JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
·
IF 4
Xiaoqi Weng,Jing Zhang,Yunxuan Duan,Jing Chen,Yuanting Zhu,Chen Xiao,Yong Zuo
In the present work, a new strategy for visual detection of nitrite in pickled mustards based on the principle of diazotization coupling reaction was proposed. Under acidic conditions, nitrite could induce the formation of the purplish red compound by reacting with sulfanilamide and N-ethylenediamine (NETH). The Euclidean distance (ED) presented a good linear relationship with nitrite concentration from 0.1 to 15 μg/mL (R 2 = 0.976). Additionally, the agar gel-based colorimetric test tube was further developed by combining the agar and reaction regents. The linear range of detection of colorimetric test tube for nitrite were 0.1–3 μL/mL and 5–20 μL/mL, respectively, demonstrating good quantitative analysis ability. The agar gel-based colorimetric test tube presented great selectivity and anti-interfering properties towards nitrite and was successfully applied for the detection of nitrite in different pickled mustards, demonstrating great practical application prospects. The proposed agar gel-based colorimetric test tube exhibits the advantages of simple preparation, convenient to carry, easy operation, fast reaction and data visualization, is beneficial for the real-time and on-site detection of nitrite, and is helpful for the food safety supervision of pickled mustards.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Honghao Lu,Cuiji Huang,Kena Yu,Zhaoming Liu
To study the effects of mixed starter consisted of different fermentative type of lactic acid bacteria (LAB) on the fermentation of suansun , two lactic acid bacteria ( Leuconostoc citreum NM-12 and Lactobacillus plantarum L 01 ) isolated from Chinese traditional fermented vegetable were used in the preparation of suansun . The fermentation was carried out at ambient temperature (around 25 °C）for 96 h by inoculating different mixing ratios of LAB (inoculated fermentation) or using natural microbes (natural fermentation). The changes of pH, titratable acid (TA), microbe communities, free sugars, organic acids, nitrite and volatile compounds during fermentation were evaluated. Suansun treated with high Leuconostoc citreum ratio inoculation exhibited a quickly change in pH and TA, resulting from the rapid increase in the number of viable cells, at the early stage of fermentation and produced more mannitol (0.12–0.46 mg/mL) and acetic acid (0.93–3.56 mg/mL). However, Suansun treated with high Lactobacillus plantarum ratio inoculation had lower pH and higher TA at the later stage of fermentation and produced more lactic acid (5.32–7.68 mg/mL). No mannitol was detected in suansun when only Lactobacillus plantarum was inoculated in fermentation. No p-cresol was produced in the inoculated fermentation with mixed starter culture , in addition to the production of ethyl acetate and 2.3-butanedione, which had a positive effect on the flavor of suansun . In summary, this study demonstrated the application value of mixed starter consisted of different fermentative type of LAB. LAB types and mixing ratios greatly affected the types and concentration of metabolites in suansun fermentation.
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2013
·
IF 2.906
Yuele Lu,Zhonghua Yang,Luyao Shen,Zhenmin Liu,Zhiqiang Zhou,Jinling Diao
In this experiment, the behavior of 10 pesticides in three different cabbage pickling treatments has been studied. The brine used for pickling was made up with different salt and vinegar contents to determine the influence of different pickling solutions on pesticide dissipation and distribution. A modified QuECHERS and SPE method was established for the analysis of the pesticides in the cabbage and brine. It was found that different pesticides showed different dissipation patterns and finally represented dissimilar residue levels in the cabbage and brine. Statistical analysis was performed to compare the distinctions of these pesticides between each treatment and proved that salt content and pH value had certain influence on the dissipation and distribution of these pesticides during the pickling process. The data from this experiment would help to control pesticide residues in pickled cabbage and prevent potential risk to human health and environmental safety.
