Search Results (3,114)

Newhall navel orange, a major citrus variety in China, shows considerable variation in fruit quality across production regions. To investigate the key factors driving the geographical variation, this study systematically compared the quality of Newhall navel oranges from 13 production areas and analyzed the relationships between volatile metabolites and climate variables. Our results revealed pronounced regional differences in both fruit physicochemical properties and volatile profiles. Total soluble solids, titratable acid content, and peel color parameters (L*, a*, b*) were identified as the core physicochemical indicators most strongly associated with quality variation. Using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), 106 volatile organic compounds (VOCs) were identified, of which 56 were selected as potential differential markers via partial least squares discriminant analysis (PLS-DA). Correlation analysis and partial least squares regression (PLSR) revealed that annual mean wind speed (AMWS), mean diurnal temperature variation at the expansion stage (MDTV-ES), and mean wind speed, total sunshine duration, mean diurnal temperature variation at the degreening stage (MWS-DS, TSD-DS, MDTV-DS) were important meteorological factors related to volatile metabolism. The study clarified the geographical variations in physicochemical characteristics and volatile profiles of Newhall navel oranges, as well as the key climatic factors linked to volatile metabolism, providing a crucial theoretical basis for site-specific cultivation planning, demarcation of high-quality production areas, and targeted quality regulation of citrus varieties. Full article

The aim of this study was to evaluate the effect of incorporating button mushroom (Agaricus bisporus) powder (5% and 10%, w/w) and two expansion methods (deep-fat frying and Fmicrowaving) on the nutritional, bioactive, sensory, and physical properties of third-generation snacks. Mushroom addition increased the contents of protein, raw fiber, ash and polyphenols compounds, particularly caffeic acid and chlorogenic acid derivatives. The highest nutritional value was observed in microwave-expanded snacks containing 10% mushroom powder, which showed increased protein (4.59%), ash (2.5%) and raw fiber (3.31%) contents combined with very low fat level (0.14%) Microwave expansion promoted better retention of bioactive compounds with the highest total polyphenol content reaching 195.48 mg/kg. Instrumental sensory analyses revealed that mushroom addition intensified bitter and metallic taste attributes and enhanced roasted and earthy aroma notes associated with increased levels of pyrazines, phenols, alcohols, and acids. Moreover, mushroom incorporation reduced expansion at higher inclusion levels, altered texture, and caused a darker color. Overall, dried mushroom powder proved to be an effective potential functional ingredient that improved the nutritional and antioxidant value of third-generation snacks, while microwave expansion offered superior retention of bioactive compounds and more favorable physical characteristics. Full article

Strawberry fruit is highly perishable and susceptible to oxidative stress and rapid quality deterioration during postharvest storage. This study evaluated the effectiveness of an edible coating based on xanthan gum (XG), enriched with citric acid (CA) and/or ascorbic acid (AA), in preserving the quality of ‘Rossetta’ strawberries stored at 4 ± 1 °C for 9 days. Coated fruits showed higher values of firmness, titratable acidity, and color parameters compared to the control, along with a more gradual increase in total soluble solids, indicating reduced dehydration and delayed ripening. In addition, treated samples retained higher levels of bioactive compounds, including total phenolics, flavonoids, and anthocyanins, as well as antioxidant activity, confirming improved nutraceutical quality during storage. By the end of storage, the combined XG+CA+AA coating modulated the antioxidant enzymatic system, enhancing the activity of superoxide dismutase (44.6%), catalase (31.6%) and ascorbate peroxidase (44.6%) in counteracting oxidative stress, accompanied by a 32.8, 45.9 and 29.8% reduction in polyphenol oxidase and lipoxygenase activities, as well as malondialdehyde content, compared to the control, respectively. Overall, the combined XG+CA+AA coating was the most effective, highlighting a synergistic action of the acids and confirming its potential to extend shelf life and preserve strawberry quality. Full article

