Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice.

This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process.

Stabilization of fermented tomato ( L) juice by differently charged hydrocolloids.

This study investigated the impact of three different charged hydrocolloids, anionic polysaccharide (soluble soybean polysaccharide, SSPS), neutral polysaccharide (pullulan polysaccharide, PUL), and cationic polysaccharide (chitosan, CS), and their complexation on the stabilization efficiency of fermented tomato juice (FTJ). The effect of hydrocolloids on FTJ under different treatment conditions were comprehensively evaluated by determining the particle size distribution, zeta potential, rheological properties, Fourier transform infrared spectroscopy, surface tension, and LUMiSizer. The combined conditions suggest that PUL exhibits better storage stability than SSPS and CS when used individually.

Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization.

Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography-mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds.

Arachidonic acid metabolism as a novel pathogenic factor in gastrointestinal cancers.

Gastrointestinal (GI) cancers are a major global health burden, representing 20% of all cancer diagnoses and 22.5% of global cancer-related deaths. Their aggressive nature and resistance to treatment pose a significant challenge, with late-stage survival rates below 15% at five years.

The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage.

Fresh-cut produce is usually produced under standardized disinfection processes, which are unavailable at the ready-to-eat stage. Currently, chemical sanitizers are used for washing, but their disinfection efficacy is limited. In this study, UV-C (1.

Unravelling the role of intratumoral bacteria in digestive system cancers: current insights and future perspectives.

Recently, research on the human microbiome, especially concerning the bacteria within the digestive system, has substantially advanced. This exploration has unveiled a complex interplay between microbiota and health, particularly in the context of disease. Evidence suggests that the gut microbiome plays vital roles in digestion, immunity and the synthesis of vitamins and neurotransmitters, highlighting its significance in maintaining overall health.

Corrigendum: Optimization of tomato ( L.) juice fermentation process and analysis of its metabolites during fermentation.

[This corrects the article DOI: 10.3389/fnut.2024.

A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis.

Jam is a popular traditional and modern food product for daily consumption. However, the benefits of mixed jams over single-fruit jams have not been thoroughly explored, with analyses limited to superficial indices. In this study, Xinjiang special L.

Preparation of sea buckthorn ( L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia.

This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO·7HO was added at 0.

Optimization of tomato ( L.) juice fermentation process and analysis of its metabolites during fermentation.

Tomato ( L.) is a nutritious fruit and vegetable. Fermentation can be used to enhance their nutritional value.

Pulsed-control plasma-activated water: An emerging technology to assist ultrasound for fresh-cut produce washing.

In this study, we explored the use of plasma-activated water (PAW) in combination with ultrasound (US) for food disinfection. Our research introduces a novel approach that utilizes a pulsed-control (PC) method to modify the PAW. The resulting PCPAW exhibits significantly higher concentrations of key reactive oxygen and nitrogen species (RONS) compared to conventional PAW.

Effects of adding milk to fermented black mulberry ( L) juice on its antioxidant activity in C2C12 cells and changes in volatile flavor compounds during storage.

This study assessed the impact of milk on the bioactive compounds, physicochemical properties, antioxidant activity, ROS inhibition, and volatile flavor compounds of fermented black mulberry juice (FBMJ). Firstly, the results showed that 25% concentration of milk was the most suitable for preparing FBMJ-Milk. Compared to the control group, the addition of milk significantly increased the SOD activity and antioxidant capacity, as well as enhanced the total phenolic content (TPC) and SOD storage stability.

Processing of Fresh-Cut Potato Using Plasma-Activated Water Prepared by Decreasing Discharge Frequency.

As a novel non-thermal processing method, the concentration of active compounds in plasma-activated water (PAW) is usually adjusted by changing the voltage and preparation time. We recently adjusted the discharge frequency and found that the PAW properties were improved. In this study, fresh-cut potato was selected as a model, and PAW was prepared using a frequency of 200 Hz (200 Hz-PAW).

Development of fermented sea buckthorn ( L.) juice and investigation of its antioxidant and antimicrobial activity.

Sea buckthorn ( L.) is an edible and medicinal plant species. However, due to its sour taste, it is not readily accepted by consumers.

Study on the preparation process of quinoa anti-hypertensive peptide and its stability.

Quinoa seeds are a food resource rich in protein, vitamins, minerals, and other functional components such as polyphenols, polysaccharides, and saponins. The seeds have become favored by modern consumers due to being gluten-free and featuring a high protein content. This study focused on the preparation of quinoa peptides by short-time enzymatic-assisted fermentation.

Construction of Electrochemical Sensors for Antibiotic Detection Based on Carbon Nanocomposites.

Excessive antibiotic residues in food can cause detrimental effects on human health. The establishment of rapid, sensitive, selective, and reliable methods for the detection of antibiotics is highly in demand. With the inherent advantages of high sensitivity, rapid analysis time, and facile miniaturization, the electrochemical sensors have great potential in the detection of antibiotics.

Functional graphene paper from smart building to sensor application.

Graphene papers (GPs) have revolutionized the area of sensors toward low-cost, user-friendly and wearable/portable owning to their unique properties such as scalable production capacity, tunable microstructure, and extraordinary mechanical flexibility. They can be utilized as versatile building blocks by regulating their architectures to enhance various properties like electronic property, thermal conductivity and mechanical strength. Furthermore, thanks to the excellent compatibility, GPs as support materials are able to associate with other materials through various interaction forces to realize specific functionalization.

Amplified electrochemical sensor employing Ag NPs functionalized graphene paper electrode for high sensitive analysis of Sudan I.

In this study, a high-performance flexible reduced graphene oxide (rGO) paper electrode composed of silver nanoparticles (Ag NPs) for the detection of Sudan I was fabricated. Ag NPs were doped with rGO nanoheets by self-assemble and assembled into a paper electrode with layer-by-layer structure via vacuum filtration. Thanks to the highly efficient electrocatalysis of Ag NPs towards reduction of azo bond, the as-prepared hybrid paper can be used alone as a flexible sensor for the detection of Sudan I in chili powder, with the high sensitivity (22.