FOOD CONTROL
·
2016
·
IF 3.388
Na Guo,Yu-Ping Zang,Qi Cui,Qing-Yan Gai,Jiao Jiao,Wei Wang,Yuan-Gang Zu,Yu-Jie Fu
Amomum tsaoko is widely distributed in south-west China as a spice. In present study, the antibacterial activity of Amomum tsaoko essential oil (AEO) against foodborne pathogens was evaluated. The antibacterial activity was determined by measuring the zones of inhibition (ZOI), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and the time-kill assay. Results showed the susceptibility of foodborne bacteria Escherichia coli ( E. coli ) was excellent with the lowest MIC and MBC values of 3.13 and 6.25 mg/mL, respectively. The probable antibacterial mechanism of AEO was the change in permeability and integrity of the cell membranes leading to leakage of nucleic acids and proteins. Detection of the kinetics of E. coli deactivation in situ showed that AEO has good preservative activities in foods. It is necessary to consider that AEO will become a promising antibacterial additive for food preservative.
研究领域:
食品科学
·
微生物学
·
植物化学
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DOI
高影响因子
JOURNAL OF MEMBRANE SCIENCE
·
2021
·
IF 8.742
Keming Zhang,Xiaochan An,Yan Bai,Chong Shen,Yinpeng Jiang,Yunxia Hu
Forward osmosis (FO) technology has drawn increasingly research interests in juice concentration due to its great advantages in producing high-quality concentrated juice. However, the lack of suitable draw solutes is a significant obstacle hindering the practical application of FO for juice concentration. In this work, a series of food preservatives were systematically investigated as draw solutes in the FO system. By careful evaluation of these preservatives, we selected 4 M sodium diacetate (SDA) as one model of draw solution to concentrate grape juice in a 72-h continuous FO test. The concentrated grape juice with 5.14 folds was obtained with no loss of the titratable acidity and the vitamin C content. Moreover, the SDA accumulation in the concentrated product was only 2.0 ± 0.1 g/kg, after being diluted to regenerate juice, the preservative concentration in juice is 0.39 g/kg, which is lower than the safety limit of SDA (0.5 g/kg, FAO). Our findings demonstrate the application potential of the preservative draw solutions for juice concentration in the FO.
研究领域:
食品科学
·
生物工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2017
·
IF 3.496
Maomao Ma,Xuefang Wen,Yuting Xie,Zhen Guo,Rongbin Zhao,Ping Yu,Deming Gong,Shuguang Deng,Zheling Zeng
Monocaprin is generally recognized as a safe food additive and widely used as a functional emulsifier in food industry. In this work, the preservative ability of monocaprin against three food spoilage fungi, Saccharomyces cerevisiae , Aspergillus niger and Penicillium citrinum was investigated to evaluate the potential use of monocaprin as a potent food preservative . The minimum inhibitory concentrations (MIC) of monocaprin against these fungi were 0.31, 0.63 and 0.63 mg/mL, and the minimum fungicidal concentrations were 1.25, 2.50 and 2.50 mg/mL, respectively. The MICs remained unchanged when the pH values were increased from 3 to 9. After being exposed to monocaprin at MIC, the growth of A. niger or P. citrinum was completely inhibited for one week, and S. cerevisiae began to degrade at 100 h. These results indicated that monocaprin may be a potential preservative independent of pH. The mechanism of action was then investigated by the measurement of damage of cell walls, permeability of cell membrane, release of cellular contents and morphological observation. Results indicated that monocaprin may kill S. cerevisiae by disrupting the cell wall and plasma membrane, resulting in the release of cellular contents. Monocaprin inhibited A. niger spore and P. citrinum by increasing the permeability of the cell membrane and release of cellular contents, but not involving cell structure alteration.
