FOOD CHEMISTRY
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2023
·
IF 8.8
Junjun Wang,Yue Tang,Jia Zheng,Zhengmin Xie,Jianli Zhou,Yuangen Wu
Herein, a colorimetric biosensor for histamine detection in meat is first established based on the enhancement of DNAzyme with peroxidase-mimic activity. Histamine can boost the generation of G-quadruplex sequences, and make them more easily bond with hemin to produce many DNAzyme molecules. In addition, histamine increases the affinity of DNAzyme to the substrate 3,3′,5,5′-tetramethylbenzidine (TMB). Therefore, the obtained DNAzyme can catalyze H 2 O 2 and dissolved oxygen to produce many reactive oxygen species (ROS), which cause the TMB molecule to lose two electrons and generate yellow products, exhibiting a clear absorption peak at 450 nm. The colorimetric biosensor has excellent sensitivity, and the detection limit is as low as 38 μg·L −1 for histamine. Moreover, the biosensor has high selectivity and anti-interference ability, and exhibits a good recovery rate in actual meats. The above results show that the strategy has potential for application in the detection of trace histamine in meats.
研究领域:
生物化学
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食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Food Packaging and Shelf Life
·
2025
·
IF 10.6
Yuntao Wang,Xiuqin Guo,Zhilong Qin,Rongqin Liu,Shengjie Li,Manting Du,Si Qiu,Yanhong Bai
Chitosan (CS) films traditionally prepared from acid have poor mechanical properties, thus limiting their application as packaging materials. In this study, high strength chitosan-tea polyphenol (CS-TP) films were fabricated via a new way. Firstly, high strength CS film was prepared by regeneration of CS dissolved in alkali from hot water, then TP was incorporated into CS film through the one step self-assembly method. It was found that large amount of TP was adsorbed onto CS film due to the strong hydrogen bonding and hydrophobic interaction between CS and TP confirmed by results of adsorption tests, FTIR and XRD. Moreover, the mechanical, anti-UV, antibacterial and anti-oxidant properties of the CS-TP films gradually enhanced with increasing content of TP. The water vapor permeability rate of CS-TP films slightly increased with increasing content of TP. Pork perseveration results indicated that the CS-TP films lowered the pH, slowed the growth of bacterial and change of color, decreased the lipid oxidation products content of fresh pork compared with CS film or the control sample, thus prolonging the shelf life of fresh pork for 2 days. Therefore, this study proposed a new strategy for preparing high strength muti-functional CS-TP films as food packaging materials.
研究领域:
食品科学
·
材料科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Wei Jia,Xixuan Wu,Ruiting Li,Shuxing Liu,Lin Shi
Nisin and potassium sorbate as preservatives are used in a broad range of meat. A lipidomic evaluation was performed on Tan sheep meat treated by two types of preservatives. The addition of potassium sorbate resulted in higher lipid losses compared with nisin treatment. Furthermore, 106 significant lipids of 12 lipid classes (PC, PS, LPS, LPC, PE, PI, LPE, TG, Cer, DG, SM, Sph) with variable importance in projection scores greater than 1.0 were detected and qualified to distinguish different preservatives added meat using UHPLC-Q-Orbitrap MS/MS. LOD and LOQ were 0.12–0.32 μg kg −1 and 0.35–0.89 μg kg −1 , indicating high sensitivity and excellent analytical characteristics in the study. Nisin was confirmed to be the better preservative for prolonging the shelf life of Tan sheep meat while reducing the loss of nutrients. These results could provide a strong cornerstone for future research on preservatives in meat products.
研究领域:
食品科学
·
动物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2024
·
IF 5.3
Shi Yingkun,Niu Zijun,Chen Sichun,Wang Songlei,Yang Lingfan,Wang Yihua
Abstract Electrochemical analysis is a powerful analytical technique with extensive applications in the food industry, offers high advantages due to its high sensitivity, low operating cost, and high-speed analysis. In this study, a novel nanoenzymes high-catalytic platform based on a conductive polymer (MXene) was established for the detection of Guanosine 5′-monophosphate (GMP). The MXene/Fe 3 O 4 /β-CD nanocomposites were synthesized using a self-assembly method, exhibiting significant catalytic activity and a large specific surface area. The surface morphology, functional groups and chemical bonds of MXene/Fe 3 O 4 /β-CD were analyzed via scanning electron microscopy (SEM), Fourier Transform Infrared (FT-IR) and X-ray photoelectron spectroscopy (XPS). Electrochemical experiments indicated a significant amplification of GMP electrical signals on the nanoenzymatic platform. The oxidation of GMP to 8-oxo-GMP involved the transfer of two electrons (−2e − ) and two protons (-2H + ) at the MXene/Fe 3 O 4 /β-CD modified glassy carbon electrode. Under optimized conditions, this electrochemical nanoenzymatic platform achieved a low detection limit of 0.0126 μM for GMP, with linear ranges from 0.05 μM to 600 μM. The sensor demonstrated excellent selectivity and stability and was successfully applied for GMP determination in chicken, fish, pork and beef samples. This study provided a new pathway for the development of sensors for GMP detection. Graphical Abstract
