INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
·
2022
·Vol. 23
·期 23
·14732
·
IF 6.208
Shijiao Qin,Yujia Wu,Hao Tian,Yun Liu,Huan Kan,Defa Hou,Xu Lin,Yunwu Zheng,Zhifeng Zheng,Can Liu
Juice, as a liquid foodstuff, is subject to spoilage and damage due to complications during transport and storage. The appearance of intact outer packaging often makes spoilage and damage difficult to detect. Therefore, it of particular importance to develop a fast, real-time material to evaluate liquid foodstuffs. In this paper, starch films with pH response characteristics are successfully prepared by inorganic ion modification by utilizing whole starch and amylopectin as raw materials. The mechanical properties, stability properties, hydrophilic properties and pH electrical signal response indices of the films are analyzed and measured. The films exhibit good electrical conductivity values with 1.0 mL of ion addition (10 mmol/L), causing the composite film to respond sensitively to solutions with varying pH values. In the test of spoiled orange juice, the full-component corn starch (CS) film has more sensitive resistance and current responses, which is more conducive for applications in the quality monitoring of juice. The results indicate that modified starch films can potentially be applied in the real-time monitoring of the safety of liquid foodstuffs.Keywords:ion modified;starch film;drink spoilage;pH response;rapid determination
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2022
·Vol. 14
·期 22
·2204-2211
·
IF 3.532
Lingfeng Xu,Jingyi Zhao,Fangzhi Xiong,Yanrong Huang,Yan Sui
The development of non-invasive and effective viscosity inspection methods during the liquid deterioration process is urgently needed since viscosity is one of the most important physical parameters of liquids. Methods featuring rapid detection, high sensitivity, cheap equipment, and fast result output are greatly desired. In this study, a viscosity-sensitive molecular rotor (BTPEQ) with a large Stokes shift (187 nm), and long emission wavelength (648 nm) has been developed. The rotor is comprised of a bithiophene donor and quinolinium acceptor, and displays a typical twisted intramolecular-charge transfer (TICT) feature, with good photostability, selectivity, and universality in various commercial liquids. With the aid of BTPEQ, the thickening effects of liquid thickeners can be determined. More importantly, BTPEQ was explored to visualize the viscosity variations in liquids at different metamorphic stages, and it was found that the viscosity level in microenvironments is highly dependent on the liquid food metamorphic period. It is worth noting that this approach can facilitate the continued perfection of fluorescent analytical methods for food quality and safety inspection.
研究领域:
化学
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食品科学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2024
·
IF 8.5
Fuyuan Ding,Ruike Wu,Xiaowei Huang,Jiyong Shi,Xiaobo Zou
In this study, we developed composite films by crosslinking gelatin with oxidized alginate and anthocyanin through Schiff base linkage, electrostatic interaction and hydrogen bonds. Physicochemical properties of the films can be adjusted by changing the concentration of oxidized alginate. The tensile strength of the film containing 10 wt% oxidized alginate reached 45 MPa, surpassing that of films with 1 wt% and 3 wt% oxidized alginate. As the concentration of oxidized alginate increased, the swelling ratio of the films decreased. The release rate of anthocyanin from the film with 10 wt% oxidized alginate in pH 7.0 water was 15.3%, significantly lower than that of the film lacking oxidized alginate (release rate 42.1%). The antioxidant properties of the composite gelatin films with anthocyanin were about 40% in DPPH radical scavenging activity. Additionally, the color of film with 3 wt% oxidized alginate changed from light pink to green in a solution with a pH range from 3 to 11 and the film was sensitive to acidic or basic vapors. This color-changing capability makes the film a potential indicator for detecting spoilage in fish, pork, and chicken, manifesting color changes from light pink to light green. Furthermore, the composite films exhibited biodegradable characteristics in soil, lakes, and simulated seawater. Notably, the film containing 10 wt% oxidized alginate demonstrated greater stability compared to the film without oxidized alginate. The gelatin film with pH responsive and biodegradable properties can be potentially used in the field of intelligent food packaging.
