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To enhance the drying quality of Rosa roxburghii fruit, this study examined the effects of four methods: Natural Drying (ND), Hot Air Drying (AD), Heat Pump Drying (PD), and Vacuum Freezing Drying (FD). Fresh R. roxburghii fruit was used to assess drying characteristics, color, microstructure, active ingredient content, antioxidant activity, and volatile substances. Drying times for ND, AD, PD, and FD were 28, 7, 6, and 21 h, respectively, with the rate order PD > AD > FD > ND. AD samples showed superior water-binding capacity, solubility, and highest levels of flavonoids and polyphenols, enhancing antioxidant activity. FD samples had the best color performance and retained more intact cell structures and higher Vitamin C and polysaccharide levels. Volatile compounds were analyzed, revealing 45, 60, 61, and 50 compounds for ND, AD, PD, and FD, respectively. AD proved to be the most efficient method, providing optimal drying time, color, active ingredient content, antioxidant activity, and volatile components. This finding offers valuable guidance for selecting a drying method that preserves the quality of dried R. roxburghii fruit and suits industrial production. • Heat pump drying efficiently reduced drying time with optimized moisture evaporation. • Hot air drying samples retained highest flavonoids and phenols, reducing oxidative damage. • Freeze drying preserved natural color and structure, minimizing nutritional loss. • Freeze drying retained volatile compounds, enhancing aroma and flavor quality. [ABSTRACT FROM AUTHOR]

Enhancing the shelf life of fruit and vegetable products is an important research field in the food industry. Smoothies are an alternative to filtered juices and highly processed beverages. High-pressure processing (HPP) has recently gained increasing attention as a non-thermal technology to reduce microbiological load while preserving juice quality-related properties. Herein, the combination of blanching and HPP to treat strawberry smoothies at industrial scale was compared with conventional thermally pasteurized (TP) and untreated (NT) smoothies. Analysis focused on physicochemical (pH, °Brix, colour, and viscosity) and microbiological properties, and bioactive compound contents. Additionally, phenolic compounds were analysed by HPLC-ESI-TOF-MS, vitamin C content was analysed by HPLC-UV-Vis, and antioxidant activity was determined by DPPH and ABTS assays. HPP samples treated at 600 MPa for 3 min at 4 °C showed increased viscosity and a significant increase in phenolic compounds (particularly p -coumaroyl hexose) related to TP and untreated samples (26.8 and 17.6%, respectively) and maintained colour stability compared to untreated samples. Anthocyanidins retention was better in HPP- than in TP- treated samples. Vitamin C content increased significantly by 15% in HPP-treated samples, contributing to enhanced antioxidant potential (12%), as shown by the minimal microbiological load observed, in comparison with untreated samples. These findings suggest that HPP is an effective alternative to TP for improving the overall quality of strawberry smoothies. • Blanching and HPP combined treatments for improved nutritional quality of industrial strawberry smoothies. • Blanching and HPP maintained color, bioactive compounds, and quality of treated smoothies. • Achieved a significant 16% rise in the phenolic compounds in comparison with un-treated. • Vitamin C content increased by 15%, contributing to a 12% enhanced antioxidant activity compared with un-treated. • Blanching and HPP treatment ensured microbial stability in strawberry smoothies. [ABSTRACT FROM AUTHOR]

Sea buckthorn clear juice is clarified and transparent, maintains high nutritional value and flavor, and is favored by consumers. Herein, we used sea buckthorn clear juice as a raw material to determine the effects of three concentration methods, namely vacuum thermal concentration, vacuum freezing concentration and reverse osmosis membrane concentration, on the quality and volatile components of the juice. The results showed that the browning index of the sea buckthorn clear juice increased by 54.7% after the vacuum thermal concentration, thereby a darker color. The reason was the concentration treatments significantly increased 5-hydroxymethylfurfural content (p < 0.05) in the juice. Furthermore, polyphenol, flavonoid, and ascorbic acid contents were reduced by 21.3%–26.01%, 8.4%–23.94%, and 17.35%–22.02%, respectively, after subjecting the juice to the concentration treatments. Compared with the thermal concentration methods, the nonthermal concentration method better preserved the characteristic sweet and sour flavor of sea buckthorn clear juice as well as reduced the relative content of aromatic components with irritating bad odors, such as aldehydes (7.24% vs. 10.16%) and acids (8.2% vs. 8.82%), in sea buckthorn clear juice. In conclusion, the nonthermal concentration method can better maintain the quality and aroma of sea buckthorn clear juice. • Nutritional flavor degradation of sea buckthorn juice during thermal concentration. • Compared with vacuum thermal concentration, vacuum freezing concentration and reverse osmosis membrane concentration have less browning and higher color intensity. • Compared with vacuum thermal concentration, vacuum freezing concentration and reverse osmosis membrane concentration maintain more nutrients and flavor characteristics. [ABSTRACT FROM AUTHOR]

The objective of study was to investigate the underlying mechanisms responsible for the ability of 2-Ethylhexylglycidylether (EHGE) fumigation to inhibit the yellowing and senescence of harvested broccoli. We conducted a combination of transcriptomic, metabolomic, physiological, and biochemical analyses of EHGE-fumigated broccoli stored at 20 °C and 90 % relative humidity for five days and compared it to an untreated control. Results indicated that the EHGE treatment inhibited fresh weight loss and the loss of vitamin C, inhibited the reduction in total phenolics, delayed yellowing, as well as the reduction in antioxidant capacity. The data suggest a dual mechanism involving the enhancement of chlorophyll synthesis and the inhibition of chlorophyll degradation is involved. The EHGE treatment also suppressed carotenoid accumulation while promoting the accumulation of flavonoids, resulting in increased antioxidant capacity. However, the specific mechanisms associated with the antioxidant capacity of flavonoids require further study. In summary, the study provides a comprehensive theoretical framework for understanding how EHGE fumigation effectively delays the postharvest senescence of postharvest broccoli. • This paper first studied the effect of 2-Ethylhexylglycidylether (EHGE) on the postharvest preservation of broccoli. • EHGE treatment extends the green coloring of broccoli. • EHGE treatment delays the rate of chlorophyll degradation in broccoli. • EHGE treatment regulates the biosynthesis and metabolism of chlorophyll, carotenoids, and flavonoids in broccoli. [ABSTRACT FROM AUTHOR]

This study aimed to optimize foaming agent concentrations for producing shelf-stable black mulberry (Morus nigra L.) juice powder. Freshly harvested fruits were analyzed for physicochemical characteristics, including anthocyanin and antioxidant activity. Results showed that freshly harvested fruits exhibited an average anthocyanin content of 320 mg/100g and antioxidant activity of 85 per cent. The juice was treated with varying concentrations of maltodextrin (MD), carboxymethyl cellulose (CMC), and glycerol monostearates (GMS), and then foam-mat dried at 60 °C for 6–8 h. Powders were evaluated for physicochemical and foaming properties. Three optimal treatments (10 g/100 mL of MD, 5 g/100 mL of CMC, and 4 g/100 mL of GMS) were selected for FTIR analysis. The 5 g/100 mL CMC treatment retained 95 per cent anthocyanin, and 90% ascorbic acid, and exhibited a foam stability of 89 mL/100 mL. The FESEM analysis confirmed the structural integrity. The study concludes that black mulberry juice powder treated with 5 g/100 mL of CMC offers a shelf-stable product with high retention of bioactive compounds, suitable for various applications. • Foam-mat drying process optimizes black mulberry juice powder production. • 5g/100 mL CMC retains 95% anthocyanin, enhancing black mulberry powder's shelf stability. • Optimal foaming agents are 10g MD, 5g CMC, 4g GMS per 100 mL for best results. • FESEM analysis confirms structural integrity in dried mulberry juice powder. • Achieved 89% foam stability with 5g/100 mL CMC treatment, ensuring product quality. [ABSTRACT FROM AUTHOR]

Frozen vegetable chain variables can impact health-related compounds and their corresponding unique (bio)chemical reactions. To delve into this dynamism, kinetic shelf life studies were undertaken, focusing on several compounds (vitamin C, vitamin K1, carotenoids, glucosinolates, S-alk(en)yl- l -cysteine sulfoxides (ACSOs)) present in Brussels sprouts and leek. Frozen storage was conducted after industrial freezing and performed at −7, −15, −20 and −40 °C over one year. Glass transition temperature was about −24 °C for leek (T g ') and about −27 °C for Brussels sprouts (T g "). Overall, compound stability was higher when stored close to the glass transition temperature, influenced by (bio)chemical conversations related to substrate-enzyme location. Losses of 0–30% glucosinolates, 17–100 % vitamin C in blanched Brussels sprouts and 7–80% ACSOs, 87–100% vitamin C, 39–100% carotenoids in unblanched diced leeks were determined. Mathematical models were used to describe and compare the stability of these compounds as impacted by frozen storage. Additionally, different pretreatments (blanching, pureeing) were applied before freezing. Pretreatment type impacted initial compound concentrations, but had no impact on compound behavior during frozen storage of nine months, except for vitamin C which was stabilized by blanching but destabilized by pureeing. Overall, vitamin K1 was the only compound not impacted by storage temperature or pretreatment type. [Display omitted] • Glass transition temperature (T g) of green vegetables ranged from −31 °C to −22 °C. • Storage above T g did not impact vitamin K1 concentrations. • Level of compound instability was related to enzyme activity and location in plant. • Kinetic compound evaluation created perspectives for predictive modeling. • Pretreatment did not affect compound behavior during storage, except for vitamin C. [ABSTRACT FROM AUTHOR]

