Food Science & Nutrition
·
2022
·Vol. 10
·期 9
·3098-3105
·
IF 3.553
Yongmin Wu,Yi Wu,Peng Han,Jiangqi Xu,Xiaobo Liang
The effects of edible coatings based on sodium alginate with ʻBaozhuʼ pear chitinase on the quality of cherry tomatoes during refrigerated storage were evaluated. Cherry tomatoes inoculated with Fusarium oxysporum were coated and stored up to 21 days. All coatings with the chitinase significantly reduced F . oxysporum proliferation on cherry tomatoes during storage and extended the shelf life of cherry tomatoes effectively ( p < .05). Results showed that alginate coatings with the chitinase could prevent weight loss, maintain firmness, and slow down the changes of titratable acidity and vitamin C ( p < .05) in a dose-dependent manner. However, no significant differences were observed between T3 (1% alginate/0.15% ʻBaozhuʼ pear chitinase/1% glycerin) and T4 (1% sodium alginate/0.3% ʻBaozhuʼ pear chitinase/1% glycerin) ( p > .05). Overall, alginate coating with 0.15% ʻBaozhuʼ pear chitinase could be a promising method to maintain the quality of cherry tomatoes.
研究领域:
食品科学
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植物病理学
✓ 已验证
DOI
高影响因子
MOLECULES
·
2020
·Vol. 25
·期 5
·1157
·
IF 3.267
Sha Cong,Wenjiang Dong,Jianping Zhao,Rongsuo Hu,Yuzhou Long,Xiaoxing Chi
The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content,p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.Keywords:green coffee beans;lipid oxidation;accelerated storage;shelf life prediction
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Junbo Chu,Songyi Lin,Xiuping Dong,Bo Liu,Haiyou Dong,Simin Zhang
As a widely consumed prepared food, the preservation of nutrient retention and sensory quality in batter fried oysters is a significant concern. Deep frying, air frying, and vacuum frying (VF) were used to prepare battered fried oysters. Guar gum (GG) and xanthan gum (XG) were added at 0.2 % ( w /w) to mitigate surface cracking caused by vacuum pressure fluctuations during VF processing. Results indicated that both GG and XG combined VF significantly preserved oyster nutrients while reducing lipid and protein oxidation. Two predictive models were developed based on best optimized battered oyster processing parameters. Model-1 used multi-dimensional variables to predict shelf life with MAPE 2.88 % and R 2 0.9992, showing high accuracy. Model-2/3, using storage temperature/time as inputs and quality indices as outputs, effectively captured freshness changes. This study aims to provide a theoretical framework for the development, processing, and quality control of seafood.
研究领域:
食品科学
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生物技术
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Coatings
·
2019
·Vol. 9
·期 8
·489
·
IF 2.33
Qianqian Zhou,Peiyun Li,Shiyuan Fang,Wenru Liu,Jun Mei,Jing Xie
This research was to evaluate the effects of gelatin (G) active coating containing eugenol/β-cyclodextrin (βCD) emulsions combined with superchilling (−0.9 °C) on physicochemical, microbiological, and organoleptic properties of Chinese seabass samples during 30 days of storage. Results showed that seabass samples dipped in G-βCD coatings containing 0.15% or 0.3% eugenol combined with superchilling could significantly lower the total volatile basic nitrogen, K value, total viable count, H2S-producing bacteria,Pseudomonasspp. and Psychrophilic counts, and free fatty acids. Further, G-βCD coatings containing eugenol with superchilling (−0.9 °C) were more effective in retarding the water migration by low field NMR and MRI results, maintaining quality of seabass during storage according to organoleptic evaluation results.Keywords:Chinese seabass;superchilling;active coating;eugenol;shelf life
研究领域:
食品科学
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水产保鲜
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Siqing Xiong,Pengcheng Tao,Yuanguo Yu,Wenbing Wu,Yongxin Li,Gang Chen,Jinping Si,Huqing Yang
This study aimed to investigate the effects of raw Polygonatum cyrtonema Hua polysaccharides (RPCPs) and “zhi” P. cyrtonema Hua polysaccharides (ZPCPs) on the gluten structure, in vitro digestion, and shelf life of fresh wet noodles (FWN). The results demonstrated that incorporating PCPs improved the cooking and sensory qualities of FWN. Moreover, the shelf life of FWN was extended by 6 days with 1.5 % RPCPs (w/w) compared with the control FWN. Furthermore, incorporating 1.5 % ZPCPs led to a 1.2- and 0.2-fold increase in the disulfide bond and α-helix content, respectively, compared with the control FWN. This resulted in enhanced gluten structure, improved springiness and viscidity, and reduced cooking loss by 14.47 %–52.19 %. The scanning electron microscopy analysis revealed that the starch particles were entrapped by PCPs, leading to higher gelatinization temperature and lower setback value of FWN, thereby reducing the starch digestion ratio to 55.50 %. In summary, the findings suggested that FWN containing PCPs can extend shelf life, improve taste, and slow starch digestion staple.
