavored baijiu combined with variable importance in projection and Pearson correlation coefficients. Partial least squares regression (PLSR) was used to research the correlation of sensory properties and key differential compounds, and the results indicated that most compounds were closely related to the aged Baijiu . This study afford theoretical basis and reference for flavor research of Feng-flavored baijiu.

The present study comprises the second part of our previous work that dealt mainly with the phytochemical and physicochemical characterization of green coffee, clove, cinnamon/clove and nutmeg ethanolic extracts of grape origin. In the present study, we focused on producing a discriminating model concerning green coffee, clove, cinnamon, cinnamon and clove, and nutmeg fine powders based on multivariate analysis of variance and supervised learning on data of volatile compounds analysis, carried out with solid phase dynamic extraction in combination with gas chromatography/mass spectrometry. Results showed that 7 volatile compounds namely ethylene, methanol, 3-methylpentane, ethyl acetate, 9-hexadecen-1-ol, toluene, and methyl acetate could differentiate the investigated samples resulting in a 100% classification rate using the cross-validation method of linear discriminant analysis. Results were further confirmed using partial least squares regression analysis. The study contributes to the typification of green coffee, cinnamon, clove, cinnamon and clove and nutmeg, based on selected volatile compounds, and provides further support to the literature by means of possible adulteration given the statistical models developed.

In order to reduce the waste of Akebia trifoliata peel and maximize its utilization. In this study, on the basis of single factor experiment and response surface method, the optimum technological conditions for the extraction of soluble dietary fiber from Akebia trifoliata peel by compound en-zyme method were obtained. The chemical composition, physical and chemical properties, structural characterization and biological activity of the purified soluble dietary fiber (AP-SDF) from the Akebia trifoliata peel were analyzed. We discovered that that the optimum yield was 20.87 % under the conditions of cellulase addition 600 U/g, enzymolysis time 100 min, solid-liquid ratio 1:24 g/mL and enzymolysis temperature 51 °C. At the same time, AP-SDF was a po-rous network structure cellulose type I acidic polysaccharose mainly composed of arabinoxylan (36.03%), galacturonic acid (27.40%) and glucose (19.00%), which possessed the structural charac-teristic peaks of the infrared spectra of polysaccharides, and the weight average molecular weight (Mw) was 95.52 kDa with good uniformity. In addition, AP-SDF exhibited high oil hold-ing capacity (15.11 g/g), good water holding capacity, swelling capacity, certain antioxidant ca-pacity in vitro, hypoglycemic activity in vitro of α-glucosidase inhibition and hypolipidemic ac-tivity in vitro of the binding ability of bile acids and cholesterol. These results will provide a theoretical basis for the development of functional products with antioxidant, hypoglycemic and hypolipidemic effects, it has certain application value in related industries.

The profile of secondary metabolites occurring in apple cuticular layer is not only characteristic for particular apple cultivar, but also dynamically reflects various external factors in growing environment. In this study, the possibility to authenticate apple samples based on analysis of their cuticular layer extracts was investigated. Ultra-high-performance liquid chromatography coupled to high resolution tandem mass spectrometry (UHPLC-HRMS/MS) was employed for obtaining metabolomic fingerprints. In total, 274 authentic apple samples, four cultivars harvested within the seasons 2020 to 2022 in the Czech Republic and Poland were analysed. The generated complex data processed by univariate and multivariate statistical methods enabled to build classification models for discrimination of apple cultivars as well as their geographical origin. The models showed very good performance in differentiation of Czech and Polish samples for three of four cultivars: ‘Gala’, ‘Golden Delicious’ and ‘Idared’, moreover, the validity of the models was verified over harvest seasons. The diagnostic markers, besides metabolites of triterpene biosynthetic pathway, mainly represented wax esters. ‘Jonagold’, which is known to be susceptible to mutations, was the only cultivar for which the unambiguous classification of geographical origin was not possible.

The ubiquitous presence of microplastics (MPs) in the environment poses a threat to ecosystems and increases concerns about their exposure to the human body. However, despite being consumed for health improvement, limited research has been conducted on MPs in functional foods. This study aimed to investigate the occurrence of MPs and the relation of the source of raw material or the manufacture in various omega-3 oil in the Korean market. MPs in omega-3 capsule and raw oil, sourced from both plant-based (PB) and animal-based (AB) sources, were investigated. We developed the method by direct filtration with acetone washing and analyzed MPs greater than 5 μm using microscope-Raman spectroscopy. The average number of MPs was found to be 1.2 ± 1.7 MPs/g for PB raw oil, 2.2 ± 1.7 MPs/g for AB raw oil, 3.5 ± 3.9 MPs/g for PB capsule oil, and 10.6 ± 8.9 MPs/g for AB capsule oil. Polypropylene and polyethylene terephthalate were major specious (83-95 %) found in omega-3 oil. The ratio of size range remained consistent across all groups, with a trend of higher detection rates as the size diminished. The results reveal that the main reason of MPs contamination is not the source of raw material but the manufacturing and packaging process for omega-3 oil.

Environmental degradation leads to a totally unsustainable food system. In addition to this is-sue, the consumption of foods that improve people's health and well-being is recommend-ed. These guidelines create new challenges and the demand for alternatives to meet these needs in the short term. One of the alternatives is undoubtedly the use of by-products of winemaking, namely in the form of grape pomace flour (GPF), which is obtained in a totally sustainable way, requires no further water consumption or agricultural land, and is an ingredient that boasts all the characteristics that meet the circular economy and has colossal potential in promoting nutrition and healthy eating. To verify the benefits of using the Touriga Nacional and Arinto (Vitis vinifera L.) flour varieties, analytical determinations were made to identify and quantify different components, such as nitrogen and extractable phosphorus, ash, moisture, proteins, fats, dietary fibers, total sugars, and phenolic content. GPF could become a valuable ingredient due to its nutritional quality and high content in various polyphenols namely flavonoids and pyranoanthocyanins.

Honey is a sweet substance extensively consumed in the world for its nutritional and healthy properties. However, residues of pesticides and environmental contaminants can compromise its quality. For this reason, the physicochemical parameters, and the organic contamination of monofloral and multifloral honeys from three regions of Algeria (Tiaret, Laghouat and Tindouf) were monitored to evaluate the quality of honey and the safety for consumers. In general, the results obtained from the physicochemical analyses were in line with the EU standards. In terms of contamination, pesticides authorised and used in Algerian agriculture (matalaxyl-M and cyromazine), as well as banned pesticide (carbaryl), were found in almost all the samples. However, only the concentration of cyromazine was higher than the relative EU maximum residue levels. PCB 180, PCB 189, anthracene, fluorene and phenanthrene were mainly detected. All the honeys show traces of DiBP, DBP, DEHP and DEHT, but no traces of bisphenols were found. Moreover, the dietary exposure assessment shows that a small amount of Algerian honey can be safely consumed. Overall, data from this study should motivate the Algerian government to enhance their monitoring activities in beekeeping and to find solutions for implementing more sustainable agricultural practices harmonizing with the international legislation.

Native and exotic fruits from the Amazon have varied characteristics, with aroma being a decisive factor in attracting and accepting them and their medicinal use as a nutraceutical supplement. This work aimed to analyze the chemical constituents of the volatile concentrates of some Myrtaceous fruit species sampled in the Brazilian Amazon. The fruit's pulps were subjected to simultaneous distillation-extraction, and gas chromatography-mass spectrometry was used to analyze their volatile chemical composition. In the volatile concentrate of Eugenia stipitata (Araçá-boi) were identified α-pinene (17.5%), citronellyl butanoate (15.6%), and pogostol (13.5%) as primary constituents; in Eugenia uniflora (Ginja) were curzerene (30.5%), germacrone (15.4%), atractylone (13.1%), and (E)-β-ocimene (11.1%); in Myrciaria dubia (Camu-Camu) were α-pinene (55.8%), (E)-β-ocimene (13.1%), and α-terpineol (10.0%); in Psidium guajava (Goiaba) were (2E)-hexenal (21.7%), hexanal (15.4%), caryophylla-4(12),8(13)-dien-5-β-ol (10.5%), caryophyllene oxide (9.2%), and pogostol (8.3%); and in Psidium guineense (Araçá) were limonene (25.2%), ethyl butanoate (12.1%), epi-β-bisabolol (9.8%), and α-pinene (9.2%). The analyzed fruit species' volatile concentrates presented a significant diversity of constituents with a predominance of functional groups, such as monoterpenes, sesquiterpenes, and fatty acid derivatives, originating from the plant's secondary metabolism and representing significant importance regarding their nutritional and medicinal uses.

Phenolic compounds, present in plants, provide substantial health advantages, such as antioxidant and anti-inflammatory properties, which enhance cardiovascular and cognitive well-being. Australia is enriched with a wide range of plants with phytopharmacological potential, which needs to be fully elucidated. In this context, we analyzed leaves of aniseed myrtle (Syzygium anisatum), lemon myrtle (Backhousia citriodora), and cinnamon myrtle (Backhousia myrtifolia) for their complex phytochemical profile and antioxidant potential. LC-ESI-QTOF-MS/MS was applied for screening and characterizing these Australian myrtles’ phenolic compounds and the structure-function relation of phenolic compounds. This study identified 145 and quantified/semi-quantified 27 phenolic compounds in these Australian myrtles. Furthermore, phenolic contents (total phenolic content (TPC), total condensed tannins (TCT), and total flavonoids (TFC)) and antioxidant potential of phenolic extracts from the leaves of Australian myrtles were quantified. Aniseed myrtle was quantified with the highest TPC (52.49 ± 3.55 mg GAE/g) and total antioxidant potential than other selected myrtles. Catechin, epicatechin, isovitexin, cinnamic acid, and quercetin were quantified as Australian myrtles' most abundant phenolic compounds. Moreover, chemometric analysis further validated the results. This study provides a new insight into the novel potent bioactive phenolic compounds from Australian myrtles that could be potentially useful for functional, nutraceutical, and therapeutic applications.

Abstract: Background: The analysis of vitamins in baby food is a challenging task given the com-plexity of the food matrix, vitamin stability, and strict regulations of the European Union regarding permissible deviations from declared values. Vitamins in food exist in different concentrations and forms and have different stabilities, and it is not straightforward to prepare samples for reliable analysis using the same procedure. Therefore, significant attention has been devoted to optimizing sample preparation in the analysis of vitamins. Methods: This study aims to determine which of the seven applied extraction methods is the most efficient for the simultaneous extraction and deter-mination of A, D, E, and K vitamins in milk and baby food using high-performance liquid chro-matography (HPLC). Different samples of baby food were prepared in seven different ways based on four methods (saponification, enzymatic hydrolysis, solvent extraction, and solid-phase extrac-tion). Results and Conclusion: The best preparation method proved to be solid-phase extraction with a C18 stationary phase, and HPLC with a UV-VIS detector was identified as a sufficiently sensitive technique for the identification and quantification of fat-soluble vitamins in milk and baby food.

