Fenghuang Dancong tea is a type of semi-fermented oolong tea with unique floral and fruity flavours. However, little is known about aroma formation in Fenghuang Dancong tea during production. In the present work, headspace solid phase microextraction (HS-SPME) combined with gas chromatography mass spectroscopy (GC-MS) was used to extract, detect, and analyse aroma compounds in Fenghuang Dancong tea during the six stages of its production, namely fresh leaves, withering, rocking, de-enzyming, rolling, and baking. In addition, aroma compound changes were statistically validated, and sensory implications were discussed. In total, 131 aroma compounds were extracted and identified throughout production of Fenghuang Dancong tea. The content of alcohols and esters in fresh leaves, withering, and rocking stages was higher than that in de-enzyming, rolling, and baking stages. The content of aroma compounds such as phenylethanol, nerolidol, β-Ionone, and phenylacetaldehyde increased significantly throughout production of Fenghuang Dancong tea. These aroma compounds were the major contributors to the floral and fruity aroma of Fenghuang Dancong tea, and can be thus used as markers of aroma quality of Fenghuang tea during production. In addition, hierarchical cluster analysis (HCA) and principal component analysis (PCA) indicated that aroma compounds extracted during production of Fenghuang Dancong tea clustered into four distinct categories. The findings highlighted the potential of using aroma compounds as markers for aroma quality control during production of Fenghuang Dancong tea, with rocking and de-enzyming stages being identified as the key steps for aroma formation in Fenghuang Dancong tea.

Quinoa, an ancient cereal crop with a long cultivation history and rich in protein, faces limitations due to its proteins having naturally poor water solubility, which limits their foaming properties in the food processing industry. This may be due to the extensive formation of soluble aggregates during the protein extraction process. Therefore, the present work utilised high-intensity ultrasounds (HIUS) to modify quinoa protein (QP). The present work systematically investigated the effect of ultrasound on the fundamental properties, secondary structure, and tertiary structure of QP. Additionally, it explored the impact of changes in QP properties and structure on its solubility and foam properties. The treated QP exhibited significantly improved solubility and foam properties. Following HIUS treatment, the solubility of QP increased from 10.59 to 57.86%, and its foaming capacity also improved significantly, increasing from 47.56 to 107.24%, providing theoretical guidance for future applications.

The present work aimed to investigate the effect of exogenous melatonin and salicylic acid in post-harvest quality and shelf life of traditional banana variety Ney Poovan. The hands were dipped in melatonin, salicylic acid, and the combinations, along with absolute control (water dip) and control (alum and carbendazim dip) for 15 min, and then stored at ambient temperature for 12 d, and in cold storage for 28 d. The results revealed that minimum total soluble solids, titratable acidity, total sugars, and physiological loss in weight, and maximum ascorbic acid, total starch, firmness, and shelf life were recorded by the fruits treated with 1.0 mM melatonin. This could be attributed to delayed activity of ripening related enzymes viz., pectin methyl esterase, polygalacturonase, amylase, cellulase, and β-glucosidase. The melatonin-treated fruits exhibited reduced anthracnose incidence due to the higher activity of antioxidant-related enzymes viz., peroxidase, catalase, superoxide dismutase, and sustained firmness. The outcomes of the present work suggested that 1.0 mM melatonin can be effectively utilised to extend the shelf life, maintain the quality, and reduce the post-harvest disease incidence of banana, offering a sustainable way for the post-harvest handling of banana.

The present work investigated the potential of soybean aquafaba as a viable egg substitute in cupcakes. Soybean seeds were soaked for 16 h, and then cooked at a 1:4 bean-to-water ratio for 4 h at 98°C. The resulting aquafaba was used to produce cupcake samples with varying aquafaba-to-egg substitution levels (0, 25, 50, 75, and 100%), and the quality properties of the cakes were evaluated. Significant differences (p < 0.05) were observed in the proximate composition of the cake samples. Moisture content ranged from 10.03% to 12.33%, while protein content varied from 4.03% to 6.33%. Higher egg substitution levels increased baking loss and crust colour properties, but decreased specific volume. Significant differences (p < 0.05) were also noted in cake texture, with hardness, resilience, springiness, cohesiveness, chewiness, and gumminess decreasing as egg substitution increased. Sensory evaluation revealed a decrease in overall acceptability with increased egg substitution. However, fluffiness and aftertaste improved significantly (p < 0.05) at higher substitution levels. The sample with a 25% egg substitution rate was the most accepted, having a higher overall acceptability value (7.85) than the control sample (7.75). Aquafaba substitution significantly increased (p < 0.05) moisture content and water activity over storage time. The total viable microbial count increased during storage for all samples, but the 100% egg-substituted cake exhibited the lowest microbial growth. In conclusion, soybean aquafaba could serve as an effective egg substitute in cupcakes at all tested levels, with the 75% substitution level being the most acceptable.

