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<jats:title>Abstract</jats:title><jats:p>In this study, a new electrochemical sensor based on molybdenum disulfide (MoS<jats:sub>2</jats:sub>) nanoflowers/glassy carbon electrode (GCE was created for the sensitive detection of gluten. The prepared nanocatalysts were characterized using scanning electron microscopy with energy dispersive spectroscopy, x‐ray diffraction, and x‐ray photoelectron spectroscopy. The effects of the prepared nanocatalysts, pH value, and dropping amounts on the results were examined in detail. The electrochemical performance of the developed sensor (MoS<jats:sub>2</jats:sub> nanoflowers/GCE) was then evaluated using differential pulse voltammetry, and the sensor was found to have significant electrochemical activity against gluten. A substantial linear connection was observed in the range of 0.5–100 ppm of gluten concentration under optimum experimental circumstances, and the detection limit between peak current and gluten concentration was determined as 1.16 ppm. The findings showed that the MoS<jats:sub>2</jats:sub> nanoflowers/GCE gluten sensor has exceptional selectivity and stability. Finally, the generated electrochemical sensor was effectively utilized for gluten detection in commercial gluten‐containing materials with a detection limit of 0.1652 ppm. Thus, the developed MoS<jats:sub>2</jats:sub> nanoflowers/GCE sensor offers a potential method for the detection of other molecules and is a promising candidate for gluten detection in commercial samples.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Although the benefits of sugarcane polyphenol (SP) are well documented, its function in preventing photoaging has not yet been investigated. This study aimed to investigate the protective effects of SP in preventing ultraviolet (UV)‐B‐induced skin photoaging in Balb/c mice, as well as the underlying mechanism. Chlorogenic acid was determined to be the primary component of SP by using high‐performance liquid chromatography‐mass spectrometry. SP and chlorogenic acid were orally administrated to mice for 56 days, and UV‐B radiation exposure was administered 14 days after SP and chlorogenic acid administration and lasted 42 days to cause photoaging. SP and chlorogenic acid administrations significantly alleviated the UV‐B‐induced mouse skin photoaging, as indicated by the decrease in epidermal thickness, increase in the collagen (COL) volume fraction, and elevation in type 1 and type 3 COL contents. Notably, both SP and chlorogenic acid effectively reversed the overexpression of matrix metalloproteinase induced by UV‐B exposure in the mouse skin. Furthermore, SP and chlorogenic acid reduced the expression of receptor for advanced glycosylation end products in the mice; amplified the activities of antioxidant enzymes superoxide dismutase and catalase; reduced malondialdehyde levels; and decreased inflammatory cytokines interleukin 1β, interleukin 6, and tumor necrosis factor α levels. SP could be a prospective dietary supplement for anti‐photoaging applications due to its antioxidant, anti‐inflammatory, and anti‐glycosylation attributes, and chlorogenic acid might play a major role in these effects.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study can provide a scientific basis for the practical application of sugarcane polyphenols. We expect that sugarcane polyphenols can be used in food and beverage products to provide flavor while combating skin aging.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Non‐enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non‐enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO<jats:sub>2</jats:sub>) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non‐enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO<jats:sub>2</jats:sub> in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO<jats:sub>2</jats:sub> and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non‐enzymatic oxidation of wine and anticipates the potential for further research.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Fructus Aurantii (FA) is an edible and medicinal functional food used worldwide that enhances digestion. Since raw FA (RFA) possesses certain side effects for some patients, processed FA (PFA) is commonly used in clinical practice. This study aimed to establish an objective and comprehensive quality evaluation of the PFA that employed the technique of steaming and fermentation. Combined with the volatile and non‐volatile components, as well as the regulation of gut microbiota, the differentiation between RFA and PFA was analyzed. The results showed that the PFA considerably reduced the contents of flavonoid glycosides while increasing hesperidin‐7‐O‐glucoside and flavonoid aglycones. The electronic nose and GC‐MS (Gas chromatography/mass spectrometry) effectively detected the variation in flavor between RFA and PFA. Correlation analysis revealed that eight volatile components (relative odor activity value [ROAV] ≥ 0.1) played a key role in inducing odor modifications. The original floral and woody notes were subdued due to decreased levels of linalool, sabinene, α‐terpineol, and terpinen‐4‐ol. After processing, more delightful flavors such as lemon and fruity aromas were acquired. Furthermore, gut microbiota analysis indicated a significant increase in beneficial microbial taxa. Particularly, <jats:italic>Lactobacillus</jats:italic>, <jats:italic>Akkermansia</jats:italic>, and <jats:italic>Blautia</jats:italic> exhibited higher abundance following PFA treatment. Conversely, a lower presence of pathogenic bacteria, including Proteobacteria, <jats:italic>Flexispira</jats:italic>, and <jats:italic>Clostridium</jats:italic>. This strategy contributes to a comprehensive analysis technique for the quality assessment of FA, providing scientific justifications for processing FA into high‐value products with enhanced health benefits.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study provided an efficient approach to Fructus Aurantii quality evaluation. The methods of fermentation and steaming showed improved quality and safety.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Increased salt (sodium chloride (NaCl)) consumption contributes to high blood pressure, increasing the risk of cardiovascular disease. Reducing the intake of NaCl could result in significant public health benefits. Australian grown halophytes are consumed traditionally by indigenous communities as food and medicine. The importance of halophytes has been recently “rediscovered” due to their salty taste and crunchy texture. This study aimed to assess the potential of Australian indigenous edible halophytes (AIEH) as salt substitutes. A benchtop test was carried out to establish a sensory lexicon of four important AIEH (samphire, seapurslane, seablite, and saltbush) and to select the most promising halophyte based on sensory attributes and nutritional composition. Samphire and saltbush, the most common and commercially important halophytes, were used as comparisons. Semolina was used to prepare the halophyte‐based test food for the benchtop sensory study. Results of the formal sensory study showed that the growing location of samphire and saltbush can significantly affect their sensory attributes. Samphire had the most favorable sensory attributes and nutritional quality, with <jats:italic>dry herb</jats:italic> and <jats:italic>bran</jats:italic> aroma and flavor, whereas the saltbush test food preparations had <jats:italic>herbaceous</jats:italic>, <jats:italic>minty dry wood</jats:italic>, and <jats:italic>green fruit</jats:italic> aroma and flavor. The “optimal” concentration of added freeze‐dried samphire/saltbush powder was determined based on the saltiness perception of the NaCl‐semolina formulation (0.3% table salt equivalent to 1% samphire freeze‐dried powder and 1.4%–2.0% saltbush freeze‐dried powder, respectively). This study provided novel and crucial information on the potential use of AIEH as natural salt substitutes.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>There is an increasing demand for natural salt substitutes. Halophytes are salt tolerant plants that sustain in arid or semiarid areas and have the potential to be used as natural salt substitutes. To the best of our knowledge, this is the first study reporting the sensory profiles of four important Australian indigenous edible halophytes (samphire, seapurslane, seablite, and saltbush). This study also demonstrated how different growing locations can affect the sensory attributes of halophytes and subsequently their potential food applications. Our findings provide critical information and data to further study halophytes in the context of novel food applications.</jats:p></jats:sec>