A red pigment was prepared by reaction of chlorogenic acid (CGA) with tryptophan (TRP) in air at pH 9 (37% w/w yield) and evaluated as food dye. The main component of pigment was formulated as an unusual benzochromeno[2,3-b]indole linked to a TRP unit, featuring a cyanine type chromophore (λmax 542, 546 nm, 1% extinction coefficient of the sodium salt = 244 ± 2). The chromophore showed a minimal pH dependence and proved stable for at least 3 h at 90 °C, both at pH 3.6 or 7.0, whereas red wine anthocyanins showed a substantial (30%) and betanin a complete abatement after 1 h at the acidic pHs. An intense coloring of different food matrices was obtained with the pigment at 0.01 % w/w. No toxicity was observed up to 0.2 mg/mL on hepatic and colonic cell lines. These data make this dye a promising alternative for red coloring of food.The potential of two different hyperspectral imaging systems (visible near infrared spectroscopy (Vis-NIR) and NIR) was investigated to determine TVB-N contents in tilapia fillets during cold storage. With Vis-NIR and NIR data, calibration models were established between the average spectra of tilapia fillets in the hyperspectral image and their corresponding TVB-N contents and optimized with various variable selection and data fusion methods. Superior models were obtained with variable selection methods based on low-level fusion data when compared with the corresponding methods based on single data blocks. Mid-level fusion data achieved the best model based on CARS, in comparison with all others. Finally, the respective optimized models of single Vis-NIR and NIR data were employed to visualize TVB-N contents distribution in tilapia fillets. In general, the results showed the great feasibility of hyperspectral imaging in combination with data fusion analysis in the nondestructive evaluation of tilapia fillet freshness.Lipophilic extracts of Viburnum opulus (VOP) and Hippophae rhamnoides (SBP) berry pomace recovered by supercritical CO2 (SFE-CO2) were analysed by UPLC-Q-TOF-MS and GC × GC-TOF for their triacylglycerol, tocopherol, phytosterol and fatty acid composition, while oxidative stability was evaluated by Oxipres and Rancimat methods. SFE-CO2 recovered 16.99% and 26.24% of lipids from SBP and VOP, respectively. Linoleic, linolenic, oleic, palmitic and palmitoleic acids were major in SBP oil, while VOP oil was composed of almost equal amounts of linoleic and oleic acids. Therefore, remarkably higher diversity of triacylglycerols was identified in SBP. The content of β-sitosterol and α-tocopherol was 359.5-514.5 and 65.38-118.6 mg/100 g, respectively. Hydrocarbons were other quantitatively important lipophilic components, including health beneficial squalene. All extracts improved oxidative stability of mayonnaise. The extracts of berry processing by-products by green extraction method contain valuable bioactive constituents and could be of high interest for applications in functional foods and nutraceuticals.A novel magnetic boron nitride nanosheets (Fe3O4@BNNSs) composite-based magnetic solid-phase extraction (MSPE) method was employed to analyse six plant growth regulators (PGRs) in tomatoes combined with high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). The novel Fe3O4@BNNSs composite was prepared via an in situ chemical coprecipitation process and characterized by scanning electron microscopy (SEM), Fourier transform infrared spectrometry (FT-IR), X-ray photoelectron spectroscopy (XPS), X-ray diffraction (XRD), and vibrating sample magnetometry (VSM). Several factors that may affect the extraction efficiencies were optimized. Under the optimal factors, low limits of detection (0.002-0.010 ng g-1), good linear ranges (0.05-10 ng g-1) and satisfactory precisions (intra-day 1.2%-3.9%; inter-day 2.1%-6.9%) were achieved. The established approach was successfully employed to extract and determine PGRs in tomatoes, and the spiked recoveries were between 85.2 and 109.0%.Complex microbial metabolism is key to the unique flavor formation of Chinese fermented mandarin fish (Siniperca chuatsi). However, the association between microorganisms and production of specific flavor components during fermentation is unclear. In this study, headspace-solid-phase microextraction-gas chromatography -mass spectrometry was performed to identify flavor components in fermented samples of S. chuatsi, and high-throughput sequencing of 16S rRNA was conducted to identify the diversity and succession of microbial communities. A correlation network model was adopted to predict the relationship between key microorganisms and flavor formation. https://www.selleckchem.com/CDK.html The results revealed alcohols, nitrogen compounds, aldehydes, and esters as the main flavor components, and three microbial genera (Psychrilyobacter, Fusobacterium, and Acidaminococcus) were closely associated with the production of these components. These microorganisms contributed to formation of characteristic flavor substances such as linalool, trimethylamine, indole, and Geranyl acetate. This study improves the understanding of different roles of microorganisms in flavor formation during mandarin fish fermentation.Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products.