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The postharvest decay of durian (Durio zibethinus Murr.) increases rapidly when the storage time is extended, which seriously limits the commercial value. In this research, the effects of appropriate periodical SO2 fumigation and different CO2‐enriched atmospheres (3% O2 + 10%–13%, 14%–17%, or 18%–21% CO2) on the storage quality of durian stored at 14°C were investigated. Results showed that SO2 fumigation in combination with enriched CO2 atmosphere (14%–17%) could maintain firmness (16.37 N), retard weight loss (10.24%), reduce decay rate (11%), and inhibit the production of ethylene (9.2 μl kg−1 h−1) and malondialdehyde (12.10 μmol/g). Moreover, the treatment consolidated the disease resistance of durian by, first, enhancing peroxidase (POD) and catalase (CAT) activities, and, second, by restraining polyphenol oxidase (PPO) activity, which helped to maintain the cell integrity structures. More importantly, this treatment retained a high sensory score (41.35) and extended the storage life up to 60 days. Therefore, a combination of 1,500 mg/L SO2 fumigation and controlled atmosphere storage (3% O2 + 14%–17% CO2) was the more effective method to delay maturation and senescence and improve the storage quality of durian. Novelty impact statement: Durian (Durio zibethinus Murr.) is susceptible to rapid water loss, softening, browning, and chemical deterioration after harvest, which greatly limits the storage quality and commercial value of fruits. Automatic periodical SO2 fumigation of 1,500 mg/L in conjunction with CO2‐enriched controlled atmosphere storage (3% O2 + 14%–17% CO2) will be a promising postharvest strategy to reduce decay and extend the storage life of fresh durian. [ABSTRACT FROM AUTHOR]

Abstract: In this work, a simple and selective fluorescence sensor approach called ‘turn‐on–off’ for the determination of thiamine (TM) has been developed. As known, the o‐phenanthroline (o‐phen) has inner fluorescence, though when reacted with zinc ions to form the o‐phen–Zn2+ complex the fluorescence intensity was enhanced effectively, while upon addition of TM into the o‐phen–Zn2+ complex solution, the intensity of the system was gently quenched, which was termed the ‘turn‐on–off’ probe. Notably, the method possessed highly selective, sensitive determination for TM with a detection limit of 0.25 μmol L−1 and the reduced fluorescence intensity was proportional to the concentration of TM in the range 0.84–80.0 μmol L−1. Besides, the proposed mechanism was also investigated through exploring the Fourier transform infrared (FT‐IR), nuclear magnetic resonance (NMR) spectroscopy. Furthermore, this manner was successfully applied into practical samples for TM detection with satisfactory results. [ABSTRACT FROM AUTHOR]

Dietary polyphenols (DPs) have garnered growing interest because of their potent functional properties and health benefits. Nevertheless, the antioxidant capabilities of these substances are compromised by their multifarious structural compositions. Furthermore, most DPs are hydrophobic and unstable when subjected to light, heat, and varying pH conditions, restricting their practical application. Delivery systems based on the interactions of DPs with food constituents such as proteins, polypeptides, polysaccharides, and metal ions are being created as a viable option to improve the functional activities and bioavailability of DPs. In this review, the latest discoveries on the dietary sources, structure-antioxidant activity relationships, and interactions with nutrients of DPs are discussed. It also innovatively highlights the application progress of polyphenols and their green nutraceutical delivery systems. The conclusion drawn is that the various action sites and structures of DPs are beneficial for predicting and designing polyphenols with enhanced antioxidant attributes. The metal complexation of polyphenols and green encapsulation systems display promising outcomes for stabilizing DPs during food processing and in vivo digestion. In the future, more novel targeted delivery systems of DPs for nutrient fortification and intervention should be developed. To expand their usage in customized food products, they should meet the requirements of specific populations for personalized food and nutrition.

In this work, a simple and selective fluorescence sensor approach called 'turn-on-off' for the determination of thiamine (TM) has been developed. As known, the o-phenanthroline (o-phen) has inner fluorescence, though when reacted with zinc ions to form the o-phen-Zn 2+ complex the fluorescence intensity was enhanced effectively, while upon addition of TM into the o-phen-Zn 2+ complex solution, the intensity of the system was gently quenched, which was termed the 'turn-on-off' probe. Notably, the method possessed highly selective, sensitive determination for TM with a detection limit of 0.25 μmol L -1 and the reduced fluorescence intensity was proportional to the concentration of TM in the range 0.84-80.0 μmol L -1 . Besides, the proposed mechanism was also investigated through exploring the Fourier transform infrared (FT-IR), nuclear magnetic resonance (NMR) spectroscopy. Furthermore, this manner was successfully applied into practical samples for TM detection with satisfactory results., (© 2018 John Wiley & Sons, Ltd.)