Food Packaging and Shelf Life
·
2023
·
IF 8
Xiangyu Jiao,Jiaxuan Xie,Haiyu Du,Xiaochun Bian,Changtao Wang,Liping Zhou,Yongqiang Wen
In this work, an antibacterial smart absorbent pad with Janus structure was prepared to preserve and indicate the quality of meat. The pad had two layers, polyurethane (PU) nanofibers as the top hydrophobic layer and polyvinyl alcohol (PVA) nanofibers as the bottom absorbent layer. Polyhexamethylenebiguanide hydrochloride (PHMB) was added to the top layer as cationic antimicrobial agent because guanidine group could maintain its strong positive charge in alkaline environment, which keeps the antibacterial ability during meat spoilage that is a process of pH increasing. Besides, the juice of the meat can be absorbed to the bottom layer while the hydrophobic top layer in contact with meat remains dry, which can reduce the multiplication of bacteria. Furthermore, anthocyanin was added to the bottom layer as an indicator to detect spoilage of meat. The experiments show the new antibacterial indicator absorbent pad can effectively inhibit bacterial growth (less than 5 lg CFU/g after 8 days), prolong the shelf life of fresh meat (total volatile base nitrogen less than 20 mg/100 g) to 7 days when stored at 4 °C and indicate the deterioration of meat.
研究领域:
材料科学
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食品科学
·
生物技术
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Ce Shi,Rui Xu,Wei Hu,Tariq Aziz,Majid Alhomrani,Haiying Cui,Lin Lin
Meat spoilage caused by Salmonella Typhimurium ( S. typhimurium ) contamination has become a major concern worldwide. Herein, the antibacterial mechanisms of cinnamaldehyde (CIN) against S. typhimurium were evaluated, and the alginate dialdehyde (ADA)-gelatin (Gel) crosslinked hydrogels loaded with CIN nanoparticles prepared by zein and carboxymethyl chitosan (ZCC/CINNPs) were fabricated for meat preservation. Results showed the efficient antibacterial effects of CIN via interfering with the S. typhimurium cell membrane, increasing the membrane permeability, disrupting the membrane integrity, thereby leading to the intracellular materials leakage and cell death. ZCC/CINNPs were prepared and characterized, showing potent antibacterial and antioxidant activities, and excellent stabilities. ZCC/CINNPs addition into ADA/Gel hydrogels markedly improved the barrier, antibacterial and antioxidant properties, while decreased the water loss. Furthermore, the release behaviors of CIN from the composite hydrogels in different food systems suggested the suitability for the preservation of various food products. Practical application results showed the composite hydrogels with 25 % ZCC/CINNPs (AGH-ZC 25 %) enhanced the storage stability of chicken and pork meat at 4 °C, which decreased the weight loss rate, maintained the pH, color, and textural stabilities, retarded the microbial growth and lipid oxidation of meat samples. Findings here suggested AGH-ZC 25 % hydrogels had great potential in meat preservation.
研究领域:
食品科学
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微生物学
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材料科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jiatao Zhang,Bowen Guan,Yuan Zhang,Jian Hu,Tao Sun,Tungalag Dong,Xueyan Yun
An new high-barrier packaging films for meat preservation were obtained by depositing graphene oxide (GO) layer-by-layer (LbL) on poly( l -lactic acid)(PLLA)-poly (butylene itaconate) (PBI) copolymers (PLBI) with chitosan (CS) as bonding layer in this study. The 1 H NMR results revealed that PLBI copolymer was successful synthesized. The introduction of PBI reduced the T g and crystallization capacity of PLLA film, which made the copolymer films exhibit extremely high flexibility (up to 186.1% elongation at break). The film also exhibited high hydrophilicity, which was favorable for the effective attachment of CS. With CS as an intermediate layer, the FTIR and SEM results showed that the GO was evenly distributed onto the PLBI film surface due to the electrostatic interaction. The oxygen, water vapor and UV light barrier properties of PLBI/CS/(GO-CS) x films were improved and increased with the GO-CS layers. The PLBI/CS/(GO-CS) 10 films, with extremely low oxygen permeability coefficients about 0.4 × 10 −8 cm 3 m/m 2 ·h·Pa, delayed the increase in weight loss, hardness, pH, TVB-N, TBARS, and total viable counts of chilled meat during storage. It also decreased the discoloration, and loss of springness and cohesiveness of chilled meat caused by long-term refrigeration. The LbL films even showed better freshness-keeping effect than commercial PA/PE films due to its superior barrier and certain antibacterial properties, suggesting great potential application in fresh meat preservation.
