Flavoring Research Articles

Coupling crossflow microfiltration and nanofiltration for the concentration of aroma compounds in a raspberry hydroalcoholic extract

AbstractThis work investigated the coupling of microfiltration (MF) and nanofiltration (NF) to concentrate the volatile compounds in a raspberry hydroalcoholic extract. Enzymatic treatment increased the MF permeate flux by 30%–50%. The highest MF permeate flux was above 50 kg·h−1·m−2 at a mass reduction ratio of 5. MF allowed efficient clarification of the extract without significant retention of aroma compounds. Among the NF membranes tested using the MF permeate as feed, one membrane was clearly more effective in concentrating the extract in terms of flux (19 kg·h−1·m−2 at 35 bar), retention of aroma compounds (average retention of 85%), phenolic compounds (61%) and dry matter (90%). Three other membranes were of interest for the fractionation of volatiles in both permeate and retentate but with a lower permeate flux. Finally, one membrane retained few aroma compounds but showed 70% dry matter retention, making it a promising method for aroma purification versus dry matter content in the permeate.Practical ApplicationsIn this study, we investigated the coupling of crossflow MF and NF with a pectinolytic pretreatment, in order to concentrate the aroma compounds from a raw organic raspberry extract. The aim was to avoid aroma degradation and reduce the operating costs, compared to the conventional concentration thermal technologies. Few authors have studied aroma concentration by NF, which presents an interesting area of research for industrial applications. This work provides keys for flavor manufacturers to add value to their products at a low cost and with limited environmental impact, producing concentrated natural aroma extracts for food. Another originality of this work for industrial companies was to show that thanks to the same process, several fractionations could be achieved simply by modifying the operating conditions. Therefore, this work contributed to propose new applicable processing for the production of natural flavors in a context of high consumer and market demand for organic ingredients.

200 Years of The Haloform Reaction: Methods and Applications.

Discovered in 1822, the haloform reaction is one of the oldest synthetic organic reactions. The haloform reaction enables the synthesis of carboxylic acids, esters or amides from methyl ketones. The reaction proceeds via exhaustive a-halogenation and then substitution by a nucleophile to liberate a haloform. The methyl group therefore behaves as a masked leaving group. The reaction methodology has undergone several important developments in the last 200 years, transitioning from a diagnostic test of methyl ketones to a synthetically useful tool for accessing complex esters and amides. The success of the general approach has been exhibited through the use of the reaction in the synthesis of many different complex molecules in fields ranging from natural product synthesis, pharmaceuticals, agrochemicals, fragrants and flavouring. The reaction has not been extensively reviewed since 1934. Therefore, herein we provide details of the history and mechanism of the haloform reaction, as well as an overview of the developments in the methodology and a survey of examples, particularly in natural product synthesis, in which the haloform reaction has been used.

The effect of storage temperature on the quality of natural flavor paste products from white shrimp (Penaeus indicus) by-product

Abstract Diversification of by-products from the shrimp industry into paste-shaped flavorings is expected to increase the economic value of the waste. Pasta is a semi dry product that is suitable for use as a flavoring product. The purpose of this study was to determine the sensory, microbiological, and proximate content as well as the influence of the difference in storage temperature of natural flavor paste products from the by-products of white shrimp processing. This study used the Complete Randomized Design trial design method with three treatments and three repeats. The treatment provided is storage at chilling temperature (5-10°C), room temperature (20-25°C), and incubation temperature (30-35°C). The main parameters in this study consist of testing TPC (Total Plate Count) and hedonic values (including appearance, aroma, texture, and taste), while the supporting parameters are proximate testing (protein, fat, and water). The data analysis used was a 2-factor fingerprint test (ANOVA) and to find out the best treatment was done with Tukey’s follow-up test. Based on the results of the study showed that different storage temperature treatments gave a noticeable difference (p < 0.05) in TPC, hedonic and proximate values. Chilling storage temperature treatment of 5-10°C (P1) is the best temperature treatment in maintaining the quality of flavor paste products.

