Review
Plant Sciences
Richard V. Espley, Laura Jaakola
Summary: The color of fruit plays a vital role in its eating quality and provides benefits for both plants and consumers. Carotenoids and anthocyanins are the main pigments in most fruit species, and their production is regulated by phytohormones and environmental conditions. Light, temperature, and water availability can all influence fruit color.
PLANT CELL AND ENVIRONMENT
(2023)
Article
Food Science & Technology
Haruna Kawasoe, Misato Wakamatsu, Shoken Hamada, Yui Arata, Kiho Nagayoshi, Rio Uchida, Rizu Yamashita, Takashi Kishita, Hiroki Yamanouchi, Yuji Minami, Katsuko Kajiya
Summary: The study found that pigments extracted from passion fruit pericarp can be used as natural colorants with some stability. Compared to red cabbage dye or purple sweet potato dye, the pigment extracted from passion fruit pericarp has a slightly lower color value. Foods dyed with these pigments show varying shades of pink to red.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Junbei Ni, Yifei Liao, Manman Zhang, Chen Pan, Qinsong Yang, Songling Bai, Yuanwen Teng
Summary: This study analyzed the effects of blue light on the appearance and internal quality of mango fruit, revealing the underlying mechanisms behind the regulation of anthocyanin, carotenoid, and sucrose biosynthesis pathways. Key blue light signaling-related genes and phytohormones were found to be involved in these pathways. The study provides new insights into the regulatory effects of light on the appearance and internal quality of mango fruit.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Plant Sciences
Leepica Kapoor, Andrew J. Simkin, C. George Priya Doss, Ramamoorthy Siva
Summary: The synthesis, degradation, and retention of fruit pigments are regulated by multiple factors. Manipulating these regulatory mechanisms can enhance the desired pigments in fruits. Pigments are assets to ripened fruits, augmenting their nutritive value, antioxidant levels, and industrial potential, while also serving as a tool for harvest prediction.
Article
Chemistry, Applied
Lisha Zhu, Wei Shan, Danling Cai, Zengxiang Lin, Chaojie Wu, Wei Wei, Yingying Yang, Wangjin Lu, Jianye Chen, Xinguo Su, Jianfei Kuang
Summary: Banana is a good source of carotenoids, and in this study, it was found that high temperature increases carotenoid production in banana fruit. This increase is likely due to the upregulation of specific carotenogenic genes and the carotenoid biosynthesis regulator MaSPL16. Moreover, the ethylene signaling component MaEIL9 was identified as being induced by high temperature, and it positively regulates the transcription of carotenoid formation genes. Overexpression of MaEIL9 in tomato fruit also increased carotenoid content. Transient silencing of MaEIL9 in banana fruit weakened carotenoid production caused by high temperature. Overall, these findings suggest that high temperature induces carotenoid production in banana fruit through the activation of specific genes mediated by MaEIL9.
Article
Agronomy
Danling Cai, Hong Xu, Zongli Liu, Nanhui Chen, Lisha Zhu, Zengxiang Lin, Chaojie Wu, Wei Shan, Jianye Chen, Wangjin Lu, Lin Chen, Jianfei Kuang
Summary: This study identified MaERF124 as a negative transcriptional regulator of carotenogenesis genes in banana fruit, which suppresses carotenoid production by repressing key genes involved in carotenoid synthesis. This finding provides a regulatory mechanism for improving carotenoid content in banana fruit.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Wen Li, Zekang Pei, Juane Shang, Hongjuan Yang, Xiaohua Kui, Zhifang Zeng, Cuilan Ma, Dongliang Qiu
Summary: This study analyzed the changes in quality parameters and sensory-influencing parameters of 'Yonglian No.1' peach fruits during cold storage. The results showed that the contents of various compounds and the good fruit rate varied depending on the storage stages and treatments. MAP storage for 50 days resulted in favorable exterior qualities and a higher content of total soluble solids. The study also found that the differences in phytochemical profiles and physical properties were mainly influenced by the storage stages and treatments. Overall, the study highlights the importance of proper storage and treatment for maintaining the quality of peach fruits.
Article
Horticulture
Petcharat Netlak, Ratri Boonruangrod, Charles Ampomah-Dwamena, Andrew C. Allan, Wachiraya Imsabai
Summary: This study investigated the accumulation of carotenoids and the expression of related genes in different cultivars of bananas. The results showed that there were differences in the accumulation patterns of carotenoids among different cultivars, which could be attributed to differential gene expression and the composition of the A genome.