Xanthan gum (XG) is a widely used thickener known for its high viscosity and excellent stability. However, the presence of ascorbic acid (AA) leads to a clear decrease in its viscosity, thereby affecting the application of xanthan gum in food products containing AA. Therefore, the aim of this study was to uncover the mechanism by which AA reduces the viscosity of xanthan gum. Ascorbic acid (0.1 mmol/L) caused a viscosity loss reaching up to 96% for xanthan gum solutions (2 g/L). The reaction was further enhanced by heating at 60 °C for 1 h without stirring, a weakly acidic system at pH 5.4, and the addition of hydrogen peroxide or metal ions (Fe2+ and Cu2+). Interestingly, AA induction produces free radicals and changes in their content correlate with a decrease in XG viscosity. Moreover, removing dissolved oxygen by heating and nitrogen purging treatment effectively reduced AA-derived free radical levels and prevented the decrease in XG viscosity. The decrease in viscosity of XG caused by AA involved its free radicals generated through an oxygen-dependent pathway. • Ascorbic acid (AA) causes a clear decrease in the viscosity of xanthan gum (XG). • The decline in XG viscosity is linked to a decrease in its molecular weight. • The interplay between AA and XG involves oxygen-dependent free radical reactions. [ABSTRACT FROM AUTHOR]

This study investigated the effectiveness of novel and innovative pretreatments (NIP) using thermoultrasound and microwave-mediated freeze-thaw (TSFT, MWFT) for improving the mid-infrared drying of dragon fruit, as compared with recent pretreatment methods using cold plasma (CP), ultrasound (US), edible coating (EC), microwave and infrared blanching (MWB, IRB). Except for EC, all selected pretreatment methods induced ultrastructural changes, resulting in accelerated moisture removal and reduced drying time. In addition, all the pretreatments also induced modifications in colour, structure, and texture, with NIP demonstrating superior outcomes for colour, rehydration, shrinkage, and hardness properties. Blanching pretreatments (MWB and IRB) improved phytochemical and antioxidant properties, including total phenolics, betacyanin, betaxanthin, CUPRAC, hydroxyl radical scavenging, and ABTS, except for ascorbic acid, which was better preserved by TSFT. The study underscores the time-saving and quality enhancement advantage of NIP, over other recent methods for improving mid-infrared drying. • Assisted freeze-thaw drying pretreatments were compared with recent pretreatments. • Assisted freeze-thaw pretreatments presented better colour and structural outcomes. • Recent blanching pretreatments enhanced total phenolics and betalain contents. • Ascorbic acid preservation was improved by assisted freeze-thaw pretreatments. • Recent blanching pretreatments enhanced CUPRAC, hydroxyl, and ABTS activities. [ABSTRACT FROM AUTHOR]

A preservative for whole lotus rhizome preservation was developed under 4 °C storage in this study. The study included the following steps: Firstly, isolation and identification of spoilage causing fungi of lotus rhizome, and four main spoilage causing fungi were identified, including Penicillium solitum , Geotrichum silvicola , Phytopythium helicoides , and Pseudeurotium zonatum. Secondly, selection of antifungal agent with good inhibitory ability against the above four spoilage causing fungi, finally 0.5 % potassium sorbate was selected considering edible security at the same time. Thirdly, the selection of suitable color fixative according to the indexes of root skin and flesh color differences, and sensory evaluation. The final color fixative composition: EDTA-2Na (8 g/L), ascorbic acid (8 g/L), and d -isoascorbic acid sodium (6 g/L). Finally, the antifungal agent and color fixatives were mixed to make the preservative. Soaked in preservative for 20min, drained and packed into PE bags, vacuumed and stored at 4 °C, the lotus rhizomes could maintain better color, got high sensory score, soluble solids content, and total acid content, and the microbial counts were always lower than the untreated group. The preservative could extend the shelf life of whole lotus rhizome to about 50 d at 4 °C. • Four dominant spoilage fungal species of whole lotus rhizomes were isolated and identified. • A preservative for whole lotus rhizomes under 4 °C storage has been developed. • The preservative has good antifungal and color protection effects. • The shelf life of whole lotus rhizomes can be extend to 50 days under 4 °C storage. [ABSTRACT FROM AUTHOR]

In this study, the quality changes of fresh-cut yam slices treated with a mixture of ethanol (25%, w/w) and ascorbic acid (1%, w/w) treatments (EA) were assessed, and the bacterial community composition and their metabolic functions for these samples were investigated. Results showed that EA washing treatment notably reduced the respiratory intensity and microbial growth of fresh-cut yams in packaging during refrigeration, maintained the tuber firmness, and delayed discoloration. Proteobacteria was the main phyla significantly associated with off-flavor of yams, Bacteroidetes was the sensitive genera and was positively correlated to CO 2 content of the packaging bag and sensory evaluation of yams. Interestingly EA could specifically remove the pathogenic bacteria of Pseudomonas (Proteobacteria), greatly destroy the stability of the bacterial community network on the fresh-cut yam slices' surface, and achieve a better antibacterial effect. EA washing treatment reduced the metabolic capacity of bacterial community and was helpful to delay the aging and spoilage of fresh-cut yams, meanwhile, significantly inhibited transferase expression, and could help to maintain the quality of the fresh-cut yams. In conclusion, ethanol and ascorbic acid mixture washing agent altered the successional process of bacterial communities to reduce the pathogenic bacteria of fresh-cut yams during cold storage. • Ethanol-containing washing could destroy the stability of bacterial community network of yams. • Has correlation between quality and microbial composition of yams, especially Proteobacteria. • Ethanol-containing treatment inhibit the expression of transporter genes in microorganisms. [ABSTRACT FROM AUTHOR]

Lipid oxidation is the major form of deterioration in salted-dried fish during storage. We here studied the use of Stevia rebaudiana stem (SRS) waste for impeding lipid oxidation of salted-dried Pacific saury fillets during chilled storage. Compared with Vitamin C (VC), the SRS extract (0.2%) significantly delayed lipid oxidation of the salted-dried fish, as determined through assays of the peroxide value, conjugated diene, thiobarbituric acid reactive substances, and acid value; VC is commonly used in salted-dried products. The color results further confirmed the feasibility of the SRS extract in maintaining the quality of the salted-dried Pacific saury fillets. The antioxidant mechanism studies unveiled that the SRS extract exhibited a higher Fe2+-chelating ability than VC, whereas the extract exhibited lower DPPH and ABTS radical-scavenging abilities than VC. This indicated that the high efficacy of the SRS extract in retarding lipid oxidation may be attributable to its higher Fe2+-chelating ability. The in situ Fe2+-chelating assay conducted using confocal laser scanning microscopy further confirmed this conclusion. Potential functional phenolic compounds in the SRS extract were then profiled using the LC-MS method. The SRS waste extract can thus be applied as a natural antioxidant for delaying lipid oxidation of salted-dried fish. • The SRS extract retarded lipid oxidation of salted-dried fish. • The SRS extract (0.2%) was better than VC in retarding lipid oxidation. • The phenomenon may be attributable to the SRS extract having a better Fe2+ chelating ability than VC. • The SRS waste extract can be a source of natural antioxidants in fish products. [ABSTRACT FROM AUTHOR]

Kinetic models to describe the degradation of anthocyanins (first-order model) and vitamin C (system of ordinary differential equations) in a novel beverage, has been used as a tool to identify the most relevant variables for the degradation kinetics and to support shelf-life estimation. The models were based on an empirical dataset, accounting for the effect of a prior processing treatment (HHP at 400 MPa- 180s; HHP at 600 MPa-180s; thermal treatment at 85 °C for 15s), storage temperature (4 or 20 °C), and the use of two different sweeteners (sucralose or stevia). Using model selection (based on AIC), we conclude that the degradation kinetics depends on a complex combination of process and product parameters. A strong temperature dependence on anthocyanins and vitamin C was observed during pasteurization. Products treated by HHP resulted in higher vitamin C concentrations during storage than those thermally treated. Finally, an interaction with the sweetener resulted in a slight stabilization of bioactive compounds. In conclusion, this study demonstrates the complexity of the degradation process of bioactive compounds in these beverages, advocating that nonlinear kinetic models serve as a tool to identify the most relevant parameters, ultimately supporting product formulation and shelf life estimation. • Computational models can described the degradation of anthocyanins and vitamin C. • Nonlinear models resulted in accurate parameter estimates. • Stevia and high pressures protect vitamin C from degrading during storage. • There is an interaction between pasteurization treatment and sweetener for anthocyanin kinetics. [ABSTRACT FROM AUTHOR]

