FOOD CHEMISTRY
·
2025
·
IF 9.8
Ximei Han,Jiayi Chen,Qian Wang,Jie Zhang,Jiaqi Mi,Jianxing Feng,Ting Du,Jianlong Wang,Wentao Zhang
Natural photosensitizers offer promising and sustainable solutions to the challenges of food preservation. This study investigates the potential of chlorogenic acid (CA), a naturally occurring phenolic compound with dual photoactive and antimicrobial properties. Under Xenon lamp irradiation (100 mW/cm 2 ), CA at a concentration of 0.5 mg/mL demonstrated significant antimicrobial efficacy against both Staphylococcus aureus (10 6 CFU/mL) and Escherichia coli (10 5 CFU/mL). To enhance the practical applicability of CA for cherry preservation, CA was incorporated into agar (AG) films, which exhibited superior physicochemical and mechanical properties, including increased tensile strength and improved gas permeability. Implementation of CA-AG films prolonged the storage duration of cherries by 9 days through effective quality retention and suppression of microbial contamination. This research highlights the potential of CA as an environmentally friendly and functional solution for advanced food preservation technologies.
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
Food Biophysics
·
2024
·Vol. 20
·期 1
·1-16
·
IF 2.8
Yu Cailing,Zhao Yanan,Zu Xinyu,Liang Yan,Wang Hua
This study presents a novel multifunctional hydrogel synthesized by crosslinking Chlorella protein using 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide/n-hydroxysuccinimide, aimed at extending the shelf life of perishable fruits like cherries. Structural, rheological, and scanning electron microscopy analyses revealed that Chlorella protein hydrogels (CPH) possess excellent solid-like properties and a stable porous structure. The water-holding capacity improved significantly from 67.11 ± 0.72% to 96.53 ± 0.61% with increasing CP concentration (10–22.5%, w/v). Additionally, CPH decomposition temperatures were ~ 150 °C (5% weight loss), demonstrating good thermal stability. Due to the ionization of -COOH and -NH 2 groups, the CPH showed excellent pH sensitivity, with low dissolution rates in acidic environments (64.97%) and significantly higher rates in alkaline environments (448.50%). Furthermore, the CPH inhibited the penetration of Staphylococcus aureus and Escherichia coli , and exhibited good free radical scavenging abilities against DPPH (74.50%) and ABTS •+ (97.92%). In cherries preservation tests, CPH extended preservation time to 15 days compared to 5 days in the control group, effectively inhibiting decay, suggesting CPH is a promising choice for multifunctional fruit preservation. Graphical abstract
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Future Foods
·
2024
·
IF 5.2
Baoshan Tang,Jinju Ma,Lanxiang Liu,Juan Xu,Hong Zhang,Kun Li,Xinghao Tu,Qingfang Guan
In order to improve the water-resistance and ultraviolet (UV) barrier properties of pullulan (PL) film, edible composite films were prepared by solution casting based on PL and shellac (SH). The physical properties, thermal stability, mechanical properties, water vapor permeability and UV barrier of the composite films were characterized. The analysis of the functional properties revealed that the composite films had good compatibility, water-resistance (33.50˚–60.15˚), and strong UV-blocking properties (84.60%–0.00%). The addition of SH improved the water-resistance and mechanical properties of the films, but the thermal stability was slightly reduced. These films can be used as an edible coating on Chinese cherries. According to the characteristics of weight loss, decay incidence and other indicators of cherries, the PL-SH composite films can keep Chinese cherries fresh at room temperature at least for 7 days. Therefore, PL-SH composite films may be an environmentally friendly packaging material with application prospects in the fruit preservation industry.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Linyun Mou,Ya Lu,Jiale Ma,Shuwei Shu,Jianlong Li,Ganpeng Li
In response to the rapid quality degradation of peaches due to post-harvest decay, this study developed a composite film for preservation. Two primary pathogens responsible for peach decay, Aspergillus flavus and Talaromyces funiculosus , were identified. Molecular docking attributed to the main binding position of citral and geraniol's interactions with type I polyketide synthase on their antifungal effects, as well as the caffeic acid with its tyrosinase on antioxidant efficacy. β -CD-MOFs were synthesized via vapor diffusion, demonstrating exceptional spatial loading via SEM. CEOs (citral + geraniol) encapsulated in β -CD-MOFs were incorporated into a chitosan/pullulan matrix, yielding a film with 260.27 % fracture tensile strain, significantly ( P < 0.001) outperforming pure chitosan (21.87 %), possessing excellent mechanical properties, and the improvement in the water solubility of the film facilitates the release of active compounds. The utilization of a compositel film on peaches has shown significant efficacy in controlling decay index ( P < 0.05), weight loss ( P < 0.05), firmness ( P < 0.05) and production of malondialdehyde ( P < 0.05). Compared to untreated controls, the treated peaches exhibited an extended shelf life of 2 days, highlighting the superior preservation capabilities of the film. Hence, the film presents a promising solution for fruit preservation.
