Abstract: Green technology actively seeks new solvents to replace common organic solvents. Over the past two decades, ionic liquids (ILs) have gained enormous attention from the scientific community, and the number of reported articles in the literature has grown exponentially. Nevertheless, IL “greenness” is often challenged, mainly due to their poor biodegradability, biocompatibility, and sustainability. An alternative to ILs are deep eutectic solvents (DESs). DESs are defined as a mixture of two or more components, which may be solid or liquid and that at a particular composition present a high melting point depression becoming liquids at room temperature. When compounds that constitute the DESs are primary metabolites, the DESs are so called NADESs. NADESs fully represent green chemistry principles. The current state of the art concerning the advances made on these solvents in the past few years is reviewed in this paper, and future perspectives on the major directions toward which the research on NADESs is envisaged are here discussed, and these comprised undoubtedly a wide range of chemically related subjects. Read More

Abstract: The similarities and differences in the aroma composition of brandy and rum products and the effect of aging time on the aroma composition are one of the important issues of concern to international spirits production and consumption. In this study, gas chromatography-mass spectrometry (GC-MS) was used to qualitatively and quantitatively analyze the aroma compounds of rum and brandy from three different aging times, respectively. A total of 50 compounds with OAV > 1 were detected in brandy and rum, of which 20 were esters, 8 alcohols, 6 acids, 11 aldehydes and ketones, and 5 phenols. The results of the analysis showed that linalool, 3-methylpentanoic acid, guaiacol, ethyl caprylate, lauric acid and hexanol were significantly different between brandy and rum, while 18 compounds, including caprylic acid, ethyl caproate and ethyl caproate, were not significantly different between the two categories of distilled spirits. Ageing time had a significant effect on ethyl caproate and whisky lactone in brandy and ethyl palmitate in rum. Compounds such as ethyl caprylate, ethyl lactate, isoamyl acetate, and ethyl caprate in brandy and ethyl caprylate, ethyl caproate, genistein, and foliol in rum were less affected by different aging times. Read More

Abstract: As a local characteristic resource, local products have important economic, cultural and ecological values. This paper discusses the current situation and future development direction of the scientific research on indigenous products from three dimensions: planting suitability and soil research, technological innovation and product development, sustainable development and ecological protection. By analyzing the research progress of soil and climate factors, nutrient management, geographical indications and standardization, variety improvement, processing technology, digital application and other aspects, this paper puts forward strategic suggestions to promote the high-quality development of local products industry, aiming to provide reference for the research and practice in related fields. Read More

Abstract: The production of pesticide formulations is characterized by highly toxic materials, complex processes, and significant risks, posing severe challenges to production safety. Based on the characteristics of pesticide formulation production processes, this paper systematically analyzes hazard factors in physical, chemical, and process aspects during production. It examines mechanical injuries, noise hazards, electrical risks, toxicity hazards, fire and explosion risks, corrosion hazards, operational risks, equipment failures, and storage and transportation dangers. Corresponding preventive measures are proposed for each type of hazard, including improving protective systems, enhancing process management, and establishing emergency response mechanisms. These recommendations aim to provide theoretical and practical guidance for improving the safety level of pesticide formulation production. Read More

Abstract: Against the backdrop of the steady advancement of the Rural Revitalization Strategy, the health level of rural residents has become a key indicator for measuring development achievements. This study uses descriptive statistical analysis and the Logistic regression model to explore the influence mechanism and moderating effect of food safety awareness on healthy behaviors. The results show that although rural residents have a relatively high level of concern about food safety, their confidence in the food in the market is low. In terms of the dietary structure, the proportion of staple food expenditure has decreased from 45% to 38%, the intake of animal protein is 20% lower than that of urban residents, the consumption of deeply processed foods has increased by 12%, and the overweight rate of BMI reaches 32%, which is higher than the national rural average. Logistic regression analysis shows that the odds ratio of food safety awareness is 1.05, and the significance P - value is less than 0.01. The diversity of information acquisition channels and the coverage rate of policy publicity have significant moderating effects. When the coverage rate of policy publicity increases from 50% to 80%, the probability of healthy behaviors increases by 0.56%. This study provides important data support and strategic references for promoting the healthy diet of rural residents and driving rural revitalization. Read More

Abstract: This article uses pig scapula and rice as the main ingredients, with millet as an auxiliary ingredient. After enzymatic hydrolysis of the pig bones with papain, a nutritious and healthy pig bone rice porridge is prepared through high-temperature and high-pressure cooking. Single-factor experiments and orthogonal experiments were employed to optimize the process of making pig bone rice porridge. The study shows that the optimal process for making pig bone rice porridge is as follows: enzymatic hydrolysis of pig scapula for 4 hours, enzyme dosage of 18 g, cooking time of 45 minutes, cooking temperature of 110°C, and a rice-to-water ratio of 20:3. Under these conditions, the resulting pig bone rice porridge has a rich aroma, desirable texture, and a free amino nitrogen content of 0.25 g/100 g, with a sensory evaluation score of 84.5 points. This article provides an additional product option for the instant porridge industry and offers process parameter references for the further development of pig bone rice porridge. Read More

Abstract: Chinese baijiu, as one of the six major distilled spirits in the world, is characterized by its complex flavor profile and distinct sensory style, with the Sichuan-Chongqing region standing out. Jiangjin District in Chongqing, with its unique geographical advantages—located along the Yangtze River with high-quality water and a humid climate conducive to the growth of brewing molds—provides a solid foundation for producing light aroma baijiu. Additionally, Jiangjin, being a major sorghum-producing area in Southwest China, offers a stable supply of raw materials for brewing. Building on these strengths, the local area has developed the “Ji De” Sichuan-style xiaoqu distilling technique, which has been inscribed on the “Intangible Cultural Heritage of China.” This ancient method has had a profound impact on the local brewing system and baijiu industry and has contributed to rural revitalization in the area. Read More