Maillard reaction inducing amino acids degradation can adjust the flavour characteristic of black tea.

Drying is the step that is to be used to adjust and control the formation of flavour and quality in black tea processing. In the present work, the comprehensive two-dimensional gas chromatography with mass spectrometry (GC × GC-MS) and gas chromatography olfactometry with mass (GC-O-MS) were used to determine the dynamic change of the volatile compounds in black tea during drying at 90, 120, 150 °C for 1 h. Results showed that the ratio of esters and aldehydes largely declined when temperature was elevated from 90 °C to 150 °C, while the ratio of heterocycles was increased to 22.

Evaluation of key taste components in Huangjin green tea based on electronic tongue technology.

A random forest algorithm combined with correlation analysis, was employed to identify key taste compounds in Huangjin green tea by using an electronic tongue. A total of 45 commercial Huangjin green teas were analysed for their amino acids, catechins, gallic acid, and caffeine using an amino acid analyser and HPLC. In this study, taste compounds of 30 were quantified, and 16 of these compounds exhibited taste activity values greater than 1 in the tea samples, including 6 amino acids, 8 catechins, as well as gallic acid and caffeine.

Non-targeted metabonomics reveals the effect of linalyl alcohol on Brochothrix thermophile and its potential application.

Brochothrix thermophcta (B. thermophcta) is a pathogenic microorganism associated with food contamination. Linalyl alcohol, owing to its broad spectrum and exceptional antibacterial properties, is regarded as a potent natural antimicrobial agent.

Structural and physicochemical properties of pea starch dual-treated with dry heating and galactomannans.

The research on the combination of starch and galactomannans (GM) with dry heat treatment (DHT) is currently insufficient, which hinders the starch application. In this study, the impacts of dry heat treatment and GM complex on the structural, gelatinization properties, and digestibility of pea starch (PS) were investigated. The gelatinization viscosity and gel hardness of dry heated-PS were decreased.

Safety and efficacy of intracardiac echocardiography-guided zero-fluoroscopy ablation in atrial fibrillation patients: a comparative study of high-power short-duration and low-power long-duration strategies.

Introduction: In atrial fibrillation (AF) ablation, fluoroscopy has been a standard tool for catheter guidance. However, the combination of electroanatomic mapping systems (EAMs) and intracardiac echocardiography (ICE) now allows for minimal or zero-fluoroscopy procedures. Concurrently, high-power short-duration (HPSD) ablation has emerged as a promising technique, offering enhanced resistive heating while reducing conductive heating.

Membrane Damage and Metabolic Disruption as the Mechanisms of Linalool against : An Amino Acid Metabolomics Study.

() is usually detected in low-temperature meat products, and seriously threatens food safety and human health. Therefore, the study investigated the antibacterial mechanism of linalool against from membrane damage and metabolic disruption. Results from field-emission transmission electron microscopy (FETEM) and atomic force microscopy (AFM) showed that linalool damage membrane integrity increases surface shrinkage and roughness.

Polysaccharides from Alpinia oxyphylla fruit prevent hyperuricemia by inhibiting uric acid synthesis, modulating intestinal flora and reducing renal inflammation.

Hyperuricemia (HUA) is one of the most common chronic diseases today, with a prevalence exceeding 14 % in both the United States and China. Current clinical treatments for HUA focus on promoting uric acid (UA) excretion and inhibiting UA production, but often neglect the strain on the liver and kidneys. The fruit of Alpinia oxyphylla (A.

Disruption of Cell Membranes and Redox Homeostasis as an Antibacterial Mechanism of Dielectric Barrier Discharge Plasma against .

Direct barrier discharge (DBD) plasma is a potential antibacterial strategy for controlling () in the food industry. The aim of this study was to investigate the inhibitory effect and mechanism of action of DBD plasma on . The result of the antibacterial effect curve shows that DBD plasma has a good inactivation effect on .

Ultralong luminescence lifetime imaging of edible plant tissue for humidity sensing in food packaging by a smartphone.

The safety of luminescence sensors and probes used in food packaging should be seriously considered, while most luminescence sensors were artificially synthesized with unclear toxicity, and cannot be directly used as indicators that were in contact with food. To overcome this problem, a humidity indicator based on an edible plant tissue was developed without any chemical processing. We found that garlic bulbs could emit significant persistent luminescence after drying at room temperature.

Constructing artificial gap junctions to mediate intercellular signal and mass transport.

Natural gap junctions are a type of channel protein responsible for intercellular signalling and mass communication. However, the scope of applications for these proteins is limited as they cannot be prepared at a large scale and are unable to spontaneously insert into cell membranes in vitro. The construction of artificial gap junctions may provide an alternative strategy for preparing analogues of the natural proteins and bottom-up building blocks necessary for the synthesis of artificial cells.

Mechanism for improving the in vitro digestive properties of coconut milk by modifying the structure and properties of coconut proteins with monosodium glutamate.

In this paper, the effect of monosodium glutamate (MSG) on coconut protein (CP) solubility, surface hydrophobicity, emulsification activity, ultraviolet spectroscopy and fluorescence spectroscopy was investigated. Meanwhile, the changes in the in vitro digestive properties of coconut milk were also further analyzed. MSG treatment altered the solubility and surface hydrophobicity of CP, thereby improving protein digestibility.

Studies on the Inhibition Mechanism of Linalyl Alcohol against the Spoilage Microorganism .