Flavonoids are essential secondary metabolites that predominantly affect flower pigmentation in plants. Understanding the molecular mechanisms underlying flower color divergence is crucial for ornamental plant breeding. This study aimed to elucidate the factors responsible for the differences in color between white-petaled Cosmos bipinnatus and orange-petaled Cosmos sulphureus. We employed an integrated approach combining untargeted LC–MS/MS metabolomics and high-throughput transcriptome sequencing of fresh petals to analyze pigment composition and differential gene expression. Petal pigment extraction, total flavonoid quantification, and metabolomic profiling consistently revealed that differences in flavonoid abundance are responsible for flower color divergence between the two species. In contrast, carotenoids, previously considered potential contributors to flower coloration, were neither evident in the oil phase of the pigment extracts nor detected by metabolomic analysis. Flavonoid compounds accumulated at relatively high levels in the orange petals of C. sulphureus, reaching 11.36 times that of C. bipinnatus, contributing to its bright appearance. Transcriptomic analysis revealed differences in gene expression patterns between the two species, highlighting key candidate genes involved in the flavonoid biosynthesis pathway, such as chalcone synthase. These findings indicate that the orange coloration of C. sulphureus may be associated with CHS-regulated accumulation of naringenin chalcone and downstream compounds in the flavonoid metabolic pathway after CHS, providing valuable theoretical support for a deeper understanding of the causes underlying the differences in flower color between C. bipinnatus and the orange-petaled C. sulphureus. Full article

This research focused on the formulation of a health-oriented, clean-label food product fortified with encapsulated bioactive compounds from Sambucus nigra, Aronia melanocarpa, and Echinacea purpurea. To evaluate the protection of these sensitive compounds during production and storage, a comprehensive characterization was performed. This included basic physicochemical analyses, phenolic profiling, antioxidant activity tests, as well as rheological and textural measurements. Furthermore, sensory analysis, consumer evaluation, and microbiological stability during storage were assessed. Results from Scanning Electron Microscopy (SEM) and Fourier-Transform Infrared Spectroscopy (FTIR) analyses confirmed the structural integrity of the capsules post-processing. Additionally, the application of a starch–psyllium carrier ensured that the textural and rheological properties remained fully comparable to the control sample, preventing undesirable matrix alterations. Specifically, product hardness (1.17–1.23 N) and adhesiveness (8.17–8.94 N·s) were maintained at stable levels, while color alterations were minor and likely noticeable only to trained observers (ΔE* < 3.2). Microbiological evaluation demonstrated that the application of different formulated products effectively inhibited the growth of Gram-positive and Gram-negative bacterial strains, with inhibition rates increasing from 3.4 to 39.7%. Collectively, the experimental data demonstrate that encapsulation is a highly effective strategy for fortifying fruit-based systems with sensitive extracts, successfully maximizing bioactivity retention while maintaining high product quality and sensory appeal. Full article

The growing prevalence of chronic degenerative diseases has increased interest in nutritional strategies based on natural bioactive compounds such as polyphenols. This study aimed to develop a polyphenol-fortified tomato juice using extracts from unripe green tomatoes and to evaluate its physicochemical, antioxidant, sensory, and storage properties. Polyphenolic extracts obtained from tomato by-products were characterized using spectrophotometric and HPLC analyses and incorporated into tomato juice, which was then pasteurized and stored for six months. Total polyphenol content increased from 40.97 to 82.45 mg GAE/100 g, decreasing to 71.44 mg after storage; HPLC confirmed higher levels of key phenolic compounds in fortified juice. DPPH antioxidant activity increased in fortified juice compared to control, since pasteurization had limited effects but decreased after storage, with a moderate reduction in bioactivity. Colorimetric and sensory analyses showed changes in color, aroma, and sweetness after storage, potentially affecting consumer acceptance, although overall composition remained largely stable. Overall, results demonstrate the feasibility of producing a polyphenol-enriched tomato juice from agro-industrial by-products with improved antioxidant properties and acceptable technological stability. These findings support the valorization of tomato processing waste and suggest potential applications in functional food development, human health promotion, and the sustainability of agri-food systems’ overall approach. Full article

For over 70 years, microalgae have been considered promising ingredients for developing sustainable, nutritionally rich foods. Their high protein content, presence of essential amino acids, fatty acids, natural pigments, and a myriad of bioactive compounds position them as potential alternatives to conventional ingredient sources. However, despite their significant potential, the large-scale incorporation of microalgae into food products remains limited. This study presents a critical analysis of the main challenges associated with the use of microalgae in the food industry. Key bottlenecks include high production costs, technological difficulties related to biomass processing, and challenges in extracting desirable compounds. Additionally, the strong flavor, odor, and intense coloration of microalgal biomass can negatively affect sensory acceptance in food products. Other limitations involve scalability issues in cultivation systems, risks of contamination during production, and regulatory constraints related to food safety approval. Consumer perception and limited familiarity with microalgae-based foods also contribute to slower market adoption. Therefore, although microalgae represent a promising and sustainable food resource, overcoming technological, economic, and sensory barriers is essential for their broader integration into the food industry and for achieving successful market consolidation. Full article