研究领域:
食品科学
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材料科学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
·
2025
·Vol. 78
·期 2
·e70015
·
IF 2.8
Yuxin Sun,Hongchao Dai,Wenwen Ge,Dan Xiong,Zhenquan Yang,Zhenbo Xu,Lei Yuan
Foodborne pathogen Bacillus cereus is widely distributed in dairy products and the processing environment. Beyond its threat to human health, the production of thermostable protease also poses a significant challenge to the dairy industry, particularly in pasteurised or ultra-high-temperature (UHT) processed milk products. Despite this, our understanding of dairy spoilage caused by B. cereus is very limited. This study aimed to evaluate the spoilage potential of a thermostable protease produced by B. cereus 12–1 in fluid milk. Specifically, crude protease characterisation, including optimum pH and temperature, the influence of Ca 2+ on enzyme activity and heat stability of protease, was studied. Moreover, the effects of this protease on the quality of both whole and skim UHT milk were evaluated, including zeta potential and particle size of milk, hydrolysis of milk protein, release of free amino acids and change of milk microstructure. This crude protease has relatively good stability at wide-ranging pH values from 5.0 to 10.0 (79.67–166.67 U/mL) and temperatures from 20°C to 70°C (92.67–165 U/mL), and maintained stability of 46.04% and 38.31% after heat treatment by 65°C/30 min or 100°C/10 min. Spoilage patterns in skim and whole UHT milk differ significantly due to variations in fat content. The protease caused protein hydrolysis in whole milk (15.25%) and skim milk (17.09%), effectively hydrolysed κ-casein and β-casein, caused the release of free amino acids (Lys, Val, Tyr, Phe, Ile, Met and Leu) in UHT milk and significantly increased particle size (increase by 940 nm for skim milk and 1319 nm for whole milk), and reduced zeta potential (reduction by 4 mV for skim milk and 3.83 mV for whole milk) of UHT milk. Results indicate the spoilage potential of crude protease from B. cereus and highlight the need to prevent dairy spoilage caused by B. cereus .
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2018
·
IF 3.716
Jian-Jun Zhong,Ningbo Liao,Mingfeng He,Yunfeng Pu,Donghong Liu
Urocanic acid (UA), existing in trans - or cis -isoform, is of fairly recent interest to food researchers because of its potential public health hazards of scombrotoxicity and immunotoxicity, as well as associating with fish spoilage. This work is among the first efforts to study the analytical chemistry of UA in fish. With 0.6 M perchloric acid UA was extracted, and co-extracted fish matrix components were efficiently removed through a reactive extraction of UA. The optimum conditions for the reactive extraction, which allowed an 80% recovery of UA, were sample pH adjustment to 9, twice extractions with 32% (w/w) di (2-ethylhexyl) phosphate in hexanol, and a back-extraction with 0.1 M hydrochloric acid at 1:1 phase ratio. A chaotropic hexafluorophosphate salt was added to acidic water-acetonitrile mobile phases to improve the reversed-phase chromatography of UA, which otherwise was poorly retained. Optimum separation conditions were obtained for fish samples and enabled a fast (10 min), convenient-to-use chromatography that clearly outperforms cumbersome legacy ion-pair chromatography. Intended for routine use in our laboratory, the proposed method passed an in-house validation test for linearity, matrix effect (on reactive extraction), accuracy, precision, and detectability.
研究领域:
分析化学
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食品科学
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毒理学
✓ 已验证
DOI
高影响因子
Materials Advances
·
2022
·Vol. 3
·期 8
·3545-3553
·
IF 0
Lingfeng Xu,Yanrong Huang,Xinkang Peng,Kui Wu,Chunfang Huang,Limin Liu
Liquid safety has become a widespread issue, due to the potential adverse effects on public health. To the best of our knowledge, viscosity might be a representative physical parameter during the food deterioration process. Monitoring viscosity variation during the food spoilage process is of great importance, thus a convenient inspection technique with rapid detection, high sensitivity, a simple detection process, and fast results output needs to be found. Herein, a near-infrared intelligent molecular rotor (DPADQ) is proposed to describe the micro-viscosity via a fluorescence analytical method with a typical turn-on fluorescence signal. This molecular rotor has a flexible donor–π–acceptor conjugated structure and forms a typical twisted intramolecular charge transfer system. DPADQ features a large Stokes shift (203 nm in the highly viscous glycerol system), longer wavelength emission (725 nm) and typical aggregation-induced emission character. Due to its excellent optical properties, especially the viscosity-sensitive coefficient of 0.55, a thickening effect with various food gums was determined. And the capability of DPADQ to evaluate the spoilage extent of beverages with viscosity variations as a robust indicator was explored as well. The results indicated that a linear relationship can be found between the viscosity variations and fluorescence fluctuations. This strategy can motivate us to design multi-functional molecular tools for food safety inspection with the use of the fluorescence analytical technique.