In this study, the inhibitors of apricot browning were analyzed by investigating the effects of osmotic dehydration (OD) pretreatment combined with chlorogenic acid (CA) on cell disruption, loss of phenolic substrates, and changes in key enzymes during freeze-thawing. Both OD and OD-CA mitigated the deterioration caused by ice crystal damage during freeze-thawing. OD and OD-CA significantly reduces the BI of apricots by 43.27 and 59.55 compared to CK. The PPO and POD activity in OD-CA apricots are only 61.11% and 42.13% of those in OD. OD-CA could also protect SOD and CAT activity, with their activity in the OD-CA being 1.41 and 1.14 times that of OD group. This indicated that OD-CA treatment protected against the activities of ROS-scavenging enzymes. Compared with OD, OD-CA could better protect the bioactive substance of apricot. The contents of ascorbic acid, total phenols, and total flavonoids in OD-CA were 1.32 times, 1.11 times, and 1.05 times higher than those in OD. OD-CA also effectively protected chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, catechins, and rutin. In summary, OD-CA primarily reduced the browning by protecting the integrity of cell structures, minimizing the potential for exposure to air, enzymes, and phenolic substrates, and inhibiting browning enzymes activity. • Both OD-CA and OD effectively inhibited freeze-thaw browning of apricots. • OD changed the freezing characteristics of apricots and reduced ice crystal damage. • OD inhibited apricot browning by reducing contact between polyphenols and enzymes. • CA treatment reduced free radical production in frozen and thawed apricots. [ABSTRACT FROM AUTHOR]

6S-5-methyltetrahydrofolate calcium salt crystal form C (MTHF-CAC) is a stable form of active folate. Compared with folic acid, MTHF-CAC is unaffected by the polymorphism of genes for folate-metabolizing enzymes and can be directly absorbed by the human body. In this study, MTHF-CAC was characterized by XRD, FTIR, DSC, and TGA. The effects of temperature, light, pH, and freeze–thaw cycles on the stability of MTHF-CAC solution were studied. The protective effects of ascorbic acid (AA) and cysteine (Cys) on MTHF-CAC were investigated by HPLC. The retention rate of MTHF-CAC solution was 82.6% after 6 days of storage at 4 °C but only 0.8% after heating at 75 °C for 330 min. Under UHT conditions, AA and Cys exerted protective effects on MTHF-CAC. 120 μg/mL of AA and Cys increased the retention of MTHF-CAC by 89.9% and 85.3%, respectively. The protective effect of AA was better than that of Cys. The research on the characterization and stability of MTHF-CAC provided the basic information for its application in the food industry. [Display omitted] • Solid-state MTHF-CAC had higher thermal stability than folic acid. • Temperature, light and pH affectet the stability of MTHF-CAC. • AA and Cys were effective at stabilising MTHF-CAC against oxidative degradation. • The regeneration of oxidized MTHF-CAC occurred with the addition of AA or Cys. [ABSTRACT FROM AUTHOR]

This study delved into the feasibility of fermenting Rosa roxburghii Tratt and coix seed beverage (RRTCSB) using dual-strain fermentation. The impact of Trametes versicolor and Lactiplantibacillus plantarum LB12 fermentation on RRTCSB's physicochemical properties was investigated. Post-fermentation, the beverage's color clarified and brightened, displaying an appealing hue. Even the concentrated malic acid, which contributes both sourness and astringency, decreased from 21.227 ± 0.151 mg/mL before fermentation to 14.067 ± 0.090 mg/mL after fermentation, indicating a reduction of approximately 30%. Regarding the beverage's characteristics, the retention rate of vitamin C was about 75%, resulting in a final content of 2.9 mg/mL. Additionally, the polysaccharide content consistently increased. Specifically, during T. versicolor fermentation, the polysaccharide content experienced an approximate 72% increase. The final polysaccharide content reached 2.85 mg/mL. Initially declining and then rising, γ-aminobutyric acid (GABA) increased by 17% during the dual-strain fermentation. The final content of GABA reached 5.12 mg/100 mL. Fermentation, particularly with T. versicolor , gradually enhanced the beverage's hypoglycemic activity. Ultimately, this study successfully demonstrated the feasibility of introducing T. versicolor and L. plantarum for fermenting RRTCSB, yielding an improved novel beverage. [Display omitted] • Rosa roxburghii Tratt and coix seed beverage (RRTCSB) was produced with good luster. • RRTCSB hypoglycemic activity increased, especially in T. versicolor fermentation. • Polysaccharide content increased by about 72% during the T. versicolor fermentation. • GABA content increased by about 17% in the two-strains fermentation stage. • The malic acid content reduced by about 30% after fermentation. [ABSTRACT FROM AUTHOR]

The Folin-Ciocalteu (FC) method is the most common method used for total phenolic content (TPC) determination, but in recent years, a more specific method that does not detect non-phenolic reducing compounds has been developed, the Fast Blue BB (FBBB) assay. In this study, the reference spectrophotometric methods have been adapted to a rising, simple, fast and low-cost technique (Digital Image Analysis, (DIA)) based assay while studying if the reaction time of both methods could be reduced and applied for the determination of TPC in food samples. Moreover, the interaction of ascorbic acid (AA) and fructose (F), with both reagents, has been observed. Two linear methods were obtained by DIA with R2 values of 0.997 and 0.995, low detection limits (LOD), a precision and accuracy below 10%, and no statistically significant differences (p > 0.05) with the spectrophotometer. The reaction times were 60 and 30 min for FC and FBBB, respectively. The FC method required lower concentrations of AA and F to observe interactions in contrast to the FBBB, which did not exhibit any interactions with F. DIA has successfully been applied with both methods on a variety of drink samples, with results ranging from 10 to 600 mg GAE/g sample. • The Fast Blue BB assay is better than Folin-Ciocalteu for polyphenol determination. • A combination of assays is useful for a better perspective on antioxidant capacity. • Digital Image Analysis (DIA), an alternative technique to UV–Vis spectrophotometry. • DIA shows major advantages regarding operation time and waste production. • Green and black tea, along with grape juice, have the highest phenolic content. [ABSTRACT FROM AUTHOR]

Colored rice grains contain rich nutrients. To investigate the differences in nutrient composition among different colored rice varieties, LC-MS non-targeted lipidomics and targeted amino acid profiling were used to study the lipid and amino acid composition in four colored rice grains. The study analyzed the relationship between amino acids, mineral elements, crude protein (CP), crude fat (CF), carotenoids (CAROT), vitamin C (ASA), ATP, total sugar (TS), soluble protein (SP), and metabolites. A total of 505 lipid metabolites were identified. The results depicted that YZ6H had the highest levels of Arg, Asn, Met, Orn, and Try. HN had the highest levels of GABA, His, Lys, Thr, Tyr, Val, and Tau, which were significantly higher than those in YZ6H, YJN818, and YCN1H. PC (16:0/16:1,16:1/18:2,18:1/14:1,18:1/14:0,18:1/18:1,18:0/18:1), TG (16:0/18:3/22:2,22:4/18:2/18:2,16:0/20:2/20:4), and PE(20:4e/15:0) were significantly negatively correlated with GABA, Leu, Lys, Thr, Tyr, Val, Gln, His, and Ile. TG(18:2/17:1/18:2,15:0/18:2/18:2,15:0/18:2/18:3,15:0/16:0/18:2,15:0/18:1/18:2,18:1/17:1/18:2,18:1/17:1/18:1,18:1/10:1/18:1) was significantly positively correlated with Pro and Tau. YZ6H had the highest levels of ASA, SP, TS, CAROT, and ATP content. PG(28:0/18:1), MLCL(14:2/16:0/16:0), Cer(t18:0/26:0+O,d18:2/16:0,t18:0/26:0), and LPC(16:0) TG(20:4e/18:3/20:1) were significantly negatively correlated with SP, CAROT. Hex1Cer(t18:1/24:0+O), MLCL(14:2/16:0/16:0), Cer(t18:0/26:0+O,d18:2/16:0,t18:0/26:0), LPC(16:0), TG(16:0/20:2/20:4,20:4e/18:3/20:1), and DG(18:1/14:0), which are key lipid metabolites involved in the synthesis of nutritional components in colored rice grains. • Purple rice has higher nutritional value in the grains of four colored rice varieties. • Purple rice grains had the highest Arg, Asn, Glu, Met, Orn, and Try content. • In total, 505 lipid metabolites were identified in colored rice grains. • Lipid metabolites are involved in the synthesis of nutritional components in colored rice grains. [ABSTRACT FROM AUTHOR]

Although edible beetle grubs (Oryctes spp) are highly nutritious, post-harvest perishability limits their utilization in food processing. This study investigated the effects of blanching singly or in combination with either ascorbic acid or sodium metabisulphite or a blend of the two chemicals, on colour, microbial quality, protein quality, total phenol content and amino acid composition of the grubs after harvest. All the pretreatments effectively preserved the colour of the grubs, reduced protein oxidation and inhibited most harmful microbes to food safety limits. The treatments had insignificant effect on amino acid profiles of the larvae. Combining blanching with ascorbic acid eliminated Staphylococcus aureus from the larvae and outperformed the other treatments in enhancing the content of total phenols. The findings provide prospects for preservation of the edible beetle grubs using the affordable, readily available, and easy-to-apply heat and chemical pretreatments prior to processing into other palatable food products. • Blanching, ascorbic acid and sodium metabisulphite stabilized color of edible grubs. • The treatments reduced protein oxidation and inhibited most harmful microbes. • Profiles of amino acids in the grubs was not altered by the treatments. • Combining blanching with ascorbic acid enhanced content of total phenols. [ABSTRACT FROM AUTHOR]

