FOOD CHEMISTRY
·
2023
·
IF 8.8
Lixin Kang,Qiufang Liang,Qayum Abdul,Arif Rashid,Xiaofeng Ren,Haile Ma
To prevent food spoilage caused by microbial infection, the development of an environmentally friendly antimicrobial preservation material is crucial. Here, the microporous γ-CD-MOFs was utilized to encapsulate the hydrophobic active substance curcumin, resulting in the preparation of a non-toxic antimicrobial material (Cur-CD-MOFs). The results revealed that curcumin encapsulation in Cur-CD-MOFs occurred primarily in the carbonyl group, benzene ring, and enolic side ring of curcumin. The Cur-CD-MOFs had a 100% bactericidal effect on Escherichia coli and Staphylococcus aureus at 4 h and 8 h, and a strong inhibitory effect on aerial mycelium of Penicillium expansum and Botrytis cinerea . Furthermore, the incorporation of Cur-CD-MOFs improved the Pul/Tre film barrier and mechanical properties. The effectiveness of Cur-CD-MOFs-Pul/Tre in retaining fruit freshness was validated using Centennial Seedless grapes. This study confirmed that Cur-CD-MOFs is a promising antibacterial material, and Cur-CD-MOFs-Pul/Tre will be a potent candidate for food preservation.
研究领域:
食品科学
·
生物技术
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Ben Niu,Li Zhan,Ping Shao,Ning Xiang,Peilong Sun,Hangjun Chen,Haiyan Gao
Zein electrospun nanofibers have poor water resistance, which restricts its applications in food preservation. To improve the water resistance of nanofibers, zein/ethyl cellulose (EC) hybrid nanofibers were prepared at different ratios. Besides, we also encapsulated cinnamon essential oil (CEO) into electrospun fibers for Agaricus bisporus preservation. As the weight ratio of EC increased from 0% (ZE-10) to 100% (ZE-01), the viscosity of electrospinning solutions gradually increased from 80.33 ± 19.23 mPa·s to 756.78 ± 22.48 mPa·s, resulting in sufficient chain entanglement for the preparation of uniform fibers. The average diameters of ZE-01, ZE-12, ZE-11, ZE-21, and ZE-10 nanofibers were 326 ± 53 nm, 267 ± 31 nm, 237 ± 51 nm, 292 ± 45 nm, and 362 ± 70 nm, respectively. The hydrogen bonds between the hydroxyl groups of ethyl cellulose and the amino groups of zein decreased the amount of free hydrophilic group, thus improving water resistance of nanofibers. Food packaging potential was evaluated using Agaricus bisporus . The zein/EC nanofibers loaded CEO significantly decreased weight loss and maintained the firmness of the Agaricus bisporus , and improved the quality of the Agaricus bisporus during storage.
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
Materials Research Express
·
2023
·Vol. 10
·期 6
·065003
·
IF 2.3
Liangyu Jia,Weihao Jin,Weiwei Zhang,Jun Wang,Wanzhen Li,Yugui Tao
Green foods are usually harvested and stored before ripening, but excessive ethylene generated during storage can lead to the loss of vegetables and fruits. Photocatalytic oxidation provides a promising method to remove ethylene and extend the shelf life of green foods. In this study, a mesoporous nanosilica-loaded Ce6 composite nanomaterial (Ce6@SiO2) was designed and synthesized to adsorb ethylene into its pores and then degrade it under visible light illumination. The photosensitizer Ce6 in the mesopore produced large amounts of reactive oxygen species that degraded ethylene. The specific surface area was greatly increased by coating the material on the surface of a sodium alginate (SA) hydrogel membrane. This improved its degradation efficiency and facilitated the adsorption and degradation of ethylene during fruit storage. The ethylene removal capacity was studied by measuring the ethylene concentration and increases in the humidity in Tedlar gas bags. Practical applications were tested by observing color changes and surface decay of tomatoes stored with and without SA/Ce6@SiO2. The results showed the system may be used in practical commercial preservation systems.
