The authors regret the unintentional exclusion of an author, Yoana Rabanal-Ruiz from Universidad de Castilla La Mancha, Facultad de Medicina, Spain.

Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS) and Illumina Nova6000 analysis. A

A novel electrochemical sensor for detecting heavy metal ions in seafood was developed to address food safety concerns. The sensor integrates graphene oxide into NH2-UiO-66 loaded nanofiber carbon aerogel, enhanced its three-dimensional conductive network and effective active surface area (0.34 cm2), which improved ion enrichment and oxidation-reduction reaction rates. Using the Box-Behnken design

This study investigated the effects of microwave treatment combined with lysine and arginine on gluten-free quinoa sponge cakes. The results indicated that the addition of these amino acids during microwave treatment significantly increased the cakes' specific volume by 49 %. X-ray diffraction analysis revealed that cake crystallinity reached 56.23 % and 49.17 % when lysine and arginine were used,

The effect of dehulling and cooking on the in vitro digestibility, and phenolic profiles was evaluated for four Dutch sorghum varieties (HD7 and HD19, Sorghum bicolor; and HD100 and HD101 Sorghum nigricans) bred in the Netherlands. Protein content ranged from 9 to 14 % and grains with black pericarp were more resistant to dehulling. Essential amino acids composition analysis showed that the lysine

The in vitro model is widely preferred for digestion research due to its simplicity, reproducibility, and ethical advantages. However, the differences between in vivo and in vitro digestion present challenges. This study first developed an in vitro oral processing system to explore the influence of saliva volume and chewing time on the physicochemical properties of japonica rice (JR), indica rice (IR)

The impact of various biopolymers on low-sodium condiments composed of salt, potassium chloride, sodium glutamate and Maillard reaction products with chicken flavor were evaluated in order to generate uniformly distributed low-sodium condiments. The addition of biopolymers reduced the sodium and potassium content of low sodium condiments, as well as improved the particle size, changed the particle

The alcoholic fermentation of wine is mostly achieved by the species Saccharomyces cerevisiae that display a large variability for their ability to consume or produce malic acid. To better characterize the metabolism of such group of strains we explored their non-volatile metabolome using an untargeted LC-HRMS approach. The chemical classes and the putative structures of several hundred compounds where

This study assesses the impact of grape juice-based alginate or chitosan edible coatings, followed by UVC treatment, on the preservation of post-harvest quality of Red Globe grapes. Coated grapes were stored at 5 °C for 28 days, and their physical, chemical, microbiological, and sensory properties were assessed during the storage period. Films were prepared with grape juice using alginate and chitosan

Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile

Beyond storage capacity, long-term grain storage faces significant challenges due to the activity of lipoxygenases (LOXs). These enzymes catalyze the production of volatiles from free fatty acids, leading to stale odors and off-flavors. These changes degrade the quality of stored grains, even under regulated conditions, affecting the profitability of stored products to the farmers and the assurance

Phenols are important functional compounds present in vineagr, however, their composition and formation pathways remain uncertain. Herein, non-targeted metabolomics and macrotranscriptomics methods were applied to identify phenols and analyze their formation network during the brewing process of Shanxi aged vinegar. A total of 82 phenols were detected from the raw material and the brewing process.

Lipids contribute significantly to the flavor of cell-cultured fish meat as precursor components of flavor compounds. Here, we initially reported the differences in lipid metabolite profiles and volatile compounds between adipogenic differentiation of adipose stem cells (ASCs) and adipocytic transdifferentiation of muscle stem cells (MSCs) from large yellow croakers. A total of 2106 lipid metabolites

This study tackled mislabeling fraud in vegetable oils, driven by price disparities and profit motives, by developing an approach combining desorption electrospray ionization mass spectrometry (DESI-MS) with a shallow convolutional neural network (SCNN). The method was designed to characterize lipids and distinguish between nine vegetable oils: corn, soybean, peanut, sesame, rice bran, sunflower, camellia

Enzymatic hydrolysis prior to fibrillation could promote the formation of soy protein isolate (SPI) nanofibrils. However, the large amount of resulting insoluble soy protein hydrolysates (ISPH) demonstrated significantly limited fibrillation capacity. In this study, the modification of ISPH through the combination of pH and ultrasound treatment significantly enhanced their solubility and further promoted

