FOOD CHEMISTRY
·
2025
·
IF 9.8
Nannan Hu,Weihua Qi,Jinying Zhu,Fuyin Zhao,Mingzhu Zheng,Chengbin Zhao,Jiannan Yan,Jingsheng Liu
This work revealed the effects of endogenous proteins on the structural, physicochemical, and digestive properties of starch in corn before and after ripening and explored the binding mechanism of proteins with starch. The microstructure showed that the postharvest ripening process resulted in a thinning of the protein layer on the surface of starch particle. After the removal of protein, the uniformity of the sample surface increased, with tiny pores. The proportion of double helix structure of starch were significantly reduced, while the proportion of amorphous structure and the thickness (d a ) of the amorphous region were significantly increased. The gelatinization enthalpy, gelatinization viscosity value, consistency coefficient, elasticity, and rapid digestibility of starch (RDS) were all significantly increased. Due to the weakening of the interaction between starch (including amylose and amylopectin) and protein in post-ripened corn, the effect of protein removal on the structure and properties of unripened samples was more significant.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2018
·Vol. 12
·期 2
·281-287
·
IF 2.998
Zhu Zhu,Zhang Yibo,Shang Yanli,Wen Yongqiang
The study aimed to develop a nanofiber film for photocatalytic degradation of ethylene and slowing down the ripening of banana fruit. Nanofibers containing different amounts of TiO2 nanoparticles (1 wt%, 5 wt%, and 10 wt%) were prepared using electrospinning method. Nanofibers containing 5 wt% TiO2 exhibited a nano-scale structure, good nanoparticle uniformity, and an anatase phase as characterized by scanning electron microscopy, energy dispersive X-ray spectrometer, transmission electron microscopy, and X-ray diffraction. Nanofibers containing 5 wt% TiO2 were tested in a photocatalytic reactor and showed higher photocatalytic activity for the degradation of ethylene. The utility of the photocatalytic reaction was further confirmed via a banana fruit-ripening test. The TiO2 nanofiber successfully delayed the color change and softening of bananas during storage. The results suggest that the TiO2 nanofiber offers photocatalytic degradation of ethylene and could potentially be used as packaging material for delaying postharvest fruit ripening.
研究领域:
食品科学
·
材料科学
·
植物生理学
✓ 已验证
产品关联
DOI
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2021
·
IF 5.537
Xiaoya Tao,Qiong Wu,Jiayin Li,Luyun Cai,Linchun Mao,Zisheng Luo,Li Li,Tiejin Ying
Sucrose metabolism is a fundamental process during tomato ripening. Studies have shown the role of the phytohormone methyl jasmonate (MeJA) in tomato fruit ripening. However, the role of MeJA in regulating sucrose metabolism in tomato is still unclear. In this study, mature green cherry tomato fruit were infiltrated with MeJA (0.5 mM) or sterile deionized water (control). The changes in color, firmness, and ethylene production in fruit, the contents of sucrose, glucose and fructose, and the enzymatic activities and the expression levels of key genes associated with sucrose metabolism were determined periodically during a storage period of 16 d. MeJA-treated fruit showed a significant acceleration in ripening, with higher a* value and ethylene production and lower firmness. MeJA treatment enhanced sucrose phosphate synthase (SPS) activity, whereas it inhibited acid invertase (AI) and neutral invertase (NI) activities. These changes in enzyme activities together resulted in a significantly higher sucrose content and lower glucose and fructose contents. Furthermore, exogenous MeJA upregulated the gene expression levels of sucrose-phosphate synthase1–4 ( SPS1 - 4 ) and sucrose-phosphate phosphatase2 ( SPP2 ), which were associated with sucrose biosynthesis, and downregulated those related to sucrose degradation, except for sucrose synthase2 ( SUS2 ) and SUS3 . The findings indicated that exogenous MeJA might alter sucrose metabolism during tomato ripening by regulating the enzymatic activities and gene expression levels. This research provides valuable information to elucidate the mechanisms via which MeJA regulates tomato sucrose metabolism.
研究领域:
植物学
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Qiuhui Xu,Jie Wang,Dan Wang,Xin Lv,Li Fu,Ping He,Desheng Mei,Hong Chen,Fang Wei
Rapeseed ( Brassica napus L. ) is the second largest globally cultivated oil crop, but the effects of post-harvested ripening on rapeseed quality is unclear and unpredictable. This study reveals the relationship between post-harvest ripening periods (PHR) and physicochemical quality of different rapeseed cultivars using comprehensive physicochemical indicators analysis. The results indicate that PHR led to a gradual decrease in chlorophyll, carotenoid and moisture content but continually increased oil and total phenol content (TPC). Besides, 295 lipid molecules from 13 lipid subclasses were identified, revealing that the relative content of triacylglycerol (TG) was progressively increased while diacylglycerol (DG) demonstrated a consistent decline throughout the PHR. Correlation analysis, hierarchical cluster analysis (HCA) and principal component analysis (PCA) were employed to construct and verify the comprehensive quality evaluation model for rapeseeds in PHR. This paper develops a comprehensive quality evaluation model for post-harvest ripening rapeseeds and advances the development of agricultural products.
