Salting-induced lipid hydrolysis and oxidation in dried squid fillets: A mechanistic link to formaldehyde formation, color browning, and flavor alteration

Salt-dried squid fillets (SDSF) is a popular seafood product. In this study, the effect of different NaCl concentrations (0 %, 1 %, 5 % and 10 %) on the color, formaldehyde (FA) and volatile compounds (VOCs) of SDSF was investigated by determining the acid value (AV), thiobarbituric acid reactive substances (TBARS) value, lipid-related enzyme activities and lipidomics. These findings showed that the AV and TBARS value initially increased and subsequently decreased with increasing NaCl concentrations. Lipidomics indicated salting facilitated the hydrolysis of triglycerides and phospholipids by lipase, alongside the oxidation of fatty acids by auto-oxidation and lipoxygenase. Specifically, salting darkened the color via pyrrolization and inhibited the FA content via alleviating lipid oxidation, and contributed to characteristic VOCs (3-methyl-butanal, methionaland nonanal, etc.). Overall, 5 % NaCl SDSF performed less browning and FA content (23.95 mg/kg), but more VOCs (2885.03 μg/kg) and better overall acceptance. This research contributes to improving the quality of salt-dried seafood.

Blueberry leaves as a promising sustainable source of polyphenols: Chemical composition, functional activities and future application perspectives

Blueberry leaves are a byproduct of blueberry cultivation, often overlooked despite their potential value. As global consumption of blueberries continues to rise, the area under cultivation expands, leading to an increased production of blueberry leaves. Blueberry leaves are a rich source of polyphenols, and in recent years, extensive research has been conducted on the composition and biological functions of these compounds. However, studies on blueberry leaves are often fragmented and lack a comprehensive overview of their potential applications. This review outlines the biosynthetic pathways of polyphenols in plants and compares the variations in polyphenol content and composition in blueberry leaves, influenced by factors such as cultivars, harvesting seasons, and extraction methods. Current research indicates that the primary constituents of blueberry leaf polyphenols (BLPs) are caffeoyl quinic acids, flavonols, and flavan-3-ols. These active compounds endow blueberry leaves with a range of functional properties, including antioxidant, anti-inflammatory, antibacterial, antiviral, antitumor, and metabolic syndrome-modulating effects. As a cost-effective and potentially beneficial by-product of agricultural production, blueberry leaves represent a promising area for further development. Therefore, this review discusses the opportunities and challenges associated with the applications of blueberry leaves, offering insights into their future processing, utilization, and potential for sustainable development.

Covalent and hydrophobic interactions play important roles in the formaldehyde scavenging ability of banana condensed tannins in aqueous solution

To characterize the interaction between banana condensed tannins (BCT) and formaldehyde as well as elucidate the involving mechanism, different techniques were utilized in the present study. Our results showed that BCT were a mixture of procyanidins and prodelphinidins with the degree of the polymerization of 2-9. With the increasing condensed tannin concentration (0.125-0.625 mg CE/mL), the formaldehyde scavenging ability of BCT (32.16-78.64 %) continuously enhanced. It was shown that formaldehyde could quench the fluorescence of BCT through a dynamic mechanism, while the binding of BCT and formaldehyde was a spontaneous process. According to the data of scavenging ability and spectroscopic analyse, the hydrophobic and covalent interactions between BCT and formaldehyde mainly contributed to the formaldehyde scavenging ability of BCT Moreover, the morphologies of BCT-formaldehyde complexes confirmed the interactions between BCT and formaldehyde as well. Therefore, BCT could be developed as promising formaldehyde scavengers during food production and processing in the future.