Food Innovation and Advances
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2026
·Vol. 5
·期 3
·419-431
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IF 5.4
Xueyan Zhang,Zi Li,Lixiang Zhu,Junjie Yi,Linyan Zhou
This study investigated the combined effects of high-pressure processing and Phyllanthus emblica (PE) juice supplementation on enzymatic browning and nutritional quality of apple juice. All PE-treated groups delayed enzymatic browning. After 35 d, the 10% PE group showed a 0.17-fold higher L* value, and 1.27- and 0.29-fold lower a* and b* values, respectively. The HPP-PE treatment suppressed polyphenol oxidase (PPO) and peroxidase (POD), with 10% PE reducing initial PPO and POD activities by 28% and 24%, respectively, and remaining 23.81% and 26.25% lower by day 35. PE supplementation enhanced biofunctional activities. In the 10% PE group, total phenol and flavonoid contents increased by 13.5- and 3.78-fold on day 0, and by 28.75- and 6.4-fold on day 35, respectively. Correspondingly, ABTS and DPPH radical scavenging activities increased by 18.23- and 15.35-fold on day 0, and by 20.56- and 33.81-fold on day 35. Twenty phenols were identified in PE juice, predominantly ellagic acid, trigalloyl-hexoside, ellagic acid 4-O-β-D-glucoside, and geraniin. Molecular docking indicated that hydrogen bonding and ionic interactions were the key forces inhibiting PPO activity. By integrating high-resolution metabolite profiling with molecular docking, this study elucidated the structure–function relationships underlying PE-derived browning inhibition, offering a mechanistically grounded, clean-label strategy for NFC juice preservation.
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Innovative Food Science & Emerging Technologies
·
2026
·
IF 6.9
Hanna Cai,Xiaomin Cao,Gang Xu,Hongyan Zhang,Siyi Pan
This study investigated liquid nitrogen-assisted juicing (LNJ) combined with high-pressure processing (LHPP, 400 MPa, 5 min) as a non-thermal processing approach under laboratory-scale conditions for improving the quality of NFC citrus juice. The effects of LHPP were compared with conventional room-temperature juicing followed by pasteurization (CP), liquid nitrogen-assisted juicing followed by pasteurization (LP), and conventional room-temperature juicing combined with high-pressure processing (CHPP). Compared with thermally pasteurized juice, LHPP-treated juice enhanced retention of characteristic citrus aroma compounds, as evidenced by electronic nose, electronic tongue, and GC-IMS analyses. Compared with fresh NFC juice (CK), LHPP showed relatively higher relative signal intensities of key citrus-related volatile compounds, such as ( R / S )-linalool and 1-penten-3-ol, suggesting a lower extent of flavor loss typically associated with thermal processing. In addition, LHPP effectively inhibited browning development, reduced particle size, and increased zeta potential, indicating potential improvements in turbidity stability. The contents of total phenolics, total flavonoids, and carotenoids were better retained in LHPP-treated juice than in thermally processed counterparts. The combined application of LNJ and HPP showed effects on flavor retention, physicochemical stability, and bioactive compound preservation, providing preliminary insights into process interactions in NFC citrus juice systems at the laboratory scale.
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CELLULOSE
·
2015
·Vol. 22
·期 6
·3877-3894
·
IF 3.573
Bai Huiyu,Li Yufei,Wang Wei,Chen Guangliang,Rojas Orlando J.,Dong Weifu,Liu Xiaoya
A novel method for the preparation of composites based on poly(vinyl alcohol) (PVA) and micro- and nano-fibrillated cellulose (M/NFC) is reported. The addition of crosslinking HEMA monomers and a photo-initiator enabled the formation of an interpenetrated polymer network that displayed enhanced interfacial adhesion and dispersion of (M/NFC) in the matrix. Photo-crosslinked PVA/(M/NFC)/polyHEMA composite films produced by casting followed by UV polymerization of HEMA were characterized by using several approaches. These included Fourier transform infrared and UV–Vis spectroscopies, differential scanning calorimetry, X-ray diffractometry, thermogravimetric analysis and dynamic mechanical analysis. The thermo-mechanical and optical properties as well as water absorption and vapor barrier abilities of the developed photo-crosslinked PVA/(M/NFC)/polyHEMA films were measured and the benefit of photo-crosslinking determined. The major degradation peak of photo-crosslinked PVA/(M/NFC)/polyHEMA composites increased substantially compared to that of the PVA/(M/NFC) system (from ~300 to ~350 °C). The water vapor permeability of PVA/(M/NFC)/polyHEMA composite films was reduced with HEMA loading (5.44 × 10 −11 , 5.10 × 10 −11 , 4.12 × 10 −11 , 4.31 × 10 −11 g/m h Pa for 0, 5, 10 and 15 % HEMA, respectively). Overall, a new and facile method for the synthesis of PVA/(M/NFC)-based composite networks interpenetrated with cross-linked poly(HEMA) is demonstrated, offering excellent prospects for packaging applications.
