JOURNAL OF MOLECULAR LIQUIDS
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2023
·
IF 6
Zhiyong Zhu,Guanyao Yu,Liangjing Duan,Xiao Liu,Li Wang,Jinglai Zhang
Developing a robust catalyst for CO 2 reduction reaction (CO 2 RR) is critical to achieving a closed carbon cycle. Yet, the process of CO 2 RR still faces enormous challenges, in part because of the lack of highly active, stable, as well as cost-effective electrocatalysts. In this work, we reported an effective and sample strategy to immobilize nickel phthalocyanine (Ni-Pc) molecules on the fruit-peel-derived carbon framework surface (denoted as Ni-Pc/CF and carbon framework denoted as CF) with exceptional CO production performances. Dispersed Ni-Pc molecules on the carbon materials are verified by transmission electron microscopy (TEM), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman measurements. The obtained Ni-Pc/CF catalyst shows that the high faradaic efficiency (FE) exceeds 95.0 % over a potential of −0.7 to −0.9 V ( vs reversible hydrogen electrode (RHE), V RHE ), the maximum FE (99.1 %) can close to 100 % at −0.8 V, and the excellent stability over a 10 h reaction period. This work offers valuable insights into the immobilization of stabilized, highly dispersed molecule catalysts on carbon materials surfaces for selective reduction of CO 2 to CO.
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Horticulturae
·
2022
·Vol. 8
·期 12
·1208
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IF 2.923
Di Gong,Yang Bi,Yongcai Li,Yi Wang,Dov Prusky,Noam Alkan
Antioxidant activity is an important feature for evaluating fruit quality and tolerance to biotic or abiotic stresses. Moreover, antioxidant activity is involved in chilling injury (CI) response and postharvest quality in fruit. Chemical elicitors can induce systemic acquired resistance in fruit against pathogens, which could partially replace synthetic fungicides. Recently, researchers have found that preharvest sprays with chemical elicitors can improve antioxidant activity, reduce CI, and maintain quality in harvested fruit. In this review, we summarize that preharvest elicitors spray improve antioxidant activity in harvested fruit by promoting antioxidant components biosynthesis as well as antioxidant ability in vitro. Moreover, preharvest elicitors spray alleviates CI in fruit by regulation of membrane lipid metabolism and reactive oxygen species metabolism. In addition, preharvest elicitors spray maintains fruit quality by modulation of respiration and ethylene release. Finally, this review points out the issues existing and proposes an outlook on preharvest elicitors spray to maintain postharvest fruit quality.Keywords:fruit;preharvest elicitor spray;antioxidant activity;chilling injury;postharvest quality
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2022
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IF 8.025
Run-Ze Hu,Jia-Xin Yang,Zheng-Feng Zhang,Jia-Xing Huang,Yu-Shi Shen,Xiao-Hui Yao,Dong-Yang Zhang,Tao Chen,Yu-Jie Fu
Cellulose sponges with compressibility and resilience are an ideal packaging material for fruits with fragile skin. Here, a soft and elastic all-cellulose sponge (CS) with a hierarchical cellular structure was fabricated, where the long molecular chain cellulose constructed major pores, the cellulose at nanoscale acted as an elastic nanofiller to fill the gaps of long molecular chain cellulose fibers and constructed minor pores. With these two kinds of pores, this structure can absorb strain hierarchically. The sponge can protect fruits from mechanical damage when dropped or repeated vibration. Furthermore, the CS modified with chlorogenic acid (C-CGAS) had excellent antibacterial and antifungal abilities. Therefore, C-CGAS could extend the storage time of strawberries to 18 days without any microbial invasion, which is the longest storage time reported thus far. This study provides a new idea for the preparation of polymer sponges and a new design for the development of antimicrobial packaging materials.
