FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Ting Du,Xiang Li,ShaoChi Wang,Zehui Su,Hao sun,Jianlong Wang,Wentao Zhang
Nature-derived chemicals have recently gained increased attention to settle down the challenges in the food industry. Quercetin has long been used as a natural medicine but its photoactivity has been neglected. In this work, by combining photodynamic bacteria inactivation (PDI) with an edible coating (Pectin/Quercetin) derived from FDA-approved chemicals, extend shelf-life and protected commercial quality of fresh-cut apples were achieved. Firstly, the potential photoactivated antibacterial performance of Quercetin (a natural plant flavonoid) was clarified with the treatment of a simulated sunlight lamp, realizing antibacterial efficacy of 100 % towards S. aureus (50 min) and L. monocytogenes (80 min) with light treatment. To develop safe and effective preservation of fresh-cut apples, Pectin/Quercetin edible coatings with 100 μmol/L quercetin were adopted. The results showed that the prepared edible coatings form a protective barrier over the surface of apples, effectively resisting bacterial infection and extending shelf life to 10 days while maintaining good commercial quality (including preferable color, keeping 100 % hardness, 80 % sugar content and 17.3 % weightlessness rate). Therefore, the prepared light-driven Pectin/Quercetin in this work has the potential to develop as fresh-cut fruit preservation technology.
研究领域:
食品科学
·
植物化学
·
采后技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Quanyu Zhang,Xin Du,Ruiping Liu,Hao Zhang,Xinjiang Lou,Yingchun Zhu,Xiufang Xia
Clove essential oil (CEO) possesses potent antioxidant and antimicrobial properties but suffers from high volatility and instability, limiting its application in food systems. A green, ethanol-mediated ultrasonic method was developed to synthesize biocompatible γ-cyclodextrin metal-organic frameworks (γ-CD-MOFs) with tunable particle size. Compared to conventional hydrothermal synthesis (3–5 μm), the ultrasonic approach yielded smaller, more uniform γ-CD-MOFs crystals (1–2 μm), which enhanced CEO loading (121 mg/g, +26 %) and improved structural stability. CEO encapsulation stabilized the framework through hydrogen bonding, van der Waals forces, and pore confinement, enabling sustained release at 4 °C and 25 °C. A clear size-dependent effect was observed, with smaller frameworks exhibiting superior loading efficiency and controlled release behavior. Molecular dynamics simulations elucidated the binding mechanism between CEO and the framework. CEO-loaded composites effectively inhibited microbial growth, extended pork shelf life, and exhibited good biocompatibility, offering a promising strategy for food preservation and controlled delivery of volatile bioactives.
研究领域:
食品科学与技术
·
材料科学
·
纳米技术
·
药物控释
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保鲜技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Qi Sun,Jianmei Li,Ying Sun,Qiao Chen,Lei Zhang,Tao Le
Cinnamaldehyde (CIN) is a promising replacement for chemical synthetic preservatives, which has exhibited effective antimicrobial activities in food applications. In this study we examined the antifungal efficiency of CIN against Aspergillus niger in vitro . In addition, we explored its mode of action and evaluated its application potential in bread preservation in situ . The results showed that CIN exerted different levels of antifungal activity through different treatments, wherein it showed the highest antifungal activity in the liquid broth test, followed by solid contact and gas diffusion methods. On the other hand, ultrastructure observation, propyl iodide staining and ergosterol detection showed that CIN may damage the cell ultrastructure and membrane integrity in a dose dependent manner. Besides, the content of reactive oxygen species and malondialdehyde were, respectively, 2.74 and 2.07 times higher in fungi treated with 100 μg/mL of CIN, compared with those in untreated fungi. Finally, shelf life experiment showed that, in the vapor phase, CIN can efficiently prolong the shelf life of bread. Altogether, these results indicate that CIN can be used as an alternative food preservative due to its antifungal effects that are exerted, at least in part in A. niger , through the induction of oxidative stress, which caused cell damage and increased membrane permeability.
