FOOD MICROBIOLOGY
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2020
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IF 4.155
Xiao Gan,Ling Zhao,Jungang Li,Juncai Tu,Zhaoming Wang
This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 85.63% at the end of processing for 0%, 30%, 50% and 70% KCl replacement samples, respectively. During the processing, Lactobacillus gradually became the dominant one, and higher the KCl ratio, more rapid was the process. After salting, the TBARS of control was markedly higher (P < 0.05) than that of the others, while a similar lipid oxidation level (P > 0.05) was observed at the end of processing for different groups. After salting, there was no difference in total free amino acids (TFAA) content among four treatments (P > 0.05), whereas KCl replacement samples shared significantly higher (P < 0.05) values than control at the end of processing. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus versus TBARS and TFAA. Partial replacement of NaCl with KCl could, directly or subsequently by promoting the growth of Lactobacillus, influence proteolysis and lipid oxidation over the manufacturing process.
研究领域:
食品科学
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微生物学
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化学
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DOI
PubMed
高影响因子
CHEMISTRY & BIODIVERSITY
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2023
·Vol. 20
·期 10
·e202300620
·
IF 2.9
Dang-Nan Zhou,Lu Han,Zhan Zhang,Yun-Long Wang,Xiao-Ping Zhang,Yun-Jie Wu,Gao-Lei Xi
Five psoralen derivatives were synthesized and the structures of them were characterized by 1 H-NMR, 13 C-NMR, and IR. The antioxidant properties of the compounds were tested by inhibiting the free radical-initiated DNA oxidation and scavenging the radical reaction. The results showed that the effective stoichiometric factors ( n ) of the compounds V and IV could reach 2.00 and 2.11 in the system of inhibiting the DNA oxidation reaction initiated by 2,2′-Azobis(2-methylpropionamidine) dihydrochloride (AAPH). In the inhibition of ⋅OH-oxidation of the DNA system, compounds I ~ V showed antioxidant properties. The thiobarbituric acid absorbance (TBARS) percentages of compounds IV and V were 76.19 % and 78.84 %. Compounds I ~ V could also inhibit Cu 2+ /GSH-oxidation of DNA, and all compounds exhibited good antioxidant properties except compound II (94.00 %). All the five compounds were able to trap diammonium 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonate) salt radical (ABTS + ⋅), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH⋅) and 2,6-di-tert-butyl-alpha-(3,5-di-tert-butyl-4-oxo-2,5-cyclohexadien- p- tolylox radical (galvinoxyl⋅). The ability of compounds I ~ V to scavenge those free radicals can be measured by the k values. The k values ranged from 0.07 to 0.82 in scavenging ABTS + ⋅, galvinoxyl, and DPPH radicals, respectively. Graphical
研究领域:
化学
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药理学
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生物化学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2023
·
IF 6
Qingyong Zhu,Xin Zhang,Huimin Xu,Qin Qin,Xiaoe Chen,Qihe Chen,Zhengjie Liu
The qualities of Penaeus vannamei that are prone to spoilage have a significant impact on its economic profitability. To extend the shelf life of shrimp, this study formulated a novel composite preservative with pullulan and protoilludane sesquiterpene aryl esters (melleolides). Two melleolide compounds, namely armillarin and armillaripin, were identified using high-performance liquid chromatography-triple quadrupole time-of-flight mass spectrometry (HPLC–Q-TOF-MS/MS) analysis of the ethyl acetate extract of Floccularia luteovirens . The antibacterial activity of melleolides was investigated through the disc diffusion method, and it exhibited the most potent effect against methicillin-resistant Staphylococcus aureus (MRSA) among the tested bacteria, producing an inhibition zone diameter of 15.6 mm. The composite preservative displayed competitive inhibition of polyphenol oxidase, with an IC 50 value achieved at a melleolides content of 6.27%. Furthermore, the effects of the composite preservatives on shrimp quality were evaluated through sensory, colour, pH, TVB-N, APC, and TBARS assessments. The results indicated that S-PM8 treatment group inhibited the growth of the APC in shrimp from 8.98 log CFU/g (S–C) to 7.48 log CFU/g. The TVB-N content was maintained within 28.7 mg/100 g throughout the storage period. The content of TBARS was 0.97 mg MDA/kg at Day 12, which was significantly lower than that of the control group. Additionally, the composite preservatives substantially improved sensory scores and colour retention during storage. These findings demonstrate the potential of pullulan-melleolides composite preservative to extend the shelf life of P. vannamei .
