Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition

Insights on Degradation, Processing Factors, and Risk Assessment of Pesticide Pymetrozine, Spirotetramat, and Its Four Metabolites on Goji Berry: "Third Pole" Medicine and Food Homologous Crop

Pesticides are widely used in agriculture, and agricultural commodities are generally consumed as processed foods. How effective these processing procedures are at removing pesticide residues is not well understood. We report initial concentrations of one pesticide that is used extensively on crops of Goji berries, spirotetramat (and its four metabolites: spirotetramat-enol, spirotetramat-enol-glucoside, spirotetramat-monohydroxy, and spirotetramat-keto-hydroxy), and pymetrozine, to be 231.31, 297.42, 229.15, 252.33, 292.73, and 83.18 μg kg-1, respectively. Only 0.18-3.18% of pesticides were eliminated from produce by maceration and washing. Pesticide reduction during processing was 21.23-58.72% (traditional methods), 33.86-73.66% (by cooking samples), and 71.24-90.23% (through vinification), with corresponding processing factors (PFs), a measure of how processing technique affects pesticide residue levels, 0.111-0.771, 0.016-2.33, and 0.008-43.1. For traditional methods, in particular, the PFs of pesticides were 1.77-43.1, suggesting that considerable pesticide enrichment occurred. Combined with the field trial and PF residue data, the acute and chronic dietary risks of pesticides using these processing methods ranged 0.031-1.83 and 0.002-2.51%, respectively. This study provides basic information that can be used to evaluate the potential risks to health of exposure to pesticide residues.

Health Benefits and Applications of Goji Berries in Functional Food Products Development: A Review

Goji berries have long been used for their nutritional value and medicinal purposes in Asian countries. In the last two decades, goji berries have become popular around the world and are consumed as a functional food due to wide-range bioactive compounds with health-promoting properties. In addition, they are gaining increased research attention as a source of functional ingredients with potential industrial applications. This review focuses on the antioxidant properties of goji berries, scientific evidence on their health effects based on human interventional studies, safety concerns, goji berry processing technologies, and applications of goji berry-based ingredients in developing functional food products.

Effects of germination and high hydrostatic pressure processing on mineral elements, amino acids and antioxidants in vitro bioaccessibility, as well as starch digestibility in brown rice (Oryza sativa L.)

The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown rice (BR) were investigated. Germinated BR (GBR) was obtained by incubating at 37°C for 36h and then subjected to HHP treatments at 0.1, 100, 300 and 500MPa for 10min. The in vitro bioaccessibility of calcium and copper was increased by 12.59-52.17% and 2.87-23.06% after HHP, respectively, but bioaccessible iron was decreased. In addition, HHP significantly improved individual AAs, particularly indispensable AAs and gama-aminobutyric acid, as well as bioaccessible total antioxidant activities and starch resistance to enzymatic hydrolysis. However, germination greatly increased starch digestibility. Atomic force microscopy characterization suggested an obvious structural change in bran fraction at pressures above 300MPa. These results can help to understand the effects of germination and HHP technologies on nutrients bioaccessibility and develop appropriate processing conditions.