The impact of native grape microbiota on wine identity is not completely elucidated. In this work, we explored this issue using microbial communities prepared from V. vinifera (Malbec) and V. labrusca (Isabella) grapes as starters for the fermentation of Malbec grape juice. Analyses of early-stage reconstituted homologous and heterologous fermentations revealed that each Vitis-specific microbial starter influenced the volatile profiles of the resulting fermented grape juice. Changes in the relative abundance of the three main non-Saccharomyces yeast species identified (Hanseniaspora uvarum, Hanseniaspora opuntiae, and Starmerella bacillaris) were observed throughout these fermentations, which could explain the differences in their volatile profiles. Growth parameters determined for yeast isolates from these species, obtained from the Isabella and Malbec microbiotas, showed no growth differences in either Malbec or Isabella grape juices. Our findings support the notion that Vitis-specific microbial communities play a critical role in shaping the identity of grape juice fermentations.

Accurate on-site analysis of food quality is of great significance for ensuring public health. Among them, ascorbic acid (AA) is an essential micronutrient widely used as an additive in juices and drugs to improve food quality and human health. In this work, we developed food-grade Fe-β-Cyclodextrin(Fe-β-CD) nanozymes based on inexpensive and readily available β-cyclodextrin and iron ions for the detection of AA. Fe-β-CD confirmed excellent peroxidase-like activity and oxidized colorless 3,3',5,5'-tetramethylbenzidine (TMB) to oxide TMB. AA could inhibit the oxidation reaction and cause blue to fade. Based on the above principles, Fe-β-CD nanozymes exhibited a low detection limit (3.4 μM) for detecting AA, with a wide linear range (10-300 μM). This method had been successfully used for the detection of AA in fruits and vitamin C tablets, and the results were consistent with the specified values. More importantly, an integrated smartphone-assisted Fe-β-CD@test strip colorimetric application platform constructed by one-pot method, the test strip also had better stability, and could be combined with smartphones to achieve convenient AA detection without using any instruments, which showed enormous potential for rapid and low-cost colorimetric detection of AA.

Despite seafood being the primary source of long-chain omega-3 polyunsaturated fatty acids (PUFAs), the fatty acid (FA) contents of numerous exploited fish species remain unknown, partly due to the prohibitive costs associated with sourcing commercial fish fillets. We assessed whether fish by-products can reliably be used to estimate key nutritional FA contents in fillets by testing for consistent relationships between FA contents in fillet, and those in the breast, cheek, occiput, and tail tissue of three commercial coral reef fish species. Breast tissue was most suitable for estimating concentrations and proportions of FAs in the fillet due to strong and consistent relationships across FA types and species. In contrast, relationships between FA contents in the fillet and in other by-products were inconsistent across species and/or FA types. Through reducing research costs and food waste, utilising by-products will encourage FA research, particularly in tropical regions where omega-3 deficiency rates are highest.

In this study, polyvinyl alcohol (PVA)-based ratiometric fluorescence nanofiber films with salicylamide (SA) as the response signal, rhodamine B (RhB) as the internal reference were prepared using electrospinning technique, and reducing their water solubility by glutaraldehyde (G) crosslinked. The RhB and SA were successfully immobilized in the PVA substrate. Moreover, RhB and SA improved the water resistance, water vapor barrier, and mechanical strength of the nanofiber films, among the PVA nanofiber films containing RhB and 400 mg SA (PVA/RhB/4SA-G) showed the best packaging performance. Meanwhile, it exhibited high sensitivity to ammonia (limit of detection was 0.97 ppm), and could effectively distinguish the freshness states of shrimp stored at 4 and 25 °C by displaying a distinct shift from light pink to bright purple fluorescence. Moreover, the migration studies confirmed the safety of PVA/RhB/4SA-G. Therefore, the fabricated PVA/RhB/4SA-G can be utilized as a promising intelligent packaging for monitoring seafood freshness in real-time.