SCIENTIA HORTICULTURAE
(2023)
Article
Plant Sciences
Shuigen Li, Jiaying Zhang, Liqing Zhang, Xianping Fang, Jun Luo, Haishan An, Xueying Zhang
Summary: In this study, lncRNAs in the southern highbush blueberry were identified using strand-specific RNA sequencing. The findings showed that blueberry lncRNAs had distinct characteristics compared to protein-coding RNAs and exhibited stage-specific expression patterns during fruit development. The study also revealed that lncRNAs may play important roles in fruit expansion and ripening in blueberries.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Feiyan Wang, Yunli Wu, Wen Wu, Yongjing Huang, Congyi Zhu, Ruimin Zhang, Jiezhong Chen, Jiwu Zeng
Summary: The study found that different colored pericarps in HLB-infected mandarin 'Shatangju' fruits were associated with reduced levels of certain carotenoids, phenylpropanoid derivatives, and down-regulation of proteins in flavonoids, phenylpropanoid derivatives biosynthesis pathway, and the photosynthesis-antenna proteins.
Review
Horticulture
Silvia Gonzali, Pierdomenico Perata
Summary: Fruit colour is a genetic trait that has ecological and nutritional value. Plants use colour to attract animals for seed dispersion, and factors such as environment and domestication have driven further diversification in fruit colour evolution. The genetic determinants of tomato colours have been identified, showing complex mechanisms of gene expression regulation that provide evolutionary flexibility to this trait.
Article
Food Science & Technology
Jiaman Liu, Bo Teng, Xiaofeng Zhang, Minghui Dai, Yue Lin, Yang Liu, Jacqui M. McRae
Summary: This study successfully converted cyanidin-3-glucoside (C-3-G) from passion fruit rind into stable nonbleachable pigments by reacting with Oolong tea extracts and acetaldehyde. The reactions formed high concentrations of stable pigments, improving color density and antioxidant capabilities. This method provides a practical way to enhance the stability of anthocyanins from passion fruit rind, potentially adding greater economic value to this waste product.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Andrew P. Dare, Catrin S. Gunther, Angus C. Grey, George Guo, Nicholas J. Demarais, Sarah Cordiner, Tony K. McGhie, Helen Boldingh, Martin Hunt, Cecilia Deng, Katja Karppinen, Laura Jaakola, Richard Espley
Summary: Bilberry is a wild berry species with high amounts of polyphenols, especially anthocyanins. Research shows that certain sugars are positively correlated with anthocyanin accumulation in the fruit, while amino acids are negatively correlated. The accumulation patterns of polyphenols in the fruit skin and flesh are related and change as the fruit develops.
Article
Agronomy
Ying Liu, Rob E. Schouten, Yury Tikunov, Xinxuan Liu, Richard G. F. Visser, Fei Tan, Arnaud Bovy, Leo F. M. Marcelis
Summary: This study investigated the effect of light intensity and spectrum on anthocyanin accumulation in purple-fruited Capsicum genotypes. The results showed that increasing the blue light fraction can increase anthocyanin levels and delay fruit ripening. Transcriptome analysis also revealed that fruits illuminated with higher blue light fractions expressed fewer genes related to ripening and senescence.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Joshua VanderWeide, Rachele Falchi, Alberto Calderan, Enrico Peterlunger, Urska Vrhovsek, Paolo Sivilotti, Paolo Sabbatini
Summary: The grapevine source-to-sink ratio and berry exposure to solar radiation both have an impact on the biosynthesis and accumulation of grape flavonoids. This study compared the effects of these factors on Merlot grapes grown in different locations to understand their sensitivity to environmental conditions. The results showed that solar radiation had a greater influence on flavonoid biosynthesis and accumulation than the source-to-sink ratio, and the vineyard environment determined whether solar radiation was beneficial or detrimental to flavonoid production.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Shengtao Bo, Sui Kiat Chang, Hong Zhu, Yueming Jiang, Bao Yang
Summary: Prenylated stilbenoids are a unique class of natural phenolic compounds with potential health benefits, including antioxidant, anti-cancer, anti-inflammatory, and anti-microbial activities. This review provides a comprehensive overview of the structure, bioactivity, potential applications, edible sources, and biosynthesis strategies of prenylated stilbenoids in the food industry. The findings regarding their use as food preservatives, nutraceuticals, and food additives are discussed, providing a full image of these compounds.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Biotechnology & Applied Microbiology
Liang Gong, Ajit Kumar Passari, Chunxiao Yin, Vijay Kumar Thakur, John Newbold, William Clark, Yueming Jiang, Shanmugam Kumar, Vijai Kumar Gupta
Summary: Nowadays, the increasing production, use, and disposal of plastic products is a major environmental issue. The presence of plastic particles and other impurities in the food supply chain poses significant health risks to humans, animals, and the environment. Biodegradable plastics aim to create a more sustainable and eco-friendly world. This article discusses the critical issues that need to be addressed for the commercial viability of bioplastic production.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Zhongsuzhi Chen, Meiying He, Yijie Zhou, Xi Chen, Hong Zhu, Bao Yang, Yueming Jiang, Hongxia Qu
Summary: Water-soluble polysaccharides were extracted from litchi pulp, with arabinogalactan identified as its main component. The dominant monosaccharide constituents were arabinose and galactose. During storage, galactose and mannose levels increased while ATP, ADP, and AMP levels decreased with pulp breakdown. The WSP depolymerized, resulting in decreased content and molecular weight but stable structure. Enzymes such as polygalacturonase, pectate lyase, 8-galactosidase, and alpha-L-arabinofuranosidase were active during different stages of storage. Except for LcPME, gene expression for LcPL, LcGAL, and LcPME was downregulated. Depolymerization was mainly caused by the rupture of branched side chains and glucuronic acid backbones, with both enzymatic and nonenzymatic factors involved.
