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This study investigated the effects of the sugarcane flavones diosmin, diosmetin, luteolin, and tricin, and their interactions with sugarcane fiber on the modulation of gut microbiota using in vitro batch fermentation. The alteration of fecal fermentation bacterial profile was analyzed using 16S rRNA sequencing data, while the bioavailability of fiber was indicated by short-chain fatty acid (SCFA) production and metabolism of polyphenols was measured directly by phenolic metabolites. Application of diosmin, diosmetin, luteolin, and tricin without fiber had no significant effect on the overall microbiota profile after 24 h of fermentation. When fiber alone was added, total SCFA production increased, specifically that of propionic and valeric acids. However, when flavones were combined with fiber, synergistic effects on the modulation of relative abundances of different bacterial taxa was noted. In particular, the proportion of Prevotella spp. was significantly increased by the combinations of diosmin, luteolin, and tricin with fiber.

Bloodroot (Haemodorum spicatum) is an Australian native bulb plant yielding red pigment. This study aimed to characterize the phenolic and carotenoid profiles of the 80% ethanol extract of the H. spicatum bulb by HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. Results revealed the relatively low total phenolic content and antioxidant activity of the bulb extract with the maximum absorbance at 477 nm. Only 2 carotenoids (lutein and capsanthin) were detected at relatively low levels in the extract. A total of 40 phenolic compounds were tentatively identified, including 5 phenolic acids, 13 flavonoids and 22 other phenolic compounds, where 35 were reported for the first time in H. spicatum, together with 3 previously reported phenylphenalenones, haemodorol, haemoxiphidone and 2,5,6-trimethoxy-9-phenyl-1H-phenalen-1-one, and 2 oxabenzochrysenones, 5-hydroxy-2-methoxy-1H-naphtho[2,1,8-mna]xanthen-1-one and 5-hydroxy-1H-naphtho[2,1,8-mna]xanthen-1-one. This study provided the most comprehensive phenolic and carotenoid profiles of H. spicatum up to date.

The entire protein fractions from hempseed, its oil cake (30-40% protein) and the extruded protein isolate (90% protein) were investigated. The first semi-quantitative mass spectrometry-based proteomics on hempseed was performed, leading to a sum of 1879 differentially abundant proteins being identified from individual pairwise comparisons of each extruded group compared to unextruded hempseed cake. The 'free-form' amino acid content and total amino acid content of hempseed oil cake were enhanced by up to 315% and 18%, respectively, after extrusion. Changes in the structure and thermal properties of hempseed protein were confirmed through circular dichroism, Fourier transform infrared spectroscopy, scanning electron microscopy and differential scanning calorimetry. The proteomic and structural transformation in the extruded hempseed protein fractions contributed to greater values in majority of tested functionality parameters, such as protein solubility, water and oil binding capacity, emulsification properties, and in vitro digestibility, as compared to their unextruded counterparts.

The impact of extrusion at different barrel temperature and screw speed on the hempseed hull was investigated. The extrusion treatments showed significant (p

Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.

Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of grape and wine. The evolution of terpene and terpenoids throughout grapevine phenological development cycles is not well understood. The current study investigated the volatile profiles of free terpene and terpenoid of five widely grown Vitis vinifera L. cultivars (Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris), at different phenological stages from fruit-set to harvest. 17 Monoterpenoids, 3 norisoprenoid and 13 sesquiterpenoids were identified and quantified. Discriminant analysis revealed that for each grape cultivar, free terpene profiles at different E-L stages were distinctive. When integrating total sugar, total terpenes and the cumulated heat index, it could be found that flavor ripening was more consistent with sugar ripening in the warmer vintage 2016. Comparing the two red wine varieties, the overall development patterns of total monoterpenes, norisoprenoids and sesquiterpenes were similar.