FOOD CHEMISTRY
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2015
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IF 3.391
Xuemin Chen,Yanhui Ma,Danchao Chen,Ming Ma,Chunya Li
1-[3-(tert-Butoxycarbonylamino)propyl]-3-[3-(N-pyrrole)propyl]imidazolium tetrafluoroborate [( t -Boc-APPPI)BF 4 ], which is a novel pyrrolyl-functionalized ionic liquid, was synthesized and characterized. Subsequently, it was electrochemically deposited onto a glassy carbon electrode surface to fabricate a polymerized ionic liquid film electrode. X-ray photoelectron spectroscopy, scanning electron microscope and electrochemical impedance spectroscopy were used to confirm the successful polymerization of ionic liquid. Voltammetric behaviors of hexestrol at the film electrode were investigated. The oxidation peak slightly shifted towards positive potential, however, dramatically increased in peak current. Experimental conditions for hexestrol determination were optimized. The oxidation peak current is linear with hexestrol concentration in the range of 1.0 × 10 −8 –1.0 × 10 −5 mol L −1 . The detection limit is estimated to be 2.1 × 10 −9 mol L −1 (S/N = 3). Hexestrol in chicken meat was determined using the film electrode with good accuracy.
研究领域:
分析化学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Chaoqun Li,Yongyan Yang,Ruiting Zhang,Jia Wang,Shuangling Zhong,Xuejun Cui
Antibacterial hydrogel film can serve as food packaging materials to prevent bacteria growth and spread, thereby extending shelf life and improve food safety. In this study, an efficient antibacterial hydrogel film (CLG) was prepared with chitosan, lysine, and gelatin. The light transmission of the CLG hydrogel film was over 80 % in the visible region, facilitating the observation of chicken breast storage conditions. Additionally, the swelling ratios of the hydrogel films decreased with increasing gelatin concentration, from 145.7 g/g (CLG1) to 92.6 g/g (CLG2) and 81.5 g/g (CLG3). This reduction was attributed to the denser network structure formed by the interaction between gelatin and the CL polymer. The Scanning Electron Microscopy (SEM) showed that the water-absorbed CLG hydrogel had a unique sponge shape. Moreover, the CLG hydrogel film exhibits high antibacterial activity against Escherichia coli ( E. coli ) and Staphylococcus aureus ( S. aureus ). In a practical storage experiment, the CLG hydrogel film extended the shelf life of chicken breast by up to 4 days compared to untreated samples, while effectively reducing total volatile basic nitrogen (TVB-N) levels. This hydrogel film is expected to become a promising food packaging material.
研究领域:
食品科学
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生物材料学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Linze Liu,Yawen Deng,Hangqi Ren,Ying Ren,Taizheng Tang,Eerdun bayaer,Shaobo Li,Tungalag Dong,Xueyan Yun
Plant extracts with antioxidant activity are frequently employed to inhibit acrylamide (AM) production, but there has been limited focus on their inhibitory effects on AM during the extended storage of foods. In this study, impregnation solutions were prepared using Hippophae rhamnoides L (Hp) and Alkekengi officinarum Moench (Ak) fruits extracts to investigate their protective effects on roasted chicken breasts (RCB) during processing and storage (vacuum packed at 4°C and stored at 25°C for 90 days). In a 90-day storage experiment with RCB, these extracts also slowed the increase of AM in RCB. However, these extracts exhibit inadequate protective effects on RCB during long-term storage. It is needed to develop new methods for monitoring and inhibiting AM formation in RCB.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Hongyu Li,Fei Chen,Han Li,Xinlu Yan,Qianqian Yu,Chengfeng Sun,Rongxin Wen
Enhancing salt diffusion and flavour development in dense muscle matrices remains a key challenge in poultry marination. This study aimed to explore how ultrasound-assisted marination modulates protein structure and improves salt uptake and flavour development in chicken breast meat. Ultrasound treatment (150–750 W) altered muscle microstructure by disrupting myofibrillar alignment, loosening fibres, and modifying surface properties. Moderate ultrasound power (300 W) significantly enhanced NaCl uptake and water retention without compromising structural integrity, as evidenced by increased protein solubility, reduced particle size, and greater surface hydrophobicity. Spectroscopy and microscopy analyses indicated conformational loosening, α-helix loss, and smoother surfaces of protein aggregates, all contributing to improved solute penetration and texture. In contrast, excessive power (≥600 W) led to β-sheet aggregation, fluorescence quenching, and tissue collapse, negatively affecting tenderness and water-holding capacity. Taste evaluation and amino acid profiling further confirmed that moderate ultrasound promoted umami perception while reducing sourness and astringency. These findings highlight the role of ultrasound-induced protein structural changes in improving marination efficiency and flavour quality, offering a practical basis for optimising ultrasound-assisted processing of poultry meats.
