Genfa Yu’s research while affiliated with Shanghai Institute of Technology and other places

Betel nut possesses a distinctive flavour that appeals to specific consumers, despite the well‐documented risks of oral diseases associated with its use. Understanding the characteristic aroma of betel nut is essential for developing appealing substitutes. In this study, supercritical CO 2 fluid extraction was employed to obtain extracts from green and black betel nuts, and the volatile compounds were analysed using headspace solid‐phase microextraction. A total of 30 volatile compounds were identified in green betel nuts and 37 in black betel nuts. Through the odour activity value (OAV) method, 14 key aroma compounds were identified in black betel nuts (FD ≥ 16, OAV ≥ 1). These findings were further validated by aroma reconstitution and omission tests. The aroma synergy of these compounds was also examined using the S‐curve and σ‐τ methods, revealing that smoky compounds significantly masked the perception and intensity of other aroma components. This study provides valuable flavour data for the development of betel nut substitutes, which could contribute to reducing the health risks associated with betel nut consumption.

Simple Summary Simple Summary: Plant essential oils are currently gaining increasing attention for their roles in mood regulation and neuroprotection. Dalbergia pinnata (Lour.) Prain (DP) is a traditional aromatic medicinal plant in China, primarily containing elemicin and methyl eugenol. Despite limited research, the potential neurological effects of aromatherapy are acknowledged, particularly in Alzheimer’s Disease. The pathogenesis of AD involves amyloid-beta (Aβ) deposition and Tau protein hyperphosphorylation, leading to neuronal dysfunction and inflammation. This study aims to document changes in brainwave power in male and female subjects following inhalation of DP essential oil (DPEO) and to investigate its impact on mood and brain function across genders. Additionally, the study examines the efficacy of DPEO in mitigating Aβ1–42-induced neurotoxicity using an in vitro Alzheimer’s Disease neural cell model. Abstract Alzheimer’s disease (AD) is a neurodegenerative disorder that is projected by the WHO to affect over 100 million people by 2050. Clinically, AD patients undergoing long-term antipsychotic treatment often experience severe anxiety or depression in later stages. Furthermore, early-stage AD manifests with weakened α waves in the brain, progressing to diminished α and β waves in late-stage disease, reflecting changes in emotional states and disease progression. In this study, EEG signal analysis revealed that inhalation of Dalbergia pinnata (Lour.) Prain essential oil (DPEO) enhanced δ, θ, α and β wave powers in the frontal and parietal lobes, with a rising trend in the β/α ratio in the temporal lobe. These findings suggest an alleviation of anxiety and an enhancement of cognitive functions. Treatment of the AD SH-SY5Y (human neuroblastoma cells) cell model with DPEO resulted in decreased intracellular levels of Aβ, GSK-3β, P-Tau, IL-1β, TNF-α, IL-6, COX-2, OFR, and HFR, alongside reduced AchE and BchE activities and increased SOD activity. Network pharmacology analysis indicated a potential pharmacological mechanism involving the JAK-STAT pathway. Our study provides evidence supporting DPEO’s role in modulating anxiety and slowing AD pathological progression.

Dalbergia pinnata (Lour.) Prain (D. pinnata) is a valuable medicinal plant, and its volatile parts have a pleasant aroma. In recent years, there have been a large number of studies investigating the effect of aroma on human performance. However, the effect of the aroma of D. pinnata on human psychophysiological activity has not been reported. Few reports have been made about the effects of aroma and sound on human electroencephalographic (EEG) activity. This study aimed to investigate the effects of D. pinnata essential oil in EEG activity response to various auditory stimuli. In the EEG study, 30 healthy volunteers (15 men and 15 women) participated. The electroencephalogram changes of participants during the essential oil (EO) of D. pinnata inhalation under white noise, pink noise and traffic noise stimulations were recorded. EEG data from 30 electrodes placed on the scalp were analyzed according to the international 10–20 system. The EO of D. pinnata had various effects on the brain when subjected to different auditory stimuli. In EEG studies, delta waves increased by 20% in noiseless and white noise environments, a change that may aid sleep and relaxation. In the presence of pink noise and traffic noise, alpha and delta wave activity (frontal pole and frontal lobe) increased markedly when inhaling the EO of D. pinnata, a change that may help reduce anxiety. When inhaling the EO of D. pinnata with different auditory stimuli, women are more likely to relax and get sleepy compared to men.

