ABSTRACTThis study aimed to characterize polyphenols present in Loquat (Eriobotrya japonica Lindl.) leaf hair (LLH) and evaluate their antioxidant and anti‐inflammatory effects in lipopolysaccharide (LPS)‐induced inflammation models In Vitro and In Vivo. Ultra‐performance liquid chromatography coupled with UPLC‐HRMS identified 24 compounds in LLH, including 21 polyphenols, notably revealing the presence of four polymethoxyflavones previously unreported in loquat. Antioxidant evaluations (ABTS, DPPH, FRAP, and ORAC) confirmed robust radical‐scavenging and reducing capabilities of LLH extract. In Vitro studies utilizing human liver L02 cells demonstrated that LLH significantly suppressed LPS‐induced reactive oxygen species (ROS) generation, preserved antioxidant enzyme activities (CAT, SOD, and GSH‐Px), and upregulated antioxidant‐related genes (Nrf2, Cat, Sod1, and Gpx1). Furthermore, LLH pretreatment markedly inhibited LPS‐induced nitric oxide (NO) release, inflammatory cytokine (IL‐1β, IL‐6, and TNF‐α) production, and downregulated the Jak2–Stat3 inflammatory signaling pathway. Consistently, In Vivo experiments using an LPS‐induced acute liver injury mouse model revealed that oral administration of LLH significantly reduced hepatic oxidative stress and inflammation by restoring antioxidant enzyme activities, enhancing Nrf2‐mediated antioxidant pathways, and suppressing inflammatory mediators and Jak2–Stat3 signaling in liver. Collectively, these findings demonstrate LLH polyphenols' potent antioxidant and anti‐inflammatory effects and suggest their potential as natural functional agents for managing inflammation‐related oxidative stress.

ABSTRACTDendrobium officinale from Guangnan was screened nontargeted using UHPLC–Orbitrap‐MS for different growth years. OPLS‐DA effectively differentiated D. officinale based on growth years, identifying 70 different compounds. Eight indole diketopiperazine alkaloids did not differ considerably among the growth years. The differential compounds of D. officinale with 4 years of growth were more distinct from other years, with 10 compounds showing greater variability. Pathways in cancer, cancer metabolic pathways, metabolic pathways, chemical carcinogenesis—receptor activation were more enriched. This suggests that D. officinale functional compounds have pharmacological activities in these areas and can regulate the metabolic processes of lipids and atherosclerosis.

ABSTRACT This article presents an in‐depth review of the role of volatile organic compounds (VOCs) in food authentication, an area of increasing importance due to the rising complexity of food fraud cases. The inherent and unique profiles of VOCs in different food products serve as chemical fingerprints, enabling the differentiation of authentic food products from fraudulent ones across various food categories such as dairy, fruits, vegetables, meat, seafood, beverages, and grains. The review begins with an overview of the chemical properties and characteristics of VOCs, emphasizing their diversity and significance in the sensory experience of food products. The article explores VOCs' application in food authentication, providing valuable information on origin, variety, quality, ripening stage, and potential adulterations. Advancements in detection and analytical techniques, such as gas chromatography‐mass spectrometry (GC‐MS), proton transfer reaction‐mass spectrometry (PTR‐MS), selected ion flow tube‐mass spectrometry (SIFT‐MS), electronic noses (E‐noses) etc., are discussed. The article also addresses the challenges and limitations in VOC‐based food authentication, including variability in VOCs profiles, technical limitations, and regulatory considerations. In conclusion, the review underscores the potential of VOCs as indicators in food integrity, predicting that continued technological advancements and interdisciplinary collaboration will enhance food safety, quality, and traceability.

ABSTRACT The growing demand for efficient, accurate, and affordable methods of evaluating food safety has led scholars to look into cutting‐edge analytical techniques. Carbon quantum dots, or CQDs, have shown great promise in the real‐time detection and measurement of heavy metals, herbicides, and pathogens, among other pollutants. These are newly discovered blooming carbon nanoparticles that are smaller than 10 nm. The several techniques for creating CQDs from different carbon sources have been compiled in this review paper. The manufacture of CQDs in the food industry has both significant advancements and apparent challenges. Although food waste can be used to create CQDs, research is still ongoing to determine how feasible and scalable these processes are. Despite the fact that CQDs have demonstrated potential in enhancing food safety and quality, further studies are essential to optimize their application in the food industry. This review will be very helpful to researchers and professionals who want to develop CQDs to fight food‐related issues.

ABSTRACTThe preservation of grapes during storage and transportation has long been a challenge due to the presence of Botrytis cinerea. Studies have shown that chitosan and selenium are effective in preserving fruits and vegetables during storage. This study investigated the effect of selenium‐chitosan (25 mg L−1 selenium and 1.0% chitosan) treatment on Red Globe grapes' disease resistance during storage at 0°C. The results indicated that treatment with selenium‐chitosan significantly reduced the decay rate of grapes from 41.79% to 4.93% at 60 days of storage. Additionally, the treatment increased the activities of POD and CAT and decreased the activity of PPO. The application of selenium‐chitosan resulted in increased activity of PAL, C4H, and 4CL which was related to the phenylalanine pathway, leading to the accumulation of phenolic compounds and improved disease resistance in grapes. RT‐qPCR analysis revealed that the upregulation of VvPAL, VvC4H, and Vv4CL was delayed in grapes treated with selenium‐chitosan. Their expression levels were significantly lower than those of the control grapes, with reductions to 2.37%, 2.02% and 10.60 at 60 days of storage, respectively. After inoculation with Botrytis cinerea, grapes treated with selenium‐chitosan effectively limited the growth of Botrytis cinerea mycelium. These results suggest that selenium‐chitosan treatment significantly improves resistance to microbial infestation and limits fungal growth after exposure.

