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
JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 8
·3255-3273
·
IF 3.9
Jiang Lingjuan,Cao Yu,Deng Zeyuan,Zhang Bing,Li Hongyan
Due to the uncontrolled fermentation process and unstable quality of naturally fermented leaf mustard, inoculated fermentation is receiving more attention. Here, the physicochemical properties, volatile compounds, and microbial community in leaf mustard under natural fermentation (NF) and inoculated fermentation (IF) were analyzed and compared. The contents of total acid, crude fiber, and nitrite of leaf mustard were measured. Headspace-solid phase microextraction–gas chromatography–mass spectrometry and orthogonal projection on latent structure–discriminant analysis were used to analyze the differences of volatile compounds in NF and IF leaf mustard. Moreover, Illumina MiSeq high-throughput sequencing technology was employed to reveal the composition of microbiota. The results showed that the nitrite content in leaf mustard after IF (3.69 mg/kg) was significantly lower than that after NF (4.43 mg/kg). A total of 31 and 25 kinds of volatile components were identified in IF and NF, respectively. Among the detected compounds, 11 compounds caused the differences between IF and NF leaf mustard. The results of inter-group difference analysis showed that there were significant differences in fungal flora between IF and NF samples. Saccharomycetes, Kazachstania , and Ascomycota were the landmark microorganisms in IF leaf mustard and the landmark microorganisms in NF were Mortierellomycota, Sordariomycetes, and Eurotiomycetes. The abundance of probiotics (such as Lactobacillus ) in IF leaf mustard (51.22%) was higher than that in NF (35.20%) and the abundance of harmful molds (such as Mortierella and Aspergillus ) was opposite. Therefore, IF leaf mustard showed the potential to reduce the content of nitrite and harmful molds and increase the beneficial volatile compounds and probiotics. Practical Application Leaf mustard of inoculated fermentation (IF) showed better fermented characteristics than natural fermentation in terms of lower nitrite content, greater beneficial volatile substances, and better potential for increasing probiotics and reducing harmful molds. These results provided a theoretical basis for IF leaf mustard and contributed to the industrial production of fermented leaf mustard.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Shiqi Hu,Xinglian Xu,Wangang Zhang,Chunbao Li,Guanghong Zhou
The activity of cathepsin B in Jinhua ham was affected by various processing parameters, which were investigated and quantified using a multi-layer artificial neural network (ANN). The key factors that influence ham quality are processing temperature, pH, and sodium chloride content. The study discussed the univariate analysis and multivariate interactions between two or three factors. The established ANN model was used for further investigation, and the actual enzyme activity of cathepsin B was characterized. The results showed that high temperature (greater than 60 °C) and an alkaline environment or the addition of Na + cation significantly reduced the enzyme activity ( p < 0.05). The optimal conditions for protease activity were found to be at 40 °C and pH 6.0. The enzyme was found to be unstable at a temperature of 20 °C or pH 6.5–7.0 in the presence of NaCl, indicating significant interactions between temperature, pH value and NaCl content ( p < 0.01). Furthermore, the ANN model showed good match between true and predicted values. The correlation coefficient was 0.98468, and the model provided supplementary information about the effect of NaCl on cathepsin B activity within 0.4M–0.6M. The findings could be useful in Jinhua ham production and the study of the structure-activity relationship of cathepsin B.
研究领域:
食品科学
·
酶学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2022
·Vol. 16
·期 2
·1404-1415
·
IF 3.006
Tran Thily,Yang Ligang,Zhou Haiteng,Pan Da,Xu Dengfeng,Shi Xiangling,Wang Shaokang,Chen Shiqing,Sun Guiju
This study aimed to evaluate the influence of frozen storage time on the nutritional quality of boxed vegetables prepared with different cooking oils prior to freezing. Two types of vegetables, broccoli and Chinese cabbage, prepared with palm oil (PO) and soybean oil (SBO), were analyzed during their 12-month freezing storage (− 20 °C). The results showed that the nutritional quality of the frozen vegetable products was seriously affected during the storage period. During the storage period, some of the nutritional quality indexes, such as the vitamin C and total phenolic (TP) content, strongly deteriorated by 27–56% and 8.1–8.6%, respectively, whereas the nitrite content was increased by 10–14%. Additionally, a slight change was observed in the nitrate content. Concurrently, the oxidative degradation of the extracted cooking oils was also evaluated, and PO showed better oxidative stability than SBO. The peroxide value (PV), acid value (AV), malondialdehyde (MDA), and anisidine value (AnV) in PO increased less than those in SBO after 12 months at − 20 °C, and the PV, AV, MDA and AnV in PO were lower than those in SBO after frozen storage. On the basis of the findings from this study, PO was recommended as the best oil for the preparation of boxed frozen vegetables to reduce adverse effects during long-term storage.
