Esters are among the most significant volatile aroma compounds in wine, contributing predominantly to its fruity and floral notes. Acetate esters and medium-chain fatty acid ethyl esters are particularly important in defining aroma quality. Despite extensive studies, the metabolic regulation and sensory integration of these compounds remain incompletely understood. This review summarizes recent advances in the characterization of representative wine esters, including their aroma attributes, volatility, and concentration-dependent sensory effects. The contributions of several ester-producing non-Saccharomyces yeasts—such as Candida astrulatum, Torulaspora delbrueckii, Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kluyveri, and Rhodotorula mucilaginosa—are highlighted, with emphasis on their roles in ester biosynthesis and the enhancement of wine aroma complexity. Particular attention is given to the biosynthetic and degradative pathways of acetate and ethyl esters, covering historical and current hypotheses, key enzymatic steps, and regulatory evidence. In addition, this review discusses the major routes of acetyl-coenzyme A (acetyl-CoA) biosynthesis in yeast and their relevance to ester formation. The functions and regulation of key aroma-related genes (ATF1, ATF2, EEB1, EHT1) are examined, alongside recent advances in metabolic engineering strategies, including promoter engineering, CRISPR-based tools, and strain optimization. The future directions include leveraging yeast biotechnology to enhance ester production and sensory complexity in wine, creating multifunctional wine that not only has unique flavors but also potential health benefits, and supporting innovation and diversity in the wine industry.

Field heat and lignin accumulation significantly impact bamboo shoot quality. In this study, crushed-ice precooling was utilized for field heat removal, with different endpoint temperatures (0°C, 5°C, 10°C) evaluated against untreated controls during storage at 4°C. Results demonstrated that the treatment with a 5°C endpoint temperature (T2) optimally preserved quality with minimal lignification, outperforming the 0°C (T1), 10°C (T3), and the control (CK) treatments. The T2 treatment reduced respiratory rate by suppressing the accumulation of malondialdehyde (MDA), H₂O₂, and O₂ ⁻, and by inhibiting the activities of phenylalanine ammonia-lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO), while enhancing the activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT). This collectively slowed the lignification process. Additionally, the T2 treatment better maintained moisture content, soluble proteins, soluble sugars, flavonoids, and phenolics, thereby effectively delaying quality deterioration.

This is the first comprehensive study that investigates quince juice clarification using novel protein–polysaccharide fining agents (casein [CA], chitosan [CH], xanthan gum [XG]) and their combinations with optimized dose, temperature, and time conditions, compared against the conventional gelatin (GE) + kieselsol (KS) + bentonite (BE) combination, while also quantifying the discrete contribution of ultrasound to process performance and storage stability. Single-agent applications reduced turbidity but did not reach commercial clarity. By contrast, the full-dose current combination (0.50 g/L CA + 0.10 g/L XG + 0.75 g/L CH, 40°C) achieved 2.68 Nephelometric Turbidity Unit (NTU) at 210 min, whereas the conventional combination (0.05 g/L GE + 0.75 g/L KS + 0.75 g/L BE, 40°C) reached 2.38 NTU at 120 min. Ultrasound-assisted clarification (45 kHz, 5 min) initially increased turbidity due to cavitation but ultimately decreased to 6.79 NTU at 210 min, which was the lowest value. To further evaluate product quality and stability, clarified quince juices were characterized for compositional attributes (pH, titratable acidity, total soluble solids, and color), antioxidant properties (total phenolic compound, 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt [ABTS⁺], Ferric Reducing Antioxidant Power [FRAP]), and storage stability over 6 months at 4°C, including turbidity, browning index (BI), whiteness index, heat–cold stability, and pH value. Clarified samples consistently demonstrated superior performance relative to cloudy control, with lower turbidity and BI, higher whiteness stability, and more stable pH profiles throughout storage. Overall, the findings confirm that optimized combinations of current fining agents provide an effective alternative to conventional clarification, offering both scientific and industrial insights into clarifier selection, product quality, and long-term shelf life of clarified fruit juices.