The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension

The Potency of Ulva reticulata as Natural Flavoring to Prevent Hypertension

The effect of plastic packaging type on the quality of natural flavor products from white shrimp (Penaeus indicus) by-product

Abstract Flavor shrimp paste product is a type of shrimp by-product flavoring as a way to increase the economic value of shrimp by-products. The food industry requires development in determining the type of product packaging. This study aims to determine the effect of different types of plastic packaging on product quality flavor shrimp paste. The treatment used is the type of product plastic packaging flavor High-Density Polyethylene (P1), Polyethylene Terephthalate (P2), and Polypropylene (P3) shrimp paste which were stored for 6 days. The main parameters in this study consisted of the total plate count (TPC) test and the hedonic test (appearance, taste, aroma, and texture), while the supporting parameters in this study were the proximate test (protein content, fat content, and water content). Based on the research showed that flavor shrimp paste product with different types of packaging gave a significant difference (p<0.05) to the TPC test, hedonic test, and proximate test flavor shrimp products. Treatment of HDPE plastic packaging is the best type of plastic packaging for quality flavor shrimp paste product.

Comparative Evaluation of the Essential Oil Content of Asteraceae Family Medicinal Plants

Background: The Asteraceae family comprises the largest flowering plant species, which have also been proven to have medicinal value for various illnesses due to the presence of numerous volatile and non-volatile constituents. Objective: The study aims to compare the volatile phytoconstiteunts presence in the essential oils of Asteraceae family plants including Roman Chamomile Oil (Chamaemelum nobile), German Chamomile Oil (Matricaria chamomilla), Davana Oil (Artemisia pallens), Wormwood Oil (Artemisia absinthium), Armoise Oil (Artemisia vulgaris), Tansy Oil (Tanacetum vulgare), Yarrow Oil (Achillea millefolium), Tarragon Oil (Artemisia dracunculus), Tagetes Oil (Tagetes erecta) and Immortelle Absolute Oil (Helichrysum italicum) as simultaneous estimation using the novel methods. Methods: Roman chamomile, German chamomile, davana, wormwood, armoire, tansy, yarrow, tarragon, tagetes, and immortelle absolute oils were extracted by steam distillation from their respective Asteraceae species and carried out the gas chromatography analysis. Results: The result was that GC-MS analysis of selected essential oils contains terpenes and terpenoids in major amounts. Among the detected volatile constituents in crucial oils Methyl Chavicol was found higher 75.63% in Tarragon Oil compared to other constituents followed Neryl acetate (60.25%) found in the immortelle absolute oil, Cis davanone (55.36%) was found in the davana oil, Ocimene (45.58%) in the tagetes oil, α-bisabololoxide B (45.26%) in the German chamomile oil, Beta thujone (50.65%) in the tansy oil, Alpha thujone (40.21%) in the wormwood oil and Camphor (38.65%) in the armoise oil. 1,8-Cineole, Alpha pinene, and Camphene were found in three oils (Wormwood oil, Armoise oil and Yarrow oil) among the selected oils. result: The results revealed the majority of terpenes and terpenoid-natured compounds. Methyl Chavicol (75.634%) was the highest content found in the tarragon oil when compared to the compounds found in the ten Asteraceae essential oils. The compounds such as Neryl acetate (60.251%) werefound in the immortelle absolute oil, Cis davanone (55.3640%) was found in the davana oil, Ocimene (45.5856%) in the tagetes oil, α-bisabololoxide B (45.2655%) in the German chamomile oil, Beta thujone (50.6520%) in the tansy oil, Alpha thujone (40.2150%) in the wormwood oil and Camphor (38.654%) in the armoise oil. 1,8-Cineole, Alpha pinene and Camphene were the compounds found in three of the ten Asteraceae essential oils Conclusion: Finally, we concluded that species from the same family (Asteraceae) were biologically synthesized with different volatile constituents. Hence, each essential oil has a unique biochemical fingerprint. These findings will help the food industry in relation to natural flavoring.

Enhancing sustainable food innovation through consumer participatory co-creation: A case study on plant-based dietary snack bars in Thailand

The veggie bar is a novel dietary concept that caters to the growing trend of individuals who prioritize their health and search for wholesome meal options. However, developing new food products without essential customer insights may put the potential success of food innovation at risk. Our study adopted a participatory co-creation approach to investigate market segmentation and innovate veggie snack bar product features. Focus group discussions at 4 locations across Thailand were employed to examine target segments and examine customers’ insights. A total of 64 respondents, who are fitness enthusiasts (n = 32) and office workers with busy lifestyles (n = 32), participated in this study. This research presented how to co-create a sustainable food product and led to creative ingredient compositions for a new line of veggie bars that reduce sugar and boost nutrition with fiber and probiotics. Scent and taste were also adjusted to disguise vegetable aromas with natural flavor enhancers and add exotic fruits and savory spices to satisfy various consumer tastes. The study also stressed the importance of texture for ease of consumption and produced environmentally friendly and informative packaging to meet customer expectations for sustainability and health. These findings show that product innovation in the food industry can suit consumers’ changing tastes and health concerns.

Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor

The modern consumer increasingly prefers those products offering utility that are also healthy, safe, pleasant, and at a convenient price. Kashkavals, made of cow or sheep milk since olden times, pertain to this food category. Kashkavals are a type of semi-hard yellow cheese originally from Balkan countries, such as Albania, Macedonia, Bulgaria, Romania, Kosovo, and Serbia, marked by various aromas, tastes, textures, flavors, and shapes depending on their geographical area. Kashkaval cheese producers are increasingly more interested in finding solutions from the dairy industry to prolong the shelf durability of the product, to improve its flavor and taste characteristics, while reducing the risks impeding product quality due to various types of bacteria and molds. A possible solution to reduce risks is to include essential oils in the milk used to produce Kashkaval cheese. If manufacturing such cheese does not involve significant technological challenges, a producer must identify clients' willingness to choose and purchase a product like Kashkaval cheese with a natural thyme flavor from essential oil.The aim of the research is to study the consumers' purchase intention towards Kashkaval cheese, by relying on the Stimulus-Organism Response model (SOR). Therefore, the authors develop a conceptual model based on the literature. The relations of the conceptual model are then empirically tested among 458 respondents from an emerging market. The conceptual model considers the price, as well as the utilitarian, hedonic, and authentic attributes of the Kashkaval cheese as stimuli, while the uniqueness and image are considered mental processes exerted by the organism. Finally, the impact of stimuli and the organism in generating consumer purchase intention (response) is further analyzed. Data are collected through a quantitative-based survey and later analyzed by using structural equation modeling with SmartPLS. The findings suggest that the purchase intention of Kashkaval cheese depends mainly on its image among consumers and its uniqueness. At the same time, its hedonic and utilitarian characteristics along with price and local/regional character of the thyme-flavored kashkaval decisively determine customer preference.

Sustained-release mechanism of β-Cyclodextrin/cationic cellulose-stabilized Pickering emulsions loaded with citrus essential oil

Citrus oil (CO) is a commonly used natural flavor with high volatility, which is not conducive to sustained release under food environmental stress. This study constructed novel β-cyclodextrin/cationic cellulose nanocrystal (β-CD/C-CNC) complexes via noncovalent interaction, which were used to stabilize CO-loaded Pickering emulsions (PEβ-CD/C-CNC). The C-CNC greatly improved the physical stability, droplet dispersion and viscoelasticity of PEβ-CD/C-CNC by forming a tight network structure, as verified by rheological behavior. Moreover, C-CNC improved the wettability of β-CD/C-CNC complexes and enhanced the interaction between adjacent β-CD/C-CNC complexes. C-CNC also contributed to the interfacial viscoelasticity, hydrated mass, and layer thickness via the interfacial dilational modulus and QCM-D. β-CD/C-CNC complexes adsorbed on the oil–water interface gave rise to a dense filling layer as a physical barrier, enhancing the sustained-release performance of PEβ-CD/C-CNC by limiting diffusion of citrus essential oil into the headspace. This study provides new technical approaches for aroma retention in the food industry.

Phytochemical Composition of Rosa Gallica and Prospects of Its Use

Natural bioactive compounds have recently become a popular trend in the pharmaceutical, cosmetic, food, and nutraceutical industries due to their beneficial effects on human health. Rosa gallica is a rose species widely used in medicine and cosmetics. It exhibits antioxidant, anti-inflammatory and antibacterial activities. The study of R. gallica hydrolates – water-soluble, biologically active components that remain in distilled water – appears to be promising. The component composition and properties of the obtained samples of R. gallica hydrolate were investigated. Antimicrobial, bifidogenic, and antioxidant activities of R. gallica hydrolates were determined. It was found that the samples of R. gallica hydrolate contained the highest amount of gallic acid, ellagic acid and the lowest amount of astragalin. It was shown that samples of R. gallica hydrolate exhibited enhanced antimicrobial activity against C. parapsilosis (inhibition zone was 6.9±2.1 mm) and against E. coli (inhibition zone was 7.4±2.2 mm). The results indicate that the obtained samples of R. gallica hydrolatum did not have pronounced bifidogenic activity against the test strain B. adolescentis; however, they had bifidogenic activity against the test strain L. casei. The results revealed that R. gallica hydrolate samples had significant antioxidant activity in terms of DPPH, ABTS, and FRAP (831.67 mg TE g-1, 1825.28 mg TE g-1, and 71.69 mg TE g-1, respectively). It has been demonstrated that the use of hydrolates of plants containing essential oils enables the development of a new line of confectionery products with natural flavors, antioxidants, increased nutritional and biological value, and unique organoleptic properties.

