FOOD CHEMISTRY
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2020
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IF 6.306
Yifeng Chai,Ang Li,Su Chit Wai,Congcong Song,Yaoyao Zhao,Yuquan Duan,Baiqing Zhang,Qiong Lin
Cuticular wax chemicals differ among fruit cultivars and contribute to storage ability. However, wax analysis in apple cultivars, particularly during storage, has not been described. In this work, the chemicals and crystal structures of cuticular wax in 10 apple cultivars were analyzed to observe wax functions in apple during storage. Results showed that alkanes and primary alcohols decreased while fatty acids increased in stored fruits of all cultivars compared with the fruits before storage. Terpenoids , aldehydes, and phenols were observed in stored fruits but not in the fruits before storage in all cultivars except ‘Red Star’ fruit. The weight loss rate was significantly correlated with six components including C13 alcohol, C14 alkanes, total alkanes, total wax, C13 alkanes and C54 alkanes in 10 cultivar apple fruits during storage. Our findings indicate that the total wax, particularly alkanes, in the peel of apple fruits is essential for storage and quality control.
研究领域:
植物学
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食品科学
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产品关联
DOI
PubMed
高影响因子
SCIENTIA HORTICULTURAE
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2024
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IF 3.9
Xuan Wan,Xin Lin,Yun Zhang,Dengcan Luo,Junsen Peng,Hua Huang,Xiaochun Ding,Xiaoqing Dong
The occurrence of chilling injury is closely related to changes in wax. In this study, we investigated the relationship in plum fruit between wax presence (CK) and removal of epicuticular wax (REW) based on micromorphology and metabolomics. The results showed that wax reduced the incidence of chilling injury in plum fruit and slowed down the rate of loss of fruit firmness, and that the abundant wax structure not only protected the epidermal cells but also inhibited high-intensity respiration of the fruit. The correlation analysis between wax components and chilling injury illustrated that triterpene components were positively correlated with the occurrence of chilling injury. In summary, the present study revealed that wax components were involved in regulating chilling injury in plums, which provides a research idea to delay and reduce the occurrence of chilling injury in plums.
研究领域:
植物学
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食品科学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
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2022
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IF 6.443
Kun Li,Baoshan Tang,Wenwen Zhang,Xinghao Tu,Jinju Ma,Shujie Xing,Ying Shao,Jing Zhu,Fuhou Lei,Hong Zhang
As an edible coating substrate, the detection of shellac resin has always been an intractable problem. In this paper, an authentication method of shellac resin in shellac-based edible coatings was established. Results showed that the authentication of shellac resin could be skillfully transformed as the identification of 13 targeted metabolites which were monomer compounds of shellac resin. The 13 targeted metabolites were further divided into 6 differential metabolites and 7 common metabolites with the metabonomic method and difference analysis of targeted metabolite contents. Then, four commercial soi-disant shellac-based coating solutions were selected to verify the feasibility of this method, and 7 common metabolites were detected in only one commercial sample, highly consistent with the results of shellac resin. All the above results indicated that the targeted metabolomics approach established in this study could provide a scientific basis for the qualitative authentication of shellac resin in the preservation coating.
研究领域:
食品科学
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分析化学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Yiqing Luo,Lei Hu,Kai Chen,Junyu Xu,Mengting Xiao,Shimeng Li,Yiying Yang,Ying Wang,Zhaoqi Xie,Shaohua Zeng,Chunsong Cheng
Schisandra sphenanthera fruit, a popular wild berry widely used for beverages industrial material in northeast Asian regions, urgently requires origin tracing technologies for adapting to the market rule of ‘better quality, better price’. This study first employed gas chromatography–mass spectrometry to analyze the cuticular wax of S. sphenanthera fruits from three main ecologically distinct production areas in China. The results showed that high levels of fatty acids (FA) and long-chain primary alcohols (LPA, C ≥ 26) were detected in the southwestern region (FA: 2.66 μg/cm 2 and LPA: 2.02 μg/cm 2 ); The highest aldehyde (2.12 μg/cm 2 ) and lowest sterol (0.50 μg/cm 2 ) content were detected from the central region; The lowest total wax (14.52 μg/cm 2 ) and higher sterol content (0.16 μg/cm 2 ) were detected in the eastern region. This study provided five indicative wax tracers firstly that serve as geographical indicators, enhancing knowledge of their ecological adaptability while establishing traceable chemical markers for geographical origin tracing.
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Suliman Khan,Zhang Ke,Mohammad Rezaul Islam Shishir,Naymal Karim,Yue Ji,Zou Xiaobo,Fujun Li
Carboxymethyl cellulose (CMC) is widely used in food packaging films and coatings; however, its pure form exhibits inadequate physico-mechanical and thermal properties, as well as a lack of active functionalities, which limits its broader application. To address these limitations, this study incorporated berry wax (W, 0–12 %) and Salvadora persica L. (miswak) bioactive extract (ME, 0–4 %) into a CMC matrix. FTIR and XRD analyses confirmed good structural compatibility among the components, while SEM characterized the surface morphology. The incorporation of up to 9 % W and 3 % ME synergistically enhanced the films' thermal stability, antioxidant activity, and antibacterial efficacy (inhibition zones of 0–12 mm against both E. coli and S. aureus ). Water barrier properties were significantly improved, with reductions in moisture content (22.36 % to 11.05 %), water solubility (42.00 % to 36.11 %), swelling power (28.47 % to 18.01 %), and water vapor permeability from (1.91 ± 0.5) × 10 −11 to (1.43 ± 1.0) × 10 −11 g·m·m −2 ·s −1 ·Pa −1 . Notably, the optimal coating formulation (CMC/9%W/3%ME) effectively reduced postharvest loss in bananas stored at room temperature, demonstrating its potential as an active coating material for extending the shelf life of fresh produce.
✓ 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）