MOLECULES
·
2020
·Vol. 25
·期 12
·2826
·
IF 3.267
Jun Mei,Feng Liu,Shiyuan Fang,Weiqing Lan,Jing Xie
The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storageKeywords:turbot;modified atmosphere packaging;superchilling;shelf life;quality
研究领域:
食品科学
·
水产学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Fenghua Jiang,Lei Zhou,Wei Zhou,Zhiwei Zhong,Kaibo Yu,Jing Xu,Liqiang Zou,Wei Liu
Fresh-cut lily bulbs have broad consumption prospects in the vegetable market due to their high nutritional value and convenience in processing; however, potential discoloration and microbial infection during storage adversely affect their quality. This study investigated the effect of modified atmosphere packaging (MAP) and plant essential oils (EOs) on the preservation of lily bulbs. The results showed that MAP significantly preserved the color and weight of lily bulbs, and different MAP conditions caused different effects on bacterial inhibition. Low oxygen-MAP (L-MAP) showed a stronger antibacterial effect than air-MAP (A-MAP), whereas appropriate antibacterial agents were still needed to improve the antibacterial effect. Therefore, plant EOs were employed to further control the growth of microorganisms by preparing plant EO solid particles (PESP). The combined use of L-MAP and PESP significantly prolonged the shelf life of lily bulbs to 12 d with higher contents of nutrients and better appearance quality compared to the control. Furthermore, the physiological metabolism of lily bulbs was regulated by combined treatment with L-MAP and PESP, which inhibited starch degradation, MDA accumulation and respiratory oxidase activities.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
Food Packaging and Shelf Life
·
2024
·
IF 8.5
Jia Sha,Cheng Zuxin,Liang Zhu,Kaijun Xiao
The modified atmosphere and antifogging packaging membranes were developed by blending threonine-grafted phosphorylated polyvinyl alcohol (EPT) with polyester-based thermoplastic polyurethane (TPU) via a convenient and eco-friendly blade coating method. EPT/TPU membranes containing 1% EPT demonstrated outstanding gas and moisture permeability, effectively reducing postharvest kiwifruits' respiratory activity. The CO 2 /O 2 separation coefficient and moisture permeability of EPT/TPU membranes reached 8.20 and 133.32 g/(m 2 ⸱24 h), respectively. Additionally, the antifogging property was attributed to a significant drop in water contact angle from 83.3° for TPU to 7° for EPT/TPU membranes. These properties contributed to maintaining a favorable atmosphere inside the package (5.3%−5.7% CO 2 and 15.6%−16.0% O 2 ) and removing moisture in time to prevent fogging, thus providing an ideal storage environment for kiwifruits and slowing down the quality deterioration. EPT/TPU membranes also had excellent mechanical properties. This modified atmosphere and antifogging membranes had broad prospects for fruit and vegetable preservation.