Article
Chemistry, Applied
Qiuxia Yang, Yushan Guo, Yueming Jiang, Bao Yang
Summary: Oligosaccharides are recognized as prebiotics and their structure is closely related to bioactivity. In this study, UPLC-MS/MS was developed to identify the structure of oligosaccharides, which mainly appeared as sodium adduct in the chromatogram. The fragmentation patterns of oligosaccharides were summarized for different glycosidic linkages. The results showed that UPLC-MS/MS was effective in identifying the structure of oligosaccharides and could be applied in polysaccharide structure identification.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Guoxing Jing, Yuanyuan Wang, Mengping Wu, Wenjie Liu, Shaofeng Xiong, Jianna Yu, Wenshan Li, Wen Liu, Yueming Jiang
Summary: Mycotoxins, highly toxic secondary metabolites produced by fungi, pose a serious threat to food safety and human health. Photocatalytic technology has shown great promise for the degradation of mycotoxins in food due to its high efficiency and low cost, particularly for aflatoxin and deoxynivalenol. This review provides an updated overview of the progress in photocatalytic degradation of mycotoxins in food, including the characteristics of new photocatalytic materials, degradation products, and potential mechanisms and pathways. It also offers a prospect for the future application of photocatalytic technology in mycotoxin degradation.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Plant Sciences
Lanting Zeng, Xiaochen Zhou, Xiumin Fu, Yilong Hu, Dachuan Gu, Xingliang Hou, Fang Dong, Ziyin Yang
Summary: This study investigates the correlation between the production of the volatile compound phenylacetaldehyde (PAld) and light in tea plants. It was found that PAld biosynthesis is inhibited under light and induced in darkness. Additionally, PAld may promote chlorophyll excitation in dark-treated chloroplasts but also degrade chloroplasts and chlorophyll, negatively affecting photosynthesis. Red and blue light can inhibit PAld biosynthesis, reducing its adverse effects on chloroplasts during the day.
HORTICULTURE RESEARCH
(2023)
Review
Food Science & Technology
Wanli Zhang, Yonggui Pan, Yueming Jiang, Zhengke Zhang
Summary: This study summarizes the application of gas fumigation technology in postharvest fruit quality management and the related biochemical mechanisms. Gas fumigants, such as SO2, ClO2, ozone, NO, CO, 1-MCP, essential oils, H2S, and ethanol, have been found to effectively improve postharvest fruit quality by delaying senescence, inhibiting browning, controlling disease, and alleviating chilling injury. Gas preservatives play multiple roles in postharvest fruit quality control, including antifungal agent, anti-browning agent, redox agent, ethylene inhibitors, elicitor, and pesticide remover. Recent developments in slow-release gas fumigation treatments suggest potential for improved performance. However, some gas fumigants may have side effects on the fruit, which needs to be addressed with combined treatments.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Fengjun Li, Youxia Shan, Haobin Wang, Guoxiang Jiang, Xiaochun Ding, Hanzhi Liang, Chunlan Wang, Xiangjin Kong, Lihong Xie, Yueming Jiang
Summary: The NAC transcription factor BrNAC029 was found to accelerate leaf senescence of Chinese flowering cabbage by activating the transcription of related genes, promoting chlorophyll degradation, and reducing endogenous cytokinin levels.