The impact of feijoa convective drying on the physicochemical characteristics, polyphenol content, antioxidant capacity, and anti-inflammatory activity, as well as the drying parameters (energy consumption and drying rate), were tested. Feijoa fruit slices were dried at 50, 60, and 70 °C, at air velocities of 0.5 and 1 m/s, and at thicknesses of 0.003 m and 0.005 m. The aqueous extracts were used for the determination of bioactivity. Anti-inflammatory activity was determined from the ability of the extracts to counteract and enhance the expression of pro- and anti-inflammatory genes in human THP-1 cells. The best operational drying parameters were found by means of response surface methodology and desirability function. High temperatures, high air velocities and thinner slices obtained the best results for colour, water activity, antioxidant capacity, anti-inflammatory activity and drying rate. Low temperatures, high air velocities, and thinner slices were suitable for the retention of polyphenols, vitamin C, and antioxidant capacity. The optimal conditions were 50.83 °C, 1 m/s air velocity, and 0.003 m thickness. The results indicate that convective drying is a suitable and cost-effective technique to generate functional ingredients while conserving biocompounds and biological activities. • RSM is used to study drying impact on quality and bioactivity properties. • Dried feijoa extracts retain biocomponents, useful in food and pharma. • Convective drying allowed a polyphenols retention of 90%. • Dried feijoa showed antioxidant capacity and anti-inflammatory activity. • Low temperatures improved bioactivity retention. [ABSTRACT FROM AUTHOR]

Mustard sprouts were added to a red bell pepper-based hummus to enhance the content of glucosinolates and sulforaphane. Hummus samples with 2% of mustard sprouts (M) and without them (CTRL) were treated by ultrasounds −50 °C/35 kHz/12 min- (US) or microwaves −9 kW/35 s- (MW) to preserve quality and safety during 28 days at 4 °C. No processing treatment was used as control (C). No differences were found between CTRL and M regarding their proximate composition and physicochemical quality during shelf-life. US and MW treatments were able to reduce the spoilage microbial load by 1–4 log CFU g−1. The mean vitamin C content of the pepper-based hummus was higher than 400 mg AA kg−1, while the total glucosinolate and sulforaphane content was 10.5 mg kg−1 and 10–15 mg kg−1, respectively. US increased the sulforaphane content (∼10–24%) preserving vitamin C similarly to control samples. However, MW decreased vitamin C and sulforaphane content by 50–90%, while glucosinolate content was like that of untreated samples. Therefore, US processing seems an interesting tool to inhibit the microbial growth and maintain quality throughout shelf-life. However, further studies should be implemented to elucidate optimum processing conditions according to food matrices. [Display omitted] • Mustard sprouts were added to enrich a red bell pepper-based hummus. • US -50 °C/35 kHz/12 min-preserve nutritional quality and safety of hummus. • MW -9 kW/35 s-reduced the microbial load by 4 log CFU g−1. • MW decreased the vitamin C (73%) and sulforaphane (71.5%) content. • US treatment slightly increased (10–24%) the sulforaphane content. [ABSTRACT FROM AUTHOR]

Herein, the purification of the water-soluble yellow Monascus pigment from fermentation broth using the LX3020 resin is reported. The resin adsorbed the pigment via chemisorption involving hydrophobic and electrostatic interactions. The optimal operating conditions for the dynamic separation of pigment are 25 °C, a feed solution pH of 4.0, 70% (v/v) ethanol as eluent, and an adsorption and elution flow rate of 1 B V/h. The purity and recovery rate of this pigment were 100% and 22.4%, respectively. Antioxidant activity assays showed that the antioxidant capacity of the pigment (2.5 mg/mL) reached 64.2% of that of vitamin C units. Its free radical scavenging capacity is good, and it can protect against H 2 O 2 -induced cell oxidative injury with no cytotoxicity. Therefore, utilization of this pigment (120 mg/100 g) to manufacture functional rice noodles with improved texture qualities and sensory indexes. The degree of rice noodle contamination decreased by ∼90% after cultivation for 48 h. These results reveal that yellow Monascus pigment could play an important role in the preparations of functional foods. • Water-soluble yellow Monascus pigment (WSYMP) was separated through resin LX3020. • WSYMP can protect H 2 O 2 -induced cell oxidative injury with no cytotoxicity. • Functional rice noodles was manufactured via addition of WSYMP powder. [ABSTRACT FROM AUTHOR]

We treated the non-sterilized (NS) sea buckthorn (SBT) juice by high-pressure processing (HPP, 500 MPa for 5 min) or TP (85 °C for 30 s). Total plate count (TPC), yeast, and mold count were below the detection level (≤10 CFU/mL) in HPP juice during 0–9 d. For TP and NS groups, mold count was not detected in 0–3 d of NS juice and 0–6 d of TP juice; yeast count was undetected only in 0 d of TP juice. The physicochemical properties and levels of total soluble solids (TSS), total acids, and total sugar did not change after two treatments. The contents of vitamin C (Vc, 272.38 ± 8.13 mg/100 mL), total carotenoids (0.36 ± 0.00 mg/100 ml), and total phenols (374.48 ± 2.58 mg GAE/100 ml) were higher in HPP juice. Totally 51 flavor substances were detected in HPP juice. Only 21 volatiles were found in TP juice. For sensory evaluation, the HPP treatment significantly (p < 0.05) improved aroma and, flavor & structure scores. In summary, HPP could effectively control microbial growth and preferably retain volatiles. HPP treatment is desirable for juice production. • HPP could significantly (p < 0.05) reduce TPC, yeast and mold count in SBT juice. • HPP juice contained higher (p < 0.05) Vc, carotenoids and phenols than TP juice. • HPP juice had more volatiles (n = 51) and a higher (p < 0.05) score of sensory. • HPP could be a desirable sterilization method for SBT juice production. [ABSTRACT FROM AUTHOR]

The abundant sugar and water content make grapes highly susceptible to rot by pathogenic bacteria, which accounts for millions of dollars in revenue loss each year. Herein, to alleviate this problem, rot-proof bronopol embedded-polyurethane hybrid films (PBV) containing 3 g/100 g of Vitamin C (Vc) were developed by electrospinning. PBV films had the lowest water vapor transmission rate when compared to the other groups, with a value of 2.57 mg·cm−2·h−1 (23 °C, 75%), and achieved over 99.99% inhibition of E. coli , S aureus , and B. subtilis. For the PBV films packaged grapes, the content of organic acids increased by more than 10% and the weight loss rate was lowered by over 50%. More importantly, the production rate of CO 2 is 1.64 ppm·g−1·h−1 that can substantially delay grape ripening and spoilage resulting from transpiration. This study offers a facile manufacturing route to develop multifunctional composite films for grape preservation. • PBV film was prepared by electrospinning of TPU and intrinsically antimicrobial PBND.with intrinsic antimicrobial properties was prepared • Mechanical properties of PBV films are qualified for grape packaging. • Antioxidant capacity of PBV films can effectively preserve the nutrients of grapes. • This novel packaging films can reduce the respiration rate of grapes. [ABSTRACT FROM AUTHOR]

Ascorbic acid is very important to human health because of its excellent antioxidant effect. Developing sensitive and on-site detection methods is therefore in high demand. In this work, a portable paper-based colorimetric sensor with a smartphone platform with an ultrahigh sensitivity has been designed for on-site and quantitative analysis of ascorbic acid based on AuNPs nanozyme activity. The developed excellent peroxidase-like nanozymes, could effectively catalyze the oxidation of chromogenic substrates by H 2 O 2. Herein, the AuNPs nanozyme activity are embedded on paper pieces to construct paper-based microfluidic chips for visual detection. Meanwhile, a smartphone platform is integrated for the signal readout. Using ascorbic acid as an analyte model, the proposed paper-based analysis platform shows a reliable and sensitive detection of ascorbic acid with a low detection limit of 0.406 μmol/L. The platform also works well in various real samples. This analysis method is facile in design, showing a great application potential for on-site and mass screening of ingredients in the environment and in foods. [Display omitted] • The mimics enzymes that has the high catalytic activity of natural enzymes. • A paper-based microfluidic chip was combined with a smartphone for visual detection. • The color changing of solution and paper chips can be simply visualized by the naked eye. • RGB intensities were measured to quantify ascorbic acid concentration. • The on-site device for AA determining based on smartphone, paper chips and AuNPs was developed. [ABSTRACT FROM AUTHOR]

Gamma irradiation is a non-thermal treatment to effectively eliminate pathogenic microorganisms in citrus production. Here, Cara Cara fruit samples were treated with gamma irradiation (0.3, 0.6, and 0.9 kGy), then their physicochemical quality and antioxidant ability were evaluated for a period of 70 days (d). The irradiated fruit exhibited increases in respiration rate with irradiation dose in the storage period of 0–56 d. During early shelf life (0–42 d), the decay rate of irradiated fruit (0–22%) was higher than that of the control (0–6%) in a dose-dependent manner; while in later shelf life, 0.3 and 0.6 kGy irradiation resulted in lower decay rates. The irradiation showed no significant effect on titratable acidity and total organic acids during storage. Irradiation at 0.6 kGy reduced free sugar content and TSS value, while increased the total phenolic content, DPPH and ABTS values of the fruit at most sampling time points. Considering the reduction of decay rate, respiratory intensity, and weight loss of the fruit under 0.6 kGy irradiation during 56–70 d of storage, 0.6 kGy may be an appropriate radiation dose to maintain the shelf-life quality of Cara Cara fruit, particularly for prolonged postharvest storage. • The effect of gamma irradiation on Cara Cara fruit were evaluated for their prolonged storage. • Lower irradiation dose decreased the decay rate of Cara Cara fruit in the late storage period. • 0.9 kGy resulted in higher respiration, greater weight loss and lower ascorbic acid content. • 0.6 kGy is appropriate irradiation dose particularly for prolonged postharvest storage. [ABSTRACT FROM AUTHOR]