研究领域:
食品科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2019
·Vol. 9
·期 6
·2928-2940
·
IF 3.049
Hao Guo,Jun Huang,Rongqing Zhou,Chongde Wu,Yao Jin
Refinement to remove fermented mash residue is essential for obtaining clarified, stable and high-quality soy sauce. In this study, raw soy sauce microfiltration was investigated. Four widely-used microfiltration membranes were employed: ceramic, polyethersulfone (PES), polyvinylidene fluoride (PVDF) and mixed cellulose ester (MCE). Membrane fouling mechanisms were identified based on the blocking filtration model, indicating that the dominant fouling mechanism during soy sauce microfiltration was cake formation on the membrane surface. Microfiltration delivered highly dispersed soy sauce having superior clarity and a light color, with satisfactory sterilization quality, and preserved well the NaCl, reducing sugar, total acid and amino nitrogen content, leading to a product having a longer shelf life as compared to pasteurization. The loss of volatile compounds after refinement (microfiltration and pasteurization) was not neglected, particularly the ester groups (total loss of 76.3% to 96.4%), which affected the aroma profile of the soy sauce; all the samples from microfiltration seemed to lack the floral aroma. Ceramic membrane filtration and pasteurization exhibited relatively good preservation of the aroma of soy sauce, which then obtained the best scores in sensory analysis.
研究领域:
食品科学
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生物工程
✓ 已验证
DOI
PubMed
高影响因子
PACKAGING TECHNOLOGY AND SCIENCE
·
2024
·
IF 2.8
Haitao Huang,Zhaomeng Xv,Yu Qiao,Yonghong Ge,Xiuxia Li,Qiuying Li,Tong Sun
In order to inhibit the growth and reproduction of microorganisms in the exudate of fresh aquatic products during storage. Absorbent paper, absorbent cotton and nylon mesh were used as the substrates, three types of clay minerals (diatomite, columnar diatomite and bentonite) were used as the water absorbing materials and a new type of unidirectional water-conducting preservation pads was prepared. The physicochemical properties of water absorbing materials and preservation properties of pads for Lateolabrax japonicas fillets were measured. The results show that all three kinds of clay have good water absorption properties, and bentonite exhibits the highest water retention properties because of metal oxide. After absorbing water, the surface holes of diatomite and columnar diatomite particles are blocked, while the volume of bentonite particles increases. Bentonite absorbs water slowly but retains water best and can absorb 10.31 times its own mass of water. Preservation study shows that water absorption preservation pads can effectively absorb the exudate of fish fillets and slow down the deterioration of fish fillet quality. Bentonite preservation pad shows the best effective and extends the shelf life of L. japonicas fillets from 6 to 9.3 days. This research can provide the technical support for the application of preservation pads carrying clay minerals in the field of fresh aquatic products.
研究领域:
食品科学
·
水产保鲜技术
✓ 已验证
产品关联
DOI
高影响因子
Polymers
·
2021
·Vol. 13
·期 24
·4376
·
IF 4.329
Jie Cao,Wenru Liu,Jun Mei,Jing Xie
This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO2MAP (60% CO2/35% N2/5% O2) maintained the total viable count (TVC) of H2S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO2MAP (60% CO2/35% N2/5% O2) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO2MAP (60% CO2/35% N2/5% O2) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage.Keywords:turbot;active coating;modified atmosphere packaging;total volatile basic nitrogen;shelf life
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Ibrahim Khalifa,Remah Sobhy,Xiaobo Zou,Asad Nawaz,Noman Walayat,Putri Widyanti Harlina,Tarek Kh. Abdelkader,Mukhtar Ahmed,Sajid Maqsood
The effect of non-thermal (HPP and semi-HPP-CO 2 ) and thermal (flash pasteurization, FP) treatments on phytonutrients of flowable smoothie prepared from quadrable vegetable blends (FQVS) was investigated using multidimensional methods. First, FQVS gained an acceptability sensorial index (85.7%) compared with other formulas. FQVS/semi-HPP-CO 2 showed a greater microbial stability during storage (0–30 d) compared to HPP and FP. Fructose and glucose highly declined than sucrose in all smoothies, where semi-HPP-CO 2 steadily declined this reduction during storage. LC/MS-MS analysis showed that semi-HPP-CO 2 preserved most of FQVS's phytonutrients and their antioxidant effects measured by ORAC and oxidative enzymes inhibition assays. Semi-HPP-CO 2 acquired the lowest apparent viscosity among different FQVS smoothies, showing its post-processing flowability behavior. Most importantly, semi-HPP-CO 2 predicted a reduced power consumption for HPP and reduced the gas emission. In conclusion, blending different vegetables assisted with semi-HPP-CO 2 could be a novel approach to produce storage-stable smoothies with adequate amounts of phytonutrients and sensorial scores.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2022