研究领域:
食品科学
·
环境科学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xueli Wang,Xueting Liu,Chunmei Sun,Yanwei Cheng,Zhen Li,Shuyi Qiu,Yongguang Huang
Daocai is a traditional salted pickle in the southeastern region of Guizhou with a unique aroma, color, and taste. The quality of Daocai is greatly influenced by the fermentation temperature. In this study, high-throughput sequencing and headspace-gas chromatography-ion mobility spectrometry were used to investigate the changes in microbial community succession and volatile flavor compounds during Daocai fermentation under temperature-controlled (D group) and non-temperature-controlled (C group).We found that the predominant genera in the C group samples were Latilactobacillus (40.57 %), Leuconostoc (21.25 %), Cystofilobasidium (22.12 %), Vishniacozyma (23.89 %), and Leucosporidium (24.95 %), whereas Weissella (29.39 %), Lactiplantibacillus (45.61 %), Mucor (68.26 %), and Saccharomyces (23.94 %) were the predominant genera in the D group. A total of 92 VFCs were detected in Daocai samples, including 5 isothiocyanates, 16 esters, 14 alcohols, 24 aldehydes, 17 ketones, 3 acids, 2 pyrazines, 1 pyridines, 1 thiazoles, 3 furans, 4 alkenes, and 2 nitriles. Further analysis revealed Latilactobacillus , Leuconostoc , Lactococcus , Cystofilobasidium , Leucosporidium , Holtermanniella , and Dioszegia as key bacteria involved in flavor formation. They are closely related to the formation of flavors such as aldehydes, furans, pyridines, and alkenes. This study contributes to our understanding of the relationship between bacterial communities and the flavor formation during Daocai fermentation.
研究领域:
食品科学
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微生物学
·
化学分析
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产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2022
·
IF 4.831
Guo-Qi Zhang,Yu-Han Shi,Wei Wu,Yang Zhao,Zhi-Hong Xu
In this paper, highly fluorescent carbon dots were synthesized from sodium ascorbate and polyethyleneimine at room temperature (R-CDs). The proposed green synthesis method was energy-saving, environmentally friendly and easy online. R-CDs exhibit an optimal emission peak of 490 nm under excitation at 380 nm with a quantum yield of 32 %. R-CDs morphology, composition, and properties were characterized using TEM, FTIR, XPS, UV-vis and fluorescence spectroscopy. The study revealed that nitrite quenched the fluorescence of R-CDs under acidic conditions. Subsequently, this discovered reaction of R-CDs and nitrite was combined with flow-injection technology, and a simple, precise and automatic fluorescence strategy for nitrite determination was accomplished. The response to nitrite was linear in 5–300 μg·L −1 concentration range and the limit of detection was 2.85 μg·L −1 (3.3 S/ k ). This method was applied to nitrite determination in Sichuan pickles during the pickling process and results were consistent with the standard method, demonstrating its feasibility in practical applications.
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
Foods
·
2022
·Vol. 11
·期 22
·3577
·
IF 5.561
Mengyao Wang,Jiawei Liu,Lu Huang,Haiying Liu
Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high salt tolerance, acidification, and growth capacity, was chosen as the starter culture. Meanwhile, a colorimetric sensor array (CSA) sensitive to pickle volatile compounds was developed to differentiate Apo pickles at varying degrees of fermentation. The color components were extracted from each dye in the color change profiles and were analyzed using principal component analysis (PCA) and linear discriminant analysis (LDA). The fermentation process of the Apo pickle was classified into four phases by LDA. The accuracy of backward substitution verification was 99% and the accuracy of cross validation was 92.7%. Furthermore, the partial least squares regression (PLSR) showed that data from the CSA were correlated with pH total acid, lactic acid, and volatile acids of the Apo pickle. These results illustrate that the CSA reacts quickly to inoculated Apo pickle and could be used to detect fermentation.Keywords:Apo pickle;colorimetric sensor array;fermentation;linear discriminant analysis;partial least squares regression
研究领域:
食品科学
·
感官分析
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF APPLIED ELECTROCHEMISTRY
·
2020
·Vol. 51
·期 2
·295-306
·
IF 2.384
Liu Qian,Zhang Binyan,Du Shilong,Li Lin,Liu Fuxin,Fan Weizhou,Liu Xiuhui