This study aims to comparatively investigate the production of jam from Rheum ribes L., a plant known for its functional properties, using both conventional and ohmic heating methods, and to evaluate the effects of these methods on quality parameters. Ohmic heating was applied at three different voltage gradients (25, 30, and 35 V/cm) and compared with conventional heating. In both methods, jam samples were produced until they reached a total soluble solids (TSS) content of 66%, after which total phenolic content (TPC), antioxidant activity, ascorbic acid (vitamin C), hydroxymethylfurfural (HMF), and individual phenolic compounds were analyzed. According to the results, the highest TPC (488.37 mg gallic acid equivalent [GAE]/kg), antioxidant activity (595.6 mg ascorbic acid equivalent [AAE]/kg), and vitamin C content (23.6 ppm) were obtained at 35 V/cm. In contrast, the conventional method yielded significantly lower values for these parameters and a higher HMF content (29.9 ppm). Ohmic heating enabled a much shorter processing time, reducing energy consumption by approximately sixfold and contributing to better retention of nutritional components. Additionally, higher voltage gradients resulted in improved preservation of individual phenolic compounds (such as gallic acid, catechin, and rutin). The findings indicate that, compared to the conventional method, ohmic heating offers higher efficiency, better retention of bioactive compounds, and a more sustainable production approach due to its lower energy requirement.

The immune system plays a crucial role in protecting the body against infections, and its suppression can lead to severe complications during chemotherapy. Bee products are rich in bioactive phenolic compounds with antioxidant and immunomodulatory properties. This study aimed to characterize the phenolic composition of Moroccan honey, bee pollen, and propolis and to evaluate their potential, individually and in combination, to counteract CTX-induced immunosuppression in mice. Phenolic compounds were analyzed by HPLC-DAD, total phenolics, and flavonoids were quantified using colorimetric assays, and antioxidant activity was determined by DPPH, RP, and TAC methods. In vivo, CTX-induced immunocompromised mice were distributed into six groups and treated orally for 21 days with honey (1 g/kg), bee pollen (100 mg/kg), propolis (100 mg/kg), or their mixture at a volume ratio of 1:1:1 (v/v/v). Results showed that propolis had the highest total phenolic and flavonoid content and exhibited the strongest antioxidant activity. All bee products significantly improved leukocyte counts, thymus and spleen indices, IgG/IgM levels, and delayed hypersensitivity response compared with the CTX non-treated group, with propolis, bee pollen, and the mixture showing the most pronounced effects. Molecular docking revealed strong interactions of major phenolics (apigenin, kaempferol, isorhamnetin, pinocembrin) with immune-related proteins (STAT3, JNK, and SYK), suggesting a multi-target mechanism of immunoprotection. These findings highlight Moroccan bee products as promising natural adjuvants for supporting immune function during chemotherapy.

In Ghana, Achiever Foods is leveraging turkey berry, a local crop, to create food products that help combat anemia.

Esters are among the most significant volatile aroma compounds in wine, contributing predominantly to its fruity and floral notes. Acetate esters and medium-chain fatty acid ethyl esters are particularly important in defining aroma quality. Despite extensive studies, the metabolic regulation and sensory integration of these compounds remain incompletely understood. This review summarizes recent advances in the characterization of representative wine esters, including their aroma attributes, volatility, and concentration-dependent sensory effects. The contributions of several ester-producing non-Saccharomyces yeasts—such as Candida astrulatum, Torulaspora delbrueckii, Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kluyveri, and Rhodotorula mucilaginosa—are highlighted, with emphasis on their roles in ester biosynthesis and the enhancement of wine aroma complexity. Particular attention is given to the biosynthetic and degradative pathways of acetate and ethyl esters, covering historical and current hypotheses, key enzymatic steps, and regulatory evidence. In addition, this review discusses the major routes of acetyl-coenzyme A (acetyl-CoA) biosynthesis in yeast and their relevance to ester formation. The functions and regulation of key aroma-related genes (ATF1, ATF2, EEB1, EHT1) are examined, alongside recent advances in metabolic engineering strategies, including promoter engineering, CRISPR-based tools, and strain optimization. The future directions include leveraging yeast biotechnology to enhance ester production and sensory complexity in wine, creating multifunctional wine that not only has unique flavors but also potential health benefits, and supporting innovation and diversity in the wine industry.

