The potential risks of paclobutrazol residue on yogurt fermentation from the level of chiral enantiomers

Invited review: Advances in yogurt development-Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources

Yogurt, as a globally prevalent fermented dairy product, is renowned for its substantial nutritional value and a myriad of health benefits, particularly pertaining to the digestive system. This narrative review elucidates the latest advancements in yogurt development from 2019 to 2024, addressing aspects of microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across diverse protein sources. The intrinsic quality of yogurt is notably influenced by its primary ingredient, milk, traditionally derived from animals such as cows, goats, and sheep. In recent years, plant-based yogurt (PBY) have emerged as a popular alternative to traditional dairy yogurts, that are made from plant sources and offer similar textures and flavors, catering to those seeking nondairy options. This discussion encompasses the advantages and limitations of various sources and explores methodologies to enhance yogurt quality using these diverse sources. Ensuring the microbiological safety of yogurt is thus paramount to its quality, as it involves both preventing the presence of harmful pathogens and managing spoilage to maintain freshness. This article encapsulates the potential hazards and corresponding antibacterial strategies that safeguard yogurt consumption. These strategies include the use of natural preservatives, advancements in packaging technologies, and the implementation of stringent hygiene practices throughout the production process. Moreover, the quality of yogurt is dependent not only on the source but also on the fermentation process and additional ingredients used. By addressing both the prevention of pathogen contamination and the control of spoilage organisms, this article explores comprehensive approaches but also examines the use of high-quality starter cultures, the role of prebiotics in enhancing probiotic efficacy, and genetic advancements, as well as improvements in the overall nutritional profile and shelf life of yogurt. Techniques to improve texture, flavor, and nutrient content are also discussed, providing a comprehensive overview of current quality enhancement methods. This analysis delves into the intricate mechanisms underpinning probiotic development, including the roles of prebiotics, supplementary starter cultures, and genetic factors that facilitate probiotic proliferation. These benefits include improved digestive health, enhanced immune function, and potential reductions in the risk of certain chronic diseases. Beyond quality and functionality, the sensory evaluation of yogurt remains crucial for consumer acceptance. In recent years, the incorporation of diverse additional ingredients into yogurt has been observed, aimed at augmenting its sensory attributes. This examination reveals these ingredients and their respective functions, such as natural flavorings, sweeteners, and texturizing agents, with the ultimate goal of enhancing overall consumer satisfaction. Consumer preferences exert a profound influence on yogurt production, rendering the understanding of customer opinions essential for devising competitive industry strategies. This article consolidates consumer feedback and preferences, striving to elevate yogurt quality and promote dietary diversity. The analysis includes trends such as the growing demand for organic and nondairy yogurts, the importance of sustainable practices, and the impact of marketing and packaging on consumer choices. This comprehensive overview serves as a valuable reference for the dairy industry and researchers dedicated to the advancement of yogurt development.

Enantioselective Degradation and Processing Factors of Seven Chiral Pesticides During the Processing of Wine and Rice Wine

Chiral pesticides often undergo enantioselective degradation during food fermentation. In this study, the enantioselective fates of seven chiral pesticides during processing of wine and rice wine were investigated. The results revealed that R-metalaxyl, R-mefentrifluconazole and S-hexaconazole were preferentially degraded during wine processing with EF values of 0.57, 0.78, and 0.43, respectively, whereas S-metalaxyl and R-hexaconazole were preferentially degraded during rice wine processing with EF values of 0.44 and 0.54, respectively. Stereoselectivity was attributed to fermentative bacterial activity. The processing factor (PF) values for the five pesticides ranged from 0.04 to 0.34 during wine processing and from 0.02 to 0.29 during rice wine processing, suggesting that fermentation can mitigate pesticide exposure risks and ensure food safety. This study enhances our understanding of enantioselective fate of chiral pesticides during fermented food processing, provides guidance for the application of chiral pesticides, and enables the dietary risk of chiral pesticides in processed products to be assessed more accurately.

Enantioselective monitoring chiral fungicide mefentrifluconazole in tomato, cucumber, pepper and its pickled products by supercritical fluid chromatography tandem mass spectrometry

A fast, effective, and environmental-friendly method was developed for enantioseparation and analysis of mefentrifluconazole in vegetables based on supercritical fluid chromatography tandem mass spectrometry. The enantioselective behaviors of mefentrifluconazole enantiomers in tomato, cucumber, and pepper in the greenhouse, and pickled cucumber and pepper during processing were investigated. Mefentrifluconazole enantiomers could obtain baseline separation within 2 min. The average recoveries of all matrices ranged from 78.4% to 119.0%, with relative standard deviations less than 16.8% for two enantiomers. S-(+)-mefentrifluconazole was preferentially degraded in pepper, while there was no enantioselectivity in tomato and cucumber under field conditions. During processing, S-(+)-mefentrifluconazole was reduced preferentially than R-(-)-mefentrifluconazole in pickled cucumber and cucumber brine. Inversely, R-(-)-mefentrifluconazole degraded faster than S-(+)-mefentrifluconazole in pepper brine. But, no obvious enantioselectivity was observed in pickled pepper. The result of this study could contribute to a more accurate dietary risk assessment of mefentrifluconazole in vegetables and processed products.

Chiral enantiomers of the plant growth regulator paclobutrazol selectively affect community structure and diversity of soil microorganisms

Paclobutrazol is a triazole plant growth regulator with a wide range of applications in crop and fruit tree production. Paclobutrazol is used as a racemic mixture in agriculture. However, the effects of paclobutrazol enantiomers on soil microbial community structure and diversity are unclear. In the present study, Illumina high-throughput sequencing was used to study the enantioselective effects of two paclobutrazol enantiomers on soil microbial community. S-paclobutrazol was more persistent than R-paclobutrazol. The half-lives of the S- and R-isomers were 80 d and 50 d, respectively. No interconversion between the two isomers occurred in soils. In addition, the enantiomers had significant enantiomeric effects on soil microbial community and the paclobutrazol degradation was probably attributed to the presence of Pseudomonas and Mycobacterium. Notably, the relative abundance of Fusarium, a genus of filamentous fungi producing gibberellins, could be enantioselectively affected by the chiral enantiomers. Paclobutrazol enantiomers exhibited greater effects on the fungal community structure than bacterial community structure due to the fungicidal activity of paclobutrazol. Finally, R-paclobutrazol had a significant effect on the microbial networks. The findings of the present study suggest that the use of S-paclobutrazol may accomplish both plant growth regulation and the minimization of effects of paclobutrazol on soil microbial communities.