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The effects of natural colorants, i.e., 1.5% (v/v) caramel, 12% (v/v) tomato powder, and 4.7% (v/v) grape skin powder, on the quality attributes of pea protein-based meat patties were investigated. These patties consisted of texturized pea protein, coconut oil and corn flour, serving as plant-based meat alternatives. The changes in quality attributes for 10 days storage at 4 °C and after cooking were analysed. The results showed that the incorporation of natural colorants led to a decrease in lightness (L*) in the patties, with tomato powder causing a significant increase in redness (a*) and yellowness (b*). Furthermore, the addition of natural colorants increased the total phenolic content, DPPH radical scavenging activity, and FRAP activity, which could have contributed to the inhibition of lipid oxidation in the products. This was confirmed by the lower TBARS values in natural colourants added pea protein meat patties. Additionally, the incorporation of natural colorants affected the texture profile of the pea protein meat patties. These findings may expand the application of natural colorants such as tomato powder and grape skin powder in the plant protein-based meat industry. [ABSTRACT FROM AUTHOR]

[Display omitted] • Heat treatments reduce microbial load of insects but with nutrient loss. • Traditional drying matches modern methods in insect food quality at lower cost. • Supercritical and ultrasound extraction enhance insect protein and lipid yield. • Composite insect food and insect compound extraction drive insect food industry. Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components. [ABSTRACT FROM AUTHOR]

Cancer is one of the highest causes of death globally, which is believed to be mainly contributed by unhealthy diet. This review illustrated the formation mechanisms, detection methods and mitigation strategies of three well-known carcinogens, acrylamide, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs). Acrylamide, which is primarily formed through the Maillard reaction, is a Group 2A carcinogen mostly found in carbohydrate-rich food. PAHs (Group 1, 2A, 2B) and HCAs (Group 2A, 2B) are mainly found in meat and meat products. PAHs are formed from the incomplete combustion of carbonaceous materials through pyrosynthesis and pyrolysis processes. The basic pathway of PAH formation is a primary aromatic ring that undergoes numerous molecular growth reactions such as hydrogen abstraction and acetylene addition (HACA). HCAs are characterized as 'thermic' if formed below 300 °C and 'pyrolytic' if formed above 300 °C. These two categories of HCAs have different formation mechanisms. The most common detection method for these compounds is GC-MS, LC-MS and HPLC-MS/MS, although HPLC with fluorescence detection has the best performance. The generation of all the three carcinogens is promoted at high temperatures but reduced by cooking at lower temperatures, using different cooking methods such as boiling, or incorporating antioxidants in foods during cooking. [ABSTRACT FROM AUTHOR]

Flavored wine is a type of specialized wine fortified with flavor additives such as herbs, spices, fruits and other natural flavorings, which has attracted increasing attention. In practice, the addition of flavor substances in winemaking is strictly regulated in many countries. This review evaluates traditional flavored wines in terms of history, botanical recipe, processing technique and sensory quality, and explores emerging flavored wines in the aspects of flavor additives, aroma profile and sensory properties. Additionally, the interactions between phenolic compounds and aroma compounds in flavored wines and their impacts on product quality are also discussed. Traditional flavored wine, such as Vermouth, Bermet and Retsina, is among the most renowned alcoholic drinks. Basically, it is a blend of wine, botanical extracts, sugar and alcohol. Different parts (peel, seeds, flower heads, etc.) of aromatic plants (wormwood, cinchona, pine resin, etc.) are adopted as flavor additives, but with different combinations and proportions in recipe from company to company. At present, research on novel flavored wine is still at the early stage, although the inclusion of Ganoderma lucidum extract, Gentiana lutea root powders, grape skin extract, fruit juice, rice, dextrin, water and oak chips in winemaking have been proved to be successful in enhancing the aroma/flavor of wine and improving the mouthfeel. Addition of non-grape materials could introduce additional phenolics and aromatic compounds to the wine matrix, which is a critical factor impacting the flavor and palate of the flavored wine. Importantly, phenolics from non-grape materials may interact with saliva and oral mucosa and therefore has a prominent impact on the wine aroma volatility and thus wine organoleptic quality. In general, both traditional flavored wine and novel flavored wine are specially fortified wine characterized by the unique aroma and flavor of additional flavorings such as herbs, spices, fruits and other natural flavoring substances. This review provides comprehensive information on both old-fashioned and emerging flavored wines, which may trigger further investigation to exploit the potential of natural flavorings in winemaking. • Traditional flavored wine is a blend of wine, botanical extracts, sugar and alcohol. • Product development on novel flavored wine represents a new market of wine industry. • Interactions of phenolics, aroma compounds and oral composition impact wine quality. [ABSTRACT FROM AUTHOR]

