Foods
·
2025
·Vol. 14
·期 6
·1002
·
IF 5.1
Xueou Li,Huofeng Huang,Lida Zhang,Lingxia Zhao
Tomato (Solanum lycopersicum), a leading vegetable crop of significant economic importance, is a valuable source of nutrients and minerals in the human diet. Consumer and breeder interest focuses extensively on tomato quality attributes, including appearance, texture, flavor, and nutritional value. While moderate low temperatures are generally beneficial for preserving tomato quality during transportation and storage, the precise effects of storage temperature on these qualities remain to be fully elucidated. This study investigated the changes in quality attributes of tomato (cv. Shangjiao No.2) fruit stored at different temperatures (4 °C, 14 °C, and 24 °C) for varying durations (0, 1, 5, 9, and 15 days postharvest, dph). Results showed that low temperatures (4 °C and 14 °C) were beneficial for maintaining fruit appearance and total soluble solids (TSS) content. Furthermore, 4 °C storage effectively delayed ascorbic acid (Vitamin C) loss. Storage at both 4 °C and 14 °C similarly and significantly reduced fruit softening and water loss rate (WLR). This reduction was associated with the temperature-regulated expression of cell wall-related genes, includingSlCESA6,SlCEL2,SlEXP1, andSlPL. The activities of cell wall-degrading enzymes, such as polygalacturonase (PG), β-galactosidase (β-Gal), and cellulase, were also significantly inhibited at lower storage temperatures. Additionally, storage at 24 °C caused considerable damage to plastid ultrastructure. Although temperature had a minor effect on carotenoid, the reduction in carotenoid levels was less pronounced at 4 °C. While low-temperature storage suppressed the release of some aroma compounds, it also reduced the levels of undesirable volatiles. This study provides insights for optimizing storage temperature and duration to maintain tomato fruit quality.
研究领域:
植物学
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食品科学
·
园艺学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2019
·
IF 7.65
Peigang He,Jingyi Cui,Meiling Wang,Shuai Fu,Hualong Yang,Chengyue Sun,Xiaoming Duan,Zhihua Yang,Dechang Jia,Yu Zhou
Notwithstanding the success of carbon-free nuclear power in the new energy industry, an effective way to address nuclear contamination is still lacking. As a generally accepted method to date, immobilization of radioactive nuclear wastes with inexpensive and environment-friendly matrix such as geopolymer has attracted extensive attention. In this contribution, Na-based and K-based metakaolin geopolymer were prepared to encapsulate simulated radioactive Cs + and Sr 2+ under different temperatures and environments during long-term leaching tests. The temperature-dependent and environmental-dependent leaching kinetics as well as their dominant leaching mechanisms have been revealed. The results showed that Na-based and K-based geopolymer exhibited better immobilization performance than that of Portland cement, ceteris paribus. For the immobilization of Cs + , Na-based geopolymer showed lower leaching rate than K-based geopolymer under the same leaching conditions. Both higher temperature and salt solution accelerated the leaching behaviors of Sr + and Cs 2+ from the encapsulation matrix. This contribution sheds light on understanding the dominant leaching mechanisms of hazardous elements under different storage environments and highlights the significance of salt-tolerant matrix for the immobilization of nuclear wastes.
研究领域:
环境科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Xin-Yun Wang,Jing Xie,Xin-Jun Chen
This study aimed to investigate the lipid oxidation and distribution in Bigeye tuna stored at 0 °C and 4 °C for 6 days. Tuna were evaluated by determining the peroxide value (POV), acid value (AV), anisidine value (AnV), polyene index, fluorescence ratio (FR), phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI) content, and major glycerophospholipid molecular species. The value of lipid oxidation indexes (POV, AV, AnV, FR, PC, PE and PI) increased as the storage time increased. High-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) results indicated that the major types of lipids included diacylglycerol (DAG), monoacylglycerol (MAG), phospholipid (PL), and triacylglycerol (TAG). At least 136 PC and 64 PE molecular species were identified in Bigeye tuna. The results of the confocal laser scanning microscope analysis indicated the distribution of TAG and PL particles. In addition, principal component analysis showed that the contents of PI and TAG were positively correlated with PC, polyene index and lipid content but negatively correlated with PI, POV, FR, AOV, AnV, MAG, and DAG, which might be explained by distinguishing the lipid parameters affecting lipid oxidation. Therefore, this study may provide a novel method to evaluate lipid changes and contribute to the balanced nutritional value of aquatic foods during cold storage.
