MOLECULES
·
2020
·Vol. 25
·期 12
·2826
·
IF 3.267
Jun Mei,Feng Liu,Shiyuan Fang,Weiqing Lan,Jing Xie
The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storageKeywords:turbot;modified atmosphere packaging;superchilling;shelf life;quality
研究领域:
食品科学
·
水产学
✓ 已验证
DOI
PubMed
高影响因子
Food and Bioprocess Technology
·
2024
·
IF 5.3
Zhang Xu,Wang Rui,Zhang Wencong,Chen Cunkun,Ma Chao,Ji Ning,Zhang Nanxin,Lei Jiqing,Tian Yiming,Zhang Panpan
The shelf life of Dictyophora rubrovolvata ( D. rubrovolvata ) has been strongly limited by autolysis, a natural process of self-degradation. Conventional heat treatment methods (hot water or hot air) are not suitable for D. rubrovolvata fruiting bodies because of their fragile and porous structure. Therefore, in this work, we attempted to use microwave treatment (MT/100 W, 75 W, 50 W) to delay autolysis and extend the shelf life of D. rubrovolvata fruiting bodies. The results showed that MT could delay the decrease in cellulose, chitosan, and β-1,3 glucan contents by inhibiting the corresponding enzyme activity and maintaining a high level of energy charge by delaying the decrease in ATP and ADP. Meanwhile, compared with the control group (CK), D. rubrovolvata fruiting bodies after MT had improvements in many qualities during storage (4 °C, 95% RH), including delayed deterioration of water migration, sensory evaluation, browning, shear force, ethanol, malondialdehyde (MDA), relative conductivity, and respiratory rate. Furthermore, D. rubrovolvata fruiting bodies after MT maintained contents of umami compounds compared to CK, which included free amino acids, 5′-nucleotides, and equivalent umami concentration (EUC). The electronic nose (E-nose) results showed that MT maintained a better flavor. Notably, the effect of low power (50 W) was better than that of high power (100 W, 75 W). Thus, microwaves could effectively regulate autolysis and energy metabolism of D. rubrovolvata fruiting bodies during the postharvest period. Therefore, microwaves can be applied as a pretreatment method, providing valuable insights regarding postharvest mushrooms.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2018
·
IF 5.089
Jiawei Wan,Ying Hu,Tingyang Ai,Shuxin Ye,Qing Huang,Qile Yang,Jing Li,Bin Li
The spoilage and weight loss of meat products during storage always results in numerous problems for their commercialization and economic value. An edible thermo-reversible emulgel was prepared in this study, and its application in the preservation of meat products was investigated. The microstructure of the emulgel in liquid and solid forms was characterized. The decreased gel strength of the emulgel compared to the gelatin gel was likely due to the presence of the surfactant. The interaction between eugenol (Eu) and gelatin was mainly due to hydrophobic interactions and was weakened at 4 °C. The results of the physicochemical and antibacterial experiments for the meat products showed that the emulgel effectively controlled the release of Eu on the meat surface; thus, it could significantly inhibit the growth of microorganisms and weight loss in meat, which prolonged the shelf-life of meat for more than 3 days. The transparent emulgel can be easily removed from meat by soaking in warm water (∼40 °C), and it is a promising application for improving the safety and quality of meat products.
研究领域:
食品科学
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生物化学
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
·
IF 3.412
Hongkai Xie,Dayong Zhou,Xiaopei Hu,Zhongyuan Liu,Liang Song,Beiwei Zhu
To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide value, p-anisidine value, thiobarbituric acid-reactive substances value, total oxidation value, acid value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.
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
Foods
·
2023
·Vol. 12
·期 18
·3467
·
IF 5.2
Weiqing Lan,Bingjie Zhang,Jintao Du,Shengyun Zhu,Xiao Xu,Jing Xie
The effects of allicin and antioxidant of bamboo leaves (AOB) on the quality of bullfrogs (Lithobates catesbeiana) during refrigerated storage (4 °C) were investigated. The quality changes in samples treated with deionized water (CK), allicin solution (All), antioxidant of bamboo leaves (AOB), and allicin solution combined with AOB solution (AA) in microbiological, physicochemical, and sensory evaluation were analyzed, respectively. The results demonstrated that combination treatment inhibited the increase in total viable counts, delayed the decrease in amino acid content, and retarded the sensory deterioration. Preservative treatment has an inhibitory effect on the early storage of PBC, which can reduce PBC by about 1.0 log CFU/g. The reduction in thiobarbituric acid (TBA) content and total volatile basic nitrogen (TVB-N) content indicated that combination treatment could better restrain the lipid oxidation and degradation of protein than the CK group and single-treatment group. In addition, the TVB-N content in the AA group still did not exceed the threshold on the 14th day. As a consequence, combination treatment prolonged the shelf life of bullfrogs for another six days. Therefore, allicin and AOB with excellent antioxidant and antimicrobial activity could be an effective approach to delay the biochemical reaction of refrigerated bullfrogs. This study has provided a potential approach for increasing the shelf life of bullfrogs and preserving their quality during refrigerated storage.