研究领域:
食品科学
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微生物学
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化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Na Li,Yefan Wang,Zhifeng Tan,Yunpeng Xu,Xiaoyang Liu,Yuxin Liu,Dayong Zhou,Deyang Li
This study used ultra-high pressure processing (HPP) heat-assisted technology combined with L-cysteine (L-cys) to process ready-to-eat (RTE) shrimp. Subsequently, the effects of physical field and chemical modifications on the color of RTE shrimp were studied. The results showed that the RTE shrimp treated with HPP-Heat-L-cys showed better performance in terms of brightness value (65.25) and astaxanthin (AST) content (0.71 μg/g) during storage, maintaining the original color of RTE shrimp effectively. In addition, it was observed that the application of HPP-Heat-L-cys significantly delayed phenol oxidation, lipid oxidation, and Maillard reaction compared with traditional HPP or heat treatments. Specifically, the total phenolic content of RTE shrimp treated with HPP-Heat-L-cys was higher than that of other samples, but the TBARS and browning index were lower. Furthermore, HPP-Heat-L-cys could delay the production of dark products (such as 2-methylanthraquinone, p-benzoquinone, lipofuscin and melanin), ultimately safeguarding the color stability of RTE shrimp during storage.
研究领域:
食品科学
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食品技术
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食品化学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Okon Johnson Esua,Da-Wen Sun,Jun-Hu Cheng,Ji-Lin Li
The effects of the treatment (UPFL) combining ultrasound (US) with plasma functionalized liquids (PFL) were evaluated on the quality of vacuum-packaged silver Pomfret stored at 4 ℃ for 15 days. Conformational modifications in myofibrillar proteins, improvements in nutritional value and biomedical index of fatty acids and lipids, reduced pH of 5.70, increased K -value, TBARS, and TVB-N at values of 12.05%, 0.576 mg MDA/kg, and 9.15 mg N/100 g, respectively, and 1.99 log reductions in spoilage microorganisms were evident immediately after treatments. UPFL presented better quality preservative effects when compared with individual applications of US or PFL, and vacuum packaging ensured optimal quality enhancement effects such as stability of myofibril fragmentation, inhibition of physicochemical quality degradation, and microbial growth control. The results also revealed the predominant cultivable spoilage microbiota of vacuum-packaged silver Pomfret treated with UPFL, providing valuable information towards developing broad-spectrum sanitisers and hurdle technology for the seafood industry.
研究领域:
食品科学
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海洋生物学
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微生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Jin Wang,Qijun Wang,Liang Xu,Da-Wen Sun
Effects of extremely low frequency pulsed electric field (ELF-PEF) on the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), total microorganism number, protein oxidation and denaturation, enzymatic activity, microstructure, and sensory quality of tilapia fillets during cold storage at 4°C for 6 days are evaluated. The results show that the TVB-N value and total microorganism number in the treated group are within the international standard (< 20 mg/100 g, < 7 log 10 CFU/g) during the storage, and the shelf-life of the treated group is extended by 1 - 2 days as compared with the control. In addition, ELF-PEF treatment inhibits sample quality deterioration during storage, as reflected by a small change in colour, slow softening of texture, less protein oxidation and denaturation, lower endogenous enzyme activity, and tighter microstructure compared to the control, indicating the promising of ELF-PEF treatments for fish preservation during cold storage.