Methodological approaches to gene identification of tea raw materials and raw material composition of tea-based soft drinks

Tea or tea shrub is a plant of the Camellia sinensis species, the leaves of which, previously prepared in a special way, are the traditional raw material for the production of tea products. Varietal gene identification of tea allows us to increase the level of assessment of the authenticity of tea raw materials and tea products. It is predominantly based on DNA technologies for the detection and interpretation of SNP markers (Single Nucleotide Polymorphism), represented by a wide arsenal of both expensive high-tech methods and publicly available laboratory approaches. Species gene identification of the raw material composition of tea-based soft drinks is an equally important area of research due to the risk of falsification of this type of product. The purpose of this study was to find methodological approaches to the varietal gene identification of tea raw materials and to the species gene identification of the raw material composition of tea-based soft drinks. As a result of a bioinformatics study to identify polymorphic restriction sites in the nucleotide sequences of Camellia sinensis genome loci, diagnostically significant restriction enzymes were selected that were capable of detecting SNPs and identifying tea genotypes using the analyzed markers. At the same time, 16 loci had potential for practical application, of which 11 belonged to the group of the most informative SNP markers. A post-analytical assessment of tea varieties was carried out with them regarding their genotypic affiliation and identifiability as part of solving the first task of the study. To achieve the second task, a molecular genetic approach to the species identification of the raw composition of soft drinks based on green tea was tested. The study included the analysis of experimental drinks (with natural flavoring “Lemon” and synthetic flavoring “Peach 716”), as well as commercial concentrates “TIAKVA” (based on extracts from the coarse stems of green or black tea). The methods used in the work were PCR (Polymerase Chain Reaction), RFLP (Restriction Fragment Length Polymorphism) and direct sequencing of the amplified chloroplast DNA locus. The combination of two methods (PCR and sequencing) showed its effectiveness in establishing the belonging of the analyzed nucleic acid samples to the Camellia sinensis species, the raw material base of the studied drinks and concentrates. However, to unlock the authentication potential of PCR with primers #1 and #2 combined with RFLP analysis, it will be necessary to select diagnostically significant restriction enzymes suitable for generating species-specific combinations of PCR-RFLP profiles of marker sequence.

The isolation and identification of Bacillus velezensis ZN-S10 from vanilla (V. planifolia), and the microbial distribution after the curing process

The market value of vanilla beans (Vanilla planifolia) is constantly increasing due to their natural aroma and flavor properties that improve after a curing process, where bacteria colonization plays a critical role. However, a few publications suggest that bacteria play a role in the curing process. Hence, this study aimed to isolate Bacillus sp. that could be used for fermenting V. planifolia while analyzing their role in the curing process. Bacillus velezensis ZN-S10 identified with 16S rRNA sequencing was isolated from conventionally cured V. planifolia beans. A bacteria culture solution of B. velezensis ZN-S10 (1 mL of 1 × 107 CFU mL−1) was then coated on 1 kg of non-cured vanilla pods that was found to ferment and colonize vanilla. PCA results revealed distinguished bacterial communities of fermented vanilla and the control group, suggesting colonization of vanilla. Phylogenetic analysis showed that ZN-S10 was the dominant Bacillus genus member and narrowly correlated to B. velezensis EM-1 and B. velezensis PMC206-1, with 78% and 73% similarity, respectively. The bacterial taxonomic profiling of cured V. planifolia had a significant relative abundance of Firmicutes, Proteobacteria, Cyanobacteria, Planctomycetes, and Bacteroidetes phyla according to the predominance. Firmicutes accounted for 55% of the total bacterial sequences, suggesting their colonization and effective fermentation roles in curing vanilla.