Phenolic compounds, one of the most crucial lipid concomitants in rapeseed, have garnered heighten attention due to their numerous health benefits. Therefore, efficiently characterizing the phenolic profile of rapeseed is paramount for discerning their potential bioactivities. This study employed untargeted metabolomics in conjunction with molecular networking to trace the phenolic composition across three rapeseed genotypes. A total of 117 phenolic compounds were identified in rapeseed by mass spectrometry under positive and negative ionization modes, including 36 flavonoids, 23 coumarins, 12 phenolic acids, 10 lignans, 4 stilbenes, 4 diarylheptanes, 1 tannin, and several other phenolic constituents. Biochemical analyses revealed that Brassica napus rapeseed typically exhibited the highest total phenolic content and total flavonoid content as well as the strongest antioxidant capacity among three rapeseed genotypes. Through correlation analysis, 17 potential antioxidant phenolic compounds were tentatively screened from rapeseed, supporting the development and utilization of natural antioxidants from rapeseed.

Regulating volatile compounds release through protein structural modification can influence food sensory properties. This study investigated the effects of controlled enzymatic hydrolysis (CEH) on the release of off-flavor compounds identified in soybean protein isolate (SPI) and revealed its potential mechanism of influence. CEH treatment significantly reduced the release of aldehydes, particularly (E, E)-2,4-decadienal, by inducing the unfolding of SPI unfolding. This structural modification exposed additional binding sites, thereby increasing the affinity of SPI for aldehyde compounds and effectively limiting aldehyde volatility. Multi-spectroscopic techniques, surface hydrophobicity, and dynamic light scattering (DLS) analyses confirmed these structural changes. Isothermal titration calorimetry (ITC) analysis suggested that non-covalent interactions, dominated by hydrogen bonds and hydrophobic interactions, were the primary factors driving these changes, as further confirmed by molecular dynamics (MD) simulations and independent gradient model (IGM) analysis. Additionally, proteomics revealed that covalent binding, including Michael addition and Schiff base reactions, also influenced the aldehydes release.

Direct analysis in real time mass spectrometry (DART-MS) is a novel method for the authentication of food and feed that represents a serious alternative to established methods. This study aims to analyze hazelnuts from different origins and identify potential marker metabolites using a high-resolution DART-MS platform and a non-targeted metabolomics approach. To investigate the suitability of DART-MS for authenticating the origin of foods with a high fat content, 172 hazelnut samples from 5 countries were analyzed. Data evaluation using principal component analysis (PCA) and Random Forest-based classification led to an accuracy of 93.2 %, demonstrating the high valence of the DART-MS approach for verifying the origin of hazelnuts. In addition, 16 marker metabolites were identified and revealed the importance of di- and triacylglycerols for the authentication of hazelnuts. These results demonstrate the high suitability of DART-MS based analysis as a rapid, cost-effective, and environmentally friendly approach for food authentication.

To address the challenge of preserving fresh chestnuts, chitosan (CS), hydroxypropyl methylcellulose (HPMC), nisin (N), and sodium alginate (SA) were utilized in the preparation of a bilayer edible film named CS-HPMC-N/SA, which was compared to the monolayer films CS-HPMC and CS-HPMC-N. In comparison to the CS-HPMC film, the CS-HPMC-N and CS-HPMC-N/SA films exhibited increased water vapor permeability (WVP), oxygen permeability, and thickness, while transparency, tensile strength (TS), and elongation at break (EAB) were reduced. The bilayer film CS-HPMC-N/SA showed higher WVP, transparency, thickness, and EAB, but lower TS than the monolayer film CS-HPMC-N. The chestnuts coated with CS-HPMC-N/SA showed lower respiratory intensity and decay rate compared to those coated with CS-HPMC and CS-HPMC-N. These results suggested that the bilayer film CS-HPMC-N/SA, containing nisin, has potential as an edible material for preserving fresh chestnuts.

Polyphenols can be used as an amending agent for protein emulsions. The effect of rutin addition on grass carp myofibrillar (GMP) stabilized Pickering emulsions was investigated. With the increase of rutin concentration, the particle size of GMP/rutin decreased (∼3760 nm to ∼279 nm), and the contact angle increased (53.88° to 73.93°) with higher α-helix and random coil ratio in protein secondary structure. The surface activity of protein-rutin was improved reflected by the lower oil-water interface tension. With the increase of rutin, the viscoelasticity and gel strength of the emulsion were significantly increased (P < 0.05). The emulsion droplets showed more densely packed structure with GMP/rutin particles surrounding the droplets. The presence of rutin improved the centrafuge and oxidation stability of the emulsion. Herein, GMP/rutin can be used as a food-grade emulsifier/stabilizer for Pickering emulsions with enhanced emulsifying properties and provides basis for the high value-added utilization of GMP.

