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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Miao Liang,Runhu Xin,Wei Guan,Yuping Liu
The effects of vacuum oven drying at 60 °C on the aroma profile, key odorants, fatty acids, and chiral compounds of fresh Amomum tsaoko (AT) were evaluated over varying drying times. Quantitative descriptive analysis, solvent-assisted flavor evaporation, and gas chromatography-olfactometry-mass spectrometry identified and quantitated 36 odor-active compounds. Aldehydes, particularly geranial (1606–1809 mg/kg), were consistently prominent across all drying durations. Twenty-four key odorants with odor activity values greater than one were identified and screened. Relationships among seven samples, 24 key odorants, and six attributes were elucidated through orthogonal partial least squares-discriminant analysis. Notably, 13 odorants exhibited changes during the drying process, as indicated by variable importance for projection scores. Additionally, fatty acid analyses revealed that palmitic and oleic acids were predominant in AT. This study provides valuable insights into the impact of moisture loss on the key chemical components of AT, supporting the development of diverse consumer-oriented products.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
PubMed
高影响因子
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
·
2015
·
IF 1.257
Md Ramim Tanver Rahman,Zaixiang Lou,Fuhao Yu,Peng Wang,Hongxin Wang
Cell-to-cell communication or quorum sensing (QS) leads to biofilm formation and causing other virulence factors which are extreme problems for food safety, biofilm related infectious diseases etc. This study evaluated the anti-QS activity of the Amomum tsaoko extract (0.5–4 mg/ml) by using Chromobacterium violaceum a biosensor strain and biofilm formation by crystal violate assay. Experimental results demonstrated that the overall yield of Amomum tsao-ko extract was 11.33 ± 0.3% (w/w). MIC for Staphylococcus aureus (Gram positive), Salmonella Typhimurium and Pseudomonas aeruginosa (Gram negative) was 1, 2 and 2 mg/ml, respectively. A concentration of 4 mg/ml extract showed highest biofilm inhibition 51.96% on S. Typhimurium when 47.06%, 45.28% were shown by S. aureus , P. aeruginosa respectively . The damage of biofilm architecture was observed by Confocal Laser Scanning Microscopy (CLSM). A level of 44.59% inhibition of violacein production was demonstrated when the dose was 4 mg/ml. Swarming motility inhibition was observed in a dose dependent manner. Taken together, the treatment of A. tsaoko extract can deliver value to food product and medicine by controlling pathogenesis.
研究领域:
食品科学
·
微生物学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Miao Liang,Yajian Wu,Rui Wang,Zhimin Zhang,Runhu Xin,Yuping Liu
To identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that contributed the most to its aroma profile. A total of 49 odor-active compounds (43 in FAT and 42 in DAT) with flavor dilution (FD) factors ranging from 1 to 6561 were identified, with eucalyptol exhibiting the highest FD factor of 6561. Odorants with FD factors ≥ 27 were quantitated, and 23 and 20 compounds in FAT and DAT, respectively, with odor activity value ≥ 1 were determined as key odorants. Recombination and omission experiment further indicated that ( E )-2-dodecenal, geranial, octanal, ( E )-2-octenal, ( E )-2-decenal, and eucalyptol contributed significantly to the overall aroma profile of FAT. After drying of FAT, the concentrations of aldehydes decreased significantly, whereas those of terpene hydrocarbons increased. Multivariate statistical analysis revealed that 26 FAT and 23 DAT odorants were biomarker compounds.
