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Fruits and vegetables (F&V) are a significant part of our diet consumption. Microbial and pesticide residues are the predominant safety hazards of F&V consumption. Ordinary water washing has a very limited effect on removing microorganisms and pesticide residues and requires high water usage. Ultrasound, as an environmentally friendly technology, shows excellent potential for reducing microbial contamination and pesticide residue. This paper summarizes the research on ultrasound application in F&V washing, including the removal of microbial and pesticide residues and the comprehensive effect on their physicochemical characteristics. Furthermore, multimode ultrasonic-assisted techniques like multi-frequency and sequential ultrasound, combined with novel and conventional methods, can enhance the ultrasound-based effect and be more effective and sustainable in preventing F&V from microbial contamination. Overall, this work explicitly establishes the background on the potential for ultrasound cleaning and disinfection in the food industry as a green, effective, and ultimate method of preventing foodborne illnesses. • Ultrasonic washing can remove the microorganism and pesticide residues efficiently. • Ultrasonic washing can extend the shelf life of F&V. • Ultrasonic washing can maintain the physicochemical quality of F&V. • Ultrasound enhances the decontamination ability of disinfectants. [ABSTRACT FROM AUTHOR]

Most teas, including white tea, are produced from tender shoots containing both leaf and stem. However, the effect of the stem on white tea quality remains unclear, especially during withering, an essential process. Therefore, this study investigated the withering-induced changes in the leaves and stems of Camellia sinensis cv. 'Fudingdabai' by multi-group analysis. During withering, the levels of catechin and theobromine (i.e., major flavor-related compounds) decreased slightly, mainly in the leaves. The abundance of some proteinaceous amino acids related to fresh taste increased in stems due to increased protein hydrolysis. In addition, changes in biosynthetic pathways caused a decrease in theanine (a major non-proteinaceous amino acid) and an increase in gamma-aminobutyric acid in stems. Terpenes, mainly in the stems, were partially affected by withering. Phenylacetaldehyde, a major contributor to white tea aroma, increased mainly in the stems. These findings reflect the positive contribution of the stem to white tea quality. • Catechin and theobromine decreased during withering, which mainly occurred in leaf. • Some protein hydrolysis-derived amino acid contents increased in withering stems. • Theanine synthesis decreased and GABA synthesis increased in withering stems. • Stem is vital for bud-leaf type white tea quality, because of its abundant terpenes. • Withering increased the aroma-related phenylacetaldehyde content mainly in the stem. [ABSTRACT FROM AUTHOR]

Baijiu quality and safety have received considerable attention owing to the gradual increase in its consumption. However, owing to the unique and complex process of Baijiu production, issues leading to quality and safety concerns may occur during the manufacturing process. Therefore, establishing appropriate analytical methods is necessary for Baijiu quality assurance and process control. Nanomaterial (NM)-based optical sensing techniques have garnered widespread interest because of their unique advantages. However, comprehensive studies on nano-optical sensing technology for quality and safety control of Baijiu are lacking. In this review, we systematically summarize NM-based optical sensor applications for the accurate detection and quantification of analytes closely related to Baijiu quality and safety. Furthermore, we evaluate the sensing mechanisms for each application. Finally, we discuss the challenges nanotechnology poses for Baijiu analysis and future trends. Overall, nanotechnological approaches provide a potentially useful alternative for simplifying Baijiu analysis and improving final product quality and safety. • Baijiu quality and safety are a cause for concern due to its increased consumption. • Nanomaterial-based optical sensing method can effectively determine the analytes responsible for Baijiu quality and safety. • Nanotechnological methods are useful alternatives for simplifying Baijiu analysis. [ABSTRACT FROM AUTHOR]

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L) , Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins. • Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 were identified from air-dried goose. • Inoculation fermentation significantly increased the number of lactic acid bacteria and Staphylococcus. • Inoculation fermentation could promote the degradation of myofibrillar proteins in dried cured goose. • The effect of mixed strains group was better than single strain groups to improve fermentation. [ABSTRACT FROM AUTHOR]

• CGA treatment inhibited surface browning of fresh-cut potatoes. • CGA treatment mitigated the loss of starch and ascorbic acid in fresh-cut potatoes. • ROS scavenging system was activated by CGA treatment in fresh-cut potatoes. • CGA treatment enhanced energy level and phenolics accumulation in potato slices. Fresh-cut potatoes are prone to surface browning and physiological degradation. Chlorogenic acid (CGA), a natural phenolic antioxidant, has demonstrated preservative properties in various postharvest products. However, the underlying mechanisms of its application on maintaining quality remain unclear. Therefore, the effect of exogenous CGA treatment on quality deterioration of potato slices and the mechanisms involved were investigated. Results revealed CGA treatment retarded the browning coloration, suppressed microbial growth and inhibited the declines in starch, and ascorbic acid contents in potato slices. Meanwhile, the treatment activated the phenylpropanoid pathway but decreased the activities of phenolic decomposition-related enzymes such as polyphenol oxidase (PPO) and tyrosinase and downregulated StPPO expression. Moreover, the treated slices exhibited reduced accumulation of reactive oxygen species and increased activity of antioxidant enzymes. Additionally, they displayed enhanced 2,2-diphenyl-1-picrylhydrazyl radicals scavenging capacity and higher ATP levels. Therefore, these findings indicated that CGA treatment was effective for quality maintenance and antioxidant capacity enhancement in fresh-cut potatoes, thereby providing potential strategies for the preservation and processing of fresh-cut produce. [ABSTRACT FROM AUTHOR]

[Display omitted] • Combine MNPs with MUAT and MUST. • MNPs−MUST can shorten the thawing time and enhance water holding capacity. • MNPs−MUST can protect the structure of MP. • MNPs−MUST can inhibit the oxidation and aggregation of the MP. Multi−frequency ultrasound−assisted thawing (MUAT) has been proven to be an effective method of maintaining the quality of frozen food. The effects of magnetic nano−particles (MNPs) combined with MUAT and multi−frequency ultrasound−assisted sequential thawing (MUST) on water retention, myofibrillar protein (MP) structural characteristics, function characteristics, and MP aggregation and degradation of salmon (Salmo salar) were studied. The results showed that MNPs combined with multi−frequency ultrasound−assisted sequential thawing (MNPs−MUST) significantly improved the thawing rate and the retention of water and had better emulsifying and foaming properties. MNPs−MUST treatment reduced the oxidation and degradation of MP, increased sulfhydryl content, and protected the structure of MP. Confocal laser scanning microscopy (CLSM) indicated that the MP transformed into a filamentous polymer into more evenly distributed units, resulting in higher protein solubility, lower surface hydrophobicity, and lower protein turbidity. Therefore, MNPs combined with MUST has a potential application value in the thawing research of frozen salmon. [ABSTRACT FROM AUTHOR]