Cupuassu (Theobroma grandiflorum) is an Amazonian fruit with high nutritional value and considerable antioxidant activity mainly due to phenolics and ascorbic acid. To preserve those compounds and their activity, the pulp of cupuassu was spray dried using inulin/maltodextrin mixtures as wall material. The process was optimized using response surface methodology (RSM) based on a central composite design, with inlet temperature (X 1), inulin concentration in the wall material (X 2) and wall material concentration (X 3) as independent variables. Yield, moisture, water activity (a w), hygroscopicity, water solubility index (WSI), and ascorbic acid (AA) and phenolic (PC) encapsulation efficiency were studied. The fitted results (mostly second-order equations) enabled us to determine the optimal conditions of inlet temperature (185 °C), inulin concentration (44%), and wall material concentration (35%) with low predictive error and high desirability (close to 1.0). The microencapsulates with a sphere of diameter 2.16 ± 1.32 μm had a smooth surface and a low degree of agglomeration. Under simulated intestinal fluid conditions, 76.7% of ascorbic acid was released. These results suggest the great potential of the obtained cupuassu microencapsulates as a strategy for Amazonian fruit valorization. • Maltodextrin/inulin mixtures were used for encapsulation of cupuassu pulp. • Up to 95% ascorbic acid retention was obtained at optimal conditions. • Optimal encapsulates showed smooth surfaces and spherical shapes. • In vitro studies of spray dried encapsulates showed high bioavalaibility of ascorbic acid. [ABSTRACT FROM AUTHOR]

Microbial contamination is the most significant risk associated with consuming minimally processed fresh food products. The processing time of ultrasound (US)-assisted washing generally exceeds 5 min. To reduce the processing time, yet maintain or improve the efficacy of US-free chlorine (FC, 10 ppm) or -peracetic acid (PAA, 80 ppm) (US-FC/PAA), we simultaneously applied ultraviolet C (UV–C) irradiation. Compared with US-FC/PAA (5 min), US-FC/PAA-UV (3 min; 1.71 kJ/m2) treatment of cherry tomato further reduced food-borne pathogens (E. coli O157:H7, non-O157 E. coli , and Salmonella Typhimurium) by 0.45–0.73 log CFU/g and naturally present microbes (aerobic mesophiles, psychrophiles, molds, and yeasts) by 0.28–0.50 log CFU/g. For fresh-cut lettuce, the efficacy achieved using US-FC/PAA-UV did not exceed that using US-FC/PAA, indicating that US-FC/PAA-UV is more effective in reducing contamination on produce with a smoother surface, e.g., cherry tomato. Sensory qualities (color, odor, crispness, and firmness), antioxidant activity, and phenolic, ascorbic acid, lycopene, and chlorophyll content were not affected by any of the treatments. These results suggest that the simultaneous application of US-FC/PAA and UV-C is an effective alternative to US-FC/PAA washing that reduces processing time and thus improves productivity. • UV-C irradiation reduce the processing time of US-assisted washing for cherry tomato and fresh-cut lettuce. • Combination of US-assisted washing with UV-C did not result in quality degradation in cherry tomato and fresh-cut lettuce. • Produce with a smoother surface was more sensitive to US-assisted washing in combination with UV-C [ABSTRACT FROM AUTHOR]

This study investigated the antifungal effect of curcumin-mediated photodynamic inactivation (PDI) with ascorbic acid (Vc) as a synergist on Penicillium italicum and its biofilms, and evaluated the efficacy in inactivating P. italicum on fresh-cut orange. Results showed that the number of P. italicum spores decreased by 4.61 Log CFU/mL when the concentration of curcumin, Vc and illumination time was 75 μmol/L, 250 mg/L and 20 min, respectively. After PDI treatment, the cell structure of P. italicum was destroyed and leakage of cell contents was observed. Mature P. italicum biofilms were formed after 72 h of incubation, and PDI could reduce the spores in biofilms by 3.23 Log CFU/mL. In addition, under the optimal photodynamic conditions, the number of P. italicum spores in fresh-cut orange decreased by 2.48 Log CFU/g, and the sensory quality was well maintained. In conclusion, curcumin-mediated photodynamic technology could better maintain the freshness of fresh-cut orange. Therefore, this study deepened the understanding of the antimicrobial efficacy of curcumin-mediated PDI on food borne pathogens and its impact on food quality. • Vc was a positive synergist of PDI on P. italicum with curcumin as a photosensitizer. • Curcumin combined with Vc showed better PDI effect on P. italicum and its biofilms. • Curcumin-mediated PDI could better maintain the freshness of fresh-cut orange. [ABSTRACT FROM AUTHOR]

After harvest, strawberry fruits are susceptible to mechanical damage and fungal decay, which is extremely detrimental to storage and preservation. Here we performed riboflavin treatment at 20, 40, and 80 μM to delay senescence and reduce microbial growth in strawberry fruits during cold storage for 12 d. The results exhibited that riboflavin treatment inhibited the decay, color deterioration and microbial growth as well as maintained total soluble solid (TSS), titratable acid (TA), ascorbic acid (AsA), firmness and weight. Riboflavin treatment maintained the contents of antioxidant agents during storage period. We also retrieved that riboflavin treatment reduced the activities of polyphenol oxidase (PPO) and peroxidase (POD), whereas improved total phenol content (TPC). The improvement of the antioxidant system caused by enhanced catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) activities reduced H 2 O 2 content, inhibiting membrane peroxidation in strawberries. In conclusion, riboflavin treatment can effectively extend the shelf-life of strawberries, maintain their morphology and nutritional quality, and delay postharvest senescence. • The riboflavin treatment maintained the strawberry quality. • The riboflavin treatment inhibited PPO and POD activities. • The riboflavin treatment alleviated membrane peroxidation. • The riboflavin treatment enhanced the antioxidant system. [ABSTRACT FROM AUTHOR]

This study evaluated the conversion of bioactive substances and phytochemicals in the 96 h of fermented Citrus juice by L. brevis , L. plantarum , L. paracasei , and L. fermentium , results showed fermentation maintained a higher vitamin C, antioxidant activity, enhanced the contents of total phenolic, total flavonoid and amino acids in Citrus juice. The steady acidity and sweetness, as well as the greatest increase of total flavonoids were found in L. fermentium 252 fermented Citrus juices from 54.30 ± 11.41 mg/L to 127.82 ± 6.41 mg/L. Furthermore, a high level of phenyllactic acid was detected with 17.69 ± 1.26 mg/L, 53 kinds of flavonoids were identified in fermented samples with L. fermentium 252, the flavanones and flavones increased significantly (P < 0.05), such as naringenin-7-glucoside, hesperetin and nobiletin. Another interesting founding, L. fermentium 252 likely inclined to remove one glycosyl instead of the disaccharide residue. Hence, L. fermentium 252 may be the most promising Lactobacillus for fermentation of Citrus juice among the four strains. • Lactobacillus fermentation maintained a higher level of bioactive substances. • L. fermentium 252 was the most promising strain for fermentation of Citrus juice. • Phenyllactic acid was detected in fermented orange juice by L. fermentium 252. • Lactobacillus inclined to hydrolyze one glycosyl instead of disaccharide. • Optimization of fermentation time is also a key to improve nutrition of juice. [ABSTRACT FROM AUTHOR]

Losses of vitamins C and folates due to chemical degradation and leaching were modelled in green peas and Brussels sprouts. Vegetables were treated at four temperatures from 25 to 85 °C. They were directly placed in water (diffusion and thermal degradation) or hermetically sealed bags (only thermal degradation). Chemical degradation was modelled according to a pseudo-first-order and leaching according to Ficks' second law. While in contact with water, losses of vitamins appeared to be ten times higher for vitamin C and two times for folates. In both vegetables, vitamin C diffused faster than folates, and the chemical degradation was faster in peas than in Brussels sprouts. For both vitamins, increasing of the temperature augmented the degradation speed and, to a lesser extent, the leaching. Chemical degradation of folates plateaued at approximately 53% and 63% of initial contents for pea and Brussels sprouts, respectively. The relative importance of degradation and leaching changed with vegetable size and temperature. In peas, leaching was the faster mechanism and notably predominant at low temperatures, probably due to the smaller size of the vegetable. An accurate understanding of vitamin loss requires simultaneous consideration of the two mechanisms studied here, degradation and leaching, which have different parameters. • Losses by chemical degradation and leaching were successfully modelled. • First order reaction constants and effective diffusion constants could be calculated. • Vitamins C and B9 were better retained in Brussels sprouts than pea in all conditions. • Quantitative models highlighted the role of leaching for water-soluble vitamin loss. [ABSTRACT FROM AUTHOR]