研究领域:
食品科学
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生物物理学
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禽类加工
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蛋白质结构
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风味技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 2.6
Weiping Guo,Yunfeng Xu,Xiangxiang He,Jiakang Wang,Jinle Xiang,Peiyan Li,Denglin Luo
Summary The stability, microstructure and antioxidant capacity of the composite coating solution of chitosan (CS) and oleuropein (OLE, 0.08–0.32%, w/v) were estimated by zeta potential, rheological properties, scanning electron microscope and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assays. Effects of the composite coating on refrigerated chicken breasts were evaluated by microbial, chemical and sensory assays. The results revealed that the coating solutions were stable, intact and exhibited good antioxidant activities. When chicken samples were stored at 4 °C for 12 days, the microbial population treated with CS + OLE decreased to 5.43–7.59 log CFU g −1 compared with the control (8.41 log CFU g −1 ). The increase in pH values, total volatile base nitrogen and thiobarbituric acid reactive substances contents, and drip loss rate of chicken samples had also been deferred. Overall, the results indicated that it was feasible to apply CS with OLE to extend the shelf life of chicken breasts.
研究领域:
食品科学
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生物技术
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
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2022
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IF 6.203
Shurui Peng,Jiao Zhang,Tao Zhang,Subrota Hati,Haizhen Mo,Dan Xu,Hongbo Li,Liangbin Hu,Zhenbin Liu
The objective of this study was to fabricate and characterize antimicrobial films based on Agar/Konjac glucomannan (KA) incorporated with carvacrol (CV) (1%, 1.5% and 2%). The physical, structural and antimicrobial properties were studied to evaluate the effects of carvacrol on the composite films. Results indicated that the addition of 2% CV markedly enhanced the tensile strength (36.72 MPa), elongation at break (100.19%), hydrophobic properties and UV barrier properties compared with KA film. X-ray diffraction, Fourier transform infrared spectroscopy , and scanning electron microscopy indicated good compatibility and the formation of intermolecular hydrogen bonds. Additionally, the addition of 2% CV showed strong antimicrobial activities against the most common food spoiling bacteria, Staphylococcus aureus and Escherichia coli . Finally, the potential application of the films was evaluated by the packing test of chicken, where KA-2% CV was able to prolong the shelf life of refrigerated chicken breast from 5 days to 9 days. Overall, the composite films incorporating 2% carvacrol was a promising antimicrobial packing material to displace petrochemical-based plastics to extend the shelf life of foods .
研究领域:
食品科学
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材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
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IF 6.306
Baolei Dong,Hongfang Li,Jiefang Sun,Ghulam Mujtaba Mari,Jun Ai,Diangang Han,Xuezhi Yu,Kai Wen,Jianzhong Shen,Zhanhui Wang
Herein, we proposed a duplex and homogeneous fluorescent immunoassay for the simultaneous detection of amantadine (AMD) and chloramphenicol (CAP) residue in chicken breast with both high sensitivity and short assay time. The immunoassay was based on the fluorescence resonance energy transfer (FRET) between hapten-labeled carbon dots (CDs) and antibody-modified WS 2 nanosheets. To achieve the duplex FRET , polyethyleneimine-functionalized blue and green emissive CDs with separated emission were synthesized via a one-pot hydrothermal method and directly coupled with the haptens of AMD and CAP, serving as the energy donors. The antibodies were modified on the surface of WS 2 nanosheets with high quenching efficiency to construct the energy acceptor. The specific immunoreaction could trigger the efficient FRET between the donors and the acceptors, causing the fluorescence quenching of CDs. The developed immunoassay was applied to simultaneously detect AMD and CAP, having the detection limit of 0.10 ng g −1 and 0.06 ng g −1 , respectively.
