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.

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.

To swiftly and noninvasively assess the freshness of bighead carp heads within simulated cold chain environments, an excitation-emission matrix fluorescence spectroscopy coupled with a long short-term memory network (EEM-LSTM) model was developed. Through the parallel factor algorithm based on analysis of residuals, diagnosis of core consistency, and split-half evaluation, three key fluorescent components from fish fillets were extracted, with the most significant components linked to tryptophan and NADH, both indicative of fish freshness. The EEM-LSTM model exhibited coherent trends in freshness indicators and demonstrated exceptional predictive capabilities for four freshness indicators simultaneously, achieving R2 values exceeding 0.8840 in simulated cold chain situations. Relative errors in the supermarket direct sales cold chain were less than 10%, surpassing those of the long-distance transport cold chain. Hence, the EEM-LSTM model stands validated for predicting fish freshness in simulated cold chains, holding promise for real-world aquatic product freshness forecasting within cold chain scenarios.

To swiftly and noninvasively assess the freshness of bighead carp heads within simulated cold chain environments, an excitation-emission matrix fluorescence spectroscopy coupled with a long short-term memory network (EEM-LSTM) model was developed. Through the parallel factor algorithm based on analysis of residuals, diagnosis of core consistency, and split-half evaluation, three key fluorescent components from fish fillets were extracted, with the most significant components linked to tryptophan and NADH, both indicative of fish freshness. The EEM-LSTM model exhibited coherent trends in freshness indicators and demonstrated exceptional predictive capabilities for four freshness indicators simultaneously, achieving R2 values exceeding 0.8840 in simulated cold chain situations. Relative errors in the supermarket direct sales cold chain were less than 10%, surpassing those of the long-distance transport cold chain. Hence, the EEM-LSTM model stands validated for predicting fish freshness in simulated cold chains, holding promise for real-world aquatic product freshness forecasting within cold chain scenarios.

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.

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.

Fresh walnuts (Juglans regia L.) are challenging to store due to their high water content and delicate green appearance. It has been reported that sodium nitroprusside (SNP, a nitric oxide donor) can promote stress tolerance. However, whether SNP affects the postharvest quality of fresh walnuts remains unknown. This research showed that appropriate SNP treatment contributed to walnut preservation; in particular, 0.5 mmol/L SNP treatment resulted in a better appearance and less decay (59.7%). Compared with the control, this treatment not only increased the levels of proteases related to fresh walnut disease (chitinase and β-1,3-glucanase) but also increased the overall antioxidant level and reduced oxidant damage. Moreover, respiratory metabolism and ethylene release were greatly suppressed (9.5%), and the overall sensory evaluation did not reveal any adverse effects associated with a lower acid or peroxide content. Thus, it was inferred that the optimal SNP dose activated disease-related enzymes, mediated the physiological metabolism rate, regulated the ROS-redox balance and therefore reduced decay and maintained the walnut quality. This is the first report of SNP (NO) application for the preservation of fresh walnuts and may provide information to facilitate practical application of this potential innovation.

Fresh walnuts (Juglans regia L.) are challenging to store due to their high water content and delicate green appearance. It has been reported that sodium nitroprusside (SNP, a nitric oxide donor) can promote stress tolerance. However, whether SNP affects the postharvest quality of fresh walnuts remains unknown. This research showed that appropriate SNP treatment contributed to walnut preservation; in particular, 0.5 mmol/L SNP treatment resulted in a better appearance and less decay (59.7%). Compared with the control, this treatment not only increased the levels of proteases related to fresh walnut disease (chitinase and β-1,3-glucanase) but also increased the overall antioxidant level and reduced oxidant damage. Moreover, respiratory metabolism and ethylene release were greatly suppressed (9.5%), and the overall sensory evaluation did not reveal any adverse effects associated with a lower acid or peroxide content. Thus, it was inferred that the optimal SNP dose activated disease-related enzymes, mediated the physiological metabolism rate, regulated the ROS-redox balance and therefore reduced decay and maintained the walnut quality. This is the first report of SNP (NO) application for the preservation of fresh walnuts and may provide information to facilitate practical application of this potential innovation.

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.

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.

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.

Saccharomyces cerevisiae is the earliest domesticated fungus, researched deeply and widely used fungus. When used in food fermentation, Saccharomyces cerevisiae has an important influence on the quality, flavor, and aroma of products. Future developments will focus on enhancing flavor diversity, increasing production efficiency, sustainability, and product consistency, as well as improving the fermentation characteristics by using advanced technologies. Saccharomyces cerevisiae is an ideal substrate for synthetic biology research, usually used in the production of lactic acid, terpenes, steroids, vaccines, etc., which helps to reduce production cost, shorten the production cycle, improve production capacity, and has a very broad application prospect. In addition, in the field of environmental protection, biofuel ethanol is one of the promising and popular fuels with potential for energy and environmental security. However, there are major challenges for Saccharomyces cerevisiae that use lignocellulosic biomass as feedstock to produce biofuel ethanol.

