Phenolic profiling reveals the metabolite basis of flesh colour and fresh-cut browning in apple fruit

Flesh colour, which is affected by cultivars and browning, can largely impact consumer acceptance in fresh-cut apples. The study profiled phenolic metabolites from apple flesh of twenty-three cultivars by widely targeted metabolomics. Comparison among white- and yellow-fleshed cultivars showed fifteen phenolics, mainly quercetin 3-O-glucoside, hyperoside, hesperetin 5-O-glucoside and cymaroside, in white-fleshed apples were significantly higher than those in yellow-fleshed apples. It may indicate a metabolite basis of yellow and white flesh colour, and better potential nutrition in white-fleshed apples. In addition, ten phenolic metabolites including five cyanidin glycosides showed significant differences between the highest and the lowest browning groups, indicating them may be crucial in browning of fresh-cut apple. This work elucidates the differences of phenolic profiles among apple cultivars with different flesh colour and provides useful data to evaluate the suitability of apple for fresh-cut processing.     

Ferulic acid and EGCG alter the structural characteristics of ovalbumin and its application in mineral loading

This study aims to fabricate mineral-loading nanocarriers using natural materials. The interaction patterns between ovalbumin (OVA) and four water-soluble polyphenols, namely ferulic acid (FA), (-)-Epigallo-catechin 3-gallate (EGCG), gallic acid (GA) and epicatechin (EC), were investigated. Results showed that the optimised conditions for preparing stable OVA–polyphenol complexes are at the OVA–polyphenol ratio of 4:1 at pH 6, under which OVA–FA and OVA–EGCG showed the highest stability and mineral-loading capacity among four OVA–polyphenol complexes. The fluorescence results indicated that the addition of EGCG and FA induced a significant fluorescence quenching to OVA. The interaction between OVA and polyphenols involved hydrogen bonding, hydrophobic interaction and electrostatic interaction. Fourier transform infrared spectroscopy (FTIR) analysis suggested that both FA and EGCG enhanced the stability and orderliness of the structure of OVA. The transmission electron microscopy images also exhibited the spherical structure of OVA after the addition of FA and EGCG. Furthermore, scanning electron microscope–energy dispersive X-ray spectrum results suggested that OVA–FA and OVA–EGCG complexes were better mineral carriers than OVA–GA and OVA–EC. This study may serve as the theoretical support for the promising application of OVA in the fabrication of mineral-loading nanocarriers in functional food and pharmaceutic.     

Observation of table-like magnetocaloric effect and large refrigerant capacity in Nd6Fe13Pd1–xCux compounds

The table-like magnetocaloric effect is significant for the magnetic refrigeration applications above 20 K based on the Ericsson cycle. Herein, we prepared a series of Nd₆Fe₁₃Pd_1–xCu_x (x = 0.05, 0.1, 0.15) compounds by the arc-melting method. These compounds show the single crystalline phase in the tetragonal Nd₆Fe₁₃Si-type structure with the space group I4/mcm. A magnetic phase transition from ferromagnetism to antiferromagnetism and a metamagnetic transition from the antiferromagnetic state to the ferromagnetic state are observed in each of the compounds. The compounds exhibit table-like magnetocaloric effects with large refrigerant capacities. A constant ΔS_M in a temperature span of 40 K in the Nd₆Fe₁₃Pd_0.85Cu_0.15 compound are observed. For a field change of 0–5 T, the peak values of –ΔS_M for the Nd₆Fe₁₃Pd_0.95Cu_0.05, Nd₆Fe₁₃Pd_0.90Cu_0.10, and Nd₆Fe₁₃Pd_0.85Cu_0.15 compounds are estimated to be 4.8, 4.6 and 4.4 J/(kg·K) with corresponding refrigerant capacity values of 323, 331 and 316 J/kg, respectively. The obtained table-like magnetocaloric effects with large refrigerant capacities as well as fairly small thermal and magnetic hysteresis deem these series of compounds good candidates for single-phase magnetic refrigeration based on the Ericsson cycle.     

A comprehensive review of wheat phytochemicals: From farm to fork and beyond

The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals. This review provides the fundamentals of the chemistry, extraction, and occurrence of wheat phytochemicals and includes critical discussion of several long-lasting issues: (1) the commonly used nomenclature on distribution of wheat phenolic acids, namely, soluble-free, soluble-conjugated, and insoluble-bound phenolic acids; (2) different extraction protocols for wheat phytochemicals; and (3) the chemistry and application of in vitro antioxidant assays. This review further discusses recent advances on the effects of genotypes, environments, field management, and processing techniques including ultrafine grinding, germination, fermentation, enzymatic treatments, thermal treatments, and food processing. These results need to be interpreted with care due to varied sample preparation protocols and limitations of in vitro assays. The bioaccessibility, bioavailability, metabolism, and potential health benefits of wheat phytochemicals are also reviewed. This comprehensive and critical review will benefit scientific researchers in the field of bioactive compounds of cereal grains and also those in the cereal food industry to produce high-quality functional foods.     