• Phenolic content and antioxidant activity of wine was increased via tea maceration. • A total of 160 phenolics and non-phenolics were identified in tea-macerated wines. • Interaction between wine and tea phenolics might synthesize 29 phenolic compounds. • Catechin and epigallocatechin gallate were the most abundant phenolic compounds. • Epicatechin was positively correlated with enhanced antioxidant power of wine. A new type of flavored wine was produced by macerating either green tea or black tea into Chardonnay wine and model wine respectively, where the physicochemical properties (pH, titratable acidity, color) were modulated. Significant (p < 0.05) increases of total phenolic content and antioxidant activity (assessed by DPPH, FRAP and ABTS assays) were also observed in the tea macerated wines. A total of 160 phenolic and non-phenolic compounds were identified by HPLC-DAD-ESI-QTOF-MS/MS, where 55 phenolics were newly found in the tea macerated Chardonnay wine. The interaction between wine and tea phenolics led to additional 29 phenolic compounds and 4 non-phenolic compounds that were not found in either Chardonnay wine or tea. Catechin and epigallocatechin gallate were the most abundant phenolic compounds and contributed to the improved antioxidant activities. This study provided a promising prospect of tea as a novel additive in the production of flavored wine with enhanced functionalities. [ABSTRACT FROM AUTHOR]

A series of Cr3+ ions activated Sr 2 MgAl 22 O 36 inorganic luminescence materials were successfully synthesized. The structure provides suitable crystal field for Cr3+ ions to achieve both broadband and narrowband emission simultaneously in far-red region. Cr3+ ions doped Sr 2 MgAl 22 O 36 reach the maximum of luminescence intensity when the concentration is increased to 0.02. When the concentration exceeds the value, the luminescence intensity of Cr3+ ions is quenched by the dipole-dipole interaction. The fluorescence intensity ratio I 2 /I 1 (I 1 and I 2 represent the intensity at 677 and 693 nm, respectively) originating from Cr3+ ions in Sr 2 MgAl 22 O 36 shows good linearity in the Arrhenius plot. The relative sensitivity of Sr 2 MgAl 22 O 36 : Cr3+ material at 310 K (physiological temperature) reaches 1.7% K-1, which has good application potential on ratiometric thermometers. Present researches indicate that Sr 2 MgAl 22 O 36 : Cr3+ has great potential application value on ratiometric thermometers. [ABSTRACT FROM AUTHOR]

The impact of fermentation on the structure and antioxidant potential of phenolic compounds in foods have received wide attention. In this study, five common phenolic compounds (ferulic acid, polydatin, cyanidin-3- O -glucoside, rutin, tannic acid) were fermented by Aspergillus oryzae, Lactobacillus plantarum and Saccharomyces cerevisiae respectively. The qualitative and quantitative analyses of the fermentation products were separately performed by HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD, and the antioxidant properties (assessed by DPPH and ABTS assays) were also estimated. The results demonstrated that the glycosidic bonds in the phenolic compounds were hydrolyzed during fermentation, which led to the formation of additional phenolic metabolites such as gallic acid, protocatechuic acid and quercetin, as evidenced by the identification of 15 phenolic compounds in the fermented samples. The contents of these phenolics were considerably decreased (p < 0.05) to 1.72%–97.99% during fermentation, while the phenolic metabolites were detected in certain amounts (0.44–15.53 mg/L). The antioxidant activities of these phenolics also varied among different fermenting microorganisms. This study provides direct evidence of the metabolites and antioxidant properties of these common food phenolic compounds after fermentation. [Display omitted] • Glycosidic bonds in phenolic compounds were hydrolyzed via microbial fermentation. • Microbial fermentation induced consumption of phenolic compounds. • Fermentation metabolites were produced by structure transformation of phenolics. • Antioxidant activities of phenolics varied among fermenting microorganisms. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) was used to develop a novel Chardonnay wine infused with green tea, where the physicochemical characteristics (pH, titratable acidity, color) were modulated. The PEF processing conditions were optimized via response surface methodology by evaluating antioxidant activity (assessed by DPPH, FRAP and ABTS assays), total free phenolic content (TPC), total free flavonoid content (TFC), and volatile content. The optimum conditions were determined as electric field strength 1.3 kV/cm and pulse number 10. The PEF-processed green tea-infused wines were also analyzed for the phenolic and volatile profiles. A total of 178 phenolics and non-phenolics were identified by HPLC-DAD-ESI-QTOF-MS/MS in the PEF-treated wines. The application of PEF resulted in additional 20 phenolic compounds and 14 non-phenolic compounds absent in either Chardonnay or green tea. Catechin was the most abundant phenolic compound, while the enhanced antioxidant power was mainly driven by epigallocatechin. There were 49 volatiles detected by HS-SPME-GC-MS in the PEF-treated wines, with 15 volatiles as odor-active compounds. Under both artificial saliva spiked and non-spiked conditions, green tea infusion diminished fruity, floral and spicy odors, and intensified citrus and green odors. The PEF treatment (0.1 and 0.5 kV/cm) could impart more intense citrus and green aromas from tea to wine. Saliva addition decreased the release of volatile acids, alcohols, esters and aldehydes, and increased the release of benzenoids and terpenes. This study forecasted a promising future of PEF as a time and energy efficient technique in the production of flavored wine with enhanced functionalities and desired aromas. • Optimum processing conditions: electric field strength 1.3 kV/cm, pulse number 10. • PEF facilitated the interaction between wine and tea phenolics. • Epigallocatechin was positively correlated with enhanced antioxidant power of wine. • Green tea infusion and PEF intensified citrus and green odors in wine. • Artificial saliva decreased the release of most volatile compounds in wine. [ABSTRACT FROM AUTHOR]