研究领域:
分析化学
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纳米技术
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食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
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2025
·
IF 5.8
Bo Li,Tianchi Tang,Mengyue Jiang,Hui Chen,Yanhong Bai
Sustained-release nanofilms incorporated with oregano essential oil (OEO) were developed by emulsion electrospinning using polyvinyl alcohol (PVA) and quaternary-ammonium chitosan (QAC). The SEM, FTIR and XRD results showed that OEO was successfully encapsulated in the PVA/QAC nanofiber with a diameter range of 158.0–179.6 nm. The incorporation of OEO significantly enhanced the mechanical and barrier properties of PVA/QAC nanofilm, concomitantly mitigating its hydrophilic nature. The prepared PVA/QAC-OEO nanofilms demonstrated excellent antioxidant properties and antimicrobial activities against S. aureus and E. coli (the maximum inhibition zones achieving 23.13 ± 0.72 mm). The release kinetics results showed sustained release of OEO from the PVA/QAC nanofilms, and the release kinetics of OEO adhered to the Fickian + First order dynamics model (R 2 = 0.9570–0.9997), indicating that a combination of random diffusion and polymer structural relaxation influenced the release of OEO. Furthermore, preservation research showed that the PVA/QAC-OEO nanofilms significantly inhibited the rise in pH, total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARs), and total viable count (TVC) in chicken breasts stored at 4 °C, while also maintaining their color and texture properties. Particularly, chicken breasts wrapped in PVA/QAC-OEO 3 film exhibited an extended shelf life for 4 days. Therefore, the PVA/QAC-OEO nanofilms could be a prospective packaging material for meat preservation.
研究领域:
食品包装
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纳米技术
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食品科学
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材料科学
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抗菌技术
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高分子科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Jing Guo,Xiaojie Yu,Cunshan Zhou,Bo Wang,Lei Zhang,Phyllis Otu,Li Chen,Yunwei Niu,Deyang Yao,Chenhui Hua,Haile Ma
Gradient dilution feeding substrate (GDFS) is regarded as an effective method for the production of active peptides, as it compensates for substrate limitations and minimizes substrate contamination of the ultrafiltration membrane. This study further investigated the impact of ultrasound-assisted gradient dilution feeding substrate (UA-GDFS) on the peptide yield and the intensity of umami. The chicken breast was used as ingredients. The umami compounds in the hydrolysate were determined using an automatic amino acid analyzer and HPLC. The hydrolysate's umami intensity was determined by electronic tongue in all modes. These findings indicated that UA-GDFS enhanced the umami intensity and peptide yield. Hydrolysate from UA-GDFS with molecular weight below 1 kDa was analyzed by nano-scale liquid chromatography-tandem mass spectrometry (Nano-HPLC-MS/MS). Electronic tongue analysis showed that GPSGPVG and VDGPSGK had umami taste and could enhance the umami taste of monosodium glutamate (MSG) solution. Asn68 and His145 were important sites on T1R3 for umami peptide binding.