研究领域:
食品科学
·
微生物学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF PLANT GROWTH REGULATION
·
2025
·
IF 4.4
Zheng Ying,Han Xiaohuan,Zhang Yang,Qiu Weiwen,Tao Tao,Xu Yuting,Li Mohan,Xie Xingbin,Sun Peipei,Zheng Guanghui,Fang Congbing,Zhao Jing
Strawberry fruits are among the popular berries due to their bright colour and desirable flavour. However, their rapid quality loss results in a short shelf life and low economic value. This study aimed to comprehensively examine the effects of preharvest spraying at small green (SG), large green (LG), white (W), and red-turning (RT) fruit stages, along with postharvest treatments using γ -aminobutyric acid (GABA) and its synthesis inhibitor, 3-mercaptopropionic acid (3-MP), on fruit quality and shelf life. Preharvest application of 10 mM GABA at RT stage significantly enhanced the fruit colour, weight, firmness, soluble solids content (SSC), and the contents of GABA, citric acid, Vc, and soluble sugars at harvest. Postharvest treatment with 10 mM GABA notably delayed the decreases in organic acids, soluble sugars, firmness, colour, and SSC. In addition, postharvest 10 mM GABA treatment reduced the decay incidence and weight loss, while 0.2 mM 3-MP had opposite effects in both preharvest and postharvest treatments. GABA partially induced or inhibited the expression of genes involved in citrate metabolism. Overall, GABA demonstrates effectiveness in improving fruit quality (e.g., increase in organic acids, soluble sugars, firmness, colour, and SSC after preharvest treatment or delaying the decrease of these indices) and extending shelf life by modulating the transcripts of genes related to citrate metabolism.
研究领域:
植物学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Li Wang,Shuang Shao,Million Paulos Madebo,Yuanyuan Hou,Yonghua Zheng,Peng Jin
Effect of nano-SiO 2 packing on postharvest quality and antioxidant capacity of two different loquat cultivars (white-flesh ‘Qingzhong’ and red-flesh ‘Dawuxing’) were determined. Results showed that nano-SiO 2 packing significantly inhibited internal browning, retarded the decline of total soluble solids, titratable acidity, ascorbic acid content and extractable juice in both cultivars. Decay index of nano-SiO 2 packing in ‘Dawuxing’ and ‘Qingzhong’ was 53.25% and 42.84% lower than control after the day 12, respectively. Meanwhile, nano-SiO 2 packing enhanced the contents of individual phenolic compounds and soluble sugar compounds, induced higher superoxide dismutase and catalase activities, which contributed to improving 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging capacity. Furthermore, the contents of total soluble solids, ascorbic acid and soluble sugar were higher in ‘Qingzhong’ than those in ‘Dawuxing’, which dedicated to better quality. These results indicated that nano-SiO 2 packing was a promising approach in inhibiting decay, maintaining quality and expanding shelf life of loquats.
研究领域:
植物学
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食品科学
·
园艺学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Haiying Wei,Licheng Li,Tingwei Zhang,Farzad Seidi,Huining Xiao
Ethylene, released from fruits and vegetables (F&V) after harvest and during storage, often accelerates the ripening or over-ripening and may be caused decay, leading to substantial economic loss. Dendritic mesoporous silica supported (DMS) platinum (Pt/DMS) catalyst as ethylene scavenger was prepared and various characterization results indicated that the as-prepared Pt/DMS with ultra-low Pt loading exhibited excellent ethylene scavenging performance, which could maintain the complete ethylene conversion (100%) over 50 h at 25 °C and even 0 °C for 100 min with superior consecutive cycles by repeating the use of Pt/DMS. The presence of Pt/DMS delayed banana softening, and browning, reduced weight loss and kept the freshness for 14 days. In conclusion, the active packaging incorporated with Pt/DMS catalysts with high ethylene scavenging efficiency is expected to be extremely beneficial to the post-harvest storage life of other fruits and vegetables that needs further related investigation.
