The essential oil study identified twenty-seven compounds; the leading components were cis-tagetenone (3727%), trans-tagetenone (1884%), dihydrotagetone (1438%), and trans-tagetone (515%). Concerning antioxidant properties, the IC50 values for the DPPH, ABTS, and FIC assays came out to be 5337 mg/mL, 4638 mg/mL, and 2265 mg/mL, respectively. The values obtained for these substances were lower than the benchmark values set by standard butylated hydroxytoluene and ascorbic acid. The Rancimat test indicated antioxidant activity, contingent solely upon high concentration levels. T. elliptica essential oil's antibacterial action was substantial and consistent, impacting all bacterial strains across all tested concentrations. This research indicated that *T. elliptica* essential oil could effectively replace synthetic antioxidants and antimicrobial agents, offering a natural solution for the food industry.

Focusing on green solvents, extraction methods, gas-expanded liquid extraction (GXLE) and ultrasound extraction (UE), were optimized to effectively extract 14 selected phenolic compounds, including flavonoids and phenolic acids, from dried apples. In order to improve the primary extraction parameters, the experimental design's strategy was used. The fine-tuning procedure incorporated adjustments to the flow rate in GXLE, as well as modifications to the extraction time for both GXLE and UE. GXLE optimization, using a CO2-ethanol-water (34/538/122; v/v/v) mixture at 3 mL/min flow rate, was performed at 75°C and 120 bar for 30 minutes. A 10-minute UE treatment, using a 26/74 (v/v) ethanol-water mixture, was carried out at 70 degrees Celsius. Concerning solvent consumption and sample processing speed, the two techniques diverged, but the resulting phenolic content was comparable at 2442 g/g for GXLE (RSD < 10%) and 2226 g/g for UE (RSD < 6%). The five apple cultivars, 'Angold', 'Artiga', 'Golden Delicious', 'Meteor', and 'Topaz', had their phenolic compounds measured by both methods. Phenolic profiles were constructed using chlorogenic acid, catechin, epicatechin, hirsutrin, phloridzin, and guaiaverin as the key components. No variations in UE and GXLE outcomes were identified through statistical procedures, including paired t-tests, Bland-Altman assessments, and linear regression.

Usually appearing in people's daily diets, tomatoes and cucumbers are two indispensable and edible vegetables. The amide chiral fungicide, penthiopyrad, is a novel treatment for vegetable diseases, including tomato and cucumber, due to its broad-spectrum bactericidal properties, low toxicity, good penetration, and strong internal absorption. Penthiopyrad's extensive application could have resulted in environmental pollution. Various processing methodologies are available for the removal of pesticide residues from vegetables, contributing to human health protection. The efficiency of penthiopyrad removal from tomatoes and cucumbers using soaking and peeling methods was evaluated in this study, considering various conditions. Various soaking techniques were evaluated, and heated water soaking, along with water soaking incorporating additives like sodium chloride, acetic acid, and surfactants, showcased a more impactful reduction capability than other procedures. Ultrasound's impact on the soaking rate differs depending on the physicochemical properties of the produce; accelerating it in tomatoes, but inhibiting it in cucumbers. Tomato and cucumber samples, when peeled, can have approximately 90% of penthiopyrad removed. The presence of enantioselectivity was confined to the storage period of tomato sauce, potentially influenced by the diverse microbial community. Health risk assessment data supports the notion that soaking and peeling tomatoes and cucumbers results in a safer product for consumers. The research results might provide consumers with the necessary information to improve the household processes used for removing penthiopyrad residues from tomatoes, cucumbers, and other edible vegetables.

Maize, a globally significant crop, is cultivated extensively for human consumption, starch production, and animal feed. Post-harvest, maize is dried to hinder the fungal growth, which is the primary cause of spoilage. Despite the ambient humidity, the drying of maize harvested during the rainy season in the tropics is problematic. In instances like this, maize's temporary storage in hermetically sealed conditions can help retain grain quality until suitable drying conditions become present. Wet maize, possessing moisture contents of 18, 21, and 24%, was subject to a 21-day storage trial in both airtight and open-air containers. The stored maize was examined every seven days for germination and correlated parameters, the occurrence of visible mold, and the measurement of pH. Following 21 days of storage at moisture contents of 18%, 21%, and 24%, maize germination exhibited a decrease of 285, 252, and 955 percentage points, respectively, within hermetic containers. In contrast, non-hermetic jars (controls) saw reductions of 285, 252, and 945 percentage points, respectively, for the same moisture conditions. Regardless of its moisture content, maize kept in non-hermetic jars developed visible mold after 21 days. Maize, having moisture content at 21% and 24% respectively, was examined. Subjected to hermetic conditions, the material experienced lactic acid fermentation, resulting in a reduction in pH. Further analysis reveals that the findings on maize with 18 and 21% moisture content are significant. Preservation under hermetic sealing ensures a 14-day and a 7-day shelf life without substantial quality loss, respectively. Detailed investigation into the practical implementation of these findings for the temporary storage and subsequent drying of maize on farms and throughout the grain supply chain is needed.