研究领域:
食品科学
·
化学工程
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Tsekwi Gracious Rinwi,Da-Wen Sun,Ji Ma,Qi-Jun Wang
This study investigated the impact of isochoric freezing-thawing (ISF-T) cycles (C0–C5) on the quality of chicken breast. The results indicated a significant increase (P < 0.05) in pH from 5.41 to 5.96 after C1 to C4 before slightly decreasing to 5.72 (C5). Lightness (L*) varied between 50.13 and 44.55 across C1 to C4, with redness notably decreasing from −1.15 after C0 to −2.09 after C5 while yellowness (b) sharply increased from 2.65 (C0) to 4.65 (C5). Moisture content decreased from 74.01% to 68.13% after C5. WHC slightly reduced from 89.25% after C0 to 85.66% after C4, with an 83.78% reduction after C5. Cooking loss increased linearly across the ISF-T cycles from 18.08% reaching 24.14% after C5. Conversely, shear force decreased to 21.83 N after C5 from 25.21 N after C1. Protein solubility slowly increased to 88.79% after C3, then decreased to 72.84 after C5. The myofibrillar index remained stable until C3, then increased from 35.51 after C5. Lipid oxidation slowly increased to 0.27 mg MDA/kg after C3, then sharply increased to 0.44 mg MDA/kg after C5. In addition, Ca 2+ -ATPase activity showed that the samples obtained after C1 to C3 fluctuated between 23.59% and 24.71%, followed by a substantial reduction to 12.35% after C5. Furthermore, validation of the results by magnetic resonance imaging and nuclear magnetic resonance analysis confirmed the findings, suggesting that isochoric freezing could offer a viable solution to control temperature fluctuations, a challenging problem during meat storage and distribution in the cold chain food industry.
研究领域:
食品科学
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肉类加工
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物理化学
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生物物理学
✓ 已验证
产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2020
·
IF 7.182
Peng Lu,Yang Yang,Ren Liu,Xin Liu,Jinxia Ma,Min Wu,Shuangfei Wang
A sugarcane bagasse nanocellulose-based hydrogel was developed as a colourimetric freshness indicator for monitoring spoilage of chicken breast. Nanocellulose was prepared from sugarcane bagasse cellulose filaments by TEMPO-mediated oxidation, and then used to form a strong self-standing hydrogel matrix through Zn 2+ cross-linking. The hydrogel worked as a carrier for pH-responsive dyes (bromothymol blue/methyl red), which changed colour according to the freshness of the chicken sample. CO 2 levels were found to increase with the spoilage of chicken, relative to rising levels of micro-organisms. The indicator hydrogel optical colour changed from green to red on the third day, as the log CFU/g passed the limit of acceptability for human consumption and emission of complicated volatiles. This new design of colourimetric freshness indicator made with a nanocellulose hydrogel has a quick response to chicken spoilage and is expected to facilitate the utilisation of bagasse nanocellulose as a value-added material in intelligent packaging.
研究领域:
材料科学
·
食品科学
·
纳米技术
·
包装工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Yun Wang,David Julian McClements,Xinwen Peng,Zhenlin Xu,Man Meng,Hangyan Ji,Chaohui Zhi,Lei Ye,Jianwei Zhao,Zhengyu Jin,Long Chen
The impact of citric acid , carboxymethyl cellulose, carboxymethyl starch, sodium trimetaphosphate, or soybean protein on the crosslinking of starch-based films was examined. These crosslinking starch films were then used to create pH-sensitive food labels using a casting method. Blueberry anthocyanins were incorporated into these smart labels as a pH-sensitive colorimetric sensor. The mechanical properties, moisture resistance, and pH responsiveness of these smart labels were then examined. Crosslinking improved the mechanical properties and pH sensitivity of the labels. These different crosslinking agents also affected the hydrophobicity of the labels to varying degrees. Soybean protein was the only additive that led to labels that could sustain their structural integrity after immersion in water for 12 h. Because it increased the hydrophobicity of the labels, which decreased their water vapor permeability, moisture content, swelling index, and water solubility by 47 %, 29 %, 52 % and 10 %, respectively. The potential of using these labels to monitor the freshness of chicken breast was then examined. Only the films containing soybean protein exhibited good pH sensitivity, high structural stability, and low pigment leakage. This combination of beneficial attributes suggests that the composite films containing starch and soybean protein may be most suitable for monitoring meat freshness.
研究领域:
材料科学
·
食品科学
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化学工程
✓ 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）