The study constructed a model of temperature fluctuation (TF, -20 °C ∼ -10 °C) during frozen status to build a link between the tilapia fillets muscle of ice crystal morphology, moisture distribution, protein oxidation index and the edible quality. When TF treatment more than 3 times, the brightness, color and hardness of frozen tilapia fillets decreased significantly, and the cooking loss and thawing loss increased significantly. The free and unconjugated water in frozen fish fillets exceeded 97 % and did not change much after 9 times TF. The K and TVB-N values were within the safety standards (K < 60 %, TVB-N < 30 mg N/100 g). The ice crystals in the tissues were significantly increased. Protein carbonyls and Ca 2+ -ATPase were significantly reduced, and secondary structures were irregular. Network correlation analysis showed that ice crystal morphology was significantly correlated with the color, texture and protein oxidation index of frozen tilapia fillets. The results would provide theoretical approach for the transportation and sales of tilapia industrial enterprises., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Solution plasma process (SPP) was used for sterilizing Staphylococcus aureus (S. aureus) in raw milk (RM). The sterilization efficacy analysis and kinetics analysis showed bacterial concentration and the distance between electrodes were negatively correlated with the sterilization effect, while discharge voltage was positive. The better sterilization effect was achieved at 4 kV. The electrochemical indices analysis indicated that pH value of RM had no changed. The DO content decreased. The conductivity increased with the increasing discharge voltage. The nutrient content analysis revealed that the content of acidity, lactose, fat, and protein decreased. RM after SPP treatment exhibited higher values of sourness and slightly lower values of astringency than the control. The higher discharge voltage and narrower distance between electrodes presented the stronger effect. The structural characterization of CMs and MFGs was carried out using a laser particle sizer, FTIR, 1H NMR, XRD, and AFM. The results showed that the main chemical structure of CMs was unchanged basically. The SPP with the narrower distance between electrodes and lower discharge voltage significantly reduced the size and aggregation of MFGs at the molecular level. At 4 kV/2 mm, the particle sizes of CMs and MFGs were reduced from 238 nm and 523 nm to 224 nm and 302 nm, respectively. The average diameter of MFGs was reduced from 45 nm to 18 nm. Therefore, SPP is a potential method in the milk industry and provides a new idea for the preservation and processing of beverage. • Sterilization effect was positively correlated with DV but negatively correlated with DBE. • The content of acidity, lactose, fat, and protein decreased. • The higher sourness values and slightly lower of astringency values were exhibited. • SPP treatment can not affect the main chemical structure of CMs in milk. • The narrower DBE and higher DV can reduce the size and aggregation of MFGs. [ABSTRACT FROM AUTHOR]

The effect of shrimp deveining on the quality of Pacific white shrimp muscle was investigated by analyzing the protein degradation during chilled storage via physicochemical and label-free peptidomics analyses. In this study, shrimp with intact intestines were in the control group (CS), while deveined shrimp (DS) were in the treatment group. The total viability count (TVC), total volatile base nitrogen (TVB-N) content, and trichloroacetic acid (TCA)-soluble peptide content in all of the shrimp groups gradually increased with prolonged chilled storage. However, in the later stages of chilled storage, the DS samples exhibited significantly lower TVB-N, total bacterial, and TCA-soluble peptide contents than the CS samples, indicating that deveining treatment effectively prolonged shrimp quality. The peptidomics analysis revealed varying degrees of protein hydrolysis in the DS and CS samples during chilled storage. A total of 396 differentially abundant peptides (DAPs) were identified in the DS compared with the CS, comprising 98 upregulated and 298 downregulated segments. This suggests that the removal of the intestine effectively inhibits protein hydrolysis. Gene ontology (GO) analysis suggested that the DAPs were mainly involved in catalytic activity, binding, and metabolic processes. The cluster of orthologous groups of protein (COG) analysis showed that the cytoskeleton dynamics of the muscle proteins underwent considerable alterations influenced by the shrimp's intestines during chilled storage. • Impact of the intestine on shrimp muscle during chilled storage was investigated. • Intestine removal reduced microbial growth and inhibited increases in TVB-N. • Intestine removal retarded the degradation of shrimp muscle proteins. • Cytoskeletal proteins underwent considerable alterations influenced by intestines. [ABSTRACT FROM AUTHOR]

Zein-based nanofibers (NFs) functionalized with nisin (NS), reinforced with montmorillonite nanoclay (nMMT) were fabricated by uniaxial electrospinning (ES) for the first time to preserve yellow peach. Spinnability/viscosity/conductivity optimizations generated porous (95.09%), bead-free, ultrathin (119 nm) NFs of low hydrophobicity (26.05°). Glutaraldehyde (GTA) crosslinking fostered positive outcomes of tensile strength (1.23 MPa), elongation (5.0%), hydrophobicity (99.46°), surface area (201.38 m2.g−1), pore size (2.88 nm), thermal stability (T max = 342 °C), antioxidant/cytotoxic activities in optimized NFs that released NS sustainably according to Korsmeyer-Peppas model indicating a Fickian diffusion mechanism with R2 = 0.9587. The novel NFs inhibited growth of Listeria monocytogenes /aerobic mesophilic populations in peach after 4 days of abusive storage, evincing their robustness in food contact applications. Simultaneously, quality parameters (moisture/texture/browning/total soluble solids/pH) and peach physical appearance were maintained for up to 8 days, endorsing the practical value of zein-based NFs as a non-thermal postharvest intervention for prolonging fruits storage life. [Display omitted] • Novel antilisterial NFs were fabricated by uniaxial ES from zein/nisin/nanoclay. • Entrapment of nisin in zein NFs was confirmed by SEM/BET/FTIR/XRD/TGA analyses. • Crosslinking improved NFs' wettability/mechanical/controlled release properties. • L. monocytogenes was eradicated after 4 days in peach wrapped with optimized NFs. • The robust easy-to-use NFs are tunable to entrap other BACs for fruit preservation. [ABSTRACT FROM AUTHOR]

The objective of the study was to evaluate the effect of the incorporation of spent coffee grounds in ice cream cones on the quality, sensory characteristics, and in vitro starch digestibility. The incorporation of spent coffee grounds in ice cream cones increased the content of dietary fiber and phenolic compounds. However, the quality and texture characteristics decreased with the addition of spent coffee grounds. The in vitro starch digestibility decreased significantly, resulting in a significant increase in resistant starch content. Fitting starch digestibility using the LOS-plot model revealed the presence of two sequential first-order digestion rates. Sensory analysis revealed that the panelists well accepted ice cream cones fortified with spent coffee grounds. The results suggest that spent coffee grounds are a potential ingredient for the formulation of food matrices with reduced starch digestibility, which contributes to the prevention of chronic degenerative diseases such as type II diabetes. • Spent coffee grounds have a high content of dietary fiber and total polyphenols. • Ice cream cones fortified with spent coffee grounds showed reduced starch digestibility. • Ice cream cones fortified with spent coffee grounds were well accepted by consumers. [ABSTRACT FROM AUTHOR]

This study introduces catalytic infrared radiation (CIR) heating technology as an eco-friendly alternative to conventional grape lye peeling (LP). The effects of heating time and distance on non-frozen and frozen grapes were assessed for temperature, peeling performance, and quality attributes. The findings indicate that CIR heating achieves complete dry-peeling of grapes. Extended heating times and reduced distances improve peeling performance, with more favorable results observed in frozen grapes compared to non-frozen ones. Grapes peeled using CIR demonstrated enhanced hardness, color, sugar-acid ratio, bioactive compounds, and antioxidant capacity, compared to those peeled using LP. Importantly, the frozen samples preserved their quality after CIR dry-peeling treatment. Based on peeling performance and quality attributes, the optimum heating times are established at 160 s for non-frozen grapes and 50 s for frozen grapes, at a heating distance of 5 cm. Therefore, CIR dry-peeling is recommended as an eco-friendly and quality-enhancing sustainable grape processing technology. • Catalytic infrared radiation heating effectively utilized for dry-peeling of grape. • The heating time and distance affect the peeling performance and quality of grape. • CIR dry-peeling presents a viable, sustainable alternative to lye peeling. • Frozen grapes have better peeling performance and quality than non-frozen samples. [ABSTRACT FROM AUTHOR]