研究领域:
食品科学
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营养学
·
食品贮藏
✓ 已验证
产品关联
DOI
高影响因子
Cell Reports Physical Science
·
2021
·
IF 0
He Shan,Quanwen Pan,Chengjie Xiang,Primož Poredoš,Qiuming Ma,Zhanyu Ye,Guodong Hou,Ruzhu Wang
Sorption-based atmospheric water harvesting (SAWH) is recognized as a feasible and sustainable approach to address global water scarcity in arid regions. However, easy-to-prepare and inexpensive salt-based sorbents have stringent requirements referring to sorption duration and environmental humidity; otherwise, the leakage of salt solution can occur. Here, we develop a composite sorbent with remarkably high salt content of 80 wt % and without the risk of leakage by introducing a polytetrafluoroethylene membrane encapsulation method. The developed composite HSCC-E10 shows both fast sorption kinetics inherent to the matrix of composites and high absorption capacity of hygroscopic salt solutions, achieving ultra-high sorption capacity of 3.75 g/g, 2.83 g/g, and 1.47 g/g for 90%, 70%, and 30% relative humidity (RH), respectively. A lab-scale device is developed demonstrating 560 mL/m 2 water yield under outdoor natural sunlight. The applicability of proposed sorbents could pave the road for future middle- or large-scale applications, such as vehicle-mounted and continuous SAWH.
研究领域:
材料科学
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环境科学
✓ 已验证
DOI
FOOD SCIENCE AND TECHNOLOGY RESEARCH
·
2020
·
IF 0.553
Xujian Qiu,Yumeng Wu,Shengjun Chen,Lechang Sun,Guangming Liu,Hong Lin
Lipid oxidation progress in semi-dried shrimp (Acetes chinesis) products during cold storage was studied. Samples with low salt content and without vacuum package exhibited the highest level of lipid oxidation and browning development. High salt content samples showed lower TBARS and 1-penten-3-ol concentration during whole storage period than low salt samples. Vacuum package showed some effects in retarding lipid oxidation particularly for low salt content sample. Vacuum package could also preserve astaxanthin at the end of storage. Browning development in this semi-dried shrimp product during storage was not due to astaxanthin loss. The mechanism of the browning requires further investigation.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Yinghua Nie,Lijia Chen,Ye Zi,Jiahui Chen,Jiamin Xu,Wenzheng Shi,Xichang Wang,Jian Zhong
Frozen tilapia muscle-based Shanghai smoked fish without fish bones was developed using a three-stage method (salt pickling, frying, and sugar smoking), and the effect of varying salt amounts (0.5%, 1.0%, and 1.5% of muscles) was studied. The muscle with 1.0% salt had the best sensory evaluation score. Salt pickling significantly increased and then frying significantly decreased the numbers and concentrations of the volatile organic compounds (VOCs) in the muscles. Compared with the others, 1.0% salt resulted in the lowest numbers and concentrations of the VOCs in the frying stage and the highest VOC concentrations in the sugar smoking stage. Statistical analyses of VOC concentrations suggested that two VOC classes (esters and aldehydes) and 42 VOC individuals could be used to differentiate the treated tilapia muscles with different salt amounts. This work provided a basic knowledge of the effects of food processing stages and salt amounts on fish quality.
研究领域:
食品科学
·
水产加工学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Wenjing Wang,Zixiong Song,Ying Jing,Xiaoxiao Wei,Haizhen Li,Jianhua Xie,Mingyue Shen
Most research on the formation of advanced glycation end-products (AGEs) and N-nitrosamines (NAs) in meat products has focused on high-temperature processing. The effects of low-temperature processing on AGEs and NAs formation have rarely been studied. This study investigated the effects of salt addition (0 %, 2 %, and 4 %) and lean-to-fat ratio (10:0, 8:2, and 6:4) on the formation of AGEs and NAs in Salami. We found that the salt in Salami would inhibit CEL formation. And the Lean pork Salami showed the highest N ε -carboxyethyllysine (CEL) and lowest N ε -carboxymethyllysine (CML) contents. For NAs content, it was lowest in Salami with 40 % fat. Principal component analysis and correlation analysis revealed significant correlations between CEL and N -nitrosodiphenylamine (NDPhA) formation in Salami. Additionally, the production of CML was correlated with the extent of fat oxidation, while CEL formation was more strongly associated with protein-related reactions. Furthermore, NAs formation correlated with protein content and protein oxidation.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
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
SOLID STATE IONICS
·
2023
·
IF 3.2
Mingming Ma,Menghui Zhang,Lei Shi,Jingang Zheng,Zhengxin Wang,Bingcheng Hu,Chengguo Sun
Solid-state polymer electrolytes (SSPEs) in combination with an ultrahigh content of lithium salt would result in the poor membrane-forming property and mechanical strength of electrolyte member. To address these issues, herein, we construct glass fibre (GF) supported poly(vinylidenefluoride- co -hexafluoropropylene) (PVDF-HFP) electrolyte membrane (GF-PVHF) with the mass ratio of lithium bis(trifluoromethanesulfonyl)imide (LiTFSI) to PVDF-HFP ranging from 1.0 to 3.4. When the GF-PVHF electrolyte membrane with 2.8 mass ratio shows the high room temperature ionic conductivity of 8.92 × 10 −4 Scm −1 , and presents the good flexibility and non-flammability due to the synergistic action between GF and PVDF-HFP. Both the assembled LiFePO 4 /Li and LiNi 0.6 Co 0.2 Mn 0.2 O 2 /Li batteries exhibit excellent cycling stability, with capacity retention of 93.9% for LiFePO 4 /Li after 300 cycles at room temperature and 88.9% for LiNi 0.6 Co 0.2 Mn 0.2 O 2 /Li after 100 cycles at room temperature. This work provides a strategy of designing SSPEs with ultrahigh salt concentration over 70%.
