Food and Bioprocess Technology
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2024
·
IF 5.3
Xu Hailin,Guo Yaru,Zhou Shufang,Wang Jiayi,Lu Futai,Wang Shuo,Deng Qiliang
Time and temperature are the crucial factors affecting the quality of perishable products. The device capable of recording temperature fluctuation and maintaining time has huge practical potential. In this research, a novel thermal history indicator (THI) was proposed based on covalent organic frameworks (COFs) with the irreversible color change performance. The color change and absorbance of the THI were investigated over a broad monitoring temperature range (− 22 ~ 55 ℃) and were closely correlated with its thermal accumulation over time and temperature. The activation energy ( E a ) of the THI was calculated to be 55.31 kJ mol −1 , which can be used to monitor the perishable products with deterioration reaction E a ranging from 30.31 to 80.31 kJ mol −1 . In addition, the THI also demonstrated the significant response to the environmental temperature fluctuations. Furthermore, the potential applications were evaluated by recording the changes of the THI gel and the total viable count (TVC) of food under the same conditions. The results indicated that the digital images of the colorimetric THI gel were correlated with TVC of food at 4 ℃ and 25 ℃, respectively. These results support that the proposed THI is potential for real-time, accurate, non-destructive, visually, and quantitatively monitoring food freshness during food supply chain distribution. Graphical Abstract
研究领域:
食品科学
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材料科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Lu Mu,Huihui Wang,Zihao Zhang,Hong-Man Hou,Gong-Liang Zhang,Hongshun Hao,Jingran Bi
Monitoring food freshness is considerably important for food safety. In this study, a smart pH-responsive fluorescence hydroxypropyl methyl cellulose-κ-carrageenan-fluorescein isothiocyanate-NH 2 -CaAl 2 O 4 (H-K-F-N) film was prepared. Taking synergetic advantage of the pH-dependent behavior of fluorescein isothiocyanate dye and the luminescence characteristics of calcium aluminate phosphor, the film exhibited a unique strong pH-responsive fluorescence with an exceptional linear relationship (correlation coefficient, R 2 = 0.9993) across a wide pH rang of 2.0–12.0. Moreover, the H-K-F-N film, as a smart sensor, could be used to estimate the total volatile basic nitrogen and total viable count through fluorescence intensity based on the partial least squares regression model and support vector machine regression, respectively. Leveraging the relationship between the fluorescent image's digital signals and food freshness indicators, a smartphone-assisted system was developed. These results demonstrated that H-K-F-N film is promising for applications in intelligent food packaging and food safety monitoring.
研究领域:
食品科学
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生物传感
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材料科学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Long Jiao,Yuwei Li,Mingyu Tian,Shuyi Zhao,Xiaoye Zhang,Soottawat Benjakul,Bin Zhang
A novel class of halogenated curcumin, X-Cur (X = F, Cl, or Br), was synthesized, and its photosensitivity was evaluated. The results showed that Br-Cur with the highest singlet oxygen (1O2) generation capacity exhibited a better photodynamic inactivation (PDI) effect on the small yellow croaker (Larimichthys polyactis) than curcumin. This was attributed to the heavy atom effect of Br, which resulted in Br-Cur having the smallest singlet–triplet energy difference ΔEst(S1-T3) (0.140 eV) and the largest spin–orbit coupling value (0.642262 cm–1). When L. polyactis was treated with 0.025 wt % Br-Cur and exposed to blue LED irradiation (450 nm, 20 mW/cm2) for 20 min, the increase in the total volatile basic nitrogen content (28.23 ± 2.38 mg/100 g on day 6), pH, and total viable count (6.13 ± 0.06 log CFU/g on day 6) could be effectively controlled. Accordingly, Br-Cur is a promising photosensitizer for PDI preservation.
