Curcumin compounds are important bioactive compounds in ginger, yet their analysis is limited by their low concentrations. In the current research, a highly sensitive and reliable approach for simultaneous quantitative detection of three curcumin compounds in ginger samples was established using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). The extraction solvent, volume of extraction solvent, sonication time, and oscillation time were optimized by a single factor experiment. The method validation results showed that the regression coefficients were higher than 0.9990, and the linearity was satisfactory. Matrix effects were negligible with the values of 94.6%–98.8%. The recovery at three spiking levels was between 81.7% and 100.0%, and the precision was less than 5.4%. The approach could be used to determine the curcumin components in ginger samples since the results demonstrate that it is easy to use, practicable, repeatable, and accurate.

The objective of the study was to examine the physicochemical properties and emulsification stability of three different Auricularia auricula polysaccharides (AAP) obtained through hot water extraction (AAP-W), hot acid extraction (AAP-A), and hot alkaline extraction (AAP-AL), respectively. The findings indicated that AAP-W exhibited superior emulsification stability compared to the other two polysaccharides. AAP-W was employed as a natural emulsifier for emulsion preparation, to examine the influence of varying polysaccharide concentrations and oil-water ratios on emulsion stability. Additionally, an investigation was conducted into the stability of the emulsions with respect to pH and salt ion concentration. The findings revealed that the most favorable polysaccharide concentration for the AAP-W emulsion was determined to be 1%, while the volume fraction of the oil phase was established at 0.5. It was also observed that the emulsion exhibited robust stability even in challenging conditions characterized by strong acidic (pH 3−5) or basic environments (pH 9−11), as well as high concentrations of salt ions (0−500 mM). Furthermore, the construction of an AAP-W emulsion system incorporating β-carotene was undertaken to enhance the preservation, bioavailability, and digestive stability of β-carotene, thereby expanding the potential applications of Auricularia auricula polysaccharides. This endeavor also presents a novel approach towards the advancement of novel functional food products.

Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food additives. However, the instability, degradability, and hydrophobicity of EOs have limited their practical use in the food industry. Nanoencapsulation, a process where EOs are enclosed in a protective shell at the nanoscale, promises to enhance the biological properties of EOs. This process empowers EOs with excellent physiochemical stability and solubility, allowing for better distribution in food systems and controlled release for prolonged availability of EOs without rapid evaporation and instability. This review summarizes the recent works on encapsulating EOs to enhance their biological properties, providing a comprehensive overview of various specific nano-carriers and their applications in the food industry.

Carotenoids are colored bioactive substances increasingly used due to their antioxidant properties, vitamin A precursor role, and ability to function as a natural food color. Knowledge of carotenoid behavior during high-heat processing and subsequent storage in emulsified food matrix is essential to expand their application natural food colors and neutraceuticals. Firstly, the physical, thermal, and colloidal stability of emulsions constructed from octenyl succinic anhydride-modified starch (OSA starch)-chitosan multilayered interfaces were investigated. Results of charge reversal from −32.4 ± 1.9 mV to +38.0 ± 0.8 mV indicate that multilayered interfaces were formed in emulsions. As measured by Z-average size, the emulsions were stable after the thermal treatment at 121 °C for 60 min, thus demonstrating a novel heat-stable multilayered emulsion. Subsequently, a select multilayered emulsion was loaded with β-carotene, and its storage stability was assessed. The degradation of β-carotene in an oil-in-water emulsion was better described with zeroth order kinetics; β-carotene dissolved in bulk oil was better described using a second-order kinetic equation. The presence of an encapsulating material around the oil droplets loaded with β-carotene enhanced its stability, which makes it instrumental in extending shelf-life and maintaining a consistent appearance. The results can be used to predict the availability of β-carotene during storage.

In this study, three representative pears ('Yali' Pear, 'Huangguan' Pear, and 'Xuehua' Pear) peel/flesh polyphenol extracts were characterized by their antioxidant activity, polyphenol composition, and in vitro cholesterol/cholates binding capacity. 'Yali' Pear polyphenol extracts were selected to further investigate the mechanism of in vitro cholesterol/cholates lowering capacity. Lagergren adsorption kinetic and Freundlich isotherm models confirmed the occurrence of this combination. Turbidity, average particle size, transmission electron microscopy, and zeta potential combined confirmed the existence of some interaction between polyphenols and cholesterol/cholates. Cholesterol/cholates quenched the exogenous fluorescence of polyphenols by static mechanism. The thermodynamic interaction results revealed that the interaction between polyphenols and cholesterol is a spontaneous process, primarily driven by hydrogen bonding and hydrophobic interactions. Overall, this study aimed to investigate the confirmation of the binding removal properties of pear polyphenols on cholesterol/cholates to mitigate the adverse health effects of a high-fat diet.

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.

As a superfruit, wolfberry has extremely high nutritional value, and how to enhance the accessibility of its nutrients is the core of current research. This study focused on exploring the kinetic model of Lactobacillus plantarum CCFM1050 fermentation of wolfberry and the potential alterations of antioxidant activity and volatile flavor compounds induced by lactic acid fermentation. we monitored cell counts, product formation, and substrate changes over a 72-h period of wolfberry fermentation. A kinetic model was developed to illustrate cell growth, substrate consumption, and product accumulation during wolfberry pulp fermentation. Phenolic substance analysis revealed a significant increase in total phenol and flavonoid content in wolfberry pulp during fermentation, reaching 1.16 and 1.15 times, respectively, compared to pre-fermentation levels. The elevated levels of phenolic substances led to a substantial increase in DPPH and ABTS free radical scavenging rates in fermented wolfberry pulp, reaching 67.16% and 32.10%, respectively. Volatile components of samples were analyzed using the HS-GC-IMS method, and fingerprints of wolfberry pulp before and after fermentation were established. A total of 51 compounds were identified, including 12 alcohols, seven aldehydes, two acids, eight esters, and 12 ketones, contributing to an enhanced flavor profile in the fermented wolfberry pulp. This study is helpful for understanding the kinetic changes in the lactic acid fermentation of wolfberry, the changes of antioxidant active substances and VOCs, and provides guidance for the industrial processing of wolfberry.