研究领域:
食品科学
·
微生物学
·
保鲜技术
✓ 已验证
DOI
PubMed
高影响因子
Applied Sciences-Basel
·
2019
·Vol. 9
·期 18
·3847
·
IF 2.217
Mingtang Tan,Peiyun Li,Wenhui Yu,Jinfeng Wang,Jing Xie
This study aimed to investigate the effects of glazing with sodium polyacrylate (SP) and D-sodium erythorbate (DSE) on the quality changes of squid during frozen storage. Frozen squid samples were randomly divided into seven groups: (1) CK (unglazed); (2) WG (distilled water-glazed); (3) SG (0.1% SP -glazed); (4) SG-1DSE (0.1% SP with 0.1% DSE -glazed); (5) SG-3DSE (0.1% SP with 0.3% DSE-glazed); (6) SG-5DSE (0.1% SP with 0.5% DSE-glazed); (7) WG-1DSE (0.1% DSE-glazed). The efficacy of the different coatings was evaluated using various indicators, such as water holding capacity (WHC), pH value, low field nuclear magnetic resonance (LF-NMR), color, malondialdehyde (MDA) content value, free amino acids (FAAs) content, intrinsic fluorescence intensity (IFI) and the total sulfhydryl content (SH) content. Intrinsic fluorescence intensity (IFI) and low field nuclear magnetic resonance (LF-NMR) were used as fast monitoring techniques to monitor changes in quality of squid samples. The results showed that compared with the CK and WG groups, coating with either SG or DSE alone resulted in reduced rate of moisture loss (p< 0.05), lipid oxidation (p< 0.05) protein degradation (p< 0.05) and prolonged its shelf-life. The combination of glazing treatment with SG and DSE (groups SG-1DSE, SG-3DSE and SG-5DSE) further improved the protective effects of coating, particularly in the SG-3DSE group. Therefore, the glazing of SG-3DSE is recommended to be used to control the quality of frozen squid and to prolong its shelf-life during frozen storage.Keywords:squid;glazing;frozen storage;sodium polyacrylate;D-sodium erythorbate;quality
研究领域:
食品科学
·
海洋生物学
·
保鲜技术
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Saifeng Fan,Xiaoyu Yin,Xingxun Liu,Guangyu Wang,Weifen Qiu
In this study, we have successfully produced a corn starch-based composite film through the casting method, formulated with clove essential oil nanoemulsion (NCEO) and corn starch. The physical and chemical changes of the composite films were investigated at various concentrations (10 %, 20 % and 40 %) of NCEO. Furthermore, the non-contact preservation effects of the composite films on bread during 15-day storage were also examined in this study. As the concentration of NCEO increased, the composite films presented a gradual thinning, roughening, and yellowing in appearance. Following this, the water content, water vapor permeability rate, and elongation at break of the films decreased, while their hydrophobicity, tensile strength, antioxidant and antimicrobial activity increased accordingly. Through FT-IR, X-ray diffraction and thermal gravimetric analysis, it was demonstrated that NCEO has strong compatibility with corn starch. Additionally, the indices' analysis indicated that utilizing the composite film incorporating 40 % NCEO can significantly boost the shelf life and quality of bread. Moreover, it was revealed that application of the non-contact treatment with composite film could potentially contribute certain preservation effects towards bread. In light of these findings, the composite film with non-contact treatment exhibits potential as an effective, safe, and sustainable preservation technique for grain products.
