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• The appearance and nutritional quality of leaf mustard cultivars varied greatly. • Most phytochemicals content and antioxidant capacity decreased by fermentation. • The odor of Guizhou suancai was correlated with gluconapin. • The taste of Guizhou suancai was correlated with sinigrin. The flavor of Guizhou suancai fermented by the emerging varieties Zhuchang–2 (ZC–2) and Zhuchang Red (ZC Red) is superior to that of ZC–1, a typical local variety of leaf mustard in Guizhou Province, China. Here, changes in phytochemical qualities during the fermentation of three Guizhou suancai were characterized to identify the causes underlying differences in flavor. The content of pigments, antioxidants, gluconapin, gluconasturtiin, and total isothiocyanates, and antioxidant capacity were highest in fresh ZC Red. The content of sinigrin, indolic glucosinolates, and total glucosinolate breakdown products was highest in fresh ZC–2. The content of phytochemicals, with the exception of carotenoids, was significantly decreased after fermentation. Odor was correlated with gluconapin, while taste was correlated with sinigrin. These findings provide detailed insights into the sensory and phytochemical properties of three Guizhou suancai that could facilitate the selection of raw material varieties. [ABSTRACT FROM AUTHOR]

• Mustard sprouts are rich in health-promoting compounds and antioxidant activities. • Root mustard contained optimum levels of antioxidants and antioxidant activities. • Stem mustard and half of root mustard have higher glucosinolates content. • The level of glucosinolates determine different flavors and application of mustard. • S1, L4, and R11 can be used as functional cultivars or future hybrid breeding. Mustard has nutritional benefits to human health and come in diverse flavors, while the edible sprouts have a short cycle, high nutrition, and hygienic characteristics. This study was designed to investigate the differences in chlorophyll, carotenoids, ascorbic acid, phenolic compounds, antioxidant activities, and glucosinolates in the sprouts of three mustard types (root, stem, and leaf mustards) from a core collection of 41 cultivars. The content of chlorophyll and carotenoids was only slightly different among the three types. Root mustard cultivars had considerable phenolic compound content (17.31 mg g −1) and antioxidant activities. In addition, twelve glucosinolates were identified in the mustard sprout cultivars, and the stem mustard and nearly half of the root mustard had the highest averages (140.38 μmol g −1 and 159.98 μmol g −1, respectively), while the lowest average was detected in leaf mustard (78.00 μmol g −1). Root mustard sprouts are suitable for pickling and processing, stem mustard sprouts contribute to mustard-flavored condiments, and leaf mustard sprouts are widely used for fresh eating or making mild mustard condiments based on the glucosinolates content. S1, L4, and R11 would be useful as functional cultivars or elite crossbreeding germplasms due to their excellent carotenoids, antioxidant activity, and glucosinolates traits, respectively. In conclusion, mustard sprouts were assigned nutritional characteristics and can be diversely popularized and utilized for their edible value. [ABSTRACT FROM AUTHOR]

• Mustard seeds are rich in glucosinolates and glucosinolate breakdown products (GBPs). • Sinigrin is the predominant glucosinolate in mustard seeds. • SIN-ITC is the predominant GBP in mustard seeds. • Leaf mustard have higher total GBP content compared with root and stem mustards. The glucosinolates and glucosinolate breakdown products (GBPs) in the seeds of three types of mustard (root, stem, and leaf mustards) from a core collection of 50 cultivars were studied. Nine glucosinolates and ten GBPs were identified, with sinigrin and 2-propenyl isothiocyanate (SIN-ITC) being the dominant glucosinolate and GBP, respectively. Among the tested cultivars, the contents of total glucosinolates and GBPs ranged from 46.84 to 89.30 μmol g −1 FW and from 23.07 to 82.20 μmol g −1 FW, respectively. Leaf mustard had both the highest average levels of glucosinolates and GBPs (65.04 μmol g −1 FW and 55.97 μmol g −1 FW, respectively) and the greatest variation in total GBP content compared with root and stem mustards. L8 had the highest content of SIN-ITC (72.06 μmol g −1 FW). These findings indicate that mustard seeds, especially cultivar L8, can be good candidates for functional foods since they contain extremely high levels of SIN-ITC, a potent anti-carcinogenic isothiocyanate. [ABSTRACT FROM AUTHOR]