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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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Mengjie Li,Chong Sun,Shenjun Chen,Huiwen Liu,Juan Xu,Yongzhi Zhu,Daoying Wang
In this study, an oxidation label for the quantitative identification of aldehydes was developed using polyvinyl alcohol (PVA) as the carrier polymer, blueberry anthocyanin (BA) as the chromogenic agent, and hydroxylamine sulfate (HAS) as the coupling agent. Electrospinning technology was employed in this process. Based on aldehyde-specific recognition, the PVA-BA-HAS oxidation label displayed noticeable changes from white to rose pink corresponding to varying degrees of oxidation in processed meat products, with a detection time of less than 1 min. The label showed exceptional morphology and performance, including hydrophobicity, thermal stability, and biocompatibility, etc. Moreover, the assessment of oxidation levels obtained from the PVA-BA-HAS labels were in good agreement with the data measured through POV analysis, confirming practicability of the oxidation label. These results indicated that the prepared oxidation label could be utilized for real-time monitoring of oxidation levels with high accuracy and efficiency, expanding new possibilities for meat quality grading.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2020
·
IF 4.258
Xuefei Shao,Baocai Xu,Hui Zhou,Conggui Chen,Peijun Li
The mechanism of decreasing N- nitrosodimethylamine (NDMA) by Lactobacillus pentosus R3 isolated from Chinese dry sausage was assessed in a model system. The model system was devised using a DeMan-Rogosa and Sharp-ferrous sulfate broth supplement with NDMA or its precursors. The results showed that inoculating L. pentosus R3 could significantly decrease the content of NDMA ( P < 0.05). The NDMA precursors (dimethylamine and putrescine) were found to be decreased by L. pentosus R3 ( P < 0.05). Nitrite was degraded to nitrosonium cation by acidolysis, which may promote the formation of NDMA. Direct degradation of NDMA by L. pentosus R3 was also observed. The strain exhibited antioxidant activities , including Fe 2+ chelating activity, which may be responsible for inhibiting the formation reaction and decreasing the precursors of NDMA. Thus, L. pentosus R3 decreased the content of NDMA possibly by three ways: inhibition of the formation reaction, decrease in precursors (DMA and putrescine) and direct degradation. It is interesting to understand the mechanism of decreasing NDMA by L. pentosus R3 to improve the safety of fermented meat products .
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 14
·2122
·
IF 5.561
Kai Zhu,Wen Yan,Zhiyuan Dai,Yiqi Zhang
The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances (TBARS) value, sulfhydryl groups, carbonyls, salt-soluble protein content, textural properties, color, and sensory quality over specific storage days were evaluated. The AE from shrimp by-products contained 4.49 μg/g tocopherol and 23.23 μg/g astaxanthin. The shrimp surimi products supplemented with 30 g/kg AE had higher redness values and greater overall acceptability and texture properties after cooking (p< 0.05). AE showed higher oxidative stability in RC-SSP than the control, as evidenced by lower TBARS and carbonyl content, and higher sulfhydryl and salt-soluble protein content. AE from shrimp by-products had positive effects on the antioxidant activity and color difference of RC-SSP, and could be used as a potential multifunctional additive for the development of shrimp surimi products.Keywords:astaxanthin extract;shrimp surimi products;frozen storage;oxidative stability;color;quality
研究领域:
食品科学
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食品技术
·
营养学
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产品关联
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2025
·
IF 6.8
Lijun Tan,Shasha Zheng,Yong Xie,Wendi Zhang,Baocai Xu
Photodynamic inactivation (PDI) is a promising non-thermal antimicrobial technology known for broad-spectrum efficacy and low resistance potential. However, conventional PDI face limitations in bactericidal efficacy due to the short-lived and poorly diffusing reactive oxygen species (ROS). This study proposes a novel food-grade PDI strategy that incorporates disodium 5′-inosinate (IMP) into a vitamin B2 (VB2)-mediated system, significantly enhancing H 2 O 2 production. Acting as an electron donor, IMP promotes type I photochemical reactions, enabling sustained H 2 O 2 generation and achieving >6 log CFU/mL inactivation of Bacillus safensis , a spoilage bacterium often overlooked in cooked meat products. Mechanistic analyses showed that H 2 O 2 oxidized key phospholipids in the cell membrane, increased permeability, caused membrane potential hyperpolarization and ion leakage, and ultimately disrupted multiple membrane domains. Moreover, this strategy also exhibited persistent antimicrobial activity, effectively delaying spoilage in cooked meat products stored at 4 °C and 25 °C. Overall, this study introduces a safe and effective non-thermal sterilization method with promising industrial potential and offers a novel pathway to enhance PDI efficacy via intensified type I ROS mechanisms.
