Recent Advances in Technologies for Preserving Fresh-Cut Fruits and Vegetables.

Rapid economic growth and changing consumer patterns have made fresh-cut fruits and vegetables household staples because of their high nutritional value, their role in reducing the risk of illnesses and other health problems, and convenience. However, fresh-cut produce is susceptible to the rapid deterioration of sensory quality, nutrient loss, foodborne pathogens contamination, and spoilage caused by microbial growth, which can lead to consumer health risks. Thus, there is an urgent need to improve preservation methods, to increase the shelf life of fresh-cut produce.

Multi-Omics Joint Analysis of Molecular Mechanisms of Compound Essential Oils Inhibiting Spoilage Yeast in Paocai.

is the main spoilage fungus that causes the deterioration of paocai. Our previous study found that the compound essential oils (CEOs) of lemon, lemongrass, and nutmeg had a good inhibitory effect; however, the antimicrobial mechanism was unknown. In order to elucidate the mechanism of action of the CEO in inhibiting , transcriptomics and metabolomics were used for joint analysis.

Cellulase hyperproduction Trichoderma reesei mutant strain BB8 for the bioextraction and bioconversion of ginsenoside from Panax notoginseng.

Ginsenoside is an important bioactive substance from Panax notoginseng. However, the extraction efficiency of ginsenoside is very low. Here, we constructed a Trichoderma reesei mutant strain BB8 from T.

Microbial-driven mechanisms of arsenic methylation during Chinese rice wine fermentation.

Arsenic (As) may be a potential contaminant in Chinese rice wine. The methylation of As, which was evaluated as a possible detoxification mechanism to solve this issue. In this study, we simulated Chinese rice wine fermentation under laboratory conditions to explore As methylation behavior.

Screening, Identification, and Fermentation Characteristics of Lactic Acid Bacteria from Pickled Potherb Mustard and Potential Applications.

We identified strains of lactic acid bacteria from fermented potherb mustard that showed excellent fermentation properties. The goal was to identify superior starter cultures that would optimize the traditional fermentation process, reduce fermentation duration, and improve the quality of pickled potherb mustard. Four strains were screened: (LAB1, LAB3) and (LAB2, LAB4).

Effects of Lemongrass Essential Oil on Key Aromas of Pickled Radish During Storage Using HS-GC-IMS and in Silico Approaches.

To investigate the effects of lemongrass essential oil on the key volatile aroma compounds of pickled radish (PR) during storage, this study used headspace-gas chromatography-ion mobility spectrometry, fingerprint analysis, multivariate statistical analysis, and molecular docking to study different PR samples. The results indicated that a total of 48 volatile aromatic compounds were identified. Fingerprint analysis revealed that the aroma profiles of samples at different storage stages were different.

Rapid discrimination of different primary processing Arabica coffee beans using FT-IR and machine learning.

In this study, fourier transform infrared spectroscopy (FT-IR) analysis was combined with machine learning, while various analytical techniques such as colorimetry, low-field nuclear magnetic resonance spectroscopy, scanning electron microscope, two-dimensional correlation spectroscopy (2D-COS), and multivariate statistical analysis were employed to rapidly distinguish and compare three different primary processed Arabica coffee beans. The results showed that the sun-exposed processed beans (SPB) exhibited the highest total color difference value and the largest pore size. Meanwhile, the wet-processed beans (WPB) retained the most bound and immobilized water in green and roast coffee beans.

Theabrownin remodels the circadian rhythm disorder of intestinal microbiota induced by a high-fat diet to alleviate obesity in mice.

The intestinal microbiota undergoes diurnal compositional and functional oscillations within a day, which affect the metabolic homeostasis of the host and exacerbate the occurrence of obesity. TB has the effect of reducing body weight and lipid accumulation, but the mechanism of improving obesity caused by a high-fat diet based on the circadian rhythm of intestinal microorganisms has not been clarified. In this study, we used multi-omics and imaging approaches to investigate the mechanism of TB in alleviating obesity in mice based on the circadian rhythm of gut microbiota.

Theabrownin from Pu-erh tea attenuated high-fat diet-induced metabolic syndrome in rat by regulating microRNA and affecting gut microbiota.

Theabrownin (TB), the primary pigment in Pu-erh tea, has shown potential in alleviating metabolic syndrome (MS), though its precise mechanisms remain unclear. This study investigated the effects of Pu-erh tea water extract (WE) and TB on high-fat diet (HFD)-induced MS in rats, focusing on miRNA regulation and gut microbiota composition. Both WE and TB significantly improved markers of MS, including dyslipidemia, insulin resistance, and inflammation.

Metabolomics reveals a differential attitude in phytochemical profile of black tea ( Var. ) during processing.

Black tea's quality and flavor are largely influenced by its processing stages, which affect its volatile and non-volatile phytochemicals. This study aimed to optimized black tea manufacturing by investigating withering time, fermentation time, and temperature's impact on sensory quality. Using a U* (15) uniform design, optimal conditions were determined: 14 h of withering, 5.