·
IF 6.203
Jingnan Zang,Mingmin Qing,Yanqiu Ma,Yujie Chi,Yuan Chi
The quality changes in whole egg powders (WEP) during accelerated storage ( 40 °C, 50 °C, and 60 °C for 35 days ) were characterized by monitoring its moisture, pH, color, volatile flavor component, sensory attribute, particle size, and lipid oxidation. The general stability index (GSI) and multivariate accelerated shelf-life test (MASLT) were used to estimate the shelf-life of WEP. GSI evaluated the sensory scores, hydroperoxide (ROOH) content, malondialdehyde content, and acid value (AV), representing the shelf-life quality loss of WEP. For the MASLT, the data set was spatially compressed by principal components analysis (PCA) to obtain scores for the time-dependent components for further shelf-life evaluation. The predicted shelf-life at 25 °C storage using the GSI and MASLT model were 500 and 452 days, respectively. Overall, the MASLT model was more comprehensive and considered a more stringent predictor of shelf-life.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2020
·
IF 2.455
Wenfu Hou,Qiqi Yue,Wen Liu,Ji Wu,Yang Yi,Hongxun Wang
Chilled duck meat is a popularly consumed meat in China but easily perishes at room/low temperature. Kojic acid is usually used as an antimicrobial. This study investigated the sensory scores, total bacteria number, and total volatile base nitrogen (TVB-N) value of chilled duck meat under kojic acid treatment during storage. The results presented that kojic acid suppressed the growth of spoilage bacteria and prolonged the shelf-life of chilled duck meat by at least two days. In further investigation, the bacterial community composition was explored through high-throughput sequencing. Pseudomonas spp. were the predominant spoilage bacteria after 6-day storage and were significantly suppressed by kojic acid. Besides, Brochothrix showed drug resistance and became the dominant bacteria in the kojic acid treated sample after 6-day storage. In conclusion, kojic acid maintained the sensorial, chemical, and microbial quality of duck meat stored at low temperatures. Meanwhile, kojic acid enriched the bacteria composition and showed strong antimicrobial activity against Pseudomonas spp.
研究领域:
食品科学
·
微生物学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
PEST MANAGEMENT SCIENCE
·
2023
·
IF 4.1
Weizhen Wang,Linan He,Zhuzhu Zhang,Wenzhi Li,Jia Chen,Tingting Chen,Youhua Long
BACKGROUND Kiwifruit rot is an important disease caused by different fungal pathogens, which can lead to huge economic loss in the kiwifruit industry. The aims of this study were to discover an effective botanical compound that significantly inhibits the pathogens causing kiwifruit rot, evaluate its control efficacy against this disease, and reveal the underlying mechanisms. RESULTS A strain of Fusarium tricinctum (GF-1), isolated from diseased kiwifruit, could cause fruit rot in both Actinidia chinensis var. chinensis and Actinidia chinensis var. deliciosa . Different botanical chemicals were used for antifungal activity test against GF-1 and thymol was the most effective one with a 50% effective concentration (EC 50 ) of 30.98 mg L −1 . The minimal inhibitory concentration (MIC) of thymol against GF-1 was 90 mg L −1 . Control efficacy of thymol against kiwifruit rot was evaluated and the results indicated that thymol could effectively decrease the occurrence and spread of kiwifruit rot. The mechanisms underlying the antifungal activity of thymol against F. tricinctum were investigated, and it showed that thymol could significantly damage the ultrastructure, destroy the plasma membrane integrity, and instantaneously increase energy metabolisms of F. tricinctum . Further investigations indicated that thymol could extend shelf life of kiwifruit by increasing their storability. CONCLUSION Thymol can effectively inhibit F. tricinctum that is one of the causal agents of kiwifruit rot. Multiple modes of action are involved in the antifungal activity. The results of this study indicate that thymol can be a promising botanical fungicide to control kiwifruit rot and provide useful references for thymol application in agriculture system. © 2023 Society of Chemical Industry.
研究领域:
植物病理学
·
农业化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）