The soluble solid content (SSC) in grapes significantly influences their flavour and plays an integral role in evaluation of the quality and consumer acceptance. This study employed visible near-infrared (Vis-NIR) spectroscopy to rapidly quantify SSC in table grapes during storage. A predictive model was developed to construct a correlation between the spectral data and the measured SSC, while a comparative analysis was undertaken to assess the effects of various spectral preprocessing techniques. Successive projection algorithms (SPA), uninformative variable elimination (UVE), and the competitive adaptive reweighting algorithm (CARS) were adopted to eliminate redundant variables from both the original and preprocessed spectral data. The partial least squares regression (PLSR), and support vector regression (SVR) algorithms were adopted to establish a predictive model. Comparing the modelling results derived from whole-band spectral data with those obtained from selected spectral variables, the optimal spectral prediction model was formulated utilizing PLSR. The model, which incorporated filtered characteristic wavelength spectral data obtained through CARS following standard normal variate (SNV) preprocessing yielded optimum results with the correlation coefficients of the calibration set (RC), and the prediction set (RP) were 0.956 and 0.940, respectively. The root mean square errors of the calibration set (RMSEC), and prediction set (RMSEP) were 0.683 and 0.769, respectively, while the ratio of prediction to deviation (RPD) was 2.899. These results suggest that the application of Vis-NIR spectroscopy technology could effectively detect the SSC in grapes during storage, and it can provide a valuable reference for the rapid assessment of the table grape quality.

MicroRNAs (miRNAs) play important roles in various physiological activities in plants. However, their role in protecting grapes against gray mold (Botrytis cinerea) invasion remains largely unexplored. This study focuses on the phenotypic and physiological responses of 'Shine Muscat' (Vitis vinifera × V. labrusca) to gray mold infestation. High-throughput sequencing implicates several miRNAs, including miR398 and miR319, involved in the plant's defense mechanisms. Notably, miR395 emerges as a key player, positively influencing grape disease resistance. Specifically, miR395 downregulated the expression of its target gene APS1, which encodes ATP sulfurylase, a crucial enzyme in the plant's sulfur metabolic pathway. Concurrently, ATP sulfurylase downregulation increased the content of sulfate ions and glutathione (GSH). These findings were corroborated by our study of APS1. Collectively, these results suggest that miR395-APS1 modulates sulfur metabolism in grapes, thereby enhancing resistance to B. cinerea. The observed miRNA-mediated interactions between grapes and B. cinerea elucidate the role of miR395 in grape resistance to gray mold and offer new insights into the molecular mechanisms of grape disease resistance.

Aronia melanocarpa is a fruit rich in antioxidant compounds with notable health benefits; however, its astringency limits its widespread consumption. This study examined the effects of fermentation with Lactiplantibacillus plantarum 1243 and Lacticaseibacillus paracasei 139 on the microbiological dynamics, quality indicators, and flavor profile of Aronia melanocarpa juice. The results showed that, compared to the unfermented juice, the microbial count reached 7.03 lg CFU/mL at 24 h of fermentation, followed by a decline to 3.90 lg CFU/mL at 96 h. Soluble sugars experienced an initial decline, subsequently increased, and then decreased again. Acidity firstly reduced and then increased, while pH increased initially and then decreased. Total phenolic and flavonoid contents remained relatively stable at 24 h before showing a significant reduction. The DPPH radical scavenging activity significantly increased during fermentation, reaching a peak of 71.7% at 48 h. Overall improvement was observed in color and sensory acceptance of the juice. Flavor analysis demonstrated an increase in aromatic organic compounds, aliphatic aromatics, and methyl compounds, contributing to aroma enhancement in Aronia melanocarpa juice. These findings establish a basis for the use of lactic acid bacteria fermentation to enhance the quality, flavor, and functionality of Aronia melanocarpa juice, supporting the development of functional beverages.

Machine learning, in combination with optical sensing, extracts key features from high-dimensional data for non-destructive food quality assessment. This approach overcomes the limitations of traditional destructive and labor-intensive methods, facilitating real-time decision-making for food quality profiling and robotic handling. This mini-review highlights various optical techniques integrated with machine learning for assessing food quality, including chemical profiling methods such as near-infrared, Raman, and hyperspectral imaging spectroscopy, as well as visual analysis such as RGB imaging. In addition, the review presents the application of robotics and computer vision techniques to assess food quality and then drives the automation of food harvesting, grading, and processing. Lastly, the review discusses current challenges and opportunities for future research.

Skeletal muscle atrophy resulting from glucolipid metabolic disorders poses a serious challenge to human health with the rapidly increasing prevalence of diabetes and obesity. Clinical trials investigating treatment interventions against skeletal muscle atrophy yielded limited success. This article addressed novel phytochemicals, such as polyphenols, flavonoids, terpenoids, alkaloids, and plant extracts, that modulated muscle atrophy and suggested avenues for future treatment. Several studies demonstrated an inverse relationship between dietary phytochemical supplementation and the onset of skeletal muscle atrophy caused by glucolipid metabolic disorders, as evidenced by improved muscle quality and function. Insulin-like growth factor 1/protein kinase B signaling pathway activation, protein ubiquitination inhibition, enhancement of mitochondrial function and inflammatory response, reduction of oxidative stress, and regulation of gut microbiota represent the mechanisms underlying the anti-skeletal muscle atrophy effect of phytochemicals. The manuscript also contains the clinical trials and filed patents regarding the beneficial effects of phytochemicals on skeletal muscle health. This review provided fresh perspectives on potentially effective therapeutic or preventive measures (dietary phytochemical intervention) for clinically managing skeletal muscle atrophy associated with diabetes or obesity.

