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.

The promising future of natural colors in the food industry aligns with the shift in consumer preference toward healthier food options. These naturally derived ingredients gradually replace their artificial counterparts and find applications in a wide range of food categories, and aquatic products have emerged as one of them. In this work, we introduced the characteristics and extraction of several main types of natural pigments and also explored the positive outcomes of integrating the pigments, such as carotenoids, curcumin, anthocyanins, and betalains, in aquatic product processing and preservation. Their outstanding antioxidant and dyeing properties contribute to the production and storage of various aquatic products. This review aims to provide a comprehensive understanding of the current state of natural pigment applications in aquatic products and to provide inspiration for future research and industry practices.

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.

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.

Investigating the influences of different sterilization methods on overall juice quality is essential for the production of high-quality juice. The effects of ultra-high temperature instantaneous sterilization (UHT), thermosonication (TS), high hydrostatic pressure sterilization (HHP), and irradiation sterilization (IS) on the physicochemical properties, functional components, and color of Aronia melanocarpa juice (AMJ) were investigated. In addition, anthocyanin target metabolomics were used to explore the influences of different sterilization methods on the AMJ anthocyanin profile. All sterilization treatments effectively ensured the microbial safety of AMJ, and the AMJ viscosity was noticeably declined after sterilization (p < 0.05). Except for HHP, the other treatments aggravated AMJ browning (p < 0.05). Both TS and HHP treatments significantly enhanced or preserved the total polyphenols, flavonoids, and anthocyanins in AMJ and retained the original juice color, whereas UHT and IS treatments were not conducive to maintaining these characteristics. TS treatment significantly increased cyanidin-3-O-galactoside (C-3-O-gal) and cyanidin-3-O-arabinoside (C-3-O-ara) contents in AMJ by 7.98% and 5.90%, while IS resulted in a significant decrease of 15.74% and 10.46% (p < 0.05). C-3-O-gal and C-3-O-ara were the major reasons for the significant upregulation and downregulation of the total monomeric anthocyanins contents (TMAC) in the AMJ after TS and IS treatment, respectively. Malvidin-3-O-glucoside (M-3-O-glu), Cyanidin-3-O-(6-O-malonyl-β-D-glucoside) and Kaempferol-3-O-rutinoside (K-3-O-rut) might be markers of differential metabolites produced by the TS, HHP, and IS treatments, respectively. Correlation analysis indicated that Cyanidin-3-O-xyloside (C-3-O-xyl), C-3-O-ara, and Pelargonidin-3-O-arabinoside (P-3-O-ara) might be the principal contributed to the antioxidant capacity of AMJ. The research results are anticipated to supply technical reference for AMJ processing.

Soy milk, rich in vitamin D and calcium, is a common alternative to dairy milk. However, its distinct 'beany off-flavor' has limited its acceptance, particularly in Western countries. A new technique employing preformed 'empty' V-type starch has been introduced to scavenge this off-flavor, aiming to promote soy milk consumption. The purpose of this study was to identify predictors of consumers' purchase intention of 'empty' V-type starch deodorized soy milk, particularly among college students. In this cross-sectional study, 105 college students were surveyed by a validated survey instrument that measures their perceptions of sensory quality, healthiness, price, environmental friendliness, food safety, and purchase intention of a novel product – 'empty' V-type starch deodorized soy milk. Additionally, demographic data were gathered to understand any correlations between these factors and the students' willingness-to-purchase of the deodorized soy milk. From the results, more than 80% of the participants expressed a positive attitude toward the 'empty' V-type starch-deodorized soy milk. The two dominant drivers behind their purchasing decision were Sensory Quality and Environmental Concern. Accordingly, it is crucial to highlight the improved sensory profile and the environmental friendliness of this soy milk product in order to achieve marketing success.