Saccharomyces cerevisiae is the earliest domesticated fungus, researched deeply and widely used fungus. When used in food fermentation, Saccharomyces cerevisiae has an important influence on the quality, flavor, and aroma of products. Future developments will focus on enhancing flavor diversity, increasing production efficiency, sustainability, and product consistency, as well as improving the fermentation characteristics by using advanced technologies. Saccharomyces cerevisiae is an ideal substrate for synthetic biology research, usually used in the production of lactic acid, terpenes, steroids, vaccines, etc., which helps to reduce production cost, shorten the production cycle, improve production capacity, and has a very broad application prospect. In addition, in the field of environmental protection, biofuel ethanol is one of the promising and popular fuels with potential for energy and environmental security. However, there are major challenges for Saccharomyces cerevisiae that use lignocellulosic biomass as feedstock to produce biofuel ethanol.

Microalgae are increasingly regarded as a sustainable source of novel food and functional products due to their nutritional composition. This study aimed to conduct an in-depth analysis of the chemical, microstructural and rheological, and volatile-flavour related properties of Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species. Chemometric data analysis was employed to integrate the multivariate data, investigate the classification among the four species, and identify discriminating and distinct features. Arthrospira is high in protein content, and Nannochloropsis is lipid-rich with dominantly polyunsaturated fatty acids. Isochrysis is rich in carotenoids and total phenolics, while Tetraselmis is high in carbohydrates. Key discriminant volatile markers encompass aldehydes, terpenes, and hydrocarbons for Arthrospira; ketones and alcohols for Nannochloropsis; aldehydes, ketones, and sulfur-containing compounds for Tetraselmis; and furans and aldehydes for Isochrysis. Moreover, Arthrospira and Isochrysis demonstrate elevated viscosity and notable thickening potential. In summary, the different microalgal biomass studied in this study showcase unique compositional, rheological, and volatile properties, highlighting their potential as functional ingredients for diverse applications in the food and pharmaceutical industries.

Microalgae are increasingly regarded as a sustainable source of novel food and functional products due to their nutritional composition. This study aimed to conduct an in-depth analysis of the chemical, microstructural and rheological, and volatile-flavour related properties of Arthrospira, Isochrysis, Nannochloropsis, and Tetraselmis species. Chemometric data analysis was employed to integrate the multivariate data, investigate the classification among the four species, and identify discriminating and distinct features. Arthrospira is high in protein content, and Nannochloropsis is lipid-rich with dominantly polyunsaturated fatty acids. Isochrysis is rich in carotenoids and total phenolics, while Tetraselmis is high in carbohydrates. Key discriminant volatile markers encompass aldehydes, terpenes, and hydrocarbons for Arthrospira; ketones and alcohols for Nannochloropsis; aldehydes, ketones, and sulfur-containing compounds for Tetraselmis; and furans and aldehydes for Isochrysis. Moreover, Arthrospira and Isochrysis demonstrate elevated viscosity and notable thickening potential. In summary, the different microalgal biomass studied in this study showcase unique compositional, rheological, and volatile properties, highlighting their potential as functional ingredients for diverse applications in the food and pharmaceutical industries.

The impact of microwave-assisted thermal sterilization (MATS) on three natural pigments and their storage stability in vegetable purees was investigated. We selected carrot puree for beta carotene, red cabbage puree for anthocyanins, and red beetroot puree for betalains. The purees were packaged in multilayer flexible pouches of AlOx-coated PET (12 μm)//AlOx-coated PET (12 μm)//AlOx-coated PET (12 μm)//ONy (15 μm)//CPP (70 μm), then processed with the MATS system to Fo = 6 to 11 min. After MATS treatment, the pouches were stored for 6 months at a storage temperature of 37.8 °C. The MATS treatment had a significant impact (p < 0.05) on the instrumental colors of three purees, with the total color difference (ΔE) ranging between 6.0 and 10.5. Similarly, the concentration of betalains experienced degradation by 20%−29% after the MATS treatment, while beta-carotene concentration showed a high retention. In addition, the pH of the purees declined considerably (p < 0.05) after the MATS treatment. Over the 6 months of storage at 37.8 °C, the PET-metal oxide pouches maintained the moisture content in all the purees, as the weight loss was only 0.43%−0.45%. The pigments in the MATS-processed purees had different levels of stability; ΔE values varied between 4.23 and 12.3. Beta-carotene was the most stable pigment, followed by betalains and anthocyanins. The degradation of both betalains and anthocyanins during storage was explained by first and fractional conversion models. MATS processing and packages with high gas barriers can therefore be used to preserve selected vegetable purees rich in natural pigments.