研究领域:
食品科学
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材料科学
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产品关联
DOI
高影响因子
Open Veterinary Journal
·
2025
·Vol. 15
·期 4
·1836
·
IF 1
Jin-Kui Ma,Qian-Ru Lin,Zhi-Yao Liu,Jia-Min Wang,Xin Peng,Yu-Tong Lin,Li-Zhen Nie,Xiao-Chen Huang
Background: Food spoilage, particularly in meat products, presents a significant economic and health concern, necessitating the development of reliable and user-friendly monitoring methods. Aim: This study presents the development and evaluation of novel colorimetric films for real-time monitoring of meat freshness. Methods: Films were formulated using anthocyanin (AHO) and betacyanin (BTA) from purple cabbage and red dragon fruit, respectively, embedded within polyvinyl alcohol and carboxymethyl cellulose matrix. Two pigment ratios, AHO:BTA (1:3) and (3:1), were compared to evaluate mechanical properties, antioxidant activity, and ammonia sensitivity. Results: The AHO:BTA (1:3) film demonstrated higher tensile strength, whereas the (3:1) film exhibited greater antioxidant capacity and ammonia responsiveness. Colorimetric changes were assessed across the pH range, showing sensitivity to pH shifts. The films were then applied to beef, lamb, fish, and pork samples, and their color alterations during storage under ambient and refrigerated conditions were correlated with total volatile basic nitrogen and pH levels. Conclusion: The results show a strong correlation between film color changes and established meat spoilage indicators, demonstrating the potential of these natural pigment-based films for effective, nontoxic, and visual monitoring of meat freshness.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF SEPARATION SCIENCE
·
2022
·Vol. 45
·期 9
·1514-1524
·
IF 3.614
Zhen Gong,Qianqian Wan,Jiayi Song,Meng Li,Wenting He,Zixin Zhou,Ping Su,Chunting Zhang,Yi Yang
A magnetic solid phase extraction method based on magnetic covalent organic frameworks (TpBD@Fe 3 O 4 ; 2,4,6-triformylphloroglucinol (Tp) and benzidine (BD)) combined with high performance liquid chromatography has been developed to detect the sulfonamides including sulfadiazine, sulfamerazine, sulfamethazine, and sulfamethoxazole in milk and meat. TpBD@Fe 3 O 4 were synthesized at room temperature under mild reaction conditions with a simple and rapid operation. The TpBD@Fe 3 O 4 exhibited higher extraction efficiency because of the π–π and electrostatic interactions between the benzene ring structure of the TpBD and the sulfonamide molecules. The extraction conditions including the dosage of adsorbents, the type and dosage of eluent, the elution time, and the pH of the sample solution were fully optimized. The detection results showed good linearity over a wide range (50–5 × 10 4 ng/mL) and low detection limits (3.39–5.77 ng/mL) for the sulfonamide targets. The practicability of this magnetic solidphase extraction-high-performance liquid chromatography method was further evaluated by analyzing milk and meat samples, with recoveries of the targets of 71.6–110.8% in milk and 71.9–109.7% in pork. The successful detection of sulfonamides residues has demonstrated the TpBD@Fe 3 O 4 excellent practical potential for analyzing pharmaceutical residues in animal-derived foods.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Jiamiao Lou,Mingjuan Ou,Yang Teng,Yuxing Guo,Daodong Pan,Hua Yang,Zhen Wu
For the past few years, the research on plant-based meat analogue (PBMA) has gained increased attention, and the metabolites in the PBMA playing a crucial role in determining the quality of the products. In this study, PBMA was fermented using a complex strain starter comprising Rhodotorula mucilaginosa , Monascus purpureus and Lactiplantibacillus plantarum at an optimized ratio of 5%, 1.5% and 2%, respectively. By using metabolomics based on LC-MS/MS, the metabolites were investigated during their mixed fermentation, and significant metabolites related to the meaty flavor and color were detected in different strain-starter treated between a and d groups, such as the upregulation Glutathione and Methyl (indol-3-yl) acetate that produce meaty flavors in the fermentation process. Meat-like pigments, especially β-carotene accumulated significantly after fermentation with the addition of three strain starters at a ratio of R. mucilaginosa 5%, M. purpureus 1.5% and L. plantarum 2%, providing PBMA with a good meat-like color stimulation. This study suggests that soybean protein accumulates meaty flavor with acid and ester metabolites, and color stimulation through metabolic modulation by β-carotene production during the yeasts and Lactobacillus fermentation. In conclusion, this study provides a fermentation approach for producing PBMA with meat-like flavor and color.
