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Thermally activated delayed fluorescence (TADF) molecules are regarded as promising materials for realizing high‐performance organic light‐emitting diodes (OLEDs). The connecting groups between donor (D) and acceptor (A) units in D–A type TADF molecules could affect the charge transfer and luminescence performance of TADF materials in aggregated states. In this work, we design and synthesize four TADF molecules using planar and twisted linkers to connect the aza‐azulene donor (D) and triazine acceptor (A). Compared with planar linkers, the twisted ones (Az‐NP‐T and Az‐NN‐T) can enhance A–A aggregation interaction between adjacent molecules to balance hole and electron density. As a result, highly efficient and stable deep‐red top‐emission OLEDs with a high electroluminescence efficiency of 57.3% and an impressive long operational lifetime (LT95 ∼ 30,000 h, initial luminance of 1000 cd m−2) are obtained. This study provides a new strategy for designing more efficient and stable electroluminescent devices through linker aggregation engineering in donor–acceptor molecules. [ABSTRACT FROM AUTHOR]

Edible mushrooms are the highly demanded foods of which production and consumption have been steadily increasing globally. Owing to the quality loss and short shelf-life in harvested mushrooms, it is necessary for the implementation of effective preservation and intelligent evaluation technologies to alleviate this issue. The aim of this review was to analyze the development and innovation thematic lines, topics, and trends by bibliometric analysis and review of the literature methods. The challenges faced in researching these topics were proposed and the mechanisms of quality loss in mushrooms during storage were updated. This review summarized the effects of chemical processing (antioxidants, ozone, and coatings), physical treatments (non-thermal plasma, packaging and latent thermal storage) and other emerging application on the quality of fresh mushrooms while discussing the efficiency in extending the shelf-life. It also discussed the emerging evaluation techniques based on the various chemometric methods and computer vision system in monitoring the freshness and predicting the shelf-life of mushrooms which have been developed. Preservation technology optimization and dynamic quality evaluation are vital for achieving mushroom quality control. This review can provide a comprehensive research reference for reducing mushroom quality loss and extending shelf-life, along with optimizing efficiency of storage and transportation operations. [ABSTRACT FROM AUTHOR]

Umami is essential in food which has garnered attention due to its potential benefits, mainly produced by umami amino acids, nucleotides and peptides. Expanding the mechanism analysis and compiling the available detection information of umami compounds facilitate advance this area. This review initially extracted research focus areas of umami by bibliometric analysis. Then, the specific role of umami contributors in preventing and treating metabolic diseases were introduced. Umami compounds exhibit outstanding performance in various health benefits, including antihypertensive, gut health promotion, enhanced appetite and suppression of obesity, and so on, marking their new perspectives in bioactivity development. Emphasis was placed on elucidating the presentation mechanisms with core metabolism pathways contributing to the umami tastes. The potential umami presentation mechanism and metabolism pathways for key umami compounds were then proposed based on their structural properties. Additionally, current developments in the intelligent detection of umami compounds were reviewed. Intelligent sensors based on umami receptors combined with multivariate statistics provide a more accessible and more intuitive strategy for distinguishing and predicting umami compounds and providing recommendations for further advancements. This review could deepen the understanding of controlling umami taste in food matrices and foster the development of the related industry. [ABSTRACT FROM AUTHOR]

Edible mushrooms are favoured by people for their rich nutrition, medicinal value and unique flavour. The quality of postharvest mushroom decreased sharply because of its special tissue structure and physiological characteristics. Compared with other preservation technologies, packaging has been widely used in the preservation of mushrooms because of its strong preservation effect, green and convenient characteristic. This review discussed the quality deterioration of fresh mushrooms and its influencing factors, and summarised the research advances and preservation mechanism of modified atmosphere packaging (MAP), active packaging (ACP), biodegradable film packaging (BFP) and nanocomposite packaging (NCP) used to cope with the quality deterioration of fresh mushrooms. The packaging mainly maintains the quality of mushrooms and extends their shelf life by exerting antibacterial, antiviral and antioxidant, and by regulating respiration and energy metabolism, cell wall metabolism and membrane lipid metabolism. Currently, the combined packaging based on nano, active and biodegradable is getting more attention, but there is a lack of in‐depth genetic research on its preservation mechanism. Nanoemulsion‐based packaging was used in many foods; however, there is little research on the preservation of mushrooms. Based on the above packaging, the next step is to explore the intelligent packaging for edible mushrooms. This review can provide reference for further research and application of packaging preservation in mushrooms, to improve the quality of postharvest mushrooms. [ABSTRACT FROM AUTHOR]