To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.

Crayfish carapace, a plentiful waste in China, was applied to remove divalent heavy metal ions—copper (Cu), cadmium (Cd), zinc (Zn), and lead (Pb)—from wastewater. The adsorption capacities of crayfish carapace micro-powder (CCM) for heavy metal ions were studied with adsorbent dosages ranging from 0.5–2.5 g/L and with initial metal concentrations ranging from 50–250 mg/L. CCM particle size, initial solution pH (from 2.5–6.5), temperature (from 25–65 °C) and calcium level (from 3.5–21.5%) were also varied in batch mode. The results indicated that the adsorption capacity increases with both decreasing particle size and increasing calcium level of the crayfish carapace. The kinetic studies indicated that the adsorption could be complete within 2 h, and that the data correlated with the pseudo-second-order model. CCM recorded maximum uptakes of 200, 217.39, 80, and 322.58 mg/g for Cu, Cd, Zn, and Pb, respectively. The adsorption capacities and removal efficiencies of CCM for metal ions were three-times higher than those of chitin and chitosan extracted from the CCM.

Herein, we have developed a functionally integrated strategy that replaces water with much readily oxidized urea to promote the electrochemical N ₂ fixation.

Grey jujube (Zizyphus jujuba Mill. cv. Huizao), a prominent cultivar from Xinjiang, China, is well known for its high nutritional value and medicinal benefits. This study investigates the effects of long-term storage on the quality attributes of grey jujube, focusing on color, texture, physicochemical properties, bioactive ingredients, amino acid profiles, sensory characteristics, and volatile compounds. Over a three-year storage period, significant changes were observed, including a decline in lightness and redness of the peel, accompanied by textural modifications such as increased hardness and chewiness, primarily attributed to moisture loss. Physicochemical analyses revealed significant reductions in moisture content, sugars (particularly reducing sugars), and bioactive compounds such as vitamin C, total flavonoids, and cyclic adenosine monophosphate (cAMP). In contrast, total acidity showed a significant increase over time. Sensory evaluation indicated a substantial loss of fresh aroma and flavor, with the development of off-flavors over time. Additionally, a comprehensive analysis of volatile compounds highlighted significant transformations in aroma profiles, with notable reductions in desirable esters and increases in acetic acid concentrations. This study investigates the quality changes of grey jujubes during storage from sensory and physicochemical perspectives, aiming to provide a novel approach for differentiating between newly harvested and aged grey jujubes. Furthermore, these findings provide theoretical support for improving and optimizing storage conditions. Future research should focus on elucidating the underlying mechanisms of these changes, identifying key markers for quality control during grey jujube storage, and providing a scientific basis for distinguishing between newly harvested and aged grey jujubes, while improving storage quality.

Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.

Benzoic acid naturally exists in a variety of plants and fermented foods, and jujube contains natural benzoic acid. This study scrutinises the content of benzoic acid in diverse jujube cultivars, and its modulation by variables such as harvest timing, product types, and drying techniques. The methodology encompasses tracking the progressive augmentation of benzoic acid throughout the maturation process of jujube, with the apex content being 144.4 mg kg⁻¹ in the Junzao cultivar. It further investigates the substantial fluctuations in benzoic acid content in jujube powder under disparate processing conditions, with the zenith content observed in drum-dried jujube powder at 127.6 mg kg⁻¹, and an unexpectedly elevated level of 66.2 mg kg⁻¹ in freeze-dried jujube powder. As long as it is not consumed excessively, it will not cause harm to the human body. The conclusion drawn from this research posits can be employed to resolve consumer grievances, or as a benchmark for testing services for product quality control.