研究领域:
食品科学
·
微生物学
·
代谢组学
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DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2023
·
IF 15.1
Xinyi Liu,Ziling Li,Ziyu Wang,Xipeng Cui,Wenhao Li,Manman Wang,Yu He
Deep learning algorithms have been applied to digital image colorimetry (DIC) to improve color measurement and analysis, enabling the identification and quantification of analytes. In this work, we developed a smartphone-assisted platform for the detection of hypoxanthine (Hx) based on a ratiometric fluorescent probe (RF-probe) and deep learning algorithm for the first time with advantages of high sensitivity, in-field and simple operation, and accurate detection. Through an enzymatic cascade reaction, xanthine oxidase (XOD) degraded Hx to uric acid (UA) and H 2 O 2 , o-phenylenediamine (OPD) was converted to 2,3-diaminophenoxazine (DAP) by catalytic oxidation of H 2 O 2 and OPD under horseradish peroxidase (HRP). The presence of DAP led to fluorescence quenching of BCNO quantum dots (BCNO QDs) at 440 nm and fluorescence enhancement of DAP at 570 nm due to the internal filtration effect (IFE). With the addition of Hx, the fluorescence color changed from blue to yellow. A good linear relationship was between I 570 /I 440 and the Hx concentration in the range of 3-100 µM with a detection limit of 50 nM. Fluorescent color images of solution and test strips were acquired and extracted with a smartphone of our designed miniature device, which could be used to establish DIC for the detection of Hx with the linear relationship ranging from 0-100 μM and 0-40 μM, respectively. Then YOLOv5-assisted deep learning was applied to recognize and deal with the images, which offered improved accuracy, faster inference speed, flexibility, and efficient training. Therefore, our simple DIC platform was established for the in-field detection of Hx in real meat samples which was significant for the analysis of meat freshness and provided broad application potential for the analysis of other targets in food safety.
研究领域:
生物化学
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食品安全
·
分析化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Sujuan Sun,Junqing Yang,Gang-Gang Yang,Xiaoxiao Wang,Xinya Han
A simple and sensitive method for monitoring the freshness of meat products is crucial for safeguarding food hygiene and human health. Here, we synthesized an environmentally friendly β -CD@Fe nanozyme through a one-pot solvothermal method, enabling colorimetric and photothermal dual-mode detection of hypoxanthine (Hx). In the xanthine oxidase (XOD)/nanozyme enzymatic cascade system, Hx ultimately led to the oxidation of colorless TMB to blue oxTMB, accompanied by enhanced absorbance at 652 nm and an increased temperature under 808 nm laser irradiation. The proposed dual-mode assay for Hx exhibited a good linear relationship in the range of 1–40 μM, achieving low detection limits of 0.29 μM (colorimetric) and 1.0 μM (photothermal), respectively. The β -CD@Fe nanozyme, characterized by its environmental friendliness, mild synthesis conditions, and high peroxidase-like activity, was successfully applied for the sensitive analysis of Hx in actual meat samples. This advancement offers promising potential for applications in food safety supervision.
研究领域:
食品安全
·
生物化学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Chenyang Xu,Xiaohui Feng,Weihai Xing,Chaohua Tang,Xiaojie Sun,Youyou Yang,Junmin Zhang
Livestock and poultry meat is one of the main consumption sources of fatty acids (FAs) in China. FAs are the main component of lipids and essential nutrients for the human body. The location of carbon–carbon double bond (C C) in unsaturated fatty acids (UFAs) significantly affects the nutrition and flavor quality of meat products. This study established an analytical method for identifying the C C positions of UFAs based on the Paternò-Büchi (PB) reaction using ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF). The FA extract was derivatized with 2-acetylpyridine under ultraviolet light at 254 nm. The derivatized FA was then analyzed using targeted MS/MS mode in positive electrospray ionization. Limits of detection (LOD) and limits of quantitation (LOQ) of 21 UFAs were 0.004–0.680 and 0.013–2.267 μg/L, respectively. Furthermore, for the diagnostic ions at the same functional group terminal fragmented from derivatives of FA C C isomers, the abundance ratio was linear with that of the corresponding content, which could be applied to non-targeted screening of C C positions in FAs. Based on this method, a total of 28 UFAs were screened in five types of livestock and poultry meats in this study. Among them, four isomers of C17:1, four of C18:1, two of C18:2, two of C20:3 and two of C22:5 were identified. The precise identification and quantitation of the double bond positions of fatty acids will be of great significance for the exploration of the nutritional components in livestock and poultry meat.