研究领域:
食品科学
·
材料科学
·
植物生理学
✓ 已验证
DOI
高影响因子
Food Biophysics
·
2024
·Vol. 19
·期 2
·310-320
·
IF 2.8
Wu Zi-ke,Chen Ru-kang,Shi Yu,Zhu Chen-min,Wang Yi-ran,Shi Yu-gang,Ettelaie Rammile,Gu Qing
Octyl gallate (GAC8) as a bioactive compound has excellent antibacterial effectiveness, but its poor hydrophilicity limits its applications. In this work, GAC8 was encapsulated into hydroxypropyl- β -cyclodextrin (HP β CyD) cavity to form an inclusion complex (GAC8/HP β CyD-IC), and their antibacterial activities were investigated. Phase solubility test suggested that the aqueous solubility of GAC8 was prominently enhanced after forming the inclusion complex. The aqueous solution of GAC8/HP β CyD-IC yielded uniform fiber morphology with ~ 900 nm average fiber diameter. The fabricated GAC8/HP β CyD-IC nanofibers (GAC8/HP β CyD-IC NFs) were characterized by 1 H NMR, FT-IR, XRD, DSC, and TGA, revealing successful synthesis of GAC8/HP β CyD-IC NFs and the thermal stability of GAC8 was enhanced by inclusion complexation with HP β CyD. Furthermore, GAC8/HP β CyD-IC NFs possessed antibacterial activity against E. coli (12.5 mm zone of inhibition), S. aureus (18.5 mm zone of inhibition). The results of DNA and protein leakage in the experiment indicated that GAC8/HP β CyD-IC NFs can disrupt the membrane integrity of bacteria. Meanwhile, GAC8/HP β CyD-IC NFs suppressed the colony growth of E. coli on Chinese giant salamander meat. Overall, the nanofibers encapsulating GAC8/HP β CyD-IC were potential antibacterial food packaging materials.
研究领域:
食品包装
·
抗菌材料
·
纳米技术
·
食品保鲜
·
高分子科学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Ting Liu,Liu Liu
The purposes of this study were to develop stable thyme essential oil chitosan nanoemulsions (TEO-CSs) and thymol chitosan nanoemulsions (T-CSs), and to evaluate their characterization and antibacterial properties. The effects of the TEO-CSs and T-CSs on preservation of refrigerated pork at 4 °C were also assessed. The results indicated that the mean particle size values of the TEO-CSs and T-CSs were 139.47 and 123.30 nm, and the encapsulation efficiencies were 80.99% and 70.72%. The absolute zeta potential values of the TEO-CSs and T-CSs were 30.87 and 32.42 mV respectively, indicating that the stable TEO-CSs and T-CSs were fabricated. The information on FTIR, XRD and TGA inferred that chitosan was physically mixed with thymol and TEO without chemical reaction, and the antibacterial properties of thymol and TEO still remained. Furthermore, the antibacterial assays verified that the TEO-CSs and T-CSs strongly inhibited Staphylococcus aureus ( S. aureus ) and Escherichia coli ( E. coli ) planktonic bacteria and biofilms. Fresh pork treated with the TEO-CSs and T-CSs had significantly improved color parameters (a ⁎ , b ⁎ , L ⁎ and ΔE values) during storage at 4 °C. The TEO-CSs and T-CSs effectively extended the shelf life of refrigerated pork to more than 6 days by measuring the pH values and total viable count (TVC) of bacteria. Our results highlighted that the TEO-CSs and T-CSs, as natural novel antibacterial packaging materials, had outstanding antibacterial activities and effectively preserved food.
研究领域:
食品科学与技术
·
食品纳米技术
·
抗菌包装
·
食品保鲜
·
应用微生物学
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Xinghai Huang,Jianmin Li,Jingjin He,Jianwei Luo,Jinyun Cai,Jianhua Wei,Peiyuan Li,Haiyi Zhong
To fulfill the current need for intelligent active food packaging. This study incorporated the curcumin inclusion complexes (CUR-CD) into chitosan/polyvinyl alcohol polymer to develop a new intelligent active film. The structures of films were analyzed by Fourier-transform infrared (FT-IR), scanning electron microscope (SEM), and so on. The CP-Cur150 film displays exceptional mechanical properties, water vapor barrier, and UV blocking capabilities as demonstrated by physical analysis. The CP-Cur150 film exhibited free radical scavenging rates on 2,2-diazo-di-3-ethylbenzothiazolin-6-sulfonic (ABTS) (98 %) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (87 %). Additionally, it showed inhibitory effects on Gram-positive bacteria ( Staphylococcus aureus ) and Gram-negative bacteria ( Escherichia coli ), reducing live colony counts by approximately 2.7 and 1.3 Log 10 CFU/mL, respectively. The films were used to monitor the shrimp's freshness in real time. With the spoilage of shrimp, the film exhibited clear color fluctuations, from light yellow to red. In addition, the evaluation of the impact of films on pork pH, total volatile basic nitrogen, and total bacterial counts demonstrated that the CP-Cur150 film displayed the most significant effectiveness in preserving freshness, thereby extending the shelf life of pork.