[Display omitted] • Photodynamic inactivation-mediated film (PLA/ALA) killed bacteria on salmon. • The PLA/ALA film protected the muscle proteins from degradation in salmon. • Four main types of protein oxidations in salmon were inhibited by the novel film. • The flavor and essential amino acids in salmon were preserved by the novel film. • The PDI-mediated film can greatly preserve the storage quality of salmon. The preservation effects of a photodynamic inactivation (PDI)-mediated polylactic acid/5-aminolevulinic acid (PLA/ALA) film on the storage quality of salmon fillets were investigated. Results showed that the PDI-mediated PLA/ALA film could continuously generate reactive oxygen species by consuming oxygen to inactivate native pathogens and spoilage bacteria on salmon fillets. Meanwhile, the film maintained the content of muscle proteins and their secondary and tertiary structures, as well as the integrity of myosin by keeping the activity of Ca2+-ATPase, all of which protected the muscle proteins from degradation. Furthermore, the film retained the activity of total superoxide dismutase (T -SOD), suppressed the accumulation of lipid peroxides (e.g., MDA), which greatly inhibited four main types of protein oxidations. As a result, the content of flavor amino acids and essential amino acids in salmon fillets was preserved. Therefore, the PDI-mediated antimicrobial packaging film greatly preserves the storage quality of aquatic products by preserving the protein quality. [ABSTRACT FROM AUTHOR]

[Display omitted] • Glutamate treatment alleviated whitening development in fresh-cut carrots. • Glutamate maintained total carotenoid content in fresh-cut carrots. • Glutamate stimulated a rapid accumulation of GABA in fresh-cut carrots. • Glutamate treatment increased phenolics content of fresh-cut carrots. • ROS scavenging system was activated by glutamate treatment in fresh-cut carrots. The effects of exogenous glutamate treatment on the quality attributes, γ-aminobutyric acid (GABA) shunt, phenylpropanoid pathway, and antioxidant capacity of fresh-cut carrots were investigated. Results showed that glutamate treatment suppressed the increases in lightness and whiteness values, inhibited the degradation of total carotenoids and maintained better flavor and taste in fresh-cut carrots. Moreover, glutamate treatment rapidly promoted the activities of glutamate decarboxylase and GABA transaminase, thus improving the GABA content. It also significantly enhanced the activities of phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, and 4-coumarate coenzyme A ligase and promoted the accumulation of total phenolics as well as the main individual phenolic compounds, including chlorogenic and caffeic acid. In addition, glutamate application activated the reactive oxygen system-related enzyme including peroxidase, superoxide dismutase, ascorbate peroxidase, and catalase activities to maintain higher antioxidant capacity in fresh-cut carrots. These results demonstrated that exogenous glutamate treatment maintained better nutritional quality and alleviated color deterioration by accelerating the accumulation of GABA and phenolics and enhancing the antioxidant capacity in fresh-cut carrots. [ABSTRACT FROM AUTHOR]

[Display omitted] • Plant derived composites are capable to develop meat-analog (MA) comparable to chicken meat product. • MAs' structural-textural profiles are correlated to the type and proportion of plant proteins. • Higher wheat gluten and lower soy protein isolate favors formation of chicken like fibrous and porous structure. • Consumers acceptability of MA-based coated fried products greatly depends on outer batter coating. This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product. Protein (23.27–24.68 %), moisture (57.05–58.78 %), pH (7.19–7.57), color (L:64.76–66.84, a:0.62–1.98, b:18.84–20.49), and textural (MF:0.22–0.52 N, GF:0.07–0.24 N/ sec , FA:0.74–1.92 N. sec) attributes of formulated MAs were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG). Incorporation of higher WG and lower SPI resulted in the formation of chicken-like fibrous and porous structure, hence, increased consumers acceptability of MA-based coated fried products. Microporosity (crust:51.14–58.35 %, core: 63.57–71.55 %), surface opening (5.67–14.75 %), and fractal dimension (2.586–2.402) of coated fried MAs were dependent on the formulation of batter-coating. MA-based coated fried products surface moisture-fat (SMR:0.51–187.20 au; SFR: 2.01–20.17 au) profile significantly (p < 0.05) varied with the formulations of batter-coating. Negative glass-transition-temperature (around –23 °C) is prime concern for MA-based fried products stability at room environment. [ABSTRACT FROM AUTHOR]

[Display omitted] • Phenolic acids were grafted onto chitosan by carbodiimide coupling method. • The properties of copolymers were related to the type of phenolic acid. • Antioxidant, antimicrobial activity and characteristic of conjugates were compared. • Chitosan conjugates exhibited strong biological activity than chitosan. • Chitosan conjugates reduced microbial growth and extended the shelf-life of seabass. This study synthesized five phenolic acid-chitosan copolymers utilizing the carbodiimide-mediated chemical crosslinking reaction. Comprehensive evaluations were conducted on their structural attributes, physicochemical properties, and biological activities. Fourier transform infrared confirmed successful grafting of phenolic acids onto chitosan via amide linkages. Additionally, ultraviolet–visible absorption spectroscopy and proton nuclear magnetic resonance analyses revealed novel absorption peaks between 200 and 400 nm and 6.0–8.0 ppm, respectively, attributable to the incorporated phenolic acids. Notably, the chitosan-gentisate acid copolymer exhibited significantly enhanced biological activity (p < 0.05) compared to pure chitosan and the other four conjugates, attributed to its highest grafting degree of approximately 295.93 mg/g. These modified chitosan derivatives effectively preserved the quality of sea bass (Lateolabrax japonicus) during refrigerated storage, extending its shelf-life by up to 9 days, 7 days, and 4 days relative to control, chitosan, and gentisate acid groups. [ABSTRACT FROM AUTHOR]

• γ-PGA (4 %) demonstrated significant cryoprotective properties on frozen crayfish. • Adding γ-PGA restricted the mobility of water in protein molecules. • γ-PGA improved the quality of stored crayfish. • γ-PGA successfully decreased protein molecule alterations during storage. The purpose of this study was to compare the influences of gamma-poly glutamic acid (γ-PGA) (1, 2, 3, and 4 %) to see which could outperform conventional cryoprotectant mixture (4 % sorbitol + 4 % sucrose) on cooked crayfish properties, such as physicochemical, textural qualities, oxidation reaction, water distributions, and microstructure integrity, during different freeze–thaw cycles. Crayfish quality characteristics improved significantly as γ-PGA concentration increased compared to control samples. Adding γ-PGA 4 % reduced the carbonyl content from 4.20 to 3.00 nmol/ mg protein during fluctuation-1 (F1), and from 4.15 to 2.80 nmol/ mg protein during fluctuation-2 (F2) compared to control samples. Furthermore, it increased the total sulfhydryl content from 4.15 and 4.76 to 6.19 and 6.47 mol/105 g protein during F1 and F2 and after five freeze–thaw cycles (FTC). This suggests that this concentration was more effective at controlling protein changes than other concentrations. γ-PGA generally enhanced the water-holding capacity by preventing protein denaturation and limiting ice crystal recrystallization. As a result, microstructure stability was evident, texture degradation was avoided, and the crayfish's color was preserved. [ABSTRACT FROM AUTHOR]

• Nitrogen application affects tea flavor components. • High nitrogen levels increase polyphenols and amino acids, but decrease catechins. • Chlorophyll, caffeine, and theanine accumulate with nitrogen application. • Linalool and cis -linalool oxide are key compounds for tea aroma. Our study investigated the impact of nitrogen fertilization at 0, 150, 300, and 450 kg/ha on the non-volatile and volatile substances, as well as gene expression in fresh leaves from Lingtou tea plants. We found that applying nitrogen at 450 kg/ha notably increased total polyphenols (TPs) and free amino acids (AAs) while decreasing the TP to AA ratio (TP/AA) and total catechins (TC) contents. Chlorophyll, caffeine (CAF) and theanine accumulated to a greater extent with nitrogen application rates of 150, 300, and 450 kg/ha, respectively, six substances – TP, CAF, TC, theanine, epigallocatechin (EGC), and AA – as key contributors to the taste quality of LTDC. Additionally, five substances with variable importance in projections (VIP) ≥ 1 and odor activation values (OAV) ≥ 1, notably linalool and cis -linalool oxide (furanoid), significantly contributed to the tea's overall aroma. Furthermore, applying 300 kg/ha nitrogen upregulated the dihydroflavonol reductase (DFR)gene, likely causing catechin decrease. [ABSTRACT FROM AUTHOR]