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Mengzhen Ding,Ting Zhang,Huan Zhang,Ningping Tao,Xichang Wang,Jian Zhong
Fish oils are rich in omega-3 unsaturated fatty acids and have many important physiological functions and potential disease prevention abilities. It is necessary to develop novel dosage form and formulation such as food emulsions to encapsulate fish oils for protection, increase water solubility, and isolate the fishy taste. In this work, we mainly explore the effects of preparation factors and storage temperature on fish oil-loaded crosslinked nanoparticle Pickering emulsions in liquid form. Firstly, we prepared the crosslinked gelatin nanoparticles by a two-step desolvation method. Then we prepared fish oil-loaded gelatin nanoparticle Pickering emulsions by a homogenization processes. Subsequently, we explored the effects of preparation and storage factors (gelatin nanoparticle solution pH, homogenizing time, homogenizing speed, and storage temperature). Our results confirmed the successful preparation of crosslinked gelatin nanoparticles and fish oils-loaded gelatin nanoparticle Pickering emulsions. The Pickering emulsions mainly consist of three types of droplets with different sizes. The droplet sizes linearly decreased with the increase of gelatin nanoparticle solution pH and homogenizing time, whereas exponentially decreased with the increase of homogenizing speed. Storage temperatures had obviously different effects on the storage of the fish oil-loaded crosslinked gelatin nanoparticle Pickering emulsions. This work provides a way to encapsulate fish oils in emulsions and provides potential promising application prospectives in food beverages. It would be also beneficial to basic understanding of the formation of gelatin nanoparticle-based Pickering emulsions.
研究领域:
食品科学
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生物材料学
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产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 3
·343
·
IF 5.1
Debao Wang,Xiaoyu Chai,Su Wang,Tongtong Zhao,Xiaochun Zheng,Weili Rao,Huiguo Yang,Dequan Zhang,Chengli Hou
This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.95, and 1631.44 cm3/(m2·24·h·0.1·MPa), respectively, then stored at temperatures of 4 °C and −1 °C for 28 days, respectively. The results of total viable count, pH, color, and volatile basic nitrogen indicate that HORP effectively inhibits the growth rate of surface microorganisms and the oxidation rate of proteins in lamb. The sulfhydryl content, carbonyl value, and electronic nose suggest that the oxidative decomposition rate of lamb during storage at −1 °C is lower compared to storage conditions at 4 °C. The microbial diversity suggests that HORP significantly hinders the growth and reproduction ofPseudomonasandBrochothrixaerobic spoilage bacteria, as well as diminishes the abundance of the dominant microbial community. Herein, utilizing high-barrier packaging with an oxygen permeability of lower than 1.70 cm3/(m2·24·h·0.1·MPa) in conjunction with ice temperature storage at −1 °C is a highly effective preservation method for prolonging the shelf life of chilled lamb to 28 days.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2021
·Vol. 28
·期 16
·20002-20011
·
IF 4.223
Zhu Difeng,Ping Li,Qian Renyun,Chen Chao,Hong Yawen,Tong Zhenxuan,Yang Xiaochun
Forchlorfenuron (CPPU) is often applied during the cultivation of kiwifruit to produce larger fruit. To address degradation patterns of CPPU during simulated cold chain logistics and simulated shelf life of the fruit after harvest, appropriate storage methods and safe consumption behavior can be investigated. In this study, an ultra-high-performance liquid chromatography-tandem mass spectrometry method was adopted to detect CPPU residues under different conditions. CPPU in kiwifruit stored at 6 °C had a half-life of 40.8–77.0 days. However, when kiwifruit was stored at 0 °C under simulated cold chain storage conditions, the half-life of CPPU was 63.0–115.5 days, implying that lower storage temperatures can reduce the degradation rate of CPPU. The residues of CPPU in kiwifruit pulp declined with time, and the reduction followed the first-order kinetics equation. More CPPU residues were present in the pulp of postharvest kiwifruit treated with exogenous ethylene than in the pulp of untreated kiwifruit. Thus, using exogenous ethylene for artificial ripening after harvest is not recommended. We determined that the appropriate cold chain storage temperature is 6 °C. It is recommended that the public select kiwifruit stored for at least 2 weeks. The estimated chronic and acute dietary risk quotients of CPPU are ≤ 0.79% and ≤ 0.11%, respectively. Therefore, it is highly unlikely that consumers will be poisoned by CPPU due to kiwifruit consumption. Our results provide scientific evidence regarding the adoption of appropriate kiwifruit storage methods and consumption behavior to enhance consumption safety.