Article
Agriculture, Multidisciplinary
Lihong Xie, Qiuxiao Yang, Yanfei Wu, Jianbo Xiao, Hongxia Qu, Yueming Jiang, Taotao Li
Summary: The response of fungi to oxidative stress during infection on postharvest fruit is not well understood. In this study, hydrogen peroxide (H2O2) treatment was found to inhibit the growth of Fusarium proliferatum, a fungus causing crown rot of banana fruit. H2O2 exposure increased reactive oxygen species (ROS) and fumonisin B1 (FB1) production in F. proliferatum. Additionally, FB1 biosynthesis was shown to be associated with oxidative stress and contributed to fungal infection on banana fruit.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Chunxiao Yin, Hong Zhu, Yuli Lao, Yueming Jiang, Liang Gong
Summary: In this study, extracellular vesicles (EVs) were isolated and characterized from C. reticulata juice, and it was found that these EVs could significantly inhibit the mycelium growth of P. italicum on citrus fruit. Through transcriptome, sRNA, and degradome sequencing, a total of 100 miRNAs from EVs were identified and their target characterization revealed their association with host defense-related pathways. This research elucidates the molecular mechanisms of citrus exosome inhibition on P. italicum through miRNA-mediated cross-kingdom pathogen RNA interference.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Plant Sciences
Guiping Cheng, Changchun Ye, Jiajun Zhang, Hongmei Li, Yueming Jiang, Xuewu Duan
Summary: Cuticular wax protects plant tissues from water loss. The differences in surface morphology, water permeability, and chemical composition of cuticular wax were compared among leaves, calyx, and petals of two carnation cultivars at different postharvest stages. The results showed significant differences among tissues but not among cultivars or postharvest stages, suggesting a strong association between cuticular chemical composition and water barrier function.
PHYSIOLOGIA PLANTARUM
(2023)
Review
Food Science & Technology
Wanli Zhang, Yueming Jiang, Zhengke Zhang
Summary: Fresh fruits have good flavor and high nutritional value, but they age and decay rapidly after harvest, requiring the use of green postharvest fruit preservatives. Natural organic acids are considered as promising options due to their safety and effectiveness. This review discusses the recent applications of various natural organic acids in postharvest fruit quality management, highlighting their potential biochemical mechanisms and benefits in delaying senescence, preventing chilling injury, controlling diseases, inhibiting browning, and improving overall fruit quality. Chemical modification and cotreatment strategies are also considered to enhance the efficiency of natural organic acid preservation methods.
Review
Food Science & Technology
Jiali Yang, Zhengjiao Gao, Zhiqian Yu, Yu Hou, Dingtao Tang, Huiling Yan, Fuwang Wu, Sui Kiat Chang, Yonggui Pan, Yueming Jiang, Zhengke Zhang, Bao Yang
Summary: This review summarizes the natural aurones isolated from dietary plants, a subclass of active flavonoids characterized by a scaffold of 2-benzylidene-3(2H)-benzofuranone. Their positive effects on immunomodulation, antioxidation, cancer prevention, and maintaining the health status of cardiovascular, nervous system, and liver organs are highlighted. The biosynthesis strategies of plant-derived aurones are elaborated to tackle their limited natural abundance, and the potential application of natural aurones in food coloration is discussed. This paper provides a comprehensive overview of dietary aurones, combining up-to-date information.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Yipeng Chen, Yueming Jiang, Lingrong Wen, Bao Yang
Summary: Pectin can improve the bioaccessibility of icaritin as a nanocarrier, while ultrasound can modify the pectin structure. This study investigated the effects of ultrasound-modified pectin (UMP) on the physiochemical properties of icaritin/pectin micelles (IPMs). The UMP-IPMs showed lower encapsulation efficiencies and loading capacities compared to native IPMs, but exhibited stronger anti-proliferation activities against HepG2 cells.
Article
Food Science & Technology
Qiuxia Yang, Yingjun Liu, Yushan Guo, Yueming Jiang, Lingrong Wen, Bao Yang
Summary: This paper reviews the latest reports on nutrients and phytochemicals in fig, summarizes the health benefits and side effects reported in the last decade, and discusses the impacts of postharvest processing and variety selection on fig quality. Figs are rich in bioactive phytochemicals, with prenylated phenolics being rare and having good antioxidant, anticancer, and other activities. Sugars, organic acids, coumarins, and prenylated phenolics can be used as marker chemicals for variety selection.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
