Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS+ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal.

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A previously developed high-performance liquid chromatography method combined with pulsed amperometric detection allowed to separate many impurities of paromomycin. However, due to the presence of ion pairing agents and sodium hydroxide in the mobile phase, direct coupling to mass spectrometry for the identification of the chemical structures of the impurities was not an option. Indeed, ion suppression was encountered by trifluoroacetic acid and pentafluoroproponic acid in the mobile phase. A cation self-regenerating suppressor, which was originally designed for increasing analyte conductivity of ammonia and amines analysis in ion chromatography, was coupled between the liquid chromatography and ion trap-time of flight-mass spectrometry and almost all trifluoroacetic acid and pentafluoroproponic acid in the mobile phase was removed. The limit of detection of paromomycin in this integrated system improved significantly to 20 ng/ml (0.4 ng). The chemical structures of 19 impurities were elucidated and seven impurities were reported for the first time.

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Hydroxyl radical has been widely applied in the non-food fields, but whether its feasibility for treating fruits and vegetables remains unknown. In this work, effects of hydroxyl radical water (HRW) treatment on functional components, volatile compounds, and preservation properties of cherry tomato, grape, coriander and celery were investigated. Results showed that HRW treatment could be significantly effective on delaying the color change and decay of fruits and vegetables. Besides causing a slim loss of total sugars, HRW-treated samples exhibited different losses of total phenols and ascorbic acid. The total phenol and ascorbic acid of celery were lost by 17.95% and 13.01% respectively, which may be caused by excessive surface area, indicating that the applicability of HRW to celery is still to be discussed. The loss of functional components of both fruits could be controlled under 4%. Phenolic profiles and volatile compounds kept almost steadily during treatment. Notably, the increased contents of partial ester compounds might improve the sensory of fruits and vegetables, cherry tomatoes treated with HRW showed an increase of 77.28% in ethyl caproate. Moreover, the reduction of some compounds obtained from the decomposition of fatty acid hydroperoxides may enhance the fresh odor of fruits and vegetables. Accordingly, HRW treatment is a safety and environmental technology for post-harvest processing of fruits and vegetables.