Supramolecular solvent (SUPRAS) has received increasing interest as an innovative, efficient, and green solvent for the effective extraction and separation of bioactive compounds from natural resources. However, studies on the use of SUPRAS for the extraction of phenolic components from plants, which are highly valued in food products due to their excellent antioxidant capacity, are still lacking. The present study developed a green ultrasound-assisted and efficient SU-PRAS method to simultaneously determine three phenolic acids in Prunella vulgaris by high-performance liquid chromatography (HPLC) and the experimental parameters were optimized in detail. The efficiency and antioxidant properties of the phenolic compounds obtained by different extraction methods were also compared. Under the optimal conditions, the extraction efficiency of SUPRAS, prepared with octanoic acid reverse micelles dispersed in ethanol-water, was substantially higher than conventional organic reagents. Moreover, this SUPRAS method also showed more significant antioxidant capacities. The confocal laser scanning microscopy (CLSM) images presented the spherical droplet structure of SUPRAS (A well-defined circle), which coincided with the position of the fluorescence position of phenolic acids. The phenolic acids were encapsulated in the vesicles by the SUPRAS droplets, which indicated the efficient extraction capacities of SUPRAS for the target compounds. Finally, combined with the CLSM method, the mechanism of the proposed method was further clarified, and the superior extraction performance of SUPRAS was theoretically demonstrated through molecular dynamics simulations. In comparison with conventional methods, the higher extraction efficiency of SUPRAS can be illustrated by the larger solvent contact surface area, more types of hydrogen bonds between extractants and supramolecular solvents, and stronger and more stable interaction forces. The results of the theoretical studies are in rational agreement with the experimental outcome.

This study outlines the development of an innovative method utilizing UHPLC-PDA for the simultaneous identification of polyphenols and bitter acids (alpha-acids, beta-acids, and iso-alpha-acids) in beer samples. The resulting chemical profiles were leveraged to distinguish the characteristics of four bergamot-flavored beers, each representing distinct styles (IPA, Lager, Blanche, and ALE), produced on a pilot-scale plant. In a streamlined 29-minute analysis, twenty-nine polyphenols and fourteen bitter acids were successfully identified under optimized separation conditions. Rigorous validation, encompassing parameters such as Limit of Detection (LOD), Limit of Quantification (LOQ), R-squared (R2), repeatability, and reproducibility, was conducted for polyphenol quantification using constructed calibration curves with seven levels. Exploring polyphenolic components as potential discriminators among different beer styles, a total of thirty-two polyphenolic compounds were identified and quantified, including characteristic bergamot peel polyphenols like neoeriocitrin, naringin, and neohesperidin. The determination of bitter units and total phenols further aided in style differentiation. Multivariate analysis provided additional insights into variations among specific beer styles, revealing discrepancies in the presence or relative concentrations of specific compounds linked to brewing ingredients and processes. This research enhances to trace the fingerprinting of the chemistry governing beer quality through a straightforward and cost-effective analytical approach, readily applicable in common laboratories.

Among cephalopod discards, ink has revealed several beneficial properties regarding human health, environmental preservation and food preservation. In this study, different concentrations of an aqueous extract of cuttlefish (Sepia spp.) ink (CI) were added, respectively, to the packing medium employed during golden seabream (Sparus aurata) canning. Quality parameters of the resulting canned fish were determined and compared to the counterpart control and raw samples. As a result, an important effect of the CI concentration added to the packing medium was proved. The presence in the packing medium of a relatively low CI concentration led to lower (p&lt;0.05) lipid oxidation development (fluorescent compound formation), lower (p&lt;0.05) changes of colour parameters (L* and a* values) and lower (p&lt;0.05) trimethylamine values in canned fish. Additionally, the two lowest CI concentrations tested led to higher average values of C22:6ω3 and ω3/ω6 ratios. Remarkably, higher average values of free fatty acids, polyene index and C20:5ω3 were detected in all kinds of CI-treated fish when compared to control canned samples. In agreement with environmental sustainability and circular economy requirements, the study provides a first approach to a novel and beneficial use of the present marine discard for the quality enhancement of canned fish.

Inadequately managed agricultural waste significantly impacts the environment, health, and economy. This form of pollution arises from the underutilization, poor awareness, and insufficient treatment of agricultural waste. Fruit and vegetable wastes are valuable sources of bioactive compounds. This study aims to revalorize discarded waste from red habanero chili peppers (Capsicum chinense) by extracting bioactive compounds through different extraction processes: maceration (ME), maceration assisted by ultrasound (US), Soxhlet extraction (SE), supercritical fluid extraction (SFE), and supercritical fluid extraction with a co-solvent (SFEC). Extraction processes have significant effects on extraction efficiency and phytochemical profile (capsaicinoids and carotenoids recovery). The results indicate that the highest efficiency process is obtained with SFEC, also a high phytochemicals recovery (14.9 mg of total capsaicinoids and total carotenoids 292.09 µg per gram of sample). Concerning to phytochemical profile in the extract, the maceration process gets the highest concentration of compound followed by US and SFEC. These data reveal that the use of SFE and SFEC extraction is recommended for extraction of phytochemicals with biologically activity from red habanero chili pepper waste for diverse industries application.

Vitamin D3 deficiency is a global phenomenon, which can be coped with supplementation and food fortification. However, vitamin D3 bioaccessibility may depend on factors, such as matrix composition and interactions throughout the gastrointestinal tract. This research focused on the effect of different matrices on vitamin D3 content during digestion, and the effect of pH on its bioaccessibility. The INFOGEST protocol was employed to simulate digestion. Three different types of commercial supplements, two foods naturally rich in vitamin D3, and three fortified foods were investigated. High-Performance Liquid Chromatography was used to determine the vitamin D3 initial content in supplements and foods, as well as after each digestion stage. Results indicated that foods exhibited higher bioaccessibility indices compared to supplements, and a higher percentage retention at the end of the gastric phase. The pH study revealed a positive correlation between increased gastric pH and the corresponding content of vitamin D3. Interestingly, exposing the matrix to low pH during the gastric phase resulted in an increased intestinal content of D3. Vitamin D3 is more bioaccessible from foods than supplements, and its bioaccessibility is susceptible to changes in gastric pH. Fasting conditions (i.e. gastric pH=1) enhances vitamin’s bioaccessibility.

Food authorities aim to safeguard our food. This requires sensitive analyses to guarantee detection of both banned and regulated substances at low concentrations. At the same time, broad screening methods are needed to identify new emerging risks. For this purpose effect-based bioassays combined with mass spectrometric analyses offer an advantage. During the regular monitoring of dioxins in agricultural products, a discrepancy was observed between the results of the DR CALUX (Dioxin-Responsive Chemical Activated Luciferase gene Expression) bioassay and the confirmatory gas chromatographic high resolution mass spectrometric (GC-HRMS) analysis in egg and broiler fat samples. The response in the bioassay was high, suggesting a clear exceedance of the maximum limits of dioxins in these samples, yet regulated dioxins or dl-PCBs were not detected by GC/HRMS analysis . Ultimately, a broad screening analysis using GC-HRMS resulted in the identification of 2,3,7,8-tetrabromo-dibenzofuran (2,3,7,8-TBDF) in both egg and broiler fat. To investigate the potential; source of this brominated furan contaminant, different samples were analysed: bedding material, poultry feed, feed additives (choline chloride and L-lysine) and seaweed. The poultry feed and feed additives all contained 2,3,7,8-TBDF. Using a feed to food converter, it became clear that the poultry feed was probably the source of 2,3,7,8-TBDF in broilers and eggs through a feed additive like L-lysine or choline chloride. This study underlines the importance of using a combination of effect based screening assays with sensitive analytical methods to detect potential new and emerging risks.

Extra virgin olive oil (EVOO) is recognized for its numerous health benefits attributed to its rich phenolic components. NMR has emerged as a prevalent technique for precisely identifying these compounds. Among Mediterranean countries, Greece stands as the third-largest producer of olives, with the Epirus region notably advancing in olive cultivation, contributing significantly to the dynamic growth of the region. In this study, an NMR method was employed based on the acquisition of an 1H NMR spectrum along with the multiple resonant suppression in order to increase the sensitivity. Using the above method, 198 samples of extra virgin olive oil, primarily sourced from the Epirus region were analyzed and both the qualitative and quantitative aspects of phenolic compounds were acquired. In addition, we examined the effect of various factors, such as, variety, harvest month and region origin on the phenolic compounds’ concentration. The results revealed an average total phenolic content of 246 mg/kg, closely approaching the EU health claim limit of 250 mg/kg. Approximately 15% of the samples were confidently characterized as high-phenolic olive oil. The highest concentrations were observed in Thesprotia samples, with several Lianolia variety exceeding the total phenolic content of 400 mg/kg. Statistical tests demonstrated a significant influence of the olive variety and the month of fruit harvest on phenolic component concentration, followed by the region of origin. A very strong correlation was noted between the total phenolics content and the levels of oleocanthal and oleacein, with a correlation coefficient (r) of 0.924. Upon optimization of all factors affecting olive oil quality, the majority of EVOO from the Epirus region have the potential to be characterized as high in phenolic content.

Edible oils have commercial and nutritional value due to the presence of essential fatty acids. They can be consumed fresh in the form of capsules known as nutraceuticals. The quality of such products is of interest to the consumer. In this context, this study describes a method based on high resolution nuclear magnetic resonance (NMR) and Fourier transform mid-infrared spectroscopic analysis (FTIR), combined with statistical analyzes to differentiate different edible oils used as nutraceuticals in Brazil by fatty acid content. Through the analysis of 1H NMR spectra, the levels of saturated and unsaturated fatty acids in edible oils were characterized and quantified. Statistical analysis of the data confirmed the real distinction between nutraceutical raw materials, with emphasis on ω-9, ω-6 and ω-3 fatty acids. The analytical approach presented also demonstrated potential to identify the origin (animal or vegetable) of edible oils used as nutraceuticals.

The presence of valuable bioactive compounds in European eel (Anguilla anguilla) skin was studied. For it, proximate and lipid class compositions and analysis of the fatty acid (FA) profile (individual FAs; FA groups, i.e., saturated, monounsaturated, and polyunsaturated; FA ratios, i.e., polyunsaturated/saturated, ω3/ω6) were determined and compared to the composition of the eel muscle. As a result, higher (p&lt;0.05) levels of proteins (271.6 g·kg-1), lipids (38.0 g·kg-1), ash (27.7 g·kg-1) and ω6 FAs were observed in the skin tissue. Contrary, the muscle tissue showed higher (p&lt;0.05) moisture, ω3 FA and ω3/ω6 values. Regarding lipid classes, a higher (p&lt;0.05) proportion of phospholipids (111.1 g·kg-1 lipids), sterols (104.7 g·kg-1 lipids), α-tocopherol (274.0 mg·kg-1 lipids), and free fatty acids (43.6 g·kg-1 lipids) was observed in the skin tissue. No differences (p&gt;0.05) between both tissues could be detected for triacylglycerol and FA group (saturated, monounsaturated, and polyunsaturated) values, as well as for the polyunsaturated/saturated ratio. It is concluded that eel skin, a by-product resulting from commercial processing, can be considered a valuable source to provide the food and pharmaceutical industries with useful value-added constituents such as proteins, lipids, ω3 FAs, phospholipids, and α-tocopherol.