The limited water solubility and bioactivity of lipophilic phytochemicals may be enhanced by delivery systems. Ellagic acid (EA) has antioxidant and anti‐inflammatory properties, but low solubility and instability limit its use in the food industry. In this study, the pH‐shift method was applied to encapsulate EA with soy protein isolate (SPI). The interaction, encapsulation, and protective potential of the EA‐loaded soy SPI complexes (SPI–EA) were investigated. The fluorescence spectra results suggest that the reaction between SPI and EA is spontaneous, with hydrophobic interactions predominating. Binding of EA molecules quenches the intrinsic fluorescence of SPI, mainly static quenching, with a binding site involved in the binding process. The ultraviolet (UV)–visible spectroscopy of the SPI–EA complexes included the characteristic absorption peaks of both SPI and EA, and the scanning electron microscopy images further indicated that the EA had been successfully embedded in SPI. Fourier transform infrared spectroscopy illustrates that EA has significantly changed the secondary structure of the SPI, primarily in the form of a decreased content of α‐helix structures and an increased content of β‐sheet and random coil structures. The encapsulation efficiency of EA was concentration‐dependent, up to 81.08%. The addition of EA reduces the size of SPI particles (d < 155 nm). In addition, the SPI–EA complex showed up to 81.05% and 96.46% 1,1‐diphenyl‐2‐picrylhydrazyl and 2,2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) radical scavenging activity. TGA showed that the degradation temperature of SPI–EA complex could be extended up to 300°C. And by encapsulation of EA, the loss of EA under the action of UV light, heat treatment, and high concentration of salt ion sensitive environment can be reduced. Practical Application Ellagic acid (EA), a natural bioactive with low water solubility and stability, can be enhanced by forming an inclusion complex with soy protein isolate (SPI). SPI–EA complex has broad potential applications in the food, beverage, and pharmaceutical industries. Multiple spectral analyses have contributed to our understanding of the formation and interaction mechanisms of the SPI–EA complex under pH‐driven conditions. Stability assays have also aided in the development of dietary resources for EA.

The aroma of mint is well‐liked by the public, and key flavor odorants in mint aroma had been found, but how these molecules interact and form a satisfying odor remains a challenge. Quality, intensity, and pleasantness are our most basic perceptions of aromas; both intensity and pleasantness can be quantified. However, compared to intensity, research on pleasantness was lacking. Pleasantness was one of the most important indicators for formulating a satisfying mint flavor, and the study of binary mixtures was fundamental to our understanding of more complex mixtures. Therefore, the purpose of this study was to explore the characteristics of pleasantness as a function of concentration and, at the same time, to investigate the relationship between intensity and pleasantness in binary mixtures. Thirty sensory evaluation volunteers participated in the evaluation of the intensity and pleasantness of six key flavor odorants of mint and five binary mixtures. The results showed that the pleasantness increased first and then decreased or stabilized with the rising of concentration; even though the interactions in binary mixtures were not the same, their pleasantness could be predicted using the intensities of the components by Response Surface Design of Experiments, and the goodness of fit was greater than 0.92, indicating that the models had the great predictive ability. Practical Application Whether blending flavors or evaluating them, a great deal of experience is required, yet the acquisition of this experience is a long process. Performing these tasks is difficult for the novice, and it helps to quantify the feeling for the flavor and build some mathematical models.

Essential oils have long been used to fight infections and treat various diseases. Peppermint (Mentha × piperita L.) is an herbal medicine that has been widely used in daily life since ancient times, and it has a wide range of applications in food, cosmetics, and medicine. Mint oil is refreshing because of its cool and comfortable smell; therefore, it is often used in ethnopharmacological studies. The present study investigated the effects of peppermint essential oil in electroencephalographic activity response to various visual stimuli. The electroencephalographic changes of participants during peppermint essential oil inhalation under white, red, and blue colour stimulations were recorded. A rapid Fourier transform analysis was used to examine the electroencephalograph power spectra of the various microstates induced by inhaling the oils. Peppermint essential oil had various effects on the brain when subjected to different visual stimuli. Alpha waves increased in the prefrontal area in the white-sniffing group, which facilitated learning and thinking. In the blue-sniffing group, the changes were less pronounced than those in the red group, and the increased alpha wave activity in the occipital area was more controlled, indicating that the participants’ visual function increased in this state. Based on EEG investigations, this is the first study to indicate that vision influences the effects of peppermint essential oils. Hence, the results of this study support the use of essential oils in a broader context to serve as a resource for future studies on the effects of different types of essential oils.

This study investigated the composition and antifungal activities of the essential oil (EO) of golden finger citron (Citrus medica L. var. sarcodactylis, GFC). The EOs obtained by hydrodistillation were characterized by GC-MS and GC-FID. The study revealed that the inhibition zone diameter (IZD) of EOs against mould growth on Chinese steamed bread (CSB) was 11.33–90.00 mm, the minimum inhibition concentration (MIC) was 0.37–6 μL/mL and that EOs extended the shelf life of CSB by 3–13 days in the vacuum package. Scanning electron microscopy (SEM) revealed the EOs altered the hyphal morphology of the moulds at the MIC. Sixteen bioactive compounds were identified based on their antifungal activities. The results demonstrate that the EOs of GFC have the potential to act as plant-based biopreservatives in CSB.