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A total of 43 compounds, including phenolic acids, flavonoids, lignans, and diterpene, were identified and characterized using UPLC‐ESI‐Q‐TOF‐MS coupled with UNIFI software. The identified flavonoids were mostly isomers of luteolin, apigenin, and quercetin, which were elucidated and distinguished for the first time in pepper cultivars. The use of multivariate data analytics for sample discrimination revealed that luteolin derivatives played the most important role in differentiating pepper cultivars. The content of phenolic acids and flavonoids in immature green peppers was generally higher than that of mature red peppers. The pepper extracts possessed significant antioxidant activities, and the antioxidant activities correlated well with phenolic contents and their molecular structure. In conclusion, the findings expand our understanding of the phytochemical components of the Chinese pepper genotype at two maturity stages. Moreover, a UPLC‐ESI‐Q‐TOF‐MS in negative ionization mode rapid methods for characterization and isomers differentiation was described. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the impact of high-intensity ultrasound (HIUS) and types of oil on the emulsion of egg white proteins (EWPs). Dispersions (2%, w/v) of (EWPs) with (corn, sunflower, and soybean) oils were homogenized and then sonicated at 320 -watts for 4, 12 and 20 min. Emulsions were described by microscopy, ζ-potential, particle size, rheology, viscosity, and interfacial tension. The results showed that extending the time of sonication considerably reduced particle size and interfacial tensions in emulsions. Additionally, increasing the sonication period reduced the viscosity and increased the elasticity of EWP emulsions. Moreover, results indicated sunflower oil had better emulsion stability than all oils. Ultrasound improved the microstructural of EWP emulsions. The droplet sizes of emulsions increased after heat treatment. Meanwhile, after 4 min of sonication, emulsions produced showed better stability against ionic strengths. The results confirmed that HIUS showed promising stabilized EWPs emulsions with different oils. • The results confirm the use of HIUS to improve the properties of EWP emulsions. • Sunflower oil had better emulsion stability among the three types of oil. • HIUS decreased particle size, zeta potential, surface tension, and creaming index. • HIUS increased emulsion rheology and decreased emulsion viscosity of EWP. • Decreased particle size gives a more uniform microstructure of emulsion. [ABSTRACT FROM AUTHOR]