研究领域:
食品科学
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材料科学
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植物病理学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Hongyi Ren,Shengzi Li,Keying Ding,Yan Wang,Qiping Zhan,Yonghua Zheng,Zhengguo Wu,Peng Jin
After harvest, fruits and vegetables go through the stages of storage, transportation and sales, and how to regulate the role of preservative in different stages is an urgent problem to be solved. Herein, chitosan-stearic acid is synthesized, then interacting with trans-2-hexenal (E2H) to prepare nanoclusters. Subsequently, the temperature-sensitive liposomes were designed to encase E2H by using the special temperature-responsive open-chain phospholipids, and then combined with chitosan to obtain chitosan-based coating film for peach preservation. The thermosensitive liposomes were uniformly distributed, highly dispersed and spherical, which has excellent temperature response characteristics, and the release of active substances could be regulated in the temperature range of 10 °C-40 °C to achieve the effect of on-demand release. In addition, thermosensitive liposomes also have excellent antioxidant and antibacterial activities. Therefore, the obtained chitosan-based coating could maintain the freshness of peaches, improve the quality and extend the storage period of peaches. The edible chitosan coating and active preservative prepared in this study have potential application value in responsive intelligent active packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
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
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2025
·
IF 12.5
Qing Gao,Zerui Ou,Xiangze Jia,Shahid Ahmed Junejo,Bin Zhang,Qiang Huang
Despite the good biological and antibacterial activities, the p-anisaldehyde is easy to evaporate or degrade during processing and storage. Herein, a new V -type starch-cyclodextrin composite carrier was constructed to efficiently encapsulate p-anisaldehyde in addressing the inherent disadvantages. The introduction of β-cyclodextrin (β-CD) enhanced the short- and long-range ordered structures of the composite carrier. The V -type starch-cyclodextrin composite ( V C30) exhibited the highest loading capacity of 142.01 mg/g for p-anisaldehyde, which was significantly higher than that of V -type starch (VS, 97.83 mg/g) and commercial β-CD (128.48 mg/g). The loading capacity of the V-type starch-cyclodextrin composite was positively correlated with its crystallinity and short-range order. The release rate of p-anisaldehyde was in the order of VC30 < β-CD < VS. Under non-cold chain daily storage (25 °C and 57 % relative humidity) for 2 weeks, the p-anisaldehyde of thymol released from complexes was 36 % (VC30), 49 % (β-CD), and 65 % (VS), respectively. Due to the high loading capacity and good sustained release properties, the noncontact preservation of high-value fruit by V C30 controlling p-anisaldehyde release successfully extended the shelf life of cherries from six to twelve days.