Abstract This work aimed to study the co‐encapsulation of ω‐3 Long‐Chain Polyunsaturated Fatty Acids (LC‐PUFAs) with β‐carotene, lutein and zeaxanthin and the cellular uptake of carotenoids. Monodisperse microcapsules with good properties, including particle surface morphology, water activity, microencapsulation efficiency, and glass transition temperature, were successfully prepared using a microfluidic‐jet spray drier with OSA‐modified starch as a wall matrix. The presence of carotenoids enhanced the oxidative stability of ω‐3 LC‐PUFAs. Caco‐2 cell uptakes of the carotenoids from the spray‐dried microcapsules were studied and compared to those encapsulated in the methylcellulose (MC) or xanthan gum (XG) delivery systems. The microcapsules encapsulated by OSA‐modified starch showed higher cellular uptakes of carotenoids (i.e., β‐carotene, 0.31 μg/mg protein; lutein, 0.52 μg/mg protein; zeaxanthin, 0.54 μg/mg protein) than those in the MC or XG delivery systems. The Caco‐2 cell uptake depended on carotenoid type, where hydrocarbon carotenoids (i.e., β‐carotene) had lower uptake than oxygenated carotenoids (i.e., lutein or zeaxanthin).

Abstract A natural product is a compound or substance originating from a living organism and found in nature. Daidzein belongs to the class of bioflavonoids, which are plant‐derived compounds with various biological activities. Predominantly exists in soybeans and several legumes in either glycoside or aglycone forms. Its primary chemical constituents include metabolites like equol and trihydroxy isoflavone, generated through the influence of intestinal bacteria. Daidzein has exhibited pharmacological impacts on different ailments, including cardiovascular disease, cancer, diabetes, skin disorders, osteoporosis, and neurodegenerative disorders. Daidzein's mechanisms of action involve interactions with estrogen receptors, as well as its antioxidant and anti‐inflammatory properties, along with its ability to regulate apoptosis and the cell cycle. In efforts to enhance its solubility, stability, bioavailability, and targeting, daidzein has been innovatively formulated into novel dosage forms, including nanoparticles, liposomes, microemulsions, and nanosuspensions. As a promising nutraceutical, daidzein presents multiple health benefits and holds potential for various clinical applications. Additional investigation is required to comprehend the molecular mechanisms of this phenomenon and assess its safety. The purpose of this review is to provide a short description of the therapeutic properties, chemical composition, traditional use, toxicology profile, new insights on the dosage form, and future prospects of daidzein.

Abstract Hyperuricemia (HUA) is a common metabolic disease and kidney injury is one of its main complications. As a typical natural flavonoid, puerarin (PEA) has a range of pharmacological activity but the antihyperuricemic mechanism of PEA has not been reported. Herein, the inhibitory activity of PEA against xanthine oxidase (XOD) was evaluated by in vitro enzymatic reaction, and kinetic analysis, the antihyperuricemic activity, and nephroprotective effect of PEA were studied in HUA mice. The enzymatic reaction showed that the inhibitory effect of PEA (half maximal inhibitory concentration [IC50] = 4.39 µmol/L) on XOD was at the same level as allopurinol (IC50 = 4.05 µmol/L), and kinetic analysis indicated that PEA was a mixed competitive inhibitor. In vivo studies demonstrated that PEA exhibited excellent antihyperuricemic activity by inhibiting XOD and urate transporter 1 (URAT1), to reduce uric acid level. At the same time, PEA reduced the level of inflammatory cytokines and exerted significant nephroprotective effect through anti‐inflammatory activity. Molecular docking indicated that PEA closely bind to both XOD and URAT1, which had the potential to become an inhibitor of XOD and URAT1. In summary, PEA has important application value in developing novel functional food and medicine for the treatment of HUA and its complications.

Abstract The presence of stone cells in pears is recognized as a problem for the pear processing industry. Bacillus and mold can degrade stone cells because of their potential to digest cellulose and lignin, but they cannot be used for the degradation test of pear stone cells. In this study Lactoplantibacillus plantarum JYLP‐326 was used in single culture or in the mixed culture with Saccharomyces cerevisiae Y2 to study their potential to degrade stone cells during fermentation and the mechanism of degradation was further explored. Synergy in cellulase activity was observed in the mixed‐culture where the maximum activity was observed at 96th hour of fermentation. Activities of endoglucanase, exoglucanase and β‐glucosidase were 1.75, 4.58, and 2.31. The degradation rate of stone cells in the mixed‐culture was 37.67%, which was significantly higher than that the results obtained for single cultures. The results of scanning electron microscopy (SEM) showed that the surface of the cultured stone cells became rough. Metabolomics studies confirmed the presence of specific metabolites related to the degradation of stone cells after the fermentation. It was concluded that the mixed‐culture fermentation using the above‐mentioned strains could be exploited by the pear processing industry to degrade stone cells.