The objective of this study was to investigate the feasibility of pulse electric field (PEF) as a pretreatment for whey protein isolate (WPI) before its succinylation. The degree of succinylation (DS) of WPI increased from 88.31% for native WPI to 93.45% for PEF-pretreated WPI (PWPI, initial pH 10.0) for the same succinic anhydride (SA) to WPI ratio (11). Fourier transform infrared spectroscopy and scanning electron microscopy analysis proved the successful succinylation of WPI. For PWPIs, the surface hydrophobicity, exposed sulphydryl, and total sulphydryl decreased, which indicates the occurrence of changes in protein structures with more hydrophilic groups and better protein dispersion. Moreover, PEF may expose more amino acid residues binding sites that are present inside the protein, which is more suitable for succinylation. Therefore, the PEF pretreatment of proteins can improve their efficient use that is expected to play a critical role in succinylation industry.Table grape is a popular fruit worldwide. The quality of the appearance of table grapes directly affects their commercial value. Table grape bunches are usually carefully managed during production. At different developmental stages, a large number of grape berries are pruned as waste for commercial appearance, which leads to wasted resources. Ultraviolet-C (UV-C) can regulate the accumulation of secondary metabolites in fruits. In this study, metabolomic profile was combined with transcriptomic analysis technology to explore the value of UV-C in improving the utilization of waste grapes. The berries of the 'Jumeigui' grape were subjected to UV-C radiation treatment in the green-berry stage, veraison stage, and maturation stage. The results showed that UV-C could brown grape berries and decrease their sugar content at different developmental stages. Compared with other samples, those treated with UV-C in the veraison stage had the most upregulated metabolites, while samples in the green-berry stage had the most down-regulated metabolites. UV-C promoted the accumulation of stilbenes and some flavonoids in the berries at each developmental stage (especially at the green-berry and veraison stages). Compared with other stages, UV-C treatment during the veraison stage led to the highest number of upregulated genes related to transcription factors, protein modification, indole-3-acetic acid (IAA), abscisic acid (ABA), gibberellin acid (GA), receptor kinases, and Ascorbic acid/Glutathione (Ascorb/Gluath). UV-C might promote the accumulation of phenolic components by upregulating the expression of their biosynthesis related genes. UV-C may be an effective in vitro approach for improving the application value of waste grape berries by enhancing the accumulation of the nutritious phenolic components.Interactions between β-glucan and polyphenols might have an effect on polyphenol digestion and bioaccessibility. The influence of β-glucan on in vitro gastrointestinal digestion of polyphenols of traditional apple varieties was studied. Polyphenols were chemically and enzymatically extracted, and identified and quantified with high-performance liquid chromatography. Simulated digestion of peel and flesh of apples was conducted. Polyphenols released in digestion in lower amounts than occur naturally in apples. Their content increased from the oral to the gastric, then decreased in the intestinal phase (up to 21% (peel) and 16% (flesh) were recovered) where anthocyanins and flavan-3-ols were not found. β-glucan decreased (oral and intestinal digestion of peel) or increased (gastric digestion of peel; oral, gastric, intestinal digestion of flesh) the recovered polyphenols. Interactions between β-glucan, polyphenols and enzymes might have influenced these effects. β-glucan is suggested to increase the polyphenol content reaching lower parts of the digestive tract.The formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural was investigated under different conditions and the amino acid adducts of them were confirmed using high-resolution mass spectrometry in fruit products during storage. Changes in the concentrations of sugars, amino acids, α-dicarbonyl compounds, and 5-hydroxymethylfurfural in fruit juice concentrates and dried fruits were monitored. Among the dicarbonyls, glucosone was the dominant one in 30 °Bx of fruit juice concentrates, whereas 3-deoxyglucosone was the major in 50 and 70 °Bx of those and in all dried fruits during storage. The highest level of 3-deoxyglucosone was found as 7251 ± 896.6 mg/kg in dried date at the end of the storage. During storage, the loss of free amino acids significantly increased (p less then 0.05) in the higher initial reactant concentrations in fruit juice concentrates. The confirmation of amino acid adducts of dicarbonyls and 5-hydroxymethylfurfural generally with high mass accuracy proved the contribution of Maillard reaction to non-enzymatic reactions in fruit products.The molecular basis of the pungency of sanshool dietary components from the Zanthoxylum species has been firstly addressed by constructing the statistically significant and highly predictive quantitative structure-pungency relationship models along with the pharmacophore models. The important pungent structural characters in the isobutylamide moiety and linear carbon chains were elucidated in this study that maintained the suitable spatial packing and electrostatic interactions with their receptors. Our results also revealed that the amide moiety, N-isobutyl moiety with suitable bulky and restricted electronegative substituents, and the relatively long straight carbon chains with suitable (conjugated) CC bonds or heteroatoms at regular intervals were essential for the high pungency. The pungency of 42 new sanshools was predicted, compared with the rough experimental data, and ultimately classified into weak, medium and strong types. Most of these sanshools were found to have good oral bioavailability and acceptable pharmacokinetic properties.A novel liquid colorimetric sensor based on deep eutectic solvent (DES) was developed for the preconcentration and detection of Pb2+ in fruit juice, milk and cereal samples. The colorimetric probe was simply fabricated by adding dithizone (DZ) into DES, prepared from choline chloride and phenol. selleck inhibitor Pb2+ was formed complex with DZ in the probe, providing hydrophobic complex of [Pb-DZ] which was simultaneously extracted into DES and the color was changed from light orange to carmine red. The enriched [Pb-DZ] in DES was detected using spectrophotometer at 520 nm and naked-eyes. In addition, a smartphone in combination with an Image J program was used as an alternative detection device. Under optimal conditions, the enrichment factor was 92 with LOD of 2.1 µg L-1 and the linear range was 0.007-0.075 mg L-1. The proposed liquid colorimetric sensor was successfully applied for Pb2+ detection in various food samples and the results were in good agreement with those obtained by FAAS. The advantages of this method are simple, rapid, environmental friendly and low cost.