This study aimed to evaluate the effect of convective and microwave drying on the content of bioactive compounds of blackberry (Rubus fruticosus), drying parameters and energy consumption. The fruit was dehydrated in a convective dehydrator at a temperature of 50 °C and 70 °C and a microwave oven at power levels of 90 V, 180 V and 240 V. The highest amount of anthocyanins, polyphenols and antioxidant capacity were obtained in microwave dried blackberry fruits at 90 V and 180 V. It turned out that microwave dehydration shortened the processing time and lower the energy consumption compared to the convective drying. Blackberry fruits dehydrated at 240 V showed the shortest dehydration time, minimal energy consumption and the most efficient diffusion.

Reducing the use of stabilizers is one of the main challenges in food emulsions, especially for beverages. This work aimed to produce oleogel structured nanoemulsions (NEs) without additional surfactants. Lecithin-stearic acid (LSa) and lecithin-sorbitan tristearate (LSt) oleogels formed stable NEs under optimized sonication conditions. Microscopy and rheometry revealed that the presence of self-assembled fibrous networks (SAFiNs) in both dispersed and continuous phases provided steric stabilization to NEs. Lecithin acted as crystal habit modifier of SAFiNs and facilitated their phase partitioning. Notably, short fibers of LSt showed better emulsifying efficiency than the long fibers of LSa. Curcumin release studies under simulated gastrointestinal conditions demonstrated that SAFiNs affect the release capabilities of NEs. Polydispersity index, zeta potential and oil syneresis data showed that emulsions are stable for six months. Moreover, NEs showed thermal stability upon curcumin release at 25 and 50 °C. These results suggested that the developed oleogel-based NEs are suitable for delivery of bioactive agents for beverages and other food applications.

(1) Background: There is a risk of Aflatoxin B1(AFB1) pollution in yellow rice wine[1],threatening human life and health, the risk is a major focus of government attention and social concern.The current detection technology cannot meet the needs of large-scale testing due to the disadvantages of high false positive, cumbersome operating procedures or high cost.Therefore, it is urgent to study and establish a high-sensitivity and high-fast detection method for AFB1 to provide technical support for yellow rice wine quality supervision and risk assessment.; (2) Methods: In this study, three-factor and three-level orthogonal experiments were carried out for oscillation time, reaction temperature and tomography time to determine the best reaction conditions for pretreatment.AFB1 detection was carried out by aflatoxin time-resolved fluorescence immunochromatography technology，Through the ratio of the T signal value of the detection line to the C signal value of the quality control line and the natural logarithmic value of the standard solution concentration[2], a rapid detection technology of time-resolution fluorescence immunochromatography is established.The technology was methodically assessed, the actual yellow rice wine samples were tested, and the results were compared with the HPLC method; (3) Results: The results show that the optimal reaction conditions for pretreatment are: the sample oscillation time is 20min, the sample reaction temperature is 37°C, and the sample chromatography time is 6min. In the actual sample detection of yellow rice wine, The time-resolved fluorescence immunochromatography detection technology established in this study detects AFB1. The detection limit is 0.3 μg·kg-1,The linear range is 0.8-12.0μg·kg-1,The linear equation of the corresponding standard curve y=-0.1913x+0.5206 (R2=0.9948),The standard deviation is 0.029.The results of the in-batch accuracy and precision of this method show that the addition and recovery rate is 77.9% - 105.7%,The coefficient of variation is in 4.5% - 10.3%; Inter-batch accuracy and precision test results show that the addition recovery rate is75.9% - 85.8%,the coefficient of variation is in 8.1% - 13.9%,explain that the detection technology has good accuracy and precision.Compared with HPLC, the relative error is less than 10%,It shows that aflatoxin time-resolution fluorescence immunochromatography technology is in good agreement with the test results of national standard methods; (4) Conclusions:he rapid detection technology of time-resolution fluorescence immunochromatography of AFB1 in yellow rice wine is easy to operate with fast detection speed, high sensitivity, good repeatability and stability, and has broad application prospects.

This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1°C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC). These coatings also resulted in reduced weight loss, respiration rate, color, abscisic acid, ethylene production, and malondialdehyde content. Notably, the CH+AL treatment excelled in preserving secondary metabolites and elevating FRAP-reducing power, demonstrating a remarkable 1.43-fold increase compared to the control after 28 days. Overall, CH+AL exhibited superior effects compared to CH or AL treatment alone, offering a promising strategy for extending shelf life and preserving quality of blue honeysuckle during storage.

This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn-protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. The liver homogenates were used to develop nitrite-free sterile pork liver pâtés. These liver homogenates can be applied in the formulation of pâtés directly or as a centrifuged insoluble fraction that is highly concentrated in ZnPP. Both the whole homogenate and its insoluble fraction were adjusted to pH 7.5 before their use in the formulation of pâtés with and without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. Pâtés formulated with the whole homogenate showed color and texture characteristics similar to those of the positive control with nitrite. However, high levels of the insoluble fraction also led to pâtés with improved color characteristics but with a two-fold softened texture. Therefore, the form and amount of ZnPP added played a role in the final appearance of the product. The ZnPP pigment was more stable than heme was in the sterilization treatment, and antioxidant addition proved to be unnecessary. The ZnPP-rich ingredients allowed for the preparation of nitrite-free cooked liver pâtés with a stable red color and could be potentially applied in other uncured cooked meat products.

Tea infusions are the most consumed beverages in the world after water, their pleasant yet peculiar flavor profile drives consumer choice and acceptance and becomes a fundamental benchmark for industry. Any qualification method capable of objectifying the product's sensory features effectively supports industrial quality control laboratories guaranteeing high sample throughputs even without the human panel intervention. The current study presents an integrated analytical strategy acting as an Artificial Intelligence decision tool for black tea infusion aroma and taste blueprinting. Key markers validated by sensomics are accurately quantified in a wide dynamic range of concentrations. Thirteen key aromas are quantitatively assessed by standard addition with in-solution solid-phase microextraction sampling followed by GC-MS. On the other hand, nineteen key taste and quality markers are quantified by external standard calibration and LV-UV/DAD. The large dynamic range of concentration for sensory markers is reflected in the selection of seven high-quality teas from different geographical areas (Ceylon, Darjeeling Testa Valley and Castleton, Assam, Yunnan, Azores, and Kenya). The strategy acts as an AI smelling and taste machine predicting teas sensory features without the human panel intervention.

This study developed Makgeolli (Korean traditional alcoholic beverage) by adding raw 20% Codium fragile (Cf), a green seaweed, to a mixed base consisting of rice and oats (1:1 ratio) (COM) and analyzed its quality characteristics and antioxidant activity. The rice based Makgeolli supplemented with raw 20% Cf was designated as control (CRM). The physicochemical (pH, acidity), microbiological (yeast, lactic acid bacteria), antioxidant (DPPH, ABTS), and sensory properties (7-henodonic scale) of CRM and COM were investigated during 7 days of fermentation. The pH/acidity levels of CRM and COM reached 3.66/0.68 and 3.69/0.95 after 7 days of fermentation, respectively. Compared to CRM, COM had lower alcohol and sugar contents (P < 0.05) (CRM: 14.5%/9.8 Brix, COM: 11.2%/7.4 Brix). However, COM contained more yeast and lactic acid bacteria (P < 0.05) (CRM: 1.30/4.28 log, COM: 6.04/6.09 log) compared to CRM. The antioxidant activity of DPPH/ABTS (P < 0.05) in COM was approximately 1.5 times that of CRM (CRM: 40.00/51.57%, COM: 56.76/70.91%). In addition, COM had an excellent sensory preference score (P < 0.05) due to its overall fresh flavor and savory taste (CRM: 4.93, COM: 6.06). Therefore, COM was shown to be Makgeolli with enhanced antioxidant function, with yeast and lactic acid bacteria, and improved flavor, suggesting the possibility of commercializing this Makgeolli.

This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages – wine spirit, brandy, whiskey, sugar cane spirits (rum and cachaça) and grape marc spirit – with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic considering the production process of each spirit beverage, the related sources of coumarins (different kinds of wood used in the ageing stage) along with the factors that govern them and can influence the sensory properties of the aged beverages. An overview of the analytical methods available for their identification/quantification is also included, as well as the corresponding trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship with food safety of these spirit beverages are also addressed, highlighting the current gaps and issues, and providing clues for future research.

Cassava Solid waste (Onggok) is a solid waste from the cassava-based tapioca industry, the starch content in Onggok is still 50-80 wt.% of residual starch, which can be used to produce maltodextrin for foods application. Furthermore, using cassava solid waste is beneficial in terms of the cost of raw materials. The starch content in cassava can be modified through enzymatic hydrolysis using α-amylase and β-amylase enzymes at 80oC and pH 5.5. Enzymatic hydrolysis was done using mixed enzymes that varied the concentration of α-amylase at 0,.1% and the β-amylase enzymes at 0.05, 0.1, and 0.5%. the concentration of cassava waste (Onggok) varied from 4%, 7%, 10%, and 13%. The optimum concentration of α-amylase and β-amylase enzymes are 0.1% and 0.1% respectively at time intervals of 1 minute resulting in a dextrose equivalent (DE) value 0f 5.7. The characteristics of maltodextrin were studied using scanning electron microscopy (SEM) to determine the morphology of the starch structure which had changed due to the enzyme hydrolysis. Simultaneous thermal analysis (STA) was studied to determine the Thermal stability of hydrolysis products. Maltodextrin produced from cassava waste (Onggok) has a DE value < 10, which has the potential to be used in the pharmaceutical industry

The study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mecha-nisms of effect were tested: fumaric acid, chitosan, Estaan (a preparation based on tannin inhibi-tion), medium-chain fatty acids (MCFA), sulphur dioxide and a control variant where malolactic fermentation (MLF) was performed. The samples underwent analysis through HPLC (high-performance liquid chromatography) to determine concentrations of malic and lactic acid, as well as biogenic amines. GC (gas chromatography) analysis was used to monitor volatile sub-stances, alongside sensory evaluation. The study demonstrated a significant influence of indi-vidual enological preparations on the aromatic profile of the examined wines. The SO2 and MCFA variants exhibited the highest concentrations of volatile substances within the esters group, spe-cifically isoamyl acetate, 1-hexyl acetate and phenylethyl acetate. Conversely, the fumaric acid and Estaan variants displayed the lowest concentrations of these esters. The most notable disparities were observed in acetoin concentration, with the MCFA variant exhibiting the lowest values. Additionally, the chitosan variant showed higher concentrations of putrescine and spermidine compared to the MCFA and fumaric acid variants, which presented the lowest levels.