Changes in the quality of blue honeysuckle fruit following exposure to air or controlled atmospheres (CA1: 20% O2 and 20% CO2; CA2: 5% O2 and 20% CO2; CA3: 5% O2 and 10% CO2) were investigated. The 'Lanjingling’ blue honeysuckle was stored at a temperature of −1 °C for a duration of 28 d. An elevated concentration of CO2 led to a reduction in fruit weight loss, ethanol content, and respiration rate, while simultaneously increasing the epicuticular wax coverage index, firmness, TSS, ascorbic acid, polyphenols, and antioxidant capacity. Notably, treatment with high levels of carbon dioxide (20% CO2) led to an approximately 150% increase in total anthocyanin content compared to control conditions. Additionally, it was observed that reducing the oxygen content from 20% to 5% had a detrimental effect on the antioxidant capacity of blue honeysuckle during storage. Specifically, there were decreases of 10.4%, 16.8%, and 6.7% in DPPH, ABTS, and FRAP, respectively. The respiration rate is increased by treatment with 5% O2 and 5% CO2, which may result in accelerated senescence of blue honeysuckle. After 28 d, the treatment resulted in a respiration rate that was 1.49 times higher than the control. Hence, it can be deduced that maintaining a controlled atmosphere containing 20% O2 and 20% CO2 can be deemed an effective method of blue honeysuckle for prolonging storage life and safeguarding its bioactive components.

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.

Serum albumin can bind with a diverse range of small molecules. It could therefore serve a protective or carrier function, and effectively address the issue of anthocyanins' susceptibility to decomposition. The anisotropic effect of the magnetic field (MF) can influence their interaction, thereby playing a distinct role in molecular bonding. In this study, bovine serum albumin (BSA) and cyanidin-3-O-glucoside (C3G) were used as raw materials. The mechanism underlying the formation of BSA-C3G complexes induced by static magnetic field (SMF) was investigated through analyses of secondary structure, functional groups, dipole moment, crystal cell dimensions, and microstructural characteristics. BSA and C3G were treated with 50, 100, 150, and 200 mT, respectively. As the magnetic intensity increased, the secondary structure of the complex changed, the α-spiral content, β-corner content, and irregular curl content decreased, while, the β-folding content increased. The average grain size of the BSA-C3G composite was observed to decrease. Furthermore, alterations in the crystal cell dimensions of the BSA-C3G complex were noted, accompanied by a tendency for the microstructure to become more flattened. This study offers valuable insights into the influence of SMF on the assembly behavior and structural characteristics of proteins and anthocyanins.

The dissolution patterns of different teas determine the sensory quality and health attributes of the tea infusion. In this study, the chemical profiles of two typical selenium-enriched green teas, Xiazhou Bifeng (Se-BF), Enshi Yulu (Se-YL), and their corresponding regular green teas (BF and YL) were determined. Under the application of selenium fertilizer, the contents of caffeine, polyphenols, and gallic acid decreased, while the contents of theaflavins, theabrownins, and chlorophylls increased. The selenium content in BF and YL is 0.05−0.16 mg/kg and 0.33−0.43 mg/kg respectively, while after the application of exogenous selenium, the selenium content in Se-BF and Se-YL reached 1.28 to 2.17 mg/kg and 0.37−2.23 mg/kg respectively. The dissolution patterns of Se-BF and Se-YL were investigated under different brewing conditions (temperature and duration), and the main components of Se-YL were more easily dissolved out than Se-BF, which might be attributed to the steaming process of Se-YL. Based on the sensory evaluation of tea infusion, 100 °C and 5 min were the optimal brewing conditions. Based on a daily tea consumption model, the increased brewing time reduced the content of dissolved components in tea infusions, along with the decreased in vitro antioxidant and hypoglycemic activities. Collectively, Se-YL demonstrated superior sensory and nutritional attributes compared to Se-BF. This study explored the influence of brewing conditions on the dissolution patterns and in vitro bioactivities of selenium-enriched green teas, providing guidance for scientific tea brewing and consumption.