Tannic Acid Film Based on One-Dimensional Supramolecular Self-Assembly for Electrical Conductivity and Oil-Water Separation.

Tannic acid is widely regarded as one of the most promising natural polyphenolic compounds. However, current research predominantly focuses on the utilization of its phenolic hydroxyl groups, with limited exploration of the functional potential of its aromatic structure. Herein, one-dimensional nanofibers based on supramolecular self-assembly were successfully prepared through the simple alkylation reaction of tannic acid and the π-π stacking of aromatic structures.

Theabrownin from Pu-erh Tea Improves DSS-Induced Colitis via Restoring Gut Homeostasis and Inhibiting TLR2&4 Signaling Pathway.

Background: Theabrownin (TB) is a dark brown pigment from Pu-erh tea or other dark teas. It is formed by further oxidization of theaflavins and thearubigins, in combination with proteins, polysaccharides, and caffeine etc. TB is a characteristic ingredient and bioactive substance of Pu-erh tea.

Integrated characterization of arabica coffee husk tea using flavoromics, targeted screening, and approaches.

This study aimed to identify the key volatile compounds in two types of processed arabica coffee husk tea, elucidate their olfactory characteristics, and investigate their antioxidant and anti-inflammatory activities. Sensory evaluation indicated differences between the two groups. A total of 64 and 99 compounds were identified in the C and FC groups, respectively, with 5 identified as key aroma compounds (ROAV≥1).

Caffeine regulates both osteoclast and osteoblast differentiation via the AKT, NF-κB, and MAPK pathways.

Although caffeine generally offers benefits to human health, its impact on bone metabolism remains unclear. This study aimed to systematically evaluate the long-term effects of caffeine administration on osteoclasts, osteoblasts, and ovariectomy-induced postmenopausal osteoporosis (OP). Our findings revealed that 3.

Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves.

Bamboo leaves contain high concentrations of various biologically active compounds, such as polyphenols and volatiles, making them attractive as raw resources for antioxidant additives in the food industry. Here, we investigated the total phenolic content (TPC) and total flavonoid content (TFC) of four bamboo leaf extracts from two species ( and ) at two growth stages (first and second years). Antioxidant capacity was determined based on the radical-scavenging capacity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS).

Recent Approaches to the Formulation, Uses, and Impact of Edible Coatings on Fresh Peach Fruit.

Peaches are among the most well-known fruits in the world due to their appealing taste and high nutritional value. Peach fruit, on the other hand, has a variety of postharvest quality issues like chilling injury symptoms, internal breakdown, weight loss, decay, shriveling, and over-ripeness, which makes a challenging environment for industries and researchers to develop sophisticated strategies for fruit quality preservation and extending shelf life. All over the world, consumers prefer excellent-quality, high-nutritional-value, and long-lasting fresh fruits that are free of chemicals.

Tea Harvesting and Processing Techniques and Its Effect on Phytochemical Profile and Final Quality of Black Tea: A Review.

Tea () has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat.

The sigma-1 receptor-TAMM41 axis modulates neuroinflammation and attenuates memory impairment during the latent period of epileptogenesis.

Background: Therapy in the latent period is favorable for retarding the process of epileptogenesis. Recently, we have discovered that the activated sigma-1 receptor (Sig-1R) attenuates the hippocampus pathological injury and memory impairment in the latent period of epileptogenesis. But the molecular mechanism needs further investigation.

Preparation and characterization of a modified Canna starch as a wall material for the encapsulation of methyleugenol improves its antifungal activity against Fusarium trichothecioides.

In this study, α-amylase (α-A) and 2-octenylsuccinic anhydride (OSA)-modified Canna starch (Cs) were prepared and characterized as wall materials and encapsulated with methyleugenol (α-A-OSA-Cs-methyleugenol); their in vitro antifungal activity against Fusarium trichothecioides (F. trichothecioides) was also investigated. The encapsulation efficiency under optimal encapsulation conditions was 83.

Extraction and characterisation of pigment from Yanzhiguo [ (Ser.) Steud.].

Yanzhiguo [ (Ser.) Steud] belongs to e family and is consumed as wild fruit, pulp and juice. However, its potential for extracting natural pigment has not yet been explored.

Effects of Different Probiotics on the Volatile Components of Fermented Coffee Were Analyzed Based on Headspace-Gas Chromatography-Ion Mobility Spectrometry.

Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to study the effects of four kinds of probiotics on the volatile components of fermented coffee. The fingerprints showed that 51 compounds were confirmed and quantified, including 13 esters, 11 aldehydes, 9 alcohols, 6 ketones, 3 furans, 5 terpenes (hydrocarbons), 2 organic acids, 1 pyrazine, and 1 sulfur-containing compound. After fermenting, the aroma of the green beans increases while that of the roasted beans decreases.

Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars.

The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with Lactobacillus acidophilus NCIB1899, Lactobacillus casei CRL 431, and Lactobacillus paracasei LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.