Anthocyanins extract from purple tomato (PTA) was incorporated with polyvinyl alcohol (PVA) so that a series of colorimetric films of PVA/PTA (based on PVA) were prepared. The role of anthocyanin on color response, FTIR, thickness, water content, mechanical properties, antioxidant activity, and permeation of water vapor through the films was examined. In addition, its application in smart packaging to assess the freshness of shrimp was studied. It was found that the tensile strength, contact angle and WVP of PVA/PTA films increases with the addition of more PTA, while the elongation at break and water content decreased. FTIR analysis showed that there are interactions between PTA and PVA matrix. The addition of anthocyanins caused to a significant improvement for the antioxidant properties of PVA films. Furthermore, the total volatile alkaline nitrogen (TVB-N), total plate count (TPC) and pH value of shrimp were monitored after 4 days of refrigeration, and the color change of the indexes was recorded. The PVA/PTA films changed color from purple to yellow-green during the storage time of 0-4d for shrimp, this suggests that the film could be used in smart packaging as a real-time freshness indicator for shrimp.

With increasing concerns over environmental impact, and overall health of both the environment and its people, a need to quantify contaminants is of the utmost importance. Chemosensors with low detection limits and relative ease of application can address this challenge. Nitrite ions are known to be detrimental to both the environment and human health. A new colorimetric chemodosimeter has been prepared from a homolytic photochemical cleavage of a reaction between pyrrole and pyridine. The product, 4(pyrrol1-yl)pyridine, yields a limit of detection of 0.330 (±0.09) ppm for the detection of nitrite in aqueous solution, employing a colorimetric change from yellow to pink. It is also highly selective for nitrite when various competitive anions such as SO32- , NO3-, PO43-, SO4-2, Cl-, F-, I-, Br-, and CN- are present in great excess. The molecule’s especially high sensitivity to nitrite is apparently the result of a complex supramolecular mechanism, characterized by both dynamic light scattering of the aggregate and the Tyndall effect. Consequently, this new sensor provides a simple, low-cost way to rapidly detect nitrite anions in aqueous solution.

The importance of oxygen role during aging process of wine has been long known. Many articles evaluating oxygen inlet for different wine stoppers have been published. However, none of these have studied the impact of the natural cork stoppers production process over oxygen inlet. At the moment, a standardized methodology widely accepted for measuring the oxygen transfer rate (OTR) and/or oxygen permeability of the stopper does not exist. Thus, this article is focused on the aging process (the final phase of the winemaking) and aims to test how some production process of natural cork stoppers impact on the stoppers permeability using chemiluminescence methodology and how also this affects wine ageing. In this study it has been seen that some of its processes such as the application of a surface treatment modify the permeability of the stopper. Surface plays an important role in the corks stoppers production and allows an easier insertion and extraction of the stopper into the bottle, avoiding leaks and homogenizing the stoppers. It was shown that the cork stoppers sample with surface treatment 1 had three times higher oxygen transfer rate than the cork stoppers sample with surface treatment 2 after one year of evolution. The two groups of stoppers had the same in terms of dimensions, density, visual class, batch and manufacture, the only difference between them was the surface treatment used. A red wine was corked with these two types of cork stoppers and its evolution was monitored up to 30 months of ageing. Differences were observed in the evolution of the wines both in certain oenological parameters such as the free SO2, the colour and the evolution of the polyphenols as well as at the sensory level. The wine corked with the stoppers of treatment 1 presented a faster evolution and a higher valuation in the sensory tastes of months 12th, while from the 18th month it presented an over evolution, and the score was below that of the wine with the corks of treatment 2.The data collected in this study shows that the differences observed with the chemiluminescence methodology of cork permeability test at a laboratory level are transferred to wine at the cellar. Therefore, it paves the way to standardize chemiluminescence as a methodology for permeability testing of cork stoppers. This opens a new field for the regulation of the permeability of natural cork stoppers by type of surface treatment applied.

Growing mushrooms is meeting challenges while aiming for sustainability and circularity. Wherever the producer is located, commercial strains are the same originating from several producers. Following the harvest, enormous quantities of spent mushroom substrate containing spores are disposed presenting a type of foreign material pressure on the ecosystem in the form of the loss of genetic diversity in wild mushroom populations. This challenge can be mitigated by bioprospecting local strains and using them to generate commercial inoculum. Accordingly, the mycoceutical potential of five polypore mushroom species from Serbia was evaluated: secondary metabolite composition, oxidative damage prevention, anti-tyrosinase, and anti-angiotensin converting enzyme (ACE) properties. The phenolic pattern was comparable in all samples, but the amounts of specific chemicals varied. Hydroxybenzoic acids were the primary components. All samples had varying quantities of ascorbic acid, carotene, and lycopene, and showed a pronounced inhibition of lipid peroxidation (LPx) and ability to scavenge HO•. Extracts were more potent tyrosinase inhibitors but unsuccessful when faced with ACE. Fomitopsis pinicola had the strongest anti-tumor efficacy while Ganoderma lucidum demonstrated strong selectivity in anti-tumor effect in comparison to healthy cells. The evaluated species provided a solid foundation for commercial development while keeping the local ecology in mind.

A rapid and efficient technique using an electronic nose based on a mass detector combined with headspace sampling (HS-SPME-MS e-nose) and chemometric tools was applied to classify beer samples between fresh and aged and between samples contained in aluminium cans or glass bottles, and to predict the shelf life of beer. The mass spectra obtained from the HS-SPME-MS e-nose contain information on the volatile compounds, recorded as the abundance of each ion at different mass-to-charge (m/z) ratios. The analysis was performed on 53 samples aged naturally for eleven months in the absence of light and with a controlled temperature of around 14° C +/- 0.5° C. Principal Component Analysis (PCA) was performed on the data, showing a grouping of samples between fresh and aged. Partial Least Square Discriminant Analysis (PLS-DA) allowed discriminating fresh from aged beers but was not able to discriminate samples packaged in aluminium cans or in glass bottles. Finally, Partial Least Square Regression (PLSR) was applied to build a prediction model and showed to be effective to predict beer shelf life.

The usability of glass fibers as immobilization support with porous open structure has been explored. We have developed a method for immobilization of β-galactosidase on special glass fiber rolls. The new method provides a simple, non-expensive and industrially applicable method. Glutaraldehyde was used as a non-specific crosslinking agent for covalent binding of β-galactosidase on modified glass fibers. The efficiency of immobilization was tested with the known hydrolysis of lactose. All experiments were performed in a continuous laboratory reactor. The effect of reaction temperature (20, 25, and 30) °C, substrate flow rate (1, 2, and 3) mL/min, and pH of the reaction medium (6, 7, and 8) on the conversion was studied. The reaction efficiency was monitored by measuring the glucose concentration with a spectrophotometer. High immobilization efficiency and enzyme activity and stability were obtained. The optimum reaction temperature, substrate flow rate and pH were found. The activity and stability of the enzyme entrapped on the glass fiber rolls remained almost unchanged during reuse, which is a good prospect for potential industrial applications.

Volatile organic compounds (VOCs) are molecules present in our everyday life, and they can be positive, such as in the formation of odour and food flavour, or harmful for environment and humans, and the research is focusing on limiting their emissions. Various methods have been used to achieve this purpose. Firstly, we review three main degradation methods: activated carbon, photocatalysis and a synergetic system. We provide a general overview of the operative conditions and report the possibility of VOC abatement during cooking. Within the literature, none of these systems has ever been tested in presence of complex matrices, such as during a cooking process. The aim of this study is to compare the three methods in order to understand the behaviour of filter systems in the case of realistically complex gas mixtures. Proton Transfer Reaction - mass spectrometry (PTR-MS) has been used as real-time monitoring of volatilome. Since VOC emissions are highly dependent on the composition of the food cooked, we evaluated the degradation capacity of the three systems for different burger types (meat, greens and fish). We demonstrate pros and cons of the photocatalysis and adsorption and how a combined approach can mitigate the drawbacks of photocatalysis.

The gel prepared by Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance the gel properties. The main objective of the study was to analyze the relationship between the gel quality and molecular interaction of N. virgatus surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%, w/w), the surimi gel had excellent gel strength (17.48 N), water holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shorted T2 relaxation time. Microstructure analysis indicated that the addition of tapioca starch made the surimi gel evenly distributed in the gel network structure, resulting in a significant reduction in cavities diameter, and the minimum diameter could be reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bond and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (P&lt;0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel was closely related to the enhanced non-covalent interactions. In conclusion, the non-covalent complexation with tapioca starch is an efficient strategy to enhance the gel quality of surimi gel.

High-temperature cooking process like frying, baking, smoking, or drying can induce chemical transformations in conventional food ingredients, causing deteriorative modifications. These reactions, including hydrolytic, oxidative, and thermal changes, are a common occurrence and can result in alterations to the food's chemical composition. In this study, a combination of sucrose and histidine (Su-Hi) was transformed through a process of charring or pyrolysis. The GC-MS profiling study showed that when sucrose and histidine (Su-Hi) are exposed to high temperatures (≈240°C), they produce carbonyl and aromatic compounds including beta-D-Glucopyranose, 1,6-anhydro (10.11 %), 2-Butanone, 4,4-dimethoxy- (12.89 %), 2(1H)-Quinolinone-hydrazine (5.73%), Benzenamine (6.35%), 2,5-Pyrrolidinedione, 1-[(3,4-dimethylbenzoyl)oxy]- (5.82%), Benzene-(1-ethyl-1-propenyl) (5.62%), and 4-Pyridinamine-2,6-dimethyl (5.52%). The compounds mentioned have the ability to permeate the cell membrane and contribute to the development of cell death by necrosis in human immune cells. The evidence available suggests that a specific set of pyrolytic compounds may pose a risk to immune cells. This investigation reveals the complex relationship between high-temperature cooking-induced transformations, compound permeation inside the cells, and downstream cellular responses, emphasizing the significance of considering the broader health implications of food chemical contaminants.