The impact of microwave-assisted thermal sterilization (MATS) on three natural pigments and their storage stability in vegetable purees was investigated. We selected carrot puree for beta carotene, red cabbage puree for anthocyanins, and red beetroot puree for betalains. The purees were packaged in multilayer flexible pouches of AlOx-coated PET (12 μm)//AlOx-coated PET (12 μm)//AlOx-coated PET (12 μm)//ONy (15 μm)//CPP (70 μm), then processed with the MATS system to Fo = 6 to 11 min. After MATS treatment, the pouches were stored for 6 months at a storage temperature of 37.8 °C. The MATS treatment had a significant impact (p < 0.05) on the instrumental colors of three purees, with the total color difference (ΔE) ranging between 6.0 and 10.5. Similarly, the concentration of betalains experienced degradation by 20%−29% after the MATS treatment, while beta-carotene concentration showed a high retention. In addition, the pH of the purees declined considerably (p < 0.05) after the MATS treatment. Over the 6 months of storage at 37.8 °C, the PET-metal oxide pouches maintained the moisture content in all the purees, as the weight loss was only 0.43%−0.45%. The pigments in the MATS-processed purees had different levels of stability; ΔE values varied between 4.23 and 12.3. Beta-carotene was the most stable pigment, followed by betalains and anthocyanins. The degradation of both betalains and anthocyanins during storage was explained by first and fractional conversion models. MATS processing and packages with high gas barriers can therefore be used to preserve selected vegetable purees rich in natural pigments.

The colonic mucosal barrier is an important component of the intestinal barrier, and its integrity is crucial for maintaining digestive tract homeostasis and normal metabolism in the body. This study aimed to elucidate the mechanisms by which malvidin-3-O-galactoside (M3G) might ameliorate colonic mucosal barrier function, from the perspective of physical barrier function and immune barrier function. Male C57BL/6J mice were given dextran sulfate sodium (DSS) to establish a mice model for colitis and then administrated with or without M3G for one week. The results showed that M3G supplementation significantly improved the disease activity index (DAI) score and colon tissue injury in mice with DSS-induced colitis. M3G improved the colonic physical barrier function by modulating the expression of mucin2 (MUC2), claudin-1, occludin, zona occludens 1 (ZO-1), and intestinal fatty acid binding protein (iFABP) in the colonic mucosa. Additionally, M3G also relieved the colonic immune barrier of mice by increasing the level of secretory immunoglobulin A (SIgA) in colon tissue and the percentages of CD4+T (CD3+CD4+) and CD8+T (CD3+CD8+) cells in colon lamina propria monocytes in mice. Furthermore, M3G down-regulated Notch signaling pathway-related proteins such as Notch1, notch intracellular domain (NICD), delta-like ligand 4 (DLL4), delta-like ligand 1 (DLL1), and hairy/enhancer of split 1 (Hes1) of colon tissue. The present results demonstrated that M3G can improve colonic mucosal barrier function by inhibiting the Notch signaling pathway.

The colonic mucosal barrier is an important component of the intestinal barrier, and its integrity is crucial for maintaining digestive tract homeostasis and normal metabolism in the body. This study aimed to elucidate the mechanisms by which malvidin-3-O-galactoside (M3G) might ameliorate colonic mucosal barrier function, from the perspective of physical barrier function and immune barrier function. Male C57BL/6J mice were given dextran sulfate sodium (DSS) to establish a mice model for colitis and then administrated with or without M3G for one week. The results showed that M3G supplementation significantly improved the disease activity index (DAI) score and colon tissue injury in mice with DSS-induced colitis. M3G improved the colonic physical barrier function by modulating the expression of mucin2 (MUC2), claudin-1, occludin, zona occludens 1 (ZO-1), and intestinal fatty acid binding protein (iFABP) in the colonic mucosa. Additionally, M3G also relieved the colonic immune barrier of mice by increasing the level of secretory immunoglobulin A (SIgA) in colon tissue and the percentages of CD4+T (CD3+CD4+) and CD8+T (CD3+CD8+) cells in colon lamina propria monocytes in mice. Furthermore, M3G down-regulated Notch signaling pathway-related proteins such as Notch1, notch intracellular domain (NICD), delta-like ligand 4 (DLL4), delta-like ligand 1 (DLL1), and hairy/enhancer of split 1 (Hes1) of colon tissue. The present results demonstrated that M3G can improve colonic mucosal barrier function by inhibiting the Notch signaling pathway.

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.

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.