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Traditional Beijing roast duck often suffers from uneven color and high sugar content after roasting. Water-in-oil (W/O) nanoemulsion is a promising alternative to replace high concentration of sugar solution used in sugaring process according to similarity-intermiscibility theory. Herein, 3% of xylose was embedded in the aqueous phase of W/O emulsion to replace 15% maltose solution. W/O emulsions with different ratios of lecithin (LEC) and polyglycerol polyricinoleate (PGPR) were constructed by high-speed homogenization and high-pressure homogenization. Distribution and penetration extent of solutions and emulsions through the duck skin, as well as the color uniformity of Beijing roast duck were analyzed. Emulsions with LEC:PGPR ratios of 1:3 and 2:2 had better stability. Stable interfacial film and spatial structure were important factors influencing emulsion stabilization. The stable W/O emulsions could more uniformly distribute onto the surface of duck skin and longitudinally penetrate through the skin than solutions. • Stability mechanisms of W/O nanoemulsions emulsified by PGPR and LEC were explored. • Beijing roast duck with emulsion instead of solution had a better odour and taste. • Color uniformity of Beijing roast duck was significantly improved. • Distribution and penetration of emulsions on the surface of duck skin was observed. [ABSTRACT FROM AUTHOR]

Euonymus alatus (Celastraceae) is widely cultivated in China for its economic value and landscape benefits. Euonymus alatus dieback occurs due to members of Cytospora and has become one of the most severe diseases affecting its cultivation in China. In this study, we examined the causal agent of bough dieback on campuses of University Road, Beijing, China. Among the strains, three were morphologically consistent with Cytospora, showing hyaline and allantoid conidia. Based on phylogenetic analyses of the concatenated actin (ACT), internal transcribed spacer (ITS), RNA polymerase II second largest subunit (RPB2), translation elongation factor 1-alpha (TEF1-α) and beta-tubulin (TUB2) gene sequences, along with morphological and physiological features, we propose C. haidianensis as a novel species. It was confirmed as a causal agent of dieback of E. alatus by pathogenicity tests. Mycelial growth of Cytosporahaidianensis occurred at pH values ranging from 3.0 to 11.0, with optimum growth at 8.3, and at temperatures from 5 to 35 °C, with optimum growth at 19.8 °C. We also tested the growth of C. haidianensis in the presence of six carbon sources. Sucrose, maltose and glucose were highly efficient and xylose was the least. The ability of C. haidianensis to grow at 19.8 °C may help to explain its occurrence causing dieback of E. alatus in Beijing during the autumn season. [ABSTRACT FROM AUTHOR]