A sequential extraction process combining supercritical fluid extraction (SFE: 25.0 MPa, 75 min, 50.0 °C, and 10.0 mL/min flow) with pulsed electric fields (PEF: 3.0 kV/cm, 300 kJ/kg for head/backbones, 124.8 kJ/kg for viscera) or conventional extraction (CE: 60 min, 300 rpm) was optimized to enhance the recovery of high-added-value compounds, including proteins, bioactive peptides, minerals, heavy metals, and total antioxidant capacity (TAC) from salmon side streams. Protein levels increased notably with PEF, particularly in viscera liquid extracts, reaching 15.5 g/100 g. Bioactive peptides displayed anti-inflammatory, immunomodulatory, anticancer, hypolipidemic, and antithrombotic potential. Viscera liquid extracts showed high TAC (402.8 and 3263.6 μM). ICP-MS analysis revealed PEF treatment helps solid matrices retaining more minerals and heavy metals. Principal component analysis (PCA) on proteins, peptides, minerals, and heavy metals elucidated PEF's impact, identifying two main components affecting the salmon matrix and extract composition.

The impact of production and cooking on protein oxidation, lipid oxidation and Maillard reaction products (MRPs) generation was evaluated for firm regular tofu, tempeh, and seitan, three plant-based alternatives to meat products. Tofu showed higher content of protein-bound carbonyls (25.5 ± 5.4 nmol/mg protein) indicating higher degree of protein oxidation, while seitan exhibited the lowest content of MRPs like N(6)-carboxymethyllysine, as revealed by LC-MS/MS. Through determination of the peroxide value and thiobarbituric acid reactive substances as well as analysis of volatile oxidation compounds by GC-MS, an overall higher lipid oxidation level was found in tofu. Likewise, a mean 92.2 % depletion of naturally occurring antioxidant tocopherol, assessed by HPLC-DAD, was observed in tofu. Furthermore, acrylamide was detected in tofu at 196.0 ± 15.4 μg/kg after frying at 190 °C. This study, therefore, concluded that practices used in tempeh and seitan processing are promising strategies to limit oxidation and Maillard reactions in food.

Aromatic components are vital for the flavor profile of peaches. This study investigated the aroma compounds of 20 differential peach cultivars using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 82 distinct aromas were identified, comprising 6 lactones, 16 esters, 24 alcohols, 5 aldehydes, 12 ketones, and 19 other compounds. The yellow peach cultivar 'Tropic Beauty' exhibited the highest aroma content, whereas 'Xiahui 5' topped the white peaches. Furthermore, 11 key aromas were identified based on their odor activity values (OAVs), with hexanal demonstrating the highest average OAV of 1333.27. The top ten cultivars were ranked as follows: 'Tropic Beauty', 'NJN76', 'Vega', 'Xiahui 5', 'Zhongyoujinshuai', 'Troubador', 'Flordaguard', 'Ruiguang 35', 'Jinhualu', and 'Xiacui'. These results lay a strong foundation for assessing peach flavor and developing breeding strategies for peach cultivars.

A novel enzyme-modified cheddar cheese was prepared and the molecular mechanism of cheese flavor compensation by synergistic action of cell-free extracts and enzyme systems was investigated. By comparing five different protease-peptidase combinations, the group of neutral protease and flavor protease was found to increase the total leucine, valine, and isoleucine content (17.056 ± 0.136 g/kg) and the soluble nitrogen content was up to the level of a 12-month-matured cheese. Molecular docking and molecular dynamics simulations demonstrated their mode of action on four monomeric caseins. Adding a cell-free extract resulted in volatile flavor substances in the enzyme-modified cheese that were closest to those in the 12-month-matured cheese. This might be due to the flavor compensation effect of the conversion of leucine to 3-methylbutyraldehyde by transaminases and decarboxylases, and the conversion of 3-methylbutyric acid to 3-methylbutyraldehyde by ketoacid dehydrogenase and aldehyde dehydrogenase. This is essential for the enzyme modified cheddar cheese preparation.