• Bloodroot bulb extract had relatively low phenolic content and antioxidant activity. • UV maximum absorption wavelength of the bloodroot bulb extract was 477 nm. • Lutein and capsanthin were detected at relatively low levels in the bulb extract. • A total of 40 phenolic compounds were tentatively identified in the bulb extract. Bloodroot (Haemodorum spicatum) is an Australian native bulb plant yielding red pigment. This study aimed to characterize the phenolic and carotenoid profiles of the 80% ethanol extract of the H. spicatum bulb by HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. Results revealed the relatively low total phenolic content and antioxidant activity of the bulb extract with the maximum absorbance at 477 nm. Only 2 carotenoids (lutein and capsanthin) were detected at relatively low levels in the extract. A total of 40 phenolic compounds were tentatively identified, including 5 phenolic acids, 13 flavonoids and 22 other phenolic compounds, where 35 were reported for the first time in H. spicatum , together with 3 previously reported phenylphenalenones, haemodorol, haemoxiphidone and 2,5,6-trimethoxy-9-phenyl-1 H -phenalen-1-one, and 2 oxabenzochrysenones, 5-hydroxy-2-methoxy-1 H -naphtho[2,1,8- mna ]xanthen-1-one and 5-hydroxy-1 H -naphtho[2,1,8- mna ]xanthen-1-one. This study provided the most comprehensive phenolic and carotenoid profiles of H. spicatum up to date. [ABSTRACT FROM AUTHOR]

Plant food processing by-products (PFPB) have attracted industrial attention as a potential source of natural antioxidants that can be used in meat industry. This study investigated the combined effects of PFPB including sugarcane bagasse (SCF), orange peel (ORP) and tomato pomace (TMT), and high oxygen modified atmosphere packaging (HOMAP; 80 % O 2 : 20 % CO 2) on the oxidative and microbial stability of beef patties during cold storage for up to 12 days. The total phenolic content (TPC) and antioxidant activity of the PFPB were also evaluated. ORP was found to have the highest TPC, followed by TMT and SCF. DPPH-radical and ABTS-radical assays demonstrated a similar trend. The PFPB were proved to successfully improve the meat properties of a* value and total viable count (TVC) and minimize lipid and protein oxidation, although the effectiveness did not exceed that of butylated hydroxytoluene (BHT). The HOMAP maintained the redness of beef patties and inhibited microbial growth compared to aerobic packaging, but did not improve lipid and protein oxidative stability. Overall, the combination of HOMAP and natural antioxidants from sugarcane, tomato and orange by-products can potentially improve the shelf life of beef patties by reducing oxidative deterioration of color, lipid and protein and delaying the growth of microorganisms. This research provided a reference for the future utilization of PFPB in meat preservation. • Orange peel powder exhibited high phenolic content and antioxidant activity. • PFPB improved color, lipid, protein and microbial stability of beef patties. • HOMAP retained color and microbial stability of beef patties. • Combining PFPB and HOMAP extended the shelf life of beef patties. [ABSTRACT FROM AUTHOR]