Protected cultivation is an effective measure for high-end grape production. Nevertheless, the long-time application of plastic film negatively influences the light environment, and results in a certain decrease in berry quality. In this study, six different light treatments, including white (W), red (R), blue (B), and three different combinations with different ratios of red and blue light (1:1, 4:1, 1:4, respectively), were applied to monitor the quality and sensory properties of 'Queen Nina' grapes. Compared to the control group (without supplemental light), all light treatments significantly increased the size and weight of berries, as well as improved their sugar, anthocyanins, flavonoids, and volatile organic compounds (VOCs) content, whereas all light treatments decreased the levels of chlorophylls and organic acids. Furthermore, the R1B4 treatment improved the content of cyanidin-3-O-glucoside (Cy) and peonidin-3-O-glucoside (Pn), which are the dominant anthocyanin compounds in red grape berry. Additionally, esters, accounting for more than 42% of the VOCs, are the main volatile compounds in 'Queen Nina' grape, and R1B4 treatment was the most favorable treatment for VOCs accumulation. The combination of red and blue light at the 1:4 ratio (R1B4) obtained the highest composite and sensory scores and had the most positive impact on berry coloration, sugars, anthocyanins, flavonoids, and VOCs accumulation, followed by the blue light treatment. In summary, the present results highlight the effective strategy of R1B4 light treatment to increase the berry quality of 'Queen Nina' grape berries.

Plant seeds from the Fabaceae (Leguminosae) family are commonly edible. However, little has been done to study the phytochemicals of red clover (Trifolium pratense) seeds. Our study aims to obtain comprehensive and novel findings on red clover seeds and supercritical fluid extraction (SFE)-extracted oil, with the purpose of exploring their potential as a new source of functional ingredients for food and health care products. In our study, red clover seed oil was extracted by supercritical CO2. Forty-four phytochemical compounds were preliminarily identified in red clover seeds and the extracted oil by UPLC-ESI-MS/MS metabolomics method. These compounds mainly belong to lipids, phenolic compounds, terpenoids and phytosterols. Red clover seeds contain fatty acids (4,676.1 mg/100 g dried seeds) and bioactive components such as phenolic compounds (228.4 mg/100 g) and tocopherols (94.9 mg/100 g). In red clover seed oil, unsaturated fatty acids are over 83% and are rich in linoleic acid (54.7 g/100 g oil) and oleic acid (14.0 g/100 g oil). These findings provide important guidance for introducing red clover seed oil into pharmaceutical products or as functional foods.

An innovative chemometric method was developed to exploit visible and near-infrared (Vis-NIR) spectroscopy to guide food formulation to reach the anticipated and constant quality of final products. First, a total of 671 spectral variables related to the puree quality characteristics were identified by spectral variable selection methods. Second, the concentration profiles from multivariate curve resolution-alternative least squares (MCR-ALS) made it possible to reconstruct the identified spectral variables of formulated purees. Partial least square based on the reconstructed Vis-NIR spectral variables was evidenced to predict the final puree quality, such as a* values (RPD = 3.30), total sugars (RPD = 2.64), titratable acidity (RPD = 2.55) and malic acid (RPD = 2.67), based only on the spectral data of composed puree cultivars. These results open the possibility of controlling puree formulation: a multiparameter optimization of the color and taste of final puree products can be obtained using only the Vis-NIR spectral data of single-cultivar purees.

Arecoline, the principal active alkaloid in the areca nut, is known for its ability to induce euphoric sensations. Since ancient times, arecoline has garnered attention for its therapeutic potential in addressing psychiatric disorders and alleviating gastrointestinal ailments. However, in 2020, the International Agency for Research on Cancer has classified arecoline as 'probably carcinogenic to humans' (Group 2B carcinogen), supported by compelling mechanistic evidence. The mechanism of action of arecoline has been extensively studied, but the results of these studies are scattered and lack systematic integration and generalization. In this paper, we have systematically summarized the mechanism of arecoline within the oral cavity, central nervous system, cardiovascular system, and digestion system, in terms of both health functions and toxic effects. In addition, we found some concentration-effect relationship between arecoline in the central nervous system and digestive system, i.e., low doses are beneficial and high doses are harmful. By summarizing the mechanisms of arecoline, this review is poised to provide in-depth and valuable insights into the clinical practice and targeted therapy of arecoline in the future.

Cork taint has devastating effects on the aroma and quality of the wine, which can cause an annual loss of may be up to more than one billion dollars. There are many causes of cork taint, but 2,4,6-trichloroanisole (2,4,6-TCA) is a major contributor, giving the wine a wet-moldy smell. This study provided a comprehensive overview of the occurrence, detection, and control/remediation of 2,4,6-TCA. The occurrence and formation mechanisms of 2,4,6-TCA mainly include microbial O-methylation of chlorophenols and chlorination of anisole. The source of 2,4,6-TCA in wine is the cork or other woodworks, but it is also possible to contaminate wine from the environment. Due to the extremely low odor threshold concentration of 2,4,6-TCA, the effective sample pre-enrichment for instrument identification and quantification is more important. The control/remediation strategies of 2,4,6-TCA mainly include eliminating 2,4,6-TCA in cork and removing 2,4,6-TCA from wine by adsorption. Finally, the challenges and possible future research directions in this research field were discussed and proposed.