研究领域:
农业科学
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食品安全
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药理学
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植物生理学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Haifu Jia,Yuanyuan Li,Tiewei Zhao,Zimu Li,Xinyan Yang,Wei Zhang,Qianyu Zhao,Yujun Jiang
The increasing prevalence of early breastfeeding cessation has increased dependence on infant formula (IF). However, IF is usually not consumed in a timely manner after opening. The manufacturer-specified secondary shelf-life for IF is usually 28 d, and milk powder undergoes quality and flavor deterioration during storage. Therefore, the appropriate selection of storage duration and temperature is critical for preserving IF quality. This study investigated the quality and flavor changes in IF during simulated secondary shelf-life storage at various temperatures. Significant alterations in lipid oxidation, protein oxidation, flavor, and volatile substance content of IF occur during storage. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 34 volatile organic compounds (VOCs), and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) identified key volatile compounds associated with storage progression, namely 1-Hexanal-M (pungent), 1-Hexanal-D (pungent), 2-Methylpropanoic acid (yogurt), 4,5-Dihydro-3(2H)-thiophenone (garlic), cyclopentanone-M (pleasant), and 1-Pentanol-D (alcohol). The concentrations of these compounds increased in a temperature-dependent manner during storage. These compounds, which originate from lipid oxidation and Maillard reactions during IF storage, contribute to undesirable off-flavors, including acidity, bitterness, and astringency. Therefore, storage temperature and duration must be optimized to preserve the sensory quality of IF. This study provides theoretical guidance for IF development and storage and offers valuable insights for manufacturers and consumers.
研究领域:
食品科学
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营养学
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分析化学
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感官分析
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·786
·
IF 4.7
Yixuan Ding,Yueqin Liao,Jiangyue Xia,Disha Xu,Menghua Li,Hongli Yang,Huimin Lin,Soottawat Benjakul,Bin Zhang
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration,Achromobacter,Escherichia-Shigella, andPseudomonasemerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples,AchromobacterandPsychrobacterexhibited positive correlations with theL* value,a* value, and sensory scores. Conversely, they displayed negative correlations with pH,b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Jiamin Xu,Guangyi Kan,Kefeng Yang,Juan Wang,Xichang Wang,Jian Zhong
The effects of gelatin-transglutaminase (TG) crosslinking and anti-oxidant types on the stabilization of curcumin in emulsions have not been studied. This work aimed to analyze the effects of bovine bone gelatin (BBG)-TG crosslinking and vitamin (vitamin C, VC; vitamin E, VE) addition on the properties of curcumin/fish oil-loaded gelatin-stabilized emulsions. The BBG-TG was prepared via a crosslinking method and the emulsions were prepared using a homogenization method. The gelatin-TG crosslinking and low-temperature (4 ± 1 °C) storage increased, VC decreased, and VE had no obvious effect on the emulsion creaming stability. The synergetic use of gelatin-TG crosslinking with VC + VE decreased the peroxidation values at day 7 to 2.1 ± 0.2 mmol/kg oil (room temperature) and 1.6 ± 0.1 mmol/kg oil (4 ± 1 °C). The low-temperature storage induced better curcumin retention than both vitamin addition and gelatin-TG crosslinking. In the in vitro digestion process, the gelatin-TG crosslinking increased the transformation, bio-accessibility, and bio-accessibility index of curcumin, whereas it decreased accumulative released free fatty acid percentages. Vitamin addition increased the bio-accessibility and the bio-accessibility index of curcumin in the emulsions after the in vitro digestion process. This work benefited the encapsulation of curcumin and anti-oxidants (VC and VE) in oil-in-water emulsions and its application in dairy functional food development.