• VOs were divided into herbaceous VOs, gramineous VOs, vine VOs, and woody VOs. • The detection technologies of VOs in recent years were preliminarily integrated. • Nondestructive rapid detection technology is an important analysis method for VOs. • Lipidomics technology has broad application prospects in the field of VOs. Lipids are widespread in nature and play a pivotal role as a source of energy and nutrition for the human body. Vegetable oils (VOs) constitute a significant category in the food industry, containing various lipid components that have garnered attention for being natural, environmentally friendly and health-promoting. The review presented the classification of raw materials (RMs) from oil crops and quality analysis techniques of VOs, with the aim of improving comprehension and facilitating in-depth research of VOs. Brief descriptions were provided for four categories of VOs, and quality analysis techniques for both RMs and VOs were generalized. Furthermore, this study discussed the applications of lipidomics technology in component analysis, processing and utilization, quality determination, as well as nutritional function assessment of VOs. Through reviewing RMs and quality analysis techniques of VOs, this study aims to encourage further refinement and development in the processing and utilization of VOs, offering valuable references for theoretical and applied research in food chemistry and food science. [ABSTRACT FROM AUTHOR]

[Display omitted] • Days 4 and 7 were significant for quality changes in refrigerated crab. • 369 differential abundant proteins were detected on days 0, 4 and 7. • 66 DAPs served as potential biomarkers for gazami crab muscle quality. • KEGG pathway ribosomes and autophagy were highest on day 7. Gazami crab (Portunus trituberculatus) is prone to spoilage during storage and transportation. More research is needed to determine how to reliably show its freshness and explain the mechanism of quality deterioration. We hypothesized that proteins extracted from crabs can be biomarkers to detect crab muscle quality changes. This work used physicochemical and proteomic approaches to investigate protein biomarkers and molecular mechanisms driving changes in gazami crab muscle quality after long-term refrigeration. It was shown that 66 differentially abundant proteins (DAPs) were closely associated with pH and texture and can be used as biomarkers to assess crab muscle freshness. According to bioinformatics studies, ribosomes and autophagy were significant mechanisms in crab rotting. These findings provided new concepts and a theoretical foundation for evaluating the freshness of refrigerated gazami crab and help uncover the molecular mechanism of its quality deterioration. [ABSTRACT FROM AUTHOR]

• The effect of gamma irradiation on smoked bacon quality during storage was studied. • The artificial neural network was first used to predict irradiated smoked bacon quality. • Gamma irradiation can slow down the quality and sensory degradation of smoked bacon. • BP-ANN has great potential in predicting the gamma-irradiated bacon quality. This study investigated the effect of gamma irradiation on smoked bacon quality during storage and developed a multi-quality prediction model based on gamma irradiation. Gamma irradiation reduced moisture content and improved the microbial safety of smoked bacon. It also accelerated protein and lipid oxidation and altered free amino acids and fatty acids composition. It was effective in slowing down quality deterioration and sensory quality decline during storage. The backpropagation artificial neural network (BP-ANN) model was constructed by using physical and chemical indicators, irradiation dose, and storage time as input variables, and the total number of colonies and sensory scores as output layers. The transfer functions of the input-hidden layer and hidden-output layer were ReLu and Sigmoid, respectively. There were 13 neurons in the hidden layer. Results showed that BP-ANN based on physical and chemical indicators, irradiation dose, and storage time had great potential in predicting the multiple quality of smoked bacon. [ABSTRACT FROM AUTHOR]

• Effects of biscuit baking/recipe on furanic derivatives and other VOCs were studied. • Biscuits baked in static/ventilate mode were analyzed for some VOCs and quality. • Commercial shortbreads with eggs, with chocolate chips and dry petits were evaluated. • Ventilated mode resulted in faster biscuits baking and a slightly lower VOCs content. • Dry petits had lower VOCs concentrations than shortbreads with high sugar/fat content. Biscuit baking can cause the formation of heat-related toxic compounds, mainly through the Maillard reaction, including some volatile organic compounds (VOCs) that are potentially carcinogenic to humans. This study investigates the effects of different baking conditions and recipes on quality characteristics (moisture, water activity, colour, texture) and on the concentration of some VOCs (furfural, furfuryl acetate, 5-methylfurfural, furfuryl alcohol, 3-methylbutanal, hexanal) in biscuits. Specifically, lab-made biscuits baked under static and ventilated conditions and three commercial biscuit types categorised as shortbreads with eggs, with chocolate chips and dry petits were evaluated. Concerning the lab-made biscuits, the ventilated mode resulted in faster baking and a slightly lower concentration of investigated VOCs compared to the static mode. Besides the process conditions, the recipe also played a role in the final quality and target volatiles, whose concentrations were lower in dry petits than in shortbreads, which are characterised by higher sugar and fat contents. [ABSTRACT FROM AUTHOR]

• Antioxidants improve the brightness of roasted shrimp after sterilization. • Antioxidants reduce the free radical content of roasted shrimp after sterilization. • Antioxidant-treated roasted shrimp have lower myofibrillar porosity. • Antioxidants reduce water loss in roasted shrimp after sterilization. • The degree of oxidation was negatively correlated with edible quality. Sterilization is essential for ready-to-eat foods; however, it tends to degrade the quality of the product. To explore the role of antioxidants in regulating the edible quality of roasted Pacific white shrimp after sterilization, color changes, degree of oxidation, microstructure and quality of roasted shrimp treated with tea polyphenols, phytic acid, rosemary extract, and d -sodium erythorbate were investigated. Tea polyphenol-treated roasted shrimp had the lowest Maillard intermediate products and browning strength after sterilization; phytic acid significantly reduced carbonyl content and TBARS value; rosemary extract exhibited the lowest level of free radicals, while d -sodium erythorbate preserved a relatively intact myofibrillar structure. Correlation analysis revealed a negative correlation between the degree of oxidation and the edible quality of roasted shrimp after sterilization. Therefore, the addition of antioxidants inhibited oxidation and improved the quality of roasted shrimp, and different antioxidants had diverse effects on the quality improvement of roasted shrimp after thermal sterilization. [ABSTRACT FROM AUTHOR]

[Display omitted] • Mannosylerythritol lipid-A (MEL-A) improved rheological properties of frozen dough. • MEL-A reduced water migration and enhanced water-holding ability of frozen dough. • MEL-A enabled more starch granules to be embedded in the gluten network structure. • MEL-A reduced the internal textural deterioration of frozen dough steamed bread. • MEL-A exhibited a positive effect on the flavor of frozen dough steamed bread. The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0%). Adding 1.5% and 2% MEL-A significantly reduced the moisture migration and enhanced the water-holding capacity of the frozen dough. Microstructure observation demonstrated that high levels of MEL-A enabled more starch granules to be embedded in the dough network. A series of product quality assessments illustrated that frozen dough steamed bread containing 2.0% of MEL-A had the largest specific volume (2.981 mL/g), the highest springiness (77.47%), more uniform and porous crumb structure. Moreover, MEL-A exhibited a positive effect on steamed bread's flavor profile, which was explored for the first time in this study. Hence, these results suggested that MEL-A has promising applications as a novel dough improver in the food industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Atmospheric cold plasma could effectively commercially sterilize coconut milk. • Atmospheric cold plasma promoted the formation of key volatile components. • Atmospheric cold plasma had slight effect on the nutrition and sensory. • Atmospheric cold plasma contributed to improve the stability of coconut milk. Commercial sterilization plays an important role in extending the shelf-life of coconut milk. However, thermal sterilization affects the quality of coconut milk. This study was initiated to evaluate the effects of atmospheric cold plasma (ACP) treatment on some important quality parameters of coconut milk. ACP treatment had a slight effect on physicochemical characteristics and nutritional ingredients while it obviously reduced the colony count. Furthermore, ACP treatment obviously promoted the formation of lactone, an indispensable volatile substance in coconut milk. Insufficient or moderate ACP treatment had subtle effect on the sensory quality. Notably, moderate ACP treatment reduced the droplet size from 28.0 μm to 18.6 μm, and improved the stability during storage and centrifugation, especially at 60 kV 60 s. Overall, sterilization of coconut milk by ACP at 60 kV 60 s was the most ideal. This study can provide theoretical guidance for the application of ACP in liquid food. [ABSTRACT FROM AUTHOR]

