Foods
·
2024
·Vol. 13
·期 2
·340
·
IF 4.7
Mingfeng Qiao,Huan Xiong,Xuemei Cai,Yuqin Jiang,Xinxin Zhao,Baohe Miao
HighlightsWhat are the main findings?The color, energy, and texture properties of loquat jam changed with the prolongation of cooking time.The changes in the content of free amino acids, organic acids and volatile flavor substances with the cooking time caused variation in the olfactory and gustatory senses of loquat jam.There was a significant difference in the E-nose and E-tongue results of loquat jam cooked for 100 min and 120 min.What is the implication of the main finding?Heating and the resulting intramolecular interactions caused changes in the physicochemical parameters of loquat jam.Free amino acids, organic acids, and volatile substances contributed significantly to the flavor composition of loquat jam.When the cooking time reached 120 min, the olfactory and gustatory senses of loquat jam underwent significant changes.AbstractThe study compared and analyzed the quality of loquat jam with different cooking times through physicochemical parameters, headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) and intelligent senses. The results showed that with the prolongation of the cooking time, the color of loquat jam slowly deepened, the energy significantly increased, the adhesiveness, gumminess, hardness and chewiness enhanced, the free amino acid content increased from 22.40 to 65.18 mg/g. The organic acid content increased from 1.64 to 9.82 mg/g. Forty-seven volatile flavor compounds were identified in five types of loquat jam using HS-GC-IMS, among which the relative content of aldehydes was sharply higher than that of other chemical substances, playing an important role in the flavor formation of loquat jam. LJ0, LJ1 and LJ2 had higher aldehyde content, followed by LJ3 and LJ4 had the lowest aldehyde content. The orthogonal partial least squares-discriminant analysis (OPLS-DA) screened 15 marker compounds that could distinguish five types of loquat jam. The E-nose results showed a significant difference in olfactory sense between loquat jam cooked for 100 and 120 min. The E-tongue results corroborated the results of free amino acids (FAAs) and organic acids, indicating that the gustatory sense of loquat jam changed significantly when the cooking time reached 120 min. The results provided a basis for further research on the relationship between the cooking process and quality characteristics of loquat jam.Keywords:loquat jam;cooking time;physicochemical parameters;GC-IMS;intelligent senses
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Li Wang,Shuang Shao,Million Paulos Madebo,Yuanyuan Hou,Yonghua Zheng,Peng Jin
Effect of nano-SiO 2 packing on postharvest quality and antioxidant capacity of two different loquat cultivars (white-flesh ‘Qingzhong’ and red-flesh ‘Dawuxing’) were determined. Results showed that nano-SiO 2 packing significantly inhibited internal browning, retarded the decline of total soluble solids, titratable acidity, ascorbic acid content and extractable juice in both cultivars. Decay index of nano-SiO 2 packing in ‘Dawuxing’ and ‘Qingzhong’ was 53.25% and 42.84% lower than control after the day 12, respectively. Meanwhile, nano-SiO 2 packing enhanced the contents of individual phenolic compounds and soluble sugar compounds, induced higher superoxide dismutase and catalase activities, which contributed to improving 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging capacity. Furthermore, the contents of total soluble solids, ascorbic acid and soluble sugar were higher in ‘Qingzhong’ than those in ‘Dawuxing’, which dedicated to better quality. These results indicated that nano-SiO 2 packing was a promising approach in inhibiting decay, maintaining quality and expanding shelf life of loquats.
研究领域:
植物学
·
食品科学
·
园艺学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOLOGICAL CONTROL
·
2020
·
IF 2.754
Huihui Yang,Ling Wang,Shengjie Li,Xingbiao Gao,Ningning Wu,Yifan Zhao,Weihong Sun
In the present study, the biocontrol efficacy of Metschnikowia pulcherrima E1 against grey spot rot ( Pestalotiopsis vismiae ) on loquat fruits was assessed and along with potential mechanisms of action. Results indicated that decay incidence and lesion diameter were both significantly reduced by treatment of fruits with the yeast, M. pulcherrima E1. M. pulcherrima E1 quickly colonized wounds in loquat fruit stored at either 20 °C or 4 °C. Scanning electron microscopy revealed that the yeast formed a biofilm on the wound surface in loquat fruit which inhibited the invasion of pathogenic fungi. M. pulcherrima E1 also competed with the pathogen for nutrients (iron) and space. Results of dual-culture petri dish assay indicated that M. pulcherrima E1 produces volatile antifungal compounds that inhibit the growth of P. vismiae. SPME-GC–MS analysis revealed that 3-methyl-1-butanol, phenylethyl alcohol and 1-Hexanol are the main volatile organic compounds produced by M. pulcherrima E1 and that had a significant inhibitory effect on the growth of fungal mycelia. M. pulcherrima E1 induced a higher level of defense-related enzyme activity in loquat fruit, including polyphenol oxidase, peroxidase, catalase, ascorbate peroxidase, and phenylalanine ammonia-lyase. Collectively, the results of the present study indicate that M. pulc herrima E1 has good potential to be used as a biocontrol agent against postharvest grey spot rot on loquats. The different mechanisms of action exhibited by M. pulcherrima E1 enhances its ability to control P. vismiae .
