7 μg/ml) and angiotensin-converting enzyme inhibitory activities (44.0%). © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Phellinus linteus, also known as the sanghuang mushroom, is a medicinal mushroom that has been recognized as beneficial to health for more thousands of years. Among its diverse valuable secondary metabolites, the yellow-brown styrylpyrone pigment hispidin has garnered significant attention due to its various pharmacological effects. However, recently after detailed morphological and molecular phylogenetic studies, the correct scientific name of the true sanghuang strains was shown not to be P. linteus but Sanghuangporus sanghuang. As the incorrect binomial name P. linteus has long been misleadingly referred, there is a need to evaluate the safety of S. sanghuang. Moreover, the growing conditions can impact the secondary metabolite profile of the fungi. Hence, this study is the first to optimize hispidin production and to investigate the genotoxic and oral toxic effects of hispidin-enriched S. sanghuang mycelia. In order to induce the biosynthesis of hispidin, 15 different culture media consisting of five carbon sources, five nitrogen sources, and five initial pH conditions were screened. Glucose and yeast extract at an initial pH of 5 were found to be the most suitable carbon and nitrogen sources, respectively, for the optimal growth and production of hispidin. Moreover, the production of hispidin was 3 mg/g in a 20-ton bioreactor under optimal conditions. Furthermore, the ames test, in vitro chromosome aberration test, acute oral toxicity test, and bone marrow micronucleus test were used to detect toxicological properties of 3 mg/g hispidin-enriched S. sanghuang mycelia. In all tests, there was no statistically significant difference between the mycelia and the negative control. Based on the results obtained, the present study demonstrates that 3 mg/g hispidin-enriched S. sanghuang mycelia has a very low order of toxicity, which supports its safety for human consumption. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The analysis of static forces is essential in the storage of agricultural products because these forces are applied in fruits, vegetables, or grains that can lead to their permanent deformation. This mechanical damage increases the product waste. Given that the potato tuber is surrounded by other tubers in the storage, then every tuber is pressurized from all sides or so-called triaxial stress. To measure the deformation of the specimens, a device was developed to conduct uniaxial and triaxial creep tests on the viscoelastic agricultural products (e.g., potatoes). Accordingly, the creep experiments were performed on potato samples for 5, 30, 60, 120, 240, 360, 420, and 480 min under the constant load of 72.5 N at 3 and 11 replications via uniaxial and triaxial tests, respectively. The results showed that in the creep test, the loading time was significant on the deformation of the specimens at the 0.05 level of probability.  https://www.selleckchem.com/products/ldn193189.html  Triaxial test showed that the tuber deformation and strain of top layer were more than the middle and bottom layers. The results showed that the deformation of tubers under uniaxial test was more than triaxial one. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The quality of Congou black tea fluctuates greatly with the changing seasons. However, variations in the taste quality of Congou black tea manufactured during a single spring season are far from clear. Here, we analyzed the taste quality of HuangJinCha (HJC) Congou black tea using sensory evaluation and found the taste quality of black tea manufactured in the early spring was better than that manufactured in the late spring. Principal component analysis (PCA) and cluster analysis for the data from the electronic tongue confirmed the variation and revealed that April 4 may be the critical time point at which variations in taste quality become apparent. The contents of tea polyphenols (TP), total catechins (TC), total flavones, (-)-epigallocatechin gallate (EGCG), (-)-epicatechin gallate (ECG), and gallic acid (GA) showed increasing trends, whereas total amino acids (TAA) declined over time. Moreover, the variations in total amino acids (r = 0.846) and total flavones (r = - 0.858) were highly significantly correlated with the average taste quality score (p  less then  .01), suggesting these compounds were the primary factors responsible for the fluctuation in taste quality of Congou black tea processed during a single spring season. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.This study aimed to develop a low-calorie apricot nectar by replacing sucrose with different amount of Stevia rebaudiana bertoni (Rebaudioside A, 98%). Stevia has become very popular as sweetener for the production of low-calorie products but its addition could be a challenge for industry, since it could modify sensory features of the product and consumers' acceptance. To this end, apricot nectars without sugar, with sucrose 10%, and with different amounts of stevia were produced and evaluated for microbiological quality using the pour-plate technique, and physicochemical (pH, TTA, and a w) and nutritional (moisture, fat, protein, carbohydrates, and ash) characteristics. Furthermore, a sensory analysis of the samples was performed by a panel of trained judges using quantitative descriptive analysis. The effect of stevia addiction on the consumers' acceptance was investigated by 102 consumers of fruit juices that evaluated the overall acceptability of the samples using a structured 9-point hedonic scale. Levels of microbial groups in nectars were under the detection limit confirming a good hygienic practice within the production. Nectars produced with stevia resulted in significant reduction in caloric value from 86 kcal (nectar with 10% sucrose) to 49 kcal (nectars with stevia), without altering its typicality. Different sensory profiles among samples were pointed out; all the products are liked, but with a different level of pleasantness. The study highlighted that the apricot nectars with 0.07% stevia are characterized for sweet and liquorice aroma notes and received the same level of consumer acceptability of nectars produced with 10% sucrose. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.