• Eggs are inexpensive source of high-quality protein. • Eggs are susceptible to quality loss and microbial contaminations. • Edible coatings are able to maintain the quality and safety of eggs. Eggs are staple food in the human diet and are consumed globally. They represent a complete food required for well-being and are recognized by consumers as versatile and wholesome with a balance of essential nutrients. However, eggs are perishable and susceptible to contamination with certain microorganisms. Past studies concluded that edible coatings have been successful to maintain the interior quality and reduce the microbial load on the eggshell surface. This paper provides an overview of the egg quality and safety and discusses the application of various types of lipid-, polysaccharide-, and protein-based edible coating systems on eggs. Edible coatings could be a viable alternative to existing techniques for maintaining the internal quality and safety of fresh eggs during long-term storage. [ABSTRACT FROM AUTHOR]

• Vacuum impregnation was effective in introducing coatings to fillets. • The gelatin-GSE coating inhibited protein oxidation during chilled storage. • The gelatin-GSE coating maintained the morphology of myofibrils. • The gelatin-GSE group showed better quality and freshness than the control group. The present study studied the effects of fish gelatin (FG) incorporated with grape seed extract (GSE) through vacuum impregnation (VI) on refrigerated tilapia (Oreochromis niloticus) fillets over 12 days. The VI of FG-GSE significantly improved the quality of the fish by decreasing drip loss, texture changes, and microbial survival. It also delayed protein oxidation by inhibiting the formation of disulphide bonds and carbonyl groups, and maintaining a higher sulfhydryl content and Ca2+-ATPase activity. Regarding myofibril degradation, FG-GSE maintained their secondary structure by increasing the ratio of α-helices and β-sheets (70.88–75.51%). Atomic force microscopy further revealed that the FG-GSE coating preserved the myofibril nanostructure by maintaining their length, width, and height. Overall, the synergistic effects of VI with 3% FG and 0.9% GSE suggested a promising approach for fillet preservation. [ABSTRACT FROM AUTHOR]

• Pulped natural coffee is one of the emerging techniques for coffee processing. • 1H NMR profiling identified and quantified the metabolites in the pulped natural coffee. • Pipecolate and 3-hydroxy-3-methyglutarate have been observed in coffee as markers. • Pulped natural coffee represented pleasant, sweet, chocolaty flavors to coffee. The pulped natural/honey coffee (HC) of Coffea canephora (Robusta) is an innovative modified semi-dry technique. Studies have focused on HC and washed coffee (WC) fermentation, microbial metabolites, quality of green and roasted, using 1H NMR, GC–MS, and sensory investigation. Pipecolate and 3-hydroxy-3-methyglutarate have been identified for the first time. Principal Component Analysis (PCA) variability of the roasted beans, with PC 1 depicting 87.4 % and 12.6 % PC 2 respectively highlights the impact of major sugars and secondary metabolites acquired through HC. The HC fermentation (192 h) influenced carbohydrates, organic acids, and secondary metabolites besides flavor precursors compared to WC (72 h). Although HC and WC beans share similar physical qualities, enhanced volatile compounds, enriched concentration, organoleptics with pleasant, sweet, tea rose and chocolaty flavors attributes were embodied in HC than WC. The pulped natural post-harvest technique in robusta is a value addition with quality that can fetch a better premium. [ABSTRACT FROM AUTHOR]

[Display omitted] • Salt affected the growth of Phaeodactylum tricornutum and Spirulina platensis. • Organic acid, sugar, and amino acid profile were analyzed by HPLC-RID-PDA. • Aroma compounds were investigated by GC–MS/MS. • The amounts of amino acids, sugar, and organic acids were higher in control groups. • Salt reduced the amount of pigment, amino acid, sugar, and organic acid. The effects of different salt concentrations on the growth, aroma and quality parameters of P. tricornutum and S. platensis were investigated for the first time.Salt contents were 15, 25, 30 and 35‰ for the P. tricornutum and 20, 25, 30 and 35‰ for the S. platensis culture. Aroma compounds were analyzed by HS-SPME-GC/MS while the organic acid and sugar composition were studied by HPLC-PDA-RID.The main amino acids were glutamic acid (6.24–12.96 mg/100 g) and alanine (3.67–13.65 mg/100 g) while the prevailing sugars were sucrose (229–1099 mg/100 g) and glucose (192–2322 mg/100 g) in the P. tricornutum and S. platensis samples.The most prevailing aroma compound was acetic acid (113 µg/kg) in the P. tricornutum samples and heptadecane (36941 µg/kg) in the S. platensis samples.A significant reduction was found in the amount of aroma compounds, amino acids, sugars and organic acids with increasing salt concentration.The study results are valuable for producing high-quality and flavorful P. tricornutum and S. platensis products. [ABSTRACT FROM AUTHOR]

• Multi-block data analysis was used for beef quality assessment. • Different parts of beef were evaluated by HSI, 1H NMR and quality parameters datasets. • ComDim shows Clustering results, contribution of data blocks and their relationships. Several factors affect the quality of beef. In the field of chemometrics, multi-block data analysis methods are useful for examining multiple sources of information from a sample. This study focuses on the application of ComDim, a multi-block data analysis method, to evaluate beef from different parts of hyperspectral spectrum and image texture information, 1H NMR fingerprints, quality parameters and electronic nose. Compared to principal component analysis (PCA) methods based on low-level data fusion, ComDim is more efficient and powerful, because it reveals the relationships between the methods and techniques studied, as well as the variability of beef quality across multiple metrics. The quality and metabolite composition of beef tenderloin and hindquarters were differentiated, with low L* value and high shear tenderloin distinguished from hindquarters with opposite characteristics. The proposed strategy demonstrates that ComDim approach can be used to characterize samples when different techniques describe the same set of samples. [ABSTRACT FROM AUTHOR]

• Honey is extremely prone to occur Maillard reaction (MR). • MR products of different stages were analyzed during four years' storage for chaste honey. • The progression of MR was inhibited during storage in honey. • The levels of main MR products in honey over four years' storage are acceptable. Honey, a natural sweetener that can be stored long-term, is prone to Maillard reactions. Maillard reaction products (MRPs), such as 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds (α-DCs), and advanced glycation end products (AGEs), negatively affect human health. We analyzed MRP accumulation in chaste honey over four years. In the first year, α-DCs were dominant with total contents of 509.7 mg/kg. In the second year, Amadori compounds increased, accounting for the largest percentage. Their formation at the initial stage showed inhibition of the Maillard reaction over time. AGE contents were approximately 1.00 mg/kg over four years, which is negligible compared to other foods. Increased 5-HMF was significantly correlated with storage time (p < 0.01), making it a suitable indicator of honey quality. Due to the lack of MRP risk assessments, we compared our findings with daily intake of MRPs from other foods, and the levels of MRPs in honey over four years are acceptable. [ABSTRACT FROM AUTHOR]