Field heat and lignin accumulation significantly impact bamboo shoot quality. In this study, crushed-ice precooling was utilized for field heat removal, with different endpoint temperatures (0°C, 5°C, 10°C) evaluated against untreated controls during storage at 4°C. Results demonstrated that the treatment with a 5°C endpoint temperature (T2) optimally preserved quality with minimal lignification, outperforming the 0°C (T1), 10°C (T3), and the control (CK) treatments. The T2 treatment reduced respiratory rate by suppressing the accumulation of malondialdehyde (MDA), H₂O₂, and O₂ ⁻, and by inhibiting the activities of phenylalanine ammonia-lyase (PAL), peroxidase (POD), and polyphenol oxidase (PPO), while enhancing the activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT). This collectively slowed the lignification process. Additionally, the T2 treatment better maintained moisture content, soluble proteins, soluble sugars, flavonoids, and phenolics, thereby effectively delaying quality deterioration.

This is the first comprehensive study that investigates quince juice clarification using novel protein–polysaccharide fining agents (casein [CA], chitosan [CH], xanthan gum [XG]) and their combinations with optimized dose, temperature, and time conditions, compared against the conventional gelatin (GE) + kieselsol (KS) + bentonite (BE) combination, while also quantifying the discrete contribution of ultrasound to process performance and storage stability. Single-agent applications reduced turbidity but did not reach commercial clarity. By contrast, the full-dose current combination (0.50 g/L CA + 0.10 g/L XG + 0.75 g/L CH, 40°C) achieved 2.68 Nephelometric Turbidity Unit (NTU) at 210 min, whereas the conventional combination (0.05 g/L GE + 0.75 g/L KS + 0.75 g/L BE, 40°C) reached 2.38 NTU at 120 min. Ultrasound-assisted clarification (45 kHz, 5 min) initially increased turbidity due to cavitation but ultimately decreased to 6.79 NTU at 210 min, which was the lowest value. To further evaluate product quality and stability, clarified quince juices were characterized for compositional attributes (pH, titratable acidity, total soluble solids, and color), antioxidant properties (total phenolic compound, 2,2-diphenyl-1-picrylhydrazyl [DPPH], 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid diammonium salt [ABTS⁺], Ferric Reducing Antioxidant Power [FRAP]), and storage stability over 6 months at 4°C, including turbidity, browning index (BI), whiteness index, heat–cold stability, and pH value. Clarified samples consistently demonstrated superior performance relative to cloudy control, with lower turbidity and BI, higher whiteness stability, and more stable pH profiles throughout storage. Overall, the findings confirm that optimized combinations of current fining agents provide an effective alternative to conventional clarification, offering both scientific and industrial insights into clarifier selection, product quality, and long-term shelf life of clarified fruit juices.

This study aims to comparatively investigate the production of jam from Rheum ribes L., a plant known for its functional properties, using both conventional and ohmic heating methods, and to evaluate the effects of these methods on quality parameters. Ohmic heating was applied at three different voltage gradients (25, 30, and 35 V/cm) and compared with conventional heating. In both methods, jam samples were produced until they reached a total soluble solids (TSS) content of 66%, after which total phenolic content (TPC), antioxidant activity, ascorbic acid (vitamin C), hydroxymethylfurfural (HMF), and individual phenolic compounds were analyzed. According to the results, the highest TPC (488.37 mg gallic acid equivalent [GAE]/kg), antioxidant activity (595.6 mg ascorbic acid equivalent [AAE]/kg), and vitamin C content (23.6 ppm) were obtained at 35 V/cm. In contrast, the conventional method yielded significantly lower values for these parameters and a higher HMF content (29.9 ppm). Ohmic heating enabled a much shorter processing time, reducing energy consumption by approximately sixfold and contributing to better retention of nutritional components. Additionally, higher voltage gradients resulted in improved preservation of individual phenolic compounds (such as gallic acid, catechin, and rutin). The findings indicate that, compared to the conventional method, ohmic heating offers higher efficiency, better retention of bioactive compounds, and a more sustainable production approach due to its lower energy requirement.