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<jats:sec><jats:label /><jats:p>Lactic acid fermentation is an effective method for improving the quality of black chokeberry. This study aimed to investigate the influence of lactic acid bacteria on the phenolic profile, antioxidant activities, and volatiles of black chokeberry juice. Initially, 10<jats:sup>7</jats:sup> cfu/mL of <jats:italic>Lactiplantibacillus plantarum</jats:italic>, <jats:italic>Lactobacillus acidophilus</jats:italic>, and <jats:italic>Lacticaseibacillus rhamnosus</jats:italic> were inoculated into pasteurized black chokeberry juice and fermented for 48 h at 37°C. All these strains enhanced the total phenolic and total flavonoid contents, with <jats:italic>La. acidophilus</jats:italic> showing the highest total phenolic (1683.64 mg/L) and total flavonoid (659.27 mg/L) contents. Phenolic acids, flavonoids, and anthocyanins were identified using ultrahigh‐performance liquid chromatography–tandem mass spectrometry. The prevalent phenolic acid, flavonoid, and anthocyanin in the lactic‐acid‐fermented black chokeberry juice were cinnamic acid, rutin, and cyanidin‐3‐<jats:italic>O</jats:italic>‐rutinoside, respectively. Furthermore, following fermentation, the DPPH and ABTS scavenging capacity, as well as the reducing power capacity, increased from 59.98% to 92.70%, 83.06% to 94.95%, and 1.24 to 1.82, respectively. Pearson's correlation analysis revealed that the transformation of phenolic acids, flavonoids, and anthocyanins probably contributed to enhancing antioxidant activities and color conversation in black chokeberry juice. A total of 40 volatiles were detected in the fermented black chokeberry juice by gas chromatography–ion mobility spectrometry. The off‐flavor odors, such as 1‐penten‐3‐one and propanal in the black chokeberry juice, were weakened after fermentation. The content of 2‐pentanone significantly increased in all fermented juice, imparting an ethereal flavor. Hence, lactic acid fermentation can effectively enhance black chokeberry products' flavor and prebiotic value, offering valuable insights into their production.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The application of lactic acid bacteria in black chokeberry juice not only enhances its flavor but also improves its health benefits. This study has expanded the range of black chokeberry products and offers a new perspective for the development of the black chokeberry industry.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Whey protein isolates (WPIs) were treated at 50, 60, 70, and 80°C to obtain thermally modified WPI. Gum arabic (GA) and thermal modification of WPI were used as novel wall materials to improve the quality of <jats:italic>Cornus officinalis flavonoid</jats:italic> (COF) microcapsules using microwave freeze‐drying technique in this study. Results showed that all the thermal modification treatment decreased emulsifying activity index of WPI, whereas the solubility and emulsifying stability index (ESI) of WPI gradually increased with the increase of heating temperature. Compared to the untreated protein, the thermal modification treatment at 70°C increased the solubility and ESI of WPI by 14.91% ± 0.71% and 26.70% ± 0.94%, respectively. The microcapsules prepared with the modified protein at 60°C had the highest encapsulation efficiency (95.13% ± 2.36%), the lowest moisture content (1.42% ± 0.34%), and the highest solubility (84.41% ± 0.91). Scanning electron microscopy images showed that COF microcapsules were uniformly spherical, and the sizes of the microcapsules were in the following order: 12.42 ± 0.37 µm (80°C) &gt; 11.7 ± 0.23 µm (untreated group) &gt; 9.44 ± 0.33 µm (60°C) &gt; 9.24 ± 0.14 µm (50°C) &gt; 7.69 ± 0.29 µm (70°C). In the simulated in vitro digestion experiments, the release rate of COF microcapsules in the gastric digestion phase was less than that in the intestinal digestion phase, and it reached 66.46% at intestinal digestion phase. These results suggested that heated WPI and GA could be an effective nanocarrier to enhance the stability of COF.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This study aimed to evaluate the incorporation effect of probiotic culture (<jats:italic>Lactobacillus acidophilus</jats:italic>) in buffalo milk yogurt on stability and microbial survival rate during storage. In addition, the influence of probiotic culture on blood lipid profiles was investigated for a period of 6 weeks. Yogurt was prepared with buffalo milk with different probiotic concentrations (0, 100, and 50%) and administered to subjects at 300 g/day. All treatments showed a significant difference (<jats:italic>p &lt; 0.05</jats:italic>) in acidity and pH during storage for 21 days at refrigeration temperature, while treatment with 100% probiotic culture (G2) was most prominent. Physicochemical analysis demonstrated a maximum pH decline of 0.60 in G2, followed by 0.56 in the mix cultured (G3). However, increasing trend was observed in acidity, with highest increment of 0.89% followed by 0.54% in G2 and G3, respectively. Storage study of total viable count demonstrated the reduction in the enumeration of microbial population owing to the production of organic acids, while <jats:italic>L. acidophilus</jats:italic> had a high survival rate of 5.25 log 10 CFU/g. Probiotic culture produced significant results in the lipid profile of subjects. Treatments containing probiotic bacteria G2 and G3 showed the lowest total cholesterol (183.57 and 182.85 mg/dL) and low density lipoproteins (LDL) (105.80 106.40 mg/dL), respectively. In terms of high density lipoproteins (HDL), G2 showed a highest increment of 49.82 mg/dL. Results of our study revealed that consumption of probiotic yogurt is beneficial for human health by improvement of blood lipid profiles and reduces cardiovascular patient's percentage around the globe.