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JOURNAL OF SEPARATION SCIENCE
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2023
·Vol. 46
·期 16
·2300264
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IF 3.1
Yu-Jiao Hua,Fen Xie,Kun-jun Mao,Yi-Yuan Luo,Yong-Juan Ding
The fruits of Rubus chingii Hu have high medicinal and nutritional values. However, the metabolite profiles of R. chingii , especially the alterations during different development stages of fruit, have not been comprehensively analyzed, hindering the effective utilization of the unique species. In this study, we comprehensively analyzed the metabolites of R. chingii fruit at four developmental stages using systematic untargeted and targeted liquid chromatography-mass spectrometry metabolomics analysis and identified 682 metabolites. Significant changes were observed in metabolite accumulation and composition in fruits during the different developmental stages. The contents of the index components, kaempferol-3-O-rutinoside and ellagic acid, were the highest in immature fruit. The analysis identified 64 differentially expressed flavonoids and 39 differentially expressed phenolic acids; the accumulation of most of these differentially expressed metabolites decreased with the developmental stages of fruit from immaturity to maturity. These results confirmed that the developmental stages of fruit are a critical factor in determining its secondary metabolite compositions. This study elucidated the metabolic profile of R. chingii fruit at different stages of development to understand the dynamic changes in metabolites.
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Frontiers in Plant Science
·
2022
·
IF 6.627
Su Xuexia,Bai Cuihua,Wang Xianghe,Liu Huilin,Zhu Yongcong,Wei Leping,Cui Zixiao,Yao Lixian
Fruit color is a decisive factor in consumers’ preference. The bright red color of litchi fruit is associated with its high anthocyanin; however, poor fruit coloration is a major obstacle in litchi plantation. The role of spraying mineral nutrient salts such as KH2PO4, KCl, K2SO4, and MgSO4 on litchi pericarp pigmentation was examined by a field trial, and the relation between human visual color preference versus pericarp pigments and hue-saturation-brightness (HSB) color parameters was investigated. K2SO4-sprayed litchi fruit gained the maximum popularity for its attractive red color. Spray of K and Mg salts decreased the buildup of yellowish pigments, but increased the accumulation of red ones, with the exception of slightly reduced anthocyanins in KH2PO4-sprayed fruit, by regulating the activities of enzymes involved in anthocyanidin metabolism and decreasing pericarp pH, leading to varied pericarp pigment composition. K2SO4 spray generated the highest percentage of cyanidin-3-glucoside over all pigments in pericarp. Correlation analysis shows the percent of cyanidin-3-glucoside, superior to anthocyanin concentration and HSB color parameters, was a reliable indicator to fruit color preference. This work demonstrates that spray of suitable mineral salt can regulate pericarp pigment profile, and is an effective approach to improve fruit pigmentation and promote its popularity.
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Food Science and Technology
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2022
·
IF 2.602
CHEN Jian-Peng,WANG Yue,ZHANG Xu-Yang,SUN Ping,WU Zheng-Fang,SHANG Ya-Fang,YANG Shao-Hua,MA Yi-Long,WEI Zhao-Jun
Xuan-Mugua is a Chinese traditional fruit and is mainly preserved by air drying. To explore the effect of temperature on the drying property and quality of the fruits, they were sliced and dried at 60-90 °C. The results indicated that the drying time shortened from 150 to 80 min with the increasing temperature and the minimal time was found at 90 °C. The total phenolic content and antioxidant activity generally decreased by 5.09-18.27% at higher temperature (90 °C) and their maximums respectively appeared at 60 and 80 °C. Compared with the medium temperatures (60 and 70°C), the phenolic profiles changed obviously at higher temperatures (80 and 90 °C), and a transformation of chlorogenic acid was detected; besides, with the increasing temperature, the main phenolics including catechin and chlorogenic acid respectively decreased by 29.3% and 18.4%. Taking the above findings together, 70 °C should be the proper temperature to dry Xuan-Mugua fruits.