研究领域:
食品科学
·
营养学
·
化学
·
药剂学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Nawei Zhang,Yang Xu,Xiao Li,Jingnan Ren,Xiao Jia,Siyi Pan,Zhenglun Li,Xiang He,Zhaoxing Hu,Gang Fan
Formation of delayed bitterness is an intractable problem in the processing of citrus juice. This study analyzed the distribution of main bitter-causing substances in sweet orange and the effect of heat treatment, storage temperature, clarification, and homogenization on the limonin content in sweet orange juice. The segment membrane accounted for 34–42% of limonin in the fruit and 21–45% of limonoate A-ring lactone (LARL). Heat treatment accelerated the formation of limonin in juice. Pectinase treatment appeared to facilitate the formation of limonin by reducing the pH of juice. In addition, refrigeration at 4 °C was found to restrain the formation of limonin in juice by inhibiting the activity of limonin D-ring lactone hydrolase (LDLH). In conclusion, segment membrane may have a great contribution to the delayed bitterness of sweet orange juice due to its abundant LARL. These results may provide some guidance for citrus processing and bitterness removal.
研究领域:
食品科学
·
植物生理学
·
食品加工
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Bingjie Wang,Pengfei Jiang,Lihua Zhang,Zhaogai Wang,Wei Zong
The dynamic changes in key enzyme activities, physicochemical properties and volatile compounds of garlic cloves were evaluated after storage at -20, 4, 25 and 60 °C for 64 d and 28 d, respectively. Samples stored at -20 °C exhibited no significant changes in physicochemical properties. A rapid increase in gamma-glutamyl transferase (γ-GT) activity was observed in samples stored at 4 °C. Furthermore, samples stored at 25 °C or 60 °C facilitated the development of reducing sugar, total acids, total polyphenols and superoxide dismutase with prolonged storage time. Gas chromatography-mass spectrometry (GC-MS) identified 69 volatile compounds in garlic cloves treated at 4 °C and 25 °C, with sulfur-containing compounds (46 types) being the primary components of the garlic clove aroma profile. Interestingly, garlic with a strong spicy flavor developed a rich fruity aroma during storage at 25 °C. This may be related to the increase in the content of ester compounds such as (E)-2-butenoic acid ethyl ester, ethyl tiglate and β-phenylethyl butyrate. Correlation analysis suggested that peroxidase activity was positively correlated with the content of free amino acids (r=0.972, p <0.01) and reducing sugar (r=0.724) in garlic cloves stored at 4 °C, while the activity of γ-GT (-0.969
研究领域:
食品科学
·
生物化学
·
农学
·
采后生理学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Wangli Dai,Shulai Liu,Yicheng Ding,Saiqi Gu,Xuxia Zhou,Yuting Ding
The flavor alterations in bighead carp subjected to varying storage temperatures and the underlying metabolic mechanism were elucidated. Analysis of volatile flavor compounds, electronic nose, free amino acids , ATP-related compounds, and sensory evaluations uncovered a progressive flavor deterioration during storage, especially at 25 °C. Metabolomics-based flavor relating component profiling analysis showed that free fatty acids formed various fatty aldehydes including (E, E)-2,4-heptadienal and nonanal under lipoxygenase catalysis. Alcohol dehydrogenase and alcohol acyltransferases were intimately involved in alcohol and ester generation, while alkaline phosphatase, 5′-nucleotidase, and acid phosphatase were closely associated with IMP, Hx, and HxR conversion, respectively. Aeromonas , Serratia , Lactococcus , Pseudomonas , and Peptostreptococcus notably influenced flavor metabolism and enzyme activities. The metabolism disparities of valine , leucine , isoleucine , lysine, and α-linolenic acid could be the primary factors contributing to flavor metabolism distinctions. This study offers novel insights into the flavor change mechanisms and potential regulation strategies of bighead carp during storage.
研究领域:
食品科学
·
生物化学
·
微生物学
·
代谢组学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）