研究领域:
材料科学
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包装工程
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CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Ning Shi,Yan Tong,Boyang Xu,Xiaohu Ge,Yueqiang Cao,Yu Han,Yunda Chen,Anxin Luo,Xiaochan Wang,Gang Liu,Xiande Zhao,Guo Zhao
Worldwide, approximately 1.3 billion tons of food are wasted yearly, with food spoilage accounting for up to one-third of the total. However, there is no effective way to monitor the freshness of fresh food. Here, a flexible, high-sensitive, wireless NFC-based sensor system for real-time assessment of fresh food freshness was developed by detecting H 2 S concentration changes (ppb-level) via a smartphone. A threshold adjustment theory (TAT) was proposed and optimized to relate NFC-tag sensor readability to H 2 S concentration, providing a practical solution for monitoring fresh food quality throughout the supply chain. The NFC-tag sensors were integrated into salmon packages and successfully used to monitor the freshness of salmon for five consecutive days at 0–5 °C. The salmon exhibited a response of 115.4 % by day 4 and was judged to be spoiled. This low-cost, miniature, wireless NFC-tag sensor is easy to integrate into food packaging and offers a promising solution for combating food spoilage and reducing wastage globally.
研究领域:
食品科学与技术
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传感器与检测技术
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无线通信
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智能包装
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食品安全
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高影响因子
Foods
·
2020
·Vol. 9
·期 4
·505
·
IF 4.092
Qi Zhou,Guijie Li,Zhu Ou-Yang,Xin Yi,Linhua Huang,Hua Wang
An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for discriminating between the two varieties of juice was established by principal component analysis. Validation was applied by using common mandarin juices from Ponkan, Satsuma and Nanfengmiju cultivars blended at series of proportions into orange juices from Long-leaf, Olinda, and Hamlin cultivars. The model can visually identify a blending of mandarin juice at the volume fraction of 10% or above.Keywords:mandarin juice;not from concentrate (NFC);principal component analysis (PCA);headspace solid-phase microextraction (HS-SPME)
研究领域:
食品科学
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分析化学
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农业化学
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PubMed
高影响因子
Advanced Healthcare Materials
·
2021
·Vol. 10
·期 19
·2100839
·
IF 9.933
Chunliang Zhang,Qian Xie,Ruitao Cha,Li Ding,Liujun Jia,Lei Mou,Shiyu Cheng,Nuoxin Wang,Zulan Li,Yang Sun,Chuanjue Cui,Yu Zhang,Yan Zhang,Fengshan Zhou,Xingyu Jiang
Small-diameter vascular grafts (inner diameter < 6 mm) are useful in treating cardiovascular diseases. The off-the-shelf small-diameter vascular grafts for clinical applications remain a great limitation owing to their thrombogenicity or intimal hyperplasia. Herein, bilayer anticoagulant hydrogel tubes with poly( ε -caprolactone) (PCL) sheaths are prepared by freeze-thawing and electrospinning, which contain nanofibrillated cellulose (NFC)/poly(vinyl alcohol) (PVA)-heparin/poly- L -lysine nanoparticles tube as an inner layer and PCL sheath as an outer layer. The structure, anticoagulant property, and biocompatibility of the inner layer are studied. The effects of thickness of the outer layer on perfusion performance and mechanical property of hydrogel tubes with PCL sheaths (PCL-NFC/PVA-NPs tubes) are investigated. The effect of compliance of PCL-NFC/PVA-NPs tubes on their blood flow is studied by numerical simulation. The tissue compatibility and the patency of PCL-NFC/PVA-NPs tubes are evaluated by implantation in subcutaneous tissue of rats and carotid artery of rabbits. PCL-NFC/PVA-NPs tubes have prominent anticoagulation, sufficient burst pressure and good compliance similar to native arteries. PCL-NFC/PVA-NPs tubes facilitate infiltration of host cells and achieve active proliferation of recruited cells, which will be a promising candidate for small-diameter vascular grafts.
研究领域:
生物材料
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组织工程
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生物医学工程
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心血管疾病
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PubMed
高影响因子
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