研究领域:
食品科学
·
材料科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Peng Shi,Yao Xie,Jun Mei,Jing Xie
BACKGROUND This study investigates the effect of microemulsions of 0.8% Ocimum basilicum essential oil (MOBO) on the cooking quality and shelf life of snakehead fillets using different impregnation methods (air environment treatment, vacuum impregnation, ultrasonic impregnation and vacuum impregnation with ultrasonic-assisted). Basil essential oil, recognized for its antimicrobial and antioxidant properties, is utilized in a microemulsion form to enhance its efficacy and application in food preservation. RESULTS The findings of the study demonstrated that MOBO markedly enhanced the cooking quality, flavor and overall acceptability of snakehead fillets. The incidence of microbial growth was markedly diminished in the MOBO-treated fillets in comparison to the control group. On day 9, a reduction in the total viable count of a minimum of 1.7 lg CFU/g was observed in comparison to the control group. The treated group exhibited an extended shelf life, with an increase of 3–9 days in comparison to the control group. However, there was a higher cooking weight loss in the treated group compared to the control group. This is from the findings regarding moisture content. The digestibility of the MOBO-treated fillets was enhanced by up to 4.13% in comparison to the control group, while the particle size was reduced by up to 40 nm. MOBO reduced the production of bitter amino acids and thiobarbituric acid. CONCLUSION Incorporating MOBO in the marination process effectively enhances the cooking quality and extends the shelf life of snakehead fillets. These results indicate the potential of basil essential oil microemulsion as a natural and efficient food preservation method, offering significant benefits for the food industry in terms of product quality and safety improvement. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Huanhuan Wang,Zeyuan Deng,Bing Zhang,Chunfeng Ouyang,Shuang Liu,Yao Pan,Hongyan Li
Puffed bean products(PBP)contain a large amount of protein, and are susceptible to microbial contamination or harmful substances during storage and processing. In this study, the migration rule of microbial quantity and basic index during storage of the same batch and taste PBP was analyzed, and the spoilage bacteria in different periods of PBP were identified and analyzed by high-throughput DNA sequencing (HTS) The results showed that the peroxide value , acid value and mold count of PBP did not exceed the Chinese national standard, and the peak heights of the functional group characteristic peaks in different periods did not change significantly, further indicating that the degree of oxidation of fats and oils in the PBP was relatively light. During storage, the total colony count of PBP increased rapidly in the first two weeks, and controlling the microbial count of the products is the key to extend the shelf life of PBP. Bacterial colonisation affected the alkaline nitrogen and free amino acid content, resulting in a small increase in content. There was no significant change in the content of water activity this may be related to the choice of vacuum packaging for PBP. The brightness value in the colour difference value increased and the redness value decreased this may be related to the high temperature during the high temperature refining process of the chilli seasoning, the high temperature destroys the pigment in the chilli. The dominant bacterial genera of puffed soya products within shelf life were Pantoea , Streptococcus , Kocuria and the dominant fungal genera were Altemaria , Aspergillus . The dominant bacterial genera of expired samples were Bacillus , Rhodococcus . The main dominant fungal genus was Aspergillus . Results of the study will help to better control the growth of microorganisms in the future, as well as to improve the shelf-life and taste of the products.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yan Chen,Li Liao,Jin Liu,Hongxia Gao,Xing Chen,Lexiang Zhang,Liqiang Zou
Vanillin is widely used as a food flavoring agent for its pleasant aroma and biological properties, but its volatility during high-temperature processing limits its effectiveness. In this study, ternary complex microparticles consisting of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared and applied in bread manufacturing. The retention rate of vanillin during bread baking increased from 44.25% to 69.92% as the proportion of dextran in the complex microparticles (V/C/D 1:9:0-V/C/D 1:5:4) was enlarged. Furthermore, enhanced vanillin retention within the bread improved its resistance to oxidation and spoilage during storage. Incorporating vanillin-complexed microparticles into bread delayed increases in acid value, peroxide value, and total colony count during storage at 37 °C, extending the bread's shelf life from 4 to 6 days. Vanillin retained in the bread inhibited microbial growth, significantly reducing the relative abundance of Bacillus (from 81.98% in blank bread to 7.54% in V/C/D 1:5:4) and Aspergillus flavus (from 99.94% in blank bread to 83.00% in V/C/D 1:5:4) during storage. The results from this research could offer valuable insights into enhancing the quality of natural flavorings and baked goods.
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 CONTROL
·
2016
·
IF 3.388
Changbao Wang,Jie Yang,Xiaoyu Zhu,Yingjian Lu,Yingying Xue,Zhaoxin Lu
Salmonella is an important foodborne pathogen and a serious threat to human health worldwide. This study was to reduce Salmonella and the spoilage bacteria on fresh chilled pork using bacteriophage, nisin, and potassium sorbate (PS) along with their combinations. Microbial, chemical, and sensory qualities of the fresh chilled pork (artificially contaminated with Salmonella 3 log CFU/g) treated with bacteriophage (9 log PFU/g), nisin (5000 IU/g), PS (2 mg/g) and their combinations were evaluated. The result showed that all the samples treated with phage could significantly ( P < 0.05) reduce Salmonella population on fresh chilled pork. The combination treatment of nisin, PS and phage (N-PS-P) could significantly lower total viable counts (TVC), TVB-N and TBARS of the chilled pork during the storage period. The TVC of sample treated by N-PS-P was reduced by 2.3 log CFU/g at 7th day. It was also found through the electronic nose detection that the N-PS-P treatment was able to significantly reduce odour and maintain good sensory of the chilled pork. Hence, the N-PS-P treatment extended the shelf life of fresh chilled pork up to 14 days. No adverse effect of the phage on the chilled pork was observed. In conclusion, this study suggests that the phage and its combination with nisin and PS have great potential to be used as a good preservative for fresh chilled pork.
研究领域:
食品安全
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）