Mild fermentation of Lycium ruthenicum Murray (LR) by yeast facilitates the leaching of nutrients from LR, increases the functional properties of the fermentation broth, and improves its aroma quality. Headspace solid phase microextraction was used to extract the volatile compounds from raw LR juice and fermented LR beverage samples. The volatile compounds were identified using gas chromatography-mass spectrometry (GC-MS), and analysed by relative odour activity value (ROAV). The contents of total flavonoids, polysaccharides, and anthocyanins were also determined. The results showed that the contents and types of volatile compounds changed significantly after fermentation. In total, 24 volatile compounds were identified in raw LR juice, and 39 volatile compounds were identified in fermented LR beverage. The relative content of esters increased from 20.65 to 72.59%, and alcohols increased from 2.05 to 5.72%. However, acids decreased significantly, from 70.76 to 1.74%. A total of seven volatile compounds with ROAV ≥ 0.01 were found in fermented and raw LR juices, most of which belonged to esters and aldehydes, and mainly provided strong fruity and slightly boozy and oily flavours to fermented LR beverages. For functional components, the content of total flavonoids increased significantly from 1.08 to 1.70 g/100 g (p < 0.05). However, the total polysaccharide content decreased significantly from 10.88 to 9.99 g/100 g (p < 0.05). The content of anthocyanins did not change significantly. The findings could provide theoretical guidance for improving the aroma quality and functional components of fermented LR beverages, and deliver new insights into the process of aroma production in this fermented juice.

The physicochemical properties of fresh agricultural products must be evaluated to facilitate the design of modified atmosphere packaging (MAP), and to determine product shelf-life. The present work thus aimed to kinetically evaluate the physicochemical properties, and assess the shelf-life of fresh cayenne pepper stored under MAP conditions. Polyethylene (PE) packaging films with thicknesses of 30, 50, and 80 µm, along with storage temperatures of 5, 15, and 28°C, were investigated. Fresh cayenne pepper was used as the sample, and its physicochemical properties—including colour difference (ΔE), weight loss (WL), pH, soluble solid content (SSC), and vitamin C content—were evaluated as quality parameters. The results indicated that changes in ΔE and WL followed zero-order kinetics, while pH, SSC, and vitamin C content followed first-order kinetics. Storage temperature had a more significant impact on the shelf-life of cayenne pepper than the thickness of the plastic packaging. The longest shelf-life was observed with MAP storage using a 50 μm film at 5°C, extending up to 21 days—approximately four times longer than the control.

The infestation of stored food grains by insect pests poses an important threat to global food security and economic stability. The loss of stored food grains may be due to insect pest infestation, microbial spoilage, or inadequate storage conditions. Among these losses, insect pest infestations cause major losses in stored food commodities. Therefore, early detection of storage pests is highly important to farmers and warehouse managers/owners. Conventional detection methods such as visual/manual inspection, grain probes and insect traps, pheromones, visual lures, and Berlese funnel methods are time-consuming and destructive methods. As conventional detection requires repeated sampling and monitoring, the insect pests can be detected only after the adult emergence. At present, non-destructive methods, viz., improved and advanced techniques such as hidden infestation detectors, NIR, X-ray imaging, uric acid analysis, microwave resonators, conductive roller mills, ELISA, acoustic detection, environmental sensing, electronic-nose methods, thermal imaging, solid-phase microextraction (SPME), and machine vision are explored for their potential in enhancing the efficiency and scalability of detection systems. The advantages and limitations of each method are critically assessed, considering factors such as accuracy, cost-effectiveness, and applicability in storage environments. The present review explores various improved and advanced detection techniques employed in the monitoring of insect pests in stored food commodities.

This review presents a comprehensive bibliometric analysis of advancements in antimicrobial food packaging involving carbon-based materials. By systematically examining research from January 1991 to December 2023, we highlight the evolution of studies focusing on the integration of antimicrobial agents to enhance food safety and extend product shelf life. The analysis utilises bibliometric indicators and thematic content analysis, covering key trends, publication outputs, and collaboration networks. Insights into the multidimensional research landscape reveal the pivotal role of carbon-based compounds in developing sustainable antimicrobial packaging solutions, aligning with global sustainability and public health objectives.

The present work examined the health risks of heavy metals from Solanum tuberosum, Manihot esculenta, and Ipomoea batatas (both orange- and purple-fleshed sweet potatoes) sold in Kuala Selangor wet markets, Malaysia. A total of 40 samples were collected using simple random sampling. The concentrations of cadmium (Cd), chromium (Cr), copper (Cu), lead (Pb), and zinc (Zn) were measured using atomic absorption spectrometers (AAS) after the samples were washed, dried, and digested. A non-carcinogenic risk assessment was done without oral slope variables. The Kruskal-Wallis test was used to determine if three or more group medians differed statistically (p < 0.05). The present work indicated that cassava and orange-fleshed sweet potatoes posed higher health risks than potatoes and purple-fleshed sweet potatoes. Cd and Pb levels were the highest in cassava (0.90 and 0.39 mg/kg), while Cr and Cu levels were the highest in orange-fleshed sweet potatoes (2.49 and 1.95 mg/kg). Zn levels were also the highest in cassava (1.62 mg/kg). Significant variations between Cu and Zn concentrations were observed in tuber crops (p < 0.05). While the consumption of tuber crops did not present health risks based on EDI, THQ, and HRI values established in the present work, it remains vital to assess the factors affecting heavy metal levels in these food crops, and employ suitable agricultural techniques to curb heavy metal contamination in them.