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Experimental investigation of the effect of probiotic culture addition on the stability of buffalo milk yogurt. Assessment of the potential of <jats:italic>Lactobacillus acidophilus</jats:italic> on blood lipid profiles.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>A systematic approach to collect, peruse, and summarize the available information relating to the potential benefits of consuming dietary microbes was pursued in this scoping review. This review focused on the research endpoints, experimental designs, and microbial exposure in experimental as well as observational research work. Using a structured‐ set of keywords, scientific databases were systematically searched to retrieve publications reporting outcomes pertaining to the use of dietary microbes in healthy, nonpatient populations. Searches were further tailored to focus on eight different health categories, namely, “antibiotic associated diarrhoea” (AAD), “gastrointestinal health” (GIH), “immunological health” (ImH), “cardiovascular health and metabolic syndrome” (CvHMS), “cancer prevention” (CanPr), “respiratory health” (ReH), “weight management” (WtMgt), and “urogenital health” (UrGH). Quality of evidence available in each publication was assessed using the Jadad scoring system. The search yielded 228 relevant publications describing 282 experimental cases comprising 62 research endpoints overall. A microbial dose of CFU.day<jats:sup>−1</jats:sup> was associated with non‐negative reported outcomes. Older population groups with a median age of 39 years were associated with positive outcomes. More high‐quality research is required investigating the role of dietary microbes in maintaining general health, particularly in the health categories of UrGH, WtMgt, and CanPr.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Cell‐based meat technology provides an effective method to meet the demand for meat, while also posing a huge challenge to the expansion of myoblasts. It is difficult to develop serum‐free medium suitable for long‐term culture and large‐scale expansion of myoblasts, which causes limited understanding of myoblasts expansion. Therefore, this study used C2C12 myoblasts as model cells and developed a serum‐free medium for large‐scale expansion of myoblasts in vitro using the Plackett–Burman design. The serum‐free medium can support short‐term proliferation and long‐term passage of C2C12 myoblasts, while maintaining myogenic differentiation potential well, which is comparable to those of growth medium containing 10% fetal bovine serum. Based on the C2C12 myoblasts microcarriers serum‐free culture system established in this study, the actual expansion folds of myoblasts can reach 43.55 folds after 7 days. Moreover, cell‐based meat chunks were preliminarily prepared using glutamine transaminase and edible pigments. The research results provide reference for serum‐free culture and large‐scale expansion of myoblasts in vitro, laying the foundation for cell‐based meat production.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study developed a serum‐free medium suitable for long‐term passage of myoblasts and established a microcarrier serum‐free culture system for myoblasts, which is expected to solve the problem of serum‐free culture and large‐scale expansion of myoblasts in cell culture meat production.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The aims of this study were to establish a novel method for simultaneously determining 61 acid dyes in chili, hotpot seasoning, and bearnaise sauce using double liquid–liquid extraction (d‐LLE) technology. A mixture of water, methanol, and dichloromethane (1:3:1, v/v/v) was used as the extraction solution, which was actively separated into aqueous and organic phases at a fixed ratio. The clean‐up step was initially completed by discarding the organic phase layer, which contained abundant lipophilic compounds. Subsequently, the aqueous phase was further separated by salting out, which effectively removed interference from the highly hydrophilic compounds. As a result of these two purification steps, the matrix suppression effect was significantly reduced by a minimum of 16.9%.