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.

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 this paper, using a single-step method, resveratrol (RES)-loaded egg white protein (EWP) nanospheric particles were successfully prepared. The micelle behavior, micromorphology, molecular structure changes, and emulsifying properties of the nanoparticle were analyzed, and the molecular interaction between EWP and RES and the environmental response stability of the nanoparticle was characterized. The results show that I373/I385 dropped from 1.1 to about 0.8, indicating that high concentration of ethanol induced EWP to form a more hydrophobic and less polar structure. RES promoted the uniformity of the nanoparticle and formed a tightly-packed spherical three-dimensional structure by characterizing microstructure. Raman and infrared spectroscopy revealed enhanced hydrogen bonding between EWP and RES, increased g-g-g and t-g-t disulfide bonds, and the formation of three-dimensional helical structures due to the opening of flexible structural intervals. Molecular docking analysis identified hydrogen bonds and hydrophobic interactions as the main forces facilitating the binding between RES and EWP. Particle size analysis showed that D3,2 decreased from 30.51 to 17.88 μm, indicating better emulsion stability. The preservation of RES at 0.4 mg/mL was 94.49% in 50 mM NaCl and 83.68% in 500 mM NaCl, with no significant stability change (p > 0.05) over 48 h, revealing a concentration dependence of salt ions and storage stability of RES in the nanoparticle. This study establishes a foundation for exploring the incorporation of high-value hydrophobic compounds into EWP.

In this paper, using a single-step method, resveratrol (RES)-loaded egg white protein (EWP) nanospheric particles were successfully prepared. The micelle behavior, micromorphology, molecular structure changes, and emulsifying properties of the nanoparticle were analyzed, and the molecular interaction between EWP and RES and the environmental response stability of the nanoparticle was characterized. The results show that I373/I385 dropped from 1.1 to about 0.8, indicating that high concentration of ethanol induced EWP to form a more hydrophobic and less polar structure. RES promoted the uniformity of the nanoparticle and formed a tightly-packed spherical three-dimensional structure by characterizing microstructure. Raman and infrared spectroscopy revealed enhanced hydrogen bonding between EWP and RES, increased g-g-g and t-g-t disulfide bonds, and the formation of three-dimensional helical structures due to the opening of flexible structural intervals. Molecular docking analysis identified hydrogen bonds and hydrophobic interactions as the main forces facilitating the binding between RES and EWP. Particle size analysis showed that D3,2 decreased from 30.51 to 17.88 μm, indicating better emulsion stability. The preservation of RES at 0.4 mg/mL was 94.49% in 50 mM NaCl and 83.68% in 500 mM NaCl, with no significant stability change (p > 0.05) over 48 h, revealing a concentration dependence of salt ions and storage stability of RES in the nanoparticle. This study establishes a foundation for exploring the incorporation of high-value hydrophobic compounds into EWP.

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.

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.

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.

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.

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.