研究领域:
食品科学与技术
·
高分子材料
·
活性与智能包装
·
食品保鲜
·
纳米复合材料
✓ 已验证
DOI
高影响因子
Food and Bioprocess Technology
·
2015
·Vol. 8
·期 5
·1011-1019
·
IF 2.691
Yang Huqing,Zheng Jianying,Huang Chengqian,Zhao Xiaofei,Chen Huiyun,Sun Zhidong
This study was conducted to investigate the effects of aqueous chlorine dioxide (ClO 2 ) combined with chitosan coating on microbial growth and quality maintenance of fresh-cut bamboo shoots during cold storage. Fresh-cut shoots respiration rate, weight loss, firmness, lignin, colour, microbial and activities of phenylalanine ammonia lyase (PAL), cinnamyl alcohol dehydrogenase (CAD), peroxidase (POD) and polyphenol oxidase (PPO) were measured. The results indicated that treatment with 28 mg L −1 ClO 2 plus chitosan coating inhibited increase in respiration rate and firmness, delayed browning and lignification and reduced microorganism counts of total aerobic bacteria and yeasts and moulds compared to control treatment. The efficiency was better than that of ClO 2 or chitosan treatment alone. Furthermore, combination of ClO 2 and chitosan inhibited the activities of PAL, CAD, POD and PPO throughout the storage period. Our study suggests that ClO 2 plus chitosan coating treatment may be a promising method of maintaining fresh-cut bamboo shoot quality and extending their postharvest life.
研究领域:
采后生理学
·
食品科学
·
园艺科学
·
食品保鲜
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 44
·期 12
·e14925
·
IF 1.405
Hui-Yun Chen,Ling-Feng Jiang,Ji-Hao Zeng,Yan-Rong Huo,Yong-Xin Li
Nanoemulsion has been shown to extend the postharvest life of horticultural produce. In this study, “Fuji” apple were treated with the combination of nanoemulsion coating-1 (NC-1) and 1-methylcyclopropene (1-MCP). Biochemical and nutritional values were assessed every 35 days during 280 days storage at 4°C and 90% RH. Results show that apples treated with the combination of NC-1 and 1-MCP has significantly reduced mass loss and decay, suppressed malondialdehyde (MDA) content. The combination treatment of NC-1 and 1-MCP also retained significantly higher ascorbic acid (ASC), titratable acid (TA), and total soluble solid (TSS) content. NC-1 and 1-MCP treatments alone or in combination produced higher peroxidase (POD) and catalase (CAT) activities but lower phenylalanine ammonia-lyase (PAL) and polyphenol oxidase (PPO) activities than control. Therefore, the combination of NC-1 and 1-MCP preserved better “Fuji” apple quality, which could be used to extend the postharvest life of “Fuji” apple during long-term storage. Practical applications This research work shows that the combined treatment of NC-1 and 1-MCP on “Fuji” apple reduced mass loss, decay and MDA level, retained higher ASC, TA, and TSS content, promoted POD and CAT activities but suppressed PAL and PPO activities, by which preserved better “Fuji” apple qualities during long-term storage. Moreover, the combination of NC-1 and 1-MCP could provide a potential alternative to extend the storage life, which helps in reducing postharvest losses in the supply chain.
研究领域:
采后生理学
·
园艺科学
·
食品保鲜
·
植物生物化学
·
农业纳米技术
✓ 已验证
DOI
高影响因子
Antibiotics-Basel
·
2019
·Vol. 8
·期 4
·235
·
IF 2.921
Muhammad Umair,Saqib Jabbar,Mustapha Muhammad Nasiru,Tayyaba Sultana,Ahmed M. Senan,Faisal Nureldin Awad,Zhuang Hong,Jianhao Zhang
The main aim of the current investigation was to contemplate the impact of high-voltage electric field cold plasma (HVCP) on different quality characteristics (enzymes, microbial activities, coloring pigments, ascorbic acid, polyphenolic compounds, °Brix, acidity, and color index) of carrot juice in correlation with thermal processing. A carrot juice (250 mL) sample sealed in pre-sterilized food-grade bottles, which placed between two dielectric quartz plates for HVCP treatment. The gap between the plates was 30 mm, and a stable and uniform plasma dielectric barrier discharge (DBD) generated for 3 and 4 min at 60, 70, and 80 kV. Air was used as a working gas during the DBD-based plasma treatment. The observed rise in temperature was 2–5 °C during the HVCP treatment. A water bath was used to carry out thermal treatment (100 °C for 5 min). The maximum inactivation of enzymes and microorganisms was achieved with thermal treatment and then with HVCP treatment at 70 kV for 4 min. However, maximum retention of coloring compounds, ascorbic acid, total phenols, flavonoids, and tannins was found following HVCP (70 kV for 4 min) treatment compared to thermal treatment. The °Brix, pH, and acidity remained unchanged irrespective of treatments. These findings suggest that HVCP treatment at 70 kV for 4 min may be a good alternative to thermal treatment, and it may successfully be applied in carrot juice production, resulting in reduced enzymes, lower microbial activity, and improved bioactive compounds. The prospects of overcoming the existing conventional physical and chemical methods for sterilization make it a novel and more economical technique to maintain food’s natural nourishment, composition, appearance, structure, and freshness.
研究领域:
食品科学与技术
·
食品加工中的等离子体物理
·
非热食品加工
·
食品保鲜
·
功能食品
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）