Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment.

The flavor profile of Linjiangsi broad bean paste (LBBP) is significantly influenced by fermentation environment and ripening time. This study aims to investigate the flavor of outdoor-treated (OT) and indoor-treated (IT) LBBP. Gas chromatography-mass spectrometry, electronic-nose, and electronic-tongue, combined with multivariate statistical analyses, were employed to identify the characteristic flavor profiles of OT and IT LBBP in ripening periods of one and three years. Overall, 95 volatile organic compounds (VOCs) were identified. Relative odor activity values and multivariate statistical analysis indicated that nine VOCs were responsible for the flavor differences. The most abundant VOCs in OT were aldehydes, providing caramel and nutty flavors, whereas the most abundant compounds in IT were esters, contributing fruity flavors to LBBP. Notably, three years of ripening significantly intensified the characteristic flavors of both OT and IT. These findings may elucidate the ripening time and fermentation environment effect on LBBP characteristic flavor profiles.

Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC-MS-O.

This study employed gas chromatography-mass spectrometry with olfactory (GC-MS-O) and multi-omics methods to investigate the changes in volatile flavor compounds during the freezing process of Pacific chub mackerel (Scomber japonicus) from Japan and China, and Spanish mackerel (Scomberomorus niphonius). A total of 18 volatile flavor compounds were identified, and significant differences in volatile flavor components were observed among samples frozen for 1 week, 1 year, and 2 years. The results of the Partial least squares regression (PLSR) indicated that the fishy odor was correlated with independent variables such as fatty acids (FA 22:4, FA 28:6, FA 24:4), differentially expressed genes (Gene.2425 (NDUFA5), Gene.38 (GPX1), and Gene.2844 (DAD1)). Classification and regression tree (CART) analysis revealed that the peak area values of fatty acids (FA 22:5, FA 20:4) and fatty acid esters of hydroxy fatty acids (FAHFA 18:0/22:3) were the main differentiating factors for fishy odor perception.

Polydopamine-based nanospheres as nanoplatforms to kill Staphylococcus aureus and to promote wound healing by photothermal therapy.

Bacterial infections have always been a threat when it comes to public health accounting for increased morbidity and mortality rates around the world. For the first time, Polydopamine is often used as an ocular surface drug delivery medium to treat some ocular surface diseases based on its good tissue affinity. Mesoporous polydopamine nanospheres (MPDA NPs) under photothermal therapy (PTT) are demonstrated as efficient therapeutic nanoplatforms for Staphylococcus aureus (S. aureus) infection and wound healing. MPDA NPs were found to exhibit excellent photothermal performance, significantly causing an increase in temperature within a short period of NIR-I exposure (808 nm, 1 W cm-2, 6 min). The MPDA NPs under the NIR irradiation remarkably eliminated S. aureus in vitro. Moreover, these synergistic effects turnouts to be phenomenal in vivo, effectively killing and healing S. aureus-infected abscesses in mice. These revealed the combined effect of the intrinsic antibacterial activity of MPDA NPs enhanced upon NIR-I exposure. Hence, MPDA NPs under NIR-I could prove excellent therapeutic nanoplatforms for bacteria-related infections and other biomedical applications.

Preparation of chitosan/curcumin nanoparticles based zein and potato starch composite films for Schizothorax prenati fillet preservation.

The aim of this study was to develop a zein/potato starch (PS) film based on chitosan nanoparticles incorporated with curcumin (CCN). The CCN film was characterized for encapsulation efficiency, particle size, zeta potential, polydispersity index (PDI), relative release, and DPPH radical scavenging test. Our results showed that the CCN encapsulated effectively curcumin (CUR) (84.8% ± 1.1%) and presented with high oxidation resistance and relative release efficiency. The CCN/zein/PS composite films were round, smooth, and compact. We measured and compared the mechanical properties, oxygen permeability (OP), water vapor permeability (WVP), relative release efficiency, and DPPH radical scavenging properties of the composite films of different mass ratios. We observed that the composite film had good mechanical and barrier properties. Further, we evaluated the preservative efficacy of the composite film on Schizothorax prenati fillets by measuring pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid-reactive substances (TBARS), hardness, microbial counts, organoleptic characteristics, and other fillet quality parameters. The CCN/zein/PS composite film delayed physicochemical changes in the Schizothorax prenati fillets and prolonged their shelf life by up to 15 days. In conclusion, our work shows that CCN/zein/PS composite film holds promise as a potential bioactive packaging material for Schizothorax prenati fillets.