研究领域:
食品科学
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化学
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光化学
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水产养殖
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xiuying Liu,Binbin Guan,Min Yang,Xinwen Bai,Wei Zhang,Pingping Wang,Zaixi Shu,Yiwei Tang,Lijie Zhu
In this study, a novel intelligent water-absorbent cellulose pad with a specified area was developed for the visual and non-destructive monitoring of fish freshness. The pad's substrate was composed of wood pulp cellulose (WPC), and the specified area contained a ratiometric mixture of brilliant blue (BRI) and alizarin (Alz)., fixed with Polyvinyl alcohol (PVA). During the freshness monitoring process, the Alz/BRI-PVA WPC pad exhibited a color transition from green to brown, followed by a shift to purple-red, corresponding to the increasing levels of total volatile base nitrogen (TVB-N) and total viable count (TVC). After testing, a BRI/Alz ratio of 1:8 was selected as the optimal ratio. Compared to the volatile gas-based sensing tags, the pad developed in this study demonstrated a high sensitivity of 53.4% by interacting with the sample exudate to produce signal changes. This study demonstrates the feasibility of using the developed dual-functional pad for water absorption and freshness indications.
研究领域:
食品科学
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材料科学
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传感器
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 11
·e17116
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IF 2.609
Jiayin Huang,Zhiheng Hu,Gaoshang Li,Yingchun Xiang,Jianchu Chen,Yaqin Hu
The objective of this study was to investigate the advantages of liquid nitrogen freezing (LNF) over normal contact freezing (NCF) and individual quickly freezing (IQF). The quality attributes of LNF on crayfish ( Procambarus clarkia ) were characterized by biochemical and structural properties. Compared with NCF and IQF, LNF presented lower total viable counts (TVC) value of 5.83 log(CFU/g), thiobarbituric acid (TBA) value of 0.74 mg/kg, total volatile basic nitrogen (TVB-N) content of 23.43 mg/100 g and α-glucosidase and β-acetyl glucosaminidase enzyme activities. SDS-PAGE patterns confirmed less protein denaturation in LNF. Meanwhile, texture parameters analysis indicated LNF held texture quality better, while scanning electron microscope patterns revealed that muscle fibers in LNF were more uniform. The mathematical models exhibited the significant correlation among biochemical and structural properties. Therefore, LNF was a promising freezing process for crayfish preservation, due to the formation of small intracellular ice crystals and maintenance of cell integrity. Novelty impact statement The LNF which was considered as a promising freezing method was applied in crayfish preservation. The preservation behavior of LNF was characterized and the related protective mechanism was illustrated. The mathematical models were established to clarify the inner relationship between freezing conditions and quality attributes.
研究领域:
食品科学
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生物化学
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低温生物学
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DOI
高影响因子
JOURNAL OF FOOD PROTECTION
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2018
·
IF 1.51
Jieyu Wu,Rongfa Guan,Guozhou Cao,Zhenfeng Liu,Zhe Wang,Haitao Shen,Qile Xia
ABSTRACT In this study, catechin (CT), catechin liposome (CTL), and α-tocopherol (TP) were added to Chinese dried pork to achieve a healthy lipid composition. Their effectiveness in prevention of lipid oxidation was determined by measuring the values of thiobarbituric acid–reactive substances and peroxides. The total viable count in samples was used to identify the antimicrobial activities of CT, CTL, and TP, and the pH values of the samples were determined. Chinese dried pork with antioxidants added at 600 mg/kg was subjected to sensory evaluation. Thiobarbituric acid–reactive substance values, peroxide values, and total viable counts indicated that CTL significantly enhanced the antioxidant and antibacterial effects of CT on Chinese dried pork, especially after storage at room temperature for 25 days. Compared with the two other antioxidants, CTL could better maintain the pH stability of Chinese dried pork at room temperature. Sensory evaluation revealed that the scores of CTL were better than those of CT and TP in terms of preserving the color, flavor, tenderness, and overall acceptability of Chinese dried pork. Use of CTL in Chinese dried pork had good antioxidant and antibacterial effects and maintained color, flavor, and tenderness at a relatively stable level, suggesting that CTL could be used as an antioxidant in Chinese dried pork to enhance oxidative stability and prolong shelf life.