This study investigated the effects of adding 4-20 % Tartary buckwheat protein (TBP, with a purity of 93.35 %) on the structural, thermal, and digestive properties of Tartary buckwheat starch (TBS) by high moisture (60 %) extrusion. The added TBP embedded and enwrapped the starch matrix, which formed protein-starch complexes. After adding 4 %-20 % TBP, the shear degradation of AP decreased. Conversely, the shear degradation of AM chains increased. The addition of TBP promoted the retrogradation of starch in extrudates, enhancing their short- and long-range ordered structures. Compared with extruded TBS, extrudates contained TBP showed a reduction of gelatinization enthalpy, a high content of resistant starch, and a lower starch digestibility. These findings provided an insight into the protein-starch interactions under high moisture extrusion, which would promote the advancement of starch-based foods with high TBP content.

Lippia alba is a medicinal plant widely used by the inhabitants of northwest Mexico to relieve gastrointestinal and inflammatory problems; however, the phytochemical profile and bioactive potential of their polar fraction have been poorly studied. In this study phytochemical screening showed qualitatively the presence of phenolic compounds, tannins, and triterpenes in L. alba aqueous infusion and stem, flower, and leaves methanolic extracts. The main phenolic compounds were quantified by high resolution liquid chromatography (HPLC-DAD) in mentioned samples, the identified compounds were ferulic acid, caffeic acid, rutin and catechin. Antioxidant capacity was evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging methods, The greatest capacity was exhibit by the flower methanolic extract (FME), against both radicals. Myoglobin protection ratio (MPR) was evaluated against hypochlorite ion, peroxyl and hydroxyl radicals, FME exhibit the greatest IC value in every test. According to the results the flower abundance in the plant may be a determining variable in its medicinal potential. This is the first study of the phytochemical profile and individual phenolic compounds present in polar extracts and aqueous infusion of L.alba Mexicana providing a first approach to continue elucidating its possible mechanisms of action.

Developing nutty plant-based yogurt (NPBY) with desired texture and sensory properties has been challenging. This study sought to investigate the effects of Tremella fuciformis polysaccharides (TFPS) on the physicochemical, textural, rheological, and microstructural properties of NPBY. The introduction of TFPS enhanced the accumulation of organic acids, water holding capacity, and antioxidant activity. The firmness of NPBY with 0.85 % TFPS increased from 187.77 × 10 N to 259.90 × 10 N, with significant enhancements in elastic modulus (G', G'') and apparent viscosity. Furthermore, the introduction of 0.85 % TFPS significantly improved liking scores in sensory evaluations. Microstructural analysis revealed that TFPS promoted the formation of proteins and oil body clusters, resulting in a more compact gel network. The synergetic effects of electrostatic and hydrophobic interactions were identified as primary driving forces for NPBY gel formation. This study provides valuable insights into the role of natural polysaccharides in strengthening plant-based yogurt gel.

Here, a facile self-assembly strategy was used to fabricate octenyl succinic anhydride starch (OSAS) nano micelles for encapsulation of K-carrageenan comprising curcumin (Cur) (KC/Cur-OSAS). KC/Cur-OSAS was used as a multipurpose edible food packaging coating on grapes. The characteristics, storage stability, photoactivated antibacterial properties and antimicrobial mechanisms of KC/Cur-OSAS were investigated. The experimental results demonstrated the potential photoactivated antibacterial performance of KC/Cur-OSAS gel coating, with an antibacterial efficacy of more than of 99 % against S. aureus and E. coli. Moreover, the coating showed good biocompatibility and 3D printing potential, and could reduce dewatering, prevent nutrient degradation, inhibit bacterial proliferation, increase nutritional content, maintain food quality, and extend the shelf life of food by more than 3 days, when conserved at a temperature of 25 °C. Hence, the light-driven KC/Cur-OSAS coatings prepared in this has great potential for improving nutrient loading and extending the shelf life of perishable food and can be used for developing food packaging and preservation materials.