Black-purple carrots possess, apart from carotenoids, high content of other bioactive pigments such as anthocyanins. However, both carotenoids and anthocyanins are modified over cold storage due to their lability. In this work, we investigated the effect of the postharvest elicitation on nutritional and organoleptic quality of purple carrots over storage at 5°C for 21 days. Based on our experience, we considered methyl jasmonate and abscisic acid as elicitors. The values obtained were compared with those provided by the fresh-untreated sample on the treatment day (ie, day 0) and after three-week storage (ie, on day 21), which were used as a reference. As a result, carotenoid content increased naturally in untreated samples over storage whereas anthocyanins maintained invariable. Also, physicochemical parameters reflected apparent organoleptic quality loss. However, the postharvest treatment of purple carrot samples with elicitors resulted in similar carotenoid content in elicited samples to fresh carrots on day 0 as well as lower concentration of anthocyanins and antioxidant activity. Besides, elicitation, particularly with abscisic acid, enabled purple carrot deterioration to be slowed down and, therefore, the organoleptic quality to be preserved. This suggests delaying effect of both elicitors on the spoilage rate of purple carrots over the storage time. These findings indicate that the postharvest application of elicitors may be an interesting conservation method, alternative to traditional procedures, to decelerate decomposition and extend shelf-life of purple carrots.

Considering nutritional qualities of gofio (Gf) and aloe vera juice (AVJ), their combination is indicated as an easy and fast source of ingest of basic bio elements. As the texture of the final product must be accepted by customers, the influence of Gf concentration on the rheological behavior of Gf/AVJ suspensions was determined. Shear thinning index of AVJ maintains unaltered despite the presence of Gf particles, although the viscosity value increases as expected. Linear viscoelastic studies on Gf/AVJ confirmed this is a viscoelastic liquid that changes from chewy to creamy texture with Gf concentration increase.

(1) Background: The definition of value addition is based on the process or processes which are used to transform physically the initial raw material in the final food or non-food article. Diversification can enhance the possibility of increased gains. The aim of this work is to give a reliable description of value addition when speaking of coconut-based beverages among all possible derivatives; (2) Methods: a systematic review of main papers on the argument has been critically examined and discussed; (3) Results: Processing degree is a consequence of consumers’ requests. Three different drivers for value addition have been considered: packaging, durability, and size options; sensorial features; and sustainability. Results of this investigation have highlighted the added value of several products because of recyclable packaging materials, intermediate or long durability expectations, different available sizes, and good or excellent sensorial performances; (4) Conclusions: There are different value-added coconut-based beverages with interesting perspectives. On the other side, sustainability and eco-friendly policies may be a problem for those products which are produced similarly to non-coconut based beverages. The opportunity of certified organic and/or fair-trade products could help the industry of coconuts in the next future. More research is still needed in this ambit.

Reducing meat consumption is better for the environment. Unfortunately, commercial plant-based meat substitutes are often more expensive than meat and thus have not seen widespread adoption. This paper analyzes commercially-available spirulina, soy, pea, and brown rice protein isolates characteristics to provide data for non-meat protein cost reductions. Thermal and rheological properties, viscosity, density, and particle size distribution are analyzed for further study on alternative protein-based food processing. Differential scanning calorimetry analysis produced dry amorphous-shaped curves and paste curves with a more distinct endothermic peak. Extracted linear temperature ranges for processing in food production for spirulina was 70-90ºC; soy protein was 87-116ºC; pea protein was 67-77ºC; and brown rice protein was 87-97ºC. Viscosity analysis determined each protein material was shear-thinning and that viscosity increased with decreased water concentration, with rice being an exception to the latter trend. The obtained viscosity range for spirulina was 15,100-78,000cP; soy protein was 3,200-80,000cP; pea protein was 1,400-32,700cP; and brown rice protein was 600-3,500cP. The results indicate that extrusion is a viable method for further processing of the protein isolates as this technique has a large temperature operating range and variable screw speed. Data provided here can be used to make single or multi-component protein substitutes.

Rapid analysis and characterization of compounds by mass spectrometry may overlook trace compounds, although targeted analysis methods can significantly improve detection sensitivity, it is difficult to discover novel scaffold compounds. This study developed a strategy for discovering trace compounds in the aging process of traditional Chinese medicine based on MS fragmentation and known metabolic pathway. Specifically, we found that the characteristic component of C. reticulata 'Chachi', methyl N-methylanthranilate (MMA), fragmented in ESI-CID to produce rearrangement ion 3-hydroxyindole, which has been proven to exist in trace amounts in C. reticulata 'Chachi' comparing with the reference substance by LC-MS/MS. By combining the known metabolic pathways of 3-hydroxyindole and the possible methylation reactions that may occur during aging, 10 possible indole derivatives were untargeted predicted. These compounds were confirmed to originate from MMA by purchasing or synthesizing reference substances and all of them were detected in C. reticulata 'Chachi' through LC-MS/MS analysis, achieving trace compound analysis from untargeted to targeted. It may contribute to explain the aging mechanism of C. reticulata 'Chachi' and the strategy of CID-induced special rearrangement ion binding metabolic pathway has potential application value in discovering trace compounds.

Gelidium jelly was traditionally made by boiling processed Gelidium seaweed and allowing the filtrate to congeal into jelly. The processing of Gelidium seaweed was very complicate involved the repeated procedures of water washing and sun drying for 7 times, and the seaweed was originally purple-red in color turned into yellow after the repeated wash and sun drying. This study aimed to evaluate the effects of halogen lamp drying methods in replace of sun drying on the physical-chemical qualities of Gelidium jellies. Properties included the agar yield, gelling temperature, hardness, springiness, rheological parameters, sensory attributes, color, and volatile compounds were investigated. The results demonstrated halogen lamp drying method required 12 times of washing and drying processes to achieve the similar jelly properties compared to sun drying for 7 times in the experimental conditions. Volatiles including heptanal, β-ionone, and (E)-2-decenal could be used as indicators to monitor the washing and drying processing. Halogen lamp was found could be an alternative processing method for seaweed drying, especially at rainy days.

The purpose of the present study was to evaluate the antioxidant activity and peptide levels of Feta cheese and other brined cheeses, and Metsovone cheese, and other smoked cheeses. The antioxidant activity was determined by Folin and FRAP assays, while the peptide content was determined by Bradford and Lowry assays. The assays were applied in the water soluble extract of cheeses. The results showed that Feta cheese and brined cow cheese differ in antioxidant activity. Feta cheese and brined goat cheese also differ in both antioxidant activity and peptide levels. Results also showed that Metsovone cheese and other smoked cheeses exhibit antioxidant activity and significant peptide levels. Moreover, the water soluble extracts of all cheeses show some anti-inflammatory activity, suggesting that may peptides exhibit anti-inflammatory activity.

The control of oxidative stress with natural active substances could limit the development of numerous pathologies. Our objective was to study the antiradical effects of resveratrol (RSV), ε-viniferin (VNF) and vitisin B (VB) alone or in a combination, and those of a stilbene-enriched ex-tract (fraction). In the DPPH, FRAP, and NO scavenging assays, RSV present the highest activity with an IC50 of 83.69, 15.38 and 229 µM, respectively. Binary combinations resulted in additive interaction in the DPPH assay, synergic interaction for RSV+VNF and antagonistic for the others in the FRAP assay, and additive interaction for RSV+VNF or RSV+VB and antagonistic for VNF+VB in the NO scavenging assay. There was no significant difference between the antioxi-dant activity of the fraction and the combination RSV+VNF. In conclusion, RSV presented the highest effects, followed by VNF and VB. Interactions revealed additive or synergistic effects, depending on the combination of stilbenes and the assay.

Cheese consumption provides humans with minerals, proteins, carbohydrates, and vitamins. In Mexico, several cheese varieties are produced, each with its texture, scent, and flavor. The artisanal cheeses made in the states of Tabasco and Chiapas —including, among others, the varieties named crema (cream), doble crema (double cream), oaxaca, panela, fresco, bola, poro, Cotija, and asadero— have a high demand in the domestic and foreign markets. The intensification of anthropic activity in these states causes an increased emission to the environment of contaminants like heavy metals, which could reach human foodstuffs through the food chains. In particular, heavy metal contents in cheeses consumed daily by these states' local population might represent a public health risk. Because of that, our objectives in this work were to determine the concentrations of lead, cadmium, nickel, copper, zinc, and iron in artisanal cheeses produced in the states of Tabasco and Chiapas, and to determine the values of the Hazard Quotient (HQ), Total Hazard Quotient (THQ), and Cancer Risk Total (CRT) for adult and young men and women. The results of our analyses of cheese samples from the states of Tabasco and Chiapas showed that the average concentrations (mg kg-1) of cadmium (0.0023±0.002, 0.0023±0.002 mg kg-1, respectively for each state), lead (0.0047±0.00, 0.0051±0.002), nickel (0.0039±0.0046, 0.0031±0.0039), copper (0.0199±0.021, 0.0202±0.022), zinc (0.1611±0.18, 0.194±0.21), and iron (61.84±4.23, 65.76±6.61 mg kg-1), the first three values lower than the limits established by the FAO/WHO and Codex Alimentarius. The value of THQ that we obtained was less than one, and that of CRT was within the limits established by the US-EPA, which means that the consumption of artisanal cheeses from Tabasco and Chiapas by humans does not imply a risk of disease or cancer.

Cocoa bean quality depends mainly on genetic material, edaphoclimatic factors and post-harvest processes such as fermentation. The impact of the fermentation process on the chemical and func-tional composition of different cocoa clones grown in southern Colombia was analyzed. A facto-rial design with repeated measures over time was used to analyze the effect of clone and fermen-tation time on chemical characteristics (bromatology, phenolic compounds and antioxidant ac-tivity). The bromatological characteristics showed significant differences between clones and fermentation time. Clones EET-8 and CCN-51 showed higher contents of acidity (0.51%), fat (63.61%), protein (12.85%) and carbohydrates (1.63 mg g-1). Moisture, acidity and sucrose in-creased their values between day 4 and day 6 of fermentation (P<0.05). Phenolic compounds and antioxidant activity had significant differences between clones, where clones CCN-51 and ICS-95 had high contents of phenols (64.56 mg g-1), flavonoids (3.30 mg g-1) and DPPH reducing capacity (325.55 µmol g-1). In this sense, we consider the FSV-41 clone as the major grain quality index based on the results of chemical composition at bromatological level, antioxidant activity and phenolic compounds.

Wencheng waxy yam is famous for its glutinous and resilient taste, similar to waxy rice, but there is currently a lack of systematic research on the quality of this featured product, and little is known about its pesticide residues. We carried out a 2-year investigation of Wencheng waxy yam at seven sites from 2021 to 2022 to determine the oxidase content and phytochemical characteristics, namely amylose, amylopectin, protein, reducing sugar, and mineral contents such as K, Fe, and Zn, , including the status of pesticide residues. The results showed that oxidase content was affected by rainfall, and adequate water reduced the production of oxidase, including polyphenol oxidase (PPO), peroxidase (POD), and superoxide dismutase (SOD), during the late growth stage of waxy yam, which was beneficial for reducing browning in yam processing. Radar map analysis showed that, with comprehensive evaluation, standardized production sites 1 and 2 had a relatively higher quality than 3–7 with small farmers. The results of pesticide multi-residue testing showed that no pesticides were detected in 64.29% samples, and the detected residues samples were very low, making the consumption of yam safe for consumers. These findings could be beneficial for the exploitation of the health benefits of waxy yam tubers and the innovation of yam-based functional products.