研究领域:
食品科学
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食品保鲜
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微生物学
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生物化学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Junbo Chu,Songyi Lin,Yuxin Xie,Lin Ma,Simin Zhang
Fried oysters are a traditional dish in coastal regions; however, concerns have been raised regarding the potential nutritional loss drawbacks due to the high temperatures in the frying process, which can lead to oil oxidation. This study investigates the effects of soybean dietary fiber (SDF) and citrus dietary fiber (CDF) at supplemental levels of 0.5 %, 1 %, 2 %, and 4 % on the overall quality of fried oysters. The findings indicate that compared with the control group without dietary fiber, the addition of dietary fibers effectively reduced oil absorption and improved nutritional quality. At a 2 % concentration, SDF and CDF significantly decreased thiobarbituric acid reactive substances (TBARs) by 24.24 % and 15.59 % and peroxide value (POV) by 38.30 % and 31.24 %, respectively, while also inhibiting lipid penetration. Further analysis through molecular docking simulations, viscosity measurements, and scanning electron microscopy (SEM) revealed that dietary fibers bind to the batter, forming a protective mechanical barrier around the oysters. This research endeavor seeks to provide a theoretical basis for improving the quality of fried oysters.
研究领域:
食品科学
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营养学
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食品化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Huanhuan Li,Ke Zhao,Jin Zhang,Lihong Chen,Qicheng Huang,Xiaozhong Ma,Shengyuan Ge,Honggang Tang
In the present study, we evaluated the physicochemical and microbial properties, microbial diversity, and volatile organic compounds (VOCs) of Jinhua ham prepared using Taihu black pigs during a ripening period of 210 days. During the eight timepoints, the protein oxidation, proteolysis indexes, and TBARS values of Jinhua ham had different change trends. The growth of total bacteria and total Staphylococcus showed a decline, while the growth trend of total fungi was parabolic. Staphylococcus equorum was the dominant bacterial species, and the relative abundance were 19.3% (day 180)-76.7% (day 120). Debaryomyces hansenii and Eurotium sp. were the dominant fungus species, with opposite change trends. GC–IMS analysis detected 84 volatile compounds, with alcohols and aldehydes being the dominant volatile compounds in the late ripening period. The correlation analysis between microbial diversity and VOCs showed that Staphylococcus equorum was significantly negatively correlated with eight VOCs, while Debaryomyces hansenii and Eurotium sp. were significantly correlated with 31 and 29 VOCs respectively. Our findings reveal the quality, microbial diversity at species level, volatile compound characteristics, and relationship between microbial communities and flavor formation of Jinhua ham prepared using Taihu black pigs.
研究领域:
食品科学
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微生物学
·
分析化学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Yingjie Bao,Xiaopu Ren,Yuxia Zhu,Yawei Zhang,Zengqi Peng,Guanghong Zhou
The effects of 7 spice extracts on lipid radical formation were first collectively studied in situ in roasted beef by electron spin resonance (ESR). And the correlations among the ESR and conventional indexes including 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity, reducing power, oxygen radical absorption capacity (ORAC), conjugated diene value (CDV) and thiobarbituric acid-reactive substances (TBARS) were also analysed. Clove was observed the highest scavenging lipid radical and DPPH radical capacity, and rosemary showed the highest peroxyl radical scavenging capacity, while tert-butylhydroquinone (TBHQ) significantly increased lipid radicals in roasted beef ( p < 0.05). ESR showed significant correlations with the DPPH and CDV assays ( p < 0.05) but no correlation with the ORAC and TBARS assays ( p > 0.05), indicating that with the addition of spice extracts, the lipid radical formation in roasted beef could be predicted by the DPPH assay but not be appropriate to evaluate the oxidation stability in roasted beef.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2019
·
IF 5.839
Mingyuan Huang,Huhu Wang,Xinglian Xu,Xuqiu Lu,Xiangyu Song,Guanghong Zhou
Spoilage of ready-to-eat carbonado chicken during storage usually causes safety concerns and economic losses. A novel edible nanoemulsion coating with natural antimicrobial and antioxidant was applied to improve carbonado chicken shelf life. The nanoemulsion based on gelatin and chitosan incorporated a mixture of rosemary extract and ε-poly- l -lysine (ε-PL) and was fabricated by high pressure homogenization. Emulsion droplet size and ζ-potential were examined by a zetasizer, and the mean droplet sizes were 257 nm and 1122.44 nm for the nanoemulsion and a coarse emulsion, respectively. A higher ζ-potential was obtained for the nanoemulsion (+32.50 mV) than for the coarse emulsion (+26.25 mV). The rheological properties of the coating solutions showed shear-thinning behavior. Microstructure analysis of the coating showed that the nanoemulsion possessed smoother and more homogeneous surfaces without pores and with better structural integrity than those of the coarse emulsion. Ready-to-eat carbonado chicken coated with the gelatin-chitosan solution, coarse emulsion, or nanoemulsion and uncoated samples were prepared for a preservation study. Samples coated by the nanoemulsion displayed the lowest total viable bacterial counts (TVC), mold and yeast counts, TBARS values, and pH changes under 4 °C refrigeration over 16 days. The nanoemulsion-coated carbonado chicken shelf life was prolonged by at least 6 days compared to that of the control. The nanoemulsion-based edible coating , as a novel antimicrobial and antioxidant material, effectively sustained active compound release to the meat surface and is a promising technology to improve the safety and quality of ready-to-eat meat products.
