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The low stability and loss of antimicrobial activity of catechins limited their application in food preservation. In this study, four kinds of catechins including (−)-epicatechin (EC), (−)-epigallocatechin (EGC), (−)-epicatechin-3-gallate (ECG), and (−)-epigallocatechin-3-gallate (EGCG) were selected as model compounds. Natural deep eutectic solvents (NADES) are a new generation of green solvents that have attracted much attention due to their unique characteristics. The effects of NADES on the stability and antimicrobial activity of catechins were investigated in the present study. Eight typical NADES, especially choline chloride/glycerol (ChG), were found to significantly enhance the thermal and storage stability of catechins. This finding accounted for by hydrogen bonding network formation between ChG and catechins, confirmed by FT-IR and 2D NMR analysis. Additionally, ChG decreased the minimum inhibitory concentration of catechins on Gram-positive and Gram-negative bacteria, which may be associated with its stabilizing property. The stability of catechins combined with NADES revealed their potential of applications in the food industry.

Flavor is one of the most important characteristics of meat products and it could eventually affect the consumer's acceptance and purchasing habits. This research evaluated the effect of endogenous enzyme from straw mushroom (EESM) as a flavor modifier on Cantonese sausages. Four treatments were prepared: control without EESM, and three treatments with 50, 100 or 200 mL EESM, respectively. The proximate composition, color, texture, lipid oxidation, protein oxidation, free fatty acids, free amino acids and volatile compounds of sausages were analyzed. EESM improved the generation of tasted amino acids and related volatile compounds by moderately and simultaneously facilitated proteolysis, lipolysis and lipid oxidation of Cantonese sausages. Moreover, the moisture content, texture (springiness, hardness and chewiness) and redness properties were increased by EESM addition. These findings showed that EESM could be a good strategy to enhance the taste and volatile flavor, texture and color properties of Cantonese sausages.