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Journal of Fungi
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2022
·Vol. 8
·期 5
·547
·
IF 5.724
Gui-Yang Zhu,Ying Chen,Su-Yan Wang,Xin-Chi Shi,Daniela D. Herrera-Balandrano,Victor Polo,Pedro Laborda
Fungal pathogens can invade not only the fruit peel but also the outer part of the fruit mesocarp, limiting the efficacy of fungicides. In this study, the relationships between fungicide structure, diffusion capacity and in vivo efficacy were evaluated for the first time. The diffusion capacity from pear peel to mesocarp of 11 antifungal compounds, includingp-aminobenzoic acid, carbendazim, difenoconazole, dipicolinic acid, flusilazole, gentamicin, kojic acid, prochloraz, quinolinic acid, thiophanate methyl and thiram was screened. The obtained results indicated that size and especially polarity were negatively correlated with the diffusion capacity. Although some antifungal compounds, such as prochloraz and carbendazim, were completely degraded after a few days in peel and mesocarp, other compounds, such asp-aminobenzoic acid and kojic acid, showed high stability. When applying the antifungal compounds at the EC50concentrations, it was observed that the compounds with high diffusion capacity showed higher in vivo antifungal activity againstAlternaria alternatathan compounds with low diffusion capacity. In contrast, there was no relationship between stability and in vivo efficacy. Collectively, the obtained results indicated that the diffusion capacity plays an important role in the efficacy of fungicides for the control of pear fruit diseases.Keywords:fungicides;plant fungal pathogens;pear fruit;antifungal activity;peel diffusion;postharvest diseases
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APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2023
·Vol. 107
·期 13
·4301-4309
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IF 5
Wang Xueqin,Chen Xuyang,Liu Junyan,Tao Haizhen,Shao Ninghan,Li Wenlin,Huang Shiyu,Zhang Xiyan,Li Na
Abstract Total antioxidant capacity (TAC) is currently considered as a vital indicator of food quality in antioxidant ability and attracts much attention for human healthcare. It is thus of great significance to realize the accurate and rapid detection of TAC in foods. Herein, we have constructed a preferable hybrid nanozyme based on the mesoporous silica-stabilized CuO composited Fe 3 O 4 nanoparticles (Fe 3 O 4 @MSNs@CuO, FMC NPs), which possess the enhanced peroxidase (POD)-like activity via cascade response for specific and sensitive determination of TAC in fruit foods. The results showed the hybrid nanozyme displayed a remarkable POD-like activity, excellent selectivity and sensitivity, and the limit of detection (LOD) of the colorimetric sensor was 6.13 mM with the concentration range from 10 to 45 mM. Therefore, the fabricated hybrid nanozyme can be regarded as an effective biosensor for the evaluation of antioxidant quality in fruit foods in future. Key points
• The stabilized bimetallic nanozyme was constructed for TAC analysis in fruits.
• The hybrid nanozyme possessed the enhanced POD-like activity by cascading effects.
• The nanozyme was an effective biosensor for antioxidant quality evaluation in fruits.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yaru Han,Linpin Luo,Liang Zhang,Yi Kang,Hao Sun,Jie Dan,Jing Sun,Wentao Zhang,Tianli Yue,Jianlong Wang
Nanozymes have become a frontier of research recently and possess broad application prospects in the field of analytical sensing. Herein, a Fe–Mn bimetallic nanozyme (FeMnzyme) was proposed for colorimetric analysis of ascorbic acid (AA). The FeMnzyme, with high specific surface area, consisted of Fe–Mn mixed oxide amorphous core and α-FeOOH nanorod shell characterized by scanning electron microscope (SEM) and Powder X-ray diffraction (XRD). It exhibits typical oxidase-like properties to catalyze oxidation of colorless 3,3′,5,5′-tetramethylbenzidine (TMB) to generate visible blue oxidized TMB (oxTMB) without exogenous H 2 O 2 . Due to the reducibility of AA to oxTMB, the FeMnzyme/oxTMB system can be employed as a promising colorimetric sensor for quantitative analysis of AA. The method has a good linear concentration range of 8 μmol L −1 to 56 μmol L −1 , and the detection limit is as low as 0.88 μmol L −1 (3σ). Finally, the proposed biosensor has been favorably put into use to determine AA content in kiwi fruit, indicating its reliability for practical application.
