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[Display omitted] A micron-scale oil-in-water emulsion droplet frozen in the presence of surfactants can be induced to eject the crystallizing solid from its liquid precursor. This dynamic process produces highly elongated solids whose shape depends critically on the rate of crystallization and the interfacial properties of the tri-phase system. By systematically varying the surfactant concentration and cooling protocol, including quenching from different temperatures as well as directly controlling the cooling rate, we map out the space of possible particle morphologies as a function of experimental control parameters. These results are analyzed using a non-equilibrium Monte Carlo model where crystallization rate and interfacial energies can be specified explicitly. Our model successfully predicts the geometry of the resulting particles as well as emergent phenomena including how the particle shape depends on nucleation site and deformation of the precursor droplet during crystallization. [ABSTRACT FROM AUTHOR]

For the better standardization and widespread application of the determination method of carotenoids in both chili peppers and their products, this work reports for the first time the simultaneous determination of five main carotenoids, including capsanthin, zeaxanthin, lutein, β-cryptoxanthin and β-carotene in chili peppers and their products, with optimized extraction and the high-performance liquid chromatography (HPLC) method. All parameters in the methodological evaluation were found to be in good stability, recovery and accuracy compliance with the reference values; the R coefficients for the calibration curves were more than 0.998; and the LODs and LOQs varied from 0.020 to 0.063 and from 0.067 to 0.209 mg/L, respectively. The characterization of five carotenoids in chili peppers and their products passed all the required validation criteria. The method was applied in the determination of carotenoids in nine fresh chili peppers and seven chili pepper products. [ABSTRACT FROM AUTHOR]

Chestnut rose (Rosa roxburghii Tratt.) is an underutilized plant in the Rosaceae family that originates from southwest of China. This study used UHPLC-IM-QTOF and UPLC-QQQ to analyze the free and bound phenolic fractions in three cultivars of chestnut rose fruit from different producing areas. The optimization of IM feature acquisition was conducted firstly. Then, 23 phenolics were reported in chestnut rose fruit for the first time. Differential phenolics profiles were observed between cultivars and fractions, with 24 phenolics further quantified. Catechin, procyanidin B1, gallic acid, ellagic acid and isoquercitrin were the five most abundant phenolics. Most of the phenolics were more abundant in the free fraction than in the bound fraction. As many phenolics were reported with functions such as antioxidant, antidiabetic and anti-cancer, the chestnut rose fruit could serve as a healthy functional supplement foods in the form of juice, oral solution and powder, as well as an ingredient for functional foods. • Free and bound phenolics from three cultivars of chestnut rose fruit were analyzed. • Twenty-three phenolics were reported in chestnut rose fruit for the first time. • Twenty-four phenolics were quantified in chestnut rose fruit. • Most phenolics were more abundant in free fraction than bound fraction. • Catechin, procyanidin B1, gallic acid, ellagic acid and isoquercitrin were rich. [ABSTRACT FROM AUTHOR]