The valorization of agri-food by-products represents a key strategy for improving sustainability and promoting circular economy principles in food systems. Pumpkin seed press cake is a protein-rich by-product with potential application in bakery products. The aim of this study was to evaluate the feasibility of using defatted pumpkin seed press cake flour (PPSF) as a major ingredient in cookie formulations and to optimize its incorporation in order to maximize nutritional quality and sensory acceptability. Chemical characterization showed that PPSF has a superior nutritional profile compared to wheat flour, containing 55.75% protein, 8.78% minerals, and 6.15% total dietary fiber, along with significantly higher levels of total phenolics, total carotenoids, and β-carotene (0.26 mg/100 g). Formulation optimization using response surface methodology (RSM) enabled a high inclusion level of 69.61% PPSF, with 41.32% sugar and a baking time of 9 min and 29 s. The developed predictive models for diameter, thickness, overall acceptability, and bending stiffness were highly significant (p < 0.05) with a non-significant lack of fit (p > 0.05), confirming their statistical reliability for exploring the design space. The optimized C-PPSF (defatted pumpkin seed press cake flour) cookies showed a significant nutritional improvement, with protein content increasing from 13.05% to 30.17% and antioxidant capacity (DPPH) rising from 2.90% to 7.10%. While the enriched cookies had a darker color (L* 51.98) and reduced snapping force (39.7 N) due to gluten dilution, they maintained stable geometric parameters and achieved higher sensory scores for aroma, taste, and overall acceptability compared to the control. The main finding of this study is that PPSF can replace a substantial proportion of wheat flour in cookies while maintaining consumer acceptability and significantly improving nutritional quality. The optimized formulation with approximately 70% PPSF shows that this by-product has the potential to serve as a major ingredient in bakery products rather than only as a nutritional supplement. These results confirm that PPSF is a powerful functional ingredient that supports zero-waste manufacturing and provides a foundation for its broader use in bakery formulations within circular economy approaches. Future research should focus on shelf-life stability, bioaccessibility of bioactive compounds, volatile aroma profiling (e.g., GC–MS analysis), and industrial-scale validation of PPSF-based formulations. Full article

In Chile, Eucalyptus globulus stands out as a significant forest species, yielding around 2 million tonnes of bark; this by-product is a valuable source of phenolic compounds. This research evaluated the valorization of E. globulus bark using alkali-assisted extraction (AAE) and obtained extracts intended to protect the wood against fungal degradation and ultraviolet (UV) radiation. The chemical and thermal properties of the extracts were characterized using total phenolic content (TPC), antioxidant capacity, FTIR spectroscopy, LC-LTQ-Orbitrap-MS, and thermal analyses (TGA and DSC). Pine wood samples were impregnated using the Bethel process, and their absorption, retention, leaching, UV resistance, gloss, and antifungal efficacy were evaluated. The AAE showed an extraction yield of 8.79%, almost double that of aqueous extraction, with a phenolic content of 970 mg GAE/100 g dry bark and good antioxidant capacity. The MS/MS analysis tentatively identified low-molecular-weight organic acids, phenolic acids, a hydrolyzable tannin derivative, ellagic acid, methylated flavonol glycosides, and an iridoid non-phenolic metabolite. Thermal analysis indicated greater stability of the alkaline extracts, with a mass loss of less than 10% up to 200 °C, and significant degradation between 220 and 300 °C. Leaching tests showed a lower release of polyphenols from alkali-treated wood, indicating reduced mobility and/or greater retention of the extractives within the wood structure. Biological assays demonstrated effective inhibition of stain fungi and strong resistance to brown rot. Furthermore, UV aging tests showed less color change (Delta E*) and greater resistance to surface degradation. These results demonstrate the potential of alkaline extracts from E. globulus bark as sustainable additives for wood protection. Full article