研究领域:
食品安全
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光学检测
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分子设计
✓ 已验证
产品关联
DOI
MOLECULES
·
2023
·Vol. 28
·期 8
·3384
·
IF 4.6
Bing Han,Peifeng Chen,Jiaxuan Guo,Hongliang Yu,Shaojing Zhong,Dongmei Li,Chunhong Liu,Zhibiao Feng,Bin Jiang
The development of intelligent indicator film that can detect changes in food quality is a new trend in the food packaging field. The WPNFs-PU-ACN/Gly film was prepared based on whey protein isolate nanofibers (WPNFs). Anthocyanin (ACN) and glycerol (Gly) were used as the color indicator and the plasticizer, respectively, while pullulan (PU) was added to enhance mechanical properties of WPNFs-PU-ACN/Gly edible film. In the study, the addition of ACN improved the hydrophobicity and oxidation resistance of the indicator film; with an increase in pH, the color of the indicator film shifted from dark pink to grey, and its surface was uniform and smooth. Therefore, the WPNFs-PU-ACN/Gly edible film would be suitable for sensing the pH of salmon, which changes with deterioration, as the color change of ACN was completely consistent with fish pH. Furthermore, the color change after being exposed to grey was evaluated in conjunction with hardness, chewiness, and resilience of salmon as an indication. This shows that intelligent indicator film made of WPNFs, PU, ACN, and Gly could contribute to the development of safe food.Keywords:whey protein isolate nanofibers;anthocyanin;edible film;food packaging;food spoilage
研究领域:
食品科学
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材料科学
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包装技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ADVANCED FUNCTIONAL MATERIALS
·
2024
·
IF 18.5
Zhixin Jia,Jingbin Zhang,Zengtao Ji,Jiaran Zhang,Xinting Yang,Ce Shi,Xia Sun,Yemin Guo
Hydrogen sulfide (H 2 S) contamination of food has raised widespread public health concerns, leading to substantial medical and economic burdens. Herein, a 2D/0D heterojunction fluorescent probe (TCTG) with Schottky barriers (SB) is designed and synthesized, utilizing Ti 3 C 2 T x MXene-loaded graphene quantum dots (GQDs), for the detection of H 2 S during food spoilage. The microstructures observed through SEM and TEM reveal that uniformly sized GQDs are evenly attached to the surface of a monolayer Ti 3 C 2 T x . The chemisorption between GQDs and Ti 3 C 2 T x facilitates charge transfer and the formation of SB, resulting in intramolecular charge transfer (ICT) effects. With the introduction of H 2 S, TCTG (50%) exhibits the highest sensitivity, selectivity, and anti-interference properties, with ultra-fast fluorescence transient reaction (3s) and remarkably low detection limit of 41.82 ppb as well as noticeable color change. When TCTG (50%) reacted with H 2 S, the ICT effects are inhibited, leading to the recovery of photoinduced electron transfer (PET) and fluorescence quenching. Notably, probe TCTG is effectively utilized to detect changes in H 2 S levels in raw foods to assess their quality. Overall, the significance of this study is its potential to revolutionize food spoilage detection, offering a fast, reliable, and sensitive method to ensure food safety and reduce associated health and economic burdens.
研究领域:
材料科学
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分析化学
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食品科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
Biotechnology for Biofuels
·
2021
·Vol. 14
·期 1
·1-10
·
IF 6.04
Peng Na,Yao Ziting,Wang Ziting,Huang Jiangfeng,Khan Muhammad Tahir,Chen Baoshan,Zhang Muqing
Background Sugarcane is an essential crop for sugar and ethanol production. Immediate processing of sugarcane is necessary after harvested because of rapid sucrose losses and deterioration of stalks. This study was conducted to fill the knowledge gap regarding the exploration of fungal communities in harvested deteriorating sugarcane. Experiments were performed on simulating production at 30 °C and 40 °C after 0, 12, and 60 h of sugarcane harvesting and powder-processing. Results Both pH and sucrose content declined significantly within 12 h. Fungal taxa were unraveled using ITS amplicon sequencing. With the increasing temperature, the diversity of the fungal community decreased over time. The fungal community structure significantly changed within 12 h of bagasse storage. Before stored, the dominant genus (species) in bagasse was Wickerhamomyces ( W. anomalus ). Following storage, Kazachstania ( K. humilis ) and Saccharomyces ( S. cerevisiae ) gradually grew, becoming abundant fungi at 30 °C and 40 °C. The bagasse at different temperatures had a similar pattern after storage for the same intervals, indicating that the temperature was the primary cause for the variation of core features. Moreover, most of the top fungal genera were significantly correlated with environmental factors (pH and sucrose of sugarcane, storage time, and temperature). In addition, the impact of dominant fungal species isolated from the deteriorating sugarcane on sucrose content and pH in the stored sugarcane juice was verified. Conclusions The study highlighted the importance of timeliness to refine sugar as soon as possible after harvesting the sugarcane. The lessons learned from this research are vital for sugarcane growers and the sugar industry for minimizing post-harvest losses.