The aim of this study was to investigate the bacterial inhibitory ability and mechanism of action of linalyl alcohol against . Linalyl alcohol causes the leakage of intracellular material by disrupting the cell wall and exposing the hydrophobic phospholipid bilayer, which binds to bacterial membrane proteins and alters their structure. In addition, linalyl alcohol causes cell membrane damage by affecting fatty acids and proteins in the cell membrane.

Photocatalytic inactivation mechanism of nano-BiPO against Vibrio parahaemolyticus and its application in abalone.

Vibrio parahaemolyticus (V. parahaemolyticus) is the main pathogenic bacteria in seafood that can cause serious food-borne illness. The annual incidence of V.

Effects of protein concentration, ionic strength, and heat treatment on the interfacial and emulsifying properties of coconut ( L.) globulins.

This research aimed to investigate the effects of protein concentration (0.2 %-1.0 %), ionic strength (100-500 mM NaCl), and heat treatment (temperature: 80 and 90℃; time: 15 and 30 min) on the interfacial and emulsifying properties of coconut globulins (CG).

Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut.

To reduce the adverse physical effects on the oral mucosa caused by excessive hardness of betel nut fibers, steam explosion was used to soften betel nuts. The effect of three operating parameters (pressure holding time, explosion pressure, and initial moisture content) on the morphology, texture, and chemical composition of the betel nuts was investigated. The fiber hardness and Shore hardness decreased by 56.

Proteomics reveals energy limitation and amino acid consumption as antibacterial mechanism of linalool against and its application in fresh beef preservation.

Meat is often contaminated by food-borne pathogens, resulting in significant economic losses. Linalool from plant essential oils (EOs) has been reported to have excellent antibacterial properties. Therefore, this study aims to elucidate the mechanism of linalool against () based on proteomic and physiological indicators.

Substrate-Controlled Catalysis in the Ether Cross-Link-Forming Radical SAM Enzymes.

Darobactin is a heptapeptide antibiotic featuring an ether cross-link and a C-C cross-link, and both cross-links are installed by a radical S-adenosylmethionine (rSAM) enzyme DarE. How a single DarE enzyme affords the two chemically distinct cross-links remains largely obscure. Herein, by mapping the biosynthetic landscape for darobactin-like RiPP (daropeptide), we identified and characterized two novel daropeptides that lack the C-C cross-link present in darobactin and instead are solely composed of ether cross-links.

Unraveling the Antioxidant Activity of ,-dihydroquercetin.

It has been reported that in an oxidative environment, the flavonoid ,-dihydroquercetin (,-DHQ) oxidizes into a product that rearranges to form quercetin. As quercetin is a very potent antioxidant, much better than ,-DHQ, this would be an intriguing form of targeting the antioxidant quercetin. The aim of the present study is to further elaborate on this targeting.

Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate.

In this study, monosodium glutamate (MSG) was used to improve the viscosity of coconut milk and the underlying mechanism was explored by investigating the changes in structures of coconut milk protein and physicochemical properties of coconut milk. Firstly, the effect of MSG on the properties of coconut milk was studied. The results showed that MSG increased the pH and zeta potential, reduced the particle size, thus enhancing the droplet interaction and increasing the viscosity of coconut milk.

Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes.

Coconut globulins (CG) possesses potential as an emulsifier but has not been utilized well. In this study, the emulsifying performance of glycated CG-fucoidan (CGF) complexes, and the relationship between emulsifying stability and interfacial behavior were investigated. The results showed that the grafting of fucoidan increased the molecular weight of CG, and decreased the zeta potential and fluorescence intensity.

Sodium alginate emulsion loaded with linalool: Preparation, characterization and antibacterial mechanism against Shigella sonnei.

This study aimed to prepare sodium alginate-linalool emulsion (SA-LE) to overcome the low solubility of linalool and explore its inhibitory activity against Shigella sonnei. The results indicated that linalool significantly reduced the interfacial tension between SA and oil phase (p < 0.05).

Forrestiacids E-K: Further [4 + 2]-Type Triterpene-Diterpene Hybrids as Potential ACL Inhibitors from the Vulnerable Conifer .

Seven [4 + 2]-type triterpene-diterpene hybrids derived from a rearranged or a normal lanostane unit (dienophile) and an abietane moiety (diene), forrestiacids E-K (-, respectively), were further isolated and characterized from (a vulnerable conifer endemic to China). The intriguing molecules were revealed with the guidance of an LC-MS/MS-based molecular ion networking strategy combined with conventional phytochemical procedures. Their chemical structures with absolute configurations were established by spectroscopic data, chemical transformation, electronic circular dichroism calculations, and single-crystal X-ray diffraction analysis.

Edible Quality Analysis of Different Areca Nuts: Compositions, Texture Characteristics and Flavor Release Behaviors.

The areca nut is one of the most important cash crops in the tropics and has substantial economic value. However, the research information about the edible quality of different areca nuts is still insufficient. This study compared the composition, texture characteristics and flavor release behaviors of four different areca nuts (AN1, AN2, AN3 and AN4) and two commercially dried areca nuts (CAN1 and CAN2).

Development and Characterization of an Edible Zein/Shellac Composite Film Loaded with Curcumin.

The development of functional edible films is promising for the food industry, and improving the water barrier of edible films has been a research challenge in recent years. In this study, curcumin (Cur) was added to zein (Z) and shellac (S) to prepare an edible composite film with a strong water barrier and antioxidant properties. The addition of curcumin significantly reduced the water vapor permeability (WVP), water solubility (WS), and elongation at break (EB), and it clearly improved the tensile strength (TS), water contact angle (WCA), and optical properties of the composite film.