The use of alternative, green antioxidant (AOX) systems is demanded by consumers. Natural AOX systems pose significant challenges. For example, in frying applications, these AOX can negatively alter potato chip color, one of the most important traits in consumer selection. We evaluated the role of natural AOX systems containing ascorbic acid, tocopherols, and other antioxidants in amino acid-related undesirable color formation in fried potato chips. Results indicated that both oil phase AOX and potato factors are critical to generation of off-color formation in fried potato chips through Maillard type reactions. Ascorbic acid solubilization in oil and migration to the chip surface play key roles in observed off-color formation. However, multiple complex reactions may be responsible for color development, which may involve food matrix components. Contributions of AOX other than ascorbic acid appear minimal. Nevertheless, some browning can occur regardless of the presence of ascorbic acid. Color formation through glutamine occurred in the absence of ascorbic acid, but its presence greatly exacerbates color generation, while color generation via asparagine is barely modulated by ascorbic acid. AOX and free amino acid concentrations, temperature, and moisture are critical factors for controlling undesirable color formation during frying with natural oil AOX systems. [Display omitted] • Natural antioxidants are increasingly replacing synthetic ingredients to stabilize frying oils. • Natural antioxidants can result in undesirable browning during frying. • Ascorbic acid from antioxidant mixes migrates to wet chip surfaces during frying. • Ascorbic acid concentration promotes Maillard reactions with free amino acids. • Depletion of ascorbic acid over time lessens browning on chips. [ABSTRACT FROM AUTHOR]

Orange peel is a great source of bioactive compounds like phenolic compounds and ascorbic acid (AA), which have high antioxidant capacity. New methodologies have called attention for their extraction employing greener solvents, as natural deep eutectic solvents (NADES). There is a lack of information about the protective role and stability of bioactive compounds in NADES. This study aims to find the most suitable NADES for the extraction of bioactive compounds from orange peel. The first step was screening eight NADES, determining its antioxidant capacity (AC), AA, total phenolic content (TPC) and total flavonoids (TFC). The extract stability was monitored during storage for twelve days, determining phenolic compounds, AA, and AC. The results showed that choline chloride:malic acid (ChChl:MA) (TPC: 1053 mgGAE/100 g. TFC: 94.7 mg/100 g. AA: 430 mg/100 g), and choline chloride:glycerol (TPC: 903 mgGAE/100 g. TFC: 169 mg/100 g. AA:416 mg/100 g) were the most suitable NADES for the extraction of bioactive compounds. AA and phenolic compounds are more stable in ChChl:MA. The capacity of NADES to improve the stability and enhance the AC of the extracts makes these formulations suitable for their application in the food formulations avoiding the solvent elimination process. • NADES were used to extract bioactive compound from orange peel. • ChChl:Gly and ChChl: MA were effective to extract TPC and AA. • NADES can enhance the stability of bioactive compounds. • These green extracts can be potentially included in food formulations. [ABSTRACT FROM AUTHOR]

High-voltage electrostatic field (HVEF) is an emerging environment-friendly technology and has great application prospects as a new preservation method for storing fruits and vegetables. Effects of HVEF treatment time on the quality characteristics of cherry tomatoes during storage were determined. The cherry tomatoes were treated continuously for different lengths of time (0, 30, 60, 90, and 120 min) with an electric field strength of 150 kV/m. Multiple physicochemical and microbial indices of treated samples during storage were detected. Finally, the kinetic models of quality indices with storage time were established. The results showed that compared with the control group, the weight loss and the color change of cherry tomatoes treated by HVEF decreased by 8.48%–23.00%, and 25.08%–58.57%, respectively. HVEF treatment resulted in higher hardness and Vitamin C content, stronger antioxidant capacity, lower microbial loads and microstructure. The zero-order reaction model had a good fit to the changes in most physicochemical indices of cherry tomatoes treated with HVEF. The modified Gompertz equation better described the growth curve of microorganisms in treated cherry tomatoes. These findings may provide a basis in establishing a shelf-life prediction model for cherry tomatoes. • Effects of HVEF on the storage characteristic of cherry tomatoes were determined. • The optimal HVEF pretreatment time was determined and 60 min was selected. • The kinetic models based on the physicochemical indicators were established. • The modified Gompertz was used to describe the growth of microorganisms. [ABSTRACT FROM AUTHOR]

Bacillus cereus is one of the foodborne pathogens that is incriminated in several outbreaks worldwide. The objectives of the current study were first to determine the prevalence of B. cereus -contaminated milk and dairy products retailed in Egypt. Secondly, the antimicrobial resistance profiling and virulence-associated genes of the recovered B. cereus isolates were assessed. Finally, natural and eco-friendly natural additives such as d -tryptophan and l -ascorbic acid were used for controlling the viability of Bacillus cereus spores. A total of 200 samples including market raw milk, Ultra-Heat Treated (UHT) milk, Kariesh cheese, soft white cheese (Damietta), and rice pudding, 50 of each were examined. The results of our study indicated that 31% of the examined dairy samples were contaminated with B. cereus. Surprisingly, 90% of the isolates showed multidrug-resistance against ampicillin, amoxicillin, oxacillin, and streptomycin. The molecular characterization revealed that 15 isolates harbored both hemolytic and non-hemolytic enterotoxin genes. Co-treatment of B. cereus spores-contaminated rice pudding with d -tryptophan at a concentration of 40 mM and l -ascorbic acid at a concentration of 3% revealed a significant reduction (P < 0.05) in the spore growth. Therefore, d -tryptophan and l -ascorbic acid are considered promising eco-friendly food preservatives with anti- B. cereus effects in the dairy industry. • Bacillus cereus could be isolated from Egyptian dairy products. • B. cereus isolates had multidrug resistance profiling. • B. cereus isolates had the ability to produce enterotoxins. • Ascorbic acid, and d -tryptophan had anti- Bacillus cereus effect. • The tested additives might act as promising tools against B. cereus growth. [ABSTRACT FROM AUTHOR]

This study aimed to conduct a systematic evaluation of the morphological characteristics, phytochemical components, antioxidant activity, and secondary metabolites of rosehips (Rosa L.) distributed in Xinjiang, China. They have significant differences in morphology and phytochemical composition and darker rosehips had higher phytochemical concentrations than light-colored rosehips. A total of 512 secondary metabolites were identified in five rosehip species using extensively targeted metabolomics, with flavonoid (179) and phenolic acid (146) as the main metabolites. Comparative analysis of metabolites among species showed that YL (R. iliensis) is a potential source of food and drug development. Differentially accumulated metabolites (DAMs) in R. beggeriana (WC) and its variant YL were significantly enriched in the anthocyanin pathway. In addition, the metabolites in R. laxa var. tomurensis (TME) and R. laxa (SH1) were similar but they were significantly different from R. laxa in another floristic region (SH2). These results can expand our understanding of the bioactive components of Rosa species and provide references for improving their utilization, introduction, and breeding. • Morphology and phytochemical composition of ten Xinjiang rose hips were evaluated. • Darker hips showed higher phytochemical concentrations and antioxidant activity. • A total of 512 secondary metabolites were identified in five rose hips. • R. iliensis is a potential source of food and drug development. [ABSTRACT FROM AUTHOR]

The increasing demand for healthy food has led to a broad interest in developing new food products containing probiotics in recent years. In this study, the potential of probiotics and prebiotics was assessed to develop novel gummies. The results showed probiotic properties in twenty-five Lactobacillus plantarum (L. plantarum) strains derived from fermented foods, confirming them to be safe for consumers, which can tolerate the simulated gastrointestinal fluids (SGIF) to a certain extent. Additionally, the DPPH free radical ranging between 13.67 ± 0.35 to 15.98 ± 0.28 mg AAE/L was expressed as ascorbic acid equivalent (AAE). Afterward, the results showed that six mushroom polysaccharides had a proliferative effect on most potential probiotics. Besides, they could further protect the survival of L. plantarum YC-5 in the SGIF. With the protection of prebiotics, the number of viable cells in SGIF exceeded 7 log CFU/mL. The genomic analysis demonstrated that 106 genes were involved in saccharide metabolism in L. plantarum YC-5. Finally, probiotics and prebiotics were used as raw materials to prepare the gummies. The results indicated that the gummies protected the probiotic L. plantarum YC-5 with little loss of activity in the SGIF. Therefore, preparing probiotics and prebiotics as gummies could be a promising probiotic food application. • Four strains of Lactobacillus plantarum screened for probiotic potential. • Mushroom polysaccharides proliferated and protected against L. plantarum YC-5. • Preparation probiotics and prebiotics as gummies. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the effect of hawthorn berry saturation with a sucrose solution and preservation with various methods (freezing, air-drying, and freeze-drying) on the extractability of color compounds and antioxidative substances during liqueur production. The finished products were evaluated for color; turbidity; contents of total polyphenols, total flavonoids, phenylpropanoids, phenols, flavonols, and anthocyanins; antioxidative activity against ABTS and DPPH radicals and as ferric reducing antioxidant power (FRAP); polyphenolic profile and vitamin C content. Hawthorn fruit saturation with a sucrose solution had a significant effect on the color parameters (lower: L*, a *, b * values; and higher: C and h◦ values) and contributed to higher contents of the analyzed bioactive compounds except for caffeic acid and quercetin, whose contents were significantly higher in the liqueurs produced from non-saturated fruits. The freeze-drying proved best in fruit preservation and contributed to the most satisfactory extraction of bioactive compounds to the finished product. • Liqueurs from fresh or differently treated hawthorn fruits were produced and analyzed. • Saturation with a sucrose increased contents of the most bioactive compounds. • Liqueurs produced from freeze-dried berries had higher contents of antioxidants. • Freeze-drying is recommended as the most beneficial method of fruit preservation. [ABSTRACT FROM AUTHOR]

