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[Display omitted] • Recent progress in high spatial and energy resolution characterization techniques of water molecules on metal surfaces under ultra-high vacuum condition. • In-situ spectroscopic characterization of interfacial water during electrochemical processes. • Various discoveries on how interfacial water participate in electrocatalytic reactions. Water is a fundamental substance in the natural world, playing a central role in various fields such as energy, catalysis and the environment. Broadly speaking, the diverse applications of water in different domains are all reliant on its interactions at surfaces. This mini-review aims to provide a comprehensive overview of advanced characterization techniques employed in the examination of interfacial water. Through the presentation of recent findings regarding water's behavior on various surfaces, we elucidate how these newly developed characterization methods enable precise determination of the physical and chemical properties of interfacial water. Additionally, we delve into how these discoveries enhance our comprehension of the physical and chemical processes involving water. Of particular interest is the intricate relationship between interfacial water and catalytic activity in electrocatalytic reactions. Furthermore, we offer insights into the challenges and prospects within this captivating field of study. [ABSTRACT FROM AUTHOR]

Enzymatic browning is one of important factor causing quality deterioration of Goji berries (GB). To understand the enzymatic browning process of GB and its mechanism, changes of L*, a*, b* values, and the total color difference and whiteness index during the air contact storage were evaluated. Then changes of moisture content, total phenolics and the activities of the key browning enzymes, peroxidase (POD), Polyphenol oxidase (PPO), phenylalanine ammonia-lyase (PAL) and Superoxide dismutase (SOD), were determined during storage. Finally, the chemical constituents of GB were determined by targeted metabolomics and HPLC, and the possibility that these constituents were endogenous substrates of key enzymes for browning were evaluated. The results show that brightness and reddish-yellowness diminished are the general characteristics of GB discoloration. The activity of browning related enzymes (POD, PPO, PAL) was consistent with that of phenolics and flavonoids, which increased first and then decreased during storage. The content of chlorogenic acid decreased most rapidly under the action of the enzyme, which degraded 75% within 5min, followed by ferulic acid and rutin. Therefore, it is suggested that chlorogenic acid is the main endogenous substrate of GB enzymatic browning. In conclusion, these studies provide experimental basis for the browning mechanism of GB. • Reveal the mechanism of enzymatic browning of GB. • GB discoloration characterized by bright loss, and reddish-yellow degree weakening. • PPO, POD and PAL are the key enzymes of GB browning. • Phenolics biosynthesis involved in the enzymatic browning of GB. • Chlorogenic acid is the primary component for enzymatic browning of GB. [ABSTRACT FROM AUTHOR]