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The effects of different dosages of roselle flour (0 %, 4 %, and 8 %) and purple rice flour (5 %, 10 %, and 15 %) on the properties of the dough, the quality of the bread, the phenolic compounds contained, the anthocyanin content and the aroma profile were investigated by adding roselle flour and purple rice flour to the wheat flour. The results showed that the addition of purple rice flour elevated the G′ and G″ of the dough and improved the viscoelasticity of the bread. The addition of roselle flour disrupted the gluten network structure in the bread, resulting in an increase in chewiness and hardness, but within acceptable limits. The color of the bread also changed significantly. In addition, increased polyphenol content in the bread, roselle flour, and purple rice flour significantly (p < 0.05) increased the aroma profile of bread, giving it a richer odor. In particular, the presence of more acids, alkanes and heterocyclic compounds associated with fruity flavors also adds a distinctive burnt and 'roasted' note. Therefore, the addition of moderate amounts of roselle flour and purple rice flour was beneficial in improving the baking quality of bread, especially positively affecting the flavor. • Purple rice flour/roselle flour replaces wheat flour in some bread. • Purple rice flour improves dough viscoelasticity. • Too much roselle flour disrupts the gluten network. • Purple rice flour/roselle flour enriches the smell of the bread. • Purple rice flour/roselle flour makes bread produce acid and alkane VOCs. [ABSTRACT FROM AUTHOR]

Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products. [Display omitted] • FD can keep coffee pulp tea's color and phytochemical profiles considerably. • The volatile components of coffee pulp tea were modeled using OPLS-DA. • MD-dried coffee pulp tea had a better attractive aroma under shorter drying times than other drying. • MD was more suitable to produce dried coffee pulp tea on an industrial scale. [ABSTRACT FROM AUTHOR]

In this work, we prepared chitosan/eugenol-loaded IRMOF-3 nanoparticles (CS/IRMOF-3-EU) composite films using (0, 2, 4, and 6 wt%) isoreticular metal-organic framework (IRMOF-3) nanoparticles loaded with eugenol (IRMOF-3-EU), co-blended with chitosan to develop environmentally friendly food packaging materials with sustained antimicrobial activity. The microstructure and physicochemical properties of the composite films were investigated. The addition of IRMOF-3-EU to the CS matrix significantly enhanced the UV-blocking property and elongation at the break of the composite films; the CS/IRMOF-3-EU composite films inherited the antioxidant and antibacterial properties of eugenol (EU), and the DPPH radical scavenging ability was increased to 53.8% with the addition of 6% IRMOF-3-EU, while it showed excellent antibacterial ability; in addition, the CS/IRMOF-3-EU composite films achieved the sustainable release of eugenol to achieve the long-lasting antibacterial effect. Experiments on strawberry preservation applications showed that the CS/IRMOF-3-EU films slowed down the deterioration of strawberry quality, delayed the decline of hardness, effectively suppressed weight loss, H 2 O 2 content, and malondialdehyde content, and delayed the decline of catalase activity and peroxidase activity. It showed that the CS/IRMOF-3-EU composite films could be used to maintain the postharvest quality and prolong the shelf life of strawberries. • Composite films were prepared from chitosan and eugenol-loaded IRMOF-3 nanoparticles. • IRMOF-3-EU improves the physical property of CS/IRMOF-3-EU composite films. • The CS/IRMOF-3-EU composite films exhibits excellent antioxidant properties. • Composite films has the ability to continuously release antimicrobial substances. • The CS/IRMOF-3-EU composite films has good effect on strawberry storage. [ABSTRACT FROM AUTHOR]

A high glycaemic index diet would cause a rapid increase in blood sugar levels and lead to chronic metabolic disorders. In this study, wheat bread enriched with mushroom (Pleurotus eryngii and Cantharellus cibarius) powder at different content (0, 5, 10, and 15 g/100 g replacement based on total weight) was prepared. The effect on the physical, chemical, sensorial, and in vitro digestibility of bread was determined. With the addition of mushroom powder, the total phenolic content of wheat bread significantly (p < 0.05) increased. The reducing sugar, hydrogenated index, and expected glycemic index gradually decreased with mushroom powder. The results suggested that mushroom powder could be used as a high-value ingredient to improve the nutritional profile and reduce bread's glycaemic index. Mushroom powder could be used as a natural food ingredient and showed new potential in improving the functional properties of bread products. • Wheat bread (WB) containing mushrooms powder (MP) exhibited higher quality. • The antioxidant properties of wheat bread increased with the MP addition. • Adding MP alongside WB retains the ability to reduce carbohydrate digestion in vitro. •With the increase of MP addition, WB demonstrated lower expected glycemic index. • Addition of MP promotes health products. [ABSTRACT FROM AUTHOR]