The production process of fruit wines is significantly hindered by the color instability of fruit juices, primarily due to their high anthocyanin content. Recent advancements have introduced yeast strains that produce hydroxycinnamic acid decarboxylase (HCDC) into the brewing process, which have demonstrated considerable efficacy in enhancing color stability and mitigating undesirable odors in fruit wines. This review aims to elucidate the mechanism by which HCDC facilitates the synthesis of vinylphenolic pyranoanthocyanins (VPA). Additionally, we will discuss methodologies for assessing the enzyme's activity and compare the enzymatic activities derived from various sources. Furthermore, we will summarize the application of HCDC from yeast during fermentation, to provide a comprehensive scientific foundation, and reference for the utilization of this enzyme in fruit wines and other fermented wines.

In the process of post-harvest storage and transportation, the quality of fresh fruits and vegetables are decreased due to the autogenetic physiological effect and microbial pollution, which causes great losses to the food industry. Food packaging using edible film and coatings is an emerging environmentally friendly method of fruits and vegetable preservation. This review provides an overview of various film fabrication techniques, including solution casting, extrusion, electrospinning, and 3D printing, while examining the advantages and limitations of each method. A detailed analysis is offered on the key performance parameters of these films, such as mechanical strength, water vapor permeability, antioxidant activity, antimicrobial properties, and their effectiveness in preserving fruits and vegetables. Additionally, strategies to enhance the performance of edible films through incorporating nanoparticles, natural additives, and crosslinking methods are explored. The review aims to establish a comprehensive theoretical foundation and offer practical insights to support the further development and application of edible film technology in fruits and vegetables preservation.

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.

Bisphenol A widely remains in food and environmental systems. A small amount of bisphenol A can directly affect human health. However, the recent colorimetric detection methods of bisphenol A still meet the challenges such as complex operations and the influence of high-salt solutions, resulting in inaccurate detection results. Herein, Ag3PO4 nanoparticles are prepared through a facile coprecipitation method and have excellent laccase-mimicking catalytic activity. Under the catalytic action of Ag3PO4 nanoparticles, bisphenol A loses electrons and further reacts with 4-amino-antipyrine to form a red substance. Thus, a novel rapid colorimetric method for bisphenol A detection is first established based on the laccase-mimicking activity of Ag3PO4 nanoparticles. The limit of detection of the colorimetric method is determined as low as 0.222 mg·L−1, which is lower than the National Health and Family Planning Commission of China and the United States Food and Drug Administration. Moreover, the colorimetric method displays excellent selectivity against other competitive targets. Further research has confirmed the accuracy, reliability, and rapidity of the colorimetric method for detecting bisphenol A in actual food and water samples, which indicates that such a colorimetric method will play a potentially vital role in practical applications.

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.

Carya cathayensis Sarg. is widely cultivated in China as a specialized nut crop, and its discarded husks (outer pericarp) are rich in triterpenoids with known antibacterial properties. In this study, triterpenoids were extracted from Carya cathayensis Sarg. husks (CCSHs) using a surfactant-mediated, ultrasound-assisted extraction method optimized via response surface methodology, the optimized extraction yield was 33.92 ± 0.52 mg UAE/g DW. Ab-8 macroporous resin was used to purify the triterpenoids from the crude extracts, achieving a 4.3-fold increase in purity. Mesoporous chitosan aerogels were prepared, and their morphology, pore size, and specific surface area were evaluated using microscopic and nitrogen adsorption methods. These aerogels were then used to adsorb the purified triterpenoids from CCSH extracts, enhancing their antibacterial effect. Growth curves of Escherichia coli and Staphylococcus aureus demonstrated that the combination of CCSHs-derived triterpenoids and chitosan aerogel spheres resulted in an enhanced antibacterial effect. This study lays the groundwork for adding value to CCSHs while offering a pathway to develop plant-based antibacterial products.