JOURNAL OF POLYMERS AND THE ENVIRONMENT
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2022
·Vol. 31
·期 2
·565-578
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IF 4.705
Yu Huijie,Yan Qi,Yang Zhijun,Mei Jun,Xie Jing
This research was to evaluate the effects of locust bean gum (LBG) and carboxymethyl chitosan (CMCS) active coatings supplemented with Melissa officinalis L. essential oil (MOEO) nanoemulsions to extend the shelf life of sea bass ( Lateolabrax japonicus ) fillets during refrigerated storage at 4 °C. The results indicated that the active coatings could delay the increase in microbiological, pH, and K value of sea bass fillets. At the same time, the active coatings markedly depressed the off-flavor compounds productions such as the trimethylamine (TMA), total volatile basic nitrogen (TVB-N), hypoxanthine (Hx), hypoxanthine riboside (HxR) and reduced free amino acids (FAAs) accumulation during refrigerated storage. 24 volatile compounds were identified and the active coatings treated significantly reduced the fishy flavor compounds, such as 2-ethyl-1-hexanol, 3-methylbutanol, 2-methylbutanol, hexanal, and 1-octen-3-one. The shelf life of uncoated sea bass was 6 days, and sea bass treated with CMCS/LBG, CMCS/LBG-0.5%MOEO, CMCS/LBG-1%MOEO and CMCS/LBG-2%MOEO were 6, 9, 12 and 15 days, respectively, which suggested that the active coatings were a potential option in maintaining the quality of sea bass during refrigerated storage. Graphical Abstract
研究领域:
食品科学
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生物化学
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DOI
高影响因子
CyTA-Journal of Food
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2018
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IF 1.371
Na Li,Jun Mei,Yong Shen,Jing Xie
The effects of chitosan edible coating incorporated with rosmarinic acid on the quality of half-smooth tongue sole fillets were examined during 18 days of refrigerated storage (4 ± 0.5°C). The samples were analyzed by physicochemical, microbiological, and sensory characteristics. Results showed that samples coated with 1% chitosan containing 30 or 40 mg/L rosmarinic acid significantly lower the total volatile basic nitrogen, K value, free fatty acids, trimethylamine, total viable counts, and H2S-producing bacteria. Low field NMR analysis (LF-NMR) results indicated that chitosan-rosmarinic acid edible coating had positive effects on maintaining the water content and water migration. These results indicated that 1% chitosan coating with 30 mg/L rosmarinic acid was a potential alternative method to improve the quality of half-smooth tongue sole fillets during refrigerated storage.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
·
IF 8.025
Minbo Li,Wanzhen Zhang,Chaofan Guo,Xiaosong Hu,Junjie Yi
“High-pressure processing (HPP) plus” combined technologies are applied to overcome the limitation of single HPP and to produce juices with more stable quality during storage. This research explored the potential of HPP in combination with centrifugation to produce cloud stable orange juice during refrigerated storage. The results indicated that HPP combined processing technology significantly improved the cloud stability of orange juice, which was related to removed large particles, reduced viscosity, decreased protein contents, and inactivated pectin methylesterase activity induced by centrifugation ( P < 0.05). Besides, chelator solubilized pectin (CSP) decreased but water solubilized pectin (WSP) maintained in the juice after centrifugation. During storage, the conversion of pectin fraction from WSP to CSP, resulting in sedimentation appeared in centrifugation treated orange juice when stored for 28 days. In general, pectin characteristics changes and pectin fractions conversion were the main driving forces affecting cloud stability of orange juice pasteurized by HPP in combination with centrifugation and during chilled storage.