研究领域:
材料科学
·
电化学
✓ 已验证
产品关联
DOI
高影响因子
Marine Life Science & Technology
·
2020
·Vol. 3
·期 1
·85-93
·
IF 0
Chen Rui,Huang Wen-Can,Wang Wei,Mao Xiangzhao
Chitin nanofibers have recently received increased attention and are considered to be a promising material for a wide range of applications because of their excellent characteristics. In this study, 2,2,6,6-tetramethylpiperidine-1-oxyl (TEMPO)-oxidized chitin nanofibers (CNFs) with various oxidation times were prepared and characterized. CNFs with different oxidation times were then utilized for enzyme immobilization, using chymotrypsin as a model enzyme. The effects of oxidation time on enzyme immobilization were explored. Results showed characteristics of chitin nanofibers can be controlled by adjusting oxidation time. CNFs treated with TEMPO for 360 min showed the lowest crystallinity (79.13 ± 1.43%), the shortest length (241.70 ± 74.61 nm), the largest width (12.67 ± 3.43 nm), and the highest transmittance (73.01% at 800 nm). The activity of immobilized enzymes and enzyme loading showed good correlation to the carboxylate content of CNFs. The enzyme efficiency based on CNFs and the content of carboxylate groups peaked at the oxidization time of 60 min. When the additional amount of chymotrypsins (CTs) was 500 or 2000 mg/g carrier, the highest loading amount of CTs was 307.17 ± 4.08 or 726.82 ± 12.05 mg/g carrier, respectively.
研究领域:
材料科学
·
生物技术
·
纳米技术
·
酶工程
✓ 已验证
产品关联
DOI
PubMed
ChemSusChem
·
2022
·Vol. 15
·期 24
·e202201554
·
IF 9.14
Yuanjun Zhao,Yanyang Qin,Xinyu Da,Xianjun Weng,Yiyang Gao,Guoxin Gao,Yaqiong Su,Shujiang Ding
Due to the unique safety qualities, solid composite polymer electrolyte (SCPE) has achieved considerable attentions to fabricate high-energy-density lithium metal batteries, but its overall performance still has to be improved. Herein, a high lithium salt content poly(vinylidene fluoride) (PVDF)-based SCPE was developed, enhanced by hexagonal boron nitride (h-BN) nanosheets, presenting perfect electrochemical performance, fast ion transport, and efficient inhibition of lithium dendrite growth. The optimized SCPE (PVDF-L70-B5) could deliver high ionic conductivity (2.98×10 −4 S cm −1 ), ultra-high Li + ion transfer number (0.62), wide electrochemical stability window (5.24 V), and strong mechanical strength (3.45 MPa) at room temperature. Density functional theory calculation further confirmed that the presence of h-BN could promote the dissociation of bis(trifluoromethanesulfonyl)imide lithium (LiTFSI) and the rapid transfer of Li + ions. As a result, the assembled symmetric Li/Li battery and asymmetric Li/LiFePO 4 battery using PVDF-L70-B5 SCPEs both exhibited high reversible capacity, long-term cycle stability, and high-rate performance when cycled at 60 or 30 °C. The designed SCPEs will open up a new route to synthesize solid-state lithium batteries with high energy density and high safety. Graphical Polymer electrolyte : High lithium salt content poly(vinylidene fluoride)-based solid composite polymer electrolyte enhanced by hexagonal boron nitride nanosheets is prepared, which presents perfect electrochemical performance, fast ion transport, and efficient inhibition of lithium dendrite growth.
研究领域:
材料科学
·
电化学
·
能源存储
·
高分子科学
·
锂离子电池
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）