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
·
2021
·
IF 4.952
Xiaoli Liu,Liuqing Chen,Yanan Kang,Dong He,Bingxin Yang,Kegang Wu
The antimicrobial activity and stability of essential oils are increased in nanoemulsion formulations. One of the main disadvantages of using plant essential oils is their low solubility in water. Nanoemulsion formulations of essentials oils can increase their water solubilities and facilitate their interactions with microbial cell membranes, thereby facilitating cell lysis. In this study, cinnamon essential oil (CEO) nanoemulsions were prepared by high-pressure homogenization, using an orthogonal test design to optimize the preparation conditions. The stability of the nanoemulsions during storage and its antimicrobial activity against various foodborne pathogens were investigated. The results showed that during preparation, the homogenization pressures, oil phase ratio, and content of modified starch can affect the particle diameter of the emulsion. The incorporation of medium-chain triglycerides into the emulsion can significantly enhance the nanoemulsion stability and effectively reduce the particle size of the nanoemulsions. The CEO nanoemulsions inhibited the growth of different microbial strains, although Gram-negative bacteria were more sensitive to these nanoemulsions than Gram-positive bacteria. These results are of considerable significance for the research and innovation of natural food preservatives .
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Rui Cai,Miaomiao Hu,Yijun Zhang,Chen Niu,Tianli Yue,Yahong Yuan,Zhouli Wang
The aim of this study was to investigate the antifungal activity and mechanisms of citral, limonene and eugenol against Zygosaccharomyces rouxii . All the three essential oil ingredients presented strong antifungal activities against Z. rouxii . Minimum inhibitory concentrations of citral, limonene and eugenol were 0.188, 0.75 and 0.4 μL/mL, and the minimum fungicidal concentrations were 0.375, 3 and 0.8 μL/mL, respectively. Scanning electron microscopy showed that the tested essential oil compounds had destructive effects on the yeast cell surface. After treated by citral, limonene and eugenol, the relative electric conductivity and leakage of nucleic acid were increased significantly. SDS-PAGE analysis indicated that the essential oil components could result in the loss of soluble proteins and might also destroy the yeast protein or inhibit their expression. These results demonstrated that citral, limonene and eugenol exerted their antifungal action against Z. rouxii through cell membrane damage and destruction of cellular proteins. This study provided a theoretical possibility that citral, limonene and eugenol could be used as natural food preservatives for the control of Z. rouxii -related spoilage in the fruit juice industry.
研究领域:
食品科学
·
微生物学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
Biosensors-Basel
·
2022
·Vol. 12
·期 11
·988
·
IF 5.743
Linmin Chen,Meihuang Zeng,Jingwen Jin,Qiuhong Yao,Tingxiu Ye,Longjie You,Xi Chen,Xiaomei Chen,Zhiyong Guo
Nanoenzyme reactors based on shell-isolated colloidal plasmonic nanomaterials are well-established and widely applied in catalysis and surface-enhanced Raman scattering (SERS) sensing. In this study, a “double wing with one body” strategy was developed to establish a reduced food antiseptic sensing method using shell-isolated colloidal plasmonic nanomaterials. Gold nano particles (Au NPs) were used to synthesize the colloidal plasmonic nanomaterials, which was achieved by attaching ferrous ions (Fe2+), ferric ions (Fe3+), nitroso (NO−) group, cyanogen (CN−) group, and dopamine (DA) via coordinative interactions. The oxidation-induced reaction was utilized to generate •OH following the Fe2+-mediated Fenton reaction with the shell-isolated colloidal plasmonic nanomaterials. The •OH generated in the cascade reactor had a high oxidative capacity toward acid preservatives. Importantly, with the introduction of the signal molecule DA, the cascade reactor exhibited also induced a Raman signal change by reaction with the oxidation product (malondialdehyde) which improved the sensitivity of the analysis. In addition, the stable shell-isolated structure was effective in realizing a reproducible and quantitative SERS analysis method, which overcomes previous limitations and could extend the use of nanoenzymes to various complex sensing applications.