研究领域:
微生物学
·
农业科学
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食品科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xiaoying Zhao,Tianyu Chen,Jiaxin Liu,Xinning Wang,Yunxuan Weng
Microbial contamination is the leading cause of food spoilage and food-borne disease. Here, we developed a multifunctional surface based on polylactic acid (PLA) bioplastic with antifouling and antibacterial properties via a facile dual-coating approach. The surface was designed with hierarchical micro/nano-scale roughness and low surface energy. Bactericidal agent polyhexamethylene guanidine hydrochloride (PHMG) was incorporated to endow the film with bactericidal activity. The film had good superhydrophobic, antifouling and antibacterial performance, with a water contact angle of 154.3°, antibacterial efficiency against E. coli and S. aureus of 99.9 % and 99.6 %, respectively, and biofilm inhibition against E. coli and S. aureus of 63.5 % and 68.9 %, respectively. Synergistic effects of antibacterial adhesion and contact killing of bacteria contributed to the significant antibacterial performance of the film. The biobased biodegradable film was highly effective in preventing microbial growth when applied as antibacterial food packaging for poultry product, extending the shelf life of fresh chicken breast up to eight days.
研究领域:
材料科学
·
食品科学
·
生物技术
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2022
·Vol. 57
·期 10
·6867-6880
·
IF 3.612
Qiushi Tang,Jiwen Hu,Shi Li,Shudong Lin,Yuanyuan Tu,Xuefeng Gui
Summary A colorimetric pH-sensitive hydrogel indicator integrated with the smartphone for real-time and visual food spoilage monitoring was developed. Herein, the poly(vinyl alcohol)/sodium alginate (PVA/SA) hydrogel was used as the carriers for the pH-sensitive mixed-dye methyl red/bromothymol blue (MR/BB), which can be employed as an amine indicator. The functional hydrogel was prepared by a simple freezing/thawing process that mainly performed in PVA and calcium cross-linking in SA. The optimal condition for the sensitivity of hydrogel towards ammonia and the structure of the hydrogel were investigated. The potential applications of the hydrogels in beef, fish, chicken and pork were evaluated under different storage conditions. Sigmoidal fitting results indicated that the RGB model with a smartphone can form a strong correlation with the total volatile basic nitrogen (TVB-N) values in common meat products. The hydrogel indicators with sensitive and stable properties have proven to be promising materials for use in food spoilage monitoring.
研究领域:
食品科学
·
材料科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Packaging and Shelf Life
·
2023
·
IF 8
Xiangyu Jiao,Jiaxuan Xie,Haiyu Du,Xiaochun Bian,Changtao Wang,Liping Zhou,Yongqiang Wen
In this work, an antibacterial smart absorbent pad with Janus structure was prepared to preserve and indicate the quality of meat. The pad had two layers, polyurethane (PU) nanofibers as the top hydrophobic layer and polyvinyl alcohol (PVA) nanofibers as the bottom absorbent layer. Polyhexamethylenebiguanide hydrochloride (PHMB) was added to the top layer as cationic antimicrobial agent because guanidine group could maintain its strong positive charge in alkaline environment, which keeps the antibacterial ability during meat spoilage that is a process of pH increasing. Besides, the juice of the meat can be absorbed to the bottom layer while the hydrophobic top layer in contact with meat remains dry, which can reduce the multiplication of bacteria. Furthermore, anthocyanin was added to the bottom layer as an indicator to detect spoilage of meat. The experiments show the new antibacterial indicator absorbent pad can effectively inhibit bacterial growth (less than 5 lg CFU/g after 8 days), prolong the shelf life of fresh meat (total volatile base nitrogen less than 20 mg/100 g) to 7 days when stored at 4 °C and indicate the deterioration of meat.
研究领域:
材料科学
·
食品科学
·
生物技术
✓ 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）