FOOD CHEMISTRY
·
2024
·
IF 8.5
Bingzhi Li,Kun Cheng,Lunjie Huang,Pengyu Chen,Linpin Luo,Liang Zhang,Ting Du,Tong Zhang,Qingqing Li,Yiyue Ma,Bangfeng Fu,Maojun Jin,Jianlong Wang
The acidophilic and heat-resistant traits of Alicyclobacillus acidoterrestris ( A. acidoterrestris ) present a formidable challenge to fruit juices production safety. To address the limitations of conventional thermal sterilization, a novel bacterial capture device MPDEL has been developed. This innovative device utilizes dopamine-coated magnetic nanoparticles that are covalently linked with lysozyme, enabling efficient and rapid capture of A. acidoterrestris in acidic juices, followed by facile magnetic-controlled separation for subsequent removal. Lysozyme not only recognizes and directional anchors the bacterial surface, but facilitates the adhesion of polydopamine to the bacterial surface. Benefiting from the abundant binding sites and rapid adsorption kinetics, this un-thermal treatment completely removes 10 4 CFU/mL of A. acidoterrestris from the juice within a span of 20 min. The MPDEL exhibits high capture performance, negligible cytotoxicity and no discernable impact on juice quality, offering a novel option for the removal of A. acidoterrestris from fruit juices.
研究领域:
食品科学
·
微生物学
·
纳米技术
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PROCESS BIOCHEMISTRY
·
2022
·
IF 4.885
Chengchen Cai,Ming Zhang,Haiming Chen,Wenxue Chen,Weijun Chen,Qiuping Zhong
Mango juice (MJ) has high nutritional value and decent flavor. However, its aroma could be easily changed by heat treatment during processing, which affects its acceptability and quality. In this study, Bacillus subtilis -HNU-B3 that could transfer carotenoid, was obtained from orchard soil to improve the aroma of fermented mango juice (FMJ). Compared with MJ, the organic acid content of FMJ by B. subtilis -HNU-B3 was significantly changed, and the contents of succinic acid and malic acid were increased to 3.68 mg/mL and 2.04 mg/mL, respectively. Moreover, volatile compounds identified by headspace solid-phase micro-extraction gas-phase mass spectrometry in FMJ were norisoprenoid and acetoin, accounting for 51.52 % of the total volatile substances. In addition, B. subtilis -HNU-B3 fermentation significantly increased the antioxidant capacity and total phenol contents of MJ, and the activity of carotenoid cleavage dioxygenase was 188 U/L. In conclusion, the aroma of FMJ could be improved by B. subtilis -HNU-B3 through increasing the content of norisoprenoid and acetoin. Our results provide theatrical support for Bacillus subtilis to improve the aroma quality of FMJ.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Tingwen Wang,Gang Yang,Kewei Chen,Muying Du,Zsolt Zalán,Ferenc Hegyi,Sameh Awad,Nassra Dabou,Amel Ahmed Ibrahim,Jianquan Kan
Patulin (PAT) is a neurotoxic fungal metabolite that commonly contaminates fruits and their derivatives, causing substantial economic loss and serious harm to human health. In this study, we screened a PAT-degrading yeast strain, Geotrichum candidum XG1, among 12 probiotic strains. It efficiently degraded 96.80 % of PAT (5 μg/mL) within 48 h in potato dextrose broth and completely degraded PAT in fresh apple juice. G. candidum XG1 degraded PAT mainly by secreting intracellular enzymes, which were induced by PAT, and the degradation rate increased with increasing induction time. Ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry identified ascladiol as a PAT degradation product that disappeared within 96 h. Notably, both G. candidum XG1 and its intracellular enzymes affected the quality of apple juice, and G. candidum XG1 enhanced the flavor of apple juice. Overall, these results highlight the potential of G. candidum XG1 to remove PAT from apple juice.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Chao Yang,Chen Hu,Lingxuan Huang,Bangzhu Peng
Bioenzymatic degradation exhibits great potential for mycotoxins removal. So far, little is known about patulin (PAT) degrading enzymes from Saccharomyces cerevisiae . Here, the degradation mechanism of PAT by a free methionine-R-sulfoxide reductase (FRMSR) from S. cerevisiae was investigated. The results showed that purified FRMSR had high degradability without cofactor and displayed strong substrate specificity. The optimal degradation conditions in aqueous solution were 37 °C and pH 7.0. Isothermal titration calorimetry and molecular docking suggested that the PAT degradation by FRMSR was related to the hydrogen bonds formed between amino acids with PAT. Site-specific mutagenesis indicated that the mutation of Asp151 had the most significant effect on the degradation rate. Furthermore, the addition of FRMSR successfully degraded 88.16 % of PAT in apple juice without affecting its soluble solids content, pH value, titrable acidity and total phenols. These findings could provide valuable insights into the development of PAT-degrading enzymes in apple products and their industrial applications.