研究领域:
食品科学
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食品技术
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采后技术
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Weiqing Lan,Mingxing Zhou,Bingjie Zhang,Shucheng Liu,Jing Xie
Phenolic acid-chitosan derivatives have received extensive attention due to their greatly enhanced mechanical, antibacterial and antioxidant properties, especially in food preservation. The chitosan-gentianic acid (CS-g-GA) was prepared and its impact on myofibrillar proteins (MPs) in sea bass ( Lateolabrax maculatus ) during refrigerated storage was investigated in this study. Fish fillets were immersed in distilled water, CS, GA and CS-g-GA solutions, respectively, followed by an 18-day refrigerated storage. MPs were extracted from fish fillets every 3 days, and then the degree of oxidation and conformational changes of MPs were evaluated. The results of myofibril fragmentation index (MFI) and surface hydrophobicity confirmed that CS-g-GA can retard the fragmentation and degradation of myofibrils. Additionally, the total sulfhydryl content of CS-g-GA-treated samples in the later storage was significantly higher than those of other groups, confirming that CS-g-GA treatment protected the structure and function of protein. Results of Fourier transform infrared spectroscopy (FT-IR) and inner fluorescence intensity (IFI) showed that CS-g-GA maintained the secondary and tertiary structure of MPs. The results from scanning electron microscope (SEM) further clarified that CS-g-GA can maintain the tight arrangement of muscle fibers and protect the microstructure of myofibrils. Furthermore, the observation of confocal laser scanning microscopy (CLSM) demonstrated that CS-g-GA can prevent protein cross-linking and aggregation. Therefore, CS-g-GA treatment can effectively protect the structure and delay the oxidation of MPs.
研究领域:
食品科学
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蛋白质化学
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产品关联
DOI
PubMed
高影响因子
Coatings
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2019
·Vol. 9
·期 4
·273
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IF 2.33
Na Li,Wenru Liu,Yong Shen,Jun Mei,Jing Xie
The study was to evaluate the effects of chitosan-based coating combined with rosmarinic acid (RA) with different concentrations of ε-polylysine (ε-PL) on flavor retention and sensorial properties of half-smooth tongue sole fillets during storage at 4 °C. Results showed that chitosan-based coatings combined with ε-PL and RA contributed to the reduction of off-flavor compounds, such as total volatile base nitrogen (TVB-N), trimethylamine (TMA), and ATP-related compounds, and accumulation of free amino acids (FAAs). Nineteen volatile organic compounds were analyzed by gas chromatography-mass spectrometer (GC/MS) during storage, including seven alcohols, six aldehydes, and six ketones. The coating treated fresh half-smooth tongue sole (HTS) fillets significantly reduced the relative content of off-odor volatiles, such as 1-octen-3-ol, propanal, hexanal, and octanal. According to sensory evaluation results, chitosan-based coating combined with ε-PL and RA was an effective way to maintain quality of HTS fillets during refrigerated storage.Keywords:half-smooth tongue sole;refrigerated storage;edible coating;ε-polylysine;shelf life
研究领域:
食品科学
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食品技术
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水产养殖
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化学
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DOI
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Li Liu,Yihuan Liu,Fan Bai,Jinlin Wang,He Xu,Xiaoming Jiang,Shixue Lu,Jihong Wu,Yuanhui Zhao,Xinxing Xu
Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4–6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC–MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, ( E )-2-hexenal, and heptanal. The pathways associated with flavor release during storage were mainly abundant in the linolenic acid metabolism, alanine metabolism, and glycerophospholipid metabolism pathways. The correlation of 11 differential proteins and 24 differential lipids with odorants was further explored, such as arginine, proline, alanine, PE (20:4/22:6), PE (16:1/18:2), and PE (20:5/18:2). Overall, Aspartate, glutamate, oleic acid, linoleic acid, and phospholipids enriched in C22:6 and C18:2 chains are potential metabolic markers. This study provides a basis from a multi-omics perspective for the investigation of the relationship between quality deterioration and precursor metabolism in caviar storage process.