[Display omitted] • Saccharomyces cerevisiae is an excellent platform for bio-based terpene production. • Fungi are a rich reservoir of heterologous terpene synthase genes. • Filamentous fungi and Escherichia coli are alternative terpene-producing platforms. • Terpene products from engineered microorganisms have various food applications. Terpenes are a major class of natural aromatic compounds in grapes and wines to offer the characteristic flavor and aroma, serving as important quality traits of wine products. Saccharomyces cerevisiae represents an excellent cell factory platform for large-scale bio-based terpene production. This review describes the biosynthetic pathways of terpenes in different organisms. The metabolic engineering of S. cerevisiae for promoting terpene biosynthesis and the alternative microbial engineering platforms including filamentous fungi and Escherichia coli are also elaborated. Additionally, the potential applications of the terpene products from engineered microorganisms in food and beverage industries are also discussed. This review provides comprehensive information for an innovative supply way of terpene via microbial cell factory, which could facilitate the development and application of this technique at the industrial scale. [ABSTRACT FROM AUTHOR]

• Betel quid consumption causes mouth cancer but not all ingredients of this chewing package have the same detrimental effects to human health. • We have reported that the presence of betel (Piper betle) inflorescence is potentially dangerous but it is not known how the composition of this BQ ingredient varies in a real life scenario. • We characterized for the first time the phytochemicals released by betel inflorescence in a simulated oral environment. • Results indicated that artificial saliva significantly enhanced the extraction of most phenolic compounds. • In the presence of artificial saliva, the addition of slaked lime promotes the release of well-known carcinogens. The addition of betel inflorescence (BI) and slaked lime (calcium hydroxide) to betel quid (BQ) formulation may be detrimental to human health. Here, we assessed BI extracts prepared using artificial saliva or aqueous solution with or without adding slaked lime to mimic the release of phytochemicals from BI in the oral cavity. The extracts were also profiled by HPLC-DAD-ESI-QTOF-MS/MS to understand the quality and quantity of phytochemicals released. The results indicate that slaked lime facilitates the extraction of phenolics, likely due to a high pH. In a simulated oral environment with artificial saliva, the addition of slaked lime promotes the release of safrole, a well-known carcinogen. Dominant phytochemicals detected also include eugenol, acetyl eugenol and methyl eugenol, and only a fraction of these compounds is released in the simulated oral environment. This study reveals that environmental conditions can considerably affect the extraction of phytochemicals and triggers further investigation on how chewing practices may influence the release and activity of carcinogens. [ABSTRACT FROM AUTHOR]

In this research, a series of La 1- x B 3 O 6 : x Dy3+ phosphors were synthesized for white light-emitting diode applications using the high-temperature solid-state method. The LaB 3 O 6 structure and XRD of prepared samples were analyzed. Under 350 nm excitation, La 1- x B 3 O 6 : x Dy3+ phosphors can emit white light consist of blue (4F 9/2 →6H 15/2) and yellow (4F 9/2 →6H 13/2) light. The optimal doping concentration of Dy3+ is 0.02. The typical sample La 0.98 B 3 O 6 : 0.02Dy3+ with excellent thermal stability (integral emission intensity maintained at 51% of that at room temperature) was confirmed, and the activation energy was calculated to be 0.203 eV. The CIE coordinates of La 0.98 B 3 O 6 : 0.02Dy3+ is calculated as (0.313, 0.339), which is close to ideal white light. The research results indicate that La 1- x B 3 O 6 : x Dy3+ phosphors are promising candidate w-LEDs excited by ultraviolet light. [ABSTRACT FROM AUTHOR]

• We propose a learning framework for salient object detection, which is trained only on image-level binary labels but yields comparable performance to state-of-the-art weakly-supervised methods. • We propose a target label hallucination method, which can synthesize quality pseudo ground truth saliency maps from just binary labels. • We have conducted extensive experimental evaluation to demonstrate the effectiveness of the proposed weakly-supervised method. Recent deep learning based salient object detection (SOD) methods have achieved impressive performance. However, while fully-supervised methods require a large amount of labeled data, weakly-supervised methods still require a considerable human effort. To address this problem, we propose a novel weakly-supervised method for salient object detection based on only binary image tags, which are much cheaper to collect. Our basic idea is to construct a dataset of images that are labeled as either salient (with salient objects) or non-salient (without salient objects), and leverage such binary labels as supervision to learn a salient object detector based on existing unsupervised methods. In particular, we propose a target saliency map hallucinator, which can synthesize pseudo ground truth saliency maps for the salient images in the training data solely from binary labels. We can then use the pseudo ground truth labels to train a salient object detector. Experimental results show that our method performs comparably to the state-of-the-art weakly-supervised methods, but requires considerably less human supervision. [ABSTRACT FROM AUTHOR]