Lotus root is the most consumed aquatic vegetable in China. Both the actual boiling of lotus root and the simulated boiling of its extract were performed at different conditions to explore the development of non-enzymatic browning and the loss of reducing sugars, free amino acids, total free phenols and ascorbic acid. The kinetic parameters of zero-order and first-order models indicated that both browning degree and nutrient loss had a positive correlation with boiling time, temperature and pH value. Moreover, nutrient contents and boiling conditions were adopted as independent variables to establish the multiple linear regression model of browning degree (P < 0.001), which confirmed that reducing sugars and total phenols principally contributed to the browning (P < 0.01), through caramelization and phenol oxidation. With the addition of baking soda (pH 8), 100 °C boiling decreased the DPPH radical scavenging capacity and ferric reducing antioxidant power of lotus root extract by 62.96% and 58.51%, respectively. Furthermore, 120 °C boiling probably induced the formation of browning products, which possessed cytotoxicity against HepG2 and L02 cells. A short boiling time, as well as an acidic condition induced by added vinegar, is recommended for cooking and processing of lotus root in consideration of nutrition and health. • Lotus root and its extract were similar in browning during boiling. • Time, temperature and pH value positively contributed to browning and nutrient loss. • Caramelization and phenol oxidation were the main browning mechanisms. • Lotus root boiled in acidic conditions in favor of edible nutrition and safety. [ABSTRACT FROM AUTHOR]

Ascorbic acid (AsA) is a non-enzymatic antioxidant abundant in kiwifruit. However, physical injuries and long-term storage can decrease the AsA content and shorten shelf-life of fresh-cut kiwifruit. This study confirmed that treatment with 1 mg/L ozone for 10min was an effective fresh-keeping strategy, as indicated in alleviating AsA loss, promoting antioxidant capacity and inhibiting bacterial growth, thereby prolonging the shelf-life of fresh-cut kiwifruit. The results revealed that ozonized kiwifruits exhibited higher AsA content by increasing glutathione (GSH) content and promoting activities of key enzymes included in the AsA-GSH cycle. Particularly, the related enzymes regulating AsA content were changed after day 6. Meanwhile, ozone increased the total flavonoid content (TFC) and the total phenolic content (TPC) since AsA content was significantly correlated to TPC and TFC, as revealed by correlation analysis. In conclusion, the application of ozone can be used to maintain the commercial and consumptive value of fresh-cut fruits over an extended time. • Ozone treatment (1 mg/L) for 10 min increased the shelf-life of fresh-cut kiwifruit by up to 12 days. • Ozone treatment regulated the phenolic and flavonoid contents of fresh-cut kiwifruit. • Phenolic antioxidants protect ascorbic acid from decomposition under ozone treatment. • Enzymes regulating ascorbic acid metabolism changed after day 6. • Ozone treatment promoted the antioxidant capacity of fresh-cut kiwifruit. [ABSTRACT FROM AUTHOR]

Browning occurs during fruit and vegetable processing mainly as a result of oxidation by polyphenol oxidases. We compared the biochemical properties of membrane-bound polyphenol oxidase (mPPO) and soluble polyphenol oxidase (sPPO) isolated and purified from Prunus mume. The sPPO showed a greater affinity for the substrate catechol. The highest activity of sPPO was catechol, while those of the mPPO were catechol and 4-methylcatechol. The optimum pH of sPPO was 5.0, while that of the mPPO were 4.5 and 5.5; the optimum temperatures of sPPO and mPPO were 40 °C and 60 °C, respectively; and the sPPO was more resistant to acidic environments, while the mPPO maintained better stability within temperature changes. The metal ions Mg2+ and Na+ were able to activate both sPPO and mPPO of P. mume , while Al3+ and K+ significantly inhibited their activities, and both Cu2+ and Ca2+ inhibited the activity of sPPO but activated that of mPPO. Different inhibitors were found to have different effects on sPPO and mPPO, however, sodium sulfite, sodium bisulfite, l -cysteine, glutathione and ascorbic acid had obvious inhibitory effects on both forms of polyphenol oxidase. Provide theoretical support for the research on the characteristics and browning mechanism of polyphenol oxidase in fruits and vegetables. [Display omitted] • Study on the first extraction of two forms of polyphenol oxidase from Prunus mume. • SPPO is more resistant to acid environment, mPPO is more stable in temperature. • Different metal ions have different effects on on sPPO and mPPO. • Different inhibitors have different inhibitory effects on sPPO and mPPO. [ABSTRACT FROM AUTHOR]

Papaya fruit easily decays and prematurely senescence after harvest. Studies have shown that adding ascorbic acid to chitosan can improve postharvest quality and extend the shelf life of coated fruits. Therefore, the effect of 1.5% (w/v) ascorbic acid (AsA), 1.0% (w/v) chitosan (CTS), and 1.5% (w/v) ascorbic acid + 1.0% (w/v) chitosan (AsA + CTS) treatment on the storage quality of papaya fruits was studied. The results showed that AsA + CTS treatment reduced the weight loss, malondialdehyde, and hydrogen peroxide content of papaya fruit. AsA + CTS treatment improved the antioxidant capacity of papaya fruits by increasing the activities of antioxidant enzymes (superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase), soluble sugar and total phenol content, as well as by maintaining color and delaying senescence of fruits. AsA + CTS treatment also inhibited fruit softening by reducing cell-wall- degrading enzymes activities and by encoding gene transcript levels for cellulase, polygalacturonase, pectin methylesterase, and β-galactosidase. In summary, AsA + CTS treatment was an effective technique for maintaining the postharvest storage quality of papaya fruits. • Ascorbic acid (AsA) and chitosan (CTS) combined treated fruits have the best fruit quality. • The weight loss, malondialdehyde, and hydrogen peroxide content were reduced by AsA + CTS treatment of papaya fruits. • Antioxidant enzyme activities, soluble sugar and total phenol content were increased by AsA + CTS treatment of papaya fruits. • The AsA + CTS treatment maintaining color and delaying senescence of fruits. • The AsA + CTS treatment also inhibited fruit softening during the storage times. [ABSTRACT FROM AUTHOR]

The aim of this research was to optimize fluidized bed agglomeration process of a pineapple powder mixture using a binder solution of ginger extract and vitamin C. The process was evaluated using a central composite design and analyzed using the response surface methodology. The independent variables were considered: fluidization air inlet temperature (50–70 °C), process time (30–50 min), and atomization pressure of binder solution (1–2 bar). The experimental optimization of multiple responses (desirability 74%) defined the independent variables as fluidization air inlet temperature 70 °C, process time 43.7 min, and atomization pressure of binder solution 1.3 bar. The dependent variables were: moisture (4.7 ± 0.1%), solubility (80.2 ± 2.2%), hygroscopicity (20.3 ± 1.8%), wettability (17.8 ± 0.6 s), Carr Index (10.7 ± 1.9%), Hausner ratio (1.12 ± 0.02), total polyphenols (310.1 ± 4.3 mg GAE/100g db) , total flavonoids (202.9 ± 7,2 mg QE/100g db), ABTS (198.8 ± 12.1 mg TE/100g db), DPPH (239.25 ± 9,0 mg TE/100g db) , vitamin C (179.2 ± 4.3 mg AA/100g db) and β-carotene (544.4 ± 8.9 μg/100g db). The agglomerated pineapple powder mixture presented better flow and instantaneous properties than the pineapple powder mixture obtained by spray drying. In addition, the product retains levels of active components that guarantee an important source of antioxidants. • Fluidized bed technology is able to agglomerate pineapple powder. • The agglomeration process improved the flow properties of pineapple powder. • Ginger extract and vitamin C solution was used as a binder. • The size of the agglomerated particles of the pineapple powder was larger than the initial powder. [ABSTRACT FROM AUTHOR]

Water-in-oil-in-water (W 1 /O/W 2) emulsions represent promising multilayer encapsulation systems for protecting hydrophilic nutraceutical and pharmaceutical components. However, the strong leakage of hydrophilic components from W 1 to W 2 limits the practical applications of these emulsions. The purpose of this study was to investigate the influence of gel polymers present in W 1 on the performance characteristics of W 1 /O/W 2 emulsions and their derived microencapsulated powders. Herein, cationic polymer chitosan and nonionic polymer hydroxypropylmethylcellulose (HPMC) were used as gelling agents in W 1 to produce vitamin C (VitC)-loaded W 1 /O/W 2 emulsions and the corresponding spray-dried microcapsules. A sample containing low viscosity chitosan possessed the highest encapsulation efficiency (91.9%), and its derived microcapsules exhibited an almost completely reconstituted microstructure and high encapsulation stability (80.8%) after rehydration. In contrast, two formulations containing HPMC produced a negative impact on these critical parameters. Importantly, VitC was effectively retained in W 1 , as indicated by its electrostatic conjugation with chitosan and increased viscosity. This study demonstrated that the selection of appropriate gel polymers for W 1 is an effective strategy for enhancing the encapsulation performance of W 1 /O/W 2 emulsions and commercial production of the corresponding dried microcapsules. [Display omitted] • Vitamin C-loaded W 1 /O/W 2 emulsions and their dry microcapsules are prepared. • Chitosan and hydroxypropylmethylcellulose (HPMC) are used as gelling agents. • A sample with low viscosity chitosan exhibits the highest encapsulation efficiency. • VitC was retained in W 1 mainly due to its electrostatic bonding with chitosan. • HPMC addition produces a negative impact on encapsulation stability. [ABSTRACT FROM AUTHOR]

