Foods
·
2022
·Vol. 11
·期 18
·2804
·
IF 5.561
Xiaobo Gu,Xue Zhang,Keqing Wang,Xi Lv,Ruyi Li,Wen Ma
Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (Vitis viniferaL. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination.Keywords:wine grape;volatile compounds;aroma maturity;harvest
研究领域:
葡萄栽培学
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食品科学
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DOI
高影响因子
JOURNAL OF ENVIRONMENTAL MANAGEMENT
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2025
·
IF 8.4
Xinyuan Ma,Haobo Bai,Guoxue Li,Lingling Li,Haofeng Meng,Yan Liu,Jing Yuan
In order to reduce N 2 O emissions during composting, the effects of different nitrification inhibitors (NI), dicyandiamide (DCD) and 3,4-dimethylpyrazole phosphate (DMPP), on compost maturity, N 2 O, and NH 3 emissions were studied under continuous incremental addition. This study used pig manure and corn straw as composting materials, based on the total nitrogen (TN) content of the initial mixture, two treatments were set: DCD (2.5% in the early phase and 5.0% in the maturation phase) and DMPP (0.25% in the early phase and 0.75% in the maturation phase) in a composting experiment. The results showed that adding DCD and DMPP did not affect the compost maturity, with the seed germination index (GI) of final compost reaching 80.76%–97.06%. Before the maturity period of compost, ammonia (NH 3 ) emissions accounted for 98.5%–99.4% of total emissions. Compared with the control group (CK), the addition of DCD and DMPP in the early stage reduced NH 3 emissions by 8.85% and 12.83%, respectively, by decreasing the ammonification rate. During the mature stage of composting, N 2 O emissions account for 95.6%–98.9% of the total emissions. The addition of DCD and DMPP delayed N 2 O emissions by 4 and 6 days, respectively, through nitrification inhibition. The DMPP amendment also reduced cumulative N 2 O emissions by 54.50% and increased the nitrogen content of the final compost. Correlation analysis showed that N 2 O was mainly originated from the denitrification of nitrification substrate (NO 2 − -N and NO 3 − -N). This study provides technical support for low-carbon management of agricultural waste.
研究领域:
环境科学
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农业生态学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xiaoai Chen,Chunhe Gu,Kexue Zhu,Fei Xu,Zhen Feng,Yanjun Zhang
Different ripeness plays a key role in the final quality and flavor of Noni products, but the variations of quality and flavor during Noni ripening are still unclear. In this study, physicochemical analysis combined with electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC–MS) were used to investigate the effect of different ripeness levels on Noni fruit quality and flavor chemistry. The results showed that the optimum stage of nutrient accumulation is 7–8 ripe (7M−8M), in which especially the higher contents were 144Mg/100 g vitamin C, 11.08 g/kg polyphenols, 15.32 g/kg flavonoids and 2420Mg/kg potassium. Octanoic acid and hexanoic acid with an unfriendly odor began to decrease significantly after 8 ripe (8M), the lowest contents were 256.76 and 231.26 ng/g at 9 ripe (9M). Sour, astringent and fresh tastes are the dominant tastes of Noni fruit. Therefore, the optimum harvesting time of Noni fruit is 8M.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hang Liu,Chen Yang,Xiaolin Wu,Shengfeng Peng,Lei Zhou,David Julian McClements,Wei Liu
Plant-derived extracellular vesicles have considerable potential as natural pharmaceutical and nutraceutical delivery systems. However, the impact of plant maturity on the physicochemical and structural properties of isolated extracellular vesicles is currently unknown. In this work, extracellular vesicles isolated from oranges at different maturity stages were first characterized and compared. Afterwards, polyphenol-load orange juices were successfully prepared by incorporating polyphenols (mainly curcumin) into extracellular vesicles originated from orange juices. Encapsulation in vesicles was found to increase the solubility, stability, bioaccessibility, and antioxidant activity of curcumin, but the effects depended on the maturity of oranges. Specifically, the vesicles from unripe and ripe orange juices were more effective for curcumin delivery than those from overripe orange juice. Conclusively, this study has provided important new information about the optimum maturity for isolating fruit-derived extracellular vesicles. Moreover, the extracellular vesicle-based delivery systems developed in this study may facilitate the design of more effective functional foods and beverages.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2022
·
IF 6.449
Teng Wei,Le Dong,Shengyue Zhong,Hongshen Jing,Zeyuan Deng,Qiang Wen,Jing Li