研究领域:
分析化学
·
纳米生物学
·
食品科学
✓ 已验证
DOI
高影响因子
Food & Function
·
2020
·Vol. 11
·期 5
·4090-4102
·
IF 4.171
Yinfeng Lyu,Chengyi Yang,Tingting Chen,Lu Shang,Yang Yang,Jiawei Li,Anshan Shan,Wensheng Xiang,Baojing Cheng,Licong Zhang
Antimicrobial peptides are believed to be promising bio-preservatives to prevent microbial spoilage through food processing and preservation. With the aim of developing short peptides with broad-spectrum antimicrobial activity and revealing their potential antimicrobial mechanism, a novel class of dodecapeptides were designed by introducing Trp into the hydrophilic face of RI12, a truncated α-helical peptide of porcine myeloid antimicrobial peptide-36 (PMAP-36). The antimicrobial activity study indicated that Trp endowed the peptides with higher antimicrobial potency, and the net charge of +5 was sufficient for the dodecapeptides to exert antimicrobial action. Taking hemolytic activity into consideration, the most promising peptide RI12[K3W] (RLWKIGKVLKWI-NH2) was screened with high antimicrobial activity and non-toxicity. The antimicrobial mechanism study revealed that RI12[K3W] possessed the ability to bind to LPS components and enhance membrane permeability, which was verified by membrane penetration assays. Flow cytometry and electron microscopy further confirmed that RI12[K3W] killed bacterial cells primarily by membrane damage. The results guide the potential application of antimicrobial peptides in the food industry as food preservatives to prevent bacterial contamination.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Siyang Deng,Huan Liu,Chunhui Zhang,Xinting Yang,Christophe Blecker
Nitrite (NO 2 − ) is widely present in meat products as a vital food preservative, while excessive nitrite is a serious carcinogen to human beings, developing a sensitive and selective nitrite detection method is of great significance for food safety. Herein, a novel luminescent metal organic framework (LMOF) (Rh6G@MOF-5) is prepared through a facile one-pot synthesis as a fluorescent turn-off sensor for NO 2 − determination. Upon exposure to NO 2 − , significant fluorescence intensity decreases linearly along with NO 2 − concentration in the range of 0–200 μmol/L and the detection limit is estimated to be 0.2 μmol/L. The developed nanocomposite has been shown to be an ultrasensitive and selective nanoprobe for detecting NO 2 − in meat products, with recoveries ranging from 96.1% to 103.2% with the RSDs less than 4%. Rh6G@MOF-5 nanoprobe offers insight into the fabrication of MOF-based sensors with low cost and convenient operation in analyte detection field.
研究领域:
食品科学
·
分析化学
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2018
·
IF 3.197
Tiantian Wu,Yuan Li,Ni Shen,Chunhong Yuan,Yaqin Hu
The objective of this study was to study the effect of calcium ions on the binding of lysozyme to chitosan (CS)/sodium alginate (SA) complexes (CS-SA-Ps), in order to develop a complex system for lysozyme delivery which might be of practical interest in the field of food preservatives . Result showed that with the increase of calcium ions (Ca 2+ ) concentration, the value of Z-Ave decreased while the value of ζ-potential and LE increased, where the addition of 5.0 mM Ca 2+ contributed to uniform distribution of the complexes. Sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that there was no significant difference of molecular integrity when lysozyme was released from CS-SA-Ps. The exothermic interaction between lysozyme and SA were proved by thermodynamic measurements, in which the binding stoichiometry showed a slight decrease in the presence of calcium chloride. Moreover, the release rate of lysozyme from CS-SA-Ps could be slowed by the increase of Ca 2+ addition concentration.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 11
·e17058
·
IF 2.609
Bingying Yu,Kegang Wu,Xuejuan Duan,Tong Zhang,Dong He,Xianghua Chai