研究领域:
食品科学
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光动力学
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微生物学
·
生物化学
·
食品保鲜技术
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2021
·
IF 4.24
Jing Li,Yong-Wei Feng,Li-Jun Huang,Rui Jiang,Xiao-Fang Shen
Proper labeling of meat products is critical for consumers who want to avoid specific meat species for cultural or religious reasons. Herein, we developed a convenient strand-displacement DNA polymerase induced isothermal circular amplification (SDPICA) fluorescence sensor for detection of undeclared pork component in meat products. The proposed assay was performed at 37 °C for 20 min with no cross-reactivity, and could detect 1 pg of pork DNA per reaction. The limit of detection of the SDPICA assay was as low as 0.1% pork in 30 mg multi-component meat mixtures. This assay would contribute to the quality control of meat products in food industry.
研究领域:
食品科学
·
分子生物学
·
分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yu Ge,Peng Liu,Lanjiao Xu,Mingren Qu,Wenxue Hao,Huan Liang,Yingying Sheng,Yifu Zhu,Yangping Wen
The aim of this study is to develop a portable wireless intelligent nanosensor (PWIN) for rapid cost-effective on-site determination of terbutaline (TRA) residue in meat products outdoors in comparison with traditional nanosensor and high-performance liquid chromatography (HPLC). The layer-by-layer sandwiched nanohybrid fabricated by platinum-palladium nanoparticles, carboxylated graphene and graphene-like molybdenum disulfide displayed a wide linear range of 0.55–14.9 μmol/L using the portable potentiostat with smartphone, and the result was almost close to the linear range (0.4–14 μmol/L) using the traditional potentiostat with desktop computer for TRA. The limit of detections were identified as 0.44 μmol/L and 0.18 μmol/L, respectively. PWIN displayed satisfactory recovery (91%−98.43%) of TRA in samples by the standard addition method and in comparison with both traditional sensor (93.79%−98%) and HPLC (93.4%–98.6%), revealing that PWIN for rapid cost-effective on-site analysis in the food safety field is feasible.
研究领域:
食品安全检测
·
电化学传感器
·
纳米技术
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DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 6
·3129-3138
·
IF 4.1
Zonghan Wang,Chao Guo,Deyang Li,Dayong Zhou,Donghong Liu,Beiwei Zhu
BACKGROUND Epigallocatechin-3-gallate (EGCG) is well known for excellent chain-breaking antioxidant capability. However, browning by oxidation and aggregation of EGCG is a non-negligible defect that hinders its applications as an antioxidant in various foodstuffs. Therefore, how to eliminate or mitigate browning efficiently, while retaining functionalities as food additive is a challenge in the food industry. RESULTS Our results demonstrated that EGCG could be anchored within the internal cavity of γ-cyclodextrin (γ-CD) to form an inclusion structure, where hydrophobic interaction, hydrogen bonding, and π-stacking were identified to be the primary drivers. The interplay between two molecules and the steric hindrance from γ-CD could restrict the motion and aggregation of EGCG efficiently, thus alleviating the browning effect. In addition, the conformational adaption of EGCG within the inclusions would result in general decreases in hydrogen-bond dissociation enthalpies for the pyrogallol-type structure on the b ring, thus enhancing the antioxidant capability. In practical application, the nanoscale γ-CD/EGCG inclusion complexes were validated preliminarily as efficient additives in the preservation of shrimp surimi, presenting significant effects on prolonging the shelf-life of products. CONCLUSION Here, nanoscale γ-CD/EGCG inclusion complexes as alternatives to EGCG were tailored as food antioxidants for the preservation of shrimp surimi products, exerting antioxidant effects while mitigating the browning effects of EGCG on products. Through self-assembly, EGCG would be anchored with the cavity of γ-CD, which could regulate the release modes and restrict the aggregation of EGCG. This facile strategy has great potential in food preservation. © 2023 Society of Chemical Industry.
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
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Weiyi Zhang,Rui Zheng,Xinglian Xu,Xue Zhao
The unsaturated vegetable oil is commonly incorporated as protein-stabilized emulsion into fat-substituted emulsified meat products (FSEMP), whose quality is closely related with the emulsion stability. Here, we systematically investigated the effects of oil unsaturation degree (UD) on the interfacial properties (structural changes, adsorption dynamics, interfacial rheology, adsorption layer thickness) of proteins and thus the emulsion stability. The oleic acid and linolenic acid were mixed with dodecane as model oils. Three types of proteins were selected as model emulsifiers (fibrous myofibrillar protein, MP; globular whey protein, WP; random-coiled sodium caseinate, SC). The proteins diffused slower to the higher UD interface, resulting in a lower interfacial pressure. This led to a larger droplet size of the higher UD oil emulsion upon emulsification. However, the proteins penetrated and rearranged faster at the higher UD interface ascribed to a more extensive structural unfolding, enabling the formation of stiffer and thicker adsorption layers. This contributed to a stronger short-term stability of MP- and WP-stabilized higher UD oil emulsion; while for the random-coiled SC, the higher UD oil emulsion was less short-term stable, which was primarily determined by the initial (larger) droplet size but not the interfacial layer properties. The stiffer layer at the higher UD interface was on the other hand less stretchable, which tended to yield when subjected to higher strain. This probably accounted for the weaker long-term stability of the higher UD oil emulsion, regardless of protein types. These results highlighted that the oil UD should be elaborately considered for the rational formulation of FSEMP.
研究领域:
食品科学
·
界面化学
·
生物化学
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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）