研究领域:
植物学
·
食品科学
·
农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Mengyuan Cao,Chengkui Qiao,Lijun Han,Ming Zhuang,Shiyu Wang,Rongli Pang,Linlin Guo,Mingqin Yang,Momo Gui
Chitosan (CTS) is a natural polysaccharide derived from the deacetylation of chitin. Chitosan-based coatings are widely used for the preservation of hardy kiwifruits. However, the effect of chitosan-based coating on fruit flavor during ripening is rarely reported. In this study, the postharvest qualities of hardy kiwifruits were investigated using chitosan coating and chitosan-silica nanoparticle coating (CTS-SiNPs) during storage at 25°C and 4°C. Physicochemical analyses showed that chitosan coating extended the shelf-life by delaying ripening and maintaining higher quality than uncoated fruits, and CTS-SiNPs treatment showed a superior preservation effect compared to CTS treatment. Untargeted metabolomics analysis based on HS-SPME-GC–MS was used to comprehensively evaluate the volatile profiles of hardy kiwifruits during postharvest storage. The metabolomics analysis showed that two chitosan coating treatments greatly delayed the accumulation of most volatiles while delaying the ripening process, and the differential volatiles were mostly involved in the terpenoids biosynthesis pathway. Notably, most green leaf volatiles (C 6 /C 9 aldehydes, esters and alcohols) and methyl salicylate were up-regulated in the CTS-SiNPs coating groups. In addition, odor activity value (OAV) was used to characterize the key aroma-active compounds and odor profiles. A total of 32 compounds were identified as key aroma-active compounds (OAV ≥ 1) in hardy kiwifruits. The odor profile evaluation showed that the CTS-SiNPs coating treatment enhanced the intensity of the “herbal” odor, while reducing the intensity of “sweet” and “floral” odors in hardy kiwifruits at the eating-ripe stage.
CAS / MDL:
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Linyan Chen,Haohan Jing,Yuhe Dong,Yuantong Cao,Tong Wu,Wanying Zhu,Fanwei Dai,Minhui Chen,Yao Liu,Nan He,Ran Huang,Tian Zhong
The traditional method of generating chlorine dioxide (ClO 2 ) involves reacting sodium chlorite with acid on-site, posing high safety risks of concentrated ClO 2 . This study encapsulates ClO 2 molecules directly in α-cyclodextrin (α-CD) to form inclusion complexes (ClO 2 @α-CD). This approach enables stable storage and safe handling of gaseous ClO 2 , while its sustained-release property also provides long-term microbial inhibition. Fumigation with 0.25 g of ClO 2 @α-CD completely inhibited Aspergillus niger growth on potato dextrose agar (PDA). A 0.5 g dose reduced the 6-day decay incidence of A. niger -inoculated strawberries from 91.67 % (control) to 5.00 % and the severity from 58.75 % (control) to 1.25 %. In commercial storage simulations, 5 g of ClO 2 @α-CD reduced the natural incidence from 53.33 % (control) to 26.67 %, while preserving the weight, color, firmness, and total soluble solids (TSS)/titratable acidity (TA) ratio of strawberries. These findings suggest that ClO 2 @α-CD is a viable approach for controlling postharvest diseases and prolonging fruit shelf-life.
研究领域:
食品科学
·
植物病理学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yi Luo,Min Zhang,Ziye Zhu,Wenhui Zhang,Shenghua Ding,Xinping Lin,Xiangyu Sun,Tingting Ma
The effects of early harvesting (EH) on storage characteristics, nutritional quality and metabolite profiles of kiwifruit at harvesting, room-temperature post-ripening, and low-temperature post-ripening (LTP) modes were comprehensively investigated. Overall, EH resulted in significant losses of soluble solids and dry matter, and significantly higher decay and weight loss rates after post-ripening. Meanwhile, during LTP, EH caused higher cold sensitivity in fruit manifested by higher incidence and index of chilling injury, also led to severe loss of ascorbic acid and total phenolics. Additionally, EH induced insufficient accumulation of organic acids, sugars, and amino acids in fruit at harvest, as well as an enrichment of bitter flavonoids, impairing fruit flavor. Remarkably, EH upregulated flavonoids, phenolic acids, lignans and coumarins, terpenoids, and alkaloids metabolites, particularly under LTP mode, which might be a potential pathway of fruit response to cold adversity. Six metabolites were screened as potential biomarkers to differentiate normal and early harvested kiwifruit.
研究领域:
园艺学
·
植物生理学
·
食品科学
·
代谢组学
·
采后生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2022
·
IF 11.504
Xin Huang,Min Hong,Li Wang,Qingran Meng,Qinfei Ke,Xingran Kou
Many hydrophilic edible coating materials with antioxidant and antibacterial activities usually have weak adhesion on waxy hydrophobic surfaces of fruits and vegetables, seriously restricting the application of edible coating in food preservation. In this work, Epigallocatechin gallate (EGCG) was grafted with pectin by free radical mediated reaction to attempt to enhance the adhesion of pectin on the hydrophobic surface of fruits and vegetables through the unique pyrogallol structure of EGCG. The effects of covalent grafting of EGCG with different types of pectin on its physicochemical properties, antioxidant activity , and antibacterial activity were investigated. The results found that low methoxy pectin (LMP) grafted with EGCG (LMP-EGCG) coating could significantly reduce the weight loss, decrease phenol content and the activity of polyphenol oxidase of grapes (p < 0.01), and inhibit the lipid oxidation and inhibit the growth of microorganisms of grapes during post ripening (p < 0.01). Finally, the contact angle and solubility in water were used to evaluate the adhesion properties of LMP-EGCG on the surface of grapes, and the results showed that the covalent grafting of EGCG significantly enhanced the wetting and adhesion properties of pectin coatings on the surface of grape skin. Collectively, these results suggested that the covalent grafting of EGCG endowed the adhesion ability of edible coating of pectin on the hydrophobic surface of fruits and vegetables, which had broad application potential in the field of fruit and vegetable fresh-keeping.
研究领域:
食品科学
·
农业化学
·
采后技术
✓ 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）