FOOD SCIENCE AND BIOTECHNOLOGY
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2025
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IF 3.1
Tan Jin-Ming,Cui Rui,Hu Teng-Gen,Wu Hong
In order to improve the antifungal activity of natural fungicides to control the fungal contamination on bread products, the synergistic combination of cinnamaldehyde with citral (S CC ) against main bread spoilage fungi ( Aspergillus niger and Penicillium citrinum ) was screened. Compared to the single MICs of cinnamaldehyde and citral, the MICs of them against both fungi were significantly reduced by 74–87% when presented in S CC . In vitro tests demonstrated that S CC completely inhibited the spore germination and mycelial growth of both fungi at its MIC. Mechanistic investigations revealed that S CC caused severe cellular membrane damage and disrupted the intracellular redox homeostasis in both fungi. In situ tests showed S CC significantly extended the shelf life of bread by 9 days without adversely affecting the sensory flavor and quality of the bread. These results indicated that S CC is potential as a natural preservative in baked 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
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
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2024
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IF 5.6
Wen Wang,Tom Coenye,Jianyu Su,Sheng-Xiang Qiu
Biofilms growing on food surfaces, packaging, equipment and processing environments bring huge risks to food safety and result in economic losses. Natural components are receiving increasing interest as “green” antimicrobial agents due to their biocompatibility, broad-spectrum antimicrobial properties, and antibiofilm potential. As a traditional adjuvant in Chinese medicine, borneol has the potential to enhance citral’s antibiofilm efficacy. In this study, the antibiofilm activities of citral, borneol, and the combination citral and borneol (BC) against various foodborne bacteria were evaluated using multiple techniques. Light microscopy, crystal violet (CV) staining, and the 2,3-bis (2-methoxy-4-nitro-5-sulfophenyl)-5-[(phenylaminocarbonyl]-2H-tetrazolium hydroxide (XTT) assay were employed to monitor biofilm formation. Additionally, biofilm eradication was assessed against Staphylococcus aureus and Escherichia coli biofilms grown on polycarbonate membranes. Protein leakage was measured, and field emission scanning electron microscopy (FESEM) was used to examine cell membrane integrity. Results showed that borneol and citral acted synergistically to inhibit biofilms. Borneol, citral, alone or together inhibited biofilm formation in a concentration dependent manner, and they have the ability to inactivate or kill at least 90.7 ± 1.9 % bacteria in preformed biofilms. Both borneol and citral disrupted the membrane integrity of the bacteria, increased permeability, and ultimately led to cell death. These findings suggest that the combination citral and borneol has the potential to be developed as a food preservative or bactericidal agent for controlling foodborne bacterial contamination.
研究领域:
微生物学
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食品安全
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天然产物研究
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Yihong Zhou,Yang Xu,Peng Wang,Jing Zhang,Shangxing Chen,Dayong Peng,Zongde Wang,Yuling Yang,Hai Luo,Ji Zhang
Citral is one of the main components of everyday chemical fragrances and Its fragrance cannot be retained for long due to its active chemical properties. Currently, potentially toxic or expensive industrial surfactants are commonly used to emulsify flavors or essential oils, and most of the dispersed systems formed are thermodynamically unstable. In this study, modified corn protein was used as a solid particles and xanthan gum as a co-emulsifier to form an O/W type Pickering emulsion. Corn protein was modified with natural plant polyphenol–tannin to obtain solid particles with optimal amphiphilicity and antioxidant properties, and the particle size was approximately 170 nm. The Pickering emulsion was dispersed using a high-speed homogenizer. The percentage of encapsulated citral in the system was 20%. The particle size, polydispersity index, and citral encapsulation rate were 32.48 μm, 0.323, and 91.26%, respectively. The Pickering emulsion significantly improved the stability of the encapsulated citral, and the retention of citral in harsh environments (both high temperature and aerobic) was significantly increased. After one month of storage, the citral retention in the Pickering emulsion was 86.95% under aerobic conditions.