Recognized internationally as an Italian food, Neapolitan pizza, invariably baked in wood-fired ovens, has not yet garnered significant scientific attention. ML198 The study of Neapolitan pizza baking, conducted within a pilot-scale wood-fired oven operating under quasi-steady-state conditions, was undertaken to address the variability in heat transfer during the process. Utilizing visual colorimetric analysis, the different parts of the pizza's upper crust, encompassing sections with and without primary toppings (such as tomato puree, sunflower oil, or mozzarella cheese), the base crust, and the height of the raised edge, were characterized. The temperature profiles of these regions were recorded via an infrared thermal imaging system. ML198 Concerning the pizza's temperature, the bottom crust reached 100.9 degrees Celsius, contrasted by the upper crust's temperature range which spanned from 182 degrees Celsius down to 84 and 67 degrees Celsius respectively, for tomato, white, and margherita pizzas, largely due to variations in their moisture levels and the way they radiate heat. The relationship between pizza weight reduction and the average temperature of the pizza's upper surface was not linear. Using an electronic eye, the formation of brown or black areas on the top and bottom sections of the baked pizza was identified. The white pizza's upper surface demonstrated a greater intensity of browning and blackening than the lower, exhibiting maximum values of 26% and 8%, respectively. The quality attributes of Neapolitan pizza, along with minimizing variability, may benefit from the development of a specific modeling and monitoring strategy, which these results could aid in.

The tropical spice Pandanus amaryllifolius Roxb. is a resource with broad prospects for development. Hevea brasiliensis (Willd.) is subject to wide-scale agricultural cultivation. A JSON schema is requested; its format is a list of sentences. With respect to Muell. Restructure the following sentences ten times, employing varied sentence forms and preserving the original meaning. Canopy modification, in the context of Hevea brasiliensis plantations in Hainan Province, China, is a key factor in delivering comprehensive benefits. However, the influence of Hevea brasiliensis intercropping on the classification and relative levels of volatile substances in various categories within Pandanus amaryllifolius foliage is presently unknown. ML198 An investigation into the impact of various intercropping configurations of Hevea brasiliensis and Pandanus amaryllifolius on the volatile compounds present in the Pandanus amaryllifolius leaves, and the elements controlling these compounds, was undertaken through an experimental setup. The intercropping system's impact resulted in a noteworthy decrease in soil pH, coupled with a significant rise in soil bulk density, alkali-hydrolyzable nitrogen, and available phosphorus. Ester components in volatile substances increased by a substantial 620% under the intercropping pattern, in contrast to a 426% decrease in ketone components. Relative contents of pyrroles, esters, and furanones exhibited a significant increase (883%, 230%, and 827%, respectively) in the intercropping pattern compared to the Pandanus amaryllifolius monoculture. Conversely, the relative contents of ketones, furans, and hydrocarbons showed a substantial decrease (101%, 1055%, and 916%, respectively) in the intercropping pattern. The relationships between soil pH, soil phosphorus availability, and air temperature were linked to the relative amounts of pyrroles, esters, furanones, ketones, furans, and hydrocarbons present. The reduction in soil pH and the improvement in soil phosphorus availability under the intercropping arrangement seem to be the primary causes of the observed shift from hydrocarbons to pyrroles. Intercropping Pandanus amaryllifolius with Hevea brasiliensis yields positive effects, improving soil properties and significantly increasing the relative amounts of essential volatile substances in the leaves of Pandanus amaryllifolius. This discovery offers a strong rationale for developing high-quality cultivation practices.

In the industrial realm of food production, the techno-functionality of pulse flour is essential for the effective application of pulses.