研究领域:
食品科学
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分子生物学
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感官科学
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代谢组学
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蛋白质组学
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脂质组学
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DOI
PubMed
高影响因子
MEAT SCIENCE
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2025
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IF 6.1
Mengjiao Han,Qianhui Gu,Sam Al-Dalali,Conggui Chen,Baocai Xu,Peijun Li
This study aimed to investigate the change of volatile organic compounds (VOCs) in fresh beef sausages during refrigerated storage and assess the relationship between VOC levels and microbial population. Forty-one VOCs were detected using headspace solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). The results of the 16S rDNA amplicon sequencing indicated that the spoilage bacteria predominated were Brochothrix and Serratia . Acetoin, hexanal and 1-octen-3-ol were significantly positively related to Brochothrix (Mantel's r = 0.95, p = 0.017) and Serratia (Mantel's r = 0.81, p = 0.024) levels. As the key VOCs, these three compounds may serve as spoiling indicators for tray-packed fresh beef sausages. This study elucidates the production of VOCs by microbial roles in fresh beef sausages and offers insights for prolonging the shelf life.
研究领域:
食品科学
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食品微生物学
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分析化学
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肉类科学
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食品安全
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产品关联
DOI
PubMed
高影响因子
Food Science and Technology
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2022
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IF 2.602
WANG Cuntang,AN Xuanzhe,GAO Zengming,LI Ziyu,TIAN Shengxin,LU Yueyi
In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored at 4 °C for 12 days and compared with 0.05 VC treatment group. At the end of storage, compared to control, 0.1% EEOS effectively reduced the contents of metmyoglobin (MetMb) (P < 0.05) and thiobarbituric acid reactants (TBARS) (P < 0.05) in beef patties by 30.89% and 44.72%, respectively. On day 12, the carbonyl contents in 0.1% EEOS treatment increased only 3.3 times, lower than control and VC treatment (4.5 and 4.1 times). Microbial contamination was significantly inhibited (P < 0.05). The antioxidant and antibacterial effects of EEOS were the main reasons for the improvement of pH and a* stability of beef patties. However, the addition of EEOS had no significant effect on cooking loss and texture properties except hardness and springiness. Overall, 0.1% EEOS had a positive effect on the sensory characteristics and storage quality of beef patties and could prolong the storage life of beef patties to 9 days. This showed that EEOS as a natural additive has great potential for beef storage and preservation.
研究领域:
食品科学
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食品保存
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肉类科学
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天然添加剂
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Mantong Zhao,Zhongyuan Liu,Ying Sun,Wei Yang,Haohao Shi,Xueying Zhang,Jiamei Wang,Guanghua Xia,Haohao Wu
The effect of ferulic acid grafted-chitosan hydrocolloid (CS-g-FA) on the quality preservation of golden pompano fillets during refrigerated storage was investigated with emphasis on label-free proteomics analysis. It was indicated that CS-g-FA significantly inhibited spoilage bacteria growth, decreased total volatile basic nitrogen (TVB-N) content, retarded lipid and protein oxidation, and delayed water migration in fillets, thus maintaining the texture properties of fillets. In detail, CS-g-FA treatment caused the least total viable counts of 6.55 logCFU/g, TVB-N content of 21.56 mg N/100g, thiobarbituric acid reactive substances value of 1.50 mg MDA/kg, and carbonyl value of 1.26 μmol/g protein, respectively, after 15 day. Furthermore, 27 shared differentially expressed proteins (DEPs) closely related with freshness were identified compared to the fresh sample. CS-g-FA inhibited structural proteins degradation, while reduced the expression of metabolic enzymes to maintain fillets quality and extend the shelf-life. Several DEPs could be identified as potential proteomics markers for golden pompano freshness assessment. Thus, CS-g-FA serve as promising coating for quality preservation of aquatic products.