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
Food Bioscience
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2022
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IF 5.318
Chen Shen,Wenqing Chen,Changzhu Li,Yong Ye,Haiying Cui,Lin Lin
As a nutritious cold chain food , cheese is susceptible to Listeria monocytogenes contamination. In order to prevent and control Listeria monocytogenes in cheese safely and efficiently, maintain the sensory quality during sale, this paper developed a novel nanofiber membrane with good mechanical strength, hydrophobicity , thermal stability , release performance and bacteriostatic performance as food active packaging. In this study, zein was introduced and electrospun to form a reliable carrier to embed and deliver citral in the cavity of HP-β-CD (Hydroxypropyl-β-cyclodextrin). We found that the zein-based nanofiber membranes showed preferable tensile properties and hydrophobicity with 4% (w:v) addition of citral/HP-β-CD inclusion complex. Meanwhile, the thermal stability and release property of citral were significantly improved by embedding in HP-β-CD and loading into zein-base nanofiber membranes. Moreover, after packaged by Zein nanofiber membrane encapsulated with citral/HP-β-CD inclusion complex under the storage conditions of 4 °C and 12 °C, the growth of Listeria monocytogenes in four kinds of cheeses was inhibited to a certain degree. The texture and sensory quality of the four cheeses at the two temperatures and the color quality under the low temperature condition of 4 °C did not change significantly. In summary, Zein nanofiber membranes encapsulated with citral/HP-β-CD inclusion complex has potential application prospects in the field of food active packaging.
研究领域:
食品科学
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包装工程
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微生物学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Ran Tao,Ning Zhang,Liangliang Zhang,Théogène Habumugisha,Yicun Chen,Yin Lu,Yinjuan Wang,Kui Wang,Yangdong Wang,Jianchun Jiang
Vibrio parahemolyticus is the “Number one killer” of seafood products. Anti-vibrio agents having low cost and high-safety are urgently needed to supplement the application needs. This work attempted to prepare CS-CT-CCa complex with citral (CT), chitosan (CS) and calcium citrate (CCa) as raw material by microwave-assisted high-pressure homogenization. Additionally the coordination structure and morphology of Bridge-CS-CT-Schiff base/OH-CCa were verified. The prepared CS-CT-CCa had a well-dispersed property (the size: 3.55~9.33 μm and the zeta potential: +38.7~+67.5 mV) and an excellent sustained released ability (sustained release up to 180 min). MIC, Glucose assay, MDA assay, biofilm formation inhibition assay, SEM, swimming and swarming motility assay demonstrated that CS-CT-CCa had strong (MIC of 128 μg/mL) and sustained (more than 12 h) inhibitory effects against V. parahaemolyticus. Meanwhile, CS-CT-CCa could increase the membrane permeability of V. parahaemolyticus and inhibit their biofilm-forming ability in a dose-dependent manner. It could be inferred that the antibacterial activities against V. parahaemolyticus caused inhibition of biofilm formation, swimming and swarming motilities. This study provided necessary data for the further design and development of chitosan antibacterial agents, food and feed additives.
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
BIOTECHNOLOGY AND BIOENGINEERING
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2025
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IF 3.6
Liang Li,Hui Jiang,Tingting Xu,Xi Wang
Citronellal and citronellol are monoterpenoids that serve as key ingredients in the flavor and fragrance industry and hold significant potential for pharmaceutical applications. Currently, these compounds are primarily obtained through chemical synthesis or extraction from plant essential oils. However, these methods raise concerns regarding environmental sustainability, carbon emissions, and the growing attentions for natural production. A promising alternative is microbial biosynthesis, which enables the natural and carbon-neutral production of these compounds in an environmentally friendly manner. In this study, we developed bienzymatic cascades for the efficient production of citronellal and citronellol from geraniol, utilizing E. coli 's endogenous glycerol dehydrogenase (GLDA), NADPH-dependent aldehyde reductase (AHR), and Catharanthus roseus iridoid synthase (CrIS). The highest in vitro production reached 92 mg/L of citronellal and 170 mg/L of citronellol in a 5-h enzymatic reaction. We also engineered these enzymatic cascades into E. coli strains for in vivo production, achieving up to 714 mg/L of citronellol. This study establishes new bienzymatic cascades for the efficient biosynthesis of citronellal and citronellol, demonstrating a possible bio-based production for natural flavor and fragrance compounds.
研究领域:
合成生物学
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生物催化
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代谢工程
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工业微生物学
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酶学
✓ 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）