This study used criteria importance through intercriteria correlation (CRITIC) for comprehensive quality evaluation of frozen sea buckthorn puree thawed under different intensities of static magnetic field (SMF) based on thawing characteristics, color, physicochemical properties, nutritional components, and volatile flavor compounds. The results demonstrated that SMF-assisted thawing significantly shortened the thawing time and better preserved the overall quality of the puree compared with conventional methods, with minimal adverse effects on color, physicochemical attributes, and volatile composition. In particular, the treatment with 1 mT magnetic field reduced the thawing time by 26.2% and the energy consumption by 16.1%. Additionally, it increased the retention rates of total phenolics, flavonoids, and carotenoids by 18.3%, 112.5%, and 9.0%, respectively, and markedly improved the antioxidant capacity evaluated by ferric reducing antioxidant power (FRAP) by 171%. This treatment achieved the highest comprehensive quality score of 0.62. Correlation analysis further indicated a significantly positive correlation between magnetic field intensity and pleasant fruity aroma, suggesting better aroma preservation. In conclusion, appropriate SMF treatment not only improves the thawing efficiency but also enhances the antioxidant activity of sea buckthorn puree, showing promising application potential. This study provides a theoretical basis and technical support for the application of SMF for thawing frozen fruit and vegetable purees and juices including sea buckthorn puree.

In this study, the differences in quality among 24 distinctive varieties of chili peppers from seven main production areas in the northwest (Xinjiang, Inner Mongolia and Gansu), southwest (Yunnan and Guizhou) and mid-east (Shandong, Henan) regions of China were analyzed in terms of basic characteristics (seed-to-flesh ratio and flesh thickness), 10 physicochemical indexes of chili pepper flesh (including moisture, protein, soluble solids, glucose, crude fiber, ash, capsaicinoids, VC, total phenol contents, and hotness) and five quality indicators of chili pepper seeds (moisture, protein, crude fiber, ash, and fat contents), followed by comprehensive quality evaluation and processing suitability analysis. Cluster analysis results showed that the 24 varieties were divided into four types based on geographical origin and fruit shape. Type Ⅰ included three chili varieties from Xinjiang, which, with low moisture content, thin flesh and high nutrient content, was suitable for the production of dried chili and chili extract and the comprehensive utilization of chili pepper seeds as a by-product. Type Ⅱ included two finger-shaped varieties from Yunnan, which, with thin flesh, high pungency and moderate nutrient contents, was suitable for the production of dried or fermented chill products as well as spicy seasonings. Type Ⅲ included varieties from the southwest region and Shandong, which, with high seed-to-flesh ratio and high contents of protein and crude fiber, was suitable for the production of dried chili, oil chili, hot pot base and fermented chili products and the comprehensive utilization of chili pepper seeds. Type Ⅳ included horn-shaped peppers from northwest China, which, with thick flesh low seed-to-meat ratio, was suitable for processing into fresh-cut peppers, quick-frozen peppers and fresh pepper paste/sauce. This study provides basic data for the establishment of an evaluation system for characteristic quality of raw chili peppers and the prediction of processing suitability.

Microfluidics, an emerging interdisciplinary technology, shows great potential in food research due to its precise fluid control in microchannels. Compared with conventional methods, it offers advantages such as higher throughput, faster speed, cheaper cost, and more convenient, and outperforms in detecting foodborne pathogens, pesticide/veterinary residues and allergens and in preparing emulsions. Microfluidic technology mainly includes continuous flow microfluidics (CMF), droplet microfluidics (DMF), and spinning microfluidics (SMF), among which CMF and DMF are applied most extensively. This article summarizes the latest advances in the application of CMF for food safety testing, composition analysis and smart packaging, and the application of DMF for targeted enzyme/strain screening and emulsion preparation for the encapsulation and delivery of bioactives. While some technologies are still in the laboratory stage, ongoing interdisciplinary innovations will enhance food safety, quality control and nutrition, thus driving transformative solutions for the food industry.

In order to select sea buckthorn (SBT) cultivars suitable for juice making, this study characterized the physicochemical properties of SBT berries from three cultivars (‘Chinese SBT’, ‘Shengguo NO.1’, ‘Shenqiuhong’) in China. It was found that ‘Chinese SBT’ showed the highest superoxide dismutase (SOD) activity ((1029.14 ± 77.72) U/g), total phenolic content ((8.37 ± 0.20) mg gallic acid equivalent (GAE)/g), and antioxidant capacity ((11.04 ± 0.27) and (6.06 ± 0.32) mmol Trolox equivalent (TE)/100 g determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric-reducing/antioxidant power (FRAP) assay, respectively). The juice of ‘Chinese SBT’ concentrated to an over 2.5 increase in SOD activity could be developed as a functional product. The quality of SBT juice processed by high pressure processing (HPP, 500 MPa/6 min) or high-temperature short-time sterilization (HTST, 100 ℃ /15 s) was comparatively evaluated. Total aerobic viable count was reduced by more than 3 (lg(CFU/mL)) by HPP and HTST. Neither yeasts nor molds were detected in the treated samples. Moreover, both treatments could increase the SOD activity whereas the HPP-treated samples exhibited higher SOD activity during storage. HPP and HTST well retained total phenols, L-ascorbic acid, and antioxidant capacity. These quality characteristics were well preserved during storage at 4 ℃. Therefore, HPP- or HTST-treated SBT juice can be developed as a functional product with high antioxidant and SOD activity.

Pectin methylesterase (PME) exists naturally in plant tissues and can catalyze the demethyl esterification of high-ester pectin into low-ester pectin, which affects the hardness, juice yield and other texture and processing quality of fruits and vegetables. During the processing of fruits and vegetables, PME needs to be inhibited in order to avoid undesirable quality attributes such as excessive turbidity in fruit and vegetable juices, softening of canned fruits and vegetables, and separation between fruit skin and flesh in seasoning sauce such as chili sauce. One the other hand, in order to improve the juice yield of fruits and vegetables and produce low-ester pectin, exogenous PME needs to be added into products. Currently, there are few studies on activating endogenous PME to improve food processing. Therefore, this article focuses on the factors that promote the catalysis of plant endogenous PME on pectin demethylesterification, the underlying mechanism and its applications in fruit and vegetable storage and processing, which hopefully will provide a reference for the application of plant endogenous PME in fruit and vegetable processing.

The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages (FJBs) consumption. In fact, the consumption of ultra-processed foods has been shown to pose health risks. In this study, we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories, low (minimal), moderate and high. Second, we compared the differences in attitudes towards FJBs in dietary guidelines. Third, we integrated the results of existing epidemiological surveys, randomized controlled trials, and animal experiments to explore the health risks associated with consuming FJBs. Deepening the processing of FJBs has been found to lead to an increased risk of diseases. Dietary pattern, nutrients, addition agents and consumer preferences may be influential factors. Finally, we investigated whether there were any changes in the health benefits of 100% fruit juices produced by different processing methods. In conclusion, minimally/moderately processed 100% fruit juices provide more health benefits than highly processed fruit beverages. The results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.