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BACKGROUND RESULTS CONCLUSION Cold chain distribution with multiple links maintains low temperatures to ensure the quality of meat products, whereas temperature fluctuations during this are often disregarded by the industry. The present study simulated two distinct temperatures cold chain distribution processes. Quality indicators and high‐throughput sequencing were employed to investigate the effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during cold chain distribution.Quality indicators revealed that temperature fluctuations during simulated cold chain distribution significantly (P < 0.05) exacerbated the quality deterioration of beef meatballs. High‐throughput sequencing demonstrated that temperature fluctuations affected the diversity and structure of microbial community. Lower microbial species abundance and higher microbial species diversity were observed in the temperature fluctuations group. Proteobacteria and Pseudomonas were identified as the dominant phylum and genus in beef meatballs, respectively, exhibiting faster growth rates and greater relative abundance under temperature fluctuations.The present study demonstrates that temperature fluctuations during simulated cold chain distribution can worsen spoilage and shorten the shelf life of beef meatballs. It also offers certain insights into the spoilage mechanism and preservation of meat products during cold chain distribution. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Dried shrimp is a high‐value fishery product worldwide, but rapid and accurate assessment of its quality remains challenging. In the present study, a new method based on Raman spectroscopy was developed for assessing the quality changes in dried shrimp (Parapenaeopsis hardwickii) during storage. RESULTS: A high‐quality Raman spectrum of astaxanthin (AST) was obtained from the third abdominal segment of dried shrimp. The intensity ratio (I1520/I1446) of the band from 1520 cm−1 to that at 1446 cm−1, which was ascribed to AST and protein/lipid, respectively, was calculated. I1520/I1446 can probe AST degradation in dried shrimp during storage at both 37 and 4 °C and further reflect quality changes of dried shrimp, as indicated by indices including total volatile basic nitrogen, pH and thiobarbituric acid reactive substances. CONCLUSION: Compared to conventional methods, the proposed method avoids complex and time‐consuming preprocessing and provides significant advantages including cost‐effectiveness and rapid detection. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Potato is the most important non‐grain crop worldwide, whose quality characteristics are always affected by temporal and spatial variability. Knowledge of the performance consistency of quality characteristics over long periods could prove very important to identify which quality traits are less variable over time, and therefore provide greater guarantees of stability. In this research, variations in physicochemical and nutritional traits of tubers over five consecutive growing seasons of two potato genotypes (Arizona and Vogue) were monitored in two locations. RESULTS: Although qualitative performances of genotypes fluctuated across the seasons in both locations, two physicochemical traits (pH and dry matter content) and starch content showed less variability throughout the five seasons compared to total soluble solids and most of the nutritional traits (namely reducing sugars, citric acid, vitamin C, total phenolics and antioxidant capacity), which were considerably influenced by weather conditions. CONCLUSION: The results suggest that pH, dry matter content and starch content traits could be used advantageously in studies of temporal stability in potatoes. This approach could prove useful in providing scientific support for the setup of potato protected geographical identifications. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This paper discusses the framework of China's food safety standards and provides a brief overview of the problems and developmental characteristics of food safety in China. The composition and characteristics of China's food safety standards are revealed by an analysis of the changes in China's general food standards, an overview of the characteristics of the hygiene requirements in the production and operation process, and an introduction to food product and test method standards. In conclusion, Chinese food safety standards are still being improved, but they must also be effectively implemented and followed up in real time in order to continuously improve the quality of food and reduce food safety incidents. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Vacuum packaging has the ability to reduce oxidative deterioration and microbial‐induced spoilage of meat. However, in an oxygen‐free environment, it can lead to the development of an unappealing purplish‐red color and a decrease in the water‐holding capacity of meat, thereby impacting the overall meat quality. Portulaca oleracea L. (POL) is a homology of medicine and food known for its exceptional antioxidant and antimicrobial properties. RESULTS: The aim of our present study was to investigate the antioxidant and antimicrobial ability of n‐butanol phase extract of POL and the effect of POL extract incorporation on the quality (water‐holding capacity, shear force, color, and texture) and physicochemical (pH, total volatile base nitrogen, and total viable counts) attributes of vacuum‐packed seasoned steaks at 4 °C over a 15‐day period. Results showed that the POL extract had excellent antioxidant and antimicrobial capacity. Furthermore, the addition of POL extract significantly inhibited protein oxidation and microbial growth of steaks (P < 0.05), and improved the water‐holding capacity, color properties, and tenderness (P < 0.05). Moreover, there were no significant differences (P > 0.05) in the color, water‐holding capacity, or tenderness between the 0.5 and 1 g kg−1 POL extract treatment groups compared to the sodium nitrite control group. CONCLUSION: These results indicate that POL extract had the potential to replace sodium nitrite due to its ability to hinder protein oxidation and microbial growth of vacuum‐packed seasoned steaks, while enhancing the color, water‐holding capacity, and tenderness of seasoned steaks. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Coffee roasting is one of the crucial steps in obtaining a high‐quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee. Two calibration approaches were assessed, that is, multiple linear regression and least‐squares support vector machine. For that, 70 samples of whole and ground roasted coffees comprising the Agtron roasting range were prepared. RESULTS: The results showed that all three colorimetric acquisition types were efficient for the model building, but the bench colorimeter and the smartphone digital images generally performed with good determination coefficients and low errors as measured by external validation. For the whole bean coffee, the best model presented a determination coefficient (R2) of 0.99 and a root‐mean‐squared error (RMSE) of 1.91%, while R2 of 0.99 and RMSE of 0.87% was obtained for ground coffee, both using the colorimeter. CONCLUSION: The obtained models presented good prediction capability, as assessed by external validation and randomization tests. The obtained findings point to an alternative for coffee roasting monitoring that can lead to higher digitalization and local control of the process, even for smaller producers, due to its lower costs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Dry cultivation of rice is a water‐saving, emission reduction and labor‐saving rice farming method. However, the development of rice under dry cultivation is hampered by the limitations of dry cultivation on rice yield and rice quality. We hypothesized that additional silicon (Si) would be a measure to address these limitations or challenges. RESULTS: In the present study, we set up field trials with three treatments: flooded cultivation (W), dry cultivation (D) and dry cultivation plus Si. Yield and quality were reduced under D treatment compared to W treatment. The addition of Si promoted root development, increased plant height and leaf area, increased photosynthetic enzyme activity, net photosynthetic rate and SPAD values, and increased biomass under dry crop conditions. Under the drought conditions, silica up‐regulated the expression of AGPSI, SBEI, SBEIIb, SSI and SSII‐1 genes and the activities of ADP‐glucose pyrophosphorylase (AGPase), soluble starch synthetase (SSS) and starch branching enzyme (SBE) enzymes, which reduced protein, amylose, chalkiness percentage and chalkiness degree, increased brown rice rate, milled rice rate and head milled rice rate, and also improved rice quality. In addition, the increase of AGPase, SSS and SBE enzyme activities promoted the filling rate and the number of spikes was guaranteed, whereas the yield was improved by promoting the seed setting rate and 1000‐grain weight. CONCLUSION: The results of the present study indicate that adding appropriate amounts of Si fertilizer can improve the yield and quality of rice under dry cultivation by regulating source supply capacity and grain starch synthesis. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Kponan is the most popular yam (Dioscorea cayenensis‐rotundata) variety in Côte d'Ivoire. Unfortunately, losses due to rotting during storage do not ensure a regular supply to markets. This study aimed to identify the impacts of cultivation and storage practices in the main production areas on physical, cooking and sensory characteristics of Kponan. To this end, yams grown in Bondoukou were stored in straw huts, those grown in Bouna in pits and those grown in Kouassi‐Kouassikro in the open air, according to the practices of each producer. RESULTS: Findings showed that yams grown in Kouassi‐Kouassikro and stored in the open air recorded the highest rot rate (58.09%) compared to the rot rate of yams grown and stored in pits in Bouna (26.67%) and those grown and stored in straw huts in Bondoukou (53.34%). However, the weight losses were respectively 10.47% (Bouna), 28.57% (Kouassi‐Kouassikro) and 36.19% (Bondoukou). Loss rates varied significantly from 43.80% (pits) to 100% (huts and open air). Furthermore, the browning indices were higher for yams grown in Kouassi‐Kouassikro and freshly harvested (26.09) compared to the browning index recorded for yams grown and freshly harvested in Bouna (23.43) and in Bondoukou (24.73). Concerning the hardness of yams, it decreased during storage for yams grown and stored in pits in Bouna (38.94 to 25.20 N) and for those grown and stored in straw huts in Bondoukou (39. 39 to 26.42 N). CONCLUSION: The shelf life and culinary and sensory characteristics of Kponan depend on the cultivation and storage practices of each producer. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Withering is the first processing procedure of beauty tea, and there are few reports on the impact of withering methods on the quality of beauty tea and its regulatory mechanisms. Results: Through comparison of fresh tea leaves (FT) with the leaves after indoor natural withering for 18 h (IWT‐18) and outdoor solar withering for 6 h (OWT‐6), which were collected at the end of the two withering processes, 17 282 and 13 984 differentially expressed genes (DEGs) were respectively screened and 267 and 154 differential metabolites (DMs) were respectively identified. The coexpression network revealed that a large number of DEGs and DMs were enriched in phenylpropanoid, flavonoid, and adenosine triphosphate binding cassette (ABC) transporter pathways, and the number of DMs and DEGs in IWT‐18 versus FT exceeded that in OWT‐6 versus FT. Both withering methods promoted a significant increase in content of phenylalanine and upregulation of β‐glucoside expression in the phenylpropanoid metabolism pathway. Five theaflavin‐type proanthocyanidins in the flavonoid synthesis pathway were more significantly accumulated in FT versus IWT‐18 than in FT versus OWT‐6. Meanwhile, both withering methods can affect the ABC transporter pathway to promote the accumulation of amino acids and their derivatives, but different withering methods affect different ABC transporter families. Outdoor withering with more severe abiotic stress has a greater impact on the ABCG family, whereas indoor withering has a more significant effect on the ABCC family. Sensory evaluation results showed that the dry tea of IWT‐18 was slightly better than that of OWT‐6 because of the longer withering time and more thorough substance transformation. Conclusion: In conclusion, the formation of honey flavor in beauty tea may be closely related to the DEGs and DMs in these three pathways. Our research provides theoretical data support for further revealing the mechanism of quality formation during the withering process of beauty tea. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Agaricus bisporus with a completely white appearance is popular with consumers. However, A. bisporus is susceptible to senescence and spoilage, which results in browning and oxidative tissue damage, with limited shelf life. This study investigated the effects of shortwave ultraviolet (UV‐C, 1.0 kJ m−2) irradiation on quality features, enzymatic browning, and defense properties of A. bisporus stored at 4 °C for 21 days. RESULTS: After storage, UV‐C irradiated A. bisporus had increased quality of sensory, color and hardness characteristics; it exhibited higher content of total phenolic, brown melanin precursors, including γ‐glutaminyl‐4‐hydroxybenzene, γ‐glutaminyl‐3,4‐dihydroxybenzene and tyrosine, lower accumulation of malondiadehyde, hydrogen peroxide and superoxide radical, and maintained membrane integrity in comparison to control samples. Besides, A. bisporus treated by UV‐C showed lower degree of browning and higher level of self‐defense capacity, which may be ascribed to the enhancement in activities of superoxide dismutase, catalase, phenylalanine ammonia lyase, chitinase and β‐1,3‐glucanase activity, while inhibiting polyphenol oxidase activity during storage. CONCLUSION: These results indicate that the higher self‐defense capacity with UV‐C treatment might be the mechanism associated with the delay of senescence in Agaricus bisporus. Therefore, UV‐C treatment is suggested as a potential practical application in mushrooms. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Improper stunning methods before slaughter could cause fish to deteriorate more quickly during cold storage. However, it is unclear how stunning methods affect the mitochondrial structure and the role of mitochondria in oxidation in muscle‐based food. RESULTS: This study explored the potential mechanism of oxidation induced by different stunning methods (hit on the head, T1; gill cut, T2; immersion in ice/water slurry, T3; CO2 asphyxiated, T4; 40% CO2 + 30% N2 + 30% O2, T5) in large yellow croaker during cold storage. The results showed that T4 samples had the minimum stress response and the mitochondrial membrane potential and permeability were less damaged. Besides, the mitochondrial functional structure and peroxisome of T4 samples were less damaged compared with other samples, which was reflected in higher total superoxide dismutase, catalase and glutathione peroxidase activities. In terms of oxidation indices, the T4 samples showed higher pH values and iron myoglobin contents and lower total volatile basic nitrogen and thiobarbituric acid reactive substances after 168 h cold storage, indicating that the T4 samples significantly maintained oxidative stability of large yellow croaker. CONCLUSION: The CO2 asphyxiation had the least oxidative damage to large yellow croaker during cold storage, possibly because it had the least effect on mitochondrial structure, reactive oxygen species and antioxidant enzyme activity. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Persimmon (Diospyros kaki L.) fruit is characterized by rapid metabolic changes following ripening, and softening occurs due to the gradual breakdown of the cell membrane by direct catabolic cascades of phospholipase D enzyme on the phospholipid bilayer. Cell membrane weakening is also enhanced by the generation of reactive oxygen species during stress conditions such as cold storage and postharvest handling. This research evaluated the postharvest hexanal dipping application on persimmon fruit storage quality. RESULTS: The response of 'MKÜ Harbiye' persimmon fruit to exogenous hexanal at different concentrations (0.04% and 0.08%, named as HEX‐I and HEX‐II, respectively) on quality parameters, chilling injury (CI), microbial growth, antioxidant compounds and free radical scavenging capacity (FRSC) during storage at 0 °C and 80–90 ± 5% relative humidity for 120 days were evaluated. Both hexanal treatments retained quality and delayed senescence, as indicated by greener peel (lower a* and L* values), higher firmness, total phenol concentration, FRSC and titratable acidity, but lower weight loss, electrical conductivity, rate of CO2, ethylene production, decay and microbial growth than the control. Total soluble solids were lower in treated fruit than the control up to 100 days, and were much lower in HEX‐I treatment as compared to HEX‐II treatment. HEX‐I treatment exhibited lower CI than the other treatments during storage. CONCLUSION: Hexanal at 0.04% could be used to increase the storage period of 'MKÜ Harbiye' persimmon fruit up to 120 days at 0 °C and 80–90 ± 5% relative humidity by retaining quality and delaying senescence. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Fermentation is known to enhance the nutritional profile and confer unique flavors to products. However, the resultant effects on stability and physicochemical properties remain unexplored. RESULTS: This study aims to elucidate the influence of fermentation on the stability and organoleptic characteristics of a rice protein beverage stabilized by carboxymethyl cellulose (CMC). The findings revealed that the average aggregate size escalated from 507 to 870 nm, concurrently exhibiting a significant increase in surface potential. The aggregation enhancement was substantiated by evident morphological changes and confocal laser scanning microscopical (CLSM) observations. A negative correlation was discerned between the physical stability of the beverage and fermentation duration. Moreover, flavor analysis of the beverage post a 3 h fermentation period highlighted an increase in aromatic ester compounds, thereby intensifying the aroma. CONCLUSION: The study corroborates that fermentation can detrimentally influence product stability while concurrently improving its flavor profile. By establishing a mix ratio of 10:1 for rice protein and CMC and forming a relatively stable system through electrostatic interaction at a pH of 5.4, a flavorful rice protein beverage can be derived post 3 h‐fermentation process. These findings offer insights into the impact of varying fermentation durations on the stability and flavor of polysaccharide‐based rice protein beverages. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Rahnella aquatilis is a recognised microbial threat that alters the sensory properties of seafood. The high frequency with which R. aquatilis is isolated from fish has prompted a search for alternative preservatives. In the present study, in vitro and fish‐based ecosystem (raw salmon‐based medium) approaches were used to validate the antimicrobial effects of gallic (GA) and ferulic (FA) acids against R. aquatilis KM05. The results were compared with data describing the response of KM05 to sodium benzoate. Bioinformatics data of the whole genome were used to analyse the potential for fish spoilage by KM05 in detail, and the results revealed the main physiological characteristics that underlie reduced seafood quality. RESULTS: In the KM05 genome, the most abundantly enriched Gene Ontology terms were 'metabolic process', 'organic substance metabolic process' and 'cellular process'. Through an evaluation of the Pfam annotations, 15 annotations were found to be directly involved in the proteolytic activity of KM05. Peptidase_M20 was the most abundantly represented (abundance value of 14060). Proteins representing the CutC family (abundance value of 427) indicated the potential for KM05 degradation of trimethyl‐amine‐N‐oxide. Subinhibitory concentrations of GA and FA suppressed the proteolytic activities of KM05 both in vitro and in RS medium by an average of 33–45%. These results were confirmed by quantitative real‐time PCR experiments, which also showed that the expression levels of genes involved in proteolytic activities and volatile trimethylamine production were also decreased. CONCLUSION: Phenolic compounds can be used as potential food additives for preventing quality deterioration of fish products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Rice cultivation under film mulching with no flooding is widely used as an effective water‐saving technology. Different colors of film mulch have different effects on the soil hydrothermal environment and crop growth because of their different optical properties. However, the effects of different colors of film mulch on soil temperature and rice physiological growth are not clearly understood. RESULTS: Field experiments were conducted in 2019 and 2020 to investigate the effects of different color mulches on soil temperature and rice growth in a non‐flooded condition. Transparent film (TM), black film (BM), two‐color film (BWM, silver on the front and black on the back), and no film (NM) in a non‐flooded condition were designed. Soil temperature variation at different soil depths of 0–0.25 m and rice plant height, stem thickness, dry matter, yield and quality were monitored. The results showed that compared to no mulching, the mulching treatment effectively increased the average soil temperature during the whole rice growth stage with the soil temperature ranked TM > BM > BWM. Compared with NM, the BM and BWM treatments increased rice yield by 12.1–17.7% and 6.4–14.4% in 2019 and 2020, respectively. The BWM had 18.2% and 6.8% greater gel consistency than NM in 2019 and 2020, respectively. CONCLUSION: Transparent film should be applied with care because of the high soil temperature stress. Black film and two‐color film (silver on the front and black on the back) could be better option for rice yield, increasing and quality improving in a non‐flooded condition. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Banana fruit undergo rapid metabolic changes following the induction of ripening. They result in excessive softening, chlorophyll degradation, browning, and senescence during postharvest life. As part of a continuous effort to extend fruit shelf life and maintain the best possible quality, this study examined the effect of a 24‐epibrassinolide (EBR) and chitosan (CT) composite coating on 'Williams' bananas ripening in ambient conditions. Fruit were soaked in 20 μM EBR, 10 g L−1 CT (w/v), and 20 μM EBR + 10 g L−1 CT solutions for 15 min and were kept at 23 ± 1 °C and 85–90% (RH) for 9 days. Results: The combined treatment (20 μM EBR + 10 g L−1 CT) clearly delayed fruit ripening; bananas treated with this showed less peel yellowing, weight loss, and total soluble solids, and greater firmness, titratable acidity, membrane stability index, and ascorbic acid content than the untreated control. After the treatment, the fruit also presented higher radical scavenging capacity, and higher total phenol and flavonoid content. The activity of polyphenoloxidase and hydrolytic enzymes was lower, and that of peroxidase was higher in both the peel and pulp of all the treated fruit than in the control. Conclusion: The combined treatment (20 μM EBR + 10 g L−1 CT) is suggested as an effective composite edible coat to retain the quality of 'Williams' bananas during ripening. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: l‐Glutamate is involved in many important chemical reactions in horticultural products and improves postharvest disease resistance. Quality decline of apple fruit caused by senescence and fungus invasion often leads to tremendous losses during logistics. This study was performed to evaluate the variations of quality attributes, carotenoid, sorbitol and sucrose metabolisms in apples (cv. Qiujin) after l‐glutamate dipping treatment. RESUITS: l‐Glutamate immersion maintained high values of L*, a* and b*, flesh firmness, titratable acidity, as well as the total soluble solids, soluble sugar, reducing sugar and ascorbic acid contents in apples. l‐Glutamate also decreased mass loss, respiratory rate and ethylene release, enhanced sucrose synthase‐cleavage, acid invertase and neutral invertase activities, whereas reduced sorbitol dehydrogenase, sucrose phosphate synthase, sucrose synthase synthesis and sorbitol oxidase activities in apples. Moreover, l‐glutamate inhibited lutein, β‐carotene and lycopene accumulation, and down‐regulated phytoene synthase, lycopene β‐cyclase, ζ‐carotene desaturase, phytoene desaturase, carotenoid isomerase, ζ‐carotene isomerase and carotenoids cleavage dioxygenase gene expressions, but up‐regulated 9‐cis‐epoxycarotenoid dioxygenase gene expression in apples. Conclusion: Postharvest l‐glutamate dipping treatment can keep apple quality by modulating key enzyme activity and gene expression in sorbitol, sucrose and carotenoid metabolisms. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The last decade has seen a growing interest in reducing the use of chemical fungicides for postharvest decay control. In the research for new, safe alternatives, the combined application of biocontrol agents and passive modified‐atmosphere packaging (MAP) has been shown to be a promising strategy to extend fruit quality. Therefore, the aim of this work was to evaluate the effect of the combined application of MAP and two antagonistic yeasts, Metschnikowia pulcherrima L672 and Pichia kudriavzevii PK18, on sweet cherry shelf life. RESULTS: Microbiological, physico‐chemical, and quality fruit analysis from batches treated with antagonistic yeast were compared with a control batch without yeast application and a batch to which fludioxonil (Scholar®) was applied. The composition of the atmosphere and physico‐chemical traits showed similar values among the different batches during cold storage. However, interestingly, the combination of MAP with the antagonistic yeasts M. pulcherrima L672 and P. kudriavzevii PK18 increases the control of microbiological spoilage with results comparable to the application of fludioxonil. In addition, these batches experienced a slight decrease in volatile compounds associated with fresh fruit aroma, whereas in the control batch an increase of altered fruit aromas was observed. The same effect of control of spoilage was observed during the shelf life period. CONCLUSION: These results showed the positive effect of the combination of antagonistic yeasts and MAP, obtaining similar results in terms of control of microbiological spoilage and physico‐chemical quality compared with the application of fludioxonil. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chickpea yeast (CY), initiated by spontaneous fermentation of coarsely‐ground chickpea in water, is considered a variant of conventional sourdough and contributes somewhat similarly to bakery products. As the preparation of wet CY prior to each baking process poses certain difficulties, its usage in dry form has been gaining interest. In this study, CY was used either directly in freshly prepared wet form or in freeze‐dried and spray‐dried forms at 50, 100 and 150 g kg−1 levels (all on 14% moisture basis) in substitution with wheat flour to compare their effects on bread properties. RESULTS: Utilization of all forms of CY did not noticeably change the contents of protein, fat, ash, total carbohydrate and damaged starch in the wheat flour–CY mixtures. However, falling numbers and sedimentation volumes of CY‐containing mixtures decreased significantly, due probably to the increase in the amylolytic and proteolytic activities during chickpea fermentation. These changes somewhat corresponded to improved dough processability. Both wet and dried CY samples reduced pH levels of doughs and breads, and increased probiotic lactic acid bacteria (LAB) count. Total phenolic contents, antioxidant capacities and flavor scores of CY‐containing breads were significantly enhanced. However, CY usage slightly influenced yield, moisture content, volume, color and hardness values of breads. CONCLUSION: Effects of wet and dried forms of CY on bread properties were quite comparable, indicating that CY can be used upon properly drying similarly to the conventional wet form. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Coffee quality is believed to degrade quickly after brewing, and retail establishments discard unsold brewed coffee after a specified holding time period, sometimes as short as 30 min. We used trained sensory panels to evaluate the flavor profiles of light, medium, and dark roast coffees held in three different carafe types (glass on hot plate, thermal jacket, and vacuum insulated) for times ranging from 15 min to 3 h. Furthermore, a panel of 93 coffee‐industry professionals performed a blind evaluation of fresh (30 min) versus held (180 min) coffee for overall liking and attribute level adequacy. Results: Sourness increased over time, consistent with acidity increasing over time (i.e., higher titratable acidity, lower pH), but only for the light and medium roasts. Dark roasted coffee became significantly more acidic over 3 h post‐brew but was not perceived as more sour over time by the sensory panel. Variations were observed between the thermal jacket and vacuum carafes for the light and dark roast, but few differences were observed with storage type in the medium roast. Surprisingly, the panel of coffee industry professionals showed no preference for fresh over held. Conclusions: More sensory attributes decreased than increased over time, suggesting that the primary concern with loss of quality during coffee holding may be the loss of volatile aroma compounds. Hedonic ratings suggest that even if the changes over time are noticeable, they may not negatively impact overall liking. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Different ice treatments were applied for the preservation of mackerel (Pneumatophorus japonicus). The quality changes of samples treated with flake ice (Control), slurry ice (SI) and slightly acidic electrolyzed water–slurry ice (SAEW‐SI) in microbiological, physicochemical, protein characteristic, and sensory evaluation were investigated during chilled storage. RESULTS: SAEW‐SI showed a significant advantage for the inhibition of microbial growth, which could extend the shelf‐life for another 144 h at least, compared with Control group. SAEW‐SI treatment also showed a strong inhibition for the increase in pH, total volatile basic nitrogen (TVB‐N), K‐value, histamine and metmyoglobin (MetMb) content. Results of texture profile analysis (TPA) and water holding capacity (WHC) indicated that SAEW‐SI can obviously suppress the decrease of hardness value, and have a better protective effect on muscle structure compared to flake ice and SI (P < 0.05). During the whole experiment, the highest sensory scores and a* were obtained in the SAEW‐SI group, which indicated that SAEW‐SI treatment could maintain better sensory characteristics. According to the results of thiobarbituric acid reactive substances (TBARS) and fluorescence spectroscopy analysis, SAEW‐SI treatment could effectively retard protein degradation and lipid oxidation compared with Control and SI group. In maintaining the quality of mackerel, SAEW‐SI shows a better effect than SI due to the synergistic effect of fence factors. CONCLUSION: The results demonstrated that the shelf‐life of mackerel could be extended and the quality of mackerel could be maintained effectively with SAEW‐SI treatment during chilled storage. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Vegetables are often blanched before drying. The hot‐water blanching (HWB) of broccoli reduces quality and is environmentally harmful. In this work, hot‐air‐assisted radio frequency heating blanching (HA‐RFB) of broccoli was developed for use before further drying processes. Blanching sufficiency, heating uniformity, and heating rate during HA‐RFB were investigated to improve the product's physicochemical properties and texture. Suitable heating conditions were achieved when HA‐RFB was applied with hot air at 70 °C, with an electrode gap of 10.7 cm, using a cylindrical container for the broccoli. RESULTS: Under these conditions, the relative peroxidase activity in broccoli decreased to 3.26% within 117 s, with 13.45% of weight loss. In comparison with HWB broccoli, the products blanched by HA‐RFB preserved their texture, bioactive compounds, and microstructure better. The ascorbic acid, sulforaphane, and total glucosinolate content in HA‐RFB products were 251.1%, 131.9% and 36.7% higher than those in HWB broccoli, and HA‐RFB treatment led to a greater weight loss (13.45 ± 0.50%) than HWB (8.70 ± 1.70%), which is very helpful for the subsequent drying process. CONCLUSION: This study demonstrated that HA‐RFB could be a promising substitute for HWB to blanch broccoli and other flower vegetables, especially as a pretreatment in the drying process. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food. RESULTS: The count of yeast, lactic acid bacteria and total microbial population significantly varied in different traditional starters; Saccharomyces and Lactobacillus were the predominant genera. Among the tested samples, fungi were found in ST from Shijiazhuang (SJ), Handan (HD) and Langfang (LF), while bacteria were found in ST from Tangshan (TS) and SJ at sub‐predominant levels. In terms of the bread quality, the highest specific volume and porosity were in XT‐CSB (Xingtai); the highest height/diameter ratio was in SJ‐CSB; and the highest sensory score was in TS‐CSB. A total of 26 aroma compounds (VIP > 1; variable importance for predictive components) were identified to discriminate CSB fermented with different starters, which were separated by stepwise canonical discriminant analysis using two functions. The correlation analysis among microbiota, aroma compounds and bread quality showed a higher contribution of bacteria than of fungi. CONCLUSION: Differences in microbial profiles caused different aroma profiles and quality of CSB; and the CSB fermented with traditional starters were sufficiently separated by stepwise canonical discriminant analysis based on aroma compounds. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: As a traditional Chinese condiment, douchi has attracted attention in Asian and European countries because of its high nutrient content and unique flavors. Douchi is currently produced mostly by natural fermentation. The quality of douchi produced in this way is affected by microbial species, temperature, humidity, and season, so the physical and chemical properties of the product, the content of flavor substances, and its safety vary. In this study, four safe strains with high protease activity, screened previously, namely Bacillus velezensis, Bacillus amyloliquefaciens, Lichtheimia ramosa, and Lichtheimia corymbifera, were used as starter cultures for douchi fermentation. RESULTS: After 35 days, the results showed that the pH, titratable acids, free amino‐type nitrogen, amino acids, the total number of colonies, and neutral protease activity of all samples had reached an average level. Through gas chromatography–mass spectrometry (GC–MS), the content of key aroma substances aldehydes and esters was higher than in commercial douchi and the free amino acid content of douchi fermented by the four strains was three to five times that of commercial douchi. Douchi fermented by Bacillus amyloliquefaciens had more flavor substances and the highest 2, 2‐diphenyl‐1‐(2, 4, 6‐trinitrophenyl) hydrazyl (DPPH) free radical scavenging rates of 92.4%. Four samples yielded total phenolic content and soy isoflavones in the range of 0.98–1.93 g kg−1 and 0.58–0.89 g kg−1, respectively. CONCLUSION: These findings indicate that the use of a high‐protease activity starter to produce douchi can improve the quality of douchi to a certain extent. The douchi obtained using Bacillus amyloliquefaciens not only has a good flavor but also has a high level of antioxidant activity. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Ripened cheeses, such as pecorino, are susceptible to mites and molds contamination on the crust area that must be removed before the product can be marketed. This study investigates the effectiveness of gaseous ozone treatment in the control of microbiological and mite growth without negatively affecting product quality. RESULTS: Cheese samples were treated with gaseous ozone at 200 and 300 ppb for 8 h per day (overnight) for 150 days in storage rooms under controlled conditions (12 °C and 85% relative humidity). The results showed that ozone at 200 ppb limits the growth of mites starting from 25 days of storage and significantly reduced bacteria, molds, and yeasts counts starting from 75 days of storage. Concerning the physicochemical and qualitative parameters evaluated during ripening (weight loss, moisture content, dry weight, ash, fat, protein, total nitrogen, color, non‐destructive firmness), no significant differences were shown between the control samples and ozone treatment at 200 ppb. Sensory analysis (consumer test) also showed no specific defects with the ozone‐treated samples. It was observed that the ozone treatment at 300 ppb had limited microbiological growth and no alteration of sensory aspects but did not have the same positive impact on some aspects of overall quality, compared with ozone treatment at 200 ppb. CONCLUSION: The use of gaseous ozone treatments during ripening of pecorino cheese can potentially offer an excellent solution for the control of mite growth, while preserving the quality and sensory characteristics of the product. For this reason, this technique could be very useful for commercial purposes. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Backgrounds: This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick‐frozen for 30 min at −32 °C and frozen storage at −6, −12, −18, −24 and −30 °C for 1–4 weeks. Results: When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was. Conclusion: The shelf life of steamed bread frozen storage at −12 °C could be up to 3 weeks, and the quality of steamed bread stored at −30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The search for alternatives to sulfur dioxide (SO2) in white wine production is a tough challenge for the oenological industry. The current article investigates the effectiveness of several preservatives in protecting Verdejo white wines. The following wines were elaborated: without preservative (CT wines), with SO2 (SO2 wines), with stilbene-enriched extract (ST99 wines), with glutathione (GSH wines) and finally with the combination stilbene extract plus glutathione (ST99-GSH wines). RESULTS: ST99 extract preserved the wines from malolactic fermentation (MLF), maintained the quality parameters of the wines, but affected their color from the beginning of the process. Synergistic effects between ST99 and GSH were found for oxygen consumption rates, related to oxidation processes. The content of amino acids and biogenic amines was slightly affected by the treatments, but the quality or safety of the wines was not compromised. However, after 12 months of ageing in bottle, the SO2 wines showed the highest score in the sensory analysis. The reasons for the evolution of treated wines and the implications of this study for maintaining the quality of free SO2 white wines are discussed. CONCLUSION: ST99 may be proposed as an alternative to SO2 in wines to be consumed in the short term. Its combination with GSH does not prolong its shelf-life. [ABSTRACT FROM AUTHOR]

Background: Ultrasound can increase the mass transfer between preservatives and food, and enhances the effect of preservatives on food. Chitosan‐grafted‐chlorogenic acid (CS‐g‐CA) is a new synthetic compound with good antiseptic properties. Therefore, the present study evaluated the preservation performance of ultrasound‐assisted CS‐g‐CA (GUA) coatings on refrigerated sea bass fillets in terms of changes in microorganisms, lipids, proteins, tissue structures, and moisture. Results: The results showed that GUA treatment effectively inhibited the growth of microorganisms in sea bass fillets. Meanwhile, the changes in total volatile basal nitrogen, thiobarbituric acid reactive substances, and pH values were all slowed down under GUA treatment, indicating that protein degradation and lipid oxidation in sea bass were inhibited. Low‐field nuclear magnetic resonance and magnetic resonance imaging results indicated that the GUA retarded the conversion of mobile water to free water. In addition, GUA treatment maintained the flavor quality of fish fillets, and also inhibited the reduction of inosine monophosphate and the production of bitter substances (inosine and hypoxanthine), suppressed muscle tissue degeneration, and maintained better sensory scores. Conclusion: Overall, GUA treatment inhibited microbial growth, protein degradation, lipid oxidation, moisture migration, decomposition of umami substances, and deterioration of sensory quality in sea bass fillets. Finally, the shelf‐life of sea bass fillets with GUA treatment was extended by an additional 9 days. The results showed that ultrasonic assistance further enhanced the effect of preservatives on aquatic products. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Compounded ice glazing has been used in large yellow croaker to improve its quality during frozen storage. The ice glazing liquid is prepared by compound use of trehalose and tea polyphenols, and the moisture, protein‐related properties and freshness of the fish have been evaluated during 300 days of frozen storage. RESULTS: The results showed that the addition of trehalose effectively reduced the loss of water. At the same time, it was difficult for ice crystals to grow under the action of trehalose, the average diameter could still be maintained at 111.25–119.85 μm. The combination with tea polyphenols could effectively maintain the protein structure and keep the total volatile base nitrogen (TVB‐N) and K value within 11.84 mg/100 g and 13.18%, so that the freshness of the fish was always at the first level. CONCLUSION: In a word, the ice glazing with 5% trehalose and 8% tea polyphenols had the best preservation effect, which was recommended for the frozen storage. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Fish is one of the most popular foods for consumers because of its abundant nutrition, tenderness and delicious taste. With increasing demand for tilapia fillets, practical preservation is widely used to maintain quality and safety during long‐distance transportation and storage. Thus the effects of polyphenols (2 g L−1) on color, flavor quality and mechanism of tilapia fillets were studied during 49 days of partial freezing (−4 °C). RESULTS: Treatment with carnosic acid (CA), procyanidin (PA), quercetin (QE) and resveratrol (RSV) inhibited water migration, myoglobin oxidation and psychrophilic bacteria stability during partial freezing storage. Aeromonas and Acinetobacter were the dominant bacteria of tilapia fillets during −4 °C storage. The relative abundance of aromatic substances (T70/2) in the polyphenol groups (>20%) was richer than in the control (CON) group (17%). Partial least squares discriminant analysis results showed that the different odors of the control and polyphenol groups were completely separated. Moreover, 35 fatty acids were identified by gas chromatographic analysis. On 49 days, the ratios of unsaturated fatty acids in the PA group (58.64%), QE group (57.70%) and RSV group (57.25%) were higher than in the control group (57.19%), and the PA group was the highest. CONCLUSION: Polyphenol treatment effectively maintained freshness and improved the quality of tilapia fillets during partial freezing. The polyphenol treatment comprehensively sustained the color and flavor quality of tilapia fillets found in the proposed mechanism. In particular, PA treatment was considered a potential method for preserving the freshness of fillets. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Near‐infrared spectroscopy (NIRS) is considered to be a fast and reliable non‐destructive technique for fruit analysis. Considering that consumers are looking for strawberries with good sweetness, texture, and appearance, producers need to effectively measure the ripeness stage of strawberries to guarantee their final quality. Therefore, the use of this technique can contribute to decreasing the high level of waste and delivering good ripe strawberries to consumers. The present study aimed to evaluate the predictive capacity of NIRS technology, as a possible alternative to conventional methodology, for the analysis of the main organoleptic parameters of strawberries (Fragaria × ananassa Duch.). RESULTS: Spectroscopic measurements and physicochemical analyses [total soluble solids (TSS), titratable acidity, colour, texture] of 'Victory' strawberries were carried out. The predictive models developed for titratable acidity, colour and texture were not good enough to quantify those parameters. By contrast, in the NIRS quantitative prediction analysis of TSS, it was observed that the spectral pre‐treatment with the highest predictive capacity was the first derivative 1‐5‐5. The coefficients of determination were: 0.9277 for the calibration model; 0.5755 for the validation model; and 0.8207 for the prediction model, using a seven‐factor partial least squares multivariate regression analysis. CONCLUSION: Therefore, these results demonstrate that NIR analysis could be used to predict the TSS in strawberry, and further work on sampling is desirable to improve the prediction obtained in the present study. It is shown that NIRS technology is a suitable tool for determining quality attributes of strawberry in a fast, economic, and environmentally friendly way. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: In order to prolong the storage and inhibit microorganisms of pakchoi, the antibacterial activity and mechanism of ultrasound combined with sodium hypochlorite (NaClO‐US), the efficiency of NaClO‐US in reducing Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa as well as preserving quality of pakchoi were investigated. RESULTS: Ultrasound treatment could significantly reduce the usage of NaClO solution from 800 ppm to 500 ppm. NaClO‐US decreased the counts of E. coli, S. aureus and P. aeruginosa, which disrupted the bacterial cell membrane with cytoplasmic leakage. In addition, NaClO‐US significantly increased cell membrane permeability, while cell membrane integrity decreased, the secondary structure of bacterial proteins showed several obvious changes, such as the increase of random coil content, as well as the decrease of α‐helix content. The bacterial counts, E. coli, S. aureus and P. aeruginosa population in pakchoi treated with NaClO‐US reduced by 1.89, 1.40, 1.60, 1.72 log CFU g−1, respectively compared to control sample after storage for 15 days. NaClO‐US resulted in minimum chlorophyll depletion, flavor and sensory deterioration. CONCLUSION: NaClO‐US solution treatment inhibited microorganisms and prolonged storage of pakchoi. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The aim of the study was to investigate the effects of Arabic gum (AG) coating, UV‐C illumination and its combinations on postharvest quality parameters of cocktail tomatoes (Solanum lycopersicum L. cv. Ipekce F1). After harvest, mature green tomatoes were treated with 10% Arabic gum (AG10), 20% AG (AG20), 3.6 kJ m−2 ultraviolet‐C (UV‐C) illumination, 3.6 kJ m−2 UV‐C+AG10 and 3.6 kJ m−2 UV‐C+AG20, and stored at 20 °C for 20 days. RESULTS: The highest titratable acidity (TA), total soluble solids (TSS) and the lowest weight loss were obtained in AG20 treatments. Maximum fruit firmness and L* value were in AG20 and UV‐C+AG20 treatment. The greatest h° values were recorded in AG20, UV‐C+AG20 and control group. The highest vitamin C content were obtained from AG20, UV‐C+AG10 and UV‐C+AG20 treated tomatoes. Minimum lycopene content was determined from AG10, AG20, UV‐C+AG10 and UV‐C+AG20 treatments. Maximum chlorophyll content was determined from UV‐C+AG20‐treated tomatoes. AG10, AG20, UV‐C+AG10 and UV‐C+AG20 treatments resulted in lower ethylene emissions as compared to control and UV‐C‐treated tomatoes. AG20, UV‐C+AG10 and UV‐C+AG20 treatments generally had lower values than control and UV‐C in term of respiration rates. CONCLUSION: It is concluded that AG20 treatment effectively maintained the postharvest quality and biochemical properties of cocktail tomatoes as compared to other tested treatments. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND Vegetable grafting has been increasingly evaluated to improve preharvest tolerance to biotic and abiotic stresses. However, very few studies have identified rootstock–scion combinations able to improve fruit shelf life and reduce the susceptibility to postharvest disorders. Herein, a purple eggplant scion (cv. Monarca) was grafted onto a cold‐tolerant hybrid Solanum rootstock ('Java') and the changes in growth, quality, postharvest chilling tolerance, and antioxidant stability were evaluated. RESULTS: Eggplant grafting enhanced plant vigor and fruit growth rate, decreasing the time from set to harvest by 10–15%. Grafted eggplants had a thinner shape and lighter pulp color than the control. The rootstock–scion combination tested showed lower respiration (~60%), dry matter (~15–20%), and phenolic compounds contents (~15–20%) than eggplants from non‐grafted plants. Grafting markedly improved fruit performance during postharvest storage. Remarkably, grafted eggplants showed much higher tolerance to chilling injury than the control did, evidenced by a reduction of surface scalds along with decreased softening and pulp browning. The trend in antioxidants found at harvest time was reversed after cold storage due to enhanced stability (20% and 100% for pulp and peel respectively) in fruit from grafted plants. CONCLUSION: Purple eggplant (cv. Monarca) grafting onto 'Java' hybrid rootstock modulated fruit growth, quality at harvest, and increased fruit chilling injury tolerance during storage. Grafting may be a bona fide strategy to induce phenotypic traits able to improve vegetable postharvest performance. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND Large yellow croaker (Pseudosciaena crocea) has important commercial value because of its high nutritional value and delicious taste. However, large yellow croaker is readily affected by microorganisms during storage, which causes the corruption of muscle tissue. Both chitosan (CS) and apple polyphenols (APs) are bio‐preservatives, which can effectively inhibit the growth of microorganisms and improve the quality of large yellow croaker. The effects of 10.0 and 20.0 g L–1 CS combined with 1.0 g L–1 AP coating on the quality and microbial composition of large yellow croaker during ice storage were investigated respectively. RESULTS: CS + AP coating restrained the increase of total volatile basic nitrogen (TVB‐N) and biogenic amines, slowed down the rise of K‐value and retarded the growth of microorganisms. The bacteriostatic effect was positively correlated with the concentration of CS. Through the analysis of high‐throughput sequencing (HTS), the microbial diversity was changed respectively. The proportion of Shewanella was significantly decreased by CS + AP coating treatment and Pseudomonas was the dominant microorganism in spoiled samples. Compared with the shelf‐life of the control group (8 days), 20.0 g L–1 CS combined with 1.0 g L–1 AP coating treatment could extend the shelf‐life of large yellow croaker for another 8 days. CONCLUSIONS: CS combined with AP coating may be considered a promising method to delay the biochemical changes of ice stored large yellow croaker and extend its shelf life. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND The present study aimed to investigate the preservative effect of chitosan‐caffeic acid grafts coating (CS‐g‐CA) on the quality and microbial characteristics of pompano (Trachinotus ovatus) during iced storage. CS‐g‐CA was prepared by a 1‐(3‐dimethylaminopropyl)‐3‐ethylcarbodiimidehydro/N‐hydroxysuccinimide coupling reaction. The grafting of CS‐g‐CA was confirmed by UV‐visible and Fourier‐transform infrared spectra. Samples were treated with distilled water (control), chitosan (CS), caffeic acid (CA) and CS‐g‐CA for 10 min, respectively. Microbiological [total viable count (TVC), H2S‐producing bacteria count, Pseudomonas bacteria count], physicochemical indicators [water holding capacity (WHC), cooking loss, pH, total volatile basic nitrogen (TVB‐N), thiobarbituric acid (TBA), texture profile analysis, free amino acids] and sensory evaluation were investigated during ice storage at 4 °C for up to 27 days. RESULTS: The results showed that the antioxidant and antibacterial activities of CS could be improved by grafting CA onto CS. CS‐g‐CA coating could greatly slow down the speed of water loss and maintain WHC. Furthermore, CS‐g‐CA coating showed superior antibacterial activities by inhibiting the growth of TVC, delayed the decline of flavor amino acids and reduced sensory change. In addition, CS‐g‐CA coating reduced lipid oxidation and protein degradation as indicated by the decrease in TBA and TVB‐N, possibly as a result of the addition of CA into CS membrane significantly improving the antioxidant activity of CS. CONCLUSION: Compared with the control group, CS‐g‐CA coating had the optimal effect and could enhance the shelf‐life of Trachinotus ovatus for at least another 9 days. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND Improving potato productivity and quality plays an important role in enhancing global food security and human health. However, inappropriate fertilizer management negatively affects potato growth and tuber development, especially in developing countries where there are large numbers of smallholders without modern soil testing equipment. Nutrient Expert (NE), a new and convenient fertilization decision system, was evaluated in the present study by conducting four site‐years field experiments in Northeast China, aiming to determine its effectiveness and applicability for potato production relative to local farmers' practice (FP) and fertilizer recommendation based on soil testing (ST). RESULTS: The excessive fertilization at planting promoted seedling growth for potato plants in FP. Nevertheless, superior plant growth and tuber development were observed in NE at the middle and later growing stages, by optimizing fertilizer input and implementing split fertilization. Overall, compared to FP, the NE system increased total and marketable tuber yields by 12–15% and 16–26%, respectively, at the same time as obtaining 19–31% higher net returns and enhanced fertilizer use efficiencies. Moreover, NE improved tuber quality by increasing the contents of starch, soluble protein and vitamin C and decreasing reducing sugar content relative to FP, as well as increasing starch yields by 23–52%. The ST method also showed comprehensive improvements in potato performances compared to FP, although it did not show any advantages compared to NE system. CONCLUSION: The NE system improved potato productivity and tuber quality by optimizing fertilization management, which is an effective and promising alternative to the ST method for potato production in China and other developing countries. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effect of nanoemulsions prepared with grape seed and cinnamon essential oils on the shelf‐life of flathead mullet (Mugil cephalus) fillets was evaluated by determining physicochemical (pH, free fatty acids, peroxide value, total volatile base nitrogen (TVB‐N), and thiobarbituric acid reactive substances (TBARs)), sensory and microbiological (mesophilic aerobic bacteria, total psychrophilic bacteria, and Enterobacteriaceae counts) properties during 14 day storage at 2 °C. RESULTS: The nanoemulsions showed good stability and low average droplet size. The results indicated that nanoemulsion treatments significantly prolonged the shelf‐life of the fillets. Treatment inhibited increases in pH and TVB‐N, and retarded lipid oxidation and hydrolysis. Sensory assessment revealed that treatment induced shelf‐life extension from 10 to 14 days, compared with controls. Microbiological analyses showed nanoemulsion treatment caused shelf‐life extension from 10 to 12 days with reduction of microbiological contamination by up to 1 log cfu g−1 in mesophilic and 1.5 log cfu g−1 in psychrotrophic bacteria. CONCLUSION: Considering the results, grape seed and cinnamon essential oil nanoemulsions could be considered as novel antimicrobial and antioxidant materials for shelf‐life extension of flathead mullet fillets during cold storage. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Nowadays, nanoscience is a leading modern science that has a major impact on the food, pharmaceutical, and agriculture sectors. Several nanomaterials show a great potential for use during vine growing and winemaking processes. In viticulture, nanotechnology can be applied to protect vines against phytopathogens and to improve grape yield and quality. Thus, nanotechnology may allow the use of lesser amounts of phytochemical compounds, reducing environmental impact and promoting a more sustainable agriculture. And in winemaking, nanomaterials and nanodevices can be used to control the growth of spoilage microorganisms and to reduce or remove undesirable compounds, such as ethyl phenols (4‐ethylphenol and 4‐ethylguaiacol), biogenic amines, and tartaric acid, and so on, as well as to facilitate some technological processes (i.e. in wine filtration to eliminate microorganisms). This review summarizes recent studies with applications of nanotechnology in viticulture in order to facilitate agronomic management and optimize grape production and in enology to improve wine quality and safety. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND To reflect and understand the real situation regarding immature honey, the quality parameters of 141 honey samples from different regions of China were evaluated. The possibility of classifying Chinese honey from different geographical origins was also considered. RESULTS: The results revealed that the values of diastase, sucrose, proline and 5‐hydroxymethylfurfural (HMF) met the international honey standard, although moisture, total glucose and fructose, and invertase content in most of the honey samples failed to meet the standards. In addition, honey from different geographical locations could be well separated based on the contents of maltose, sucrose, HMF and glucose oxidase. CONCLUSION: The maturity of honey has a great impact on its quality, and the geographical origin of immature honey could be classified according to the physicochemical parameters. © 2021 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Hydrolysis of the fruit phenolic glucosides occurring during the oil extraction process is the main biochemical reaction affecting the biosynthesis and accumulation of secoiridoid compounds in virgin olive oil. An integrated approach at the molecular, biochemical, and metabolic level was used to study the olive β‐glucosidase gene family in seven olive cultivars selected by their different phenolic profiles. RESULTS: Eight β‐glucosidase genes have been identified by in silico analysis of an olive transcriptome. Their expression levels were analyzed by reverse transcription quantitative polymerase chain reaction in olive fruits at different ripening stages: I, green fruits, 16–19 weeks after flowering (WAF); II, yellow–green fruits, 22–25 WAF; III, turning fruits, 28–31 WAF; and IV, fully ripe fruits, 35–40 WAF. Gene expression was compared with the level of β‐glucosidase activity in the fruit and with the phenolic composition of fruits and oils from different olive cultivars. Phylogenetic analysis of the encoded proteins and differences found among the β‐glucosidase genes based on Gene Ontology enrichment analysis data suggests maximum involvement of two genes, OeBGLU1A and OeBGLU1B, in the phenolic composition of virgin olive oil. Positive correlation coefficients were found within each olive cultivar between OeBGLU1A and OeBGLU1B gene expression data and the phenolic content of the oil. CONCLUSION: The results obtained suggest that the expression pattern of specific β‐glucosidase genes may be an accurate predictor for the phenolic content of virgin olive oil that could be used in olive breeding programs. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ‐Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible‐grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ‐oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180 °C for a period of 1368 h. RESULTS: The chemically refined rice bran oil presented a lower γ‐oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ‐oryzanol at 100 °C, 140 °C, and 180 °C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively. CONCLUSION: Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100 °C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ‐oryzanol. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND Olives are stored for a short time after harvesting pending processing in the oil mills. Furthermore, olives are often washed prior to fruit storage. In this work we study how washing and storage affect fruit ethanol content and the effect on virgin olive oil ethanol content and quality. RESULTS: Olive storage produced an increase in the fruit ethanol content, achieving values six times higher when storage was in silos. Washing the olives resulted in an increase in fruit ethanol content, although when washed olives were processed immediately no difference was found. The increase in fruit ethanol content during storage was reflected in higher oil ethanol concentration. Similarly, olive washing resulted in oils with higher ethanol concentration. Industrial conditions gave more important increases in oil ethanol content than that from olives processed by hand. For quality parameters all the olive oils were classified as 'extra virgin'. In general, oils showed a slight decrease in some sensory attributes. At industrial scale after 24 h storage oils were classified as 'virgin' because sensory defects were found. CONCLUSION: Olive storage should be avoided or reduced to less than 12 h; if possible, olives should not be washed before storage since this practice favors losses in sensory characteristics and the synthesis of ethanol, a precursor of ethyl esters. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis. RESULTS: The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week. Three key time points of quality change were determined to be at 0th, 2th and 5th week, respectively. In addition, 39 differential proteins were successfully identified using two‐dimensional gel electrophoresis and matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry. Most of the identified proteins showed significant differences in expression at the three key points of storage, of which actin, myosin, α‐1,4‐glucan phosphorylase, phosphoglucomutase 1, heat shock protein β‐1, tubulin β‐7 chain and skeletal muscle type tropomodulin (fragment) were closely related to the quality deterioration of prepared chicken breast, and thus potential indicator proteins to evaluate the quality of chicken breast. CONCLUSION: The current study indicated that the physicochemical quality of prepared breast notably changed during refrigerated storage. Three key time points of quality change in the storage process of prepared chicken breast were determined. Furthermore, differential proteomics identified the key proteins related to freshness, which provides a theoretical basis for exploring the mechanism of chicken breast deterioration. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Plums tend to experience a reduction in fruit quality due to ripening and they deteriorate quickly during storage at room temperature. Benzothiadiazole (BTH) is a plant elicitor capable of inducing disease resistance in many crops. In this study, the effect of BTH treatment on fruit ripening, fruit quality, and anthocyanin biosynthesis in 'Taoxingli' plum was investigated. RESULTS: The results showed that BTH treatment could accelerate fruit ripening without affecting the incidence of fruit decay or the shelf life. Benzothiadiazole treatment improved the quality and consumer acceptability of 'Taoxingli' plums during storage by increasing the sweetness, red color formation, and the concentration of healthy antioxidant compounds. The BTH treatment could also effectively promote the biosynthesis of anthocyanin by enhancing the enzyme activities of phenylalanine ammonia‐lyase (PAL), dihydroflavonol 4‐reductase (DFR), anthocyanidin synthase (ANS), and uridine diphosphate flavonoid 3‐O‐glucosyltransferase (UFGT) and up‐regulating the gene expressions of PsPAL, PsCHI, PsDFR, PsANS, and PsUFGT during storage. CONCLUSION: Benzothiadiazole treatment could be a potential postharvest technology for improving fruit quality and consumer acceptability in harvested plum fruit. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Biogenic amines (BA) are organic compounds commonly found in food, plants and animals, as well as microorganisms that are attributed with the production of BAs. They are formed as an effect of a chemical process: the decarboxylation of amino acids. Factors determining the formation of BAs include the availability of free amino acids and the presence of microorganisms that show activity with respect to carrying out the decarboxylation process. On the one hand, BAs are compounds that are crucial for maintaining cell viability, as well as the proper course of the organism's metabolic processes, such as protein synthesis, hormone synthesis and DNA replication. On the other hand, despite their positive effects on the functioning of the organism, an excessive content of BAs proves to be toxic (diarrhea, food poisoning, vomiting, sweating or tachycardia). Moreover, they can accelerate carcinogenesis. Amines are a natural component of plant and animal raw materials. As a result of the proven negative effects of amines on living organisms, the reduction of these compounds should be the subject of scientific research. The present review aims to synthesize and summarize the information currently available on BAs, as well as discuss the interpretation of the results. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Olive oil provides a wide range of health‐promoting compounds. The quality of olive oil is an even more complex concept as it is affected by several factors, such as variety, season, stage of maturation, extraction processing, and so on. The main objective of this study was to determine the potential of chemical and mid‐infrared spectroscopy techniques to determine the quality and authenticity of virgin olive oil (VOO). For this, we studied 41 VOOs originating from five regions of Morocco (Fez/Meknes, Eastern, Northern, Beni‐Mellal/Khenifra, and Marrakech/Safi) and produced using different agricultural and technological conditions during two successive crop seasons (2015–2016 and 2016–2017). RESULTS: By applying principal component analysis and factorial discriminant analysis with leave‐one‐out validation to the mid‐infrared spectroscopy, clear discrimination between VOO samples according to their geographic origin and variety was observed, with correct classification rates of 91.87% and 91.87% being observed respectively. The application of partial least‐squares regression to mid‐infrared and chemical data sets allowed excellent prediction of free acidity, peroxide value, k270, and chlorophyll level with R2 of 0.99, 0.97, 0.98, and 0.93 respectively, and good prediction of k232 (R2 = 0.84). CONCLUSION: The results demonstrate that mid‐infrared spectroscopy coupled with chemometric tools could be used as a rapid screening tool for evaluating the overall quality and authenticity of VOO. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Ziziphus jujuba Miller cv. Dongzao is extremely susceptible to reddening, browning, nutritional loss, and perishability after harvest. In this study, we evaluated the mechanisms of calcium chloride and chitosan/nano‐silica composite film treatments on the quality, especially in reddening, by physiological and metabolomic assays. RESULTS: The treatment delayed the decline of phenylalanine ammonia‐lyase (PAL), chalcone synthase (CHS), and chalcone isomerase (CHI) activities. Meanwhile, the treated groups retarded the increases in anthocyanin and quercetin contents by inhibiting the gene expressions of flavonol synthase (ZjFLS), dihydroflavonol 4‐reductase (ZjDFR), and anthocyanidin synthase (ZjANS), while promoting leucoanthocyanidin reductase (ZjLAR) expression, which leads to retardation of fruit reddening. Anthocyanins were found to be responsible for post‐harvest winter jujube reddening through principal component analysis. Results from the technique for order preference by similarity to an ideal solution indicated that the treated group delayed the decline of the quality of 'Dongzao' and extended its shelf life. CONCLUSION: The treatment induced the heightening of flavonoids metabolism. They enhanced the nutritional value and the ability to resist stress by delaying the decline of PAL, CHS, and CHI activities. Meanwhile, the treated groups retarded the increase in anthocyanin and quercetin contents by inhibiting the gene expressions of ZjFLS, ZjDFR, and ZjANS and promoting ZjLAR expression, which leads to retardation of fruit reddening. Anthocyanins are responsible for post‐harvest winter jujube reddening. Coating treatment effectively delayed the decline of winter jujube quality. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Pesticides have been widely used to control pests on agricultural products in China, and large amounts of pesticide residues have caused a serious threat to human health. Thus, developing a high‐efficiency pesticide degradation method for fresh vegetables represents a great challenge. The present study investigated the effects of dielectric barrier discharge (DBD) plasma on the degradation of malathion and chlorpyrifos in aqueous solutions and on lettuces. RESULTS: DBD treatment significantly degraded malathion and chlorpyrifos in water and on lettuce. After cold plasma treatment at 80 kV for 180 s, the degradation efficiency of malathion (0.5 μg mL−1) and chlorpyrifos (1.0 μg mL−1) in aqueous solutions reached 64.6% and 62.7%, respectively. The degradation intermediates were explored by HPLC‐mass spectrometry and the DBD plasma degradation pathways of malathion and chlorpyrifos were proposed. There was no significant damage to the quality of lettuces, including color and chlorophyll content, after plasma treatment. Ascorbic acid decreased significantly during long‐term treatment with DBD plasma. To ensure the quality of lettuces during processing, the treatment time was shortened to 120 s. Under this condition, the degradation efficiency of malathion (0.5 mg kg−1) and chlorpyrifos (1.0 mg kg−1) on lettuces was found to be 53.1% and 51.4%. More importantly, we noted that cold plasma treatment significantly inactivated the microorganisms on lettuces. CONCLUSION: The results of the present study show that cold plasma is an effective and safe method for the degradation of organic pesticide residues on fresh vegetables at the same time as retaining the original quality. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Durum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near‐infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector. In this study, two non‐destructive and rapid technologies, a low‐cost sensor providing a short wavelength NIR range (swNIR: 700–1100 nm) and a handheld NIR spectrometer (NIR: 1600–2400 nm), were employed to evaluate semolina quality. The spectra data were correlated with chemical (protein content) and rheological parameters (i.e., Gluten Index, Alveograph®, Sedimentation test, GlutoPeak®). A partial least squares (PLS) model was used to compare the efficacy of swNIR and NIR. RESULTS: The protein content was the reference parameter that correlated best with the spectra data and provided the best regression model (r model = 0.9788 for NIR and 0.9561 for swNIR). GlutoPeak indices also correlated well with spectral data, particularly with swNIR spectra. A provisional multivariate model was applied to classify semolina samples in quality classes by using their spectra. Better modeling efficiency was obtained for swNIR. CONCLUSION: The results highlighted the advantages of a pocket‐sized low cost sensor (swNIR), which is easier to use directly at the sample source than laboratory instruments or more expensive portable devices. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]