研究领域:
食品科学
·
生物化学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2015
·
IF 3.082
Rui Cai,Yahong Yuan,Zhouli Wang,Chunfeng Guo,Bin Liu,Chunqing Pan,Laping Liu,Tianli Yue
Alicyclobacillus acidoterrestris can survive the pasteurization process, multiply in pasteurized juices and produce guaiacol which causes medicinal or antiseptic off-flavors. Chemical preservatives have the potential to suppress outgrowth of surviving populations during subsequent storage of fruit juices. In the present study, the individual effects of potassium sorbate , sodium benzoate , potassium metabisulfite , dehydroacetic acid , ethyl 4-hydroxybenzoate, cinnamic acid and ε-polylysine on A. acidoterrestris growth and guaiacol production were firstly evaluated in a laboratory medium. Of the seven preservatives investigated, only dehydroacetic acid, cinnamic acid and ε-polylysine were effective both in controlling growth and guaiacol formation by A. acidoterrestris . Then, these three antimicrobials were applied to apple juice. Through the addition of 270 mg/L dehydroacetic acid, 108 mg/L cinnamic acid or 100 mg/L ε-polylysine, the A. acidoterrestris counts were reduced by 3.43, 3.17 and 4.78 log colony forming unit (CFU)/mL, respectively, and no guaiacol was detected after 14 days of storage. Sensory evaluation revealed that the addition of these three preservatives did not affect the organoleptic properties of the apple juice. Results obtained in this paper could be very useful for a better control of A. acidoterrestris -related spoilage in the fruit juice/beverage industry.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
Food Analytical Methods
·
2014
·Vol. 8
·期 2
·428-437
·
IF 1.802
Zeng Fang,Ou Jun,Huang Yufen,Li Qian,Xu Guizhi,Liu Zhongzhen,Yang Shaohai
The present paper reports the application of an optimized pre-column derivatization procedure with aminoquinolyl- N -hydroxysuccinimidyl carbamate (AQC) to the determination of 21 free amino acids in fruit juices. The method permitted the optimal separation of 21 amino acids and ammonium in 30 min. Excellent response linearity was obtained from 2 to 1,000 μM for all amino acids, except tryptophan, for which the linearity was 5–1,000 μM. The fluorescence detection limits ranged from 0.08 pmol (phenylalanine) to 0.69 pmol (cysteine), except for tryptophan (7.89 pmol), for a signal-to-noise ratio of 3. The relative standard deviations of peak areas ranged from 0.1 to 0.4 % for intraday analysis and from 2.1 to 5.0 % for interday analysis. The method was applied to analyze the free amino acids in six fruit juices, and the recoveries of the proposed method were 90.4 to 103.3 %. The total free amino acid content ranged from 56.97 mg L −1 (apple) to 469.45 mg L −1 (longan) in six fruit juices. Aspartic acid (Asp), glutamic acid (Glu), asparagine (Asn), serine (Ser), and glutamine (Gln) were present in higher levels in most samples, whereas cysteine (Cys) was below the detection limit in the selected samples. Notable advantages of this method include its speed, ease, low cost, good repeatability, high sensitivity, excellent precision and accuracy, and anti-interference in high-sugar matrices.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Qisen Xiang,Xiufang Liu,Junguang Li,Shengnan Liu,Hua Zhang,Yanhong Bai
This work aimed to evaluate the effects of dielectric barrier discharge (DBD) plasma on inactivation of spoilage yeast Zygosaccharomyces rouxii ( Z. rouxii ), in apple juice. Results showed that DBD plasma treatment at 90 W for 140 s resulted in about 5-log reduction of Z. rouxii in apple juice. The levels of extracellular nucleic acids and proteins as well as contents of H 2 O 2 and NO 2 − in yeast extract-peptone-dextrose (YPD) medium increased significantly after DBD plasma treatment at 90 W for 40–200 s. The increases in membrane permeability and generation of reactive species would likely contribute to DBD plasma-mediated inactivation of Z. rouxii . DBD plasma caused significant changes in pH, titratable acidity, and certain color parameters of apple juice, but had no effect on the contents of total soluble solids, reducing sugar, and total phenolics. This study provides key implications for the application of DBD plasma in fruit juice processing.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Manshun Liu,Jing Wang,Qingfeng Yang,Na Hu,Wentao Zhang,Wenxin Zhu,Rong Wang,Yourui Suo,Jianlong Wang
Patulin (PAT) is one of the most common toxic contaminants of apple juice, which causes severe food safety issues throughout the apple industry. In order to remove PAT efficiently, a metal-organic framework-based adsorbent (UiO-66(NH 2 )@Au-Cys) was successfully synthesized and used for PAT removal from juice-pH simulation solution and real apple juice. Batch adsorption experiments were systematically performed to study the adsorption behavior for PAT. The results showed that adsorption process could be well described by the Pseudo-second order model and Freundlich isotherm model. The maximum adsorption capacity (4.38 µg/mg) was 10 times higher than the microbe-based biosorbents. Thermodynamic investigation demonstrated that adsorption process was spontaneous and endothermic. Furthermore, no marked cytotoxicity on NIH 3T3 cell lines was observed when the concentration of the adsorbent was lower than 10 μg/mL. Therefore, UiO-66(NH 2 )@Au-Cys is a potential adsorbent for PAT removal from apple juice with little quality changes.