研究领域:
食品科学
·
材料科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
Plants-Basel
·
2021
·Vol. 10
·期 11
·2432
·
IF 3.935
Saichao Wei,Jun Mei,Jing Xie
The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.Keywords:Mangifera indicaL.;simulated transport vibration;low-temperature storage;packaging method;edible coating;modified atmosphere;quality
研究领域:
食品科学
·
采后技术
·
农业工程
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2018
·Vol. 23
·期 9
·2108
·
IF 3.098
Xi Tang,Ye-Lin Shao,Ya-Jie Tang,Wen-Wen Zhou
The grain contamination byAspergillusspp. has been a serious issue. This study exhibited the excellent antifungal effects of the essential oil compounds (EOCs) geraniol and citral against common grain pathogens (A. flavusandA. ochraceus) in vitro and in situ. The inhibitory mechanisms were also evaluated from the perspective of cell membrane permeability, reactive oxygen species (ROS) generation, andAspergillusspp. growth-related gene expression. Meanwhile, the combined effects of EOCs in the vapor phase and modified atmosphere packaging (MAP) were examined to find an alternative preservation method for controllingAspergillusspp. The results indicated that citral exhibited the antifungal activity mainly by downregulating the sporulation- and growth-related genes for both pathogens. Geraniol displayed inhibitory effectiveness againstA. flavuspredominantly by inducing the intracellular ROS accumulation and showed toxicity againstA. ochraceusprincipally by changing cell membrane permeability. Furthermore, the synthetic effects of EOCs and MAP (75% CO2and 25% N2) induced better grain quality than the current commercial fumigant AlP. These findings reveal that EOCs have potential to be a novel grain preservative for further application.Keywords:antifungal activity;geraniol;citral;Aspergillus;relative electric conductivity;reactive oxygen species;gene expression;modified atmosphere packaging
研究领域:
食品科学
·
微生物学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xu Zhang,Nanxin Zhang,Mingjin Li,Wencong Zhang,Ning Ji,Jiqing Lei,Haiyan Sun,Bangdi Liu,Cunkun Chen,Pufan Zheng,Rui Wang
Diseases caused by tuber fungi severely disrupt the storage life and quality of post-harvest Gastrodia elata ( G. elata ). Herein, it was found that the decay of G. elata tubers is primarily attributed to Fusarium solani and Penicillium crustosum . To inhibit postharvest rotting in G. elata tubers, microwave-treatment (MT) was employed as a disinfection method. However, they could not be completely inhibited by a single MT in vivo test, which were at various power levels (300, 500, 700 W) and durations (20, 30, 40 s). Hence, MT (700w, 30s) combined with modified atmosphere packaging (MAP) was employed, which were polyethylene films of varying thickness (20, 30, 40 μm), and its efficiency was validated. Results indicate that the combined treatment improved the quality of infected G. elata tubers. In addition, it decreased 79.81% in decay volume of G. elata tubers compared with the control group. Further results indicate that the reactive oxygen species and energy metabolism pathways of G. elata tubers were activated by the combined treatment, activating the enzyme activity and relative expression of superoxide dismutase, catalase and peroxidase and maintaining the levels of ATP, ADP and energy charge. Taken together, these results indicate that MT combined with MAP is a new and effective method for the post-harvest preservation of tubers and root crops.
研究领域:
植物科学
·
采后生理
·
食品保鲜
·
植物病理学
·
生物技术
✓ 已验证
DOI
高影响因子
Frontiers in Nutrition
·
2024
·
IF 4
Liping Zeng,Aiping Fan,Guangming Yang,Yuping Nong,Yifan Lu,Ruopeng Yang
This study investigated the effects of nisin combined with ε-polylysine on microorganisms and the refrigerated quality of fresh-cut jackfruit. After being treated with distilled water (control), nisin (0.5 g/L), ε-polylysine (0.5 g/L), and the combination of nisin (0.1 g/L) and ε-polylysine (0.4 g/L), microporous modified atmosphere packaging (MMAP) was carried out and stored at 10 ± 1°C for 8 days. The microorganisms and physicochemical indexes were measured every 2 days during storage. The results indicated that combined treatment (0.1 g/L nisin, 0.4 g/L ε-polylysine) had the best preservation on fresh-cut jackfruit. Compared with the control, combined treatment inhibited microbial growth (total bacterial count, mold and yeast), reduced the weight loss rate, respiratory intensity, polyphenol oxidase and peroxidase activities, and maintained higher sugar acid content, firmness, and color. Furthermore, it preserved higher levels of antioxidant compounds, reduced the accumulation of malondialdehyde and hydrogen peroxide, thereby reducing oxidative damage and maintaining high nutritional and sensory qualities. As a safe application of natural preservatives, nisin combined with ε-polylysine treatment has great application potential in the fresh-cut jackfruit industry.