Uses of Citrus Peels for Encouraging Food Nutrition: A Review

Orange peel (Citrus sinensis) belong to the family Rutaceae and it is well known promising source of multiple beneficial nutrients for human being. Global orange production is about 51 million metric tons. In India, area under citrus is 9.23 lakh hector which produces 86.08 lakh tones of fruits. Maharashtra is second largest state after Andhra Pradesh in the country and contributes to about 18.9 per cent to the total production of citrus in country. Orange peel obtains new healthy fruit products because peel friction has interesting and not very well known nutritional components such as Phenolic compound, Flavonoids, Dietary fiber. Part of orange such as peel and rind are used in food preparations. The peel of orange is use to make herbal tea, candied fruits peel and marmalade. Peels are regarded as waste material and is usually dried and ground to make citrus meal, a substitute cattle feed. Orange peels are also used as flavoring liqueurs, orange peel flavors is most desirable natural flavors. They are used in beverage, confectionery, bakery, pharmaceutical, cosmetic and perfumery industries. The citrus fruit residues, which are generally discarded as waste in the environment, can act as potential nutraceutical resources. Due to their low cost and easy availability such wastes are capable of offering significant low-cost nutritional dietary supplements in the form of orange peel powder in cookies. the orange peel powder waste used in various proportion viz, 0, 5, 10, 15, 20 per cent levels for incorporation in cookies by replacing the Maida in the basis of overall sensory attributes, cookies prepared with 10 per cent orange peel powder were recorded higher acceptability as compared to other samples. It is calculated that orange peel powder and Maida can be substituted up to 10 per cent in Maida to prepared orange peel powder without adversely affecting attributes.

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.

Жевательный мармелад с желатином из кожи скумбрии (Scomberomorus commersonii)

Jelly candies are colorful, delicious, and loved by children. Mackerel skin gelatin has a good nutritional potential to increase the protein content in jelly candy. The present study tested consumer acceptance, proximate value, and quality of gelatin jelly candy fortified with eight different natural flavorings: honey, date juice, olive oil, soy milk, goat’s milk, grape juice, avocado, and pumpkin. Gelatin was extracted from mackerel (Scomberomorus commersonii) skin. The quality assessment involved tests on the water, ash, fat, and protein contents, as well as bacterial contamination. The sensory evaluation involved a hedonic test with 10 panelists, who found all samples acceptable in appearance, smell, flavor, and texture. The average score for each criterium was 7.00 out of 9.00. The sample with soy milk proved to have the most optimal formulation: water (9.76 ± 0.70%), ash (0.21 ± 0.02%), protein (16.20 ± 0.37%), fat (2.32 ± 0.50%), carbohydrate (51.61 ± 0.80%), reducing sugar (0.14 ± 0.01%). All samples were free from Salmonella sp. and Escherichia coli, with a total plate count of 1×102 colonies per 1 g. The jelly candy with mackerel skin gelatin was high in protein, had a favorable sensory profile, and met the Indonesia National Standard for this type of food products.

Enhancing food preservation and safety: Synergistic effects of Allium-derived organosulfur compounds and outer membrane permeabilization peptide L-11

Ready-to-eat (RTE) foods, characterized by the lack of a terminal heating step prior to consumption, offer enhanced organoleptic qualities compared to their cooked counterparts, as they retain more of their natural flavors, textures, and nutritional content. However, these untreated products pose a risk for foodborne illnesses if not promptly consumed and/or adequately stored under refrigeration or in a frozen state. This investigation delves into the synergistic antimicrobial effects of a novel human-mimetic peptide, L-11, in conjunction with organosulfur compounds derived from Allium species—namely allicin, diallyl sulfide (DAS), dipropyl sulfide (DPS), propyl propane thiosulfinate (PTS), and propyl propane thiosulfonate (PTSO)—on the inhibition and control of Gram-negative foodborne pathogens across various food matrices. Notably, despite the minimal individual antimicrobial activity of peptide L-11 and the evaluated organosulfur compounds against target bacteria (Escherichia coli, Salmonella enterica, Yersinia enterocolitica, and Shigella sonnei), their combinations exhibited remarkable synergistic effects in vitro with until 32-fold reduction for some combinations. Specifically, combinations including PTS and PTSO demonstrated up to a 99% reduction in bacterial proliferation within RTE food models such as salmorejo, aioli, pumpkin cream, and spinach cream. These findings highlight the potential applications of these synergistic combinations in extending the shelf-life and enhancing the safety of RTE foods. To the best of our knowledge, this represents the inaugural report of such synergistic interactions between organosulfur compounds and peptides in extending the shelf-life of RTE foods.