The aim of this study was to investigate the parameters affecting the extraction of positive molecules such as chlorogenic acids and antioxidants, as well as potentially carcinogenic substances such as acrylamide, in different coffee brewing methods. Three coffee varieties, each assigned to different roasting degree, were used to prepare coffee brews following eight diverse preparation methods. Acrylamide was quantified by HPLC-MS/MS instrument while chlorogenic acids and caffeine by HPLC-DAD system. Three spectrophotometric analyses were also performed (DPPH, TFC and TPC) to evaluate antioxidant activity as well. The results showed that the main brewing parameters, that have the greatest influence on the final content of these compounds were the volume of water used, more specifically the brewing ratio (coffee to water ratio), the extraction time and the particle size of the coffee powder.

The traditional processing of Dendrobium officinale (DO) is manufactured through five necessary processing steps: fresh strips, drying at 85 °C, curling, molding, and drying at 35 °C (Fengdou), and the antioxidant activity of DO were increased after processing into Fengdou. To comprehensively analyses the changing functional components, a plant-wide target metabolomics were employed. In total, 739 differential ingredients were identified in five processing treatments, mainly highlighting differences in variation with phenolic acids, flavonoids, lipids, and amino acids and their derivatives, and glycosylation of aglycone result in the up-regulation in flavonoid glycosides levels. Temperature is a key step in DO processing production. In addition, the main enrichment of specific differential ingredients was found in five different metabolic pathways, including glucosinolate biosynthesis, linoleic acid metabolism, flavonoid biosynthesis, phenylpropanoid biosynthesis, ubiquinone and other terpene quinone biosynthesis. Correlation analysis clarified that total phenols and flavonoids showed a significant positive correlation with antioxidant capacity. This study provides new insights into the influence of processing processes on DO quality, which may lead to guidance for the high-quality production of DO.

This research explores a novel encapsulating agent for establishing a synbiotic relationship with Bacillus (B.) coagulans by combining different ratios of wall materials, including skim milk powder (S), maltodextrin (M), and cellulose acetate phthalate (C). The ratio options are represented as SMC1 (1:2:1), SMC3 (3:2:1), SMC5 (5:2:1), and SMC7 (7:2:1). These wall materials are incorporated with 5% inulin (a prebiotic). The results show that these agents effectively protect B. coagulans spores during spray-drying, resulting in spore vitality exceeding 6 log cfu/g; SMC5 and SMC7 yielded the highest spore viability values. Furthermore, SMC5 demonstrated the highest levels of antioxidant activity, encompassing the scavenging of DPPH, hydroxy radicals, and superoxide radicals. Additionally, it displayed notable antidiabetic effects, including inhibitions of α-amylase and α-glucosidase. In comparison, SMC7 exhibited the most potent antidiabetic activity by inhibiting DPP-IV. Subsequently, after simulated gastrointestinal digestion, SMC5 and SMC7 showed a slight decrease in spore viability during the 6-hour simulation. Therefore, the most suitable condition for synbiotic production was found to be SMC5, which can potentially protect B. coagulans spores and exhibit bioactive activities after microencapsulation and passage through gastrointestinal digestion. This innovative product can be utilized as an advanced food delivery system and as a functional ingredient in functional food products.

Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers It is a viable option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional impact, bioactive compounds, and physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20 % of MF with SR was employed as the experimental strategy (P < 0.05). Partial incorporation of SR increased the bioavailability of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, but ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8 % SR exhibited better physicochemical properties, such as reduced hardness and increased crispness. These results are promising for ryegrass and suggest combining the age-old germination process with extrusion can enhance cereal-based breakfast products' nutritional quality and bioactive compound content.

Anthocyanins (ACNs) have attracted considerable attention for their potential to modulate the immune system. Research has revealed their antioxidant and anti-inflammatory properties, which play a crucial role in immune regulation by influencing key immune cells such as lymphocytes, macrophages, and dendritic cells. Moreover, ACNs contribute to maintaining a balance between proinflammatory and anti-inflammatory cytokines, thus promoting immune health. Beyond their direct effects on immune cells, ACNs significantly impact gut health and the microbiota, essential factors in immune regulation. Emerging evidence suggests that they positively influence the composition of the gut microbiome that enhance the immunomodulatory effects of ACNs. Furthermore, these compounds synergize with other bioactive substances, such as vitamins and minerals, further enhancing their potential as immune-supporting dietary supplements. However, detailed clinical studies must fully validate these findings and determine safe dosages for different populations. Incorporating these natural compounds into functional foods or supplements can revolutionize the management of immune-related conditions. Personalized nutrition and healthcare strategies can be developed to enhance overall well-being and immune resilience by fully understanding the mechanisms underlying their actions. Recent advancements in delivery methods have focused on improving the bioavailability and effectiveness of ACNs, providing promising avenues for future applications.

In the food sector, packaging is one of the important steps that ensures the safe, unspoiled, min-imum cost of storing, transporting and delivering the food that goes into production to the con-sumer. Food spoilage caused by foodborne pathogens and microorganisms is a serious problem in the food chain, reducing the shelf life of foods. Therefore, consumers' demands for more natural, disposable, biodegradable and recyclable antibacterial food packaging materials have considera-bly increased. This review covers a comprehensive current literature review of antibacterial food packaging, which includes with titles antibacterial agents, organic acids and other compounds, enzymes, bacteriocins, natural extracts, essential oils, application of encapsulation and antimi-crobial packaging. Research findings on antimicrobial food packaging used to extend the shelf life of foods were collected from online databases such as PubMed/MedLine, Wiley Online Li-brary, Scopus, Web of Science, and Google Scholar. In this review, the activities of different bio-materials and compounds used to extend the shelf life of foods were compared

Grape pomace is one of the main by-products in the wine industry and contains some high added-value compounds such as polysaccharides. Considering the wide application possibilities of polysaccharides in wine and in the food industry, the revalorization of grape pomace to extract polysaccharides presents itself as an opportunity for by-product management. Therefore, the aim of this study was to characterize polysaccharide extracts obtained from pomace by-products of different white grape varieties. The type and content of polysaccharides, proteins and phenols were analyzed. Statistically significant differences were found between the varietal extracts in the types and concentrations of polysaccharides. The extracts obtained from the Verdejo and Puesta en Cruz varieties showed the highest polysaccharide purity and contents, but the type of polysaccharides was different in each case. The Verdejo provided extracts richer in non pectic polysaccharides, while the Puesta en Cruz in pectic polysaccharides. Protein and polyphenol contents were low in all extracts, below 2.5% and 3.7%, respectively. These results open up a new possibility for the revalorization of grape pomace by-products to obtain polysaccharide-rich extracts, although it would be interesting to improve both the yield and the purity of the extracts obtained by studying other extraction techniques or processes.

Cyclodextrin (CD) is made up of 7 glucose molecules linked in a ring, creating a cone shape. Its interior can house hydrophobic molecules while the exterior is hydrophilic enough to interact with water molecules. Until now, this feature has been used for the development of active and intelligent packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. As well, it is used to provide information on monitoring the time in which food is optimal for consumption, an aspect considered very important for the consumer and for the merchant. A known problem with some of these types of packaging is that the bioactive compounds that are housed in the CD can interact with food and can modify its taste, smell, color and/or texture. Therefore, this review will focus on discerning which packaging is most appropriate for each situation.

Taste determination in small molecules is critical in food chemistry, but traditional experimental methods can be time-consuming. Consequently, computational techniques have emerged as val-uable tools for this task. In this study, we explore taste prediction using various molecular feature representations and assess the performance of different machine learning algorithms on a dataset comprising 2,601 molecules. The results reveal that GNN-based models outperform other ap-proaches in taste prediction. Moreover, consensus models that combine diverse molecular repre-sentations demonstrate improved performance. Among these, molecular fingerprints + GNN con-sensus model emerges as the top performer, highlighting the complementary strengths of GNNs and molecular fingerprints. These findings have significant implications for food chemistry research and related fields. By leveraging these computational approaches, taste prediction can be expedited, leading to advancements in understanding the relationship between molecular structure and taste perception in various food components and related compounds.

The study was conducted to prepare juice blend by using Orange, Carrot and Tiger-nut juices. Fully mature raw Orange, Tiger-nut and Carrot were processed into juice forms and combined in different ratios which were analyzed for their composition and Consumer’s acceptability. The analysis showed that the juice with higher Orange juice content had higher levels of acidity. This implies that they would last longer as they are not susceptible to spoilage by most organisms. The Juice with higher orange juice content was also found to be very rich in Vitamin C, due to inherent high amount of Vitamin C in raw Orange Fruit. However, it scored lowest in terms of general acceptability because the raw fruit was purchased separately and there’s a likelihood some of the Orange used in the Juice preparation were sour. This led to a sour taste in this Juice blend. The Juice blend that contained equal proportions of all three juices was the most acceptable to the consumers in terms of color, taste and Nutritional composition. It gave equal amounts of the unique properties of each fruit and provided a unique color and taste that was very appealing to the panelists. This product makes it possible to properly utilize these fruits, reduce post harvest losses, cater to different health needs of the consumers and ensure food security. It is recommended that further work should be done on antioxidant properties, other fruit blends and storage stability of the beverage to determine the shelf-life.

This study is aimed to point out the possible application of the Enzyme-Linked ImmunoSorbent Assay (ELISA) test on table olives. Because olives, like many other foods, are not free from mycotoxin contamination, the main focus of this work was assessing the presence or absence of aflatoxins and ochratoxin A. The work was carried out in two phases. In the first phase, tests were carried out on commercial olives to assess the efficacy of the method and the kit (Veratox® 'Neogen' and AgraQuant® 'Romer Labs') by comparing them with the Liquid Chromatography coupled to a mass-mass spectrometer (LC-MS/MS); in order to understand if there were any interferences in antigen-antibody recognition; subsequently, mycotoxins were inoculated on the same samples with a known quantity, in order to assess the concentrations obtained and compare them to the expected ones. The second step involved modifying the method, so to improve the recovery of inoculated mycotoxins in the samples under study. Afterwards we evaluated the presence of mycotoxins in table olives supplied in the project. The results showed the effectiveness of the ELISA test, especially in the mycotoxin recovery phase. Indeed, after the modification of the mycotoxin extraction method, recoveries increased from 55% to over 70% for aflatoxins, and from 40% to over 55% for ochratoxin A. When analysing the samples provided by the above-mentioned company, the results showed some false positives, in particular in relation to ochratoxin A ’s analysis, mainly related to the first sample submission. Taking this into account, the ELISA test can be considered as an initial screening method applicable as a control programme for the evaluation of mycotoxins in olives which helps by saving time and costs. It should always be kept in mind that, if positive values should emerge, the LC-MS/MS analysis should be carried out.