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POSTHARVEST BIOLOGY AND TECHNOLOGY
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2019
·
IF 3.927
Li Zheng,Jun-jian Situ,Qing-feng Zhu,Ping-gen Xi,Yin Zheng,Hong-xia Liu,Xiaofan Zhou,Zi-de Jiang
Litchi is an important economic fruit in subtropical countries. The litchi downy blight (LDB) caused by the oomycete Peronophythora litchii severely affects the production and quality of litchi fruit, and is widespread in almost all litchi production regions of China. Therefore, there is an urgent need for effective and sustainable control strategies against LDB. Our previous study showed that Bacillus amyloliquefaciens LI24 and PP19, B. licheniformis HS10, B. pumilus PI26, and Exiguobacterium acetylicum SI17 are promising biocontrol agents (BCAs) in controlling LDB, and their volatile organic compounds (VOCs) could inhibit the growth of P. litchii in vitro . In this study, we found that pre-exposure of litchi fruit to VOCs produced by PP19, SI17 and PI26 can significantly reduce the severity of LDB during 36 h to 72 h post inoculation. We further analyzed VOCs produced from the three BCAs ( i.e. , PP19, SI17, PI26) by solid phase microextraction gas chromatography-mass spectrometry (SPME-GC–MS), and found that their chemical compositions varied substantially over incubation time and between BCAs. In total, 70, 98, 101 chemicals were detected in PP19, SI17, PI26 from 24 to 72 h of incubation, respectively; 17 of them were commonly produced at more than one time points by PP19, and 11 were selected for further study. Two of the compounds 1-(2-Aminophenyl)ethanone (EA) and Benzothiazole (BTH) showed inhibitory activity against both P. litchii on plates and LDB on litchi fruit when the compounds were directly applied, while another compound α-Farnesene (AF) was able to suppress LDB in vivo , but did not exhibit antagonistic activity against the pathogen in vitro , suggesting that it may act through induction of host defense mechanisms. Our results showed that the bacterial VOCs and compounds of BTH or AF could be promising for the control of LDB on harvested litchi fruit.
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FOOD CHEMISTRY
·
2024
·
IF 8.5
Dongjie Liu,Haoyu Zhou,Hua Huang,Qin Wang,Dehui Lin,Shuxiang Liu,Wen Qin,Gengsheng Xiao
‘Tuogu’ and ‘Bingtang’ plums display unique textural responses to salt curing, manifesting in volume reduction, surface wrinkling, and alterations in color and texture, alongside ongoing material exchange. Over a seven-day salting period, ‘Tuogu’ plums lost 14.9 % of their moisture, compared to ‘Bingtang’ plums' 24.8 %, with salt permeability rates of 5.0 % and 5.2 %, respectively. Cuticle analysis revealed that the dominant component of the cutin monomers in both fruits was fatty acids, accounting for over 90 %, while the wax composition was predominantly very long-chain alkanes and triterpenoids, also constituting over 90 %. ‘Tuogu’ plums, with their rich waxes and dense, thick cuticle, showed enhanced barrier properties against material exchange, whereas ‘Bingtang’ plums, with their abundant cutin monomers, exhibited increased elasticity and material exchange capacity.
研究领域:
食品科学
·
植物生理学
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FOOD CHEMISTRY
·
2025
·
IF 9.8
Hao Dong,Shuang Han,Keqin Mi,Yahui Hao,Geoffrey I.N. Waterhouse,Liping Tong,Shifeng Hou
This study aims to report the limitations of single-layer film packaging to control relative humidity and preventing water vapor condensation within packaging systems. It introduces the development of an asymmetrically structured Janus humidity-regulated composite film. The composite film consists of an inner active layer made of polyvinyl alcohol/chitosan (PVA/CS) with a fibrous structure, and an outer barrier layer composed of PVA x% humic acid (HA) with a dense configuration. The PVA/CS inner active layer exhibits excellent water uptake properties (0.36 g/g) and rapid adsorption-desorption kinetics, reaching equilibrium in 17 min. The PVA x%HA outer barrier exhibits favorable water vapor barrier characteristics, with a water vapor permeability of (0.64 ± 0.01) × 10 −11 g·m/(m 2 ·s·Pa). In strawberry preservation, the PVA/CS-PVA 1. 5% HA composite film boosted storage relative humidity by 135.24 % and kept strawberries fresh for 7 days. This humidity-regulating film packaging offers a promising approach to extending the shelf life of fruits with high moisture content.
研究领域:
食品科学
·
材料科学
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危险品化学品经营许可证（带存储）