研究领域:
植物病理学
·
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
MICROCHEMICAL JOURNAL
·
2022
·
IF 5.304
Panpan Wang,Junxia Wang,Tingting Liu,Zhengpeng Sun,Ming Gao,Kai Huang,Xuedong Wang
As one kind of high nutrition fruits, abandoned loquat causes great waste due to short storage period. For resource utilization, we herein fabricated the loquat fruit-based carbon quantum dots (CQDs) by a facile/green hydrothermal method. The as-fabricated CQDs showed spherical shape with an average size of 4.46 nm, and richness in functional hydroxyl and carboxyl moieties on their surface. Under daylight and UV light, the as-fabricated CQDs displayed light yellow and blue color, respectively, with a fluorescence quantum yield of 10.36%. Upon the addition of MnO 4 − , the fluorescence intensity of loquat-based CQDs was prominently quenched in a concentration-dependent manner, suggesting the feasibility for constructing a sensitive “ON-OFF” nanoprobe. By virtue of changes in UV-Vis absorption, fluorescence lifetime, Stern-Volmer constant and zeta potential, the MnO 4 − -triggered quenching mechanisms were attributable to the joint action of inner filter effect and static quenching. Under optimized conditions, the CQDs supplied wide linear range of 0.2–150 μM, low detection limit of 0.06 μM, and high recovery of 96.0–106.0% for MnO 4 − in environmental waters. Especially, it exhibited the superior selectivity and anti-inference capacity for other commonly existed cations and anions in waters. In contrast to China authentic indirect iodometry method and previously reported approaches, the newly developed “ON-OFF” nanoprobe possesses comparable or even better analytical performance. As far as our information goes, it is the first report on the loquat fruit-based CQDs for successful application in the assay of trace-level MnO 4 − in environmental waters, thereby showing great potential in conventional monitoring.
研究领域:
环境科学
·
材料科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zihan Cai,Weinan Huang,Jiahao Zhong,Jiayue Jin,Di Wu,Kunsong Chen
In this work, the MeJA-loaded gelatin/pullulan/chitosan composite biofilm was prepared to inhibit the chilling lignification of the loquat fruit during storage at 0 °C. The firmness and lignin content were decreased by 89 % and 81.77 % after MeJA-loaded biofilm treatment. Malondialdehyde (MDA) production was almost completely suppressed and chilling injury of loquat fruit was significantly reduced. Enzyme activity results show that the biofilm alleviated chilling lignification mainly by inhibiting peroxidase (POD) activity in the phenylpropanoid pathway (PCCs = 0.715, with lignin content). Also, the conventional MeJA vapor treatment only alleviated lignification on day 3, but the biofilm treatment had a better and more sustained effect throughout the whole storage due to its sustained release ability. Besides, the biofilm had good mechanical properties, transparency and water vapor transmission rate. This work indicates that loading preservatives into biofilms has a promising application prospect for inhibiting the postharvest quality deterioration of fruit and vegetables.
研究领域:
采后科学
·
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
Jiayue Jin,Zihan Cai,Weinan Huang,Jiahao Zhong,Di Wu,Chen Chen,Bangdi Liu,Yanna Shi,Xian Li,Kunsong Chen
Loquat fruit is vulnerable to postharvest chilling lignification. Fumigation with methyl jasmonate (MeJA) could inhibit the lignification, but is inefficient. The present study developed nanoparticles encapsulated with MeJA (MeJA@NPs) with high encapsulation efficiency (94.83 %) and 30 d sustained release capability. Then, a transparent, edible, in situ coating was prepared by blending a gelatin/pullulan solution with MeJA@NPs. The coating could continuously inhibit chilling lignification of loquat fruit, where the firmness increase and lignin accumulation were reduced by 82.7 % and 52.3 % respectively after 6 d of storage. Further analysis of the inhibition mechanism showed that the coating suppressed the peroxidase activity, thereby blocking lignin polymerization. Besides, the coating could also enhance the antioxidant capacity of fruits via activating cinnamate 4-hydroxylase and 4-coumarate: CoA ligase and upregulating the superoxide dismutase, catalase, and ascorbate peroxidase activities. In conclusion, our work provides a novel approach of in situ nanoparticle coating on fruits for postharvest preservation.
研究领域:
采后生理学
·
食品科学与技术
·
农业纳米技术
·
植物生物化学
·
园艺科学
✓ 已验证
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）