Optimizing bio-vanillin synthesis from ferulic acid via Pediococcus acidilactici: A systematic approach to process enhancement and yield maximization

The use of lignocellulosic biomass to create natural flavor has drawn attention from researchers. A key flavoring ingredient that is frequently utilized in the food industry is vanillin. In this present study, Pediococcus acidilactici PA VIT effectively involved in the production of bio-vanillin by using Ferulic acid as an intermediate with a yield of 11.43 µg/mL. The bio-vanillin produced by Pediococcus acidilactici PA VIT was examined using FTIR, XRD, HPLC, and SEM techniques. These characterizations exhibited a unique fingerprinting signature like that of standard vanillin. Additionally, the one variable at a time method, placket Burmann method, and response surface approach, were employed to optimize bio-vanillin. Based on the central composite rotary design, the most important process factors were determined such as agitation speed, substrate concentration, and inoculum size. After optimization, bio-vanillin was found to have tenfold increase, with a maximum yield of 376.4 µg/mL obtained using the response surface approach. The kinetic study was performed to analyze rate of reaction and effect of metal ions in the production of bio-vanillin showing Km of 10.25, and Vmax of 1250 were required for the reaction. The metal ions that enhance the yield of bio-vanillin are Ca2+, k+, and Mg2+ and the metal ions that affects the yield of bio-vanillin are Pb+ and Cr+ were identified from the effect of metal ions in the bio-vanillin production.

Inhibitory effect and the involved mechanism of furaneol on enzymatic browning of potatoes

Enzymatic browning is an important issue impacting the shelf life of fresh-cut potatoes. Using browning inhibitors is an effective method to solve the issue. This research aimed to identify novel and safe inhibitors of enzymatic browning. The research first investigated the inhibitory role of furan compounds in enzymatic browning, then explored the anti-browning effect of furaneol and the involved mechanism. Among the eight tested furan compounds classified as flavorings in food additives, seven showed anti-browning effects, of which three demonstrated superior efficacy in delaying browning compared to the others. Based on the efficacy and odor, furaneol as one natural flavor composition of fresh fruit was selected to be further investigated. At 4 °C, control potatoes browned on day 1. However, furaneol at concentrations of 4 and 8 mM prevented the fresh-cut potatoes from browning for up to 10 d, and their anti-browning efficacies reached that of sodium bisulfite. Sensory evaluation showed the treated fresh-cut potatoes exhibited a slight and acceptable sweet aroma, which quickly disappeared after heat cooking. Further research revealed furaneol reduced the activity of polyphenol oxidase (PPO), chelated Cu2+, and acted as a mixed-type inhibitor of PPO with competitive inhibition being the dominant. Circular dichroism analysis indicated furaneol decreased α-helix content, increased the β-fold content, and altered the secondary structure of PPO. Fluorescence quenching data showed furaneol can form complexes with PPO, quench the fluorescence produced by PPO and change its tertiary structure. Molecular docking suggested that furaneol could enter the active center region near copper ions and interact with surrounding amino residues through van der Waals force, pi-alkyl interactions and carbon-hydrogen bonds. Furaneol can also cause the brown pigment colorless to a certain extent. Moreover, furaneol addition also improved the antioxidant capacity of enzymatic browning reaction system. Our study first reported the inhibitory effect of furan compounds on enzymatic browning and furaneol has great potential as an anti-browning inhibitor for fresh-cut produce in future.

Lessons from ATLAS and CMS measurements of Higgs boson decays to second generation fermions

There is now experimental evidence for Higgs boson decay into a pair of muons, and significant constraints on the Higgs boson decay into a charm quark-antiquark pair. The data on Higgs boson decays into second generation fermions probes various extensions of the Standard Model. We analyze the implications for the Standard Model effective field theory (SMEFT), without and with minimal flavor violation (MFV), for two Higgs doublet models (2HDM) with natural flavor conservation (NFC), for models with vector-like fermions, and for specific models that predict significant modifications of the Yukawa couplings to the light generations.

Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall

The natural flavor of sea cucumber is generally not easily accepted by consumers. In this study, the effect of different cooking conditions on the adsorption of the characteristic flavor of Sichuan pepper by sea cucumber was investigated by response surface methodology, and the optimal cooking conditions were identified. A total of 45 volatiles were identified based on gas chromatography–mass spectrometry, of which 27 were key flavor actives. Low-field nuclear magnetic resonance and textural analysis showed that the addition of Sichuan pepper during the cooking process affected the water migration and the textural properties of sea cucumbers. It was shown that the addition of Sichuan pepper could significantly improve the flavor and other quality characteristics of sea cucumber. This study has important practical guiding significance for the flavor improvement and product innovation of sea cucumber food.