研究领域:
食品科学
·
营养学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
International Journal of Electrochemical Science
·
2023
·
IF 1.5
Bobo Hu,Nana Zhang,Huihui Li,Chong Sun
Sensitive and reliable quantification of histamine (His) is essential to ensure food safety. In this study, a sensing material consisting of reduced graphene oxide/polypyrrole (rGO-PPy) composites is successfully prepared by a two-step synthesis method and verified by transmission electron microscopy (TEM), Fourier transform infrared (FTIR) spectroscopy, ultraviolet-visible (UV-vis) spectroscopy, X-ray diffraction (XRD) and X-ray photoelectron spectroscopy (XPS). Based on rGO-PPy, an electrochemical method is established, and the electrochemical behaviours are studied by cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS) and differential pulse voltammetry (DPV). The experimental parameters, such as the detection method, the concentration and volume of rGO-PPy modified on GCE, and the pH value of the buffer solution, are optimized. Under the optimized conditions, the linear equation of the electrochemical sensor to His is I (μA) = 0.01047c + 0.1842 (R 2 = 0.9970) with a linear range of 10~800 μM, and the detection limit is 3.01 μM. Practical samples are also detected, which proves that the sensor has great application prospects. Therefore, this idea and method will make an excellent contribution to food safety.
研究领域:
食品安全
·
分析化学
·
生物传感
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Haoqiang Wang,Shunjing Luo,Xiuting Hu,Chengmei Liu
This study explored the potential of gallic acid to enhance fiber formation in soy protein isolate (SPI)-based meat analogues produced from high-moisture extrusion. Specifically, the effect of gallic acid on the structure and characteristics of meat analogues was investigated. It was found that gallic acid enhanced the anisotropy index of meat analogues, with the strongest effect observed at a concentration of 0.06 mol/kg SPI. The hardness, chewiness and water binding ability of SPI-based meat analogues were also increased. Moreover, gallic acid increased the energy input to SPI during extrusion and the flow velocity difference of the SPI melt during cooling. SDS-PAGE analysis and the decrease in contents of free sulfhydryl and amino groups indicated that gallic acid induced covalent cross-linking of SPI molecules during extrusion. Also, 0.06 mol gallic acid/kg SPI had the most profound effect. Thus, it was inferred that these alterations induced promotion of fiber formation.
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 CHEMISTRY
·
2022
·
IF 9.231
Kenken Li,Jiarui Cui,Qi Yang,Songlei Wang,Ruiming Luo,Argenis Rodas-Gonzalez,Peiyuan Wei,Li Liu
In this research, g-C 3 N 4 /Cu@CoO/NC, which contained graphitic phase carbon nitride (g-C 3 N 4 ) with a binary nanostructure and Cu@CoO/NC with a bimetallic MOF precursor, was constructed by a low-temperature pyrolysis process. The g-C 3 N 4 /Cu@CoO/NC was characterised by several techniques, including X-ray diffraction, scanning electron microscope, transmission electron microscope and X-ray photoelectron spectroscopy. Further, it was used to prepare an electrochemical sensor for the detection of ractopamine (RAC) in meat samples. The sensor showed excellent electrochemical oxidation characteristics for RAC detection, with a wide linear range (0.005 μmol/L to 32.73 μmol/L) and low detection limit (1.53 nmol/L). Meanwhile, the reproducibility, stability and interference of the g-C 3 N 4 /Cu@CoO/NC/GCE sensor were found to be excellent. Besides, the g-C 3 N 4 /Cu@CoO/NC/GCE sensor was well-used for the detection of RAC in pork, pig liver and lamb samples with recovery rates ranging from 96.5 % to 102.2 %.
研究领域:
食品科学
·
分析化学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）