Abstract Excessive uptake of nitrite will damage the human health. Hence, there is a rising requirement to construction a highly sensitive electrochemical sensor for detecting the level of nitrite in food precisely. In this work, an electrochemical nitrite sensor was successfully constructed with the porous hollow carbon nanoparticles as the electrode material. The morphology and structure of the synthesized material were characterized by scanning electron microscopy, transmission electron microscope, Brunauer–Emmett–Teller, and Fourier transform infrared spectroscopy. Meanwhile, the electrochemical behavior of nitrite was studied by cyclic voltammetry and amperometry ( i − t ). As a result, the as-constructed sensor exhibited high electrocatalytic activity, high sensitivity (275.7 µA mM −1 cm −2 ), wider linear range (0.037–6950 μM), and lower limit of detection (10.41 nM) toward nitrite oxidation. Finally, the sensor was successfully applied to the detection of nitrite in pickle directly, indicating its feasibility for practical applications. The results showed that the porous hollow carbon nanospheres hold great prospect in sensitive detection of nitrite. Graphic abstract
研究领域:
分析化学
·
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2016
·Vol. 51
·期 10
·2178-2184
·
IF 1.504
Yuanlong Chi,Qisheng Zhang,Gong Chen,Jiayuan Zhao,Hongmei Zhang,Dongying Jia,Kai Yao
Summary Starter cultures of low-salt Chinese paocai were screened from 135 lactic acid bacteria (LAB) by evaluating their antimicrobial activity and growth characteristics. Furthermore, the survival of Escherichia coli O157:H7, nitrite contents and sensory acceptability of the starter-fermented paocai were evaluated. LAB BC92, which was identified as Lactobacillus pentosus , was used as a starter culture to produce paocai. In comparison with naturally fermented paocai, the disappearance time of E. coli O157:H7 in starter-fermented paocai decreased from 5.29 to 3.82 days, and the maximum nitrite content decreased from 11.73 to 8.64 mg kg −1 , and the nitrite reduction time decreased from 4 to 3 days. In addition, starter fermentations were able to accelerate the flavour formation and shorten the paocai ripening period. The paocai that was fermented naturally and fermented by BC92 all had good sensory acceptance, and no significant difference ( P > 0.05) was observed.
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 CHEMISTRY
·
2025
·
IF 9.8
Rui Zeng,Ying Liu,Yue Lu,Chao Chang,Jine Wu
In order to overcome the technical challenges of poor stability and weak antibacterial effects of individual essential oil in food preservation applications, the present study aimed to encapsulate cinnamon and clove essential oil compound by using spray-drying technique. The combination of cinnamon and clove essential oils was determined to have good synergistic bacteriostatic effects by the checkerboard dilution method, and the best bacteriostatic effect could be obtained when the volume ratio was 7:3 for compounding. Microcapsules were prepared using hydroxypropyl-β-cyclodextrin (HPCD) as wall material and compound essential oil as core material, the optimal conditions for the microcapsule preparation process through a one-way test were: homogenizing speed of 8000 r/min, wall material addition of 2 %, HPCD to EO ratio of 1:3, EO to T-80 ratio of 1.5:1, and homogenizing time of 8 min. The physicochemical properties of the prepared compound essential oil microcapsules (EOM) were characterized, and the results showed that the EOM was successfully encapsulated in HPCD with good physicochemical properties, and the encapsulation rate of the prepared microcapsules was measured to be 65.82 ± 4.00 %. The thermal stability of the encapsulated EOM was improved, and volatilization of the essential oils was effectively inhibited. In addition, the EOM showed antibacterial activity against the five types of bacteria tested, and the number of surviving bacteria decreased by about 17–18 % after 72 h. The preservation experiment of low salt pickles showed that the EOM was more effective in maintaining the quality and prolonging the shelf life of the pickles compared with commercial sodium benzoate, which also demonstrated the potential application of EOM in preserving low-salt pickles. This study provides a feasible and new technical strategy for more effective application of plant essential oils in food preservation.