Per- and polyfluoroalkyl substances (PFASs) are a group of fluorinated, organic, man-made chemicals; they do not occur naturally in the environment. This study aimed to determine the profile and content of PFASs in volunteers’ blood plasma and urine after fermented red beetroot juice consumption and correlated it with the blood parameters. During 42 days, 24 healthy volunteers intake 200 mL/60 kg of body weight fermented red beetroot juice. PFASs were analyzed using micro-HPLC-MS/MS method. Five perfluoroalkyl substances were found in human body fluids. After juice consumption, PFASs, due to the consumption of food contaminated with them, was discovered that for perfluorocarboxylic acids, a downward trend was observed, while for perfluoroalkane sulfonates, their plasma content showed a statistically significant upward trend. Analysis of the hematology parameters indicated that the intake the fermented red beetroot juice showed a significant decrease in mean corpuscular volume (MCV), platelets concentration, mean platelet volume (MPV), platelet large cell ratio (P-LCR) at the significance level p < 0.01, and he-matocrit (p < 0.05). On the other hand, the dietary intervention also indicated a significant (p < 0.01) increase corpuscular/ cellular hemoglobin concentration (MCHC). In the case of blood biochemi-stry, no significant change in blood samples after intake the fermented beetroot juice was observed. However, a decreasing tendency of total cholesterol and low-density lipoprotein concentration (LDL-C) were observed. Based on the presented results, there is a need to analyze and monitor health-promoting food regarding undesirable substances and their impact on consumer health.

In this study, a new approach to pesticide permeation through the apple peel into the pulp is discussed. The tested compounds can be classified, based on mode of action, as systemic (boscalid, cyprodinil, pirimicarb, propiconazole and tebuconazole) or contact (captan, cypermethrin and fludioxonil) pesticides. The barrier effect was assessed using a Franz flow-type vertical diffusion cell system. Residue analysis was performed using a modified quick, easy, cheap, efficient, rugged and safe (QuEChERS) extraction method coupled to gas chromatography with tandem mass spectrometry (GC-MS/MS). The limits of detection (LODs) ranged between 2.6 µg kg-1 (pirimicarb) and 17 µg kg-1 (captan), with the coefficient of variability (CV) lower than 6%, while recoveries ranged from 85% (boscalid) to 112% (captan) at 0.1 and 1 mg kg-1 spiked levels. The highest peel penetration was observed for pirimicarb, captan and cyprodinil, with cumulative permeation of 90, 19 and 17 µg cm-2, respectively. The total absorption was in the range from 0.32% (tebuconazole) to 32% (pirimicarb). Only cypermethrin was not quantitatively detected in the pulp and its use can be recommended in crop protection techniques. The obtained results indicate that molecular weight, octanol-water partition coefficient and water solubility are important parameters determining the process of pesticide absorption.

The chemical composition of stingless bee honey and propolis depends on the plant sources they are derived from, and thus reflects the flora available in the vicinity of the hives, the preference of the bee species, and the climate (altitude and temperature). To understand the relative influence of these factors, we studied the composition of honey and propolis. Samples from 24 colonies were analyzed: 12 from each of two Scaptotrigona mexicana meliponiaries located in the state of Chiapas in southern Mexico approximately 8.5 km apart. The chemical composition of honey and propolis was studied using NMR, and GC-MS, respectively. Antioxidant activity of propolis was also studied. Chemometric analyses were applied. The Tuxtla Chico honey samples contained higher concentrations of glucose and fructose, while the Cacahoatán samples displayed a rich composition of di- and trisaccharides. These differences can be attributed to the distinct nectar sources utilized by the bees in each location. Propolis composition in the two locations also demonstrated qualitative differences, indicating a specific choice of resins by the bees. The observed substantial variations in the chemical composition of propolis and honey of S. mexicana from two relatively close locations support the assumption that bee species cannot be regarded as the most important factor determining their chemistry.

A healthy lifestyle and environmental protection play a big role in today's modern society. The production of organic wine, as with other organic commodities, is therefore increasingly popular with consumers. The selling price of organic wine is higher than that of wine that is not declared organic or BIO, so the question arises from consumers whether these wines contain more bioactive compounds and substances beneficial to the body. From a general point of view, it is known that grapevines contain a wide range of natural phenols and polyphenols. These substances affect the sensory properties of wines, especially color, and taste. The most of phenolic substances are found in red wines, slightly less in orange, and the lowest amounts are found in white wines. However, the representation of individual substances and their ratios differ based on the varieties and age of the wines. Therefore, this study aimed to compare the profile (chemical, physical and sensory) of organic wines compared to wines made from non-organic grapes, which are grown in a selected wine region - Kutná Hora. The analyzed wines were made from the same grape wine cultivar in the Kutná Hora area. The following analyzes were performed on the wine samples: the phenolic and antioxidant profile, the content of sulfites (free and total), alcohol, sugars, vitamins, density determination, and also sensory evaluation. The present study showed exact differences between samples of wines produced from the same cultivar, and same region, but declared as organic wines and wines from conventional production. Although a higher amount of bioactive substances is expected in wines from organic production, in most cases of presented analyzes, it did not show a statistically significant difference in the sense of a higher amount in BIO wines, on the contrary, in many cases the content of these substances was higher in wines from integrated production.

Momordica charantia is a plant of the Cucurbitaceae family which is known as bitter gourd and grows widely in tropical and subtropical regions of the world. The various properties of bitter gourd are closely related to the substances or compounds they contain. Bitter gourd contains many secondary metabolites including alkaloids, terpenoids, steroids and flavonoids. These chemical compounds are spread in several parts of the plant such as roots, stems, leaves, and fruit. Apart from containing several organic compounds, bitter melon also contains the phytohormone gibberellin which is quite potential and useful as a biostimulant. The aim of the research was to isolate, purify, and determine the content of gibberellin (GA-3) contained in bitter gourd (M. charantia), and to determine its effect on the vegetative and generative growth of soybean plants, as well as the effect of GA-3 application on the nutritional content of soybean seeds. resulting from. Apart from that, it was also observed the effect of GA-3 application on the chlorophyll content of soybean plants, as well as the activity of the alpha-amylase enzyme in treated soybean seeds. The process of isolation and purification of GA-3 was carried out by thin layer chromatography and adsorption column chromatography on Silica Gel G-60. Characterization of GA-3 was carried out by Reversed-Phase High-Performance Liquid Chromatography (RP-HPLC), Fourier Transform Infrared (FT-IR), and Mass Spectroscopy (MS). RP-HPLC and FTIR results from gibberellin GA-3 isolates showed retention times and wave numbers that were relatively the same as GA-3 standards. From the results of the study it was found that the content of the gibberellin GA-3 hormone in bitter gourd was 4.12 mg/g dry weight. The GA-3 isolate had a significant effect on the growth of soybean plants in both the vegetative and generative phases for each parameter observed compared to the control and 1% NPK fertilizer. The protein content in soybean seeds was 38.17%. The chlorophyll content at the end of the vegetative and generative phases were 33.34 and 11.5 CCI, respectively. The addition of GA-3 isolate increased the activity of the α-amylase enzyme in soybean seeds compared to the control with an average of 271.65 U/mL.

Japanese pepper (sansho, Zanthoxylum piperitum) contains several types of sanshools belonging to N-alkylamides. Because of long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in processing. Here, we evaluated the effects of antioxidants from the genus Zanthoxylum in preventing sanshool degradation using accelerated tests. An ethanolic extract of segment membranes of the sansho fruit pericarp was incubated at 70 °C for 7 days with different antioxidants to determine the residual amount of hydroxy-α-sanshool (HαS) in the extract. α-Tocopherol (α-Toc) showed excellent HαS-stabilizing activity at low concentrations. Among phenolic acids, we noted that the HαS-stabilizing activity increased with the number of hydroxy groups per molecule. For example, gallic acid and its derivatives exhibited excellent sanshool-stabilizing activity. Quercetin was found to be a superior HαS stabilizer compared with hesperetin and naringenin. However, the effective concentration was much higher for phenolic compounds than for α-Toc. These substances are believed to play a role in preventing the decomposition of sanshools in the pericarp of sansho. These sanshool stabilizers should be useful in the development of new beverages, foods, cosmetics, and pharmaceuticals that take advantage of the taste and flavor of sansho.

The global consumption of vegan foods is experiencing an expressive upward trend, underscoring the critical need for quality control measures based on nutritional and functional considerations. This study aimed to evaluate the functional quality of caviar and salmon analogs food inks, based on pulses combined with nano ingredients. The primary objective of this work was to determine the total antioxidant compounds contained in these samples using a voltammetric technique with a glassy carbon electrode. Approximately 100 mg of samples underwent ethanolic extraction (70%) with 1 hour of stirring. The voltammograms were acquired under specific conditions: 10 mL of phosphate buffer electrolyte with a pH of 3.0; an initial potential (Ei) of 0.0 V; a final potential (Ef) of 1.0 V; a pulse amplitude of 50 mV; and a scan rate of 50 mV s-1. The reference electrode used was Ag/AgCl (KCl 3 mol L-1), and the auxiliary electrode was a platinum wire. The voltammograms revealed prominent anodic current peaks at 0.76-0.78 V, which are attributed to isoflavones. Isoflavones, known secondary metabolites with substantial antioxidant potential commonly found in pulses, were identified. The total isoflavone concentrations obtained ranged from 31.5 to 64.3 mg Eq genistein 100 g-1. The results not only validated the efficacy of the electrochemical sensor for quantifying total antioxidant compounds in the samples but also demonstrated that the concentration of total isoflavones in caviar and salmon analogs fell within the expected limits.

The aim of this study was to determine the effect of sous-vide and pressure-cooker heating of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic composition, colour, texture, nutritional value (vitamin B1 content), and rheological properties of meat heated at 60°C for 6-18h and, for comparison, in an autoclave at 121.1°C. The heating conditions affected the weight loss, colour, thiamine content, texture, and rheological properties of the meat. As the heating time increased, the texture determinants of firmness and chewiness decreased, which resulted in softer meat. The differences in the rheological properties of the sous-vide- and autoclave-heated meat resulted from different organ-isation of the spatial matrix of proteins and changes in the structure of muscle fibres caused by the high temperature.