Camellia chekiangoleosa Hu. ( C. chekiangoleosa ) is an oil-bearing tree species with high oleic acid content and properties such as rapid oil formation. A report related to the evolution of its seed chemical composition during ripening is limited. This study investigates changes in the chemical composition of C. chekiangoleosa seeds during maturation. For this purpose, eight clones of C. chekiangoleosa fruit samples were harvested at different ripening degrees. Finally, an improved Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method was used to assess the quality of mature oils based on key analytical parameters including oil yield, fatty acids composition and lipid concomitant. The difference in the analytical parameters of the eight sample’s oils gradually decreased as ripening progressed. Moreover, during the seed development of C. chekiangoleosa , higher protein and starch content was observed at the early stages. In addition, as ripening advances, the soluble sugar content fluctuated during maturation, while the oil content increased significantly. During ripening, monounsaturated fatty acids (MUFA) increased, while polyunsaturated fatty acids (PUFA) decreased. As ripening advances, the amounts of α-tocopherol, squalene, and β-sitosterol decreased to a stable range. The PCA results further proved that the composition of C. chekiangoleosa seed oils remained almost constant after 25 August. Therefore, an improved TOPSIS based on Mahalanobis distance was used to evaluate the quality of C. chekiangoleosa seed oils collected at three time-points after maturity. Moreover, LK006 and LK32 were evaluated as better than other clones and more suitable for breeding and processing.
研究领域:
植物学
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食品科学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Kai Zhu,Jinghua Wu,Ankai Hu,Zihao Yin,Zhiqiang Hou,Xingqian Ye,Shiguo Chen
A primary challenge of polysaccharide analysis is the need for comprehensive extraction and characterization methods. In this study, mulberry polysaccharides at different maturities were fully extracted through a two-step process involving ethylenediaminetetraacetic acid (EDTA) and sodium hydroxide (NaOH), and their structures were determined by a combination analysis of monosaccharides and glycosidic linkages based on liquid chromatography triple quadrupole mass spectrometry (LC/QqQ-MS). The results indicate mulberry polysaccharides mainly contain highly branched pectic polysaccharides, (1,3,6)-linked glucan, xylan, and xyloglucan, but the content of different portions varies at different maturity stages. HG decreases from 19.12 and 19.14% (green mulberry) to 9.80 and 6.08% (red mulberry) but increases to 17.83 and 11.83% as mulberry transitioned from red to black. In contrast, the contents of glucan showed opposite trends. When mulberry turns red to black, the RG-I arabinan chains decrease from 47.75 and 28.86% to 13.16 and 12.72%, while the galactan side chains increase from 1.18 and 1.91 to 8.3 and 6.49%, xylan and xyloglucan show an increase in content. Overall, the two-step extraction combined with LC/QqQ-MS provides a new strategy for extensive analysis of complex plant polysaccharides.
研究领域:
植物化学
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分析化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Mingming Zhao,Huizi Lu,Zhiheng You,Huayun Chen,Xiao Wang,Yaqing Zhang,Yixian Wang
Developing a colorimetry-based artificial scent screening system (i.e., an olfactory visual sensing system) with high sensitivity and accurate pattern recognition for detecting fruit ripeness remains challenging. In this work, we construct a flexible dye/CelluMOFs-based sensor array with improved sensitivity for on-site detection of characteristic gases of fruits and integrate a densely connected convolutional network (DenseNet) into the sensor array, enabling it to recognize unique scent fingerprints and categorize the ripeness of fruits. In the system, CelluMOFs are synthesized through in situ growth of γ-cyclodextrin metal–organic frameworks (γ-CD-MOFs) on flexible fiber filter paper to fabricate a uniform, flexible and porous dye/CelluMOFs sensitive membrane. Compared to the pristine filter paper, the CelluMOFs exhibit increased porosity with a 62 times higher specific surface area and a 3-fold increase in dye loading capacity after 12 h of adsorption. The prepared dye/CelluMOFs sensing film shows outstanding mechanical and detection stability with negligible deviation after 100 cycles of rubbing. The colorimetric visualization arrays with multiple colorimetric dye/CelluMOFs chips, enable the sensitive recognition and detection of nine kinds of characteristic fruit odors and achieve a high response at 8–1500 ppm of trans-2-hexenal, showcasing remarkably low gas detection thresholds. On the basis of the ppm-level limit of detection with high sensitivity, the fabricated colorimetric sensor arrays are typically used for in situ assessment of fruit ripeness by integrating DenseNet. This approach achieves a satisfactory classification accuracy of 99.09% on the validation set, enabling high-precision prediction of fruit ripeness levels.