• Solubility of Hexahydrocolupulone (HHCL) was significantly increased in HHCL-SD. • HHCL-SD exhibited more excellent antioxidant and antimicrobial activities. • HHCL-SD protected the quality of apple juice, hence prolonging its shelf-life. Hops extracts and their derivatives have many important biological activities, among them, excellent antibacterial and antioxidant properties make them a promising food preservative. However, poor water solubility limits their application in the food industry. This work aimed to improve the solubility of Hexahydrocolupulone (HHCL) by preparing solid dispersion (SD) and investigating the application of the obtained products (HHCL-SD) in actual food systems. HHCL-SD was prepared by solvent evaporation with PVPK30 as a carrier. The solubility of HHCL was dramatically increased to 24.72 mg/mL（25 ℃)by preparing HHCL-SD, much higher than that of raw HHCL (0.002 mg/mL). The structure of HHCL-SD and the interaction between HHCL and PVPK30 were analyzed. HHCL-SD was confirmed to have excellent antibacterial and antioxidant activities. Furthermore, the addition of HHCL-SD proved to be beneficial for the sensory, nutritional quality, and microbiological safety of fresh apple juice, hence prolonging its shelf-life. [ABSTRACT FROM AUTHOR]

• Microwave infrared vibrating bed drying (MIVBD) can improve the drying efficiency. • The properties of dried ginger can be affected by microwave and infrared. • Microwave power and infrared temperature affected microstructure of dried ginger. • The microwave power and infrared temperature lead to the browning in ginger. In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and the key characteristics of the product were determined, in terms of drying characteristics, microstructure, phenolic and flavonoid contents, ascorbic acid (AA), sugar content, and antioxidant properties. The mechanism of sample browning during drying was investigated. The results showed that increased infrared temperature and microwave power increased the drying rate and caused microstructure damage to the samples. At the same time, which caused the degradation of the active ingredients, promoted Maillard reaction between reducing sugar and amino acid, and caused the increase of 5-hydroxymethylfurfural, then the degree of browning increased. The AA reacted with amino acid to also caused browning. Antioxidant activity was significantly affected by AA and phenolics (r > 0.95). The quality and efficiency of drying can be effectively improved by MIVBD, and the browning can be reduced by controlling infrared temperature and microwave power. [ABSTRACT FROM AUTHOR]

• The quality and flavor of C. gigas were investigated at different LNF temperatures. • −80 °C LNF maintained the hardness and muscle fiber structure of C. gigas. • −80 °C LNF preserved flavor properties of C. gigas , such as 1-Octen-3-ol. • LNF at −100 °C resulted in freeze-crack and reduced the quality of C. gigas. • Recommended to use −80 °C LNF for liquid nitrogen flash freezing. This study aimed to evaluate the effects of different liquid nitrogen freezing (LNF) temperatures (-20, −40, −60, −80, and −100 °C) on the water holding capacity, texture, microstructure, and flavor of Crassostrea gigas (C. gigas). The results showed that −40 °C LNF, −60 °C LNF, and −80 °C LNF improved the water holding capacity of C. gigas (P < 0.05); −60 °C LNF and −80 °C LNF could effectively maintain the hardness of the body trunk and adductor muscles. Compared with −20 °C refrigerator freezing (RF), the LNF group could form smaller ice crystals and thus reduce the damage to the muscle cell structure damage, especially LNF at −80 °C. Gas chromatography-ion mobility spectrometry (GC-IMS) and e-nose results indicated that −80 °C LNF maintained the flavor profile of few aldehydes and alcohols compared to other freezing groups. Therefore, −80 °C LNF effectively improved the quality and maintain the flavor characteristics of frozen C. gigas. [ABSTRACT FROM AUTHOR]

Highlights • TGase enhanced the gel strength and water holding capacity of high-fiber tofu. • TGase alleviated the viscoelasticity loss of tofu gel induced by okara. • AB and A 1,2,4 subunits were more prone to aggregate during the heating of soymilk. • TGase-induced ε-(γ-glutamyl) lysine of strengthened the network of high-fiber tofu. • TGase promoted the ordered formation of protein aggregates and could wrap okara. Abstract Introducing okara to develop high-fiber tofu (HFT) can effectively increase the utilization of soy residues as well as enhance the nutrition of tofu. However, okara degrades the glucono-δ-lactone (GDL)-induced tofu quality. Current results showed that microbial transglutaminase (TGase) remarkably enhanced the gel strength, water holding capacity and viscoelasticity of HFT. During heating of soymilk, AB and A 1,2,4 subunits of 11S were more prone to aggregate via disulfide (SS) bonds to form larger soluble protein aggregates under neutral condition, while the SS-mediated insoluble aggregates were formed under acid condition by GDL and predominantly contributed to the structure of tofu without TGase. TGase-induced intermolecular ε-(γ-glutamyl) lysine strengthened protein network and contributed the most to HFT structure. TGase promoted formation of protein aggregates more orderly, and okara was well-wrapped by protein network. These results demonstrated that the macro-protein aggregates crosslinked by TGase conspicuously strengthened the gel network and significantly elevated the HFT quality. [ABSTRACT FROM AUTHOR]

Highlights • Vacuum impregnation with CaCl 2 and PME (VI + Ca + PME) maintained jujube quality. • VI + Ca + PME treatment promoted calcium cross-linked with pectin. • The frequency of greater molecular width-pectin was highest in the VI + Ca + PME group. • Pectin degradation was inhibited by VI + Ca + PME treatment. Abstract Calcium chloride (1% w/w, CaCl 2) and pectin methylesterase (PME) (15 U/mL) were vacuum impregnated (VI) into jujubes to preserve their quality. The nanostructure of jujube pectin was investigated using atomic force microscopy (AFM) to determine the degradation mechanism of pectin. CaCl 2 with PME under VI treatment (VI + Ca + PME) maintained jujubes' quality. Weight loss in VI + Ca + PME group at day 56 was only 60.36% of that in control group (CK). Firmness, soluble solids content, and ascorbic acid content of jujubes in VI + Ca + PME group were higher than those in CK. Firmness was highly positively correlated with sodium carbonate-soluble pectin (SSP) content. According to AFM results, frequencies of molecules with a width ≥60 nm of water-soluble pectin (WSP), chelate-soluble pectin (CSP), and SSP were the highest in VI + Ca + PME group at the end of storage. WSP, CSP, and SSP degradation was delayed by VI + Ca + PME treatment. The quality of jujubes was effectively maintained by VI + Ca + PME treatment. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • Tuna, chicken and frog skins were utilized in gelatin extraction. • Some quality and functional characteristics of gelatins were investigated. • Frog skin may offer a superior product to gelatin industry. • Processing wastes like skin can be utilized in different fields. Abstract Growing demand for gelatin has increased interest in using alternative raw materials. In this study, different animal skins; namely frog, tuna and chicken skins; were utilized in gelatin extraction by previously optimized extraction procedures. Quality characteristics and functional properties of the resultant gelatins were comparatively investigated. Frog skin gelatin had the highest protein content with 77.8% while the highest hydroxyproline content was found in chicken skin gelatin with 6.4%. Frog skin gelatin showed a significantly higher melting point (42.7 °C) compared to tuna and chicken gelatins. Bloom value was also significantly higher in frog skin gelatin compared to that of chicken and tuna skin gelatins. Results showed that processing waste like skins of different animals may present opportunities in gelatin production as high quality alternatives. This study may help the industry by providing one hand comparable data over potentially significant sources. [ABSTRACT FROM AUTHOR]