研究领域:
食品科学
·
材料科学
·
保鲜技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
·
2024
·
IF 3.2
Shuangshuang Zhao,Yingying Bian,Gewen Zhang,Guang Yang,Xiaoyue Hou,Jiajin Gui,Shuting Mu,Shu Liu,Yaowei Fang
Seafood is highly perishable and has a short shelf-life. This study investigated the effect of chitosan and alginate (CH-SA) coating combined with the cell-free supernatant of Streptococcus thermophilus FUA329 (CFS) as a preservative on the quailty of white shrimp (Litopenaeus vannamei) refrigerated at 4° for 0, 3, 6, 9, 12, 15 days. Freshly shrimps were randomly divided into four groups: the CFS group (400 mL); the CH-SA group (1% chitosan/1% alginate); the CFS-CH-SA group (1% chitosan/1% alginate with 400 mL CFS) are treatment groups, and the control group (400 mL sterile water). The CFS–CH–SA coating effectively suppressed microbial growth total viable count and chemical accumulation (pH, total volatile basic nitrogen, thiobarbituric acid reactive substance) compared with the control. Additionally, the CFS–CH–SA coating improved the texture and sensory characteristics of shrimp during storage. The coated shrimp exhibited significantly reduced water loss ( p < 0.05). The combination of CH–SA coating with CFS treatment can extend the shelf life of shrimp. Practical Application Recently, edible films have received more consideration as a promising method to enhance the shelf life of seafood. The presence of Lactic acid bacteria metabolites in edible films reduces spoilage and improves consumer health. Our findings encourage the application of edible coating incorporated with cell-free supernatant of Streptococcus thermophilus FUA 329 to design multifubctional foods and preserve the qualities of shrimp.
研究领域:
食品科学
·
微生物学
·
保鲜技术
·
水产品质量
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 11
·1942
·
IF 5.1
Yue Cui,Tengteng Zhang,Dandan Zhao,Sai Gao,Yinchu Liu,Xinyu Yang,Han Lu,Xiaoguang Gao
This study aimed to investigate the mechanism underlying the synergistic antimicrobial effect of ferulic acid (FA) and ε-polylysine hydrochloride (PL) on Shewanella putrefaciens (S. putrefaciens) and their application on crayfish (Procambarus clarkii). The treatment with FA and PL exhibited a strong synergistic inhibitory effect against S. putrefaciens. The combination of 1/4 Minimum Inhibitory Concentration (MIC) FA and 1/4 MIC PL was the most effective, damaging the cell structure and inhibiting the growth ofS. putrefaciens. Plasma-activated water (PAW) can induce microbial inactivation through physical action. In addition, treatments with FA, PL, PAW, PAW-FA, PAW-PL, and PAW + PL-FA substantially decreased total viable counts (TVCs), total volatile base nitrogen (TVB-N), the thiobarbituric acid value (TBA), and the juice loss rate of crayfish, with FA-PL showing the best effect. This study confirmed the antimicrobial efficacy of PL, FA, and PAW, indicating their potential as effective preservatives for controlling spoilage in freshwater crustaceans.
研究领域:
食品科学
·
微生物学
·
保鲜技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Zhong Han,Ze-Ling Chen,Xin-Dong Xu,Songyi Lin,Yan Wang,Lang-Hong Wang,De-Bao Niu,Xin-An Zeng,Meng-Wai Woo,Ruo-Yong Wang
The development of natural polyphenol-protein complexes for preserving surimi holds great promise. The effects of pea protein isolate (PPI) - (−)-Epigallocatechin-gallate (EGCG) non-covalent and covalent complexes modified by pulsed electric field (PEF) on the preservation of tilapia surimi were evaluated. Results showed that the PEF-treated PPI-EGCG non-covalent complex extended the shelf life of surimi by more than 6 days. This complex reduced the microbial activity and delayed the lipid and protein oxidation of surimi during chilled storage. Total viable count (TVC), thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N) of surimi with PEF-treated PPI-EGCG non-covalent complex on day 15 were 31.65 %, 68.67 %, and 54.46 % lower than untreated surimi, respectively. Moreover, the rate of colour deterioration and off-odour development were also delayed. The major products of lipid oxidation in surimi were reduced by 37.91 % for hexanal , 43.14 % for pentanal, 73.24 % for 1-octen-3-ol, and 39.32 % for 1-penten-3-ol on day 15. Structural analyses and computer simulations revealed that PEF was able to unfold the structure of PPI, thereby exposing more binding sites for EGCG. PEF-treated PPI-EGCG non-covalent complex allowed the slow dissociation of EGCG from PPI and maintained the antimicrobial and antioxidant activities of EGCG in a long storage time. Therefore, PEF-treated PPI-EGCG non-covalent complex was considered as a potential preservative in fish and fish products.
研究领域:
食品科学
·
生物技术
·
保鲜技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）