红色烟火着色剂MOF[Sr2(DTDA)(H2O)6]n的制备与性能

以富氮羧酸类分子2,2'-(3,3'-偶氮-双(1H-1,2,4-三唑-5基))二乙酸(H2DTDA)与氢氧化锶八水合物为原料,在水热条件下制备了一种金属有机框架(MOF)结构的新型红色烟火着色剂[Sr_2(DTDA)(H_2O)_6]_n(1);采用傅里叶变换红外光谱(FT-IR)、X射线单晶衍射(XRD)、粉末X射线单晶衍射(PXRD)和元素分析等对化合物结构进行了表征;采用热重法(TG)-差示扫描量热法(DSC)、BAM标准法测试了化合物1的热性能和感度性能;设计了烟火剂配方,对化合物1应用于红色烟火着色剂的可行性进行分析。结果表明,化合物1是一种具有二维空间结构的MOF材料,其层状结构之间存在丰富的氢键作用;放大合成的水热实验同样可以得到高纯度的化合物1;撞击感度为80 J,摩擦感度 360 N;化合物1可作为红色着色剂应用于烟火剂配方中。     

Macrofungi: A review of cultivation strategies,bioactivity, and application of mushrooms

The production of macrofungi (mushrooms) as well as their economic value have been steadily increasing globally. The use of functional foods, dietary supplements, and traditional medicines derived from macrofungi is increasing as they have numerous health benefits as well as abundant nutrients. Macrofungi are diverse with complex and highly varied growth conditions and bioactive constituents, most macrofungal resources have not yet been fully explored and applicated, leading to an urgent need for appropriate strategies to address the problem. Increasing attention has been paid to the macrofungal cultivation and application, in particular, potential prebiotics. Herein, the present review comprehensively summarizes recent progress in the cultivation, newly identified bioactive constituents, and their effects on gut microbiota as well as the potential ways in which they affect human health. Moreover, the macrofungal food development is discussed to improve food nutritional value and change the quality characteristics of food. Finally, the review addresses consumer safety concerns and the prospective genetic manipulation of macrofungi. We hope that this review can provide a comprehensive research reference for ensuring the safety and efficacy, along with maximizing the value and profitability of macrofungi production.     

荸荠皮酚类物质超声波辅助提取工艺优化

采用超声波辅助提取荸荠皮中的酚类物质,考察溶剂种类、料液比、提取温度、超声功率及超声时间对酚类物质提取率的影响。在单因素试验的基础上,确定最佳提取溶剂,并利用响应面法优化工艺条件。结果表明,荸荠皮总酚的最佳提取工艺条件为:甲醇提取,料液比1:15 (g/mL),提取温度55℃,超声功率270 W,超声时间55 min,该条件下总酚含量的最大响应值为4. 42 mg/g;荸荠皮总黄酮最佳提取工艺条件为:甲醇提取,料液比1:20 (g/mL),提取温度60℃,超声功率240 W,超声时间55 min,该条件下总黄酮含量的最大响应值为15. 20 mg/g。     

Impact of maceration time on colour‐related phenolics,sensory characteristics and volatile composition of mulberry wine

This study investigated the effect of maceration treatment on colour‐related phenolics, sensory characteristics and volatile composition in mulberry wine. Pre‐fermentation maceration was performed for 2 days (‘short’), 6 days (‘medium’) and 8 days (‘long’), respectively, followed by the same fermentation process. Results showed that the long maceration (LM) caused higher level of anthocyanins in wine, especially cyaniding‐3‐O‐rutinoside, cyaniding‐3‐O‐glucoside and dephinidin‐3‐O‐glucoside, whereas the short maceration caused lower level of phenolic acids in wine. The medium maceration (MM) wine showed the highest level of flavonols but the lowest concentration of flavan‐3‐ol. The LM wine exhibited greater red tone and colour intensity accompanied by higher amounts of free and copigmented anthocyanins. The LM wine showed lower levels of alcohols, acids, terpenoids, benzenes and sulphur compounds, whereas the lowest level of esters was found in the MM wine. The LM wine had reduced fruity and floral aroma and overall flavour complexity compared with the other wines. Copyright © 2018 The Institute of Brewing & Distilling     

Response surface optimisation of germination conditions to improve the accumulation of bioactive compounds and the antioxidant activity in quinoa

Germination has been proposed as an economic approach to improve the content of bioactive compounds in pseudocereals. In this work, response surface methodology (RSM) was employed to investigate the impact of germination conditions on the phytochemical content and antioxidant activity of quinoa. The use of desirability methodology showed that the optimum conditions to maximise the content of total phenolic content (TPC) and antioxidant activity in sprouted quinoa were 20 °C for 42 h. Sprouts produced under these conditions exhibited increases of 80% and 30% in TPC and antioxidant activity, respectively, compared to un‐germinated seeds, and contained high γ‐aminobutyric acid (GABA) concentration. The nonsignificant lack‐of‐fit and high determination coefficients obtained confirmed the suitability of the predictive models developed for TPC and antioxidant activity, whilst the one obtained for GABA was not significant (R² < 0.75) within the conditions studied. Sprouting under optimum conditions enhanced the content of both flavonoid and nonflavonoid compounds, being the increase in flavonoids more pronounced. Kaempferol‐O‐dirhamnosyl‐galactopyranose and quercetin‐O‐glucuronide were the compounds that experienced the most noticeable increase in quinoa after germination. In conclusion, this study provides useful information on the optimum germination conditions to improve the levels of health‐promoting compounds in quinoa.     

抗硫化返原剂PK900在全地形轮胎胎面胶中的应用

研究抗硫化返原剂PK900在全地形轮胎胎面胶中的应用。结果表明:在全地形轮胎胎面胶中添加抗硫化返原剂PK900,胶料硫化速度变化不大,抗硫化返原性能提高,在过硫条件下硫化胶可保持较好的物理性能;成品轮胎的耐久性能提高,使用寿命延长。