研究领域:
食品科学
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食品技术
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食品保存
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2024
·
IF 11
Qingfang Ying,Shengnan Zhan,Qiuyu Lu,Wenge Yang,Ru Jia,Gaoshang Li,Tao Huang
This study utilized κ-carrageenan (κC), konjac glucomannan (KGM), and xanthan gum (XG) to develop fish gelatin-anthocyanin intelligent hydrogels. The gelation properties, structural characteristic of hydrogels in monitoring shrimps (Litopenaeus vannamei) freshness were explored. The results showed that the addition of polysaccharides to fish gelatin (FG) notably enhanced gelation properties and color stability. During storage of shrimp at 4 °C, the intelligent hydrogels exhibited a progressive color change from transparent to brown. This color change demonstrated a strong linear relationships with total viable counts (TVC) and a significant nonlinear correlations with total volatile basic nitrogen (TVB-N) levels, indicating the intelligent hydrogels’ high reliability and potential for practical application. This approach offers a novel method for assessing and monitoring the quality of fresh aquatic products.
研究领域:
食品科学
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材料科学
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生物技术
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产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2020
·Vol. 85
·期 4
·1037-1044
·
IF 2.479
Yongxia Xu,Yiming Yin,Tao Li,Honglei Zhao,Xuepeng Li,Jianrong Li,Tong Sun
Effects of lysozyme (LYS) combined with cinnamaldehyde (CA) on quality enhancement of olive flounder ( Paralichthys olivaceus ) fillets during refrigerated storage at 4 °C for 20 days were assessed. Changes of total viable count (TVC), K -value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), texture profile analysis (TPA), and trichloroacetic acid-soluble peptide (TCA-soluble peptide) in samples were determined periodically. Results demonstrated that the combination of LYS and CA treatment enhanced the antibacterial activity against S. putrefaciens and P. fluorescens , and lowered TVC values. Meanwhile, LYS combined with CA significantly retarded the increases of TBA value, TVB-N, K -value, and TCA-soluble peptide content compared to the control. Furthermore, the combined treatment also effectively maintained the texture properties of flounder fillets during the storage period. The efficiency was better than that of LYS or CA treatment alone. Thus, LYS combined with CA is promising in olive flounder shelf life extension.
研究领域:
食品科学
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水产养殖
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Han Huang,Yudi Liu,Yanjun Tong,Wei Zhao,Xiaomei Lyu,Ruijin Yang
Pickled aquatic products are often susceptible to spoilage, which can significantly affect their edibility and flavor. This study aimed to improve the safety and quality aspects of pickled crabs by treated with high-pressure processing (HPP, 400 MPa for 5 min). The physical, chemical, microbiological, and flavor properties of the crabs before and after HPP were assessed, correlation and cluster analysis and orthogonal partial least squares discriminant analysis (OPLS-DA) were conducted on specific indicators influencing crab spoilage. The results indicated that HPP effectively reduced the total viable count, psychrophilic bacteria count (PBC), and Escherichia coliform ( E. coli ) count during storage at 4°C (reduced by 30.61%, 36.72%, 100%, day 0, respectively; 19.02%, 21.95%, 100%, day 42, respectively). Moreover, HPP treatment reduced the total volatile basic nitrogen (TVBN) content (35.33 mg/100 g to 31.81 mg/100 g) and the production of putrescine (1858.7 mg/kg to 1293.04 mg/kg) and cadaverine (753.47 mg/kg to 422.08 mg/kg) in the end of storage stage, which extend the shelf life of the pickled crab by 12 days. Furthermore, the application of HPP facilitated the penetration of ethanol into the crab meat, thereby enhancing the development of the characteristic pickled crab flavor. The OPLS-DA analyses indicated that TVBN, TBA, and histamine as deteriorative factors for quality deterioration are key factors determining spoilage of crab, which are significantly correlated with other corruption products. This study provides valuable insights into improving the safety and flavor of crab products, establishing a theoretical basis for ensuring quality control throughout the production process.