Highlights • Nitric oxide-releasing chitosan nanoparticles (GSNO-CS NPs) preserve fruit quality. • GSNO-CS NPs reduce reactive oxygen species in sweet cherry during storage. • GSNO-CS NPs increase the activity of antioxidant enzymes in sweet cherry. • GSNO-CS NPs increase ascorbic acid and glutathione levels in postharvest fruit. Abstract Sweet cherries rapidly depreciate in market value owing to decay and the quick loss of fruit quality after harvest. Therefore, optimum postharvest treatment is crucial for maintaining the qualities of cherries during storage. Here, we tested a new method of postharvest treatment by immersing sweet cherries in nitric oxide-releasing chitosan nanoparticles (GSNO-CS NPs), storing them at 0 °C and evaluating fruit quality over time. The results indicated that GSNO-CS NPs more effectively preserved the quality of cherries during cold storage compared to other methods. Specifically, GSNO-CS NPs reduced fruit weight loss, respiration rate and ethylene production and increased soluble solids content. Additionally, GSNO-CS NPs reduced reactive oxygen species, increased the antioxidant enzyme activity in direct and indirect antioxidant systems, and increased the levels of ascorbic acid and reduced glutathione. Overall, results suggest that treatment with GSNO-CS NPs can effectively preserve the quality of cherries and enhance antioxidant capacity during cold storage. [ABSTRACT FROM AUTHOR]

Highlights • Hardness and tensile force gradually decreased during the prolonged frozen storage. • DSC results showed the content of freezable water significantly (P < 0.05) increased. • A longer T 21 and T 22 were recorded during frozen storage by NMR. • Micromorphology showed the compact and smooth structure was destroyed during frozen storage. • SDS-soluble proteins detected by SE-HPLC increased during frozen storage. Abstract The effects of frozen storage on the quality of frozen cooked noodles were investigated. Texture analysis showed hardness and tensile force reduced during frozen storage. An increasing cooking loss and a decreasing water uptake ratio were determined when testing cooking qualities. As storage time prolonged, differential scanning calorimetry (DSC) detected more freezable water, and an increased relaxation time was recorded by nuclear magnetic resonance (NMR). Magnetic resonance imaging (MRI) revealed water distribution was more heterogeneous. A ruptured microstructure with large pores of frozen cooked noodles was observed by scanning electron microscopy (SEM). The confocal laser scanning microscope (CLSM) photographs demonstrated gluten network lost its integrity and compactness. Size-exclusion high performance liquid chromatography (SE-HPLC) indicated the amount of SDS-soluble proteins increased. The present study showed water characteristics and protein network underwent some changes during frozen storage, which had major effects on the quality of frozen cooked noodles. [ABSTRACT FROM AUTHOR]

Highlights • Alginate Oligosaccharide (AOS) have positive effect on retaining fruit quality. • AOS reduced cell wall degradation by delaying the softness. • AOS delayed strawberry ripening by inhibiting ABA and ABA-conjugates accretion. Abstract Abscisic acid (ABA) has been advocated to play substantial role on ripening of non-climacteric fruit. Here we report that alginate oligosaccharide (AOS) postharvest treatments delayed the accumulation of ABA and ABA-conjugates and restrained the expression of ABA signaling genes, resulting enlarged storage life of strawberry. In addition, AOS postharvest treatments also increased the quality and reduced the degradation of cell wall components and repressed the expression of cell wall degradation genes. AOS treated fruits exhibited significant delays of hardness, decay percentage, titratable acidity, pH, total soluble solids and vitamin C content compared to untreated fruits. Moreover, AOS had a positive effect on retaining higher amount of anthocyanin, total phenol and flavonoids contents. The finding of this study suggests that AOS postharvest treatments are very useful for preserving fruit quality and enhancing shelf life by delayed ABA accretion, restrained the gene expression related to ABA signaling and cell wall degeneration. [ABSTRACT FROM AUTHOR]

Highlights • NaHCO 3 or Na 2 CO 3 addition improved the specific volume of buckwheat Chinese steamed bread. • Alkali addition improved texture properties with increased crumb hardness and resilience. • Alkali addition reduced the extractability of protein in sodium dodecyl sulfate containing medium. • Alkali addition prompted protein to form disulfide and dehydroalanine-derived cross-linkings. Abstract The effects of alkali (NaHCO 3 or Na 2 CO 3) on the quality and protein polymerization of buckwheat Chinese steamed bread (CSB) were investigated. The alkali addition increased the specific volume of CSB, for NaHCO 3 from 1.84 ml/g (control) to 2.66 ml/g. Image analysis showed that alkali increased the pore area fractions. The addition of Na 2 CO 3 exhibited a greater pore count and lower pore average size. The texture properties were improved with the increase of crumb hardness and resilience. The extractability of protein in sodium dodecyl sulfate containing medium (SDSEP) decreased. Furthermore, SDS–PAGE showed an obvious decrease in the intensity of protein bands with lower molecular weight, while intensity of higher molecular protein bands increased. This demonstrated that alkali addition promoted protein aggregation in buckwheat CSB. In addition, the content of degydroalanine and lanthionine increased and free SH decreased, which indicated alkali addition prompted protein to form dehydroalanine-derived and disulfide cross-linkings. [ABSTRACT FROM AUTHOR]

Highlights • In both sampling sites, quality traits and residual contaminant levels in gonads varied seasonally. • Gonads were nutritionally richer, more firm and yellowish, but with less minerals during fall season. • Major contaminants in gonads and seawater were at trace levels, not constituting a health risk. • Fall is the best period to harvest high quality and safe gonads in the NW Portuguese coast. Abstract Paracentrotus lividus gonads are gastronomic delicacies widely appreciated in Europe. Two commercially exploited populations of sea urchins were characterized, for the first time, in terms of gonad quality (market-related traits such as colour, texture and nutritional value) and safety (contaminants levels) to define the best season for harvesting this valuable resource. Spawning occurred between spring-summer, yet gonad index peaked only in one population during winter. In both populations, the strongest yellow colouration and highest gonad firmness, protein, lipid, polyunsaturated fatty acids and carotenoid contents as well as the lowest contents of mineral were registered in fall. Inorganic and organic contaminants levels were, in general, similar among sites and seasons, being found at trace levels in seawater and gonads, with low risk for consumers. For these populations, high-quality gonads can be harvested during fall, despite being safe for human consumption all year round. [ABSTRACT FROM AUTHOR]

Highlights • The effect of UV-C treatment on the quality of lotus root was investigated. • The inhibiting browning mechanism of UV-C was studied. • The optimum condition of UV-C radiation was treated for 5 min. • Low PPO, POD, PAL activities and less damage degree of the cell inhibited browning. Abstract The effect of shortwave ultraviolet (UV-C) radiation on the quality, especially browning of fresh-cut lotus (Nelumbo nucifera Gaertn.) root in relation to enzymes and phenolic metabolism was investigated. Fresh-cut lotus roots were exposed to UV-C lamp (75 W) at a distance of 30 cm above the produce tray for 1, 5, 10, 20, and 40 min, and then stored for 8 days at 4 °C. Results showed that UV-C treatments for 5 and 10 min exhibited significantly low browning degree, soluble quinone content and inactivation of polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase activities, while other qualities including soluble solids content and hardness had no difference with other treatments. Prolonging treatment time had less effect on inhibiting the browning since a long time of UV-C radiation increased cell damage. In summary, UV-C treatment has the potential to maintain quality of fresh-cut lotus root. [ABSTRACT FROM AUTHOR]

Highlights • Relaxation rate of the major peak (1/T 21) increased upon freezing or pH increase. • 1/T 21 is linearly related with protein concentration at constant pH. • 1/T 21 is linearly related with pH at constant protein concentration. • Chemical exchange is responsible for changes with pH and protein concentration. • T 2 & water holding capacity correlated when each factor was analysed separately. Abstract Low-Field Nuclear Magnetic Resonance of proton transverse relaxation signal (T 2) was monitored in hake (Merluccius merluccius) mince with different thermal histories (fresh, frozen, cooked) as affected by pH, water and NaCl addition, and it was related to water holding capacity (WHC). Modifications of T 2 signals were found in terms of changes in relaxation times and relative abundance of the relaxation components. The relaxation rate of the major component (1/T 21) increased significantly upon frozen storage or pH increase, whereas water or NaCl addition had the opposite effect. WHC decreased with freezing or water addition and increased with NaCl or basic pH; thus, T 2 and WHC best correlated when each factor was analysed separately. Linearity found for pH and protein concentration with 1/T 21 was consistent with chemical exchange being responsible for these changes. The significance of these results for technological situations where compositional and biochemical changes are occurring is discussed. [ABSTRACT FROM AUTHOR]