研究领域:
食品科学
·
植物化学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Qiang Wang,Feng Zhang,Yuhong Zhang,Yu Zhang,Hongwei Wang,Jiajia Song,Huayi Suo
This study investigated the antifungal effect, mechanism, and potential application in yogurt of Lactiplantibacillus plantarum ( L. plantarum ) LPP95 isolated from Chinese pickles. The L. plantarum LPP95 showed a high inhibitory effect on the growth of five molds , with the strongest inhibitory effect observed on Penicillium sp. The cell-free supernatants (CFS) of L. plantarum LPP95 resulted in the shrinking of Penicillium sp. spores , and destroyed the integrity of the cell wall and membrane of spores, causing the leakage of nucleic acid from cells. The antifungal activity of CFS was not decreased after heat or proteolytic enzyme treatment but was affected by pH change. The inhibitory activity of CFS was associated with organic acids, and 66 organic acids were identified by LC-MS analysis. In addition, the validation experiments showed that trans -cinnamic acid, citric acid , trans -3-indoleacrylic acid, and DL-4-hydroxyphenyllactic acid all exhibited antifungal activity. Moreover, L. plantarum LPP95 effectively inhibited the growth of Penicillium sp. in yogurt. Overall, L. plantarum LPP95 and its CFS have the potential as biological preservatives.
研究领域:
微生物学
·
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Yage Xing,Ye Qiu,Tianyi Yue,Rumeng Yi,Qinglian Xu,Yu Rao,Jie Huang,Hongjie Pan
The correlation between microbial community succession and volatile flavor substance changes in the fermentation of new pickle fermentation broth was revealed in this study via high-throughput sequencing and gas chromatography-mass spectrometry (GC-MS). Microbiological analysis demonstrated that Lactobacillus (relative abundance ≥93.98%) was the dominant bacterial genus in the broth, whereas Enterobacter was richest only in the first sampling. E-nose and GC-MS inspections revealed that the types and contents of volatile flavor compounds increased continuously with fermentation, rising from 27 volatile flavor compounds in the first sampling to a maximum of 62 species, with the content increasing from 8.686 μg/mL to 106.083 μg/mL. Olefins and alcohols had the highest proportions throughout the fermentation process. The Spearman correlation coefficient revealed that 77 volatile flavor compounds and 22 bacterial genera had medium-high correlations (|ρ| >0.6). Lactobacillus (Gen1), the most dominant genus, was significantly positively correlated with 21 volatile compounds (ρ > 0.6), including myrcene (Ole7), terpinene (Ole12) and ocimene (Ole1), but negatively associated with 13 volatile compounds (ρ < -0.6), including 5-methyl-4-nonene (Ole5l), anisole (Ole26) and 2-octen-4-one (Ket6). Thus, this study may provide a theoretical basis to improve the flavour and overall quality of the new pickle fermentation broth.
研究领域:
食品科学
·
微生物学
·
风味化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Xiru Zhang,Yaxin Li,Yaran Zhao,Hui Guan,Chengwu Jin,Hansheng Gong,Xuemei Sun,Ping Wang,Huamin Li,Wenli Liu
The aim of this study was to investigate the effectiveness of Levilactobacillus brevis on the fermentation kinetics and flavor quality of radish paocai. Compared with spontaneous fermentation (SF), the radish paocai of inoculated fermentation (IF) using Levilactobacillus brevis PL6-1 as a starter could rapidly utilize sugar to produce acid, thus accelerating the fermentation process. The texture including hardness, chewiness, and springiness of the IF were all higher than that of the SF, and the IF paocai showed higher L value in color. L. brevis PL6-1 as a starter could increase the final levels of metabolites of mannitol (5.43 mg/g), lactic acid (543.44 mg/100 g) and acetic acid (87.79 mg/100 g). Fifteen volatile organic compounds (VOCs) were identified as key aroma-active compounds in radish paocai and 8 differential VOCs were considered as the potential markers. L. brevis PL6-1 could improve the levels of 1,8-cineole, 1-hexanol, hexanoic acid, 2-methoxy-4-vinylphenol, and eugenol, giving the radish paocai floral, sweet, and sour aroma, and reduce the unpleasant odor of garlic, onion, and pungent, contributed by erucin, diallyl disulfide, and allyl trisulfide. Sensory evaluation results showed that the appearance, taste, texture, and overall acceptability of IF paocai were all better than the SF group. Therefore, L. brevis PL6-1 could be a potential starter to improve the flavor and sensory quality for radish paocai fermentation.
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）