研究领域:
食品科学
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材料科学
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人工智能
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产品关联
DOI
PubMed
高影响因子
ORGANIC GEOCHEMISTRY
·
2025
·
IF 2.5
Yili Mao,Ke Du,Xiaofeng Xia,Zhiwei Gao,Qilin Xiao,Quan Shi,Yongge Sun
Benzothiophenes (BTs) and dibenzothiophenes (DBTs) are an important organic sulfur compounds (OSCs) in crude oils, primarily as proxies for thermal maturity and secondary alteration, though their biological sources and depositional environments remain debated. Compound-specific stable carbon isotopic measurements could provide new insights into their origins. In this study, we employed improved methylation/demethylation reactions for selective separation of thiophenic and sulfidic compounds from crude oils to measure the stable carbon isotopic compositions of individual BTs and DBTs. Experiments with model compounds show no significant isotopic fractionation of BTs and DBTs through entire procedure, while small fractionation occurs for sulfidic compounds. Pre-removal of alkanes and additional purification by alumina column chromatography effectively reduced co-elution interference, enhancing the accuracy of isotopic measurements. To demonstrate the method’s applicability, two crude oils from Chinese petroliferous basins were analyzed, integrating δ 34 S values of individual DBTs. In the low maturity, non-biodegraded lacustrine oil, the DBTs exhibit highly 13 C-depleted values (av., −35.2 ‰) compared to oil fractions and non-sulfurized individual organic compounds. With the exception of 1-methyldibenzothiophene (−29.1 ‰), the BTs are enriched in 13 C relative to DBTs by up to ∼5.5 ‰, suggesting the distinct organic sources. In the biodegraded marine oil, although a small discrepancy in δ 13 C values (∼1 ‰) remains, similar δ 13 C values of oil components indicate a shared source, as shown by δ 13 C values of pristane (–33.0 ‰) and phytane (–33.7 ‰). δ 34 S values of individual DBTs (21–23 ‰) suggest a common source for organic sulfur given its moderate maturity (equivalent vitrinite reflectance of ∼0.9 % R equ ). While OSCs formation in oils from the Tarim Basin is attributed to the incorporation of TSR-H 2 S into labile compounds in biodegraded oils, we propose that OSCs in these oils form mainly from sulfur re-incorporation, followed by cyclization and/or aromatization into functionalized aromatic and alkyl cyclohexane compounds at the early stage of diagenesis. This leads to similar carbon and sulfur signatures in BTs and DBTs. Therefore, successful carbon isotope measurements of individual BTs and DBTs could provide new insights into their sources and formation pathways, and application limitations. Future studies on samples from diverse geological settings could further demonstrate the methods potentials.