This study aimed to optimize vacuum frying parameters, frying temperature (80–120 °C) and frying time (10–20 min), using response surface methodology (RSM) to maximize the quality of rice crackers from black glutinous rice. Vacuum frying temperature and time had no significant (p > 0.05) effect on protein, fiber, total anthocyanin content, and total flavonoid content. An increase in frying temperature increased the expansion ratio and total phenolic content (TPC), while decreasing bulk density and DPPH. Extending frying time significantly (p ≤ 0.05) increased fat content. Increasing both frying temperature and time reduced hardness, moisture, and water activity, and significantly changed color. These trends were evaluated using regression models with R² values ranging from 0.858 to 0.999. Based on the developed models, the optimal condition was estimated at approximately 110 °C for 10 min, graphically predicting rice crackers with 23.32%db fat, hardness of 4.83 N, and TPC of 2.63 mg GAE/g. Compared with atmospheric frying (160 °C, 10 min), the optimal vacuum frying condition (110 °C, 10 min) reduced fat by 36.16%, decreased hardness by 68.65%, and increased TPC by 95.49%, suggesting that vacuum frying can produce black glutinous rice crackers with lower fat, higher antioxidant compounds, and greater crispiness under these specific parameters. Full article

To characterize intraspecific variation in phenolic acid composition and in vitro antioxidant capacity, color parameters, total phenolic contents (TPC), hydrolyzable phenolic acid profiles, and DPPH and ABTS radical scavenging capacities were systematically determined in the flesh of 33 Cucurbita pepo accessions. All accessions exhibited bright yellow flesh, with significant variation in red-green value (a). TPC and antioxidant capacity differed markedly among accessions and generally followed right-skewed distributions, indicating that a limited number of accessions accumulated high levels of phenolics and antioxidant activity. Eight phenolic acids were quantified by high-performance liquid chromatography (HPLC), with p-hydroxybenzoic acid (8.97–341.98 μg/g), p-coumaric acid (2.42–761.88 μg/g), and ferulic acid identified as the major compounds. Ferulic acid and caffeic acid showed strong positive associations with both DPPH and ABTS scavenging capacities. Hierarchical clustering separated the accessions into two major groups, with Group 2 exhibiting higher TPC (208.89–657.69 µg GAE/g), total phenolic acid content (109.92–890.85 µg/g), and ABTS antioxidant capacity than Group 1. The high-antioxidant accessions may serve as promising candidates for antioxidant-enriched C. pepo products and quality-oriented breeding. Full article

Blanching is a critical postharvest step that influences broccoli color, texture, flavor, and nutritional quality, and may affect the formation of warmed-over flavor (WOF) related volatile compounds under thermal processing. This study compares hot water blanching (HWB, 98 ± 1 °C, 30 to 150 s) and steam blanching (SB, 100 °C, 30 to 150 s) by analyzing color, texture, peroxidase activity, electronic nose, volatile compounds, sulforaphane content, and scanning electron microscopy (SEM) to determine how blanching conditions influence physicochemical attributes, cellular organization, and WOF-related volatile profiles in broccoli. Overall quality retention was superior with SB, particularly at 60 s, as evidenced by lower residual enzyme activity, improved firmness retention, better maintained cellular structure as observed microscopically, and higher sulforaphane retention relative to HWB. Multivariate analysis identified nine key volatile markers (variable importance in projection (VIP) > 1 and relative odor activity value (ROAV) > 1), including the WOF-associated aldehyde pentanal. Broccoli treated by SB for 60 s exhibited markedly lower levels of these aldehydes than samples subjected to HWB. Correlation analysis revealed a positive correlation between sulforaphane and sulfur-containing volatile compounds, including dimethyl disulfide and dimethyl trisulfide. This correlation mainly derived from the superimposed degradation of different precursor pools under thermal action: at high temperatures, dimethyl disulfide is one of the main volatile products generated from the thermal degradation of sulforaphane; meanwhile, during heating, intermediates derived from S-methyl-l-cysteine sulfoxide undergo thermal reactions to form dimethyl disulfide and dimethyl trisulfide. Collectively, these results support SB as an effective strategy to mitigate WOF while maintaining the nutritional quality of broccoli and potentially other cruciferous vegetables. Full article