研究领域:
食品科学
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材料科学
·
植物保护
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Zuguo Song,Siyu Yao,Chengchun Wu,Jianli Yang,Jinge Shi,Wen Cao,Guangle Pan,Chen Hu,Yanran Wang,Lijuan Chen
This study aimed to investigate the synergistic effect of photothermal films comprising carbon nanoparticles (CNPs) and cellulose nanocrystals (CNCs) in extending the shelf life of kiwifruit. Herein, a novel nanocomposite was synthesized via photothermal synergism by introducing CNPs into CNCs using ultrasonic assembly methods and the resulting composition was mixed with a polyvinyl alcohol (PVA) matrix to develop PVA based films. Results showed that the optimal ratio of CNPs to CNCs was 1:4 for the CNP/CNC composites. The CNPs/CNCs composites mainly bonded through hydrogen bonds and exhibited favorable thermal stability. The mechanical strength of the PVA based films added with 0.2% CNP/CNC composites improved by 79% compared with that of pure PVA films. Water vapor permeability of PVA-based films added with 0.2% CNP/CNC composites reduced by 8%, consistent with the water contact angle results. Notably, the addition of CNPs/CNCs composites to PVA films achieved superior photothermal effects, with the temperature increasing to 76.2°C during 1 min of irradiation, which is 48% higher than that of pure PVA films. Moreover, the addition of CNPs/CNCs composite to PVA films effectively reduced the weight loss and maintained the hardness, pH, and total soluble solid content of kiwifruit during storage. The addition of the CNPs/CNCs composite also delayed the decay time of kiwifruit by 3 days, presenting a novel approach for fruit preservation.
研究领域:
食品科学
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材料科学
·
农业工程
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Mengjun Wang,Linyu Nian,Jiaoyang Wu,Shujie Cheng,Zhiping Yang,Chongjiang Cao
The deterioration of postharvest fruits and vegetables caused by ethylene and microorganisms leads to global resource waste. Therefore, the development of multifunctional packaging materials that scavenge ethylene and inhibit microorganisms is essential to extend the shelf life of fruits and vegetables and minimize waste. Herein, the excellent photocatalytic performance of [email protected] nanoparticles (NPs) was incorporated into chitosan (CS) and sodium alginate (SA) matrix by layer-by-layer (LBL) assembly method to obtain CS/SA/ [email protected] nanocomposite films. These as-prepared films exhibited excellent antibacterial (antibacterial ratio >99%) and ethylene scavenging properties (scavenging ratio >40%) due to the synergistic effect between visible light-induced reactive oxygen species (ROS) and the higher specific surface area of ZIF-8. The extended shelf life of kiwifruit further confirmed the enhanced preservation performance of CS/SA/ [email protected] nanocomposite films. In addition, with the addition of [email protected] NPs, the color, and transparency of the films decreased, but the mechanical strength, thermal stability, hydrophobicity, and barrier properties were improved. In summary, the successful construction of ethylene scavenging and antibacterial films provides new ideas for the innovation of environmentally adaptive and functionalization of films.
研究领域:
材料科学
·
食品科学
·
纳米技术
·
农业工程
✓ 已验证
产品关联
DOI
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Lei Dou,Zimu Zhang,Xiufang Huang,Yaobing Chen,Kai Luo,Jianquan Kan
Considering that the peptide from Idesia polycarpa Maxim.cake meal polypeptide (CIP) is a novel antioxidant agent, this study aimed to develop an efficient and safe food film by incorporating the CIP agent into a gelatin matrix. The films with different concentrations of CIP were characterised and applied in the preservation of nectarines. The results indicated that the CIPF/3% fraction exhibited significant moisture barrier properties, with a water vapor permeability (WVP) of only 8.12 % ± 0.09 %. Additionally, it demonstrated excellent mechanical and antioxidant properties, with scavenging capacities of 76.31 % ± 0.597 %, 65.98 % ± 0.444 %, and 60.98 % ± 0.231% for DPPH, ABTS, and hydroxyl radicals, respectively, surpassing those of other fractions. In nectarine freshness preservation, the Coating/3% fraction showed the best performance. It significantly reduced the weight loss rate of nectarines, improved fruit firmness, maintained the pH value, and minimized nutrient losses, including ascorbic acid and Total soluble sugars (TSS). Furthermore, it effectively preserved the bright surface color of nectarines and extended their shelf life. In summary, the specific environmental protection, safety, and preservation qualities of the CIPF/Coating in food packaging suggest a promising potential for its application.
研究领域:
食品科学
·
高分子科学
·
抗氧化技术
·
食品保鲜
·
材料表征
·
可食用涂层
·
农业副产物利用
✓ 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）