Valorization of food and fruit wastes has the potential for the production of sustainable energy and biochemicals. Approximately 70% of the weight of the original jackfruit (Artocarpus heterophyllus L.) fruit is lost during processing as waste in the form of peeled skin and core, both of which have not been utilized and, thus contribute to disposal as well as pollution issues. The major components, cellulose, and hemicellulose, can be biologically transformed easily into bioenergy sources like ethanol, methanol, and butanol; valuable phenolics and biotechnological products like pectin, citric acid, bromelain, ferulic acid, and vanillin; and many other products. These residues can also be utilized as essential sources for the biological transformation process leading to the production of numerous products with added value, such as phenolic antioxidants, phenolic flavor compounds, and organic acids. Thus, the value addition of jackfruit waste can support the sustainable solution towards food and nutritional security. In this way, zero waste can be achieved through novel biorefineries which are critically highlighted in this paper. Furthermore, novel technologies for the conversion of jackfruit wastes are summarized with recent findings.

In order to study the effects of irradiation on the physicochemical properties and digestion behavior of chickpea protein, chickpea protein concentrate (CPC) was treated with electron beam irradiation (EBI) at doses of 5, 10, 15 and 20 kGy, respectively. After irradiation, protein solubility first increased at 10 kGy and 15 kGy, and then decreased at higher dose of 20 kGy. This was supported by SDS-PAGE where the intensity of major protein bands first increased and then decreased. Increased does of EBI generally led to greater oxidative modification of proteins in CPC, indicated by reduced sulfhydryls and increased carbonyls. In addition, protein structure was modified by EBI shown by Fourier transform infrared spectroscopy analysis where α-helix generally decreased and β-sheet increased. Although the protein digestibility was not significantly affected by EBI, the peptidomic analysis of the digests revealed significant difference among CPC irradiated with varying doses. A total of 337 peptides were identified from CPC irradiated with 0 kGy, 10 kGy and 20 kGy, respectively, with 18 overlapping peptides and 60, 29 and 40 peptides specific to the groups of 0, 10 and 20 kGy respectively. Theoretical calculation showed that the distribution of peptide length, hydrophobicity, net charge, and C-terminal residues were affected by irradiation. The 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity showed a marginal decrease with increasing dose of irradiation. In conclusion, EBI led to oxidative modification and structural changes of the chickpea protein, which subsequently affected the physicochemical properties of peptides obtained from in-vitro digestion of CPC despite of similar digestibility.

Gastrodia elata Bl., one of the well-known edible plants in China, belongs to the family of Orchidaceae. In recent years, the consumption rate of this plant as food supplements or health products is gradually rising in China. However, the traditional industrialization processing procedures (TP) for this plant was found to be too complicated and not friendly to the environment with time and energy consuming. Hence, we investigated whether the processing procedures could be simplified without affecting its overall chemical profile and anti-oxidation activity. In this experiment, a new processing procedure (NP) was designed for processing this plant, and the chemical compositions of the extract for Gastrodia elata produced by two different processing procedures were identified by UPLC-Q-TOF/MS. It was found that phenols and parisins were the most abundant chemical components for this extract. Among all the identified components, the contents of gastrodin and its citric acid derivatives were obviously higher than that of other components. Therefore, the contents of six gastrodin derivatives and ethanol soluble extract rate for Gastrodia elata produced by two different processing procedures, traditional and newly designed processing procedures, were further comparatively investigated for the validation of the applicability. The DPPH radical scavenging activities of the extract from Gastrodia elata produced by two different processing procedures were also investigated. The results demonstrated that the contents of gastrodin and p-hydroxybenzyl alcohol in all samples were slightly decreased in NP samples compared with that of TP samples (except batches of S3 and S6 samples), but no significant difference was observed between these two groups (p = 0.8273 for gastrodin and p= 0.2320 for p-hydroxybenzyl alcohol). Additionally, the total contents of parisins were also in a decreased trend in NP samples but with no significant difference when comparing with that in TP samples (p = 0.1721). The results for ethanol soluble extract rate also had the same situation (p = 0.1094). Taken together, it was suggested that the chemical profiles and contents of gastrodin derivatives and ethanol soluble extract rate for NP samples was not significant different to that of TP samples. The DPPH radical scavenging activity of the extract of Gastrodia elata produced with NP method was not significant different from that of TP samples. As a result, the industrial processing procedures for the preservation of this material plant could be simplified to a more time and energy saving procedure without changing the quality of the products, which is also consistent with the concept of green and sustainable industrial production.

Salmorejo is a homogenate based on tomato, olive oil and breadcrumbs commercialized as a “fresh-like” cold puree in Spain and other European countries. Salmorejo is thermolabile and requires pasteurising upon High Temperature, Short Time (HTST) conditions to inhibit microbes and enzymes. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH) in viscous products. The objective was to validate the pasteurisation temperature (70-100 °C, at 5 ºC intervals) for salmorejo processed by radiofrequency (operating at 27.12 MHz for 9.08 s) or conventional continuous heating. Salmorejo was prone to thermal damage upon HTST conditions. Main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. A ‘fresh-like’ good quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms, and an adequate inhibition of the pectinmethylesterase, peroxidase and, to a lesser extent, polyphenoloxidase, but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C for 9.8 s (RF) or 10.9 s (CH) provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated.

Coffee is not only a delicious beverage but also an important dietary source of natural antioxidants. We live in an oxidative world where it is impossible to avoid pollution, stress, food additives, radiation, and other sources of oxidants that eventually lead to severe health disorders. Fortunately, there are chemicals in our diet that counteract the hazards posed by the reactive species that trigger oxidative stress. They are usually referred to as antioxidants; some of them can be versatile compounds that exert such a role in various ways. This review summarizes, from a chemical point of view, the antioxidant effects of relevant molecules found in coffee. Their ways of action and trends in activity are analyzed, considering the data gathered so far from both theory and experiments. The influence of the media and pH in aqueous solution, and structure-activity relationships are discussed. The protective role of the explored compounds is examined. A particular section is devoted to derivatives of some coffee components, and another one to their bioactivity. The data used in the analysis come from theoretical anc computational protocols, which have been proven to be very usefull in this context. Hopefully, the information provided here will promote further investigations into the amazing chemistry contained in our morning cup.

Coffee is not only a delicious beverage but also an important dietary source of natural antioxidants. We live in an oxidative world where it is impossible to avoid pollution, stress, food additives, radiation, and other sources of oxidants that eventually lead to severe health disorders. Fortunately, there are chemicals in our diet that counteract the hazards posed by the reactive species that trigger oxidative stress. They are usually referred to as antioxidants; some of them can be versatile compounds that exert such a role in various ways. This review summarizes, from a chemical point of view, the antioxidant effects of relevant molecules found in coffee. Their ways of action and trends in activity are analyzed, considering the data gathered so far from both theory and experiments. The influence of the media and pH in aqueous solution, and structure-activity relationships are discussed. The protective role of the explored compounds is examined. A particular section is devoted to derivatives of some coffee components, and another one to their bioactivity. Hopefully, the information provided here will promote further investigations into the amazing chemistry contained in our morning cup.

Buckwheat is returning to the countries of Central Europe. There are several reasons for this: firstly, because of its interesting chemical composition, which is reflected in its nutritional value and potential health benefits. And secondly because buckwheat, and especially buckwheat flour, are suitable raw materials for the production of gluten-free foods. Buckwheat flours are classified similarly to wheat flours, but the different anatomy of wheat grains and buckwheat seeds makes this classification partly misleading. While wheat flours are largely produced by one standard process, the production process for buckwheat flours is more varied. For wheat and wheat flours, the basic quality parameters and their required ranges for different types of primary and secondary processing are clearly defined. This is not the case for buckwheat and buckwheat flours, and the definition of the parameters and their ranges that characterize its technological quality remain unclear. The standardization of quality parameters and production processes is likely to be necessary for the potential expansion of the use of buckwheat for food production and in particular for bakery products.

Selenium (Se) is an essential trace element for human beings and Se supplementation is of great significance. In this paper, high selenized Gastrodia elata Blume Polysaccharides (SeGEP) were obtained through pre-sulfation before conducting the selenylation modification process, which owned a maximum Se content reach to 2.29%. UV, FT-IR, NMR, SEM, EDX, HPLC, size-exclusion chromatography and periodate oxidation analysis showed that the seleninic group had been successfully introduced into GEP with the substitution position at C-6 of glucose. Immunostimulating assays were conducted in vitro and in vivo on RAW 264.7 cells and cyclophosphamide (CTX)-induced mice model, respectively. The results showed that Se-GEP enhanced RAW264.7 cells proliferation, cell phagocytosis, and secretion of nitric oxide (NO) and interleukin (IL)-1β factors. In addition, Se-GEP enhanced the immunologic activity of CTX-treated mice by increasing the spleen and thymus indices, enhancing the phagocytic function, and activating both Th1 and Th2 lymphocytes. The current outcome also suggested that Se-GEP with covalently bonding Se group possessing increased safety and has a potential dietary selenium nutrient for improving human immunity.

The composition, structure and functionalities of prolamins from highland barley was investigated. These parameters of was compared with the widely applied prolamins (zein). There are more charged and hydrophilic amino acids in prolamins from highland barley than zein. The molecu-lar weight of prolamins from highland barley were between 30 to 63 kDa, which was larger than zein (20 to 24 kDa). β-turn helices is the main secondary structure in prolamins from highland barley, while α-helical structure is the main secondary structure in zein. The water holding capacity, thermal stability, emulsifying capacity and stability of prolamins from highland barley is quite lager than zein, while opposite results can be observed for oil absorption capacity. The diameter of fibers prepared with prolamins from highland barley was almost 6 times that of zein, while ribbon structures rather than fibers were formed by prolamins from highland barley. The results would provide the guidance for application of prolamins from highland barley.

Historically, fortified wines originated in Europe, and they have in common a high alcohol content to increase their shelf-life during long journeys to northern Europe and the American continent. Nowadays, the world’s better-known Marsala, Port, Sherry, and Vermouth due to their high alcoholic content, sweet taste, and intense aromatic profile, are designated as dessert wines and sometimes served as aperitifs. This review gives an overview of the traditional vinification process, including the microbiota and autochthonous yeast, the use of aromatic botanicals, and regulatory aspects of the main Italian, Portuguese, and Spanish fortified wines. The wine-making process is essential to defining the volatile organic compounds (VOCs) that characterize the aroma of each fortified wine, giving them an organoleptic fingerprint and “terroir” characteristics. The various volatile and odorous compounds found in fortified wines during oxidative and thermal aging are discussed in the last part of this review.

In recent years, there has been a growing interest in utilizing natural antioxidants as alternatives to synthetic additives in food products. Apples and apple by-products have gained attention as a potential source of natural antioxidants due to their rich phenolic content. This review aims to provide a comprehensive overview of the antioxidant properties of apples and apple by-products, their extraction techniques as well as potential applications in food products because of their an-tioxidant or nutritional properties. The findings here reported highlights the proper utilization of apples and their by-products in food to reduce the detrimental effect on the environment and provide a positive impact on the economy.