This study presents a novel approach for the development of biofunctional and skin-comfortable cotton textiles through the integration of blackcurrant water/ethanol pomace extract into polysaccharide-based fabric coating. Extraction of bioactive compounds from blackcurrant pomace was optimized using response surface methodology, yielding a total phenolic content of 36.04 mg GAE/g DW, along with significant contents of flavonoids (5.28 mg QE/g DW) and anthocyanins (5.18 mg/g DW). The cotton fabric was biofunctionalized using the layer-by-layer (LbL) deposition technique, incorporating blackcurrant pomace extract within four, eight, or twelve chitosan/pectin bilayers. The biofunctionalized fabrics exhibited no cytotoxic effect and demonstrated nearly 100% antioxidant and antibacterial activity against E. coli and S. aureus. Additionally, the LbL coating enabled tunable extract adsorption (0.09–2.70%) and stabilization of bioactive compounds on the cotton surface, resulting in adjustable fabric coloration and moisture management properties (assessed using the Moisture Management Tester). Molecular docking analysis provided insight into the interactions between HPLC-detected anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside, delphinidin-3-O-glucoside, and delphinidin-3-O-rutinoside) and polysaccharides, revealing an increase in binding affinity from cellulose to chitosan and pectin. The transition from comfort-oriented fabric to a material featuring integrated moisture management and enhanced biofunctionality, achieved by coating cotton with eight chitosan/pectin bilayers incorporating blackcurrant pomace extract, renders the textile suited for medical, protective, and high-comfort applications. Full article

Blueberry fruit quality is characterized by multi-dimensional traits such as color, sugar-acid flavor, and volatile aroma. However, variations in progeny metabolites during seedling selection need further study. This research used the blueberry variety ‘Baldwin’ (BW) and its seedling offspring (BWSO) to compare fruit appearance, as well as sugar and acid components, anthocyanin monomers, and volatile metabolites. High-performance liquid chromatography was used to analyze anthocyanins, sugars, and acids, and gas chromatography–mass spectrometry was used to analyze volatile compounds. The results showed that, compared with BW, BWSO had a blacker skin and a lower L* value. Its total anthocyanin content increased by 35.90%, with delphinidin increasing the most (52.70%); component ratios were reconstructed. The main organic acids in BWSO decreased; titratable acid dropped by 29.82%, and the total soluble solids–acid ratio rose by 37.49%, indicating a good low-acid, high-sugar flavor. Forty-three differential volatile metabolites were found, and BWSO differed from BW in its green, fruity, and floral flavors. Notably, BWSO’s vitamin C (Vc) content decreased by 70.45% compared to BW, and Vc was negatively correlated with anthocyanin components. In conclusion, BWSO exhibits a black phenotype due to elevated total anthocyanins and restructured component ratios. Its low-acid trait yields better taste, but the antagonism between anthocyanin and Vc means balanced nutritional quality selection is crucial in dark-blueberry breeding. These findings offer new insights into the mechanism of color variation and provide a reference for balanced quality trait selection in seedling selection. Full article

Colored rice is a type of functional cereal rich in bioactive substances such as anthocyanins. This article systematically reviews its molecular formation, nutritional quality, health effects, and industrial applications. At the molecular level, the biosynthesis of pigments such as anthocyanins is regulated by transcription factors including MYB and bHLH, and is influenced by environmental conditions such as light, temperature, and fertilization. Nutritional analysis shows that, compared to white rice, colored rice contains higher levels of resistant starch, high-quality protein, dietary fiber, minerals, and vitamins. In addition, it is rich in various phenolic compounds and gamma-aminobutyric acid (GABA). These bioactive components have functional food applications in chronic diseases such as diabetes, cardiovascular diseases, and cancer through multiple mechanisms. These mechanisms include antioxidant and anti-inflammatory activities, regulation of glucose and lipid metabolism, and modulation of the gut microbiota. Despite the advancements in molecular breeding and precision cultivation technologies that have driven variety improvement and diversified product development, the industry still faces challenges such as the contradiction between nutrient retention and processing palatability, as well as insufficient market recognition. In the future, it is necessary to integrate multidisciplinary technologies to promote the development of colored rice. This may contribute to modulating risk factors associated with chronic diseases based on precision nutrition evidence. Full article