The global population surge presents a dual challenge and opportunity in the realms of food consumption, safety, and mental well-being. This necessitates a projected 70% increase in food production to meet growing demands. Amid this backdrop, the ongoing COVID-19 pandemic exacerbates these issues, underscoring the need for a deeper understanding of the intricate interplay between food consumption patterns and mental health dynamics during this crisis. Mitigating the spread of COVID-19 hinges upon rigorous adherence to personal hygiene practices and heightened disease awareness. Furthermore, maintaining stringent food quality and safety standards across both public and private sectors is imperative for safeguarding public health and containing viral transmission. Drawing upon existing research, this study delves into the pandemic’s impact on mental health, food consumption habits, and food safety protocols. Through a comprehensive analysis, it aims to elucidate the nuanced relationship among food, food safety, and mental well-being amid the COVID-19 pandemic, highlighting synergistic effects and dynamics that underpin holistic human welfare. Our study offers a novel approach by integrating psychological wellness with food security and safety. In conceiving this review, we aimed to comprehensively explore the intricate interplay among food security, safety, and psychological wellness amid the backdrop of the COVID-19 pandemic. Our review is structured to encompass a thorough examination of existing research, synthesizing insights into the multifaceted relationships among food consumption patterns, mental health dynamics, and food safety protocols during the crisis. Our findings provide valuable insights and practical recommendations for enhancing food security and psychological well-being, thus supporting both academic research and real-world applications in crisis management and policy development.

Tyrosinase is vital in fruit and vegetable browning and melanin synthesis, crucial for food preservation and pharmaceuticals. We investigated 6′-O-caffeoylarbutin’s inhibition, safety, and preservation on tyrosinase. Using HPLC, we analyzed its effect on mushroom tyrosinase and confirmed reversible competitive inhibition. UV_vis and fluorescence spectroscopy revealed a stable complex formation with specific binding, causing enzyme conformational changes. Molecular docking and simulations highlighted strong binding, enabled by hydrogen bonds and hydrophobic interactions. Cellular tests showed growth reduction of A375 cells with mild HaCaT cell toxicity, indicating favorable safety. Animal experiments demonstrated slight toxicity within safe doses. Preservation trials on apple juice showcased 6′-O-caffeoylarbutin’s potential in reducing browning. In essence, this study reveals intricate mechanisms and applications of 6′-O-caffeoylarbutin as an effective tyrosinase inhibitor, emphasizing its importance in food preservation and pharmaceuticals. Our research enhances understanding in this field, laying a solid foundation for future exploration.

Tyrosinase is a widely distributed copper-containing enzyme found in various organisms, playing a crucial role in the process of melanin production. Inhibiting its activity can reduce skin pigmentation. Hydroquinone is an efficient inhibitor of tyrosinase, but its safety has been a subject of debate. In this research, a scaffold hybridization strategy was employed to synthesize a series of hydroquinone–benzoyl ester analogs (3a–3g). The synthesized compounds were evaluated for their inhibitory activity against mushroom tyrosinase (mTyr). The results revealed that these hydroquinone–benzoyl ester analogs exhibited inhibitory activity against mTyr, with compounds 3a–3e displaying higher activity, with compound 3b demonstrating the highest potency (IC₅₀ = 0.18 ± 0.06 μM). Kinetic studies demonstrated that the inhibition of mTyr by compounds 3a–3e was reversible, although their inhibition mechanisms varied. Compounds 3a and 3c exhibited non-competitive inhibition, while 3b displayed mixed inhibition, and 3d and 3e showed competitive inhibition. UV spectroscopy analysis indicated that none of these compounds chelated with copper ions in the active center of the enzyme. Molecular docking simulations and molecular dynamics studies revealed that compounds 3a–3e could access the active pocket of mTyr and interact with amino acid residues in the active site. These interactions influenced the conformational flexibility of the receptor protein, subsequently affecting substrate–enzyme binding and reducing enzyme catalytic activity, in line with experimental findings. Furthermore, in vitro melanoma cytotoxicity assay of compound 3b demonstrated its higher toxicity to A375 cells, while displaying low toxicity to HaCaT cells, with a dose-dependent effect. These results provide a theoretical foundation and practical basis for the development of novel tyrosinase inhibitors.

One novel C₁₀ polyacetylene rhamnoside, 4,6,8-decatriyne-1-O-α-L-rhamnopyranoside, named xylariside A (1), together with two novel C₁₀ polyacetylene quinovopyranosides, 4,6,8-decatriyne-1-O-α-D-quinovopyranoside, xylariside B (2), and 8E-decaene-4,6-diyne-1-O-α-D-quinovopyranoside, xylariside C (3), were obtained from the solid fermentation of Xylaria sp. VDL4, an endophytic fungus isolated from Vaccinium dunalianum wight (Ericaceae). Their chemical structures were elucidated through a combination of spectroscopic techniques. The antifungal activities of these compounds were evaluated in vitro against four phytopathogenic fungi (Fusarium oxysporum, Botrytis cinerea, Phytophthora capsici, and Fusarium solani). Compound 2 demonstrated significant antifungal activities, with minimum inhibitory concentration (MIC) values ranging from 3.91 to 7.81 μg/mL. Compound 2’s effectiveness levels were similar to those of the reference drugs thiabendazole and carbendazim (each MIC = 0.98−15.62 μg/mL). Xylariside B (2) was further evaluated against B. cinerea in vivo. It exhibited remarkable efficacy in both the prevention and treatment of tomato and strawberry gray mold. Molecular docking studies confirmed the antifungal mechanism of compound 2 by revealing its binding interactions with key enzyme targets in B. cinerea, thereby supporting the observed in vitro and in vivo results. Additionally, compound 2 showed effective inhibition of α-glucosidase, with IC₅₀ values of 5.27 ± 0.0125 μg/mL.

Eucalyptus wood particleboard (EPB), commonly used in indoor decoration, releases volatile organic compounds (VOCs) that can adversely affect indoor air quality and human health. This study systematically examined the VOC emission characteristics of EPB using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). A total of 65 VOCs were identified, with medium-volatility organic compounds (MVOCs) accounting for 28 compounds, low-volatility organic compounds (LVOCs) for 26, and high-volatility organic compounds (HVOCs) for 11. Terpenoids dominated the VOCs, comprising 78.46%, followed by aldehydes (10.77%) and alkanes (7.69%). Key odorant compounds (KOCs) were identified using the relative odor activity value (ROAV), with hexanal (ROAV = 100) and o-cymene (ROAV = 76.90) emerging as the most significant contributors to the overall odor profile. Thermal post-treatment at temperatures of 50–60 °C for durations of 6–12 h was found to be an effective method for reducing the residual VOCs and KOCs in the EPB, leading to a marked decrease in the peak areas of key odorants. The findings suggest several strategies for minimizing VOC emissions and eliminating residual odor, including reducing the use of miscellaneous wood materials, controlling the production of o-cymene, and employing thermal post-treatment at moderate temperatures. These measures provide a promising approach to reducing VOC and odor emissions from EPB and similar composite wood products, thereby enhancing their suitability for indoor applications. This study innovatively establishes an evaluation system for VOC emission characteristics in wood-based panels based on the ROAV. It elucidates the contribution mechanisms of key odor-active substances (e.g., hexanal and pentanal) and presents a thermal post-treatment process for source control, achieving simultaneous VOCs and odor elimination. A ROAV-guided hierarchical management strategy is proposed, providing scientific guidelines for the industrial production of high-quality particleboards with ultralow emissions (TVOC < 50 μg/m³) and minimal odor intensity (OI < Grade 3).