Compared to traditional diploids, polyploid red-fleshed kiwifruit varieties usually present excellent characteristics such as larger fruit, storage resistance and strong stress resistance. In this study, the male seed progeny of the wild red-fleshed tetraploid germplasm, 'FXJX-CK-04137' (04137), was crossed with the tetraploid yellow-fleshed kiwifruit 'Jinshi 2' (J2). Two lines (Line O5D and Line 11E) were filtered out with excellent appearance quality from thirty F1 progenies. The phenotypes are stably inherited with big and red-fleshed fruit by progeny analysis for several years. The transcriptome and metabolome of fruit of both lines and their parental lines were integrated and analyzed to pursue nutritional qualities. The result shows that both F1 hybrids are rich in flavonoids, carotenoids and vitamin C, making them good candidates for new tetraploid varieties. Ultimately, our data indicate that using tetraploid kiwifruit varieties is an efficient way to breed new commercial varieties with enhanced nutrition. • Thirty F1 generation seedlings were obtained by crossing of two tetraploid parents.. • Two Lines were filtered out as new tetraploid resources with excellent quality. • Transcriptomics and metabolomics were used to analyze quality-related metabolism.. [ABSTRACT FROM AUTHOR]

Black tea, rich in various and complex polyphenols, is one of the most popular beverages in the world due to its pleasant aroma and health benefits, such as alleviate hyperglycemia and antioxidant. The extensive investigation on the chemical constituents of Yunnan black tea 'Jin-Ya', produced from the leaf buds of Camellia sinensis var. assamica , led to the isolation and identification of 16 flavonoids including three new flavan-3-ols, namely theaflavoids A-C (1 – 3). Most of the isolates displayed obvious inhibitory activity on α -glucosidase with IC 50 values ranging from 1.11 to 24.7 μM. Notably, the new theaflavoids 1 – 3 showed much stronger inhibitory activity (IC 50 = 1.34, 1.11, and 4.57 μM, respectively) than those of the positive controls (acarbose and quercetin, IC 50 = 228 and 9.38 μM, respectively). In addition, the isolated flavonol glycosides 5 – 16 were evaluated for their antioxidant activities by DPPH and ABTS + radical scavenging assays. Those with galloyl group in molecular exhibited comparable free radical scavenging activities to the positive controls (ascorbic acid and Trolox), while most of the flavonol glycosides showed only moderate activities. The results indicated that Yunnan black tea 'Jin-Ya' is an ideal drink with hypoglycemic and antioxidant property, and is worthy of regular consumption. [Display omitted] • Three new (theaflavoids A-C) and 13 known flavonoids were isolated from black tea 'Jin-Ya'. • 'Jin-Ya' is produced from the leaf buds of Camellia sinensis var. assamica. • 15 flavonoids were isolated from black tea for the first time. • Most of the isolates showed obvious α -glucosidase inhibitory activity. • Some flavonoids showed stronger DPPH and ABTS + radical scavenging activities. [ABSTRACT FROM AUTHOR]

Browning is an important factor affecting the quality of fresh-cut pear (Pyrus × bretschneideri) fruit. It is important for improving fruit quality and genetic improvement to reveal the regulation mechanism of fruit browning. 'Shannongsu' pear is a new cultivar with excellent fresh quality especially anti-browning properties, which is an ideal material for browning study. Compared with its paternal parent 'Dangshansu' pear, which is sensitive to browning, changes in browning-related enzyme activities and gene expression within 0–6 h after cutting indicated that the higher activities and gene expression of peroxidase and catalase, may contribute to the higher anti-browning property of 'Shannongsu'. Metabolome analysis of fruit sampled 0 and 6 h after cutting revealed that the oxidizable compounds showing the largest fold-change before and after flesh browning were ascorbic acid and flavonoids in 'Shannongsu', and chlorogenic acid and its isomers in 'Dangshansu', suggesting that the difference in browning may be due to differences in the type and content of compounds involved in oxidation–reduction reactions. This study preliminarily researched the reasons of anti-browning of 'Shannongsu' pear, and provided a theoretical basis for preventing browning during pear processing and breeding pear cultivars with resistance to browning. • PPO may not be the main factor causing browning difference of different pear varieties. • The higher browning resistance of 'Shannongsu' pear may be related to its higher POD and CAT activities. • The consumption of ascorbic acid in the browning process of pear flesh may affect the final browning degree. • The type and content of phenolic substances could affect the browning rate and degree of pear flesh. [ABSTRACT FROM AUTHOR]

This study investigated the microbial control efficacy of five pre-drying treatments and three drying protocols commonly used by small and medium dried peach processors. Salmonella spp. and Enterococcus faecium (Ef) were used for inoculation. Except for blanching, 10-min dipping treatments in ascorbic acid, citric acid, lemon juice, or sodium metabisulfite reduced Salmonella by 0.54–2.40 Log CFU/peach half. The detection of Salmonella in used dipping solution highlighted the potential risks of cross-contamination during dipping treatments. Drying in an oven or a dehydrator at 60 °C reduced the inoculated Salmonella and Ef by 1.47 and 0.91 Log CFU/peach half. The internal temperature of peach halves reached during sun-drying is lower than the internal temperature reached during oven- or dehydrator-drying. Exposure to simulated sunlight (UV) could resulted in up to 6.75 Log reduction of Ef with higher reduction observed from peach halves with lower water activities. Salmonella and Ef could survive on dried peaches for up to 90 days with greater reduction observed on dried peaches made with sulfur dioxide treatment and at ambient temperature. Ef showed higher resistance than Salmonella in two pre-drying dipping treatments and survived better than Salmonella on dried peaches made without sulfur treatment at ambient temperature. • Pre-drying treatments, except blanching, reduced Salmonella by 0.54–2.40 Log CFU/peach half. • Pathogens could be transferred from inoculated peach surfaces to dipping solutions. • Oven- or dehydrator-drying at 60 °C could not achieve a 4–5 Log pathogen reduction. • Bacterial control efficacy of sun exposure correlated with product water activities. • E. faecium survived better than Salmonella on dried peaches during storage. [ABSTRACT FROM AUTHOR]

Due to riching in polyphenolic compounds, betalains, and ascorbic acid, beetroot (Beta vulgaris) extract exhibits an antibacterial activity. However, its effect on Listeria monocytogenes is unclear. In this study, the antibacterial activity of beetroot extract against L. monocytogenes was assessed by measuring its minimum inhibitory concentration (MIC) and the time-kill curve. Results revealed that the MIC of beetroot extract against L. monocytogenes was 20 mg/mL and bacterial survival decreased as beetroot extract concentration increased. The antibacterial mechanism of beetroot extract involved the reduction of intracellular 5ʹ-adenosine triphosphate levels of L. monocytogenes after treatment. L. monocytogenes exhibiting membrane depolarization, caspase-like protein activation, phosphatidylserine externalization, and DNA fragmentation, demonstrated that L. monocytogenes underwent apoptosis-like death (ALD) following beetroot extract treatment. Furthermore, the reason of ALD in L. monocytogenes is reactive oxygen species depletion. Beetroot extract decreased the number of L. monocytogenes cells, pH values, and lipid oxidation in cooked pork. Meanwhile, cooked pork become darker and redder than the control samples. It suggested that beetroot extract could be used as a natural preservative in cooked meat production to inhibit the growth of L. monocytogenes. • Beetroot extract (BE) can inhibit the growth of Listeria monocytogenes. • BE reduced intracellular ATP levels of L. monocytogenes. • BE caused apoptosis-like death in L. monocytogenes by depleted ROS level. • BE caused the decrease of L. monocytogenes counts and pH values in cooked pork. • BE delayed lipid oxidation in cooked pork. [ABSTRACT FROM AUTHOR]

To improve cell survival during spray drying and storage, an antioxidant has been exploited as a coencapsulant. In this study, ascorbic acid at various concentrations was used to complement the protective ability of lactose for encapsulation of Limosilactobacillus reuteri KUB-AC5. Ascorbic acid at 24 mg/mL had a negative impact on physicochemical properties of microcapsules. Increasing the ascorbic acid concentration reduced the glass transition temperature determined using differential scanning electron calorimetry and promoted agglomeration observed by scanning electron microscopy. After 2 months of storage at 37 °C, X-ray diffraction studies showed that the treatment with 24 mg/mL ascorbic acid had a 314.40% increase in crystallinity. Malondialdehyde before storage decreased with increasing ascorbic acid concentrations, and the highest and lowest survival was found in the samples prepared with 12 and 24 mg/mL ascorbic acid, respectively. A loss of ascorbic acid along with an increase in the half maximal inhibitory concentration was observed during storage, especially at 37 °C. An increase in malondialdehyde and a decrease in viability were found. After storage, the samples with 12 mg/mL ascorbic acid showed the highest survival. The results demonstrate the antioxidant activity of ascorbic acid by hydrogen atom transfer that promotes cell survival under stress conditions. • Lactose combined with ascorbic acid (AA): effective wall materials for probiotics. • Lactose formed an amorphous glassy matrix protecting microencapsulated bacteria. • AA concentration was a factor influencing cell survival during drying and storage. • High AA concentration led to poor cell protection against heat and dehydration. • High AA concentration caused a rapid cell inactivation during storage. [ABSTRACT FROM AUTHOR]