Herein, we prepared a new aerogel-based preservation pad using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), whey protein isolate (WPI), and cinnamon essential oil (CEO) as raw materials. The physicochemicals of the aerogel preservation pads were studied, and their effects on beef preservation were evaluated. The results showed that the aerogel monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the aerogels, and there were three-dimensional pores in the aerogels. Meanwhile, SHNC/PVA/WPI/CEO-3 (aerogel prepared using 2 g of SHNC) exhibited excellent mechanical properties (elongation: 251 %; tensile strength: 33.97 MPa) and super-high absorption performance. Additionally, the aerogel displayed excellent antioxidant and antibacterial properties (83.74 %). The preservation experiment showed that, at 4 °C, the aerogel preservation pad inhibited the growth and reproduction of bacteria on the surface of beef, inhibited lipid oxidation, effectively preserved the color of beef, and extended the shelf life of beef from 4 to 12 days.

The excessive use of antibiotics and the presence of tetracycline (TC) residues poses a significant threat to human health. It is imperative to develop antibacterial materials which address the issue of bacterial resistance as well as to establish reliable methods for detecting TC to ensure food safety. This study reports the synthesis of silicon quantum dots (SiQDs) with blue fluorescence emission at 420 nm via a hydrothermal method, using allyloxytrimethylsilane, triacetoxy(methyl)silane as the silicon sources and sodium citrate as a reducing agent. The synthesized SiQDs demonstrated remarkable photostability in 60 min of UV irradiation as well as pH-stability across a range from 2.09 to 11.92. They exhibited salt tolerance and anti-oxidant capacity, even when the concentrations of NaCl and HO were up to 4 mol/L and 1000 μmol/L, respectively. Notably, the SiQDs displayed efficient antibacterial activity without resistance by electrostatic interaction and excessive production of reactive oxygen species (ROS), which would damage the bacterial cell walls and subsequently inhibit bacterial growth and reproduction. The minimum inhibitory concentration of SiQDs was 0.45 mg/mL against Escherichia coli and 0.25 mg/mL against Staphylococcus aureus, respectively. Besides, a fluorescence nanoprobe based on SiQDs was meaningfully constructed to sensitively and rapidly determine TC owing to the internal filtration effect. The limit of detection for SiQDs to TC was 0.0006 μmol/L with a linear range from 0.001 to 0.010 μmol/L. The probe's practicality was confirmed in spiked honey samples from different manufacturers with an approximate 100 % recovery of TC. Consequently, this research presents a promising avenue for enhancing the detection of TC in food safety and the development of antibacterial agents without bacterial resistance.

Acrylamide (AA) has been classified as a toxic, harmful, and carcinogenic substance since 2002, and therefore it is currently widely studied. When functional amino and carbonyl groups of asparagine and reducing sugars are condensed into Schiff bases, they are transformed into AA molecules at temperatures >120 °C. This mechanism is known as the Maillard reaction and is considered the main AA pathway. Simultaneously, desired browning and sensory properties are developed. However, changes in chemical composition of the matrix, properties, and secondary reactions trigger intermediary synthesis, destabilizing the medium and leading to new AA molecules. Coffee has become the most consumed beverage worldwide. Therefore, the World Health Organization established recommended benchmark levels of AA concentrations that could be detected in roasted coffee beans and by-products (<850 μg/kg). Trace levels of AA can differ between samples due to roasting and brewing conditions, and the analytical and extraction methods chosen for sample analysis.

The effects of rosmarinic acid (RA) and kaempferol (KMP) on the pro-oxidant capacity of grass carp hemoglobin (Hb) and their interaction mechanisms were explored. Results revealed that in the 0.05-0.2 mg/mL range, RA exhibited superior inhibition of free iron release from Hb. Moreover, the fluorescence mechanism of Hb by RA/KMP was static quenching, and thermodynamic parameters inferred that Hb and RA/KMP spontaneously formed relatively stable complexes facilitated by hydrogen bonding and van der Waals forces. The structural analysis indicated that the interaction of RA/KMP changed the secondary structure of Hb. Besides, molecular docking illustrated that the lowest binding affinity of Hb-RA (-8.799 kcal/mol) > Hb-KMP (-8.626 kcal/mol) exhibited a stronger interaction between Hb and RA. Molecular dynamic simulations further demonstrated that adding RA was more favorable for complex formation. Overall, the interaction between Hb and polyphenols provided valuable insights for selecting antioxidants in freshwater fish preservation.