Highlights • pH values are associated with water holding capacity. • Tenderness of meat is mainly influenced by sarcomere length. • Freezing at early period can accelerate ageing rate of lamb loins postmortem. Abstract The aim of this study was to determine the effect of postmortem ageing on quality attributes of frozen/thawed lamb loins. The loins (M. Longissimus dorsi ; n = 30) were randomly divided into six groups: five frozen treatment groups and the control (4 °C for 120 h). Treatment groups were frozen for 3 weeks and thawed at 4 °C overnight, muscles were preserved at 4 °C until 120 h. Compared to the control, pH values and color of frozen meat declined (P < 0.05) after ageing for 72 h, lower shear force values and higher water loss with earlier freezing were due to extensive degradation of myofibril protein. These results indicated the loins frozen in earlier period could accelerate ageing rate, but impaired meat quality inevitably, freezing between 12 h and 24 h postmortem was a better consideration. [ABSTRACT FROM AUTHOR]

Highlights • Trisodium phosphate (TSP) inhibited the respiratory intensity and maintained the quality of apples. • TSP treatment maintained higher energy level in apples. • TSP has the potential to delay fruit senescence during storage. Abstract The effects of postharvest trisodium phosphate (TSP) dipping (0.5 mg/mL) on the quality and mitochondrial energy metabolism of apple fruit (cv. Golden delicious) were studied. The results indicated that TSP treatment inhibited the respiration intensity, delayed the increase of weight loss, and inhibited the decrease of flesh firmness, ascorbic acid (AsA), titratable acid (TA) and soluble solids content (SSC) of apple fruit. The results also indicated that TSP treatment delayed the decline of the content of ATP, ADP and energy charge of apple fruit, and enhanced the activity of H+-ATPase, Ca2+-ATPase, succinate dehydrogenase and cytochrome C oxidase. These results suggested that TSP could maintain the quality of apple fruit by mediating respiration and mitochondrial energy metabolism. [ABSTRACT FROM AUTHOR]

Highlights • Novel, potentially probiotic, Lactobacillus paracasei K5 used as sourdough starter. • The K5 breads had good quality (rising, acidity, organic acids, consumer preference). • The K5 breads had more complex volatile profiles as shown by SPME-GC/MS. • The appearance of rope spoilage was delayed (macroscopic and PCR-DGGE analysis). • L. paracasei K5 can be used for good quality & extended shelf-life sourdough bread. Abstract The novel Lactobacillus paracasei K5 strain, recently isolated from Greek cheese, was evaluated as potential sourdough bread starter. Breads were made using different amounts of L. paracasei sourdoughs as well as traditional sourdough for comparison. Quality characteristics of the breads (acidity and rising) were examined, as well as rope spoilage through macroscopic observations and molecular analysis (PCR-DGGE). The highest acidity levels (3.15 g lactic acid and 1.13 g acetic acid per kg of bread) and better resistance to rope spoilage were observed when bread contained 30% w/w L. paracasei K5 sourdough. Spoilage in the L. paracasei K5 breads was observed at 15–16 days, 5 days later than the control breads. In addition, L. paracasei K5 sourdough improved the bread sensory properties, as reflected by consumer preference and GC/MS analysis of aroma volatiles. Therefore, L. paracasei K5 can be successfully used for sourdough bread making with good quality and extended shelf-life. [ABSTRACT FROM AUTHOR]

Highlights • Chamuang leaf extract (CLE) was rich in polyphenolic glycosides and organic acids. • CLE effectively inhibited the PPO activity and melanosis in Pacific white shrimp. • CLE exhibited lower melanosis score than sodium metabisulfite (SMS) treatment. • Shrimp treated with CLE had lowered oxidation and microbial counts during storage. • CLE can be used as natural additive to extend quality and shelf-life of shrimp. Abstract Inhibition of Pacific white shrimp polyphenoloxidase (PPO) with Chamuang leaf extract (CLE) was studied. CLE was rich in polyphenolic glycosides, in which chrysoeriol 6-C-glucoside-8-C-arabinopyranoside and 2-feruloyl- l -sinapoylgentiobiose were dominant. It also contained organic acids including hydroxycitric acid and oxalosuccinic acid. CLE with copper chelation activity could inhibit PPO in a dose dependent manner. Shrimp treated with 1% CLE had the lower melanosis score than 1.25% sodium metabisulfite (SMS) treated shrimp and the control throughout the refrigerated storage of 12 days at 4 °C (P < 0.05). Lower total volatile base (TVB) and thiobarbituric acid reactive substances (TBARS) were detected in shrimp treated with 1% CLE, compared to others (P < 0.05). Lower counts of mesophile, psychrophile, Pseudomonas, Enterobacteriaceae and H 2 S-producing bacteria were obtained with 1% CLE treatment than the control and SMS treated sample during entire storage. Thus, soaking of shrimps in 1% CLE solution effectively reduced melanosis and quality deterioration. [ABSTRACT FROM AUTHOR]

Highlights • Volatile fungal marker compounds identified using untargeted metabolomics. • Marker B. cinerea infected grapes: 1,5-dimethylnaphthalene and various sesquiterpenes. • Marker P. expansum infected grapes: m -cresol and γ -nonalactone. • Aspergillus sp. marker: 2-(4-hexyl-2,5-dioxo-2,5-dihydrofuran-3-yl)acetic acid. Abstract Fungal bunch rot of grapes leads to production of detrimental flavour compounds, some of which are well characterised but others remain unidentified. The current study uses an untargeted metabolomics approach to classify volatile profiles of grape juices based on the presence of different fungal pathogens. Individual grape berries were inoculated with Botrytis cinerea , Penicillium expansum , Aspergillus niger or A. carbonarius. Grape bunches were inoculated and blended with healthy fruit, to provide 10% (w/w) infected juice. Juices from the above sample batches were analysed by GC/MS. PLS-DA of the normalised summed mass ions indicated sample classification according to pathogen. Compounds identified from those mass ion matrices that had high discriminative value for classification included 1,5-dimethylnaphthalene and several unidentified sesquiterpenes that were relatively higher in B. cinerea infected samples. A. niger and A. carbonarius samples were relatively higher in 2-(4-hexyl-2,5-dioxo-2,5-dihydrofuran-3-yl)acetic acid, while P. expansum samples were higher in γ -nonalactone and m -cresol. [ABSTRACT FROM AUTHOR]

‘Calçots’, the immature floral stems of second-year onion resprouts, are an economically important traditional crop in Catalonia (Spain). Classical approaches to evaluating the chemical properties of ‘calçots’ are time consuming and expensive; near-infrared spectroscopy (NIRS) may be faster and cheaper. We used NIRS to develop partial least square (PLS) models to predict dry matter, soluble solid content, titratable acidity, and ash content in cooked ‘calçots’. To guarantee the robustness of the models, calibration samples were grown and analyzed in a first season (2014–15) and validation samples in a second season (2015–16). NIRS on puree spectra estimated dry matter and soluble solid content with excellent accuracy (R 2 pred  = 0.953, 0.985 and RPD = 4.571, 8.068, respectively). However, good estimation of titratable acidity and ash content required using ground dried puree spectra (R 2 pred  = 0.852, 0.820 and RPD = 2.590, 1.987, respectively). NIRS can be a helpful tool for ‘calçots’ breeding and quality control. [ABSTRACT FROM AUTHOR]