研究领域:
食品科学
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蛋白质组学
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水产品保鲜
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产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2019
·
IF 2.452
Ling Meng,Wencheng Zhang,Xianhan Zhou,Zeyu Wu,Ailing Hui,Yiwen He,Han Gao,Pengpeng Chen
Extractable phenols, total flavonoid , total anthocyanin , antioxidant activity and in vitro digestibility of cooked black rice (BR) following high hydrostatic pressure (HHP) treatments (200–500 MPa/15 min) during 40 days of storage at 4 °C were evaluated in this study. Results showed that extractable phenols significantly (p < 0.05) increased between 12.07% and 4.89% for treated samples with 400 MPa and 500 MPa at day 1. Similar trends occurred in flavonoid, anthocyanin and antioxidant activity of cooked BR regardless of storage days, suggesting that HHP had a better retention of the above-mentioned compounds. However, all the samples showed a significant (p < 0.05) reduction in these antioxidant compounds during storage time. Compared with the control, higher in vitro hydrolysis , increased amount of rapidly digestible starch (RDS) and slowly digestible starch (SDS), as well as lower levels of resistant starch (RS) were observed in BR samples with HHP treatments. These findings indicate that HHP treatment could be a potentially applicable technique for producing cooked BR with enhanced nutrition and high quality.
研究领域:
食品科学
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营养学
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生物技术
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产品关联
DOI
高影响因子
Food Bioscience
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2023
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IF 5.2
Mengying Sun,Jiang Yu,Yinglong Song,Xinling Li,Guangqing Mu,Yanfeng Tuo
In this study, the microbial interactions among co-culture of Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115, and Kluyveromyces marxianus 39 in fermented milk were evaluated during 13 days of refrigerated storage (4 ± 0.5 °C), in terms of titratable acidity, viable cell counts and metabolites. The fermented milk involving K.marxianus 39 showed a maximum lactobacilli count (4.8 × 10 9 CFU/mL) and titratable acidity (151.0 ± 1.7 °T). K. marxianus 39 could enrich the flavor of the fermented milk and improve the sensory quality of the fermented milk on the 5th and 9th day of storage. The contents of aspartic acid, glycine, alanine, valine, methionine, leucine, lysine, and tyrosine increased significantly, while the contents of valine, methionine, leucine, phenylalanine, and lysine in milk fermented by Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115, and Kluyveromyces marxianus 39 were significantly lower than those in milk fermented by Lactobacillus delbrueckii DPUL-F36, Lacticaseibacillus paracasei DPUL-F115 during storage. The higher concentrations of acetic acid, nonanoic acid, acetoin, 2-nonanone, and 2-undecanol were observed in the fermented milk involved with K. marxianus 39. Our results showed K. marxianus 39 has the potential to be a starter culture for fermented dairy products.
研究领域:
食品科学
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微生物学
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乳品科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Jiahui Du,Le Du,Jiushi Guo,Tao Sun,Linze Liu,Xueyan Yun,Tungalag Dong
Chilled beef is a perishable food product. Due to the broad-spectrum antimicrobial properties of chitosan, and the biodegradability of PLLA, chitosan and PLLA are introduced double bonding groups to obtain Chitosan- graft -Glycidyl methacrylate (Cs-g-GMA) and Poly(L-lactic acid)- co -poly(butylene itaconate) (PLBI), respectively. Cs-g-GMA is then grafted onto the surface of PLBI films by UV curing to produce PLBI/Cs-g-GMA films with non-migratory, broad-spectrum antimicrobial, biodegradable, and possess good oxygen barrier properties, compared to current antimicrobial films. Antimicrobial tests in vitro confirmed that PLBI/Cs-g-GMA film could effectively inhibit the growth and reproduction of P. fluorescens , S. aureus , and E. coli . The PLBI/Cs-g-GMA films were further used for the packaging of chilled beef during 15 days of refrigerated storage. The microbiological (total viable counts (TVC), microbial diversity analysis), physicochemical (pH, total volatile basic nitrogen (TVB-N), drip loss, color) and sensory of beef were measured to evaluate the preservation effect. The results showed that PLBI/Cs-g-GMA films can significantly inhibit Pseudomonas and Aeromonas at the phylum and genus levels, respectively. Based on the good results of the preservation index, PLBI/Cs-g-GMA film could delay the quality deterioration of chilled beef by 3 to 9 days, suggesting that its considerable prospects for maintaining the storage quality of chilled beef.
研究领域:
材料科学
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食品科学
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生物技术
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微生物学
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包装工程
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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）