研究领域:
食品科学
·
食品技术
·
微生物学
·
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ji Wang,Xu-Hui Huang,Yu-Ying Zhang,Chengzhen Nie,Dayong Zhou,Lei Qin
Salt has a great influence on food flavor formation. In this study, electronic tongue and nose, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and lipid oxidation levels were used to investigate the influence of different NaCl concentrations on the flavor formation of lightly salted large yellow croaker. The results showed that salt improves the sensory characteristics of the product. Hexanal, 2,5-octanedione, octanal, 1-octen-3-ol, nonanal, and heptanal were key flavor compounds. Phospholipids containing 18-carbon fatty acids are major flavor precursor substances. The TBARS values in samples increase with the increase of salt levels significantly ( p < 0.05). Products marinated in 6% NaCl showed the highest lipase activity. Thus, NaCl promotes the hydrolysis and oxidation of phospholipids by increasing lipase activity to produce key flavor substances. This study provides valuable insights into the effects of NaCl on flavor formation, which may help to regulate the flavor of salt-reduced food.
研究领域:
食品科学
·
感官分析
·
脂质组学
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Chuang Zhu,Qi Guan,Chenwei Song,Lingyue Zhong,Xinwen Ding,Hui Zeng,Pan Nie,Lihua Song
Gut microbiota dysbiosis and oxidative stress may play important roles in the progression of nonalcoholic fatty liver disease (NAFLD). Fermented foods contain probiotics and other bioactive components that may improve gastrointestinal health and provide other health benefits. Here, we investigated the effect of Lactobacillus -fermented black barley on NAFLD rats. Adult Sprague Dawley rats were randomized into four groups: normal chow diet (NC), high-fat diet (HF), HF + fermented black barley treatment (HB) and HF + Lactobacillus treatment (HL). The rats in the HB and HL groups were continuously administered fermented black barley or Lactobacillus , respectively, for 12 weeks (1 mL/100 g·BW, containing 1 × 10 8 CFU/mL Lactobacillus ). Compared with the HF treatment, HB treatment effectively inhibited the increase in body weight, liver and abdominal fat indexes and hepatic lipids ( p < 0.01), increased hepatic SOD activity ( p < 0.05), decreased thiobarbituric acid reactive substances (TBARSs) ( p < 0.01) and improved liver function. Moreover, Lactobacillus -fermented black barley exhibited regulatory effect on high-fat diet-induced intestinal microbiota dysbiosis by increasing the relative microbiota abundance and diversity, increasing the relative abundance of Bacteroidetes , decreasing the Firmicutes/Bacteroidetes ratio, increasing the abundances of some intestinal probiotics (such as Akkermansia and Lactococcus ), and influencing some of the fecal metabolites related to hormones and lipid metabolism. The supplementation of fermented cereal food might be a new effective and safe preventive dietary strategy against NAFLD.
研究领域:
胃肠病学
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营养学
·
微生物学
·
肝病学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）