</jats:p><jats:p>Finally, the extract was analyzed using an ultrahigh‐performance liquid chromatography‐quadrupole Orbitrap mass spectrometer (UHPLC‐Q‐Orbitrap‐MS), and the characteristic ion fragments (SO<jats:sub>3</jats:sub><jats:sup>−</jats:sup>, <jats:italic>m</jats:italic>/<jats:italic>z</jats:italic> 79.9557) of the acid dyes were utilized for the preliminary qualitative analysis. The results showed that the 61 acid dyes showed a good linear relationship in the range of 0.01–0.2 µg/mL, and the limit of quantification (LOQ) was 0.01 mg/kg. The average recoveries were 74.3%–99.7%, with relative standard deviations (RSD) ≤10%. The proposed method can rapidly identify and quantify acid dyes in complex foods at a low cost, with high sensitivity and reliability.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Antioxidant activities of caffeic acid (CFA) and allylpyrocatechol (APC) were measured in bulk oil and in emulsion (oil/water) to evaluate the effects of the carboxylic group on the antioxidant function. As an emulsifier, polyglycerol polyricinoleate (PGPR) was added to the bulk oil to assist in promoting the interfacial activity of antioxidants. The antioxidant activity of CFA in the bulk oil was 186.5% higher than that of APC. In the emulsion, however, APC showed 150.3% higher antioxidant activity. PGPR showed a synergistic effect on CFA (&gt;31%) and APC (&lt;18%) which arose from organizing and supporting the formation of oxidation‐microreactors. Water molecules were generated as an oxidation byproduct throughout the oxidation course, and they facilitated the formation of supramolecular structures. Polar imbalance became more prominent in the molecular structure of CFA, due to the presence of the carboxyl group, thereby increasing the effective collisions between the antioxidant molecules and free radicals.</jats:p>

<jats:title>Abstract</jats:title><jats:p>Apricot polysaccharides (APs) as new types of natural carriers for encapsulating and delivering active pharmaceutical ingredients can achieve high‐value utilization of apricot pulp and improve the solubility, the stability, and the antibacterial activity of insoluble compounds simultaneously. In this research, the purified APs reacted with bovine serum albumin (BSA) by the Maillard reaction, and with <jats:sc>d</jats:sc>‐α‐tocopheryl succinate (TOS) and pheophorbide A (PheoA) by grafting to fabricate two materials for the preparation of curcumin (Cur)‐encapsulated AP–BSA nanoparticles (CABNs) and Cur‐embedded TOS–AP–PheoA micelles (CTAPMs), respectively. The biological activities of two Cur nano‐delivery systems were evaluated. APs consisted of arabinose (22.36%), galactose (7.88%), glucose (34.46%), and galacturonic acid (31.32%) after the optimized extraction. Transmission electron microscopy characterization of CABNs and CTAPMs displayed a discrete and non‐aggregated morphology with a spherical shape. Compared to the unencapsulated Cur, the release rates of CABNs and CTAPMs decreased from 87% to 70% at 3 h and from 92% to 25% at 48 h, respectively. The antioxidant capacities of CABNs and CTAPMs were significantly improved. The CTAPMs exhibited a better antibacterial effect against <jats:italic>Escherichia coli</jats:italic> than CABNs due to the synergistic photosensitive effect between Cur and PheoA.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The use of air jet impingement to remove residues from surfaces in food manufacturing operations offers an alternative to the use of water and liquid cleaning agents. During this investigation, air impingement was used to remove nonfat dry milk (NFDM) residues from a stainless‐steel surface. The influence of the water activity (<jats:italic>a</jats:italic><jats:sub>w</jats:sub>) of the residue, the time after the residue reached an equilibrium water activity, and the thickness of residue at the time of removal from the surface have been investigated. All three factors had a significant effect on the time for removal. An increase in the water activity, the time at equilibrium, the sample thickness, or a combination of all three resulted in an increase in the time required to remove the deposits. Visible changes in the structure of deposits were observed as NFDM samples equilibrated to water activities above 0.43. NFDM residues with water activities less than 0.33 were removed within 1 s of using air impingement regardless of wall shear stress. When the water activities were greater than 0.50, the thickness of deposit was greater than 1 mm, and the time after reaching an equilibrium water activity was over 7 days, more than 5 min of air impingement with wall shear stress over 9.48 Pa was required to remove the residue. The results from these experiments indicated that air impingement has the potential to provide effective cleaning in manufacturing facilities for low‐moisture foods.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The introduction of water in low‐moisture food environments is often undesirable due to the possibility of pathogenic microorganism growth. The normal cleaning operations in the food industry use water as a cleaning agent. This study evaluates the application of air impingement technology as a dry‐cleaning method.</jats:p></jats:sec>