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Carotenoids, which are inherent pigments occurring in plants and microorganisms, manifest a diverse array of vivid hues. Owing to their multifarious health advantages, carotenoids have engendered substantial interest among scholars and consumers alike. Presently, carotenoids are extensively employed in the realms of food, nutrition and health commodities, pharmaceuticals, and cosmetics, rendering them an indispensable constituent of our quotidian existence. Therefore, the objective of this review is to present a succinct and methodical examination of the sources, constituents, and factors influencing formation of carotenoids. Particular attention will be given to encapsulation strategies that maintain intrinsic characteristics, as the growing desire for carotenoids is propelled by individuals’ escalating standards of living. Moreover, the applications of natural carotenoids in multiple fields, including pharmaceutical, food and feed, as well as cosmetics, are discussed in detail. Finally, this article explores the main challenges hindering the future advancement of carotenoids, aiming at facilitating their effective integration into the circular economy.

Ternary nitride gives high diversity and tunability of the plasmonic materials. In this work, highly crystallized ternary (Ti, Zr)N x films were prepared by magnetron co-sputtering with different nitrogen gas flow ratio R n . The structural and plasmonic properties of the films tuned by R n were investigated. All the films are solid solutions of TiN x and ZrN x with a rocksalt structure and (111) preferred orientation. The films are nitrogen-overstoichiometric and the main defects are cation vacancies. Increased R n reduces the zirconium content, and therefore leads to the reduction of lattice constant and enhancement of the crystallinity. As R n increases, the screened plasma frequency decreases for the reduction of free electron density. The maximum of the energy loss spectra of (Ti, Zr)N x films shifts to long-wavelength with R n increasing. The calculated electronic structure shows that increased nitrogen content enhances the electronic density of states of nitrogen and reduces that of metal, and therefore elevates the energy level at which interband transition is exited. The results show that (Ti, Zr)N x films give a relatively high plasmonic quality in the visible and near-infrared region, and the film properties can be significantly tuned by the nitrogen content.

Traditional glutinous rice wine (TGRW) has been fermented in China for over 9000 years. Recently, an innovative regional variation of TGRW, chestnut rice wine, banli mijiu (BLMJ), was developed by adding Chinese chestnut (Castanea mollissima Blume) into the fermentation brew. The objective of this study was to characterize the effects of chestnut on the nutritional, aromatic, and antioxidant properties of TGRW. To compare the aromatic sensory profiles between TGRW and BLMJ, the free amino acids and ethyl carbamate, phenolic, and flavonoid contents were determined. In addition, the antioxidant properties, including reducing power, metal chelation, and free radical scavenging activities, were also compared. A total of 98 distinct flavor components were identified in BLMJ, among which 38 were detected by sniffing instrument, compared to 77 distinct flavor components in TGRW. BLMJ thus contains a wider range of flavor components, but similar alcohol, acid and reducing sugar profiles compared with TGRW. Twenty-five free amino acids were detected in both wines, with lower contents of each in BLMJ compared with TGRW. BLMJ also exhibited stronger antioxidant properties than TGRW. The findings of this study suggest that chestnut can increase the diversity of aromatic components and improve antioxidant qualities of traditional rice wine.