研究领域:
食品安全
·
生物化学
·
材料科学
✓ 已验证
DOI
高影响因子
TALANTA
·
2023
·
IF 6.1
Pengfei Ma,Hualin Guo,Ke Li,Yin Zhang,Huiqing Guo,Zhouping Wang
Patulin (PAT) and ochratoxin A (OTA) are the two main mycotoxins present in apples. Herein, a sensitive aptasensor for simultaneous detection of PAT and ochratoxin OTA was developed. Dual-color gold nanoclusters (AuNCs) with enhanced fluorescence properties were synthesized and employed as fluorescence amplifiers. Two separated fluorescence peaks at 650 nm and 530 nm were monitored simultaneously by employing single excitation (405 nm), corresponding to the aptamer probes of Cys@BSA-AuNCs-Apt PAT and Arg@ATT-AuNCs-Apt OTA , respectively. The fluorescent aptasensor demonstrated satisfying specificity, storage ability and accuracy. Under the optimal experimental conditions, the linear detection range for PAT and OTA was 0.10–50 ng/mL, with the limit of detection of 0.09 ng/mL and 0.06 ng/mL, respectively. Most importantly, practicability of the constructed aptasensor were confirmed by conducting the determination of PAT and OTA in apple juice sample, indicating the great potential of the aptasensor in practical detection applications.
研究领域:
食品科学
·
分析化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Kaibo Yu,Lei Zhou,Yuefang Sun,Zicong Zeng,Huiwen Chen,Junping Liu,Liqiang Zou,Wei Liu
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 4
·786
·
IF 5.2
Shuaishuai Duan,Fengjuan Liu,Qiaomei Qin,Qinlan Jia,Xiaoqian Cao,Zhenyu Hua,Yingying Fan,Cheng Wang
Patulin (PAT) is a toxic secondary metabolite produced byAspergillussp. andPenicilliumsp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly (p< 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products.Keywords:apple juice concentrate;HACCP;patulin;critical control points
研究领域:
食品科学
·
食品安全
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CONTROL
·
2019
·
IF 4.248
Xueke Li,Qiaoying Ming,Rui Cai,Tianli Yue,Yahong Yuan,Zhenpeng Gao,Zhouli Wang
The pollution of heavy metals in fruit juice is still increasing and becoming a significant food safety issue worldwide nowadays. In this work, twelve strains of lactic acid bacteria (LAB) were evaluated for the biomass and their capability to adsorb Cd 2+ and Pb 2+ . One strain of LAB capable of efficiently adsorbing heavy metals in apple juice was screened. The obtained LAB was functionalized by magnetic Fe 3 O 4 nanoparticles (MNPs) and modified by Ethylenediaminetetraacetic acid dianhydride (EDTAD) for generation EDTAD-MNPs-LAB (EMB) adsorbent, which was further characterized by Scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy. The results indicated that the strain of LAB was successfully functionalized and modified by MNPs and EDTAD. The maximum adsorption capacity of EMB adsorbent for Cd 2+ and Pb 2+ in apple juice was 0.57 mg/g and 0.17 mg/g, respectively. The EMB adsorbent could be rapidly separated from the sample solution with the help of magnetic field and the adsorption process has no significant impact on the quality of fruit juice. The regeneration experiments revealed that the EMB adsorbent could be successfully reused. The research provides a new insight and strategy for the effective adsorption and removal of heavy metals from juice.
研究领域:
食品科学
·
环境生物学
·
微生物学
✓ 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）