Eating with peel or not: Investigation of the peel consumption situation and its nutrition, risk analysis, and dietary advice in China.

Nutritious, balanced, tasty and easy to eat, fruit is an indispensable health food for consumers. With consumers' increasing respect for the concept of health, green and nutrition, the peel, which has higher nutritional value compared to the pulp, is gradually being emphasized in the consumption process. The suitability of fruit peels for consumption is influenced by various factors, such as the amount of pesticide residues, nutrient content, ease of peeling, and fruit texture, but there is a lack of relevant studies to guide consumers' scientific intake of fruit peels. This review first investigated chineses consumers consumption of common fruits with peels, especially eight fruits that are controversial in terms of whether to consume them with peels, and the results showed that whether people consume peels depends mainly on their nutritional value and pesticide residues. Based on this, the paper discusses the common methods of pesticide detection and removal from fruit peels, as well as the nutrients contained in different fruit peels and their physiological activities, if the peels usually have stronger antioxidant, anti-inflammatory and anti-tumor activities than the pulp. Finally, reasonable dietary recommendations are made on whether fruits should be consumed with their peels, with a view to guiding chineses consumers towards scientific consumption and provide theoretical basis for relevant research in other countries.

Suitable crop loading: An effective method to improve "Shine Muscat" grape quality.

Berry thinning was applied to control crop load of "Shine Muscat" grape variety. Primary and secondary metabolites released during berries development were monitored, and the correlation between physicochemical parameters and core aroma compounds was analyzed. Results revealed a significant increase in single-berry weight and sugar-acid ratio of berries under low crop load conditions. Furthermore, phenolic content and antioxidant activity under low crop load were significantly higher than those of the other groups. Grapes with low crop loads also exhibited better aroma characteristics and higher sensory scores than those of the other groups, chiefly due to significantly increased terpene and C13-norisoprenoid contents and substantially decreased C6 compound and aldehyde contents. Moreover, correlation analysis revealed total soluble solid accumulation was positively correlated to terpene accumulation, while hexanal, 2-hexanal, (E)-2-hexanal, and (E)-2-octenal were positively correlated with titratable acidity content. Thus, better grape quality could be achieved by precisely controlling berry crop load.

Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice.

Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.

Copper in grape and wine industry: Source, presence, impacts on production and human health, and removal methods.

Heavy metals are of particular concern in grape and wine processing, especially copper. The sources of copper are diverse, including vineyard soil, copper-containing pesticides on the fruit surface, copper wine-making equipment, and exogenous addition in winemaking. Copper has potential risks to human nerves, metabolism, and others. It can inhibit yeast growth, delay fermentation, and also mediate oxidation reactions, which has a huge impact on the nutritional quality and sensory quality of fresh wine and aged wine. It is therefore crucial to detect, quantify, and remove copper from grapes and wine. However, the copper situations in the wine industries of various countries are complicated and diverse, and the existing forms of copper are quite different, which makes the research challenging. This review summarizes and analyzes the existence and influence of copper in the wine industry by analyzing the sources of, the current situation regarding, and the detection and removal methods for copper in wine. With the study, a better understanding of copper's impact on wine production will be gained, facilitating further control of copper in wine and helping the wine industry grow.

Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models.

The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And for the first time, the comprehensive quality of sterilized BCJ was quantified by mathematical modeling. UHT was the least suitable sterilization method for BCJ resulting from the most severe deterioration in functional properties. TS had adverse effects on sensory and physicochemical properties, but significantly increased the total flavonoids and anthocyanins contents (p < 0.05) and showed the strongest antioxidant activity, making it a nutritional high-value processing method. TP and HHP balanced the improvement of sensory properties and the retention of functional properties, which were the most suitable sterilization methods for BCJ. This study determined the optimal sterilization methods of BCJ, and provided a scientific solution for the screening of high quality processing methods.

Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots.

Effects of different cooking treatments including steaming (S), boiling (B), stir-frying (SF) and frying (F) on the sensory qualities and pigmented phytochemicals of "Guanghong" carrot were studied based on intelligent sensory technology and targeted metabolomics, with fresh carrot slices (R) as control. Results showed cooking treatments reduced the brightness, redness, yellowness, and color saturation, and h° was the core index reflecting consumers' preference for the color characteristics of cooked carrots. The overall acceptability of cooked carrots was higher than R, and S gave carrots the best taste. (E/Z)-phytoene, α-carotene and ß-carotene were the most dominant carotenoids monomers. None of the four cooking methods resulted in a loss of total monomer carotenoids content (TMCC) in carrots. B and SF increased the contents of xanthophyll and carotene, respectively, while the carotenoid esters's content remained stable during cooking. SF significantly increased TMCC and the contents of γ-carotene, α-carotene and (E/Z)-phytoene (p < 0.05). Pel-3-O-glu was the most important anthocyanins monomer in "Guanghong" carrot.

A clarification of concepts related to the digestion and absorption of carotenoids and a new standardized carotenoids bioavailability evaluation system.

The published literature has shown that there are various evaluation methods for the process of carotenoids digestion and absorption. However, it was found that many concepts are ambiguous in the evaluation process, and the selection of evaluation methods is inappropriate and inaccurate. These deficiencies trouble readers, hamper comparisons among different studies, and generate controversy in different literature. Therefore, it is imperative to establish a complete and standardized system for evaluating the digestion and absorption process of carotenoids. This review begins by clarifying confusing concepts during the process of carotenoids digestion and absorption, including the release rate, micellization rate, bioaccessibility, relative bioavailability and absolute bioavailability. Then this review discusses relevant factors affecting the key process of the digestion and absorption of carotenoids. Finally, a more specific and standardized system for evaluating carotenoids bioavailability was suggested based on four dimensions: intake, digestion, absorption and metabolic process. Clarifying concepts such as digestion and absorption and standardizing corresponding research methods will help to obtain reliable data and support interoperability and comparisons across studies.

How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues.

Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.

Application of smart-phone use in rapid food detection, food traceability systems, and personalized diet guidance, making our diet more health.

As the concept of dietary health is gradually recognized by the public, on-the-spot monitoring of food safety and nutrition, tracing the source of food and individualized guidance of nutritional and healthy eating habits are becoming more and more important. The promotion and use of smartphones and their powerful functions have greatly changed our lives and are also expected to aid applications in food field. There are three types of applications of smartphones in terms of food: rapid food detection, food traceability systems, and personalized diet guidance. Rapid food testing is classified according to the types of test objects, including food quality and freshness, nutritional and functional ingredients, adulterated ingredients, food additives, enzyme activities, and harmful substances. The performance of detection methods and instruments is analyzed and their advantages and disadvantages are compared, determining the feasibility of a practical application. In addition, the process and principle of food traceability system in the field of food safety and individualized dietary guidance for different groups were analyzed based on practical examples. Finally, it analyzes the latest development of the application of smart phones in food and prospects the feasibility of the practical application in the future. It is expected to lay a theoretical foundation for the development of food-related fields such as rapid detection of food, tracing the source of food, and personal nutritional diet.