POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2023
·
IF 7
Shuran Zhang,Canying Li,Miao Wang,Hengping Xu,Yan Guo,Yonghong Ge
Respiration and energy metabolism are intricately linked to the quality and senescence of fruit after harvest. This investigation was carried out to examine alternations in quality parameters, respiration, and energy metabolism of ‘Zaosu’ pears subsequent to phenyllactic acid immersion. Results demonstrated that phenyllactic acid treatment led to a reduction in L * , a * , b * values, ΔE, and mass loss. Additionally, it maintained ascorbic acid, reducing sugar, soluble sugar, soluble solids, and chlorophyll contents; delayed the decrease in flesh firmness and titratable acidity of pears. The activities and gene expressions of glucose-6-phosphate dehydrogenase, glucose phosphate isomerase, hexokinase, nicotinamide adenine dinucleotide kinase, cytochrome C oxidase, and succinate dehydrogenasepears in pears were enhanced by phenyllactic acid. Moreover, phenyllactic acid promoted PbPK , PbAOX , PbH + -ATPase , and PbCa 2+ -ATPase expressions, while inhibiting malate dehydrogenase activity and the expressions of PbPFK and PbMDH in pears. Phenyllactic acid also led to a decrease in the levels of nicotinamide adenine dinucleotide hydrogen and nicotinamide adenine dinucleotide, while causing an increase in the levels of nicotinamide adenine dinucleotide phosphate hydrogen and nicotinamide adenine dinucleotide phosphate within the fruit. Collectively, postharvest phenyllactic acid treatment can effectively preserve the storage quality of ‘Zaosu’ pears by regulating the activity and gene expression of the key enzymes involved in respiration and energy metabolism.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2025
·
IF 9
Qiang Li,Yang Liu,Guiliang Li,Qiu Han,Haibo Lin,Shifang Yu,Yanfang Zhang,Fu Liu
The objective of this study is to optimize the storage conditions for red blood cells (RBCs) by reducing levels of metabolic byproducts lactic acid. Herein, we develop a novel mixed matrix microsphere (MMM) for removing lactic acid. A polysulfone porous shell was encapsulating polystyrene ion exchange resins, providing transport channels for lactic acid diffusion and adsorption while protecting red blood cells from intense contact. The MMM exhibited a highly porous surface with exceptional lactic acid adsorption capacity (287.3 mg·g −1 ) and excellent hemocompatibility that inhibits thrombosis and production of inflammatory factors upon long-term contact with blood. Consequently, these microspheres were tested for blood containers storage for over 35 days. The significant reduction in lactic acid levels within the bloodstream helps maintaining an optimal pH environment for normal RBC metabolism and preserves their oxygen-carrying capacity over time without rapid decay. In summary, MMM shows its practicality for improving long-term storage quality of RBCs while mitigating symptoms associated with transfusion-transmitted infectious diseases.
研究领域:
生物医学工程
·
血液学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 13
·1842
·
IF 5.561
Ting Li,Shiyao Kuang,Ting Xiao,Lihui Hu,Pengcheng Nie,Hosahalli S. Ramaswamy,Yong Yu
In this study, a self-cooling laboratory system was used for pressure–shift freezing (PSF), and the effects of pressure–shift freezing (PSF) at 150 MPa on the quality of largemouth bass (Micropterus salmoides) during frozen storage at −30 °C were evaluated and compared with those of conventional air freezing (CAF) and liquid immersion freezing (LIF). The evaluated thawing loss and cooking loss of PSF were significantly lower than those of CAF and LIF during the whole frozen storage period. The thawing loss, L* value, b* value and TBARS of the frozen fish increased during the storage. After 28 days storage, the TBARS values of LIF and CAF were 0.54 and 0.65, respectively, significantly higher (p< 0.05) than the 0.25 observed for PSF. The pH of the samples showed a decreasing trend at first but then increased during the storage, and the CAF had the fastest increasing trend. Based on Raman spectra, the secondary structure of the protein in the PSF-treated samples was considered more stable. The α-helix content of the protein in the unfrozen sample was 59.3 ± 7.22, which decreased after 28 days of frozen storage for PSF, LIF and CAF to 48.5 ± 3.43, 39.1 ± 2.35 and 33.4 ± 4.21, respectively. The results showed that the quality of largemouth bass treated with PSF was better than LIT and CAF during the frozen storage.Keywords:high pressure freezing;specialty freezing techniques;largemouth bass;freezing preservation;frozen food quality
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
Foods
·
2024
·Vol. 13
·期 9
·1313
·
IF 4.7
Ping Li,Yujia Zhang,Changwei Cao,Yaxi Luo,Huan Kan,Yun Liu
Walnuts play a positive role in human health due to their large amounts of unsaturated fatty acids, whereas lipid oxidation can easily occur during storage. Herein, three natural antioxidants (epicatechin, sesamol, and myricetin) were added to the composite film cross-linked with chitosan and soy protein peptide, and the antioxidant film appropriate for the preservation of walnut kernels fromJuglans sigillatawas screened to improve the storage quality of walnuts. The results showed that three antioxidant films could all enhance the storage performance of walnut kernels, with sesamol being the best. The characterization of antioxidant film cross-linked with chitosan and soy protein peptide containing sesamol (C/S-ses film) revealed that the composite film improved the slow release and stability of sesamol; in addition, the presence of sesamol could effectively reduce the light transmittance and water vapor permeability of the composite film, together with significantly enhancing the antioxidant and antimicrobial activities, resulting in an effective prolongation of the storage period of walnut kernels. These findings indicated that C/S-ses possess excellent potential for retarding the oxidative rancidity of unsaturated fatty acids and will provide an effective strategy for the preservation of walnut kernels.
研究领域:
食品科学
·
材料科学
·
农业工程
✓ 已验证
DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
·
2024
·
IF 3.9
Xinping Wu,Qiuying Li,Yang Yi,Limei Wang,Wenfu Hou,Youwei Ai,Hongxun Wang,Ting Min
The quality of fresh-cut Chinese water chestnuts (CWCs) rapidly deteriorates with prolonged storage time, thus affecting its commercial value. This study aimed to investigate the effect of cinnamaldehyde (CA) treatment on the quality of fresh-cut CWCs and its mechanism of action. CA treatment maintained good appearance and higher total soluble solids content (TSS) of fresh-cut CWCs and also significantly inhibited microbial proliferation, respiration, phenylalanine ammonia-lyase activity (PAL) and enzymatic browning substance content. Moreover, CA treatment increased the antioxidant capacity and defense function-related enzyme activities (PPO and POD) of fresh-cut CWCs, and suppressed ·OH production rate and MDA content. Meanwhile, CA treatment significantly increased the content of antioxidant compounds and enzyme activities of the AsA-GSH cycle system. In conclusion, CA can inhibit surface discoloration of fresh-cut CWCs and extend their shelf life, thus increasing their commercial value.
研究领域:
食品科学
·
采后生理学
·
植物生物化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）