研究领域:
地球化学
·
石油地质学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 12
·期 1
·7
·
IF 5.561
Fengxia Tang,Chuan Li,Xiaoran Yang,Jiandu Lei,Hongxia Chen,Changwei Zhang,Chengzhang Wang
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the ‘Koroneiki’ group and ‘Manzanilla’ group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The ‘Koroneiki’ group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of ‘Ascolana tenera,ArbequinaandZhongshan24’ group, but brought the risk of shortening the shelf-life. The ‘Ulliri Bardhe,Empeltre,Ezhi8,Yuntai14andPicual’ group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.Keywords:virgin olive oil;chemical compounds;maturity index;variety;physical parameters
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
Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Liu Wangyu,Tan Zhenhua,Xie Weigui
With the continuous growth of tomato yields and the need to address the cumbersome task of manual harvesting, the development of harvesting robots presents a promising solution for tomato harvesting. A key challenge lies in improving the success rate of these robots for reliable tomato harvesting without causing damage. This study aims to propose a rigid-flexible coupled gripper to ensure higher success rates in tomato harvesting, while also incorporating an advanced method for detecting fruit ripeness. The paper introduces a flexible hydrogel pressure sensor, featuring a wide detection range, high sensitivity, and excellent stability, integrated into the gripper design. A signal acquisition system based on a sensor array is developed, enabling the accurate capture of force signals during the tomato grasping process. The sensor array collects tactile sequence data in real-time, which, when combined with compressive deformation data from the fruit, forms a comprehensive dataset. To detect tomato ripeness, four classification models—Long Short-Term Memory (LSTM), Convolutional Neural Networks (CNN), Multi-Layer Perceptron (MLP), and Fully Convolutional Networks (FCN)—are implemented. Among the four models, the LSTM network achieves the highest classification performance. The overall recognition accuracy for tomatoes of different ripeness levels, within the same variety and at room temperature, is determined to be 99%. The results demonstrate that the combination of a flexible gripper with hydrogel sensors not only preserves the integrity of the tomatoes but also ensures accurate detection of fruit ripeness. This innovation has the potential to significantly enhance the performance of tomato harvesting robots, contributing to more efficient and automated agricultural practices.
研究领域:
农业工程
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植物生理学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Xueyan Wei,Kang Xu,Weishuai Qin,Shuo Lv,Mengmeng Guo
The effect of hawthorn berries ripeness on the physicochemical, structural and functional properties of hawthorn pectin (HP) and its potential in sweet cherry preservation were investigated. With the advanced ripeness of hawthorn berries, the galacturonic acid (GalA) content decreased from 59.70 mol% to 52.16 mol%, the molecular weight (Mw) reduced from 368.6 kDa to 284.3 kDa, the microstructure exhibited variable appearance from thick lamella towards porous cross-linked fragment, emulsifying activity and emulsions stability, antioxidant activities , α-amylase and pancreatic lipid inhibitory capacities significantly increased. The heated emulsion stored for 30 d presented higher creaming index and more ordered oil droplets compared to the unheated emulsion. With the extended berries ripeness, the firmness of HP gels remarkably decreased from 225.69 g to 73.39 g, while the springiness increased from 0.78 to 1.16, HP exhibited a superior inhibitory effect in water loss, browning, softening, and bacterial infection in sweet cherries preservation.
研究领域:
食品科学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biofabrication
·
2024
·
IF 8.2
Rong Pan,Chenyu Lin,Xiaoyan Yang,Yuanyuan Xie,Lixia Gao,Ling Yu
Three-dimensional (3D) cell culture has been used in many fields of biology because of its unique advantages. As a representative of the 3D systems, 3D spheroids are used as building blocks for tissue construction. Larger tumor aggregates can be assembled by manipulating or stacking the tumor spheroids. The motivation of this study is to investigate the behavior of the cells distributed at different locations of the spheroids in the fusion process and the mechanism behind it. To this aim, spheroids with varying grades of maturity or age were generated for fusion to assemble micro-tumor tissues. The dynamics of the fusion process, the motility of the cells distributed in different heterogeneous architecture sites, and their reactive oxygen species profiles were studied. We found that the larger the spheroid necrotic core, the slower the fusion rate of the spheroid. The cells that move are mainly distributed on the spheroid's surface during fusion. In addition to dense microfilament distribution and low microtubule content, the reactive oxygen content is high in the fusion site, while the non-fusion site is the opposite. Last, multi-spheroids with different maturities were fused to complex micro-tissues to mimic solid tumors and evaluate Doxorubicin's anti-tumor efficacy.
研究领域:
细胞生物学
·
肿瘤学
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生物医学工程
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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）