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This study aims to prepare and characterize non-metallic nitrogen-modified titanium dioxide (N–TiO2), film and expand its photocatalytic excitation wavelength to the visible blue-violet region. The film uses corn starch as a carrier. It is combined with blue-violet LED light to explore the effect of this combination on the quality of Agaricus bisporusduring storage. This study found that the mechanical properties and hydrophobicity of the corn starch film with nano-TiO2added were improved; the effect of adding N–TiO2was more pronounced; the tensile strength increased by 65% while the water contact angle increased by 11%. In the application of A. bisporusstorage, the film combined with blue-violet LED light can slow down the loss of moisture, reduce the respiratory rate, delay the appearance of the respiratory peak, and maintain the color and hardness of A. bisporus. After 15 d of storage, compared to the control group, the hardness decreased by 69%, browning index (BI) increased by 221%, the CS-N group hardness decreased by only 23%, and the BI increased by 89%. Under blue-violet LED light, the accumulation of secondary metabolites in A. bisporusincreased, and the polyphenol content also showed an increasing trend during storage.

Edible rose (Rosa rugosacv. Plena) flower is known to have health-promoting benefits due to its content of bioactive substances. In this study, a functional yogurt fortified with Rosa rugosacv. Plena extract (RPE) was prepared and its physicochemical, rheological, and functional properties during storage were determined. In addition, E-nose, E-tongue, sensory analysis, and microstructure observation of the fortified yogurt samples were carried out on the first day of storage. Results showed that incorporation of RPE in yogurt increases the pH, water holding capacity (WHC), a* and b* values, total phenolic content (TPC), antioxidant capacity, α-Amylase and α-Glucosidase inhibitions, and proteolytic activity of yogurts, whereas a decrease occurs in lightness, titratable acidity (TA), and syneresis of yogurts. RPE also affected the viscoelasticy, flavor, taste, microstructure and sensory properties of the samples. Furthermore, yogurt containing 0.1% RPE exhibited the highest sensory scores as well as the best viscoelastic properties and flavor attributes. During storage, reduction occurs in pH, syneresis, lightness, TPC and DPPH radical scavenging ability. The values of other attributes of the fortified yogurt improve with extended storage period. Finally, 0.1% RPE has the potential to develop a functional yogurt with improved physicochemical, rheological, functional and sensory properties compared to plain yogurt.