研究领域:
食品科学
·
微生物学
·
采后技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2022
·
IF 6.751
Yue Wu,Jun-Hu Cheng,Kevin M. Keener,Da-Wen Sun
Cold plasma is a novel non-chemical approach, but few studies have investigated its role in controlling postharvest diseases caused by fungus. Herein, the effects of dielectric barrier discharge (DBD) cold plasma on pathogenic enzymes and anthracnose caused by Colletotrichum asianum in mangoes were explored. Results showed that the activities of cell wall degrading enzymes and laccases were all reduced, and pathogenic genes were down-regulated. Plasma-activated water (PAW) was prepared for mango treatment, and the optimal processing conditions were DBD cold plasma treated distilled water for 3 min, stored at 4 °C for 20 h, and soaked mangoes for 10 min. Combining PAW with modified atmosphere packaging effectively alleviated the disease, improved fruit quality, and prolonged the shelf life by 8 d. Taken together, DBD cold plasma could control mango anthracnose, providing an alternative technology for suppressing postharvest fungal diseases and preserving fruit quality.
研究领域:
农业科学
·
食品科学
·
植物病理学
·
采后技术
✓ 已验证
产品关联
DOI
高影响因子
Food Packaging and Shelf Life
·
2020
·
IF 4.244
Hao Huang,Tarun Belwal,Li Li,Yi Wang,Halah Aalim,Zisheng Luo
Consumption of brown rice decreased the risk of chronic diseases, which might be due to the presence of phytochemicals. However, the aging process reduced phytochemical contents of brown rice. The present work investigated modified atmosphere packaging (MAP) of different oxygen levels to preserve cooking qualities and phytochemicals of brown rice during aging storage. Compared with other treatments, 90 % N 2 + 10 % O 2 packaging showed best effect of preserving cooking qualities including texture and microstructure. The oxidation level of brown rice was also the lowest in 90 % N 2 + 10 % O 2 packaging. After storage, contents of phytosterol (campesterol, stigmasterol, β-sitosterol) and phenolic compounds (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, syringic acid, catechin, quercetin) of brown rice in 90 % N 2 + 10 % O 2 packaging were significantly higher than those in other packagings. These results indicated that 90 % N 2 + 10 % O 2 packaging was a suitable MAP method for the retention of acceptable cooking qualities and phytochemical contents of brown rice.
研究领域:
食品科学
·
营养学
·
采后技术
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2025
·
IF 6.3
Xue Li,Dongwen Fu,Shuai Hu,Jinqing Huang,Li Wang,Yao Zhang,Cailing Liu,Bo Dong,Guangxian Liu
Non-contact preservation of meat remains a challenging and active area of research in the food industry. In this study, a non-contact solid spice essential oils preservative (SSEP) was developed and combined with modified atmosphere packaging (MAP, 30 % CO 2 + 70 % N 2 ) for the preservation of chilled fresh chicken. The results showed that SSEP, with essential oils (EOs) loading capacity of 29.49 % (rosemary: cinnamon = 1:1, w/w), exhibited significant antibacterial activity against both Staphylococcus aureus and Escherichia coli . Storage tests demonstrated that the combination of SSEP and MAP effectively delayed spoilage of chicken breast samples, as evidenced by a decrease in total volatile basic nitrogen (TVB-N), total viable count (TVC), and thiobarbituric acid reactive substances (TBARS) by 16.19 %, 32.21 % and 21.28 %, respectively, compared to the MAP-only group after 14 days of storage. High-throughput sequencing revealed that Pseudomonas spp. was the predominant bacteria in control group, while Carnobacterium spp., Serratia spp. and Lactococcus spp. were the predominant bacteria in MAP group. The combination of SSEP and MAP significantly reduced the relative abundance of spoilage bacteria and extended the shelf life by inhibiting the growth of Pseudomonas spp., Carnobacterium spp., Serratia spp. and Lactococcus spp. These findings propose a promising approach for non-contact meat preservation, enhancing the safety and quality of poultry products during refrigerated storage.
研究领域:
食品科学
·
食品保鲜
·
食品微生物学
·
食品安全
·
应用微生物学
✓ 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）