研究领域:
食品科学
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微生物学
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化学
·
食品安全
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产品关联
DOI
高影响因子
Food Bioscience
·
2021
·
IF 4.24
Fei Gao,Lin Sui,Guangqing Mu,Fang Qian,Xuemei Zhu
Helicobacter pylori is considered as the causative agent of gastrointestinal diseases. The large increase of drug-resistant strains caused by the treatment of H. pylori makes it very important to develop new treatment strategies. This study aimed to isolate and select Lactobacillus strains from infant feces and evaluate the inhibitory effects against H. pylori . Six strains were initially screened out of Forty-seven Lactobacillus strains obtained from healthy infants feces through evaluating acid (pH 3.0) and bile salt tolerance (0.3%). Based on the re-screening of the four indexes of transit tolerance, hydrophobicity , self-aggregation and anti- Helicobacter pylori , combined with the comprehensive evaluation of principal component analysis , these both strains of IF-3083 and IF-5014 were obtained. And these two strains were identified as Lactobacillus plantarum using 16S ribosomal RNA gene sequences. Also, the two identified strains showed good adhesion to human gastric adenocarcinoma (AGS) and human colorectal adenocarcinoma (HT-29) cells, γ-hemolytic activity and susceptibility to seven antibiotics. The viable count of H. pylori SS1 was significantly decreased when co-cultured with the live cells (LC) or cell-free supernatants (CFS) of these two strains. These preliminary results suggested that L. plantarum IF-3083 and L. plantarum IF-5014 had the potential to be used as probiotics to prevent H. pylori infection.
研究领域:
微生物学
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胃肠病学
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益生菌研究
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Mingyuan Huang,Huhu Wang,Xinglian Xu,Xuqiu Lu,Xiangyu Song,Guanghong Zhou
Spoilage of ready-to-eat carbonado chicken during storage usually causes safety concerns and economic losses. A novel edible nanoemulsion coating with natural antimicrobial and antioxidant was applied to improve carbonado chicken shelf life. The nanoemulsion based on gelatin and chitosan incorporated a mixture of rosemary extract and ε-poly- l -lysine (ε-PL) and was fabricated by high pressure homogenization. Emulsion droplet size and ζ-potential were examined by a zetasizer, and the mean droplet sizes were 257 nm and 1122.44 nm for the nanoemulsion and a coarse emulsion, respectively. A higher ζ-potential was obtained for the nanoemulsion (+32.50 mV) than for the coarse emulsion (+26.25 mV). The rheological properties of the coating solutions showed shear-thinning behavior. Microstructure analysis of the coating showed that the nanoemulsion possessed smoother and more homogeneous surfaces without pores and with better structural integrity than those of the coarse emulsion. Ready-to-eat carbonado chicken coated with the gelatin-chitosan solution, coarse emulsion, or nanoemulsion and uncoated samples were prepared for a preservation study. Samples coated by the nanoemulsion displayed the lowest total viable bacterial counts (TVC), mold and yeast counts, TBARS values, and pH changes under 4 °C refrigeration over 16 days. The nanoemulsion-coated carbonado chicken shelf life was prolonged by at least 6 days compared to that of the control. The nanoemulsion-based edible coating , as a novel antimicrobial and antioxidant material, effectively sustained active compound release to the meat surface and is a promising technology to improve the safety and quality of ready-to-eat meat products.
研究领域:
食品科学
·
食品技术
·
微生物学
·
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
·
2022
·
IF 4.598
Jie Wei,Yumeng Li,Qingyang Si,Qiao Xiao,Qingmin Chen,Tianhui Jiao,Quansheng Chen,Xiaomei Chen
A label-free, sensitive and reliable electrochemical sensor based on hemin/G-quadruplex (G4) DNAzyme was engineered to determine adenosine triphosphate (ATP) in fish. The nucleic acid sequence (DNA1) including the G4 sequence subunit and anti-ATP aptamer segment is anchored on Au electrodes. The nucleic acid sequence (DNA2) is composed of another G4 sequence fragment and anti-ATP aptamer subunit. The probes DNA1 and DNA2 self-assemble into the active hemin/G4 DNAzyme structure on Au electrodes upon exposure to the target ATP. The determination of the target ATP relied on an increase in the catalytic currents occurring on DNAzyme-anchored electrode via the electrochemical reduction of H 2 O 2 . The proposed strategy enables high-performance and specified determination of the target ATP with a detection limit of 0.04 μmol/L. Specifically, the proposed ATP strategy was further implemented to determine ATP in microorganisms in carp samples. Compared with the classical total viable count (TVC) assay, the proposed ATP assay was feasible to assess the freshness of carp, which expands the applications of hemin/G4 DNAzyme and holds promising potential for freshness assessment in food safety.
研究领域:
分析化学
·
食品科学
·
电化学
·
生物传感器
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）