Hydrosol is a natural aromatic product possessing broad application prospects as a food preservative; however, limited information is available regarding its anti-tyrosinase activity. Here, we investigated the inhibitory effects of Cinnamomum cassia Presl leaf hydrosol (CCPH) and Cymbopogon citratus (DC.) Stapf leaf hydrosol (CCSH) on tyrosinase activity. The primary components of CCPH and CCSH were cinnamaldehyde (82.1%) and citral (52.3%), respectively. The aromatic compound, terpenoid, and nitrogen oxide detectors within the electronic nose yielded higher response values for the two hydrosols. The IC 50 values for CCPH, CCSH, cinnamaldehyde, and citral in regard to their effects on tyrosinase were 84.8 ± 15.5 (vol%), 23.9 ± 2.0 (vol%), 53.3 ± 10.7 mM, and 21.0 ± 6.5 mM, respectively. According to Lineweaver-Burk plot analyses, cinnamaldehyde and citral are both non-competitive inhibitors. Both CCPH and CCSH inhibited browning of mushrooms ( Agaricus bisporus ). These results suggest that hydrosols could be used as potential tyrosinase inhibitors in the food additive and cosmetic industries. Novelty impact statement The primary components of CCPH and CCSH were cinnamaldehyde (82.1%) and citral (52.3%), respectively. The hydrosols and their primary components exerted an inhibitory effect on tyrosinase. CCPH and CCSH could inhibit the browning of mushrooms ( Agaricus bisporus ).
研究领域:
食品科学
·
药理学
·
农业化学
·
植物科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2020
·
IF 3.067
Hong Yan,Yingying Lu,Xin Li,Yanglei Yi,Xin Wang,Yuanyuan Shan,Bianfang Liu,Yuan Zhou,Xin Lü
Bacteriocins have potential in the food industry, especially in protecting food safety and controlling food-borne diseases. Class II bacteriocin genes were previously identified from the genome of Lactobacillus crustorum MN047 and successfully expressed in Escherichia coli BL21 (DE3) using the pET-30a system. In this study, the antibacterial mechanism and potential use as a food preservative were studied. The results showed that bacteriocin BM1829 had antimicrobial activity against Gram-positive and Gram-negative bacteria with MIC values of 1–16 mg/L. In addition, BM1829 showed good stabilities to chemicals, and to thermal and pH changes. BM1829 destroyed the integrity of membranes and led to the leakage of cytoplasmic content. Flow cytometry showed that BM1829 arrested the cell cycle at R-phase. Moreover, the number of E. coli and Staphylococcus aureus cells was reduced during beef storage with BM1829 treatment. These data suggested that BM1829 has the potential to be developed as a food preservative or antibacterial agent.
研究领域:
食品科学
·
微生物学
·
生物技术
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Wei Jia,Jiying Zhu
ε-Polylysine is a novel food preservative approved by the U.S. Food and Drug Administration (FDA), yet the mechanism of its effect on animal-derived foods remains unclear. Assessment of the effect of preservatives on goat meat products is necessary. Herein, metabolite accumulation and protein expression of ε-polylysine (0.025%, w/w) spiked with goat meat were investigated by nontarget metabolomics and proteomics combined with ultrahigh performance liquid chromatography quadrupole-Orbitrap high-resolution-mass spectrometry (UHPLC-Q-Orbitrap HRMS) in a simulated in vitro digestion model. The amino side chain of ε-polylysine increased the activity of glycine aminotransferase due to its nucleophilic nature, inducing a significant upregulation of l-arginine (0.43–0.72 mg kg–1) and creatine (3.98–6.89 mg kg–1), with an improvement in muscle quality of goat meat. Downregulation of enzyme phenylalanine hydroxylase expression led to upregulation of l-phenylalanine (2.26–3.25 mg kg–1) and l-tyrosine (0.98–1.29 mg kg–1). Collectively, this study first revealed the biochemical mechanism of ε-polylysine in goat meat products, which makes available new prospects for more accurate use of ε-polylysine in animal-derived foods.
研究领域:
食品科学
·
生物化学
·
蛋白质组学
·
代谢组学
✓ 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）