研究领域:
食品科学
·
化学感官科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Huiqun Fan,Mingshun Chen,Taotao Dai,Lizhen Deng,Chengmei Liu,Wei Zhou,Jun Chen
This study determined the phytochemical composition and bioactivity (antioxidant and hypoglycemic) in five fractions (petroleum ether, chloroform , ethyl acetate, n -butanol, and water fractions) obtained from ethanol extract of Amomum tsaoko Crevost et Lemaire ( A. tsaoko ). Qualitative and quantitative analyses of phenolic compounds were carried out with UHPLC-ESI-QTOF-MS/MS. 50 bioactive compounds were identified from five different fractions, including 11 phenolic acids and derivatives, 18 flavonoids and derivatives, 14 proanthocyanidins , 2 organic acids, and 5 other compounds. It was found that ethyl acetate fraction (EF) was enriched with the most types and contents of substances. Flavonoids and derivatives (including epicatechin and catechin) were the primary phenolic compounds in EF. In addition, EF demonstrated excellent antioxidant activity (DPPH and ABTS with IC 50 = 0.17 and 0.07 mg/mL, FRAP of 546.10 mg VCE/g DW) and anti-α-glucosidase activity (IC 50 = 20.14 μg/mL). EF could ameliorate fasting blood glucose and glucose tolerance of diabetic mice. In conclusion, EF could be developed as a potential candidate for preventing or treating oxidative stress diseases and diabetes.
研究领域:
植物化学
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药理学
·
营养学
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产品关联
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2022
·
IF 6.449
Miao Liang,Zhimin Zhang,Yajian Wu,Rui Wang,Yuping Liu
A novel headspace solid-phase microextraction method combined with gas chromatography–mass spectrometry was developed to extract volatiles from fresh Amomum tsaoko (FAT) from four districts. The single-factor experiment found an optimum extraction fiber (2 cm) coating with 50/30-μm divinylbenzene-carbon-polydimethylsiloxane, and the response surface design experiment determined that optimal extraction was achieved with equilibration and extraction times of 31 and 32 min at 42°C, respectively. Fifty compounds were identified in FATs from four regions, of which the main volatiles, including ( E )-2-octenal, ( E )-2-decenal, 2-isopropylbenzaldehyde, neral, geranial , and eucalyptol , accounted for a large proportion. Additionally, of the 50 compounds, 32 volatiles determined by orthogonal partial least squares-discriminant analysis contributed to the differentiation of FATs from the four distinct regions. Hierarchical clustering analysis revealed that four FATs were divided into three groups based on the volatiles identified. The four FATs had similar odor profiles, but the odor intensity of the Kongdang sample was weaker than that of the other samples. Therefore, this study not only developed a feasible method to extract volatiles from FAT but also established a theoretical basis for differentiating FATs from different regions.
研究领域:
分析化学
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植物化学
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食品科学
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产品关联
DOI
高影响因子
Foods
·
2026
·Vol. 15
·期 13
·2282
·
IF 6
Lin Zhu,Jiameng Liu,Zhikai Zhuang,Shaokai Zhang,Lijing Lin
Mango is prone to postharvest microbial infection, which leads to deterioration. Although essential oils show great potential for antibacterial and antioxidant applications, their effectiveness is limited by poor stability. In this study, cellulose nanocrystal (CNC)-stabilizedAmomum tsaokoessential oil emulsion (AEO–CNC) was incorporated into a pullulan (Pul) matrix through hydrogen bonding to prepare antibacterial films. A stable AEO–CNC emulsion was obtained by precisely adjusting the AEO concentration. The effects of emulsion incorporation on microstructure evolution, molecular interactions, physiochemical properties, and biological functionalities of Pul-based composite films were systematically investigated, and their preservation effect on mango was evaluated. With the increasing incorporation of AEO Pickering emulsion, the ultraviolet-blocking property (transmittance <30%), antioxidant capacity (46.83%), and antibacterial activity of PP-CNC-AEO films were significantly improved. In addition, these films exhibited excellent mechanical properties (tensile strength of 30.62 MPa) and thermal stability. The PP-CNC-AEO films had a more uniform and compact surface structure, with no bubbles and fewer internal pores, which indicates the formation of an effective cross-linked network. When PP-CNC-50%AEO-F was used to preserve mango, it reduced weight loss, delayed the increase in soluble solids, and postponed the post-ripening process, exhibiting strong potential for extending the shelf life of fruit.
✓ 已验证
DOI
PubMed
高影响因子
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