This study aimed to investigate the effects of solid-state fermentation (SSF) on the protein profile and digestibility of red seaweed (Pyropia spp.). The results indicated that compound lactic acid bacteria (LAB) performed better than a single strain in terms of growth and metabolism on the red seaweed substrate. Specifically, the simultaneous inoculation of Lactobacillus reuteri and Lactobacillus

Systematic research is still lacking on the content of hydrophilic compounds in Fu Brick Tea (FBT) from major Chinese production regions and their variation patterns during the processing of FBT. This study utilized optimized non-targeted (UHPLC-Q-Exactive Orbitrap-MS) and targeted (UHPLC-QqQ-MS) metabolomics to analyze 73 FBT samples from six regions of China and 30 samples from different stages of

In this study, high performance porous starch was prepared by combining freeze-thawing and enzymatic hydrolysis with the aim of evaluating its potential as a starch emulsifier in Pickering emulsions. The results indicate that the combined treatment significantly altered the specific surface area of starch (from 0.3257 m2/g to 1.5634 m2/g), pore volume (from 0.734 × 10−3 cm3/g to 3.967 × 10−3 cm3/g)

This study presents the development of a procedure based on copper preconcentration at the cloud point of commercial spirulina dietary supplements, with determination by digital image colorimetry. A fractional factorial design 24–1 and Doehlert matrix were applied in the method optimization. The developed method presented 0.062 and 0.20 mg kg−1 Cu as limits of detection and quantification, respectively

In this study, a green synthesis method for synthesizing a novel nanocomposite (CuO/g-C₃N₄/Fe₃O₄) utilizing renewable dragon fruit peels as the primary raw material was developed. Hydrothermal and thermal decomposition techniques were used for nanocomposite synthesis. This nanocomposite was subsequently employed for the adsorption and preconcentration of Cd(II) from various environments, including

The disruption of Cu homeostasis is associated with the pathogenesis of many diseases and can.result in alterations in Cu isotope fractionation. Changes in the Cu isotope ratio (65Cu/63Cu) of body fluids and tissues have been observed in liver disorders, cancers, and other diseases, displaying diagnostic/prognostic potential. However, it is not entirely clear whether certain physiological or lifestyle

Parmigiano Reggiano protected designation of origin (PDO) cheese inherently exhibits variability due to the characteristics of the production system, contributing to heterogeneity in the composition and properties of milk used in the cheese-making process. This variability leads to variations in cheese yield and nutrient recoveries. The direct measurement of these traits is not feasible in routine

Sargassum polycystum (S. polycystum) is a brown macroalga with a high phytochemical content, making it a nutritious and bioactive food source. However, information on factors contributing to health benefits, like antioxidants and cytotoxicity, is less explored for Malaysian S. polycystum. In this study, three extracts of S. polycystum were characterized using a combination of analytical techniques

Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels were formulated using a range of oleogelators, oleogelator concentrations and oil phase compositions to study the effect that adjusting these parameters had on both oleogel and vegan cheese properties. Comparing oleogels at an equivalent mass basis of 20 wt%, phytosterol oleogels exhibited greater hardness (5

Most of the excessive aflatoxins in peanut oil are present at lower levels, and few photocatalysts have been reported for degrading low concentrations of aflatoxin B1 (AFB1). This study employed aptamer-modified magnetic graphene oxide/titanium dioxide (MGO/TiO2-aptamer) photocatalysts to degrade low concentrations of AFB1 in peanut oil, thoroughly investigating their selective efficiency, degradation

Plant protein-stabilized Pickering nanoemulsions show potential as plant-based milk substitutes; however, their stability is challenged by mechanical stress during transportation and oxidative deterioration during storage. Herein, soybean isolate protein-curcumin composite nanoparticle (SPI-Cur-NPs)-stabilized Pickering nanoemulsions were converted into microcapsule powders via spray-drying with maltodextrin

The authors regret after publication, they noticed that there was an unintentional mistake in selection and placement of one atomic force microscope image in Fig. 3 (sub-image D, scope of 5 × 5 μm), which is the same as sub-image A (scope of 5 × 5 μm). These corrections do not impact the results and conclusions, because the results were presented based on the correct images; and authors only made a