Starch nanoparticles (sNPs) are attractive for numerous applications due to their non-toxicity, environmentally friendly nature, readily available raw materials worldwide, and biodegradability. However, the heterogeneous nature of starch makes it a challenge to prepare homogeneous sNP. The lack of existing preparation methods for small-sized sNPs (ss-sNPs) with high quality has been limiting their practical applications. In this study, we have developed a new method by combining nanoprecipitation and successive centrifugation to generate ss-sNPs with well-defined properties from six different starch types. The method is simple, environmentally friendly, requires a relatively short processing time (<4 h) and generated sizes smaller than 50 nm diameter. The products were thoroughly investigated, structurally, microscopically, and physically. The ss-sNPs products derived from all starch types demonstrated high stability in water (up to three weeks), meeting the requirements for practically any application. The formation of near monodisperse 10 nm diameter ss-sNPs was achieved using a high amylose (more linear) starch type as starting material. However, all ss-sNPs were mainly comprised of short-chained amylopectin. This general and efficient method for producing ss-sNPs offers significant opportunities for their application in various fields. [Display omitted] • Small-sized starch nanoparticles (ss-sNPs) were prepared by a new method. • This new method is green, simple and takes less time than 4 h. • High amylose maize starch (G50) produced the smallest size (10 nm). • All ss-sNPs show a narrow size distribution and high stability in water. • The main composition of ss-sNPs is short-chain amylopectin with low molecular weight. [ABSTRACT FROM AUTHOR]

• Light exposure prolonged shelf life and maintained sensory qualities in baby mustard. • Light exposure retarded declines in concentrations of soluble sugars in baby mustard. • Light exposure retarded declines in ascorbate, flavonoid and antioxidant capacity. • Light exposure retarded declines in glucosinolate contents in baby mustard. • A 24 h daily light treatment is a useful way for post-harvest baby mustard at 20 °C. The effect of light exposure on sensory quality, health-promoting phytochemical contents, and antioxidant capacity in the lateral buds of baby mustard plants was investigated at ambient storage temperature (20 °C). The results showed that light exposure (36 μmol m−2 s−1) during post-harvest storage significantly prolonged shelf life (more than 1.75-fold), delayed the weight loss and the decrease of firmness. Light treatments also enhanced chlorophyll and carotenoid contents, and retarded declines in contents of soluble sugars, ascorbic acid, flavonoids and glucosinolates, as well as antioxidant capacity. The quality of baby mustard plants receiving 24 h daily light treatment was superior to those in plants receiving 12 h treatment and constant darkness at 20 °C. These findings indicate that light exposure, especially 24 h treatment, is an effective method of prolonging shelf life and maintaining sensory and nutritional qualities in baby mustard plants stored at ambient temperature. [ABSTRACT FROM AUTHOR]

[Display omitted] • Three BoaAOP2s were isolated and edited using CRISPR/Cas9 system in Chinese kale. • The boaaop2 mutants of T1 generations were obtained in Chinese kale. • The content of glucoraphanin was increased and gluconapin was decreased in mutants. • Expression of upstream genes of glucosinolate biosynthesis were decreased in mutants. • BoaAOP2.1 is an effective gene for the alkenylation of aliphatic glucosinolates. Glucoraphanin (GRA) is an aliphatic glucosinolate (GSL), and its hydrolysis product has powerful anticancer activity. ALKENYL HYDROXALKYL PRODUCING 2 (AOP2) gene, encodes a 2-oxoglutarate-dependent dioxygenase, which can catalyze GRA to form gluconapin (GNA). However, GRA only present in trace amounts in Chinese kale. To increase the content of GRA in Chinese kale, three copies of BoaAOP2 were isolated and edited using CRISPR/Cas9 system. The content of GRA was 11.71- to 41.29-fold (0.082–0.289 μmol g−1 FW) higher in T1 generation of boaaop2 mutants than in wild-type plants, and this was accompanied by an increase in the GRA/GNA ratio and reductions in the content of GNA and total aliphatic GSLs. BoaAOP2.1 is an effective gene for the alkenylation of aliphatic GSLs in Chinese kale. Overall, targeted editing of CRISPR/Cas9-mediated BoaAOP2s altered aliphatic GSL side-chain metabolic flux and enhanced the GRA content in Chinese kale, suggesting that metabolic engineering of BoaAOP2s has huge potential in improving nutritional quality of Chinese kale. [ABSTRACT FROM AUTHOR]